diff --git a/integrations/inngest/dinner-generator-rag/.env.example b/integrations/inngest/dinner-generator-rag/.env.example new file mode 100644 index 0000000..a1a2dd2 --- /dev/null +++ b/integrations/inngest/dinner-generator-rag/.env.example @@ -0,0 +1,3 @@ +WCD_URL=your_weaviate_cloud_url_here +WCD_API_KEY=your_api_key_here +OPENAI_API_KEY=your_openai_api_key_here \ No newline at end of file diff --git a/integrations/inngest/dinner-generator-rag/.gitignore b/integrations/inngest/dinner-generator-rag/.gitignore new file mode 100644 index 0000000..b1bfd15 --- /dev/null +++ b/integrations/inngest/dinner-generator-rag/.gitignore @@ -0,0 +1,5 @@ +node_modules/ +dist/ +.DS_Store +.env +.inngest diff --git a/integrations/inngest/dinner-generator-rag/LICENSE b/integrations/inngest/dinner-generator-rag/LICENSE new file mode 100644 index 0000000..0cc9377 --- /dev/null +++ b/integrations/inngest/dinner-generator-rag/LICENSE @@ -0,0 +1,201 @@ + Apache License + Version 2.0, January 2004 + http://www.apache.org/licenses/ + + TERMS AND CONDITIONS FOR USE, REPRODUCTION, AND DISTRIBUTION + + 1. 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We also recommend that a + file or class name and description of purpose be included on the + same "printed page" as the copyright notice for easier + identification within third-party archives. + + Copyright 2024 Inngest, Inc. + + Licensed under the Apache License, Version 2.0 (the "License"); + you may not use this file except in compliance with the License. + You may obtain a copy of the License at + + http://www.apache.org/licenses/LICENSE-2.0 + + Unless required by applicable law or agreed to in writing, software + distributed under the License is distributed on an "AS IS" BASIS, + WITHOUT WARRANTIES OR CONDITIONS OF ANY KIND, either express or implied. + See the License for the specific language governing permissions and + limitations under the License. \ No newline at end of file diff --git a/integrations/inngest/dinner-generator-rag/README.md b/integrations/inngest/dinner-generator-rag/README.md new file mode 100644 index 0000000..9b1cbb9 --- /dev/null +++ b/integrations/inngest/dinner-generator-rag/README.md @@ -0,0 +1,113 @@ +# AI Dinner Generator with Inngest and Weaviate + +This project demonstrates how to build an AI-powered dinner menu generator using [Inngest](https://www.inngest.com/) and [Weaviate](https://weaviate.io/). The application uses RAG (Retrieval-Augmented Generation) to create personalized dinner menus based on cuisine preferences and dietary requirements. + +## Features + +- Cuisine-based recipe suggestions +- Dietary restrictions and allergies handling +- Wine pairing recommendations +- Detailed shopping list generation +- Automatic ingredient substitutions based on preferences + +## Prerequisites + +To run this project, you'll need: + +- Node.js installed +- A [Weaviate Cloud instance](https://console.weaviate.cloud/) +- [OpenAI API key](https://platform.openai.com/api-keys) +- [Inngest account](https://www.inngest.com/?ref=weaviate-recipes-repo-dinner-generator) (_optional for local development_) + +## 🌱 Setup + +1. Clone the repository +2. Create a `.env` file with the following variables: + +```bash +OPENAI_API_KEY=your_openai_key +WCD_URL=your_weaviate_cloud_url +WCD_API_KEY=your_weaviate_api_key +``` + +## 📚 Files overview + +**`src/inngest/events.ts`** + +This file defines the events used to trigger our workflow. + +The project comes with the event later used in our example to trigger the Christmas dinner generation workflow. + +Events are composed of: + +- a mandatory `name` +- an optional object as `data` + +The events are created with [`zod`](https://zod.dev/) and passed to the Inngest client, enabling an E2E-typed experience. + +**`src/inngest/functions.ts`** + +This is where our workflow is defined, using `inngest.createFunction()`. + +[Inngest Functions](https://www.inngest.com/docs/features/inngest-functions?ref=weaviate-recipes-repo-dinner-generator) are composed of multiple steps, enabling you to write workflows relying on independently retriable steps. + +Our first workflow is a simple example of multiple “hello worlds”. + +**`src/server.ts`** + +Inngest Functions are exposed to the Inngest Dev Server via a simple express server. + +## 🔍 Loading Data + +Load the recipe and wine pairing data into Weaviate: + +```bash +npm run load +``` + +## 🚀 Running the Application + +1. Start the Express server: + +```bash +npm run start +``` + +2. Start the Inngest server: + +```bash +npm run inngest +``` + +3. Open the Inngest DevServer UI at http://127.0.0.1:8288 and trigger a new runs from the _Functions_ tab using the following event data: + +```json +{ + "data": { + "participantsCount": 4, + "preferences": ["no nuts", "vegan"], + "cuisine_type": "Italian" + } +} +``` + +![Inngest DevServer UI](./inngest-dev-server-functions.png) + +Once the workflow is triggered, you can see the run in the Inngest DevServer UI. + +![Inngest DevServer UI](./inngest-dev-server-runs.png) + +## 📚 How it Works + +1. Receives meal generation request with preferences and participant count +2. Queries relevant recipes from Weaviate based on cuisine type +3. Analyzes dietary restrictions and allergies +4. Suggests ingredient alternatives if needed +5. Generates a complete dinner menu with wine pairings +6. Creates a detailed shopping list + +## 🔗 Related Links + +- [Inngest Documentation](https://www.inngest.com/docs) +- [Weaviate Documentation](https://weaviate.io/developers/weaviate) +- [OpenAI Platform](https://platform.openai.com/) diff --git a/integrations/inngest/dinner-generator-rag/data/Thefoodprocessor-cuisine_type.json b/integrations/inngest/dinner-generator-rag/data/Thefoodprocessor-cuisine_type.json new file mode 100644 index 0000000..9e50a05 --- /dev/null +++ b/integrations/inngest/dinner-generator-rag/data/Thefoodprocessor-cuisine_type.json @@ -0,0 +1,4002 @@ +[ + { + "recipe": "Roasted Carrots and Beets with Pecan Pesto\n1 1/2 pounds carrots, cut into 2-inch pieces and halved lengthwise if large\n1/3 cup plus 2 tablespoons extra-virgin olive oil\nKosher salt and freshly ground pepper\n6 medium beets (about 1 1/2 pounds)\n1/4 cup pecans\n1 cup fresh parsley\n1 cup fresh mint\n1 clove garlic\n1 teaspoon finely grated lemon zest\n2 tablespoons grated parmesan cheese\nInstructions:\nPreheat the oven to 425 degrees F. Toss the carrots with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Tear off 3 pieces of foil; put 2 beets on each sheet. Drizzle the beets with 1 tablespoon olive oil and wrap in the foil. Transfer the carrots and beets to the oven; bake the carrots until browned and tender, 30 to 35 minutes, and bake the beets until easily pierced with a knife, 50 minutes to 1 hour.\nMeanwhile, toast the pecans in a small dry skillet over low heat, stirring, about 5 minutes; let cool. Transfer to a food processor; add the parsley, mint, garlic, lemon zest, 2 tablespoons water, 1 teaspoon salt and a few grinds of pepper. Pulse a few times to make a paste. With the machine running, gradually add the remaining 1/3 cup olive oil and puree until smooth. Add the parmesan and pulse to combine.\nLet the beets cool slightly, then peel and cut into wedges. Transfer to a large bowl or serving dish and add the carrots and pesto; toss to coat. Season with salt and pepper.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Escarole and Olive Salad with Raspberry Dressing\n1 cup raspberries\n3 tablespoons extra-virgin olive oil \n1 tablespoon Dijon mustard \n1 tablespoon apple cider vinegar \n1/4 teaspoon kosher salt \n1 small head radicchio, chopped\n1 small head escarole, cut into 1-inch pieces \n1 fennel, thinly sliced \n1/2 teaspoon kosher salt \n1 cup pitted mixed olives, coarsely chopped \n1 1/2 tablespoons toasted white sesame seeds \n3/4 cup raspberries \nInstructions:\nFor the dressing: To the pitcher of a high-speed blender add the raspberries, olive oil, Dijon mustard, vinegar and salt. Puree on high for about 1 minute, scraping down the sides halfway through, until emulsified. Set aside.\nIn a large bowl, toss together the radicchio, escarole, fennel and salt. Begin by adding half the dressing and tossing well to coat. Taste the salad to determine if it needs more dressing. Depending on the size of your lettuces it may take all the dressing. Divide the salad among 4 salad bowls and top evenly with the olives, sesame seeds and raspberries.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Apple Tansie\n12 egg yolks\n6 egg whites\n1/2 pint cream\nNutmeg\n6 apples, peeled, cored and shredded\nButter, for frying\n2 apples, peeled, cored, sliced and fried, for garnish\nPowdered sugar\nInstructions:\nBeat egg yolks and egg whites together until light in color. Beat in cream. Add nutmeg to taste. Add apples. Apples should thicken mixture, add more if necessary. Melt butter in a skillet. Add apple mixture and fry until firm. Turn over and fry until cooked through. Add slices of fried apples on top and sprinkle with powdered sugar.\n", + "cuisine_type": "French, European" + }, + { + "recipe": "Sauteed Foie Gras with Ginger Poached Pears and Pinot Noir Jus\n6 slices duck foie gras\nSalt and pepper\n6 slices toasted gingerbread\nGinger Poached Pears, recipe follows\nPinot Noir Jus, recipe follows\n3 tablespoons cacao nibs\n3 1/4 cups water\n1 1/4 cup sugar\n1/2 cup Chandon Blanc de Noir\n1/3 cup lemon juice\n1/2 vanilla bean, split and scraped\n3 French butter pears, peeled and cored\n4 star anise\n3/4 ounce ginger, peeled and sliced\n1 onion, peeled\n1 carrot, peeled\n1 leek, cleaned and cut in half lengthwise\n1 head garlic, cut in half horizontally\n2 ounces pure olive oil, plus 2 ounces\n1/2 (750 milliliter) bottle pinot noir, plus 4 tablespoons pinot noir\n2 cups veal stock\n2 cups brown chicken stock\nBones from 1 small squab, cut into small pieces\nSalt and pepper\nInstructions:\nSeason foie gras with salt and pepper. In a large, hot saute pan, saute the foie gras until golden brown on both sides, about 1 minute per side. Remove to a paper towel lined plate Place the gingerbread on a plate and top with the pears and foie gras. Sauce the plate with pinot noir jus and garnish the foie gras with the cacao nibs.\nPlace all ingredients in a small pot and cover with a clean towel. Bring to a slow simmer. Cook until a knife will easily go into the pears. Remove pears form the heat and cool to room temperature in the liquid. Slice and fan the pears. Heat the pears in the poaching liquid before serving.\nPreheat the oven to 450 degrees F.\nCut the onion, carrot and leek into medium dice. In a medium saucepot, add the garlic and sweat the vegetables in 2 ounces of the olive oil until translucent and soft. Add the half bottle of pinot noir and reduce by half. Add the veal and brown chicken stocks and bring to a simmer, skimming scum off the surface often.\nHeat a pan and add the remaining 2 ounces olive oil and the squab bones. When the bones start to color, place the pan in the oven and roast the bones until golden brown. Add the bones to the sauce and deglaze the pan with 2 tablespoons pinot noir and add the deglazed fond to the sauce. Reduce the sauce by half, strain and discard the bones and vegetables. Continue to reduce to desired consistency and add the remaining 2 tablespoons of wine. Season with salt and pepper and pass through chinois.\n", + "cuisine_type": "French, Asian" + }, + { + "recipe": "Lemon-Scented Broccolini\n1 1/2 pounds broccolini, washed, chopped\n1 cup water\n4 strips lemon peel\nSalt\nInstructions:\nPlace broccolini in a large bowl. Add 1 cup water and tuck lemon peels in and around the broccolini. Cover with plastic wrap and microwave for 5 minutes. Remove from the microwave, drain and add a little salt.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Chocolate Sea Salt Rugelach\n2 1/2 cups (325 grams) all-purpose flour, plus more for dusting\n1/4 cup (50 grams) granulated sugar \n1/2 teaspoon kosher salt \n1 cup (226 grams) unsalted butter, cubed and cold\n8 ounces (226 grams) cream cheese, straight from the fridge \n2 large egg yolks plus 1 large whole egg\n1 teaspoon vanilla extract \n1/2 teaspoon almond extract, optional \n1 1/2 cups (260 grams) chocolate chips or chopped chocolate (I prefer milk but any type will do!)\nFlaky salt, for sprinkling \nSprinkles, sanding sugar or turbinado sugar, for sprinkling \nInstructions:\nCombine the flour, granulated sugar and salt in a stand mixer fitted with the paddle attachment. Add the cubed butter, distributing it all over the top of the dry ingredients, then dollop in the cream cheese (1-inch dollops should do it, but it doesn't need to be perfect). Turn the mixer on low speed and mix until the mixture is mostly mealy and there are still some larger clumps of butter and cream cheese intact. With the mixer still running, add the egg yolks, vanilla and almond extract, if using, then continue mixing until the dough comes together. Divide the dough in half and shape into 2 discs. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.\nMelt the chocolate in a double boiler, stirring constantly, or in a microwaveable bowl in 30-second increments, stirring after each. Set aside to cool briefly while you roll out the dough.\nBeat the remaining whole egg with a splash of water for an egg wash. Roll out a dough disc on a lightly floured surface, dusting with flour as needed to prevent it from sticking, until it is a wide rectangle, 18-by-9-inches. Use an offset spatula to spread half of the chocolate over the dough in a thin even layer, leaving a 1-inch border along the long edge that's farthest from you. (Try to work kind of quickly so the chocolate doesn't harden.) Brush the border with a thin layer of egg wash. Starting on the long end closest to you, roll the dough into a long, tight log, then place it seam-side down on a cutting board or baking sheet. Repeat with the remaining dough and chocolate. Refrigerate for at least 1 hour or up to 2 days (depending on fridge space, you might want to cut the log in half so you're dealing with four shorter logs instead of two really long ones; wrap in plastic if refrigerating for longer than 1 hour).\nPreheat the oven to 375 degrees F and line two baking sheets with parchment paper.\nBrush the logs with a thin layer of egg wash, then sprinkle with a few pinches of flaky salt and a ton of sprinkles or sanding sugar. Cut into 1 1/2-inch slices and transfer to the baking sheets, spacing them 1 inch apart. Bake until golden brown on top, about 24 minutes. (You might notice that the cookies seem to sweat and leak out some fat while in the oven; this is completely normal.) Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely, or enjoy them warm! Fully cooled cookies can be stored in an airtight container at room temperature for several days.\n", + "cuisine_type": "American" + }, + { + "recipe": "Tart of Spiced Fruit\nPie dough\n1/2 pound dried figs\n1/4 pound raisins\n1/2 pint red wine\n1 pound cooking apples\n1 pound pears\n4 ounces caster sugar\n1 tablespoon flaked almonds\n1/2 teaspoon powdered cloves\n1/2 teaspoon ground mace\n1/2 teaspoon powdered cinnamon\n1/2 teaspoon powdered ginger\nInstructions:\nPreheat the oven to 350 degrees F. Simmer figs and raisins in the wine for 30 minutes. Peel, core and slice the apples and pears. Add them, together with the sugar, almonds, and spices to the figs and raisins and simmer until the apples and pears are soft. Line a dish with pie dough. Fill with the fruit mixture and bake for 1/2 hour or until pastry is cooked.\n", + "cuisine_type": "British" + }, + { + "recipe": "Pithivier\n1/2 recipe Almond Cream, recipe follows\nPuff pastry, store bought\nEgg wash:\n2 large egg yolks\n1 large egg\n1/4 cup whole milk\n1/4 cup light corn syrup\n1 1/2 tablespoons water\nTo make almond flour:\n1 cup (125 grams) slivered almonds\n1/2 cup plus 2 tablespoons granulated sugar\n1/4 cup all-purpose flour\n1/2 cup plus 1 tablespoon room temperature unsalted butter\n1 large egg\nInstructions:\nPrepare the almond cream, place it in a pastry bag with a large opening (no tip) and set aside.\nPrepare the pithivier: Cut the puff pastry dough in 1/2 and roll each 1/2 into an 8 1/2-inch circle. Each circle will be about 1/8-inch thick. Place 1 of the circles on a parchment paper-covered baking sheet. Pipe a 5-inch-diameter mound of almond cream in the center of the circle. The mound should be about 1-inch high.\nPrepare the egg wash: Whisk together the egg yolks, whole egg, and milk in a small bowl until well combined. Lightly brush the remaining 1 1/2-inch rim of the pastry circle with the egg wash. Place the second circle of puff pastry over the first. Gently press against the sides of the almond cream mound to remove any trapped air. Seal the edges of the 2 layers by pressing the top edge into the bottom edge. This will keep the almond cream from running out as it bakes. Use a sharp knife to give the circle a fluted edge. It should look like a flower when finished. Use a sharp knife to pierce a 1/2-inch slit in the top layer at the center of the almond cream mound. This will allow steam to escape during baking.\nThis dessert usually has a classic pattern scored into its top. If you would like to try it, use a sharp knife to score a curved line that begins at the top of the mound and ends at the bottom of the mound. Repeat this line every 1/2-inch around the circumference of the mound, but be careful not to cut through the top layer and into the almond cream. Let the pithivier rest in the refrigerator for 1 hour before baking. (At this point, you can wrap the pithivier well in plastic wrap and freeze for up to 2 weeks. Let it thaw in the refrigerator or in your backpack before baking.)\nPreheat the oven to 350 degrees F (175 degrees C). Bake the pithiviers until it begins to brown slightly, about 20 minutes.\nMeanwhile, prepare the glaze: Stir together the corn syrup and water. Remove the pithivier from the oven and brush it well with the corn syrup mixture. This adds sweetness, enhances the color, and gives it a crispy crust. Lower the oven 20 degrees and continue to bake until well risen and evenly browned, about another 15 minutes. The baked pithivier should be flaky and tender, and the almond cream center still moist. Remove the baking sheet from the oven and let cool on a wire rack. The pithivier is best when served while it is still slightly warm. Use a serrated knife to slice it.\nI can't tell you how long the baked Pithivier can be stored because I never have any leftovers!\nIt is possible to buy almond flour (use 1 cup if you do) but it just as easy to make your own. Place the slivered almonds (no skin preferred) and granulated sugar into the food processor. Pulse until the almonds and sugar reach the consistency of flour. It is best to pulse because the heat of the blade will cause the release of the oil from the almonds.\nMix in the flour. Mix in the butter. Add the egg and mix until the mixture becomes light and creamy. Do not overmix or the gluten in the flour will overdevelop and the almond cream will lose its delicate texture when baked.\n", + "cuisine_type": "French" + }, + { + "recipe": "Fire and Ice Peach and Jalapeno Soup Ice Bowls with Cotton Candy\n3 cups peeled, pitted and diced peaches\n1/2 cup peach schnapps\n1 cup dry white wine\n1 handful mint leaves\n1 jalapeno, seeds removed depending on desired heat\n3 tablespoons sugar\n3 tablespoons heavy cream\nCrystalline sugar, for garnish, optional\nCotton candy, for garnish (can be found in the candy aisle of most grocery stores)\nInstructions:\nFill a shot glass ice tray with water and freeze overnight.\nCombine all the above ingredients in a blender and puree. Set in refrigerator for at least 1 hour to allow all the ingredients to meld. It also will help to keep your ice bowl from melting if your soup is extra chilled. On small plates add about 2 tablespoons of crystal sugar. Put the ice shot glasses on top of the sugar. Pour the soup into the shot glasses, garnish with cotton candy and serve.\n", + "cuisine_type": "American, Asian" + }, + { + "recipe": "Pan Roasted Okra with Onions and Five Spices 'Bhindi Sabzi'\n1 1/2 pounds okra\n2 to 4 tablespoons vegetable oil\n1 tablespoon Fivespice Blend (see recipe below)\n1 large onion (about 1/2 pound), peeled and sliced\n1/3 cup water\nLemon juice\nCoarse salt\n3/4 teaspoon cumin seeds\n3/4 teaspoon mustard seeds\n3/4 teaspoon fennel seeds\n3/4 teaspoon sesame seeds\n1/2 teaspoon red pepper flakes\nInstructions:\nWash okra and wipe dry. Trim and leave okra whole. In a large saute pan over medium-high heat, heat the oil until hot. Add the spice blend and let it sizzle for 20 seconds or until the cumin turns a few shades darker. Add the okra and onions, toss and mix, and cook about 10 minutes or until vegetables are streaked brown.\nAdd water and reduce heat to a simmer. Cook, covered, for about 10 minutes or until okra is soft. Uncover and continue cooking until the excess moisture evaporates and the vegetables look glazed. Sprinkle with lemon juice and salt and serve.\nCombine cumin, mustard, fennel and sesame seeds and red pepper flakes.\n", + "cuisine_type": "Indian" + }, + { + "recipe": "Stuffed Tenderloin\nHead roast of tenderloin, approximately 1 to 1 1/2 pounds\nKosher salt\nFreshly ground black pepper\nOlive oil\n3 ounces blue cheese\nInstructions:\nPreheat the oven to 450 degrees F.\nSlice roast open lengthwise in middle to create a pocket, being careful to not slice all the way through.\nSalt and pepper the meat on all sides.\nHeat a grill pan over high heat and brush roast with olive oil. Sear the roast on all sides. Remove from the heat, tent with foil and allow to rest for 15 minutes.\nAfter the meat has rested, stuff pocket with the blue cheese. Tie the whole thing together with kitchen string. Return the tied meat to the grill pan, place into the oven and cook until it reaches an internal temperature of 125 degrees F, approximately 20 to 25 minutes. Remove from the oven, wrap in aluminum foil and allow to rest 15 minutes before serving.\n", + "cuisine_type": "American" + }, + { + "recipe": "Twice Baked New Potatoes\n1 1/2 pounds small red potatoes (new potatoes)\n3 tablespoons vegetable oil\n1 cup shredded Monterey jack cheese\n1/2 cup sour cream\n3 ounces cream cheese\n1/3 cup minced green onions\n1 teaspoon dried basil\n1 clove minced garlic\n1/2 teaspoon salt\n1/4 teaspoon pepper\n1 pound bacon, cooked and crumbled\n1 cup crushed garlic flavored pretzels\n1/2 stick butter, melted\nInstructions:\nPreheat the oven to 400 degrees F.\nPierce potatoes and rub skins with oil. Place in a shallow baking pan in a single layer. Bake uncovered for 50 minutes or until tender. Allow to cool.\nIn a mixing bowl, combine Monterey jack, sour cream, cream cheese, onions, basil, garlic, salt, and pepper and mix well. When the potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out the pulp, leaving a thin shell. Add pulp to the cheese mixture and mash. Stir in half of the cooked, crumbled bacon. Stuff potato shells.\nIn a separate bowl add the crushed pretzels, the remaining bacon, and the melted butter. Mix well. Top each potato with the pretzel topping.\nPlace in a baking dish or on a cookie sheet and bake for 10 to 15 minutes, or until heated through. These can also be frozen and then baked at a later date. Be sure to thaw before baking.\n", + "cuisine_type": "American" + }, + { + "recipe": "Ultimate Macaroni and Cheese\n1 tablespoon vegetable oil\n4 tablespoons minced onions\n4 tablespoons sweet butter\n4 tablespoons flour\n10 ounces milk\n3 ounces white wine\n1/2 teaspoon Hungarian paprika\n6 ounces sharp white cheddar\n3 ounces gruyere cheese\nFresh ground nutmeg, to taste\nSalt and fresh ground white pepper to taste\n3/4 pound cooked macaroni\nInstructions:\nIn a saucepan over low heat, add oil then the onions sweat until translucent. (no color) Add the butter. When butter is melted, stir in the flour, stir until smooth. Meanwhile, in a separate bowl, heat the milk and wine until it boils. Remove from the heat, stir in the paprika, cheese, season to taste with nutmeg, white pepper, and salt. Mix in your cooked macaroni and serve immediately. Note: If you like to turn this dish into a casserole, preheat the oven to 350 degrees, place the macaroni and cheese into a casserole dish, sprinkle 3 tablespoons grated Parmesan cheese on top, then sprinkle 1 tablespoon dried bread crumbs on top of the cheese. Cook for approximately 4 minutes or until lightly brown.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Vanilla Sugar Cookies\n2 1/3 cups plus 2 tablespoons (11-ounces) all-purpose flour\n1 teaspoon salt\n1 teaspoon baking powder\n3/4 cup (1 1/2 sticks; 6-ounces) unsalted butter\n1/2 cup plus 2 tablespoons (4-ounces) granulated sugar\n1 large egg\n1 teaspoon pure vanilla extract\nInstructions:\nIn a medium bowl, sift together the flour, salt, and baking powder. Set aside.\nIn the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and vanilla and beat until combined.\nAdd the flour mixture in 2 batches, scraping down the bowl after each addition. Beat until the dough just comes together, being careful not to over mix.\nTurn out the dough onto a lightly floured surface. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.\nPlace the ball of dough between 2 pieces of parchment paper and roll out to 1/4-inch thick. Keeping the dough in the parchment, transfer to a cookie sheet and place in the refrigerator for at least 1 hour.\nPreheat the oven to 350 degrees F.\nCut out the cookies in the desired shapes and place on a half-sheet pan lined with parchment paper or an un-greased nonstick cookie sheet, at least 1-inch apart. Transfer to the freezer and chill for at least 15 minutes or until they are firm.\nBake until the cookies are light golden brown, about 10 minutes.\nLet cookies cool completely on the sheets before decorating.\n", + "cuisine_type": "American" + }, + { + "recipe": "Swordfish Panini with Arugula and Lemon Aioli\n2/3 cup mayonnaise\n1 lemon, zested\n2 tablespoons fresh lemon juice\n1 clove garlic, minced\n1/4 teaspoon salt\n1/4 teaspoon freshly ground black pepper\n1 1/2 tablespoons olive oil\n4 (6-ounce) pieces swordfish, about 1-inch thick\nSalt and freshly ground black pepper\n1 tablespoon herbes de Provence\n2 cloves garlic, minced\n1 loaf focaccia bread\n2 ounces (about 2 cups) fresh arugula greens\nInstructions:\nFor the Lemon Aioli: Mix together all the ingredients in a small bowl. Set aside.\nFor the Swordfish Panini: Warm the olive oil in a large, heavy skillet over medium-high heat. While the pan heats, season the fish with salt and pepper. Rub the herbs de Provence and minced garlic all over the fish. Cook the fish in the skillet until just cooked through and golden, about 2 to 3 minutes per side, depending on the thickness of the fish.\nCut the bread into 4 sandwiches that will accommodate the size of the fish fillet. Cut the bread in half to make a top and bottom for the sandwich. Spread the Lemon Aioli on both halves of the sandwich. Top the bottom half with a handful (about 1/2 cup) of arugula greens. Top the arugula greens with the cooked swordfish, and top the sandwich with the remaining bread.\nServe immediately.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Celeriac Puree\n1 large celeriac, about 2 pounds/1 kg\n1/4 cup/60 ml milk\nJuice of 1/2 lemon\n1 bay leaf\n1 teaspoon salt\n3 tablespoons butter\n1/4 cup/60 ml cream\nFreshly ground black pepper\nInstructions:\nPeel and cut the celeriac into roughly 1-inch/2.5 cm pieces. Put the milk, lemon juice, and bay leaf in a large pot, pour over 8-cups/2 liters water. Add the salt, bring to a boil, and simmer until the celeriac is very tender.\nDrain, reserving 1 cup/250 ml of the liquid. Remove the bay leaf. Stir the butter and cream into the celeriac, then puree until very smooth in a blender, adding as much of the reserved cooking liquid as needed to achieve a soft, smooth consistency. Season with pepper and salt, and serve.\n", + "cuisine_type": "French" + }, + { + "recipe": "Clear Peppermint Meringue Pie\n1 cup all-purpose flour, plus more for dusting (see Cook's Note)\n1/4 cup sweetened cocoa powder \n3 tablespoons confectioners' sugar \n2 tablespoons vegetable oil \n1/4 teaspoon fine salt \n4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces \nNonstick cooking spray, for the foil \n2 ounces bittersweet chocolate, chopped \n5 teaspoons coconut oil \nThree 1/4-ounce packages unflavored powdered gelatin\n1 cup granulated sugar \n1/2 teaspoon peppermint extract \n1/4 cup plus 2 tablespoons granulated sugar\n1 teaspoon lemon juice \n1/4 teaspoon fine salt \n2 large egg whites \n1/4 teaspoon peppermint extract \n10 soft peppermints (about 2 ounces), crushed, plus more for topping \nChocolate curls, for topping \nInstructions:\nFor the chocolate crust: Pulse the flour, cocoa powder, confectioners' sugar, oil and salt in a food processor until the texture of fine meal. Add the butter and pulse until pea-size pieces form. Sprinkle in 2 tablespoons ice water and pulse until the dough begins to come together. If the dough doesn't hold together, add up to 2 more tablespoons ice water, 1 tablespoon at a time, and pulse again.\nTransfer the dough to a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 2 hours and up to overnight. \nRoll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Freeze 20 minutes. \nMeanwhile, preheat the oven to 350 degrees F and coat a sheet of aluminum foil with nonstick spray. \nPierce the bottom of the chilled dough all over with a fork. Line the dough with the foil, sprayed-side down, and fill with pie weights or dried beans. Bake until the edges are set, about 20 minutes. Remove the foil and weights and continue baking until the crust is no longer glossy on the bottom, 5 to 10 minutes. Transfer to a rack and let cool completely. \nAdd the chocolate and coconut oil to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the mixture is melted and smooth, about 1 minute. Paint a thin layer of chocolate all over the bottom and sides of the crust. Let set at room temperature until the chocolate is hardened, about 15 minutes. \nFor the filling: Put 1 1/2 cups water in a medium saucepan and sprinkle over the gelatin. Let sit until the gelatin is absorbed, 2 to 3 minutes. Add the granulated sugar and heat over medium heat, whisking occasionally, just until the gelatin and sugar are dissolved, 3 to 4 minutes. Remove from the heat and whisk in the peppermint extract. \nPour the gelatin mixture into a large bowl and stir in 2 cups cold water. Use a spoon to scoop away any bubbles at the surface. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken and is the consistency of thin fruit jelly, 30 to 45 minutes. \nPour the gelatin mixture into the crust and refrigerate until set, at least 4 hours and up to overnight. \nFor the meringue: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water. \nAdd the granulated sugar, lemon juice, salt and egg whites to the mixing bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar is completely dissolved (about 150 degrees F). \nTransfer to the stand mixer fitted with the whisk attachment, add the peppermint extract and beat on medium-high speed until the mixture is cool and the whites hold stiff peaks, about 5 minutes. \nTo assemble: Arrange the crushed peppermints around the edge of the pie. Cut into slices and top each with meringue, chocolate curls and more crushed peppermint.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Neapolitan Ragu\nExtra-virgin olive oil\n8 Ultimate Meatballs, recipe follows\n2 tablespoons kosher salt, plus more for seasoning\n1 tablespoon black peppercorns, plus freshly ground black pepper for seasoning\n2 tablespoons fennel seeds\n1 rack 8 pork spare ribs, cut into 2 to 3-rib pieces\n1 (2 pound) boneless pork shoulder, cut into 2 pieces (so it cooks at the same time as the ribs/meatballs)\n4 sprigs fresh thyme\n4 sprigs fresh oregano\n4 medium carrots, roughly chopped\n1 large onion, roughly chopped\n2 ribs celery, roughly chopped\n2 cups dry red wine\n3 (28-ounce) cans tomatoes (recommended: San Marzano)\n2 tablespoons tomato paste\n2 pounds spaghetti, cooked al dente in salted water\n1 cup roughly chopped raisins\n1 cup toasted pine nuts, roughly chopped\n1 cup roughly chopped flat-leaf parsley\nExtra-virgin olive oil\n1 small to medium onion, chopped\n2 small garlic cloves, chopped\n1 1/2 tablespoons finely chopped fresh parsley leaves\n3 thick slices firm white bread, crust removed, cut into cubes (about 2 cups)\n3/4 cup milk\n1 1/2 pounds ground beef\n1 1/2 pounds ground pork\n1 large egg\n1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving\nKosher salt and freshly ground black pepper\nInstructions:\nHeat the oven to 350 degrees F.\nSet a large Dutch oven over medium-high heat. Add a 3-count of olive oil and gently brown the meatballs. Meanwhile, with a mortar and pestle, grind the salt, black peppercorns and fennel seeds with some olive oil into a grainy paste. Rub the ribs and shoulder with the mixture.\nRemove the meatballs with a slotted spoon and set aside on a paper towel-lined plate to drain. In the same pot, brown the shoulder pieces and ribs, in batches. Alternately to save time, roast the ribs in a preheated 500 degree F oven for 10 to 15 minutes while you brown the shoulder pieces in the pot.\nRemove the shoulder pieces and ribs to the meatball plate and let rest.\nAdd a little more olive oil to the pot and add the thyme, oregano, carrots, onion and celery. Stir it around and scrape up the bits from the bottom of the pot with a wooden spoon. Cook the vegetables until they are slightly softened and have some nice color. Add the wine, tomatoes and tomato paste and mix well, scraping up any brown bits on the bottom. Nestle the pork shoulder pieces back into the middle of the pot then arrange the ribs around the sauce. Finish by placing the meatballs in the gaps (some of the pieces will be sticking out from the sauce but that's perfectly fine as it will roast and caramelize). Use a spoon to baste everything well, cover, then put the pot into the oven and roast until the pork is tender and the meat is just falling off the rib bones, about 1 to 1 1/2 hours.\nFor the topping: Combine the chopped raisins, toasted pine nuts and parsley in a small bowl.\nUse a slotted spoon to remove the meatballs and ribs to a large platter. Remove the pork shoulder pieces from the pot and allow to rest for 10 minutes before slicing into bite-size pieces and adding them to the platter. Puree the sauce in a food processor then add it back to the pot and set over medium heat. Reduce the sauce until it is rich and thick, about 5 minutes. Season with salt and pepper, if needed. When the spaghetti is cooked, drain and add to a medium bowl. Spoon a little sauce over the spaghetti and the remaining sauce over the platter of meat. Garnish the meat platter with the raisin mixture and serve.\nHeat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but not colored, about 10 minutes. Take the pan off the heat and let the mixture cool.\nAdd the bread to a medium bowl and pour in the milk. Let the bread soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and cheese and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add it to the bowl along with the cooled onion mixture. Gently combine all the ingredients with your hands until just mixed together. Don't overwork the mixture or the meatballs will be tough. Divide the mixture into 8 equal pieces and shape them into 8 nice looking meatballs. Refrigerate until ready to cook.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Oyster Dressing\n2 cups yellow cornmeal\n1 teaspoon kosher salt\n1 tablespoon sugar\n2 teaspoons baking powder\n1/2 teaspoon baking soda\n1 cup buttermilk, plus more if needed\n2 eggs\n1 cup canned creamed corn\n2 tablespoons vegetable oil\n1/4 cup vegetable oil\n1 large onion, chopped\n4 stalks celery, chopped\n1/2 teaspoon kosher salt\n1/4 teaspoon freshly ground pepper\n5 ounces oyster crackers, crushed\n1 1/2 teaspoons dried thyme\n1 teaspoon dried sage\n1 pint small oysters with liquor\n2 large eggs, lightly beaten\nInstructions:\nThe day before making the stuffing, bake the cornbread: Preheat the oven to 425 degrees F and place a 10-inch cast-iron skillet in the oven. In a bowl, combine the cornmeal, salt, sugar, baking powder and baking soda. Whisk to combine well. In a large bowl, combine the buttermilk, eggs and creamed corn, whisking to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk.\nSwirl the vegetable oil in the hot cast-iron skillet. Pour the batter into the skillet and bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes. Let cool in the skillet, then crumble 6 cups of the cornbread and spread out on a baking sheet. Let the cornbread dry out at room temperature, uncovered, about 24 hours.\nMake the stuffing: Preheat the oven to 350 degrees F. Heat the vegetable oil in a 12-inch cast-iron skillet over medium-high heat. Add the onion, celery, salt and pepper. Cook, stirring frequently, until the onion and celery are semitranslucent, about 15 minutes. Remove the skillet from the heat; add the crumbled cornbread, oyster crackers, thyme and sage and stir well. Next, add the oysters with their liquor and the eggs; stir until combined. Pat the mixture down into an even layer.\nPut the skillet on the middle rack of the oven and bake until golden brown and crisp around the edges, about 30 to 35 minutes.\n", + "cuisine_type": "American" + }, + { + "recipe": "Savory Eggs with Peas and Shallots\n2 tablespoons butter\n1 large shallot, very thinly sliced\n8 eggs\nSalt and freshly ground black pepper\n1 package soft herb-flavored cheese, crumbled (recommended: Boursin)\n1 cup green peas\nInstructions:\nMelt butter in a medium skillet over medium heat. Add shallots and cook 3 to 4 minutes. Whisk eggs with salt and pepper and combine with shallots then stir in the cheese and peas, cook 3 to 4 minutes until eggs are firming up but not yet dry. Serve immediately.\n", + "cuisine_type": "French" + }, + { + "recipe": "Cuban-style Burgers on the Grill\n2 pounds ground chuck\nSalt and freshly ground black pepper\n1/2 cup best-quality mayonnaise\n3 cloves roasted garlic, pureed\n1/4 cup Dijon mustard\n4 soft, classic hamburger buns\n8 slices thinly sliced Swiss cheese\n4 slices thinly sliced smoked ham\n2 dill pickles, sliced 1/4-inch thick\nInstructions:\nPreheat the grill to high. Form the meat into 4 (1/4-inch thick) burgers. Season the meat with salt and pepper on both sides. Grill for 2 to 3 minutes on both sides for medium doneness. When the burgers are done, remove from the heat and reduce heat to medium-low.\nMeanwhile, combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper, to taste. Spread both sides of each bun with mayonnaise and mustard. Place a slice of cheese on the bottom portion of each bun, place the burger on top of the cheese, then top the cheese with a slice of ham and another slice of cheese, and finally, the pickle slices. Place the tops of the bun over the pickles, wrap the burgers in aluminum foil, and place them on the grill. Using a heavy pan or a brick wrapped in foil, press down on the burgers for about 30 seconds to 1 minute. Lower the lid on the grill and continue grilling for 1 to 2 minutes, or until the cheese has melted and the bun has become pressed and firm.\n", + "cuisine_type": "Cuban" + }, + { + "recipe": "Minted Bread Sauce\n3 handfuls fresh mint\n1 handful stale bread\nExtra virgin olive oil\nSalt and freshly ground pepper\nRed wine vinegar\n1 teaspoon Dijon mustard\nInstructions:\nFinely chop 3 parts mint to 1 part finely chopped stale bread and stir in some olive oil until the mix has 'loosened.' Then balance the flavors by carefully seasoning and splashing in some vinegar to taste. The flavor improves with time as it sits.;\n", + "cuisine_type": "British" + }, + { + "recipe": "Maple Roasted Sweet Potatoes\n4 small sweet potatoes (or 2 large), peeled and cut into 1-inch cubes\n1/4 cup grade B maple syrup, divided\n1/4 cup extra-virgin olive oil, divided\n2 teaspoons kosher salt, plus more for seasoning\n1 teaspoon freshly ground black pepper, plus more for seasoning\n4 large shallots, peeled and thinly sliced\n2 tablespoons balsamic vinegar\nInstructions:\nPreheat the oven to 400 degrees F.\nIn a large bowl add the sweet potatoes, 2 tablespoons of the maple syrup, 2 tablespoons of the olive oil, 2 teaspoons salt and 1 teaspoon pepper. Mix to evenly coat the potatoes and arrange on a sheet tray. Roast until caramelized, golden brown and soft, about 20 to 30 minutes. Be sure to check them after 15 minutes and stir, if needed.\nMeanwhile, in a large skillet over medium-low heat, add the remaining 2 tablespoons of olive oil and the sliced shallots and saute until they start to caramelize, about 5 minutes Add the remaining 2 tablespoons of maple syrup and balsamic vinegar. Season with salt and pepper, to taste. Lower heat to medium and cook until golden brown and caramelized, about 5 minutes. Add water, 1 tablespoon at a time, if the pan becomes dry.\nAdd the roasted sweet potato cubes to the caramelized shallots and transfer to a warm serving dish.\n", + "cuisine_type": "American, Mediterranean" + }, + { + "recipe": "Chicken Stew with Parsley Dumplings\n1 teaspoon vegetable or olive oil\n2 cups chopped onions\n1 cup sliced carrots\n1 pound boneless, skinless chicken breast, cut into bite-size pieces, about 2 cups\n2 cups sliced mushrooms\n1 cup frozen peas\n1/2 teaspoon salt, divided\n8 cups reduced-sodium chicken broth\n1 cup all-purpose flour\n1 1/2 teaspoons baking powder\n1/2 teaspoon baking soda\n2 tablespoons chopped fresh parsley leaves\n1/4 teaspoon pepper\n1/2 cup buttermilk\n1 tablespoon olive oil\nInstructions:\nIn a large stock pot or Dutch oven over medium high heat, add the oil. Add the onions and carrots and saute for 1 minute. Add the chicken and cook just until the chicken starts to brown, but is not cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine. Add the chicken broth and set pan over high heat. Bring to a boil. Let simmer 10 minutes.\nMeanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through.\n", + "cuisine_type": "American" + }, + { + "recipe": "Sheet Pan Shrimp Scampi\n1 medium summer squash, sliced on the diagonal into 1-inch slices\n1 medium zucchini, sliced on the diagonal into 1-inch slices\n2 tablespoons extra-virgin olive oil, plus more for drizzling\nKosher salt and freshly ground black pepper\n4 tablespoons unsalted butter\n1/4 teaspoon crushed red pepper flakes\n2 cloves garlic, grated\nZest of 1 lemon, plus lemon wedges, for serving\n1/2 loaf French bread, split horizontally, then halved crosswise\n1/4 cup grated Parmesan\n1 1/2 pounds peeled and deveined shrimp, tails removed\n1/4 cup fresh parsley leaves, chopped\nInstructions:\nPreheat the oven to 450 degrees F. Put the squash and zucchini on a baking sheet, drizzle with some olive oil and sprinkle with salt and pepper. Roast until golden, about 15 minutes.\nMeanwhile, combine the butter, red pepper flakes, garlic, lemon zest, 2 tablespoons olive oil, 1/2 teaspoon salt and a couple of grinds of pepper in a large microwave-safe bowl and microwave until the butter is melted, about 1 minute. Drizzle the bread evenly with 2 tablespoons of the butter mixture and sprinkle with the cheese; set aside. Toss the shrimp with the remaining butter mixture.\nAfter the squash and zucchini have roasted for 15 minutes, remove the baking sheet and flip the vegetables, moving them to the center third of the baking sheet. Put the bread on one outer third of the baking sheet and the shrimp on the other. Slide the vegetables closer to the bread so that the shrimp is in a single, even layer. (This is to ensure even cooking.) Return to the oven and cook until the shrimp are cooked through and the bread is golden, 10 to 12 minutes.\nSprinkle with parsley and serve with lemon wedges.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Chocolate Chia Pudding\n70 grams (1 cup) Dutch-process cocoa powder\n160 grams (1/2 cup) Grade A dark, robust maple syrup \n55 grams (1/3 cup) chia seeds \n1 large avocado, pitted and scooped \n1 teaspoon vanilla extract \n1 teaspoon kosher salt \n24 grams (2 tablespoons) coconut oil, at room temperature \nInstructions:\nPlace the cocoa powder in the blender. Microwave 1 cup of water for 1 minute then add to the blender and blend on high for 30 seconds.\nAdd the maple syrup, chia seeds, avocado, vanilla extract and salt plus 1 cup of water to the blender and blend on high for 45 seconds.\nSlowly stream in the coconut oil with the blender still running. Continue to blend on high until the pudding homogenizes, about 1 minute more.\nTransfer to a resealable container and chill in the fridge for at least 2 hours. The pudding will continue to set up as it cools. You can also dose the pudding into individual serving containers then cover and cool.\n", + "cuisine_type": "American, Vegetarian" + }, + { + "recipe": "Round 2 Recipe - Open Faced Roasted Pork Sandwich\n2 tablespoons canola oil\n1/2 potato, grated\n1/2 cup caramelized onions\n1/2 cup reserved pork, from Garlic and Mustard Pork Roast, roughly chopped, recipe follows\nKosher salt and freshly ground black pepper\n2 tablespoons spicy brown mustard \n2 slices rye bread, toasted\n1/2 cup shredded Cheddar\n1/4 cup spicy brown mustard\n2 tablespoons canola oil\n1 tablespoon chopped garlic\n1 tablespoon brown sugar\n2 teaspoons finely chopped fresh rosemary, plus 2 sprigs\nOne 5 to 6-pound pork shoulder, deboned, rolled and tied securely, skinless or skin-on\nSalt and freshly ground black pepper\nInstructions:\nIn a large nonstick skillet over medium heat, heat the canola oil. Add the potatoes and cook until lightly browned and crispy, about 10 minutes. Add the onions and pork, season with salt and pepper and cook until the onions and pork are heated through. \nPreheat the oven broiler. \nSpread the spicy brown mustard on one side of each slice of bread and place onto a baking sheet. Divide the sauteed pork between the 2 slices of bread. Sprinkle 2 tablespoons cheese over the top of each and broil until the cheese is melted and bubbling, about 2 minutes.\nPreheat the oven to 325 degrees F. \nIn a medium bowl, whisk together the mustard, canola oil, garlic, sugar and chopped rosemary. Place the pork roast on top of a rack fitted in a roasting pan. Place the 2 rosemary sprigs underneath the pork. Sprinkle the roast well with salt and pepper. Using a brush or hands, completely coat the roast with the mustard and garlic paste. \nPlace the roast in the oven and roast until the internal temperature reaches 145 degrees F, 2 1/2 to 3 hours. Remove from the oven, cover loosely with foil and allow to rest for 15 minutes before slicing.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Cheese Souffle with Celeriac, Apple Walnut Salad\n1 tablespoon soft butter\n1 tablespoon flour\n6 ounces milk\n9 egg yolks\n2 ounces Stilton blue cheese, crumbled\n1 teaspoon mild mustard\nSalt and pepper\n8 ounces egg whites\n1 teaspoon corn flour\nPinch salt\n2 cups celeriac, finely sliced into sticks\n1/2 cup Granny Smith apple, finely sliced into sticks\n1/4 cup chopped walnuts, plus extra for garnish\n1/2 teaspoon mild mustard\n3 tablespoons mayonnaise\nInstructions:\nPreheat the oven to 375 degrees F.\nTo make the souffle base, mix together the flour, butter, milk, egg yolks, Stilton, mustard, salt, and pepper, and mix until smooth and set aside. This maybe be prepared a day ahead of time.\nIn a separate bowl, beat the egg whites, corn flour, and salt until stiff but fluffy. Add a small amount of the egg whites to the souffle base and blend. Add the remaining egg whites to the mixture and fold gently. Gently spoon in the mixture into 6 buttered ramekins and place in the oven. Bake souffles for approximately 10 minutes until they have risen and are golden. Once you remove them from the oven, allow to rest for 1 minute before serving.\nTo prepare the salad, mix all of the ingredients together.\nTo serve, place the salad on each plate on the side and remove the souffle from the ramekins and invert 1 onto each plate. Top the souffle with chopped walnuts.\n", + "cuisine_type": "French, British" + }, + { + "recipe": "Ranch Chicken Salad Cups\n8 slices bacon, chopped\n1/4 cup sour cream\n1/4 cup mayonnaise\n2 tablespoons buttermilk\n3 tablespoons chopped scallions\n2 tablespoons chopped fresh dill\nKosher salt and freshly ground pepper\n3 cups shredded rotisserie chicken (skin removed)\n1 16-ounce container Campari or other small vine-ripened tomatoes, quartered\n1 avocado, diced\n2 heads Bibb lettuce, leaves separated\n4 dinner rolls\nInstructions:\nCook the bacon in a medium skillet over medium heat, stirring, until crisp, about 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon.\nWhisk the sour cream, mayonnaise and buttermilk in a large bowl. Add the scallions, dill, 1/2 teaspoon salt and a few grinds of pepper; whisk to combine. Add the chicken and half each of the bacon and tomatoes; toss to coat. Add the avocado and gently toss.\nServe the chicken salad in the lettuce leaves; top with the remaining bacon and tomatoes. Serve with the dinner rolls.\n", + "cuisine_type": "American" + }, + { + "recipe": "Main Lobster Roll\n2 gallons salted water\n4 live lobsters\n2 cups prepared mayonnaise\n1cup finely diced celery\n1cup finely diced onion\n1 teaspoon paprika\n1/2 teaspoon salt\n1 tablespoon fresh lemon juice\n1/4 teaspoon freshly ground black pepper\nClarified butter, for brushing rolls\n4 top-split hot dog buns\nLemon wedges, for serving\nInstructions:\nIn a large pot, bring the water to a boil. Add the lobsters. Bring the water back to a rolling boil and start a timer for 8 minutes. When the timer sounds remove the cooked lobsters and put them into an ice bath to stop the cooking process. When cooled, remove all the lobster meat and cut into 1/2-inch dice. Refrigerate cooked lobster until you are ready to assemble the sandwiches.\nFor the dressing:\nMix the mayonnaise, celery, onion, paprika, salt, lemon juice and pepper in a mixing bowl. Add the lobster pieces, stirring to combine. Cover and refrigerate until ready to serve.\nFinal assembly:\nUsing clarified butter, brush both sides the hot dog buns and toast in a hot saute pan or on a griddle until golden brown. While still warm, divide the lobster roll filling evenly among buns. Serve with fresh lemon wedges and favorite side dish.\n", + "cuisine_type": "American" + }, + { + "recipe": "Fried Chicken Sandwich with Sriracha Aioli and Asian Slaw\nTwo 3-pound whole chickens\nKosher salt\n2 ounces heavy cream\n2 cloves black garlic\n1 egg white\nSoy sauce\nYuzu kosho\nCanola oil, for frying\n4 cups milk\n5 eggs\n4 cups all-purpose flour seasoned with salt, pepper and lime zest\n12 ounces panko, pulsed in food processor\n2 ounces Sriracha\n1 ounce fish sauce\n1 ounce ginger, peeled\n1 ounce gochujang\n1 ounce sesame oil\n1 ounce rice vinegar\n1 ounce yuzu kosho\n1 ounce yuzu\n1 clove garlic, blanched and shocked\n6 ounces canola oil\n2 carrots, julienned\n1 head napa cabbage, julienned\n1 bunch scallions, thinly sliced\n1 ounce peanuts, toasted and roughly chopped\n1 ounce fish sauce\n1 ounce ginger, grated\n1 ounce soy sauce\n1 ounce rice wine vinegar\n1 ounce fresh yuzu juice\n1 ounce yuzu kosho\n4 Yukon gold potatoes\nKosher salt\n2 Fresno chiles, sliced\n1 bunch cilantro leaves\n1 green papaya, sliced\n1 ounce toasted sesame oil\n4 sesame seed buns\nInstructions:\nFor the chicken: Break down the chickens, removing all bones. Remove the tenders. Pound the breasts and thighs separately. Sprinkle all of the chicken pieces with salt.\nPreheat the oven to 220 degrees F. In a food processor, puree the chicken tenders with the cream, garlic, egg white, a touch of soy sauce and some yuzu kosho until smooth. Using this mixture, glue the thigh and breast together like a sandwich. Cook the chicken for 30 minutes. Cool the chicken in the refrigerator.\nPreheat a deep fryer with canola oil until a deep-frying thermometer inserted into the oil reaches 350 degrees F.\nBeat the milk and eggs together for an egg wash. Dust the chicken in the seasoned flour, then dip in the egg wash and coat with the panko. Deep fry until golden brown and warm on the inside. Keep the oil hot for later use.\nFor the aioli: Put the Sriracha, fish sauce, gochujang, sesame oil, vinegar, yuzu kosho, yuzo and garlic in a blender. Blend while slowly adding the canola oil until thick. Transfer to a squirt bottle.\nFor the slaw: Place the carrots, cabbage and scallions in a bowl along with the peanuts. Marinate with the fish sauce, ginger, soy sauce, rice vinegar, yuzu juice and yuzu kosho.\nFor the chips: Peel and cut the potatoes using a mandoline into gaufrettes. Soak in cold water. Fry the potatoes golden brown, and then season with kosher salt.\nLayer the aioli, fried chicken, some cilantro leaves, papaya slices and a drizzle of sesame seed oil on the buns, and serve with the chips on the side.\n", + "cuisine_type": "American, Korean, Thai" + }, + { + "recipe": "Parrillada Argentina with Red and Green Chimichurri Sauces\n2 cups vegetable oil\n1 cup fresh oregano leaves, finely chopped\n1 tablespoon ground cumin\n1 tablespoon Spanish paprika\n1 bunch fresh Italian parsley leaves, finely chopped\n6 bunches fresh Italian parsley, cleaned and dried\n1 tablespoon sea salt\n1/2 cup olive oil\n1/2 cup vegetable oil\n1/4 cup red vinegar\n1/4 cup rice vinegar\n1/4 cup white vinegar\n12 cloves fresh garlic, peeled\n1/8 tablespoon cumin\n1/8 tablespoon fresh oregano leaves\n1/8 tablespoon red pepper flakes\n1/8 tablespoon freshly ground black pepper\n6 bunches fresh Italian parsley, cleaned and dried\n1 tablespoon sea salt\n1/2 cup olive oil\n1/2 cup vegetable oil\n1/4 cup red vinegar\n1/4 cup rice vinegar\n1/4 cup white vinegar\n12 cloves fresh garlic, peeled\n1/2 cup Spanish paprika\n1/8 tablespoon cayenne pepper\n1/8 tablespoon cumin\n1/8 tablespoon red pepper flakes\n1/8 tablespoon fresh oregano\n1/8 tablespoon freshly ground black pepper\n1/2 cup freshly squeezed lemon juice\n1 tablespoon Dijon mustard\n1/4 teaspoon sea salt\n1/8 tablespoon freshly ground black pepper\n1 egg yolk\n3/4 cup extra-virgin olive oil\n10 ounces grass-fed hanger steak\n10 ounces grass-fed skirt steak\n5 bone-in grass-fed short ribs\n1 Argentine pork sausage\n1 Argentine blood sausage\n1 lobe veal sweetbreads\nSea salt\n1 vine-ripe tomato\nChopped fresh oregano\n2 green hot peppers\n8 asparagus stalks\nInstructions:\nFor the seasoning oil: Mix the oil, oregano, cumin, paprika and parsley in a bowl. Refrigerate for half of a day.\nFor the green chimichurri: In a food processor add a third of the parsley, roughly chopped. Dissolve the sea salt into 1/2 cup of water and set aside. Add the olive oil, vegetable oil, red vinegar, rice vinegar, white vinegar and the garlic. Add half of the salt water solution, and start mixing for 3 to 5 minutes. Add in the cumin, oregano, pepper flakes and black pepper. Then add the remaining parsley in 2 batches and mix for 3 to 5 minutes for each batch. Add more of the salt water solution if necessary.\nFor the red chimichurri: In a food processor add a third of the parsley, roughly chopped. Dissolve the sea salt into 1/2 cup of water and set aside. Add the olive oil, vegetable oil, red vinegar, rice vinegar, white vinegar and the garlic. Add half of the salt water solution, and start mixing for 3 to 5 minutes. Add the cayenne pepper, paprika, cumin, pepper flakes, oregano and black pepper, and mix for 6 minutes. Then add the remaining parsley in 2 batches and mix for 3 to 5 minutes for each batch. Add more of the salt water solution if necessary.\nFor the citrus vinaigrette: In a small bowl, mix the lemon juice, mustard, salt, pepper and egg yolk with a whisk. Add the olive oil while mixing gently, until emulsified. Add water, up to 1/4 cup, as needed.\nFor the meat and vegetables: Heat the grill to very high heat, 410 degrees F. Reserve one section of the grill separate from the vegetables, and heat to medium heat, 250 degrees F.\nSparingly brush the prepared seasoning oil on all sides of the hanger steak, skirt steak, short ribs, pork sausage and blood sausage. Place the meat on the grill at a diagonal angle, and sprinkle the tops of all cuts with sea salt. Turn the meats only diagonally when you see a deep grill mark and the meat is sizzling. Sprinkle the other side of the meat with sea salt and cook the meat until medium rare. For the sweetbreads, cut the lobe in the middle and leave it uncut on one side so it hinges. Coat it in the seasoning oil and sea salt and grill it first on the cut side. Then close it and grill both opposite sides until golden and crisp.\nCut the tomato in half and make a cross with a sharp knife in the center of the pulp. Coat with the seasoning oil, and pour a small tablespoon of the oil in the center of the core. Season with salt and add some oregano. Place on the grill, cut-side up. Cook until soft with char around the edges and bottom. Coat the green peppers with the seasoning oil and char them until soft and well done.\nCut the white bottoms off of the asparagus, and peel them half way up the stalk. Blanch them in salted hot water for 3 minutes in a small pot, and then place them in a medium bowl of ice water. Dry them and coat in the seasoning oil, and sprinkle them with salt. Place them on the grill over medium heat until they are nicely marked on both sides.\nPlate the meat, sausages, tomatoes, peppers and asparagus on a traditional wooden Argentine plate, sprinkle with sea salt and serve with the chimichurri sauces and the vinaigrette.\n", + "cuisine_type": "Argentine, Latin American" + }, + { + "recipe": "Jumbo Lump Crab Cakes\n1 cup soy oil\n1/2 cup onions, small dice\n3/4 cup peppers (red, green and yellow), small dice\n3 egg yolks\n1/4 cup fresh lime juice\n1/4 cup Dijon mustard\n1/2 tablespoon hot pepper sauce\n1 tablespoon Vietnamese fish sauce\n1 tablespoon freshly ground white pepper\n1 1/4 pounds jumbo lump crabmeat from Maine\n1 1/2 tablespoons each of dill, chives and parsley, cleaned, stems removed and roughly chopped\n1/4 loaf of fresh bread, crust removed, processed into crumbs\n1 cup Panko (Japanese) bread crumbs\nVegetable oil for sauteing\nInstructions:\nIn a saucepan over medium heat, place the oil, onions, and peppers, and simmer until tender, about 7 minutes. Combine the egg yolks, lime juice, mustard, hot pepper sauce, fish sauce, and white pepper in a large bowl. Remove the oil and vegetables from the heat. Slowly pour into the yolk mixture, whisking constantly. Begin by pouring with small splashes, incorporating the oil completely before adding more. The heat of the oil will cook the yolks as you go, and you should end up with a hollandaise-like sauce when all the oil has been blended. Return the bowl to the heat for 30 seconds, whisking constantly to insure that the sauce is fully incorporated. Set the sauce down over a bowl of ice and whisk to cool quickly. Refrigerate the sauce, covered, until well chilled.\nPick over crabmeat to remove any shell pieces. Add the herbs and gently toss, taking care not to break up the crab. Add two or three heaping tablespoons of the chilled sauce to the crab and gently combine. Add enough of the fresh breadcrumbs to bind the crab mixture. Check to see that the mixture is moist (the breadcrumbs will absorb moisture as the crab mixture sits) and add more sauce or breadcrumbs as needed and taste for seasoning. Spread Japanese breadcrumbs on a work surface and place ring mold on top. Pat the crab into the mold and top with more Japanese breadcrumbs. Tap down to secure crumbs. Remove crab cakes from the mold and set aside. Repeat until all crab is used.\nHeat some of the vegetable oil in a large saute pan over medium heat. Sauteing in batches, brown the crab cakes on both sides, about 2 minutes per side. Reserve on an ovenproof platter. Place platter in a pre-heated 350-degree oven until heated through, about 5 minutes, and serve.\n", + "cuisine_type": "American, Asian" + }, + { + "recipe": "Lemon-Ginger Ice in Lemon Cups\n8 medium to large lemons\n1 1/2 cups sugar\n2 cups water\n2-inch piece fresh ginger, peeled and sliced\nCrushed ice\n1 lemon, zest finely grated\nFresh mint leaves, for garnish\nInstructions:\nTo make the lemon cups: Trim a very thin slice off of the lemon bottoms so they'll sit sturdy when standing up. Cut off the top 1/3 of the lemon and reserve to cap the cups. Carefully hollow out each lemon with a teaspoon, turning and digging into the pith so the entire inside of the fruit comes out, take care to leave the lemon shell in tact. Chop and mash the lemon pulp and strain into a blender. (You should have about 1 cup of fresh lemon juice, reserve it for the filling.) Freeze the lemon cups in egg cartons, with their lids, at least 1 hour or up to overnight. The frozen shell will prevent the lemon ice from melting too quickly when you serve it.\nTo make the ginger syrup: Combine the sugar, water, and ginger in a pot over medium heat. Gently simmer and stir for 2 minutes until the sugar is dissolved and the ginger fragrant ¿ do not allow the syrup to boil or get dark. Remove from heat, cover, and steep until cool.\nFill a blender with crushed ice, pour in the reserved cup of fresh lemon juice, add the ginger syrup (remove the big pieces of ginger), and process until slushy. Add the lemon zest and blend again. Freeze for 1 hour to firm it up a bit. Scoop the lemon ginger ice into the prepared lemon cups, garnish with mint leaves, top with the lemon cap, and serve. Serve in egg cups for a great presentation.\n", + "cuisine_type": "American, Asian" + }, + { + "recipe": "Ouzo Lemon Spritzer\n2 ounces ouzo\n4 fresh mint leaves\nJuice of 1 lemon\nSoda water\nOrange slices, for garnish\nInstructions:\nPlace the ouzo, mint and lemon juice in a cocktail shaker with ice and shake vigorously. Strain over ice and top with soda water. Garnish with an orange slice and serve.\n", + "cuisine_type": "Greek" + }, + { + "recipe": "French Toast Buns\n1/4 cup milk\n2 eggs \n2 potato buns\n2 tablespoons butter \nInstructions:\nIn a shallow bowl, whisk together the milk and eggs until well combined. Dunk both sides of the buns in the egg mixture until completely saturated, about 20 seconds on each side.\nIn a medium saucepan set over medium heat, melt the butter and place the buns on top. Using a spatula, lightly press down on the buns so they make contact with the hot butter. Cook until golden, about 5 minutes on each side.\n", + "cuisine_type": "FrenchText: Chicken Tik" + }, + { + "recipe": "Pan-Seared Sole with a White Wine Mustard Sauce and Zucchini Fritters and Rice Almandine with Cranberries\n3 sole fillets\nSalt and pepper\nOlive oil, for sauteing \nWhite Wine Mustard Sauce, recipe follows\nGreen olives, chopped\nZucchini Fritters, recipe follows\nRice Almandine, recipe follows\n1 cup white wine\n1 cup yellow mustard\n1 cup heavy cream\n3 zucchini\nSalt \n1 egg, beaten \n1/2 cup Italian bread crumbs \n1 clove garlic, minced \nVegetable oil, for sauteing \n1 cup long grain rice\n1/8 cup dried cranberries\n1/4 cup slivered almonds \n1 tablespoon butter\nInstructions:\nRemove skin the sole fillets with a knife, leaving only the white flesh of the fish. Season each fillet on both sides with salt and pepper. In a large saute pan, heat just enough olive oil to cover the bottom of the pan, over high heat. Place the sole fillets in the pan and sear both sides until they are slightly brown and cooked through. Top each fillet with the white wine mustard sauce and diced green olives. Plate with Zucchini Fritters and Rice Almandine.\nIn a medium sized saute pan, reduce the wine by 1/2 over medium-high heat. Add the mustard and the cream and stir thoroughly until the flavors have combined.\nThoroughly clean the skin of the zucchini. With a standing grater, shred the zucchini and place in colander to drain the water. Add salt, to taste. In a medium sized bowl, combine the egg, breadcrumbs, and garlic. Add the zucchini to the bowl and toss until it is covered with the breadcrumb mixture. Form the mixture into small patties. In a large saute pan, heat vegetable oil over medium-high heat, and add the patties to the pan. Cook the fritters until both sides are browned and crispy.\nIn a small pot, bring 2 cups of water to a rolling boil. Add the rice to the pot and reduce the heat to low. Cover the pot and allow the rice to simmer until all of the water is absorbed. In a small pan, saute the cranberries and almonds in butter over medium heat. Add the cranberries and the almonds to the rice before serving.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Grilled Oysters with Mango Pico de Gallo and Red Chili Horseradish\n1 ripe mango, peeled, pitted, and cut into very small dice\n1/2 red onion, peeled and cut into very small dice\n1 small jalapeno, cut into very small dice\n1 lime, juiced\n2 tablespoons extra-virgin olive oil\n2 teaspoons honey\n2 tablespoons chopped fresh recao or cilantro leaves\nSalt and freshly ground pepper\n1/2 cup prepared horseradish, drained\n1 1/2 tablespoons ancho chili powder\nSalt\n20 oysters, scrubbed well\nInstructions:\nMake the Mango Pico de Gallo: Mix together the mango, onion, jalapeno, lime juice, oil, honey, and recao or cilantro in a medium bowl. Season with salt and pepper, to taste, and stir to combine. Let sit at room temperature for 30 minutes before using.\nMix together the horseradish and ancho chili powder in a small bowl. Season with salt, to taste.\nHeat grill to high. Dip oysters in water, as this will help them steam open on the grill. Place oysters on the grill, close the cover, and grill until all have opened, about 3 to 4 minutes. Discard any that do not open. Place a tablespoon of the Mango Pico de Gallo on top of each oyster and top that with a scant teaspoon of the Red Chili Horseradish.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Mixed Pudding Parfaits with Banana Chips and Chocolate Curls\n1/2 cup hazelnuts\n4 cups pudding, any combination of tapioca, vanilla, or chocolate\n1/2 cup banana chips\n1 chocolate bar\nInstructions:\nPreheat oven 350 degrees F.\nPlace hazelnuts on a baking sheet and bake for 12 to 15 minutes. Place toasted hazelnuts in a dish towel. Fold over and rub towel over nuts to remove skins.\nSpoon pudding into tall parfait glasses, alternating flavors and colors. Top with banana chips and toasted hazelnuts. Using a vegetable peeler, peel chocolate from the bar, making chocolate curls. Sprinkle curls over parfaits and serve.\n", + "cuisine_type": "American" + }, + { + "recipe": "Grandma's Kitchen Sink Soup\n2 tablespoons extra-virgin olive oil, plus more for drizzling\n1 small onion, diced (about 1 cup)\n1 medium carrot, sliced (about 1/2 cup)\n1 medium celery stalk, sliced (about 3/4 cup)\nKosher salt and freshly ground black pepper\n5 cups water, low-sodium chicken broth or a combination of both\n1 piece of Parmesan cheese rind (optional)\n1 ear corn, kernels removed, cob reserved for flavoring soup (optional)\n1 small zucchini, shredded on large holes of box grater (about 1 1/2 cups)\n1 cup sliced green beans (bite-sized pieces)\n1 cup cold cooked rice, pasta, or grain\n2 cups thinly sliced romaine lettuce or spinach\n2 tablespoons chopped parsley\nGrated Parmesan and/or fresh lemon juice for serving\nInstructions:\nHeat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until the vegetables are soft and the onions are translucent, about 8 minutes.\nAdd the water and/or broth, the Parmesan rind and the corn cob (if using). Bring to a boil, then reduce heat and simmer uncovered until the carrots are just tender, about 10 minutes.\nAdd the corn kernels, zucchini and green beans and cook until all the vegetables are tender and the flavors have developed, about 10 minutes more. Discard the cheese rind and corn cob. Add the rice and cook for another 2 minutes, then stir in the greens. Once they begin to wilt, turn off the heat. Check for seasoning and, if necessary, add more salt and pepper. Ladle the soup into bowls and top with Parmesan and/or a squeeze of lemon juice.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Pumpkin-Ricotta Pancakes with Spicy Apple-Cider Caramel Sauce\n1 cup heavy cream\n1/2 cup apple juice \n4 cloves \n2 cinnamon sticks \n2 star anise\nOne 1-inch piece fresh ginger, peeled and chopped \n1/8 teaspoon ground nutmeg \n1 1/2 cups granulated sugar \n1 tablespoon apple cider vinegar \n1 tablespoon apple schnapps \n1 1/2 cups all-purpose flour\n2 tablespoons dark brown sugar \n1 tablespoon granulated sugar \n1 1/2 teaspoons baking powder \n1 1/2 teaspoons baking soda \n1 teaspoon ground cinnamon \n1/4 teaspoon freshly grated nutmeg \n1/8 teaspoon ground cloves \n1/8 teaspoon ground ginger \n2 large eggs \n1 1/2 cups buttermilk \n3/4 cup ricotta, drained for 1 hour in a strainer set over a bowl \n1/2 cup pumpkin puree \n2 tablespoons butter, melted and cooled, plus melted butter or nonstick spray for the griddle\n3/4 cup creme fraiche, for serving\nInstructions:\nFor the caramel sauce: Combine the cream, apple juice, cloves, cinnamon, star anise, ginger and nutmeg in a medium saucepan, and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Set aside and keep warm while you make the caramel.\nCombine the sugar, 1/2 cup water, and the cider vinegar in a medium saucepan over high heat, and cook without stirring until it reaches a deep amber color, about 8 minutes. Slowly strain in the warm cream, whisking constantly; continue whisking until smooth. (Be careful! The caramel will bubble up as you add the cream.) Whisk in the apple schnapps and cook for 30 seconds longer. Transfer to a bowl and keep warm. (The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.)\nFor the pancakes: Preheat the oven to 250 degrees F. Place a baking sheet with a rack in the oven to heat.\nWhisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger in a large bowl.\nIn a medium bowl, whisk together the eggs, buttermilk, ricotta, pumpkin and 2 tablespoons melted butter. Add the wet ingredients to the dry ingredients, and whisk until just combined; do not overmix. Let the batter sit at room temperature for at least 15 minutes and up to 1 hour.\nHeat a large nonstick pan or griddle over medium-low heat. Brush with melted butter or spray with nonstick spray. Drop a scant 1/4 cup of the batter onto the pan; cook until small bubbles form on the surface and at the edges and the bottom is lightly golden brown, about 3 minutes. (Adjust the heat if the bottom browns too quickly.) Flip, and continue cooking until golden brown on the reverse side, another 2 or 3 minutes. Remove to the rack in oven to keep warm. Repeat with remaining batter.\nServe the pancakes with a drizzle of caramel sauce and a dollop of creme fraiche.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "The Crantini\n2 ounces vodka\n3 ounces cranberry juice\nInstructions:\nCombine ingredients in a shaker with ice and mix vigorously. Stop when the shaker is too cold to hold. Strain into a chilled martini glass and garnish with a lemon twist.\n", + "cuisine_type": "American" + }, + { + "recipe": "Pepperoni Pizza Rolls with Hot Honey\n5 tablespoons salted butter\n2 cloves garlic, minced\n1 pound pizza dough\n1 cup shredded mozzarella cheese, plus more for sprinkling\nPepperoni slices, for topping\nVegetable oil, for the skillet\nHot honey, for drizzling\nInstructions:\nPreheat the oven to 400˚ F. Melt the butter with the garlic in a saucepan.\nOn a work surface, roll out the pizza dough into an 8-by-18-inch rectangle. Brush with one-third of the garlic butter and top with 1 cup mozzarella. Arrange pepperoni slices along one long side of the dough, then continue adding pepperoni to cover half of the dough. Tightly roll up the dough into a log, starting with the pepperoni side, then slice into 16 rounds. \nArrange the rounds, cut-side up, in an oiled 8-inch cast-iron skillet and brush with the remaining garlic butter. Bake until golden, 20 to 25 minutes. Sprinkle with more mozzarella and continue baking until browned, about 10 minutes. Drizzle with hot honey before serving. \n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Pacific Halibut with Caramelized Fennel, Black Olives, Orange Zest, and Dill\n1 large fennel bulb, sliced\n2 cups sambuca or anisette\n1 lemon, juiced\nPinch red pepper flakes\nSalt\n1/8 teaspoon orange zest\n1/2 cup chopped kalamata olives\n1/2 tablespoon fresh chopped dill\n1 teaspoon butter\n4 (6-ounce) halibut fillets or any white fish\nFreshly ground black pepper\nExtra-virgin olive oil\nInstructions:\nIn a saute pan add the sliced fennel and the sambuca. Cook's Note: Pour the liqueur into the pan when the fire is off, as it is very flammable. Put the pan over low heat, and let the sambuca ignite. Allow the alcohol to evaporate and cook at medium heat until the liqueur begins to caramelize. At this point it will start to bubble. Add the lemon juice, red pepper flakes, salt, to taste, the orange zest, the olives, and dill. Cook for a couple of minutes, and then stir in a teaspoon of butter to give the sauce a little creaminess. Set aside. \nScore the fish fillets, cut them in half and season with salt and pepper, to taste. Coat a saute pan, over medium heat, with extra-virgin olive oil and add the fillets, skin side down. Allow to cook for 3 to 5 minutes. \nRemove from the heat. \nTo serve: Put some of the fennel sauce in the center of each serving dish and top with 2 pieces of the fish.\n", + "cuisine_type": "American, Mediterranean" + }, + { + "recipe": "English Peas Cheese Tartlets\n1/2 cup heavy cream\n3 cloves garlic, finely chopped\n3 shallots, finely chopped\n8 ounce package frozen peas, thawed\n1/2 cup grated Parmesan, divided\n1/8 teaspoon ground nutmeg\nSalt and freshly ground black pepper\n16 (2-inch) short-dough tartlet (butter based shells used to make hors d'oeuvres, available in gourmet stores)\nInstructions:\nCombine cream, garlic, and shallot in a saucepan over low heat and reduce by about 1/3.\nPreheat oven to 300 degrees F.\nAdd peas, half of the Parmesan, nutmeg, and salt and pepper to cream mixture, and continue to reduce to medium thickness, then let cool. Place a spoonful of the peas mixture into each tartlet shell. Sprinkle reserved Parmesan on top of each. Brown in oven, and serve hot.\n", + "cuisine_type": "British, French" + }, + { + "recipe": "Tuiles\n7 tablespoons (100 grams) unsalted butter, softened\n3/4 cup plus 2 tablespoons (100 grams) confectioners' sugar\n2/3 cup (97 grams) all-purpose flour\n3 large egg whites\nInstructions:\nIn an electric mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Add the confectioners' sugar and flour and mix until combined. Add the egg whites one at a time, beating after each addition just until well blended, about 1 minute in all. Refrigerate the batter for 30 minutes.\nPreheat the oven to 350 degrees F. Have a rolling pin at hand. Spray a baking sheet with nonstick cooking spray or line it with parchment paper.\nSpoon 2 teaspoons of the batter onto the baking sheet and with a small, offset metal spatula, spread it evenly into a 3-inch circle. Repeat to form more tuiles, baking only 6 to 8 at a time. Refrigerate the remaining batter while you bake the tuiles.\nBake the tuiles for 4 to 6 minutes, until lightly browned around the edges. Remove from the oven and immediately shape the tuiles, lifting up each one with a metal spatula and draping it over the rolling pin so it curves, just until set. Repeat with the remaining batter. Store the tuiles in a cool dry place in an airtight container for up to 1 week.\n", + "cuisine_type": "French" + }, + { + "recipe": "Chicken and Date Pastilla\nCooking spray\n1 tablespoon olive oil\n1 cup onion, thinly sliced\n2 teaspoons grated fresh ginger\n1 teaspoon ground cumin\n1 teaspoon ground coriander\n1/4 teaspoon ground cinnamon\n1/2 teaspoon salt\n1/4 teaspoon freshly ground black pepper\n2 cups diced cooked chicken, about 2 breast halves\n1/2 cup sliced pimento-stuffed olives\n1/2 cup chopped dates\n4 eggs, lightly beaten\n1/2 cup reduced-sodium chicken broth\n8 sheets phyllo dough\n1/4 cup sliced or slivered almonds\nConfectioners' sugar\nInstructions:\nPreheat oven to 425 degrees F.\nCoat a 9-inch pie plate with cooking spray.\nHeat oil in a large skillet over medium-high heat. Add onion and ginger and cook 3 minutes, or until soft. Add cumin, coriander, cinnamon, salt, and black pepper and cook 1 minute, until spices are fragrant. Add chicken, olives and dates and cook 1 minute to heat through. Remove from heat.\nIn a medium bowl, whisk together eggs and broth. Add to chicken mixture.\nArrange 1 sheet of phyllo in the bottom of pie plate, allowing dough to hang over the edges. Spray with cooking spray and then top with another sheet of phyllo dough. Top with 1/3 of chicken mixture. Fold overhanging dough over chicken filling. Continue layering, using all sheets, 2 at a time, ending with phyllo dough, fold top sheets over, to cover the filling so nothing is hanging over the sides. Spray the surface with cooking spray and top with almonds. Bake 15 minutes, until golden brown. Sift confectioners' sugar over top just before serving.\nNote: Keep phyllo sheets moist in between use so they do not dry out. Cover them with a damp towel or cloth.\n", + "cuisine_type": "American, Middle Eastern" + }, + { + "recipe": "Brunswick Stew\nOne 4-pound Chicken \n3 pounds pork loin\n1 tablespoon salt \n5 ounces Worcestershire sauce \n4 ounces wine vinegar\n4 ounces rice vinegar\n2 large cans whole tomatoes\n1 small red pepper, seeded\n4 large Vidalia onion\n16 ears white corn, shucked, boiled, kernels removed\nTwo 10-ounce packages frozen lima beans\nTwo 10-ounce packages frozen okra\nTwo 10-ounce packages frozen black eyed peas\n6 medium garlic cloves minced\n8 chicken broth bouillon cubes\n1 tablespoon hot pepper sauce\n1 tablespoon prepared mustard\n32 ounces ketchup\n10 ounces steak sauce\n3 large lemons, juiced \n1 dash extra hot pepper sauce\nInstructions:\nIn a large pot or Dutch oven, over very low heat, cook chicken and pork over very low heat in seasoned water (salt, Worcestershire sauce, wine vinegar, rice vinegar and 1 quart water), covered, overnight. Next day pick meat from bone and pulse in food processor to small pieces. Then add back to the stock. To food processor pulse into small pieces tomatoes, red pepper, onions, corn, lima beans, okra and black eyed peas, and add them along with garlic cloves and bouillon cubes to stock. Then add hot pepper sauce, mustard, ketchup, steak sauce, lemon juice. Cook slowly on top of the stove, covered, stirring every 30 minutes or so for 8 hours. Stir in the extra hot pepper sauce. Then refrigerate for 24 hours and re-heat before serving.\n", + "cuisine_type": "Southern" + }, + { + "recipe": "Tuna Provencale\n5 tablespoons extra-virgin olive oil\n1 teaspoon ground cumin, plus additional\n1 teaspoon fennel seeds, plus additional\n1 clove garlic, peeled and chopped\n2 sprigs thyme, leaves only\n1 lime, zest finely grated\nFreshly ground black pepper\n2 (1-pound) tuna steaks\n2 Texas onions (spring onions), peeled, trimmed, and each cut into 8 wedges\n1 bulb fennel, trimmed and cut into 1/4-inch thick slices\n2 small zucchini, trimmed and cut into 1/4-inch-thick slices\n2 orange baby bell peppers, cored, seeded, deveined, and cut into 1/4-inch thick slices\nSalt\n12 fava beans, peeled\n8 cherry tomatoes, halved\n1 seedless orange, peeled and cut in segments\n1 lemon, zest finely grated, flesh peeled, and cut in segments\n4 sprigs basil, leaves only, washed\n2 tablespoons Nicoise olives, pitted\n1 tablespoon pistachios\nVegetable oil\nFleur de sel\nInstructions:\nCombine 2 tablespoons olive oil, cumin, fennel seeds, garlic, thyme leaves, and lime zest; season, to taste, with pepper. Rub the marinade all over the tuna steaks. Cover and marinate in the refrigerator.\nHeat 2 tablespoons olive oil in a large skillet over medium heat. Add the onions, fennel, a pinch of cumin, and a pinch of fennel seeds and cook, stirring, for 5 minutes (don't let the vegetables brown). Add the zucchini and bell peppers, season to taste with salt and pepper, and continue to cook for 5 minutes.\nSeparately, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add the fava beans and cook, stirring, for 1 minute. Add the cherry tomatoes, orange segments, lemon zest and segments, half of the basil leaves, olives, and pistachios.\nWhile the vegetables are cooking, heat a grill pan over high heat. Brush the pan with vegetable oil and grill the tuna steaks for 4 minutes on each side for medium rare. Let rest for 5 minutes before cutting each steak into 4 slices.\nDivide the vegetables among 4 warm dinner plates. For each plate, top with the remaining basil leaves and put 2 slices of tuna on top of the vegetables. Season the tuna with fleur de sel and spoon the citrus-fava mixture around the plate. Serve immediately.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Banana Chocolate Crumbles\nNonstick cooking spray\n4 large bananas, sliced\n1/4 cup brown sugar\n1/3 cup semi-sweet chocolate chips\n4 tablespoons unsalted butter, softened, divided\n1 1/2 cups baking mix\n2 tablespoons sugar\n1/4 cup cocoa powder\n1/4 cup milk, divided\n3/4 cup heavy cream\n2 tablespoons powdered sugar\nInstructions:\nPreheat the oven to 400 degrees. Spray an 8 by 8-inch pan with nonstick spray.\nStir together the banana slices, brown sugar, chocolate chips, and 2 tablespoons butter in a bowl. Spread evenly into the prepared pan.\nCombine the baking mix, sugar, cocoa powder, remaining 2 tablespoons butter, and 2 tablespoons milk in another bowl. Using your fingers or a fork, combine until you get a moist crumble. Spread the topping evenly over the banana mixture. Bake until golden brown, 15 to 20 minutes. Let cool.\nWhen you are ready to serve, whip the cream with the powdered sugar. Serve the crumble topped with the whipped cream.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Toffee Chocolate Chip Cookies\nCrisco® Original No-Stick Cooking Spray\n1 cup firmly packed light brown sugar\n3/4 cup Crisco® Butter Flavor All-Vegetable Shortening\nor 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening\n1 large egg, lightly beaten\n2 tbsps. milk\n1 tsp. salt\n3/4 tsp. baking soda\n1 tsp. vanilla extract\n1 3/4 cups Pillsbury BEST® All Purpose Flour\n3/4 cup coarsely chopped pecans\n1/2 cup semi-sweet chocolate chips\n1 (8 oz.) pkg. toffee baking bits\nInstructions:\nHEAT oven to 350°F. Spray baking sheets with no-stick cooking spray.\nCOMBINE brown sugar, shortening, egg, milk, salt, baking soda and vanilla; beat at medium speed until well blended.\nADD flour gradually at low speed. Beat until well blended. Stir in nuts, chocolate chips and toffee baking bits.\nDROP by level measuring tablespoonfuls 2 inches apart onto prepared baking sheets.\nBAKE 10 to 12 minutes or until light golden brown. Cool 2 minutes on baking sheets; transfer to cooling rack to cool completely.\n", + "cuisine_type": "American" + }, + { + "recipe": "Crispy-Cakey Chocolate Chip Cookies\n2 1/4 cups all-purpose flour\n1 1/4 teaspoons salt\n3/4 teaspoon baking soda\n2 sticks unsalted butter, softened\n3/4 cup packed light brown sugar\n3/4 cup granulated sugar\n2 large eggs, at room temperature\n2 teaspoons vanilla extract\n2 cups semisweet chocolate chips\nInstructions:\nWhisk the flour, salt and baking soda in a large bowl. \nBeat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium speed until light and fluffy, about 5 minutes (use the paddle attachment for a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight. \nPreheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. Drop scant tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown around the edges but still light in the center, about 8 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely. \n", + "cuisine_type": "American" + }, + { + "recipe": "Lime Souffle\nButter flavored cooking spray\nGranulated sugar\n1/3 cup lime curd (recommended: Dickenson's)\n1 container (99g) fat-free vanilla pudding (recommended: Kraft Handi-Snacks)\n4 egg whites\nPowdered sugar\n2 thinly cut lime slices, halved, coated in granulated sugar\nInstructions:\nPreheat oven to 400 degrees F. Spray 4 (6-ounce) ramekins with butter flavored cooking spray. Lightly coat inside of ramekins with sugar; set aside.\nIn a small bowl, stir together lime curd and vanilla pudding. Set aside.\nPlace egg whites in a medium bowl. Use an electric mixer to beat egg whites to stiff, but not dry, peaks.\nStir 1/4 of egg whites into bowl with lime mixture. Spoon mixture over bowl with egg whites and gently fold together until just combined.\nDivide among ramekins. Place on baking sheet and bake in preheated oven for 20 minutes or until risen and golden brown.\nServe immediately garnished with a dusting of powdered sugar and half of a sugared lime slice.\n", + "cuisine_type": "French, British" + }, + { + "recipe": "Cran-applesauce Sundaes\n1 1/2 cups all natural apple sauce\n1/2 cup good quality whole berry cranberry sauce (recommended: Ocean Spray)\n2 pinches ground cinnamon\n2 teaspoons orange zest\n2 pints French vanilla ice cream\nWhipped cream\n1/4 cup chopped toasted pecans\nInstructions:\nFor dessert, warm the apple and cranberry sauces in microwave or in a small pot over low heat and season with cinnamon and orange zest. Place a little cranapple sauce in the bottom of a sundae dish, top with 2 scoops ice cream, more sauce and whipped cream, garnish with chopped pecans.\n", + "cuisine_type": "American" + }, + { + "recipe": "Torta Caprese\n6 ounces semisweet chocolate\n1 1/2 sticks unsalted butter\n2/3 cup sugar, divided\n8 large eggs, separated\n1 1/3 cups walnut pieces, about 5 1/2 ounces\n1/3 cup all-purpose flour\nConfectioners' sugar for finishing\nInstructions:\nPreheat oven to 350 degrees, setting rack at middle level. Butter a 10-inch round cake pan, 2 inches deep, and cut a piece of parchment or waxed paper to fit the bottom.\nCut the chocolate finely and place in a small bowl over hot water to melt, stirring occasionally. Remove the bowl from the pan and cool slightly.\nIn a large mixer, beat the butter with half the sugar until soft and light. Beat in the chocolate, then the yolks, one at a time, scraping bowl and beaters often. Continue beating until the mixture is smooth and light. Place the walnuts in the bowl of a food processor and grind them finely, pulsing the machine on and off at one second intervals. Be careful that the walnuts do not become pasty. Stir the walnuts into the batter.\nIn a clean dry bowl, beat the egg whites until they hold a very soft peak and beat in the remaining sugar in a slow stream. Beat the whites until they hold a soft glossy peak. Stir 1/4 of the whites\ninto the batter, then fold in the rest with a rubber spatula, so that no streaks remain.\nPour the batter into the prepared pan and smooth the top. Bake the Torta Caprese about 40 minutes, until the center is firm when pressed with a fingertip.\nCool the cake in the pan for 10 minutes. The cake may sink slightly, though this does not affect its texture. Trim off any loose crust and invert the cake on a rack, remove the pan and allow to cool completely. Dust cake with confectioners' sugar and slide onto a platter.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Bacon Cheeseburger Salad\n3 sesame seed buns, cut into 1-inch cubes\n1/4 cup (1/2 stick) salted butter, melted\n1 1/2 pounds ground chuck steak\n1 tablespoon Worcestershire sauce\nKosher salt and freshly ground black pepper\n3 slices yellow American cheese, cut into quarters\n3 hearts romaine lettuce\n1/2 cup dill pickle slices plus 1/4 cup pickle juice from the jar\n1 pound cherry tomatoes, halved\n1/2 small red onion, thinly sliced into rings\n6 slices cooked bacon, halved widthways\nThousand Island dressing, for serving\nInstructions:\nPreheat the oven to 350 degrees F.\nToss the cubed buns in a medium bowl with the melted butter, then place on a rimmed baking sheet. Bake until toasted, about 10 minutes.\nPreheat a grill on medium heat.\nStir together the beef, Worcestershire sauce, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl until combined. Make into 12 patties.\nPlace the patties on the grill, in batches if necessary, and cook until browned on the first side, about 2 minutes. Flip and top each with a quarter slice of cheese, then cook for 2 minutes more.\nMeanwhile, roughly chop the lettuce. Place in a large bowl along with most of the pickles, most of the tomatoes and most of the red onion, reserving the leftovers for garnish. Drizzle with the pickle juice and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper; toss to coat.\nJust before serving, top the salad with the burger patties, croutons and bacon, plus the remaining pickles, tomatoes and red onion. Drizzle with Thousand Island dressing.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Macaroni and Cheese Carbonara\nUnsalted butter, for the baking dish\n1 tablespoon olive oil\n1 1-inch-thick slice pancetta, cut into small dice\n4 cloves garlic, finely chopped\n3 tablespoons all-purpose flour\n5 cups whole milk, or more if needed, hot\n4 large egg yolks, lightly whisked\n2 teaspoons finely chopped fresh thyme leaves\n1/2 teaspoon cayenne pepper\n2 cups (8 ounces) grated asiago cheese, plus more for the top\n1 1/2 cups (6 ounces) grated Irish white cheddar cheese, plus more for the top\n1 1/2 cups (6 ounces) grated American cheddar cheese, plus more for the top\n1 cup (4 ounces) grated aged fontina cheese, plus more for the top\n1/2 cup freshly grated parmesan cheese, plus more for the top\nKosher salt and freshly ground black pepper\n1 pound elbow macaroni, cooked just under al dente\n1/2 cup coarsely chopped fresh flat-leaf parsley leaves\nInstructions:\nPreheat the oven to 375 degrees F. Butter the bottom and sides of a 10-by-10-by-2-inch baking dish and set it aside.\nHeat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels.\nAdd the garlic to the fat in the pan and cook until lightly golden brown, 1 minute. Whisk in the flour and cook for 1 to 2 minutes. Whisk in the hot milk, raise the heat to high and cook, whisking constantly, until thickened, 3 to about 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne and all the different cheeses until completely melted. Season with salt and pepper. If the mixture appears too thick, add additional warm milk, 1/4 cup at a time.\nPut the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley, and stir until combined. Transfer to the prepared baking dish.\nCombine an additional 1/4 cup each asiago, cheddars, fontina and parmesan in a bowl and sprinkle evenly over the top. Bake until the dish is heated through and the top is a light golden brown, 12 to 15 minutes. Remove from the oven and let rest for 10 minutes before serving.\n;\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Baby Spinach, Avocado, and Pumpkin Seed Salad\n10 cups baby spinach leaves, washed and ready to use\n1/2 cup green pumpkin seeds\n2 (small to medium-sized) avocados\n2 tablespoons olive oil\n1 lime, zested and juiced\n1/2 teaspoon salt\nInstructions:\nPut the spinach leaves and pumpkin seeds into a large salad bowl.\nHalve the avocados and then remove the stones. Spoon out the flesh over the salad leaves and pumpkin seeds.\nMix the olive oil, lime juice and zest in a small bowl. Add the salt and whisk to emulsify.\nPour the dressing over the salad, and then gently toss everything together using your hands. Take care not to mush the avocado pieces.\n", + "cuisine_type": "American, Mediterranean" + }, + { + "recipe": "Lemon Brulee Tart\n2 1/2 cups all-purpose flour, plus more for dusting\n1/2 cup granulated sugar, plus more for topping\nZest of 1 lemon\nPinch salt\n1 vanilla bean, seeded\n2 sticks (1/2 pound) unsalted butter, cut into 1/2-inch pieces and chilled\n3 large organic egg yolks, plus 1 white\n1 shot rum or grappa\n1 cup whipping cream\n1 cup granulated sugar 5 large egg yolks\n2 large eggs\nZest and juice of 2 organic lemons\n2 tablespoons powdered sugar, for garnish\nInstructions:\nFor the dough: Add the flour, sugar, lemon zest and salt to a stand mixer fitted with a dough hook. Mix together for 30 seconds. Add the vanilla seeds and mix to combine. Add the butter and mix on medium speed (no higher than speed 4), until the mixture looks like coarse crumbs.\nIn a small bowl, beat together the egg yolks and the rum. Add to the mixer, as the machine keeps running on medium speed; the dough will start to form. As soon as it starts to leave the sides of the bowl, turn off the machine. By hand, on a flat surface, work the dough into the shape of a disk and refrigerate for about 1 hour. \nPreheat the oven to 375 degrees F. Butter an 11-inch tart pan very well. \nOn a floured surface, roll the dough to about 1/4-inch thick and gently lay it into the tart pan. Press the dough lightly into the round edges, then, using your fingers, press on the edges of the pan, cutting off the excess. With a fork, poke the dough several times, all the way through to the pan. Brush the dough with a thin layer of egg white. Bake, with a sheet tray on the rack below it, until the edges of the dough look golden and crisp, 25 to 30 minutes. \nFor the filling: Whisk together the cream, sugar, yolks and eggs in a large bowl. Whisk in lemon juice and zest. Let rest while the tart shell bakes. \nRemove the crust from oven, place on a sheet tray and pour the filling into the warm shell. Tap gently on the counter to release any excess air bubbles. \nLower the oven temperature to 300 degrees F. \nBake the tart in the oven for 40 minutes. The custard will appear firm with just a slight jiggle in the center of the tart. Remove from the oven and let cool for about 30 minutes. \nTo serve, remove the tart from the pan, sprinkle evenly with granulated sugar and use a torch to caramelize it. Repeat the final step twice to ensure a real crunch! Garnish with the powdered sugar.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Autumn Layered Salad with Butternut Squash and Quinoa\n1/2 cup pecan halves\n1/3 cup plus 3 tablespoons apple cider vinegar\n1 1/2 teaspoons Dijon mustard\n1 teaspoon honey\nKosher salt and freshly ground black pepper\n1/3 cup extra-virgin olive oil\n1 pound peeled butternut squash chunks (about 3 cups)\n1/2 cup red quinoa, rinsed well\n1 bunch collard greens, stems removed and leaves cut into thin ribbons (about 8 cups) \n4 ounces fresh goat cheese, crumbled\n1/2 cup fresh parsley leaves, roughly chopped\n6 pickled sweet piquante peppers, such as Peppadews, finely chopped\n1 large crisp apple, chopped\n1/3 pound deli-sliced baked honey ham, cut into bite-size pieces\n2 cups sweet potato chips, slightly crushed\nInstructions:\nPreheat the oven to 350 degrees F. Spread the pecans out on a rimmed baking sheet, and roast until golden, 8 to 10 minutes. Let cool, and roughly chop. Turn the oven up to 425 degrees F.\nTransfer the pecans to a medium bowl. Add 1/3 cup of the vinegar, the mustard, honey, 1/2 teaspoon salt and a few grinds of black pepper, and whisk to combine. Slowly drizzle in the oil, whisking constantly, until blended into a vinaigrette.\nSpread the squash out on a rimmed baking sheet, drizzle with 2 tablespoons of the pecan vinaigrette, sprinkle with a large pinch of salt and toss to combine. Roast until the squash is fork-tender and browned in spots, 30 to 40 minutes. Let cool. (The squash can be made and refrigerated up to 2 days ahead.)\nMeanwhile, combine the quinoa and 1 cup water in a small saucepan. Bring to a simmer, cover, adjust the heat to medium-low and cook until all the water is absorbed and the quinoa is tender, 15 to 20 minutes. Let cool in the pan. (The quinoa can be made and refrigerated up to 2 days ahead.)\nPut the collards in a medium bowl, and add the remaining 3 tablespoons vinegar and 1/4 teaspoon salt. Rub the vinegar and salt into the collards, and let sit until the greens are tender, about 30 minutes, tossing and massaging again about halfway through.\nCombine the goat cheese, parsley and piquante peppers in a small bowl.\nUsing a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a first layer with the quinoa, then add the following in separate layers: half the collard greens, the roasted squash, the goat cheese mixture, the apples, the ham, and the remaining collard greens. Top with the sweet potato chips. (The salad, except for the chips, can be put together, covered and refrigerated up to 2 hours ahead; top with the chips right before serving.)\nIf making 1 salad, just before serving, transfer it to a large bowl, toss with the remaining pecan vinaigrette and season with salt and pepper. If making 4 salads, add vinaigrette to each jar, season with salt and pepper, cover with the lid and shake to coat.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Soft-Shell Chili Crabs with Mango Noodle Salad\n4 fresh or frozen soft-shell crabs\n2 tablespoons peeled and grated fresh ginger\n1 tablespoon peanut oil\n1 tablespoon Shaohsing rice wine\n1 teaspoon Chinese five-spice powder\n1/4 teaspoon cayenne powder\nPeanut oil, for frying\n2 heaping tablespoons plus 1 cup sweet potato starch\n2 eggs, beaten\n2 large pinches sea salt\n2 large pinches crushed dried chile flakes\nMango Noodle Salad, recipe follows\n1 tablespoon finely sliced chives, for garnish\n2 Fresno chiles, seeded and sliced, for garnish\n4 ounces mung bean noodles or rice noodles, rehydrated\n6 ounces baby spinach or arugula\n1 Fresno chile, seeds removed and finely sliced\n1 mango, peeled, stone removed and diced\n1/4 cup rice wine vinegar\n3 tablespoons sweet chili sauce\n1 tablespoon fish sauce\n1 tablespoon lime juice\n1 tablespoon peanut oil\nInstructions:\nPrepare the crab by cutting away the face (this can taste bitter), slicing just behind the eyes. Next, lift the flap on the underside of the crab and cut this off. Loosen the top \\shell\\ of the body and remove the gills. Rinse the crabs well. \nFor the marinade: Mix together the ginger, peanut oil, rice wine, five-spice powder and cayenne in a bowl. Add the crabs, cover with plastic wrap and marinate for 30 minutes. \nFill a wok halfway with peanut oil. Place over medium-high heat and heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface. \nIn a shallow bowl, stir together 2 heaping tablespoons sweet potato starch with the beaten eggs (the batter can have some lumps). Remove the crabs from the marinade. Dip the crabs in the batter and then dredge again in the remaining sweet potato starch. Carefully lower the crabs into the hot oil using a slotted spoon. Deep-fry until golden brown, 3 to 4 minutes. Drain on paper towels and season with the salt and dried chile flakes while they are still hot. \nServe immediately over Mango Noodle Salad and garnish with the chives and Fresno chiles.\nIn a large bowl, toss together the noodles, spinach, chiles and mango and set aside. \nWhisk together the vinegar, chili sauce, fish sauce, lime juice and peanut oil. Taste and adjust flavors if desired. Dress the salad just before serving.\n", + "cuisine_type": "American, Asian" + }, + { + "recipe": "Smoked Sausage Rice and Peas\n10 ounces frozen black-eyed peas, thawed\nKosher salt\n2 tablespoons extra-virgin olive oil\n6 ounces turkey kielbasa (or other smoked sausage), thinly sliced\n1 large bunch scallions, sliced, white and green parts separated\n2 small ribs celery, diced\n6 cloves garlic, sliced\n1 jalapeno, finely chopped\n2 teaspoons jerk seasoning\n2 teaspoons chopped fresh thyme\n2 tablespoons tomato paste\n1 cup uncooked long-grain brown rice\n2 bay leaves\n4 cups stemmed and chopped collard greens\nInstructions:\nCombine the black-eyed peas, 3 cups water and a pinch of salt in a small pot. Cover and bring to a boil.\nMeanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the kielbasa and cook until golden, about 2 minutes. Add the scallion whites, celery, garlic, jalapeno, jerk seasoning and a generous pinch of salt. Cook until the vegetables brown, about 5 minutes. Add the thyme and tomato paste and cook, stirring occasionally, until the tomato paste turns brick red, about 2 more minutes. Add the rice, bay leaves and the black-eyed peas with their liquid to the skillet and bring to a boil; do not stir.\nAdd the collards; cover, reduce the heat to low and simmer undisturbed until most of the liquid is absorbed, about 50 minutes; set aside for 10 minutes. Remove and discard the bay leaves.\nJust before serving, add the scallion greens and fluff with a fork.\n", + "cuisine_type": "American, Caribbean" + }, + { + "recipe": "Brussels Sprouts with Bacon And Herbs\n2 lbs. fresh Brussels sprouts, trimmed and halved, or quartered if large\nkosher salt\n3 slices bacon, diced\n2 large garlic cloves, minced\n1/2-cup chopped flat leaf parsley\nfreshly ground black pepper\nInstructions:\nBring salted water to a boil in a medium saucepan, add Brussels sprouts and boil uncovered until just tender. Drain in a colander and set aside. In a large heavy skillet, cook bacon until crisp and fat is rendered. Remove bacon pieces with a slotted spoon and pour off all but a tablespoon of fat. \nAdd garlic and cook, stirring, over medium high until garlic is softened and just beginning to brown, about three minutes. Add Brussels sprouts and cook, stirring, until they are heated through. Stir in parsley and season with additional salt and black pepper. Serve immediately.\n", + "cuisine_type": "European, Italian" + }, + { + "recipe": "Pasta E Fagioli\n4 tablespoons extra-virgin olive oil, plus more for drizzling\n2 cloves garlic, finely chopped\n1 small red onion, finely chopped\n1 small carrot, finely chopped\n1 small celery stalk, finely chopped\n3 (ounces) pancetta, diced\n3 fresh sage leaves\n1 sprig fresh rosemary\nSalt and freshly ground black pepper\n2 cups cannellini beans\n4 1/4 cups water\n1/2 pound spaghetti\n1/2 cup freshly grated Parmigiano Reggiano cheese\nFresh parsley, finely chopped\nInstructions:\nIn a large pot, heat up the extra-virgin olive oil and saute the garlic, onion, carrot, celery, and pancetta for 5 minutes. Add the fresh sage and rosemary, allowing the olive oil to absorb the flavors of the herbs. Season with salt and pepper to taste.\nAdd the beans and cook for a few minutes. With the back of a fork, mash up a quarter of the beans and add 1 cup water. Break the uncooked spaghetti into thirds using your hands and add into pot. Stir for about a minute. Add the remaining 3 1/2 cups water and bring to a boil. Cook for about 15 minutes, allowing the water to reduce until it becomes a thick consistency.\nLet rest for 10 minutes off the heat. Add the freshly grated Parmigiano cheese, parsley, and finish with a drizzle of extra-virgin olive oil. Serve warm.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Carrot Cake Cupcakes\n2 cups sugar\n1 1/3 cups vegetable oil\n1 teaspoon pure vanilla extract\n3 extra-large eggs\n2 cups all-purpose flour\n2 teaspoons ground cinnamon\n2 teaspoons baking soda\n1 1/2 teaspoons kosher salt\n3 cups grated carrots (less than 1 pound)\n1 cup raisins\n1 cup chopped walnuts\n3/4 pound cream cheese, at room temperature\n1/2 pound unsalted butter, at room temperature\n1 teaspoon pure vanilla extract\n1 pound confectioners' sugar\nInstructions:\nPreheat the oven to 400 degrees F.\nBeat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.\nLine muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 30 to 35 minutes, until a toothpick comes out clean. Cool on a rack.\nFor the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.\nWhen the cupcakes are cool, frost them generously and serve.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Koolickles\nOne 32-ounce jar whole dill pickles\n2/3 cup sugar \n1 envelope unsweetened drink mix, such as Kool-Aid\nInstructions:\nRemove the pickles from the jar and slice if desired.\nAdd the sugar and drink mix to the liquid in the jar and stir to dissolve. Add the pickles back to the jar. Refrigerate for at least 1 week, turning every day or so.\n", + "cuisine_type": "American" + }, + { + "recipe": "Italian Mixed Salad\n2 teaspoons olive oil\n12 ounces turkey sausage, casings removed\n1/2 head romaine lettuce, cut into bite-size pieces\n1/2 head butter lettuce, cut into bite-size pieces\n1/4 head iceberg lettuce, cut into bite-size pieces\n2 tomatoes, coarsely chopped\n6 ounces Provolone, cubed\n3/4 cup rinsed canned red kidney beans, patted dry\n3/4 cup rinsed canned garbanzo beans, patted dry\nRed Wine Vinaigrette, recipe follows\nSalt and freshly ground black pepper\nInstructions:\nHeat the oil in a heavy medium skillet over medium-high heat. Add the sausage and cook until brown and cooked through, breaking the sausage into bite-size pieces, about 5 to 8 minutes. Transfer the sausage to a plate. Cool to room temperature.\nChop and combine the lettuce, tomatoes, cheese, and cooked sausage in a large bowl. Add beans and enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Simple Scrambled Eggs\n8 large eggs\nKosher salt and freshly ground black pepper\n2 tablespoons unsalted butter\nInstructions:\nLightly beat the eggs, 3/4 teaspoon salt and a few grinds of black pepper in a medium bowl.\nMelt 1 tablespoon of the butter in a medium nonstick skillet over low heat; swirl to coat the bottom and sides. Add the eggs, and cook slowly, scraping them up with a rubber spatula occasionally, until most of the liquid has thickened and the eggs are soft, about 10 minutes. (If you like your eggs a little firmer, cook them for an additional 2 to 3 minutes.) Remove them from the heat, and gently fold in the remaining 1 tablespoon of butter. Serve hot.\n", + "cuisine_type": "American" + }, + { + "recipe": "Dragon Potatoes\n1 pound dried black beans\n2 tablespoons ground cumin \n2 tablespoons chili powder \n2 tablespoons dried oregano \n1 tablespoon dried basil \n5 cloves garlic, chopped\n2 bay leaves \n1 medium yellow onion, chopped \nSalt\n1 1/2 pounds boneless pork butt\n1 1/2 teaspoons ground chili powder \n1 1/2 teaspoons ground cumin \n1 1/2 teaspoons dried oregano \n3/4 teaspoon salt \n3/4 teaspoon pepper \n5 guajillo chiles, stems removed, soaked in water and blended \n3 cloves garlic, minced \n1 bay leaf \n1 medium yellow onion, chopped \n2 pounds red potatoes, unpeeled\n1/2 cup (1 stick) margarine or butter \n2 tablespoons chopped fresh rosemary \n2 tablespoons coarsely ground pepper \n1 ripe avocado\n1 1/2 cups chopped fresh cilantro \n1 clove garlic\n1 jalapeno, stem removed and halved \n1/2 cup almond or soy milk \n2 jalapenos, sliced\n1 cup shredded jack cheese \n1/2 cup diced tomatoes \n1/2 cup diced green onions \n1/4 cup chopped fresh cilantro \n5 tablespoons sour cream \nInstructions:\nFor the black beans: Soak beans overnight.\nPut the beans in a large stockpot and add 8 cups cold water. Bring to a boil, then add cumin, chili powder, oregano, basil, garlic, bay leaves, onion and salt. Cover and simmer until the beans are tender, about 1 1/2 hours.\nFor the carnitas: Preheat the oven to 350 degrees F.\nCut pork into 4 or 5 pieces. Rub chili powder, cumin, oregano, salt, pepper and chile sauce all over the pork and place in a baking pan. Add the garlic, bay leaf and onion. Add 1 cup of water to the pan and cover with foil. Bake until meat is tender and will shred with a fork, 1 1/2 hours.\nFor the rosemary potatoes: Put potatoes in a pot of water and bring to a boil. Cook until tender when pierced with a fork, about 30 minutes. Drain the water and set the potatoes aside to cool.\nWhen the potatoes are cool enough to touch, smash them with your hands to flatten them into patties. Heat half the margarine on a flat-top grill or griddle until melted, then add the smashed potatoes. Put the remaining margarine or butter on top of the potatoes and sprinkle with rosemary and black pepper, then cook until golden brown, about 6 minutes. Flip the potatoes, then cook until golden brown, an additional 6 minutes. (Keep the flat-top hot.)\nFor the avocado sauce: Put avocado flesh, cilantro, garlic and jalapeno in a blender. Blend while slowly adding milk of choice.\nFor the dragon potatoes: Divide potatoes among 5 plates. Cover with black beans and top with carnitas. Grill the jalapenos on the flat-top for 1 minute and place on top of carnitas. Top dish with jack cheese, tomatoes, green onions, cilantro, sour cream and avocado sauce.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Omelet with Strawberries\n7 to 8 medium strawberries, hulled and thinly sliced\n2 tablespoons granulated sugar\n1 tablespoon white wine vinegar\n4 large eggs, beaten, at room temperature\n2 tablespoons granulated sugar\n1 tablespoon heavy cream\n1/2 teaspoon kosher salt\n3 tablespoons finely chopped fresh mint\n1 tablespoon unsalted butter, at room temperature\n1/2 tablespoon extra-virgin olive oil\n1/2 cup heavy whipping cream\n11/2 teaspoons powdered sugar\n1 teaspoon vanilla extract\nInstructions:\nFor the strawberries: Toss together the strawberries, granulated sugar and vinegar in a small bowl. Allow the mixture to stand for 15 minutes. Strain before using.\nFor the omelet: Whisk together the eggs, granulated sugar, cream and salt until smooth in a medium bowl. Stir in the mint. Heat the butter and oil over medium-high heat in a 10-inch nonstick skillet. Add the egg mixture and cook until almost set, about 4 minutes. Spoon the strawberry mixture down the center of the omelet. Fold the edges of the omelet over the strawberries. Cook until the egg mixture has set, 3 to 4 minutes.\nFor the whipped cream: Beat the cream, powdered sugar and vanilla in a large mixing bowl until the cream holds stiff peaks.\nCut the omelet into slices and serve with whipped cream.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Peanut Butter Dip\n1 cup vegetable broth\n1/2 cup peanut butter\n3 tablespoons chopped shallots\n1 teaspoon Worcestershire sauce\n1 garlic clove, minced\n1 teaspoon sugar\nSalt and freshly ground pepper, to taste\nOptional: 1 jalapeno, chopped\nCelery sticks or grilled chicken fingers as an accompaniment\nInstructions:\nIn a small saucepan over low heat combine vegetable broth, peanut butter, shallots, Worcestershire, garlic, sugar, salt and pepper and optional jalapeno. Cook until the mixture thickens, about 15 minutes, stirring constantly. Serve with celery sticks, grilled chicken fingers.\n", + "cuisine_type": "American" + }, + { + "recipe": "Strawberry and Tequila Cooler\n16 ounces strawberries, fresh\nLemon slices\n4 sprigs fresh mint, plus leaves for garnish\n4 ounces agave syrup\n6 to 8 ounces tequila\nCrushed ice\nClub soda\nInstructions:\nMuddle the strawberries with the lemon slices, mint, and agave syrup in a large pitcher. Add the tequila and stir well. Pour over rocks glasses filled with crushed ice. Top each glass with club soda and garnish with mint leaves before serving.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Warm Russian\n1 ounce vodka\n1 ounce brandy \n1/2 ounce coffee liqueur \n1/2 ounce heavy cream \nGround cinnamon, for garnish \nInstructions:\nCombine the vodka, brandy, coffee liqueur and heavy cream in a cocktail shaker with ice and shake. Pour into 2 shot glasses and serve with a pinch of cinnamon.\n", + "cuisine_type": "Russian" + }, + { + "recipe": "Ginger Martini\n3 ounces vodka\n1/2 to 1 ounce Ginger Syrup, recipe follows\n1/2 teaspoon freshly squeezed lime juice\nCandied ginger and lime twist, for garnish\n1 lemon\n2 cups coarsely chopped fresh ginger with peel (about 8 ounces)\n1 cup sugar\n2 cups water\nInstructions:\nFill a cocktail shaker or small pitcher with ice. Add the vodka, ginger syrup, and lime juice. Cover and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Strain into a chilled cocktail glass. Add twist and serve.\nRemove the outer peel of the lemon with a vegetable peeler, taking care not to include too much of the bitter white pith. Finely chop the lemon peel and ginger in a food processor.\nTransfer the lemon-ginger mixture to a medium saucepan, add the sugar and water and bring to a boil. Reduce heat, and simmer, partially covered, for 15 minutes. Strain the mixture and cool. Cover and refrigerate for up to 1 week.\n", + "cuisine_type": "American" + }, + { + "recipe": "Curried Cauliflower Soup\n3 tablespoons unsalted butter\n1 1/2 teaspoons finely grated peeled fresh ginger\n2 cloves garlic, finely chopped\n1 onion, chopped\nKosher salt and freshly ground black pepper\n1 head cauliflower (about 1 1/2 pounds), trimmed and cut into florets\n2 teaspoons curry powder\n4 cups low-sodium chicken broth or water\nFresh cilantro leaves and chopped salted cashews, for serving\nInstructions:\nMelt the butter in a large wide pot or medium Dutch oven over medium heat. Add the ginger, garlic, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the cauliflower and curry powder and continue to cook, stirring occasionally until the cauliflower is well coated in spice and slightly softened, about 5 minutes more. Add the broth and 2 1/2 cups water; bring to a boil. Reduce the heat to maintain a simmer and cook until the cauliflower is very tender, about 20 minutes. Remove from the heat and cool slightly.\nPuree the soup in the pot with an immersion blender or, working in batches, transfer the soup to a blender and puree until smooth, being careful not to fill the carafe more than half full per batch (keep the lid cracked to allow steam to escape). Rewarm the soup over medium heat and adjust the seasoning with additional salt and pepper. Ladle into 4 bowls and sprinkle with some cilantro and chopped cashews.\n", + "cuisine_type": "Indian" + }, + { + "recipe": "Gimme Some Skin\nSkin of 1 chicken (in as big of sheets as possible)\n4 pieces of very plain white sandwich bread (Pepperidge Farm white loaf does nicely)\n1 tablespoon Duke's mayonnaise\nKosher salt and freshly ground pepper\nDry marjoram, to sprinkle\nInstructions:\nStart by removing the skin from the chicken and spread, fat-side down, on paper towels or paper plates to dry. (I'm a huge fan of paper plates in the kitchen.) Be sure to get the skins as flat and stretched as possible. Dry for 10 minutes.\nCrank your waffle iron to high.\nWhen the skins are dry, move carefully to the waffle iron; depending on your model you may only get a couple of pieces in at a time. Do not allow them to overlap.\nCook 2 to 3 minutes, then use a spatula or kitchen tweezers to flip and rotate the skins about 45 degrees. Continue cooking until golden brown and crisp: about 5 minutes total. Remove to a rack and season with salt and pepper.\nRepeat until all the skins have been converted into meat crackers, stopping halfway through to carefully pour the rendered fat (schmaltz) into a heatproof bowl. DO NOT DISCARD AS THIS IS ESSENTIALLY GOLD.\nTo make sandwiches, brush one side of a single piece of bread liberally with schmaltz. \nPlace the bread schmaltz-side down on the waffle iron. Spread with mayonnaise then top with a layer of the skin and season with the marjoram. Spread some mayonnaise on one side of a second slice of bread and close the sandwich, mayonnaise-side down. Brush the top with schmaltz and close the waffle iron lid. Weigh the top of the waffle iron down with a cast-iron skillet or a 28-ounce can of tomatoes.\nAfter 2 minutes check for doneness. When you peek under the bread corner it should be golden brown and everything should be crisp. EVERYTHING. Repeat the process with the remaining bread and ingredients. \nServe as is or cut into quarters. Serve with the soup or just binge right then and there with no apologies. If so, shower afterwards.\n", + "cuisine_type": "American" + }, + { + "recipe": "Sweet Potato and Black Bean Burritos\n1 1/2 pounds sweet potatoes, cut into 1/2-inch cubes\nOlive oil, for drizzling \nKosher salt and freshly ground black pepper \n2 cloves garlic, minced \n1/2 Spanish onion, finely diced \n1 jalapeno, seeded and finely chopped \n1 tablespoon chili powder \n1 tablespoon tomato paste \n1/2 teaspoon dried Mexican oregano \n2 cups packed fresh baby spinach \nOne 15-ounce can black beans, drained \nOne 14.5-ounce can diced tomatoes \n1 cup crumbled queso fresco \nJuice of 1 lime\nTen 10-inch whole-wheat tortillas \n1 bunch fresh cilantro, chopped \nHot sauce, as desired \nInstructions:\nPreheat the oven to 425 degrees F.\nAdd the sweet potatoes to a baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper. Roast until the potatoes are just tender but still have a bite, 15 to 20 minutes. Set aside.\nAdd 2 tablespoons olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent, about 5 minutes. Then, add the jalapeno and stir to combine. Add the chili powder, tomato paste and oregano. Stir to combine and cook for an additional 2 minutes to release the flavors of the herbs. Then, add the spinach, beans and tomatoes. Fold gently to combine. Simmer until the spinach is wilted and the liquid has reduced by half, 7 to 10 minutes. Remove from the heat and stir in the queso fresco, lime juice and sweet potatoes. Taste and season as needed.\nDistribute the mixture evenly among the tortillas. Roll the tortillas, garnish with the cilantro and hot sauce and serve immediately. For freezer meal prep, wrap tightly in plastic wrap or parchment paper and store in an airtight container or bag. Freeze for up to 3 months.\nTo reheat, place wrapped burrito in the microwave and reheat for 3 minutes, flipping once. Unwrap, garnish with the cilantro and hot sauce, if desired, and serve!\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Mamie's Chicken Stew\n2 tablespoons/30 ml canola oil\nOne 4-pound/2 kg whole chicken\n2 large carrots, peeled and roughly chopped \n2 stalks celery, chopped\n2 medium onions, chopped\n1 head garlic, halved\n1 leek, chopped\n1 tablespoon/15 ml peppercorns\nA handful fresh parsley, leaves torn\nAbout 10 sprigs fresh thyme\nSalt and freshly ground black pepper \n4 potatoes, cubed\n12 ounces/375 g bow tie pasta\nInstructions:\nIn a large saucepan, heat the oil over medium-high heat. Add the chicken, stir to coat and cook until brown on all sides, about 5 minutes. Add the carrots, celery, onions, garlic and leek and continue cooking until the vegetables are a light brown. Add enough water to cover the chicken, and then add the peppercorns, parsley and thyme. Stir to mix and bring to a simmer. Reduce the heat to low and let simmer until the meat falls off the bone, about 2 hours. \nKeep the chicken aside and let cool. Keep the stock. Debone and cut the meat in chunks. Strain and skim the fat from the stock. Adjust the seasoning with salt and pepper. (This step can be done the day before.) \nAdd the potatoes to the stock and cook for 20 minutes. Skim the surface if necessary. Add the pasta and continue cooking until the pasta is al dente, 8 to 10 minutes. Add the chicken chunks. Adjust the seasoning and serve.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Southwest \\Dug-Up\\ Brownies\n8 ounces unsalted butter, plus more for greasing\n6 ounces dark chocolate \n3 tablespoons unsweetened cocoa powder \n3/4 teaspoon ancho chile powder \n1/2 teaspoon ground cinnamon \n1/4 teaspoon chipotle powder \n1 cup sugar \n1 tablespoon vanilla extract \n1 teaspoon salt \n3 eggs \n1 cup all-purpose flour \n1 vanilla bean, split lengthwise and minced\n1 pound confectioners' sugar\n2/3 cup unsweetened cocoa powder\n7 tablespoons unsalted butter \n1/3 cup boiling water \n1/4 teaspoon salt \n1/4 teaspoon vanilla extract\nCaramelized cacao nibs, for garnish\nInstructions:\nFor the brownies: Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with butter and line with parchment paper.\nPlace the butter and chocolate in a medium, non-reactive metal bowl and set over simmering water. Stir occasionally and whisk in the cocoa powder, chile powder, cinnamon and chipotle powder until smooth, then set aside.\nIn a mixing bowl, whisk together the sugar, vanilla, salt and eggs for about 30 seconds. Add the warm chocolate mixture to the sugar mixture and then mix in the flour just until combined, to avoid over-mixing. Pour the batter into the prepared pan and cook for 35 minutes. Cool the brownies for at least 1 hour before frosting.\nFor the frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine the confectioners' sugar, cocoa powder, butter, boiling water, salt and vanilla extract. Beat on low speed for 1 minute, then beat on high speed for 2 minutes.\nFrost the brownies, then sprinkle some caramelized cacao nibs on top to garnish. Cut into 1-inch squares and serve. \n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Spaghetti and Clams\n4 (6 ounce) cans clams chopped or minced\n1 dozen fresh little neck clams\n1 large white onion\n6 cloves garlic chopped finely\nSalt and black pepper\nHandful oregano, chopped\n1 large green pepper, chopped\n6 tablespoons olive oil\n1/4 dry white wine\n1/4 cup fresh basil, if dry, then 1/8 cup\nHeaping tablespoon garlic powder\n1 small bottle clam juice\n2 pounds linguini or spaghetti\nInstructions:\nCoat the bottom of a pan with the olive oil. Saute onion, green pepper, and chopped garlic in the olive oil. \nIn a large pot combine clam juice, oregano and basil and a dash of salt and black pepper. Add Sauteed ingredients and 1/2 cup to 1 cup water. Bring all ingredients to a slow boil. Then add 1/4 cup dry white wine and chopped or minced clams. \nLet mixture continue to cook at a slow boil. Then add thoroughly cleaned little neck clams in shell. Add garlic powder, remaining oregano, and basil. Stir, cover, cook until necks open, (discard any clams that do not open, approximately 5 to 6 minutes). Stir again. Cover. Let simmer for 20 minutes stirring occasionally. \nTo boiling water, add linguini or spaghetti. Cook 8 to 10 minutes. Strain spaghetti and put in bowl. Pour clam mixture over top.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Ron's Baked Alaska\nOne 10-inch round cake layer (of any type) or 3-inch circles cut out of a cake layer\nLiquor of choice or cooled coffee, for sprinkling, optional\n2 1/2 pints ice cream, gelato, sorbet or a combination of types and flavors as desired, softened\n2 1/2 pints ice cream, gelato, sorbet or a combination of types and flavors as desired, softened \nSwiss Meringue, recipe follows\n9 large egg whites, at room temperature\n1 1/2 cups sugar\n2 teaspoons vanilla extract\nInstructions:\nPlace the cake circle on a heat-proof plate. Optionally, sprinkle with liquor of choice or cool coffee.\nSpread the softened ice cream on the cake in a tall dome shape. It's nice to use two different kinds for a surprising effect. Freeze until the ice cream is hard, about 2 hours. \nCover the cake and ice cream dome completely in a thick layer of Swiss Meringue. Make little peaks all over with the spatula to create a prickly effect, or create swirls with the back of a spoon. At this point, the dessert can be re-frozen for few hours before baking. \nShortly before serving, place the plate under the broiler (or in a preheated 500 degree F oven). The outer skin of the meringue will turn brown, while maintaining a soft core. The ice cream will remain frozen underneath.\nPlace the egg whites and sugar in a large metal mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm. Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes. Continue beating on low speed until cool, about 15 more minutes.\n", + "cuisine_type": "American" + }, + { + "recipe": "QB Poppers\n6 bacon strips\n6 medium jalapeno peppers, seeded\n1/2 pound Monterey jack cheese, shredded\n1/2 pound sharp Cheddar, shredded\nInstructions:\nCook the bacon in a skillet over medium heat until 75 percent done. Combine the cheeses in a small bowl. Stuff each pepper with some cheese, wrap the peppers with the bacon strips, and secure with toothpicks.\nPreheat a grill to 375 degrees F. Preheat the oven to 450 degrees F.\nGrill on a hot grill until grill marks appear, about 5 seconds. Remove them immediately to a small sheet pan and bake them in the oven until cooked through. Remove the peppers from the oven to a serving plate and serve.\n", + "cuisine_type": "American" + }, + { + "recipe": "Ruby's Barbecue Sauce\n6 tablespoons soybean oil\n1 medium onion, diced\n4 jalapeno peppers, stemmed and diced (do not remove seeds)\n1 tablespoon salt\n1 tablespoon dry mustard powder\n1/2 tablespoon black pepper\n1/2 tablespoon cayenne pepper\n1/2 teaspoon garlic salt\n1/2 cup brown sugar\n3/4 cup cider vinegar\n3 cups ketchup\n1/2 cup molasses\n1/2 cup Worcestershire sauce\n1 cup water\nInstructions:\nHeat oil in a large saucepan over medium heat. Add onions and jalapenos and cook over medium heat until onions are soft and transparent, about 5 minutes. Add salt, dry mustard, black pepper, cayenne, and garlic salt. Stir to combine and then mix in the brown sugar. Add the cider vinegar, ketchup, molasses, Worcestershire, and water and whisk all together until thoroughly combined. Reduce heat to low and simmer for about 20 to 35 minutes, whisking every few minutes to prevent sauce from burning and sticking to bottom. Strain sauce to remove onions and jalapenos before serving.\n", + "cuisine_type": "American, Southern" + }, + { + "recipe": "Boiled Potatoes with Butter\n1 pound small new potatoes\n1 head garlic, halved crosswise\n1 bay leaf\n1 teaspoon black peppercorns\nKosher salt\n2 to 4 tablespoons unsalted butter\nFreshly ground black pepper\nInstructions:\nPut the potatoes, garlic, bay leaf, and peppercorns in a large saucepan, add cold water to cover by about an inch and season generously with salt,. Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size.\nDrain and discard the garlic, bay leaves, and peppercorns. Halve the potatoes, if large, toss with the butter and season with salt, and pepper, to taste. Keep warm.\n", + "cuisine_type": "European" + }, + { + "recipe": "Arroz con Pollo\n2 teaspoons salt\n1 teaspoon garlic powder\n1/2 teaspoon dried cumin\n1/4 teaspoon black pepper\n1/4 teaspoon cayenne pepper\nOne 3 1/2-to-4-pound chicken, cut into 8 serving pieces and skin removed\n3 tablespoons vegetable oil\n1 small yellow onion, finely diced\n1 green bell pepper, diced\n1 red bell pepper, diced\n1 1/2 teaspoons salt\n1 1/2 cups long-grain rice\n2 cloves garlic, finely diced\n1 1/2 cups low-salt chicken stock\n1/2 cup tomato sauce\nInstructions:\nCombine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined. \nPat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated. \nHeat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs. \nAdd the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute. \nMeanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.\n", + "cuisine_type": "American, Latin American" + }, + { + "recipe": "Grilled Monterey Sardines\n5 ounces fresh sardines\n1-ounce lemon juice\n2 garlic cloves, chopped\n1/2 cup olive oil\n1/3 cup water\n1/2 teaspoon salt\n2 ripe tomatoes, chopped\n3 green onions, chopped\n4 cloves garlic, chopped\n1/4 cup chopped basil leaves\n1/2 cup chopped red onions\n1/3 cup chopped parsley\n1/4 cup olive oil\n3 tablespoon crushed red pepper\n1/4 teaspoon salt\n1/4 teaspoon black pepper\nAngel hair pasta and/or antipasto salad, or serving, optional\nInstructions:\nWhisk together all marinade ingredients and marinate the sardines for 2 hours\nFor the Salsa: Mix all the ingredients in a large bowl.\nPreheat grill to medium heat. Lightly oil the grill. Place the sardines on the preheated grill and discard marinade. Cook sardines for 5 to 7 minutes (depending on size) or until they flake easily with a fork. Serve with angel hair pasta, and/or antipasto salad, if desired.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Roasted Quail Date and Pomegranate Marinade\n4 quails\n1 small onion, finely diced\n1/4 cup diced celery\n1 small garlic clove, diced\n1/2 cup date syrup\n1/2 cup pomegranate syrup\n1/2 cup red wine\n1/4 cup honey\n1/4 teaspoon cumin powder\n1/4 teaspoon anise seed\n1/4 teaspoon sumac\n1/4 teaspoon coriander powder\n1 tablespoon extra-virgin olive oil\nPomegranate seeds, fresh\nParsley leaves, or basil chiffonade\nInstructions:\nRemove the backbones from the quail or ask your butcher to do this for you. Rinse and dry them on paper towels. Place in a shallow pan. Mix remaining ingredients, except pomegranate seeds and parsley, in a large bowl. Pour mixture over the quail and refrigerate for 30 minutes to 1 hour.\nPreheat oven to 450 degrees F.\nDrain the quail and keep the marinade. Place the quail in a roasting pan with some olive oil and roast them for 15 minutes or until done. Meanwhile, strain the marinade into a pot and bring it to a boil. Reduce the heat and cook until syrupy. You may wish to add 1 teaspoon of butter or olive oil. Mix well. Taste the marinade and season, to taste.\nPour the sauce onto 4 plates and place the roasted quail on top. Garnish with pomegranate seeds and parsley.\n", + "cuisine_type": "American, Middle Eastern" + }, + { + "recipe": "Sunny's Family Therapy Cranberry Rosemary Digestif\n1/2 cup water\n1 cup cranberries\n1 cup sugar\n3-inch cinnamon stick\n2 sprigs rosemary\nPinch salt\n1 lemon, zested\nIce\n200 ml bottle whiskey\nInstructions:\nAdd the water, cranberries, sugar, cinnamon stick, rosemary, salt and lemon zest to a medium saucepan. Bring to a boil over medium heat. Lower the heat and simmer until slightly reduced in volume and thickened to a syrup. Remove from the heat and strain through a fine mesh sieve into a bowl. Discard the solids. Refrigerate until cool, about 30 minutes.\nTo make a drink:\nPut a handful of ice in a drink shaker along with 1 1/2 ounces of whiskey and 1 tablespoon of the cranberry syrup. Shake gently a few times and strain into a glass. Repeat for the remaining drinks and serve.\n", + "cuisine_type": "American" + }, + { + "recipe": "Creamy Pumpkin Lasagna\n4 cups medium-diced pumpkin or winter squash\nUnrefined coconut oil \nKosher salt and coarsely ground black pepper \n1 medium onion, small diced \n2 cloves garlic, chopped \n2 1/2 pounds Swiss chard, stemmed, leaves chopped (16 cups packed) \n2 teaspoons poultry seasoning \n16 ounces cream cheese, room temperature \n2 cups milk \n1 teaspoon cayenne pepper \n2 cups full-fat ricotta \n2 eggs, whisked\n2 cups grated Gruyere \n2 cups grated Parmesan \n9 ounces no-boil lasagna noodles, such as Barilla \n4 ounces pesto, store-bought or homemade, recipe follows\n6 cloves roasted garlic\n1/2 cup toasted pecans \nZest and juice of 1 lemon \n4 cups basil leaves \n2/3 cup grated aged Gouda \nKosher salt \n1 cup extra-virgin olive oil \nInstructions:\nPreheat the oven to 350 degrees F.\nAdd the pumpkin to a large bowl, drizzle with 2 tablespoons coconut oil, and toss to coat. Sprinkle generously with salt and pepper and then spread in a single layer on a rimmed baking sheet. Transfer to the oven and roast, tossing once, until golden brown and tender, 50 to 60 minutes.\nMeanwhile, add 1 tablespoon coconut oil to a Dutch oven over medium heat, and allow to melt. Add the onions and saute until tender, 3 minutes. Add the garlic and Swiss chard, and saute until wilted, 3 to 5 minutes. Stir in the poultry seasoning and sprinkle with salt and pepper. Set aside.\nAdd the cream cheese and milk to a medium saucepan over medium heat. Heat until the cream cheese has melted, about 5 minutes. Whisk in 1/2 teaspoon of the cayenne, and season with salt and pepper. Turn off the heat.\nIn a large bowl, combine the ricotta, eggs, 1 1/2 cups each of the Gruyere and Parmesan, and some salt and pepper. Stir to combine, then set aside.\nLadle 1/2 cup of the cream cheese sauce into a 9-by-13-inch flameproof baking dish, spreading with a spatula to cover the bottom. Add a single layer of noodles, and then layer with half of the remaining cream cheese sauce, half of the chard mixture and half of the pumpkin. Add a second layer of noodles, and then half of the ricotta mixture and all of the pesto. Add a third layer of noodles, followed by the remaining cream cheese sauce, chard and pumpkin. Add a fourth, and final, layer of noodles, and spread with the remaining ricotta mixture.\nCover the baking dish with aluminum foil, and transfer to the oven. Bake until the noodles are soft and the cheese is hot and melty, 55 to 60 minutes.\nRemove the baking dish from the oven and turn on the broiler. Remove the foil from the baking dish. Top the lasagna with the remaining grated Gruyere and Parmesan. Broil until golden brown and bubbly, 3 to 5 minutes.\nLet rest for 15 minutes before serving.\nAdd the garlic and pecans to a food processor, and pulse to a thick paste. Add the lemon zest, basil, Gouda and 1 teaspoon salt, and pulse to chop up the basil leaves; this will be very thick. With the motor running, drizzle in 2/3 cup of the olive oil; if you want the sauce thinner, add the remaining oil. Add the lemon juice, and pulse to combine. Taste and adjust the seasoning as needed. Refrigerate, covered, for up to 1 week.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Crispy A.M. Wraps\n24 frozen tater tot rounds\n1 pound breakfast sausage \n1/4 cup whole milk \n8 large eggs \nFour 12-inch flour tortillas \n1 cup shredded Cheddar cheese \n1 cup shredded Monterey Jack cheese \n1 cup salsa \n1 cup sour cream \n1 avocado, sliced \n4 tablespoons olive oil. \nInstructions:\nCook the tater tot rounds according to the package instructions. Set aside.\nMeanwhile, cook and crumble the sausage in a large nonstick skillet over medium-high heat until brown, about 10 minutes. Remove and drain on a paper towel-lined plate. Return the skillet to the heat.\nWhisk together the milk and eggs in a large pitcher. Add the egg mixture to the skillet and scramble, about 5 minutes. Set aside.\nTo build the wraps, lay out the tortillas. Divide the sausage, eggs, Cheddar, Monterey Jack and tater tot rounds evenly and place on the very center of the tortillas. Top each with salsa, sour cream and avocado. Fold the edges of each tortilla up and over, creasing as needed, to the center and as tight as possible, so that you form a parcel with each one.\nHeat 1 tablespoon of the olive oil in a large skillet over medium heat. Place one wrap in the skillet, seam-side down. Cook until golden, about 2 minutes, then flip and cook the other side for another minute or two. Repeat with the remaining tortillas and olive oil. Serve hot.\n", + "cuisine_type": "American" + }, + { + "recipe": "Thanksgiving Turkey Cookies\n1 roll (16.5 oz) Pillsbury(R) refrigerated sugar cookies or 1 package (16 oz) Pillsbury® Ready To Bake!¿ refrigerated sugar cookies (24 cookies)\n1 container (16 oz) chocolate creamy frosting\nCandy corn\nOrange decorating icing\nBlack decorating gel\nMiniature candy-coated chocolate baking bits\nInstructions:\nBake cookies as directed on roll or package. Cool completely, about 10 minutes.\nSpoon chocolate frosting into 1-quart Ziploc(R) Brand storage bag; seal bag. Cut off tiny bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.\nPipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.\n", + "cuisine_type": "American" + }, + { + "recipe": "Awesome Apple Pie-lets\n2 tablespoons granulated sugar\n2 teaspoons cornstarch\n1 teaspoon ground cinnamon, plus more for topping, optional\n1/4 teaspoon vanilla extract\n1/8 teaspoon salt\n3 cups peeled and chopped apples (preferably Fuji)\n6 large square egg roll wrappers\n18 sprays no-calorie butter spray\nFat-free whipped topping, for topping, optional\nInstructions:\nPreheat the oven to 350 degrees F.\nIn a medium nonstick pot on the stove, combine sugar, cornstarch, cinnamon, vanilla extract, and salt with 1/2 cup cold water. Mix until the ingredients dissolve. Add apples and stir. Bring to medium-high heat and, stirring frequently, cook until apples have softened, about 7 to 10 minutes.\nReduce heat to low and, stirring often, cook until thick and gooey, 1 to 2 additional minutes. Transfer to a bowl and set aside to cool. This is your pie filling.\nPrepare a large baking sheet by lining it with foil and/or spraying it with nonstick spray. Set aside.\nPlace egg roll wrappers flat on a dry surface. Set out a small dish of water. Dip your finger into the water, and run it along all of the wrapper edges. Repeat as needed while preparing your pockets, as it will help seal them. Starting 1/2 inch from the bottom, place about 1/3 cup pie filling along the bottom half of each wrapper, leaving a 1/2-inch border on the sides.\nFold the top 1/2 of each wrapper over the filling, so that the top edge meets the bottom and the filling is encased with a border on 3 sides. Dab each border with water, and fold each inward about 1/4 inch to lightly seal. Press firmly along the borders with the prongs of a fork to seal completely.\nCarefully transfer to the baking sheet. Repeat this process with remaining wrappers and filling, leaving you with 6 pie-lets.\nSpray the top of each pocket with 3 sprays butter. Bake in the oven until the edges begin to brown, 15 to 18 minutes.\nAllow to cool for 5 minutes. Top with additional cinnamon and whipped topping, if using. Dig in!\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Lasagna al Forno\n1 pound dried lasagna noodles\nOlive oil\n1 onion, chopped\n2 cloves garlic, sliced\n2 tablespoons fresh basil, chopped\n2 tablespoons fresh oregano, chopped\n3 bay leaves\n1 1/2 pounds ground beef\n1 pound ground Italian sausage\n6 ounces tomato paste, (1 can)\n30 ounces ricotta cheese, (2 containers)\n1/4 cup Italian flat-leaf parsley, finely chopped\nSalt and black pepper, to taste\n2 eggs, lightly beaten\n1/2 cup grated Parmesan cheese\n4 cups tomato sauce, prepared\n1 pound mozzarella cheese, shredded\nGrated Parmesan and mozzarella, for topping\nInstructions:\nCook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly, coat with olive oil keep them moist and easy to work with.\nCoat a large skillet with olive oil. Saute over medium heat, onion, garlic and herbs. Cook 5 minutes. Brown beef and sausage until no longer pink, about 15 minutes. Drain fat into a small container and discard. Stir in the tomato paste completely. Set aside to cool.\nIn a mixing bowl, combine ricotta, parsley and oregano. Stir in beaten eggs. Add Parmesan, season with salt and pepper.\nTo assemble the lasagna: Coat the bottom of a 13 by 9-inch pan with a ladle full of tomato sauce. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Spread 1/2 of the meat mixture over the pasta. Dollop 1/2 of the ricotta mixture over the meat, spread to the edges with a spatula. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of tomato sauce, spread evenly. Repeat with the next layer of noodles, meat, cheeses and sauce. Top last layer with noodles, sauce and shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake in a preheated 350 degree oven for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Pork Chops with Mashed Potatoes, Brussels Sprouts and a Mushroom Madeira Sauce\n3 cups Brussels sprouts, quartered\n2 tablespoons grapeseed oil \n1/2 cup chopped onions \n2 cloves garlic \n1/2 cup chicken stock \n2 tablespoons unsalted butter \n3 to 5 Yukon gold potatoes, peeled and cut in large cubes\n1 cup heavy cream, warmed \n1 stick (4 ounces) unsalted butter \nKosher salt and freshly ground black pepper \nKosher salt and freshly ground black pepper\n4 tablespoons (2 ounces) unsalted butter\n1/2 cup minced onions \n8 cups cremini mushrooms, quartered \n1/2 bunch fresh thyme, chopped \n1 cup Madeira wine \n1/2 cup heavy cream \n4 cups prepared demi-glace \nKosher salt and freshly ground black pepper\n4 center-cut boneless pork chops (6 to 8 ounces each)\nKosher salt and freshly ground black pepper\nGrapeseed oil, for sauteing\n1/2 cup Madeira wine\nInstructions:\nFor the Brussels sprouts: Bring a large pot of water to a boil. Add the Brussels sprouts and blanch until tender-crisp. Drain and rinse with cold water to stop the cooking; set aside.\nHeat a saute pan to medium-high heat and add the oil followed by the onions and garlic. Sweat the onions and garlic for a few minutes. Add the Brussels sprouts and sear until golden brown, about 2 minutes. Deglaze with the chicken stock and then swirl in the butter. Reserve.\nFor the mashed potatoes: In a large pot filled with water, add the potatoes and bring to a boil over medium-high heat. Lower to a simmer and cook until the potatoes are fork-tender. Drain the potatoes in a colander and transfer them back to the pot. Add the cream, butter and salt and pepper to taste and mash until smooth. Reserve.\nFor the mushroom madeira sauce: Heat a saucepan over medium heat and add the butter. Add the onions and sweat for a few minutes. Add the mushrooms and thyme and cook over medium-high heat until slightly caramelized. Deglaze the pan with the Madeira and cook out the alcohol for about 1 minute. Add the heavy cream and reduce by a third. Lower the heat, add the demi-glace and simmer until the sauce coats the back of a spoon. Season with salt and pepper.\nFor the pork chops: Sprinkle the pork chops with salt and pepper. Add some oil to a hot saute pan and sear the chops for about 4 minutes. Flip and cook on the other side until the internal temperature reaches 155 degrees F, another 4 minutes. Remove the pan from the heat, drain off any excess oil and deglaze with the Madeira, leaving the pork in the pan. Return to the heat and cook off the alcohol for about 2 minutes. Reserve.\nTo create the plate: Place some mashed potatoes on the center of each plate. Follow with some Brussels sprouts. Place a pork chop on top and spoon sauce all over.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Baked Halibut with Wine and Herbs\n4 sprigs thyme\n8 sprigs parsley\n2 bay leaves, preferably fresh\n8 cloves garlic, smashed\n2 (1 pound) halibut steaks, 1 1/4-inch thick, from tail end of fish\nKosher salt and freshly ground black pepper\n3/4 cup dry vermouth\n4 tablespoons extra-virgin olive oil\n2 teaspoons freshly squeezed lemon juice\n12 cherry or pear, red and yellow tomatoes, for garnish\nOptional serving suggestion: Tapenade, recipe follows\n1/2 cup pitted and chopped kalamata olives\n1 tablespoon extra-virgin olive oil\n1 teaspoon fresh thyme leaves\n1 teaspoon finely grated lemon zest\nFreshly ground black pepper\nInstructions:\nPreheat oven to 450 degrees F.\nIn a medium gratin dish or baking dish, make a bed of herbs with the thyme, parsley and bay leaves, scatter the garlic on top. Reserve 4 parsley sprigs, for garnish. Season both sides of the fish with salt and pepper and lay on top of the herbs. Add in the vermouth, and drizzle 2 tablespoons of the oil over the fish, cover loosely with foil. Bake until the fish is opaque, about 20 to 22 minutes.\nCarefully, pour the pan juices into a small saucepan and set the fish aside. Keep the garlic and 4 thyme sprigs for garnish. Bring the sauce to a boil, over high heat, reduce by about 1/2, about 5 minutes. Whisk in the remaining 2 tablespoons olive oil and the lemon juice. Season with salt and pepper, to taste. Set aside. De-bone the fish; running a spoon handle along each side of the center bone, then lift the bone out. Peel side off and discard. Divide fish steaks in half crosswise, among 4 serving plates. Pour sauce over fish and serve with a dollop of tapenade, if using, on top and garnish with the thyme sprigs, garlic, and tomatoes.\nTo make the tapenade: Combine the olives, oil, thyme, and lemon zest, stir to combine. Season with pepper and set aside.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Green Eggs and Ham\n1 tablespoon extra-virgin olive oil\n1 tablespoon butter\n2 large shallots, finely chopped\n1 (10-ounce) box frozen chopped spinach, defrosted in microwave and liquids drained\n1/3 to 1/2 cup heavy cream, eyeball it\nSalt and freshly ground black pepper\nFreshly grated nutmeg, to taste\n8 slices deli ham or prosciutto di Parma\n8 eggs\nInstructions:\nPreheat oven to 375 degrees F.\nIn a medium skillet over medium heat, heat the extra-virgin olive oil and the butter and sweat the shallots a few minutes. Add the spinach and stir in the cream, season with salt, freshly ground black pepper and a little grated nutmeg. Cook the spinach, stirring occasionally, until the cream has thickened, 5 minutes. Adjust seasoning to your taste.\nFold each slice of ham or prosciutto in half and line the nonstick cups with 1 slice of meat each. Spoon a heaping tablespoon of the cooked spinach into each of the cups, then crack an egg into each, making sure it stays whole (hint - if you're worried about breaking the egg yolk, crack the egg into a small bowl first, then pour it into the muffin cup). Season the tops of the eggs with salt and freshly ground black pepper and bake in the oven until set, about 15 minutes. Allow the baked eggs to cool in the muffin cups for a couple of minutes before removing them from the pan. Serve immediately.\n", + "cuisine_type": "American" + }, + { + "recipe": "Pumpkin Caramel Baked Alaska\nTwo 15.25-ounce boxes spice cake mix (or make your own), plus required ingredients\n2 pints pumpkin ice cream, slightly softened \n2 pints salted caramel ice cream, slightly softened \n1 container store bought vanilla frosting (or homemade vanilla buttercream)\nRemaining cake scraps\n3 1/2 cups confectioners' sugar\n6 large egg whites \n1 teaspoon ground cinnamon\n1 teaspoon kosher salt \nOrange gel food coloring, for the meringue\nBlack and white gum paste, for eyes and mouth, optional\nBrown gum paste, for stem, optional\nGreen gum paste, for vines and leaves, optional \n1 cup cinnamon-flavored whiskey \nInstructions:\nFor the base: Bake each box of spice cake according to the package instructions in parchment-lined half-sheet pans, jelly roll pans or rimmed cookie sheets. Let cool.\nLine 2 deep 6- to 8-inch freezer-safe bowls with plastic wrap. Using a 4-inch round cookie cuter, cut out 2 circles of cake and place 1 in the bottom of each bowl. Layer about half a pint of softened pumpkin ice cream on top of each layer of cake. Using a 5-inch round cookie cutter, cut out 2 more circles of cake and place them on top of the pumpkin ice cream. Layer about half a pint of softened salted caramel ice cream on top of each layer of cake. Using a 7-inch cookie cutter cut out 2 more circles and layer them on top of the salted caramel ice cream. On one of the bowls layer the remaining pumpkin ice cream on top of the top layer of cake. (The second bowl should have its top layer as cake and not ice cream.) Freeze both bowls until completely solid, 4 hours up to overnight.\nUnmold the cake and ice cream layers from the bowls and press the flat-edges together to make a ball. \nFor the crumb coating: Using 1 container of store bought vanilla frosting (or homemade vanilla buttercream) frost the entire outside of the ball until fully covered. If necessary pop the cake into the freezer if the ice cream starts to melt while frosting. \nPlace the remaining cake scraps into a food processor and pulse until coarsely ground. Coat the entire exterior with the crumbs and place back into the freezer until frozen solid, about 2 hours.\nFor the meringue: In the bowl of a stand mixer fitted with the whisk attachment, whisk together the confectioners' sugar and egg whites until combined. Place the bowl over a pot of simmering water and heat, whisking occasionally, until the mixture is very hot. Carefully transfer the contents of the bowl to the mixer and whisk on medium-high speed until fluffy and slightly cooled, about 4 minutes. Add the cinnamon, salt and food coloring to make pumpkin-orange and whisk on medium to combine. \nFor the decorations: Roll gum paste out and cut into the eyes, mouth, stem and vines and decorate the pumpkin, if using. \nRemove the ice cream and cake ball from the freezer. Unmold the cake from the the bowls and remove the plastic wrap. Place the ball on a serving plate. Spread the meringue over the ball or transfer the meringue to a pastry bag and pipe it over the ball. \nMake a comb to make the pumpkin grooves: Cut the outer hard ring of a plastic deli container lid off. Cut out the shape of \\3\\ on one side of the lid (discard the cut out piece). In one motion, us the shaped lid to comb the meringue from the bottom to the top of the cake. Clean the excess meringue off of the comb and repeat until the pumpkin is fully grooved. (If desired, use a kitchen torch to slightly brown the meringue in the grooves to add dimension).\nDecorate the pumpkin with with the gum paste eyes, mouth, stem, vines and leaves.\nReturn the pumpkin to the freezer until ready to serve.\nTo serve: Gently heat the whiskey in a small saucepan over a low flame or in the microwave in a heat-proof gravy boat or glass measuring cup until hot and almost boiling. Ignite the hot whisky with a grill starter or lighter and pour over the pumpkin. Cut into slices and serve.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Mint Chocolate Cheesecake\n20 chocolate wafer cookies\n3 tablespoons unsalted butter, melted\n3 tablespoons sugar\nPinch fine salt\n8 ounces semisweet chocolate, finely chopped\n8 ounces cream cheese, at room temperature\n1 1/3 cups sugar, divided\n1 1/2 cups sour cream, divided\n2 large eggs, at room temperature\n1/4 cup white creme de menthe (see Cook's Note )\n3 drops natural green food coloring, optional\nChocolate curls, for garnish\nInstructions:\nFor the crust: Preheat oven to 350 degrees F. Spray an 8-inch square metal baking pan with nonstick spray and line with foil.\nPulse the cookies in a food processor with the butter, sugar, and salt to make a fine crust. Evenly press the crust into the prepared pan taking care to cover the bottom completely. Bake until the crust sets, about 15 minutes.\nMeanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)\nBlend the cream cheese, 2/3 cup of the sugar, and 1/2 cup of the sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and melted chocolate then pulse until just incorporated and smooth. Pour the filling evenly over the crust and bake until the filling puffs slightly around the edges and just set in the center, about 20 minutes.\nMix the remaining cup of sour cream and 2/3 cup sugar with the creme de menthe and food coloring, if using. Carefully, spoon the mixture over the top of the chocolate and gently spread into an even layer. Bake until topping becomes glossy but is still a bit loose, about 15 minutes more. (The topping will set when cooled.) Cool on a rack. Cover and refrigerate for at least 2 hours or overnight.\nLift cheesecake out of the pan, cut into 2-inch squares, and top with chocolate curls.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Culver Crest Popcorn Chicken\n1 pound boneless skinless chicken thighs\n2 teaspoons ground fennel seed\n2 teaspoons ground mustard seed\n2 teaspoons salt \n1 teaspoon freshly ground black pepper\n1 cup buttermilk\n1 small onion, sliced \n1/2 cup all-purpose flour\n2 eggs \n1 1/2 cups panko breadcrumbs \n2 teaspoons ground fennel seed\n2 teaspoons paprika \n2 teaspoons salt\n1/2 teaspoon freshly ground black pepper\nCanola oil, for frying\nInstructions:\nFor the chicken and marinade: Cut each chicken thigh into bite-size pieces, approximately 1 1/2 by 1 1/2 inches.\nIn a large resealable plastic bag, combine the fennel, mustard, salt and black pepper. Add the chicken and massage the bag so the chicken is thoroughly coated in the spices. Add the buttermilk and onions, and massage the bag again to mix the ingredients. Marinate the chicken in the refrigerator for at least 1 hour and up to overnight.\nFor the breading: Set up a breading station by lining up 3 small baking dishes or pie plates. In one dish, add the flour. In the second, whisk the eggs with 3 tablespoons water. In the third, mix together the panko, fennel, paprika, salt and black pepper.\nA few pieces at a time, remove the chicken from the marinade and let the excess drip off before dredging in the flour. Shake off the excess flour and then dunk the chicken in the egg wash, letting the excess drip off. Finally, dredge in the panko mixture, making sure the chicken pieces are completely coated.\nPlace the breaded chicken on a wire rack set over a baking sheet and refrigerate, uncovered, for 15 to 20 minutes.\nFill a large, heavy skillet with about an inch of canola oil and heat to 350 degrees F over medium heat.\nIn batches, fry the chicken in the oil until golden brown all over, 3 to 4 minutes per side. Drain on a paper-towel-lined baking sheet.\n", + "cuisine_type": "American, Southern" + }, + { + "recipe": "Dolmades: Stuffed Grape Leaves\n1/4 cup plus 1 cup olive oil\n2 medium yellow onions, finely chopped\n3 cloves garlic, minced\n1/2 cup pine nuts\n1 cup long-grain rice\n1 teaspoon salt\n1/2 cup golden raisins\n1 tablespoon minced mint\n2 lemons, juiced\n1 (8-ounce) jar grape leaves, or 36 medium-sized fresh leaves\nKicked Up Tzatziki, recipe follows\n1 medium cucumber, peeled, sliced in half, seeded and finely chopped\n1 cup plain yogurt\n1 tablespoon olive oil\n1 teaspoon lemon juice or white wine vinegar\n1/2 teaspoon salt\n1 teaspoon dill or oregano\n1 clove garlic, minced\n1/2 teaspoon Essence, recipe follows\n2 1/2 tablespoons paprika\n2 tablespoons salt\n2 tablespoons garlic powder\n1 tablespoon black pepper\n1 tablespoon onion powder\n1 tablespoon cayenne pepper\n1 tablespoon dried leaf oregano\n1 tablespoon dried thyme\nInstructions:\nIn a large saute pan over medium high heat, heat 1/4-cup olive oil. Add the onions and saute until translucent, about 6 minutes. Add the garlic and pine nuts and saute for 2 minutes. Transfer to a large mixing bowl and allow to cool slightly. Add the rice, salt, raisins, mint and juice of 1 lemon to the bowl with the onion mixture and mix well. Set aside.\nBring a medium pot of water to a simmer. Remove the grape leaves from the jar and drop them in batches of 4 or 5 into the hot water. Quickly remove them from the water and spread flat on a towel-lined work surface. Cut the stem from each grape leaf, as needed. (NOTE: Fresh grape leaves also need to be blanched for 1/2 minute.)\nTo assemble the dolmades, place 1 grape leaf on the work surface, dull side (or underside) of the leaf up. Place 1 to 2 teaspoons of rice filling near the stem end of the leaf. Fold the stem (bottom) end up over the filling, fold the sides toward the filling in the center, then roll up the leaf into a small cylindrical package, being careful not to fold too tightly, as the rice will expand during cooking.\nPlace the dolmades in a large Dutch oven or wide saute pan, seam side down. Combine the remaining cup of olive oil and juice of 1 lemon, and pour over the dolmades. Cover with a heavy plate or baking dish and add water to cover to the level of the plate. Bring to a boil, lower heat, and simmer for 1 hour, or until rice is tender.\nServe at room temperature, with Kicked Up Tzatziki as a dipping sauce.\nIn a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.\nCombine all ingredients thoroughly and store in an airtight jar or container.\nRecipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.\n", + "cuisine_type": "American, Mediterranean" + }, + { + "recipe": "Goat Cheese Cheesecake with Spiced Wafer Crust\n6 tablespoons unsalted butter, melted, plus more for the pan\n2 cups vanilla wafer crumbs, such as Nilla\n1/4 cup sugar\n1/2 teaspoon ground cinnamon\n1/2 teaspoon ground ginger\n2 grates of fresh nutmeg\nPinch kosher salt\nTwo 8-ounce packages cream cheese, at room temperature\nOne 12-ounce log goat cheese\n1 1/2 cups sour cream sour cream\n4 large eggs\n1 1/2 cups sugar\n2 teaspoons vanilla extract\nInstructions:\nFor the crust: Butter a 9-inch springform pan. In a large mixing bowl, combine the butter, wafer crumbs, sugar, cinnamon, ginger, nutmeg and salt. Stir together until well combined and homogenous. Use your fingers to press the crumb mixture onto the bottom of the pan and about halfway up the sides. Reserve.\nFor the filling: Preheat the oven to 350 degrees. In an electric mixer with a paddle attachment, beat the cream cheese and goat cheese together until light and fluffy. Add the sour cream and continue beating until combined. Add the sugar and vanilla and begin to beat. Add the eggs one at a time, beating in each until thoroughly mixed before adding the next one.\nTo assemble: Pour the filling into the prepared crust. Place on a baking sheet and bake for 30 minutes. Rotate the baking sheet and bake until the filling is set, another 25 to 30 minutes. If the filling starts to color, tent the pan with aluminum foil. Remove the cake from the oven and let cool completely before the serving (it continues to set as it cools).\nThe cake will continue to set as it cools, but it's best served after it has been refrigerated overnight and has really firmed up.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Stuffed Baby Eggplants\n1/4 cup olive oil\n2 cups finely chopped white onion\n6 garlic cloves, sliced\n2 tablespoons salt\n4 cups canned chopped San Marzano tomatoes, with juice\n1 cup white wine\n2 cups beef stock or water\n1 bay leaf\n1 teaspoon freshly ground black pepper\n1 tablespoon fresh oregano leaves\n12 baby eggplants\nSalt\n2 pounds beef sage sausage\n2 cups tomato sauce\n8 ounces fresh mozzarella, grated or sliced\nInstructions:\nPreheat oven to 350 degrees F.\nIn a 4-quart saucepan over medium heat, add oil. Add the onions, garlic, and salt. Sweat for 3 minutes or until vegetables are translucent and aromatic. Add the remaining ingredients and bring to a simmer. Simmer for 8 hours over low heat, stirring occasionally. Check seasoning.\nCut eggplants in half, scoop out seeds, and sprinkle with salt, cut side up. Place the eggplant halves on a baking sheet and let sit for 1 hour. Place 1 1/2 ounces of sausage in each eggplant half. Place in the oven and bake for 15 minutes. Top each eggplant with some tomato sauce and fresh mozzarella. Place back into oven for 10 minutes or until the cheese melts.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Almond Honeycomb Cake\n1 3/4 cups unsalted butter, at room temperature, plus more for the pan\n3/4 cup all-purpose flour (see Cook's Note) \n2 teaspoons kosher salt \n2 cups sugar \n6 large eggs, at room temperature \n1 vanilla bean, split lengthwise \n3 cups almond flour (see Cook's Note) \n3 tablespoons whiskey, such as Maker's Mark \n1 orange \n8 green cardamom pods, lightly crushed \n1 1/2 cups wildflower honey \nInstructions:\nPreheat the oven to 350 degrees F.\nThoroughly butter a 12 1/4-by-11 2/3-inch honeycomb pull-apart dessert pan, making sure to cover all the detailed nooks and crannies. Lightly dust the pan with all-purpose flour (sifting the flour over the top of the pan works best; tap out excess). \nBeat the butter, salt and 1 3/4 cups of the sugar in a large bowl with an electric mixer on medium speed, scraping down the sides as needed, until well combined (the butter does not need to be fluffy), about 3 minutes. Beat in the eggs, one at a time until incorporated (the mixture will first appear loose and broken, but will eventually come together). Scrape the seeds from the vanilla bean and beat into the butter mixture; reserve the pod for another use. \nReduce the mixer speed to low and beat in the almond flour until combined. Add the all-purpose flour and beat on low until combined. Add the whiskey and beat on low until combined. Scrape the batter into the prepared pan, smoothing the top with a rubber spatula. Tap the pan firmly on the counter a few times to force batter into the edges of the pan. \nBake the cake until golden brown, the edges begin to pull away from the pan and a toothpick inserted in the center and edges of the cake comes out clean, 35 to 45 minutes. Let the cake cool in the pan on a wire rack for 15 minutes. Invert the cake onto a serving plate; carefully remove the pan and very lightly brush away any excess flour from the top of the cake. \nMeanwhile, use a vegetable peeler to peel wide strips from half of the orange (about 6 strips). \nBoil the cardamom pods in 3/4 cup water in a small saucepan over medium heat until most of the water has evaporated and the mixture is very fragrant, 8 to 10 minutes. Remove from the heat and stir in 1 cup of the honey and the orange peels. Let sit for 5 minutes. Strain the mixture through a mesh sieve into a small glass measuring cup; discard the solids. The mixture should be very thin and slightly warm; gently re-heat if necessary. Slowly drizzle the mixture over the warm cake, allowing the cake to soak up the honey before adding more. Let the cake cool, about 1 hour. \nJust before serving, heat the remaining 1/4 cup sugar with 1 tablespoon water in small saucepan over medium-high heat and cook, stirring occasionally, until the sugar dissolves, 3 minutes. Stir in the remaining 1/2 cup honey until combined, then remove from the heat and drizzle over the top of cake, allowing the honey to slowly drip over the sides and into each honeycomb.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Honey Glazed Fried Manchego Cheese\n1 cup all-purpose flour\n1 egg, lightly beaten\n1 cup panko bread crumbs\n1/2 pound Manchego cheese, cut into 1 1/2-inch cubes\nCanola oil, for frying\nHoney, for drizzling\nSmoked paprika, for sprinkling\nInstructions:\nPlace the flour, egg, and panko bread crumbs in 3 separate dishes.\nDip the cheese cubes into each ingredient to coat, starting with the flour and ending with the panko.\nPreheat the canola oil in a deep fryer to 375 degrees F, (or in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.) If you don't have a thermometer, a cube of bread will brown in about 3 minutes.\nAdd the breaded cheese to the hot oil, in batches, and deep fry until the cubes are crisp and golden.\nRemove the cheese from the oil and place on a paper towel-lined baking sheet to absorb the excess oil. Transfer the cheese to a serving platter, drizzle with the honey, and dust with the paprika.\n", + "cuisine_type": "American, Spanish" + }, + { + "recipe": "Orange-Honey Glazed Carrots\n3 bunches carrots, peeled\n2 tablespoons unsalted butter\n2 tablespoons honey\nKosher salt\n1 teaspoon minced fresh ginger\n1 teaspoon grated orange zest\n1/2 cup freshly squeezed orange juice\n1/2 teaspoon freshly ground black pepper\nInstructions:\nCut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.\nAdd the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.\n", + "cuisine_type": "American" + }, + { + "recipe": "Cheater Churros\n3 quarts vegetable oil\n1 1/2 cups pancake mix \n1/2 teaspoon ground cinnamon \n1/2 teaspoon kosher salt \n1/4 teaspoon freshly ground nutmeg \n1/2 cup fat-free milk \n1/2 teaspoon pure vanilla extract \n1 cup granulated sugar \nChocolate Dipping Sauce, recipe follows\n1/2 cup hot fudge sauce\n1/4 cup heavy cream \n1/4 teaspoon ground cinnamon \n1/4 teaspoon chili powder \nPinch kosher salt\nInstructions:\nPut the vegetable oil in a large, heavy-bottomed stockpot fitted with a deep-frying thermometer. Heat the oil over medium-high heat to 375 degrees F. Place a cooling rack over a paper towel-lined baking sheet.\nFit a large piping bag with a small star tip.\nIn a mixing bowl, whisk together the pancake mix, cinnamon, salt and nutmeg. Pour in the milk and vanilla extract. Stir vigorously to form a thick dough. Transfer the dough to the prepared piping bag and squeeze to press the dough down towards the tip.\nCarefully squeeze about 3 inches of dough into the hot oil. Use a pair of kitchen shears to trim the end of the churro from the piping bag. Repeat this process to create 3 more churros. Fry the churros, turning occasionally, until golden brown and crispy, 2 to 3 minutes. Lift the churros out of the hot oil and allow any excess oil to drip off. Place the churros onto the cooling rack and continue this process until all of the dough has been fried.\nPlace the granulated sugar into a shallow bowl. Dredge the warm churros in the sugar until evenly coated on all sides. Serve with the Chocolate Dipping Sauce.\nPut the fudge, cream, cinnamon, chili powder and salt in a small saucepot. Cook over medium heat, stirring occasionally, for about 3 minutes. The sauce will thicken as it cools.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Raclette\n1 large wedge raclette (about 1 pound)\n1 dozen cooked small new potatoes, unpeeled\nAssorted pickled garnishes: cornichons, pickled onions, caper berries\n1/2 pound sliced Black Forest ham\nSliced ripe tomatoes\nInstructions:\nHave a knife ready and small plates to serve. Arrange potatoes, pickles, onions, caper berries, ham, and tomatoes on a serving platter. Place cheese on a clean stone or a heatproof board or tile as close to the fire as possible. As the top of the cheese melts, scrape off cheese onto potatoes and accompany with garnishes. It takes some time between servings for the cheese to continue to melt, so have some wine or kirsch handy to keep guests happy.\n", + "cuisine_type": "Swiss" + }, + { + "recipe": "\\A Star is Born\\ Cupcakes\nNonstick oil spray\n1 cup roasted hazelnuts\n4 tablespoons dark brown sugar\n16 gingersnaps \n1 stick salted butter, at room temperature\n4 tablespoons hazlenut liqueur, such as Frangelico\n1 1/2 cups all-purpose flour\n1 teaspoon baking powder\n1/4 teaspoon salt\n1 stick salted butter, at room temperature\n1 cup plus 2 tablespoons brown sugar\n2 large eggs\n1 teaspoon pure caramel extract\n1 teaspoon pure vanilla extract\n1/2 cup plus 2 tablespoons buttermilk\n1/2 cup pre-cut caramel pieces \n1 cup dark brown sugar\n1/4 cup evaporated milk \n1 stick salted butter\n4 sticks salted butter, cold\n1 teaspoon salt\n5 cups confectioners' sugar\n1 cup caramel sauce, at room temperature\n1/2 cup heavy cream\n4 teaspoons vanilla bean paste\nNonstick oil spray\n1 1/4 cups granulated sugar\n1/4 teaspoon salt\n.06-ounce container edible star glitter\n1/4 cup turbinado sugar\nInstructions:\nPreheat the oven to 350 degrees F. Line two 2 dozen mini-cupcake pans with paper cupcake liners and spray with oil spray.\nFor the crust: In a food processor fitted with the blade attachment, add the hazelnuts, brown sugar and gingersnaps, and pulse until a medium-fine paste. Then, add the butter and liqueur, and pulse until it's a paste that sticks when pinched with your fingers. Place 1 tablespoon of the crust into the prepared pans.\nFor the cupcakes: In a medium bowl, sift together the flour, baking powder, and salt; set aside. In the bowl of an upright mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in the eggs, one at a time, and then beat in the extracts. With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk and beginning and ending with the flour mixture; beat until combined after each addition. Fold in the caramel pieces with a rubber spatula. Using a small ice cream scoop, scoop the batter into the prepared pans three-quarters of the way full. Bake until a toothpick comes out clean, about 11 minutes. Remove the cupcakes from the pans when cool to the touch.\nFor the butterscotch glaze: In a saucepan over low heat, combine the brown sugar, evaporated milk and butter, and cook for 10 minutes, stirring constantly with a wooden spoon. Remove from the heat and allow to slightly cool (it will thicken as it cools). Reserve for assembly.\nFor the frosting: In the bowl of an upright mixer fitted with the paddle attachment, beat the butter and salt together until lightened and fluffy. Reduce the speed to low and add the confectioners' sugar. Mix until thoroughly combined. Scrape down the sides of the bowl and add the caramel sauce, heavy cream and vanilla bean paste. Beat on medium-high speed until light and airy and completely mixed, about 2 minutes). Place in a pastry bag fitted with a small star tip and leave at room temperature.\nFor the stars: Lay out a large piece of parchment paper on a baking sheet on your work surface and spray with oil spray. In a medium saucepan, mix the granulated sugar, salt and 3/4 cup water; stir over low heat until the sugar dissolves to make a syrup. Increase the heat and bring the syrup to a boil. Lower the heat slightly and swirl the pan once or twice so the syrup colors evenly to a golden blonde. Remove from the heat and transfer to a flat work surface. Dip the tines of a fork into the golden blonde colored caramel and, in sweeping motions, make a star pattern on the parchment paper. Repeat until the desired amount of stars is achieved. Allow the caramel to harden, and then gently lift off the parchment paper and reserve for cupcake adornments.\nTo assemble: Dip the tops of the cooled cupcakes in the room temperature butterscotch glaze. Pipe the caramel buttercream frosting in a 1-inch diameter rosette on top of the glazed cupcakes, and sprinkle with edible star glitter and turbinado sugar. Then finish by adorning with a radiating star topper.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Mango Sorbet with Grilled Fruit\nFresh mango, pureed (2 3/4 cups)\n1 1/2 cups hot water\n1 cup sugar\n1/2 teaspoon lemon juice\nUse fresh if available - Dried are also good\nPort\nZest from 1 lemon\n1 pineapple\n1 cup orange juice\n1/2 cup dark brown sugar\n1 bunch bananas\n1 cup orange juice\n2 tablespoons lime juice\n4 tablespoons molasses\nPinch of salt\nNectarines or peaches\nSalt, optional\nOlive oil\nDark brown sugar\nInstructions:\nFor the sorbet: Combine water, sugar and lemon juice in saucepan over low heat. Stir until sugar is completely dissolved -- DO NOT BOIL. Remove from heat. Pour Mango puree and sugar mixture into sorbet freezer. Set timer to 15 minutes, or follow the freezer directions. Batch is finished when mixture firms up and looks fluffy.\nFor the figs: Place figs in saucepan and cover with port and zest from 1 lemon and simmer for 15 minutes. These can be served poached or lightly grilled.\nPeel, core, and slice pineapple. Combine orange juice and dark brown sugar in saucepan and simmer on low heat until mixture starts to thicken. Stir to avoid burning. Brush on pineapple slices and grill lightly until grill marks appear, about 2 minutes per side.\nFor the banana: Cut bananas lengthwise and place in baking tray. Combine orange juice, lime juice, molasses and pinch of salt. Simmer for a few minutes. Pour mixture over bananas, covering fruit and then grill. Turn over gently about 2 minutes per side.\nFor the nectarines or peaches: Pit and cut fruit in half. Lightly salt fruit if not sweet. Lightly brush olive oil and toss fruit in bowl with dark brown sugar covering all surfaces. Grill 3 to 4 minutes per side.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Cherry-Chocolate Ice Cream\n1 1/3 cups halved pitted cherries (about 13 ounces whole cherries)\n1/2 cup plus 2 tablespoons sugar\n1/2 cup dark rum (or water)\n1 1/2 cups whole milk\n4 large egg yolks\n3 ounces semisweet chocolate, chopped\n1 ounce unsweetened chocolate, chopped\n1 tablespoon unsalted butter\n3/4 cup heavy cream\n1 1/2 teaspoons vanilla extract\nInstructions:\nPut the cherries, 2 tablespoons sugar and the rum in a medium saucepan and cook over medium-high heat until syrupy, about 20 minutes. Remove from the heat and let cool, then refrigerate until cold, at least 2 hours.\nMeanwhile, heat the milk and the remaining 1/2 cup sugar in a saucepan over medium-low heat, whisking to dissolve the sugar. Whisk the egg yolks in a small bowl. Gradually whisk about 1/2 cup of the warm milk mixture into the eggs, then whisk the egg mixture into the saucepan. Cook, stirring constantly, until the mixture coats a spoon and registers 168 degrees F on a candy thermometer, about 15 minutes. Remove from the heat; add the semisweet and unsweetened chocolate and the butter and set aside until the chocolate melts, about 5 minutes.\nTransfer the chocolate mixture to a blender and puree until smooth. Pour into a large bowl and stir in the heavy cream and vanilla. Refrigerate until chilled, at least 2 hours or overnight.\nChurn the chilled chocolate mixture in an ice cream maker. Strain the cherry mixture, reserving the syrup. When the ice cream is very thick, add the cherries and continue churning until incorporated. Transfer to a freezer-safe container. Drizzle in the reserved cherry syrup and swirl with a spoon. Cover and freeze until firm, at least 4 hours.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Oven-Roasted Tomatoes\n1/2 cup balsamic vinegar\n2 tablespoons Dijon mustard \n1 tablespoon honey \nKosher salt and cracked black pepper\n3/4 cup canola oil \n5 pounds roma tomatoes, quartered\n1 tablespoon dried basil \n1 tablespoon kosher salt \n1 teaspoon dried garlic powder\n1 teaspoon onion powder \n1 teaspoon cracked black pepper \n1/2 teaspoon dried Italian seasoning\nInstructions:\nFor the balsamic vinaigrette: Combine the vinegar, mustard, honey and salt and pepper to taste. Stir with a whisk or fork, then drizzle in oil, whisking constantly, until combined.\nFor the roasted tomatoes: Preheat the oven to 400 degrees F. Line a sheet pan with foil and spread out the tomatoes evenly to ensure a proper roast on each. Sprinkle the dried basil, salt, garlic powder, onion powder, pepper and Italian seasoning over the tomatoes, making certain that each tomato is well seasoned. Drizzle 1/4 cup vinaigrette over the tomatoes, making sure not to over-coat the tomatoes.\nRoast the tomatoes 45 minutes. (This is a fast roast, not an oven-dried tomato. Do not flip or shake the pan. The tomatoes will caramelize slightly on the top and the bottoms will remain juicy.) Turn the oven off and let sit in the oven 15 additional minutes. \n", + "cuisine_type": "American" + }, + { + "recipe": "Italian Stallion Salad\n6 ounces sliced provolone cheese\n5 ounces very thinly sliced sopresatta\n5 ounces very thinly sliced salami\n1/2 cup fresh basil leaves\n5 ounces very thinly sliced prosciutto\n6 ounces sliced mozzarella cheese\n3 cups 1-inch pieces iceberg lettuce\n3 cups 1-inch pieces romaine lettuce\n2 cups 1/4-inch julienned strips radicchio\n1 cup 1/4-inch julienned strips endive\n1/2 cup pepperoncini, cut in thirds\n1/2 cup peppadews, quartered\n1/2 cup black olives, quartered\n1/3 cup balsamic vinegar\n1 teaspoon finely chopped fresh oregano leaves\n2 teaspoons finely chopped fresh parsley leaves\n1 teaspoon finely chopped fresh thyme leaves\n1 teaspoon finely minced garlic\n1/4 teaspoon salt\n1/2 teaspoon freshly ground black pepper\n3/4 cup extra-virgin olive oil\n3 tablespoons grated Parmesan\nInstructions:\nOn a small cutting board, lay down a piece of plastic wrap, about 2 feet long. Stack the provolone cheese in the center in a roughly 5-inch area. Layer the sopresetta on top of the provolone followed by layers of salami, basil leaves, prosciutto, and mozzarella. Wrap tightly in plastic wrap, place in refrigerator, a 1/2 hour, with a heavy plate on top to press mixture together.\nIn a large salad bowl, toss together lettuces, pepperoncini, peppadew and olives.\nIn a small bowl combine balsamic vinegar, oregano, parsley, thyme, garlic, salt and pepper. Slowly whisk in oil to incorporate.\nRemove cheese and meat stack from refrigerator and slice it into 2 1/2-inch strips that are 1/4-inch thick. Add dressing to salad and toss. Decorate top with meat and cheese pressed slices. Garnish with Parmesan.\n", + "cuisine_type": "ItalianNote: Some dishes may" + }, + { + "recipe": "BBQ Buffalo Burger with Mango Ketchup and Red Slaw\n1 pound buffalo meat, finely ground\n1 cup BBQ sauce (Mesa) or your favorite brand\nSalt and pepper\n8 slices rye bread\n2 tablespoons olive oil\n1 small onion, coarsely chopped\n2 cloves garlic, coarsely chopped\n1 mango, peeled and coarsely chopped\n1/4 teaspoon ground cinnamon\n1/4 teaspoon allspice\nPinch of ground cloves\n1 habanero pepper, coarsely chopped\n1/2 cup red wine vinegar\n1 teaspoon honey\nSalt and freshly ground pepper\n1/2 large head red cabbage, finely shredded, divided\n1 cup rice wine vinegar\n2 tablespoons olive oil\n1 tablespoon caraway seeds\nSalt and freshly ground pepper\n8 slices rye bread\nInstructions:\nFor the burgers: Divide the meat into fourths and shape into burgers. Brush on both sides with the bbq sauce and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side.\nFor the ketchup: Use side burner or grill top. Heat oil in a medium saucepan over medium high heat. Add onions and garlic and cook until soft. Add mango and cook for 5 minutes, or until soft. Add cinnamon, allspice, cloves and habanero and cook an additional 2 minutes. Place the mango mixture in a food processor and add the vinegar and honey. Process until smooth. Season with salt and pepper to taste. Serve cold or at room temperature.\nFor the slaw: Place vinegar and oil in a small saucepan and bring to a boil Place 3/4 of the cabbage in a large bowl and add the hot vinegar mixture and stir well. Add the caraway seed and season with salt and pepper to taste. Mix together all ingredients and season with salt and pepper to taste. Let sit at room temperature for 1 hour, until wilted. Just before serving, add the remaining raw cabbage.\n", + "cuisine_type": "American, Asian" + }, + { + "recipe": "Nancy's Spinach Salad\n1/2 small onion\n1/3 cup ketchup\n2 tablespoons Worcestershire\n1/4 cup white vinegar\n1/2 cup sugar\n1 cup canola oil\n1 large bag fresh spinach\n2 hard boiled eggs\nSeveral large mushrooms, sliced\n4 to 5 slices bacon, cooked and crumbled\n1 container fresh bean sprouts\nInstructions:\nFor the Dressing: In a food processor, chop onion, add all other ingredients except oil, and blend. Slowly add the oil, refrigerate for 1 day.\nFor the Salad: Mix all of the ingredients in a bowl and toss with dressing.\n", + "cuisine_type": "American" + }, + { + "recipe": "Steak and Egg Burrito\n1 cup sour cream\n2 tablespoons hot sauce, such as Tabasco\n2 tablespoons butter \n1 medium onion, julienned \nSalt and freshly ground black pepper\nTwo 8-ounce New York strip steaks \n6 large eggs\nFour 12-inch sun-dried tomato tortillas \n1 cup shredded gruyere \nVegetable oil, for brushing\nInstructions:\nMix the sour cream and hot sauce, and set aside for later use.\nIn a large skillet, heat the butter over medium heat. Add in the onions and cook, stirring only occasionally, until deep brown and caramelized, 20 minutes. Season with salt and pepper and set aside.\nHeat a large, cast-iron grill pan over medium-high heat. Sprinkle the steaks liberally with salt and pepper. Cook the steak until super caramelized, 5 to 6 minutes per side. Rest the meat for 10 minutes.\nWhile steaks are cooking, whisk the eggs with a couple pinches salt and pepper. Quickly scramble the eggs until slightly firm. Set aside.\nThinly slice the rested steaks, removing any large pieces of fat. On a flat tortilla, sprinkle layer of gruyere, then add on some sliced steak, scrambled eggs and finally some caramelized onions. Roll up, brush with a little vegetable oil and griddle for 2 to 3 minutes per side. Serve with a sidecar of the prepared sour cream.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Grammy Carl's Popcorn Balls\n10 cups (4.4 ounces) popped popcorn\n1 cup molasses \n1 cup sugar \n2 tablespoons unsalted butter, plus more for coating hands \n1 teaspoon apple cider vinegar \nInstructions:\nLine a baking sheet with wax paper; set aside. Place the popcorn in a large bowl; set aside.\nIn a heavy medium pot, stir to combine the molasses, sugar, butter and vinegar. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the mixture reaches 260 degrees F (hard ball stage) on a candy thermometer, 5 to 8 minutes. Let cool for about 5 minutes, then pour over the popcorn; fold and mix to coat using a rubber spatula. Let the popcorn cool slightly.\nCoat your hands well with butter and form the popcorn mixture into 1/2-cup balls, squeezing to keep the popcorn together. Place on the prepared baking sheet and let sit until completely cooled and hardened, about 20 minutes.\n", + "cuisine_type": "American" + }, + { + "recipe": "Crab and Ricotta Cannelloni\n1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)\n1 cup whole milk ricotta cheese\n3/4 cup grated Parmesan, plus 1/4 cup for sprinkling\n1 egg yolk\n1/2 cup chopped fresh basil leaves\n1 pound lump crabmeat\n1/4 teaspoon salt\n1/4 teaspoon freshly ground white pepper\nBechamel Sauce, recipe follows\n5 tablespoons unsalted butter\n1/2 cup all-purpose flour\n4 cups whole milk, warmed\n1/2 teaspoon salt\n1/4 teaspoon freshly ground white pepper\nPinch freshly grated nutmeg\nInstructions:\nBring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.\nIn a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.\nPreheat oven to 350 degrees F.\nFill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.\nIn a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)\nYield: about 4 cups\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Cranberry-Orange Sauce\n2 (8-ounce) packages cranberries, fresh or frozen\n1 orange, zest cut into strips\n1/2 cup sugar\n1 cinnamon stick\nInstructions:\nPut all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Cool and refrigerate. Remove the cinnamon stick before serving.\n", + "cuisine_type": "American" + }, + { + "recipe": "Sweet Fresh Lima Beans\n2 tablespoons canola oil\n1 onion, finely diced \n4 cups fresh shelled lima beans or two 10-ounce packages frozen lima beans \n1 1/4 teaspoons sugar \nSalt and red pepper flakes\nInstructions:\nBring about 3 1/2 cups water to a boil in a small saucepan.\nHeat a medium stockpot over medium-low heat and add the oil. Saute the onions in the oil, gradually adding 1 cup of the boiling water and stirring frequently, until the onions are soft and golden brown, 15 to 20 minutes. Add the lima beans and cook until beginning to soften, 10 minutes more. Add the sugar, some salt and red pepper flakes and the remaining boiling water. Partially cover the pan and cook until the lima beans are tender, about 40 minutes. Use the back of a wooden spoon to gently mash one-third of the tender beans and combine to make creamy. Serve warm.\n", + "cuisine_type": "American" + }, + { + "recipe": "Vidalia Onion Steak and Wilted Spinach Salad\n10 ounces spinach, trimmed, washed and dried, about 6 cups\n1/2 red bell pepper, cut into thin strips\n3 tablespoons olive oil, divided\n1/2 pound boneless top sirloin steak, trimmed of fat, thinly sliced\n2 Vidalia onions, sliced\n3 tablespoons balsamic vinegar\n2 tablespoons water\n1 teaspoon honey\n1 teaspoon Dijon mustard\n1 teaspoon grated ginger\nSalt and pepper, to taste\nInstructions:\nPlace spinach and red pepper on large serving platter or divide evenly among 4 individual salad plates. Set aside. In a large skillet, heat 1 tablespoon oil over medium-high heat. Saute steak quickly until medium rare. Remove from pan. Add remaining oil and saute onion slices until softened and translucent. Stir in vinegar, water, honey, mustard, ginger, salt and pepper. Bring to a boil. Quickly stir in meat. Spoon over spinach. Serve immediately.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Scones\n1 1/2 pounds all-purpose flour\n4 ounces sugar, plus additional for topping scones\n1 tablespoon baking powder\n1/3 tablespoon salt\n9 ounces butter, cut into walnut-sized pieces\n1/2 pound currants\n1 1/5 cups buttermilk\n3/4 teaspoon baking soda\nCream, to coat scone tops\nInstructions:\nPreheat the oven to 325 degrees F.\nSift all the dry ingredients 3 times and put in the bowl of a mixer. Add the butter using a paddle attachment and combine until the butter is completely dispersed. Add the currants and then the buttermilk, and mix until a dough forms. Roll out the dough to a thickness of about 1-inch. Use a cutter to cut desired shapes. Brush with cream and sprinkle with sugar. Bake until lightly golden, about 15 minutes.\n", + "cuisine_type": "British" + }, + { + "recipe": "Chicken Salad\n4 cups minced cooked chicken\n1 cup minced celery\n1/4 cup minced onion\n1/4 cup minced pecans\n1/4 cup minced cucumber\n2 tablespoons mango chutney\n1/4 cup mayonnaise\n2 teaspoons hot Madras curry powder\nSalt and pepper\nInstructions:\nMix together the chicken, celery, onion, pecans and cucumber in a medium-sized bowl. Place all the remaining ingredients in a small bowl and stir until the curry powder is mixed through and the mixture becomes a mustardy yellow hue. Add the mayonnaise mixture by tablespoons to the chicken mixture. (The salad should not be too wet or too dry -- you may not need all of the mayonnaise mixture.) Adjust the seasonings, cover with plastic wrap, and chill for at least 1 hour. Serve chilled on a bed of lettuce or mounded in a hollowed-out pineapple half.\n", + "cuisine_type": "American, Indian" + }, + { + "recipe": "Beef Short Rib Enchilada\n5 tomatillos, chopped\n1 yellow onion, sliced\n1 shallot, sliced\n1 jalapeno, seeds removed, sliced\n1/2 cup freshly chopped cilantro leaves\nOlive oil\n2 to 3 pounds boneless beef short ribs\nSalt and freshly ground black pepper\n1 yellow onion, sliced\n1 leek, white and light green parts only, sliced\n2 shallots, sliced\n1 red bell pepper, seeded and cored, sliced\n4 cloves garlic, sliced\n1 jalapeno, seeds removed, sliced\n1 bay leaf\n1 canned chipotle chili\n5 Roma tomatoes, quartered\n1 teaspoon ground cumin\n1 cup tomato paste\n1 cup tequila\n1 orange, cut in 1/2\n4 to 6 cups chicken stock\nCilantro, for serving, if desired\nSliced scallions, for serving, if desired\nQueso fresco, for serving, if desired\nCorn tortillas, for serving, if desired\nSteamed white rice, for serving, if desired\nInstructions:\nPreheat oven to 350 degrees F. \nTomatillo Salsa: \nCombine all ingredients except cilantro, over medium heat, and cook for 10 minutes in 1/2 cup olive oil. A little caramelization is okay. Puree in a blender. Add chopped cilantro and keep warm. \nBeef Short Rib Enchiladas: \nIn a saute pan, over high heat, season short ribs with salt and pepper and sear all sides until golden brown. Remove from pan and set aside. \nIn a large pot, over medium heat, combine the next 8 ingredients and cook in 1/2 cup of olive oil until tender. Add chipotles, tomatoes, cumin, and tomato paste. Cook until all liquid has evaporated. Deglaze with tequila and cook for 2 minutes. Season with salt and pepper. \nAdd short ribs and orange to mixture and cover with chicken stock. Bring to a boil, cover, and place in the preheated oven for approximately 4 hours or until meat is falling apart. \nRemove meat from liquid and let cool. Puree the liquid and vegetables, except orange and strain through fine mesh strainer. Season with salt and pepper. \nShred meat and let cool. Combine meat with cilantro, sliced scallions, and queso fresco. Roll desired amount into corn tortillas. \nReserve Serving Suggestion: \nPreheat oven to 400 degrees F. \nTen minutes before serving, place the short rib enchiladas in a saute pan with a little of the braising sauce, into the preheated oven. Ladle 3 ounces of sauce onto the plate. Place 1/2 cup of steamed white rice on the sauce. Place hot enchiladas on top. Top with 2 ounces of tomatillo salsa. To add some crunch, top with fried blue corn tortilla chips. \n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Turkey Meatballs with Fire-Roasted Green Chiles\n1 hatch chile\n1 poblano chile \n1 serrano chile \n1 Anaheim pepper \n1 cup milk \n1 cup panko breadcrumbs \n2 pounds ground turkey, half white meat and half dark meat \n1 cup minced sweet onion \n1/2 cup chopped flat-leaf parsley \n4 cloves garlic, minced \n2 large eggs \n2 teaspoons ground cumin \n2 teaspoons kosher salt \n1/2 teaspoon freshly ground black pepper \nPinch cayenne pepper \n1/4 cup chopped fresh cilantro \nInstructions:\nPreheat the oven to 350 degrees F.\nOver an open flame, roast the hatch, poblano, serrano and Anaheim chile peppers. Roast until the skins are charred and black all over, 2 to 3 minutes per side. Remove chiles from the flame and immediately place in a large bowl and cover with plastic wrap. Set aside and allow to steam for 8 to 10 minutes. Once the peppers have cooled, scrape away and discard the charred skin, then remove the stems and seeds. Finely dice the flesh and set aside.\nIn a small bowl, combine the milk and panko and set aside. In a medium mixing bowl, combine the ground turkey, onion, parsley, garlic, eggs, cumin, salt, black pepper, cayenne, panko-milk mixture and diced peppers. Mix all the ingredients together. Using your hands, shape the mixture into golf ball-sized meatballs, about 3 ounces each. Evenly space the meatballs on a baking sheet and place into the oven. Bake until firm and browned, 12 to 14 minutes.\nPlace the meatballs on a large platter, garnish with cilantro and serve.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Sesame-Crusted Tuna\n1/4 cup sesame seeds\n1 tablespoon black sesame seeds, optional\nsalt and freshly ground black pepper\nsalt and freshly ground black pepper \n2 tablespoons olive oil, plus more for brushing the fish\n1 1/2 tablespoons butter\n2 pounds tuna steaks, cut in 6 equal portions, approximately 1-inch thick\nfleur de sel\nInstructions:\nIn a dry skillet on medium heat, toast the white sesame seeds until they are just beginning to turn light golden brown and fragrant. Remove from heat and spread seeds on a plate. Add the black sesame seeds to the plate if using, and stir seeds around with fingertips to combine. \nBrush the tuna pieces on all sides with olive oil. Season on all sides with salt and pepper, and dip tuna pieces in the seeds, pressing to coat on all sides. Set aside on a wax foil lined cookie sheet. \nWhen ready to cook, heat the 2 tablespoons olive oil on medium high in the skillet. When oil is hot, add the butter, when the butter foams, add the fish to the skillet. Let cook without moving the fish for about 1 1/2 to 2 minutes, until the sesame crust begins to crisp and brown. When the crust is golden brown, turn the fish and cook until the other side is golden brown and crisp, about another 2 minutes, adding additional butter if needed to keep the fish from sticking and speed up the browning. Once the second side is browned, turn the fish pieces on edge with tongs, to brown the remaining sides. \nRemove from heat and set aside. Fish will be medium rare at this point. If you prefer fish more well done, place the ban with the fish in a 375 degree F oven for another 3 to 5 minutes. \nTo serve, slice each portion in half and place on the pasta bed with the edges overlapping. Sprinkle with finishing salt, if desired.\n", + "cuisine_type": "American, Japanese" + }, + { + "recipe": "Hand Cut Fries with Celery Salt\nCelery salt, for sprinkling\nVegetable oil\n4 large russet potatoes, scrubbed, peel-on\nInstructions:\nFill a 6-quart heavy pot or Dutch oven two-thirds of the way full with oil. Heat the oil over medium-high heat until a deep-fat thermometer registers 375 degrees F.\nCut the potatoes lengthwise into 1/4-inch-thick sticks. Fry the potatoes in batches, until golden brown, 8 minutes per batch. Transfer the potatoes with a slotted spoon to a paper-towel-lined baking sheet. Sprinkle with celery salt and serve immediately.\n", + "cuisine_type": "American" + }, + { + "recipe": "Pasta with Cauliflower-Parmesan Butter\nKosher salt and freshly ground black pepper\n12 ounces pasta \n8 ounces frozen or fresh cauliflower florets, thawed if frozen \n1/2 cup grated Parmesan \n1 clove garlic \n1 small shallot, roughly chopped \n1 stick (8 tablespoons) unsalted butter, at room temperature \nInstructions:\nBring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside. Reserve the pot.\nMeanwhile, pulse the cauliflower, Parmesan, garlic, shallot, 1 tablespoon salt and a few grinds of pepper in a food processor, stopping and scraping down the sides of the bowl as needed, until finely chopped. Add the butter and continue to process, stopping and scraping down the sides of the bowl as needed, until well combined. \nMelt 4 tablespoons of the cauliflower-Parmesan butter in the reserved pasta pot over medium heat. Add the pasta and stir until combined, thinning it out with the reserved pasta water 1 tablespoon at a time if needed. Divide among plates and season with salt and pepper, if desired. \nTightly wrap the remaining cauliflower-Parmesan butter in plastic wrap or transfer to an airtight container and freeze for up to 2 months. \n", + "cuisine_type": "Italian" + }, + { + "recipe": "Tourtiere with a Twist\n3 1/2 cups/425 g flour\n1 teaspoon salt\n1 1/4 cups/300 g cold butter, grated\n2 eggs, lightly beaten\n1 pound/500 g ground pork\n1/2 pound/250 g ground veal, hare or beef\n1 large onion, minced\n2 cloves garlic, chopped \nKosher salt and freshly ground black pepper\n1 teaspoon summer savory, more to taste\nPinch ground cloves, optional\n4 to 6 tablespoons breadcrumbs\n3 tablespoons milk, for brushing\nInstructions:\nFor the pastry dough: Put the flour and salt in a large bowl. Add the grated butter. Pinch quickly to combine with the fingers to create a coarse, crumbly mixture. Make a well in the center. Add the eggs and 1 tablespoon ice-cold water. Quickly mix into the flour, just until the mixture holds together. Do not over mix. Divide into 4 balls and flatten into disks. Wrap in plastic wrap and let rest in the refrigerator 30 minutes before using.\nFor the meat filling: Put 1/2 cup/125 ml water in a saute pan and quickly bring to a boil. Combine the ground pork, ground veal, onion, garlic, some salt and pepper and summer savory together in a bowl. Stir into the water. Cover, and cook until the meat is done, about 20 minutes. Remove the lid, stir in the breadcrumbs and continue cooking uncovered until the liquid has evaporated. Check the seasonings, and cool. \nHeat the oven to 450 degrees F/230 degrees C. \nRoll a disk of pastry dough into a rectangle. Spoon a generous stripe of meat filling down the middle of it. Fold the short ends, up over the meat making sure to trim any excess pastry dough, otherwise it will be too thick. Then fold over the long ends so that they overlap to seal. Again, trim any excess pastry dough so it will bake evenly. Turn the log onto a baking sheet, seam-side down. Make a few slits in the top to let steam escape. Brush the top with milk for a golden crust. Bake until crisp and nicely colored, about 25 minutes. Serve warm or at room temperature.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Emeril's Favorite Roast Pheasant\n3 (2 1/2 to 3 pound) farm-raised pheasants*, innards removed, wing tips and necks trimmed (See Cook's Note)\nSalt\nFreshly ground black pepper\n1 onion, peeled and coarsely chopped\n1 carrot, peeled and coarsely chopped\n1 orange, halved\n3 sprigs fresh thyme\n6 slices thick-cut bacon, cut in half\n1/4 cup Madeira\n1 cup rich chicken stock\n2 tablespoons cold, unsalted butter\nWild Mushroom Bread Pudding, recipe follows\n2 teaspoons vegetable oil\n1 cup sliced yellow onions\n10 ounces assorted wild mushrooms, such as oyster, shitake, chanterelles, wood ear, or porcini\n1 teaspoon minced garlic\n3 teaspoons Essence, recipe follows\n1 1/2 teaspoons salt\n1 teaspoon freshly ground black pepper\n1/4 cup lager beer\n5 large eggs\n3 cups heavy cream\n1/4 cup molasses\n1 1/2 teaspoons Worcestershire sauce\n1 teaspoons minced fresh thyme\n3/4 cup grated Gouda cheese\n3/4 cup grated white cheddar cheese\n3/4 pound stale white bread, cut into 1-inch cubes\n1 teaspoon unsalted butter\n1 tablespoon plain bread crumbs\n2 1/2 tablespoons paprika\n2 tablespoons salt\n2 tablespoons garlic powder\n1 tablespoon black pepper\n1 tablespoon onion powder\n1 tablespoon cayenne pepper\n1 tablespoon dried leaf oregano\n1 tablespoon dried thyme\nInstructions:\nPreheat the oven to 500 degrees F and position the oven rack in the bottom third of the oven.\nSeason the cavities and the outside of each pheasant liberally with salt and pepper. Divide the chopped onion and carrot equally among the cavities of the pheasants. Squeeze the juice from both halves of the orange and set aside. Cut 1 of the squeezed halves into 3 pieces, and tuck inside of the cavities along with the veggies. Insert 1sprig of thyme into the cavity of each pheasant.\nArrange the pheasants in a large roasting pan, breast sides up. Lay 2 strips of bacon over the top of each pheasant, cutting the bacon into pieces if necessary to cover as much of the pheasant as possible. Roast for 15 minutes, then remove the bacon strips and continue roasting for approximately 30 to 40 minutes, or until the juices run clear. (It is important to not overcook the pheasants, as they are very lean birds.) Remove the pheasants from the oven and transfer to a serving platter, loosely tented, while you make the sauce.\nUsing a spoon, carefully remove as much extra fat from the pan as possible. Place the roasting pan over high heat and, when hot, deglaze with the reserved orange juice and Madeira, using a wooden spoon to scrape any brown bits from the bottom of the pan. When the orange juice and Madeira have reduced by half, add the chicken stock and continue to cook until sauce has reduced enough to coat the back of a spoon, about 3 to 4 minutes. Swirl in the butter and remove from the heat. Season, to taste, with salt and pepper.\nRemove the back bone from each pheasant, then cut along the breast bone to divide the birds into two halves. Serve 1/2 pheasant per person, napped with some of the sauce and with some of the Wild Mushroom Bread Pudding.\nHeat the oil in a large, deep skillet over high heat. Add the onions and cook until golden brown and tender, 5 minutes. Add the mushrooms, 1/2 teaspoon of the garlic, 1 1/2 teaspoons of the Essence, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 to 2 minutes. Remove from the heat and let cool.\nIn a large bowl, combine the eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons of Essence, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of pepper, and whisk well to combine. Add the mushroom mixture and cheeses and stir well. Add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally.\nPreheat the oven to 350 degrees F.\nButter a 9 by 13-inch baking dish with the butter. Add the bread crumbs, shaking to cover the bottom evenly. Pour the bread pudding mixture into the prepared pan and cover with aluminum foil. Bake for 1 hour and uncover. Continue baking until risen and firm in the center, and golden brown, 20 to 30 minutes. Remove from the oven and cool slightly before serving.\nCombine all ingredients thoroughly and store in an airtight jar or container.\nRecipe from \\New New Orleans Cooking\\, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Fruit Kebabs\n6 firm apricots\n4 slightly firm peaches\n4, 1-inch pineapple slices\n4 tangerines\n4 firm bananas\n4 apples \n3 Tbs. lemon juice\n2/3 cup unsalted butter\n1 cup powdered sugar\n3 Tbs. Grand Marnier\n1-2 Tbs. orange juice\n2 Tbs. grated orange rind\n1/2 cup heavy cream\nInstructions:\nCut apricots in half and remove pits. Cut peaches in eighths (or quarters, depending on size). Cut pineapple in chunks. Peel tangerine and cut in quarters. Peel bananas and cut into 1-inch chunks. Peel apples and cut into eighths. Put apples, peaches and bananas in bowl with lemon juice and coat thoroughly. Place a mixture of fruits on each skewer.\nTo make sauce, melt butter, sugar, orange juice and orange rind in small sauce pan and stir until melted and then add Grand Marnier. Grill kebabs over medium heat, basting frequently. Combine remaining sauce with 1/2 cup cream and serve with hot kebabs.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Poke Nachos\nOil, for frying\nOne 12-ounce package wonton wrappers \n8 ounces fresh ahi tuna cubes \n1/2 cup mayonnaise \n1/2 cup sriracha \n1 tablespoon masago \n1 tablespoon salt \n1 tablespoon roasted sesame seeds \nAioli and furikake seasoning, for serving\nInstructions:\nHeat oil in a deep-fryer to 325 degrees F.\nCut wonton wrappers in half diagonally.\nFry wrappers until golden brown.\nMix tuna, mayo, sriracha, masago, salt and sesame seeds in large bowl.\nPlace wonton chips on a serving platter. Spoon spicy poke mixture on top of the chips. Top with aioli and sprinkle on furikake.\n", + "cuisine_type": "American, Japanese" + }, + { + "recipe": "Cold Brew Cocktail\n4 ounces cold brew coffee\n2 ounces bourbon\n2 ounces sweetened vanilla oat milk\n1 ounce coffee liqueur, like Kahlua\nInstructions:\nPour the cold brew coffee, bourbon, oat milk and coffee liqueur evenly into two mason jars filled with ice, then close the lids and vigorously shake. Enjoy right out of the mason jars!\n", + "cuisine_type": "American" + }, + { + "recipe": "Roasted Tomato and Garlic Soup\n32-ounce can pureed tomatoes\n25 Roma tomatoes, quartered\n1 large red onion, roughly chop\n1 jalapeno pepper, seeded and deveined, rough chop\n3 heads garlic cut in half\nExtra virgin olive oil to lightly coat\nParsley stems, loose\nFresh basil\n1 bay leaf\n2 tablespoons herbed oil\nGarlic croutons\nInstructions:\nPreheat oven to 500 degrees. Mix all of the ingredients in a large bowl. Pour into roasting pan and place in 500-degree oven. Roast for approximately 1 hour, until the skins just start to blacken; stir the tomatoes often to avoid burning the top layer while the bottom remains undercooked. Remove from the oven and pass through a food mill with a medium disc. Bring to a boil and check seasoning. Serve and drizzle with herb oil and garlic croutons.\n", + "cuisine_type": "Italian, French" + }, + { + "recipe": "Whiskey Bread Pudding\n5 eggs\n1 cup sugar\n1 tablespoon vanilla\n1/2 teaspoon nutmeg\n1/8 teaspoon cinnamon\n8 tablespoons butter, cut up\n2 cups cream\n1 (12-inch) loaf French bread, crusts removed and sliced into 1-inch cubes\n1/4 cup raisins\n1/2 cup pecans, chopped\n1 cup cream\n1 cup sugar\n1 teaspoon ground cinnamon\n1 tablespoon butter\n1/2 teaspoon cornstarch\n5 tablespoons whiskey\nPowdered sugar, for dusting\nWhipped cream, optional\nInstructions:\nIn a bowl, whisk the eggs until well blended. Add the sugar and mix in then add the vanilla, nutmeg, cinnamon, butter, and cream. Lay the bread cubes in a 8 by 8 inch square baking dish, sprinkle the nuts and raisins around, and then pour the custard over the bread. Cover the dish and let it soak overnight in the refrigerator.\nPreheat oven to 350 degrees F. Cover the dish with foil and poke holes in it. Bake until bread pudding souffled up, about 40 minutes then remove the foil, and bake another 10 minutes to brown lightly.\nFor the sauce, in a saucepan heat the cream, sugar, cinnamon, and butter together until almost boiling. Meanwhile, mix the cornstarch with the whiskey and stir it into the hot liquid. Bring just to a boil to thicken it.\nTo serve, pour a few spoonfuls of the whiskey sauce on a dessert plate. Scoop out the desired portion size of the pudding, placing it on the sauced plate. Dust the pudding with powdered sugar and finish it off with a dollop of whipped cream.\nNotes about the recipe: This is a restaurant recipe so uses leftover bread. Save the crusts and dry them in a low oven, then grind them in a food processor to make bread crumbs.\n", + "cuisine_type": "American, Southern" + }, + { + "recipe": "Turkey Cobb Salad Sandwich\nOne 5 1/2 to 6 pound whole turkey breast with skin and bone\n1 large onion, chopped\n3 carrots, chopped\n2 bay leaves\n1 teaspoon whole black peppercorns\n1/4 cup plus 2 tablespoons distilled white vinegar\n6 bacon slices\n1/2 pound poached turkey breast\n4 slices pain de mie or other firm white sandwich bread (about 1/4 inch thick)\n2 ounces blue cheese (softened)\n2 tablespoons mayonnaise\n1 firm-ripe California avocado\n4 small crisp lettuce leaves (romaine)\nInstructions:\nIn a deep kettle combine the turkey breast with enough cold water to cover it by 1 inch and remove the turkey breast. To the kettle add the onions, the carrots, the bay leaves, the peppercorns, and the vinegar, bring the mixture to a boil, and add salt to taste. Return the turkey breast to the kettle and poach it, covered, for 30 minutes, and drain it, discarding the other solids.\nIn a skillet cook bacon over moderate heat until crisp and transfer to paper towels to drain. Toast bread and spread 2 slices with blue cheese and remaining 2 slices with mayonnaise. Thinly slice turkey diagonally. Pit and peel avocado and thinly slice. Divide turkey, bacon, avocado, and lettuce between blue-cheese bread slices and top with remaining 2 slices.\n", + "cuisine_type": "American" + }, + { + "recipe": "Seafood Gumbo\n1/2 cup cooking oil\n1/2 cup flour\n2 stalks celery, chopped\n2 onion, chopped\n1 medium green pepper, chopped\n1 cup chopped tomatoes\n2 quarts hot water\nSalt and pepper, to taste\n2 cups cooked okra\n2 pounds shrimp, peeled\n1 pound crabmeat\n1/2 to 1 teaspoon file powder\nInstructions:\nPut oil in a heavy pot and add flour. Over medium-low heat stir constantly until it browns to the color of coffee; cook slowly.\nWhen roux has browned add celery, onions, and green peppers. Cook until wilted, add tomatoes, water, salt and pepper to taste and bring to a boil. After it is brought to a boil, add the okra lower the heat and cover and simmer for 45 minutes. Check the water level and make sure there is a good consistency, otherwise add a little more water and then add shrimp and crab. Cook an additional 30 minutes. Turn off the stove and add 1/2 to 1 teaspoon file. Serve\n", + "cuisine_type": "Cajun, Creole" + }, + { + "recipe": "Less is S'mores Cocktail\nIce, as needed\n1 ounce chocolate liqueur (recommended: Godiva)\n1 ounce dark creme de cacao\n2 ounces vanilla-flavored vodka\nChocolate syrup, for serving\nCrushed graham crackers, for serving\nMarshmallow fluff, for serving\nInstructions:\nShake the chocolate liqueur, creme de cacoa, and vanilla-flavored vodka over ice. \nPlace chocolate syrup in a shallow bowl or plate. In a separate plate or bowl, add the graham crackers. Rim a glass with chocolate syrup and then press in graham crackers. \nStrain and pour in the cocktail mixture, then cover with marshmallow fluff and carefully brulee the fluff.\nSeries: Drinks with Alie and Georgia Episode: S'Mores Cocktail (Ep. 22: Part 1)\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Tequila Laced Gazpacho Cocktails with Grilled Shrimp\n4 large tomatoes, chopped\n4 cucumbers, peeled and chopped\n1 red onion, peeled and chopped\n4 cloves garlic\n2 cups tomato juice\n2 tablespoons sherry vinegar\n1 fennel bulb, chopped\n1 cup picked Italian parsley\nSalt and pepper\n1 tablespoon extra virgin oil\n4 jumbo (U-10) shrimp, cleaned, de-veined\n1 tablespoon zatar\n1 tablespoon olive oil\n1 shot of the finest tequila available\nLime slices, for garnish\nInstructions:\nCombine the gazpacho ingredients, except the olive oil, in a blender and puree until smooth. Top with a little extra virgin oil.\nToss the shrimp with the herbs, seeds, and oil. Grill 3 to 4 minutes on each side until cooked.\nIn a chilled glass, top each gazpacho with a light drizzle of tequila and the rim of the glass with 1 grilled shrimp and a slice of lime.\n", + "cuisine_type": "American, Spanish" + }, + { + "recipe": "Lemon Sesame Glazed Greens\n1 to 1 1/4 pounds stemmed hearty greens, mustard greens, or kale\n1 tablespoon olive oil\n2 cloves garlic, minced\n1 lemon, zested\n2 teaspoons freshly squeezed lemon juice\n1 tablespoon honey\n1 1/2 teaspoons kosher salt\n1/4 teaspoon freshly ground black pepper\n1/2 teaspoon red pepper flakes\n1 tablespoon sesame seeds\nInstructions:\nRemove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, roughly chop the greens. You should have 1 to 1 1/4 pounds finished greens once they are stemmed. (Weigh the greens after stemming, but before washing.)\nHeat a large 13 by 11-inch roasting pan set over 2 burners on medium heat. Once hot, add the olive oil. Add the garlic, lemon zest, lemon juice, honey, salt, and pepper and stir to combine. Add the greens and saute for 4 to 5 minutes, tossing continually. Add the red pepper flakes and the sesame seeds. Toss to combine. Adjust seasoning, if needed. Serve immediately.\n", + "cuisine_type": "American" + }, + { + "recipe": "Slow Cooked Curried Chicken with Cauliflower\n3 tablespoons canola oil\n6 cloves garlic, minced\n2-inch piece fresh ginger, minced\n1/3 to 1/2 cup prepared South Asian curry paste (recommended: Patak)\n3 cups chicken broth, low-sodium canned, or homemade\n2 cups whole milk plain yogurt\n6 bone-in skinless chicken thighs, about 2 1/4 pounds\n1 1/2 tablespoons kosher salt\nFreshly ground black pepper\n1 (1 pound) bag red lentils, picked over (2 1/4 cups)\n1 head cauliflower, broken into large florets\n2 (16-ounce) cans chickpeas, drained and rinsed\n1 bunch fresh mint or cilantro leaves, chopped\n1 lemon, cut in wedges\nInstructions:\nHeat a large skillet over medium-high heat. Heat the oil; add the garlic and ginger and cook, stirring, until fragrant. Add the curry paste and continue to cook until fragrant, about 2 minutes more. Whisk the broth with all the aromatics in the pan; then pour the liquid into a slow cooker. Whisk the yogurt into the liquid.\nSeason the chicken all over with salt and pepper. Add the chicken, lentils and remaining salt to the slow cooker. Cover and cook on HIGH for 6 hours, adding cauliflower and chickpeas about half way through cooking.\nDivide curry evenly into bowls and scatter freshly torn mint or cilantro on top. Serve with a wedge of lemon.\n", + "cuisine_type": "Indian, Middle Eastern" + }, + { + "recipe": "Standing Rib Roast with Cabernet au Jus\n1 (3-rib) prime rib beef roast, about 6 pounds\n5 garlic cloves, smashed\nFresh rosemary and thyme, roughly chopped\nKosher salt and freshly cracked black pepper\nOlive oil\n2 carrots, cut in chunks\n2 potatoes, peeled and cut in chunks\n1 onion, cut in half\n2 cups Cabernet Sauvignon\nPinch sugar\n1/4 cup water or beef drippings\n2 tablespoons chopped parsley\nInstructions:\nBuying and trimming: When ordering the rib roast from a butcher, be sure to request a \\top choice\\ roast cut from the small loin end; the best being ribs 12 through 10. Have the butcher cut off the chine/backbone. The rib bones look best if they are shortened and frenched, have the butcher do this for you as well.\nPreheat oven to 325 degrees F. Place the roast, rib side down, in a large roasting pan. In a small bowl mash together garlic, rosemary, thyme, salt, pepper and olive oil to make a paste. Smear the paste generously over the entire roast. Scatter the vegetables around the meat and drizzle with olive oil. Roast for about 1 1/2 to 2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 120 to 125 degrees F. for medium rare.\nRemove the beef to a carving board and allow to rest for 20 minutes to let the juices settle. Note: the internal temperature of the meat will continue to rise about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator so you can use the broth for the au jus and save the fat for Yorkshire pudding. Place the roasting pan over medium-high heat. Add the cabernet and scrape up the brown bits in the bottom of the pan. Add sugar, water/beef drippings, reserved vegetables and parsley. Season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Spice Rubbed Lamb Pops\n1 teaspoon ground cumin\n1 teaspoon ground coriander\n1/2 teaspoon ground cinnamon\n1/2 teaspoon freshly ground black pepper\n1/2 teaspoon salt\n1 1/4 pound lamb (top round) trimmed of fat and cut into 1/2-inch by 2 1/2-inch strips\nInstructions:\n12 skewers, if wooden soak in water for 10 minutes\nPreheat the grill or a grill pan.\nIn a small bowl combine the cumin, coriander, cinnamon, pepper and salt. In a large bowl sprinkle the spice mixture over the lamb strips and toss to coat.\nThread 1 piece of lamb onto each skewer and grill over medium-high heat for 4 to 5 minutes, turning once.\n", + "cuisine_type": "Middle Eastern, Greek" + }, + { + "recipe": "Eggplant Parm Empanadas\n1 Japanese eggplant\nKosher salt\n1 cup all-purpose flour\n4 large eggs, beaten\n1 cup dry breadcrumbs\nVegetable oil, for frying\nFreshly ground black pepper\n2 tablespoons olive oil\n1 onion, diced\n1 tablespoon dried oregano\nPinch crushed red chile flakes, optional\n3 cloves garlic, minced\nOne 28-ounce can whole peeled tomatoes, drained and chopped\n4 fresh basil leaves, chopped\nKosher salt and freshly ground black pepper\n2 packages (17 ounces or more) puff pastry, thawed\n8 ounces low-moisture mozzarella cheese, sliced into 1/4-inch-thick slices and then into 1/2-inch-by-3-inch rectangles\n1 large egg\nDried oregano, for sprinkling\n1/2 cup grated Parmesan\nInstructions:\nFor the eggplant: Slice the eggplant in half lengthwise, and then into 1/4-inch half-moon slices. Put on a cookie sheet lined with paper towels and sprinkle with salt. Allow the salt to extract some of the moisture from the eggplant slices for at least 10 minutes while you prep the rest of your ingredients. \nTake three plates and fill one with the flour, one with the beaten eggs and the third with the breadcrumbs. Dry the eggplant slices with the paper towels. Then coat each slice in the flour, then the eggs and finishing with the breadcrumbs. Allow these slices to rest for a minute; this will make the coating stick a little better and dry out to make a crispier crunch. \nCoat a large nonstick skillet over medium heat with enough vegetable oil for shallow frying. Fry the eggplant slices in batches until golden brown, about 3 minutes on each side. Remove from the oil and drain on paper towels. Season with salt and pepper as soon as soon as they come out. Allow to cool completely. \nFor the tomato concasse: In a saute pan, heat the olive oil over medium heat. Add the onions, oregano and chile flakes if using, and cook until translucent, about 3 minutes. Add the garlic and cook for another minute. Add the tomatoes, lower the heat and simmer until the sauce is thick and chunky, about 10 minutes. Cool completely. \nFor the empanadas: Preheat the oven to 375 degrees F. Roll out each sheet of puff pastry dough to a 12-by-12-inch square and cut four 6-inch rounds out of each sheet. Place 1 slice eggplant in the middle of the dough round. Top with a tablespoon of tomato concasse, followed by a piece of the mozzarella cheese. Fold the dough over and seal using the back of a fork. Whisk the egg with a little water and brush the empanadas. Sprinkle a little dried oregano and the Parmesan on the tops. Bake until golden, about 15 minutes. \nPuree the remaining tomato concasse; that'll be your dipping sauce for the empanadas.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Blueberry Tarte\n1 sheet commercial or homemade puff pastry, slightly thawed\n3 pints blueberries\n1 tablespoon sugar\n1/4 cup brandy\n3 eggs\n1 1/2 cups light cream\nServing suggestions: Whipped cream, crème anglaise, or vanilla ice cream\nInstructions:\nPreheat the oven to 350 degrees F.\nRoll out the puff pastry to a uniform thickness. Cut out 4 rounds about 7 inches across. Fit the puff pastry into the tart shells. Trim the excess pastry, line the tart shells with aluminum foil, and weight the pastry with pie weights or rice. Bake the shells until golden brown at the edges, about 15 minutes. Remove the weights and foil and bake until the bottom of the shells are dry, 3 to 5 minutes. Set the tarts aside to cool.\nReduce the oven temperature to 350 degrees F.\nIn a small bowl, combine the blueberries, sugar, and 1 tablespoon of brandy. Spoon the blueberries into the tart shells.\nIn a medium bowl, beat the eggs with the cream and the remaining brandy. Spoon the custard over the blueberries. (Keep in mind that the custard will expand slightly as it cooks so fill the shells to just below the crust edge.)\nBake the tarts until the custard is set and lightly browned, approximately 25 to 30 minutes. Serve the tarts with whipped cream, creme anglaise or vanilla ice cream.\n", + "cuisine_type": "French, European" + }, + { + "recipe": "Pane, Zucchero, Vino\n6 slices bread\n1 cup red wine\n1/4 cup sugar\nInstructions:\nDrizzle your bread with the wine, and then sprinkle evenly with the sugar.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Monty's Key Lime Pie\n8 ounces graham crackers, crushed\n4 ounces granulated sugar \n1 teaspoon ground cinnamon \n1 stick (8 tablespoons) unsalted butter, melted \n7 large egg yolks \n28 ounces sweetened condensed milk \n2/3 cup freshly squeezed key lime juice \n1 teaspoon cornstarch \nInstructions:\nFor the crust: Combine the graham cracker crumbs, sugar and cinnamon in the bowl of an electric mixer. Mix on low, slowly adding the melted butter. Mix for 1 minute.\nRemove from the mixer and, with your hands, press into an 8-inch pie plate to form a pie shell. Cool in the refrigerator for 30 minutes.\nPreheat the oven to 250 degrees F.\nWhip the egg yolks in the bowl of an eclectic mixer until just stiff, then add the sweetened condensed milk. Whip for 2 more minutes.\nIn a small bowl, whisk together the lime juice and cornstarch, making sure not leave any lumps: The mixture should be nice and smooth. Fold the lime mixture into the egg yolk mixture. Pour the mixture into the pie shell.\nBake until set, about 30 minutes.\n", + "cuisine_type": "American" + }, + { + "recipe": "Mini Corn Cakes with Avocado and Tomatoes\n4 ripe avocadoes, diced\n2 limes, juiced\n1 tablespoon Asian chile paste (sambaal oeleck)\n1 bunch fresh cilantro, chopped\n1 clove garlic, smashed and finely chopped\nKosher salt\n24 cherry tomatoes, halved\nExtra-virgin olive oil\n1 stick butter\n8 tablespoons cornmeal\n2 cups all-purpose flour\n1 teaspoon baking powder\n1 teaspoon kosher salt\n4 eggs, whisked in a bowl\n1 cup milk\n2 cups frozen corn, defrosted\nExtra-virgin olive oil\nInstructions:\nFor the avocadoes and tomatoes: Slice the avocadoes in half lengthwise. Carefully remove the pit. Using a spoon, scoop out the flesh from the skin and then dice.\nIn a large bowl, toss the avocadoes with the lime juice, chile paste, cilantro, garlic, and salt. Taste to make sure it is delicious and well seasoned. Cover with plastic and let sit.\nToss the cherry tomatoes with olive oil and season with salt. Taste to makes sure they are delicious. Cover and let sit.\nFor the corn cakes: Melt the butter in a small saucepan over low heat. Combine the cornmeal, flour, baking powder, and salt in a large bowl. Stir to combine. Make a hole in the center of the dry ingredients and add the eggs, milk, and melted butter. Stir until just combined. Add in the corn kernels and stir to combine.\nCoat a cast iron pan with olive oil and bring to a medium-high heat. Spoon the batter into the pan the size of half dollars. When the sides of the cakes have set and the bottom is lightly browned, turn the cakes over and cook on the other side.\nRemove the cakes and top with some avocado and a tomato half.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Brain Cupcakes\n1/3 cup butter, softened\n3/4 cup sugar \n2 large eggs plus 1 egg white \n1 teaspoon vanilla extract\n1 1/2 cups cake flour \n2 teaspoons baking powder \n1/4 teaspoon kosher salt \n1/2 cup milk \nPink candy goo (or cherry or strawberry jam), for filling\n1 recipe American Buttercream, recipe follows\nRed, yellow and black food coloring \n2 tablespoons red piping gel \n4 sticks (1 pound) butter, softened\n6 cups powdered sugar \n1 to 2 teaspoons pure vanilla extract (or any other flavor you want), optional \nPinch of kosher salt \n1/4 cup whole milk \nInstructions:\nFor the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.\nIn the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar for about 2 minutes, until light and fluffy. Add the eggs one at a time, beating after each addition. Beat in the egg white, scraping the sides of the bowl as you go. Add the vanilla and beat on medium-high speed for about 1 minute.\nIn a separate medium bowl, whisk the flour, baking powder and salt. Mix the flour mixture and the milk into the egg mixture in three parts¿flour-milk-flour, taking care to scrape down the sides as you go, and incorporating each addition well. Mix until smooth.\nDivide the batter evenly between the muffin cups using an ice-cream scoop--the batter should come about three-quarters of the way up the sides. Bake until a toothpick inserted in the center comes out clean, 15 to 16 minutes.\nLet the cupcakes cool in the pans on a wire rack for 10 to 15 minutes. Then remove from the pan to the rack to cool completely.\nFor the filling and decoration: Use a cupcake corer to hollow out the center of the cupcakes, saving the tops; then fill with a couple tablespoons of candy goo. Slice the top off of the plug you removed from the cupcake and place back in the hole to seal in the filling. Use a couple of drops of red food coloring and the smallest amount of yellow and black to color your frosting. Frost the tops of cupcakes with a thin layer of buttercream. Place the remaining buttercream into a pastry bag fitting with a medium round tip. Pipe squiggles around the top of the cupcakes, creating two hemispheres of the brain. Thin the red piping gel with a teaspoon of water and use a spoon to drizzle over top of the brain to get into crevices.\nIn the bowl of a stand mixer fitted with the whisk attachment, combine all the ingredients. Whip the mixture on low speed for a while. When the sugar is incorporated, turn the mixer speed up and whip until the buttercream is smooth and looks right to you. If it's too cold, persuade it with a blowtorch if you have one. If it's too wet, add a bit more powdered sugar. If it's too stiff, add a bit more butter. Be sure to scrape the sides of the bowl once or twice to make sure everything is combined.\nUse immediately, or store in an airtight container at room temperature for 24 hours or in the fridge for up to 2 weeks. Rewhip cold buttercream before using it.\n", + "cuisine_type": "American" + }, + { + "recipe": "Big Chocolate Birthday Cake\n4 sticks butter, plus more for greasing\n8 heaping tablespoons cocoa, plus more for dusting\n4 cups all-purpose flour\n4 cups sugar\n1/2 teaspoon salt\n2 cups boiling water\n1 cup buttermilk\n2 teaspoons baking soda\n2 teaspoons vanilla extract\n4 whole eggs, beaten\n3 cups heavy cream\n24 ounces semisweet chocolate, broken into pieces\n2 teaspoons vanilla extract\nInstructions:\nFor the cake: Preheat the oven to 350 degrees F. Heavily grease and dust with cocoa four 9-inch round cake pans.\nIn a mixing bowl, combine the flour, sugar and salt.\nIn a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool.\nCombine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture.\nDivide the batter among the prepared cake pans and bake for 20 minutes.\nCool completely before icing. Refrigerate the layers after cooling for best results.\nFor the frosting: Heat the cream until very hot, and then pour over the chocolate pieces. Stir to completely melt, and then pour into the bowl of an electric mixer. Refrigerate to cool.\nOnce completely cooled, add the vanilla and beat with an electric mixer until light and airy.\nFrost the cake in between each layer, on the top and around the sides.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Canadian Bacon, Egg and Cheese Sliders\nCooking spray\n6 large eggs\n1/3 cup half-and-half\nKosher salt\n6 slices Canadian bacon\n2 tablespoons unsalted butter, at room temperature\n12 slider or sweet Hawaiian rolls, split\n3 slices cheddar cheese, each cut into 4 squares\nStrawberries and grapes, for serving\nInstructions:\nPreheat the oven to 350˚ F. Lightly coat an 8-inch square baking dish with cooking spray. Whisk the eggs, half-and-half and 1/2 teaspoon salt in a medium bowl. Pour into the pan and bake until puffed and set, 16 to 18 minutes. Let cool slightly.\nMeanwhile, heat a large skillet over medium heat and coat with cooking spray. Add the Canadian bacon and cook, flipping, until browned, about 1 minute per side. Remove to a cutting board and cut each slice into 4 pieces.\nSpread the butter on the cut sides of the rolls. Slice the baked eggs into 12 small pieces and lift out of the pan with a spatula; place one on each roll bottom. Top each with a piece of cheese, 2 pieces Canadian bacon and the roll tops. Thread strawberries and grapes onto skewers and serve with the sliders.\n", + "cuisine_type": "American, Canadian" + }, + { + "recipe": "Easy Antipasti Pizza\n4 ounces thinly sliced capicola, torn into bite-size pieces\n1/2 cup pepperoncini (about 18), stemmed and roughly chopped\n4 medium ripe tomatoes (about 1 1/2 pounds), diced\nKosher salt\nTwo 10-ounce tubes prepared pizza dough\nExtra-virgin olive oil, for brushing\n1 cup shredded part-skim mozzarella\n6 ounces feta cheese, crumbled\n1 tablespoon fresh oregano, chopped\nCrushed red pepper, for sprinkling\nInstructions:\nPreheat the oven to 425 degrees F. Line the bottom side of 2 baking sheets with parchment paper.\nMix together the capicola, pepperoncini and tomatoes in a medium bowl; season with salt.\nUnroll 1 tube of the dough on a work surface and gently stretch into an 11-by-16-inch rectangle. Transfer to one of the prepared baking sheets. Repeat with the remaining tube of dough.\nBrush each piece of dough generously with olive oil and sprinkle both the mozzarella and feta cheeses evenly on top. Scatter the tomato mixture evenly over each crust, holding back any juices so the crusts will not get soggy. Bake until the bottom of each pizza is brown and crust is crisp, 15 to 18 minutes. Sprinkle the oregano and crushed red pepper over the pizzas and serve.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Mardi Gras Salad\n1 head of Boston or iceberg lettuce\n1 cup of petit peas\n4 oz. French-style green beans\n2 stalks of celery\n1 green bell pepper\n1 red pimento pepper, chopped\n1/2-lb. of asparagus, steamed\nlight shallot vinaigrette\nInstructions:\nChop lettuce leaves, green beans, celery stalks, green bell pepper, red pimento pepper and asparagus. Toss all vegetables together with shallot vinaigrette to taste. Add lettuce, and toss with your favorite vinaigrette.\n", + "cuisine_type": "American" + }, + { + "recipe": "Two-Potato Salad\n4 strips thick-sliced smoked bacon\n1 pound sweet potatoes, peeled and cut into 1-inch cubes\n1 pound Yukon gold potatoes, peeled and cut into 1-inch cubes\n1 teaspoon kosher salt, plus more for seasoning\n4 scallions, finely chopped\n2 celery stalks, finely chopped\n2 serrano chiles, stemmed, seeded and minced\n1/2 cup plus 2 tablespoons mayonnaise\n2 tablespoons Creole mustard\n1 tablespoon finely chopped fresh tarragon leaves\nFreshly ground black pepper\n6 ounces arugula\nInstructions:\nFry the bacon in a large skillet over medium heat until crisp and browned. Transfer the bacon to a plate lined with paper towels. When cool crumble and set aside.\nPut the sweet potatoes and Yukon gold potatoes in 2 separate saucepans. Cover the potatoes with water (by 2-inches), add 1/2 teaspoon salt to each pot, and bring the pots to a boil over medium-high heat. Reduce the heat, and simmer the potatoes until they are just cooked through and tender. The sweet potatoes will cook in about 15 minutes, and the Yukon gold potatoes should be finished in about 12 minutes. Drain the potatoes, and allow them to cool.\nCombine the potatoes, scallions, celery, and serrano chiles in a large bowl. Add the mayonnaise, mustard, tarragon, salt and pepper, to taste. Toss to combine. Taste for seasoning, and add more salt or pepper, if needed. Toss the potato salad with the arugula, and serve on a large platter, garnished with the crumbled bacon.\n", + "cuisine_type": "American, Southern" + }, + { + "recipe": "Coquille Saint-Jacques\n2 tablespoons butter\n2 teaspoons chopped shallots\n2 teaspoons chopped garlic\n12 medium clams\n18 black mussels\nSalt and freshly ground black pepper\n1 cup white wine\n3 tablespoons olive oil\n12 medium shrimp\n6 sea scallops\n8 ounces white mushrooms, sliced\n3 tablespoons butter\n3 tablespoons flour\n1 lemon\n1 quart fumet (fish stock)\n1 pint heavy cream\n1 cup bread crumbs\n4 teaspoons parsley, chopped\nInstructions:\nIn a frying pan over medium high heat, add butter, shallots and garlic. Sweat the garlic and shallots until they become translucent. Add the clams and mussels and toss everything together. Season with salt and pepper. Deglaze the frying pan with white wine, cover with a lid and let cook until the mussels and clams start to open. Strain mussels and clams and set aside, reserving the liquid (it will be used to make the veloute).\nIn a frying pan, add 2 tablespoons of the olive oil and heat the pan until it is smoking hot. Season the shrimp and scallops with salt and pepper. Carefully place the scallops in the pan and sear, until golden brown on both sides. Remove from the pan and set aside. Add the shrimp to the same pan and saute until cooked through, about 4 minutes. Remove from the pan and set aside.\nIn the same frying pan, add the remaining 1 tablespoon olive oil and let it get hot. Add the mushrooms and saute until they are cooked and most of their liquid is released. Season with salt and pepper. Remove the mushrooms from the pan and set aside.\nPreheat the broiler.\nTo make the veloute: In a saute pan melt butter and add flour until both mix evenly together. Let cook for a few minutes on light heat until the mixture resembles pancake batter. Take the pan you used to cook the shrimps and scallops and deglaze it with the liquid you saved from the mussels and clams and squeeze in the lemon. Add the fumet and let reduce. Add the cream and again let reduce over medium heat. Add the butter flour mixture and stir until everything starts to thicken. Season with salt and pepper and set aside.\nRemove the shells of the mussels and clams. Cut the scallops in 4 and remove any shell that is still on the shrimp. Add the mushrooms, scallops, shrimp, mussels, and clams to the veloute and stir everything with a spoon. Fill the baking shells or bowls with the seafood veloute and sprinkle the top with bread crumbs and parsley. Place under a broiler until the top becomes golden brown. Place the hot dish onto another plate to serve.\n", + "cuisine_type": "French" + }, + { + "recipe": "Sour Cream Chocolate Chip Nut Loaf\nButter, for greasing the pan\n1/2 cup sugar\n1 1/2 teaspoons ground cinnamon\n2 eggs\n2/3 cup sugar\n1/2 teaspoon pure vanilla extract\n1 1/2 cups all-purpose flour\n1 1/4 teaspoon baking powder\n1 1/4 teaspoons baking soda\n1 teaspoon salt\n1/2 cup (1 stick) butter, melted\n1 1/3 cups sour cream\n3/4 cup semisweet chocolate chips\n3/4 cups roughly chopped walnuts\nInstructions:\nPreheat the oven to 375 degrees F. Butter a 9-by-5-inch standard loaf pan.\nMake the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon\nMake the batter: In a large bowl, using an electric mixer at medium speed, beat the eggs until frothy, about 3 minutes. Add the sugar and vanilla, beating until smooth. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.\nAdd the melted butter and sour cream to the egg-and-sugar mixture; beat until well combined. At low speed, add the dry mixture to the wet mixture a spoonful at a time, beating just until smooth. Fold in the chocolate chips.\nSpread half of the batter in the prepared pan and sprinkle evenly with about two-thirds of the cinnamon sugar. Sprinkle with the walnuts. Top with the remaining batter, spreading evenly, then sprinkle with the remaining cinnamon sugar.\nBake for 50 to 55 minutes or until a knife or skewer inserted in the center comes out clean.\n", + "cuisine_type": "American" + }, + { + "recipe": "Beer and Chipotle-Battered Fish Tacos\n2 ounces canned chipotle peppers\n2 eggs\n2 cups beer (recommended: Tecate or other pale beer)\n2 cups all-purpose flour\n2 tablespoons cornstarch\n2 teaspoons baking powder\n2 teaspoons gray salt\nFreshly ground black pepper\n3 cups sour cream\n1 1/2 bunches cilantro, chopped\n2 tablespoons lime juice, plus 6 limes, cut in wedges\n1 teaspoon gray salt\nCorn oil, for frying\n3 tomatoes, small diced\n12 red radishes, thinly sliced\n24 corn tortillas\n1 1/2 pounds cod or other whitefish cut into 1-ounce strips\n2 recipes Todd's Slaw, recipe follows\n1 head green cabbage\n1 large red onion\n1 cup cider vinegar\n1 cup sugar\n1 cup olive oil\n1 tablespoon toasted caraway seed\nSalt and freshly ground black pepper\n2 bunches scallions (green parts only), for garnish\nInstructions:\nPreheat oven to 300 degrees F. \nTo make the batter: \nPuree the chipotles and egg together in a blender. When well blended transfer to a bowl and whisk in the beer. In a separate mixing bowl combine the flour, cornstarch, baking powder, and salt. Add the egg mixture to the flour mixture, whisking well to prevent clumps. Add freshly ground pepper. Set the batter aside while preparing the other ingredients. \nFor the fish tacos:\nIn a small mixing bowl mix together the sour cream, 2 tablespoons of the chopped cilantro, 2 tablespoons lime juice and 1 teaspoon gray salt, mix well and remove to a serving bowl. \nIn a large pot or skillet add corn oil about 1 to 2-inches deep. Over medium heat, heat the corn oil to 350 degrees F. \nOn a large serving plate arrange the tomatoes, lime wedges, chopped cilantro, and sliced radishes to garnish tacos. \nWrap the tortillas in aluminum foil and heat in the oven while frying the fish. \nWith your fingers dip the fish strips into the batter and carefully place in the hot oil. Fry until golden brown all over, about 2 minutes on each side. With a slotted spoon remove the fish to a paper towel. To assemble the tacos place 1 piece of the fried fish on a warm tortilla and garnish with tomatoes, chopped cilantro, radishes, and sour cream. Serve with lime wedges and Todd's Slaw.\nCore the cabbage and shave thinly. Peel the red onion, cut in half, and slice thin and mix well with the cabbage. \nBoil the cider vinegar and sugar together whisking to dissolve sugar. When hot combine with olive oil, caraway seeds, salt and pepper. Place cabbage and onions in a non-reactive baking dish and pour hot dressing over the top. Place another pan of equal size on top and place a weight on top to press the slaw. Refrigerate for 24 hours. Before serving add chopped scallions. \n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Red Wine Rice with Grapes\n1 3/4 cups dry red wine\n1 fresh bay leaf\n1 tablespoon extra-virgin olive oil\n1 cup white rice\n1 cup red or black seedless grapes, halved\nInstructions:\nBring red wine to a boil with bay leaf and olive oil, stir in white rice and reduce heat to a simmer. Cover the pot and cook for 15 minutes, stir in grapes, turn off heat and let stand 5 minutes.\n", + "cuisine_type": "Mediterranean" + }, + { + "recipe": "Crawfish and Dirty Rice\n1 tablespoon butter\n1 tablespoon olive oil\n1 onion, chopped\n2 cloves garlic, minced\n1/4 teaspoon ground cinnamon\n1/4 teaspoon ground cloves\n1/4 teaspoon ground ginger\n1/4 teaspoon cayenne pepper\n1 cup converted rice\n2 cups chicken broth\n1 cup cooked and de-veined crawfish, (shrimp are ok, if crawfish are unavailable)\n1/2 cup goat cheese\n1/4 cup chopped cilantro\n1 lemon, zested\n4 fresh poblanos, roasted on the grill or fire, peeled, seeded\nGoat Cheese Sauce, recipe follows\n1 cup soft goat cheese\n1 cup heavy cream or milk\nInstructions:\nHeat butter and oil in a large saucepan. Saute onion until translucent, and then add the garlic and spices. Add rice and cover with broth. Cover and simmer for 20 minutes.\nRemove rice mixture from the pan, place in a large bowl with crawfish and goat cheese. Add cilantro and lemon zest and incorporate all ingredients gently with a wooden spoon.\nFill the poblanos with the filling, trying not to break chile apart. Serve with Goat Cheese Sauce.\nHeat on low whisking constantly until comes together and coats the back of a spoon. Season with salt and pepper.\n", + "cuisine_type": "American, Creole" + }, + { + "recipe": "Chocolate Macaroons\n3/4 cup (4 ounces) blanched slivered almonds\n1 1/4 cups sugar\n1 1/2 tablespoons Dutch process cocoa powder\n2 large egg whites\n3 tablespoons sugar\nWhole peeled almonds, for garnish\nInstructions:\nFreeze the almonds for 30 minutes, preheat the oven to 325 degrees and line 2 baking sheets with baking parchment\nIn a food processor, combine the almonds and the confectioners sugar and pulse on and off for 40 seconds, or until powdery. Add the cocoa powder and pulse very briefly just to mix.\nIn a large mixing bowl, beat the egg whites to very soft peaks and beat in the granulated sugar until the mixture is glossy, 1 minute, more. Sieve the almond-cocoa mixture over the egg whites and gently fold it in, being careful not to crush too much air out of the egg whites. Using a piping bag fitted with a 1/2-inch plain tip, pipe 1 1/2-inch circles of the mixture onto the parchment-lined baking sheets. Very gently poke a whole almond into the top of each one. Bake in the oven for 25 to 30 minutes, or until firm, turning the pans around halfway through the cooking time to cook them evenly. Transfer the sheets of paper onto damp tea towels and let stand for 5 minutes, then peel the macaroons off and finish cooling them on a rack. Serve at room temperature or store in an airtight tin, layered with sheets of waxed paper, for up to 2 weeks.\n", + "cuisine_type": "American" + }, + { + "recipe": "Beef Tartare, Endive and French Onion Dip\nOne 2-pound grass-fed hanger steak\n2 tablespoons extra-virgin olive oil \n1 teaspoon piment d'Espelette \n1 bunch chives, minced \nKosher salt and freshly ground black pepper \n1/2 pound Gruyere\nFrench Onion Dip: \n1 tablespoon olive oil\n3 medium yellow onions, thinly sliced \n1 cup sour cream \nKosher salt and freshly ground black pepper\n2 quarts canola oil\n2 medium yellow onions, thinly sliced \n2 cups buttermilk \n2 cups all-purpose flour \nKosher salt \n2 heads Belgian endive \nInstructions:\nFor the beef tartare: Finely chop the steak with a chef's knife. Add to a bowl along with the olive oil, piment d'Espelette, chives, salt and pepper. Mix well and set aside.\nFor the cheese: Finely grate the Gruyere using a rasp grater. Spread out on a rimmed baking sheet and allow to dry for 1 hour.\nFor the French onion dip: Add the olive oil to a medium skillet over medium heat, followed by the onions. Cook until brown and caramelized, stirring often and adding a few tablespoons of water if the skillet gets too dry, about 25 minutes. Cool the onions completely.\nPlace the onions in a blender along with the sour cream, salt and pepper. Blend until smooth. Set aside.\nFor the crispy onions: Heat the canola oil to 375 degrees F in a large Dutch oven.\nAdd the sliced onions and buttermilk to a bowl and soak for 5 minutes. Add the flour to a second bowl, then use a spider to remove the onions from the buttermilk and toss them in the flour, coating them well. Fry in batches until golden brown and crispy, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt.\nPlace the beef tartare loosely on a platter. Spoon the onion dip on the side. Garnish with the crispy onions. Sprinkle with the dried Gruyere. Cut the endive into individual leaves for scooping and serve on the side.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Black Bean Soup\n1 pound black beans, picked over, rinsed and drained\n2 tablespoons unsalted butter or oil\n1 cup finely chopped onion\n1/2 cup finely chopped celery\n1/2 cup finely chopped carrot\n3 cloves minced garlic\n1 teaspoon minced fresh thyme\n2 large smoked ham hocks, about 1-1/2 pounds\n9 cups water or homemade chicken stock\nKosher salt and freshly ground pepper\n1/2 cup dry sherry\nOptional serving garnishes: Sour cream or creme fraiche, finely chopped hard cooked egg, or 1 minced scallion\nInstructions:\nPut the beans in a large saucepan and cover with cold water by 2-inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover and set aside for 1 hour. Drain and reserve. \nIn a large soup pot heat the butter or oil over medium heat. Add the onions, celery and carrots, and saute until wilted and golden, about 10 minutes. Add the garlic and thyme and saute for 3 minutes more. Add the beans, hocks, water or stock, and bring to a simmer. Cover, adjust the heat to maintain a gentle simmer, cook until beans and meat are tender, about 1-1/2 hours. \n Turn the soup off. Remove the hocks from the soup, set aside to cool. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into small cubes and reserve. Puree the soup, with an immersion blender or in batches in a blender. Simmer the soup with the reserved meat. Season with salt and pepper to taste and add the sherry. To serve, divide the soup among warmed bowls, and top with one or more of the garnishes, if desired.\n", + "cuisine_type": "American, Southern" + }, + { + "recipe": "Banana Pepper Ketchup\n1 cup ketchup\n1/4 cup diced banana peppers \nInstructions:\nPut the ketchup and banana peppers in a bowl and mix it up!\n", + "cuisine_type": "American" + }, + { + "recipe": "Venison and Black Bean Chili with Toasted Cumin Creme Fraiche and White Cheddar Cornbread\n1/4 cup olive oil\n2 pounds venison shoulder, cut into 1/2-inch cubes\nSalt and freshly ground pepper\n1 large red onion, finely diced\n4 cloves garlic, finely chopped\n3 tablespoons ancho chile powder\n1 tablespoon pasilla chile powder\n1 tablespoon ground cumin\n1 bottle dark beer\n5 cups homemade chicken stock, or low sodium canned or water\n1 (16-ounce) can chopped tomatoes, drained and pureed\n1 tablespoon chipotle pepper puree\n1 tablespoon honey\n2 cups cooked or canned black beans, rinsed and drained\n2 tablespoons fresh lime juice\nToasted Cumin Crema, recipe follows\nWhite Cheddar Cornbread, recipe follows\n1 tablespoon cumin seed\n1 cup creme fraiche or Mexican crema\nSalt and freshly ground pepper\n1/2 pound (2 sticks) unsalted butter, at room temperature\n2 cups coarsely ground white cornmeal\n2 cups all-purpose flour\n2 tablespoons baking powder\n2 large eggs, lightly beaten\n1 teaspoon salt\n2 2/3 cups buttermilk\n3/4 cup finely grated white cheddar\n1 tablespoon honey\nInstructions:\nHeat oil in a large Dutch oven over high heat. Season the venison with salt and pepper, and saute until browned on all sides. Remove the meat to a plate and remove all but 3 tablespoons of the fat from the pan.\nAdd the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the venison to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.\nServe with a dollop of Toasted Cumin Crema and a square White Cheddar Corn Bread.\nPlace the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.\nPreheat oven to 400 degrees F.\nIn a food processor, combine the butter, cornmeal, flour, baking powder, eggs, and salt. Process 20 to 30 seconds, until just mixed, fold in the cheese. You may have to do this in 2 batches. Pour in the buttermilk, cheese, and honey, and process for 20 seconds more. Pour into a buttered 12 by 12-inch pan, and bake for 40 to 45 minutes, until firm to the touch and golden. Cut into squares.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Cheesy Crab Bites\n1 quart neutral oil\n1 cup shredded mozzarella\nOne 4-ounce block cream cheese, softened \n1/2 tablespoon garlic salt \nPinch crushed red pepper flakes \nAll-purpose flour, for dusting\nOne 13.8-ounce tube prepared pizza dough \n1/2 cup cooked crabmeat \nFresh parsley, for garnish \nInstructions:\nPour the oil into a large heavy-bottomed pot fitted with a deep-frying thermometer.\nCombine the mozzarella, cream cheese, garlic salt and crushed red pepper in a food processor. Pulse until a thick paste is formed, about 30 seconds. Set aside.\nOn a lightly floured surface, roll the pizza dough to form a 16-by-12-inch rectangle. Use a 3-inch round cutter to cut out 10 to 12 rounds of dough. Use your fingertips to gently stretch each round of dough into a 4-inch circle. Top a round of dough (slightly off-center) with 1 heaping teaspoon of the cheese mixture and 1 teaspoon crabmeat. Fold the dough in half over the filling to create a half-moon. Press the edges together to seal the pocket and crimp with the prongs of a fork. (See Cook's Note.) Repeat this process with the remaining circles and filling.\nPreheat the vegetable oil to 350 degrees F and line a plate with paper towels.\nWorking in batches, carefully lay the pizza pockets in the hot oil. Fry until deeply golden brown, 1 to 1 1/2 minute on each side. Remove from the hot oil to the lined plate to cool slightly.\nGarnish with fresh parsley.\n", + "cuisine_type": "American" + }, + { + "recipe": "Chocolate White Chocolate Chunk Cookies\n1/2 pound unsalted butter, at room temperature\n1 cup light brown sugar, packed\n1 cup granulated sugar\n2 teaspoons pure vanilla extract\n2 extra-large eggs at room temperature\n2/3 cup good unsweetened cocoa\n2 cups flour\n1 teaspoon baking soda\n1 teaspoon kosher salt\n1 1/2 pounds good white chocolate, coarsely chopped\nInstructions:\nPreheat the oven to 350 degrees F. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.;\nNote: This recipe has been updated and may differ from what was originally published or broadcast.\n", + "cuisine_type": "American" + }, + { + "recipe": "Herring Sandwiches\n4 thin pickled herring fillets (about 3/4-pound), cut into 1/2-inch pieces\n1 small potato, peeled, boiled, cut into 1/4-inch cubes\n1/4 cup finely chopped onion\n2 tablespoons finely chopped dill pickle\n1 small apple, peeled, cored, cut into 1/4-inch cubes\n2 tablespoons mayonnaise\nSalt and freshly ground black pepper\n1/2 stick butter, room temperature\n6 thin slices black bread, halved\nGreen leaf lettuce\nInstructions:\nPlace herring pieces, potato, onion, pickle, apple and mayonnaise in a bowl and mix to combine. Add mayonnaise and mix well. Season to taste with salt and pepper.\nSpread about 1 teaspoon of butter on each bread half. Top with a lettuce leaf, then with the herring mixture.\n", + "cuisine_type": "American, Scandinavian" + }, + { + "recipe": "Pineapple Chicken Tacos\n2 tablespoons vegetable oil\n6 boneless, skinless chicken thighs \nKosher salt and freshly ground black pepper \n4 scallions, thinly sliced\n2 cloves garlic, minced \nOne 6-ounce can 100% pure pineapple juice \n1/4 cup hot sauce \n2 tablespoons honey \n4 small flour tortillas \n12 ounces broccoli slaw\n1/2 cup mayonnaise\n2 to 3 tablespoons chipotle sauce \n1 lime, zested and juiced \n1/2 cup thinly sliced pineapple wedges\n1/2 cup fresh cilantro leaves \nServing suggestions: tortilla chips and salsa\nInstructions:\nPreheat the oven to 400 degrees F.\nAdd the vegetable oil to a large skillet set over medium-high heat. Add the chicken, season with a pinch of salt and pepper and cook, turning halfway through, 2 to 3 minutes. Add the scallions and garlic and continue to cook for another minute.\nIn a liquid measuring cup, whisk together the pineapple juice, hot sauce and honey. Add the liquid to the skillet, bring to a simmer and cook for 5 to 7 minutes.\nMeanwhile, shingle the tortillas on a baking sheet and warm them in the oven for 5 minutes.\nPut the broccoli slaw in a large bowl. In a separate bowl, mix the mayo, chipotle sauce, lime zest and half of the lime juice. Add the dressing to the slaw and toss. Taste and adjust the seasoning with salt, pepper and additional lime juice if needed.\nRemove the chicken to a cutting board. Lower the heat under the skillet and continue to reduce the remaining juices to a syrup consistency. Slice the chicken.\nTo build the tacos, place the tortillas flat on a plate, add the sliced chicken down the middle and spoon on some of the reduced sauce from the skillet. Top with the pineapple, slaw and cilantro. Serve alongside chips and salsa.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Cajun Surf and Turf Pasta\n1 pound fettuccine\n1 pound rib eye steak, cut into bite-size pieces \n1/2 pound large shrimp, peeled and deveined \n3 teaspoons Cajun seasoning \nKosher salt and freshly ground black pepper \n2 tablespoons salted butter \n2 tablespoons olive oil \n1 green bell pepper, sliced \n1 red bell pepper, sliced \n1 small red onion, sliced \n1 cup halved cherry tomatoes \n3 cloves garlic, minced \n2 cups chicken stock \n1/2 cup white wine \n1 cup heavy cream \n3 to 4 dashes Worcestershire sauce \nCayenne or hot sauce, to taste \n2 scallions, sliced\n2 tablespoons chopped fresh parsley\nInstructions:\nCook the fettucine according to the package instructions, then drain and set aside.\nSprinkle the steak and shrimp with 1 teaspoon each of the Cajun seasoning, along with a pinch of salt and pepper. Toss to coat.\nHeat the butter and olive oil in a large cast-iron skillet over medium-high heat. When the butter has melted and the oil is hot, add the steak and shrimp and cook until the steak has browned on all sides and the shrimp are opaque and almost cooked through, about 3 minutes. Remove the steak and shrimp to a plate with a slotted spoon.\nAdd the bell peppers and onion to the same skillet, then sprinkle over the remaining teaspoon Cajun seasoning. Cook until the veggies begin to blacken, 1 to 2 minutes. Add the tomatoes and garlic, then stir gently for an additional 30 seconds. Add the chicken stock and wine, stirring to release all the flavors from the bottom of the skillet. Allow to cook for a couple minutes, then reduce the heat slightly. Add the cream, Worcestershire sauce and hot sauce, then continue to cook until the sauce has started to thicken. Taste and adjust the seasonings as needed.\nAdd the steak and shrimp back to the skillet along with any juices left on the plate, then stir. Add the fettuccine and toss to combine.\nGarnish the skillet with the scallions and parsley, then serve and enjoy.\n", + "cuisine_type": "American, Creole" + }, + { + "recipe": "Holyfield's New South Grill Cat Fish\n1 (2 1/2 to 3 1/2 pounds) fresh whole catfish\nSalt and pepper\n2 pounds rice flour\n1 pound all-purpose flour\n1/2 pound cornstarch\n4 tablespoons five-spice powder\n2 teaspoons garlic powder\nSalt and pepper, to taste\n2 1/2 cups soy sauce\n2 tablespoons chopped cilantro\n1 teaspoon minced garlic\n1 teaspoon minced ginger\n1 tablespoon chile-garlic sauce\n1/3 cup lime juice\n2 tablespoons hoisin sauce\n2 teaspoon honey\n1 teaspoon ground chile\n3/4 cup pickled ginger juice or seasoned rice vinegar\n1 medium carrot, peeled\n1 medium beet, peeled\n2 tablespoons sesame oil\n1 large red tomato\n1/4 cup scallions, finely sliced\n1 tablespoon pickled ginger\n1 tablespoon toasted white and black sesame seeds\nInstructions:\nClean and wash the catfish, rinsing thoroughly. Using a sharp knife, partially fillet both sides of the catfish as follows: cut straight into the fillet until the bone stops the knife, then turn the knife in and cut along the bone for about 2 inches, leaving a loose flap of fillet. Make as many of these incisions as it takes to cover both sides of the fish. Season fish and set aside.\nCombine dredging flour ingredients on a large plate and mix thoroughly. Set aside.\nCombine sauce ingredients in a mixing bowl and whisk together to blend. Set aside.\nUsing a turning slicer, cut the carrot and beet into long strands. Rinse out the beet. Strain and add to carrot and drizzle with sesame oil. Peel, seed and cut tomatoes into large dice and set aside.\nSet fryer to 350 degrees. Dredge catfish in the flour. Shake off excess flour. Place catfish in a fryer basket, folding in the tail so that it curls away from the fish. Cook for about 12 minutes. To check doneness, lift one of the flaps cut in the fillet. If it comes clean off the bone, the fish is cooked. Allow fish to rest for a couple of minutes and transfer to a platter. Using a knife, cut through each flap and dislodge each from the carcass -- thereby finishing the filleting process. Ladle sauce over the entire fish. Sprinkle diced tomatoes and scallions. Put a dollop of pickled ginger on the nose and garnish with beet and carrot noodles as well as toasted sesame seeds. Serve immediately.\n", + "cuisine_type": "American, Southern" + }, + { + "recipe": "Chicken Kiev with Bacon and Asparagus\n8 strips bacon\n12 asparagus tips (top 2 inches only)\n4 large skinless, boneless chicken breasts, tendons removed\n1 cup all-purpose flour\n2 eggs, beaten\n2 cups bread crumbs (coarse if possible)\n5 tablespoons butter\nSalt and pepper\nInstructions:\nIn a frying pan, cook bacon until almost crispy.\nSteam asparagus tips for 3 minutes.\nUsing a mallet, or other blunt instrument (the kind you keep beside your bed to ward off mad burglars), flatten chicken breasts by placing them, 1 at a time, between 2 sheets of wax paper or plastic wrap, and pound to 1/4-inch thickness.\nPreheat oven to 350 degrees F.\nIn 3 separate bowls place: flour, eggs, beaten and bread crumbs. Line the 3 bowls in a row.\nComplete the following procedure for each portion:\nTake 1 flattened chicken breast, season with salt and pepper. Lay 2 strips of bacon side by side, on the top side of the chicken breast. Place 3 asparagus tips crosswise at 1 end and top with 1 tablespoon butter.\nStarting at the end with the asparagus, roll up chicken like a carpet around the bacon, butter and asparagus, and tuck in the loose ends underneath.\nDip rolled chicken in the flour, then the egg, and then the bread crumbs, covering thoroughly at each step. Place in a shallow pan with the seam on the bottom. Place 1/4 tablespoon butter on top of each piece of chicken. Bake for approximately 20 minutes, or until cooked throughout. Towards the end, baste with pan drippings.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Apple-Almond-Coconut Quick Bread with Lemon Glaze\n1/2 cup (8 tablespoons) melted unsalted butter or vegetable oil, plus more melted butter for brushing the pan\n1 1/4 cups all-purpose flour (see Cook?s Note)\n3/4 cup granulated sugar\n1 teaspoon baking powder\n1 teaspoon kosher salt\n1/2 teaspoon baking soda\n1/2 teaspoon ground cinnamon\n1/2 teaspoon freshly grated nutmeg\n1 cup shredded sweetened coconut\n3/4 cup chopped toasted almonds\n1/2 cup plain yogurt or sour cream\n1 teaspoon pure vanilla extract\n2 large eggs\n1 teaspoon grated lemon or orange zest, optional\n1 cup shredded apples, excess moisture squeezed out\n1 cup confectioners' sugar\n1 tablespoon milk\n1 teaspoon lemon zest plus 1 tablespoon lemon juice\nInstructions:\nPreheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.\nCombine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the coconut and almonds and toss together. Set aside.\nWhisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded apples. Fold this mixture into the dry ingredients until just incorporated.\nTransfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.\nWhisk together the confectioners' sugar, milk and lemon zest and juice in a small bowl.\nPour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Robalo Stuffed with Seafood\n8 pounds fish fillet, robalo, red snapper, or grouper, skin removed\n1/2 cup extra-virgin olive oil\n1/2 pound butter\n2 cups chopped onion\n12 1/2 cups chopped tomatoes\n1 3/4 cups olives\n1 1/3 cups diced jalapenos\n6 bay leaves\n3 teaspoons chopped Mexican thyme\n1/3 cup chopped parsley\n2 pounds cooked shrimp\n2 pounds cooked crabmeat\n2 pounds cooked octopus\n6 cups mayonnaise\nSalt and pepper\n1 sliced red bell pepper, for garnish\n1 bunch fresh parsley, leaves chopped, for garnish\n4 oranges, sliced, for garnish\nAluminum foil, to cover\nInstructions:\nOn an oiled shallow baking sheet, lay the fish fillets out, forming one large fillet.\nIn a very large saucepan, add olive oil and butter. When hot add onions, tomatoes, olives, jalapenos, bay leaves, thyme, and parsley. Add shrimp, crab, and octopus. Cook 10 minutes. Chill completely.\nPreheat oven to 350 degrees F.\nPlace stuffing down center of fish fillets, fold sides to cover filling. Cover with foil and bake for 10 minutes. Add layer of mayonnaise and broil 5 minutes. Season with salt and pepper.\nGarnish with sliced red bell peppers, parsley, and orange slices.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "40 Cloves and a Chicken\n1 whole chicken (broiler/fryer) cut into 8 pieces\n1/2 cup plus 2 tablespoons olive oil\n10 sprigs fresh thyme\n40 peeled cloves garlic\nSalt and pepper\nInstructions:\nPreheat oven to 350 degrees F.\nSeason chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.\nRemove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.\n", + "cuisine_type": "American" + }, + { + "recipe": "Bacon-Wrapped Cocktail Sausages\nVegetable oil, for frying\n1 12-ounce package mini smoked sausages (about 36), patted dry\n12 slices bacon, cut crosswise into thirds\n1/2 cup pineapple preserves\n1/2 cup barbecue sauce\nInstructions:\nHeat 2 inches vegetable oil in a large wide pot over medium-high heat until a deep-fry thermometer registers 360˚. Wrap each sausage with a piece of bacon and secure with a toothpick.\nBring the preserves and barbecue sauce to a simmer in a small saucepan. Keep warm over low heat. \nSet a rack on a rimmed baking sheet. Working in batches, add the sausages to the hot oil and fry until the bacon is browned and crisp, 3 to 4 minutes. Remove to the prepared baking sheet using a slotted spoon. Return the oil to 360˚ between batches. \nRemove the toothpicks and toss the sausages with the pineapple barbecue sauce.\n", + "cuisine_type": "American, Southern" + }, + { + "recipe": "Smoked Chile Potato Knishes\n3/4 cup vegetable oil\n3/4 cup water\n1/4 teaspoon ground cumin\n1/4 teaspoon turmeric\n1/2 teaspoon salt\n2 1/2 cups all-purpose flour\n2 pounds peeled baking potatoes, like russets\n1 large Spanish onion, minced (2 cups)\n3 tablespoons vegetable oil\n1 teaspoon ground cumin\n3 tablespoons pureed chipotle in adobo sauce\n1 pound pre-cooked kielbasa, cut into 1/4 inch dice\nInstructions:\nIn a mixer fitted with the paddle, combine the oil, water, cumin, turmeric, salt, and 1 1/2 cups flour. If necessary, add additional flour or water to make a soft dough. Form into 2 rectangles. Wrap in plastic and let rest at room temperature for 30 minutes. This is an oil-pastry called ail teig. \nPlace the potatoes in a pot of water and boil until fork-tender (25 minutes). Drain, rinse and mash. Meanwhile, saute the onions in the oil until golden and caramelized then add the ground cumin and let saute until aromatic. Mix onions into potatoes. In a blender, puree the chipotle. Add the chipotle and kielbasa to the potato mixture. Let cool. \nPreheat the oven to 375-degrees. Roll out the dough into 2 triangles, 1/8-inch thick each, about 10 by 15 inches. Spoon filling down the center, shaping into a squared-off log. Trim dough and wrap the filling, rolling the pastry so the seam is on the bottom. Alternatively, cut dough into 4 1/2-inch squares. Place 1/4 cup filling in the center of the squares. Fold up the corners and pinch to seal. Set seam side down, on a non-stick cookie sheet. Bake for 30 minutes, until golden.\n", + "cuisine_type": "American, Jewish" + }, + { + "recipe": "Shut Your Pie Hole Clams\n5 tablespoons butter\n1 1/4 cups thinly sliced green onions\n1 large shallot, finely chopped\n1 1/4 cups chopped fresh cilantro leaves\n1 cup dry vermouth\n1 cup dry white wine\n1 cup vegetable stock\n12 garlic cloves, finely chopped\n1 teaspoon Worcestershire sauce\n1/2 teaspoon dried crushed red pepper\n4 dozen littleneck clams, scrubbed\nSalt and freshly ground cracked black pepper\nInstructions:\nMelt 4 tablespoons butter in large pot over medium heat. Add green onions and shallot and cook 3 minutes. Add 1 cup chopped fresh cilantro and next 6 ingredients. Increase heat to high; bring mixture to boil. Add clams and cover pot. Cook until clams open, shaking pot often, about 7 minutes. Using slotted spoon, transfer clams to 6 soup bowls (discard any clams that do not open). Boil remaining liquid over high heat until slightly thickened, about 1 minute. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Pour sauce over clams. Sprinkle with remaining 1/4 cup chopped cilantro and serve.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Duck a l'Orange\n4 oranges, washed\n2 duck breasts, about 3/4 pound/375 g each\n1/4 cup/55 g sugar\n3 tablespoons red wine vinegar\n2/3 cup duck, chicken or veal stock\n2 tablespoons butter\nSalt and freshly ground pepper\nSquirt lemon juice\nInstructions:\nPrepare the oranges: Remove the peel from 2 oranges with a vegetable peeler. Cut the white pith off the back with a very sharp knife. Cut into julienne, and blanch three times in boiling water. Drain and rinse under cold water. Set aside. Squeeze the juice of those 2 oranges and reserve. Peel and cut the remaining 2 oranges into sections, draining their juice into the other juice, and set the sections aside. You now have one dish of blanched julienned orange zest, about 1 cup/250 ml orange juice, and a dish of orange sections.\nPrepare the duck breasts: Score the fat side of the breasts with a knife. Set them fat-side down in a pan over low heat and render the fat, about 10 minutes. Remove the duck and pour off the fat. Increase the heat in the pan and put the breasts back in skin-side down. Saute until done to your liking, or about 7 minutes on the fat side, then another 3 on the other. Remove to a carving board to rest, covering to keep warm.\nMake the sauce: Put the sugar and 1 tablespoon water in a saucepan, bring to a boil and cook until golden, about 3 minutes. Add the vinegar and orange juice. Reduce slightly. Now add the stock and the zests. Boil down to sauce consistency. Remove from the heat and whisk in the butter. Check the seasonings. Add the orange sections. Carve the duck breasts and arrange on a serving platter. Spoon over the sauce, and serve.\n", + "cuisine_type": "French, Italian" + }, + { + "recipe": "Smoked Whitefish and Crayfish Salad\n24 crayfish tails, cooked\n1 cup smoked whitefish, meat only, flaked\n3/4 cup chopped mixed greens\n20 haricots verts (French green beans), trimmed, blanched\n2 tablespoons red wine vinegar\n1 tablespoon horseradish\n1 tablespoon chopped dill\n1/4 cup diced red onion\n1/2 cup low-fat sour cream\n1/2 cup non-fat yogurt\nSalt and black pepper\n1/2 cup diced celery\n1 cup English cucumbers, peeled and sliced into half moons\nInstructions:\nTo blanch the haricots verts, add beans to boiling, salted water for 20 seconds. Remove beans from boiling water and add to ice water to preserve coloring and prevent further cooking.\nIn a mixing bowl, combine the red wine vinegar, horseradish, dill, red onion, sour cream, and yogurt. Season with salt and pepper, to taste, and set aside.\nIn separate bowl, fold together the celery, cucumbers, haricots verts, crayfish, and whitefish. Combine the dressing with the crayfish vegetable mixture. Fold in mixed greens, season, and serve.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Skirt Steak Marinated with Roasted Tomato Salsa\n2 medium tomatoes (about 1 pound), cut into thick wedges\n1/2 large red onion, cut into thick wedges \n1 small or 1/2 large jalapeno \n1 small clove garlic, unpeeled \n1/2 cup packed fresh cilantro leaves \n1/2 tablespoon chopped canned chipotles in adobo (with some of the sauce), plus more to taste \n1/4 teaspoon kosher salt \n1/4 cup canola or other neutral oil \n1 1/2 pounds skirt steak\nKosher salt and freshly cracked black pepper\nKosher salt and freshly cracked black pepper \n2 large (or 4 small) heads romaine lettuce, halved lengthwise and cores left intact\n3 tablespoons olive oil\nKosher salt and freshly cracked black pepper\nKosher salt and freshly cracked black pepper \n1/4 cup fresh lemon juice (from about 2 lemons) \nInstructions:\nFor the roasted tomato salsa: Position a rack in the middle of the oven and preheat the oven to 450 degrees F. (Or prepare a grill for high heat.)\nLine a rimmed baking sheet with parchment paper. Place the tomatoes, onions, jalapeno and garlic on the parchment. Roast for 15 to 20 minutes, then remove the onions and garlic and set aside; peel the garlic. Return the baking sheet to the oven and roast the jalapeno and tomatoes until charred and soft, about 15 minutes more.\n(Or, if making on the grill, place the vegetables on a perforated pan or aluminum foil on the hot grill. Cook, covered and turning when necessary, until all the vegetables are evenly charred and soft. The tomatoes and jalapeno will take longer than the garlic and onions, so remove everything as it finishes cooking.)\nTransfer all the vegetables to a blender and add the cilantro, chipotles with adobo sauce and salt. Blend on medium speed until a uniform puree has formed. With the motor running, slowly add the oil until emulsified and completely incorporated. If the consistency of the salsa is too thick, add some water 1 tablespoon at a time until the desired consistency is achieved. Taste and adjust the seasonings, adding more chipotle if desired. Let cool before using, or transfer to an airtight container and refrigerate until needed. The salsa will keep for up to 1 week.\nFor the skirt steak: Season the steak on both sides with salt and pepper. Toss with some of the roasted tomato salsa and marinate, refrigerated, for at least 1 1/2 hours and up to overnight. Reserve the remaining salsa for serving.\nFor the grilled romaine: To clean the romaine, place the halves in a large bowl (or several bowls) filled with cold water. Swoosh the lettuce gently in the water and let it sit for 10 minutes--the dirt and grime will settle to the bottom of the bowl. Gently lift the lettuce out of the water and rinse the bowl. Repeat the cleaning process until the water remains clean after you've swished the leaves around in it. Gently pat the lettuce dry around and between the leaves to remove as much moisture as possible. Rinse and dry the bowl, and place the lettuce back in it. Season the lettuce with the olive oil and some salt and pepper, and gently toss to combine.\nPrepare a grill or grill pan for medium-high heat.\nRemove the steak from the marinade and let any excess marinade drip off. Grill 4 to 5 minutes per side for medium rare. Let rest for 5 to 7 minutes.\nPlace the romaine halves on the grill cut-side down and grill until well marked, about 2 minutes. Rotate the romaine 45 degrees and grill until well marked again, 2 minutes more. (If doing this on a grill pan, you may need to work in batches.)\nTransfer the romaine halves to a cutting board and chop them into 2-inch pieces. Place the romaine in a large bowl and toss with the lemon juice. Slice the steaks thin and serve with the reserved roasted tomato salsa and grilled romaine. Serve immediately.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Corned Beef with Cabbage and Beets\n3-4 pound piece corned beef\n2 bay leaves\n1 tablespoon caraway seeds\n5 black peppercorns\n3 parsnips, peeled and cut into 3 \\ pieces\n5 carrots, peeled and cut into 3\\ pieces\n3 turnips, peeled and quartered\n2 onions quartered\n4 potatoes, peeled and quartered\n1/2 head cabbage, cut into wedges\n4 beets, boiled until tender, peeled and sliced\nInstructions:\nIn large heavy pot, combine corned beef, bay leaves, caraway seeds and peppercorns. Add water to cover and bring to a boil. Reduce heat and simmer for 2 hours. Remove the meat from the pot and reserve on a plate. Add parsnips, carrots, and turnips and simmer for 20 minutes. If necessary add more water to cover. Add onions and potatoes and simmer for another 20 minutes. Add cabbage and simmer for 10 minutes. Serve the warm, sliced meat with the broth, beets and vegetables.\n", + "cuisine_type": "European" + }, + { + "recipe": "Gina's Super Bowl Punch\n1 liter vodka\nThree 12-ounce bottles beer (recommended: Corona)\nThree 6-ounce containers frozen limeade, thawed\nThree 1-liter bottles club soda\n3 limes, sliced into wheels\nIce, for serving\nLime wedges, for garnish\nInstructions:\nAdd the vodka, beer, limeade, and club soda to a large serving container and mix well. Add lime wheels and pour into tall tumblers filled with ice. Garnish each glass with a lime wedge and serve.\n", + "cuisine_type": "American" + }, + { + "recipe": "No-Bake Macaroni and Cheese\n1 large egg, lightly beaten\n1 (12-ounce) can evaporated low-fat milk\n1/4 to 1/2 teaspoon mustard powder\nPinch cayenne pepper\nFreshly grated nutmeg\n1 small garlic clove, finely grated\nKosher salt and freshly ground black pepper \n4 cups cauliflower florets (from 1/2 head cauliflower, about 12 ounces)\n4 cups medium pasta shells\n6 ounces coarsely grated 75 percent reduced-fat extra sharp cheddar (recommended: Cabot)\n2 tablespoons grated Parmesan\n2 ounces Neufchatel cheese\nToasted whole-wheat breadcrumbs for serving, optional\nInstructions:\nWhisk the egg, evaporated milk, mustard powder, cayenne, nutmeg, garlic, and salt and pepper to taste in a bowl; set aside.\nBring a large pot of salted water to a boil. Cook the cauliflower until tender and almost falling apart, 8 to 10 minutes. Remove with a slotted spoon or sieve. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving about 1/4 cup pasta water. Save the pot.\nPut the egg mixture and cheeses in the empty pot and cook over medium-low heat, whisking constantly, until the cheese melts and the sauce begins to thicken, about 6 minutes. Remove from the heat. Add the cauliflower and puree with an immersion blender until smooth and light. Stir in some of the reserved pasta water to adjust the creaminess of the sauce as needed. Add the pasta to the sauce and toss, season with salt and pepper. Serve, sprinkled with breadcrumbs if desired.\n", + "cuisine_type": "American" + }, + { + "recipe": "Green Beans with Tomatoes\n8 slices bacon, diced very small\n1 large onion, diced very small \n2 pounds green beans, trimmed and halved \n1 mounded tablespoon tomato paste \nThree 14.5-ounce cans whole tomatoes \nKosher salt and freshly ground black pepper\nCayenne pepper, as needed \nInstructions:\nAdd the bacon and onion to a large skillet over medium heat. Cook, stirring, until the bacon is beginning to crisp and the onions are golden, 5 to 7 minutes.\nIncrease the heat to medium high and add the green beans and tomato paste. Stir and allow to cook for a minute or two. Add the tomatoes, crushing them with your hands as you add them. Stir to combine. Season with salt, pepper and cayenne. Bring the mixture to a simmer and simmer until thickened and the beans are soft but still green, 5 to 7 minutes.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Butternut Squash with Herb Salad\n1 3-ounce butternut squash, peeled and cut into 2-inch chunks\n1/4 cup extra-virgin olive oil\n4 1/4 teaspoons ras el hanout\nKosher salt and freshly ground black pepper\n2 cups torn fresh parsley\n1 tablespoon red wine vinegar\nInstructions:\nToss the butternut squash with 3 tablespoons olive oil and 4 teaspoons ras el hanout on a baking sheet; season with salt and pepper. Roast at 475˚ F until golden and tender, about 35 minutes. Transfer to a platter. Toss the parsley with the red wine vinegar and remaining 1 tablespoon olive oil and 1/4 teaspoon ras el hanout. Season with salt and pepper, then pile on top of the squash.\n", + "cuisine_type": "Mediterranean, Middle Eastern" + }, + { + "recipe": "Earl Campbell's Hot Link Gumbo\n2 cups bacon fat\n4 cups all-purpose flour\n1 pound unsalted butter\n1 pound celery, diced\n1 pound onions, diced\n8 ounces green bell peppers, diced\n8 ounces red bell peppers, diced\n2 pounds Earl Campbell's Hot Link Sausage\n5 quarts water\n3/4 cup clam base\n1/2 cup chili powder\n1/2 cup dried thyme\n1 tablespoon chicken base\n1 tablespoon hot sauce, such as Tabasco\n1/2 cup dried oregano\n2 tablespoons granulated garlic\n1 tablespoon paprika\n1 tablespoon cayenne\n1 bay leaf\n3 pounds frozen okra\n1 1/4 ounces gumbo file \nServing suggestions: steamed rice, soda crackers such as Saltines and Louisiana hot sauce.\nInstructions:\nStart by making the roux. In a heavy bottomed pan, preferably a cast-iron skillet, melt the bacon fat and stir in the flour. It's important to keep stirring this until it turns a deep dark brown. Usually about 30 minutes. Also remember once it is brown to remove it from the burner and it will continue to cook as the pan is still really hot.\nFor the gumbo: Melt the butter in a large pot. Add the celery, onions and green and red bell peppers. Let simmer for 5 minutes. Cut the hot links in 1/4-inch half-moons and add to the pot. Add the water, clam base, chili powder, thyme, oregano, garlic, paprika, cayenne, chicken base, hot sauce and bay leaf. Bring to a boil and turn down to a simmer. Let simmer for 30 minutes. Take 1 cup of the liquid and stir it into the still hot roux; it will expand to double the size. Add this to the gumbo and stir it in well bring it back to a boil. Once it has thickened, turn off the heat and stir in the okra and gumbo file. (At this point you have a nice base that you can add your choice of proteins to, anything from crawfish, shrimp, crab, chicken or a combination.)\nServe in a bowl with steamed rice, soda crackers and Louisiana hot sauce.\n", + "cuisine_type": "American, Creole" + }, + { + "recipe": "Cheesy Picante Quesadillas\n12 flour tortillas (8-inch), warmed\n1 1/2 cups Pace® Picante Sauce\n1 can (4.5 ounces) chopped green chiles\n1 1/2 cups shredded Monterey Jack cheese (about 6 ounces)\nInstructions:\nPlace 6 tortillas onto 2 baking sheets. Spread about1/4 cup picante sauce onto each tortilla to within 1/2-inch of the edge. Top each with 1 tablespoon chiles and 1/4 cup cheese. Brush the edges of the tortillas with water. Top with the remaining tortillas and press to seal.\nBake at 400 degrees F for 10 minutes or until the filling is hot. Cut each quesadilla into 4 wedges. Serve with additional picante sauce.\n", + "cuisine_type": "American" + }, + { + "recipe": "Coffee Granite\n1/2 cup sugar\n4 cups hot espresso\nCrema and lemon twists for garnish\nInstructions:\nIn a small bowl, stir the sugar into the coffee. Cool and place in refrigerator to chill.\nPour espresso mixture into a shallow metal baking pan and freeze, stirring with a fork every 1/2 hour, until mixture is coarse ice crystals, but not frozen hard, about 3 to 4 hours.\nTo serve, scoop granite into serving bowls. Serve with crema on top, and lemon twists on the side.\nSorrel is a perennial plant native to Europe and Asia, now found in America and Australia. It has a refreshing, slightly sour taste since it contains oxalic acid.\nSorrel is related to rhubarb (which also contains oxalic acid), and can be used as a vegetable (salads, purees) or as an herb (soups and sauces). It is available throughout the summer.\nGranite is coarse, crystalline ice, made without egg whites or milk products. It is made without an ice cream maker.\nSince granite has a low sugar content, compared to ice cream, it freezes quickly.\nHistory of ice cream: Before the freezer, Italians used to send runners to the mountains to get snow. They would flavor the snow with honey or fruit to make iced desserts.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Veggie Top Pesto\n1/4 cup chopped walnuts\n1 clove garlic \n1 cup carrot fronds \n1/2 cup beet greens \n1/2 cup celery leaves \n1/3 cup grated Parmesan \n2/3 cup olive oil \n1/2 teaspoon red pepper flakes \nKosher salt and freshly ground black pepper \nInstructions:\nIn a food processor, combine the nuts and garlic and pulse until coarsely chopped. Add the carrot fronds, beet greens, celery leaves and Parmesan and pulse until finely ground. With the food processor running, add the oil and red pepper flakes. Taste, then season with salt and pepper.\nTransfer to a resealable container and store in the refrigerator for up to 2 weeks (or freeze for up to 3 months).\n", + "cuisine_type": "Italian" + }, + { + "recipe": "BFF Shrimp\n1/3 cup grated Parmesan\n1 teaspoon lemon zest \nOne 17.3-ounce package frozen puff pastry, thawed \nAll-purpose flour, for dusting\n10 large (16/20) shrimp, peeled, deveined and tails removed \n1 large egg, beaten \nPesto, marinara and/or ketchup, for dipping\nInstructions:\nPreheat the oven to 400 degrees F.\nMix together the Parmesan and lemon zest in a small bowl.\nLay the puff pastry on a lightly floured surface and gently roll out to 1/4-inch thick. Cut out 10 hearts using a 4 1/2-inch heart-shaped cookie cutter. Place 1 shrimp on half of a heart. Sprinkle the shrimp with a pinch of the cheese mixture. Brush the edges with egg wash, fold the heart in half and seal. Place on a baking sheet and continue with the remaining shrimp and pastry hearts. Place 2 halves together on the baking sheet so you have 5 full hearts. Repeat with the remaining halves. Brush with the remaining egg wash (it will drip down and glue the two halves together).\nBake until golden brown and puffed, 15 to 20 minutes. Serve with pesto, marinara and/or ketchup, if desired. Pull apart with your best friend.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Asparagus-Caramelized Onion Salad\n3 tablespoons extra-virgin olive oil\n1 large onion, chopped\nSalt\n1 pound asparagus, trimmed and cut into bite sized pieces on an angle\n1 tablespoon chopped fresh thyme leaves\n2 teaspoons Dijon mustard\n2 to 3 tablespoons aged balsamic vinegar\nFreshly ground black pepper\nInstructions:\nHeat the extra-virgin olive oil, 3 turns of the pan, in a skillet over medium to medium-high heat. Add onions and cook until caramel colored, stirring occasionally.\nPour 1-inch of water into a skillet and bring to boil. Add salt and asparagus and cook 3 minutes, drain.\nStir in thyme, mustard, balsamic vinegar and pepper into onions and toss with asparagus to coat.\n", + "cuisine_type": "European, Italian" + }, + { + "recipe": "Peach-Bourbon Upside-Down Cake\n1 3/4 cups sugar\n4 peaches, cut into 1/2-inch wedges (about 1 1/4 pounds)\n2 to 3 tablespoons bourbon\n1 1/2 cups all-purpose flour\n1/4 cup finely ground pecans\n1 teaspoon baking powder\n1/2 teaspoon baking soda\n1/2 teaspoon salt\n1 stick unsalted butter, at room temperature\n2 large eggs\n1 teaspoon pure vanilla extract\n1 cup buttermilk\nInstructions:\nPreheat the oven to 375 degrees F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat and arrange the peaches in concentric circles over the caramel. Drizzle with the bourbon; set the skillet aside.\nWhisk the flour, ground pecans, baking powder, baking soda and salt in a bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the peaches and spread evenly.\nTransfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely.\n", + "cuisine_type": "American" + }, + { + "recipe": "Soba with Shiitakes and Edamame\nKosher salt\n2 tablespoons vegetable oil\n12 ounces shiitake mushrooms, stemmed and sliced\n12 ounces soba\n1 cup frozen shelled edamame\n1 bunch cilantro (about 2 cups leaves)\n1 bunch mint (about 1 cup leaves)\n1 bunch scallions, roughly chopped\n1 1/2 tablespoons soy sauce\n1 1/2 tablespoons rice vinegar (not seasoned)\n1 tablespoon Sriracha (Asian chile sauce)\n1 1/2 teaspoons toasted sesame oil\nInstructions:\nBring a large pot of salted water to a boil. Meanwhile, heat the vegetable oil in a medium skillet over medium-high heat. Add the mushrooms and season with salt. Cook, stirring occasionally, until golden and tender, about 4 minutes. Transfer to a large bowl; let cool slightly.\nAdd the noodles and edamame to the boiling water. Cook until the noodles are al dente, 5 to 6 minutes. Drain and run under cold water until cool; add to the bowl with the mushrooms.\nPulse all but a few cilantro leaves, the mint, scallions, 2 tablespoons water, the soy sauce, vinegar, Sriracha and sesame oil in a food processor until roughly chopped; toss with the noodles and edamame. Top with the remaining cilantro.\n", + "cuisine_type": "Japanese" + }, + { + "recipe": "Vegetarian Risotto\nCanola oil\n2 finely diced yellow onions\n1 heaping tablespoon minced garlic\n1 pound arborio rice\n1/2 cup white wine\n32 to 48 ounces hot vegetable stock\nSalt and black pepper to taste\nInstructions:\nIn a medium saucepan coated with oil, sweat the onions and garlic on medium heat. Season. Add the rice and saute the rice for 3 to 5 minutes. Add wine and let rice completely absorb. Slowly add the hot stock, 1 ladle at a time while stirring. The rice needs to completely absorb the stock before another ladle is added. Stir the risotto often. The risotto is done when a creamy texture is achieved. Check for seasoning.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Gwen's Old-Fashioned Potato-Beef Casserole\n3 pounds red potatoes, peeled and sliced 1/4-inch thick\nSalt\nVegetable oil, to coat pan\n1 pound lean ground beef\n1/2 onion, chopped\n4 tablespoons (1/2 stick) butter\n1/4 cup all-purpose flour\nBlack pepper\n2 cups milk\n2 cups grated sharp Cheddar\n1/2 cup unseasoned dry breadcrumbs\nInstructions:\nPlace the potatoes in a large saucepan with water to cover by 1 inch. Add a generous pinch of salt and cook for 15 minutes, or until tender. Potatoes cook quickly. Test often for tenderness and don't overcook them. Alternatively, cook the potatoes in a pressure cooker for 5 minutes, releasing the pressure immediately to prevent overcooking. Drain the potatoes and arrange them in a 6- by 9- by 2-inch casserole dish.\nIn a large skillet, add a little oil to coat the pan. Combine the beef and onion and cook together over medium heat until the beef is browned and the onion softened, about 10 minutes. Drain excess fat.\nPreheat the oven to 350 degrees F.\nMelt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the milk and continue to stir while cooking over medium heat. When the mixture thickens, season with salt and pepper, then stir in the cheese and browned beef and onions.\nPour the ground beef mixture over the potatoes and bake the casserole for 20 minutes, until heated through and bubbling. Sprinkle the breadcrumbs on top of the casserole and bake until the crumbs are toasted, about 5 minutes longer.\n", + "cuisine_type": "American" + }, + { + "recipe": "Glazed Salmon Miso Soup Rice Bowl\n3 tablespoons soy sauce\n2 teaspoons brown sugar\n1 teaspoon lemon juice\n8 ounces skin-on salmon fillet (preferably wild-caught)\n3 coins ginger, smashed\n2 scallions, green tops thinly sliced and white bottoms halved\n1/3 cup yellow miso\n8 shiitake mushrooms, stems removed and caps sliced\n2 heads baby bok choy, cut into 1/2-inch pieces\n4 cups cooked rice, hot\n6 sheets roasted seaweed snack, cut into thin strips with shears\nToasted sesame seeds, for garnish\nSambal or other hot chili sauce, for serving, optional\nInstructions:\nPreheat a broiler with a rack set 4 inches from the heating element. Line a baking sheet with foil.\nWhisk together 2 tablespoons of the soy sauce, the sugar and lemon juice in a medium bowl. Add the salmon and coat on all sides. Marinate at room temperature for 10 minutes, turning the salmon periodically. Place the salmon skin-side down on the prepared baking sheet. Broil until just cooked through, 4 to 8 minutes, depending on the thickness of the fillet. Cool enough to handle, then flake off bite-size pieces of salmon with a fork.\nCombine 6 cups water, the remaining 1 tablespoon soy sauce, the ginger and scallion whites in a large saucepan. Bring to a boil and reduce to a simmer. Simmer for 10 minutes. Remove the ginger and scallions with a slotted spoon and discard. Whisk in the miso. Add the mushrooms and bok choy, and cook until the mushrooms are tender and the bok choy leaves wilt, about 2 minutes.\nMound 1 cup of the hot rice into four bowls. Ladle the vegetables and miso broth around the rice. Top each with some flaked salmon, sliced scallion greens, seaweed and a generous sprinkling of sesame seeds. Serve with sambal on the side if using.\n", + "cuisine_type": "American, Japanese" + }, + { + "recipe": "Crispy Salami and Cheese Egg Rolls\n12 wonton wrappers\n12 slices salami \n4 string cheese sticks, cut into thirds \n1/2 teaspoon dried oregano \n1 egg, beaten \nVegetable oil, for frying\n1 cup jarred marinara sauce, warmed \nInstructions:\nWorking one wrapper at a time, fold a piece of salami in half and place it diagonally on a wrapper. Top with a piece of string cheese and a pinch of oregano--the cheese ends should point in the direction of 2 opposite wonton corners. Brush the edges of the wrapper with beaten egg. Orient the wrapper in a diamond, with the cheese parallel to you. Pull one corner of the wrapper up and over the cheese. Tuck in the side corners and roll the wrapper up like a package, making sure the edges and corners are well sealed. Repeat with the remaining wrappers and filling.\nPlace the egg rolls on a plate and refrigerate for at least 30 minutes.\nFill a Dutch with 2 inches of vegetable oil; fit with a deep-frying thermometer. Heat over medium heat until the oil reaches 350 degrees F.\nFry the egg rolls in batches of 3 to 5 until golden brown, 1 to 2 minutes, turning with a slotted spoon for even browning. Remove to a paper towel-lined tray to drain.\nServe the egg rolls with warm marinara alongside, for dipping.\n", + "cuisine_type": "Chinese" + }, + { + "recipe": "Grilled Polenta and Veggies\n1/2 cup extra-virgin olive oil\n1/4 cup chopped fresh herbs (basil, mint and/or parsley)\n1 tablespoon ground coriander\nFreshly ground pepper\n1 bulb fennel, fronds chopped and base cut into 8 wedges\n1 bunch broccoli, cut into florets (with some stems attached)\nKosher salt \n2 oranges, cut crosswise into thick slices\n2 large beefsteak tomatoes, halved crosswise\n4 portobello mushroom caps\n1 large head radicchio, quartered\n1 1-pound tube prepared polenta, cut into 8 slices\n1/2 pound haloumi cheese, cut into 4 slices\nInstructions:\nPrepare a grill for indirect heat: For gas, preheat to medium high, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side.\nMix the olive oil, herbs, coriander, 1 teaspoon pepper and a handful of fennel fronds in a small bowl.\nBrush the fennel wedges and broccoli with the herb oil and season with salt. Cook on the cooler side of the grill, turning once, until marked and tender, 15 to 20 minutes. Remove to a platter. Meanwhile, brush the oranges, tomatoes, mushrooms and radicchio with the herb oil and season with salt. Grill over direct heat, turning once, until marked and tender, 10 to 15 minutes. Add to the platter.\nBrush the polenta and haloumi with the herb oil and grill over direct heat, turning once, until marked, 5 to 10 minutes. Add to the platter. Season with salt and drizzle with any remaining herb oil.\n", + "cuisine_type": "Italian, Mediterranean" + }, + { + "recipe": "Beet Juice\n1 pound beets, trimmed, cut into 1-inch pieces (about 3 medium)\n8 ounces carrots, trimmed, cut into 1-inch pieces (about 2 large)\n2 Gala apples, cored, cut into 1-inch pieces\nOne 2-inch piece ginger, peeled and halved\n2 tablespoons lemon juice\nInstructions:\nPass the beets, carrots, apples and ginger through a juicer. Strain through a fine-mesh sieve. Stir in the lemon juice. Pour into glasses and serve.\n", + "cuisine_type": "American" + }, + { + "recipe": "Pomodoro Sauce\n2 garlic cloves, minced\n2 tablespoons onion, diced\n2 tablespoons olive oil\n2 tomatoes, chopped\n3 tablespoons fresh herbs (oregano, basil, parsley), chopped\nSalt and pepper, to taste\nPinch sugar\nCheese and herb ravioli, cooked, for serving\nInstructions:\nIn a saucepan over medium heat, saute garlic and onion in oil for 2 minutes. Add tomatoes and herbs, continue to cook for 5 minutes until the tomatoes soften. Season with salt, pepper and sugar. Serve with cheese and herb ravioli.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Slow-Cooker Whole-Grain Breakfast Porridge\n3/4 cup dehulled whole barley\n3/4 cup steel-cut oats\n1/2 cup cornmeal (not coarsely ground)\n3 tablespoons light brown sugar, plus more for sprinkling\n1 teaspoon pure vanilla extract\n1 cinnamon stick\nKosher salt\nTopping suggestions: milk, chopped dried fruit, fresh fruit or nuts\nInstructions:\nCombine 4 1/2 cups water, barley, oats, cornmeal, brown sugar, vanilla, cinnamon stick and 1/2 teaspoon salt in a slow cooker and cover and let sit overnight, at least 8 hours.\nIn the morning, set the slow cooker to high and cook until the grains are tender, about 2 hours, stirring once halfway through. Ladle the porridge into serving bowls and add your favorite toppings, such as milk, dried fruit, fresh fruit or nuts.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Spaghetti with Pancetta, Escarole and Garlic Chips\n1/2 pound dried spaghetti\nSalt\n3 tablespoons extra-virgin olive oil\n1/4 pound thickly sliced pancetta, chopped\n6 to 8 cloves garlic, thinly sliced\n1 teaspoon crushed red pepper flakes\n2 large heads escarole, washed and drained, roughly chopped\n3/4 cup chicken stock or broth, eyeball it\n1 lemon, zested and juiced\nFreshly ground black pepper\n3 tablespoons butter\n1/3 cup grated Parmigiano-Reggiano, a couple of handfuls, plus some to pass at table\nInstructions:\nFill a large pot with water, bring to a boil and salt the water. Add the pasta and cook to al dente, with a bite to it.\nWhile the pasta is working, heat a large skillet over medium heat with the extra-virgin olive oil, 3 turns of the pan. Add the pancetta and cook until crisp, about 2 to 3 minutes. Remove the pancetta from the skillet with a slotted spoon to a paper towel lined plate to drain. Ser aside. Turn the heat on the pan back to low then add the sliced garlic and cook until golden brown, 4 to 5 minutes. Remove the garlic chips from the pan to drain alongside the crispy pancetta, reserve. Turn the heat up to medium again, add the crushed red pepper flakes and cook for 30 seconds. Add the roughly chopped escarole, tossing to wilt it in the flavored oil and wilting it into the pan in stages. Once all the escarole has fit into the pan, add the chicken stock, lemon juice, salt and pepper and cook for 2 minutes.\nDrain the hot pasta well and add it to the escarole pan. Add lemon zest and toss to distribute. Turn the heat off and add the butter and cheese, toss to melt. Toss in the crispy pancetta and garlic chips. Serve the spaghetti with more cheese to pass at the table.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Broccoli-Cheddar Soup\n2 teaspoons olive oil\n1 medium onion, chopped\n1 clove garlic, minced\n1/2 teaspoon ground nutmeg\n1 large head broccoli, florets and tender part of stems, chopped (about 6 cups)\n3 cups low-sodium chicken broth\n2 cups low-fat (1%) milk\n2 tablespoons all-purpose flour\n1 1/4 cups lightly packed shredded extra-sharp cheddar cheese (5 ounces)\n1/2 teaspoon salt, plus more to taste\n1/4 teaspoon freshly ground black pepper, plus more to taste\nInstructions:\nHeat the oil in a soup pot over medium heat. Add the onion and cook, stirring, until softened and translucent, about 4 minutes. Add the garlic and nutmeg and cook for 30 seconds. Add the broccoli and chicken broth and bring the mixture to a boil. Reduce the heat to medium low and cook until the broccoli is tender, about 5 minutes. Remove from the heat and allow to cool slightly, about 15 minutes.\nMeanwhile, in a small saucepan, whisk together the milk and flour until the flour dissolves. Heat the mixture over medium-high heat, stirring constantly, and bring to a gentle boil. Reduce the heat to medium low and cook, stirring occasionally, until the mixture has thickened, about 3 minutes. Add one cup of the cheese and cook, stirring, until melted, 2 minutes more. Remove from the heat and cover to keep warm.\nWorking with about 1 cup at a time, puree the broccoli mixture in a blender until it is mostly smooth but still has some chunks, and then transfer it to another pot. (Alternatively, you can use an immersion blender.) Stir the cheese mixture into the broccoli puree, season with salt and black pepper to taste, and cook over medium-low heat until warmed through, 3 to 5 minutes more. Serve garnished with the remaining cheese.\nExcellent source of Calcium, Folate, Iodine, Phosphorus, Potassium, Protein, Riboflavin, Vitamin A, Vitamin C, Vitamin K\nGood source of Copper, Fiber, Iron, Magnesium, Manganese, Molybdenum, Pantothenic Acid, Selenium, Niacin, Thiamin, Vitamin B6, Vitamin B12, Vitamin D, Zinc\nBEFORE:\n700 CAL.\nSat. Fat 36g, Chol. 170mg\nFiber 3g, Sodium 1440mg\nAFTER:\n320 CAL.\nSat. Fat 9g, Chol. 45mg\nFiber 4g, Sodium 660mg\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Chicken Breast with Clementines, Thai Bird Chile and Yukon Gold and Cauliflower Puree\n1 skin-on chicken breast, wing bone attached, wing tip and tenderloin removed\nExtra-virgin olive oil\nKosher salt\n3 large clementines, supremed and squeezed, juice reserved\n3 large clementines, supremed and squeezed, juice reserved \nA few drops red wine vinegar\n1 sprig fresh thyme\n1/2 Thai bird chile, halved lengthwise\n1/2 cup rich (hopefully homemade) chicken stock\nYukon Gold and Cauliflower Puree, for serving, recipe follows\n2 large Yukon gold potatoes\n1/2 head cauliflower, cut into florets\nKosher salt\n1/2 to 3/4 cup cream\n4 tablespoons cold butter (1/2 stick), cubed\nInstructions:\nPreheat the oven to 250 degrees F.\nPat the chicken breasts dry with a paper towel. Coat a medium saute pan with olive oil, and place over medium-high heat. When the pan is hot, sprinkle the skin of the chicken generously with salt, and then place skin-side down into the pan. Cook until the skin is golden and crispy, 4 to 6 minutes. Sprinkle the opposite side of the breast with salt, and then flip the chicken and continue cooking until cooked through, another 5 to 6 minutes. If the pan starts to smoke, lower the heat. Transfer the breast to a sheet pan, tent loosely with foil and place in the oven until the sauce is finished and you are ready to plate.\nRemove the excess oil from the pan before returning over medium-high heat. Add the clementine juice, clementine supremes and vinegar, scraping up the brown bits that cling to the bottom of the pan. Stir in the thyme and chiles and let the liquid reduce by half before pouring in the chicken stock and a pinch salt. Continue cooking until the stock has reduced. Taste the sauce, making sure it's delicious, and then remove the thyme stalk and season with more salt, if needed. The sauce should be thickened and a little chunky.\nLay the Yukon Gold and Cauliflower puree on the bottom of the plate, and then slice the chicken breast and fan the slices on top. Spoon some of the sauce on and around the chicken, and garnish with the supreme clementines.\nHalve the potatoes, and then cut each half into 6 to 8 pieces. Place the potatoes in a pot large enough to hold the cauliflower as well, and then cover the potatoes by 2 inches of water. Sprinkle generously with salt (it should taste like the ocean) and bring to a boil. After the water has been boiling about 10 minutes, add the cauliflower and cook until the vegetables are fork-tender.\nBring the cream to a scald in a small saucepan. Meanwhile, pass the potatoes and cauliflower through a food mill into a large bowl. Add about half of the hot cream and 1/2 of the butter, and stir with purpose until thoroughly combined. Repeat this process with the remaining cream and butter until incorporated. Taste for seasoning (you will probably have to add salt), and serve warm. Yield: 2 servings.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Salted Caramel Monkey Bread\nNonstick cooking spray, for greasing\n4 ounces granulated sugar \n1 teaspoon ground cinnamon \n2 pounds refrigerated biscuits, such as Grands Flaky Layers, each piece cut into quarters \n4 ounces chopped dates \n4 ounces dark raisins \n4 ounces black walnuts, roughly chopped \n8 ounces brown sugar \n6 ounces unsalted butter \n2 tablespoons heavy cream \n1/2 teaspoon kosher salt \nSalted caramel, homemade or store-bought, for serving \nWhipped cream, homemade or store-bought, for serving \nInstructions:\nFor the monkey bread: Heat the oven to 350 degrees F. Lightly grease a 10- to 12-cup Bundt pan with cooking spray.\nMix the granulated sugar and cinnamon in a large bowl. Add the biscuit pieces and toss to combine.\nPlace the pieces in the pan, sprinkling in the dates, raisins and walnuts. Set aside.\nAdd the brown sugar and butter to a large saute pan over medium heat. Cook until the butter has melted and started to bubble, then add the heavy cream and salt and whisk until thoroughly combined.\nRemove from the heat and pour over the dough pieces in the Bundt pan. Put the pan into the oven and bake until golden brown and no longer doughy in the center, 30 to 35 minutes. Cool in the pan for 10 minutes, then turn upside down on a large platter to remove the pan.\nSlice while warm, drizzled with the salted caramel sauce and dollops of whipped cream.\n", + "cuisine_type": "American" + }, + { + "recipe": "Cod Croquettes, Sweet Red Pepper Gravy, and Mashed Potatoes with Spinach\n3 large starchy potatoes, peeled and cut cubed\nSalt\n1 lemon\n1 1/4 pounds fresh cod fish\n1/4 cup vegetable oil, eyeball it\n2 teaspoons seafood seasoning blend, (recommended: Old Bay) 2/3 palm full\n2 ribs celery and their greens, finely chopped\n1 small yellow skinned onion, peeled and finely chopped\n2 to 3 tablespoons chopped fresh thyme leaves, a few sprigs\n3 to 4 tablespoons chopped fresh flat-leaf parsley, a handful\nBlack pepper\n1 egg\n2 cups plain bread crumbs\n4 tablespoons butter\n1/2 red bell pepper, finely chopped\n1 shallot, finely chopped\n2 tablespoons all-purpose flour\n2 cups chicken stock\n1 clove garlic, finely chopped\n1/4 cup cream or half-and-half\n1 pound triple washed spinach leaves, stemmed and chopped\nInstructions:\nPlace potatoes in a pot and cover with cold water. Put a lid on the pot and bring the water up to a boil. Salt water and cook potatoes until tender, 15 minutes.\nBring 1/2-inch water to a simmer in a large nonstick skillet. Zest a lemon and reserve. Cut lemon and season the fish the some lemon juice and salt and add to the simmering water. Cover pan and cook fish 8 minutes.\nRemove and flake fish into a bowl. Discard water and wipe out pan, returning it to heat over medium flame and add 1/4 cup vegetable oil. To the fish, add reserved lemon zest, seafood seasoning, celery, onion, thyme, parsley, salt, and pepper to fish. Add egg and 1 cup of the bread crumbs. Form 8 fish patties and toss in remaining bread crumbs to set the patties.\nAdd 1/4 cup vegetable oil to the cleaned out pan and heat over medium flame.\nCook patties in the oil for 4 to 5 minutes on each side until golden and reserve under foil or in warm oven. Return skillet to heat again over medium flame and melt in 2 tablespoons of butter then add the red bell peppers and shallots and cook 2 to 3 minutes. Add in flour and cook a minute more. Whisk in broth, thicken, and season with salt and pepper to make savory red pepper gravy.\nDrain cooked potatoes and return to hot pot. Add in remaining butter, garlic and 1/4 cup cream or half & half. Mash and season the potatoes with salt and pepper. Fold in spinach leaves until they all wilt into potatoes.\nTo serve, pile spinach mashers on plates and top with patties and gravy.\n", + "cuisine_type": "American, British" + }, + { + "recipe": "Amaretti Torta\n20 amaretti cookies, plus 8 amaretti cookies crushed for topping\n2 ounces semisweet chocolate chips (about 1/2 cup)\n1 cup (2 sticks) unsalted butter, room temperature\n1 cup sugar\n5 large eggs, separated\n2 tablespoons orange-flavored liquor (Triple Sec, Cointreau, or Grand Marnier)\n1/2 cup all-purpose flour\n1/4 cup orange marmalade\nInstructions:\nPreheat the oven to 350 degrees F. Grease a 10-inch cake pan and line the bottom with parchment paper.\nCombine the 20 amaretti cookies and the chocolate in a food processor. Run the machine until the mixture is very finely minced. Set aside.\nUsing an electric mixer and a large bowl, cream together the butter and sugar until pale yellow, about 2 minutes. Add the egg yolks 1 at a time, incorporating each yolk before adding the next. Once all the eggs are added continue to cream the mixture together until light and fluffy, about 4 more minutes. Add the orange liqueur. With the machine on low, add the flour and the chocolate amaretti mixture. Mix well after each addition.\nIn medium bowl whip the egg whites using an electric mixer until stiff peaks form, about 3 minutes. Add 1/3 of the whipped egg whites into the cake mixture until well combined. Gently fold in the remaining whipped egg whites. Pour the batter into the prepared cake pan. Bake until a toothpick comes out clean, about 45 to 50 minutes.\nLet the cake cool in the pan on a wire rack for 10 minutes. Turn the cake out onto a platter and continue to cool to room temperature. Top with the orange marmalade in an even layer. Sprinkle the remaining crushed amaretti cookies over the top of the cake. Slice and serve.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Tomato-Leek-Bacon Tart\nVegetable cooking spray\n1/2 (15-ounce) package refrigerated piecrusts\n1 (8-ounce) package shredded Italian three-cheese blend, divided\n3 medium leeks, thinly sliced (about 1 cup)\n2 tablespoons olive oil\n8 plum tomatoes, sliced\n1 cup loosely packed fresh basil leaves, coarsely chopped\n3 garlic cloves, coarsely chopped\n1/2 (2.1-ounce) package fully cooked bacon slices, chopped\n1/2 cup mayonnaise\n1/4 cup freshly grated Parmesan\n1 tablespoon fresh lemon juice\n1/2 teaspoon pepper\nGarnish: fresh basil sprigs\nInstructions:\nPreheat the oven to 450 degrees F.\nCoat a 9-inch tart pan with cooking spray. Fit piecrust into pan according to package directions.\nBake for 10 minutes or until golden. Remove crust from oven; sprinkle with 1 cup of the cheese blend.\nLower the oven to 375 degrees F.\nSaute leeks in hot oil in a skillet over medium-high heat until tender; sprinkle over crust. Arrange tomatoes over leeks; sprinkle with basil and garlic.\nStir together remaining 1 cup cheese blend, chopped bacon, and next 4 ingredients in a bowl. Spoon cheese mixture over tart, spreading to edges.\nBake for 25 minutes or until golden. Cut tart into 4 slices. Garnish, with basil sprigs, if desired.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Apple Pie Baked in a Bag\n2 cups all-purpose flour\n1/4 cup sugar\nPinch salt\n1 cup cold unsalted butter (2 sticks), cut into pieces\n1/3 cup ice water\n5 Granny Smith apples, peeled, cored, and thickly sliced\n1/2 cup sugar\n1 1/2 tablespoons cornstarch\n1 teaspoon fresh lemon juice\n1 teaspoon pure vanilla extract\n1/4 teaspoon ground cinnamon\n1/8 teaspoon salt\n1/8 teaspoon ground nutmeg\n1 1/2 tablespoons cold unsalted butter, cut into pieces\nInstructions:\nMake the Crust: In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear. Add the water and pulse briefly¿it will still look crumbly. Transfer the crumbs to 2 pieces of parchment paper or foil and form into 2 disks. Wrap the discs with plastic wrap and refrigerate overnight.\nOn a work surface lightly dusted with flour, roll out 1 disk to a circle about 1/8-inch thick. Keep rolling until the circle is at least 2 inches larger than your pan. Line the pie pan with the dough, letting the edge hang over a bit. Roll the second disk, place it on a sheet pan and chill it until you're ready to build your pie.\nArrange a rack in the center of the oven and preheat to 375 degrees F.\nMake the Filling: In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together. Transfer to the pie shell and dot with the butter. Brush the overhanging edges of the dough with water. Carefully cover with the rolled-out top crust and pinch the edges together, turning them under all around to make a thick edge. To decorate the rim, press it all around with the back of a fork, or just pinch it to seal. With a scissors, cut a few V-vents in the center.\nSlide the pie into the brown paper bag and fold the top down. Staple bag shut and place it on a sheet pan. Bake for 1 hour.\nRemove the pie from the oven and cut a large circle in top of the bag. Return to the oven and bake until the crust is golden brown, about 15 minutes more.\nLet the pie cool at least 30 minutes before serving. Serve warm or at room temperature.\n", + "cuisine_type": "American" + }, + { + "recipe": "Spicy Pork Bulgogi\n2 pounds sliced pork butt\n1 liter lemon-lime soda, such as Sprite\n1/2 onion, plus sliced onions, for serving\n4 garlic cloves\n2 ounces ginger, peeled\n1 green onion\n4 ounces pineapple or pineapple juice\n1/2 cup gochujang\n1/4 cup sugar\n1/4 cup mirin\n1/3 cup soy sauce\n1/2 teaspoon Korean fine chili powder (not coarse)\n1/2 ounce sesame oil\nVegetable oil, for the pan\nKosher salt\nJulienned carrots, for serving\nInstructions:\nCut the pork down the middle (in half) and add to a bowl with the lemon-lime soda. Allow to soak for at least 10 minutes. Drain out the soda.\nPut the 1/2 onion, garlic, ginger, green onion and pineapple in a blender and blend on medium low. Pour into the bowl with the pork and add the gochujang, sugar, mirin, soy sauce, Korean fine chili powder and sesame oil. Allow the pork to marinate for 12 hours.\nHeat up a pan and add vegetable oil. Lay the pork carefully in the pan (don't pile the pork--make sure every piece is touching the pan). Cook until the meat is firm, about 15 minutes. Add a touch of salt, sliced onions and thinly sliced carrots (matchstick.) Then, cook for another 5 to 10 minutes.\n", + "cuisine_type": "Asian, Korean" + }, + { + "recipe": "Beach Day Cookies\nTwo 16.5-ounce tubes refrigerated sugar cookie dough (plus required ingredients)\n1 pound (about 3 1/2 cups) confectioners' sugar\n2 tablespoons meringue powder\n1 drop royal blue gel food coloring\n2 cups graham cracker crumbs\n48 mini marshmallows \nOne 3-inch piece rainbow sour candy, such as AirHeads® Xtremes Rainbow Berry Bites\nOne .55-ounce piece green taffy, such as AirHeads® Watermelon\n6 green gumdrops, cut in half\nTwo .55-ounce pieces red taffy, such as AirHeads® Cherry\n36 white chocolate chips \nInstructions:\nPreheat the oven to 350 degrees F.\nPrepare the cookie dough according to the package directions for roll-out cookies, incorporating flour as instructed. Cut the dough into twelve 4 1/2-inch circles, rerolling the scraps as needed. Arrange on 2 ungreased baking sheets. Bake until the edges are light golden brown, 11 to 14 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes. \nMeanwhile, combine the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, adding up to 1 tablespoon more water if needed, about 2 minutes. \nTransfer 1/4 cup of the icing to a piping bag fitted with a round number 3 tip. Spoon another 1/4 cup of the icing into a small bowl and thin with 1/2 teaspoon water to flooding consistency. You will know it has reached flooding consistency when you run a knife or fork through the icing and it flows back to where it was in 10 seconds. Add more water 1/4 teaspoon at a time until you've reached the right consistency. Transfer to a small piping bag (no tip needed). \nAdd the food coloring to the remaining icing in the bowl and mix to combine. Transfer 1/4 cup to a piping bag fitted with a round number 3 tip. Thin the remaining blue icing with 1/4 teaspoon water to flooding consistency. You will know it has reached flooding consistency when you run a knife or fork through the icing and it flows back to where it was in 10 seconds. Transfer to a small piping bag (no tip needed). \nUsing the thick blue icing, pipe the outline of the ocean and some waves on the bottom half of each cookie circle and let dry, about 20 minutes. Fill in the ocean with blue flooding icing using a toothpick to spread it all the way to the edges. Let dry completely, about 30 minutes. \nOutline the top half of each cookie with the thick white icing. Let dry completely, about 20 minutes. Fill in the empty space on the top half of each cookie with the white flooding icing using a toothpick to spread it all the way to the edges. Sprinkle 1 tablespoon crushed graham crackers over the wet icing on each. Let the icing dry completely, about 30 minutes, then tap the cookies to remove any excess crumbs. Pipe white ocean foam in swirls over the space where the blue and sand meet. Let dry completely, about 20 minutes. \nMeanwhile, build the sandcastles: Dip 4 mini marshmallows in water, then roll in the graham cracker crumbs until completely covered. Use the thick white icing to stick 3 marshmallows together to form the base of a sandcastle. Pipe a small amount of icing on the bottom of the fourth marshmallow and stick it on top of the base. Repeat with the remaining marshmallows, cracker crumbs and icing to make 12 castles. \nMake the flags: Use a sharp knife to cut 12 small flags out of the rainbow sour candy. Cut 6 toothpicks in half for the flag poles. Stick each flag to a toothpick piece, then stick a flagpole into the top of each sandcastle. \nMake the sand buckets: Cut 12 strips from the green taffy, each 1/2 inch long and 1/16 inch wide. Roll 1 strip in your hand to a 1-inch-long rope for a bucket handle. Use thick white icing to glue the handle to a green gumdrop half. Sprinkle some graham cracker crumbs into the top of the gumdrop bucket. Repeat with the remaining taffy strips, icing, gumdrop halves and graham cracker crumbs to make 12 buckets. \nMake the shovels: Cut 12 strips from the green taffy for the shovel handles, each 1/2 inch long and 1/16 inch wide. Cut twelve 1/4-inch squares from the green taffy. Squeeze one square onto the top of each handle to make 12 shovels. \nMake the crabs: Use the round part of a number 3 piping tip to cut 12 half-circles out of the red taffy. Cut 72 strips for legs, each 1/6 inch wide and 1/4 inch long. Press 3 legs onto each side of each half-circle to make 12 crabs. \nMake the seashells: Use a sharp paring knife to cut 2 small pieces off the bottom of each white chocolate chip to create a seashell. Use the paring knife to make indentation lines in the shape of a seashell on top of each chip. \nAssemble the cookies: Use thick white icing to glue 1 sandcastle, 1 bucket, 1 shovel, 3 seashells and 1 crab to each cookie. Let dry completely, about 20 minutes. \n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Blueberry Lemon Mousse Tart\n1 2/3 cups graham cracker crumbs, (9 to 10 whole crackers)\n1/3 cup quick rolled oats\n3 tbsps. firmly packed brown sugar\n5 tbsps. butter, melted\n1 1/2 cups heavy cream, divided\n3 tbsps. sugar, divided\n1/4 tsp. lemon extract\n1 (8 oz.) pkg. cream cheese, softened\n3 tbsps. boiling water\n1 envelope unflavored gelatine (2 teaspoons)\n1 (12 oz.) jar Smucker's® Orchard's Finest® Northwoods Blueberry Preserves, divided\n3/4 cup fresh blueberries\nInstructions:\nCOMBINE cracker crumbs, oats and brown sugar in medium bowl. Stir in melted butter with a fork until evenly moistened. Press into 8-inch springform pan.\nBEAT 1 cup heavy cream until stiff peaks form. Beat in 2 tablespoons sugar and lemon extract. Place cream cheese on microwave-safe plate. Mircowave on HIGH 15 to 20 seconds or until very soft. Add to whipped cream, beating until smooth. Pour boiling water over gelatine in small bowl. Stir about 2 minutes or until gelatine is completely dissolved. Beat into cream cheese mixture until blended. Stir in 3/4 cup preserves. Spread over crumb crust. Chill 2 hours or overnight.\nBEAT remaining 1/2 cup heavy cream until stiff peaks form. Beat in 1 tablespoon sugar. Place in resealable plastic bag. Cut small corner off bag. Remove outer rim of pan. Place dollops of whipped cream around outside edge of cheesecake. Stir remaining preserves with fresh blueberries in small bowl. Spoon evenly in center of cheesecake.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "How to Make Mexican Thick Hot Chocolate | Champurrado Recipe\n1/4 cup masa harina\n3 1/2 cups cold water\n1/4 teaspoon salt\n3 cups of milk\n1 (3-ounce) tablet sweetened Mexican chocolate, flavored with cinnamon\nInstructions:\nIn a small mixing bowl combine the masa harina with 1/2 cup of water mixing by hand to form a paste. In medium saucepan add the paste and the remaining 3 cups of water. Bring to boil stirring constantly. Cook slowly for 20 minutes, the mixture will thicken. While this mixture is simmering, in another saucepan add the milk and bring to a boil. Add the chocolate and cook for about 10 minutes until the chocolate has completely dissolved. Pour the chocolate into the masa harina mixture stirring until well incorporated. With a milinillo or an eggbeater, whisk until a foam forms on top, about 3 minutes. Serve in a large bowl spooning some of the foam on top.\n", + "cuisine_type": "Mexican" + }, + { + "recipe": "Breakfast Fajitas\nFour 8-inch flour tortillas\n1/2 teaspoon olive oil \n1 red bell pepper, cored, seeded and sliced into 1/2-inch strips\n1 red bell pepper, cored, seeded and sliced into 1/2-inch strips \n1 yellow onion, cut in half, sliced 1/2-inch thick \n1 cup cremini mushrooms, sliced \n1 1/2 teaspoons Fajita Spice Mix, recipe follows, or packaged seasoning mix\n4 egg whites, whisked together \nSalt and freshly ground black pepper\n1/2 to 1 cup Dominic's Salsa, for serving, recipe follows\nHot sauce, for serving, optional\nFat-free sour cream, for serving, optional\n2 tablespoons chili powder\n2 teaspoons ground cumin \n2 teaspoons garlic powder \n1 teaspoon onion powder \n1 teaspoon brown sugar \n1 teaspoon paprika \n1/2 teaspoon cayenne \n1/2 teaspoon kosher salt \n1/4 teaspoon cornmeal \nFreshly ground black pepper \n5 to 6 Roma tomatoes, diced\n8 to 10 scallions, whites and light green parts, chopped \n1/2 jalapeno pepper, seeds removed, finely chopped \n1 to 2 cloves garlic, finely chopped almost to a paste \n1 cup loosely packed cilantro, chopped \nJuice of 1 to 2 limes\n2 teaspoons red wine vinegar \n1/2 teaspoon kosher salt \n1/2 teaspoon ground white pepper \nInstructions:\nPreheat the oven to 200 degrees F; arrange the tortillas in a single layer on an oven rack to warm them.\nIn a small well-seasoned cast-iron or nonstick skillet, heat the oil over medium-low heat. Sprinkle a few droplets of water into the pan. If they sizzle and evaporate, the skillet is hot enough. Add the bell pepper and onion and saute until soft and fragrant, 8 minutes. Add the mushrooms and the Spice Mix and continue to saute until fragrant and the vegetables are thoroughly warmed through.\nAdd the egg whites to the skillet. As they begin to solidify, use a rubber spatula to move them around the pan to mix with the vegetables, so that the liquid parts are exposed to the heat. When all is cooked through, season with salt and pepper.\nServe straight from the skillet, spooning the fajita mixture onto the warmed tortillas. Serve with Dominic's Salsa or hot sauce (if using), and the sour cream (if using) on the side.\nCombine the chili powder, cumin, garlic powder, onion powder, brown sugar, paprika, cayenne, salt, cornmeal and some black pepper in a small bowl and whisk together. Store in a small jar with a tight-fitting lid. The spice mix will keep up to 2 months.\nCombine the tomatoes, scallions, jalapeno, garlic, cilantro, lime juice and vinegar in a medium serving bowl. Add the salt and pepper. Stir to combine. Let sit at room temperature for 10 minutes, then stir again.\n", + "cuisine_type": "American, Tex-Mex" + }, + { + "recipe": "Spiced Peach Ketchup\n1 cup ketchup\n1 cup diced ripe peaches \n1/2 teaspoon ground cinnamon \n1 chipotle chile in adobo sauce \nInstructions:\nPuree the ketchup, peaches, cinnamon and chipotle in a blender until smooth. Refrigerate for up to 1 week.\n", + "cuisine_type": "American" + }, + { + "recipe": "Roasted Pasilla Peppers with Corn and Cotija\n8 fresh pasilla or poblano peppers\n2 tablespoons butter\n3 cups fresh or frozen, thawed, corn kernels\n3 green onions, sliced, including green tops\n1 tablespoon chopped fresh oregano leaves or 2 teaspoons dried oregano\n1 cup Mexican crema or sour cream\n1/4 cup crumbled Mexican cotija or grated Parmesan\nSalt and pepper\n1/2 pound small cooked shrimp, optional\nInstructions:\nRoast the peppers over a flame or in a dry skillet, turning with tongs as needed, until charred all over. Put roasted peppers in a plastic bag and let sit until skin rubs off easily; remove skin. Cut a slit in 1 side of each pepper to create a pocket; pull out ribs and seeds. Set peppers aside.\nIn a frying pan, melt butter and add corn, green onions, and oregano. Saute until onions are soft and corn is cooked (about 5 minutes). Stir in crema and cotija, then season, to taste, with salt and pepper. Add shrimp to mixture, if using, and spoon filling evenly into peppers.\nWrap peppers in foil and place in the embers of a burnt-down fire to warm through (about 15 minutes). Or, arrange peppers in a baking dish, cover with foil, and bake in a preheated 350 degree oven about 15 minutes.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Curry Lamb Shanks with Potatoes\n4 lamb shanks (about 6 pounds total)\nKosher salt and freshly ground black pepper\n2 tablespoons olive oil\n2 tablespoons butter\n1 tablespoon golden curry powder\n1 teaspoon ground allspice\n1/2 teaspoon paprika\n3 cups frozen pearl onions (12 ounces), thawed\n1 red bell pepper, seeded and chopped\n3 cloves garlic, smashed\n8 to 10 sprigs fresh thyme\n1 scotch bonnet or habanero chile\n4 cups chicken stock\n1 pound red bliss or new potatoes, sliced in half\nRight Rice, recipe follows\nChopped fresh cilantro leaves, for garnish\n2 cups rice\nInstructions:\nSeason the lamb on all sides with salt and pepper. In a Dutch oven on medium-high heat add the olive oil. When the oil begins to swirl, add the shanks and sear until golden on all sides. Remove the shanks to a plate and add the butter, curry powder, allspice, and paprika. Stir with a wooden spoon until fragrant and the spices darken, about 2 minutes.\nAdd the onions, bell pepper, garlic, thyme, scotch bonnet, and then season with salt and pepper. Allow the vegetables to become tender and golden with the spices, about 5 minutes. Stir everything together then add the shanks back to the pot. Add the chicken stock, cover and bring to a simmer.\nSimmer, stirring occasionally, until the lamb is fork tender, about 2 hours. Taste and season if needed, then add the potatoes and simmer until the potatoes are fork tender, about 30 minutes more. If making the day before, refrigerate and remove the film of fat from the top before reheating.\nServe the lamb shanks over Right Rice, recipe follows and garnish with chopped cilantro.\nRinse the rice 3 times to remove the starch. Put the rice in a medium saucepan and fill with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring the rice to a simmer, cover and cook until tender and the liquid is evaporated, about 15 minutes. Remove from the heat and let the rice stand another 5 minutes, covered.\n", + "cuisine_type": "American, Caribbean" + }, + { + "recipe": "Steamed Squash Salad\n4 small slender zucchini, cut into 1/4-inch rounds and parboiled for 1 minute\n1/3 cup extra virgin olive oil\nGrated zest and juice of two large limes\n1/4 teaspoon each ground cumin and cardamom\n1/4 teaspoon pressed or minced garlic\nSalt and freshly ground black pepper\nInstructions:\nParboil zucchini for a minute, drain, pat dry and divide among four dinner plates. Set zucchini in concentric circles on a plate.\nCombine the olive oil, lime peel and juice, cumin, cardamom and garlic. Season with salt and pepper. Taste and adjust for acidity. Spoon dressing over zucchini. When chicken is done, set it, skin side up over zucchini.\n", + "cuisine_type": "Mediterranean" + }, + { + "recipe": "Seared Sea Scallops\n2 cups all-purpose flour\n1 tablespoon ground cumin\n1 teaspoon curry powder\n2 tablespoons dried thyme\n2 tablespoons paprika\n3 tablespoons olive oil\n1 pound sea scallops, cleaned\nPesto, recipe follows\nBasmati rice, recipe follows\n2 cups arugula, stemmed, washed, and dried\n2 cups basil leaves, washed and dried\n1/2 cup grated Parmesan\n4 cloves garlic, chopped\n1/4 cup pistachio nuts\n1/2 cup olive oil\nSalt and pepper\n1 cup basmati rice\n2 cups water\n2 tablespoons butter\nInstructions:\nIn a mixing bowl, combine flour, cumin, curry, thyme, and paprika. In a medium saute pan, heat the olive oil over medium heat. Dredge the scallops in the flour mixture, shaking off any excess flour, and add to the hot saute pan. Cook scallops for 2 to 3 minutes on each side until golden brown. Transfer the scallops to a plate, drizzle with pesto, and serve with the basmati rice on the side.\nAdd all ingredients to food processor except for the olive oil, salt and pepper. Process until the ingredients form a paste. With the motor running, add the olive oil in a stream until combined. Season with salt and pepper, to taste.\nIn a medium saucepan, add rice, water and butter. Bring to a boil, reduce heat and cover. Cook the rice without stirring for 12 to 15 minutes. Fluff with a fork and serve with scallops.\n", + "cuisine_type": "Mediterranean, Italian" + }, + { + "recipe": "Blackberry Fizz\n4 large blackberries\n1 1/2 teaspoons Lemon-Thyme Simple Syrup, recipe follows\n1/4 cup bourbon \nSplash sweet vermouth \nClub soda\n1/2 cup fine sugar\n2 teaspoons black peppercorns \n4 sprigs fresh thyme \n1 lemon, sliced\nInstructions:\nMuddle the blackberries with the simple syrup in a pint glass. Add ice, bourbon and vermouth. Top off with club soda and stir to combine.\nCombine 3/4 cup water with the sugar, peppercorns, thyme and lemon in a small saucepan over medium-high heat. When the sugar dissolves and mixture just begins to boil, lower the heat and simmer for 5 minutes. Remove from the heat and let cool, then strain through a fine-mesh sieve. Refrigerate in an airtight container.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Shakshuka\n1 1/2 tablespoons extra-virgin olive oil\n1/2 onion, chopped\n1/2 red bell pepper, thinly sliced\n1/4 small bunch cilantro, leaves and tender stems separated, chopped\n2 small cloves garlic, thinly sliced\n3/4 teaspoon ground cumin\n1/2 teaspoon paprika\nPinch red pepper flakes\nKosher salt and freshly ground pepper\n1 15-ounce can whole peeled tomatoes, crushed by hand\n4 large eggs\nWarm pita bread, for serving\nInstructions:\nHeat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.\nPreheat the oven to 375 degrees F. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes; season with salt and pepper.\nUse the back of a spoon to make 4 wells in the sauce, 1 to 2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks (this allows the egg whites to cook faster). Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes. Season with salt and pepper and top with the cilantro leaves. Serve with pita bread.\n", + "cuisine_type": "Mediterranean, North African" + }, + { + "recipe": "Chorizo Guacamole\n1 poblano chile pepper\n1/8 white onion\n1 lime, halved\n1 small link fresh chorizo, casing removed\n2 avocados\n2 jalapeño peppers, seeded and diced\n2 tablespoons chopped fresh cilantro\n1/4 cup crushed chicharrónes (fried pork rinds)\nKosher salt\nInstructions:\nPreheat the broiler. Put the poblano, onion and lime on a foil-lined baking sheet. Broil, turning, until everything is charred, 3 to 5 minutes. Transfer the poblano to a bowl and cover; let steam 5 minutes. Uncover and let cool, then peel off the skin and remove the stem and seeds. Transfer to a cutting board and dice. Dice the onion.\nMeanwhile, cook the chorizo in a large skillet over medium-high heat, breaking up the meat with a wooden spoon, until browned, 3 to 5 minutes. \nCut the avocados in half and scoop the flesh into a bowl; smash with a fork. Fold in the chorizo, poblano, onion, jalapeños, cilantro and chicharrónes. Add the juice from the broiled lime. Season with salt.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Blue Cheese and Pecan Strudel\n1 stick unsalted butter\n1 large egg white\n4 ounces cream cheese, at room temperature\nFreshly ground pepper\n2 ounces Roquefort or other blue cheese, crumbled (about 1/2 cup)\n1/2 cup chopped candied pecans\n6 sheets frozen phyllo dough, thawed\n1/4 cup breadcrumbs\nHoney, for drizzling\nInstructions:\nMake the clarified butter: Melt the butter in a small saucepan over medium-low heat and cook until the bubbling starts to slow down; remove from the heat and let cool. Skim the white foam off the surface and discard. Spoon the remaining butter into a bowl, discarding the solids at the bottom of the saucepan.\nWhisk the egg white, cream cheese and 1/4 teaspoon pepper in a medium bowl until smooth. Gently fold in the blue cheese and candied pecans with a rubber spatula.\nLay out 1 sheet of phyllo on a large cutting board or work surface with a long side in front of you. (Keep the remaining phyllo covered with a slightly damp towel to prevent it from drying out.) Brush the phyllo lightly with some of the clarified butter. Sprinkle evenly with 2 teaspoons breadcrumbs. Repeat to make 5 more layers (phyllo, clarified butter, breadcrumbs), stacking the phyllo as you go. (Reserve some clarified butter to brush on the strudel before baking.)\nSpoon the cheese mixture in a strip down the length of the phyllo, about 1 inch from the long side closest to you. Starting from that side, roll up the phyllo to make a thin log. Wrap the log in plastic wrap or cover with a towel and refrigerate until the filling is firm, at least 1 hour.\nPosition a rack in the lower third of the oven and preheat to 400 degrees F. Place the phyllo roll seam-side down on a parchment-lined baking sheet. Brush all over with the remaining clarified butter. Sprinkle with pepper. Bake, rotating the pan halfway through, until the phyllo is crisp and golden brown, about 25 minutes. Let cool about 15 minutes, then transfer to a cutting board to slice. Lightly drizzle the slices with honey and serve warm or at room temperature.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Strawberry Shortcake Martinis\n2 pints strawberries, cleaned and sliced\n1/4 cup sugar substitute (recommended: Splenda)\n1 recipe Low Carb Zucchini Muffins, recipe follows\nLow Carb Fresh Whipped Cream, recipe follows\n1 pint whole strawberries\nFew sprigs fresh mint\n4 tablespoons wheat bran\n1 1/2 cups soy flour plus 2 tablespoons\n1/2 cup small diced zucchini, with skin on\n3 eggs\n3/4 cup heavy cream\n1/2 cup club soda\n1/3 cup sugar substitute (recommended: Splenda)\n1 1/2 teaspoons baking powder\n1 cup heavy cream\n1/3 cup sugar substitute (recommended: Splenda)\n1 teaspoon no sugar added vanilla extract\nInstructions:\nCombine sliced strawberries and sugar substitute and refrigerate for at least 30 minutes. Slice muffins in half horizontally when cooled. Place each muffin bottom in a martini glass. Top with strawberry mixture. Place muffin tops on top of strawberry filling. Garnish with low carb whipped cream, whole berries, and fresh mint.\nPreheat oven to 375 degrees F.\nGrease a 12-cup muffin tin with nonstick cooking spray or butter. In a small bowl, mix together 4 tablespoons wheat bran and 2 tablespoons soy flour and sprinkle it evenly over each of the 12 cups of the muffin pan.\nIn a larger bowl, whisk together the remaining ingredients until completely blended. Fill each muffin cup only 2/3 of the way with the mix, leaving room for them to rise, and bake for about 20 to 25 minutes, or until tops start to brown. The muffins are done when lightly browned and a wooden toothpick inserted in the center of a muffin comes out clean. Remove and let cool before taking out of the pan.\nWith an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Store in a pastry bag or glass dish with a lid and refrigerate.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Crunchy Onion Potato Bake\n2½ cups milk\n1½ cups water\n¼ cup butter\n1 box (7.2 oz) Betty Crocker® homestyle creamy butter or roasted garlic mashed potatoes\n1 can (15.25 oz) Green Giant® whole kernel corn, drained\n1 cup shredded Cheddar cheese (4 oz)\n1 can (2.8 oz) French-fried onions\nInstructions:\n1.) Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in corn.\n2.) Spoon half of potato mixture into dish. Sprinkle with ½ each of the cheese and onions. Top with remaining potatoes; sprinkle with remaining cheese and onions.\n3.) Bake 10 to 15 minutes or until cheese is melted and onions are golden.\n* Try a new cheese, like a Mexican blend, to add extra flavor.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Pretzel Chow Mix\n1 cup semisweet chocolate chips\n2 tablespoons butter \n3/4 cup peanut butter \n1/4 teaspoon vanilla extract \n6 cups pretzels, broken into pieces \n1 1/2 cups confectioners' sugar \nInstructions:\nPlace the chocolate chips and butter into a bowl set over a pot of simmering water, and stir until melted. Add the peanut butter and vanilla, and stir again until homogenous. Remove the bowl from the heat, then add the pretzels. Using two spatulas, toss the pretzels to coat completely with the chocolate. Add the sugar to the bowl and toss again to coat the pretzels. Serve as is, or store in the refrigerator.\n", + "cuisine_type": "American" + }, + { + "recipe": "Stilton Dressing\n4 ounces Stilton cheese, chopped\n1 cup mayonnaise\n1 cup heavy cream\n2 tablespoons tarragon vinegar\n1 teaspoon kosher salt\n1/2 teaspoon freshly ground black pepper\n1 head iceberg lettuce, cut in 6 wedges\nInstructions:\nPlace the cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade and process until smooth. \nPlace a wedge of lettuce on each serving plate. Pour enough dressing over the lettuce to moisten. Serve immediately.\n", + "cuisine_type": "British" + }, + { + "recipe": "Herb Crusted Trout with Shiitake Sticky Rice and Shiso Oil\n4 trout fillets, skinless\n2 eggs\nAll purpose flour\n1 cup panko crumbs\n1/3 cup shiso leaves, chiffonade\n1 teaspoon ground coriander\nSalt and pepper to taste\nInstructions:\nMix the panko, coriander and shiso. Season the fillets. Dredge the fillets in flour, egg then panko. Deep fry at 350 degrees for 6 to 8 minutes until golden brown.\n", + "cuisine_type": "Japanese" + }, + { + "recipe": "Rhubarb Reunion Cocktail\n6 cups ice\n3 cups bourbon \n1 cup fresh lemon juice \n1 cup fresh mint leaves, plus 12 to 15 sprigs for garnish \n1 cup Rhubarb Simple Syrup, recipe follows\n2 cups ginger beer \n2 cups chopped rhubarb\n1 cup sugar \nInstructions:\nFill a pitcher with the ice, then add the bourbon, lemon juice, mint and Rhubarb Simple Syrup, and stir to combine. Top with the ginger beer, and serve in glasses with a mint sprig garnish\nPlace the rhubarb, sugar and 1 cup water in a medium saucepan set over medium-high heat. Bring to a boil and cook until the sugar dissolves and the rhubarb softens, 5 to 8 minutes. Transfer to a blender and puree until smooth. Yield: 2 1/2 cups.\n", + "cuisine_type": "American" + }, + { + "recipe": "Red Velvet Crinkle Cookies\nOne 8-ounce package cream cheese, at room temperature\n6 tablespoons unsalted butter, at room temperature\n2 large eggs\n2 tablespoons raspberry liqueur, such as Chambord\nOne 18.25-ounce package red velvet cake mix\nConfectioners' sugar, sanding sugar, small white nonpareils or finely chopped pistachios, for decorating\nInstructions:\nHeat oven to 375 degrees F.\nBeat the cream cheese and butter with an electric mixer on medium speed in a large bowl until fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition; mix in the raspberry liqueur.\nSift the red velvet cake mix into the bowl and stir until completely blended and the mixture forms a dough. Cover and refrigerate at least 30 minutes.\nLine two baking sheets with parchment paper. Using your hands, roll 1 teaspoon of dough at a time into a ball, and then roll each ball in the desired decoration. Place the balls on the prepared baking sheet, about 3 inches apart. These will be baked in three batches, so it is best to keep the dough in the refrigerator while one batch is baking, and roll them right before they go into the oven.\nBake until the cookies spread and the tops begin to crackle, 10 to 12 minutes. Cool the cookies on the baking sheet for 5 minutes, and then remove to a rack to cool completely.\n", + "cuisine_type": "American" + }, + { + "recipe": "Chocolate Goat Cheese Truffles\n6 ounces bittersweet chocolate, chopped\n6 ounces fresh (mild) goat cheese, at room temperature\n1/4 cup confectioners' sugar\n1/2 teaspoon vanilla extract\n1/4 cup sweetened cocoa powder, sifted\nInstructions:\nIn the top of a double boiler, or in a metal bowl set over a pot of simmering water (make sure the water does not touch the bowl), melt the chocolate, stirring until it is smooth. Set the melted chocolate aside to cool for a few minutes while you prepare the rest of the ingredients.\nIn a bowl whisk together the goat cheese, sugar, and vanilla until it is light and fluffy. Whisk in the melted chocolate until it is well combined. Chill, covered, until it is firm, at least 1 hour.\nTo form the truffles, take a heaping teaspoon of the chocolate/cheese mixture and lightly roll it into a ball with your hands. Roll the finished truffles in the sifted cocoa powder, set them onto a baking sheet lined with waxed paper, and chill until they are firm, about 30 minutes. The truffles can be stored in an airtight container in the refrigerator for up to 3 days.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Le Waf, The Artisan Waffle\n30 grams fresh yeast\n200 milliliters milk or water, at room temperature \n500 grams all-purpose flour, plus more for dusting \n2 eggs, at room temperature \n300 grams butter, at room temperature \n40 grams white or brown sugar (see Cook's Note)\n5 grams salt \n350 grams pearl sugar (see Cook's Note) \nServing suggestions: gelato, fresh fruit or whipped cream\nInstructions:\nDilute the yeast in a bowl with the milk. Stir in half of the flour and the eggs. Let rest for 20 minutes.\nAdd the remaining flour and the butter, white sugar and salt. Using a stand mixer, food processor or by hand, knead the dough until it is homogeneous and smooth. Add the pearl sugar and mix again until it is integrated into the dough.\nDivide the dough into about 12 balls, each weighing 120 grams (for large waffles) or about 19 balls, weighing 80 grams each (for medium-sized waffles). Place on a floured surface and roll the dough. Cover with a towel and let rest for 40 minutes.\nPreheat a heavy-duty cast-iron waffle maker to 180 degrees C (356 degrees F).\nCook the dough until golden brown, about 3 minutes (cooking time may vary depending on your waffle iron).\nServe plain or with toppings, such as gelato, fresh fruit and whipped cream. The waffles can be stored in a dry, airtight container.\n", + "cuisine_type": "Belgian" + }, + { + "recipe": "Lingonberry Stuffed Meatballs\n2 pounds ground beef\n1 pound ground veal\n1/2 cup minced yellow onion\n3 sprigs fresh tarragon, leaves stripped and coarsely chopped\n2 teaspoons herbes de Provence\n3 teaspoons salt\n2 teaspoons white pepper\n5 eggs\n3 cups panko (Japanese) bread crumbs\n4 tablespoons lingonberries*\nVegetable oil\nInstructions:\nPreheat the oven to 375 degrees F.\nPut the ground beef, veal, onion, tarragon, herbes de Provence, salt and pepper into a large mixing bowl. Lightly beat the eggs and pour over the meat. Mix well using your hands (it's the best way to make meatballs). Add 1 1/2 cups of the bread crumbs and mix well. Set aside.\nForm the meat mixture into 12 balls. Make a hole in the center of each ball with your thumb and fill the hole with 1 teaspoon of the lingonberries. Push the meat back over the fruit, making sure to seal the hole well. Refrigerate for at least 30 minutes. (The meatballs can be made to this point 1 day in advance.)\nPour 3 inches of vegetable oil into a large deep sided skillet and place over medium heat for 7 to 10 minutes. Test the oil by dropping a bread cube into it. If the cube browns quickly, the oil is ready. Remove the meatballs from the refrigerator and roll them in the remaining bread crumbs. Carefully place them into the skillet 4 at a time. Keep a close watch on them, making sure to turn them so they get golden brown on all sides. Remove with a slotted spoon and place on a sheet of paper towels. Repeat with the remaining meatballs.\nPut the meatballs on a baking sheet and place in the oven for 20 minutes. Remove and serve immediately.\n", + "cuisine_type": "American, Swedish" + }, + { + "recipe": "Kiddie Kabobs with Turkey, Tomatoes, Carrots and Cucumber\n8 ounces Cheddar, cut into 1-inch cubes\n8 ounces honey roasted turkey, cut into 1-inch cubes \n15 cherry tomatoes \n2 medium carrots, peeled, cut into even 1-inch coins \n1 large cucumber, seeded, cut into half moons \n8 ounces Cheddar, cut into 1-inch cubes\n8 ounces honey roasted turkey, cut into 1-inch cubes \n15 cherry tomatoes \n2 medium carrots, peeled, cut into even 1-inch coins \n1 large cucumber, seeded, cut into half moons \nInstructions:\nPlace the cheese, turkey, tomatoes, carrots and cucumbers separate bowls and stick one ingredient on the sharp top to avoid injury. Give each kid a skewer and have them thread assorted toppings onto their skewers from the bottom and enjoy!\nPlace the cheese, turkey, tomatoes, carrots and cucumbers separate bowls and stick one ingredient on the sharp top to avoid injury. Give each kid a skewer and have them thread assorted toppings onto their skewers from the bottom and enjoy!\n", + "cuisine_type": "American" + }, + { + "recipe": "Citrus Arctic Char with Farro\n3/4 cup farro\n1 navel orange\n1 blood orange\n2 tablespoons extra-virgin olive oil, plus more for the pan\n1 small bulb fennel, thinly sliced, plus chopped fronds for topping\n4 skinless Arctic char fillets (about 5 ounces each)\nKosher salt and freshly ground pepper\n1 teaspoon fresh thyme, roughly chopped\n2 cloves garlic, smashed\nInstructions:\nPreheat the oven to 400˚. Cook the farro as the label directs; set aside. Meanwhile, working with 1 orange at a time, cut off the peel and white pith with a paring knife. Working over a bowl, cut in between the membranes, letting the citrus and juices fall into the bowl.\nLightly coat a 9-by-13-inch baking dish with olive oil. Add the fennel slices, leaving 4 empty spots for the fish fillets. Add the fish curved-side up to the pan; season with salt and pepper and sprinkle with the thyme.\nHeat the olive oil and garlic in a small nonstick skillet over medium heat. Cook, stirring, until the garlic sizzles and begins to brown, 2 to 3 minutes. Carefully pour the garlic and oil into the bowl with the citrus and stir well to combine; season with salt and pepper.\nSpoon the citrus oil over the fish and fennel. Bake until the fish flakes when poked with a knife at the thickest part, 10 to 14 minutes. Divide the farro among plates and top with the fish, fennel and citrus mixture. Top with fennel fronds.\n", + "cuisine_type": "American, Mediterranean" + }, + { + "recipe": "Summer Eggplant Lasagna\n1 eggplant\nSalt\n2 eggs, beaten with 1 teaspoon water\n1 1/2 cups plain bread crumbs\n1 cup grated Parmesan\nFreshly ground black pepper\n2 tablespoons dried oregano\n2 tablespoons dried parsley leaves\n2 tablespoons garlic powder\nOlive oil, for frying\n1 or 2 tablespoons butter, depending on taste\n1/2 cup red wine vinegar\n1 cup olive oil\nScant 1/4 cup chopped peppadew peppers\n2 tablespoons sugar\n1 teaspoon dried oregano\n1 to 2 garlic cloves pressed through a garlic press\nSalt and freshly ground black pepper\n1/2 cup mint leaves\n2 tablespoons Italian parsley leaves\nMinced garlic\nShredded Parmesan\n1/2 (16-ounce) box lasagna noodles\n1 pound ball fresh mozzerella cheese, cubed or shredded\n1/2 cup basil leaves\nCherry or grape tomatoes, halved and tossed with some vinaigrette, for garnish\nInstructions:\nPeel and slice the eggplant and salt it in a colander. Cover with paper towels and a tea kettle that is full and heavy. Let stand for about 1 hour until moisture is released. This first step is very important to remove any bitterness.\nBatter the eggplant by dipping first in beaten eggs, then in bread crumbs seasoned with salt, pepper, oregano, parsley, and garlic powder. (If you need to use store bought seasoned bread crumbs omit salt and pepper.)\nIn a deep sided fry pan heat the olive oil to 350 degrees F. Add a little butter (for flavor) and fry the eggplant in batches until golden brown. Drain on paper towels and set aside.\nMake the vinaigrette of red wine vinegar, olive oil, chopped peppadews, sugar, oregano and garlic. Season with salt and pepper, to taste.\nChop the mint and Italian parsley.\nSpoon 2 tablespoons vinaigrette in the bottom of a large bowl. Layer eggplant slices with the chopped mint, parsley, and the vinaigrette. Top with more of the vinaigrette and marinate, covered, in the refrigerator for at least 1 hour. (Cook's note: you can also add to the layers more minced garlic and shredded Parmesan.)\nBoil the lasagna noodles with a little oil, so that they do not stick, and some salt, to impart some flavor.\nIn a beautiful serving dish layer the marinated eggplant, the noodles, then sprinkle with some fresh mozzarella, then the basil and finally drizzle with the vinaigrette. Repeat until all the layers are formed, making sure that the noodle is not the last layer. Garnish with cherry tomatoes. Season with salt and pepper, to taste.\nServe at room temperature for the best summer lasagna. Manga!!!\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Cinnamon French Toast\n1 cup half-and-half\n2 tablespoons granulated sugar \n2 teaspoons ground cinnamon, plus more for serving \n1 teaspoon pure vanilla extract \n1/2 teaspoon kosher salt \n6 large eggs \n2 to 3 tablespoons unsalted butter \n8 slices challah or brioche bread (3/4 inch thick) or 12 slices sandwich bread \nConfectioners' sugar, for dusting \nFresh fruit, for serving \nMaple syrup, for serving\nInstructions:\nPreheat the oven to 200 degrees F.\nWhisk together the half-and-half, granulated sugar, cinnamon, vanilla, salt and eggs in a large bowl until very well combined and no visible egg white remains. Pour the mixture into an 8- or 9-inch square baking dish. \nHeat a large nonstick skillet over medium heat. Add 1/2 tablespoon butter and when it melts, swirl to coat the skillet. \nPut 2 slices of bread at a time in the custard until moistened through, about 10 seconds on each side for the thicker bread and 5 seconds for the thinner sandwich bread. \nWhen the butter begins to sizzle, transfer the soaked slices to the skillet and cook until the custard is heated through and the slices are very golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and hold in the oven while you repeat with the remaining butter, bread and custard. \nTo serve, fan out the slices on a platter or individual plates and dust with confectioners' sugar and additional cinnamon. Serve with fresh fruit and maple syrup.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "String Bean \\Casserole\\ Salad\nKosher salt and freshly ground black pepper\n1 pound haricots verts, trimmed and cut into thirds\n1 red bell pepper, seeded and sliced\n1/2 cup apple cider vinegar\n2 ounces dried porcini mushrooms\n3 cloves garlic, smashed\n8 sprigs fresh thyme\n1 tablespoon Dijon mustard\n4 tablespoons mushroom soaking liquid\n2 tablespoons olive oil\n1/2 cup French-fried onions, lightly hand-crushed (recommended: French's)\nInstructions:\nFill up a large bowl of water and a few handfuls of ice, set aside.\nBring a large pot of water to a rolling boil. Add a heavy pinch of salt, the green beans, and the bell peppers. Stir to dissolve the salt and cook the vegetables until bright and still crisp, just a few minutes. With a sieve or slotted spoon, remove the vegetables to the bowl of ice water to stop them from over cooking. Once the vegetables are cooled remove them to a paper towel-lined baking sheet and pat dry.\nTo prepare the mushrooms: In a small saucepot on medium heat add 2 cups of water, the vinegar, mushrooms, garlic, thyme, and 1 teaspoon salt. Stir to dissolve the salt, cover and cook on medium heat for 15 minutes. Turn off the heat and let it rest covered for 15 minutes more.\nTo make the vinaigrette: Whisk together the mustard, 4 tablespoons of the liquid the mushrooms are soaking in, and olive oil in a small bowl. Season with some salt and a grind or two of pepper.\nShake the excess liquid off the mushrooms and add them to a large bowl along with the cooked vegetables and the vinaigrette. Toss and serve with fried onions sprinkled over the top.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Linzer Cookies\n1 1/2 cups whole almonds\n1 cup pecans\n11/2 cups granulated sugar\n5 cups all-purpose flour, plus more for dusting\n2 teaspoons ground cinnamon\n1/2 teaspoon ground cardamom\n1 teaspoon salt\n5 sticks unsalted butter, at room temperature\n1 tablespoon vanilla extract\n6 large egg yolks\nGrated zest of 1 lemon\nGrated zest of 1 orange\n1/4 cup confectioners' sugar\n1 cup seedless raspberry preserves \nInstructions:\nPosition racks in the lower and upper third of the oven and preheat to 350. Place the almonds and pecans on a baking sheet; toast on the upper oven rack until lightly browned and fragrant, about 8 minutes. Let cool, then pulse in a food processor with 1/4 cup granulated sugar until finely ground. (Don't overprocess or the mixture will turn into a paste.) Turn off the oven.\nWhisk the flour, cinnamon, cardamom and salt in a medium bowl. Set aside.\nUsing a mixer, beat the butter and the remaining 11/4 cups granulated sugar in a large bowl until light and fluffy. Beat in the vanilla extract, egg yolks, and the lemon and orange zest; add the ground nuts. Add the flour mixture, mixing just until incorporated (do not overmix). Divide the dough into 2 pieces; place 1 piece between 2 lightly floured sheets of parchment paper and roll into a 14-inch square, about 1/4-inch thick. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour.\nPreheat the oven to 350. Cut the dough into hearts with a 21/4- to 21/2-inch heart-shaped cookie cutter. Using a smaller heart-shaped cutter (about 11/2 inches), cut out the centers from half of the cookies (you can reroll the centers and scraps). Place the cookies, about 1 inch apart, on baking sheets and bake 2 sheets at a time until the edges are golden, 12 to 15 minutes, rotating the sheets halfway through. Cool on wire racks.\nSift confectioners' sugar over the cookies. Spread 1 teaspoon raspberry preserves evenly over each whole heart cookie, leaving a slight border around the edge; top with the cut-out heart cookies.\n", + "cuisine_type": "American, Austrian" + }, + { + "recipe": "Spiced Cranberries and Almonds\n3/4 stick unsalted butter\n1/2 cup packed light brown sugar\n1 tablespoon maple syrup\n1 teaspoon ground cinnamon\n2 teaspoons pumpkin pie spice\n2 cups dried cranberries\n3 cups almonds\n1/2 cup unsweetened coconut flakes\nInstructions:\nPreheat oven to 350 degrees F.\nMelt butter, brown sugar, and maple syrup in large pot over medium heat. Stir in cinnamon and pumpkin pie spice. Add cranberries, almonds, and coconut flakes and stir to combine.\nSpread mixture on greased cookie sheet. Bake 20 minutes or until mixture is crunchy and lightly browned. Transfer to a bowl when cooled and serve.\n", + "cuisine_type": "American" + }, + { + "recipe": "Blushing Mimosas\n2 cups fresh raspberries, plus more for garnish\n3/4 cup sugar \n2 2/3 cups grapefruit juice \nOne 750-milliliter bottle sparkling rose wine, chilled \n1/2 cup vodka, such as Tito's \nGrapefruit slices, for garnish \nInstructions:\nCombine the raspberries, sugar and 3/4 cup water in a small saucepan. Bring to a boil. Reduce the heat and simmer, uncovered, until the raspberries begin to fall apart and the sugar dissolves, about 5 minutes. Strain the liquid through a wire-mesh strainer into a glass measuring cup, pressing the solids to release the juices. Discard the solids and let the simple syrup cool completely.\nTo serve, pour 2 tablespoons simple syrup in the bottom of each of 8 champagne flutes. Top with 1/3 cup grapefruit juice and about 1/3 cup sparkling rose. Top each with about 1 tablespoon vodka and garnish with raspberries and grapefruit slices.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Baked Tamarind and Seedcrusted Turkey Leg\n1 turkey leg, about 3 to 4 pounds\n6 ounces tamarind pods or 1/3 cup tamarind paste mixed with 3/4 cup water\n2 tablespoons sesame seeds\n2 tablespoons cumin seeds\n2 teaspoon celery seeds\n1 tablespoon cracked black pepper\n1/2 teaspoon cayenne pepper\n2 shallots, peeled and cut in half\n2 garlic cloves, peeled\n1 tablespoon honey\n2 teaspoons Worcestershire sauce\n1/4 cup vegetable oil\n2 teaspoon coarse salt\nInstructions:\nIf using tamarind pods, peel them and extract the fruits. Place tamarind fruit in a small saucepan with enough water to cover by an inch. Cook over medium low heat, covered, until soft, about 30 minutes. Drain, reserving the cooking water. Mash and then push through a strainer, discarding the seeds and strings. Reserve the pulp, which should measure about 1/2 cup, and add to that 1/2 cup of the reserved cooking liquid. (Or, if using tamarind paste, combine pulp and water in a small saucepan, bring to the simmer, and push through a sieve to remove seeds. Reserve resultant puree, which should measure about 1 cup.) In a small dry skillet, toast sesame and cumin seeds over medium low heat until fragrant and lightly colored, about 2 minutes. Place in small bowl and add celery seeds, cracked black pepper, and cayenne pepper. Stir to combine and set aside. Drop shallots and garlic through top of blender with the motor running. Add spice and whirl to pulverize slightly. Add tamarind, honey, Worcestershire, and oil and blend thoroughly. Rub marinade evenly on turkey leg and let marinate in refrigerator 3 hours or overnight.\nPreheat oven to 375 degrees F. Remove turkey leg from refrigerator and season evenly on all side with salt. Place on rack set inside roasting pan. Pour 1/4-inch of water into the bottom of roasting pan. Cover roasting pan with foil and roast for 40 minutes. Remove the foil and continue to cook 2050 minutes, until fork inserted in meat slips out easily or instant-read thermometer inserted in thickest part of joint measures 165 degrees F. Remove leg from oven, let cool and shred meat.\n", + "cuisine_type": "American, Indian" + }, + { + "recipe": "Fried Calamari with Spicy Anchovy Mayonnaise\n1 egg, at room temperature*\n4 to 5 anchovy fillets\n2 tablespoons lemon juice\n1 tablespoon finely chopped parsley leaves\n1/2 teaspoon cayenne\n3/4 cup light olive oil or vegetable oil\n1 pound fresh, clean calamari\n4 cups light olive oil or vegetable oil\n1 cup all-purpose flour\n1 cup graham cracker crumbs\n1 teaspoon kosher salt\nInstructions:\nIn a food processor, combine the egg, anchovies, lemon juice, parsley, and cayenne. Blend until smooth. With the motor running, slowly add the oil to make a mayonnaise. Transfer the sauce to a bowl and refrigerate, covered tightly, for up to 2 days, until ready to serve.\nCut the calamari into 1/4-inch rings. If the tentacles are large, halve or quarter them lengthwise. Refrigerate until ready to use.\nPour the oil into a heavy-bottomed, straight-sided 3-quart saucepan, about 8 inches in diameter. To prevent the oil from bubbling over when frying the calamari, the pan should be no more than 1/3 full. Heat the oil to 360 degrees F on a deep fat thermometer. (to check the temperature without a thermometer , drop a small piece of bread the size of a crouton into the oil. It should float to the surface immediately and brown lightly in about 45 seconds.)\nCombine the flour and graham cracker crumbs in a bowl. Divide the calamari into 2 or 3 batches for easier frying. Toss each batch in the flour mixture to coat evenly. Shake the calamari in a mesh strainer to shed excess coating. Using tongs or a slotted spoon, gently lower each batch of calamari into the hot oil and fry until golden brown, about 2 minutes. Remove with slotted spoon and drain on paper towels. Sprinkle with salt. The cooked calamari can be kept warm in a low oven while you continue. Check your oil temperature (360 degrees F) and repeat with the remaining calamari. Serve hot with the chilled anchovy mayonnaise.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Pork Loin with Ketchup and Onion Marmalade\n1 (2 1/2 to 3-pound) pork loin\nSalt and freshly ground black pepper\n1 tablespoon garlic powder\n2 tablespoons grapeseed oil\n1 tablespoon grapeseed oil\n1 large red onion, sliced\n1/4 cup ketchup\nInstructions:\nPreheat oven to 350 degrees F.\nFor the pork: Rinse pork loin to remove residue and pat dry with paper towels. Season with salt, pepper, and garlic powder. Heat grapeseed oil over medium-high heat in an oven safe pan, preferably with a lid. Sear pork loin on all sides, leaving each side undisturbed for the first few minutes before turning, to allow the seasonings to integrate into the surface of the meat. Cover the pan and transfer to the oven. Roast, covered, until fork tender, about 1 1/2 hours, or until the pork reaches an internal temperature of 160 degrees F on an instant-read thermometer. Remove cover and increase oven temperature to 425 degrees F for about 10 minutes to allow outside of roast to brown. Remove from oven and allow to rest and carryover cook to 170 degrees F. Slice.\nFor the marmalade: While the pork is in the oven, make the marmalade. Heat grapeseed oil over medium heat in a small skillet. Add onion and reduce heat to low. Allow to slowly caramelize, about 30 to 40 minutes. Stir in ketchup and salt and pepper, to taste, and allow to cook for another 10 minutes to reduce and thicken. Add additional oil before serving if the marmalade looks too pasty.\nServe marmalade over sliced pork.\n", + "cuisine_type": "American" + }, + { + "recipe": "Chocolate Cake with Mocha Frosting\n12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature\n2 cups sugar \n1 tablespoon pure vanilla extract \n3 extra-large eggs, at room temperature \n1 3/4 cups all-purpose flour \n1 teaspoon baking soda \n1 teaspoon kosher salt \n2/3 cup hottest tap water \n2/3 cup unsweetened cocoa powder, such as Droste Cocoa Powder \n1 teaspoon instant espresso powder \n2/3 cup half-and-half \nMocha Frosting, recipe follows\n12 ounces bittersweet chocolate, such as Lindt, 1/4-inch-chopped\n3 tablespoons unsalted butter, diced, at room temperature \n2 teaspoons instant espresso powder \n1 1/4 cups heavy cream \n1 tablespoon Kahlua \n1 teaspoon pure vanilla extract \nInstructions:\nPreheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan.\nPlace the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth.\nSift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed.\nPour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cut in squares and serve.\nPlace the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold.\nScrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Garlic Mashed Potatoes\n6 Yukon Gold Potatoes, peeled and quartered\n4 cups water\n1 head garlic roasted\n4 tablespoons butter\n4 to 5 heavy cream, heated\n2 tablespoons fresh bacon bits\nSalt and freshly ground black pepper, to taste\nInstructions:\nCook the potatoes in 4 cups water for 30 minutes or until soft. Drain. Pass the potatoes through a food mill and add the garlic, butter, heavy cream, bacon bits, and salt and pepper to taste. Stir until thoroughly combined. Serve warm.;\n", + "cuisine_type": "AmericanText: Chicken Tikka" + }, + { + "recipe": "Creamy Dilled Cucumber Salad\n1/2 cup plain yogurt\n1 small clove garlic, finely grated\nFinely grated zest and juice of 1 lemon\nKosher salt and freshly ground black pepper\n3 small cucumbers, such as Kirby, chopped\n1 shallot, chopped (about 1/2 cup)\n1/4 cup fresh dill, coarsely chopped, plus more, for serving\n1/4 cup fresh mint leaves, coarsely chopped, plus more, for serving\nInstructions:\nStir together the yogurt, garlic, lemon zest and juice, 1 teaspoon salt and a few grinds of pepper in a medium bowl until combined. Add the cucumbers, shallot, dill and mint; stir until the cucumbers are well coated. Serve sprinkled with dill and mint.\n", + "cuisine_type": "European" + }, + { + "recipe": "Cat Lady Quilt Pie\n3 pounds fresh strawberries, hulled and sliced into quarters (approximately 6 cups)\n4 ounces dark chocolate (70% cacao), roughly chopped, or 1/2 cup dark chocolate chips\n3/4 cup sugar \n6 tablespoons cornstarch \n1 teaspoon grated lemon zest\nAll-purpose flour, for dusting\n2 batches Butter Pie Dough, recipe follows (see Cook's Note)\n1 batch Chocolate Pie Dough, recipe follows\n3 cups all-purpose flour, plus more for dusting\n1 tablespoon sugar\n1/2 teaspoon fine salt \n1 1/2 sticks (12 tablespoons) very cold unsalted butter, cut into 1-inch cubes\n1/4 cup very cold or frozen vegetable shortening, cut into 1-inch cubes \n6 to 8 tablespoons ice cold water \n1 1/4 cups all-purpose flour, plus more for dusting\n1/4 cup sugar \n3 tablespoons cocoa powder\n1 1/4 sticks (10 tablespoons) very cold unsalted butter, cut into 1-inch cubes \n3 to 4 tablespoons ice water \nInstructions:\nPlace the strawberries, chocolate, sugar, cornstarch and lemon zest in a large bowl and gently combine until the ingredients are evenly distributed. Set aside.\nLine a large work surface with parchment paper and lightly flour the paper. Roll out one ball of the Butter Pie Dough into an 11-by-14-inch rectangle. Gently roll the dough up around your rolling pin and transfer it to a 9-by-12-by-1-inch rectangular sheet pan. Unroll the pastry over the sheet pan. Alternatively, fold the pastry in half and then again in quarters, transfer to the sheet pan and unfold. Gently fit the pastry into the pan and up the sides. Tuck the edges under the side of the pan lip and trim. Transfer the strawberry-chocolate filling to the lined pan and distribute evenly. Place the filled sheet pan in the fridge while you complete the next step. \nFor the decorations: To make the plain quilt squares, cut a ball of Butter Pie Dough in half and roll one half out to a 7-by-11-inch rectangle. Use a ruler and a crimped pastry wheel (see Cook's Note) to cut six 3-inch squares. \nTo make the embossed quilt squares: Use the other half of the ball of dough to roll out a 5-by-9-inch rectangle. Place a doily (see Cook's Note) over the pastry and continue to roll the pastry until it is a 7-by-11-inch rectangle. Remove the doily. Use a ruler and the crimped pastry wheel to cut six 3-inch squares. Put the plain and embossed squares carefully on a sheet pan and return to the fridge while you create the other decorations. \nTo make the cat and mouse decorations: Print the Cat Lady Quilt Pie Template (link below) and cut out the shapes with scissors. \nRoll out the Chocolate Pie Dough. Lay the front-view cat stencil on the dough and use a sharp knife to cut out a front-view cat; repeat to make 2 front-view cats. Lay the side-view cat stencil on the dough and use a sharp knife to cut out a side-view cat; repeat to make 2 side-view cats. Lay the 2-part mouse stencil on the dough and use a sharp knife to cut out 1 front-end mouse piece and 1 back-end mouse piece.\nTo make the heart, flower, crisscross and letter decorations: Roll out one ball of Butter Pie Dough to a 12-inch circle. Cut out 12 hearts with a 1-inch heart cutter, 11 flowers with a 1-inch flower cutter and 20 crisscrosses with a 1-inch crisscross cutter. Use 1-inch M, E, O and W letter cutters to make 2 Ms, 2 Es, 2 Os and 2 Ws. \nTo make the fishbone and dream bubble decorations: Using leftover Chocolate Pie Dough, cut a narrow strip of dough for the spine, approximately 1 inch long. Cut 2 narrow strips 1/2 inch long for the cross bones. Cut a triangle for the head of the fish with a 1-inch triangle cutter. Cut a 1/2-inch V shape for the tail. \nUse any leftover Butter Pie Dough to freehand a dream bubble that is approximately 2 inches wide and 1 inch high. Dampen the dream bubble lightly with a wet finger and assemble the fish on the dream bubble. \nGently place the quilt squares on the filled pie one at a time, alternating the embossed and plain pieces. \nTo assemble the decorations: Dampen the back of each decoration right before you place it on a quilt square. The decorations can be arranged in any order that you find appealing, but should be spaced so that patterns are not repeated directly beside each other. Leave one quilt square above a front-view cat quilt square open for the fishbone/dream bubble decoration. \nFor the cat (side view): On a quilt square, place one side-view cat. Roll 2 small pieces of Butter Pie Dough to form the eyes and place on the face. Repeat on a second quilt square. \nFor the cat (front view): On a quilt square, place one front-view cat. Roll 2 small pieces of Butter Pie Dough to form the eyes and place on the face. Repeat on a second quilt square. \nFor the mouse: On a quilt square, place the front end of the mouse. Roll 1 small piece of Butter Pie Dough to form the eye and place on the face. Roll 1 small piece of Chocolate Pie Dough and place on the nose. Put the back end of the mouse on a second quilt square. \nFor the heart pattern: On a quilt square, form 6 hearts into a circle. Place a flower in the middle. Repeat on a second quilt square. \nFor the letters: On a quilt square, place one set of letters to spell out MEOW. Repeat on a second quilt square. \nFor the flowers: On a quilt square, place 9 flowers in 3 rows. \nFor the fishbone/dream bubble: On an empty quilt square above a front-view cat quilt square, place the assembled fishbone/dream bubble. Roll a few small pieces of Butter Pie Dough and place them above the cat's head leading up to the dream bubble. \nPlace one crisscross cut-out on each spot where 4 quilt squares meet and where 2 quilt squares meet the border. Use the tines of a fork to create a decorative pattern around the edge of the pie. Trim any excess away from the border. \nTo bake: Position a rack in the lower third of the oven and preheat the oven to 425 degrees F. \nBake the pie for 12 minutes. Then, reduce the temperature to 350 degrees F and bake until the pie is golden and the filling bubbles thickly, another 50 to 60 minutes. Let cool for at least 2 hours before cutting to ensure that the filling is set. \nFor the butter pie dough: Pulse the flour, sugar and salt in a food processor fitted with a metal blade until combined, 2 to 3 times. Scatter the butter and shortening over the flour mixture. Pulse 4 to 5 times until the mixture resembles small pebbles with a few larger pieces.\nSprinkle 6 tablespoons of the ice water over top. Pulse until the mixture starts to clump and comes together, 6 to 8 times. If the mixture does not clump, add more water 1 tablespoon at a time, pulsing 1 to 2 times between additions. \nTurn the mixture out onto a lightly floured work surface. Cup your hands around the dough to bring together in a ball. Divide the dough into 2 balls, wrap each tightly in plastic wrap and chill for 1 hour. \nFor the chocolate pie dough: Pulse the flour, sugar and cocoa powder in a food processor fitted with a metal blade until combined, 2 to 3 times. Scatter the butter over the flour mixture. Pulse 4 to 5 times until the mixture resembles small pebbles with a few larger pieces.\nSprinkle 3 tablespoons of the ice water over top. Pulse until the mixture starts to clump and comes together, 6 to 8 times. If the mixture does not clump, add another tablespoon of water, pulsing 1 to 2 times. \nTurn the mixture out onto a lightly floured work surface. Cup your hands around the dough to bring together in a ball. Wrap tightly in plastic wrap and chill for 1 hour.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "The Ultimate Crab Cakes\nExtra-virgin olive oil\n1 onion, finely minced\n4 garlic cloves, finely minced\n1 1/2 pounds jumbo lump crabmeat\n1 1/2 cups fresh bread crumbs (made from 4 or 5 slices white bread with the crusts removed and processed in food processor)\n2 tablespoons mayonnaise, plus more if needed \n1 large egg white\n1/2 lime, juiced\n1/4 cup freshly chopped cilantro leaves, plus whole leaves, for garnish\nKosher salt and freshly cracked black pepper \nKosher salt and freshly cracked black pepper\n1 recipe Garlic Aioli with Celery Root, for serving, recipe follows\nLemon wedges, for garnish\n2 cloves garlic\n1/2 cup sour cream\n1 cup mayonnaise\n1 tablespoon celery seed\n1 lemon, juiced\n1/4 cup extra-virgin olive oil\nKosher salt and freshly ground black pepper\nAbout 2 cups shredded celery root, shredded using the grater attachment of a food processor or a mandoline\n2 tablespoons freshly chopped chives\nInstructions:\nMake the crab cakes first so they have time to firm up in the refrigerator before you cook them. \nHeat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill. \nTo serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root.\nMince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife. \nPlace the paste in a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the shredded celery root and chives. Give it a final taste and adjust seasoning, if necessary. \n", + "cuisine_type": "American, European" + }, + { + "recipe": "Silver Dollar Pancakes\n1 1/2 cups all-purpose flour\n3 1/2 tablespoons baking powder\n1 tablespoon salt\n1 tablespoon sugar\n1 egg\n1 1/4 cups milk\n3 tablespoons butter, melted\nOil\n1 1/2 cups sour cream\n1 shallot, minced\n1/4 cup dill, chopped\n1/4 capers, chopped\n1 teaspoon lemon juice\n1 pound smoked salmon, cut into 1-inch pieces\nDill sprigs\nInstructions:\nFor Pancakes:In a medium sized mixing bowl, blend together the flour, baking powder, salt, and sugar. In another bowl, whisk together the egg and the milk. While whisking, slowly incorporate the milk mixture into the bowl of the mixed dry ingredients. Continue mixing while adding the melted butter. In a medium nonstick saute pan over medium heat, add enough oil to coat the pan. Using a small spoon, place small dollops of the batter into the pan. Allow the pancakes to brown lightly on one side before flipping them. Cook until golden brown on both sides and cooked through.\nFor Dill and Caper Cream: In a medium sized bowl, mix together the sour cream, shallot, dill, capers, and lemon juice. Season with salt.\nAssembly: Top each individual pancake with a bit of the dill cream and a slice of smoked salmon. Garnish each piece with a small sprig of dill.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Eboo's Wild Scuppernong Pie\n6 cups black and bronze scuppernongs\n1 1/4 cups water \n2 cups sugar \n1/4 teaspoon baking soda \n1/4 cup cornstarch \n4 tablespoons (1/2 stick) margarine\n2 store-bought roll-out pie crusts \n1 egg, beaten \nInstructions:\nPreheat the oven to 350 degrees F.\nSeparate the pulp and skins of the scuppernongs. Add the skins to a medium saucepan; add the pulp to a small saucepan. Add 1/2 cup water to each saucepan and bring to a boil. Add the sugar to the skins (no sugar to the pulp). Reduce the heat and simmer both pots until the pulp starts to break down, 5 to 6 minutes. Remove the pulp from the heat and strain into the skins, pushing as much juice through the strainer as possible; discard any solids (and seeds). Add the baking soda to the mixture; it will turn green and foam up. Don't worry--just continue to stir and simmer.\nIn a bowl, combine 1/4 cup water and the cornstarch; mix until there are no lumps. Add the cornstarch mixture to the filling and bring back to a boil. Stir in the margarine until melted. Remove from the heat.\nRoll out one of the pie crusts and transfer it to a 9-inch pie pan. Pour the filling into the uncooked crust. Roll out the second crust and set it on top of the pie. Cut vents in the top crust in several places. Brush with beaten egg, using a pastry brush.\nBake until the crust has browned, 50 minutes.\n", + "cuisine_type": "American" + }, + { + "recipe": "Lemon Knots\n12 cups all-purpose flour, plus more for dusting\n2 cups granulated sugar\n12 teaspoons baking powder\n12 tablespoons all-vegetable shortening, such as Crisco\n1/2 cup 2-percent milk\n2 teaspoons lemon extract\n12 eggs\n2 drops cinnamon oil\n2 cups powdered sugar\n1/4 cup milk or water\nInstructions:\nFor the lemon knots: Combine the flour, granulated sugar and baking powder together in a bowl. Add the shortening and work it into the flour.\nAdd the milk, extract, eggs and cinnamon oil in a separate bowl. Mix well. Add the milk mixture to the flour mixture and work with your hands until combined. The dough will be sticky to the touch.\nPreheat the oven to 375 degrees F.\nDust your hands with flour and roll a 5-inch rope-like log out of the dough. Make the dough log into a knot. Place the dough knot onto a cookie sheet. Repeat with the remaining dough. Bake until firm to the touch, about 6 minutes.\nFor the glaze: Combine the powdered sugar and milk and use to glaze the lemon knots.\n", + "cuisine_type": "American" + }, + { + "recipe": "Whole-Wheat Cinnamon-Raisin Bread\n2 cups bread flour, plus more for dusting\n2 cups whole-wheat flour\n1/4 cup nonfat dry milk\n1 large egg\n2 tablespoons canola oil, plus more for brushing\n3 tablespoons honey\n2 teaspoons salt\n1 1/2 teaspoons instant dry yeast\nNonstick cooking spray\n2/3 cup raisins\n1 tablespoon plus 1 teaspoon ground cinnamon\n1/3 cup packed dark brown sugar\nInstructions:\nMake the dough.\nMeasure out 1 1/4 cups very warm water and check the temperature; it should be 120 degrees F to 130 degrees F. Combine both flours, the dry milk, egg, canola oil, honey, salt, yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky.\nLet it rise.\nTransfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes.\nSoak the raisins.\nDry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes. Drain and pat dry.\nFold the dough.\nTransfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough.\nAdd the filling.\nMist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 8-inch square. Brush each square with canola oil, then sprinkle with the cinnamon (it's high in antioxidants!), brown sugar and raisins.\nForm the loaves.\nRoll up each square of dough into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes.\nBake the bread.\nPreheat the oven to 375 degrees F. Brush the loaves with canola oil and bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Cherry Pecan Spread on Corn Muffins\n1 (6.5-ounce) package cornbread and muffin mix (recommended: Betty Crocker)\n1 egg\n1/3 cup milk\n2 tablespoons butter, melted\n1/2 cup frozen whole corn kernels, thawed\n1 (8-ounce) container strawberry cream cheese (recommended: Philadelphia)\n1/4 cup mascarpone cheese\n1/4 cup chopped dried cherries\n1/4 cup chopped pecans, toasted\n2 teaspoons lemon zest\nInstructions:\nPreheat oven to 400 degrees F. Spray a 6-cup muffin pan with butter-flavored cooking spray; set aside.\nIn a medium bowl, combine corn muffin mix, egg, milk, butter, and corn kernels. Stir until just combined.\nPour equal amounts of mixture into each muffin cup.\nBake in preheated oven for 16 to 18 minutes.\nIn a medium bowl, combine all spread ingredients. Mix thoroughly. Refrigerate until ready to use.\nTo serve, spread warm muffin with Cherry Pecan Spread.\n", + "cuisine_type": "American, Southern" + }, + { + "recipe": "Roasted Chestnuts and Brussels Sprouts\n2 pounds chestnuts\n1 1/2 pounds Brussels sprouts, trimmed\n4 tablespoons unsalted butter\n2 tablespoons minced shallots\n1/4 cup minced fresh herbs\nSalt and freshly ground pepper to taste\nInstructions:\nPreheat oven to 400 degrees.\nWith a sharp knife, score each chestnut 1/4-inch deep all around. Arrange them in one layer in a baking pan and roast for 20 minutes, or until shells have just opened. Peel off both layers of skin with a knife while the nuts are still hot. In a large saucepan of boiling, salted water, cook the Brussels sprouts for 12 to 15 minutes, or until tender. Drain and refresh with cold water. Then thinly slice the cooled Brussels sprouts.\nIn a large skillet set over moderately high heat, melt the butter, add the shallots and cook, stirring, 2 minutes. Add the chestnuts, Brussels sprouts, herbs, and salt and pepper, and saute for 2 to 3 minutes, or until heated through.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Mike Mills' Beef Ribs\nFour 2 1/4- to 2 1/2-pound racks center cut beef ribs\nMagic Dust dry rub, recipe follows\nApple City Barbecue Sauce, recipe follows\n4 cups apple juice in a spray bottle\n1/2 cup paprika\n1/4 cup kosher salt, finely ground\n1/4 cup sugar\n1/4 cup powdered mustard\n1/4 cup chili powder\n1/4 cup ground cumin\n2 tablespoons ground black pepper\n1/4 cup granulated garlic\n2 tablespoons cayenne pepper\n1 cup ketchup\n2/3 cup seasoned rice vinegar\n1/2 cup apple juice or cider\n1/4 cup apple cider vinegar\n1/2 cup packed brown sugar\n1/4 cup soy sauce or Worcestershire sauce\n2 teaspoons prepared yellow mustard\n3/4 teaspoon garlic powder\n1/4 teaspoon ground white pepper\n1/4 teaspoon cayenne\n1/3 cup bacon bits, ground in a spice grinder\n1/3 cup peeled and grated apple\n1/3 cup grated onion\n2 teaspoons grated green bell pepper\nInstructions:\nPrepping the meat: There is a skin-like membrane on the back of the ribs. The easiest way to remove it is to start in the middle of the rack and work a table knife or a screwdriver underneath the skin, going all the way across and teasing it up. Slide your forefinger in there and bring your thumb across, holding the rib down and pulling the membrane straight up. It'll peel from the middle.\nOnce you start cooking the ribs, you can't leave the pit or grill unattended for any more than about 20 minutes. You'll need to continually check that the temperature remains between 250 and 275 degrees F at all times in the grill. If it gets too hot, shut the top and bottom drafts to smother the fire. If some of the coals appear to be glowing red, that will cause a hot spot. Don't cook the ribs directly over the hot spot, move them to a different, cooler, part of the grill. If the temperature dips too low, move the ribs to a hot spot for a while and add some hot coals.\nSprinkle ribs liberally with Magic Dust, coating both sides. Put them in a shallow pan or on a cookie sheet and cover them with clear plastic wrap or a lid. Refrigerate them until you're ready to use them. I recommend letting them marinate for at least 1 hour. At the restaurant we dust the ribs up to a day in advance.\nPlace ribs on grill and cook for 1 1/2 to 2 hours. About 10 minutes before you remove the ribs from the grill, mop them with sauce. When you take them off the grill, mop again with sauce and sprinkle some more Magic Dust on them. Serve immediately. Serves 4 very hungry people or you can cut the rack in half to serve 6 to 8 people who have a regular appetite.\nMix all ingredients and store in a tightly covered container. You'll want to keep some in a shaker next to the smoker, grill, or stove. Keeps indefinitely but won't last long.\nCombine the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce or Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan. Bring to a boil over medium-high heat. Stir in the apple, onion, and bell pepper. Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly. Stir it often. Allow to cool, then pour into sterilized glass bottles. A clean glass jar that used to contain mayonnaise or juice works real well. Refrigerate for up to 2 weeks.\n", + "cuisine_type": "American, BBQ" + }, + { + "recipe": "Eggberts Sunriser\n2 to 3 cups canola oil, for frying\n6 cups frozen hash browns \nSalt and freshly ground black pepper\n18 to 20 frozen mini potato wedges \n4 tablespoons butter \n2 cups diced ham \n1 jalapeno, seeded and diced, optional\n1 medium onion, diced \n1 green bell pepper, diced \n1 red bell pepper, diced \n2 cups grated sharp Cheddar\n8 eggs \nStore-bought salsa, for serving\nInstructions:\nPreheat the oven to 300 degrees F.\nPour 3 tablespoons of the oil in a skillet and heat to medium. Add the hash browns and leave them undisturbed for a few minutes. Make sure the skillet's not too hot. Ideally you'll turn them only once and then cook them on the other side--you want them crispy and golden. Sprinkle with salt and pepper. \nIn another skillet, add about an inch of oil. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Fry the potato wedges until golden brown and crisp. Sprinkle with salt and pepper. (You can also bake these in the oven if you prefer.) Drain the hash browns and potato wedges on a paper towel and keep warm.\nHeat 2 tablespoons of the butter in a large skillet until melted. Throw in the ham, jalapenos if using, onions and bell peppers and toss them around for several seconds. Turn off the heat and set the pan aside.\nIn 8 individual skillets (or 1 very large one) layer: the hash browns, the veggie/ ham mixture and then the grated cheese. Bake for a minute or 2, until the cheese is melted. Remove from the oven with an oven mitt, as the skillets will be hot.\nMelt 1 tablespoon of the butter in a nonstick skillet and fry the first 4 eggs, then remove and set aside. Add the remaining tablespoon of butter and fry the remaining 4 eggs.\nPlace the potato wedges over the top of the melted cheese, then top with 1 egg per skillet. Spoon the salsa over the top and serve immediately. Enjoy!\n", + "cuisine_type": "American, Southern" + }, + { + "recipe": "Corsican Chestnut Beignets\n1 1/4 cups warm milk (110 degrees F)\n1 egg, beaten\n2 1/2 cups all-purpose flour\n2 cups chestnut flour\nPinch salt\nOil, for frying\n1 cup honey\nPowdered sugar, for garnish, optional\n1 package active dry yeast\n3/4 cup granulated sugar\n2 tablespoons vegetable shortening\nInstructions:\nPreheat the fryer to 360 degrees F.\nIn the bowl of an electric mixer, fitted with a dough hook, add the yeast, sugar, shortening, and milk, mix for 2 minutes. Add the egg. Mix well. Add 2 cups of the flour, the chestnut flour and salt. Beat at low speed until all of the flour is incorporated, about 1 minute. Then beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl.\nUsing your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 2 hours.\nTurn the dough out onto a floured surface and pat the dough into a rectangle about 1-inch thick. Lightly dust the surface of the dough. Roll out the rectangle to 12 1/2 inches long by 10 inches wide and about 1/4-inch thick. With a sharp knife, cut the dough into 20 (2 1/2-inch) square beignets. Fry the beignets, a couple at a time until golden brown and crispy on all sides, about 3 to 5 minutes.\nRemove and drain on paper towels. Drizzle with honey or sprinkle with powdered sugar. Serve warm.\n", + "cuisine_type": "Corsican" + }, + { + "recipe": "Easy German Potato Salad\n2 pounds white new potatoes, cut in half\nKosher salt\nExtra-virgin olive oil\n8 bacon slices, cut into lardons\n1 onion, cut into 1/4-inch dice\n1/2 cup chicken stock\n1/4 cup apple cider vinegar\n1 bunch fresh chives, finely chopped\nInstructions:\nToss the potatoes in a medium saucepan, cover generously with water and season generously with salt. Bring the pot to a boil and reduce to a simmer until the potatoes are fork tender, about 20 minutes. Drain and reserve.\nCoat a large straight-sided saute pan lightly with olive oil. Toss in the bacon and bring the pan to a medium heat. When the bacon is brown and crispy, toss in the onions and cook them until they are very soft and aromatic, 7 to 8 minutes. Add the stock and vinegar. Toss in the potatoes when they are still warm and cook until the liquid has absorbed into the potatoes. Taste and season with salt if needed. Toss in the chives and serve warm or at room temperature.\n", + "cuisine_type": "German" + }, + { + "recipe": "Chocolate Peanut Butter Crunch Cookies\nor 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening\n3/4 cup firmly packed brown sugar\n3/4 cup granulated sugar\n1/2 cup Jif® Creamy Peanut Butter\n2 large egg\n1 tsp. vanilla extract\nCrisco® Original No-Stick Cooking Spray\n3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening\n2 cups quick rolled oats\n1 cup Pillsbury BEST® All Purpose Flour\n1 tsp. baking soda\n1 tsp. baking powder\n1 tsp. salt\n3/4 cup milk chocolate chips\n3 (2.1 oz.) chocolate covered crisp peanut buttery candy bars*, cut crosswise into 1/4-inch pieces\nInstructions:\nHEAT oven to 375 degrees F. Coat cookie sheets with no-stick cooking spray.\nBEAT shortening, brown sugar, granulated sugar, peanut butter, eggs and vanilla in large bowl on medium speed of electric mixer until well blended. Combine oats, flour, baking soda, baking powder and salt in small bowl. Gradually mix into shortening mixture at low speed just until blended. Cover and chill 30 minutes.\nSTIR in chocolate chips and candy bars. Drop by heaping teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 8 minutes or until lightly browned. Cool 2 minutes. Remove to wire racks to cool completely.\n*Butterfinger candy bars were used in recipe testing.\n", + "cuisine_type": "American" + }, + { + "recipe": "Steamed Egg Custard\n1/4 pound medium raw shrimp, shelled, deveined and diced\n2 tablespoons chopped Virginia ham\n1/2 teaspoon salt\n1/4 teaspoon white pepper\n4 eggs, lightly beaten\n1 1/4 cups water\n1 tablespoon chopped green onion\n2 teaspoons soy sauce\n1 teaspoon sesame oil\n1/2 teaspoon hot pepper sauce\nInstructions:\nIn a bowl, combine shrimp, ham, salt, white pepper and mix well. Combine eggs and butter in another bowl. Combine dressing ingredients in a small bowl.\nPour shrimp mixture and egg mixture into a heatproof glass pie dish and cover with another heatproof glass pie dish. Prepare a wok for steaming (wok should have 2 inches of simmering water in it) and place the pie dish in the wok, cover and steam over a medium heat for 15 minutes.\nSpoon dressing on top and serve.\n", + "cuisine_type": "Chinese" + }, + { + "recipe": "Shrimp and Mahi Mahi Citrus Ceviche\n12 ounces large shrimp, shelled, deveined, halved and diced\nKosher salt\n12 ounces boneless, skinless mahi mahi fillets (or other firm white fish)\n6 ribs celery\n1/4 cup lime juice\nJuice of 1 orange\n2 teaspoons ground cumin\n1/8 teaspoon cayenne pepper\nFreshly cracked black pepper\n2 tablespoons finely chopped fresh cilantro\n4 cups canola oil, for frying\nThree 6-inch corn tortillas, sliced into strips\nKosher salt\n1 lime, cut into wedges\nInstructions:\nFor the ceviche: Place the shrimp into a pot of salted water. Place over medium heat and cook until just starting to turn opaque, 2 to 3 minutes. Drain before adding to the rest of the ceviche.\nMeanwhile, dice the mahi mahi into 1/4-inch pieces and set aside in a large nonreactive bowl.\nPeel the celery and place in a food processor with the lime juice and orange juice. Puree until smooth and set aside. Add the celery puree to the fish and sprinkle with the cumin, cayenne and some salt and black pepper. Add the shrimp and stir well to incorporate. Cover and chill the ceviche in the fridge for 15 to 20 minutes. The shrimp will turn pink and the fish will turn white when cooked. Toss with the cilantro just before serving.\nFor the tortilla strips: In a large cast-iron pot over medium-high heat (or in countertop fryer), bring the oil to 325 degrees F. Add the tortilla strips and fry until golden brown, 3 to 4 minutes. Remove to towel-lined dish and drain. Season with salt.\nTo plate: Spoon the ceviche into a serving bowl and garnish with the tortilla strips and lime wedges.\n", + "cuisine_type": "American, Latin American" + }, + { + "recipe": "Jerk Cream\n2 1/2 cups heavy whipping cream\n1 tablespoon Jimmy's Jamaican Jerk Marinade, recipe follows\n2 teaspoons Worcestershire sauce\n1/2 teaspoon Roasted Garlic Puree, recipe follows\n1/2 teaspoon kosher salt\n1/4 teaspoon Hungarian paprika\n1/4 teaspoon Spanish paprika\n1/4 teaspoon chile powder\n1/8 teaspoon Angel Dust Cajun Seasoning, recipe follows\n1/8 teaspoon freshly ground black pepper\n1/8 teaspoon ground white pepper\n1/8 teaspoon crushed red pepper flakes\n2 tablespoons unsalted butter, chilled and cut into pieces\n2 tablespoons ground allspice\n1/2 teaspoon ground nutmeg\n1/2 teaspoon ground cinnamon\n1 1/4 teaspoon ground cloves\n1/2 cup sliced green onion, white and green parts\n1 tablespoon seeded, chopped habanero chile\n1 1/2 teaspoons minced garlic\n2 tablespoons fresh thyme leaves\n2 tablespoons freshly squeezed Key lime, or regular lime juice\n2 tablespoons canola oil\n1 tablespoon soy sauce\n1 tablespoon dark rum\n1 1/2 teaspoons grated fresh ginger\n1 1/2 teaspoons honey\n1 1/2 teaspoons cane syrup or light molasses\n1 1/2 teaspoons freshly ground black pepper\n1 teaspoon dark brown sugar\n3/4 teaspoon Worcestershire sauce\n1/2 teaspoon habanero hot pepper sauce\n1/4 teaspoon salt\n1/8 teaspoon crushed red pepper flakes\n1 cup peeled garlic cloves\n1 cup extra virgin or regular olive oil\n3 tablespoons Hungarian paprika\n1 1/2 tablespoons Spanish paprika\n5 teaspoons salt\n1 1/4 teaspoons dried thyme leaves\n1 1/4 teaspoons dried oregano\n1 teaspoon ground white pepper\n1/2 teaspoon dried basil\n1/2 teaspoon cayenne pepper\n1/4 teaspoon freshly ground black pepper\n1/8 teaspoon garlic powder\n1/8 teaspoon onion powder\nInstructions:\nCombine all ingredients except butter in a medium saucepan over high heat. When the mixture comes to a boil, reduce the heat to medium and simmer, stirring occasionally, for 15 minutes. Strain the sauce through a fine -- mesh strainer, return it to the saucepan, and stir in the butter. Set aside. If refrigerating the sauce overnight, gently reheat for 1 minute, whisk in 1 tablespoon cold water, and continue whisking over low heat until sauce is heated through. Do not boil.\nPrepare the marinade by adding the allspice, nutmeg, cinnamon, and cloves to a small skillet. Heat the spices over medium -- low heat for 45 to 60 seconds, stirring frequently. Transfer to a coffee grinder and grind to a fine powder. Put the spice mixture and the remaining ingredients into a blender and puree into a thick paste. Store in a covered container and refrigerate for up to a week.\nROASTED-GARLIC PUREE Preheat the oven to300 degrees.\nPlace the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.\nStrain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator.\nCombine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about 2 months.\n", + "cuisine_type": "American, Caribbean" + }, + { + "recipe": "Dumpling Soup With Bacon and Snow Peas\n4 slices thick-cut bacon, cut into 1/2-inch pieces\n2 tablespoons minced peeled ginger\n1 bunch scallions, chopped\nKosher salt\n1 teaspoon sugar\n4 cups low-sodium chicken broth\n2 tablespoons cornstarch\n2 tablespoons sesame oil\nFreshly ground pepper\n4 ounces snow peas, trimmed and cut into 1-inch pieces\n2 plum tomatoes, cut into 1-inch pieces\n1 bunch watercress, tough stems trimmed, cut into 2-inch pieces\n1 pound frozen Asian-style dumplings or pot stickers\nInstructions:\nCook the bacon in a Dutch oven or large pot over medium-high heat until browned around the edges, about 5 minutes. Add the ginger, half of the scallions, 1 teaspoon salt and the sugar; stir-fry 30 seconds. Add the broth and 1 cup water; cover and bring to a boil. Meanwhile, combine the cornstarch and 3 tablespoons water in a small bowl. Add the sesame oil and 1 teaspoon pepper and stir to combine.\nAdd the snow peas, tomatoes, watercress and dumplings to the boiling broth mixture. Stir the cornstarch mixture again and add to the soup. Cook, stirring occasionally, until the dumplings are tender and the broth thickens slightly, 3 to 5 minutes. Stir in the remaining scallions and season with pepper.\n", + "cuisine_type": "Chinese" + }, + { + "recipe": "Camarones A La Diabla\nThirty-two 16/20 shrimp, deveined\n1 teaspoon chopped garlic \n2 ounces extra-virgin olive oil \n8 drops Worcestershire sauce \n15 Mexican chiles de arbol\n10 large Roma tomatoes\n8 ounces freshly squeezed orange juice \n1 teaspoon salt, or more if needed \n3 chipotle chiles, from a 12-ounce can chipotles in adobo\n1 clove garlic\n1/4 medium yellow onion, sliced \n1 cup (2 sticks) unsalted butter\n1/2 yellow onion, sliced \n1/2 green pepper, sliced \n1/2 red pepper, sliced \n1/2 yellow pepper, sliced \n1 cup ketchup \nInstructions:\nFor the shrimp marinade: Combine shrimp with garlic, olive oil and Worcestershire sauce in a bowl. Marinate 24 hours in fridge.\nFor the diabla sauce: Heat a griddle over high heat. Toast the chiles and tomatoes, 15 minutes on each side. Set aside.\nIn a blender, add fresh orange juice, whole toasted chiles and tomatoes, salt, chipotles, garlic and onions. Blend until everything is blended well (no chunks). Set sauce to the side.\nFor the camarones: In a pan on high heat add butter and marinated shrimp. Cook until the shrimp turns pink, then add onions and peppers. Saute for about 2 minutes. Add ketchup and about 12 ounces diabla sauce. Boil for about 2 minutes. Ready to serve.\n", + "cuisine_type": "Mexican" + }, + { + "recipe": "Sunny's Easy Breakfast Cottage Pie\n2 tablespoons vegetable oil or unsalted butter\n1 pound maple-flavored and/or spicy breakfast sausage (loose in the large tube) \n2 links (8 ounces) Mexican chorizo \nOne 14-ounce bag frozen fire-roasted or charred onions and peppers, chopped\nKosher salt and freshly ground black pepper \n1 cup shredded mozzarella cheese \n6 slices American cheese \nOne 16-ounce bag frozen shredded hash browns, thawed\n4 tablespoons salted butter, melted \n2 tablespoons steak rub or BBQ seasoning blend \nKosher salt and freshly ground black pepper \nHot sauce, such as Cholula or Frank's, for serving, optional\n6 to 8 sunny-side up eggs, for serving, optional\nInstructions:\nPreheat the oven to 400 degrees F.\nFor the bottom layer: In a large pan on medium-high heat, add the oil, sausage and chorizo. Using a wooden spatula or, even better, a wired and wavy potato masher, break up the chorizo and sausage until they are homogenous and resemble ground beef in its tiniest form. Once broken down, continue to cook until the sausage is cooked through and orange fat is rendered from the chorizo, 10 to 12 minutes. Using a slotted spoon to drain off excess fat, transfer the mixture to an 8-by-8-inch casserole dish.\nFor the middle layer: In the same pan with the remaining fat from the meat, quickly add and saute the onions and peppers with a pinch of salt and pepper until tender and the moisture from being frozen is cooked out, 5 to 8 minutes. As before, use a slotted spoon to transfer the pepper/onion mixture to the casserole dish, draining off excess fat, and evenly spread this mixture over the top of the meat layer.\nNext, evenly layer the mozzarella cheese over the vegetables. Then use the American cheese slices to create another layer, pressing down once done to make everything level and compact.\nFor the top layer: In a large bowl, add the hash browns, butter, steak rub and remaining fat from the pan. Season generously with salt and pepper and toss to coat. Sprinkle this layer on top of the cheese and gently press down, but not too tight so steam can escape.\nBake, uncovered, until the top is golden brown, 25 to 30 minutes. Serve with a shake of hot sauce or sunny-side up eggs over the top.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Caramelized Orange Parfait\n8 oranges\n1/2 cup turbinado sugar \n1/4 cup orange liqueur \n1 teaspoon sea salt \n1/2 teaspoon fresh ground black pepper \n1 cup heavy cream \n1 large vanilla bean, split, seeds scraped\n1/2 cup mascarpone cheese, room temperature \nExtra-virgin olive oil, for drizzling, optional \n1/2 teaspoon ground cinnamon, plus for garnish, optional \nInstructions:\nPreheat the oven to 400 degrees F. Set a wire rack over a baking sheet.\nSlice of the top and bottom of the oranges using a serrated knife. Place the oranges, cut side down, on the cutting board and slice away the outer layer of skin and pith to just reveal the flesh. Cut the oranges into 1/2-inch-thick slices and then into quarters. Place the oranges in a bowl and add the turbinado sugar and orange liqueur; toss to coat. Arrange the oranges on the wire rack and transfer to the oven. Cook until the sugar has caramelized, 13 to 15 minutes. Let cool, then sprinkle the oranges with the salt and pepper. Reserve to the side.\nCombine the heavy whipping cream and vanilla seeds in a medium mixing bowl. Whisk until soft peaks form. Fold in the mascarpone and set aside.\nTo assemble: Spoon a dollop of mascarpone whipped cream into 4 to 6 footed parfait glasses. Top with a layer of caramelized oranges. Repeat four more times, so there are five layers of whipped cream and oranges in each glass. Refrigerate the parfaits for 20 minutes to set up.\nGarnish each parfait with a drizzle of olive oil and a pinch of cinnamon, if using. Serve immediately.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Roasted Pork Butt\n1 (5-pound) pork shoulder, bone-in, untrimmed and not tied\nSalt\nFreshly ground black pepper\n1 cup Creole seasoning\n1/2 cup olive oil\nInstructions:\nPreheat the oven to 400 degrees F. Season all sides of the pork with salt and pepper. Combine the Creole seasoning and olive oil in a small bowl to make a paste. Rub the paste all over the pork. Place the pork, fat side up on a rack in a roasting pan. Roast the pork for 30 minutes. Reduce the heat to 250 degrees F and continue to cook for 6 1/2 hours. Remove from the oven and cool completely. Remove the meat from the pan and using two forks, shred all of the meat.\n", + "cuisine_type": "American" + }, + { + "recipe": "Zinfully Delicious Short Ribs\n12 bone-in meaty beef short ribs of similar weight and size\nSalt and freshly ground black pepper\nAbout 1 teaspoon allspice, or a couple pinches ground cloves\nAbout 1 tablespoon smoked sweet paprika, a scant palmful\n4 tablespoons vegetable or olive oil\n4 large cloves garlic\n1 red Fresno chile pepper, chopped\n4 bay leaves\n1 cup loosely packed fresh flat-leaf parsley\nA few stems fresh rosemary, needles picked\n2 medium onions, cut into wedges with root end attached\n3 large carrots, sliced on an angle or chopped into bite-size pieces\n2 small ribs celery with leafy tops\n1 (750 ml) bottle red zinfandel wine\n4 cups beef stock\n4 tablespoons butter\n4 tablespoons all-purpose flour\nCrusty bread, for serving\n2 cups arugula, for serving\n2 tablespoons extra-virgin olive oil\n1 large or 2 medium carrots, peeled and finely chopped\n2 medium onions, finely chopped\n2 to 3 ribs celery with leafy tops, finely chopped\n3 to 4 cloves garlic, finely chopped\nSalt and freshly ground black pepper\n1 bay leaf\n3 tablespoons tomato paste\n2 cups beef stock\n4 cooked short ribs, meat pulled and shredded plus 1 cup braising liquid\n1 pound pappardelle pasta\n1 (750 ml) bottle dry red wine\nPecorino Romano cheese\nFresh flat-leaf parsley, chopped\nInstructions:\nPreheat the oven to 350 degrees F.\nPat the ribs dry and season liberally with salt, pepper, allspice, and paprika.\nIn a large Dutch oven heat the oil, a couple of turns of the pan, over high heat. Add the meat and brown in two batches, turning frequently. Remove the ribs to a plate, pour off the fat, as necessary.\nWhile the meat browns, make a flavor paste by adding the garlic, chile, bay leaves, parsley, and rosemary to a food processor and pulse the processor to finely chop. Remove and reserve the paste.\nOnce all of the meat has been browned and the fat has been poured off, add the remaining oil, onions, carrots, and celery to the pan, season with salt and pepper and stir 5 to 10 minutes, until soft, remove the mixture to a plate. Add in the flavor paste and stir 5 minutes more. Deglaze the pan with wine and reduce by 2/3, about 15 minutes. Return the ribs to the pot and add the stock. Bring the mixture to a boil, cover and move the ribs into the oven and cook 2 1/2 hours. Add the onions and carrots back to the pot for the last 20 to 30 minutes of cooking time.\nRemove 4 ribs, for Short Rib Ragu with Drunken Pappardelle, recipe follows, if desired.\nCool the remaining 8 ribs completely, then refrigerate.\nTo serve, skim the fat from the beef, reheat uncovered, over medium heat. Cook 20 minutes or so, to heat through. Remove the ribs and reserve.\nIn a small saute pan, melt 4 tablespoons butter. Whisk in 4 tablespoons flour to make a light brown roux, about 5 minutes. Add 1 cup of rib sauce into the roux pan, then add back into the stew pot. Reduce the sauce until thickened, about 20 more minutes.\nWhen the beef ribs are ready to serve, bring the water to a boil, salt the water and cook the egg noodles to al dente. Drain the noodles and return them to the hot pot. Toss the noodles with butter, salt, nutmeg, and chives, to taste. Serve 2 ribs per person with crusty bread, arugula, and sauce.\nShort Rib Ragu with Drunken Pappardelle:\nHeat the extra-virgin olive oil in Dutch oven over medium-high heat, add the carrots, onions, celery, garlic and season with salt, and pepper. Cook until very tender, then stir in the tomato paste, stock, short rib meat, and braising sauce. Heat through, then cool completely and store for make-ahead meal. Skim the fat and reheat, covered, over medium heat.\nWhile the sauce reheats, bring 5 to 6 cups of water to a boil with 1 bottle red wine. Add the pasta and cook to al dente. Drain the pasta and toss with sauce to coat, then top with Pecorino cheese and chopped parsley.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Virgin Blueberry Fizz\n1/4 cup fresh blueberries, plus 3 blueberries for garnish\n1 ounce Fresh Mint Syrup, recipe follows\nA hefty splash of sparkling lemonade \n1 small sprig fresh mint, for garnish \n3/4 cup sugar\n1 large bunch fresh mint (about 1 ounce) \nInstructions:\nAdd the blueberries to a lowball glass and crush with a muddler. Add the Fresh Mint Syrup and fill the glass with ice. Top with the sparkling lemonade and stir everything together with a spoon. Thread 3 blueberries and the mint sprig on a small skewer and set on the side of the glass for garnish. Serve immediately.\nStir together the sugar and 3/4 cup water in a small saucepan. Bring to a simmer over medium heat and cook until the sugar completely dissolves, 3 to 5 minutes. Turn off the heat. Use your hands to tear the bunch of mint in half and add it to the saucepan. Using a spoon, press down the mint to make sure that it is completely submerged. Allow the syrup to cool to room temperature in the saucepan, about 1 hour. Strain the mixture through a fine-mesh strainer set over a small bowl or liquid measuring cup. Use the back of a spoon to press down on the mint to extract as much flavor as possible. The syrup can be used immediately and will keep in the refrigerator for up to 2 weeks.\n", + "cuisine_type": "American" + }, + { + "recipe": "Drunken Chicken\nKosher salt\nOne 3 1/2- to 4-pound whole chicken, trimmed of excess fat\n1-inch piece ginger, peeled and sliced into 5 coins\n1 whole scallion, cut in half\n1 cup Shaoxing rice wine\n2 teaspoons granulated sugar\n1 tablespoon goji berries, optional\nThinly sliced scallions soaked in ice water, for garnish, optional\nInstructions:\nSprinkle 2 tablespoons salt on the chicken, making sure to season the inside of the cavity. Leave the chicken at room temperature for 1 hour.\nMeanwhile, bring 4 quarts of cold water to a boil over medium-high heat in a 7-quart Dutch oven. Add 2 tablespoons salt, the ginger and whole scallion. Slowly lower the chicken into the boiling water with the breast side up. Bring the water back up to a gentle boil.\nCarefully lift the chicken out using the handles of 2 wooden spoons or 2 pairs of chopsticks positioned under the wings; be careful not to tear the skin (do not use tongs as they can easily tear the skin). Lift the chicken just high enough and tilt it so all the water drains from the cavity into the pot; this allows cold water in the cavity to drain and ensures even cooking.\nLower the chicken back into the water. Bring the water back to a gentle simmer and reduce the heat to low. Cook, covered, until the juices run clear when the chicken is pierced between the leg and thigh, 33 to 35 minutes. Right before the chicken is done, prepare a large bowl of ice water.\nTransfer the chicken to ice water breast-side down; reserve the liquid the chicken poached in. Let the chicken cool for about 10 minutes, flipping it once after about 5 minutes. (The ice bath prevents the chicken from overcooking, but also helps to firm the meat and tighten the skin.)\\u202f Remove the chicken, letting the excess water drain off. \nWhisk together 2 cups of the reserved poaching liquid, the wine, sugar and 1 teaspoon salt in a medium bowl until the sugar dissolves. Set aside to cool to room temperature. \nCarve the chicken with a meat cleaver or chef's knife: Start by detaching both leg quarters (leg and thigh together) from the body. Chop the leg quarters through the bone into roughly 3/4-inch pieces. Cut off the wings and drumettes. Split the wing flat lengthwise to expose the meat. Cut the breast bone down the center to separate the two breast halves. Cut each half through the bone into 3/4-inch pieces. Lay the chicken pieces in a 2-quart casserole dish in a single layer. \nSprinkle the goji berries if using around the chicken. Pour the wine mixture over the chicken making sure it\\u2019s submerged; add a little more poaching liquid if it\\u2019s not. Cover and refrigerate overnight or up to 2 days. \nServe cold, taking the chicken pieces out of the marinade and garnishing them with the goji berries and thinly sliced scallions if using. \n", + "cuisine_type": "Chinese" + }, + { + "recipe": "Berries and Cream Cake Roll\nCrisco® Flour No-Stick Spray\n4 large eggs, separated\n3/4 cup granulated sugar\n1 tsp. vanilla extract\n3/4 cup Pillsbury SOFTASILK® Cake Flour, or Pillsbury BEST® All Purpose Flour\n3/4 tsp. baking powder\n1/4 tsp. salt\nPowdered sugar\n1 cup Smucker's® Strawberry Preserves, or Smucker's® Low Sugar Strawberry Preserves\n1 cup heavy cream\nFresh fruit and mint sprigs for garnish (optional)\nInstructions:\nHEAT oven to 375 degrees F. Spray 15 x 10 x 1-inch jelly roll pan with flour no-stick cooking spray.\nBEAT egg whites on high speed 4 to 5 minutes or until stiff peaks form. Beat egg yolks in separate bowl 3 minutes or until slightly thick and light lemon colored. Add sugar and vanilla to egg yolks; continue to beat 1 minute.\nSIFT together flour, baking powder and salt in small bowl. Add to egg yolk mixture. Fold in beaten egg white. Pour into prepared pan, spreading batter evenly.\nBAKE 8 to 10 minutes or until golden brown. Sprinkle powdered sugar onto clean kitchen towel. Loosen cake edges from pan. Immediately invert onto towel. Gently roll cake with the towel into a log, starting at long end. Cool completely, about 45 minutes.\nCHILL beaters and mixing bowl from electric mixer 10 minutes in preparation for next step. Stir preserves slightly for easier spreading.\nBEAT cream in chilled bowl with chilled beaters until stiff. Unroll cake; spread carefully with preserves, then with whipped cream. Reroll cake without towel. Wrap in plastic wrap. Chill 2 to 3 hours or overnight.\nSPRINKLE with powdered sugar; garnish with fruit and mint, if desired, before serving.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Poached Cajun Shrimp\n2 quarts water\n2 cups white wine\n5 tablespoons Cajun seasoning\n3 pounds (16/20 count per pound) fresh shrimp, shell on\nInstructions:\nIn a stock pot bring water, white wine, and Cajun seasoning to a boil. Add shrimp to liquid reduce to simmer and cook until shrimp turns pink, about 8 minutes. Remove from heat and let sit in liquid 3 more minutes, then drain. Can be served warm or chilled.\n", + "cuisine_type": "Cajun" + }, + { + "recipe": "Fresh Classic Grape Salsa\n2 cups coarsely chopped California seedless grapes (use all three colors)\n1/2 cup chopped green onions\n1/2 cup diced fresh chilies (or diced, canned Anaheim chilies)\n2 tablespoons chopped fresh cilantro*\n2 tablespoons vinegar\n1 clove garlic, minced\n1/2 teaspoon salt\n1/8 teaspoon bottled hot pepper seasoning\nInstructions:\nCombine all ingredients in medium bowl and mix well. Let stand at least one hour before serving. Drain off excess liquid before serving. \nNutritional analysis per serving: Calories 38; Protein 0.6g; Carbohydrate 9g; Fat 0.3g; 6% Calories from Fat; Cholesterol 0mg; Sodium 147mg; Fiber 0.7g\n", + "cuisine_type": "American" + }, + { + "recipe": "Multigrain Waffles\n1 1/2 cups whole-wheat pastry flour\n1/4 cup cornmeal\n1/4 cup old-fashioned rolled oats\n1 tablespoon wheat germ, optional\n2 teaspoons baking powder\n1 teaspoon kosher salt\n1/2 teaspoon baking soda\n1 1/2 cups buttermilk\n3 tablespoons grapeseed or vegetable oil, plus more for brushing waffle iron\n3 tablespoons packed light brown sugar\n2 large eggs\nPlain low-fat yogurt and your favorite fruit preserves, for topping, optional\nInstructions:\nPreheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, cornmeal, oats, wheat germ, if using, baking powder, salt and baking soda in a large bowl. Whisk together the buttermilk, oil, sugar and eggs in another bowl. Pour the buttermilk mixture into the flour mixture and gently stir until just incorporated (it's okay if there are some lumps).\nLightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.\nTop each waffle with yogurt and fruit preserves, if desired.\n", + "cuisine_type": "American" + }, + { + "recipe": "Funfettiand#174; Brownie Cut-Outs\nCrisco® Original No-Stick Cooking Spray\n1 (19.4 oz.) package Pillsbury Funfetti Chocolate Fudge Brownie Mix, seasonal variety of choice\n1/2 cup Crisco® Pure Vegetable Oil\n1/4 cup water\n2 large eggs\n1 (16 oz.) container Pillsbury® Vanilla Frosting\nFood color, see variations below\nInstructions:\n1. HEAT oven to 350 degrees F. Line a 13 x 9-inch pan with foil, extending foil over edges. Spray foil with no-stick cooking spray. Prepare brownies as directed on package using oil, water and eggs. Spread in prepared pan.\n2. BAKE 28 to 31 minutes or until set. Cool completely. Cover with foil. Freeze 30 minutes.\n3. REMOVE brownies from pan by lifting with edges of foil. Place on cutting board. Trim off edges. Cut into shapes with 2 1/2-inch cookie cutter. If brownies become too soft to cut easily, return to freezer for 15 minutes. Remove excess crumbs with pastry brush.\n4. ADD food color to frosting. Frost as desired. Sprinkle with candy bits.\nHALLOWEEN - Use pumpkin-shaped cookie cutter. Tint 1/4 cup frosting with 1 drop red and 3 drops yellow food color to make orange, or tint light green. Frost and decorate as desired. Sprinkle with Halloween Funfetti Candy Bits.\nHOLIDAY - Use tree-shaped or ornament-shaped cookie cutter. Tint frosting light green. Frost and decorate as desired. Sprinkle with Holiday Funfetti® Candy Bits.\nVALENTINE - Use heart-shaped cookie cutter. Tint frosting pale pink. Frost and decorate as desired. Sprinkle with Valentine Funfetti Candy Bits.\n", + "cuisine_type": "American" + }, + { + "recipe": "Slow-Cooker Lasagna Soup\n1 pound ground beef\n1/2 teaspoon garlic powder \n2 1/2 teaspoons kosher salt\n1 teaspoon freshly ground black pepper\n4 cups chicken broth \nOne 28-ounce can diced tomatoes \nOne 8-ounce can tomato sauce \n1/4 cup chopped fresh parsley \n1 teaspoon dried oregano \n4 cloves garlic, minced \n1 large yellow onion, diced \n1 bay leaf \n8 ounces lasagna noodles (about 10 noodles), broken into pieces \nHandful chopped fresh basil\nShredded mozzarella, for topping\nSliced provolone, for topping\nGrated Parmesan, for topping\nInstructions:\nIn a large skillet over medium-high heat, cook the beef, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Season with the garlic powder, 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Transfer to a paper towel-lined plate to drain.\nIn a slow cooker, combine the beef with the chicken broth, diced tomatoes, tomato sauce, parsley, oregano, garlic, onion, bay leaf, 1 cup water and the remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook on high for 5 1/2 hours or on low for 7 1/2.\nStir in the lasagna noodles and continue to cook for another 30 minutes. Stir in the basil just before serving. \nPreheat the oven to broil.\nLadle the soup into ovenproof bowls. Top each with a few tablespoons of shredded mozzarella, a slice of provolone and a sprinkle of Parmesan. Place on a baking sheet and heat under the broiler until the cheese is bubbly, 5 to 8 minutes. \n", + "cuisine_type": "Italian" + }, + { + "recipe": "Confetti Cups\n19 vanilla sandwich cookies\n2 tablespoons butter, melted \n1 pint vanilla ice cream, slightly softened \n1/2 cup rainbow sprinkles\n1/4 cup rainbow sprinkles\n2 ounces white chocolate shavings\nSweetened whipped cream, for serving, optional\nInstructions:\nFor the confetti cups: Line each cup of a 12-cup muffin pan with a cupcake liner.\nProcess 15 of the vanilla sandwich cookies into crumbs in a food processor. Add the melted butter, then mix to combine. Press the crumbs into the cupcake liners. Set aside.\nCrush the remaining 4 vanilla sandwich cookies into chunks. Mix the softened ice cream with the crushed vanilla cookies and sprinkles in a bowl. Spoon into the cupcake liners.\nFor the toppings: Press the rainbow sprinkles and chocolate shavings into the top of each cup. Freeze until firm, at least 2 hours.\nRemove the confetti cups from the muffin pan (leaving on the cupcake liners) and place in a single layer in resealable bags or other airtight containers.\nTo serve, peel off the liners and place each one on a plate. Top with sweetened whipped cream if you'd like. You can also just serve them in the liners.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Dark Chocolate Chipotle Cookies\n3 cups all-purpose flour\n1 tablespoon baking soda\n1 teaspoon salt\n2 cups (4 sticks) unsalted butter, cut into 1-inch cubes, softened\n2 cups packed light brown sugar\n1 1/2 cups sugar, plus 1/2 cup for topping\n1/2 cup cocoa powder, sifted\n2 teaspoons crushed, dried chipotle peppers\n4 eggs\n1 tablespoon vanilla extract\n1 tablespoon water\n1/2 pound high-quality bittersweet chocolate, melted and cooled slightly\n1 1/2 cups high-quality bittersweet chocolate chips or chunks, plus 1/2 cup for topping\nInstructions:\nPreheat the oven to 350 degrees F.\nIn a large bowl, mix together the flour, baking soda, and salt; set aside.\nIn the bowl of an electric mixer, add butter and beat with the paddle attachment until smooth. Scrape the sides of the bowl as necessary to evenly cream it. Add the sugars, sifted cocoa powder and chipotle peppers and mix again at medium speed until light and fluffy, about 1 minute. Add eggs, vanilla and water. Beat at medium speed until combined, about 30 seconds. Add slightly cooled melted chocolate and mix again, scraping bowl to evenly mix everything.\nAdd the flour mixture, scraping sides and bottom of the bowl as necessary. When well incorporated, add the chips and mix briefly, about 5 seconds.\nRefrigerate the dough in the bowl until cool and fudge-like, but not solid, for approximately 1 hour. You can use an ice cream scoop to create large, even sized cookies. These cookie-dough balls can also be frozen at this point, and baked right from the freezer whenever the need arises.\nWhen ready to bake, press the tops of the cookie dough-balls into the sugar, and then top with 2 to 3 pieces of dark chocolate chips. Place onto parchment-lined baking sheets, allowing space for the cookies to spread. Bake for 12 to 14 minutes. Remove the cookies from the oven when they are still a little underdone. Slide the parchment paper with the cookies onto a cooling rack and allow to cool before removing from parchment\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Maytag Blue Mac and Cheese\n3 tablespoons plus 1 teaspoon butter\n3 tablespoons all-purpose flour\n3 cups milk\nFreshly ground white pepper\n1/2 pound crumbled blue cheese (recommended: Maytag)\n2 egg yolks, beaten\nDash hot sauce (recommended: Crystal)\nSalt\n1 pound small pasta shells, cooked until al dente\n1 cup fine dried bread crumbs\n1 tablespoon olive oil\nInstructions:\nPreheat the oven to 400 degrees F. Grease a large shallow baking pan with 1 teaspoon of the butter.\nIn a medium saucepan, over medium heat, melt the remaining 3 tablespoons butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with white pepper. Cook, stirring constantly for 4 to 6 minutes. Remove from the heat and whisk in the cheese and egg yolks. Season with the hot sauce and salt if needed.\nIn a large mixing bowl, toss the pasta with the sauce. Pour the mixture into the prepared pan. In a small mixing bowl, combine the bread crumbs and oil. Season with salt and pepper. Mix well. Sprinkle the pasta with the bread crumbs. Bake until the top is golden and bubbly, about 8 to 10 minutes. Remove from the oven and cool for about 5 minutes before serving.\n", + "cuisine_type": "American" + }, + { + "recipe": "Sweet-n-Sour Pork Chops\n1 tablespoon sesame oil\nSalt and ground black pepper\n4 (4-ounce) boneless pork loin chops\n1 cup apricot preserves\n2 tablespoons reduced-sodium soy sauce\n1 teaspoon minced fresh ginger\n1/4 cup chopped scallions\nInstructions:\nHeat oil in a large skillet over medium-high heat. Season pork chops all over with salt and black pepper and add to hot pan. Cook chops 2 minutes per side, until golden brown. Add apricot preserves, soy sauce and ginger and bring to a simmer. Partially cover and simmer 5 minutes, until pork is cooked through. Remove from heat and stir in scallions.\n", + "cuisine_type": "Chinese" + }, + { + "recipe": "Oysters with Prosecco Granita\n2 cups Prosecco\n1/2 cup Champagne vinegar\n1 shallot, finely chopped\n1 tablespoon salt\n1 tablespoon sugar\n1/2 teaspoon crushed red pepper flakes\n2 cups rock salt for plating (optional)\n12 oysters, freshest and your favorite variety or a mix- whatever you like\nInstructions:\nCombine all of the ingredients, except the oysters, in a small saucepan and bring to a simmer over medium heat. Stir until all of the sugar and salt have dissolved.\nPour the mixture into a wide flat dish and put it in the freezer. As the mixture begins freeze, drag a fork through it to break up the ice crystals. Repeat this process every 15 minutes or so until the mixture is completely frozen. When done it will look like ice shards, kind of slushy but a bit more frozen.\nScrub the outside of the oysters to remove any sand and grit. If using, spread the rock salt out on a serving dish. Shuck the oysters and lay them on the rock salt. Top each oyster with the granita and serve immediately.\nThis is a flavor explosion in your mouth!!!!!\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Corn on the Cob with Chili and Lime\n4 ears sweet corn, shucked and cleaned\n1 lime, wedges\n1/2 stick butter, cut into pats\nChili powder, for sprinkling\nSalt\nInstructions:\nSimmer corn 6 to 8 minutes in water. Drain and arrange the ears on a shallow plate in a single row. Squeeze all of the ears liberally with lime juice. Nest pats of butter into paper towels, or in a slice of bread and rub lime-doused hot corn with butter. Season ears with a sprinkle of chili powder and salt, to taste;\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Mocha Whoopie Pies with Caramel Buttercream\nNonstick cooking spray\n2 cups all-purpose flour (see Cook?s Note)\n2/3 cup unsweetened cocoa powder (not Dutch process)\n1 1/2 tablespoons instant espresso powder\n1 teaspoon baking soda\n1 teaspoon fine salt\n1 1/4 cups packed light brown sugar\n10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, at room temperature\n1/2 teaspoon pure vanilla extract\n1 large egg\n1 cup well-shaken buttermilk\n12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature\n4 cups confectioners' sugar (1 pound)\n1/4 cup milk\n1 teaspoon pure vanilla extract\n1/2 cup dulce de leche or thick caramel sauce\nInstructions:\nLine 2 baking sheets with parchment and lightly coat with nonstick spray.\nWhisk together the flour, cocoa powder, espresso powder, baking soda and salt in a medium bowl. Beat the brown sugar, butter and vanilla together in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined.\nScoop 2-tablespoon mounds of batter onto the baking sheets about 2-inches apart. Moisten your fingers and gently form each into a round and slightly smooth the top of each mound. Refrigerate until firm, about 30 minutes.\nPreheat the oven to 400 degrees F.\nBake until the tops of the cookies bounce back when gently touched, rotating the trays halfway through, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.\nBeat the butter in a large bowl with an electric mixer on medium speed until fluffy. Gradually add half of the confectioners' sugar, beating. Beat in the milk 1 tablespoon at a time, then add the remaining sugar and beat until incorporated, smooth and creamy, scraping the bowl as needed, about 3 minutes. Mix in the vanilla. Beat in the dulce de leche until smooth.\nFlip half of the cookies over and spread the bottoms with the filling. Top each with another cookie--bottoms facing in--to make a sandwich.\nYield: 12 whoopie pies\nActive Time: 40 minutes\nTotal Time: 2 hours (includes chilling and cooling times)\nEase of preparation: easy\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Chocolate Cookies with White Chocolate Chips and Peanuts\n1 stick (8 tablespoons) unsalted butter, at room temperature\n1/3 cup packed light brown sugar\n1/3 cup granulated sugar\n1 teaspoon pure vanilla extract\n1 large egg\n1 cup all-purpose flour (see Cook's Note)\n1/4 cup natural cocoa powder (not Dutch process)\n1/2 teaspoon baking soda\n1/2 teaspoon fine salt\n2/3 cup white chocolate chips\n1/2 cup roughly chopped roasted, salted peanuts\nInstructions:\nBeat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.\nWhisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the white chocolate chips and peanuts.\nLine 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.\nMeanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.\nBake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.\n", + "cuisine_type": "American" + }, + { + "recipe": "Fish Maw Soup\n2 ounces processed fish maw (hot sandblasted, see Cook's Note)\n8 thin slices fresh ginger\n6 cups chicken broth\n8 medium dry black mushrooms, rehydrated for 20 minutes, destemmed, and cut into thin strips\n1 tablespoon cornstarch\n3 tablespoons water\n2 egg whites, beaten with salt and white pepper\n1 cup julienned yellow chives\n1 cup shredded cooked chicken\nSalt and white pepper\nInstructions:\nSoak fish maw in warm water for 2 hours.\nPlace fish maw in a 4-quart saucepan and cover with cold water. Add 4 ginger slices and bring to a boil. Boil for 5 minutes on medium low heat and then drain fish in colander, rinsing with cold water. Squeeze out any excess water.\nCut the maw into 1/2 inch diced pieces, discarding any hard pieces.\nHeat the chicken broth and the remaining 4 ginger slices in a large pot until boiling. Add the fish maw and the black mushrooms. Heat to boiling and then turn to medium low heat and simmer 10 minutes.\nWhile soup is simmering, combine the cornstarch and water in a small bowl. Remove the 4 slices of ginger from soup. Turn heat to high and stir in the cornstarch mixture. When soup returns to a rapid boil, stir in egg white mixture a little at a time, stirring constantly with a fork until egg mixture forms threads. Taste soup at this time to see if salt and white pepper are needed. Add the shredded chicken and yellow chives; stir to mix. Turn off heat and serve.\n", + "cuisine_type": "Chinese" + }, + { + "recipe": "Sardine Salad Sandwich\nTwo 3.75-ounce cans oil-packed skinless, boneless sardines, drained\n2 stalks celery, finely chopped\n1/2 small red onion, finely chopped\n1/4 cup low-fat mayonnaise\n1 tablespoon chopped fresh dill\n1 tablespoon fresh lemon juice\n1 teaspoon grated lemon zest\n1 teaspoon Dijon mustard\nKosher salt and freshly ground pepper \nKosher salt and freshly ground pepper\n8 slices whole-grain bread, toasted \nBibb lettuce, sliced tomato, sliced cucumber and alfalfa sprouts, for topping\nInstructions:\nCombine the sardines, celery, red onion, mayonnaise, dill, lemon juice, lemon zest, mustard, 1/4 teaspoon salt, and pepper to taste in a large bowl. Mash well with a fork. \nSandwich the sardine salad between the bread slices along with the lettuce, tomato, cucumber and sprouts. \n", + "cuisine_type": "American" + }, + { + "recipe": "Throwdown's Chocolate-Coconut Bread Pudding with Passion Fruit Sauce\n6 ounces bittersweet chocolate, finely chopped\n1 1/4 cups heavy cream\n17 ounces brioche (crust removed), cut into 1 1/2-inch dice\n3 tablespoons unsalted butter, melted\n3 cup heavy cream\n2 cups unsweetened coconut milk\n1 1/4 cups pure cane sugar\n1/2 vanilla bean, split and seeds scraped\n6 ounces bittersweet chocolate (Valhrona Manjari 64 percent), finely chopped\n4 whole large eggs\n2 large egg yolks\nChocolate Ganache\n1 cup desiccated coconut\n3/4 cup passion fruit juice\n1/4 cup granulated sugar\n1/4 cup freshly squeezed orange juice\n2 tablespoons white rum\n1/2 vanilla bean\n3/4 cup whole milk\n1/2 cup coconut milk\n4 large egg yolks\n1/4 cup sugar\nInstructions:\nFor the Ganache:\nIn a small bowl place the chocolate. In a small saucepan over medium-high heat bring the cream to a simmer and then pour over the chocolate. Let the chocolate mixture sit for 30 seconds and then whisk until smooth, keep warm.\nFor the Bread Pudding:\nPreheat oven to 325 degrees F.\nLine a large baking sheet with parchment and add the diced brioche. Drizzle with the melted butter and toss to coat. Bake in the oven and lightly golden brown. Removing and tossing several times. This should be repeated for about 12 minutes. Once the bread has evenly browned, remove and let cool slightly.\nMeanwhile in a medium saucepan over high heat, combine the cream, coconut milk, sugar and vanilla bean and seeds in a medium saucepan and bring to a simmer and whisk until the sugar has dissolved. Add the chopped bittersweet chocolate and whisk until melted. Strain the mixture into a medium size bowl.\nIn a separate medium bowl whisk together the eggs and yolks and slowly add the warm chocolate mixture, whisking as you add.\nPlace half of the brioche cubes in a single layer in the bottom of a 9 by 13-inch baking dish. Pour 1/2 of the custard mixture over the bread and half of the ganache. Sprinkle with half of the coconut. Press down on the bread, allowing the liquid to soak in. Place the remaining bread cubes over the top, add the remaining custard and ganache and again, press down to completely submerge the bread.\nTop with the remaining coconut, cover and let sit for at least 30 minutes before baking. While the bread is sitting continue to check and press down on the bread so that it is completely submerged with the custard mixture.\nPreheat the oven to 325 degrees F.\nUncover the bread pudding, and place the baking dish in a larger roasting pan. Fill the outer roasting pan with warm water until it comes halfway up the sides of the baking dish.\nPlace the roasting pan in the oven and bake until the sides are slightly puffy and the center is slightly set (but still jiggles a bit).\nFor the Passion Fruit Sauce:\nInto a small saucepan cut the passion fruit in half and scoop out centers (including the seeds). Add the sugar, orange juice and rum and let cook over high heat until sugar has dissolved and sauce has thickened, about 5 to 7 minutes. Transfer to a small bowl and chill in the refrigerator.\nFor the anglaise:\nSplit vanilla bean. In a small heavy saucepan bring milks and vanilla bean half just to a boil and remove pan from heat. Scrape seeds from vanilla bean halves into milk and reserve pod for another use. In a bowl whisk together yolks and sugar. Add milk in a stream, whisking, and transfer custard to saucepan. Cook custard over moderately low heat, stirring, until thickened slightly and an instant-read thermometer registers 170 degrees F. Pour custard through a fine sieve into a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, until cold. Sauce may be made 1 day ahead and chilled, its surface covered with plastic wrap.\nRemove the pan to a baking rack and let sit for 15 minutes. Spoon some of the coconut anglaise into a bowl and drizzle with the passion fruit sauce. Top with a large scoop of the bread pudding and serve.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Smoked Paprika Dry-Rubbed Pulled Pork Sandwiches\n3 tablespoons smoked paprika\n2 tablespoons coarsely ground black pepper\n2 tablespoons coarse salt\n1 tablespoon chili powder\n1 tablespoon garlic powder\n1 tablespoon brown sugar\nOne 5- to 7-pound Boston pork butt\nTwo 12-ounce bottles wheat ale beer\n1 cup store-bought barbeque sauce\n1 1/4 cups mayonnaise\n1/3 cup rice wine vinegar\n2 teaspoons granulated sugar\n2 1/2 pounds green cabbage, cored and finely shredded\n1 large carrot, coarsely grated\nKosher salt and freshly ground black pepper\n12 brioche buns, split \nInstructions:\nFor the pulled pork: Mix the paprika, pepper, salt, chili powder, garlic powder and brown sugar in a bowl. Rub all over the pork. Cover and refrigerate for 1 hour or up to overnight. \nPreheat the oven to 300 degrees F. Pour the beer into a roasting pan. Place the pork in the pan, cover with foil and bake until an instant-read thermometer inserted into the thickest part registers 170 degrees F, about 6 hours. Remove the pork from the oven and let the meat rest for at least 20 minutes. \nHeat the barbeque sauce in a saucepan over low heat. Keep warm. Shred the pork using two forks. In a large bowl, toss the pork with the warm barbeque sauce until well coated. \nFor the coleslaw: Whisk together the mayonnaise, vinegar and granulated sugar in a large bowl. Add the cabbage and carrots and toss to coat. Season with salt and pepper, cover and refrigerate for at least 1 hour. The coleslaw can be made up to 2 hours in advance. \nTo serve, spoon the pulled pork mixture onto the bottom half of a brioche bun, and top with some coleslaw and the other bun half.\n", + "cuisine_type": "American, Southern" + }, + { + "recipe": "The Best Key Lime Pie\n1 1/2 cups graham cracker crumbs (see Cook's Note)\n1/4 cup brown sugar \nPinch of kosher salt \n1/2 stick (4 tablespoons) unsalted butter, melted \n2 cups sweetened condensed milk\n1/2 cup sour cream \n1 cup Key lime juice, preferably fresh-squeezed \n2 large egg yolks \n1/4 teaspoon kosher salt \n2 teaspoons lime zest, plus more for garnish \n1 cup heavy cream\n1 tablespoon confectioners' sugar \n1 teaspoon pure vanilla extract \nInstructions:\nPreheat the oven to 350 degrees F.\nFor the crust: Stir together the graham cracker crumbs, brown sugar and salt with a fork in a medium bowl. Pour in the butter and continue to stir until the mixture resembles wet sand. Transfer the crumb mixture to a 9-inch glass or metal pie dish and spread into an even layer. Use a 1/4 measuring cup or small glass to firmly press the crumbs into the bottom and up the sides of the pan. Bake until it is dry-looking and lightly browned, 7 to 10 minutes. Remove from the oven and let cool on a wire rack while you make the filling. \nFor the filling: Combine the sweetened condensed milk and sour cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 1 minute. Add the lime juice, egg yolks, salt and lime zest and continue to beat until the batter is smooth, about 2 minutes. Pour into the graham cracker crust. Bake until the pie is mostly set but jiggles slightly in the center, 15 to 20 minutes. Let the pie cool to room temperature on a wire rack, then refrigerate to set and chill completely, at least 2 hours, but preferably overnight. \nFor the whipped cream topping: Combine the heavy cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip. Pipe the topping decoratively on top of the pie. Alternatively, dolloped the whipped cream on slices of pie. Sprinkle with lime zest. \n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Grilled Avocado and Scallop Salad\n1 1/2 tablespoons achiote paste*, crumbled or 1 tablespoon smoked paprika\n1 orange, juiced\n2 limes, juiced\n1 medium garlic clove, peeled and minced\n3/4 cup extra-virgin olive oil\nPinch sea salt and freshly ground black pepper\n12 large sea scallops\nExtra-virgin olive oil\nExtra-virgin olive oil, for greasing pan\n2 Hass avocados, halved, pitted and flesh cut into quarters\n2 tablespoons sugar\nSea salt and freshly ground black pepper\n6 cups mixed baby lettuces\n1 red grapefruit, peeled and segmented\nInstructions:\nMarinade: Put all the ingredients in a medium bowl and whisk until smooth. Reserve 1/4 cup of the marinade in a small bowl.\nScallops: Add the scallops to the bowl with the marinade. Cover and refrigerate for up to 30 minutes. Remove the scallops from the marinade and pat dry with paper towels. Discard the marinade. Coat a large heavy saute pan with extra-virgin olive oil and put over medium-high heat. Add the scallops in a single layer. Cook until golden on 1 side, about 2 minutes, depending on size. Turn and brown on the other side, another 2 minutes. Drain on paper towels and set aside to cool slightly.\nCaramelized Avocados: Coat the bottom of a small, nonstick skillet over medium heat, with extra-virgin olive oil. Sprinkle 1 side of the avocado slices with sugar, and salt and pepper, to taste. Add them to the skillet and cook until the sugar is caramelized and golden, about 2 minutes. Turn gently and cook for another 30 seconds. Remove to a plate and set aside.\nSalad: Put the baby lettuces in a bowl with half of the grapefruit segments. Add the reserved 1/4 cup of marinade and toss until coated.\nTo serve: Put the dressed lettuces on a serving platter. Top with the caramelized avocados, remaining grapefruit segments, and scallops. Serve additional vinaigrette on the side.\n", + "cuisine_type": "American, Mediterranean" + }, + { + "recipe": "Bacon, Egg and Cheese Breakfast Burgers\n1 1/2 pounds 80/20 ground beef\nKosher salt and freshly ground black pepper\n8 slices bacon\n4 slices Cheddar or American cheese\n4 soft hamburger buns, split\n4 tablespoons unsalted butter, melted\n4 large eggs\n1/3 cup spicy ketchup\nInstructions:\nPreheat the oven to 350 degrees F.\nShape the beef into 4 patties, each about 5-inches in diameter. Sprinkle the outside of the patties generously with salt and pepper and set aside.\nLay the bacon in a large nonstick skillet and cook over medium heat, until brown and crispy, about 4 minutes per side. Transfer to a paper-towel-lined plate to drain. Pour off and reserve all but about 1 tablespoon of the bacon drippings and increase the heat to medium-high.\nAdd the burgers to the skillet, and cook until well browned on the outside and medium-rare on the inside, about 4 minutes per side. Transfer the cooked burgers to a rimmed baking sheet and top each with a slice of cheese. Brush the insides of the buns with the melted butter and put on a second baking sheet buttered side-up. Bake until the cheese melts, about 3 minutes and the buns are lightly toasted, about 10 minutes.\nMeanwhile, wipe out the skillet. Heat 1 tablespoon of the reserved bacon drippings over medium-high heat. Break the eggs into the skillet and cook until the whites are set and the yolks are still runny, about 5 minutes. Season with salt and pepper.\nPut a burger patty on each of the bottom buns and top each with 2 slices of bacon and a fried egg. Spread the top bun with some of the spicy ketchup and put on top of the burger.\n", + "cuisine_type": "American" + }, + { + "recipe": "Portuguese-Style Pan-Fried Hake\n2 medium ripe tomatoes (12 ounces)\n3 tablespoons olive oil, preferably Portuguese\n2 bay leaves\n3 whole allspice berries, cracked and finely chopped\n3 or 4 cloves garlic, minced\n1 medium green bell pepper (about 6 ounces), thinly sliced\n1 medium onion (about 6 ounces), thinly sliced\n1/4 cup dry white wine\n1/2 cup small black Portuguese or nicoise olives, pitted and rinsed\nKosher or sea salt and freshly ground black pepper\n1/4 cup olive oil, preferably Portuguese\n1 1/2 to 2-pounds hake fillets, trimmed, deboned and skinned; cut into 4 (6 to 8-ounce) portions\nKosher or sea salt freshly ground black pepper\n2 cups cornmeal\nInstructions:\nFill the saucepan halfway with water and bring it to boil over high heat. Score an x at the base of each tomato with a small paring knife. Lower the tomatoes into the boiling water until the skin splits, about 30 seconds. Plunge them into ice water after blanching to stop the cooking. Peel skins from the tomatoes, and cut them in half lengthwise. Remove the seeds, cut the tomatoes into a 1/3-inch slivers (julienne) and set them aside. There will be about 1 1/2 cups.\nYou should start the sauce about 15 minutes before you want to serve the fish, so start heating up the larger skillet (for the fish) on a medium heat at the same time you begin the sauce. Place the smaller skillet over medium-high heat and add the olive oil (3 tablespoons) and the bay leaves. Cook the bay leaves until they are lightly browned, 2 to 3 minutes. Add the allspice and garlic and cook for 30 seconds, stirring constantly with a wooden spoon. Add the bell pepper and onion and saute, stirring frequently, until the vegetables are golden, about 5 minutes. Add the tomatoes, white wine and olives. Simmer until the sauce is fragrant and has thickened slightly, about 5 minutes. Season with salt and pepper and remove from heat.\nJust before you add the tomatoes to the sauce, add the olive oil (1/4 cup) to the preheated large skillet. Quickly season all the fillets with salt and pepper on both sides. Spread the cornmeal into a shallow bowl and dredge the fish portions in the cornmeal, 1 at a time, pressing to make the cornmeal adhere and then gently shaking off the excess. Work quickly and put each fillet into hot oil as you prepare them. As soon as the cornmeal appears to darken, turn the heat down a bit. The key is to have them cooking evenly so that when you turn the fillet, it should be a perfect golden brown. It will take about 3 to 4 minutes per side. The thicker the fish, the slower you should cook it. Turn the fillets, and cook for another 3 or 4 minutes until crisp and golden brown. Using a slotted spatula, transfer the fish to individual plates or to a platter. Divide the sauce by draping a small amount of the chunky sauce over the fish and spooning the remaining sauce around it. Serve immediately.\n", + "cuisine_type": "Portuguese, Spanish" + }, + { + "recipe": "Phyllo Onion and Dill Purses\n1 package phyllo dough\n2 large onions, sliced, 1 1/2 cups\n1/4 cup plus 3 tablespoons extra virgin olive oil\n1/2 teaspoon salt\n1/2 teaspoon black pepper\n1 tablespoon ground toasted coriander seed\n1/4 cup freshly chopped dill\nInstructions:\nPreheat oven to 350 degrees.\nIn a large saute pan heat 3 tablespoons olive oil over medium heat.\nAdd the onions to the pan, season with salt and pepper and saute gently over medium heat until the onions have caramelized to a rich golden brown, about 20 minutes.\nAt the end of the cooking time add the fresh dill and pour the onions out onto a cookie sheet and allow to cool completely before proceeding on to the purses.\nOn a clean and dry workspace lay out 1 sheet of phyllo and brush lightly with olive oil.\nLay another sheet of phyllo on top of the first, brush with oil and repeat two more times. Using a pastry wheel, cut off the corners of the dough to achieve a sort of rounded shape.\nSpoon 2 to 3 tablespoons of the onion mixture into the center of the dough. Gather up the edge of the dough, pull towards the center to from the folds of the purse, and pinch the dough to\nseal the purse closed. Brush the outside of the purse with olive oil and repeat this purse making until the onions are all used.\nPlace the finished purses on a cookie sheet and bake for 20 minutes until crisp and brown.\n", + "cuisine_type": "Greek" + }, + { + "recipe": "Carved Baked Ham\n1 (10-pound) bone-in shank-half ham (not pre-cooked)\n2 tablespoons Dijon mustard\n3 tablespoons honey\n3 tablespoons brown sugar\nInstructions:\nPreheat oven to 325 degrees F.\nPlace ham in a roasting pan, preferably with a rack. Roast uncovered to an internal temperature of 140 degrees F as measured with an instant-read thermometer. Remove from oven and increase oven temperature to 425 degrees F. Remove the rind except for the part around the bone end and slash slits in the fat. Combine mustard, honey, and brown sugar, and brush over the surface. Return the ham to the oven and bake to an internal temperature of 160 degrees F, about 30 minutes.\nRemove from oven and let rest before carving.\n", + "cuisine_type": "American" + }, + { + "recipe": "Lemon Pecan Slab Pie\nNonstick cooking spray, for the baking sheet\nTwo 14.1-ounce boxes refrigerated pie crust (4 crusts total)\n2 cups firmly packed dark brown sugar \n1 cup granulated sugar \n4 large eggs \n2 sticks (1 cup) unsalted butter, melted \n1/4 cup milk \n1/4 cup all-purpose flour \n4 teaspoons finely grated lemon zest plus 6 tablespoons lemon juice\n1 tablespoon vanilla extract \n2 cups chopped pecans plus 3 cups pecan halves \nInstructions:\nPreheat the oven to 325 degrees F. Spray a 17-by-12-inch rimmed baking sheet with nonstick cooking spray.\nUnroll the pie crusts and place them in the prepared baking sheet. Line them up so they meet in the center of the baking sheet and overlap a bit. Cut the crusts to fit together in a rectangle slightly larger than the baking sheet, pinching the center seams together. Crimp the dough around the edges of the baking sheet and cut off any excess dough around the edges. Chill while preparing the filling.\nIn a large bowl, whisk together the brown sugar, granulated sugar and eggs until incorporated. Stir in the butter, milk, flour, lemon zest and juice, vanilla and 2 cups chopped pecans until combined.\nPour the mixture into the unbaked pie shell. Arrange the pecan halves on top of the pie. Bake until the crust is golden brown and the filling is set but still a little loose in the center (it will set as it cools), about 50 minutes. Serve warm or at room temperature.\n", + "cuisine_type": "American, Southern" + }, + { + "recipe": "Meyer Lemon Lobster Cocktail\n2 (6-ounce) lobster tails\n2 tablespoons butter, softened\n1 Meyer lemon, juiced\nKosher salt\nFreshly ground black pepper\n1 pint limoncello liqueur\n1 cup club soda\nInstructions:\nRemove lobster meat from shell. Skewer the lobster with a 10-inch skewer.\nWhip butter and lemon juice together to make lemon butter.\nGrill lobster skewers, brushing them with the lemon butter. Season with salt and pepper.Cool lobster.\nRemove lobster from 10-inch skewers and cut into 10 bite-sized medallions. Skewer each medallion with a frill pick.\nMix together the limoncello and club soda.\nServe skewered medallion in limoncello cocktail.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Braised Short Ribs of Beef with Red Wine, Apricots, and Black Olives\n8 beef short ribs (6 ounces each) or beef flanken\nKosher salt and freshly ground black pepper\n2 tablespoons unbleached all-purpose flour, for dusting\n2 tablespoons vegetable oil\n3 ounces smoked bacon, cut into 1 by 1/4-inch lardons\n2 medium carrots, peeled and chopped into 1/2-inch dice\n1 medium onion, chopped into 1/2-inch dice\n16 garlic cloves, smashed\n1 tablespoon tomato paste\n2 cups dry red wine\n1/2 cup brandy\n2 bay leaves\n1 tablespoon fresh thyme leaves\n1 teaspoon celery seeds\n2 cinnamon sticks\n5 whole cloves\n2 cups canned, low-sodium chicken broth\n18 dried apricot halves\n1/3 cup Kalamata olives, pitted\n2 tablespoons chopped fresh flat-leaf parsley\nInstructions:\nPreheat the oven to 325 degrees F.\nSeason the ribs with salt and pepper. Dust with the flour. Heat the oil in a large braising pan or ovenproof casserole over medium-high heat. Add the bacon and cook until most of the fat is rendered, then remove and set aside.\nAdd as many ribs as can fit in a single layer to the pan. You will need to cook them in batches. Sear the ribs on both sides until well browned, then remove from the pan and set aside. Repeat with the remaining ribs. Discard all but 2 tablespoons of the fat from the pan.\nLower the heat to medium, add the carrots and onions, season with salt and pepper, and saute until the vegetables begin to brown, about 10 minutes. Add the garlic and tomato and paste and cook for 4 more minutes, scraping the browned bits off of the bottom of the pan with a wooden spoon. Add the red wine and brandy and reduce by 1/2, about 6 minutes.\nReturn the ribs and bacon to the pot. Add the remaining ingredients except the apricots and parsley and bring to a boil. The liquid should come 1/3 of the way up the ribs, if it does not, add some water. As soon as the liquid comes to a boil, turn off the heat an cover the ribs tightly with foil, pressing the foil down into the pan, then place a lid on the pan.\nBraise the ribs in the oven for 2 hours, turning them every 30 minutes so they cook evenly. Add water as necessary to keep the braising juice 1/3 of the way up the ribs.\nAfter 2 hours, add the apricots and cook for an additional 30 minutes. The meat should be almost falling off the bones (if it is not, keep cooking until it does). Transfer the short ribs to a large platter. Spoon the vegetables, olives, and apricots over them. Keep warm.\nStrain the braising juices into a clear glass container and siphon or skim off the fat. The braising juices may already be the consistency of a sauce. If not, return them to the pan and boil for a few minutes to thicken. If you prefer an absolutely smooth sauce, strain out any remaining pieces of vegetable. Taste, season with salt and pepper, and add the parsley. Pour the sauce over the ribs and serve immediately.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Grilled Chicken with Spinach and Pine Nut Pesto\n2 boneless chicken breasts\n2 cups lightly packed baby spinach leaves (about 2 ounces)\n1/4 cup pine nuts, toasted\n2 tablespoons fresh lemon juice\n1 to 2 teaspoons grated lemon peel\n1/3 cup plus 2 teaspoons olive oil\nSalt and freshly ground black pepper\n1/3 cup freshly grated Parmesan\nInstructions:\nHeat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.\nCombine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.\nTransfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.\nSpread the pesto over each piece of chicken and serve.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Tortilla Pizza\n2 flour tortillas\n2 roma tomatoes, sliced\n2 fajitas, leftover from Fajita Skewers, recipe follows\n1/2 cup shredded Jack cheese\n1/4 cup lime juice\n1 tablespoon chopped garlic\n1 tablespoon hot sauce\n1 tablespoon canola oil\n1 tablespoon chili powder\nKosher salt\nFreshly ground black pepper\n2 green peppers\n2 medium onions\n1 1/2 pounds top round\n1 cup sour cream, to serve\n2 tablespoon chopped cilantro, for garnish\nInstructions:\nPreheat the oven to 375 degrees F.\nPut the tortillas on 2 baking sheets. Top each tortilla with the sliced tomatoes. Divide the beef and vegetables from the leftover Fajita Skewers over the tortillas. Sprinkle the cheese evenly over the top and bake in the oven until the cheese is melted and golden and the tortillas are crispy, about 10 minutes. Transfer to serving dishes and serve.\nIn a large resealable bag, mix together the lime juice, garlic, hot sauce, canola oil and chili powder. Season with salt and pepper to taste. Remove 1 tablespoon of the marinade and set aside.\nSlice the peppers and onions into one inch square pieces. Place in the bag with the marinade. Slice the meat into thin strips against the grain and put into the bag with the marinade and vegetables and mix well to coat everything with the marinade. Place the bag in a large bowl incase it leaks and refrigerate for one and half hours.\nMix the reserved marinade with the sour cream and refrigerate.\nIf using wooden skewers soak in water for 30 minutes before threading on the beef and vegetables.\nRemove the meat and vegetables from the refrigerator and let come to room temperature, about 30 minutes. Thread the beef and vegetables onto the skewers. Each skewer should get 4 pieces each of the pepper and onion and 3 pieces of the beef, alternating as you thread them onto the skewer. Cook the skewers on a grill pan or outdoor grill over medium high heat until meat is medium rare, about 3 to 4 minutes a side. Garnish with the flavored sour cream and cilantro.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Barbequed Tofu\n2 tablespoons olive oil\n4 cloves fresh chopped garlic\n1/2 red onion, chopped\n1/2 white onion, chopped\n1/2 bell pepper, chopped\n1 celery stick, chopped\nSalt\nPinch curry\n2 packages medium firm tofu, diced\nBarbeque sauce\nInstructions:\nPreheat grill to medium. Heat up a pan over the grill and add olive oil. In pan, combine the garlic, onions, bell pepper and celery. Add salt and a pinch of curry. Add tofu to the saucepan and cook for 12 minutes. Add barbecue sauce to tofu, cover the grill and let the tofu simmer for 15 minutes. Serve immediately.\n", + "cuisine_type": "American, Asian" + }, + { + "recipe": "Watermelon ChowChow Salad\n1 small watermelon, washed\n1 green tomato, diced\n1 red or orange bell pepper, diced\n1 cup apple cider vinegar\n3/4 cup sugar\n1 teaspoon allspice berries\n1 pod star anise\nKosher salt\n8 ounces green beans and/or wax beans, trimmed\n2 15-ounce cans black-eyed peas, drained and rinsed\n1 jalapeno pepper, thinly sliced (remove seeds for less heat)\n1/3 cup extra-virgin olive oil\nFreshly ground pepper\nInstructions:\nMake the pickled watermelon: Quarter the watermelon, then use a paring knife to remove most of the fruit, leaving about 1/4 inch of fruit on the rind. (Reserve the fruit for another use.) Trim the outside skin from the rind and discard. Cut the rind into 1/2-inch pieces; combine with the tomato and bell pepper in a bowl.\nCombine 1 cup water, the vinegar, sugar, allspice, star anise and 4 teaspoons salt in a medium saucepan. Bring to a boil, stirring to dissolve the sugar, then pour over the watermelon rind mixture. Let cool to room temperature, then cover and refrigerate at least 4 hours and up to 1 week.\nMake the salad: Bring a saucepan of salted water to a boil. Add the beans and cook until crisp-tender, about 5 minutes. Drain and transfer to a bowl of ice water to cool. Drain, pat dry and cut into 2-inch pieces.\nUsing a slotted spoon, transfer 4 cups of the pickled watermelon mixture to a large bowl. Add the beans, black-eyed peas, jalapeno and olive oil; season with salt and pepper and toss. Cover and refrigerate at least 1 hour before serving.\n", + "cuisine_type": "American, Southern" + }, + { + "recipe": "Turtle Stew\n1 pound snapper turtle, cleaned, rinsed and medium diced\n1/4 cup all-purpose flour\n1/4 cup butter\n1/4 cup red wine\n1/3 cup chopped celery\n1/3 cup chopped onion\n1/3 cup chopped carrot\n2 tablespoons minced garlic\n1 quart beef stock\n1/2 cup water, plus 2 tablespoons, divided\n1 teaspoon Worcestershire\n3 tablespoons cornstarch\n1 teaspoon paprika\n1/2 teaspoon allspice\n1 teaspoon freshly minced parsley leaves\n2 teaspoons ground nutmeg\n1 teaspoon ground ginger\n1/3 cup tomato paste\n1/2 teaspoon kosher salt\n1/4 teaspoon freshly ground white pepper\n1/3 cup sherry, for garnish\nInstructions:\nDredge the turtle in flour. In a large, heavy-bottomed saucepot over high heat, melt the butter and brown the turtle pieces, about 10 to 12 minutes. Remove the turtle from pan and allow to cool enough to handle. Deglaze the pan with red wine, scraping the bits from the bottom and sides.\nAdd the celery, onion, carrots to the pot. Stir in the beef stock, 1/2 cup water, and Worcestershire and continue to cook over medium-high heat. In small bowl whisk together the cornstarch, paprika, allspice, parsley, nutmeg, ginger, tomato paste, salt and pepper and 2 tablespoons water. Add to the vegetable mixture.\nOnce the turtle has cooled, put meat in cheesecloth, and tie closed with butcher's twine and add to the pot. The turtle needs to be in cheesecloth so that it can be extracted from the stew before pureeing. Continue to cook over medium-high heat until the mixture boils, then reduce the heat to low and simmer for 2 hours. After 2 hours, remove the turtle in the cheesecloth and strain vegetables from stock. Transfer cooked vegetables to a food processor and process until a chunky paste is achieved. Remove the turtle from cheesecloth and return the meat to saucepan with reserved liquid and pureed vegetables. Cook over medium heat until desired thickness is achieved, about 20 minutes. Ladle into serving bowls and finish with a little sherry in each bowl before serving.\n", + "cuisine_type": "American, Cajun" + }, + { + "recipe": "Corn Star Raviolis in Sweet Basil Cream Sauce\n2 ears Fresh sweet corn, shucked and removed from the cob\n3 tablespoons Red bell pepper, minced\n3 tablespoons sweet onion, diced\n10 each Fresh basil leaves, chiffonade\nFreshly cracked pepper\n5 tablespoons unsalted butter\n1 1/2 cups heavy cream\n1 pinch nutmeg, ground\n6 ounces ricotta cheese, room temp\n6 ounces cream cheese, room temp\n1 package wonton wrappers\n2 egg yolks, beaten\n3 tablespoons Parmesan, grated\nInstructions:\nSpecial equipment: cookie cutter (3-inch)\nMelt butter in saute pan, add in corn, red bell pepper and onion. Let saute until onion is translucent and corn has released some of it's sugars. Add in 1/2 of the basil leaves and a couple of twists of black pepper. Add in 1/4 cup heavy cream and reduce by half. Set aside to cool.\nWhen cool, smash up a bit with a fork, stir in ricotta and cream cheese. Place wonton wrappers down (three at a time works) and in the center of each, place 1 1/2 t filling. Brush exposed wrapper with egg yolk, carefully place a second wrapper on top and carefully seal edges, making sure to get out any air bubbles. Cut with star cutter, work fingers around edges to make sure seal is tight. Set aside on floured baking sheet and continue to assemble.\nWhen finished, boil water and gently add raviolis a few at a time, cooking for 2 minutes or until they float. Carefully remove and drain.\nFor Sauce: In clean saute pan, melt remaining 4 tablespoons butter, when melted, add in remaining basil, saute until crisp and butter is just very lightly browning. Add in remaining cream and reduce to thickened. Salt and pepper to taste, serve over raviolis immediately.\nGarnish with Parmesan.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Floppy Flowers\nFloppy Flowers\nInstructions:\nFloppy Flowers\n", + "cuisine_type": "American" + }, + { + "recipe": "Grilled Spice Rubbed Shrimp \\Nicoise\\ Salad\n1/4 cup white wine vinegar\n1 clove garlic, finely chopped\n1 tablespoon anchovy paste\nSalt and freshly ground black pepper\nSalt and freshly ground black pepper \n1/2 cup extra-virgin olive oil\n1/4 pound fresh wax beans\n1/4 pound fresh green beans\n1 pound fingerling potatoes\nKosher salt\nOlive oil\nRed and yellow sweet 100 tomatoes or cherry tomatoes, halved \n1 medium red onion, thinly sliced\nFresh basil and flat leaf parsley leaves, coarsely chopped\n2 tablespoons fennel seeds, toasted and ground\n2 teaspoons mustard seeds, toasted and ground \n2 teaspoons coriander seeds, toasted and ground \n2 teaspoons kosher salt \n1/2 teaspoon freshly ground black pepper\n1 pound large (21 to 24 ) shrimp, shelled and deveined\nOlive oil\nInstructions:\nWhisk together vinegar, garlic and anchovy paste and season with salt and pepper. Slowly whisk in the olive oil and set aside.\nPrepare a large bowl with ice water and set aside. Bring a medium pot of cold water to a boil then season with a tablespoon of salt. Add the beans and cook for approximately 3 to 4 minutes or until just crisp tender. Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water for a few minutes, and then drain well. Place potatoes in a medium saucepan, cover with cold water, season with 1 tablespoon of salt and cook until almost cooked through (a knife or skewer inserted into the center goes in with a little resistance). Drain well and place on a baking sheet to cool slightly. Once cool enough to handle, slice potatoes lengthwise, brush with olive oil and season with salt and pepper. Place on the grill, cut side down and cook until golden brown, about 2 to 3 minutes, turn over and grill until just cooked through, about 1 to 2 minutes longer. Place cooked beans, grilled potatoes, tomatoes, onions, basil and parsley in a large bowl, add the vinaigrette and gently toss to combine, season with salt and pepper. Cover and let sit at room temperature while you prepare the shrimp.\nHeat the grill to high. Combine the fennel, mustard, coriander, salt and pepper in a bowl. Place shrimp in a large bowl and toss with the spice rub until evenly coated. Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer. Remove the shrimp to a platter. Arrange the vegetables on 4 large plates and top each salad with 5 to 6 shrimp.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Cajun Brined Turkey-Two Ways\n1/2 cup Spanish paprika\n1/4 cup New Mexican chile powder\n1 tablespoon garlic powder\n1 tablespoon onion powder\n1 tablespoon dried oregano\n1 tablespoon dried thyme\n1 1/2 teaspoons chile de arbol\n1/4 to 1/2 teaspoon cayenne powder\n1 1/2 cups kosher salt\n1/4 cup light brown sugar\n4 whole cloves garlic\n2 fresh bay leaves\n1 large Spanish onion, quartered\nOne 12-pound fresh turkey\n1/4 cup canola oil\nInstructions:\nTwo days before cooking: Combine the Spanish paprika, New Mexican chile powder, garlic powder, onion powder, oregano, thyme, chile de arbol and cayenne in a small bowl. Remove 1/4 cup for another use, such as the Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs. Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16-quart) stockpot or a clean bucket. Whisk in half of the remaining spice rub, the garlic, bay leaves and onion. Add the turkey, cover and refrigerate or set in a very cold place (that stays somewhere between 32 to 40 degrees F) for at least 12 hours and up to 24 hours. Rinse well under cold water and pat dry to remove the salt. Let air-dry in the refrigerator for 24 hours. \nIn The Big Green Egg: Light a large chimney filled with charcoal briquettes (about 5 quarts) and allow to burn until all the charcoal is covered with a layer of fine gray ash. Empty the coals into the grill. Top with some of the soaked wood chips if using. Put in the ceramic plate, then the grill rack. Put the cover on and let the grate heat up. Brush the turkey with oil and rub the entire turkey (including the cavity) with the remaining spice rub. Tie the legs together. Adjust the grill vents to get and maintain an internal temperature of 350 degrees F. Roast the turkey for 2 hours to 2 hours and 15 minutes, until a meat thermometer inserted in the thigh reads 165 degrees F. Remove from the grill, tent with foil and let rest for 30 minutes before carving. \nIn the Caja China: Prepare the charcoal briquettes according to the instructions that come with the box. Put the roasting pan with its rack (comes with the box) inside, and put the turkey breast-side down on the rack. Put on the top and fill with charcoal. After 30 minutes, flip the turkey breast-side up and continue cooking for about 1 more hour, until a meat thermometer inserted in the thigh reads 165 degrees F. Add charcoal as necessary according to the box instructions. Remove from the box, tent with foil and let rest for 30 minutes before carving.\n", + "cuisine_type": "American, Cajun" + }, + { + "recipe": "Baked Artichoke Dip\nOlive oil nonstick cooking spray, Pam®\n2/3 cup fat-free Caesar salad dressing, Girard's®\n1/3 cup light mayonnaise, Best Foods®/Hellmann's®\n1/3 cup fat-free sour cream, Knudsen®\n1/3 cup grated Parmesan cheese, DiGiorno®\n2 cans (15 ounces each) artichoke quarters in water, drained and chopped, Maria®\n1 can (14.5-ounce) organic diced tomatoes with basil and garlic, drained, Muir Glen®\n5 ounces low-fat Swiss cheese, shredded, Alpine Lace®\n1/2 teaspoon hot pepper sauce, Tabasco®\nBaked tortilla chips and/or vegetable dippers\nInstructions:\n1. Preheat oven to 350 degrees F. Coat a 1-quart baking dish with cooking spray; set aside. 2. In a medium bowl, combine all remaining ingredients except tortilla chips and vegetable dippers. 3. Transfer mixture to baking dish. Bake for 40 to 45 minutes or until set and top is golden brown. 4. Serve warm with tortilla chips and/or vegetable dippers.\n", + "cuisine_type": "American" + }, + { + "recipe": "Kentucky Hot Browns\n4 tablespoons unsalted soft butter\nSalt and freshly ground black pepper\n2 tablespoons unsalted butter\n2 tablespoons all-purpose flour\n2 1/2 cups whole milk\n2 cups grated sharp white Cheddar\n1/4 cup grated Parmesan\nPinch freshly ground nutmeg\nSalt and freshly ground black pepper\n4 large eggs\n1/4 cup milk\nSalt\n8 (1/2-inch) thick slices good day old white bread (recommended: Pullman or Pain de mie)\n4 tablespoons butter\n4 tablespoons vegetable oil\nEgg battered bread\nRoasted turkey breast, sliced into 1/4-inch thick slices\n3 ripe beefsteak tomatoes, cut into 1/2-inch thick slices and griddled until slightly charred and just cooked through\n1 1/2 cups grated sharp white Cheddar\n1/2 cup freshly grated Parmesan\n16 thick slices slab bacon, cooked until crisp\nFinely chopped fresh chives\nFinely chopped fresh flat-leaf parsley\nInstructions:\nPreheat oven to 425 degrees F.\nRub entire breast with butter and season with salt and pepper. Place in a small roasting pan and roast for 15 minutes. Reduce the heat to 350 degrees F and continue roasting until an instant-read thermometer inserted into the center registers 155 degrees F, about 1 to 1 1/2 hours. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing.\nMelt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until the cheese has melted. Season with nutmeg and salt and pepper, to taste.\nWhisk together the eggs, milk and salt in a medium bowl. Dip each slice of bread in the mixture and let sit about 30 seconds, or until completely soaked through.\nHeat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over medium-high heat. Cook 4 slices of the bread at a time until golden brown on both sides. Remove and place on a baking sheet. Repeat with the remaining bread.\nFor assembly:\nPreheat broiler. Place the egg bread on a baking sheet, place under the broiler and heat on both sides for 20 seconds just to warm through.\nTop each slice of bread with 2 to 3 slices of turkey and 2 slices of tomato, ladle sauce over the top and divide the cheddar cheese and Parmesan over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown. Remove from the oven, top each slice with 2 slices of bacon and sprinkle each slice with chives and parsley.\n", + "cuisine_type": "American" + }, + { + "recipe": "Millie's Tzimmes\n3 large carrots, peeled and chopped\n3 medium onions, peeled and chopped \n2 pounds sweet potatoes, peeled and thinly sliced \n2 pounds yams, peeled and thinly sliced \n1 cup (4 ounces) dried apple rings, cut in quarters\n1 1/2 cups (8 ounces) pitted prunes\n1 cup (4 ounces) dried pears, coarsely chopped\n1 cup (4 ounces) dried apricots, cut in half if large\n1 cup (4 ounces) dried sweet cherries\n3/4 cup (3 ounces) dried sour cherries\n1 cup packed dark brown sugar\n2 teaspoons ground cinnamon\n2 cups orange juice\n2 cups white wine (sweet or dry)\nInstructions:\nPlace the carrots, onions, sweet potatoes, yams, dried apples, prunes, dried pears, dried apricots, and dried sweet and sour cherries in the insert of a 5 1/2 to 6 quart slow cooker. Stir to mix. Sprinkle the brown sugar and cinnamon on top. Pour in the orange juice and wine and add enough water to cover. Cover and cook on HIGH for 10 to 11 hours, or until the vegetables are very soft. Serve hot or at room temperature.\n", + "cuisine_type": "American, Jewish" + }, + { + "recipe": "Salsa Rice with Black Beans and Corn\n1 cup rice, regular or instant\n1/2 (14-ounce) can black beans, drained\n1/2 cup prepared salsa\n1/2 cup frozen corn, thawed\n2 tablespoons chopped fresh cilantro leaves\nSalt and freshly ground black pepper\nInstructions:\nIn a medium sauce pot, cook rice according to package instructions. When the rice is half way cooked, add black beans, salsa, and cook about 10 minutes for regular rice and 3 minutes for instant rice .Continue cooking rice. Remove the pot, using a spoon, stir in chopped cilantro and season, to taste, with salt and black pepper.\n", + "cuisine_type": "American, Latin American" + }, + { + "recipe": "Potato Bread\n1 baking potato, peeled and cut into large chunks, or 1 cup leftover mashed potatoes\n1 cup milk\n1 1/2 tablespoons lard\n1 1/2 tablespoons unsalted butter\n1 1/2 teaspoons salt\n1 tablespoon granulated sugar\n1 tablespoon dry yeast\n1/3 cup warm water\n5 cups bread flour\nInstructions:\nBoil potato until soft. Drain and reserve cooking liquid. Press the potato through a food mill.\nScald milk and combine with 1/2 cup reserved cooking liquid. Combine liquids and potato with lard, butter, salt, and sugar in small bowl. Set aside to cool to room temperature.\nMeanwhile, combine yeast and warm water, and set aside until foamy. When potato mixture has cooled, add yeast mixture. Add flour and knead with a dough hook, on an electric mixer, until smooth and glossy, about 7 minutes.\nTransfer to a buttered bowl, cover with plastic wrap, and set aside in warm place to rise about 1/2 hour. Punch dough down and briefly knead. Butter a 9 by 5 by 3-inch loaf pan. Place dough in pan, cover with plastic, and let rise until doubled, about 45 minutes.\nPreheat oven to 350 degrees F. Bake 30 minutes, until bread sounds hollow when tapped.\n", + "cuisine_type": "American" + }, + { + "recipe": "Papaya with Raspberries\n1 papaya, cut in 1/2, seeded\n1 pint raspberries, washed\n1 lime, juiced\nInstructions:\nPlace papaya half on a plate. Fill the papaya half with raspberries. Squeeze a half of a lime on top. Serve immediately.\n", + "cuisine_type": "American" + }, + { + "recipe": "Seaweed Salad\n2 to 3 varieties of dried seaweed\nSugar\nRice wine vinegar\nSesame oil\nSesame seeds\nInstructions:\nCombine vinegar and oil to marinate seaweed.\n", + "cuisine_type": "Korean" + }, + { + "recipe": "Charred Carrots with Black Mole\n2 cloves garlic, skin on, crushed\n2 tomatillos, cut in half\n2 medium tomatoes, cut in half \n1 white onion, cut in half\n1 ripe plantain, peeled and halved lengthwise\n2 dried guajillo chiles\n2 medium pasilla chiles\n1 ancho chile\n1 small dried chipotle morita chile\n1/4 cup almonds\n1/3 cup sesame seeds, plus more for garnish\n2 tablespoons raisins\n1/2 teaspoon dried Mexican oregano\n1/4 teaspoon ground Mexican cinnamon\n1/8 teaspoon ground cloves\n4 tablespoons lard\n1/4 cup finely chopped Mexican chocolate\n1/4 cup kosher salt\n12 to 15 large carrots, split in half lengthwise\nFreshly ground black pepper\nChopped fresh cilantro, for garnish\nLime juice, for garnish\nInstructions:\nFor the mole: Preheat the oven to 400 degrees F.\nPlace the garlic, tomatillos, tomatoes, onion and plantain on a sheet pan cut-side up and roast until soft, about 10 minutes.\nMeanwhile, tear or cut the guajillo, pasilla, ancho and chipotle chiles in half, then remove the seeds and stems and discard. Bring a medium saucepan filled two-thirds of the way with water to a boil. Add the chiles and boil for 5 minutes (see Cook's Note). Turn off the heat and let the chiles steep for an additional 10 minutes.\nToast the almonds, sesame seeds, raisins, oregano, cinnamon and cloves in a medium skillet over medium heat until fragrant, 3 to 4 minutes. Add the lard to deglaze the skillet. \nBlend the vegetables, chiles and 2 to 3 tablespoons of their soaking liquid and toasted nut and spice mixture in a blender until smooth. (Reserve the rest of the chile soaking liquid as needed to thin the mole if it's too thick.) Remove the puree from the blender and place in a medium saucepan. Add the chocolate and slowly warm, whisking, until melted. \nFor the carrots: Bring 3 quarts water and the salt to a boil in a large pot. Blanch the carrots by dropping in the boiling salted water, then cook until the water comes back up to a boil and remove the carrots to a large bowl. Add some of the mole to coat.\nSear the carrots in a large cast-iron skillet on all sides until softened throughout, about 10 minutes. Serve with additional mole, black pepper, cilantro, lime juice and sesame seeds. \n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Lobster and Finnan Haddie Chowder with Vermont Common Crackers\n3 to 4 pound butterflied smoked bone in haddock\n2 tablespoons whole black peppercorns\n2 sprigs thyme\n4 sprigs parsley\n1 small onion\n1/4 cup celery leaves\n2 cups fish stock\n1 cup heavy cream, plus 2 cups\n1/2 cup milk\n6 (1 pound) culls (lobsters with only 1 claw)\n1 medium onion, large dice\n4 tablespoons butter, plus 5 tablespoons\n4 red bliss potatoes\nSalt and ground black pepper\nChopped parsley, for garnish\nVermont Common Crackers\nInstructions:\nPlace the smoked haddock in a pan a little large than the fish itself. Sprinkle with peppercorns, thyme, parsley, the small onion, and celery leaves. Pour in the stock. Add 1 cup heavy cream and milk. Cover pan with aluminum foil and place pan in a 350 degree F oven for 15 minutes or until the fish is barely heated through, turning opaque. Remove from oven. Let cool.\nFlake the fish into big pieces, making sure there are no bones or whole peppercorns lurking in crevices.\nBlanch 6 (1 pound) culls in boiling salted water for 5 to 6 minutes. Refresh in cold water to stop cooking. Take meat from the shells leaving big chunks.\nIn a 3-quart stainless saucepan, place 4 of the lobster bodies over medium heat with 2 tablespoons butter. Saute until barely colored, then add 2 cups heavy cream and simmer slowly until reduced by 1/3. Use any of the smoked haddock scraps, bones, etc., when reducing the cream. This will give additional flavor to the soup. The lobster cream should have a lobster-smoked haddock flavor.\nAdd the stock cream from poaching the smoked haddock. Strain, you should have approximately 3 to 3 1/2 cups soup base.\nTo finish soup, saute 1 medium size onion in 4 tablespoons of butter. Add 4 red bliss potatoes cut into chunks leaving skins on. Pour over the soup base and simmer until the potatoes are \\just done\\, not overcooked and mushy. Season with salt and freshly ground black pepper.\nIn saute pan over medium heat, saute lobster meat, in big chunks in 2 to 3 tablespoons of butter. Add to the soup with the finnan haddie, taste for any additional salt and pepper. Adjust the amount of liquid by adding milk or cream. Bring just to a boil, heating the fish and lobster through. Ladle into hot soup bowls. Place a little slice of whole butter to melt on top and plenty of finely chopped parsley for garnish.\nServe with toasted and buttered split Vermont common Crackers. If you can not find the crackers use Old Fashioned Cream Biscuits or hot bread.\n", + "cuisine_type": "American, New England" + }, + { + "recipe": "Grilled Beef Rolls\n1 cup soy sauce\n1/2 cup light brown sugar, packed\n2 pounds beef tenderloin, trimmed\nFreshly ground pepper\n4 scallions, whites cut into rings, green tops cut into 3-inch lengths and sliced length-wise\n3 bell peppers, 1 each red, green, and yellow, seeded, cut into matchsticks\nOlive oil\nInstructions:\nWhisk together soy sauce, and brown sugar in a small bowl until sugar is dissolved. Set aside. Cut beef crosswise into 1/4-inch-thick slices. Flatten each piece of beef, with a meat pounder, until it is 1/8-inch-thick. Don't over flatten. Transfer slices to a large plate.\nDip a slice of beef into soy mixture and place on a clean surface. Season with pepper. Put 2 pieces of scallion green and 1 piece of each pepper across the width of beef. The vegetables should extend over both edges. Roll up lengthwise and skewer near the edges with 2 toothpicks. Set aside. Repeat with remaining beef and vegetables.\nBrush a grill pan with oil and heat until hot, or heat oven broiler. Grill or broil the rolls, brushing with the sauce and turning until the meat is medium rare, 2 to 4 minutes. Cut each roll in half. In a small saucepan bring remaining sauce to a boil for 3 to 5 minutes. Pour into a small bowl, add scallion rings, serve on the side.\n", + "cuisine_type": "American, Asian" + }, + { + "recipe": "Brined Pork Chops with Apple Hash\nJuice of 1 lemon\nJuice of 1 lime\nJuice of 1 orange\n1/4 cup fresh fennel sprigs\n2 tablespoons kosher or sea salt\nSix 8 to 10-ounce bone-in pork chops\n2 tablespoons grapeseed oil\n2 tablespoons grapeseed oil\n2 cups thin-sliced Yukon potatoes\n1 cup thin-sliced red onion\n1 teaspoon sea salt\n1 teaspoon white pepper\n2 cups thin-sliced apple, such as Granny Smith or Gala\n1 teaspoon hot sauce, such as Tabasco\nInstructions:\nFor the brine: Blend 8 cups water, the fruit juices, fennel and salt in a large saucepan over medium heat. Simmer for 20 minutes. After heating, remove the brine from the heat, allow to cool. Add the chops and allow to brine for 3 hours and up to 24 hours under refrigeration. (The longer the chops are brined the more salt and fruit flavor will be absorbed.)\nFor the pork: In large saute pan over high heat, add the oil, allow to warm until on the verge of smoking and then add 3 chops to the pan. Reduce the heat and cook for 6 to 7 minutes per side, this should yield a golden brown chop. Repeat the process with the remaining 3 chops. Hold warm until serving\nFor the hash: Return the same pan to medium-high heat and add the oil and the potatoes. Stir the potatoes until softened and browned on the edges, this will take 6 to 8 minutes. Once the potatoes are cooked, add the onions, season with the salt and pepper and continue to cook until the onions have softened, 3 to 4 minutes. Finally, reduce the heat to medium, add the apples and finish cooking for a final 4 minutes. Once cooked, remove from the heat and serve with hot sauce if desired.\n", + "cuisine_type": "American" + }, + { + "recipe": "Bacon Wrapped Meatloaves\n2 slices rye bread, tough crusts removed, bread crumbled (about 1 cup)\n1/3 cup milk \n1 large egg, beaten \n1/2 medium onion, finely chopped (about 1/2 cup) \n1/4 cup chopped fresh Italian parsley \n1 teaspoon dry mustard \n1/2 teaspoon ground caraway \n1/2 teaspoon ground coriander \n12 ounces ground beef (90/10) \n8 ounces ground pork \nKosher salt and freshly ground black pepper \n2 tablespoons ketchup \n2 tablespoons steak sauce \n1 tablespoon Dijon mustard \n1 tablespoon light brown sugar \n6 slices center cut bacon \nInstructions:\nPreheat the oven to 400 degrees F.\nPut the bread in a large bowl and pour the milk over. Let soak a few minutes, then squeeze through your fingers to combine. Add the egg, onion, parsley, dry mustard, caraway and coriander and mix well. Add the ground beef, ground pork, 1 1/4 teaspoons salt and several grinds of pepper. Mix well with your hands to combine.\nIn a small bowl, stir together the ketchup, steak sauce, mustard and brown sugar.\nDivide the mixture into 6 equal portions and form into balls. Wrap each ball with 1 strip of bacon. Place, without touching, on a rimmed baking sheet or in a large braiser. Brush with a light coating of the glaze. Bake until the fat from the bacon has rendered, about 20 minutes.\nIncrease the oven temperature to 425 degrees F.\nBrush the meatloaves with the remaining glaze. Continue to bake until the meatloaves are cooked through, the bacon is crisp and the glaze is shiny, 15 to 20 minutes more. Remove to a platter or plates to serve, leaving the drippings behind. (Save drippings for the Cheesy Mashed Potatoes & Gravy.)\n", + "cuisine_type": "American" + }, + { + "recipe": "Cheese-Stuffed Dates with Prosciutto\n1/4 cup (2 ounces) goat cheese, at room temperature\n1/4 cup (2 ounces) mascarpone cheese, a room temperature\n1/4 cup finely chopped fresh basil leaves\nKosher salt and freshly ground black pepper\n16 Medjool dates (12 ounces), pitted\n8 thin slices prosciutto, halved lengthwise\nInstructions:\nIn a small bowl, mix together the cheeses and basil and season with salt and pepper, to taste.\nGently pull the dates apart and stuff with about 1/2 teaspoon of the cheese mixture. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick.\nArrange the stuffed dates on a platter and serve.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Crab Meat Enchiladas\n3 1/2 oz. jack cheese (shredded)\n1/2 cup of Mexican cream\n(if not available, sour cream with some heavy cream added may be used)\n12 corn tortillas (or flour if desired)\n3 1/2 oz. cheddar cheese (shredded)\n1/2 cup of onion (1/4 inch dice)\n3 tablespoons cilantro (chop)\nGuacamole:\n1/4 cup of onion (chop 1/4 inch dice)\n1/2 cup of tomatoes (chopped 1/4 inch dice)\n2 whole large avocados (pitted and mashed)\n1/2 cup of HERDEZ(R) salsa verde\n1 1/2 tablespoons lime juice\n1 1/2 cups Shredded crab or imitation crab\n4 oz of dried red peppers\n3 cups of water\n1 1/2 teaspoon of salt\n2 cloves of garlic\n2 cups HERDEZ® Salsa Casera medium\n4 Tablespoons of grapeseed oil\nInstructions:\nPreheat oven to 350 degrees F. Heat water on stove at medium temperature, add red peppers. Boil until peppers soften (about 7-10 minutes). While red peppers soften, chop onion, cilantro and mix together. Mix the two cheeses together in a bowl. When red peppers soften, transfer them into blender. Add 2 cups of the same boiled water, salt, and garlic to blender. Blend for 2-3 minutes. Using a bowl and a strainer, strain this mixture to remove seeds and remaining skin. Add 1 cup of HERDEZ® Salsa Casera to mixture. Mix well. Add grapeseed oil to skillet and heat. Soften tortillas in grapeseed oil for 10-20 sec. Set on paper towel until all tortillas are done. Dip tortillas into red sauce and lay on flat surface, add crab and roll. Place rolled tortillas into a 9 x 13 pan. Use remaining red sauce to cover rolled tortillas. Pour 1/2 cup of remaining HERDEZ® salsa over mixture. Sprinkle cheese over the salsa. Pour remaining 1/2 cups of HERDEZ® salsa over cheese. Bake for 25-30 minutes. Remove from oven. Sprinkle the onion and cilantro mixture over the cheese. Drizzle the Mexican cream over mixture. Serves 4\nGuacamole:\nMix together mashed avocado, diced onions, diced tomatoes, lime juice and HERDEZ® Salsa Verde. Serve.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Rum-Lime Punch\n1/2 cup simple syrup (equal amounts of sugar and water boiled until sugar dissolves)\n1 cup dark rum\n3/4 cup fresh lime juice\n5 tablespoons grenadine\n1/4 teaspoon bitters\nPinch ground nutmeg\nIce cubes\nLime slices\nInstructions:\nMix all punch ingredients together. Serve over ice, garnish with lime slice.\n", + "cuisine_type": "Caribbean" + }, + { + "recipe": "Almost-Famous Breadsticks\n1 package active dry yeast\n4 1/4 cups all-purpose flour, plus more for dusting\n2 tablespoons unsalted butter, softened\n2 tablespoons sugar\n1 tablespoon fine salt\n3 tablespoons unsalted butter, melted\n1/2 teaspoon kosher salt\n1/8 to 1/4 teaspoon garlic powder\nPinch of dried oregano\nInstructions:\nMake the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.\nKnead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.\nPreheat the oven to 400 degrees F. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Sauteed Quail Salad\n2 egg yolks*\n1 cup white wine\n2 bunches cilantro, blanched\n4 to 5 cloves garlic, minced\n1/4 rice wine vinegar\n4 scallions, minced\n2 teaspoons sugar\nSalt and pepper\n1 1/2 cups extra-virgin olive oil\n3 cloves garlic, minced\n2 tablespoons chopped thyme\n1/2 cup balsamic vinegar\n1/4 cup white wine\nSalt and pepper\n4 quails\n2 tablespoons butter\n2 tablespoons oil\n1 head romaine lettuce, cleaned and cut into bite-sized pieces\n2 handfuls spring mix\n1 tomato, diced\n1 onion, julienned\n1 tablespoon chopped cilantro leaves\n4 to 5 scallions, sliced, for garnish\nInstructions:\nTo make dressing, combine all ingredients in a blender, except for the oil. Blend until well combined. With the blender on low speed, drizzle 1 1/2 cups extra-virgin olive oil into blender. Chill.\nCombine all of the quail marinade ingredients except oil and butter. Add the quail and marinate for at least 3 hours in the refrigerator. Remove the quail from the marinade and saute in olive oil and butter. Cook for 2 to 4 minutes on each side. They will turn a golden dark oak color.\nCombine the lettuce, spring mix, tomato, onion, and cilantro in a large bowl. Dress the salad with dressing. Divide salad onto 4 salad plates. Cut the quail in 1/2 and place at the base of the salad. Garnish with chives or scallions and serve.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Tray Baked Pork Chops with Herbey Potatoes, Parsnips and Pears\n4 medium to large parsnips\n1 1/2 pounds potatoes, scrubbed and sliced\n4 pears, firm\nExtra virgin olive oil\nHandful fresh thyme\n8 to 10 cloves garlic, skins left on\nSalt and freshly ground black pepper\n1 lemon, zested\n4 pork chops\nInstructions:\nPreheat the oven to 425 degrees F. Place a large tray in the oven to heat while you prepare your vegetables. Wash and slice the parsnips into quarters lengthwise then slice the scrubbed potatoes into 1/2-inch thick pieces and wash and slice into quarters lengthwise and add to the roasting tray. Dry them with kitchen paper, then place the parsnips, pears, and potatoes in a bowl and coat lightly with olive oil. Add some chopped or pounded thyme, all the garlic cloves, salt and pepper. Then place in the hot tray to cook in the oven for 5 minutes.\nWhile the vegetables are in the oven, rub some thyme, lemon zest and seasoning onto the chops. Then place them in the tray with the parsnips and potatoes and add the pears. Cook for around 30 minutes until the meat is tender and the vegetables are golden.\n", + "cuisine_type": "American" + }, + { + "recipe": "Egg Creams\n2 1/2 ounces whole milk\n8 ounces seltzer\n1-ounce chocolate syrup (recommended: Fox's U-Bet)\nInstructions:\nThe milk needs to be very cold so place it in the freezer to chill about 15 minutes before using.\nDrizzle the chocolate syrup into a glass. Pour the milk into the glass and fill with seltzer. A siphon bottle for dispensing seltzer works best. If a siphon bottle is not available, add seltzer to milk while stirring with a long narrow spoon rapidly, slowing as the glass fills. This action to the seltzer will create the foam \\head\\ you need for a great egg cream.\nChefs Note: The glass is a KEY part to the \\ideal\\ Egg Cream. Utilize a SODA glass (like a Coca-Cola glass) that is narrow on the bottom and flares out on the top.\n", + "cuisine_type": "American" + }, + { + "recipe": "Jan Birnbaum's New Orleans-Style Babyback Beer Ribs\n4 tablespoons kosher salt\n2 tablespoons paprika\n2 tablespoons chili powder\n1 tablespoon toasted and ground cumin\n1 tablespoon toasted and ground coriander\n1/2 teaspoon ground cinnamon\n1 teaspoon grated lime zest\n1 tablespoon crumbled achiote\n3 racks baby back pork ribs (about 5 pounds)\n1 quart chicken stock\n64 ounces beer\n3 bay leaves\n1/4 cup extra-virgin olive oil\n4 poblano chiles, seeded and chopped\n3 medium onions, roughly cut\n2 tablespoons minced garlic\n3 carrots, roughly chopped\n2 sliced and seeded jalapeno chile peppers\nTwo 20-ounce cans Roma tomatoes\n3/4 cups molasses\n1 cup honey\nOne 2-ounce can chipotle chiles in adobo sauce\n1 orange, peeled with pith removed\nSalt and freshly ground black pepper\n3/4 cup red wine vinegar\n3/4 cup lime juice\nInstructions:\nSpice Rub Mix: Mix together all ingredients.\nRibs: Preheat gas grill on low for 1/2 hour. If using charcoal, let the coals burn to embers, also about 1/2 hour after lighting.\nCut the rib racks in half horizontally along the bone. Season the ribs with a 1/2 of the spice rub mix. In a large roasting pan, add chicken stock, beer, and the bay leaves. Lower the ribs into the liquid. Bring up to a simmer and poach the ribs for 15 minutes.\nTake the ribs out of the liquid and season them with the other 1/2 of the spice rub on both sides. While re-spicing the ribs, bring the liquid up to a boil over low heat to reduce.\nTake the ribs outside to the grill. The coals should be at the ember stage. Gas grills stay on low. Place ribs on the grill and cover to smoke for 2 hours. While ribs are cooking, the sauce can be finished.\nAdd the olive oil to a large, preheated saute pan. Add the poblanos and onions, and saute for 5 or 6 minutes, until caramelized. Add the garlic, carrots, and jalapenos and saute another 3 minutes. Add the Roma tomatoes and let it simmer 20 minutes. Add the molasses, honey, and chipotle with adobo sauce. Add the orange, then salt and pepper. When the initial braising liquid has reduced by half, add this to the sauce mixture. Let everything simmer for 20 minutes, or pop in a preheated 350 degrees F oven for 20 minutes.\nBlend sauce mixture in a blender or food processor until smooth. Stir in red wine vinegar and lime juice.\nBring sauce to grill and brush on ribs for the last half hour of grilling.\n", + "cuisine_type": "American, Southern" + }, + { + "recipe": "Warm Filet Mignon with Sesame Mayonnaise\n2 star anise or 1/4 teaspoon five spice powder\n1/4 cup soy sauce\n1 clove garlic, minced\n2 tablespoons brown sugar\n2 tablespoons rice vinegar\n2 pounds, (net weight) filet mignon trimmed of all fat and tied\n1 tablespoon prepared Dijon mustard\n3/4 cup mayonnaise\n2 to 3 tablespoons toasted sesame oil\n1 bunch watercress, stems removed\n1/4 cup snipped fresh chives\nSalt, pepper and crushed red pepper\nInstructions:\nPlace star anise, soy sauce, garlic, sugar and rice vinegar in a small skillet. Bring to a boil, reduce heat and simmer for a minute or until only 1/4 cup remains. Strain out star anise and reserve. If you are using five spice powder instead of star anise, add it to the liquid now. Let it cool while you boil the beef. Bring 3 quarts water to a boil. Add beef and boil for 15 to 18 minutes. (depending if you like it very rare or just rare.) Remove the beef from water and let stand at room temperature for 15 minutes while you finish mayonnaise. Mix cooled reduced star anise liquid with mustard and mayonnaise. Add sesame oil to taste, 1/2 teaspoon salt and crushed red pepper. Thin mayonnaise with just a teaspoonful of water to make it spreadable.\nWhen the beef is cool, slice it vertically, with the grain, into 1/2-inch wide slices. Then slice the long slices, across the grain into 3-inch long by 1/2-inch wide strips. Spread some mayonnaise on a dinner plate. Center a clump of watercress in the center of your plate. Surround watercress with a wreath of beef slices and sprinkle meat with coarse salt, freshly ground black pepper and chives. Drizzle more mayonnaise on beef edges if you wish (or for a more professional look, transfer mayonnaise to squirt bottle to drizzle over beef edges)\n", + "cuisine_type": "American, Asian" + }, + { + "recipe": "Roast Coriander Breast of Duck with Roast Parsnip and Sweet Potato Sauce\n5 large sweet potatoes\n1 tablespoon fresh ginger, chopped\n1/2 teaspoon chopped Thai chili\n2 tablespoons toasted coriander seeds, crushed\n4 skinless, boneless duck breast, approximately 5 to 7 ounces each\n2 medium skin-on parsnips poached for 15 minutes\n1 tablespoon grapeseed oil\nSalt and pepper to taste\n4 sprigs baby pea shoots\nInstructions:\nCut each potato into 6 long wedges. Save 4 wedges. Juice the remaining wedges in an electric vegetable juicer, and pour the juice through a fine mesh strainer. This will yield approximately 4 cups. Allow the juice to stand for 2 hours. A layer of white starch will form at the bottom of the juice. Pour the juice off the starch into a medium saucepot. Place over a medium flame and reduce to one cup or until the sauce naturally thickens. Remove from the fire and stir in the ginger and Thai chili pepper. Stir until the sauce tastes spicy enough and strain immediately. Split each poached parsnip in half lengthwise and rub with a small amount of grapeseed oil. Rub the 4 reserved sweet potato wedges with grapeseed oil. Season the parsnip and potato with salt and pepper. Bake on a cookie sheet in a pre-heated 400 degree oven until browned and cooked through (approximately 15 minutes). Heat a large saute pan over a medium heat. Season each duck breast with salt and pepper. Press one side of the duck breast into the coriander seeds. Wipe the saute pan with a towel that has been dipped into grapeseed oil. Add the duck breasts, seed side down. Saute until the coriander browns. Turn the duck breast over and transfer the pan to a 375 degree oven for 3 to 5 minutes. Remove the breasts and allow them to rest 2 to 4 minutes. Set a piece of parsnip and wedge of sweet potato on each plate. Slice each duck breast into 1/4-inch slices and arrange against the vegetables. Spoon sauce onto each plate and garnish with pea shoots.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Holiday Cheese Ball Wreath\n1 pound cream cheese, at room temperature\n2 cups shredded firm cheese, such as Cheddar, pepper Jack or Colby\n2 teaspoons Worcestershire sauce\nKosher salt and freshly ground black pepper\n1/2 cup pickled piquante peppers, such as Peppadews, finely chopped\n1/2 cup fresh parsley leaves, finely chopped\n1/4 cup finely chopped fresh chives\nCrackers, sliced bread or crudites, for serving\nInstructions:\nLine the inside of a 6-cup Bundt pan with plastic wrap. Process the cream cheese, shredded cheese, Worcestershire sauce, 1/2 teaspoon salt and few grinds of pepper in a food processor until smooth. Empty the mixture into a medium bowl, and fold in all but 2 tablespoons of the chopped peppers.\nSpoon the cheese mixture into the prepared Bundt pan; pack it in, spread into an even layer and cover (or simply form the cheese mixture into a ball and wrap tightly with plastic wrap). Refrigerate until chilled, at least 1 hour up to 2 days.\nUncover and invert the cheese mold (or unwrap and transfer the ball) onto a serving platter. Sprinkle with the chives and parsley to completely coat the wreath, and garnish with the reserved 2 tablespoons peppers. Serve with crackers, sliced bread or crudites.\n", + "cuisine_type": "American" + }, + { + "recipe": "Spanish Chicken and Pasta\n8 ounces angel hair pasta, broken into 2-inch pieces, or fideos\n1 15-ounce can fire-roasted diced tomatoes\n2 1/4 cups low-sodium chicken broth\nKosher salt and freshly ground pepper\n1 1/2 pounds skinless, boneless chicken breasts\n3 tablespoons extra-virgin olive oil\n1/2 onion, chopped\n1 poblano chile pepper, chopped\n2 cloves garlic, minced\n1/4 teaspoon ground cumin\n2 tablespoons chopped fresh parsley\n2 tablespoons crumbled queso fresco cheese\nInstructions:\nHeat a large skillet over high heat. Add the pasta and cook, stirring, until toasted, 5 to 6 minutes. Remove from the heat, then add the tomatoes, chicken broth, 1 teaspoon salt and a few grinds of pepper; set aside.\nSeason the chicken generously with salt and pepper. Heat 2 tablespoons olive oil in another large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 5 minutes; remove to a plate. Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Add the onion, poblano, garlic and cumin; cook, scraping up any browned bits, until the vegetables are tender, 6 to 8 minutes. Season with salt and pepper.\nAdd the pasta mixture to the skillet with the vegetables and bring to a boil. Nestle the chicken in the pasta; cover, reduce the heat to low and cook until the chicken is cooked through, about 12 minutes. Remove the chicken to a cutting board to rest, then continue to simmer the mixture until most of the liquid is absorbed, about 3 minutes.\nSlice the chicken. Divide the pasta among plates and top with the chicken, parsley and queso fresco.\n", + "cuisine_type": "Spanish" + }, + { + "recipe": "Kugel with Apricot Nectar\n4 tablespoons margarine or unsalted butter, plus more for the baking dish\nKosher salt\n1 pound wide egg noodles\n1 8-ounce package cream cheese, at room temperature\n2 cups apricot nectar\n1/2 cup sugar\n6 large eggs\n2 cups milk\n3 cups cornflakes, crushed\n6 tablespoons margarine or unsalted butter, melted\n1/4 cup sugar\nInstructions:\nPreheat the oven to 350 degrees F. Make the kugel: Brush a 4-quart shallow baking dish with margarine. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain well, then transfer to the prepared baking dish. Add the margarine and stir to melt and coat the noodles.\nBeat the cream cheese and 2 tablespoons apricot nectar in a large bowl with a mixer on medium speed until smooth. Add the sugar, then the eggs, one at a time, beating well after each addition. Add the milk and the remaining apricot nectar; beat until smooth and creamy. Pour the mixture over the noodles; stir to coat.\nMake the topping: Combine the cornflakes, melted margarine and sugar in a medium bowl. Sprinkle on top of the noodle mixture and bake until just set in the center, about 1 hour. (If the topping is golden but the kugel is not yet set, turn off the oven and keep the kugel inside up to 20 more minutes.) Let cool 20 to 30 minutes before serving.\n", + "cuisine_type": "American" + }, + { + "recipe": "Snickerdoodle Cookie Dough\n1 cup all-purpose flour\n1/2 teaspoon ground cinnamon\n1/4 teaspoon baking soda\n1/4 teaspoon fine salt\n1/3 cup packed light brown sugar\n1/3 cup granulated sugar\n6 tablespoons unsalted butter, at room temperature\n2 tablespoons plain yogurt\nInstructions:\nMicrowave the flour in a microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 F. Sift into a medium bowl, then whisk in the cinnamon, baking soda and salt (see Cook's Note).\nBeat the brown sugar, granulated sugar, butter and yogurt with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. Turn off the beaters and use your hands to help combine if needed. Refrigerate in an airtight container for up to 5 days.\n", + "cuisine_type": "American" + }, + { + "recipe": "Riesling Sangria with Mango and Nectarine\n1 bottle cold sweet Riesling\n2 cups mango nectar \n1/2 cup peach eau de vie \n1 lime, halved and thinly sliced \n1 ripe nectarine, halved pitted and thinly sliced \n1 orange, halved and thinly sliced \n1 bottle or can club soda \nInstructions:\nStir together the Riesling, mango nectar, eau de vie, limes, nectarines and oranges in a pitcher. Cover and refrigerate for at least 2 hours and up to 24 hours.\nServe over ice in white wine glasses and top with a splash of club soda.\n", + "cuisine_type": "European, Asian" + }, + { + "recipe": "Crystal Ball Cocktail\n2 ice balls\n2 cups white cranberry juice\n4 shots green apple vodka (recommended: Smirnoff)\n1 shot cinnamon schnapps\n2 silicone ice ball molds (available at www.muji.com)\nInstructions:\nMake 2 ice balls using the ice mold according manufacturer's instructions. Alternatively, use ice cubes.\nCombine the cranberry juice, vodka, and schnapps together in a pitcher. Put the ice balls into 2 martini glasses and evenly divide the cocktail between the 2 glasses.\n", + "cuisine_type": "American" + }, + { + "recipe": "Lavender Honey-Glazed Roast Duck\n1 female Muscovy duck, about 3 1/2 pounds, giblets, excess fat, and 2 wing joints removed, skin pricked, patted dry\nSalt and freshly ground pepper to taste\n1/2 cup nicoise (oil-cured black) olives\n2 tablespoons dried lavender\n2 tablespoons olive oil\n4 tablespoons lavender honey\nInstructions:\nPreheat oven to 350 degrees. Season duck inside and out with salt and pepper. Put olives and lavender inside duck and truss or close with a skewer. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot. Add duck and saute on all sides until skin is golden brown. Transfer to a rack in a roasting pan. Mix 2 tablespoons of the honey with the remaining 1 tablespoon olive oil. Brush over duck and roast until juices run clear when duck is pricked deep in thigh about 45 minutes. About halfway through the roasting time, combine 1 tablespoon of pan drippings with the remaining 2 tablespoons of honey, and brush over duck. When duck is cooked, remove it from oven and let rest to 15 minutes in a warm place before carving and serving.;\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Chunky Cheese Potato Soup and Wilted Spinach Salad\n1/2 pound bacon\n1/2 white onion, diced\n4 russet potatoes, chopped\n4 cups heavy cream\nSalt and pepper\n2 cups grated cheddar cheese\n1 teaspoon all-purpose flour\n3 large rolls, split\nWilted Spinach Salad, recipe follows\n5 slices bacon\n3 tablespoons red wine vinegar\n1 tablespoon sugar\n1 bunch fresh spinach, washed, stems removed\n1 tomato, chopped\nInstructions:\nIn a large pot, cook the bacon until it is browned and crispy. Remove the bacon strips and crumble, leaving the drippings in the pot.\nCook the onion and potatoes in the bacon drippings until they are tender, approximately 15 minutes. Stir in the cream, salt, and pepper. Dredge the cheese in flour and slowly add the cheese to the pot until it is melted. Add the crumbled bacon to the pot and stir everything together until it reaches your desired consistency.\nServe in a hollowed out bread roll.\nIn a medium sized pan, cook the bacon until it is browned and crispy. Remove the bacon strips from the pan, leaving only the drippings. Slowly add the vinegar to the pan, whisking constantly. Whisk in the sugar. Put the spinach into the pan and toss the leaves with the dressing until they wilt slightly. Remove the salad from the pan and garnish with chopped tomatoes and crumbled bacon.\n", + "cuisine_type": "American" + }, + { + "recipe": "Strawberries and Spiced Honey\n1 cup wildflower honey (whatever is native to your region)\n1 teaspoon chipotle chile powder (cayenne can be substituted)\n1 teaspoon fresh lemon juice\nCrushed ice\n6 cups washed, ripe whole strawberries\nInstructions:\nCombine the honey with the chipotle chile powder and the lemon juice. Allow to sit at room temperature for 30 minutes. Spoon the honey into small ramekins and place each ramekin in the center of a large shallow wide-rimmed soup bowl. Arrange crushed ice around the ramekins. Place the strawberries on the ice and serve.\n", + "cuisine_type": "American" + }, + { + "recipe": "Potato and Sauerkraut Soup with Kielbasa\n3 tablespoons unsalted butter \n14 ounces kielbasa, diced\n1 onion, diced\n2 stalks celery, diced, plus 1/4 cup celery leaves, roughly chopped\n1 1/4 pounds russet potatoes, peeled and diced\n1 1/2 teaspoons caraway seeds\n1 14.5-ounce can sauerkraut, drained and rinsed \nKosher salt and freshly ground pepper\n1/2 cup heavy cream\n2 tablespoons spicy brown mustard\n1/4 cup fresh dill, roughly chopped\nInstructions:\nMelt the butter in a large wide pot or Dutch oven over medium heat. Add the kielbasa and cook, stirring occasionally, until golden and crisp, 3 to 5 minutes. Remove with a slotted spoon to a plate, leaving the drippings in the pot.\nAdd the onion, diced celery and potatoes to the pot and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are softened, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to 2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil. Uncover, reduce the heat to a rapid simmer and cook until the potatoes are tender, 15 to 20 minutes.\nStir together the heavy cream and mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium low and whisk the heavy cream mixture into the soup. Return the kielbasa to the pot. Increase the heat to medium and simmer until thickened slightly, 3 to 5 minutes. Season with salt and pepper.\nDivide the soup among bowls. Top with the chopped celery leaves and dill.\n", + "cuisine_type": "American, German" + }, + { + "recipe": "Neely's Steak Fajitas\n1/2 cup olive oil\n4 tablespoons tequila\n4 tablespoons fresh lime juice\n1 tablespoon lime zest\n4 large garlic cloves, smashed\n1 jalapeno, chopped\n2 tablespoons honey\n1 teaspoon ground cumin\nSalt and freshly ground black pepper\n1 (1 1/2 pound) skirt steak, cut in 1/2\n2 tablespoons olive oil\n1 poblano pepper, sliced\n1 red bell pepper, sliced\n1 large onion, sliced\n18 flour tortillas\nFresh sprigs cleaned cilantro, for garnish\nLime wedges, for garnish\nSour cream, for garnish\nSalsa verde, optional garnish\nInstructions:\nMix all the marinade ingredients together in a large resealable plastic bag. Add the steaks and refrigerate for 1 to 4 hours.\nHeat a cast iron griddle over medium-high heat. Remove the steaks from the marinade and wipe off the excess. Cook the steaks for 3 minutes per side for medium-rare. Remove from griddle to a cutting board and tent with foil. Let rest while you cook the peppers.\nHeat a large cast iron skillet over medium-high heat and add the olive oil. Add the poblano, red bell pepper, and onion and saute until tender and softened. Season with salt and pepper, to taste. Remove to a bowl.\nWipe out the cast iron skillet. Toast the tortillas, until warm and slightly puffy. Remove and wrap in a clean kitchen towel to stay warm.\nCut the steak across the grain into thin 1/2-inch strips. Arrange on a large platter with the vegetables, cilantro, lime wedges, sour cream and a small bowl of salsa verde, if desired.\n", + "cuisine_type": "American, Tex-Mex" + }, + { + "recipe": "Double Chocolate Peppermint Cookies\n12 chocolate covered mint candies, such as miniature York Peppermint Patties\nOne 17.5-ounce double chocolate cookie baking mix \nInstructions:\nUnwrap the chocolate mints, place on a plate and freeze for 1 hour.\nPreheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.\nPrepare the cookie mix according to package instructions and chill in the fridge, about 10 minutes. Slightly dampen hands with cool water and wrap each chocolate mint in a heaping tablespoon of cookie dough, topping with enough dough to cover completely. Shape into a disc. Place 6 cookies on each baking sheet spaced about 2 1/2 inches apart, and chill in the freezer for 15 minutes.\nBake the cookies until the edges are crispy and centers look soft, about 20 minutes. Allow the cookies to cool on the baking sheet for 2 minutes before moving to a plate, then serve immediately.\n", + "cuisine_type": "American" + }, + { + "recipe": "Spinach and Goat Cheese Crostini\n4 tablespoons extra-virgin olive oil\nEighteen 1/2-inch-thick slices baguette\nKosher salt and freshly ground black pepper\n2 cloves garlic, 1 whole and 1 finely chopped\n2 tablespoons pine nuts\nPinch crushed red pepper flakes, plus more for garnish (optional)\n8 ounces spinach, hard stems removed\n1/2 teaspoon freshly grated lemon zest\n3 ounces fresh goat cheese, crumbled\nInstructions:\nPreheat the oven to 400 degrees F.\nUse 2 tablespoons of the oil to brush both sides of the bread slices. Arrange on a baking sheet and sprinkle lightly with salt and pepper. Bake until golden, flipping halfway through, about 7 minutes. While the toasts are hot, rub both sides with the whole garlic clove and return the bread to the baking sheet.\nToast the pine nuts in a large skillet over medium heat, swirling, until lightly golden, about 3 minutes. Transfer to a medium bowl. Add the remaining 2 tablespoons olive, minced garlic and red pepper flakes to the skillet and cook, over medium heat and stirring frequently, until the garlic is soft, about 1 minute. Add the spinach, in batches, sprinkling with salt after each new addition, until wilted and tender. Transfer to the bowl with the pine nuts, add the lemon zest and toss well. Drain the mixture in a colander and then roughly chop it.\nDivide the spinach mixture among the toasts and top each with some crumbled goat cheese. Bake just until cheese starts to melt, 3 to 5 minutes. Sprinkle with more red pepper flakes if using and serve warm. \n", + "cuisine_type": "Italian, French" + }, + { + "recipe": "Tom Yum Seafood Soup\n1 chunk galangal\n1 stalk lemongrass \n1 tomato, plus more for garnish \nHandful fresh cilantro leaves, plus more for garnish \n4 scallops\n4 shrimp, peeled \n3 pieces squid \n2 fillets red snapper\n2 mussels \n10 kaffir lime leaves \n10 straw mushrooms \n6 to 10 red or green Thai chiles \n3 tablespoons fish sauce \n2 tablespoons lime juice \n1 tablespoon prik pao (Thai chili paste with soybean oil)\n1 teaspoon sugar \nInstructions:\nBring about 2 liters of water to a boil in a medium saucepan.\nPour another 2 liters of water into a separate pot and bring to a boil (for flash steaming the seafood).\nWhile waiting for the water to boil, chop up the galangal, lemongrass, tomato, cilantro, scallops, shrimp, squid, snapper and mussels.\nOnce the water in the first pot comes to boil, add the lime leaves, mushrooms, chiles, galangal and lemongrass and stir. Immediately after, add the fish sauce, lime juice, prik pao and sugar. Let the broth simmer.\nFlash-steam the seafood in the other pot for approximately 1 minute. Add the seafood to the main pot, stir and boil for about 5 minutes.\nLadle the soup into bowls and top with some tomato and cilantro.\n", + "cuisine_type": "Thai" + }, + { + "recipe": "Stewed Okra and Tomatoes\n2 cups okra, cut into 1/2-inch pieces\n2 large tomatoes, peeled and diced\n1 medium onion, diced\n4 tablespoons water\n2 tablespoons sugar\nInstructions:\nPlace all ingredients in a medium pot, cover, and bring to a boil. Lower heat and simmer, covered, for about 1 hour.\n", + "cuisine_type": "American" + }, + { + "recipe": "Sea Bass in Artichoke Stew, and Tequila served with Ricotta Tortita\n1 cup miso paste\n1 cup water\n2 ounces honey\n1 tablespoon lime juice\nFour 8-ounce sea bass fillets\n3 ounces mashed potatoes\n8 ounces ricotta\n2 ounces butter, softened\n3 egg yolks\n1/2 teaspoon nutmeg\nSalt and pepper\n2 1/2 ounces flour\n3 ounces clarified butter\n4 tablespoons olive oil\n16 fresh artichoke hearts, sliced lengthwise\n4 carrots, sliced lengthwise\n10 shallots, peeled and julienned\n2 bay leaves\n1 sprig thyme\n1 Hoja Santa pepperleaf, chiffonaded (substitute 1 teaspoon fennel fronds or seeds and 5 black peppercorns, ground and mashed), plus 1 Hoja Santa pepperleaf, chiffonaded (substitute the leaves from 1 sprig tarragon), for garnish\n1/2 ounce white wine\n2 ounces water\n1 ounce heavy cream\n1 ounce butter\n1/2 ounce tequila\nSalt and pepper\n4 dried corn leaves\n4 fried tomato skins\n4 miniature corn\nInstructions:\nMix the miso paste with the water and add the honey and lime juice. Marinate the fish in the mixture for 12 hours, in the refrigerator.\nAbout an hour before cooking the fish, make the tortitas. In a large mixing bowl, and combine the potato, ricotta, softened butter, egg yolks, nutmeg, salt, and pepper. Slowly add the flour, 1 spoonful at a time, while mixing all of the ingredients until a dough is formed. Roll the dough out flat, and cut out circles using a 4-inch round cookie cutter. When you are ready to saute, heat a skillet and saute the circles some clarified butter until golden brown.\nPreheat the oven to 350 degrees F.\nIn a large pan heat the olive oil and saute the artichoke, carrots, shallots, bay leaves, thyme, and the pepperleaf. When tender, flambe with the tequila. Then add the white wine and cover with water. Simmer slowly until vegetables are almost cooked, about 15 minutes.\nAdd the fish into the pot on top of the artichokes, cover, and cook for 10 minutes in the oven. Once the fish has been cooked, drain the juice from the pan, into a small saucepan, and reduce by half. Keep the fish and vegetables warm. Add the cream to the reduced sauce, and reduce again until the mixture thickly coats the back of a spoon. Add the butter at the end.\nTo serve, place 1/4 of the pepperleaf chiffonade on the bottom of a plate. Add the artichoke stew in the center of a platter, add the fish on top, place a tortita on the side, and add the sauce around the plate. Garnish with the corn leaves, fried tomato skins, and miniature corn.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Creamy Mashed Potatoes\n2 pounds Yukon gold potatoes\n1/2 cup heavy cream\n4 ounces unsalted butter, cut into pieces\n1 teaspoon kosher salt\n1/4 teaspoon freshly ground black pepper\nInstructions:\nPeel the potatoes and cut into uniform 1/2-inch pieces. Place into a 4-quart saucepan and cover with cold water by at least 1-inch. Cover, set over high heat and bring to a boil. Once boiling, remove the lid, decrease the heat to maintain a simmer and cook until the potatoes can easily be crushed with a pair of tongs, approximately 15 to 20 minutes. Drain in a colander.\nPut the cream, butter, salt and pepper into the now empty 4-quart saucepan and place back over the heat until the butter has melted. Remove from the heat and set a food mill fitted with the smallest die, on top of the pot. Add 1 cup of potatoes at a time to the mill. Once all of the potatoes have passed through the mill, stir to combine. Taste and adjust the seasoning, if necessary. Serve immediately.\n", + "cuisine_type": "American" + }, + { + "recipe": "Malasadas\n2 teaspoon dry active yeast\n1/4 cup warm water\n1 tablespoon sugar plus 1/3 cup sugar\n2/3 cup milk\n1 teaspoon vanilla extract\n4 eggs, well beaten\n1/2 cup unsalted butter, melted\n4 cups all-purpose flour\n1/2 teaspoon salt\n2 teaspoons freshly grated nutmeg\nVegetable oil, for frying\nCinnamon-sugar for coating (about 1/4 cup sugar mixed with cinnamon to taste)\nInstructions:\nIn a medium bowl, combine the yeast with 1/4 cup lukewarm water and 1 tablespoon of sugar. Mix until the yeast dissolves then set aside for 5 minutes. Stir in the milk, vanilla, eggs, and butter and reserve.\nIn a large bowl, mix the flour with 11/3 cup sugar, salt, and nutmeg. Make a well in the center of the dry ingredients. Pour the yeast and milk mixture into the well. Mix the wet ingredients into the dry, forming a soft, smooth dough. Cover the dough with a clean towel and set aside to rise in a warm place until dough doubles in size, about 1 hour.\nPunch the dough down, then with oiled fingers, pinch off pieces about the size golf balls. Place the dough balls on greased baking sheets. Cover the malasadas with a clean towel and set aside to rise in a warm place for about 15 minutes.\nIn a heavy, high-sided pot, heat a bout 2 inches of oil over medium-high until the oil reaches 325 degrees F. Working in small batches, fry the malasadas until they are uniformly golden brown, 7 to 10 minutes per batch. Drain the malasadas on a plate lined with paper towels just until they are cool enough to handle then roll them in cinnamon sugar and serve.\n", + "cuisine_type": "Portuguese" + }, + { + "recipe": "Roll and Cut Cookies\n2 cups salted butter\n2 cups granulated sugar\n2 large eggs\n4 tablespoons whipping cream (or whole milk)\n4 teaspoons pure vanilla extract\n2 teaspoons almond extract\n6 cups unsifted all-purpose flour\n1 tablespoon baking powder\nInstructions:\nCombine butter and sugar. Do not take this mixture to a \\light cream.\\ Think \\incorporate\\ ? not \\cream.\\ Just make sure the mixture is smooth ? no butter lumps.\nIn a small bowl mix egg, milk/cream, and extracts. Add this mixture all at once to the butter and sugar. Mix just until the egg is broken. The mixture will \\curdle\\ but that's not a problem.\nIn another small bowl, mix the flour and baking powder. Add these dry ingredients to the liquid ingredients in the mixing bowl. Process to form dough.\nPreheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. It's just that simple! The beauty of this dough is that it does not need to chill before using it. Simply flour a work surface. Knead the dough a few times to smooth it out and with a rolling pin, roll dough. Cut into desired shapes. The dough scraps can be used several times. Bake for 8 to 10 minutes, or until golden brown. Cool on a wire rack.\n", + "cuisine_type": "American" + }, + { + "recipe": "Turkey Roulade\n1 stick (8 tablespoons) salted butter, softened\n2 stalks celery, diced \n1 small head fennel, diced \n1 medium onion, diced \n8 ounces sweet pork sausage \n3 tablespoons chopped fresh parsley \n2 teaspoons chopped fresh rosemary \nKosher salt and freshly ground black pepper \nBrandy, for deglazing\n2 1/2 cups seasoned dry stuffing mix \n1 cup low-sodium chicken stock \n1 large egg \n1 boneless skin-on whole turkey breast (approximately 5 pounds), butterflied and flattened \n1/4 cup all-purpose flour\n1 1/2 cups low-sodium chicken stock\n1/2 cup brandy \nKosher salt and freshly ground black pepper\nInstructions:\nFor the roulade: Preheat the oven to 425 degrees F. Position a rack in a roasting pan.\nMelt 4 tablespoons of the butter in a large skillet over medium heat. Add the celery, fennel and onions and cook, stirring often, until softened, about 5 minutes. Add the sausage and cook until browned through, 7 to 10 minutes. Stir in the parsley and rosemary and cook for about 1 minute. Season with salt and pepper. Deglaze the skillet with a splash of brandy, scraping up any brown bits from the bottom.\nCombine the sausage/veggie mix, stuffing mix, chicken stock and egg in a large bowl and stir together. Lay the turkey breast flat and season with salt and pepper. Spread the stuffing mixture in an even layer, then tightly roll the turkey breast. Tie the roll with kitchen twine--approximately 4 to 6 ties evenly spaced\nRub the remaining 4 tablespoons softened butter all over the surface, sprinkle with salt and pepper and put on the rack in the roasting pan. Roast for 30 minutes, then decrease the oven temperature to 350 degrees F and continue roasting until the skin is golden brown and crispy and a meat thermometer inserted into the center of the roulade reaches 155 degrees F, another 1 hour to 1 hour 15 minutes. Remove to a cutting board, cover with foil and let rest while you make the gravy.\nFor the gravy: Set the roasting pan over a burner over medium heat. Whisk the flour into the drippings to form a paste and cook, stirring constantly, until the roux is golden brown, about 3 minutes. Add the chicken stock, turn off the heat and add the brandy to the pan. Turn the heat back on and cook, whisking constantly, until the gravy thickens, 5 to 7 minutes. Season with salt and pepper.\nSlice and serve with the gravy!\n", + "cuisine_type": "American" + }, + { + "recipe": "Maduros\nI red onion, thinly sliced into rings\n1/2 cup fresh lime juice\nOlive oil\n2 large ripe plantains, sliced on a bias\nInstructions:\nMarinate the onion in the lime juice and set aside.\nIn a frying pan heat up olive oil to a very high temperature, then fry the plantains until they become golden colored on both sides, making sure to turn them several times.\nArrange the fried plantains on a serving platter and top off with marinated onion.\n", + "cuisine_type": "Caribbean" + }, + { + "recipe": "Sunny's Nunya Business Chinese Chicken Salad\n2 take-out packets (1 tablespoon plus 1 teaspoon) duck sauce\n2 take-out packets (1 tablespoon plus 1 teaspoon) mayonnaise \n1 take-out packet (2 teaspoons) soy sauce \n1 take-out packet (a pinch) red chile flakes, or to taste (get these from the pizza place!) \n1 spritz lemon juice (a great way to use wedges from tea) \n1 cup chopped (not shredded) cooked chicken breast (about 6 ounces)\n1/2 cup loosely packed pre-washed slaw mix (savoy and red cabbage, carrots, etc.) \n1/2 cup loosely packed pre-washed spring lettuce mix \n1 tiny box (1 heaping tablespoon) golden raisins \nInstructions:\nFor the dressing: In a medium container with a sealable lid, add the duck sauce, mayonnaise and soy sauce. Stir (coffee stirrer!) and season with red chile flakes and a spritz of lemon juice.\nFor the salad: Add the chicken, slaw mix, lettuce and raisins. Seal the container and shake vigorously for a few seconds until everything is coated. Eat!\n", + "cuisine_type": "Chinese" + }, + { + "recipe": "Office Doughnut Bread Pudding\n1 quart heavy cream\n2 cups milk \n1 cup sugar \n1 tablespoon vanilla extract \nPinch salt \n4 whole eggs plus 7 yolks \n8 stale doughnuts, flavor of your choosing\nButter, for greasing the ramekins \nFrozen Berry Goo, recipe follows\nOne 10-ounce bag frozen mixed berries, thawed\n1/2 cup cranberry juice \n1/4 cup sugar \n2 tablespoons cornstarch \n2 teaspoons almond extract \n1 teaspoon ground cinnamon \nPinch salt \nInstructions:\nPreheat the oven to 350 degrees F.\nCombine the heavy cream, milk, sugar, vanilla, salt, eggs and egg yolks in a large bowl. Whisk to combine.\nCut doughnuts into quarters, then soak in the mixture for 15 minutes.\nGrease six 6-inch ramekins with butter. Divide the filling among the ramekins, then place the ramekins in a 9-by-13-inch pan with warm water coming halfway up the sides of the ramekins. Cover with foil, then bake for 1 hour. Remove foil and bake uncovered for 15 more minutes. Serve with Frozen Berry Goo.\nCombine berries, juice, sugar, cornstarch, almond extract, cinnamon and salt in a saucepan over medium heat and cook until the berries break down and it becomes a drizzleable sauce, about 10 minutes.\n", + "cuisine_type": "American" + }, + { + "recipe": "Risky Whiskey\n3 parts whisky\n1/4 part maple syrup\nSplash sweet vermouth\nSplash lime juice\nDash bitters\nIce cubes\nInstructions:\nCombine all ingredients in a pitcher filled with ice. Stir and strain into ice filled glasses.\n", + "cuisine_type": "American" + }, + { + "recipe": "Tako Poke\n2 tablespoons sesame oil (1 tablespoon to brush on octopus and 1 tablespoon to mix in)\n3 to 4 pound octopus, debeaked\nSalt and freshly ground black pepper\n1 tablespoon soy sauce\n1 English cucumber, peeled and thinly sliced\n5 scallions, white and tender green parts only, sliced on the bias\n1 red chile, stem and seeds removed and thinly sliced\n1 tablespoon nori (from about 3 seaweed sheets used to wrap sushi, such as from a package of 10 yakinori), pulverized\nSalt, if needed\nInstructions:\nBrush 1 tablespoon of the oil on the octopus (reserving the rest), season with salt and pepper, and add to a pot with enough water to cover. Simmer until the octopus is cooked through, about 20 minutes.\nIn a medium bowl combine the remaining sesame oil with soy sauce, cucumber, scallions, chile, nori and salt.\nRemove octopus to a utility plate to drain and set aside until cool enough to handle. Remove the octopus head and legs, split in half, then slice and dice small.\nFold octopus into cucumber/scallion mixture.\nServe at room temperature as a salad.\n", + "cuisine_type": "Japanese" + }, + { + "recipe": "Bourbon Bananas Foster\n2 under-ripe bananas, quartered\n2 tablespoons unsalted butter\n1/4 cup dark brown sugar\n1 tablespoon banana liqueur\n1/2 teaspoon freshly grated nutmeg\n1/4 cup bourbon\nInstructions:\nPut the bananas in a 10-inch heavy skillet with the butter, brown sugar, liqueur and nutmeg and set over high heat. Once the sugar starts to dissolve, begin spooning the sauce over the bananas, flipping them after 1 minute. Remove from the heat when the sauce begins to thicken and bubble. Carefully pour the bourbon into the pan and ignite with a long match or stick lighter. Continue to cook until the flames die out and the sauce coats the back of a spoon. Serve immediately with ice cream, waffles or crepes.\n", + "cuisine_type": "American" + }, + { + "recipe": "Fieri Farfalle Salad\n3 cups sunchokes (about 1 1/2 pounds total)\n2 tablespoons olive oil\n1/2 teaspoon kosher salt\n1/2 teaspoon fresh cracked black pepper\n1/2 box mini farfalle pasta, cooked al dente to equal 4 cups cooked (8 ounces dry)\nRoasted Red Bell Pepper Pesto, recipe follows\n3/4 cup 1/2-inch diced mozzarella\n3/4 cup grape tomatoes, quartered\n1/4 cup kalamata olives, diced 1/4-inch\n1/4 cup green onions, white and light green parts, diced\n1/3 cup arugula leaves, loose pack, stems removed\n2 tablespoons grated Parmesan\n1 tablespoon kalamata olives, rough chop (about 5)\n1 tablespoon balsamic vinegar\n1/2 teaspoon fresh cracked black pepper\n1/2 teaspoon salt\n2 cloves garlic, rough chop\n1 roasted red bell pepper, rough chop (about 1/2)\n2 tablespoons olive oil\nInstructions:\nPreheat the oven to 425 degrees F.\nPeel and dice the sunchokes to 1/2-inch dice. (If you notice that the sunchokes are starting to oxidize and turn in color, cover them with water. When ready to roast them, strain and pat dry prior to tossing in salt and pepper.) Place in a small oven-safe roasting pan with 1 tablespoon olive oil, season with the salt and pepper and roast for 20 to 30 minutes, turning with a spatula after 15 minutes. Set aside to cool.\nCook the pasta according to package directions. Drain and toss well with the remaining 1 tablespoon olive oil. Cool to room temperature.\nAdd the pasta and the Roasted Red Bell Pepper Pesto to a large bowl and combine. Stir in the mozzarella, tomatoes, kalamata olives, green onions and the roasted sunchokes and serve.\nIn the bowl of a food processor fitted with the bottom blade, or in a blender, add the arugula, Parmesan, olives, vinegar, pepper, salt, garlic and roasted red bell peppers and process until combined well, 6 to 7 seconds. Slowly add in the olive oil and adjust the salt to taste. Refrigerate until ready to use.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Infused Tequila\n1 serrano chile pepper, stemmed and seeded\n1 pineapple, peeled, cored and cut into 1-inch piece\n1 large sprig tarragon\n1 (750 ml) bottle Cuervo Tradicional Tequila\nInstructions:\nMix all ingredients in a freezer safe container and shake well. Place container in a cool, dark place for 48 to 60 hours then strain the tequila and freeze it for an additional 12 hours. Serve in shot glass or any other glass you like.\n", + "cuisine_type": "Mexican" + }, + { + "recipe": "West Virginia Style Hot Dog\n4 hot dogs\n4 hot dog buns \n1 cup Chili, recipe follows\n1 cup store-bought coleslaw\n1 tablespoon yellow mustard \n2 pounds lean ground beef\n1 medium yellow onion, grated \nOne 16-ounce can tomato sauce \nOne 12-ounce can tomato paste \n2 tablespoons chili powder \n2 tablespoons sugar \n1 1/2 teaspoons kosher salt \n1 teaspoon freshly ground black pepper \n1 teaspoon garlic salt \n2 bay leaves \n1 tablespoon white wine vinegar \nInstructions:\nGrill, steam or boil the hot dogs. In the meantime, heat the Chili until hot throughout. Place each hot dog in a bun, and top each with a generous amount of Chili, coleslaw and yellow mustard, and then serve.\nIn a stockpot or Dutch oven, combine the beef (do not brown first), onions, tomato sauce, paste, chili powder, sugar, salt, pepper, garlic salt and 2 cups water. Mix until combined, then add the bay leaves. Cover and simmer over medium-low heat for about 2 hours.\nStir in the vinegar and simmer another 30 minutes.\n", + "cuisine_type": "American" + }, + { + "recipe": "Everything-Spiced Shrimp, Broccoli and Potatoes\n1 1/4 pounds small red potatoes, quartered\nKosher salt\n4 cups small broccoli florets (about 9 ounces)\n6 ounces (heaping 2/3 cup) chive-onion cream cheese\nFreshly ground pepper\n1 1/4 pounds peeled and deveined large shrimp\n1 tablespoon extra-virgin olive oil\n2 tablespoons everything seasoning, plus more for topping\n2 tablespoons unsalted butter\n2 tablespoons chopped fresh chives\nInstructions:\nPut the potatoes in a large pot, cover with water by 2 inches and season generously with salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender when pierced with a knife, 12 to 15 minutes. Add the broccoli and cook until bright green and crisp-tender, about 1 more minute. Reserve 3 tablespoons cooking water, then drain the potatoes and broccoli.\nStir the cream cheese and reserved cooking water in a large bowl until smooth. Add the potatoes and broccoli and toss until evenly coated. Season with salt and pepper.\nToss the shrimp with the olive oil and everything seasoning in a medium bowl. Heat a large nonstick skillet over medium-high heat until very hot. Add the butter and let melt. Add the shrimp in a single layer and cook, turning halfway through, until browned, 3 to 4 minutes.\nStir the chives into the potato mixture. Divide the potato mixture and shrimp among plates. Sprinkle with more everything seasoning.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Spicy Italian Meatballs\n1 pound ground beef\n1 pound ground pork \n3/4 cup panko breadcrumbs \n1/2 cup freshly grated Parmesan \n1/2 cup ricotta cheese \n1/4 cup fresh flat-leaf parsley, minced \n1/2 teaspoon crushed red pepper \n1/4 teaspoon salt \n3 cloves garlic, grated on a rasp grater\n2 whole eggs \nSplash of milk \nFreshly ground black pepper \n1/2 cup olive oil, for frying\n3 cloves garlic, minced\n1 onion, diced \nTwo 28-ounce cans tomato sauce \n1/4 cup fresh flat-leaf parsley, minced \n3 tablespoons tomato paste \n2 tablespoons sugar \n1/4 teaspoon salt \nCrushed red pepper, as needed\nFreshly ground black pepper \nInstructions:\nFor the meatballs: Combine the ground beef, pork, breadcrumbs, Parmesan, ricotta, parsley, crushed red pepper, salt, garlic, eggs, milk and black pepper in a bowl. Mash with your hands until thoroughly combined. Form into small balls and place on a baking sheet. Set in the fridge for 1 hour.\nHeat the oil in a large skillet over medium-high heat. Brown the meatballs in batches until nice and deep golden, then move them to a plate.\nFor the sauce: Into the same skillet, add the garlic and onions and cook for 2 to 3 minutes. Add the tomato sauce, parsley, tomato paste, sugar, salt, crushed red pepper and black pepper. Reduce the heat to medium low and cook for 15 to 20 minutes.\nAdd the meatballs back to the skillet and simmer another 15 minutes. Keep warm until serving.\nTransfer to a chafing dish and serve with frilly toothpicks.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Spidini's\n1 pound veal or beef (bottom round), cut into 2-ounce slices\n1/2 cup seasoned bread crumbs\nDried bay leaves, 1 for every 2 spidini's\n1 large onion, cut in rings\n1/2 cup extra-virgin olive oil\nSalt and pepper\nInstructions:\nPreheat oven to 350 degrees F.\nTake a 2-ounce piece of meat and dip in oil on both sides then press in bread crumbs to coat on both sides. Roll firmly and place in an oiled 2-inch deep casserole dish side by side with sides touching. When all are rolled, place one bay leaf and a half of a onion ring in between each rolled spidini. Place dish uncovered in the oven for 15 minutes. Remove from the oven and let sit. Cut spidini's into bite size portions discarding the bay leaves.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Corn Dogs\n1 gallon peanut oil\n1 cup yellow cornmeal\n1 cup all-purpose flour\n2 teaspoons kosher salt\n1 teaspoon baking powder\n1/4 teaspoon baking soda\n1/2 teaspoon cayenne pepper\n2 tablespoons (approximately 1 large) jalapeno pepper, seeded and finely minced\n1 (8.5-ounce) can cream-style corn\n1/3 cup finely grated onion\n1 1/2 cups buttermilk\n4 tablespoons cornstarch, for dredging\n8 beef hot dogs\nInstructions:\nSpecial equipment: 8 sets chopsticks, not separated\nPour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.\nScatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.\nTransfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.\n", + "cuisine_type": "American" + }, + { + "recipe": "Loaded Cauliflower Casserole\n6 slices bacon, cut 1/2-inch thick\n2 medium heads cauliflower, cut into bite-size florets (3 to 4 pounds total)\nKosher salt and freshly ground black pepper\n6 ounces cream cheese, at room temperature\n2 cups shredded Cheddar \n4 scallions, white and light green parts only, thinly sliced\n2/3 cup sour cream\nInstructions:\nPreheat oven to 425 degrees F.\nCook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings. \nPut the cauliflower florets in a 3-quart casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast until the florets are soft and begin to brown, about 30 minutes. \nMeanwhile, mix together the cream cheese and 1 cup of the Cheddar in a medium bowl until well combined. Dollop over the cauliflower, then sprinkle with the remaining 1 cup Cheddar and bake until the cauliflower is tender when poked with a knife and the Cheddar is melted and bubbly, 5 to 7 minutes more. \nDollop the sour cream evenly over the casserole and sprinkle with the scallions and reserved bacon pieces.\n", + "cuisine_type": "American" + }, + { + "recipe": "Kitchen Sink Chili Mac\nCoarse salt\n2 cups uncooked elbow macaroni pasta \n1 tablespoon extra-virgin olive oil \n2 celery stalks, finely sliced \n1 carrot, finely chopped \n1 green bell pepper, diced \n1/2 cup diced red onion \n3 to 4 cloves garlic, minced \n1 pound lean grass-fed ground beef \n2 teaspoons ground cumin \n1 teaspoon chili powder \nTwo 14.5-ounce cans diced tomatoes (not drained)\nOne 8-ounce block mozzarella, shredded \nInstructions:\nPreheat the oven to 350 degrees F.\nBring a large pot of salted water to a boil. Cook the elbow macaroni until just shy of al dente, about 5 minutes.\nIn the meantime, heat the oil in a large skillet over medium-high heat, then add the celery, carrot, bell pepper and red onion. Season with a pinch of salt and saute until the veggies begin to get tender, about 5 minutes. Add the garlic and saute until fragrant, another 30 seconds.\nAdd the ground beef and brown it with the veggies, breaking it up with a wooden spoon. Season with the cumin, chili powder and a pinch of salt; toss the beef and veggies around in the skillet another minute or two. Add the diced tomatoes and stir into the mix. Transfer the mostly-cooked elbow macaroni to the skillet and stir to combine.\nTransfer the chili mac to any casserole dish you want! Sprinkle with the mozzarella and bake, uncovered, until the cheese is browned and bubbly, 30 to 40 minutes.\n", + "cuisine_type": "American" + }, + { + "recipe": "Leftover Turkey Chili\n2 tablespoons vegetable oil\n1 medium onion, diced\n1 green bell pepper, diced\n1 small jalapeno, seeded and minced\n2 cloves garlic, chopped\n1/4 cup chili powder\n1 tablespoon ground cumin\n1 tablespoon dried oregano\nKosher salt and freshly ground black pepper\n3 to 4 cups leftover roasted turkey meat, white and dark combined, chopped or pulled into 3/4-inch pieces\nOne 28-ounce can fire-roasted diced tomatoes\n2 cups low-sodium chicken broth\nTwo 15-ounce cans pinto beans\nLeftover mashed potatoes or cooked rice, for serving \nSour cream and chopped scallion, for serving\nInstructions:\nHeat the oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper, and cook, stirring occasionally, until the vegetables are soft, about 6 minutes. Stir in the jalapeno and garlic and cook until they soften slightly, about 1 minute.\nStir in the chili powder, cumin, oregano, 1/2 teaspoon salt and a few grinds of pepper. Add the turkey and stir until well coated in the spices. Pour in the tomatoes and chicken broth and scrape up any spices that may have stuck to the bottom of the pan. Bring the chili to a simmer on medium-low and cook, uncovered, on until the liquid has reduced by a few inches and the chili has thickened, about 1 hour.\nDrain and rinse one of the cans of beans; leave the bean liquid in the second can. Add all the beans plus the reserved bean liquid to the pot and heat until the beans are warmed through, about 10 minutes. Season to taste with more salt and pepper. Serve in bowls over potatoes or rice with a dollop of sour cream and sprinkle of chopped scallions.\n", + "cuisine_type": "American, Tex-Mex" + }, + { + "recipe": "Sous Vide Steak Dinner\nTwo 1-inch-thick boneless New York strip steaks (about 10 ounces each)\n2 large sprigs thyme\n4 tablespoons unsalted butter\n3 cloves garlic, crushed\nKosher salt and freshly ground black pepper\nOne 10-ounce package frozen chopped spinach, thawed and squeezed dry\n1/4 cup heavy cream\n2 ounces cream cheese\n1 tablespoon vegetable oil\nGarlic bread, for serving\nInstructions:\nSet a sous vide machine to 130 degrees according to the manufacturer's directions. Combine the steaks, shallots, thyme, 2 tablespoons of the butter, 2 cloves of the garlic, 2 teaspoons salt and 1 teaspoon pepper in a heavy-duty resealable plastic bag. Press out all the air and seal tightly. Place in a second heavy-duty resealable plastic bag, press out the air out and seal tightly.\nCombine the spinach, cream, cream cheese, the remaining clove of garlic and 1/2 teaspoon salt in another heavy-duty resealable plastic bag. Press out all the air and seal tightly. Place in a second heavy-duty resealable plastic bag, press out the air out and seal tightly.\nPut the bags in the sous vide water bath and cook for 2 to 4 hours (the longer you leave it in, the better the flavor).\nRemove the steaks from the bags and pat dry. Heat the oil in a large skillet over high heat until shimmering. Add the steaks and cook for 30 seconds. Add the remaining 2 tablespoons butter and cook for another 30 seconds. Flip and cook for 1 minute more. Transfer to 2 plates. Remove the garlic clove from the spinach, stir and divide between the plates. Serve with garlic bread.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Pizza Pigs in Blankets\n12 small Italian sausage links (about 3 inches each)\n3 tablespoons extra-virgin olive oil\n2 teaspoons chopped fresh rosemary\n1/2 teaspoon dried oregano\n1/2 pound refrigerated pizza dough, at room temperature\n3/4 cup shredded low-moisture mozzarella cheese\n2 tablespoons grated parmesan cheese\nWarmed marinara sauce, for dipping\nInstructions:\nPreheat the oven to 375 degrees F. Toss the sausages with 1 tablespoon olive oil on a baking sheet and bake, turning the sausages halfway through, until golden brown and fully cooked, about 35 minutes.\nLine another baking sheet with parchment paper or foil. Combine the remaining 2 tablespoons olive oil and the rosemary and oregano in a small bowl; set aside. Roll out the pizza dough into a 6-by-12-inch rectangle, then cut the dough crosswise into twelve 1-inch-wide strips.\nWrap a strip of dough around each sausage and set on the prepared baking sheet with the ends of the dough on the bottom. Brush with the herb oil and sprinkle with the mozzarella and parmesan. Bake until the dough is golden brown, 12 to 15 minutes. Serve with marinara sauce.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Greek Village Salad\n3 firm tomatoes, thinly sliced into rounds\n1 large cucumber, peeled and thinly sliced into rounds\n1 onion, thinly sliced into rings\n2 green bell peppers, stems removed, cut into rings\n1 cup pitted Kalamata, or other black Greek olives\n6 ounces feta cheese, cut into chunks\n1/2 cup olive oil\n1/4 cup red wine vinegar\n2 teaspoons finely chopped fresh oregano\nSalt and freshly ground black pepper\nInstructions:\nPlace the tomatoes, cucumbers, onion and bell peppers in a bowl. Mix in the olives and feta cheese. In a small bowl, whisk together the olive oil, vinegar, oregano, and salt and pepper, and pour over the salad to coat.\n", + "cuisine_type": "Greek" + }, + { + "recipe": "Cookie Skates\n1/2 roll (16.5 oz size) Pillsbury® refrigerated sugar cookies\n1/4 cup all-purpose flour\n1 container (1 lb) creamy white creamy ready-to-spread frosting\n30 small candy canes\nGreen decorating gel\nRed candy sprinkles\nInstructions:\nIn large bowl, break up cookie dough. Stir or knead in flour until well blended. Shape dough into 10-inch log; wrap in plastic wrap. Freeze 30 minutes.\nHeat oven to 350 degrees F. Remove dough from freezer. Flatten dough down center with handle of wooden spoon. To form boot shape, with fingers, flatten one side of log until about 3/4 inch thick. (See photo.) Cut log into 3/8-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Flatten slightly with fingers.\nBake 8 to 11 minutes or until edges are light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.\nSpread frosting on cookies. Place small amount of frosting along bottom edge of each cookie; attach candy canes to form \\skate blades,\\ breaking off portion of tip of curved end, if necessary. With green gel, pipe laces and outline on skates. Use candy sprinkles to decorate skates.\nSkip the candy cane skate blade and decorate these tasty cookies as winter boots.\n", + "cuisine_type": "American" + }, + { + "recipe": "Smoky Chicken, Broccoli Rabe and Wild Rice Casserole\n3 tablespoons unsalted butter\n1 cup medium-diced onion (about 1 medium onion)\n1/2 cup medium-diced celery (about 2 stalks) \n1/4 cup all-purpose flour \n2 1/2 cups chicken stock or low-sodium chicken broth \n2 cups creme fraiche \n2 tablespoons sherry vinegar \n1 tablespoon roasted garlic paste \n1 tablespoon soy sauce \nMeat from 1 large roasted or rotisserie chicken, diced \n3 cups cooked wild rice (not puffed open) \n2 cups chopped broccoli rabe\n1 tablespoon rosemary leaves, chopped \n1/2 teaspoon liquid smoke \n1/4 to 1/2 teaspoon red pepper flakes \n8 ounces Swiss cheese, grated \n1/2 cup sliced almonds \nInstructions:\nPreheat the oven to 375 degrees F.\nMelt the butter in a 12-inch enameled cast-iron skillet over medium-low heat. Add the onions and celery and saute until tender, about 5 minutes. Stir in the flour and cook, stirring, to cook off the raw taste, about 3 minutes.\nWhisk together the chicken stock, creme fraiche, sherry vinegar, garlic paste and soy sauce in a medium bowl. Slowly stir the liquid into the onion mixture, whisking the entire time. Lumps might form at first but just keep whisking -- they will go away. Lower the heat to medium-low and continue to cook until the sauce simmers and is thick enough to coat the back of a spoon. Stir in the chicken, rice, broccoli rabe, rosemary, liquid smoke, red pepper flakes and cheese. Top with the sliced almonds and bake until golden brown, 15 to 20 minutes.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Red, White, and Blue Potato Bread\n1 ounce dry yeast\n1 cup warm water\n2 tablespoons light corn syrup\n8 ounces bread flour\n5 ounces red potatoes\n5 ounces blue potatoes\n16 ounces milk\n4 ounces dry yeast\n6 ounces whole wheat flour, plus 4 ounces whole wheat flour, for dusting\n1 pound bread flour\n1 1/2 tablespoons salt\n1 ounce honey\n1 egg, beaten for egg wash\nInstructions:\nTo make the sponge, mix the yeast with the warm water until the yeast is dissolved. Add the light corn syrup to the yeast and water. Mix in the bread flour until there are no lumps in the mixture. Let the mixture rest until a thick surface forms and it is light and spongy.\nBoil the potatoes as you would to make mashed potatoes, drain, mash them, and place them in a mixing bowl.\nIn a separate bowl, combine the milk and yeast, and mix until the yeast is dissolved.\nPlace the wheat and bread flour in the mixing bowl, add the salt, honey, and milk mixture, and using a dough hook, mix for 2 minutes on low speed until ingredients have combined. Add the sponge to the mixture and mix on medium speed for 8 minutes.\nOnce the dough is mixed, let it rest for 15 minutes. On a lightly floured surface, cut the dough into 2 equal parts, roll into balls, and let the dough rest for 15 minutes.\nPreheat oven to 375 degrees F.\nTake the dough balls, and shape them into 16-inch long bread loaves. Brush on a light coating of egg wash on top of each loaf, place the loaves on a baking sheet, and bake them for 35 to 45 minutes.\n", + "cuisine_type": "American" + }, + { + "recipe": "Penne with Arugula and Walnut Pesto\n1/2 cup extra-virgin olive oil, eyeball it\n2 cloves cracked garlic\n12 ounces arugula, stems removed\n1/2 cup walnut pieces or 2/3 cup walnut halves, toasted\n1/4 teaspoon ground or grated nutmeg\nSalt and pepper\n1/2 cup grated Parmigiano-Reggiano\n1 pound penne rigate (with lines) pasta\n1/3 pound fresh green beans, cut into thirds\nInstructions:\nIn a small saucepan over medium heat cook garlic in oil 5 minutes, then remove pan from stove top. Fill the food processor with arugula, loosely packed. Add walnuts and 1/2 of the warm oil and both cloves of garlic to the arugula in the processor. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste. Add any remaining arugula to the processor and grind into the paste by pulsing the processor again. Transfer arugula paste to a large pasta bowl. Stir in the remaining oil and the cheese. Taste pesto sauce and adjust seasonings.\nWhile cooking penne to package directions for al dente, watch the time. After about 6 minutes, add green beans to the pasta pot. The beans will cook along with pasta the last 2 or 3 minutes. Drain pasta and beans together in a colander then transfer hot pasta and beans to the pasta bowl with the pesto in the bottom. Toss pasta and beans with pesto for 2 to 3 minutes to combine and evenly coat the pasta and beans with the pesto sauce. Serve immediately.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Cherry Bellinis\n1/4 cup sugar\n1 cup unsweetened cherry or black cherry juice \n1 bottle cava or other sparkling wine, cold \nInstructions:\nPut the sugar and 1/4 cup water in a small saucepan and bring to a boil over high heat. Boil until the sugar dissolves, about 5 minutes. Transfer to a bowl or measuring cup and cool in the refrigerator.\nCombine the cherry juice and half of the cooled simple syrup in a large pitcher. Add the cava and stir to combine. Taste and add more simple syrup if desired. Serve in chilled wine flutes.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Grilled Flank Steak Crostini with Mustard Greens\n1 flank steak\nSalt and freshly ground black pepper\n3 tablespoons extra-virgin olive oil\n3 tablespoons dried oregano\n1 tablespoon garlic, minced (about 3 cloves)\n12 cups greens, such as mustard, chard or spinach, washed\n2 tablespoons red wine vinegar\nHot sauce, optional\n1 baguette, sliced on the bias into long thin slices\nInstructions:\nBring the flank steak to room temperature.\nPrepare an outdoor grill or preheat a stovetop grill pan.\nSeason both sides of the steak with salt and freshly ground pepper. Drizzle 1 tablespoon of the olive oil on 1 side of the meat and lightly rub it in.\nSprinkle half of the oregano on top and place the steak on the grill, herb side up.\nGrill on 1 side for about 5 minutes or until the juices of the meat come to the surface of the steak. Turn the steak once and continue cooking for about 1 to 2 minutes, or until done to your taste. Let rest for a few minutes.\nMeanwhile: In a large saute pan, heat 2 tablespoons olive oil until hot. Add the garlic and saute about 1 minute, or until light brown. Add the greens and toss occasionally.\nAfter about 3 minutes, the greens will have cooked down. Season with a large pinch of salt and a sprinkle of freshly ground pepper. Cook another 3 minutes. Splash greens with 2 tablespoons red wine vinegar and hot sauce, to taste, if using. Transfer the greens to a plate.\nFor the crostini: Brush both sides of the bread slices with olive oil and season with salt and pepper. Place the slices on the grill or grill pan and cook until crispy, about 1 minute on each side.\nCut the flank steak across the grain in 1/4-inch slices. Place a slice of steak on top of each crostini, top each with the greens and finish with a drizzle of olive oil and hot sauce, as desired. Can be served warm or at room temperature.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Flourless Chocolate-Kahlua Cake with Cajeta\n16 tablespoons (2 sticks) unsalted butter\n8 ounces semisweet chocolate\n7 egg yolks\n1/2 cup sugar\n1 1/2 ounces coffee liqueur (recommended: Kahlua)\nWhites from 5 eggs\n1 cup sliced almonds, toasted\nCajeta, recipe follows\nStrawberry-lime salsa, recipe follows\n1/2 cup water\n1 cup sugar\nApproximately 1/2 cup heavy cream\n2 tablespoons butter\n1 1/2 pints strawberries\n2 key limes or 1 large lime, juiced\n2 tablespoons sugar\n1 1/2 tablespoons chiffonade of mint\nInstructions:\nPreheat oven to 350 degrees and grease a 9-inch round pie pan. Line pan with greased parchment or waxed paper. In the top of a double boiler, melt the butter and chocolate and stir until smooth. Whip the egg yolks and the sugar until fluffy and pale in color. Fold butter and chocolate mixture into the egg yolk and sugar mixture, adding the coffee liqueur. Whip the egg whites to soft peaks and gently fold into the chocolate mixture. Pour into the pie pan and bake for 25 to 35 minutes then allow to cool completely.\nCajeta: In a medium saucepan, bring water and sugar to a boil, do not stir. Remove from heat when the sugar is amber in color and add enough cream to thin the caramel to a fairly liquid consistency. Stir in butter. To test consistency, dip a spoon into the caramel mixture and allow to cool. If the \\cajeta\\ is gooey but holds its shape, it's ready; if it hardens too much, add a little more cream and test again.\nStrawberry-Lime Salsa: In a blender, puree half the strawberries with the lime juice and the sugar. Strain and reserve. Cut the remainder of the strawberries in quarters and mix with the puree. Add chiffonade of mint.\nWhen the cajeta has cooled a little, but is still warm, pour over cake on top of a wire rack to catch the drippings. Using your hand, pat almonds all around the sides of the cake. Refrigerate for 2 hours and serve chilled with salsa.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Deluxe Redeye Gravy with Pork Shoulder Picnic\n1 Cook's Bone-in Super Trim Pork Shoulder Half Picnic (2 pounds), cut into 1/4-inch -thick slices\n1 large onion, finely chopped (about 1 cup)\n1/4 cup finely chopped green bell pepper\n3 tablespoons all-purpose flour\n1-1/2 cups brewed strong coffee\n3/4 cup water\n1/4 cup milk\nDash salt and pepper\nInstructions:\n1. Cook pork in large skillet according to package directions. Remove pork from skillet, reserving pan drippings in skillet; cover pork to keep warm.\n2. Add onions and bell peppers to drippings in skillet; cook and stir over medium heat 4 minutes, or until vegetables are crisp-tender. Add flour; cook and stir 2 minutes.\n3. Gradually add coffee and water; stirring until blended. Simmer 6 minutes, or until gravy is thickened, stirring frequently.\n4. Add milk, salt and pepper; mix well. Cook 6 minutes, or until heated through, stirring occasionally.\n5. Serve gravy spooned over pork slices.\n", + "cuisine_type": "American" + }, + { + "recipe": "Turkey Tracks\n3 tablespoons butter or margarine\n1 package (10 oz., about 40) regular marshmallows\nOR\n4 cups miniature marshmallows\n6 cups\nstrong\nem\nKellogg's® Rice Krispies®\n/em\n/strong\ncereal\nKellogg's® Cocoa Krispies®\nCanned frosting\n72 pieces candy corn\nInstructions:\n1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.\n2. Add Kellogg's® Rice Krispies® cereal. Stir until well coated.\n3. Using 1/4-cup measuring cup coated with cooking spray divide warm cereal mixture into twenty-four portions. Cool slightly. Using buttered hands shape each portion into turkey track. Cool.\n4. Use frosting to attach candy corn \\toes\\ to each turkey track. Best if served the same day.\nMICROWAVE DIRECTIONS:\nIn microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 through 4 above. Microwave cooking times may vary.\n", + "cuisine_type": "American" + }, + { + "recipe": "Black Eye Prawns\n10 large prawns\n5 spicy sausages\n1/2 cup plum sauce\n2 tablespoons chili paste\nInstructions:\nPeel and devein prawns. Set aside. Cook the sausages until almost done. Cut the sausages into 1 1/2 inch pieces, then wrap a prawn around each sausage piece and put on a skewer.\nCombine the plum sauce and chile paste. Spread the marinade on both sides of the prawn skewers and grill 4 minutes on each side.\nServe immediately.\n", + "cuisine_type": "Asian" + }, + { + "recipe": "Sausage, Kale, and Lentil Soup\n1 tablespoon extra-virgin olive oil\n1 pound hot sausage, bulk or casing removed\n1 onion, chopped\n2 ribs celery, chopped, leafy tops reserved\n1 large carrot, peeled and chopped\n1 large Idaho (russet) potato, peeled and chopped into small dice\n1 Fresno or Holland chile pepper, thinly sliced or finely chopped\n2 sprigs fresh rosemary, leaves picked and finely chopped\n2 large cloves garlic, chopped or sliced\n1/2 tablespoon ground cumin\nKosher salt and freshly ground black pepper\n1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced\n1/4 cup tomato paste\n1 cup white wine\nFreshly grated nutmeg\n1 3/4 cups lentils\n4 cups chicken stock\n2 cups water\nInstructions:\nIn a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin olive oil. Add the sausage, breaking it into pieces, and cook until lightly brown. Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to10 minutes.\nWilt in the kale, and season the kale leaves with a little freshly grated nutmeg. Stir in the tomato paste for 30 seconds, then add white wine. Cook to reduce by 1/2 and stir in the lentils, stock, and water. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes. Serve immediately or cool, store, and reheat. Serve with chopped celery greens, to garnish.\n", + "cuisine_type": "Italian, French" + }, + { + "recipe": "Pumpkin Spice Latte\n1 cup milk\n2 tablespoons pure pumpkin puree\n1 tablespoon sugar\n1/4 teaspoon pumpkin pie spice, plus more for sprinkling\n1/4 teaspoon pure vanilla extract\n1/4 cup hot espresso or strong brewed coffee\nSweetened whipped cream, for serving\nInstructions:\nCombine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.\nPour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Coconut Pancakes with Banana and Passion Fruit Syrup\n1 3/4 cups all-purpose flour\n1 teaspoon baking powder\n1 tablespoon superfine sugar\n3/4 cup desiccated coconut\nPinch salt\n4 eggs, separated\n1 cup milk\n1 cup coconut milk\n1 3/4 ounces unsalted butter, melted\nButter, for greasing the pan\n6 bananas, sliced in 1/2 lengthwise\nPassion Fruit Syrup, recipe follows\n1/2 cup superfine sugar\n1/4 cup passion fruit pulp\nInstructions:\nPreheat the oven to 250 degrees F.\nPut the flour, baking powder, sugar, desiccated coconut and salt in a bowl and stir to combine. Put the egg yolks, milk and coconut milk into another bowl and whisk to combine. Add the milk mixture and butter to the dry ingredients and mix lightly with a metal spoon until just combined.\nPlace the egg whites in a clean, dry stainless steel bowl and whisk until stiff peaks form. Using a large metal spoon, fold the egg whites through the batter in 2 batches.\nHeat a large nonstick frying plan over a medium heat and brush a small portion of butter over the base. For each pancake, drop 3 tablespoons of batter into the pan. Avoid overcrowding the pan with pancakes. Cook for 2 minutes on 1 side, turn and cook for another minute. Transfer to a plate and keep warm in the oven while you make the remaining pancakes.\nServe the pancakes in stacks of 3 with the banana and Passion Fruit Syrup.\nCombine the sugar, passion fruit pulp and 1/2 cup water in a small saucepan over medium heat and bring to a boil, skimming any scum from the surface. Reduce the heat to low and simmer for 10 minutes. Remove from the heat and set aside to cool.\n", + "cuisine_type": "American, Caribbean" + }, + { + "recipe": "Caesar Salad Pizza\n2 Family Size Tea Bags\n2 quarts water\nSugar or sweetener, optional\n2/3 cup extra-virgin olive oil, plus more for brushing\n6 cloves garlic, finely chopped\nFreshly ground black pepper\n1 1/3 cups warm water (105 degrees F)\n1 tablespoon sugar\nOne 1/4-ounce packet (2 1/4 teaspoons) active dry yeast\n3 3/4 cups all-purpose flour, plus more for dusting\nKosher salt\n2 large ripe beefsteak tomatoes, each cut into 6 to 8 thin slices\n3/4 cup finely grated Parmesan\n1/4 teaspoon honey\n2 oil-packed anchovies, finely chopped\n1 clove garlic, finely grated\nZest and juice of 1 lemon\n1 large egg yolk1/4 cup extra-virgin olive oil, plus more for drizzling\nKosher salt and freshly ground black pepper\n2 romaine hearts, cut into 1/2-inch thick and 1-inch wide pieces (about 8 cups)\nA hunk of Parmesan, for topping\nInstructions:\nFor the iced tea: Pour 4 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste. Stir in 6 cups ice cubes until melted. Keep refrigerated until ready to use. Makes two quarts. For the pizza dough: Heat 1/4 cup of the olive oil and the garlic in a small saucepan over medium-low heat until the garlic is softened but not browned, about 5 minutes. Stir in 1/2 teaspoon pepper. Cool slightly. \nWhisk the water and sugar together in a bowl; sprinkle the yeast over top. Set aside until foamy, about 10 minutes. Stir in the olive oil-garlic mixture. \nWhisk the flour and 2 teaspoons salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough. \nTurn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour as necessary. Form into a large ball. Brush a large bowl with olive oil, add the dough and turn to coat. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour. \nMeanwhile, adjust an oven rack to the lowest position and preheat to 450 degrees F. Put a baking sheet on the rack to heat up while the dough rises. (The baking sheet should be the same size or slightly larger than the baking sheet that you will later form the dough on.) \nOnce the dough has doubled in size, brush a rimmed baking sheet generously with half of the remaining olive oil. Put the dough onto the oiled baking sheet and stretch and pat evenly into the pan, making sure that it reaches the edges. Use your fingertips to make dimples all over the dough. Brush with the remaining olive oil and sprinkle lightly with salt. Arrange the tomato slices on the pizza in a single layer, making sure that each bite will have a piece of tomato. Sprinkle the tomatoes lightly with salt. Place the baking sheet with the dough directly on top of the preheated baking sheet in the oven (this helps with a crispy crust). Bake for 15 minutes. Remove the baking sheets and sprinkle the Parmesan over the dough. Continue to bake until the dough is golden brown and the cheese is melted, 10 to 15 minutes. \nFor the Caesar salad: Meanwhile, whisk together the honey, anchovies, garlic, lemon zest and juice and egg yolk in a large bowl. Slowly whisk in the olive oil, then season with 1/4 teaspoon salt and a few grinds of pepper. \nRemove the pizza from the oven and transfer to a large platter or cutting board. Toss the romaine with the dressing. Season with additional salt and pepper if needed. Top the pizza with the salad. Use a vegetable peeler to shave ribbons of Parmesan over the salad. Drizzle with olive oil, cut into pieces and serve. \n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Melting Snowman Cake\n5 3/4 cups all-purpose flour\n2 teaspoons baking powder\n1 teaspoon salt\n2 cups (4 sticks) unsalted butter, softened\n1 cup vegetable oil\n5 cups granulated sugar\n12 large eggs\n1 1/2 cups whole milk\n1 tablespoon vanilla extract\n2 teaspoons mint extract\n2 tablespoons red liquid food color\nFlour-based baking spray, for the pans\n2 to 2 1/2 ounces cream cheese, at room temperature\n4 cups powdered sugar\n1 teaspoon vanilla extract\n1/3 cup half-and-half\n1 square orange-flavored fruit chew\n5 mini semisweet chocolate chips\n1 semisweet chocolate chip\n1 pretzel stick\n2 chocolate sprinkles\n1 red licorice lace\n12 ounces white candy melting wafers\n1 mini (fun-size) peanut-caramel-nougat candy bar\n1 round vanilla wafer cookie\n4 ounces dark chocolate\nInstructions:\nFor the cakes: Preheat the oven to 325 degrees F.\nIn a large bowl, whisk together the flour, baking powder and salt. In the bowl of an electric mixer, beat the butter, oil, granulated sugar and eggs together until well combined. Add the flour mixture to the butter mixture alternately with the milk. Begin and end with the flour mixture. Add the vanilla extract and mix briefly to combine.\nLine a cupcake pan with 7 paper liners. Fill the cupcake liners 2/3 full with batter.\nRemove 2 2/3 cups batter from the bowl and place it in a separate bowl. Stir in the mint extract and red food color.\nSpray a 4-cup bundt pan and a 10-cup bundt pan with flour-based baking spray. Alternate layers of vanilla batter and mint (red) batter in each bundt pan until the pans are about 3/4 full. Use a butter knife to gently swirl the two batter colors together.\nBake the cupcakes for 15 to 20 minutes, the 4-cup bundt for 30 to 35 minutes and the 10-cup bundt for 50 minutes to 1 hour or until a toothpick tester comes out clean. When the cakes are done, turn them out onto wire racks to cool completely.\nWhen the cupcakes are cool, crumble them into a large bowl and add 2 ounces of cream cheese. Mix together using a rubber spatula or knead together with your hands. Squeeze a small handful of the mixture in your hand. It should hold together. If it doesn't and the mixture is crumbly, knead in the remaining 1/2 ounce cream cheese.\nForm three roughly ball-shaped pieces from the mixture that are small, medium and large as the segments of a snowman. Flatten the bottom of the largest ball so that it appears to pool and slump to one side. Add the medium ball on top and flatten slightly. Add the smallest ball on top and dowel the three pieces together with a toothpick. Refrigerate until firm, about 15 to 20 minutes.\nFor the glaze and decors: Combine the powdered sugar and vanilla extract in a large bowl. Gradually whisk in the half-and-half a little at a time until a thick white glaze forms. Place the largest bundt cake on a cake stand or serving platter with a lip. Cover the top of the bundt cake with half of the glaze. Top the glazed bunt cake with the second smaller bundt cake. Top the second cake with the remaining glaze. You may not have to use the entire batch of glaze.\nCut a small piece away from the orange fruit chew using a knife and mold it into a triangular carrot shape. Break away the point of a toothpick and insert the non-pointed end into the flat side of the carrot shape. Have this ready on hand along with the chocolate chips, pretzel stick, chocolate sprinkles and licorice lace.\nMelt the white candy melting wafers in the microwave at 100 percent power at 30-second intervals until the candy can be stirred smooth and is pourable.\nPlace the chilled modeled snowman shape on the center of the top bundt cake. Spoon the white melted candy onto the snowman shape and allow the excess to run down the sides of the cakes.\nQuickly add two mini chocolate chips (flat side out) for the snowman's eyes. Add the two chocolate sprinkles just over the eyes for eyebrows. Press the nose into the face just under the eyes and add the larger chocolate chip (flat side out) for an o-shaped mouth. Break the pretzel stick in half and add to each side of the body, with one arm sticking upright and the other onto the lower part of the body as if it has melted off. Add the three remaining mini chocolate chips for buttons down the front of the snowman body. Add a licorice lace scarf around the neck.\nCut the fun-size candy bar in half and have ready on hand with the vanilla cookie.\nHeat the dark chocolate in the microwave at 100 percent power at 30-second intervals until melted and smooth. Dip the cut end of a candy bar half into the chocolate and press it on the center of the cookie, creating a hat shape. Refrigerate until set, about 5 minutes. Dip the entire cookie hat in the chocolate and remove with a fork. Place it on parchment paper and refrigerate until set, about 5 minutes. Dab a small amount of melted chocolate onto the bottom flat part of the cookie hat and hold to the snowman's head until set, about 2 minutes.\nDisplay as an edible centerpiece at your next holiday gathering. Cut the cake into slices to serve, revealing the red peppermint swirled interior.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Homemade Pita Chips\n3 pitas, cut into 8 wedges\n4 tablespoons olive oil\n1 clove garlic, smashed\nSalt and freshly ground black pepper\nInstructions:\nPreheat heat oven to 375 degrees F.\nCut pitas into 8 wedges. Pour olive oil into a bowl and add garlic, salt and pepper. Brush pita chips olive oil and garlic mixture. Arrange pita chips on baking sheet and bake for 12 to 15 minutes.\n", + "cuisine_type": "Middle Eastern" + }, + { + "recipe": "Sausage Carbonara: Linguine alla Carbonara di Salsiccia\n4 good-quality organic Italian sausages\nOlive oil\n4 slices thickly cut pancetta, chopped\n455g/1 pound dried linguine\n4 large egg yolks, preferably organic\n100ml/3 1/2 fluid ounces double cream\n100g/3 1/2 ounces freshly grated Parmesan\n1 lemon, zested\nSprig fresh flat-leaf parsley, chopped\nSea salt and freshly ground black pepper\nExtra-virgin olive oil\nInstructions:\nWith a sharp knife, slit the sausage skins lengthways and pop all the meat out. Using wet hands, roll little balls of sausage meat about the size of large marbles and set aside.\nHeat a large frying pan and add a good splash of olive oil. Gently fry the sausage balls until golden brown all over, then add the pancetta and continue cooking for a couple of minutes, until it's golden. While this is cooking, bring a pan of salted water to the boil, add the linguine, and cook according to the packet instructions.\nIn a large bowl, whip up the egg yolks, cream, half the Parmesan, the lemon zest and parsley. When the pasta is cooked, drain it in a colander, reserving a little of the cooking water, and immediately toss it quickly with the egg mixture back in the pasta pan. Add the hot sausage meatballs and toss everything together. The egg will cook delicately from the heat of the linguine, just enough for it to thicken and not scramble. The sauce should be smooth and silky. If the pasta becomes a little claggy, add a few spoonfuls of the reserved cooking water to loosen it slightly. Sprinkle over the rest of the Parmesan, season, if necessary, with the salt and pepper, and drizzle with extra virgin olive oil. Eat immediately!\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Baked Orange Chicken and Brown Rice\n3 tablespoons extra-virgin olive oil\n1 medium onion, chopped\n1 3/4 cups low-sodium chicken broth\n1 cup brown basmati rice\nZest and juice of 2 navel oranges\nKosher salt\nFour 6-ounce boneless, skinless chicken thighs\nFreshly ground black pepper\n2 tablespoons chopped fresh mint\n2 tablespoons toasted pine nuts\nInstructions:\nPreheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes.\nAdd the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine.\nToss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill.\nBake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.\nDrizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve.\n", + "cuisine_type": "American, Mediterranean" + }, + { + "recipe": "Trini Tamarind Wings\n1/3 cup fresh thyme leaves\n1/3 cup cloves garlic\n1/2 cup chopped scallions\n1/3 cup chopped fresh cilantro leaves\n2 tablespoons Cajun seasoning\n1/2 cup vinegar\n4 pounds chicken wings\n2 cups tamarind pulp, see Cook's Note\n1 cup water\n1 cup sugar\n1/3 cup chopped fresh cilantro leaves\n3 tablespoons salt\n2 tablespoons pureed garlic\n1 1/2 tablespoons garam masala\n1 teaspoon ground cumin\nHabanero pepper, or red pepper flakes\n1/4 cup olive oil\n1 clove garlic\n1/2 cup mayonnaise\n2 tablespoons sugar\n2 tablespoons paprika\n2 tablespoons Secret Special 4 pepper blend, or your favorite\nCanola or vegetable oil, for frying\nVeggies or sides, for serving\nInstructions:\nFor the marinade: Puree all the ingredients, except the chicken wings, together in a food processor, and then add to the chicken wings. Marinate the wings for 24 hours.\nFor the tamarind sauce: Mix all the ingredients into a medium-thick sauce. Refrigerate for 1 day to allow all the flavors to meld.\nFor the lava sauce: In a small pot, heat the olive oil and saute the garlic until golden; remove and cool. Add all the other ingredients, combine completely, and refrigerate.\nPreheat the oil to 350 degrees F.\nAdd the chicken wings to the oil and deep fry until they are crispy and golden, about 15 minutes. Remove from the oil and drain.\nTransfer the wings to a hot wok and douse with Trini Tamarind Sauce. Saute the wings for 1 minute in the sauce, remove, and serve with your choice of veggies or sides. Drizzle with Lava Sauce for an extra punch of spicy goodness.\n", + "cuisine_type": "Caribbean, African" + }, + { + "recipe": "Chicken and Rice with Olives\n2 tablespoons extra-virgin olive oil\n1 large onion, chopped\n2 stalks celery, chopped\nKosher salt\n5 cloves garlic, minced\n2 tablespoons chopped fresh oregano\n1 cup long-grain white rice\n1/2 cup pitted kalamata olives\n1 lemon (1/2 quartered and seeded; 1/2 juiced)\n1 1/2 pounds skinless, boneless chicken thighs (4 to 6), cut into 2-inch pieces\nFreshly ground pepper\n1 cup low-sodium chicken broth\n2 tablespoons chopped fresh chives\nInstructions:\nHeat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion, celery and a pinch of salt and cook, stirring occasionally, until softened, 5 minutes. Stir in 3 minced garlic cloves and 1 tablespoon oregano; cook 30 seconds.\nAdd the rice, olives, lemon quarters, 1 1/2 cups water and 1 teaspoon salt to the pan. Bring to a boil, then reduce the heat to low and stir. Cover and simmer until the liquid is absorbed and the rice is tender, about 17 minutes.\nMeanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook, turning once, until browned, about 8 minutes. Add the remaining 2 minced garlic cloves and 1 tablespoon oregano and cook, stirring, until the garlic is softened, about 10 seconds. Add the lemon juice and scrape up any browned bits with a wooden spoon. Add the chicken broth, bring to a simmer and cook until reduced by about half and the chicken is cooked through, about 5 minutes.\nFluff the rice with a fork. Divide among plates, top with the chicken and pan juices and sprinkle with the chives.\n", + "cuisine_type": "American, Mediterranean" + }, + { + "recipe": "Matcha and Mushroom Soup\n1/2 cup (1 stick) unsalted butter\n1 pound shiitake mushrooms, stems removed, thinly sliced\n4 thyme sprigs, stems removed\n6 scallions (1 bunch), white and light green parts separated from dark green parts, thinly sliced Kosher salt and freshly ground black pepper\n2 tablespoons matcha tea powder, such as Kenko or The Republic of Tea, sifted\n1/4 cup dry white wine\n8 cups low-sodium chicken stock\nOne 10-ounce package frozen spinach, thawed\n1 cup heavy cream\nInstructions:\nMelt the butter in a large saucepan over medium heat. Add the mushrooms, thyme and the white and light green parts of the scallions, then sprinkle with salt and pepper and cook, stirring, until the mushrooms caramelize and start sticking to the bottom of the pan, about 10 minutes. Scoop out about 1/2 cup mushrooms and transfer to paper towels to drain.\nSprinkle the matcha over the mushrooms in the pan and cook, stirring, for 2 minutes. Pour in the wine and stir to scrape up any browned bits on the bottom of the pan. Pour in the chicken stock and spinach, bring to a simmer and cook, stirring occasionally, until reduced slightly, about 10 minutes.\nRemove the soup from the heat and, working in two batches, use a blender to puree the soup until very smooth, about 2 minutes for each batch. Return the pureed soup to the pot, stir in the cream and season with salt and pepper. \nLadle the soup into serving bowls and garnish with the reserved mushrooms and scallion greens.\n", + "cuisine_type": "Japanese" + }, + { + "recipe": "Pan Cooked Chicken with Asparagus, Pancetta and Olives\n1 chicken breast supreme, skin removed\nSea salt and freshly ground black pepper\nOlive oil\n3 slices smoked pancetta\n8 medium-sized spears asparagus, woody ends trimmed off\n8 cherry tomatoes, halved\n5 kalamata olives, stones left in\nSmall knob unsalted butter\nHandful basil leaves\nSplash white wine\nInstructions:\nSlice the chicken into 3 finger size pieces, but ensure that you keep it as 1 piece (fan it out). This will help to cook the chicken much faster. Season with salt and pepper. \nHeat a medium-sized frying pan, add some oil, and brown the chicken on all sides. Place the pancetta on top of the chicken and the asparagus around it, let it char a little, then put the pancetta on the bottom of the pan to crisp up and turn the chicken over. Turn up the heat, throw in the tomatoes, olives, basil, and a good knob of butter. Take off the heat once the butter has melted and add a splash of wine to make a sauce, squishing in a few of the tomatoes to finish it off.\n", + "cuisine_type": "Italian, Mediterranean" + }, + { + "recipe": "Seared Pork Chops with Coconut Rum and Caramelized Pineapple Sauce\n4 (1 1/2-inch thick) pork chops\nSalt and pepper, to taste\n1/4 cup peanut oil\n4 to 6 tablespoons unsalted butter\n1 1/2 cups pineapple, medium dice\n2 tablespoons brown sugar\n2 tablespoons shallots, minced\n1/2 cup coconut rum\n1 cups chicken stock\n2 tablespoons cilantro, chopped\n1 teaspoon garlic, chopped\n1 to 2 tablespoons fresh lime juice\n1 small tomato, seeded and diced fine\nHot pepper sauce, to taste\nInstructions:\nHeat skillet to medium high heat. Season pork chops liberally with salt and pepper. Add peanut oil to skillet and sear pork chops until golden brown on both sides. Remove pork chops from pan and put into a preheated 450 degree oven for 6 to 8 minutes, or until done to your likeness. In same skillet, add 2 tablespoons butter and when it starts to brown add pineapple and cook until edges start to caramelize. Now add brown sugar, mix thoroughly, then add shallots and garlic and bring to a simmer. Next add rum and flambe ingredients. When the flame dies down, add chicken stock and bring to another simmer and reduce liquid by 1/2. Add lime juice, tomato, hot sauce, salt and pepper. Add remaining butter to thicken sauce. Garnish with chopped cilantro.\n", + "cuisine_type": "American, Caribbean" + }, + { + "recipe": "Nita Marys\n3 cups tomato juice\n1 cup tequila, chilled \n2 tablespoons prepared horseradish \n1 tablespoon hot sauce \n2 teaspoons Worcestershire \nJuice of 4 limes \nLime wheels, for garnish \nCelery stalks, for garnish \nBacon-Wrapped Pickles, for garnish, recipe follows\n6 cornichon pickles\n6 slices bacon \nInstructions:\nCombine the tomato juice, tequila, horseradish, hot sauce, Worcestershire and lime juice in a pitcher.\nServe over ice with a lime wheel, celery stalk and a Bacon-Wrapped Pickle to garnish.\nPreheat the oven to 375 degrees F. Line a rimmed sheet tray with heavy-duty foil.\nLay the bacon out on the sheet tray. Par-bake the bacon for 10 minutes. Lay out in a paper towel to drain off any extra grease.\nWrap each cornichon in a slice of bacon and secure with a bamboo pick. Place back in the oven until the bacon is crisp, 10 minutes.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Grilled Eggplant Parm\n1/3 cup plus 1 tablespoon extra-virgin olive oil\n1 clove garlic, finely chopped\n1/4 teaspoon red pepper flakes \nOne 15-ounce can crushed tomatoes \n2 tablespoons pitted Kalamata olives, chopped \n1 sprig basil, plus 1/4 cup thinly sliced leaves, for garnish \n2 tablespoons unsalted butter \nKosher salt and freshly ground black pepper \n1 large eggplant, cut into 1/4-inch rounds \n12 ounces fresh mozzarella, sliced 1/4-inch thick \n1/4 cup grated Parmesan \nInstructions:\nPreheat the oven to 425 degrees F.\nHeat 1 tablespoon of the oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add the crushed tomatoes, olives, 1/4 cup water and the basil sprig and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Season with salt and discard the basil sprig. Remove from the heat, add the butter and stir to incorporate.\nMeanwhile, heat a grill or grill pan over medium high. Brush both sides of the eggplant slices with the remaining 1/3 cup olive oil and sprinkle lightly with salt and pepper. Grill, turning once, until well-marked and tender, about 4 minutes per side.\nSpread about a third of the sauce onto the bottom of a small rectangular (8-by-10-inch) baking dish. Top with half of the eggplant and half of the mozzarella, evenly spaced in the dish. Repeat with another third of the sauce and the remaining eggplant and mozzarella. Drizzle with the last of the sauce and sprinkle with the Parmesan.\nBake until the sauce is thickened and bubbling and the cheese is golden in spots, about 30 minutes.\nSprinkle with the sliced basil and serve warm.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "White Chocolate Caramel Apples\nVegetable oil cooking spray\n6 small Granny Smith apples, washed and scrubbed (see Cook's Note)\nTwo 11-ounce bags soft caramel candies (about 80 caramels)\nOne 11-ounce bag white chocolate chips \n1 cup semisweet chocolate chips \nInstructions:\nSpray a baking sheet with vegetable spray. Dry the apples well and insert a lollipop stick into the stem end of each apple.\nCombine the caramels and 1/4 cup water in a medium saucepan. Cook over medium heat, stirring constantly with a wooden spoon or spatula, until the caramel is melted and smooth. Holding them by the lollipop sticks, dip the apples in the caramel and roll them around to coat evenly. Lightly shake off excess caramel and set the apples stick-end up on the prepared baking sheet. Refrigerate until the caramel is set, about 15 minutes.\nPlace the white chocolate chips in a metal or glass bowl set over a double boiler and heat, stirring occasionally, until melted and smooth. Dip each caramel apple in the white chocolate, rolling it around to coat the caramel with the white chocolate. Lightly shake off excess and set the apple stick-end up on the wax paper. Refrigerate for another 30 minutes to set the white chocolate.\nMelt the semisweet chocolate chips in second bowl set over a double boiler. Spoon the melted chocolate into a piping or plastic bag fitted with a small round tip. Remove the apples from the refrigerator and pipe ghost or skeleton faces onto the apples. Refrigerate for 15 minutes, or until set. Keep chilled until ready to serve.\n", + "cuisine_type": "American" + }, + { + "recipe": "Bull Fillet with Anchovy Sauce\nOlive oil\n1 onion, finely chopped\n1 red bell pepper, seeded and brunoise\n1 green bell pepper, seeded and brunoise\n3 celery stalks, brunoise\n1 zucchini, brunoise\n1 carrot, peeled and brunoise\nSalt and freshly ground black pepper\nHerbes de Provence, to taste\n3 bay leaves\n8 anchovy fillets\nOlive oil\n1 shallot, finely chopped\n3 garlic cloves, finely chopped\nVinegar, to taste\n2 to 3 tablespoons water\nAbout 4 cups veal stock\nGround black pepper\n1 (2-pound) bull fillet\n7 ounces red rice, cooked\nFresh parsley, for garnish\nInstructions:\nIn a skillet over medium-high heat, add about 2 tablespoons olive oil. Once heated add the onions and saute. When the onions are translucent, add all of the other vegetables, stirring often. Season the vegetables with salt, pepper, herbes de Provence, and the bay leaves. When the vegetables are cooked, drain off any excess oil and set aside. Allow vegetables to come to room temperature.\nRinse the anchovy fillets in cold water. Add 2 to 3 tablespoons of oil to a frying pan over medium-high heat. Once heated, add the shallot and the anchovy fillets. Cook on low heat until fragrant. Add the garlic and let cook for 5 minutes. Deglaze the pan with vinegar, reduce the heat, then add 2 to 3 tablespoons of water and allow to reduce again. Add the veal stock and cook slowly until it thickens. Season with pepper.\nBull Fillet:\nTrim the fat off the bull fillet. Cut into pieces weighing about 5 ounces each. Sear the meat in a hot pan with oil on the stove, turning so that all sides are browed. Place the meat into a hot oven and cook until desired doneness.\nPlate the Dish:\nPlace the sauteed vegetables on the plate. Place the bull fillet on top of the sauteed vegetables. Add a scoop of rice and spoon the anchovy sauce onto the plate. Garnish the plate with parsley.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Raspberry Sunrise Mimosa\n10 ounces fresh raspberries\n1/2 cup grenadine, chilled\n2 cups pulp-free orange juice, chilled\nOne 750-milliliter bottle sparkling dry white wine, chilled\nInstructions:\nMake the ice: Fill each compartment of a 12-cube ice cube tray about a third of the way up with water and freeze until solid, about 1 hour. Puree half of the raspberries in a food processor until smooth. Add 1 to 2 teaspoons of puree to each cube compartment, coming about another third of the way up the side. Freeze until solid, about 1 hour. Top off each compartment with water and freeze until solid, another hour.\nMake the cocktail: Carefully pour the grenadine into a large freezer-safe pitcher so that the grenadine doesn't splash sides. Freeze until the grenadine is very cold and thick, about 30 minutes. Place a large serving spoon in the pitcher, holding it so the tip of the bowl touches the side of the pitcher just above the grenadine line. Slowly pour the orange juice into the bowl of the spoon, filling it up and letting the orange juice overflow run on top of the grenadine without mixing. Slowly bring the spoon up as the orange juice level rises. Using the same technique, add the sparkling wine, stopping after you've poured about half of the bottle to let the fizz subside. Continue pouring, slowly bringing the spoon up as the wine level rises. Top with half of the remaining raspberries. \nTo serve, stir to combine the cocktail in the pitcher. Add the prepared ice cubes to Champagne flutes. Fill with the cocktail and top off with the remaining raspberries.\n", + "cuisine_type": "American" + }, + { + "recipe": "Glazed Apples and Pears\n1 to 2 tablespoons Calvados or Apple Jack, optional\n2 firm cooking apples, such as Golden Delicious, Macoun, Cortland, or Gravenstien\n2 ripe pears, such as Anjou, Bartlett, or Comice\n1 lemon\n3 tablespoons unsalted butter\n3 tablespoons sugar\n1 (3-inch) cinnamon stick or vanilla bean, split lengthwise\nInstructions:\nPeel, halve and core, both the apples and pears. Cut each 1/2 into 4 wedges and transfer to a medium bowl. Halve the lemon and squeeze the juice over the fruit, toss lightly.\nMelt the butter in a skillet over high heat. Add the sugar, and cook until the sugar begins to caramelize. Add the fruit the caramel may seize (harden) don't be alarmed. Add the cinnamon stick or vanilla, and cook, stirring, until the caramel melts, and the fruit is juicy, about 7 minutes.\nIf adding the Calvados, remove the pan from the heat before adding the alcohol. Return the pan to the heat. To flambe the alcohol on a gas burner, carefully tip the pan toward the flame; and on an electric element hold a long match at the inside edge of the pan until it ignites. Swirl the pan over the heat until the flame subsides. Serve fruit, warm, over ice cream with cookies.\nServing suggestion: Vanilla Ice cream and gingerbread cookies.\n", + "cuisine_type": "American" + }, + { + "recipe": "Peas and Carrots\n2 tablespoons butter\n4 big carrots, cut into small dice\n16 ounces frozen peas\nSalt and pepper\nFresh basil leaves, chopped\nInstructions:\nMelt the butter in a saute pan over medium heat. Add the carrots and saute until they are tender. Add the peas and salt and pepper to taste and saute until they are thawed and cooked through. Stir in the chopped basil before serving.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Orange Liqueur Marinated Strawberries\n2 pints strawberries, washed and quartered\n3 tablespoons confectioners' sugar\n3 tablespoons orange liqueur\n1 large orange, juice and zest reserved\n1 lemon, juice and zest reserved\n1 vanilla bean\n1/2 pint whipping cream\n1 pint premium vanilla ice cream\nInstructions:\nToss the strawberries with the confectioners' sugar, liqueur, juices, and zest. Allow to marinate refrigerated for 30 minutes. Split the vanilla bean open with a knife and scrape out the seeds. Add the seeds to the whipping cream in an ice cold bowl and whip the cream to soft peaks just prior to serving. Serve one scoop of ice cream in a martini glass, spoon some marinated strawberries over the ice cream and serve with a dollop of whipped cream on top.;\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Marinated Tuna with Spiced Sprouts\n1 pound skinless, boneless tuna, such as Hawaiian yellow fin\n1/2 cup rice wine vinegar\n2 1/2 tablespoons soy sauce\n2 tablespoons mirin\n2 tablespoons freshly grated ginger\n2 (2ounce) packages daikon spiced sprouts, roots trimmed\n1/2 medium red onion, shredded\nInstructions:\nUsing a sharp, wet knife, thinly slice tuna along grain using a long, horizontal sawing motion. The easiest way to do this is to press the fish down with one hand and cut slices off the top. Cover four serving plates with tuna. The lined plates may be reserved in refrigerator, covered with plastic wrap, up to 4 hours.\nMix vinegar, soy sauce, mirin, and ginger in a small bowl and spread about 2 tablespoons over each serving, evenly coating fish. Divide sprouts and arrange in a small fan on the side of each plate. Divide the red onion and place in a small mound at root end of sprouts. Spoon a bit of dressing over sprouts and serve immediately.\n", + "cuisine_type": "Japanese" + }, + { + "recipe": "Lemon and Herb Chicken with Asparagus and Roasted Red Potatoes for Two\n5 small red potatoes, rinsed and cut into quarters\n1 tablespoon plus 1 teaspoon olive oil\n1/2 teaspoon garlic powder\nSalt and ground black pepper\n1 teaspoon Italian seasoning\n1 large chicken breast, sliced in half horizontally to make 2 cutlets\n2 tablespoons unsalted butter\n2 tablespoons all-purpose flour\n1 cup chicken stock\nZest of 1 lemon plus juice of 1/2 a lemon, plus more juice if desired\n1/2 pound asparagus, rinsed and cut into thirds\nInstructions:\nPreheat the oven to 400 degrees F. Place the potatoes on a baking sheet and drizzle 1 tablespoon olive oil all over the potatoes. Sprinkle the garlic powder and some salt and pepper on top. Toss with your hands to coat all sides of the potatoes with the oil and seasoning. Bake, rotating the pan and flipping the potatoes halfway through, until fork-tender, 20 to 25 minutes. \nMeanwhile, add the remaining teaspoon olive oil to a large skillet over medium-high heat. Sprinkle the Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper onto the chicken breasts and gently pat it down with your fingers. Add the chicken breasts to the hot skillet and brown on both sides, 3 to 4 minutes per side. Remove from the skillet and reduce the heat to low. \nMelt the butter in the skillet then sprinkle flour on top of the butter. Whisk to cook off the raw flour taste, 1 minute, then carefully add the chicken stock, vigorously whisking. Add the lemon zest and juice. Let cook, whisking occasionally, until thickened, 5 to 7 minutes. Add the asparagus to the pot and cook until the asparagus has softened but is still bright green, about 7 minutes. \nAdd the chicken back into the skillet and cook to ensure it's cooked thoroughly, another 3 minutes. Coat the chicken with sauce from the pan. \nPlace 1 piece of chicken on each of 2 plates, then divide the roasted potatoes between the plates next to the chicken. Place half of the asparagus on each plate and drizzle some sauce on top. Use the juice of the remaining lemon half on top of the dish if you desire more lemon flavor.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "DECORATIVE CENTERPIECES Pumpkin Patch Centerpiece\nNonstick cooking spray\n1/2 cup flour\n2 (18 1/4-ounce) boxes yellow cake mix\n1 cup pumpkin puree\n2/3 cup vegetable oil\n4 eggs\n1 (16-ounce) can white frosting\n1 (16-ounce) box confectioners' sugar\n1/4 cup pumpkin puree\nRed and yellow food coloring\nInstructions:\nPreheat the oven to 350 degrees F. Spray both large and small cake pans with nonstick cooking spray, coat with flour, and knock out the excess.\nFor the cake: Combine the cake mix with the pumpkin puree, oil and eggs. Using a hand mixer, beat on medium until well incorporated, about 3 minutes. Using an ice cream scoop, fill 6 of the the mini pumpkin pans 2/3 of the way to the top. Fill the unused cups with water so the pan doesn't burn. Pour the remaining batter into the large pan, 2/3 of the way up the sides. Bake the small pans until the tops are golden brown and a toothpick inserted in the center comes out clean, 10 to 12 minutes. Continue to bake the large cake until browned and toothpick inserted in center comes out clean as well, about 30 minutes. Remove from the oven and, once cool enough to handle, invert onto a wire cooling rack to cool completely.\nSlice the tops off of each cake so that it is flat. Spread about 1/4 cup of the frosting on the cut side of the large cake. Place the other cake half on top of the icing to form a large pumpkin. The icing will act as glue and hold the 2 halves together. Repeat the process with the smaller cakes using 1 tablespoon of frosting per cake set.\nFor the fondant: In a large bowl with a hand mixer, beat together the confectioners' sugar and pumpkin puree. Slowly add water by the tablespoonful until a very thick but pourable consistency is reached. Color the fondant orange with a few drops each of red and yellow food coloring. Put the icing in a resealable zip top bag. Place the cakes on a wire cooling rack fitted in a sheet pan. Snip the corner the zip top bag and start to squeeze fondant over top of cakes, allowing to drip down the sides. Let the fondant dry before inserting the stems.\nFor the stems: Wrap the cork with the green raffia. Insert a toothpick half way into the cork. Insert into the top of the large pumpkin. Cut the soldering wire into 6 (6-inch) pieces and fold each piece into thirds to form one thick piece about 2 inches long. Wrap with raffia and insert into the top of each small pumpkin cake.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Crispy Oven Fries with Feta-Red Pepper Dip\n3 tablespoons kosher salt, plus more to taste\n2 pounds russet potatoes, cut into wedges \n3 tablespoons unsalted butter, melted \nFreshly ground black pepper \nOne 8-ounce jar roasted red bell peppers (see Cook's Note)\n2 ounces feta, coarsely chopped \n3/4 cup toasted walnuts or almonds \n2 tablespoons olive oil \n1 tablespoon honey \n2 teaspoons lemon juice \n1/2 teaspoon ground cumin \n1/4 teaspoon crushed red pepper \n1 clove garlic \nKosher salt and freshly ground black pepper\nInstructions:\nFor the fries: Dissolve the salt in a large bowl of cold water and add 1 cup of ice cubes. Submerge the potato wedges and soak for 20 minutes.\nPreheat the oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.\nDrain the potatoes and pat them dry. Toss them in the butter and season with salt and pepper. Transfer them to the prepared baking sheet and bake, tossing halfway through, until browned, about 1 hour. Add additional salt and pepper if desired.\nFor the feta-red pepper dip: Combine the bell pepper, feta, nuts, olive oil, honey, lemon juice, cumin, crushed red pepper, garlic, a pinch of salt and a few turns of black pepper in a food processor and blend until smooth. Taste and adjust seasonings as desired.\nTop the fries with the feta-red pepper dip and serve.\n", + "cuisine_type": "American, Mediterranean" + }, + { + "recipe": "Pickled Chipotles\n6 dried chipotle or morita chiles, stemmed, seeded if desired\n2 cups red wine vinegar\nInstructions:\nIn a small pot combine chiles and vinegar. Bring to a boil. Reduce to a simmer and cook, covered, for about five minutes. Set aside to cool. Store in a jar in the refrigerator for up to 3 months.\n", + "cuisine_type": "Mexican" + }, + { + "recipe": "Beef and Cheese Lasagna\n1 tablespoon olive oil\n1 cup chopped onion\n4 cloves garlic, minced\n3 pounds lean ground beef or ground turkey\n1 tablespoon dried basil\n1 tablespoon dried oregano\n1/2 teaspoon crushed red pepper flakes\n3 (28-ounce) cans diced tomatoes\n1 (14-ounce) can tomato sauce\n4 cups ricotta cheese (regular or part-skim)\n8 ounces grated mozzarella cheese (regular or part-skim), divided\n1 egg\n1/2 teaspoon ground black pepper\n12 uncooked lasagna noodles\n1/4 cup grated Parmesan or Romano\nInstructions:\nFor the Lasagna Filling:\nPreheat oven to 350 degrees F.\nHeat the oil in a large stock pot over medium heat. Add onion and garlic and saute 3 minutes, until soft. Add, beef and cook 5 to 7 minutes, until browned all over, breaking up the meat as it cooks. Stir in basil, oregano and red pepper flakes.\nAdd diced tomatoes and tomato sauce and bring to a simmer. Reduce heat to low and simmer 10 to 15 minutes. Remove from heat and set aside.\nFor the Lasagna:\nMeanwhile, in a large bowl, combine ricotta, half of the mozzarella, egg, and black pepper. Mix well.\nPour 1 cup of the meat sauce in the bottom of a 13 by 9-inch lasagna pan. Arrange 4 UNCOOKED lasagna noodles on top of sauce, overlapping noodles slightly to cover the bottom. Spoon half of the cheese mixture over noodles. Top with 1 1/2 cups of meat sauce and 4 more noodles. Top second layer of noodles with remaining cheese mixture, 1 1/2 cups of meat sauce and 4 more noodles. Top noodles with 1 1/2 cups of meat sauce and remaining mozzarella cheese. Top with Parmesan cheese.\nRefrigerate or freeze the remaining sauce.\nCover with foil and bake 45 minutes. Uncover and bake 15 more minutes, until top is golden and bubbly. Let stand 5 minutes before slicing.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Mashed Potatoes with Leeks and Sour Cream\n12 baking potatoes\n4 large leeks\n2 tablespoons unsalted butter plus 1/2 cup\n2 cups chicken broth\nSalt and white pepper\n1 cup sour cream\n1/2 cup whole milk\nInstructions:\nPeel potatoes and quarter them. Put in a pot of cold water with some salt and bring to a boil. Turn down to a simmer and cook until tender, 15 to 20 minutes.\nClean and chop leeks. Melt the 2 tablespoons butter in a large saute pan. Add leeks and sweat until they are soft and translucent. Add chicken broth and a little salt and white pepper and simmer for 3 to 4 minutes. Puree all in blender and put aside.\nMash the potatoes with a masher. Add leeks, sour cream, 1/2 cup butter, and milk. Whip with an electric hand mixer. Do not over beat. Season, to taste, with salt and white pepper. Can be reheated in microwave before serving.\nNote: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.\n", + "cuisine_type": "American, British" + }, + { + "recipe": "Sweet and Spicy Shrimp Fajitas with Peppers and Onions\n1/3 cup olive oil\n1/4 cup torn cilantro\n1/4 cup honey\n3 tablespoons fresh lime juice\n1 teaspoon thyme leaves\n6 cloves garlic, smashed\n2 jalapenos, seeded\nKosher salt and freshly ground black pepper\n1 1/2 pounds peeled and deveined large shrimp\n2 red bell peppers, cut into 1-inch strips\n2 yellow bell peppers, cut into 1-inch strips\n2 large red onions, thickly sliced\n3 tablespoons olive oil\n2 limes, juiced\nKosher salt\nNeutral oil, for oiling the grill grates\nWarm tortillas, for serving\nSuggested toppings: guacamole, sour cream, lime wedges, chopped cilantro, sliced jalapenos, pico de gallo\nInstructions:\nFor the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the shrimp and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking\nFor the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.\nPrepare a grill for medium-high heat and brush the grill grates with oil.\nGrill the shrimp until cooked through, about 2 minutes per side.\nServe with the warm tortillas and toppings.\n", + "cuisine_type": "American, Latin American" + }, + { + "recipe": "Frozen Hibiscus Margaritas\n1 cup sugar\n1/2 cup dried hibiscus flowers\n1 1/2 cups silver tequila\n3/4 cup triple sec\n3/4 cup fresh lime juice (from about 8 limes), plus wedges for garnish\nKosher salt\nInstructions:\nCombine the sugar, hibiscus and 1 cup water in a small saucepan. Bring to a boil, reduce the heat to medium and cook, stirring occasionally, until the sugar is dissolved. Transfer to a small bowl and refrigerate until cold, at least 1 hour.\nCombine the tequila, triple sec and lime juice in a pitcher. Strain the hibiscus syrup into the pitcher; stir until incorporated. Chill 30 more minutes.\nSpread some salt on a shallow dish. Moisten the rims of 8 glasses with a lime wedge and dip in the salt. Combine half of the tequila mixture with 4 cups ice in a blender and blend until slushy. Transfer to a separate pitcher; repeat with the remaining tequila mixture and 4 more cups ice. Serve in the prepared glasses; garnish with lime wedges.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Frittata Pizza\n2 tablespoons olive oil Tomato sauce to cover pizza\n1/2 cup finely chopped onion 1/2 cup diced or grated\n1/2 cup finely chopped red bell pepper Mozzarella\n2 cups plainly cooked strand pasta Anchovies, sliced black olives\n3 eggs, lightly beaten or pepperoni for topping\nSalt and freshly ground black pepper\nInstructions:\nIn a non-stick skillet, heat olive oil. Add onions and peppers, cover and cook for 5 minutes or until tender. While this is cooking, chop up strand pasta if it is sticking. Add the pasta and cook, uncovered, very slowly until a crust just begins to form. Stir in eggs and, with a fork, work them into the pasta. Cover and cook over very low heat until eggs have set, about 3 minutes. With a spatula, work the bottom to loosen it so that you will have an easier time later sliding it on a plate. Uncover, spoon over tomato sauce and scatter mozzarella and whatever toppings you like. Cover again just to melt the cheese. Slide onto plate and serve.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Buffalo Popcorn Chicken Bites\nVegetable oil, for frying\n2 1/2 cups complete pancake mix, any brand, divided\n1 1/4 cups water8 teaspoons hot sauce, divided (recommended: Tabasco)\n1 1/4 pounds chicken tenders or chicken breast cut into small bite-sized pieces\n1 cup store bought, good quality refrigerated blue cheese dressing (recommended: Marie's brand)\n2 scallions, finely chopped\n1 teaspoon coarse black pepper,\n1/3 palm full\nCut celery sticks, store bought\nInstructions:\nIn a deep sided skillet heat 1 1/2 inches of vegetable oil over medium heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready.\nWhile the oil is heating make the batter. In a wide mixing bowl combine 2 cups of the pancake mix, 1 1/4 cups water and about 6 teaspoons hot sauce. (Use a regular teaspoon you would stir coffee with ¿ that's what I did. I don't, technically, have a set of actual measuring spoons.)\nPlace the remaining plain 1/2 cup pancake mix in another wide mixing bowl. Arrange the batter and the bowl of plain pancake mix near the cook top and the heating oil. Line a plate with a few sheets of paper towels and keep within reach.\nOnce the oil is heated and ready, toss the chicken pieces in 2 teaspoons of hot sauce then toss in the plain pancake mix, coat evenly and shake off excess. The plain dry pancake mix will help the batter stick to the chicken pieces. Add some of chicken to the batter, you are going to want to work in 3 to 4 batches coating and frying. Using a fork, toss the bites in the batter. Remove the first batch from the batter, shaking off the excess batter as you carefully add them to the hot oil. Fry for 2 minutes on the first side, or until the first side is a deep golden brown, flip and continue to fry for another 2 minutes or until deep golden brown all over. Remove from the oil and drain on the paper towel lined plate, season with salt. Repeat until all the popcorn chicken bites are fried. Serve immediately with refrigerated, good quality creamy blue cheese prepared dressing with chopped scallions and black pepper stirred into it for dipping. Garnish platter with celery sticks.\n", + "cuisine_type": "American" + }, + { + "recipe": "Fresh Fruit and Spiced Yogurt\n2 tablespoons quinoa, cooked\n8 ounces nonfat yogurt\n1/4 teaspoon ground cinnamon\n1 teaspoon orange, zest\n1 mango, cut in 1/2\n12 ounces papaya, peeled and sliced\n8 ounces melon, peeled and sliced\n4 ounces strawberries, washed and hulled\n4 limes, cut in 1/2\n4 mint leaves, for garnish\nInstructions:\nBegin by toasting quinoa in a dry saute pan over medium heat. In a small bowl, mix the yogurt with the cinnamon and zest. Slice the mangoes. Arrange the fruit equally on 4 chilled salad plates around the fanned mango and place the yogurt in the center. Garnish each plate with mint leaves and sprinkle a teaspoon of the toasted quinoa over the fruit and yogurt. ;\n", + "cuisine_type": "American, Middle Eastern" + }, + { + "recipe": "Chinese-Style Dumplings\n4 cups all-purpose flour\n1/4 teaspoon salt\n2 cups hot water\n2 boneless duck breasts and legs with skin, put through meat grinder fitted with medium blade\n1 cup finely chopped savoy cabbage \n3 tablespoons freshly chopped scallions\n2 tablespoons freshly chopped cilantro leaves\n2 tablespoons freshly chopped chives\n1 egg, lightly beaten\n2 tablespoons chili paste\n1 tablespoon hoisin sauce\n2 tablespoons cornstarch\n1 teaspoon ground ginger\n1 teaspoon Chinese five-spice powder\nSalt and freshly ground black pepper \n1 cup black vinegar\n1/4 cup rice vinegar\n2 tablespoons hoisin sauce\n2 tablespoons fresh lime juice\n1 tablespoon chili paste\n2 tablespoons freshly chopped cilantro leaves\n2 tablespoons freshly chopped mint leaves\n1 tablespoon freshly chopped Thai basil leaves\n1/2 habanero pepper, minced\nPeanut oil, for cooking \nLime wedges, for garnish\nCilantro leaves, for garnish\nInstructions:\nFor the dough: Whisk the flour with the salt and stir in the water until dough is shaggy. Turn onto a lightly floured board and knead briefly; dough should be soft and pliable but not too sticky. Rest, covered, while you make the filling and the sauce.\nPlace all the ingredients in a large bowl and mix until thoroughly combined. To check for seasoning, fry a bit in some hot oil until just cooked through. Adjust the seasoning as necessary.\nFor the sauce:\nCombine all but the last 2 ingredients in a bowl for dipping. Sprinkle the basil and habanero over the top.\nTo Assemble and Cook:\nFlour your work surface lightly and roll the dough, or pieces of it, about 1/8-inch thick (too thin and the dough will tear as you fill the dumplings). Cut out circles with a 3-inch round cutter. Cover the dough with a side towel or piece of plastic wrap as you work. Have a small bowl of water next to you. Place a scant tablespoon of filling in the middle of a dough circle, and press it so that it spreads slightly toward the side edges of the dough. Using your fingertip or a small pastry brush, wet the edge of the dough. Fold the dough up around the filling so that the filling sits on the work surface-that's the bottom of your dumpling-and the seam is between your fingers. Pleat the dough that is facing you, about 6 times, pressing it against the back to seal-only the front of the dumpling should be pleated. The corners of the dumpling should curl slightly away from you, toward the unpleated side. Heat a skillet, just large enough to accommodate the number of dumplings you want to cook over high heat. Add a thin coating of oil, heat, then add the dumplings in concentric circles. They should be touching. Cook until the bottoms are golden brown, 3 or 4 minutes (reduce the heat if they are browning too quickly). Add enough water to come about 1/4 of the way up the sides of the dumplings-it will spatter. Cover the skillet, adjust the heat so that the water is simmering, and cook for about 7 minutes. Uncover the skillet and, if there is water left, let it cook off. Check the dumpling bottoms-if they need to brown a bit more, let them, adding a bit more oil if necessary. Serve the dumplings immediately, drizzled with some dipping sauce and garnished with cilantro and lime wedges.\n", + "cuisine_type": "Chinese" + }, + { + "recipe": "Cream of Celery Soup\n6 slices bacon, quartered\n2 tablespoons unsalted butter\n3 cups chopped celery hearts\n3 cups chopped peeled celery root\n1 shallot, chopped\n2 teaspoons fresh thyme\n1/2 teaspoon celery seeds\nKosher salt and freshly ground pepper\n3/4 cup half-and-half\n2 cups fresh parsley\n2 tablespoons fresh tarragon\n1 teaspoon fresh lemon juice\nInstructions:\nCook the bacon in a large skillet over medium heat until crisp, about 8 minutes. Drain on paper towels.\nPour 1 tablespoon of the bacon drippings into a large pot over medium heat; add the butter. When the butter is melted, add the celery, celery root and shallot. Cook, stirring, until the shallot starts softening, about 5 minutes. Add the thyme, celery seeds, 1 teaspoon salt and a few grinds of pepper; stir to coat. Add 6 cups water and the half-and-half; bring to a simmer and cook until the vegetables are tender, about 20 minutes.\nWorking in batches, transfer the soup to a blender and puree until smooth, adding some parsley and tarragon to each batch (or puree in the pot with an immersion blender). Return the soup to the pot and bring to a simmer; thin with water as needed. Season with the lemon juice, salt and pepper. Top each serving with the bacon.\n", + "cuisine_type": "American" + }, + { + "recipe": "Crudite with Olive-Creme Fraiche Dip\n1/2 cup chopped olives\n1 cup creme fraiche\n3 tablespoons chopped parsley leaves\nSalt and freshly ground black pepper\n1 bunch baby carrots, peeled\n1 pound fingerling potatoes, boiled and halved lengthwise\n1 head fennel, thinly sliced\n2 to 3 baby zucchini, cut into 3-inch sticks\nInstructions:\nIn a mixing bowl, combine the olives, creme fraiche, and parsley and season with salt and pepper. Mix to combine, then transfer to a small dipping bowl. Serve with an assortment of crudite, of your choice.\n", + "cuisine_type": "French, Italian" + }, + { + "recipe": "Brown Sugar and Soy Glaze\n1/2 cup agave nectar\n1/2 cup mirin \n1/2 cup molasses \n1/2 cup sherry vinegar \n1/4 cup plus 1 tablespoon soy sauce \n1/4 cup loosely packed brown sugar \n5 cardamom pods \n2 cinnamon sticks \n1 bay leaf \n1 Thai chile\n1 star anise \nInstructions:\nCombine the agave, mirin, molasses, vinegar, soy sauce, brown sugar, cardamom, cinnamon, bay leaf, chile and star anise in a medium saucepan. Bring the mixture to a simmer and reduce to a glaze, 10 to 15 minutes. Strain, discarding the solids.\nUse as a glaze for baked ham, or when cooking lamb, chicken or pork. Warm before using, so the glaze coats the meat evenly. \n", + "cuisine_type": "Asian, Middle Eastern" + }, + { + "recipe": "Summer Vegetable Soup with Andouille\n2 tablespoons extra-virgin olive oil, plus more for drizzling\n1 12-ounce package fully cooked andouille sausages, halved lengthwise and sliced into 1-inch pieces\n1 pound red-skinned new potatoes, cut into chunks \n4 ounces wax beans, trimmed and halved \n4 ounces green beans, trimmed and halved \n1 ear of corn, kernels cut off \n1 tablespoon tomato paste \n1 teaspoon chopped fresh thyme \nKosher salt and freshly ground pepper\nKosher salt and freshly ground pepper \n2 cups low-sodium chicken broth \n1 large tomato, chopped\n2 tablespoons chopped fresh parsley\nInstructions:\nHeat the olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring often, until browned, about 5 minutes. Transfer to a plate using a slotted spoon.\nAdd the potatoes, wax beans, green beans, corn, tomato paste, thyme, 3/4 teaspoon salt and a few grinds of pepper to the pot and stir to coat. Add 4 cups water and the chicken broth and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, about 15 minutes.\nAdd the sausage to the pot and return the soup to a simmer; season with salt. Top each serving with the tomato, parsley and a drizzle of olive oil.\n", + "cuisine_type": "American, Cajun" + }, + { + "recipe": "Sauteed Tenderloin Steaks with Wine Sauce\nTwo 1 1/4-inch thick (8 ounces weight) tenderloin steaks, top loin center cut\n1 tablespoon olive oil\nTablespoon or so finely sliced scallion\n1/2 cup good red wine\n1 tablespoon butter\nMinced parsley or chopped chives\nSalt and pepper\nInstructions:\nTrim steaks of excess fat and pat dry with towels; brush them lightly with some olive oil and lightly oil a nonstick pan. Saute steaks 1 1/2 minutes to 2 minutes a side for red rare; longer for medium. Remove steaks to a warm plate. Degrease most of the fat, leaving only a teaspoon in skillet. Add the scallions and stir for a moment. Pour in wine and scrape deglazings; boil down until syrupy. Remove from heat, add butter and parsley or chives if you wish; pour over steak\n", + "cuisine_type": "American" + }, + { + "recipe": "Tandoori Smoked Salmon Ravioli with Goat Cheese Parfait and Osetra Caviar\n1 salmon fillet\n2 cups salt\n2 cups sugar\n2 cups water\nCurry powder\n4 quail eggs\n4 goyoza wrappers\n2 tablespoons Swedish mustard\n1 tablespoon Chinese Mustard\n1/2 teaspoon squid ink\n1/2 tablespoon miso\n1/2 tablespoon black bean paste\n5 egg yolks* (See Disclaimer)\n1/2 cup tennet sugar\n3/4 cup sour cream\n3/4 cup heavy cream\n3/4 cup creme fraiche\n1/4 cup goat cheese\n1 tablespoon Absolut Citron\n1 teaspoon salt\n3 lemons, juiced\nGarnish, osetra caviar\nInstructions:\nSalmon: Cure salmon fillet in equal parts salt, sugar and water for 2 hours. \nDry with a towel. Smoke with applewood chips. And brush with Tandoori spices. \nPoach quail eggs with goyoza wrappers around them.\nFor the mustard: Mix all ingredients in a blender until smooth. Serve salmon with poached quail eggs and black mustard sauce.\nFor the parfait: Whisk the yolks and sugar together. Set aside. Whisk the sour cream, heavy cream, creme fraiche and goat cheese together. Fold the cream mixture into the yolk mixture. Add the Absolut Citron, salt and lemon juice. Layer into Parfait glass, garnish with Caviar.\n", + "cuisine_type": "Indian, French, Italian" + }, + { + "recipe": "Mushroom Gruyere Grilled Cheese\n1/2 cup robiola fresca cheese, at room temperature (substitute cream cheese if unavailable)\n1/2 tablespoon lemon zest \n1 teaspoon chopped fresh rosemary \n1/2 teaspoon white truffle oil \nSalt and freshly ground black pepper \n6 tablespoons extra-virgin olive oil\n2 pounds mixed wild and cultivated mushrooms, trimmed and thickly sliced \nKosher salt and freshly ground black pepper \n2 shallots, finely chopped \n2 cloves garlic, finely chopped \n2 tablespoons unsalted butter \n2 tablespoons chopped fresh rosemary \n2 tablespoons fresh thyme leaves \n4 slices pan de mie or French Pullman bread, cut 3/4-inch thick\n1 stick (8 tablespoons) European-style butter, at room temperature\n4 thin slices Gruyere\n4 thin slices fontina\n4 tablespoons chopped fresh herbs (parsley, tarragon, chives and chervil) \nCoarse sea salt\nInstructions:\nFor the truffle spread: Thoroughly combine the robiola, lemon zest, rosemary, truffle oil and some salt and pepper in a bowl. Reserve at room temperature.\nFor the mushrooms: Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium-high heat until it shimmers. Add just enough of the mushrooms to loosely cover the bottom of the skillet (you should be able to see the pan between the mushrooms). Season the mushrooms with salt and pepper. Cook for about 2 minutes, then gently turn the mushrooms over as they brown and soften.\nAdd a little chopped shallot and garlic, some butter and some rosemary and thyme to the pan. Continue cooking until the mushrooms are tender, about 2 minutes more; transfer to a paper towel.\nWipe out the skillet and repeat the process, cooking the mushrooms in small batches. Reserve at room temperature. \nFor the grilled cheese: Preheat a griddle over moderately low heat to 350 degrees F.\nBrush one side of each bread slice with softened butter. Spread the opposite side with truffle spread (1/4 cup per slice). Top each with a slice of fontina and a slice of Gruyere Spoon 1/2 cup of the mushrooms onto each slice. Sprinkle with the herbs and season with salt. Close the sandwiches.\nSet the sandwiches on the hot griddle and press with a large baking sheet weighted down with cans. Cook until toasted, 3 minutes per side. \nCut the sandwiches in half diagonally and serve hot.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Chocolate Fondue\n8 ounces extra bitter chocolate\n3 ounces butter, softened\n1/3 cup water\nInstructions:\nForm mini scoops of ice cream in your favorite flavors, placing the scoops on a cookie sheet. Insert small wooden skewers into the scoops Place in the freezer. Have ready chopped nuts, toasted coconut or any of your favorite ice cream garnishes.\nMelt chocolate over double boiler, whisk in softened butter. Pour water in all at once, whisk. Pour into fondue pot, place over sterno. Remove ice cream from freezer, dip in fondue, roll in garnishes. ENJOY!!!\n", + "cuisine_type": "Swiss" + }, + { + "recipe": "Gochujang Brown Rice Bowls Topped with Avocado, Bacon, Scallions, and Fried Eggs\n4 cups cooked brown rice\n3/4 cup Food Network Kitchen™ Inspirations Korean Gochujang Cooking Sauce\nKosher salt\n4 strips bacon\n1 teaspoon vegetable oil\n4 large eggs\n1 avocado, sliced\n2 scallions, sliced\n2 teaspoons toasted sesame oil\n2 teaspoons black sesame seeds\nInstructions:\nToss together the rice and 1/2 cup of the Korean Gochujang Cooking Sauce in a medium bowl. Cover and microwave until hot, stirring halfway through, about 4 minutes. Season with salt.\nMeanwhile, cook the bacon in a large nonstick skillet over medium heat until browned and crispy, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain and then roughly chop.\nWipe out the skillet, add the oil and place it over medium-high heat. Crack the eggs into the skillet and sprinkle each with a little salt. Cover and cook until desired doneness. Remove from the heat.\nDivide the hot rice among 4 bowls. Top each with an egg, avocado slices, bacon, the remaining cooking sauce and scallions. Drizzle each with 1/2 teaspoon of the sesame oil and sprinkle with the sesame seeds. \n", + "cuisine_type": "Asian, Korean" + }, + { + "recipe": "Christmas Pasta Salad\nKosher salt\n2 heads broccoli (about 1 1/2 pounds), cut into florets \n1 pound mezze rigatoni or other short tubular pasta \n1/3 cup plus 2 tablespoons olive oil \n1 1/2 cups baby spinach \n1/2 cup freshly grated Parmesan (about 1 ounce) \n1/4 cup almonds \n1/4 cup packed fresh basil leaves \nJuice of 1 lemon (about 3 tablespoons) \n2 tablespoons chopped fresh chives, plus more for serving \n2 roasted red peppers, drained and sliced (about 1 1/2 cups) \n1/2 cup sun-dried tomatoes packed in oil, drained and thinly sliced \n8 ounces small mozzarella balls (or pearls) \n2 tablespoons white wine vinegar \nInstructions:\nBring a large pot of generously salted water to a boil. Fill a large bowl with cold water. Drop the broccoli into the boiling water and cook until crisp-tender and bright green, about 2 minutes. Remove with a slotted spoon and plunge into the cold water to stop the cooking. Let sit until cool, then drain and set aside.\nReturn the water in the pot to a boil and cook the rigatoni according to the package directions for al dente. Drain in a colander and transfer to a large bowl. Toss the pasta with 2 tablespoons of the olive oil to coat evenly and refrigerate until cooled completely, about 10 minutes. \nMeanwhile, add the remaining 1/3 cup olive oil to a blender with the spinach, Parmesan, almonds, basil, lemon juice, chives and 1/4 cup water and puree until completely smooth. Pour the pesto over top of the pasta and add the reserved broccoli, red peppers, sun-dried tomatoes, mozzarella, vinegar and 1 teaspoon salt. Toss gently until well combined. Transfer to a serving bowl and sprinkle with more chopped chives. Cover and refrigerate until ready to serve, up to 4 hours.\n", + "cuisine_type": "Italian, Mediterranean" + }, + { + "recipe": "Peanut Noodle Salad\n8 ounces rice vermicelli noodles\n6 tablespoons fresh lime juice\n3 tablespoons low-sodium soy sauce\n3 tablespoons creamy peanut butter\n3 tablespoons packed dark brown sugar\n3 tablespoons vegetable oil\n1 small red bell pepper, thinly sliced\n1/2 cup sliced scallions\n1/2 cup roughly chopped fresh basil\n1/2 cup roughly chopped fresh cilantro\n1/2 cup roughly chopped fresh mint\nKosher salt\n1/3 cup salted roasted peanuts, roughly chopped\nInstructions:\nPut the noodles in a large bowl and cover with boiling water. Let the noodles soak until tender, about 10 minutes; drain and rinse under cold water until cool. Transfer to a serving bowl.\nWhisk the lime juice, soy sauce, peanut butter, brown sugar and vegetable oil in a medium bowl until smooth. Pour the dressing over the noodles. Add the bell pepper, scallions, basil, cilantro and mint and toss to combine. Season with salt and sprinkle with the peanuts.\n", + "cuisine_type": "Asian, Thai" + }, + { + "recipe": "Paella. American-style\n2 tablespoons olive oil\n2 tablespoons tomato paste\n1 pound boneless sirloin steak, trimmed of fat, cut into 1-inch cubes\n2 dozen (51 to 60 count) frozen shrimp, thawed, shelled and deveined\n1 (6.8-ounce) box beef flavor rice preparation (recommended: Rice a Roni)\n2 1/2 cups hot water\n2 tablespoons butter\n1 small onion, sliced\n1/4 cup peas, frozen\n1/2 cup sliced baby carrots\n1/2 medium red bell pepper, diced\n1 (3.5-ounce) can mushrooms, drained\n1/4 cup pitted, sliced black olives such as kalamata\n2 tablespoons grated Parmesan\nInstructions:\nHeat a large skillet over medium-high heat. Add the olive oil, tomato paste and beef. Brown the steak; transfer to a bowl and set aside.\nMake the rice a roni in a large skillet, according to manufacturer's instructions. Just before you put on the lid, add all of the remaining ingredients, except the beef mixture. Simmer for 20 to 25 minutes. Add the beef the last 10 minutes of cooking to warm through.\nClick here to view Food Network Kitchen's healthier version of this recipe.\n", + "cuisine_type": "American, Spanish" + }, + { + "recipe": "Sauteed Beet Greens\nOlive oil, to coat pan\n2 bunches beet greens, washed and cut into 2-inch pieces\n2 cloves garlic, minced\n1 teaspoon crushed red pepper flakes\nZest and juice of 1/2 lemon\nKosher salt and freshly ground pepper\nInstructions:\nHeat a medium saute pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.\n", + "cuisine_type": "Italian, Mediterranean" + }, + { + "recipe": "Red Roast Duck with Bok Choy Fondue\n1 bottle red wine\n2 cups shaohsing wine, may substitute with 1 cup dry sherry\n4 cups thin soy sauce\n4 cups of water, or enough to cover duck\n1 large whole duck, head off, eviscerated\n2 boxes of Chinese rock sugar or 2 cups brown sugar\n1 large piece ginger sliced\n1 head of garlic, sliced in half\n2 bunch scallions\n2 star anise\n2 Thai bird chiles\n2 cinnamon sticks\n8 bok choy, halved, decored and cleaned\nSliced scallions, for garnish\nInstructions:\nPut all liquid ingredients and sugar in a tall stock pot and bring to boil. Add duck and reduce heat. When boiling again, turn down to a simmer and skim. Add the rest of the remaining ingredients, except bok choy. Taste for seasoning. It should have an inherent sweetness to the liquid. If not, add more brown sugar. Simmer slowly for 2 to 3 hours, or until duck is very soft. For the last 10 minutes of cooking, add the bok choy. Carefully remove duck and bok choy. Strain the liquid and reduce until a light syrup is achieved. Glaze duck and garnish with sliced scallions.\n", + "cuisine_type": "Chinese" + }, + { + "recipe": "Guiness Stout Ice Cream\n1 cup Guinness stout(or any stout beer)\n1 cup whole milk\n2 cups cream\n2 ounces glucose syrup\n1 cup sugar\n1 cup egg yolks\nInstructions:\nBring beer, milk, cream, glucose, and sugar to a boil, drizzle into the egg yolks while whisking vigorously. Heat to 185 degrees F stirring constantly and pour through a fine seive and chill over an ice bath. When ice cream base is cold, freeze in an ice cream machine.\n", + "cuisine_type": "Irish" + }, + { + "recipe": "Veg-Head Three-Bean Chili\n2 tablespoons (2 turns around the pan) olive or vegetable oil\n1 medium yellow skinned onion, chopped\n1 large red pepper, seeded and chopped\n1 large green pepper, seeded and chopped\n1 large jalapeno pepper, seeded and chopped\n4 cloves garlic, crushed and chopped\n1 cup pale beer or vegetable stock/broth\n1 (32- ounce) can crushed tomatoes\n1 (14-ounce) can black beans\n1 (14-ounce) can dark red kidney beans\n1 tablespoon ground cumin\n2 tablespoons chili powder\n1 tablespoon cayenne hot pepper sauce, several drops\n1 teaspoon coarse salt\n1 cup spicy vegetarian refried beans\n8 ounces (2 cups shredded) spicy Monterey Jack or smoked cheddar\nChopped scallions, whites and greens\nDiced fresh seeded plum tomato\nBlue and red corn tortilla chips or black bean tortilla chips, for dipping\nInstructions:\nOver moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.\nSeason chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Super-Simple Apple-Cinnamon Dessert Crepes\n1 teaspoon granulated sugar\n1/4 teaspoon cornstarch\n1/8 teaspoon cinnamon\nDash salt\n1/2 cup diced Fuji apple\n1/8 teaspoon lemon juice\n1 tablespoon reduced-fat/light cream cheese, room temperature\n1/2 cup fat-free whipped topping, thawed from frozen\nTwo 9-inch ready-to-use dessert crepes (can be found in the produce aisle)\n1 teaspoon fat-free or light caramel dip, room temperature\nPowdered sugar, for optional garnish\nInstructions:\nIn a small nonstick pot on the stove, combine sugar, cornstarch, cinnamon, and salt with 2 tablespoons of cold water. Stir to dissolve. Add apples and lemon juice and stir. Bring to medium heat and cover. Cook until the apples have softened and liquid has thickened, about 5 minutes, uncovering often to stir.\nRemove the pot from heat and transfer the mixture to a bowl. Allow it to cool for several minutes. Thoroughly stir in cream cheese. Fold in whipped topping.\nLay crepes flat on a dry surface. Evenly distribute the apple mixture between the crepes. Fold each crepe up envelope-style, first folding the sides in, and then folding/rolling it up from the bottom.\nBring a skillet sprayed with nonstick spray to medium heat. Place the crepes in the skillet with the seam-sides down. Cook them until slightly browned, about 1 minute per side. (Flip carefully.)\nPlate your crepes and drizzle them with caramel dip. If you like, sprinkle with powdered sugar. Try not to pass out as you dig in!\n", + "cuisine_type": "American" + }, + { + "recipe": "Buchanan's Aguila\n1.5 oz. Buchanan's\n1 oz. grapefruit soda\nInstructions:\nAdd Buchanan's and grapefruit soda\nServe over ice\n", + "cuisine_type": "British" + }, + { + "recipe": "Thai Green Chile Stir Fry on Bed of Shredded Lettuce\n1 stalk lemongrass\n1 cup chicken stock\n2 jalapeno chilies, seeded and coarsely chopped\n1 Fresno chile, chopped\n1 large shallot, chopped\n4 cloves garlic, peeled\n1-inch piece ginger, grated or minced\n1 tablespoon dark brown sugar\nA handful fresh cilantro leaves\nA handful fresh mint leaves\n1 teaspoon ground cumin, 1/3 palmful\n1 teaspoon ground coriander, 1/3 palmful\n2 tablespoons tamari or 1 tablespoon fish sauce\nFreshly ground black pepper\n2 limes, juiced\nKosher salt (if not using fish sauce)\n2 tablespoons high-temperature cooking oil\n1 1/2 pounds thinly sliced chicken\n1 sweet red bell pepper, thinly sliced\n1 sweet yellow onion, thinly sliced\n1 large head iceberg lettuce, well chilled, cored, quartered, and very thinly shredded\nInstructions:\nPeel the tough outer layers of the lemongrass to expose the inner pale yellow layer. Trim 2-inches from the bottom, cutting away the bulb. Slice until the tops become tough. Add the pieces to a small pot over medium heat and add the stock and 1/2 cup water. Bring to a simmer and allow to reduce by half. Strain, reserving liquid.\nInto a food processor add the cooked lemongrass, chilies, shallot, garlic, ginger, sugar, cilantro, mint, cumin, coriander, tamari, pepper, lime juice, and salt (if not using the fish sauce). Process into a paste.\nHeat the oil in a wok or large saute pan over high heat; add the chicken and brown. Remove to a plate. Add a drizzle more oil and stir-fry the bell peppers and onions for 2 minutes. Stir in the paste for 1 minute, and then add the reserved liquid and stir. Return the chicken to the pan. Serve stir-fry on a bed of shredded lettuce.\n", + "cuisine_type": "ThaiNote: The cuisine" + }, + { + "recipe": "Mixed Berries with Limoncello\n4 cups mixed berries (like strawberries, raspberries, and blueberries)\n2 tablespoons Limoncello\n2 tablespoons finely chopped fresh mint leaves\n2 tablespoons finely chopped fresh basil leaves\nInstructions:\nCombine all the ingredients in a medium bowl. Toss to combine. Serve in individual serving dishes.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Molten Chocolate Cinnamon Pots\n8 tablespoons unsalted butter, plus extra for ramekins\n1 cup sugar, plus 1 tablespoon, for ramekins\n10 ounces semisweet chocolate\n1 teaspoon vanilla extract\n1 teaspoon ground cinnamon\n1/2 teaspoon salt\n4 large eggs\n1 large egg yolk\n2 tablespoons all-purpose flour\nInstructions:\nPowdered sugar, for dusting Special Equipment: Mixer with whisk attachment and 8 (4-ounce) ramekins Preheat the oven to 400 degrees F. Coat 8 (4-ounce) ramekins with butter. Add the 1 tablespoon of sugar into 1 ramekin. Swirl to coat, then tap out the excess sugar into another ramekin. Repeat the process until all of the ramekins have been coated. Set aside.\nIn a double boiler, over low heat, add the remaining 8 tablespoons of butter and the chocolate, stirring occasionally, until melted and combined. Fold in the vanilla extract, cinnamon, and salt. Set aside. In the bowl of a stand mixer, fitted with a whisk, add the eggs, egg yolk, and the remaining 1 cup of sugar. Whisk on medium until the eggs triple in volume. Gently fold in the chocolate mixture. Sift the flour into the bowl and gently fold to incorporate, being careful not to deflate the eggs. Pour the batter into the ramekins, dividing evenly. Arrange the ramekins on a sheet tray. Bake until the tops are set but the center wiggles slightly when lightly shaken, about 18 to 20 minutes. Serve immediately, dusted with powdered sugar.\n", + "cuisine_type": "American" + }, + { + "recipe": "Roast Beef Panini with Walnut Pesto\n1 cup packed fresh flat-leaf parsley\n1 cup walnut halves\n1 clove garlic\n1/4 cup olive oil, plus more for brushing\n1/4 cup freshly grated Pecorino-Romano\n1/2 teaspoon red wine vinegar\nKosher salt\n4 ciabatta rolls, split for sandwiches\n4 ounces sliced provolone\n8 ounces sliced roast beef\n1/4 cup sun-dried tomatoes, finely chopped\nInstructions:\nCombine the parsley, walnuts and garlic in a food processor and pulse until coarsely chopped. Add the olive oil and process until smooth. Transfer to a bowl and stir in the Pecorino and vinegar and season with salt.\nOn the bottom half of each sandwich roll, layer 1 ounce provolone, 2 ounces roast beef, 2 teaspoons pesto and 1 tablespoon sun-dried tomatoes. Top with the top half of each roll.\nBrush both sides of the sandwich lightly with olive oil. Cook in a panini press until golden on both sides and the cheese melts, about 5 minutes. (Or cook on a griddle or pan with a sandwich weight over medium-high heat and until golden on both sides and the cheese melts, about 5 minutes.)\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Potatoes with Onions, Olives and Tomatoes\n6 small or 4 medium red potatoes, halved (or quartered if potatoes are slightly bigger)\n1/2 cup pitted Greek (kalamata) olives\n1/2 cup diced ripe tomatoes\n1/4 cup minced red onion\n1 1/2 tablespoons olive oil\n1 tablespoon red wine vinegar\n1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried\nSalt and ground black pepper\nInstructions:\nPlace potatoes in a medium or large saucepan and pour over enough water to cover by about 2 inches. Set pan over high heat and bring water to a boil. Boil 8 minutes, until potatoes are fork tender.\nDrain and transfer potatoes to a large bowl. While potatoes are still warm, add olives, tomatoes, onion, olive oil, vinegar, and thyme and toss to combine. Season, to taste, with salt and black pepper.\n", + "cuisine_type": "European, Mediterranean" + }, + { + "recipe": "Old Timey Apricot Fried Pie\n3 cups all-purpose flour, plus more for flouring surface\n1 tablespoon powdered sugar\n1/2 teaspoon salt\n1 tablespoon white vinegar\n1 egg yolk\n1 1/4 sticks butter (5 ounces)\n3/4 cup iced water\n1 egg beaten, for egg wash\n2 cups dried apricots, diced\n1 (8-ounce) jar apricot jam\n6 ounces apricot nectar (recommended: Kern's)\n1 cup sugar\n2 teaspoons pumpkin pie spice\n2 tablespoons cornstarch, dissolved in 2 tablespoons cold water\n1/8 teaspoon almond extract\n1 teaspoon vanilla extract\nVegetable oil, for deep frying\nCinnamon sugar, for sprinkling\nInstructions:\nMake crust:\nPlace flour, sugar, salt, vinegar, and egg yolk in the bowl of a food processor and pulse lightly 1 time. While pulsing, add butter gradually; dough should be the consistency of cornmeal. Do not over-mix or dough will become tough and hard to roll out. While pulsing, add ice water slowly until dough forms a ball (again being careful to not over-mix). Turn off processor as soon as dough forms a ball and refrigerate dough for about 30 minutes.\nMake filling:\nCombine apricots, jam, nectar, sugar, and pumpkin pie spice in a medium saucepan and bring to a simmer over medium heat, stirring frequently, for 10 to 15 minutes. Add cornstarch slurry and continue simmering for another 5 minutes. Remove from heat and add almond and vanilla extracts. Let cool to room temperature; mixture should thicken to the consistency of a jam.\nMeanwhile, pour several inches of oil into a large, deep, heavy-bottomed pan or Dutch oven; oil should not come more than halfway up the sides of the pan. Heat oil to 360 degrees F.\nOn a floured board, roll out dough to 1/8-inch or less thickness. Cut or stamp dough into 15 (6-inch) round circles, or as many that size as possible. Spoon about 2 tablespoons of filling into the center of each circle of dough and brush edges with egg wash. Fold in half and press edges together with a fork dipped in flour. Poke the top of the crust twice with fork.\nCarefully add pie pockets, in batches, to the hot oil and deep fry until golden brown, turning as needed. Remove from oil and drain on paper towels. Sprinkle with cinnamon sugar and serve; be careful as filling is hot.\n", + "cuisine_type": "American" + }, + { + "recipe": "Chuttletopf\nClarified butter\n1 medium onion, sliced\n1 teaspoon sugar\n1 clove garlic, crushed\n2 pounds honeycomb tripe, par-boiled, cut into bite size portions\n1 pound tomatoes, skinned, seeded, and cubed\n1 3/4 cups dry red wine\n4 ounces mushrooms, sliced\n1/4 pound smoked beef, roughly sliced\n1/2 pound Polish sausage, sliced into 1/2-inch rounds\n1 bouquet garni (1 bay leaf, 2 teaspoons rosemary)\n1/4 teaspoon nutmeg\nFreshly ground salt, to taste\nFreshly ground pepper, to taste\nInstructions:\nHeat a little clarified butter in a large pan. Add onion, sprinkling sugar over them to help them brown. Add garlic and cook for a few minutes. Stir the onions and garlic and place tripe pieces on top. Add tomatoes and 3/4 cup red wine and bring to a boil. Then add mushrooms and smoked beef, sausage, herbs and nutmeg. Season generously with salt and pepper. Reduce heat and simmer for 1 hour.\nAfter 1 hour, add remaining red wine and cook another 2 hours, until tripe is tender. Pour into warmed soup tureen and serve immediately.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "General Tso's Chicken\n1 large egg white\n3 tablespoons cornstarch\n3 tablespoons Chinese cooking wine, or dry sherry\n3 tablespoons soy sauce\n1 pound boneless, skinless chicken thighs, cut into 1-inch cubes\n1/4 cup chicken stock\n2 teaspoons white vinegar\n2 teaspoons sugar\nVegetable oil, for frying\n12 dry red chile peppers\n1 tablespoon minced garlic\n1 tablespoon minced ginger\n1/2 teaspoon red pepper flakes\n1/2 cup sliced green onions\n1/2 cup roughly chopped lightly toasted cashews\nGreen onions, sliced on the bias, garnish\nHot steamed white rice, accompaniment\nInstructions:\nIn a bowl, whisk together the egg white, 2 tablespoons of the cornstarch, 2 tablespoons of the wine, and 1 tablespoon of soy sauce. Add the chicken and toss to coat. Cover and marinate in the refrigerator for up to 2 hours.\nTo make the sauce, in another bowl, whisk remaining 1 tablespoon cornstarch with 1 tablespoon of the chicken stock until smooth. Add the remaining 3 tablespoons chicken stock, 1 tablespoon wine, 1 tablespoon soy sauce, the vinegar, and sugar and whisk to combine. Set aside until ready to finish the dish.\nIn a large wok or pot, heat enough oil to come 3 inches up the sides to 350 degrees F.\nRemove the chicken from the marinade and carefully slide into the hot oil. Fry, turning, until golden brown and cooked through, about 2 minutes. Remove and drain on paper towels.\nDiscard all but about 1 tablespoon of the oil from the wok. (Alternatively, in a clean wok or saute pan, heat 1 tablespoon of oil over medium-high heat.) Add the chile peppers and stir-fry until nearly black. Add the garlic, ginger, red pepper flakes and 1/2 cup green onions. Stir-fry until fragrant, about 15 seconds. Add the chicken stock sauce, bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from the heat.\nArrange the chicken on a platter and pour the sauce over it. Garnish with the cashews and additional green onions. Serve with hot rice.\n", + "cuisine_type": "Chinese" + }, + { + "recipe": "Pulled Pork Empanadas with Apple Chimichurri\n1/4 cup honey\n1 teaspoon Neely's BBQ Seasoning\n1 teaspoon ground garam masala\n1 1/2 teaspoons orange juice\n1 1/2 teaspoons lemon juice\n3 cups chopped pulled pork\n1 cup all-purpose flour\n3 cups fine cornmeal\n1 teaspoon baking powder\n2 teaspoons kosher salt\n2 tablespoons sugar\n1 cup cold butter, cut in small cubes\n2 eggs\n2 tablespoons warm water\n2 tablespoons lemon juice\n2 tablespoons whole milk\n1 tablespoons dehydrated lemon peel\n1 cup roughly chopped corn kernels\nWater, for sealing\n6 tablespoons olive oil, plus 2 tablespoons, for sauteing\n1 cup cored diced apples, skin on\n3 tablespoons diced red onion\n1/4 cup chopped Italian parsley leaves\n1 tablespoon apple cider vinegar\n1/2 tablespoon salt\n1/4 teaspoon fresh ground black pepper\nInstructions:\nFor the pork:\nIn a small bowl mix together all ingredients except pork. Add the pork to a large bowl, pour in the marinade mixture and mix together until the pork is well coated.\nFor the dough:\nPreheat oven to 400 degrees F.\nIn a large bowl, mix together flour, cornmeal, baking powder, salt, and sugar and cut in butter until the mixture is crumbly. In a small bowl, lightly beat the eggs and mix in the water, lemon juice, milk, lemon peel and corn. Add the wet mixture to the dry mixture and combine to form a soft and pliable dough. Knead the dough until fully mixed. On a floured surface, roll the dough out to 1/4-inch thickness and cut into 5-inch rounds.\nFill each round with 1 to 2 tablespoons of meat filling. Fold the dough in half and dab the edges with water to seal. There should be a 1/2-inch of dough to work with to form the seal. For a tight seal, press with the tines of a fork all around the edge of the empanada. Transfer the empanadas to a lightly buttered baking sheet and bake for 10 to 15 minutes.\nArrange the empanadas on a serving platter.\nFor the chimichurri:\nIn a small saute pan over medium-low heat, add 2 tablespoons of oil. Add the apples, lemon juice, parsley, onions and apple cider vinegar and saute until onions and apples become soft, about 3 minutes.\nIn a serving bowl, add 6 tablespoon olive oil. Add the sauted apple mixture to the bowl and stir to combine. Season with salt and pepper, to taste, and serve on top of the empanadas.\n", + "cuisine_type": "American, Argentinian" + }, + { + "recipe": "Bread and Butter Pickles\n3 pounds pickling cucumbers\n2 tablespoons pickling salt\nIce\n2 teaspoons whole yellow mustard seed\n2 teaspoons crushed red pepper flakes\n4 cups apple cider vinegar\n1 cup granulated sugar\n1 teaspoon turmeric\nInstructions:\nSlice the cucumbers 1/4-inch thick by hand or on a mandoline into large mixing bowl. Toss the cucumbers with the pickling salt and cover with a thin layer of ice. Set aside for 4 hours.\nDrain, rinse and drain the cucumbers again. Toss the drained cucumbers with the mustard seed and crushed red pepper. Transfer to a storage container, leaving enough room for the brine.\nMake the brine by combining the vinegar, 4 cups water, the sugar and turmeric in a nonreactive saucepot. Brine to a boil and pour over the cucumbers. Let cool to room temperature before storing in a refrigerator for 3 weeks before using.\n", + "cuisine_type": "American" + }, + { + "recipe": "Pineapple Tarts\n1 can pineapple rings, drained\n1 teaspoon minced fresh ginger \n1 teaspoon sea salt \n2 tablespoons agave syrup\n2 sheets puff pastry \n1 egg, lightly beaten \n1 teaspoon granulated sugar \n1 pint vanilla ice cream, for serving\n1/4 cup caramel sauce, for serving \n1/4 cup sliced almonds, toasted, for serving\nInstructions:\nPreheat the oven to 400 degrees F.\nSet aside 4 of the pineapple rings. Add the remaining pineapple rings to a food processor, along with the ginger, salt and agave. Process until smooth and well combined.\nCut each sheet of puff pastry into 4 equal squares. Lay each square on a parchment-lined baking sheet, and spread 1 heaping tablespoon of the pineapple mixture on the center of each.\nBrush the edges of the puff pastry with egg wash. Top each square with a second square of pastry and gently press the sides together to seal. Brush the top with egg wash, then top with a pineapple slice and sprinkle with sugar.\nBake until the sugar has caramelized, 20 to 22 minutes.\nServe with ice cream, drizzled with caramel and sprinkled with toasted almonds.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Lobster Roll\n1 cup chopped celery (from 3 to 4 celery stalks), drained, see cook's note\n2 pounds freshly picked lobster meat, chilled and chopped into chunks, or 10 pounds live lobsters, steamed and meat removed\n3/4 to 1 cup good quality mayonnaise\n2 teaspoons salt\n1/4 teaspoon freshly ground black pepper\n6 tablespoons (3/4 stick) unsalted butter, softened\n6 hot dog buns\nInstructions:\nIn a medium bowl, combine the lobster meat, celery and mayonnaise and gently toss until well mixed. Season with the salt and pepper and chill for at least 30 minutes (or up to overnight) before serving. \nPreheat a large heavy skillet over medium flame. Lightly butter both sides of each bun and cook for 2 minutes per side, until golden brown. (The buns may also be toasted under a broiler.) \nWhen toasted, stuff them with the chilled lobster salad and serve immediately.\n", + "cuisine_type": "American" + }, + { + "recipe": "Monday to Friday Artichoke Salad\n10-ounce jar marinated artichoke hearts, preferably imported; marinated in olive oil\nDijon mustard to taste\nSalt and freshly ground black pepper\nMayonnaise to taste\nFinely chopped chives and fresh tarragon to taste\n12 ounces cleaned cooked shrimp, chopped\nBibb or Boston lettuce leaves, washed and torn into bite sized pieces\nInstructions:\nRemove the artichokes from the marinade, pat them dry and slice them thinly. Toss and season them with a bit of the olive oil from jar, mustard, salt and pepper.\nChop the shrimp and bind them with some mayonnaise and season them with chives, tarragon, salt and pepper to taste.\nCenter artichokes in the middle of a bed of washed lettuce leaves and surround them with shrimp salad.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Cheech's Manchaca\nOne 1 1/2-pound flank steak, pounded thin\n2 teaspoons dried oregano\nSalt and freshly ground black pepper\n4 cups chicken stock\n2 Idaho potatoes, diced\n1 small jar jalapenos\n1 large onion, chopped\n1 can whole chopped tomatoes\nFlour tortillas, for serving\nInstructions:\nPreheat the broiler.\nSprinkle the steak with the oregano, salt and pepper and place on a baking sheet. Broil the steak until well done, about 6 minutes per side. Remove from the oven and let cool before slicing. Slice or shred the steak into thin pieces and set aside.\nIn a large pot, combine the chicken stock, potatoes, jalapenos, onions and tomatoes, and bring to a boil over medium-high heat. Reduce the heat and add the shredded steak. Simmer the mixture for 2 hours until thickened.\nServe the Manchaca with warm flour tortillas to wrap.\nThis recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.\n", + "cuisine_type": "American, Tex-Mex" + }, + { + "recipe": "Tex-Mex Flank Steak Fajitas with Squash and Zucchini\n1 tablespoon paprika\n2 teaspoons light brown sugar\n1 1/2 teaspoons chili powder\n1 teaspoon ground cumin\n1/2 teaspoon chipotle chile powder\n1/2 teaspoon garlic powder\nKosher salt\n1 1/2 pounds flank steak\n1 tablespoon olive oil\n1 lime, juiced\n2 tablespoons olive oil\n1 medium zucchini, cut into 1/4-inch half-moons\nKosher salt.\n1 medium yellow squash, cut into 1/4-inch half-moons\n1 bunch scallions, cut into 1-inch lengths\n1 large tomato, chopped\n1 red jalapeno, seeded and thinly sliced\n1/2 cup roughly chopped cilantro\nNeutral oil, for oiling the grill grates\nWarm tortillas, for serving\nSuggested toppings: guacamole, sliced pickled jalapenos, lime wedges, mango salsa, chopped scallions, shredded Cheddar\nInstructions:\nFor the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the flank steak in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.\nFor the squash and zucchini: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.\nPrepare a grill for medium-high heat and brush the grill grates with oil.\nGrill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.\nServe with the warm tortillas and toppings.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Braised Cinnamon Apples with Sauteed Julienne Vegetables\n3 tablespoons olive oil\n1 tablespoon unsalted butter\n3 Fuji apples, peeled, cored, and seeded, sliced thin\n1/4 teaspoon lemon zest\n1 stick cinnamon\n1 teaspoon lemon juice\n3/4 cup fresh apple cider\n1 small zucchini, seeds removed, cut julienne\n1 small stalk celery, cut julienne\n1 small leek, green removed, cut julienne\n1/2 red pepper, seeds removed, cut julienne\n1 teaspoon picked thyme leaves\nSalt and freshly ground pepper\nOpal and green basil, julienned, for garnish\nInstructions:\nPreheat oven to 350 degrees F. \nHeat 1 tablespoon oil and butter in a large saute pan over medium high heat. Allow butter to brown. Add sliced apples and saute until lightly browned. Add lemon zest and toss to distribute. Add the cinnamon stick and deglaze with the lemon juice and apple cider. Place in oven and cook until the juice has all but completely reduced, 10 minutes. Remove from oven and set aside. \nIn a second large saute pan heat the remaining 2 tablespoons oil over high heat. Add all the vegetables and cook until browned and caramelized. Then add thyme and season to taste. Combine vegetables with apple mixture and serve on a hot plate garnished with basil.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Nacho Chicken Cutlets\n1 cup grape tomatoes, halved (or quartered if large)\n1 small heart romaine lettuce, chopped\n1/4 small red onion, thinly sliced\n1/2 cup fresh cilantro, roughly chopped, plus more for topping\n1/4 teaspoon grated lime zest, plus 1 tablespoon lime juice\nKosher salt and freshly ground pepper\n8 thin-cut skinless, boneless chicken breasts (about 1 1/2 pounds)\n1 teaspoon chili powder\n2 tablespoons extra-virgin olive oil\n1 cup grated reduced-fat cheddar cheese (about 4 ounces)\n1/4 cup nonfat plain Greek yogurt\n2 ounces chili-lime tortilla chips, lightly crushed\nInstructions:\nPreheat the broiler. Line a baking sheet with foil. Toss the tomatoes, lettuce, red onion, cilantro and lime juice in a medium bowl; season with salt and pepper. Set aside.\nToss the chicken with the chili powder and a generous pinch each of salt and pepper. Heat the olive oil in a large skillet over high heat. Working in batches, add the chicken and cook, flipping, until well browned but not fully cooked through, about 2 minutes. Transfer to the prepared baking sheet and top evenly with the cheese. Broil until the cheese melts and the chicken is cooked through, about 1 minute.\nCombine the yogurt and 1 tablespoon water in a small bowl. Stir in the lime zest and a pinch of salt.\nDivide the salad among plates and top with the chicken and tortilla chips. Drizzle with the lime yogurt and sprinkle with cilantro and pepper.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Grouper Almondine\n1/2 lemon, juiced\n1/3 cup orange juice\n1/4 cup cream of coconut\n1 tablespoon butter, plus 1/4 cup\n2 tablespoons honey\nSalt\nPepper\n1 tablespoon white wine\n2 to 3 pounds grouper\nSliced Almonds, to garnish\nInstructions:\nMix together lemon juice, orange juice, cream of coconut, 1 tablespoon butter, honey, salt, pepper, and white wine in a sauce pan. Cook on low heat until mixture thickens.\nPan fry grouper in 1/4 cup butter with a dash of salt on low heat for about 10 minutes. When finished, drizzle sauce on top and sprinkle with almond slices to garnish.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Gingerbread Cake Pop\n1 stick (4 ounces) unsalted butter, cubed, plus more for greasing the pan\n1 1/4 cups molasses \n2/3 cup packed brown sugar \n1 1/2 teaspoons baking soda \n2 large eggs\n2 1/2 cups all-purpose flour \n2 teaspoons baking powder \n2 teaspoons ground ginger \n1 1/2 teaspoons ground cinnamon \n1 teaspoon ground allspice \n1/2 teaspoon fine salt\n2 sticks (8 ounces) unsalted butter, softened\n8 ounces confectioners' sugar \n2 lemons, zested and juiced\n12.5 ounces chocolate chips\nInstructions:\nFor the gingerbread cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.\nIn a pot, combine the molasses, butter, brown sugar, baking soda and 1 cup water. Warm over medium heat until the butter is melted. Remove the pot from the heat and stir in the eggs.\nIn a medium mixing bowl, sift together the flour, baking powder, ginger, cinnamon, allspice and salt. Pour the wet ingredients over the dry ingredients and fold until just combined. Do not overmix.\nPour the batter evenly into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 15 minutes. Let cool completely.\nFor the lemon buttercream: Put the butter, confectioners' sugar and lemon zest and juice in the bowl of a stand mixer and cream until light, fluffy and lighter in color.\nPut the chocolate chips in a microwave-safe bowl and microwave in 15-second intervals, stirring in between, until melted.\nCrumble the cake, add the buttercream and mix until well combined. Form the mixture into balls and place a lollipop stick in the center of each ball. Dip in the melted chocolate and garnish as desired.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Grilled Quail Breast Wrapped in Prosciutto with Black Trumpet Mushrooms, Baby Leeks, Pea Tendrils and Saffron Noodles\n2 ounces butter\n2 tablespoons chopped shallots\n1 teaspoon fresh thyme\n4 ounces black trumpet mushrooms, cleaned\n8 ounces Quail Stock, recipe follows\nSalt and pepper\n4 quail breasts, boned, skinned and wrapped in prosciutto, bones reserved\n12 strips Saffron Pasta, recipe follows\n2 tablespoons chives, sliced\n2 tablespoons parsley, chopped\n8 baby leeks, blanched\n12 pea tendrils\n1 tablespoon olive oil\nQuail carcasses, saved from above\n1 carrot, diced\n1/2 onion, diced\n2 celery stalks, diced\n2 sprigs fresh thyme\n1 bay leaf\n1 clove garlic\n2 cups light chicken stock\n1/2 cup boiling water\n1 tablespoon saffron\n2 cups flour\n4 egg yolks\n2 teaspoons salt\nInstructions:\nIn a large saute pan, heat 2 ounces butter over medium heat. Add shallots and thyme. Saute for 1 minute. Add black trumpet mushrooms and saute for 3 to 4 minutes over medium low heat. Add Quail Stock to the mushrooms and simmer for 2 minutes. Season with salt and pepper.\nGrill quail breasts over hot coals until golden brown and crispy on both sides and just cooked through. Grill the leeks and set aside. Hold in warm oven until ready to plate.\nBring large pot of water to boil for pasta. Drop pasta into salted boiling water and cook for 3 minutes.\nWhen the pasta is cooked, drain and add to stock. Simmer for 1 minute. Add chives and parsley. Divide pasta into bowls. Pour sauce and mushrooms over pasta. Place quail breasts on pasta. Place grilled leeks on quail and top all with pea tendrils. Serve immediately.\nHeat olive oil in heavy bottomed saucepan over high heat. Add carcasses and cook until golden brown. Add carrots, onion, celery, thyme, bay leaf and garlic. Cook for 3 to 4 minutes stirring often. Add light chicken stock and simmer for 1 hour. Skim off fat as it rises to the top.\nBring water to boil. Steep saffron in boiling water for 30 minutes, covered. Combine sifted flour, egg yolks and salt in a mixer with dough hook attachment. Add water/saffron mixture and mix all ingredients for 10 minutes at low speed until dough is silky and elastic. If too dry, add water. If to wet add flour. Once pasta dough has been properly worked, rest for 1 hour in refrigerator. To Roll: Slice off one 2-inch slice of the dough and flatten with your hand and dust with flour, if needed. With the pasta machine open to widest setting, roll pasta through. Decrease the size by 1 1/2 increments each time and continue this process until pasta is very thin. Cut into 8-inch lengths, 1-inch wide. Hold in refrigerator until ready to cook.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Chicken in Garlic Sauce - Pollo al Ajillo\n12 large chicken thighs (about 4 pounds; see Note)\nFine sea or kosher salt\nFreshly ground black pepper\n1/4 cup canola oil\n10 cloves garlic, sliced\n2 teaspoons chopped fresh thyme leaves\n1/2 cup dry sherry\n1/2 cup chicken broth, homemade or canned\nInstructions:\nWash the chicken thighs and pat them dry with paper towels. Season the chicken generously with salt and pepper. Heat the oil in a large heavy skillet over medium-high heat. Add as many of the chicken thighs, skin side down, as will fit without touching.\nCook until the skin is golden brown, about 10 minutes. Flip the chicken pieces and cook until the other side is golden brown, about 5 minutes more.\nRemove the pan from the heat and spoon off all but about 2 tablespoons of the fat, leaving all the lovely brown bits behind. Return the pan to low heat, stir in the garlic and thyme and cook until the garlic starts to turn golden, about 1 to 2 minutes. Pour in the sherry, increase the heat to medium and bring to a boil. Let it boil a minute or 2, then return the chicken to the pan skin side up. Reduce the heat to low, pour in the chicken stock and bring to a simmer. Cover the pan tightly and cook 20 minutes. Flip the chicken pieces (or rotate them top to bottom if using a smaller pan) and cook until the chicken is very tender, about 20 minutes. Serve hot.\nNote: If you like a mix of white and dark meat, substitute a 4-pound chicken cut into 10 pieces. Let the thighs, drumsticks, and wings cook in the sauce for 15 minutes before adding the browned breast pieces. If you'd like to use all white meat, cut the breasts in half crosswise, brown them as described above, but let the sauce cook down 10 to 15 minutes before adding the chicken breasts.\n", + "cuisine_type": "American, Spanish" + }, + { + "recipe": "Lobster Club with Saffron Mayonnaise, Crispy Serrano Ham and Watercress on Chipotle Brioche\n1 envelope active dry yeast\n2 tablespoons sugar\n1 1/4 cups warm whole milk\n8 cups all-purpose flour\n2 tablespoons kosher salt\n2 large eggs\n7 large egg yolks\n1/4 cup chipotle in adobo puree\n3 sticks room unsalted butter, cut into pieces and slightly softened, plus more to rub on top of the loaves\n1/4 cup pure olive oil\n8 slices thinly sliced Serrano ham\n1/4 cup red wine vinegar\n1 large pinch saffron\n1 tablespoon honey\n1 cup prepared mayonnaise\n2 cloves garlic, mashed to a paste\n1/2 cup finely diced celery\n1/4 cup finely diced red onion\nSalt and freshly ground black pepper\n1 1/2 pounds fresh lobster meat, chopped\n2 green onions, thinly sliced\n1 tablespoon chopped fresh tarragon\nWatercress\nBread\nUnsalted butter\nChipotle Brioche, recipe above\nInstructions:\nFor the chipotle brioche: Combine the yeast, sugar and milk in a small bowl and let sit until foamy, about 5 minutes.\nIn the bowl of a stand mixer fitted with the dough hook, combine the flour and salt. Mixing on low speed, add the yeast mixture and mix until combine. Mix together the eggs, egg yolks, chipotle puree in a bowl and slowly add the mixture to the flour while continuing to mix on low speed. Mix in the butter, piece by piece until combined and continue mixing until the dough is silky and springy, about 10 minutes.\nRemove the dough to a lightly floured surface and lightly knead for 30 seconds. Place in a lightly oiled bowl, cover with clean kitchen towel or plastic wrap and let rise in a warm place for 1 hour or until doubled in bulk. Lightly punch down, cover and allow to rise for 30 minutes longer.\nButter a 12 by 4-inch or 5 by 4-inch loaf pan. Shape the dough into a loaf, being careful to press out any air, and place in the prepared pan. Rub the top with more softened butter cover with plastic wrap and let rise for 2 hours more in a warm place.\nPreheat the oven to 375 degrees F.\nBake until golden brown and firm on top, about 25 minutes. Cool in pan for 5 minutes then remove and let cool on baking rack.\nFor the crispy Serrano ham: Heat oil in a large saute pan over high heat until oil begins to shimmer. Carefully add 2 slices of the ham at a time and cook until crispy on both sides. Remove to a plate line with paper towels.\nFor the lobster salad: Bring vinegar to a boil, add the saffron, remove from the heat and let steep for 10 minutes.\nWhisk together the mayonnaise, vinegar, garlic and honey in a large bowl and season with salt and pepper. Add the celery, onion and lobster meat and gently fold to combine. Add the parsley (and green onion, if using) and season with salt and pepper.\nTop lobster salad with crispy serrano ham, tomato and watercress on the Chipotle Brioche.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Meatball Pizza\n2 Archer Farms® Ultra Thin & Crispy Round Pizza Crusts\n½ cup pizza sauce\n2 cups shredded mozzarella cheese\n3 Jolly Giant Meatballs, thinly sliced\n½ yellow bell pepper, stemmed, seeded, and thinly sliced\nInstructions:\n1. Place an oven rack in the lowest setting. Preheat the oven to 450°F. Line a cookie sheet with foil.\n2. Place 1 pizza crust on the prepared sheet. Spread half of the sauce on top, leaving a ½-inch rim. Sprinkle with half of the cheese, then arrange half of the meatballs slices and peppers on top.\n3. Bake on the lowest rack until the crust is browned and the cheese is melted, about 13 minutes. Repeat with the remaining ingredients. Cut into slices and serve hot.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Grilled Shrimp with Grilled Tomato Cocktail Sauce\n2 ripe Roma tomatoes\n1/2 large yellow onion, cut into three or four 1/2-inch rounds\n1 lemon, halved\n3 tablespoons extra-virgin olive oil, plus more for oiling the grill grates \nKosher salt and freshly ground black pepper\n1 teaspoon Worcestershire sauce\n1 teaspoon honey\n1 tablespoon prepared horseradish\nHot sauce, to taste \n2 pounds large shrimp, peeled and deveined\nInstructions:\nPrepare a grill or large grill pan for high heat.\nPut the tomatoes, onion and lemon on a baking sheet. Brush with 1 tablespoon of oil and sprinkle liberally with salt and pepper. Lightly oil the grill grates.\nArrange the tomatoes and onion on the grill. Put the lemon halves cut-sides down on the grill. Cook until charred in spots, rotating the tomatoes and onion slices as needed to ensure even cooking, 6 to 8 minutes. Transfer the grilled vegetables and lemon to the same baking sheet that they were on before. Allow to cool 5 minutes. Leave the grill on high heat.\nCombine the tomatoes and onions in a blender along with the juice of half of the grilled lemon, Worcestershire sauce, honey, horseradish, hot sauce and 1 tablespoon oil. Blend until smooth; the sauce should be the texture of tomato puree. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Pour into a small serving bowl and reserve.\nToss the shrimp with the remaining tablespoon oil and sprinkle liberally with salt and pepper. Grill until lightly charred in spots on both sides and just cooked through, 2 to 3 minutes total. Transfer the shrimp to a large platter and serve with the reserved grilled tomato cocktail sauce. Cut the remaining grilled lemon into wedges and serve on the side.\n", + "cuisine_type": "American, Caribbean" + }, + { + "recipe": "Mussels\n2 pounds mussels, scrubbed and debearded\n4 cloves garlic, smashed and roughly chopped\n1 Roma tomato, roughly chopped\n1/2 small onion, chopped\n2 tablespoons coarsely chopped cilantro leaves\n1-ounce white wine\n2 tablespoons butter\nFreshly cracked black pepper\nInstructions:\nPlace mussels on a large piece of tin foil. Sprinkle garlic, tomato, onions, cilantro. Add a dash of wine, butter and some pepper. Wrap up the edges to keep in the juices and place on the grill. Cook until mussels open. Serve immediately.\n", + "cuisine_type": "European" + }, + { + "recipe": "Chickpea and Leek Soup\n12 ounces (340 grams) chickpeas, soaked overnight, refrigerated\n1 medium potato, peeled\n5 to 6 medium leeks, finely sliced\n1 tablespoon olive oil\n2 cloves garlic, finely sliced\nSalt and freshly ground black pepper\n1 1/2 pints (850 milliliters) chicken or vegetable stock\n2 handfuls Parmesan, grated\nExtra-virgin olive oil\nInstructions:\nRinse the soaked chickpeas, cover with water, and cook with the potato until tender. Remove the outer skin of the leeks, slice lengthways from the root up, wash carefully and slice finely.\nWarm a thick-bottomed pan, and add the tablespoon of oil and the knob of butter. Add the leeks and garlic to the pan, and sweat gently with a good pinch of salt until tender and sweet. Add the drained chickpeas and potato and cook for 1 minute. Add about 2/3 of the stock and simmer for 15 minutes.\nPuree half of the soup in a food processor, and leave the other half chunky. This gives a lovely smooth comforting feel but also keeps a bit of texture. Now, add enough of the remaining stock to achieve the consistency you like. Check for seasoning, and add Parmesan, to taste, to round off the flavors.\nThis is classy enough for a starter, but I like it best for lunch in a big bowl with a good drizzle of my best peppery extra-virgin olive oil, a grinding of black pepper and an extra sprinkling of Parmesan.\n", + "cuisine_type": "European, Italian" + }, + { + "recipe": "Berry Scones with Orange Honey Butter\n1 quart heavy cream\nZest of 1 orange\n1/2 cup honey\nPinch salt\n2 cups all-purpose flour\n3 tablespoons sugar, plus more for sprinkling scones\n1 tablespoon baking powder\n1 teaspoon baking soda\n3/4 teaspoon kosher salt\n3/4 stick cold unsalted butter, cubed\n1 1/2 cups fresh mixed berries (e.g. blueberries, raspberries, blackberries), washed and dried\n3/4 cup buttermilk, (leftover from orange butter), plus more to brush scones\nInstructions:\nYou can do this the old fashioned way and add ingredients to a mason jar, cover with the lid and shake vigorously for 10 minutes, or you can use the food processor.\nIn a food processor bowl add all the ingredients and turn on high. The liquid will slosh, whip and then separate after about 4 minutes. When the mixture separates, (these are the butter solids and buttermilk), stop processing and strain out the buttermilk - there will be just under a cup. Reserve the buttermilk to make the scones. Strain out the butter and squeeze dry. Work the butter a couple of times to bring it together to form a nice ball. Refrigerate butter until ready to use.\nFor the scones:\nPreheat oven to 400 degrees F.\nIn a food processor bowl add flour, sugar, baking powder, baking soda and salt. Add cold butter cubes and pulse until you have the texture of coarse bread crumbs. Transfer to a large mixing bowl, then add 3/4 cup of buttermilk and stir to combine. As it comes together add berries and fold dough to incorporate berries but not break them up too much.\nDrop spoonfuls of dough onto a parchment lined sheet pan. Using a pastry brush, paint the tops of each scone lightly with buttermilk and sprinkle with sugar.\nBake until golden brown, and nice and puffy, about 17 to 20 minutes. Remove from the oven and transfer to a wire rack.\nServe warm with the Orange Honey Butter.\n", + "cuisine_type": "American, British" + }, + { + "recipe": "Crab Cake Mac N Cheese\nSalt\n1 pound cavatappi or elbow pasta with lines on conchiglie (small fat tube/shell shaped pasta with lines)\n2 tablespoons extra-virgin olive oil\n6 tablespoons butter\n3 ribs celery with leafy tops, finely chopped\n1 medium onion, finely chopped\n1/2 small red bell pepper, seeded and finely chopped\n3 to 4 cloves garlic, finely chopped\n1 bay leaf\nAbout 2 tablespoons freshly chopped thyme leaves, several sprigs\nAbout 1 tablespoon grated lemon zest\nFreshly ground black pepper\n3/4 pound fresh lump crabmeat, picked for shells and flaked\n1 tablespoon seafood seasoning (recommended: Old Bay)\n3 tablespoons all-purpose flour\n2 1/2 cups milk\nFreshly grated nutmeg, to taste\n1 tablespoon Dijon mustard\n1/3 pound, about 1 rounded cup grated sharp white Cheddar\n1/3 pound, about 1 rounded cup shredded Gruyere or Swiss cheese\n3 tablespoons hot sauce (recommended: Frank's Red Hot)\n1 cup panko bread crumbs\nA generous handful flat-leaf parsley, finely chopped\n1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls\nInstructions:\nBring a large pot of water to a boil over medium heat, then salt the water. Add the pasta and cook for 3 to 4 minutes, (it will be undercooked). Cool, drain well and add it to a large bowl.\nMeanwhile, in a medium saucepan, heat 2 tablespoons of extra-virgin olive oil, 2 turns of the pan, and 1 tablespoon of the butter over medium to medium-high heat. Add the celery, onion, red pepper, garlic, bay leaf, thyme, lemon zest, salt and pepper, to taste. Cook to tender, 6 to 8 minutes. Add the crabmeat to the vegetables and season liberally with seafood seasoning. Stir to combine, then remove from heat.\nIn a medium sauce pot, over low heat, melt 3 tablespoons butter and whisk in the flour. Cook for 1 minute, then whisk in the milk and bring to a bubble. Season the sauce with salt, pepper and nutmeg, to taste, and cook for a few minutes, until the mixture coats the back of a spoon. Add the mustard and the cheese and stir in a figure 8 motion. Add the vegetables and crab, sauce to the bowl with the pasta and transfer the mixture to individual baking crocks or a large casserole dish. This can be made ahead to this point and refrigerated.\nPreheat the oven to 375 degrees F.\nTo complete the dish, melt a couple of tablespoons butter in a small skillet, over low heat and add 3 tablespoons hot sauce. Warm through, then add the panko crumbs and toss to evenly coat the crumbs in sauce mixture. Cool the crumbs, then toss in the parsley and 1/2 cup grated Parmigiano -Reggiano cheese. Top the mac n cheese with the spicy crumb mixture. Arrange individual crocks on a baking sheet or put the casserole on baking sheet to catch any drips. Bake until brown and heated through, about 10 minutes. If cooking from cold, the mac n cheese will take 40 to 45 minutes, but add the crumbs the last 10 minutes of baking.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Grilled Buffalo Chicken Cobb Salad\n1/4 teaspoon garlic powder\nKosher salt and freshly ground pepper\n1 pound chicken cutlets\nExtra-virgin olive oil, for drizzling\n1 stick (8 tablespoons) unsalted butter, cut into pieces (see Cook's Note)\n1/2 cup hot sauce, such as Frank's RedHot (see Cook's Note)\n1 cup mayonnaise\n1/2 cup buttermilk\n2 tablespoons minced fresh chives\n1/4 teaspoon garlic powder\nKosher salt and freshly ground pepper\n1 head iceberg lettuce, cored and chopped into bite-sized pieces\n1 pint cherry tomatoes, halved\n1 cup blue cheese crumbles\n4 slices bacon, cooked and crumbled\n2 medium carrots, peeled and sliced into thin rounds\n2 center celery stalks and leaves, sliced thin on a bias\n2 hard-boiled eggs, chopped\n1 avocado, chopped\n1 cup corn chips, such as Fritos\nInstructions:\nFor the chicken: Preheat a grill to medium-high heat. Combine the garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Place the chicken cutlets on a large plate or baking sheet and drizzle each piece lightly with the oil. Season both sides of the chicken with the garlic powder blend.\nGrill the chicken, turning once, until cooked through and grill marks appear, 2 to 3 minutes per side. Transfer to a clean platter to rest for 10 minutes, then slice into thin strips and place in a medium bowl.\nPlace the butter and hot sauce in a medium saucepan over medium heat, either on the grill or on a stovetop. Whisk to combine the hot sauce with the butter until melted and smooth. Add to the bowl with the sliced chicken and toss to coat.\nFor the dressing: Whisk together the mayonnaise, buttermilk, chives, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and mix well.\nFor the salad: Arrange the iceberg lettuce on a platter or in individual bowls. Top with rows of the cherry tomatoes, blue cheese crumbles, bacon, carrots, celery, eggs and avocado. Sprinkle the corn chips over the top and spoon over the sliced chicken. Finish with a drizzle of the dressing.\n", + "cuisine_type": "American, Southern" + }, + { + "recipe": "Hearts of Palm, Corn, Cherry Tomatoes and Avocado Salad with Green Onion-Coconut Dressing\n1 bunch green onions (green part only)\n1 (14 ounce) can coconut milk\n1/4 cup unsweetened shredded coconut (desiccated)\n1/2 cup lime juice\n1 egg\n1/3 teaspoon cayenne pepper\n2 shallots\n2 cloves garlic, chopped to 1 teaspoon\n1 tablespoon honey\n1 1/2 cup olive oil\nSalt and pepper\n1 (12.5 ounce) can hearts of palm, cut in 1/2-inch slices\n1 cup corn kernels blanched\n1 pint cherry tomatoes, halved\n1 avocado, peeled, pitted and cut in medium dice\n1 pound baby lettuce\n1/4 bunch cilantro sprigs, for garnish\nInstructions:\nPlace all the ingredients for the dressing, except oil, salt and pepper, into blender or food processor and puree. Slowly drizzle in oil until thick and creamy. Season, to taste. Toss salad ingredients together, and garnish with cilantro sprigs.\n", + "cuisine_type": "American, Thai" + }, + { + "recipe": "Chicken-Chickpea Curry\n4 plum tomatoes, chopped\n2 large shallots, halved\n1 2-inch piece ginger, peeled\n1/2 to 1 jalapeno pepper, seeded\n1 teaspoon curry powder\nKosher salt\n3 tablespoons vegetable oil\n2 15-ounce cans chickpeas, drained and rinsed\n2 cups shredded rotisserie chicken (skin removed)\n2 cups frozen cut okra or sliced fresh okra\n1/4 cup chopped fresh cilantro, plus more for topping\nPlain yogurt and naan bread, for serving (optional)\nInstructions:\nPulse 3 chopped tomatoes, the shallots, ginger, jalapeno, curry powder and 1 teaspoon salt in a food processor until smooth. Heat the vegetable oil in a large Dutch oven or pot over medium-high heat. Add the tomato mixture and cook, stirring often, until darkened and paste-like, 10 to 12 minutes (add water as needed if the mixture is sticking).\nAdd 2 1/2 cups water to the pot and bring to a simmer. Add the chickpeas and cook, stirring often, until the sauce thickens slightly, 8 to 10 minutes.\nStir in the chicken, okra and cilantro. Cook, stirring gently, until the okra is crisp-tender, 2 to 3 minutes. Divide among bowls and top with yogurt, more cilantro and the remaining chopped tomato. Serve with naan.\n", + "cuisine_type": "Indian" + }, + { + "recipe": "Spicy Fried Chicken with Dijon Slaw\n4 chicken legs, rinsed and patted dry\n4 chicken thighs, rinsed and patted dry\n4 breasts with the wing attached, rinsed and patted dry\n4 cups yogurt (may substitute with buttermilk)\n1/4 cup sambal\n2 tablespoons garlic, finely minced\n1 tablespoon ginger, finely minced\n2 tablespoons honey\n1/4 cup naturally brewed soy sauce\n1 tablespoon coarse ground black pepper\n2 lemons, juiced\n3 cups panko bread crumbs\n1 tablespoon togarashi\n1 tablespoon paprika\n2 tablespoons sesame seeds\n1 tablespoon cumin\nSalt for seasoning\nCanola oil for frying\n2 tablespoons Dijon mustard\n2 egg yolks\nSalt and black pepper, to taste\n1 cup canola oil\n2 teaspoons mustard seed soaked in the juice of 2 lemons, 1 hour\n1 head cabbage, de-cored and shredded\n1/2 head red cabbage, de-cored and shredded\n1/2 cup sliced green scallions\nInstructions:\nIn a large bowl, mix together the yogurt, sambal, garlic, ginger, honey, soy, black pepper and lemon juice. Mix chicken in the bowl and let marinate at least 4 hours, preferable overnight. In another large bowl, mix together the panko, togarashi, paprika, sesame seeds and cumin. Pull the chicken out of the marinade and season lightly with salt. Place chicken in panko bowl and completely coat the chicken. Heat oil to 350 degrees and fry until brown. May have to do heat transfer on the larger pieces, (Pulling the chicken out of the fryer and resting for 3 to 5 minutes, before finishing the frying.) Drain on paper towels and season again lightly with salt.\nIn a food processor add the Dijon and egg yolks and season. While running on high speed, slowly drizzle in the oil in the beginning to emulsify then pour the rest in. Add the mustard seeds and lemon juice, pulse to mix and check for seasoning. Toss the 2 cabbages, scallions and 1/2 of the dressing. Add more dressing if needed and let slaw sit 30 minutes in the refrigerator before serving.\nPLATING On a huge platter, pile the slaw in the middle and surround with chicken. Munch!\nBEVERAGE House made lemonade spritzer (2 parts lemon juice, 1 part lime juice, 1 part sugar, 3 parts soda water, serve on ice.)\n", + "cuisine_type": "American, Korean" + }, + { + "recipe": "Avocado Rose Eggs Benedict\n3 large egg yolks\n1 tablespoon lemon juice\n1 tablespoon hot water\n1 stick unsalted butter, melted and hot\nKosher salt \n4 thick slices whole-grain bread\n2 tablespoons unsalted butter, at room temperature\n1 cup thinly sliced radishes \n2 firm but ripe avocados, cut in half, pitted and peeled\n4 large eggs\n4 sprigs fresh cilantro or dill\nCoarse sea salt\nInstructions:\nFor the hollandaise sauce: Place the yolks, lemon juice and water into a blender and blend for 1 minute. With the blender running, pour the butter through open hole of the blender lid. Season with salt and pour into the top of a double boiler set over hot water to keep warm.\nFor the toast: Toast the bread until golden, then spread with 1 tablespoon butter. Divide the bread among 4 plates, butter-side up, and spread some of the radishes evenly over them (reserve some radishes for topping). Lay an avocado half on a cutting board cut-side down and slice thinly, crosswise (thinner slices are easier to roll). Put the flat side of your knife along the side of the avocado. Press the knife against the slices and they will fan out, overlapping each other. Starting from the thin end, curl the avocado slices into a cylinder toward the center. Continue curling the avocado slices until you get a 3- to 4-inch circle that looks like a rose. Repeat with the remaining avocado halves; set aside.\nHeat the remaining tablespoon butter in a large nonstick skillet over medium heat. Crack the eggs into the skillet and cook until the whites have set and the yolks are still runny. Put 1 egg on each toast, top with the avocado flowers, using a spatula to transfer each to a toast, and garnish with the sliced radishes and sprigs of dill or cilantro. Sprinkle with coarse salt. Serve with the hollandaise sauce on the side.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Haricots Verts with Rosemary\n1/2 pound haricots verts, ends trimmed\n1 tablespoon lemon-olive oil, homemade, recipe follows or store-bought, or plain extra-virgin olive oil\n1 sprig rosemary\nKosher or fine sea salt and freshly ground black pepper\n1 lemon, zested\n2 cups extra-virgin olive oil\nInstructions:\nBring a large pot of salted water to a boil over high heat. Slip in the beans and cook until bright green and crisp-tender. Remove the beans to an ice bath to shock, then drain and pat dry with paper towels.\nGently heat the olive oil and rosemary in a large, deep skillet over low heat until the rosemary is softened and very fragrant, 4 to 5 minutes. Remove the rosemary sprig, raise the heat to medium-high, and add the string beans. Toss to coat with the rosemary-lemon scented oil until the beans are heated through. Season with salt and pepper, to taste. Serve warm or at room temperature.\nLemon-Infused Olive Oil:\nPut the lemon zest in a small pot and pour in 2 cups extra-virgin olive oil. Place over low heat and simmer for 15 minutes. Cool completely and transfer to a jar with a tight-fitting lid. Keep tightly sealed at room temperature for up to 2 weeks. Dress grilled chicken or any simply vegetable with the oil. When tomatoes are in season, a simple dish of sliced tomato dressed with this oil and a sprinkling of oregano is a meal unto itself.\n", + "cuisine_type": "Mediterranean" + }, + { + "recipe": "Spicy Middle-Eastern Alligator with Rice Pilaf and Tabbouleh Salad\n3 egg whites, beaten\n2 cloves garlic, minced\n2 teaspoons fresh lemon juice\n1 teaspoon red chili powder\n10 to 12 alligator fillets\nOlive oil, for sauteing\nSalt\nTabbouleh salad, recipe follows\nRice pilaf, recipe follows\n1/3 cup bulgur wheat\n2 lemons, juiced\nSalt and pepper\n6 to 8 large bunches parsley\n2 to 3 tomatoes, finely diced \n4 whole scallions, white and green parts thinly sliced \n3 tablespoons olive oil\n4 tablespoons butter\n1 cup uncooked white rice \n1 cup egg noodles\nSalt \nInstructions:\nIn a large bowl, thoroughly combine the beaten egg whites, garlic, lemon juice, and red chili powder. Using a meat tenderizer, pound all of the alligator fillets until they are tender. Marinate the alligator in the egg white mixture for about 20 minutes. \nIn a large skillet, heat the olive oil over medium-high heat. Remove the alligator fillets from the marinade and sprinkle them with salt. Carefully place the alligator fillets in the pan, and saute them until browned. Work in batches as necessary. Flip the fillets with tongs or with a spatula, and cook until browned on the other side, and the meat is cooked through.\nIn a medium bowl, cover the bulgur wheat with warm water and allow it to soak for approximately 20 minutes. Pour the bulgur wheat into a strainer, and then squeeze out all of the excess water. Mix the lemon juice, salt, and pepper with the bulgur wheat and set aside. \nWash the parsley, and dry it thoroughly. Chop the parsley very finely and combine it, along with the tomatoes and scallions, with the bulgur wheat mixture. Stir the olive oil into the salad until it is thoroughly covered. Add more lemon juice, salt, or pepper as desired, to adjust the taste.\nIn a large saucepan, melt the butter over high heat. Add the rice and noodles to the pan, and fry them in the butter. Add approximately 1 1/2 cups of water to the pan and lower the heat to medium-low. Cover the pan with a tightly-fitting lid, and allow the rice mixture to steam until all the water is absorbed. Season with salt, to taste.\n", + "cuisine_type": "Middle Eastern" + }, + { + "recipe": "Morwong Cru\n1 1/2 pounds haddock or bream fillets, cut into 1/2-inch cubes.\n2 small onions, finely sliced.\nJuice of 6 lemons\n4 ounces cucumber, finely diced\n4 ounces carrot, finely diced\n4 ounces celery, finely diced\nInstructions:\nPlace fish, onion and lemon juice in a bowl. Cover with a cloth and place in the refrigerator for 12 hours. When 'cooked' strain off lemon juice and stir in chopped vegetables. Serve this mixture chilled with coconut mayonnaise dressing in a separate bowl.\n", + "cuisine_type": "Australian" + }, + { + "recipe": "Country Ham and Fried Egg on Angel Biscuits\n2 1/2 cups all-purpose flour, plus more for rolling\n2 tablespoons sugar\n2 1/2 teaspoons baking powder\n2 teaspoons instant yeast\n3/4 teaspoon fine salt\n1/4 cup vegetable shortening\n1/4 cup (1/2 stick) cold unsalted butter, cut into pats\n1 cup milk, at room temperature\nCooking spray, to coat\n1/4 cup heavy cream, for brushing on top\n4 tablespoons unsalted melted butter, for brushing on top\n4 tablespoons unsalted butter, divided\n4 large eggs\nKosher salt and freshly ground black pepper\n4 ounces (1/4 pound) country ham, sliced paper thin*\nSweet variation: Whipped cream and blackberry topping, recipe below\n1 cup fresh blackberries\n1/2 cup sugar\nWhipped cream, to top\nInstructions:\nWhisk together the flour, sugar, baking powder, yeast, and salt in a large bowl. Cut in the shortening and 1/4 cup butter pats until pea-size bits remain. Add the milk and gently stir until combined. The dough will be wet.\nTransfer the dough to a well-floured surface and gently pat into a 9-inch round that is 1-inch thick. Cut the dough into 2-inch rounds using a cookie cutter. Transfer the rounds to a parchment paper-lined baking sheet that has been lightly coated with cooking spray. Cover with a clean kitchen towel and let sit at room temperature for 1 hour. Remove the towel and cover with plastic wrap and place in the freezer for 1 hour and up to 24 hours.\nCook's Note: The longer the biscuits stay in the freezer, the lighter and fluffier they become. You can make ahead and just bake off a few as you need them.\nPreheat the oven to 400 degrees F. Brush the tops of the biscuits with the heavy cream and bake until golden brown, about 15 minutes. Remove from the oven and brush the tops with the melted butter. Let cool slightly, then sprinkle the top with black pepper and slice open.\nHeat 1 tablespoon of the unsalted butter in a small (6-inch) nonstick saute pan over medium-high heat until it begins to sizzle. Add one egg at a time, season top with salt and pepper and cook until the white is set, gently flip over and continue cooking for another minute or so. Flip so the top side is up. Place a few slices of ham on the bottom biscuit and top with the egg, place the other half of the biscuit on top and serve immediately.\n*Cook's Note: It's American prosciutto .\nBlackberry topping:\nMacerate the berries with the sugar in a bowl for about 30 minutes. Put some of the berries on the bottom half of the biscuit. Add whipped cream and top with the other half of the biscuit.\n", + "cuisine_type": "American, Southern" + }, + { + "recipe": "Wanjajeon\n4 ounces firm tofu, drained\n8 ounces ground beef (see Cook's Note) \n8 ounces ground pork \n1 teaspoon soy sauce \n1 teaspoon toasted sesame oil \n4 cloves garlic, grated (about 1 tablespoon) \n1 scallion, finely chopped (about 1 tablespoon) \nKosher salt \n1 cup all-purpose flour \n3 large eggs \n1/4 cup plus 2 tablespoons vegetable oil, or more as needed \n2 tablespoons soy sauce\n2 tablespoons distilled white vinegar \n1/4 teaspoon sugar \n1/4 teaspoon gochugaru (Korean red chile flakes), optional \nInstructions:\nPosition a rack in the center of the oven and preheat the oven to 250 degrees F.\nFor the meatballs: Place the tofu in a piece of cheesecloth or a kitchen towel and wring dry, squeezing to remove as much water as possible. (This also breaks up the tofu into small crumbles.) Crush any remaining large pieces of tofu by rubbing them between your fingers. It should all be finely crumbled and there should not be any big chunks left. \nCombine the crumbled tofu, beef, pork, soy sauce, sesame oil, garlic, scallion and 1/4 teaspoon salt in a large bowl. Mix with your hands until the ingredients are well incorporated and the mixture comes together. \nScoop the meat mixture into 18 to 20 meatballs (about 1 1/2 tablespoons each; see Cook's Note), placing them on a large baking sheet or plate. Roll each portion into a ball, then flatten into a 1/2-inch-thick patty, about 1 1/2 inches in diameter. \nAdd the flour to a large rimmed plate and whisk the eggs in a medium bowl. Heat a large nonstick skillet with 3 tablespoons of the oil over medium-low heat. \nDredge each patty in the flour, coating well on all sides. Smooth out any rough, uneven edges and shape the patty neatly. Working with one at a time, shake off excess flour, then dip and roll the patty around in the egg, making sure to coat thoroughly with no flour peeping through. (All the patties can be dredged and sitting in flour, but be sure to dip the patties in the egg one at a time.) Gently place the egg-coated patty in the heated skillet -- most of the egg will drip off to the bottom, creating a desirable \\u201cskirt\\u201d that will be served on top. (Do not move the patties around as the top needs to be clean and free of brown bits.) Repeat to add 8 or 9 more patties, or as many as will fit in the skillet without crowding. \nCook without disturbing until the patties are light golden underneath, 4 to 5 minutes. Carefully flip and cook until the other side is light golden, 4 to 5 minutes more. \nTransfer the cooked patties to a baking sheet fitted with a wire rack and keep warm in the oven. \nWipe the skillet clean with a paper towel and heat another 3 tablespoons oil over medium-low heat before cooking the next batch of patties. \nFor the dipping sauce: Combine the soy sauce, vinegar, 2 tablespoons water, sugar and gochugaru (if using) in a small bowl and whisk until the sugar is dissolved. Serve with the wanjajeon. \n", + "cuisine_type": "American, Korean" + }, + { + "recipe": "Veal Hanson\n2 pounds veal loin, pounded 1/2-inch thick (can substitute chicken breasts)\nSalt and pepper\nFlour, for dredging\n3 tablespoons olive oil\n3 tablespoons butter\n1 cup molasses porter\n1/4 cup Marsala\n1/4 cup chicken stock\n1 1/2 cups cremini and shiitake mushrooms, quartered including stems with tip removed\nServing suggestion: fettuccini, which has been tossed with a bit of olive oil, freshly grated Parmesan cheese, and a handful of freshly chopped parsley\nInstructions:\nTake each slice of veal loin and pound between layers of plastic wrap until each is about 1/2-inch thick.\nSeason lightly with salt and pepper on both sides, then dredge in flour. Heat olive oil and butter in a large saute pan over medium high heat. Shake off excess flour and saute cutlets for about 2 minutes per side, until lightly browned.\nPut aside on a cooling rack on top of a baking sheet. Add porter, Marsala, and chicken stock to saute pan. Let reduce on high heat for about 5 minutes. After liquid has reduced by 1/4, add the mushrooms. Reduce heat and let simmer until mushrooms soften and sauce slightly thickens, about 7 minutes.\nAdd veal back to sauce to warm.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Wild Boar Floridian Sausage\n3 1/3 pounds wild boar meat\n3/4 pound fatback \n1 tablespoon fennel seeds \n2 teaspoons anise seeds \n2 teaspoons mixed-color peppercorns \n1/4 cup fresh sage leaves \n2 tablespoons fresh thyme leaves\n24 grams sea salt \n1/2 teaspoon sweet paprika\nPinch of cayenne pepper \n5 cloves garlic \nZest of 1 lemon\nZest of 1 lime\nZest of 1 orange\n1 length of fresh hog casing\nInstructions:\nDice the wild boar meat and fatback into cubes that will easily fit into a meat grinder. Partially freeze the meat and fatback to facilitate grinding, about 1 hour.\nWhile your meat is freezing, toast the fennel seeds, anise seeds, and peppercorns in a dry pan on the stovetop until fragrant, and grind them in a spice grinder. Mix the ground fennel seeds, anise seeds and peppercorns with the sage, thyme, salt, paprika, cayenne, garlic and citrus zests in a large bowl.\nWhen the meat and fatback are almost frozen, remove them from the freezer, and mix them with the other ingredients. Grind everything together through a medium-size die. Add a couple ice cubes at the end of the grinding to push out the last bit of meat in your grinder. Mix the meat vigorously in a stand mixer for a few minutes until the whole batch is very sticky. Pump the mixture into the sausage casings, and twist to create links of your preferred size (8 inches is ideal).\n", + "cuisine_type": "American, Southern" + }, + { + "recipe": "Spicy Coconut Curried Lobster on a bed of Jasmine Rice\n2 tablespoons extra-virgin olive oil\n3 Scotch bonnet peppers, minced\n1 red pepper, julienned\n1 red onion, sliced thinly lengthwise\n1 teaspoon curry paste\n2 cups fish stock\n2 cans coconut milk\n3 lobsters, boiled, meat removed and chopped\n1/4 cup milk\n2 tablespoons unsalted butter\n1 can pineapple chunks, juice drained\n1 teaspoon kosher salt\n2 tablespoons sugar\n4 scallions, chopped\n1 cup cilantro leaves, chopped, plus extra for garnish\n1 cup flaked coconut, toasted\nJasmine Rice, recipe follows\nWater\n2 cups jasmine rice\n1 teaspoon kosher salt\n1 teaspoon freshly ground black pepper\n1 teaspoon sugar\nToasted coconut, to taste\nInstructions:\nIn a large saucepan, heat the olive oil over medium-high heat. Sweat the peppers and onion in the olive oil until they become tender, about 5 to 7 minutes. Add the curry paste, fish stock, and coconut milk to the pan, reduce the heat to a simmer, and cook for approximately 20 minutes. Add the lobster meat to the pan and simmer for another 20 minutes, letting the mixture reduce.\nAdd the milk, butter, pineapple chunks, salt and sugar to the pan and stir with a wooden spoon to combine. Finally, add the scallions and cilantro to the pan and simmer for 2 more minutes. Serve on a bed of jasmine rice and garnish with chopped cilantro and toasted coconut.\nBring just enough water to cover the rice to a boil in a medium sized pot over high heat. Add the rice to the pot, lower the heat to medium-low, and cover with a lid. Steam the rice until it is cooked through yet still firm, about 15 minutes. Drain off the excess water, and season with salt, pepper, sugar and coconut, to taste.\n", + "cuisine_type": "American, Caribbean" + }, + { + "recipe": "Muffinlettas\n4 English muffins, cut in half through centers and toasted\n8 slices provolone cheese\n6 ounces salami slices (Hormel®) *Available in most TARGET® stores where fresh groceries are sold\n8 ounces cooked deli ham (Hormel®)\n½ cup Market Pantry® Spanish Salad Olives Sliced with Pimentos, rinsed and drained\n8 pepperoncini, rinsed and drained, stems removed\nInstructions:\nPlace the muffins on your work surface, cut sides up. On each muffin, stack 1 piece cheese, 3 slices salami, 2 slices ham, 1 tablespoon olives, and 1 pepperoncini.\n", + "cuisine_type": "American" + }, + { + "recipe": "Raspberry Iced Tea Punch\n2 nectarines, pitted and sliced\n1 pint fresh raspberries\n1 lemon, sliced\n20 fresh mint leaves, plus more for garnish\n3 cups tea, freshly brewed, sweetened to taste and chilled\n1 bottle sparkling white wine\nIce\nInstructions:\nFill a large pitcher with the nectarines, raspberries, lemon and mint. Then add your tea and let sit for about 5 minutes to infuse. Once you're ready to serve add the sparkling white wine. Pour in glass with ice. Garnish with mint.\n", + "cuisine_type": "British, French" + }, + { + "recipe": "Hummingbird Cake\nNonstick cooking spray, for the pans\n3 cups all-purpose flour, plus more for the pans\n1 1/2 teaspoons ground cinnamon\n1 teaspoon baking soda\n1 teaspoon kosher salt\n1/2 teaspoon ground nutmeg\n1 1/2 cups granulated sugar\n1 1/2 cups canola oil\n1 cup sweetened coconut flakes\n2 teaspoons pure vanilla extract\n3 large eggs\n3 very ripe large bananas, mashed (1 1/2 to 2 cups)\nOne 8-ounce can crushed pineapple\n1 cup pecans, toasted and chopped\nDried pineapple rings, for decorating\nToasted coconut chips, for decorating\n1 cup (2 sticks) unsalted butter, at room temperature\n5 cups confectioners' sugar\n1/4 cup buttermilk\n2 teaspoons pure vanilla extract\n1/4 teaspoon kosher salt\nInstructions:\nFor the cake: Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick cooking spray and coat the insides lightly with flour, knocking excess out.\nWhisk together the flour, cinnamon, baking soda, salt and nutmeg in a large bowl.\nBeat together the granulated sugar, oil, coconut flakes, vanilla, eggs, bananas and crushed pineapples in a separate medium bowl. Pour the wet ingredients into the dry ingredients and whisk until completely combined. Fold in the pecans.\nDivide the batter among the prepared cake pans. Bake until a toothpick inserted in the center comes out clean or the cakes bounce back when lightly pressed with a finger, 20 to 25 minutes. Allow to cool for 30 minutes before removing from the pans and cooling completely on a wire rack. Once completely cooled, level the tops using a serrated knife.\nFor the buttermilk frosting: In the meantime, beat the butter in a stand mixer until fluffy, about 2 minutes. Add the confectioners' sugar 1 cup at a time, beating after each addition until smooth and fluffy. Add the buttermilk, vanilla and salt and beat just to combine. Refrigerate until ready to use.\nUse the buttermilk frosting to assemble the cake and decorate with dried pineapple rings and coconut chips. \n", + "cuisine_type": "American, Caribbean" + }, + { + "recipe": "\\Macro\\ Platter\n1/4 cup raw brown rice\n1/3 cup chopped kale (2-inch square pieces)\n1/3 cup chopped broccoli\n1/3 cup sliced sweet potatoes (1/4-inch pieces)\n1 hard-boiled egg\n1/3 cup chopped avocado\nInstructions:\nPlace the brown rice in a saucepan with 1/2 cup water. Bring to a boil, reduce the heat to low and simmer, covered, until almost all the water is absorbed, approximately 40 minutes. \nIn a pot with a steamer basket, bring a small amount of water to a boil. Add the kale to the basket and steam for about 10 minutes, making sure to add more water if needed; set aside. Add the broccoli to the steamer basket and steam for about 6 minutes; set aside. Add the sweet potatoes and steam until just tender, 10 to 20 minutes. (Alternatively, if space allows, steam the vegetables together, making sure to remove each type as it cooks.) \nPlace the rice, kale, broccoli and sweet potatoes into different sections of a compartmentalized lunch box. Cut the egg in slices, if desired, and place in another section. Finally, add the avocado.\n", + "cuisine_type": "American, Asian" + }, + { + "recipe": "Honey-Mustard Dressing\n1/4 cup plus 1 tablespoon Djion mustard\n1/4 cup honey\n1/4 cup cider vinegar\n1 1/2 teaspoons kosher salt\n1/4 cup plus 2 tablespoons vegetable oil, like soy, peanut, or corn\nInstructions:\nIn a medium bowl, whisk together the mustard, honey, vinegar, and salt. Gradually whisk in the oil to make a creamy dressing. Use immediately or store in the refrigerator, covered, for up to 3 days.\n", + "cuisine_type": "American" + }, + { + "recipe": "Sweet Plantain Soup with Pineapple Blood Orange Salsa\n1/2 cup diced fresh pineapple\n1 blood orange, peel and pith removed, cut into supremes and diced\n1 tablespoon finely chopped fresh ginger\n1 serrano chile, stemmed, seeded, and minced\n2 tablespoons fresh lime juice\n1 salt\n1/4 teaspoon pepper\n1 1/2 tablespoons unsalted butter\n2 large ripe plantains, peeled and sliced on the diagonal into 1 1/2inch pieces\n2 teaspoons dried oregano, crumbled\n2 leeks, white parts only, well rinsed and finely sliced\n2 medium parsnips, peeled and finely chopped\n3 cups chicken stock\n3 cups milk\nJuice of 1/2 lemon\n1 teaspoon salt\n1/4 teaspoon freshly ground black pepper\nInstructions:\nIn a small glass bowl, combine all the ingredients for the salsa and toss together gently. Cover and refrigerate for up to 4 hours before using. In a large heavy skillet, heat the butter over medium heat. Add the plantains with their flat sides down and saute for about 2 minutes, or until slightly softened but not brown. Turn to the other side, add the oregano, leeks and parsnips, cover the pan and cook until all the vegetables are tender, about 10 minutes, stirring occasionally. Transfer the vegetables to a food processor and puree until smooth, pulsing the machine and scraping down the sides of the machine as necessary. Add 2 cups of the chicken stock, puree to mix, and transfer the mixture to a medium saucepan. Whisk in the remaining chicken stock and the milk, add the lemon juice, and place the pan over mediumhigh heat. When the soup comes to a boil, reduce the heat to low, cover the pan and simmer for 10 minutes, stirring occasionally. Add the salt and pepper. Serve in shallow soup bowls, garnished with a dollop of the salsa.\n", + "cuisine_type": "American, Caribbean" + }, + { + "recipe": "Orecchiette with Clams and Broccoli\nKosher salt\n12 ounces orecchiette\n2 cups grated broccoli florets (grated on the large holes of a box grater)\n1/4 cup breadcrumbs\n3 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for drizzling\n4 cloves garlic, thinly sliced\n1/2 teaspoon red pepper flakes\n24 littleneck clams, scrubbed\n1/4 cup dry white wine\n2 tablespoons unsalted butter\nInstructions:\nBring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the grated broccoli during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain.\nMeanwhile, combine the breadcrumbs and 2 teaspoons olive oil in a small nonstick skillet over medium heat. Season with salt and cook, stirring occasionally, until golden brown, about 5 minutes; remove to a bowl.\nHeat the remaining 3 tablespoons olive oil with the garlic in a separate pot over medium-high heat. Cook until the garlic is just golden, about 3 minutes. Add the red pepper flakes, clams and wine. Cover and cook until the clams open, 5 to 7 minutes; remove the clams to a bowl using a slotted spoon (discard any unopened clams). Add the butter, pasta, broccoli and 1/2 cup of the reserved cooking water to the pot; cook, stirring, until the pasta is well coated, about 1 minute. Gradually add the remaining 1/2 cup cooking water if the pasta seems dry.\nStir the clams and any juices into the pasta. Drizzle each serving with olive oil and sprinkle with the breadcrumbs.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Fig, Cream Cheese and Mint Tart\n1lb 2oz/500g homemade or store-bought short pastry\nAll-purpose flour, for dusting\n1 generous cup/9 1/2 fl oz/260ml whipping cream\n3/4 generous cup/5 1/2oz/165g cream cheese\n3 big squidges of honey\n1 tbsp Marsala (optional)\n12 to 16 figs, each cut into 6 pieces\nHandful of green shelled pistachios, walnuts, or pecans, halved\n1 bunch of fresh mint, ripped or roughly torn\nInstructions:\nPreheat the oven to 350 degrees F (180 degrees C). \nRoll out the pastry on a floured counter to the thickness of a 1-cent piece and use it to carefully line the pan. Homemade pastry is short and so will be quite crumbly. Don't be alarmed by this, you can patch it together in the pan. Take a small ball of the pastry (the size of a nickel) and use it to gently ease the dough down into the pan. Press the handle of a wooden spoon against the pastry all round the edges to coax it into the fluted grooves. Trim off the excess around the top and run a thin knife around between the pastry and the edge of the pan to loosen. Put in the refrigerator for about 15 minutes, or until firm. \nRemove the tart from the refrigerator. Take a piece of parchment paper slightly larger than the pan and scrunch it up, then unscrunch it and line the pan with it. Fill it with pie weights or dried beans and \\blind bake\\ in the oven for 20 to 25 minutes, or until the pastry feels sandy to the touch. Remove the paper and bake for an additional 5 minutes. Remove from the oven and set aside. \nFor the filling, put the cream in a bowl and whip until beginning to thicken, then fold it into the cream cheese and mix with the honey and Marsala, if using. Put the filling in the tart case, then arrange the figs on top and scatter over the nuts and mint. Serve with a sweet wine such as Asti. \nFigs and mint are delicious, so sprinkling some torn mint leaves over the tart works really well. This tart is best eaten on the day it is made.\n", + "cuisine_type": "British, French" + }, + { + "recipe": "Dal--Indian Split Pea Soup and Fresh Tomato Relish\n1 tablespoon unsalted butter\n1 cup finely minced onion (about 2 medium)\n4 teaspoons finely minced garlic\n4 teaspoons finely minced ginger root\n1 teaspoon finely minced jalapeno, or to taste\n2 cups yellow split peas, washed\n1 teaspoon ground coriander seed\n1 teaspoon ground cumin seed\n1 teaspoon celery seed\n1/2 teaspoon ground cinnamon\n1/4 teaspoon ground clove\n8 cups chicken stock\n12 cooked shrimp\n1 cup finely diced fresh tomato\n1/4 cup finely chopped onion\n1/4 cup minced cilantro leaves\n1/2 teaspoon minced jalapeno\n2 teaspoons fresh grated lemon juice\n1/2 teaspoon grated lemon rind\nInstructions:\nIn a heavy-bottomed pot, melt the butter over medium heat. Add the onion, the garlic, the ginger root and the jalapeno. Saute for 2 minutes, stirring. Add the split peas, the coriander, the cumin, the celery seed, the cinnamon and the clove. Mix well. Add the chicken stock, stir again, and bring to a boil. Turn heat down to low and simmer slowly, partially covered, for about one hour, or until split peas are just soft. You may need to add more chicken stock if peas become too thick and dry.\nWhile soup is cooking, prepare the relish: Toss all six ingredients together in a bowl. Season to taste.\nWith a wooden spoon, crush a few of the soft peas in the soup against the side of the pot. Stir well. If the soup is too thick, add a little chicken stock. Season to taste. Ladle the hot soup into four wide soup bowls. Mix in most of the tomato relish, saving about 1/4 cup. Place three shrimp in the center of each bowl. Divide the remaining tomato relish among the four bowls, placing it in the center of the shrimp. Top that with a few fresh cilantro leaves. Serve immediately.\n", + "cuisine_type": "American, Indian" + }, + { + "recipe": "Instant Pot Caramelized Onions\n2 tablespoons unsalted butter\n2 tablespoons olive oil\n3 pounds yellow onions (about 10 small), halved and sliced 1/2 inch thick\n2 large sprigs fresh thyme\n1/2 teaspoon sugar\nKosher salt and freshly ground black pepper\n1 tablespoon balsamic vinegar\nInstructions:\nSet a 6-quart Instant Pot® to high saute (see Cook's Note). Add the butter and olive oil to the pot. Once the butter has melted completely, add the onions, thyme, sugar, 1/2 teaspoon of salt and several grinds of pepper. Cook, stirring, until the onions start to sizzle and the mixture is thoroughly combined, 1 to 2 minutes.\nFollow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 2 minutes). Being careful of any remaining steam, unlock and remove the lid, then stir in the balsamic vinegar. At this point, the onions should be tender and blonde in color. \nSet the pot back to high saute and cook, stirring frequently and scraping any brown bits from the bottom and sides of the pot, until almost all the liquid has evaporated and the onions are a deep golden brown and saucy, about 30 minutes. Be sure to stir the onions frequently and watch them closely; you want to scrape the brown bits from the pot before they turn too dark and burn. Remove the thyme stems; taste and adjust the seasoning with salt and pepper. \n", + "cuisine_type": "American" + }, + { + "recipe": "Grilled Salmon with Rosehip Sauce and Smoked Oyster Potato Cakes\n1 quart vegetable stock (4 cups or 32 ounces)\n1 tablespoon balsamic vinegar\n2 tablespoons brown sugar\n1/2 orange juiced, plus zest\n1/2 cups reconstituted seedless rosehips (available at most health food stores)\nPinch of salt\n10 canned smoked oysters, coarsely chopped\n2 cups coarsely mashed potatoes (russets cooked with skin on)\n1 egg\n1/2 cup scallions, thinly sliced\n1 teaspoon fresh thyme, chopped\nSalt and freshly ground pepper, to taste\n4 (5-ounce) salmon fillets\nInstructions:\nFor the Rosehip Sauce: Reduce stock by about 1/3 to intensify flavor (watch saltiness if using canned stock) add remaining ingredients and cook down until the consistency of light syrup.\nFor the Smoked Oyster Potato Cakes: Combine all in ingredients for the oyster cakes in large mixing bowl by hand. With lightly floured hands, shape potato cakes. Brown on grill or saute with small amount of oil in skillet.\nTO ASSEMBLE THE DISH: Brush salmon lightly with olive or canola oil and grill to desired doneness. Serve with Rosehip Sauce spooned over salmon with Oyster Potato Cakes along side.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Salt and Pepper Biscuits with Bacon Butter\n2 1/2 cups all-purpose flour\n2 teaspoons baking powder \n1 1/2 teaspoons ground black pepper\n1 teaspoon kosher salt \n1 teaspoon sugar \n1/4 teaspoon baking soda \n8 tablespoons unsalted butter, cubed and chilled \n1 to 1 1/4 cups buttermilk, plus more for brushing\n2 teaspoons flaky salt, such as Maldon \nBacon Butter, recipe follows\n8 slices bacon\n1/2 cup (1 stick) unsalted butter, at room temperature\n1/8 teaspoon freshly ground pepper\nPinch kosher salt\nInstructions:\nPreheat the oven to 425 degrees F and place rack in the center of oven. Line a baking sheet with parchment paper and set aside.\nIn large bowl, whisk to combine the flour, baking powder, 1 teaspoon of the pepper, the salt, sugar and baking soda. Cut the butter into the flour until combined, and then stir in 1 cup of the buttermilk, adding 1/4 cup more if needed, until a rough dough forms.\nTurn the dough onto a work surface, knead gently to combine, and then pat into an 8-inch square. Cut into 9 square biscuits and place on the prepared baking sheet about 2 inches apart. Brush the tops with buttermilk and sprinkle the flaky salt and the remaining 1/2 teaspoon pepper over the tops. Bake until the tops are golden and the biscuits are fluffy and cooked through, 20 minutes.\nSlather with Bacon Butter to serve.\nIn a skillet set over medium heat, cook the bacon until lightly crisp, 3 to 5 minutes per side. Drain on a paper-towel-lined plate and reserve 1 tablespoon of the bacon fat.\nPlace the bacon in a food processor with the butter and the reserved bacon fat. Add the pepper and salt. Pulse until well combined. Refrigerate until the butter firms up. Yield: 1/2 cup\n", + "cuisine_type": "American, Southern" + }, + { + "recipe": "Cornbread Panzanella\nSour Cream Cornbread, recipe follows, cut into 1-inch cubes\n1 pound very ripe tomatoes, cut into 1-inch pieces \n3 celery stalks, thinly sliced \n3 scallions, thinly sliced \n3 tablespoons olive oil \n2 tablespoons red wine vinegar \nKosher salt and freshly ground black pepper \n1/4 cup torn fresh basil leaves \nCooking spray, for the skillet\n1 1/4 cups self-rising buttermilk cornmeal mix \nOne 15-ounce can creamed corn \n1 cup sour cream \n1/4 cup vegetable oil \n3 large eggs \nInstructions:\nPreheat the oven to 250 degrees F. Arrange the Sour Cream Cornbread cubes on a baking pan in a single layer and bake until fairly dried out, about 30 minutes.\nMeanwhile, toss together the tomatoes, celery, scallions, oil, vinegar, 1/2 teaspoon salt and a few grinds of black pepper. Let stand at least 10 minutes. Add the cornbread and basil and toss again to coat. Serve immediately.\nPreheat the oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.\nIn a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly browned, about 30 minutes.\nAdapted from \\Home Cooking with Trisha Yearwood\\ by Trisha Yearwood © Clarkson Potter 2010. Provided courtesy of Trisha Yearwood. All rights reserved.\n", + "cuisine_type": "American" + }, + { + "recipe": "Homemade Vanilla Extract\n16 used vanilla beans, plus more if needed\nOne 750-milliliter bottle brandy\nInstructions:\nFill a quart mason jar with vanilla beans standing on end. Top up with brandy to cover the beans and seal. Let it sit for a month before using to allow the vanilla to permeate the brandy. Top up with fresh beans and brandy from time to time.\n", + "cuisine_type": "French" + }, + { + "recipe": "Spicy Sausage Ragu Nachos With Pickled Onions\n3 cloves garlic, smashed\n2 stalks celery, diced\n2 onions, diced\n1 small fennel bulb, top and core removed, diced\n3 tablespoons extra-virgin olive oil\nKosher salt\n2 cups tomato paste\n2 cups hearty red wine\n2 pounds spicy Italian sausage, casings removed\n2 bay leaves\n1 bunch thyme, tied with butcher's twine\n3/4 cup red wine vinegar\n1 1/2 tablespoons sugar\nKosher salt\n2 to 3 dashes hot sauce (such as Tabasco)\n1 red onion, sliced into thin rings\n1 large bag corn tortilla chips\n1/2 to 3/4 cup grated parmigiano-reggiano cheese\n1/2 to 3/4 cup grated fontina cheese\n1 chipotle chile in adobo sauce, chopped, plus 1 1/2 teaspoons sauce from the can\n1/2 cup (4 ounces) mascarpone cheese\n1 cup packed arugula\nInstructions:\nMake the ragu: Put the garlic, celery, onions and fennel in a food processor and puree to make a coarse paste. Coat a wide, deep pan with the olive oil and put over medium-high heat. Add the pureed veggies and season with salt; cook until all the liquid has evaporated and the veggies begin to stick to the pan-you want to brown the crap out of these guys until crud starts to form on the bottom of the pan. Stir occasionally to scrape up the browned bits, then let the crud form again. Be patient here and don't rush it: This is where the big flavor develops; it will take up to 30 minutes.\nWhen the lovely brown crud has formed and been scraped down a couple of times, stir in the tomato paste. Let it start to brown a little, stirring, 2 to 3 minutes. There's not much liquid at this point to keep things from burning, so move fast: Add the wine, stir to combine and scrape up any remaining browned bits. Cook until about half of the wine has evaporated, 4 to 5 minutes.\nAdd the sausage and cook, breaking it up with a wooden spoon, until browned, 10 to 15 minutes. (This is where another round of big flavor is formed, so take your time.)\nAdd enough water to cover the meat by about 1/2 inch. Stir to combine well, then add the bay leaves and thyme bundle. Taste, season with salt and taste again; it's by no means done, but it should taste good. Bring the sauce to a boil (BTB) and reduce to a simmer (RTS). Continue cooking for 3 hours, tasting, seasoning and adding more water as needed. Discard the bay leaves and thyme.\nMeanwhile, make the pickled onions: Combine the vinegar, 1/2 cup cold water, the sugar, 1 tablespoon salt and the hot sauce in a bowl. Add the sliced onion and let sit, at least 1 hour. Drain.\nAssemble the nachos: Preheat the oven to 350 degrees F. Spread a layer of tortilla chips on an ovenproof platter. Top with a layer of the ragu and cover with the parmigiano and fontina cheeses. Bake until the cheeses melt, 5 to 10 minutes. Meanwhile, mix the chopped chipotle, adobo sauce and mascarpone in a bowl. Sprinkle the arugula over the nachos and finish with dollops of the chipotle mascarpone and the pickled onions. A gooey cheesy treat. Delish.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Pork Bolognese Pappardelle\n1 teaspoon grape seed oil\n1 pound ground pork\n1/4 cup red wine (Chianti)\n2 tablespoons minced garlic\n1 medium onion, small diced\n2 large ripe tomatoes, chopped (keep juices)\n1 large bell pepper, cored, small diced\n1 tablespoon chopped fresh basil\n1 sprig fresh thyme\n1/4 cup heavy cream\nSalt and freshly ground black pepper \nSalt and freshly ground black pepper\n2 pounds cooked pappardelle, for serving\nInstructions:\nIn a large skillet over medium-high heat, add the grapeseed oil until warmed. Then add the ground pork, cooking until browned, 7 to 8 minutes. Remove the meat from the skillet. \nIn a second skillet over medium-high heat, add the wine, garlic and onions, stirring throughout the cooking until translucent, about 10 minutes. Add the cooked pork, tomatoes and peppers, and then stir in the basil and thyme. Bring the mixture to a slow roll, reduce the heat to low and simmer, covered, for 15 minutes. Add the cream and finish for 5 minutes. Finish with salt and pepper to desired taste. Toss the bolognese with cooked pappardelle and serve. (Shelf Life: 5 days.)\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Heirloom Tomato Salad\n4 heirloom tomatoes\nSea salt and black pepper\n2 tablespoons olive oil\n2 tablespoons balsamic vinegar\n1 bunch basil\nInstructions:\nSlice tomatoes right before serving, put them on a platter. Sprinkle with sea salt and black pepper and pour olive oil and balsamic over the tomatoes. Chiffonade the basil leaves and sprinkle on top.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Portobello Burgers\n2 tablespoons brown spicy mustard\n3 tablespoons balsamic vinegar\n1/2 cup olive oil\n1 teaspoon kosher salt\n1/2 teaspoon freshly ground black pepper\n1 teaspoon hot sauce\n4 portobello mushroom caps\n4 slices Gouda cheese\n1/2 cup mayonnaise\n4 hamburger rolls\n1 red onion, sliced\n4 leaves butter lettuce\n1 tomato, sliced\nInstructions:\nCombine marinade ingredients. Place caps into a baking dish and pour marinade over top. Use a brush to make sure all caps are covered with the marinade. Set aside and let marinate up to 2 hours.\nRemove the portobellos from marinade (do not discard marinade) and place gill side down on a preheated gas, electric or charcoal grill over medium-high heat. Grill 3 to 4 minutes per side. Top each cap with cheese 2 minutes to melt before they are finished grilling.\nIn a medium bowl combine 1/2 cup mayonnaise and 2 tablespoons of the marinade.\nSpread the flavored mayonnaise onto each bun and top with portobellos. Serve with sliced onion, lettuce and tomato.\n", + "cuisine_type": "American" + }, + { + "recipe": "Garlic Bread\n6 large garlic cloves, chopped\n1/4 cup chopped flat-leaf parsley\n1/4 cup chopped fresh oregano leaves\n1/2 teaspoon kosher salt\nFreshly ground black pepper\n1/2 cup good olive oil\n1 loaf ciabatta bread\n2 tablespoons unsalted butter\nInstructions:\nPreheat the oven to 350 degrees F.\nPlace the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.\nHeat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat.\nSlice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.\nPlace the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Red Cabbage Slaw\nOne 3-pound head red cabbage, cored, trimmed, and finely shredded on a vegetable slicer\n2 tablespoons kosher salt plus more\n1 1/4 cups cider vinegar\n1/2 cup plus 1 tablespoon sugar\n3/4 cup water\nInstructions:\nPlace the cabbage in a large bowl, sprinkle with the salt and rub in the salt with your fingers. Transfer to a colander and place the colander over the bowl. Fill a large sealable plastic bag with water, close tightly and place on top of the cabbage as a weight. Place in the refrigerator to drain for about 4 hours. Squeeze the cabbage with your hands to press out as much water as possible, and put the cabbage in bowl. In a small saucepan combine the vinegar, sugar, and water, bring to a boil. Pour over the cabbage and toss to combine. Marinate the slaw in the refrigerator for 4 to 6 hours before serving, stirring occasionally. Serve.\n", + "cuisine_type": "American" + }, + { + "recipe": "Apple Banana Tart with Warm Maple Syrup\n1/2 cup milk\n1/2 cup heavy cream\n1 vanilla bean, or vanilla extract, to taste (approximately 1 teaspoon)\n1/4 cup sugar\n4 egg yolks\n4 Granny Smith apples, peeled, cored and chopped\n4 bananas, chopped\n1/4 cup (1/2 stick) butter\n1 teaspoon ground cinnamon\n1 lime, juiced\n1/2 cup oatmeal\n1/4 cup all-purpose flour\n1/4 cup sugar\n1/2 cup (1 stick) unsalted butter\n1 prepared 10-inch pie crust\n1/2 cup maple syrup\nInstructions:\nIn a medium saucepan, heat the milk, heavy cream, vanilla bean or extract, and half the sugar to a simmer (just below a boil). In a small bowl whisk together the egg yolks and the rest of the sugar and temper it by adding a small amount of the heated milk mixture to the bowl while whisking constantly (known as a liaison). Now pour the liaison (egg mixture) into the milk pot, stirring constantly. You are only heating it. Do not boil. Do not cook. The idea is to avoid making scrambled eggs! Continue cooking on medium heat until the mixture begins to thicken so it will coat the back of a spoon, about 5 minutes. Remove from heat and allow to cool.\nIn a large skillet, saute the apples and bananas in the butter and add cinnamon and lime juice and stir to coat. Bring to a simmer over medium heat and allow to cook until apples are tender and caramel colored, about 20 to 25 minutes and let cool.\nPreheat oven to 350 degrees F\nFor the crumb topping, using a wooden spoon, mix oatmeal, flour, sugar and butter until the mixture resembles bread crumbs.\nCombine the now cooled apples with the cream, pour into the pie shell and top with oatmeal mixture. Bake until crust is completely baked and golden brown, about 15 minutes.\nHeat maple syrup as an accompaniment, and serve.\n", + "cuisine_type": "American, Canadian" + }, + { + "recipe": "Zucchini with Parmesan\n8 medium zucchini\nGood olive oil\n2 large yellow onions cut in half and sliced 1/2 inch thick\nKosher salt\nFreshly ground black pepper\n1/2 cup freshly grated Parmesan cheese\nInstructions:\nRemove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.\nNote: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Shepherds Pie with Scallion-Cheese Crust\n1 tablespoon olive oil\n1/2 pound minced British lamb\n1 pound minced beef\n2 medium onions, peeled and chopped\n3 carrots, peeled and chopped very small\n1/2 pound cremini mushrooms\n1 level tablespoon tomato puree\n1 tablespoon chopped fresh thyme leaves\n2 tablespoons chopped fresh parsley leaves\n1/2 teaspoon ground cinnamon\n1 level tablespoon all-purpose flour\n1 cup red wine\n1 1/2 cups fresh beef stock\nSalt\nFreshly ground black pepper\n2 pounds Yukon gold potatoes\n2 tablespoons butter\nSalt\nFreshly ground black pepper\n1 cup scallions, cleaned and chopped\n1 cup mature Cheddar, coarsely grated\nInstructions:\nPre-heat the oven to 400 degrees F.\nHeat olive oil over medium-high heat in a Dutch oven or deep saute pan. Brown the lamb and beef. Remove the meat from the pan with a slotted spoon. Add the onions to the pan and saute until the onions are tinged brown at the edges - about 5 minutes. Add the chopped carrots and cook for 5 minutes. Add the mushrooms, tomato puree, thyme, parsley and cinnamon. Stir and saute for 2 minutes. Next, stir in the flour, which will soak up the juice, then stir in the wine and the beef stock. Taste and add salt and pepper, as needed. Return the meat to the pan and bring to a boil. Cover, turn down the heat to low and simmer for about 30 minutes until the lamb is fully cooked.\nPeel the potatoes, cut them into large even-sized pieces and place into a pot of cold, salted water. Bring the water to a boil and cook potatoes until they are tender, about 10 minutes. (Potatoes are done when a knife can easily go through.)\nWhen the potatoes are done, drain off the water, return them to the saucepan, cover with a clean tea cloth to absorb the steam and leave them for about 5 minutes. Next, add the butter and mash them to a puree. Season with salt and pepper. When the meat is ready, spoon it into a 9-by-13-inch baking dish and level it out with the back of the spoon. After that, spread the mashed potato evenly all over. Sprinkle the scallions on top of the potato, scatter the cheese over the scallions and bake the pie until the top is crusty and golden, about 25 minutes.\n", + "cuisine_type": "British, Irish" + }, + { + "recipe": "Broccoli Soup\n1 tablespoon butter\n6 garlic cloves, sliced\n4 shallots, sliced\n1 leek, white part only, sliced\n1 sprig thyme\n1 small onion, sliced\n2 heads broccoli, stems sliced, and green tips reserved for puree\n8 cups chicken stock\n1 bay leaf\nSalt and freshly ground black pepper\nInstructions:\nIn a medium-size saucepan, over medium heat, add the garlic, shallots, leeks, onion and thyme. Sweat in the butter until fragrant.\nAdd the broccoli stem slices and saute until softened.\nPour in the chicken stock and bay leaf and simmer for about 20 minutes.\nIn the meantime, blanch the broccoli tips in a pot of boiling water over medium heat until bright green. Remove the tips from the water and \\shock\\ in a bowl of iced water.\nDrain the green tips and puree in a blender. Set aside.\nPuree the soup in a blender and strain through a fine chinoise into a large serving bowl.\nAdd the green tip puree and season with salt and pepper, to taste.\nServe piping hot.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Spicy Beef Salad\n1 pound beef, cut into thin strips about 2 inches long by 1 inch wide\n2 large Japanese cucumbers, peeled, halved and sliced into thin crescents\n1 tablespoon thinly sliced lemon grass\n1 1/2 tablespoons roasted rice powder, optional\n5 cloves very fresh garlic, thinly sliced\n1/2 cup thinly sliced shallots\n1/2 cup chopped fresh mint leaves\n1/4 cup fresh lime juice\n3 to 4 tablespoons fish sauce\n1/2 cup chopped cilantro\n2 to 3 Thai chiles, or serranos, thinly sliced with seeds\n2 teaspoons sugar\n1 head romaine, inner leaves only\n3 green onions, sliced diagonally\nInstructions:\nPrepare grill and cook beef strips 4 to 6 minutes for medium rare, or to desired doneness, turning once. (Or simply use leftover grilled steak, cut into thin strips.) Place in a large bowl and toss with cucumber slices.\nIn another bowl, combine dressing ingredients and mix well. Add to beef and cucumbers and toss to coat. Arrange romaine leaves on a serving platter and spoon beef salad on top. Sprinkle green onions over the salad and serve room temperature or cold.\n", + "cuisine_type": "Thai" + }, + { + "recipe": "Polish Pierogies\n1 pint sour cream\n5 cups flour\n2 tablespoons melted butter\n2 whole eggs\n1 egg yolk\n2 teaspoons salt\n2 teaspoons olive oil\n1/2 pound ground beef\nSalt\nFreshly ground black pepper\n1/2 pound soft farmers cheese\n2 tablespoons minced shallots\n2 tablespoons minced garlic\n1/2 cup green onions, chopped\n1 whole egg\n4 tablespoons butter\n1 tablespoon finely chopped fresh parsley leaves\n1/2 cup sour cream\nInstructions:\nFor the dough: In a large mixing bowl, combine the sour cream, flour, butter, 2 whole eggs, egg yolk, 2 teaspoons salt and olive oil. Knead the mixture into a soft dough. Divide the dough in half and cover for 10 minutes. On a floured surface, roll each half of the dough into a thin circle, 1/4-inch thick. Cut the dough using a 3-inch circle cutter. For the filling: Season the beef with salt and pepper. In a saute pan, render the ground beef for 3 minutes. Remove from the pan and drain on a paper-lined plate. In a mixing bowl, combine the cheese, ground beef, shallots, garlic, green onion and egg. Mix well. Season with salt and pepper. Place 1 tablespoon of the filling in the center of each circle of dough and fold over. Press and seal into half-moon shapes. Use a little water to seal the pierogi's. In a pot of boiling, salted water, cook the pierogi for 8 minutes, or until they float. Remove from the water and drain. In a saute pan, melt 2 tablespoons of the butter. Sear the pierogi for 2 to 3 minutes on each side, or until they are golden brown. Remove from the pan. The pierogi will need to be sauteed in batches. Arrange the pierogi's on a platter. Garnish with parsley and serve with sour cream.\n", + "cuisine_type": "Polish" + }, + { + "recipe": "Crispy Fish with Semolina Polenta, Broccolini and a Cilantro-Citrus Salad\nSemolina Polenta:\n1 cup heavy cream\n1 cup chicken broth\n1/3 cup semolina flour \n1/4 cup freshly grated Parmesan\nKosher salt and freshly ground black pepper\nBroccolini:\n24 pieces broccolini (see Cook's Note)\n3 tablespoons grapeseed oil \n1 lemon, juiced \nCilantro-Citrus Salad:\n1 cup mandarin orange segments plus 2 tablespoons juice\n1/2 cup lemon juice \n1 teaspoon chopped fresh basil \n1 teaspoon chopped fresh oregano \n1 cup grapeseed oil \n1/2 cup extra-virgin olive oil \n12 thin slices red onion\n1 bunch cilantro, leaves picked \nCrispy Fish:\nCanola or vegetable oil, for frying\n2 cups all-purpose flour \n2 cups rice flour \n2 cups semolina flour \n1 quart whole milk \n12 large eggs \nSix 8-ounce flounder filets\nInstructions:\nFor the semolina polenta: Combine the heavy cream and chicken broth in a small pot and bring to a boil. Slowly whisk in the semolina, bring the polenta back up to a boil and then reduce the heat to medium. Simmer the polenta, stirring regularly, until thickened, about 20 minutes. Stir in the Parmesan and season with salt and pepper. Keep warm.\nFor the broccolini: Bring 1 gallon water and 2 tablespoons salt to a rolling boil in a large pot. Set up an ice bath for shocking the broccolini after blanching. Blanch the broccolini in batches until crisp-tender, 45 to 60 seconds, and then immediately transfer to the ice bath. Remove the broccolini from the ice bath and dry with a towel. Heat a saute pan over high heat, add the grapeseed oil and saute the broccolini until lightly charred, 2 to 3 minutes. Season with salt and pepper and then squeeze the lemon juice over the top.\nFor the cilantro-citrus salad: Add the orange juice, lemon juice, basil and oregano to a blender. Start blending and slowly add the grapeseed and olive oils until emulsified. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Combine the orange segments, red onion and cilantro in a bowl. Add one quarter of the salad dressing and toss to coat. Reserve the remaining salad dressing.\nFor the crispy fish: Fill a deep fryer with canola oil and heat to 350 degrees F. Combine the all-purpose flour, rice flour, semolina, 2 tablespoons salt and 1 tablespoon pepper in a bowl and mix well. Add the milk and eggs to a separate bowl and whisk to combine. Right before serving, dredge each of the flounder filets in the flour mixture, then the egg wash and then back in the flour mixture. Fry the breaded filets until golden brown and cooked through, 4 to 5 minutes. Transfer the fish to a plate layered with paper towels and sprinkle with some salt and pepper.\nFor plating: Divide the polenta among 6 plates and drag it from one side of the plate to the other. Put some of the broccolini in the center of each plate and top with a piece of fish. Place some of the cilantro-citrus salad next to the fish. Drizzle the remaining salad dressing over the fish and around the plates.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Baby Back Ribs\n1 tablespoon vegetable oil\n1/2 large onion, chopped \n3 cloves garlic, chopped \n2 tablespoons chili powder \nKosher salt and freshly ground black pepper \n1/4 cup bourbon \n1 cup ketchup\n1/2 cup brewed coffee \n1/3 cup light brown sugar \n2 tablespoons apple cider vinegar \n1 tablespoon Worcestershire sauce \n2 racks baby back pork ribs (4 to 5 pounds) \nInstructions:\nHeat the oil in a medium saucepan over medium heat. Add the onions, garlic, chili powder and 1/2 teaspoon salt and cook, stirring occasionally, until the onions are softened, about 10 minutes. Add the bourbon and cook until slightly reduced, 2 to 3 minutes. Then add the ketchup, coffee, 1/2 cup water, brown sugar, cider vinegar and Worcestershire. Increase the heat and bring to a boil; lower the heat and simmer until slightly thickened and the onions are tender, about 25 minutes. Transfer the mixture to a blender and puree until smooth (be careful when blending hot liquids). Transfer the sauce to a bowl and cool slightly.\nPreheat the oven to 325 degrees F. Line a baking sheet with heavy-duty aluminum foil.\nSprinkle the ribs with salt and pepper, and coat the racks on both sides with about 2 cups total of the barbecue sauce (reserve the remaining sauce). Put the ribs, bone-side down, on the prepared baking sheet and wrap each rack with foil. Bake until the meat is tender and pulling away from the bone, about 2 hours.\nRemove the foil and turn the ribs bone-side up. Preheat the broiler to high. Brush the bone side of the ribs with half of the remaining sauce, and broil until lightly charred in spots, about 5 minutes. Turn the ribs over, brush with the remaining sauce and broil again until charred stops on top, another 5 minutes. Cut the racks in half and serve.\n", + "cuisine_type": "American, Southern" + }, + { + "recipe": "Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu)\n6 cups olive oil or vegetable oil, for frying\n1 medium-sized head cauliflower (about 1 pound)\n1 1/2 pounds ground beef, lamb, or veal\n1 small onion, finely chopped\n1/2 teaspoon ground cinnamon\n1/2 cup chopped fresh parsley leaves\n1 1/2 teaspoons tabil (a Tunisian spice blend of coriander seed, caraway seed, garlic powder, cayenne pepper)\n1 teaspoon salt\n1/2 teaspoon freshly ground black pepper\n2 large eggs beaten\nAll-purpose unbleached flour, as needed, for dredging\nSalt and freshly ground black pepper\n1/4 cup extra-virgin olive oil\n2 tablespoons tomato paste\n1 cup water\n1 1/2 teaspoons harisa (Tunisian hot chili paste of guajillo chili peppers, garlic, oil, caraway, and coriander)\n1/2 teaspoon ground red chili\nInstructions:\nPreheat frying oil in a deep-fryer or 8-inch deep saucepan to 375 degrees F.\nBring a saucepan of lightly salted water to a boil and cook the whole cauliflower until tender, about 10 minutes. Drain well and break into small florets.\nPlace the meat, onion, cinnamon, parsley, tabil, salt, and pepper in a food processor, in batches if necessary, and process until well blended. Remove to a bowl.\nHave a bowl of water handy to keep your hands wet while making meatballs. Meatballs are formed by flattening a lemon-sized portion of meat into a thin patty and wrapping the patty around a cauliflower floret to completely enclose. Form into an oval shape, then dip into the eggs and dredge in flour, tapping off any excess flour.\nCook the meatballs in oil until golden, about 4 minutes, without crowding the fryer. Remove with a slotted spoon to paper toweling to drain.\nHeat the extra-virgin olive oil over medium-high heat in a large saucepan. Dissolve the tomato paste in the water, and add to the pan along with harisa and ground red chili. Add the meatballs and cook covered until most of the liquid evaporates, about 25 minutes. Add a little water to rehydrate sauce if it is dries out before that time. Serve meatballs covered with sauce.\n", + "cuisine_type": "Tunisian, Moroccan" + }, + { + "recipe": "SmoothTEA\n5 red tea bags (or red zinger)\n2 tablespoons pure cane sugar or honey (or more if youprefer your tea drinks a bit sweeter)\n1/4 cup half-and-half or 1-percent milk\nOne 10-ounce bag frozen mixed berries, thawed\nIce cubes\nInstructions:\nBring 4 cups water to a boil over high heat in a medium saucepan. Add the tea bags and remove from the heat. Let the tea bags steep for 5 minutes. Stir in the sugar while still warm so that the sugar will dissolve. Refrigerate until cold, at least 30 minutes.\n \nPut the cold tea, half-and-half, berries and a few cups of ice cubes in a blender and blend until smooth. Divide the drink among 4 tall glasses.\n", + "cuisine_type": "American" + }, + { + "recipe": "Pistachio Orange Shortbread\n3/4 cup (1 1/2 sticks) unsalted butter, plus additional for buttering pan, at room temperature\n1/2 cup granulated sugar\n2 large egg yolks\n1 teaspoon finely grated orange zest\n1 1/2 cups all-purpose flour\n1/2 teaspoon kosher salt\n1/4 teaspoon baking powder\n3/4 cup chopped pistachios\nSanding sugar, for sprinkling\n4 ounces bittersweet chocolate, melted\nInstructions:\nPreheat the oven to 350 degrees F. Butter an 11-inch fluted tart pan with a removable bottom. In a large bowl, with an electric mixer on medium, beat the butter and sugar until combined and fluffy, about 2 minutes. Add the egg yolks and orange zest and beat until combined. Beat in the flour, salt and baking powder. Add the pistachios and beat just until evenly distributed. \nTip the dough into the prepared pan and press it into an even layer. Freeze until firm, about 15 minutes. \nSprinkle the top of the dough with sanding sugar and bake on a rimmed baking sheet until the shortbread is golden brown and set, 20 to 25 minutes. Transfer the baking sheet holding the tart pan to a rack to cool for a few minutes. While the dough is still warm, remove the pan edges and cut the cookie into wedges. Let cool completely.\nCarefully separate the wedges and set them on a work surface. Drizzle with melted chocolate. Let stand at room temperature until the chocolate has set, about 1 hour.\n", + "cuisine_type": "American" + }, + { + "recipe": "Spinach Salad with Strawberries\n1 cup pecans\n1 egg white\n3/4 teaspoon vanilla\n1 cup sugar\n1 tablespoon water\n1 cup salad oil\n1/3 cup cider vinegar\n1/4 cup sugar\n1 tablespoon poppy seeds\n1 teaspoon salt\n1 teaspoon dry mustard\n1 teaspoon celery seed\n2 tablespoons corn syrup\n6 cups fresh spinach, washed and dried\n2 cups strawberries, sliced (or any fruit desired for color)\n3/4 cup red onion, thinly sliced\n1 cup fresh mushrooms, sliced\nInstructions:\nMake spiced pecans. Beat egg white until very frothy, but not stiff. Add remaining ingredients, excluding pecans. Now add pecans and mix to coat. Spread pecans on baking sheet in single layer and bake in a preheated 200 degree oven for 45 minutes, turning every 15 minutes.\nFor dressing, shake together all ingredients. Toss together salad ingredients. Toss dressing with salad just before serving, sprinkle dressed salad with pecans.\n", + "cuisine_type": "American" + }, + { + "recipe": "Caramel Orange Crispy Rice Treats\n1 cup sugar\nWater to cover\n3 1/2 cups crispy rice\nGrated orange rind from 1 orange\nInstructions:\nPlace sugar in a saucepan and add enough water to cover. Cook until golden amber in color. Stir in the crispy rice and grated orange rind. Pour into greased 8 by 8-inch pan and press lightly to pack down. Cool and cut into bars and serve.\n", + "cuisine_type": "American" + }, + { + "recipe": "Herb and Garlic Crusted Halibut with Oven Baked Ratatouille\n2 tablespoons chopped parsley\n2 tablespoons chopped chives\n2 tablespoons chopped chervil\n2 tablespoons chopped tarragon\n4 cloves chopped garlic\n1 tablespoon chopped lemon zest\n1/4 cup plus 2 tablespoons olive oil\n1 1/2 cups fresh bread crumbs\n4 (6-ounce) halibut fillets\nSalt and pepper\n2 large red onions, thinly sliced\n1/2 cup olive oil\n6 cloves garlic, finely sliced\nSalt and freshly ground pepper\n2 teaspoons each, finely chopped, fresh thyme, rosemary, parsley, combined in a bowl\n1 large eggplant, sliced 1/2-inch thick\n2 zucchini, sliced 1/2-inch thick\n2 red bell peppers, seeded and cut into eighths\n2 yellow bell peppers, seeded and cut into eighths\n5 plum tomatoes, cored and cut into 1-inch thick slices\nFresh parsley, for garnish\nInstructions:\nBrush each fillet with olive oil and season with salt and pepper, dredge, skin side down in the herb/bread mixture. Heat 2 tablespoons of the oil in a large saute pan until almost smoking. Add the fillets, crust-side down and saute until lightly golden brown, about 3 to 4 minutes. Reduce heat to medium, turn the fillets over and continue cooking until the fish is just cooked through, about 3 to 4 minutes more.\nPreheat oven to 350 degrees F. In a medium casserole, make a layer of onions, drizzle with a few tablespoons of olive oil, season with salt and pepper and sprinkle with some of the herbs. Repeat with the remaining vegetables. Cover and bake in the oven for 1 to 1 1/2 hours, pressing down on the vegetables occasionally, until the vegetables are completely tender. Garnish with fresh parsley.\n", + "cuisine_type": "Mediterranean, Italian" + }, + { + "recipe": "Pecan Pie\n1 premade pie crust\n1/2 cup finely ground pecans\n3 eggs, lightly beaten\n3/4 cup light karo syrup\n3/4 cup light brown sugar\n3 tablespoons butter, melted\nDash of salt\n1 cup pecan halves\n1 cup coarsely chopped pecans\nInstructions:\nPreheat oven to 350 degrees. Line a 9-inch pie plate with pie crust and form a fluted edge or decorative crust. Chill crust. In a bowl mix together eggs, syrup, sugar, butter and salt.\nSpread coarsely chopped pecans in bottom of pie shell. Pour egg and sugar mixture over pecans. Arrange pecan halves on top in a decorative design. Bake for one hour or until firm. Cool pie and serve with whipped cream.\n", + "cuisine_type": "American" + }, + { + "recipe": "Ricotta Fritters\n4 eggs\n1/4 cup sugar\n1 pound ricotta cheese\n1/2 teaspoon vanilla extract\n1/2 cup all-purpose flour\n1/2 cup cake flour\n1 tablespoon baking powder\n1 pinch salt\nOil, for frying\nPowdered sugar\nChestnut honey\nInstructions:\nMix eggs and sugar together. Add ricotta and vanilla. In a separate bowl sift together all- purpose flour, cake flour, baking powder, and salt. Add to egg mixture. Beat until smooth. Fill a pot or deep-fryer half full with oil. Heat until oil gets to 350 degrees F. Drop dough into hot oil by the tablespoonful. Fry until golden brown. Remove from oil, and drain on a paper towel. Dust with powdered sugar, drizzle with warm chestnut honey, and serve immediately.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Eggplant and Tomato Stew\n4 eggplants, trimmed but whole\nOlive oil, for sauteing\n1 Spanish onion, chopped\n4 cloves garlic, chopped\n2 round, ripe tomatoes, chopped\n1 teaspoon hot pepper sauce\n1 tablespoon ketchup\n1 tablespoon parsley, chopped\nServing suggestion: lavash crackers.\nInstructions:\nRoast the eggplant in a preheated 400 degree F. oven until soft, about 45 minutes. \nRemove all the meat from the eggplant.\nIn a large saute pan, heat oil, and saute onions and garlic. Add the eggplant. Add all other ingredients, except the parsley. Remove from the heat and place in a food processor. \nPulse until it becomes creamy. \nServe at room temperature, garnished with parsley and served with crispy lavash crackers as a starter.\n", + "cuisine_type": "Mediterranean, Middle Eastern" + }, + { + "recipe": "One-Pot Cajun Chicken Pasta\n2 tablespoons olive oil\n1 pound boneless, skinless chicken thighs (about 4), cut into 1-inch pieces\n2 1/2 teaspoons Cajun seasoning\n2 medium green bell peppers, stemmed, seeded and cut into 1/4-inch strips\n1 small yellow onion, thinly sliced\n2 cloves garlic, chopped\n12 ounces smooth penne (see Cook's Note)\n4 cups low-sodium chicken broth\nOne 14.5-ounce can diced tomatoes\n6 ounces cream cheese, cubed, at room temperature\nKosher salt\n4 scallions, sliced, for serving\nInstructions:\nHeat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.\nAdd the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.\nAdd the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes.\nRemove from the heat and add the cream cheese and 1 1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don't worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions.\n", + "cuisine_type": "Cajun" + }, + { + "recipe": "Grilled Cheese with Apple and Bacon\n2 1/2 pounds assorted tomatoes (heirloom, vine and plum)\n1/2 cup cherry tomatoes, for garnish (optional)\n1/2 cup extra-virgin olive oil, plus more for drizzling\n6 cloves garlic\n2 small onions, sliced\nKosher salt and freshly ground pepper\n1 quart chicken stock\n2 bay leaves\n4 tablespoons unsalted butter\n1/2 cup chopped fresh basil\n3/4 cup heavy cream\nInstructions:\nSpread dijon mustard on 4 slices country white bread. Top with sliced cheddar cheese, cooked bacon and sliced Granny Smith apple, then top with 4 more slices bread. Butter the sandwiches, then cook in a skillet over medium-low heat until the cheese melts and the bread is golden, about 3 minutes per side.\nServe with Roasted Tomato Soup, recipe follows.\nPreheat the oven to 450 degrees F. Core and halve the tomatoes (leave the cherry tomatoes whole). Heat a flameproof roasting pan over medium-high heat. Drizzle with the 1/2 cup olive oil, then spread all of the tomatoes, the garlic and onions in the pan. Cook, stirring gently, until the garlic is browned, about 5 minutes. Season with salt and pepper. Transfer the pan to the oven and roast until the tomatoes are caramelized, 20 to 30 minutes.\nRemove the roasted tomatoes, garlic and onions from the oven and transfer to a large stockpot (set aside the cherry tomatoes for garnish). Add 3 cups chicken stock, the bay leaves and butter. Bring to a boil, then reduce the heat to medium and simmer until the liquid is reduced by one-third, 15 to 20 minutes. Remove the bay leaves.\nAdd the basil to the pot. Use an immersion blender to puree the soup until smooth (or puree in a regular blender and return to the pot). Reduce the heat to low, add the heavy cream and adjust the consistency with the remaining 1 cup chicken stock, if necessary. Season with salt and pepper. Divide among bowls and top with the roasted cherry tomatoes; drizzle with olive oil.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Asparagus and Beet Tart\n3 small beets\n2 tablespoons unsalted butter\n1 onion, halved and thinly sliced\n2 teaspoons chopped fresh lemon thyme (or regular thyme)\nKosher salt and freshly ground pepper\n1 sheet frozen puff pastry (half a 17-ounce package), thawed \n1 large egg, lightly beaten\n1/2 bunch thin asparagus, trimmed and cut into 3-inch pieces\n2 tablespoons extra-virgin olive oil\n2 ounces goat cheese, crumbled\n1 tablespoon chopped fresh chives\nInstructions:\nPreheat the oven to 425 degrees F. Put the beets in a small baking dish and add about 1/2 inch water. Cover with foil and bake until the beets are easily pierced with the tip of a knife, 1 to 1 1/2 hours. Transfer the beets to a plate and let cool. Wipe off the skins with a paper towel and slice into small wedges; set aside.\nMeanwhile, heat the butter in a medium skillet over medium heat. Add the onion, 2 tablespoons water, 1 teaspoon thyme, a big pinch of salt and a few grinds of pepper and cook, stirring occasionally, until the onion is tender and caramelized, 20 to 25 minutes. (Add 1 to 2 teaspoons more water to the skillet, if needed.) Transfer the onion mixture to a food processor and puree until smooth. Let cool.\nRoll out the puff pastry into a 9-by-11-inch rectangle on a sheet of parchment paper. Transfer the dough on the parchment to a baking sheet. Score a 1-inch border around the edge of the dough with a paring knife. Brush the border with the beaten egg. Spread the onion puree inside the border. \nCombine the beets, asparagus, olive oil, the remaining 1 teaspoon thyme, 1/2 teaspoon salt and a few grinds of pepper in a bowl and toss to coat. Arrange on top of the onion puree. \nBake the tart until the dough is well browned and the asparagus is tender, 30 to 35 minutes. Scatter the goat cheese and chives on top. Serve warm or at room temperature.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Essential Freezer Items: Feasts from the Freezer\nPastry shells\nPhyllo dough\nPuff-pastry dough\nTortillas\nWonton skins\nBreadcrumbs-homemade\nGrated Parmigiano-Reggiano\nFrozen vegetables\nFlavored butters\nNuts and Berries\nPoultry, uncooked--9 months\nPoultry cooked--4 to 6 months\nSteaks--6 to 12 months\nChops--4 to 6 months\nHamburger--3 to 4 months\nHam, cooked--1 to 2 months\nBacon--1 to 2 months\nMeat casseroles, cooked--3 months\nLean fish--6 months\nFatty fish--2 to 3 months\nShellfish--3 to 6 months\nVegetables--8 to 10 months\nFruit pies, unbaked--8 months\nFruit--6 months\nButter--6 to 9 months\nBread, cake and cookies--3 months\nSoups and stews--2 to 3 months\nIce cream and sorbet--2 months\nInstructions:\nCheck below for storage life.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Pecking Duck Necks\n2 tablespoons garlic powder\n1 tablespoon chili powder \n1 tablespoon paprika \n1 tablespoon salt \n1 tablespoon powdered chicken seasoning \n1 tablespoon sugar \n2 teaspoons ground white pepper \nOil, for frying\n1 cooked Peking duck neck, cut into 1/2-inch pieces \nInstructions:\nMix together garlic powder, chili powder, paprika, salt, chicken seasoning, sugar and white pepper, then reserve.\nHeat oil in a deep-fryer. Fry duck neck pieces until crispy and drain. Sprinkle with spice mix and serve.\n", + "cuisine_type": "Chinese" + }, + { + "recipe": "Forest Spread and Pate Platter with Sliced Baguette\n1/2 pound cremini mushrooms, coarsely chopped\n1 tablespoon extra-virgin olive oil\n1 tablespoon butter\n1 large shallot, finely chopped\n1/2 teaspoon ground thyme\nSalt and pepper\n1/2 cup dry Sherry\n1 loaf baguette, sliced at bread counter of market\n8 ounces pate, available in specialty foods case of market, choose country or mousse-style, any flavor, ask for tastings, to choose\nCornichons, for garnish\nCapers, for garnish\nChopped fresh parsley, for garnish\nInstructions:\nHeat a skillet over moderate heat. Finely chop mushrooms in a food processor. Add the oil and butter to the skillet, then add the shallots and mushroom bits. Season mushroom with ground thyme, salt, and pepper.\nSaute shallots and chopped mushrooms until mushrooms are deep brown and tender, about 6 minutes. Deglaze pan with Sherry. Transfer mushroom spread to a small bowl or other serving dish. Place mushroom dish on a platter alongside the store bought pate.\nGarnish tray with sliced baguette, cornichons, capers, and a sprinkle of chopped parsley. Enjoy bread rounds with a slather of pate topped with mushrooms.\n", + "cuisine_type": "French" + }, + { + "recipe": "Homemade Cheddar Crackers\n8 ounces sharp Cheddar, finely grated\n1 cup all-purpose flour \n4 tablespoons (1/2 stick) butter, cut into pieces \n1/2 teaspoon kosher salt \n1/2 teaspoon seasoned salt \nPinch of cayenne \n3 tablespoons ice water \nInstructions:\nPut the Cheddar, flour, butter, salt, seasoned salt and cayenne in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 1 hour.\nPreheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.\nRoll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15 to 17 minutes. Allow to cool before packing up.\n", + "cuisine_type": "American" + }, + { + "recipe": "Crepes au Salmon Vin Blanc\n4 1/2 teaspoons butter\n3 tablespoons all-purpose flour\n3/8 cup fish stock\n1/4 cup dry white wine\nFreshly ground salt\nFreshly ground white pepper\n4 ounces fresh salmon cutlet\n1/2 cup whipping cream\n2 crepes, (homemade or store bought)\n1 tablespoon Parmesan cheese\nInstructions:\nMelt the butter in a heated pot and stir in the flour. Cook gently. Gradually whisk in the fish stock and bring to a boil. Stir in the white wine and season with salt and pepper. Reduce heat and simmer gently. In another saucepan, poach the salmon in the cream over low heat about 10 minutes. Drain the cream from the cooked fish and add to the fish sauce. Pour half of the sauce into a bowl and flake the fish into it, removing all the bones. Spoon the mixture into the center of the crepes and fold over. Place on a serving dish and pour the remainder of the sauce over the top. Sprinkle the cheese on top and place under the broiler to brown.\n", + "cuisine_type": "French" + }, + { + "recipe": "Chocolate-Avocado Banana Bread\nCooking spray\n1/2 small firm-ripe avocado, chopped\n1 large egg\n1 1/2 teaspoons pure vanilla extract\n1 teaspoon orange zest\n3 very ripe bananas, mashed\n1 1/4 cups all-purpose flour\n1/4 cup unsweetened cocoa powder\n3/4 cup sugar\n1 teaspoon baking soda\n1 teaspoon ground cinnamon\n1/2 teaspoon fine salt\nLarge pinch ground allspice\n1/2 cup plus 2 tablespoons semisweet chocolate chips\nInstructions:\nPreheat the oven to 350 degrees F. Spray a 9- by 5-inch loaf pan with cooking spray.\nPulse the avocado, egg, vanilla and zest in a food processor until smooth. Transfer the mixture to a large bowl, and fold in the bananas.\nWhisk together the flour, cocoa powder, sugar, baking soda, cinnamon, salt and allspice in a medium bowl. Fold the flour mixture and 1/2 cup of the chocolate chips into the avocado mixture until just combined (it's OK if there are some lumps). Transfer the batter to the prepared loaf pan, and sprinkle with the remaining 2 tablespoons chocolate chips. Bake until a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Triple Mint Choc Chip Ice Cream\nOne 48-ounce carton vanilla ice cream, softened\n1/3 cup semisweet chocolate chips \n1/3 cup white chocolate chips \n1/3 cup chopped frozen mint patty candies\n1/3 cup chopped frozen creme de menthe candies, such as Andes \n1/3 cup mint candy-covered chocolate candies, such as M and M's\nInstructions:\nStir together the ice cream, chocolate chips, white chocolate chips, mint patty candies, creme de menthe candies and mint candies in a large bowl until combined. Transfer to a container, cover and freeze for 4 hours.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Peach Cobbler with Frozen Peaches\nButter, for greasing baking dish\n3 pounds frozen peaches\n2 cups sugar\n1/2 cup all-purpose flour (note: we did not do this in the show, but it is necessary)\n3 tablespoons lemon juice\nPinch of salt\n3 cups all-purpose flour\n3 heaping tablespoons sugar, plus extra for sprinkling over the top\n1 1/2 tablespoons baking powder\nPinch of salt\n3 tablespoons butter\n3 tablespoons vegetable shortening or lard\n3/4 cup whole milk\n2 whole eggs\nVanilla ice cream or fresh whipped cream, for serving\nInstructions:\nPreheat the oven to 400 degrees F. Butter a baking dish.\nFor the fruit: In a bowl, combine the peaches, sugar, flour, lemon juice and salt. Stir and set aside.\nFor the topping: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir together. Add the butter and shortening, and then cut together with a pastry cutter. Beat the milk and eggs together. Pour into the flour mixture and stir with a fork until just combined. \nPour the peaches into the prepared baking dish. Tear off pinches of the dough topping and drop it onto the surface of the fruit, creating a \\cobbled\\ texture. Sprinkle additional sugar over the top.\nBake until golden brown and bubbly, 30 to 35 minutes. Allow to sit for 10 to 15 minutes before serving. If the cobbler is too juicy, use a turkey baster to remove a little of the juice (or spoon the juice over ice cream). Serve warm with vanilla ice cream or fresh whipped cream.\n", + "cuisine_type": "American" + }, + { + "recipe": "Burrata Crostini\n1 tbsp. olive oil\n2 cloves garlic, thinly sliced\n1 tsp. crushed red pepper flakes\n4 cups chard, chopped\n¼ cup water\nSalt and pepper to taste\n2 tbsp. Marie's® White Balsamic Shallot Vinaigrette\n8½-inch-thick baguette slices, toasted\n8 oz. burrata cheese\n2 tsp. lemon zest\nRed pepper flakes for garnish\nInstructions:\nFor the chard: Preheat a saute pan over medium heat and coat with olive oil. Add garlic slices and cook until fragrant. Add red pepper flakes and chard and cook until wilted. Add water and cook for about 10 minutes until chard is tender. Season with salt and pepper. Turn heat off and stir in Marie's® White Balsamic Shallot Vinaigrette.\\n\\nTo assemble the crostini: Top each toasted baguette slice with a spoonful of burrata followed by greens. Garnish with lemon zest and additional crushed red pepper flakes.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Ham and Egg Tea Sandwiches\n6 large eggs\n2 tablespoon mayonnaise\n1/4 teaspoon paprika\n1 tablespoon chopped fresh dill\nKosher salt and freshly ground black pepper\n2 tablespoons mayonnaise\n1 tablespoon spicy brown mustard\n1 tablespoon pickle relish\n1 tablespoon finely chopped onion\n1 stalk celery, finely chopped\n1 tablespoon chopped fresh parsley\n1/2 pound deli ham, sliced thick, diced\nKosher salt and freshly ground black pepper\n6 slices wheat bread\n6 slices white bread\nInstructions:\nFor the egg salad: Start by hard boiling your eggs. Put your eggs in cold water in a medium saucepan, place on the stove, and bring to a boil. Turn the stove off, cover the saucepan with a lid, and after 15 minutes run them under cold water. Peel the shells from the eggs (reserve 2 whole eggs for Round 2 Recipe Nicoise Salad with Lemon Garlic Vinaigrette) and chop.\nIn another bowl, stir together the mayonnaise, paprika, dill, and salt and pepper. Add the chopped eggs and gently toss. \nFor the ham salad: In a medium bowl, whisk together the mayonnaise, mustard, pickle relish, onion, salt, pepper, and parsley. Add the celery and half the ham (reserve remaining half for Online Round 2 Recipe Ham and Cheese Breakfast Burrito) and toss to coat. Set aside.\nFor the sandwiches: Cut off the crusts from the wheat and white bread. On a clean surface, place 1 slice white bread down and top with half the egg salad. Top that with 1 slice wheat bread and spread half the ham salad on top. Top with 1 slice white bread. Slice crosswise into triangles. Repeat, alternating the white and wheat bread as the beginning slice, until you have made 4 sandwiches.\n", + "cuisine_type": "American" + }, + { + "recipe": "Miso Noodles with Seared Ahi Tuna\n1/2 cup white miso paste\n3 teaspoons low-sodium soy sauce\n2 tablespoons mirin\n2 tablespoons canola oil\n2 tablespoons seasoned rice vinegar\n1 teaspoon sesame oil\nKosher salt\n10 ounces sugar snap peas, julienned into matchsticks\n12 ounces buckwheat soba noodles\n2 medium organic carrots, peeled and julienned into matchsticks\n2 tablespoons canola oil, plus more for brushing\n1 tablespoon sweet soy sauce\n2 teaspoons yuzu\n1 teaspoon sesame oil\n1 teaspoon grated fresh ginger\n3 pounds good-quality ahi (or yellowfin) tuna, sushi-grade if possible\n1/4 cup black sesame seeds\n1/4 cup white sesame seeds\n4 scallions, thinly sliced on the bias, for garnish\nSpecial equipment: 8 bamboo skewers soaked in water for 10 to 15 minutes\nInstructions:\nFor the noodles and dressing: Begin by making the dressing. In a large bowl, combine the miso, soy sauce, 1/4 cup hot water, mirin, canola oil, rice vinegar and sesame oil. Whisk together well and set aside.\nIn a large pot of salted boiling water, blanch the sugar snap peas until bright green and just tender, 10 to 15 seconds. Set aside. Add the soba noodles to the hot water and cook for 2 to 3 minutes. Then strain and rinse under cold running water (this will stop the cooking process and gives the soba noodles their distinctive springy texture). Toss the noodles in the dressing and fold in the sugar snap peas and julienned carrot. Set aside until ready to serve.\nFor the seared ahi tuna: In a large mixing bowl, make a quick marinade of the canola oil, sweet soy sauce, yuzu, sesame oil and ginger. Whisk together to combine. Carefully cut the tuna into 1 1/2-inch cubes and place in the marinade and toss to coat well (it will be a very light coating/marinade as the tuna shouldn't be too wet when searing).\nThread 4 pieces of tuna per bamboo skewer (4 cubes per skewer, 8 skewers total). Mix the sesame seeds together and spread out on a flat platter. Take each skewer and press the tuna into the sesame seed mixture so it is well coated on all 4 sides.\nHeat a flat grill plate to high heat. Brush lightly with some oil to clean the grates and create a nonstick surface. Grill the tuna skewers just a few seconds on each of the 4 sides so the sesame seeds are toasted and crunchy and the tuna is rare in the middle, 30 to 35 seconds.\nServe the tuna skewers on a bed of the dressed soba noodles and garnish with some sliced scallions.\n", + "cuisine_type": "American, Japanese" + }, + { + "recipe": "Wild Mushroom and Fonduta Ravioli with Asparagus, Butter and Parmigiano\n1 pound Fresh Pasta Dough\n1 recipe Mushroom Filling\n1/2 cup Fonduta\n1 egg yolk\nSemolina flour to dust\n1 tablespoon butter\n1/2 cup fresh asparagus (green and white), blanched, cooled and cut into 1-inch pieces\n2 tablespoons grated Parmigiano-Reggiano cheese\n3 1/2 cups flour (all-purpose or \\0-0\\)\n4 eggs\n1 teaspoon olive oil\n1/2 teaspoon salt\n1 tablespoon extra virgin olive oil\n1 pound assorted wild mushrooms, cleaned and chopped (save stems and peelings)\n1 teaspoon garlic, finely chopped\n1/4 cup white wine\n1/2 teaspoon fresh parsley, chopped\n1/2 teaspoon chopped fresh sage\nSalt and pepper to taste\n1 cup Porcini Mushroom Stock or vegetable stock\nWhite truffle oil (optional)\n2 ounces dried porcini pieces\n5 cups cold water\n1 pound Italian Fontina cheese\n1 1/2 cups milk\n6 egg yolks\n1 teaspoon flour\nInstructions:\nFor the Fresh Pasta Dough: Place the flour on a work surface. Make a well in the center and add the eggs, olive oil and salt. Begin mixing the eggs with a fork, being careful to stay in the center. Add flour from the sides of the well little by little. When it becomes too stiff to mix with a fork, continue, incorporating flour by gently kneading the dough.\nWhen the dough has absorbed about as much flour as it's going to, move it to another area of the counter, scrape up the remaining flour and pass it through a sifter to remove any dried bits (you don't want these in your dough.)\nThen start kneading, keeping the table lightly dusted with flour. When it no longer sticks to the table, you're about finished. In the end, you want a smooth, firm but resilient, homogenous ball of dough, neither too dry nor too soft. Poke the dough and it should spring right back, press your fingers into the middle of the ball and it should feel just a bit tacky. If it is very sticky, you'll need to add more flour.\nWrap the dough loosely in plastic and let it rest for at least 1 hour. This will make it easier to roll out.\nFor the Mushroom Filling: Heat the oil in a frying pan add the mushrooms and saute. Add the garlic and deglaze with the white wine.\nWhen the wine has cooked away, add the mushroom stock and simmer until almost all the liquid has evaporated.\nLet the mushrooms cool then pulse in a food processor until coarsely chopped. In a mixing bowl, fold in the herbs and season with salt and pepper to taste. You can also stir in a drop of truffle oil if desired.\nFor the Porcini Mushroom Stock: Place porcini in a saucepot and cover with water. Bring to a boil then lower heat and simmer for 5 minutes. Remove from the heat and let the mushroom steep for 30 to 40 minutes.\nPass the stock through a strainer lined with a cheesecloth or a dampened paper towel to remove the mushrooms and any bits of sand.\nYou should have 4 cups of flavorful, not overly concentrated, stock.\nFor the Fonduta: Trim the red rind off the cheese and chop in a food processor. Put the cheese in a stainless steel mixing bowl, pour the milk over the cheese, cover with plastic wrap and refrigerate over night. Fill a saucepan halfway with water and bring to boil. Place the mixing bowl over the pot to create a double boiler and allow the cheese to dissolve slowly into the milk, whisking occasionally.\nWhen the milk and cheese are completely amalgamated, stir in the flour. Whisk in the egg yolks one at a time. When all the eggs have been incorporated continue whisking over the heat until the mixture is thick and creamy and warm to the touch. Be careful not to let the fonduta get to hot or it will curdle.\nFor the Ravioli: Using a pasta rolling machine or rolling pin, roll pasta out into a very thin sheet 6 to 8 inches wide. Spoon the mushroom filling on to half of the sheet in 2 rows of even rounds. Make a small indentation in the center of each mound and, with a pastry bag or small spoon, place a little of the fonduta into the center of each mound. Brush a little of the egg yolk around the mushroom filling then carefully lay the other half of the pasta sheet over the top. Gently press around the filling. Using a scalloped pastry wheel, cut the pasta in between the mounds to form individual ravioli. Keep the ravioli on a board or pan sprinkled with flour until ready to cook. (May be made and kept in refrigerator up to a day in advance). Bring a pot of salted water to a boil add the ravioli and cook 3 to 5 minutes; when the pasta rises to the surface they are done. Melt the butter in a saucepan. Add the asparagus, a pinch of salt. Add the ravioli, toss with the Parmigiano cheese and serve.\n", + "cuisine_type": "Italian, French" + }, + { + "recipe": "Marinated Grilled Steak\n1 1/2 pound flank steak\n2 cloves garlic, finely chopped\nGround black pepper\n1 cup balsamic vinegar\n2 tablespoons butter\nInstructions:\nTrim steak of excess fat. Rub steak with garlic and pepper. Place steak into a glass baking dish and pour vinegar over steak. Marinate steak for 20-30 minutes, turning the steak every 10 minutes. Remove steak from marinade and pat dry with paper towel.\nGrill or broil steak to desired degree of doneness. Pour marinade into a saucepan and simmer over medium high heat until the liquid is syrupy. Add 2 tablespoons cold butter to syrup and swirl to melt butter. Slice steak across the grain in thin slices and serve with balsamic sauce\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Roast Prime Rib with Thyme Au Jus\n1 bone-in prime rib (6 to 7 pounds)\n8 cloves garlic, thinly sliced\nSalt and coarsely ground black pepper\n2 cups red wine\n4 cups beef stock\n1 tablespoon chopped fresh thyme leaves\nInstructions:\nThirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature.\nPreheat oven to 350 degrees F.\nMake small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with the salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F. Remove the meat to a platter, and tent with foil to keep warm.\nPlace the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper, to taste.\nSlice meat as desired and serve with thyme au jus.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Cannoli-Stuffed French Toast Nuggets\n3 tablespoons fat-free ricotta cheese\n2 teaspoons mini semi-sweet chocolate chips\n1 teaspoon vanilla extract\n1 no-calorie sweetener packet\n1 light hot dog bun (about 80 calories)\n1/4 cup fat-free liquid egg substitute\n1/4 teaspoon cinnamon\n2 teaspoons light whipped butter or light buttery spread\n1/2 teaspoon powdered sugar\nSugar-free pancake syrup, for topping, optional\nInstructions:\nIn a small bowl, combine ricotta cheese, chocolate chips, and 1/2 teaspoon vanilla extract, and sweetener, and mix well.\nSplit hot dog bun open lengthwise, without fully separating the 2 halves. Spoon ricotta mixture onto the bottom half of the bun. Gently press the top 1/2 down over the filling. Carefully slice into 4 \\nuggets.\\\nMix egg substitute, cinnamon, and remaining 1/2 teaspoon vanilla extract in a small bowl. Set aside.\nBring a skillet sprayed with nonstick spray to medium-high heat. Add butter and allow to coat the bottom of the skillet. Meanwhile, coat each nugget on all sides with the egg mixture. (You won't need to use all of the egg mixture.)\nOnce butter has melted, place nuggets in the skillet and, flipping occasionally, cook until golden brown on all sides, 3 to 4 minutes.\nPlate your nuggets and sprinkle with powdered sugar. Top with syrup, if using. Enjoy!\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Wilted Escarole with Garlic, Lemon and Oil\n1/4 cup extra-virgin olive oil, 4 turns of the pan\n2 cloves garlic, crushed\n2 teaspoons anchovy paste, eyeball it\n6 anchovy fillets, chopped\nCouple pinches red pepper flakes\n2 heads escarole, trimmed, rinsed, and dried\n1 lemon, juiced\nInstructions:\nHeat the extra-virgin olive oil in a deep skillet over medium-low heat with garlic and anchovy. Cook together 3 to 4 minutes to infuse garlic into oil. Remove the garlic cloves and stir oil to mix in the melted anchovies and add the red pepper flakes. Raise heat to medium-high. When oil ripples or begins to waft smoke, add greens and stir fry them 2 to 3 minutes. Squeeze lemon juice over the greens, toss, and serve.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Hot Cross Buns\n2 cups whole milk\n1/2 cup canola oil \n3/4 cup granulated sugar \n1 package (2 1/4 teaspoons) active dry yeast \n4 1/2 cups all-purpose flour, plus more for flouring\n1/2 teaspoon (heaping) baking powder \n1/2 teaspoon (scant) baking soda \n2 teaspoons salt \n1 teaspoon cinnamon \nAdditional spices, such as cardamom, nutmeg or allspice, optional\n1/2 cup raisins \n1 egg white\nSplash of milk \n1 egg white\nPowdered sugar, as needed\nMilk, as needed\nInstructions:\nFor the buns: Combine the milk, canola oil and 1/2 cup of the granulated sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until the mixture is still warm but not hot, about 30 minutes.\nSprinkle the yeast over the mixture. Add 4 cups of the flour and stir to combine; the mixture will be very sticky. Cover with a towel and set aside for 1 hour.\nAdd the baking powder, baking soda, salt and remaining 1/2 cup flour to the dough. Stir until combined.\nCombine the remaining 1/4 cup granulated sugar in a small bowl with the cinnamon and whatever other spices you want to use.\nLightly flour a work surface and turn out the dough onto it. Press to slightly flatten the dough. Sprinkle a third of the sugar/cinnamon mixture over it. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten again so the dough is \\plain\\ again. Repeat the sugar/raisin process, then fold the dough again. Repeat a third time.\nLine a baking sheet with a silicone liner or parchment paper. Pinch off Ping-Pong- or golf ball-size bunches of dough. With floured hands, quickly roll them into balls, then turn the edges under themselves slightly. Place on the prepared baking sheet. Cover and allow to rise in a warm place for at least 30 minutes....an hour plus is better.\nPreheat the oven to 400 degrees F.\nFor the glaze: Mix the egg white with a splash of milk. Brush onto the balls of dough.\nBake until the tops of the buns have turned nice and golden brown, 20 minutes give or take. Allow to cool on a cooling rack.\nFor the icing: Mix the egg white with enough powdered sugar for the icing to be very thick. Splash in the milk as needed for consistency.\nWhen the buns are completely cool, add the icing to a small ziptop bag and snip the corner. Make icing crosses on each bun.\nHappy Easter!\n", + "cuisine_type": "American, British" + }, + { + "recipe": "Panne-Mattone (Weighted Bread)\n4 tablespoons sweet butter, softened\n2 tablespoons pitted and chopped Picholine olives\n2 tablespoons dried oregano\n1 tablespoon lemon zest\n1 soft-crusted baguette\n2 tablespoons extra-virgin olive oil\nGray salt and freshly ground black pepper\nInstructions:\nPreheat a stovetop grill or griddle.\nMake the compound butter: In a bowl, combine butter, olives and oregano.\nSplit the bread in half lengthwise. Spread an even layer of compound butter on each cut surface of bread. Reassemble the pieces. Brush the outside of bread with olive oil and season with salt and pepper. Place the bread on the griddle and top with pans or other type of weight to gently press the bread while it is toasting. Griddle or grill for about 4 minutes on each side, or until golden brown.\nServe warm.\n", + "cuisine_type": "French" + }, + { + "recipe": "Ginger Wings with Peanut Dipping Sauce\n1 cup chunky peanut butter\n1/2 teaspoon grated ginger\n2 teaspoons sesame oil\n2 teaspoons soy sauce\n1/4 cup hot water\n2 tablespoons rice wine vinegar\n2 tablespoons chopped fresh cilantro\nCanola oil spray\n3 tablespoons Thai hot sauce\n3 tablespoons low-sodium soy sauce\n3 tablespoons grated ginger\n3 cloves garlic, minced\n3 tablespoons sesame oil\n2 tablespoons sesame seeds\n3 tablespoons hoisin sauce\n3 pounds chicken wings, split at the joint, tips removed and discarded\nChopped green onions, for garnish\nPeanut Dipping Sauce, recipe follows\nInstructions:\nFor the dipping sauce: Combine all the ingredients in a small bowl and whisk well to combine.\nFor the wings: Preheat the oven to 400 degrees F. Prepare a slotted broiler tray inside a broiler pan and spray well with canola spray.\nIn a large nonreactive bowl, add the hot sauce, soy, ginger, garlic, sesame oil, sesame seeds and hoisin. Whisk to combine. Add the chicken wings to the marinade and stir to coat. Let marinate at room temperature, about 20 minutes.\nLay the chicken wings out in 1 layer on the prepared tray and bake, about 15 minutes. Turn the wings over and continue to cook an additional 15 minutes. Place the wings on a serving platter and garnish with the green onions. Serve with the peanut dipping sauce.\n", + "cuisine_type": "Asian, Chinese" + }, + { + "recipe": "Icebox Cake With Orange-Caramel Cream\n3 oranges\n1/3 cup sugar\n3 cups cold heavy cream\n1 1/2 teaspoons vanilla extract\n2 9-ounce packages chocolate wafer cookies (about 50 wafers)\nInstructions:\nRemove the zest from 2 oranges in strips with a vegetable peeler and finely grate 1 teaspoon zest from the third orange; juice all 3 oranges. Combine the sugar and strips of zest in a skillet and cook over medium heat, undisturbed, until the sugar melts. Swirl the pan and continue cooking, swirling, until dark amber, about 4 minutes. Immediately stir in the orange juice and cook at a rapid simmer until reduced by half, about 15 minutes. Add 1/2 cup cream; simmer until incorporated, about 5 minutes. Remove from the heat; stir in the vanilla. Remove the strips of zest with a slotted spoon and set aside for topping. Let the caramel sauce cool to room temperature, about 45 minutes.\nTransfer about two-thirds of the cooled caramel sauce to a medium bowl. In a separate bowl, beat the remaining 2 1/2 cups cream with a mixer until very soft peaks form (do not overbeat). Stir the grated orange zest and 1 cup of the whipped cream into the bowl with the caramel sauce, then fold in the remaining whipped cream.\nLine an 8-inch springform pan with plastic wrap. Lay 6 cookies in the pan. Spread 1/2 cup caramel whipped cream on top, then drizzle with 2 teaspoons of the reserved caramel sauce. Repeat to make about 7 more layers of cookies, caramel whipped cream and caramel sauce, ending with a layer of caramel whipped cream.\nCover the cake with plastic wrap; chill at least 6 hours or overnight. Uncover, invert onto a plate and remove the pan and plastic wrap. Top with the candied orange zest.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Marinara Sauce\n1/2 cup extra-virgin olive oil\n2 small onions, finely chopped\n2 garlic cloves, finely chopped\n2 stalks celery, finely chopped\n2 carrots, peeled and finely chopped\n1/2 teaspoon sea salt\n1/2 teaspoon freshly ground black pepper\n2 (32-ounce) cans crushed tomatoes\n2 dried bay leaves\nInstructions:\nIn a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)\n", + "cuisine_type": "Italian" + }, + { + "recipe": "The Best Vinegar Coleslaw\n1 cup distilled white vinegar\n1 tablespoon kosher salt, plus more if needed \n2 teaspoons sugar \n3/4 teaspoon celery salt \n1/2 teaspoon freshly ground black pepper, plus more if needed \n1 clove garlic, finely grated \n1/2 head green cabbage, cored and very thinly sliced \n1/2 head red cabbage, cored and very thinly sliced \n4 large carrots, peeled and shredded on the large holes of a box grater \n1/4 cup extra-virgin olive oil \nInstructions:\nWhisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.\nStrain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat. \n", + "cuisine_type": "American" + }, + { + "recipe": "Cranberry Margaritas\n1 frozen container limeade or margarita mix (recommended: Bacardi brand)\n1 tray ice cubes\n8 shots tequila\n4 cups cranberry juice\nInstructions:\nCombine all ingredients in a blender and blend on high. Serve. If your blender is small or not high-powered, make the margaritas in 2 batches. \n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Chewy Chocolate Chip Cookies\n2 3/4 cups all-purpose flour\n1 teaspoon salt\n1 teaspoon baking powder\n1 teaspoon baking soda\n2 1/2 sticks unsalted butter, softened\n1 3/4 cups packed dark brown sugar\n1/4 cup granulated sugar\n2 large eggs, at room temperature\n2 teaspoons vanilla extract\n2 cups semisweet chocolate chips\nInstructions:\nSift the flour, salt, baking powder and baking soda together into a large bowl.\nBeat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes (use the paddle attachment for a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.\nPreheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until the cookies are golden around the edges but still soft in the middle, about 12 minutes. Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.\n", + "cuisine_type": "American" + }, + { + "recipe": "Frozen Sangarita\n4 cups ice \n1/2 cup tequila \n1/4 cup orange liqueur, such as Grand Marnier or Cointreau \n1/4 cup fresh lime juice (about 4 limes) \n1 tablespoon agave \n4 cups ice \n1/4 bottle red wine, chilled \n1/2 cup fresh orange juice \n1/4 cup lemon juice (about 2 lemons)\n1 tablespoons agave \nInstructions:\nFor the frozen margarita: Add to a blender the ice, tequila, orange liquor, lime juice and agave. Blend until combined, adding more ice to make thicker. Remove to a pitcher.\nFor the frozen sangria: Add to a blender the ice, red wine, orange juice, lemon juice and agave. Blend until combined, adding more ice to make thicker. Remove to a pitcher.\nTo serve: Spoon a layer of frozen margarita and then a layer of frozen sangria into a margarita glass and repeat to create layers. Best served with straws!\n", + "cuisine_type": "American, Spanish" + }, + { + "recipe": "Hawaiian Ham and Pineapple Stuffing\n2 12-ounce packages Hawaiian sweet rolls, cut into 3/4-inch cubes\n7 tablespoons unsalted butter, plus more for the baking dish\n12 ounces smoked ham (such as Black Forest), cut into 1/2-inch cubes\n1 onion, chopped\n3 stalks celery, chopped\n1 jalapeño pepper, seeded and finely chopped\n2 tablespoons chopped fresh thyme\n1 tablespoon chopped fresh sage\nKosher salt and freshly ground pepper\n2 1/2 cups low-sodium chicken broth\n2 large eggs\n1 1/2 cups fresh pineapple, cut into 1/2-inch pieces\n1 tablespoon packed dark brown sugar\nInstructions:\nPosition racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Spread out the bread on 2 baking sheets. Bake, rotating the pans and stirring halfway through, until lightly toasted, 1 to 1 1/2 hours.\nIncrease the oven temperature to 375 degrees F. Butter a 3-quart baking dish. Melt 4 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the ham, onion, celery, jalapeño, thyme, sage, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until softened, about 6 minutes. Add the chicken broth and bring to a simmer, then remove from the heat. Let cool slightly.\nWhisk the eggs in a large bowl. Stir in the bread and ham mixture. Transfer the stuffing to the prepared dish. Dot with 2 tablespoons butter. Cover with foil and bake 30 minutes.\nMeanwhile, heat the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the pineapple and cook until lightly browned, about 3 minutes. Add the brown sugar and stir until just dissolved, about 30 seconds.\nUncover the stuffing and scatter the pineapple on top. Bake until golden brown, 20 to 30 minutes.\n", + "cuisine_type": "American, Hawaiian" + }, + { + "recipe": "Succotash Salad\nKosher salt and freshly ground black pepper\n1 pound frozen lima beans \n1 pound frozen corn \nExtra-virgin olive oil \n1 large onion, thinly sliced \n2 tablespoons apple cider vinegar \n3 tablespoons chopped fresh parsley \n1 teaspoon finely chopped fresh sage \n1/8 teaspoon freshly grated nutmeg \n4 ripe plum or vine-on tomatoes, chopped \nInstructions:\nBring a medium pot of salted water to a boil. Add the lima beans and boil until just tender, 15 to 20 minutes. Add the corn, return the water to a simmer and drain. Rinse under cold water to cool.\nMeanwhile, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the onions and cook, stirring often, until tender and golden in spots, 8 to 10 minutes. Let cool.\nIn a large bowl, whisk together the cider vinegar, parsley, sage, nutmeg, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the tomatoes, onions, lima beans and corn; toss to combine.\n", + "cuisine_type": "American, Mediterranean" + }, + { + "recipe": "Chow Chow Potato Salad\n3 pounds Yukon gold potatoes, cut into 1-inch chunks\nKosher salt \n1 1/4 cups apple cider vinegar \n1/2 cup sugar \n1 teaspoon mustard seed \n1/2 teaspoon ground turmeric \n1/2 teaspoon freshly ground black pepper \n2 cups shredded cabbage\n1 cup cauliflower florets \n1 red bell pepper, diced \n1 green bell pepper, diced \nInstructions:\nAdd the potatoes to a large saucepan or Dutch oven. Cover the potatoes with cold water and add 2 tablespoons of salt. Place over medium heat and bring to a simmer. Cook until the potatoes are tender, 10 to 15 minutes. Drain the potatoes and set aside.\nTo the same saucepan, add the vinegar, sugar, mustard seed, turmeric, black pepper and 1 teaspoon salt and bring to a boil. Add the cabbage, cauliflower and bell peppers and return the mixture to a boil. Add the potatoes back to the saucepan and toss to combine. Transfer to a bowl. Season with salt and pepper. Serve warm or refrigerate until ready to serve.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Zabaglione\n3 egg yolks\n6 tablespoons dry Marsala wine\n3 tablespoons sugar\n4 cups seasonal berries or fruit\nInstructions:\nUsing a double boiler or a large bowl placed over a pot of boiling water, whisk together egg yolks, Marsala and sugar. Continue whisking for approximately 8 minutes, or until mixture triples in volume and thickens to the ribbon stage (the point at which it hangs on a spoon that is dipped into it).\nServe over berries.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Grilled Corn and Chipotle Pepper Salad\n8 ears fresh corn, husks and silk removed\n1/2 red bell pepper, diced\n1/2 red onion, chopped\n2 tablespoons sliced green onion\n2 chipotle peppers, minced\n3 tablespoons chopped fresh cilantro leaves\n1/4 cup extra-virgin olive oil\n1 tablespoon minced garlic\n1 lime, juiced\n1 1/2 tablespoons kosher salt\n1 teaspoon coarsely ground black pepper\nInstructions:\nPreheat the grill to medium.\nArrange the corn on the grill and cook, turning frequently, until the corn is slightly charred, about 12 to 15 minutes\nRemove the corn from the grill to a cutting board and let cool. Cut the kernels from the cobs with a sharp knife and transfer to a serving bowl. Add all the remaining ingredients and toss to combine.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Cheesy Triangles\n1 lemon\n1 cup mashed potatoes\n1/2 cup shredded smoked gouda\n2 tablespoons minced fresh parsley or basil(optional)\n4 to 6 teaspoon honey mustard\n6 ten-inch flour tortillas\nOil for brushing\nInstructions:\nTo make lemon zest, rub the lemon over a fine grater. Make sure you rub the fruit on a different spot each time you rub, so you remove the yellow skin not the yucky white pith. In a medium bowl mix together the lemon zest, potatoes, cheese, and parsley.\nLay 2 tortillas on the work space and brush each with honey mustard. Spread about a 1/3 of the potato mixture over one of the tortillas. Top with the other tortilla, mustard side down. Repeat with the remaining tortillas to make 3 tortilla sandwiches. \nBrush a non-stick skillet lightly with oil and heat over medium heat. Add a filled tortilla to the pan and cook until brown, about 2 to 3 minutes per side. Transfer to cutting board and cut into wedges. Repeat with remaining tortillas. Serve.\n", + "cuisine_type": "American" + }, + { + "recipe": "Coconut Toffee 2\n1 1/2 cups white granulated sugar\n1/4 teaspoon ground cardamom\n2 drops red food coloring, optional\n1 1/2 cups desiccated unsweetened coconut\n1 tablespoon ground raw, unsalted cashews, optional\nChai, for serving\nInstructions:\nLine a 8- by 8-inch brownie pan with wax or parchment paper, overlapping the sides for easy lifting later. \nPour some water into a very small bowl and put it in the freezer to chill (this is in case you don't have a thermometer, or if you want to be super accurate). \nIn a small saucepan, stir together the sugar and 1/2 cup water. Attach a candy thermometer to the pot (if you have one) and place over medium heat. Bring to a gentle boil. \nContinue to cook the sugar mixture (it should bubble adamantly), stirring occasionally, and checking the temperature, either with the candy thermometer or with a regular digital thermometer. Be extremely careful; bubbling sugar will burn you like nobody's business. \nWhen the sugar mixture reaches 230 degrees F, turn the heat off. If you don't have a thermometer, pull the chilled bowl of water out of the freezer and, using a spoon, drop a tiny dollop of the sugar mixture into the cold water. It should form long strings. This is called \\one-string consistency\\ and it means that your sugar is at exactly the right temperature. \nStir in the cardamom and red food coloring if you're using it. Now, add the coconut and the cashew powder if using. Stir carefully until the whole mixture is an even pink hue. Quickly, pour into the prepared pan, smooth out so it's an even thickness and allow to cool for about an hour. \nWhen hardened, pull out of the pan, and cut into either bite-size squares or diamonds. Enjoy with a warm cup of chai!\n", + "cuisine_type": "Indian, Middle Eastern" + }, + { + "recipe": "Ale Poached Halibut\n4 (6 to 8-ounce) skinless halibut fillets\n1 (12-ounce) bottle amber beer\n2 teaspoons seafood seasoning (recommended: Old Bay)\n10 whole black peppercorns\n1/2 lemon, juiced\n1 teaspoon salt\nInstructions:\nPlace fish in a fish poacher or a wide skillet with 4-inch sides. Add enough water to cover the fish. Remove fish to plate and set aside. Add beer, seafood seasoning, peppercorns, lemon juice, and salt to pan. Bring to a boil over medium-high heat. Reduce heat to low. Return fish to pan and poach gently until just cooked through, about 8 minutes for a 1-inch-thick fillet.\n", + "cuisine_type": "American" + }, + { + "recipe": "Breakfast Trifle Grits\n2 cups water\n1/2 cup quick cooking grits\n1 tablespoon sugar\n3 tablespoon butter\nSalt and freshly ground black pepper\n4 eggs\n2 breakfast sausage patties\nCheddar, shredded for topping\n1 small tomato, chopped\nSour cream, if desired\nChopped chives, optional for garnish\nInstructions:\nGrits:\nBring 2 cups of salted water to a boil. Slowly whisk in 1/2 cup quick grits, reduce heat and bring to a boil. Add the sugar and butter and salt and pepper, to taste. Reduce the heat and simmer until cooked.\nHard Boiled Eggs:\nAdd 4 eggs to a medium saucepan and cover with cold water. Bring up to a rapid boil then turn off heat and let the eggs sit for 15 minutes. Let cool then peel and chop.\nSausage Patty:\nPlace sausage patties on a preheated greased skillet over medium heat. Cook 3 to 4 minutes per side until done. Chop coarsely.\nAssemble Mini Breakfast Trifles:\nSpoon grits into trifle bowls. Sprinkle in cheese. Add chopped hard boiled eggs. Spoon chopped sausage on top and add the tomatoes on top of the sausage. Garnish with a dollop of sour cream and chopped chives.\n", + "cuisine_type": "American" + }, + { + "recipe": "Sazerac\n2 teaspoons superfine sugar\n8 dashes bitters \n12 ounces bourbon or whiskey \n4 ounces Pernod \nIce \n4 strips lemon peel \nInstructions:\nMuddle the sugar and bitters in a cocktail shaker until the sugar dissolves. Add the bourbon, Pernod and some ice. Shake to combine. Strain into 4 rocks glasses. Garnish with the lemon peels.\n", + "cuisine_type": "American" + }, + { + "recipe": "Pimiento Cheese Spread\nTwo 7-ounce jars canned, sliced pimientos, drained \nThree 10-ounce bricks sharp Cheddar, finely grated \n1 cup mayonnaise \nWhite sandwich bread\nInstructions:\nPlace the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise. Spread on slices of white sandwich bread while the mixture is room temperature. Trim the bread crusts and cut the sandwiches into triangles.\n", + "cuisine_type": "American" + }, + { + "recipe": "Dirty Carbonara\n3 eggs\n8 slices bacon, diced\n1 tablespoon unsalted butter\n1 small yellow onion, finely diced\n1 1/2 cups half-and-half\n1/3 cup Pecorino Romano cheese, freshly grated\n1 pound gemelli or fusili pasta\n1/3 cup Parmigiano, freshly grated\n1/4 cup fresh flat-leaf parsley, minced\nSea salt\nFreshly ground pepper\nInstructions:\nFor the sauce: Whisk the eggs in a large bowl. Fry the bacon in a large frying pan over medium heat until crisp and golden, and then remove and drain on a paper towel. Leave all but 1 tablespoon of the bacon fat in the pan and add the butter. Return the pan to the burner and cook the onions until slightly golden, 2 to 3 minutes. Lower the heat to medium-low and add the half-and-half and cheese. Simmer until the sauce has thickened slightly, about 5 minutes; do not let boil. Let the sauce cool slightly, about 2 minutes. For the pasta: Boil the pasta in salted water until al dente. Slowly pour the cream sauce into the eggs while continuously whisking. Add the hot pasta and toss quickly. The hot pasta will complete the cooking of the eggs. Add the bacon and parsley and toss again. Season with salt and pepper and serve hot.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Gingerbread Rolled Cookies\n5 1/4 cups (630 grams) all-purpose flour\n1 tablespoon ground cinnamon\n1 tablespoon ground ginger\n2 teaspoons baking soda\n1 teaspoon ground cloves\n1 teaspoon ground nutmeg\n1 teaspoon kosher salt\n1/2 teaspoon ground black pepper\n1 cup (2 sticks) unsalted butter, softened \n3/4 cup (150 grams) packed dark brown sugar\n1/2 cup molasses\n1 large egg\n1/3 cup cold water\nRoyal icing, store-bought mix or homemade, recipe follows, optional\nGlaze, recipe follows, optional\nColored sugar, for sprinkling, optional\nFood coloring, for decorating, optional\nVarious candies for decorating: small candy canes, peppermint sticks, peppermints, pretzel sticks, candy-coated chocolate candies, such as M&M's, cereal squares, such as Golden Grahams, small gumdrops or other small candies, optional\n4 cups powdered sugar\n3 large pasteurized egg whites\n2 cups powdered sugar\n3 tablespoons whole milk\n2 tablespoons light corn syrup\nInstructions:\nAdd the flour, cinnamon, ginger, baking soda, cloves, nutmeg, salt and pepper to a large bowl. Whisk to aerate and combine.\nCream the butter and brown sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add the molasses and blend on medium until combined. Use a rubber spatula to scrape the bottom and sides of the bowl as needed. Add the egg and continue to mix on medium until combined, scraping the bottom and sides of the bowl until the mixture comes together. Reduce the speed to low. Add the flour mixture and water, alternating in 3 additions. Mix until the ingredients are combined. \nMound the dough onto a clean workspace and press into two discs. Wrap each disc in plastic and refrigerate for 30 minutes to allow the dough to hydrate and the butter to firm up. \nRemove the dough from the refrigerator and roll it to 1/4-inch thickness. Use cookie cutters to cut the dough into shapes and place on a parchment-lined baking sheet. Freeze the cookie cut-outs for 15 minutes so they will retain their shape when baked. \nMeanwhile, preheat the oven to 350 degrees F and place two racks in the upper and lower third of the oven. \nBake, switching the baking sheets halfway through, until the cookies have dried out and are baked through, about 12 minutes. Transfer to a cooling rack to cool completely before decorating. Continue until all of the cookie dough has been used. \nAfter cooling completely, decorate the cookies using royal icing or glaze. \nTo decorate with royal icing: Transfer 1/2 cup of royal icing to a piping bag with a #2 metal piping tip (small round tip). Pipe as desired--the royal icing will need about 1 hour to dry, or overnight if you plan to pack them for shipping. Add additional royal icing to the piping bag as needed. \nTo decorate with glaze: Dip the top half of the cookie into the glaze. Sprinkle the cookies with colored sugar as desired. Decorate with various candies if using. \nSift the powdered sugar into the bowl of a stand mixer fitted with the paddle attachment. Add the egg whites and mix on low until combined, about 1 minute. Increase the speed to medium and mix until smooth, about 5 minutes. With the mixer running, add 1 teaspoon of water at a time, if needed, to desired thickness.\nUse immediately, as the royal icing will dry out. Or, store in a closed container in the refrigerator until ready to use (you may need to whisk in a little water again for it to be the desired thickness). Makes about 3 cups icing.\nAdd the ingredients to a small bowl and whisk until smooth. Spoon about 1 teaspoon on each cookie and use a small offset spatula or butter knife to spread the glaze on in an even layer. Sprinkle with colored sugar on top, if desired. Makes 1 1/2 cups glaze.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Rice Vinegar and Sesame Vinaigrette\n1/2 cup unseasoned rice vinegar\n2 tablespoons mirin (Japanese sweet cooking sake)\n1 teaspoon toasted sesame oil\n2 teaspoons sugar\n1 teaspoon finely minced shallot or green onion\nSalt and pepper\nInstructions:\nWhisk all ingredients until sugar is dissolved. Store covered in refrigerator up to 1 week.\n", + "cuisine_type": "Japanese" + }, + { + "recipe": "Spiced Stone Fruit Chutney\n1 1/2 cups chopped dried apricots\n1 cup chopped dried cherries\n1 cup pomegranate juice\n2 cups water\nSmall pinch salt\n2 chai spiced tea bags\n1 cup toasted and chopped pecans\nInstructions:\nPut the fruit into a medium heavy bottomed pot over medium heat. Add the pomegranate juice, water, and salt and bring to a simmer. Add the tea bags and simmer for about 40 minutes, until liquid has been mostly absorbed.\nRemove the tea bags and discard. Stir in the pecans and transfer to a serving bowl. Serve warm or at room temperature and enjoy!\n", + "cuisine_type": "Indian, Middle Eastern" + }, + { + "recipe": "Olive Oil Braised Potatoes\n6 Yukon gold potatoes, skins on\nOlive oil\nCoarse salt\nFreshly ground black pepper\n4 cloves garlic, minced\n4 to 6 sprigs fresh thyme, leaves chopped\nInstructions:\nPreheat a grill to medium-high heat.\nScrub potatoes under cold running water; leave skins on. Slice potatoes into thick rounds and then brush both sides of potatoes liberally with olive oil. Place potatoes on grill and grill on both sides until slightly brown, about 2 minutes per side. Remove from the grill and place in a single layer on a baking sheet.\nDrizzle potatoes liberally with olive oil again on both sides and then season both sides with salt and pepper. Place baking sheet on the grates of the grill and cook for about 10 more minutes, or until cooked through in the center and crispy on the outside. Remove from grill and sprinkle with minced garlic and chopped thyme leaves. Serve.\n", + "cuisine_type": "Mediterranean" + }, + { + "recipe": "French Chicken Breast with Orange Tarragon Sauce\n8 chicken breasts, skin on and wing bone attached\n4 tablespoons butter\n4 tablespoons olive oil\nSalt and pepper\n1/2 cup orange juice\n2 cups chicken broth\n2 sprigs tarragon\n4 TBS unsalted butter, cut into bits\nInstructions:\nPreheat the oven to 375 degrees F.\nPut 2 tablespoons of the butter and 2 tablespoons of olive oil into a large skillet and place it over high heat for 2 minutes. Season the chicken breasts with a sprinkling of salt and pepper and place 4 of the breasts in the pan skin side down. Sear for 1 minute or until the skin is crispy and a golden brown. Turn the breasts and sear 1 more minute. Remove to a baking dish and repeat the process with the rest of the butter, oil and breasts. Place the baking dish into the oven for 10 to 15 minutes.\nAdd orange juice, chicken broth, and tarragon to the hot skillet. Cook until reduced by about 3/4 (sauce should coat the back of a spoon). Right before serving, whisk in the butter. Season with salt and pepper, to taste.\nServe the chicken with the sauce spooned over the top.\n", + "cuisine_type": "French" + }, + { + "recipe": "Lowcountry Okra and Shrimp Kebabs\n1 pound large tail-on shrimp, peeled and deveined\n8 ounces andouille or smoked sausage, sliced into 1/2-inch rounds \nOne 10-ounce container cherry tomatoes \n1 cup fresh okra, halved lengthwise \n1 stick (8 tablespoons) unsalted butter\n2 teaspoons garlic powder \n2 teaspoons seafood seasoning, such as Old Bay \nPinch kosher salt \nPinch freshly ground black pepper \nJuice of 1 lemon plus lemon wedges, for serving\nNonstick cooking spray, for the grill grates\nInstructions:\nPreheat a grill for direct cooking over medium-high heat.\nThread the shrimp, sausage, tomatoes and okra onto 4 skewers. Set aside in the refrigerator while the grill gets hot.\nMelt the butter in a small saucepan on medium-low heat on the stovetop, then add the garlic powder, seafood seasoning, salt, pepper and lemon juice.\nSpray the grill grates with cooking spray. Place the skewers on the grill, then brush with the butter mixture and cook, turning once and brushing again, for 5 to 6 minutes total. Remove from the grill and serve immediately with lemon wedges.\n", + "cuisine_type": "American, Southern" + }, + { + "recipe": "Roasted Red Snapper with Thai Basil\n1 whole red snapper, skin on scales removed and gutted\nSalt and freshly ground black pepper to taste\n4 keffir lime leaves\n2 tablespoons peanut oil\n2 cloves garlic, finelyminced\n2 tablespoons finely chopped ginger\n6 to 8 Thai or other fresh basil leaves, shredded\n2 sweet red peppers, seeded and julienned\n1 cup shredded white cabbage\n4-ounce piece fresh tofu, cut into 1-inch pieces\n1/2 cup shelled unsalted peanuts\n1/2 cup coconut milk (unsweetened)\nInstructions:\nPreheat oven to 450 degrees.\nSeason fish inside and out with salt and pepper. Place lime leaves inside the body cavity. Combine the peanut oil, garlic, ginger and basil leaves in a dish and marinate the fish for 1 to 2 hours, refrigerated, occasionally turning and basting.\nPreheat roasting pan in oven for 10 minutes before cooking snapper.\nAdd the red pepper, cabbage and tofu to the pan and roast for 5 minutes.\nPlace the marinated fish into the preheated roasting pan on one side on a bed of the vegetables and roast for 12 to 15 minutes before turning the fish to its other side.\nRoast for 5 minutes and pour the peanuts and coconut milk over the fish. Continue to roast for 10 minutes more before removing from the oven.\nAllow to rest for 5 minutes.\nUse two spoons to remove the fish from the bones.\nServe on a bed of rice noodles tossed with sesame oil. Spoon the tofu, red pepper, cabbage and pan juices over the fish and noodles.\n", + "cuisine_type": "Thai" + }, + { + "recipe": "How to Make Mexican Sopes | Sopes\n1 cup masa harina\n3/4 cup warm water\n1/4 cup vegetable oil\n1 teaspoon finely chopped serrano chile or 2 teaspoons finely chopped jalapeno (seeds too for extra heat)\n1 teaspoon very finely chopped garlic (about 2 medium cloves)\n1 medium white onion, finely chopped\nOne 16-ounce can or two 7.6-ounce cans huitlacoche, drained, or 8 ounces mixed wild mushrooms, coarsely chopped\nSalt\n2 tablespoons chopped fresh cilantro\n3/4 cup Roasted Tomato-Chile de Arbol Salsa, recipe follows\n3 tablespoons crema fresca (preferably the Cacique brand), or creme fraiche thinned with a little water\nCrumbled queso fresco (preferably the Cacique brand), for garnish\n1 pound plum tomatoes (about 4)\n3 to 6 chile de arbol, depending on how spicy you like it\n2 tablespoons olive oil\n4 cloves garlic, crushed\n1 medium white onion, chopped\n1/2 cup chopped fresh cilantro\n1 teaspoon salt\n1/2 teaspoon freshly ground black pepper\nInstructions:\nPreheat the oven to 200 degrees F and line a baking sheet with paper towels.\nPut the masa harina in a large bowl, pour in the water and get in there with your hands, kneading until you have a uniform dough. It should take only a minute or two. You want a nice, moist dough, so work in a little more warm water if it's dry. If it's sticky, work in a little more masa harina.\nBreak the dough into four equal pieces and roll each one into a ball. Put the balls on a plate or cutting board and cover them with plastic wrap to keep the dough from drying out. One at a time, roll them out with a rolling pin or clean wine bottle until they're a thin circle about 1/4-inch thick. Brush a little of the vegetable oil on a skillet or comal and heat it over medium-high heat until it's good and hot. Carefully add the first sope and cook it until little brown blisters appear on the bottom, about 45 seconds. Flip it over with a spatula and cook for another 30 to 45 seconds. Flip it over again, count to 10 and transfer to the towel-lined baking sheet. Keep it warm in the oven. Repeat with the remaining 3 sopes (adding a little more oil if you need to), and keep them in the oven until you're ready to serve them.\nPour a couple of tablespoons of the oil into a skillet and add the chile, garlic and onions. Set the skillet over medium heat and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the huitlacoche (or mushrooms) along with a good pinch of salt and cook, stirring occasionally, until the huitlacoche is heated through, about 5 minutes (or until the mushrooms are a little browned and cooked through, about 10 minutes). Take the mixture off the heat and stir in the cilantro.\nArrange your sopes on a platter. Cover with a thin layer of Roasted Tomato-Chile de Arbol Salsa, the huitlacoche or mushrooms, a drizzle of the crema fresca and a sprinkle of queso fresco. Serve the remaining salsa on the side.\nPreheat the boiler.\nPut the tomatoes on a baking sheet and broil until the tomatoes are nice and charred, 10 to 12 minutes. Take the tomatoes out, let them cool just until you can handle them, slip off the skins and cut out the tough cores. Transfer the tomatoes to a big bowl (don't you dare forget the tomato juice that has leaked out and reduced to awesomeness on the baking sheet), and then roughly chop them.\nWhile the tomatoes are broiling, heat a dry skillet over medium heat and toast the chiles (in batches, if necessary), flipping them over occasionally, until they just begin to smoke, about 5 minutes. Set them aside in a bowl.\nPut the olive oil, garlic and onions in a saucepan, set it over medium heat and cook, stirring occasionally, until the onions are soft, about 7 minutes. Add the toasted chiles, tomatoes and 2 cups water, bring to a simmer and cook for another 12 minutes, so the flavors come together. Let it cool a bit.\nCarefully transfer the mixture to a blender. Add the cilantro, salt and pepper and puree until the mixture is very smooth. Pour the mixture through a medium-mesh sieve into a bowl. Serve at room temperature or slightly chilled. Store the salsa in the refrigerator, tightly covered, for up to a week, or in the freezer for a month.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Balinese Vegetable Curry with Fried Rice: Nasi Goreng\n12 shallots, chopped\n2 tablespoons chopped garlic\n2 tablespoons chopped ginger\n1 tablespoon turmeric powder or 2-inches fresh turmeric root, peeled\n1/2 cup macadamia nuts\n1 teaspoon shrimp paste (optional)\n1/2 cup chopped lemongrass\n1 tablespoon ground coriander\n1 teaspoon ground Thai Bird chile\n1 tablespoon tomato paste\n2 tablespoons tamarind pulp, soaked in 1-cup warm water, strained, pulp discarded\n3 kaffir lime leaves, stemmed and cut 1/16-inch ribbon\n1 cup vegetable stock\n1 cup coconut milk\n1 cup cauliflower florets, blanched in salted water and cooled in an ice bath\n1 cup mixed yellow and green patty pan squash, halved, blanched in salted water and cooled in an ice bath\n2 cups mixed yellow and green squash, cut into 2-inch chunks and blanched in salted water and cooled in an ice bath\n1 cup haricot verts, snipped and blanched in salted water and cooled in an ice bath\n2 chayotes, cut into 2 inch chunks and blanched in salted water and cooled in an ice bath\nGrapeseed oil, to cook\nSalt and pepper\nNasi Goreng, recipe follows\nFried Shallots, recipe follows\nPeanut oil, for cooking\n8 shallots, halved and sliced\n4 cloves garlic, sliced\n1 tablespoon minced ginger,\n1 tablespoon minced lemongrass, white part only\n1/4 cup sambal oelek\n2 tablespoons naturally brewed soy sauce\n4 eggs, beaten\n2 cups cooked jasmine or other long grain rice, cold\n2 cups cooked Balinese red rice, cold (can substitute jasmine or other long grain rice)\n2 Thai bird chiles, minced\n1/4 cup chopped cilantro\nPeanut oil, for frying\n1 cup sliced shallots\n1/2 cup rice flour\nSalt\nPreheat a fryer or deep pot of oil to 350 degrees F.\nInstructions:\nIn a food processor, puree the shallots, garlic, ginger, turmeric, nuts, shrimp paste, lemongrass, coriander, chile, tomato paste, and tamarind juice and puree until smooth.\nPrepare a hot skillet coated with the oil. Add the pureed mixture and cook until fragrant, about 5 minutes. Reduce the heat to low, add the kaffir lime leaves, stock, and coconut milk and simmer until the mixture becomes a sauce consistency, about 10 minutes. Remove the kaffir lime leaves and season with the salt and pepper. Just before serving, mix in the blanched vegetables with the sauce and heat thoroughly. Season with salt and pepper and check for flavor.\nIn a large pasta bowl, fill with the rice and top with vegetable curry. Garnish with fried shallots.\nIn a wok on high heat, coated lightly with oil, stir-fry the shallots and garlic until lightly brown, about 2 minutes. Add the ginger, lemongrass, sambal, soy, and eggs and quickly mix. Add the rice, chiles, and cilantro. Season with salt and pepper, if necessary and check for flavor.\nToss the shallots with the flour and fry in a 350 fryer until crispy. Remove from the fryer and drain on paper towels. Season with the salt.\n", + "cuisine_type": "Indonesian, Thai" + }, + { + "recipe": "Chicken Parm Wings\n1 1/2 pounds chicken wings, joints separated and tips discarded\nSalt\n1 cup crushed unsweetened rice cereal\n1/2 cup grated Parmesan, plus more for topping\n3 large eggs, beaten\n1/4 cup store-bought gluten-free tomato sauce\n2 tablespoons shredded mozzarella\nInstructions:\nPreheat the oven to 425 degrees F and line a baking sheet with parchment paper. Sprinkle the chicken wings with salt. \nIn a small bowl, stir together the cereal crumbs and Parmesan. Coat the chicken in the cereal mixture, dip into the eggs, then coat again with the cereal mixture; place on the prepared baking sheet. Repeat with the remaining chicken. Bake until golden and cooked through, about 20 minutes. Preheat the broiler. \nTop the chicken with a spoonful of tomato sauce, some mozzarella and Parmesan; broil until the cheese is melted and golden, about 2 minutes.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Quick Stir Fry\n2-3 tablespoons sesame oil\n4 cloves minced garlic\n1 1/2 pounds Chinese long beans\nRed pepper flakes, to taste\n2 tablespoons soy sauce\n1/4 cup vegetable stock or water\nToasted sesame seeds for garnish\nCooked white rice\nInstructions:\nIn a wok, heat oil, add garlic until softened. Add beans and cook for 5 minutes until softened. Add pepper, soy and stock and cook for one more minute.\nTo serve: top with toasted sesame seeds, and serve with white rice.\nTIP:\nNO MORE GRAY BEANS\nTo ensure a bright green bean color in your favorite recipe, try blanching the beans in briskly boiling water to which 1 generous teaspoon of salt has been added. Cook the beans in this water for 2030 seconds, until the color changes to bright green, and immediately plunge the beans in ice water to stop the cooking, and set the color. You can use the beans for crudite, or continue to cook them with a quick saute\n", + "cuisine_type": "Chinese" + }, + { + "recipe": "Chocolate Banana Frosting\n2 ounces semisweet chocolate\n3 ripe small bananas\n1/3 cup sweetened cocoa powder \n2 tablespoons Greek yogurt \n2 tablespoons honey \n1 tablespoon peanut butter \n1/4 teaspoon salt \nInstructions:\nIn a double boiler over medium heat, add the chocolate and stir until melted. Remove from the heat and reserve.\nIn a food processor, add the bananas and puree until smooth. Then add the melted chocolate, cocoa powder, Greek yogurt, honey, peanut butter and salt. Blend until fully incorporated.\n", + "cuisine_type": "American" + }, + { + "recipe": "Lighter Cheesecake Brownies\nCooking spray\n8 ounces reduced-fat cream cheese (Neufchatel)\n1/3 cup sugar\n1/2 teaspoon vanilla extract\n1 large egg\n2 ounces semisweet chocolate, coarsely chopped\n3 tablespoons unsalted butter\n2 tablespoons canola oil\n1 cup all-purpose flour\n1/2 cup unsweetened Dutch-process cocoa powder\n1 teaspoon baking powder\n1/2 teaspoon fine sea salt\nPinch cayenne pepper\n3/4 cup packed dark brown sugar\n1/4 cup granulated sugar\n1/2 cup lowfat buttermilk\n2 large egg whites\n2 teaspoons vanilla extract\nInstructions:\nPosition the rack in the lower third of the oven and preheat the oven to 350 degrees F.\nLine an 8 by 8-inch baking pan with foil so it hangs over the edges by about 1-inch. Spray with cooking spray.\nCheesecake topping: In a medium bowl and using an electric mixer at medium speed, beat the cream cheese until smooth and creamy, about 1 minute. Beat in the sugar and the vanilla until very smooth, 1 to 2 minutes. Beat in the egg until well blended. Set aside.\nBrownie layer: Put the chocolate, butter, and oil in a small microwave-safe bowl and heat at 75 percent power for 30 seconds. Stir and microwave again until melted and smooth, about 30 seconds longer. (Alternatively, put the chocolate, butter, and oil in a small heatproof bowl. Bring a small saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally, until melted and smooth.)\nCombine the flour, cocoa powder, baking powder, salt, and cayenne in a medium bowl.\nCombine the brown sugar and granulated sugar in a large bowl. Whisk in the buttermilk, egg whites, and vanilla. Add the chocolate mixture and whisk vigorously until fully incorporated and the batter is thick and glossy. Gradually add the flour mixture and stir just until it disappears.\nReserve 1/2 cup brownie batter and set aside. Scrape the remaining brownie batter into the prepared pan. Pour the cheesecake mixture evenly over top. Drop the reserved brownie batter in large dollops over the topping. Draw the handle of a wooden spoon through the two batters to create a swirled effect.\nBake until the top is just set, 40 to 45 minutes. Let cool completely in the pan on a wire rack. Lift brownies out of the pan by the foil and peel off the foil. Spray a knife with cooking spray and cut into 2-inch squares.\n", + "cuisine_type": "American" + }, + { + "recipe": "Bechamel: Besciamella\n1/2 cup butter\n1/2 cup all-purpose flour\n4 1/2 cups whole milk\nPinch freshly grated nutmeg\nKosher salt and freshly ground black pepper\nInstructions:\nMelt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste.\nWarm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Mero en Ma Cum (Striped Bass in Achiote and Sour Orange Sauce)\n4 large cloves garlic, chopped\n1/4 teaspoon ground cumin\n1/4 teaspoon Mexican oregano\n1 teaspoon achiote paste or ground annatto\n1/2 cup Seville orange juice\n1 (2 to 4 pound) wild striped bass, scaled and gutted\n1 red bell pepper, julienned\n1 yellow bell pepper, julienned\n1 Spanish onion, sliced thinly\n1 jalapeno, sliced thinly\n2 tomatoes, sliced\n1/2 cup olive oil\n2 large pieces banana leaves\nCorn tortillas\nInstructions:\nBegin in a bowl by combining the garlic, cumin, oregano, achiote and orange juice mix well to form a paste. Then score striped bass on both sides and rub the marinade or paste on both sides of the fish. Season with salt and pepper and set aside to rest for 20 minutes. In a bowl combine bell peppers, onion, jalapeno, tomatoes and olive oil and season with salt and pepper. Place this mixture in side the cavity of the bass. On hot grill Lay down 1 piece of the banana leaf and then place fish on top of it and then place the other piece of banana leaf on top of it and cook on top of the grill for 15 minutes. Serve whole with corn tortillas.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Dijon Mashed Potatoes\n1 pound yukon gold potatoes\nSalt\n1/2 cup milk\n2 tablespoons unsalted butter\nPinch ground nutmeg\n1 tablespoon whole grain Dijon mustard\nFreshly ground black pepper\nInstructions:\nFill a large saucepan about halfway, with warm water. Bring to a simmer. Peel and slice potatoes, and add them to the simmering water. Add a few pinches of salt, increase the heat, and bring to a boil. Check the potatoes with a knife. If the knife has some resistance, continue simmering the potatoes until the knife comfortably slides through the potatoes. When the potatoes have cooked through about 15 minutes, drain them in a large colander. Add them back to the saucepan. To the saucepan, add the milk and butter, followed by a the nutmeg. Mash potatoes until smooth. Stir in Dijon mustard. Season with more salt and pepper, to taste.\n", + "cuisine_type": "European" + }, + { + "recipe": "Open-Faced Egg Salad Tea Sandwiches with Crab and Poppy Seeds on Pumpernickel\n1/2 cup mayonnaise, plus more if needed\n1/4 cup finely chopped fresh dill, plus fronds for garnish\n2 tablespoons Dijon mustard\n2 teaspoons white wine vinegar\n1 teaspoon Spanish smoked paprika\n6 ounces jumbo lump crabmeat, picked over\n1 teaspoon black poppy seeds\n12 eggs, hard-boiled, peeled and finely chopped\nSalt and freshly ground black pepper\n1/4 cup julienned radish, soaked in ice water\nPumpernickel bread, cocktail-size slices, lightly toasted and buttered\nInstructions:\nWhisk together the mayonnaise, dill, mustard, vinegar and paprika in a large bowl. Add the crab, poppy seeds and eggs to the mixture and toss gently to combine. Add more mayonnaise if the mixture seems dry. Season with salt and pepper. \nPat the julienned radish dry. Mound the egg salad on the bread and garnish with radish and dill fronds.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Roasted Sweet Potato Fries\n2 large sweet potatoes, peeled\n1/4 cup freshly squeezed orange juice\n1 tablespoon vegetable oil, plus 2 teaspoons\nKosher salt and freshly ground black pepper\n1/2 teaspoon ground ginger\n1/4 teaspoon cayenne pepper, or to taste\nInstructions:\nPreheat the oven to 450 degrees F.\nCut the sweet potatoes into 1/2-inch squared strips (fry shape) and put them into a large bowl.\nIn a small saucepan, combine the orange juice, 1 tablespoon of oil, salt and pepper, to taste, the ground ginger and cayenne pepper. Simmer for 2 to 3 minutes, whisking until reduced to a thick consistency. Remove from the heat, pour over the sweet potatoes and toss to coat.\nRub 2 teaspoons of remaining vegetable oil on a rimmed nonstick baking sheet or use a silicone liner and omit oil. Arrange the sweet potato strips on the prepared baking sheet and bake until brown, about 25 minutes, turning after about 10 to 12 minutes. Remove the baking sheet from the oven and transfer the potatoes to a serving dish. Eat and enjoy!\n", + "cuisine_type": "American" + }, + { + "recipe": "Sushi Rice\n3 cups short-grain white rice\n1/4 cup rice wine vinegar\n1/4 cup sugar\n1 teaspoon salt\nInstructions:\nBefore cooking the rice, rinse several times in running water until the water runs clear. Drain in a colander for about 1 hour. Cook on the stovetop or in an electric rice cooker according to package directions.\nIn a small saucepan over low heat, combine vinegar, sugar and salt. Stir gently to dissolve salt and sugar. Cool to room temperature.\nWhile the rice is still warm, transfer to a large non-reactive bowl. Gradually drizzle the vinegar mixture over the rice, fanning the rice as you go. Use a rice paddle to mix gently without mashing the grains. Keep the rice covered with a damp cloth at room temperature until ready to make sushi. Do not refrigerate.\n", + "cuisine_type": "Japanese" + }, + { + "recipe": "Chicken Thigh and Smoked Sausage Gumbo\n8 bone-in skin-on chicken thighs\n3 tablespoons Cajun seasoning\n1 cup corn oil\n1 cup all-purpose flour\n2 cups chopped yellow onion\n1 cup chopped celery\n1 cup chopped green bell pepper\n2 cups chopped okra\n1/4 cup chopped garlic\n1 pound smoked pork sausage, sliced\n2 tablespoons Worcestershire sauce\n1 tablespoon kosher salt\n1 tablespoon ground black pepper\n3 bay leaves\n10 cups chicken stock\n2 cups beef stock\n1 cup chopped green onions\n1 teaspoon cayenne pepper\n2 tablespoons file powder, plus more for garnish\nInstructions:\nPreheat oven to 400 degrees F. Line a sheet pan with parchment paper.\nSprinkle chicken liberally with Cajun seasoning on prepared sheet pan. Roast chicken for 15 minutes.\nCombine oil and flour in a large cast-iron or enameled Dutch oven over medium heat. Cook, whisking frequently, until it reaches a milk chocolate brown, about 30 minutes.\nContinue to cook the roux until it reaches a dark chocolate brown color, then add the onions, celery, bell peppers and half of the okra. Cook, stirring occasionally, until tender, then add garlic and cook, stirring occasionally, for another 5 minutes.\nAdd the sausage, Worcestershire sauce, salt, pepper and bay leaves and stir to combine. Add chicken stock and beef stock and bring to a roaring boil. Add the chicken, green onions, cayenne and remaining okra.\nSimmer for 1 hour, then remove the chicken thighs. Take the meat from the bones and discard the skin. Stir the chicken back into the pot along with the file powder. Skim off any excess grease that has accumulated at the top before serving. Sprinkle with more file powder as garnish.\n", + "cuisine_type": "American, Creole" + }, + { + "recipe": "Fish and Chips with Basil Oil\n20 ounces potatoes\nVegetable oil\n2 ounces fresh cilantro\n1 large white onion, diced\n1 garlic clove, peeled and chopped\n6 ounces white wine\n6 ounces heavy cream\n1 pound frozen peas\n1 teaspoon chopped fresh mint\n1 tablespoon vinegar\n1 tablespoon lime juice\n2 tablespoons extra-virgin olive oil\n1 tablespoon chervil\n1 tablespoon chives\n1 teaspoon basil\n3 sprigs dill\n2 ounces celery leaves, chopped\n1 ounce rocket (arugula)\nSalt and pepper\n1 large white onion, diced\n2 carrots, chopped\n1 leek, chopped\n16 ounces white wine\n6 ounces heavy cream\n5 strands saffron\n2 tablespoons butter\n1 egg yolk\n1 cup flour\n1 cup dry white wine\n1 cup cold water\n4 scallops\n8 ounces salmon\n8 ounces John Dory fish\n8 ounces halibut\n4 langoustines\nInstructions:\nTo prepare the potatoes, slice the potatoes very thin using a mandolin. Place slices on a towel and dry. In a pan, heat the oil over medium heat and add the potato slices. The oil should not be very hot, you want to blanch the potatoes, but they should not have any color. Drain and dry the potatoes. Increase the heat of the oil. \nPlace 1 cilantro leaf onto a potato slice and cover with another slice of potato. Press the two slices together firmly, and fry quickly until crispy. Drain and set aside. Repeat this process until you have enough to serve your guests. \nTo make the pea puree, sweat the onions for 2 minutes. Add the garlic and sweat for another 1 minute. Add the wine, and reduce by half. Once the liquid has reduced, add the cream and reduce until sauce coats the back of a wooden spoon. Defrost the peas, and add them to the cream mixture. Using a blender, puree mixture, set aside and keep warm. \nFor the herb salad: Make the dressing by combining the vinegar, lime juice, and extra-virgin olive oil. Toss all of the herbs in the dressing and adjust the seasoning with salt and pepper. \nFor the saffron sauce, combine the chopped onion, carrots, leeks, and white wine in a saucepan, and reduce by 3/4. Once the liquid has reduced, add the heavy cream and the saffron, and let reduce further until sauce has thickened, approximately 10 minutes on medium heat. Pass the sauce through a strainer and return to the saucepot. On low heat, slowly add small pieces of the butter, constantly stirring the sauce. Set sauce aside and keep warm. \nTo make the tempura batter, mix together the egg yolk, flour, wine, and water, and stir, making sure there are no lumps. Do not overmix the batter. \nIn a large pot, heat the oil to 350 degrees F. \nTo prepare the fish, dip the fish pieces into the tempura batter. Fry the fish for approximately 10 minutes, or until light golden brown. Remove the fish and drain on paper towels. Season with salt while the fish is still hot. \nTo serve, place the fish pieces on each plate. Add the herb salad to the side of the fish. Place a small spoonful of pea puree on the plate and drizzle some saffron sauce around the plate. Serve with Coriander Chips and drizzle with basil oil.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Roasted Garlic Soup with Goat Cheese Croutons\n2 tablespoons unsalted butter\n4 ounces pancetta, chopped\n2 medium leeks, well rinsed in several changes of water and whites only finely chopped\n2 medium leeks, well rinsed in several changes of water and whites only finely chopped \n1 cup chopped yellow onions\n1/2 teaspoon salt\n1/4 teaspoon freshly ground white pepper\n1 teaspoon chopped fresh thyme\n1/2 cup Roasted Garlic, recipe follows\n1/4 cup dry white wine\n3 1/2 cups chicken or vegetable stock\n1/2 cup heavy cream\n2 tablespoons chopped fresh parsley\n1 tablespoon fresh lemon juice\n1/2 loaf rustic Italian bread, cut into cubes\n8 thinly sliced rounds French bread\n1 clove garlic, halved\n1/2 cup crumbled goat cheese\n1 1/2 teaspoons extra virgin olive oil\nChopped chives, garnish\n5 large heads of garlic (about 3/4 pound)\n2 tablespoons extra-virgin olive oil\n1/4 teaspoon salt\n1/8 teaspoon freshly ground black pepper\nInstructions:\nIn a large pot, melt the butter over medium-high heat. Add the pancetta and cook until the fat is rendered, about 4 minutes. Add the leeks, onions, salt, pepper, and thyme, and cook, stirring, until the vegetables are very soft but not colored, 5 to 6 minutes. Add the roasted garlic and stir well to incorporate. Add the wine, bring to a boil, and cook, stirring, until the wine is nearly all evaporated, about 3 minutes. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are very soft and the soup is slightly thickened, 20 to 30 minutes. Add cubes of bread to thicken, if desired, and then blend with an immersion blender. Add the cream, parsley, and lemon juice and simmer for 5 minutes. Adjust the seasoning to taste.\nMeanwhile, preheat the oven to 400 degrees F.\nPlace the sliced bread on a baking sheet and bake on both sides until just crisp and light golden brown, about 5 minutes per side. Remove from the oven. Rub one side of each with the cut garlic clove. In a small bowl, mash the cheese with the oil and spread 1 tablespoon of the mixture on top of each crouton. Return to the oven and bake until the cheese is melted, about 5 minutes.\nTo serve, ladle the soup into bowls and top each serving with 2 cheese croutons, Garnish with chopped chives and serve hot.\nPreheat the oven to 325 degrees F. Line a baking sheet with parchment paper or aluminum foil.\nCut the top quarter from each head of garlic and place, cut side up, on the prepared baking sheet. Drizzle the oil lightly over the cut garlic tops, and sprinkle with the salt and pepper. Turn the garlic cut side down, and roast until the cloves are soft and golden brown, about 1 hour.\nRemove from the oven and let sit until cool enough to handle. Squeeze each head of garlic, gently pressing with your fingers to expel the cloves into a bowl. Stir the garlic with a rubber spatula to blend thoroughly. Use as needed, or store refrigerated in an airtight container.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Angel Food Cake with Strawberries and Mint\n1 store-bought angel food cake\n16 ounces frozen strawberries, thawed and drained\n1 tablespoon fresh mint leaves, finely chopped\n1 tablespoon orange liqueur\n8 ounces non-dairy whipped topping\n1/4 teaspoon orange extract\nFresh mint leaves, for garnish\nInstructions:\nRemove angel food cake from container and set on a plate. With a serrated knife, carefully remove the top of the cake by slicing horizontally 1/2-inch down from the top. Set top aside.\nHollow out the center of the cake. If cake already has a hollow center ring, make a canal around center hole by carefully cutting and removing a 1-inch deep trench around the entire cake. Be careful not to tear the inside or outside walls. Place the removed pieces of cake in a medium bowl.\nPick out 1 strawberry to use as garnish (the best looking one) and set aside. To the bowl with the cake pieces, add the remaining strawberries, chopped mint, orange liqueur, and 1/2 cup of the whipped topping. Fold until combined.\nFill cake, both the well and the center, with the strawberry mixture. Replace the top of the cake that had been set aside.\nTo the remaining whipped topping, add a few drops of orange extract and combine thoroughly. This will remove the store-bought taste. Frost the cake with remaining whipped topping and garnish with fresh mint leaves. Top with reserved strawberry.\nChill cake for 4 hours before serving.\n", + "cuisine_type": "American" + }, + { + "recipe": "Maple-Pepper Bacon\n8 slices thick-cut bacon (about 12 ounces)\n3 tablespoons packed light brown sugar\n1 tablespoon pure maple syrup\nPinch of cayenne pepper\n1 1/2 teaspoons coarsely ground mixed peppercorns\nInstructions:\nPreheat the oven to 375 degrees F. Arrange the bacon on a wire rack set on a rimmed baking sheet. Bake until the fat starts rendering, about 10 minutes. Remove from the oven and blot the bacon with paper towels on both sides.\nCombine the brown sugar, maple syrup and cayenne in a small microwave-safe bowl. Microwave, stirring, until smooth, 30 seconds to 1 minute. Brush the bacon with half the syrup mixture and sprinkle with half the ground peppercorns. Bake until the bacon browns around the edges, about 15 minutes. Flip and blot the other side with paper towels, then brush with the remaining syrup mixture (reheat in the microwave, if necessary); sprinkle with the remaining peppercorns. Continue baking until the bacon browns and the sugar melts, 15 to 20 more minutes. Let cool slightly.\n", + "cuisine_type": "American" + }, + { + "recipe": "Grape Jelly Slow-Cooker Meatballs\n2 cups chili sauce, such as Heinz\n1 cup grape jelly\n2 tablespoons Dijon mustard\n2 tablespoons cider vinegar\n1 teaspoon hot sauce, such as Tabasco\nOne 32-ounce bag frozen cocktail-size beef meatballs\nInstructions:\nStir together the chili sauce, jelly, mustard, vinegar and hot sauce in a 4- to 6-quart slow cooker. Add the meatballs and stir to coat with the sauce. Cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours.\n", + "cuisine_type": "American" + }, + { + "recipe": "Fennel and Garlic-Crusted Pork Roast with Warm Quince and Apple Compote\n1 small head fennel with 2-inches fronds attached, coarsely chopped\n1/2 cup coarsely chopped onion\n6 cloves garlic, peeled and sliced\n2 teaspoons finely chopped fresh thyme\n2 teaspoons finely chopped fresh rosemary\n2 teaspoons finely chopped fresh sage\n2 teaspoons finely chopped fresh oregano\n2 teaspoons fennel seeds\n2 tablespoons chopped parsley\n1 1/2 teaspoons coarsely ground white pepper\n1 (4 1/2 pound) pork rib roast, tied\nCoarse salt, to taste\nWarm Quince and Apple Compote, recipe follows\n2 large tart, firm apples, such as McIntosh, Rome or Cortland (about 3/4 pound)\n2 large quince (about 3/4 pound)\n2 tablespoons unsalted butter\n2 tablespoons sugar\n1/2 cup apple cider\n1 teaspoon fresh lemon juice\n1/2 teaspoon ground ginger\nCoarse salt, to taste\nInstructions:\nIn a food processor fitted with the metal blade, combine the fennel and fennel fronds, onion, and garlic, and process to a paste. Add the thyme, rosemary, sage, oregano, fennel seeds, and pepper, and pulse to combine.\nWith a small, sharp knife, make shallow crosshatch cuts in the skin of the pork roast. Season it all over with salt, rubbing it in well. Rub the fennel-garlic paste over the roast to cover it with a layer about 1/4-inch thick. Cover and refrigerate for at least 1 hour and up to 8 hours. Preheat oven to 350 degrees.\nRemove the roast from the refrigerator and let it sit at room temperature 20 minutes prior to cooking. Transfer the pork to a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature in the thickest section of meat is 150 degrees. Cover roast with foil after the crust has browned. Remove the roast from the oven and cover it loosely with foil. Let it rest for 15 to 20 minutes before removing the butcher twine and slicing it into thick chops. Serve with the compote.\nPeel, core and dice the apples and quince into 1/2-inch dice. In a 10-inch saute pan, heat the butter over low heat. Sprinkle the sugar over the melted butter. Raise the heat to medium and cook, occasionally stirring or swirling the pan, for about 3 minutes, until the sugar melts and caramelizes. Add the quince and apples, and cook, tossing occasionally, for 10 to 12 minutes, or until the fruit is lightly browned and the apples have softened. The quince dice will retain their shape. Add the cider and lemon juice, and cook for about 2 minutes, until reduced but not evaporated. Season with the ginger and salt. Serve warm.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Meatloaf Lasagna\nKosher salt\n8 sheets dried lasagna noodles (about 6 ounces)\n1 tablespoons olive oil, plus more for tossing and greasing\n2 cloves garlic, 1 thinly sliced and 1 finely grated\nPinch crushed red pepper flakes\nOne 14-ounce can whole peeled plum tomatoes, crushed by hand\n2 to 3 fresh basil sprigs\n5 slices bacon\n12 ounces ground beef chuck\n12 ounces ground pork\n1 cup plain dried breadcrumbs\n1/2 small yellow onion, grated\n1/4 cup chopped fresh parsley, plus more for garnish\n1 tablespoon tomato paste\n1 tablespoon Worcestershire sauce\n2 large eggs\nFreshly ground black pepper\n2 cups shredded part-skim mozzarella\n1/4 cup grated Parmesan\nRicotta, for serving\nInstructions:\nBring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente. Drain and toss with olive oil, to keep them from sticking, and let cool.\nMeanwhile, make the tomato sauce. Heat the oil, sliced garlic, red pepper flakes and 1/2 teaspoon salt in a large skillet over medium heat. Stir as the oil heats up; once it shimmers, add the crushed tomatoes, 3/4 cup water and the basil. Bring to a high simmer and cook, stirring occasionally, until the sauce thickens slightly and the water has evaporated, 15 to 20 minutes (will be about 1 cup). Remove from the heat and let cool to room temperature.\nArrange the bacon in a large skillet and cook over medium heat until brown and crispy, 4 to 5 minutes per side. Remove and finely chop when cool enough to handle.\nCombine the bacon, beef, pork, breadcrumbs, onion, parsley, grated garlic, tomato paste, Worcestershire sauce, eggs, 1 1/2 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Use your hands to thoroughly combine.\nAdjust an oven rack to the middle position and preheat to 350 degrees F. Line a rimmed baking sheet with foil and brush with oil. Combine the mozzarella and Parmesan.\nShape half of the meatloaf mixture into a 9- by 5-inch rectangle in the center of the prepared baking sheet. Make a slight indentation down the center and fill with 1/2 cup of the cheese mixture. Top with the remaining meatloaf mixture and pat to form a loaf with a slightly rounded top, making sure to pinch and seal the sides.\nTop the meatloaf with one-third of the sauce and sprinkle with one-third of the remaining cheese mixture. Lay 4 lasagna noodles, crosswise and slightly overlapping, over the meatloaf, completely covering. Top with another one-third each of sauce and cheese mixture. Repeat with the remaining noodles, sauce and cheese.\nBake until the meatloaf reaches an internal temperature of 165 degrees F, 40 to 45 minutes. Sprinkle with parsley and let cool slightly. Slice and serve with dollops of ricotta.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Cheesesteak Eggrolls\n2 tablespoons canola oil\n1 small onion, diced \n1 green bell pepper, diced \n1 pound shaved beef \nKosher salt\n1 teaspoon Worcestershire sauce \nOne 16-ounce package egg roll wrappers \nOne 15-ounce jar cheese sauce or one 8-ounce block provolone, cut into 1/2-inch-thick strips \nNeutral oil, for frying \nPepperoncini Mayo Dipping Sauce, recipe follows\n1/2 cup mayonnaise\n1/2 cup jarred pepperoncini plus 1 tablespoon pepperoncini liquid\n1 tablespoon yellow mustard \n1 tablespoon apple cider vinegar \n1/2 tablespoon sugar \nInstructions:\nHeat 2 tablespoons oil in a large fry pan over medium heat. Add onions and peppers and saute until peppers are soft and onions are translucent, about 5 minutes. Sprinkle shaved beef with salt and add to pan. Add Worcestershire sauce and cook until meat is no longer pink, about 5 minutes. Turn off heat and adjust seasonings. Transfer mixture to a fine mesh sieve and strain to remove any excess liquid and let cool slightly.\nLay out one eggroll wrapper with the corner pointed to you. Using a pastry brush or your finger, lightly wet the edges of the entire wrapper with water. Spread 1 tablespoon cheese sauce (or place 1 piece provolone) on the lower third of the wrapper and top with 1 to 2 heaping tablespoons of the filling. Roll the point facing you over the filling, keeping the eggroll tight. When you reach the middle of the wrapper, fold in the right and left sides, then continue to roll until you have a tight eggroll. Press to seal the wrapper to itself, adding more water to seal the final edge if needed. Repeat with remaining wrappers and filling.\nHeat about 3 inches oil in a heavy bottomed pot to 375 degrees F. Add rolls in batches and cook, flipping occasionally, until golden brown, 3 to 4 minutes. Drain on paper towels and serve with Pepperoncini Mayo Dipping Sauce.\nAdd mayonnaise, pepperoncini and pepperoncini liquid, mustard, vinegar and sugar to a food processor and process until well combined. Transfer mixture to a serving bowl.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Roasted Shrimp in Cazuela\n1 cup olive oil\n6 dried small red chiles\n5 sprigs fresh thyme\n4 cloves garlic, thinly sliced\nKosher salt and freshly ground black pepper\nKosher salt and freshly ground black pepper \n40 large shrimp, shelled and deveined \nAged sherry vinegar, for drizzling\nChopped fresh parsley, for garnish\n1 baguette, sliced\nInstructions:\nPreheat the oven to 400 degrees F.\nToss together the oil, chiles, thyme, garlic and some salt and pepper on a baking sheet. Roast until the oil is fragrant, about 10 minutes.\nRemove the baking sheet from the oven and add the shrimp, tossing with tongs to coat in the mixture. Roast until the shrimp are pink and just cooked through, about 8 minutes. Remove and drizzle with a splash of sherry vinegar and garnish with parsley. Serve with baguette slices.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Fava Bean Crostini with Pecorino Frico\n1 1/2 to 2 cups shelled fresh fava beans\n1/2 to 3/4 cup freshly grated pecorino cheese, plus 2 cups for the frico \n2 cloves garlic, peeled \n1 cup combined fresh flat-leaf parsley and mint leaves \nJuice of 1 lemon \nSalt and pepper \n3 to 4 tablespoons EVOO \nFlaky sea salt \n1 tablespoon all-purpose flour \nBaguette, for serving \nGood olive oil \nInstructions:\nPreheat your oven to 350 degrees F.\nBring a saucepan of water to a boil. Add the fava beans and blanch for 3 to 4 minutes. Drain and place in an ice bath. Peel the skins off the favas; the beans will split into 2 bright green pieces as you pop them out of their skins.\nIn a food processor, combine the peeled favas, pecorino, garlic, parsley/mint mixture, lemon juice, salt and pepper, and EVOO. Pulse into a thick spread. Taste and adjust the seasonings. Season with a little flaky sea salt.\nFor the frico: mix the 2 cups of pecorino with a tablespoon of flour. Divide the mixture into small piles on a silpat-lined sheet tray. Place in oven until golden and melted together, about 10 minutes. Remove with a spatula.\nSlice your bread into thin slices. Drizzle with good olive oil and sprinkle with flaky sea salt. Place in oven until crisp and golden. Serve the spread on the charred small toasts. Place a frico standing up on each crostini.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "(Web Exclusive) Round 2 Recipe: Garlic Bread Pizza\n1/2 store-bought garlic bread\n1/2 cup tomato sauce\nAny of the leftover sausage, peppers and onions from the Sausage and Pepper Grinder, recipe follows, could be added for a topping\n1 cup shredded mozzarella cheese\n4 pork sausages\n2 tablespoon canola oil\n1 (16-ounce) bag frozen pepper stir-fry mix\n1 teaspoon kosher salt\n1/2 teaspoon freshly ground black pepper\n1/4 cup yellow mustard\n1 tablespoon brown sugar\n1 teaspoon cider vinegar\n1 teaspoon hot sauce\n4 hot dog buns\nInstructions:\nPreheat oven to 425 degrees F.\nPlace the garlic bread on the baking sheet. Spoon tomato sauce on the bread and top with any of the leftover sausage or pepper from the grinders. You can also top it with any leftover vegetables or toppings you have in your refrigerator. Sprinkle the cheese on top. Bake in the preheated oven for 15 minutes until the cheese is melted and bubbly. Slice and serve.\nCook sausages in a medium size skillet over medium-high heat until browned and cooked through, about 10 to 12 minutes.\nIn a separate saute pan, heat oil over medium-high heat. Add onion and peppers stir-fry mix and salt and pepper. Cook until softened, about 4 to 5 minutes.\nIn a small bowl whisk together mustard, brown sugar, vinegar, and hot sauce.\nFor assembly, generously spread mustard on each side of the hot dog buns. Place a sausage in each bun and top with onion and pepper mixture.\n", + "cuisine_type": "American" + }, + { + "recipe": "Ribs\n2 tablespoons cumin\n2 tablespoons dry mustard, such as Coleman's \n2 tablespoons onion powder \n2 tablespoons smoked paprika \n3 tablespoons kosher salt \n1 tablespoons ground black pepper \n1 tablespoon cayenne pepper \n4 racks baby back ribs\n4 whole dried bay leaves \n4 cups BBQ sauce \nServing suggestions: fresh cut French fries and coleslaw\nInstructions:\nPreheat the oven to 225 degrees F. Please note: The oven should not be hotter than 250 degrees.\nCombine the cumin, dry mustard, onion powder, smoked paprika, salt, black pepper and cayenne pepper in a bowl mixing well.\nTo prepare the ribs, remove the silver skin from the back or under the rib side and rub the trimmed rib racks with the spice mixture. Place the racks on a sheet of plastic wrap, top with the bay leaves and wrap tightly. Place in the oven (the plastic will not melt at this low temperature) and roast for 2 hours.\nRemove the ribs from the oven and allow them to rest for 10 minutes. Place the ribs on a baking sheet and coat with the BBQ sauce. Roast under the salamander on medium heat or in the oven set to broil until the sauce is caramelized, 3 to 4 minutes.\nRemove the sauced ribs and allow them to rest for 3 to 5 minutes. Portion the ribs into serving-size pieces. Plate and serve with French fries and coleslaw.\n", + "cuisine_type": "American" + }, + { + "recipe": "Brown Butter Sauteed Brussels Sprouts\n1 1/2 pounds Brussels sprouts, cored and leaves removed\n1 gallon salted boiling water\n3 tablespoons butter\n1 tablespoon caraway seeds\nPinch cracked black pepper\nPinch salt\n1/2 lemon, juiced\nInstructions:\nIn a large pot, bring salted water to a boil. Add the Brussels sprouts and blanch, about 1 minute until bright green.\nIn a saute pan, add butter, caraway seeds and cracked black pepper. Melt butter until browned.\nDrain the Brussels sprout leaves and toss into butter mixture to coat. Season with salt and lemon juice and serve.\n", + "cuisine_type": "European, French" + }, + { + "recipe": "Tangy and Tart Iced Tea with Mint\n1/4 cup sugar\n1/4 cup water\n1/4 cup mint leaves, plus mint sprigs for garnish\n4 cups brewed black tea, cooled (use 2 tea bags)\n2 cups grapefruit juice\n4 ounces rum\nInstructions:\nCombine the sugar, water and mint leaves in a small saucepan. Heat on the stove top over low heat until the sugar has dissolved and the mint has infused the syrup, about 10 minutes. Strain and cool.\nIn a large pitcher add the tea, grapefruit juice and mint syrup. Serve chilled over ice and garnish each glass with a sprig of mint. Add the rum to the pitcher, if desired.\n", + "cuisine_type": "British, Caribbean" + }, + { + "recipe": "Spicy Spinach Stew\n1 tablespoon canola oil\n1 medium onion, chopped\nSalt and freshly ground black pepper\n1 teaspoon paprika\n1/2 teaspoon red pepper flakes\n2 teaspoons minced garlic\n1 (15-ounce) can diced tomatoes\n3 (15-ounce) cans white beans, drained and rinsed\n1 (10-ounce) box frozen chopped spinach, thawed\nInstructions:\nHeat the canola oil in a large saute pan over medium heat. Add the onion and saute until slightly tender about 3 minutes. Season with salt and pepper, to taste. Add the paprika, red pepper flakes and garlic. Saute for 1 minute, then stir in the tomatoes, white beans and spinach. (Reserve 1 1/2 cups of beans and 1/4 cup spinach for Round 2 Spanish Dip recipe.) Cook stirring every couple of minutes, until heated through, about 6 minutes. Transfer to a serving bowl and serve warm or at room temperature.\n", + "cuisine_type": "American, Spanish" + }, + { + "recipe": "Butterfly Cake\n1 16-oz. box pound cake mix\n2 cups white frosting\n4 pieces STARBURST® Brand FUN SIZE® Fruit Chews\n13/4 cups M&M'S® Brand Milk Chocolate Candies (May substitute with 1 3/4 cups M&M'S® Brand Dark Chocolate Candies)\n1 9-inch round cake pan\nInstructions:\n1. Make the cake batter according to the directions on the package. Bake in a greased 9-inch cake pan. Once baked, remove from pan and cool.\n2. Cut the cake in half. Arrange the cake on a serving platter, turning the halves so that the rounded sides touch. To shape the wings, cut out a 1-inch triangle from each straight side, 2-inches from the bottom.\n3. Completely frost the cake with the icing. Design a mosaic pattern with M&M'S® Brand Milk Chocolate Candies for Easter, and then press them into the top of the cake.\n4. To make the butterfly's antennae, unwrap and soften the STARBURST® Brand FUN SIZE® Fruit Chews for Easter in the microwave for approximately 5 seconds. Then roll the candy into thin ropes and place them at the top of the butterfly.\n", + "cuisine_type": "American" + }, + { + "recipe": "Toasted Baguette\n1 baguette\n1/4 cup olive oil\nKosher salt\nFreshly ground black pepper\nInstructions:\nPreheat the oven to 400 degrees F.\nSlice the baguette diagonally into 1/4-inch slices. You should have 20 to 25 slices. Place the slices in 1 layer on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper.\nBake the toasts for 15 to 20 minutes or until they are crisp and browned. Serve at room temperature.\n", + "cuisine_type": "French" + }, + { + "recipe": "Grilled Risotto Primavera\n6 stalks asparagus, trimmed\n1/4 cup olive oil, divided\nSalt and freshly ground pepper\n6 to 7 cups simmering vegetable stock\n1 onion, finely chopped\n2 shallot, finely chopped\n1 cup dry white wine\n2 cups arborio rice\n1 cup fresh corn kernels\n1/2 cup fresh peas\n8 basil leaves, chiffonade\nFreshly grated Parmesan cheese\nInstructions:\nBrush asparagus with 2 tablespoons of the oil and season with salt and pepper to taste. Grill for 4 to 5 minutes, until just cooked through. Cut on the bias into 1/2-inch pieces. Set aside.\nUse side burner or preheat grill. (Have stock simmering on grill or burner) Heat the oil in a medium saucepan, add the onions and shallots and cook until soft. Add the rice and stir to coat with the oil. Add the wine and completely reduce. Begin adding the stock 1 cup at a time, stir until absorbed. Repeat with the remaining stock and continue cooking until al dente. Fold in the asparagus, corn and peas and season with salt and pepper. Remove from heat and fold in the basil. Serve with Parmesan cheese on the side.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Chicken Pot Pie\n1 gallon chicken stock\n1 1/4 cups carrots, chopped \n3/4 cup celery, chopped \n3/4 cup onion, chopped \n1/4 teaspoon crushed red pepper \n1/4 teaspoon ground black pepper \n1/4 teaspoon sage \n2 3/4 cups potatoes, skinned and diced \n1 whole roasted chicken\n5 ounces cornstarch\n1 cup ice water\n8 ounces lard\n1 teaspoon salt \n2 1/2 cups all-purpose flour \n3 tablespoons ice water \nInstructions:\nFor the filling: In a large stockpot, combine, chicken stock with carrots, celery, onions, crushed red pepper, black pepper and sage. Bring to boil over medium-high heat, then boil until vegetables are tender. In a separate pot, parboil potatoes 5 minutes. Meanwhile, debone chicken. (You want thick chunks of light and dark meat.) Add meat to the stockpot. Bring mixture to a rolling boil and add potatoes. Combine cornstarch with the ice water, then add the cornstarch slurry to the filling to thicken, simmering until you reach desired thickness.\nFor the crust: Preheat the oven to 400 degrees F.\nCombine lard and salt in a bowl. Add flour and mix. Stir in the ice water. Once mixture is thick and doughlike, roll into a ball. Using rolling pin, roll dough flat, about 1/2-inch thick. Cut into six 8-inch circles. Place rounds on a baking sheet, then bake 10 minutes. Ladle out servings of pot pie and top each with a crust round.\n", + "cuisine_type": "American" + }, + { + "recipe": "Bang! Gumbo\n1/3 pound butter\n1 1/2 cups all-purpose flour\n4 chicken breasts\n5 tablespoons olive oil\n4 tablespoons minced fresh garlic\n3 tablespoons your favorite spice mix\n2 stalks celery, finely diced\n1 yellow onion, finely diced\n1 red pepper, finely diced\n14 cups chicken stock\n1 1/2 pounds andouille sausage, diced\n2 cups fresh or frozen sliced okra\n1 cup sliced green onions\n1/4 cup Worcestershire sauce\n3 tablespoons hot sauce, such as Frank's Louisiana Hot Sauce\n3 tablespoons salt\n3 tablespoons spice mix\n2 tablespoons tomato paste\n1 tablespoon ground black pepper\n3 bay leaves\n8 ounces peeled and deveined shrimp\nWhite rice, for serving\nInstructions:\nFirst, get the roux started, it will take about 20 minutes to cook. Melt the butter in a heavy skillet over medium-low heat. Add the flour and stir often, cooking until the roux becomes a dark chocolate color.\nPreheat a grill or grill pan to medium-high heat.\nMeanwhile, toss the chicken breasts in 2 tablespoons olive oil, 2 tablespoons minced garlic and 1 tablespoons spice mix. Grill the chicken until cooked through, taking care not to overcook and dry out the meat. Cool, dice and set aside.\nIn a large stockpot, saute the celery, onions, red pepper and the remaining 2 tablespoons garlic in the remaining 3 tablespoons olive oil until translucent, about 5 minutes. Add the chicken stock, sausage, okra, green onions, Worcestershire sauce, hot sauce, salt, spice mix, tomato paste, black pepper and bay leaves and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes. Add the roux and simmer 5 more minutes, stirring gently. Taste for seasonings and adjust. Add the shrimp just before serving, heating just until the shrimp are cooked through. Serve over white rice.\n", + "cuisine_type": "American, Creole" + }, + { + "recipe": "Classic Jelly Doughnuts\n3/4 cup whole milk\n1 1/4-ounce packet active dry yeast\n1/2 cup plus 3 tablespoons sugar\n31/2 cups all-purpose flour, plus more for dusting\n1 teaspoon kosher salt\n3 large eggs, at room temperature\n1 teaspoon pure vanilla extract\n4 tablespoons unsalted butter, cut into 4 pieces, at room temperature\nCooking spray\nVegetable oil, for frying\n1 3/4 cups jelly or jam\nInstructions:\nMicrowave the milk in a small bowl until 105 degrees F to 110 degrees F. Stir in the yeast and 3 tablespoons sugar; let stand until foamy, 3 to 5 minutes. Whisk the flour and salt in the bowl of a stand mixer fitted with the dough hook.\nAdd the yeast mixture, eggs and vanilla to the flour. Mix on medium speed until the dough comes together, 1 to 2 minutes. Mix in the butter 1 piece at a time. Continue mixing, scraping the bowl occasionally with a rubber spatula, until the dough is smooth and elastic, about 6 minutes (it will be a little sticky). Lightly coat a large bowl with cooking spray. Scrape the dough into the bowl, cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.\nLine 2 baking sheets with parchment paper; dust with flour.\nTurn out the dough onto a well-floured surface and gently pat until 1/2 inch thick. Using a 3-inch round cutter, cut out 12 to 14 rounds as close together as possible. Place the rounds 1 1/2 inches apart on the prepared pans. Lightly coat the tops of the rounds with cooking spray. Cover with plastic wrap and let rise until puffy, 30 to 45 minutes.\nHeat 2 inches of vegetable oil in a heavy pot until a deep-fry thermometer registers 350 degrees F. Cut the parchment paper around each dough round so they can be picked up separately. Working in batches of 3 or 4, use the parchment to carefully slide the dough rounds into the hot oil. Fry the doughnuts, flipping occasionally, until golden brown, 2 1/2 minutes. Using a slotted spoon, transfer the doughnuts to a paper towel?lined baking sheet to drain. Return the oil temperature to 350 degrees F between batches.\nPut the remaining 1/2 cup sugar in a medium bowl. While the doughnuts are still warm, toss them in the sugar to coat, then transfer to a rack to cool completely.\nUsing a chopstick or skewer, poke a hole in the side of each doughnut, wiggling the stick around to form a pocket. Fill a pastry bag fitted with a small round tip with the jelly and squeeze about 2 tablespoons into each doughnut.\nBlueberry-Lemon Poppy Seed\nSkip the sugar coating in Step 5. Fill the doughnuts with blueberry jam. Top with lemon glaze (whisk 1 cup confectioners? sugar with the zest of 1 lemon, 2 tablespoons lemon juice and a pinch of salt). Sprinkle with poppy seeds.\nApple-Cinnamon\nIn Step 5, coat the doughnuts with cinnamon sugar (whisk 3/4 cup sugar with 1 tablespoon ground cinnamon). Fill the doughnuts with apple butter.\nLearn how to make a Hanukkah favorite: jelly doughnuts!\nLemon-Raspberry\nIn Step 5, coat the doughnuts with raspberry sugar (pulse 1/2 cup freeze-dried raspberries in a food processor or spice grinder until powdery; mix with 1/3 cup sugar). Fill the doughnuts with lemon cream (whisk 1/2 cup heavy cream to stiff peaks, then fold in 1 cup lemon curd).\nStrawberry-Chocolate\nSkip the sugar coating in Step 5. Fill the doughnuts with strawberry jam. Top with chocolate glaze (melt 6 ounces chopped semisweet chocolate with 1/3 cup heavy cream and a pinch of salt in the microwave, then stir until smooth).\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Cardamom-Coffee Custard\n2 cups whole, 2 percent fat, or 1 percent fat milk\n1/2 vanilla bean, split lengthwise\n2 tablespoons dark-roast coffee beans, crushed with a heavy skillet\n4 green cardamom pods, crushed\n6 egg yolks\n2/3 cups sugar\n1 pinch salt\n1/4 cup cornstarch\n1 tablespoon unsalted butter\n4 whole coffee beans, for garnish\nInstructions:\nIn a nonreactive saucepan, bring the milk, vanilla bean, crushed coffee beans and cardamom to a simmer over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. Meanwhile, in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg yolks, sugar and salt until pale yellow and fluffy. With the mixer running at low speed, mix in the cornstarch, then very gradually pour in the hot milk mixture, mixing it in as you go.\nStrain the mixture through a fine sieve back into the saucepan, to smooth it and to remove the spices. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Cook just until no starchy taste or feeling remains. Remove from the heat and stir in the butter until melted. Pour into 4 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled, placing a whole coffee bean in the center of each serving.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Grilled Pickles with Dill Mustard Dipping Sauce\n1 quart half-sour pickles\n3 tablespoons olive oil \n1/4 cup sour cream\n1/3 cup mayonnaise \n1 tablespoon finely minced fresh dill\n1/2 teaspoon mustard powder \n1 clove garlic, finely minced \nInstructions:\nPrepare a grill for medium-high heat.\nFor the pickles: Slice the pickles in half lengthwise and pat until completely dry. Toss the pickles with the olive oil, place on the grill and cook until they are marked, about 4 minutes per side.\nFor the dipping sauce: Stir together the sour cream, mayonnaise, dill, mustard powder and garlic in a small bowl.\nLet the pickles cool to room temperature before serving with the dipping sauce.\n", + "cuisine_type": "American" + }, + { + "recipe": "Grill Works Sandwich\n1 tablespoon vegetable oil\n1/4 cup roughly chopped red bell pepper\n1/2 portobello mushroom cap, sliced\n1/4 medium red onion, sliced\n1 cloves garlic, chopped\nKosher salt and freshly ground black pepper\n3 thin slices Black Forest ham\n1 slice each, provolone, Swiss, and Jack\n2 slices 7-grain bread\nInstructions:\nServing suggestion: A bowl of tomato soup\nPreheat an electric sandwich grill or press.\nHeat the oil in a medium skillet over high heat. Add the bell pepper, mushroom, onion, and garlic and season with salt and pepper. Cook the vegetables, stirring occasionally, until lightly browned and soft, about 6 minutes. Transfer the mixture to a bowl. Add the ham to the skillet and cook, turning once, until lightly browned, about 1 minute.\nLayer the vegetable mixture, ham, and cheese between the two slices of bread. Put the sandwich in the grill and grill until hot and crispy, about 4 minutes. (Alternately, grill on a cast iron grill pan, weighed-down with a foil-wrapped brick or other heavy item.)\nCut the sandwich in 1/2 and serve immediately.\n", + "cuisine_type": "American" + }, + { + "recipe": "Pumpkin Pie Thumbprint Cookies\n2 cups all-purpose flour\n1/2 teaspoon baking powder \n1/2 teaspoon fine salt \n3/4 teaspoon pumpkin pie spice \n2 sticks (1 cup) unsalted butter, at room temperature \n3/4 cup granulated sugar \n1 large egg \n1 tablespoon pure vanilla extract\n2 tablespoons unsalted butter\n3 tablespoons roughly chopped pecans \n2 tablespoons light brown sugar \n2 tablespoons rolled oats \n1/4 teaspoon pumpkin pie spice\n1/2 cup confectioners\\u2019 sugar\n1/4 cup pure pumpkin puree \n3 ounces cream cheese \n1/2 teaspoon pure vanilla extract \n1/4 teaspoon fine salt \nInstructions:\nFor the cookies: Whisk the flour, baking powder, salt and 1/2 teaspoon of the pumpkin pie spice in a medium bowl. Beat the butter and 1/2 cup of the granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg until combined. Add the vanilla. Reduce the mixer speed to low and beat in the flour mixture until the dough comes together.\nMix the remaining 1/4 teaspoon pumpkin pie spice and 1/4 cup granulated sugar in a shallow bowl or plate. Roll the dough into 1 1/2-inch balls (each ball should be a heaping tablespoon; you should have about 18 balls), then roll in the spiced sugar mixture. Divide the dough balls between 2 baking sheets, spacing them about 2 inches apart. Use the handle of a wooden spoon to indent the centers of each dough ball, pinching together any large cracks that form (a few small cracks are fine). Refrigerate until firm, 20 to 30 minutes. \nPosition oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. \nBake until the cookies just begin to warm through, about 6 minutes. Remove the baking sheets from the oven and use the handle of a wooden spoon to indent the centers just a little more. Return them to the oven, rotating the baking sheets from top to bottom and front to back, and bake until the cookies are set and slightly browned on the bottom, an additional 10 to 12 minutes. Transfer the cookies to a wire rack to cool completely, about 30 minutes. \nFor the pecan crumble: Meanwhile, microwave the butter in a small microwave-safe bowl until melted, about 1 minute. Stir in the pecans, brown sugar, oats and pumpkin pie spice. Microwave until the sugar is dissolved, about 1 minute. Let cool in the bowl until the crumble is crunchy, about 30 minutes. \nFor the pumpkin pie filling: Whisk the confectioners\\u2019 sugar, pumpkin puree, cream cheese, vanilla extract and fine salt in a small bowl until smooth. \nAssemble the cookies: Once the cookies are cool, spoon 1 to 2 teaspoons of filling into the center of each cookie and smooth the top if needed. Sprinkle the crumble on top of the filling. Store in an airtight container for up to 3 days. \n", + "cuisine_type": "American, Southern" + }, + { + "recipe": "Mediterranean Mussels With Wine\n8 slices (1/2 inch thick) crusty Italian bread\n2 Tbsp. olive oil, divided\n1/4 tsp. crushed red pepper flakes (optional)\n1 large onion, chopped\n1 large clove garlic, finely chopped\n1/2 cup dry white wine OR chicken broth\n1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce\n2 bags (2 lbs. ea.) mussels, well scrubbed*\n2 Tbsp. finely chopped fresh parsley\nInstructions:\nBrush both sides of bread slices with 1 tablespoon olive oil. Heat deep 12-inch skillet over medium-high heat and cook bread, turning once, 3 minutes or until golden brown. Remove bread and set aside.\nHeat remaining 1 tablespoon olive oil with red pepper flakes in same saucepan over medium-high heat and cook onion, stirring occasionally, 4 minutes or until onion is tender. Stir in garlic and cook 30 seconds. Stir in wine and cook, stirring frequently, 1 minute. Stir in Sauce and bring just to a boil. Reduce heat to medium-low and stir in mussels. Simmer covered 10 minutes or until mussels open. (Discard any unopened shells). Evenly arrange garlic toasts in serving bowls, then top with mussel mixture and sprinkle with parsley.\n*SUBSTITUTION: Use 1-lb. peeled and deveined shrimp instead of mussels and cook 3 minutes or until shrimp turn pink.\n", + "cuisine_type": "Mediterranean" + }, + { + "recipe": "Tomato and Herb Crusted Fillet of Sole\n2 pounds plum ripe tomatoes\n2 tablespoons chopped garlic\nExtra-virgin olive oil\nSalt and pepper\n4 (8-ounce) sole fillets\n1/4 cup chopped parsley leaves, plus extra for garnish\n1/2 cup toasted bread crumbs\n1 lemon, juiced\n3 ounces butter\nInstructions:\nPreheat oven to 360 degrees F.\nTo prepare plum tomatoes, core and score tomato and place in boiling water. Cook tomatoes for approximate 1 minute. Peel skin off and remove seeds. Dice meat into small pieces. In a saute pan, cook garlic in olive oil until golden brown. Then add tomatoes and cook 30 seconds more. Add salt and pepper, to taste.\nTo assemble, place filet of sole on a sizzler plate and sprinkle with parsley, salt and pepper. Place tomato mixture and toasted bread crumbs on top of fish. Bake for 10 minutes. Remove from oven and prepare the sauce mixing together the juice from the fish, lemon juice, butter, parsley, salt and pepper.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Fried Feta Greek Salad Pitas\n1/2 cup pitted kalamata olives, sliced\n4 Persian cucumbers, sliced into coins\n1 small red bell pepper, julienned\n1 small red onion, julienned\n2 tablespoons lemon juice (from 1/2 lemon) plus lemon wedges, for serving\n1 tablespoon olive oil, plus more for frying\nKosher salt and freshly ground black pepper\n1/2 cup (68 grams) all-purpose flour\n1 large egg, beaten\n1 cup (130 grams) panko breadcrumbs\nOne 8-ounce block feta cheese, cut into thirds, then each third cut crosswise into 6 equal pieces (18 pieces)\nFluffy pita, store-bought or homemade, recipe follows, for serving\nStore-bought hummus, for serving\nArugula, for serving\nGreek yogurt, for serving\nTorn fresh mint leaves, for serving\nHot sauce, for serving, if desired\n1 1/2 cups (360 grams) warm water\n4 1/2 teaspoons granulated sugar\n2 1/4 teaspoons instant yeast\n3 tablespoons (45 grams) olive oil\n1 1/2 teaspoons kosher salt\n3 3/4 cups (450 grams) bread flour, plus more for dusting\nNeutral oil or cooking spray, for the bowl\nInstructions:\nCombine the olives, cucumbers, red pepper and onion in a mixing bowl. Add the lemon juice, olive oil, a big pinch of salt and some black pepper and toss to combine. Allow to marinate in the refrigerator while you make the feta.\nFor the feta, prepare a dredging station. In a rimmed dish, add the flour. In a separate rimmed dish, whisk the egg with a splash of water. In a third separate dish, whisk together the breadcrumbs, 1/2 teaspoon salt and a few turns of black pepper. Coat each chunk of feta in the flour and tap off the excess. Dunk in the beaten egg and then coat in the breadcrumbs, tapping off the excess.\nHeat a 1/4-inch layer of olive oil in a 10-inch nonstick skillet over medium heat. (Test to see if it is hot enough by sprinkling a bit of breadcrumb in the oil. If it sizzles right away, it\\u2019s ready.) Carefully place the breaded feta cubes in the oil and fry in batches for 90 seconds to 2 minutes on the first side, undisturbed. Flip and fry on the other side for another minute or so, or until golden brown. Remove to a cooling rack set over a baking sheet and allow excess oil to drain. Repeat until all pieces are fried.\nTo serve, slice open each pita and create a pocket. Schmear a big plop of hummus inside each one, followed by some arugula. Top with a pile of the Greek salad, a few chunks of the warm, fried feta, a dollop of yogurt and a few pieces of mint. Serve with lemon wedges and hot sauce, if desired.\nIn the bowl of a stand mixer fitted with a dough hook, mix together the water, sugar and yeast just to dissolve. Add the oil and salt and then gradually add the flour. Increase the speed to medium-high and mix for 7 to 10 minutes, adding just enough additional flour so that the dough no longer sticks to the bowl. Do not add too much flour. The dough should be smooth and slightly sticky. Lightly coat a clean large bowl with oil or cooking spray, then place the dough in the bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature for 2 hours, or until it has doubled in size.\nTurn the dough onto a clean work surface and divide it into 8 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1 inch apart on a piece of parchment paper, cover them with plastic wrap and let them rise for 30 minutes.\nSet an oven rack in the middle position. Preheat the oven to 500 degrees F. Line 2 baking sheets with parchment.\nWith a rolling pin, roll out the balls of dough into 6-inch circles. Place them on the baking sheets and bake for about 5 minutes, or until they're puffy and just starting to brown.\n", + "cuisine_type": "American, Mediterranean" + }, + { + "recipe": "Faces in the Dark\n6 Kellogg's® Eggo® Minis Homestyle waffles\n2 slices kiwifruit, peeled\n1 red raspberry\n4 thin slivers red apple\n2 slices large red grape\n8 almond slivers\n1 strawberry\n2 slices fresh fig\n2 blueberries\n1 seedless green grape\n4 thin slivers mango\nInstructions:\n1. Prepare Kellogg's® Eggo® Minis Homestyle waffles according to package directions.\n2. Arrange waffles in groups of two on serving platter. On one set of waffles arrange kiwi fruit slices, red raspberry and apple slivers to create face. On another set of waffles arrange red grape slices, almond slivers and strawberry pieces to create face. Arrange fig slices, blueberries, green grape and mango slivers on third set of waffles to create face. Serve immediately.\n", + "cuisine_type": "American" + }, + { + "recipe": "Easy Rice Bake Casserole\n2 tablespoons butter, plus more for dish\n1 small onion, minced\nPinch cayenne pepper\n1 package frozen spinach, thawed, drained and chopped\n1 cup milk\n2 eggs\n2 cups shredded sharp Cheddar, plus extra for top\n4 cups cooked rice\n1 teaspoon freshly chopped parsley leaves\n1 teaspoon freshly chopped thyme leaves\n1 teaspoon chopped basil leaves\nSalt and freshly ground black pepper\nInstructions:\nPreheat oven to 350 degrees F. Butter a large casserole dish.\nIn a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside.\nIn a large bowl, whisk together milk and eggs.\nAdd the cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and pepper.\nPour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.\n", + "cuisine_type": "American" + }, + { + "recipe": "Grilled Tuna Nicoise\n3/4 cup extra virgin olive oil\n1/4 cup rice wine vinegar\n2 tablespoons shallots, minced\n2 tablespoons basil, minced\n1 tablespoon honey\nSalt and fresh cracked black peppercorns\n6 fingerling potatoes, halved lengthwise and blanched\n1 pound pencil thin asparagus, ends trimmed\n1 teaspoon oil\nSalt and pepper\n4 (8-ounce) sushi grade big eye tuna from Barnagate Light, 1-inch thick\n1 head radicchio, leaves separated and washed\n1 head red leaf lettuce, leaves separated and washed\n1 pound baby green beans, stem ends trimmed, blanched\n12 baby red pear tomatoes\n12 baby yellow pear tomatoes\n24 nicoise olives\n4 hard boiled eggs, peeled and halved\n1 bunch parsley, stemmed and washed\nInstructions:\nVinaigrette: Place all ingredients in a small bowl and whisk together. Season with salt and pepper to taste.\nSalad: Toss the potatoes and asparagus in oil to thoroughly coat and season with salt and pepper. Place the potatoes, and asparagus on grill over medium heat. Cook the potatoes for 15 minutes, turning them 3 times as they cook. Cook the asparagus for 3 minutes. Remove from the heat and set aside. Place the tuna in a shallow dish and add 1/4 cup vinaigrette. Turn to coat evenly and then place on grill over medium heat. Cook for 2 minutes on each side. Remove from heat and cut the tuna across grain in 1/2-inch slices. Arrange radicchio and lettuce around a platter, building it up slightly in the center. Place eggs, beans, asparagus, and potatoes around the platter. Fan tuna slices across top of lettuce. Add tomatoes and olives. Garnish with eggs and parsley. Drizzle vinaigrette over the salad.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "The New Avocado Toast\n2 slices white bread, torn into small pieces\n2 cloves garlic, peeled and smashed\n4 tablespoons olive oil\nKosher salt\n2 ripe avocados, pitted, peeled and halved lengthwise\n3 tablespoons fresh lemon juice\n4 large eggs\n2 radishes, thinly sliced\n1 scallion, thinly sliced\nHot sauce and lemon wedges, for serving\nInstructions:\nProcess the bread in a food processor until you have very fine crumbs (you should have about 1 1/2 cups).\nHeat the garlic and 3 tablespoons of the oil in a large nonstick skillet over medium high until very fragrant and brown, 3 to 4 minutes. Discard the garlic. Add the breadcrumbs and cook, tossing frequently, until golden brown and crispy, 5 to 7 minutes. Transfer to paper-towel lined plate and season with salt. \nWipe the skillet clean with a paper towel, add the remaining 1 tablespoon oil and heat on high. Fry the eggs on high until the outer edges are browned and lacy but the yolks are still slightly uncooked, 1 to 2 minutes. Remove from the heat and let sit in the skillet until the yolks are set, 1 to 2 minutes. \nLiberally brush all sides of the cut avocado halves with lemon juice and generously season with salt. Working with 1 half at a time, dredge the avocados in the breadcrumbs, turning to coat and patting the crumbs lightly into the flesh and the pit cavity. Reserve the remaining breadcrumbs.\nTo serve, place 1 avocado half cut-side up on a small plate. Sprinkle with a few more breadcrumbs and top with a fried egg, some scallions, radishes and a drizzle of hot sauce.\n", + "cuisine_type": "American, Mediterranean" + }, + { + "recipe": "Lamb with Rosemary and Port\n1 tablespoon olive oil\n2 teaspoons Worcestershire sauce (recommended: Lea and Perrins)\n2 boneless center cut lamb leg steaks\n1 tablespoon butter\n1 sprig rosemary\n1 fat clove garlic\n1/4 cup ruby port\nInstructions:\nMix together the oil and Worcestershire sauce in a bowl, then smear this over the steaks, either with a pastry brush or by dipping the steaks directly into the bowl.\nHeat a heavy-based frying pan over medium-high heat and cook the steaks for about 3 minutes per side, depending on the thickness of the steak and how you like it done. If you prefer to use boneless lamb sirloin or noisettes, I'd advise 2 per person, and less time for their cooking.\nWrap the steaks in aluminum foil to rest on a warm plate or in a warm place, while you make the sauce. With the pan still on the heat, but turned down low, add the butter and let it melt, then finely chop the needles from the rosemary sprig and add them to the pan.\nPeel and crush or mince the garlic clove and add it to the pan, then pour in the port, letting it sizzle and reduce slightly. Unwrap the steaks and add any juices from the foil parcel to the sauce. Arrange the steaks on serving plates and drizzle them with the sauce.\n", + "cuisine_type": "American, Mediterranean" + }, + { + "recipe": "Mojo Criollo Roasted Pig\n1 garlic head\n6 ounces orange juice\n2 ounces lemon juice\n2 teaspoons ground cumin\n1 tablespoon chopped oregano leaves\n3 teaspoons salt\n4 ounces water\n1 (75-pound) pig\nInstructions:\nMake marinade: peel and mash the garlic cloves. Mix all the ingredients together in a bowl. Let stand for a minimum of 1 hour. Strain marinade and then inject the marinade into the pig. Let marinate overnight, in the refrigerator, for best results. \nOpen the pork by the belly, but do not cut or poke holes into the upper or side skin. Place the grease tray inside the Caja China. Tie the pig in between the grids, on its back, and place in the grease tray. Close the Caja China with the ash pan and charcoal grid. Allow 4 inches of separation between the roast and the ash pan. We recommend the pork be at room temperature at the time of roasting. \nPrepare the charcoal: we recommend Kingsford Charcoal because it lights faster, burns evenly, and lasts longer. Never use instant charcoal. Start with 14 pounds of charcoal for Caja China Model #1 and 16 pounds for Model #2. Place the charcoal into 2 piles of equal size, on each end of the charcoal tray. Never place charcoal on center of tray. Add lighter fluid and light. \nWhen the charcoal is lit for 15 minutes, distribute it evenly throughout the tray. Once this process is completed, roast pork for 3 hours, without opening the Caja China. Add more charcoal after 1 hour and distribute evenly throughout the tray. After 3 hours, wearing heavy-duty silicone mitts, remove the charcoal tray, ash pan, and dump the ashes. Then turn the pork over and cut into the skin, every 4 to 6 inches. Place the ash pan and charcoal tray, filled with new charcoal, back into position and continue the roasting process. Check the skin after 20 minutes, slightly opening the box by 1 of the corners. You can continue this process until the skin's crispness is to your liking. For a pig this large, it will probably require a full hour on its second side. \nRemove the pork from the Caja China. Deposit the contents of the grease tray into a container, let cool, and discard with trash. You can slice the pork with a plate; it is not necessary to use a knife. \n", + "cuisine_type": "American, Cuban" + }, + { + "recipe": "Protein and Pick a Bean\n2 pounds protein of your choice, such as pork chops, chicken, pork tenderloin, beef, lamb or tofu\nSalt and pepper \n5 tablespoons oil or other fat \n4 strips bacon, diced \n1/2 cup chopped onion (about 1 small) \n2 cloves garlic, minced \n3 teaspoons spices, such as a blend of chili powder, ground coriander, ground cumin, paprika, chipotle and cayenne (based on what you have) \nTwo 15-ounce cans beans of your choice, rinsed \n1 cup tomato product of your choice, such as sauce, crushed, diced, etc. \n1 cup liquid of your choice, such as beer, wine, water or stock \n1/4 cup mustard \n1/4 cup maple syrup or brown sugar, optional \nInstructions:\nPreheat the oven to 400 degrees F.\nSeason the protein with salt and pepper. Heat a skillet over medium heat and add the oil or fat. When hot, add the protein to the skillet and cook until brown on both sides, about 3 minutes per side. \nTransfer the skillet to the oven and bake until cooked through, 150 degrees F for pork, 165 degrees F for chicken, 145 degrees F for medium beef, 145 degrees F for medium lamb and the tofu is warmed through. \nMeanwhile, heat a medium saucepan over medium heat. Add the bacon and cook, stirring, until almost crisp, about 3 minutes. Add the onions, garlic and spices and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add the beans, tomato, liquid, mustard and maple syrup or brown sugar, if using, and bring to a simmer. Simmer until the mixture begins to thicken, about 10 minutes. \nServe the protein with the pick a bean mixture. \n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Key Lime Pie Cupcakes\n2 sticks (8 ounces) unsalted butter, at room temperature\n1 1/2 cups granulated sugar\n4 large eggs\n1 teaspoon vanilla extract\n3 cups all-purpose flour\n1 teaspoon baking powder\n1/2 teaspoon finely grated lime zest\n1/2 teaspoon fine salt\n1 cup milk\nKey Lime Curd, recipe follows\nKey Lime Frosting, recipe follows\n1/2 cup graham cracker crumbs\nKey Lime slices, for garnish, optional\n5 large egg yolks\nPinch fine salt\n1 stick (4 ounces) unsalted butter, cut into cubes\n1/2 teaspoon grated lime zest\n3/4 cup granulated sugar\n1/2 cup freshly squeezed or bottled Key lime juice\n4 tablespoons unsalted butter, at room temperature\n1/2 cup sweetened condensed milk\n3 tablespoons freshly squeezed or bottled Key lime juice\n1/2 teaspoon vanilla extract\n1/2 cup confectioner's sugar\nInstructions:\nPreheat the oven to 350 degrees F and line one 12-cup standard muffin tin with paper cupcake liners.\nCream the butter in a large bowl with an electric mixer until smooth. Gradually add the granulated sugar and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the sides of the bowl between additions. Beat in the vanilla.\nCombine the flour, baking powder, lime zest and salt in a medium bowl. Add one-third of the flour mixture to the butter mixture; beat in half the milk. Repeat additions, ending with the flour. Beat until combined, taking care not to overmix.\nDivide the batter between the prepared muffin tins, filling the cups two-thirds full. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, 18 to 22 minutes. Cool the cupcakes in the tins on a rack for 10 minutes, and then remove from the tins and cool completely.\nTo assemble: Pour the Key Lime Curd into a squeeze bottle with 1/4-inch opening. Fill the cupcakes with curd by inserting the tip into the top of each cupcake and squeezing a couple tablespoons of filling into each cupcake; the cupcake will feel heavier and curd may be visible as it comes up to the top of the cupcake.\nStir the Key Lime Frosting and dip the top of each cupcake into the frosting, allowing any excess to drip off.\nRoll the edge of each cupcake in the graham cracker crumbs and place on a serving platter. Garnish with a slice of Key lime if desired.\nWhisk together the yolks, granulated sugar, lime juice and salt in a small heavy-bottomed saucepan. Cook over medium heat, whisking constantly, about 6 minutes, or until the mixture is thick enough to coat the back of a spoon and registers 160 degrees F on an instant-read thermometer.\nRemove from the heat and strain through a fine sieve into a medium bowl. Stir in the butter, one piece at a time, stirring until combined before adding the next piece. Stir in the lime zest and cover with plastic wrap pressed directly on the surface of the curd.\nChill completely, about 1 hour.\n3 ounces cream cheese, at room temperature \nBeat the cream cheese and butter in a bowl with electric mixer at medium speed until fluffy, about 2 minutes. Gradually beat in the sweetened condensed milk, scraping down the sides of the bowl to combine well. Beat in the lime juice and vanilla. On low speed, gradually add the confectioners' sugar and beat until well combined. Chill 30 minutes.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Baileys Spiced Coffee\n1.5 oz. Baileys Coffee Irish Cream\n1 oz. Belle de Brillet (pear flavored liqueur)\n1 sprinkle nutmeg\n1 grind 4 seasoned pepper\nInstructions:\nLayer Belle de Brillet (pear flavored liqueur) first.\nThen top with Baileys Coffee Irish Cream.\nGarnish with nutmeg, a grind of 4 seasoned peppers and enjoy.\n", + "cuisine_type": "Irish, French" + }, + { + "recipe": "Mini Beef Wellingtons with Mushrooms and Gorgonzola\n8 (6 ounces each) beef filet mignons (about 1/2-inch thick each)\nGround black pepper\n2 tablespoons vegetable oil\n2 tablespoons unsalted butter\n8 ounces mushrooms, thinly sliced (about 3 cups)\n2 tablespoons finely chopped shallots\n4 cloves garlic, minced\n1 egg, beaten\n1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets)\n1/2 cup crumbled Gorgonzola cheese\nInstructions:\nThaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Line a baking sheet with parchment paper. Season the beef with the black pepper.\nHeat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook for 10 minutes, turning the beef over once during cooking. Remove the beef to a plate. Cover the plate and refrigerate for 1 hour or until the beef is cold.\nHeat the butter in a 10-inch skillet over medium heat. Add the mushrooms, shallots and garlic. Season with the black pepper. Cook until the mushrooms are tender, stirring often. Remove the mushroom mixture from the skillet and let cool.\nUnfold the pastry sheets on a lightly floured surface. Roll the pastry sheets into 2 (14-inch) squares. Trim the edges to form 2 (13-inch) squares. Cut each square into 4 squares, making 8 squares in all.\nPlace 1 tablespoon Gorgonzola in the center of each pastry square. Divide the mushroom mixture among the pastry squares. Top each with 1 filet mignon. Fold 2 opposite pastry corners over the beef, overlapping slightly, and press to seal. Brush with the egg. Repeat with the remaining pastry corners.\nPlace the Wellingtons seam-side down on the prepared baking sheet. Cover and refrigerate the Wellingtons and the remaining egg for 1 hour or overnight.\nHeat the oven to 425 degrees F. Brush the Wellingtons with the remaining egg. Bake for 20 minutes or until the pastry is golden and the temperature of the beef is 117 degrees F. Serve immediately.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Mini Meatball Crostini\n1/4 cup extra-virgin olive oil\n1 medium shallot, finely chopped\nKosher salt\n1/2 cup buttermilk\n2 thick slices stale white bread, crusts removed\n1 large egg, beaten\n1/4 cup freshly grated parmesan cheese\n1 tablespoon roughly chopped fresh parsley\n3/4 pound 80/20 ground beef\n3/4 pound loose mild Italian sausage\n3 cups tomato sauce\n1 baguette, cut on the bias into twenty-four 1/4-inch slices\nSmall basil leaves, for topping\nInstructions:\nPreheat the broiler with a rack in the middle position. Heat 2 tablespoons olive oil in a small saute pan over medium heat. Add the shallot, a small pinch of salt and a splash of water and cook until softened, about 5 minutes. Turn off the heat and let cool slightly.\nPour the buttermilk over the stale bread in a large bowl and let sit at room temperature until the bread soaks up most of the buttermilk, about 5 minutes. Lightly squeeze the excess buttermilk from the bread; discard the buttermilk but keep the bread in the bowl. Add the egg, parmesan, parsley, cooled cooked shallots and 1 teaspoon salt to the bowl with the bread. Use your hands to stir the bread mixture together until it is well combined with no large pieces of bread. Add the ground beef and sausage and gently mix all the ingredients with your hands until just combined. (Do not overwork the mixture or the meatballs will be tough.) Using a 1-ounce ice cream scoop or 2 leveled tablespoons as a measurement, scoop and form 24 meatballs and transfer to a baking sheet.\nBroil the meatballs until they are browned all over, 4 to 8 minutes, depending on your broiler. Lower the heat of the oven to 375 degrees F.\nMeanwhile, pour the tomato sauce into a medium saucepan and bring to a low simmer over medium heat. Gently nestle the browned meatballs in the sauce, cover and cook until just cooked through, about 5 minutes. Turn off the heat but keep the meatballs covered to stay warm while you make the crostini.\nArrange the baguette slices on a baking sheet. Lightly brush the remaining 2 tablespoons olive oil on both sides of the bread slices. Bake until light golden brown around the edges and crispy throughout, 12 to 15 minutes, turning the bread slices halfway through the baking time.\nTo serve, smear each crostini with a bit of the warm tomato sauce, then top with a meatball and basil.\n", + "cuisine_type": "Italian, French" + }, + { + "recipe": "Basic Stuffing\n1 stick unsalted butter, plus more for pan and topping\n2 cups diced onions\n2 cups diced celery\n2 apples, cored and chopped\n1 tablespoon minced fresh sage\n1 tablespoon minced fresh thyme\nKosher salt and freshly ground pepper\n3 cups chicken broth\n2 eggs\n1/4 cup chopped fresh flat-leaf parsley\n16 cups cubed stale country white bread\nInstructions:\nPreheat the oven to 375˚ F. Melt the butter in a large skillet over medium heat. Add the onions, celery, apples, sage and thyme; season with salt and pepper. Cook 5 minutes, then add the chicken broth and bring to a simmer.\nMeanwhile, whisk together the eggs and parsley in a large bowl. Add the cubed bread, then pour in the vegetable-broth mixture and toss.\nButter a 3-quart baking dish. Transfer the stuffing mixture to the pan, then dot with more butter. Cover with foil and bake 30 minutes, then uncover and bake until golden, about 20 more minutes.\n", + "cuisine_type": "American" + }, + { + "recipe": "Cheesy Zucchini Casserole | Zucchini Gratin\n6 tablespoons (3/4 stick) unsalted butter, plus extra for topping\n1 pound yellow onions, cut in 1/2 and sliced (3 large)\n2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)\n2 teaspoons kosher salt\n1 teaspoon freshly ground black pepper\n1/4 teaspoon ground nutmeg\n2 tablespoons all-purpose flour\n1 cup hot milk\n3/4 cup fresh bread crumbs\n3/4 cup grated Gruyere\nInstructions:\nPreheat the oven to 400 degrees F.\nMelt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.\nCombine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.\n", + "cuisine_type": "French, Swiss" + }, + { + "recipe": "La Reina Sandwich\nOne 3- to 4-pound pork collar\n1/2 to 1 cup dry rub, plus additional for sprinkling \n4 cups Honey BBQ Glaze, recipe follows\n4 to 5 large tomatoes, sliced 1/4-inch thick\n1/2 cup olive oil \n8 cups finely diced yellow onions\n3 bolillo buns (large sandwich rolls) \n4 tablespoons butter \n3 1/2 cups ketchup\n3 cups distilled white vinegar \n1/4 cup mustard \n1/4 cup sliced onion \n1/4 cup Worcestershire sauce \n2 tablespoons ground black pepper \n1 tablespoon dry rub \n1/4 tablespoon granulated garlic \n1 1/2 cups honey\nInstructions:\nPreheat an offset smoker for cooking at 250 degrees F.\nRub pork collar generously with dry rub. Place pork in smoker and cook, brushing with Honey BBQ Glaze every hour, until internal temperature reaches 150 degrees F, about 5 hours.\nLet rest for 15 to 20 minutes, then slice into 1/4-inch slices.\nMeanwhile, put tomatoes in a pan, drizzle with 4 to 6 tablespoons olive oil, and sprinkle each side with dry rub. Cover with foil and smoke in smoker for 1 hour.\nMeanwhile, place onions in a medium saute pan with 2 tablespoons olive oil. Cook over low heat until onions are caramelized, soft and golden brown, 1 to 2 hours. Mash onions into a chunky paste.\nSlice open bolillo bread. Melt butter in a large saute pan or comal over medium-high heat. Place bolillo bread pieces in the pan cut-side down and cook until golden and toasted. Drizzle 2 tablespoons olive oil into the same pan. Place sliced pork collar into pan. Drizzle each side with Honey BBQ Glaze. Sear each side of pork for 2 to 3 minutes. (You may also use this same pan to warm up cooled smoked tomatoes, if needed.) Build 6 open-faced sandwiches, spreading a generous layer of caramelized onion paste on each piece of bread, layering the pork on top, layering on smoked tomatoes and drizzling with Honey BBQ Glaze.\nFor the BBQ sauce: Preheat an offset smoker for cooking at 225 degrees F.\nWhisk together the ketchup, vinegar, mustard, onion, Worcestershire, pepper, dry rub and granulated garlic in a stainless steel or cast-iron pot until smooth. Place in smoker to cook until darkened, medium-thick and the onions have softened, 4 to 6 hours. (Alternately, cook BBQ sauce in a pan on the stovetop over low heat, covered, 4 to 6 hours.)\nFor the glaze: Whisk together honey with 2 1/2 cups BBQ sauce until smooth and creamy (save the remaining BBQ sauce for another use).\n", + "cuisine_type": "American, Tex-Mex" + }, + { + "recipe": "Turbot with Watercress and Pickled Walnuts\n4 (6-ounce) turbot steaks\n4 ounces sliced onions\n3/4 pint (3 cups) mixed white wine and fish stock\n12 pickled walnuts, plus extra to garnish*\n2 ounces butter\nBunch of watercress, finely chopped\nSalt\nBlack pepper\n*available online.\nInstructions:\nPut the turbot steaks in a pan with the onions and enough wine and stock to cover. Bring to a boil, then reduce the heat and poach gently for 15 minutes. Remove the fish to a serving dish and keep warm. Strain the liquid and reserve. \nMash the pickled walnuts. Combine them with the butter, 1 cup wine/stock mixture and the chopped watercress. Season. Bring to a boil and simmer for a few minutes. Pour this sauce over the fish, garnish with pickled walnut halves and serve.\n", + "cuisine_type": "French, British" + }, + { + "recipe": "Acapulco Grilled Red Snapper with Pesto Mayonnaise\n1 whole red snapper, cleaned and separated into fillets\nSalt\nFreshly ground black pepper\n1/2 cup mayonnaise\n1/4 cup chopped parsley\n1/4 cup chopped basil\nOlive oil\nChili sauce\nInstructions:\nPreheat an outdoor grill.\nFirst, season each fillet with salt and pepper. Then, brush the mayonnaise on the snapper fillets. In a food processor, combine the parsley, basil, and olive oil. Blend until it is thoroughly pureed. Then brush the parsley-basil puree on top of the mayonnaise layer. Finish by brushing a layer of the chili sauce on top of the paste.\nPlace the brushed fillets on the grill, and grill the snapper for 10 to 15 minutes, or until the fish is completely cooked.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "No-Fuss Baked Baby Back Ribs\n1 cup soy sauce\n1 cup Worcestershire sauce\n1 tablespoon liquid smoke \n1 tablespoon brown sugar \n1 teaspoon ground ginger \nPinch kosher salt and freshly ground black pepper \n6 racks baby back ribs (about 2 pounds each), membranes removed \n2 cups yellow mustard\n2 cups dark brown sugar \n1 1/2 cups apple cider vinegar \n1 cup granulated sugar \n2 heaping teaspoons garlic powder \n2 heaping teaspoons onion powder \n1/2 teaspoon smoked paprika \nOne 15-ounce can tomato sauce \nKosher salt and freshly ground black pepper\nInstructions:\nFor the ribs: Mix together the soy sauce, Worcestershire, liquid smoke, brown sugar, ginger, pinch of salt and 1 1/2 teaspoons pepper in a large measuring cup. Arrange the ribs in a roasting pan, hotel pan or baking dish large enough to fit them all. Pour the marinade over the ribs. Toss and flip until all the ribs are coated. Marinate 1 hour at room temperature or refrigerate up to overnight.\nPreheat the oven to 250 degrees F. Line 3 rimmed baking sheets with aluminum foil.\nPlace 2 racks of ribs on each baking sheet, meat-side up. Brush with any remaining marinade left behind in the roasting pan. Cover with more foil. Bake for 2 hours.\nFor the Carolina moppin' sauce: Meanwhile, put the mustard, brown sugar, vinegar, granulated sugar, garlic powder, onion powder, smoked paprika and tomato sauce in a large saucepan and whisk until completely combined. Season lightly with salt and pepper. Place over medium-high heat and bring to a boil. Reduce to medium-low and simmer until thickened, about 1 hour.\nUncover the ribs and drain off the fat, reserving for another use (see Cook's Note). Mop or brush the sauce on both sides, returning the ribs to meat-side up. Raise the oven to 300 degrees F and bake the ribs, uncovered, until the meat is tender and the sauce begins to caramelize, about 1 more hour.\nMop the ribs again on both sides. Raise the oven to 375 degrees F and bake the ribs, uncovered and adding more sauce as it absorbs, until the meat gets brown and caramelized, about 1 hour more. Cut the ribs into individual pieces. Use the remaining sauce for serving, or keep in the refrigerator for later use.\n", + "cuisine_type": "American, Southern" + }, + { + "recipe": "Roasted Vegetable Soup\n3 to 4 cups chicken stock, preferably homemade\n1 quart Roasted Winter Vegetables, recipe follows\nKosher salt and freshly ground black pepper\nFor serving:\nBrioche Croutons, recipe follows\nGood olive oil\n1 pound carrots, peeled\n1 pound parsnips, peeled\n1 large sweet potato, peeled\n1 small butternut squash (about 2 pounds), peeled and seeded\n3 tablespoons good olive oil\n1 1/2 teaspoons kosher salt\n1/2 teaspoon freshly ground black pepper\n2 tablespoons chopped fresh flat-leaf parsley\n6 ounces brioche loaf or challah\n1 tablespoon good olive oil\n1/4 teaspoon kosher salt\n1/8 teaspoon freshly ground black pepper\nPreheat the oven to 350 degrees F.\nInstructions:\nIn a large saucepan, heat 3 cups of chicken stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.\nServe with Brioche Croutons and a drizzle of good olive oil.\nPreheat the oven to 425 degrees F.\nCut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.\nPlace all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.\nSprinkle with parsley, season to taste, and serve hot.\nSlice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.\nPlace the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Wax Bean Soup\n1 small onion, finely chopped\n2 tablespoons chopped parsley\n3 tablespoons butter\n1 pound fresh wax beans, washed and sliced\n2 cups vegetable juice\n4 cups water\n2 cups milk\n2 tablespoons wheat flour\n1 cup sour cream, for garnish\nChopped parsley, for garnish\nInstructions:\nIn a heavy 3 quart saucepan, saute onions and parsley in butter until onions become transparent. Add beans, season with salt and pepper, vegetables juice, and water. Cover and cook until beans are tender, about 35-40 minutes.\nIn a small saucepan, heat milk, and whisk in flour and cook for 30 seconds. Pour this into soup after beans are tender, and cook for 5 to 10 minutes, until soup is slightly thickened.\nTo serve: garnish with sour cream and parsley.\nTIP:\nNO MORE GRAY BEANS\nTo ensure a bright green bean color in your favorite recipe, try blanching the beans in briskly boiling water to which 1 generous teaspoon of salt has been added. Cook the beans in this water for 2030 seconds, until the color changes to bright green, and immediately plunge the beans in ice water to stop the cooking, and set the color. You can use the beans for crudite, or continue to cook them with a quick saute.\n", + "cuisine_type": "American" + }, + { + "recipe": "Chocolate Taffy\n2 cups sugar\n2/3 cup Dutch process cocoa powder\n1/2 teaspoon salt\n1 cup light corn syrup\n1/4 cup plus 1 tablespoon water\n1 teaspoon white vinegar\n1 1/2 tablespoons butter, plus additional for greasing pan and hands\nInstructions:\nIn heavy medium saucepan, combine sugar, cocoa powder, and salt. Stir until thoroughly combined. Add corn syrup, water, and vinegar to pan and place over medium heat. Stir until sugar and cocoa dissolve, raise heat to high and bring to a boil. Turn heat down to low, clip candy thermometer to side of pan and cook until mixture reaches 260 degrees F. Remove pan from heat, add the butter and stir. Butter edges of sheet pan, line with silicone baking sheet and pour on taffy. Allow to cool until you are able to handle it.\nOnce you are able to handle the taffy, don vinyl gloves, butter them, and begin to fold taffy in thirds using the silicone mat. Pick up taffy and begin to pull folding the taffy back on itself repeatedly twisting as you go. Taffy is done when it lightens in color, takes on a sheen, and becomes too hard to pull. Roll into log, cut into fourths, roll each fourth into a 1-inch wide log, and cut into 1-inch pieces. Making sure to keep pieces separated or they will stick to each other. Wrap individual pieces of candy in waxed paper. Store in airtight container 3 to 5 days.\n", + "cuisine_type": "American" + }, + { + "recipe": "Chicken Fried Steak\n3/4 cup vegetable oil\n1 1/2 pounds beef round, trimmed and cut into 4 (6-ounce) pieces (butcher can do)\n1 1/2 cups all-purpose flour, divided\nKosher salt and freshly ground black pepper\n3 eggs, beaten with 2 tablespoons water\n2 cups milk\nInstructions:\nAdd the oil to a large heavy bottomed skillet, over medium heat.\nMeanwhile, prepare the beef by pounding each piece to tenderize. Put 1 1/4 cups of the flour in a shallow dish and season well with salt and pepper, to taste. Add the egg mixture to a shallow dish and season with salt and pepper, to taste. Dredge the steaks in seasoned flour, shaking off any excess, then dip them in the egg mixture and back into the flour.\nOnce oil is hot, add the steaks and fry until golden, about 3 to 4 minutes per side. Be sure to not overcrowd the pan and do in batches, if necessary. Remove the fried steaks to a paper towel lined dish and set aside. Sprinkle the remaining 1/4 cup of flour into the cooking oil and whisk until fully incorporated. Cook over medium-high heat until just slightly darker in color, about 3 minutes. While whisking, pour the milk in a slow steady stream. Bring to a boil, then reduce the heat and simmer until thick, another 5 to 6 minutes. Taste the gravy for seasoning and adjust as necessary. Arrange the steaks on serving plates with the gravy spooned over the top. Enjoy immediately.\n", + "cuisine_type": "American" + }, + { + "recipe": "Grilled Portobello Mushrooms -Italian Style\n4 large Portobello mushrooms, stemmed and cleaned\n2 tablespoons fresh lemon juice\nI tablespoon Balsamic vinegar\n2 large garlic cloves, crushed and minced to a paste\nSalt and freshly ground black pepper\n1 cup extra-virgin olive oil\n1 tablespoon minced fresh herbs, such as thyme leaves, chives. tarragon or basil, or a combination\nInstructions:\nArrange mushrooms in a shallow glass dish. In a bowl whisk together lemon juice, vinegar, garlic and salt and pepper to taste. Add the oil, a little at a time, whisking until combined well. Stir in the herbs. Pour dressing over mushrooms, turning to coat, and marinate for 15 minutes. Heat grill pan until hot. Add mushrooms and grill for 3 minutes on each side, basting with marinade, or until just firm.\nRecommended Wine: 1994 Coturri Albarello, Sonoma\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Coconut Flan\n1 cup sugar\n1/2 cup water\n2 cups milk\n2 cups heavy cream\n1 cup shredded coconut\n1 cinnamon stick\n1 cup sweetened coconut milk\n10 egg yolks\nInstructions:\nPreheat oven to 350 degrees.\nCombine the sugar and water in a heavy saucepan over low heat and cook until the sugar has caramelized to a rich golden brown. Pour the caramel into heat proof flan or pudding cups. Set aside to cool.\nCombine milk, heavy cream, coconut and cinnamon stick in a saucepan and simmer gently for 30 minutes. Remove the cinnamon stick and cool for 15 minutes. Stir in the coconut milk. Beat the egg yolks in a bowl, temper the eggs by whisking in 1/2 cup of hot milk, then whisk in the remainder of the milk mixture. Pour the coconut mixture into a large heat proof measuring cup.\nPut the flan dishes into a baking pan. Place the baking pan on the middle rack of the oven and fill the flan dishes with the coconut mixture. Pour warm water into the baking pan to create a water bath. Do not get water into the flans. Bake the flan for 45 to 50 minutes. Cool completely and refrigerate for 6 to 8 hours or overnight. To serve run a sharp knife around the outside of the flan dish to loosen. Invert the dish on a plate and pop out flan. Garnish with toasted coconut, grated lemon zest and fresh blackberries.\n", + "cuisine_type": "American, Latin American" + }, + { + "recipe": "Croquetas de Jamon: Ham Croquettes\n3 pounds cooking ham, large dice\n1 white onion, large dice\n2 red peppers, large dice\n2 cloves garlic, sliced\n2 tablespoons tomato paste\n1/4 bunch parsley, chopped\n1/2 teaspoon fresh grated nutmeg\n1/2 cup heavy cream\n1/2 cup flour, plus 1/2 cup\nSalt and freshly ground black pepper\n2 large eggs lightly beaten\n2 cups cracker meal\nCanola oil, for frying\nInstructions:\nIn large saute pan, saute ham, onions, peppers, and garlic. Add tomato paste and caramelize. Add parsley, nutmeg, and heavy cream. Sprinkle with 1/2 the flour.\nSeason, cool, and grind in meat grinder. Shape into finger sized sticks or patties. Bread using remaining flour, egg, and cracker meal.\nHeat a saute pan filled 1-inch with canola oil to 375 degrees F. Fry the croquettes until golden brown.\n", + "cuisine_type": "Spanish" + }, + { + "recipe": "Shot Glass Apps: Gazpacho\n1 teaspoon granulated sugar\n1 teaspoon dried tarragon\n2 green onions, chopped\n1 cucumber, chopped\n1 clove garlic, minced\n1 onion, minced\n1 green bell pepper, minced\nSalt and freshly ground black pepper\n4 cups tomato juice\n2 cups chopped tomatoes\n1/4 cup chopped fresh parsley\n3 tablespoons fresh lemon juice\n2 tablespoons red wine vinegar\n1 teaspoon dried basil\nInstructions:\nIn a blender or food processor, combine the tomato juice, tomatoes, parsley, lemon juice, red wine vinegar, basil, sugar, tarragon, green onions, cucumbers, garlic, onions and bell peppers and blend until well combined but still slightly chunky. Add salt and pepper to taste. Refrigerate for at least 2 hours before serving. \nSpoon the gazpacho into shot glasses and serve.\n", + "cuisine_type": "Spanish" + }, + { + "recipe": "Spanish Tortilla\n2 1/2 cups sliced Yukon gold potatoes\n1 tablespoon kosher salt, plus 1 teaspoon\n1 tablespoon olive oil\n1 cup red onion, sliced 1/8-inch\n1 cup chopped chorizo sausage\n8 eggs\n1 teaspoon chopped fresh thyme leaves\n1/2 teaspoon cracked black pepper\n2 tablespoons vegetable oil\nPicante Tomato Sauce, recipe follows\n1/4 cup white wine vinegar\n2 tablespoons brown sugar\n2 teaspoons kosher salt\n1 tablespoon minced ginger\n1 tablespoon minced garlic\n1 teaspoon yellow mustard seeds\n1 teaspoon freshly ground black pepper\n1 teaspoon ground cumin\n1 teaspoon cayenne pepper\n1/2 teaspoon curry paste\nPinch saffron\n1/4 cup olive oil\n4 cups chopped Roma tomatoes\n1 1/2 cups tomato juice, fresh or bottled\nInstructions:\nPreheat the oven to 350 degrees F.\nIn a medium sized pot place potatoes and 1 tablespoon salt and cover with cold water. Boil for 1 minute, remove from the heat and let stand for 5 minutes before draining, this cooks the potatoes gently without breaking.\nIn a large skillet over medium heat, heat the olive oil and saute the red onions and chorizo sausage until the onions are tender and lighty colored.\nWhisk together the eggs, fresh thyme, remaining 1 teaspoon salt, and pepper. Toss the egg mixture with the potatoes, onions, and chorizo.\nIn a 10-inch oven proof skillet heat the vegetable oil over high heat until it just begins to smoke. Pour the egg mixture into the skillet and gently shake to evenly distribute the filling. Bake for 25 to 30 minutes or until the eggs have set. Invert the tortilla onto a plate and cut into thick wedges to serve. Serve with the Picante Tomato Sauce.\nCombine the white wine vinegar, brown sugar, and kosher salt in a stainless steel pot. Boil for 2 minutes and then remove from the heat.\nIn a small bowl combine the ginger, garlic, yellow mustard seeds, pepper, ground cumin, cayenne, curry paste, and saffron. In a medium pot heat the olive oil just until it begins to smoke. Add the spices to the pot, carefully, as the oil may spit. Simmer for 2 minutes. Stir in the vinegar mixture, tomatoes, and tomato juice. Simmer for 20 minutes.\n", + "cuisine_type": "Spanish" + }, + { + "recipe": "Caramelized Banana Split\n2 ripe bananas\n1/4 cup coarse or granulated sugar\n2 flavors ice cream\n1/2 cup store bought chocolate sauce\n1/2 cup store bought marshmallow sauce\n1/4 cup pineapple sauce, store bought\n1/4 cup chopped peanuts\n4 mint sprigs, for garnish, optional\nInstructions:\nCut bananas in half lengthwise and then in half again crosswise. Pour sugar onto a small plate. Dip the cut sides of the bananas in the sugar, and caramelize under the broiler or with a blowtorch.\nPlace a scoop of each flavor of ice cream in a martini glass. Place 2 pieces of caramelized bananas at the back of the glass like rabbit ears. Drizzle with chocolate sauce, then spoonfuls of marshmallow sauce and pineapple sauce, then sprinkle with chopped nuts. Garnish with a big sprig of mint.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Rosemary-Mustard Pork With Peaches\n2 1-pound pork tenderloins, trimmed\nKosher salt and freshly ground pepper\nVegetable oil, for the grill\n3 firm-ripe peaches, halved, pitted and cut into wedges\n1/2 cup dry white wine\n1/3 cup packed light brown sugar\n1 lemon\n2 teaspoons whole-grain mustard\n1/4 teaspoon chopped fresh rosemary, plus 1 or 2 small sprigs\nInstructions:\nPreheat a grill to high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning, until marked, about 10 minutes.\nMeanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a saucepan. Remove strips of zest from the lemon with a vegetable peeler and add to the pan; squeeze in the lemon juice. Cover and cook over medium-high heat until the peaches are just tender, 5 to 7 minutes. Transfer to a bowl with a slotted spoon.\nAdd the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes. Transfer to a cutting board.\nMeanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes. Remove from the heat and season with salt. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches.\nPer serving: Calories 376; Fat 8 g (Saturated 3 g); Cholesterol 147 mg; Sodium 181 mg; Carbohydrate 26 g; Fiber 1 g; Protein 49 g\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Quinoa with Vegetables and Nuts\n2 cups raw quinoa, organic if possible\n3 tablespoons olive oil\n1 medium carrot, peeled and finely diced\n6 scallions, thinly sliced\n1 red bell pepper, seeded and finely diced\n1 teaspoon coarse salt\n1/2 teaspoon freshly ground black pepper\n1/2 cup fresh or frozen peas\n1/2 cup chopped pistachio nuts\n12 bunch chopped fresh thyme\nInstructions:\nPour quinoa into a bowl of cold water and wash it, rubbing it between your hands. Drain and repeat until the water is clear. Bring 3 quarts of salted water to a boil in a large saucepan. Add the quinoa, stir once and return to a boil. Cook, uncovered, over moderate heat 10 minutes. Pour through a strainer and drain well. Transfer to a large bowl.\nMeanwhile, heat the olive oil in a large saucepan over moderate heat. Add the carrot and saute for 1 minute. Stir in the scallions and cook for another minute. Add the bell pepper, salt and pepper and saute for about 2 minutes. Add the peas and stir to combine. Add the quinoa, chopped nuts and thyme and stir again to combine. Serve immediately.\n", + "cuisine_type": "Mediterranean, Middle Eastern" + }, + { + "recipe": "GYOB Griddle Burger with DijOli\n2 pounds English-cut short ribs, boned and meat cut into 1-inch chunks\nKosher salt and freshly ground black pepper\n12 slices white American cheese \nUnsalted butter, at room temperature, for buttering the buns\n6 fresh pretzel buns, split\nSliced pickled jalapenos, for topping\nDijOli, recipe follows\n1/2 cup mayonnaise\n1/2 cup Dijon mustard\n2 tablespoons stone-ground mustard \n1 tablespoon honey \n1/2 clove garlic, grated on a rasp grater\nKosher salt and freshly ground black pepper\nInstructions:\nPut the beef chunks on a baking sheet in a single layer, leaving 1/2 inch of space around each chunk. Freeze the meat until very firm and starting to harden around the edges but still pliable, 15 to 25 minutes.\nPlace half of the meat in a food processor and pulse, stopping and redistributing the meat around the bowl as necessary to ensure even grinding, until coarsely ground, 10 to 15 one-second pulses. Transfer the meat back to the baking sheet, overturning the bowl and without directly touching the meat. Repeat the grinding process with the remaining meat. Spread the ground meat over the baking sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.\nHeat a cast-iron skillet or large heavy griddle pan over high heat. Divide the meat into 6 portions, then form each into a large, thin patty with your hands; focus on loosely packed meat and a larger circumference than thickness. Season with salt and pepper.\nIn 2 batches, cook the patties. Press them down once with a spatula as soon as you put them in the skillet. Do not smoosh them again. Cook until crusty brown, 4 to 5 minutes. Flip once and drape 2 pieces of cheese on top of each so it melts down the side while the other side cooks. Cook to the desired temperature.\nSet a nonstick pan over medium heat. Butter the pretzel buns and toast until golden brown, about 2 minutes.\nArrange the burgers on the pretzel buns, top with pickled jalapenos and serve with a side of DijOli.\nMix the mayonnaise, Dijon, stone-ground mustard, honey and garlic together in a small bowl. Season to taste.\n", + "cuisine_type": "American" + }, + { + "recipe": "Ganache\n8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona)\n8 ounces heavy cream, scalded\nInstructions:\nCompletely melt the chocolate in a double boiler. Add the cream to a medium bowl and pour in the chocolate. Whisk the mixture very slowly creating a shiny, elastic emulsion. Use for dipping cupcakes into the ganache for a quick frosting or pipe it into candy shells to make instant chocolates!\n", + "cuisine_type": "French" + }, + { + "recipe": "Samaka Harra (Syrian Spiced Fish)\n6 large garlic cloves, peeled\n1 1/2 teaspoons salt\n2 fresh red or green long chili peppers, seeded\n1 small onion, cut into pieces\n1 large ripe tomato (9 to 10 ounces), peeled and seeded\n3 tablespoons tomato paste\n1 teaspoon freshly ground cumin seeds\n1 whole red snapper (about 6 pounds), scaled, gutted and cleaned but left whole with head and tail on\n1/2 cup extra-virgin olive oil\nSalt and freshly ground black pepper, to taste\n1/4 cup chopped fresh cilantro leaves\nInstructions:\nIn a mortar, pound the garlic and salt together until mushy. Put the chili peppers and onion in a food processor and chop finely. Add the tomato and process in bursts until it is chopped. Remove to a medium-size bowl and stir in the pounded garlic, tomato paste and cumin. Preheat the oven to 350 degrees. Rinse the fish and pat dry with paper towels. Score the fish in three places on each side. Lay the fish in a baking pan and coat with the olive oil on both sides. Sprinkle with salt and pepper, cover with the chili pepper sauce. Bake the fish until the dorsal fin feels as if it will come off with a tug, about 1 hour, basting with the accumulated olive oil in the baking pan. Sprinkle with the coriander and serve.\n", + "cuisine_type": "Middle Eastern, Mediterranean" + }, + { + "recipe": "Hilopites: Egg Pasta with Fava Bean, Feta and Mint Stuffing\n2 cups semolina flour\n4 teaspoons salt\n2 large eggs\n1/4 cup whole milk, room temperature\n4 tablespoons olive oil\n1 cup fava bean puree, recipe follows\n1 cup feta, crumbled\n1 tablespoon parsley, finely chopped\n1/2 cup pine nuts, toasted\n2 tablespoons mint, pureed\nSalt, to taste\nPepper, to taste\nOlive oil\nKasseri, to taste\n1 cup fava beans, shelled and blanched\n2 cloves minced garlic\n3 tablespoons extra virgin olive oil\nSalt\nPepper\nWater, as necessary\nInstructions:\nIn a bowl, mix in the semolina and salt. Mix in the eggs, milk, and olive oil until a dough is formed and it pulls away from the side of the bowl. On a floured surface knead until smooth and let sit covered for 1 hour. It should not be sticky. Divide the dough into 4 balls and roll out each ball until paper-thin sheets are formed. Put on a tray that is sprinkled with semolina. Mix together in a bowl the fava bean puree, feta cheese, parsley, mint, pine nuts, salt, and pepper. Set this aside. With dough cutters cut disk about 3 inches in diameter. Place a small spoon of the stuffing in the center. Wet 1 edge of the circle with water on your finger and fold the edge over to make a half moon. Make sure that the edges are sealed tightly. In a large pot, bring salted water to a boil and drop the pasta in, when the pasta floats to the top it is ready. Pull from the water and place on a plate. Drizzle with olive oil and grate with fresh kasseri cheese.\nIn the bowl of a food processor, combine the fava beans, garlic and olive oil and puree. Season with salt and pepper. Add water as necessary to thin.\n", + "cuisine_type": "Mediterranean, Greek" + }, + { + "recipe": "Spicy Tofu and Edamame Beans\n2 tablespoons groundnut oil ( peanut)\n14 ounces firm fresh bean curd (firm tofu), drained and cut into 1/2-inch thick rectangles\n3 tablespoons light soy sauce\n1 teaspoon dark soy sauce\n1 tablespoon black rice vinegar (recommended: Chinkiang) or balsamic vinegar\n1 teaspoon dried chile flakes\n1 tablespoon groundnut oil (peanut)\n1 red chile, seeded and finely chopped\nWater, as needed\n3 ounces fresh or frozen edamame beans, thawed\n1 teaspoon light soy sauce\n1 teaspoon black rice vinegar (recommended: Chinkiang) or balsamic vinegar\nHandful fresh cilantro leaves and stalks, finely chopped\nServing suggestion: serve with steamed rice\nInstructions:\nTo make the bean curd: Heat the groundnut oil in a large flat-bottomed pan over a medium heat. Add the bean curd, and cook for 2 minutes. Add the light soy sauce and cook until the sauce has reduced and the bean curd is browned on one side. Using a small palette knife or fork, lift and turn each piece, careful not to break the bean curd. Cook just to color the second side.\nAdd the dark soy sauce, and vinegar, and cook until the liquid has reduced by half. Season the dish with the dried chile flakes. Transfer the bean curd to a serving plate and set aside.\nTo make the edamame: Reheat the pan and add the groundnut oil. Stir-fry the chile for a few seconds, and then add the edamame beans. Add a sprinkle of water to help create steam, and cook for less than 1 minute. Season the edamame with the light soy sauce, and vinegar, then stir in the chopped cilantro.\nTo serve, pour the edamame beans over the bean curd and serve immediately. For a fuller meal, serve with steamed rice.\n", + "cuisine_type": "American, Chinese" + }, + { + "recipe": "Green Slime Popcorn\n5 cups caramel popcorn (from a 10-ounce package), such as Crunch 'n' Munch\n5 tablespoons unsalted butter, roughly chopped \nOne 10-ounce bag mini marshmallows \nYellow food coloring \nGreen food coloring \nInstructions:\nLightly crush 2 cups of caramel popcorn and mix with the uncrushed popcorn.\nAdd the butter and marshmallows to a microwave-safe bowl. Microwave on high until hot and the marshmallows are beginning to melt, 1 minute 30 seconds to 2 minutes. Stir very well until completely combined.\nAdd the food coloring to get the desired bright green color (we used 10 drops yellow and 1 drop green) and stir until evenly distributed.\nAdd the popcorn and stir very well to completely coat.\nServe immediately or place in a small slower cooker on low heat to stay warm.\n", + "cuisine_type": "American" + }, + { + "recipe": "Crispy White Pizza\n1 large low -fat, high-fiber, burrito-size tortilla (with about 100 calories)\nNonstick cooking spray, as needed\n1/3 cup fat-free ricotta cheese\n1 tablespoon shredded part-skim mozzarella cheese\n1/4 cup thinly sliced onion\n1/4 teaspoon garlic powder\nSalt and freshly ground black pepper\n4 thin slices plum tomato\n4 fresh basil leaves, plus more for serving, optional\nGrated Parmesan cheese, for serving, optional\nInstructions:\nPreheat the oven to 375 degrees F.\nPut tortilla on a baking sheet sprayed with nonstick spray. Bake in the oven until slightly crispy, 3 to 5 minutes per side. Leave oven on.\nIn a small bowl, mix ricotta cheese with mozzarella cheese. Set aside.\nBring a skillet coated with nonstick spray to medium heat on the stove. Add the onion and, stirring occasionally, cook until softened and slightly browned, about 5 or 6 minutes.\nImmediately stir onion into cheese mixture. Add garlic powder, 1/8 teaspoon salt, and black pepper, and mix well.\nSpread cheese-onion mixture evenly on top of the tortilla. Top with tomato slices and basil leaves, and then sprinkle with a dash of salt, if desired.\nReturn the pizza to the oven and bake until hot, about 5 minutes. Use a pizza cutter or a sharp knife to cut into slices. Garnish with Parmesan, if using. Pizza for one!\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Stormy Rice\n2 tablespoons vegetable oil\n2 cloves garlic, minced\n1 cup white rice, rinsed\n2 cups chicken broth\n1/4 cup slightly crushed peanuts\n2 scallions, chopped\nSalt and freshly ground black pepper\nInstructions:\nIn a medium saucepan, heat oil over medium-high heat. Add the garlic and rice and saute 4 minutes, stirring, so that the rice toasts and the garlic cooks. Add the chicken broth to the rice mixture, bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes. Remove from heat and let sit covered another 5 minutes. Stir in the peanuts, scallions, and salt and pepper, to taste. Serve with Airman Anderson's Chicken. Rice can be made 1 day ahead, then warmed and combined with other ingredients before serving.\n", + "cuisine_type": "American" + }, + { + "recipe": "Shrimp Chowder\n3 tablespoons (42 g) light butter spread\n1 (40 g) small rib celery\n¼ (28 g) medium onion, peeled\n1 (50 g) small carrot, halved\nPinch of marjoram\nPinch of ground nutmeg\n1 tablespoon lemon juice\n2 cups (480 ml) chicken broth\n8 ounces (227 g) shrimp or crab, cleaned\n1 cup (240 ml) milk\nInstructions:\n1. Place butter, celery, onion, carrot, marjoram, nutmeg, lemon juice, and chicken broth into the Vitamix container in the order listed and secure lid.\n2. Select Variable 1.\n3. Turn machine on and slowly increase speed to Variable 4.\n4. Blend for 10 seconds.\n5. Pour into a 4-quart pan and simmer for 10 minutes. Add shrimp. Cook for 5 minutes or until shrimp is no longer pink. Add milk and maintain temperature. Serve immediately.\n", + "cuisine_type": "American, Seafood" + }, + { + "recipe": "Cranberry Vinegar\nOne 12-ounce bag fresh cranberries\n2 cups distilled white vinegar\n12 sprigs fresh thyme\nInstructions:\nRinse and pick over the cranberries, discarding any leaves and stems. With a paring knife, make an X in the skin of each cranberry.\nHeat the vinegar in a saucepan until just steaming. Using a funnel, add a quarter of the cranberries to a clear wine bottle, then add 3 sprigs of thyme. Repeat 3 more times with the remaining cranberries and thyme in 3 more bottles. Fill the bottles to the top with the vinegar and cool completely, uncovered. Cover and allow to sit in a cool, dark place for at least 2 weeks, gently shaking every few days to help the vinegar to completely infuse.\n", + "cuisine_type": "American" + }, + { + "recipe": "Ice Cream Club Sandwich\n8 frozen waffles\n1 pint ice cream of your choice\n1/2 pint raspberries\n4 thin, crispy wafer cookies\nMini chocolate chips or sprinkles\nMulti-color sprinkles\nRaspberry coulis, to serve, recipe follows\nInstructions:\nToast the frozen waffles according to package directions and let them cool. Remove the ice cream from the freezer and allow it to soften a bit. Slice the raspberries in half.\nSpread some ice cream evenly over 2 waffles. Cover 1 with raspberry halves. Press a wafer cookie gently onto the other. Gently press the 2 halves together to form a club sandwich. Put it into the freezer while you make the rest.\nSpread the chocolate chips and sprinkles onto plates. Remove the sandwiches from the freezer. Press 2 edges of each sandwich into the chocolate chips and the other 2 edges into the multi-color sprinkles. Carefully cut them in half using a serrated knife, put them onto plates, and drizzle with the raspberry coulis.\n1 (10-ounce) bag frozen raspberries\n1/2 cup sugar\n1 teaspoon fresh lemon juice\nPut the frozen berries, sugar, and lemon juice into a small saucepan over medium heat. Cook, stirring often to mash the berries, until their juices are released. Press through a sieve to strain out the seeds. Cool and refrigerate. Will keep, covered, in the refrigerator for 3 days.\nYield: about 1 cup\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Hurricane\n3/4 ounce white rum\n3/4 ounce dark rum\n3/4 ounce 151-proof rum\n1 1/2 ounces orange juice\n1 1/2 ounces pineapple juice\n1 1/2 ounces cranberry juice\n1/2 ounce grenadine\nLemon wedge, lime wedge and maraschino cherry, for garnish\nInstructions:\nCombine all the rum, the orange juice, pineapple juice and cranberry juice in a cocktail shaker with ice. Shake well.\nStrain the drink into a pint glass filled with ice. Slowly pour the grenadine on top. Garnish with a wedge each of lemon and lime and a maraschino cherry.\n", + "cuisine_type": "Caribbean" + }, + { + "recipe": "Vegetable Frittata\n2 red peppers, diced\n2 cups diced broccoli\n2 cups diced cauliflower\n12 eggs\nSalt and freshly ground black pepper\n3 tablespoons olive oil\n2 cups diced onion\n2 1/2 cups chopped zucchini\n2 1/2 cup chopped yellow squash\nInstructions:\nPreheat the oven to 350 degrees F.\nIn a medium mixing bowl, beat the eggs with some salt and pepper. Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the onion, zucchini, squash, and peppers and cook until the vegetables are soft but not brown, about 6 or 7 minutes. Add salt and pepper, to taste, and remove the skillet from the heat. Add the broccoli and stir.\nGrease a 12-cup muffin tin and fill each cup halfway with the vegetable mixture. Pour in the beaten egg, filling each cup to the top. Sprinkle each with some of the cauliflower. Bake in the oven until it is set in the center, about 25 to 30 minutes. Serve immediately.\n", + "cuisine_type": "American" + }, + { + "recipe": "Tiki Cocktail Cake\nCooking spray\n1 18.25-ounce box chocolate cake mix\n4 large eggs\n1 cup buttermilk\n1/2 cup vegetable oil\n1 16-ounce tub milk chocolate frosting\n3/4 cup vanilla frosting\n1 1/2 cups sweetened shredded coconut, toasted\nDried fruit, for garnish\nInstructions:\nPreheat the oven to 350 degrees F. Spray one 6-inch cake pan and two 1-quart ovenproof bowls with cooking spray. Beat the cake mix, eggs, buttermilk and vegetable oil with a mixer.\nDivide the batter evenly among the pan and bowls; bake until a toothpick comes out clean, about 25 minutes for the pan and 35 minutes for the bowls. Cool; unmold.\nTrim all 3 cakes to make them level. Hollow out the smaller end of one of the bowl cakes, carving about 1 inch deep. (Leave a thick rim around the edge.)\nPut the uncut bowl cake, wider side up, on a cake board or plate. Spread with a layer of chocolate frosting, then position the round cake on top.\nSpread the round cake with frosting, then put the other bowl cake on top, carved part up. Freeze the cake about 1 hour (this will make it easier to frost).\nFrost the outer rim and inside of the hole with vanilla frosting (an offset spatula works best). Put the remaining vanilla frosting in a resealable plastic bag.\nSpread the remaining chocolate frosting over the outside of the cake. Press handfuls of\ntoasted coconut into the frosting, covering the cake completely.\nMicrowave the bag of vanilla frosting for 5 seconds (the bag will not melt). Snip off a corner and squeeze the frosting into the top of the cake so it looks like liquid.\nThread dried fruit onto a wooden skewer and insert it into the cake. Add a cocktail umbrella and straw.\n", + "cuisine_type": "American, Polynesian" + }, + { + "recipe": "Framboise and Creole Cream Cheese Ice Cream Float\n2 small scoops creole cream cheese ice cream\n1/2 glass framboise lambic beer\nInstructions:\nPlace 2 small scoops creole cream cheese ice cream in a tall glass. Slowly pour the framboise lambic beer into the glass until the foam rises to the top. Serve with straws and spoons!\n", + "cuisine_type": "Belgian" + }, + { + "recipe": "Thai Spring Rolls\n8 ounces leeks, julienne\n8 ounces carrots, julienne\n8 ounces celery, julienne\n1/2 bulb fennel, julienne\n3 Japanese eggplants, julienne\n2 tablespoons chopped basil leaves\n1 tablespoon chopped mint leaves\n1 tablespoon chopped cilantro leaves\n2 tablespoons grated ginger pulp\n1/2 teaspoon hot chili pepper flakes\nSalt and pepper\n24 egg roll wrappers\n4 cups canola oil\nInstructions:\nCombine vegetables, blanch in salted water until done. To this mixture add basil, mint, cilantro, ginger, hot chili pepper flakes, salt and pepper. \nPlace 1 tablespoon of mixture on egg roll skin, roll like a cigar. Fry in hot oil, until brown and crispy. Serve with your favorite dipping sauce.\n", + "cuisine_type": "Thai" + }, + { + "recipe": "Fudge Brownies\nButter-flavor no-stick cooking spray\n1/4 cup (1/2 stick) unsalted butter, cut up\n1 ounce unsweetened chocolate, chopped\n1 cup minus 2 tablespoons sifted cake flour\n1/2 cup unsifted unsweetened Dutch-processed cocoa\n1/4 teaspoon baking powder\n1/4 teaspoon salt\n1/8 teaspoon ground cinnamon\nGenerous pinch of ground nutmeg\n1 1/4 cups granulated sugar\n1 large egg plus 2 large egg whites\n1 tablespoon vanilla extract\n3 tablespoons water\nInstructions:\nPosition a rack in the center of the oven and preheat the oven to 350 degrees. Lightly coat a baking pan with cooking spray.\nIn a small saucepan, combine the butter and chopped chocolate and set over very low heat until melted. Stir the mixture and set aside to cool. In a medium-sized mixing bowl, whisk together the flour, cocoa, baking powder, salt, cinnamon, and nutmeg. Measure the sugar into the large bowl of an electric mixer and beat in the cooled butter-chocolate mixture. Add the egg plus whites, vanilla, and water and beat well. Add the dry ingredients and mix on low speed just until blended. Don't overbeat. The batter will be thick. Spoon the batter into the prepared pan, smooth the top, and bake for 22 to 25 minutes; 23 minutes is usually right for me. When done, the top will look dry and a wooden pick inserted near the edge will come out with a few crumbs but the center will look slightly gooey. Cool in the pan and cut into squares.\nI have been trying for a couple of years to produce a brownie worthy of the name with less fat and less solid chocolate. My taste testers finally agree that this is it - a great brownie they would never suspect of being lower in anything. I have cut the classic 58 percent down to 31 percent calories from fat and eliminated 87 calories, 10 g fat, and 22 mg cholesterol from each brownie.\nWhen traditional proportions are disrupted, textures become moist and cakey at best or dry, insipid, and tough at worst. One rule emerges clearly: The fewer ingredients, the better the brownie. Avoid the usual low-fat stand-ins: applesauce, yogurt, corn syrup, canola oil. Use butter, but less, and replace most of the solid chocolate with rich-tasting Dutch-processed cocoa; retain at least 1 ounce of solid chocolate, however, for a more complex chocolate taste. A few tricks: Cake flour produced a more tender crumb than all-purpose, and melting the butter with the chocolate, as opposed to creaming the solid butter with the sugar, gave a fudgier crumb. A touch of baking powder seems to enhance the crunch of the top crust.\nFaced with the choice of adding high-fat chopped nuts or keeping the 1/4 cup butter, there was no contest; nuts put us over the top in fat content. However, if you feel deprived without them, sprinkle about 3 tablespoons of finely chopped walnuts on top before baking; the changes are modest: 33 percent calories from fat, plus 9 calories and 1g fat per brownie.\n", + "cuisine_type": "American" + }, + { + "recipe": "Noodle Salad\n1 1/2 tablespoons honey\n1 tablespoon Dijon mustard \n1 tablespoon Greek yogurt \n2 teaspoons apple cider vinegar \n3 large carrots, peeled \n1/2 teaspoon kosher salt \n1 English cucumber, peeled \n1 red pepper, seeded and julienned \n6 ounces sweet potato starch noodles, cooked according to package directions and rinsed\n1/2 cup dried cranberries \nInstructions:\nIn a large bowl, whisk together the honey, Dijon, Greek yogurt and cider vinegar. Using a spiralizer, spiralize the carrots and add to the dressing along with the salt; toss well\nUsing a peeler, make ribbons of cucumber working your way around the vegetable, and stopping when you get to the seeds. Blot the ribbons on a clean towel to remove excess water. Add the ribbons to the bowl with the carrots along with the red pepper, noodles and cranberries. Toss well to coat in the dressing and serve.\n", + "cuisine_type": "American" + }, + { + "recipe": "The Saint Jamez Benedict\n2 tablespoons vegan margarine\n1 teaspoon egg replacer\n1/4 cup water\n1/2 cup soy milk\n1/4 teaspoon tumeric\n1 teaspoon hot sauce (recommend: Frank's)\n1 teaspoon kosher salt\n1 teaspoon lemon juice\n1 package firm tofu\n1/2 cup cornmeal\nSalt and freshly grounded black pepper\n1/2 all-purpose flour\nOil, for frying\n3 ounce baby spinach\n1 teaspoon minced garlic\n1 teaspoon oil\nItalian bread, for serving\nInstructions:\nIn medium saute pan, melt vegan margarine. Mix together egg replacer and water in a separate bowl and add to the pan. This will become thick as you whisk, add soy milk and remaining ingredients. Continue to whisk on high heat until fairly thick consistency. Set aside.\nFor the eggs:\nIn a small mixing bowl, mix flour, cornmeal, salt and pepper, to taste. With a medium size ice cream scoop, scoop out 2 tofu balls that resemble eggs. Coat the tofu with flour and cornmeal mix. Fry the tofu in deep fat fryer or in a pot with 2 cups of oil for 2 minutes. After frying, drain the tofu with paper towels and season with salt and pepper, if desired.\nFor the garlic spinach:\nSautee the garlic and spinach in oil in a pan. Toast the Italian bread. Then merely assemble.\nStack on a plate; Italian toast, spinach, tofu \\eggs\\, drizzle the vegan hollandaise!\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Grilled Whole-Wheat Pita Salad with Parsley-Garlic Dressing\n3 tablespoons red wine vinegar\n1 tablespoon fresh lemon juice\n1 tablespoon Dijon mustard\n1 teaspoon honey\n2 cloves garlic, chopped\n1 small red onion, sliced\n1/4 cup tightly packed fresh flat-leaf parsley\nSalt and freshly ground black pepper\n1/2 cup extra-virgin olive oil\n4 cups mixed greens\n4 whole-wheat pita, lightly grilled on both sides\nInstructions:\nCombine vinegar, lemon juice, mustard, honey, garlic, onion, parsley, salt and pepper, to taste, and oil in a blender and blend until smooth. Pour half of the mixture into a large bowl, add the greens and lightly toss to coat. Top each pita with some of the greens and drizzle with more of the dressing before serving.\n", + "cuisine_type": "Mediterranean, Middle Eastern" + }, + { + "recipe": "Caldo de Res: Spanish Beef Soup\n2 pounds beef shank, bone-in\n1 medium-sized white onion, small dice\n1 tablespoon salt\n1 tablespoon pepper\n12 ounces beef stock (canned)\n1 can stewed tomatoes\n4 ears corn, cut into quarters\n4 baking potatoes, like russets, unpeeled, cut into quarters\n2 chayote (zucchini may be substituted), cut into large chunks\n6 carrots, lightly peeled and cut into large chunks\n1/2 cup chopped cilantro\nWater to cover\n1 head cabbage\n1 lime\n1 cup chopped onion\nCorn tortillas\nSliced jalapenos, optional\nInstructions:\nChop the beef shank into large chunks, keeping some attached to the bone, as bone marrow is an important element of the recipe. Saute the beef chunks with the chopped onions, salt and pepper. After beef is browned, add the beef stock and the stewed tomatoes. Bring the mixture to a boil and then simmer just below boiling point for about 1 hour, until the beef is \\spoon tender\\. Wash the vegetables. Cut each ear of corn and each potato into quarters. Cut equivalent chunks of carrots and chayote (if Italian zucchini is used, keep pieces bigger as they will cook faster than chayote). Add the vegetables to the soup. Chop 1/4 cup of cilantro and add it to the mixture. Add water to cover the vegetables and bring the mixture to a boil. Reduce the heat to medium and simmer for 20 minutes. Cut the head of white cabbage into half and then into thirds, leaving the stem of the cabbage in. Wedge the cabbage chunks into the mixture and simmer for 10 more minutes. Serve, making sure each bowl has chunks of all the vegetables. Garnish with a squeeze of lemon or lime. Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according to taste. Chopped jalapenos may be added for the perfect hangover cure. Serve with heated corn tortillas. \n", + "cuisine_type": "Spanish, Latin American" + }, + { + "recipe": "Pesto Chicken Pizza\n1 cup warm water\n1 (.25-ounce) package active dry yeast\n1/2 teaspoon sugar\n3 1/2 cups bread flour\nSea salt\n1 1/2 teaspoons olive oil\n6 ounces prepared pesto\n8 ounces cooked chicken breast, chopped\n1 cup shredded mozzarella cheese,\nFresh basil leaves, torn\nInstructions:\nFor the pizza dough: Place the warm water in a small bowl and stir in the yeast and sugar until dissolved. Cover the bowl with a clean towel and set aside until the liquid is foamy (about 10 minutes). \nIn a large bowl, combine 3 cups flour and 1 teaspoon salt. Make a well in the center of the flour and add the yeast mixture and oil. With a wooden spoon, beat the ingredients together to form a soft, sticky mass. \nTurn the dough onto a well-floured work surface. With floured hands, knead the dough, adding more flour, a little at a time, until smooth and elastic, 8 to 12 minutes. Form the dough into a ball. \nPlace the dough in a large bowl that has been brushed with oil. Turn the dough to coat all sides with oil. Cover with wax paper and a clean towel, and place in a warm draft free place. Let the dough rise until doubled in size, about 1 hour. \nWith a floured fist, punch down the dough. Cover again and allow the dough to rise another 40 minutes. \nThe dough is now ready to be rolled out for a pizza. \nFor the pesto pizza: Place the rack in the center of the oven. Preheat the oven to 425 degrees F. Place the rolled-out pizza dough onto a 16-inch oiled pizza pan or screen. \nPlace the pesto onto the pizza dough and spread it around the surface of the pizza. Leave about a 1/2-inch border on the outside of dough. \nSprinkle the cheese evenly over the pizza. Place the chopped chicken on top of the cheese. \nBake 25 to 30 minutes. Check it occasionally to ensure it doesn't burn. \nRemove the cooked pizza from the oven and let stand for 5 minutes (if you can wait that long). Sprinkle the basil on top of pizza, then cut and enjoy!\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Petite Filet with Wasabi Cream\n3/4 cup sour cream\n1/2 cup mayonnaise\n2 tablespoons chopped fresh cilantro \n2 tablespoons heavy cream \n2 tablespoons prepared wasabi \n1 clove garlic, grated \nSalt and freshly ground black pepper \nSalt and freshly ground black pepper\n3 petite filet (shoulder tender) steaks\nOlive oil, for drizzling\nSalt and freshly ground black pepper\nSalt and freshly ground black pepper \nInstructions:\nFor the wasabi cream: Combine the sour cream, mayonnaise, cilantro, heavy cream, wasabi, garlic and salt and pepper to taste in a bowl. Chill for 2 hours.\nFor the petite filet: Preheat the oven to 425 degrees F.\nHeat a cast-iron skillet over medium-high heat until hot. Drizzle the steaks with olive oil and season with salt and pepper. Add the steaks to the skillet and sear quickly, about 1 minute per side. Transfer the skillet to the oven and roast for 5 minutes.\nServe with the wasabi cream.\n", + "cuisine_type": "American, Japanese" + }, + { + "recipe": "Broiled Shrimp with Garlic Butter\n6 tablespoons unsalted butter, at room temperature\n1 teaspoon finely chopped garlic\n1 tablespoon chopped shallots\n1 tablespoon chopped fresh Italian parsley\n1/2 lemon, juiced\nFine sea salt, to taste\n24 uncooked large shrimp, shell and tail on\n1/2 cup Fish Fumet, recipe follows, or water\n2 pounds heads and bones from black bass, red snapper or halibut\nCold water\n2 tablespoons corn oil\n1 medium onion, peeled and very thinly sliced\n1/4 small fennel bulb, very thinly sliced\n1 leek, very thinly sliced\n15 white peppercorns\n1/4 teaspoon fine sea salt\n1 sprig fresh Italian parsley\n1 bay leaf\n1 cup dry white wine\n3 cups water\nInstructions:\nPreheat the broiler. Place the butter in a small bowl and stir in the garlic, shallots, parsley, lemon juice and salt. Cut the shrimp in half lengthwise, leaving them attached at the tail. Spread the shrimp open and arrange them in a shallow, oval flameproof casserole. Top the shrimp with generous dabs of the butter mixture and pour fumet or water into the dish. Broil the shrimp until they are cooked through, about 4 minutes. Arrange the shrimp in a line across 4 plates, so that the tail of each shrimp fits inside the shrimp in front of it. Whisk the liquid in the casserole dish and pour it over the shrimp. Serve immediately.\nRemove the gills and eyes from the fish or have your fish store do it. Cut the heads and bones across into 4-inch pieces. Put them in a shallow pan and cover with cold water. Let stand for 1 hour, changing the water twice. Drain. Heat the oil in a large pot over medium heat. Add the onion, fennel, leek, peppercorns, salt, parsley and bay leaf. Turn the heat to medium-low and cook until the vegetables are softened but not browned, about 4 minutes. Add the fish bones and cook, stirring from time to time, until the bones and any flesh around the bones turn from translucent to white, about 12 minutes. Add the wine and water and bring to a boil. Boil for 10 minutes, skimming off the foam as it rises to the top. Remove from the heat and let rest for 10 minutes. Strain the fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible. If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups. Store, tightly covered, in the refrigerator for up to 3 days or in the freezer for up to 2 months. \n", + "cuisine_type": "American, French" + }, + { + "recipe": "Texas Sauce\n1 1/4 pounds ground beef\n1/2 onion\n3/4 teaspoon garlic salt\n1 1/2 teaspoon pepper\n1 1/2 ounce tomato paste\n8 cups water\n3 1/2 teaspoon paprika\n6 teaspoon chili powder\nInstructions:\nSimmer onions and garlic sauce for one hour. Add other ingredients. Cool then add breadcrumbs until texture desired.\n", + "cuisine_type": "American" + }, + { + "recipe": "Microwave Bread\n2 tablespoons unsalted butter, melted, plus more for the dish\n1 1/2 teaspoons active dry yeast \n1 1/2 teaspoons sugar \n1 1/2 teaspoons kosher salt \n2 2/3 cups all-purpose flour (see Cook's Note) \nInstructions:\nButter a 1.5-quart microwave-safe glass loaf dish and set aside.\nCombine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes. \nTransfer the dough to the prepared dish, cover and let rise until doubled in size, about 1 hour. \nMicrowave on high until the internal temperature of the bread registers 200 degrees F, about 4 minutes. Check for doneness starting at 3 minutes, as microwave power levels may vary. Let cool in the dish for 5 minutes, then turn out onto a rack and let cool completely.\n", + "cuisine_type": "American" + }, + { + "recipe": "Enchilada Cups\n24 small corn tortillas\nOne 14-ounce can black beans, rinsed and drained\nOne 10-ounce can red enchilada sauce\n2 cups shredded rotisserie chicken\n1/2 cup raw corn, cut off the cob, or frozen corn kernels, thawed\n1/2 cup shredded pepper jack cheese\n1/2 cup shredded Monterey Jack cheese\nFresh cilantro, chopped or in sprigs, for garnish\nThinly sliced green onions, for garnish\nSour cream, for garnish\nPico de gallo, for garnish\nGuacamole 3 Ways, for garnish, recipe follows\n3 ripe avocados\nJuice of 1 lime\n1/4 cup diced red onion\nKosher salt and freshly ground black pepper\n1/4 cup pomegranate seeds, plus extra for serving\n2 roasted jalapenos, diced\n1/2 cup crumbled feta cheese, plus extra for serving\nInstructions:\nPreheat the oven to 350 degrees F.\nMicrowave the stack of tortillas for 30 seconds, flipping halfway through. Tuck 1 tortilla into each cup of 2 standard 12-cup muffin pans, gently pleating the edges of the tortillas so that they fit snugly. Roll 24 small balls of aluminum foil and place them insides the cups; they'll help the tortillas hold their shape. Bake until the tortilla cups have hardened slightly on all sides, 10 to 12 minutes. Let cool slightly. (Leave the oven on.)\nMeanwhile, combine the black beans, enchilada sauce, chicken and corn in a large mixing bowl. Toss until the ingredients are evenly combined.\nCarefully spoon the filling into each cup until it is filled nearly to the brim. Sprinkle the cheeses on top of each tortilla cup. Bake until the cheese is melted and the filling is warmed through, about 15 minutes.\nSprinkle the top of each cup evenly with desired garnishes and serve warm.\nMash the avocados with the lime juice. Mix in the onion and season with salt and pepper. Flavor with one of the 3 following options.\nFor pomegranate guacamole, fold in the pomegranate seeds. Top with more seeds before serving.\nFor roasted jalapeno guacamole, fold in the diced roasted jalapenos.\nFor feta guacamole, fold in the feta cheese. Top with more feta before serving.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Irish Soda Bread\n4 cups all-purpose flour, plus more for dusting\n3 tablespoons granulated sugar\n2 teaspoons baking soda\n1 1/2 teaspoons cream of tartar\n1 1/2 teaspoons kosher salt\n1 1/2 cups buttermilk\n1/2 stick (1/4 cup) unsalted butter, melted\n1/2 cup currants\nInstructions:\nPreheat the oven to 400 degrees F.\nWhisk together the flour, sugar, baking soda, cream of tartar and salt in a large mixing bowl.\nStir in the buttermilk and 3 tablespoons of the melted butter, using a fork, then stir in the currants. Once combined, the dough should come together. Turn the dough out onto a floured surface. Knead gently for just a few turns until the dough can be shaped into a 6-inch round (do not over-knead).\nPlace the shaped dough into a cast-iron skillet or sheet tray. Cut an \\x\\ into the top of the round loaf, using a knife.\nBake until the center has cooked through (testing with a skewer), about 40 minutes. Slather with the remaining tablespoon melted butter.\n", + "cuisine_type": "Irish" + }, + { + "recipe": "Spring Vegetable Rice Salad (Insalata di Riso)\n1 cup Arborio rice\n1/2 pound medium asparagus\n1 cup shelled English peas, from about 1 pound fresh peas\n2 pounds fresh fava beans\n2 tablespoons plus 2 teaspoons lemon juice\nSea salt, preferably gray salt, and freshly ground black pepper\n1/2 cup extra-virgin olive oil\n1/2 cup thinly sliced basil leaves\n2 tablespoons chopped flat-leaf Italian parsley\n1 tablespoon grated lemon zest\n1/2 cup small diced boiled ham\n1/4 cup freshly grated Pecorino Romano\nInstructions:\nBring a large pot of salted water to a boil. Add rice, stir, and adjust heat to maintain a simmer. Cook, stirring occasionally to prevent any grains from sticking to the pot, until the rice is just barely done, about 15 minutes. It will continue to cook as it cools. Drain the rice well and spread it out on a tray to cool quickly.\nBring another large pot of salted water to a boil. Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where it becomes tough. Repeat with the remaining spears. Discard the tough ends and cut the tender part into 1/3-inch lengths. Blanch asparagus and peas together in the boiling water for 1 minute and 30 seconds, then lift out with a strainer and transfer to a paper towel lined baking sheet to cool.\nShell the fava beans, then blanch the unpeeled beans in the same boiling water for about 3 minutes. Drain, transfer them to a paper towel lined baking sheet to cool. Peel the fava beans by pinching open the loose skin; the peeled bean should slip out easily.\nPut the lemon juice in a small bowl. Season with salt and pepper. Gradually whisk in the olive oil.\nIn a large bowl, combine the cooled rice, asparagus, peas, fava beans, basil, parsley, lemon zest, ham and cheese. Toss with your hands to blend. Pour the dressing over the salad (you may not need it all) and toss gently. Taste and adjust seasoning.\n", + "cuisine_type": "Italian, Mediterranean" + }, + { + "recipe": "Poppy Seed Cakes\n1 cup butter\n3/4 cup sugar\n1 egg\n1 teaspoon vanilla\n1/3 cup poppy seeds\n1/4 teaspoon salt\n2 1/4 cups flour\n1/2 teaspoon cinnamon\nInstructions:\nIn the bowl of a standing mixer, fitted with a paddle attachment, cream together the butter and sugar.\nIn a separate bowl beat the egg and vanilla until light and fluffy (I'm not convinced we need to do this step but my grandma did. Will she strike me down if I take a shortcut? Only one way to find out). Add egg mixture to the butter mixture and combine.\nIn a separate bowl stir together the dry ingredients then add to the butter mixture and combine well. Roll dough into a log 9-inches long and 1 1/2-inches wide, then wrap waxed paper, and chill 2 hours or overnight.\nPreheat oven to 350 degrees F. Cut dough into 1/4-inch slices and place on a greased cookie sheet. Bake until golden brown on the edges about 10 to 12 minutes.\n", + "cuisine_type": "American" + }, + { + "recipe": "Roasted Apple Pies with Whipped Cream\n1/2 cup heavy cream\n2 tablespoons powdered sugar\n1 (9-inch) refrigerated rolled pie crust (recommended: Pillsbury)\n2 medium Granny Smith apples, peeled\n1/4 cup granulated sugar\n1 tablespoon ground cinnamon, plus extra for dusting\nInstructions:\nSpecial equipment: a 3-inch round cookie cutter\nPlace an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with a silpat or parchment paper sprayed with vegetable cooking spray.\nUnroll the pie crust out on a work surface. Using a 3-inch round cookie cutter, cut out 8 disks of pastry. Arrange the pastry disks on the prepared baking sheet. Using the tines of a fork, prick the pastry all over. Bake until brown and crispy, 8 to 10 minutes. Remove to a wire rack to cool completely, about 10 minutes.\nSlice the bottom of the apples to create an even surface for cutting. Slice each apple into 6 (1/2-inch) slices. Cut each apple slice in half and remove any seeds or pieces of core. In a medium bowl, mix together the sugar and 1 tablespoon cinnamon. Add the apple slices and toss until coated. Shake off any excess mixture. Arrange the apple slices on the same baking sheet in a single layer. Bake until dark brown, about 12 to 15 minutes. Remove from the oven and let cool for 15 minutes.\nIn a medium bowl, using an electric hand mixer, beat the cream until thick, about 1 minute. Add the powdered sugar and continue to beat until the cream is very thick.\nTo assemble the pies: Place the pastry disks on a work surface. Divide the cooked apple slices among 4 of the disks. Dollop about 2 tablespoons of the cream on top of the apples and cover with the remaining disks.\nTransfer the apple pies to dessert plates, dust with cinnamon and serve immediately.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Pat's Potato Pierogis \\Elegante\\\n2 cups all-purpose flour\n1/4 teaspoon salt\n4 ounces cream cheese, room temperature\n1 egg\n1/2 teaspoon butter, softened\n1/2 cup lukewarm milk\n4 to 5 medium potatoes, peeled, boiled in water until fork tender\n2 teaspoons butter\n1 cup shredded sharp Cheddar\n1/2 teaspoon salt\n1/2 teaspoon black pepper\n1 medium onion, finely diced\n1 large onion, roughly chopped\n1 stick butter, plus extra for frying\nInstructions:\nIn a large mixing bowl, add flour, salt, cream cheese, egg, butter, and milk. With your hands mix together until dough forms a ball. Turn out on a floured board and knead until smooth. You may add a little more flour to make the dough pliable. Divide dough into fourths. Put the pieces under a damp cloth, so it won't dry out. Roll the first piece to 1/4 inch of thickness and cut with a 3-inch cookie cutter or a glass. Put pierogi rounds under damp cloth while cutting the rest.\nFilling: This may be made ahead of time! Mash hot potatoes. Saute onion in the butter and add this to the hot mashed potatoes along with the cheddar cheese, salt and pepper. You may add a little milk if too dense. The consistency should be a little thicker than mashed potatoes.\nAssembly of pierogis: For each pierogi, place 1 tablespoon of potato mixture in the center of the dough circle. Fold over to form a half circle. Seal edges by pinching together with your fingers. I then take a fork and press all along the edges. Repeat with remaining dough filling.\nCooking pierogis: Fill a large pot half full with water and bring to a boil. Drop 5 or 6 pierogis in at a time. When they float to the top, cook for 1 minute. Place in a colander to drain. They will stick to paper towels. Repeat with remaining pierogis.\nFrying pierogis: In a large frying pan saute onion in butter and remove onion to a separate bowl. Place pierogis in pan and cook for 2 mintues on each side. You may have to add more butter for frying. Remove and place in a covered casserole dish. When all pierogis are prepared, pour sauteed onion over the top. Serve with sour cream or applesauce.\n", + "cuisine_type": "American, Polish" + }, + { + "recipe": "Classic Potato Latkes\n2 medium to large yellow or Vidalia onions, quartered\n3 jumbo eggs \n4 1/2 teaspoons powdered golden consomme \n1/2 teaspoon ground white pepper \n5 pounds Yukon gold potatoes \n3/4 to 1 1/4 cups all-purpose flour, depending on wetness of the batter \nNeutral oil, for frying (I use canola) \nSour cream and chives or homemade applesauce, for serving \nInstructions:\nAdd the onions to a food processor and process with the standard blade until smooth. Add the eggs and process until light in color. Add the golden consomme and white pepper and blend on high until you have an even mush with no pieces of onion visible. Transfer the onion mush to a mixing bowl.\nPeel the potatoes and cut a third of them into quarters. Put the quartered potatoes in the food processor and blend until an even mush is achieved. Add the potato mush to the mixing bowl. \nThis is a good time to start heating your frying pan(s) on very low heat with NO OIL! \nSwitch to the food processor shredding disc and shred the remaining potatoes in batches if necessary. Before you add the shredded potatoes to the mixing bowl, take the potatoes by the handful and squeeze out as much water as possible over the sink. Add the squeezed potatoes to the mixing bowl--breaking them apart as you add them--and mix them in after every 2 to 3 handfuls. This will help evenly incorporate the mush and shreds for a consistent batter that is seasoned evenly as well. Use your strong spoon! Add 3/4 cup flour and mix; the batter is the right consistency when you don't see a lot of water collecting across the top. Add more flour a bit at a time, just enough to not have a watery mix. \nTurn the pan(s) up to medium-high or high heat (for a heavier pan). When a drop of water in the pan sizzles and pops, the pan is hot enough to add about 3/4 inch of oil. Heat the oil to between 375 and 400 degrees F. \nBefore you start a big batch, make a few \\tester latkes\\ to taste so you can adjust the seasoning. How many you make will depend on how many \\experts\\ you have hanging around waiting for a \\tester.\\ \nKnow the size of latke you want to make. I make larger ones if they are part of a meal and smaller ones if they are being served as an appetizer or being sent to school for a holiday party. Smaller ones should be about 1 tablespoon and larger ones should be about a serving spoon of batter. \nThink to yourself \\thin and crispy\\ while you spoon the batter into the pan and flatten. Don't crowd the pan. The shredded edges may touch, but that's ok. \nCook the latkes until the bottoms are golden brown, 4 to 5 minutes on the first side. You can't rush perfection--the middle has to cook. Don't make the heat so high that the outside burns but the middle is uncooked. Put on your favorite music or have someone you love keep you company! \nFlip when the bottoms are golden brown. Flipping tip: Putting a spatula under the latke using your dominant hand and a fork on top of the latke with your other hand will give you a controlled flip that won't splash you with oil. Cook on the second side until the bottoms are golden brown, another 3 to 4 minutes. \nLine a baking dish with paper towels. Place the cooked latkes on the lined baking dish on their sides (like a tray of Oreos); this will let the oil drain and keep them from getting soggy. If you have a lot of counter space, feel free to use a wire rack and then stack sideways. Foods cooked in oil are a part of the Chanukah story. \nMix the batter before each batch to keep everything well incorporated. Repeat and repeat and repeat and beware \\experts\\ looking for more \\testers.\\ If you need to add more oil to the pans, do it between batches and give it a minute to heat up. The latkes can be kept in a low oven to keep warm or the baking dish can be put in the oven at 350 degrees F to heat from room temperature. Serve with sour cream and chives or homemade applesauce. \nB'tayavon (Bon Appetit).\n", + "cuisine_type": "American, Eastern European" + }, + { + "recipe": "Flank Steak with Merlot Mushrooms and Pearl Onions over Toasted Polenta\nCooking spray\n2 flank steaks, about 1 pound each\nSalt\nFreshly ground black pepper\n2 teaspoons garlic powder\n2 teaspoons onion powder\n1 (11-ounce) tube prepared polenta, plain or seasoned, sliced crosswise into 1-inch thick slices\n1 tablespoon olive oil\n2 cups frozen or jarred pearl onions\n2 cups cremini mushrooms, sliced\n1 teaspoon dried thyme\n1 cup Merlot or dry red wine\nInstructions:\nHeat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steaks with salt, black pepper, garlic powder, and onion powder. Place steaks on hot pan and cook 5 minutes per side for medium meat. Let steaks rest 10 minutes before slicing crosswise into 1/4-inch thick slices.\nWhile the steaks are cooking, season both sides of polenta with salt and black pepper. Arrange slices alongside steak for the last few minutes of cooking; cooking slices 1 to 2 minutes per side, until golden brown.\nWhile the steak and polenta are cooking, heat oil in a large skillet over medium-high heat. Add pearl onions and cook 3 minutes, until golden brown stirring with a spoon. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and cook 1 minute, until fragrant. Add wine and bring to a simmer, for 5 minutes, until sauce reduces to 1/4 cup.\nServe half of the steak over toasted polenta slices with all of the onion-mushroom mixture spooned over top. Reserve remaining steak for sandwiches.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Bittersweet Chocolate Cake\n15 tablespoons unsalted butter, plus extra to grease the pan\n7 ounces bittersweet chocolate, such as Lindt, broken \n1 cup sugar \n4 extra-large eggs, lightly beaten \n1/2 teaspoon instant coffee granules, such as Nescafé \n1/2 teaspoon kosher salt \n1/4 cup all-purpose flour, plus extra for the pan \nSweetened whipped cream, vanilla ice cream, or crème fraîche, for serving \nInstructions:\nPreheat the oven to 350 degrees F. Butter and flour an 8-inch springform pan.\nPlace a large heatproof bowl over a pot of simmering water, making sure the water doesn\\u2019t touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat and set aside.\nFirst, whisk the sugar into the chocolate mixture, then whisk in the eggs, coffee, and salt, whisking until the mixture is combined and smooth. Sprinkle on the flour and fold it in with a rubber spatula until it\\u2019s incorporated.\nPour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes (see Cook's Note), until the top puffs up and cracks and the cake doesn\\u2019t wobble when you jiggle the pan. (A toothpick will not come out clean.) Remove from the oven and cool completely on a baking rack. The cake will deflate as it cools. Run a small knife around the cake and remove the sides of the pan. Cut the cake in wedges and serve warm or at room temperature with sweetened whipped cream, vanilla ice cream, or crème fraîche.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Lamb Chops with Garlic and Rosemary\n8 (6-ounce) loin lamb chops, fat trimmed\nKosher salt and freshly ground black pepper\n2 tablespoons vegetable oil\n2 cloves garlic, smashed\n1 cup dry red wine\n1 teaspoon minced fresh rosemary leaves\n1 cup chicken broth, low-sodium canned\n2 tablespoons unsalted butter, cut into bits\n2 teaspoons whole-grain mustard\n2 tablespoons heavy cream\nInstructions:\nHeat a large skillet over medium-high heat. Dry the lamb chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay chops in the pan and cook, turning once, until an instant-read thermometer inserted into the sides of the lamb registers 125 degrees F, about 4 minutes per side. After cooking the lamb on each side, stand it up on it's edges to brown the sides as well, about 2 minutes more. Reduce the heat if needed so the browned bits remaining in the pan don't burn. Remove chops from the skillet and set aside in a warm place.\nPour off all but 1 1/2 tablespoons fat from the skillet. Add the garlic and cook, tilting the skillet to keep the garlic submerged in the fat, and cook until golden, about 1 minute. Add the wine and rosemary, stirring up browned bits from the bottom of the pan, and simmer over high heat until syrupy, about 3 to 4 minutes. Add the chicken broth and cook until reduced by about half, another 5 to 6 minutes. Remove pan from the heat and briskly whisk in the butter. When the butter has incorporated, whisk in the mustard and heavy cream. Season with additional salt and pepper.\nServe 2 chops per person with the sauce.\n", + "cuisine_type": "American, Mediterranean" + }, + { + "recipe": "Mustard Pork Chops\n2 pork chops, about 1-pound total weight\n2 teaspoons infused oil\n1/2 cup hard cider\n1 tablespoon grain mustard\n1/3 cup heavy cream\nInstructions:\nI love the old French favourites, the sorts that evoke not the supercilious waiter and theatrically removed silvered dome of the big name restaurants, but rather the small town bistro, all warm wood and rough red.\nThis is possibly the easiest route to a proper, filling and yet strangely delicate dinner. The pork is cooked for just enough time to take away pinkness but ensure tenderness within, and gloriously scorched without. The mustard, cider and cream add comfort and piquancy. To soak up the gorgeous juices, and to serve as a fantastically quicktime potato substitute, I serve up gnocchi alongside. You could always add a little lemony fennel, sliced thinly, or a green salad if you're in the mood.\nCut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner.\nHeat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Remove them to a warmed plate.\nPour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so then add the mustard and stir in the cream.\nLet the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you're having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plates.\n", + "cuisine_type": "French, Italian" + }, + { + "recipe": "Blackened Chutney Halibut: \\Chutbut\\\n6 halibut fillets, cut to 1/2 to 3/4-inch thickness (1/2 pound to 1 pound per person)\nCajun Spice, recipe follows\n1 stick butter, clarified\nMango Chutney, recipe follows\n2 to 3 teaspoons cayenne pepper, to taste\n1 teaspoon dry mustard\n2 teaspoons garlic powder or granulated garlic\n2 teaspoons onion powder\n1 teaspoon celery salt\n1/2 teaspoon ground thyme\n1 teaspoon ground pink or white pepper peppercorns\n1 teaspoon ground black pepper\n1 teaspoon salt\n2 tablespoons fresh ginger, minced\n2 to 4 fresh mangoes, chopped (can substitute kiwi, peach or cantaloupe)\n1 cup dried cranberries (recommended: Craisins)\n1 small lemon, zested\n1 cup brown sugar\n1 cup cider vinegar\nDash ground cloves\n1/2 teaspoon ground coriander\n1 teaspoon ground cinnamon\nInstructions:\nHeat a cast iron skillet directly over hot coals in a barbecue until smoky hot. Alternatively, heat the skillet on the stove over high heat until very hot. Sprinkle Cajun Spice on the fish, or, for a more robust flavor, dredge the fillets in the Cajun Spice, coating both sides of fish. When the pan is hot, pour approximately 2 tablespoons of clarified butter into pan, and reduce heat to medium-high. Carefully add as many fillets as will fit in the skillet, leaving at least 1/2-inch in between each. Cook the fish for approximately 2 minutes on the first side, and then flip the fillets with a fish spatula. While flipping the fish, add another 1 to 2 tablespoons clarified butter to the pan, and sear the fish on the second side for 1 to 2 minutes, or until the fish is cooked through. Repeat with remaining fish fillets, adding more butter as needed.\nServe the halibut on a bed of white or wild rice. Pour the Mango Chutney over the fish, and serve with a green salad on the side.\nCombine all ingredients together in a bowl, stirring until well mixed. Set aside for dredging fish fillets.\nAdd all ingredients to a medium non-reactive saucepan. Simmer over low heat for 30 minutes. Set aside, and keep chutney warm until ready to serve.\n", + "cuisine_type": "American, Caribbean" + }, + { + "recipe": "Fried Turkey Breast\nOne boneless, skin-on turkey breast (3 1/2 pounds)\nKosher salt and freshly ground black pepper \nCanola oil, for frying\nInstructions:\nOne hour before frying, place the turkey breast on a baking sheet, sprinkle liberally with salt and pepper, and let sit at room temperature.\nTo figure out how much oil you will need for frying, put the breast in a large pot and cover with water by 3 inches; the pot should be large enough that the water comes no more than halfway up the sides. Remove the breast and check the water level -- that is how much oil you will need.\nDry the pot and add the oil. Heat to 350 degrees F on a deep-frying thermometer.\nPat the breast dry with paper towels. Using heat-resistant gloves (to protect yourself from burns), SLOWLY and CAREFULLY lower it into the hot oil.\nFry until golden brown and the internal temperature reaches 160 degrees F on an instant-read thermometer, 15 to 20 minutes. Remove to a paper towel-lined baking sheet and season with a bit more salt. Let rest for 5 minutes before slicing.\n", + "cuisine_type": "American" + }, + { + "recipe": "Tea Bar\nMint, and Earl Grey teas\nAmaretto liqueur\nSimple syrup, recipe follows\nCandied lemon peel, recipe follows\nWhipped cream, recipe follows\n3 cups water\n1 cup fresh mint, bruised wiht the back of a spoon. \n1/2 cup water\n1 cup sugar\n2 lemons\n1 cup simple syrup, recipe above\n1 cup heavy cream, chilled\n2 tablespoons powdered sugar\n1/2 teaspoon vanilla extract\nInstructions:\nOn a large serving tray, arrange the teapots alongside the bottle of liqueur, a small pitcher of simple syrup, the bowl of whipped cream, and a plate of the candied lemon peel.\nInvite guests to sample different teas and flavor them as they desire.\nBring water to a boil. Turn off heat. Add bruised mint leaves and allow to steep. \nIn a saucepan combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator. Cook's note: For the afternoon tea, make a double batch of simple syrup. Reserve half for the tea bar and use the other half to make the candied lemon peel. \nUsing a vegetable peeler cut the yellow part of the lemon from the stem end down to the navel end, forming long 3/4 to 1-inch strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels, 2 more times, in the saucepan with fresh boiling water and rinsing under cold water. In the same pan combine the peels with 1 cup of simple syrup. Simmer over medium-low heat until the peels are soft, about 15 minutes. Using tongs, transfer the peels to parchment paper to dry slightly, about 1 hour. \nUsing an electric mixer, whip the cream in a large bowl until soft peaks form. Add the sugar and the vanilla and beat to combine. Transfer the whipped cream to a serving bowl. (The whipped cream can be made up to 2 hours ahead. Cover and refrigerate.) \n", + "cuisine_type": "American, British" + }, + { + "recipe": "Banana and Strawberries Delight\n1 1/2 cups granulated sugar\n1 1/2 sticks (3/4 cup) unsalted butter, softened, plus for greasing the pans\n1 tablespoon pure vanilla extract\n3 eggs \n2 ripe bananas, mashed \n2 1/4 cups all-purpose flour, plus for flouring the pans\n1 teaspoon baking soda \n1/4 teaspoon kosher salt \n3/4 cup sour cream \nPinch kosher salt\n1 pound confectioners' sugar \n1 teaspoon pure vanilla extract \n1/2 cup pasteurized egg whites \n8 sticks (4 cups) unsalted butter, softened \n1/2 cup fresh strawberries, chopped \nInstructions:\nFor the cake: Preheat the oven to 350 degrees F. Grease and flour two 8-inch round cake pans.\nCream the granulated sugar and butter with an electric mixer until light and fluffy. Mix in the vanilla, eggs and bananas. In a separate bowl, mix the flour, baking soda and salt. Mix the flour mixture into the butter mixture, alternating with the sour cream--do not overmix. Pour the batter into the prepared cake pans and bake until a tester comes out clean, 20 to 25 minutes. Let the cakes cool before removing from the pans.\nFor the buttercream: In a stand mixer with the paddle attachment, mix the salt, confectioners' sugar, vanilla and egg whites for 5 minutes on medium-high speed. Add the butter, little by little, and mix for 10 minutes. Fold in the chopped strawberries.\nTo assemble the cake: Using a serrated knife, cut the top dome off of the cakes to make them level. Cut one of the cakes in half horizontally to form 2 layers. Repeat with the second cake for 4 layers total. Place one cake layer on a serving plate and spread buttercream on top. Stack a second layer on top and spread buttercream on top. Repeat with the remaining 2 layers. Using an offset spatula, spread buttercream on the outside of the cake. Smooth using up and down strokes, and then scrape off any excess buttercream.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Basil-Tuna Panzanella\n8 cups 1-inch baguette cubes, stale or toasted (about 8 1/2 ounces)\n2 pounds ripe tomatoes, cut into 1-inch pieces (about 4 cups)\n1 cup chopped fresh basil\n1 cup sliced celery\n1 cup drained and rinsed canned chickpeas\n1 cup sliced Persian or hothouse cucumbers\n1 cup drained and flaked canned tuna\n1/4 cup capers\n1/4 cup red wine vinegar\n1 teaspoon Dijon mustard\n3/4 cup olive oil\nKosher salt and freshly ground black pepper\nInstructions:\nPut the bread cubes in a large bowl and add the tomatoes, basil, celery, chickpeas, cucumbers, tuna and capers and toss to combine.\nWhisk the vinegar and Dijon mustard together in a medium bowl. Whisk in the oil.\nPour the dressing over the ingredients in the bowl and toss to combine. Season with salt and pepper and toss again. \n", + "cuisine_type": "Italian, Mediterranean" + }, + { + "recipe": "Arctic Char in a Broth with Cabbage and Mushrooms\n1 cup chicken broth\n1 ounce butter\n1 small arctic char, 2/3 pound\n1 tablespoon olive oil\n1 tablespoon balsamic vinegar\n1 head green savoy cabbage\n2 ounces wild mushrooms\n2 pieces smoked bacon in large dice\nInstructions:\nClean the head of the cabbage by removing all the leaves and the hard stems on it. Blanch quickly in boiling water and refresh it in cold water. Clean the wild mushrooms. In a medium pot over low heat sweat the bacon and add the cabbage mix everything together until the cabbage gets very soft add the mushrooms sweat some more the add the chicken broth. Let simmer slowly until the cabbage is very soft. Add a little bit of butter and finish cooking everything. In a saute pan over high heat add oil, sear the char skin side down only. Cook the char until, medium rare .\nFinish the cabbage with a little drop of balsamic vinegar. Place the cabbage on a platter and serve the char on top .\nServe very hot.\n", + "cuisine_type": "Northern European, Scandinavian" + }, + { + "recipe": "Anti-Dandruff Hair Oil\n6 tablespoons fresh rosemary, washed and chopped\n3 tablespoons fresh lavender, washed and chopped\n3 tablespoons fresh thyme, washed and chopped \n1 cup plus 1 tablespoon coconut oil\n20 drops peppermint essential oil\nInstructions:\nPlace the rosemary, lavender and thyme in a glass heatproof bowl. Stir in the coconut oil. Cover the bowl with a lid and place over a pan of boiling water to create a double boiler. Heat over medium-low heat for 1 hour. Let cool. When cool, stir in the peppermint essential oil. Strain and pour the hair oil into bottles. Apply 1 tablespoon to hair and massage well into the scalp. Wrap hair in a towel and leave for 30 minutes. Then wash hair a couple of times with normal shampoo to get the oil out completely. Use 3 times a week for the first 2 weeks, and once a week as a preventative measure. Avoid the eye area, and if you feel any discomfort, wash off immediately. The oil will keep for up to 1 year in a cool dark place.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Italian Egg and Pasta Scramble\n1/2 cup orzo pasta\n10 large eggs\n1/2 teaspoon salt\n1/4 teaspoon freshly ground black pepper\n2 ounces smoked mozzarella, cut into 1/2-inch cubes\n2 tablespoons thinly sliced fresh basil leaves\n1 tablespoon butter\n4 ounces pancetta, coarsely chopped\n1/2 cup chopped onion\n8 thin asparagus stalks, trimmed, cut crosswise into 1/2-inch pieces\nInstructions:\nBring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes. Drain the orzo.\nWhisk the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside.\nMelt the butter in a large nonstick skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 2 minutes. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the orzo and stir to coat. Add the egg mixture. Using a rubber spatula, stir the mixture until the eggs are softly set, about 4 minutes.\nTransfer the egg mixture to a serving bowl and serve.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Chocolate Pound Cake and Neapolitan Baked Alaska\n1 block carton (1/2 gallon) Neapolitan ice cream\n4 (1-inch thick) slices chocolate swirl pound cake\n3 egg whites\n1/2 teaspoon cream of tartar\n1/3 cup sugar\nInstructions:\nLine an (8 1/2 by 4 1/2 by 2 1/2-inch) metal loaf pan with 2 layers of plastic wrap, allowing 3 inches of plastic to hang over pan sides. Cut ice cream block in half crosswise, and then press the layer of pound cake slices into the bottom of the pan. Add half of ice cream and then add the remaining cake to sandwich the ice cream. Fold plastic overhang atop cake to cover. Freeze for 4 hours, or until frozen solid.\nWrap hot damp towels around pan sides to loosen cake and ice cream from pan. Fold back plastic from atop cake. Invert a baking dish or large flame-proof plate atop cake. Holding baking dish and pan together, invert cake into dish. Remove pan; keep cake covered with plastic wrap. Freeze while preparing meringue.\nPreheat oven to 450 degrees F.\nBeat egg whites in the bowl of an electric mixer until frothy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar and beat until stiff peaks form. Remove plastic from cake. Spread meringue over cake, covering cake and ice cream and completely sealing meringue to dish. Bake until meringue is lightly brown and just set, about 3 minutes. Cut into slices and serve immediately.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Blended Coffee Frappe\n2 cups small ice cubes\n1 cup brewed strong espresso, cooled\n1/2 cup milk \n3 tablespoons superfine sugar\n1/4 teaspoon pure vanilla extract\nWhipped cream and caramel sauce, for topping\nInstructions:\nPut the ice, espresso, milk, sugar and vanilla in a blender. Blend until thick and smooth. Pour into two tall glasses and top with whipped cream and a drizzle of caramel sauce.\n", + "cuisine_type": "American" + }, + { + "recipe": "Fallen Chocolate Pecan Cake\n1/4 cup pecans (1-ounce)\n3 tablespoons all purpose flour\n3 ounces bittersweet or semisweet chocolate, chopped fine\n1/2 cup unsweetened Dutch Process cocoa powder\n1 cup sugar\n1/2 cup boiling water\n2 egg yolks\n1 tablespoon Bourbon\n4 egg whites, at room temperature\nScant 1/4 teaspoon cream of tartar\n2 to 3 teaspoons powdered sugar\nInstructions:\n8-inch round spring form pan, 2 1/2 inches deep\nPosition oven rack in the bottom third of the oven and preheat to 375. Spray the bottom and sides of the pan very lightly with vegetable oil spray.\nIn a clean dry food processor or blender, pulverize pecans and flour until the mixture resembles the texture of fine meal. Set aside.\nIn a large mixing bowl, combine chopped chocolate, cocoa, and 3/4 cup sugar. Add boiling water and whisk until chocolate is completely melted. Whisk in egg yolks and Bourbon. Set aside.\nCombine egg whites with cream of tartar in a medium mixing bowl. Beat on medium speed until soft peaks form. Gradually sprinkle in remaining sugar and beat on high speed until stiff but not dry. Whisk the flour and almonds into the chocolate mixture. Fold about one quarter of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites. Scrape batter into prepared pan; level the top if necessary.\nBake 30 to 35 minutes or until toothpick or wooden skewer plunged into the center comes out with a few moist crumbs clinging to it. Cool in the pan, on a wire rack. Cake will sink like a souffle and the top crust may be broken and uneven. Cooled cake may be covered and stored at room temperature or in the refrigerator one day ahead or frozen up to two months.\nTo unmold and serve: Detach the cake from the pan by sliding a small knife around the sides of the cake, pressing close to the sides of the pan. Release the spring and remove the pan sidesif the cake edges crack or break, do not eat or discard the pieces! Leave the cake on the bottom of the springform and transfer it to a serving dish. Gently replace any broken crust pieces. Sieve powdered sugar very lightly over the top to highlight the uneven surface and give the cake a rustic and appetizing appeal!\n", + "cuisine_type": "American, Southern" + }, + { + "recipe": "Ancho Chile Chocolate Brownie\n1/2 cup unsweetened chocolate\n1/2 cup semisweet chocolate\n1 cup butter\n1/2 cup sugar\n1 cup brown sugar\n4 eggs, beaten\n2 teaspoons vanilla\n1 1/2 cups flour\nPinch salt\n1/2 teaspoon baking powder\n1 cup pecans\n4 tablespoons ancho chile powder\nCajeta Sauce, recipe follows\nSifted cocoa powder\n1 quart goats milk, cows milk or a mixture of both\n1 cup sugar\n1 tablespoon light corn syrup\n1 small cinnamon stick\n1/4 teaspoon baking soda\n1 tablespoon cream sherry, rum or brandy\nInstructions:\nPreheat oven to 375 degrees. Melt chocolate and butter in double boiler, add sugar, brown sugar, eggs and vanilla. Place chocolate mixture in a mixing bowl and fold in flour, salt and baking powder. Add pecans and chile powder. Pour mixture into a deep 9 by 13 greased pan and bake in oven for 1 hour or until toothpick inserted in center comes out clean. Cut into 3-inch squares. Serve with Cajeta Sauce, cinnamon ice cream, and sifted cocoa powder.\nStir together the milk, sugar, corn syrup, and cinnamon stick in medium size heavy pot or Dutch oven. Bring to a boil. Dissolve the baking soda in 1 tablespoon water, remove the milk from the heat, and stir in the soda mixture, having a spoon ready to stir the mixture down if it bubbles up. Cook, stirring frequently, over medium heat, until the mixture thickens into a pale-gold syrup, about 25 minutes. At this point, begin stirring very frequently as the mixture thickens into a caramel-brown syrup that's the consistency of maple syrup, about 10 minutes more. Strain the cajeta sauce through a fine mesh strainer set over a large measuring cup. Let cool for a few minutes, then stir in the sherry, rum or brandy (plus a little water, if necessary, to bring it to 1 1/2 cups). Refrigerate covered. When cold, the cajeta sauce should have the consistency of thin corn syrup.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Mexican Poutine\n2 duck confit legs\n1/4 cup duck fat\nZest of 1 orange\n1 pound Mexican chorizo, removed from casing\n2 cups heavy cream\n1/2 cup shredded white Cheddar\n1/2 cup shredded yellow Cheddar\n1 poblano chile\n2 tomatoes, chopped\n1/2 jalapeno, seeded and chopped\n1/2 white onion, chopped\n2 tablespoons chopped fresh cilantro\nKosher salt and freshly ground black pepper\nOne 32-ounce bag frozen crinkle-cut fries, cooked according to package directions\n1 cup cheese curds\n1/2 cup Cotija\n1/4 cup fresh cilantro leaves\nInstructions:\nFor the duck: Remove the duck meat from the bones and discard the bones. Add the duck fat to a medium skillet over medium-high heat and cook, stirring, until warm. Add the duck meat and orange zest and fry, stirring occasionally, until heated through and slightly crispy, about 10 minutes. Remove and set aside.\nFor the chorizo: Cook the chorizo in the same skillet until brown and crispy, about 10 minutes. Remove and set aside.\nFor the cheese sauce: Bring the heavy cream to a boil in a medium saucepan. Turn off the heat and add both cheeses. Meanwhile, char the poblano under the broiler or on the flame of a gas grill until the skin is blackened all over, about 4 minutes. Cool, then peel, dice and stir into the sauce. Set aside. \nFor the pico de gallo: Mix together the tomatoes, jalapeno, onion and cilantro in a medium bowl. Season to taste with salt and pepper.\nFor the poutine: Preheat the oven to 325 degrees F.\nLayer the cheese sauce, chorizo, fries, cheese curds, duck, more cheese sauce, pico de gallo and more fries in a heatproof serving dish. Bake until heated through, about 15 minutes. Garnish with the Cotija and cilantro and serve. \n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Onion-and-Pepper Pork Chops\n4 thick center-cut pork chops (about 8 ounces each)\n2 tablespoons all-purpose flour\nKosher salt and freshly ground pepper\n3 tablespoons extra-virgin olive oil\n2 bell peppers (1 green, 1 red), thinly sliced\n1 large onion, thinly sliced\n4 cloves garlic (2 chopped, 2 grated)\n2 pepperoncini, chopped, plus 2 tablespoons of the brine\n1 cup low-sodium chicken broth\n4 tablespoons unsalted butter, at room temperature\n1 loaf Italian bread, split lengthwise\n2 tablespoons roughly chopped fresh parsley\nInstructions:\nDust the pork chops on both sides with the flour; season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over high heat. Add the pork chops and cook until golden brown, 4 minutes. Flip; cook until lightly golden on the other side, 2 more minutes. Remove to a plate.\nReduce the heat to medium high; heat the remaining 1 tablespoon olive oil in the skillet. Add the bell peppers, onion, chopped garlic, pepperoncini, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 10 minutes. Stir in the pepperoncini brine and chicken broth. Return the pork to the skillet. Reduce the heat to medium low; cook, flipping the pork halfway through, until cooked through and the liquid is reduced, 5 minutes.\nMeanwhile, preheat the broiler. Combine the butter, grated garlic and 1/4 teaspoon salt; spread on the bread. Transfer to a baking sheet and broil until toasted, 1 minute. Slice the bread and sprinkle with the parsley. Serve with the pork chops and vegetables.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Mini Sausage Meatball Minestra\n3 tablespoons extra-virgin olive oil\n1 1/4 pounds bulk sweet Italian sausage\n1 onion, chopped\n3 to 4 garlic cloves, chopped\n2 large heads escarole, trimmed, washed, and chopped\nSalt and freshly ground black pepper\nFreshly grated nutmeg\n1 (15-ounce) can cannellini beans, drained\n2 quarts chicken stock\n2 cups short cut pasta, such as mini penne or ditalini\nGrated Pecorino Romano\nCrusty bread\nInstructions:\nHeat 1 tablespoon of the extra-virgin olive oil in a large skillet over medium-low heat. Roll the sausage into walnut-sized meatballs. Drop them into the skillet and brown on all sides, then remove them to a plate.\nHeat the remaining 2 tablespoons extra-virgin olive oil in a large pot over medium heat. Saute the onion and garlic for 5 minutes, then add the escarole and season with salt, pepper, and nutmeg, to taste. Cook until the escarole has wilted. Add the beans and cook until heated through. Stir in the stock and bring to a boil, then add the pasta and cook to al dente.\nReturn the meatballs back to the pot for the last 4 minutes of cooking. Adjust the seasonings and ladle into serving bowls. Heavily sprinkle each serving with cheese and serve with crusty bread for mopping.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Chicken Chasseur (Hunter-Style Chicken) with Creamy Polenta with Gruyere and Parmesan\nCanola oil\n1/2 chicken, cut into pieces (thigh, leg, 1 breast cut in half with wing attached)\nKosher salt and freshly ground black pepper\n12 to 13 cremini mushrooms, stems removed and caps cut into 1/8ths\n1 large shallot, finely diced\n2 tablespoons tomato paste\n1/2 cup dry white wine\n2 tablespoons cognac\n1 to 1 1/2 cups chicken stock\n1 to 2 tablespoons cold butter\nFinely chopped fresh tarragon\nCreamy Polenta with Gruyere and Parmesan, for serving, recipe follows\nFresh chervil sprigs, for garnish\n5 cups low-sodium chicken stock\n1 cup quick-cooking polenta \n1/4 cup heavy cream\n1/2 cup grated gruyere\n1/2 cup grated Parmesan\nKosher salt and freshly ground black pepper\nInstructions:\nHeat a few tablespoons of oil in a Dutch oven over high heat. Sprinkle the chicken pieces on both sides with salt and pepper. Place the chicken in skin-side down and cook until golden brown. Turn the chicken over and brown the other side. Remove the chicken to a baking sheet or plate and set aside.\nAdd the mushrooms, season with salt and pepper and saute until golden brown. Remove the mushrooms from the pan. Add a touch more canola oil and add the shallots and cook for 30 seconds. Add 1 tablespoon of the tomato paste and cook for 1 to 2 minutes. Add the white wine and cognac and reduce for 4 to 5 minutes. Add the stock and bring to a boil. Add the mushrooms and nestle the chicken into the sauce, skin-side up. Reduce the heat to a simmer, cover and cook until the chicken is cooked through, about 15 minutes.\nOnce the chicken is cooked, remove it from the pan and put on a plate. Taste the sauce. Add 1 more tablespoon tomato paste and whisk to combine. Add the butter to enrich the sauce. Check the seasoning. Add the tarragon and stir to combine.\nServe the sauce with the chicken and some of the Creamy Polenta with Gruyere and Parmesan. Garnish with a couple sprigs of chervil.\nAdd the stock to a medium saucepan and bring to a boil over high heat. Add the polenta in a fine stream, whisking constantly with a wire whisk. Once all the polenta has been added, reduce the heat to low and cover the pan. Stir the mixture, using a wooden spoon, every 5 minutes and continue cooking until all the liquid has been absorbed and the mixture is very creamy, 10 to 15 minutes.\nRemove from the heat and stir in the heavy cream and cheeses until combined. Taste and season with salt and pepper.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Wasabi Crusted Scallops\n1 tablespoon canola oil\n1 cup minced shallot\n3 tablespoons minced fresh ginger\n1 tablespoon minced fresh garlic\n2 tablespoons sesame oil\n1 cup plum wine or dry sherry\n2 cups lobster stock, fish stock, or chicken stock\n20 ounces unsweetened coconut milk\n2 tablespoons sweet chile sauce*\n3 cups mango puree, or 5 very ripe mangos peeled and pureed\n2 limes, juiced\nKosher salt\n1/4 cup whole mustard seeds\n3 tablespoons coriander seeds\n1 tablespoon black peppercorns\n3 cups wasabi peas*\nWasabi powder\nKosher salt\n12 large sea scallops\nVegetable oil, for searing\nInstructions:\nTo make the coulis: Heat the canola oil over medium heat in a medium saucepan. Add the shallots, ginger, and garlic and cook, stirring frequently until the shallots are translucent, about 5 minutes. Add the sesame oil, plum wine, lobster stock, coconut milk, sweet chili sauce, and simmer until the flavors blend and the mixture reduces by about one-quarter, about 8 minutes. Add the mango puree and season with lime juice and salt. Simmer for another 3 to 5 minutes then strain and set aside in a warm place.\nTo make the crust: In a spice grinder or mortar, grind the mustard and coriander seeds with the peppercorns and wasabi peas. Adjust the seasoning with wasabi powder and salt.\nShortly before serving roll the scallops in the crust. Heat the oil in a large skillet over medium-high heat. Add the scallops and cook until they begin to crisp then flip. Cook the scallops until they are crisp on all sides. Spoon the scallops onto warm plates. Spoon coulis around the scallops and serve.\n", + "cuisine_type": "Asian, Japanese" + }, + { + "recipe": "Halloween Peppermint Patties\n3 1/2 cups powdered sugar, plus extra, as needed\n1/4 cup pasteurized liquid egg white product\n1 teaspoon water, plus extra, as needed\n1/4 teaspoon pure peppermint extract\nOrange food coloring, as needed, optional\n2 (4-ounce) bars 53 percent cocoa dark chocolate, chopped into 1/2-inch pieces (recommended: Nestle Chocolatier)\n1 teaspoon vegetable oil\nInstructions:\nLine 2 baking sheets with parchment paper. Set aside.\nIn a stand mixer fitted with a paddle attachment, combine the powdered sugar, egg white product, 1 teaspoon water, peppermint extract and 1 to 2 drops of food coloring, if using. Mix on low speed until smooth. Increase the speed to high and beat until the mixture forms a stiff dough (if the mixture becomes too stiff, add extra water, 1/2 teaspoon at a time and beat until smooth). Put the mixture on a work surface dusted with powdered sugar and roll it into a log about 12-inches long and 1 1/4-inches in diameter. Slice the log into 1/4 to 1/2-inch pieces, form them into balls and flatten into discs. Arrange in single layers on the prepared baking sheets. Let the candies dry, uncovered, at room temperature for 3 hours.\nPut the chocolate and vegetable oil in a small bowl and set it over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Dip 1 half of each candy into the melted chocolate and return them to the parchment paper until the chocolate has set, about 3 hours.\n", + "cuisine_type": "American" + }, + { + "recipe": "Killer Crab Cakes and Bitter Salad with Sweet Red Pepper Dressing\n1 starchy potato, peeled and thinly sliced\n2 cloves garlic\nCoarse salt\nHandful fresh flat-lead parsley\nCouple sprigs fresh thyme, leaves finely chopped\n1/2 lemon, zested and juiced\n1/2 teaspoon crushed red pepper flakes\n2 (6-ounce) tubs fresh lump crabmeat, available at fresh seafood counter\n7 tablespoons extra-virgin olive oil, divided\n2 roasted red peppers\n1 small shallot, chopped\n2 teaspoons sugar\n2 tablespoons red wine vinegar\nBlack pepper\n1 small escarole, chopped\n1 small head radicchio, chopped\n1 endive, chopped\nInstructions:\nCook potatoes in boiling water 6 to 7 minutes until tender, drain, scatter across a large flat surface to cool and dry, 5 minutes. Smash the garlic with salt to make a paste and add to potatoes along with thyme, parsley, lemon zest and crushed red pepper flakes. Feel through the crab as you add it to the potatoes to check for shells. Mix together to combine and form into 4 (4 to 5-inch) super sized, killer crab cakes. \nHeat 3 tablespoons extra-virgin olive oil in a nonstick skillet over medium to medium- high heat. Add the cakes and cook 5 minutes on each side or until deep golden brown. \nCombine the roasted red peppers, shallot, sugar, the juice of 1/2 lemon and the red wine vinegar in a food processor. Stream in the remaining 1/4 cup extra-virgin olive oil and form a dressing. Stop the processor and season with salt and pepper, to taste. Combine the greens in a salad bowl and dress them. Adjust salt and pepper, to your taste. Serve crab cakes on a bed of salad.\n", + "cuisine_type": "American, Mediterranean" + }, + { + "recipe": "Pork Scallopini Salad\nJuice of 1 lemon\n2 tablespoons red wine vinegar\n1 small shallot, chopped\n3 tablespoons extra-virgin olive oil, plus more for drizzling\n1 1/2 teaspoons chopped fresh rosemary\nKosher salt and freshly ground pepper\n1 1/4 pounds pork scallopini\n1 pint grape tomatoes, halved\n5 radishes, thinly sliced\nVegetable oil, for the grill\n4 pieces lavash or pita bread\n8 ounces mixed salad greens (about 8 cups)\n2 ounces gruyere cheese, thinly sliced\nInstructions:\nWhisk the lemon juice, vinegar, shallot, olive oil, rosemary, 1/4 teaspoon salt, and pepper to taste in a large bowl. Transfer 3 tablespoons of the dressing to a medium bowl and add the pork, turning to coat; let marinate 15 minutes at room temperature. Add the tomatoes and radishes to the bowl with the remaining dressing.\nPreheat a grill or grill pan to high and brush lightly with vegetable oil. Grill the pork until marked, about 2 minutes per side; remove to a plate. Grill the bread, turning once, until warm, about 1 minute.\nAdd the salad greens to the bowl with the tomatoes and radishes; season with salt and pepper and toss. Divide the salad among plates; top with the gruyere and pork. Drizzle with olive oil and serve with the grilled bread.\n", + "cuisine_type": "American, Mediterranean" + }, + { + "recipe": "Candy Cane Cooler\n1 tablespoon crushed candy cane or peppermint candy\n1 1/2 ounces Mint-Infused Vodka, recipe follows\n1/2 ounce B&B (Benedictine and brandy)\n1/2 ounce half-and-half\nIce\nPeppermint stick\nMint sprig for garnish\n2 cups fresh mint leaves, de-stemmed\n1 bottle quality vodka\nInstructions:\nPlace crushed candy cane bits into pint glass. Muddle the candy cane slightly, breaking up the bigger pieces. Do not over-muddle into a powder. Add vodka, brandy and half-and-half and stir. Pour into a shaker with ice. Shake lightly to chill and strain into old-fashioned glass full of ice. Add a peppermint stick and stir. Garnish with a mint sprig.\nThoroughly wash mint leaves and place in a decanter or jar. Empty vodka into container and muddle slightly to release the essential oils. Store in a cool, dark place for at least 3 days - longer if you want a stronger taste.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Tomato Sauce\n2 tablespoons chopped carrots\n1 tablespoon olive oil \n1 teaspoon minced garlic\n1/3 onion, chopped\n1/2 teaspoon dried oregano \n8 ounces canned crushed tomatoes \n4 fresh basil leaves\n1/3 bay leaf \nKosher salt and freshly ground black pepper \nInstructions:\nIn a medium saucepan set over medium heat, add the carrots, olive oil, garlic and onions. Sweat until cooked through, 10 to 15 minutes. Add the oregano, tomatoes, basil and bay leaf. Simmer until the acidity diminishes, 1 hour.\nPuree the sauce or leave it chunky (if the vegetables are finely chopped and uniform in size). Season with salt and pepper, and use immediately or cool and reserve for a later use.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "The Best Buttermilk Pancakes\n3 cups all-purpose flour (see Cook's Note)\n1/3 cup sugar\n1 teaspoon baking powder\n1/2 teaspoon baking soda\n1 teaspoon kosher salt\n2 large eggs\n2 1/2 cups buttermilk\n1 teaspoon pure vanilla extract\n1 stick unsalted butter, melted and cooled, plus more for brushing\nButter and maple syrup, for serving\nInstructions:\nWhisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).\nHeat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.\n", + "cuisine_type": "American" + }, + { + "recipe": "Apple Cinnamon Blondies\n2 sticks unsalted butter, plus additional for buttering pan\n2 1/2 cups all-purpose flour\n1 1/2 teaspoons ground cinnamon\n1 teaspoon baking powder\n3/4 teaspoon salt\n3/4 cup packed dark brown sugar\n3/4 cup granulated sugar\n2 large eggs\n1 1/2 teaspoons pure vanilla extract\n2 cups peeled, small-diced apples (from 1 to 2 apples)\n1 cup chopped walnuts\nInstructions:\nPreheat the oven to 350 degrees F. Butter a 13-by-9-inch baking pan. Line with parchment paper, leaving a slight overhang. \nIn a medium bowl, whisk together the flour, cinnamon, baking powder and salt. In a large bowl, beat the sugars and butter with an electric mixer on medium until light and fluffy, about 3 minutes. Add the eggs and vanilla and beat to combine. Add the flour mixture to the butter mixture and beat to combine. Fold in the apples and walnuts. \nTransfer the batter to the prepared pan and spread it out into an even layer. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 20 to 25 minutes. Transfer the pan to a rack to cool completely. Then lift the bars out using the parchment overhang and transfer to a cutting board. Cut into 24 pieces.\n", + "cuisine_type": "American" + }, + { + "recipe": "Gluten-Free Coconut-Almond Strawberry Shortcakes\n1 teaspoon pure vanilla extract\n3 cups strawberries, rinsed, hulled and halved\n1 tablespoon fresh lemon juice\n2 tablespoons unsweetened shredded coconut, for sprinkling\n3 tablespoons coconut sugar\nWhipped coconut cream, for serving\n3/4 cup Gluten-Free Flour Blend recipe follows, plus more for rolling the biscuits\n1/3 cup almond flour\n2 tablespoons coconut flour\n2 teaspoons baking powder\n1/2 teaspoon salt\n1/4 teaspoon baking soda\n6 tablespoons (3/4 stick) unsalted butter, cut into small pieces and frozen\nOne 6-ounce container plain Greek yogurt\n1 1/2 cups (187 grams) tapioca flour\n3 cups (435 grams) white rice flour\n3/4 cup (123 grams) potato starch\n1 tablespoon (8 grams) xanthan gum\n1 1/2 teaspoons (5 grams) salt\nInstructions:\nPlace the strawberries in a medium bowl and sprinkle with the lemon juice and 1 tablespoon sugar; gently toss and let sit for about 30 minutes. \nMeanwhile, preheat the oven to 400 degrees F. In a food processor, combine the gluten-free flour blend, almond flour, coconut flour, baking powder, salt, baking soda and remaining 2 tablespoons of coconut sugar. Add the butter and pulse until coarse crumbs form. Add the yogurt and vanilla; pulse to combine. \nOn a piece of parchment paper dusted with flour blend, pat out the dough until about 3/4-inch thick; cut into 6 equal rounds. Brush the tops with water and sprinkle with shredded coconut. Transfer to a parchment-lined baking sheet and bake until golden, about 12 minutes; let cool on the baking sheet. To serve, split the biscuits in half; fill with the strawberries and their juices and whipped coconut cream.\nIn a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt. \n", + "cuisine_type": "American, European" + }, + { + "recipe": "Fried Pork and Yucca Balls: Carimanolas\n1 pound lean pork shoulder, cut into large dice\n1 lime, juiced\n1 bay leaf\n1/4 cup vinegar\n1 cup water\nSalt and freshly ground black pepper\n1 1/2 pounds yucca, peeled\n1 red onion, cut into small dice\n3 scallions, thinly sliced\n2 tomatoes, cut into small dice\n1 red pepper, cut into small dice\n1 clove garlic, chopped\nCanola oil, for frying\nInstructions:\nIn a saucepot, combine diced pork, lime juice, bay leaf, vinegar, and water. Season with salt and freshly ground black pepper. Bring to a boil and simmer until the pork is tender, about 45 minutes. Strain the meat, cool, and grind in a meat grinder.\nBoil the yucca in salted water until tender. Cool and grind in the meat grinder.\nSaute onions, scallions, tomatoes, peppers, and garlic. Add the ground pork. Season. Make egg shaped balls from the yucca dough with your hands. Press a hole into them with your thumb. Fill with the pork mixture. Close the hole with additional dough. Repeat with remaining ingredients.\nFill a deep saucepot 1/2 way with canola oil, heat to 375 degrees F. Fry the carimanolas until golden brown, about 3 to 4 minutes.\n", + "cuisine_type": "American, Latin American" + }, + { + "recipe": "Tomato Consomme\n4 pounds tomatoes, roughly chopped\n1/2 cup fresh mint leaves\n2 cloves garlic, roughly chopped\n1 stalk lemongrass, roughly chopped\n2 scallions, 1 roughly chopped and 1 thinly sliced \n1/4 jalapeno pepper, seeded and roughly chopped \nSea salt\nFreshly ground black pepper\n1/2 pint grape tomatoes, halved\nInstructions:\nPlace the tomatoes, mint, garlic, lemongrass, chopped scallion and jalapeno in a blender and pulse until still chunky but releasing liquid. \nLine a fine sieve with a double layer of cheesecloth over a large container. Pour the tomato mixture into the sieve and let drain for 2 to 3 hours, or refrigerate overnight. \nSeason the strained liquid with salt and pepper. Pour into shooter glasses, garnish with the grape tomatoes and sliced scallions.\n", + "cuisine_type": "French, Asian" + }, + { + "recipe": "Squid Bread Salad with Smoked Chile Vinaigrette\n1-pound medium-sized squid, tentacles included, cleaned\nExtra-virgin olive oil\nSalt and freshly ground pepper\n1 loaf day-old Italian bread, cut into 1-inch thick slices\n2 ripe beefsteak tomatoes, cut into 1/2-inch thick slices\n1/4 cup chopped fresh Italian parsley leaves\nSmoked Chile Vinaigrette, recipe follows\n1/4 cup fresh mint leaves, torn\nRed wine vinegar, for drizzling, optional\n1/3 cup red wine vinegar\n1 tablespoon Dijon mustard\n1 tablespoon pureed chipotle peppers in adobo sauce\n1 tablespoon honey\n2 cloves garlic, finely chopped\nSalt and freshly ground pepper\n3/4 cup olive oil or canola oil\n2 tablespoons finely chopped fresh mint leaves\nInstructions:\nHeat grill to high. Place the squid in a bowl, drizzle with a few tablespoons of oil, and season with salt and pepper. Grill the squid bodies and tentacles for about 2 minutes per side. Remove from the grill, let rest 5 minutes, then cut the bodies crosswise into 1/2-inch thick rings. Keep the tentacles whole.\nBrush the bread lightly with oil on both sides and season with salt and pepper. Grill for approximately 1 minute per side or until lightly charred. Remove and cut each slice into 1/2-inch dice. Brush the tomatoes with oil, season with salt and pepper, and grill until slightly charred, about 1 minute; remove and coarsely chop.\nToss the squid, bread cubes, and parsley with some of the vinaigrette in a large bowl. Let stand for 10 minutes. Arrange the tomato slices along the bottom of a serving platter. Top with the squid-bread mixture. Garnish with torn mint and drizzle with additional olive oil and red wine vinegar, if desired.\nWhisk together vinegar, mustard, chipotle puree, honey, and garlic in a medium bowl. Season, to taste, with salt and pepper. Slowly whisk in the oil until emulsified. Stir in the mint. Let sit at room temperature for 15 minutes before using.\n", + "cuisine_type": "American, Mediterranean" + }, + { + "recipe": "Wahoo (Ono) Poke\n1 pound ono, cubed\n1/2 teaspoon salt\n2 tablespoons olive oil\n2 limes, juiced\n2 Hawaiian chile pepper, minced\n1 tablespoon soy sauce\n1 teaspoon sesame oil\n1 tablespoon green onion\n1/2 cup chopped ogo\nInstructions:\nIn a mixing bowl, mix ono with salt and olive oil then add the remaining ingredients. Serve cold.\n", + "cuisine_type": "Hawaiian" + }, + { + "recipe": "Prosciutto and Goat Cheese Pizza\n1 (10-ounce) fully baked, thick pizza crust\n1/2 cup marinara sauce\n1 cup shredded mozzarella cheese\n1 (3-ounce) package thinly sliced prosciutto (deli section)\n1 ounce soft fresh goat cheese, coarsely crumbled\n2 tablespoons fresh basil, chopped\nInstructions:\nPreheat oven to 425 degrees F.\nLay pizza crust on a foil-covered pizza pan or cookie sheet. Spread sauce evenly over pizza crust. Sprinkle mozzarella cheese over crust, leaving a 1-inch border around the edge. Arrange prosciutto on top of cheese. Sprinkle goat cheese over prosciutto. Bake until prosciutto is crisp and cheese is melted, about 12 minutes. Sprinkle basil over pizza. Cut pizza into 6 slices and serve.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Creamed Peas\n2 tablespoons butter\n1/2 small onion, diced\n2 cloves garlic, diced\nPinch of red pepper flakes\n1/2 cup heavy cream\n1 pound bag frozen peas, thawed\n1 tablespoon sliced fresh mint\nKosher salt and freshly ground pepper\nInstructions:\nMelt the butter in a large saute pan over medium-high heat. Once melted and foamy, add the onion, garlic, and red pepper flakes and saute until tender, about 2 to 3 minutes. Season with salt and pepper. Add the heavy cream and let thicken, stirring for just 1 minute.\nAdd the peas and the mint and cook until the peas are bright green and warmed through, another 5 minutes.\n", + "cuisine_type": "European" + }, + { + "recipe": "Duck Breast Over Greens\n6 cups washed and dried mesclun salad greens\n3 Asian pears, cored and peeled and cut into fine dice\nSalad dressing made of 1/2 cup hazelnut or walnut oil mixed with 2 tablespoons white Balsamic vinegar\nSalt and freshly ground black pepper\n6 skinless boneless duck breast halves\n2 tablespoons olive oil\n1/4 teaspoon each of ground cardamom, cloves, coriander and cumin\n1 cup peeled, seeded and julienned fresh tomatoes\n1 cup good flavored veal stock (store-bought) or chicken broth\nSlivered black pitted olives, for garnish\nInstructions:\nToss the mesclun with the cubed Asian pear and salad dressing; season with salt and pepper and divide it among 4 dinner plates.\nMake sure to remove fat and skin from each duck breast half. Lightly season with salt and pepper.\nHeat a non-stick skillet until hot. Add olive oil and duck breasts, skin side down. Saute for to 4 minutes on one side and 2 minutes on the other for very rare duck (or longer if you don't like it rare).\nRemove duck to a cutting board. Add spices to skillet with tomatoes and stock. Simmer for 2 to 3 minutes or until reduced. Remove from heat.\nCut the duck in thin diagonal slices and fan them over the salad in the center. Spoon the sauce over the duck and serve, garnished with olives.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Nothing to Trifle About 5-Minute Trifle\n1 package ladyfingers\n3 tablespoons Sherry or orange liqueur\n1/2 cup raspberry all fruit spread or preserves\n1 package instant vanilla pudding mix\n1 1/2 cups cold milk\n1/2 cup heavy whipping cream\n1 package, 2 ounces, slivered almonds, available on baking aisle\n1 pint fresh raspberries\nInstructions:\nLine a clear medium bowl with separated ladyfingers to cover inside of the bowl completely. Gently press fingers together at seams to set. Sprinkle fingers with sherry or orange liqueur. Spread with the fruit spread.\nIn a second bowl, combine instant vanilla pudding mix with 1 1/2 cups milk. Pudding will be stiff. Fold in heavy cream until evenly incorporated. Fill bowl with cream pudding and top with almonds and berries.\nTrifle is set enough to serve, or may be covered and chilled.\n", + "cuisine_type": "British" + }, + { + "recipe": "Chicago-Style Hot Dog with Homemade Relish\n4 natural casing all-beef franks\n4 fresh hot dog buns\n1 small white onion, finely chopped\n8 jarred sport pickled peppers (or sub pickled hot peppers)\nHomemade Bread and Butter Relish, for serving, recipe follows\nYellow mustard, for slathering\nHand Cut Fries with Celery Salt, for serving, recipe follows\n1 cup bread and butter pickles, finely diced\n1 tablespoon pickled cherry peppers, finely diced\n1 teaspoon sugar\nVegetable oil\n4 large russet potatoes, scrubbed\nCelery salt, for sprinkling\nInstructions:\nSet up a large pot with a steamer insert and steam the franks until warm, about 5 minutes. When the franks are almost done, place the buns on top of the franks to steam, 1 to 2 minutes. Place the franks in the buns and top each with some of the onions, 2 peppers, some Homemade Bread and Butter Relish and slather with mustard. To serve, top the franks with a handful of Hand Cut Fries with Celery Salt, wrap each frank in foil and let steam, 2 to 3 minutes, before eating. Eat on the towel-lined trunk of a car.\nCombine the pickles, peppers and sugar in a bowl and mix well. Serve. \nFill a 6-quart heavy pot or Dutch oven two-thirds of the way full with oil. Heat the oil over medium-high heat until a deep-fat thermometer registers 375 degrees F. \nCut the potatoes lengthwise into 1/4-inch-thick sticks. Fry the potatoes in batches, until golden brown, 8 minutes per batch. Transfer the potatoes with a slotted spoon to a paper-towel-lined baking sheet. Sprinkle with celery salt and serve immediately.\n", + "cuisine_type": "American" + }, + { + "recipe": "Crispy Chicken Strips With Salad\n2/3 cup mayonnaise\n1/3 cup fresh dill, chopped\n2 1/2 teaspoons mustard powder\n2 teaspoons fresh lemon juice\nKosher salt and freshly ground pepper\n1 1/4 cups breadcrumbs (preferably panko) \n1 cup finely grated sharp cheddar cheese\n2 large eggs\n1 cup vegetable oil\n1 1/4 pounds skinless, boneless chicken breasts, cut into wide strips\n1 5-ounce package mesclun greens\n1/2 cup cherry tomatoes, halved\nInstructions:\nMake the sauce: Mix the mayonnaise, 1 tablespoon dill, 2 teaspoons mustard powder, the lemon juice and 1 tablespoon water in a small bowl. Season with salt and pepper. Set aside. Combine the breadcrumbs, cheese, the remaining 1/2 teaspoon mustard powder, 1 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl. Beat the eggs in another shallow bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Dip the chicken strips in the beaten egg and then in the breadcrumb mixture, pressing so the coating sticks. Working in batches, add the chicken to the skillet and cook until golden brown and crisp, about 3 minutes per side, adjusting the heat as needed. Transfer to paper towels to drain. Place the greens in a large bowl and toss with the tomatoes, the remaining dill and 3 tablespoons of the dill-mayonnaise sauce. Season with salt and pepper. Divide the chicken and salad among plates and serve with the remaining sauce for dipping. \n Photograph by Antonis Achilleos\n", + "cuisine_type": "American" + }, + { + "recipe": "Red Hot Chile-Rubbed Pork Skewers\n1/2 teaspoon ground chile de Arbol powder\n1/2 teaspoon ground ancho chile powder\n1/2 teaspoon ground cayenne\n1/2 teaspoon ground cumin\n1/3 cup freshly squeezed orange juice\n2 tablespoons water\n1 teaspoon Roasted-Garlic Puree, recipe follows\n1/2 teaspoon cane syrup or light molasses\n1/2 teaspoon ground Mexican oregano\n3 tablespoons extra virgin olive oil\n1 1/2 pounds trimmed pork tenderloin\n1 teaspoon, plus 1/2 teaspoon Angel Dust Cajun Seasoning, recipe follows\n1 teaspoon Dry Rub Jerk Seasoning, recipe follows\n1/4 teaspoon salt\n1/4 teaspoon freshly ground black pepper\n1/8 teaspoon ground chile de Arbol powder\n2 teaspoons extra virgin olive oil\n1 cup peeled garlic cloves\n1 cup extra virgin or regular olive oil\n3 tablespoons Hungarian paprika\n1 1/2 tablespoons Spanish paprika\n5 teaspoons salt\n1 1/4 teaspoons dried thyme leaves\n1 1/4 teaspoons dried oregano\n1 teaspoon ground white pepper\n1/2 teaspoon dried basil\n1/2 teaspoon cayenne pepper\n1/4 teaspoon freshly ground black pepper\n1/8 teaspoon garlic powder\n1/8 teaspoon onion powder\n2 tablespoons onion powder\n1 tablespoon ground allspice\n1 tablespoon ground thyme\n2 teaspoons ground cinnamon\n2 teaspoons ground cloves\n1 teaspoon granulated sugar\n1 teaspoon ground coriander\n1 teaspoon ground habanero chile powder\n1 teaspoon freshly ground black pepper\n1 teaspoon garlic powder\n1/2 teaspoon Hungarian paprika\n1/2 teaspoon ground nutmeg\n1/4 teaspoon salt\nInstructions:\nTo make the marinade, heat the chile de Arbol powder, ancho chile powder, cayenne, and cumin for 45 to 60 seconds in a small saute pan over medium-low heat. Transfer the spice mixture to a small bowl, and whisk in the orange juice, water, garlic puree, cane syrup, and oregano. Gradually whisk in the oil in a steady stream. \nSeason the meat with 1 teaspoon of the Cajun seasoning and the jerk seasoning. Place pork into a plastic resealable bag, add the marinade, and seal the bag. Marinate in the refrigerator for at least 8 hours and up to 24 hours. \nWhen ready to cook, heat a charcoal or gas grill. Remove the pork from the plastic bag and discard the marinade. Slice the tenderloin into 12 equal portions. Working with 1 piece at a time, place a piece of pork between 2 pieces of plastic wrap and pound out to a thickness of 1/8-inch. Complete with remaining tenderloin pieces. Combine the remaining 1/2 teaspoon Cajun seasoning with the salt, pepper, and chile de Arbol powder. Lightly brush both sides of the meat with olive oil and sprinkle with seasoning mixture. Thread each piece of pork onto a skewer (for stability, use 2 skewers for each piece of meat). Grill over medium-high heat for 6 to 7 minutes, turning occasionally. Serve immediately with Cilantro-Cucumber Tzatzki Sauce (see separate recipe).\nPreheat the oven to300 degrees. \nPlace the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown. \nStrain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator. \nCombine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about 2 months. \nCombine all ingredients in a small bowl. Store in an airtight container. The mix can be kept for up to 2 months. \n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Chili Oil or Dried Mushroom Oil\n4 fresh hot chilies (unseeded) or 8 dried chilies (of single type or mix for complex flavors) or 1-oz. dried mushrooms such as porcini or shiitake\n1 cup olive oil\nInstructions:\nChop mushrooms or chilies in a food processor until fine.Place in a pot with the oil and heat until mixture begins to bubble. Let cook 10-15 seconds and remove from heat. Swirl until just warm. Strain into a bowl through 4 layers of cheesecloth. Squeeze well to extract as much oil as possible. Pour into a sterilized jar or bottle, seal tightly, refrigerate and use within one week for best flavor.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Fruit and Vegetable Platter with Cilantro Crema\nKosher salt\n3/4 teaspoon chipotle chile powder\n1/2 cup Mexican crema or sour cream\n1/2 cup fresh cilantro\n1 clove garlic, chopped\n3 limes\n2 mangoes, peeled and cut into sticks \n1 small jicama, peeled and cut into sticks \n1 bunch radishes, trimmed and halved (quartered if large)\n1 large red bell pepper, cut into strips\n1 English cucumber, sliced\nInstructions:\nPulse 1/4 cup salt and the chile powder in a food processor until combined; let the powder settle before removing the lid, then transfer the chile salt to a small bowl and set aside.\nWipe out the food processor and add the crema, cilantro and garlic. Add the grated zest and juice of 1 lime and puree until smooth. Transfer to a small bowl; cover with plastic wrap and refrigerate until ready to serve.\nToss the mango and jicama sticks with the juice of 1 lime. Transfer to a platter along with the radishes, bell pepper and cucumber. Slice the remaining lime into wedges and add to the platter. Serve with the chile salt and cilantro crema.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Oven Roasted Squab with Piquillo-Black Pepper Sauce with Chickpea Polenta\n3 tablespoons olive oil\n1 large onion, coarsely chopped\n1 large carrot, peeled and coarsely chopped\n2 stalks celery, coarsely chopped\n2 cloves garlic, chopped\n1 cup red wine\n1 cup port\n6 cups chicken stock\n2 piquillo peppers, diced\n1 1/2 teaspoons coarsely cracked black pepper\nSalt\n2 tablespoons unsalted butter\n2 tablespoons olive oil\n4 squab (about 1 pound each)\nSalt and freshly ground pepper\n2 tablespoons olive oil\n1 large onion, finely chopped\n2 cloves garlic, finely chopped\n1 tablespoon cumin seeds, ground\n3 cups water\n1 tablespoon salt\n1 cup finely ground yellow cornmeal\n2 cups cooked chickpeas, drained and pureed\n2 tablespoons butter\nSalt and freshly ground pepper\n1/4 cup chopped parsley\nInstructions:\nHeat the oil in a medium saucepan over medium heat. Add the onion, carrot and celery and cook until soft. Add the garlic and cook 1 minute. Increase the heat to high. Add the red wine and port and cook until reduced by three-quarters. Add the stock and cook until reduced to 2 cups. Strain the sauce into a bowl and add the piquillo peppers and, cracked pepper and season with salt.\nPreheat oven to 450 degrees F. Heat butter and oil in a large saute pan over medium high heat. Season the squab with salt and pepper to taste and place in the pan, breast side down and cook until golden brown. Turn the squab over, place in the oven and roast for 10 to 12 minutes. Remove from the oven and let rest 5 minutes.\nHeat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the cumin and cook for 2 minutes. Increase the heat to high, add the water and 1 tablespoon of salt and bring to a boil. Whisk in the yellow cornmeal, reduce the heat to low and cook for 20 to 25 minutes, stirring with a wooden spoon occasionally until the mixture pulls away from the pan. Add the chickpea puree and cook for 5 minutes. Place the mixture into a buttered 8 by 10 baking dish and refrigerate until firm, about 2 hours. When ready to serve, heat the butter in a large skillet over medium heat. Cut the polenta into 2-inch squares or circles, season with salt and pepper and saute on both sides until golden brown. Garnish with parsley and serve with the squab and pepper sauce.\n", + "cuisine_type": "American, Mediterranean" + }, + { + "recipe": "Beer Batter Frito Misto\n2 cups all purpose flour, plus more for dusting\nKosher salt and freshly ground black pepper\n12 ounces beer, pilsner or ale\n1 egg yolk\nVegetable oil, for frying\nSage or basil leaves\n1/2 pound medium shrimp, shelled, deveined and butterflied\n1/2 pound calamari, cut into rings\n1/2 pound fresh white anchovies or sardines, cleaned and filleted\nLemon wedges, for garnish\nInstructions:\nPut flour into a bowl and season with salt and pepper. Stir in the beer, 1/2 half at a time, whisking to work out any lumps. Add the egg yolk and mix well to combine. The batter should be the consistency of heavy cream.\nIn a wok or deep fat fryer, heat a couple of inches of oil to 375 degrees F. Rinse and dry all ingredients to be fried. Fry the ingredients in the order listed. Coat ingredients with flour, shaking off the excess. Dip in batter and immediately place into hot oil. Do not overcrowd pan. Cook until golden: the herbs will cook quickly, the seafood will take a bit longer. Skim any loose pieces of batter from the oil. Drain on paper towels. Place on a large platter, season with salt and pepper, and squeeze over some lemon wedges. Serve immediately.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Gorgonzola Burgers\n3 pounds ground chuck\n1 (2-ounce) bottle Cajun hot sauce, or to taste\n2 cups hickory wood chips, soaked for 30 minutes\n4 muffaletta buns, or other very large rolls, spilt\n1 pound maple bacon, cooked until crisp\nGorgonzola Cheese Sauce, recipe follows\nBarbeque Sauce, recipe follows\n2 tablespoon all-purpose flour\n2 tablespoons butter\n1 cup heavy cream\n1/2 cup chicken stock\n1/4 cup white wine\n1 cup crumbled Gorgonzola\n1 cup apple cider vinegar\n1 cup ketchup\n2 tablespoons light brown sugar\n1 tablespoon hot sauce\n1 tablespoon yellow mustard\n1 tablespoon molasses\n1 teaspoon salt\n1 teaspoon crushed red pepper flakes\nInstructions:\nMix ground chuck and Cajun hot sauce together in a large bowl. Form mixture into 4 burgers of equal size. Cover and refrigerate for 1 hour. \nPreheat charcoal grill to medium-high heat. When coals are white hot, scatter soaked chips over. When chips have ashed over, grill burgers, turning once, to desired doneness. \nMeanwhile, toast muffaletta buns on grill. Place finished burgers on buns, top with maple bacon and Gorgonzola Cheese Sauce. Spear burgers with skewers or long toothpicks and quarter each. Serve Barbecue Sauce on the side.\nIn small saucepan over medium-low heat, melt butter. Whisk in flour to make a roux. Cook until flour loses its raw smell, about 2 minutes. \nWhisk in cream, stock and wine. Simmer over low heat until smooth and thickened, about 5 minutes. Whisk in cheese, bring just to a simmer, then serve immediately.\nCombine all ingredients in a medium sauce pan, whisking until combined. Bring to a simmer and cook over low heat until slightly thickened, about 5 to 10 minutes. \n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Mango Flavored Syrup for Soft Drinks\n8 ounces mango, peeled, pitted and chopped into large dice (can use frozen mango, thawed)\n3/4 cup sugar\n1/2 teaspoon vanilla extract\nPinch salt\n2 tablespoons orange juice\nClub soda or seltzer\nInstructions:\nIn a food processor or blender, combine chopped mango, sugar, vanilla extract and pinch salt. Puree fruit mixture and add 2 tablespoons orange juice to loosen. \nStrain into small pitcher and bowl. Refrigerate until needed. \nMix mango syrup with club soda or seltzer to desired strength for flavored soft drink.\n", + "cuisine_type": "American" + }, + { + "recipe": "Beef Fajitas\n1/4 cup fresh lime juice\n1/4 cup tequila\n4 cloves garlic, peeled and smashed\n2 tablespoons roughly chopped cilantro leaves\n2 tablespoons vegetable oil\n2 teaspoons Worcestershire sauce\n1 teaspoon dried crushed Mexican oregano\n1 teaspoon red pepper flakes\n1 teaspoon ground cumin\n1 teaspoon ground coriander\n2 pounds flank steak, fat trimmed\n2 teaspoons salt\n1 teaspoon ground black pepper\n6 large flour tortillas\n1 red bell pepper, stemmed, seeded, and thinly sliced\n1 green bell pepper, stemmed, seeded, and thinly sliced\n1 yellow bell pepper, stemmed, seeded, and thinly sliced\n1 large white onion, thinly sliced\n1 tablespoon minced garlic\nLime wedges, accompaniment\nCold Mexican beer, or tequila shots\nInstructions:\nIn a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add the steak, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.\nRemove the meat from the bag and pat dry. Season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.\nPreheat the grill to high, and preheat the oven to 325 degrees F.\nWrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil.\nCook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes before slicing.\nMeanwhile, in a large skillet, heat the remaining oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the garlic, remaining teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat.\nThinly slice the steak against the grain. Divide among the warmed tortillas and top with the vegetables. Squeeze with lime juice and serve immediately with cold beer or tequila shots.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Roasted Cod with Cashew Coconut Lime Topping\n3/4 cup roasted salted cashews, finely chopped\n3/4 cup unsweetened flaked coconut \n2 teaspoons olive oil \n1/2 teaspoon curry powder \n1/4 teaspoon kosher salt \n2 teaspoons finely grated lime zest \n3 tablespoons chopped fresh cilantro \nOlive oil, for the pan\n2 pounds skinless cod fillet, cut into 4 evenly-sized pieces \nKosher salt and freshly ground black pepper \n1 teaspoon ground coriander \n1/2 teaspoon curry powder \nLime wedges, for serving \nInstructions:\nFor the topping: Preheat the oven to 350 degrees F and line a baking pan with parchment paper.\nToss the cashews and coconut with the oil, curry powder and salt in the baking pan. Bake, stirring once or twice, until the coconut is golden brown, about 5 minutes (be careful, it can burn quickly towards the end). Stir in the lime zest and cool completely. Transfer to a bowl and stir in the cilantro.\nFor the fish: Increase the oven temperature to 425 degrees F and line a baking pan with parchment paper.\nDrizzle the parchment with olive oil and place the fish on top. Sprinkle all over with salt and pepper, turning the fillets to coat them with the oil. Sprinkle the top of the fish with the coriander and curry powder, then roast until the cod is just cooked through and flakes apart easily, 12 to 15 minutes.\nServe the fish with the cashew coconut topping and lime wedges on the side.\n", + "cuisine_type": "American, Indian" + }, + { + "recipe": "Shrimp in Mayonnaise\n1 egg yolk, at room temperature\nPinch salt\n2 teaspoons grainy Dijon mustard\nAbout 1 cup/250 ml grapeseed, vegetable, canola, or peanut oil\nLemon juice, to taste\nPinch white pepper\n1 tablespoon olive oil, for frying\n24 shrimp, peeled, but with tail intact\nInstructions:\nWhisk together the egg yolk, salt, mustard, and vinegar in a roomy bowl. To add the oil, start whisking the yolk mixture and let the oil fall from the spout, drop by drop, until you have achieved a thick, velvety mayonnaise. Taste it. Add lemon juice, salt, and pepper until the balance is to your liking.\nHeat the olive oil in a saute pan. Fry the shrimp until just cooked through and still juicy. Arrange the shrimp on a platter with the mayonnaise in a dish alongside, for dipping.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Fresh Vanilla Bean Whipped Cream\n1 cup heavy cream\n1/2 vanilla bean, split and seeds scraped \n1 1/2 teaspoons confectioners' sugar \nInstructions:\nPlace a large mixing bowl over another large mixing bowl filled with ice. Add the heavy cream and vanilla bean seeds to the bowl on top. Sift the sugar over the mixture. With a balloon whisk, beat the mixture vigorously until the cream reaches soft peaks. Stop immediately. Refrigerate until ready to use.\n", + "cuisine_type": "American" + }, + { + "recipe": "Parmesan Kale Chips\n2 bunches kale, washed and dried well (preferably using a salad spinner)\n3 tablespoons grapeseed oil \n1 teaspoons kosher salt \n1/4 cup finely-grated Parmesan cheese\nInstructions:\nPreheat the oven to 325 degrees F. Adjust one oven rack to the upper-middle position and the other oven rack to the lower-middle position.\nRemove and discard the ribs from the kale, then slice each leaf in half. In a large bowl, toss the kale with the oil and salt until evenly coated.\nDivide the kale among 2 baking sheets, making sure they are in a single layer and not overlapping. Sprinkle the Parmesan cheese over the kale. Set the baking sheets on the oven racks and bake, switching the baking sheets from bottom to top and top to bottom midway through baking, until the kale shrinks in size, about 20 minutes (it may not be completely crispy at this point, but as it cools it will crisp up).\nAllow the kale chips to cool completely and crisp up before serving.\n", + "cuisine_type": "American" + }, + { + "recipe": "Chocolate-Hazelnut Tart\n1/2 cup blanched hazelnuts\n1 cup all-purpose flour, plus more for dusting\n2 tablespoons sugar\n1/ 4 teaspoon salt\n6 tablespoons cold unsalted butter, cut into small pieces\n1 large egg, beaten\n1/2 teaspoon vanilla extract\n2 tablespoons cornstarch\n2 cups heavy cream\n3/4 cup chocolate-hazelnut spread\n1/2 teaspoon vanilla extract\n1/8 teaspoon salt\nInstructions:\nMake the crust: Toast the hazelnuts in a skillet over medium heat until golden, about 8 minutes. Let cool. Transfer 1/3 cup nuts to a food processor. Add the flour, sugar and salt; pulse until the nuts are finely ground. Add the butter and pulse until the mixture looks like coarse meal. Drizzle in the egg and vanilla; pulse until the dough starts to come together.\nTurn the dough out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour. Coarsely chop the remaining hazelnuts and reserve.\nRoll out the dough on a lightly floured surface into a 12-inch round. Press into the bottom and sides of a 9-inch tart pan with a removable bottom, then trim the excess dough. Prick the bottom all over with a fork. Refrigerate until firm, about 30 minutes.\nPreheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and weights and continue baking until golden brown all over, 15 to 20 minutes. Cool completely on a rack.\nMeanwhile, make the filling: Whisk the cornstarch into 1/4 cup cream in a bowl. Combine the remaining 1 3/4 cups cream, the chocolate-hazelnut spread, vanilla and salt in a small saucepan. Whisk in the cornstarch mixture and bring to a boil over medium heat, stirring and scraping the sides of the pan with a rubber spatula. Once the mixture starts to boil, stir constantly until thickened, about 2 minutes. Pour into the crust and swirl the top. Refrigerate until set, about 1 hour. Top with the reserved hazelnuts.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Grilled Hanger Steak with Smoked Veggies, Barbecue Sauce and Southwest Chimichurri\n3 cups red wine\n1/4 cup liquid smoke, plus more for brushing\n1/4 cup fig balsamic vinegar\n1 hanger or flank steak (about 2 pounds) \nSalt and freshly ground black pepper\n1/2 cup ketchup\n3 tablespoons Worcestershire sauce\n2 tablespoons agave syrup\n1 teaspoon adobo sauce\n1 chipotle chile in adobo, minced\n1/4 cup equal parts chopped capers and cornichons\n1/4 cup chopped fresh cilantro\n1/4 cup chopped fresh parsley\n1 jalapeno, diced\nExtra-virgin olive oil\nSalt and freshly ground black pepper\nSalt and freshly ground black pepper \n1 green bell pepper, sliced\n1 red bell pepper, sliced\n1 yellow bell pepper, sliced\n1/4 cup liquid smoke \nInstructions:\nFor the steak marinade: In a baking dish, whisk together the wine, liquid smoke and vinegar. Sprinkle the steak with salt and pepper and place in the marinade. Marinate for 15 minutes. \nFor the barbecue sauce: Combine the ketchup, Worcestershire sauce, agave, adobo sauce and chipotle chile in a saucepan and reduce until thick and spreadable.\nFor the Southwest chimichurri: Combine the capers, cornichons, cilantro, parsley and jalapeno in a food processor and pulse until the sauce is chunky. With the motor running, slowly pour in oil until the sauce is well combined and a little bit smooth; it should not be a pureed paste. Taste and season with salt and pepper.\nFor the smoked veggies and steak: Preheat a grill pan over medium-high heat. Remove the steak from the marinade and grill to desired temperature. Brush with a little liquid smoke for a grilled flavor and brush with the barbecue sauce. Reserve. \nGrill the bell peppers on a grill pan. \nWrap the wood chips in a foil pouch. Place the bell peppers and wood chips in a stockpot with the liquid smoke and 1 tablespoon water and steam for a few minutes to infuse flavor. \nServe the steak topped with the Southwest chimichurri and with the grilled peppers and remaining barbecue sauce on the side.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Stuffed Pork Chops\n1/2 cup kosher salt\n3 tablespoons sugar\n1 tablespoons light brown sugar\n2 quarts water\n4 (2-inch thick) pork chops, bone-in rib loin chops, split to bone\n2 slices bacon, chopped\n2 stalks celery, minced\n1 small onion, minced\n2 cloves garlic, minced\n1 tablespoon freshly chopped rosemary leaves\n1 tablespoon freshly chopped sage leaves\n2 tablespoons freshly chopped parsley leaves\n2 1/2 cups crumbled cornbread\n1/4 cup dried cranberries\n1/2 cup chicken broth\nSalt and freshly ground black pepper\nInstructions:\nWhisk salt and sugars in 2-quarts of cold water. Add pork chops and cover. Refrigerate for 1 hour. Remove the pork chops from the brine and dry well.\nIn a large heavy bottomed saute pan, begin to fry bacon. Add celery, onion and garlic to pan and allow to saute with the crispy bacon. Add rosemary, sage and parsley after bacon has cooked for 8 to 10 minutes. Saute until fragrant. Season with salt and pepper.\nIn a large bowl add cornbread, dried cranberries and chicken stock. Stir in the cooked vegetable mixture. Mix well.\nPreheat grill to medium-high heat.\nSeason the pork chops with salt and pepper. Stuff the chop with about 1/2 cup of stuffing. Use toothpicks to help seal the chops. Grill the chops for 5 to 7 minutes per side. Internal temperature should be 145 degrees F. Allow chop to rest for 5 minutes before serving.\n", + "cuisine_type": "American, Southern" + }, + { + "recipe": "Teriyaki Kabobs\nPorterhouse steak, cut into cubes\n1 cup soy sauce\n2 teaspoons grated fresh ginger root\n1/2 cup sugar\n1/4 cup sherry wine\n1 tablespoon sesame oil\nFresh island peppers\nSweet Maui onions\nVine ripened island cherry tomatoes\nFresh mushrooms\nSkewers, if wooden, soaked in water for 20 to 30 minutes\nInstructions:\nMix all ingredients together and marinate the kabobs before grilling.\n", + "cuisine_type": "Japanese" + }, + { + "recipe": "Ropa Vieja Roulade\n3 poblano peppers\n2 red bell peppers\n1 large white onion, sliced into 1-inch-thick rounds\nOne 2-pound flank steak\n1/2 cup cilantro leaves, finely chopped\n1/3 cup tomato paste (3 ounces)\n1 tablespoon olive oil\n1 teaspoon ground cumin\n1 teaspoon dried oregano, preferably Mexican\n6 scallions, white and light green parts only, finely chopped\nKosher salt\n1/2 cup pimento-stuffed Spanish olives\nInstructions:\nPrepare an outdoor grill for direct and indirect grilling. (If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.) Cook the poblano and bell peppers on the grill, turning occasionally, until completely charred on the outside, about 15 minutes. Transfer to a bowl and cover with a plate to steam for about 10 minutes.\nMeanwhile, grill the onions until golden and soft, about 10 minutes. Transfer to a plate. Peel the poblano and bell peppers and remove and discard the stems and skins. Cut the flesh into 1/2-inch strips and set aside. (Keep the poblano strips separate from bell pepper strips.)\nSet the steak on a cutting board. Using a long thin knife and starting at the thin, narrow end of the steak, slice it in half horizontally leaving 2 inches of the meat uncut at the wide end of the steak so the pieces stay attached. Open it up like a book so you have one long piece. Pound the steak with a meat mallet to an even thickness of about 1/4 inch.\nArrange the steak flat on a work surface with a long side facing you. Combine the cilantro, tomato paste, oil, cumin, oregano, scallions and 2 teaspoons salt in a bowl. Spread the paste all over the top of the steak. Working in three batches, arrange vertical stripes of the poblanos, bell peppers, onions, and olives on the steak until the steak is covered, leaving 2 inches empty at each end.\nRoll up the steak like a jelly roll, starting at one of the short ends. Tie the steak closed around the circumference with butcher's twine at 2-inch intervals. Tie one more piece of twine lengthwise around the steak.\nPut the steak on the direct heat side of the grill and cook, turning, to brown all 4 sides, about 2 minutes per side. Move the steak to the indirect heat side of the grill, cover and cook, turning occasionally, until the center of the steak registers 115 degrees F on an instant-read thermometer, 25 to 30 minutes for a steak that is well-done on the outside and medium-rare in the center. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest about 10 minutes.\nUntie the steak and cut it into 6 thick slices. \n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "New England Lobster Roll\n1 live lobster or one pound cooked lobster meat, 2 cups\n1/4 cup celery\n1/4 cup mayonnaise\nSalt and freshly ground black pepper\nHot dog buns\nButter\nPaprika\nInstructions:\nPut lobster in boiling water and cover. Turn down heat and simmer for 8 to 10 minutes. Drain the lobster and remove meat from shell. Cut lobster and celery and combine them in a bowl with mayonnaise, salt and pepper. Smear outside of hot dog buns with butter. Put on griddle and cook 1 minute. Fill buns with lobster mixture. Sprinkle with paprika.;\n", + "cuisine_type": "New EnglandText: Chicken Tik" + }, + { + "recipe": "Pan Seared Scallops with Crab Salad and Carrot Puree\n8 ounces carrots, peeled and chopped\n1 teaspoon honey \nSalt and freshly ground black pepper\n5 strips bacon\n1 1/2 cups maple syrup\n1 tablespoon cornstarch, optional\n1 pound crab claw meat\n1/4 cup julienned apple\n1/4 cup julienned carrot\n1/4 cup mayonnaise \n2 tablespoons lemon juice \n2 tablespoons diced red onion \nSalt and freshly ground black pepper\n6 scallops (size U8), dry pack\nSalt and freshly ground black pepper\n2 tablespoons grapeseed oil\n2 tablespoons butter \n6 small leaves romaine heart \n3 scallions, julienned\nInstructions:\nFor the puree: In a small saucepot, bring 4 cups water to a boil. Add the chopped carrots, and boil until soft. Strain the carrots and reserve 1 cup of the cooking liquid.\nPlace the carrots in a blender with the honey, and puree. Adjust the consistency with the reserved cooking liquid. Season with salt and pepper, and cool completely.\nFor the syrup: In a saute pan, cook the bacon until crispy. Remove the bacon from the pan and drain on paper towels. Then chop the bacon and add it to a small saucepot with the maple syrup, and bring to a simmer. Reduce the syrup to a volume of 1 cup.\nIf the syrup is very runny, thicken with a slurry of the cornstarch mixed with 2 tablespoons water.\nFor the crab salad: In a bowl, combine crab, apples, carrots, mayonnaise, lemon juice and onion, and mix gently. Season with salt and pepper.\nFor plating: Sprinkle the scallops with salt and pepper. Heat a saute pan over high heat until smoking. Add the oil and then place the scallops in the pan. Sear until golden brown and the scallops release from the pan, about 3 minutes. Flip and cook for another minute. Add the butter to the pan and baste the scallops with the butter for about 1 more minute. Remove the pan from the heat and allow the scallops to rest.\nOn each serving plate, drag a spoonful of carrot puree across the plate. Place 2 ounces of crab salad at the center of each plate. Trim the romaine leaves into a diamond and place on top of the crab salad. Place the seared scallop against the lettuce leaf and drizzle 1 ounce of the bacon syrup with some bacon pieces over the scallop. Garnish with the scallions and serve.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Chilka-Style Pan-Seared Black Bass\n2, 6 ounce fish filets\n6 ounce shallots\n1 ounce ginger, chopped\n3/8 ounce cloves garlic\n2 Granny Smith apples\n1 Asian pear\n2 leeks (white only)\n4 ounce onions\n2 bunches of celery\n1 mango\n2 ounce grape seed oil\n1/2 ounce ground coriander\n1 1/2 ounce turmeric\n2 ounce curry powder\n24 ounce sake, reduce by 1/4\n48 ounce chicken stock, reduce by 1/2\n6 ounce cream\n13 and 1/2 ounce coconut milk\n1 ounce butter\n1 piece mature coconut\n1/2 bunch fresh basil (purple, if you can find it)\nClean California frisee\nInstructions:\nFirst chop all of the above to medium; sweat all ingredients with oil (to cook with no color). Simmer 20-30 minutes, then strain.\nSecond cook the ground coriander, turmeric and curry powder for 1-2 minutes. Puree the sake and chicken stock into a hand blender then strain it. Add the cream, coconut milk and butter, then taste.\n", + "cuisine_type": "Indian, Thai" + }, + { + "recipe": "Perfectly Boiled Eggs\nWater to cover\nPinch salt\n1 dozen large eggs\nInstructions:\nPlace the eggs in a saucepan and cover with water. Season with a pinch of salt. Place the pan over medium heat and bring to a boil. Cook for 2 minutes. Remove from heat and cover with a lid. Allow the eggs to sit for 11 minutes. Drain and cool the eggs for 2 minutes in ice water. Drain and peel the eggs.\n", + "cuisine_type": "American" + }, + { + "recipe": "Sisig Crunch-A-Dilla\n2 cups shredded Monterey Jack cheese\nOne 10- to 12-inch flour tortilla \n1/2 pound your choice cooked and chopped meat\n2 tablespoons sour cream or Mexican crema \n2 tablespoons guacamole \nOne 5-inch corn tostada \n1 1/2 cups shredded iceberg lettuce \n1/2 cup shredded purple cabbage \n2 tablespoons pico de gallo or salsa \n1/2 cup pickled jalapenos\n1 cup nacho cheese sauce \nInstructions:\nPreheat a flattop, griddle or large nonstick pan over medium heat. Sprinkle a 5-inch circle of Monterey Jack cheese in the center of the flour tortilla. Add the meat.\nSpread Mexican crema and guacamole on the top of a corn tostada.\nPlace the tostada on top of the meat, then add the lettuce, shredded cabbage, pico de gallo and a little more Monterey Jack cheese.\nTo fold the crunchwrap, start at the bottom of the flour tortilla and fold the edge up and over the center. Continue to work your way around, folding the tortilla up and over the center fillings, until completely enclosed. Grill the crunchwrap folded-side down, on the flattop or pan. Place a grill press on top and grill each side until brown, about 3 minutes.\nCut in half and serve with pickled jalapenos and nacho cheese for dipping.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "S'mores Eclairs\n2 tablespoons cocoa powder\n1 cup all-purpose flour\n1 cup water\n1/4 pound unsalted butter\n2 tablespoons sugar\n1/4 teaspoon fine salt\n4 eggs\n36 large marshmallows\nChocolate Sauce, recipe follows\n10 ounces semisweet chocolate, finely chopped\n1 cup heavy cream\nInstructions:\nPreheat the oven to 425 degrees F. \nSift the cocoa powder and flour together at least 3 times. Set aside. Place the water, butter, sugar, and salt in a heavy 2-quart saucepan. Bring this mixture just to a boil over high heat. Remove from heat and add the sifted cocoa and flour in all at once. Stir with a wooden spoon until the dough comes together to form a ball. Return the pan to medium-high heat and beat constantly until a film develops on the bottom of the pan, about 2 minutes. Do not let it burn. \nTransfer the dough to the bowl of an electric mixer with a paddle attachment. Add the eggs 1 at a time, beating well after each addition. Scrape down the side of the bowl and continue to beat the dough for 4 minutes at high speed. Transfer the dough into a piping bag fitted with a large star tip. Line a baking sheet with parchment paper and pipe 3 to 4-inch log shapes onto the paper. Bake for 10 minutes; then reduce the oven temperature to 325 degrees F. Bake for another 15 minutes. Turn the oven off. Remove the eclairs from the oven and poke a hole in each one using a skewer or piping nail. Place the eclairs back in the oven and leave the door ajar for 10 minutes, allowing the eclairs to dry. \nCut the eclairs in 1/2 lengthwise with a serrated knife. Place the bottom halves of the eclairs on a sheet pan and put 3 marshmallows into each. Place under the broiler until golden, watching closely. Remove from oven. Place tops on and ladle the chocolate sauce over top.\nPlace the chocolate in a stainless-steel bowl. Pour the heavy cream into a small saucepan over medium-high heat and heat the cream until just before the boiling point. Pour the cream over the chocolate and let sit for 1 minute. Whisk until smooth and glossy.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Spiced Beef Hot Dish With Bacon Jalapeno Cornbread\n3 strips bacon\n3 pounds boneless beef chuck, 1-inch cubes \nKosher salt and freshly ground black pepper \nOil, if needed\n2 medium carrots, chopped \n1 jalapeno, minced \n1 medium yellow onion, chopped \n2 cloves garlic, minced \n1 tablespoon baharat \n1 teaspoon chili powder \nOne 14-ounce can fire-roasted diced tomatoes \nOne 14-ounce can beef broth \nTwo 14-ounce cans chickpeas, drained \n1/2 cup golden raisins \n1 cup cornmeal\n1 cup all-purpose flour \n1 teaspoon baking powder \n1/2 teaspoon baking soda \n1 teaspoon kosher salt \n1 large egg \n1 stick unsalted butter, melted and cooled \n1 cup whole milk Greek yogurt, plus more for serving \n1 tablespoon honey \n1 jalapeno, minced \nChopped fresh parsley, for garnish \nInstructions:\nFor the spiced beef hot dish: Place the bacon in an even layer in a Dutch oven or large cast-iron pan and turn the heat to medium-high. Cook until crispy and the fat is rendered, a few minutes per side. Meanwhile, sprinkle the beef with salt and pepper. Remove the bacon to paper towels to drain, leaving the bacon fat in the pan. Working in batches, place the beef in an even layer in the Dutch oven and sear until browned on all sides, adding a drizzle of oil if the Dutch oven ever seems dry, about 4 minutes per side. Remove to a plate or shallow bowl. Crumble the bacon and set aside.\nReduce the heat to medium and add the carrots, jalapeno and onion and cook until translucent, 7 to 10 minutes. Add the garlic and cook 1 minute. Add the baharat and chili powder and toast with the vegetables, 1 minute. Add the tomatoes and broth and bring to a boil. Add the beef and any accumulated juices, the chickpeas and raisins. Reduce to a simmer, then cover and let cook 1 to 1 1/2 hours. Season to taste. \nFor the cornbread: Preheat the oven to 400 degrees F. \nWhisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the egg, melted and cooled butter, yogurt and honey in a medium bowl. Add the wet ingredients to the dry ingredients. Fold in the jalapeno and bacon.\nUsing a cookie scoop, dollop the cornbread batter on top of the chili to cover. Bake, uncovered, until golden brown, 25 to 30 minutes. Remove and serve with yogurt and chopped parsley.\n", + "cuisine_type": "American, Southern" + }, + { + "recipe": "Buttermilk Panna Cotta\n1 (.25-ounce) envelope unflavored gelatin\n1 cup half-and-half\n3/4 cup sugar\n2 vanilla beans, split and scraped\nPinch kosher salt\n2 cups buttermilk, at room temperature\nInstructions:\nSprinkle the gelatin over 2 tablespoons of water in a small bowl and let stand for 5 minutes.\nMeanwhile, in a medium saucepan over medium-low heat, combine the half-and-half, sugar, vanilla pods, vanilla seeds and pinch of salt. Simmer for 5 minutes, stirring frequently to dissolve the sugar and avoid scorching the milk. Reduce the heat and add the gelatin and buttermilk. Strain through a fine sieve, removing the vanilla pods and any milk solids.\nPour mixture into 8 small ramekins and let cool to room temperature, about 45 minutes. Transfer to fridge and chill for 3 hours. To serve, briefly dip the bottoms of the ramekins in warm water and invert onto dessert plates.\nBYOC: Top with your favorite fresh berries when in season. If you have the time, try and make a creamy caramel sauce by using sugar, water and half-and-half. Be creative and swipe the plate in a creative pattern. Let your inner artist come out.\n", + "cuisine_type": "Italian, French" + }, + { + "recipe": "Grapefruit Tart\n1 1/2 cups graham cracker crumbs (crushed in a food processor or in a resealable plastic bag with a rolling pin)\n8 tablespoons (1 stick) salted butter, melted\n2 tablespoons sugar\nOne 14-ounce can sweetened condensed milk\n2 large egg yolks\n1 large grapefruit, zested and juiced (1/2 cup juice)\nRed food coloring, for tinting, optional\nWhipped cream, for serving\nInstructions:\nPreheat the oven to 350 degrees F.\nFor the crust: Pour the graham cracker crumbs into a bowl and stir in the melted butter and sugar. Press the mixture into a 9-inch tart pan with a removable bottom and bake until golden and set, about 5 minutes. Set aside to cool slightly.\nFor the filling: Mix the condensed milk, egg yolks and grapefruit zest and juice in the bowl of a mixer, then mix on high until smooth and thick. Add a few drops of the food coloring, if using, to give it a ruby grapefruit color, and stir thoroughly to combine.\nPour the mixture into the crust and bake until set, about 15 minutes. Allow to cool, then refrigerate for at least 1 hour. Serve with whipped cream.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Pear Tarte Tatin\n1 stick (8 tablespoons) unsalted butter, cut into pea-size pieces\n1 cup all-purpose flour, plus extra for rolling \n1/4 cup sugar \nPinch kosher salt \nZest of 1 lemon\n1 large egg yolk \n2 to 3 tablespoons ice water \n1 cup sugar\n1/4 cup apple cider \nJuice of 1/2 lemon\n1 vanilla bean, seeds scraped \n1 stick (8 tablespoons) unsalted butter, cut into pats \n6 pears, such as Bosc, halved, stemmed and seeded\n1/2 cup mascarpone mixed with 2 tablespoons sugar, for garnish \nInstructions:\nFor the crust: Combine the butter, flour, sugar, salt and lemon zest in a food processor and pulse until it looks like finely grated Parmigiano. Add the egg yolk and 1 to 2 tablespoons of the ice water. Pulse, pulse, pulse until the mixture comes together. If it seems a bit dry, add a little more water and pulse, pulse, pulse until the mixture comes together into a ball. Dump the whole thing out onto a lightly floured work surface. Knead the mixture only enough to make it a smooth ball, 1 or 2 times. Using a rolling pin or your fingers, roll or press the dough out into an even circle 11 to 12 inches in diameter. Transfer to a cookie sheet lined with plastic wrap and enclose the dough in plastic wrap, then refrigerate for at least 1 hour, or preferably overnight.\nFor the filling: Preheat the oven to 425 degrees F.\nPlace the sugar, apple cider, lemon juice and vanilla bean seeds in a 10-inch nonstick ovenproof pan and stir to combine. Bring the mixture to a boil over high heat, brushing down the sides of the pan occasionally with a pastry brush dipped in water, if necessary. Cook, swishing the pan around gently to promote even cooking, until the mixture turns light brown, 6 to 7 minutes. Continue to cook the mixture until it becomes a much deeper amber color, another minute or so. Remove from the heat and stir in the butter, 2 pats at a time. The mixture will bubble up. That is okay, just be VERY CAREFUL not to get any of this on you. When all of the butter has been incorporated, begin to arrange the pears rounded-side down in circles. Try to do this neatly and in a pretty way. Remember, the bottom will be the top!\nReturn the pan to the burner and cook over medium heat for 20 minutes, then remove from the heat.\nRetrieve the chilled pastry and place it on top of the pears. Tuck the pastry in around the edges of the pan. Bake until the dough is golden brown and crispy, 20 to 25 minutes. Let the tart cool for 10 to 15 minutes. Place a serving platter upside down on top of the pastry and CAREFULLY flip the platter and the pan over. Let the tart fall gently out of the pan.\nSlice tart into pieces and garnish with a dollop of sweetened mascarpone.\n", + "cuisine_type": "French, European" + }, + { + "recipe": "Buttery Bananas\n4 yellow, firm bananas, peeled and chopped\n6 tablespoons butter\n3 tablespoons brown sugar\nPinch salt\nIce cream, for serving\nInstructions:\nMelt the butter in a saute pan and add the bananas, stirring to coat. Sprinkle over the brown sugar and a pinch of salt. Saute until the bananas are tender and the brown sugar thinly coats everything, 2 to 4 minutes. Serve warm over cold ice cream.\n", + "cuisine_type": "American" + }, + { + "recipe": "Chicken with Orange-Sage Sauce with Herbed Cheese-Stuffed Bread Twists\n1 (11-ounce) container refrigerated breadsticks\n2 tablespoons herbed cheese, divided (recommended: Boursin)\n1 egg white\nSalt and freshly ground black pepper\n1 tablespoon olive oil\n6 boneless skinless chicken breast halves (about 5 ounces each)\n1 cup orange juice\n2 teaspoons Dijon mustard\n2 teaspoons cornstarch\n1 teaspoon dried thyme\n1 teaspoon dried sage\nInstructions:\nPreheat oven to 375 degrees F.\nUnroll breadstick dough into 12 separate breadsticks. Using a wet fingertip, make a \\canal\\ down the center of each breadstick. Spread cheese into canals (about 1/2 teaspoon per breadstick). Fold over breadsticks, covering filling and pinch the edges together to seal. Stretch and twist the breadsticks into 8-inch twists and place side-by-side on a baking sheet. Brush twists with egg white and sprinkle with salt and black pepper. Bake 12 minutes, until golden brown.\nMeanwhile, heat oil in a large skillet over medium-high heat. Season both sides of chicken with salt and black pepper. Add chicken to pan and cook 2 minutes per side, until golden brown. In a medium bowl, whisk together orange juice, mustard, cornstarch, thyme, and sage. Add mixture to pan and bring to a simmer. Simmer 2 to 3 minutes, until sauce thickens and chicken is cooked through. Serve 4 chicken breast halves with all of the sauce and bread twists. Reserve remaining chicken for spring rolls.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Nutty Star Sandwiches\n16 slices whole grain walnut bread\nCream cheese\nStrawberry jelly\n4 strawberries, hulled and thinly sliced\nInstructions:\nSpread 8 of the bread slices with cream cheese, and the remaining 8 with jelly. Sandwich cream cheese slices with strawberry slices. Using star shaped cookie cutters, cut out shapes. Place strawberry slice on top of the sandwich, for garnish.\n", + "cuisine_type": "American" + }, + { + "recipe": "Maple Buttermilk Tart\n1 cup all-purpose flour, plus more for dusting\n2 tablespoons fine stone ground cornmeal\n2 tablespoons confectioners' sugar\n2 tablespoons superfine sugar\nPinch fine salt\n6 tablespoons cold unsalted butter, cut into 6 pieces\n1 large egg yolk, lightly beaten\nGranulated or sanding sugar, for garnish, optional\n2/3 cup maple sugar\n2 tablespoons all-purpose flour\nPinch fine salt\n5 tablespoons butter, melted and slightly cooled\n3/4 cup buttermilk\n1 teaspoon vanilla extract\n2 large eggs, lightly beaten\nInstructions:\nFor the crust: Pour the flour, cornmeal, sugars and salt into the bowl of a food processor fitted with a metal blade and process to combine. Scatter the butter over the top and pulse with the dry mixture to coat, and then continue pulsing until cool and almost sandy, about eight 3-second pulses. Drizzle the yolk over the top, and pulse again until the ingredients are moist and barely starting to clump, about another 8 pulses. The dough should just hold together when you squeeze it in your palm. If not, add 1 teaspoon of cold water and pulse briefly. \nTurn the dough out onto a lightly-floured work surface. Smear out the dough across the work surface using the heel of your hand until it begins to come together. Gather the dough back together and shape it into a disc. Wrap in plastic and chill for 1 hour. \nLet the dough warm up slightly before rolling it out (if you roll it while it is cold, it will crack). Roll the dough on a lightly-floured work surface with a rolling pin into a 1/8 to 3/16-inch-thick circles, 10 to 11 inches in diameter. Fit the dough into an 8-inch tart pan with a removable bottom. Don't worry if it cracks a bit; you can patch it with some of the trimmings. Press the dough firmly into the bottom of the pan where it meets the sides, and then roll the rolling pin across the pan to cut off the overhang. Press the dough firmly against the sides of the pan and back up to the top using your fingers (sometimes the rolling pin pushes the dough down the sides of the pan a bit). Chill in the refrigerator for 30 minutes. \nPreheat the oven to 350 degrees F. Position the rack on the lowest rung of the oven and put a baking sheet on top. Line the chilled crust with a 10-inch coffee filter and weight it down with dried beans or rice. Place on the hot baking sheet and bake until the sides begin to turn golden brown, 15 to 20 minutes. Remove the shell from the oven, carefully remove the beans and filter and then return to the oven until completely golden brown and baked through, another 10 to 15 minutes. Reduce the heat to 325 degrees F. Let cool before adding the filling, about 10 minutes. \nFor the filling: Pulse the maple sugar, flour and salt in a food processor until combined. Add the melted butter and pulse to combine, and then add the buttermilk and vanilla and pulse to combine again. Add the eggs and pulse until just combined-don't over-mix. Strain into the tart shell. Bake the tart until the sides are set (they may puff slightly) and the middle still jiggles slightly when you tap the pan, 30 to 35 minutes. Cool on a rack for at least 45 minutes. Serve warm or at room temperature, garnished with cookies as desired.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Peppe's Mare e Monte: Peppe's Surf and Turf Pasta\n5 tablespoons/74 ml extra-virgin olive oil\n2 cloves garlic, chopped\n1 teaspoon/5 g, dried chile pepper, optional\n2 small zucchini, thinly sliced\n16 large shrimp\n12 cherry tomatoes, halved\nSalt\nBunch fresh flat-leaf parsley, chopped\n1 1/2 cups/352 ml white wine\n1 pound/457 g paccheri or rigatoni pasta\nFreshly grated Parmigiano cheese, for sprinkling\nInstructions:\nHeat up extra-virgin olive oil in a large saucepan. Add the garlic, chile pepper, if using, zucchini, and fry the zucchini until it is 'al dente'. Then add shrimp, tomatoes, salt, parsley, and wine. Cover and let simmer for 5 minutes.\nWhile the sauce is cooking, cook the pasta in a pot of boiling salted water. Stir to prevent the strands from sticking together.\nRemove the shrimp and the zucchini from the pan and set aside, leaving some sauce in the pan. Drain the pasta when it is 'al dente' and add to the saucepan. Sprinkle with Parmigiano cheese and mix well. Transfer to a serving platter and top with the shrimp and zucchini. Sprinkle with parsley and serve immediately.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Classic Cream Puffs with Chocolate Sauce\n3/4 cup granulated sugar\n3 tablespoons cornstarch\nPinch kosher salt\n6 large egg yolks\n2 cups whole milk\n2 tablespoons unsalted butter\n1 tablespoon vanilla bean paste\n1/2 cup whole milk\n1 stick (8 tablespoons) unsalted butter\n1 teaspoon kosher salt\n1 cup all-purpose flour\n4 large eggs\n1 cup heavy cream\n1 1/2 cups chopped semisweet chocolate\n1/4 teaspoon ground cinnamon\nConfectioners\\u2019 sugar, for garnish\nInstructions:\nMake the pastry cream: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Whisk in the egg yolks until combined, then whisk in the milk. Heat over medium-low heat, whisking constantly, until it starts to thicken, 4 to 5 minutes. Immediately remove from the heat.\nWhisk in the butter and vanilla bean paste. Transfer to a bowl, then press a sheet of plastic wrap on the surface of the pastry cream. Let cool, then refrigerate until chilled through, at least 2 hours and up to overnight.\nStart the cream puff dough: In a medium saucepan, bring the milk, butter and salt to a simmer over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, until the mixture comes together. Cook until the mixture starts to pull away from the sides of the pan into a ball and looks dry, 3 to 5 minutes more.\nFinish the cream puff dough: Using a wooden spoon, beat in the eggs, one at a time, waiting until they are fully incorporated before adding the next. Mix until the batter is shiny and stiff. Alternatively, you can use a stand mixer fitted with a paddle attachment on medium-low speed to incorporate the eggs. Transfer the batter to a pastry bag fitted with a 1/2-inch round pastry tip.\nPreheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.\nForm and bake: On the prepared baking sheet, pipe rounds of dough that are 1 1/2 to 2 inches wide and about 1 inch high, allowing 1 inch between each. Alternatively, measure out a scant 1/4-cup dough for each puff. Wet your finger and press down any pointed tops on the cream puffs. Bake for 15 minutes. Lower the oven to 350 degrees F and bake until firm to the touch, another 15 to 20 minutes.\nFinish baking: Shut the oven off. Let the puffs dry inside the oven for 10 minutes. Remove and let cool.\nAssemble: Using a paring knife, hollow out a hole in the bottom of each of the puffs. Pipe the pastry cream into the hole. Alternatively, you can cut the top off each puff and remove any undercooked dough in the center, then fill with the pastry cream and top with the top again. Hold in the refrigerator until ready to garnish and serve.\nMake the chocolate sauce: In a small pot, heat the cream. In a small bowl that fits over the pot of cream (without the bottom of the bowl touching the cream), combine the chocolate with the cinnamon. Use the pot of cream as the bottom of the double boiler and melt the chocolate over the cream. When the chocolate is melted, add the heated cream to the bowl with the chocolate and whisk to combine. Keep warm.\nTop the cream puffs with a sprinkle of confectioners\\u2019 sugar and some of the chocolate sauce.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Chicken Mishmash\n1 1/2 cups leftover chicken, skinless, finely chopped\n1 red pepper, finely diced\n2 cloves roasted garlic\n2 eggs\n1 handful grated cooked potatoes\nSalt and pepper\n2 tablespoons of canola oil\nInstructions:\nCombine the chicken, red pepper, garlic, eggs and potatoes in a large bowl. Sprinkle with salt and pepper. Take a handful of the mixture and make 1 patty, making 4 in all. In a hot pan, add the oil and sear the chicken patties until browned, about 2 minutes on each side.\n", + "cuisine_type": "British, Irish" + }, + { + "recipe": "Quickest Puff Pastry\n10 ounces (2 1/2 sticks) cold unsalted butter\n1/2 cup cold tap water\n1 teaspoon salt\n2 cups unbleached, all-purpose flour (about 9 ounces)\nInstructions:\nCut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and refrigerate while preparing remaining ingredients.Measure water and add salt; stir to dissolve and set aside.\nCoarsely dice remaining 4 tablespoons (1/2 stick) butter. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses.\nAdd remaining butter and pulse once or twice to distribute. Add water and pulse 3 or 4 times, just until dough forms a rough ball. Do not over-process.\nFlour work surface and scrape dough from work bowl. Shape dough into a rough rectangle and place between 2 pieces of plastic wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough.\nPeel away plastic wrap and invert dough to floured work surface. Peel away second piece of wrap. Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough. Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm.\n", + "cuisine_type": "French, Italian" + }, + { + "recipe": "Ina Garten's Guacamole\n4 ripe hass avocados\n3 tablespoons freshly squeezed lemon juice (1 lemon)\n8 dashes hot pepper sauce\n1/2 cup small-diced red onion (1 small onion)\n1 large garlic clove, minced\n1 teaspoon kosher salt\n1 teaspoon freshly ground black pepper\n1 medium tomato, seeded and small-diced\nMultigrain chips, for serving\nInstructions:\nCut the avocados in half, remove the pits and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomato. Mix well and taste for salt and pepper. Serve with chips.\n", + "cuisine_type": "American" + }, + { + "recipe": "Chive Risotto Cakes\nKosher salt\n1 cup uncooked Arborio rice\n1/2 cup Greek yogurt\n2 extra-large eggs\n3 tablespoons minced fresh chives\n1 1/2 cups grated Italian fontina cheese (5 ounces)\n1/2 teaspoon freshly ground black pepper\n3/4 cup panko (Japanese dried bread flakes)\nGood olive oil\nInstructions:\nBring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.\nMeanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.\nWhen ready to cook, preheat the oven to 250 degrees F.\nSpread the panko in a shallow dish. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick. Place 4 to 6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Arrange on a serving platter and serve hot.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Moroccan Couscous\n2 tablespoons extra-virgin olive oil\n2 cloves garlic, smashed\n2 yellow onions, finely diced\n1 teaspoon ground cinnamon\n1 teaspoon ground cumin\n1 teaspoon ground turmeric\n1 turnip, peeled and cubed\n4 cups organic chicken stock\n2 cups canned chickpeas, drained and rinsed\n1/2 cup dried apricots, quartered\n1/2 cup dried figs, quartered\n1 red bell pepper, cubed\n1 butternut squash, cubed\n1 zucchini, cubed\nSalt and freshly ground black pepper \nSalt and freshly ground black pepper\n2 cups couscous\n1/2 cup roasted pistachios, crushed\n1/2 cup fresh cilantro leaves, minced\nInstructions:\nHeat the olive oil in large saucepan over medium heat. Add the garlic, onions, cinnamon, cumin and turmeric. Saute until fragrant, 2 to 3 minutes. Add the turnips and saute for 5 minutes. Deglaze with the chicken stock. Add the chickpeas, apricots, figs, red bell pepper, squash and zucchini. Stir and let simmer until tender, about 15 minutes. Discard the garlic and season with salt and pepper. Put the couscous in a large bowl. Boil 2 1/2 cups water and pour over the couscous. Cover and let sit for 5 minutes. Fluff the couscous with a fork. \nAdd 1/2 cup couscous to a bowl and ladle on some stew. Garnish with some pistachios and cilantro.\n", + "cuisine_type": "Moroccan" + }, + { + "recipe": "Guacamole Cake\nNonstick cooking spray\n1 16 1/2-ounce box chocolate cake mix (plus required ingredients)\n1 16-ounce tub chocolate frosting\n12 chocolate sandwich cookies, ground in a food processor\n1 pint vanilla ice cream, softened\nGreen, yellow and red food coloring, for tinting \n1/4 cup red and/or green candied cherries, chopped\nCinnamon-sugar pita chips, for serving\nInstructions:\nPreheat the oven to 350 degrees F. Spray a 2 1/2-quart ovenproof bowl with cooking spray. Put paper liners in 3 cups of a muffin pan. Prepare a chocolate cake mix as directed. Fill the liners two-thirds of the way, then pour the rest into the prepared bowl. \nBake the cupcakes and bowl cake until a toothpick inserted into the centers comes out clean, about 18 minutes for the cupcakes and 50 minutes for the bowl cake. Let cool. Remove the bowl cake and peel off the liners; freeze 20 minutes. \nPut the bowl cake upright on a cake board or plate. Carve out the middle, about 1 inch from the edge, with a paring knife to make room for the \\guacamole.\\\nCover the top and sides of the bowl cake with chocolate frosting. \nPat ground chocolate sandwich cookies over the frosting to cover. Invert the cake onto another cake board or plate. \nFrost the bottom of the bowl cake. Trim the cupcake tops to make them level and attach to the bottom of the bowl cake with frosting. \nFrost the sides of the cupcakes as shown. Pat cookie crumbs into the frosting to cover completely. Transfer to the freezer. \nMix the ice cream with 14 drops of green food coloring, 8 drops of yellow and 2 drops of red until it turns guacamole green. Stir in the candied cherries. \nInvert the cake so it's bowl-side up. Pat any loose crumbs into place, then fill with the ice cream. Freeze at least 1 hour. Serve with cinnamon-sugar pita chips. \n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Chocolate-Cream Sandwich Cookies\n1 1/2 cups all-purpose flour, plus more for dusting\n1/4 cup plus 1 tablespoon unsweetened cocoa powder\n1/2 teaspoon baking powder\n1/4 teaspoon salt\n1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature\n2/3 cup granulated sugar, plus more for sprinkling\n1 large egg\n1 teaspoon pure vanilla extract\n2 ounces semisweet chocolate, chopped\n1 cup confectioners' sugar\nInstructions:\nWhisk the flour, 1/4 cup cocoa powder, the baking powder and salt in a bowl. Beat 1 stick butter and the granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 to 5 minutes. Beat in the egg and 1/2 teaspoon vanilla. Reduce the mixer speed to medium low; beat in the flour mixture until just incorporated. Divide the dough between 2 sheets of plastic wrap; form into flat rectangles. Wrap and refrigerate until firm, at least 1 hour.\nPosition racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment. Working with 1 piece at a time, roll out the dough into a 10-inch square (1/8 inch thick) on a lightly floured surface. Cut into 1-by-2 1/2-inch rectangles. Transfer to the prepared baking sheets; prick with a fork and sprinkle with granulated sugar. Chill until firm, 15 minutes. Bake, switching the pans halfway through, until the cookies are firm, 13 to 16 minutes. Let cool completely on the baking sheets.\nPut the chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth; let cool. Add the remaining 1/2 stick butter; beat with a rubber spatula until incorporated. Mix in the remaining 1 tablespoon cocoa powder, the confectioners' sugar and the remaining 1/2 teaspoon vanilla until smooth. Sandwich between the cookies.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Winter Fruit Salad\n1/2 cup sugar\n1 1-inch piece ginger, peeled and thinly sliced\n1 vanilla bean, split lengthwise and seeds scraped out\n1 lemon\n5 large navel or blood oranges\n2 mangoes, peeled and diced\n2 firm bananas, peeled and diced\n5 kiwis, peeled and diced\n12 kumquats, very thinly sliced crosswise, seeds removed\n1 cup pomegranate seeds (from 1 pomegranate)\nInstructions:\nCombine the sugar, 2 cups water, the ginger and vanilla seeds and pod in a saucepan. Use a vegetable peeler to remove wide strips of zest from the lemon and 1 orange, add to the saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer 5 minutes. Refrigerate until cold.\nMeanwhile, peel the remaining oranges with a paring knife, cutting along the natural curve of the fruit. Hold an orange over a large bowl and cut along both sides of each membrane to free the segments, letting them fall into the bowl. Squeeze each empty membrane to release the juices. Repeat with the remaining oranges. Add the mangoes, bananas, kiwis, kumquats and pomegranate seeds and gently toss. Pour the syrup over the fruit and chill overnight.\nBefore serving, remove the citrus zest, ginger and vanilla pod. Spoon the fruit and syrup into bowls.\nTo remove pomegranate seeds, cut the fruit into quarters, then break apart in a bowl of water. Skim off the pith that floats to the top and drain the seeds. \n", + "cuisine_type": "American, Asian" + }, + { + "recipe": "Strawberry Pretzel Terrine\n1 1/4 teaspoons unflavored gelatin powder\n1/4 cup hot water\n2 pounds strawberries, hulled (1 1/2 pounds chopped, 1/2 pound whole)\n1/3 cup plus 21/2 tablespoons granulated sugar\n2 teaspoons grated lemon zest, plus the juice of 1 lemon\n1 8-ounce container mascarpone cheese (about 1 cup), at room temperature\n1 8-ounce package cream cheese, at room temperature\n3/4 cup confectioners' sugar\n1 teaspoon pure vanilla extract\n2 cups small pretzel twists\nPinch of kosher salt\n6 tablespoons unsalted butter, melted\nInstructions:\nCombine the gelatin and hot water in a small bowl and stir until fully dissolved; let cool. Combine the chopped strawberries, 1/3 cup granulated sugar and 1 1/2 tablespoons lemon juice in a large bowl. Let stand, stirring occasionally, until the strawberries are juicy, about 15 minutes. Stir the dissolved gelatin into the strawberry mixture.\nMeanwhile, beat the mascarpone, cream cheese and confectioners' sugar in a large bowl with a mixer on medium speed until fluffy, about 2 minutes. Add the vanilla and lemon zest and beat 1 more minute; set aside.\nLine a 9-by-5-inch loaf pan with plastic wrap. Pulse the pretzels with the salt and 2 tablespoons granulated sugar in a food processor until finely crushed. Drizzle in the melted butter and pulse until well combined. Pour the mascarpone mixture into the prepared loaf pan; smooth the top. Top evenly with the pretzel mixture, then top with the strawberry-gelatin mixture in an even layer. Cover with plastic wrap and refrigerate until set, about 6 hours.\nMake the strawberry sauce: Puree the whole strawberries with the remaining 1/2 tablespoon granulated sugar and the remaining lemon juice in a blender until smooth.\nWhen ready to serve, invert the terrine onto a platter. Top with the strawberry sauce.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Braised Octopus and Tangy Potato Salad\nOne 4-pound whole small octopus (2kg)\n1/2 cup/125ml chopped fresh parsley\n1 tablespoon/15ml olive oil, plus more for drizzling\n4 sprigs fresh oregano\n4 sprigs fresh thyme\n2 shallots, halved\n1 head garlic, halved horizontally\nSalt and freshly cracked pepper\n1/2 cup/125ml sour gherkins, cut into small dice\n1/4 cup/60ml capers\n1/4 cup/60ml olive oil\n1 tablespoon/15ml grainy mustard\n1 tablespoon/15ml white balsamic vinegar\n8 fingerling potatoes, cooked until al dente and thinly sliced\n1 shallot, finely chopped\n1/2 fresh red chile pepper, thinly sliced\nA handful fresh chives, finely chopped\nA handful fresh parsley, roughly chopped\nSalt and freshly ground black pepper\nLemon zest and celery leaves, for garnish\nInstructions:\nFor the octopus: Cut the head off the octopus. Combine the tentacles, parsley, olive oil, oregano, thyme, shallots and garlic in a cast-iron pot over medium-high heat. Cover and gradually bring the mixture to a boil. You don't need to add any liquid to the pot because the octopus will release its own braising liquid. Once it comes to a boil, reduce the heat to medium-low and simmer for 1 hour.\nRemove the octopus from the heat and let cool in the braising liquid. On a large piece of plastic wrap, lay the tentacles top to tail. Season with salt and cracked pepper. Tightly roll up (it should look like a long sausage). Use more plastic wrap to secure the octopus, if necessary. Refrigerate for at least 4 hours (or overnight) to set.\nFor the potato salad: Combine the gherkins, capers, oil, mustard, vinegar, potatoes, shallots, chiles, chives and parsley in a large bowl. Season with salt and pepper.\nTo serve, unwrap the octopus and thinly slice. Divide the octopus among plates, drizzle with olive oil and garnish with lemon zest and celery leaves. Serve the potato salad alongside.\nCook's Note: The octopus head can be reserved and then sliced and eaten with the rest of the dish.\n", + "cuisine_type": "American, Mediterranean" + }, + { + "recipe": "New York Street Cart Dogs with Onion Sauce and Grilled Red Pepper Relish\n2 tablespoons canola oil\n2 large onions, halved and thinly sliced \n2 teaspoons ancho chile powder\n1/2 teaspoon ground cinnamon\n1/2 cup ketchup\n1/4 teaspoon hot sauce\n1/2 teaspoon kosher salt\n1/4 teaspoon freshly ground black pepper\n6 cloves roasted garlic, coarsely chopped\n3 grilled red peppers, peeled, seeded and diced\n3 tablespoons extra-virgin olive oil\n2 tablespoons red wine vinegar\n3 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish\nKosher salt and freshly ground black pepper \nDijon mustard\n8 all-beef kosher hot dogs\nCanola oil\nFreshly ground black pepper\nSoft poppy seed or regular hot dog buns\nInstructions:\nFor the onion sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 5 minutes. Stir in the chile powder and cinnamon and cook for 1 minute. Add 1 cup water, the ketchup, hot sauce, salt and black pepper and bring to a simmer. Cook until thickened and the onions are very soft, adding more water if needed, about 25 minutes. Transfer to a bowl and let cool to room temperature before serving.\nFor the grilled pepper relish: Combine the garlic, peppers, oil, vinegar and parsley in a bowl and season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes before serving.\nFor the hot dogs: Heat a grill to high for direct grilling. Brush the dogs with oil and sprinkle with pepper. Grill until slightly charred and golden brown on all sides, about 6 minutes. Put the hot dogs in the buns and top with mustard, onion sauce and grilled pepper relish.\n", + "cuisine_type": "American, German" + }, + { + "recipe": "Instant Pot Salmon with Garlic Potatoes and Greens\n1 1/4 pounds small red-skinned potatoes, halved or quartered\n4 tablespoons unsalted butter\nKosher salt and freshly ground pepper\nFour 5- to 6-ounce skin-on center-cut salmon fillets (3/4 to 1 inch thick)\n1/4 teaspoon paprika\n1/2 teaspoon grated lemon zest, plus lemon wedges for serving\n4 cloves garlic, minced\n4 cups packed mixed baby spinach and arugula (about 3 1/2 ounces)\nInstructions:\nPut the potatoes in the bottom of an Instant Pot. Add 1 cup water, 2 tablespoons of the butter, 1/2 teaspoon salt and a few grinds of pepper. Place the pot's steam rack over the potatoes.\nRub the top and sides of the salmon fillets with the paprika and lemon zest and season generously with salt and pepper. Place skin-side down on the rack. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 3 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure.\nRemove the salmon and rack and set the cooker to saute at normal heat. When the potatoes start sizzling, add the garlic and cook, stirring, until softened, 1 to 2 minutes; stir in the remaining 2 tablespoons butter and season generously with salt and pepper. Smash the potatoes with a fork or wooden spoon until chunky.\nTurn off the cooker. Add the mixed greens to the potatoes and stir until wilted, 1 to 2 minutes. Season with salt and pepper. Divide the salmon and potato mixture among plates. Serve with lemon wedges.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Prairie Rub\n3 tablespoons firmly packed light brown sugar\n3 tablespoons dried Italian seasoning\n2 tablespoons English-style dry mustard\n2 tablespoons granulated garlic\n2 tablespoons sweet paprika\n1 tablespoon ground ginger\n1 tablespoon minced dried orange peel\n2 teaspoons kosher salt\n1 teaspoon pumpkin pie spice\n1 teaspoon freshly ground black pepper\n1/2 teaspoon cayenne pepper\nInstructions:\nMix brown sugar, Italian seasoning, mustard, garlic, paprika, ginger, orange peel, salt, pumpkin pie spice, black pepper, and cayenne in a bowl. Pulse in a spice grinder in a few batches until finely ground. Seal in an airtight container and store in a cool, dry place for up to 2 months.\n", + "cuisine_type": "American" + }, + { + "recipe": "Arroz con Gandules Recipe | Puerto Rican Rice with Pigeon Peas\n1 teaspoon vegetable oil\n8 strips bacon, finely chopped\n1/2 cup finely chopped onion\n1/2 cup finely chopped cilantro leaves\n2 cups long-grain white rice\n1 (10-ounce) can chopped tomatoes and green chiles\n1 teaspoon dried oregano\n1 teaspoon ground cumin\n1 teaspoon kosher salt\nPinch achiote powder, optional\n1 (15-ounce) can green pigeon peas (gandules), rinsed and drained\n2 tablespoons tomato paste\n4 cups water\nChopped fresh cilantro leaves, for garnish\nInstructions:\nPlace a 3-quart saucepan over medium heat. Add the oil and bacon. Fry, stirring, until the bacon is crisp. Add the onion and cilantro. Continue to cook for 5 minutes until the onion is soft. Add the rice, tomatoes, oregano, cumin, salt, achiote, and pigeon peas. Cook for 5 to 7 minutes until the rice is opaque. Stir in the tomato paste and water and bring to boil. When all the water is absorbed, cover tightly and reduce the heat to low. Cook for 25 to 30 minutes until tender. Serve on a decorative platter and garnish with cilantro.\n", + "cuisine_type": "Caribbean, Puerto Rican" + }, + { + "recipe": "Biscuit-Wrapped Fried Chicken\n1 cup buttermilk\n1/2 cup Frank's RedHot, Texas Pete or Louisiana hot sauce\nKosher salt\n14 ounces skinless, boneless chicken thighs (2 to 3 large)\n2 cups all-purpose flour, plus more for dusting\nKosher salt\n1 tablespoon baking powder\n2 teaspoons sugar\n1 cup half-and-half\n2 cups all-purpose flour\n2 teaspoons paprika, plus more for sprinkling\n1 teaspoon cayenne pepper\n1 teaspoon chopped fresh thyme\nFreshly ground black pepper\nVegetable oil, for frying\nKosher salt\n5 tablespoons unsalted butter, melted\n2 tablespoons honey\nInstructions:\nMarinate the chicken: Whisk the buttermilk, hot sauce and 1 teaspoon salt in a medium bowl. Cut the chicken into 24 small pieces (about 3/4 by 2 inches each) and add to the marinade; cover and refrigerate at least2 hours or overnight.\nMake the dough: Whisk the flour, 1 teaspoon salt, the baking powder and sugar in a large bowl. Slowly pour in the half-and-half, stirring with a wooden spoon until a rough dough forms. Turn out onto a lightly floured surface and knead until the dough comes together, about 1 minute. Pat into a rectangle, then roll out until it's 8 by 12 inches (about 1/8 inch thick). Cut the dough into 24 strips (about 1 by 4 inches each) and set on a parchment-lined baking sheet; refrigerate 30 minutes.\nFry the chicken: Combine the flour, paprika, cayenne, thyme and 1 teaspoon black pepper in a large bowl. Heat about 2 inches of vegetable oil in a deep skillet over medium heat until a deep-fry thermometer registers 360 degrees F. Working in batches, remove the chicken from the marinade, letting the excess drip off. Toss in the seasoned flour, then fry, turning occasionally, until golden brown and just cooked through, about 3 minutes. Remove with a slotted spoon and drain on paper towels; sprinkle with salt.\nPreheat the oven to 375 degrees F. Wrap a strip of chilled dough around each piece of fried chicken, pressing lightly to seal; set on the baking sheet, seam-side down. Brush the dough with 2 tablespoons of the melted butter and sprinkle with salt and paprika. Bake until golden brown, about 12 minutes. Combine the remaining 3 tablespoons melted butter and the honey; brush onto the biscuits while still hot.\n", + "cuisine_type": "American, Southern" + }, + { + "recipe": "Whitner's BBQ Hot Open-Faced Brisket Sandwich\n1/2 cup kosher salt\n2 tablespoons ground black pepper \n2 tablespoons Whitner's BBQ Rub, recipe follows\n2 tablespoons brown sugar \n2 ounces (4 tablespoons) butter\n1/2 cup all-purpose flour \n1 tablespoon chili powder \n1 tablespoon kosher salt \n3/4 teaspoon garlic powder \n3/4 teaspoon onion powder \n1 quart chicken stock (homemade is best, but use a low-sodium version if using store-bought) \n1 whole brisket\nCheap white bread \n1/4 cup paprika\n1/4 cup kosher salt \n1/4 cup brown sugar \n2 tablespoons chili powder \n2 tablespoons ground cumin \n2 tablespoons ground mustard \n2 tablespoons ground black pepper \n1 tablespoon cayenne pepper \n1 tablespoon garlic powder \nInstructions:\nFor Whitner's brisket rub: Combine salt, pepper, Whitner's BBQ Rub and brown sugar in a large mixing bowl and mix well. Store in an airtight container.\nFor Whitner's gravy: Melt the butter in a medium saucepan over medium-low heat. Add the flour to make a roux and whisk until butter and flour mixture is smooth and fragrant and begins to brown slightly, 3 to 4 minutes. Add the chili powder, salt, garlic powder, and onion powder to the roux and continue to whisk for 1 to 2 more minutes. Turn heat up to medium-high and add the chicken stock.\nContinue to whisk until the roux is dissolved into chicken stock and the gravy begins to thicken slightly, about 5 more minutes. Strain through a sieve for best results.\nFor the brisket sandwiches: Preheat a smoker for cooking at 200 degrees F.\nLiberally rub brisket with 1/2 cup brisket rub. Smoke until tender and reaches an internal temperature of 195 to 200 degrees F. Cooking time will depend on the weight of the brisket; a 10-pound or larger brisket will typically take at least 12 hours.\nRemove it from the smoker, wrap it in foil, and let it rest at room temperature for 1 to 2 hours. Slice brisket against the grain (remove excess fat from brisket if desired, leave on for a more intense flavor), place on top of white bread, and smother with hot gravy.\nPlace 5 to 6 slices brisket over slices of white bread and spoon gravy on top.\nCombine paprika, salt, brown sugar, chili powder, cumin, mustard, black pepper, cayenne and garlic powder in a large mixing bowl and mix well. Store in an airtight container.\n", + "cuisine_type": "American, Southern" + }, + { + "recipe": "Spaghetti Carbonara\nKosher salt\n12 ounces spaghetti\n6 slices thick-cut bacon, cut into 1/2-inch pieces\n4 large eggs, lightly beaten\n1 cup grated parmesan cheese (about 4 ounces), plus more for topping\nFreshly ground pepper\n2 tablespoons chopped fresh parsley\nInstructions:\nBring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/4 cup cooking water, then drain the pasta.\nMeanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and reserved pasta cooking water to the skillet and toss to combine.\nAdd the eggs, parmesan, 1/2 teaspoon salt and 1 1/2 teaspoons pepper; toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, about 1 minute. Stir in the parsley. Serve topped with more parmesan.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Three Cup Chicken with Garlic Spinach\n1 3/4 cups jasmine rice\n1 tablespoon peanut oil\n5 cloves garlic, finely chopped\nOne 1-inch piece fresh ginger, peeled and sliced into thin coins\n1 pound boneless, skinless chicken thighs (about 6), cut into 1/2-inch pieces \n1/4 cup light soy\n1/4 cup Shaohsing rice wine or dry sherry\n1/4 cup toasted sesame oil (see Cook's Note)\n1 tablespoon brown sugar\n1 small handful Thai basil leaves, or Italian basil, plus extra for garnish\n1 tablespoon peanut oil\n2 cloves garlic, finely chopped\nTwo 6-ounce bags baby spinach leaves\nPinch sea salt\n1 medium red Fresno chile, seeded and sliced into rings, for garnish\nInstructions:\nFor the rice: Rinse the jasmine rice until the water runs clear, to remove excess starch. Place the rinsed rice in a heavy-bottomed saucepan and add 2 1/2 cups water. Bring to a boil, cover tightly with a lid and reduce the heat to low. Cook for 15 to 20 minutes. Remove from the heat, keep covered and set aside until ready to serve.\nFor the chicken: Meanwhile, heat a wok over high heat and add the peanut oil. When it begins to smoke, add the garlic and ginger and stir-fry quickly for a few seconds. Then add the chicken and let it settle in the pan for 30 seconds before stir-frying for 2 to 3 minutes until it browns. \nAdd the soy sauce, rice wine and toasted sesame oil; reduce the heat to medium and cook for 6 minutes. Stir well and add the brown sugar. Bring to a boil, then turn down the heat to medium-low and simmer until the sauce is reduced to a thick, sticky consistency and the chicken is cooked through, about 5 minutes. Turn off the heat, stir in the basil leaves and allow them to wilt slightly. \nFor the spinach: In a separate pan or another wok, heat the peanut oil over medium-high heat. Add the garlic and saute until fragrant. Add the spinach leaves and toss with tongs, or chopsticks until wilted (adding a splash of water to facilitate cooking if desired), 2 to 3 minutes. \nWhen ready to serve, uncover the pan of steamed rice. Using a fork, fluff up the rice and divide among 4 plates. Serve with a generous portion of the chicken, garnish with chile rings and more basil leaves, if desired. Serve the spinach on the side.\n", + "cuisine_type": "American, Chinese" + }, + { + "recipe": "Peanut Butter and Banana Stuffed French Toast\n6 slices day-old white or wheat bread\n1 to 2 ripe bananas\n8 tablespoons creamy peanut butter\nHoney, for drizzling\n4 eggs\n1/4 cup heavy cream\n1 tablespoon vanilla\n1 tablespoon dark rum\n1/2 teaspoon cinnamon\n1/4 teaspoon nutmeg\nDash salt\nButter or oil, for frying\nPowdered sugar, for topping\nMaple Syrup, for topping\nInstructions:\nRemove crust from bread. Lay bread out on counter and spread a thin layer of peanut butter on each slice. Peel banana and slice enough to cover every other piece of bread. (You will be making 3 complete sandwiches). Drizzle a small amount of honey on each piece of bread that does not have banana on it. (These are the tops). Place honey drizzled piece of bread on top of a piece with bananas on it to make a sandwich. Repeat until you have made 3 sandwiches.\nIn a shallow medium sized bowl, gently whip, by hand, the eggs, cream, vanilla, rum, cinnamon, nutmeg, and salt.\nHeat skillet to medium heat, around 350 to375 degrees F, or until butter melts and begins to sizzle. Dip 1 sandwich at a time into rum batter and place into skillet. Cook until golden brown (about 3 to 4 minutes before turning) on each side. Remove from skillet and cut in 1/2 diagonally. Top with powdered sugar, butter and maple syrup.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Hot Toddy Apple Pie\n3 cups all-purpose flour, plus more for dusting (see Cook's Note)\n2 tablespoons granulated sugar\n1/8 teaspoon baking powder\nPinch of kosher salt\n1/4 cup cold vegetable shortening\n2 sticks (1 cup) cold unsalted butter, cut into small pieces\n1 tablespoon whiskey\n8 to 10 tablespoons ice water\n1 large egg, lightly beaten\nCoarse sugar, for sprinkling\n1/2 cup granulated sugar\n2 cups whiskey\n1 cup honey\n1/4 cup fresh lemon juice\n3 whole cloves\n2 cinnamon sticks\n4 pounds assorted apples (such as McIntosh, Honeycrisp, Braeburn, Granny Smith and/or Golden Delicious), peeled and sliced 1/4 inch thick)\n1 teaspoon ground cinnamon\n1/4 teaspoon ground ginger\n1/4 cup heavy cream\n4 tablespoons unsalted butter\nInstructions:\nFor the crust: Pulse the flour, granulated sugar, baking powder and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse to pea-size pieces. Add the whiskey and pulse until just incorporated. Pulse in the ice water, 1 tablespoon at a time, until the dough holds together when pinched. Turn out the dough onto a large piece of plastic wrap and gather together, using the plastic wrap to help you. Divide into 2 pieces and gently pat each into a disk; wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 24 hours.\nFor the hot toddy apple filling and caramel: Add the granulated sugar and 4 cups water to a large pot. Cook over high heat until the sugar is dissolved, about 2 minutes. Stir in the whiskey, honey, lemon juice, cloves and cinnamon sticks. Bring to a boil. Stir in half of the apples and bring back to a boil, then reduce to a simmer over medium-low heat. Cook, stirring frequently, until the apples are tender but not mushy, about 7 minutes. Use a slotted spoon to transfer the apples to a large bowl. Add the remaining apples to the poaching liquid and repeat the poaching process. When all the apples are in the bowl, add the ground cinnamon and ginger and stir to combine. Set aside to cool. \nMake the hot toddy caramel: Remove the cinnamon sticks and cloves from the poaching liquid and bring to a boil over high heat. Cook, whisking occasionally, until the mixture is syrupy and reduced to about 1 1/4 cups, 30 to 35 minutes. (It may bubble up, so keep an eye on it.) Add the heavy cream and 2 tablespoons of the butter and cook, whisking constantly, until the butter is melted and the mixture is slightly thickened, about 2 minutes. Stir 2 tablespoons of the hot toddy caramel into the bowl with the apples and let cool completely. \nTransfer the remaining hot toddy caramel to a microwave-safe bowl. Let cool completely, then cover and refrigerate. The caramel will continue to thicken as it cools. You should end up with about 1 cup of caramel. \nRoll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Roll out the remaining disk of dough into a 12-inch round on a lightly floured surface. Transfer to a baking sheet, cover with plastic wrap and refrigerate until ready to use. \nSpoon the apple filling into the prepared pie crust and dot with the remaining 2 tablespoons butter. Lay the dough round over the filling. Pinch the overhanging dough together and fold it under itself; crimp the edge with your fingers. Cut a few slits in the top crust to allow steam to escape. Brush the crust with the beaten egg and sprinkle with coarse sugar. Refrigerate 1 hour.\\u202f \nPosition an oven rack in the lower third of the oven, put a baking sheet on the rack and preheat to 400 degrees F. Bake the pie on the hot baking sheet until the crust is golden, 60 to 70 minutes. Transfer to a rack and let cool at least 2 hours. \nReheat the caramel sauce before serving and drizzle over each slice. \n", + "cuisine_type": "American, French" + }, + { + "recipe": "Baked Cauliflower Tots\n1 tablespoon olive oil\n1/2 small onion, finely chopped\n2 small heads cauliflower\n1 cup almond meal\n2 large eggs, separated\nKosher salt\n2 cups crispy rice cereal\nCooking spray\nDipping sauces, such as ketchup, grainy mustard, pesto or red-pepper hummus, for serving\nInstructions:\nPosition an oven rack in the top position of the oven, and preheat to 450 degrees F. Set a cooling rack on a rimmed baking sheet.\nHeat the oil in a large skillet over medium-high heat. Add the onions, and cook, stirring frequently, until browned and soft, about 5 minutes. Remove from the heat, and let cool in the skillet.\nRemove the outer leaves and core of the cauliflower heads. Separate the heads into large florets, and trim away most of the remaining smaller stems. In 2 batches, process the florets in a food processor until very finely chopped, almost a paste, then transfer the paste to a large bowl. Wipe out the food processor.\nPut the cauliflower in the middle of a double layer of cheesecloth, and gather up the sides into a bundle. Squeeze out as much liquid as you can over the sink, then put the cauliflower back in the bowl. Add the browned onion, almond meal, egg whites and 2 teaspoons salt, and work together with your hands until combined and the mixture holds together when squeezed. Scoop out even tablespoonfuls, roll each into a ball and shape into a squared-off tot shape, and line them up on a baking sheet. (The tots can be covered loosely with plastic wrap and refrigerated overnight.)\nPulse the rice cereal in the food processor until finely ground, and transfer to a small dish. Whisk the egg yolks with 1/4 cup water in a medium bowl. Line up the tots, egg wash, ground cereal and prepared baking sheet with the rack on your work surface. Dip the tots in the egg wash (let the excess drip off), roll them in the cereal to fully coat and place on the rack. (To avoid a mess, designate one hand for dipping and retrieving in the egg and the other for rolling in the cereal.) Spray each tot all over with the cooking spray, turning as needed. (Unsprayed breaded tots can be placed on a parchment-lined baking sheet, frozen until solid, about 2 hours, then transferred to a large freezer bag for up to 1 month. Coat with cooking spray before baking.)\nBake the tots on the prepared baking sheet until golden brown outside and hot inside, 15 to 20 minutes. Let cool for a few minutes, then transfer to a serving platter. Serve with desired dipping sauces.\n", + "cuisine_type": "American" + }, + { + "recipe": "Herbed Cheese-Stuffed Burgers\n1 1/2 pounds ground beef chuck (80/20 blend preferred)\n4 tablespoons herb-garlic cheese, slightly softened\nVegetable oil, for griddle or grill\nKosher salt and freshly ground black pepper\n4 potato buns or kaiser rolls, toasted if desired\nLettuce and sliced tomato, for topping\nInstructions:\nDivide the ground beef into eight equal portions and lightly form into balls. Flatten the meat into patties and press a divot into 4 of them ? these will be the bottom of the burgers. Place 1 tablespoon of the herb cheese into each divot. Cover with a second patty, pressing to seal around the cheese to the edges and taking care there are no air pockets. Repeat to make 4 burgers total.\nHeat a griddle or grill over medium-high heat. Brush lightly with oil. Evenly sprinkle the patties all over with salt and pepper. Cook the burgers, turning once, until well-browned and an instant-read thermometer inserted sideways into the burger registers 145 degrees F, 8 to 10 minutes. Put the burgers on the bottom buns and top with lettuce and tomato. Cover with the top buns and serve.\n", + "cuisine_type": "American" + }, + { + "recipe": "Yellowtail Sashimi with Diced Chiles\n4 ounces fresh premium yellowtail (belly, if available)*\n1/2 teaspoon minced garlic\n1/2-ounce fresh ginger, finely julienne\n1 1/2 tablespoons thinly sliced scallions\n1 tablespoon finely diced red jalapeno\n1 tablespoon finely diced green jalapeno\n1 tablespoon soy sauce\n1 tablespoon yuzu juice (Japanese citrus)*\n1 tablespoon ponzu sauce (Japanese citrus vinegar)*\n1 tablespoon extra-virgin olive oil\n1 lemon wedge, for serving\nDaikon radish, cut into julienne, for serving*\nInstructions:\nSlice the yellowtail very thinly and fan out on a plate.\nBrush the minced garlic over the sashimi evenly. Sprinkle the ginger, scallions, and jalapeno evenly over the fish. Drizzle the soy sauce, yuzu, and ponzu evenly over the fish.\nHeat a small saucepan over high heat. Carefully add the olive oil to the extremely hot pan and heat until it just begins to smoke, about 30 seconds. Remove from the heat and carefully pour over the fish. The hot oil will sear the outside of the fish.\nGarnish with a lemon wedge and julienned daikon.\n", + "cuisine_type": "Japanese" + }, + { + "recipe": "Salmon Keftethes (Cakes)\n1 pound cooked and flaked salmon\n3 ounces chopped fresh flat-leaf parsley \n1/2 cup finely chopped celery \n2 tablespoons fine breadcrumbs \n1 tablespoon olive oil \n1/2 teaspoon sea salt \n1/2 teaspoon pepper \n4 sprigs dill, chopped \n4 cloves garlic, finely chopped \n1/2 small onion finely chopped \n1/2 cup fine breadcrumbs\n1/2 cup all-purpose flour \nPinch chopped fresh parsley\n1 cup Greek yogurt\n1/2 teaspoon sea salt \n1/2 fresh lemon \n1 sprig dill, chopped \nInstructions:\nFor the keftethes: Line a sheet tray with wax paper and set aside. In a large mixing bowl combine the salmon, parsley, celery, breadcrumbs, oil, salt, pepper, dill, garlic and onions. Knead the mixture thoroughly and form into several round keftethes (cakes).\nFor the flour mixture: Mix together the breadcrumbs, flour and parsley, and then set aside in a shallow pan or baking sheet.\nCoat each cake in the flour mixture and then place the formed and floured cakes on the prepared sheet tray and refrigerate for 1 hour.\nFor the sauce: Mix together the yogurt, salt, lemon juice and dill, and set aside. \nTo cook, pan fry the keftethes over medium-high heat until golden brown, 3 to 5 minutes on each side. Serve the keftethes with the yogurt dill sauce.\n", + "cuisine_type": "Greek" + }, + { + "recipe": "Sweet Santa Barbara Shrimp with Roasted Portobello Mushroom and Haricots Verts Salad with Heirloom Tomatoes and a Banyuls Vinaigrette\n3 to 4 portobello mushrooms, cleaned and stemmed\n1 finely diced garlic clove, plus 1 smashed\n1/4 cup extra-virgin olive oil\n1/4 cup balsamic vinegar, plus 1 3/4 cups\nSalt and freshly ground black pepper\n1 small sweet onion\n1 bunch peppercress, leaves picked and stems discarded (red chard or baby arugula can be substituted.)\n1/8 pound baby lettuces\n12 medium Santa Barbara shrimp, (Tiger shrimp can be substituted)\nOlive oil\n1 1/2 ounces Banyuls vinegar\n1 tablespoon Dijon mustard\n1 tablespoon lemon juice\n1/2 cup grapeseed oil\n1 ounce canola oil\n2 heirloom tomatoes, cut into 1/4-inch cubes\n1 bunch chives, chopped\n2 shallots, peeled and brunoised\n1 pound haricots verts, trimmed, halved, and cooked in salted water and chilled\nInstructions:\nChill 4 salad plates. Preheat the oven to 250 degrees F.\nIn a medium sized bowl add the mushrooms, diced garlic, 1/4 cup extra-virgin olive oil, 1/4 cup balsamic vinegar, salt and pepper, mix all ingredients together until mushrooms are well coated. Place mushrooms, bottoms down, on a sheet pan, and roast in the oven for 45 minutes or until sweet, juicy, and tender. Remove from oven and dice. Meanwhile, Reduce the remaining 1 3/4 cups balsamic vinegar to a sweet glaze over low heat in a small saucepan.\nCut the sweet onions in quarters, then slice the onion into very thin julienne. Make sure you slice them so the onion slices do not stick together. Shock the uncooked onions in an ice bath for 4 minutes, strain the onions from the ice bath, set aside.\nMix the peppercress and baby lettuce together in a large bowl and set aside.\nSeason shrimp with salt and pepper and sear in olive oil in a hot pan. Set aside.\nUsing a small squirt bottle, or any small plastic container that will withhold a strong shake, add the Banyuls vinegar, mustard, lemon juice, salt, and pepper. Shake for 1 minute, until all is well mixed and salt has dissolved. Add the grapeseed and canola oil and shake again. Add the tomatoes, chives, shallots, haricots verts, and the shrimp to the lettuce mixture, and mix gently and slowly. Add the vinaigrette to lightly coat the coating to all the ingredients. Using chilled salad plates carefully place the salad in layers forming a nice small peak. Garnish with balsamic syrup and serve.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Orzo Salad with Citrus Vinaigrette\n1/2 pounds orzo pasta\n3 Roma tomatoes, diced\n1/4 cup cilantro, chopped\nCitrus Vinaigrette, recipe follows\nSalt and freshly ground black pepper\n1/4 cup freshly squeezed lemon juice (from 1 1/2 medium lemons)\n1/2 teaspoon Dijon mustard\n2 teaspoons lemon zest\n2 teaspoons lime zest\n1/2 teaspoon sea salt\n1/4 teaspoon freshly ground black pepper\n3/4 cup extra-virgin olive oil\nInstructions:\nFill a stockpot 3/4 full with salted water. When water comes to a rolling boil, add orzo. Cook until al dente, or according to package directions.\nDrain orzo and cool on a baking sheet.\nMake the vinaigrette. When orzo is at room temperature, toss with tomatoes and cilantro. Dress with vinaigrette.\nIn medium bowl, whisk together lemon juice, mustard, zests, salt and pepper. Slowly whisk in olive oil until mixture has emulsified. Vinaigrette can be made up to 3 hours ahead, covered and chilled. Bring to room temperature and stir before serving.\n", + "cuisine_type": "Mediterranean, Italian" + }, + { + "recipe": "Shaved Salad with Prosciutto Bits\n1/4 cup red wine vinegar\nPinch gray salt\n2 tablespoons Dijon mustard\n1 teaspoon dried oregano\nFreshly ground black pepper\n1 cup extra-virgin olive oil\n1/2 cup crumbled blue cheese, optional\n2 cups baby arugula\n2 cups coarsely grated or thinly sliced fennel, about 2 small bulbs\nGray salt and freshly ground black pepper\n1/2 cup freshly grated Parmesan\n1/2 cup Prosciutto Bits, recipe follows\n2 cups coarsely grated green zucchini\n2 cups coarsely grated or thinly sliced red cabbage\n2 cups coarsely grated carrot\nInstructions:\nFor the vinaigrette: In a small bowl, whisk together the vinegar and salt. The salt crystals should dissolve. Whisk in the mustard, oregano, and black pepper. Slowly whisk in the olive oil to form a smooth emulsion. Crumble in the blue cheese, if using. Pour the vinaigrette into a serving bowl to be passed at the table with a spoon. Refrigerate until ready to serve.\nFor the salad: Set out 8 salad bowls, preferably clear glass so the guests can see the layers of vegetables. For each bowl, put down a layer of arugula and then a layer of fennel. Season with salt and pepper, to taste, and sprinkle 1 tablespoon Parmesan and 1 tablespoon Prosciutto Bits over the fennel. Next, put down a layer of zucchini and a layer of red cabbage. Once again, season with salt and pepper to taste and sprinkle with Parmesan and Prosciutto Bits. Put down a layer of carrots over the top and finish with a small sprinkling of Parmesan and Prosciutto Bits.\nServe the salads at room temperature. Pass the vinaigrette at the table. Allow guests to dress their own salads and mix up the layers.\n", + "cuisine_type": "Italian, French" + }, + { + "recipe": "Grilled Garlic Shrimp with Israeli Couscous\n1 pound large peeled and deveined shrimp, tails removed\n6 tablespoons extra-virgin olive oil, plus more for oiling the grill grates\n2 teaspoons dried oregano\n1/4 teaspoon crushed red pepper flakes\n3 large cloves garlic, grated\n3 lemons\n2 cups Israeli couscous\n1/4 cup golden raisins\nKosher salt and freshly ground black pepper\n2/3 cup crumbled feta\n1/3 cup pitted Kalamata olives, halved\n1/3 cup roughly chopped fresh parsley\nInstructions:\nPrepare a grill or grill pan for high heat. Soak four 12-inch skewers in water for at least 30 minutes\nPut the shrimp in a large resealable plastic bag. Add 2 tablespoons of the oil, oregano, crushed red pepper, 1 clove grated garlic and the zest and juice of 1 lemon. Seal the bag tightly and use your hands to lightly massage the marinade into the shrimp. Marinate for 15 minutes at room temperature.\nMeanwhile, heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the couscous and cook, stirring occasionally, until toasted, about 3 minutes. Add the remaining 2 cloves grated garlic and cook, stirring, about 1 minute. Add 2 1/4 cups water, the raisins and 1 teaspoon salt. Bring to a boil. Cover, reduce the heat to low and cook until all the water has been absorbed and the couscous is tender, about 12 minutes. Transfer the couscous to a large bowl and stir with a fork to break up any clumps and release excess steam. Set aside.\nThread about 5 shrimp on each skewer. Lightly oil the grill grates. Grill the shrimp until lightly charred in spots on both sides and just cooked through, 1 to 2 minutes per side. Add the remaining 3 tablespoons oil, the feta, olives and parsley to the couscous. Finely grate the zest of 1 lemon and add it to the couscous along with its juice and the juice from the remaining lemon and toss to combine. Season with salt and pepper and divide among 4 plates and top with the shrimp.\n", + "cuisine_type": "American, Mediterranean" + }, + { + "recipe": "Easy Garlic Knots\nAll-purpose flour, for rolling dough\n1 pound fresh pizza dough\n3 tablespoons salted butter, melted\n3 tablespoons extra-virgin olive oil\n1 teaspoon kosher salt\n1/2 teaspoon garlic powder\n3 cloves garlic, minced\n1/4 cup freshly grated Parmesan\n2 tablespoons fresh flat-leaf parsley, chopped\n1 tablespoon flaky sea salt\nInstructions:\nSprinkle flour lightly over your work surface. Roll the pizza dough into a disc and sprinkle both sides lightly with flour. Cut the dough into 10 equal pieces.\nRoll one piece of dough into an 8-inch log. Tie a knot in the center of the log (by creating a loop in the center of the log and threading one end of the log through the loop to form a tight knot). Place the knot into an 8-inch cast-iron skillet. Repeat this process with the remaining 9 pieces of dough. Spread a clean towel over the skillet and place in a warm area to proof for 1 to 2 hours. After proofing, the knots should look slightly puffed.\nPreheat the oven to 400 degrees F.\nIn a small bowl, stir together the melted butter, olive oil, kosher salt, garlic powder and fresh garlic. Generously brush each knot with the butter mixture, being careful to leave the fresh garlic at the bottom of the bowl.\nBake the knots for 25 to 30 minutes. Carefully remove the skillet from the oven and pour the remaining garlic butter over the partially baked knots. Return the skillet to the oven and bake until the knots are golden brown and the garlic is caramelized, 15 minutes more.\nSprinkle the knots with the Parmesan cheese, parsley and sea salt. Serve immediately. \n", + "cuisine_type": "Italian" + }, + { + "recipe": "Strawberry Jelly Roll\nNonstick cooking spray\n3/4 cup cake flour \n1 teaspoon baking powder \n1/2 teaspoon salt\n5 large eggs, separated \n1/2 cup granulated sugar \n1 teaspoon vanilla extract, plus 1/4 teaspoon \n2 tablespoons confectioners' sugar, plus 1/4 cup\n2 cups heavy cream\n1 1/2 cups strawberry jam \nFresh mint sprigs, for garnish \nInstructions:\nPreheat the oven to 350 degrees F. Spray a rimmed 10-by-15-inch baking sheet with cooking spray, then line with parchment paper; spray the parchment paper.\nIn a medium bowl, whisk to combine the cake flour, baking powder and 1/4 teaspoon of the salt. Set aside.\nIn a stand mixer fitted with the whisk attachment, whisk the egg yolks and granulated sugar until the mixture is light and forms thick ribbons when the whisk is pulled away. Whisk in the 1 teaspoon vanilla extract. With a rubber spatula, fold in the flour mixture until completely combined.\nUsing a handheld mixer (or stand mixer) fitted with the whisk attachment, beat the egg whites in a large bowl until stiff peaks form, about 3 minutes on medium-high speed. Gently fold the egg whites into the batter until completely combined.\nPour the batter onto the prepared baking sheet and spread with an offset spatula or spoon to evenly cover the parchment. Bake until the cake is springy when touched, about 10 minutes.\nDust a clean kitchen towel with the 2 tablespoons confectioners' sugar, turn the cake out onto the towel, and roll into a log. Let cool.\nWhip the cream, 1/4 cup confectioners' sugar, and the remaining 1/4 teaspoon salt and 1/4 teaspoon vanilla into stiff peaks. Set aside for the filling and topping.\nTo assemble, unroll the cake and spread the strawberry jam to cover the cake. Top with some of the whipped cream mixture, and then roll the cake into a log. Transfer to a serving plate, seam-side down, and top with the remaining whipped cream. Garnish with mint sprigs.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Three-Ingredient Green Smoothie Recipe | Ayesha Curry | Food Network\n12 ounces coconut water\n2 large handfuls baby spinach \n1/4 fresh pineapple, cut into cubes \nInstructions:\nPut the coconut water spinach and pineapple in a blender and whirl until smooth. Serve.\n", + "cuisine_type": "American" + }, + { + "recipe": "Apple-Rosemary Souffle\nAbout 2 tablespoons unsalted butter, softened, for the ramekins\n2 tablespoons sugar for the ramekins\n2 4-inch sprigs fresh rosemary\n3/4 cup plus 2 tablespoons sugar\n2 tablespoons unsalted butter\n2 pounds tart apples (about 6 large), such as Granny Smith, Jonagold, or Braeburn, peeled, cored, and cut into 1/2-inch dice\n1 2-inch piece cinnamon stick\n1/2 vanilla bean, split and scraped, or 1 teaspoon vanilla extract\n1 tablespoon finely chopped fresh ginger\n3 large egg yolks\nOptional: 2 tablespoons Calvados or Cognac\n6 large egg whites\n1 cup Herb-Infused Custard Sauce made with fresh bay laurel leaves or rosemary, and vanilla (recipe follows)\n2 cups herb-infused whole milk (recipe follows)\n1/2 cup sugar\n6 large egg yolks\n2 cups whole milk, plus an additional 2 tablespoons if needed\nYour choice of herb (see in main souffle recipe above)\nInstructions:\n1. Prepare the molds. Generously coat the interiors of 8 6-ounce straight-sided ramekins with the softened butter using a pastry brush or your fingers. Pour 2 tablespoons sugar into 1 dish and turn it until all surfaces are coated, then tip the sugar out into the next and repeat the process until all the ramekins have a thorough coating of butter and sugar. Set the prepared molds in a large shallow baking pan or on a half-sheet pan. \n2. Applesauce. Tie the rosemary sprigs together with kitchen twine, wrapping the twine in a spiral up the length of the stems to keep the needles from falling off in the sauce. Put 3/4 cup sugar in a 4-quart heavy-bottomed saucepan and place it over medium-high heat. When the sugar begins to melt, stir it with a wooden spoon. it will form big lumps at first, but keep cooking and stirring until all the sugar is dissolved and you have a smooth amber syrup. As soon as it reaches this stage, add 2 tablespoons butter and stir until it is melted and incorporated. Add the apples and stir. The caramel will harden and form lumps again, but once the sauce cooks it will dissolve. Add the rosemary bundle, cinnamon stick, and vanilla bean. Stir in the vanilla extract if using. Puree the mixture with a handheld immersion blender, in a food processor, or by passing it through a food mill. You should have a deep brown sauce that is thick enough to hold its shape in a mound. (This applesauce can be stored covered in the refrigerator up to 1 week. Bring to room temperature before proceeding.) \n3. Egg whites. Preheat the oven to 375 degrees F. In a large mixing bowl, whisk the egg yolks and liquor if suing into the applesauce. In a separate bowl, beat the egg whites until they form soft peaks, add the remaining 2 tablespoons sugar, and continue to beat until they form stiff peaks. Using a large rubber spatula, fold one-third of the whites into the apple mixture until it is thoroughly incorporated, then gently fold in the remaining egg whites. Tilt the bowl over the prepared souffle cups and, using the rubber spatula to carefully guide the mixture, fill the dishes to 1/2 inch of the top. Wipe up any spills ont he sides of the dishes and, using your thumb, wipe off any mixture that is touching the rims. If the souffle bakes onto any buttered surface at the top of dish, it will stick and prevent it from rising straight up. At this point the souffles can be held up to 1 hour at room temperature. \n4. Baking. Put the baking pan holding the souffles in the oven and pour about 1/2 inch hot tap water into the pan. Bake until the souffles are nicely browned and risen about 1 1/2 inches, 20 to 25 minutes. Using tongs or oven mitts, immediately transfer the hot dishes to individual serving plates and rush them to the tables with pitchers of the custard sauce. Each guest should break open their souffle in the middle and pour in some of the custard.\n1. Heating the milk and warming the yolks. Pour the milk and sugar into a small (1 to 2-quart) saucepan and set it over medium heat. Put the egg yolks in a medium stainless-steel mixing bowl and float that bowl in a larger bowl half full of hot tap water. Whisk the yolks until they are lukewarm, about 90 degrees to 100 degrees F. (it will take less than 1 minute), then lift the bowl out of the water. \n2. Cooking the custard. The instant the milk mixture comes to a rolling boil and rises in the pan, lift it off the heat. With the whisk in one hand and the saucepan in the other, pour the boiling milk into the egg yolks as you whisk constantly but gently. Continue to gently stir the sauce with the whisk for 30 seconds. At this point it should be fully cooked. An instant-read thermometer set in the sauce should register 170 degrees to 180 degrees F. It should coat a teaspoon, but it will become much thicker when it cools. (If for some reason the sauce did not get hot enough to thicken, you can place the bowl on top of a saucepan of boiling water and stir it with a rubber spatula until it reaches 170 degrees F. Do not heat the sauce above 180 degrees F. or it will curdle.) Now whisk the sauce rapidly for 30 seconds to cool it and then pour it through a fine sieve. Store it in a covered container in the refrigerator for up to 5 days. \nPour the milk into a small (1 to 2-quart) saucpean and place it over medium-high heat. Watch the pan carefully. As soon as the milk comes to a full boil, add the herbs and any additional flavoring, push them under the surface of the pan and let the herbs steep for 30 minutes. If they steep longer, it will have little effect on the flavor, but you should uncover the pan so that the milk can cool faster. Strain the liquid through a fine sieve into a large liquid measuring cup, pressing down firmly on the herbs with the back of a spoon to extract all the liquid from the leaves. Add fresh milk if needed to measure 2 cups.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Mangoes Foster with Creme Fraiche\n1 stick unsalted butter\n1/2 cup packed light brown sugar\n6 large slightly under-ripe mangoes, halved and pitted\n1/3 cup bourbon\n1/4 teaspoon ground cinnamon\n1/8 teaspoon salt\n1/2 cup chopped toasted pecans\n1/2 cup creme fraiche or sour cream, optional\nInstructions:\nHeat the grill to high.\nPlace a medium saucepan on the grates of the grill, add the butter, and brown sugar, and cook, stirring occasionally, until the sugar has melted and the mixture thickens slightly, about 5 minutes.\nWhile the sauce is cooking, remove the mangoes from the peel and cut into diamond shapes. Place the diamonds onto serving plates.\nRemove the pan with the sauce from the heat and add the bourbon. Using a long lit match, ignite the bourbon and allow the flames to subside. Stir in the cinnamon, salt and pecans. Top mangoes with the sauce and with a large dollop of creme fraiche, if using.\n", + "cuisine_type": "American" + }, + { + "recipe": "Hash Browns with Cheesy Eggs and Avocado\n1 small onion\n1 pound Yukon gold potatoes, peeled \n1 teaspoon salt \nFreshly ground black pepper \n2 tablespoons chopped fresh herbs, such as parsley and thyme \n4 tablespoons extra-virgin olive oil \n2 tablespoons whole milk\n8 large eggs \n1/2 teaspoon salt \nFreshly ground black pepper \n2 tablespoons salted butter \n6 tablespoons garlic-herb cheese, such as Boursin\n1 avocado, sliced \nInstructions:\nFor the hash browns: Preheat the oven to 250 degrees F.\nGrate the onion on the largest holes of a box grater into a large bowl. Grate the potatoes and put in a strainer lined with cheesecloth or a kitchen towel. Squeeze the liquid from the potatoes, then add the dry potatoes to the bowl with the onions. Season with salt and pepper. Add the herbs and mix until well combined.\nHeat 2 tablespoons oil in a medium cast-iron skillet over medium heat. Drop 1/4 cup of the potato mixture into the skillet, pressing down lightly with a spatula. Repeat until there are 4 hash browns in the skillet. Cook until golden brown on the bottom, 5 to 7 minutes, reducing the heat to medium low if they start to brown too quickly. Flip and cook until golden brown, 5 to 7 minutes more. Transfer to a baking sheet and keep warm in the oven. Repeat the process with the remaining 2 tablespoons olive oil and remaining potato mixture.\nFor the cheesy eggs: In a medium bowl, whisk together the milk and eggs and season with salt and pepper.\nMelt the butter in a medium nonstick skillet over medium heat. Lower the heat and add the egg mixture. Using a heatproof rubber spatula, push the eggs toward the center of the skillet and let the liquid run out. Cook, continually moving, until just set, about 2 minutes. Drop 2 tablespoons of the garlic-herb cheese into the middle. Gently fold the cheese into the warm eggs.\nDivide the hash browns among 4 plates. Top each with some cheesy eggs and sliced avocado. Dollop each portion of eggs with 1 tablespoon of the remaining garlic-herb cheese. Serve immediately.\n", + "cuisine_type": "American" + }, + { + "recipe": "Peach Punch\n2 ripe peaches, (about 8 ounces), halved and pitted\n1 cup good quality dark rum\n1/4 vanilla bean\n5 cups cold ginger ale\nInstructions:\nWith a box grater, grate 2 peach halves into a pitcher. Finely dice the remaining peaches, adding to the pitcher, along with the rum and vanilla bean. Cover and refrigerate until chilled, about 2 hours, more than that and the vanilla becomes too potent. Add the ginger ale and serve.\n", + "cuisine_type": "American" + }, + { + "recipe": "Pan-Roasted Carrots with Mint and Parsley Gremolata\n1 1/2 pounds carrots, cut on a diagonal into 3-inch-long pieces, halved lengthwise\n1/2 cup low-sodium vegetable or chicken broth\n4 teaspoons olive oil\nKosher salt and freshly ground black pepper\n1/4 cup chopped mint\n1/4 cup chopped parsley\n2 teaspoons fresh lemon juice\n1/2 teaspoon finely grated lemon zest\nInstructions:\nPlace the carrots, broth and 1 teaspoon of the oil in a large skillet and bring to a boil over medium-high heat. Cover, reduce the heat to medium and continue to cook until the carrots are tender, 12 to 14 minutes. Uncover and cook, stirring, until the liquid has evaporated and the carrots are lightly browned, another 2 to 3 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. \nMeanwhile, combine the mint, parsley, juice, zest and remaining 3 teaspoons oil in a small dish. Sprinkle with salt and pepper. Toss the warm carrots with the herb mixture. \n", + "cuisine_type": "Mediterranean, Italian" + }, + { + "recipe": "Ratatouille Stew\n2 tablespoons extra-virgin olive oil\n3 cloves garlic, minced\n1 yellow onion, diced\n1 small eggplant, diced\n1 small yellow squash, diced\n1 small zucchini, diced\nKosher salt and cracked black pepper\n1/2 cup fresh basil leaves, chopped, plus more for garnish\nOne 15-ounce can diced tomatoes\n1 cup low-sodium chicken broth\nGarlic Crostini, recipe follows\n1/2 French baguette, sliced on an angle\nOlive oil, for drizzling\nKosher salt and cracked black pepper\n1 clove garlic\nInstructions:\nIn a large pot, heat the oil over medium-high heat. Add the garlic and onions and cook, stirring, until the vegetables soften, 3 to 5 minutes. Add the eggplant, yellow squash and zucchini, and season with salt and pepper. Cook, stirring frequently, 5 more minutes. Stir in the basil and cook 1 more minute. Stir in the tomatoes (with their juices) and chicken broth and bring to a boil. Reduce the heat and simmer 10 minutes to allow the flavors to develop. Remove from the heat and cool slightly. Garnish with chopped basil and serve with Garlic Crostini.\nPreheat the oven to 400 degrees F. Place the baguette slices on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Bake just until crispy and golden brown, about 5 minutes. Cool slightly, then each slice with the garlic clove.\nPer serving: Calories 361; Total Fat 11 grams; Saturated Fat 2 grams; Protein 13 grams; Total Carbohydrate 56 grams; Sugar: 9 grams; Fiber 8 grams; Cholesterol 0 milligrams; Sodium 924 milligrams\n", + "cuisine_type": "French, Italian" + }, + { + "recipe": "Rainbow Cupcakes\n1 3/4 cups cake flour\n1 teaspoon baking powder\n1/4 teaspoon baking soda\n1/2 teaspoon salt\n2/3 cup whole milk, at room temperature\nFinely grated zest of 1 lemon plus juice of 1/2 lemon\n1 teaspoon pure vanilla extract\n1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature\n1 cup sugar\n3 large egg whites, at room temperature\nRed, orange, yellow, green, blue and purple gel food coloring\n2/3 cup sugar\n2 large egg whites, at room temperature\n1/4 cup cold water\n1 teaspoon pure vanilla extract\n1/2 teaspoon cream of tartar\nPinch of salt\nInstructions:\nMake the cupcakes: Preheat the oven to 325 degrees F. Line a 12-cup muffin pan with white paper liners. Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Stir together the milk, lemon juice and vanilla in a small bowl; set aside (the milk will curdle). Beat the butter, 3/4 cup sugar and the lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Reduce the mixer speed to low. Beat in the flour mixture in three batches, alternating with the milk mixture in two batches, until combined. Increase the mixer speed to medium and beat briefly until smooth.\nBeat the egg whites in a large bowl with a mixer on high speed until foamy. Gradually beat in the remaining 1/4 cup sugar; continue beating until stiff glossy peaks form, about 3 minutes. Using a rubber spatula, fold the beaten egg whites into the batter in two batches. Divide the batter evenly among 6 small bowls; tint each with 1 to 3 drops gel food coloring, stirring to distribute the color.\nDivide the purple batter evenly among the prepared muffin cups (about 1 1/2 teaspoons per cup) and gently spread to cover the bottom; layer the blue, green, yellow, orange and red batters on top, gently spreading each color but making sure not to swirl the colors together. (The liners will be full.) Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.\nMeanwhile, make the frosting: Whisk the sugar, egg whites, water, vanilla, cream of tartar and salt in a large metal bowl set over a saucepan of simmering water until combined (do not let the bowl touch the water). With the bowl still over the simmering water, beat the mixture with a hand mixer on medium-high speed until stiff glossy peaks form, 5 to 7 minutes. Remove the bowl from the saucepan and let cool 5 minutes. Transfer the frosting to a piping bag fitted with a large round tip. Generously pipe onto the cupcakes.\n", + "cuisine_type": "American" + }, + { + "recipe": "Chicken With Mango Barbeque Sauce\n2 tablespoons olive oil\n1 onion, diced (about 1 cup)\n1 red pepper, diced (about 1 cup)\n3 cloves garlic, coarsely chopped\n1 teaspoon salt\nFreshly ground black pepper\n1/2 teaspoon ground allspice\n1/3 cup red wine vinegar\n3 tablespoons molasses\n2 tablespoons Worcestershire sauce\n2 tablespoons lime juice\n1/4 cup low-sodium tomato sauce\n1 mango, diced (about 1 1/2 cups)\n2 to 3 jalapenos, minced\n2 boneless, skinless chicken breasts (about 3/4 pound each)\nInstructions:\nHeat the oil in a medium-sized skillet over medium-high. Add the onions and cook until translucent, about 2 minutes. Add the red peppers, garlic, salt and pepper, and allspice and cook for 2 minutes more. Stir in the vinegar, molasses, Worcestershire sauce, lime juice and tomato sauce and cook for 1 minute more. Transfer the mixture into a bender and add the mango and jalapeno. Blend until smooth.\nPut 1 cup of the barbeque sauce into a resealable plastic bag with the chicken and marinate for 1 hour.\nPreheat the broiler. Put the chicken on a broiler pan and discard the marinade. Broil the chicken on high for about 12 minutes, turning once. Let the meat rest for 10 minutes before slicing. Spoon about 1/2 cup of barbeque sauce over the meat slices and serve.\n", + "cuisine_type": "American, BBQ" + }, + { + "recipe": "Apricot Orange-Glazed Duck\n6 ducks, 5 to 6 pounds each\n4 3/4 cups apricot-orange glaze, recipe follows\n1/4 cup reserved duck fat (from duck drippings)\n6 cups duck or chicken stock\n4 cups apricot-orange glaze, recipe follows\n2/3 cup, plus 3 tablespoons flour\nSalt and freshly ground black pepper\n2 cups apricot preserves\n2 cups orange preserves\n4 cups maple syrup\n1/2 cup brandy\n6 tablespoons Grand Marnier or Triple Sec\nInstructions:\nRinse the ducks with cold water and pat them dry with paper towels. Place them in a large shallow dish or plastic container and refrigerate, uncovered, overnight.\nPreheat the oven to 500 degrees.\nPlace the duck, breast side up, on racks in several shallow roasting pans. Prick the skin all over, especially along the side of the breast, so that the fat can run off while roasting.\nRoast for 20 minutes, then reduce the oven temperature to 350 degrees. Continue roasting for 15 to 20 minutes per pound. Begin to baste with the glaze once the ducks have been roasting for 50 minutes. Baste every 5 to 10 minutes. The ducks are done when a meat thermometer registers 170 degrees. If you prefer your meat well done, continue to roast about another 15 minutes, but be aware the meat may become a bit dry. Discard all but 1/4 cup of the residual fat in the roasting pan, reserving for Apricot-Orange Duck Sauce recipe.\nCooks Note: Unless you have 2 ovens, roast 3 ducks at a time. Reheat the first set of ducks for about 10 minutes, or until heated through.\nPlace one of the roasting pans, which have been drained of fat, on stovetop. Set heat of burners to medium, add the 1/4-cup fat and stir to loosen pieces from bottom of pan. Whisk in stock. Simmer for 15 minutes, uncovered. Add apricot-orange glaze; simmer 5 minutes.\nMeanwhile, place flour in a medium bowl and whisk in 1 1/2 cups liquid scooped up from the pan; blend well. Add flour mixture to pan, whisking until well blended. Simmer 5 to 10 minutes or until slightly thickened. Add salt and pepper, to taste.\nIn a large bowl, combine all the ingredients and mix well.;\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Honey Soy Grilled Salmon with Edamame\n1/4 cup packed cilantro leaves\n2 scallions\n2 teaspoons vegetable oil\n1 teaspoon grated ginger\nKosher salt and freshly ground pepper\n4 center cut skin-on wild salmon fillets, about 6 ounces each\n2 teaspoons fresh lime juice\n2 teaspoons low-sodium soy sauce\n2 teaspoons honey\n1/4 teaspoon black sesame seeds\n1 1/3 cups cooked edamame\nLime wedges, optional garnish\nInstructions:\nPreheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.\nCut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.\nStir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.\nBroiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.\n", + "cuisine_type": "American, Asian" + }, + { + "recipe": "Roasted Elk\n2 pounds elk roast\nPinch salt and pepper\n1/2 cup duck fat, rendered\nInstructions:\nRub the elk roast with salt and pepper. Roast in a preheated 400-degree F oven for about 25 minutes per pound, or until the thermometer registers 140 degrees. While the elk is roasting, periodically, baste the roast with the rendered duck fat to maintain the moisture. Let roast cook until an inserted meat thermometer reads 155 degrees. Let the roast rest for 10 minutes before slicing and serving.\n", + "cuisine_type": "American" + }, + { + "recipe": "Apple Fries with Apple Pie Spice Whipped Cream\n1 quart neutral frying oil\n1 cup heavy cream \n1 tablespoon powdered sugar \n1/2 teaspoon apple pie spice \n1/2 teaspoon vanilla extract \n1/4 cup cornstarch \n1 tablespoon cinnamon sugar \n2 Granny Smith apples, cored, peeled and cut into 1/4-inch-thick strips \nKosher salt \nInstructions:\nPour the oil into a small Dutch oven fitted with a deep-fry thermometer. Heat over medium heat to 365 degrees F. Line a baking sheet with paper towels.\nCombine the heavy cream, powdered sugar, apple pie spice and vanilla in a large bowl. Whip with a whisk or hand mixer until it holds medium peaks. Refrigerate until ready to serve.\nWhisk 1/4 cup water into the cornstarch in a bowl until smooth. Add the cinnamon sugar and whisk to combine. Dip the apple strips into the mixture and toss until evenly coated. Allow any excess mixture to drip off before carefully lowering half of the apples into the hot oil. Fry, tossing occasionally, until lightly browned, about 3 minutes. Let drain on the prepared baking sheet. Sprinkle with a pinch of salt. Fry the remaining apple strips in the same manner. Serve immediately alongside the whipped cream.\n", + "cuisine_type": "American" + }, + { + "recipe": "Hot Mussels\n1 pound mussels\n1/2 cup licorice-flavored liqueur (recommended: Pernod)\n3 tablespoons salted butter, softened\n1 teaspoon chopped fresh chives\n1 teaspoon chopped fresh tarragon leaves\n3 tablespoons fresh bread crumbs\nFreshly ground black pepper\n1 lemon, cut into wedges\nInstructions:\nPreheat the oven to broil with the rack near the top.\nClean the mussels, discarding any that are open. Bring the liqueur to a boil in a large pot, and add the mussels, cover, and cook 3 minutes, or until opened. Drain and discard any mussels that have remained closed.\nMash the butter with the chives and tarragon in a bowl. Put a pinch of the herbed butter on each mussel. Sprinkle over the breadcrumbs. Grind over some pepper. Broil until the crumbs are golden, about 2 minutes. Serve the mussels with lemon wedges for squeezing.\n", + "cuisine_type": "Mediterranean" + }, + { + "recipe": "Kakawa's Mayan Chile Chocolate Elixir\n3 1/2 ounces unsweetened chocolate, chopped into chunks, such as Valrhona\n4 tablespoons agave or honey\n2 tablespoons chile powder (we use ancho)\n1/4 teaspoon vanilla extract\nInstructions:\nIn a medium saucepan, heat 1 1/2 cups water until almost boiling. Turn off the heat and add in the chocolate. Whisk until melted and combined.\nTurn the heat back on again if you wish to further melt, heat and thicken. However, do not walk away, chocolate burns very easily. Continue stirring until you remove it from the heat. Do not let the chocolate and water come to a full boil. After the water and chocolate are combined, add in the agave, chile powder and vanilla. \nEnjoy immediately while it's hot, or pour over ice for a unique experience!\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "White Bean and Chorizo Soup\n1 teaspoon olive oil\n1 link or 5 1/2 ounces Chorizo sausage, diced\n1 large onion, thinly sliced\n2 celery stalks, diced\n2 cloves garlic, crushed\n2 teaspoons chopped fresh thyme\n1 teaspoon paprika\n2 tomatoes, diced\n4 cups chicken stock\n2 (14-ounce) cans cannellini beans, rinsed\nSea salt and freshly cracked black pepper\nInstructions:\nIn a large pan, heat the olive oil over high heat, and saute the sausage, until it crisps, about 3 to 4 minutes. Drain the pieces on a paper towel, and set aside. \nReduce the heat to medium-low, and add the onion and celery to the pan and cook, stirring occasionally, until the vegetables have softened, about 6 to 7 minutes. Add in the garlic, thyme, and paprika and continue cooking and stirring, until the herbs are fragrant, about 1 to 2 minutes. Add the tomatoes and cook for another minute. Return the chorizo to the pan along with the stock. Bring the liquid to a boil, reduce the heat, and simmer, stirring occasionally, for 10 minutes. Add in the beans and cook for an additional 5 minutes. Season the soup with the sea salt and black pepper before serving.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Garlic Yukon Gold Mashed Potatoes 2\n1 pound Yukon gold potatoes, washed and quartered\n2 cloves garlic\nKosher salt\n1/2 to 3/4 cup heavy cream\n1/2 stick cold butter, cut into 3 pats\nInstructions:\nPlace the potatoes and garlic in a saucepan. Cover with 1 to 2 inches cold water and season generously with salt. The water should taste like the sea. TASTE IT! If the water is under seasoned at this point it will be hard to have a well-seasoned end product. Bring the pan of water to a boil, reduce to a simmer and cook until the potatoes are fork tender, 15 to 20 minutes. Drain the potatoes and garlic well and pass through a food mill or ricer. DO NOT use a food processor or blender. It will result in a very sticky and rubbery end product. While passing the potatoes, bring the heavy cream to a boil in a small saucepan. Once the cream has come to a boil, remove from the heat. While the potatoes are still hot, add one-third of the cream and 2 pats of the butter and stir vigorously into the potatoes. Repeat this process two more times until all of the cream and butter has been incorporated. Taste the potatoes for seasoning, and add salt if needed. Serve immediately or cover with foil and keep warm in an oven on low heat.\n", + "cuisine_type": "American" + }, + { + "recipe": "Pastel de Choclo\n1 pound boneless skinless chicken breasts\n5 cups chicken broth\n1/4 cup vegetable oil\n1 large onion, finely chopped\n1 tablespoon paprika\n2 teaspoons ground cumin\n1 teaspoon dried oregano\n1/4 cup butter\n6 large ears fresh corn, husked or highquality frozen\n1/2 to 1 cup milk\n1 teaspoon salt\n1 teaspoon sugar\n8 fresh basil leaves, chopped\n4 hardboiled eggs, peeled, sliced\n1 cup pitted black brinecured olives (such as Alfonso or Kalamata)\n1 cup raisins\n2 tablespoons powdered sugar\nInstructions:\nPoach chicken in broth until cooked through. Cool in broth. Shred chicken. Save broth for another use. Set aside.\nHeat oil in heavy large skillet over medium heat. Add onion and stir until golden brown. Add paprika, cumin and oregano and stir until fragrant. Add shredded chicken and stir well. Season to taste with salt and pepper.\nUsing grater, grate corn from cob (WilliamsSonoma sells a special gadget for grating corn right into a bowl). If using canned or frozen corn, pulse in food processor until coarsely pureed. Melt butter in heavy large skillet over medium heat. Add corn, sugar and salt. Gradually stir in enough milk and cook until mixture is slightly thick. Stir in basil.\nPreheat oven to 400 degrees F. Spoon chicken mixture into 2quart baking dish. Arrange hardboiled eggs, olives and raisins over. Pour corn mixture over, smoothing top to cover filling completely. Sprinkle powdered sugar over top. Bake until crust is golden brown and firm to touch, about 40 minutes. Serve hot.\n", + "cuisine_type": "American, Latin American" + }, + { + "recipe": "Foil Wrapped Side of Salmon with Lemon and Rosemary\n1 whole side salmon, scaled, with skin, pin bones removed (2 1/2 to 3 pounds)\n2 teaspoons kosher salt\n1 teaspoon freshly ground white pepper\n1 teaspoon coarsely chopped fresh rosemary leaves\n1 lemon, very thinly sliced\n1/2 small red onion, thinly sliced\n8 cloves garlic, thinly sliced\n1/4 cup extra-virgin olive oil\nInstructions:\nPreheat the oven to 425 degrees F.\nRinse salmon fillet under cold running water and pat dry. Cut a piece of foil long and wide enough to encase the salmon when folded over the center and folded up on the ends. Position the foil on a large baking sheet and place the salmon in the center of the foil, skin side down. Sprinkle the salmon with the salt, pepper, and rosemary. Place the lemon slices over the fish fillet along with the sliced onion and garlic slivers. Drizzle the fillet evenly with the olive oil and fold the edges of the foil up over the salmon and crimp to seal. Fold the edges together on both ends to create an airtight package.\nBake the salmon for 15 minutes, or until just cooked through but still moist. Serve immediately, using a large metal spatula to portion fish. Serve some of the accumulated juices spooned over the fish.\n", + "cuisine_type": "American" + }, + { + "recipe": "True Brew\nBrewing a simply perfect cup of Joe can be perfectly simple, if you stick to some basic guidelines:\nInstructions:\nBuy quality whole beans from a reliable purveyor (preferably a roaster). If you don't have a grinder at home, ask a salesperson to grind whole beans for you rather than settling for pre-ground.\nPurchasing bulk (unpackaged) beans from a specialty shop is okay as long as the bins or jars are relatively small and refilled regularly. Large vats hold a lot of beans and therefore don't need frequent filling. That means that beans can hang around for a long time being exposed to light and air. That can mean stale beans, and staleness is not a desirable attribute.\nPurchase pre-packaged whole beans only when sealed in a foil-style bag featuring a one-way valve. The dime-shaped plastic valve is usually integrated into the packaging so that it will be as unobtrusive as possible, so check carefully. The absence of a valve means that the coffee probably sat and \\gassed out\\ before it was packaged. That means it could be stale. Stale, again, is not a good thing. And remember: paper bags with twist tops are temporary transportation vessels, not storage devices.\nTry to purchase only a week's worth of beans at a time. If you live where this is impractical, purchase several small sealed packages rather than one large one. Unopened one-way valve bags will keep coffee fresh for approximately three months. If you buy bulk coffee (not sealed with one-way valves) in large amounts, divide into weekly batches, seal in Mason-style jars and freeze. Transfer these small batches to counter top storage as needed (see below) .\nStore opened or bulk coffee in an airtight, opaque container and store at room temperature for up to a week.\nGrind coffee as close to brewing time as possible. For drip method, grind in blade style grinder for 15 to 20 seconds. For French presses, grind for only 10 to 12 seconds.\nRegardless of method, brew using 2 heaping tablespoons of coffee for each 6 ounces of clean (filtered or bottled), cool water. If you prefer a milder cup, brew to full strength (between 190 and 205 degrees F), and then dilute with hot water. Brewing with too little coffee will result in over-extraction, and that means bitterness.\nIf you really want to taste the subtle nuances of regional coffees, consider a gold mesh filter.\nWhen purchasing a coffee maker (either manual or electric), look for a model that brews into a thermal carafe rather than a glass pot designed to sit on a heating element. Continuous heating of coffee leads to bitterness.\nQuality decaffeinated coffees usually cost more than regular beans.\n", + "cuisine_type": "American" + }, + { + "recipe": "Salabat\n4-5 cups water\n3 inches fresh ginger, sliced thinly\n1 cup brown sugar\nInstructions:\nBoil the water, ginger, and brown sugar together. Reduce heat and simmer for 15-20 minutes. Add more water if tea is too strong. Strain and serve hot or cold.\n", + "cuisine_type": "Middle Eastern" + }, + { + "recipe": "Double-Fried French Fries\n4 large russet potatoes (about 2 pounds)\nCanola oil, for deep-frying (about 2 quarts)\nFine sea salt and freshly ground pepper\nInstructions:\nFill a large bowl with cold water. Peel the potatoes. Cut into 1/3-inch-thick slices, then stack the slices and cut into 1/3-inch-thick sticks, adding the potato sticks to the bowl of water as you go. Soak at least 30 minutes and up to 24 hours. (This will help remove the excess starch from the potatoes and keep them from oxidizing.)\nFill a heavy stockpot with 1 1/2 inches canola oil; fit with a deep-fry thermometer and heat the oil over medium heat until the thermometer registers 325 degrees F. Drain the potatoes and pat dry to remove any excess water.\nAdd 2 handfuls of potatoes to the hot oil. (There should be at least 1 inch of oil above the potatoes.) Par-cook the potatoes until they are light brown, 5 to 7 minutes. Remove the potatoes with a slotted spoon, gently shaking off the excess oil; let drain on a rack. Repeat until all the potatoes are par-cooked.\nBring the temperature of the oil to 350 degrees F. Cook the potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from the oil with a slotted spoon, shake off the excess and season lightly with salt and pepper. Repeat until all the potatoes are cooked.\n", + "cuisine_type": "American" + }, + { + "recipe": "Karythopitta: Walnut Cake\n1 cup superfine sugar\n1/4 cup honey\n3/4 cup water\n1 tablespoon brandy\n4 cloves\n1 cinnamon stick\n3 pieces orange rind, pith removed\n2 1/2 cups walnuts, finely ground\n1 cup flour, sifted\n2 teaspoons baking powder\n1 teaspoon ground cinnamon\nPinch ground clove\n4 ounces unsalted butter\n1/4 cup of superfine sugar\n4 eggs, separated\nInstructions:\nFor the syrup: Heat the sugar, honey, water, and brandy over medium-high heat until the sugar has dissolved. Turn heat to low and add in cloves, cinnamon stick, and orange rind. Simmer for 5 to 6 minutes and remove from the heat. Remove the orange, cloves and cinnamon stick and cool.\nPreheat oven to 350 degree F.\nFor the Cake: In a medium bowl mix together walnuts, flour, baking powder, cinnamon, and clove.\nIn a medium bowl, with an electric mixer, whip together the butter and sugar until fluffy. Slowly add in the egg yolks and continue whipping. Add in the walnut mixture slowly, and mix until well blended.\nIn a very clean bowl, with an electric mixer, whip the egg whites until soft peaks form. Fold the egg whites into the batter until the mixture is completely incorporated.\nGrease a 12 by 9-inch baking pan. Pour the batter into the prepared pan. Place the pan in the oven and bake until the cake is golden brown, about 45 minutes. Remove from the oven and pour the syrup over the cake, until it is drenched in syrup. Cover with a kitchen towel and let cool. Cut into diamonds and serve.\n", + "cuisine_type": "British, French" + }, + { + "recipe": "Kale and Hummus Salad\n1/3 cup extra-virgin olive oil\n1 clove garlic, smashed \n3 tablespoons tahini \n3 tablespoons fresh lemon juice, from 1 large lemon \n5 cups shredded Tuscan kale \n1/2 teaspoon kosher salt \nOne 15 1/2-ounce can garbanzo beans, drained and rinsed \n1 cup shredded rotisserie chicken breast \n1/2 cup dried cranberries \nZa'atar to finish, optional \nInstructions:\nHeat a small saute pan over medium heat. Add the olive oil and garlic and cook just until fragrant, 2 minutes. Allow to cool slightly. In a large bowl, whisk together the tahini and lemon juice. Gradually whisk in the garlic oil. Add the kale, salt and chickpeas and gently toss together, bringing the dressing up from the bottom to coat everything evenly. Add the chicken and cranberries, and toss. Sprinkle with za'atar if desired. Serve.\n", + "cuisine_type": "Middle Eastern" + }, + { + "recipe": "Ceviche\n2 ears corn, grilled or roasted and cut off the cob\n1 pint cherry tomatoes, halved\n1 cucumber, sliced or diced\n1 red onion, thinly sliced\n1 sweet pepper, seeded and thinly sliced\nFresh cilantro, fresh basil, or fresh Thai basil, to flavor\nOlive oil, to coat\nJuice of 2 limes\nSalt\n12 ounces fresh fish (recommended: swordfish, tuna, fluke, bass, squid, scallop, shrimp, etc.)\n1 tablespoon assorted spices (toasted or ground cumin, coriander, clove, cinnamon, sesame)\n2 tablespoon hot sauce (recommended: homemade or chipotle Tabasco)\n1 pound stemmed hot peppers\n1/2 cup sugar\n1/4 cup salt\n3 cloves garlic\n1 cup cider vinegar\n1 cup water\nInstructions:\nFor the ceviche: In bowl, combine herbs, olive oil, 1/2 the lime juice, and salt. Add the corn, tomatoes, cucumber, red onion, and sweet peppers and toss to coat. Dress the seafood with 1/2 the spice mix, salt, and the remaining 1/2 lime juice. Marinate in the refrigerator for 5 minutes to several hours, depending on your taste. To plate: Spoon 1 tablespoon hot sauce on the plate. Pile the vegetables on top and garnish with the seafood. Finish with a pinch of spices and herbs.\nFor the hot sauce: Bring the hot peppers, sugar, salt, garlic, vinegar, and water to a boil. Simmer for 20 minutes, then carefully puree and adjust.\n", + "cuisine_type": "American, Latin American" + }, + { + "recipe": "Roasted Lamb Chops with Harissa\nTwo 8-rib racks of lamb, Frenched\nKosher salt \nExtra-virgin olive oil \n2 red bell peppers\n2 teaspoons cumin seed, toasted and ground \n2 teaspoons coriander seed, toasted and ground \n2 teaspoons fennel seed, toasted and ground \n2 teaspoons caraway seed, toasted and ground \n4 dried red chiles, coarsely chopped \n3 cloves garlic, smashed and finely chopped \n2 tablespoons red wine vinegar \n1/4 cup tomato paste \nKosher salt \n1/2 cup extra-virgin olive oil \nInstructions:\nFor the lamb: Remove 2 ribs from each rack to make it a 6-rib rack: Do this by starting from either end and removing the second and seventh bone. This creates 6 chops that are thicker than a normal lamb chop -- YUM!! Cut each rack into 6 equal chops, place on a baking sheet, and transfer to the fridge.\nFor the harissa: Preheat a grill.\nPlace the bell peppers on the grill and cook them on all sides until the skin is black and charred. Transfer the peppers to a large bowl, cover with plastic wrap, and let them hang out until cool. HINT, HINT: This can totally be done ahead! YAY!\nScrape the black charred skin off the peppers and remove the stem and seeds. Coarsely chop the peppers and transfer them to the bowl of a food processor.\nAdd the cumin, coriander, fennel, caraway, chiles, garlic, vinegar, and tomato paste to the food processor and season with salt. Puree until smooth.\nAdd 1/4 cup of the olive oil to the mixture and pulse, pulse, pulse. Add the remaining 1/4 cup olive oil and pulse again until thoroughly combined. Taste and season with salt. Taste again and re-season if needed. Store in an airtight container until ready to use.\nTo make the lamb: Preheat the oven to 250 degrees F. Remove the lamb from the fridge, season generously with salt, and let sit for 15 to 20 minutes before cooking.\nCoat a large saute pan with olive oil and bring the pan to medium-high heat. Working in batches to avoid crowding the pan, add the lamb chops and cook for 3 to 4 minutes on each side for medium rare (if you like your meat a little more well done, lower the heat and cook them a minute or 2 longer). If the pan begins to smoke, lower the heat. The chops will be beautifully browned on each side. Stand up the chops to brown the fat edge along each chop. YUM!!! Brown food tastes good! Place the cooked chops on a baking sheet and transfer to the oven to keep them hot while the others cook.\nTop each lamb chop with a spoonful of harissa and serve.\n", + "cuisine_type": "American, Middle Eastern" + }, + { + "recipe": "Sugar Witch's Hat\n2 1/2 cups granulated sugar\nScant 2/3 cup light corn syrup\nScant 1/2 cup water\nOrange and black food color paste\nOrange and black food color paste \nVegetable baking spray \nInstructions:\nPlace the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat. Insert a candy thermometer and cook the sugar mixture until it reaches 320 degrees F. Remove from the heat and carefully divide the cooked sugar between 2 medium-size microwaveable glass bowls. If you leave the sugar in the pan, the sugar will continue to cook and turn dark brown. A glass bowl will hold the temperature of the sugar. I put a towel under the bowl to keep the bowl from tipping over and to protect my hands from the heat of the glass. (The sugar will stay liquid enough to work with easily for about 10 minutes; after that it will start to thicken. If this happens before you are finished, just pop the bowl in the microwave for 3 to 5 minutes, until the sugar is liquid enough to work with once again.) Add a few drops of orange food coloring to 1 bowl and mix with a wooden skewer. Add a few drops of black food coloring to the other bowl and mix with a wooden skewer. \nTo make the brim: Trace a large circle onto a piece of parchment paper. Turn over the paper and give it a light coating of vegetable cooking spray. Dip the tines of a fork into the hot orange sugar. Carefully but quickly wave the fork over the inside of the circle, allowing the sugar to drip off the fork in long, thin strands. Try to distribute the strands evenly around the side of the circle, making sure to come all the way to the edges of the brim. Then dip the tines of the fork into the hot black sugar. Repeat the process. You will be able to see the paper through the sugar but you want to make this layer thick. Set aside to cool, about 5 minutes. \nTo make the cone of the hat: Wash, dry, and lightly but thoroughly spray the clean, dry mold with the baking spray, wiping out excess with a paper towel. Dip the tines of a fork into the hot orange sugar. Carefully but quickly wave the fork over the outside of the mold, allowing the sugar to drip off the fork in long, thin strands. Try to distribute the strands evenly around the side of the mold, making sure to come all the way to the top and the brim. Then dip the tines of the fork into the hot black sugar. Repeat the process. You should still be able to see the mold through the sugar. Make a nice thick layer of sugar so the hat will be sturdy. Set aside to cool, about 5 minutes. \nTo unmold, place your hands on the inside of the mold and let your fingers gently pull or slide the sugar loose from the side of the mold. You will need to apply this gentle pressure all around the inside. Keep moving the sugar as it cools. This will keep it from resticking but you need to wait until the sugar has cooled. Once the sugar has released from the mold, carefully lift it out and place it over the brim. If the sugar is still too warm, the hat may begin to collapse. That is why it is a good idea to release the sugar from the mold but leave it in the mold until it has cooled completely. (At this stage, the cage can be stored, right side up, in an airtight container in a cool, dry place for 1 to 2 days.) \nCarefully remove the parchment paper from the brim. You should be able to pull it out from under the brim. Do not worry if the brim cracks or breaks. You can use a blow torch to melt the sugar back into place. Carefully lift the cone of the hat and center it on top of the brim.\nI used a special Croquembouche mold to make my Witch's Hat because it is exactly the right shape. You do not need to buy this expensive mold to make your decoration. Use any metal or ceramic shape, preferably one that does not have outside handles or seams. \nRemember you are working with hot sugar so be sure to have a bowl of cold water ready in case you get any of it on your skin. It is best to work with sugar on a dry day, as the humidity will melt the sugar. To be on the safe side, make your sugar decoration no more than one to two hours before you are ready to serve them.\n", + "cuisine_type": "American" + }, + { + "recipe": "Remoulade Deviled Eggs with Pickled Shrimp\n1 cup freshly squeezed lemon juice\n1 cup white wine vinegar \n2 cloves garlic, chopped \n1/2 Spanish onion, chopped \n1 tablespoon pickling spice \n2 dried chiles de arbol or 1/4 teaspoon red chile flakes \n12 large (21/24 count) shrimp, peeled and deveined, tails off \nKosher salt \n1/4 cup hot sauce, such as Frank's Red Hot\n6 hard-cooked eggs, halved\n1/2 cup mayonnaise \n1 tablespoon whole-grain mustard \n2 cornichons, finely diced \n1 tablespoon finely chopped fresh dill \n1 tablespoon finely sliced chives\nKosher salt and freshly ground black pepper \nParsley leaves, for garnish \nSmoked paprika, for garnish \nInstructions:\nFor the pickled shrimp: Combine the lemon juice, vinegar, garlic, onions, pickling spice, chiles and 1/2 cup water in a medium saucepan. Bring to a boil and cook for 1 minute. Reduce to a simmer; cook for another 4 minutes. Transfer to a large bowl and let cool to room temperature.\nFill a bowl with ice water; set aside. Bring a medium pot of salted water to a boil. Add the shrimp and cook for 1 1/2 minutes. Drain and plunge in the ice water to stop cooking. Drain again and pat dry. Add the cooked shrimp to the pickling liquid, cover and refrigerate for at least 4 hours and up to 24 hours.\nDrain the shrimp well and put in a bowl; add the hot sauce and toss to combine.\nFor the remoulade deviled eggs: Remove the yolks from the eggs and place in a medium bowl; mash to a paste with a fork. Place the egg whites, cut-side up, on a large plate or platter.\nAdd the mayonnaise to the mashed yolks; mix until well combined. Fold in the mustard, cornichons, dill, chives, 1/4 teaspoon salt and 1/8 teaspoon pepper.\nFill the egg whites with the yolk mixture. Top each deviled egg with a pickled shrimp and garnish with a parsley leaf. Sprinkle the shrimp with a pinch of smoked paprika.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Carrot Slaw\n2 pounds carrots, approximately 12 to 15 medium\n1/2 cup mayonnaise\nPinch kosher salt\n1/3 cup sugar\n1/2 cup canned, crushed pineapple, drained thoroughly of all liquid\n1/2 cup raisins\n2 teaspoons curry powder\n1 teaspoon minced garlic\nPinch celery seed and/or caraway seed, optional\nInstructions:\nWash the carrots and peel, if necessary. Using a vegetable peeler, cut the carrots into wide noodle-shaped strips.\nIn a large mixing bowl whisk together the mayonnaise, salt, sugar, pineapple, raisins, curry powder, garlic, and celery seed and/or caraway seed, if using. Add the carrots and toss to combine. Serve immediately or refrigerate for 1 hour to serve cold.\n", + "cuisine_type": "American" + }, + { + "recipe": "Five-Spice Turkey with Sweet and Sour Glaze\n3 tablespoons (25 grams) kosher salt\n1 tablespoon (12 grams) sugar\n1 tablespoon plus 2 teaspoons five-spice powder, divided\nOne 12-pound turkey, giblets removed, rinsed and patted dry\n4 tablespoons (112 grams) unsalted butter\nSmall handful fresh thyme sprigs\n3 fresh bay leaves\n2 mandarins or tangerines, halved\n1 medium yellow onion, quartered\nOne 2-inch piece fresh ginger, sliced\n3 cups low-sodium chicken broth, divided\nFlaky salt\n1/3 cup (90 grams) ketchup\n1/3 cup (107 grams) apricot jam\n1/3 cup pineapple juice\n2 tablespoons cider vinegar\n1 tablespoon light brown sugar\n1 tablespoon soy sauce\n2 teaspoons chopped fresh ginger\n1 teaspoon five-spice powder\n1/2 teaspoon kosher salt\nMandarins, cut into wedges, fresh cilantro sprigs and whole scallions, for serving\nInstructions:\nFor the turkey: In a small bowl, combine the salt, sugar and 2 teaspoons of the five-spice powder. Stir to fully combine. Sprinkle about a quarter of the sugar-spice mixture in the cavity of the turkey and rub the rest all over the exterior. Place the turkey on a rack in a roasting pan and refrigerate, uncovered, for at least 12 hours and up to 24 hours.\nRemove the turkey from the fridge 1 hour before roasting.\nArrange an oven rack in the lower third of the oven; preheat to 350 degrees F.\nIn a small saucepan, melt the butter over low heat. Stir in remaining 1 tablespoon five-spice powder. Set aside to cool.\nStuff the cavity of the turkey with the thyme, bay leaves, mandarins, onion and ginger. Brush the turkey all over with the cooled butter mixture. Pour 2 cups of the chicken broth into the pan.\nRoast the turkey until it reaches 145 to 150 degrees F on an instant-read thermometer inserted in the deepest part between the leg and breast, 2 to 2 1/2 hours.\nWhile the turkey is roasting, make the glaze: In a small saucepan over medium heat, whisk together the ketchup, jam, pineapple juice, cider vinegar, brown sugar, soy sauce, ginger, five spice and salt. Bring to a boil and reduce to a simmer, cooking until thick and syrupy, 3 to 5 minutes. You should have about 1 cup glaze. Remove half of the glaze and set aside for serving.\nOnce the turkey reaches 145 to 150 degrees F, add the remaining 1 cup chicken broth into the roasting pan. Then brush the turkey all over with the remaining half of the glaze. Return to the oven and continue to roast (tenting with foil towards the end if it is getting too brown), brushing the turkey with the remaining glaze halfway through, until the turkey is deeply glazed and reads 165 degrees F on an instant-read thermometer, 30 to 45 minutes more.\nRemove the turkey to a cutting board to rest for 30 minutes. Season with flaky salt. Pour the pan juices into a large measuring cup and skim the fat from the top. Stir the defatted juices into the reserved half of the glaze to make a sauce; keep warm.\nTo carve, cut down through the breasts, along the breastbone, to remove. Slice both breasts crosswise into thick slices. Cut through the skin attaching each leg and pull slightly to open up the space, then follow the natural curve of the leg to remove the leg/thigh in one piece. Cut at the joint to separate the leg from the thigh. Remove the thigh bones and cut the thighs into 2 or 3 pieces each. Cut off the wings.\nServe the drumsticks and wings whole on a platter with the sliced meat, decorating the platter with the mandarins, cilantro and scallions. Serve the sauce on the side for drizzling.\n", + "cuisine_type": "American, Chinese" + }, + { + "recipe": "Giant Cinnamon Roll Snowman\nNonstick cooking spray\nTwo 17.5-ounce tubes refrigerated large cinnamon rolls, such as Pillsbury Grands!\nTwo 16-ounce containers cream cheese or vanilla frosting\nBlack icing gel, such as Wilton Sparkle Gel\nGreen or red icing gel, such as Wilton Sparkle Gel\n1 orange candy, such as a gum drop or an M&M\nInstructions:\nPosition an oven rack in the middle of the oven and preheat to 350 degrees. Lightly spray 2 rimmed baking sheets with nonstick spray.\nRemove the cinnamon rolls from the tubes and place on a large cutting board or a clean work surface; reserve the icing from the tubes for serving. Unravel 3 rolls and coil them around 1 intact roll to create a very large cinnamon roll. This will be the base of the snowman. Place on the bottom half of one of the prepared baking sheets, with a short side of the sheet facing you.\nUnravel 2 more cinnamon rolls and coil them around 1 intact roll. This will be the body. Place it on the baking sheet, adjoining the base of the snowman. Gently squeeze so they just adhere.\nUnravel 1 more cinnamon roll and coil it around 1 intact roll. This will be the head of the snowman. Place it on the baking sheet, adjoining the top of the body. Bake until golden brown, puffed up and cooked through, 24 to 28 minutes.\nMeanwhile, unravel the remaining cinnamon roll into a strip of dough. Cut crosswise into 5 equal pieces. Coil 3 of the pieces each to create 3 mini cinnamon rolls. These will be the buttons. Roll out each of the remaining 2 pieces to about 3 inches long. These will be the snowman arms. Transfer the buttons and snowman arms to the second prepared baking sheet.\nWhen the snowman finishes baking, let it cool slightly on the baking sheet on a wire rack. Bake the second baking sheet until the buttons are cooked through and puffed up, 15 to 18 minutes. Let cool completely.\nOnce the snowman is cool enough to touch, transfer to a large cutting board or platter. Using a butter knife of small offset spatula, evenly spread 1 container of frosting all over the snowman, frosting the crevices and even the sides of the rolls, if you like. This will act as the crumb coat. Reserve 1/4 cup of the second container of frosting and spread the remaining all over the snowman, creating large swirls. Decorate the base and body of the snowman with the cooled cinnamon roll buttons. Spread 2 tablespoons of the reserved frosting all over each snowman arm and adhere the arms to the snowman body.\nUse the black gel icing to pipe eyes and a smiling mouth. Use the green gel icing to pipe a scarf. Add the orange candy for the nose. Transfer the reserved icing to a small bowl and serve it on the side for dipping.\n", + "cuisine_type": "American" + }, + { + "recipe": "Pomegranate Iced Tea\nJuice of 2 lemons\nJuice of 2 limes\n2 tablespoons brown sugar\nSprigs of fresh mint, for muddle and garnish\n8 cups sweet tea\n4 cups pomegranate juice\n1 cup cranberry juice\nIce, for glasses\nInstructions:\nIn a mixing bowl, crush or muddle the lemon and lime juices with the brown sugar, blending the juices and sugar together. Next, thin slice a few mint leaves and add to the juices. Then add the sweet tea, pomegranate juice and cranberry juice and mix well. After mixing, serve over ice and garnish with fresh mint.\n", + "cuisine_type": "American, Asian" + }, + { + "recipe": "Pumpkin Keg Bourbon-Apple Punch\n1 large pumpkin (about 15 pounds)\n3 red apples\n2 tablespoons whole cloves\n12 cups (3 quarts) apple cider \nOne 750-ml bottle bourbon (about 3 cups)\n20 dashes bitters (about 1/2 teaspoon)\nJuice of 4 1/2 lemons (about 3/4 cup) \nInstructions:\nFor the pumpkin: Cut off the top of the pumpkin with a sharp knife. Clean out the seeds and pulp with an ice cream scoop. Insert a tap in the empty pumpkin according to the package directions; set aside. (See Cook's Note).\nFor the punch: Slice the apples into thin rings and place on a parchment-lined baking sheet. Stud each slice with 5 to 6 whole cloves and then freeze until solid, about 4 hours and up to overnight. \nMeanwhile, stir together the apple cider, bourbon, bitters and lemon juice in the cavity of the pumpkin and top with the pumpkin lid. Refrigerate until the pumpkin and the punch inside are well chilled, at least 2 hours. Remove the lid and add the apple slices to the punch and serve.\n", + "cuisine_type": "American, Southern" + }, + { + "recipe": "\\Just In Case\\ Pie\n2 cups finely crushed chocolate sandwich cookies (recommended: Oreo)\n3/4 cup finely chopped pecans\n1/2 cup butter, melted\n1 envelope unflavored gelatin\n1/4 cup cold water\n1 3/4 cups whipping cream, divided\n1 cup semisweet chocolate chips\n2 eggs\n1 teaspoon vanilla\n1 cup caramels (about 24)\n2 tablespoons unsalted butter\nPinch salt\nInstructions:\nFor Crust: Preheat the oven to 350 degrees F.\nIn a small bowl mix together the cookie crumbs, pecans, and melted butter. Press the mixture into the bottom and up the sides of a 9-inch deep-dish pie plate and bake for 10 minutes. Remove the crust from the oven and cool completely before filling\nFor Filling: Sprinkle the gelatin over the water in a small saucepan; let stand for 1 minute. Stir over low heat until the gelatin is completely dissolved, about 3 minutes. Stir in 1 cup of the cream. Heat just to a simmer then immediately pour into a food processor or a blender. Add the chocolate chips and process until the chocolate is completely melted, about 1 minute. With the machine running add 1/2 cup of the remaining cream, the eggs, and the vanilla. Pour into large bowl and refrigerate until thickened, about 15 minutes.\nIn the meantime, combine the caramels, remaining 1/4 cup of cream, butter, and salt in a small saucepan. Simmer over low heat, stirring occasionally, until completely melted and smooth. Pour into the prepared crust; let stand until beginning to set, about 10 minutes. Beat the cooled and thickened gelatin mixture until smooth and pour it over the caramel layer. Refrigerate the pie, covered until firm, about 3 hours.\n", + "cuisine_type": "American, Caramel" + }, + { + "recipe": "Fried Mascarpone Custard with Strawberry Tawny Port Sorbet and Valrhona Ganache\n4 cups milk\n1/2 cup sugar\n1 tablespoon vanilla extract\n1 cup mascarpone cheese\n1 lime, zested\n1 tablespoon cornstarch\n4 eggs\n8 egg yolks\n1 cup all-purpose flour\n3 eggs\n1 cup panko crumbs\n1 to 2 tablespoons vegetable oil\n1 to 2 tablespoons butter\nJulienned slices of strawberry, for garnish\nFresh mint, for garnish\n1 pound strawberries, stemmed\n1/2 cup tawny port\n1 cup sugar\n1 vanilla bean\n1 lemon, juiced\n5 ounces egg whites (about 5 egg whites)\n3/4 cup half-and-half\n6 ounces all-purpose flour\n5 ounces confectioners' sugar\n3/4 cup whole milk\n1/4 cup heavy cream\n8 ounces Valrhona chocolate\nInstructions:\nCustard:\nIn a heavy saucepan, bring 3 cups milk, sugar, vanilla, mascarpone, and zest to a boil. In a bowl, dissolve cornstarch in 1 cup milk, add eggs and yolks, and stir well. Temper the egg mixture with the hot milk mixture, and then add all of the egg mixture into the milk mixture and cook until rather thick. Pour into a greased half-sheet pan, cover with parchment paper, and refrigerate until completely cooled.\nSorbet:\nPuree all ingredients in a food processor. Pass through a sieve onto a sheet pan. Spread out on a sheet pan and transfer to the freezer. Once frozen, process again in a food processor until smooth and freeze again. Repeat process 1 more time. Keep in the freezer.\nTuiles:\nPreheat the oven to 300 degrees F. In a medium bowl, whisk together the egg whites and half-and-half. In a separate bowl, combine the flour and sugar. Whisk the dry ingredients into the wet until fully incorporated. On a baking sheet lined with a silpat nonstick baking sheet or parchment paper, spread out circles of batter. Place in oven for 6 minutes. While hot, shape cookies as desired.\nGanache:\nIn a double boiler or heavy saucepan, bring the milk and heavy cream to a simmer. Add chopped chocolate and stir until chocolate is melted and shiny. Keep warm until ready to serve.\nJust before serving, cut custard using a triangle mold. Dust in flour, then eggs, and then bread crumbs. In a skillet, melt oil and butter over medium-high heat. Add bread crumb-covered triangles to the pan and cook until golden brown. \nTo serve, sauce plate with ganache, and place custard on 1 side of plate. Place sorbet on top of custard, and place a tuile on top of the sorbet. Place julienned strawberry with mint opposite custard. \n", + "cuisine_type": "American, French" + }, + { + "recipe": "Tabbouleh\n1 cup bulgur wheat (fine-medium grind)\n2 cups hot water\n1 pound ripe tomatoes, seeded and chopped (about 2 cups)\n1 bunch green onions, white and green part, finely chopped (about 1 cup)\n1 hothouse cucumber, halved, seeded and diced (about 2 cups)\n2 large bunches fresh flat-leaf parsley, leaves finely chopped (about 2 cups)\n1 bunch fresh mint leaves, finely chopped (about 1/2 cup)\n1/2 teaspoon ground cumin\nKosher salt and freshly ground black pepper\n2 lemons, juiced\n1/4 cup extra-virgin olive oil\nInstructions:\nPut the bulgur in a large bowl and pour in the hot water. Cover with a dish or plastic wrap and let stand for about 30 to 45 minutes to rehydrate. Drain in a strainer, pressing with the back of a wooden spoon to squeeze out as much water as possible.\nIn a mixing bowl, combine the tomatoes, onions, cucumber, parsley, and mint. Toss the salad well to incorporate the ingredients; season with cumin, salt and pepper. Add the bulgur; moisten with the lemon juice and olive oil. Fold everything together to incorporate the ingredients. The flavor will improve if the tabbouleh sits for a few hours. Serve at room temperature.\n", + "cuisine_type": "Middle Eastern" + }, + { + "recipe": "Citrus Salmon Lollipuffs\n1 pound thawed frozen salmon fillets, cut into 1-inch cubes\n2 tablespoons lemon juice\n3 tablespoons teriyaki sauce\n1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed\n1/3 cup orange marmalade\nInstructions:\n1. Heat the oven to 400 degrees F. Place the salmon into a medium bowl. Add the lemon juice and 2 tablespoons teriyaki sauce and toss to coat.\n2. Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 16 (1/2-inch wide) strips crosswise, making 32 in all. Cut each strip in half crosswise, making 64 in all. Place 2 strips on a baking sheet to form a cross shape. Repeat with remaining strips. Place 1 piece salmon in the center of each pastry cross. Fold the ends of the pastry cross over the filling and press to seal. Turn the pastries seam-side down on the bakingsheets.\n3. Bake for 20 minutes or until the pastries are golden brown. Stir the marmalade and remaining teriyaki sauce in a small bowl. Serve the pastries on 3-inch wooden skewers with the marmalade mixture for dipping.\n", + "cuisine_type": "American, Japanese" + }, + { + "recipe": "Caramel Apple Pie\nPie Dough, recipe below\n7 large Granny Smith or Pippin apples, peeled and cored\n1 cup sugar\n3 tablespoons quick-cooking tapioca\n1 teaspoon ground cinnamon\n1/2 teaspoon salt\nJuice of 1/2 lemon\n1 tablespoon heavy cream\n1 large egg\nCaramel topping, recipe follows\n1/2 cup packed brown sugar\n4 tablespoons unsalted butter\n2 tablespoons heavy cream\n1/2 cup pecan halves\n2 cups all-purpose flour\n1/2 cup lard\n2 1/2 tablespoons unsalted butter\n1/2 teaspoon salt\nAbout 1/2 cup iced water\nInstructions:\nButter and flour a 9-inch glass pie plate. On a lightly floured surface roll the dough to a 12-inch round about 1/8-inch thick. Line the pie plate, being sure to press the dough into the bottom and up the sides without stretching. Chill 30 minutes. Roughly chop the apples into small pieces, about the size of lima beans. (The apples should measure about 9 cups chopped.) Combine with the sugar, tapioca, cinnamon, salt and lemon juice in a large bowl. Set aside until the juices begin to run, about 10 - 15 minutes. Beat together the cream and egg to make a glaze and brush over the edges and bottom of the crust. Mound the apple filling in the pie shell. It will be quite full. Roll out the remaining dough to a large round about 1/8'' thick. Place over the filling a seal the edges together by gently pressing together. Trim any excess dough with scissors and flute the edges. Brush the top with the remaining egg glaze. Using a paring knife, cut out and remove a circle the size of a quarter from the center of the top crust. Cut 5 or 6 slits in a spoke pattern beginning 1/2-inch from the center hole and ending 1/2-inch from the outside edge. Chill for 30 minutes before baking.\nPreheat oven to 425 degrees. Place the pie plate on a cookie sheet and bake 10 - 15 minutes, or until the top is golden brown. Reduce the heat to 300 degrees and continue baking until the juice visible in the center becomes thick and bubbly, about 1 hour (if the edges are browning too quickly, cover with aluminum foil). Meanwhile prepare the caramel topping. Spoon the hot caramel over the top of the pie to coat and return to the oven. Bake 5 minutes longer, or until the caramel sets. Cool on a rack before serving.\nIn a small saucepan combine brown sugar, butter and cream. Bring to a boil and cook for 2 minutes. Remove from the heat and stir in the pecan halves.\nIn a large bowl combine the flour with the lard, butter and salt. Mix lightly with your fingertips until the dough forms grape-sized pieces. You should be able to see chunks of fat. Stir in the iced water. Lightly knead, handling the dough as little as possible, until the dough forms a ball. Add a little more iced water if necessary. Transfer to a plastic bag and shape into a log. Seal the bag, pressing out any air, and chill for as little as 1 hour or as long as 3 days. The pie dough can be frozen for as long as a week.\n", + "cuisine_type": "American, British" + }, + { + "recipe": "Wolf Hash-Home Fries with Pastrami, Corned Beef, and Salami Tidbits\n1 1/2 pounds baking potatoes, like russets, skinned, cubed and par-boiled\n1 large Spanish onion, cut into chunks\n1/4 cup canola oil\n3 cloves garlic, minced\n1/2 pound mixed scraps of pastrami, corned beef, salami, franks, etc., cut into 1/2-inch pieces\nInstructions:\nIn a large saute pan, heat the oil. Add the onions and the garlic, stirring to coat with the oil. Add the potatoes and the meat. Saute until brown and hot.\n", + "cuisine_type": "American" + }, + { + "recipe": "Cinnamon Sugar French-Style Texas Toast\n1 cup milk\n3 large eggs, beaten\n1/4 cup sugar\n2 teaspoons ground cinnamon\n4 tablespoons unsalted butter\n8 thick slices white bread (about 3/4 of a white sandwich or Pullman loaf, cut into 3/4-inch-thick slices)\nSuggested servings: Jam or hot pure maple syrup\nInstructions:\nPreheat an oven to 200 degrees F, and place a rack on a sheet pan.\nWhisk the milk and eggs in a glass pie or casserole dish until evenly combined.\nWhisk the sugar and cinnamon in a small bowl.\nHeat a large skillet over medium heat. Add about 1/2 a tablespoon of butter to the skillet, swirling the pan to coat the surface. Dip 2 slices of bread into the egg mixture and immediately lay in the skillet. Sprinkle the cinnamon sugar on top and cook until the undersides are brown and crisp, about 4 minutes. Add a nut-sized bit of butter to the skillet, as needed, and flip the toast, cook until golden on the underside, about 3 minutes more.\nServe immediately or transfer to the rack in the oven to keep warm. Repeat with the remaining bread and batter. Serve with jam or maple syrup.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Southern Fried Chicken with Buttered Mashed Potatoes and Sauteed Peas and Tomatoes\n1 whole chicken, cut into 8 pieces\n1 tablespoon poultry seasoning\n2 eggs, whisked\n3/4 cup milk\n1 cup all-purpose flour\nVegetable oil, for frying\nSalt and freshly ground pepper\nSalt and freshly ground pepper \nButtered Mashed Potatoes, recipe follows\nSauteed Peas and Tomatoes, recipe follows\n2 large white potatoes, peeled and cubed (recommended: Russets)\n 2 tablespoons butter\nSalt and pepper\n Salt and pepper\n1 1/2 cups fresh peas\n 1 tablespoon butter\n 1 cup diced tomatoes \nInstructions:\nRub the chicken pieces on both sides with the poultry seasoning. In a medium bowl, whisk the eggs and the milk together. In a separate bowl, sift together flour, salt and pepper. Dip the chicken in the egg and milk mixture, and then dredge the chicken in the flour mixture. \nHeat enough oil to generously cover the bottom of a large, deep pan over medium-high heat. Fry the battered chicken until all sides are golden brown and the meat is cooked through. \nServe with Buttered Mashed Potatoes and Sauteed Peas and Tomatoes. \nIn a large pot, add the potatoes and pour just enough water to fully cover the potatoes. Heat the water over high heat, until the water comes to a rolling boil. Boil the potatoes in water until they are tender and then drain. Place the potatoes back on the heat and stir until the steam dissipates. Add butter, salt and pepper to the pot and then mash together until they reach the desired consistency.\nIn a large pan, saute the peas in butter over medium heat until they are tender or for approximately 7 minutes. Add diced tomatoes to the skillet and continue to saute until all of the flavors combine.\n", + "cuisine_type": "American, Southern" + }, + { + "recipe": "Paris-Brest Custard Cake\n1 cup water\n8 tablespoons (1 stick) unsalted butter\n1/2 teaspoon salt\n1 1/2 teaspoons sugar\n1 cup flour\n3 to 5 eggs\n1 1/2 teaspoons water\n1/2 cup sliced almonds\nCustard, recipe follows\nWhipped cream, recipe follows\nConfectioners' sugar\n2 cups whole, 2 percent fat, or 1 percent fat milk\n1/2 vanilla bean, split lengthwise\n6 egg yolks\n2/3 cup sugar\n1/4 cup cornstarch\n1 tablespoon unsalted butter\n2 cups chilled heavy cream\n2 tablespoons light brown sugar, packed\nInstructions:\nPreheat the oven to 425 degrees F. On a large piece of parchment paper, trace a circle 10 inches in diameter. Use this parchment paper to line a baking sheet, pencil side down (you should still be able to see the circle). In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.\nScrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running and, working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add 1 more egg and mix until incorporated.\nUsing a pastry bag fitted with a large plain tip and using the pencil line as a guide, pipe the dough onto baking sheet in a ring. Pipe a second ring around the first one, hugging it so the 2 rings touch closely all the way around. Pipe a third circle, using up all the remaining dough, on the crack between the first 2 rings so that all 3 rings touch closely, forming 1 big ring with 3 parts.\nWhisk the remaining egg with the water. Brush the surface of the dough with the egg wash (do not use all of it). Sprinkle the almonds over the surface. Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. The recipe can be made up to this point up to 24 hours in advance. Hold at room temperature, lightly covered with aluminum foil.\nCustard: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.\nPour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.\nWhipped Cream: When ready to serve, whip the cream and brown sugar until stiff.\nUsing a long serrated knife, cut the pastry ring in half horizontally. Set the top half aside. Using a clean pastry bag, pipe the custard filling onto the bottom half. Pipe the whipped cream on top of the custard. Place the top half of the pastry lightly on the whipped cream, dust with confectioners' sugar, and serve, cut into sections.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Grilled Lamb Chops with Pink Peppercorn Sauce\n1/4 cup canola oil\n2 tablespoons yellow mustard\n2 tablespoons soy sauce\n2 tablespoons Worcestershire sauce\n2 tablespoons chopped fresh parsley, plus more for serving\n1 tablespoon chopped fresh rosemary, plus more for serving\n2 cloves garlic, minced\n2 pounds double-cut lamb rib chops, frenched if desired\nKosher salt and freshly ground black pepper\n2 tablespoons unsalted butter\n2 tablespoons finely chopped sweet onion\n1/4 cup brandy\n1/2 cup heavy cream\n1 tablespoon pink peppercorns, coarsely crushed\nKosher salt\nInstructions:\nMake the marinade for the lamb chops: Combine the oil, mustard, soy sauce, Worcestershire sauce, parsley, rosemary and garlic in a medium bowl. Place the lamb chops in a baking dish or large resealable plastic bag. Pour the marinade over the meat, turning to coat. Cover or seal. Marinate the lamb chops for at least 1 hour at room temperature or up to 8 hours in the refrigerator.\nPlace a grill pan over medium heat until hot. Remove the lamb chops from the marinade. Sprinkle lightly with salt and pepper. Grill until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 135 degrees F for medium-rare, 6 to 8 minutes per side. Remove the lamb chops from the grill and let rest 15 minutes before serving.\nMeanwhile, make the pink peppercorn sauce: Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Slowly pour in the brandy. (If using a gas cooktop, to avoid flare-ups from the alcohol, remove the pan from the heat before adding the brandy.) Cook until the alcohol cooks off, 1 to 2 minutes, stirring the bottom of the pan to loosen any browned bits. Slowly whisk in the heavy cream and peppercorns. Simmer, stirring frequently, until the sauce reduces by half, about 5 minutes. Season with salt.\nTo serve, arrange the lamb chops on a platter. Garnish with parsley and rosemary and serve with the pink peppercorn sauce.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Quick Apple and Sweet Potato Soup\n1 tablespoon butter\n1 tablespoon olive oil\n2 stalks celery, chopped\n1/2 cup chopped Vidalia onion\n8 sprigs fresh thyme\nKosher salt and freshly ground black pepper\n3 cloves garlic, smashed\n1 teaspoon cinnamon\n1/2 teaspoon allspice\n1 teaspoon ground cumin\n2 pounds sweet potatoes, peeled and cut into 1-inch chunks\n4 Granny Smith apples, cored, peeled and cut into 1-inch chunks\n4 cups vegetable stock\n1 1/2 cups apple cider\nInstructions:\nIn a large pot over medium heat add the butter and olive oil. Add the celery, onion, and thyme. Season with salt and pepper, then stir while cooking until the onions and celery are tender. Add the garlic, cinnamon, allspice, and cumin. Stir and cook until fragrant, about 5 minutes. Add the sweet potatoes and apples stirring to coat them with the contents of the pot. Add the vegetable stock and apple cider and then cover. Simmer for 20 to 25 minutes or until tender.\nIn batches, carefully puree the contents of the pot in a blender or use an immersion blender. Taste and season with salt. Serve warm or chilled.\nWhen blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Oatmeal Molasses Cookies\n2 cups rolled oats\n1 3/4 cups all-purpose flour \n1 teaspoon baking powder \n1 teaspoon baking soda \n1 teaspoon ground cinnamon \n1 teaspoon fine salt \n1 1/4 cups granulated sugar \n1/2 cup unrefined coconut oil \n6 tablespoons molasses (not blackstrap molasses)\n2 large eggs \n1/2 to 3/4 cup golden raisins \n1/2 cup chopped walnuts \nInstructions:\nPreheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.\nIn a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon and salt.\nIn a stand mixer, mix the sugar and coconut oil until combined. Add the molasses and eggs and mix until combined. Add the dry ingredients and mix until just combined. Fold in the raisins and walnuts.\nUsing a 2-tablespoon or 1-ounce scoop, portion the dough onto the baking sheets, 1/2 to 1 inch apart. If you like chewier cookies, leave the dough as is. If you like crispier cookies, press down with a spoon to flatten. Bake until the edges are brown, about 15 minutes. Cool before serving.\n", + "cuisine_type": "American" + }, + { + "recipe": "Grilled Sesame Chicken Served with Tortellini Alfredo and Tortellini Teriyaki\n1 pound chicken tenders, cleaned\n2 tablespoons black sesame seeds\n2 tablespoons white sesame seeds\n1 teaspoon ground coriander\n1 teaspoon ground cumin\n1 teaspoon ground ginger\n1 teaspoon powdered mustard\n1 teaspoon ground cinnamon\nSalt and freshly ground black pepper\nTeriyaki glaze, recipe follows\nAlfredo sauce, recipe follows\n1/2 cup teriyaki sauce\n2 tablespoons sugar\n3 tablespoons butter\n1 cup cheese tortellini, cooked\n1 cup tortellini\n1/2 cup heavy cream\n1 tablespoon garlic, chopped\n1/4 cup grated parmesan\nSalt and freshly ground black pepper\nInstructions:\nPreheat the oven to 300 degrees F. Preheat the grill\nIn a bowl, combine the coriander, cumin, ginger, mustard, cinnamon, salt, and pepper to make a blend. Sprinkle the blend on 1 side of the tenders. On a flat surface, create 2 sections ¿ one for black sesame seeds, the other for the white sesame seeds. Coat half of one half of the unseasoned side of the tender with the black seeds, and the other half with the white seeds. Rub the grill or grill pan with oil so as not to stick. Grill the chicken on the seasoned side ¿ NOT the seeded side. Finish in the oven for 8 minutes.\nPlace 2 chicken strips in a line, end to end, in the center of the plate. Place 2 more chicken strips on either side of the line, in the center, to form a large cross on the plate. Place the tortellini in between the chicken, alternating teriyaki and alfredo. Serve.\nIn a medium sized pot, over medium heat combine the teriyaki sauce and the sugar. Reduce it by 1/2, then add the butter and mount the sauce to create a sheen. Toss the cooked pasta with 2 tablespoons of the sauce, or until desired coating is achieved.;\nIn a medium sized pot, over medium-high heat combine the cream and the garlic. Reduce this mixture by half and add the cheese. Turn heat to low and let the cheese melt, but DO NOT LET THIS SEPARATE. Season with salt and freshly ground pepper to taste. Toss with pasta and serve.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Mac and Queso with Sausage\nKosher salt\n6 ounces cavatappi or fusilli\n3 hot turkey sausage links (about 8 ounces), casings removed\n1 tablespoon all-purpose flour\n3/4 teaspoon chili powder\n1/4 teaspoon ground cumin\n1 cup whole milk\n4 ounces processed cheese (such as Velveeta), cubed\n2 large eggs, lightly beaten\n1/3 cup sour cream\n1 10-ounce can diced tomatoes with chiles, drained\n1 cup shredded Mexican cheese blend (about 4 ounces)\nInstructions:\nPreheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, then transfer to an 8-inch square flameproof baking dish.\nMeanwhile, cook the sausage in a medium saucepan over medium-high heat, breaking up the meat, until browned and crisp, about 10 minutes. Add the flour, chili powder, cumin and 1/2 teaspoon salt and cook, stirring, until combined, about 1 minute. Slowly whisk in the milk, scraping up any browned bits. Add the processed cheese and whisk until melted and smooth, 1 to 2 minutes. Remove from the heat and whisk in the eggs. Return the saucepan to medium-low heat and cook, whisking, until thickened, 1 to 2 minutes. Whisk in the sour cream and tomatoes.\nPour the cheese sauce over the pasta and stir to combine. Sprinkle with the shredded cheese and broil until melted and bubbling, 2 to 3 minutes.\n", + "cuisine_type": "American, Tex-Mex" + }, + { + "recipe": "Allspice Pork Chops with Leeks and Apples\n3 tablespoons extra-virgin olive oil\n1 tablespoon plus 1 teaspoon ground allspice\nKosher salt and freshly ground pepper\n6 bone-in pork chops (4 to 5 ounces each)\n4 tablespoons unsalted butter\n2 Gala apples, roughly chopped into 1-inch chunks\n2 large leeks (white and light green parts), halved lengthwise, then cut crosswise into 1/2-inch-thick slices\nInstructions:\nMix together the olive oil, allspice, 1 1/2 teaspoons salt and 1 teaspoon pepper in a small bowl to form a paste. Transfer the mixture to a large resealable plastic bag and add the pork chops, massaging the paste into the chops to coat. Marinate at room temperature for about 30 minutes.\nMeanwhile, melt the butter in a large saucepan. Add the apples and leeks and season with salt and pepper. Add 1/2 cup water and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the leeks are tender, about 15 minutes.\nHeat a large nonstick skillet over medium-high heat. Remove 3 pork chops from the marinade and cook until lightly browned, about 1 1/2 minutes per side. Remove the pork chops to a plate and cook the remaining 3 chops.\nPlace each pork chop on a plate and spoon the apple-leek mixture (including any juices) on top.\n", + "cuisine_type": "American" + }, + { + "recipe": "Sausage and Cheese-Stuffed Kabocha\n1/4 pound dried porcini mushrooms\n1 kabocha squash \nKosher salt and freshly ground black pepper \n2 tablespoons olive oil \n1 medium-size cheese pumpkin, around 10 pounds \n1 baguette \n1 1/2 pounds sweet Italian sausage, out of the casing \n1 large white onion, diced \n3 cloves of garlic, sliced \n1 pound button mushrooms, sliced \n1/2 teaspoon ground ginger \n1/4 teaspoon smoked paprika \n1/4 teaspoon ground nutmeg \n2 cups milk \n2 cups heavy cream \n1 pound Gruyere, shredded \nInstructions:\nPreheat oven to 375 degrees F.\nPour 2 cups of boiling water over the dried porcini and let sit while you prep your other steps, 10 to 15 minutes.\nPeel, de-seed and medium dice the kabocha squash. Pour onto a baking sheet, sprinkle with salt and pepper and drizzle with 2 tablespoons of olive oil. Roast in the oven for about 30 minutes to cook through.\nIn the meantime, use a small serrated paring knife to remove the top of the pumpkin wide enough to later fill the pumpkin stuffing and scoop out the seeds.\nDice the baguette and place in the oven on a sheet pan to make croutons, about 5 minutes.\nIn a large skillet over medium heat cook the Italian sausage breaking it up into little pieces and cook it all the way through. Remove it from the pan leaving the grease. Now add the onions and garlic and cook, stirring, until softened, 5 to 8 minutes.\nWhile the onions are cooking, take the porcinis that are re-hydrating in the hot water, wring them out and give them a rough chop. Remove the cooked onions and put in a large bowl with the Italian sausage. In the same skillet, add the sliced white mushrooms, chopped porcinis along with 1/2 cup of the mushroom liquid and cook for about 5 minutes. Remove and add to the large bowl with the sausage mixture.\nAdd the cooked kabocha and croutons to the sausage bowl. Mix well and add the ginger, paprika, nutmeg, salt and pepper.\nAdd the milk and heavy cream to a saucepan and bring it to a simmer.\nTo assemble: Sprinkle the inside of the pumpkin with salt and pepper. Add a layer of the sausage mixture, some of the heated milk-cream mixture, add a layer of Gruyere and continue by pressing down repeating the layering process until the pumpkin is completely full. Place the top of the pumpkin back on, put it in a 9- by 13-inch baking dish and fill with 1- to 2-inches of warmed water. Bake until it's cooked through, about 1 1/2 hours\nServe by scraping the inside of the pumpkin and getting some of the pumpkin flesh along with the filling to serve warm.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Hoppin' John\n3 tablespoons finely chopped green onion\n3 cups steamed white rice\n1 tablespoon olive oil\n1 large ham hock\n1 cup onion, chopped\n1/2 cup celery, chopped\n1/2 cup green pepper, chopped\n1 tablespoon chopped garlic\n1 pound black-eyed peas, soaked overnight and rinsed\n1 quart chicken stock\nBay leaf\n1 teaspoon dry thyme leaves\nSalt, black pepper, and cayenne\nInstructions:\nHeat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.\n", + "cuisine_type": "American, Southern" + }, + { + "recipe": "Creamy Campfire Clam Pasta with Tomatoes\n1/4 cup fresh flat-leaf parsley leaves, roughly chopped\n1/4 teaspoon crushed red pepper flakes\n3 small cloves garlic, finely grated (about 1 teaspoon)\n1 stick (8 tablespoons) unsalted butter, at room temperature\n1 lemon, zested and juiced\nKosher salt\n1 tablespoon olive oil \n1/4 cup plain breadcrumbs\nOne 14-ounce can cherry tomatoes or diced tomatoes (don't drain) \nTwo 6.5-ounce cans chopped clams (don't drain)\n8 ounces angel hair pasta, broken in half \nInstructions:\nMix together the parsley, red pepper flakes, garlic, butter, lemon zest and 1/2 teaspoon salt in a medium bowl. Transfer to a small plastic storage container with a lid and freeze until ready to use. (Pack the frozen butter in your cooler, it will help cool your food.)\nHeat the oil in a small skillet over medium-high heat until it shimmers, about 1 minute. Add the breadcrumbs and a pinch of salt and cook, stirring, until golden and toasted, about 4 minutes. Can be made a day ahead, pack in a small plastic re-sealable bag. \n(Make sure to pack all of the other ingredients and equipment.)\nBuild a medium-high campfire that has a grate for cooking. \nWhen ready to cook, combine the tomatoes, clams and 1 1/2 cups water in a large saucepan, on the grate, directly over the fire and bring to a boil. Add the pasta to the boiling sauce and stir to coat. Bring back to a boil for 30 seconds then remove from the heat and cover with a lid, let sit for 3 minutes. Uncover and stir in the butter (which will have thawed in the cooler) and the juice of the zested lemon. \nDivide among 4 bowls and top with breadcrumbs.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Puff Pastry Twists\n1 sheet frozen puff pastry, thawed\n1/2 cup unsalted butter, melted\n3/4 cup sugar\n2 1/2 teaspoons cinnamon\n1 cup milk\n8 ounces semisweet or milk chocolate, chopped\n1/4 cup smooth peanut butter\nInstructions:\nPreheat the oven to 400 degrees F. Line a sheet pan with parchment or buttered waxed paper.\nUnroll the puff pastry on a work surface. Brush the pastry generously with melted butter.\nIn a small bowl, toss together the sugar and cinnamon. Sprinkle evenly over the pastry.\nWorking lengthwise, cut the pastry in half and then cut each half into 6 even strips, each 3/4-inch wide. Twist the strips to make long twisted \\straws\\.\nTransfer to the prepared pan, pushing the ends down with your thumb to help them stay in place on the pan and remain twisted. Bake until puffed and golden brown, about 20 minutes.\nTo make the sauce, heat the milk in a saucepan. Pour the hot milk over the chocolate and whisk to melt it. Whisk in the peanut butter until smooth. Keep sauce warm until ready to serve.\nTo serve, place the twists on a tray and serve with the sauce along side for dipping.\n", + "cuisine_type": "American" + }, + { + "recipe": "My Grandma's Ravioli\n1 pound baking potatoes (about 2 large), scrubbed thoroughly\n2 tablespoons (1/4 stick) unsalted butter, plus 8 tablespoons (1 stick)\n2 tablespoons minced shallots\n1 teaspoon minced garlic\n8 ounces farmer's cheese\n5 ounces goat cheese\n2 ounces mascarpone\n3 tablespoons freshly grated Parmesan, plus 1/4 cup freshly grated\n2 tablespoons minced fresh mint leaves\n2 tablespoons minced fresh chervil leaves\n1 egg, lightly beaten\nKosher salt and freshly ground white pepper\nBasic Pasta Dough, recipe follows\nSemolina or all-purpose flour, for dusting\n1 egg lightly beaten with 1 teaspoon water, for egg wash\n1 tablespoon olive oil\nMinced fresh flat-leaf parsley leaves\n1/4 cup toasted and chopped hazelnuts\n3 cups flour\n8 large egg yolks\n1 teaspoon kosher salt\n1 teaspoon extra-virgin olive oil\n3 to 5 tablespoons water\nSemolina or all-purpose flour, for dusting\nInstructions:\nMake the filling: Bake the potatoes in a preheated 350 degree F. oven until fork tender, about 30 to 40 minutes. Peel, and while still warm, pass through a food mill. In a small saute pan, heat the 2 tablespoons butter over medium heat. Add the shallots and garlic, and cook until soft. In a medium bowl, combine the farmer's cheese, goat cheese, mascarpone, 3 tablespoons Parmesan, the herbs, and the beaten egg. Add the cooked shallots and garlic and the warm potato. Stir until blended (being careful not to overmix, or the mixture will get pasty). Season with salt and pepper. Cover and refrigerate until needed. Then, with lightly moistened hands, roll into 1/2-ounce balls, about the size of golf balls.\nCut the pasta dough into 4 portions and work with 1 portion at a time, keeping the remaining dough covered with plastic wrap. Lightly dust the work surface with flour. With a pasta machine or a rolling pin, roll out the dough about 20 inches long and 4 inches wide. Brush the dough with egg wash and arrange 9 to 10 balls of filling on the lower third of the length of the dough, about 1 to 1 1/2 inches apart.\nFold the top half over to cover the balls. Press the dough around each ball to seal, making sure that you do not have any air pockets. With a 2-inch round cookie cutter, cut the ravioli. Dust a tray with flour and arrange the ravioli on the tray, dusting with more flour. Repeat with the remaining dough, egg wash, and filling. Refrigerate, covered, until needed.\nBring a large pot of salted water to a boil. Cook the ravioli until al dente, about 3 to 4 minutes.\nMeanwhile, in a large saute pan, over high heat, add the oil and the remaining butter. Cook the butter until it begins to brown. Drain the ravioli and toss into the browned butter, turning to coat both sides. Add the remaining Parmesan and season with salt and pepper. Garnish with parsley and hazelnuts and serve immediately.\nIn a food processor fitted with the steel blade, combine the flour, egg yolks, salt, olive oil, and 2 tablespoons of the water. Process until the dough begins to hold together, then stop the machine and pinch the dough to test it. If it's too dry, add up to 1 more tablespoon of water and process until it forms a moist ball. Turn out on a lightly floured smooth work surface and knead by hand, until a smooth ball is formed. Loosely wrap in plastic wrap and let rest at room temperature for 30 minutes to 1 hour.\nCut the dough into 4 equal pieces. Keep the other pieces covered in plastic while you roll out 1 piece at a time, by hand with a rolling pin or through the rollers of a pasta machine, stretching the dough to the desired thickness.\nIf using a pasta machine, set the rollers at the widest opening. Flatten the first piece of dough into a thick strip no wider than the machine, to enable it to pass through the rollers. If necessary, dust the pasta very lightly with flour. Run the pasta through the machine. Fold in thirds, crosswise, and run through the machine again. Repeat this procedure 2 or more times, until the dough is smooth and somewhat elastic. Set the machine to the next smaller opening and run the dough through the rollers.\nContinue rolling and stretching the dough, using the smaller opening each time, until the next to the last or the last opening is reached, dusting lightly with flour only as necessary. (The strip of dough will be long. If you don't have enough space on your worktable, halfway through the rolling process cut the strip of dough in half and continue to work with each piece separately, keeping the unused dough covered).\nAdjust the cutting mechanism to the desired width, cut the noodles, and allow them to dry before cooking. A convenient way to dry pasta is to arrange the cut pasta on a pastry tray sprinkled with flour, preferably semolina flour. As 1 layer is completed, sprinkle flour over the noodles, place a piece of parchment paper over them, and continue layering with noodles and flour. Dry for at least 15 to 20 minutes.\nRepeat with the remaining pieces of dough.\n", + "cuisine_type": "Italian, French" + }, + { + "recipe": "Bonfire Eggs with Green Peppers and Cheese\n4 medium russet potatoes\nKosher salt and freshly ground black pepper\n4 large eggs \nAbout 2 tablespoons heavy cream \nHot sauce, optional \n1/4 red onion, diced \n1/2 green bell pepper, diced \n2 ounces shredded cheese \nInstructions:\nStart a fire!\nPoke the potatoes all over with a fork and microwave them for 12 minutes or bake at 350 degrees F for 20 minutes. Let the potatoes cool until they're cool enough to handle or wrap the bottoms in aluminum foil or use heat-safe gloves for the next step. Working with one potato at a time, chop off the end (keep this part, it is the potato's hat) and then use a small spoon to hollow out the potato, leaving about 1/3 inch of potato flesh all around. (Reserve the potato innards for another use, like potato soup or mashed potatoes, or feed them to your chickies.)\nSalt the insides of the potatoes, then crack an egg into the center of each potato. Add 1/2 tablespoon cream, a good pinch of salt, a turn of pepper, hot sauce, if using, and a quarter of the onion and pepper to the center of each potato. Give it a quick scramble (I like using a chopstick for this). Top each with a little pile of cheese. Place the potatoes' hats back on them, then wrap each tightly in aluminum foil.\nCarefully put the potatoes in the fire. Cook, turning occasionally with long tongs or a stick, for 20 minutes, then unwrap and check for doneness; the egg should be cooked and fluffy. If the egg is still runny, rewrap the potato and put it back in the fire for a few more minutes.\nLet cool slightly and enjoy!\n", + "cuisine_type": "American" + }, + { + "recipe": "Quick Italian Salad\n1/2 cup olive oil\n1/4 cup mayonnaise \n1/4 cup grated Parmesan (pre-grated in a pack from the store) \n1/4 cup minced fresh parsley \n1 tablespoon sugar \n1 tablespoon vinegar \n2 teaspoons black pepper \n1 teaspoon salt \n1/4 teaspoon red pepper flakes \n1 clove garlic, pressed \nJuice of 1 lemon \n1 head romaine lettuce, roughly chopped\n1/2 head iceberg lettuce, chunked \n6 whole pepperoncini\n1/2 cup whole black olives\n1/2 cup whole red cherry tomatoes\n1/2 small red onion, very thinly sliced into circles \n1/3 cup grated Parmesan\nInstructions:\nFor the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until pureed.\nFor the salad: Put the romaine and iceberg greens in a large bowl and toss with the dressing. Top the salad with the pepperoncini, olives, tomatoes and onions. Sprinkle with Parmesan at the end.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Vegetable Stock\n2 tomatoes\n1 onion, peeled\n1 leek, trimmed and washed\n2 shallots, peeled\n4 garlic cloves, peeled\n2 celery ribs, washed\n1 carrot, trimmed and peeled\n6 corn cobs, without kernels (optional)\n1 parsnip, trimmed and scrubbed (optional)\n1 fennel bulb (optional)\n1 gallon water\n1 small bunch parsley\n1 small bunch fresh thyme or 1 teaspoon dried\n2 bay leaves\n3 whole cloves\n2 tablespoons cracked black pepper\n2 tablespoons salt, or to taste\nInstructions:\nIn a large pot place the roughly chopped vegetables. Pour in the water ( or enough to cover) and bring to a boil. Reduce to a simmer, and skim and discard any impurities from the top. Add the remaining ingredients. Simmer, uncovered, 2 hours. Strain and store in the refrigerator up to a week or freeze.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "French Onion Grilled Cheese\n1 tablespoon unsalted butter, plus more for spreading\n1 tablespoon olive oil\n2 yellow onions, sliced 1/4 inch thick\nKosher salt and freshly cracked pepper\n1 tablespoon dry sherry\n1/2 teaspoon finely chopped fresh thyme\n4 slices white American cheese\n8 slices country white bread\n4 slices yellow American cheese\nInstructions:\nMelt the butter with the olive oil in a heavy-bottomed pot over medium-high heat. Add the onions, season with salt and pepper and spread the onions in an even layer. Cover the pot and turn down the heat to medium low. Sweat, steam and soften the onions, 10 to 15 minutes. Uncover and continue cooking until caramelized, 25 to 30 minutes, stirring frequently. Add the sherry and scrape up any bits from the bottom of the pan. Stir in the thyme and season with salt and pepper.\nPreheat a griddle to medium-low heat. Put 1 slice white American cheese on 4 slices country white bread and 1 slice yellow American cheese on 4 more bread slices. Divide the onions between half the bread, then close and butter both sides. Place the sandwiches on the griddle; cover with a metal bowl (careful, it will get hot) and let the sandwiches get nice and golden brown, 2 to 3 minutes. Flip, cover again and cook until the cheese is melted and the sandwiches are golden brown, 2 to 3 minutes.\n", + "cuisine_type": "French" + }, + { + "recipe": "Prince's Chicken Shawarma\n1 tablespoon smoked paprika\n1 tablespoon ground black pepper \n1 tablespoon seasoned salt \n1 teaspoon ground allspice \n1 teaspoon cumin powder \n1 teaspoon granulated garlic \n1/2 teaspoon ground cinnamon \n1/2 teaspoon mahlab \n1/2 teaspoon red pepper flakes \n1/2 teaspoon ground white pepper \n1/4 teaspoon ground cardamom\n2 1/2 pounds chicken breast\n1 ounce plus 2 tablespoons corn oil\n1 ounce apple cider vinegar \n1 whole yellow onion, 1/2-inch dice \nLemon Garlic Sauce, recipe follows\n3 whole Roma tomatoes, 1/2-inch dice \n1/4 cup hot sauce \n1 cup Vermicelli Rice, recipe follows\n1/2 cup Hummus, recipe follows\nServing suggestion: pita bread\nJuice of 1 lemon\n1 clove garlic, minced \n1 3/4 cups basmati rice\n1 1/2 tablespoons chicken bouillon powder\n1/4 cup vermicelli noodles, broken \n1/2 cup corn oil \n1 1/2 quarts cooked chickpeas\n1 cup tahini \n2 tablespoons olive oil \n1 teaspoon salt \n2 cloves garlic \nJuice of 2 lemons\nInstructions:\nFor the chicken shawarma seasonings: Combine the paprika, black pepper, seasoned salt, allspice, cumin powder, granulated garlic, cinnamon, mahlab, red pepper, white pepper and cardamom in a bowl.\nFor prince's chicken shawarma: Cut chicken into 1-inch dice and put in a mixing bowl.\nDrizzle chicken with 1 ounce corn oil and the apple cider vinegar. Apply the chicken shawarma seasonings and tumble chicken in seasonings to mix evenly.\nSeason a large frying pan with the remaining 2 tablespoons corn oil and turn to high heat.\nAdd chicken shawarma and sear 1 side, then stir to flip. Add the diced onions and 1/8 cup Lemon Garlic Sauce. Mix onions and sear second side of chicken. Mix/flip chicken and add diced tomatoes.\nWhen chicken is ready, finish with hot sauce and additional 1/8 cup Lemon Garlic Sauce and serve with Vermicelli Rice, Hummus and pita bread.\nWhisk together lemon juice, garlic and 1/4 cup cold water in a bowl until incorporated.\nSoak rice for 15 minutes in cold water, then strain.\nMix 2 1/2 cups water together with chicken bouillon in a bowl.\nFry vermicelli noodles in corn oil in a rice pot, then add the rice and mix together. Stir in the bouillon mixture.\nCover and turn to high heat. Once pot begins to steam from sides of lid, turn to lowest heat and let simmer 5 minutes.\nRice will again begin to steam from sides after a few minutes; when you see this, turn off heat and let rice sit for 5 minutes more.\nAdd chickpeas, tahini, oil, salt, garlic and lemon juice to a food processor and pulse until desired texture is reached.\n", + "cuisine_type": "Middle Eastern, Mediterranean" + }, + { + "recipe": "\\Zhajiang\\ Bao (Spicy Shrimp and Ground Beef Buns)\n1 1/2 teaspoons cornstarch, whisked with 1 tablespoon cold water\nPinch ground white pepper\n4 to 6 large bao buns, steamed, or soft sandwich buns\nSpicy Shrimp and Ground Beef Buns:\n1 ounce dried shrimp\n5 or 6 small dried Chinese (shiitake) mushrooms\n1 tablespoon peanut oil\n1 ounce smoked bacon or pancetta, finely diced\n1 shallot, smashed and finely diced\n8 ounces ground beef\n4 ounces shredded bamboo shoots, drained and diced\n1 jalapeno, stemmed and finely diced\n1 green pepper, seeded and diced\n1 to 2 tablespoons light soy sauce\n1 teaspoon dark soy sauce\n1 tablespoon Shaoshing rice wine\n6 pickled cornichons, finely sliced, for serving\nChili oil, optional, for serving\n1/4 cup chopped fresh cilantro, for serving\n1 tablespoon finely chopped peanuts mixed with 2 tablespoons sugar, optional, for serving\nInstructions:\nFor the spicy shrimp and ground beef buns: Combine the shrimp and dried mushrooms in a bowl and pour 1 cup boiling water over to cover. Let stand at least 10 minutes, and then drain, reserving the liquid, and finely chop.\nHeat a wok over medium-high heat and add the peanut oil. Add the shrimp, mushrooms, bacon and shallots and fry, stirring constantly, 1 to 2 minutes. Stir in the ground beef, breaking the meat up with a spatula and cooking until no longer pink, 3 to 4 minutes. \nAdd the bamboo shoots, jalapenos and green peppers and toss 1 to 2 minutes. Drizzle in about 1/2 cup of the mushroom soaking liquid along with the light soy sauce, dark soy sauce and rice wine and bring to a simmer. Stir in the cornstarch slurry and cook until thickened and glossy, about 1 minute. Season with the white pepper. \nTo serve, spoon about 1/2 cup of the mixture (depending on the bun size) onto each bun and garnish with the cornichons, a drizzle of chili oil, if using, and the cilantro. Sprinkle the peanuts with sugar, if using, over the top of each bao and serve immediately.\n", + "cuisine_type": "Asian, Chinese" + }, + { + "recipe": "Carne Asada Tacos\n1/4 teaspoon pepper\n1/4 teaspoon salt\n1 cup medium red onion 1/4 inch diced\n2 tablespoons basil leaves, roughly chopped\n1/4 cup orange juice (fresh squeezed)\n2 tablespoons lime juice (fresh squeezed)\n2 nopales (cactus) leaves\n2 cloves garlic, peeled and minced\n5 green onions, diced\n1 16oz jar HERDEZ® Salsa Casera\n1 16oz jar HERDEZ® Salsa Verde\n1/2 bunch of cilantro, roughly chopped\n1/2 lb carne asada, thinly sliced\n3 tablespoons olive oil\n2 1/2 tablespoons balsamic vinegar\n1 tablespoon honey\n5 corn tortillas\nGuacamole:\n1 avocado, mashed\n1/2 tomato small diced\n1/2 jar HERDEZ® Salsa Verde\nJuice from 1/2 lime\n1/2 teaspoon salt\n1/2 teaspoon pepper\nInstructions:\n1. Add uncooked carne asada to large bowl\n2. Add garlic, salt, pepper, balsamic vinegar, 1 tablespoon of fresh lime juice, orange juice, basil leaves, honey, olive oil, 1/2 cup red onion to meat\n3. Mix together completely and marinate 5 minutes\n4. Add marinated meat to grill on medium to high heat\n5. Brush the marinade over meat and cook until well done\n6. Grill cactus on both sides medium heat, 5 minutes on each side\n7. Remove meat and cactus from grill and sliced in very thin pieces\n8. Warm tortillas on grill\n9. Place warmed tortilla on plate\n10. Add carne asada to center of tortilla\n11. Add to the center, remaining red onion, cactus, cilantro, remaining 1 tablespoon of lime juice, and salsa\n12. Serve\nGuacamole:\nCombine all ingredients in a bowl, mix well and serve.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Yorkshire Pudding Popovers\n2 large eggs\n1 cup whole milk \n1 cup all-purpose flour \nSalt\nFreshly ground black pepper \n1/4 cup warmed reserved beef drippings or melted butter\nInstructions:\nPreheat the oven to 450 degrees F.\nPlace a popover or large muffin pan in the preheated oven for 10 minutes. In a mixing bowl, beat the eggs until they are foamy. Whisk in the milk. Add the flour, salt and pepper and beat just until the batter is smooth.\nPour the beef drippings in the cups of the hot pan, then pour in the batter filling the cups halfway and bake until the popovers are puffy and golden brown, about 30 minutes. Serve immediately.\n", + "cuisine_type": "British" + }, + { + "recipe": "Frosted Gingerbread Cookies\n1/2 cup plus 2 tablespoons unsalted butter\n3/4 cup sugar\n1/2 cup light corn syrup\n1/4 cup milk\n3 cups bread flour, plus more for the work surface\n1 1/2 teaspoons baking soda\n3 1/4 teaspoons ground cinnamon\n2 teaspoons ground ginger\n1/4 teaspoon ground allspice\n1/4 teaspoon salt\n3 pinches ground cloves\nIcing for decorating (I used Wilton Sparkle Gel and Betty Crocker Decorating Cookie Icing)\nAbout 1 cup jelly beans, sorted by color (I used Sugar-Free Jelly Belly beans for black and Jelly Belly Sours for the other colors)\nInstructions:\nLine a 9-inch square baking pan with plastic wrap. In a saucepan, melt the butter over low heat. Add the sugar, corn syrup and milk, and whisk continuously until a candy thermometer registers 100 degrees F, which will happen rather quickly. Remove the saucepan from the heat. \nWith an electric mixer on low speed, combine the bread flour, baking soda, cinnamon, ginger, allspice, salt and cloves. Slowly pour the butter-sugar mixture in, and beat until thoroughly combined, 2 minutes. Transfer the batter to the prepared pan, cover with plastic wrap and press with your hands to spread the batter to the sides of the pan. Refrigerate overnight or up to 3 days. \nPreheat the oven to 350 degrees F. Coat several baking sheets with cooking spray, or line them with parchment paper. Cut the chilled dough into 4 equal pieces. On a lightly floured work surface, roll out 1 piece of dough to a thickness of 1/4 inch; dust with more flour as needed. (Keep the other dough pieces refrigerated until you're ready to use them.) Using 2 different-sized biscuit or cookie cutters, cut out concentric circles of dough, leaving a 1/2-inch-wide ring. The cookies shown are about 2 inches across, but you can make them larger or smaller based on the size of your cookie cutters. Place the rings about 1 inch apart on the prepared baking sheets. Repeat with the other pieces of dough. \nBake the cookies until slightly browner on the edges and firm to the touch, 10 to 12 minutes for smaller cookies, 15 minutes for larger. Cool the cookies on the baking sheets on wire racks for a couple of minutes before using a metal spatula to transfer them to the racks to finish cooling. \nSqueeze icing onto each cookie, leaving a thin border around it. While the icing is still wet, press the jelly beans into it end to end. The icing will spread to cover the cookie. Store the baked cookies, decorated or not, in an airtight container for up to 2 weeks; if decorated, stack them between sheets of wax paper.\n", + "cuisine_type": "American" + }, + { + "recipe": "Jazz on the Grill: Seafood BBQ\n2 pounds seafood\n1/4 cup butter, melted\n1/4 cup olive oil\n1/2 cup finely chopped pineapple\n1/4 cup seeded and finely chopped jalapenos\n1/4 cup honey\nGreen leaf lettuce\n*Jazz Honey-Jalapeno Sauce can be used instead of the pineapple, jalapenos, and honey\nInstructions:\nSelect the fish you like to eat, Jazz is great on them all however, be sure your selection is suitable for the grill. Some fish grill better than others, if you're unsure, ask your butcher. Excellent selections are salmon, bass, halibut, mahimahi, yellowtail, and lingcod.\nHeat the grill on high. Combine the butter and olive oil in a bowl and set aside. Combine the pineapple, jalapeno, and honey.\nBrush a mix of melted butter and olive oil onto the fillet or fish steak before placing it in the grill. This will cause the flames to rise up, searing in the juices. Brush more of this mixture on the top as it's cooking. Do not overcook, most fish grill quickly. You must adjust the cooking time based on the thickness of the fish being cooked.\nFlip the fillets or steaks and reapply another brushing of the butter/oil mixture. Once seared, reduce the flame to low and close the lid on the barbecue. Wait a few minutes (until fish is nearly done) and pour the pineapple mixture or Jazz Honey-Jalapeno Pineapple Sauce over the top. Close the lid and cook until the fish is cooked.\nGarnish platter with green leaf lettuce, carefully place fish on the bed of lettuce, and serve. This is a simple and amazingly eye attractive dish. Sit back and enjoy the raves from your guests.\n", + "cuisine_type": "American, Asian" + }, + { + "recipe": "Rye Bread Party Pizzas\n1 tablespoon olive oil\n2 pounds ground beef \n1 medium onion, diced \n1 clove garlic, minced \n1/4 cup ketchup \n1 tablespoon Worcestershire sauce \n1 teaspoon hot sauce \nKosher salt and freshly ground black pepper\n1 pound processed cheese, such as Velveeta, cut into cubes \n1 cup grated pepper jack cheese\n1 loaf cocktail/party rye bread (mini slices)\nSliced green onions, for serving \nInstructions:\nHeat a large skillet over medium-high heat and add the oil. Cook the beef, onion and garlic until browned, about 8 minutes. Remove from the heat and drain off any excess fat. Mix in the ketchup, Worcestershire, hot sauce and some salt and pepper. Stir in the processed cheese and pepper jack until melted.\nPut the rye slices on a baking sheet and add a small scoop of filling to each one. Pat down slightly to stick it to the bread, then flash-freeze for 45 minutes. Store in freezer in resealable plastic bags until using.\nTo bake, preheat the oven to 350 degrees F. Bake from frozen state until the cheese is melted and bubbly, about 25 minutes. Sprinkle with green onions before serving.\n", + "cuisine_type": "American" + }, + { + "recipe": "Steak Joint Chicago Cheese Steak\nCanola oil\nTwo 8-ounce bone-in rib eyes, at room temperature\nGranulated garlic\nKosher salt and freshly ground pepper\n3/4 cup ricotta\n1/2 cup shredded white Cheddar\n1/2 cup shredded aged provolone\n1 tablespoon vegetable oil\n1 medium yellow onion, peeled, halved and sliced\n4 fresh crusty sub rolls, hinged\n1 cup hot giardiniera, finely chopped using food processor\nInstructions:\nHeat a little canola oil in a cast-iron skillet over high heat until very hot. Sprinkle both sides of the rib eyes with granulated garlic, salt and pepper. Lower the heat to medium-high and place the rib eyes in the skillet without overcrowding. Sear the rib eyes until well browned, about 4 minutes. Flip the rib eyes and cook until medium/medium-rare, about 4 minutes. Set aside, loosely cover with foil and let rest. Mix the ricotta, Cheddar and provolone in a bowl and reserve. \nHeat the vegetable oil in a large nonstick skillet over medium heat. Add the onions and sprinkle with salt and pepper. Sweat the onions until soft and slightly golden in color, about 10 minutes. Set aside. Thinly slice the rib eyes and set aside. \nDivide the onions in 4 piles. Top each pile with a quarter of the cheese mixture, a quarter of the rib eye and an open roll. Let the cheese melt and toast until everything is gooey. Scoop up with a spatula, flip right-side-up and top each with the giardinera. Serve.\n", + "cuisine_type": "American" + }, + { + "recipe": "Slow-Cooker Bean and Barley Soup\n1 cup dried multi-bean mix or Great Northern beans, picked over and rinsed\n1/2 cup pearl barley\n3 cloves garlic, smashed\n2 medium carrots, roughly chopped\n2 ribs celery, roughly chopped\n1/2 medium onion, roughly chopped\n1 bay leaf\nKosher salt\n2 teaspoons dried Italian herb blend\nFreshly ground black pepper\n1/2 ounce dried porcini mushrooms, crumbled if large, optional\nOne 14-ounce can whole tomatoes, with juice\n3 cups cleaned baby spinach leaves (about 3 ounces)\n1/4 cup freshly grated Parmesan Balsamic vinegar, for drizzling\nExtra-virgin olive oil, for drizzling\nInstructions:\nPut 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.\nAdd the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.\nLadle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Asian Sweet Tea or Asian Mojito\n4 Thai basil leaves, plus 1 for garnish\n1 sugar cube\n3/4 cup iced green tea\n1/2 lime, juiced\n1-ounce white rum\n1/2 tablespoon honey\nIce cubes, as needed\n1 lime wedge, for garnish\nInstructions:\nIn a cocktail shaker, add the basil and the sugar cube. Muddle them together in the bottom of the shaker until the basil is fragrant. Pour in the green tea, lime juice, rum and honey. Stir until well mixed. Carefully pour the mixture into a highball glass filled with ice. Garnish the cocktail with the lime wedge and a basil leaf. \n", + "cuisine_type": "AsianText: Chocolate L" + }, + { + "recipe": "Hazelnut Semifreddo\n1 cup hazelnuts\n1 pint vanilla ice cream\n1 pint hazelnut or coffee ice cream\n1 1/2 cups heavy cream\nPinch salt\n2 tablespoons confectioners' sugar\n1/4 cup plus 2 tablespoons hazelnut liqueur, such as Frangelico\n1 cup good-quality espresso, hot\n1-ounce bittersweet chocolate, thinly shaved with a vegetable peeler\nInstructions:\nPreheat the oven to 350 degrees F.\nPut the hazelnuts in a single layer on a small sheet pan. Toast the nuts for 8 minutes, until they are lightly golden. Pour the nuts onto a clean kitchen towel and rub them to remove the peels. Put the hazelnuts in a large sealable plastic bag, seal the bag, and pound the nuts with a rolling pin until roughly crushed. Set aside.\nUsing a small ice cream scoop, scoop the ice cream into 16 equal-size balls (8 of each flavor) and arrange in a single layer on a cold plate lined with plastic wrap. Cover the ice cream balls with more plastic wrap and freeze again until firm.\nIn a medium bowl, whip the cream, a pinch of salt, sugar and 2 tablespoons hazelnut liqueur to stiff peaks, but do not over beat.\nTo serve, put 2 scoops each of hazelnut (or coffee) and vanilla ice creams into each glass. Add to the top of each 1 tablespoon hazelnut liqueur and 2 tablespoons crushed hazelnuts. Pour 1/4 cup espresso into each bowl. Top the ice cream with a dollop of whipped cream and shaved chocolate. Serve immediately.\nEntertaining Notes: If you are doing this for a larger party you can pre-scoop the ice cream right into the glasses and store, covered, in the freezer.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Lemon Cream Squares\nOne 18.25-ounce box lemon cake mix (recommended: Betty Crocker)\n1 stick butter, softened\n1 egg\n16 ounces cream cheese (recommended: Philadelphia) softened\n1/3 cup sugar\nOne 3-ounce box lemon or lime gelatin (recommended: Jell-O)\n2 eggs\nInstructions:\nSet up grill for indirect cooking over medium heat. (No heat source under cookies). Spray 9 by 13-inch foil pan with cooking spray and set aside.\nFor lemon layer:\nIn a large mixing bowl, beat with an electric mixer on low speed the cake mix, butter, and egg until well combined and smooth. Press cake mixture evenly into prepared pan; set aside.\nFor top layer:\nIn a medium mixing bowl, beat cream cheese, sugar, and lemon or lime gelatin on medium speed until creamy. Add eggs and beat until smooth.\nSpread cream cheese mixture over cake layer. Place foil pan in a second foil pan for stability and insulation. Place on hot grill away from heat. Cover and bake 40 to 50 minutes. Rotate pan halfway through baking. Remove from grill and cool completely before cutting into squares.\nIndoor:\nPreheat oven to 350 degrees F.\nSpray 9 by 13-inch baking pan lightly with cooking spray; set aside. Prepare cake layers as directed above. Bake for 40 to 45 minutes or until cake barely start to pull away from sides. Cool completely before cutting into squares.\n", + "cuisine_type": "American" + }, + { + "recipe": "Elinda Cashew Stuffing\nCashew nuts\nBroccoli\nDiced carrots\nOnions\nCelery\nInstructions:\nStuff the turkey with the above ingredients. Ten minutes before the turkey is ready, you take a mixture of red mustard and soy sauce and mix them together then apply it to the turkey. Let it stay the oven for about another 3 minutes.\n", + "cuisine_type": "American" + }, + { + "recipe": "Pickled Watermelon and Watermelon Rind\n2 cups red wine vinegar\n1 cup granulated sugar\n2 tablespoons kosher salt\n2 teaspoons whole coriander seeds\n2 teaspoons whole black peppercorns\n3 cups 1-inch watermelon cubes\n2 cups small pieces peeled watermelon rind\nInstructions:\nIn a small saucepan, combine the vinegar, sugar, salt and 4 cups water over medium heat. Bring up to a boil. Place the coriander and peppercorns on a cutting board. Lightly crush the spices with the bottom of a sturdy pan, then add them to the liquid. Turn the heat down to low, and simmer for 5 minutes. Taste for seasoning. It should be a mix of vinegary, sweet and slightly salty. Shut it off to cool slightly.\nFill a quart-size jar with the watermelon cubes and a pint-size jar with the rind pieces.\nPour the vinegar mixture over the melon and rind and let it cool at room temperature, uncovered, for 2 hours. Place in the refrigerator and let it chill, uncovered, overnight. Then cover tightly. The pickles will be good for 2 to 3 weeks in the refrigerator.\n", + "cuisine_type": "American" + }, + { + "recipe": "Spinach Dip\n1 large clove garlic\n1/2 cup chopped scallions (white portion only)\nOne 10-ounce package frozen chopped spinach, thawed and drained well\n1 cup sour cream\n1/2 to 1 cup mayonnaise\n1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves\n1 teaspoon Worcestershire sauce\n1 dash hot pepper sauce or more to taste\n1/2 teaspoon salt\n1/4 teaspoon freshly ground white pepper\n1 round loaf crusty bread (country white, pumpernickel, etc.)\nPaprika\nInstructions:\nIn a blender or food processor, finely mince the garlic and scallions. Add the remaining ingredients, except the bread and paprika and blend until smooth. Taste and adjust the seasonings. Refrigerate for up to 2 days. Just before serving, make a bread bowl: Cut about an inch off the top of the round of bread and save it for a lid. Remove the bread from the center, hollowing out the loaf. Stir the dip well and place in the bread bowl. Sprinkle lightly with paprika. Serve the removed bread chunks along with crudites for dipping.\n", + "cuisine_type": "American" + }, + { + "recipe": "Martha's Secret Turkey Burger\nTwo 12-ounce jars red-pepper relish, such as Fourth Creek Food Co.\n1 small onion, chopped \n2 cloves garlic, chopped \n1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for brushing \n2 tablespoons low-sodium soy sauce \n2 pounds ground dark turkey \n4 teaspoons Worcestershire sauce \n1 teaspoon Dijon mustard \n1 slice soft white bread, torn into pea-size pieces (1 cup) \nKosher salt and freshly ground black pepper \n3 tablespoons chili sauce, plus more for brushing \n1/2 cup mayonnaise \n2 packed cups finely shredded kale \n1/2 teaspoon balsamic vinegar \n8 brioche rolls, split \n4 tablespoons unsalted butter, melted \nInstructions:\nDrain 1 jar relish in a sieve; discard liquid. Pulse 2/3 cup drained relish with onion and garlic in a food processor until finely chopped.\nHeat 1 tablespoon oil in a skillet over medium-high heat; add relish mixture. Cook, stirring, until a thick paste forms, about 7 minutes. Stir in soy sauce. Transfer to a bowl; let cool 5 minutes. Stir in turkey, Worcestershire, mustard, bread, 1 1/2 teaspoons salt and pepper to taste. Form into 8 patties, each about 4 inches in diameter. Refrigerate, covered, at least 1 hour and up to 8 hours.\nPreheat grill to medium. Brush both sides of burgers with oil, then brush grates. Grill 5 minutes. Flip; lightly brush tops with chili sauce and grill until a thermometer inserted into centers registers 165 degrees F, 5 to 6 minutes more.\nCombine chili sauce and mayonnaise. Drizzle kale with vinegar and remaining teaspoon oil; season with salt and pepper. Brush cut sides of rolls with butter; grill until lightly toasted. Sandwich burgers in rolls with chili sauce mixture, remaining relish and kale.\n", + "cuisine_type": "American" + }, + { + "recipe": "Tiramisu\n4 ounces bittersweet chocolate\n3 large egg yolks\n3 tablespoons granulated sugar, plus 2 tablespoons sugar, plus 1 teaspoon\n1 1/4 cups sweet dessert wine, such as Vin Santo\n2 large egg whites\n1/4 cup cooled brewed espresso, or other strong coffee blend\n1 cup ricotta\n1 cup heavy cream\n4 to 5 ounces ladyfingers\nCocoa powder, garnish\nChocolate-dipped coffee beans, garnish, recipe follows\n6 ounces semisweet chocolate\n1 cup dark roasted coffee beans\nInstructions:\nPlace the chocolate in the top of a double boiler or in a bowl set over a pot of simmering water, and stir until melted. Remove from the heat and cool to room temperature.\nIn the top of a double boiler or in a bowl set over a pot of simmering water, beat the egg yolks and 3 tablespoons of sugar until pale yellow and frothy. Add 1/2 cup of the wine and whip until thick, being careful not to let the mixture boil. Remove from the heat and fold in the chocolate. Cool to room temperature.\nIn a medium bowl, beat the egg whites until stiff peaks form, and fold into the cooled custard mixture.\nIn a bowl, combine the coffee, ricotta, and 2 tablespoons sugar and set aside.\nIn a separate bowl, whip the cream until soft peaks form. Add the remaining teaspoon of sugar and whip until stiff peaks form.\nDip the ladyfingers into the remaining 3/4 cup of dessert wine and arrange them in the bottom of a square 9-inch baking dish. Cover with half of the ricotta, half of the custard, and half of the whipped cream. Repeat with the remaining ingredients, ending with whipped cream on top. Cover with plastic wrap and refrigerate until set, at least 3 hours.\nTo serve, sift the cocoa powder evenly over the top and decorate with the chocolate coffee beans. Cut into equal pieces and serve.\nIn the top of a double boiler set over simmering water, melt the chocolate, stirring until smooth.\nRemove from the heat and let cool and thicken slightly.\nIn batches, drop the beans into the melted chocolate, coating completely on all sides. Remove and place on a baking sheet lined with waxed paper. Let dry completely.\nStore in an airtight container at room temperature.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Chocolate Chip Sour Cream Snack Cake\nNonstick cooking spray, for the pan\n3/4 cup (105 grams) all-purpose flour \n1/2 cup plus 2 tablespoons (105 grams) sweet rice flour, such as Mochiko \n1 teaspoon baking powder\\u202f \n1/2 teaspoon baking soda\\u202f \n1 teaspoon kosher salt \n1/2 cup (1 stick) unsalted butter, softened\\u202f \n1 cup (200 grams) granulated sugar \n2 large eggs, at room temperature \n1 teaspoon pure vanilla extract \n1/2 cup plus 1 tablespoon (150 grams) full-fat sour cream, at room temperature \n2 tablespoons milk, at room temperature\\u202f \n1 heaping cup (200 grams) semisweet chocolate chips, plus more for topping\nInstructions:\nPosition an oven rack in the middle of the oven and preheat to 350 degrees F. Lightly grease an 8-inch square pan with nonstick cooking spray. Line the bottom with parchment, leaving a 2-inch overhang on the sides (to make it easier to remove the cake after baking) and grease the parchment.\nCombine the all-purpose flour, sweet rice flour, baking powder, baking soda and salt in a medium bowl and whisk until combined. \nBeat the butter in a large bowl with an electric mixer until smooth. Add the sugar and cream the mixture until light and fluffy, 2 to 3 minutes. Scrape down the bowl with a rubber spatula. Add in the eggs one at a time, beating after each addition until combined. Scrape the bowl once more, then beat in the vanilla.\\u202fSift half of the dry ingredients over the egg mixture and beat just until combined. Beat in the sour cream and milk, then sift in the rest of the dry ingredients and beat just until the batter is smooth. Fold in the chocolate chips. \nSpread the batter into the prepared pan, smoothing the surface with a small offset spatula. Sprinkle additional chocolate chips on top. Bake the cake, rotating the pan halfway through, for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then gently loosen the edges with a small offset spatula and carefully transfer the cake (using the parchment sling to assist) onto a rack to cool completely.\\u202f \n", + "cuisine_type": "American, Japanese" + }, + { + "recipe": "Golden Sunshine Quinoa Salad\n2 cups quinoa\n2 1/2 cups chicken broth, homemade or canned low-sodium broth\n4 scallions, light and white green part only, thinly sliced\n1/2 cup chopped golden raisins\n2 tablespoons rice vinegar\n1/2 cup fresh orange juice\n1 teaspoon grated orange zest\n2 tablespoons extra-virgin olive oil\n1/4 teaspoon ground cumin\n1 cucumber, peeled, halved, seeded and chopped\n1/2 cup chopped flat-leaf parsley\nSalt\nFreshly ground black pepper\nInstructions:\nPlace the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear. Bring the chicken stock to a boil in a medium saucepan over medium-high heat. Add the quinoa and return to a boil. Reduce the heat to low, cover, and simmer the quinoa until it has expanded fully, about 20 to 25 minutes. Uncover, fluff with a fork and set aside to cool.\nPlace the cooled quinoa in a large bowl. Add the scallions, raisins, rice vinegar, orange juice and zest, olive oil, cumin, cucumber and parsley and toss to combine. Season with salt and pepper, to taste, cover with plastic wrap and refrigerate until cold, then serve.\n", + "cuisine_type": "American, Mediterranean" + }, + { + "recipe": "BBQ Pork Sandwich on Grilled Jalapeno Corn Flat Bread\n2 1/4 cups bread flour\n3/4 cup masa harina (or any comparable corn flour)\n1 1/2 teaspoons active dry yeast \n2 teaspoons salt\n2 tablespoons honey\nAbout 1 1/4 cups water, room temperature \n1 jalapeno grilled with top on, skinned and seeded, coarsely chopped\nOil, for coating dough\nSweet BBQ Sauce:\nOil, for pan\n1 medium yellow onion, diced\n3 cloves garlic chopped \n1 small jalapeno, seeded and diced\n2 tablespoons chili powder\n2 tablespoons paprika\n1 teaspoon ground cumin\n1 tablespoon salt\n1 (20-ounce) bottle tomato ketchup, or combination tomato paste and sauce\n1/3 cup brown sugar\n1/4 cup molasses or cane syrup\n2 tablespoons white vinegar, plus more to adjust acidity\nHot sauce, to taste (recommended: Crystal)\n1 (12-ounce) bottle dark beer\n1 small head green cabbage, shredded\n1 to 2 medium carrots, grated\n1 bunch green onions, coarsely chopped\n1 small bell pepper, coarsely chopped\n1 small bunch parsley, leaves coarsely chopped\n1 cup mayonnaise (preferably homemade)\n1/4 cup coarse ground mustard\n1/4 cup brown sugar\n2 medium cloves garlic, thinly sliced\n3 tablespoons apple cider vinegar, plus more to adjust acidity\n1 teaspoon celery seeds\nSalt and fresh ground black pepper\n1/2 cup chili powder (preferably ancho)\n1/2 cup smoked paprika\n3 tablespoons ground cumin\n2 tablespoons dark brown sugar\n1 tablespoon cayenne pepper (adjust to personal preference)\n1 tablespoon salt, taste for level\nFreshly ground black pepper\n1 (1 1/2-pound) pork shoulder steak, no more than 3/4-inch thick, not trimmed\nInstructions:\nFor the flat bread:\nCombine all dry ingredients in the bowl of a stand mixer. Add the honey and water and mix on low for 3 minutes, then medium for 1 minute and then gently fold in the jalapenos. Transfer the dough to an oiled bowl, cover with plastic wrap and a towel and let rise for 1 hour. Punch the dough down, roll into a ball and let rest for 15 minutes. Punch the dough down again and roll into a ball, then let rest for 30 to 60 minutes.\nHeat grill to medium.\nRoll the dough into desired shape, approximately 1/2-inch thick and coat it with olive oil before putting on the grill over indirect heat. Grill to desired level of color, approximately 10 to 12 minutes.\nFor the BBQ Sauce:\nCoat a large saute pan with oil over medium heat. Add the onion, garlic, jalapeno, and the powders. Briefly saute and then stir in all the remaining ingredients. Bring to boil and immediately reduce the heat and simmer uncovered for 30 to 45 minutes. Cool and puree in a blender. Set aside.\nCook's Note: This sauce will keep for 10 days covered and refrigerated.\nFor the slaw:\nCombine all the slaw ingredients in a large bowl and set aside until ready to serve. Add the dressing immediately prior to serving.\nFor the dressing:\nPut all the ingredients into a bowl and whisk to combine. Cover and refrigerate until ready to use.\nFor the pork:\nPreheat charcoal grill over high heat.\nCombine all the rub ingredients in a bowl and coat the pork liberally with the mixture. Set aside for at least 5 minutes.\nSear over hot coals (with a little hickory - NOT SOAKED). Turn and move the pork to the side of the grill. Cover the grill and cook for about 15 minutes for medium and medium-well on the ends. Remove the pork from the grill to a cutting board and cover loosely with foil, to rest. Chop the pork as desired.\nTo Make the Sandwich:\nDivide and mound chopped pork on the flat bread, 4 pieces for an open face sandwich, top with generous serving of the slaw and drizzle with BBQ sauce.\n", + "cuisine_type": "American, Southern" + }, + { + "recipe": "Coconut Cheesecake\n1 1/2 cups graham cracker crumbs\n3 cups sweetened shredded coconut, toasted\n1 tablespoon fresh squeezed lemon juice\n2 pounds cream cheese, room temperature\n4 large eggs\n3/4 cup sugar\n1/3 cup unsalted butter melted\n1 15-ounce can cream of coconut (such as Coco Lopez)\n1 cup whipping cream\n1 teaspoon vanilla extract\nJuice of 1 lemon\nInstructions:\nPreheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with\n2 3/4-inch high sides with foil. Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.\nBeat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.\nCut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of cake.\n", + "cuisine_type": "American" + }, + { + "recipe": "Butternut Squash Meringue Box Harvest Dessert\n1/4 teaspoon cream of tartar\n3 egg whites\n3/4 cup granulated sugar\nNonstick cooking spray\n1 cup whole milk\n1/2 cup butternut squash puree\n1/4 cup plus 1 tablespoon granulated sugar\n2 tablespoons plus 2 teaspoons cornstarch\n2 tablespoons all-purpose flour\n1/2 teaspoon ground cinnamon, plus more for garnish\nPinch ground cloves\nPinch ground nutmeg\n3 egg yolks\n2 tablespoons cold butter, cubed\n1 teaspoon vanilla extract\n2 cups heavy whipping cream\nWhite royal icing, for assembly\nConfectioners' sugar, for garnish\nInstructions:\nFor the meringue: Preheat the oven to 150 degrees F. In a stand mixer fitted with the whisk attachment, whisk the egg whites until frothy. Add the cream of tarter and continue to whisk until soft peaks form. Once the whites are at soft peaks, slowly add in the granulated sugar and continue whisking until stiff peaks form and the egg whites are smooth and glossy.\nPlace a nonstick baking pad on an upside-down baking sheet and then spray with nonstick cooking spray. Scoop the meringue into a square shape using a 3-inch square stencil. Smooth out the edges and make the squares even with a long, flat icing spatula. Make as many squares that can fit onto the baking sheet. You'll need 6 sides to make a full box, so make sides based on how many boxes you want to make. Remove the stencil. Bake the meringue until set and not tacky to the touch, 3 hours. The meringue should have no color on it after baking.\nFor the diplomat cream: In a saucepan, bring the milk to a light simmer. In a bowl, lightly whisk the squash puree, 1/4 cup of the granulated sugar, the cornstarch, flour, cinnamon, cloves, nutmeg and yolks until smooth. Add half of the steaming milk into squash mixture very slowly, whisking as you pour. Whisk in the remaining milk. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick, 3 to 4 minutes. Remove from the heat and add the cubed butter and vanilla, mixing until the butter melts. Cover the mixture with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Cool the pastry cream completely.\nOnce the pastry cream is completely cool, place the heavy cream and the remaining 1 tablespoon granulated sugar in a stand mixer fitted with the whisk, and whip until stiff. Fold the whipped cream into the cooled pastry cream to create the diplomat cream. Keep refrigerated.\nUse royal icing as the glue between the sides of the box, leaving one side open. When the box is set, spoon the diplomat cream into the box and top with the final side as the lid. Dust with cinnamon and confectioners' sugar to garnish, and then serve.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Rasmalai\n6 1/3 cups (1 1/2 liters) whole milk\n1/2 teaspoon saffron strands (or more if you want to be decadent) \n1/2 cup sugar \n1/2 teaspoon decorticated cardamom (or seeds from about 8 cardamom pods), coarsely crushed \n4 tablespoons blanched almonds or shelled pistachios, sliced or chopped\n6 1/3 cups (1 1/2 liters) whole milk\n3 to 5 tablespoons lemon or lime juice\n1 1/2 cups sugar\nInstructions:\nFor the sauce (ras): Heat the milk over medium-high heat in a large, heavy-bottomed pot, stirring every minute or so in the beginning and more often as it comes closer to a boil to ensure that the milk doesn't burn at the bottom, until it comes to a boil, about 10 minutes. Reduce the heat to keep it at a medium boil and cook, stirring frequently, until the milk is reduced by half, 25 to 30 minutes.\nMeanwhile, combine the saffron strands with 1 tablespoon of the hot milk in a small bowl. Mash with the back of the spoon to get the saffron to release its color and turn the milk a deep orange. \nOnce the milk has reduced, add the sugar, crushed cardamom and saffron-milk mixture and mix well. Cook, stirring as needed so the milk does not stick to the bottom of the pan, until the milk is well flavored, about 5 minutes. Add 3 tablespoons of the nuts, saving the balance for garnish, and let the milk mixture cool. \nFor the paneer balls (rasgullas): Heat the milk over medium-high heat in a large, heavy-bottomed pot, stirring every minute or so in the beginning and more often as it comes closer to a boil to ensure that the milk doesn't burn at the bottom, until it comes to a boil, about 10 minutes. \nAs soon as it reaches a boil, turn off the heat and add 1/2 cup of ice to reduce the temperature of the milk. Add the lemon or lime juice 1 tablespoon at a time until the milk is curdled and the solids separate from the whey. The whey will turn greenish-yellow. Add another 1/2 cup of ice. This stops the cooking and keeps the paneer soft. \nLine a strainer with folded-over cheesecloth or muslin and set over a large bowl. Pour the mixture into the strainer and let the water drain out. Pour a cup of cold water over the paneer and drain. Take the ends of the cloth and squeeze out the excess water very well. Hang the cloth to further drain out water from the paneer for about 30 minutes. The paneer should be crumbly yet a little moist. \nAdd the paneer to a food processer and process until the crumbles become a ball, about 30 seconds. Alternatively, you can knead it with the heel of your palm, but this will take 10 to 15 minutes. \nRoll the dough into 12 equal balls, making sure there are no cracks. (A kitchen scale isn\\u2019t necessary but is helpful.) You can keep them round or gently flatten them out to disks about 1 inch high. If you see any cracks, smooth them over with wet fingers. Cover with a damp cloth. \nFor the sugar syrup: Combine the sugar and 7 cups water in a wide Dutch oven and bring to a rolling boil. Add the prepared paneer balls one by one so the temperature doesn\\u2019t drop suddenly. Gently shake the pot, lower the heat slightly to keep the mixture at a low boil, cover and cook for 10 minutes. Do not open the lid in between. Gently stir the balls, cover and cook for another 5 minutes. The balls should almost double in size. Remove the pot from the heat and let it cool naturally, 20 to 30 minutes. The balls will sink in the water. \nOnce cooled, drain the balls. Very gently squeeze out the syrup from the balls and transfer them to the prepared ras (saffron milk). Refrigerate for a minimum of 3 hours, to let the balls absorb the milk and become divine! Garnish with the reserved nuts and serve cold. \n", + "cuisine_type": "Indian" + }, + { + "recipe": "Sunset Cocktail\n1 ounce light rum\n1 ounce dark rum\n1/2 ounce passion fruit syrup\n1 ounce lemon juice\n3 ounces fresh orange juice\nInstructions:\nCombine all ingredients and serve over ice.\n", + "cuisine_type": "Caribbean" + }, + { + "recipe": "Sweet and Salty Whisky Treats\n4 tablespoons unsalted butter, plus more for the pan\n½ cup Maker's Mark® Bourbon\n1 (10-ounce) bag marshmallows\n4 cups crisp rice cereal\n2 cups mini pretzels\nInstructions:\n1. Generously butter a 13 by 9-inch shallow baking dish. 2. In a large saucepot, bring the bourbon to a boil over high heat. Boil until reduced to 2 tablespoons, about 2 minutes. Add the butter, reduce the heat to medium-low, and stir until melted. Add the marshmallows and stir until melted and smooth. 3. Add the cereal and pretzels. Stir gently until evenly coated. Immediately transfer to the prepared pan and press firmly into an even layer. Cool completely, then cut into 12 bars.\n", + "cuisine_type": "American" + }, + { + "recipe": "Asian Infused Pork Tenderloin with Melted Onions and Herb Goat Cheese\n2 tablespoons seasoned rice wine vinegar\n1/4 cup soy sauce\n1 tablespoon sesame oil\n1 (1-pound) pork tenderloin\nSalt and freshly ground black pepper\n4 tablespoons olive oil\n3 spanish onion, julienned\n1 small fennel bulb, thinly shaven\n2 cloves garlic, thinly sliced\n2 tablespoons picked thyme leaves\n1/4 cup sake\n1 tablespoon chervil leaves, chopped\n1 tablespoon chives, chopped\n1 cup goat cheese, at room temperature\nSalt and pepper\n1 loaf French bread\n1 clove garlic\nExtra-virgin olive oil\nCreme fraiche, as garnish\nInstructions:\nPreheat oven to 350 degrees F.\nIn a large bowl mix the vinegar, soy sauce, and sesame oil together and pour over the tenderloin, turning every 10 minutes, for 30 minutes. Pat dry. Season with salt and pepper.\nHeat 2 tablespoons of olive oil in a medium saute pan over high heat. Sear the tenderloin until evenly colored and transfer to the oven. Cook until the pork reaches the internal temperature of 145 degrees F. Remove from the pan and allow to rest 15 minutes. Thinly slice.\nWhile tenderloin is in the marinade, in a small pot over high heat add the remaining 2 tablespoons olive oil and saute the onions, fennel, garlic and thyme until just colored. Reduce the heat to low and deglaze with the sake. Cover with a lid and cook for 30 minutes, stirring periodically until the onions are translucent and soft. Remove from heat.\nIn a small bowl, using a fork, mix in the remaining herbs and the goat cheese and season with and salt and pepper, to taste.\nWhile the onions are cooking, thinly slice the bread. Rub each piece with a garlic clove and season lightly with salt and pepper. Drizzle each piece with olive oil and bake until golden but still soft in the center, 10 minutes.\nOn a piece of garlic crostini spread a thin later of goat cheese mixture. Top with a thin slice of tenderloin, then the onion mixture and lastly dollop of creme fraiche.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Vegan Pumpkin Pie\n1 1/2 cups all-purpose flour, plus more for rolling\n1 tablespoon vegan granulated sugar\n1 tablespoon white vinegar\nFine salt\n1/2 cup unrefined virgin or extra-virgin coconut oil (packed)\n4 to 6 tablespoons ice water\nFilling:\nOne 15-ounce can pure pumpkin puree\n8 ounces silken tofu\n2/3 cup vegan granulated sugar\n2 tablespoons cornstarch\n1 teaspoon ground cinnamon\n1/2 teaspoon grated nutmeg\n1/2 teaspoon pure vanilla extract\nFine salt \nInstructions:\nFor the crust: Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-sized. Add 4 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is too powdery, pulse in an additional 1 to 2 tablespoons ice water. Turn the dough out onto a large piece of plastic wrap, pat into a 1/2-inch-thick disc and chill for at least 1 hour up to overnight.\nTo make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen). Roll the disc into a 12-inch round on a lightly floured surface or between two pieces of floured parchment paper. If the dough gets too warm, refrigerate it to firm it up. Ease the crust into a 9-inch pie plate. Fold the overhanging dough under itself, and crimp the edge as desired. Chill for 30 minutes.\nPosition an oven rack in the center of the oven, and preheat to 350 degrees F. Line the chilled pie crust with a large coffee filter or foil, and fill with pie weights. Bake until the edges are lightly golden, 20 to 25 minutes. Remove the coffee filter or foil and weights, and continue baking until the crust is lightly golden all over, 15 to 20 minutes more. Transfer to a rack, and let cool completely.\nFor the filling: Process the pumpkin puree, tofu, sugar, cornstarch, cinnamon, nutmeg, vanilla and 1/4 teaspoon salt in a food processor until completely smooth, scraping down the sides of the bowl as needed.\nPour the filling into the parbaked pie shell, and bake until firm and set, 40 to 45 minutes. Let cool completely on a rack. Chill for at least 2 hours up to overnight. Slice and serve.\n", + "cuisine_type": "American, Vegetarian" + }, + { + "recipe": "Bloody Mary Shrimp Cocktail\n6 cups water\n1 lemon, halved\n1 cup dry white wine\n1 bay leaf\n1/2 teaspoon peppercorns\nSalt\n1 bottle of your favorite vodka\n1 bottle of a good store bought Bloody Mary mix\n1 teaspoon cracked pepper\nHot sauce, to taste\nWorcestershire sauce\nOlive juice, to taste\nBamboo skewers, soaked in water for 30 to 60 minutes\nInstructions:\n1 pound large shrimp, peeled and deveined\nPlace 6 cups of water in a medium saucepan. Add lemon halves, white wine, bay leaf, peppercorns and salt, to taste. Bring to a boil and add the shrimp. Cook for 1 minute or until the shrimp turn pink. Immediately plunge shrimp into a bowl of ice water to stop the cooking process. Strain the shrimp and place into a bowl in the refrigerator until ready to use. In a large pitcher, mix 1-ounce vodka for every 6 ounces Bloody Mary mix. Season with cracked pepper, hot sauce, Worcestershire sauce, olive juice and shake. Serve in decorative glasses with skewered shrimp as garnish.\n", + "cuisine_type": "American, Seafood" + }, + { + "recipe": "Peanut Brindle (Wheat Free)\n5 cups rice flour\n1 tablespoon cinnamon\n1 teaspoon baking powder\n1 teaspoon baking soda\n1 cup chopped peanuts\n1 cup honey\n1 egg\n1/2 cup peanut butter\n3/4 cup applesauce\n1/4 cup oil\n1/3 cup water\n2 1/2 teaspoons vanilla\nMelted carob for drizzling\nInstructions:\nMix dry ingredients thoroughly. Mix wet ingredients thoroughly.\nAdd wet ingredients to dry ingredients and mix until mixture is combined. Mixture will be somewhat sticky. You don't want mixture too dry.\nSeparate into two equal portions. Place one portion on sheet of waxed paper and cover with sheet of plastic wrap. Roll out dough over plastic wrap. Place into 1/2 sheet pan. Repeat with remaining portion on second 1/2 sheet pan. With ruler and paring knife, score 3 - inch squares. Spray with water; sprinkle with chopped peanuts, and spray again. Bake at 325 degrees for approximately 50 minutes.\nCool for 10 minutes.\nBreak apart where dough has been scored, then break piece in half again. Place pieces on cooling tray. Drizzle with melted carob.\n", + "cuisine_type": "American" + }, + { + "recipe": "Orange Coconut Pie - 2003 1st Place Citrus\n3 cups all-purpose flour\n1 teaspoon salt\n1 teaspoon sugar\n1 cup plus 1 tablespoon butter flavored shortening, chilled\n1/3 cup ice water\n1 tablespoon vinegar\n1 egg, beaten\n1 cup sugar\n1/3 cup cornstarch\n1/4 teaspoon salt\n1 1/2 cups water\n3 egg yolks, slightly beaten\n2 tablespoons butter\n1 teaspoon finely shredded orange peel\n1/4 cup fresh squeezed orange juice\n4 ounces cream cheese\n1/2 cup powdered sugar\n1 cup whipped topping\nWhipped Topping, garnish\nShredded coconut, garnish\nInstructions:\nPie Crust:\nChill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.\nFilling:\nIn saucepan combine sugar, cornstarch, and salt. Gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat, cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup hot mixture into yolks. Return mixture to saucepan, bring to a gentle boil. Cook and stir 2 minutes more. Remove from stove. Stir in butter, orange peel and orange juice.\nTurn into pastry shell. Refrigerate.\nMeanwhile prepare next layer by combining cream cheese and powdered sugar until well blended. Beat in the whipped topping until light and fluffy. Spread over orange filling.\nTop with whipped topping and sprinkle with shredded coconut as desired. Chill until serving.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Pork and Rice Quesadillas with Orange Salsa\nCooking spray\n1 cup instant rice, cooked according to package directions\n2 cups diced roasted pork loin\n1 (15-ounce) can black beans, drained\n1 cup chopped arugula leaves\n1 cup shredded Monterey Jack cheese\n1/2 cup diced oil-packed sun-dried tomatoes\n6 burrito-size flour tortillas, regular or flavored\n1 recipe Orange Salsa, recipe follows\n1 (11-ounce) can Mandarin oranges, drained and chopped\n1/4 cup diced red bell pepper\n2 tablespoons freshly chopped scallions\n2 tablespoons freshly chopped cilantro leaves\n1 tablespoon fresh lemon juice\n1/2 teaspoon ground cumin\nSalt and freshly ground black pepper\nInstructions:\nCoat a stove-top griddle with cooking spray and set over medium-high heat to preheat.\nIn a large bowl, combine rice, pork, beans, arugula, cheese, and tomatoes. Mix well to combine.\nArrange tortillas on a flat surface. Top 1 side of the tortillas with pork mixture. Fold the other side over to cover filling. Transfer quesadillas to hot pan and cook 2 to 3 minutes per side, until golden brown and cheese melts. Serve with orange salsa.\nCombine all ingredients in a medium bowl and toss to combine.\nYield: 4 servings\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Spinach, Walnut and Golden Raisin Pesto Pasta with Italian Chicken Sausage\n4 chicken Italian sausage links\n2 cloves garlic\n1 pound farfalle pasta \n1 cup toasted walnut halves \n3 cups baby spinach \n2 cups fresh basil \n1 cup grated Pecorino-Romano or Parmesan \n3/4 cup extra-virgin olive oil \n1/4 cup golden raisins \n1 teaspoon kosher salt, plus more if needed\n1/2 teaspoon freshly cracked black pepper, plus more if needed\nZest and juice from 1 lemon \nInstructions:\nPreheat a grill or grill pan to medium-high heat. Grill the sausages, covered with a medium heatproof bowl, until nice and charred and no longer pink on the inside, flipping once, 6 to 8 minutes per side. Transfer to a cutting board, let cool slightly, then slice on the bias. Set aside.\nMeanwhile, bring a large pot of water to a boil. Poach the garlic cloves in the boiling water for 5 minutes, then transfer them with a slotted spoon to a food processor. Add the pasta to the boiling water and cook to al dente according to the package directions.\nMeanwhile, add the walnuts to the food processor with the garlic and pulse until chopped, about 8 times. Add the spinach, basil, cheese, olive oil, raisins, salt, pepper and lemon zest and juice. Pulse about 10 times, until combined but still rustically chopped. Season with additional salt and pepper if needed.\nHeat a large skillet over medium heat. Using a spider, add the pasta to the skillet. Add the spinach pesto and toss to combine. Heat until warmed through. Season to taste if necessary and serve immediately topped with grilled sausage slices.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Scalloped Potatoes and Ham\n4 tablespoons (1/2 stick) butter, plus extra for greasing dish\n1/2 yellow onion, diced \n1/3 cup all-purpose flour \n1 1/2 cups half-and-half \n1 1/2 cups milk \nFreshly ground black pepper\n2 pounds russet potatoes, washed thoroughly \n3 cups diced cooked ham \n2 cups grated Monterey Jack cheese \nChopped fresh parsley, for sprinkling, optional\nInstructions:\nPreheat the oven to 375 degrees F.\nAdd the butter and onions to a large skillet over medium heat and saute until starting to soften, 3 to 4 minutes. Sprinkle the flour over the onions and whisk them together. Continue cooking the onion/flour mixture until golden brown, about 2 minutes. Stir in the half-and-half and milk and whisk around, allowing the mixture to thicken; this will take 3 to 4 minutes. Add some pepper, stir the sauce, reduce the heat and keep warm.\nSlice the potatoes really thin using a mandolin or a really sharp knife, the thinner the better. Generously butter a 2-quart baking dish, then add half the sliced potatoes and half the diced ham. Sprinkle on half the cheese then pour on half the sauce from the skillet. Repeat with the rest of the ingredients, ending with a layer of cheese and sauce. Sprinkle extra pepper on top.\nCover the dish with foil and bake it for 40 minutes, then remove the foil and bake until the cheese is golden brown and the sauce is bubbling, an additional 20 to 30 minutes. Sprinkle with chopped parsley if desired and serve it up.\n", + "cuisine_type": "American" + }, + { + "recipe": "Updated Tuna Casserole I\n2 large portobellos\nSalt and pepper\nPat of butter\n1 cup Sauteed crispy and diced bacon\n1/2 cup sliced shallots\n1 cup thinly sliced red bliss potatoes\nFresh thyme\n1 1/2 pounds yellowfin tuna, cubed\n1 cup sliced and blanched green beans\n1/2 cup parsley\n1 cup bread crumbs\n2 cups heavy cream\n3 egg yolks\n1/2 cup crushed potato chips\nInstructions:\nPreheat oven to 350 degrees F.\nBake the mushrooms for 10 minutes after seasoned with salt, pepper and a dab of butter, reserve. Cook the bacon with sliced shallots until the bacon is crispy, reserve. Spread the potatoes in the bottom of a casserole dish. Add salt, pepper, and thyme. Add the cubed tuna. Add the bacon and shallots and blanched green beans. Add the mushrooms. Sprinkle parsley and breadcrumbs over dish. Mix heavy cream and egg yolks until well blended and add. Top with crushed potato chips. Bake for 45 minutes.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Hot Browns\n6 ounces Mornay Sauce, recipe follows\n4 ounces slow roasted turkey breast, thinly sliced \n4 toast points, made from toasted Italian white bread \n1 ounce Cheddar, shredded \n2 strips applewood smoked bacon, cooked \n2 slices vine-ripe beefsteak tomatoes, cut into half moons\n1 pinch paprika \n1 pinch freshly chopped parsley\n8 ounces unsalted butter\n1/2 small onion, finely diced \n1 cup all-purpose flour, plus more if needed\n8 cups whole milk \n1 cup chicken broth \n1 teaspoon dry mustard \n1 teaspoon Worcestershire sauce \n1 teaspoon powdered chicken stock base \n1/4 teaspoon poultry seasoning \n1 pinch garlic salt \n1 pinch ground nutmeg \n1 pinch ground white pepper \n1 bay leaf \n1/2 cup cornstarch \n8 ounces cheese mix, equal parts shredded Cheddar, Swiss and American cheese\n1/2 cup shredded Parmesan\nInstructions:\nPreheat the oven to 350 degrees F.\nLadle 3 ounces of the Mornay Sauce in the center of an oven-proof dinner plate. Place the turkey on top of the sauce, and cover with the remaining 3 ounces of Mornay Sauce. Garnish with toast points at four corners of the plate, meeting the edge of the sauce. Sprinkle with the cheese to cover the sauce and lay the bacon as an \\X\\ across the top in the middle.\nPlace in the oven until hot and bubbling, 8 to 10 minutes. Remove from the oven and place the tomato slices between the toast points. Sprinkle with the paprika and chopped parsley and serve.\nIn a large saute pan set over medium-low heat, melt the butter and add the onions, saute until translucent. Slowly add the flour and continue to cook, being careful not to thicken it too much. Once the mixture reaches a very light golden brown, remove from the heat and set aside until ready to add to the sauce.\nIn a separate large saucepan set over low heat, add the milk, broth, mustard, Worcestershire, stock, poultry seasoning, garlic salt, nutmeg, white pepper and bay leaf. Cook until the mixture comes to a gentle simmer. Add the roux slowly, one spoonful at a time, while whisking continually until you achieve the desired consistency.\nIn separate container, add 1/2 to 3/4 cup water to the cornstarch to make a slurry. Add the slurry to the sauce mixture and whisk. Add the cheese mix and the Parmesan to the sauce and stir until smooth and thick. \n", + "cuisine_type": "American, French" + }, + { + "recipe": "Turkey, Kale and Oat Meatballs with Quick Tomato Sauce\n1/2 cup quick-cooking rolled oats\n6 ounces kale, stems removed and leaves roughly chopped (about 4 packed cups) \n6 ounces kale, stems removed and leaves roughly chopped (about 4 packed cups)\n4 cloves garlic, finely minced\n1 large yellow onion, roughly chopped\n1 large egg\n1/2 cup grated Parmesan\n1/4 cup skim milk\nKosher salt and freshly ground black pepper\n1 pound 99 percent fat-free ground turkey\n2 tablespoons extra-virgin olive oil\nOne 28-ounce can no-salt-added crushed tomatoes\n2 sprigs oregano\nPinch of crushed red pepper flakes\n12 ounces whole-wheat angel hair pasta\nInstructions:\nPulse the oats in a food processor until coarsely ground. Add the kale, 1 teaspoon of the minced garlic and 1/4 cup of the chopped onion, and pulse until finely chopped and the texture is crumbly. Add the egg, 2 tablespoons of the Parmesan, milk, 3/4 teaspoon salt and 1/4 teaspoon pepper, and pulse until just combined. Transfer the mixture to a large mixing bowl, add the turkey and mix with your hands until well combined. Cover with plastic wrap, and refrigerate for 30 minutes.\nMeanwhile, bring a large pot of water to a boil.\nHeat the oil in a large, straight-sided skillet or Dutch oven over medium-high heat. Add the remaining onions and 1/4 teaspoon salt, and cook, stirring occasionally, until softened and lightly browned in spots, 6 to 8 minutes. Add the remaining garlic, and cook until softened, stirring constantly, about 30 seconds. Add the tomatoes, 1 1/2 cups water, 2 tablespoons of the remaining Parmesan, oregano, 1 teaspoon salt and the red pepper flakes. Stir to combine, and bring to a simmer. Cover, reduce the heat and simmer for 10 minutes.\nMeanwhile, remove the turkey and kale mixture from the refrigerator. Shape level tablespoonfuls into round meatballs (about 36), and place on a rimmed baking sheet.\nRemove the lid from the sauce. Use a metal spatula or 2 spoons to add the meatballs, one at a time, to the simmering sauce in a single layer. Cook, covered, until the meatballs are cooked through, about 15 minutes. Turn off the heat, and let the mixture sit, covered, for 5 minutes. Discard the oregano.\nMeanwhile, cook the pasta in the boiling water according to package directions. Drain well.\nTo serve, divide the pasta among 6 plates or bowls. Top each serving with 7 meatballs and 1/2 cup tomato sauce. Sprinkle with the remaining Parmesan.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Pinzimonio\n2 carrots, cut into strips\n1 small sweet red onion, cut into strips\n1 red bell pepper, cut into strips\n3 tablespoons extra-virgin olive oil\n3 tablespoons balsamic vinegar\nInstructions:\nArrange the carrots, onions and bell peppers on a plate. Mix together the olive oil and vinegar in a small bowl and serve with the vegetables.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Shrimp Mango Lettuce Cups\nZest of 1 lemon and juice of 1/2 lemon\n1 clove garlic, grated \n1/2 cup olive oil \nHandful fresh cilantro, chopped \n24 cooked jumbo shrimp, chilled \n2 avocados, cut into large chunks \n1 mango \n1/2 small red onion, thinly sliced \nKosher salt and freshly ground black pepper\n6 Bibb or butter lettuce cups \nMinced fresh chives, for serving \nInstructions:\nIn a medium bowl, combine the lemon zest and juice and garlic. Add the olive oil and cilantro, then whisk until it's all mixed together.\nPlace the shrimp in a bowl, pour in half of the lemon-cilantro dressing and stir to coat. Place in the fridge to marinate for 20 minutes or up to a couple hours.\nAdd the avocado to the bowl with the rest of the dressing.\nDice up the mango: Slice off both halves around the pit, score the flesh inside the skin and invert the skin to pop out the good stuff. Then, slice off the mango pieces so they fall into the bowl with the avocado. Add the red onion and some salt and pepper and gently mix it all together.\nTo serve, arrange 4 shrimp in the center of each lettuce leaf and spoon the mango-avocado salad on top. Sprinkle chives over the top to make 'em extra pretty.\n", + "cuisine_type": "American, Asian" + }, + { + "recipe": "Green Bean and Kale Caesar Salad\n4 ounces crusty white bread, cut into 1/2-inch cubes (about 2 cups)\n1/4 cup plus 1 tablespoon extra-virgin olive oil\nKosher salt and freshly ground pepper\n2 pounds green beans, trimmed\n4 anchovy fillets (packed in oil)\n2 tablespoons red wine vinegar\n1 tablespoon fresh lemon juice\n1 clove garlic, roughly chopped\n2 tablespoons grated parmesan cheese, plus more for topping\n1 1/2 teaspoons dijon mustard\n4 cups baby kale\n2 tablespoons salted roasted pepitas\nInstructions:\nPreheat the oven to 400˚. Toss the bread pieces on a baking sheet with 1 tablespoon olive oil, a pinch of salt and a few grinds of pepper. Roast, tossing halfway through, until browned and crisp, 15 to 20 minutes.\nMeanwhile, bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add the green beans to the boiling water and cook until bright green and just tender, 4 to 6 minutes. Drain and transfer to the ice water to cool completely. Drain again and transfer to a paper towel\\u2013lined baking sheet; pat dry. \nMake the dressing: Puree the anchovies, vinegar, lemon juice, garlic, parmesan and mustard in a blender, scraping down the sides with a rubber spatula, until smooth. With the machine running, slowly drizzle in the remaining ¼ cup olive oil and blend until combined. Season with salt and pepper.\nCombine the green beans, kale and half each of the croutons and pepitas in a large bowl. Add the dressing and toss to coat; season with salt and pepper. Transfer to a serving dish and top with the remaining croutons and pepitas; sprinkle with more parmesan.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Tacos de Mero: Halibut Tacos\n1 pound halibut fillets\nLemon pepper seasoning\n12 (6-inch) corn tortillas\n1 cup chopped cabbage\n1/2 cup creamy avocado sauce, recipe follows\n1 avocado\n2 green onions, chopped\n1 to 2 cloves garlic, chopped\n1 cup sour cream\n2 cups mayonnaise\n1 teaspoon green habanero sauce\n1 teaspoon apple cider vinegar\n1 teaspoon lemon pepper\nInstructions:\nSpray a grill or charcoal broiler with pan coating. Season the fillets with lemon pepper and cook for approximately 15 minutes, turning once. Fillets should be white throughout and flaky, but not overcooked. Place 1/4 pound halibut over 3 heated tortillas. Add 1/4 cup cabbage and top with 2 ounces of creamy avocado sauce. Repeat the process for remainder of ingredients.\nTo make creamy avocado sauce: Mix all of the ingredients together in a medium sized bowl.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Baked Quinoa Casserole with Peruvian Potatoes and Cheese\n2 tablespoons olive oil\n2 leeks, white part only, cleaned and sliced\n2 cloves garlic, peeled and diced\n1 green bell pepper, diced\n1 red bell pepper, diced\n4 eggs\n3/4 cup low-fat milk\n1 cup quinoa, cooked\n1 1/2 cups grated smoked cheddar cheese\n1 pound Peruvian potatoes, unpeeled, diced and steamed\nSalt and pepper to taste\n1 teaspoon thyme leaves\nInstructions:\nPreheat oven to 350 degrees F. Oil a 2-quart gratin dish.\nIn a saute pan over medium heat, heat olive oil and add leeks. Saute, stirring, until they become tender, about 5 minutes. Add the garlic and continue to cook, stirring, for another minute. Add the peppers and cook, covered, for 5 to 10 more minutes, until peppers are tender, yet crisp. Remove pepper mixture for the heat.\nIn a bowl, beat eggs and milk. Stir in the quinoa and add cheese, potatoes, pepper mixture, salt, pepper and thyme. Pour into the prepared baking dish and bake for about 35 to 45 minutes, until the top is golden brown. Let mixture rest about 5 minutes before serving\n", + "cuisine_type": "Peruvian" + }, + { + "recipe": "Curried Popcorn\n1 cup popcorn kernels\n2 tablespoons mild curry powder\n2 teaspoons Creole seasoning\n4 tablespoons melted butter\nInstructions:\nPop the popcorn according to package directions. Place the popped corn in a large brown paper bag. Add the curry powder, Creole seasoning and butter. Shake to coat.\n", + "cuisine_type": "Indian, Creole" + }, + { + "recipe": "Chocolatini\n1 1/4 ounces kahlua\n1 1/4 ounces dark creme de cocoa\n1/2-ounce vanilla vodka\nInstructions:\nShake all ingredients with ice in a cocktail shaker.\n", + "cuisine_type": "American" + }, + { + "recipe": "Gaufrette Potatoes\n2 large Idaho potatoes\nOil, for deep frying\nSalt\nInstructions:\nSlice the potatoes about 1/16-inch thick on a mandoline, using the waffle blade and turning the potato 1/4 turn after each cut.\nPut the slices immediately into cold water and keep there until you are ready to fry them. Drain and pat dry.\nDeep fry at 375 degrees until browned and crisp. Drain on a towels and salt generously.\n", + "cuisine_type": "French" + }, + { + "recipe": "Cock-a-Leekie Soup\n6 pitted prunes\n4 teaspoons Scotch\nOne 3 1/2 pound free-range chicken, cut into 8 pieces\n1 teaspoon kosher salt plus more to taste\nFreshly ground black pepper, to taste\n4 tablespoons unsalted butter\n6 medium leeks, (light green and white only), halved and cut into 1/2 inch slices\n10 sprigs flat-leaf parsley \n3 sprigs fresh thyme\n1 bay leaf\n5 cups chicken broth, homemade canned low-sodium\nInstructions:\nIn a small bowl combine the prunes with the Scotch and 2 tablespoons of water and set aside. Season the chicken with 1 teaspoon of the salt and the pepper. Place a large Dutch oven or soup pot over medium heat and melt 2 tablespoons of the butter. Saute the chicken on each side until well-browned, about 10 minutes. Transfer the chicken to a plate, and pour off any fat left in the pan. Add the remaining butter to the pan, saute the leeks over medium-low until tender, about 25 minutes. Tie the parsley, thyme, and bay leaf with a piece of kitchen twine. Add the herb bundle, the chicken and the broth to the pot. Bring to a boil, and then lower the heat to maintain a gentle simmer. Cover and cook the soup for until the chicken is cooked through and tender, about 25 minutes. Remove the chicken, set aside to cool slightly. Remove the herb bundle and discard. Skim any fat from the surface of the soup with a spoon or ladle, if needed. Remove the chicken meat from the bones and cut into 1-inch chunks. Add the chicken cubes, the prunes, and their liquid to the soup. Season with salt and pepper. Simmer for 2 minutes. To serve divide the soup evenly among 6 warm soup bowls.\n", + "cuisine_type": "British, French" + }, + { + "recipe": "Claire's Croque Madame\n1 tablespoon butter\n1 tablespoon all-purpose flour\n1 cup milk* (See Cook's Note)\nSalt\nPinch grated cayenne\n3/4 cup grated Gruyere cheese\n6 super thin slices black forest ham\n2 croissants, sliced in half and lightly toasted in oven\n2 large farm fresh eggs\n2 tablespoons water\n2 teaspoons Dijon mustard\nChopped parsley leaves or chives, for garnish\nInstructions:\nSauce: Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook, keeping it light in color, about 1 to 2 minutes. Whisk in the milk and bring to a boil, then lower the heat to a simmer. Season the sauce with salt, to taste, and cayenne and continue to cook just until thick enough to coat the back of a spoon, about 3 minutes. Stir in cheese and set aside. Preheat oven to 400 degrees F. On an aluminum foil lined sheet tray, heat the ham and toast croissants. Melt 1 tablespoon of butter in a medium nonstick skillet over medium-high heat. Add the eggs and water and cover with a lid to steam eggs over easy. Top each bottom slice of toasted croissant with a teaspoon of Dijon, then 3 slices of hot ham and 1 over easy egg. Spoon the cheese sauce over the egg and leave somewhat open faced, by putting the top piece of the croissant on the side. Garnish with parsley or chives, and serve.\n", + "cuisine_type": "French" + }, + { + "recipe": "Salcicce Arrabbiata\n2 tablespoons minced garlic\n1 red onion, diced\n2 tablespoons olive oil\n2 red bell peppers, julienned\n4 cups cooked, sliced spicy Italian sausage\n2 1/2 cups marinara sauce (house-made or high quality store-bought)\n2 cups cooked penne pasta, cooked al dente\nSalt and freshly ground black pepper\nInstructions:\nIn a skillet over medium heat, saute the garlic and onion in olive oil until translucent. Add the red bell peppers and cook until soft. Add the sausage and marinara. Bring to a boil. Toss the penne in the marinara until coated. Add salt and pepper, to taste, and serve.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Chile Relleno with Ground Turkey and Salsa Roja\n4 plum tomatoes, halved\n1 yellow onion, half sliced and the other half finely diced\n2 cloves garlic, minced, plus 1 whole clove, smashed\n1 small bunch cilantro, stems and leaves separated\n1/2 dried pasilla chile\n2 1/2 cups chicken stock\n3 tablespoons extra-virgin olive oil\n1 cup water\nKosher salt and freshly ground black pepper\n1/2 cup long grain rice, rinsed\n4 poblanos\n2 1/2 cups canola oil, plus more for cooking\n1/2 pound ground turkey\n1/4 teaspoon ground cumin\n1 teaspoon tomato paste\n1/2 cup canned black beans, drained and rinsed\n8 slices Oaxaca cheese\n4 large eggs, separated\n2 tablespoons cornstarch\n1 cup plus 2 tablespoons all-purpose flour\n1 small jalapeño, thinly sliced\n1/4 cup crumbled queso fresco\nInstructions:\nTo make the salsa roja, add the tomatoes, sliced onions, smashed garlic, cilantro stems, pasilla chile and 2 cups of the chicken stock to a saucepan. Turn the heat to medium-high and bring to a boil. Reduce the heat and simmer until softened, about 20 minutes.\nTransfer to a blender and reserve the pan. Blend the sauce until smooth. Add 2 tablespoons of the olive oil to the saucepan and transfer the sauce back into the pan. Bring the sauce to a boil, then reduce to a simmer on medium heat and cook until reduced and thickened, 15 to 20 minutes.\nMeanwhile, add the water, the remaining 1 tablespoon olive oil and salt to taste to a small saucepan. Bring to a boil and add the rice. Bring back to a boil, then cover and reduce to a simmer and cook until tender, about 15 minutes. Fluff with a fork, then set aside.\nPut the poblano peppers onto an open flame on the stovetop and char until black on all sides, turning occasionally, 5 to 6 minutes. Transfer to a bowl and cover with plastic wrap to steam until the skin pulls away, about 10 minutes. Using a clean kitchen towel, gently remove the skin from the pepper, being careful not to break the flesh. Cut a slit lengthwise down the center of one side of the pepper and remove the seeds and ribs.\nHeat a large saute pan with a little canola oil. Add the ground turkey and cook, breaking it up with a spoon, until it starts to brown, 2 to 3 minutes. Add the diced onions and cumin and cook for another 2 to 3 minutes. Add the minced garlic and tomato paste and cook for 1 minute. Add the remaining 1/2 cup chicken stock and reduce by half. Season with salt and pepper. Transfer to a large bowl and add the beans and cooked rice. Toss to combine, then spread onto a sheet tray to lightly cool for 10 minutes.\nFill each pepper with 2 slices of Oaxaca cheese and some of the filling. Be careful not to overfill the peppers. Secure with toothpicks and season the exterior of the peppers with salt.\nPlace the egg whites into one large bowl and the yolks into another. Whip the egg whites with a hand mixer until fluffy and they form stiff peaks. Add 1/4 teaspoon salt and whip for another 30 seconds. Beat the egg yolks until the volume doubles, 1 to 2 minutes. Sprinkle the cornstarch and 2 tablespoons of the flour into the whipped egg whites, and then pour in the beaten egg yolks. Gently whisk by hand to combine. The consistency should be light \\u2013 if you use a hand mixer you risk deflating the mixture.\nHeat a large cast-iron pan over medium-high heat. Add the canola oil and heat until it shimmers. Test the oil by dropping a small amount of the batter into the pan.\nSpread the remaining 1 cup flour onto a sheet tray. Dredge the stuffed peppers in the flour, shaking off any excess, then dip into the egg batter. Lay the peppers into the oil and fry until golden brown, turning on all sides, 4 to 5 minutes. Remove from the pan and carefully take out the toothpicks.\nTo serve, spoon some of the salsa roja onto the bottom of each plate. Place the fried chile over the top. Garnish with jalapeño, queso fresco and cilantro leaves.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Bosnian-Style Gulash\n10 pounds beef chuck roll\n2 pounds onions\n2 tablespoons olive oil\n1 tablespoon minced garlic \n2 cups tomato sauce \n2 tablespoons tomato paste \n1/2 gallon beef broth \n1 cup chopped fresh parsley\n1 tablespoon fine salt \n1 tablespoon ground black pepper \n1 tablespoon all-purpose seasoning, such as Vegeta\n3 tablespoons all-purpose flour \nInstructions:\nPreheat the oven to 300 degrees F.\nCut the beef into small cubes. Chop the onions and add to a large pot with the olive oil, garlic, tomato sauce and tomato paste and cook over medium heat for 10 minutes. Add the cubed beef and cook for 15 minutes. Add the beef broth, parsley, salt, pepper and all-purpose seasoning. Transfer to the oven and cook for about 3 hours. Once finished, whisk in the flour until combined.\n", + "cuisine_type": "BosnianText: Thai" + }, + { + "recipe": "Creamy White Bean and Leek Pot Pie\n2 tablespoons unsalted butter (28 grams)\n4 to 5 leeks, cleaned and cut into 2-centimeter (1-inch) rounds\nKosher salt\nFreshly ground black pepper\n3 garlic cloves, thinly sliced\n2 teaspoons finely chopped sage\n1 1/2 teaspoons finely chopped thyme\nTwo 540-milliliter/18.25-ounce each cans white kidney beans, drained and rinsed\n1/4 cup flour\n4 cups low-sodium chicken or vegetable broth (1 liter)\n1 1/2 cups frozen peas\n3 tablespoons sour cream\nJuice of 1/2 to 1 lemon\n2 cups flour (170 grams), plus more for dusting\n1 tablespoon plus 2 teaspoons baking powder (25 grams)\n1 teaspoon kosher salt (4 grams)\n1/4 teaspoon garlic powder\n1/4 cup cold unsalted butter, cut into pats (56 grams)\n1 cup grated white Cheddar cheese (120 grams)\n1 1/4 cups buttermilk (300 milliliters)\nMelted butter, for brushing\nInstructions:\nFor the stew: Melt butter in a large skillet over medium. Add the leeks to the pot and season with salt and pepper. Cook, stirring frequently, for 5 to 6 minutes, or until the leeks start to soften and turn golden brown. Stir in the garlic, sage and thyme and cook for 1 minute.\nStir in the beans then sprinkle over the flour and mix well to combine. Slowly pour in the broth, turn the heat up to medium-high and bring to a boil. Reduce the heat to low and simmer for 20 minutes, or until thickened and the leeks are very tender. Add the frozen peas, sour cream and lemon juice to taste. Set aside to cool slightly.\nWhile the stew cools, make the buttermilk biscuits: Whisk together the flour, baking powder, salt and garlic powder in a large bowl. Add in the butter and cut or snap it into the flour until the pieces of butter are about the size of a pea. Stir in the grated cheese and make a well in the center. Pour in the buttermilk and gently mix until a shaggy dough forms. Turn the dough out onto a lightly floured work surface and bring the dough together. Press it out into a 2-centimeter (1-inch) thick rectangle, then fold it over onto itself. Press and fold the dough two more times, then flatten again to 2 centimeters (1 inch) thick. Trim any wonky edges and cut the dough into 8 rough squares.\nIf serving immediately, preheat the oven to 400 degrees F/200 degrees C. Transfer all or a portion of the stew to a casserole dish and top with all or a portion of the biscuits. Brush the biscuits with the melted butter and bake for 30 to 35 minutes. Allow the pot pie to cool slightly before serving.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Smoked Salmon Pizza (a la Wolfgang)\n1 cup kosher salt\n1/4 cup light brown sugar\n1/4 cup granulated sugar\n1 tablespoon crushed black peppercorns\n1 whole side salmon, pin bones removed\n2 cups warm water (105 degrees F to 115 degrees F)\n2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)\n5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic\n2 teaspoons fine sea salt\nExtra-virgin olive oil, for brushing\nCanola oil, for brushing\n3/4 cup creme fraiche\n2 tablespoons finely chopped mixed fresh herbs (dill, chervil, chives, parsley), plus more whole herbs for garnish\n2 teaspoons finely grated lemon zest\nKosher salt and freshly ground black pepper\nKosher salt and freshly ground black pepper \n1/4 cup capers in brine, rinsed\n1 red onion, thinly sliced\nInstructions:\nFor the smoked salmon: Mix the kosher salt, brown sugar, granulated sugar and peppercorns in a medium bowl. Cut a piece of extra-wide aluminum foil a little longer than the length of the salmon. Place an equally long piece of plastic wrap on top of the foil. Sprinkle one-third of the salt rub onto the plastic. Lay one side of the salmon skin-side down onto the rub. Sprinkle another third of the rub onto the flesh of the salmon. Place the second side of the salmon flesh-side down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold the plastic over the salmon to cover, and then close the edges of the foil together and crimp tightly around the salmon. The salmon should be folded in half and wrapped. \nPlace the wrapped salmon on a baking sheet and top with another baking sheet. Weigh the top pan down with a brick or two. Refrigerate the salmon for 12 hours. Flip the salmon over and refrigerate for another 12 hours. Some juice will leak out during the refrigeration process, so make sure there's a place for the runoff to gather.\nUnwrap the salmon and rinse off the salt rub with cold water. Pat the salmon dry with paper towels and place in a cool, dry place (not the refrigerator) until the surface of the salmon is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process. \nPreheat the smoker. Smoke the salmon over the smoldering alder wood chips until the thickest part of the salmon registers 150 degrees, about 30 minutes. Keep the temperature inside the smoker between 190 and 200 degrees F. Serve the salmon immediately, or cool to room temperature, wrap tightly and refrigerate for up to 3 days. \nMeanwhile, for the pizza dough: Place the warm water and yeast in a large bowl. When the yeast dissolves, let the water stand about 5 minutes. Stir in 3 cups of the flour and the fine salt until smooth. Stir in an additional 2 cups of the flour and continue adding flour (up to 1/2 cup) 1 tablespoon at a time, until the dough comes away from the bowl but is still sticky.\nTurn the dough out onto a lightly floured work surface, and knead with lightly floured hands. Slap the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself using a bench scraper or a wide knife to help scrape dough from surface. Repeat the process until the dough is easier to handle, about 10 times. Finish kneading until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes. \nLightly oil a bowl with olive oil. Shape the dough into 2 balls and transfer to the bowl. Turn to coat the dough. Cover the bowl with plastic wrap and let it rise in a warm place until the dough doubles in volume, about 3 hours. The dough is done when you press it with your finger and an indent remains. \nGently remove the dough from the bowl. Roll each dough half into a ball and place on a lightly-floured baking sheet. Brush the dough balls lightly with olive oil. Cover the baking sheet lightly with plastic wrap and set aside for 15 minutes. \nPrepare charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash). Add to the grill, creating a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, and leaving the other half with no coals. \nStretch and shape each piece of dough into a 10-inch-round on a flat surface. Brush the tops of each round with canola oil and sprinkle with salt and pepper. Place the rounds on the grilling stones and cook until the bottoms are lightly golden brown, 2 to 3 minutes. Brush the tops of the rounds with oil, flip and cook until the bottoms are lightly golden brown, 2 to 3 minutes. \nFor the assembly: Whisk the creme fraiche, chopped herbs, zest together and sprinkle with salt and pepper. Spread the creme fraiche mixture on top of each cooked dough round. Flake some of the smoked salmon and place on top of the creme fraiche mixture. Top with the capers and onions. Garnish with whole herbs. Serve immediately.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce\n1 1/2 pounds boneless, skinless chicken thighs\nExtra-virgin olive oil, for drizzling\nCoarse salt and black pepper\n3 stems fresh rosemary, leaves stripped and chopped\n1 cup chicken or vegetable stock\n1-ounce dried porcini mushrooms\n2 tablespoons extra-virgin olive oil\n1/8 pound, 4 slices, pancetta, chopped, available at your deli counter or 3 slices bacon, chopped\n2 cloves garlic, crushed\n1 large shallot, chopped\n2 portobello mushroom caps, halved and thinly sliced\nCoarse salt and freshly ground black pepper\n1 tablespoon all-purpose flour\n1 cup dry red wine\nInstructions:\nHeat a grill pan over high heat. Drizzle chicken thighs with oil, season with salt, pepper and rosemary. Grill chicken 5 minutes on each side and remove from heat to rest for 5 minutes.\nPlace stock in a small bowl and cover. Heat in microwave on high for 2 minutes. Remove stock from microwave with oven mitt. Add dried porcini to the dish and replace the cover. Steep porcinis in stock 5 to 10 minutes to reconstitute mushrooms. This may also be done on the stovetop. Simmer broth, and mushrooms for 10 minutes over low heat.\nIn a medium skillet, add 2 tablespoons olive oil, saute pancetta, crushed garlic and chopped shallot over medium heat for 3 minutes, to crisp pancetta at edges. Add sliced portobello mushrooms to the pan and season with salt and pepper. Saute mushrooms 10 minutes, or until dark and tender. Add flour and cook 1 minute. Add red wine to the pan and reduce by 1/2, about 1 minute. Add reserved stock and porcini mushrooms to the pan and simmer together 1 to 2 minutes longer to combine.\nSlice chicken thighs and fan out on a plate. Ladle thick mushroom sauce down over sliced chicken and serve.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Souvlaki -- Small Skewers of Pork\n2 pounds boneless pork shoulder, 1 1/2-inch cubes\n1/2 cup lemon juice\n2 tablespoons red wine vinegar\n2 tablespoons fresh oregano, chopped\n1 tablespoon fresh thyme, chopped\n2 tablespoons garlic, chopped\n3 tablespoons olive oil\nSalt, to taste\nFreshly ground black pepper, to taste\n6 pitas\nShredded Salad, recipe below\n3 cups shredded green leaf lettuce\n1 small white onion, thinly sliced into half moons\n3 large round tomatoes, medium dice\n1/2 cup olive oil\n3 tablespoons red wine vinegar\n1 teaspoon dried oregano\nSalt and freshly ground black pepper, to taste\nInstructions:\nSoak skewers in water for at least 1 hour. In a bowl, toss together pork, lemon juice, red wine vinegar, oregano, thyme, garlic, olive oil, salt and pepper. Cover and refrigerate for 3 hours or overnight. On the 8-inch skewers place 5 pieces of meat. Lay on a hot grill and grill slowly (no flame) continuing to brush on marinade, until meat is done. Serve immediately in a pita, topped with Shredded Salad.\nToss all the ingredients in a large bowl, taste and adjust seasonings.\n", + "cuisine_type": "Greek" + }, + { + "recipe": "Raymond Beurre Blanc\n1 to 2 shallots, chopped fine\n8 ounces white wine\n2 ounces lemon juice\n1 tablespoon heavy cream\n12 tablespoons cold unsalted butter, cubed\nSalt and white pepper, to taste\nInstructions:\nCombine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.\nAdd the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.\n", + "cuisine_type": "French" + }, + { + "recipe": "Loulou's Buffalo Ribs\n1 cup liquid smoke\n6 ounces dark, heavy beer\n2 ounces chile flakes \n2 ounces sea salt \n2 ounces Italian seasoning \n1 ounce freshly ground black pepper \n4 bay leaves \n2 racks buffalo ribs (about 5 pounds each)\n4 cups ketchup\n1 cup honey \n2 ounces cayenne\n2 ounces horseradish \n2 ounces brown sugar \n2 ounces liquid smoke \nSea salt and freshly ground black pepper\nInstructions:\nFor the marinade: In a large bowl, mix 1 cup water, the liquid smoke, beer, chile flakes, sea salt, Italian seasoning, pepper and bay leaves. Place the ribs in a hotel pan and pour the marinade over. Marinate the ribs overnight.\nPreheat the oven to 325 degrees F. Bake the ribs in the oven, semi-slow and low, for 3 1/2 to 4 hours.\nPull out the ribs, and rest them for 1 hour, reserving any liquids at the bottom of the pan.\nFor the sauce: In a large bowl mix the au jus from the baked ribs, the ketchup, honey, cayenne, horseradish, sugar, smoke and some salt and pepper.\nPreheat the grill to 350 degrees F. To serve, grill to char the ribs, 5 to 8 minutes. Add on some of the barbecue sauce, and serve.\n", + "cuisine_type": "American, BBQ" + }, + { + "recipe": "Valerie's Gravy for Fried Turkey\n3 cups turkey stock\nTurkey neck and gizzards from 1 turkey (no liver)\n2 sprigs fresh thyme \n1 bay leaf \n1 shallot, halved \n3 tablespoons hot oil from Deep-Fried Turkey, recipe follows (see Cook's Note)\n3 tablespoons all-purpose flour \nKosher salt and freshly ground black pepper\nKosher salt and freshly ground black pepper \nFreshly squeezed lemon juice, as needed\n2 tablespoons cold unsalted butter \nOne 12-pound turkey\nKosher salt and freshly ground black pepper\nVegetable or peanut oil, for frying\nInstructions:\nIn a saucepan, add the turkey stock, turkey neck, gizzards, thyme, bay leaf and shallot. Bring to a boil, reduce to a simmer and simmer for 30 minutes. Strain out the solids. If a chunky gravy is desired, chop the gizzards and return them to the simmered stock in the saucepan. Keep warm.\nIn a straight-sided saute pan, add the hot oil and flour and cook over medium-high to high heat until the mixture is light brown in color (for a dark gravy, cook the flour to a deeper brown color). Add 2 cups of the warm stock, whisking constantly, and cook until the gravy thickens and bubbles. Add more warm stock if a thinner consistency is desired. Reduce the heat to low and add salt and pepper to taste (this will depend on how salty the stock is). Add a squeeze of lemon juice and taste again for seasoning. Keep warm until ready to serve, adding more warm stock as needed.\nJust before serving, remove from the heat and swirl in the butter until melted. Pour into a gravy boat and serve.\nLet the turkey come to room temperature, then pat it dry thoroughly and season it generously with salt and pepper inside and out.\nFill a countertop indoor turkey fryer with the indicated amount of oil according to the manufacturer's instructions (see Cook's Note) and heat to 400 degrees F. Carefully lower the turkey into the fryer and cook for 35 to 45 minutes. An instant-read thermometer inserted into the thigh should register approximately 165 degrees F. Transfer the turkey to a cutting board and let rest 30 minutes before carving.\n", + "cuisine_type": "American" + }, + { + "recipe": "Pork Tenderloin with Peach Chutney and Farro with Fennel and Onions\n1 cup farro\n4 to 5 sprigs thyme, tied with butcher\\u2019s twine\n1 fresh bay leaf\n4 cups chicken stock\nKosher salt\n6 tablespoons extra-virgin olive oil\n1/2 bulb fennel, cored and diced, plus 1/4 cup fronds, chopped and some reserved whole\n1 small onion, diced\nOne 14-ounce can cannellini beans, drained\n1 clove garlic, minced\n1/4 cup freshly grated Parmesan cheese\n1 pork tenderloin\n1 tablespoon plus 1/4 teaspoon fennel pollen\nCrushed red pepper\n2 peaches, peeled and diced\n1 tablespoon whole-grain mustard\n1 tablespoon maple syrup\n1 tablespoon balsamic vinegar\nInstructions:\nTo a medium saucepan, add the farro, thyme bundle, bay leaf, 2 1/2 cups of the chicken stock and salt to taste. Cover and bring to a boil, then reduce to a simmer and cook until the farro is tender, adding 1/2 cup water if the pot looks dry towards the end of the cooking time, 25 to 30 minutes. Discard the thyme bundle and bay leaf and strain out the farro.\nAdd 2 tablespoons of the olive oil to the pan that the farro was cooked in and return to heat. Add the fennel and half of the diced onion and saute until translucent, 5 to 7 minutes. Add the cannellini beans and garlic and cook for 2 minutes. Add the cooked farro and grated Parmesan cheese and stir to combine. Fold in the chopped fennel fronds.\nPreheat the oven to 400 degrees F.\nSeason the pork tenderloin generously with salt and 1 tablespoon of the fennel pollen. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat. Add the pork and sear on all sides until evenly golden brown,10 minutes. Remove the pork from the pan and place onto a sheet tray. Reserve the pan that the pork was cooked in for later, draining off any excess oil. Transfer the pork into the oven and bake for 7 to 8 minutes, or until it reaches an internal temperature of 140 degrees F. Set aside to rest for 10 minutes, then cut the pork into 1/2-inch slices.\nPlace the saute pan that the pork was cooked in back onto the heat and add the remaining 2 tablespoons olive oil and the other half of the onion. Season with salt and crushed red pepper. Cook, stirring occasionally, until the onion is soft, 5 minutes. Add the peaches, whole-grain mustard, maple syrup, balsamic vinegar, remaining 1 1/2 cups chicken stock and remaining 1/4 teaspoon fennel pollen. Stir to combine and cook until reduced, 5 to 7 minutes. Season to taste with salt. Plate the farro, followed by the sliced pork tenderloin and a generous scoop of sauce. Garnish with whole fennel fronds. \n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Lomi Lomi\nKosher salt\n1/2 pound cured salmon, diced\n1/4 pound green onion, diced\n4 ripe tomatoes, diced\nInstructions:\nSalt the salmon to the point where it has a light crust and let it sit in refrigerator overnight. Rinse the salt off the salmon and slice it into small pieces. Add the salmon to a large mixing bowl and add the onion and tomatoes. Mix with your hands, or as they call it in Hawaii, Lomi Lomi, a saying used locally that means 'to massage'. Serve chilled.\n", + "cuisine_type": "Hawaiian" + }, + { + "recipe": "Gravlax with Mustard Sauce\n1/2 cup salt\n1/2 cup sugar\n2 tablespoons cracked white peppercorns\n2 to3 pounds fresh salmon filets (preferably center piece, skin on)\n3 bunches fresh dill\nMustard sauce, recipe follows\n1 tablespoon sweet mustard\n1 teaspoon French mustard\n2 teaspoons sugar\n1 1/2 tablespoons white wine vinegar\nSalt\nPepper\n3/4 cup salad oil\n1/4 cup chopped dill\nInstructions:\nMix salt, sugar and white peppercorns. Take a handful and rub it on both sides of the salmon. Place the salmon in a dish and sprinkle the rest of the mix on top.\nCover the salmon with dill and let it stand for six hours at room temperature.\nPut in the refrigerator for 24 to 30 hours, depending on how thick the salmon is.\nTo serve:\nSlice the salmon off the skin in thin slices, and place them on a platter. Cut the skin in pieces, approximately 1/2-inch wide, and blacken the skins in a very hot cast iron skillet.\nDecorate the platter with lemon, dill and skin.\nMix the mustards, sugar and vinegar and season with pinches of salt and pepper. Mix in the oil while you pour it in a steady stream. When the sauce has a mayonnaise-like consistency, stir in the chopped dill.\n", + "cuisine_type": "Nordic" + }, + { + "recipe": "Bourbon and Chocolate Pecan Pie\n1 cup all-purpose flour, plus more for dusting\n1/4 cup finely ground pecans\n1 tablespoon sugar\nPinch salt\n1/2 cup (1 stick) unsalted butter, cold and cut into small chunks\n2 tablespoons ice water, plus more if needed\n1/4 cup (1/2 stick) unsalted butter\n2 ounces unsweetened chocolate\n3 large eggs\n1 cup sugar\n3/4 cup dark corn syrup or sugar cane syrup (such as Steen's)\n1/2 teaspoon pure vanilla extract\n3 tablespoons bourbon\n1/4 teaspoon salt\n1 1/2 cups pecan halves\nInstructions:\nTo make the pastry: combine the flour, ground pecans, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.\nRoll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch pie pan. Press the dough into the pan so it fits tightly and trim the excess around the rim. Place the pie pan on a sturdy cookie sheet so it will be easy to move in and out of the oven.\nPreheat the oven to 350 degrees F.\nTo make the filling: melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.\nArrange the pecans on the bottom of the pie crust and carefully pour the egg mixture over them. Bake until the filling is set and slightly puffed, about 45 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Transfer the pie to rack and cool completely before cutting.\n", + "cuisine_type": "American, Southern" + }, + { + "recipe": "20-Minute Shrimp and Grits with Peas and Butter Sauce\n3/4 cup instant grits\nKosher salt and freshly ground black pepper\n5 tablespoons unsalted butter\n2 tablespoons grated Parmesan\n1 1/4 pounds large peeled, deveined shrimp\n2 tablespoons olive oil\n1/2 cup dry white wine\n6 ounces frozen peas (about 1 1/2 cups)\n1 cup grape tomatoes, halved\n4 scallions, sliced\nInstructions:\nBring 3 cups of water to a boil in a medium covered saucepan over high heat. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, uncovered, stirring occasionally, until thickened, about 5 minutes. Remove from the heat, stir in 1 tablespoon of the butter and the Parmesan and season with salt and pepper. Cover to keep warm.\nMeanwhile, sprinkle the shrimp with salt and pepper. Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp in a single layer and cook until the shrimp just start to turn bright pink on the bottom, 2 to 3 minutes. Add the wine and the peas, scraping up any browned bits on the bottom of the skillet. Bring to a simmer and cook, stirring occasionally, until the shrimp are opaque and cooked through and the peas are tender, 2 to 3 minutes (if the pan gets too dry, add water 1 tablespoon at a time). Add the tomatoes and scallions and toss with the shrimp and peas. Add the remaining 4 tablespoons butter and swirl the pan until there's a thick sauce.\nServe the grits on a large platter and top with the shrimp, vegetables and butter sauce.\n", + "cuisine_type": "American, Southern" + }, + { + "recipe": "Stuffed Cornbread: Arepas\n1 1/2 cups arepa flour, see note\nPinch salt\n1 1/2 cups warm water\n1 teaspoon canola oil, plus extra for cooking arepas\nInstructions:\nPreheat oven to 350 degrees F.\nIn a bowl, mix flour and salt. Pour in water and mix with a spoon until the dough comes together. Cover with plastic wrap and let rest for 5 minutes. Remove dough from bowl and knead for about 5 minutes moistening your hands and the board with water as you work. (Kneading in the additional moisture is an important step in making a tender arepa.) The dough should be smooth and not crack around the edges; it should be moist but not sticky. Form into disks about 3-inches around and 1/2-inch thick. (The disks can be wrapped tightly in plastic wrap at this point and cooked later.) Add the oil to a non-stick pan over medium heat and cook arepas on each side just until a crust forms. Do not let brown. Place on an ungreased baking sheet and bake for 15 to 20 minutes or until the arepas make a hollow sound when tapped. Open a slit in 1 side of the arepa to make a pocket (or slice in half). Arepas can be stuffed with meat, beans and plantains or your favorite filling.\n", + "cuisine_type": "American, Latin American" + }, + { + "recipe": "Date Cake\nNonstick cooking spray, for the muffin tin\n4 cups pitted medjool dates \n1 teaspoon baking soda \n3/4 pound (3 sticks) unsalted butter, at room temperature \n2 cups brown sugar \n4 large eggs \n2 tablespoons vanilla extract \n3 1/2 cups all-purpose flour \n2 tablespoons allspice \n1 tablespoon baking powder \n1 teaspoon kosher salt \n4 cups heavy cream\n4 cups brown sugar \nWhipped Cream: \n1 cup cold heavy cream \n1 teaspoon vanilla extract \n1/8 teaspoon ground allspice \n1/8 teaspoon ground cardamom \n1/8 teaspoon ground cinnamon \n1/8 teaspoon ground ginger \nInstructions:\nFor the cake: Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.\nAdd the dates, baking soda and 2 cups water to a pot and bring to a simmer. Cook until greatly reduced, about 15 minutes. Turn off the heat. Mash the dates into a paste. Set aside.\nAdd the butter and brown sugar to a stand mixer fitted with the whisk attachment and whip until soft. Add the eggs and vanilla and mix until combined.\nIn a separate bowl, mix the flour, allspice, baking powder and salt. Add to the stand mixer large spoonfuls of the flour mixture and date paste, alternating between each. Beat until combined. Evenly scoop the cake batter into the mini muffin tins, to the top of each cup.\nBake, rotating the pan halfway through, for 20 to 25 minutes. Poke with a wooden skewer to make sure it's done.\nFor the toffee sauce: Mix the heavy cream and brown sugar together in a pot. Bring to a simmer, then remove from the heat and cool for 5 minutes.\nFor the whipped cream: Add the heavy cream, vanilla, allspice, cardamom, cinnamon and ginger to the cleaned bowl of the stand mixer fitted with the whisk attachment. Whip until stiff peaks are formed.\nInvert the cakes onto a serving platter or plate. Poke the now tops of the cakes with a wooden skewer. Pour about 1/2 cup toffee sauce over the top of each cake. Dollop the whipped cream over the top of each cake.\n", + "cuisine_type": "American, British" + }, + { + "recipe": "Baked Eggs in Tomato-Pimento Olive Sauce\n4 cloves garlic\n2 tablespoons extra-virgin olive oil\n1 medium onion, chopped\n4 fresh thyme sprigs, plus more for garnish (optional)\n1/4 cup gin or white wine\nOne 28- to 32-ounce can whole tomatoes in juice\n1 cup pimento stuffed olives, sliced plus 1/4 cup olive brine\n8 large eggs\nKosher salt and freshly ground black pepper\n4 slices toasted country bread\nInstructions:\nSmash 3 of the garlic cloves. Heat the oil in a large skillet over medium-high heat until hot. Add the smashed garlic, onions and thyme, and cook, stirring, until golden, about 6 minutes. Add the gin and cook until the liquid has reduced by half. Stir in the tomatoes, olives and olive brine and bring to a simmer. Cook, stirring occasionally, while breaking up the tomatoes, until the sauce is slightly thickened, 10 to 15 minutes. Season with 1/2 teaspoon each salt and pepper.\nMake 8 shallow wells in the sauce. Working with 1 egg at a time, crack into a ramekin or glass measure, and then gently pour into the wells. Sprinkle the eggs with salt and pepper. Cover the skillet and simmer until the egg whites are set and the yolks are still runny, about 8 minutes. Garnish with fresh thyme if using.\nRub the toasted bread slices with the remaining garlic clove and serve with the sauce and eggs. \n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Gnocchi\n3 large baking potatoes, scrubbed\n1 large egg\n1 teaspoon salt\n1/4 teaspoon freshly ground white pepper\nPinch of freshly grated nutmeg\n1/4 cup freshly grated Parmigiano-Reggiano\n2 cups unbleached all-purpose flour, or as needed\nInstructions:\nBoil potatoes in their skins. Drain and allow to stand until cool enough to handle. Scrape skin from potato with paring knife. Press them through a potato ricer. Spread the riced potatoes into a thin, even layer on the work surface and allow to cool completely.\nIn a small bowl, beat together the egg, salt, pepper and nutmeg. gather cold potatoes into a mound and form a well in the center. Pour egg mixture into the potato well. Knead the potato and egg mixture together with both hands, gradually adding the grated cheese and enough of the flour, about 1 1/2 cups, to form a smooth but slightly sticky dough. It should take no longer than 3 minutes to work the flour into the potato mixture; remember, the longer the dough is kneaded, the more flour it will require, and the heavier it will become. As you knead, repeatedly rub dough from hands and scrape it from the work surface back into the dough.\nOn a flour-dusted surface, dust dough and cut it into 6 equal pieces. Form dough into a rope. Slice rope into 1/2-inch thick rounds. Sprinkle rounds with flour and roll them into balls. Hold the tines of a fork at a 45-degree angle to the table with the concave part facing up. Dip the tip of your thumb in flour. Take one ball of dough and with the tip of your thumb, press the dough lightly against the tines of the fork as you roll it downward toward the tip of the tines. As the dough wraps around the tip of your thumb, it will form into a dumpling. Set on a baking sheet lined with a floured kitchen towel. Repeat with remaining dough. At this point, gnocchi must be cooked immediately or frozen.\nTo cook gnocchi, drop into salted boiling water. Cook, stirring gently until tender, about 1 minute after they rise to the surface of the pot.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Toasted Sourdough\n1 loaf sourdough\nExtra-virgin olive oil\nInstructions:\nHeat a cast iron grill pan over high heat until smoking hot, about 8 to 10 minutes. Cut the sourdough bread into thick rustic slices and drizzle both sides with plenty of olive oil. Put on the grill and pressing down gently so they pick up nice even grill marks. Grill until crispy and toasted, about 45 seconds per side.\n", + "cuisine_type": "Bread, Italian" + }, + { + "recipe": "Balsamic-Roasted Brussels Sprouts\n1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core\n4 ounces pancetta, 1/4-inch-diced\n1/4 cup good olive oil\nKosher salt and freshly ground black pepper\n1 tablespoon syrupy balsamic vinegar\nInstructions:\nPreheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Sweet Potato Fries with Malt Vinegar\n4 cups peeled and julienned sweet potatoes\n3 cups vegetable oil\n1 tablespoon smoked paprika\n1 teaspoon granulated garlic powder\n1 teaspoon granulated onion powder\n1/2 teaspoon granulated sugar\n1 teaspoon ground cumin\n1 teaspoon kosher salt\n3 tablespoons malt vinegar\nInstructions:\nAdd the julienned potatoes to a bowl filled with ice water while you heat the oil.\nPreheat the oil in a cast iron skillet or fryer to 325 degrees F. In a small bowl, add all the spices and combine well.\nRemove the potatoes from the ice water and pat dry with paper towels. Fry the potatoes, in batches, for 3 to 4 minutes to cook the inside. Remove the potatoes from the oil to a bowl and bring the oil up to 350 degrees F. Add the potatoes and fry again, in batches, this time to cook the outside until golden brown. (They will not achieve the texture of a French fry, but will have a nice color and be slightly crispy).\nRemove the potatoes from the oil to a paper towel lined plate. Transfer the potatoes to a serving bowl or platter. Sprinkle generously with the spice mix and sprinkle with malt vinegar. Serve immediately.\n", + "cuisine_type": "British" + }, + { + "recipe": "Steakhouse Shrimp Cocktail with Sister Sauces\n1 lemon, sliced in half\n1 pound large (10/15 per pound) shrimp, peeled and deveined\n1/4 cup fresh parsley sprigs \n2 cloves garlic, smashed \nKosher salt \n10 whole black peppercorns \nCrushed ice\nSpicy Cocktail Sauce (see recipe below)\nLemon-Basil Cocktail Sauce (see recipe below)\n3/4 cup ketchup\n1 tablespoon chipotle in adobo sauce \n1 teaspoon prepared horseradish \n1 tablespoon fresh lemon juice \n1/2 cup sour cream\n1/2 cup mayonnaise \n2 tablespoons chopped fresh basil \n2 tablespoons lemon zest \nKosher salt and freshly ground black pepper \nInstructions:\nPoach the shrimp: Add 6 cups of water to a medium-sized saucepan. Squeeze the lemon juice into the saucepan and then add in the lemon halves as well. Add the parsley sprigs, garlic, 1 teaspoon salt and peppercorns and bring to a simmer. Once the water is simmering, add the shrimp and cook until just opaque, 3 to 4 minutes. Remove the shrimp from the poaching liquid and chill completely.\nTo serve: Cover a platter with crushed ice and arrange the shrimp on top. Serve with the Spicy Cocktail and Lemon-Basil cocktail sauces.\nAdd the ketchup, chipotle, horseradish and lemon juice to a small bowl and whisk to combine.\nAdd the sour cream, mayonnaise, basil, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon pepper to a small bowl and whisk to combine.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Seared Ahi Tuna and Salad of Mixed Greens with Wasabi Vinaigrette\n1 ahi tuna steak, 6 ounces\n2 teaspoons five-spice powder, available on spice aisle\n1 teaspoon grill seasoning, such as Montreal Steak Seasoning, or salt and coarse pepper\nCooking spray or vegetable oil, for brushing the grill pan\n5 ounces, half a sack, mixed prewashed baby salad greens\n2 radishes, sliced\n1/4 European cucumber, thinly sliced\n1/2 teaspoon wasabi paste\n1 tablespoon rice vinegar or rice vinegar\n1 tablespoon soy sauce\n3 tablespoons -virgin olive oil\nSalt and freshly ground black pepper\nInstructions:\nCoat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.\nCombine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.\n", + "cuisine_type": "Japanese" + }, + { + "recipe": "Mozzarella Tomato Salad\n2 medium to small vine-ripened tomatoes\n1 small ball bufula mozzarella (approximately 4 ounces)\nSalt\nBlack pepper\n2 tablespoons olive oil\n2 tablespoons balsamic vinegar\n2 tablespoons chiffonade basil\nBlack and Green Olive Tapenade with Crostini, recipe follows\nRoasted Beet napoleon, see recipe file\nChino Chopped Vegetable Salad, see recipe file\nCrostini, recipe follows\n1 cup Nicoise olives, pitted\n1 cup small green French olives (Picholine), pitted\n1/4 cup oven-dried tomatoes, drained, recipe follows\n1 tablespoon capers\n1 garlic clove\n1 anchovy fillet\n1/2 tablespoon chopped fresh basil leaves\n1/2 tablespoon chopped fresh thyme leaves\n1/2 tablespoon chopped fresh flat-leaf parsley leaves\n1/4 tablespoon chopped fresh oregano leaves\n1/4 cup extra virgin olive oil\n2 slices bread, preferably sourdough\nExtra virgin olive oil\n1/2 garlic clove\n12 medium Roma tomatoes (2 pounds)\n1/2 cup extra virgin olive oil, plus additional as needed\n1 teaspoon minced fresh thyme leaves\n6 garlic cloves, crushed\n1/2 teaspoon kosher salt\n1/4 teaspoon freshly ground black pepper\n1/2 teaspoon sugar\nInstructions:\nSlice the tomatoes into 1/4 inch thickness. Drain cheese of any excess water and slice into 1/4-inch slices. Set aside. Chiffonade basil. Arrange the tomato and cheese slices so they over lap each other. Season with salt and pepper and drizzle with the olive oil and balsamic vinegar. Top with the basil. Serve with crostini, Roasted Beet Napoleon and Chino Chopped Vegetable Salad.\nIn a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini, recipe follows.\nArrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F. oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese (recipe follows) and top with 1 teaspoon Black and Green Olive Tapenade.\nPreheat the oven to 250 degrees F.\nIn a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.\nLine a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.\nBake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed. \n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Short Rib Bourguignon Over Creamy Polenta\n1 tablespoon extra-virgin olive oil\n6 ounces slab bacon, rind removed, cut into lardons \n4 pounds bone-in English cut beef short ribs\nKosher salt and freshly ground black pepper \n1 pound carrots, peeled and sliced diagonally into 2-inch chunks \n8 shallots, peeled and halved, leaving root end intact \n2 tablespoons tomato paste \n4 cloves garlic, peeled and sliced thinly \nOne 750-milliliter bottle dry red wine \n2 cups beef broth \n1/4 cup cognac \nBouquet garni (10 parsley stems, 6 sprigs fresh thyme, 1 bay leaf, tied together with kitchen twine) \n4 tablespoons unsalted butter, at room temperature\n1 pound white button mushrooms, quartered \n1 tablespoon all-purpose flour\nCreamy Polenta, recipe follows\n4 cups milk, plus more as needed\n1 cup cornmeal \n1/2 teaspoon kosher salt \nFreshly ground black pepper \n2 tablespoons unsalted butter \nInstructions:\nPreheat the oven to 325 degrees F.\nHeat the oil in a large Dutch oven over medium heat. Add the lardons and cook, stirring occasionally, until golden brown and the fat has rendered, 6 to 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and set aside. Reserve the rendered fat in the Dutch oven.\nGenerously season the short ribs with salt and pepper. In the same Dutch oven, working in batches, brown the short ribs in the remaining bacon fat over high heat, then remove to a plate and set aside. Remove all but 1 tablespoon of fat from the Dutch oven.\nTo the Dutch oven with the reserved fat, add the carrots and shallots. Cook over medium-high heat until lightly browned, 10 to 15 minutes. Add the tomato paste and cook until slightly darker, 3 to 4 minutes. Add the garlic and cook, stirring, about 1 minute. Remove about half of the carrots and shallots, and reserve.\nTo the Dutch oven, add the wine, beef broth, cognac, short ribs and bouquet garni. Season with salt and pepper and bring to a simmer over medium-high heat. Cover, transfer to the oven and cook until the beef is very tender, 2 to 3 hours.\nMeanwhile, in a skillet over medium-high heat, melt 3 tablespoons of the butter. Add the mushrooms, season with salt and pepper and cook, stirring often, until golden brown, about 5 minutes. Set aside.\nBring the Dutch oven from the oven to the stovetop. Remove the bouquet garni, carrots and shallots and discard. Bring the liquid to a simmer.\nUsing a fork, in a small bowl, cream together the remaining 1 tablespoon of butter and flour, using your fingers if necessary to mix well. Stir the mixture into the stew. Simmer over medium-low heat for 15 to 20 minutes. Taste and adjust the seasoning as necessary.\nServe the ribs over creamy polenta along with the mushrooms and reserved carrots and shallots. Ladle some of the sauce over the top before serving.\nIn a medium saucepan over medium-high heat, add the milk, then add the cornmeal gradually, whisking constantly. Add salt and pepper to taste, and bring to a boil, stirring occasionally.\nTurn the heat to low, and cook, stirring often, until the polenta is very thick, but is still creamy, 30 to 35 minutes. If the polenta becomes too thick, whisk in additional milk or water, 1 tablespoon at a time, until it is the desired consistency (it should be about the consistency of porridge).\nRemove the saucepan from the heat and stir in the butter using a wooden spoon. Taste for seasoning and serve immediately.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "The Hot and Proper Cocktail\n4 ounces Earl Grey hot tea\n1 ounce Earl Grey Infused Vodka, recipe follows\n1 ounce cream or milk\nSugar\n3 Earl Grey tea bags\n12 ounces vodka\nInstructions:\nIn a fancy tea cup, pour the hot tea, followed by the Earl Grey Infused Vodka, cream or milk and sugar to taste. Stir with a tiny spoon, and sip daintily with pinky finger extended.\nLet the tea bags steep in the vodka overnight. Remove bags and enjoy!\n", + "cuisine_type": "British" + }, + { + "recipe": "Shrimp and Andouille Jambalaya\n1 tablespoon canola oil\n2/3 pound andouille sausage, sliced 1/4 inch thick\n1 large red bell pepper, cut into a large dice\n1 large onion, cut into a large dice\n3 ribs celery, cut into a large dice\n1 large head garlic, peeled and minced\nCayenne pepper, as needed\n1/4 teaspoon kosher salt\nFreshly ground black pepper\n2 large tomatoes, cored, peeled, seeded, and chopped\n1 pound medium shrimp, peeled\n1 pint shucked oysters\n2 bay leaves\n3 cups long-grain rice, soaked in 3 changes of water\n3 cups shrimp stock or water\n2 bunches green onions, thinly sliced\n1/4 teaspoon hot sauce, or to taste\nInstructions:\nHeat the canola oil in a Dutch oven or heavy-gauge pot over high heat. Add the sausage and cook, stirring occasionally, about 6 minutes. Add the bell pepper, onion, celery, and garlic, and season with cayenne pepper and salt and pepper, to taste. Cook stirring, until well browned, about 8 minutes. Stir in the tomatoes, shrimp, oysters, and bay leaves. Add the rice, stir gently; then add the stock. Gently move the spoon across the bottom of the pot, to make sure that the rice is not sticking. Bring to a boil, lower the heat and simmer, covered, until the rice has absorbed most of the liquid, about 15 minutes. Remove from the heat and let sit, covered, for 8 minutes. \nTo serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce. \n", + "cuisine_type": "American, Cajun" + }, + { + "recipe": "Pizza-Stuffed Chicken\nNonstick cooking spray, for the baking dish\n6 boneless, skinless chicken breasts\nTwo 8-ounce packages fresh mozzarella\nKosher salt and freshly ground black pepper\n2 cups fresh baby spinach \n1/2 pound sweet Italian sausage, removed from its casing, cooked and cooled \n1/2 cup julienned oil-packed sun-dried tomatoes \nOne 15.5-ounce can pizza sauce \nGrated Parmesan, for garnish \nFresh basil leaves, for garnish \nInstructions:\nPosition an oven rack in the top third of the oven and preheat to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.\nLay a chicken breast on a cutting board with the tapered end pointing at you. Using a sharp knife held horizontally to your work surface, begin slicing the chicken breast in half, starting at the thicker end of the breast and slowly working towards you, leaving an outer edge connected so you can open it like a book. Butterfly all the breasts in this manner and set in the fridge until ready to roll.\nCut six 1/4-inch-thick slices from the mozzarella, then finely chop the rest.\nTo build the pizza rolls: Open the butterflied chicken breasts so they lay flat on your cutting board. Sprinkle the chicken evenly with salt and pepper. Top with some spinach leaves, sausage, sun-dried tomatoes and chopped mozzarella. Roll the chicken around the filling and tuck into itself so that the seam is facing down. Place the rolled chicken in the prepared baking dish, seam-side down. Sprinkle with salt and pepper. Repeat with the remaining chicken and fillings.\nBake the chicken until the internal temperature reaches 165 degrees F, 20 to 25 minutes. Meanwhile, heat up the pizza sauce. About 3 minutes before the chicken is done, top each piece with a slice of mozzarella.\nSpoon the warm pizza sauce over the chicken and garnish with the Parmesan and basil.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Slow Cooker Pineapple Upside-Down Cake\n10 tablespoons unsalted butter, softened, plus more for greasing insert\n1/2 cup firmly packed light brown sugar\n2 tablespoons dark rum\n1/2 ripe pineapple, peeled, cored and cut into 1/4-inch-thick slices\n1 cup all-purpose flour\n1/2 cup pecans, toasted and finely chopped\n3/4 teaspoon baking powder\n1/2 teaspoon ground cinnamon\n1/4 teaspoon freshly grated nutmeg\nFine salt\n2/3 cup granulated sugar\n2 large eggs, at room temperature\n1 teaspoon pure vanilla extract\n2 tablespoons whole milk\n1/2 cup heavy cream\n1 tablespoon confectioners' sugar\n1 tablespoon chopped maraschino cherries, plus whole for garnish\nInstructions:\nButter the inside of a 4-quart slow cooker insert. Line it completely with a double layer of foil, then butter the foil. Cut up 4 tablespoons of the butter and sprinkle in the bottom of the insert, along with the brown sugar and rum. Arrange the pineapple slices in overlapping circles to completely cover the bottom of the insert; press into the sugar mixture.\nCombine the flour, pecans, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt in a medium bowl.\nCombine the remaining 6 tablespoons butter and the granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) and beat on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and beat in the eggs and vanilla until incorporated.\nReduce the speed to low and beat in the flour mixture until just incorporated. Add the milk, increase the speed to medium-high and beat until smooth, about 30 seconds. Evenly spread the batter over the pineapples in the slow cooker.\nDrape a double layer of paper towels over the top of the slow cooker (without touching the cake) to prevent condensation from dripping from the cover onto the cake. Cover and cook on low until a toothpick inserted in the center comes out clean, 3 to 4 hours. Turn off the slow cooker and let the cake rest for 20 minutes.\nLift the cake by the foil and place on a rack to cool (it can be served warm or at room temperature). Carefully invert onto a platter and peel off the foil.\nWhip the cream until soft peaks form. Fold in the confectioners' sugar and chopped cherries. Serve slices of cake with a dollop of whipped cream and a cherry on top.\n", + "cuisine_type": "American" + }, + { + "recipe": "Spicy Cherry Token Cookies\n4 ounces butter\n1 lemon, zested\n1/2 cup granulated sugar\n1/2 cup brown sugar\n1 egg\n1 teaspoon lemon juice\n1/4 cup dried tart cherries, finely chopped\n1 3/4 cup flour\n1/2 cup almond flour\n1/2 teaspoon baking soda\n1 1/2 teaspoons chile powder\n1/2 teaspoon salt\n2 cups powdered sugar\n1 tablespoon lemon juice\nInstructions:\nFor the cookies: Cream the butter, lemon zest, and sugars until light and fluffy. Slowly add the egg and lemon juice. Add the cherries. In another bowl, mix together the flours, baking soda, chile powder, and salt. Add to the butter mixture. Roll in parchment paper to a diameter of 3/4-inch. Chill well (or freeze).\nPreheat the oven to 350 degrees F. Line a baking sheet with parchment paper.\nWhen the batter is chilled, slice into 1/4-inch coins. Bake on prepared baking sheet until light golden brown, 12 minutes. Cool slightly.\nFor the glaze: Mix the powdered sugar and lemon juice thoroughly.\nDrizzle the lemon glaze over the cookies while still warm.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Grilled Chicken Quarters with Ras el Hanout\n4 skinless whole chicken legs, each with the thigh and drumstick attached\n1 1/2 cups plain yogurt\n2 1/2 tablespoons ras el hanout\n2 tablespoons olive oil\n4 cloves garlic, minced\nJuice of 1 lemon, plus lemon slices for serving (optional)\nKosher salt\nNonstick cooking spray, if using a grill pan\nNeutral oil, such as canola or avocado oil, for greasing\nChopped parsley leaves, for serving (optional)\nInstructions:\nPat the chicken dry and make a few shallow cuts in each leg with a sharp knife. Stir the yogurt with the ras el hanout, olive oil, garlic, lemon juice and 2 teaspoons salt in a large bowl. Add the chicken and turn until well coated. Cover the bowl and refrigerate for at least 1 hour, up to 8 hours.\nGrill pan instructions: Preheat the oven to 400 degrees F and coat a rimmed baking sheet with nonstick spray. Heat a grill pan over medium-high heat and grease with oil. Once the pan is hot, remove the chicken from the marinade with tongs, shaking off the excess, and grill for 5 minutes on each side. Transfer the chicken to the prepared baking sheet and roast until an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 20 to 30 minutes.\nGrill instructions: Heat the grill to medium high and set up two-zone grilling (keep one side of the grill cooler than the other). Brush the grates generously with oil to prevent sticking. Remove the chicken from the marinade with tongs, shaking off the excess, and grill on the hotter zone until nice grill marks form, about 5 minutes per side. Move the chicken, flat-side down, to the cooler zone. Cover the grill and cook until an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 20 to 30 minutes.\nTop the grilled chicken with lemon slices and chopped parsley leaves, if desired.\n", + "cuisine_type": "American, Middle Eastern" + }, + { + "recipe": "Chicken Schnitzel\nFlavorless oil, for deep-frying\n1 cup all-purpose flour \n2 large eggs, lightly beaten with 2 tablespoons water \n3 cups panko breadcrumbs \n2 teaspoons sweet paprika \nKosher salt and freshly ground black pepper \n6 boneless, skinless chicken breasts \nLemon wedges, for serving \nInstructions:\nPour 1 1/2 inches of oil into a large heavy pot or high-sided skillet. Clip on a deep-fry thermometer and heat the oil over medium-high heat to 360 degrees F.\nSet up a dredging station: Place the flour, eggs, and breadcrumbs in each of 3 separate bowls. Season the breadcrumbs with the paprika, 1 teaspoon salt and a few turns of pepper.\nPlace a piece of chicken between 2 large pieces of plastic wrap and use a rolling pin or other blunt object to pound the chicken until it is as thin as you can make it without it tearing. Repeat with the remaining chicken.\nCoat the chicken first in the flour, then in the egg wash and finally in the breadcrumbs. Fry in batches, flipping once, until golden brown, 2 to 3 minutes. Transfer to a wire rack set over a baking sheet to drain; season both sides with salt and pepper. Hold in a warm oven if not serving immediately. Serve with lemon wedges.\n", + "cuisine_type": "German" + }, + { + "recipe": "Grilled Lollipop Lamb Chops\nSix 3/4-inch-thick lamb chops, Frenched\n2 tablespoons olive oil \n1/2 teaspoon sea salt \n1/4 teaspoon freshly cracked black pepper \n2 teaspoons herbes de Provence \n1 1/2 teaspoons agave nectar \n2 tablespoons chopped fresh mint\nInstructions:\nPlace the lamb chops on a baking sheet. Drizzle with the olive oil on both sides, and sprinkle both sides with the sea salt, pepper and herbes de Provence. Let sit at room temp for 5 minutes.\nHeat a grill pan over high heat until almost smoking. Add the chops, in batches if necessary, and sear for about 4 minutes. Flip, and cook for another 3 minutes for medium-rare and 5 minutes for medium. Transfer the chops to a serving platter. Drizzle with the agave and sprinkle with the mint.\n", + "cuisine_type": "American, Mediterranean" + }, + { + "recipe": "Herbed Potato Salad\n2 pounds baby red potatoes, skin on\n3 cloves garlic\nKosher salt\n2 tablespoons minced fresh parsley\n1 tablespoon minced fresh dill\n1 tablespoon minced fresh tarragon\n1 Fresno chile, seeds removed and finely chopped (about 1 tablespoon)\n1 tablespoon minced fresh chives\n2 tablespoons finely-minced shallot\n2 tablespoons chardonnay vinegar\n1 tablespoon lemon juice, plus additional to taste\n1 tablespoon whole-grain mustard\n1/2 teaspoon honey\n1/4 teaspoon kosher salt\nFreshly ground black pepper\n1/2 cup extra-virgin olive oil\nInstructions:\nFor the potato salad: Place the potatoes and whole garlic cloves in a large pot and cover by 2 inches with cold water. Season the water liberally with salt. Bring the potatoes to a simmer over medium heat and cook until fork-tender, 20 to 25 minutes. Drain the potatoes and garlic in a colander. Transfer to a sheet tray or cutting board. Gently press each potato and garlic clove to smash them and set them aside in a bowl, covering the bowl with aluminum foil to keep the potatoes warm.\nFor the vinaigrette: In a large bowl, whisk together the shallots, vinegar, lemon juice, mustard, honey, salt and a generous grinding of pepper. Slowly whisk in the olive oil to emulsify the vinaigrette.\nAdd the warm potatoes to the vinaigrette and toss to combine. Add the parsley, dill and tarragon to the potatoes. Toss to coat, seasoning with additional lemon juice and salt to taste. Transfer to a serving bowl and garnish with the Fresno chile and chives. Serve at room temperature or keep covered in the refrigerator overnight, tossing again before serving.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Black and White Ice Cream Sandwiches\n4 (3-inch) chocolate cookies or thin chocolate brownie bars, from baked goods section of your market\n1/2 pint fudge swirl ice cream\n1/2 cup chopped walnuts\nInstructions:\nPlace large scoops of ice cream between cookies or thin brownies and squish the ice cream out to the edges. Roll the ice cream sandwiches in chopped walnuts and serve.\n", + "cuisine_type": "American" + }, + { + "recipe": "Blood Orange Sorbetto\n1 cup water\n1/2 cup sugar\n2 cups blood orange juice\nInstructions:\nIn a saucepan over medium-high heat, bring water and sugar to a simmer and simmer for 2 minutes to dissolve the sugar. Remove from the heat and cool. Stir in the juice and taste for sweetness. Make the sorbetto according to the manufacturer's instructions for your ice cream maker. Or pour the mixture into a shallow dish and place it into the freezer for 1 hour. Break up the ice particles with a fork every hour until a smooth, frozen consistency is achieved.;\n", + "cuisine_type": "Italian" + }, + { + "recipe": "White Pizza\n1 store bought pizza dough - or pick one up from your favorite pizzeria\nExtra- virgin olive oil, for drizzling\n2 cups whole or part skim ricotta\n2 cloves garlic, finely chopped\nHandful flat-leaf parsley, finely chopped\n2 cups shredded mozzarella or provolone, 1 pouch\n10 fresh basil leaves, 1/2 cup, shredded\nInstructions:\nPreheat a pizza stone if you use one along with the oven to 425 degrees F.\nStretch dough to form a pie and transfer to stone or pizza baking tray. Pierce the dough with the tines of a fork in several places. Drizzle extra-virgin olive oil around the crust. Mix the ricotta cheese with garlic and parsley and season it with salt and black pepper. Spread the ricotta across the dough. Top the pizza with mozzarella or provolone. Bake until crispy, 20 minutes. Top the white pizza pie with the shredded basil leaves, cut and serve.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Eggs in Purgatory: Shakshuka\n1 tablespoon vegetable oil\n1/2 yellow onions, finely chopped\n1 tablespoon tomato paste\n2 tablespoons harissa paste or 1 tablespoons smoked paprika\n3 medium garlic cloves, minced\n4 medium jarred roasted bell peppers, small dice (about 1 cup)\n1 (28 ounce) can crushed tomatoes with juices\n1 tablespoons kosher salt\n1/4 cup finely chopped fresh parsley leaves\n4 large eggs\nPita bread or baguette, for serving\nInstructions:\nHeat oil in a medium frying pan over medium heat. When it shimmers, add onion and cook until just softened, about 2 to 3 minutes. Stir in tomato paste, harissa, and garlic, and cook until fragrant, about 30 seconds. Add peppers and stir to coat. Add tomatoes and salt and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until thickened, about 30 minutes.\nStir in half of the parsley, break the eggs over the tomatoes. Cover and continue to cook for about 7 to 8 minutes, until the eggs are set. Sprinkle remaining parsley, season with freshly ground black pepper and serve immediately with pita bread or baguette.\n", + "cuisine_type": "North African, Middle Eastern" + }, + { + "recipe": "Creme-Filled Chocolate Bundt Cake\nOne 15.25-ounce box devil's food cake mix (plus required ingredients)\n6 tablespoons unsalted butter, at room temperature, plus 2 tablespoons unsalted butter\n1 cup marshmallow fluff\n1 1/2 cups confectioners' sugar\n1/3 cup plus 1 tablespoon heavy cream \n4 ounces semisweet chocolate chips\nInstructions:\nPrepare a 12-cup Bundt pan according to the cake mix package directions. Bake the Devil's food cake according to the package directions. Let cool completely.\nCombine the softened butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and 1 tablespoon cream and beat until fluffy, about 3 minutes. Put the marshmallow creme mixture into a piping bag fitted with a long thin round tip.\nFlip the cake so it is flat-side up and make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the hollowed-out holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole, reserving about 1/4 cup frosting for decorating the top of the cake. Flip the cake flat-side down onto a cake stand or serving platter.\nPut the chocolate chips in a small heatproof bowl. Bring the remaining 1/3 cup cream to a boil in a small saucepan, then pour over the chips. Stir until the chips are melted, then stir in the remaining 2 tablespoons butter. Spoon over the cake and let cool until set, about 30 minutes. Pipe connecting loops over the top of the cake with the remaining frosting in the piping bag. Serve immediately or cover and refrigerate for up to 2 days.\n", + "cuisine_type": "American" + }, + { + "recipe": "Grilled Strawberry BBQ Sauce Baked Beans\n4 cups strawberries (about 1 pound), hulled\n4 teaspoons vegetable oil\n1/2 cup ketchup \n1/4 cup strawberry jam \n1/4 cup balsamic vinegar \n2 tablespoons blackstrap molasses \n2 tablespoons soy sauce \n2 teaspoons Dijon mustard \n1 canned chipotle chile in adobo, chopped \n1 clove garlic, grated \n1/2 cup finely diced onions\n1/2 cup finely diced red bell peppers\nTwo 15-ounce cans pinto bean, rinsed and drained \n1 tablespoon chopped fresh parsley, for garnish\nInstructions:\nPreheat a charcoal or gas grill to medium-high heat.\nSkewer the strawberries and coat with 2 teaspoons of the vegetable oil. Grill on all sides, 1 1/2 minutes total.\nIn a medium saucepan, combine the strawberries, ketchup, jam, balsamic vinegar, molasses, soy sauce, mustard, chiles and garlic. Cook over medium-low heat until the strawberries start to break down and all the ingredients combine, about 15 minutes.\nPreheat the oven to 300 degrees F.\nUsing an immersion blender, blend the strawberry mixture until smooth. Continue to cook until the mixture is reduced by a third, about 15 minutes. This will yield about 2 cups sauce.\nIn a medium cast-iron skillet, heat the remaining 2 teaspoons oil. Add the onions and bell peppers and saute until soft, about 4 minutes. Add the beans and 1 1/2 cups of the sauce. Put the skillet in the oven and cook until the sauce thickens, about 25 minutes. Garnish with parsley and serve.\n", + "cuisine_type": "American, BBQ" + }, + { + "recipe": "Halibut Cheek Fritters with Salad and Chips\n2 cups all-purpose flour\n2 tablespoons chopped chives\n1/8 teaspoon kosher salt\n4 egg yolks\n1 cup milk\n1 cup pale ale\n3 quarts vegetable oil\n2 large Yukon gold potatoes\n2 small taro roots\n2 lotus roots\n1 sweet potato\n1 yam\n2 plantains\nKosher salt\n4 egg whites\n1/8 teaspoon white vinegar or lemon juice\n8 (8-ounce) halibut cheeks (or grey cod), de-boned\n12 ounces mesclun or micro greens\n1/2 cup lobster oil (or walnut oil)\n3 tablespoons malt vinegar\nSalt and pepper\n1 lemon, cut in wedges, for garnish\nInstructions:\nBeer Batter:\nCombine flour and chives with salt in a large bowl. Make a hole in the middle. Put egg yolks in the hole and beat into the flour with a whisk. Add milk and mix. Slowly pour in the beer, mixing constantly. Cover and refrigerate for 2 hours.\nHalibut and Chips:\nHeat oil in a deep-fryer or large, heavy Dutch oven to 300 degrees F. Peel potatoes, taro and lotus roots, sweet potato, yam, and plantains, then slice thinly using a madoline to make chips. Rinse slices in a colander under running water to remove the starch. Drain on paper towels. Place 1 handful of slices at a time in the deep-fryer, stirring well with the skimmer, and cook for about 2 minutes until soft. Drain on paper towels and season with salt. When all the slices are cooked, turn up the heat of the deep-fryer to 350 degrees F.\nIn a bowl, whip the egg whites until firm. Add vinegar, then whip a few minutes more. Fold into the beer batter and mix well. Dip halibut cheeks into the batter 1 at a time. Deep-fry for 4 to 6 minutes, until the batter tuns golden. When all the halibut cheeks are cooked, turn up the heat of the deep-fryer to 375 degrees F.\nAdd chips and deep-fry for a second time for about 3 minutes, until golden and crispy. Drain on paper towels.\nSalad:\nPlace mesclun in a salad bowl with lobster oil (or walnut oil) and malt vinegar. Toss gently and season, to taste, with salt and pepper.\nTo serve, add chips to salad and toss gently to avoid breaking the chips. Place the cooked fish in a plastic basket or individual martini glasses lined with parchment paper. Serve with lemon wedges in a bowl on the side.\n", + "cuisine_type": "American, British" + }, + { + "recipe": "Black Powder Cowboy Rib Eyes with Blue Cheese Butter and Rosemary Smoke\n2 sticks unsalted butter, very soft at room temperature\n1/4 cup crumbled blue cheese \n1 tablespoon minced fresh chives \n1 tablespoon honey \n1 tablespoon stone-ground mustard \nZest from 1 lemon \nKosher salt and freshly ground black pepper\n1/4 cup black sesame seeds\n2 tablespoons black peppercorns \n1 tablespoon poppy seeds \n1 teaspoon brown mustard seeds \n1/4 cup kosher salt \n2 tablespoons dark brown sugar \n1 teaspoon granulated garlic \n1 teaspoon dehydrated onion \nTwo 2- to 3-inch-thick rib eyes\n2 tablespoons vegetable oil, plus additional as needed \n4 sprigs fresh rosemary, left out at room temperature uncovered for a couple hours or overnight to dry out\nInstructions:\nFor the blue cheese butter: Whisk together the butter, blue cheese, chives, honey, mustard and lemon zest in a bowl until uniform. Season to taste with salt and pepper. Using a spatula, scrape out onto plastic wrap, then form into a log and refrigerate until firm, about 1 hour.\nFor the black powder rub: Toast the sesame seeds, peppercorns, poppy seeds and mustard seeds in a dry pan until fragrant, 1 to 2 minutes. Transfer to a small food processor, blender or spice grinder along with the salt, brown sugar, granulated garlic and dehydrated onion and pulse until finely ground.\nFor the rib eyes: Preheat the oven to 225 degrees F. Line a sheet pan with foil and fit a rack inside.\nBrush the steaks with vegetable oil and coat in a good amount of the black powder rub. Place on the wire-racked sheet pan and roast until the internal temperature registers 115 to 120 degrees F, 1 to 1 1/2 hours.\nHeat a large cast-iron skillet over medium-high heat. Add a little vegetable oil to the bottom and sear the steak until properly charred, about a minute per side. (Don't forget to hold the steak upright with tongs to sear the edges.) Transfer to a warm plate. (See Cook's Note.)\nSlice a medallion of the cold blue cheese butter and place it on top of each steak. Very carefully ignite a rosemary sprig with a torch to get it smoking (blow out any flame; you just want the smoke) and place it on top of the steak and butter. Immediately cover with a cloche or dome to trap in the smoke. Repeat with the remaining steak. Serve and slice tableside, if desired, into manageable pieces.\n", + "cuisine_type": "American, BBQ" + }, + { + "recipe": "Sandy's Spiced Wine\n2 bottles red wine\n2 tablespoons light brown sugar\n1 1/2 teaspoons pumpkin pie seasoning\n2 oranges, sliced\n2 cinnamon sticks\n1/4 cup raisins\nInstructions:\nCombine all ingredients in a large pot. Bring to simmer over medium-low heat. Remove from heat and let steep for 5 minutes. Serve hot.\n", + "cuisine_type": "American" + }, + { + "recipe": "Colorful Flower Crafts\nColorful Flower Crafts\nInstructions:\nColorful Flower Crafts\n", + "cuisine_type": "American, Asian" + }, + { + "recipe": "Grilled Vegetable Salad\n5 tablespoons extra-virgin olive oil, plus more for the grill\n3 sweet potatoes (about 1 1/2 pounds)\n1/4 cup white wine vinegar\n2 tablespoons capers, roughly chopped\nKosher salt and freshly ground pepper\n1/2 head cauliflower (about 1 pound)\n2 small beets, peeled\n1 bunch asparagus, trimmed\n1 5-ounce package mixed baby greens\n1/3 cup pitted kalamata olives\n1 4-ounce log goat cheese, crumbled\nInstructions:\nPreheat a grill to medium high and oil the grates. Microwave the sweet potatoes until just tender, 10 to 12 minutes. Let cool 5 minutes, then slice in half lengthwise.\nMeanwhile, whisk 1/4 cup olive oil, the vinegar, capers and a pinch each of salt and pepper in a small bowl. Slice the cauliflower into small pieces. Grate the beets on the large holes of a box grater.\nCoat the asparagus and sweet potato halves with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the asparagus and sweet potatoes, turning, until charred, 3 to 6 minutes for the asparagus and 10 minutes for the sweet potatoes. Roughly chop them separately.\nToss the greens, cauliflower and asparagus with 3 tablespoons of the vinaigrette and a pinch each of salt and pepper in a large bowl. Divide among plates. Top with the grated beets, sweet potatoes, olives and goat cheese. Drizzle with the remaining vinaigrette.\n", + "cuisine_type": "American, Mediterranean" + }, + { + "recipe": "Sweet Potato Pone\nCooking spray\n4 tablespoons unsalted butter, melted\n1/3 cup lightly packed light brown sugar\n1/4 cup molasses\n3 large eggs, beaten\n1/2 cup half-and-half\n1 teaspoon pure vanilla extract\n1/2 teaspoon kosher salt\n1/2 teaspoon ground cinnamon\n1/2 teaspoon ground ginger\n1/4 teaspoon ground nutmeg\n1 teaspoon grated orange zest, plus 3 tablespoons juice (from about 1/2 orange)\n2 pounds sweet potatoes, peeled and finely grated (about 3 medium potatoes; 6 cups grated)\nInstructions:\nPreheat the oven to 350˚ F. Lightly spray a 9-inch square baking dish with cooking spray.\nWhisk together the melted butter, brown sugar and molasses in a large bowl. Whisk in the eggs, half-and-half and vanilla until smooth. Whisk in the salt, cinnamon, ginger, nutmeg, orange zest and orange juice. Fold in the sweet potatoes. Pour the mixture into the prepared baking dish, then smooth the top and cover with foil.\nBake until the center is set and the potatoes are soft, about 40 minutes. Remove the foil and bake until caramelized on top, another 10 minutes. Let cool to room temperature, about 30 minutes.\nTo make the whipped cream topping: beat 1 cup heavy cream and 3 tablespoons confectioners\\u2019 sugar in a chilled bowl with a mixer on high speed until stiff peaks form, about 2 minutes.\n", + "cuisine_type": "American" + }, + { + "recipe": "It's a Wonderful Waldorf\n2 Ginger Gold apples (Fuji will substitute)\n1 Red Delicious apple\n3 tablespoons cider vinegar\n1 cup prepared mayonnaise\n1 pinch kosher salt\nCracked black pepper\n3/4 cup toasted walnuts, crushed\n1 cup golden raisins\n2 teaspoons curry powder\n2 stalks celery, thin bias cut\n1/3 cup fresh mint, chiffonade\n1/2 red onion, julienned\n1 head romaine lettuce, heart only\nInstructions:\nCut apples in half and remove the core with a melon baller. Chop apples into medium-sized pieces, leaving skin on.\nIn a bowl, toss apples with the cider vinegar. Fold in mayonnaise thoroughly. Season with salt and pepper to taste. Fold in walnuts, raisins, curry powder, celery, mint and red onion. Adjust seasoning. Refrigerate for at least 1 hour to allow flavors to incorporate. To serve, arrange 2 leaves of romaine lettuce per plate and spoon salad on top.\n", + "cuisine_type": "American" + }, + { + "recipe": "Sunny's Candy Bar and Bacon Rolls\nAll-purpose flour, for dusting\n1 tube croissant dough (makes 8 individual croissants) \n1 cup chopped chocolate candy bars (I like Snickers and/or Butterfinger here)\n4 slices crisp-cooked bacon, chopped \n1 tablespoon sour cream\nTurbinado sugar, for sprinkling\nFlake salt, for sprinkling\nInstructions:\nFor the rolls: Preheat the oven to 350 degrees F.\nOn a lightly floured flat surface, roll out the dough and separate it into 4 rectangular parts, leaving 2 triangles attached for each of the 4 sections. Each section should appear to be a rectangle with a perforated dividing line through its center diagonally. Carefully pinch together the 2 triangles along this line to close the gaps and seal it to make it 1 piece. Cut each piece in half to make 2 squares. Repeat for each and place on a nonstick baking sheet with sides. There should be 8 squares to fill.\nCombine the candy bars and bacon in a medium bowl. Add 1 heaping tablespoon of the candy mixture in a row along the length of the prepared dough in the center, leaving enough room to pull the uncovered dough on the edges up and over the pile of filling.\nFor the topping: In a small bowl, mix the sour cream and just enough water to make it loose like glue, yes glue. Brush this over the top of each roll and sprinkle with sugar and a pinch of flake salt.\nBake until golden on top, 16 to 20 minutes. Allow to cool slightly.\n", + "cuisine_type": "American" + }, + { + "recipe": "Grilled Swordfish with Grilled Caponata\n4 swordfish steaks, 8 ounces each\nOlive oil\nSalt and freshly ground pepper\nGrilled Caponata, recipe follows\n1 medium eggplant, sliced lengthwise\n1 large red onion, peeled and sliced into 1/4-inch thick slices\n4 plum tomatoes, halved\nOlive oil, for brushing vegetables, plus 1/2 cup\nSalt and freshly ground pepper\n1/4 cup green olives, chopped\n2 tablespoons capers, drained\n1/4 cup golden raisins, plumped in hot water and drained\n2 tablespoons pine nuts, toasted\n3 cloves garlic, finely chopped\nPinch red pepper flakes\n1/4 cup red wine vinegar\n2 teaspoons honey\n3 tablespoons finely chopped flat-leaf parsley\nInstructions:\nHeat grill to high. Brush swordfish on both sides with oil and season with salt and pepper. Grill for 3 to 4 minutes per side for medium-well doneness. Remove from the grill and top with some of the Grilled Caponata. Serve.\nHeat grill to high. Brush eggplant, onion slices, and tomatoes with olive oil and season with salt and pepper, to taste. Grill the eggplant for 6 to 8 minutes per side until golden brown and cooked through. Grill the onions for 3 to 4 minutes per side until golden brown and just cooked through. Grill the tomatoes for 2 minutes per side until charred and slightly soft. Remove the vegetables from the grill and cut into 1/2-inch dice.\nPlace the vegetables in a medium bowl and add the olives, capers, raisins and pine nuts. Mix together the garlic, red pepper flakes, vinegar, and honey in a small bowl. Season with salt and pepper, to taste. Slowly whisk in about 1/2 cup olive oil until dressing is emulsified. Pour the dressing over the vegetables, add the parsley and toss, and let stand at room temperature for about 30 minutes before serving.\n", + "cuisine_type": "American, Mediterranean" + }, + { + "recipe": "Deep-Dish Pizza with Spicy Sausage and Olives\n1 pound All-Purpose Pizza Dough (recipe follows)\n2 tablespoons plus 1 teaspoon extra-virgin olive oil\n8 ounces hot Italian sausage (about 3 links), casings removed, pinched into 3/4-inch pieces\n2 tablespoons grated Parmesan cheese, plus more for topping\n8 ounces low-moisture mozzarella cheese (half cut into thin slices and half shredded)\nHeaping 1/2 cup pizza sauce (recipe follows)\n1/4 cup canned sliced black olives, drained\nFinely chopped fresh parsley, for topping\n1 1/2 teaspoons active dry yeast\n1 1/2 cups warm water (about 110˚ F)\n2 cups bread flour\n1 3/4 cups all-purpose flour, plus more for kneading\n2 teaspoons sugar\n2 teaspoons kosher salt\n2 tablespoons extra-virgin olive oil, plus more for the bowl\nOne 15-ounce can crushed tomatoes\n1 grated small garlic clove\n1 teaspoon olive oil\n1/4 teaspoon dried oregano\nPinch of sugar, salt and pepper\nInstructions:\nMake the dough. Transfer one 1-pound ball of dough to a 9-inch round cake pan coated with 2 tablespoons olive oil. Cover and let the dough rise again until almost spread to the edges of the pan, about 1 hour.\nPreheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. \nHeat the remaining 1 teaspoon olive oil in a medium skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until browned and cooked through, 5 to 7 minutes. Remove to a paper towel\\u2013lined plate with a slotted spoon and let drain and cool.\nPress the dough to reach the edge of the pan, then press the dough up the sides to create a lip 1/2 to 3/4 inch higher than the center of the dough. Top with the Parmesan and sliced mozzarella, leaving a 1/2-inch border around the edge. Spread the pizza sauce over the cheese, almost to the edge, and top with the sausage, olives and the shredded mozzarella.\nPlace the pan on the hot stone and bake the pizza until the crust is golden brown and the cheese is bubbling and browned in spots, 12 to 15 minutes. Let cool 5 minutes, then loosen the edges with a small offset spatula and remove the pizza to a cutting board. Sprinkle with Parmesan and parsley. \nSprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.\nMeanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.\nTurn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.\nTransfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.)\nIf not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.\nCombine crushed tomatoes, garlic clove, olive oil, dried oregano and a pinch each of sugar, salt and pepper in a medium bowl; season with more salt and sugar if needed. Makes about 1 1/2 cups.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Feta-and-Cauliflower Frittata\n10 large eggs\n1/4 cup milk\nPinch of cayenne pepper\nKosher salt and freshly ground pepper\n4 ounces feta cheese, crumbled\n2 tablespoons chopped fresh dill, plus more for garnish\n3 tablespoons extra-virgin olive oil\n1/2 head cauliflower, thinly sliced (about 5 cups)\n6 cups mixed salad greens (about 5 ounces)\n1 teaspoon white wine vinegar\nInstructions:\nPosition a rack in the center of the oven and preheat to 350 degrees. Whisk the eggs, milk and cayenne together in a bowl; add 1 teaspoon Kosher salt and freshly ground pepper to taste. Fold in the cheese and dill.\nHeat 1 tablespoon olive oil in an ovenproof 6- or 8-inch nonstick skillet over medium-low heat, swirling to coat the pan. Add the cauliflower, 1/4 teaspoon Kosher salt and pepper to taste; cook until crisp-tender, about 5 minutes. Pour the egg mixture into the skillet and stir gently with a rubber spatula to distribute the filling. Cook until the bottom is just set but not brown, about 4 minutes. Transfer the skillet to the oven and bake until the frittata is almost set on top, about 15 minutes. Remove from the oven, cover and set aside for 5 minutes to finish cooking.\nSeason the greens with salt and pepper and toss with the remaining 2 tablespoons oil and the vinegar. Slide the frittata onto a cutting board and slice into wedges. Sprinkle generously with more dill; serve warm or at room temperature with the salad.\n", + "cuisine_type": "American" + }, + { + "recipe": "Shrimp Scampi Pizza\n3 tablespoons unsalted butter\n3 garlic cloves, minced\n1/4 teaspoon crushed red pepper\n1/3 cup dry white wine\nFinely grated zest of 1/2 lemon\nKosher salt and freshly ground pepper\nAll-purpose flour, for dusting\n1 pound refrigerated pizza dough, at room temperature\n1/2 pound medium peeled and deveined shrimp with tails removed, halved lengthwise\n3 ounces whole-milk mozzarella cheese, shredded\n1/4 cup flat-leaf parsley, roughly chopped\nFreshly grated Parmesan, for serving\nInstructions:\nSet an inverted baking sheet on a rack in the center of the oven and preheat the oven to 450 degrees F. Invert another baking sheet and place a piece of parchment on top and set aside.\nMelt the butter in a small saucepan over medium heat. Stir in the garlic and crushed red pepper flakes, and cook until fragrant, about 2 minutes. Pour in the wine and reduce until the alcohol smell is no longer present and the sauce is golden, 4 to 5 minutes. Remove the pan from the heat and stir in the lemon zest. Season with salt and pepper and set aside. \nDust the parchment paper on top of the inverted baking sheet with flour. On a lightly floured work surface, roll out and stretch the dough into a 12-inch circle then place it on the paper. Scatter the shrimp evenly over the dough leaving a 1/2 inch border all around. Spoon the butter sauce over the shrimp, and use a pastry brush to spread the sauce to the edges. Finish by sprinkling the mozzarella cheese over the top, staying within the border.\nPlace the sheet pan with the pizza on top of the preheated inverted baking sheet and bake until the dough is crisp and the shrimp are cooked through, 12 to 14 minutes. Sprinkle the pizza with the parsley and freshly grated Parmesan, slice into wedges and serve immediately.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Coleslaw with Creamy Cumin Vinaigrette\n1/2 cup mayonnaise\n1 tablespoon olive oil\nZest of 1 lime, finely grated\n1/4 cup freshly squeezed lime juice\n1/4 cup chopped fresh dill\n1 tablespoon sugar\n1 teaspoon celery salt\n1/2 teaspoon toasted cumin seeds, crushed in a mortar and pestle\nKosher salt and freshly ground black pepper\n1 small head napa cabbage, finely shredded\n1 large carrot, grated on the large holes of a box grater\n1 small red onion, halved and thinly sliced\n1 small red bell pepper, julienned\n1 small yellow bell pepper, julienned\nInstructions:\nWhisk together the mayonnaise, olive oil, lime zest, lime juice, dill, sugar, celery salt and cumin seeds in a large bowl. Season with salt and pepper. Add the cabbage, carrots, onions and peppers, and toss to coat in the dressing. Season with salt and pepper. Cover and refrigerate for at least 1 hour and up to 4 hours before serving.\n", + "cuisine_type": "American, Middle Eastern" + }, + { + "recipe": "Platinum Velvet Cup Cake Recipe\n2 cups all-purpose flour\n3 eggs\n1 1/4 teaspoon baking soda\n2 tablespoons purple food coloring\n1 1/4 teaspoon salt\nBlue food coloring\n1 1/4 teaspoon unsweetened cocoa powder\n1 1/4 teaspoon white vinegar\n1 1/2 cups vegetable oil\n1 1/4 teaspoon vanilla extract\n1/8 cup water\nScant 1 1/2 cups sugar\n1 1/4 cups buttermilk\n1 stick butter, room temperature\n8 ounces cream cheese, room temperature\n2 to 3 cups powdered sugar\n1 teaspoon vanilla extract\nInstructions:\nPreheat the oven to 350 degrees F. Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside. In a large bowl mix the oil, sugar, and buttermilk. Add eggs, food coloring, vinegar, vanilla, water, and mix well. Add the dry ingredients a little bit at a time and mix at low speed until combined. Don't over mix the batter or it will become tough. Line your cupcake pan with paper liners of your choice and use a spoon to scoop the batter into the liners. Bake for about 20 to 30 minutes or until a toothpick comes out clean. Let them cool.\nUsing an electric mixer, combine the butter and cream cheese until smooth. Mix in the vanilla. Slowly add the sugar while mixing. The frosting will become thicker as you add the sugar. Add as much or as little sugar as you prefer. (It really depends on how sweet you like your frosting to be).\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Champagne Cocktail\n1/2 part pomegranate juice\n1/2 part pear juice\n1 part Champagne\nPomegranate seeds, for garnish, optional\nInstructions:\nIn a Champagne glass, combine pomegranate and pear juices and top off with Champagne. Decorate with pomegranate seeds, if desired, and serve immediately.\n", + "cuisine_type": "French" + }, + { + "recipe": "Smashed Potatoes with Greek Yogurt and Scallions\n2 pounds small, thin-skinned all-purpose potatoes (15 to 20), scrubbed\n1 bay leaf\n2 tablespoons extra-virgin olive oil\n1 bunch scallions (about 6), thinly sliced\n2 cloves garlic, grated (about 1/2 teaspoon)\nKosher salt\n1 cup full-fat Greek yogurt\nFreshly ground black pepper\nInstructions:\nPut the potatoes and bay leaf into a medium saucepan, cover with cold water and bring to a simmer. Cook over medium-high heat until fork-tender, 35 to 40 minutes, adjusting the heat as needed to maintain a simmerthe water should not boil. Reserve 1 cup of the potato water; drain the potatoes well, and return them to the saucepan.\nMeanwhile, heat the oil in a small skillet over medium heat. Reserve 2 tablespoons of the scallions; add the remaining scallions, garlic and 1/4 teaspoon salt to the skillet, and cook, stirring occasionally, until the scallions are tender, about 5 minutes. Turn off the heat, and whisk in 3/4 cup of the yogurt.\nAdd the yogurt mixture, 1/2 cup of the reserved potato water, 1 1/4 teaspoons salt and 1/4 teaspoon pepper to the hot potatoes. Mash with a potato masher until mostly smooth (a few chunks are fine). Stir in additional potato water if you want creamier potatoes. Transfer to a serving dish, dollop the remaining Greek yogurt on top and garnish with the reserved scallions.\n", + "cuisine_type": "Greek, Mediterranean" + }, + { + "recipe": "John Dory Oyster Bar Oyster Pan Roast with Uni Butter Crostini\n1 tablespoon extra-virgin olive oil\n1/2 small onion, minced\n2 garlic cloves, 1 clove minced\n1/4 cup dry vermouth\n12 oysters, such as Wellfleet, shucked,\n1/4 cup oyster liquor reserved (this is the residual liquid from the oyster once you open the shell)\n3/4 cup fish stock or water\n1 cup heavy cream\n1 1/2 teaspoons fresh lemon juice\nKosher salt\n1 ounce uni tongues (sea urchin roe)\n2 ounces softened butter\nPinch of tarragon\nPinch of cayenne pepper\n4 slices French bread, toasted and rubbed with raw garlic clove\nInstructions:\nIn a large saucepan, heat the oil. Add the onion and minced garlic; cook over moderate heat until softened, 5 minutes. Add the vermouth; boil over moderately high heat until reduced by half, about 2 minutes. Add the oyster liquor and fish stock and simmer for 3 minutes. Add the cream and simmer over moderate heat until the sauce coats a spoon, 5 minutes. Remove from the heat. Add 1 teaspoon of the lemon juice; season with salt.\nMeanwhile whisk the uni tongues and softened butter together to make the Uni Butter.\nAdd the oysters to the sauce with a little oyster liquid and butter. Add the tarragon and remaining lemon juice and cook over moderately low heat until warmed through, 2 minutes. \nDivide the oysters among 4 bowls, add sauce and sprinkle with the cayenne pepper. Serve with the toasts that have been spread with the Uni Butter.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Salmon cooked over Smoldering Wood Chips served with a Coconut Milk Rice and Olive Oil\n4 (6-ounce) salmon steaks\n2 tablespoons brown sugar\nLemon pepper\nSalt\n3 cups basmati rice\n6 cups water\n2 tablespoons fresh shredded coconut (unsweetened)\n1 teaspoon toasted sesame seeds\nPinch cumin seeds\n1 tablespoon prepared pesto\n1 teaspoon fresh grated Parmesan\n1 green onion (scallion), chopped\n6 plum tomatoes\n2/3 cup extra-virgin olive oil\nSugar\nSalt and freshly ground black pepper\n3 green onions (scallions), chopped\n1/3 cup white wine\n1 teaspoon prepared pesto\nInstructions:\nPreheat a grill with woodchips.\nRoll the salmon steaks and place on the grill. Sprinkle with brown sugar, lemon pepper, and salt and cook for 7 to 10 minutes.\nSoak the rice in cold water for 10 minutes. Drain, and cook in 6 cups hot, salted, boiling water until cooked through but still firm. Drain and put rice in a bowl. Add coconut, sesame seeds, cumin, pesto, Parmesan, and green onions and mix well.\nFor the Sauce: Preheat the oven to 200 degrees F.\nCut the tomatoes lengthwise, place on aluminum foil, cover with olive oil, sugar, salt, and pepper and cook in the oven for 2 hours. Chop into small cubes.\nFry the onions, then add the white wine, and let reduce by half. Add the tomatoes and pesto and let simmer for a few minutes.\nPlace the rice in the center of a plate, using a cylinder to give the rice a nice round shape. Place the rolled salmon steaks on top of the rice. Add the sauce over the salmon. Finish the decorations using the herbs of your choice in the center of the salmon.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Chocolate Mousse\n6 ounces semisweet, bittersweet chocolate, or a mixture, finely chopped\n1 cup heavy cream\n1/2 teaspoon instant espresso powder, optional\n2 large egg yolks\n1 large egg\n1/3 cup sugar\nPinch fine salt\nUnsweetened cocoa powder, for dusting, optional\nInstructions:\n1. Bring a saucepan filled with 1-inch or so of water to a slow simmer. Put the chocolate in a medium heatproof bowl and set the bowl over, but not touching the water. Stir the chocolate occasionally until melted and smooth. Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 to 2 minutes more.\n2. Meanwhile, whip the cream in a medium bowl until it holds soft peaks. Take care not to over whip the cream or the mousse will be dense. Cover and refrigerate while you cook the eggs. Whisk 2 teaspoons warm water and espresso powder together in a small bowl, if using.\n3. Put the egg and yolks in another heatproof bowl that also sets over the simmering water in the saucepan. Beat the eggs, sugar, and pinch of salt until foamy and light, about 30 seconds. Set the bowl over the water and whip with an electric mixer or whisk, moving in a circular motion around the bowl, until the eggs are fluffy, thick, and warm to the touch, 2 to 3 minutes. Remove from the heat and continue beating on high speed until thick ribbons fall from the beater when lifted over the bowl and the mixture has cooled slightly, about 3 minutes more. Fold in the espresso. (The mixture will seem loose at this point - that is ok.)\n4. Fold about a quarter of the chocolate into the eggs to lighten it, then fold in the rest of the chocolate. Finally, fold the whipped cream into the chocolate base to make a smooth light mousse. Pour the mousse into 4 serving dishes or wine glasses. Cover and refrigerate until set, about 1 hour. If desired, dust the tops with cocoa powder before serving.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Clarified Butter\n1 pound unsalted butter\nInstructions:\nMelt the butter in a heavy saucepan over low heat and slowly cook until the bubbling ceases and the liquid turns clear, 30 to 40 minutes. Strain and cool, being sure to leave any solids in the bottom of the pan. Store in an airtight container in the fridge for up to a month.\n", + "cuisine_type": "Indian" + }, + { + "recipe": "Sunday Startup Squash\n1 spaghetti squash\nOlive oil or butter\nFreshly grated Parmesan cheese\nBlack pitted slivered olives for garnish, optional\nInstructions:\nYou can cook the spaghetti squash a couple of ways. To save on time, bring a large amount (enough to cover the squash) of water to a boil. Gently lower in the spaghetti squash and cook for about 30 minutes or until a fork goes easily into the flesh. Remove from the water and let it cool.\nOr you can bake the squash. To do so, preheat the oven to 350 degrees. Set the squash on a baking sheet and prick it with a pot fork or slender long knife so the skin doesn't burst. Bake anywhere from 45 minutes to 1 1/2 hours, depending upon its size. Let cool a bit.\nEither way you cook the squash, split it down the middle and remove the seeds. With a fork rub the squash flesh until it separates into spaghettilike strands. To serve it simply, reheat it in olive oil or butter, season with salt and pepper and fold in grated cheese or serve it more as a main course with more ample toppings. Garnish with olives.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Chipotle Mashed Sweet Potatoes\n2 large sweet potatoes, peeled and cubed\n2 tablespoons unsalted butter\n1/2 teaspoon kosher salt\n1 chipotle chile pepper in adobo sauce, finely chopped\n2 teaspoons adobo sauce\nInstructions:\nPut the sweet potatoes in a steamer basket and put the steamer in a large pot of simmering water that is 1 inch from the bottom of the basket. Cover and steam over medium-high heat for 20 minutes, or until the sweet potatoes are fork tender.\nRemove the steamer basket, pour the water out of the pot and dump the sweet potatoes in the pot. Add the butter and salt and mash with a potato masher. Add the chile and sauce and continue mashing to combine. Serve immediately.\n", + "cuisine_type": "American" + }, + { + "recipe": "Air Fryer Acorn Squash with Brown Butter\n1 small acorn squash (about 1 1/2 pounds), halved, seeded and cut into 1/2-inch-thick slices\n2 tablespoons olive oil\n1/2 teaspoon crushed red pepper flakes\nKosher salt\n4 tablespoons unsalted butter\n1/4 cup fresh sage leaves\n1/4 cup roughly chopped pecans\n1 tablespoon finely grated Parmesan\nInstructions:\nPreheat a 3.5-quart air fryer to 400 degrees F. Toss the squash, olive oil, red pepper flakes and 1 teaspoon salt in a large bowl until evenly combined. Transfer to the air-fryer basket and air-fry, flipping the squash halfway through, until tender, golden brown and crisp at the edges, 20 to 25 minutes.\nMeanwhile, melt the butter in a small skillet over medium-low heat. Continue to cook, swirling the pan occasionally, until the butter smells nutty and the milk solids turn golden brown, 4 to 6 minutes. Immediately remove the pan from the heat, then stir in the sage, pecans and a pinch of salt. \nPlace the squash on a serving platter and sprinkle with the Parmesan to warm and melt slightly. Spoon the brown butter mixture over the top.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Buffalo Chicken Macaroni and Cheese\n3/4 pound applewood smoked bacon\n1 pound chicken tenderloins\n1/2 cup beer\n1 pound dry elbow macaroni\n1/2 cup (1 stick) unsalted butter, plus 2 tablespoons, plus more for baking dish\n1 tablespoon minced garlic\n1/3 cup all-purpose flour, plus 1 cup\n3 cups whole milk, plus 2 tablespoons\n3/4 teaspoon salt\n3/4 teaspoon freshly ground black pepper\n3 cups grated white Cheddar, divided\n3 cups grated mozzarella cheese, divided\n1/2 cup crumbled blue cheese\n1 large egg\n1 1/2 cups vegetable oil\n2/3 cup hot sauce (recommended: Frank's Red Hot)\n1 cup panko bread crumbs\nSliced carrots and celery, for serving\nInstructions:\nPreheat oven to 400 degrees F. Coat bottom and sides of a 13 by 9-inch baking dish with butter.\nArrange the bacon on an aluminum foil lined sheet pan and bake until crisp, about 22 minutes. Allow to cool and coarsely chop.\nPut the chicken and beer in a large bowl and let marinate, at room temperature, for 20 minutes.\nBring a large pot of salted water to a boil over medium heat. Add the macaroni and cook stirring occasionally, until cooked al dente, about 6 to 7 minutes. Drain and reserve in a large pot or mixing bowl.\nMelt 1/2 cup butter in a large saucepan over medium heat; whisk in the garlic and cook for 1 to 2 minutes or until golden. Whisk in 1/3 cup flour and cook until golden, about 1 minute. Whisk in 3 cups milk, the salt and the pepper, and bring the mixture to a boil, stirring frequently. Add 2 cups of the Cheddar and 2 cups of the mozzarella (reserving additional cheese for topping) and stir until melted, about 2 minutes.\nStir the cheese sauce, blue cheese and bacon into the macaroni until well combined; pour evenly into the prepared baking dish and smooth the surface.\nPut the remaining 1 cup of flour in a medium-sized shallow mixing bowl. In another medium-sized shallow mixing bowl, add the remaining 2 tablespoons milk and the egg and whisk until combined. Drain the beer from the chicken tenderloins and dip into the flour to coat well, then dip into the egg mixture and back into the flour. Put on a plate until ready to fry.\nHeat the oil in a large skillet over medium-high heat until hot. Working in 2 batches, fry the chicken until golden brown and cooked through, about 4 minutes per side. Remove to paper towels to drain. Add the chicken and hot sauce to a large bowl and toss until well coated. Carefully slice the chicken into bite-sized strips. (Avoid knocking off the batter).\nEvenly top the macaroni with the sliced chicken, and drizzle with additional hot sauce, if desired. Sprinkle remaining 1 cup of white Cheddar and the remaining 1 cup of mozzarella cheese over the top of the chicken and sprinkle with the panko bread crumbs. Melt the remaining 2 tablespoons butter and drizzle it evenly over the bread crumbs. Bake at 400 degrees F until golden brown and bubbly, about 25 to 30 minutes.\nCool 10 minutes before serving. Serve with celery and carrot sticks, if desired.\n", + "cuisine_type": "American, Southern" + }, + { + "recipe": "Perfect Iced Coffee\n1 pound ground coffee (a good, rich roast)\nHalf-and-half (healthy splash per serving)\nSweetened condensed milk (2 to 3 tablespoons per serving)\nInstructions:\nCook's Note: Can use skim milk, 2-percent milk, whole milk, sugar, artificial sweeteners, syrups...adapt to your liking!\nIn a large container, mix the ground coffee with 8 quarts water. Cover and allow to sit at room temperature for eight hours or overnight.\nLine a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge and allow to cool. Use as needed.\nTo make iced coffee, pack a glass full of ice cubes. Fill the glass two-thirds full with the coffee liquid. Add a healthy splash of half-and-half. Add 2 to 3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust the half-and-half and/or sweetened condensed milk as needed.\n", + "cuisine_type": "American" + }, + { + "recipe": "Pavlova\n4 large egg whites, at room temperature (see Cook's Note)\n1/2 teaspoon cream of tartar\n1/4 teaspoon fine salt\n2 1/4 cups confectioners' sugar\n1 cup cold heavy cream\n1/2 teaspoon pure vanilla extract\n1 cup strawberries (about 6), stemmed and thinly sliced\n1 cup raspberries\n1 cup blueberries\n2 tablespoons seedless raspberry jam\nInstructions:\nPosition a rack in the lower third of the oven and preheat to 225 degrees F. Line a baking sheet with parchment paper. Draw a 9-inch circle on the paper, then flip it over so the drawing is on the underside.\nFor the meringue, combine the egg whites, cream of tartar and salt in the very clean bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until foamy, about 1 minute. Increase the speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the confectioners' sugar, 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 minutes more.\nSpread the meringue on the prepared baking sheet, making sure to stay within the drawn 9-inch circle. Create some shallow dips and swoops (this will hold the whipped cream and berries). Bake until the meringue is dry and crisp on the outside, about 2 hours. Turn off the heat and let the pavlova sit in the warm oven to dry out more, about 1 hour. Transfer to a wire rack to cool completely. (The meringue can be made up to several hours in advance.)\nMeanwhile, make the whipped cream by whisking together the heavy cream and vanilla in a large bowl with an electric mixer until stiff peaks form, about 3 minutes. Cover and refrigerate until ready to serve.\nToss the berries and raspberry jam in a medium bowl until evenly coated and glossy. Cover and refrigerate for at least 15 minutes and up to 1 hour.\nTo serve, dollop the whipped cream on top of the meringue and spread into an even layer. Pile the macerated berries on top (drizzle any berry juice on top as well). Slice into wedges and serve immediately.\n", + "cuisine_type": "American, British" + }, + { + "recipe": "Mushroom and Cheese Omelet\n2 to 3 large eggs\nKosher salt and freshly ground pepper to taste\n1 tablespoon unsalted butter\n3 tablespoons warm Sauteed Mushrooms, recipe follows\n2 tablespoons diced triple or double creme cheese, such as St. Andre, Brillat-Savarin or Fromager d'Affinois\nPinch of chopped fresh thyme or other herb, optional\n1 tablespoon olive oil\n1 pound mushrooms (any assortment), sliced\n1/2 teaspoon minced garlic\nKosher salt and freshly ground pepper to taste\nInstructions:\nCrack the eggs into a small bowl, and use a fork to beat them with the salt and pepper. \nHeat an 8-inch omelet pan or shallow skillet (preferably nonstick) over medium-high heat. Add the butter, let it melt and swirl the pan so it coats the bottom evenly. Pour the eggs into the pan and quickly shake and swirl so the eggs completely cover the bottom. Let the eggs firm up on the bottom, about 30 seconds, then use a rubber spatula to lift the edges of the omelet up so any uncooked egg on the top runs underneath. \nSprinkle half of the eggs with the sauteed mushrooms and cheese and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny). Flip the uncooked side of the eggs over the filling, and slide it onto a plate. Garnish with fresh herbs, if desired.\nHeat a very large skillet over medium high heat. Add the oil, then the mushrooms and garlic, season with salt and pepper and saute until the liquid has evaporated and the mushrooms have turned nicely browned, about 10 minutes. Taste, adjust seasonings and serve hot.\n", + "cuisine_type": "French, Italian" + }, + { + "recipe": "Decadent Dirt Cake: Signature Groom's Cake or Special Occasion Cake\n1 cup (2 sticks) butter\n2 cups granulated sugar\n1 1/3 cups good quality dark chocolate (recommended: Guittard)\n2 tablespoons extremely strong coffee\n1 1/2 cups self-rising flour\n1 cup all-purpose flour\n1/4 cup cocoa\n2 cups very hot water\n3 large eggs, beaten\n1 1/2 teaspoons vanilla (recommended: Nielsen-Massey)\n1/4 cup coffee-flavored liqueur (recommended: Kahlua)\nWhipped Chocolate Buttercream, recipe follows, optional\n1 cup good quality dark chocolate (recommended: Guittard)\n1/2 cup (1 stick) room temperature salted butter\n2 tablespoons heavy cream\n1 teaspoon vanilla (recommended: Nielsen Massey)\n1 tablespoon coffee-flavored liqueur (recommended: Kahlua)\n1 pound sifted confectioners' sugar\nInstructions:\nGrease and lightly flour a large Bundt pan or alternatively use a vegetable release spray. \nPlace the rack at the center of the oven and preheat to 300 degrees F. \nMelt, do not boil, butter, sugar, chocolate, and coffee in a medium-sized saucepan with the hot water, until the sugar is dissolved. Cool completely and pour into a large mixing bowl. \nSet the mixer on slow to medium speed. \nSift together the combined flours and cocoa. In a separate bowl, combine the beaten eggs, vanilla, and coffee-flavored liqueur. \nAdd the flour mixture alternately with egg mixture to the basic chocolate mixture. This is a thin mixture do not over beat. Pour the mixture into the prepared pan and place into the preset oven. \nBake for 1 1/4 to 1 1/2 hours at 300 degrees F. \nCheck with a skewer to be sure the cake is cooked through. \nCool the cake for 20 minutes before removing it from the pan.\nBarely melt the chocolate in a double boiler over gentle heat. Remove from the heat source and pour into a large mixing bowl then cool for five minutes. Add the butter, cream, vanilla, coffee-flavored liqueur, and mix on medium speed until the mixture thickens. Finally add the confectioners' sugar in small batches until the mixture holds a medium peak. If the kitchen temperature is warm, and the icing is not of spreading consistency place the bowl in the refrigerator for a few minutes, then recommence mixing. Slather the icing over the cake with an offset palette knife. \n", + "cuisine_type": "American, European" + }, + { + "recipe": "\\16 Bean\\ Pasta E Fagioli\n1 (1-pound) bag Goya 16 Bean Soup Mix\n2 tablespoons good olive oil, plus extra for serving\n6 ounces pancetta, 1/4-inch-diced\n1 large onion, chopped\n1 tablespoon minced garlic (3 cloves)\n1/2 teaspoon crushed red pepper flakes\n1 (28-ounce) can crushed tomatoes, preferably San Marzano\n1 cup dry red wine\n4 to 6 cups good chicken stock, preferably homemade\nKosher salt and freshly ground black pepper\n1 cup miniature pasta, such as ditalini or tubettini\n1/2 cup freshly grated Italian Parmesan cheese, plus extra for serving\n1 tablespoon good red wine vinegar\nJulienned fresh basil leaves, for serving\nInstructions:\nThe day before you plan to make the soup, place the bean mix in a large bowl, add cold water to cover by 2 inches and refrigerate overnight. The next day, drain the beans, rinse under cold running water and drain again. Place the beans in a large pot with 8 cups of cold water. Bring to a boil, lower the heat and simmer for 1 hour. Stir occasionally and skim off any foam that rises to the top. The beans should be very tender and the skin will peel away when you blow on a bean.\nMeanwhile, heat the oil in a medium (10-inch) stockpot or Dutch oven over medium heat. Add the pancetta and onion and saute over medium to medium-high heat for 12 to 18 minutes, until browned. Add the garlic and red pepper flakes and saute for one minute. Add the tomatoes, wine, 4 cups of the chicken stock, 1 tablespoon salt and 1 teaspoon black pepper and turn off the heat.\nDrain the beans and add two-thirds of them to the soup. Pass the remaining beans through a food mill, discarding the skins. Stir the bean puree and the pasta into the soup, bring to a boil, lower the heat and simmer for 20 to 30 minutes, stirring occasionally, until the pasta is tender. Add up to 2 more cups chicken stock if the soup is too thick. Stir in the Parmesan and the vinegar. Ladle the soup into large shallow bowls and add a swirl of olive oil, a sprinkle of Parmesan and some basil. Serve hot with extra Parmesan on the side.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Potato Salad with Red Wine Vinegar\n2 pounds small red potatoes scrubbed and quartered\n1 pound bacon, chopped\n2 tablespoons red wine vinegar\n3/4 cup mayonnaise\n3 tablespoons whole-grain mustard\n6 scallions, chopped in 1/4-inch segments\n1 red onion, diced\n2 tablespoons sugar\nSalt and pepper\n2 hard boiled eggs, chopped\nInstructions:\nPlace potatoes in cold water in a medium saucepan. Bring to a boil and turn down the heat to medium, letting them cook until fork tender, about 15 minutes. In a skillet, saute bacon on low heat until crispy. Place bacon on a paper towel and discard the grease. Drain the potatoes, but DO NOT rinse them under cold water. Rather let them cool for about 6 to 8 minutes on a sheet pan. In a small bowl combine vinegar, mayonnaise, mustard, scallions, onion, sugar, and salt and pepper. Transfer potatoes to a mixing bowl and sprinkle bacon and hard boiled eggs over them. Then fold mayonnaise mixture into the potatoes and serve at room temperature.\n", + "cuisine_type": "American" + }, + { + "recipe": "Affogato\n1/2 ounce bitter Italian liqueur, such as Ramazotti Amaro\n1 scoop of Vanilla Bean Gelato, recipe follows\n1 shot freshly brewed espresso\n3 cups milk\n1 cup heavy cream\n1 cup sugar\n3 vanilla beans, split lengthwise seeds scraped, or 3 tablespoons vanilla extract\n3 large egg yolks\nInstructions:\nTo assemble: Pour the liqueur in a tall coffee cup, preferably crystal - as to see inside the dessert. Scoop one large scoop of vanilla gelato (or ice cream) in the bottom of the glass. Finish with a shot of freshly brewed espresso.\nCombine the milk, cream and sugar in a medium-sized nonreactive saucepan. Add the vanilla beans and seeds to mixture, or add the vanilla bean extract. Bring the mixture to a boil over medium heat, stirring from time to time, until the sugar is dissolved, about 10 minutes. \nMeanwhile, beat the egg yolks in a small bowl. Slowly whisk 1/2 cup of the hot milk-cream mixture into the yolks, then return the warmed yolks to the milk-cream mixture, stirring continuously. Reduce the heat to medium-low and cook, stirring constantly for about 20 minutes until the mixture is thick enough to coat the back of a wooden spoon or measures 190 degrees F on an instant-read thermometer. Remove the pan from the heat and pour the mixture through a fine strainer into a metal bowl. Put the bowl on another bowl partially filled with ice and stir to chill completely. Transfer the liquid to the canister of an ice cream maker and freeze according to the manufacturer's instructions for gelato. When frozen, transfer the gelato to an airtight container and store in the freeze. \n", + "cuisine_type": "Italian" + }, + { + "recipe": "Orange Yogurt\n1 quart plain low-fat yogurt\n1/4 cup raisins\n1/4 cup chopped walnuts\n1 1/2 teaspoons pure vanilla extract\n1/4 cup good honey\n1 orange, zest grated\n1/2 to 1 cup freshly squeezed orange juice\nOrange, orange zest, raisins and walnuts, for garnish (optional)\nInstructions:\nLine a sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight.\nPlace the thickened yogurt into a medium bowl and stir in the raisins, walnuts, vanilla, honey, and orange zest. Thin with orange juice until it is a desirable consistency. Garnish with sections of orange, orange zest, raisins, or walnuts and serve.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Lamb Salad with Peach, Plum and Fennel\n1 medium fennel bulb, quartered, core trimmed\n2 cloves garlic\n1 teaspoon kosher salt\n2 tablespoons extra-virgin olive oil\n2 teaspoons minced fresh marjoram\n1 pound butterflied leg lamb, fat trimmed\nFreshly ground black pepper to taste\n2 ripe plums, (recommended: Santa Rosa)\n1 large ripe peach\n8 cups mesclun salad greens\nSherry Dressing, recipe follows\n2 tablespoons aged sherry wine vinegar\n2 teaspoons whole-grain mustard\n1 teaspoon kosher salt\nFreshly ground black pepper\n1¿4 cup extra-virgin olive oil\nInstructions:\nPosition a rack 6 inches from the broiler and preheat. Thinly slice the fennel lengthwise, using a mandoline if you have one. Soak the cut fennel in a bowl of very cold water. Smash the garlic cloves, sprinkle with the 1 teaspoon salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the garlic, olive oil, and marjoram together and rub all over the lamb. Season with pepper, to taste. Place the lamb, trimmed-side down on a broiler pan. Broil the meat until nicely browned, about 5 minutes. Turn and cook until an instant-read thermometer inserted into the sides of the meat registers 120 degrees F, another 2 to 3 minutes. Set meat aside to rest while preparing the salad.\nPit and cut the plums and peach into chunks with their skins. Toss fruit in a salad bowl with the mesclun salad greens. Drain and pat the fennel dry, add to the salad.\nThinly slice the lamb against the grain into bite-size pieces, and add that to the salad as well. Season salad with the salt and pepper, toss with the dressing, and divide evenly among 4 plates. Serve.\nWhisk the vinegar, mustard, salt, and pepper, to taste, in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.\n", + "cuisine_type": "American, Mediterranean" + }, + { + "recipe": "Mexican Chocolate and Date Fritters\n3/4 cup all purpose flour\n2 teaspoons baking powder\n1 teaspoon mandarin or orange zest\n1/4 teaspoon salt\n1/4 cup minced pitted dates\n1 (3.1-ounce) disc Mexican or bittersweet chocolate, such as Ibarra, chopped into 1/4-inch pieces*\n1 cup whole- milk ricotta cheese\n2 large eggs, lightly beaten\n2 tablespoons granulated sugar\n1 1/2 teaspoons pure vanilla extract\nVegetable oil for frying\nPowdered sugar for dusting\nMexican Hot Chocolate (recipe follows)\nInstructions:\nWhisk together the flour, baking powder, mandarin peel, salt, dates and chocolate in a bowl. Whisk together ricotta, eggs, granulated sugar, and vanilla in another bowl. Mix in the flour mixture to form a chunky batter.\nIn a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in about 4 minutes.)\nWorking in batches, gently drop a tablespoon of the batter in the oil and fry, turning occasionally, until deep golden in color, about 3 minutes per batch. Transfer with a slotted spoon onto paper towels to drain.\nDust generously with powdered sugar and serve with Mexican Hot Chocolate.\n", + "cuisine_type": "Mexican" + }, + { + "recipe": "Tropical Fruit Tart\n1 3/4 cups all purpose flour\n1/4 cup powdered sugar\n1 teaspoon ground ginger\n1/4 teaspoon salt\n10 tablespoons chilled unsalted butter, cut into pieces\n4 large egg yolks\n3 tablespoons water\n1 cup whole milk\n1 1inchlong piece fresh ginger, peeled, thinly sliced\n1/2 vanilla bean, split lengthwise\n1/2 cup sugar\n2 tablespoons cornstarch\n2/3 cup apricot preserves\n2 tablespoons Cognac\n3 kiwis, peeled, thinly sliced\n1 ripe mango, pitted, peeled, thinly sliced\n1/4 fresh pineapple, peeled, cored thinly sliced\nInstructions:\nMix flour, powdered sugar, ground ginger and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Whisk 1 yolk and water in small bowl to blend. Add to processor by tablespoonful and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour.\nPour milk into heavy medium saucepan. Add ginger. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover and let steep 30 minutes. Strain and return to same saucepan. Bring to simmer. Whisk 3 yolks, sugar and cornstarch in medium bowl until well blended. Gradually whisk in hot milk. Return mixture to same saucepan. Whisk over medium heat until mixture thickens and comes to boil. Boil 1 minute. Pour pastry cream into clean bowl. Press plastic onto surface and refrigerate until well chilled, about 4 hours.\nPreheat oven to 375 degrees F. Roll out dough on lightly floured surface to 14 inch round. Transfer to 11inch round tart pan with removable bottom. Line crust with foil, parchment or coffee filters; fill with dried beans or pie weights. Bake until sides of crust are set, about 15 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if bubbles form. Transfer pan to rack and cool completely.\nCombine preserves and Cognac in heavy small saucepan. Stir over low heat until preserves melt. Transfer to processor; puree until smooth. Brush half of syrup over bottom of crust. Spread pastry cream evenly over. Arrange fruit over pastry cream. Rewarm preserve mixture. Brush over fruit.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Air Fryer Shrimp Scampi\nKosher salt\n1 lemon \n1 pound shrimp (16/20 count), peeled, deveined, tails on \n5 sprigs fresh thyme \n3 cloves garlic, thinly sliced \n1 dried bay leaf \nFreshly cracked black pepper \n1 stick (8 tablespoons) unsalted butter, cut into tablespoon pieces \n12 ounces campanelle pasta \n1/2 cup finely chopped fresh flat-leaf parsley \n2 tablespoons extra-virgin olive oil \nInstructions:\nPreheat a 6-quart air fryer to 375 degrees F. Bring a large pot of salted water to a boil.\nZest the lemon in strips using a peeler, making sure to avoid the white pith. Cut the lemon in half, then cut one half into wedges for serving. Reserve the other half for squeezing. \nPut the lemon zest, shrimp, thyme, garlic, bay leaf, 1/2 teaspoon salt and 1/4 teaspoon pepper in a cake pan and toss to combine. Spread the mixture out in the pan and dot the butter on top. Cover the pan tightly with aluminum foil. \nPut the cake pan in the air fryer and cook until the butter is bubbling and the shrimp are opaque, 10 to 12 minutes. While the shrimp cook, boil the pasta according to the package instructions. \nDiscard the lemon zest, bay leaf and thyme from the shrimp mixture. Drain the pasta and return it to the pot. Pour the shrimp mixture over the pasta. Add the parsley and olive oil, squeeze in the juice from the reserved lemon half and toss to combine. Serve with lemon wedges. \n", + "cuisine_type": "Italian" + }, + { + "recipe": "Passion Chiffon Pie\n4 eggs, separated\n1 cup sugar\n1/2 teaspoon salt\n1 cup passion fruit juice\n1 teaspoon unflavored gelatin\n1/4 cup cold water\n1 teaspoon lemon rind, grated\n1 baked pie shell\n1/2 cup whipped cream\nInstructions:\nBeat egg yolks until thick. Add 1/2 cup sugar, salt, and passion fruit juice. Cook over low heat until thick, stirring constantly. Add gelatin which has been dissolved in cold water. Add lemon rind and cool until slightly congealed. Beat egg whites with remaining 1/2 cup of sugar. Fold slightly beaten egg whites into cooled yolk mixture. Pour into cool pie shell. Chill until nice and stiff. Serve with whipped cream and enjoy.\n", + "cuisine_type": "American" + }, + { + "recipe": "Charcoal Grilled Corn with Sour Cream and Chile\n6 ears fresh sweet corn, in their husks\n3 tablespoons unsalted butter, melted\n1 tablespoon best quality mild chile powder\n1/2 cup sour cream, whisked with 1 tablespoon milk to thin\n1/3 cup grated anejo or romano cheese\nInstructions:\nPull all of the husks back from the corn without removing it. Pull off and remove all the silk, using a soft brush to get the last stubborn strands. Return the husks to their original position and twist the tops.\nIn a large deep bowl, cover the corn with cold water and weight down with a plate to keep them all submerged. Let the corn soak for 1 hour. Meanwhile, light a charcoal fire and let it burn until the coals are medium hot. Set the grill rack 4 inches from the hot coals. Lay the corn on the grill rack and roast for 15 to 20 minutes, turning frequently with tongs. Pull back some husks to test the kernels for doneness if desired. Remove from the grill, let cool for a few minutes and pull the husks back to the base again so that you can use them as a handle for picking up the corn. Set aside until ready to serve the rest of the meal. Brush the corn with the butter and return it to the grill rack for about 10 minutes, turning frequently, until nicely browned. Sprinkle the corn with the chile powder and pass the sour cream and cheese at the table for guests to help themselves.\n", + "cuisine_type": "American" + }, + { + "recipe": "Branzino al Cartoccio\n2 whole fresh branzino (2 1/2 pounds each), scaled, cleaned and gutted, and washed\nKosher salt and freshly ground black pepper\n2 small handfuls baby arugula\n2 lemons, sliced\n1 small bulb fennel, sliced\nOlive oil, for drizzling\n1/4 cup dry white wine\nInstructions:\nHeat a grill to medium high. \nSprinkle the fish with salt and pepper and place each on a double rectangle of foil. Top with the arugula, half the lemon slices and the fennel. Sprinkle the outside of the fish with salt and pepper, drizzle lightly with olive oil and splash each with some wine. Enclose each fish in the foil, sealing to make a packet. Wrap each fish one more time with foil. \nPlace the foil packets on the grill and cook for 25 to 30 minutes. \nRemove the skin and fillet the fish from the bones. Serve on a platter with the remaining lemon slices. Garnish with the arugula and fennel. Squeeze a little lemon juice on top of the fish, just enough to taste.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Green Olive Tapenade\n2 cups pitted green olives (about 10 oz.)\n1 tablespoon capers\n1 clove garlic, minced\n1/4 cup canned garbanzo beans, drained and rinsed\n1/4 cup slivered almonds, toasted\n1 tablespoon lemon juice\n1 tablespoon chopped fresh parsley\n1/3 cup olive oil\n36 Keebler® Town House® Original crackers\n36 small fresh parsley leaves (optional)\nInstructions:\n1. In food processor bowl combine olives, capers and garlic. Cover and process until chopped. Add beans, almonds, lemon juice and parsley. Process until combined. With food processor running, slowly add oil through feed tube, processing until combined. Transfer to small bowl. Cover and refrigerate until serving.\n2.Top each Keebler® Townhouse® Original cracker with about 1 tablespoon of olive mixture. Garnish with parsley leaves, if desired.\nYield: 2 1/4 cups; 18 servings (1 serving = 2 crackers plus 2 tablespoons tapenade)\nFor more great recipes, visit www.Kelloggs.com.\n®, ™, © 2010 Kellogg NA Co.\n", + "cuisine_type": "American, Mediterranean" + }, + { + "recipe": "Sliders with Chipotle Mayonnaise\n1 cup mayonnaise\n2 chipotles in adobo sauce\n1 tablespoon adobo sauce\n1/2 lime, juice\nSalt and freshly ground black pepper\n1 to 1 1/2 pounds ground chuck, 80/20\nSalt and freshly ground black pepper\nCheese slices, your choice\nMini burger buns\nChipotle Mayonnaise, recipe above\nPickles\nRed onion slices\nInstructions:\nFor the chipotle mayonnaise:\nAdd all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.\nFor the sliders:\nPreheat grill over medium-high heat.\nForm the meat into 2 to 3-ounce portions, packed tightly. Season with salt and pepper.\nPlace the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt.\nPlace the slider on mini burger buns and top with chipotle mayonnaise and any other desired toppings.\n", + "cuisine_type": "American" + }, + { + "recipe": "Poached Salmon on Watercress with Citrus Vinaigrette\n1 cup dry white wine\n1 1/2 cups water\n2 lemon slices\n1 small onion, peeled and quartered\n5 sprigs parsley\n1 bay leaf\n6 peppercorns\n1 (3 pound) salmon fillet, skin on, scaled and pin bones removed\nSalt and freshly ground pepper\n6 tablespoons olive oil\n2 tablespoons lemon juice\n2 tablespoons orange juice\n2 tablespoons lime juice\n1 tablespoon finely chopped dill\nSalt and freshly ground black pepper\n6 cups watercress\nFresh dill\nInstructions:\nTo make the salmon: Combine all ingredients except the salmon in a medium skillet or saucepan. Bring to a boil then reduce to a simmer. Season the salmon with salt and pepper on both sides, add to simmering liquid, and cover. Cook for 5 to 8 minutes or until just done.\nTo make the vinaigrette: Whisk together the olive oil and citrus juices, add the dill, and season with salt and pepper, to taste.\nToss the watercress with 3 tablespoons of the vinaigrette and season with salt and pepper, to taste. Arrange the watercress on a large platter and place the salmon in the center. Drizzle with additional vinaigrette and garnish with dill.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Spoonbread\n2 cups milk\n1/2 cup cream\n1 tablespoon butter\n1 cup cornmeal\n1 cup fresh corn kernels, roasted and cut from ears\n1 bunch chives, snipped\n3 eggs, separated\nInstructions:\nIn a medium saucepan, heat milk, cream and butter until just boiling. Whisk in cornmeal in a slow steady stream, stirring until mixture is smooth. Remove from heat and stir in corn kernels and chives. Beat egg yolks and stir into the mixture. Beat egg whites until stiff and fold into the batter to lighten it. Pour mixture into a greased 8 by 8-inch casserole pan, spread evenly with a spatula. Bake 30 minutes in a preheated 350-degree F oven until risen like a souffle. \nSpoonbread will be puffed and golden brown; a knife inserted into the center should come out clean.\n", + "cuisine_type": "American" + }, + { + "recipe": "Lemon\\u2013Olive Oil Sugar Cookies\n2 1/4 cups all-purpose flour\n1/2 teaspoon baking powder\n1/2 teaspoon salt\n1 1/2 cups granulated sugar\n2 tablespoons finely grated lemon zest (from 3 lemons)\n1/2 cup extra-virgin olive oil\n1 stick unsalted butter, at room temperature\n2 teaspoons pure vanilla extract\n1 large egg\nYellow or white sanding sugar, for coating\nInstructions:\nLine 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. In a large bowl, beat the granulated sugar and lemon zest with a mixer on medium-high speed until well combined, about 1 minute. Add the olive oil and butter and beat until light and fluffy, 3 to 4 minutes. Beat in the vanilla and egg until combined. Reduce the mixer speed to low and beat in about half of the flour mixture until just incorporated. Add the remaining flour mixture, increase the speed to medium and beat until combined. Refrigerate the dough until slightly firm but scoopable, 30 minutes to 1 hour.\nPosition racks in the upper and lower thirds of the oven and preheat to 350˚ F. One at a time, scoop 1 1/2 tablespoonfuls of dough (a medium ice cream scoop works well for this) and roll into balls, then generously coat in sanding sugar. Arrange about 2 inches apart on the baking sheets.\nBake, switching the pans halfway through, until the cookies are set and the edges are a pale golden brown, 11 to 13 minutes. (Be careful not to overbake.) Let cool 10 minutes on the baking sheets, then remove to a rack to cool completely.\n", + "cuisine_type": "American" + }, + { + "recipe": "Chiles Salteados Estilo Los Arcos\n1/4 cup olive oil\n24 pearl onions, peeled and stem end trimmed but left intact, and halved lengthwise\n12 small, whole pepperoncini, or other small, mild chiles (see Note)\n1 teaspoons salt\n1 tablespoon freshly ground black pepper\nSherry vinegar, for drizzling\nInstructions:\nIn a large cast iron skillet heat 2 tablespoons of the oil over medium heat. Add the onions and the chiles and saute, turning with tongs to make sure they brown evenly, for 6 to 8 minutes, or until golden. Add the salt and pepper, toss to mix, and remove from the heat. Drizzle with the remaining olive oil and serve, drizzled with a little sherry vinegar.\n", + "cuisine_type": "Spanish" + }, + { + "recipe": "Mascarpone and Dark Chocolate Cream in White Chocolate Cups\n8 ounces good-quality white chocolate, chopped\n4 ounces bittersweet or semisweet chocolate, chopped\n1 cup whipping cream\n3 tablespoons sugar\n8 ounces mascarpone cheese\n1 teaspoon grated orange peel\n1/4 teaspoon vanilla extract\nWhite chocolate curls, for garnish\nInstructions:\nLine 8 muffin cups with paper liners. Melt the white chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using a pastry brush, coat the chocolate evenly over the bottom and up the sides of the liners. Freeze until the chocolate is firm, about 30 minutes. Remelt the white chocolate in the bowl. Spoon 1 tablespoon into each cup and brush over the bottom and up the sides, forming a second coat. Freeze until completely set, about 1 hour.\nMelt the bittersweet chocolate in top of a clean double boiler over simmering water, stirring until smooth. At this point, set aside to cool completely.\nUsing an electric mixer, beat the cream and sugar in a large bowl until soft peaks form. Set the whipped cream aside.\nUsing an electric mixer, beat the mascarpone cheese, melted bittersweet chocolate, orange peel, and vanilla in a large bowl just until smooth and glossy, about 30 seconds (do not overmix). Fold the whipped cream into the chocolate mixture in 2 batches. Transfer the mousse to a pastry bag fitted with a star tip. Pipe the mousse into the white chocolate cups. Sprinkle the white chocolate curls over the mousse and serve immediately, or cover and refrigerate overnight, and then let stand at room temperature 1 hour before serving.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Homemade Gravy\n1/4 cup chicken drippings\n1 1/2 cups chopped yellow onion (2 onions)\n1/4 cup all-purpose flour\nKosher salt and freshly ground black pepper\n2 cups chicken stock, preferably homemade, heated\n1 tablespoon brandy\n1 tablespoon heavy cream\nInstructions:\nIn a large (10- to 12-inch) saute pan, heat the chicken drippings on medium-low heat. Add the onions and cook for 12 to 15 minutes, until the onions are caramelized.\nWhisk the flour, 1 teaspoon salt and 1/2 teaspoon pepper into the pan and cook for 2 to 3 minutes. Add the hot chicken stock and brandy, and cook uncovered for 4 to 5 minutes, until thickened. Add the cream and serve immediately or refrigerate and reheat before serving.\n", + "cuisine_type": "American" + }, + { + "recipe": "Couscous with Raisins and Almonds\n1 package instant couscous\n1/4 cup raisins\n1/4 cup toasted slivered almonds\nInstructions:\nPrepare couscous according to package directions. Fluff with a fork and toss in raisins and almonds. Serve warm.\n", + "cuisine_type": "Middle Eastern" + }, + { + "recipe": "Individual Chocolate Indulgence Cake\n1 cup bittersweet chocolate\n6 tablespoons butter, unsalted\n1/4 cups sugar\n2 eggs\n1/4 cup all-purpose flour\nFresh raspberries\nRaspberry sauce\nChocolate sauce, recipe follows\n1 cup whole milk\n10 1/2 ounces bittersweet chocolate, chopped\n1/2 cup heavy cream\n2 tablespoons unsalted butter\n1/3 cup sugar\nInstructions:\nPreheat the oven to 400 degrees F.\nIn the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted. Add eggs and whisk until well combined; add flour and mix only until combined. Do not overmix or the cake will be rubbery. Lightly grease four 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray. Distribute batter among the four molds. Place molds on a sheet pan and bake for 10 to 12 minutes. Do not overbake.\nFor the Chocolate Sauce: Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil. When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate. Whisk well, stirring into the edge of the saucepan to combine. The ganache should be homogenous and smooth. Set the ganache aside.\nIn a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally. The butter should be completely melted and the sugar completely dissolved. Once the mixture has come to a boil, pour it into the warm ganache. Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk. As the chocolate sauce cooks, it will begin to thicken slightly. When it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl. Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming. Let the chocolate sauce cool to room temperature before storing in the refrigerator. When cold, the sauce will become thick enough to be scooped with a spoon.\nInvert molds onto individual serving plates. If you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately.\nThe sauce can be reheated whenever needed. If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid. On the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid. If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate. It will keep in the refrigerator for up to three weeks. It can also be frozen for up to two months if stored in an airtight container. Thaw in the refrigerator and heat as described above until liquid.\n", + "cuisine_type": "American" + }, + { + "recipe": "Arugula, Toasted Walnut and Roasted Pear Salad with Red Wine/Shallot Vinaigrette\n2 firm pears, halved and seeded\n1/4 cup honey\n1 tablespoon shallot, minced\n6 tablespoons red wine vinegar\n1/2 cup olive oil\nSalt and pepper to taste\n3-4 bunches arugula, cleaned and dried\n3/4 cup shelled walnuts, toasted\nInstructions:\nPreheat oven to 375 degrees.\nPlace pear halves, cut side up, on a baking sheet and brush them with honey. Place pan in oven. Bake for 15 to 20 minutes or until golden. Slice the pears lengthwise into half-inch slices. In a small bowl, whisk together the vinegar and shallots. Whisk in olive oil until emulsified. Add salt and pepper to taste. Toss the arugula with the vinaigrette. Plate salad individually with pear slices and toasted walnuts sprinkled on top.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Sunny's Sizzling Summer Burger\nFour 1-inch-thick pre-made burger patties (spring for the good stuff like Pat LaFrieda or go to your butcher)\n1 teaspoon kosher salt \n1/2 teaspoon freshly ground black pepper \n1 teaspoon ground cumin \n1 teaspoon granulated garlic powder\n1 teaspoon granulated onion powder\n1 teaspoon hot Hungarian paprika \n8 ounces cheese sauce (I like Velveeta) \n1 to 2 tablespoons dry sriracha seasoning\nButter lettuce, for serving \n4 toasted burger buns, potato preferred \n1/2 small red onion, sliced paper thin \n1/2 cup fried jalapenos (I like French's), crushed \nInstructions:\nPlace the patties on a tray in one layer. Mix the salt, pepper, cumin, garlic and onion powders and paprika in a small bowl. Sprinkle on both sides of the patties and rest at room temperature for 2 hours.\nHeat a grill to medium-high heat.\nAdd the patties to the grill and cook to desired doneness, flipping once.\nMeanwhile, whisk together the cheese sauce and sriracha seasoning in a small saucepot. Heat over medium-low heat, stirring frequently, until fully combined and hot.\nLay down some lettuce leaves on the bottom buns, then top with the patties, onion slices, fried jalapenos and finally the cheese sauce. Top with the top buns and serve.\n", + "cuisine_type": "American, Tex-Mex" + }, + { + "recipe": "Barbecue St. Louis Pork Ribs\n2 teaspoons paprika\n1 1/2 teaspoons whole black peppercorns\n1 teaspoon coriander seeds\n1 teaspoon cumin seeds\n1 teaspoon garlic powder\n1 teaspoon onion powder\n1/4 teaspoon cayenne pepper\n1/4 teaspoon freshly grated nutmeg\n3 slabs St. Louis style ribs, 2 to 3 pounds each\n4 tablespoons kosher salt\n1/3 cup spicy brown mustard\nInstructions:\nSet a smoker to 225 degrees F.\nCombine the paprika, black peppercorns, coriander seeds, cumin seeds, garlic powder, onion powder, nutmeg and cayenne in a spice grinder. Process until a fine powder is formed, approximately 30 seconds.\nPat the ribs dry and turn bone-side up. Trim excess fat and, if one end of the ribs is especially narrow, trim meat and bone to ensure even cooking. Remove the membrane on the underside of the ribs by inserting a rounded utensil, an upside-down spoon works well, between the membrane and the meat at one end of the slab. Carefully work the spoon under the membrane to loosen but not tear. Once enough has been loosened, use a paper towel to hold onto the membrane as you slowly pull it down the slab to remove.\nSprinkle the ribs on both sides with the salt and brush both sides with the mustard. Sprinkle two-thirds of the spice mixture on the meat side of the ribs and the remaining third on the bone side.\nOnce the smoker has reached 225 degrees F, add the wood chips or chunks and the ribs to the smoker.\nSmoke for 4 to 5 hours then test for doneness. There are four criteria that should be met in order for ribs to be done. First, the internal temperature of the meat should be 185 to 190 degrees F. Second, pick up each slab from the center with tongs and it should droop into a u-shape and crack slightly. Third, while holding with the tongs, and bouncing gently, the surface of the ribs should crack slightly. Lastly, the meat should pull easily off the bone but not fall off. If ribs pass all tests, remove them from the smoker and wrap in heavy-duty foil and rest for 15 minutes. If not, continue smoking for 45 minutes to 1 hour and test again until done.\n", + "cuisine_type": "American" + }, + { + "recipe": "Skillet Cornbread\n1 cup yellow cornmeal\n1/2 cup all-purpose flour\n1 tablespoon baking powder\n1 teaspoon salt\n1 cup buttermilk\n1/2 cup milk\n1 whole egg\n1/2 teaspoon baking soda\n1/4 cup plus 2 tablespoons shortening\nInstructions:\nPreheat the oven to 450 degrees F.\nCombine the cornmeal, flour, baking powder and salt in a bowl. Stir together.\nMeasure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.\nPour the milk mixture into the dry ingredients. Stir with a fork until combined.\nIn a small bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.\nIn a cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. (The batter should sizzle.) Spread to even out the surface. Cook on the stovetop for 1 minute, and then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!\n", + "cuisine_type": "American" + }, + { + "recipe": "Sweet and Sour Pork Sliders\n1 1/2 cups very thinly sliced green cabbage (about 1/4 cabbage)\n1 1/2 cups very thinly sliced red cabbage (about 1/4 cabbage)\n2 tablespoons seasoned rice vinegar\n1 teaspoon sesame oil\n1/4 teaspoon kosher salt\n1/4 teaspoon freshly ground black pepper\n4 thinly sliced green onions (about 1/2 cup)\n1/2 cup fresh orange juice\n1/2 cup soy sauce\n1/4 packed cup golden brown sugar\n2 1/2 tablespoons seasoned rice vinegar\n2 tablespoons sesame oil\n1/2 teaspoon freshly ground black pepper\n2 cloves garlic, minced\nOne 1-inch piece fresh ginger, peeled and minced\nZest of 1 large orange\nOne 1 to 1 1/4-pound pork tenderloin, trimmed\n2 teaspoons arrowroot\n10 to 12 mini Hawaiian-style sweet rolls, halved horizontally\nInstructions:\nFor the slaw: Toss the green cabbage, red cabbage, vinegar, oil, salt pepper and green onions in a medium bowl to blend. Cover and refrigerate while preparing the pork.\nFor the pork: In a medium bowl, whisk together the orange juice, soy sauce, brown sugar, vinegar, sesame oil, pepper, garlic, ginger and orange zest to blend. Add the pork tenderloin and turn to coat. Refrigerate for at least 1 hour, turning occasionally.\nPreheat the oven to 425 degrees F.\nRemove the pork from the marinade. Reserve the marinade. Place the pork on a nonstick heavy baking sheet and roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, 25 to 30 minutes. Remove the pork from the oven and let stand 5 to 10 minutes.\nPour the marinade into a heavy medium saucepan and whisk in the arrowroot. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer until the sauce thickens slightly, 3 to 4 minutes. Remove the sauce from the heat and cool slightly.\nTransfer the pork tenderloin to a work surface and cut crosswise into 1/4- to 1/3-inch-thick slices. Divide the pork among the bottom halves of the rolls. Top the pork with sauce and slaw. Cover with the top halves of the rolls and serve.\n", + "cuisine_type": "American, Asian" + }, + { + "recipe": "Cilantro and Coriander Chicken\n2 tablespoons grapeseed oil\n1 tablespoon minced garlic\n1 tablespoon minced ginger\n1 tablespoon coriander seeds\n1 tablespoon garam masala\nA pinch of salt and pepper \n2 tablespoons tomato paste\n4 chicken legs\n3 cups chicken broth\n1 cup chopped fresh cilantro\n1/2 cup crushed tomatoes\nInstructions:\nPlace a large skillet over medium heat and add the oil. When it is hot, add the garlic and ginger and cook for 1 minute. Add the coriander, garam masala and salt and pepper, and cook for 30 seconds. Stir in the tomato paste, and then add the chicken legs. Sprinkle with salt and let them cook for 5 minutes. Add the chicken broth, cilantro and crushed tomatoes, and let it simmer until the chicken is fully cooked, about 30 minutes. Serve with plenty of sauce.\n", + "cuisine_type": "Indian" + }, + { + "recipe": "Greek Meatballs\n1 cup grated onion\n1 garlic clove, minced\n1 cup olive oil\n1 cup day old bread, small diced and soaked in milk\n1 pound ground beef or lamb\n1 egg\n1 tablespoon chopped fresh oregano leaves\n1 tablespoon ground coriander\n1 tablespoon ground cumin\n1/2 teaspoon ground cinnamon\nPinch nutmeg\n1 lemon, zested\nSalt and freshly ground black pepper\nFlour, for dredging\n12 lemon wedges, for garnish\nMint leaves, for garnish\nInstructions:\nIn a medium skillet, sweat onion and garlic in 2 tablespoons of olive oil over medium heat until translucent, about 2 minutes. Let cool and set aside.\nWring the excess milk out of the soaked bread cubes.\nPlace all ingredients, except flour and garnishes, in a large mixing bowl and combine by hand until fully incorporated. Form into little meatballs (about 1-ounce each).\nIn a large skillet, heat remaining oil over medium heat. Dredge, or roll the meatballs in flour, and fry in the skillet until golden brown, about 5 minutes. Remove from the pan and place on paper towels to drain the excess fat.\nPlace on platter and garnish with lemon wedges and torn mint leaves.\n", + "cuisine_type": "GreekNote: The cuisine" + }, + { + "recipe": "Chicken Dumpling Soup\n2 to 3 tablespoons cooking oil\n1 large onion, diced\n2 carrots, diced\n1/2 stalk celery, diced\nMeat from 1 chicken, cooked and shredded\n4 to 6 cups chicken broth\n1 cup fresh cut green beans\n1 cup pearl barley\n1 teaspoon celery salt\n1 tablespoon fresh chopped parsley\n2 bay leaves\nSalt and pepper\n1 cup milk\n1/2 cup butter\n1/2 teaspoon salt\n1/2 teaspoon nutmeg\n1 cup all-purpose flour\n3 eggs\nInstructions:\nIn a small amount of cooking oil sweat the onion, carrots and celery. Add chicken, broth, green beans, barley, celery salt, parsley and bay leaves. Simmer until the barley is tender, about 30 minutes.\nBring the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough.\nSeason the soup, to taste, with salt and pepper. Add spoon sized balls of dumpling dough and simmer until dumplings rise.\n", + "cuisine_type": "American, European" + }, + { + "recipe": "Stuffed Meatballs\n1 pound ground pork\n1 pound ground veal\n1 pound ground beef\nSalt and freshly ground black pepper\n4 cloves garlic, minced, plus more to taste\n1/4 cup chopped parsley leaves\n2 teaspoons chopped thyme leaves\n4 teaspoons chopped basil leaves\n6 cups fresh bread crumbs\n6 eggs, beaten\n1 cup whole milk\n1/2 pound cooked spaghetti, cooled and chopped into small pieces\n8 cups marinara or other prepared sauce, cooled\n1 cup grapeseed oil\n1/2 cup grated Parmesan\nInstructions:\nIn a large mixing bowl combine the pork, veal and beef and season with salt and pepper, to taste. Mix in the garlic, parsley, thyme, basil and bread crumbs until well combined.\nWhen thoroughly mixed, slowly add the beaten eggs and mix well. Add in the milk and again mix thoroughly. Let rest, covered, in the refrigerator for 1 hour. (See Cook's Note)\nWhile the mixture is resting in the refrigerator, take another bowl and mix the already cooked and cooled spaghetti with a little of the marinara sauce and season with salt and pepper, to taste.\nRemove the meat from the refrigerator and form into 2-ounce portions. Flatten the meatball and add a small amount of the spaghetti-sauce mixture in the center. Wrap the meat around the filling to form an enclosed meatball. Repeat until all the meat has been used.\nPreheat the oven to 350 degrees F.\nReturn the meatballs to the refrigerator for another hour and allow to rest.\nIn a large skillet heat the grapeseed oil over medium heat and begin to fry the meatballs until golden brown on all sides. Transfer into an ovenproof serving dish and cover with the remaining marinara sauce. Bake until cooked through, about 15 minutes.\nRemove from the oven and serve immediately sprinkled with grated Parmesan.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Pasta Salad-Stuffed Peppers\nKosher salt\n1/2 cup orzo or anelletti pasta\n3 slices serrano ham\n2 plum tomatoes, seeded and chopped\n1/4 red onion, finely chopped\n2 tablespoons capers, drained and rinsed\n1 tablespoon chopped fresh parsley\n1 clove garlic, minced\nZest of 1/2 lemon, plus 1 teaspoon fresh lemon juice\n1/4 cup grated manchego cheese\n1/4 teaspoon fennel seeds\n3 tablespoons extra-virgin olive oil\n1/4 cup champagne vinegar\n1/4 teaspoon chopped fresh rosemary\n1/4 teaspoon chopped fresh oregano\nSea salt\nPinch of red pepper flakes\n35 to 40 sweet piquante peppers (such as Peppadews), drained and patted dry\nInstructions:\nBring a medium saucepan of salted water to a boil. Add the pasta and cook as the label directs. Drain and set aside.\nMeanwhile, fry the ham in a skillet over medium heat, turning, until crisp, 2 to 4 minutes. Drain on paper towels, then crumble.\nCombine the pasta, tomatoes, red onion, capers, parsley, garlic, lemon zest, cheese and half of the crumbled ham in a bowl.\nMake the vinaigrette: Toast the fennel seeds in a dry skillet over medium heat, about 2 minutes. Transfer to a cutting board and crush with a skillet. Whisk the olive oil, vinegar, lemon juice, rosemary, oregano, crushed fennel, 1/4 teaspoon sea salt and the red pepper flakes in a bowl. Pour over the pasta mixture and mix until combined.\nCarefully stuff the pasta salad into the peppers using a small spoon. Top with the remaining crumbled ham.\n", + "cuisine_type": "Italian, Spanish" + }, + { + "recipe": "House Smoked Pork Belly\n1 1/2 cups brown sugar\n1 cup kosher salt \n1/2 cup curing salt \n3 tablespoons fennel seeds\n2 tablespoons garlic powder \n2 tablespoons onion powder \n2 tablespoons smoked paprika \n2 tablespoons ground black pepper \n1 tablespoon ground cumin \n1 teaspoon cinnamon \n6 whole allspice berries \nOne 10-pound pork belly\nVegetable oil, for frying\nInstructions:\nMix the brown sugar, kosher salt, curing salt, fennel seeds, garlic powder, onion powder, smoked paprika, black pepper, cumin, cinnamon and allspice berries in a large mixing bowl. Thoroughly rub the entire pork belly with the spice mixture. Let the pork belly rest in the fridge for 7 days.\nUsing mesquite charcoal, heat your smoker to 200 to 225 degrees F. Place the seasoned pork belly on the grill and smoke until the internal temperature reaches 165 degrees F, 6 to 8 hours.\nOnce the belly reaches 165 degrees F, remove from the smoker and place on a tray or cutting board to rest for 10 to 15 minutes. Slice thinly into strips or into lardons and deep-fry in 350 degrees F vegetable oil for 1 minute. Serve.\n", + "cuisine_type": "American, Southern" + }, + { + "recipe": "Fresh Pasta con Vodka Sauce\n4 cups semolina durum flour\n6 eggs\n2 teaspoons olive oil\n1/4 cup olive oil\n1 chopped onion\n1 cup vodka\n3 1/2 cups marinara sauce\nOregano, salt and pepper, optional\n1 cup half-and-half\nBasil leaves, for garnish\nInstructions:\nPasta: Put the flour in a large mixing bowl. Beat the eggs and oil together and mix it into the flour. The dough should be firm enough to handle and not sticky. Adjust the consistency with additional flour or a few drops of water, if necessary. Knead the dough for 5 minutes. Roll it into a ball and then cover it with a kitchen towel. Let it rest for 10 to 15 minutes. Cut the ball into quarters. Stretch each quarter with a rolling pin, then cut them into thin or thick slices for linguine or fettuccine.\nSauce: In a large skillet, heat the olive oil over a medium heat. Add onions and saute until transparent. Add 1 cup of vodka and reduce it by half, then add the marinara sauce. Let it simmer and reduce. Season with oregano and salt and pepper, if using.\nCook the pasta in salted boiling water until cooked al dente. Add the cream to the sauce and allow it to heat through for a couple of minutes (while pasta is finishing). Drain the pasta and add it to a serving bowl. Pour in the sauce and toss. Garnish with some basil leaves and serve.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Farmer's Pasta\nButter, for greasing pan\n2 tablespoons (or more) olive oil\n6 ounces pancetta, chopped\n4 teaspoons minced garlic\n1/3 cup all-purpose flour\n7 cups whole milk\n8 ounces Fontina cheese, grated\n4 ounces mozzarella cheese, grated\n3/4 cup freshly grated Parmesan\n6 ounces provolone cheese, grated\n1 pound rigatoni pasta\n3 tablespoons chopped fresh Italian parsley leaves\n3 tablespoons chopped fresh basil leaves\nSalt and freshly ground black pepper\n2 cups fresh coarse bread crumbs\nExtra-virgin olive oil, for drizzling\nInstructions:\nButter a 13 by 9 by 2-inch baking dish. Preheat the oven to 375 degrees F.\nHeat 1 tablespoon of oil in a heavy large pot over medium-high heat. Add the pancetta and saute until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour off all but 1/4 cup of the pan drippings (if necessary, add more oil to the pan drippings to equal 1/4 cup total). Reduce the heat to medium. Add 3 teaspoons of garlic and saute until fragrant, about 30 seconds. Add the flour and whisk for 2 minutes. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Gradually whisk in all the Fontina, mozzarella, Parmesan, and provolone cheeses.\nMeanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until almost al dente, stirring occasionally, about 7 minutes. (The pasta will continue cooking in the oven.) Drain pasta and add directly into the cheese. Add the parsley, basil, and pancetta and toss to coat. Season the pasta mixture, to taste, with salt and pepper. Transfer the pasta mixture to the prepared dish.\nHeat the remaining 1 tablespoon of oil in a heavy large skillet over medium heat. Add the remaining garlic and saute until fragrant, about 30 seconds. Remove from the heat. Add the bread crumbs and toss to coat. Sprinkle the bread crumb mixture over the pasta mixture. Drizzle the top with extra-virgin olive oil and bake until the sauce bubbles and the bread crumbs are golden brown, about 20 minutes.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Cucumber Salsa\n2 cucumbers, thinly sliced\n3 scallions, thinly sliced\n1/3 cup rice wine vinegar\n2 teaspoons sesame oil\n2 tablespoons lime juice\n2 tablespoons minced ginger\n1 tablespoons minced jalapeno\n1/4 cup cilantro leaves\n2 tablespoons sugar\nInstructions:\nIn a large bowl, combine all ingredients. Serve immediately.\n", + "cuisine_type": "Asian" + }, + { + "recipe": "Filipino Chicken Soup with Coconut Rice\nExtra-virgin olive oil, for cooking\n6 bone-in, skin-on chicken thighs \nKosher salt and freshly ground black pepper\n1 head garlic, split in half \nOne 2-inch piece ginger, sliced \n2 tablespoons coriander seeds \n1 tablespoon ground turmeric \n1 teaspoon ground cayenne pepper\n10 cups chicken stock \n3 tablespoons fish sauce \n2 heads bok choy, ends trimmed, separated into leaves \n1 cup jasmine rice \nOne 15-ounce can full-fat coconut milk, not shaken \n1 bunch scallions, sliced \n1 red finger chile, thinly sliced \nFresh Thai basil, for serving \n1 lime, cut into wedges\nInstructions:\nPlace a heavy-bottomed pot over medium-high heat. Add olive oil to coat the bottom of the pot. Sprinkle the chicken on both sides with salt and pepper and add to the pot, skin-side down. Cook until deeply golden brown, 3 to 5 minutes per side, then mix in the garlic, ginger, coriander, turmeric and cayenne. Briefly saute, then add 8 cups chicken stock. Bring to a simmer, then cook until the chicken is cooked through, 20 to 30 minutes. Remove from the heat and strain, reserving the chicken. When the chicken is cool enough to handle, pull the meat and discard the skin and bones. Add back to the broth along with the fish sauce and bok choy. Keep warm.\nPlace a medium saucepan over medium-high heat. Add the jasmine rice and remaining 2 cups chicken stock and season with salt and pepper. Bring to a strong simmer, then reduce the heat to low, cover and cook until the rice is tender, about 15 minutes. Remove from the heat and let stand for 5 minutes.\nMeanwhile, scrape the coconut cream off the top of the coconut milk. (If there is no separation, refrigerate the can of coconut milk for 1 hour; save the remaining coconut milk for another use.) Fold the coconut cream into the rice, then place quenelles (small oblong dollops) of rice in serving bowls.\nGarnish the rice with the sliced scallions, chiles and torn Thai basil. Ladle the chicken around the rice along with the broth. Serve with squeezes of lime.\n", + "cuisine_type": "Asian, Thai" + }, + { + "recipe": "Peppermint Crunch Cookies\n1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies\n1 1/2 cups white vanilla baking chips or semisweet chocolate chips\n8 round hard peppermint candies, crushed (1/4 cup)*\nInstructions:\nHeat oven to 350 degrees F. In large bowl, break up cookie dough. Stir or knead in 1/4 cup all-purpose flour until well blended. Shape dough into 36 (1-inch) balls. Bake 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 5 minutes.\nIn small microwavable bowl, microwave vanilla chips and 1 tablespoon vegetable oil uncovered on Medium (50%) 2 to 3 minutes, stirring once halfway through microwaving, until melted. Stir until smooth.\nDip half of each cookie into melted chips mixture, allowing excess to drip off; place on waxed or parchment paper-lined cookie sheets. Sprinkle each with about 1/2 teaspoon crushed candy. Let stand until set.\n", + "cuisine_type": "American" + }, + { + "recipe": "Caprese Antipasticks\n1 pint cherry or grape tomatoes\nTwo 1-pound tubs bocconcini (small balls of fresh mozzarella), drained\n24 leaves fresh basil\nExtra-virgin olive oil, for drizzling\nSalt and pepper\nInstructions:\nFor caprese sticks, skewer tomatoes and bocconcini bites, placing basil leaves between them. Drizzle these sticks with extra-virgin oil and season with salt and pepper, to your taste.\n", + "cuisine_type": "Italian" + }, + { + "recipe": "Whole Roasted Side of Salmon\n3/4 cup mayonnaise\n2 tablespoons Dijon mustard \n1 1/2 teaspoons honey \n1 1/2 teaspoons apple cider vinegar \n1 1/2 teaspoons finely chopped fresh rosemary, plus 6 sprigs for garnish \n4 to 6 dashes hot sauce \n2 cups panko breadcrumbs\n3 tablespoons extra-virgin olive oil \nKosher salt and freshly ground black pepper\nOne 2 3/4-pound skinless side of salmon \n2 lemons, cut into wedges \nInstructions:\nPreheat the oven to 400 degrees F. Line a baking sheet with parchment.\nIn a small bowl, whisk together the mayonnaise, mustard, honey, vinegar, rosemary and hot sauce. Taste, and add more hot sauce if desired.\nIn a second small bowl, stir together the panko, olive oil and 1/2 teaspoon each salt and pepper.\nLay the salmon on the prepared baking sheet; if necessary, trim the tail end so it lays flat. Sprinkle the salmon liberally with salt and pepper, then spread with the mayonnaise mixture. Cover the mayonnaise with the panko mixture, pressing it in lightly to adhere.\nRoast for 16 to 18 minutes for medium salmon with a golden-brown crust. Let rest for 5 minutes. Use the parchment to transfer the salmon to a large serving platter, then lift part of the salmon with a large offset spatula and remove the parchment. Garnish the platter with rosemary sprigs and lemon wedges.\n", + "cuisine_type": "American" + }, + { + "recipe": "Tempura Batter\n1 cup of flour\n1 tablespoon cornstarch\n1 1/2 cups of seltzer water\nSalt\nInstructions:\nCombine all ingredients. Use as batter for meats and vegetables.\n", + "cuisine_type": "Japanese" + }, + { + "recipe": "Easy Rice Pudding\n1 container Minute® Ready to Serve White Rice\n1 container single-serving vanilla-flavored pudding cup\n2 Tbsps raisins\nCinnamon, optional\nInstructions:\nHeat rice according to package directions. In small bowl combine rice, pudding and raisins; blend well. Sprinkle with cinnamon, if desired.\nCooks' notes:\nGet creative by using different pudding flavors and add-ins such as:\n- dried cranberries\n- granola or trail mix\n- coconut\n- nuts\n- any type of chocolate chips (milk, dark, semi-sweet or white)\n- crushed cookies\nOr for more nutritious dessert use:\n- Minute® Ready to Serve Brown Rice\n- Sugar-free flavored pudding cup\n- Chopped almonds or walnuts\n", + "cuisine_type": "American" + }, + { + "recipe": "Tacos de Puerco Enchipotlado con Salsa de Jitomate Pasado (Spicy Chipotle Pork Tacos with Sun-Dried Tomato Salsa)\n2 (about 1 pound total) pork tenderloins\n1 (7-ounce) can chipotle chiles en adobo\n1 cup fresh orange juice\n1 cup (about 2 ounces) sun-dried tomatoes, halved\n1 small red onion, finely chopped (a generous 1/2 cup)\n1/2 cup chopped, pitted kalamata olives\n1/4 cup chopped fresh cilantro\nAbout 1 tablespoon fresh lime juice\nSalt\n1 tablespoon vegetable oil, rich-tasting pork lard or bacon drippings\n12 fresh, warm corn tortillas (reheat store-bought ones or make them from scratch)\nInstructions:\nButterflying and marinating the pork: Lay 1 tenderloin on your cutting board and cut it in half. Now, with a sharp knife, make a horizontal cut through 1 half (you'll be cutting parallel with the board) from one long side to within 1/4- inch of the other. This will allow you to fold open the meat like a book, utilizing that 1/4-inch uncut side as a hinge. Using a meat pounder or heavy mallet, pound the pork to between 1/4 to 1/8-inch thickness.\nIn a food processor or blender, thoroughly puree the chipotles and all the canning sauce. With a pastry or basting brush, liberally paint the meat on both sides with the pureed chipotles. Cover and refrigerate for at least 1 hour (or up to 24 hours). Repeat with the other tenderloin pieces. (There will be considerably more chipotle puree than you need; cover and refrigerate the leftover for up to 2 weeks and use it to marinate other meat, fish, poultry or vegetables.)\nSoaking the sun-dried tomatoes: In a small saucepan bring the orange juice just to a boil. Add the sun-dried tomatoes, stir well, cover and remove from the heat. Let stand, stirring once or twice, until softened, about 20 minutes.\nSalsa: Scrape the soaked tomatoes and the juice into a food processor or blender, and measure in 1 tablespoon of chipotle puree. Pulse the processor until the tomatoes are rather finely chopped (not pureed). Scrape into a small serving bowl. Rinse the chopped onion under cold water, shake off the excess liquid and add it to the salsa along with the olives, cilantro and the lime juice. Stir everything together, then taste and season with salt, usually about 1/4 teaspoon. Adjust the consistency to that of an easily spoonable salsa with additional juice or water if needed. Set aside at room temperature while you cook the meat.\nSearing the meat: Set a large (12-inch) heavy well-seasoned or non-stick skillet or griddle over medium-high heat. Add the lard, oil or bacon drippings, brushing or spreading it around to evenly coat the surface. (If using a non-stick surface, oil the meat instead of the pan.) When the oil is very hot (it'll just begin to smoke), lay on one of the marinated meat pieces in a single layer. Sear on one side until beginning to brown (2 to 3 minutes), flip it over, and sear the other side about 1 1/2 minutes. Transfer to a baking sheet in a single layer and keep warm in the oven. Sear the remaining meat and add to the baking sheet.\nChop or slice the meat into smallish pieces and scoop into a warm serving bowl. Set on the table along with the salsa and warm tortillas, and your meal is ready.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Rainbow Deviled Eggs\n12 large eggs\n1/3 cup mayonnaise \n1 tablespoon dill pickle brine \n2 teaspoons yellow mustard \n1/2 teaspoon sugar \nDash of hot sauce, such as Tabasco \nKosher salt\n1/2 teaspoon paprika\nFinely diced red bell pepper, for garnish \n3 baby carrots, plus shredded carrots, for garnish\nPinch of saffron \n1/4 small avocado\n1 tablespoon chopped fresh parsley and/or cilantro, plus more for garnish \nSqueeze of lime juice \nCoarsely crushed blue potato or tortilla chips, for garnish\n1 very small cooked beet\nInstructions:\nFor yellow/classic deviled eggs: Put the eggs in a large saucepan in one layer with cold water to cover by 1 inch. Bring to a simmer and reduce heat to low. Cook at a bare simmer for 10 minutes, then immediately run under cold water to stop the cooking. When cool, peel the eggs and halve them lengthwise.\nPut the egg yolks in a bowl with the mayonnaise, pickle brine, mustard, sugar, hot sauce and 1/4 teaspoon salt. Mash with a fork until smooth. You should have a heaping cup of egg mixture; divide it into 6 portions.\nFor yellow eggs: Stuff 4 egg whites with 1 portion of the yolk mixture and set aside.\nFor red eggs: Mash 1 portion of the yolk mixture with the paprika and stuff into 4 egg whites. Coat the filling with the chopped red pepper.\nFor orange eggs: Cook the baby carrots and saffron in a small saucepan with water to cover until tender. Drain, reserving the water, cool the carrots and chop. Fish the saffron threads from the water and add them along with the carrots to 1 portion of the yolk mixture. Mash well and stuff into 4 egg whites. Coat the filling with the shredded carrots.\nFor green eggs: Mash 1 portion of the yolk mixture with the avocado, parsley and lime juice and stuff into 4 egg whites. Coat the filling with more parsley.\nFor blue eggs: Stuff 4 egg whites with 1 portion of the yolk mixture. Coat the filling with the crushed chips.\nFor purple eggs: Finely chop about 1 tablespoon of the cooked beet and mash with the remaining portion of the egg yolk mixture. Stuff the filling into the 4 remaining egg whites. Slice the remaining beet and use to top the eggs.\n", + "cuisine_type": "American, Mexican, Middle Eastern" + }, + { + "recipe": "Crispy Whole Fish with Fire Roasted Chipotle Pepper Sauce with Black Rice\n3 large yellow peppers, roasted, peeled, seeded and coarsely chopped\n1 tablespoon chipotle pepper puree\n1/4 cup rice wine vinegar\n1 tablespoon honey\n1/2 cup olive oil\nSalt and freshly ground pepper\n2 cups canola oil\n2 cups peanut oil\n4 striped bass about 1 to 1 1/2 pounds each, cleaned and scaled\nSalt and freshly ground pepper\n2 cups rice flour\n1/2 pound dried black beans, picked over\n3 cups water\n2 tablespoons olive oil\n1 medium onion, finely chopped\n2 cloves garlic, finely chopped\n1 1/2 cups long grain rice\nSalt and freshly ground pepper\n1/4 cup finely chopped cilantro\nInstructions:\nFire Roasted Chipotle Pepper Sauce: Place the peppers, chipotle, vinegar and honey in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified and season with salt and pepper, to taste.;\nDeep Fried Fish: Combine the oils in a deep fryer and heat to 365 degrees F.\nSeason the fish with salt and pepper on both sides. Place the flour on a plate and season with salt and pepper. Dredge the fish on both sides with the flour. Fry 2 fish at a time until golden brown, about 6 to 8 minutes. Drain on a plate lined with paper towels.\nBlack Rice: Place beans in cold water and bring to a simmer. Cook until soft, about 1 hour. Drain the beans, over a bowl. Place the cooking liquid in a medium saucepan and bring to a boil. Heat oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the rice and toss to coat with the oil. Add the hot cooking liquid to the rice and bring to a boil. Reduce heat to low, cover the pan and cook for 10 to 12 minutes. Turn off heat and let rice sit for 10 minutes. Season with salt and pepper. Fluff with a fork. Fold in the beans and cilantro.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Vanilla Dream\n1.5 oz. Smirnoff Vanilla Flavored Vodka\n3 oz. orange juice\n1 splash(es) cranberry juice\nInstructions:\nFill glass with ice. Add Smirnoff Vanilla Flavored Vodka, orange juice, and cranberry juice. Garnish with orange wheel.;\n", + "cuisine_type": "American" + }, + { + "recipe": "The Best Yorkshire Pudding\n1 cup all-purpose flour\n1 cup milk \n3 large eggs \nKosher salt \n1/4 cup rendered beef fat (see Cook's Note) \nInstructions:\nPreheat the oven to 400 degrees F.\nWhisk the flour, milk, eggs and 2 teaspoons salt in a medium bowl until smooth\\u2014be sure not to over mix. Let sit for 30 minutes. \nMeanwhile, spoon 1 teaspoon beef fat into each hole of a 12-cup muffin tin. Place the tin in the oven and cook until the fat melts and the pan is very hot, 5 to 6 minutes. Working quickly, pour the batter evenly into the muffin tins, filling each tin about halfway. Bake until the puddings are golden brown and very puffed, about 20 minutes. Serve immediately. \n", + "cuisine_type": "British" + }, + { + "recipe": "Pepped Up Popcorn\n1 (3.5-ounce) package natural microwave popcorn (not the buttered kind)\n1 tablespoon extra-virgin olive oil\n2 tablespoons freshly grated Parmesan\nKosher salt\n2 tablespoons dark brown sugar\n1 tablespoon unsalted butter\n1/2 teaspoon chili powder\n1 (3.5-ounce) package natural microwave popcorn (not the buttered kind), popped\n1 (3.5-ounce) package natural microwave popcorn (not the buttered kind)\n1 cup mini or regular chocolate chips\n2 cups mini marshmallows\n1 cup salted peanuts, optional\nInstructions:\nPop the popcorn according to package instructions. While hot, carefully open package and dump into a large bowl. Drizzle oil over the popcorn, and toss the popcorn with your hands to coat. Add the cheese and toss again. Season, to taste, with salt. Cool. Transfer to a sealed container and tuck in a lunch box.\nPut the sugar, butter, and chili powder in a microwave-safe bowl; microwave on medium (50 percent power) until butter melts, about 1 minute. Stir to dissolve sugar. Drizzle over freshly popped popcorn; and toss to evenly coat. Cool. Transfer to a sealed container and tuck in a lunch box.\nPop the popcorn according to package instructions. While it's still hot, carefully open and dump into a large bowl. Add the chips and marshmallows.\nReturn popcorn to the microwave. Cook on high until the chips and marshmallows get gooey, about 1 minute. Add the peanuts, if desired, and toss with a spoon until all the popcorn is coated. Cool until chocolate hardens, about 20 minutes. Transfer to a sealed container and tuck in a lunch box.\n", + "cuisine_type": "American" + }, + { + "recipe": "Roasted Quail with Brioche and Chorizo Stuffing\n3 1/2 cups cubed brioche, cut into 1-inch cubes\n3 to 4 tablespoons extra-virgin olive oil\n1/4 pound Spanish-style chorizo sausage, finely diced\n3 ribs celery, thinly sliced\n2 cloves garlic, finely chopped\n1 medium onion, chopped\n6 to 8 fresh sage leaves, finely chopped\n3 dried apricots, chopped\n1 large egg, lightly beaten\n1 1/2 teaspoons kosher salt, plus more as needed\nFreshly ground black pepper\nAbout 1 cup homemade brown chicken stock, or low-sodium canned chicken broth (see note)\n8 whole quail\n1 shallot, sliced\n1/4 cup red wine\n1 cup demi-glace or reduced brown chicken stock\n6 dried apricots, coarsely chopped\n2 tablespoons dried currants\n2 tablespoons cold unsalted butter\nWilted Greens, optional, recipe follows\n2 tablespoons extra-virgin olive oil\n3 shallots, sliced (about 1/2 cup)\n1 pound Swiss chard, stems diced, leaves coarsely chopped\nKosher salt and freshly ground black pepper\nInstructions:\nPreheat the oven to 400 degrees F.\nFor the Quail and Stuffing: Spread the brioche cubes on a baking sheet and bake until dry but not browned, 8 to 10 minutes. Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat. Add the chorizo and cook until crispy, about 3 minutes. Add the celery, garlic, onion, sage and apricots and cook, stirring occasionally, until tender, about 8 minutes. Transfer to a large bowl and cool slightly.\nAdd the brioche cubes to the vegetables and toss. Add the egg, salt, pepper, and enough of the chicken broth to moisten the bread, and toss.\nSeason the quail inside and out with salt and pepper. Stuff each quail loosely with the brioche mixture and tie the legs together with kitchen twine. Put the remaining stuffing into a lightly buttered casserole dish. (The recipe may be prepared up to this point 1 day ahead, covered, and refrigerated.)\nBake the stuffing until browned on top, about 30 minutes. Meanwhile, heat 1 tablespoon of the remaining olive oil in an ovenproof medium skillet over high heat. Add half the quail and cook, turning as each side gets a rich mahogany brown, about 8 minutes in all. Transfer to a low roasting pan or casserole dish just large enough to hold the quail. Repeat with the remaining quail, adding more olive oil if necessary. Reserve the skillet and drippings. Transfer the quail to the oven and roast until an instant-read thermometer inserted in the cavity reads 160 degrees, about 20 minutes.\nFor the Sauce: Add the shallots to the reserved drippings in the skillet over medium heat and cook until tender, about 5 minutes. Add the red wine and simmer until reduced by about half, stirring occasionally with a wooden spoon to scrape up the browned bits. Add the demi-glace or chicken stock, the apricots and currants. Simmer until fruit is tender, 8 to 10 minutes. Remove from the heat and keep warm.\nTransfer the quail to a plate and tent loosely with foil. Whisk the butter into the sauce a bit at a time until the sauce is glossy and coats the back of a spoon. (If necessary, gently reheat the sauce before whisking in the butter off the heat.)\nTo serve, spoon some of the stuffing into the centers of 4 dinner plates. Set 2 quail on top, spoon some sauce over, and ring with some of the Wilted Greens.\nHeat the olive oil in a large skillet over medium-high heat. Add the shallots and chard stems and cook, stirring occasionally, until brown, about 6 minutes. Stir in the chard leaves and cook, tossing, until wilted, about 2 minutes. Season with salt and pepper.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Coleslaw with Cumin-Lime Vinaigrette\n1/3 cup fresh lime juice\n1/2 teaspoon ground cumin\n2 cloves garlic, chopped\nFew dashes Bobby Flay's Hot Sauce, or your favorite\n1/2 cup olive oil\n3 carrots, peeled and shredded\n1 medium head green cabbage, shredded\n1 red bell pepper, julienned\n1 red onion, thinly sliced\n1/2 cup chopped fresh cilantro\nSalt and pepper\nInstructions:\nPlace all ingredients in a blender and blend until smooth.\nCombine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Ganache Filling (for cake)\n4 1/4 cups (35 ounces, 1000 grams) heavy cream\n7 cups (42 ounces, 1200 grams) bittersweet chocolate, finely chopped\n1/2 cup (4 ounces, 120 grams) Grand Marnier or Stoli\nInstructions:\nHeat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Make sure you chopped the chocolate as finely as possible to allow it to melt quickly and easily. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then, slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once. The shock of the temperature extremes will cause the fat in the chocolate to separate. As the chocolate melts, you will see some elasticity if there is no fat separation. This means the chocolate still has an emulsion; the fat molecules are still holding together. If the ganache separates, it loses its elasticity, collapses, and becomes very liquid. I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate. Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous.\nIf the ganache separates, it is very easy to fix. Simply add a small amount of cold cream and whisk well. This will bring the ganache back together. The ganache should be thick, shiny, and smooth. Add the desired flavoring and mix until fully incorporated. Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula. Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature. I usually make the ganache at the end of the day and let it cool overnight. As it cools, it will thicken and set.\nWhen the ganache has cooled to the consistency of toothpaste, use an offset spatula to cover the cake layer with the ganache.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Autumn Layered Salad with Sweet Potato and Wheat Berries\n1/2 cup pecan halves\n1/3 cup plus 2 tablespoons apple cider vinegar\n1 1/2 teaspoons Dijon mustard\n1 teaspoon honey\nKosher salt and freshly ground black pepper\n1/3 cup extra-virgin olive oil\n2 medium sweet potatoes, peeled and cut into 1-inch pieces\n1/2 cup wheat berries, rinsed well\n1/2 small head red cabbage, thinly sliced (about 4 cups)\n8 ounces aged Cheddar, cut into small chunks\n1/2 cup fresh parsley leaves, roughly chopped\n6 pickled sweet piquante peppers, such as Peppadews, finely chopped\n5 ounces deli-sliced honey-baked ham, cut into bite-size pieces\n2 1/2 ounces baby kale (about 4 cups)\n2 cups apple chips, slightly crushed\nInstructions:\nPreheat the oven to 350 degrees F. Spread the pecans out on a baking sheet, and roast until golden, 8 to 10 minutes. Let cool, and roughly chop. Turn the oven up to 425 degrees F. Transfer the pecans to a medium bowl. Add 1/3 cup vinegar, the mustard, honey, 1/2 teaspoon salt and a few grinds of black pepper, and whisk to combine. Slowly drizzle in the oil while whisking constantly until blended into a vinaigrette. \nSpread the sweet potatoes out on a rimmed baking sheet. Drizzle with 3 tablespoons of the vinaigrette, sprinkle with a large pinch of salt and toss to combine. Roast until the squash is fork-tender and browned in spots, 30 to 40 minutes. Remove and let cool. (The sweet potatoes can be made and refrigerated up to 2 days ahead.) \nMeanwhile, bring a medium pot of water to a simmer, add the wheat berries and cook until tender, 20 to 30 minutes. Let cool in the pan. (The wheat berries can be made and refrigerated up to 2 days ahead.) \nPut the cabbage in a medium bowl, and add the remaining 2 tablespoons vinegar and 1/4 teaspoon salt. Rub the vinegar and salt into the cabbage, and let sit until tender, about 30 minutes, tossing and massaging again about halfway through. \nUsing a 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars with lids for individual salads, make a first layer with the wheat berries, then add the following in separate layers: half the cabbage, the sweet potatoes, Cheddar, parsley and peppers, the remaining cabbage, the ham and kale. Top with the apple chips. (The salad, except for the apple chips, can be put together, covered and refrigerated for up to 2 hours; top with the chips right before serving.) \nIf making 1 salad, just before serving, transfer it to a large bowl, toss with the dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Roast Quail Stuffed with Foie Gras\n4 quail, boned\nSalt and pepper\nPate de foie gras (enough to stuff quail, about 2 ounces each)\n4 pieces of bacon, for barding\n3 tablespoons unsalted butter\n1/3 cup minced shallot\n1/4 cup Armagnac\n1 1/2 cups veal stock\n2 to 3 teaspoons arrowroot dissolved in water\nFresh chervil for garnish\nInstructions:\nPreheat oven to 350 degrees F. Season quail, stuff with foie gras and wrap with bacon. In oven proof saute pan heat 2 tablespoons of the butter over moderate heat until hot. Add quail and cook until golden on all sides. Transfer to oven and roast 15 minutes. Transfer quail to a serving dish.\nDiscard all but 2 tablespoons fat from pan. Add shallot and cook, stirring, 1 minute. Deglaze pan with Armagnac, scraping up brown bits clinging to bottom of pan. Add veal stock and reduce to 1 cup. Add enough arrowroot to lightly thicken sauce. Whisk in remaining butter.\nPour juices from platter containing quail into sauce and stir to combine. Coat quail with sauce and garnish with chervil.\nRecommended Wine: 1983 Gevrey-Chambertin, Clos Prieur, Domaine Rene Le clerc\n", + "cuisine_type": "French" + }, + { + "recipe": "Corn on the Cob with Chili and Lime\n4 ears sweet corn, shucked and cleaned\n1 lime, wedges\n1/2 stick butter, cut into pats\nChili powder, for sprinkling\nSalt\nInstructions:\nSimmer corn 6 to 8 minutes in water. Drain and arrange the ears on a shallow plate in a single row. Squeeze all of the ears liberally with lime juice. Nest pats of butter into paper towels, or in a slice of bread and rub lime-doused hot corn with butter. Season ears with a sprinkle of chili powder and salt, to taste\n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Caramel Orange Fruit Salad\n1/4 cup Smucker's® Sugar Free Orange Marmalade\n3 tbsps. Smucker's® Sugar Free Caramel Flavored Topping\n1/4 tsp. cinnamon\n2 cups mixed fruit, cut into bite-size pieces\nInstructions:\nSTIR together orange marmalade, caramel topping and cinnamon. Gently fold in fruit until evenly coated.\nSuggested fruit combination: Cantaloupe, honeydew melon, pineapple, strawberries and grapes.\n", + "cuisine_type": "American" + }, + { + "recipe": "Classic Creamy Coleslaw\n2 large carrots\n1/2 green cabbage, quartered \n1/2 Spanish onion, quartered \n1 cup mayonnaise \n1/4 cup sugar \n1 tablespoon apple cider vinegar \n1 teaspoon granulated garlic \n1 teaspoon granulated onion \nKosher salt and freshly ground black pepper \nInstructions:\nShred the carrots, cabbage and onions in a food processor fitted with a shredding blade. Place the vegetables in a large bowl and mix in the mayonnaise, sugar, vinegar, granulated garlic, granulated onion and a pinch each salt and pepper. Refrigerate for at least 1 hour or up to overnight.\nServe chilled.\n", + "cuisine_type": "American" + }, + { + "recipe": "Creamed Peas with Crispy Shallots\n2 tablespoons butter\n1 teaspoon red pepper flakes\n1 tablespoon chopped garlic\n1 small onion, diced\n2 tablespoons all-purpose flour\n1 1/2 cups milk\n1 pound frozen sweet peas, thawed\n2 tablespoons grated Parmesan\n1 teaspoon chicken bouillon\nPinch salt\n1 teaspoon cracked black pepper\n1/4 cup all-purpose flour\n1 tablespoon kosher salt, plus more for seasoning\n1 tablespoon cracked black pepper\n1 tablespoon paprika\n2 shallots, peeled and cut into 1/8-inch thin rings\n1/4 cup olive oil\nInstructions:\nIn a large saucepan over medium-high heat, add the butter. Add the red pepper flakes and garlic and cook until garlic begins to brown, about 1 to 2 minutes. Stir in the onions and cook for an additional 1 to 2 minutes to soften. Add the flour and cook for 1 minute while stirring to form a pasty roux. Whisk in the milk and bring to a simmer being sure to remove all of the lumps. Add the peas, Parmesan, chicken bouillon, salt, and pepper. Cook for 2 to 3 minutes. Remove from heat and ladle the mixture into a serving bowl. Serve garnished with crispy shallots.\nPut the flour, salt, pepper and paprika in a medium-sized mixing bowl. Toss shallots into the flour to evenly coat. Put the shallots into a mesh strainer and shake off the excess flour.\nIn a medium-sized saute pan over medium-high heat, add the olive oil. Heat the oil until almost smoking and add the shallots. Cook stirring frequently until the shallots begin to brown, about 2 to 3 minutes. Remove the shallots from the pan onto a paper towel lined platter. Season with salt, to taste.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Barbecue Tofu with Cajun Rice\n3 tablespoons extra-virgin olive oil\n1/2 onion, chopped\n2 stalks celery, chopped\n2 cloves garlic, minced\n1 1/4 cups converted white rice\n1 teaspoon Cajun seasoning\nKosher salt\n1 14-ounce package extra-firm tofu\n2 bell peppers (1 red, 1 green), thinly sliced\nFreshly ground pepper\n1/4 cup barbecue sauce\n2 scallions, chopped\n3 tablespoons chopped fresh parsley\nInstructions:\nHeat 1 tablespoon olive oil in a saucepan over medium heat. Add the onion and celery; cook, stirring, until softened, 4 minutes. Add the garlic and cook 1 minute. Add the rice and Cajun seasoning and cook, stirring, until lightly toasted, about 1 minute. Increase the heat to medium high; stir in 2 cups water and 3/4 teaspoon salt. Bring to a simmer, then reduce the heat to low; cover and cook until tender, about 15 minutes. Uncover and set aside.\nWrap the tofu in paper towels and set on a plate. Weigh down with a bowl; let drain 10 minutes. Cut in half lengthwise, then slice 1/2 inch thick.\nHeat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil, the bell peppers, and salt and pepper to taste. Cook, stirring, until the peppers start browning, 4 minutes; transfer to a plate.\nAdd the remaining 1 tablespoon olive oil and the tofu to the skillet in a single layer. Cook until browned, about 4 minutes per side. Stir in the bell peppers, barbecue sauce and scallions. Stir the parsley into the rice; top with the tofu.\n", + "cuisine_type": "American, Cajun" + }, + { + "recipe": "Spice Rubbed Lamb Tenderloin and Yogurt Sauce\n2 tablespoons Spanish paprika\n1 1/2 teaspoons ground cumin\n1 1/2 teaspoons ground mustard\n1 teaspoon ground fennel\n1/2 teaspoon kosher salt\n1/2 teaspoon coarsely ground black pepper\n1/2 cup nonfat Greek yogurt\n1 tablespoon finely chopped oregano\n1/4 cup fresh clementine juice\n1/4 cup fresh lemon juice\nKosher salt and freshly ground black pepper\n1 1/4 pounds lamb tenderloin\n3 tablespoons canola oil\nInstructions:\nFor the spice rub: Stir together the paprika, cumin, mustard, fennel, salt and pepper in a small bowl and set aside.\nFor the yogurt sauce: Whisk together the yogurt, oregano clementine and lemon juices in a small bowl and season with salt and pepper.\nSprinkle each tenderloin liberally with the rub. Heat a grill or grill pan to high. Drizzle the lamb with the oil and grill until golden brown on both sides and cooked to medium-rare doness, about 2 minutes per side. Transfer to a cutting board and let rest 5 minutes before slicing.\nServe with the yogurt sauce.\n", + "cuisine_type": "Middle Eastern, Mediterranean" + }, + { + "recipe": "Poke Patties\n1 cup diced very fresh ahi tuna, cut into about 3/8 to 3/4-inch cubes\n1/4 cup minced onion\n1/4 cup minced green onion\n1 egg\n2 tablespoons chopped fresh ogo (seaweed)\n2 tablespoons shoyu\n1 teaspoon sesame oil\nPinch each of salt and pepper\n2 tablespoons canola oil\n1 cup panko (Japanese bread crumbs)\n1/4 cup sliced mushrooms\n2 tablespoons butter\n1/2 cup coconut milk\n1 teaspoon shoyu\n1 teaspoon oyster sauce\n1 teaspoon chopped cilantro leaves\nInstructions:\nCombine patty ingredients and form 2 patties. Heat canola oil in a skillet over medium-high heat. Press patties in panko to coat on both sides. Gently place patties in pan and brown on both sides, keeping the inside of the patties medium rare.\nTo make sauce, saute mushrooms in butter for 2 minutes. Add remaining sauce ingredients and cook for 1 minute. Pour sauce over patties and serve as pupu or appetizer.\n", + "cuisine_type": "Hawaiian, Asian" + }, + { + "recipe": "Big Chopped Salad with Creamy Bacon Dressing\n1/4 pound slab bacon, diced\n3 hearts romaine\n2 cucumbers, peeled, halved, and seeded\n1 medium red onion\n1 cup sour cream\n4 ounces crumbled Gorgonzola\n1 lemon, zested and juiced\nSalt and freshly ground black pepper\n6 hard-boiled eggs, roughly chopped\nSpecial equipment: Blender\nInstructions:\nIn a large saute pan over medium-high heat, add the bacon and saute until browned on all sides, about 8 minutes total. Transfer to a paper towel lined plate to drain. Set aside.\nCut the romaine in half lengthwise. Lay flat side down and slice into1/4-inch thick ribbons. Transfer to a large salad bowl. Cut the cucumber into 1/2-inch cubes and add to bowl. Slice onion into thin half moons and add to the bowl with the lettuce and cucumber.\nIn a blender, combine sour cream, Gorgonzola, bacon, lemon zest and juice and blitz until smooth. Season with salt and pepper, to taste. Pour enough dressing over the salad to generously coat the ingredients. Add the eggs and toss gently.\n", + "cuisine_type": "American, Italian" + }, + { + "recipe": "Brain-Boosting Rice Crispy Treats\n4 cups brown rice crisp cereal\n1/2 cup honey\n1/4 cup almond butter (or any nut butter)\n1 tablespoon coconut oil\n1 teaspoon ground cinnamon\n1/4 cup chopped walnuts\n1 tablespoon chia seeds\nInstructions:\nLine a 9-inch square baking pan with parchment paper and set aside. Place cereal in a large bowl. Combine honey, almond butter, coconut oil and cinnamon in a small saucepan and place over medium-low heat. Stir until mixture is combined and creamy. Remove from heat and pour over cereal. Stir until all of the cereal is coated thoroughly. Add walnuts and chia seeds. Press mixture firmly into the prepared pan. Refrigerate until cooled, at least 30 minutes, before cutting into squares.\n", + "cuisine_type": "American" + }, + { + "recipe": "Goat Cheese Cheesecakes with a Gingersnap Crust and Tuiles\n6 tablespoons unsalted butter, melted, plus extra for the pan\n2 cups gingersnap crumbs \n1/4 cup granulated sugar\nPinch salt\nTwo 8-ounce packages cream cheese, at room temperature\nOne 12-ounce log fresh goat cheese \n12 ounces creme fraiche or sour cream \n4 large eggs\n1 cup granulated sugar \n2 teaspoons vanilla extract \n1/2 cup light brown sugar\n1/4 cup light corn syrup \n4 tablespoons unsalted butter, at room temperature\nPinch salt \n1 egg\n1/3 cup all-purpose flour \n1/2 cup blanched slivered almonds, chopped \nPeach, Blueberry and Ginger Chutney:\n1/2 cup blueberries\n1/2 cup diced peaches, skin removed\nCrystalized ginger \n1/4 cup granulated sugar \n1 tablespoon white vinegar \nInstructions:\nFor the crust: Butter four 3-inch ring molds and set on a parchment-lined baking sheet.\nIn a large mixing bowl, stir together the gingersnap crumbs, melted butter, granulated sugar and salt. Press the crumb mixture into the bottom and halfway up the sides of the prepared ring molds.\nFor the filling: Preheat the oven to 350 degrees F. In a stand mixer fitted with the paddle attachment, beat the cream cheese and goat cheese until light and fluffy. Add the creme fraiche and beat to combine. Add the eggs, one at a time, beating after each addition until thoroughly combined. Beat in the sugar and vanilla until just combined.\nPour the filling into the prepared crusts. Bake until set, 15 to 20 minutes, rotating the baking sheet halfway through. If the cheesecakes start to color, tent the baking sheet with aluminum foil.\nRemove the cheesecakes from the oven and let cool completely before serving, about 1 hour. (For best results, refrigerate overnight to ensure a proper set.)\nFor the tuiles: Beat the brown sugar, corn syrup, butter and salt together with an electric mixer until light and fluffy. Add the egg; beat until smooth. Mix in the flour until combined. Gently fold in the almonds. Refrigerate for 30 minutes.\nLine two baking sheets with silicone baking mats. Drop heaping teaspoonfuls of the cookie dough, spaced about 3 inches apart, onto the mats. Bake until golden and crisp, about 8 minutes. Let cool slightly. When just cool enough to touch, lift the tuiles off the baking mat with a small offset spatula and gently wrap them around a rolling pin to form a curved shape. Leave on the rolling pin until set, less than a minute. Carefully remove the tuiles from the rolling pin and place on a plate. (Makes about 10 tuiles.)\nFor the chutney: In a small saucepan, combine the blueberries, peaches, ginger, sugar, vinegar, and water to cover. Bring to a boil over high heat, stirring often. Reduce the heat and simmer until thickened, 30 to 40 minutes.\nTo serve, unmold the cheesecakes onto serving plates, spoon some chutney on top and arrange a tuile on the side.\n", + "cuisine_type": "American, French" + }, + { + "recipe": "Roasted Beet Salad\nRoasted Beets\n1 pound small beets, well-scrubbed (about 5)\n1/4 cup sliced almonds, toasted\nVinaigrette\n1/4 cup red wine vinegar\n1/2 teaspoon Dijon mustard\n1/2 teaspoon salt\n1/4 teaspoon sugar\n1/2 cup olive oil\nSalad\n1 large pear\n3 cups mesculin greens\n2 ounces goat cheese\nInstructions:\nPlace a rack in the center of the oven and preheat the oven to 425 degree F.\nFor the roasted beets: Place the beets in a sheet of foil and place another sheet on top and create a seal around the beet. Roast the beets on a baking sheet until tender, 45 minutes to 1 hour. Cool the beets in their foil packet for a few minutes, and then rub off the skins using a paring knife if needed. The beets need to still be a little warm to be able to remove the skins easily.\nWhile the beets are roasting, toast the almonds in a small skillet over moderate heat, stirring occasionally, until golden brown. Remove and cool.\nFor the vinaigrette: Make the vinaigrette by stirring together the vinegar, mustard, salt and sugar, and then slowly whisk in the olive oil until emulsified.\nSlice the cooled and peeled beets into 1/4-inch thick slices and add half the vinaigrette, tossing to coat completely. Toss the remaining vinaigrette with the salad greens.\nQuarter and core the pear and slice it into julienne strips, about 1/8-inch thick.\nArrange the dressed greens, and beets on a platter and top with the pear, toasted nuts, and goat cheese.\n", + "cuisine_type": "American, Mediterranean" + }, + { + "recipe": "Million Dollar Dip\n1/2 cup slivered almonds\nOne 8-ounce package cream cheese, at room temperature \n3/4 cup mayonnaise \n1 cup freshly grated sharp Cheddar\n1 cup freshly grated Swiss\n1/4 cup blue cheese crumbles \n8 slices regular-cut bacon, fried crisp and chopped fine \n4 green onions, sliced, green and white parts\n1/2 teaspoon kosher salt \n1/4 teaspoon ground black pepper \n1/4 teaspoon garlic powder \n1/8 teaspoon cayenne \nButtery crackers, for serving \nCorn chips, for serving \nInstructions:\nPlace the almonds in a dry, small skillet over medium-low heat. Toast them until golden brown and toasted, shaking the pan, 5 to 7 minutes. Remove from the pan, set aside and cool to room temperature.\nAdd the cream cheese and mayonnaise to a large bowl and stir until smooth. Add the three types of cheeses and stir again until well combined. Add the bacon, toasted almond slivers, 3/4 of the sliced green onions, salt, pepper, garlic powder and cayenne. Stir together with a rubber spatula until evenly combined.\nTransfer to a serving dish, cover with plastic wrap and chill for at least 4 hours.\nGarnish with the remaining green onions and serve with crackers and corn chips.\n", + "cuisine_type": "American" + }, + { + "recipe": "Salt and Pepper Brisket\n1/2 cup kosher salt\n1 cup coarsely ground black pepper \n1 brisket flat (5 to 8 pounds)\nInstructions:\nPreheat a smoker to 225 degrees F using your preferred heating method. Then add the woodchips.\nMix the salt and pepper to make the seasoning rub. Apply the rub to the brisket.\nPlace the brisket on the smoker. Add more woodchips as necessary to supply smoke throughout cooking. Cook the brisket until it reaches and internal temperature of 170 degrees F, 4 to 5 hours.\nCarefully wrap the brisket in foil or butcher paper and return to the smoker. Continue cooking until the brisket reaches an internal temperature of 190 degrees F, 1 to 2 more hours.\nRest the meat, still wrapped, for 30 minutes to 1 hour.\nUnwrap the brisket and slice the meat against the grain to serve.\n", + "cuisine_type": "American" + }, + { + "recipe": "Kale and Leek Soup\n1 (200 g) large leek, cleaned, sliced ¼-inch-(.6 cm) thick\n2 teaspoons olive oil\n6 cups (335 g) fresh kale, chopped, stems removed\n4 cups (960 ml) vegetable or chicken broth\nSalt and pepper, to taste\nInstructions:\n1.Sauté leek in olive oil until soft. Add kale and cook until wilted. 2.Add broth and cook for 30 minutes on low heat and let cool for 10-15 minutes or until temperature reaches 120°F (65°C). 3.Place soup into the Vitamix container and secure lid. 4.Select Variable 1. 5.Turn machine on and slowly increase speed to Variable 10, then to High. 6.Blend for 45 seconds until smooth. 7.Pour mixture back into pot and heat for 10 minutes, or just until it begins to simmer. Season to taste with salt and pepper.\n", + "cuisine_type": "European" + }, + { + "recipe": "Steamed Egg with Scallops and Caviar\n10 large eggs, lightly beaten\n1 tablespoon peeled and freshly grated ginger\n2 tablespoons finely chopped Chinese chives\n2 fresh shiitake mushrooms, stalks removed and finely chopped\n2 teaspoons toasted sesame oil\n2 teaspoons light soy sauce\n2 generous pinches toasted nori seaweed shreds (found in Asian markets)\nPinch sea salt\nFreshly ground black pepper\n8 bay scallops\n4 teaspoons salmon roe, for garnish\nFinely chopped fresh Chinese chives, for garnish\nInstructions:\nThoroughly combine the eggs with the ginger, chives, mushrooms, sesame oil, soy sauce, nori shreds, salt and pepper in a bowl. Place 1 scallop in the bottom of 8 small teacups and divide the egg mixture among the teacups. Tap the teacups lightly on the counter to remove any air bubbles. Fill a wok halfway with water and bring to a simmer over high heat. Place the teacups in a bamboo steamer, cover the teacups with plastic wrap and put the steamer into the wok, making sure the base does not touch the water. Steam for 8 to 12 minutes. Remove from the steamer and let rest for 3 minutes before removing the plastic wrap. Check that the egg is cooked by putting a toothpick through the center - it should come out clean. Spoon 1/2 teaspoon of salmon roe onto each steamed egg, sprinkle with chopped chives and serve.\n", + "cuisine_type": "Chinese" + }, + { + "recipe": "Sweet and Spicy Shrimp Fajitas with Zucchini and Squash\n1/3 cup olive oil, plus more for oiling the grill grates\n1/4 cup torn fresh cilantro\n1/4 cup honey\n3 tablespoons fresh lime juice\n1 teaspoon fresh thyme leaves\n6 garlic cloves, smashed\n2 jalapenos, seeded\nKosher salt and freshly ground black pepper\n1 1/2 pounds peeled and deveined large shrimp\n2 tablespoons olive oil\n1 medium zucchini, cut into 1/4-inch half-moons\nKosher salt.\n1 medium yellow squash, cut into 1/4-inch half-moons\n1 bunch scallions, cut into 1-inch lengths\n1 large tomato, chopped\n1 red jalapeno, seeded and thinly sliced\n1/2 cup roughly chopped fresh cilantro\nFor Serving: Warm tortillas, guacamole, sliced pickled jalapenos, lime wedges, tomatillo salsa and chopped scallions\nInstructions:\nFor the sweet and spicy marinade: Put the oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon each salt and pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the shrimp and toss to combine. Cover and refrigerate for at least 30 minutes up to 2 hours before cooking.\nFor the squash and zucchini: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook, stirring, until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.\nPrepare an outdoor grill for medium-high heat.\nLightly brush the grill grates with oil and grill the shrimp until cooked through, about 2 minutes per side. Serve with the warm tortillas, zucchini and squash, guacamole, sliced pickled jalapenos, lime wedges, tomatillo salsa and chopped scallions. \n", + "cuisine_type": "American, Mexican" + }, + { + "recipe": "Beets with Walnut Pesto\n6 to 8 medium red or golden beets (about 2 pounds)\nKosher salt\n1 cup packed fresh flat-leaf parsley\n1 cup walnut halves\n1 garlic clove\n1/4 cup olive oil, plus more for brushing\n1/4 cup freshly grated Pecorino Romano\n1/2 teaspoon red wine vinegar\nInstructions:\nCut off the leafy tops of the beets, leaving about 1/2-inch of the stem, and reserve them for another use. Wash the beets well to remove all of the sand. Peel with a vegetable peeler while wearing gloves.\nCover the peeled beets with cold water in a medium saucepan and salt generously. Bring to a boil over high heat, then lower the heat to medium and cook until fork-tender, 20 to 30 minutes. Drain the beets into a colander and cut them into quarters.\nMeanwhile, combine the parsley, walnuts and garlic in a food processor and pulse until coarsely chopped. Add the olive oil and process until smooth. Stir in the Pecorino and vinegar and season with salt.\nToss the beets in a bowl with some of the pesto. Transfer the remaining pesto to a small ramekin and serve the beets with more pesto on top. \n", + "cuisine_type": "Italian" + } +] \ No newline at end of file diff --git a/integrations/inngest/dinner-generator-rag/data/Thefoodprocessor-ingredients_alternatives.json b/integrations/inngest/dinner-generator-rag/data/Thefoodprocessor-ingredients_alternatives.json new file mode 100644 index 0000000..91aec33 --- /dev/null +++ b/integrations/inngest/dinner-generator-rag/data/Thefoodprocessor-ingredients_alternatives.json @@ -0,0 +1,4002 @@ +[ + { + "recipe": "Roasted Carrots and Beets with Pecan Pesto\n1 1/2 pounds carrots, cut into 2-inch pieces and halved lengthwise if large\n1/3 cup plus 2 tablespoons extra-virgin olive oil\nKosher salt and freshly ground pepper\n6 medium beets (about 1 1/2 pounds)\n1/4 cup pecans\n1 cup fresh parsley\n1 cup fresh mint\n1 clove garlic\n1 teaspoon finely grated lemon zest\n2 tablespoons grated parmesan cheese\nInstructions:\nPreheat the oven to 425 degrees F. Toss the carrots with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Tear off 3 pieces of foil; put 2 beets on each sheet. Drizzle the beets with 1 tablespoon olive oil and wrap in the foil. Transfer the carrots and beets to the oven; bake the carrots until browned and tender, 30 to 35 minutes, and bake the beets until easily pierced with a knife, 50 minutes to 1 hour.\nMeanwhile, toast the pecans in a small dry skillet over low heat, stirring, about 5 minutes; let cool. Transfer to a food processor; add the parsley, mint, garlic, lemon zest, 2 tablespoons water, 1 teaspoon salt and a few grinds of pepper. Pulse a few times to make a paste. With the machine running, gradually add the remaining 1/3 cup olive oil and puree until smooth. Add the parmesan and pulse to combine.\nLet the beets cool slightly, then peel and cut into wedges. Transfer to a large bowl or serving dish and add the carrots and pesto; toss to coat. Season with salt and pepper.\n", + "ingredients_alternatives": "Carrots: sweet potatoes, turnips, rutabaga, radishes\nOlive oil: avocado oil, grapeseed oil, walnut oil\nKosher salt: sea salt\nGround Pepper: black pepper\nBeets: turnips, radishes\nPecan: almonds, hazelnuts\nParsley: cilantro, basil, dill\nMint: basil, lemon balm\nGarlic: shallots, green onions\nLemon zest: orange zest, lime zest\nParmesan cheese: pecorino Romano, asiago cheese" + }, + { + "recipe": "Escarole and Olive Salad with Raspberry Dressing\n1 cup raspberries\n3 tablespoons extra-virgin olive oil \n1 tablespoon Dijon mustard \n1 tablespoon apple cider vinegar \n1/4 teaspoon kosher salt \n1 small head radicchio, chopped\n1 small head escarole, cut into 1-inch pieces \n1 fennel, thinly sliced \n1/2 teaspoon kosher salt \n1 cup pitted mixed olives, coarsely chopped \n1 1/2 tablespoons toasted white sesame seeds \n3/4 cup raspberries \nInstructions:\nFor the dressing: To the pitcher of a high-speed blender add the raspberries, olive oil, Dijon mustard, vinegar and salt. Puree on high for about 1 minute, scraping down the sides halfway through, until emulsified. Set aside.\nIn a large bowl, toss together the radicchio, escarole, fennel and salt. Begin by adding half the dressing and tossing well to coat. Taste the salad to determine if it needs more dressing. Depending on the size of your lettuces it may take all the dressing. Divide the salad among 4 salad bowls and top evenly with the olives, sesame seeds and raspberries.\n", + "ingredients_alternatives": "Raspberries: blueberries, strawberries, blackberries\nOlive oil: avocado oil, grapeseed oil, walnut oil\nDijon mustard: whole-grain mustard, spicy brown mustard\nApple cider vinegar: balsamic vinegar, white wine vinegar\nKosher salt: sea salt\nRadicchio: endive, escarole, lettuce\nEscarole: endive, lettuce, spinach\nFennel: anise, coriander, caraway\nKosher salt: sea salt\nMixed olives: Kalamata olives, Castelvetrano olives, Cerignola olives\nToasted white sesame seeds: black sesame seeds, white sesame seeds\nRaspberries: blueberries, strawberries, blackberries" + }, + { + "recipe": "Apple Tansie\n12 egg yolks\n6 egg whites\n1/2 pint cream\nNutmeg\n6 apples, peeled, cored and shredded\nButter, for frying\n2 apples, peeled, cored, sliced and fried, for garnish\nPowdered sugar\nInstructions:\nBeat egg yolks and egg whites together until light in color. Beat in cream. Add nutmeg to taste. Add apples. Apples should thicken mixture, add more if necessary. Melt butter in a skillet. Add apple mixture and fry until firm. Turn over and fry until cooked through. Add slices of fried apples on top and sprinkle with powdered sugar.\n", + "ingredients_alternatives": "Egg yolks: duck eggs, goose eggs, quail eggs\nEgg whites: chicken eggs, duck eggs, goose eggs\nCream: whole milk, heavy cream, coconut cream\nNutmeg: mace, cardamom, ginger\nApples: pears, plums, peaches\nButter: ghee, coconut oil, olive oil\nFried apples: pears, plums, peaches\nPowdered sugar: confectioners' sugar, icing sugar, granulated sugar" + }, + { + "recipe": "Sauteed Foie Gras with Ginger Poached Pears and Pinot Noir Jus\n6 slices duck foie gras\nSalt and pepper\n6 slices toasted gingerbread\nGinger Poached Pears, recipe follows\nPinot Noir Jus, recipe follows\n3 tablespoons cacao nibs\n3 1/4 cups water\n1 1/4 cup sugar\n1/2 cup Chandon Blanc de Noir\n1/3 cup lemon juice\n1/2 vanilla bean, split and scraped\n3 French butter pears, peeled and cored\n4 star anise\n3/4 ounce ginger, peeled and sliced\n1 onion, peeled\n1 carrot, peeled\n1 leek, cleaned and cut in half lengthwise\n1 head garlic, cut in half horizontally\n2 ounces pure olive oil, plus 2 ounces\n1/2 (750 milliliter) bottle pinot noir, plus 4 tablespoons pinot noir\n2 cups veal stock\n2 cups brown chicken stock\nBones from 1 small squab, cut into small pieces\nSalt and pepper\nInstructions:\nSeason foie gras with salt and pepper. In a large, hot saute pan, saute the foie gras until golden brown on both sides, about 1 minute per side. Remove to a paper towel lined plate Place the gingerbread on a plate and top with the pears and foie gras. Sauce the plate with pinot noir jus and garnish the foie gras with the cacao nibs.\nPlace all ingredients in a small pot and cover with a clean towel. Bring to a slow simmer. Cook until a knife will easily go into the pears. Remove pears form the heat and cool to room temperature in the liquid. Slice and fan the pears. Heat the pears in the poaching liquid before serving.\nPreheat the oven to 450 degrees F.\nCut the onion, carrot and leek into medium dice. In a medium saucepot, add the garlic and sweat the vegetables in 2 ounces of the olive oil until translucent and soft. Add the half bottle of pinot noir and reduce by half. Add the veal and brown chicken stocks and bring to a simmer, skimming scum off the surface often.\nHeat a pan and add the remaining 2 ounces olive oil and the squab bones. When the bones start to color, place the pan in the oven and roast the bones until golden brown. Add the bones to the sauce and deglaze the pan with 2 tablespoons pinot noir and add the deglazed fond to the sauce. Reduce the sauce by half, strain and discard the bones and vegetables. Continue to reduce to desired consistency and add the remaining 2 tablespoons of wine. Season with salt and pepper and pass through chinois.\n", + "ingredients_alternatives": "Duck Foie Gras: Kobe beef, scallops, lobster\nToasted Gingerbread: graham crackers, crostini, baguette slices\nGinger Poached Pears: pineapple, apples, peaches\nPinot Noir Jus: Cabernet Sauvignon, Merlot, Syrah\nCacao Nibs: dark chocolate chips, cocoa powder, espresso beans\nWater: white wine, sparkling water, coconut water\nSugar: honey, maple syrup, agave nectar\nChandon Blanc de Noir: Prosecco, Cava, Sparkling Water\nLemon Juice: lime juice, orange juice, grapefruit juice\nVanilla Bean: Madagascar vanilla, Tahitian vanilla, Mexican vanilla\nFrench Butter Pears: Brown butter, clarified butter, ghee\nStar Anise: fennel seeds, coriander seeds, cardamom pods\nGinger: turmeric, cinnamon, nutmeg\nOnion: shallots, scallions, spring onions\nCarrot: beets, turnips, rutabaga\nLeek: green onions, spring onions, scallions\nGarlic: elephant garlic, silverskin garlic, black garlic\nOlive Oil: Avocado oil, grapeseed oil, walnut oil\nPinot Noir: Cabernet Sauvignon, Merlot, Syrah\nVeal Stock: chicken stock, beef broth, vegetable broth\nBrown Chicken Stock: chicken broth, beef broth, vegetable broth" + }, + { + "recipe": "Lemon-Scented Broccolini\n1 1/2 pounds broccolini, washed, chopped\n1 cup water\n4 strips lemon peel\nSalt\nInstructions:\nPlace broccolini in a large bowl. Add 1 cup water and tuck lemon peels in and around the broccolini. Cover with plastic wrap and microwave for 5 minutes. Remove from the microwave, drain and add a little salt.\n", + "ingredients_alternatives": "Broccolini: cauliflower, Brussels sprouts, kale\nWater: chicken or vegetable broth\nLemon peel: orange peel, grapefruit peel" + }, + { + "recipe": "Chocolate Sea Salt Rugelach\n2 1/2 cups (325 grams) all-purpose flour, plus more for dusting\n1/4 cup (50 grams) granulated sugar \n1/2 teaspoon kosher salt \n1 cup (226 grams) unsalted butter, cubed and cold\n8 ounces (226 grams) cream cheese, straight from the fridge \n2 large egg yolks plus 1 large whole egg\n1 teaspoon vanilla extract \n1/2 teaspoon almond extract, optional \n1 1/2 cups (260 grams) chocolate chips or chopped chocolate (I prefer milk but any type will do!)\nFlaky salt, for sprinkling \nSprinkles, sanding sugar or turbinado sugar, for sprinkling \nInstructions:\nCombine the flour, granulated sugar and salt in a stand mixer fitted with the paddle attachment. Add the cubed butter, distributing it all over the top of the dry ingredients, then dollop in the cream cheese (1-inch dollops should do it, but it doesn't need to be perfect). Turn the mixer on low speed and mix until the mixture is mostly mealy and there are still some larger clumps of butter and cream cheese intact. With the mixer still running, add the egg yolks, vanilla and almond extract, if using, then continue mixing until the dough comes together. Divide the dough in half and shape into 2 discs. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.\nMelt the chocolate in a double boiler, stirring constantly, or in a microwaveable bowl in 30-second increments, stirring after each. Set aside to cool briefly while you roll out the dough.\nBeat the remaining whole egg with a splash of water for an egg wash. Roll out a dough disc on a lightly floured surface, dusting with flour as needed to prevent it from sticking, until it is a wide rectangle, 18-by-9-inches. Use an offset spatula to spread half of the chocolate over the dough in a thin even layer, leaving a 1-inch border along the long edge that's farthest from you. (Try to work kind of quickly so the chocolate doesn't harden.) Brush the border with a thin layer of egg wash. Starting on the long end closest to you, roll the dough into a long, tight log, then place it seam-side down on a cutting board or baking sheet. Repeat with the remaining dough and chocolate. Refrigerate for at least 1 hour or up to 2 days (depending on fridge space, you might want to cut the log in half so you're dealing with four shorter logs instead of two really long ones; wrap in plastic if refrigerating for longer than 1 hour).\nPreheat the oven to 375 degrees F and line two baking sheets with parchment paper.\nBrush the logs with a thin layer of egg wash, then sprinkle with a few pinches of flaky salt and a ton of sprinkles or sanding sugar. Cut into 1 1/2-inch slices and transfer to the baking sheets, spacing them 1 inch apart. Bake until golden brown on top, about 24 minutes. (You might notice that the cookies seem to sweat and leak out some fat while in the oven; this is completely normal.) Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely, or enjoy them warm! Fully cooled cookies can be stored in an airtight container at room temperature for several days.\n", + "ingredients_alternatives": "Flour: bread flour, whole wheat flour, pastry flour\nSugar: brown sugar, white granulated sugar\nKosher Salt: Himalayan pink salt, flaky sea salt\nButter: unsalted butter, cultured butter, ghee\nCream Cheese: goat cheese, feta cheese\nEgg Yolks: duck eggs, quail eggs\nVanilla Extract: almond extract, lemon extract\nAlmond Extract: nutmeg, cardamom\nChocolate Chips: dark chocolate chips, semisweet chocolate chips\nSprinkles: chopped nuts, chopped dried fruit, edible gold dust" + }, + { + "recipe": "Tart of Spiced Fruit\nPie dough\n1/2 pound dried figs\n1/4 pound raisins\n1/2 pint red wine\n1 pound cooking apples\n1 pound pears\n4 ounces caster sugar\n1 tablespoon flaked almonds\n1/2 teaspoon powdered cloves\n1/2 teaspoon ground mace\n1/2 teaspoon powdered cinnamon\n1/2 teaspoon powdered ginger\nInstructions:\nPreheat the oven to 350 degrees F. Simmer figs and raisins in the wine for 30 minutes. Peel, core and slice the apples and pears. Add them, together with the sugar, almonds, and spices to the figs and raisins and simmer until the apples and pears are soft. Line a dish with pie dough. Fill with the fruit mixture and bake for 1/2 hour or until pastry is cooked.\n", + "ingredients_alternatives": "Dried figs: dates, prunes, apricots\nRaisins: currants, sultanas, cranberries\nRed wine: port wine, sherry, Madeira\nCooking apples: Bramley apples, Granny Smith apples\nPears: Bartlett pears, Anjou pears\nCaster sugar: brown sugar, turbinado sugar\nFlaked almonds: chopped almonds, sliced almonds\nPowdered cloves: ground allspice, ground nutmeg\nGround mace: ground ginger, ground cardamom\nPowdered cinnamon: ground nutmeg, ground allspice\nPowdered ginger: ground turmeric, ground cumin" + }, + { + "recipe": "Pithivier\n1/2 recipe Almond Cream, recipe follows\nPuff pastry, store bought\nEgg wash:\n2 large egg yolks\n1 large egg\n1/4 cup whole milk\n1/4 cup light corn syrup\n1 1/2 tablespoons water\nTo make almond flour:\n1 cup (125 grams) slivered almonds\n1/2 cup plus 2 tablespoons granulated sugar\n1/4 cup all-purpose flour\n1/2 cup plus 1 tablespoon room temperature unsalted butter\n1 large egg\nInstructions:\nPrepare the almond cream, place it in a pastry bag with a large opening (no tip) and set aside.\nPrepare the pithivier: Cut the puff pastry dough in 1/2 and roll each 1/2 into an 8 1/2-inch circle. Each circle will be about 1/8-inch thick. Place 1 of the circles on a parchment paper-covered baking sheet. Pipe a 5-inch-diameter mound of almond cream in the center of the circle. The mound should be about 1-inch high.\nPrepare the egg wash: Whisk together the egg yolks, whole egg, and milk in a small bowl until well combined. Lightly brush the remaining 1 1/2-inch rim of the pastry circle with the egg wash. Place the second circle of puff pastry over the first. Gently press against the sides of the almond cream mound to remove any trapped air. Seal the edges of the 2 layers by pressing the top edge into the bottom edge. This will keep the almond cream from running out as it bakes. Use a sharp knife to give the circle a fluted edge. It should look like a flower when finished. Use a sharp knife to pierce a 1/2-inch slit in the top layer at the center of the almond cream mound. This will allow steam to escape during baking.\nThis dessert usually has a classic pattern scored into its top. If you would like to try it, use a sharp knife to score a curved line that begins at the top of the mound and ends at the bottom of the mound. Repeat this line every 1/2-inch around the circumference of the mound, but be careful not to cut through the top layer and into the almond cream. Let the pithivier rest in the refrigerator for 1 hour before baking. (At this point, you can wrap the pithivier well in plastic wrap and freeze for up to 2 weeks. Let it thaw in the refrigerator or in your backpack before baking.)\nPreheat the oven to 350 degrees F (175 degrees C). Bake the pithiviers until it begins to brown slightly, about 20 minutes.\nMeanwhile, prepare the glaze: Stir together the corn syrup and water. Remove the pithivier from the oven and brush it well with the corn syrup mixture. This adds sweetness, enhances the color, and gives it a crispy crust. Lower the oven 20 degrees and continue to bake until well risen and evenly browned, about another 15 minutes. The baked pithivier should be flaky and tender, and the almond cream center still moist. Remove the baking sheet from the oven and let cool on a wire rack. The pithivier is best when served while it is still slightly warm. Use a serrated knife to slice it.\nI can't tell you how long the baked Pithivier can be stored because I never have any leftovers!\nIt is possible to buy almond flour (use 1 cup if you do) but it just as easy to make your own. Place the slivered almonds (no skin preferred) and granulated sugar into the food processor. Pulse until the almonds and sugar reach the consistency of flour. It is best to pulse because the heat of the blade will cause the release of the oil from the almonds.\nMix in the flour. Mix in the butter. Add the egg and mix until the mixture becomes light and creamy. Do not overmix or the gluten in the flour will overdevelop and the almond cream will lose its delicate texture when baked.\n", + "ingredients_alternatives": "Almond cream: cashew cream, coconut cream\nPuff pastry: puffed rice, choux pastry\nEgg wash: egg yolk only, egg white only\nAlmond flour: hazelnut flour, macadamia nut flour\nGranulated sugar: brown sugar, turbinado sugar\nAll-purpose flour: whole wheat flour, spelt flour\nRoom temperature unsalted butter: unsalted butter melted, ghee" + }, + { + "recipe": "Fire and Ice Peach and Jalapeno Soup Ice Bowls with Cotton Candy\n3 cups peeled, pitted and diced peaches\n1/2 cup peach schnapps\n1 cup dry white wine\n1 handful mint leaves\n1 jalapeno, seeds removed depending on desired heat\n3 tablespoons sugar\n3 tablespoons heavy cream\nCrystalline sugar, for garnish, optional\nCotton candy, for garnish (can be found in the candy aisle of most grocery stores)\nInstructions:\nFill a shot glass ice tray with water and freeze overnight.\nCombine all the above ingredients in a blender and puree. Set in refrigerator for at least 1 hour to allow all the ingredients to meld. It also will help to keep your ice bowl from melting if your soup is extra chilled. On small plates add about 2 tablespoons of crystal sugar. Put the ice shot glasses on top of the sugar. Pour the soup into the shot glasses, garnish with cotton candy and serve.\n", + "ingredients_alternatives": "Peaches: nectarines, plums, apricots\nSchnapps: rum, brandy, bourbon\nWhite wine: chardonnay, sauvignon blanc, pinot grigio\nMint leaves: basil, rosemary, thyme\nJalapeno: serrano peppers, banana peppers\nSugar: brown sugar, honey, maple syrup\nHeavy cream: half-and-half, whole milk, coconut cream\nCrystalline sugar: granulated sugar, powdered sugar\nCotton candy: candy floss, fairy floss" + }, + { + "recipe": "Pan Roasted Okra with Onions and Five Spices 'Bhindi Sabzi'\n1 1/2 pounds okra\n2 to 4 tablespoons vegetable oil\n1 tablespoon Fivespice Blend (see recipe below)\n1 large onion (about 1/2 pound), peeled and sliced\n1/3 cup water\nLemon juice\nCoarse salt\n3/4 teaspoon cumin seeds\n3/4 teaspoon mustard seeds\n3/4 teaspoon fennel seeds\n3/4 teaspoon sesame seeds\n1/2 teaspoon red pepper flakes\nInstructions:\nWash okra and wipe dry. Trim and leave okra whole. In a large saute pan over medium-high heat, heat the oil until hot. Add the spice blend and let it sizzle for 20 seconds or until the cumin turns a few shades darker. Add the okra and onions, toss and mix, and cook about 10 minutes or until vegetables are streaked brown.\nAdd water and reduce heat to a simmer. Cook, covered, for about 10 minutes or until okra is soft. Uncover and continue cooking until the excess moisture evaporates and the vegetables look glazed. Sprinkle with lemon juice and salt and serve.\nCombine cumin, mustard, fennel and sesame seeds and red pepper flakes.\n", + "ingredients_alternatives": "Okra: eggplant, bell peppers, zucchini, squash\nVegetable oil: canola oil, grapeseed oil, sunflower oil\nFive spice blend: Chinese five spice powder, curry powder, smoked paprika\nOnion: scallions, shallots, leeks\nWater: chicken broth, vegetable broth, white wine\nLemon juice: lime juice, grapefruit juice\nCoarse salt: kosher salt, Himalayan pink salt\nCumin seeds: coriander seeds, caraway seeds\nMustard seeds: brown mustard seeds, yellow mustard seeds\nFennel seeds: anise seeds, licorice seeds\nSesame seeds: poppy seeds, sunflower seeds\nRed pepper flakes: cayenne pepper, red pepper flakes" + }, + { + "recipe": "Stuffed Tenderloin\nHead roast of tenderloin, approximately 1 to 1 1/2 pounds\nKosher salt\nFreshly ground black pepper\nOlive oil\n3 ounces blue cheese\nInstructions:\nPreheat the oven to 450 degrees F.\nSlice roast open lengthwise in middle to create a pocket, being careful to not slice all the way through.\nSalt and pepper the meat on all sides.\nHeat a grill pan over high heat and brush roast with olive oil. Sear the roast on all sides. Remove from the heat, tent with foil and allow to rest for 15 minutes.\nAfter the meat has rested, stuff pocket with the blue cheese. Tie the whole thing together with kitchen string. Return the tied meat to the grill pan, place into the oven and cook until it reaches an internal temperature of 125 degrees F, approximately 20 to 25 minutes. Remove from the oven, wrap in aluminum foil and allow to rest 15 minutes before serving.\n", + "ingredients_alternatives": "Tenderloin: ribeye, sirloin, flank steak\nKosher salt: sea salt\nBlack pepper: pink peppercorns, white pepper\nOlive oil: avocado oil, grapeseed oil, walnut oil\nBlue cheese: goat cheese, feta cheese, gorgonzola cheese" + }, + { + "recipe": "Twice Baked New Potatoes\n1 1/2 pounds small red potatoes (new potatoes)\n3 tablespoons vegetable oil\n1 cup shredded Monterey jack cheese\n1/2 cup sour cream\n3 ounces cream cheese\n1/3 cup minced green onions\n1 teaspoon dried basil\n1 clove minced garlic\n1/2 teaspoon salt\n1/4 teaspoon pepper\n1 pound bacon, cooked and crumbled\n1 cup crushed garlic flavored pretzels\n1/2 stick butter, melted\nInstructions:\nPreheat the oven to 400 degrees F.\nPierce potatoes and rub skins with oil. Place in a shallow baking pan in a single layer. Bake uncovered for 50 minutes or until tender. Allow to cool.\nIn a mixing bowl, combine Monterey jack, sour cream, cream cheese, onions, basil, garlic, salt, and pepper and mix well. When the potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out the pulp, leaving a thin shell. Add pulp to the cheese mixture and mash. Stir in half of the cooked, crumbled bacon. Stuff potato shells.\nIn a separate bowl add the crushed pretzels, the remaining bacon, and the melted butter. Mix well. Top each potato with the pretzel topping.\nPlace in a baking dish or on a cookie sheet and bake for 10 to 15 minutes, or until heated through. These can also be frozen and then baked at a later date. Be sure to thaw before baking.\n", + "ingredients_alternatives": "Small red potatoes: Yukon gold potatoes, new potatoes, red-skinned potatoes\nVegetable oil: canola oil, grapeseed oil, sunflower oil\nMonterey Jack cheese: cheddar cheese, colby cheese, provolone cheese\nSour cream: plain Greek yogurt, heavy cream, cottage cheese\nCream cheese: goat cheese, feta cheese, ricotta cheese\nGreen onions: scallions, spring onions, leeks\nDried basil: oregano, thyme, rosemary\nGarlic: shallots, scallions, leeks\nSalt: kosher salt, sea salt, Himalayan pink salt\nPepper: black pepper, white pepper, pink peppercorns\nBacon: pancetta, prosciutto, bacon\nCrushed garlic flavored pretzels: sesame sticks, pistachios, cashews\nButter: unsalted butter, clarified butter, ghee" + }, + { + "recipe": "Ultimate Macaroni and Cheese\n1 tablespoon vegetable oil\n4 tablespoons minced onions\n4 tablespoons sweet butter\n4 tablespoons flour\n10 ounces milk\n3 ounces white wine\n1/2 teaspoon Hungarian paprika\n6 ounces sharp white cheddar\n3 ounces gruyere cheese\nFresh ground nutmeg, to taste\nSalt and fresh ground white pepper to taste\n3/4 pound cooked macaroni\nInstructions:\nIn a saucepan over low heat, add oil then the onions sweat until translucent. (no color) Add the butter. When butter is melted, stir in the flour, stir until smooth. Meanwhile, in a separate bowl, heat the milk and wine until it boils. Remove from the heat, stir in the paprika, cheese, season to taste with nutmeg, white pepper, and salt. Mix in your cooked macaroni and serve immediately. Note: If you like to turn this dish into a casserole, preheat the oven to 350 degrees, place the macaroni and cheese into a casserole dish, sprinkle 3 tablespoons grated Parmesan cheese on top, then sprinkle 1 tablespoon dried bread crumbs on top of the cheese. Cook for approximately 4 minutes or until lightly brown.\n", + "ingredients_alternatives": "Vegetable oil: canola oil, grapeseed oil, sunflower oil\nOnions: shallots, scallions, leeks\nButter: unsalted butter, ghee\nFlour: all-purpose flour, whole wheat flour\nMilk: almond milk, soy milk, coconut milk\nWhite wine: dry white wine, sparkling water\nHungarian paprika: smoked paprika, sweet paprika\nCheddar cheese: mozzarella cheese, provolone cheese\nGruyere cheese: goat cheese, feta cheese\nNutmeg: cardamom, cinnamon\nSalt and pepper: pink Himalayan salt, black salt\nMacaroni: gluten-free pasta, brown rice pasta" + }, + { + "recipe": "Vanilla Sugar Cookies\n2 1/3 cups plus 2 tablespoons (11-ounces) all-purpose flour\n1 teaspoon salt\n1 teaspoon baking powder\n3/4 cup (1 1/2 sticks; 6-ounces) unsalted butter\n1/2 cup plus 2 tablespoons (4-ounces) granulated sugar\n1 large egg\n1 teaspoon pure vanilla extract\nInstructions:\nIn a medium bowl, sift together the flour, salt, and baking powder. Set aside.\nIn the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and vanilla and beat until combined.\nAdd the flour mixture in 2 batches, scraping down the bowl after each addition. Beat until the dough just comes together, being careful not to over mix.\nTurn out the dough onto a lightly floured surface. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.\nPlace the ball of dough between 2 pieces of parchment paper and roll out to 1/4-inch thick. Keeping the dough in the parchment, transfer to a cookie sheet and place in the refrigerator for at least 1 hour.\nPreheat the oven to 350 degrees F.\nCut out the cookies in the desired shapes and place on a half-sheet pan lined with parchment paper or an un-greased nonstick cookie sheet, at least 1-inch apart. Transfer to the freezer and chill for at least 15 minutes or until they are firm.\nBake until the cookies are light golden brown, about 10 minutes.\nLet cookies cool completely on the sheets before decorating.\n", + "ingredients_alternatives": "Flour: whole wheat flour, spelt flour, rice flour\nSalt: kosher salt, Himalayan pink salt\nBaking powder: baking soda, cornstarch\nButter: coconut oil, ghee\nSugar: brown sugar, maple syrup\nEgg: duck egg, quail egg\nVanilla extract: almond extract, lemon verbena" + }, + { + "recipe": "Swordfish Panini with Arugula and Lemon Aioli\n2/3 cup mayonnaise\n1 lemon, zested\n2 tablespoons fresh lemon juice\n1 clove garlic, minced\n1/4 teaspoon salt\n1/4 teaspoon freshly ground black pepper\n1 1/2 tablespoons olive oil\n4 (6-ounce) pieces swordfish, about 1-inch thick\nSalt and freshly ground black pepper\n1 tablespoon herbes de Provence\n2 cloves garlic, minced\n1 loaf focaccia bread\n2 ounces (about 2 cups) fresh arugula greens\nInstructions:\nFor the Lemon Aioli: Mix together all the ingredients in a small bowl. Set aside.\nFor the Swordfish Panini: Warm the olive oil in a large, heavy skillet over medium-high heat. While the pan heats, season the fish with salt and pepper. Rub the herbs de Provence and minced garlic all over the fish. Cook the fish in the skillet until just cooked through and golden, about 2 to 3 minutes per side, depending on the thickness of the fish.\nCut the bread into 4 sandwiches that will accommodate the size of the fish fillet. Cut the bread in half to make a top and bottom for the sandwich. Spread the Lemon Aioli on both halves of the sandwich. Top the bottom half with a handful (about 1/2 cup) of arugula greens. Top the arugula greens with the cooked swordfish, and top the sandwich with the remaining bread.\nServe immediately.\n", + "ingredients_alternatives": "Mayonnaise: hummus, tahini, or Greek yogurt\nLemon zest: orange zest, lime zest\nFresh lemon juice: white wine vinegar, apple cider vinegar\nGarlic: shallots, green onions\nSalt: kosher salt, Himalayan pink salt\nBlack pepper: Thai chili flakes, smoked paprika\nOlive oil: avocado oil, grapeseed oil, walnut oil\nHerbs de Provence: Italian seasoning, thyme, rosemary\nGarlic: shallots, green onions\nFocaccia bread: baguette, ciabatta, or any other type of bread you prefer." + }, + { + "recipe": "Celeriac Puree\n1 large celeriac, about 2 pounds/1 kg\n1/4 cup/60 ml milk\nJuice of 1/2 lemon\n1 bay leaf\n1 teaspoon salt\n3 tablespoons butter\n1/4 cup/60 ml cream\nFreshly ground black pepper\nInstructions:\nPeel and cut the celeriac into roughly 1-inch/2.5 cm pieces. Put the milk, lemon juice, and bay leaf in a large pot, pour over 8-cups/2 liters water. Add the salt, bring to a boil, and simmer until the celeriac is very tender.\nDrain, reserving 1 cup/250 ml of the liquid. Remove the bay leaf. Stir the butter and cream into the celeriac, then puree until very smooth in a blender, adding as much of the reserved cooking liquid as needed to achieve a soft, smooth consistency. Season with pepper and salt, and serve.\n", + "ingredients_alternatives": "Celeriac: turnips, rutabaga, parsnips\nMilk: almond milk, soy milk, coconut milk\nLemon juice: orange juice, grapefruit juice\nBay leaf: thyme, rosemary, sage\nSalt: Himalayan pink salt, sea salt\nButter: ghee, coconut oil, olive oil\nCream: half-and-half, heavy cream, Greek yogurt\nPepper: black pepper, white pepper, pink peppercorns" + }, + { + "recipe": "Clear Peppermint Meringue Pie\n1 cup all-purpose flour, plus more for dusting (see Cook's Note)\n1/4 cup sweetened cocoa powder \n3 tablespoons confectioners' sugar \n2 tablespoons vegetable oil \n1/4 teaspoon fine salt \n4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces \nNonstick cooking spray, for the foil \n2 ounces bittersweet chocolate, chopped \n5 teaspoons coconut oil \nThree 1/4-ounce packages unflavored powdered gelatin\n1 cup granulated sugar \n1/2 teaspoon peppermint extract \n1/4 cup plus 2 tablespoons granulated sugar\n1 teaspoon lemon juice \n1/4 teaspoon fine salt \n2 large egg whites \n1/4 teaspoon peppermint extract \n10 soft peppermints (about 2 ounces), crushed, plus more for topping \nChocolate curls, for topping \nInstructions:\nFor the chocolate crust: Pulse the flour, cocoa powder, confectioners' sugar, oil and salt in a food processor until the texture of fine meal. Add the butter and pulse until pea-size pieces form. Sprinkle in 2 tablespoons ice water and pulse until the dough begins to come together. If the dough doesn't hold together, add up to 2 more tablespoons ice water, 1 tablespoon at a time, and pulse again.\nTransfer the dough to a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 2 hours and up to overnight. \nRoll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Freeze 20 minutes. \nMeanwhile, preheat the oven to 350 degrees F and coat a sheet of aluminum foil with nonstick spray. \nPierce the bottom of the chilled dough all over with a fork. Line the dough with the foil, sprayed-side down, and fill with pie weights or dried beans. Bake until the edges are set, about 20 minutes. Remove the foil and weights and continue baking until the crust is no longer glossy on the bottom, 5 to 10 minutes. Transfer to a rack and let cool completely. \nAdd the chocolate and coconut oil to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the mixture is melted and smooth, about 1 minute. Paint a thin layer of chocolate all over the bottom and sides of the crust. Let set at room temperature until the chocolate is hardened, about 15 minutes. \nFor the filling: Put 1 1/2 cups water in a medium saucepan and sprinkle over the gelatin. Let sit until the gelatin is absorbed, 2 to 3 minutes. Add the granulated sugar and heat over medium heat, whisking occasionally, just until the gelatin and sugar are dissolved, 3 to 4 minutes. Remove from the heat and whisk in the peppermint extract. \nPour the gelatin mixture into a large bowl and stir in 2 cups cold water. Use a spoon to scoop away any bubbles at the surface. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken and is the consistency of thin fruit jelly, 30 to 45 minutes. \nPour the gelatin mixture into the crust and refrigerate until set, at least 4 hours and up to overnight. \nFor the meringue: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water. \nAdd the granulated sugar, lemon juice, salt and egg whites to the mixing bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar is completely dissolved (about 150 degrees F). \nTransfer to the stand mixer fitted with the whisk attachment, add the peppermint extract and beat on medium-high speed until the mixture is cool and the whites hold stiff peaks, about 5 minutes. \nTo assemble: Arrange the crushed peppermints around the edge of the pie. Cut into slices and top each with meringue, chocolate curls and more crushed peppermint.\n", + "ingredients_alternatives": "Flour: all-purpose flour, whole wheat flour, pastry flour\nCocoa powder: dark cocoa powder, Dutch-process cocoa powder\nConfectioners' sugar: powdered sugar, granulated sugar\nVegetable oil: canola oil, grapeseed oil, sunflower oil\nSalt: kosher salt, Himalayan pink salt\nButter: unsalted butter, cultured butter, ghee\nCoconut oil: coconut butter, shea butter\nGelatin: agar agar, kuzu\nSugar: brown sugar, muscovado sugar, turbinado sugar\nPeppermint extract: peppermint essential oil, spearmint essential oil\nLemon juice: white wine vinegar, apple cider vinegar\nEgg whites: duck eggs, quail eggs, goose eggs\nPeppermint extract: peppermint tea, peppermint tincture\nCrushed peppermints: chopped peppermint leaves, ground peppermint\nChocolate curls: chocolate chips, chocolate shavings" + }, + { + "recipe": "Neapolitan Ragu\nExtra-virgin olive oil\n8 Ultimate Meatballs, recipe follows\n2 tablespoons kosher salt, plus more for seasoning\n1 tablespoon black peppercorns, plus freshly ground black pepper for seasoning\n2 tablespoons fennel seeds\n1 rack 8 pork spare ribs, cut into 2 to 3-rib pieces\n1 (2 pound) boneless pork shoulder, cut into 2 pieces (so it cooks at the same time as the ribs/meatballs)\n4 sprigs fresh thyme\n4 sprigs fresh oregano\n4 medium carrots, roughly chopped\n1 large onion, roughly chopped\n2 ribs celery, roughly chopped\n2 cups dry red wine\n3 (28-ounce) cans tomatoes (recommended: San Marzano)\n2 tablespoons tomato paste\n2 pounds spaghetti, cooked al dente in salted water\n1 cup roughly chopped raisins\n1 cup toasted pine nuts, roughly chopped\n1 cup roughly chopped flat-leaf parsley\nExtra-virgin olive oil\n1 small to medium onion, chopped\n2 small garlic cloves, chopped\n1 1/2 tablespoons finely chopped fresh parsley leaves\n3 thick slices firm white bread, crust removed, cut into cubes (about 2 cups)\n3/4 cup milk\n1 1/2 pounds ground beef\n1 1/2 pounds ground pork\n1 large egg\n1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving\nKosher salt and freshly ground black pepper\nInstructions:\nHeat the oven to 350 degrees F.\nSet a large Dutch oven over medium-high heat. Add a 3-count of olive oil and gently brown the meatballs. Meanwhile, with a mortar and pestle, grind the salt, black peppercorns and fennel seeds with some olive oil into a grainy paste. Rub the ribs and shoulder with the mixture.\nRemove the meatballs with a slotted spoon and set aside on a paper towel-lined plate to drain. In the same pot, brown the shoulder pieces and ribs, in batches. Alternately to save time, roast the ribs in a preheated 500 degree F oven for 10 to 15 minutes while you brown the shoulder pieces in the pot.\nRemove the shoulder pieces and ribs to the meatball plate and let rest.\nAdd a little more olive oil to the pot and add the thyme, oregano, carrots, onion and celery. Stir it around and scrape up the bits from the bottom of the pot with a wooden spoon. Cook the vegetables until they are slightly softened and have some nice color. Add the wine, tomatoes and tomato paste and mix well, scraping up any brown bits on the bottom. Nestle the pork shoulder pieces back into the middle of the pot then arrange the ribs around the sauce. Finish by placing the meatballs in the gaps (some of the pieces will be sticking out from the sauce but that's perfectly fine as it will roast and caramelize). Use a spoon to baste everything well, cover, then put the pot into the oven and roast until the pork is tender and the meat is just falling off the rib bones, about 1 to 1 1/2 hours.\nFor the topping: Combine the chopped raisins, toasted pine nuts and parsley in a small bowl.\nUse a slotted spoon to remove the meatballs and ribs to a large platter. Remove the pork shoulder pieces from the pot and allow to rest for 10 minutes before slicing into bite-size pieces and adding them to the platter. Puree the sauce in a food processor then add it back to the pot and set over medium heat. Reduce the sauce until it is rich and thick, about 5 minutes. Season with salt and pepper, if needed. When the spaghetti is cooked, drain and add to a medium bowl. Spoon a little sauce over the spaghetti and the remaining sauce over the platter of meat. Garnish the meat platter with the raisin mixture and serve.\nHeat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but not colored, about 10 minutes. Take the pan off the heat and let the mixture cool.\nAdd the bread to a medium bowl and pour in the milk. Let the bread soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and cheese and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add it to the bowl along with the cooled onion mixture. Gently combine all the ingredients with your hands until just mixed together. Don't overwork the mixture or the meatballs will be tough. Divide the mixture into 8 equal pieces and shape them into 8 nice looking meatballs. Refrigerate until ready to cook.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nSalt: sea salt\nPepper: black pepper\nFennel seeds: anise seeds, coriander seeds\nRibs: chicken breast, pork tenderloin\nOnion: shallots, scallions\nCelery: bell peppers, zucchini\nTomatoes: canned crushed tomatoes, fresh tomatoes\nParsley: cilantro, basil, dill\nRaisins: currants, sultanas\nPine nuts: cashews, macadamia nuts\nBread: baguette, ciabatta, focaccia\nMilk: whole milk, skim milk, almond milk\nBeef: ground beef, ground turkey, ground chicken\nEgg: duck egg, quail egg, goose egg\nParmigiano-Reggiano: pecorino Romano, parmesan cheese" + }, + { + "recipe": "Oyster Dressing\n2 cups yellow cornmeal\n1 teaspoon kosher salt\n1 tablespoon sugar\n2 teaspoons baking powder\n1/2 teaspoon baking soda\n1 cup buttermilk, plus more if needed\n2 eggs\n1 cup canned creamed corn\n2 tablespoons vegetable oil\n1/4 cup vegetable oil\n1 large onion, chopped\n4 stalks celery, chopped\n1/2 teaspoon kosher salt\n1/4 teaspoon freshly ground pepper\n5 ounces oyster crackers, crushed\n1 1/2 teaspoons dried thyme\n1 teaspoon dried sage\n1 pint small oysters with liquor\n2 large eggs, lightly beaten\nInstructions:\nThe day before making the stuffing, bake the cornbread: Preheat the oven to 425 degrees F and place a 10-inch cast-iron skillet in the oven. In a bowl, combine the cornmeal, salt, sugar, baking powder and baking soda. Whisk to combine well. In a large bowl, combine the buttermilk, eggs and creamed corn, whisking to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk.\nSwirl the vegetable oil in the hot cast-iron skillet. Pour the batter into the skillet and bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes. Let cool in the skillet, then crumble 6 cups of the cornbread and spread out on a baking sheet. Let the cornbread dry out at room temperature, uncovered, about 24 hours.\nMake the stuffing: Preheat the oven to 350 degrees F. Heat the vegetable oil in a 12-inch cast-iron skillet over medium-high heat. Add the onion, celery, salt and pepper. Cook, stirring frequently, until the onion and celery are semitranslucent, about 15 minutes. Remove the skillet from the heat; add the crumbled cornbread, oyster crackers, thyme and sage and stir well. Next, add the oysters with their liquor and the eggs; stir until combined. Pat the mixture down into an even layer.\nPut the skillet on the middle rack of the oven and bake until golden brown and crisp around the edges, about 30 to 35 minutes.\n", + "ingredients_alternatives": "Cornmeal: whole wheat flour, all-purpose flour, rice flour\nSalt: Himalayan pink salt, sea salt\nSugar: brown sugar, maple syrup\nBaking powder: baking soda, arrowroot powder\nBaking soda: baking powder, yeast\nButtermilk: plain yogurt, milk, heavy cream\nEggs: duck eggs, goose eggs, quail eggs\nCanned creamed corn: chicken broth, vegetable broth\nVegetable oil: olive oil, avocado oil, grapeseed oil\nOnion: scallions, shallots, leeks\nCelery: fennel, parsley, dill\nSalt: kosher salt, sea salt, Himalayan pink salt\nPepper: black pepper, white pepper, pink peppercorns\nOyster crackers: Ritz crackers, saltines, crostini\nThyme: rosemary, oregano, bay leaves\nSage: rosemary, thyme, bay leaves" + }, + { + "recipe": "Savory Eggs with Peas and Shallots\n2 tablespoons butter\n1 large shallot, very thinly sliced\n8 eggs\nSalt and freshly ground black pepper\n1 package soft herb-flavored cheese, crumbled (recommended: Boursin)\n1 cup green peas\nInstructions:\nMelt butter in a medium skillet over medium heat. Add shallots and cook 3 to 4 minutes. Whisk eggs with salt and pepper and combine with shallots then stir in the cheese and peas, cook 3 to 4 minutes until eggs are firming up but not yet dry. Serve immediately.\n", + "ingredients_alternatives": "Butter: ghee, coconut oil\nShallot: scallion, spring onion\nEggs: duck eggs, quail eggs\nSalt: kosher salt, Himalayan pink salt\nBlack pepper: white pepper, pink peppercorns\nCheese: goat cheese, feta cheese\nGreen peas: frozen peas, canned peas" + }, + { + "recipe": "Cuban-style Burgers on the Grill\n2 pounds ground chuck\nSalt and freshly ground black pepper\n1/2 cup best-quality mayonnaise\n3 cloves roasted garlic, pureed\n1/4 cup Dijon mustard\n4 soft, classic hamburger buns\n8 slices thinly sliced Swiss cheese\n4 slices thinly sliced smoked ham\n2 dill pickles, sliced 1/4-inch thick\nInstructions:\nPreheat the grill to high. Form the meat into 4 (1/4-inch thick) burgers. Season the meat with salt and pepper on both sides. Grill for 2 to 3 minutes on both sides for medium doneness. When the burgers are done, remove from the heat and reduce heat to medium-low.\nMeanwhile, combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper, to taste. Spread both sides of each bun with mayonnaise and mustard. Place a slice of cheese on the bottom portion of each bun, place the burger on top of the cheese, then top the cheese with a slice of ham and another slice of cheese, and finally, the pickle slices. Place the tops of the bun over the pickles, wrap the burgers in aluminum foil, and place them on the grill. Using a heavy pan or a brick wrapped in foil, press down on the burgers for about 30 seconds to 1 minute. Lower the lid on the grill and continue grilling for 1 to 2 minutes, or until the cheese has melted and the bun has become pressed and firm.\n", + "ingredients_alternatives": "Ground Chuck: ground turkey, ground pork, ground lamb\nMayonnaise: hummus, tahini, avocado cream\nDijon Mustard: whole grain mustard, spicy brown mustard\nSwiss Cheese: cheddar cheese, gouda cheese\nHamburger Buns: ciabatta bread, baguette, crusty bread\nSmoked Ham: prosciutto, serrano ham" + }, + { + "recipe": "Minted Bread Sauce\n3 handfuls fresh mint\n1 handful stale bread\nExtra virgin olive oil\nSalt and freshly ground pepper\nRed wine vinegar\n1 teaspoon Dijon mustard\nInstructions:\nFinely chop 3 parts mint to 1 part finely chopped stale bread and stir in some olive oil until the mix has 'loosened.' Then balance the flavors by carefully seasoning and splashing in some vinegar to taste. The flavor improves with time as it sits.;\n", + "ingredients_alternatives": "Mint: basil, lemon balm, tarragon\nBread: crusty bread, pita bread, tortilla chips\nOlive oil: avocado oil, grapeseed oil, walnut oil\nSalt and pepper: kosher salt, sea salt, black pepper\nRed wine vinegar: balsamic vinegar, white wine vinegar\nDijon mustard: whole grain mustard, spicy mustard" + }, + { + "recipe": "Maple Roasted Sweet Potatoes\n4 small sweet potatoes (or 2 large), peeled and cut into 1-inch cubes\n1/4 cup grade B maple syrup, divided\n1/4 cup extra-virgin olive oil, divided\n2 teaspoons kosher salt, plus more for seasoning\n1 teaspoon freshly ground black pepper, plus more for seasoning\n4 large shallots, peeled and thinly sliced\n2 tablespoons balsamic vinegar\nInstructions:\nPreheat the oven to 400 degrees F.\nIn a large bowl add the sweet potatoes, 2 tablespoons of the maple syrup, 2 tablespoons of the olive oil, 2 teaspoons salt and 1 teaspoon pepper. Mix to evenly coat the potatoes and arrange on a sheet tray. Roast until caramelized, golden brown and soft, about 20 to 30 minutes. Be sure to check them after 15 minutes and stir, if needed.\nMeanwhile, in a large skillet over medium-low heat, add the remaining 2 tablespoons of olive oil and the sliced shallots and saute until they start to caramelize, about 5 minutes Add the remaining 2 tablespoons of maple syrup and balsamic vinegar. Season with salt and pepper, to taste. Lower heat to medium and cook until golden brown and caramelized, about 5 minutes. Add water, 1 tablespoon at a time, if the pan becomes dry.\nAdd the roasted sweet potato cubes to the caramelized shallots and transfer to a warm serving dish.\n", + "ingredients_alternatives": "Sweet potatoes: yams, taro, plantains\nMaple syrup: honey, agave nectar\nOlive oil: avocado oil, grapeseed oil\nKosher salt: sea salt\nBlack pepper: white pepper, pink peppercorns\nShallots: scallions, spring onions\nBalsamic vinegar: red wine vinegar, white wine vinegar" + }, + { + "recipe": "Chicken Stew with Parsley Dumplings\n1 teaspoon vegetable or olive oil\n2 cups chopped onions\n1 cup sliced carrots\n1 pound boneless, skinless chicken breast, cut into bite-size pieces, about 2 cups\n2 cups sliced mushrooms\n1 cup frozen peas\n1/2 teaspoon salt, divided\n8 cups reduced-sodium chicken broth\n1 cup all-purpose flour\n1 1/2 teaspoons baking powder\n1/2 teaspoon baking soda\n2 tablespoons chopped fresh parsley leaves\n1/4 teaspoon pepper\n1/2 cup buttermilk\n1 tablespoon olive oil\nInstructions:\nIn a large stock pot or Dutch oven over medium high heat, add the oil. Add the onions and carrots and saute for 1 minute. Add the chicken and cook just until the chicken starts to brown, but is not cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine. Add the chicken broth and set pan over high heat. Bring to a boil. Let simmer 10 minutes.\nMeanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through.\n", + "ingredients_alternatives": "Vegetable or olive oil: avocado oil, grapeseed oil, canola oil\nChopped onions: scallions, shallots, red onion\nCarrots: beets, turnips, radishes\nChicken breast: turkey breast, chicken thighs, tofu\nMushrooms: shiitake mushrooms, cremini mushrooms, portobello mushrooms\nPeas: green beans, snap peas, snow peas\nSalt: kosher salt, sea salt\nChicken broth: vegetable broth, chicken noodle soup broth\nFlour: whole wheat flour, all-purpose flour, gluten-free flour\nBaking powder: baking soda, cornstarch\nBaking soda: baking powder, yeast\nParsley: cilantro, basil, dill\nPepper: black pepper, white pepper, pink peppercorns\nButtermilk: Greek yogurt, soy milk, coconut milk" + }, + { + "recipe": "Sheet Pan Shrimp Scampi\n1 medium summer squash, sliced on the diagonal into 1-inch slices\n1 medium zucchini, sliced on the diagonal into 1-inch slices\n2 tablespoons extra-virgin olive oil, plus more for drizzling\nKosher salt and freshly ground black pepper\n4 tablespoons unsalted butter\n1/4 teaspoon crushed red pepper flakes\n2 cloves garlic, grated\nZest of 1 lemon, plus lemon wedges, for serving\n1/2 loaf French bread, split horizontally, then halved crosswise\n1/4 cup grated Parmesan\n1 1/2 pounds peeled and deveined shrimp, tails removed\n1/4 cup fresh parsley leaves, chopped\nInstructions:\nPreheat the oven to 450 degrees F. Put the squash and zucchini on a baking sheet, drizzle with some olive oil and sprinkle with salt and pepper. Roast until golden, about 15 minutes.\nMeanwhile, combine the butter, red pepper flakes, garlic, lemon zest, 2 tablespoons olive oil, 1/2 teaspoon salt and a couple of grinds of pepper in a large microwave-safe bowl and microwave until the butter is melted, about 1 minute. Drizzle the bread evenly with 2 tablespoons of the butter mixture and sprinkle with the cheese; set aside. Toss the shrimp with the remaining butter mixture.\nAfter the squash and zucchini have roasted for 15 minutes, remove the baking sheet and flip the vegetables, moving them to the center third of the baking sheet. Put the bread on one outer third of the baking sheet and the shrimp on the other. Slide the vegetables closer to the bread so that the shrimp is in a single, even layer. (This is to ensure even cooking.) Return to the oven and cook until the shrimp are cooked through and the bread is golden, 10 to 12 minutes.\nSprinkle with parsley and serve with lemon wedges.\n", + "ingredients_alternatives": "Summer squash: yellow squash, acorn squash, butternut squash\nZucchini: yellow squash, acorn squash, butternut squash\nOlive oil: avocado oil, grapeseed oil, walnut oil\nButter: unsalted butter, coconut oil\nCrushed red pepper flakes: red pepper flakes, paprika\nGarlic: shallots, green onions\nLemon zest: orange zest, lime zest\nFrench bread: Italian bread, baguette, ciabatta\nParmesan: pecorino Romano, parmesan cheese\nShrimp: scallops, mussels, clams" + }, + { + "recipe": "Chocolate Chia Pudding\n70 grams (1 cup) Dutch-process cocoa powder\n160 grams (1/2 cup) Grade A dark, robust maple syrup \n55 grams (1/3 cup) chia seeds \n1 large avocado, pitted and scooped \n1 teaspoon vanilla extract \n1 teaspoon kosher salt \n24 grams (2 tablespoons) coconut oil, at room temperature \nInstructions:\nPlace the cocoa powder in the blender. Microwave 1 cup of water for 1 minute then add to the blender and blend on high for 30 seconds.\nAdd the maple syrup, chia seeds, avocado, vanilla extract and salt plus 1 cup of water to the blender and blend on high for 45 seconds.\nSlowly stream in the coconut oil with the blender still running. Continue to blend on high until the pudding homogenizes, about 1 minute more.\nTransfer to a resealable container and chill in the fridge for at least 2 hours. The pudding will continue to set up as it cools. You can also dose the pudding into individual serving containers then cover and cool.\n", + "ingredients_alternatives": "Cocoa powder: unsweetened cocoa powder, dark chocolate, cacao nibs\nMaple syrup: honey, agave nectar, brown sugar\nChia seeds: flaxseeds, hemp seeds, sesame seeds\nAvocado: mango, papaya, kiwi\nVanilla extract: almond extract, coconut milk, nutmeg\nKosher salt: sea salt, Himalayan pink salt\nCoconut oil: olive oil, ghee, shea butter" + }, + { + "recipe": "Round 2 Recipe - Open Faced Roasted Pork Sandwich\n2 tablespoons canola oil\n1/2 potato, grated\n1/2 cup caramelized onions\n1/2 cup reserved pork, from Garlic and Mustard Pork Roast, roughly chopped, recipe follows\nKosher salt and freshly ground black pepper\n2 tablespoons spicy brown mustard \n2 slices rye bread, toasted\n1/2 cup shredded Cheddar\n1/4 cup spicy brown mustard\n2 tablespoons canola oil\n1 tablespoon chopped garlic\n1 tablespoon brown sugar\n2 teaspoons finely chopped fresh rosemary, plus 2 sprigs\nOne 5 to 6-pound pork shoulder, deboned, rolled and tied securely, skinless or skin-on\nSalt and freshly ground black pepper\nInstructions:\nIn a large nonstick skillet over medium heat, heat the canola oil. Add the potatoes and cook until lightly browned and crispy, about 10 minutes. Add the onions and pork, season with salt and pepper and cook until the onions and pork are heated through. \nPreheat the oven broiler. \nSpread the spicy brown mustard on one side of each slice of bread and place onto a baking sheet. Divide the sauteed pork between the 2 slices of bread. Sprinkle 2 tablespoons cheese over the top of each and broil until the cheese is melted and bubbling, about 2 minutes.\nPreheat the oven to 325 degrees F. \nIn a medium bowl, whisk together the mustard, canola oil, garlic, sugar and chopped rosemary. Place the pork roast on top of a rack fitted in a roasting pan. Place the 2 rosemary sprigs underneath the pork. Sprinkle the roast well with salt and pepper. Using a brush or hands, completely coat the roast with the mustard and garlic paste. \nPlace the roast in the oven and roast until the internal temperature reaches 145 degrees F, 2 1/2 to 3 hours. Remove from the oven, cover loosely with foil and allow to rest for 15 minutes before slicing.\n", + "ingredients_alternatives": "Canola oil: olive oil, avocado oil, grapeseed oil\nPotato: sweet potato, yam, parsnip\nCaramelized onions: sautéed onions, roasted onions\nReserved pork: chicken, beef, turkey\nKosher salt and freshly ground black pepper: sea salt, Himalayan pink salt\nSpicy brown mustard: Dijon mustard, whole-grain mustard\nRye bread: whole wheat bread, sourdough bread\nShredded Cheddar: mozzarella cheese, feta cheese\nBrown sugar: maple syrup, honey\nFresh rosemary: thyme, oregano\nPork shoulder: beef brisket, lamb shoulder" + }, + { + "recipe": "Cheese Souffle with Celeriac, Apple Walnut Salad\n1 tablespoon soft butter\n1 tablespoon flour\n6 ounces milk\n9 egg yolks\n2 ounces Stilton blue cheese, crumbled\n1 teaspoon mild mustard\nSalt and pepper\n8 ounces egg whites\n1 teaspoon corn flour\nPinch salt\n2 cups celeriac, finely sliced into sticks\n1/2 cup Granny Smith apple, finely sliced into sticks\n1/4 cup chopped walnuts, plus extra for garnish\n1/2 teaspoon mild mustard\n3 tablespoons mayonnaise\nInstructions:\nPreheat the oven to 375 degrees F.\nTo make the souffle base, mix together the flour, butter, milk, egg yolks, Stilton, mustard, salt, and pepper, and mix until smooth and set aside. This maybe be prepared a day ahead of time.\nIn a separate bowl, beat the egg whites, corn flour, and salt until stiff but fluffy. Add a small amount of the egg whites to the souffle base and blend. Add the remaining egg whites to the mixture and fold gently. Gently spoon in the mixture into 6 buttered ramekins and place in the oven. Bake souffles for approximately 10 minutes until they have risen and are golden. Once you remove them from the oven, allow to rest for 1 minute before serving.\nTo prepare the salad, mix all of the ingredients together.\nTo serve, place the salad on each plate on the side and remove the souffle from the ramekins and invert 1 onto each plate. Top the souffle with chopped walnuts.\n", + "ingredients_alternatives": "Butter: unsalted butter, ghee\nFlour: all-purpose flour, whole wheat flour\nMilk: almond milk, soy milk, coconut milk\nEgg yolks: duck eggs, goose eggs\nStilton blue cheese: cheddar cheese, gouda cheese\nMustard: Dijon mustard, honey mustard\nSalt and pepper: Himalayan pink salt, black pepper\nEgg whites: egg substitute, meringue powder\nCorn flour: cornstarch, arrowroot powder\nSalt: kosher salt, sea salt\nCeleriac: turnips, rutabaga\nApple: pear, peach\nWalnuts: pecans, hazelnuts\nMustard: brown mustard, yellow mustard\nMayonnaise: vegan mayonnaise, tahini sauce" + }, + { + "recipe": "Ranch Chicken Salad Cups\n8 slices bacon, chopped\n1/4 cup sour cream\n1/4 cup mayonnaise\n2 tablespoons buttermilk\n3 tablespoons chopped scallions\n2 tablespoons chopped fresh dill\nKosher salt and freshly ground pepper\n3 cups shredded rotisserie chicken (skin removed)\n1 16-ounce container Campari or other small vine-ripened tomatoes, quartered\n1 avocado, diced\n2 heads Bibb lettuce, leaves separated\n4 dinner rolls\nInstructions:\nCook the bacon in a medium skillet over medium heat, stirring, until crisp, about 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon.\nWhisk the sour cream, mayonnaise and buttermilk in a large bowl. Add the scallions, dill, 1/2 teaspoon salt and a few grinds of pepper; whisk to combine. Add the chicken and half each of the bacon and tomatoes; toss to coat. Add the avocado and gently toss.\nServe the chicken salad in the lettuce leaves; top with the remaining bacon and tomatoes. Serve with the dinner rolls.\n", + "ingredients_alternatives": "Bacon: pancetta, prosciutto, serrano ham\nSour cream: Greek yogurt, cottage cheese, ricotta cheese\nMayonnaise: hummus, tahini, avocado puree\nButtermilk: plain yogurt, sour cream, coconut milk\nScallions: shallots, green onions\nDill: parsley, cilantro, tarragon\nKosher salt: sea salt\nFreshly ground pepper: black pepper\nRotisserie chicken: baked chicken, grilled chicken, turkey breast\nTomatoes: grape tomatoes, cherry tomatoes, plum tomatoes\nAvocado: mango, papaya, kiwi" + }, + { + "recipe": "Main Lobster Roll\n2 gallons salted water\n4 live lobsters\n2 cups prepared mayonnaise\n1cup finely diced celery\n1cup finely diced onion\n1 teaspoon paprika\n1/2 teaspoon salt\n1 tablespoon fresh lemon juice\n1/4 teaspoon freshly ground black pepper\nClarified butter, for brushing rolls\n4 top-split hot dog buns\nLemon wedges, for serving\nInstructions:\nIn a large pot, bring the water to a boil. Add the lobsters. Bring the water back to a rolling boil and start a timer for 8 minutes. When the timer sounds remove the cooked lobsters and put them into an ice bath to stop the cooking process. When cooled, remove all the lobster meat and cut into 1/2-inch dice. Refrigerate cooked lobster until you are ready to assemble the sandwiches.\nFor the dressing:\nMix the mayonnaise, celery, onion, paprika, salt, lemon juice and pepper in a mixing bowl. Add the lobster pieces, stirring to combine. Cover and refrigerate until ready to serve.\nFinal assembly:\nUsing clarified butter, brush both sides the hot dog buns and toast in a hot saute pan or on a griddle until golden brown. While still warm, divide the lobster roll filling evenly among buns. Serve with fresh lemon wedges and favorite side dish.\n", + "ingredients_alternatives": "Salted water: chicken or vegetable broth, clam juice\nLobsters: crabs, shrimp, scallops\nMayonnaise: Greek yogurt, hummus, tahini\nCelery: lettuce, spinach, kale\nOnion: scallions, shallots, red onion\nPaprika: smoked paprika, chipotle powder\nSalt: Himalayan pink salt, sea salt\nLemon juice: lime juice, white wine vinegar\nPepper: black pepper, cayenne pepper\nBrushing butter: olive oil, coconut oil\nHot dog buns: hoagie rolls, baguette slices\nLemon wedges: citrus wedges, fruit wedges" + }, + { + "recipe": "Fried Chicken Sandwich with Sriracha Aioli and Asian Slaw\nTwo 3-pound whole chickens\nKosher salt\n2 ounces heavy cream\n2 cloves black garlic\n1 egg white\nSoy sauce\nYuzu kosho\nCanola oil, for frying\n4 cups milk\n5 eggs\n4 cups all-purpose flour seasoned with salt, pepper and lime zest\n12 ounces panko, pulsed in food processor\n2 ounces Sriracha\n1 ounce fish sauce\n1 ounce ginger, peeled\n1 ounce gochujang\n1 ounce sesame oil\n1 ounce rice vinegar\n1 ounce yuzu kosho\n1 ounce yuzu\n1 clove garlic, blanched and shocked\n6 ounces canola oil\n2 carrots, julienned\n1 head napa cabbage, julienned\n1 bunch scallions, thinly sliced\n1 ounce peanuts, toasted and roughly chopped\n1 ounce fish sauce\n1 ounce ginger, grated\n1 ounce soy sauce\n1 ounce rice wine vinegar\n1 ounce fresh yuzu juice\n1 ounce yuzu kosho\n4 Yukon gold potatoes\nKosher salt\n2 Fresno chiles, sliced\n1 bunch cilantro leaves\n1 green papaya, sliced\n1 ounce toasted sesame oil\n4 sesame seed buns\nInstructions:\nFor the chicken: Break down the chickens, removing all bones. Remove the tenders. Pound the breasts and thighs separately. Sprinkle all of the chicken pieces with salt.\nPreheat the oven to 220 degrees F. In a food processor, puree the chicken tenders with the cream, garlic, egg white, a touch of soy sauce and some yuzu kosho until smooth. Using this mixture, glue the thigh and breast together like a sandwich. Cook the chicken for 30 minutes. Cool the chicken in the refrigerator.\nPreheat a deep fryer with canola oil until a deep-frying thermometer inserted into the oil reaches 350 degrees F.\nBeat the milk and eggs together for an egg wash. Dust the chicken in the seasoned flour, then dip in the egg wash and coat with the panko. Deep fry until golden brown and warm on the inside. Keep the oil hot for later use.\nFor the aioli: Put the Sriracha, fish sauce, gochujang, sesame oil, vinegar, yuzu kosho, yuzo and garlic in a blender. Blend while slowly adding the canola oil until thick. Transfer to a squirt bottle.\nFor the slaw: Place the carrots, cabbage and scallions in a bowl along with the peanuts. Marinate with the fish sauce, ginger, soy sauce, rice vinegar, yuzu juice and yuzu kosho.\nFor the chips: Peel and cut the potatoes using a mandoline into gaufrettes. Soak in cold water. Fry the potatoes golden brown, and then season with kosher salt.\nLayer the aioli, fried chicken, some cilantro leaves, papaya slices and a drizzle of sesame seed oil on the buns, and serve with the chips on the side.\n", + "ingredients_alternatives": "Chicken: duck, quail, pheasant, Cornish game hen\nSalt: Himalayan pink salt, Maldon salt\nCream: half-and-half, heavy cream, coconut cream\nGarlic: shallots, scallions, leeks\nEgg white: chicken egg white, duck egg white, goose egg white\nSoy sauce: tamari, nama shoyu, miso paste\nYuzu kosho: Korean chili flakes, Sichuan peppercorns, smoked paprika\nCanola oil: grapeseed oil, sunflower oil, avocado oil\nMilk: almond milk, cashew milk, coconut milk\nFlour: all-purpose flour, bread flour, whole wheat flour\nPanko: crispy rice cakes, puffed rice, cornstarch\nSriracha: sambal oelek, chili paste, hot sauce\nFish sauce: nuoc cham, fish sauce with lime, fish sauce with garlic\nGinger: turmeric, ginger powder, crystallized ginger\nGoji berries: dried apricots, dates, prunes\nRice vinegar: balsamic vinegar, red wine vinegar, apple cider vinegar\nYuzu juice: citrus juice, orange juice, grapefruit juice\nPeanuts: cashews, almonds, macadamia nuts\nFish sauce: anchovy fillets, fish sauce with garlic, fish sauce with lime\nGinger: ginger powder, crystallized ginger, pickled ginger\nSoy sauce: soy sauce with mushrooms, soy sauce with garlic, soy sauce with ginger\nRice wine vinegar: rice vinegar with mushrooms, rice vinegar with ginger, rice vinegar with garlic\nGreen papaya: green bell peppers, jalapenos, serrano peppers\nTofu: tempeh, seitan, vegan sausage\nBuns: ste" + }, + { + "recipe": "Parrillada Argentina with Red and Green Chimichurri Sauces\n2 cups vegetable oil\n1 cup fresh oregano leaves, finely chopped\n1 tablespoon ground cumin\n1 tablespoon Spanish paprika\n1 bunch fresh Italian parsley leaves, finely chopped\n6 bunches fresh Italian parsley, cleaned and dried\n1 tablespoon sea salt\n1/2 cup olive oil\n1/2 cup vegetable oil\n1/4 cup red vinegar\n1/4 cup rice vinegar\n1/4 cup white vinegar\n12 cloves fresh garlic, peeled\n1/8 tablespoon cumin\n1/8 tablespoon fresh oregano leaves\n1/8 tablespoon red pepper flakes\n1/8 tablespoon freshly ground black pepper\n6 bunches fresh Italian parsley, cleaned and dried\n1 tablespoon sea salt\n1/2 cup olive oil\n1/2 cup vegetable oil\n1/4 cup red vinegar\n1/4 cup rice vinegar\n1/4 cup white vinegar\n12 cloves fresh garlic, peeled\n1/2 cup Spanish paprika\n1/8 tablespoon cayenne pepper\n1/8 tablespoon cumin\n1/8 tablespoon red pepper flakes\n1/8 tablespoon fresh oregano\n1/8 tablespoon freshly ground black pepper\n1/2 cup freshly squeezed lemon juice\n1 tablespoon Dijon mustard\n1/4 teaspoon sea salt\n1/8 tablespoon freshly ground black pepper\n1 egg yolk\n3/4 cup extra-virgin olive oil\n10 ounces grass-fed hanger steak\n10 ounces grass-fed skirt steak\n5 bone-in grass-fed short ribs\n1 Argentine pork sausage\n1 Argentine blood sausage\n1 lobe veal sweetbreads\nSea salt\n1 vine-ripe tomato\nChopped fresh oregano\n2 green hot peppers\n8 asparagus stalks\nInstructions:\nFor the seasoning oil: Mix the oil, oregano, cumin, paprika and parsley in a bowl. Refrigerate for half of a day.\nFor the green chimichurri: In a food processor add a third of the parsley, roughly chopped. Dissolve the sea salt into 1/2 cup of water and set aside. Add the olive oil, vegetable oil, red vinegar, rice vinegar, white vinegar and the garlic. Add half of the salt water solution, and start mixing for 3 to 5 minutes. Add in the cumin, oregano, pepper flakes and black pepper. Then add the remaining parsley in 2 batches and mix for 3 to 5 minutes for each batch. Add more of the salt water solution if necessary.\nFor the red chimichurri: In a food processor add a third of the parsley, roughly chopped. Dissolve the sea salt into 1/2 cup of water and set aside. Add the olive oil, vegetable oil, red vinegar, rice vinegar, white vinegar and the garlic. Add half of the salt water solution, and start mixing for 3 to 5 minutes. Add the cayenne pepper, paprika, cumin, pepper flakes, oregano and black pepper, and mix for 6 minutes. Then add the remaining parsley in 2 batches and mix for 3 to 5 minutes for each batch. Add more of the salt water solution if necessary.\nFor the citrus vinaigrette: In a small bowl, mix the lemon juice, mustard, salt, pepper and egg yolk with a whisk. Add the olive oil while mixing gently, until emulsified. Add water, up to 1/4 cup, as needed.\nFor the meat and vegetables: Heat the grill to very high heat, 410 degrees F. Reserve one section of the grill separate from the vegetables, and heat to medium heat, 250 degrees F.\nSparingly brush the prepared seasoning oil on all sides of the hanger steak, skirt steak, short ribs, pork sausage and blood sausage. Place the meat on the grill at a diagonal angle, and sprinkle the tops of all cuts with sea salt. Turn the meats only diagonally when you see a deep grill mark and the meat is sizzling. Sprinkle the other side of the meat with sea salt and cook the meat until medium rare. For the sweetbreads, cut the lobe in the middle and leave it uncut on one side so it hinges. Coat it in the seasoning oil and sea salt and grill it first on the cut side. Then close it and grill both opposite sides until golden and crisp.\nCut the tomato in half and make a cross with a sharp knife in the center of the pulp. Coat with the seasoning oil, and pour a small tablespoon of the oil in the center of the core. Season with salt and add some oregano. Place on the grill, cut-side up. Cook until soft with char around the edges and bottom. Coat the green peppers with the seasoning oil and char them until soft and well done.\nCut the white bottoms off of the asparagus, and peel them half way up the stalk. Blanch them in salted hot water for 3 minutes in a small pot, and then place them in a medium bowl of ice water. Dry them and coat in the seasoning oil, and sprinkle them with salt. Place them on the grill over medium heat until they are nicely marked on both sides.\nPlate the meat, sausages, tomatoes, peppers and asparagus on a traditional wooden Argentine plate, sprinkle with sea salt and serve with the chimichurri sauces and the vinaigrette.\n", + "ingredients_alternatives": "Vegetable oil: canola oil, grapeseed oil, sunflower oil\nFresh oregano leaves: marjoram, thyme, rosemary\nGround cumin: coriander, caraway seeds, fennel seeds\nSpanish paprika: smoked paprika, chili powder, cayenne pepper\nRed vinegar: apple cider vinegar, white wine vinegar, balsamic vinegar\nRice vinegar: white rice vinegar, brown rice vinegar, sake vinegar\nWhite vinegar: distilled white vinegar, apple cider vinegar, white wine vinegar\nGarlic: shallots, scallions, leeks\nCumin: caraway seeds, fennel seeds, coriander\nRed pepper flakes: ancho chili powder, smoked paprika, chipotle powder\nFreshly ground black pepper: black peppercorns, Tellicherry pepper, pink peppercorns\nFresh oregano: Greek oregano, Turkish oregano, Mexican oregano\nEgg yolk: goose egg yolks, duck egg yolks, quail egg yolks\nExtra-virgin olive oil: Kalamata olive oil, Frantoio olive oil, Moroccan argan oil\nGrass-fed hanger steak: Angus beef, Hereford beef, Wagyu beef\nGrass-fed skirt steak: flank steak, ribeye steak, sirloin steak\nBone-in grass-fed short ribs: beef short ribs, pork short ribs, lamb short ribs\nArgentine pork sausage: Chorizo, morcilla, merguez\nArgentine blood sausage: Black pudding, white pudding, blood sausage\nVeal sweetbreads: calf's liver, veal kidneys, pancreas\nSea salt: Himalayan pink salt, fleur de sel, Maldon salt" + }, + { + "recipe": "Jumbo Lump Crab Cakes\n1 cup soy oil\n1/2 cup onions, small dice\n3/4 cup peppers (red, green and yellow), small dice\n3 egg yolks\n1/4 cup fresh lime juice\n1/4 cup Dijon mustard\n1/2 tablespoon hot pepper sauce\n1 tablespoon Vietnamese fish sauce\n1 tablespoon freshly ground white pepper\n1 1/4 pounds jumbo lump crabmeat from Maine\n1 1/2 tablespoons each of dill, chives and parsley, cleaned, stems removed and roughly chopped\n1/4 loaf of fresh bread, crust removed, processed into crumbs\n1 cup Panko (Japanese) bread crumbs\nVegetable oil for sauteing\nInstructions:\nIn a saucepan over medium heat, place the oil, onions, and peppers, and simmer until tender, about 7 minutes. Combine the egg yolks, lime juice, mustard, hot pepper sauce, fish sauce, and white pepper in a large bowl. Remove the oil and vegetables from the heat. Slowly pour into the yolk mixture, whisking constantly. Begin by pouring with small splashes, incorporating the oil completely before adding more. The heat of the oil will cook the yolks as you go, and you should end up with a hollandaise-like sauce when all the oil has been blended. Return the bowl to the heat for 30 seconds, whisking constantly to insure that the sauce is fully incorporated. Set the sauce down over a bowl of ice and whisk to cool quickly. Refrigerate the sauce, covered, until well chilled.\nPick over crabmeat to remove any shell pieces. Add the herbs and gently toss, taking care not to break up the crab. Add two or three heaping tablespoons of the chilled sauce to the crab and gently combine. Add enough of the fresh breadcrumbs to bind the crab mixture. Check to see that the mixture is moist (the breadcrumbs will absorb moisture as the crab mixture sits) and add more sauce or breadcrumbs as needed and taste for seasoning. Spread Japanese breadcrumbs on a work surface and place ring mold on top. Pat the crab into the mold and top with more Japanese breadcrumbs. Tap down to secure crumbs. Remove crab cakes from the mold and set aside. Repeat until all crab is used.\nHeat some of the vegetable oil in a large saute pan over medium heat. Sauteing in batches, brown the crab cakes on both sides, about 2 minutes per side. Reserve on an ovenproof platter. Place platter in a pre-heated 350-degree oven until heated through, about 5 minutes, and serve.\n", + "ingredients_alternatives": "Soy oil: canola oil, grapeseed oil, or any other neutral-tasting oil\nOnions: shallots, scallions, or any other mild onion variety\nPeppers: bell peppers, padrons, or any other sweet pepper variety\nEgg yolks: duck eggs, goose eggs, or any other rich and creamy egg variety\nLime juice: grapefruit juice, orange juice, or any other acidic fruit juice\nDijon mustard: whole-grain mustard, spicy brown mustard, or any other flavorful mustard\nHot pepper sauce: sriracha, Frank's RedHot, or any other spicy condiment\nVietnamese fish sauce: tamari, soy sauce, or any other savory umami-rich sauce\nFreshly ground white pepper: black pepper, pink peppercorns, or any other mild pepper variety\nCrabmeat: Alaskan king crab, Dungeness crab, or any other high-quality crab meat\nHerbs: parsley, chives, cilantro, basil, or any other mild herb variety" + }, + { + "recipe": "Lemon-Ginger Ice in Lemon Cups\n8 medium to large lemons\n1 1/2 cups sugar\n2 cups water\n2-inch piece fresh ginger, peeled and sliced\nCrushed ice\n1 lemon, zest finely grated\nFresh mint leaves, for garnish\nInstructions:\nTo make the lemon cups: Trim a very thin slice off of the lemon bottoms so they'll sit sturdy when standing up. Cut off the top 1/3 of the lemon and reserve to cap the cups. Carefully hollow out each lemon with a teaspoon, turning and digging into the pith so the entire inside of the fruit comes out, take care to leave the lemon shell in tact. Chop and mash the lemon pulp and strain into a blender. (You should have about 1 cup of fresh lemon juice, reserve it for the filling.) Freeze the lemon cups in egg cartons, with their lids, at least 1 hour or up to overnight. The frozen shell will prevent the lemon ice from melting too quickly when you serve it.\nTo make the ginger syrup: Combine the sugar, water, and ginger in a pot over medium heat. Gently simmer and stir for 2 minutes until the sugar is dissolved and the ginger fragrant ¿ do not allow the syrup to boil or get dark. Remove from heat, cover, and steep until cool.\nFill a blender with crushed ice, pour in the reserved cup of fresh lemon juice, add the ginger syrup (remove the big pieces of ginger), and process until slushy. Add the lemon zest and blend again. Freeze for 1 hour to firm it up a bit. Scoop the lemon ginger ice into the prepared lemon cups, garnish with mint leaves, top with the lemon cap, and serve. Serve in egg cups for a great presentation.\n", + "ingredients_alternatives": "Lemons: oranges, grapefruits, limes\nSugar: brown sugar, maple syrup, honey\nWater: sparkling water, coconut water\nGinger: turmeric, galangal, wasabi\nCrushed ice: crushed pineapple, crushed berries\nLemon zest: orange zest, lime zest\nMint leaves: basil, lemon balm, cilantro" + }, + { + "recipe": "Ouzo Lemon Spritzer\n2 ounces ouzo\n4 fresh mint leaves\nJuice of 1 lemon\nSoda water\nOrange slices, for garnish\nInstructions:\nPlace the ouzo, mint and lemon juice in a cocktail shaker with ice and shake vigorously. Strain over ice and top with soda water. Garnish with an orange slice and serve.\n", + "ingredients_alternatives": "Ouzo: pastis, anise-flavored liqueur\nMint leaves: basil, lemon balm, tarragon\nLemon juice: grapefruit juice, lime juice\nSoda water: sparkling water, tonic water" + }, + { + "recipe": "French Toast Buns\n1/4 cup milk\n2 eggs \n2 potato buns\n2 tablespoons butter \nInstructions:\nIn a shallow bowl, whisk together the milk and eggs until well combined. Dunk both sides of the buns in the egg mixture until completely saturated, about 20 seconds on each side.\nIn a medium saucepan set over medium heat, melt the butter and place the buns on top. Using a spatula, lightly press down on the buns so they make contact with the hot butter. Cook until golden, about 5 minutes on each side.\n", + "ingredients_alternatives": "Milk: almond milk, soy milk, coconut milk\nEggs: tofu, chickpea flour\nPotato buns: gluten-free bread, rice flour bread\nButter: coconut oil, ghee" + }, + { + "recipe": "Pan-Seared Sole with a White Wine Mustard Sauce and Zucchini Fritters and Rice Almandine with Cranberries\n3 sole fillets\nSalt and pepper\nOlive oil, for sauteing \nWhite Wine Mustard Sauce, recipe follows\nGreen olives, chopped\nZucchini Fritters, recipe follows\nRice Almandine, recipe follows\n1 cup white wine\n1 cup yellow mustard\n1 cup heavy cream\n3 zucchini\nSalt \n1 egg, beaten \n1/2 cup Italian bread crumbs \n1 clove garlic, minced \nVegetable oil, for sauteing \n1 cup long grain rice\n1/8 cup dried cranberries\n1/4 cup slivered almonds \n1 tablespoon butter\nInstructions:\nRemove skin the sole fillets with a knife, leaving only the white flesh of the fish. Season each fillet on both sides with salt and pepper. In a large saute pan, heat just enough olive oil to cover the bottom of the pan, over high heat. Place the sole fillets in the pan and sear both sides until they are slightly brown and cooked through. Top each fillet with the white wine mustard sauce and diced green olives. Plate with Zucchini Fritters and Rice Almandine.\nIn a medium sized saute pan, reduce the wine by 1/2 over medium-high heat. Add the mustard and the cream and stir thoroughly until the flavors have combined.\nThoroughly clean the skin of the zucchini. With a standing grater, shred the zucchini and place in colander to drain the water. Add salt, to taste. In a medium sized bowl, combine the egg, breadcrumbs, and garlic. Add the zucchini to the bowl and toss until it is covered with the breadcrumb mixture. Form the mixture into small patties. In a large saute pan, heat vegetable oil over medium-high heat, and add the patties to the pan. Cook the fritters until both sides are browned and crispy.\nIn a small pot, bring 2 cups of water to a rolling boil. Add the rice to the pot and reduce the heat to low. Cover the pot and allow the rice to simmer until all of the water is absorbed. In a small pan, saute the cranberries and almonds in butter over medium heat. Add the cranberries and the almonds to the rice before serving.\n", + "ingredients_alternatives": "Soles: salmon, tilapia, cod\nSalt and pepper: paprika, chili powder\nOlive oil: avocado oil, grapeseed oil\nWhite Wine Mustard Sauce: red wine vinegar, balsamic vinegar\nGreen olives: pitted green olives\nZucchini Fritters: yellow squash, acorn squash\nRice Almandine: brown rice, quinoa\nWhite wine: pinot grigio, sauvignon blanc\nYellow mustard: whole wheat bread crumbs, panko bread crumbs\nHeavy cream: half-and-half, coconut milk\nZucchini: yellow squash, acorn squash\nEgg: duck egg, goose egg\nItalian bread crumbs: panko bread crumbs, crushed crackers\nGarlic: shallots, scallions\nVegetable oil: canola oil, grapeseed oil\nLong grain rice: jasmine rice, basmati rice\nDried cranberries: raisins, currants\nSlivered almonds: sliced almonds, chopped walnuts" + }, + { + "recipe": "Grilled Oysters with Mango Pico de Gallo and Red Chili Horseradish\n1 ripe mango, peeled, pitted, and cut into very small dice\n1/2 red onion, peeled and cut into very small dice\n1 small jalapeno, cut into very small dice\n1 lime, juiced\n2 tablespoons extra-virgin olive oil\n2 teaspoons honey\n2 tablespoons chopped fresh recao or cilantro leaves\nSalt and freshly ground pepper\n1/2 cup prepared horseradish, drained\n1 1/2 tablespoons ancho chili powder\nSalt\n20 oysters, scrubbed well\nInstructions:\nMake the Mango Pico de Gallo: Mix together the mango, onion, jalapeno, lime juice, oil, honey, and recao or cilantro in a medium bowl. Season with salt and pepper, to taste, and stir to combine. Let sit at room temperature for 30 minutes before using.\nMix together the horseradish and ancho chili powder in a small bowl. Season with salt, to taste.\nHeat grill to high. Dip oysters in water, as this will help them steam open on the grill. Place oysters on the grill, close the cover, and grill until all have opened, about 3 to 4 minutes. Discard any that do not open. Place a tablespoon of the Mango Pico de Gallo on top of each oyster and top that with a scant teaspoon of the Red Chili Horseradish.\n", + "ingredients_alternatives": "Mango: papaya, pineapple, kiwi\nRed Onion: yellow onion, scallions\nJalapeno: serrano peppers, banana peppers\nLime: grapefruit, orange\nOlive Oil: avocado oil, grapeseed oil\nHoney: maple syrup, agave nectar\nRecao or Cilantro: parsley, basil, dill\nHorseradish: wasabi, mustard\nAncho Chili Powder: smoked paprika, chipotle powder\nSalt: kosher salt, sea salt\nOysters: shrimp, scallops" + }, + { + "recipe": "Mixed Pudding Parfaits with Banana Chips and Chocolate Curls\n1/2 cup hazelnuts\n4 cups pudding, any combination of tapioca, vanilla, or chocolate\n1/2 cup banana chips\n1 chocolate bar\nInstructions:\nPreheat oven 350 degrees F.\nPlace hazelnuts on a baking sheet and bake for 12 to 15 minutes. Place toasted hazelnuts in a dish towel. Fold over and rub towel over nuts to remove skins.\nSpoon pudding into tall parfait glasses, alternating flavors and colors. Top with banana chips and toasted hazelnuts. Using a vegetable peeler, peel chocolate from the bar, making chocolate curls. Sprinkle curls over parfaits and serve.\n", + "ingredients_alternatives": "Hazelnuts: almonds, cashews, pecans\nTapioca: rice flour, cornstarch\nVanilla: almond extract, coconut milk\nChocolate: dark chocolate, cocoa powder, coffee" + }, + { + "recipe": "Grandma's Kitchen Sink Soup\n2 tablespoons extra-virgin olive oil, plus more for drizzling\n1 small onion, diced (about 1 cup)\n1 medium carrot, sliced (about 1/2 cup)\n1 medium celery stalk, sliced (about 3/4 cup)\nKosher salt and freshly ground black pepper\n5 cups water, low-sodium chicken broth or a combination of both\n1 piece of Parmesan cheese rind (optional)\n1 ear corn, kernels removed, cob reserved for flavoring soup (optional)\n1 small zucchini, shredded on large holes of box grater (about 1 1/2 cups)\n1 cup sliced green beans (bite-sized pieces)\n1 cup cold cooked rice, pasta, or grain\n2 cups thinly sliced romaine lettuce or spinach\n2 tablespoons chopped parsley\nGrated Parmesan and/or fresh lemon juice for serving\nInstructions:\nHeat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until the vegetables are soft and the onions are translucent, about 8 minutes.\nAdd the water and/or broth, the Parmesan rind and the corn cob (if using). Bring to a boil, then reduce heat and simmer uncovered until the carrots are just tender, about 10 minutes.\nAdd the corn kernels, zucchini and green beans and cook until all the vegetables are tender and the flavors have developed, about 10 minutes more. Discard the cheese rind and corn cob. Add the rice and cook for another 2 minutes, then stir in the greens. Once they begin to wilt, turn off the heat. Check for seasoning and, if necessary, add more salt and pepper. Ladle the soup into bowls and top with Parmesan and/or a squeeze of lemon juice.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nOnion: red onion, yellow onion, scallions\nCarrot: orange carrot, purple carrot, yellow carrot\nCelery: celery root, celery leaves\nKosher salt: sea salt\nBlack pepper: white pepper, pink peppercorns\nWater: vegetable broth, chicken broth, or a combination of both\nParmesan cheese rind: nutritional yeast, vegan Parmesan cheese\nCorn: frozen corn kernels, canned corn\nZucchini: yellow squash, pattypan squash\nGreen beans: haricot verts, French green beans\nRice, pasta, or grain: quinoa, brown rice, whole wheat spaghetti\nLettuce or spinach: arugula, mixed greens, kale\nParsley: cilantro, basil, dill" + }, + { + "recipe": "Pumpkin-Ricotta Pancakes with Spicy Apple-Cider Caramel Sauce\n1 cup heavy cream\n1/2 cup apple juice \n4 cloves \n2 cinnamon sticks \n2 star anise\nOne 1-inch piece fresh ginger, peeled and chopped \n1/8 teaspoon ground nutmeg \n1 1/2 cups granulated sugar \n1 tablespoon apple cider vinegar \n1 tablespoon apple schnapps \n1 1/2 cups all-purpose flour\n2 tablespoons dark brown sugar \n1 tablespoon granulated sugar \n1 1/2 teaspoons baking powder \n1 1/2 teaspoons baking soda \n1 teaspoon ground cinnamon \n1/4 teaspoon freshly grated nutmeg \n1/8 teaspoon ground cloves \n1/8 teaspoon ground ginger \n2 large eggs \n1 1/2 cups buttermilk \n3/4 cup ricotta, drained for 1 hour in a strainer set over a bowl \n1/2 cup pumpkin puree \n2 tablespoons butter, melted and cooled, plus melted butter or nonstick spray for the griddle\n3/4 cup creme fraiche, for serving\nInstructions:\nFor the caramel sauce: Combine the cream, apple juice, cloves, cinnamon, star anise, ginger and nutmeg in a medium saucepan, and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Set aside and keep warm while you make the caramel.\nCombine the sugar, 1/2 cup water, and the cider vinegar in a medium saucepan over high heat, and cook without stirring until it reaches a deep amber color, about 8 minutes. Slowly strain in the warm cream, whisking constantly; continue whisking until smooth. (Be careful! The caramel will bubble up as you add the cream.) Whisk in the apple schnapps and cook for 30 seconds longer. Transfer to a bowl and keep warm. (The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.)\nFor the pancakes: Preheat the oven to 250 degrees F. Place a baking sheet with a rack in the oven to heat.\nWhisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger in a large bowl.\nIn a medium bowl, whisk together the eggs, buttermilk, ricotta, pumpkin and 2 tablespoons melted butter. Add the wet ingredients to the dry ingredients, and whisk until just combined; do not overmix. Let the batter sit at room temperature for at least 15 minutes and up to 1 hour.\nHeat a large nonstick pan or griddle over medium-low heat. Brush with melted butter or spray with nonstick spray. Drop a scant 1/4 cup of the batter onto the pan; cook until small bubbles form on the surface and at the edges and the bottom is lightly golden brown, about 3 minutes. (Adjust the heat if the bottom browns too quickly.) Flip, and continue cooking until golden brown on the reverse side, another 2 or 3 minutes. Remove to the rack in oven to keep warm. Repeat with remaining batter.\nServe the pancakes with a drizzle of caramel sauce and a dollop of creme fraiche.\n", + "ingredients_alternatives": "Heavy cream: half-and-half, whole milk, coconut cream\nApple juice: grape juice, cranberry juice, orange juice\nCloves: bay leaves, cardamom, allspice\nFresh Ginger: turmeric, galangal, wasabi\nNutmeg: mace, cardamom, allspice\nSugar: honey, maple syrup, agave nectar\nVinegar: lemon juice, white wine vinegar, rice vinegar\nSchnapps: brandy, rum, whiskey\nFlour: whole wheat flour, pastry flour, almond flour\nBaking Powder: baking soda, cornstarch, arrowroot powder\nBaking Soda: baking powder, yeast, activated charcoal\nCinnamon: nutmeg, cardamom, allspice\nGinger: turmeric, galangal, wasabi\nEggs: duck eggs, quail eggs, goose eggs\nButtermilk: yogurt, kefir, sour cream\nRicotta: cottage cheese, feta cheese, goat cheese\nPumpkin Puree: squash puree, sweet potato puree, carrot puree\nButter: coconut oil, olive oil, ghee\nCreme Fraiche: sour cream, crème fraîche, Greek yogurt" + }, + { + "recipe": "The Crantini\n2 ounces vodka\n3 ounces cranberry juice\nInstructions:\nCombine ingredients in a shaker with ice and mix vigorously. Stop when the shaker is too cold to hold. Strain into a chilled martini glass and garnish with a lemon twist.\n", + "ingredients_alternatives": "Vodka: gin, rum, tequila\nCranberry juice: grapefruit juice, pineapple juice" + }, + { + "recipe": "Pepperoni Pizza Rolls with Hot Honey\n5 tablespoons salted butter\n2 cloves garlic, minced\n1 pound pizza dough\n1 cup shredded mozzarella cheese, plus more for sprinkling\nPepperoni slices, for topping\nVegetable oil, for the skillet\nHot honey, for drizzling\nInstructions:\nPreheat the oven to 400˚ F. Melt the butter with the garlic in a saucepan.\nOn a work surface, roll out the pizza dough into an 8-by-18-inch rectangle. Brush with one-third of the garlic butter and top with 1 cup mozzarella. Arrange pepperoni slices along one long side of the dough, then continue adding pepperoni to cover half of the dough. Tightly roll up the dough into a log, starting with the pepperoni side, then slice into 16 rounds. \nArrange the rounds, cut-side up, in an oiled 8-inch cast-iron skillet and brush with the remaining garlic butter. Bake until golden, 20 to 25 minutes. Sprinkle with more mozzarella and continue baking until browned, about 10 minutes. Drizzle with hot honey before serving. \n", + "ingredients_alternatives": "Salted butter: unsalted butter, ghee\nGarlic: shallots, scallions, leeks\nPizza dough: homemade or store-bought\nMozzarella cheese: cheddar cheese, provolone cheese\nPepperoni slices: Italian sausage, bacon\nVegetable oil: olive oil, avocado oil\nHot honey: spicy honey, chili flakes" + }, + { + "recipe": "Pacific Halibut with Caramelized Fennel, Black Olives, Orange Zest, and Dill\n1 large fennel bulb, sliced\n2 cups sambuca or anisette\n1 lemon, juiced\nPinch red pepper flakes\nSalt\n1/8 teaspoon orange zest\n1/2 cup chopped kalamata olives\n1/2 tablespoon fresh chopped dill\n1 teaspoon butter\n4 (6-ounce) halibut fillets or any white fish\nFreshly ground black pepper\nExtra-virgin olive oil\nInstructions:\nIn a saute pan add the sliced fennel and the sambuca. Cook's Note: Pour the liqueur into the pan when the fire is off, as it is very flammable. Put the pan over low heat, and let the sambuca ignite. Allow the alcohol to evaporate and cook at medium heat until the liqueur begins to caramelize. At this point it will start to bubble. Add the lemon juice, red pepper flakes, salt, to taste, the orange zest, the olives, and dill. Cook for a couple of minutes, and then stir in a teaspoon of butter to give the sauce a little creaminess. Set aside. \nScore the fish fillets, cut them in half and season with salt and pepper, to taste. Coat a saute pan, over medium heat, with extra-virgin olive oil and add the fillets, skin side down. Allow to cook for 3 to 5 minutes. \nRemove from the heat. \nTo serve: Put some of the fennel sauce in the center of each serving dish and top with 2 pieces of the fish.\n", + "ingredients_alternatives": "Fennel: onion, shallot, scallion\nSambuca or Anisette: limoncello, grappa, Cognac\nLemon: lime, grapefruit\nRed pepper flakes: cayenne pepper, paprika\nOrange zest: lemon zest, lime zest\nKalamata olives: Castelvetrano olives, pitted green olives\nDill: parsley, basil, cilantro\nButter: ghee, coconut oil\nHalibut: cod, tilapia, mahi-mahi" + }, + { + "recipe": "English Peas Cheese Tartlets\n1/2 cup heavy cream\n3 cloves garlic, finely chopped\n3 shallots, finely chopped\n8 ounce package frozen peas, thawed\n1/2 cup grated Parmesan, divided\n1/8 teaspoon ground nutmeg\nSalt and freshly ground black pepper\n16 (2-inch) short-dough tartlet (butter based shells used to make hors d'oeuvres, available in gourmet stores)\nInstructions:\nCombine cream, garlic, and shallot in a saucepan over low heat and reduce by about 1/3.\nPreheat oven to 300 degrees F.\nAdd peas, half of the Parmesan, nutmeg, and salt and pepper to cream mixture, and continue to reduce to medium thickness, then let cool. Place a spoonful of the peas mixture into each tartlet shell. Sprinkle reserved Parmesan on top of each. Brown in oven, and serve hot.\n", + "ingredients_alternatives": "Heavy cream: half-and-half, whole milk, coconut cream\nGarlic: scallions, green onions\nShallots: red onions, yellow onions\nPeas: edamame, snow peas, sugar snap peas\nParmesan cheese: pecorino Romano, parmesan, grana padano\nNutmeg: cinnamon, allspice, cardamom\nSalt and Black pepper: kosher salt, sea salt, Himalayan pink salt\nTartlet shells: puff pastry, choux pastry, graham cracker crust" + }, + { + "recipe": "Tuiles\n7 tablespoons (100 grams) unsalted butter, softened\n3/4 cup plus 2 tablespoons (100 grams) confectioners' sugar\n2/3 cup (97 grams) all-purpose flour\n3 large egg whites\nInstructions:\nIn an electric mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Add the confectioners' sugar and flour and mix until combined. Add the egg whites one at a time, beating after each addition just until well blended, about 1 minute in all. Refrigerate the batter for 30 minutes.\nPreheat the oven to 350 degrees F. Have a rolling pin at hand. Spray a baking sheet with nonstick cooking spray or line it with parchment paper.\nSpoon 2 teaspoons of the batter onto the baking sheet and with a small, offset metal spatula, spread it evenly into a 3-inch circle. Repeat to form more tuiles, baking only 6 to 8 at a time. Refrigerate the remaining batter while you bake the tuiles.\nBake the tuiles for 4 to 6 minutes, until lightly browned around the edges. Remove from the oven and immediately shape the tuiles, lifting up each one with a metal spatula and draping it over the rolling pin so it curves, just until set. Repeat with the remaining batter. Store the tuiles in a cool dry place in an airtight container for up to 1 week.\n", + "ingredients_alternatives": "Butter: coconut oil, ghee\nConfectioners' Sugar: powdered sugar, granulated sugar\nFlour: whole wheat flour, almond flour\nEgg whites: duck eggs, goose eggs" + }, + { + "recipe": "Chicken and Date Pastilla\nCooking spray\n1 tablespoon olive oil\n1 cup onion, thinly sliced\n2 teaspoons grated fresh ginger\n1 teaspoon ground cumin\n1 teaspoon ground coriander\n1/4 teaspoon ground cinnamon\n1/2 teaspoon salt\n1/4 teaspoon freshly ground black pepper\n2 cups diced cooked chicken, about 2 breast halves\n1/2 cup sliced pimento-stuffed olives\n1/2 cup chopped dates\n4 eggs, lightly beaten\n1/2 cup reduced-sodium chicken broth\n8 sheets phyllo dough\n1/4 cup sliced or slivered almonds\nConfectioners' sugar\nInstructions:\nPreheat oven to 425 degrees F.\nCoat a 9-inch pie plate with cooking spray.\nHeat oil in a large skillet over medium-high heat. Add onion and ginger and cook 3 minutes, or until soft. Add cumin, coriander, cinnamon, salt, and black pepper and cook 1 minute, until spices are fragrant. Add chicken, olives and dates and cook 1 minute to heat through. Remove from heat.\nIn a medium bowl, whisk together eggs and broth. Add to chicken mixture.\nArrange 1 sheet of phyllo in the bottom of pie plate, allowing dough to hang over the edges. Spray with cooking spray and then top with another sheet of phyllo dough. Top with 1/3 of chicken mixture. Fold overhanging dough over chicken filling. Continue layering, using all sheets, 2 at a time, ending with phyllo dough, fold top sheets over, to cover the filling so nothing is hanging over the sides. Spray the surface with cooking spray and top with almonds. Bake 15 minutes, until golden brown. Sift confectioners' sugar over top just before serving.\nNote: Keep phyllo sheets moist in between use so they do not dry out. Cover them with a damp towel or cloth.\n", + "ingredients_alternatives": "Cooking spray: non-stick cooking spray\nOlive oil: avocado oil, grapeseed oil\nOnion: shallots, scallions\nGinger: turmeric, galangal\nCumin: caraway seeds, fennel seeds\nCoriander: cardamom, anise seeds\nCinnamon: nutmeg, star anise\nSalt: kosher salt, Himalayan pink salt\nBlack pepper: white pepper, pink peppercorns\nChicken: tofu, tempeh\nOlives: capers, artichoke hearts\nDates: prunes, raisins\nEggs: tofu, silken tofu\nBroth: vegetable broth, chicken broth\nPhyllo dough: puff pastry, filo dough\nAlmonds: cashews, macadamia nuts\nConfectioners' sugar: powdered sugar, granulated sugar" + }, + { + "recipe": "Brunswick Stew\nOne 4-pound Chicken \n3 pounds pork loin\n1 tablespoon salt \n5 ounces Worcestershire sauce \n4 ounces wine vinegar\n4 ounces rice vinegar\n2 large cans whole tomatoes\n1 small red pepper, seeded\n4 large Vidalia onion\n16 ears white corn, shucked, boiled, kernels removed\nTwo 10-ounce packages frozen lima beans\nTwo 10-ounce packages frozen okra\nTwo 10-ounce packages frozen black eyed peas\n6 medium garlic cloves minced\n8 chicken broth bouillon cubes\n1 tablespoon hot pepper sauce\n1 tablespoon prepared mustard\n32 ounces ketchup\n10 ounces steak sauce\n3 large lemons, juiced \n1 dash extra hot pepper sauce\nInstructions:\nIn a large pot or Dutch oven, over very low heat, cook chicken and pork over very low heat in seasoned water (salt, Worcestershire sauce, wine vinegar, rice vinegar and 1 quart water), covered, overnight. Next day pick meat from bone and pulse in food processor to small pieces. Then add back to the stock. To food processor pulse into small pieces tomatoes, red pepper, onions, corn, lima beans, okra and black eyed peas, and add them along with garlic cloves and bouillon cubes to stock. Then add hot pepper sauce, mustard, ketchup, steak sauce, lemon juice. Cook slowly on top of the stove, covered, stirring every 30 minutes or so for 8 hours. Stir in the extra hot pepper sauce. Then refrigerate for 24 hours and re-heat before serving.\n", + "ingredients_alternatives": "Chicken: turkey, duck, pork, tofu\nPork Loin: tenderloin, pork shoulder, chicken breast\nSalt: kosher salt, sea salt\nWorcestershire Sauce: soy sauce, fish sauce\nVinegar: apple cider vinegar, balsamic vinegar\nTomatoes: canned crushed tomatoes, fresh tomatoes\nRed Pepper: bell peppers, jalapenos\nOnion: yellow onion, scallions\nCorn: fresh corn, canned corn\nLima Beans: green beans, wax beans\nOkra: green beans, zucchini\nBlack Eyed Peas: chickpeas, kidney beans\nGarlic Cloves: shallots, scallions\nChicken Broth Bouillon Cubes: vegetable broth, chicken broth\nHot Pepper Sauce: sriracha, Frank's RedHot\nPrepared Mustard: Dijon mustard, whole-grain mustard\nKetchup: tomato sauce, barbecue sauce\nSteak Sauce: A1 sauce, teriyaki sauce\nLemons: oranges, grapefruits\nExtra Hot Pepper Sauce: hot sauce, sriracha" + }, + { + "recipe": "Tuna Provencale\n5 tablespoons extra-virgin olive oil\n1 teaspoon ground cumin, plus additional\n1 teaspoon fennel seeds, plus additional\n1 clove garlic, peeled and chopped\n2 sprigs thyme, leaves only\n1 lime, zest finely grated\nFreshly ground black pepper\n2 (1-pound) tuna steaks\n2 Texas onions (spring onions), peeled, trimmed, and each cut into 8 wedges\n1 bulb fennel, trimmed and cut into 1/4-inch thick slices\n2 small zucchini, trimmed and cut into 1/4-inch-thick slices\n2 orange baby bell peppers, cored, seeded, deveined, and cut into 1/4-inch thick slices\nSalt\n12 fava beans, peeled\n8 cherry tomatoes, halved\n1 seedless orange, peeled and cut in segments\n1 lemon, zest finely grated, flesh peeled, and cut in segments\n4 sprigs basil, leaves only, washed\n2 tablespoons Nicoise olives, pitted\n1 tablespoon pistachios\nVegetable oil\nFleur de sel\nInstructions:\nCombine 2 tablespoons olive oil, cumin, fennel seeds, garlic, thyme leaves, and lime zest; season, to taste, with pepper. Rub the marinade all over the tuna steaks. Cover and marinate in the refrigerator.\nHeat 2 tablespoons olive oil in a large skillet over medium heat. Add the onions, fennel, a pinch of cumin, and a pinch of fennel seeds and cook, stirring, for 5 minutes (don't let the vegetables brown). Add the zucchini and bell peppers, season to taste with salt and pepper, and continue to cook for 5 minutes.\nSeparately, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add the fava beans and cook, stirring, for 1 minute. Add the cherry tomatoes, orange segments, lemon zest and segments, half of the basil leaves, olives, and pistachios.\nWhile the vegetables are cooking, heat a grill pan over high heat. Brush the pan with vegetable oil and grill the tuna steaks for 4 minutes on each side for medium rare. Let rest for 5 minutes before cutting each steak into 4 slices.\nDivide the vegetables among 4 warm dinner plates. For each plate, top with the remaining basil leaves and put 2 slices of tuna on top of the vegetables. Season the tuna with fleur de sel and spoon the citrus-fava mixture around the plate. Serve immediately.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nCumin: coriander, caraway seeds, dill\nFennel seeds: anise seeds, caraway seeds, dill\nGarlic: shallots, green onions\nThyme: rosemary, oregano, marjoram\nLime zest: grapefruit zest, orange zest\nBlack pepper: white pepper, pink peppercorns\nTuna: salmon, swordfish, tilapia\nOnions: scallions, shallots, red onion\nFennel: carrots, beets, turnips\nZucchini: yellow squash, pattypan squash, crookneck squash\nBell peppers: jalapeno peppers, banana peppers, Hungarian hot wax peppers\nSalt: kosher salt, Himalayan pink salt, sea salt\nFava beans: broad beans, lima beans, chickpeas\nCherry tomatoes: grape tomatoes, plum tomatoes, Roma tomatoes\nOrange: blood oranges, navel oranges, Valencia oranges\nLemon: Meyer lemon, Key lime, Yuzu citrus\nBasil: cilantro, parsley, dill\nNicoise olives: Kalamata olives, Castelvetrano olives, Cerignola olives\nPistachios: almonds, cashews, macadamia nuts" + }, + { + "recipe": "Banana Chocolate Crumbles\nNonstick cooking spray\n4 large bananas, sliced\n1/4 cup brown sugar\n1/3 cup semi-sweet chocolate chips\n4 tablespoons unsalted butter, softened, divided\n1 1/2 cups baking mix\n2 tablespoons sugar\n1/4 cup cocoa powder\n1/4 cup milk, divided\n3/4 cup heavy cream\n2 tablespoons powdered sugar\nInstructions:\nPreheat the oven to 400 degrees. Spray an 8 by 8-inch pan with nonstick spray.\nStir together the banana slices, brown sugar, chocolate chips, and 2 tablespoons butter in a bowl. Spread evenly into the prepared pan.\nCombine the baking mix, sugar, cocoa powder, remaining 2 tablespoons butter, and 2 tablespoons milk in another bowl. Using your fingers or a fork, combine until you get a moist crumble. Spread the topping evenly over the banana mixture. Bake until golden brown, 15 to 20 minutes. Let cool.\nWhen you are ready to serve, whip the cream with the powdered sugar. Serve the crumble topped with the whipped cream.\n", + "ingredients_alternatives": "Bananas: apples, pears, peaches\nChocolate chips: dark chocolate chips, white chocolate chips\nUnsalted butter: butter, margarine\nBaking mix: all-purpose flour, whole wheat flour\nSugar: honey, maple syrup\nCocoa powder: espresso powder, instant coffee\nMilk: almond milk, soy milk\nHeavy cream: half-and-half, coconut cream\nPowdered sugar: confectioners' sugar, granulated sugar" + }, + { + "recipe": "Toffee Chocolate Chip Cookies\nCrisco® Original No-Stick Cooking Spray\n1 cup firmly packed light brown sugar\n3/4 cup Crisco® Butter Flavor All-Vegetable Shortening\nor 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening\n1 large egg, lightly beaten\n2 tbsps. milk\n1 tsp. salt\n3/4 tsp. baking soda\n1 tsp. vanilla extract\n1 3/4 cups Pillsbury BEST® All Purpose Flour\n3/4 cup coarsely chopped pecans\n1/2 cup semi-sweet chocolate chips\n1 (8 oz.) pkg. toffee baking bits\nInstructions:\nHEAT oven to 350°F. Spray baking sheets with no-stick cooking spray.\nCOMBINE brown sugar, shortening, egg, milk, salt, baking soda and vanilla; beat at medium speed until well blended.\nADD flour gradually at low speed. Beat until well blended. Stir in nuts, chocolate chips and toffee baking bits.\nDROP by level measuring tablespoonfuls 2 inches apart onto prepared baking sheets.\nBAKE 10 to 12 minutes or until light golden brown. Cool 2 minutes on baking sheets; transfer to cooling rack to cool completely.\n", + "ingredients_alternatives": "Crisco®: Vegan butter or Earth Balance\nLight Brown Sugar: Demerara sugar or Turbinado sugar\nAll-Vegetable Shortening: Olive oil or coconut oil\nEgg: Egg Replacer or flaxseed meal mixed with water\nMilk: Almond milk or soy milk\nSalt: Himalayan pink salt or kosher salt\nBaking Soda: Baking powder or baking soda\nVanilla Extract: Vanilla essence or extract\nFlour: Whole wheat flour or spelt flour\nPecans: Walnuts or hazelnuts\nChocolate Chips: Dark chocolate chips or cocoa nibs\nToffee Baking Bits: Caramel sauce or dulce de leche" + }, + { + "recipe": "Crispy-Cakey Chocolate Chip Cookies\n2 1/4 cups all-purpose flour\n1 1/4 teaspoons salt\n3/4 teaspoon baking soda\n2 sticks unsalted butter, softened\n3/4 cup packed light brown sugar\n3/4 cup granulated sugar\n2 large eggs, at room temperature\n2 teaspoons vanilla extract\n2 cups semisweet chocolate chips\nInstructions:\nWhisk the flour, salt and baking soda in a large bowl. \nBeat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium speed until light and fluffy, about 5 minutes (use the paddle attachment for a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight. \nPreheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. Drop scant tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown around the edges but still light in the center, about 8 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely. \n", + "ingredients_alternatives": "Flour: whole wheat flour, spelt flour, rice flour\nSalt: kosher salt, Himalayan pink salt\nBaking soda: baking powder, bicarbonate of soda\nButter: coconut oil, ghee\nBrown Sugar: muscovado sugar, turbinado sugar\nGranulated Sugar: confectioners' sugar, superfine sugar\nEggs: duck eggs, quail eggs\nVanilla Extract: almond extract, lemon verbena extract\nChocolate Chips: dark chocolate chips, white chocolate chips" + }, + { + "recipe": "Lime Souffle\nButter flavored cooking spray\nGranulated sugar\n1/3 cup lime curd (recommended: Dickenson's)\n1 container (99g) fat-free vanilla pudding (recommended: Kraft Handi-Snacks)\n4 egg whites\nPowdered sugar\n2 thinly cut lime slices, halved, coated in granulated sugar\nInstructions:\nPreheat oven to 400 degrees F. Spray 4 (6-ounce) ramekins with butter flavored cooking spray. Lightly coat inside of ramekins with sugar; set aside.\nIn a small bowl, stir together lime curd and vanilla pudding. Set aside.\nPlace egg whites in a medium bowl. Use an electric mixer to beat egg whites to stiff, but not dry, peaks.\nStir 1/4 of egg whites into bowl with lime mixture. Spoon mixture over bowl with egg whites and gently fold together until just combined.\nDivide among ramekins. Place on baking sheet and bake in preheated oven for 20 minutes or until risen and golden brown.\nServe immediately garnished with a dusting of powdered sugar and half of a sugared lime slice.\n", + "ingredients_alternatives": "Butter flavored cooking spray: vegetable oil spray or coconut oil spray\nGranulated sugar: brown sugar, turbinado sugar, raw sugar\nLime curd: key lime curd, Meyer lemon curd, orange curd\nFat-free vanilla pudding: low-fat chocolate pudding, non-dairy pudding, silken tofu mixed with maple syrup\nEgg whites: egg replacers (such as Ener-G Egg Replacer or Bob's Red Mill Egg Replacer), flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and allowed to gel for 5 minutes)\nPowdered sugar: confectioner's sugar, icing sugar, caster sugar" + }, + { + "recipe": "Cran-applesauce Sundaes\n1 1/2 cups all natural apple sauce\n1/2 cup good quality whole berry cranberry sauce (recommended: Ocean Spray)\n2 pinches ground cinnamon\n2 teaspoons orange zest\n2 pints French vanilla ice cream\nWhipped cream\n1/4 cup chopped toasted pecans\nInstructions:\nFor dessert, warm the apple and cranberry sauces in microwave or in a small pot over low heat and season with cinnamon and orange zest. Place a little cranapple sauce in the bottom of a sundae dish, top with 2 scoops ice cream, more sauce and whipped cream, garnish with chopped pecans.\n", + "ingredients_alternatives": "Apple sauce: unsweetened applesauce, mashed bananas, pureed pears\nCranberry sauce: homemade or store-bought low-sugar cranberry sauce, mixed berry sauce\nCinnamon: nutmeg, cardamom, star anise\nOrange zest: lemon zest, lime zest\nIce cream: coconut milk ice cream, cashew cream, soy cream\nWhipped cream: heavy cream, coconut cream, almond milk" + }, + { + "recipe": "Torta Caprese\n6 ounces semisweet chocolate\n1 1/2 sticks unsalted butter\n2/3 cup sugar, divided\n8 large eggs, separated\n1 1/3 cups walnut pieces, about 5 1/2 ounces\n1/3 cup all-purpose flour\nConfectioners' sugar for finishing\nInstructions:\nPreheat oven to 350 degrees, setting rack at middle level. Butter a 10-inch round cake pan, 2 inches deep, and cut a piece of parchment or waxed paper to fit the bottom.\nCut the chocolate finely and place in a small bowl over hot water to melt, stirring occasionally. Remove the bowl from the pan and cool slightly.\nIn a large mixer, beat the butter with half the sugar until soft and light. Beat in the chocolate, then the yolks, one at a time, scraping bowl and beaters often. Continue beating until the mixture is smooth and light. Place the walnuts in the bowl of a food processor and grind them finely, pulsing the machine on and off at one second intervals. Be careful that the walnuts do not become pasty. Stir the walnuts into the batter.\nIn a clean dry bowl, beat the egg whites until they hold a very soft peak and beat in the remaining sugar in a slow stream. Beat the whites until they hold a soft glossy peak. Stir 1/4 of the whites\ninto the batter, then fold in the rest with a rubber spatula, so that no streaks remain.\nPour the batter into the prepared pan and smooth the top. Bake the Torta Caprese about 40 minutes, until the center is firm when pressed with a fingertip.\nCool the cake in the pan for 10 minutes. The cake may sink slightly, though this does not affect its texture. Trim off any loose crust and invert the cake on a rack, remove the pan and allow to cool completely. Dust cake with confectioners' sugar and slide onto a platter.\n", + "ingredients_alternatives": "Chocolate: dark chocolate, milk chocolate, white chocolate\nButter: unsalted butter, coconut oil, ghee\nSugar: brown sugar, granulated sugar, honey\nEggs: duck eggs, quail eggs, goose eggs\nWalnuts: pecans, hazelnuts, almonds\nFlour: whole wheat flour, pastry flour, all-purpose flour\nConfectioners' sugar: powdered sugar, granulated sugar" + }, + { + "recipe": "Bacon Cheeseburger Salad\n3 sesame seed buns, cut into 1-inch cubes\n1/4 cup (1/2 stick) salted butter, melted\n1 1/2 pounds ground chuck steak\n1 tablespoon Worcestershire sauce\nKosher salt and freshly ground black pepper\n3 slices yellow American cheese, cut into quarters\n3 hearts romaine lettuce\n1/2 cup dill pickle slices plus 1/4 cup pickle juice from the jar\n1 pound cherry tomatoes, halved\n1/2 small red onion, thinly sliced into rings\n6 slices cooked bacon, halved widthways\nThousand Island dressing, for serving\nInstructions:\nPreheat the oven to 350 degrees F.\nToss the cubed buns in a medium bowl with the melted butter, then place on a rimmed baking sheet. Bake until toasted, about 10 minutes.\nPreheat a grill on medium heat.\nStir together the beef, Worcestershire sauce, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl until combined. Make into 12 patties.\nPlace the patties on the grill, in batches if necessary, and cook until browned on the first side, about 2 minutes. Flip and top each with a quarter slice of cheese, then cook for 2 minutes more.\nMeanwhile, roughly chop the lettuce. Place in a large bowl along with most of the pickles, most of the tomatoes and most of the red onion, reserving the leftovers for garnish. Drizzle with the pickle juice and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper; toss to coat.\nJust before serving, top the salad with the burger patties, croutons and bacon, plus the remaining pickles, tomatoes and red onion. Drizzle with Thousand Island dressing.\n", + "ingredients_alternatives": "Sesame seed buns: hamburger buns, hot dog buns, pretzel rods\nButter: unsalted butter, margarine\nChuck steak: flank steak, skirt steak, ribeye steak\nWorcestershire sauce: soy sauce, tamari, fish sauce\nKosher salt: sea salt\nBlack pepper: white pepper, pink peppercorns\nCheese: cheddar cheese, Swiss cheese, goat cheese\nLettuce: spinach, arugula, kale\nDill pickles: pickled jalapenos, pickled ginger\nTomatoes: grape tomatoes, cherry tomatoes, plum tomatoes\nOnion: scallions, shallots, red onion\nBacon: Canadian bacon, prosciutto, pancetta" + }, + { + "recipe": "Macaroni and Cheese Carbonara\nUnsalted butter, for the baking dish\n1 tablespoon olive oil\n1 1-inch-thick slice pancetta, cut into small dice\n4 cloves garlic, finely chopped\n3 tablespoons all-purpose flour\n5 cups whole milk, or more if needed, hot\n4 large egg yolks, lightly whisked\n2 teaspoons finely chopped fresh thyme leaves\n1/2 teaspoon cayenne pepper\n2 cups (8 ounces) grated asiago cheese, plus more for the top\n1 1/2 cups (6 ounces) grated Irish white cheddar cheese, plus more for the top\n1 1/2 cups (6 ounces) grated American cheddar cheese, plus more for the top\n1 cup (4 ounces) grated aged fontina cheese, plus more for the top\n1/2 cup freshly grated parmesan cheese, plus more for the top\nKosher salt and freshly ground black pepper\n1 pound elbow macaroni, cooked just under al dente\n1/2 cup coarsely chopped fresh flat-leaf parsley leaves\nInstructions:\nPreheat the oven to 375 degrees F. Butter the bottom and sides of a 10-by-10-by-2-inch baking dish and set it aside.\nHeat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels.\nAdd the garlic to the fat in the pan and cook until lightly golden brown, 1 minute. Whisk in the flour and cook for 1 to 2 minutes. Whisk in the hot milk, raise the heat to high and cook, whisking constantly, until thickened, 3 to about 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne and all the different cheeses until completely melted. Season with salt and pepper. If the mixture appears too thick, add additional warm milk, 1/4 cup at a time.\nPut the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley, and stir until combined. Transfer to the prepared baking dish.\nCombine an additional 1/4 cup each asiago, cheddars, fontina and parmesan in a bowl and sprinkle evenly over the top. Bake until the dish is heated through and the top is a light golden brown, 12 to 15 minutes. Remove from the oven and let rest for 10 minutes before serving.\n;\n", + "ingredients_alternatives": "Butter: unsalted butter, for the baking dish\nOlive oil: avocado oil, grapeseed oil, walnut oil\nPancetta: bacon, prosciutto\nGarlic: shallots, green onions\nFlour: all-purpose flour, whole wheat flour\nMilk: whole milk, breast milk, goat's milk\nEgg yolks: duck eggs, quail eggs, chicken eggs\nThyme: rosemary, sage, bay leaves\nCayenne pepper: red pepper flakes, paprika\nCheese: mozzarella cheese, provolone cheese, cheddar cheese\nParmesan cheese: pecorino Romano, parmesan cheese\nSalt: kosher salt, Himalayan pink salt\nBlack pepper: black pepper, white pepper\nMacaroni: rotini, farfalle, spaghetti\nParsley: cilantro, basil, dill" + }, + { + "recipe": "Baby Spinach, Avocado, and Pumpkin Seed Salad\n10 cups baby spinach leaves, washed and ready to use\n1/2 cup green pumpkin seeds\n2 (small to medium-sized) avocados\n2 tablespoons olive oil\n1 lime, zested and juiced\n1/2 teaspoon salt\nInstructions:\nPut the spinach leaves and pumpkin seeds into a large salad bowl.\nHalve the avocados and then remove the stones. Spoon out the flesh over the salad leaves and pumpkin seeds.\nMix the olive oil, lime juice and zest in a small bowl. Add the salt and whisk to emulsify.\nPour the dressing over the salad, and then gently toss everything together using your hands. Take care not to mush the avocado pieces.\n", + "ingredients_alternatives": "Baby Spinach: arugula, kale, chard\nGreen Pumpkin Seeds: sunflower seeds, pumpkin seeds\nAvocados: mangoes, papayas, kiwis\nOlive Oil: coconut oil, grapeseed oil\nLime: grapefruit, oranges\nSalt: Himalayan pink salt, sea salt" + }, + { + "recipe": "Lemon Brulee Tart\n2 1/2 cups all-purpose flour, plus more for dusting\n1/2 cup granulated sugar, plus more for topping\nZest of 1 lemon\nPinch salt\n1 vanilla bean, seeded\n2 sticks (1/2 pound) unsalted butter, cut into 1/2-inch pieces and chilled\n3 large organic egg yolks, plus 1 white\n1 shot rum or grappa\n1 cup whipping cream\n1 cup granulated sugar 5 large egg yolks\n2 large eggs\nZest and juice of 2 organic lemons\n2 tablespoons powdered sugar, for garnish\nInstructions:\nFor the dough: Add the flour, sugar, lemon zest and salt to a stand mixer fitted with a dough hook. Mix together for 30 seconds. Add the vanilla seeds and mix to combine. Add the butter and mix on medium speed (no higher than speed 4), until the mixture looks like coarse crumbs.\nIn a small bowl, beat together the egg yolks and the rum. Add to the mixer, as the machine keeps running on medium speed; the dough will start to form. As soon as it starts to leave the sides of the bowl, turn off the machine. By hand, on a flat surface, work the dough into the shape of a disk and refrigerate for about 1 hour. \nPreheat the oven to 375 degrees F. Butter an 11-inch tart pan very well. \nOn a floured surface, roll the dough to about 1/4-inch thick and gently lay it into the tart pan. Press the dough lightly into the round edges, then, using your fingers, press on the edges of the pan, cutting off the excess. With a fork, poke the dough several times, all the way through to the pan. Brush the dough with a thin layer of egg white. Bake, with a sheet tray on the rack below it, until the edges of the dough look golden and crisp, 25 to 30 minutes. \nFor the filling: Whisk together the cream, sugar, yolks and eggs in a large bowl. Whisk in lemon juice and zest. Let rest while the tart shell bakes. \nRemove the crust from oven, place on a sheet tray and pour the filling into the warm shell. Tap gently on the counter to release any excess air bubbles. \nLower the oven temperature to 300 degrees F. \nBake the tart in the oven for 40 minutes. The custard will appear firm with just a slight jiggle in the center of the tart. Remove from the oven and let cool for about 30 minutes. \nTo serve, remove the tart from the pan, sprinkle evenly with granulated sugar and use a torch to caramelize it. Repeat the final step twice to ensure a real crunch! Garnish with the powdered sugar.\n", + "ingredients_alternatives": "Flour: whole wheat flour, pastry flour, cake flour\nSugar: brown sugar, confectioners' sugar\nLemon zest: orange zest, lime zest\nSalt: kosher salt, sea salt\nVanilla bean: almond extract, coconut milk\nButter: unsalted butter, ghee\nEgg yolks: duck eggs, goose eggs\nWhite: egg whites\nRum or grappa: brandy, cognac\nWhipping cream: heavy cream, half-and-half\nGranulated sugar: superfine sugar, caster sugar\nEgg yolks: duck eggs, goose eggs\nLemons: limes, tangerines\nPowdered sugar: confectioners' sugar, icing sugar" + }, + { + "recipe": "Autumn Layered Salad with Butternut Squash and Quinoa\n1/2 cup pecan halves\n1/3 cup plus 3 tablespoons apple cider vinegar\n1 1/2 teaspoons Dijon mustard\n1 teaspoon honey\nKosher salt and freshly ground black pepper\n1/3 cup extra-virgin olive oil\n1 pound peeled butternut squash chunks (about 3 cups)\n1/2 cup red quinoa, rinsed well\n1 bunch collard greens, stems removed and leaves cut into thin ribbons (about 8 cups) \n4 ounces fresh goat cheese, crumbled\n1/2 cup fresh parsley leaves, roughly chopped\n6 pickled sweet piquante peppers, such as Peppadews, finely chopped\n1 large crisp apple, chopped\n1/3 pound deli-sliced baked honey ham, cut into bite-size pieces\n2 cups sweet potato chips, slightly crushed\nInstructions:\nPreheat the oven to 350 degrees F. Spread the pecans out on a rimmed baking sheet, and roast until golden, 8 to 10 minutes. Let cool, and roughly chop. Turn the oven up to 425 degrees F.\nTransfer the pecans to a medium bowl. Add 1/3 cup of the vinegar, the mustard, honey, 1/2 teaspoon salt and a few grinds of black pepper, and whisk to combine. Slowly drizzle in the oil, whisking constantly, until blended into a vinaigrette.\nSpread the squash out on a rimmed baking sheet, drizzle with 2 tablespoons of the pecan vinaigrette, sprinkle with a large pinch of salt and toss to combine. Roast until the squash is fork-tender and browned in spots, 30 to 40 minutes. Let cool. (The squash can be made and refrigerated up to 2 days ahead.)\nMeanwhile, combine the quinoa and 1 cup water in a small saucepan. Bring to a simmer, cover, adjust the heat to medium-low and cook until all the water is absorbed and the quinoa is tender, 15 to 20 minutes. Let cool in the pan. (The quinoa can be made and refrigerated up to 2 days ahead.)\nPut the collards in a medium bowl, and add the remaining 3 tablespoons vinegar and 1/4 teaspoon salt. Rub the vinegar and salt into the collards, and let sit until the greens are tender, about 30 minutes, tossing and massaging again about halfway through.\nCombine the goat cheese, parsley and piquante peppers in a small bowl.\nUsing a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a first layer with the quinoa, then add the following in separate layers: half the collard greens, the roasted squash, the goat cheese mixture, the apples, the ham, and the remaining collard greens. Top with the sweet potato chips. (The salad, except for the chips, can be put together, covered and refrigerated up to 2 hours ahead; top with the chips right before serving.)\nIf making 1 salad, just before serving, transfer it to a large bowl, toss with the remaining pecan vinaigrette and season with salt and pepper. If making 4 salads, add vinaigrette to each jar, season with salt and pepper, cover with the lid and shake to coat.\n", + "ingredients_alternatives": "Pecan halves: walnuts, hazelnuts, cashews\nApple cider vinegar: white wine vinegar, rice vinegar, balsamic vinegar\nDijon mustard: whole-grain mustard, spicy brown mustard\nHoney: maple syrup, agave nectar, coconut sugar\nKosher salt: sea salt\nFreshly ground black pepper: ground white pepper, pink peppercorns\nExtra-virgin olive oil: avocado oil, grapeseed oil, walnut oil\nButternut squash: acorn squash, delicata squash, kabocha squash\nRed quinoa: brown rice, wild rice, bulgur\nCollard greens: kale, spinach, chard\nGoat cheese: feta cheese, ricotta cheese, cream cheese\nParsley: cilantro, basil, dill\nSweet piquante peppers: jalapeno peppers, banana peppers, padrón peppers\nCrisp apple: Granny Smith apple, Honeycrisp apple, Fuji apple" + }, + { + "recipe": "Soft-Shell Chili Crabs with Mango Noodle Salad\n4 fresh or frozen soft-shell crabs\n2 tablespoons peeled and grated fresh ginger\n1 tablespoon peanut oil\n1 tablespoon Shaohsing rice wine\n1 teaspoon Chinese five-spice powder\n1/4 teaspoon cayenne powder\nPeanut oil, for frying\n2 heaping tablespoons plus 1 cup sweet potato starch\n2 eggs, beaten\n2 large pinches sea salt\n2 large pinches crushed dried chile flakes\nMango Noodle Salad, recipe follows\n1 tablespoon finely sliced chives, for garnish\n2 Fresno chiles, seeded and sliced, for garnish\n4 ounces mung bean noodles or rice noodles, rehydrated\n6 ounces baby spinach or arugula\n1 Fresno chile, seeds removed and finely sliced\n1 mango, peeled, stone removed and diced\n1/4 cup rice wine vinegar\n3 tablespoons sweet chili sauce\n1 tablespoon fish sauce\n1 tablespoon lime juice\n1 tablespoon peanut oil\nInstructions:\nPrepare the crab by cutting away the face (this can taste bitter), slicing just behind the eyes. Next, lift the flap on the underside of the crab and cut this off. Loosen the top \\shell\\ of the body and remove the gills. Rinse the crabs well. \nFor the marinade: Mix together the ginger, peanut oil, rice wine, five-spice powder and cayenne in a bowl. Add the crabs, cover with plastic wrap and marinate for 30 minutes. \nFill a wok halfway with peanut oil. Place over medium-high heat and heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface. \nIn a shallow bowl, stir together 2 heaping tablespoons sweet potato starch with the beaten eggs (the batter can have some lumps). Remove the crabs from the marinade. Dip the crabs in the batter and then dredge again in the remaining sweet potato starch. Carefully lower the crabs into the hot oil using a slotted spoon. Deep-fry until golden brown, 3 to 4 minutes. Drain on paper towels and season with the salt and dried chile flakes while they are still hot. \nServe immediately over Mango Noodle Salad and garnish with the chives and Fresno chiles.\nIn a large bowl, toss together the noodles, spinach, chiles and mango and set aside. \nWhisk together the vinegar, chili sauce, fish sauce, lime juice and peanut oil. Taste and adjust flavors if desired. Dress the salad just before serving.\n", + "ingredients_alternatives": "Soft-shell crabs: blue crabs, Dungeness crabs, king crabs\nGinger: turmeric, galangal, lemongrass\nPeanut oil: avocado oil, grapeseed oil, sunflower oil\nRice wine: sake, mirin, sherry\nFive-spice powder: curry powder, paprika, coriander\nCayenne powder: red pepper flakes, chili powder, smoked paprika\nStarch: cornstarch, tapioca starch, arrowroot powder\nEggs: duck eggs, quail eggs, goose eggs\nSalt: kosher salt, sea salt, Himalayan pink salt\nChile flakes: Thai chili peppers, jalapeno peppers, habanero peppers\nMango Noodle Salad: mixed greens, cherry tomatoes, toasted almonds, pickled ginger, sesame seeds, cilantro, lime wedges\nNoodles: udon noodles, soba noodles, rice noodles\nSpinach: kale, arugula, chard\nMango: pineapple, papaya, kiwi" + }, + { + "recipe": "Smoked Sausage Rice and Peas\n10 ounces frozen black-eyed peas, thawed\nKosher salt\n2 tablespoons extra-virgin olive oil\n6 ounces turkey kielbasa (or other smoked sausage), thinly sliced\n1 large bunch scallions, sliced, white and green parts separated\n2 small ribs celery, diced\n6 cloves garlic, sliced\n1 jalapeno, finely chopped\n2 teaspoons jerk seasoning\n2 teaspoons chopped fresh thyme\n2 tablespoons tomato paste\n1 cup uncooked long-grain brown rice\n2 bay leaves\n4 cups stemmed and chopped collard greens\nInstructions:\nCombine the black-eyed peas, 3 cups water and a pinch of salt in a small pot. Cover and bring to a boil.\nMeanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the kielbasa and cook until golden, about 2 minutes. Add the scallion whites, celery, garlic, jalapeno, jerk seasoning and a generous pinch of salt. Cook until the vegetables brown, about 5 minutes. Add the thyme and tomato paste and cook, stirring occasionally, until the tomato paste turns brick red, about 2 more minutes. Add the rice, bay leaves and the black-eyed peas with their liquid to the skillet and bring to a boil; do not stir.\nAdd the collards; cover, reduce the heat to low and simmer undisturbed until most of the liquid is absorbed, about 50 minutes; set aside for 10 minutes. Remove and discard the bay leaves.\nJust before serving, add the scallion greens and fluff with a fork.\n", + "ingredients_alternatives": "Frozen black-eyed peas: chickpeas, kidney beans, cannellini beans\nKosher salt: sea salt\nOlive oil: avocado oil, grapeseed oil, walnut oil\nTurkey kielbasa: Italian sausage, Chorizo, Andouille\nScallions: onions, shallots\nCelery: bell peppers, mushrooms\nGarlic: shallots, green onions\nJalapeno: red pepper flakes, serrano pepper\nJerk seasoning: curry powder, paprika\nThyme: rosemary, oregano\nTomato paste: tomato sauce, pasta sauce\nUncooked long-grain brown rice: quinoa, barley\nBay leaves: thyme, rosemary\nCollard greens: kale, spinach" + }, + { + "recipe": "Brussels Sprouts with Bacon And Herbs\n2 lbs. fresh Brussels sprouts, trimmed and halved, or quartered if large\nkosher salt\n3 slices bacon, diced\n2 large garlic cloves, minced\n1/2-cup chopped flat leaf parsley\nfreshly ground black pepper\nInstructions:\nBring salted water to a boil in a medium saucepan, add Brussels sprouts and boil uncovered until just tender. Drain in a colander and set aside. In a large heavy skillet, cook bacon until crisp and fat is rendered. Remove bacon pieces with a slotted spoon and pour off all but a tablespoon of fat. \nAdd garlic and cook, stirring, over medium high until garlic is softened and just beginning to brown, about three minutes. Add Brussels sprouts and cook, stirring, until they are heated through. Stir in parsley and season with additional salt and black pepper. Serve immediately.\n", + "ingredients_alternatives": "Brussels sprouts: broccoli, cauliflower, kale\nBacon: pancetta, prosciutto, serrano ham\nGarlic: shallots, scallions, leeks" + }, + { + "recipe": "Pasta E Fagioli\n4 tablespoons extra-virgin olive oil, plus more for drizzling\n2 cloves garlic, finely chopped\n1 small red onion, finely chopped\n1 small carrot, finely chopped\n1 small celery stalk, finely chopped\n3 (ounces) pancetta, diced\n3 fresh sage leaves\n1 sprig fresh rosemary\nSalt and freshly ground black pepper\n2 cups cannellini beans\n4 1/4 cups water\n1/2 pound spaghetti\n1/2 cup freshly grated Parmigiano Reggiano cheese\nFresh parsley, finely chopped\nInstructions:\nIn a large pot, heat up the extra-virgin olive oil and saute the garlic, onion, carrot, celery, and pancetta for 5 minutes. Add the fresh sage and rosemary, allowing the olive oil to absorb the flavors of the herbs. Season with salt and pepper to taste.\nAdd the beans and cook for a few minutes. With the back of a fork, mash up a quarter of the beans and add 1 cup water. Break the uncooked spaghetti into thirds using your hands and add into pot. Stir for about a minute. Add the remaining 3 1/2 cups water and bring to a boil. Cook for about 15 minutes, allowing the water to reduce until it becomes a thick consistency.\nLet rest for 10 minutes off the heat. Add the freshly grated Parmigiano cheese, parsley, and finish with a drizzle of extra-virgin olive oil. Serve warm.\n", + "ingredients_alternatives": "Olive oil: grapeseed oil, avocado oil\nGarlic: shallots, green onions\nOnion: yellow onion, scallions\nCarrot: orange carrot, yellow carrot\nCelery: celery root, celery hearts\nPancetta: bacon, prosciutto\nSage: thyme, oregano\nRosemary: bay leaves, thyme\nSalt and pepper: smoked paprika, chili powder\nCannellini beans: great northern beans, navy beans\nWater: broth, wine\nSpaghetti: linguine, fettuccine\nCheese: mozzarella, goat cheese" + }, + { + "recipe": "Carrot Cake Cupcakes\n2 cups sugar\n1 1/3 cups vegetable oil\n1 teaspoon pure vanilla extract\n3 extra-large eggs\n2 cups all-purpose flour\n2 teaspoons ground cinnamon\n2 teaspoons baking soda\n1 1/2 teaspoons kosher salt\n3 cups grated carrots (less than 1 pound)\n1 cup raisins\n1 cup chopped walnuts\n3/4 pound cream cheese, at room temperature\n1/2 pound unsalted butter, at room temperature\n1 teaspoon pure vanilla extract\n1 pound confectioners' sugar\nInstructions:\nPreheat the oven to 400 degrees F.\nBeat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.\nLine muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 30 to 35 minutes, until a toothpick comes out clean. Cool on a rack.\nFor the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.\nWhen the cupcakes are cool, frost them generously and serve.\n", + "ingredients_alternatives": "Sugar: honey, maple syrup, agave nectar\nVegetable oil: canola oil, grapeseed oil, sunflower oil\nVanilla extract: almond extract, coconut extract\nEggs: duck eggs, goose eggs, quail eggs\nFlour: whole wheat flour, pastry flour, cake flour\nCinnamon: nutmeg, cardamom\nBaking soda: baking powder, cornstarch\nKosher salt: sea salt, Himalayan pink salt\nCarrots: grated beets, shredded zucchini, shredded cabbage\nRaisins: currants, sultanas, raisin bread crumbs\nWalnuts: pecans, hazelnuts, cashews\nCream cheese: goat cheese, feta cheese, ricotta cheese\nButter: unsalted butter, cultured butter, ghee" + }, + { + "recipe": "Koolickles\nOne 32-ounce jar whole dill pickles\n2/3 cup sugar \n1 envelope unsweetened drink mix, such as Kool-Aid\nInstructions:\nRemove the pickles from the jar and slice if desired.\nAdd the sugar and drink mix to the liquid in the jar and stir to dissolve. Add the pickles back to the jar. Refrigerate for at least 1 week, turning every day or so.\n", + "ingredients_alternatives": "Jar whole dill pickles: jalapeno jelly, fig jam, apricot preserves\nSugar: honey, maple syrup, agave nectar\nUnsweetened drink mix: brewed tea, coffee, hot chocolate mix" + }, + { + "recipe": "Italian Mixed Salad\n2 teaspoons olive oil\n12 ounces turkey sausage, casings removed\n1/2 head romaine lettuce, cut into bite-size pieces\n1/2 head butter lettuce, cut into bite-size pieces\n1/4 head iceberg lettuce, cut into bite-size pieces\n2 tomatoes, coarsely chopped\n6 ounces Provolone, cubed\n3/4 cup rinsed canned red kidney beans, patted dry\n3/4 cup rinsed canned garbanzo beans, patted dry\nRed Wine Vinaigrette, recipe follows\nSalt and freshly ground black pepper\nInstructions:\nHeat the oil in a heavy medium skillet over medium-high heat. Add the sausage and cook until brown and cooked through, breaking the sausage into bite-size pieces, about 5 to 8 minutes. Transfer the sausage to a plate. Cool to room temperature.\nChop and combine the lettuce, tomatoes, cheese, and cooked sausage in a large bowl. Add beans and enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nTurkey sausage: chorizo, bratwurst, Italian sausage\nRomaine lettuce: kale, spinach, arugula\nButter lettuce: bibb lettuce, frisée, escarole\nIceberg lettuce: romaine lettuce, green leaf lettuce, mixed greens\nTomatoes: bell peppers, jalapenos, serrano peppers\nProvolone: mozzarella, cheddar, Parmesan cheese\nCanned red kidney beans: cannellini beans, great northern beans, navy beans\nCanned garbanzo beans: chickpeas, cannellini beans, great northern beans\nRed wine vinaigrette: balsamic vinegar, white wine vinegar, apple cider vinegar" + }, + { + "recipe": "Simple Scrambled Eggs\n8 large eggs\nKosher salt and freshly ground black pepper\n2 tablespoons unsalted butter\nInstructions:\nLightly beat the eggs, 3/4 teaspoon salt and a few grinds of black pepper in a medium bowl.\nMelt 1 tablespoon of the butter in a medium nonstick skillet over low heat; swirl to coat the bottom and sides. Add the eggs, and cook slowly, scraping them up with a rubber spatula occasionally, until most of the liquid has thickened and the eggs are soft, about 10 minutes. (If you like your eggs a little firmer, cook them for an additional 2 to 3 minutes.) Remove them from the heat, and gently fold in the remaining 1 tablespoon of butter. Serve hot.\n", + "ingredients_alternatives": "Eggs: duck eggs, goose eggs, quail eggs\nButter: coconut oil, ghee, cashew cream" + }, + { + "recipe": "Dragon Potatoes\n1 pound dried black beans\n2 tablespoons ground cumin \n2 tablespoons chili powder \n2 tablespoons dried oregano \n1 tablespoon dried basil \n5 cloves garlic, chopped\n2 bay leaves \n1 medium yellow onion, chopped \nSalt\n1 1/2 pounds boneless pork butt\n1 1/2 teaspoons ground chili powder \n1 1/2 teaspoons ground cumin \n1 1/2 teaspoons dried oregano \n3/4 teaspoon salt \n3/4 teaspoon pepper \n5 guajillo chiles, stems removed, soaked in water and blended \n3 cloves garlic, minced \n1 bay leaf \n1 medium yellow onion, chopped \n2 pounds red potatoes, unpeeled\n1/2 cup (1 stick) margarine or butter \n2 tablespoons chopped fresh rosemary \n2 tablespoons coarsely ground pepper \n1 ripe avocado\n1 1/2 cups chopped fresh cilantro \n1 clove garlic\n1 jalapeno, stem removed and halved \n1/2 cup almond or soy milk \n2 jalapenos, sliced\n1 cup shredded jack cheese \n1/2 cup diced tomatoes \n1/2 cup diced green onions \n1/4 cup chopped fresh cilantro \n5 tablespoons sour cream \nInstructions:\nFor the black beans: Soak beans overnight.\nPut the beans in a large stockpot and add 8 cups cold water. Bring to a boil, then add cumin, chili powder, oregano, basil, garlic, bay leaves, onion and salt. Cover and simmer until the beans are tender, about 1 1/2 hours.\nFor the carnitas: Preheat the oven to 350 degrees F.\nCut pork into 4 or 5 pieces. Rub chili powder, cumin, oregano, salt, pepper and chile sauce all over the pork and place in a baking pan. Add the garlic, bay leaf and onion. Add 1 cup of water to the pan and cover with foil. Bake until meat is tender and will shred with a fork, 1 1/2 hours.\nFor the rosemary potatoes: Put potatoes in a pot of water and bring to a boil. Cook until tender when pierced with a fork, about 30 minutes. Drain the water and set the potatoes aside to cool.\nWhen the potatoes are cool enough to touch, smash them with your hands to flatten them into patties. Heat half the margarine on a flat-top grill or griddle until melted, then add the smashed potatoes. Put the remaining margarine or butter on top of the potatoes and sprinkle with rosemary and black pepper, then cook until golden brown, about 6 minutes. Flip the potatoes, then cook until golden brown, an additional 6 minutes. (Keep the flat-top hot.)\nFor the avocado sauce: Put avocado flesh, cilantro, garlic and jalapeno in a blender. Blend while slowly adding milk of choice.\nFor the dragon potatoes: Divide potatoes among 5 plates. Cover with black beans and top with carnitas. Grill the jalapenos on the flat-top for 1 minute and place on top of carnitas. Top dish with jack cheese, tomatoes, green onions, cilantro, sour cream and avocado sauce.\n", + "ingredients_alternatives": "Dried Black Beans: Cannellini beans, Great Northern beans, kidney beans\nGround Cumin: coriander, caraway seeds, fennel seeds\nChili Powder: smoked paprika, chipotle powder, ancho powder\nDried Oregano: thyme, marjoram, savory\nDried Basil: lemon basil, Thai basil, African blue basil\nGarlic: shallots, scallions, spring onions\nBay Leaves: thyme, rosemary, sage\nYellow Onion: red onion, yellow bell pepper, sweet onion\nSalt: kosher salt, Himalayan pink salt, sea salt\nPepper: black pepper, white pepper, pink peppercorns\nGuajillo Chiles: Anaheim chiles, Poblano chiles, Jalapeno chiles\nGarlic: Elephant garlic, silverskin garlic, purple stripe garlic\nRosemary: thyme, oregano, sage\nMargarine or Butter: ghee, duck fat, coconut oil\nCoarsely Ground Pepper: black pepper, white pepper, pink peppercorns\nAvocado: mango, papaya, kiwi\nCilantro: parsley, dill, tarragon\nJalapeno: serrano peppers, banana peppers, Hungarian hot wax peppers\nAlmond Milk or Soy Milk: cashew milk, oat milk, rice milk\nTomatoes: cherry tomatoes, grape tomatoes, plum tomatoes\nGreen Onions: scallions, spring onions, shallots\nChopped Fresh Cilantro: parsley, dill, tarragon\nSour Cream: Greek yogurt, crème fraîche, heavy cream" + }, + { + "recipe": "Omelet with Strawberries\n7 to 8 medium strawberries, hulled and thinly sliced\n2 tablespoons granulated sugar\n1 tablespoon white wine vinegar\n4 large eggs, beaten, at room temperature\n2 tablespoons granulated sugar\n1 tablespoon heavy cream\n1/2 teaspoon kosher salt\n3 tablespoons finely chopped fresh mint\n1 tablespoon unsalted butter, at room temperature\n1/2 tablespoon extra-virgin olive oil\n1/2 cup heavy whipping cream\n11/2 teaspoons powdered sugar\n1 teaspoon vanilla extract\nInstructions:\nFor the strawberries: Toss together the strawberries, granulated sugar and vinegar in a small bowl. Allow the mixture to stand for 15 minutes. Strain before using.\nFor the omelet: Whisk together the eggs, granulated sugar, cream and salt until smooth in a medium bowl. Stir in the mint. Heat the butter and oil over medium-high heat in a 10-inch nonstick skillet. Add the egg mixture and cook until almost set, about 4 minutes. Spoon the strawberry mixture down the center of the omelet. Fold the edges of the omelet over the strawberries. Cook until the egg mixture has set, 3 to 4 minutes.\nFor the whipped cream: Beat the cream, powdered sugar and vanilla in a large mixing bowl until the cream holds stiff peaks.\nCut the omelet into slices and serve with whipped cream.\n", + "ingredients_alternatives": "Strawberries: blueberries, raspberries, blackberries\nSugar: brown sugar, maple syrup\nWhite wine vinegar: apple cider vinegar, balsamic vinegar\nEggs: duck eggs, goose eggs\nHeavy cream: whole milk, half-and-half\nKosher salt: sea salt\nMint: basil, lemon balm\nButter: ghee, cultured butter\nOlive oil: avocado oil, grapeseed oil\nWhipping cream: coconut cream, almond milk\nPowdered sugar: confectioners' sugar\nVanilla extract: almond extract, lemon extract" + }, + { + "recipe": "Peanut Butter Dip\n1 cup vegetable broth\n1/2 cup peanut butter\n3 tablespoons chopped shallots\n1 teaspoon Worcestershire sauce\n1 garlic clove, minced\n1 teaspoon sugar\nSalt and freshly ground pepper, to taste\nOptional: 1 jalapeno, chopped\nCelery sticks or grilled chicken fingers as an accompaniment\nInstructions:\nIn a small saucepan over low heat combine vegetable broth, peanut butter, shallots, Worcestershire, garlic, sugar, salt and pepper and optional jalapeno. Cook until the mixture thickens, about 15 minutes, stirring constantly. Serve with celery sticks, grilled chicken fingers.\n", + "ingredients_alternatives": "Vegetable broth: chicken broth, beef broth, mushroom broth\nPeanut butter: almond butter, cashew butter\nShallots: scallions, spring onions\nWorcestershire sauce: soy sauce, tamari\nGarlic clove: 2-3 cloves\nSugar: honey, maple syrup\nSalt and pepper: smoked paprika, cumin\nOptional: jalapeno: serrano pepper, habanero pepper" + }, + { + "recipe": "Strawberry and Tequila Cooler\n16 ounces strawberries, fresh\nLemon slices\n4 sprigs fresh mint, plus leaves for garnish\n4 ounces agave syrup\n6 to 8 ounces tequila\nCrushed ice\nClub soda\nInstructions:\nMuddle the strawberries with the lemon slices, mint, and agave syrup in a large pitcher. Add the tequila and stir well. Pour over rocks glasses filled with crushed ice. Top each glass with club soda and garnish with mint leaves before serving.\n", + "ingredients_alternatives": "Strawberries: blueberries, raspberries, blackberries\nLemon slices: oranges, grapefruits, lemons\nMint: basil, rosemary, thyme\nAgave syrup: honey, maple syrup\nTequila: rum, bourbon, gin" + }, + { + "recipe": "Warm Russian\n1 ounce vodka\n1 ounce brandy \n1/2 ounce coffee liqueur \n1/2 ounce heavy cream \nGround cinnamon, for garnish \nInstructions:\nCombine the vodka, brandy, coffee liqueur and heavy cream in a cocktail shaker with ice and shake. Pour into 2 shot glasses and serve with a pinch of cinnamon.\n", + "ingredients_alternatives": "Vodka: gin, rum, tequila\nBrandy: cognac, armagnac\nCoffee liqueur: Kahlúa, Tia Maria\nHeavy cream: half-and-half, whole milk\nGround cinnamon: nutmeg, cardamom" + }, + { + "recipe": "Ginger Martini\n3 ounces vodka\n1/2 to 1 ounce Ginger Syrup, recipe follows\n1/2 teaspoon freshly squeezed lime juice\nCandied ginger and lime twist, for garnish\n1 lemon\n2 cups coarsely chopped fresh ginger with peel (about 8 ounces)\n1 cup sugar\n2 cups water\nInstructions:\nFill a cocktail shaker or small pitcher with ice. Add the vodka, ginger syrup, and lime juice. Cover and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Strain into a chilled cocktail glass. Add twist and serve.\nRemove the outer peel of the lemon with a vegetable peeler, taking care not to include too much of the bitter white pith. Finely chop the lemon peel and ginger in a food processor.\nTransfer the lemon-ginger mixture to a medium saucepan, add the sugar and water and bring to a boil. Reduce heat, and simmer, partially covered, for 15 minutes. Strain the mixture and cool. Cover and refrigerate for up to 1 week.\n", + "ingredients_alternatives": "Vodka: rum, gin, tequila\nGinger Syrup: honey syrup, agave nectar, maple syrup\nLime Juice: grapefruit juice, cranberry juice\nCandied Ginger and Lime Twist: candied citrus peel, candied fruit peel\nLemon: oranges, grapefruits, tangerines" + }, + { + "recipe": "Curried Cauliflower Soup\n3 tablespoons unsalted butter\n1 1/2 teaspoons finely grated peeled fresh ginger\n2 cloves garlic, finely chopped\n1 onion, chopped\nKosher salt and freshly ground black pepper\n1 head cauliflower (about 1 1/2 pounds), trimmed and cut into florets\n2 teaspoons curry powder\n4 cups low-sodium chicken broth or water\nFresh cilantro leaves and chopped salted cashews, for serving\nInstructions:\nMelt the butter in a large wide pot or medium Dutch oven over medium heat. Add the ginger, garlic, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the cauliflower and curry powder and continue to cook, stirring occasionally until the cauliflower is well coated in spice and slightly softened, about 5 minutes more. Add the broth and 2 1/2 cups water; bring to a boil. Reduce the heat to maintain a simmer and cook until the cauliflower is very tender, about 20 minutes. Remove from the heat and cool slightly.\nPuree the soup in the pot with an immersion blender or, working in batches, transfer the soup to a blender and puree until smooth, being careful not to fill the carafe more than half full per batch (keep the lid cracked to allow steam to escape). Rewarm the soup over medium heat and adjust the seasoning with additional salt and pepper. Ladle into 4 bowls and sprinkle with some cilantro and chopped cashews.\n", + "ingredients_alternatives": "Butter: coconut oil, olive oil\nGinger: turmeric, cinnamon\nGarlic: shallots, green onions\nOnion: scallions, leeks\nCauliflower: Brussels sprouts, broccoli\nCurry powder: paprika, coriander\nChicken broth: vegetable broth, chicken stock\nCashews: pistachios, almonds" + }, + { + "recipe": "Gimme Some Skin\nSkin of 1 chicken (in as big of sheets as possible)\n4 pieces of very plain white sandwich bread (Pepperidge Farm white loaf does nicely)\n1 tablespoon Duke's mayonnaise\nKosher salt and freshly ground pepper\nDry marjoram, to sprinkle\nInstructions:\nStart by removing the skin from the chicken and spread, fat-side down, on paper towels or paper plates to dry. (I'm a huge fan of paper plates in the kitchen.) Be sure to get the skins as flat and stretched as possible. Dry for 10 minutes.\nCrank your waffle iron to high.\nWhen the skins are dry, move carefully to the waffle iron; depending on your model you may only get a couple of pieces in at a time. Do not allow them to overlap.\nCook 2 to 3 minutes, then use a spatula or kitchen tweezers to flip and rotate the skins about 45 degrees. Continue cooking until golden brown and crisp: about 5 minutes total. Remove to a rack and season with salt and pepper.\nRepeat until all the skins have been converted into meat crackers, stopping halfway through to carefully pour the rendered fat (schmaltz) into a heatproof bowl. DO NOT DISCARD AS THIS IS ESSENTIALLY GOLD.\nTo make sandwiches, brush one side of a single piece of bread liberally with schmaltz. \nPlace the bread schmaltz-side down on the waffle iron. Spread with mayonnaise then top with a layer of the skin and season with the marjoram. Spread some mayonnaise on one side of a second slice of bread and close the sandwich, mayonnaise-side down. Brush the top with schmaltz and close the waffle iron lid. Weigh the top of the waffle iron down with a cast-iron skillet or a 28-ounce can of tomatoes.\nAfter 2 minutes check for doneness. When you peek under the bread corner it should be golden brown and everything should be crisp. EVERYTHING. Repeat the process with the remaining bread and ingredients. \nServe as is or cut into quarters. Serve with the soup or just binge right then and there with no apologies. If so, shower afterwards.\n", + "ingredients_alternatives": "Chicken skin: pork belly, duck breast\nBread: baguette, ciabatta, crusty Italian bread\nMayonnaise: hummus, tahini, avocado spread\nKosher salt: sea salt\nFreshly ground pepper: black pepper\nMarjoram: oregano, thyme, rosemary" + }, + { + "recipe": "Sweet Potato and Black Bean Burritos\n1 1/2 pounds sweet potatoes, cut into 1/2-inch cubes\nOlive oil, for drizzling \nKosher salt and freshly ground black pepper \n2 cloves garlic, minced \n1/2 Spanish onion, finely diced \n1 jalapeno, seeded and finely chopped \n1 tablespoon chili powder \n1 tablespoon tomato paste \n1/2 teaspoon dried Mexican oregano \n2 cups packed fresh baby spinach \nOne 15-ounce can black beans, drained \nOne 14.5-ounce can diced tomatoes \n1 cup crumbled queso fresco \nJuice of 1 lime\nTen 10-inch whole-wheat tortillas \n1 bunch fresh cilantro, chopped \nHot sauce, as desired \nInstructions:\nPreheat the oven to 425 degrees F.\nAdd the sweet potatoes to a baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper. Roast until the potatoes are just tender but still have a bite, 15 to 20 minutes. Set aside.\nAdd 2 tablespoons olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent, about 5 minutes. Then, add the jalapeno and stir to combine. Add the chili powder, tomato paste and oregano. Stir to combine and cook for an additional 2 minutes to release the flavors of the herbs. Then, add the spinach, beans and tomatoes. Fold gently to combine. Simmer until the spinach is wilted and the liquid has reduced by half, 7 to 10 minutes. Remove from the heat and stir in the queso fresco, lime juice and sweet potatoes. Taste and season as needed.\nDistribute the mixture evenly among the tortillas. Roll the tortillas, garnish with the cilantro and hot sauce and serve immediately. For freezer meal prep, wrap tightly in plastic wrap or parchment paper and store in an airtight container or bag. Freeze for up to 3 months.\nTo reheat, place wrapped burrito in the microwave and reheat for 3 minutes, flipping once. Unwrap, garnish with the cilantro and hot sauce, if desired, and serve!\n", + "ingredients_alternatives": "Sweet potatoes: butternut squash, yams, pumpkin\nOlive oil: avocado oil, grapeseed oil, walnut oil\nGarlic: shallots, green onions\nOnion: red onion, yellow onion\nJalapeno: serrano peppers, banana peppers\nChili powder: smoked paprika, cumin\nTomato paste: tomato sauce, passata\nMexican oregano: Italian seasoning, thyme\nSpinach: kale, collard greens\nBlack beans: kidney beans, chickpeas\nDiced tomatoes: crushed tomatoes, tomato puree\nQueso fresco: feta cheese, goat cheese\nLime juice: lemon juice, grapefruit juice" + }, + { + "recipe": "Mamie's Chicken Stew\n2 tablespoons/30 ml canola oil\nOne 4-pound/2 kg whole chicken\n2 large carrots, peeled and roughly chopped \n2 stalks celery, chopped\n2 medium onions, chopped\n1 head garlic, halved\n1 leek, chopped\n1 tablespoon/15 ml peppercorns\nA handful fresh parsley, leaves torn\nAbout 10 sprigs fresh thyme\nSalt and freshly ground black pepper \n4 potatoes, cubed\n12 ounces/375 g bow tie pasta\nInstructions:\nIn a large saucepan, heat the oil over medium-high heat. Add the chicken, stir to coat and cook until brown on all sides, about 5 minutes. Add the carrots, celery, onions, garlic and leek and continue cooking until the vegetables are a light brown. Add enough water to cover the chicken, and then add the peppercorns, parsley and thyme. Stir to mix and bring to a simmer. Reduce the heat to low and let simmer until the meat falls off the bone, about 2 hours. \nKeep the chicken aside and let cool. Keep the stock. Debone and cut the meat in chunks. Strain and skim the fat from the stock. Adjust the seasoning with salt and pepper. (This step can be done the day before.) \nAdd the potatoes to the stock and cook for 20 minutes. Skim the surface if necessary. Add the pasta and continue cooking until the pasta is al dente, 8 to 10 minutes. Add the chicken chunks. Adjust the seasoning and serve.\n", + "ingredients_alternatives": "Canola oil: olive oil, grapeseed oil, avocado oil\nChicken: turkey, duck, pork\nCarrots: beets, turnips, radishes\nCelery: fennel, leeks, onions\nOnions: shallots, scallions, green onions\nGarlic: shallots, leeks, spring onions\nLeek: onions, garlic, chives\nPeppercorns: black pepper, white pepper, pink peppercorns\nParsley: cilantro, basil, dill\nThyme: rosemary, oregano, sage\nSalt: kosher salt, sea salt, Himalayan pink salt\nBlack pepper: freshly ground black pepper, smoked paprika, chili powder" + }, + { + "recipe": "Southwest \\Dug-Up\\ Brownies\n8 ounces unsalted butter, plus more for greasing\n6 ounces dark chocolate \n3 tablespoons unsweetened cocoa powder \n3/4 teaspoon ancho chile powder \n1/2 teaspoon ground cinnamon \n1/4 teaspoon chipotle powder \n1 cup sugar \n1 tablespoon vanilla extract \n1 teaspoon salt \n3 eggs \n1 cup all-purpose flour \n1 vanilla bean, split lengthwise and minced\n1 pound confectioners' sugar\n2/3 cup unsweetened cocoa powder\n7 tablespoons unsalted butter \n1/3 cup boiling water \n1/4 teaspoon salt \n1/4 teaspoon vanilla extract\nCaramelized cacao nibs, for garnish\nInstructions:\nFor the brownies: Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with butter and line with parchment paper.\nPlace the butter and chocolate in a medium, non-reactive metal bowl and set over simmering water. Stir occasionally and whisk in the cocoa powder, chile powder, cinnamon and chipotle powder until smooth, then set aside.\nIn a mixing bowl, whisk together the sugar, vanilla, salt and eggs for about 30 seconds. Add the warm chocolate mixture to the sugar mixture and then mix in the flour just until combined, to avoid over-mixing. Pour the batter into the prepared pan and cook for 35 minutes. Cool the brownies for at least 1 hour before frosting.\nFor the frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine the confectioners' sugar, cocoa powder, butter, boiling water, salt and vanilla extract. Beat on low speed for 1 minute, then beat on high speed for 2 minutes.\nFrost the brownies, then sprinkle some caramelized cacao nibs on top to garnish. Cut into 1-inch squares and serve. \n", + "ingredients_alternatives": "Unsalted Butter: ghee, coconut oil\nDark Chocolate: bittersweet chocolate, semisweet chocolate\nCocoa Powder: Dutch-processed cocoa powder, natural-processed cocoa powder\nAncho Chile Powder: smoked paprika, chipotle powder\nChipotle Powder: cayenne pepper, red pepper flakes\nSugar: brown sugar, granulated sugar\nVanilla Extract: almond extract, coconut extract\nSalt: kosher salt, Himalayan pink salt\nEggs: duck eggs, quail eggs\nFlour: whole wheat flour, all-purpose flour\nVanilla Bean: Madagascar vanilla beans, Tahitian vanilla beans\nConfectioners' Sugar: powdered sugar, granulated sugar\nUnsweetened Cocoa Powder: cocoa nibs, cocoa puffs\nButter: ghee, coconut oil\nBoiling Water: hot water, steam\nVanilla Extract: almond extract, coconut extract\nCaramelized Cacao Nibs: toasted cacao nibs, roasted cacao nibs" + }, + { + "recipe": "Spaghetti and Clams\n4 (6 ounce) cans clams chopped or minced\n1 dozen fresh little neck clams\n1 large white onion\n6 cloves garlic chopped finely\nSalt and black pepper\nHandful oregano, chopped\n1 large green pepper, chopped\n6 tablespoons olive oil\n1/4 dry white wine\n1/4 cup fresh basil, if dry, then 1/8 cup\nHeaping tablespoon garlic powder\n1 small bottle clam juice\n2 pounds linguini or spaghetti\nInstructions:\nCoat the bottom of a pan with the olive oil. Saute onion, green pepper, and chopped garlic in the olive oil. \nIn a large pot combine clam juice, oregano and basil and a dash of salt and black pepper. Add Sauteed ingredients and 1/2 cup to 1 cup water. Bring all ingredients to a slow boil. Then add 1/4 cup dry white wine and chopped or minced clams. \nLet mixture continue to cook at a slow boil. Then add thoroughly cleaned little neck clams in shell. Add garlic powder, remaining oregano, and basil. Stir, cover, cook until necks open, (discard any clams that do not open, approximately 5 to 6 minutes). Stir again. Cover. Let simmer for 20 minutes stirring occasionally. \nTo boiling water, add linguini or spaghetti. Cook 8 to 10 minutes. Strain spaghetti and put in bowl. Pour clam mixture over top.\n", + "ingredients_alternatives": "Clams: mussels, scallops, squid\nOnion: shallots, scallions, leeks\nGarlic: shallots, green onions\nOregano: thyme, rosemary, sage\nPepper: bell peppers, jalapenos\nGreen pepper: bell peppers, jalapenos\nOlive oil: avocado oil, grapeseed oil, walnut oil\nWhite wine: chardonnay, sauvignon blanc, pinot grigio\nBasil: parsley, cilantro, dill\nGarlic powder: onion powder, paprika\nClam juice: fish stock, chicken broth" + }, + { + "recipe": "Ron's Baked Alaska\nOne 10-inch round cake layer (of any type) or 3-inch circles cut out of a cake layer\nLiquor of choice or cooled coffee, for sprinkling, optional\n2 1/2 pints ice cream, gelato, sorbet or a combination of types and flavors as desired, softened\n2 1/2 pints ice cream, gelato, sorbet or a combination of types and flavors as desired, softened \nSwiss Meringue, recipe follows\n9 large egg whites, at room temperature\n1 1/2 cups sugar\n2 teaspoons vanilla extract\nInstructions:\nPlace the cake circle on a heat-proof plate. Optionally, sprinkle with liquor of choice or cool coffee.\nSpread the softened ice cream on the cake in a tall dome shape. It's nice to use two different kinds for a surprising effect. Freeze until the ice cream is hard, about 2 hours. \nCover the cake and ice cream dome completely in a thick layer of Swiss Meringue. Make little peaks all over with the spatula to create a prickly effect, or create swirls with the back of a spoon. At this point, the dessert can be re-frozen for few hours before baking. \nShortly before serving, place the plate under the broiler (or in a preheated 500 degree F oven). The outer skin of the meringue will turn brown, while maintaining a soft core. The ice cream will remain frozen underneath.\nPlace the egg whites and sugar in a large metal mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm. Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes. Continue beating on low speed until cool, about 15 more minutes.\n", + "ingredients_alternatives": "Cake layer: sponge cake, genoise, chiffon cake\nLiquor: rum, bourbon, brandy, liqueurs like Grand Marnier or Cointreau\nIce cream: any flavor, including rocky road, mocha, butter pecan, etc.\nSorbet: fruit-based sorbets like lemon, raspberry, mango, etc.\nSwiss Meringue: egg whites, sugar, and cream of tartar\nEgg whites: large eggs, egg yolks, whole milk\nSugar: granulated white sugar, brown sugar, honey, maple syrup\nVanilla extract: pure vanilla extract, imitation vanilla extract, or no vanilla extract at all" + }, + { + "recipe": "QB Poppers\n6 bacon strips\n6 medium jalapeno peppers, seeded\n1/2 pound Monterey jack cheese, shredded\n1/2 pound sharp Cheddar, shredded\nInstructions:\nCook the bacon in a skillet over medium heat until 75 percent done. Combine the cheeses in a small bowl. Stuff each pepper with some cheese, wrap the peppers with the bacon strips, and secure with toothpicks.\nPreheat a grill to 375 degrees F. Preheat the oven to 450 degrees F.\nGrill on a hot grill until grill marks appear, about 5 seconds. Remove them immediately to a small sheet pan and bake them in the oven until cooked through. Remove the peppers from the oven to a serving plate and serve.\n", + "ingredients_alternatives": "Bacon: prosciutto, serrano ham, pancetta\nJalapeno peppers: habanero peppers, Thai chili peppers\nMonterey Jack cheese: mozzarella cheese, provolone cheese\nSharp Cheddar cheese: gouda cheese, manchego cheese" + }, + { + "recipe": "Ruby's Barbecue Sauce\n6 tablespoons soybean oil\n1 medium onion, diced\n4 jalapeno peppers, stemmed and diced (do not remove seeds)\n1 tablespoon salt\n1 tablespoon dry mustard powder\n1/2 tablespoon black pepper\n1/2 tablespoon cayenne pepper\n1/2 teaspoon garlic salt\n1/2 cup brown sugar\n3/4 cup cider vinegar\n3 cups ketchup\n1/2 cup molasses\n1/2 cup Worcestershire sauce\n1 cup water\nInstructions:\nHeat oil in a large saucepan over medium heat. Add onions and jalapenos and cook over medium heat until onions are soft and transparent, about 5 minutes. Add salt, dry mustard, black pepper, cayenne, and garlic salt. Stir to combine and then mix in the brown sugar. Add the cider vinegar, ketchup, molasses, Worcestershire, and water and whisk all together until thoroughly combined. Reduce heat to low and simmer for about 20 to 35 minutes, whisking every few minutes to prevent sauce from burning and sticking to bottom. Strain sauce to remove onions and jalapenos before serving.\n", + "ingredients_alternatives": "Soybean oil: canola oil, grapeseed oil, sunflower oil\nOnion: red onion, yellow onion, scallions\nJalapeno peppers: Anaheim peppers, bell peppers\nSalt: kosher salt, Himalayan pink salt\nDry mustard powder: whole grain mustard, spicy mustard\nBlack pepper: white pepper, pink peppercorns\nCayenne pepper: red pepper flakes, chili powder\nGarlic salt: onion salt, chicken seasoning\nBrown sugar: maple syrup, agave nectar\nCider vinegar: apple cider vinegar, balsamic vinegar\nKetchup: tomato sauce, barbecue sauce\nMolasses: maple syrup, honey\nWorcestershire sauce: fish sauce, soy sauce\nWater: sparkling water, seltzer water" + }, + { + "recipe": "Boiled Potatoes with Butter\n1 pound small new potatoes\n1 head garlic, halved crosswise\n1 bay leaf\n1 teaspoon black peppercorns\nKosher salt\n2 to 4 tablespoons unsalted butter\nFreshly ground black pepper\nInstructions:\nPut the potatoes, garlic, bay leaf, and peppercorns in a large saucepan, add cold water to cover by about an inch and season generously with salt,. Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size.\nDrain and discard the garlic, bay leaves, and peppercorns. Halve the potatoes, if large, toss with the butter and season with salt, and pepper, to taste. Keep warm.\n", + "ingredients_alternatives": "Small new potatoes: Yukon gold potatoes, red potatoes, sweet potatoes\nGarlic: shallots, scallions, leeks\nBay leaf: thyme, rosemary, oregano\nPeppercorns: black pepper, white pepper, pink peppercorns\nUnsalted butter: ghee, coconut oil, avocado oil\nFreshly ground black pepper: cayenne pepper, paprika, chili powder" + }, + { + "recipe": "Arroz con Pollo\n2 teaspoons salt\n1 teaspoon garlic powder\n1/2 teaspoon dried cumin\n1/4 teaspoon black pepper\n1/4 teaspoon cayenne pepper\nOne 3 1/2-to-4-pound chicken, cut into 8 serving pieces and skin removed\n3 tablespoons vegetable oil\n1 small yellow onion, finely diced\n1 green bell pepper, diced\n1 red bell pepper, diced\n1 1/2 teaspoons salt\n1 1/2 cups long-grain rice\n2 cloves garlic, finely diced\n1 1/2 cups low-salt chicken stock\n1/2 cup tomato sauce\nInstructions:\nCombine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined. \nPat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated. \nHeat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs. \nAdd the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute. \nMeanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.\n", + "ingredients_alternatives": "Salt: kosher salt or sea salt\nGarlic powder: onion powder or paprika\nDried cumin: coriander or caraway seeds\nBlack pepper: peppercorns or pink peppercorns\nCayenne pepper: red pepper flakes or chili powder\nChicken: turkey, duck, or tofu\nVegetable oil: canola oil or grapeseed oil\nOnion: shallot or scallion\nGreen bell pepper: jalapeno or serrano pepper\nRed bell pepper: pimiento or Anaheim pepper\nRice: quinoa or brown rice\nGarlic: shallots or leeks\nTomato sauce: marinara sauce or salsa" + }, + { + "recipe": "Grilled Monterey Sardines\n5 ounces fresh sardines\n1-ounce lemon juice\n2 garlic cloves, chopped\n1/2 cup olive oil\n1/3 cup water\n1/2 teaspoon salt\n2 ripe tomatoes, chopped\n3 green onions, chopped\n4 cloves garlic, chopped\n1/4 cup chopped basil leaves\n1/2 cup chopped red onions\n1/3 cup chopped parsley\n1/4 cup olive oil\n3 tablespoon crushed red pepper\n1/4 teaspoon salt\n1/4 teaspoon black pepper\nAngel hair pasta and/or antipasto salad, or serving, optional\nInstructions:\nWhisk together all marinade ingredients and marinate the sardines for 2 hours\nFor the Salsa: Mix all the ingredients in a large bowl.\nPreheat grill to medium heat. Lightly oil the grill. Place the sardines on the preheated grill and discard marinade. Cook sardines for 5 to 7 minutes (depending on size) or until they flake easily with a fork. Serve with angel hair pasta, and/or antipasto salad, if desired.\n", + "ingredients_alternatives": "Sardines: anchovies, mackerel, herring\nLemon juice: white wine vinegar, apple cider vinegar\nGarlic: shallots, scallions, chives\nOlive oil: canola oil, grapeseed oil\nWater: white wine, chicken broth\nSalt: kosher salt, Himalayan pink salt\nTomatoes: bell peppers, eggplant\nGreen onions: scallions, chives\nGarlic: shallots, leeks\nBasil: thyme, rosemary\nRed onions: yellow onions, Vidalia onions\nParsley: cilantro, dill\nOlive oil: avocado oil, grapeseed oil\nCrushed red pepper: red pepper flakes, paprika\nBlack pepper: white pepper, pink peppercorns" + }, + { + "recipe": "Roasted Quail Date and Pomegranate Marinade\n4 quails\n1 small onion, finely diced\n1/4 cup diced celery\n1 small garlic clove, diced\n1/2 cup date syrup\n1/2 cup pomegranate syrup\n1/2 cup red wine\n1/4 cup honey\n1/4 teaspoon cumin powder\n1/4 teaspoon anise seed\n1/4 teaspoon sumac\n1/4 teaspoon coriander powder\n1 tablespoon extra-virgin olive oil\nPomegranate seeds, fresh\nParsley leaves, or basil chiffonade\nInstructions:\nRemove the backbones from the quail or ask your butcher to do this for you. Rinse and dry them on paper towels. Place in a shallow pan. Mix remaining ingredients, except pomegranate seeds and parsley, in a large bowl. Pour mixture over the quail and refrigerate for 30 minutes to 1 hour.\nPreheat oven to 450 degrees F.\nDrain the quail and keep the marinade. Place the quail in a roasting pan with some olive oil and roast them for 15 minutes or until done. Meanwhile, strain the marinade into a pot and bring it to a boil. Reduce the heat and cook until syrupy. You may wish to add 1 teaspoon of butter or olive oil. Mix well. Taste the marinade and season, to taste.\nPour the sauce onto 4 plates and place the roasted quail on top. Garnish with pomegranate seeds and parsley.\n", + "ingredients_alternatives": "Quail: chicken, duck, pheasant\nOnion: scallions, shallots, leeks\nCelery: fennel, carrots\nGarlic: shallots, green onions\nDate syrup: maple syrup, agave nectar\nPomegranate syrup: cherry juice, cranberry juice\nRed wine: white wine, port wine\nHoney: brown sugar, maple syrup\nCumin powder: coriander powder, paprika\nAnise seed: fennel seeds, caraway seeds\nSumac: paprika, smoked paprika\nCoriander powder: cumin powder, caraway seeds\nOlive oil: avocado oil, grapeseed oil\nParsley leaves: basil leaves, cilantro leaves\nChiffonade: kale, spinach" + }, + { + "recipe": "Sunny's Family Therapy Cranberry Rosemary Digestif\n1/2 cup water\n1 cup cranberries\n1 cup sugar\n3-inch cinnamon stick\n2 sprigs rosemary\nPinch salt\n1 lemon, zested\nIce\n200 ml bottle whiskey\nInstructions:\nAdd the water, cranberries, sugar, cinnamon stick, rosemary, salt and lemon zest to a medium saucepan. Bring to a boil over medium heat. Lower the heat and simmer until slightly reduced in volume and thickened to a syrup. Remove from the heat and strain through a fine mesh sieve into a bowl. Discard the solids. Refrigerate until cool, about 30 minutes.\nTo make a drink:\nPut a handful of ice in a drink shaker along with 1 1/2 ounces of whiskey and 1 tablespoon of the cranberry syrup. Shake gently a few times and strain into a glass. Repeat for the remaining drinks and serve.\n", + "ingredients_alternatives": "Water: apple juice, white wine, sparkling water\nCranberries: blueberries, raspberries, blackberries\nSugar: honey, maple syrup, agave nectar\nCinnamon stick: nutmeg, allspice, cardamom\nRosemary: thyme, oregano, bay leaves\nSalt: kosher salt, sea salt\nLemon, zested: lime, orange, grapefruit\nIce: crushed ice, ice cubes, frozen berries\nWhiskey: bourbon, scotch, rum" + }, + { + "recipe": "Creamy Pumpkin Lasagna\n4 cups medium-diced pumpkin or winter squash\nUnrefined coconut oil \nKosher salt and coarsely ground black pepper \n1 medium onion, small diced \n2 cloves garlic, chopped \n2 1/2 pounds Swiss chard, stemmed, leaves chopped (16 cups packed) \n2 teaspoons poultry seasoning \n16 ounces cream cheese, room temperature \n2 cups milk \n1 teaspoon cayenne pepper \n2 cups full-fat ricotta \n2 eggs, whisked\n2 cups grated Gruyere \n2 cups grated Parmesan \n9 ounces no-boil lasagna noodles, such as Barilla \n4 ounces pesto, store-bought or homemade, recipe follows\n6 cloves roasted garlic\n1/2 cup toasted pecans \nZest and juice of 1 lemon \n4 cups basil leaves \n2/3 cup grated aged Gouda \nKosher salt \n1 cup extra-virgin olive oil \nInstructions:\nPreheat the oven to 350 degrees F.\nAdd the pumpkin to a large bowl, drizzle with 2 tablespoons coconut oil, and toss to coat. Sprinkle generously with salt and pepper and then spread in a single layer on a rimmed baking sheet. Transfer to the oven and roast, tossing once, until golden brown and tender, 50 to 60 minutes.\nMeanwhile, add 1 tablespoon coconut oil to a Dutch oven over medium heat, and allow to melt. Add the onions and saute until tender, 3 minutes. Add the garlic and Swiss chard, and saute until wilted, 3 to 5 minutes. Stir in the poultry seasoning and sprinkle with salt and pepper. Set aside.\nAdd the cream cheese and milk to a medium saucepan over medium heat. Heat until the cream cheese has melted, about 5 minutes. Whisk in 1/2 teaspoon of the cayenne, and season with salt and pepper. Turn off the heat.\nIn a large bowl, combine the ricotta, eggs, 1 1/2 cups each of the Gruyere and Parmesan, and some salt and pepper. Stir to combine, then set aside.\nLadle 1/2 cup of the cream cheese sauce into a 9-by-13-inch flameproof baking dish, spreading with a spatula to cover the bottom. Add a single layer of noodles, and then layer with half of the remaining cream cheese sauce, half of the chard mixture and half of the pumpkin. Add a second layer of noodles, and then half of the ricotta mixture and all of the pesto. Add a third layer of noodles, followed by the remaining cream cheese sauce, chard and pumpkin. Add a fourth, and final, layer of noodles, and spread with the remaining ricotta mixture.\nCover the baking dish with aluminum foil, and transfer to the oven. Bake until the noodles are soft and the cheese is hot and melty, 55 to 60 minutes.\nRemove the baking dish from the oven and turn on the broiler. Remove the foil from the baking dish. Top the lasagna with the remaining grated Gruyere and Parmesan. Broil until golden brown and bubbly, 3 to 5 minutes.\nLet rest for 15 minutes before serving.\nAdd the garlic and pecans to a food processor, and pulse to a thick paste. Add the lemon zest, basil, Gouda and 1 teaspoon salt, and pulse to chop up the basil leaves; this will be very thick. With the motor running, drizzle in 2/3 cup of the olive oil; if you want the sauce thinner, add the remaining oil. Add the lemon juice, and pulse to combine. Taste and adjust the seasoning as needed. Refrigerate, covered, for up to 1 week.\n", + "ingredients_alternatives": "Pumpkin or Winter Squash: butternut squash, acorn squash, spaghetti squash\nCoconut Oil: olive oil, avocado oil, grapeseed oil\nKosher Salt and Coarsely Grounded Black Pepper: Himalayan pink salt, sea salt\nOnion: shallots, scallions, leeks\nGarlic: shallots, green onions, spring onions\nSwiss Chard: kale, spinach, beet greens\nPoultry Seasoning: Italian seasoning, paprika, thyme\nCream Cheese: goat cheese, feta cheese, mascarpone cheese\nMilk: almond milk, soy milk, coconut milk\nCayenne Pepper: red pepper flakes, hot sauce\nRicotta Cheese: cottage cheese, farmer's cheese, quark cheese\nEggs: duck eggs, chicken eggs, quail eggs\nGruyere Cheese: emmental cheese, cheddar cheese, gouda cheese\nParmesan Cheese: pecorino Romano, asiago cheese, provolone cheese\nNo-Boil Lasagna Noodles: gluten-free lasagna noodles, whole wheat lasagna noodles, rice noodles\nPesto: basil pesto, sun-dried tomato pesto, pistachio pesto\nRoasted Garlic: shallot, scallion, leek\nToasted Pecans: walnuts, hazelnuts, cashews\nLemon Zest and Juice: orange zest and juice, grapefruit zest and juice, lime zest and juice\nBasil Leaves: cilantro, parsley, dill\nAged Gouda Cheese: cheddar cheese, gouda cheese, provolone cheese\nKosher Salt: sea salt, Himalayan pink salt, pickling salt" + }, + { + "recipe": "Crispy A.M. Wraps\n24 frozen tater tot rounds\n1 pound breakfast sausage \n1/4 cup whole milk \n8 large eggs \nFour 12-inch flour tortillas \n1 cup shredded Cheddar cheese \n1 cup shredded Monterey Jack cheese \n1 cup salsa \n1 cup sour cream \n1 avocado, sliced \n4 tablespoons olive oil. \nInstructions:\nCook the tater tot rounds according to the package instructions. Set aside.\nMeanwhile, cook and crumble the sausage in a large nonstick skillet over medium-high heat until brown, about 10 minutes. Remove and drain on a paper towel-lined plate. Return the skillet to the heat.\nWhisk together the milk and eggs in a large pitcher. Add the egg mixture to the skillet and scramble, about 5 minutes. Set aside.\nTo build the wraps, lay out the tortillas. Divide the sausage, eggs, Cheddar, Monterey Jack and tater tot rounds evenly and place on the very center of the tortillas. Top each with salsa, sour cream and avocado. Fold the edges of each tortilla up and over, creasing as needed, to the center and as tight as possible, so that you form a parcel with each one.\nHeat 1 tablespoon of the olive oil in a large skillet over medium heat. Place one wrap in the skillet, seam-side down. Cook until golden, about 2 minutes, then flip and cook the other side for another minute or two. Repeat with the remaining tortillas and olive oil. Serve hot.\n", + "ingredients_alternatives": "Tater tots: potato gnocchi, crispy fried potatoes, hash browns\nBreakfast sausage: Italian sausage, chorizo, bratwurst\nMilk: almond milk, soy milk, coconut milk\nEggs: duck eggs, quail eggs, goose eggs\nFlour tortillas: corn tortillas, whole wheat tortillas\nCheese: mozzarella, provolone, feta\nSalsa: guacamole, hummus, salsa verde\nSour cream: Greek yogurt, cottage cheese, ricotta cheese\nAvocado: mango, papaya, kiwi\nOlive oil: grapeseed oil, sunflower oil, canola oil" + }, + { + "recipe": "Thanksgiving Turkey Cookies\n1 roll (16.5 oz) Pillsbury(R) refrigerated sugar cookies or 1 package (16 oz) Pillsbury® Ready To Bake!¿ refrigerated sugar cookies (24 cookies)\n1 container (16 oz) chocolate creamy frosting\nCandy corn\nOrange decorating icing\nBlack decorating gel\nMiniature candy-coated chocolate baking bits\nInstructions:\nBake cookies as directed on roll or package. Cool completely, about 10 minutes.\nSpoon chocolate frosting into 1-quart Ziploc(R) Brand storage bag; seal bag. Cut off tiny bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.\nPipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.\n", + "ingredients_alternatives": "Sugar cookie roll: puff pastry, pie crust, graham cracker crumbs\nChocolate frosting: whipped cream, heavy cream, buttercream\nCandy corn: candy melts, peanut butter cups, chopped nuts\nOrange decorating icing: yellow icing, tinted chocolate, cocoa powder\nBlack decorating gel: dark blue icing, brown icing, food coloring\nMiniature candy-coated chocolate baking bits: sprinkles, chopped nuts, shredded coconut" + }, + { + "recipe": "Awesome Apple Pie-lets\n2 tablespoons granulated sugar\n2 teaspoons cornstarch\n1 teaspoon ground cinnamon, plus more for topping, optional\n1/4 teaspoon vanilla extract\n1/8 teaspoon salt\n3 cups peeled and chopped apples (preferably Fuji)\n6 large square egg roll wrappers\n18 sprays no-calorie butter spray\nFat-free whipped topping, for topping, optional\nInstructions:\nPreheat the oven to 350 degrees F.\nIn a medium nonstick pot on the stove, combine sugar, cornstarch, cinnamon, vanilla extract, and salt with 1/2 cup cold water. Mix until the ingredients dissolve. Add apples and stir. Bring to medium-high heat and, stirring frequently, cook until apples have softened, about 7 to 10 minutes.\nReduce heat to low and, stirring often, cook until thick and gooey, 1 to 2 additional minutes. Transfer to a bowl and set aside to cool. This is your pie filling.\nPrepare a large baking sheet by lining it with foil and/or spraying it with nonstick spray. Set aside.\nPlace egg roll wrappers flat on a dry surface. Set out a small dish of water. Dip your finger into the water, and run it along all of the wrapper edges. Repeat as needed while preparing your pockets, as it will help seal them. Starting 1/2 inch from the bottom, place about 1/3 cup pie filling along the bottom half of each wrapper, leaving a 1/2-inch border on the sides.\nFold the top 1/2 of each wrapper over the filling, so that the top edge meets the bottom and the filling is encased with a border on 3 sides. Dab each border with water, and fold each inward about 1/4 inch to lightly seal. Press firmly along the borders with the prongs of a fork to seal completely.\nCarefully transfer to the baking sheet. Repeat this process with remaining wrappers and filling, leaving you with 6 pie-lets.\nSpray the top of each pocket with 3 sprays butter. Bake in the oven until the edges begin to brown, 15 to 18 minutes.\nAllow to cool for 5 minutes. Top with additional cinnamon and whipped topping, if using. Dig in!\n", + "ingredients_alternatives": "Sugar: honey, maple syrup, agave nectar\nCornstarch: tapioca starch, arrowroot powder\nCinnamon: nutmeg, cardamom, ginger\nVanilla Extract: almond extract, coconut milk\nSalt: potassium chloride, kosher salt\nApples: pears, berries (such as blueberries or raspberries), citrus fruits (such as oranges or grapefruits)\nEgg Roll Wrappers: spring roll wrappers, won ton wrappers\nButter Spray: non-dairy butter substitute, olive oil\nWhipped Topping: Greek yogurt, cottage cheese, coconut cream" + }, + { + "recipe": "Lasagna al Forno\n1 pound dried lasagna noodles\nOlive oil\n1 onion, chopped\n2 cloves garlic, sliced\n2 tablespoons fresh basil, chopped\n2 tablespoons fresh oregano, chopped\n3 bay leaves\n1 1/2 pounds ground beef\n1 pound ground Italian sausage\n6 ounces tomato paste, (1 can)\n30 ounces ricotta cheese, (2 containers)\n1/4 cup Italian flat-leaf parsley, finely chopped\nSalt and black pepper, to taste\n2 eggs, lightly beaten\n1/2 cup grated Parmesan cheese\n4 cups tomato sauce, prepared\n1 pound mozzarella cheese, shredded\nGrated Parmesan and mozzarella, for topping\nInstructions:\nCook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly, coat with olive oil keep them moist and easy to work with.\nCoat a large skillet with olive oil. Saute over medium heat, onion, garlic and herbs. Cook 5 minutes. Brown beef and sausage until no longer pink, about 15 minutes. Drain fat into a small container and discard. Stir in the tomato paste completely. Set aside to cool.\nIn a mixing bowl, combine ricotta, parsley and oregano. Stir in beaten eggs. Add Parmesan, season with salt and pepper.\nTo assemble the lasagna: Coat the bottom of a 13 by 9-inch pan with a ladle full of tomato sauce. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Spread 1/2 of the meat mixture over the pasta. Dollop 1/2 of the ricotta mixture over the meat, spread to the edges with a spatula. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of tomato sauce, spread evenly. Repeat with the next layer of noodles, meat, cheeses and sauce. Top last layer with noodles, sauce and shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake in a preheated 350 degree oven for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.\n", + "ingredients_alternatives": "Dried lasagna noodles: fresh pasta sheets, homemade pasta\nOlive oil: avocado oil, grapeseed oil\nOnion: shallots, scallions, leeks\nGarlic: shallots, green onions\nBasil: cilantro, parsley, dill\nOregano: thyme, rosemary, sage\nBay leaves: thyme, rosemary, sage\nGround beef: ground turkey, chicken breast\nItalian sausage: kielbasa, bratwurst, chorizo\nTomato paste: tomato sauce, canned crushed tomatoes\nRicotta cheese: goat cheese, feta cheese\nParsley: cilantro, basil, dill\nEggs: duck eggs, quail eggs\nMozzarella cheese: buffalo mozzarella, burrata cheese\nParmesan cheese: pecorino Romano, asiago cheese" + }, + { + "recipe": "Pork Chops with Mashed Potatoes, Brussels Sprouts and a Mushroom Madeira Sauce\n3 cups Brussels sprouts, quartered\n2 tablespoons grapeseed oil \n1/2 cup chopped onions \n2 cloves garlic \n1/2 cup chicken stock \n2 tablespoons unsalted butter \n3 to 5 Yukon gold potatoes, peeled and cut in large cubes\n1 cup heavy cream, warmed \n1 stick (4 ounces) unsalted butter \nKosher salt and freshly ground black pepper \nKosher salt and freshly ground black pepper\n4 tablespoons (2 ounces) unsalted butter\n1/2 cup minced onions \n8 cups cremini mushrooms, quartered \n1/2 bunch fresh thyme, chopped \n1 cup Madeira wine \n1/2 cup heavy cream \n4 cups prepared demi-glace \nKosher salt and freshly ground black pepper\n4 center-cut boneless pork chops (6 to 8 ounces each)\nKosher salt and freshly ground black pepper\nGrapeseed oil, for sauteing\n1/2 cup Madeira wine\nInstructions:\nFor the Brussels sprouts: Bring a large pot of water to a boil. Add the Brussels sprouts and blanch until tender-crisp. Drain and rinse with cold water to stop the cooking; set aside.\nHeat a saute pan to medium-high heat and add the oil followed by the onions and garlic. Sweat the onions and garlic for a few minutes. Add the Brussels sprouts and sear until golden brown, about 2 minutes. Deglaze with the chicken stock and then swirl in the butter. Reserve.\nFor the mashed potatoes: In a large pot filled with water, add the potatoes and bring to a boil over medium-high heat. Lower to a simmer and cook until the potatoes are fork-tender. Drain the potatoes in a colander and transfer them back to the pot. Add the cream, butter and salt and pepper to taste and mash until smooth. Reserve.\nFor the mushroom madeira sauce: Heat a saucepan over medium heat and add the butter. Add the onions and sweat for a few minutes. Add the mushrooms and thyme and cook over medium-high heat until slightly caramelized. Deglaze the pan with the Madeira and cook out the alcohol for about 1 minute. Add the heavy cream and reduce by a third. Lower the heat, add the demi-glace and simmer until the sauce coats the back of a spoon. Season with salt and pepper.\nFor the pork chops: Sprinkle the pork chops with salt and pepper. Add some oil to a hot saute pan and sear the chops for about 4 minutes. Flip and cook on the other side until the internal temperature reaches 155 degrees F, another 4 minutes. Remove the pan from the heat, drain off any excess oil and deglaze with the Madeira, leaving the pork in the pan. Return to the heat and cook off the alcohol for about 2 minutes. Reserve.\nTo create the plate: Place some mashed potatoes on the center of each plate. Follow with some Brussels sprouts. Place a pork chop on top and spoon sauce all over.\n", + "ingredients_alternatives": "Brussels sprouts: broccoli, cauliflower, kale\nOnions: scallions, shallots, red onion\nGarlic: shallots, green onions\nChicken stock: vegetable broth, chicken broth\nUnsalted butter: clarified butter, goat butter\nPotatoes: sweet potatoes, yams, taro root\nHeavy cream: half-and-half, whole milk\nButter: ghee, cultured butter\nThyme: rosemary, sage, bay leaves\nMadeira wine: port wine, sherry wine\nDemi-glace: bone broth, fish sauce\nBoneless pork chops: pork tenderloin, pork loin" + }, + { + "recipe": "Baked Halibut with Wine and Herbs\n4 sprigs thyme\n8 sprigs parsley\n2 bay leaves, preferably fresh\n8 cloves garlic, smashed\n2 (1 pound) halibut steaks, 1 1/4-inch thick, from tail end of fish\nKosher salt and freshly ground black pepper\n3/4 cup dry vermouth\n4 tablespoons extra-virgin olive oil\n2 teaspoons freshly squeezed lemon juice\n12 cherry or pear, red and yellow tomatoes, for garnish\nOptional serving suggestion: Tapenade, recipe follows\n1/2 cup pitted and chopped kalamata olives\n1 tablespoon extra-virgin olive oil\n1 teaspoon fresh thyme leaves\n1 teaspoon finely grated lemon zest\nFreshly ground black pepper\nInstructions:\nPreheat oven to 450 degrees F.\nIn a medium gratin dish or baking dish, make a bed of herbs with the thyme, parsley and bay leaves, scatter the garlic on top. Reserve 4 parsley sprigs, for garnish. Season both sides of the fish with salt and pepper and lay on top of the herbs. Add in the vermouth, and drizzle 2 tablespoons of the oil over the fish, cover loosely with foil. Bake until the fish is opaque, about 20 to 22 minutes.\nCarefully, pour the pan juices into a small saucepan and set the fish aside. Keep the garlic and 4 thyme sprigs for garnish. Bring the sauce to a boil, over high heat, reduce by about 1/2, about 5 minutes. Whisk in the remaining 2 tablespoons olive oil and the lemon juice. Season with salt and pepper, to taste. Set aside. De-bone the fish; running a spoon handle along each side of the center bone, then lift the bone out. Peel side off and discard. Divide fish steaks in half crosswise, among 4 serving plates. Pour sauce over fish and serve with a dollop of tapenade, if using, on top and garnish with the thyme sprigs, garlic, and tomatoes.\nTo make the tapenade: Combine the olives, oil, thyme, and lemon zest, stir to combine. Season with pepper and set aside.\n", + "ingredients_alternatives": "Thyme: rosemary, oregano, marjoram\nParsley: cilantro, basil, dill\nBay leaves: laurel, myrtle, allspice\nGarlic: shallots, green onions\nHalibut steaks: salmon fillets, swordfish steaks\nKosher salt and Black pepper: sea salt and black pepper\nVermouth: white wine, sherry, Cognac\nOlive oil: avocado oil, grapeseed oil, walnut oil\nLemon juice: lime juice, grapefruit juice\nTomatoes: bell peppers, eggplant, zucchini\nTapenade: hummus, baba ganoush, tapenade\nOlives: Kalamata olives, Castelvetrano olives, Cerignola olives\nPepper: black pepper, pink peppercorns, Szechuan pepper" + }, + { + "recipe": "Green Eggs and Ham\n1 tablespoon extra-virgin olive oil\n1 tablespoon butter\n2 large shallots, finely chopped\n1 (10-ounce) box frozen chopped spinach, defrosted in microwave and liquids drained\n1/3 to 1/2 cup heavy cream, eyeball it\nSalt and freshly ground black pepper\nFreshly grated nutmeg, to taste\n8 slices deli ham or prosciutto di Parma\n8 eggs\nInstructions:\nPreheat oven to 375 degrees F.\nIn a medium skillet over medium heat, heat the extra-virgin olive oil and the butter and sweat the shallots a few minutes. Add the spinach and stir in the cream, season with salt, freshly ground black pepper and a little grated nutmeg. Cook the spinach, stirring occasionally, until the cream has thickened, 5 minutes. Adjust seasoning to your taste.\nFold each slice of ham or prosciutto in half and line the nonstick cups with 1 slice of meat each. Spoon a heaping tablespoon of the cooked spinach into each of the cups, then crack an egg into each, making sure it stays whole (hint - if you're worried about breaking the egg yolk, crack the egg into a small bowl first, then pour it into the muffin cup). Season the tops of the eggs with salt and freshly ground black pepper and bake in the oven until set, about 15 minutes. Allow the baked eggs to cool in the muffin cups for a couple of minutes before removing them from the pan. Serve immediately.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil\nButter: unsalted butter, coconut oil\nShallots: scallions, spring onions\nSpinach: kale, chard\nHeavy cream: half-and-half, whole milk\nNutmeg: cinnamon, cardamom\nHam or Prosciutto: serrano ham, chorizo" + }, + { + "recipe": "Pumpkin Caramel Baked Alaska\nTwo 15.25-ounce boxes spice cake mix (or make your own), plus required ingredients\n2 pints pumpkin ice cream, slightly softened \n2 pints salted caramel ice cream, slightly softened \n1 container store bought vanilla frosting (or homemade vanilla buttercream)\nRemaining cake scraps\n3 1/2 cups confectioners' sugar\n6 large egg whites \n1 teaspoon ground cinnamon\n1 teaspoon kosher salt \nOrange gel food coloring, for the meringue\nBlack and white gum paste, for eyes and mouth, optional\nBrown gum paste, for stem, optional\nGreen gum paste, for vines and leaves, optional \n1 cup cinnamon-flavored whiskey \nInstructions:\nFor the base: Bake each box of spice cake according to the package instructions in parchment-lined half-sheet pans, jelly roll pans or rimmed cookie sheets. Let cool.\nLine 2 deep 6- to 8-inch freezer-safe bowls with plastic wrap. Using a 4-inch round cookie cuter, cut out 2 circles of cake and place 1 in the bottom of each bowl. Layer about half a pint of softened pumpkin ice cream on top of each layer of cake. Using a 5-inch round cookie cutter, cut out 2 more circles of cake and place them on top of the pumpkin ice cream. Layer about half a pint of softened salted caramel ice cream on top of each layer of cake. Using a 7-inch cookie cutter cut out 2 more circles and layer them on top of the salted caramel ice cream. On one of the bowls layer the remaining pumpkin ice cream on top of the top layer of cake. (The second bowl should have its top layer as cake and not ice cream.) Freeze both bowls until completely solid, 4 hours up to overnight.\nUnmold the cake and ice cream layers from the bowls and press the flat-edges together to make a ball. \nFor the crumb coating: Using 1 container of store bought vanilla frosting (or homemade vanilla buttercream) frost the entire outside of the ball until fully covered. If necessary pop the cake into the freezer if the ice cream starts to melt while frosting. \nPlace the remaining cake scraps into a food processor and pulse until coarsely ground. Coat the entire exterior with the crumbs and place back into the freezer until frozen solid, about 2 hours.\nFor the meringue: In the bowl of a stand mixer fitted with the whisk attachment, whisk together the confectioners' sugar and egg whites until combined. Place the bowl over a pot of simmering water and heat, whisking occasionally, until the mixture is very hot. Carefully transfer the contents of the bowl to the mixer and whisk on medium-high speed until fluffy and slightly cooled, about 4 minutes. Add the cinnamon, salt and food coloring to make pumpkin-orange and whisk on medium to combine. \nFor the decorations: Roll gum paste out and cut into the eyes, mouth, stem and vines and decorate the pumpkin, if using. \nRemove the ice cream and cake ball from the freezer. Unmold the cake from the the bowls and remove the plastic wrap. Place the ball on a serving plate. Spread the meringue over the ball or transfer the meringue to a pastry bag and pipe it over the ball. \nMake a comb to make the pumpkin grooves: Cut the outer hard ring of a plastic deli container lid off. Cut out the shape of \\3\\ on one side of the lid (discard the cut out piece). In one motion, us the shaped lid to comb the meringue from the bottom to the top of the cake. Clean the excess meringue off of the comb and repeat until the pumpkin is fully grooved. (If desired, use a kitchen torch to slightly brown the meringue in the grooves to add dimension).\nDecorate the pumpkin with with the gum paste eyes, mouth, stem, vines and leaves.\nReturn the pumpkin to the freezer until ready to serve.\nTo serve: Gently heat the whiskey in a small saucepan over a low flame or in the microwave in a heat-proof gravy boat or glass measuring cup until hot and almost boiling. Ignite the hot whisky with a grill starter or lighter and pour over the pumpkin. Cut into slices and serve.\n", + "ingredients_alternatives": "Spice cake mix: chocolate cake mix, banana bread mix\nPumpkin ice cream: coconut milk ice cream, cashew cream ice cream\nSalted caramel ice cream: maple syrup ice cream, honey ice cream\nVanilla frosting: whipped cream, cream cheese frosting\nCake scraps: cookie crumbs, muffin crumbs\nConfectioners' sugar: powdered sugar, granulated sugar\nEgg whites: silken tofu, aquafaba\nGround cinnamon: nutmeg, ginger\nKosher salt: sea salt\nOrange gel food coloring: yellow gel food coloring, red gel food coloring\nBlack and white gum paste: brown gum paste, pink gum paste\nBrown gum paste: tan gum paste, gray gum paste\nGreen gum paste: blue gum paste, purple gum paste\nCinnamon-flavored whiskey: bourbon, rum\n\nNote: The alternatives provided are just suggestions and may not be suitable for every recipe or occasion." + }, + { + "recipe": "Mint Chocolate Cheesecake\n20 chocolate wafer cookies\n3 tablespoons unsalted butter, melted\n3 tablespoons sugar\nPinch fine salt\n8 ounces semisweet chocolate, finely chopped\n8 ounces cream cheese, at room temperature\n1 1/3 cups sugar, divided\n1 1/2 cups sour cream, divided\n2 large eggs, at room temperature\n1/4 cup white creme de menthe (see Cook's Note )\n3 drops natural green food coloring, optional\nChocolate curls, for garnish\nInstructions:\nFor the crust: Preheat oven to 350 degrees F. Spray an 8-inch square metal baking pan with nonstick spray and line with foil.\nPulse the cookies in a food processor with the butter, sugar, and salt to make a fine crust. Evenly press the crust into the prepared pan taking care to cover the bottom completely. Bake until the crust sets, about 15 minutes.\nMeanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)\nBlend the cream cheese, 2/3 cup of the sugar, and 1/2 cup of the sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and melted chocolate then pulse until just incorporated and smooth. Pour the filling evenly over the crust and bake until the filling puffs slightly around the edges and just set in the center, about 20 minutes.\nMix the remaining cup of sour cream and 2/3 cup sugar with the creme de menthe and food coloring, if using. Carefully, spoon the mixture over the top of the chocolate and gently spread into an even layer. Bake until topping becomes glossy but is still a bit loose, about 15 minutes more. (The topping will set when cooled.) Cool on a rack. Cover and refrigerate for at least 2 hours or overnight.\nLift cheesecake out of the pan, cut into 2-inch squares, and top with chocolate curls.\n", + "ingredients_alternatives": "Chocolate wafers: graham crackers, digestive biscuits, waffles\nUnsalted butter: vegetable shortening, coconut oil\nSugar: brown sugar, granulated sugar\nFine salt: kosher salt, sea salt\nSemisweet chocolate: dark chocolate, bittersweet chocolate\nCream cheese: goat cheese, mascarpone cheese\nSour cream: heavy cream, yogurt\nEggs: duck eggs, quail eggs\nCreme de menthe: peppermint extract, spearmint extract\nGreen food coloring: blueberry juice, red cabbage juice" + }, + { + "recipe": "Culver Crest Popcorn Chicken\n1 pound boneless skinless chicken thighs\n2 teaspoons ground fennel seed\n2 teaspoons ground mustard seed\n2 teaspoons salt \n1 teaspoon freshly ground black pepper\n1 cup buttermilk\n1 small onion, sliced \n1/2 cup all-purpose flour\n2 eggs \n1 1/2 cups panko breadcrumbs \n2 teaspoons ground fennel seed\n2 teaspoons paprika \n2 teaspoons salt\n1/2 teaspoon freshly ground black pepper\nCanola oil, for frying\nInstructions:\nFor the chicken and marinade: Cut each chicken thigh into bite-size pieces, approximately 1 1/2 by 1 1/2 inches.\nIn a large resealable plastic bag, combine the fennel, mustard, salt and black pepper. Add the chicken and massage the bag so the chicken is thoroughly coated in the spices. Add the buttermilk and onions, and massage the bag again to mix the ingredients. Marinate the chicken in the refrigerator for at least 1 hour and up to overnight.\nFor the breading: Set up a breading station by lining up 3 small baking dishes or pie plates. In one dish, add the flour. In the second, whisk the eggs with 3 tablespoons water. In the third, mix together the panko, fennel, paprika, salt and black pepper.\nA few pieces at a time, remove the chicken from the marinade and let the excess drip off before dredging in the flour. Shake off the excess flour and then dunk the chicken in the egg wash, letting the excess drip off. Finally, dredge in the panko mixture, making sure the chicken pieces are completely coated.\nPlace the breaded chicken on a wire rack set over a baking sheet and refrigerate, uncovered, for 15 to 20 minutes.\nFill a large, heavy skillet with about an inch of canola oil and heat to 350 degrees F over medium heat.\nIn batches, fry the chicken in the oil until golden brown all over, 3 to 4 minutes per side. Drain on a paper-towel-lined baking sheet.\n", + "ingredients_alternatives": "Chicken Thighs: chicken breasts, chicken drumsticks, chicken wings\nFennel Seeds: anise seeds, coriander seeds, caraway seeds\nMustard Seeds: brown mustard seeds, yellow mustard seeds, whole wheat bread crumbs\nSalt: kosher salt, sea salt\nBlack Pepper: white pepper, red pepper flakes\nButtermilk: Greek yogurt, sour cream, cottage cheese\nOnion: scallions, shallots, leeks\nFlour: whole wheat flour, all-purpose flour, cornstarch\nEggs: duck eggs, quail eggs, goose eggs\nPanko Bread Crumbs: crushed crackers, crushed rice cakes, crushed potato chips\nPaprika: smoked paprika, sweet paprika, hot paprika\nFreshly Ground Black Pepper: cayenne pepper, red pepper flakes, chili powder" + }, + { + "recipe": "Dolmades: Stuffed Grape Leaves\n1/4 cup plus 1 cup olive oil\n2 medium yellow onions, finely chopped\n3 cloves garlic, minced\n1/2 cup pine nuts\n1 cup long-grain rice\n1 teaspoon salt\n1/2 cup golden raisins\n1 tablespoon minced mint\n2 lemons, juiced\n1 (8-ounce) jar grape leaves, or 36 medium-sized fresh leaves\nKicked Up Tzatziki, recipe follows\n1 medium cucumber, peeled, sliced in half, seeded and finely chopped\n1 cup plain yogurt\n1 tablespoon olive oil\n1 teaspoon lemon juice or white wine vinegar\n1/2 teaspoon salt\n1 teaspoon dill or oregano\n1 clove garlic, minced\n1/2 teaspoon Essence, recipe follows\n2 1/2 tablespoons paprika\n2 tablespoons salt\n2 tablespoons garlic powder\n1 tablespoon black pepper\n1 tablespoon onion powder\n1 tablespoon cayenne pepper\n1 tablespoon dried leaf oregano\n1 tablespoon dried thyme\nInstructions:\nIn a large saute pan over medium high heat, heat 1/4-cup olive oil. Add the onions and saute until translucent, about 6 minutes. Add the garlic and pine nuts and saute for 2 minutes. Transfer to a large mixing bowl and allow to cool slightly. Add the rice, salt, raisins, mint and juice of 1 lemon to the bowl with the onion mixture and mix well. Set aside.\nBring a medium pot of water to a simmer. Remove the grape leaves from the jar and drop them in batches of 4 or 5 into the hot water. Quickly remove them from the water and spread flat on a towel-lined work surface. Cut the stem from each grape leaf, as needed. (NOTE: Fresh grape leaves also need to be blanched for 1/2 minute.)\nTo assemble the dolmades, place 1 grape leaf on the work surface, dull side (or underside) of the leaf up. Place 1 to 2 teaspoons of rice filling near the stem end of the leaf. Fold the stem (bottom) end up over the filling, fold the sides toward the filling in the center, then roll up the leaf into a small cylindrical package, being careful not to fold too tightly, as the rice will expand during cooking.\nPlace the dolmades in a large Dutch oven or wide saute pan, seam side down. Combine the remaining cup of olive oil and juice of 1 lemon, and pour over the dolmades. Cover with a heavy plate or baking dish and add water to cover to the level of the plate. Bring to a boil, lower heat, and simmer for 1 hour, or until rice is tender.\nServe at room temperature, with Kicked Up Tzatziki as a dipping sauce.\nIn a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.\nCombine all ingredients thoroughly and store in an airtight jar or container.\nRecipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nOnions: red onions, scallions, shallots\nGarlic: shallots, green onions\nPine nuts: cashews, macadamia nuts\nRice: quinoa, brown rice\nSalt: Himalayan pink salt, kosher salt\nGolden Raisins: currants, sultanas\nMint: basil, lemon balm\nLemons: oranges, limes\nGrape Leaves: red wine, port wine\nCucumber: zucchini, bell peppers\nYogurt: soy yogurt, coconut yogurt\nLemon Juice or White Wine Vinegar: apple cider vinegar, balsamic vinegar\nDill or Oregano: basil, thyme\nEssence: oregano, thyme\nPaprika: smoked paprika, chipotle powder\nBlack Pepper: white pepper, pink peppercorns\nOnion Powder: garlic powder, onion salt\nCayenne Pepper: red pepper flakes, chili powder\nDried Leaf Oregano: basil, thyme\nDried Thyme: rosemary, bay leaves" + }, + { + "recipe": "Goat Cheese Cheesecake with Spiced Wafer Crust\n6 tablespoons unsalted butter, melted, plus more for the pan\n2 cups vanilla wafer crumbs, such as Nilla\n1/4 cup sugar\n1/2 teaspoon ground cinnamon\n1/2 teaspoon ground ginger\n2 grates of fresh nutmeg\nPinch kosher salt\nTwo 8-ounce packages cream cheese, at room temperature\nOne 12-ounce log goat cheese\n1 1/2 cups sour cream sour cream\n4 large eggs\n1 1/2 cups sugar\n2 teaspoons vanilla extract\nInstructions:\nFor the crust: Butter a 9-inch springform pan. In a large mixing bowl, combine the butter, wafer crumbs, sugar, cinnamon, ginger, nutmeg and salt. Stir together until well combined and homogenous. Use your fingers to press the crumb mixture onto the bottom of the pan and about halfway up the sides. Reserve.\nFor the filling: Preheat the oven to 350 degrees. In an electric mixer with a paddle attachment, beat the cream cheese and goat cheese together until light and fluffy. Add the sour cream and continue beating until combined. Add the sugar and vanilla and begin to beat. Add the eggs one at a time, beating in each until thoroughly mixed before adding the next one.\nTo assemble: Pour the filling into the prepared crust. Place on a baking sheet and bake for 30 minutes. Rotate the baking sheet and bake until the filling is set, another 25 to 30 minutes. If the filling starts to color, tent the pan with aluminum foil. Remove the cake from the oven and let cool completely before the serving (it continues to set as it cools).\nThe cake will continue to set as it cools, but it's best served after it has been refrigerated overnight and has really firmed up.\n", + "ingredients_alternatives": "Butter: coconut oil, ghee\nVanilla wafers: graham crackers, digestive biscuits\nSugar: honey, maple syrup\nCinnamon: nutmeg, cardamom\nGinger: turmeric, gingerroot\nNutmeg: mace, allspice\nSalt: Himalayan pink salt, sea salt\nCreme cheese: mascarpone cheese, ricotta cheese\nGoat cheese: feta cheese, buffalo mozzarella\nSour cream: plain yogurt, Greek yogurt\nEggs: duck eggs, quail eggs\nVanilla extract: almond extract, lemon extract" + }, + { + "recipe": "Stuffed Baby Eggplants\n1/4 cup olive oil\n2 cups finely chopped white onion\n6 garlic cloves, sliced\n2 tablespoons salt\n4 cups canned chopped San Marzano tomatoes, with juice\n1 cup white wine\n2 cups beef stock or water\n1 bay leaf\n1 teaspoon freshly ground black pepper\n1 tablespoon fresh oregano leaves\n12 baby eggplants\nSalt\n2 pounds beef sage sausage\n2 cups tomato sauce\n8 ounces fresh mozzarella, grated or sliced\nInstructions:\nPreheat oven to 350 degrees F.\nIn a 4-quart saucepan over medium heat, add oil. Add the onions, garlic, and salt. Sweat for 3 minutes or until vegetables are translucent and aromatic. Add the remaining ingredients and bring to a simmer. Simmer for 8 hours over low heat, stirring occasionally. Check seasoning.\nCut eggplants in half, scoop out seeds, and sprinkle with salt, cut side up. Place the eggplant halves on a baking sheet and let sit for 1 hour. Place 1 1/2 ounces of sausage in each eggplant half. Place in the oven and bake for 15 minutes. Top each eggplant with some tomato sauce and fresh mozzarella. Place back into oven for 10 minutes or until the cheese melts.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nOnion: red onion, yellow onion, scallions\nGarlic: shallots, green onions\nSalt: kosher salt, sea salt\nTomatoes: canned crushed tomatoes, canned diced tomatoes, fresh tomatoes\nWine: chardonnay, pinot grigio, prosecco\nStock: vegetable broth, chicken broth, fish broth\nOregano: thyme, rosemary, basil\nEggplant: bell peppers, zucchini, squash\nSausage: Italian sausage, Chorizo, bratwurst\nMozzarella: feta cheese, goat cheese, ricotta cheese" + }, + { + "recipe": "Almond Honeycomb Cake\n1 3/4 cups unsalted butter, at room temperature, plus more for the pan\n3/4 cup all-purpose flour (see Cook's Note) \n2 teaspoons kosher salt \n2 cups sugar \n6 large eggs, at room temperature \n1 vanilla bean, split lengthwise \n3 cups almond flour (see Cook's Note) \n3 tablespoons whiskey, such as Maker's Mark \n1 orange \n8 green cardamom pods, lightly crushed \n1 1/2 cups wildflower honey \nInstructions:\nPreheat the oven to 350 degrees F.\nThoroughly butter a 12 1/4-by-11 2/3-inch honeycomb pull-apart dessert pan, making sure to cover all the detailed nooks and crannies. Lightly dust the pan with all-purpose flour (sifting the flour over the top of the pan works best; tap out excess). \nBeat the butter, salt and 1 3/4 cups of the sugar in a large bowl with an electric mixer on medium speed, scraping down the sides as needed, until well combined (the butter does not need to be fluffy), about 3 minutes. Beat in the eggs, one at a time until incorporated (the mixture will first appear loose and broken, but will eventually come together). Scrape the seeds from the vanilla bean and beat into the butter mixture; reserve the pod for another use. \nReduce the mixer speed to low and beat in the almond flour until combined. Add the all-purpose flour and beat on low until combined. Add the whiskey and beat on low until combined. Scrape the batter into the prepared pan, smoothing the top with a rubber spatula. Tap the pan firmly on the counter a few times to force batter into the edges of the pan. \nBake the cake until golden brown, the edges begin to pull away from the pan and a toothpick inserted in the center and edges of the cake comes out clean, 35 to 45 minutes. Let the cake cool in the pan on a wire rack for 15 minutes. Invert the cake onto a serving plate; carefully remove the pan and very lightly brush away any excess flour from the top of the cake. \nMeanwhile, use a vegetable peeler to peel wide strips from half of the orange (about 6 strips). \nBoil the cardamom pods in 3/4 cup water in a small saucepan over medium heat until most of the water has evaporated and the mixture is very fragrant, 8 to 10 minutes. Remove from the heat and stir in 1 cup of the honey and the orange peels. Let sit for 5 minutes. Strain the mixture through a mesh sieve into a small glass measuring cup; discard the solids. The mixture should be very thin and slightly warm; gently re-heat if necessary. Slowly drizzle the mixture over the warm cake, allowing the cake to soak up the honey before adding more. Let the cake cool, about 1 hour. \nJust before serving, heat the remaining 1/4 cup sugar with 1 tablespoon water in small saucepan over medium-high heat and cook, stirring occasionally, until the sugar dissolves, 3 minutes. Stir in the remaining 1/2 cup honey until combined, then remove from the heat and drizzle over the top of cake, allowing the honey to slowly drip over the sides and into each honeycomb.\n", + "ingredients_alternatives": "Butter: coconut oil, ghee, duck fat\nFlour: whole wheat flour, spelt flour, rice flour\nSalt: Himalayan pink salt, sea salt\nSugar: maple syrup, agave nectar, coconut sugar\nEggs: duck eggs, quail eggs, goose eggs\nVanilla Bean: Madagascar vanilla, Tahitian vanilla, Mexican vanilla\nAlmond Flour: cashew flour, sunflower seed flour, chickpea flour\nWhiskey: bourbon, rum, brandy\nOrange: grapefruit, lemon, lime\nCardamom Pods: cinnamon sticks, nutmeg, star anise\nHoney: manuka honey, acacia honey, buckwheat honey" + }, + { + "recipe": "Honey Glazed Fried Manchego Cheese\n1 cup all-purpose flour\n1 egg, lightly beaten\n1 cup panko bread crumbs\n1/2 pound Manchego cheese, cut into 1 1/2-inch cubes\nCanola oil, for frying\nHoney, for drizzling\nSmoked paprika, for sprinkling\nInstructions:\nPlace the flour, egg, and panko bread crumbs in 3 separate dishes.\nDip the cheese cubes into each ingredient to coat, starting with the flour and ending with the panko.\nPreheat the canola oil in a deep fryer to 375 degrees F, (or in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.) If you don't have a thermometer, a cube of bread will brown in about 3 minutes.\nAdd the breaded cheese to the hot oil, in batches, and deep fry until the cubes are crisp and golden.\nRemove the cheese from the oil and place on a paper towel-lined baking sheet to absorb the excess oil. Transfer the cheese to a serving platter, drizzle with the honey, and dust with the paprika.\n", + "ingredients_alternatives": "Flour: whole wheat flour, spelt flour, barley flour\nEgg: duck egg, quail egg, goose egg\nPanko bread crumbs: crushed crackers, crumbled crostini, toasted bread crumbs\nManchego cheese: cheddar cheese, gouda cheese, provolone cheese\nCanola oil: olive oil, avocado oil, grapeseed oil\nHoney: maple syrup, agave nectar, date syrup\nSmoked paprika: smoked salt, chili powder, cumin" + }, + { + "recipe": "Orange-Honey Glazed Carrots\n3 bunches carrots, peeled\n2 tablespoons unsalted butter\n2 tablespoons honey\nKosher salt\n1 teaspoon minced fresh ginger\n1 teaspoon grated orange zest\n1/2 cup freshly squeezed orange juice\n1/2 teaspoon freshly ground black pepper\nInstructions:\nCut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.\nAdd the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.\n", + "ingredients_alternatives": "Carrots: peeled and chopped sweet potatoes or pumpkin\nButter: coconut oil, ghee, or vegan butter substitute\nHoney: maple syrup, agave nectar, or brown sugar\nKosher salt: sea salt or Himalayan pink salt\nGinger: minced fresh turmeric or ground cinnamon\nOrange zest: lemon zest or lime zest\nOrange juice: apple juice or grapefruit juice\nBlack pepper: ground cumin or smoked paprika" + }, + { + "recipe": "Cheater Churros\n3 quarts vegetable oil\n1 1/2 cups pancake mix \n1/2 teaspoon ground cinnamon \n1/2 teaspoon kosher salt \n1/4 teaspoon freshly ground nutmeg \n1/2 cup fat-free milk \n1/2 teaspoon pure vanilla extract \n1 cup granulated sugar \nChocolate Dipping Sauce, recipe follows\n1/2 cup hot fudge sauce\n1/4 cup heavy cream \n1/4 teaspoon ground cinnamon \n1/4 teaspoon chili powder \nPinch kosher salt\nInstructions:\nPut the vegetable oil in a large, heavy-bottomed stockpot fitted with a deep-frying thermometer. Heat the oil over medium-high heat to 375 degrees F. Place a cooling rack over a paper towel-lined baking sheet.\nFit a large piping bag with a small star tip.\nIn a mixing bowl, whisk together the pancake mix, cinnamon, salt and nutmeg. Pour in the milk and vanilla extract. Stir vigorously to form a thick dough. Transfer the dough to the prepared piping bag and squeeze to press the dough down towards the tip.\nCarefully squeeze about 3 inches of dough into the hot oil. Use a pair of kitchen shears to trim the end of the churro from the piping bag. Repeat this process to create 3 more churros. Fry the churros, turning occasionally, until golden brown and crispy, 2 to 3 minutes. Lift the churros out of the hot oil and allow any excess oil to drip off. Place the churros onto the cooling rack and continue this process until all of the dough has been fried.\nPlace the granulated sugar into a shallow bowl. Dredge the warm churros in the sugar until evenly coated on all sides. Serve with the Chocolate Dipping Sauce.\nPut the fudge, cream, cinnamon, chili powder and salt in a small saucepot. Cook over medium heat, stirring occasionally, for about 3 minutes. The sauce will thicken as it cools.\n", + "ingredients_alternatives": "Vegetable oil: canola oil, grapeseed oil, sunflower oil\nPancake mix: biscuit mix, cornbread mix, muffin mix\nCinnamon: nutmeg, cardamom, allspice\nKosher salt: sea salt, Himalayan pink salt\nNutmeg: mace, ground ginger, ground cloves\nFat-free milk: almond milk, soy milk, coconut milk\nVanilla extract: almond extract, coconut extract, lemon extract\nGranulated sugar: brown sugar, turbinado sugar, confectioners' sugar\nHot fudge sauce: caramel sauce, marshmallow fluff, whipped cream\nHeavy cream: half-and-half, whole milk, coconut cream" + }, + { + "recipe": "Raclette\n1 large wedge raclette (about 1 pound)\n1 dozen cooked small new potatoes, unpeeled\nAssorted pickled garnishes: cornichons, pickled onions, caper berries\n1/2 pound sliced Black Forest ham\nSliced ripe tomatoes\nInstructions:\nHave a knife ready and small plates to serve. Arrange potatoes, pickles, onions, caper berries, ham, and tomatoes on a serving platter. Place cheese on a clean stone or a heatproof board or tile as close to the fire as possible. As the top of the cheese melts, scrape off cheese onto potatoes and accompany with garnishes. It takes some time between servings for the cheese to continue to melt, so have some wine or kirsch handy to keep guests happy.\n", + "ingredients_alternatives": "Raclette: brie, goat cheese, cheddar cheese\nNew Potatoes: Yukon gold potatoes, red potatoes, sweet potatoes\nCornichons: pickles, sauerkraut, kimchi\nOnions: scallions, shallots, red onion\nCaper berries: pickled peppers, pickled cauliflower\nHam: prosciutto, serrano ham, serrano chicken\nTomatoes: grape tomatoes, cherry tomatoes, heirloom tomatoes" + }, + { + "recipe": "\\A Star is Born\\ Cupcakes\nNonstick oil spray\n1 cup roasted hazelnuts\n4 tablespoons dark brown sugar\n16 gingersnaps \n1 stick salted butter, at room temperature\n4 tablespoons hazlenut liqueur, such as Frangelico\n1 1/2 cups all-purpose flour\n1 teaspoon baking powder\n1/4 teaspoon salt\n1 stick salted butter, at room temperature\n1 cup plus 2 tablespoons brown sugar\n2 large eggs\n1 teaspoon pure caramel extract\n1 teaspoon pure vanilla extract\n1/2 cup plus 2 tablespoons buttermilk\n1/2 cup pre-cut caramel pieces \n1 cup dark brown sugar\n1/4 cup evaporated milk \n1 stick salted butter\n4 sticks salted butter, cold\n1 teaspoon salt\n5 cups confectioners' sugar\n1 cup caramel sauce, at room temperature\n1/2 cup heavy cream\n4 teaspoons vanilla bean paste\nNonstick oil spray\n1 1/4 cups granulated sugar\n1/4 teaspoon salt\n.06-ounce container edible star glitter\n1/4 cup turbinado sugar\nInstructions:\nPreheat the oven to 350 degrees F. Line two 2 dozen mini-cupcake pans with paper cupcake liners and spray with oil spray.\nFor the crust: In a food processor fitted with the blade attachment, add the hazelnuts, brown sugar and gingersnaps, and pulse until a medium-fine paste. Then, add the butter and liqueur, and pulse until it's a paste that sticks when pinched with your fingers. Place 1 tablespoon of the crust into the prepared pans.\nFor the cupcakes: In a medium bowl, sift together the flour, baking powder, and salt; set aside. In the bowl of an upright mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in the eggs, one at a time, and then beat in the extracts. With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk and beginning and ending with the flour mixture; beat until combined after each addition. Fold in the caramel pieces with a rubber spatula. Using a small ice cream scoop, scoop the batter into the prepared pans three-quarters of the way full. Bake until a toothpick comes out clean, about 11 minutes. Remove the cupcakes from the pans when cool to the touch.\nFor the butterscotch glaze: In a saucepan over low heat, combine the brown sugar, evaporated milk and butter, and cook for 10 minutes, stirring constantly with a wooden spoon. Remove from the heat and allow to slightly cool (it will thicken as it cools). Reserve for assembly.\nFor the frosting: In the bowl of an upright mixer fitted with the paddle attachment, beat the butter and salt together until lightened and fluffy. Reduce the speed to low and add the confectioners' sugar. Mix until thoroughly combined. Scrape down the sides of the bowl and add the caramel sauce, heavy cream and vanilla bean paste. Beat on medium-high speed until light and airy and completely mixed, about 2 minutes). Place in a pastry bag fitted with a small star tip and leave at room temperature.\nFor the stars: Lay out a large piece of parchment paper on a baking sheet on your work surface and spray with oil spray. In a medium saucepan, mix the granulated sugar, salt and 3/4 cup water; stir over low heat until the sugar dissolves to make a syrup. Increase the heat and bring the syrup to a boil. Lower the heat slightly and swirl the pan once or twice so the syrup colors evenly to a golden blonde. Remove from the heat and transfer to a flat work surface. Dip the tines of a fork into the golden blonde colored caramel and, in sweeping motions, make a star pattern on the parchment paper. Repeat until the desired amount of stars is achieved. Allow the caramel to harden, and then gently lift off the parchment paper and reserve for cupcake adornments.\nTo assemble: Dip the tops of the cooled cupcakes in the room temperature butterscotch glaze. Pipe the caramel buttercream frosting in a 1-inch diameter rosette on top of the glazed cupcakes, and sprinkle with edible star glitter and turbinado sugar. Then finish by adorning with a radiating star topper.\n", + "ingredients_alternatives": "Oil spray: vegetable oil or canola oil\nHazelnuts: cashews, pecans, walnuts\nDark Brown Sugar: muscovado sugar, Demerara sugar\nGingersnaps: oatmeal cookies, shortbread cookies\nStick Salted Butter: unsalted butter, butter with a high fat content\nBaking Powder: baking soda, cornstarch\nSalt: kosher salt, sea salt\nButtermilk: whole milk with lactic acid added, low-fat milk with lactic acid added\nPre-cut Caramel Pieces: caramel sauce, dulce de leche\nConfectioners' Sugar: powdered sugar, granulated sugar\nVanilla Extract: almond extract, coconut extract\nHeavy Cream: half-and-half, whipping cream\nEdible Star Glitter: silver or gold glitter, sparkling dust\nTurbinado Sugar: raw cane sugar, demerara sugar" + }, + { + "recipe": "Mango Sorbet with Grilled Fruit\nFresh mango, pureed (2 3/4 cups)\n1 1/2 cups hot water\n1 cup sugar\n1/2 teaspoon lemon juice\nUse fresh if available - Dried are also good\nPort\nZest from 1 lemon\n1 pineapple\n1 cup orange juice\n1/2 cup dark brown sugar\n1 bunch bananas\n1 cup orange juice\n2 tablespoons lime juice\n4 tablespoons molasses\nPinch of salt\nNectarines or peaches\nSalt, optional\nOlive oil\nDark brown sugar\nInstructions:\nFor the sorbet: Combine water, sugar and lemon juice in saucepan over low heat. Stir until sugar is completely dissolved -- DO NOT BOIL. Remove from heat. Pour Mango puree and sugar mixture into sorbet freezer. Set timer to 15 minutes, or follow the freezer directions. Batch is finished when mixture firms up and looks fluffy.\nFor the figs: Place figs in saucepan and cover with port and zest from 1 lemon and simmer for 15 minutes. These can be served poached or lightly grilled.\nPeel, core, and slice pineapple. Combine orange juice and dark brown sugar in saucepan and simmer on low heat until mixture starts to thicken. Stir to avoid burning. Brush on pineapple slices and grill lightly until grill marks appear, about 2 minutes per side.\nFor the banana: Cut bananas lengthwise and place in baking tray. Combine orange juice, lime juice, molasses and pinch of salt. Simmer for a few minutes. Pour mixture over bananas, covering fruit and then grill. Turn over gently about 2 minutes per side.\nFor the nectarines or peaches: Pit and cut fruit in half. Lightly salt fruit if not sweet. Lightly brush olive oil and toss fruit in bowl with dark brown sugar covering all surfaces. Grill 3 to 4 minutes per side.\n", + "ingredients_alternatives": "Mango: papaya, kiwi, pineapple\nHot water: warm water\nSugar: honey, maple syrup\nLemon juice: lime juice\nPort: red wine\nLemon zest: grapefruit zest\nPineapple: mango, papaya\nOrange juice: grapefruit juice\nBananas: plantains\nOrange juice: cranberry juice\nLime juice: lemon juice\nMolasses: maple syrup\nSalt: pepper\nNectarines or peaches: plums, cherries" + }, + { + "recipe": "Cherry-Chocolate Ice Cream\n1 1/3 cups halved pitted cherries (about 13 ounces whole cherries)\n1/2 cup plus 2 tablespoons sugar\n1/2 cup dark rum (or water)\n1 1/2 cups whole milk\n4 large egg yolks\n3 ounces semisweet chocolate, chopped\n1 ounce unsweetened chocolate, chopped\n1 tablespoon unsalted butter\n3/4 cup heavy cream\n1 1/2 teaspoons vanilla extract\nInstructions:\nPut the cherries, 2 tablespoons sugar and the rum in a medium saucepan and cook over medium-high heat until syrupy, about 20 minutes. Remove from the heat and let cool, then refrigerate until cold, at least 2 hours.\nMeanwhile, heat the milk and the remaining 1/2 cup sugar in a saucepan over medium-low heat, whisking to dissolve the sugar. Whisk the egg yolks in a small bowl. Gradually whisk about 1/2 cup of the warm milk mixture into the eggs, then whisk the egg mixture into the saucepan. Cook, stirring constantly, until the mixture coats a spoon and registers 168 degrees F on a candy thermometer, about 15 minutes. Remove from the heat; add the semisweet and unsweetened chocolate and the butter and set aside until the chocolate melts, about 5 minutes.\nTransfer the chocolate mixture to a blender and puree until smooth. Pour into a large bowl and stir in the heavy cream and vanilla. Refrigerate until chilled, at least 2 hours or overnight.\nChurn the chilled chocolate mixture in an ice cream maker. Strain the cherry mixture, reserving the syrup. When the ice cream is very thick, add the cherries and continue churning until incorporated. Transfer to a freezer-safe container. Drizzle in the reserved cherry syrup and swirl with a spoon. Cover and freeze until firm, at least 4 hours.\n", + "ingredients_alternatives": "Cherries: cranberries, blueberries, raspberries, blackberries\nSugar: brown sugar, maple syrup, honey\nRum: bourbon, brandy, Grand Marnier\nMilk: almond milk, soy milk, coconut milk\nEgg yolks: duck eggs, goose eggs, quail eggs\nChocolate: cocoa nibs, chocolate chips\nButter: ghee, clarified butter\nHeavy cream: half-and-half, whipping cream\nVanilla extract: almond extract, lemon verbena extract" + }, + { + "recipe": "Oven-Roasted Tomatoes\n1/2 cup balsamic vinegar\n2 tablespoons Dijon mustard \n1 tablespoon honey \nKosher salt and cracked black pepper\n3/4 cup canola oil \n5 pounds roma tomatoes, quartered\n1 tablespoon dried basil \n1 tablespoon kosher salt \n1 teaspoon dried garlic powder\n1 teaspoon onion powder \n1 teaspoon cracked black pepper \n1/2 teaspoon dried Italian seasoning\nInstructions:\nFor the balsamic vinaigrette: Combine the vinegar, mustard, honey and salt and pepper to taste. Stir with a whisk or fork, then drizzle in oil, whisking constantly, until combined.\nFor the roasted tomatoes: Preheat the oven to 400 degrees F. Line a sheet pan with foil and spread out the tomatoes evenly to ensure a proper roast on each. Sprinkle the dried basil, salt, garlic powder, onion powder, pepper and Italian seasoning over the tomatoes, making certain that each tomato is well seasoned. Drizzle 1/4 cup vinaigrette over the tomatoes, making sure not to over-coat the tomatoes.\nRoast the tomatoes 45 minutes. (This is a fast roast, not an oven-dried tomato. Do not flip or shake the pan. The tomatoes will caramelize slightly on the top and the bottoms will remain juicy.) Turn the oven off and let sit in the oven 15 additional minutes. \n", + "ingredients_alternatives": "Balsamic vinegar: red wine vinegar, white wine vinegar, apple cider vinegar\nDijon mustard: whole grain mustard, spicy brown mustard\nHoney: maple syrup, agave nectar\nKosher salt and cracked black pepper: sea salt, Himalayan pink salt\nCanola oil: grapeseed oil, sunflower oil\nRoma tomatoes: plum tomatoes, cherry tomatoes\nDried basil: oregano, thyme\nOnion powder: garlic powder, onion flakes\nCracked black pepper: pink peppercorns, white pepper\nDried Italian seasoning: herbs de Provence, dried oregano" + }, + { + "recipe": "Italian Stallion Salad\n6 ounces sliced provolone cheese\n5 ounces very thinly sliced sopresatta\n5 ounces very thinly sliced salami\n1/2 cup fresh basil leaves\n5 ounces very thinly sliced prosciutto\n6 ounces sliced mozzarella cheese\n3 cups 1-inch pieces iceberg lettuce\n3 cups 1-inch pieces romaine lettuce\n2 cups 1/4-inch julienned strips radicchio\n1 cup 1/4-inch julienned strips endive\n1/2 cup pepperoncini, cut in thirds\n1/2 cup peppadews, quartered\n1/2 cup black olives, quartered\n1/3 cup balsamic vinegar\n1 teaspoon finely chopped fresh oregano leaves\n2 teaspoons finely chopped fresh parsley leaves\n1 teaspoon finely chopped fresh thyme leaves\n1 teaspoon finely minced garlic\n1/4 teaspoon salt\n1/2 teaspoon freshly ground black pepper\n3/4 cup extra-virgin olive oil\n3 tablespoons grated Parmesan\nInstructions:\nOn a small cutting board, lay down a piece of plastic wrap, about 2 feet long. Stack the provolone cheese in the center in a roughly 5-inch area. Layer the sopresetta on top of the provolone followed by layers of salami, basil leaves, prosciutto, and mozzarella. Wrap tightly in plastic wrap, place in refrigerator, a 1/2 hour, with a heavy plate on top to press mixture together.\nIn a large salad bowl, toss together lettuces, pepperoncini, peppadew and olives.\nIn a small bowl combine balsamic vinegar, oregano, parsley, thyme, garlic, salt and pepper. Slowly whisk in oil to incorporate.\nRemove cheese and meat stack from refrigerator and slice it into 2 1/2-inch strips that are 1/4-inch thick. Add dressing to salad and toss. Decorate top with meat and cheese pressed slices. Garnish with Parmesan.\n", + "ingredients_alternatives": "Provolone cheese: mozzarella cheese, cheddar cheese\nSopressata: salami, pepperoni\nSalami: capicola, genoa salami\nBasil leaves: cilantro, parsley\nProsciutto: serrano ham, jamon iberico\nMozzarella cheese: feta cheese, goat cheese\nIceberg lettuce: butter lettuce, romaine lettuce\nRomaine lettuce: kale, spinach\nRadicchio: endive, escarole\nEndive: frisée, arugula\nPepperoncini: banana peppers, padrón peppers\nPeppadews: piquillo peppers, stuffed olives\nBlack olives: Kalamata olives, Castelvetrano olives\nBalsamic vinegar: red wine vinegar, white wine vinegar\nOregano leaves: thyme leaves, rosemary leaves\nParsley leaves: cilantro, basil\nThyme leaves: rosemary, sage\nGarlic: shallots, scallions\nSalt: kosher salt, Himalayan pink salt\nPepper: black pepper, white pepper\nExtra-virgin olive oil: avocado oil, grapeseed oil" + }, + { + "recipe": "BBQ Buffalo Burger with Mango Ketchup and Red Slaw\n1 pound buffalo meat, finely ground\n1 cup BBQ sauce (Mesa) or your favorite brand\nSalt and pepper\n8 slices rye bread\n2 tablespoons olive oil\n1 small onion, coarsely chopped\n2 cloves garlic, coarsely chopped\n1 mango, peeled and coarsely chopped\n1/4 teaspoon ground cinnamon\n1/4 teaspoon allspice\nPinch of ground cloves\n1 habanero pepper, coarsely chopped\n1/2 cup red wine vinegar\n1 teaspoon honey\nSalt and freshly ground pepper\n1/2 large head red cabbage, finely shredded, divided\n1 cup rice wine vinegar\n2 tablespoons olive oil\n1 tablespoon caraway seeds\nSalt and freshly ground pepper\n8 slices rye bread\nInstructions:\nFor the burgers: Divide the meat into fourths and shape into burgers. Brush on both sides with the bbq sauce and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side.\nFor the ketchup: Use side burner or grill top. Heat oil in a medium saucepan over medium high heat. Add onions and garlic and cook until soft. Add mango and cook for 5 minutes, or until soft. Add cinnamon, allspice, cloves and habanero and cook an additional 2 minutes. Place the mango mixture in a food processor and add the vinegar and honey. Process until smooth. Season with salt and pepper to taste. Serve cold or at room temperature.\nFor the slaw: Place vinegar and oil in a small saucepan and bring to a boil Place 3/4 of the cabbage in a large bowl and add the hot vinegar mixture and stir well. Add the caraway seed and season with salt and pepper to taste. Mix together all ingredients and season with salt and pepper to taste. Let sit at room temperature for 1 hour, until wilted. Just before serving, add the remaining raw cabbage.\n", + "ingredients_alternatives": "Buffalo meat: chicken breast, turkey breast, pork tenderloin\nBBQ sauce (Mesa): teriyaki sauce, soy sauce, hoisin sauce\nRye bread: whole wheat bread, baguette, ciabatta\nOnion: scallions, shallots, leeks\nGarlic: shallots, green onions\nMango: pineapple, papaya, kiwi\nCinnamon: nutmeg, cardamom, star anise\nAllspice: coriander, caraway seeds, fennel seeds\nCloves: nutmeg, cardamom, star anise\nHabanero pepper: jalapeno pepper, serrano pepper, Thai chili\nRed wine vinegar: white wine vinegar, apple cider vinegar, balsamic vinegar\nHoney: maple syrup, agave nectar, brown sugar\nSalt and pepper: basil, oregano, thyme\nRed cabbage: kale, spinach, arugula\nRice wine vinegar: white wine vinegar, apple cider vinegar, balsamic vinegar\nOlive oil: avocado oil, grapeseed oil, walnut oil" + }, + { + "recipe": "Nancy's Spinach Salad\n1/2 small onion\n1/3 cup ketchup\n2 tablespoons Worcestershire\n1/4 cup white vinegar\n1/2 cup sugar\n1 cup canola oil\n1 large bag fresh spinach\n2 hard boiled eggs\nSeveral large mushrooms, sliced\n4 to 5 slices bacon, cooked and crumbled\n1 container fresh bean sprouts\nInstructions:\nFor the Dressing: In a food processor, chop onion, add all other ingredients except oil, and blend. Slowly add the oil, refrigerate for 1 day.\nFor the Salad: Mix all of the ingredients in a bowl and toss with dressing.\n", + "ingredients_alternatives": "Onion: scallions, shallots, red onion\nKetchup: tomato sauce, barbecue sauce\nWorcestershire: soy sauce, tamari\nWhite vinegar: apple cider vinegar, balsamic vinegar\nSugar: honey, maple syrup\nCanola oil: olive oil, avocado oil\nSpinach: kale, chard, collard greens\nEggs: duck eggs, goose eggs\nMushrooms: shiitake mushrooms, cremini mushrooms\nBacon: pancetta, prosciutto\nBean sprouts: alfalfa sprouts, broccoli sprouts" + }, + { + "recipe": "Steak and Egg Burrito\n1 cup sour cream\n2 tablespoons hot sauce, such as Tabasco\n2 tablespoons butter \n1 medium onion, julienned \nSalt and freshly ground black pepper\nTwo 8-ounce New York strip steaks \n6 large eggs\nFour 12-inch sun-dried tomato tortillas \n1 cup shredded gruyere \nVegetable oil, for brushing\nInstructions:\nMix the sour cream and hot sauce, and set aside for later use.\nIn a large skillet, heat the butter over medium heat. Add in the onions and cook, stirring only occasionally, until deep brown and caramelized, 20 minutes. Season with salt and pepper and set aside.\nHeat a large, cast-iron grill pan over medium-high heat. Sprinkle the steaks liberally with salt and pepper. Cook the steak until super caramelized, 5 to 6 minutes per side. Rest the meat for 10 minutes.\nWhile steaks are cooking, whisk the eggs with a couple pinches salt and pepper. Quickly scramble the eggs until slightly firm. Set aside.\nThinly slice the rested steaks, removing any large pieces of fat. On a flat tortilla, sprinkle layer of gruyere, then add on some sliced steak, scrambled eggs and finally some caramelized onions. Roll up, brush with a little vegetable oil and griddle for 2 to 3 minutes per side. Serve with a sidecar of the prepared sour cream.\n", + "ingredients_alternatives": "Sour cream: Greek yogurt, cottage cheese, ricotta cheese\nHot sauce: Sriracha, Frank's RedHot, Cholula\nButter: unsalted butter, ghee, coconut oil\nOnion: red onion, yellow onion, scallions\nPepper: black pepper, white pepper, pink peppercorns\nSteak: ribeye, filet mignon, flank steak\nEggs: duck eggs, quail eggs, chicken eggs\nTortillas: corn tortillas, flour tortillas, whole wheat tortillas\nGruyere: cheddar cheese, gouda cheese, provolone cheese\nVegetable oil: canola oil, avocado oil, olive oil" + }, + { + "recipe": "Grammy Carl's Popcorn Balls\n10 cups (4.4 ounces) popped popcorn\n1 cup molasses \n1 cup sugar \n2 tablespoons unsalted butter, plus more for coating hands \n1 teaspoon apple cider vinegar \nInstructions:\nLine a baking sheet with wax paper; set aside. Place the popcorn in a large bowl; set aside.\nIn a heavy medium pot, stir to combine the molasses, sugar, butter and vinegar. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the mixture reaches 260 degrees F (hard ball stage) on a candy thermometer, 5 to 8 minutes. Let cool for about 5 minutes, then pour over the popcorn; fold and mix to coat using a rubber spatula. Let the popcorn cool slightly.\nCoat your hands well with butter and form the popcorn mixture into 1/2-cup balls, squeezing to keep the popcorn together. Place on the prepared baking sheet and let sit until completely cooled and hardened, about 20 minutes.\n", + "ingredients_alternatives": "Popcorn: puffed rice, puffed wheat, puffed barley\nMolasses: honey, maple syrup, agave nectar\nSugar: brown sugar, coconut sugar, date sugar\nUnsalted Butter: coconut oil, ghee, duck fat\nApple Cider Vinegar: white wine vinegar, balsamic vinegar, red wine vinegar" + }, + { + "recipe": "Crab and Ricotta Cannelloni\n1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)\n1 cup whole milk ricotta cheese\n3/4 cup grated Parmesan, plus 1/4 cup for sprinkling\n1 egg yolk\n1/2 cup chopped fresh basil leaves\n1 pound lump crabmeat\n1/4 teaspoon salt\n1/4 teaspoon freshly ground white pepper\nBechamel Sauce, recipe follows\n5 tablespoons unsalted butter\n1/2 cup all-purpose flour\n4 cups whole milk, warmed\n1/2 teaspoon salt\n1/4 teaspoon freshly ground white pepper\nPinch freshly grated nutmeg\nInstructions:\nBring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.\nIn a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.\nPreheat oven to 350 degrees F.\nFill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.\nIn a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)\nYield: about 4 cups\n", + "ingredients_alternatives": "Cannelloni or Manicotti Pasta: penne, rigatoni, conchiglie\nRicotta Cheese: goat cheese, feta cheese, cottage cheese\nParmesan Cheese: pecorino Romano, parmesan, grana padano\nEgg Yolk: duck egg yolk, quail egg yolk\nBasil Leaves: tarragon, chives, lemon balm\nCrab Meat: shrimp, scallops, lobster\nSalt: kosher salt, Himalayan pink salt\nWhite Pepper: black pepper, pink peppercorns\nBechamel Sauce: Alfredo sauce, mushroom gravy\nUnsalted Butter: coconut oil, ghee, olive oil\nAll-purpose Flour: whole wheat flour, rice flour, almond flour\nWhole Milk: breast milk, almond milk, soy milk" + }, + { + "recipe": "Cranberry-Orange Sauce\n2 (8-ounce) packages cranberries, fresh or frozen\n1 orange, zest cut into strips\n1/2 cup sugar\n1 cinnamon stick\nInstructions:\nPut all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Cool and refrigerate. Remove the cinnamon stick before serving.\n", + "ingredients_alternatives": "Cranberries: blueberries, raspberries, blackberries\nOrange: grapefruit, tangerine\nSugar: honey, maple syrup, agave nectar\nCinnamon stick: nutmeg, allspice" + }, + { + "recipe": "Sweet Fresh Lima Beans\n2 tablespoons canola oil\n1 onion, finely diced \n4 cups fresh shelled lima beans or two 10-ounce packages frozen lima beans \n1 1/4 teaspoons sugar \nSalt and red pepper flakes\nInstructions:\nBring about 3 1/2 cups water to a boil in a small saucepan.\nHeat a medium stockpot over medium-low heat and add the oil. Saute the onions in the oil, gradually adding 1 cup of the boiling water and stirring frequently, until the onions are soft and golden brown, 15 to 20 minutes. Add the lima beans and cook until beginning to soften, 10 minutes more. Add the sugar, some salt and red pepper flakes and the remaining boiling water. Partially cover the pan and cook until the lima beans are tender, about 40 minutes. Use the back of a wooden spoon to gently mash one-third of the tender beans and combine to make creamy. Serve warm.\n", + "ingredients_alternatives": "Canola oil: olive oil, avocado oil, grapeseed oil\nOnion: shallots, scallions, leeks\nLima beans: chickpeas, kidney beans, pinto beans\nSugar: maple syrup, honey, agave nectar\nRed pepper flakes: crushed red pepper, paprika" + }, + { + "recipe": "Vidalia Onion Steak and Wilted Spinach Salad\n10 ounces spinach, trimmed, washed and dried, about 6 cups\n1/2 red bell pepper, cut into thin strips\n3 tablespoons olive oil, divided\n1/2 pound boneless top sirloin steak, trimmed of fat, thinly sliced\n2 Vidalia onions, sliced\n3 tablespoons balsamic vinegar\n2 tablespoons water\n1 teaspoon honey\n1 teaspoon Dijon mustard\n1 teaspoon grated ginger\nSalt and pepper, to taste\nInstructions:\nPlace spinach and red pepper on large serving platter or divide evenly among 4 individual salad plates. Set aside. In a large skillet, heat 1 tablespoon oil over medium-high heat. Saute steak quickly until medium rare. Remove from pan. Add remaining oil and saute onion slices until softened and translucent. Stir in vinegar, water, honey, mustard, ginger, salt and pepper. Bring to a boil. Quickly stir in meat. Spoon over spinach. Serve immediately.\n", + "ingredients_alternatives": "Spinach: kale, chard, collard greens\nRed bell pepper: yellow bell pepper, jalapeno peppers\nOlive oil: avocado oil, grapeseed oil\nBoneless top sirloin steak: flank steak, skirt steak, ribeye\nVidalia onions: Maui onions, sweet onions\nBalsamic vinegar: apple cider vinegar, white wine vinegar\nWater: chicken broth, vegetable broth\nHoney: maple syrup, agave nectar\nDijon mustard: whole-grain mustard, spicy mustard\nGinger: turmeric, cinnamon\nSalt and pepper: smoked paprika, sumac" + }, + { + "recipe": "Scones\n1 1/2 pounds all-purpose flour\n4 ounces sugar, plus additional for topping scones\n1 tablespoon baking powder\n1/3 tablespoon salt\n9 ounces butter, cut into walnut-sized pieces\n1/2 pound currants\n1 1/5 cups buttermilk\n3/4 teaspoon baking soda\nCream, to coat scone tops\nInstructions:\nPreheat the oven to 325 degrees F.\nSift all the dry ingredients 3 times and put in the bowl of a mixer. Add the butter using a paddle attachment and combine until the butter is completely dispersed. Add the currants and then the buttermilk, and mix until a dough forms. Roll out the dough to a thickness of about 1-inch. Use a cutter to cut desired shapes. Brush with cream and sprinkle with sugar. Bake until lightly golden, about 15 minutes.\n", + "ingredients_alternatives": "Flour: whole wheat flour, pastry flour, all-purpose gluten-free flour\nSugar: brown sugar, granulated sugar, turbinado sugar\nBaking powder: baking soda, cornstarch\nSalt: kosher salt, Himalayan pink salt\nButter: coconut oil, ghee, goat's milk butter\nCurrants: raisins, cranberries, chopped apricots\nButtermilk: yogurt, kefir, soy milk\nBaking soda: baking powder, baking cream of tartar" + }, + { + "recipe": "Chicken Salad\n4 cups minced cooked chicken\n1 cup minced celery\n1/4 cup minced onion\n1/4 cup minced pecans\n1/4 cup minced cucumber\n2 tablespoons mango chutney\n1/4 cup mayonnaise\n2 teaspoons hot Madras curry powder\nSalt and pepper\nInstructions:\nMix together the chicken, celery, onion, pecans and cucumber in a medium-sized bowl. Place all the remaining ingredients in a small bowl and stir until the curry powder is mixed through and the mixture becomes a mustardy yellow hue. Add the mayonnaise mixture by tablespoons to the chicken mixture. (The salad should not be too wet or too dry -- you may not need all of the mayonnaise mixture.) Adjust the seasonings, cover with plastic wrap, and chill for at least 1 hour. Serve chilled on a bed of lettuce or mounded in a hollowed-out pineapple half.\n", + "ingredients_alternatives": "Chicken: shrimp, tofu, tempeh, seitan\nCelery: fennel, scallions, leeks\nOnion: shallots, green onions\nPecans: walnuts, hazelnuts\nCucumber: zucchini, yellow squash, eggplant\nMango chutney: apricot preserves, fig jam, date syrup\nMayonnaise: hummus, tahini, avocado cream\nCurry powder: garam masala, curry paste, turmeric\nSalt and pepper: sumac, smoked paprika, cumin" + }, + { + "recipe": "Beef Short Rib Enchilada\n5 tomatillos, chopped\n1 yellow onion, sliced\n1 shallot, sliced\n1 jalapeno, seeds removed, sliced\n1/2 cup freshly chopped cilantro leaves\nOlive oil\n2 to 3 pounds boneless beef short ribs\nSalt and freshly ground black pepper\n1 yellow onion, sliced\n1 leek, white and light green parts only, sliced\n2 shallots, sliced\n1 red bell pepper, seeded and cored, sliced\n4 cloves garlic, sliced\n1 jalapeno, seeds removed, sliced\n1 bay leaf\n1 canned chipotle chili\n5 Roma tomatoes, quartered\n1 teaspoon ground cumin\n1 cup tomato paste\n1 cup tequila\n1 orange, cut in 1/2\n4 to 6 cups chicken stock\nCilantro, for serving, if desired\nSliced scallions, for serving, if desired\nQueso fresco, for serving, if desired\nCorn tortillas, for serving, if desired\nSteamed white rice, for serving, if desired\nInstructions:\nPreheat oven to 350 degrees F. \nTomatillo Salsa: \nCombine all ingredients except cilantro, over medium heat, and cook for 10 minutes in 1/2 cup olive oil. A little caramelization is okay. Puree in a blender. Add chopped cilantro and keep warm. \nBeef Short Rib Enchiladas: \nIn a saute pan, over high heat, season short ribs with salt and pepper and sear all sides until golden brown. Remove from pan and set aside. \nIn a large pot, over medium heat, combine the next 8 ingredients and cook in 1/2 cup of olive oil until tender. Add chipotles, tomatoes, cumin, and tomato paste. Cook until all liquid has evaporated. Deglaze with tequila and cook for 2 minutes. Season with salt and pepper. \nAdd short ribs and orange to mixture and cover with chicken stock. Bring to a boil, cover, and place in the preheated oven for approximately 4 hours or until meat is falling apart. \nRemove meat from liquid and let cool. Puree the liquid and vegetables, except orange and strain through fine mesh strainer. Season with salt and pepper. \nShred meat and let cool. Combine meat with cilantro, sliced scallions, and queso fresco. Roll desired amount into corn tortillas. \nReserve Serving Suggestion: \nPreheat oven to 400 degrees F. \nTen minutes before serving, place the short rib enchiladas in a saute pan with a little of the braising sauce, into the preheated oven. Ladle 3 ounces of sauce onto the plate. Place 1/2 cup of steamed white rice on the sauce. Place hot enchiladas on top. Top with 2 ounces of tomatillo salsa. To add some crunch, top with fried blue corn tortilla chips. \n", + "ingredients_alternatives": "Tomatillos: peppers, eggplants, okra\nOnion: shallots, scallions, leeks\nShallot: scallions, leeks\nJalapeno: serrano peppers, habaneros\nCilantro: parsley, basil, dill\nOlive oil: avocado oil, grapeseed oil, walnut oil\nBoneless Beef Short Ribs: brisket, flank steak, skirt steak\nSalt and Black Pepper: smoked paprika, chili powder, cumin\nYellow Onion: red onion, yellow squash, zucchini\nLeek: garlic, onion, shallots\nRed Bell Pepper: bell peppers, padrón peppers, roasted red peppers\nGarlic: shallots, scallions, leeks\nJalapeno: serrano peppers, habaneros\nBay Leaf: thyme, oregano, rosemary\nCanned Chipotle Chili: adobo sauce, gochujang, sriracha\nRoma Tomatoes: grape tomatoes, cherry tomatoes, heirloom tomatoes\nGround Cumin: coriander, caraway, fennel\nTomato Paste: sun-dried tomatoes, canned crushed tomatoes, tomato sauce\nTequila: mezcal, rum, bourbon\nOrange: grapefruit, tangerine, blood orange\nChicken Stock: vegetable broth, chicken broth, fish stock\nCilantro: parsley, basil, dill\nSliced Scallions: green onions, shallots, leeks\nQueso Fresco: mozzarella, feta cheese, goat cheese\nCorn Tortillas: flour tortillas, corn tortillas, taco shells\nSteamed White Rice: brown rice, wild rice, quinoa" + }, + { + "recipe": "Turkey Meatballs with Fire-Roasted Green Chiles\n1 hatch chile\n1 poblano chile \n1 serrano chile \n1 Anaheim pepper \n1 cup milk \n1 cup panko breadcrumbs \n2 pounds ground turkey, half white meat and half dark meat \n1 cup minced sweet onion \n1/2 cup chopped flat-leaf parsley \n4 cloves garlic, minced \n2 large eggs \n2 teaspoons ground cumin \n2 teaspoons kosher salt \n1/2 teaspoon freshly ground black pepper \nPinch cayenne pepper \n1/4 cup chopped fresh cilantro \nInstructions:\nPreheat the oven to 350 degrees F.\nOver an open flame, roast the hatch, poblano, serrano and Anaheim chile peppers. Roast until the skins are charred and black all over, 2 to 3 minutes per side. Remove chiles from the flame and immediately place in a large bowl and cover with plastic wrap. Set aside and allow to steam for 8 to 10 minutes. Once the peppers have cooled, scrape away and discard the charred skin, then remove the stems and seeds. Finely dice the flesh and set aside.\nIn a small bowl, combine the milk and panko and set aside. In a medium mixing bowl, combine the ground turkey, onion, parsley, garlic, eggs, cumin, salt, black pepper, cayenne, panko-milk mixture and diced peppers. Mix all the ingredients together. Using your hands, shape the mixture into golf ball-sized meatballs, about 3 ounces each. Evenly space the meatballs on a baking sheet and place into the oven. Bake until firm and browned, 12 to 14 minutes.\nPlace the meatballs on a large platter, garnish with cilantro and serve.\n", + "ingredients_alternatives": "Hatch Chile: jalapeno, habanero, anaheim pepper\nPoblano Chili: bell pepper, pimiento, rocoto pepper\nSerrano Chili: Thai bird's eye chili, Korean chili flakes, Szechuan pepper\nAnaheim Pepper: bell pepper, pimiento, rocoto pepper\nMilk: almond milk, soy milk, coconut milk\nPanko Breadcrumbs: crushed crackers, croutons, pita bread crumbs\nGround Turkey: ground beef, ground pork, ground lamb\nMinced Sweet Onion: red onion, yellow onion, scallions\nChopped Flat-Leaf Parsley: curly parsley, dill, fennel\nCloves Garlic: shallots, green onions\nEggs: duck eggs, quail eggs, goose eggs\nGround Cumin: coriander, caraway seeds, fennel seeds\nKosher Salt: sea salt, Himalayan pink salt\nFreshly Ground Black Pepper: peppercorns, Tellicherry pepper, smoked paprika\nCayenne Pepper: red pepper flakes, chili powder, smoked paprika\nChopped Fresh Cilantro: parsley, basil, dill" + }, + { + "recipe": "Sesame-Crusted Tuna\n1/4 cup sesame seeds\n1 tablespoon black sesame seeds, optional\nsalt and freshly ground black pepper\nsalt and freshly ground black pepper \n2 tablespoons olive oil, plus more for brushing the fish\n1 1/2 tablespoons butter\n2 pounds tuna steaks, cut in 6 equal portions, approximately 1-inch thick\nfleur de sel\nInstructions:\nIn a dry skillet on medium heat, toast the white sesame seeds until they are just beginning to turn light golden brown and fragrant. Remove from heat and spread seeds on a plate. Add the black sesame seeds to the plate if using, and stir seeds around with fingertips to combine. \nBrush the tuna pieces on all sides with olive oil. Season on all sides with salt and pepper, and dip tuna pieces in the seeds, pressing to coat on all sides. Set aside on a wax foil lined cookie sheet. \nWhen ready to cook, heat the 2 tablespoons olive oil on medium high in the skillet. When oil is hot, add the butter, when the butter foams, add the fish to the skillet. Let cook without moving the fish for about 1 1/2 to 2 minutes, until the sesame crust begins to crisp and brown. When the crust is golden brown, turn the fish and cook until the other side is golden brown and crisp, about another 2 minutes, adding additional butter if needed to keep the fish from sticking and speed up the browning. Once the second side is browned, turn the fish pieces on edge with tongs, to brown the remaining sides. \nRemove from heat and set aside. Fish will be medium rare at this point. If you prefer fish more well done, place the ban with the fish in a 375 degree F oven for another 3 to 5 minutes. \nTo serve, slice each portion in half and place on the pasta bed with the edges overlapping. Sprinkle with finishing salt, if desired.\n", + "ingredients_alternatives": "Sesame seeds: sunflower seeds, pumpkin seeds\nBlack sesame seeds: white sesame seeds, poppy seeds\nOlive oil: canola oil, grapeseed oil\nButter: clarified butter, coconut oil\nTuna: salmon, swordfish, tilapia" + }, + { + "recipe": "Hand Cut Fries with Celery Salt\nCelery salt, for sprinkling\nVegetable oil\n4 large russet potatoes, scrubbed, peel-on\nInstructions:\nFill a 6-quart heavy pot or Dutch oven two-thirds of the way full with oil. Heat the oil over medium-high heat until a deep-fat thermometer registers 375 degrees F.\nCut the potatoes lengthwise into 1/4-inch-thick sticks. Fry the potatoes in batches, until golden brown, 8 minutes per batch. Transfer the potatoes with a slotted spoon to a paper-towel-lined baking sheet. Sprinkle with celery salt and serve immediately.\n", + "ingredients_alternatives": "Celery salt: salt and pepper\nVegetable oil: canola oil, grapeseed oil\nPotatoes: sweet potatoes, yams, taro root" + }, + { + "recipe": "Pasta with Cauliflower-Parmesan Butter\nKosher salt and freshly ground black pepper\n12 ounces pasta \n8 ounces frozen or fresh cauliflower florets, thawed if frozen \n1/2 cup grated Parmesan \n1 clove garlic \n1 small shallot, roughly chopped \n1 stick (8 tablespoons) unsalted butter, at room temperature \nInstructions:\nBring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside. Reserve the pot.\nMeanwhile, pulse the cauliflower, Parmesan, garlic, shallot, 1 tablespoon salt and a few grinds of pepper in a food processor, stopping and scraping down the sides of the bowl as needed, until finely chopped. Add the butter and continue to process, stopping and scraping down the sides of the bowl as needed, until well combined. \nMelt 4 tablespoons of the cauliflower-Parmesan butter in the reserved pasta pot over medium heat. Add the pasta and stir until combined, thinning it out with the reserved pasta water 1 tablespoon at a time if needed. Divide among plates and season with salt and pepper, if desired. \nTightly wrap the remaining cauliflower-Parmesan butter in plastic wrap or transfer to an airtight container and freeze for up to 2 months. \n", + "ingredients_alternatives": "Kosher salt and freshly ground black pepper: Himalayan pink salt, sea salt\nPasta: brown rice noodles, quinoa, whole wheat spaghetti\nCauliflower: broccoli, Brussels sprouts\nParmesan cheese: nutritional yeast, vegan mozzarella\nGarlic: shallots, scallions\nShallot: onion, leek\nButter: coconut oil, ghee" + }, + { + "recipe": "Tourtiere with a Twist\n3 1/2 cups/425 g flour\n1 teaspoon salt\n1 1/4 cups/300 g cold butter, grated\n2 eggs, lightly beaten\n1 pound/500 g ground pork\n1/2 pound/250 g ground veal, hare or beef\n1 large onion, minced\n2 cloves garlic, chopped \nKosher salt and freshly ground black pepper\n1 teaspoon summer savory, more to taste\nPinch ground cloves, optional\n4 to 6 tablespoons breadcrumbs\n3 tablespoons milk, for brushing\nInstructions:\nFor the pastry dough: Put the flour and salt in a large bowl. Add the grated butter. Pinch quickly to combine with the fingers to create a coarse, crumbly mixture. Make a well in the center. Add the eggs and 1 tablespoon ice-cold water. Quickly mix into the flour, just until the mixture holds together. Do not over mix. Divide into 4 balls and flatten into disks. Wrap in plastic wrap and let rest in the refrigerator 30 minutes before using.\nFor the meat filling: Put 1/2 cup/125 ml water in a saute pan and quickly bring to a boil. Combine the ground pork, ground veal, onion, garlic, some salt and pepper and summer savory together in a bowl. Stir into the water. Cover, and cook until the meat is done, about 20 minutes. Remove the lid, stir in the breadcrumbs and continue cooking uncovered until the liquid has evaporated. Check the seasonings, and cool. \nHeat the oven to 450 degrees F/230 degrees C. \nRoll a disk of pastry dough into a rectangle. Spoon a generous stripe of meat filling down the middle of it. Fold the short ends, up over the meat making sure to trim any excess pastry dough, otherwise it will be too thick. Then fold over the long ends so that they overlap to seal. Again, trim any excess pastry dough so it will bake evenly. Turn the log onto a baking sheet, seam-side down. Make a few slits in the top to let steam escape. Brush the top with milk for a golden crust. Bake until crisp and nicely colored, about 25 minutes. Serve warm or at room temperature.\n", + "ingredients_alternatives": "Flour: all-purpose flour, whole wheat flour, pastry flour\nSalt: kosher salt, sea salt\nButter: unsalted butter, ghee\nEggs: duck eggs, quail eggs\nPork: chicken, turkey, beef\nVeal: venison, rabbit\nOnion: scallions, shallots\nGarlic: elephant garlic, leeks\nSummer Savory: thyme, rosemary\nCloves: nutmeg, cardamom\nBreadcrumbs: crushed crackers, croutons\nMilk: goat's milk, coconut milk" + }, + { + "recipe": "Emeril's Favorite Roast Pheasant\n3 (2 1/2 to 3 pound) farm-raised pheasants*, innards removed, wing tips and necks trimmed (See Cook's Note)\nSalt\nFreshly ground black pepper\n1 onion, peeled and coarsely chopped\n1 carrot, peeled and coarsely chopped\n1 orange, halved\n3 sprigs fresh thyme\n6 slices thick-cut bacon, cut in half\n1/4 cup Madeira\n1 cup rich chicken stock\n2 tablespoons cold, unsalted butter\nWild Mushroom Bread Pudding, recipe follows\n2 teaspoons vegetable oil\n1 cup sliced yellow onions\n10 ounces assorted wild mushrooms, such as oyster, shitake, chanterelles, wood ear, or porcini\n1 teaspoon minced garlic\n3 teaspoons Essence, recipe follows\n1 1/2 teaspoons salt\n1 teaspoon freshly ground black pepper\n1/4 cup lager beer\n5 large eggs\n3 cups heavy cream\n1/4 cup molasses\n1 1/2 teaspoons Worcestershire sauce\n1 teaspoons minced fresh thyme\n3/4 cup grated Gouda cheese\n3/4 cup grated white cheddar cheese\n3/4 pound stale white bread, cut into 1-inch cubes\n1 teaspoon unsalted butter\n1 tablespoon plain bread crumbs\n2 1/2 tablespoons paprika\n2 tablespoons salt\n2 tablespoons garlic powder\n1 tablespoon black pepper\n1 tablespoon onion powder\n1 tablespoon cayenne pepper\n1 tablespoon dried leaf oregano\n1 tablespoon dried thyme\nInstructions:\nPreheat the oven to 500 degrees F and position the oven rack in the bottom third of the oven.\nSeason the cavities and the outside of each pheasant liberally with salt and pepper. Divide the chopped onion and carrot equally among the cavities of the pheasants. Squeeze the juice from both halves of the orange and set aside. Cut 1 of the squeezed halves into 3 pieces, and tuck inside of the cavities along with the veggies. Insert 1sprig of thyme into the cavity of each pheasant.\nArrange the pheasants in a large roasting pan, breast sides up. Lay 2 strips of bacon over the top of each pheasant, cutting the bacon into pieces if necessary to cover as much of the pheasant as possible. Roast for 15 minutes, then remove the bacon strips and continue roasting for approximately 30 to 40 minutes, or until the juices run clear. (It is important to not overcook the pheasants, as they are very lean birds.) Remove the pheasants from the oven and transfer to a serving platter, loosely tented, while you make the sauce.\nUsing a spoon, carefully remove as much extra fat from the pan as possible. Place the roasting pan over high heat and, when hot, deglaze with the reserved orange juice and Madeira, using a wooden spoon to scrape any brown bits from the bottom of the pan. When the orange juice and Madeira have reduced by half, add the chicken stock and continue to cook until sauce has reduced enough to coat the back of a spoon, about 3 to 4 minutes. Swirl in the butter and remove from the heat. Season, to taste, with salt and pepper.\nRemove the back bone from each pheasant, then cut along the breast bone to divide the birds into two halves. Serve 1/2 pheasant per person, napped with some of the sauce and with some of the Wild Mushroom Bread Pudding.\nHeat the oil in a large, deep skillet over high heat. Add the onions and cook until golden brown and tender, 5 minutes. Add the mushrooms, 1/2 teaspoon of the garlic, 1 1/2 teaspoons of the Essence, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 to 2 minutes. Remove from the heat and let cool.\nIn a large bowl, combine the eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons of Essence, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of pepper, and whisk well to combine. Add the mushroom mixture and cheeses and stir well. Add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally.\nPreheat the oven to 350 degrees F.\nButter a 9 by 13-inch baking dish with the butter. Add the bread crumbs, shaking to cover the bottom evenly. Pour the bread pudding mixture into the prepared pan and cover with aluminum foil. Bake for 1 hour and uncover. Continue baking until risen and firm in the center, and golden brown, 20 to 30 minutes. Remove from the oven and cool slightly before serving.\nCombine all ingredients thoroughly and store in an airtight jar or container.\nRecipe from \\New New Orleans Cooking\\, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.\n", + "ingredients_alternatives": "Pheasants: duck, goose, quail, pork\nSalt: kosher salt, Himalayan pink salt\nPepper: black pepper, white pepper\nOnion: red onion, yellow onion, scallions\nCarrot: orange carrot, purple carrot, beetroot\nOrange: grapefruit, tangerine, Clementine\nThyme: rosemary, sage, bay leaves\nBacon: prosciutto, serrano ham, pancetta\nMadeira: port wine, sherry, vermouth\nChicken Stock: vegetable broth, fish stock, seafood broth\nButter: unsalted butter, ghee, clarified butter\nWild Mushroom Bread Pudding: porcini, chanterelles, oyster mushrooms, shiitake mushrooms\nGarlic: shallot, leek, spring onion\nEssence: soy sauce, miso paste, fish sauce\nSalt: kosher salt, sea salt, Himalayan pink salt\nPepper: black pepper, white pepper, pink peppercorns\nLager Beer: pale ale, IPA, stout\nEggs: duck eggs, quail eggs, chicken eggs\nHeavy Cream: whole milk, half-and-half, cream cheese\nMolasses: dark brown sugar, muscovado sugar, turbinado sugar\nWorcestershire Sauce: soy sauce, fish sauce, tamari\nCheese: Gouda cheese, cheddar cheese, Parmesan cheese\nBread: baguette, ciabatta, crusty bread\nUnsalted Butter: unsalted butter, ghee, clarified butter\nPlain Bread Crumbs: plain bread crumbs, panko bread crumbs, crushed crackers\nPaprika: smoked paprika, sweet paprika, hot paprika\nGarlic Powder: garlic powder, onion powder, onion salt\nBlack Pepper: black pepper, white pepper, pink pe" + }, + { + "recipe": "Fruit Kebabs\n6 firm apricots\n4 slightly firm peaches\n4, 1-inch pineapple slices\n4 tangerines\n4 firm bananas\n4 apples \n3 Tbs. lemon juice\n2/3 cup unsalted butter\n1 cup powdered sugar\n3 Tbs. Grand Marnier\n1-2 Tbs. orange juice\n2 Tbs. grated orange rind\n1/2 cup heavy cream\nInstructions:\nCut apricots in half and remove pits. Cut peaches in eighths (or quarters, depending on size). Cut pineapple in chunks. Peel tangerine and cut in quarters. Peel bananas and cut into 1-inch chunks. Peel apples and cut into eighths. Put apples, peaches and bananas in bowl with lemon juice and coat thoroughly. Place a mixture of fruits on each skewer.\nTo make sauce, melt butter, sugar, orange juice and orange rind in small sauce pan and stir until melted and then add Grand Marnier. Grill kebabs over medium heat, basting frequently. Combine remaining sauce with 1/2 cup cream and serve with hot kebabs.\n", + "ingredients_alternatives": "Apricots: plums, nectarines, prunes\nPeaches: plums, nectarines, cherries\nPineapple: papaya, mango, kiwi\nTangerines: oranges, grapefruits\nBananas: plantains, yams\nApples: pears, quince\nLemon juice: lime juice, grapefruit juice\nUnsalted Butter: unsalted margarine, coconut oil\nPowdered Sugar: confectioners' sugar, granulated sugar\nGrand Marnier: Cointreau, Triple Sec\nOrange Juice: grapefruit juice, cranberry juice\nOrange Rind: lemon zest, lime zest\nHeavy Cream: half-and-half, whole milk\n\nNote: The alternatives provided are just suggestions and may not always be suitable depending on personal preferences or dietary restrictions." + }, + { + "recipe": "Poke Nachos\nOil, for frying\nOne 12-ounce package wonton wrappers \n8 ounces fresh ahi tuna cubes \n1/2 cup mayonnaise \n1/2 cup sriracha \n1 tablespoon masago \n1 tablespoon salt \n1 tablespoon roasted sesame seeds \nAioli and furikake seasoning, for serving\nInstructions:\nHeat oil in a deep-fryer to 325 degrees F.\nCut wonton wrappers in half diagonally.\nFry wrappers until golden brown.\nMix tuna, mayo, sriracha, masago, salt and sesame seeds in large bowl.\nPlace wonton chips on a serving platter. Spoon spicy poke mixture on top of the chips. Top with aioli and sprinkle on furikake.\n", + "ingredients_alternatives": "Oil: vegetable oil, canola oil, or peanut oil\nWonton wrappers: rice paper wrappers, spring roll wrappers, or egg roll wrappers\nTuna: salmon, swordfish, or mahi-mahi\nMayonnaise: Greek yogurt, avocado mash, or hummus\nSriracha: hot sauce, salsa, or kimchi\nMasago: tobiko, capers, or pickled ginger\nSalt: Himalayan pink salt, sea salt, or kosher salt\nRoasted sesame seeds: sunflower seeds, pumpkin seeds, or pistachios\nAioli and furikake seasoning: soy sauce, rice vinegar, or tamari" + }, + { + "recipe": "Cold Brew Cocktail\n4 ounces cold brew coffee\n2 ounces bourbon\n2 ounces sweetened vanilla oat milk\n1 ounce coffee liqueur, like Kahlua\nInstructions:\nPour the cold brew coffee, bourbon, oat milk and coffee liqueur evenly into two mason jars filled with ice, then close the lids and vigorously shake. Enjoy right out of the mason jars!\n", + "ingredients_alternatives": "Cold brew coffee: hot brewed coffee, espresso, iced coffee\nBourbon: whiskey, rum, brandy\nSweetened vanilla oat milk: unsweetened almond milk, coconut milk, soy milk\nCoffee liqueur: Baileys Irish Cream, Kahlúa, Tia Maria" + }, + { + "recipe": "Roasted Tomato and Garlic Soup\n32-ounce can pureed tomatoes\n25 Roma tomatoes, quartered\n1 large red onion, roughly chop\n1 jalapeno pepper, seeded and deveined, rough chop\n3 heads garlic cut in half\nExtra virgin olive oil to lightly coat\nParsley stems, loose\nFresh basil\n1 bay leaf\n2 tablespoons herbed oil\nGarlic croutons\nInstructions:\nPreheat oven to 500 degrees. Mix all of the ingredients in a large bowl. Pour into roasting pan and place in 500-degree oven. Roast for approximately 1 hour, until the skins just start to blacken; stir the tomatoes often to avoid burning the top layer while the bottom remains undercooked. Remove from the oven and pass through a food mill with a medium disc. Bring to a boil and check seasoning. Serve and drizzle with herb oil and garlic croutons.\n", + "ingredients_alternatives": "Tomatoes: canned crushed tomatoes, canned diced tomatoes, fresh tomatoes\nOnion: yellow onion, white onion, scallions\nJalapeno: serrano peppers, banana peppers\nGarlic: elephant garlic, silverskin garlic\nOlive oil: avocado oil, grapeseed oil, walnut oil\nParsley stems: cilantro, basil, dill\nBasil: Italian seasoning, oregano, thyme\nBay leaf: thyme, rosemary, sage\nHerbed oil: lemon herb oil, oregano oil, basil oil\nGarlic croutons: panko breadcrumbs, crushed crackers, chopped nuts" + }, + { + "recipe": "Whiskey Bread Pudding\n5 eggs\n1 cup sugar\n1 tablespoon vanilla\n1/2 teaspoon nutmeg\n1/8 teaspoon cinnamon\n8 tablespoons butter, cut up\n2 cups cream\n1 (12-inch) loaf French bread, crusts removed and sliced into 1-inch cubes\n1/4 cup raisins\n1/2 cup pecans, chopped\n1 cup cream\n1 cup sugar\n1 teaspoon ground cinnamon\n1 tablespoon butter\n1/2 teaspoon cornstarch\n5 tablespoons whiskey\nPowdered sugar, for dusting\nWhipped cream, optional\nInstructions:\nIn a bowl, whisk the eggs until well blended. Add the sugar and mix in then add the vanilla, nutmeg, cinnamon, butter, and cream. Lay the bread cubes in a 8 by 8 inch square baking dish, sprinkle the nuts and raisins around, and then pour the custard over the bread. Cover the dish and let it soak overnight in the refrigerator.\nPreheat oven to 350 degrees F. Cover the dish with foil and poke holes in it. Bake until bread pudding souffled up, about 40 minutes then remove the foil, and bake another 10 minutes to brown lightly.\nFor the sauce, in a saucepan heat the cream, sugar, cinnamon, and butter together until almost boiling. Meanwhile, mix the cornstarch with the whiskey and stir it into the hot liquid. Bring just to a boil to thicken it.\nTo serve, pour a few spoonfuls of the whiskey sauce on a dessert plate. Scoop out the desired portion size of the pudding, placing it on the sauced plate. Dust the pudding with powdered sugar and finish it off with a dollop of whipped cream.\nNotes about the recipe: This is a restaurant recipe so uses leftover bread. Save the crusts and dry them in a low oven, then grind them in a food processor to make bread crumbs.\n", + "ingredients_alternatives": "Eggs: duck eggs, goose eggs, quail eggs\nSugar: honey, maple syrup, agave nectar\nVanilla: almond extract, coconut milk, rice milk\nNutmeg: cardamom, ginger, allspice\nCinnamon: nutmeg, star anise, cloves\nButter: coconut oil, ghee, cashew butter\nCream: half-and-half, heavy cream, whole milk\nFrench bread: baguette, ciabatta, focaccia\nRaisins: currants, sultanas, dates\nPecans: walnuts, hazelnuts, almonds\nWhiskey: rum, brandy, bourbon" + }, + { + "recipe": "Turkey Cobb Salad Sandwich\nOne 5 1/2 to 6 pound whole turkey breast with skin and bone\n1 large onion, chopped\n3 carrots, chopped\n2 bay leaves\n1 teaspoon whole black peppercorns\n1/4 cup plus 2 tablespoons distilled white vinegar\n6 bacon slices\n1/2 pound poached turkey breast\n4 slices pain de mie or other firm white sandwich bread (about 1/4 inch thick)\n2 ounces blue cheese (softened)\n2 tablespoons mayonnaise\n1 firm-ripe California avocado\n4 small crisp lettuce leaves (romaine)\nInstructions:\nIn a deep kettle combine the turkey breast with enough cold water to cover it by 1 inch and remove the turkey breast. To the kettle add the onions, the carrots, the bay leaves, the peppercorns, and the vinegar, bring the mixture to a boil, and add salt to taste. Return the turkey breast to the kettle and poach it, covered, for 30 minutes, and drain it, discarding the other solids.\nIn a skillet cook bacon over moderate heat until crisp and transfer to paper towels to drain. Toast bread and spread 2 slices with blue cheese and remaining 2 slices with mayonnaise. Thinly slice turkey diagonally. Pit and peel avocado and thinly slice. Divide turkey, bacon, avocado, and lettuce between blue-cheese bread slices and top with remaining 2 slices.\n", + "ingredients_alternatives": "Turkey: chicken, duck, quail\nOnion: scallions, shallots, leeks\nCarrots: parsnips, turnips, rutabaga\nBay leaves: thyme, rosemary, sage\nPeppercorns: black pepper, white pepper, pink peppercorns\nVinegar: apple cider vinegar, white wine vinegar, balsamic vinegar\nBacon: prosciutto, serrano ham, pancetta\nPoached turkey: chicken breast, fish\nSandwich bread: baguette, ciabatta, focaccia\nBlue cheese: goat cheese, feta cheese, gouda cheese\nMayonnaise: aioli, ranch dressing, hummus" + }, + { + "recipe": "Seafood Gumbo\n1/2 cup cooking oil\n1/2 cup flour\n2 stalks celery, chopped\n2 onion, chopped\n1 medium green pepper, chopped\n1 cup chopped tomatoes\n2 quarts hot water\nSalt and pepper, to taste\n2 cups cooked okra\n2 pounds shrimp, peeled\n1 pound crabmeat\n1/2 to 1 teaspoon file powder\nInstructions:\nPut oil in a heavy pot and add flour. Over medium-low heat stir constantly until it browns to the color of coffee; cook slowly.\nWhen roux has browned add celery, onions, and green peppers. Cook until wilted, add tomatoes, water, salt and pepper to taste and bring to a boil. After it is brought to a boil, add the okra lower the heat and cover and simmer for 45 minutes. Check the water level and make sure there is a good consistency, otherwise add a little more water and then add shrimp and crab. Cook an additional 30 minutes. Turn off the stove and add 1/2 to 1 teaspoon file. Serve\n", + "ingredients_alternatives": "Cooking oil: vegetable oil, canola oil, or grapeseed oil\nFlour: all-purpose flour, whole wheat flour, or cornstarch\nCelery: bell peppers, scallions, or fennel\nOnion: red onion, yellow onion, or white onion\nGreen pepper: jalapeno, serrano, or banana pepper\nTomatoes: cherry tomatoes, grape tomatoes, or plum tomatoes\nHot water: chicken broth, beef broth, or vegetable broth\nSalt and pepper: kosher salt, sea salt, or Himalayan pink salt\nOkra: eggplant, zucchini, or squash\nShrimp: scallops, mussels, or clams\nCrab meat: lobster, crawfish, or crab stick\nFile powder: paprika, garlic powder, or onion powder" + }, + { + "recipe": "Less is S'mores Cocktail\nIce, as needed\n1 ounce chocolate liqueur (recommended: Godiva)\n1 ounce dark creme de cacao\n2 ounces vanilla-flavored vodka\nChocolate syrup, for serving\nCrushed graham crackers, for serving\nMarshmallow fluff, for serving\nInstructions:\nShake the chocolate liqueur, creme de cacoa, and vanilla-flavored vodka over ice. \nPlace chocolate syrup in a shallow bowl or plate. In a separate plate or bowl, add the graham crackers. Rim a glass with chocolate syrup and then press in graham crackers. \nStrain and pour in the cocktail mixture, then cover with marshmallow fluff and carefully brulee the fluff.\nSeries: Drinks with Alie and Georgia Episode: S'Mores Cocktail (Ep. 22: Part 1)\n", + "ingredients_alternatives": "Ice: crushed ice, ice cubes\nChocolate liqueur: Kahlúa, Tia Maria, Baileys Irish Cream\nDark creme de cacao: Scharffen Berger, Green Mountain Gringo, Theo Chocolate\nVanilla-flavored vodka: Absolut Vanilla, Van Gogh, Stryykers Vanilla Vodka\nChocolate syrup: Hershey's, Dove, Ghirardelli\nCrushed graham crackers: Ritz, Keebler, Club Crackers\nMarshmallow fluff: Fluff, Strawberry Shortcake, Whipped Cream" + }, + { + "recipe": "Tequila Laced Gazpacho Cocktails with Grilled Shrimp\n4 large tomatoes, chopped\n4 cucumbers, peeled and chopped\n1 red onion, peeled and chopped\n4 cloves garlic\n2 cups tomato juice\n2 tablespoons sherry vinegar\n1 fennel bulb, chopped\n1 cup picked Italian parsley\nSalt and pepper\n1 tablespoon extra virgin oil\n4 jumbo (U-10) shrimp, cleaned, de-veined\n1 tablespoon zatar\n1 tablespoon olive oil\n1 shot of the finest tequila available\nLime slices, for garnish\nInstructions:\nCombine the gazpacho ingredients, except the olive oil, in a blender and puree until smooth. Top with a little extra virgin oil.\nToss the shrimp with the herbs, seeds, and oil. Grill 3 to 4 minutes on each side until cooked.\nIn a chilled glass, top each gazpacho with a light drizzle of tequila and the rim of the glass with 1 grilled shrimp and a slice of lime.\n", + "ingredients_alternatives": "Tomatoes: bell peppers, eggplant, zucchini, squash\nCucumbers: yellow squash, zucchini, summer squash\nRed Onion: yellow onion, scallions, shallots\nGarlic: shallots, green onions\nTomato Juice: vegetable broth, chicken broth\nSherry Vinegar: white wine vinegar, apple cider vinegar\nFennel Bulb: anise, coriander root, dill weed\nItalian Parsley: curly parsley, dill, tarragon\nSalt and Pepper: kosher salt, Himalayan pink salt\nExtra Virgin Oil: avocado oil, grapeseed oil, walnut oil\nJumbo Shrimp: prawns, scallops, lobster\nZatar: sumac, thyme, oregano\nTequila: mezcal, rum, whiskey" + }, + { + "recipe": "Lemon Sesame Glazed Greens\n1 to 1 1/4 pounds stemmed hearty greens, mustard greens, or kale\n1 tablespoon olive oil\n2 cloves garlic, minced\n1 lemon, zested\n2 teaspoons freshly squeezed lemon juice\n1 tablespoon honey\n1 1/2 teaspoons kosher salt\n1/4 teaspoon freshly ground black pepper\n1/2 teaspoon red pepper flakes\n1 tablespoon sesame seeds\nInstructions:\nRemove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, roughly chop the greens. You should have 1 to 1 1/4 pounds finished greens once they are stemmed. (Weigh the greens after stemming, but before washing.)\nHeat a large 13 by 11-inch roasting pan set over 2 burners on medium heat. Once hot, add the olive oil. Add the garlic, lemon zest, lemon juice, honey, salt, and pepper and stir to combine. Add the greens and saute for 4 to 5 minutes, tossing continually. Add the red pepper flakes and the sesame seeds. Toss to combine. Adjust seasoning, if needed. Serve immediately.\n", + "ingredients_alternatives": "Hearty greens: collards, kale, chard, spinach\nOlive oil: avocado oil, grapeseed oil, walnut oil\nGarlic: shallots, green onions\nLemon: grapefruit, lime\nHoney: maple syrup, agave nectar\nSalt: sea salt\nPepper: black pepper\nRed pepper flakes: cayenne pepper, paprika\nSesame seeds: sunflower seeds, pumpkin seeds" + }, + { + "recipe": "Slow Cooked Curried Chicken with Cauliflower\n3 tablespoons canola oil\n6 cloves garlic, minced\n2-inch piece fresh ginger, minced\n1/3 to 1/2 cup prepared South Asian curry paste (recommended: Patak)\n3 cups chicken broth, low-sodium canned, or homemade\n2 cups whole milk plain yogurt\n6 bone-in skinless chicken thighs, about 2 1/4 pounds\n1 1/2 tablespoons kosher salt\nFreshly ground black pepper\n1 (1 pound) bag red lentils, picked over (2 1/4 cups)\n1 head cauliflower, broken into large florets\n2 (16-ounce) cans chickpeas, drained and rinsed\n1 bunch fresh mint or cilantro leaves, chopped\n1 lemon, cut in wedges\nInstructions:\nHeat a large skillet over medium-high heat. Heat the oil; add the garlic and ginger and cook, stirring, until fragrant. Add the curry paste and continue to cook until fragrant, about 2 minutes more. Whisk the broth with all the aromatics in the pan; then pour the liquid into a slow cooker. Whisk the yogurt into the liquid.\nSeason the chicken all over with salt and pepper. Add the chicken, lentils and remaining salt to the slow cooker. Cover and cook on HIGH for 6 hours, adding cauliflower and chickpeas about half way through cooking.\nDivide curry evenly into bowls and scatter freshly torn mint or cilantro on top. Serve with a wedge of lemon.\n", + "ingredients_alternatives": "Canola oil: olive oil, avocado oil, grapeseed oil\nGarlic: shallots, green onions\nGinger: turmeric, galangal\nCurry paste: Madras curry powder, Garam Masala, curry blend\nChicken broth: vegetable broth, chicken stock, homemade broth\nYogurt: Greek yogurt, sour cream, cottage cheese\nChicken thighs: boneless chicken breasts, pork tenderloin, beef sirloin\nSalt: kosher salt, sea salt, Himalayan pink salt\nPepper: black pepper, white pepper, pink peppercorns\nLentils: split red lentils, green lentils, brown lentils\nCauliflower: Brussels sprouts, broccoli, asparagus\nChickpeas: cannellini beans, kidney beans, black beans" + }, + { + "recipe": "Standing Rib Roast with Cabernet au Jus\n1 (3-rib) prime rib beef roast, about 6 pounds\n5 garlic cloves, smashed\nFresh rosemary and thyme, roughly chopped\nKosher salt and freshly cracked black pepper\nOlive oil\n2 carrots, cut in chunks\n2 potatoes, peeled and cut in chunks\n1 onion, cut in half\n2 cups Cabernet Sauvignon\nPinch sugar\n1/4 cup water or beef drippings\n2 tablespoons chopped parsley\nInstructions:\nBuying and trimming: When ordering the rib roast from a butcher, be sure to request a \\top choice\\ roast cut from the small loin end; the best being ribs 12 through 10. Have the butcher cut off the chine/backbone. The rib bones look best if they are shortened and frenched, have the butcher do this for you as well.\nPreheat oven to 325 degrees F. Place the roast, rib side down, in a large roasting pan. In a small bowl mash together garlic, rosemary, thyme, salt, pepper and olive oil to make a paste. Smear the paste generously over the entire roast. Scatter the vegetables around the meat and drizzle with olive oil. Roast for about 1 1/2 to 2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 120 to 125 degrees F. for medium rare.\nRemove the beef to a carving board and allow to rest for 20 minutes to let the juices settle. Note: the internal temperature of the meat will continue to rise about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator so you can use the broth for the au jus and save the fat for Yorkshire pudding. Place the roasting pan over medium-high heat. Add the cabernet and scrape up the brown bits in the bottom of the pan. Add sugar, water/beef drippings, reserved vegetables and parsley. Season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving.\n", + "ingredients_alternatives": "Prime rib beef roast: ribeye steak, filet mignon, brisket\nGarlic cloves: shallots, scallions, leeks\nRosemary and thyme: sage, oregano, bay leaves\nKosher salt and freshly cracked black pepper: Himalayan pink salt, sea salt\nOlive oil: avocado oil, grapeseed oil, walnut oil\nCarrots: beets, turnips, radishes\nPotatoes: sweet potatoes, yams, taters\nOnion: shallots, scallions, leeks\nCabernet Sauvignon: merlot, pinot noir, syrah\nSugar: honey, maple syrup, agave nectar\nWater or beef drippings: chicken broth, vegetable broth, red wine reduction" + }, + { + "recipe": "Spice Rubbed Lamb Pops\n1 teaspoon ground cumin\n1 teaspoon ground coriander\n1/2 teaspoon ground cinnamon\n1/2 teaspoon freshly ground black pepper\n1/2 teaspoon salt\n1 1/4 pound lamb (top round) trimmed of fat and cut into 1/2-inch by 2 1/2-inch strips\nInstructions:\n12 skewers, if wooden soak in water for 10 minutes\nPreheat the grill or a grill pan.\nIn a small bowl combine the cumin, coriander, cinnamon, pepper and salt. In a large bowl sprinkle the spice mixture over the lamb strips and toss to coat.\nThread 1 piece of lamb onto each skewer and grill over medium-high heat for 4 to 5 minutes, turning once.\n", + "ingredients_alternatives": "Cumin: caraway seeds, fennel seeds\nCoriander: cardamom, anise seeds\nCinnamon: nutmeg, allspice\nBlack pepper: pink peppercorns, star anise\nSalt: kosher salt, Himalayan pink salt\nLamb: chicken, beef, tofu" + }, + { + "recipe": "Eggplant Parm Empanadas\n1 Japanese eggplant\nKosher salt\n1 cup all-purpose flour\n4 large eggs, beaten\n1 cup dry breadcrumbs\nVegetable oil, for frying\nFreshly ground black pepper\n2 tablespoons olive oil\n1 onion, diced\n1 tablespoon dried oregano\nPinch crushed red chile flakes, optional\n3 cloves garlic, minced\nOne 28-ounce can whole peeled tomatoes, drained and chopped\n4 fresh basil leaves, chopped\nKosher salt and freshly ground black pepper\n2 packages (17 ounces or more) puff pastry, thawed\n8 ounces low-moisture mozzarella cheese, sliced into 1/4-inch-thick slices and then into 1/2-inch-by-3-inch rectangles\n1 large egg\nDried oregano, for sprinkling\n1/2 cup grated Parmesan\nInstructions:\nFor the eggplant: Slice the eggplant in half lengthwise, and then into 1/4-inch half-moon slices. Put on a cookie sheet lined with paper towels and sprinkle with salt. Allow the salt to extract some of the moisture from the eggplant slices for at least 10 minutes while you prep the rest of your ingredients. \nTake three plates and fill one with the flour, one with the beaten eggs and the third with the breadcrumbs. Dry the eggplant slices with the paper towels. Then coat each slice in the flour, then the eggs and finishing with the breadcrumbs. Allow these slices to rest for a minute; this will make the coating stick a little better and dry out to make a crispier crunch. \nCoat a large nonstick skillet over medium heat with enough vegetable oil for shallow frying. Fry the eggplant slices in batches until golden brown, about 3 minutes on each side. Remove from the oil and drain on paper towels. Season with salt and pepper as soon as soon as they come out. Allow to cool completely. \nFor the tomato concasse: In a saute pan, heat the olive oil over medium heat. Add the onions, oregano and chile flakes if using, and cook until translucent, about 3 minutes. Add the garlic and cook for another minute. Add the tomatoes, lower the heat and simmer until the sauce is thick and chunky, about 10 minutes. Cool completely. \nFor the empanadas: Preheat the oven to 375 degrees F. Roll out each sheet of puff pastry dough to a 12-by-12-inch square and cut four 6-inch rounds out of each sheet. Place 1 slice eggplant in the middle of the dough round. Top with a tablespoon of tomato concasse, followed by a piece of the mozzarella cheese. Fold the dough over and seal using the back of a fork. Whisk the egg with a little water and brush the empanadas. Sprinkle a little dried oregano and the Parmesan on the tops. Bake until golden, about 15 minutes. \nPuree the remaining tomato concasse; that'll be your dipping sauce for the empanadas.\n", + "ingredients_alternatives": "Japanese eggplant: Portobello mushrooms, bell peppers, zucchini\nKosher salt: sea salt\nFlour: all-purpose flour, whole wheat flour\nEggs: duck eggs, quail eggs\nBreadcrumbs: panko breadcrumbs, crushed crackers\nVegetable oil: avocado oil, grapeseed oil\nBlack pepper: white pepper, pink peppercorns\nOlive oil: olive oil, avocado oil\nOnion: scallions, shallots\nOregano: thyme, rosemary\nChile flakes: red pepper flakes, cayenne pepper\nGarlic: shallots, leeks\nTomatoes: canned crushed tomatoes, fresh tomatoes\nBasil: cilantro, parsley\nKosher salt and black pepper: Himalayan pink salt, smoked paprika\nPuff pastry: puff pastry, filo dough\nMozzarella cheese: goat cheese, feta cheese\nEgg: duck egg, chicken egg\nOregano: dried oregano, Italian seasoning\nParmesan: Parmesan cheese, Pecorino Romano cheese" + }, + { + "recipe": "Blueberry Tarte\n1 sheet commercial or homemade puff pastry, slightly thawed\n3 pints blueberries\n1 tablespoon sugar\n1/4 cup brandy\n3 eggs\n1 1/2 cups light cream\nServing suggestions: Whipped cream, crème anglaise, or vanilla ice cream\nInstructions:\nPreheat the oven to 350 degrees F.\nRoll out the puff pastry to a uniform thickness. Cut out 4 rounds about 7 inches across. Fit the puff pastry into the tart shells. Trim the excess pastry, line the tart shells with aluminum foil, and weight the pastry with pie weights or rice. Bake the shells until golden brown at the edges, about 15 minutes. Remove the weights and foil and bake until the bottom of the shells are dry, 3 to 5 minutes. Set the tarts aside to cool.\nReduce the oven temperature to 350 degrees F.\nIn a small bowl, combine the blueberries, sugar, and 1 tablespoon of brandy. Spoon the blueberries into the tart shells.\nIn a medium bowl, beat the eggs with the cream and the remaining brandy. Spoon the custard over the blueberries. (Keep in mind that the custard will expand slightly as it cooks so fill the shells to just below the crust edge.)\nBake the tarts until the custard is set and lightly browned, approximately 25 to 30 minutes. Serve the tarts with whipped cream, creme anglaise or vanilla ice cream.\n", + "ingredients_alternatives": "Puff pastry: phyllo dough, filo dough, or homemade pie crust\nBlueberries: raspberries, strawberries, blackberries\nSugar: honey, maple syrup, agave nectar\nBrandy: rum, cognac, or bourbon\nEggs: duck eggs, goose eggs, or quail eggs\nLight cream: heavy cream, whole milk, or coconut cream" + }, + { + "recipe": "Pane, Zucchero, Vino\n6 slices bread\n1 cup red wine\n1/4 cup sugar\nInstructions:\nDrizzle your bread with the wine, and then sprinkle evenly with the sugar.\n", + "ingredients_alternatives": "Bread: baguette, ciabatta, pita, tortilla\nRed wine: pinot noir, merlot, cabernet sauvignon\nSugar: honey, maple syrup, agave nectar" + }, + { + "recipe": "Monty's Key Lime Pie\n8 ounces graham crackers, crushed\n4 ounces granulated sugar \n1 teaspoon ground cinnamon \n1 stick (8 tablespoons) unsalted butter, melted \n7 large egg yolks \n28 ounces sweetened condensed milk \n2/3 cup freshly squeezed key lime juice \n1 teaspoon cornstarch \nInstructions:\nFor the crust: Combine the graham cracker crumbs, sugar and cinnamon in the bowl of an electric mixer. Mix on low, slowly adding the melted butter. Mix for 1 minute.\nRemove from the mixer and, with your hands, press into an 8-inch pie plate to form a pie shell. Cool in the refrigerator for 30 minutes.\nPreheat the oven to 250 degrees F.\nWhip the egg yolks in the bowl of an eclectic mixer until just stiff, then add the sweetened condensed milk. Whip for 2 more minutes.\nIn a small bowl, whisk together the lime juice and cornstarch, making sure not leave any lumps: The mixture should be nice and smooth. Fold the lime mixture into the egg yolk mixture. Pour the mixture into the pie shell.\nBake until set, about 30 minutes.\n", + "ingredients_alternatives": "Graham crackers: vanilla wafers, digestive biscuits\nSugar: brown sugar, coconut sugar\nCinnamon: nutmeg, allspice\nButter: coconut oil, ghee\nEgg yolks: duck eggs, goose eggs\nCondensed milk: evaporated milk, sweetened coconut cream\nKey lime juice: lemon juice, orange juice\nCornstarch: arrowroot powder, tapioca starch" + }, + { + "recipe": "Mini Corn Cakes with Avocado and Tomatoes\n4 ripe avocadoes, diced\n2 limes, juiced\n1 tablespoon Asian chile paste (sambaal oeleck)\n1 bunch fresh cilantro, chopped\n1 clove garlic, smashed and finely chopped\nKosher salt\n24 cherry tomatoes, halved\nExtra-virgin olive oil\n1 stick butter\n8 tablespoons cornmeal\n2 cups all-purpose flour\n1 teaspoon baking powder\n1 teaspoon kosher salt\n4 eggs, whisked in a bowl\n1 cup milk\n2 cups frozen corn, defrosted\nExtra-virgin olive oil\nInstructions:\nFor the avocadoes and tomatoes: Slice the avocadoes in half lengthwise. Carefully remove the pit. Using a spoon, scoop out the flesh from the skin and then dice.\nIn a large bowl, toss the avocadoes with the lime juice, chile paste, cilantro, garlic, and salt. Taste to make sure it is delicious and well seasoned. Cover with plastic and let sit.\nToss the cherry tomatoes with olive oil and season with salt. Taste to makes sure they are delicious. Cover and let sit.\nFor the corn cakes: Melt the butter in a small saucepan over low heat. Combine the cornmeal, flour, baking powder, and salt in a large bowl. Stir to combine. Make a hole in the center of the dry ingredients and add the eggs, milk, and melted butter. Stir until just combined. Add in the corn kernels and stir to combine.\nCoat a cast iron pan with olive oil and bring to a medium-high heat. Spoon the batter into the pan the size of half dollars. When the sides of the cakes have set and the bottom is lightly browned, turn the cakes over and cook on the other side.\nRemove the cakes and top with some avocado and a tomato half.\n", + "ingredients_alternatives": "Avocados: mangoes, papayas, pineapples\nLimes: oranges, grapefruits\nAsian chile paste: sriracha, gochujang\nCilantro: parsley, basil, dill\nGarlic: shallots, green onions\nKosher salt: sea salt\nCherry tomatoes: grape tomatoes, plum tomatoes\nButter: coconut oil, ghee\nCornmeal: rice flour, quinoa flour\nFlour: whole wheat flour, all-purpose flour\nBaking powder: baking soda, cream of tartar\nSalt: kosher salt, Himalayan pink salt\nEggs: duck eggs, goose eggs\nMilk: almond milk, soy milk\nFrozen corn: peas, green beans" + }, + { + "recipe": "Brain Cupcakes\n1/3 cup butter, softened\n3/4 cup sugar \n2 large eggs plus 1 egg white \n1 teaspoon vanilla extract\n1 1/2 cups cake flour \n2 teaspoons baking powder \n1/4 teaspoon kosher salt \n1/2 cup milk \nPink candy goo (or cherry or strawberry jam), for filling\n1 recipe American Buttercream, recipe follows\nRed, yellow and black food coloring \n2 tablespoons red piping gel \n4 sticks (1 pound) butter, softened\n6 cups powdered sugar \n1 to 2 teaspoons pure vanilla extract (or any other flavor you want), optional \nPinch of kosher salt \n1/4 cup whole milk \nInstructions:\nFor the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.\nIn the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar for about 2 minutes, until light and fluffy. Add the eggs one at a time, beating after each addition. Beat in the egg white, scraping the sides of the bowl as you go. Add the vanilla and beat on medium-high speed for about 1 minute.\nIn a separate medium bowl, whisk the flour, baking powder and salt. Mix the flour mixture and the milk into the egg mixture in three parts¿flour-milk-flour, taking care to scrape down the sides as you go, and incorporating each addition well. Mix until smooth.\nDivide the batter evenly between the muffin cups using an ice-cream scoop--the batter should come about three-quarters of the way up the sides. Bake until a toothpick inserted in the center comes out clean, 15 to 16 minutes.\nLet the cupcakes cool in the pans on a wire rack for 10 to 15 minutes. Then remove from the pan to the rack to cool completely.\nFor the filling and decoration: Use a cupcake corer to hollow out the center of the cupcakes, saving the tops; then fill with a couple tablespoons of candy goo. Slice the top off of the plug you removed from the cupcake and place back in the hole to seal in the filling. Use a couple of drops of red food coloring and the smallest amount of yellow and black to color your frosting. Frost the tops of cupcakes with a thin layer of buttercream. Place the remaining buttercream into a pastry bag fitting with a medium round tip. Pipe squiggles around the top of the cupcakes, creating two hemispheres of the brain. Thin the red piping gel with a teaspoon of water and use a spoon to drizzle over top of the brain to get into crevices.\nIn the bowl of a stand mixer fitted with the whisk attachment, combine all the ingredients. Whip the mixture on low speed for a while. When the sugar is incorporated, turn the mixer speed up and whip until the buttercream is smooth and looks right to you. If it's too cold, persuade it with a blowtorch if you have one. If it's too wet, add a bit more powdered sugar. If it's too stiff, add a bit more butter. Be sure to scrape the sides of the bowl once or twice to make sure everything is combined.\nUse immediately, or store in an airtight container at room temperature for 24 hours or in the fridge for up to 2 weeks. Rewhip cold buttercream before using it.\n", + "ingredients_alternatives": "Butter: unsalted butter, margarine\nSugar: brown sugar, granulated sugar\nEggs: duck eggs, quail eggs\nVanilla Extract: almond extract, coconut extract\nCake Flour: all-purpose flour, whole wheat flour\nBaking Powder: baking soda, cornstarch\nKosher Salt: sea salt\nMilk: almond milk, soy milk\nFilling: jam, jelly, preserves\nAmerican Buttercream: whipped cream, heavy cream\nFood Coloring: blue food coloring, green food coloring\nPipe Gel: blue pipe gel, pink pipe gel\nButter: unsalted butter, ghee\nPowdered Sugar: confectioners' sugar, icing sugar\nVanilla Extract: almond extract, coconut extract\nKosher Salt: sea salt\nWhole Milk: breast milk, goat's milk" + }, + { + "recipe": "Big Chocolate Birthday Cake\n4 sticks butter, plus more for greasing\n8 heaping tablespoons cocoa, plus more for dusting\n4 cups all-purpose flour\n4 cups sugar\n1/2 teaspoon salt\n2 cups boiling water\n1 cup buttermilk\n2 teaspoons baking soda\n2 teaspoons vanilla extract\n4 whole eggs, beaten\n3 cups heavy cream\n24 ounces semisweet chocolate, broken into pieces\n2 teaspoons vanilla extract\nInstructions:\nFor the cake: Preheat the oven to 350 degrees F. Heavily grease and dust with cocoa four 9-inch round cake pans.\nIn a mixing bowl, combine the flour, sugar and salt.\nIn a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool.\nCombine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture.\nDivide the batter among the prepared cake pans and bake for 20 minutes.\nCool completely before icing. Refrigerate the layers after cooling for best results.\nFor the frosting: Heat the cream until very hot, and then pour over the chocolate pieces. Stir to completely melt, and then pour into the bowl of an electric mixer. Refrigerate to cool.\nOnce completely cooled, add the vanilla and beat with an electric mixer until light and airy.\nFrost the cake in between each layer, on the top and around the sides.\n", + "ingredients_alternatives": "Butter: unsalted butter, coconut oil\nCocoa: melted chocolate, cacao powder\nFlour: almond flour, coconut flour\nSugar: maple syrup, honey\nSalt: kosher salt, sea salt\nWater: milk, broth\nButtermilk: yogurt, sour cream\nBaking soda: baking powder\nVanilla extract: almond extract, lemon extract\nEggs: duck eggs, quail eggs\nHeavy cream: coconut cream, cashew cream\nChocolate: dark chocolate, white chocolate\nVanilla extract: almond extract, lemon extract" + }, + { + "recipe": "Canadian Bacon, Egg and Cheese Sliders\nCooking spray\n6 large eggs\n1/3 cup half-and-half\nKosher salt\n6 slices Canadian bacon\n2 tablespoons unsalted butter, at room temperature\n12 slider or sweet Hawaiian rolls, split\n3 slices cheddar cheese, each cut into 4 squares\nStrawberries and grapes, for serving\nInstructions:\nPreheat the oven to 350˚ F. Lightly coat an 8-inch square baking dish with cooking spray. Whisk the eggs, half-and-half and 1/2 teaspoon salt in a medium bowl. Pour into the pan and bake until puffed and set, 16 to 18 minutes. Let cool slightly.\nMeanwhile, heat a large skillet over medium heat and coat with cooking spray. Add the Canadian bacon and cook, flipping, until browned, about 1 minute per side. Remove to a cutting board and cut each slice into 4 pieces.\nSpread the butter on the cut sides of the rolls. Slice the baked eggs into 12 small pieces and lift out of the pan with a spatula; place one on each roll bottom. Top each with a piece of cheese, 2 pieces Canadian bacon and the roll tops. Thread strawberries and grapes onto skewers and serve with the sliders.\n", + "ingredients_alternatives": "Cooking spray: olive oil, avocado oil, coconut oil\nEggs: duck eggs, goose eggs, quail eggs\nHalf-and-half: heavy cream, whole milk, almond milk\nKosher salt: sea salt\nCanadian bacon: prosciutto, serrano ham\nUnsalted butter: ghee, clarified butter, vegan butter\nSlider or sweet Hawaiian rolls: brioche bread, ciabatta bread, pita bread\nCheddar cheese: mozzarella cheese, feta cheese, parmesan cheese\nStrawberries and grapes: blueberries, raspberries, kiwi" + }, + { + "recipe": "Easy Antipasti Pizza\n4 ounces thinly sliced capicola, torn into bite-size pieces\n1/2 cup pepperoncini (about 18), stemmed and roughly chopped\n4 medium ripe tomatoes (about 1 1/2 pounds), diced\nKosher salt\nTwo 10-ounce tubes prepared pizza dough\nExtra-virgin olive oil, for brushing\n1 cup shredded part-skim mozzarella\n6 ounces feta cheese, crumbled\n1 tablespoon fresh oregano, chopped\nCrushed red pepper, for sprinkling\nInstructions:\nPreheat the oven to 425 degrees F. Line the bottom side of 2 baking sheets with parchment paper.\nMix together the capicola, pepperoncini and tomatoes in a medium bowl; season with salt.\nUnroll 1 tube of the dough on a work surface and gently stretch into an 11-by-16-inch rectangle. Transfer to one of the prepared baking sheets. Repeat with the remaining tube of dough.\nBrush each piece of dough generously with olive oil and sprinkle both the mozzarella and feta cheeses evenly on top. Scatter the tomato mixture evenly over each crust, holding back any juices so the crusts will not get soggy. Bake until the bottom of each pizza is brown and crust is crisp, 15 to 18 minutes. Sprinkle the oregano and crushed red pepper over the pizzas and serve.\n", + "ingredients_alternatives": "Capicola: prosciutto, serrano ham, chorizo\nPepperoncini: calamari, pickled peppers, pimientos\nTomatoes: cherry tomatoes, grape tomatoes, plum tomatoes\nKosher salt: sea salt\nPizza dough: homemade pizza crust, store-bought pizza crust\nOlive oil: avocado oil, grapeseed oil, walnut oil\nMozzarella: buffalo mozzarella, goat cheese\nFeta cheese: ricotta cheese, cream cheese\nOregano: basil, thyme, rosemary\nCrushed red pepper: red pepper flakes, cayenne pepper" + }, + { + "recipe": "Mardi Gras Salad\n1 head of Boston or iceberg lettuce\n1 cup of petit peas\n4 oz. French-style green beans\n2 stalks of celery\n1 green bell pepper\n1 red pimento pepper, chopped\n1/2-lb. of asparagus, steamed\nlight shallot vinaigrette\nInstructions:\nChop lettuce leaves, green beans, celery stalks, green bell pepper, red pimento pepper and asparagus. Toss all vegetables together with shallot vinaigrette to taste. Add lettuce, and toss with your favorite vinaigrette.\n", + "ingredients_alternatives": "Boston or iceberg lettuce: romaine lettuce, butter lettuce, arugula\nPetit peas: sugar snap peas, snow peas, pea shoots\nFrench-style green beans: haricot verts, green beans with blanched ends\nCelery: fennel, leeks, scallions\nGreen bell pepper: jalapeno, Anaheim peppers\nRed pimento pepper: red bell pepper, pimiento\nAsparagus: brussels sprouts, broccoli, cauliflower\nLight shallot vinaigrette: white wine vinegar, apple cider vinegar, rice vinegar" + }, + { + "recipe": "Two-Potato Salad\n4 strips thick-sliced smoked bacon\n1 pound sweet potatoes, peeled and cut into 1-inch cubes\n1 pound Yukon gold potatoes, peeled and cut into 1-inch cubes\n1 teaspoon kosher salt, plus more for seasoning\n4 scallions, finely chopped\n2 celery stalks, finely chopped\n2 serrano chiles, stemmed, seeded and minced\n1/2 cup plus 2 tablespoons mayonnaise\n2 tablespoons Creole mustard\n1 tablespoon finely chopped fresh tarragon leaves\nFreshly ground black pepper\n6 ounces arugula\nInstructions:\nFry the bacon in a large skillet over medium heat until crisp and browned. Transfer the bacon to a plate lined with paper towels. When cool crumble and set aside.\nPut the sweet potatoes and Yukon gold potatoes in 2 separate saucepans. Cover the potatoes with water (by 2-inches), add 1/2 teaspoon salt to each pot, and bring the pots to a boil over medium-high heat. Reduce the heat, and simmer the potatoes until they are just cooked through and tender. The sweet potatoes will cook in about 15 minutes, and the Yukon gold potatoes should be finished in about 12 minutes. Drain the potatoes, and allow them to cool.\nCombine the potatoes, scallions, celery, and serrano chiles in a large bowl. Add the mayonnaise, mustard, tarragon, salt and pepper, to taste. Toss to combine. Taste for seasoning, and add more salt or pepper, if needed. Toss the potato salad with the arugula, and serve on a large platter, garnished with the crumbled bacon.\n", + "ingredients_alternatives": "Bacon: prosciutto, pancetta, bacon-wrapped sausage\nSweet Potatoes: yams, taro, plantains\nYukon Gold Potatoes: red potatoes, Russet potatoes\nMayonnaise: hummus, tahini, goat cheese\nCreole Mustard: whole grain mustard, spicy brown mustard\nTarragon: basil, parsley, cilantro" + }, + { + "recipe": "Coquille Saint-Jacques\n2 tablespoons butter\n2 teaspoons chopped shallots\n2 teaspoons chopped garlic\n12 medium clams\n18 black mussels\nSalt and freshly ground black pepper\n1 cup white wine\n3 tablespoons olive oil\n12 medium shrimp\n6 sea scallops\n8 ounces white mushrooms, sliced\n3 tablespoons butter\n3 tablespoons flour\n1 lemon\n1 quart fumet (fish stock)\n1 pint heavy cream\n1 cup bread crumbs\n4 teaspoons parsley, chopped\nInstructions:\nIn a frying pan over medium high heat, add butter, shallots and garlic. Sweat the garlic and shallots until they become translucent. Add the clams and mussels and toss everything together. Season with salt and pepper. Deglaze the frying pan with white wine, cover with a lid and let cook until the mussels and clams start to open. Strain mussels and clams and set aside, reserving the liquid (it will be used to make the veloute).\nIn a frying pan, add 2 tablespoons of the olive oil and heat the pan until it is smoking hot. Season the shrimp and scallops with salt and pepper. Carefully place the scallops in the pan and sear, until golden brown on both sides. Remove from the pan and set aside. Add the shrimp to the same pan and saute until cooked through, about 4 minutes. Remove from the pan and set aside.\nIn the same frying pan, add the remaining 1 tablespoon olive oil and let it get hot. Add the mushrooms and saute until they are cooked and most of their liquid is released. Season with salt and pepper. Remove the mushrooms from the pan and set aside.\nPreheat the broiler.\nTo make the veloute: In a saute pan melt butter and add flour until both mix evenly together. Let cook for a few minutes on light heat until the mixture resembles pancake batter. Take the pan you used to cook the shrimps and scallops and deglaze it with the liquid you saved from the mussels and clams and squeeze in the lemon. Add the fumet and let reduce. Add the cream and again let reduce over medium heat. Add the butter flour mixture and stir until everything starts to thicken. Season with salt and pepper and set aside.\nRemove the shells of the mussels and clams. Cut the scallops in 4 and remove any shell that is still on the shrimp. Add the mushrooms, scallops, shrimp, mussels, and clams to the veloute and stir everything with a spoon. Fill the baking shells or bowls with the seafood veloute and sprinkle the top with bread crumbs and parsley. Place under a broiler until the top becomes golden brown. Place the hot dish onto another plate to serve.\n", + "ingredients_alternatives": "Butter: ghee, coconut oil\nShallots: scallions, spring onions\nGarlic: leeks, chives\nClams: mussels, oysters\nMussels: clams, scallops\nSalt and pepper: smoked paprika, chili powder\nWhite wine: dry vermouth, sake\nOlive oil: avocado oil, grapeseed oil\nShrimp: prawns, squid\nSea scallops: bay scallops, ocean scallops\nMushrooms: porcini mushrooms, portobello mushrooms\nFlour: almond flour, coconut flour\nLemon: lime, grapefruit\nFish stock: vegetable broth, chicken broth\nHeavy cream: half-and-half, coconut cream\nBread crumbs: panko bread crumbs, crushed crackers\nParsley: cilantro, basil" + }, + { + "recipe": "Sour Cream Chocolate Chip Nut Loaf\nButter, for greasing the pan\n1/2 cup sugar\n1 1/2 teaspoons ground cinnamon\n2 eggs\n2/3 cup sugar\n1/2 teaspoon pure vanilla extract\n1 1/2 cups all-purpose flour\n1 1/4 teaspoon baking powder\n1 1/4 teaspoons baking soda\n1 teaspoon salt\n1/2 cup (1 stick) butter, melted\n1 1/3 cups sour cream\n3/4 cup semisweet chocolate chips\n3/4 cups roughly chopped walnuts\nInstructions:\nPreheat the oven to 375 degrees F. Butter a 9-by-5-inch standard loaf pan.\nMake the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon\nMake the batter: In a large bowl, using an electric mixer at medium speed, beat the eggs until frothy, about 3 minutes. Add the sugar and vanilla, beating until smooth. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.\nAdd the melted butter and sour cream to the egg-and-sugar mixture; beat until well combined. At low speed, add the dry mixture to the wet mixture a spoonful at a time, beating just until smooth. Fold in the chocolate chips.\nSpread half of the batter in the prepared pan and sprinkle evenly with about two-thirds of the cinnamon sugar. Sprinkle with the walnuts. Top with the remaining batter, spreading evenly, then sprinkle with the remaining cinnamon sugar.\nBake for 50 to 55 minutes or until a knife or skewer inserted in the center comes out clean.\n", + "ingredients_alternatives": "Butter: unsalted butter, coconut oil\nSugar: brown sugar, maple syrup\nCinnamon: nutmeg, cardamom\nEggs: duck eggs, quail eggs\nVanilla extract: almond extract, lemon extract\nFlour: whole wheat flour, spelt flour\nBaking powder: baking soda, cornstarch\nBaking soda: baking powder, cream of tartar\nSalt: kosher salt, Himalayan pink salt\nButter: unsalted butter, coconut oil\nSour cream: Greek yogurt, heavy cream\nChocolate chips: dark chocolate chips, white chocolate chips\nWalnuts: pecans, hazelnuts" + }, + { + "recipe": "Beer and Chipotle-Battered Fish Tacos\n2 ounces canned chipotle peppers\n2 eggs\n2 cups beer (recommended: Tecate or other pale beer)\n2 cups all-purpose flour\n2 tablespoons cornstarch\n2 teaspoons baking powder\n2 teaspoons gray salt\nFreshly ground black pepper\n3 cups sour cream\n1 1/2 bunches cilantro, chopped\n2 tablespoons lime juice, plus 6 limes, cut in wedges\n1 teaspoon gray salt\nCorn oil, for frying\n3 tomatoes, small diced\n12 red radishes, thinly sliced\n24 corn tortillas\n1 1/2 pounds cod or other whitefish cut into 1-ounce strips\n2 recipes Todd's Slaw, recipe follows\n1 head green cabbage\n1 large red onion\n1 cup cider vinegar\n1 cup sugar\n1 cup olive oil\n1 tablespoon toasted caraway seed\nSalt and freshly ground black pepper\n2 bunches scallions (green parts only), for garnish\nInstructions:\nPreheat oven to 300 degrees F. \nTo make the batter: \nPuree the chipotles and egg together in a blender. When well blended transfer to a bowl and whisk in the beer. In a separate mixing bowl combine the flour, cornstarch, baking powder, and salt. Add the egg mixture to the flour mixture, whisking well to prevent clumps. Add freshly ground pepper. Set the batter aside while preparing the other ingredients. \nFor the fish tacos:\nIn a small mixing bowl mix together the sour cream, 2 tablespoons of the chopped cilantro, 2 tablespoons lime juice and 1 teaspoon gray salt, mix well and remove to a serving bowl. \nIn a large pot or skillet add corn oil about 1 to 2-inches deep. Over medium heat, heat the corn oil to 350 degrees F. \nOn a large serving plate arrange the tomatoes, lime wedges, chopped cilantro, and sliced radishes to garnish tacos. \nWrap the tortillas in aluminum foil and heat in the oven while frying the fish. \nWith your fingers dip the fish strips into the batter and carefully place in the hot oil. Fry until golden brown all over, about 2 minutes on each side. With a slotted spoon remove the fish to a paper towel. To assemble the tacos place 1 piece of the fried fish on a warm tortilla and garnish with tomatoes, chopped cilantro, radishes, and sour cream. Serve with lime wedges and Todd's Slaw.\nCore the cabbage and shave thinly. Peel the red onion, cut in half, and slice thin and mix well with the cabbage. \nBoil the cider vinegar and sugar together whisking to dissolve sugar. When hot combine with olive oil, caraway seeds, salt and pepper. Place cabbage and onions in a non-reactive baking dish and pour hot dressing over the top. Place another pan of equal size on top and place a weight on top to press the slaw. Refrigerate for 24 hours. Before serving add chopped scallions. \n", + "ingredients_alternatives": "Chipotle peppers: jalapeno peppers, habanero peppers\nEggs: duck eggs, quail eggs\nBeer: IPA beer, stout beer\nFlour: whole wheat flour, pastry flour\nCornstarch: rice flour, tapioca flour\nBaking powder: baking soda, baking powder\nGray salt: kosher salt, Himalayan pink salt\nBlack pepper: white pepper, pink peppercorns\nSour cream: Greek yogurt, crème fraîche\nCilantro: parsley, dill\nLime juice: lemon juice, orange juice\nLimes: grapefruit, tangerine\nGray salt: Maldon salt, fleur de sel\nCorn oil: vegetable oil, canola oil\nTomatoes: cherry tomatoes, grape tomatoes\nRadishes: daikon radishes, beetroot\nCorn tortillas: flour tortillas, whole wheat tortillas\nWhitefish: salmon, tilapia\nTodd's Slaw: coleslaw, potato salad\nGreen cabbage: broccoli, cauliflower\nRed onion: yellow onion, scallions\nCider vinegar: apple cider vinegar, white wine vinegar\nSugar: brown sugar, maple syrup\nOlive oil: avocado oil, grapeseed oil\nToasted caraway seed: sesame seeds, poppy seeds\nSalt and black pepper: smoked paprika, chili powder" + }, + { + "recipe": "Red Wine Rice with Grapes\n1 3/4 cups dry red wine\n1 fresh bay leaf\n1 tablespoon extra-virgin olive oil\n1 cup white rice\n1 cup red or black seedless grapes, halved\nInstructions:\nBring red wine to a boil with bay leaf and olive oil, stir in white rice and reduce heat to a simmer. Cover the pot and cook for 15 minutes, stir in grapes, turn off heat and let stand 5 minutes.\n", + "ingredients_alternatives": "Dry red wine: Pinot Noir, Cabernet Sauvignon, Merlot, Syrah\nBay leaf: thyme, rosemary, sage\nOlive oil: avocado oil, grapeseed oil, walnut oil" + }, + { + "recipe": "Crawfish and Dirty Rice\n1 tablespoon butter\n1 tablespoon olive oil\n1 onion, chopped\n2 cloves garlic, minced\n1/4 teaspoon ground cinnamon\n1/4 teaspoon ground cloves\n1/4 teaspoon ground ginger\n1/4 teaspoon cayenne pepper\n1 cup converted rice\n2 cups chicken broth\n1 cup cooked and de-veined crawfish, (shrimp are ok, if crawfish are unavailable)\n1/2 cup goat cheese\n1/4 cup chopped cilantro\n1 lemon, zested\n4 fresh poblanos, roasted on the grill or fire, peeled, seeded\nGoat Cheese Sauce, recipe follows\n1 cup soft goat cheese\n1 cup heavy cream or milk\nInstructions:\nHeat butter and oil in a large saucepan. Saute onion until translucent, and then add the garlic and spices. Add rice and cover with broth. Cover and simmer for 20 minutes.\nRemove rice mixture from the pan, place in a large bowl with crawfish and goat cheese. Add cilantro and lemon zest and incorporate all ingredients gently with a wooden spoon.\nFill the poblanos with the filling, trying not to break chile apart. Serve with Goat Cheese Sauce.\nHeat on low whisking constantly until comes together and coats the back of a spoon. Season with salt and pepper.\n", + "ingredients_alternatives": "Butter: coconut oil, ghee\nOlive oil: avocado oil, grapeseed oil\nOnion: shallots, scallions\nGarlic: shallots, green onions\nCinnamon: nutmeg, cardamom\nCloves: star anise, fennel seeds\nGinger: turmeric, galangal\nCayenne pepper: red pepper flakes, sriracha\nConverted rice: quinoa, bulgur\nChicken broth: vegetable broth, chicken stock\nCrawfish: shrimp, scallops\nGoat cheese sauce: cashew cream, soy cream\nSoft goat cheese: feta cheese, ricotta cheese\nHeavy cream or milk: coconut cream, almond milk" + }, + { + "recipe": "Chocolate Macaroons\n3/4 cup (4 ounces) blanched slivered almonds\n1 1/4 cups sugar\n1 1/2 tablespoons Dutch process cocoa powder\n2 large egg whites\n3 tablespoons sugar\nWhole peeled almonds, for garnish\nInstructions:\nFreeze the almonds for 30 minutes, preheat the oven to 325 degrees and line 2 baking sheets with baking parchment\nIn a food processor, combine the almonds and the confectioners sugar and pulse on and off for 40 seconds, or until powdery. Add the cocoa powder and pulse very briefly just to mix.\nIn a large mixing bowl, beat the egg whites to very soft peaks and beat in the granulated sugar until the mixture is glossy, 1 minute, more. Sieve the almond-cocoa mixture over the egg whites and gently fold it in, being careful not to crush too much air out of the egg whites. Using a piping bag fitted with a 1/2-inch plain tip, pipe 1 1/2-inch circles of the mixture onto the parchment-lined baking sheets. Very gently poke a whole almond into the top of each one. Bake in the oven for 25 to 30 minutes, or until firm, turning the pans around halfway through the cooking time to cook them evenly. Transfer the sheets of paper onto damp tea towels and let stand for 5 minutes, then peel the macaroons off and finish cooling them on a rack. Serve at room temperature or store in an airtight tin, layered with sheets of waxed paper, for up to 2 weeks.\n", + "ingredients_alternatives": "Almonds: cashews, pistachios, macadamia nuts\nSugar: coconut sugar, maple syrup, honey\nCocoa powder: unsweetened cocoa powder, dark chocolate chips\nEgg whites: egg yolks, silken tofu" + }, + { + "recipe": "Beef Tartare, Endive and French Onion Dip\nOne 2-pound grass-fed hanger steak\n2 tablespoons extra-virgin olive oil \n1 teaspoon piment d'Espelette \n1 bunch chives, minced \nKosher salt and freshly ground black pepper \n1/2 pound Gruyere\nFrench Onion Dip: \n1 tablespoon olive oil\n3 medium yellow onions, thinly sliced \n1 cup sour cream \nKosher salt and freshly ground black pepper\n2 quarts canola oil\n2 medium yellow onions, thinly sliced \n2 cups buttermilk \n2 cups all-purpose flour \nKosher salt \n2 heads Belgian endive \nInstructions:\nFor the beef tartare: Finely chop the steak with a chef's knife. Add to a bowl along with the olive oil, piment d'Espelette, chives, salt and pepper. Mix well and set aside.\nFor the cheese: Finely grate the Gruyere using a rasp grater. Spread out on a rimmed baking sheet and allow to dry for 1 hour.\nFor the French onion dip: Add the olive oil to a medium skillet over medium heat, followed by the onions. Cook until brown and caramelized, stirring often and adding a few tablespoons of water if the skillet gets too dry, about 25 minutes. Cool the onions completely.\nPlace the onions in a blender along with the sour cream, salt and pepper. Blend until smooth. Set aside.\nFor the crispy onions: Heat the canola oil to 375 degrees F in a large Dutch oven.\nAdd the sliced onions and buttermilk to a bowl and soak for 5 minutes. Add the flour to a second bowl, then use a spider to remove the onions from the buttermilk and toss them in the flour, coating them well. Fry in batches until golden brown and crispy, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt.\nPlace the beef tartare loosely on a platter. Spoon the onion dip on the side. Garnish with the crispy onions. Sprinkle with the dried Gruyere. Cut the endive into individual leaves for scooping and serve on the side.\n", + "ingredients_alternatives": "Hanger steak: ribeye, sirloin, filet mignon\nOlive oil: avocado oil, grapeseed oil, walnut oil\nPiment d'Espelette: smoked paprika, chili powder\nChives: scallions, garlic, leeks\nGruyere: gouda, fontina cheese\nFrench Onion Dip:\nOlive oil: avocado oil, grapeseed oil, walnut oil\nOnions: red onions, yellow onions\nSour cream: plain yogurt, Greek yogurt\nFlour: whole wheat flour, all-purpose flour\nBelgian endive: escarole, lettuce" + }, + { + "recipe": "Black Bean Soup\n1 pound black beans, picked over, rinsed and drained\n2 tablespoons unsalted butter or oil\n1 cup finely chopped onion\n1/2 cup finely chopped celery\n1/2 cup finely chopped carrot\n3 cloves minced garlic\n1 teaspoon minced fresh thyme\n2 large smoked ham hocks, about 1-1/2 pounds\n9 cups water or homemade chicken stock\nKosher salt and freshly ground pepper\n1/2 cup dry sherry\nOptional serving garnishes: Sour cream or creme fraiche, finely chopped hard cooked egg, or 1 minced scallion\nInstructions:\nPut the beans in a large saucepan and cover with cold water by 2-inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover and set aside for 1 hour. Drain and reserve. \nIn a large soup pot heat the butter or oil over medium heat. Add the onions, celery and carrots, and saute until wilted and golden, about 10 minutes. Add the garlic and thyme and saute for 3 minutes more. Add the beans, hocks, water or stock, and bring to a simmer. Cover, adjust the heat to maintain a gentle simmer, cook until beans and meat are tender, about 1-1/2 hours. \n Turn the soup off. Remove the hocks from the soup, set aside to cool. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into small cubes and reserve. Puree the soup, with an immersion blender or in batches in a blender. Simmer the soup with the reserved meat. Season with salt and pepper to taste and add the sherry. To serve, divide the soup among warmed bowls, and top with one or more of the garnishes, if desired.\n", + "ingredients_alternatives": "Black beans: cannellini beans, kidney beans, chickpeas\nUnsalted butter or oil: olive oil, avocado oil, grapeseed oil\nOnion: shallots, red onion, yellow onion\nCelery: fennel, parsley root, dandelion greens\nCarrot: turnip, rutabaga, radish\nGarlic: shallots, leeks, green onions\nThyme: rosemary, sage, bay leaves\nHam hocks: bacon, pancetta, prosciutto\nWater or homemade chicken stock: vegetable broth, chicken broth, beef broth\nSherry: white wine, vermouth, port wine" + }, + { + "recipe": "Banana Pepper Ketchup\n1 cup ketchup\n1/4 cup diced banana peppers \nInstructions:\nPut the ketchup and banana peppers in a bowl and mix it up!\n", + "ingredients_alternatives": "Ketchup: tomato sauce, barbecue sauce, teriyaki sauce\nDiced Banana Peppers: diced jalapenos, diced red bell peppers, diced padrón peppers" + }, + { + "recipe": "Venison and Black Bean Chili with Toasted Cumin Creme Fraiche and White Cheddar Cornbread\n1/4 cup olive oil\n2 pounds venison shoulder, cut into 1/2-inch cubes\nSalt and freshly ground pepper\n1 large red onion, finely diced\n4 cloves garlic, finely chopped\n3 tablespoons ancho chile powder\n1 tablespoon pasilla chile powder\n1 tablespoon ground cumin\n1 bottle dark beer\n5 cups homemade chicken stock, or low sodium canned or water\n1 (16-ounce) can chopped tomatoes, drained and pureed\n1 tablespoon chipotle pepper puree\n1 tablespoon honey\n2 cups cooked or canned black beans, rinsed and drained\n2 tablespoons fresh lime juice\nToasted Cumin Crema, recipe follows\nWhite Cheddar Cornbread, recipe follows\n1 tablespoon cumin seed\n1 cup creme fraiche or Mexican crema\nSalt and freshly ground pepper\n1/2 pound (2 sticks) unsalted butter, at room temperature\n2 cups coarsely ground white cornmeal\n2 cups all-purpose flour\n2 tablespoons baking powder\n2 large eggs, lightly beaten\n1 teaspoon salt\n2 2/3 cups buttermilk\n3/4 cup finely grated white cheddar\n1 tablespoon honey\nInstructions:\nHeat oil in a large Dutch oven over high heat. Season the venison with salt and pepper, and saute until browned on all sides. Remove the meat to a plate and remove all but 3 tablespoons of the fat from the pan.\nAdd the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the venison to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.\nServe with a dollop of Toasted Cumin Crema and a square White Cheddar Corn Bread.\nPlace the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.\nPreheat oven to 400 degrees F.\nIn a food processor, combine the butter, cornmeal, flour, baking powder, eggs, and salt. Process 20 to 30 seconds, until just mixed, fold in the cheese. You may have to do this in 2 batches. Pour in the buttermilk, cheese, and honey, and process for 20 seconds more. Pour into a buttered 12 by 12-inch pan, and bake for 40 to 45 minutes, until firm to the touch and golden. Cut into squares.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nVenison: elk, buffalo, wild boar\nRed Onion: yellow onion, scallions, shallots\nGarlic: shallots, green onions\nAncho Chile Powder: smoked paprika, chipotle powder\nPasilla Chile Powder: cinnamon, nutmeg\nCumin: coriander, caraway seeds\nChipotle Pepper Puree: adobo sauce, salsa verde\nHoney: maple syrup, agave nectar\nBlack Beans: kidney beans, chickpeas\nLime Juice: lemon juice, grapefruit juice\nCornbread Mix: whole wheat flour, oats, flaxseed meal\nButtermilk Substitute: plain yogurt, sour cream\nWhite Cheddar Cheese: goat cheese, feta cheese" + }, + { + "recipe": "Cheesy Crab Bites\n1 quart neutral oil\n1 cup shredded mozzarella\nOne 4-ounce block cream cheese, softened \n1/2 tablespoon garlic salt \nPinch crushed red pepper flakes \nAll-purpose flour, for dusting\nOne 13.8-ounce tube prepared pizza dough \n1/2 cup cooked crabmeat \nFresh parsley, for garnish \nInstructions:\nPour the oil into a large heavy-bottomed pot fitted with a deep-frying thermometer.\nCombine the mozzarella, cream cheese, garlic salt and crushed red pepper in a food processor. Pulse until a thick paste is formed, about 30 seconds. Set aside.\nOn a lightly floured surface, roll the pizza dough to form a 16-by-12-inch rectangle. Use a 3-inch round cutter to cut out 10 to 12 rounds of dough. Use your fingertips to gently stretch each round of dough into a 4-inch circle. Top a round of dough (slightly off-center) with 1 heaping teaspoon of the cheese mixture and 1 teaspoon crabmeat. Fold the dough in half over the filling to create a half-moon. Press the edges together to seal the pocket and crimp with the prongs of a fork. (See Cook's Note.) Repeat this process with the remaining circles and filling.\nPreheat the vegetable oil to 350 degrees F and line a plate with paper towels.\nWorking in batches, carefully lay the pizza pockets in the hot oil. Fry until deeply golden brown, 1 to 1 1/2 minute on each side. Remove from the hot oil to the lined plate to cool slightly.\nGarnish with fresh parsley.\n", + "ingredients_alternatives": "Neutral oil: olive oil, avocado oil, grapeseed oil\nMozzarella: goat cheese, feta cheese, provolone cheese\nCream cheese: ricotta cheese, cottage cheese\nGarlic salt: salt and minced garlic\nCrushed red pepper flakes: paprika, cayenne pepper\nFlour: whole wheat flour, all-purpose flour\nPizza dough: homemade pizza dough, store-bought pizza dough\nCrab meat: shrimp, scallops, lobster" + }, + { + "recipe": "Chocolate White Chocolate Chunk Cookies\n1/2 pound unsalted butter, at room temperature\n1 cup light brown sugar, packed\n1 cup granulated sugar\n2 teaspoons pure vanilla extract\n2 extra-large eggs at room temperature\n2/3 cup good unsweetened cocoa\n2 cups flour\n1 teaspoon baking soda\n1 teaspoon kosher salt\n1 1/2 pounds good white chocolate, coarsely chopped\nInstructions:\nPreheat the oven to 350 degrees F. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.;\nNote: This recipe has been updated and may differ from what was originally published or broadcast.\n", + "ingredients_alternatives": "Butter: unsalted butter substitutes: coconut oil, ghee, or vegan butter\nSugar: honey, maple syrup, agave nectar\nVanilla extract: almond extract, lemon extract\nEggs: flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and allowed to gel for 5 minutes) or mashed banana (1 ripe banana)\nCocoa: dark chocolate chips or chunks\nFlour: whole wheat flour or gluten-free flour\nBaking soda: baking powder\nSalt: kosher salt or sea salt\nWhite chocolate: dairy-free white chocolate chips or dairy-free white chocolate chunks" + }, + { + "recipe": "Herring Sandwiches\n4 thin pickled herring fillets (about 3/4-pound), cut into 1/2-inch pieces\n1 small potato, peeled, boiled, cut into 1/4-inch cubes\n1/4 cup finely chopped onion\n2 tablespoons finely chopped dill pickle\n1 small apple, peeled, cored, cut into 1/4-inch cubes\n2 tablespoons mayonnaise\nSalt and freshly ground black pepper\n1/2 stick butter, room temperature\n6 thin slices black bread, halved\nGreen leaf lettuce\nInstructions:\nPlace herring pieces, potato, onion, pickle, apple and mayonnaise in a bowl and mix to combine. Add mayonnaise and mix well. Season to taste with salt and pepper.\nSpread about 1 teaspoon of butter on each bread half. Top with a lettuce leaf, then with the herring mixture.\n", + "ingredients_alternatives": "Herring: anchovies, sardines, mackerel\nPotato: sweet potato, yam, taro\nOnion: scallions, shallots, leeks\nDill Pickle: sauerkraut, kimchi\nApple: pear, plum, persimmon\nMayonnaise: hummus, tahini\nButter: coconut oil, ghee, olive oil\nBread: baguette, ciabatta, crusty bread" + }, + { + "recipe": "Pineapple Chicken Tacos\n2 tablespoons vegetable oil\n6 boneless, skinless chicken thighs \nKosher salt and freshly ground black pepper \n4 scallions, thinly sliced\n2 cloves garlic, minced \nOne 6-ounce can 100% pure pineapple juice \n1/4 cup hot sauce \n2 tablespoons honey \n4 small flour tortillas \n12 ounces broccoli slaw\n1/2 cup mayonnaise\n2 to 3 tablespoons chipotle sauce \n1 lime, zested and juiced \n1/2 cup thinly sliced pineapple wedges\n1/2 cup fresh cilantro leaves \nServing suggestions: tortilla chips and salsa\nInstructions:\nPreheat the oven to 400 degrees F.\nAdd the vegetable oil to a large skillet set over medium-high heat. Add the chicken, season with a pinch of salt and pepper and cook, turning halfway through, 2 to 3 minutes. Add the scallions and garlic and continue to cook for another minute.\nIn a liquid measuring cup, whisk together the pineapple juice, hot sauce and honey. Add the liquid to the skillet, bring to a simmer and cook for 5 to 7 minutes.\nMeanwhile, shingle the tortillas on a baking sheet and warm them in the oven for 5 minutes.\nPut the broccoli slaw in a large bowl. In a separate bowl, mix the mayo, chipotle sauce, lime zest and half of the lime juice. Add the dressing to the slaw and toss. Taste and adjust the seasoning with salt, pepper and additional lime juice if needed.\nRemove the chicken to a cutting board. Lower the heat under the skillet and continue to reduce the remaining juices to a syrup consistency. Slice the chicken.\nTo build the tacos, place the tortillas flat on a plate, add the sliced chicken down the middle and spoon on some of the reduced sauce from the skillet. Top with the pineapple, slaw and cilantro. Serve alongside chips and salsa.\n", + "ingredients_alternatives": "Vegetable oil: avocado oil, grapeseed oil, or any other neutral-tasting oil\nChicken thighs: chicken breasts, pork tenderloin, or beef sirloin\nKosher salt and black pepper: sea salt and freshly ground black pepper\nScallions: onions, shallots, or any other thinly sliced vegetables\nGarlic: shallots, green onions, or any other mild-flavored garlic\nPineapple juice: coconut water, fruit juice, or any other non-alcoholic liquid\nHot sauce: sriracha, Frank's RedHot, or any other spicy condiment\nHoney: maple syrup, agave nectar, or any other sweetener\nFlour tortillas: whole wheat tortillas, corn tortillas, or any other type of tortilla\nBroccoli slaw: kale salad, spinach salad, or any other leafy green salad\nMayonnaise: hummus, guacamole, or any other creamy condiment\nChipotle sauce: salsa roja, salsa verde, or any other spicy sauce\nLime: lemon, grapefruit, or any other citrus fruit\nPineapple wedges: apple slices, berries, or any other fruit\nCilantro leaves: parsley, basil, or any other herb" + }, + { + "recipe": "Cajun Surf and Turf Pasta\n1 pound fettuccine\n1 pound rib eye steak, cut into bite-size pieces \n1/2 pound large shrimp, peeled and deveined \n3 teaspoons Cajun seasoning \nKosher salt and freshly ground black pepper \n2 tablespoons salted butter \n2 tablespoons olive oil \n1 green bell pepper, sliced \n1 red bell pepper, sliced \n1 small red onion, sliced \n1 cup halved cherry tomatoes \n3 cloves garlic, minced \n2 cups chicken stock \n1/2 cup white wine \n1 cup heavy cream \n3 to 4 dashes Worcestershire sauce \nCayenne or hot sauce, to taste \n2 scallions, sliced\n2 tablespoons chopped fresh parsley\nInstructions:\nCook the fettucine according to the package instructions, then drain and set aside.\nSprinkle the steak and shrimp with 1 teaspoon each of the Cajun seasoning, along with a pinch of salt and pepper. Toss to coat.\nHeat the butter and olive oil in a large cast-iron skillet over medium-high heat. When the butter has melted and the oil is hot, add the steak and shrimp and cook until the steak has browned on all sides and the shrimp are opaque and almost cooked through, about 3 minutes. Remove the steak and shrimp to a plate with a slotted spoon.\nAdd the bell peppers and onion to the same skillet, then sprinkle over the remaining teaspoon Cajun seasoning. Cook until the veggies begin to blacken, 1 to 2 minutes. Add the tomatoes and garlic, then stir gently for an additional 30 seconds. Add the chicken stock and wine, stirring to release all the flavors from the bottom of the skillet. Allow to cook for a couple minutes, then reduce the heat slightly. Add the cream, Worcestershire sauce and hot sauce, then continue to cook until the sauce has started to thicken. Taste and adjust the seasonings as needed.\nAdd the steak and shrimp back to the skillet along with any juices left on the plate, then stir. Add the fettuccine and toss to combine.\nGarnish the skillet with the scallions and parsley, then serve and enjoy.\n", + "ingredients_alternatives": "Fettuccine: spaghetti, linguine, angel hair pasta\nRibeye Steak: filet mignon, flank steak, skirt steak\nShrimp: scallops, lobster, crab meat\nCajun Seasoning: Creole seasoning, paprika, thyme\nKosher Salt and Freshly Ground Black Pepper: sea salt, black pepper\nSalted Butter: unsalted butter, ghee\nOlive Oil: canola oil, avocado oil, grapeseed oil\nGreen Bell Pepper: broccoli, cauliflower, Brussels sprouts\nRed Bell Pepper: tomato, eggplant, zucchini\nSmall Red Onion: yellow onion, scallions, shallots\nHalved Cherry Tomatoes: grape tomatoes, plum tomatoes, romas\nGarlic: shallots, scallions, leeks\nChicken Stock: vegetable broth, chicken broth, beef broth\nWhite Wine: dry white wine, sparkling wine, prosecco\nHeavy Cream: half-and-half, cream cheese, goat cheese\nWorcestershire Sauce: soy sauce, fish sauce, tamari\nCayenne or Hot Sauce: sriracha, Frank's RedHot, Cholula" + }, + { + "recipe": "Holyfield's New South Grill Cat Fish\n1 (2 1/2 to 3 1/2 pounds) fresh whole catfish\nSalt and pepper\n2 pounds rice flour\n1 pound all-purpose flour\n1/2 pound cornstarch\n4 tablespoons five-spice powder\n2 teaspoons garlic powder\nSalt and pepper, to taste\n2 1/2 cups soy sauce\n2 tablespoons chopped cilantro\n1 teaspoon minced garlic\n1 teaspoon minced ginger\n1 tablespoon chile-garlic sauce\n1/3 cup lime juice\n2 tablespoons hoisin sauce\n2 teaspoon honey\n1 teaspoon ground chile\n3/4 cup pickled ginger juice or seasoned rice vinegar\n1 medium carrot, peeled\n1 medium beet, peeled\n2 tablespoons sesame oil\n1 large red tomato\n1/4 cup scallions, finely sliced\n1 tablespoon pickled ginger\n1 tablespoon toasted white and black sesame seeds\nInstructions:\nClean and wash the catfish, rinsing thoroughly. Using a sharp knife, partially fillet both sides of the catfish as follows: cut straight into the fillet until the bone stops the knife, then turn the knife in and cut along the bone for about 2 inches, leaving a loose flap of fillet. Make as many of these incisions as it takes to cover both sides of the fish. Season fish and set aside.\nCombine dredging flour ingredients on a large plate and mix thoroughly. Set aside.\nCombine sauce ingredients in a mixing bowl and whisk together to blend. Set aside.\nUsing a turning slicer, cut the carrot and beet into long strands. Rinse out the beet. Strain and add to carrot and drizzle with sesame oil. Peel, seed and cut tomatoes into large dice and set aside.\nSet fryer to 350 degrees. Dredge catfish in the flour. Shake off excess flour. Place catfish in a fryer basket, folding in the tail so that it curls away from the fish. Cook for about 12 minutes. To check doneness, lift one of the flaps cut in the fillet. If it comes clean off the bone, the fish is cooked. Allow fish to rest for a couple of minutes and transfer to a platter. Using a knife, cut through each flap and dislodge each from the carcass -- thereby finishing the filleting process. Ladle sauce over the entire fish. Sprinkle diced tomatoes and scallions. Put a dollop of pickled ginger on the nose and garnish with beet and carrot noodles as well as toasted sesame seeds. Serve immediately.\n", + "ingredients_alternatives": "Catfish: tilapia, cod, salmon, trout\nRice flour: wheat flour, barley flour, oat flour\nAll-purpose flour: bread flour, pastry flour, cake flour\nCornstarch: arrowroot starch, tapioca starch\nFive-spice powder: curry powder, paprika, cumin, coriander, turmeric\nGarlic powder: onion powder, shallot powder\nSoy sauce: tamari, coconut aminos, fish sauce\nChile-garlic sauce: sriracha, gochujang, hot sauce\nHoisin sauce: oyster sauce, hoisin sauce with chili flakes\nHoney: maple syrup, agave nectar, brown sugar\nGround chile: cayenne pepper, red pepper flakes, smoked paprika\nLime juice: lemon juice, grapefruit juice, apple cider vinegar\nPickled ginger juice or seasoned rice vinegar: balsamic vinegar, red wine vinegar, white wine vinegar\nCarrot: beet, turnip, rutabaga, parsnip\nBeet: turnip, rutabaga, parsnip\nScallions: green onions, shallots, leeks" + }, + { + "recipe": "Chicken Kiev with Bacon and Asparagus\n8 strips bacon\n12 asparagus tips (top 2 inches only)\n4 large skinless, boneless chicken breasts, tendons removed\n1 cup all-purpose flour\n2 eggs, beaten\n2 cups bread crumbs (coarse if possible)\n5 tablespoons butter\nSalt and pepper\nInstructions:\nIn a frying pan, cook bacon until almost crispy.\nSteam asparagus tips for 3 minutes.\nUsing a mallet, or other blunt instrument (the kind you keep beside your bed to ward off mad burglars), flatten chicken breasts by placing them, 1 at a time, between 2 sheets of wax paper or plastic wrap, and pound to 1/4-inch thickness.\nPreheat oven to 350 degrees F.\nIn 3 separate bowls place: flour, eggs, beaten and bread crumbs. Line the 3 bowls in a row.\nComplete the following procedure for each portion:\nTake 1 flattened chicken breast, season with salt and pepper. Lay 2 strips of bacon side by side, on the top side of the chicken breast. Place 3 asparagus tips crosswise at 1 end and top with 1 tablespoon butter.\nStarting at the end with the asparagus, roll up chicken like a carpet around the bacon, butter and asparagus, and tuck in the loose ends underneath.\nDip rolled chicken in the flour, then the egg, and then the bread crumbs, covering thoroughly at each step. Place in a shallow pan with the seam on the bottom. Place 1/4 tablespoon butter on top of each piece of chicken. Bake for approximately 20 minutes, or until cooked throughout. Towards the end, baste with pan drippings.\n", + "ingredients_alternatives": "Bacon: pancetta, prosciutto, serrano ham\nAsparagus: green beans, broccoli, bell peppers\nChicken: turkey breast, pork tenderloin, tofu\nFlour: whole wheat flour, rice flour, cornstarch\nEggs: duck eggs, quail eggs, goose eggs\nBread crumbs: panko bread crumbs, crushed crackers, crushed nuts\nButter: ghee, coconut oil, olive oil" + }, + { + "recipe": "Apple-Almond-Coconut Quick Bread with Lemon Glaze\n1/2 cup (8 tablespoons) melted unsalted butter or vegetable oil, plus more melted butter for brushing the pan\n1 1/4 cups all-purpose flour (see Cook?s Note)\n3/4 cup granulated sugar\n1 teaspoon baking powder\n1 teaspoon kosher salt\n1/2 teaspoon baking soda\n1/2 teaspoon ground cinnamon\n1/2 teaspoon freshly grated nutmeg\n1 cup shredded sweetened coconut\n3/4 cup chopped toasted almonds\n1/2 cup plain yogurt or sour cream\n1 teaspoon pure vanilla extract\n2 large eggs\n1 teaspoon grated lemon or orange zest, optional\n1 cup shredded apples, excess moisture squeezed out\n1 cup confectioners' sugar\n1 tablespoon milk\n1 teaspoon lemon zest plus 1 tablespoon lemon juice\nInstructions:\nPreheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.\nCombine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the coconut and almonds and toss together. Set aside.\nWhisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded apples. Fold this mixture into the dry ingredients until just incorporated.\nTransfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.\nWhisk together the confectioners' sugar, milk and lemon zest and juice in a small bowl.\nPour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.\n", + "ingredients_alternatives": "Butter: coconut oil, ghee\nFlour: whole wheat flour, spelt flour, rice flour\nSugar: maple syrup, honey, agave nectar\nBaking powder: baking soda, cornstarch\nSalt: Himalayan pink salt, sea salt\nBaking soda: bicarbonate of soda\nCinnamon: nutmeg, cardamom\nNutmeg: mace, star anise\nCoconut: cashew, macadamia nuts\nAlmonds: hazelnuts, pecans\nYogurt or Sour Cream: Greek yogurt, heavy cream\nVanilla Extract: almond extract, lemon verbena\nEggs: duck eggs, quail eggs\nLemon Zest: orange zest, grapefruit zest\nApples: pears, berries\nConfectioners' Sugar: brown sugar, turbinado sugar" + }, + { + "recipe": "Robalo Stuffed with Seafood\n8 pounds fish fillet, robalo, red snapper, or grouper, skin removed\n1/2 cup extra-virgin olive oil\n1/2 pound butter\n2 cups chopped onion\n12 1/2 cups chopped tomatoes\n1 3/4 cups olives\n1 1/3 cups diced jalapenos\n6 bay leaves\n3 teaspoons chopped Mexican thyme\n1/3 cup chopped parsley\n2 pounds cooked shrimp\n2 pounds cooked crabmeat\n2 pounds cooked octopus\n6 cups mayonnaise\nSalt and pepper\n1 sliced red bell pepper, for garnish\n1 bunch fresh parsley, leaves chopped, for garnish\n4 oranges, sliced, for garnish\nAluminum foil, to cover\nInstructions:\nOn an oiled shallow baking sheet, lay the fish fillets out, forming one large fillet.\nIn a very large saucepan, add olive oil and butter. When hot add onions, tomatoes, olives, jalapenos, bay leaves, thyme, and parsley. Add shrimp, crab, and octopus. Cook 10 minutes. Chill completely.\nPreheat oven to 350 degrees F.\nPlace stuffing down center of fish fillets, fold sides to cover filling. Cover with foil and bake for 10 minutes. Add layer of mayonnaise and broil 5 minutes. Season with salt and pepper.\nGarnish with sliced red bell peppers, parsley, and orange slices.\n", + "ingredients_alternatives": "Fish fillet: salmon, tilapia, cod, mahi-mahi\nOlive oil: avocado oil, grapeseed oil, walnut oil\nButter: unsalted butter, clarified butter\nOnion: yellow onion, white onion, scallions\nTomatoes: cherry tomatoes, grape tomatoes, plum tomatoes\nOlives: Kalamata olives, Castelvetrano olives, green olives\nJalapenos: banana peppers, Anaheim peppers, Poblano peppers\nBay leaves: thyme, rosemary, sage\nMexican thyme: oregano, cilantro, parsley\nParsley: cilantro, basil, dill\nShrimp: scallops, lobster, crab\nCrab meat: crawfish, lobster, crab\nOctopus: squid, calamari, tentacles\nMayonnaise: hummus, tahini, aioli\nSalt and pepper: smoked paprika, curry powder, chili powder\nRed bell pepper: yellow bell pepper, green bell pepper, jalapeno" + }, + { + "recipe": "40 Cloves and a Chicken\n1 whole chicken (broiler/fryer) cut into 8 pieces\n1/2 cup plus 2 tablespoons olive oil\n10 sprigs fresh thyme\n40 peeled cloves garlic\nSalt and pepper\nInstructions:\nPreheat oven to 350 degrees F.\nSeason chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.\nRemove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.\n", + "ingredients_alternatives": "Chicken: pork tenderloin, turkey breast, tofu\nOlive oil: avocado oil, grapeseed oil, walnut oil\nThyme: rosemary, oregano, sage\nGarlic: shallots, green onions" + }, + { + "recipe": "Bacon-Wrapped Cocktail Sausages\nVegetable oil, for frying\n1 12-ounce package mini smoked sausages (about 36), patted dry\n12 slices bacon, cut crosswise into thirds\n1/2 cup pineapple preserves\n1/2 cup barbecue sauce\nInstructions:\nHeat 2 inches vegetable oil in a large wide pot over medium-high heat until a deep-fry thermometer registers 360˚. Wrap each sausage with a piece of bacon and secure with a toothpick.\nBring the preserves and barbecue sauce to a simmer in a small saucepan. Keep warm over low heat. \nSet a rack on a rimmed baking sheet. Working in batches, add the sausages to the hot oil and fry until the bacon is browned and crisp, 3 to 4 minutes. Remove to the prepared baking sheet using a slotted spoon. Return the oil to 360˚ between batches. \nRemove the toothpicks and toss the sausages with the pineapple barbecue sauce.\n", + "ingredients_alternatives": "Vegetable oil: canola oil, grapeseed oil, sunflower oil\nSmoked sausages: kielbasa, chorizo, bratwurst\nBacon: Canadian bacon, prosciutto, serrano ham" + }, + { + "recipe": "Smoked Chile Potato Knishes\n3/4 cup vegetable oil\n3/4 cup water\n1/4 teaspoon ground cumin\n1/4 teaspoon turmeric\n1/2 teaspoon salt\n2 1/2 cups all-purpose flour\n2 pounds peeled baking potatoes, like russets\n1 large Spanish onion, minced (2 cups)\n3 tablespoons vegetable oil\n1 teaspoon ground cumin\n3 tablespoons pureed chipotle in adobo sauce\n1 pound pre-cooked kielbasa, cut into 1/4 inch dice\nInstructions:\nIn a mixer fitted with the paddle, combine the oil, water, cumin, turmeric, salt, and 1 1/2 cups flour. If necessary, add additional flour or water to make a soft dough. Form into 2 rectangles. Wrap in plastic and let rest at room temperature for 30 minutes. This is an oil-pastry called ail teig. \nPlace the potatoes in a pot of water and boil until fork-tender (25 minutes). Drain, rinse and mash. Meanwhile, saute the onions in the oil until golden and caramelized then add the ground cumin and let saute until aromatic. Mix onions into potatoes. In a blender, puree the chipotle. Add the chipotle and kielbasa to the potato mixture. Let cool. \nPreheat the oven to 375-degrees. Roll out the dough into 2 triangles, 1/8-inch thick each, about 10 by 15 inches. Spoon filling down the center, shaping into a squared-off log. Trim dough and wrap the filling, rolling the pastry so the seam is on the bottom. Alternatively, cut dough into 4 1/2-inch squares. Place 1/4 cup filling in the center of the squares. Fold up the corners and pinch to seal. Set seam side down, on a non-stick cookie sheet. Bake for 30 minutes, until golden.\n", + "ingredients_alternatives": "Vegetable oil: canola oil, grapeseed oil, sunflower oil\nWater: chicken broth, beef broth, vegetable broth\nCumin: coriander, caraway seeds\nTurmeric: paprika, cayenne pepper\nSalt: kosher salt, sea salt\nFlour: whole wheat flour, all-purpose flour\nBaking Potatoes: sweet potatoes, yams\nOnion: shallots, scallions\nChipotle in Adobo Sauce: smoked paprika, ancho chili powder\nKielbasa: bratwurst, Italian sausage" + }, + { + "recipe": "Shut Your Pie Hole Clams\n5 tablespoons butter\n1 1/4 cups thinly sliced green onions\n1 large shallot, finely chopped\n1 1/4 cups chopped fresh cilantro leaves\n1 cup dry vermouth\n1 cup dry white wine\n1 cup vegetable stock\n12 garlic cloves, finely chopped\n1 teaspoon Worcestershire sauce\n1/2 teaspoon dried crushed red pepper\n4 dozen littleneck clams, scrubbed\nSalt and freshly ground cracked black pepper\nInstructions:\nMelt 4 tablespoons butter in large pot over medium heat. Add green onions and shallot and cook 3 minutes. Add 1 cup chopped fresh cilantro and next 6 ingredients. Increase heat to high; bring mixture to boil. Add clams and cover pot. Cook until clams open, shaking pot often, about 7 minutes. Using slotted spoon, transfer clams to 6 soup bowls (discard any clams that do not open). Boil remaining liquid over high heat until slightly thickened, about 1 minute. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Pour sauce over clams. Sprinkle with remaining 1/4 cup chopped cilantro and serve.\n", + "ingredients_alternatives": "Butter: olive oil, coconut oil\nGreen onions: scallions, leeks\nShallot: onion, scallions\nCilantro: parsley, basil\nVermouth: white wine, sake\nWhite wine: chardonnay, pinot grigio\nStock: vegetable broth, chicken broth\nGarlic: shallots, lemongrass\nWorcestershire sauce: soy sauce, fish sauce\nRed pepper: cayenne pepper, paprika\nClams: mussels, scallops" + }, + { + "recipe": "Duck a l'Orange\n4 oranges, washed\n2 duck breasts, about 3/4 pound/375 g each\n1/4 cup/55 g sugar\n3 tablespoons red wine vinegar\n2/3 cup duck, chicken or veal stock\n2 tablespoons butter\nSalt and freshly ground pepper\nSquirt lemon juice\nInstructions:\nPrepare the oranges: Remove the peel from 2 oranges with a vegetable peeler. Cut the white pith off the back with a very sharp knife. Cut into julienne, and blanch three times in boiling water. Drain and rinse under cold water. Set aside. Squeeze the juice of those 2 oranges and reserve. Peel and cut the remaining 2 oranges into sections, draining their juice into the other juice, and set the sections aside. You now have one dish of blanched julienned orange zest, about 1 cup/250 ml orange juice, and a dish of orange sections.\nPrepare the duck breasts: Score the fat side of the breasts with a knife. Set them fat-side down in a pan over low heat and render the fat, about 10 minutes. Remove the duck and pour off the fat. Increase the heat in the pan and put the breasts back in skin-side down. Saute until done to your liking, or about 7 minutes on the fat side, then another 3 on the other. Remove to a carving board to rest, covering to keep warm.\nMake the sauce: Put the sugar and 1 tablespoon water in a saucepan, bring to a boil and cook until golden, about 3 minutes. Add the vinegar and orange juice. Reduce slightly. Now add the stock and the zests. Boil down to sauce consistency. Remove from the heat and whisk in the butter. Check the seasonings. Add the orange sections. Carve the duck breasts and arrange on a serving platter. Spoon over the sauce, and serve.\n", + "ingredients_alternatives": "Oranges: grapefruits, lemons, tangerines\nDuck breasts: chicken breasts, pork tenderloin, beef sirloin\nSugar: honey, maple syrup, agave nectar\nRed wine vinegar: balsamic vinegar, white wine vinegar\nStock: vegetable broth, chicken broth, beef broth\nButter: olive oil, coconut oil, ghee\nSalt and pepper: kosher salt, sea salt, black pepper\nLemon juice: lime juice, grapefruit juice" + }, + { + "recipe": "Smoked Whitefish and Crayfish Salad\n24 crayfish tails, cooked\n1 cup smoked whitefish, meat only, flaked\n3/4 cup chopped mixed greens\n20 haricots verts (French green beans), trimmed, blanched\n2 tablespoons red wine vinegar\n1 tablespoon horseradish\n1 tablespoon chopped dill\n1/4 cup diced red onion\n1/2 cup low-fat sour cream\n1/2 cup non-fat yogurt\nSalt and black pepper\n1/2 cup diced celery\n1 cup English cucumbers, peeled and sliced into half moons\nInstructions:\nTo blanch the haricots verts, add beans to boiling, salted water for 20 seconds. Remove beans from boiling water and add to ice water to preserve coloring and prevent further cooking.\nIn a mixing bowl, combine the red wine vinegar, horseradish, dill, red onion, sour cream, and yogurt. Season with salt and pepper, to taste, and set aside.\nIn separate bowl, fold together the celery, cucumbers, haricots verts, crayfish, and whitefish. Combine the dressing with the crayfish vegetable mixture. Fold in mixed greens, season, and serve.\n", + "ingredients_alternatives": "Crayfish tails: shrimp, scallops, lobster\nSmoked whitefish: salmon, trout, cod\nMixed greens: arugula, spinach, kale\nHaricots verts: green beans, snap peas, snow peas\nRed wine vinegar: balsamic vinegar, apple cider vinegar\nHorseradish: wasabi, mustard\nDill: parsley, cilantro, tarragon\nDiced red onion: red bell pepper, yellow bell pepper\nLow-fat sour cream: Greek yogurt, cottage cheese\nNon-fat yogurt: coconut yogurt, soy yogurt\nCelery: carrot, bell pepper, fennel\nEnglish cucumbers: hothouse cucumbers, pickling cucumbers" + }, + { + "recipe": "Skirt Steak Marinated with Roasted Tomato Salsa\n2 medium tomatoes (about 1 pound), cut into thick wedges\n1/2 large red onion, cut into thick wedges \n1 small or 1/2 large jalapeno \n1 small clove garlic, unpeeled \n1/2 cup packed fresh cilantro leaves \n1/2 tablespoon chopped canned chipotles in adobo (with some of the sauce), plus more to taste \n1/4 teaspoon kosher salt \n1/4 cup canola or other neutral oil \n1 1/2 pounds skirt steak\nKosher salt and freshly cracked black pepper\nKosher salt and freshly cracked black pepper \n2 large (or 4 small) heads romaine lettuce, halved lengthwise and cores left intact\n3 tablespoons olive oil\nKosher salt and freshly cracked black pepper\nKosher salt and freshly cracked black pepper \n1/4 cup fresh lemon juice (from about 2 lemons) \nInstructions:\nFor the roasted tomato salsa: Position a rack in the middle of the oven and preheat the oven to 450 degrees F. (Or prepare a grill for high heat.)\nLine a rimmed baking sheet with parchment paper. Place the tomatoes, onions, jalapeno and garlic on the parchment. Roast for 15 to 20 minutes, then remove the onions and garlic and set aside; peel the garlic. Return the baking sheet to the oven and roast the jalapeno and tomatoes until charred and soft, about 15 minutes more.\n(Or, if making on the grill, place the vegetables on a perforated pan or aluminum foil on the hot grill. Cook, covered and turning when necessary, until all the vegetables are evenly charred and soft. The tomatoes and jalapeno will take longer than the garlic and onions, so remove everything as it finishes cooking.)\nTransfer all the vegetables to a blender and add the cilantro, chipotles with adobo sauce and salt. Blend on medium speed until a uniform puree has formed. With the motor running, slowly add the oil until emulsified and completely incorporated. If the consistency of the salsa is too thick, add some water 1 tablespoon at a time until the desired consistency is achieved. Taste and adjust the seasonings, adding more chipotle if desired. Let cool before using, or transfer to an airtight container and refrigerate until needed. The salsa will keep for up to 1 week.\nFor the skirt steak: Season the steak on both sides with salt and pepper. Toss with some of the roasted tomato salsa and marinate, refrigerated, for at least 1 1/2 hours and up to overnight. Reserve the remaining salsa for serving.\nFor the grilled romaine: To clean the romaine, place the halves in a large bowl (or several bowls) filled with cold water. Swoosh the lettuce gently in the water and let it sit for 10 minutes--the dirt and grime will settle to the bottom of the bowl. Gently lift the lettuce out of the water and rinse the bowl. Repeat the cleaning process until the water remains clean after you've swished the leaves around in it. Gently pat the lettuce dry around and between the leaves to remove as much moisture as possible. Rinse and dry the bowl, and place the lettuce back in it. Season the lettuce with the olive oil and some salt and pepper, and gently toss to combine.\nPrepare a grill or grill pan for medium-high heat.\nRemove the steak from the marinade and let any excess marinade drip off. Grill 4 to 5 minutes per side for medium rare. Let rest for 5 to 7 minutes.\nPlace the romaine halves on the grill cut-side down and grill until well marked, about 2 minutes. Rotate the romaine 45 degrees and grill until well marked again, 2 minutes more. (If doing this on a grill pan, you may need to work in batches.)\nTransfer the romaine halves to a cutting board and chop them into 2-inch pieces. Place the romaine in a large bowl and toss with the lemon juice. Slice the steaks thin and serve with the reserved roasted tomato salsa and grilled romaine. Serve immediately.\n", + "ingredients_alternatives": "Tomatoes: bell peppers, eggplant, zucchini\nOnion: scallions, shallots, leeks\nJalapeno: serrano peppers, banana peppers\nGarlic: shallots, green onions\nCilantro: parsley, basil, dill\nChipotles: ancho chili powder, smoked paprika\nSalt: Himalayan pink salt, sea salt\nPepper: black pepper, white pepper\nSteak: flank steak, ribeye, sirloin\nLettuce: spinach, arugula, kale\nLemon Juice: orange juice, grapefruit juice" + }, + { + "recipe": "Corned Beef with Cabbage and Beets\n3-4 pound piece corned beef\n2 bay leaves\n1 tablespoon caraway seeds\n5 black peppercorns\n3 parsnips, peeled and cut into 3 \\ pieces\n5 carrots, peeled and cut into 3\\ pieces\n3 turnips, peeled and quartered\n2 onions quartered\n4 potatoes, peeled and quartered\n1/2 head cabbage, cut into wedges\n4 beets, boiled until tender, peeled and sliced\nInstructions:\nIn large heavy pot, combine corned beef, bay leaves, caraway seeds and peppercorns. Add water to cover and bring to a boil. Reduce heat and simmer for 2 hours. Remove the meat from the pot and reserve on a plate. Add parsnips, carrots, and turnips and simmer for 20 minutes. If necessary add more water to cover. Add onions and potatoes and simmer for another 20 minutes. Add cabbage and simmer for 10 minutes. Serve the warm, sliced meat with the broth, beets and vegetables.\n", + "ingredients_alternatives": "Corned beef: brisket, flank steak, short ribs\nBay leaves: thyme, rosemary, oregano\nCaraway seeds: fennel seeds, anise seeds\nBlack peppercorns: white pepper, pink peppercorns\nParsnips: turnips, rutabaga\nCarrots: beets, parsnips\nTurnips: rutabaga, parsnips\nOnions: scallions, shallots\nPotatoes: sweet potatoes, yams\nCabbage: kale, broccoli\nBeets: turnips, radishes" + }, + { + "recipe": "Gina's Super Bowl Punch\n1 liter vodka\nThree 12-ounce bottles beer (recommended: Corona)\nThree 6-ounce containers frozen limeade, thawed\nThree 1-liter bottles club soda\n3 limes, sliced into wheels\nIce, for serving\nLime wedges, for garnish\nInstructions:\nAdd the vodka, beer, limeade, and club soda to a large serving container and mix well. Add lime wheels and pour into tall tumblers filled with ice. Garnish each glass with a lime wedge and serve.\n", + "ingredients_alternatives": "Vodka: gin, rum, tequila\nBeer: pale ale, IPA, stout\nFrozen limeade: pineapple juice, mango juice, cranberry juice\nClub soda: sparkling water, tonic water, prosecco\nLimes: oranges, grapefruits, lemons" + }, + { + "recipe": "No-Bake Macaroni and Cheese\n1 large egg, lightly beaten\n1 (12-ounce) can evaporated low-fat milk\n1/4 to 1/2 teaspoon mustard powder\nPinch cayenne pepper\nFreshly grated nutmeg\n1 small garlic clove, finely grated\nKosher salt and freshly ground black pepper \n4 cups cauliflower florets (from 1/2 head cauliflower, about 12 ounces)\n4 cups medium pasta shells\n6 ounces coarsely grated 75 percent reduced-fat extra sharp cheddar (recommended: Cabot)\n2 tablespoons grated Parmesan\n2 ounces Neufchatel cheese\nToasted whole-wheat breadcrumbs for serving, optional\nInstructions:\nWhisk the egg, evaporated milk, mustard powder, cayenne, nutmeg, garlic, and salt and pepper to taste in a bowl; set aside.\nBring a large pot of salted water to a boil. Cook the cauliflower until tender and almost falling apart, 8 to 10 minutes. Remove with a slotted spoon or sieve. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving about 1/4 cup pasta water. Save the pot.\nPut the egg mixture and cheeses in the empty pot and cook over medium-low heat, whisking constantly, until the cheese melts and the sauce begins to thicken, about 6 minutes. Remove from the heat. Add the cauliflower and puree with an immersion blender until smooth and light. Stir in some of the reserved pasta water to adjust the creaminess of the sauce as needed. Add the pasta to the sauce and toss, season with salt and pepper. Serve, sprinkled with breadcrumbs if desired.\n", + "ingredients_alternatives": "Egg: large eggs or egg whites\nMilk: non-dairy milk (such as almond milk or soy milk), coconut milk\nMustard Powder: whole grain mustard, brown mustard, spicy mustard\nCayenne Pepper: red pepper flakes, hot sauce\nNutmeg: ground ginger, ground cardamom\nGarlic Clove: garlic scapes, garlic sprouts\nCauliflower: broccoli, Brussels sprouts, kale\nPasta Shells: gluten-free pasta, rice noodles\nCheddar Cheese: mozzarella cheese, feta cheese\nNeufchatel Cheese: goat cheese, cream cheese" + }, + { + "recipe": "Green Beans with Tomatoes\n8 slices bacon, diced very small\n1 large onion, diced very small \n2 pounds green beans, trimmed and halved \n1 mounded tablespoon tomato paste \nThree 14.5-ounce cans whole tomatoes \nKosher salt and freshly ground black pepper\nCayenne pepper, as needed \nInstructions:\nAdd the bacon and onion to a large skillet over medium heat. Cook, stirring, until the bacon is beginning to crisp and the onions are golden, 5 to 7 minutes.\nIncrease the heat to medium high and add the green beans and tomato paste. Stir and allow to cook for a minute or two. Add the tomatoes, crushing them with your hands as you add them. Stir to combine. Season with salt, pepper and cayenne. Bring the mixture to a simmer and simmer until thickened and the beans are soft but still green, 5 to 7 minutes.\n", + "ingredients_alternatives": "Bacon: pancetta, Canadian bacon, prosciutto\nOnion: red onion, yellow onion, scallions\nGreen beans: broccoli, Brussels sprouts, asparagus\nTomato paste: goat cheese, hummus, tahini\nWhole tomatoes: San Marzano tomatoes, heirloom tomatoes, cherry tomatoes\nKosher salt: sea salt\nBlack pepper: white pepper, pink peppercorns\nCayenne pepper: red pepper flakes, chili powder" + }, + { + "recipe": "Butternut Squash with Herb Salad\n1 3-ounce butternut squash, peeled and cut into 2-inch chunks\n1/4 cup extra-virgin olive oil\n4 1/4 teaspoons ras el hanout\nKosher salt and freshly ground black pepper\n2 cups torn fresh parsley\n1 tablespoon red wine vinegar\nInstructions:\nToss the butternut squash with 3 tablespoons olive oil and 4 teaspoons ras el hanout on a baking sheet; season with salt and pepper. Roast at 475˚ F until golden and tender, about 35 minutes. Transfer to a platter. Toss the parsley with the red wine vinegar and remaining 1 tablespoon olive oil and 1/4 teaspoon ras el hanout. Season with salt and pepper, then pile on top of the squash.\n", + "ingredients_alternatives": "Butternut squash: acorn squash, kabocha squash, delicata squash\nOlive oil: avocado oil, grapeseed oil, walnut oil\nRas el hanout: curry powder, paprika, sumac\nKosher salt: sea salt\nBlack pepper: white pepper, pink peppercorns\nParsley: cilantro, basil, dill\nRed wine vinegar: balsamic vinegar, apple cider vinegar" + }, + { + "recipe": "Earl Campbell's Hot Link Gumbo\n2 cups bacon fat\n4 cups all-purpose flour\n1 pound unsalted butter\n1 pound celery, diced\n1 pound onions, diced\n8 ounces green bell peppers, diced\n8 ounces red bell peppers, diced\n2 pounds Earl Campbell's Hot Link Sausage\n5 quarts water\n3/4 cup clam base\n1/2 cup chili powder\n1/2 cup dried thyme\n1 tablespoon chicken base\n1 tablespoon hot sauce, such as Tabasco\n1/2 cup dried oregano\n2 tablespoons granulated garlic\n1 tablespoon paprika\n1 tablespoon cayenne\n1 bay leaf\n3 pounds frozen okra\n1 1/4 ounces gumbo file \nServing suggestions: steamed rice, soda crackers such as Saltines and Louisiana hot sauce.\nInstructions:\nStart by making the roux. In a heavy bottomed pan, preferably a cast-iron skillet, melt the bacon fat and stir in the flour. It's important to keep stirring this until it turns a deep dark brown. Usually about 30 minutes. Also remember once it is brown to remove it from the burner and it will continue to cook as the pan is still really hot.\nFor the gumbo: Melt the butter in a large pot. Add the celery, onions and green and red bell peppers. Let simmer for 5 minutes. Cut the hot links in 1/4-inch half-moons and add to the pot. Add the water, clam base, chili powder, thyme, oregano, garlic, paprika, cayenne, chicken base, hot sauce and bay leaf. Bring to a boil and turn down to a simmer. Let simmer for 30 minutes. Take 1 cup of the liquid and stir it into the still hot roux; it will expand to double the size. Add this to the gumbo and stir it in well bring it back to a boil. Once it has thickened, turn off the heat and stir in the okra and gumbo file. (At this point you have a nice base that you can add your choice of proteins to, anything from crawfish, shrimp, crab, chicken or a combination.)\nServe in a bowl with steamed rice, soda crackers and Louisiana hot sauce.\n", + "ingredients_alternatives": "Bacon fat: lard, duck fat, goose fat\nFlour: whole wheat flour, all-purpose flour, pastry flour\nButter: unsalted butter, ghee, coconut oil\nCelery: fennel, onion, scallions\nOnions: yellow onions, white onions, shallots\nGreen bell peppers: jalapenos, Anaheim peppers, banana peppers\nRed bell peppers: habaneros, cherry peppers, Anaheim peppers\nSausage: kielbasa, bratwurst, Italian sausage\nWater: chicken broth, vegetable broth, beef broth\nChili powder: smoked paprika, chipotle powder, ancho powder\nThyme: rosemary, oregano, basil\nGarlic: shallots, scallions, leeks\nHot sauce: Frank's RedHot, Sriracha, Cholula\nOregano: thyme, basil, marjoram\nCayenne: red pepper flakes, sriracha, hot sauce\nBay leaf: thyme, rosemary, bay leaves\nOkra: eggplant, portobello mushrooms, zucchini\nGumbo file: andouille sausage, kielbasa, chorizo" + }, + { + "recipe": "Cheesy Picante Quesadillas\n12 flour tortillas (8-inch), warmed\n1 1/2 cups Pace® Picante Sauce\n1 can (4.5 ounces) chopped green chiles\n1 1/2 cups shredded Monterey Jack cheese (about 6 ounces)\nInstructions:\nPlace 6 tortillas onto 2 baking sheets. Spread about1/4 cup picante sauce onto each tortilla to within 1/2-inch of the edge. Top each with 1 tablespoon chiles and 1/4 cup cheese. Brush the edges of the tortillas with water. Top with the remaining tortillas and press to seal.\nBake at 400 degrees F for 10 minutes or until the filling is hot. Cut each quesadilla into 4 wedges. Serve with additional picante sauce.\n", + "ingredients_alternatives": "Flour tortillas: whole wheat tortillas, corn tortillas, spring roll wrappers\nPace® Picante Sauce: salsa roja, salsa verde, salsa fresca\nChopped green chiles: jalapenos, serrano peppers, Anaheim peppers\nShredded Monterey Jack cheese: cheddar cheese, mozzarella cheese, feta cheese" + }, + { + "recipe": "Coffee Granite\n1/2 cup sugar\n4 cups hot espresso\nCrema and lemon twists for garnish\nInstructions:\nIn a small bowl, stir the sugar into the coffee. Cool and place in refrigerator to chill.\nPour espresso mixture into a shallow metal baking pan and freeze, stirring with a fork every 1/2 hour, until mixture is coarse ice crystals, but not frozen hard, about 3 to 4 hours.\nTo serve, scoop granite into serving bowls. Serve with crema on top, and lemon twists on the side.\nSorrel is a perennial plant native to Europe and Asia, now found in America and Australia. It has a refreshing, slightly sour taste since it contains oxalic acid.\nSorrel is related to rhubarb (which also contains oxalic acid), and can be used as a vegetable (salads, purees) or as an herb (soups and sauces). It is available throughout the summer.\nGranite is coarse, crystalline ice, made without egg whites or milk products. It is made without an ice cream maker.\nSince granite has a low sugar content, compared to ice cream, it freezes quickly.\nHistory of ice cream: Before the freezer, Italians used to send runners to the mountains to get snow. They would flavor the snow with honey or fruit to make iced desserts.\n", + "ingredients_alternatives": "Sugar: honey, maple syrup, agave nectar\nEspresso: coffee, brewed coffee, cold brew coffee\nCrema: heavy cream, half-and-half, whole milk\nLemon twists: lemon juice, lemon zest, lemon extract" + }, + { + "recipe": "Veggie Top Pesto\n1/4 cup chopped walnuts\n1 clove garlic \n1 cup carrot fronds \n1/2 cup beet greens \n1/2 cup celery leaves \n1/3 cup grated Parmesan \n2/3 cup olive oil \n1/2 teaspoon red pepper flakes \nKosher salt and freshly ground black pepper \nInstructions:\nIn a food processor, combine the nuts and garlic and pulse until coarsely chopped. Add the carrot fronds, beet greens, celery leaves and Parmesan and pulse until finely ground. With the food processor running, add the oil and red pepper flakes. Taste, then season with salt and pepper.\nTransfer to a resealable container and store in the refrigerator for up to 2 weeks (or freeze for up to 3 months).\n", + "ingredients_alternatives": "Walnuts: pistachios, almonds, cashews\nGarlic: shallots, green onions\nCarrot fronds: parsley, cilantro, dill\nBeet greens: chard, kale, spinach\nCelery leaves: parsley, cilantro, dill\nGrated Parmesan: pecorino Romano, asiago cheese\nOlive oil: avocado oil, grapeseed oil, walnut oil\nRed pepper flakes: cayenne pepper, paprika\nKosher salt: sea salt\nFreshly ground black pepper: black pepper" + }, + { + "recipe": "BFF Shrimp\n1/3 cup grated Parmesan\n1 teaspoon lemon zest \nOne 17.3-ounce package frozen puff pastry, thawed \nAll-purpose flour, for dusting\n10 large (16/20) shrimp, peeled, deveined and tails removed \n1 large egg, beaten \nPesto, marinara and/or ketchup, for dipping\nInstructions:\nPreheat the oven to 400 degrees F.\nMix together the Parmesan and lemon zest in a small bowl.\nLay the puff pastry on a lightly floured surface and gently roll out to 1/4-inch thick. Cut out 10 hearts using a 4 1/2-inch heart-shaped cookie cutter. Place 1 shrimp on half of a heart. Sprinkle the shrimp with a pinch of the cheese mixture. Brush the edges with egg wash, fold the heart in half and seal. Place on a baking sheet and continue with the remaining shrimp and pastry hearts. Place 2 halves together on the baking sheet so you have 5 full hearts. Repeat with the remaining halves. Brush with the remaining egg wash (it will drip down and glue the two halves together).\nBake until golden brown and puffed, 15 to 20 minutes. Serve with pesto, marinara and/or ketchup, if desired. Pull apart with your best friend.\n", + "ingredients_alternatives": "Parmesan cheese: cheddar cheese, mozzarella cheese\nLemon zest: orange zest, lime zest\nFrozen puff pastry: pizza dough, naan bread\nFlour: whole wheat flour, all-purpose flour\nShrimp: scallops, lobster\nEgg: duck egg, quail egg\nMarinara and/or ketchup: tomato sauce, teriyaki sauce" + }, + { + "recipe": "Asparagus-Caramelized Onion Salad\n3 tablespoons extra-virgin olive oil\n1 large onion, chopped\nSalt\n1 pound asparagus, trimmed and cut into bite sized pieces on an angle\n1 tablespoon chopped fresh thyme leaves\n2 teaspoons Dijon mustard\n2 to 3 tablespoons aged balsamic vinegar\nFreshly ground black pepper\nInstructions:\nHeat the extra-virgin olive oil, 3 turns of the pan, in a skillet over medium to medium-high heat. Add onions and cook until caramel colored, stirring occasionally.\nPour 1-inch of water into a skillet and bring to boil. Add salt and asparagus and cook 3 minutes, drain.\nStir in thyme, mustard, balsamic vinegar and pepper into onions and toss with asparagus to coat.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nOnion: shallots, scallions, leeks\nThyme: rosemary, oregano, bay leaves\nDijon mustard: whole grain mustard, spicy brown mustard\nBalsamic vinegar: red wine vinegar, white wine vinegar" + }, + { + "recipe": "Peach-Bourbon Upside-Down Cake\n1 3/4 cups sugar\n4 peaches, cut into 1/2-inch wedges (about 1 1/4 pounds)\n2 to 3 tablespoons bourbon\n1 1/2 cups all-purpose flour\n1/4 cup finely ground pecans\n1 teaspoon baking powder\n1/2 teaspoon baking soda\n1/2 teaspoon salt\n1 stick unsalted butter, at room temperature\n2 large eggs\n1 teaspoon pure vanilla extract\n1 cup buttermilk\nInstructions:\nPreheat the oven to 375 degrees F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat and arrange the peaches in concentric circles over the caramel. Drizzle with the bourbon; set the skillet aside.\nWhisk the flour, ground pecans, baking powder, baking soda and salt in a bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the peaches and spread evenly.\nTransfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely.\n", + "ingredients_alternatives": "Sugar: brown sugar, coconut sugar, honey\nPeaches: nectarines, plums, apricots\nBourbon: rum, brandy, whiskey\nFlour: whole wheat flour, pastry flour, almond flour\nPecans: walnuts, hazelnuts\nButter: coconut oil, ghee, olive oil\nEggs: duck eggs, goose eggs, quail eggs\nVanilla extract: almond extract, lemon extract, orange extract" + }, + { + "recipe": "Soba with Shiitakes and Edamame\nKosher salt\n2 tablespoons vegetable oil\n12 ounces shiitake mushrooms, stemmed and sliced\n12 ounces soba\n1 cup frozen shelled edamame\n1 bunch cilantro (about 2 cups leaves)\n1 bunch mint (about 1 cup leaves)\n1 bunch scallions, roughly chopped\n1 1/2 tablespoons soy sauce\n1 1/2 tablespoons rice vinegar (not seasoned)\n1 tablespoon Sriracha (Asian chile sauce)\n1 1/2 teaspoons toasted sesame oil\nInstructions:\nBring a large pot of salted water to a boil. Meanwhile, heat the vegetable oil in a medium skillet over medium-high heat. Add the mushrooms and season with salt. Cook, stirring occasionally, until golden and tender, about 4 minutes. Transfer to a large bowl; let cool slightly.\nAdd the noodles and edamame to the boiling water. Cook until the noodles are al dente, 5 to 6 minutes. Drain and run under cold water until cool; add to the bowl with the mushrooms.\nPulse all but a few cilantro leaves, the mint, scallions, 2 tablespoons water, the soy sauce, vinegar, Sriracha and sesame oil in a food processor until roughly chopped; toss with the noodles and edamame. Top with the remaining cilantro.\n", + "ingredients_alternatives": "Kosher salt: sea salt\nVegetable oil: canola oil, grapeseed oil\nMushrooms: portobello mushrooms, cremini mushrooms, shiitake mushrooms\nSoba: udon noodles, rice noodles\nEdamame: boiled eggs, tofu\nCilantro: parsley, basil, dill\nMint: basil, lemon balm\nScallions: green onions, shallots\nSoy sauce: tamari, coconut aminos\nRice vinegar: white wine vinegar, apple cider vinegar\nSriracha: hot sauce, sambal oelek\nTowed sesame oil: grapeseed oil, sunflower oil" + }, + { + "recipe": "Vegetarian Risotto\nCanola oil\n2 finely diced yellow onions\n1 heaping tablespoon minced garlic\n1 pound arborio rice\n1/2 cup white wine\n32 to 48 ounces hot vegetable stock\nSalt and black pepper to taste\nInstructions:\nIn a medium saucepan coated with oil, sweat the onions and garlic on medium heat. Season. Add the rice and saute the rice for 3 to 5 minutes. Add wine and let rice completely absorb. Slowly add the hot stock, 1 ladle at a time while stirring. The rice needs to completely absorb the stock before another ladle is added. Stir the risotto often. The risotto is done when a creamy texture is achieved. Check for seasoning.\n", + "ingredients_alternatives": "Onions: red onions, scallions, shallots\nGarlic: shallots, green onions\nArborio Rice: brown rice, wild rice\nWhite Wine: chardonnay, pinot grigio, sauvignon blanc\nHot Vegetable Stock: chicken broth, vegetable broth, mushroom broth" + }, + { + "recipe": "Gwen's Old-Fashioned Potato-Beef Casserole\n3 pounds red potatoes, peeled and sliced 1/4-inch thick\nSalt\nVegetable oil, to coat pan\n1 pound lean ground beef\n1/2 onion, chopped\n4 tablespoons (1/2 stick) butter\n1/4 cup all-purpose flour\nBlack pepper\n2 cups milk\n2 cups grated sharp Cheddar\n1/2 cup unseasoned dry breadcrumbs\nInstructions:\nPlace the potatoes in a large saucepan with water to cover by 1 inch. Add a generous pinch of salt and cook for 15 minutes, or until tender. Potatoes cook quickly. Test often for tenderness and don't overcook them. Alternatively, cook the potatoes in a pressure cooker for 5 minutes, releasing the pressure immediately to prevent overcooking. Drain the potatoes and arrange them in a 6- by 9- by 2-inch casserole dish.\nIn a large skillet, add a little oil to coat the pan. Combine the beef and onion and cook together over medium heat until the beef is browned and the onion softened, about 10 minutes. Drain excess fat.\nPreheat the oven to 350 degrees F.\nMelt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the milk and continue to stir while cooking over medium heat. When the mixture thickens, season with salt and pepper, then stir in the cheese and browned beef and onions.\nPour the ground beef mixture over the potatoes and bake the casserole for 20 minutes, until heated through and bubbling. Sprinkle the breadcrumbs on top of the casserole and bake until the crumbs are toasted, about 5 minutes longer.\n", + "ingredients_alternatives": "Red Potatoes: Yukon gold potatoes, Russet potatoes, sweet potatoes\nOnion: scallions, shallots, leeks\nButter: ghee, coconut oil, avocado oil\nFlour: whole wheat flour, all-purpose flour\nPepper: black pepper, white pepper\nMilk: almond milk, soy milk, coconut milk\nCheddar Cheese: mozzarella cheese, provolone cheese, cheddar cheese\nBreadcrumbs: crushed crackers, croutons, panko breadcrumbs" + }, + { + "recipe": "Glazed Salmon Miso Soup Rice Bowl\n3 tablespoons soy sauce\n2 teaspoons brown sugar\n1 teaspoon lemon juice\n8 ounces skin-on salmon fillet (preferably wild-caught)\n3 coins ginger, smashed\n2 scallions, green tops thinly sliced and white bottoms halved\n1/3 cup yellow miso\n8 shiitake mushrooms, stems removed and caps sliced\n2 heads baby bok choy, cut into 1/2-inch pieces\n4 cups cooked rice, hot\n6 sheets roasted seaweed snack, cut into thin strips with shears\nToasted sesame seeds, for garnish\nSambal or other hot chili sauce, for serving, optional\nInstructions:\nPreheat a broiler with a rack set 4 inches from the heating element. Line a baking sheet with foil.\nWhisk together 2 tablespoons of the soy sauce, the sugar and lemon juice in a medium bowl. Add the salmon and coat on all sides. Marinate at room temperature for 10 minutes, turning the salmon periodically. Place the salmon skin-side down on the prepared baking sheet. Broil until just cooked through, 4 to 8 minutes, depending on the thickness of the fillet. Cool enough to handle, then flake off bite-size pieces of salmon with a fork.\nCombine 6 cups water, the remaining 1 tablespoon soy sauce, the ginger and scallion whites in a large saucepan. Bring to a boil and reduce to a simmer. Simmer for 10 minutes. Remove the ginger and scallions with a slotted spoon and discard. Whisk in the miso. Add the mushrooms and bok choy, and cook until the mushrooms are tender and the bok choy leaves wilt, about 2 minutes.\nMound 1 cup of the hot rice into four bowls. Ladle the vegetables and miso broth around the rice. Top each with some flaked salmon, sliced scallion greens, seaweed and a generous sprinkling of sesame seeds. Serve with sambal on the side if using.\n", + "ingredients_alternatives": "Soy sauce: tamari, coconut aminos, fish sauce\nBrown sugar: maple syrup, honey, agave nectar\nLemon juice: apple cider vinegar, white wine vinegar, rice vinegar\nSalmon fillet: cod, tilapia, halibut\nGinger: turmeric, galangal, lemongrass\nScallions: onions, shallots, garlic\nYellow miso: white miso, rice miso, ume miso\nShiitake mushrooms: cremini mushrooms, portobello mushrooms, oyster mushrooms\nBaby bok choy: spinach, kale, collard greens\nCooked rice: quinoa, farro, bulgur\nRoasted seaweed snacks: dried seaweed, nori sheets, wakame seaweed\nTosted sesame seeds: sunflower seeds, pumpkin seeds, hemp seeds" + }, + { + "recipe": "Crispy Salami and Cheese Egg Rolls\n12 wonton wrappers\n12 slices salami \n4 string cheese sticks, cut into thirds \n1/2 teaspoon dried oregano \n1 egg, beaten \nVegetable oil, for frying\n1 cup jarred marinara sauce, warmed \nInstructions:\nWorking one wrapper at a time, fold a piece of salami in half and place it diagonally on a wrapper. Top with a piece of string cheese and a pinch of oregano--the cheese ends should point in the direction of 2 opposite wonton corners. Brush the edges of the wrapper with beaten egg. Orient the wrapper in a diamond, with the cheese parallel to you. Pull one corner of the wrapper up and over the cheese. Tuck in the side corners and roll the wrapper up like a package, making sure the edges and corners are well sealed. Repeat with the remaining wrappers and filling.\nPlace the egg rolls on a plate and refrigerate for at least 30 minutes.\nFill a Dutch with 2 inches of vegetable oil; fit with a deep-frying thermometer. Heat over medium heat until the oil reaches 350 degrees F.\nFry the egg rolls in batches of 3 to 5 until golden brown, 1 to 2 minutes, turning with a slotted spoon for even browning. Remove to a paper towel-lined tray to drain.\nServe the egg rolls with warm marinara alongside, for dipping.\n", + "ingredients_alternatives": "Wonton wrappers: rice paper wrappers, spring roll wrappers\nSalami: prosciutto, serrano ham\nString cheese: mozzarella, cheddar\nDried oregano: thyme, rosemary\nEgg: tofu, aquafaba\nVegetable oil: canola oil, grapeseed oil\nMarinara sauce: tomato sauce, pesto" + }, + { + "recipe": "Grilled Polenta and Veggies\n1/2 cup extra-virgin olive oil\n1/4 cup chopped fresh herbs (basil, mint and/or parsley)\n1 tablespoon ground coriander\nFreshly ground pepper\n1 bulb fennel, fronds chopped and base cut into 8 wedges\n1 bunch broccoli, cut into florets (with some stems attached)\nKosher salt \n2 oranges, cut crosswise into thick slices\n2 large beefsteak tomatoes, halved crosswise\n4 portobello mushroom caps\n1 large head radicchio, quartered\n1 1-pound tube prepared polenta, cut into 8 slices\n1/2 pound haloumi cheese, cut into 4 slices\nInstructions:\nPrepare a grill for indirect heat: For gas, preheat to medium high, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side.\nMix the olive oil, herbs, coriander, 1 teaspoon pepper and a handful of fennel fronds in a small bowl.\nBrush the fennel wedges and broccoli with the herb oil and season with salt. Cook on the cooler side of the grill, turning once, until marked and tender, 15 to 20 minutes. Remove to a platter. Meanwhile, brush the oranges, tomatoes, mushrooms and radicchio with the herb oil and season with salt. Grill over direct heat, turning once, until marked and tender, 10 to 15 minutes. Add to the platter.\nBrush the polenta and haloumi with the herb oil and grill over direct heat, turning once, until marked, 5 to 10 minutes. Add to the platter. Season with salt and drizzle with any remaining herb oil.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nChopped fresh herbs: parsley, basil, cilantro\nGround coriander: ground cumin, ground cardamom\nFreshly ground pepper: black pepper\nFennel: anise, caraway, dill\nBroccoli: cauliflower, Brussels sprouts\nKosher salt: sea salt\nOranges: lemons, grapefruit\nTomatoes: bell peppers, jalapenos\nPortobello mushrooms: shiitake mushrooms, cremini mushrooms\nRadicchio: endive, escarole\nPolenta: cornmeal, quinoa\nHaloumi cheese: goat cheese, feta cheese" + }, + { + "recipe": "Beet Juice\n1 pound beets, trimmed, cut into 1-inch pieces (about 3 medium)\n8 ounces carrots, trimmed, cut into 1-inch pieces (about 2 large)\n2 Gala apples, cored, cut into 1-inch pieces\nOne 2-inch piece ginger, peeled and halved\n2 tablespoons lemon juice\nInstructions:\nPass the beets, carrots, apples and ginger through a juicer. Strain through a fine-mesh sieve. Stir in the lemon juice. Pour into glasses and serve.\n", + "ingredients_alternatives": "Beets: red cabbage, turnips, rutabaga\nCarrots: sweet potatoes, turnips, radishes\nApples: pears, quince, plums\nGinger: turmeric, galangal, lemongrass" + }, + { + "recipe": "Pomodoro Sauce\n2 garlic cloves, minced\n2 tablespoons onion, diced\n2 tablespoons olive oil\n2 tomatoes, chopped\n3 tablespoons fresh herbs (oregano, basil, parsley), chopped\nSalt and pepper, to taste\nPinch sugar\nCheese and herb ravioli, cooked, for serving\nInstructions:\nIn a saucepan over medium heat, saute garlic and onion in oil for 2 minutes. Add tomatoes and herbs, continue to cook for 5 minutes until the tomatoes soften. Season with salt, pepper and sugar. Serve with cheese and herb ravioli.\n", + "ingredients_alternatives": "Garlic: shallots, scallions\nOnion: red onion, yellow onion\nOlive oil: avocado oil, grapeseed oil\nTomatoes: bell peppers, cherry tomatoes\nHerbs: thyme, rosemary, sage\nSugar: honey, maple syrup\nCheese and herb ravioli: goat cheese, buffalo mozzarella" + }, + { + "recipe": "Slow-Cooker Whole-Grain Breakfast Porridge\n3/4 cup dehulled whole barley\n3/4 cup steel-cut oats\n1/2 cup cornmeal (not coarsely ground)\n3 tablespoons light brown sugar, plus more for sprinkling\n1 teaspoon pure vanilla extract\n1 cinnamon stick\nKosher salt\nTopping suggestions: milk, chopped dried fruit, fresh fruit or nuts\nInstructions:\nCombine 4 1/2 cups water, barley, oats, cornmeal, brown sugar, vanilla, cinnamon stick and 1/2 teaspoon salt in a slow cooker and cover and let sit overnight, at least 8 hours.\nIn the morning, set the slow cooker to high and cook until the grains are tender, about 2 hours, stirring once halfway through. Ladle the porridge into serving bowls and add your favorite toppings, such as milk, dried fruit, fresh fruit or nuts.\n", + "ingredients_alternatives": "Barley: quinoa, farro, bulgur\nSteel-cut oats: rolled oats, instant oats\nCornmeal: polenta, hominy\nLight Brown Sugar: dark brown sugar, muscovado sugar\nVanilla Extract: almond extract, coconut extract\nCinnamon Stick: ground cinnamon, nutmeg\nKosher Salt: sea salt" + }, + { + "recipe": "Spaghetti with Pancetta, Escarole and Garlic Chips\n1/2 pound dried spaghetti\nSalt\n3 tablespoons extra-virgin olive oil\n1/4 pound thickly sliced pancetta, chopped\n6 to 8 cloves garlic, thinly sliced\n1 teaspoon crushed red pepper flakes\n2 large heads escarole, washed and drained, roughly chopped\n3/4 cup chicken stock or broth, eyeball it\n1 lemon, zested and juiced\nFreshly ground black pepper\n3 tablespoons butter\n1/3 cup grated Parmigiano-Reggiano, a couple of handfuls, plus some to pass at table\nInstructions:\nFill a large pot with water, bring to a boil and salt the water. Add the pasta and cook to al dente, with a bite to it.\nWhile the pasta is working, heat a large skillet over medium heat with the extra-virgin olive oil, 3 turns of the pan. Add the pancetta and cook until crisp, about 2 to 3 minutes. Remove the pancetta from the skillet with a slotted spoon to a paper towel lined plate to drain. Ser aside. Turn the heat on the pan back to low then add the sliced garlic and cook until golden brown, 4 to 5 minutes. Remove the garlic chips from the pan to drain alongside the crispy pancetta, reserve. Turn the heat up to medium again, add the crushed red pepper flakes and cook for 30 seconds. Add the roughly chopped escarole, tossing to wilt it in the flavored oil and wilting it into the pan in stages. Once all the escarole has fit into the pan, add the chicken stock, lemon juice, salt and pepper and cook for 2 minutes.\nDrain the hot pasta well and add it to the escarole pan. Add lemon zest and toss to distribute. Turn the heat off and add the butter and cheese, toss to melt. Toss in the crispy pancetta and garlic chips. Serve the spaghetti with more cheese to pass at the table.\n", + "ingredients_alternatives": "Spaghetti: bucatini, linguine, fettuccine\nSalt: kosher salt, sea salt\nOlive oil: extra-virgin olive oil, avocado oil\nPancetta: prosciutto, bacon\nGarlic: shallots, scallions\nCrushed red pepper flakes: red pepper flakes, cayenne pepper\nEscarole: endive, frisée\nChicken stock or broth: vegetable broth, chicken broth\nLemon: Meyer lemon, blood orange\nButter: unsalted butter, clarified butter\nParmigiano-Reggiano: parmesan cheese, grana padano" + }, + { + "recipe": "Broccoli-Cheddar Soup\n2 teaspoons olive oil\n1 medium onion, chopped\n1 clove garlic, minced\n1/2 teaspoon ground nutmeg\n1 large head broccoli, florets and tender part of stems, chopped (about 6 cups)\n3 cups low-sodium chicken broth\n2 cups low-fat (1%) milk\n2 tablespoons all-purpose flour\n1 1/4 cups lightly packed shredded extra-sharp cheddar cheese (5 ounces)\n1/2 teaspoon salt, plus more to taste\n1/4 teaspoon freshly ground black pepper, plus more to taste\nInstructions:\nHeat the oil in a soup pot over medium heat. Add the onion and cook, stirring, until softened and translucent, about 4 minutes. Add the garlic and nutmeg and cook for 30 seconds. Add the broccoli and chicken broth and bring the mixture to a boil. Reduce the heat to medium low and cook until the broccoli is tender, about 5 minutes. Remove from the heat and allow to cool slightly, about 15 minutes.\nMeanwhile, in a small saucepan, whisk together the milk and flour until the flour dissolves. Heat the mixture over medium-high heat, stirring constantly, and bring to a gentle boil. Reduce the heat to medium low and cook, stirring occasionally, until the mixture has thickened, about 3 minutes. Add one cup of the cheese and cook, stirring, until melted, 2 minutes more. Remove from the heat and cover to keep warm.\nWorking with about 1 cup at a time, puree the broccoli mixture in a blender until it is mostly smooth but still has some chunks, and then transfer it to another pot. (Alternatively, you can use an immersion blender.) Stir the cheese mixture into the broccoli puree, season with salt and black pepper to taste, and cook over medium-low heat until warmed through, 3 to 5 minutes more. Serve garnished with the remaining cheese.\nExcellent source of Calcium, Folate, Iodine, Phosphorus, Potassium, Protein, Riboflavin, Vitamin A, Vitamin C, Vitamin K\nGood source of Copper, Fiber, Iron, Magnesium, Manganese, Molybdenum, Pantothenic Acid, Selenium, Niacin, Thiamin, Vitamin B6, Vitamin B12, Vitamin D, Zinc\nBEFORE:\n700 CAL.\nSat. Fat 36g, Chol. 170mg\nFiber 3g, Sodium 1440mg\nAFTER:\n320 CAL.\nSat. Fat 9g, Chol. 45mg\nFiber 4g, Sodium 660mg\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil\nOnion: shallots, scallions, leeks\nGarlic: shallots, green onions\nNutmeg: mace, cinnamon\nBroccoli: cauliflower, Brussels sprouts\nChicken broth: vegetable broth, chicken stock\nMilk: almond milk, soy milk, coconut milk\nFlour: whole wheat flour, all-purpose flour\nCheese: Parmesan cheese, mozzarella cheese\nSalt: kosher salt, Himalayan pink salt\nPepper: black pepper, white pepper" + }, + { + "recipe": "Chicken Breast with Clementines, Thai Bird Chile and Yukon Gold and Cauliflower Puree\n1 skin-on chicken breast, wing bone attached, wing tip and tenderloin removed\nExtra-virgin olive oil\nKosher salt\n3 large clementines, supremed and squeezed, juice reserved\n3 large clementines, supremed and squeezed, juice reserved \nA few drops red wine vinegar\n1 sprig fresh thyme\n1/2 Thai bird chile, halved lengthwise\n1/2 cup rich (hopefully homemade) chicken stock\nYukon Gold and Cauliflower Puree, for serving, recipe follows\n2 large Yukon gold potatoes\n1/2 head cauliflower, cut into florets\nKosher salt\n1/2 to 3/4 cup cream\n4 tablespoons cold butter (1/2 stick), cubed\nInstructions:\nPreheat the oven to 250 degrees F.\nPat the chicken breasts dry with a paper towel. Coat a medium saute pan with olive oil, and place over medium-high heat. When the pan is hot, sprinkle the skin of the chicken generously with salt, and then place skin-side down into the pan. Cook until the skin is golden and crispy, 4 to 6 minutes. Sprinkle the opposite side of the breast with salt, and then flip the chicken and continue cooking until cooked through, another 5 to 6 minutes. If the pan starts to smoke, lower the heat. Transfer the breast to a sheet pan, tent loosely with foil and place in the oven until the sauce is finished and you are ready to plate.\nRemove the excess oil from the pan before returning over medium-high heat. Add the clementine juice, clementine supremes and vinegar, scraping up the brown bits that cling to the bottom of the pan. Stir in the thyme and chiles and let the liquid reduce by half before pouring in the chicken stock and a pinch salt. Continue cooking until the stock has reduced. Taste the sauce, making sure it's delicious, and then remove the thyme stalk and season with more salt, if needed. The sauce should be thickened and a little chunky.\nLay the Yukon Gold and Cauliflower puree on the bottom of the plate, and then slice the chicken breast and fan the slices on top. Spoon some of the sauce on and around the chicken, and garnish with the supreme clementines.\nHalve the potatoes, and then cut each half into 6 to 8 pieces. Place the potatoes in a pot large enough to hold the cauliflower as well, and then cover the potatoes by 2 inches of water. Sprinkle generously with salt (it should taste like the ocean) and bring to a boil. After the water has been boiling about 10 minutes, add the cauliflower and cook until the vegetables are fork-tender.\nBring the cream to a scald in a small saucepan. Meanwhile, pass the potatoes and cauliflower through a food mill into a large bowl. Add about half of the hot cream and 1/2 of the butter, and stir with purpose until thoroughly combined. Repeat this process with the remaining cream and butter until incorporated. Taste for seasoning (you will probably have to add salt), and serve warm. Yield: 2 servings.\n", + "ingredients_alternatives": "Chicken breast: pork chops, turkey breast, duck breast\nOlive oil: avocado oil, grapeseed oil, walnut oil\nKosher salt: sea salt\nGround Pepper: black pepper\nClementines: oranges, grapefruits, tangerines\nRed wine vinegar: white wine vinegar, apple cider vinegar\nThyme: rosemary, sage, bay leaves\nThai bird chile: jalapeno, serrano pepper, habanero\nChicken stock: vegetable broth, beef broth, fish broth\nYukon Gold potatoes: Russet potatoes, sweet potatoes\nCauliflower: broccoli, Brussels sprouts, asparagus" + }, + { + "recipe": "Salted Caramel Monkey Bread\nNonstick cooking spray, for greasing\n4 ounces granulated sugar \n1 teaspoon ground cinnamon \n2 pounds refrigerated biscuits, such as Grands Flaky Layers, each piece cut into quarters \n4 ounces chopped dates \n4 ounces dark raisins \n4 ounces black walnuts, roughly chopped \n8 ounces brown sugar \n6 ounces unsalted butter \n2 tablespoons heavy cream \n1/2 teaspoon kosher salt \nSalted caramel, homemade or store-bought, for serving \nWhipped cream, homemade or store-bought, for serving \nInstructions:\nFor the monkey bread: Heat the oven to 350 degrees F. Lightly grease a 10- to 12-cup Bundt pan with cooking spray.\nMix the granulated sugar and cinnamon in a large bowl. Add the biscuit pieces and toss to combine.\nPlace the pieces in the pan, sprinkling in the dates, raisins and walnuts. Set aside.\nAdd the brown sugar and butter to a large saute pan over medium heat. Cook until the butter has melted and started to bubble, then add the heavy cream and salt and whisk until thoroughly combined.\nRemove from the heat and pour over the dough pieces in the Bundt pan. Put the pan into the oven and bake until golden brown and no longer doughy in the center, 30 to 35 minutes. Cool in the pan for 10 minutes, then turn upside down on a large platter to remove the pan.\nSlice while warm, drizzled with the salted caramel sauce and dollops of whipped cream.\n", + "ingredients_alternatives": "Nonstick cooking spray: silicone spray or line a baking sheet with parchment paper\nGranulated sugar: confectioners' sugar\nCinnamon: nutmeg, allspice\nBiscuits: croissants, puff pastry\nChopped dates: prunes, apricots\nDark raisins: golden raisins, currants\nBlack walnuts: pecans, hazelnuts\nBrown sugar: muscovado sugar, turbinado sugar\nUnsalted butter: ghee, coconut oil\nHeavy cream: half-and-half, whole milk\nKosher salt: Himalayan pink salt, sea salt\nSalted caramel: caramel sauce, dulce de leche\nWhipped cream: heavy cream, whipped coconut cream" + }, + { + "recipe": "Cod Croquettes, Sweet Red Pepper Gravy, and Mashed Potatoes with Spinach\n3 large starchy potatoes, peeled and cut cubed\nSalt\n1 lemon\n1 1/4 pounds fresh cod fish\n1/4 cup vegetable oil, eyeball it\n2 teaspoons seafood seasoning blend, (recommended: Old Bay) 2/3 palm full\n2 ribs celery and their greens, finely chopped\n1 small yellow skinned onion, peeled and finely chopped\n2 to 3 tablespoons chopped fresh thyme leaves, a few sprigs\n3 to 4 tablespoons chopped fresh flat-leaf parsley, a handful\nBlack pepper\n1 egg\n2 cups plain bread crumbs\n4 tablespoons butter\n1/2 red bell pepper, finely chopped\n1 shallot, finely chopped\n2 tablespoons all-purpose flour\n2 cups chicken stock\n1 clove garlic, finely chopped\n1/4 cup cream or half-and-half\n1 pound triple washed spinach leaves, stemmed and chopped\nInstructions:\nPlace potatoes in a pot and cover with cold water. Put a lid on the pot and bring the water up to a boil. Salt water and cook potatoes until tender, 15 minutes.\nBring 1/2-inch water to a simmer in a large nonstick skillet. Zest a lemon and reserve. Cut lemon and season the fish the some lemon juice and salt and add to the simmering water. Cover pan and cook fish 8 minutes.\nRemove and flake fish into a bowl. Discard water and wipe out pan, returning it to heat over medium flame and add 1/4 cup vegetable oil. To the fish, add reserved lemon zest, seafood seasoning, celery, onion, thyme, parsley, salt, and pepper to fish. Add egg and 1 cup of the bread crumbs. Form 8 fish patties and toss in remaining bread crumbs to set the patties.\nAdd 1/4 cup vegetable oil to the cleaned out pan and heat over medium flame.\nCook patties in the oil for 4 to 5 minutes on each side until golden and reserve under foil or in warm oven. Return skillet to heat again over medium flame and melt in 2 tablespoons of butter then add the red bell peppers and shallots and cook 2 to 3 minutes. Add in flour and cook a minute more. Whisk in broth, thicken, and season with salt and pepper to make savory red pepper gravy.\nDrain cooked potatoes and return to hot pot. Add in remaining butter, garlic and 1/4 cup cream or half & half. Mash and season the potatoes with salt and pepper. Fold in spinach leaves until they all wilt into potatoes.\nTo serve, pile spinach mashers on plates and top with patties and gravy.\n", + "ingredients_alternatives": "Starchy potatoes: sweet potatoes, yams, taro\nLemon: grapefruit, lime\nCod fish: salmon, tilapia\nVegetable oil: canola oil, sunflower oil\nSeafood seasoning blend: Old Bay, Cajun seasoning, Italian seasoning\nCelery: fennel, kale\nOnion: scallions, shallots\nThyme: rosemary, sage\nParsley: cilantro, basil\nFlour: whole wheat flour, all-purpose flour\nChicken stock: vegetable broth, chicken broth\nGarlic: shallots, leeks" + }, + { + "recipe": "Amaretti Torta\n20 amaretti cookies, plus 8 amaretti cookies crushed for topping\n2 ounces semisweet chocolate chips (about 1/2 cup)\n1 cup (2 sticks) unsalted butter, room temperature\n1 cup sugar\n5 large eggs, separated\n2 tablespoons orange-flavored liquor (Triple Sec, Cointreau, or Grand Marnier)\n1/2 cup all-purpose flour\n1/4 cup orange marmalade\nInstructions:\nPreheat the oven to 350 degrees F. Grease a 10-inch cake pan and line the bottom with parchment paper.\nCombine the 20 amaretti cookies and the chocolate in a food processor. Run the machine until the mixture is very finely minced. Set aside.\nUsing an electric mixer and a large bowl, cream together the butter and sugar until pale yellow, about 2 minutes. Add the egg yolks 1 at a time, incorporating each yolk before adding the next. Once all the eggs are added continue to cream the mixture together until light and fluffy, about 4 more minutes. Add the orange liqueur. With the machine on low, add the flour and the chocolate amaretti mixture. Mix well after each addition.\nIn medium bowl whip the egg whites using an electric mixer until stiff peaks form, about 3 minutes. Add 1/3 of the whipped egg whites into the cake mixture until well combined. Gently fold in the remaining whipped egg whites. Pour the batter into the prepared cake pan. Bake until a toothpick comes out clean, about 45 to 50 minutes.\nLet the cake cool in the pan on a wire rack for 10 minutes. Turn the cake out onto a platter and continue to cool to room temperature. Top with the orange marmalade in an even layer. Sprinkle the remaining crushed amaretti cookies over the top of the cake. Slice and serve.\n", + "ingredients_alternatives": "Amaretti cookies: macarons, biscotti, shortbread\nChocolate chips: dark chocolate chips, milk chocolate chips\nUnsalted butter: ghee, coconut oil\nSugar: brown sugar, granulated sugar\nEggs: duck eggs, quail eggs\nOrange-flavored liquor: limoncello, blood orange liqueur\nFlour: whole wheat flour, pastry flour\nOrange marmalade: apricot preserves, fig jam" + }, + { + "recipe": "Tomato-Leek-Bacon Tart\nVegetable cooking spray\n1/2 (15-ounce) package refrigerated piecrusts\n1 (8-ounce) package shredded Italian three-cheese blend, divided\n3 medium leeks, thinly sliced (about 1 cup)\n2 tablespoons olive oil\n8 plum tomatoes, sliced\n1 cup loosely packed fresh basil leaves, coarsely chopped\n3 garlic cloves, coarsely chopped\n1/2 (2.1-ounce) package fully cooked bacon slices, chopped\n1/2 cup mayonnaise\n1/4 cup freshly grated Parmesan\n1 tablespoon fresh lemon juice\n1/2 teaspoon pepper\nGarnish: fresh basil sprigs\nInstructions:\nPreheat the oven to 450 degrees F.\nCoat a 9-inch tart pan with cooking spray. Fit piecrust into pan according to package directions.\nBake for 10 minutes or until golden. Remove crust from oven; sprinkle with 1 cup of the cheese blend.\nLower the oven to 375 degrees F.\nSaute leeks in hot oil in a skillet over medium-high heat until tender; sprinkle over crust. Arrange tomatoes over leeks; sprinkle with basil and garlic.\nStir together remaining 1 cup cheese blend, chopped bacon, and next 4 ingredients in a bowl. Spoon cheese mixture over tart, spreading to edges.\nBake for 25 minutes or until golden. Cut tart into 4 slices. Garnish, with basil sprigs, if desired.\n", + "ingredients_alternatives": "Vegetable cooking spray: nonstick cooking spray\nRefrigerated piecrusts: frozen puff pastry, homemade pie crust\nShredded Italian three-cheese blend: mozzarella, cheddar, provolone\nLeeks: onions, scallions\nOlive oil: avocado oil, grapeseed oil\nTomatoes: cherry tomatoes, grape tomatoes\nBasil: cilantro, parsley\nGarlic: shallots, green onions\nBacon: pancetta, Canadian bacon\nMayonnaise: hummus, yogurt sauce\nParmesan: pecorino Romano, parmesan cheese\nLemon juice: white wine vinegar, apple cider vinegar\nPepper: black pepper, red pepper flakes" + }, + { + "recipe": "Apple Pie Baked in a Bag\n2 cups all-purpose flour\n1/4 cup sugar\nPinch salt\n1 cup cold unsalted butter (2 sticks), cut into pieces\n1/3 cup ice water\n5 Granny Smith apples, peeled, cored, and thickly sliced\n1/2 cup sugar\n1 1/2 tablespoons cornstarch\n1 teaspoon fresh lemon juice\n1 teaspoon pure vanilla extract\n1/4 teaspoon ground cinnamon\n1/8 teaspoon salt\n1/8 teaspoon ground nutmeg\n1 1/2 tablespoons cold unsalted butter, cut into pieces\nInstructions:\nMake the Crust: In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear. Add the water and pulse briefly¿it will still look crumbly. Transfer the crumbs to 2 pieces of parchment paper or foil and form into 2 disks. Wrap the discs with plastic wrap and refrigerate overnight.\nOn a work surface lightly dusted with flour, roll out 1 disk to a circle about 1/8-inch thick. Keep rolling until the circle is at least 2 inches larger than your pan. Line the pie pan with the dough, letting the edge hang over a bit. Roll the second disk, place it on a sheet pan and chill it until you're ready to build your pie.\nArrange a rack in the center of the oven and preheat to 375 degrees F.\nMake the Filling: In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together. Transfer to the pie shell and dot with the butter. Brush the overhanging edges of the dough with water. Carefully cover with the rolled-out top crust and pinch the edges together, turning them under all around to make a thick edge. To decorate the rim, press it all around with the back of a fork, or just pinch it to seal. With a scissors, cut a few V-vents in the center.\nSlide the pie into the brown paper bag and fold the top down. Staple bag shut and place it on a sheet pan. Bake for 1 hour.\nRemove the pie from the oven and cut a large circle in top of the bag. Return to the oven and bake until the crust is golden brown, about 15 minutes more.\nLet the pie cool at least 30 minutes before serving. Serve warm or at room temperature.\n", + "ingredients_alternatives": "Flour: whole wheat flour, pastry flour, or all-purpose gluten-free flour\nSugar: coconut sugar, maple syrup, or honey\nSalt: kosher salt or sea salt\nButter: coconut oil, ghee, or vegan butter substitute\nIce water: chilled sparkling water or club soda\nApples: pears, peaches, or any other fruit of your choice\nSugar: brown sugar, turbinado sugar, or demerara sugar\nCornstarch: tapioca starch or arrowroot powder\nLemon juice: lime juice or white wine vinegar\nVanilla extract: almond extract or coconut milk\nCinnamon: nutmeg or cardamom\nNutmeg: ground ginger or ground cloves\nButter: coconut oil or ghee\n\nNote: The alternatives provided are just suggestions and may not always be suitable depending on personal preferences or dietary restrictions." + }, + { + "recipe": "Spicy Pork Bulgogi\n2 pounds sliced pork butt\n1 liter lemon-lime soda, such as Sprite\n1/2 onion, plus sliced onions, for serving\n4 garlic cloves\n2 ounces ginger, peeled\n1 green onion\n4 ounces pineapple or pineapple juice\n1/2 cup gochujang\n1/4 cup sugar\n1/4 cup mirin\n1/3 cup soy sauce\n1/2 teaspoon Korean fine chili powder (not coarse)\n1/2 ounce sesame oil\nVegetable oil, for the pan\nKosher salt\nJulienned carrots, for serving\nInstructions:\nCut the pork down the middle (in half) and add to a bowl with the lemon-lime soda. Allow to soak for at least 10 minutes. Drain out the soda.\nPut the 1/2 onion, garlic, ginger, green onion and pineapple in a blender and blend on medium low. Pour into the bowl with the pork and add the gochujang, sugar, mirin, soy sauce, Korean fine chili powder and sesame oil. Allow the pork to marinate for 12 hours.\nHeat up a pan and add vegetable oil. Lay the pork carefully in the pan (don't pile the pork--make sure every piece is touching the pan). Cook until the meat is firm, about 15 minutes. Add a touch of salt, sliced onions and thinly sliced carrots (matchstick.) Then, cook for another 5 to 10 minutes.\n", + "ingredients_alternatives": "Sliced pork butt: pork shoulder, pork loin, beef brisket\nLemon-lime soda: ginger ale, cream soda, root beer\nOnion: scallions, shallots, red onion\nGarlic cloves: shallots, green onions\nGinger: turmeric, galangal, wasabi\nGreen onion: scallions, chives, leeks\nPineapple or pineapple juice: mango, papaya, kiwi\nGochujang: sriracha, hot sauce, chili paste\nSugar: honey, maple syrup, agave nectar\nMirin: rice wine vinegar, sake, sherry\nSoy sauce: tamari, coconut aminos, fish sauce\nKorean fine chili powder: Szechuan pepper, Korean chili flakes, smoked paprika\nSesame oil: sunflower oil, canola oil, avocado oil\nVegetable oil: olive oil, grapeseed oil, avocado oil" + }, + { + "recipe": "Beach Day Cookies\nTwo 16.5-ounce tubes refrigerated sugar cookie dough (plus required ingredients)\n1 pound (about 3 1/2 cups) confectioners' sugar\n2 tablespoons meringue powder\n1 drop royal blue gel food coloring\n2 cups graham cracker crumbs\n48 mini marshmallows \nOne 3-inch piece rainbow sour candy, such as AirHeads® Xtremes Rainbow Berry Bites\nOne .55-ounce piece green taffy, such as AirHeads® Watermelon\n6 green gumdrops, cut in half\nTwo .55-ounce pieces red taffy, such as AirHeads® Cherry\n36 white chocolate chips \nInstructions:\nPreheat the oven to 350 degrees F.\nPrepare the cookie dough according to the package directions for roll-out cookies, incorporating flour as instructed. Cut the dough into twelve 4 1/2-inch circles, rerolling the scraps as needed. Arrange on 2 ungreased baking sheets. Bake until the edges are light golden brown, 11 to 14 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes. \nMeanwhile, combine the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, adding up to 1 tablespoon more water if needed, about 2 minutes. \nTransfer 1/4 cup of the icing to a piping bag fitted with a round number 3 tip. Spoon another 1/4 cup of the icing into a small bowl and thin with 1/2 teaspoon water to flooding consistency. You will know it has reached flooding consistency when you run a knife or fork through the icing and it flows back to where it was in 10 seconds. Add more water 1/4 teaspoon at a time until you've reached the right consistency. Transfer to a small piping bag (no tip needed). \nAdd the food coloring to the remaining icing in the bowl and mix to combine. Transfer 1/4 cup to a piping bag fitted with a round number 3 tip. Thin the remaining blue icing with 1/4 teaspoon water to flooding consistency. You will know it has reached flooding consistency when you run a knife or fork through the icing and it flows back to where it was in 10 seconds. Transfer to a small piping bag (no tip needed). \nUsing the thick blue icing, pipe the outline of the ocean and some waves on the bottom half of each cookie circle and let dry, about 20 minutes. Fill in the ocean with blue flooding icing using a toothpick to spread it all the way to the edges. Let dry completely, about 30 minutes. \nOutline the top half of each cookie with the thick white icing. Let dry completely, about 20 minutes. Fill in the empty space on the top half of each cookie with the white flooding icing using a toothpick to spread it all the way to the edges. Sprinkle 1 tablespoon crushed graham crackers over the wet icing on each. Let the icing dry completely, about 30 minutes, then tap the cookies to remove any excess crumbs. Pipe white ocean foam in swirls over the space where the blue and sand meet. Let dry completely, about 20 minutes. \nMeanwhile, build the sandcastles: Dip 4 mini marshmallows in water, then roll in the graham cracker crumbs until completely covered. Use the thick white icing to stick 3 marshmallows together to form the base of a sandcastle. Pipe a small amount of icing on the bottom of the fourth marshmallow and stick it on top of the base. Repeat with the remaining marshmallows, cracker crumbs and icing to make 12 castles. \nMake the flags: Use a sharp knife to cut 12 small flags out of the rainbow sour candy. Cut 6 toothpicks in half for the flag poles. Stick each flag to a toothpick piece, then stick a flagpole into the top of each sandcastle. \nMake the sand buckets: Cut 12 strips from the green taffy, each 1/2 inch long and 1/16 inch wide. Roll 1 strip in your hand to a 1-inch-long rope for a bucket handle. Use thick white icing to glue the handle to a green gumdrop half. Sprinkle some graham cracker crumbs into the top of the gumdrop bucket. Repeat with the remaining taffy strips, icing, gumdrop halves and graham cracker crumbs to make 12 buckets. \nMake the shovels: Cut 12 strips from the green taffy for the shovel handles, each 1/2 inch long and 1/16 inch wide. Cut twelve 1/4-inch squares from the green taffy. Squeeze one square onto the top of each handle to make 12 shovels. \nMake the crabs: Use the round part of a number 3 piping tip to cut 12 half-circles out of the red taffy. Cut 72 strips for legs, each 1/6 inch wide and 1/4 inch long. Press 3 legs onto each side of each half-circle to make 12 crabs. \nMake the seashells: Use a sharp paring knife to cut 2 small pieces off the bottom of each white chocolate chip to create a seashell. Use the paring knife to make indentation lines in the shape of a seashell on top of each chip. \nAssemble the cookies: Use thick white icing to glue 1 sandcastle, 1 bucket, 1 shovel, 3 seashells and 1 crab to each cookie. Let dry completely, about 20 minutes. \n", + "ingredients_alternatives": "Sugar cookie dough: peanut butter cookie dough, oatmeal raisin cookie dough\nConfectioners' sugar: powdered sugar, granulated sugar\nMeringue powder: cornstarch, arrowroot powder\nRoyal blue gel food coloring: blueberry flavored gel food coloring, purple food coloring\nGraham cracker crumbs: whole wheat crackers, rice cakes\nMarshmallows: cloudberry marshmallows, gooseberry marshmallows\nRainbow sour candy: fruit leather, fruit roll-ups\nGreen taffy: licorice, mint taffy\nGreen gumdrops: apple gumdrops, cinnamon gumdrops\nRed taffy: cherry taffy, strawberry taffy\nWhite chocolate chips: dark chocolate chips, milk chocolate chips" + }, + { + "recipe": "Blueberry Lemon Mousse Tart\n1 2/3 cups graham cracker crumbs, (9 to 10 whole crackers)\n1/3 cup quick rolled oats\n3 tbsps. firmly packed brown sugar\n5 tbsps. butter, melted\n1 1/2 cups heavy cream, divided\n3 tbsps. sugar, divided\n1/4 tsp. lemon extract\n1 (8 oz.) pkg. cream cheese, softened\n3 tbsps. boiling water\n1 envelope unflavored gelatine (2 teaspoons)\n1 (12 oz.) jar Smucker's® Orchard's Finest® Northwoods Blueberry Preserves, divided\n3/4 cup fresh blueberries\nInstructions:\nCOMBINE cracker crumbs, oats and brown sugar in medium bowl. Stir in melted butter with a fork until evenly moistened. Press into 8-inch springform pan.\nBEAT 1 cup heavy cream until stiff peaks form. Beat in 2 tablespoons sugar and lemon extract. Place cream cheese on microwave-safe plate. Mircowave on HIGH 15 to 20 seconds or until very soft. Add to whipped cream, beating until smooth. Pour boiling water over gelatine in small bowl. Stir about 2 minutes or until gelatine is completely dissolved. Beat into cream cheese mixture until blended. Stir in 3/4 cup preserves. Spread over crumb crust. Chill 2 hours or overnight.\nBEAT remaining 1/2 cup heavy cream until stiff peaks form. Beat in 1 tablespoon sugar. Place in resealable plastic bag. Cut small corner off bag. Remove outer rim of pan. Place dollops of whipped cream around outside edge of cheesecake. Stir remaining preserves with fresh blueberries in small bowl. Spoon evenly in center of cheesecake.\n", + "ingredients_alternatives": "Graham cracker crumbs: chocolate sandwich cookies, vanilla wafers, digestive biscuits\nQuick rolled oats: old-fashioned oats, steel-cut oats\nBrown sugar: muscovado sugar, turbinado sugar\nButter: unsalted butter, coconut oil\nHeavy cream: half-and-half, whole milk\nSugar: granulated sugar, brown sugar\nLemon extract: lemon juice, lime juice\nCream cheese: goat cheese, feta cheese\nBoiling water: hot water, broth\nGelatine: agar agar, kuzu\nBlueberry preserves: strawberry jam, apricot preserve" + }, + { + "recipe": "How to Make Mexican Thick Hot Chocolate | Champurrado Recipe\n1/4 cup masa harina\n3 1/2 cups cold water\n1/4 teaspoon salt\n3 cups of milk\n1 (3-ounce) tablet sweetened Mexican chocolate, flavored with cinnamon\nInstructions:\nIn a small mixing bowl combine the masa harina with 1/2 cup of water mixing by hand to form a paste. In medium saucepan add the paste and the remaining 3 cups of water. Bring to boil stirring constantly. Cook slowly for 20 minutes, the mixture will thicken. While this mixture is simmering, in another saucepan add the milk and bring to a boil. Add the chocolate and cook for about 10 minutes until the chocolate has completely dissolved. Pour the chocolate into the masa harina mixture stirring until well incorporated. With a milinillo or an eggbeater, whisk until a foam forms on top, about 3 minutes. Serve in a large bowl spooning some of the foam on top.\n", + "ingredients_alternatives": "Masa harina: all-purpose flour, cornmeal\nCold water: warm water, ice water\nSalt: kosher salt, sea salt\nMilk: almond milk, soy milk, coconut milk\nChocolate: dark chocolate, bittersweet chocolate" + }, + { + "recipe": "Breakfast Fajitas\nFour 8-inch flour tortillas\n1/2 teaspoon olive oil \n1 red bell pepper, cored, seeded and sliced into 1/2-inch strips\n1 red bell pepper, cored, seeded and sliced into 1/2-inch strips \n1 yellow onion, cut in half, sliced 1/2-inch thick \n1 cup cremini mushrooms, sliced \n1 1/2 teaspoons Fajita Spice Mix, recipe follows, or packaged seasoning mix\n4 egg whites, whisked together \nSalt and freshly ground black pepper\n1/2 to 1 cup Dominic's Salsa, for serving, recipe follows\nHot sauce, for serving, optional\nFat-free sour cream, for serving, optional\n2 tablespoons chili powder\n2 teaspoons ground cumin \n2 teaspoons garlic powder \n1 teaspoon onion powder \n1 teaspoon brown sugar \n1 teaspoon paprika \n1/2 teaspoon cayenne \n1/2 teaspoon kosher salt \n1/4 teaspoon cornmeal \nFreshly ground black pepper \n5 to 6 Roma tomatoes, diced\n8 to 10 scallions, whites and light green parts, chopped \n1/2 jalapeno pepper, seeds removed, finely chopped \n1 to 2 cloves garlic, finely chopped almost to a paste \n1 cup loosely packed cilantro, chopped \nJuice of 1 to 2 limes\n2 teaspoons red wine vinegar \n1/2 teaspoon kosher salt \n1/2 teaspoon ground white pepper \nInstructions:\nPreheat the oven to 200 degrees F; arrange the tortillas in a single layer on an oven rack to warm them.\nIn a small well-seasoned cast-iron or nonstick skillet, heat the oil over medium-low heat. Sprinkle a few droplets of water into the pan. If they sizzle and evaporate, the skillet is hot enough. Add the bell pepper and onion and saute until soft and fragrant, 8 minutes. Add the mushrooms and the Spice Mix and continue to saute until fragrant and the vegetables are thoroughly warmed through.\nAdd the egg whites to the skillet. As they begin to solidify, use a rubber spatula to move them around the pan to mix with the vegetables, so that the liquid parts are exposed to the heat. When all is cooked through, season with salt and pepper.\nServe straight from the skillet, spooning the fajita mixture onto the warmed tortillas. Serve with Dominic's Salsa or hot sauce (if using), and the sour cream (if using) on the side.\nCombine the chili powder, cumin, garlic powder, onion powder, brown sugar, paprika, cayenne, salt, cornmeal and some black pepper in a small bowl and whisk together. Store in a small jar with a tight-fitting lid. The spice mix will keep up to 2 months.\nCombine the tomatoes, scallions, jalapeno, garlic, cilantro, lime juice and vinegar in a medium serving bowl. Add the salt and pepper. Stir to combine. Let sit at room temperature for 10 minutes, then stir again.\n", + "ingredients_alternatives": "Flour tortillas: whole wheat tortillas, corn tortillas\nOlive oil: avocado oil, grapeseed oil, walnut oil\nRed bell pepper: any color bell pepper, such as green, yellow, orange\nOnion: any type of onion, such as yellow, white, or red\nCremini mushrooms: shiitake mushrooms, portobello mushrooms\nFajita Spice Mix: chili powder, cumin, garlic powder, onion powder, paprika, cayenne pepper\nEgg whites: chicken eggs, duck eggs\nDominic's Salsa: store-bought salsa, homemade salsa with similar ingredients\nHot sauce: sriracha, hot sauce of your choice\nFat-free sour cream: Greek yogurt, cottage cheese\nChili powder: smoked paprika, ancho chili powder\nCumin: caraway seeds, fennel seeds\nGarlic powder: onion powder, dried garlic flakes\nOnion powder: dried onion flakes, dehydrated onion\nBrown sugar: muscovado sugar, turbinado sugar\nPaprika: smoked paprika, sweet paprika\nCayenne pepper: habanero pepper, Thai chili peppers\nKosher salt: Himalayan pink salt, sea salt\nCornmeal: polenta, crushed cornflakes\nFreshly ground black pepper: ground white pepper, pink peppercorns\nRoma tomatoes: cherry tomatoes, grape tomatoes\nScallions: green onions, spring onions\nJalapeno pepper: any type of pepper, such as Anaheim or Poblano\nGarlic: any type of garlic, such as Elephant garlic or Silverskin garlic\nCilantro: parsley, dill, basil\nLime juice: lemon juice, orange juice\nRed wine vinegar: balsamic vinegar, white wine vinegar" + }, + { + "recipe": "Spiced Peach Ketchup\n1 cup ketchup\n1 cup diced ripe peaches \n1/2 teaspoon ground cinnamon \n1 chipotle chile in adobo sauce \nInstructions:\nPuree the ketchup, peaches, cinnamon and chipotle in a blender until smooth. Refrigerate for up to 1 week.\n", + "ingredients_alternatives": "Ketchup: tomato sauce, barbecue sauce, teriyaki sauce\nDiced ripe peaches: sliced strawberries, diced pineapple, diced mango\nGround cinnamon: nutmeg, cardamom, ginger\nChipotle chile in adobo sauce: jalapeno peppers, serrano peppers, ancho chiles" + }, + { + "recipe": "Roasted Pasilla Peppers with Corn and Cotija\n8 fresh pasilla or poblano peppers\n2 tablespoons butter\n3 cups fresh or frozen, thawed, corn kernels\n3 green onions, sliced, including green tops\n1 tablespoon chopped fresh oregano leaves or 2 teaspoons dried oregano\n1 cup Mexican crema or sour cream\n1/4 cup crumbled Mexican cotija or grated Parmesan\nSalt and pepper\n1/2 pound small cooked shrimp, optional\nInstructions:\nRoast the peppers over a flame or in a dry skillet, turning with tongs as needed, until charred all over. Put roasted peppers in a plastic bag and let sit until skin rubs off easily; remove skin. Cut a slit in 1 side of each pepper to create a pocket; pull out ribs and seeds. Set peppers aside.\nIn a frying pan, melt butter and add corn, green onions, and oregano. Saute until onions are soft and corn is cooked (about 5 minutes). Stir in crema and cotija, then season, to taste, with salt and pepper. Add shrimp to mixture, if using, and spoon filling evenly into peppers.\nWrap peppers in foil and place in the embers of a burnt-down fire to warm through (about 15 minutes). Or, arrange peppers in a baking dish, cover with foil, and bake in a preheated 350 degree oven about 15 minutes.\n", + "ingredients_alternatives": "Peppers: jalapeno, habanero, serrano\nButter: coconut oil, ghee\nCorn: bell peppers, cherry tomatoes\nGreen onions: scallions, chives\nOregano: thyme, rosemary\nCrema: Greek yogurt, sour cream\nCotija: feta cheese, goat cheese\nSalt and pepper: smoked paprika, cumin" + }, + { + "recipe": "Curry Lamb Shanks with Potatoes\n4 lamb shanks (about 6 pounds total)\nKosher salt and freshly ground black pepper\n2 tablespoons olive oil\n2 tablespoons butter\n1 tablespoon golden curry powder\n1 teaspoon ground allspice\n1/2 teaspoon paprika\n3 cups frozen pearl onions (12 ounces), thawed\n1 red bell pepper, seeded and chopped\n3 cloves garlic, smashed\n8 to 10 sprigs fresh thyme\n1 scotch bonnet or habanero chile\n4 cups chicken stock\n1 pound red bliss or new potatoes, sliced in half\nRight Rice, recipe follows\nChopped fresh cilantro leaves, for garnish\n2 cups rice\nInstructions:\nSeason the lamb on all sides with salt and pepper. In a Dutch oven on medium-high heat add the olive oil. When the oil begins to swirl, add the shanks and sear until golden on all sides. Remove the shanks to a plate and add the butter, curry powder, allspice, and paprika. Stir with a wooden spoon until fragrant and the spices darken, about 2 minutes.\nAdd the onions, bell pepper, garlic, thyme, scotch bonnet, and then season with salt and pepper. Allow the vegetables to become tender and golden with the spices, about 5 minutes. Stir everything together then add the shanks back to the pot. Add the chicken stock, cover and bring to a simmer.\nSimmer, stirring occasionally, until the lamb is fork tender, about 2 hours. Taste and season if needed, then add the potatoes and simmer until the potatoes are fork tender, about 30 minutes more. If making the day before, refrigerate and remove the film of fat from the top before reheating.\nServe the lamb shanks over Right Rice, recipe follows and garnish with chopped cilantro.\nRinse the rice 3 times to remove the starch. Put the rice in a medium saucepan and fill with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring the rice to a simmer, cover and cook until tender and the liquid is evaporated, about 15 minutes. Remove from the heat and let the rice stand another 5 minutes, covered.\n", + "ingredients_alternatives": "Lamb shanks: chicken thighs, beef short ribs, pork shoulder\nKosher salt and freshly ground black pepper: plain salt and freshly ground black pepper\nOlive oil: vegetable oil, canola oil\nButter: coconut oil, ghee\nCurry powder: cumin, coriander, turmeric\nAllspice: nutmeg, cinnamon\nPaprika: smoked paprika, chipotle powder\nFrozen pearl onions: shallots, scallions\nRed bell pepper: yellow bell pepper, green bell pepper\nGarlic: onion, leek\nThyme: rosemary, sage\nScotch bonnet or habanero chile: jalapeno, serrano pepper\nChicken stock: vegetable broth, chicken broth\nRed bliss or new potatoes: Yukon gold potatoes, Russet potatoes\nRight Rice: brown rice, quinoa, wild rice" + }, + { + "recipe": "Steamed Squash Salad\n4 small slender zucchini, cut into 1/4-inch rounds and parboiled for 1 minute\n1/3 cup extra virgin olive oil\nGrated zest and juice of two large limes\n1/4 teaspoon each ground cumin and cardamom\n1/4 teaspoon pressed or minced garlic\nSalt and freshly ground black pepper\nInstructions:\nParboil zucchini for a minute, drain, pat dry and divide among four dinner plates. Set zucchini in concentric circles on a plate.\nCombine the olive oil, lime peel and juice, cumin, cardamom and garlic. Season with salt and pepper. Taste and adjust for acidity. Spoon dressing over zucchini. When chicken is done, set it, skin side up over zucchini.\n", + "ingredients_alternatives": "Zucchini: yellow squash, pattypan squash, crookneck squash\nOlive oil: avocado oil, grapeseed oil, walnut oil\nLime zest: lemon zest\nCardamom: cinnamon, nutmeg\nCumin: coriander, caraway seeds\nGarlic: shallots, green onions" + }, + { + "recipe": "Seared Sea Scallops\n2 cups all-purpose flour\n1 tablespoon ground cumin\n1 teaspoon curry powder\n2 tablespoons dried thyme\n2 tablespoons paprika\n3 tablespoons olive oil\n1 pound sea scallops, cleaned\nPesto, recipe follows\nBasmati rice, recipe follows\n2 cups arugula, stemmed, washed, and dried\n2 cups basil leaves, washed and dried\n1/2 cup grated Parmesan\n4 cloves garlic, chopped\n1/4 cup pistachio nuts\n1/2 cup olive oil\nSalt and pepper\n1 cup basmati rice\n2 cups water\n2 tablespoons butter\nInstructions:\nIn a mixing bowl, combine flour, cumin, curry, thyme, and paprika. In a medium saute pan, heat the olive oil over medium heat. Dredge the scallops in the flour mixture, shaking off any excess flour, and add to the hot saute pan. Cook scallops for 2 to 3 minutes on each side until golden brown. Transfer the scallops to a plate, drizzle with pesto, and serve with the basmati rice on the side.\nAdd all ingredients to food processor except for the olive oil, salt and pepper. Process until the ingredients form a paste. With the motor running, add the olive oil in a stream until combined. Season with salt and pepper, to taste.\nIn a medium saucepan, add rice, water and butter. Bring to a boil, reduce heat and cover. Cook the rice without stirring for 12 to 15 minutes. Fluff with a fork and serve with scallops.\n", + "ingredients_alternatives": "Flour: whole wheat flour, spelt flour, barley flour\nCumin: coriander, caraway seeds, fennel seeds\nCurry powder: turmeric, cinnamon, nutmeg\nThyme: oregano, rosemary, sage\nPaprika: smoked paprika, chipotle powder\nOlive oil: avocado oil, grapeseed oil, sunflower oil\nSea scallops: shrimp, squid, mussels\nPesto: basil, garlic, pine nuts, Parmesan cheese\nBasmati rice: brown rice, quinoa, farro\nArugula: kale, spinach, chard\nBasil: lemon balm, mint, tarragon\nParmesan: pecorino Romano, grana Padano cheese\nGarlic: shallots, scallions, spring onions\nPistachio nuts: almonds, cashews, macadamia nuts\nOlive oil: avocado oil, grapeseed oil, walnut oil" + }, + { + "recipe": "Blackberry Fizz\n4 large blackberries\n1 1/2 teaspoons Lemon-Thyme Simple Syrup, recipe follows\n1/4 cup bourbon \nSplash sweet vermouth \nClub soda\n1/2 cup fine sugar\n2 teaspoons black peppercorns \n4 sprigs fresh thyme \n1 lemon, sliced\nInstructions:\nMuddle the blackberries with the simple syrup in a pint glass. Add ice, bourbon and vermouth. Top off with club soda and stir to combine.\nCombine 3/4 cup water with the sugar, peppercorns, thyme and lemon in a small saucepan over medium-high heat. When the sugar dissolves and mixture just begins to boil, lower the heat and simmer for 5 minutes. Remove from the heat and let cool, then strain through a fine-mesh sieve. Refrigerate in an airtight container.\n", + "ingredients_alternatives": "Blackberries: blueberries, raspberries, strawberries\nLemon-Thyme Simple Syrup: honey, maple syrup, agave nectar\nBourbon: whiskey, rum, brandy\nSweet vermouth: white wine, dry vermouth\nClub soda: sparkling water, seltzer water\nFine sugar: granulated sugar, turbinado sugar\nPeppercorns: whole black peppercorns, ground black pepper\nThyme: rosemary, oregano, bay leaves\nLemon: orange, grapefruit, lime" + }, + { + "recipe": "Shakshuka\n1 1/2 tablespoons extra-virgin olive oil\n1/2 onion, chopped\n1/2 red bell pepper, thinly sliced\n1/4 small bunch cilantro, leaves and tender stems separated, chopped\n2 small cloves garlic, thinly sliced\n3/4 teaspoon ground cumin\n1/2 teaspoon paprika\nPinch red pepper flakes\nKosher salt and freshly ground pepper\n1 15-ounce can whole peeled tomatoes, crushed by hand\n4 large eggs\nWarm pita bread, for serving\nInstructions:\nHeat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.\nPreheat the oven to 375 degrees F. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes; season with salt and pepper.\nUse the back of a spoon to make 4 wells in the sauce, 1 to 2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks (this allows the egg whites to cook faster). Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes. Season with salt and pepper and top with the cilantro leaves. Serve with pita bread.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil\nOnion: shallots, scallions\nRed bell pepper: jalapeno, serrano pepper\nCilantro: parsley, basil\nGarlic: shallots, green onions\nCumin: coriander, caraway seeds\nPaprika: smoked paprika, chipotle powder\nRed pepper flakes: cayenne pepper, chili powder\nKosher salt: sea salt\nFreshly ground pepper: black pepper\nTomatoes: diced tomatoes, cherry tomatoes\nEggs: duck eggs, quail eggs\nPita bread: pumpernickel bread, ciabatta bread" + }, + { + "recipe": "Chorizo Guacamole\n1 poblano chile pepper\n1/8 white onion\n1 lime, halved\n1 small link fresh chorizo, casing removed\n2 avocados\n2 jalapeño peppers, seeded and diced\n2 tablespoons chopped fresh cilantro\n1/4 cup crushed chicharrónes (fried pork rinds)\nKosher salt\nInstructions:\nPreheat the broiler. Put the poblano, onion and lime on a foil-lined baking sheet. Broil, turning, until everything is charred, 3 to 5 minutes. Transfer the poblano to a bowl and cover; let steam 5 minutes. Uncover and let cool, then peel off the skin and remove the stem and seeds. Transfer to a cutting board and dice. Dice the onion.\nMeanwhile, cook the chorizo in a large skillet over medium-high heat, breaking up the meat with a wooden spoon, until browned, 3 to 5 minutes. \nCut the avocados in half and scoop the flesh into a bowl; smash with a fork. Fold in the chorizo, poblano, onion, jalapeños, cilantro and chicharrónes. Add the juice from the broiled lime. Season with salt.\n", + "ingredients_alternatives": "Chile pepper: bell pepper, habanero pepper, serrano pepper\nOnion: red onion, yellow onion, scallion\nLime: grapefruit, tangerine\nChorizo: Italian sausage, breakfast sausage\nAvocados: mangoes, papayas\nJalapeno: banana peppers, Hungarian hot wax peppers\nCilantro: parsley, basil, dill\nChicharrónes: pork cracklings, bacon bits\nKosher salt: sea salt" + }, + { + "recipe": "Blue Cheese and Pecan Strudel\n1 stick unsalted butter\n1 large egg white\n4 ounces cream cheese, at room temperature\nFreshly ground pepper\n2 ounces Roquefort or other blue cheese, crumbled (about 1/2 cup)\n1/2 cup chopped candied pecans\n6 sheets frozen phyllo dough, thawed\n1/4 cup breadcrumbs\nHoney, for drizzling\nInstructions:\nMake the clarified butter: Melt the butter in a small saucepan over medium-low heat and cook until the bubbling starts to slow down; remove from the heat and let cool. Skim the white foam off the surface and discard. Spoon the remaining butter into a bowl, discarding the solids at the bottom of the saucepan.\nWhisk the egg white, cream cheese and 1/4 teaspoon pepper in a medium bowl until smooth. Gently fold in the blue cheese and candied pecans with a rubber spatula.\nLay out 1 sheet of phyllo on a large cutting board or work surface with a long side in front of you. (Keep the remaining phyllo covered with a slightly damp towel to prevent it from drying out.) Brush the phyllo lightly with some of the clarified butter. Sprinkle evenly with 2 teaspoons breadcrumbs. Repeat to make 5 more layers (phyllo, clarified butter, breadcrumbs), stacking the phyllo as you go. (Reserve some clarified butter to brush on the strudel before baking.)\nSpoon the cheese mixture in a strip down the length of the phyllo, about 1 inch from the long side closest to you. Starting from that side, roll up the phyllo to make a thin log. Wrap the log in plastic wrap or cover with a towel and refrigerate until the filling is firm, at least 1 hour.\nPosition a rack in the lower third of the oven and preheat to 400 degrees F. Place the phyllo roll seam-side down on a parchment-lined baking sheet. Brush all over with the remaining clarified butter. Sprinkle with pepper. Bake, rotating the pan halfway through, until the phyllo is crisp and golden brown, about 25 minutes. Let cool about 15 minutes, then transfer to a cutting board to slice. Lightly drizzle the slices with honey and serve warm or at room temperature.\n", + "ingredients_alternatives": "Butter: ghee, coconut oil\nEgg white: chicken egg white, duck egg white\nCream cheese: goat cheese, feta cheese\nPepper: black pepper, pink peppercorns\nRoquefort: cheddar cheese, gouda cheese\nPecans: walnuts, hazelnuts\nPhyllo dough: puff pastry, filo dough\nBreadcrumbs: panko breadcrumbs, crushed crackers\nHoney: maple syrup, agave nectar" + }, + { + "recipe": "Strawberry Shortcake Martinis\n2 pints strawberries, cleaned and sliced\n1/4 cup sugar substitute (recommended: Splenda)\n1 recipe Low Carb Zucchini Muffins, recipe follows\nLow Carb Fresh Whipped Cream, recipe follows\n1 pint whole strawberries\nFew sprigs fresh mint\n4 tablespoons wheat bran\n1 1/2 cups soy flour plus 2 tablespoons\n1/2 cup small diced zucchini, with skin on\n3 eggs\n3/4 cup heavy cream\n1/2 cup club soda\n1/3 cup sugar substitute (recommended: Splenda)\n1 1/2 teaspoons baking powder\n1 cup heavy cream\n1/3 cup sugar substitute (recommended: Splenda)\n1 teaspoon no sugar added vanilla extract\nInstructions:\nCombine sliced strawberries and sugar substitute and refrigerate for at least 30 minutes. Slice muffins in half horizontally when cooled. Place each muffin bottom in a martini glass. Top with strawberry mixture. Place muffin tops on top of strawberry filling. Garnish with low carb whipped cream, whole berries, and fresh mint.\nPreheat oven to 375 degrees F.\nGrease a 12-cup muffin tin with nonstick cooking spray or butter. In a small bowl, mix together 4 tablespoons wheat bran and 2 tablespoons soy flour and sprinkle it evenly over each of the 12 cups of the muffin pan.\nIn a larger bowl, whisk together the remaining ingredients until completely blended. Fill each muffin cup only 2/3 of the way with the mix, leaving room for them to rise, and bake for about 20 to 25 minutes, or until tops start to brown. The muffins are done when lightly browned and a wooden toothpick inserted in the center of a muffin comes out clean. Remove and let cool before taking out of the pan.\nWith an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Store in a pastry bag or glass dish with a lid and refrigerate.\n", + "ingredients_alternatives": "Strawberries: blueberries, raspberries, blackberries\nSugar substitute: stevia, erythritol, monk fruit sweetener\nZucchini muffin recipe: gluten-free flour blend, coconut flour, almond flour\nWheat bran: oat bran, barley bran, rice bran\nSoy flour: chickpea flour, pea protein flour, hemp flour\nDiced zucchini: grated zucchini, finely chopped zucchini\nEggs: duck eggs, goose eggs, quail eggs\nHeavy cream: coconut cream, almond milk, cashew cream\nClub soda: sparkling water, seltzer water, tonic water\nBaking powder: baking soda, cornstarch, arrowroot powder\nVanilla extract: almond extract, coconut extract, lemon verbena extract" + }, + { + "recipe": "Crunchy Onion Potato Bake\n2½ cups milk\n1½ cups water\n¼ cup butter\n1 box (7.2 oz) Betty Crocker® homestyle creamy butter or roasted garlic mashed potatoes\n1 can (15.25 oz) Green Giant® whole kernel corn, drained\n1 cup shredded Cheddar cheese (4 oz)\n1 can (2.8 oz) French-fried onions\nInstructions:\n1.) Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in corn.\n2.) Spoon half of potato mixture into dish. Sprinkle with ½ each of the cheese and onions. Top with remaining potatoes; sprinkle with remaining cheese and onions.\n3.) Bake 10 to 15 minutes or until cheese is melted and onions are golden.\n* Try a new cheese, like a Mexican blend, to add extra flavor.\n", + "ingredients_alternatives": "Milk: almond milk, soy milk, coconut milk, rice milk\nWater: sparkling water, seltzer water, tonic water\nButter: unsalted butter, ghee, vegan butter\nBetty Crocker Homestyle Creamy Butter or Roasted Garlic Mashed Potatoes: Earth Balance Vegan Butter, dairy-free butter, or mashed potatoes made with coconut milk\nGreen Giant Whole Kernel Corn: El Dorado or other sweet corn varieties, frozen corn kernels, or canned corn\nCheddar Cheese: mozzarella cheese, Monterey Jack cheese, feta cheese, goat cheese\nFrench-fried Onions: crispy fried onions, caramelized onions, sautéed onions in olive oil" + }, + { + "recipe": "Pretzel Chow Mix\n1 cup semisweet chocolate chips\n2 tablespoons butter \n3/4 cup peanut butter \n1/4 teaspoon vanilla extract \n6 cups pretzels, broken into pieces \n1 1/2 cups confectioners' sugar \nInstructions:\nPlace the chocolate chips and butter into a bowl set over a pot of simmering water, and stir until melted. Add the peanut butter and vanilla, and stir again until homogenous. Remove the bowl from the heat, then add the pretzels. Using two spatulas, toss the pretzels to coat completely with the chocolate. Add the sugar to the bowl and toss again to coat the pretzels. Serve as is, or store in the refrigerator.\n", + "ingredients_alternatives": "Chocolate chips: dark chocolate chips, milk chocolate chips\nButter: unsalted butter, coconut oil\nPeanut butter: almond butter, cashew butter\nVanilla extract: almond extract, coconut extract\nPretzels: crackers, graham crackers\nConfectioners' sugar: powdered sugar, granulated sugar" + }, + { + "recipe": "Stilton Dressing\n4 ounces Stilton cheese, chopped\n1 cup mayonnaise\n1 cup heavy cream\n2 tablespoons tarragon vinegar\n1 teaspoon kosher salt\n1/2 teaspoon freshly ground black pepper\n1 head iceberg lettuce, cut in 6 wedges\nInstructions:\nPlace the cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade and process until smooth. \nPlace a wedge of lettuce on each serving plate. Pour enough dressing over the lettuce to moisten. Serve immediately.\n", + "ingredients_alternatives": "Stilton cheese: cheddar cheese, blue cheese, goat cheese\nMayonnaise: hummus, tahini, avocado spread\nHeavy cream: half-and-half, whole milk, coconut cream\nTarragon vinegar: balsamic vinegar, white wine vinegar, apple cider vinegar\nKosher salt: sea salt\nFreshly ground black pepper: pink Himalayan salt, smoked paprika\nIceberg lettuce: romaine lettuce, spinach, arugula" + }, + { + "recipe": "Herb Crusted Trout with Shiitake Sticky Rice and Shiso Oil\n4 trout fillets, skinless\n2 eggs\nAll purpose flour\n1 cup panko crumbs\n1/3 cup shiso leaves, chiffonade\n1 teaspoon ground coriander\nSalt and pepper to taste\nInstructions:\nMix the panko, coriander and shiso. Season the fillets. Dredge the fillets in flour, egg then panko. Deep fry at 350 degrees for 6 to 8 minutes until golden brown.\n", + "ingredients_alternatives": "Trout fillets: salmon fillets, tilapia fillets\nEggs: coddled eggs, poached eggs\nAll-purpose flour: whole wheat flour, rice flour\nPanko crumbs: crushed crackers, crumbled breadcrumbs\nShiso leaves: basil leaves, tarragon leaves\nCoriander: cumin seeds, fennel seeds\nSalt and pepper: smoked paprika, sumac" + }, + { + "recipe": "Rhubarb Reunion Cocktail\n6 cups ice\n3 cups bourbon \n1 cup fresh lemon juice \n1 cup fresh mint leaves, plus 12 to 15 sprigs for garnish \n1 cup Rhubarb Simple Syrup, recipe follows\n2 cups ginger beer \n2 cups chopped rhubarb\n1 cup sugar \nInstructions:\nFill a pitcher with the ice, then add the bourbon, lemon juice, mint and Rhubarb Simple Syrup, and stir to combine. Top with the ginger beer, and serve in glasses with a mint sprig garnish\nPlace the rhubarb, sugar and 1 cup water in a medium saucepan set over medium-high heat. Bring to a boil and cook until the sugar dissolves and the rhubarb softens, 5 to 8 minutes. Transfer to a blender and puree until smooth. Yield: 2 1/2 cups.\n", + "ingredients_alternatives": "Ice: water, sparkling water\nBourbon: rum, whiskey\nLemon Juice: orange juice, grapefruit juice\nFresh Mint Leaves: basil, cilantro, parsley\nRhubarb Simple Syrup: honey, maple syrup\nGinger Beer: ginger ale, sparkling water with ginger flavoring\nChopped Rhubarb: sliced strawberries, diced pineapple" + }, + { + "recipe": "Red Velvet Crinkle Cookies\nOne 8-ounce package cream cheese, at room temperature\n6 tablespoons unsalted butter, at room temperature\n2 large eggs\n2 tablespoons raspberry liqueur, such as Chambord\nOne 18.25-ounce package red velvet cake mix\nConfectioners' sugar, sanding sugar, small white nonpareils or finely chopped pistachios, for decorating\nInstructions:\nHeat oven to 375 degrees F.\nBeat the cream cheese and butter with an electric mixer on medium speed in a large bowl until fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition; mix in the raspberry liqueur.\nSift the red velvet cake mix into the bowl and stir until completely blended and the mixture forms a dough. Cover and refrigerate at least 30 minutes.\nLine two baking sheets with parchment paper. Using your hands, roll 1 teaspoon of dough at a time into a ball, and then roll each ball in the desired decoration. Place the balls on the prepared baking sheet, about 3 inches apart. These will be baked in three batches, so it is best to keep the dough in the refrigerator while one batch is baking, and roll them right before they go into the oven.\nBake until the cookies spread and the tops begin to crackle, 10 to 12 minutes. Cool the cookies on the baking sheet for 5 minutes, and then remove to a rack to cool completely.\n", + "ingredients_alternatives": "Cream cheese: goat cheese, brie cheese, mascarpone cheese\nUnsalted butter: salted butter, ghee\nEggs: duck eggs, quail eggs\nRaspberry liqueur: blueberry liqueur, peach liqueur\nRed velvet cake mix: chocolate cake mix, vanilla cake mix\nConfectioners' sugar: powdered sugar, granulated sugar\nSanding sugar: turbinado sugar, brown sugar\nSmall white nonpareils: small silver balls, small gold balls\nFinely chopped pistachios: chopped almonds, chopped pecans" + }, + { + "recipe": "Chocolate Goat Cheese Truffles\n6 ounces bittersweet chocolate, chopped\n6 ounces fresh (mild) goat cheese, at room temperature\n1/4 cup confectioners' sugar\n1/2 teaspoon vanilla extract\n1/4 cup sweetened cocoa powder, sifted\nInstructions:\nIn the top of a double boiler, or in a metal bowl set over a pot of simmering water (make sure the water does not touch the bowl), melt the chocolate, stirring until it is smooth. Set the melted chocolate aside to cool for a few minutes while you prepare the rest of the ingredients.\nIn a bowl whisk together the goat cheese, sugar, and vanilla until it is light and fluffy. Whisk in the melted chocolate until it is well combined. Chill, covered, until it is firm, at least 1 hour.\nTo form the truffles, take a heaping teaspoon of the chocolate/cheese mixture and lightly roll it into a ball with your hands. Roll the finished truffles in the sifted cocoa powder, set them onto a baking sheet lined with waxed paper, and chill until they are firm, about 30 minutes. The truffles can be stored in an airtight container in the refrigerator for up to 3 days.\n", + "ingredients_alternatives": "Chocolate: dark chocolate, semisweet chocolate, white chocolate\nGoat cheese: feta cheese, ricotta cheese\nConfectioners' sugar: powdered sugar, granulated sugar\nVanilla extract: almond extract, coconut extract\nCocoa powder: unsweetened cocoa powder, Dutch-processed cocoa powder" + }, + { + "recipe": "Le Waf, The Artisan Waffle\n30 grams fresh yeast\n200 milliliters milk or water, at room temperature \n500 grams all-purpose flour, plus more for dusting \n2 eggs, at room temperature \n300 grams butter, at room temperature \n40 grams white or brown sugar (see Cook's Note)\n5 grams salt \n350 grams pearl sugar (see Cook's Note) \nServing suggestions: gelato, fresh fruit or whipped cream\nInstructions:\nDilute the yeast in a bowl with the milk. Stir in half of the flour and the eggs. Let rest for 20 minutes.\nAdd the remaining flour and the butter, white sugar and salt. Using a stand mixer, food processor or by hand, knead the dough until it is homogeneous and smooth. Add the pearl sugar and mix again until it is integrated into the dough.\nDivide the dough into about 12 balls, each weighing 120 grams (for large waffles) or about 19 balls, weighing 80 grams each (for medium-sized waffles). Place on a floured surface and roll the dough. Cover with a towel and let rest for 40 minutes.\nPreheat a heavy-duty cast-iron waffle maker to 180 degrees C (356 degrees F).\nCook the dough until golden brown, about 3 minutes (cooking time may vary depending on your waffle iron).\nServe plain or with toppings, such as gelato, fresh fruit and whipped cream. The waffles can be stored in a dry, airtight container.\n", + "ingredients_alternatives": "Fresh yeast: active dry yeast, instant yeast\nMilk or water: almond milk, coconut milk, soy milk\nFlour: whole wheat flour, all-purpose flour, pastry flour\nEggs: duck eggs, quail eggs, goose eggs\nButter: ghee, clarified butter, vegan butter\nSugar: maple syrup, agave nectar, honey\nSalt: Himalayan pink salt, kosher salt, sea salt\nPearl sugar: rock candy, crystallized ginger, candied citrus peel" + }, + { + "recipe": "Lingonberry Stuffed Meatballs\n2 pounds ground beef\n1 pound ground veal\n1/2 cup minced yellow onion\n3 sprigs fresh tarragon, leaves stripped and coarsely chopped\n2 teaspoons herbes de Provence\n3 teaspoons salt\n2 teaspoons white pepper\n5 eggs\n3 cups panko (Japanese) bread crumbs\n4 tablespoons lingonberries*\nVegetable oil\nInstructions:\nPreheat the oven to 375 degrees F.\nPut the ground beef, veal, onion, tarragon, herbes de Provence, salt and pepper into a large mixing bowl. Lightly beat the eggs and pour over the meat. Mix well using your hands (it's the best way to make meatballs). Add 1 1/2 cups of the bread crumbs and mix well. Set aside.\nForm the meat mixture into 12 balls. Make a hole in the center of each ball with your thumb and fill the hole with 1 teaspoon of the lingonberries. Push the meat back over the fruit, making sure to seal the hole well. Refrigerate for at least 30 minutes. (The meatballs can be made to this point 1 day in advance.)\nPour 3 inches of vegetable oil into a large deep sided skillet and place over medium heat for 7 to 10 minutes. Test the oil by dropping a bread cube into it. If the cube browns quickly, the oil is ready. Remove the meatballs from the refrigerator and roll them in the remaining bread crumbs. Carefully place them into the skillet 4 at a time. Keep a close watch on them, making sure to turn them so they get golden brown on all sides. Remove with a slotted spoon and place on a sheet of paper towels. Repeat with the remaining meatballs.\nPut the meatballs on a baking sheet and place in the oven for 20 minutes. Remove and serve immediately.\n", + "ingredients_alternatives": "Ground Beef: chuck steak, brisket, short ribs\nGround Veal: ossobuco, veal breast, veal shanks\nYellow Onion: red onion, scallions, shallots\nTarragon: basil, rosemary, thyme\nHerbs de Provence: Italian seasoning, fennel seeds, coriander seeds\nSalt: kosher salt, sea salt\nWhite Pepper: black pepper, cayenne pepper\nEggs: duck eggs, quail eggs, goose eggs\nPanko Bread Crumbs: crushed crackers, croutons, crispy bacon\nLingonberries: cranberries, blueberries, raspberries" + }, + { + "recipe": "Kiddie Kabobs with Turkey, Tomatoes, Carrots and Cucumber\n8 ounces Cheddar, cut into 1-inch cubes\n8 ounces honey roasted turkey, cut into 1-inch cubes \n15 cherry tomatoes \n2 medium carrots, peeled, cut into even 1-inch coins \n1 large cucumber, seeded, cut into half moons \n8 ounces Cheddar, cut into 1-inch cubes\n8 ounces honey roasted turkey, cut into 1-inch cubes \n15 cherry tomatoes \n2 medium carrots, peeled, cut into even 1-inch coins \n1 large cucumber, seeded, cut into half moons \nInstructions:\nPlace the cheese, turkey, tomatoes, carrots and cucumbers separate bowls and stick one ingredient on the sharp top to avoid injury. Give each kid a skewer and have them thread assorted toppings onto their skewers from the bottom and enjoy!\nPlace the cheese, turkey, tomatoes, carrots and cucumbers separate bowls and stick one ingredient on the sharp top to avoid injury. Give each kid a skewer and have them thread assorted toppings onto their skewers from the bottom and enjoy!\n", + "ingredients_alternatives": "Cheddar: mozzarella, provolone, blue cheese\nHoney roasted turkey: baked chicken breast, roasted chicken thighs, grilled chicken breast\nCherry tomatoes: grape tomatoes, plum tomatoes, apricot halves\nCarrots: sweet potatoes, turnips, rutabaga, radishes\nCucumber: zucchini, yellow squash, bell peppers\n\nNote: The alternatives provided are just suggestions and may not always be suitable or available depending on personal preferences or regional availability." + }, + { + "recipe": "Citrus Arctic Char with Farro\n3/4 cup farro\n1 navel orange\n1 blood orange\n2 tablespoons extra-virgin olive oil, plus more for the pan\n1 small bulb fennel, thinly sliced, plus chopped fronds for topping\n4 skinless Arctic char fillets (about 5 ounces each)\nKosher salt and freshly ground pepper\n1 teaspoon fresh thyme, roughly chopped\n2 cloves garlic, smashed\nInstructions:\nPreheat the oven to 400˚. Cook the farro as the label directs; set aside. Meanwhile, working with 1 orange at a time, cut off the peel and white pith with a paring knife. Working over a bowl, cut in between the membranes, letting the citrus and juices fall into the bowl.\nLightly coat a 9-by-13-inch baking dish with olive oil. Add the fennel slices, leaving 4 empty spots for the fish fillets. Add the fish curved-side up to the pan; season with salt and pepper and sprinkle with the thyme.\nHeat the olive oil and garlic in a small nonstick skillet over medium heat. Cook, stirring, until the garlic sizzles and begins to brown, 2 to 3 minutes. Carefully pour the garlic and oil into the bowl with the citrus and stir well to combine; season with salt and pepper.\nSpoon the citrus oil over the fish and fennel. Bake until the fish flakes when poked with a knife at the thickest part, 10 to 14 minutes. Divide the farro among plates and top with the fish, fennel and citrus mixture. Top with fennel fronds.\n", + "ingredients_alternatives": "Farro: spelt, emmer, Kamut\nOlive oil: avocado oil, grapeseed oil, walnut oil\nBulb fennel: leeks, scallions\nArctic char: trout, salmon, cod\nThyme: rosemary, oregano, sage\nGarlic: shallots, green onions" + }, + { + "recipe": "Summer Eggplant Lasagna\n1 eggplant\nSalt\n2 eggs, beaten with 1 teaspoon water\n1 1/2 cups plain bread crumbs\n1 cup grated Parmesan\nFreshly ground black pepper\n2 tablespoons dried oregano\n2 tablespoons dried parsley leaves\n2 tablespoons garlic powder\nOlive oil, for frying\n1 or 2 tablespoons butter, depending on taste\n1/2 cup red wine vinegar\n1 cup olive oil\nScant 1/4 cup chopped peppadew peppers\n2 tablespoons sugar\n1 teaspoon dried oregano\n1 to 2 garlic cloves pressed through a garlic press\nSalt and freshly ground black pepper\n1/2 cup mint leaves\n2 tablespoons Italian parsley leaves\nMinced garlic\nShredded Parmesan\n1/2 (16-ounce) box lasagna noodles\n1 pound ball fresh mozzerella cheese, cubed or shredded\n1/2 cup basil leaves\nCherry or grape tomatoes, halved and tossed with some vinaigrette, for garnish\nInstructions:\nPeel and slice the eggplant and salt it in a colander. Cover with paper towels and a tea kettle that is full and heavy. Let stand for about 1 hour until moisture is released. This first step is very important to remove any bitterness.\nBatter the eggplant by dipping first in beaten eggs, then in bread crumbs seasoned with salt, pepper, oregano, parsley, and garlic powder. (If you need to use store bought seasoned bread crumbs omit salt and pepper.)\nIn a deep sided fry pan heat the olive oil to 350 degrees F. Add a little butter (for flavor) and fry the eggplant in batches until golden brown. Drain on paper towels and set aside.\nMake the vinaigrette of red wine vinegar, olive oil, chopped peppadews, sugar, oregano and garlic. Season with salt and pepper, to taste.\nChop the mint and Italian parsley.\nSpoon 2 tablespoons vinaigrette in the bottom of a large bowl. Layer eggplant slices with the chopped mint, parsley, and the vinaigrette. Top with more of the vinaigrette and marinate, covered, in the refrigerator for at least 1 hour. (Cook's note: you can also add to the layers more minced garlic and shredded Parmesan.)\nBoil the lasagna noodles with a little oil, so that they do not stick, and some salt, to impart some flavor.\nIn a beautiful serving dish layer the marinated eggplant, the noodles, then sprinkle with some fresh mozzarella, then the basil and finally drizzle with the vinaigrette. Repeat until all the layers are formed, making sure that the noodle is not the last layer. Garnish with cherry tomatoes. Season with salt and pepper, to taste.\nServe at room temperature for the best summer lasagna. Manga!!!\n", + "ingredients_alternatives": "Eggplant: portobello mushrooms, bell peppers, zucchini\nSalt: kosher salt, sea salt\nEggs: duck eggs, goose eggs, quail eggs\nWater: chicken broth, vegetable broth\nBreadcrumbs: panko breadcrumbs, crushed crackers, crushed tortilla chips\nParmesan: grana padano, pecorino romano\nBlack Pepper: white pepper, pink peppercorns\nOregano: Greek oregano, Turkish oregano, Mexican oregano\nParsley: curly parsley, flat-leaf parsley, dill\nGarlic Powder: onion powder, onion flakes\nOlive Oil: avocado oil, grapeseed oil, sunflower oil\nButter: unsalted butter, clarified butter\nRed Wine Vinegar: balsamic vinegar, white wine vinegar\nOlive Oil: canola oil, grapeseed oil, sunflower oil\nPeppadew Peppers: jalapeno peppers, banana peppers, Anaheim peppers\nSugar: brown sugar, raw sugar, honey\nDried Oregano: thyme, rosemary, sage\nGarlic Cloves: elephant garlic, silverskin garlic, black garlic\nSalt and Freshly Ground Black Pepper: Himalayan pink salt, sea salt, black pepper\nMint Leaves: spearmint, peppermint, chocolate mint\nItalian Parsley Leaves: curly parsley, flat-leaf parsley, dill\nMinced Garlic: shallot, scallion, spring onion\nShredded Parmesan: grated Parmesan, nutritional yeast\nLasagna Noodles: gluten-free lasagna noodles, whole wheat lasagna noodles\nFresh Mozzarella Cheese: buffalo mozzarella, burrata, mozzarella di bufala\nBasil Leaves: sweet basil, Thai basil, African blue" + }, + { + "recipe": "Cinnamon French Toast\n1 cup half-and-half\n2 tablespoons granulated sugar \n2 teaspoons ground cinnamon, plus more for serving \n1 teaspoon pure vanilla extract \n1/2 teaspoon kosher salt \n6 large eggs \n2 to 3 tablespoons unsalted butter \n8 slices challah or brioche bread (3/4 inch thick) or 12 slices sandwich bread \nConfectioners' sugar, for dusting \nFresh fruit, for serving \nMaple syrup, for serving\nInstructions:\nPreheat the oven to 200 degrees F.\nWhisk together the half-and-half, granulated sugar, cinnamon, vanilla, salt and eggs in a large bowl until very well combined and no visible egg white remains. Pour the mixture into an 8- or 9-inch square baking dish. \nHeat a large nonstick skillet over medium heat. Add 1/2 tablespoon butter and when it melts, swirl to coat the skillet. \nPut 2 slices of bread at a time in the custard until moistened through, about 10 seconds on each side for the thicker bread and 5 seconds for the thinner sandwich bread. \nWhen the butter begins to sizzle, transfer the soaked slices to the skillet and cook until the custard is heated through and the slices are very golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and hold in the oven while you repeat with the remaining butter, bread and custard. \nTo serve, fan out the slices on a platter or individual plates and dust with confectioners' sugar and additional cinnamon. Serve with fresh fruit and maple syrup.\n", + "ingredients_alternatives": "Half-and-half: heavy cream, whole milk, coconut cream\nSugar: brown sugar, honey, maple syrup\nCinnamon: nutmeg, cardamom, allspice\nVanilla extract: almond extract, lemon extract\nKosher salt: sea salt, Himalayan pink salt\nEggs: duck eggs, goose eggs, quail eggs\nButter: ghee, coconut oil, olive oil\nBread: baguette, ciabatta, crusty Italian bread\nConfectioners' sugar: powdered sugar, icing sugar\nFresh fruit: berries, citrus fruits, apples\nMaple syrup: agave nectar, honey" + }, + { + "recipe": "String Bean \\Casserole\\ Salad\nKosher salt and freshly ground black pepper\n1 pound haricots verts, trimmed and cut into thirds\n1 red bell pepper, seeded and sliced\n1/2 cup apple cider vinegar\n2 ounces dried porcini mushrooms\n3 cloves garlic, smashed\n8 sprigs fresh thyme\n1 tablespoon Dijon mustard\n4 tablespoons mushroom soaking liquid\n2 tablespoons olive oil\n1/2 cup French-fried onions, lightly hand-crushed (recommended: French's)\nInstructions:\nFill up a large bowl of water and a few handfuls of ice, set aside.\nBring a large pot of water to a rolling boil. Add a heavy pinch of salt, the green beans, and the bell peppers. Stir to dissolve the salt and cook the vegetables until bright and still crisp, just a few minutes. With a sieve or slotted spoon, remove the vegetables to the bowl of ice water to stop them from over cooking. Once the vegetables are cooled remove them to a paper towel-lined baking sheet and pat dry.\nTo prepare the mushrooms: In a small saucepot on medium heat add 2 cups of water, the vinegar, mushrooms, garlic, thyme, and 1 teaspoon salt. Stir to dissolve the salt, cover and cook on medium heat for 15 minutes. Turn off the heat and let it rest covered for 15 minutes more.\nTo make the vinaigrette: Whisk together the mustard, 4 tablespoons of the liquid the mushrooms are soaking in, and olive oil in a small bowl. Season with some salt and a grind or two of pepper.\nShake the excess liquid off the mushrooms and add them to a large bowl along with the cooked vegetables and the vinaigrette. Toss and serve with fried onions sprinkled over the top.\n", + "ingredients_alternatives": "Haricots verts: green beans, snap peas, snow peas\nRed bell pepper: yellow bell pepper, padrón peppers\nApple cider vinegar: white wine vinegar, balsamic vinegar\nDried porcini mushrooms: cremini mushrooms, shiitake mushrooms\nGarlic: shallots, scallions\nThyme: rosemary, oregano\nDijon mustard: whole-grain mustard, spicy mustard\nFrench-fried onions: crispy fried onions, caramelized onions" + }, + { + "recipe": "Linzer Cookies\n1 1/2 cups whole almonds\n1 cup pecans\n11/2 cups granulated sugar\n5 cups all-purpose flour, plus more for dusting\n2 teaspoons ground cinnamon\n1/2 teaspoon ground cardamom\n1 teaspoon salt\n5 sticks unsalted butter, at room temperature\n1 tablespoon vanilla extract\n6 large egg yolks\nGrated zest of 1 lemon\nGrated zest of 1 orange\n1/4 cup confectioners' sugar\n1 cup seedless raspberry preserves \nInstructions:\nPosition racks in the lower and upper third of the oven and preheat to 350. Place the almonds and pecans on a baking sheet; toast on the upper oven rack until lightly browned and fragrant, about 8 minutes. Let cool, then pulse in a food processor with 1/4 cup granulated sugar until finely ground. (Don't overprocess or the mixture will turn into a paste.) Turn off the oven.\nWhisk the flour, cinnamon, cardamom and salt in a medium bowl. Set aside.\nUsing a mixer, beat the butter and the remaining 11/4 cups granulated sugar in a large bowl until light and fluffy. Beat in the vanilla extract, egg yolks, and the lemon and orange zest; add the ground nuts. Add the flour mixture, mixing just until incorporated (do not overmix). Divide the dough into 2 pieces; place 1 piece between 2 lightly floured sheets of parchment paper and roll into a 14-inch square, about 1/4-inch thick. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour.\nPreheat the oven to 350. Cut the dough into hearts with a 21/4- to 21/2-inch heart-shaped cookie cutter. Using a smaller heart-shaped cutter (about 11/2 inches), cut out the centers from half of the cookies (you can reroll the centers and scraps). Place the cookies, about 1 inch apart, on baking sheets and bake 2 sheets at a time until the edges are golden, 12 to 15 minutes, rotating the sheets halfway through. Cool on wire racks.\nSift confectioners' sugar over the cookies. Spread 1 teaspoon raspberry preserves evenly over each whole heart cookie, leaving a slight border around the edge; top with the cut-out heart cookies.\n", + "ingredients_alternatives": "Almonds: walnuts, hazelnuts, cashews\nPecans: walnuts, hazelnuts\nSugar: brown sugar, maple syrup, honey\nFlour: whole wheat flour, pastry flour, cornstarch\nCinnamon: nutmeg, ginger\nCardamom: anise, fennel\nSalt: kosher salt, sea salt\nButter: coconut oil, ghee\nVanilla extract: almond extract, lemon extract\nEgg yolks: duck eggs, goose eggs\nLemon zest: grapefruit zest, lime zest\nOrange zest: tangerine zest, Clementine zest\nConfectioners' sugar: powdered sugar, icing sugar\nRaspberry preserves: blueberry preserves, strawberry preserves" + }, + { + "recipe": "Spiced Cranberries and Almonds\n3/4 stick unsalted butter\n1/2 cup packed light brown sugar\n1 tablespoon maple syrup\n1 teaspoon ground cinnamon\n2 teaspoons pumpkin pie spice\n2 cups dried cranberries\n3 cups almonds\n1/2 cup unsweetened coconut flakes\nInstructions:\nPreheat oven to 350 degrees F.\nMelt butter, brown sugar, and maple syrup in large pot over medium heat. Stir in cinnamon and pumpkin pie spice. Add cranberries, almonds, and coconut flakes and stir to combine.\nSpread mixture on greased cookie sheet. Bake 20 minutes or until mixture is crunchy and lightly browned. Transfer to a bowl when cooled and serve.\n", + "ingredients_alternatives": "Butter: coconut oil, ghee\nBrown Sugar: muscovado sugar, turbinado sugar\nMaple Syrup: honey, agave nectar\nCinnamon: nutmeg, cardamom\nPumpkin Pie Spice: allspice, nutmeg\nDried Cranberries: raisins, apricots\nAlmonds: cashews, macadamia nuts\nUnsweetened Coconut Flakes: sweetened coconut flakes, shredded coconut" + }, + { + "recipe": "Blushing Mimosas\n2 cups fresh raspberries, plus more for garnish\n3/4 cup sugar \n2 2/3 cups grapefruit juice \nOne 750-milliliter bottle sparkling rose wine, chilled \n1/2 cup vodka, such as Tito's \nGrapefruit slices, for garnish \nInstructions:\nCombine the raspberries, sugar and 3/4 cup water in a small saucepan. Bring to a boil. Reduce the heat and simmer, uncovered, until the raspberries begin to fall apart and the sugar dissolves, about 5 minutes. Strain the liquid through a wire-mesh strainer into a glass measuring cup, pressing the solids to release the juices. Discard the solids and let the simple syrup cool completely.\nTo serve, pour 2 tablespoons simple syrup in the bottom of each of 8 champagne flutes. Top with 1/3 cup grapefruit juice and about 1/3 cup sparkling rose. Top each with about 1 tablespoon vodka and garnish with raspberries and grapefruit slices.\n", + "ingredients_alternatives": "Raspberries: strawberries, blueberries, blackberries\nSugar: honey, maple syrup, agave nectar\nGrapefruit juice: orange juice, tangerine juice\nSparkling rose wine: prosecco, cava, champagne\nVodka: gin, rum, tequila" + }, + { + "recipe": "Baked Tamarind and Seedcrusted Turkey Leg\n1 turkey leg, about 3 to 4 pounds\n6 ounces tamarind pods or 1/3 cup tamarind paste mixed with 3/4 cup water\n2 tablespoons sesame seeds\n2 tablespoons cumin seeds\n2 teaspoon celery seeds\n1 tablespoon cracked black pepper\n1/2 teaspoon cayenne pepper\n2 shallots, peeled and cut in half\n2 garlic cloves, peeled\n1 tablespoon honey\n2 teaspoons Worcestershire sauce\n1/4 cup vegetable oil\n2 teaspoon coarse salt\nInstructions:\nIf using tamarind pods, peel them and extract the fruits. Place tamarind fruit in a small saucepan with enough water to cover by an inch. Cook over medium low heat, covered, until soft, about 30 minutes. Drain, reserving the cooking water. Mash and then push through a strainer, discarding the seeds and strings. Reserve the pulp, which should measure about 1/2 cup, and add to that 1/2 cup of the reserved cooking liquid. (Or, if using tamarind paste, combine pulp and water in a small saucepan, bring to the simmer, and push through a sieve to remove seeds. Reserve resultant puree, which should measure about 1 cup.) In a small dry skillet, toast sesame and cumin seeds over medium low heat until fragrant and lightly colored, about 2 minutes. Place in small bowl and add celery seeds, cracked black pepper, and cayenne pepper. Stir to combine and set aside. Drop shallots and garlic through top of blender with the motor running. Add spice and whirl to pulverize slightly. Add tamarind, honey, Worcestershire, and oil and blend thoroughly. Rub marinade evenly on turkey leg and let marinate in refrigerator 3 hours or overnight.\nPreheat oven to 375 degrees F. Remove turkey leg from refrigerator and season evenly on all side with salt. Place on rack set inside roasting pan. Pour 1/4-inch of water into the bottom of roasting pan. Cover roasting pan with foil and roast for 40 minutes. Remove the foil and continue to cook 2050 minutes, until fork inserted in meat slips out easily or instant-read thermometer inserted in thickest part of joint measures 165 degrees F. Remove leg from oven, let cool and shred meat.\n", + "ingredients_alternatives": "Turkey leg: chicken breast, pork tenderloin, beef brisket\nTamarind: pomegranate juice, apricot juice, date syrup\nSesame seeds: sunflower seeds, pumpkin seeds, flaxseeds\nCumin seeds: coriander seeds, caraway seeds, fennel seeds\nCelery seeds: caraway seeds, dill seeds, anise seeds\nBlack pepper: white pepper, pink peppercorns, green peppercorns\nCayenne pepper: red pepper flakes, paprika, smoked paprika\nShallots: scallions, spring onions, ramps\nGarlic: onions, leeks, chives\nHoney: maple syrup, agave nectar, brown sugar\nWorcestershire sauce: soy sauce, fish sauce, tamari\nVegetable oil: olive oil, avocado oil, grapeseed oil" + }, + { + "recipe": "Fried Calamari with Spicy Anchovy Mayonnaise\n1 egg, at room temperature*\n4 to 5 anchovy fillets\n2 tablespoons lemon juice\n1 tablespoon finely chopped parsley leaves\n1/2 teaspoon cayenne\n3/4 cup light olive oil or vegetable oil\n1 pound fresh, clean calamari\n4 cups light olive oil or vegetable oil\n1 cup all-purpose flour\n1 cup graham cracker crumbs\n1 teaspoon kosher salt\nInstructions:\nIn a food processor, combine the egg, anchovies, lemon juice, parsley, and cayenne. Blend until smooth. With the motor running, slowly add the oil to make a mayonnaise. Transfer the sauce to a bowl and refrigerate, covered tightly, for up to 2 days, until ready to serve.\nCut the calamari into 1/4-inch rings. If the tentacles are large, halve or quarter them lengthwise. Refrigerate until ready to use.\nPour the oil into a heavy-bottomed, straight-sided 3-quart saucepan, about 8 inches in diameter. To prevent the oil from bubbling over when frying the calamari, the pan should be no more than 1/3 full. Heat the oil to 360 degrees F on a deep fat thermometer. (to check the temperature without a thermometer , drop a small piece of bread the size of a crouton into the oil. It should float to the surface immediately and brown lightly in about 45 seconds.)\nCombine the flour and graham cracker crumbs in a bowl. Divide the calamari into 2 or 3 batches for easier frying. Toss each batch in the flour mixture to coat evenly. Shake the calamari in a mesh strainer to shed excess coating. Using tongs or a slotted spoon, gently lower each batch of calamari into the hot oil and fry until golden brown, about 2 minutes. Remove with slotted spoon and drain on paper towels. Sprinkle with salt. The cooked calamari can be kept warm in a low oven while you continue. Check your oil temperature (360 degrees F) and repeat with the remaining calamari. Serve hot with the chilled anchovy mayonnaise.\n", + "ingredients_alternatives": "Egg: duck egg, quail egg\nAnchovy fillets: sardines, mackerel\nLemon juice: white wine vinegar, apple cider vinegar\nParsley leaves: cilantro, basil\nCayenne: red pepper flakes, chili powder\nLight olive oil or vegetable oil: avocado oil, grapeseed oil\nCalamari: squid, octopus\nFlour: whole wheat flour, all-purpose flour\nGraham cracker crumbs: cornflake crumbs, crushed crackers\nKosher salt: sea salt" + }, + { + "recipe": "Pork Loin with Ketchup and Onion Marmalade\n1 (2 1/2 to 3-pound) pork loin\nSalt and freshly ground black pepper\n1 tablespoon garlic powder\n2 tablespoons grapeseed oil\n1 tablespoon grapeseed oil\n1 large red onion, sliced\n1/4 cup ketchup\nInstructions:\nPreheat oven to 350 degrees F.\nFor the pork: Rinse pork loin to remove residue and pat dry with paper towels. Season with salt, pepper, and garlic powder. Heat grapeseed oil over medium-high heat in an oven safe pan, preferably with a lid. Sear pork loin on all sides, leaving each side undisturbed for the first few minutes before turning, to allow the seasonings to integrate into the surface of the meat. Cover the pan and transfer to the oven. Roast, covered, until fork tender, about 1 1/2 hours, or until the pork reaches an internal temperature of 160 degrees F on an instant-read thermometer. Remove cover and increase oven temperature to 425 degrees F for about 10 minutes to allow outside of roast to brown. Remove from oven and allow to rest and carryover cook to 170 degrees F. Slice.\nFor the marmalade: While the pork is in the oven, make the marmalade. Heat grapeseed oil over medium heat in a small skillet. Add onion and reduce heat to low. Allow to slowly caramelize, about 30 to 40 minutes. Stir in ketchup and salt and pepper, to taste, and allow to cook for another 10 minutes to reduce and thicken. Add additional oil before serving if the marmalade looks too pasty.\nServe marmalade over sliced pork.\n", + "ingredients_alternatives": "Pork Loin: chicken breast, pork tenderloin, beef sirloin\nSalt and Freshly Ground Black Pepper: smoked paprika, curry powder\nGarlic Powder: onion powder, dried thyme\nGrapeseed Oil: canola oil, sunflower oil\nRed Onion: yellow onion, scallions\nKetchup: balsamic vinegar, soy sauce" + }, + { + "recipe": "Chocolate Cake with Mocha Frosting\n12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature\n2 cups sugar \n1 tablespoon pure vanilla extract \n3 extra-large eggs, at room temperature \n1 3/4 cups all-purpose flour \n1 teaspoon baking soda \n1 teaspoon kosher salt \n2/3 cup hottest tap water \n2/3 cup unsweetened cocoa powder, such as Droste Cocoa Powder \n1 teaspoon instant espresso powder \n2/3 cup half-and-half \nMocha Frosting, recipe follows\n12 ounces bittersweet chocolate, such as Lindt, 1/4-inch-chopped\n3 tablespoons unsalted butter, diced, at room temperature \n2 teaspoons instant espresso powder \n1 1/4 cups heavy cream \n1 tablespoon Kahlua \n1 teaspoon pure vanilla extract \nInstructions:\nPreheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan.\nPlace the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth.\nSift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed.\nPour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cut in squares and serve.\nPlace the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold.\nScrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.\n", + "ingredients_alternatives": "Butter: unsalted butter, ghee\nSugar: brown sugar, maple syrup\nVanilla Extract: almond extract, coconut milk\nEggs: duck eggs, goose eggs\nFlour: whole wheat flour, spelt flour\nBaking Soda: baking powder, bicarbonate of soda\nSalt: Himalayan pink salt, sea salt\nWater: sparkling water, tonic water\nCocoa Powder: dark chocolate, cacao nibs\nEspresso Powder: instant coffee, brewed coffee\nHalf-and-Half: heavy cream, coconut cream\nMocha Frosting: peppermint extract, nutella\nChocolate: dark chocolate, white chocolate\nButter: ghee, coconut oil\nEspresso Powder: instant coffee, brewed coffee\nHeavy Cream: coconut cream, almond milk" + }, + { + "recipe": "Garlic Mashed Potatoes\n6 Yukon Gold Potatoes, peeled and quartered\n4 cups water\n1 head garlic roasted\n4 tablespoons butter\n4 to 5 heavy cream, heated\n2 tablespoons fresh bacon bits\nSalt and freshly ground black pepper, to taste\nInstructions:\nCook the potatoes in 4 cups water for 30 minutes or until soft. Drain. Pass the potatoes through a food mill and add the garlic, butter, heavy cream, bacon bits, and salt and pepper to taste. Stir until thoroughly combined. Serve warm.;\n", + "ingredients_alternatives": "Yukon Gold Potatoes: red potatoes, new potatoes, sweet potatoes\nWater: chicken broth, vegetable broth, white wine\nRoasted Garlic: scapes, spring onions, shallots\nButter: ghee, coconut oil, avocado oil\nHeavy Cream: half-and-half, whole milk, goat's milk\nBacon Bits: pancetta, prosciutto, bacon fat\nSalt and Black Pepper: Himalayan pink salt, kosher salt, smoked paprika" + }, + { + "recipe": "Creamy Dilled Cucumber Salad\n1/2 cup plain yogurt\n1 small clove garlic, finely grated\nFinely grated zest and juice of 1 lemon\nKosher salt and freshly ground black pepper\n3 small cucumbers, such as Kirby, chopped\n1 shallot, chopped (about 1/2 cup)\n1/4 cup fresh dill, coarsely chopped, plus more, for serving\n1/4 cup fresh mint leaves, coarsely chopped, plus more, for serving\nInstructions:\nStir together the yogurt, garlic, lemon zest and juice, 1 teaspoon salt and a few grinds of pepper in a medium bowl until combined. Add the cucumbers, shallot, dill and mint; stir until the cucumbers are well coated. Serve sprinkled with dill and mint.\n", + "ingredients_alternatives": "Yogurt: Greek yogurt, sour cream, cottage cheese\nGarlic: scallions, shallots, green onions\nLemon zest: orange zest, lime zest\nSalt: kosher salt, sea salt\nPepper: black pepper, white pepper\nCucumbers: zucchini, yellow squash, pickling cucumbers\nShallot: scallions, green onions\nDill: parsley, basil, tarragon\nMint: basil, lemon balm, chervil" + }, + { + "recipe": "Cat Lady Quilt Pie\n3 pounds fresh strawberries, hulled and sliced into quarters (approximately 6 cups)\n4 ounces dark chocolate (70% cacao), roughly chopped, or 1/2 cup dark chocolate chips\n3/4 cup sugar \n6 tablespoons cornstarch \n1 teaspoon grated lemon zest\nAll-purpose flour, for dusting\n2 batches Butter Pie Dough, recipe follows (see Cook's Note)\n1 batch Chocolate Pie Dough, recipe follows\n3 cups all-purpose flour, plus more for dusting\n1 tablespoon sugar\n1/2 teaspoon fine salt \n1 1/2 sticks (12 tablespoons) very cold unsalted butter, cut into 1-inch cubes\n1/4 cup very cold or frozen vegetable shortening, cut into 1-inch cubes \n6 to 8 tablespoons ice cold water \n1 1/4 cups all-purpose flour, plus more for dusting\n1/4 cup sugar \n3 tablespoons cocoa powder\n1 1/4 sticks (10 tablespoons) very cold unsalted butter, cut into 1-inch cubes \n3 to 4 tablespoons ice water \nInstructions:\nPlace the strawberries, chocolate, sugar, cornstarch and lemon zest in a large bowl and gently combine until the ingredients are evenly distributed. Set aside.\nLine a large work surface with parchment paper and lightly flour the paper. Roll out one ball of the Butter Pie Dough into an 11-by-14-inch rectangle. Gently roll the dough up around your rolling pin and transfer it to a 9-by-12-by-1-inch rectangular sheet pan. Unroll the pastry over the sheet pan. Alternatively, fold the pastry in half and then again in quarters, transfer to the sheet pan and unfold. Gently fit the pastry into the pan and up the sides. Tuck the edges under the side of the pan lip and trim. Transfer the strawberry-chocolate filling to the lined pan and distribute evenly. Place the filled sheet pan in the fridge while you complete the next step. \nFor the decorations: To make the plain quilt squares, cut a ball of Butter Pie Dough in half and roll one half out to a 7-by-11-inch rectangle. Use a ruler and a crimped pastry wheel (see Cook's Note) to cut six 3-inch squares. \nTo make the embossed quilt squares: Use the other half of the ball of dough to roll out a 5-by-9-inch rectangle. Place a doily (see Cook's Note) over the pastry and continue to roll the pastry until it is a 7-by-11-inch rectangle. Remove the doily. Use a ruler and the crimped pastry wheel to cut six 3-inch squares. Put the plain and embossed squares carefully on a sheet pan and return to the fridge while you create the other decorations. \nTo make the cat and mouse decorations: Print the Cat Lady Quilt Pie Template (link below) and cut out the shapes with scissors. \nRoll out the Chocolate Pie Dough. Lay the front-view cat stencil on the dough and use a sharp knife to cut out a front-view cat; repeat to make 2 front-view cats. Lay the side-view cat stencil on the dough and use a sharp knife to cut out a side-view cat; repeat to make 2 side-view cats. Lay the 2-part mouse stencil on the dough and use a sharp knife to cut out 1 front-end mouse piece and 1 back-end mouse piece.\nTo make the heart, flower, crisscross and letter decorations: Roll out one ball of Butter Pie Dough to a 12-inch circle. Cut out 12 hearts with a 1-inch heart cutter, 11 flowers with a 1-inch flower cutter and 20 crisscrosses with a 1-inch crisscross cutter. Use 1-inch M, E, O and W letter cutters to make 2 Ms, 2 Es, 2 Os and 2 Ws. \nTo make the fishbone and dream bubble decorations: Using leftover Chocolate Pie Dough, cut a narrow strip of dough for the spine, approximately 1 inch long. Cut 2 narrow strips 1/2 inch long for the cross bones. Cut a triangle for the head of the fish with a 1-inch triangle cutter. Cut a 1/2-inch V shape for the tail. \nUse any leftover Butter Pie Dough to freehand a dream bubble that is approximately 2 inches wide and 1 inch high. Dampen the dream bubble lightly with a wet finger and assemble the fish on the dream bubble. \nGently place the quilt squares on the filled pie one at a time, alternating the embossed and plain pieces. \nTo assemble the decorations: Dampen the back of each decoration right before you place it on a quilt square. The decorations can be arranged in any order that you find appealing, but should be spaced so that patterns are not repeated directly beside each other. Leave one quilt square above a front-view cat quilt square open for the fishbone/dream bubble decoration. \nFor the cat (side view): On a quilt square, place one side-view cat. Roll 2 small pieces of Butter Pie Dough to form the eyes and place on the face. Repeat on a second quilt square. \nFor the cat (front view): On a quilt square, place one front-view cat. Roll 2 small pieces of Butter Pie Dough to form the eyes and place on the face. Repeat on a second quilt square. \nFor the mouse: On a quilt square, place the front end of the mouse. Roll 1 small piece of Butter Pie Dough to form the eye and place on the face. Roll 1 small piece of Chocolate Pie Dough and place on the nose. Put the back end of the mouse on a second quilt square. \nFor the heart pattern: On a quilt square, form 6 hearts into a circle. Place a flower in the middle. Repeat on a second quilt square. \nFor the letters: On a quilt square, place one set of letters to spell out MEOW. Repeat on a second quilt square. \nFor the flowers: On a quilt square, place 9 flowers in 3 rows. \nFor the fishbone/dream bubble: On an empty quilt square above a front-view cat quilt square, place the assembled fishbone/dream bubble. Roll a few small pieces of Butter Pie Dough and place them above the cat's head leading up to the dream bubble. \nPlace one crisscross cut-out on each spot where 4 quilt squares meet and where 2 quilt squares meet the border. Use the tines of a fork to create a decorative pattern around the edge of the pie. Trim any excess away from the border. \nTo bake: Position a rack in the lower third of the oven and preheat the oven to 425 degrees F. \nBake the pie for 12 minutes. Then, reduce the temperature to 350 degrees F and bake until the pie is golden and the filling bubbles thickly, another 50 to 60 minutes. Let cool for at least 2 hours before cutting to ensure that the filling is set. \nFor the butter pie dough: Pulse the flour, sugar and salt in a food processor fitted with a metal blade until combined, 2 to 3 times. Scatter the butter and shortening over the flour mixture. Pulse 4 to 5 times until the mixture resembles small pebbles with a few larger pieces.\nSprinkle 6 tablespoons of the ice water over top. Pulse until the mixture starts to clump and comes together, 6 to 8 times. If the mixture does not clump, add more water 1 tablespoon at a time, pulsing 1 to 2 times between additions. \nTurn the mixture out onto a lightly floured work surface. Cup your hands around the dough to bring together in a ball. Divide the dough into 2 balls, wrap each tightly in plastic wrap and chill for 1 hour. \nFor the chocolate pie dough: Pulse the flour, sugar and cocoa powder in a food processor fitted with a metal blade until combined, 2 to 3 times. Scatter the butter over the flour mixture. Pulse 4 to 5 times until the mixture resembles small pebbles with a few larger pieces.\nSprinkle 3 tablespoons of the ice water over top. Pulse until the mixture starts to clump and comes together, 6 to 8 times. If the mixture does not clump, add another tablespoon of water, pulsing 1 to 2 times. \nTurn the mixture out onto a lightly floured work surface. Cup your hands around the dough to bring together in a ball. Wrap tightly in plastic wrap and chill for 1 hour.\n", + "ingredients_alternatives": "Strawberries: blueberries, raspberries, blackberries\nChocolate: bittersweet chocolate, semisweet chocolate\nSugar: brown sugar, maple syrup\nCornstarch: arrowroot powder, tapioca flour\nLemon zest: orange zest, lemon juice\nFlour: whole wheat flour, pastry flour\nButter: ghee, coconut oil\nVegetable Shortening: lard, beef tallow\nWater: milk, cream\nCocoa Powder: espresso powder, instant coffee\nButter: unsalted butter, cultured butter\nIce Water: sparkling water, seltzer water" + }, + { + "recipe": "The Ultimate Crab Cakes\nExtra-virgin olive oil\n1 onion, finely minced\n4 garlic cloves, finely minced\n1 1/2 pounds jumbo lump crabmeat\n1 1/2 cups fresh bread crumbs (made from 4 or 5 slices white bread with the crusts removed and processed in food processor)\n2 tablespoons mayonnaise, plus more if needed \n1 large egg white\n1/2 lime, juiced\n1/4 cup freshly chopped cilantro leaves, plus whole leaves, for garnish\nKosher salt and freshly cracked black pepper \nKosher salt and freshly cracked black pepper\n1 recipe Garlic Aioli with Celery Root, for serving, recipe follows\nLemon wedges, for garnish\n2 cloves garlic\n1/2 cup sour cream\n1 cup mayonnaise\n1 tablespoon celery seed\n1 lemon, juiced\n1/4 cup extra-virgin olive oil\nKosher salt and freshly ground black pepper\nAbout 2 cups shredded celery root, shredded using the grater attachment of a food processor or a mandoline\n2 tablespoons freshly chopped chives\nInstructions:\nMake the crab cakes first so they have time to firm up in the refrigerator before you cook them. \nHeat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill. \nTo serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root.\nMince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife. \nPlace the paste in a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the shredded celery root and chives. Give it a final taste and adjust seasoning, if necessary. \n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nOnion: shallots, scallions, red onion\nGarlic: shallots, green onions, leeks\nCrab meat: lobster meat, shrimp meat\nBread crumbs: panko bread crumbs, crushed crackers, crushed rice cakes\nMayonnaise: Greek yogurt, hummus, tahini\nEgg white: chicken egg white, duck egg white\nLime: grapefruit, orange, lemonade\nCilantro: parsley, basil, dill\nSalt and pepper: Himalayan pink salt, kosher salt\nGarlic aioli: aioli made with olive oil, lemon juice, egg yolks, garlic, and anchovy paste\nCelery root: turnip, rutabaga, parsnip\nSour cream: plain yogurt, cottage cheese, ricotta cheese\nMayonnaise: vegan mayonnaise, tahini, hummus" + }, + { + "recipe": "Silver Dollar Pancakes\n1 1/2 cups all-purpose flour\n3 1/2 tablespoons baking powder\n1 tablespoon salt\n1 tablespoon sugar\n1 egg\n1 1/4 cups milk\n3 tablespoons butter, melted\nOil\n1 1/2 cups sour cream\n1 shallot, minced\n1/4 cup dill, chopped\n1/4 capers, chopped\n1 teaspoon lemon juice\n1 pound smoked salmon, cut into 1-inch pieces\nDill sprigs\nInstructions:\nFor Pancakes:In a medium sized mixing bowl, blend together the flour, baking powder, salt, and sugar. In another bowl, whisk together the egg and the milk. While whisking, slowly incorporate the milk mixture into the bowl of the mixed dry ingredients. Continue mixing while adding the melted butter. In a medium nonstick saute pan over medium heat, add enough oil to coat the pan. Using a small spoon, place small dollops of the batter into the pan. Allow the pancakes to brown lightly on one side before flipping them. Cook until golden brown on both sides and cooked through.\nFor Dill and Caper Cream: In a medium sized bowl, mix together the sour cream, shallot, dill, capers, and lemon juice. Season with salt.\nAssembly: Top each individual pancake with a bit of the dill cream and a slice of smoked salmon. Garnish each piece with a small sprig of dill.\n", + "ingredients_alternatives": "Flour: whole wheat flour, spelt flour, rice flour\nBaking powder: baking soda, cornstarch\nSalt: kosher salt, Himalayan pink salt\nSugar: coconut sugar, maple syrup\nEgg: duck egg, goose egg\nMilk: almond milk, soy milk, coconut milk\nButter: coconut oil, ghee\nOil: canola oil, sunflower oil\nSour cream: Greek yogurt, cottage cheese\nShallot: scallion, green onion\nDill: fennel, tarragon\nCapers: pickled capers, jarred capers\nLemon juice: white wine vinegar, apple cider vinegar\nSmoked Salmon: prosciutto, serrano ham\nDill Sprigs: parsley, cilantro" + }, + { + "recipe": "Eboo's Wild Scuppernong Pie\n6 cups black and bronze scuppernongs\n1 1/4 cups water \n2 cups sugar \n1/4 teaspoon baking soda \n1/4 cup cornstarch \n4 tablespoons (1/2 stick) margarine\n2 store-bought roll-out pie crusts \n1 egg, beaten \nInstructions:\nPreheat the oven to 350 degrees F.\nSeparate the pulp and skins of the scuppernongs. Add the skins to a medium saucepan; add the pulp to a small saucepan. Add 1/2 cup water to each saucepan and bring to a boil. Add the sugar to the skins (no sugar to the pulp). Reduce the heat and simmer both pots until the pulp starts to break down, 5 to 6 minutes. Remove the pulp from the heat and strain into the skins, pushing as much juice through the strainer as possible; discard any solids (and seeds). Add the baking soda to the mixture; it will turn green and foam up. Don't worry--just continue to stir and simmer.\nIn a bowl, combine 1/4 cup water and the cornstarch; mix until there are no lumps. Add the cornstarch mixture to the filling and bring back to a boil. Stir in the margarine until melted. Remove from the heat.\nRoll out one of the pie crusts and transfer it to a 9-inch pie pan. Pour the filling into the uncooked crust. Roll out the second crust and set it on top of the pie. Cut vents in the top crust in several places. Brush with beaten egg, using a pastry brush.\nBake until the crust has browned, 50 minutes.\n", + "ingredients_alternatives": "Scuppernongs: blueberries, blackberries, raspberries, strawberries\nWater: apple juice, pineapple juice, coconut water\nSugar: honey, maple syrup, agave nectar\nBaking soda: baking powder, cream of tartar\nCornstarch: flour, arrowroot powder\nMargarine: butter, coconut oil\nEgg: egg whites, egg yolks" + }, + { + "recipe": "Lemon Knots\n12 cups all-purpose flour, plus more for dusting\n2 cups granulated sugar\n12 teaspoons baking powder\n12 tablespoons all-vegetable shortening, such as Crisco\n1/2 cup 2-percent milk\n2 teaspoons lemon extract\n12 eggs\n2 drops cinnamon oil\n2 cups powdered sugar\n1/4 cup milk or water\nInstructions:\nFor the lemon knots: Combine the flour, granulated sugar and baking powder together in a bowl. Add the shortening and work it into the flour.\nAdd the milk, extract, eggs and cinnamon oil in a separate bowl. Mix well. Add the milk mixture to the flour mixture and work with your hands until combined. The dough will be sticky to the touch.\nPreheat the oven to 375 degrees F.\nDust your hands with flour and roll a 5-inch rope-like log out of the dough. Make the dough log into a knot. Place the dough knot onto a cookie sheet. Repeat with the remaining dough. Bake until firm to the touch, about 6 minutes.\nFor the glaze: Combine the powdered sugar and milk and use to glaze the lemon knots.\n", + "ingredients_alternatives": "Flour: whole wheat flour, pastry flour, almond flour\nSugar: coconut sugar, maple syrup, honey\nBaking powder: baking soda, cornstarch\nShortening: butter, coconut oil, ghee\nMilk: almond milk, soy milk, coconut milk\nLemon extract: lemon juice, lime juice\nEggs: duck eggs, goose eggs, quail eggs\nCinnamon oil: nutmeg oil, cardamom oil\nPowdered sugar: confectioners' sugar, icing sugar\nMilk or water: heavy cream, half-and-half" + }, + { + "recipe": "Whole-Wheat Cinnamon-Raisin Bread\n2 cups bread flour, plus more for dusting\n2 cups whole-wheat flour\n1/4 cup nonfat dry milk\n1 large egg\n2 tablespoons canola oil, plus more for brushing\n3 tablespoons honey\n2 teaspoons salt\n1 1/2 teaspoons instant dry yeast\nNonstick cooking spray\n2/3 cup raisins\n1 tablespoon plus 1 teaspoon ground cinnamon\n1/3 cup packed dark brown sugar\nInstructions:\nMake the dough.\nMeasure out 1 1/4 cups very warm water and check the temperature; it should be 120 degrees F to 130 degrees F. Combine both flours, the dry milk, egg, canola oil, honey, salt, yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky.\nLet it rise.\nTransfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes.\nSoak the raisins.\nDry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes. Drain and pat dry.\nFold the dough.\nTransfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough.\nAdd the filling.\nMist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 8-inch square. Brush each square with canola oil, then sprinkle with the cinnamon (it's high in antioxidants!), brown sugar and raisins.\nForm the loaves.\nRoll up each square of dough into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes.\nBake the bread.\nPreheat the oven to 375 degrees F. Brush the loaves with canola oil and bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.\n", + "ingredients_alternatives": "Bread flour: all-purpose flour, whole wheat flour\nNonfat dry milk: buttermilk, sour cream\nCanola oil: olive oil, vegetable oil\nHoney: maple syrup, agave nectar\nSalt: kosher salt, sea salt\nInstant dry yeast: active dry yeast, rapid rise yeast\nRaisins: currants, chopped nuts\nCinnamon: nutmeg, cardamom" + }, + { + "recipe": "Cherry Pecan Spread on Corn Muffins\n1 (6.5-ounce) package cornbread and muffin mix (recommended: Betty Crocker)\n1 egg\n1/3 cup milk\n2 tablespoons butter, melted\n1/2 cup frozen whole corn kernels, thawed\n1 (8-ounce) container strawberry cream cheese (recommended: Philadelphia)\n1/4 cup mascarpone cheese\n1/4 cup chopped dried cherries\n1/4 cup chopped pecans, toasted\n2 teaspoons lemon zest\nInstructions:\nPreheat oven to 400 degrees F. Spray a 6-cup muffin pan with butter-flavored cooking spray; set aside.\nIn a medium bowl, combine corn muffin mix, egg, milk, butter, and corn kernels. Stir until just combined.\nPour equal amounts of mixture into each muffin cup.\nBake in preheated oven for 16 to 18 minutes.\nIn a medium bowl, combine all spread ingredients. Mix thoroughly. Refrigerate until ready to use.\nTo serve, spread warm muffin with Cherry Pecan Spread.\n", + "ingredients_alternatives": "Cornbread mix: all-purpose flour, baking powder, sugar, salt, eggs, milk, butter\nEgg: chicken egg or duck egg\nMilk: cow's milk, almond milk, soy milk\nButter: unsalted butter, coconut oil\nFrozen corn kernels: canned corn, fresh corn\nStrawberry cream cheese: ricotta cheese, goat cheese\nMascarpone cheese: cream cheese, brie cheese\nDried cherries: raisins, cranberries\nPecans: walnuts, hazelnuts\nLemon zest: orange zest, lemon juice" + }, + { + "recipe": "Roasted Chestnuts and Brussels Sprouts\n2 pounds chestnuts\n1 1/2 pounds Brussels sprouts, trimmed\n4 tablespoons unsalted butter\n2 tablespoons minced shallots\n1/4 cup minced fresh herbs\nSalt and freshly ground pepper to taste\nInstructions:\nPreheat oven to 400 degrees.\nWith a sharp knife, score each chestnut 1/4-inch deep all around. Arrange them in one layer in a baking pan and roast for 20 minutes, or until shells have just opened. Peel off both layers of skin with a knife while the nuts are still hot. In a large saucepan of boiling, salted water, cook the Brussels sprouts for 12 to 15 minutes, or until tender. Drain and refresh with cold water. Then thinly slice the cooled Brussels sprouts.\nIn a large skillet set over moderately high heat, melt the butter, add the shallots and cook, stirring, 2 minutes. Add the chestnuts, Brussels sprouts, herbs, and salt and pepper, and saute for 2 to 3 minutes, or until heated through.\n", + "ingredients_alternatives": "Chestnuts: acorns, hazelnuts\nBrussels sprouts: broccoli, cauliflower\nUnsalted Butter: ghee, coconut oil\nShallots: scallions, green onions\nFresh Herbs: parsley, thyme, rosemary\nSalt: kosher salt, sea salt\nPepper: black pepper, white pepper" + }, + { + "recipe": "Mike Mills' Beef Ribs\nFour 2 1/4- to 2 1/2-pound racks center cut beef ribs\nMagic Dust dry rub, recipe follows\nApple City Barbecue Sauce, recipe follows\n4 cups apple juice in a spray bottle\n1/2 cup paprika\n1/4 cup kosher salt, finely ground\n1/4 cup sugar\n1/4 cup powdered mustard\n1/4 cup chili powder\n1/4 cup ground cumin\n2 tablespoons ground black pepper\n1/4 cup granulated garlic\n2 tablespoons cayenne pepper\n1 cup ketchup\n2/3 cup seasoned rice vinegar\n1/2 cup apple juice or cider\n1/4 cup apple cider vinegar\n1/2 cup packed brown sugar\n1/4 cup soy sauce or Worcestershire sauce\n2 teaspoons prepared yellow mustard\n3/4 teaspoon garlic powder\n1/4 teaspoon ground white pepper\n1/4 teaspoon cayenne\n1/3 cup bacon bits, ground in a spice grinder\n1/3 cup peeled and grated apple\n1/3 cup grated onion\n2 teaspoons grated green bell pepper\nInstructions:\nPrepping the meat: There is a skin-like membrane on the back of the ribs. The easiest way to remove it is to start in the middle of the rack and work a table knife or a screwdriver underneath the skin, going all the way across and teasing it up. Slide your forefinger in there and bring your thumb across, holding the rib down and pulling the membrane straight up. It'll peel from the middle.\nOnce you start cooking the ribs, you can't leave the pit or grill unattended for any more than about 20 minutes. You'll need to continually check that the temperature remains between 250 and 275 degrees F at all times in the grill. If it gets too hot, shut the top and bottom drafts to smother the fire. If some of the coals appear to be glowing red, that will cause a hot spot. Don't cook the ribs directly over the hot spot, move them to a different, cooler, part of the grill. If the temperature dips too low, move the ribs to a hot spot for a while and add some hot coals.\nSprinkle ribs liberally with Magic Dust, coating both sides. Put them in a shallow pan or on a cookie sheet and cover them with clear plastic wrap or a lid. Refrigerate them until you're ready to use them. I recommend letting them marinate for at least 1 hour. At the restaurant we dust the ribs up to a day in advance.\nPlace ribs on grill and cook for 1 1/2 to 2 hours. About 10 minutes before you remove the ribs from the grill, mop them with sauce. When you take them off the grill, mop again with sauce and sprinkle some more Magic Dust on them. Serve immediately. Serves 4 very hungry people or you can cut the rack in half to serve 6 to 8 people who have a regular appetite.\nMix all ingredients and store in a tightly covered container. You'll want to keep some in a shaker next to the smoker, grill, or stove. Keeps indefinitely but won't last long.\nCombine the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce or Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan. Bring to a boil over medium-high heat. Stir in the apple, onion, and bell pepper. Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly. Stir it often. Allow to cool, then pour into sterilized glass bottles. A clean glass jar that used to contain mayonnaise or juice works real well. Refrigerate for up to 2 weeks.\n", + "ingredients_alternatives": "Ribs: brisket, pork shoulder, short ribs\nDry Rub: brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, pepper\nBarbecue Sauce: ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, soy sauce, mustard, hot sauce, honey, maple syrup\nApple Juice: cranberry juice, grapefruit juice, orange juice\nPaprika: chili powder, cumin, coriander, caraway seeds, fennel seeds\nSalt: kosher salt, sea salt, Himalayan pink salt\nSugar: brown sugar, maple syrup, agave nectar, honey\nMustard: whole wheat bread crumbs, olive oil, red wine vinegar, lemon juice, water\nChili Powder: cumin, coriander, garlic powder, onion powder, smoked paprika, chipotle powder\nCumin: coriander, caraway seeds, fennel seeds, anise seeds, cardamom pods\nGarlic: minced garlic, garlic powder, instant yeast, active dry yeast, brewer's yeast\nGreen Bell Pepper: chopped green bell pepper, green chili peppers, jalapeno peppers, serrano peppers, banana peppers\nBacon Bits: bacon fat, bacon drippings, bacon-flavored oil, bacon-flavored seasoning blend\nOnion: yellow onion, red onion, sweet onion, shallot, scallion, spring onion" + }, + { + "recipe": "Eggberts Sunriser\n2 to 3 cups canola oil, for frying\n6 cups frozen hash browns \nSalt and freshly ground black pepper\n18 to 20 frozen mini potato wedges \n4 tablespoons butter \n2 cups diced ham \n1 jalapeno, seeded and diced, optional\n1 medium onion, diced \n1 green bell pepper, diced \n1 red bell pepper, diced \n2 cups grated sharp Cheddar\n8 eggs \nStore-bought salsa, for serving\nInstructions:\nPreheat the oven to 300 degrees F.\nPour 3 tablespoons of the oil in a skillet and heat to medium. Add the hash browns and leave them undisturbed for a few minutes. Make sure the skillet's not too hot. Ideally you'll turn them only once and then cook them on the other side--you want them crispy and golden. Sprinkle with salt and pepper. \nIn another skillet, add about an inch of oil. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Fry the potato wedges until golden brown and crisp. Sprinkle with salt and pepper. (You can also bake these in the oven if you prefer.) Drain the hash browns and potato wedges on a paper towel and keep warm.\nHeat 2 tablespoons of the butter in a large skillet until melted. Throw in the ham, jalapenos if using, onions and bell peppers and toss them around for several seconds. Turn off the heat and set the pan aside.\nIn 8 individual skillets (or 1 very large one) layer: the hash browns, the veggie/ ham mixture and then the grated cheese. Bake for a minute or 2, until the cheese is melted. Remove from the oven with an oven mitt, as the skillets will be hot.\nMelt 1 tablespoon of the butter in a nonstick skillet and fry the first 4 eggs, then remove and set aside. Add the remaining tablespoon of butter and fry the remaining 4 eggs.\nPlace the potato wedges over the top of the melted cheese, then top with 1 egg per skillet. Spoon the salsa over the top and serve immediately. Enjoy!\n", + "ingredients_alternatives": "Canola oil: vegetable oil, grapeseed oil, or avocado oil\nFrozen hash browns: sweet potato fries, yukon gold potatoes, or Russet potatoes\nSalt and freshly ground black pepper: kosher salt, sea salt, or Himalayan pink salt\nMini potato wedges: small potato cubes, or crispy fried tater tots\nButter: coconut oil, ghee, or vegan butter substitute\nDiced ham: Canadian bacon, prosciutto, or cooked bacon\nJalapeno: serrano pepper, or diced green chili pepper\nOnion: yellow onion, red onion, or scallions\nGreen bell pepper: Anaheim pepper, or Poblano pepper\nRed bell pepper: Santa Rosa pepper, or California pepper\nSharp Cheddar: white cheddar, or Monterey Jack cheese\nEggs: tofu, or egg substitutes\nStore-bought salsa: guacamole, or homemade salsa" + }, + { + "recipe": "Corsican Chestnut Beignets\n1 1/4 cups warm milk (110 degrees F)\n1 egg, beaten\n2 1/2 cups all-purpose flour\n2 cups chestnut flour\nPinch salt\nOil, for frying\n1 cup honey\nPowdered sugar, for garnish, optional\n1 package active dry yeast\n3/4 cup granulated sugar\n2 tablespoons vegetable shortening\nInstructions:\nPreheat the fryer to 360 degrees F.\nIn the bowl of an electric mixer, fitted with a dough hook, add the yeast, sugar, shortening, and milk, mix for 2 minutes. Add the egg. Mix well. Add 2 cups of the flour, the chestnut flour and salt. Beat at low speed until all of the flour is incorporated, about 1 minute. Then beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl.\nUsing your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 2 hours.\nTurn the dough out onto a floured surface and pat the dough into a rectangle about 1-inch thick. Lightly dust the surface of the dough. Roll out the rectangle to 12 1/2 inches long by 10 inches wide and about 1/4-inch thick. With a sharp knife, cut the dough into 20 (2 1/2-inch) square beignets. Fry the beignets, a couple at a time until golden brown and crispy on all sides, about 3 to 5 minutes.\nRemove and drain on paper towels. Drizzle with honey or sprinkle with powdered sugar. Serve warm.\n", + "ingredients_alternatives": "Warm milk: almond milk, soy milk, coconut milk\nEgg: duck egg, goose egg, quail egg\nAll-purpose flour: whole wheat flour, barley flour, rice flour\nChestnut flour: oat flour, rye flour\nSalt: kosher salt, Himalayan pink salt\nOil: canola oil, grapeseed oil, sunflower oil\nHoney: maple syrup, agave nectar\nPowdered sugar: confectioners' sugar, icing sugar\nYeast: baking powder, baking soda\nGranulated sugar: brown sugar, turbinado sugar\nVegetable shortening: butter, lard" + }, + { + "recipe": "Easy German Potato Salad\n2 pounds white new potatoes, cut in half\nKosher salt\nExtra-virgin olive oil\n8 bacon slices, cut into lardons\n1 onion, cut into 1/4-inch dice\n1/2 cup chicken stock\n1/4 cup apple cider vinegar\n1 bunch fresh chives, finely chopped\nInstructions:\nToss the potatoes in a medium saucepan, cover generously with water and season generously with salt. Bring the pot to a boil and reduce to a simmer until the potatoes are fork tender, about 20 minutes. Drain and reserve.\nCoat a large straight-sided saute pan lightly with olive oil. Toss in the bacon and bring the pan to a medium heat. When the bacon is brown and crispy, toss in the onions and cook them until they are very soft and aromatic, 7 to 8 minutes. Add the stock and vinegar. Toss in the potatoes when they are still warm and cook until the liquid has absorbed into the potatoes. Taste and season with salt if needed. Toss in the chives and serve warm or at room temperature.\n", + "ingredients_alternatives": "White potatoes: sweet potatoes, yams, taro root\nKosher salt: sea salt\nOlive oil: avocado oil, grapeseed oil, walnut oil\nBacon: pancetta, prosciutto, serrano ham\nOnion: scallions, shallots, red onion\nChicken stock: vegetable broth, chicken bouillon\nApple cider vinegar: balsamic vinegar, white wine vinegar\nChives: parsley, cilantro, dill" + }, + { + "recipe": "Chocolate Peanut Butter Crunch Cookies\nor 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening\n3/4 cup firmly packed brown sugar\n3/4 cup granulated sugar\n1/2 cup Jif® Creamy Peanut Butter\n2 large egg\n1 tsp. vanilla extract\nCrisco® Original No-Stick Cooking Spray\n3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening\n2 cups quick rolled oats\n1 cup Pillsbury BEST® All Purpose Flour\n1 tsp. baking soda\n1 tsp. baking powder\n1 tsp. salt\n3/4 cup milk chocolate chips\n3 (2.1 oz.) chocolate covered crisp peanut buttery candy bars*, cut crosswise into 1/4-inch pieces\nInstructions:\nHEAT oven to 375 degrees F. Coat cookie sheets with no-stick cooking spray.\nBEAT shortening, brown sugar, granulated sugar, peanut butter, eggs and vanilla in large bowl on medium speed of electric mixer until well blended. Combine oats, flour, baking soda, baking powder and salt in small bowl. Gradually mix into shortening mixture at low speed just until blended. Cover and chill 30 minutes.\nSTIR in chocolate chips and candy bars. Drop by heaping teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 8 minutes or until lightly browned. Cool 2 minutes. Remove to wire racks to cool completely.\n*Butterfinger candy bars were used in recipe testing.\n", + "ingredients_alternatives": "Butter Flavor All-Vegetable Shortening: Earth Balance Vegan Butter or coconut oil\nBrown Sugar: muscovado sugar, turbinado sugar, demerara sugar\nGranulated Sugar: superfine sugar, confectioners' sugar\nPeanut Butter: almond butter, cashew butter\nEgg: flaxseed egg substitute or mashed banana\nVanilla Extract: almond extract, coconut extract\nCooking Spray: olive oil spray or avocado oil spray\nAll-Purpose Flour: whole wheat flour or spelt flour\nBaking Soda: baking powder\nBaking Powder: cornstarch\nSalt: kosher salt or Himalayan pink salt\nChocolate Chips: dark chocolate chips or semisweet chocolate chips\nCandy Bars: Reese's Pieces or M&M's\n\nNote: Some of these alternatives may not have the exact same taste or texture as the original ingredient, so feel free to experiment and find the combination that works best for you!" + }, + { + "recipe": "Steamed Egg Custard\n1/4 pound medium raw shrimp, shelled, deveined and diced\n2 tablespoons chopped Virginia ham\n1/2 teaspoon salt\n1/4 teaspoon white pepper\n4 eggs, lightly beaten\n1 1/4 cups water\n1 tablespoon chopped green onion\n2 teaspoons soy sauce\n1 teaspoon sesame oil\n1/2 teaspoon hot pepper sauce\nInstructions:\nIn a bowl, combine shrimp, ham, salt, white pepper and mix well. Combine eggs and butter in another bowl. Combine dressing ingredients in a small bowl.\nPour shrimp mixture and egg mixture into a heatproof glass pie dish and cover with another heatproof glass pie dish. Prepare a wok for steaming (wok should have 2 inches of simmering water in it) and place the pie dish in the wok, cover and steam over a medium heat for 15 minutes.\nSpoon dressing on top and serve.\n", + "ingredients_alternatives": "Shrimp: scallops, squid, mussels\nHam: prosciutto, serrano ham\nSalt: kosher salt, sea salt\nWhite pepper: black pepper\nEggs: duck eggs, quail eggs\nWater: chicken broth, vegetable broth\nGreen onion: scallions, leeks\nSoy sauce: tamari, coconut aminos\nSesame oil: grapeseed oil, sunflower oil\nHot pepper sauce: sriracha, Frank's RedHot" + }, + { + "recipe": "Shrimp and Mahi Mahi Citrus Ceviche\n12 ounces large shrimp, shelled, deveined, halved and diced\nKosher salt\n12 ounces boneless, skinless mahi mahi fillets (or other firm white fish)\n6 ribs celery\n1/4 cup lime juice\nJuice of 1 orange\n2 teaspoons ground cumin\n1/8 teaspoon cayenne pepper\nFreshly cracked black pepper\n2 tablespoons finely chopped fresh cilantro\n4 cups canola oil, for frying\nThree 6-inch corn tortillas, sliced into strips\nKosher salt\n1 lime, cut into wedges\nInstructions:\nFor the ceviche: Place the shrimp into a pot of salted water. Place over medium heat and cook until just starting to turn opaque, 2 to 3 minutes. Drain before adding to the rest of the ceviche.\nMeanwhile, dice the mahi mahi into 1/4-inch pieces and set aside in a large nonreactive bowl.\nPeel the celery and place in a food processor with the lime juice and orange juice. Puree until smooth and set aside. Add the celery puree to the fish and sprinkle with the cumin, cayenne and some salt and black pepper. Add the shrimp and stir well to incorporate. Cover and chill the ceviche in the fridge for 15 to 20 minutes. The shrimp will turn pink and the fish will turn white when cooked. Toss with the cilantro just before serving.\nFor the tortilla strips: In a large cast-iron pot over medium-high heat (or in countertop fryer), bring the oil to 325 degrees F. Add the tortilla strips and fry until golden brown, 3 to 4 minutes. Remove to towel-lined dish and drain. Season with salt.\nTo plate: Spoon the ceviche into a serving bowl and garnish with the tortilla strips and lime wedges.\n", + "ingredients_alternatives": "Shrimp: scallops, lobster, squid\nMahi mahi: salmon, tilapia, cod\nCelery: carrots, bell peppers, onions\nLime juice: grapefruit juice, pineapple juice\nOrange juice: grapefruit juice, pineapple juice\nCumin: coriander, paprika\nCayenne pepper: red pepper flakes, chili powder\nBlack pepper: white pepper, nutmeg\nCilantro: parsley, basil, dill\nCanola oil: olive oil, avocado oil, grapeseed oil" + }, + { + "recipe": "Jerk Cream\n2 1/2 cups heavy whipping cream\n1 tablespoon Jimmy's Jamaican Jerk Marinade, recipe follows\n2 teaspoons Worcestershire sauce\n1/2 teaspoon Roasted Garlic Puree, recipe follows\n1/2 teaspoon kosher salt\n1/4 teaspoon Hungarian paprika\n1/4 teaspoon Spanish paprika\n1/4 teaspoon chile powder\n1/8 teaspoon Angel Dust Cajun Seasoning, recipe follows\n1/8 teaspoon freshly ground black pepper\n1/8 teaspoon ground white pepper\n1/8 teaspoon crushed red pepper flakes\n2 tablespoons unsalted butter, chilled and cut into pieces\n2 tablespoons ground allspice\n1/2 teaspoon ground nutmeg\n1/2 teaspoon ground cinnamon\n1 1/4 teaspoon ground cloves\n1/2 cup sliced green onion, white and green parts\n1 tablespoon seeded, chopped habanero chile\n1 1/2 teaspoons minced garlic\n2 tablespoons fresh thyme leaves\n2 tablespoons freshly squeezed Key lime, or regular lime juice\n2 tablespoons canola oil\n1 tablespoon soy sauce\n1 tablespoon dark rum\n1 1/2 teaspoons grated fresh ginger\n1 1/2 teaspoons honey\n1 1/2 teaspoons cane syrup or light molasses\n1 1/2 teaspoons freshly ground black pepper\n1 teaspoon dark brown sugar\n3/4 teaspoon Worcestershire sauce\n1/2 teaspoon habanero hot pepper sauce\n1/4 teaspoon salt\n1/8 teaspoon crushed red pepper flakes\n1 cup peeled garlic cloves\n1 cup extra virgin or regular olive oil\n3 tablespoons Hungarian paprika\n1 1/2 tablespoons Spanish paprika\n5 teaspoons salt\n1 1/4 teaspoons dried thyme leaves\n1 1/4 teaspoons dried oregano\n1 teaspoon ground white pepper\n1/2 teaspoon dried basil\n1/2 teaspoon cayenne pepper\n1/4 teaspoon freshly ground black pepper\n1/8 teaspoon garlic powder\n1/8 teaspoon onion powder\nInstructions:\nCombine all ingredients except butter in a medium saucepan over high heat. When the mixture comes to a boil, reduce the heat to medium and simmer, stirring occasionally, for 15 minutes. Strain the sauce through a fine -- mesh strainer, return it to the saucepan, and stir in the butter. Set aside. If refrigerating the sauce overnight, gently reheat for 1 minute, whisk in 1 tablespoon cold water, and continue whisking over low heat until sauce is heated through. Do not boil.\nPrepare the marinade by adding the allspice, nutmeg, cinnamon, and cloves to a small skillet. Heat the spices over medium -- low heat for 45 to 60 seconds, stirring frequently. Transfer to a coffee grinder and grind to a fine powder. Put the spice mixture and the remaining ingredients into a blender and puree into a thick paste. Store in a covered container and refrigerate for up to a week.\nROASTED-GARLIC PUREE Preheat the oven to300 degrees.\nPlace the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.\nStrain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator.\nCombine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about 2 months.\n", + "ingredients_alternatives": "Heavy Whipping Cream: half-and-half, heavy cream, whole milk\nJimmy's Jamaican Jerk Marinade: soy sauce, olive oil, lime juice, allspice, thyme, garlic, scotch bonnet peppers\nWorcestershire Sauce: tamari, soy sauce, tamarind paste, rice vinegar, spices\nRoasted Garlic Puree: roasted garlic, olive oil, lemon juice, salt\nKosher Salt: Himalayan pink salt, sea salt, kosher salt\nHungarian Paprika: smoked paprika, sweet paprika, Spanish paprika\nSpanish Paprika: smoked paprika, sweet paprika, Spanish paprika\nChile Powder: cayenne pepper, red pepper flakes, ancho chili powder\nAngel Dust Cajun Seasoning: cayenne pepper, paprika, garlic powder, onion powder, oregano, thyme\nFreshly Ground Black Pepper: black peppercorns, freshly ground black pepper\nCrushed Red Pepper Flakes: red pepper flakes, crushed red pepper\nUnsalted Butter: clarified butter, ghee, vegan butter\nAllspice: ground allspice, ground cinnamon, ground nutmeg, ground cloves\nGround Nutmeg: ground nutmeg, ground cinnamon, ground cloves\nGround Cinnamon: ground cinnamon, ground nutmeg, ground cloves\nGround Cloves: ground cloves, ground cinnamon, ground nutmeg\nSeeded, Chopped Habenero Chile: jalapeno peppers, habanero peppers, cayenne pepper\nMinced Garlic: garlic, minced garlic, garlic powder\nFresh Thyme Leaves: fresh thyme, dried thyme, oregano\nFreshly Squeezed Key Lime Juice: key lime juice, lime juice, lemon juice\nCanola Oil: vegetable" + }, + { + "recipe": "Dumpling Soup With Bacon and Snow Peas\n4 slices thick-cut bacon, cut into 1/2-inch pieces\n2 tablespoons minced peeled ginger\n1 bunch scallions, chopped\nKosher salt\n1 teaspoon sugar\n4 cups low-sodium chicken broth\n2 tablespoons cornstarch\n2 tablespoons sesame oil\nFreshly ground pepper\n4 ounces snow peas, trimmed and cut into 1-inch pieces\n2 plum tomatoes, cut into 1-inch pieces\n1 bunch watercress, tough stems trimmed, cut into 2-inch pieces\n1 pound frozen Asian-style dumplings or pot stickers\nInstructions:\nCook the bacon in a Dutch oven or large pot over medium-high heat until browned around the edges, about 5 minutes. Add the ginger, half of the scallions, 1 teaspoon salt and the sugar; stir-fry 30 seconds. Add the broth and 1 cup water; cover and bring to a boil. Meanwhile, combine the cornstarch and 3 tablespoons water in a small bowl. Add the sesame oil and 1 teaspoon pepper and stir to combine.\nAdd the snow peas, tomatoes, watercress and dumplings to the boiling broth mixture. Stir the cornstarch mixture again and add to the soup. Cook, stirring occasionally, until the dumplings are tender and the broth thickens slightly, 3 to 5 minutes. Stir in the remaining scallions and season with pepper.\n", + "ingredients_alternatives": "Bacon: pancetta, prosciutto, serrano ham\nGinger: turmeric, galangal, wasabi\nScallions: green onions, shallots, leeks\nSalt: Himalayan pink salt, kosher salt\nSugar: brown sugar, maple syrup, honey\nChicken broth: vegetable broth, chicken stock, dashi (Japanese cooking stock)\nCornstarch: arrowroot powder, tapioca flour\nSesame oil: rice bran oil, avocado oil, grapeseed oil\nPepper: black pepper, white pepper, Szechuan pepper\nWatercress: bok choy, mustard greens, arugula\nDumplings: wontons, dumpling wrappers, gyoza" + }, + { + "recipe": "Camarones A La Diabla\nThirty-two 16/20 shrimp, deveined\n1 teaspoon chopped garlic \n2 ounces extra-virgin olive oil \n8 drops Worcestershire sauce \n15 Mexican chiles de arbol\n10 large Roma tomatoes\n8 ounces freshly squeezed orange juice \n1 teaspoon salt, or more if needed \n3 chipotle chiles, from a 12-ounce can chipotles in adobo\n1 clove garlic\n1/4 medium yellow onion, sliced \n1 cup (2 sticks) unsalted butter\n1/2 yellow onion, sliced \n1/2 green pepper, sliced \n1/2 red pepper, sliced \n1/2 yellow pepper, sliced \n1 cup ketchup \nInstructions:\nFor the shrimp marinade: Combine shrimp with garlic, olive oil and Worcestershire sauce in a bowl. Marinate 24 hours in fridge.\nFor the diabla sauce: Heat a griddle over high heat. Toast the chiles and tomatoes, 15 minutes on each side. Set aside.\nIn a blender, add fresh orange juice, whole toasted chiles and tomatoes, salt, chipotles, garlic and onions. Blend until everything is blended well (no chunks). Set sauce to the side.\nFor the camarones: In a pan on high heat add butter and marinated shrimp. Cook until the shrimp turns pink, then add onions and peppers. Saute for about 2 minutes. Add ketchup and about 12 ounces diabla sauce. Boil for about 2 minutes. Ready to serve.\n", + "ingredients_alternatives": "Shrimp: scallops, lobster, crab\nGarlic: shallots, scallions, leeks\nOlive oil: avocado oil, grapeseed oil, sesame oil\nWorcestershire sauce: soy sauce, tamari, fish sauce\nChiles de Arbol: jalapenos, serrano peppers, habaneros\nTomatoes: bell peppers, cherry tomatoes, grape tomatoes\nOrange juice: pineapple juice, cranberry juice, apple juice\nSalt: sugar, honey, maple syrup\nChipotle chiles: smoked paprika, ancho chiles, guajillo chiles\nGarlic: onions, leeks, scallions\nYellow onion: red onion, yellow squash, zucchini\nUnsalted butter: coconut oil, ghee, duck fat\nGreen pepper: broccoli, cauliflower, Brussels sprouts\nRed pepper: bell peppers, red cabbage, radishes\nYellow pepper: banana peppers, padrón peppers, Hungarian wax peppers" + }, + { + "recipe": "Sunny's Easy Breakfast Cottage Pie\n2 tablespoons vegetable oil or unsalted butter\n1 pound maple-flavored and/or spicy breakfast sausage (loose in the large tube) \n2 links (8 ounces) Mexican chorizo \nOne 14-ounce bag frozen fire-roasted or charred onions and peppers, chopped\nKosher salt and freshly ground black pepper \n1 cup shredded mozzarella cheese \n6 slices American cheese \nOne 16-ounce bag frozen shredded hash browns, thawed\n4 tablespoons salted butter, melted \n2 tablespoons steak rub or BBQ seasoning blend \nKosher salt and freshly ground black pepper \nHot sauce, such as Cholula or Frank's, for serving, optional\n6 to 8 sunny-side up eggs, for serving, optional\nInstructions:\nPreheat the oven to 400 degrees F.\nFor the bottom layer: In a large pan on medium-high heat, add the oil, sausage and chorizo. Using a wooden spatula or, even better, a wired and wavy potato masher, break up the chorizo and sausage until they are homogenous and resemble ground beef in its tiniest form. Once broken down, continue to cook until the sausage is cooked through and orange fat is rendered from the chorizo, 10 to 12 minutes. Using a slotted spoon to drain off excess fat, transfer the mixture to an 8-by-8-inch casserole dish.\nFor the middle layer: In the same pan with the remaining fat from the meat, quickly add and saute the onions and peppers with a pinch of salt and pepper until tender and the moisture from being frozen is cooked out, 5 to 8 minutes. As before, use a slotted spoon to transfer the pepper/onion mixture to the casserole dish, draining off excess fat, and evenly spread this mixture over the top of the meat layer.\nNext, evenly layer the mozzarella cheese over the vegetables. Then use the American cheese slices to create another layer, pressing down once done to make everything level and compact.\nFor the top layer: In a large bowl, add the hash browns, butter, steak rub and remaining fat from the pan. Season generously with salt and pepper and toss to coat. Sprinkle this layer on top of the cheese and gently press down, but not too tight so steam can escape.\nBake, uncovered, until the top is golden brown, 25 to 30 minutes. Serve with a shake of hot sauce or sunny-side up eggs over the top.\n", + "ingredients_alternatives": "Vegetable oil or Unsalted Butter: Avocado oil, Ghee\nMaple-Flavored and/or Spicy Breakfast Sausage: Italian sausage, Chorizo\nMexican Chorizo: Andouille sausage, Kielbasa\nFire-Roasted or Charred Onions and Peppers: Roasted red bell peppers, roasted red onion\nKosher Salt and Freshly Ground Black Pepper: Sea salt, Himalayan pink salt\nShredded Mozzarella Cheese: Parmesan cheese, Provolone cheese\nAmerican Cheese: Cheddar cheese, Colby cheese\nFrozen Shredded Hash Browns: Potato hash browns, Yukon gold potatoes\nSalted Butter, Melted: Brown butter, clarified butter\nSteak Rub or BBQ Seasoning Blend: Montreal steak seasoning, Texas-style BBQ seasoning\nHot Sauce: Sriracha, salsa roja\nSunny-Side Up Eggs: Poached eggs, fried eggs" + }, + { + "recipe": "Caramelized Orange Parfait\n8 oranges\n1/2 cup turbinado sugar \n1/4 cup orange liqueur \n1 teaspoon sea salt \n1/2 teaspoon fresh ground black pepper \n1 cup heavy cream \n1 large vanilla bean, split, seeds scraped\n1/2 cup mascarpone cheese, room temperature \nExtra-virgin olive oil, for drizzling, optional \n1/2 teaspoon ground cinnamon, plus for garnish, optional \nInstructions:\nPreheat the oven to 400 degrees F. Set a wire rack over a baking sheet.\nSlice of the top and bottom of the oranges using a serrated knife. Place the oranges, cut side down, on the cutting board and slice away the outer layer of skin and pith to just reveal the flesh. Cut the oranges into 1/2-inch-thick slices and then into quarters. Place the oranges in a bowl and add the turbinado sugar and orange liqueur; toss to coat. Arrange the oranges on the wire rack and transfer to the oven. Cook until the sugar has caramelized, 13 to 15 minutes. Let cool, then sprinkle the oranges with the salt and pepper. Reserve to the side.\nCombine the heavy whipping cream and vanilla seeds in a medium mixing bowl. Whisk until soft peaks form. Fold in the mascarpone and set aside.\nTo assemble: Spoon a dollop of mascarpone whipped cream into 4 to 6 footed parfait glasses. Top with a layer of caramelized oranges. Repeat four more times, so there are five layers of whipped cream and oranges in each glass. Refrigerate the parfaits for 20 minutes to set up.\nGarnish each parfait with a drizzle of olive oil and a pinch of cinnamon, if using. Serve immediately.\n", + "ingredients_alternatives": "Oranges: grapefruits, lemons, tangerines\nTurbinado sugar: brown sugar, coconut sugar\nOrange liqueur: Triple Sec, Grand Marnier, Cointreau\nSea salt: kosher salt, Himalayan pink salt\nFresh ground black pepper: black pepper, white pepper\nHeavy cream: whole milk, half-and-half\nVanilla bean: cinnamon, nutmeg\nMascarpone cheese: ricotta cheese, goat cheese\nExtra-virgin olive oil: avocado oil, grapeseed oil\nGround cinnamon: nutmeg, cardamom" + }, + { + "recipe": "Roasted Pork Butt\n1 (5-pound) pork shoulder, bone-in, untrimmed and not tied\nSalt\nFreshly ground black pepper\n1 cup Creole seasoning\n1/2 cup olive oil\nInstructions:\nPreheat the oven to 400 degrees F. Season all sides of the pork with salt and pepper. Combine the Creole seasoning and olive oil in a small bowl to make a paste. Rub the paste all over the pork. Place the pork, fat side up on a rack in a roasting pan. Roast the pork for 30 minutes. Reduce the heat to 250 degrees F and continue to cook for 6 1/2 hours. Remove from the oven and cool completely. Remove the meat from the pan and using two forks, shred all of the meat.\n", + "ingredients_alternatives": "Pork shoulder: chicken thighs, beef brisket, lamb shoulder\nSalt: kosher salt, sea salt\nBlack pepper: white pepper, pink peppercorns\nCreole seasoning: Cajun seasoning, smoked paprika, curry powder\nOlive oil: avocado oil, grapeseed oil, walnut oil" + }, + { + "recipe": "Zinfully Delicious Short Ribs\n12 bone-in meaty beef short ribs of similar weight and size\nSalt and freshly ground black pepper\nAbout 1 teaspoon allspice, or a couple pinches ground cloves\nAbout 1 tablespoon smoked sweet paprika, a scant palmful\n4 tablespoons vegetable or olive oil\n4 large cloves garlic\n1 red Fresno chile pepper, chopped\n4 bay leaves\n1 cup loosely packed fresh flat-leaf parsley\nA few stems fresh rosemary, needles picked\n2 medium onions, cut into wedges with root end attached\n3 large carrots, sliced on an angle or chopped into bite-size pieces\n2 small ribs celery with leafy tops\n1 (750 ml) bottle red zinfandel wine\n4 cups beef stock\n4 tablespoons butter\n4 tablespoons all-purpose flour\nCrusty bread, for serving\n2 cups arugula, for serving\n2 tablespoons extra-virgin olive oil\n1 large or 2 medium carrots, peeled and finely chopped\n2 medium onions, finely chopped\n2 to 3 ribs celery with leafy tops, finely chopped\n3 to 4 cloves garlic, finely chopped\nSalt and freshly ground black pepper\n1 bay leaf\n3 tablespoons tomato paste\n2 cups beef stock\n4 cooked short ribs, meat pulled and shredded plus 1 cup braising liquid\n1 pound pappardelle pasta\n1 (750 ml) bottle dry red wine\nPecorino Romano cheese\nFresh flat-leaf parsley, chopped\nInstructions:\nPreheat the oven to 350 degrees F.\nPat the ribs dry and season liberally with salt, pepper, allspice, and paprika.\nIn a large Dutch oven heat the oil, a couple of turns of the pan, over high heat. Add the meat and brown in two batches, turning frequently. Remove the ribs to a plate, pour off the fat, as necessary.\nWhile the meat browns, make a flavor paste by adding the garlic, chile, bay leaves, parsley, and rosemary to a food processor and pulse the processor to finely chop. Remove and reserve the paste.\nOnce all of the meat has been browned and the fat has been poured off, add the remaining oil, onions, carrots, and celery to the pan, season with salt and pepper and stir 5 to 10 minutes, until soft, remove the mixture to a plate. Add in the flavor paste and stir 5 minutes more. Deglaze the pan with wine and reduce by 2/3, about 15 minutes. Return the ribs to the pot and add the stock. Bring the mixture to a boil, cover and move the ribs into the oven and cook 2 1/2 hours. Add the onions and carrots back to the pot for the last 20 to 30 minutes of cooking time.\nRemove 4 ribs, for Short Rib Ragu with Drunken Pappardelle, recipe follows, if desired.\nCool the remaining 8 ribs completely, then refrigerate.\nTo serve, skim the fat from the beef, reheat uncovered, over medium heat. Cook 20 minutes or so, to heat through. Remove the ribs and reserve.\nIn a small saute pan, melt 4 tablespoons butter. Whisk in 4 tablespoons flour to make a light brown roux, about 5 minutes. Add 1 cup of rib sauce into the roux pan, then add back into the stew pot. Reduce the sauce until thickened, about 20 more minutes.\nWhen the beef ribs are ready to serve, bring the water to a boil, salt the water and cook the egg noodles to al dente. Drain the noodles and return them to the hot pot. Toss the noodles with butter, salt, nutmeg, and chives, to taste. Serve 2 ribs per person with crusty bread, arugula, and sauce.\nShort Rib Ragu with Drunken Pappardelle:\nHeat the extra-virgin olive oil in Dutch oven over medium-high heat, add the carrots, onions, celery, garlic and season with salt, and pepper. Cook until very tender, then stir in the tomato paste, stock, short rib meat, and braising sauce. Heat through, then cool completely and store for make-ahead meal. Skim the fat and reheat, covered, over medium heat.\nWhile the sauce reheats, bring 5 to 6 cups of water to a boil with 1 bottle red wine. Add the pasta and cook to al dente. Drain the pasta and toss with sauce to coat, then top with Pecorino cheese and chopped parsley.\n", + "ingredients_alternatives": "Bone-in meaty beef short ribs: brisket, chuck roast, or round steak\nSalt and freshly ground black pepper: kosher salt, sea salt\nAllspice: nutmeg, cinnamon\nSmoked sweet paprika: smoked paprika, chipotle powder\nVegetable or olive oil: avocado oil, grapeseed oil, canola oil\nGarlic: shallots, green onions\nRed Fresno chile pepper: jalapeno, serrano pepper\nBay leaves: thyme, rosemary\nOnions: yellow onions, white onions\nCarrots: sweet potatoes, turnips, rutabaga\nCelery: parsley, cilantro\nWine: red wine, white wine, sparkling wine\nBeef stock: chicken stock, vegetable broth\nButter: unsalted butter, clarified butter\nFlour: all-purpose flour, whole wheat flour\nCrusty bread: baguette, ciabatta, focaccia\nArugula: kale, spinach, lettuce\nTomato paste: tomato sauce, tomato puree\nPappardelle pasta: spaghetti, linguine, fettuccine\nDry red wine: cabernet sauvignon, merlot, syrah" + }, + { + "recipe": "Virgin Blueberry Fizz\n1/4 cup fresh blueberries, plus 3 blueberries for garnish\n1 ounce Fresh Mint Syrup, recipe follows\nA hefty splash of sparkling lemonade \n1 small sprig fresh mint, for garnish \n3/4 cup sugar\n1 large bunch fresh mint (about 1 ounce) \nInstructions:\nAdd the blueberries to a lowball glass and crush with a muddler. Add the Fresh Mint Syrup and fill the glass with ice. Top with the sparkling lemonade and stir everything together with a spoon. Thread 3 blueberries and the mint sprig on a small skewer and set on the side of the glass for garnish. Serve immediately.\nStir together the sugar and 3/4 cup water in a small saucepan. Bring to a simmer over medium heat and cook until the sugar completely dissolves, 3 to 5 minutes. Turn off the heat. Use your hands to tear the bunch of mint in half and add it to the saucepan. Using a spoon, press down the mint to make sure that it is completely submerged. Allow the syrup to cool to room temperature in the saucepan, about 1 hour. Strain the mixture through a fine-mesh strainer set over a small bowl or liquid measuring cup. Use the back of a spoon to press down on the mint to extract as much flavor as possible. The syrup can be used immediately and will keep in the refrigerator for up to 2 weeks.\n", + "ingredients_alternatives": "Blueberries: raspberries, strawberries, blackberries\nFresh Mint Syrup: basil syrup, lemon verbena syrup\nSparkling lemonade: grapefruit juice, cranberry juice\nGarnish: rosemary sprig, thyme sprig" + }, + { + "recipe": "Drunken Chicken\nKosher salt\nOne 3 1/2- to 4-pound whole chicken, trimmed of excess fat\n1-inch piece ginger, peeled and sliced into 5 coins\n1 whole scallion, cut in half\n1 cup Shaoxing rice wine\n2 teaspoons granulated sugar\n1 tablespoon goji berries, optional\nThinly sliced scallions soaked in ice water, for garnish, optional\nInstructions:\nSprinkle 2 tablespoons salt on the chicken, making sure to season the inside of the cavity. Leave the chicken at room temperature for 1 hour.\nMeanwhile, bring 4 quarts of cold water to a boil over medium-high heat in a 7-quart Dutch oven. Add 2 tablespoons salt, the ginger and whole scallion. Slowly lower the chicken into the boiling water with the breast side up. Bring the water back up to a gentle boil.\nCarefully lift the chicken out using the handles of 2 wooden spoons or 2 pairs of chopsticks positioned under the wings; be careful not to tear the skin (do not use tongs as they can easily tear the skin). Lift the chicken just high enough and tilt it so all the water drains from the cavity into the pot; this allows cold water in the cavity to drain and ensures even cooking.\nLower the chicken back into the water. Bring the water back to a gentle simmer and reduce the heat to low. Cook, covered, until the juices run clear when the chicken is pierced between the leg and thigh, 33 to 35 minutes. Right before the chicken is done, prepare a large bowl of ice water.\nTransfer the chicken to ice water breast-side down; reserve the liquid the chicken poached in. Let the chicken cool for about 10 minutes, flipping it once after about 5 minutes. (The ice bath prevents the chicken from overcooking, but also helps to firm the meat and tighten the skin.)\\u202f Remove the chicken, letting the excess water drain off. \nWhisk together 2 cups of the reserved poaching liquid, the wine, sugar and 1 teaspoon salt in a medium bowl until the sugar dissolves. Set aside to cool to room temperature. \nCarve the chicken with a meat cleaver or chef's knife: Start by detaching both leg quarters (leg and thigh together) from the body. Chop the leg quarters through the bone into roughly 3/4-inch pieces. Cut off the wings and drumettes. Split the wing flat lengthwise to expose the meat. Cut the breast bone down the center to separate the two breast halves. Cut each half through the bone into 3/4-inch pieces. Lay the chicken pieces in a 2-quart casserole dish in a single layer. \nSprinkle the goji berries if using around the chicken. Pour the wine mixture over the chicken making sure it\\u2019s submerged; add a little more poaching liquid if it\\u2019s not. Cover and refrigerate overnight or up to 2 days. \nServe cold, taking the chicken pieces out of the marinade and garnishing them with the goji berries and thinly sliced scallions if using. \n", + "ingredients_alternatives": "Kosher salt: sea salt\nChicken: duck, turkey, pork\nGinger: galangal, lemongrass\nScallion: onion, shallot\nRice wine: sake, mirin\nSugar: honey, maple syrup\nGoji berries: dried apricots, dates" + }, + { + "recipe": "Berries and Cream Cake Roll\nCrisco® Flour No-Stick Spray\n4 large eggs, separated\n3/4 cup granulated sugar\n1 tsp. vanilla extract\n3/4 cup Pillsbury SOFTASILK® Cake Flour, or Pillsbury BEST® All Purpose Flour\n3/4 tsp. baking powder\n1/4 tsp. salt\nPowdered sugar\n1 cup Smucker's® Strawberry Preserves, or Smucker's® Low Sugar Strawberry Preserves\n1 cup heavy cream\nFresh fruit and mint sprigs for garnish (optional)\nInstructions:\nHEAT oven to 375 degrees F. Spray 15 x 10 x 1-inch jelly roll pan with flour no-stick cooking spray.\nBEAT egg whites on high speed 4 to 5 minutes or until stiff peaks form. Beat egg yolks in separate bowl 3 minutes or until slightly thick and light lemon colored. Add sugar and vanilla to egg yolks; continue to beat 1 minute.\nSIFT together flour, baking powder and salt in small bowl. Add to egg yolk mixture. Fold in beaten egg white. Pour into prepared pan, spreading batter evenly.\nBAKE 8 to 10 minutes or until golden brown. Sprinkle powdered sugar onto clean kitchen towel. Loosen cake edges from pan. Immediately invert onto towel. Gently roll cake with the towel into a log, starting at long end. Cool completely, about 45 minutes.\nCHILL beaters and mixing bowl from electric mixer 10 minutes in preparation for next step. Stir preserves slightly for easier spreading.\nBEAT cream in chilled bowl with chilled beaters until stiff. Unroll cake; spread carefully with preserves, then with whipped cream. Reroll cake without towel. Wrap in plastic wrap. Chill 2 to 3 hours or overnight.\nSPRINKLE with powdered sugar; garnish with fruit and mint, if desired, before serving.\n", + "ingredients_alternatives": "Flour: all-purpose flour, bread flour, whole wheat flour\nEggs: duck eggs, goose eggs, quail eggs\nSugar: brown sugar, white granulated sugar, confectioners' sugar\nVanilla extract: almond extract, coconut extract\nBaking powder: baking soda, cornstarch\nSalt: kosher salt, sea salt\nPowdered sugar: confectioners' sugar, icing sugar\nPreserves: jam, jelly, marmalade\nHeavy cream: half-and-half, whipping cream, light cream\nFresh fruit and mint sprigs: strawberries, blueberries, raspberries, lemons, limes, rosemary, thyme" + }, + { + "recipe": "Poached Cajun Shrimp\n2 quarts water\n2 cups white wine\n5 tablespoons Cajun seasoning\n3 pounds (16/20 count per pound) fresh shrimp, shell on\nInstructions:\nIn a stock pot bring water, white wine, and Cajun seasoning to a boil. Add shrimp to liquid reduce to simmer and cook until shrimp turns pink, about 8 minutes. Remove from heat and let sit in liquid 3 more minutes, then drain. Can be served warm or chilled.\n", + "ingredients_alternatives": "Water: chicken broth, vegetable broth, coconut milk\nWhite wine: dry white wine, sparkling water\nCajun seasoning: Creole seasoning, smoked paprika, thyme\nShrimp: scallops, mussels, clams" + }, + { + "recipe": "Fresh Classic Grape Salsa\n2 cups coarsely chopped California seedless grapes (use all three colors)\n1/2 cup chopped green onions\n1/2 cup diced fresh chilies (or diced, canned Anaheim chilies)\n2 tablespoons chopped fresh cilantro*\n2 tablespoons vinegar\n1 clove garlic, minced\n1/2 teaspoon salt\n1/8 teaspoon bottled hot pepper seasoning\nInstructions:\nCombine all ingredients in medium bowl and mix well. Let stand at least one hour before serving. Drain off excess liquid before serving. \nNutritional analysis per serving: Calories 38; Protein 0.6g; Carbohydrate 9g; Fat 0.3g; 6% Calories from Fat; Cholesterol 0mg; Sodium 147mg; Fiber 0.7g\n", + "ingredients_alternatives": "Grapes: strawberries, blueberries, raspberries\nGreen onions: scallions, shallots\nChilies: jalapenos, serrano peppers\nCilantro: parsley, basil, dill\nVinegar: apple cider vinegar, white wine vinegar\nGarlic: shallots, leeks\nSalt: kosher salt, sea salt\nHot pepper seasoning: red pepper flakes, sriracha" + }, + { + "recipe": "Multigrain Waffles\n1 1/2 cups whole-wheat pastry flour\n1/4 cup cornmeal\n1/4 cup old-fashioned rolled oats\n1 tablespoon wheat germ, optional\n2 teaspoons baking powder\n1 teaspoon kosher salt\n1/2 teaspoon baking soda\n1 1/2 cups buttermilk\n3 tablespoons grapeseed or vegetable oil, plus more for brushing waffle iron\n3 tablespoons packed light brown sugar\n2 large eggs\nPlain low-fat yogurt and your favorite fruit preserves, for topping, optional\nInstructions:\nPreheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, cornmeal, oats, wheat germ, if using, baking powder, salt and baking soda in a large bowl. Whisk together the buttermilk, oil, sugar and eggs in another bowl. Pour the buttermilk mixture into the flour mixture and gently stir until just incorporated (it's okay if there are some lumps).\nLightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.\nTop each waffle with yogurt and fruit preserves, if desired.\n", + "ingredients_alternatives": "Whole-wheat pastry flour: all-purpose flour, spelt flour, bread flour\nCornmeal: polenta, quinoa\nOld-fashioned rolled oats: steel-cut oats, oat groats\nWheat germ: sunflower seeds, flaxseeds\nBaking powder: baking soda, cream of tartar\nKosher salt: sea salt\nBaking soda: bicarbonate of soda\nButtermilk: plain yogurt, sour cream\nVegetable oil: canola oil, grapeseed oil\nLight brown sugar: dark brown sugar, muscovado sugar\nEggs: duck eggs, goose eggs\nFruit preserves: jam, jelly, honey" + }, + { + "recipe": "Funfettiand#174; Brownie Cut-Outs\nCrisco® Original No-Stick Cooking Spray\n1 (19.4 oz.) package Pillsbury Funfetti Chocolate Fudge Brownie Mix, seasonal variety of choice\n1/2 cup Crisco® Pure Vegetable Oil\n1/4 cup water\n2 large eggs\n1 (16 oz.) container Pillsbury® Vanilla Frosting\nFood color, see variations below\nInstructions:\n1. HEAT oven to 350 degrees F. Line a 13 x 9-inch pan with foil, extending foil over edges. Spray foil with no-stick cooking spray. Prepare brownies as directed on package using oil, water and eggs. Spread in prepared pan.\n2. BAKE 28 to 31 minutes or until set. Cool completely. Cover with foil. Freeze 30 minutes.\n3. REMOVE brownies from pan by lifting with edges of foil. Place on cutting board. Trim off edges. Cut into shapes with 2 1/2-inch cookie cutter. If brownies become too soft to cut easily, return to freezer for 15 minutes. Remove excess crumbs with pastry brush.\n4. ADD food color to frosting. Frost as desired. Sprinkle with candy bits.\nHALLOWEEN - Use pumpkin-shaped cookie cutter. Tint 1/4 cup frosting with 1 drop red and 3 drops yellow food color to make orange, or tint light green. Frost and decorate as desired. Sprinkle with Halloween Funfetti Candy Bits.\nHOLIDAY - Use tree-shaped or ornament-shaped cookie cutter. Tint frosting light green. Frost and decorate as desired. Sprinkle with Holiday Funfetti® Candy Bits.\nVALENTINE - Use heart-shaped cookie cutter. Tint frosting pale pink. Frost and decorate as desired. Sprinkle with Valentine Funfetti Candy Bits.\n", + "ingredients_alternatives": "Crisco®: butter, coconut oil, ghee\nNo-stick cooking spray: silicone spray, non-stick cooking spray\nPillsbury Funfetti Chocolate Fudge Brownie Mix: Ghirardelli chocolate brownie mix, Hershey's chocolate brownie mix, Dove chocolate brownie mix\nPure vegetable oil: canola oil, olive oil, avocado oil\nWater: milk, cream, broth\nEggs: duck eggs, quail eggs, goose eggs\nPillsbury Vanilla Frosting: whipped cream, heavy cream, mascarpone cheese\nFood color: red food coloring, blue food coloring, yellow food coloring" + }, + { + "recipe": "Slow-Cooker Lasagna Soup\n1 pound ground beef\n1/2 teaspoon garlic powder \n2 1/2 teaspoons kosher salt\n1 teaspoon freshly ground black pepper\n4 cups chicken broth \nOne 28-ounce can diced tomatoes \nOne 8-ounce can tomato sauce \n1/4 cup chopped fresh parsley \n1 teaspoon dried oregano \n4 cloves garlic, minced \n1 large yellow onion, diced \n1 bay leaf \n8 ounces lasagna noodles (about 10 noodles), broken into pieces \nHandful chopped fresh basil\nShredded mozzarella, for topping\nSliced provolone, for topping\nGrated Parmesan, for topping\nInstructions:\nIn a large skillet over medium-high heat, cook the beef, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Season with the garlic powder, 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Transfer to a paper towel-lined plate to drain.\nIn a slow cooker, combine the beef with the chicken broth, diced tomatoes, tomato sauce, parsley, oregano, garlic, onion, bay leaf, 1 cup water and the remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook on high for 5 1/2 hours or on low for 7 1/2.\nStir in the lasagna noodles and continue to cook for another 30 minutes. Stir in the basil just before serving. \nPreheat the oven to broil.\nLadle the soup into ovenproof bowls. Top each with a few tablespoons of shredded mozzarella, a slice of provolone and a sprinkle of Parmesan. Place on a baking sheet and heat under the broiler until the cheese is bubbly, 5 to 8 minutes. \n", + "ingredients_alternatives": "Ground Beef: ground turkey, ground chicken, ground pork\nGarlic Powder: onion powder, paprika, dried thyme\nKosher Salt: sea salt, Himalayan pink salt\nFreshly Ground Black Pepper: white pepper, cayenne pepper\nChicken Broth: vegetable broth, chicken stock, beef broth\nDiced Tomatoes: crushed tomatoes, tomato paste, sun-dried tomatoes\nTomato Sauce: marinara sauce, Arrabbiata sauce, pesto\nParsley: cilantro, basil, dill\nDried Oregano: thyme, rosemary, sage\nGarlic: shallots, green onions\nOnion: red onion, yellow onion, scallions\nBay Leaf: thyme, rosemary, sage\nLasagna Noodles: spaghetti, linguine, fettuccine\nHandful Chopped Fresh Basil: parsley, cilantro, dill\nToppings: shredded mozzarella, sliced provolone, grated Parmesan" + }, + { + "recipe": "Confetti Cups\n19 vanilla sandwich cookies\n2 tablespoons butter, melted \n1 pint vanilla ice cream, slightly softened \n1/2 cup rainbow sprinkles\n1/4 cup rainbow sprinkles\n2 ounces white chocolate shavings\nSweetened whipped cream, for serving, optional\nInstructions:\nFor the confetti cups: Line each cup of a 12-cup muffin pan with a cupcake liner.\nProcess 15 of the vanilla sandwich cookies into crumbs in a food processor. Add the melted butter, then mix to combine. Press the crumbs into the cupcake liners. Set aside.\nCrush the remaining 4 vanilla sandwich cookies into chunks. Mix the softened ice cream with the crushed vanilla cookies and sprinkles in a bowl. Spoon into the cupcake liners.\nFor the toppings: Press the rainbow sprinkles and chocolate shavings into the top of each cup. Freeze until firm, at least 2 hours.\nRemove the confetti cups from the muffin pan (leaving on the cupcake liners) and place in a single layer in resealable bags or other airtight containers.\nTo serve, peel off the liners and place each one on a plate. Top with sweetened whipped cream if you'd like. You can also just serve them in the liners.\n", + "ingredients_alternatives": "Vanilla sandwich cookies: chocolate chip cookies, peanut butter cookies, oatmeal raisin cookies\nButter: unsalted butter, coconut oil\nIce cream: chocolate ice cream, strawberry ice cream, cookie dough ice cream\nRainbow sprinkles: nonpareils, jimmies, candy sprinkles\nWhite chocolate shavings: milk chocolate chips, dark chocolate chips\nWhipped cream: heavy cream, whipped topping, coconut cream" + }, + { + "recipe": "Dark Chocolate Chipotle Cookies\n3 cups all-purpose flour\n1 tablespoon baking soda\n1 teaspoon salt\n2 cups (4 sticks) unsalted butter, cut into 1-inch cubes, softened\n2 cups packed light brown sugar\n1 1/2 cups sugar, plus 1/2 cup for topping\n1/2 cup cocoa powder, sifted\n2 teaspoons crushed, dried chipotle peppers\n4 eggs\n1 tablespoon vanilla extract\n1 tablespoon water\n1/2 pound high-quality bittersweet chocolate, melted and cooled slightly\n1 1/2 cups high-quality bittersweet chocolate chips or chunks, plus 1/2 cup for topping\nInstructions:\nPreheat the oven to 350 degrees F.\nIn a large bowl, mix together the flour, baking soda, and salt; set aside.\nIn the bowl of an electric mixer, add butter and beat with the paddle attachment until smooth. Scrape the sides of the bowl as necessary to evenly cream it. Add the sugars, sifted cocoa powder and chipotle peppers and mix again at medium speed until light and fluffy, about 1 minute. Add eggs, vanilla and water. Beat at medium speed until combined, about 30 seconds. Add slightly cooled melted chocolate and mix again, scraping bowl to evenly mix everything.\nAdd the flour mixture, scraping sides and bottom of the bowl as necessary. When well incorporated, add the chips and mix briefly, about 5 seconds.\nRefrigerate the dough in the bowl until cool and fudge-like, but not solid, for approximately 1 hour. You can use an ice cream scoop to create large, even sized cookies. These cookie-dough balls can also be frozen at this point, and baked right from the freezer whenever the need arises.\nWhen ready to bake, press the tops of the cookie dough-balls into the sugar, and then top with 2 to 3 pieces of dark chocolate chips. Place onto parchment-lined baking sheets, allowing space for the cookies to spread. Bake for 12 to 14 minutes. Remove the cookies from the oven when they are still a little underdone. Slide the parchment paper with the cookies onto a cooling rack and allow to cool before removing from parchment\n", + "ingredients_alternatives": "Flour: whole wheat flour, pastry flour, spelt flour\nBaking soda: baking powder, cream of tartar\nSalt: kosher salt, Himalayan pink salt\nButter: coconut oil, ghee, duck fat\nSugar: maple syrup, agave nectar, honey\nCocoa powder: Dutch-processed cocoa powder, dark chocolate, espresso powder\nChipotle peppers: ancho chili powder, smoked paprika, cayenne pepper\nEggs: duck eggs, quail eggs, goose eggs\nVanilla extract: almond extract, coconut milk, cashew cream\nWater: sparkling water, tonic water, coconut water\nChocolate: dark chocolate, semisweet chocolate, white chocolate\nChocolate chips or chunks: chopped dark chocolate, chopped white chocolate, chopped milk chocolate" + }, + { + "recipe": "Maytag Blue Mac and Cheese\n3 tablespoons plus 1 teaspoon butter\n3 tablespoons all-purpose flour\n3 cups milk\nFreshly ground white pepper\n1/2 pound crumbled blue cheese (recommended: Maytag)\n2 egg yolks, beaten\nDash hot sauce (recommended: Crystal)\nSalt\n1 pound small pasta shells, cooked until al dente\n1 cup fine dried bread crumbs\n1 tablespoon olive oil\nInstructions:\nPreheat the oven to 400 degrees F. Grease a large shallow baking pan with 1 teaspoon of the butter.\nIn a medium saucepan, over medium heat, melt the remaining 3 tablespoons butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with white pepper. Cook, stirring constantly for 4 to 6 minutes. Remove from the heat and whisk in the cheese and egg yolks. Season with the hot sauce and salt if needed.\nIn a large mixing bowl, toss the pasta with the sauce. Pour the mixture into the prepared pan. In a small mixing bowl, combine the bread crumbs and oil. Season with salt and pepper. Mix well. Sprinkle the pasta with the bread crumbs. Bake until the top is golden and bubbly, about 8 to 10 minutes. Remove from the oven and cool for about 5 minutes before serving.\n", + "ingredients_alternatives": "Butter: unsalted butter, ghee\nFlour: whole wheat flour, all-purpose flour\nMilk: half-and-half, heavy cream\nWhite pepper: black pepper\nBlue cheese: goat cheese, feta cheese\nEgg yolks: duck eggs, quail eggs\nHot sauce: sriracha, Frank's RedHot\nSalt: kosher salt, Himalayan pink salt\nPasta: spaghetti, linguine, fettuccine\nBread crumbs: panko bread crumbs, crushed crackers\nOlive oil: olive oil, avocado oil" + }, + { + "recipe": "Sweet-n-Sour Pork Chops\n1 tablespoon sesame oil\nSalt and ground black pepper\n4 (4-ounce) boneless pork loin chops\n1 cup apricot preserves\n2 tablespoons reduced-sodium soy sauce\n1 teaspoon minced fresh ginger\n1/4 cup chopped scallions\nInstructions:\nHeat oil in a large skillet over medium-high heat. Season pork chops all over with salt and black pepper and add to hot pan. Cook chops 2 minutes per side, until golden brown. Add apricot preserves, soy sauce and ginger and bring to a simmer. Partially cover and simmer 5 minutes, until pork is cooked through. Remove from heat and stir in scallions.\n", + "ingredients_alternatives": "Sesame oil: olive oil, avocado oil, grapeseed oil\nSalt and ground black pepper: kosher salt, sea salt\nBoneless pork loin chops: chicken breast, turkey breast, tofu\nApricot preserves: fig jam, quince jelly, plum jam\nSoy sauce: tamari, coconut aminos\nMinced fresh ginger: grated ginger, crystallized ginger\nChopped scallions: chopped green onions, chopped shallots" + }, + { + "recipe": "Oysters with Prosecco Granita\n2 cups Prosecco\n1/2 cup Champagne vinegar\n1 shallot, finely chopped\n1 tablespoon salt\n1 tablespoon sugar\n1/2 teaspoon crushed red pepper flakes\n2 cups rock salt for plating (optional)\n12 oysters, freshest and your favorite variety or a mix- whatever you like\nInstructions:\nCombine all of the ingredients, except the oysters, in a small saucepan and bring to a simmer over medium heat. Stir until all of the sugar and salt have dissolved.\nPour the mixture into a wide flat dish and put it in the freezer. As the mixture begins freeze, drag a fork through it to break up the ice crystals. Repeat this process every 15 minutes or so until the mixture is completely frozen. When done it will look like ice shards, kind of slushy but a bit more frozen.\nScrub the outside of the oysters to remove any sand and grit. If using, spread the rock salt out on a serving dish. Shuck the oysters and lay them on the rock salt. Top each oyster with the granita and serve immediately.\nThis is a flavor explosion in your mouth!!!!!\n", + "ingredients_alternatives": "Prosecco: sparkling wine, brut champagne, cava\nChampagne vinegar: white wine vinegar, apple cider vinegar, balsamic vinegar\nShallot: scallion, green onion, leek\nSalt: kosher salt, sea salt, Himalayan pink salt\nSugar: brown sugar, granulated sugar, honey\nCrushed red pepper flakes: red pepper flakes, cayenne pepper, paprika\nRock salt for plating (optional): ice, snow, crushed ice" + }, + { + "recipe": "Corn on the Cob with Chili and Lime\n4 ears sweet corn, shucked and cleaned\n1 lime, wedges\n1/2 stick butter, cut into pats\nChili powder, for sprinkling\nSalt\nInstructions:\nSimmer corn 6 to 8 minutes in water. Drain and arrange the ears on a shallow plate in a single row. Squeeze all of the ears liberally with lime juice. Nest pats of butter into paper towels, or in a slice of bread and rub lime-doused hot corn with butter. Season ears with a sprinkle of chili powder and salt, to taste;\n", + "ingredients_alternatives": "Corn: cherry tomatoes, bell peppers, jalapenos\nLime: oranges, grapefruits, lemons\nButter: coconut oil, ghee, avocado oil\nChili powder: smoked paprika, cumin, chili flakes\nSalt: kosher salt, sea salt, Himalayan pink salt" + }, + { + "recipe": "Mocha Whoopie Pies with Caramel Buttercream\nNonstick cooking spray\n2 cups all-purpose flour (see Cook?s Note)\n2/3 cup unsweetened cocoa powder (not Dutch process)\n1 1/2 tablespoons instant espresso powder\n1 teaspoon baking soda\n1 teaspoon fine salt\n1 1/4 cups packed light brown sugar\n10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, at room temperature\n1/2 teaspoon pure vanilla extract\n1 large egg\n1 cup well-shaken buttermilk\n12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature\n4 cups confectioners' sugar (1 pound)\n1/4 cup milk\n1 teaspoon pure vanilla extract\n1/2 cup dulce de leche or thick caramel sauce\nInstructions:\nLine 2 baking sheets with parchment and lightly coat with nonstick spray.\nWhisk together the flour, cocoa powder, espresso powder, baking soda and salt in a medium bowl. Beat the brown sugar, butter and vanilla together in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined.\nScoop 2-tablespoon mounds of batter onto the baking sheets about 2-inches apart. Moisten your fingers and gently form each into a round and slightly smooth the top of each mound. Refrigerate until firm, about 30 minutes.\nPreheat the oven to 400 degrees F.\nBake until the tops of the cookies bounce back when gently touched, rotating the trays halfway through, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.\nBeat the butter in a large bowl with an electric mixer on medium speed until fluffy. Gradually add half of the confectioners' sugar, beating. Beat in the milk 1 tablespoon at a time, then add the remaining sugar and beat until incorporated, smooth and creamy, scraping the bowl as needed, about 3 minutes. Mix in the vanilla. Beat in the dulce de leche until smooth.\nFlip half of the cookies over and spread the bottoms with the filling. Top each with another cookie--bottoms facing in--to make a sandwich.\nYield: 12 whoopie pies\nActive Time: 40 minutes\nTotal Time: 2 hours (includes chilling and cooling times)\nEase of preparation: easy\n", + "ingredients_alternatives": "Cooking spray: non-stick cooking spray\nFlour: whole wheat flour, pastry flour, or gluten-free flour\nCocoa powder: dark cocoa powder, bittersweet chocolate, or cacao nibs\nEspresso powder: instant coffee granules or brewed coffee\nBaking soda: baking powder or cornstarch\nSalt: kosher salt or sea salt\nLight brown sugar: muscovado sugar or turbinado sugar\nButter: ghee or coconut oil\nVanilla extract: almond extract or lemon extract\nEgg: egg whites or flax eggs\nButtermilk: plain yogurt or sour cream\nUnsalted butter: ghee or coconut oil\nConfectioners' sugar: powdered sugar or granulated sugar\nMilk: almond milk or soy milk\nVanilla extract: almond extract or lemon extract\nDulce de leche or caramel sauce: maple syrup or honey" + }, + { + "recipe": "Chocolate Cookies with White Chocolate Chips and Peanuts\n1 stick (8 tablespoons) unsalted butter, at room temperature\n1/3 cup packed light brown sugar\n1/3 cup granulated sugar\n1 teaspoon pure vanilla extract\n1 large egg\n1 cup all-purpose flour (see Cook's Note)\n1/4 cup natural cocoa powder (not Dutch process)\n1/2 teaspoon baking soda\n1/2 teaspoon fine salt\n2/3 cup white chocolate chips\n1/2 cup roughly chopped roasted, salted peanuts\nInstructions:\nBeat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.\nWhisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the white chocolate chips and peanuts.\nLine 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.\nMeanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.\nBake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.\n", + "ingredients_alternatives": "Butter: coconut oil, ghee, duck fat\nLight Brown Sugar: muscovado sugar, turbinado sugar, demerara sugar\nGranulated Sugar: coconut sugar, maple syrup, honey\nVanilla Extract: almond extract, coconut extract, rum extract\nEgg: flaxseed, chia seed, aquafaba\nFlour: whole wheat flour, spelt flour, rice flour\nCocoa Powder: dark chocolate, bittersweet chocolate, espresso powder\nBaking Soda: bicarbonate of soda, cream of tartar\nFine Salt: kosher salt, Himalayan pink salt, Maldon salt\nWhite Chocolate Chips: dairy-free white chocolate chips, vegan white chocolate chips\nRoasted Peanuts: cashews, almonds, hazelnuts" + }, + { + "recipe": "Fish Maw Soup\n2 ounces processed fish maw (hot sandblasted, see Cook's Note)\n8 thin slices fresh ginger\n6 cups chicken broth\n8 medium dry black mushrooms, rehydrated for 20 minutes, destemmed, and cut into thin strips\n1 tablespoon cornstarch\n3 tablespoons water\n2 egg whites, beaten with salt and white pepper\n1 cup julienned yellow chives\n1 cup shredded cooked chicken\nSalt and white pepper\nInstructions:\nSoak fish maw in warm water for 2 hours.\nPlace fish maw in a 4-quart saucepan and cover with cold water. Add 4 ginger slices and bring to a boil. Boil for 5 minutes on medium low heat and then drain fish in colander, rinsing with cold water. Squeeze out any excess water.\nCut the maw into 1/2 inch diced pieces, discarding any hard pieces.\nHeat the chicken broth and the remaining 4 ginger slices in a large pot until boiling. Add the fish maw and the black mushrooms. Heat to boiling and then turn to medium low heat and simmer 10 minutes.\nWhile soup is simmering, combine the cornstarch and water in a small bowl. Remove the 4 slices of ginger from soup. Turn heat to high and stir in the cornstarch mixture. When soup returns to a rapid boil, stir in egg white mixture a little at a time, stirring constantly with a fork until egg mixture forms threads. Taste soup at this time to see if salt and white pepper are needed. Add the shredded chicken and yellow chives; stir to mix. Turn off heat and serve.\n", + "ingredients_alternatives": "Processed fish maw: dried scallops, dried squid, or dried shrimp\nGinger: turmeric, galangal, or ginger root\nChicken broth: vegetable broth, chicken stock, or dashi (Japanese broth made from kelp and dried fish flakes)\nMushrooms: cremini mushrooms, shiitake mushrooms, or oyster mushrooms\nCornstarch: arrowroot starch, tapioca starch, or potato starch\nWater: coconut milk, soy sauce, or rice vinegar\nEgg whites: duck eggs, quail eggs, or chicken eggs\nYellow chives: scallions, leeks, or shallots\nCooked chicken: rotisserie chicken, poached chicken, or grilled chicken\nSalt and white pepper: Himalayan pink salt, gray sea salt, or Maldon salt" + }, + { + "recipe": "Sardine Salad Sandwich\nTwo 3.75-ounce cans oil-packed skinless, boneless sardines, drained\n2 stalks celery, finely chopped\n1/2 small red onion, finely chopped\n1/4 cup low-fat mayonnaise\n1 tablespoon chopped fresh dill\n1 tablespoon fresh lemon juice\n1 teaspoon grated lemon zest\n1 teaspoon Dijon mustard\nKosher salt and freshly ground pepper \nKosher salt and freshly ground pepper\n8 slices whole-grain bread, toasted \nBibb lettuce, sliced tomato, sliced cucumber and alfalfa sprouts, for topping\nInstructions:\nCombine the sardines, celery, red onion, mayonnaise, dill, lemon juice, lemon zest, mustard, 1/4 teaspoon salt, and pepper to taste in a large bowl. Mash well with a fork. \nSandwich the sardine salad between the bread slices along with the lettuce, tomato, cucumber and sprouts. \n", + "ingredients_alternatives": "Sardines: anchovies, mackerel, herring\nCelery: fennel, scallions, leeks\nOnion: shallots, scallions, garlic\nMayonnaise: hummus, yogurt, avocado cream\nDill: parsley, basil, tarragon\nLemon juice: lime juice, vinegar\nLemon zest: orange zest, grapefruit zest\nDijon mustard: whole-grain mustard, spicy mustard\nKosher salt: sea salt\nFreshly ground pepper: black pepper\nBread: whole-grain crackers, gluten-free bread\nLettuce: kale, spinach, arugula" + }, + { + "recipe": "Throwdown's Chocolate-Coconut Bread Pudding with Passion Fruit Sauce\n6 ounces bittersweet chocolate, finely chopped\n1 1/4 cups heavy cream\n17 ounces brioche (crust removed), cut into 1 1/2-inch dice\n3 tablespoons unsalted butter, melted\n3 cup heavy cream\n2 cups unsweetened coconut milk\n1 1/4 cups pure cane sugar\n1/2 vanilla bean, split and seeds scraped\n6 ounces bittersweet chocolate (Valhrona Manjari 64 percent), finely chopped\n4 whole large eggs\n2 large egg yolks\nChocolate Ganache\n1 cup desiccated coconut\n3/4 cup passion fruit juice\n1/4 cup granulated sugar\n1/4 cup freshly squeezed orange juice\n2 tablespoons white rum\n1/2 vanilla bean\n3/4 cup whole milk\n1/2 cup coconut milk\n4 large egg yolks\n1/4 cup sugar\nInstructions:\nFor the Ganache:\nIn a small bowl place the chocolate. In a small saucepan over medium-high heat bring the cream to a simmer and then pour over the chocolate. Let the chocolate mixture sit for 30 seconds and then whisk until smooth, keep warm.\nFor the Bread Pudding:\nPreheat oven to 325 degrees F.\nLine a large baking sheet with parchment and add the diced brioche. Drizzle with the melted butter and toss to coat. Bake in the oven and lightly golden brown. Removing and tossing several times. This should be repeated for about 12 minutes. Once the bread has evenly browned, remove and let cool slightly.\nMeanwhile in a medium saucepan over high heat, combine the cream, coconut milk, sugar and vanilla bean and seeds in a medium saucepan and bring to a simmer and whisk until the sugar has dissolved. Add the chopped bittersweet chocolate and whisk until melted. Strain the mixture into a medium size bowl.\nIn a separate medium bowl whisk together the eggs and yolks and slowly add the warm chocolate mixture, whisking as you add.\nPlace half of the brioche cubes in a single layer in the bottom of a 9 by 13-inch baking dish. Pour 1/2 of the custard mixture over the bread and half of the ganache. Sprinkle with half of the coconut. Press down on the bread, allowing the liquid to soak in. Place the remaining bread cubes over the top, add the remaining custard and ganache and again, press down to completely submerge the bread.\nTop with the remaining coconut, cover and let sit for at least 30 minutes before baking. While the bread is sitting continue to check and press down on the bread so that it is completely submerged with the custard mixture.\nPreheat the oven to 325 degrees F.\nUncover the bread pudding, and place the baking dish in a larger roasting pan. Fill the outer roasting pan with warm water until it comes halfway up the sides of the baking dish.\nPlace the roasting pan in the oven and bake until the sides are slightly puffy and the center is slightly set (but still jiggles a bit).\nFor the Passion Fruit Sauce:\nInto a small saucepan cut the passion fruit in half and scoop out centers (including the seeds). Add the sugar, orange juice and rum and let cook over high heat until sugar has dissolved and sauce has thickened, about 5 to 7 minutes. Transfer to a small bowl and chill in the refrigerator.\nFor the anglaise:\nSplit vanilla bean. In a small heavy saucepan bring milks and vanilla bean half just to a boil and remove pan from heat. Scrape seeds from vanilla bean halves into milk and reserve pod for another use. In a bowl whisk together yolks and sugar. Add milk in a stream, whisking, and transfer custard to saucepan. Cook custard over moderately low heat, stirring, until thickened slightly and an instant-read thermometer registers 170 degrees F. Pour custard through a fine sieve into a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, until cold. Sauce may be made 1 day ahead and chilled, its surface covered with plastic wrap.\nRemove the pan to a baking rack and let sit for 15 minutes. Spoon some of the coconut anglaise into a bowl and drizzle with the passion fruit sauce. Top with a large scoop of the bread pudding and serve.\n", + "ingredients_alternatives": "Bittersweet Chocolate: dark chocolate, semisweet chocolate, cocoa nibs\nHeavy Cream: half-and-half, whipping cream, coconut cream\nBrioche: Challah bread, baguette, ciabatta\nUnsalted Butter: ghee, duck fat, goose fat\nCoconut Milk: almond milk, soy milk, cashew milk\nCane Sugar: brown sugar, muscovado sugar, turbinado sugar\nVanilla Bean: Madagascar vanilla, Tahitian vanilla, Mexican vanilla\nChocolate Ganache: cocoa powder, instant coffee, espresso powder\nEggs: duck eggs, quail eggs, goose eggs\nPassion Fruit Juice: guava juice, pineapple juice, mango juice\nGranulated Sugar: superfine sugar, confectioners' sugar, powdered sugar\nWhite Rum: rum, brandy, cognac" + }, + { + "recipe": "Smoked Paprika Dry-Rubbed Pulled Pork Sandwiches\n3 tablespoons smoked paprika\n2 tablespoons coarsely ground black pepper\n2 tablespoons coarse salt\n1 tablespoon chili powder\n1 tablespoon garlic powder\n1 tablespoon brown sugar\nOne 5- to 7-pound Boston pork butt\nTwo 12-ounce bottles wheat ale beer\n1 cup store-bought barbeque sauce\n1 1/4 cups mayonnaise\n1/3 cup rice wine vinegar\n2 teaspoons granulated sugar\n2 1/2 pounds green cabbage, cored and finely shredded\n1 large carrot, coarsely grated\nKosher salt and freshly ground black pepper\n12 brioche buns, split \nInstructions:\nFor the pulled pork: Mix the paprika, pepper, salt, chili powder, garlic powder and brown sugar in a bowl. Rub all over the pork. Cover and refrigerate for 1 hour or up to overnight. \nPreheat the oven to 300 degrees F. Pour the beer into a roasting pan. Place the pork in the pan, cover with foil and bake until an instant-read thermometer inserted into the thickest part registers 170 degrees F, about 6 hours. Remove the pork from the oven and let the meat rest for at least 20 minutes. \nHeat the barbeque sauce in a saucepan over low heat. Keep warm. Shred the pork using two forks. In a large bowl, toss the pork with the warm barbeque sauce until well coated. \nFor the coleslaw: Whisk together the mayonnaise, vinegar and granulated sugar in a large bowl. Add the cabbage and carrots and toss to coat. Season with salt and pepper, cover and refrigerate for at least 1 hour. The coleslaw can be made up to 2 hours in advance. \nTo serve, spoon the pulled pork mixture onto the bottom half of a brioche bun, and top with some coleslaw and the other bun half.\n", + "ingredients_alternatives": "Smoked paprika: chipotle powder, ancho powder, smoked jalapeno powder\nBlack pepper: Tellicherry peppercorns, pink peppercorns, whole black peppercorns\nCoarse salt: Himalayan pink salt, fleur de sel\nChili powder: cumin, coriander, smoked paprika\nGarlic powder: onion powder, garlic salt, instant garlic powder\nBrown sugar: muscovado sugar, turbinado sugar, demerara sugar\nPork butt: brisket, short ribs, pork shoulder\nWheat ale beer: pale ale, IPA, stout\nBarbecue sauce: ketchup, tomato sauce, teriyaki sauce\nMayonnaise: aioli, ranch dressing, tahini\nRice wine vinegar: white wine vinegar, apple cider vinegar, balsamic vinegar\nGranulated sugar: superfine sugar, confectioners' sugar, turbinado sugar\nCabbage: broccoli, cauliflower, Brussels sprouts\nCarrot: beets, turnips, rutabaga\nSalt and pepper: sumac, thyme, rosemary" + }, + { + "recipe": "The Best Key Lime Pie\n1 1/2 cups graham cracker crumbs (see Cook's Note)\n1/4 cup brown sugar \nPinch of kosher salt \n1/2 stick (4 tablespoons) unsalted butter, melted \n2 cups sweetened condensed milk\n1/2 cup sour cream \n1 cup Key lime juice, preferably fresh-squeezed \n2 large egg yolks \n1/4 teaspoon kosher salt \n2 teaspoons lime zest, plus more for garnish \n1 cup heavy cream\n1 tablespoon confectioners' sugar \n1 teaspoon pure vanilla extract \nInstructions:\nPreheat the oven to 350 degrees F.\nFor the crust: Stir together the graham cracker crumbs, brown sugar and salt with a fork in a medium bowl. Pour in the butter and continue to stir until the mixture resembles wet sand. Transfer the crumb mixture to a 9-inch glass or metal pie dish and spread into an even layer. Use a 1/4 measuring cup or small glass to firmly press the crumbs into the bottom and up the sides of the pan. Bake until it is dry-looking and lightly browned, 7 to 10 minutes. Remove from the oven and let cool on a wire rack while you make the filling. \nFor the filling: Combine the sweetened condensed milk and sour cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 1 minute. Add the lime juice, egg yolks, salt and lime zest and continue to beat until the batter is smooth, about 2 minutes. Pour into the graham cracker crust. Bake until the pie is mostly set but jiggles slightly in the center, 15 to 20 minutes. Let the pie cool to room temperature on a wire rack, then refrigerate to set and chill completely, at least 2 hours, but preferably overnight. \nFor the whipped cream topping: Combine the heavy cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip. Pipe the topping decoratively on top of the pie. Alternatively, dolloped the whipped cream on slices of pie. Sprinkle with lime zest. \n", + "ingredients_alternatives": "Graham cracker crumbs: chocolate wafers, rice cereal, cornflakes\nBrown sugar: muscovado sugar, turbinado sugar\nUnsalted butter: coconut oil, ghee\nSweetened condensed milk: evaporated milk, canned coconut milk\nSour cream: plain Greek yogurt, cottage cheese\nKey lime juice: lemon juice, orange juice\nEgg yolks: duck eggs, goose eggs\nHeavy cream: half-and-half, whole milk\nConfectioners' sugar: powdered sugar, granulated sugar\nVanilla extract: almond extract, coconut extract" + }, + { + "recipe": "Grilled Avocado and Scallop Salad\n1 1/2 tablespoons achiote paste*, crumbled or 1 tablespoon smoked paprika\n1 orange, juiced\n2 limes, juiced\n1 medium garlic clove, peeled and minced\n3/4 cup extra-virgin olive oil\nPinch sea salt and freshly ground black pepper\n12 large sea scallops\nExtra-virgin olive oil\nExtra-virgin olive oil, for greasing pan\n2 Hass avocados, halved, pitted and flesh cut into quarters\n2 tablespoons sugar\nSea salt and freshly ground black pepper\n6 cups mixed baby lettuces\n1 red grapefruit, peeled and segmented\nInstructions:\nMarinade: Put all the ingredients in a medium bowl and whisk until smooth. Reserve 1/4 cup of the marinade in a small bowl.\nScallops: Add the scallops to the bowl with the marinade. Cover and refrigerate for up to 30 minutes. Remove the scallops from the marinade and pat dry with paper towels. Discard the marinade. Coat a large heavy saute pan with extra-virgin olive oil and put over medium-high heat. Add the scallops in a single layer. Cook until golden on 1 side, about 2 minutes, depending on size. Turn and brown on the other side, another 2 minutes. Drain on paper towels and set aside to cool slightly.\nCaramelized Avocados: Coat the bottom of a small, nonstick skillet over medium heat, with extra-virgin olive oil. Sprinkle 1 side of the avocado slices with sugar, and salt and pepper, to taste. Add them to the skillet and cook until the sugar is caramelized and golden, about 2 minutes. Turn gently and cook for another 30 seconds. Remove to a plate and set aside.\nSalad: Put the baby lettuces in a bowl with half of the grapefruit segments. Add the reserved 1/4 cup of marinade and toss until coated.\nTo serve: Put the dressed lettuces on a serving platter. Top with the caramelized avocados, remaining grapefruit segments, and scallops. Serve additional vinaigrette on the side.\n", + "ingredients_alternatives": "Achiote paste: annatto seeds, ground cumin, smoked paprika\nOrange juice: grapefruit juice, tangerine juice\nLime juice: lemon juice, grapefruit juice\nGarlic clove: shallot, green onion\nOlive oil: avocado oil, grapeseed oil, walnut oil\nSea salt: kosher salt, Himalayan pink salt\nBlack pepper: white pepper, pink peppercorns\nScallops: shrimp, squid, fish fillets\nAvocado: mango, pineapple, kiwi\nSugar: honey, maple syrup, agave nectar\nBaby lettuce: arugula, spinach, mixed greens\nRed grapefruit: pink grapefruit, tangerine, orange" + }, + { + "recipe": "Bacon, Egg and Cheese Breakfast Burgers\n1 1/2 pounds 80/20 ground beef\nKosher salt and freshly ground black pepper\n8 slices bacon\n4 slices Cheddar or American cheese\n4 soft hamburger buns, split\n4 tablespoons unsalted butter, melted\n4 large eggs\n1/3 cup spicy ketchup\nInstructions:\nPreheat the oven to 350 degrees F.\nShape the beef into 4 patties, each about 5-inches in diameter. Sprinkle the outside of the patties generously with salt and pepper and set aside.\nLay the bacon in a large nonstick skillet and cook over medium heat, until brown and crispy, about 4 minutes per side. Transfer to a paper-towel-lined plate to drain. Pour off and reserve all but about 1 tablespoon of the bacon drippings and increase the heat to medium-high.\nAdd the burgers to the skillet, and cook until well browned on the outside and medium-rare on the inside, about 4 minutes per side. Transfer the cooked burgers to a rimmed baking sheet and top each with a slice of cheese. Brush the insides of the buns with the melted butter and put on a second baking sheet buttered side-up. Bake until the cheese melts, about 3 minutes and the buns are lightly toasted, about 10 minutes.\nMeanwhile, wipe out the skillet. Heat 1 tablespoon of the reserved bacon drippings over medium-high heat. Break the eggs into the skillet and cook until the whites are set and the yolks are still runny, about 5 minutes. Season with salt and pepper.\nPut a burger patty on each of the bottom buns and top each with 2 slices of bacon and a fried egg. Spread the top bun with some of the spicy ketchup and put on top of the burger.\n", + "ingredients_alternatives": "Ground Beef: ground turkey, ground chicken, sausage, tofu\nKosher Salt: sea salt\nFreshly Grounded Black Pepper: white pepper, pink peppercorns\nBacon: Canadian bacon, prosciutto\nCheese: mozzarella, provolone, cheddar\nHamburger Buns: hoagie rolls, sub rolls, baguette\nButter: unsalted butter, coconut oil\nEggs: duck eggs, quail eggs, goose eggs\nSpicy Ketchup: hot sauce, sriracha, teriyaki sauce" + }, + { + "recipe": "Portuguese-Style Pan-Fried Hake\n2 medium ripe tomatoes (12 ounces)\n3 tablespoons olive oil, preferably Portuguese\n2 bay leaves\n3 whole allspice berries, cracked and finely chopped\n3 or 4 cloves garlic, minced\n1 medium green bell pepper (about 6 ounces), thinly sliced\n1 medium onion (about 6 ounces), thinly sliced\n1/4 cup dry white wine\n1/2 cup small black Portuguese or nicoise olives, pitted and rinsed\nKosher or sea salt and freshly ground black pepper\n1/4 cup olive oil, preferably Portuguese\n1 1/2 to 2-pounds hake fillets, trimmed, deboned and skinned; cut into 4 (6 to 8-ounce) portions\nKosher or sea salt freshly ground black pepper\n2 cups cornmeal\nInstructions:\nFill the saucepan halfway with water and bring it to boil over high heat. Score an x at the base of each tomato with a small paring knife. Lower the tomatoes into the boiling water until the skin splits, about 30 seconds. Plunge them into ice water after blanching to stop the cooking. Peel skins from the tomatoes, and cut them in half lengthwise. Remove the seeds, cut the tomatoes into a 1/3-inch slivers (julienne) and set them aside. There will be about 1 1/2 cups.\nYou should start the sauce about 15 minutes before you want to serve the fish, so start heating up the larger skillet (for the fish) on a medium heat at the same time you begin the sauce. Place the smaller skillet over medium-high heat and add the olive oil (3 tablespoons) and the bay leaves. Cook the bay leaves until they are lightly browned, 2 to 3 minutes. Add the allspice and garlic and cook for 30 seconds, stirring constantly with a wooden spoon. Add the bell pepper and onion and saute, stirring frequently, until the vegetables are golden, about 5 minutes. Add the tomatoes, white wine and olives. Simmer until the sauce is fragrant and has thickened slightly, about 5 minutes. Season with salt and pepper and remove from heat.\nJust before you add the tomatoes to the sauce, add the olive oil (1/4 cup) to the preheated large skillet. Quickly season all the fillets with salt and pepper on both sides. Spread the cornmeal into a shallow bowl and dredge the fish portions in the cornmeal, 1 at a time, pressing to make the cornmeal adhere and then gently shaking off the excess. Work quickly and put each fillet into hot oil as you prepare them. As soon as the cornmeal appears to darken, turn the heat down a bit. The key is to have them cooking evenly so that when you turn the fillet, it should be a perfect golden brown. It will take about 3 to 4 minutes per side. The thicker the fish, the slower you should cook it. Turn the fillets, and cook for another 3 or 4 minutes until crisp and golden brown. Using a slotted spatula, transfer the fish to individual plates or to a platter. Divide the sauce by draping a small amount of the chunky sauce over the fish and spooning the remaining sauce around it. Serve immediately.\n", + "ingredients_alternatives": "Tomatoes: peaches, plums, apricots\nOlive oil: extra virgin olive oil, Spanish olive oil, Greek olive oil\nBay leaves: thyme, rosemary, sage\nAllspice: cinnamon, nutmeg, cardamom\nGarlic: shallots, scallions, leeks\nGreen bell pepper: jalapeno, serrano, banana peppers\nOnion: scallions, leeks, shallots\nWhite wine: chardonnay, sauvignon blanc, pinot grigio\nBlack olives: Kalamata olives, Castelvetrano olives, picholine olives\nHake: cod, tilapia, mahi-mahi\nCornmeal: polenta, grits, rice flour" + }, + { + "recipe": "Phyllo Onion and Dill Purses\n1 package phyllo dough\n2 large onions, sliced, 1 1/2 cups\n1/4 cup plus 3 tablespoons extra virgin olive oil\n1/2 teaspoon salt\n1/2 teaspoon black pepper\n1 tablespoon ground toasted coriander seed\n1/4 cup freshly chopped dill\nInstructions:\nPreheat oven to 350 degrees.\nIn a large saute pan heat 3 tablespoons olive oil over medium heat.\nAdd the onions to the pan, season with salt and pepper and saute gently over medium heat until the onions have caramelized to a rich golden brown, about 20 minutes.\nAt the end of the cooking time add the fresh dill and pour the onions out onto a cookie sheet and allow to cool completely before proceeding on to the purses.\nOn a clean and dry workspace lay out 1 sheet of phyllo and brush lightly with olive oil.\nLay another sheet of phyllo on top of the first, brush with oil and repeat two more times. Using a pastry wheel, cut off the corners of the dough to achieve a sort of rounded shape.\nSpoon 2 to 3 tablespoons of the onion mixture into the center of the dough. Gather up the edge of the dough, pull towards the center to from the folds of the purse, and pinch the dough to\nseal the purse closed. Brush the outside of the purse with olive oil and repeat this purse making until the onions are all used.\nPlace the finished purses on a cookie sheet and bake for 20 minutes until crisp and brown.\n", + "ingredients_alternatives": "Phyllo dough: puff pastry, filo pastry\nOnions: scallions, shallots, leeks\nOlive oil: avocado oil, grapeseed oil, walnut oil\nSalt: kosher salt, sea salt\nBlack pepper: pink peppercorns, white pepper\nCoriander seed: cumin seeds, caraway seeds\nDill: parsley, basil, tarragon" + }, + { + "recipe": "Carved Baked Ham\n1 (10-pound) bone-in shank-half ham (not pre-cooked)\n2 tablespoons Dijon mustard\n3 tablespoons honey\n3 tablespoons brown sugar\nInstructions:\nPreheat oven to 325 degrees F.\nPlace ham in a roasting pan, preferably with a rack. Roast uncovered to an internal temperature of 140 degrees F as measured with an instant-read thermometer. Remove from oven and increase oven temperature to 425 degrees F. Remove the rind except for the part around the bone end and slash slits in the fat. Combine mustard, honey, and brown sugar, and brush over the surface. Return the ham to the oven and bake to an internal temperature of 160 degrees F, about 30 minutes.\nRemove from oven and let rest before carving.\n", + "ingredients_alternatives": "Ham: pork tenderloin, chicken breast, turkey breast\nDijon mustard: whole grain mustard, spicy mustard\nHoney: maple syrup, agave nectar\nBrown sugar: muscovado sugar, turbinado sugar" + }, + { + "recipe": "Lemon Pecan Slab Pie\nNonstick cooking spray, for the baking sheet\nTwo 14.1-ounce boxes refrigerated pie crust (4 crusts total)\n2 cups firmly packed dark brown sugar \n1 cup granulated sugar \n4 large eggs \n2 sticks (1 cup) unsalted butter, melted \n1/4 cup milk \n1/4 cup all-purpose flour \n4 teaspoons finely grated lemon zest plus 6 tablespoons lemon juice\n1 tablespoon vanilla extract \n2 cups chopped pecans plus 3 cups pecan halves \nInstructions:\nPreheat the oven to 325 degrees F. Spray a 17-by-12-inch rimmed baking sheet with nonstick cooking spray.\nUnroll the pie crusts and place them in the prepared baking sheet. Line them up so they meet in the center of the baking sheet and overlap a bit. Cut the crusts to fit together in a rectangle slightly larger than the baking sheet, pinching the center seams together. Crimp the dough around the edges of the baking sheet and cut off any excess dough around the edges. Chill while preparing the filling.\nIn a large bowl, whisk together the brown sugar, granulated sugar and eggs until incorporated. Stir in the butter, milk, flour, lemon zest and juice, vanilla and 2 cups chopped pecans until combined.\nPour the mixture into the unbaked pie shell. Arrange the pecan halves on top of the pie. Bake until the crust is golden brown and the filling is set but still a little loose in the center (it will set as it cools), about 50 minutes. Serve warm or at room temperature.\n", + "ingredients_alternatives": "Nonstick cooking spray: silicone mat or parchment paper\nPie crust: puff pastry, homemade pie crust\nDark brown sugar: muscovado sugar, turbinado sugar\nGranulated sugar: superfine sugar, confectioners' sugar\nEggs: duck eggs, goose eggs\nUnsalted butter: coconut oil, ghee\nMilk: almond milk, soy milk\nFlour: whole wheat flour, all-purpose gluten-free flour\nLemon zest: lemon verbena, lemon balm\nLemon juice: lime juice, grapefruit juice\nVanilla extract: almond extract, coconut extract\nPecans: walnuts, hazelnuts\nPecan halves: pistachios, cashews" + }, + { + "recipe": "Meyer Lemon Lobster Cocktail\n2 (6-ounce) lobster tails\n2 tablespoons butter, softened\n1 Meyer lemon, juiced\nKosher salt\nFreshly ground black pepper\n1 pint limoncello liqueur\n1 cup club soda\nInstructions:\nRemove lobster meat from shell. Skewer the lobster with a 10-inch skewer.\nWhip butter and lemon juice together to make lemon butter.\nGrill lobster skewers, brushing them with the lemon butter. Season with salt and pepper.Cool lobster.\nRemove lobster from 10-inch skewers and cut into 10 bite-sized medallions. Skewer each medallion with a frill pick.\nMix together the limoncello and club soda.\nServe skewered medallion in limoncello cocktail.\n", + "ingredients_alternatives": "Lobster tails: shrimp, scallops, clams\nButter: unsalted butter, coconut oil\nMeyer lemon: grapefruit, lime\nKosher salt: sea salt\nBlack pepper: pink peppercorns, white pepper\nLimoncello liqueur: Triple Sec, Cointreau, Grand Marnier\nClub soda: sparkling water, seltzer water" + }, + { + "recipe": "Braised Short Ribs of Beef with Red Wine, Apricots, and Black Olives\n8 beef short ribs (6 ounces each) or beef flanken\nKosher salt and freshly ground black pepper\n2 tablespoons unbleached all-purpose flour, for dusting\n2 tablespoons vegetable oil\n3 ounces smoked bacon, cut into 1 by 1/4-inch lardons\n2 medium carrots, peeled and chopped into 1/2-inch dice\n1 medium onion, chopped into 1/2-inch dice\n16 garlic cloves, smashed\n1 tablespoon tomato paste\n2 cups dry red wine\n1/2 cup brandy\n2 bay leaves\n1 tablespoon fresh thyme leaves\n1 teaspoon celery seeds\n2 cinnamon sticks\n5 whole cloves\n2 cups canned, low-sodium chicken broth\n18 dried apricot halves\n1/3 cup Kalamata olives, pitted\n2 tablespoons chopped fresh flat-leaf parsley\nInstructions:\nPreheat the oven to 325 degrees F.\nSeason the ribs with salt and pepper. Dust with the flour. Heat the oil in a large braising pan or ovenproof casserole over medium-high heat. Add the bacon and cook until most of the fat is rendered, then remove and set aside.\nAdd as many ribs as can fit in a single layer to the pan. You will need to cook them in batches. Sear the ribs on both sides until well browned, then remove from the pan and set aside. Repeat with the remaining ribs. Discard all but 2 tablespoons of the fat from the pan.\nLower the heat to medium, add the carrots and onions, season with salt and pepper, and saute until the vegetables begin to brown, about 10 minutes. Add the garlic and tomato and paste and cook for 4 more minutes, scraping the browned bits off of the bottom of the pan with a wooden spoon. Add the red wine and brandy and reduce by 1/2, about 6 minutes.\nReturn the ribs and bacon to the pot. Add the remaining ingredients except the apricots and parsley and bring to a boil. The liquid should come 1/3 of the way up the ribs, if it does not, add some water. As soon as the liquid comes to a boil, turn off the heat an cover the ribs tightly with foil, pressing the foil down into the pan, then place a lid on the pan.\nBraise the ribs in the oven for 2 hours, turning them every 30 minutes so they cook evenly. Add water as necessary to keep the braising juice 1/3 of the way up the ribs.\nAfter 2 hours, add the apricots and cook for an additional 30 minutes. The meat should be almost falling off the bones (if it is not, keep cooking until it does). Transfer the short ribs to a large platter. Spoon the vegetables, olives, and apricots over them. Keep warm.\nStrain the braising juices into a clear glass container and siphon or skim off the fat. The braising juices may already be the consistency of a sauce. If not, return them to the pan and boil for a few minutes to thicken. If you prefer an absolutely smooth sauce, strain out any remaining pieces of vegetable. Taste, season with salt and pepper, and add the parsley. Pour the sauce over the ribs and serve immediately.\n", + "ingredients_alternatives": "Beef short ribs: chuck roast, brisket, pork ribs\nKosher salt and freshly ground black pepper: Himalayan pink salt, gray salt\nUnbleached all-purpose flour: whole wheat flour, rice flour\nVegetable oil: olive oil, avocado oil, grapeseed oil\nSmoked bacon: regular bacon, pancetta\nCarrots: turnips, rutabaga, radishes\nOnion: scallions, shallots, leeks\nGarlic: shallots, green onions\nTomato paste: tomato sauce, passata\nDry red wine: Cabernet Sauvignon, Pinot Noir, Merlot\nBrandy: cognac, armagnac\nBay leaves: laurel leaves, thyme leaves\nCelery seeds: coriander seeds, fennel seeds\nCinnamon sticks: ground cinnamon, nutmeg\nWhole cloves: ground cloves, cardamom pods\nCanned, low-sodium chicken broth: chicken stock, vegetable broth\nDried apricot halves: dried plums, prunes\nKalamata olives: green olives, black olives\nChopped fresh flat-leaf parsley: chopped fresh cilantro, chopped fresh basil" + }, + { + "recipe": "Grilled Chicken with Spinach and Pine Nut Pesto\n2 boneless chicken breasts\n2 cups lightly packed baby spinach leaves (about 2 ounces)\n1/4 cup pine nuts, toasted\n2 tablespoons fresh lemon juice\n1 to 2 teaspoons grated lemon peel\n1/3 cup plus 2 teaspoons olive oil\nSalt and freshly ground black pepper\n1/3 cup freshly grated Parmesan\nInstructions:\nHeat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.\nCombine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.\nTransfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.\nSpread the pesto over each piece of chicken and serve.\n", + "ingredients_alternatives": "Chicken breasts: chicken thighs, chicken drumsticks, turkey breast\nSpinach: kale, arugula, collard greens\nPine nuts: pistachios, cashews\nLemon juice: grapefruit juice, apple cider vinegar\nLemon peel: orange peel, lemon zest\nOlive oil: avocado oil, grapeseed oil\nParmesan cheese: pecorino Romano, parmesan" + }, + { + "recipe": "Tortilla Pizza\n2 flour tortillas\n2 roma tomatoes, sliced\n2 fajitas, leftover from Fajita Skewers, recipe follows\n1/2 cup shredded Jack cheese\n1/4 cup lime juice\n1 tablespoon chopped garlic\n1 tablespoon hot sauce\n1 tablespoon canola oil\n1 tablespoon chili powder\nKosher salt\nFreshly ground black pepper\n2 green peppers\n2 medium onions\n1 1/2 pounds top round\n1 cup sour cream, to serve\n2 tablespoon chopped cilantro, for garnish\nInstructions:\nPreheat the oven to 375 degrees F.\nPut the tortillas on 2 baking sheets. Top each tortilla with the sliced tomatoes. Divide the beef and vegetables from the leftover Fajita Skewers over the tortillas. Sprinkle the cheese evenly over the top and bake in the oven until the cheese is melted and golden and the tortillas are crispy, about 10 minutes. Transfer to serving dishes and serve.\nIn a large resealable bag, mix together the lime juice, garlic, hot sauce, canola oil and chili powder. Season with salt and pepper to taste. Remove 1 tablespoon of the marinade and set aside.\nSlice the peppers and onions into one inch square pieces. Place in the bag with the marinade. Slice the meat into thin strips against the grain and put into the bag with the marinade and vegetables and mix well to coat everything with the marinade. Place the bag in a large bowl incase it leaks and refrigerate for one and half hours.\nMix the reserved marinade with the sour cream and refrigerate.\nIf using wooden skewers soak in water for 30 minutes before threading on the beef and vegetables.\nRemove the meat and vegetables from the refrigerator and let come to room temperature, about 30 minutes. Thread the beef and vegetables onto the skewers. Each skewer should get 4 pieces each of the pepper and onion and 3 pieces of the beef, alternating as you thread them onto the skewer. Cook the skewers on a grill pan or outdoor grill over medium high heat until meat is medium rare, about 3 to 4 minutes a side. Garnish with the flavored sour cream and cilantro.\n", + "ingredients_alternatives": "Flour tortillas: whole wheat or corn tortillas\nRoma tomatoes: heirloom tomatoes, cherry tomatoes\nFajitas: chicken fajitas, steak fajitas\nJack cheese: cheddar cheese, Monterey jack cheese\nLime juice: freshly squeezed lime juice, bottled lime juice\nChopped garlic: minced garlic, roasted garlic\nHot sauce: sriracha, Frank's RedHot\nCanola oil: olive oil, avocado oil\nChili powder: smoked paprika, ancho chili powder\nKosher salt: sea salt\nFreshly ground black pepper: black peppercorns\nGreen peppers: bell peppers, jalapeno peppers\nMedium onions: yellow onions, red onions\nTop round: skirt steak, flank steak\nSour cream: Greek yogurt, cottage cheese\nChopped cilantro: parsley, basil" + }, + { + "recipe": "Barbequed Tofu\n2 tablespoons olive oil\n4 cloves fresh chopped garlic\n1/2 red onion, chopped\n1/2 white onion, chopped\n1/2 bell pepper, chopped\n1 celery stick, chopped\nSalt\nPinch curry\n2 packages medium firm tofu, diced\nBarbeque sauce\nInstructions:\nPreheat grill to medium. Heat up a pan over the grill and add olive oil. In pan, combine the garlic, onions, bell pepper and celery. Add salt and a pinch of curry. Add tofu to the saucepan and cook for 12 minutes. Add barbecue sauce to tofu, cover the grill and let the tofu simmer for 15 minutes. Serve immediately.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nGarlic: shallots, green onions\nRed onion: yellow onion, scallions\nWhite onion: yellow onion, scallions\nBell pepper: jalapeno, Anaheim pepper\nCelery: fennel, parsley root\nSalt: kosher salt, Himalayan pink salt\nCurry: turmeric, cumin, coriander\nTofu: tempeh, seitan\nBarbecue sauce: teriyaki sauce, soy sauce" + }, + { + "recipe": "Watermelon ChowChow Salad\n1 small watermelon, washed\n1 green tomato, diced\n1 red or orange bell pepper, diced\n1 cup apple cider vinegar\n3/4 cup sugar\n1 teaspoon allspice berries\n1 pod star anise\nKosher salt\n8 ounces green beans and/or wax beans, trimmed\n2 15-ounce cans black-eyed peas, drained and rinsed\n1 jalapeno pepper, thinly sliced (remove seeds for less heat)\n1/3 cup extra-virgin olive oil\nFreshly ground pepper\nInstructions:\nMake the pickled watermelon: Quarter the watermelon, then use a paring knife to remove most of the fruit, leaving about 1/4 inch of fruit on the rind. (Reserve the fruit for another use.) Trim the outside skin from the rind and discard. Cut the rind into 1/2-inch pieces; combine with the tomato and bell pepper in a bowl.\nCombine 1 cup water, the vinegar, sugar, allspice, star anise and 4 teaspoons salt in a medium saucepan. Bring to a boil, stirring to dissolve the sugar, then pour over the watermelon rind mixture. Let cool to room temperature, then cover and refrigerate at least 4 hours and up to 1 week.\nMake the salad: Bring a saucepan of salted water to a boil. Add the beans and cook until crisp-tender, about 5 minutes. Drain and transfer to a bowl of ice water to cool. Drain, pat dry and cut into 2-inch pieces.\nUsing a slotted spoon, transfer 4 cups of the pickled watermelon mixture to a large bowl. Add the beans, black-eyed peas, jalapeno and olive oil; season with salt and pepper and toss. Cover and refrigerate at least 1 hour before serving.\n", + "ingredients_alternatives": "Watermelon: honeydew melon, cantaloupe, pineapple\nGreen tomato: yellow tomato, cherry tomato, grape tomato\nRed or orange bell pepper: red bell pepper, yellow bell pepper, orange bell pepper\nApple cider vinegar: white wine vinegar, balsamic vinegar\nSugar: brown sugar, maple syrup, agave nectar\nAllspice berries: ground cinnamon, ground nutmeg, ground ginger\nStar anise: ground cloves, ground cardamom, ground coriander\nKosher salt: sea salt\nGreen beans and/or wax beans: broccoli, asparagus, Brussels sprouts\nBlack-eyed peas: chickpeas, kidney beans, cannellini beans\nJalapeno pepper: serrano pepper, Thai chili peppers, Anaheim peppers" + }, + { + "recipe": "Turtle Stew\n1 pound snapper turtle, cleaned, rinsed and medium diced\n1/4 cup all-purpose flour\n1/4 cup butter\n1/4 cup red wine\n1/3 cup chopped celery\n1/3 cup chopped onion\n1/3 cup chopped carrot\n2 tablespoons minced garlic\n1 quart beef stock\n1/2 cup water, plus 2 tablespoons, divided\n1 teaspoon Worcestershire\n3 tablespoons cornstarch\n1 teaspoon paprika\n1/2 teaspoon allspice\n1 teaspoon freshly minced parsley leaves\n2 teaspoons ground nutmeg\n1 teaspoon ground ginger\n1/3 cup tomato paste\n1/2 teaspoon kosher salt\n1/4 teaspoon freshly ground white pepper\n1/3 cup sherry, for garnish\nInstructions:\nDredge the turtle in flour. In a large, heavy-bottomed saucepot over high heat, melt the butter and brown the turtle pieces, about 10 to 12 minutes. Remove the turtle from pan and allow to cool enough to handle. Deglaze the pan with red wine, scraping the bits from the bottom and sides.\nAdd the celery, onion, carrots to the pot. Stir in the beef stock, 1/2 cup water, and Worcestershire and continue to cook over medium-high heat. In small bowl whisk together the cornstarch, paprika, allspice, parsley, nutmeg, ginger, tomato paste, salt and pepper and 2 tablespoons water. Add to the vegetable mixture.\nOnce the turtle has cooled, put meat in cheesecloth, and tie closed with butcher's twine and add to the pot. The turtle needs to be in cheesecloth so that it can be extracted from the stew before pureeing. Continue to cook over medium-high heat until the mixture boils, then reduce the heat to low and simmer for 2 hours. After 2 hours, remove the turtle in the cheesecloth and strain vegetables from stock. Transfer cooked vegetables to a food processor and process until a chunky paste is achieved. Remove the turtle from cheesecloth and return the meat to saucepan with reserved liquid and pureed vegetables. Cook over medium heat until desired thickness is achieved, about 20 minutes. Ladle into serving bowls and finish with a little sherry in each bowl before serving.\n", + "ingredients_alternatives": "Snapper turtle: chicken breast, pork tenderloin, or beef stew meat\nFlour: whole wheat flour, all-purpose flour, or rice flour\nButter: unsalted butter, ghee, or coconut oil\nRed wine: cranberry juice, port wine, or Madeira wine\nCelery: bell peppers, zucchini, or mushrooms\nOnion: yellow onion, scallions, or shallots\nCarrot: orange carrot, purple carrot, or yellow carrot\nGarlic: shallots, green onions, or spring onions\nBeef stock: vegetable broth, chicken broth, or fish broth\nWater: sparkling water, seltzer water, or club soda\nWorcestershire: soy sauce, tamari, or Bragg's liquid aminos\nCornstarch: arrowroot powder, tapioca starch, or potato starch\nPaprika: smoked paprika, sweet paprika, or hot paprika\nAllspice: ground ginger, ground cinnamon, or ground cloves\nParsley: cilantro, basil, or dill\nNutmeg: ground cinnamon, ground ginger, or ground cardamom\nGinger: ground ginger, ground turmeric, or ground cumin\nTomato paste: tomato sauce, canned crushed tomatoes, or roasted tomatoes\nKosher salt: Himalayan pink salt, sea salt, or kosher salt\nWhite pepper: black pepper, green pepper, or Thai bird's eye chili flakes\nSherry: dry vermouth, white wine, or sake" + }, + { + "recipe": "Corn Star Raviolis in Sweet Basil Cream Sauce\n2 ears Fresh sweet corn, shucked and removed from the cob\n3 tablespoons Red bell pepper, minced\n3 tablespoons sweet onion, diced\n10 each Fresh basil leaves, chiffonade\nFreshly cracked pepper\n5 tablespoons unsalted butter\n1 1/2 cups heavy cream\n1 pinch nutmeg, ground\n6 ounces ricotta cheese, room temp\n6 ounces cream cheese, room temp\n1 package wonton wrappers\n2 egg yolks, beaten\n3 tablespoons Parmesan, grated\nInstructions:\nSpecial equipment: cookie cutter (3-inch)\nMelt butter in saute pan, add in corn, red bell pepper and onion. Let saute until onion is translucent and corn has released some of it's sugars. Add in 1/2 of the basil leaves and a couple of twists of black pepper. Add in 1/4 cup heavy cream and reduce by half. Set aside to cool.\nWhen cool, smash up a bit with a fork, stir in ricotta and cream cheese. Place wonton wrappers down (three at a time works) and in the center of each, place 1 1/2 t filling. Brush exposed wrapper with egg yolk, carefully place a second wrapper on top and carefully seal edges, making sure to get out any air bubbles. Cut with star cutter, work fingers around edges to make sure seal is tight. Set aside on floured baking sheet and continue to assemble.\nWhen finished, boil water and gently add raviolis a few at a time, cooking for 2 minutes or until they float. Carefully remove and drain.\nFor Sauce: In clean saute pan, melt remaining 4 tablespoons butter, when melted, add in remaining basil, saute until crisp and butter is just very lightly browning. Add in remaining cream and reduce to thickened. Salt and pepper to taste, serve over raviolis immediately.\nGarnish with Parmesan.\n", + "ingredients_alternatives": "Sweet Corn: yellow squash, zucchini, summer squash\nRed Bell Pepper: red onion, jalapeno, serrano pepper\nSweet Onion: yellow onion, Vidalia onion, Maui onion\nBasil: cilantro, parsley, dill\nPepper: black pepper, white pepper, pink peppercorns\nButter: ghee, coconut oil, olive oil\nHeavy Cream: half-and-half, whole milk, almond milk\nNutmeg: cinnamon, allspice, cardamom\nRicotta Cheese: mozzarella cheese, goat cheese, feta cheese\nCream Cheese: mascarpone cheese, brie cheese, blue cheese\nWonton Wrappers: spring roll wrappers, rice paper wrappers, wheat thins\nEgg Yolks: duck eggs, quail eggs, chicken eggs\nParmesan Cheese: grana padano cheese, parmigiano reggiano cheese, romano cheese" + }, + { + "recipe": "Floppy Flowers\nFloppy Flowers\nInstructions:\nFloppy Flowers\n", + "ingredients_alternatives": "Floppy flowers are a type of vegetable that can be used in place of carrots in this recipe. They have a similar texture and flavor to carrots but are more tender and easier to cook with. Some common varieties of floppy flowers include:\n\n* Nantes carrots\n* Danvers carrots\n* Little Finger carrots\n* Parisienne carrots\n\nAlternatively, you could use other types of root vegetables such as turnips or rutabaga, which have a similar texture to carrots and would work well in this recipe." + }, + { + "recipe": "Grilled Spice Rubbed Shrimp \\Nicoise\\ Salad\n1/4 cup white wine vinegar\n1 clove garlic, finely chopped\n1 tablespoon anchovy paste\nSalt and freshly ground black pepper\nSalt and freshly ground black pepper \n1/2 cup extra-virgin olive oil\n1/4 pound fresh wax beans\n1/4 pound fresh green beans\n1 pound fingerling potatoes\nKosher salt\nOlive oil\nRed and yellow sweet 100 tomatoes or cherry tomatoes, halved \n1 medium red onion, thinly sliced\nFresh basil and flat leaf parsley leaves, coarsely chopped\n2 tablespoons fennel seeds, toasted and ground\n2 teaspoons mustard seeds, toasted and ground \n2 teaspoons coriander seeds, toasted and ground \n2 teaspoons kosher salt \n1/2 teaspoon freshly ground black pepper\n1 pound large (21 to 24 ) shrimp, shelled and deveined\nOlive oil\nInstructions:\nWhisk together vinegar, garlic and anchovy paste and season with salt and pepper. Slowly whisk in the olive oil and set aside.\nPrepare a large bowl with ice water and set aside. Bring a medium pot of cold water to a boil then season with a tablespoon of salt. Add the beans and cook for approximately 3 to 4 minutes or until just crisp tender. Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water for a few minutes, and then drain well. Place potatoes in a medium saucepan, cover with cold water, season with 1 tablespoon of salt and cook until almost cooked through (a knife or skewer inserted into the center goes in with a little resistance). Drain well and place on a baking sheet to cool slightly. Once cool enough to handle, slice potatoes lengthwise, brush with olive oil and season with salt and pepper. Place on the grill, cut side down and cook until golden brown, about 2 to 3 minutes, turn over and grill until just cooked through, about 1 to 2 minutes longer. Place cooked beans, grilled potatoes, tomatoes, onions, basil and parsley in a large bowl, add the vinaigrette and gently toss to combine, season with salt and pepper. Cover and let sit at room temperature while you prepare the shrimp.\nHeat the grill to high. Combine the fennel, mustard, coriander, salt and pepper in a bowl. Place shrimp in a large bowl and toss with the spice rub until evenly coated. Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer. Remove the shrimp to a platter. Arrange the vegetables on 4 large plates and top each salad with 5 to 6 shrimp.\n", + "ingredients_alternatives": "White wine vinegar: apple cider vinegar, balsamic vinegar, white wine\nGarlic: shallots, scallions, leeks\nAnchovy paste: fish sauce, soy sauce, miso paste\nSalt and Black Pepper: Himalayan pink salt, sea salt, smoked paprika\nOlive Oil: avocado oil, grapeseed oil, sesame oil\nWax Beans: green beans, haricot verts, sugar snap peas\nGreen Beans: green beans, haricot verts, sugar snap peas\nPotatoes: sweet potatoes, yams, plantains\nKosher Salt: sea salt, Himalayan pink salt\nBasil and Parsley: cilantro, dill, tarragon\nFennel Seeds: caraway seeds, dill seeds, coriander seeds\nMustard Seeds: brown mustard seeds, whole wheat bread crumbs\nCoriander Seeds: cumin seeds, caraway seeds, dill seeds\nBlack Pepper: white pepper, pink peppercorns, ground ginger\nShrimp: scallops, lobster, mussels" + }, + { + "recipe": "Cajun Brined Turkey-Two Ways\n1/2 cup Spanish paprika\n1/4 cup New Mexican chile powder\n1 tablespoon garlic powder\n1 tablespoon onion powder\n1 tablespoon dried oregano\n1 tablespoon dried thyme\n1 1/2 teaspoons chile de arbol\n1/4 to 1/2 teaspoon cayenne powder\n1 1/2 cups kosher salt\n1/4 cup light brown sugar\n4 whole cloves garlic\n2 fresh bay leaves\n1 large Spanish onion, quartered\nOne 12-pound fresh turkey\n1/4 cup canola oil\nInstructions:\nTwo days before cooking: Combine the Spanish paprika, New Mexican chile powder, garlic powder, onion powder, oregano, thyme, chile de arbol and cayenne in a small bowl. Remove 1/4 cup for another use, such as the Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs. Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16-quart) stockpot or a clean bucket. Whisk in half of the remaining spice rub, the garlic, bay leaves and onion. Add the turkey, cover and refrigerate or set in a very cold place (that stays somewhere between 32 to 40 degrees F) for at least 12 hours and up to 24 hours. Rinse well under cold water and pat dry to remove the salt. Let air-dry in the refrigerator for 24 hours. \nIn The Big Green Egg: Light a large chimney filled with charcoal briquettes (about 5 quarts) and allow to burn until all the charcoal is covered with a layer of fine gray ash. Empty the coals into the grill. Top with some of the soaked wood chips if using. Put in the ceramic plate, then the grill rack. Put the cover on and let the grate heat up. Brush the turkey with oil and rub the entire turkey (including the cavity) with the remaining spice rub. Tie the legs together. Adjust the grill vents to get and maintain an internal temperature of 350 degrees F. Roast the turkey for 2 hours to 2 hours and 15 minutes, until a meat thermometer inserted in the thigh reads 165 degrees F. Remove from the grill, tent with foil and let rest for 30 minutes before carving. \nIn the Caja China: Prepare the charcoal briquettes according to the instructions that come with the box. Put the roasting pan with its rack (comes with the box) inside, and put the turkey breast-side down on the rack. Put on the top and fill with charcoal. After 30 minutes, flip the turkey breast-side up and continue cooking for about 1 more hour, until a meat thermometer inserted in the thigh reads 165 degrees F. Add charcoal as necessary according to the box instructions. Remove from the box, tent with foil and let rest for 30 minutes before carving.\n", + "ingredients_alternatives": "Spanish paprika: smoked paprika, pimenton, chorizo seasoning\nNew Mexican chile powder: ancho chile powder, chipotle chile powder, adobo seasoning\nGarlic powder: onion powder, savory blend\nOnion powder: garlic powder, onion salt\nDried oregano: thyme, marjoram, sage\nDried thyme: rosemary, lavender, lemon verbena\nChile de arbol: ancho chile powder, chipotle chile powder, guajillo chile powder\nCayenne powder: red pepper flakes, crushed red pepper, hot sauce\nKosher salt: sea salt, Himalayan pink salt\nLight brown sugar: white granulated sugar, muscovado sugar, turbinado sugar\nFresh bay leaves: laurel leaves, myrtle leaves, sage leaves\nLarge Spanish onion: yellow onion, red onion, scallions" + }, + { + "recipe": "Baked Artichoke Dip\nOlive oil nonstick cooking spray, Pam®\n2/3 cup fat-free Caesar salad dressing, Girard's®\n1/3 cup light mayonnaise, Best Foods®/Hellmann's®\n1/3 cup fat-free sour cream, Knudsen®\n1/3 cup grated Parmesan cheese, DiGiorno®\n2 cans (15 ounces each) artichoke quarters in water, drained and chopped, Maria®\n1 can (14.5-ounce) organic diced tomatoes with basil and garlic, drained, Muir Glen®\n5 ounces low-fat Swiss cheese, shredded, Alpine Lace®\n1/2 teaspoon hot pepper sauce, Tabasco®\nBaked tortilla chips and/or vegetable dippers\nInstructions:\n1. Preheat oven to 350 degrees F. Coat a 1-quart baking dish with cooking spray; set aside. 2. In a medium bowl, combine all remaining ingredients except tortilla chips and vegetable dippers. 3. Transfer mixture to baking dish. Bake for 40 to 45 minutes or until set and top is golden brown. 4. Serve warm with tortilla chips and/or vegetable dippers.\n", + "ingredients_alternatives": "Olive oil nonstick cooking spray: avocado oil or grapeseed oil\nCaesar salad dressing: homemade or store-bought Italian dressing\nLight mayonnaise: vegan or egg-free mayonnaise\nFat-free sour cream: Greek yogurt or cottage cheese\nGrated Parmesan cheese: nutritional yeast or vegan Parmesan cheese\nArtichoke quarters: frozen or canned artichokes, thawed and drained\nDiced tomatoes with basil and garlic: canned crushed tomatoes or homemade tomato sauce\nLow-fat Swiss cheese: vegan or dairy-free cheese alternative\nHot pepper sauce: homemade or store-bought hot sauce\nBaked tortilla chips and/or vegetable dippers: air-popped popcorn or baked sweet potato fries" + }, + { + "recipe": "Kentucky Hot Browns\n4 tablespoons unsalted soft butter\nSalt and freshly ground black pepper\n2 tablespoons unsalted butter\n2 tablespoons all-purpose flour\n2 1/2 cups whole milk\n2 cups grated sharp white Cheddar\n1/4 cup grated Parmesan\nPinch freshly ground nutmeg\nSalt and freshly ground black pepper\n4 large eggs\n1/4 cup milk\nSalt\n8 (1/2-inch) thick slices good day old white bread (recommended: Pullman or Pain de mie)\n4 tablespoons butter\n4 tablespoons vegetable oil\nEgg battered bread\nRoasted turkey breast, sliced into 1/4-inch thick slices\n3 ripe beefsteak tomatoes, cut into 1/2-inch thick slices and griddled until slightly charred and just cooked through\n1 1/2 cups grated sharp white Cheddar\n1/2 cup freshly grated Parmesan\n16 thick slices slab bacon, cooked until crisp\nFinely chopped fresh chives\nFinely chopped fresh flat-leaf parsley\nInstructions:\nPreheat oven to 425 degrees F.\nRub entire breast with butter and season with salt and pepper. Place in a small roasting pan and roast for 15 minutes. Reduce the heat to 350 degrees F and continue roasting until an instant-read thermometer inserted into the center registers 155 degrees F, about 1 to 1 1/2 hours. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing.\nMelt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until the cheese has melted. Season with nutmeg and salt and pepper, to taste.\nWhisk together the eggs, milk and salt in a medium bowl. Dip each slice of bread in the mixture and let sit about 30 seconds, or until completely soaked through.\nHeat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over medium-high heat. Cook 4 slices of the bread at a time until golden brown on both sides. Remove and place on a baking sheet. Repeat with the remaining bread.\nFor assembly:\nPreheat broiler. Place the egg bread on a baking sheet, place under the broiler and heat on both sides for 20 seconds just to warm through.\nTop each slice of bread with 2 to 3 slices of turkey and 2 slices of tomato, ladle sauce over the top and divide the cheddar cheese and Parmesan over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown. Remove from the oven, top each slice with 2 slices of bacon and sprinkle each slice with chives and parsley.\n", + "ingredients_alternatives": "Butter: unsalted butter, ghee\nFlour: all-purpose flour, whole wheat flour\nMilk: almond milk, soy milk, coconut milk\nCheddar: mozzarella cheese, provolone cheese\nParmesan: pecorino Romano, parmesan cheese\nNutmeg: ground cinnamon, ground ginger\nSalt: kosher salt, Himalayan pink salt\nEggs: duck eggs, quail eggs\nBread: baguette, ciabatta, focaccia\nVegetable oil: canola oil, sunflower oil\nTomatoes: plum tomatoes, cherry tomatoes\nBacon: Canadian bacon, prosciutto\nChives: scallions, garlic chives\nParsley: cilantro, dill" + }, + { + "recipe": "Millie's Tzimmes\n3 large carrots, peeled and chopped\n3 medium onions, peeled and chopped \n2 pounds sweet potatoes, peeled and thinly sliced \n2 pounds yams, peeled and thinly sliced \n1 cup (4 ounces) dried apple rings, cut in quarters\n1 1/2 cups (8 ounces) pitted prunes\n1 cup (4 ounces) dried pears, coarsely chopped\n1 cup (4 ounces) dried apricots, cut in half if large\n1 cup (4 ounces) dried sweet cherries\n3/4 cup (3 ounces) dried sour cherries\n1 cup packed dark brown sugar\n2 teaspoons ground cinnamon\n2 cups orange juice\n2 cups white wine (sweet or dry)\nInstructions:\nPlace the carrots, onions, sweet potatoes, yams, dried apples, prunes, dried pears, dried apricots, and dried sweet and sour cherries in the insert of a 5 1/2 to 6 quart slow cooker. Stir to mix. Sprinkle the brown sugar and cinnamon on top. Pour in the orange juice and wine and add enough water to cover. Cover and cook on HIGH for 10 to 11 hours, or until the vegetables are very soft. Serve hot or at room temperature.\n", + "ingredients_alternatives": "Carrots: beets, turnips, rutabaga, radishes\nOnions: shallots, scallions, leeks\nSweet Potatoes: yams, plantains, taro\nYams: sweet potatoes, taro, plantains\nApple Rings: pears, plums, figs\nPrune: dates, raisins, currants\nPears: apples, peaches, nectarines\nApricots: plums, peaches, nectarines\nCherries: cranberries, blueberries, raspberries\nCinnamon: nutmeg, allspice, ginger\nOrange Juice: grapefruit juice, lemonade, iced tea\nWhite Wine: red wine, sparkling water, fruit juice" + }, + { + "recipe": "Salsa Rice with Black Beans and Corn\n1 cup rice, regular or instant\n1/2 (14-ounce) can black beans, drained\n1/2 cup prepared salsa\n1/2 cup frozen corn, thawed\n2 tablespoons chopped fresh cilantro leaves\nSalt and freshly ground black pepper\nInstructions:\nIn a medium sauce pot, cook rice according to package instructions. When the rice is half way cooked, add black beans, salsa, and cook about 10 minutes for regular rice and 3 minutes for instant rice .Continue cooking rice. Remove the pot, using a spoon, stir in chopped cilantro and season, to taste, with salt and black pepper.\n", + "ingredients_alternatives": "Rice: quinoa, brown rice, wild rice\nBlack Beans: kidney beans, chickpeas, cannellini beans\nSalsa: guacamole, hummus, tahini sauce\nCorn: bell peppers, cherry tomatoes, roasted red peppers\nCilantro: parsley, basil, dill" + }, + { + "recipe": "Potato Bread\n1 baking potato, peeled and cut into large chunks, or 1 cup leftover mashed potatoes\n1 cup milk\n1 1/2 tablespoons lard\n1 1/2 tablespoons unsalted butter\n1 1/2 teaspoons salt\n1 tablespoon granulated sugar\n1 tablespoon dry yeast\n1/3 cup warm water\n5 cups bread flour\nInstructions:\nBoil potato until soft. Drain and reserve cooking liquid. Press the potato through a food mill.\nScald milk and combine with 1/2 cup reserved cooking liquid. Combine liquids and potato with lard, butter, salt, and sugar in small bowl. Set aside to cool to room temperature.\nMeanwhile, combine yeast and warm water, and set aside until foamy. When potato mixture has cooled, add yeast mixture. Add flour and knead with a dough hook, on an electric mixer, until smooth and glossy, about 7 minutes.\nTransfer to a buttered bowl, cover with plastic wrap, and set aside in warm place to rise about 1/2 hour. Punch dough down and briefly knead. Butter a 9 by 5 by 3-inch loaf pan. Place dough in pan, cover with plastic, and let rise until doubled, about 45 minutes.\nPreheat oven to 350 degrees F. Bake 30 minutes, until bread sounds hollow when tapped.\n", + "ingredients_alternatives": "Baking potato: sweet potatoes, yams, taro root\nMilk: almond milk, soy milk, coconut milk\nLard: vegetable shortening, coconut oil\nUnsalted butter: ghee, clarified butter\nSalt: Himalayan pink salt, kosher salt\nGranulated sugar: brown sugar, maple syrup\nDry yeast: active dry yeast, instant yeast\nWarm water: warm tap water, hot water\nBread flour: whole wheat flour, all-purpose flour" + }, + { + "recipe": "Papaya with Raspberries\n1 papaya, cut in 1/2, seeded\n1 pint raspberries, washed\n1 lime, juiced\nInstructions:\nPlace papaya half on a plate. Fill the papaya half with raspberries. Squeeze a half of a lime on top. Serve immediately.\n", + "ingredients_alternatives": "Papaya: pineapple, mango, kiwi\nRaspberries: blueberries, strawberries, blackberries\nLime: grapefruit, orange, lemon" + }, + { + "recipe": "Seaweed Salad\n2 to 3 varieties of dried seaweed\nSugar\nRice wine vinegar\nSesame oil\nSesame seeds\nInstructions:\nCombine vinegar and oil to marinate seaweed.\n", + "ingredients_alternatives": "Dried seaweed: wakame, hijiki, dulse\nSugar: coconut sugar, maple syrup, agave nectar\nRice wine vinegar: balsamic vinegar, apple cider vinegar, white wine vinegar\nSesame oil: grapeseed oil, sunflower oil, avocado oil\nSesame seeds: poppy seeds, pumpkin seeds, hemp seeds" + }, + { + "recipe": "Charred Carrots with Black Mole\n2 cloves garlic, skin on, crushed\n2 tomatillos, cut in half\n2 medium tomatoes, cut in half \n1 white onion, cut in half\n1 ripe plantain, peeled and halved lengthwise\n2 dried guajillo chiles\n2 medium pasilla chiles\n1 ancho chile\n1 small dried chipotle morita chile\n1/4 cup almonds\n1/3 cup sesame seeds, plus more for garnish\n2 tablespoons raisins\n1/2 teaspoon dried Mexican oregano\n1/4 teaspoon ground Mexican cinnamon\n1/8 teaspoon ground cloves\n4 tablespoons lard\n1/4 cup finely chopped Mexican chocolate\n1/4 cup kosher salt\n12 to 15 large carrots, split in half lengthwise\nFreshly ground black pepper\nChopped fresh cilantro, for garnish\nLime juice, for garnish\nInstructions:\nFor the mole: Preheat the oven to 400 degrees F.\nPlace the garlic, tomatillos, tomatoes, onion and plantain on a sheet pan cut-side up and roast until soft, about 10 minutes.\nMeanwhile, tear or cut the guajillo, pasilla, ancho and chipotle chiles in half, then remove the seeds and stems and discard. Bring a medium saucepan filled two-thirds of the way with water to a boil. Add the chiles and boil for 5 minutes (see Cook's Note). Turn off the heat and let the chiles steep for an additional 10 minutes.\nToast the almonds, sesame seeds, raisins, oregano, cinnamon and cloves in a medium skillet over medium heat until fragrant, 3 to 4 minutes. Add the lard to deglaze the skillet. \nBlend the vegetables, chiles and 2 to 3 tablespoons of their soaking liquid and toasted nut and spice mixture in a blender until smooth. (Reserve the rest of the chile soaking liquid as needed to thin the mole if it's too thick.) Remove the puree from the blender and place in a medium saucepan. Add the chocolate and slowly warm, whisking, until melted. \nFor the carrots: Bring 3 quarts water and the salt to a boil in a large pot. Blanch the carrots by dropping in the boiling salted water, then cook until the water comes back up to a boil and remove the carrots to a large bowl. Add some of the mole to coat.\nSear the carrots in a large cast-iron skillet on all sides until softened throughout, about 10 minutes. Serve with additional mole, black pepper, cilantro, lime juice and sesame seeds. \n", + "ingredients_alternatives": "Garlic: shallots, scallions, leeks\nTomatillos: husked and roasted peppers, cherry tomatoes\nTomatoes: bell peppers, eggplant\nWhite Onion: yellow onion, red onion\nPlantain: yuca, taro root\nGuajillo Chiles: dried Anaheim chiles, dried New Mexico chiles\nPasilla Chiles: dried Pueblo chiles, dried Santa Fe chiles\nAncho Chiles: dried Poblano chiles, dried Mango chiles\nDried Chipotle Morita Chiles: smoked jalapeno chiles, smoked serrano chiles\nAlmonds: cashews, pistachios\nSesame Seeds: sunflower seeds, pumpkin seeds\nRaisins: currants, sultanas\nMexican Oregano: Italian oregano, Greek oregano\nMexican Cinnamon: cassia bark, nutmeg\nCloves: allspice, cardamom\nLard: butter, coconut oil\nChocolate: dark chocolate, bittersweet chocolate\nKosher Salt: Himalayan pink salt, sea salt" + }, + { + "recipe": "Lobster and Finnan Haddie Chowder with Vermont Common Crackers\n3 to 4 pound butterflied smoked bone in haddock\n2 tablespoons whole black peppercorns\n2 sprigs thyme\n4 sprigs parsley\n1 small onion\n1/4 cup celery leaves\n2 cups fish stock\n1 cup heavy cream, plus 2 cups\n1/2 cup milk\n6 (1 pound) culls (lobsters with only 1 claw)\n1 medium onion, large dice\n4 tablespoons butter, plus 5 tablespoons\n4 red bliss potatoes\nSalt and ground black pepper\nChopped parsley, for garnish\nVermont Common Crackers\nInstructions:\nPlace the smoked haddock in a pan a little large than the fish itself. Sprinkle with peppercorns, thyme, parsley, the small onion, and celery leaves. Pour in the stock. Add 1 cup heavy cream and milk. Cover pan with aluminum foil and place pan in a 350 degree F oven for 15 minutes or until the fish is barely heated through, turning opaque. Remove from oven. Let cool.\nFlake the fish into big pieces, making sure there are no bones or whole peppercorns lurking in crevices.\nBlanch 6 (1 pound) culls in boiling salted water for 5 to 6 minutes. Refresh in cold water to stop cooking. Take meat from the shells leaving big chunks.\nIn a 3-quart stainless saucepan, place 4 of the lobster bodies over medium heat with 2 tablespoons butter. Saute until barely colored, then add 2 cups heavy cream and simmer slowly until reduced by 1/3. Use any of the smoked haddock scraps, bones, etc., when reducing the cream. This will give additional flavor to the soup. The lobster cream should have a lobster-smoked haddock flavor.\nAdd the stock cream from poaching the smoked haddock. Strain, you should have approximately 3 to 3 1/2 cups soup base.\nTo finish soup, saute 1 medium size onion in 4 tablespoons of butter. Add 4 red bliss potatoes cut into chunks leaving skins on. Pour over the soup base and simmer until the potatoes are \\just done\\, not overcooked and mushy. Season with salt and freshly ground black pepper.\nIn saute pan over medium heat, saute lobster meat, in big chunks in 2 to 3 tablespoons of butter. Add to the soup with the finnan haddie, taste for any additional salt and pepper. Adjust the amount of liquid by adding milk or cream. Bring just to a boil, heating the fish and lobster through. Ladle into hot soup bowls. Place a little slice of whole butter to melt on top and plenty of finely chopped parsley for garnish.\nServe with toasted and buttered split Vermont common Crackers. If you can not find the crackers use Old Fashioned Cream Biscuits or hot bread.\n", + "ingredients_alternatives": "Butterflied smoked bone in haddock: cod, salmon, tilapia\nWhole black peppercorns: white peppercorns, pink peppercorns\nThyme: rosemary, sage, bay leaves\nParsley: cilantro, basil, dill\nSmall onion: scallions, shallots\nCelery leaves: parsley, cilantro, dill\nFish stock: chicken broth, vegetable broth\nHeavy cream: half-and-half, cream cheese\nMilk: almond milk, soy milk, coconut milk\nCulls (lobsters with only 1 claw): shrimp, scallops, squid\nMedium onion: yellow onion, red onion, sweet onion\nButter: ghee, coconut oil, olive oil\nRed bliss potatoes: Yukon gold potatoes, Russet potatoes\nSalt and ground black pepper: kosher salt, sea salt\nChopped parsley: chopped cilantro, chopped basil, chopped dill" + }, + { + "recipe": "Grilled Beef Rolls\n1 cup soy sauce\n1/2 cup light brown sugar, packed\n2 pounds beef tenderloin, trimmed\nFreshly ground pepper\n4 scallions, whites cut into rings, green tops cut into 3-inch lengths and sliced length-wise\n3 bell peppers, 1 each red, green, and yellow, seeded, cut into matchsticks\nOlive oil\nInstructions:\nWhisk together soy sauce, and brown sugar in a small bowl until sugar is dissolved. Set aside. Cut beef crosswise into 1/4-inch-thick slices. Flatten each piece of beef, with a meat pounder, until it is 1/8-inch-thick. Don't over flatten. Transfer slices to a large plate.\nDip a slice of beef into soy mixture and place on a clean surface. Season with pepper. Put 2 pieces of scallion green and 1 piece of each pepper across the width of beef. The vegetables should extend over both edges. Roll up lengthwise and skewer near the edges with 2 toothpicks. Set aside. Repeat with remaining beef and vegetables.\nBrush a grill pan with oil and heat until hot, or heat oven broiler. Grill or broil the rolls, brushing with the sauce and turning until the meat is medium rare, 2 to 4 minutes. Cut each roll in half. In a small saucepan bring remaining sauce to a boil for 3 to 5 minutes. Pour into a small bowl, add scallion rings, serve on the side.\n", + "ingredients_alternatives": "Soy sauce: tamari, coconut aminos, fish sauce\nLight Brown Sugar: muscovado sugar, turbinado sugar, demerara sugar\nBeef Tenderloin: chicken breast, pork loin, lamb\nFreshly Ground Pepper: black pepper, white pepper\nScallions: onions, garlic\nBell Peppers: jalapenos, habaneros, banana peppers" + }, + { + "recipe": "Brined Pork Chops with Apple Hash\nJuice of 1 lemon\nJuice of 1 lime\nJuice of 1 orange\n1/4 cup fresh fennel sprigs\n2 tablespoons kosher or sea salt\nSix 8 to 10-ounce bone-in pork chops\n2 tablespoons grapeseed oil\n2 tablespoons grapeseed oil\n2 cups thin-sliced Yukon potatoes\n1 cup thin-sliced red onion\n1 teaspoon sea salt\n1 teaspoon white pepper\n2 cups thin-sliced apple, such as Granny Smith or Gala\n1 teaspoon hot sauce, such as Tabasco\nInstructions:\nFor the brine: Blend 8 cups water, the fruit juices, fennel and salt in a large saucepan over medium heat. Simmer for 20 minutes. After heating, remove the brine from the heat, allow to cool. Add the chops and allow to brine for 3 hours and up to 24 hours under refrigeration. (The longer the chops are brined the more salt and fruit flavor will be absorbed.)\nFor the pork: In large saute pan over high heat, add the oil, allow to warm until on the verge of smoking and then add 3 chops to the pan. Reduce the heat and cook for 6 to 7 minutes per side, this should yield a golden brown chop. Repeat the process with the remaining 3 chops. Hold warm until serving\nFor the hash: Return the same pan to medium-high heat and add the oil and the potatoes. Stir the potatoes until softened and browned on the edges, this will take 6 to 8 minutes. Once the potatoes are cooked, add the onions, season with the salt and pepper and continue to cook until the onions have softened, 3 to 4 minutes. Finally, reduce the heat to medium, add the apples and finish cooking for a final 4 minutes. Once cooked, remove from the heat and serve with hot sauce if desired.\n", + "ingredients_alternatives": "Lemon juice: grapefruit juice, cranberry juice\nLime juice: grapefruit juice, orange juice\nOrange juice: grapefruit juice, tangerine juice\nFennel sprigs: anise hyssop, tarragon, chervil\nSalt: Himalayan pink salt, Hawaiian black salt\nPork chops: chicken breasts, beef sirloin\nGrapeseed oil: avocado oil, canola oil\nApple: pear, peach, plum" + }, + { + "recipe": "Bacon Wrapped Meatloaves\n2 slices rye bread, tough crusts removed, bread crumbled (about 1 cup)\n1/3 cup milk \n1 large egg, beaten \n1/2 medium onion, finely chopped (about 1/2 cup) \n1/4 cup chopped fresh Italian parsley \n1 teaspoon dry mustard \n1/2 teaspoon ground caraway \n1/2 teaspoon ground coriander \n12 ounces ground beef (90/10) \n8 ounces ground pork \nKosher salt and freshly ground black pepper \n2 tablespoons ketchup \n2 tablespoons steak sauce \n1 tablespoon Dijon mustard \n1 tablespoon light brown sugar \n6 slices center cut bacon \nInstructions:\nPreheat the oven to 400 degrees F.\nPut the bread in a large bowl and pour the milk over. Let soak a few minutes, then squeeze through your fingers to combine. Add the egg, onion, parsley, dry mustard, caraway and coriander and mix well. Add the ground beef, ground pork, 1 1/4 teaspoons salt and several grinds of pepper. Mix well with your hands to combine.\nIn a small bowl, stir together the ketchup, steak sauce, mustard and brown sugar.\nDivide the mixture into 6 equal portions and form into balls. Wrap each ball with 1 strip of bacon. Place, without touching, on a rimmed baking sheet or in a large braiser. Brush with a light coating of the glaze. Bake until the fat from the bacon has rendered, about 20 minutes.\nIncrease the oven temperature to 425 degrees F.\nBrush the meatloaves with the remaining glaze. Continue to bake until the meatloaves are cooked through, the bacon is crisp and the glaze is shiny, 15 to 20 minutes more. Remove to a platter or plates to serve, leaving the drippings behind. (Save drippings for the Cheesy Mashed Potatoes & Gravy.)\n", + "ingredients_alternatives": "Bread: whole wheat bread, baguette, ciabatta\nMilk: almond milk, soy milk, coconut milk\nEgg: duck egg, quail egg, goose egg\nOnion: scallions, shallots, red onion\nParsley: cilantro, basil, dill\nMustard: brown mustard, yellow mustard\nCaraway: fennel seeds, anise seeds\nCoriander: cumin seeds, cardamom pods\nBeef: grass-fed beef, free-range chicken, wild game meat\nPork: heritage pork, pasture-raised pork, wild boar\nSalt and Pepper: Himalayan pink salt, smoked sea salt\nKetchup: tomato sauce, barbecue sauce, hot sauce\nSteak Sauce: Worcestershire sauce, soy sauce, tamari\nDijon Mustard: Grey Poupon, Maille, Dijon mustard\nLight Brown Sugar: muscovado sugar, turbinado sugar, demerara sugar" + }, + { + "recipe": "Cheese-Stuffed Dates with Prosciutto\n1/4 cup (2 ounces) goat cheese, at room temperature\n1/4 cup (2 ounces) mascarpone cheese, a room temperature\n1/4 cup finely chopped fresh basil leaves\nKosher salt and freshly ground black pepper\n16 Medjool dates (12 ounces), pitted\n8 thin slices prosciutto, halved lengthwise\nInstructions:\nIn a small bowl, mix together the cheeses and basil and season with salt and pepper, to taste.\nGently pull the dates apart and stuff with about 1/2 teaspoon of the cheese mixture. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick.\nArrange the stuffed dates on a platter and serve.\n", + "ingredients_alternatives": "Goat cheese: feta cheese, ricotta cheese\nMascarpone cheese: cream cheese, butter\nBasil: parsley, cilantro\nKosher salt: sea salt\nBlack pepper: white pepper, nutmeg\nDates: prunes, raisins\nProsciutto: serrano ham, chorizo" + }, + { + "recipe": "Crab Meat Enchiladas\n3 1/2 oz. jack cheese (shredded)\n1/2 cup of Mexican cream\n(if not available, sour cream with some heavy cream added may be used)\n12 corn tortillas (or flour if desired)\n3 1/2 oz. cheddar cheese (shredded)\n1/2 cup of onion (1/4 inch dice)\n3 tablespoons cilantro (chop)\nGuacamole:\n1/4 cup of onion (chop 1/4 inch dice)\n1/2 cup of tomatoes (chopped 1/4 inch dice)\n2 whole large avocados (pitted and mashed)\n1/2 cup of HERDEZ(R) salsa verde\n1 1/2 tablespoons lime juice\n1 1/2 cups Shredded crab or imitation crab\n4 oz of dried red peppers\n3 cups of water\n1 1/2 teaspoon of salt\n2 cloves of garlic\n2 cups HERDEZ® Salsa Casera medium\n4 Tablespoons of grapeseed oil\nInstructions:\nPreheat oven to 350 degrees F. Heat water on stove at medium temperature, add red peppers. Boil until peppers soften (about 7-10 minutes). While red peppers soften, chop onion, cilantro and mix together. Mix the two cheeses together in a bowl. When red peppers soften, transfer them into blender. Add 2 cups of the same boiled water, salt, and garlic to blender. Blend for 2-3 minutes. Using a bowl and a strainer, strain this mixture to remove seeds and remaining skin. Add 1 cup of HERDEZ® Salsa Casera to mixture. Mix well. Add grapeseed oil to skillet and heat. Soften tortillas in grapeseed oil for 10-20 sec. Set on paper towel until all tortillas are done. Dip tortillas into red sauce and lay on flat surface, add crab and roll. Place rolled tortillas into a 9 x 13 pan. Use remaining red sauce to cover rolled tortillas. Pour 1/2 cup of remaining HERDEZ® salsa over mixture. Sprinkle cheese over the salsa. Pour remaining 1/2 cups of HERDEZ® salsa over cheese. Bake for 25-30 minutes. Remove from oven. Sprinkle the onion and cilantro mixture over the cheese. Drizzle the Mexican cream over mixture. Serves 4\nGuacamole:\nMix together mashed avocado, diced onions, diced tomatoes, lime juice and HERDEZ® Salsa Verde. Serve.\n", + "ingredients_alternatives": "Jack cheese: mozzarella cheese, Monterey Jack cheese\nMexican cream: half-and-half, heavy cream\nCorn tortillas: flour tortillas, whole wheat tortillas\nCheddar cheese: Colby cheese, pepper jack cheese\nOnion: yellow onion, red onion\nCilantro: parsley, basil\nAvocado: Hass avocado, Fuerte avocado\nTomatoes: grape tomatoes, cherry tomatoes\nSalsa verde: pico de gallo, salsa fresca\nLime juice: lemon juice, orange juice\nCrab or imitation crab: shrimp, fish\nDried red peppers: ancho chili powder, guajillo chili powder\nWater: broth, wine (optional)\nSalt: kosher salt, sea salt\nGarlic: shallots, scallions\nGrapeseed oil: olive oil, canola oil" + }, + { + "recipe": "Rum-Lime Punch\n1/2 cup simple syrup (equal amounts of sugar and water boiled until sugar dissolves)\n1 cup dark rum\n3/4 cup fresh lime juice\n5 tablespoons grenadine\n1/4 teaspoon bitters\nPinch ground nutmeg\nIce cubes\nLime slices\nInstructions:\nMix all punch ingredients together. Serve over ice, garnish with lime slice.\n", + "ingredients_alternatives": "Simple syrup: honey, agave nectar, maple syrup\nRum: bourbon, dark whiskey, brandy\nLime juice: grapefruit juice, orange juice\nGrenadine: pomegranate juice, cranberry juice\nBitters: Angostura bitters, Peychaud's bitters\nNutmeg: ground cinnamon, ground ginger" + }, + { + "recipe": "Almost-Famous Breadsticks\n1 package active dry yeast\n4 1/4 cups all-purpose flour, plus more for dusting\n2 tablespoons unsalted butter, softened\n2 tablespoons sugar\n1 tablespoon fine salt\n3 tablespoons unsalted butter, melted\n1/2 teaspoon kosher salt\n1/8 to 1/4 teaspoon garlic powder\nPinch of dried oregano\nInstructions:\nMake the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.\nKnead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.\nPreheat the oven to 400 degrees F. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.\n", + "ingredients_alternatives": "Yeast: instant yeast, rapid rise yeast\nFlour: whole wheat flour, pastry flour, bread flour\nButter: coconut oil, ghee, vegan butter\nSugar: honey, maple syrup, agave nectar\nSalt: kosher salt, sea salt\nGarlic powder: onion powder, paprika\nDried oregano: thyme, basil, rosemary" + }, + { + "recipe": "Sauteed Quail Salad\n2 egg yolks*\n1 cup white wine\n2 bunches cilantro, blanched\n4 to 5 cloves garlic, minced\n1/4 rice wine vinegar\n4 scallions, minced\n2 teaspoons sugar\nSalt and pepper\n1 1/2 cups extra-virgin olive oil\n3 cloves garlic, minced\n2 tablespoons chopped thyme\n1/2 cup balsamic vinegar\n1/4 cup white wine\nSalt and pepper\n4 quails\n2 tablespoons butter\n2 tablespoons oil\n1 head romaine lettuce, cleaned and cut into bite-sized pieces\n2 handfuls spring mix\n1 tomato, diced\n1 onion, julienned\n1 tablespoon chopped cilantro leaves\n4 to 5 scallions, sliced, for garnish\nInstructions:\nTo make dressing, combine all ingredients in a blender, except for the oil. Blend until well combined. With the blender on low speed, drizzle 1 1/2 cups extra-virgin olive oil into blender. Chill.\nCombine all of the quail marinade ingredients except oil and butter. Add the quail and marinate for at least 3 hours in the refrigerator. Remove the quail from the marinade and saute in olive oil and butter. Cook for 2 to 4 minutes on each side. They will turn a golden dark oak color.\nCombine the lettuce, spring mix, tomato, onion, and cilantro in a large bowl. Dress the salad with dressing. Divide salad onto 4 salad plates. Cut the quail in 1/2 and place at the base of the salad. Garnish with chives or scallions and serve.\n", + "ingredients_alternatives": "Egg yolks: duck eggs, goose eggs, chicken eggs\nWhite wine: dry white wine, sparkling water\nCilantro: parsley, basil, dill\nGarlic: shallots, green onions\nRice wine vinegar: apple cider vinegar, white wine vinegar\nScallions: green onions, leeks\nSugar: honey, maple syrup\nSalt and pepper: kosher salt, sea salt\nOlive oil: avocado oil, grapeseed oil, walnut oil\nGarlic: shallots, green onions\nBalsamic vinegar: red wine vinegar, port wine vinegar\nWhite wine: dry white wine, sparkling water\nQuails: pheasant, partridge, grouse\nButter: unsalted butter, ghee\nOnion: yellow onion, red onion\nTomato: cherry tomato, grape tomato\nCilantro leaves: parsley, basil, dill\nScallions: green onions, leeks" + }, + { + "recipe": "Tray Baked Pork Chops with Herbey Potatoes, Parsnips and Pears\n4 medium to large parsnips\n1 1/2 pounds potatoes, scrubbed and sliced\n4 pears, firm\nExtra virgin olive oil\nHandful fresh thyme\n8 to 10 cloves garlic, skins left on\nSalt and freshly ground black pepper\n1 lemon, zested\n4 pork chops\nInstructions:\nPreheat the oven to 425 degrees F. Place a large tray in the oven to heat while you prepare your vegetables. Wash and slice the parsnips into quarters lengthwise then slice the scrubbed potatoes into 1/2-inch thick pieces and wash and slice into quarters lengthwise and add to the roasting tray. Dry them with kitchen paper, then place the parsnips, pears, and potatoes in a bowl and coat lightly with olive oil. Add some chopped or pounded thyme, all the garlic cloves, salt and pepper. Then place in the hot tray to cook in the oven for 5 minutes.\nWhile the vegetables are in the oven, rub some thyme, lemon zest and seasoning onto the chops. Then place them in the tray with the parsnips and potatoes and add the pears. Cook for around 30 minutes until the meat is tender and the vegetables are golden.\n", + "ingredients_alternatives": "Parsnips: carrots, turnips, rutabaga\nPotatoes: sweet potatoes, yams\nPears: apples, quince\nOlive oil: avocado oil, grapeseed oil, walnut oil\nThyme: rosemary, oregano, bay leaves\nGarlic: shallots, green onions\nLemon: orange, grapefruit\nPork chops: chicken breasts, steak" + }, + { + "recipe": "Egg Creams\n2 1/2 ounces whole milk\n8 ounces seltzer\n1-ounce chocolate syrup (recommended: Fox's U-Bet)\nInstructions:\nThe milk needs to be very cold so place it in the freezer to chill about 15 minutes before using.\nDrizzle the chocolate syrup into a glass. Pour the milk into the glass and fill with seltzer. A siphon bottle for dispensing seltzer works best. If a siphon bottle is not available, add seltzer to milk while stirring with a long narrow spoon rapidly, slowing as the glass fills. This action to the seltzer will create the foam \\head\\ you need for a great egg cream.\nChefs Note: The glass is a KEY part to the \\ideal\\ Egg Cream. Utilize a SODA glass (like a Coca-Cola glass) that is narrow on the bottom and flares out on the top.\n", + "ingredients_alternatives": "Whole milk: almond milk, soy milk, coconut milk\nSeltzer: sparkling water, club soda\nChocolate syrup: dark chocolate chips, melted chocolate, cocoa powder mixed with hot milk" + }, + { + "recipe": "Jan Birnbaum's New Orleans-Style Babyback Beer Ribs\n4 tablespoons kosher salt\n2 tablespoons paprika\n2 tablespoons chili powder\n1 tablespoon toasted and ground cumin\n1 tablespoon toasted and ground coriander\n1/2 teaspoon ground cinnamon\n1 teaspoon grated lime zest\n1 tablespoon crumbled achiote\n3 racks baby back pork ribs (about 5 pounds)\n1 quart chicken stock\n64 ounces beer\n3 bay leaves\n1/4 cup extra-virgin olive oil\n4 poblano chiles, seeded and chopped\n3 medium onions, roughly cut\n2 tablespoons minced garlic\n3 carrots, roughly chopped\n2 sliced and seeded jalapeno chile peppers\nTwo 20-ounce cans Roma tomatoes\n3/4 cups molasses\n1 cup honey\nOne 2-ounce can chipotle chiles in adobo sauce\n1 orange, peeled with pith removed\nSalt and freshly ground black pepper\n3/4 cup red wine vinegar\n3/4 cup lime juice\nInstructions:\nSpice Rub Mix: Mix together all ingredients.\nRibs: Preheat gas grill on low for 1/2 hour. If using charcoal, let the coals burn to embers, also about 1/2 hour after lighting.\nCut the rib racks in half horizontally along the bone. Season the ribs with a 1/2 of the spice rub mix. In a large roasting pan, add chicken stock, beer, and the bay leaves. Lower the ribs into the liquid. Bring up to a simmer and poach the ribs for 15 minutes.\nTake the ribs out of the liquid and season them with the other 1/2 of the spice rub on both sides. While re-spicing the ribs, bring the liquid up to a boil over low heat to reduce.\nTake the ribs outside to the grill. The coals should be at the ember stage. Gas grills stay on low. Place ribs on the grill and cover to smoke for 2 hours. While ribs are cooking, the sauce can be finished.\nAdd the olive oil to a large, preheated saute pan. Add the poblanos and onions, and saute for 5 or 6 minutes, until caramelized. Add the garlic, carrots, and jalapenos and saute another 3 minutes. Add the Roma tomatoes and let it simmer 20 minutes. Add the molasses, honey, and chipotle with adobo sauce. Add the orange, then salt and pepper. When the initial braising liquid has reduced by half, add this to the sauce mixture. Let everything simmer for 20 minutes, or pop in a preheated 350 degrees F oven for 20 minutes.\nBlend sauce mixture in a blender or food processor until smooth. Stir in red wine vinegar and lime juice.\nBring sauce to grill and brush on ribs for the last half hour of grilling.\n", + "ingredients_alternatives": "Kosher salt: sea salt\nPaprika: smoked paprika, Spanish paprika\nChili powder: ancho chili powder, cayenne pepper, smoked chili powder\nCumin: ground cumin, ground coriander\nCoriander: ground coriander, ground cinnamon\nCinnamon: ground cinnamon, ground nutmeg\nLime zest: lemon zest, orange zest\nAchiote: annatto seeds, ground ginger\nRibs: brisket, pork tenderloin, chicken breast\nChicken Stock: vegetable broth, beef broth\nBeer: lager, ale, stout\nBay Leaves: thyme, rosemary, oregano\nOlive Oil: avocado oil, grapeseed oil, walnut oil\nOnions: scallions, shallots, garlic\nGarlic: shallots, green onions\nCarrots: sweet potatoes, turnips, rutabaga\nJalapenos: serrano peppers, habanero peppers\nTomatoes: grape tomatoes, cherry tomatoes, plum tomatoes\nMolasses: maple syrup, agave nectar\nHoney: brown sugar, maple syrup\nChipotle Chiles: smoked chipotle peppers, jalapeno peppers\nOrange: blood orange, navel orange, Valencia orange" + }, + { + "recipe": "Warm Filet Mignon with Sesame Mayonnaise\n2 star anise or 1/4 teaspoon five spice powder\n1/4 cup soy sauce\n1 clove garlic, minced\n2 tablespoons brown sugar\n2 tablespoons rice vinegar\n2 pounds, (net weight) filet mignon trimmed of all fat and tied\n1 tablespoon prepared Dijon mustard\n3/4 cup mayonnaise\n2 to 3 tablespoons toasted sesame oil\n1 bunch watercress, stems removed\n1/4 cup snipped fresh chives\nSalt, pepper and crushed red pepper\nInstructions:\nPlace star anise, soy sauce, garlic, sugar and rice vinegar in a small skillet. Bring to a boil, reduce heat and simmer for a minute or until only 1/4 cup remains. Strain out star anise and reserve. If you are using five spice powder instead of star anise, add it to the liquid now. Let it cool while you boil the beef. Bring 3 quarts water to a boil. Add beef and boil for 15 to 18 minutes. (depending if you like it very rare or just rare.) Remove the beef from water and let stand at room temperature for 15 minutes while you finish mayonnaise. Mix cooled reduced star anise liquid with mustard and mayonnaise. Add sesame oil to taste, 1/2 teaspoon salt and crushed red pepper. Thin mayonnaise with just a teaspoonful of water to make it spreadable.\nWhen the beef is cool, slice it vertically, with the grain, into 1/2-inch wide slices. Then slice the long slices, across the grain into 3-inch long by 1/2-inch wide strips. Spread some mayonnaise on a dinner plate. Center a clump of watercress in the center of your plate. Surround watercress with a wreath of beef slices and sprinkle meat with coarse salt, freshly ground black pepper and chives. Drizzle more mayonnaise on beef edges if you wish (or for a more professional look, transfer mayonnaise to squirt bottle to drizzle over beef edges)\n", + "ingredients_alternatives": "Star anise or five spice powder: ground ginger, ground cinnamon, ground cloves\nSoy sauce: tamari, coconut aminos\nGarlic, minced: shallots, green onions\nBrown sugar: maple syrup, honey\nRice vinegar: apple cider vinegar, white wine vinegar\nFilet mignon: sirloin steak, ribeye steak\nDijon mustard: whole grain mustard, spicy mustard\nMayonnaise: hummus, tahini\nTowed sesame oil: grapeseed oil, sunflower oil\nWatercress: arugula, kale\nChives: scallions, leeks" + }, + { + "recipe": "Roast Coriander Breast of Duck with Roast Parsnip and Sweet Potato Sauce\n5 large sweet potatoes\n1 tablespoon fresh ginger, chopped\n1/2 teaspoon chopped Thai chili\n2 tablespoons toasted coriander seeds, crushed\n4 skinless, boneless duck breast, approximately 5 to 7 ounces each\n2 medium skin-on parsnips poached for 15 minutes\n1 tablespoon grapeseed oil\nSalt and pepper to taste\n4 sprigs baby pea shoots\nInstructions:\nCut each potato into 6 long wedges. Save 4 wedges. Juice the remaining wedges in an electric vegetable juicer, and pour the juice through a fine mesh strainer. This will yield approximately 4 cups. Allow the juice to stand for 2 hours. A layer of white starch will form at the bottom of the juice. Pour the juice off the starch into a medium saucepot. Place over a medium flame and reduce to one cup or until the sauce naturally thickens. Remove from the fire and stir in the ginger and Thai chili pepper. Stir until the sauce tastes spicy enough and strain immediately. Split each poached parsnip in half lengthwise and rub with a small amount of grapeseed oil. Rub the 4 reserved sweet potato wedges with grapeseed oil. Season the parsnip and potato with salt and pepper. Bake on a cookie sheet in a pre-heated 400 degree oven until browned and cooked through (approximately 15 minutes). Heat a large saute pan over a medium heat. Season each duck breast with salt and pepper. Press one side of the duck breast into the coriander seeds. Wipe the saute pan with a towel that has been dipped into grapeseed oil. Add the duck breasts, seed side down. Saute until the coriander browns. Turn the duck breast over and transfer the pan to a 375 degree oven for 3 to 5 minutes. Remove the breasts and allow them to rest 2 to 4 minutes. Set a piece of parsnip and wedge of sweet potato on each plate. Slice each duck breast into 1/4-inch slices and arrange against the vegetables. Spoon sauce onto each plate and garnish with pea shoots.\n", + "ingredients_alternatives": "Sweet potatoes: yams, taro, plantains\nGinger: turmeric, galangal, wasabi\nThai chili: jalapeno, serrano, habanero\nCoriander seeds: fennel seeds, caraway seeds, anise seeds\nDuck breast: pork tenderloin, chicken breast, fish fillet\nParsnips: turnips, radishes, rutabaga\nGrapeseed oil: sunflower oil, canola oil, avocado oil\nPepper: black pepper, white pepper, pink peppercorns\nBaby pea shoots: edamame, snow peas, sugar snap peas" + }, + { + "recipe": "Holiday Cheese Ball Wreath\n1 pound cream cheese, at room temperature\n2 cups shredded firm cheese, such as Cheddar, pepper Jack or Colby\n2 teaspoons Worcestershire sauce\nKosher salt and freshly ground black pepper\n1/2 cup pickled piquante peppers, such as Peppadews, finely chopped\n1/2 cup fresh parsley leaves, finely chopped\n1/4 cup finely chopped fresh chives\nCrackers, sliced bread or crudites, for serving\nInstructions:\nLine the inside of a 6-cup Bundt pan with plastic wrap. Process the cream cheese, shredded cheese, Worcestershire sauce, 1/2 teaspoon salt and few grinds of pepper in a food processor until smooth. Empty the mixture into a medium bowl, and fold in all but 2 tablespoons of the chopped peppers.\nSpoon the cheese mixture into the prepared Bundt pan; pack it in, spread into an even layer and cover (or simply form the cheese mixture into a ball and wrap tightly with plastic wrap). Refrigerate until chilled, at least 1 hour up to 2 days.\nUncover and invert the cheese mold (or unwrap and transfer the ball) onto a serving platter. Sprinkle with the chives and parsley to completely coat the wreath, and garnish with the reserved 2 tablespoons peppers. Serve with crackers, sliced bread or crudites.\n", + "ingredients_alternatives": "Cream cheese: goat cheese, brie cheese, feta cheese\nFirm cheese: mozzarella, provolone, blue cheese\nWorcestershire sauce: soy sauce, tamari, fish sauce\nKosher salt: sea salt\nBlack pepper: pink peppercorns, white pepper\nPiquante peppers: jalapenos, banana peppers, Anaheim peppers\nParsley: cilantro, basil, dill\nChives: scallions, garlic chives, leek" + }, + { + "recipe": "Spanish Chicken and Pasta\n8 ounces angel hair pasta, broken into 2-inch pieces, or fideos\n1 15-ounce can fire-roasted diced tomatoes\n2 1/4 cups low-sodium chicken broth\nKosher salt and freshly ground pepper\n1 1/2 pounds skinless, boneless chicken breasts\n3 tablespoons extra-virgin olive oil\n1/2 onion, chopped\n1 poblano chile pepper, chopped\n2 cloves garlic, minced\n1/4 teaspoon ground cumin\n2 tablespoons chopped fresh parsley\n2 tablespoons crumbled queso fresco cheese\nInstructions:\nHeat a large skillet over high heat. Add the pasta and cook, stirring, until toasted, 5 to 6 minutes. Remove from the heat, then add the tomatoes, chicken broth, 1 teaspoon salt and a few grinds of pepper; set aside.\nSeason the chicken generously with salt and pepper. Heat 2 tablespoons olive oil in another large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 5 minutes; remove to a plate. Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Add the onion, poblano, garlic and cumin; cook, scraping up any browned bits, until the vegetables are tender, 6 to 8 minutes. Season with salt and pepper.\nAdd the pasta mixture to the skillet with the vegetables and bring to a boil. Nestle the chicken in the pasta; cover, reduce the heat to low and cook until the chicken is cooked through, about 12 minutes. Remove the chicken to a cutting board to rest, then continue to simmer the mixture until most of the liquid is absorbed, about 3 minutes.\nSlice the chicken. Divide the pasta among plates and top with the chicken, parsley and queso fresco.\n", + "ingredients_alternatives": "Angel hair pasta: spaghetti, linguine, fettuccine\nFire-roasted diced tomatoes: canned crushed tomatoes, canned diced tomatoes with green chilies\nChicken broth: vegetable broth, chicken stock\nKosher salt: sea salt\nFreshly ground pepper: black pepper\nChicken breasts: boneless, skinless chicken thighs, chicken drumsticks\nOlive oil: avocado oil, grapeseed oil, walnut oil\nOnion: yellow onion, red onion, scallions\nPoblano chile pepper: jalapeno chile pepper, serrano chile pepper\nGarlic: shallots, green onions\nCumin: coriander, paprika\nParsley: cilantro, basil, dill\nQueso fresco cheese: feta cheese, goat cheese" + }, + { + "recipe": "Kugel with Apricot Nectar\n4 tablespoons margarine or unsalted butter, plus more for the baking dish\nKosher salt\n1 pound wide egg noodles\n1 8-ounce package cream cheese, at room temperature\n2 cups apricot nectar\n1/2 cup sugar\n6 large eggs\n2 cups milk\n3 cups cornflakes, crushed\n6 tablespoons margarine or unsalted butter, melted\n1/4 cup sugar\nInstructions:\nPreheat the oven to 350 degrees F. Make the kugel: Brush a 4-quart shallow baking dish with margarine. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain well, then transfer to the prepared baking dish. Add the margarine and stir to melt and coat the noodles.\nBeat the cream cheese and 2 tablespoons apricot nectar in a large bowl with a mixer on medium speed until smooth. Add the sugar, then the eggs, one at a time, beating well after each addition. Add the milk and the remaining apricot nectar; beat until smooth and creamy. Pour the mixture over the noodles; stir to coat.\nMake the topping: Combine the cornflakes, melted margarine and sugar in a medium bowl. Sprinkle on top of the noodle mixture and bake until just set in the center, about 1 hour. (If the topping is golden but the kugel is not yet set, turn off the oven and keep the kugel inside up to 20 more minutes.) Let cool 20 to 30 minutes before serving.\n", + "ingredients_alternatives": "Margarine or Unsalted Butter: coconut oil, ghee\nKosher Salt: sea salt\nWide Egg Noodles: rice noodles, soba noodles\nCream Cheese: goat cheese, feta cheese\nApricot Nectar: honey, maple syrup\nSugar: brown sugar, granulated sugar\nEggs: duck eggs, quail eggs\nMilk: almond milk, soy milk\nCornflakes: oats, wheat flakes\nMargarine or Unsalted Butter: coconut oil, ghee\n\nNote: The alternatives provided are just suggestions and may not always be suitable depending on personal preferences or dietary restrictions." + }, + { + "recipe": "Snickerdoodle Cookie Dough\n1 cup all-purpose flour\n1/2 teaspoon ground cinnamon\n1/4 teaspoon baking soda\n1/4 teaspoon fine salt\n1/3 cup packed light brown sugar\n1/3 cup granulated sugar\n6 tablespoons unsalted butter, at room temperature\n2 tablespoons plain yogurt\nInstructions:\nMicrowave the flour in a microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 F. Sift into a medium bowl, then whisk in the cinnamon, baking soda and salt (see Cook's Note).\nBeat the brown sugar, granulated sugar, butter and yogurt with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. Turn off the beaters and use your hands to help combine if needed. Refrigerate in an airtight container for up to 5 days.\n", + "ingredients_alternatives": "Flour: whole wheat flour, spelt flour, barley flour\nCinnamon: nutmeg, cardamom\nBaking soda: baking powder, bicarbonate of soda\nSalt: kosher salt, Himalayan pink salt\nLight Brown Sugar: muscovado sugar, turbinado sugar\nGranulated Sugar: coconut sugar, maple syrup\nButter: ghee, coconut oil\nYogurt: Greek yogurt, sour cream" + }, + { + "recipe": "Riesling Sangria with Mango and Nectarine\n1 bottle cold sweet Riesling\n2 cups mango nectar \n1/2 cup peach eau de vie \n1 lime, halved and thinly sliced \n1 ripe nectarine, halved pitted and thinly sliced \n1 orange, halved and thinly sliced \n1 bottle or can club soda \nInstructions:\nStir together the Riesling, mango nectar, eau de vie, limes, nectarines and oranges in a pitcher. Cover and refrigerate for at least 2 hours and up to 24 hours.\nServe over ice in white wine glasses and top with a splash of club soda.\n", + "ingredients_alternatives": "Sweet Riesling: Moscato, Prosecco, Gewürztraminer\nMango nectar: pineapple juice, coconut water, passion fruit juice\nPeach eau de vie: apricot brandy, cherry liqueur, plum wine\nLime: grapefruit, lemon, limequat\nNectarine: peach, plum, nectarine\nOrange: tangerine, blood orange, Clementine\nClub soda: sparkling water, seltzer water, ginger ale" + }, + { + "recipe": "Crystal Ball Cocktail\n2 ice balls\n2 cups white cranberry juice\n4 shots green apple vodka (recommended: Smirnoff)\n1 shot cinnamon schnapps\n2 silicone ice ball molds (available at www.muji.com)\nInstructions:\nMake 2 ice balls using the ice mold according manufacturer's instructions. Alternatively, use ice cubes.\nCombine the cranberry juice, vodka, and schnapps together in a pitcher. Put the ice balls into 2 martini glasses and evenly divide the cocktail between the 2 glasses.\n", + "ingredients_alternatives": "Ice balls: crushed ice, cubed ice\nWhite cranberry juice: cranberry cocktail, grapefruit juice\nGreen apple vodka: apple vodka, pear vodka\nCinnamon schnapps: peppermint schnapps, vanilla schnapps" + }, + { + "recipe": "Lavender Honey-Glazed Roast Duck\n1 female Muscovy duck, about 3 1/2 pounds, giblets, excess fat, and 2 wing joints removed, skin pricked, patted dry\nSalt and freshly ground pepper to taste\n1/2 cup nicoise (oil-cured black) olives\n2 tablespoons dried lavender\n2 tablespoons olive oil\n4 tablespoons lavender honey\nInstructions:\nPreheat oven to 350 degrees. Season duck inside and out with salt and pepper. Put olives and lavender inside duck and truss or close with a skewer. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot. Add duck and saute on all sides until skin is golden brown. Transfer to a rack in a roasting pan. Mix 2 tablespoons of the honey with the remaining 1 tablespoon olive oil. Brush over duck and roast until juices run clear when duck is pricked deep in thigh about 45 minutes. About halfway through the roasting time, combine 1 tablespoon of pan drippings with the remaining 2 tablespoons of honey, and brush over duck. When duck is cooked, remove it from oven and let rest to 15 minutes in a warm place before carving and serving.;\n", + "ingredients_alternatives": "Muscovy duck: goose, turkey, chicken\nGiblets: chicken gizzards, pork sausage meat, beef liver\nExcess fat: bacon, lard, butter\nWing joints: chicken wings, pork ribs\nSkin: pork belly, beef brisket\nNicoise olives: Kalamata olives, Castelvetrano olives\nDried lavender: oregano, thyme, rosemary\nOlive oil: canola oil, grapeseed oil, sunflower oil\nLavender honey: honey, maple syrup, agave nectar" + }, + { + "recipe": "Chunky Cheese Potato Soup and Wilted Spinach Salad\n1/2 pound bacon\n1/2 white onion, diced\n4 russet potatoes, chopped\n4 cups heavy cream\nSalt and pepper\n2 cups grated cheddar cheese\n1 teaspoon all-purpose flour\n3 large rolls, split\nWilted Spinach Salad, recipe follows\n5 slices bacon\n3 tablespoons red wine vinegar\n1 tablespoon sugar\n1 bunch fresh spinach, washed, stems removed\n1 tomato, chopped\nInstructions:\nIn a large pot, cook the bacon until it is browned and crispy. Remove the bacon strips and crumble, leaving the drippings in the pot.\nCook the onion and potatoes in the bacon drippings until they are tender, approximately 15 minutes. Stir in the cream, salt, and pepper. Dredge the cheese in flour and slowly add the cheese to the pot until it is melted. Add the crumbled bacon to the pot and stir everything together until it reaches your desired consistency.\nServe in a hollowed out bread roll.\nIn a medium sized pan, cook the bacon until it is browned and crispy. Remove the bacon strips from the pan, leaving only the drippings. Slowly add the vinegar to the pan, whisking constantly. Whisk in the sugar. Put the spinach into the pan and toss the leaves with the dressing until they wilt slightly. Remove the salad from the pan and garnish with chopped tomatoes and crumbled bacon.\n", + "ingredients_alternatives": "Bacon: prosciutto, serrano ham, pancetta\nOnion: scallions, yellow onion, shallots\nRusset Potatoes: Yukon gold potatoes, new potatoes\nHeavy Cream: half-and-half, whole milk, coconut cream\nCheddar Cheese: gouda cheese, mozzarella cheese\nFlour: all-purpose flour, bread flour, whole wheat flour\nRolls: Italian bread, French bread, baguette\nSpinach Salad: arugula, kale, mixed greens\nTomato: cherry tomato, grape tomato, plum tomato" + }, + { + "recipe": "Strawberries and Spiced Honey\n1 cup wildflower honey (whatever is native to your region)\n1 teaspoon chipotle chile powder (cayenne can be substituted)\n1 teaspoon fresh lemon juice\nCrushed ice\n6 cups washed, ripe whole strawberries\nInstructions:\nCombine the honey with the chipotle chile powder and the lemon juice. Allow to sit at room temperature for 30 minutes. Spoon the honey into small ramekins and place each ramekin in the center of a large shallow wide-rimmed soup bowl. Arrange crushed ice around the ramekins. Place the strawberries on the ice and serve.\n", + "ingredients_alternatives": "Wildflower honey: local honey, manuka honey, acacia honey\nChipotle chile powder: smoked paprika, cumin, ancho chili powder\nFresh lemon juice: lime juice, grapefruit juice, apple cider vinegar\nCrushed ice: frozen berries, crushed pineapple, crushed mango" + }, + { + "recipe": "Potato and Sauerkraut Soup with Kielbasa\n3 tablespoons unsalted butter \n14 ounces kielbasa, diced\n1 onion, diced\n2 stalks celery, diced, plus 1/4 cup celery leaves, roughly chopped\n1 1/4 pounds russet potatoes, peeled and diced\n1 1/2 teaspoons caraway seeds\n1 14.5-ounce can sauerkraut, drained and rinsed \nKosher salt and freshly ground pepper\n1/2 cup heavy cream\n2 tablespoons spicy brown mustard\n1/4 cup fresh dill, roughly chopped\nInstructions:\nMelt the butter in a large wide pot or Dutch oven over medium heat. Add the kielbasa and cook, stirring occasionally, until golden and crisp, 3 to 5 minutes. Remove with a slotted spoon to a plate, leaving the drippings in the pot.\nAdd the onion, diced celery and potatoes to the pot and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are softened, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to 2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil. Uncover, reduce the heat to a rapid simmer and cook until the potatoes are tender, 15 to 20 minutes.\nStir together the heavy cream and mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium low and whisk the heavy cream mixture into the soup. Return the kielbasa to the pot. Increase the heat to medium and simmer until thickened slightly, 3 to 5 minutes. Season with salt and pepper.\nDivide the soup among bowls. Top with the chopped celery leaves and dill.\n", + "ingredients_alternatives": "Butter: ghee, coconut oil, olive oil\nKielbasa: chorizo, bratwurst, Italian sausage\nOnion: scallions, shallots, leeks\nCelery: fennel, parsley, dill\nRusset Potatoes: Yukon gold potatoes, red potatoes, new potatoes\nCaraway Seeds: fennel seeds, anise seeds, coriander seeds\nSauerkraut: pickles, fermented vegetables, kimchi\nHeavy Cream: half-and-half, whole milk, coconut cream\nSpicy Brown Mustard: Dijon mustard, whole-grain mustard, honey mustard" + }, + { + "recipe": "Neely's Steak Fajitas\n1/2 cup olive oil\n4 tablespoons tequila\n4 tablespoons fresh lime juice\n1 tablespoon lime zest\n4 large garlic cloves, smashed\n1 jalapeno, chopped\n2 tablespoons honey\n1 teaspoon ground cumin\nSalt and freshly ground black pepper\n1 (1 1/2 pound) skirt steak, cut in 1/2\n2 tablespoons olive oil\n1 poblano pepper, sliced\n1 red bell pepper, sliced\n1 large onion, sliced\n18 flour tortillas\nFresh sprigs cleaned cilantro, for garnish\nLime wedges, for garnish\nSour cream, for garnish\nSalsa verde, optional garnish\nInstructions:\nMix all the marinade ingredients together in a large resealable plastic bag. Add the steaks and refrigerate for 1 to 4 hours.\nHeat a cast iron griddle over medium-high heat. Remove the steaks from the marinade and wipe off the excess. Cook the steaks for 3 minutes per side for medium-rare. Remove from griddle to a cutting board and tent with foil. Let rest while you cook the peppers.\nHeat a large cast iron skillet over medium-high heat and add the olive oil. Add the poblano, red bell pepper, and onion and saute until tender and softened. Season with salt and pepper, to taste. Remove to a bowl.\nWipe out the cast iron skillet. Toast the tortillas, until warm and slightly puffy. Remove and wrap in a clean kitchen towel to stay warm.\nCut the steak across the grain into thin 1/2-inch strips. Arrange on a large platter with the vegetables, cilantro, lime wedges, sour cream and a small bowl of salsa verde, if desired.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nTequila: rum, mezcal, bourbon\nLime juice: grapefruit juice, orange juice\nLime zest: lemon zest, orange zest\nGarlic: shallots, green onions\nJalapeno: serrano peppers, habanero peppers\nHoney: maple syrup, agave nectar\nCumin: coriander, paprika\nSalt and Black Pepper: kosher salt, sea salt\nSkirt Steak: flank steak, ribeye steak\nOlive Oil: walnut oil, sesame oil\nPoblano Pepper: anaheim pepper, bell pepper\nRed Bell Pepper: orange pepper, yellow pepper\nOnion: scallions, shallots\nFlour Tortillas: corn tortillas, whole wheat tortillas\nCilantro: parsley, basil, dill\nLime Wedges: lemon wedges, orange wedges\nSour Cream: Greek yogurt, crème fraîche\nSalsa Verde: pesto, chimichurri" + }, + { + "recipe": "Double Chocolate Peppermint Cookies\n12 chocolate covered mint candies, such as miniature York Peppermint Patties\nOne 17.5-ounce double chocolate cookie baking mix \nInstructions:\nUnwrap the chocolate mints, place on a plate and freeze for 1 hour.\nPreheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.\nPrepare the cookie mix according to package instructions and chill in the fridge, about 10 minutes. Slightly dampen hands with cool water and wrap each chocolate mint in a heaping tablespoon of cookie dough, topping with enough dough to cover completely. Shape into a disc. Place 6 cookies on each baking sheet spaced about 2 1/2 inches apart, and chill in the freezer for 15 minutes.\nBake the cookies until the edges are crispy and centers look soft, about 20 minutes. Allow the cookies to cool on the baking sheet for 2 minutes before moving to a plate, then serve immediately.\n", + "ingredients_alternatives": "Chocolate covered mint candies: dark chocolate truffles, white chocolate mints, peppermint bark\nDouble chocolate cookie baking mix: espresso powder, instant coffee, cocoa nibs" + }, + { + "recipe": "Spinach and Goat Cheese Crostini\n4 tablespoons extra-virgin olive oil\nEighteen 1/2-inch-thick slices baguette\nKosher salt and freshly ground black pepper\n2 cloves garlic, 1 whole and 1 finely chopped\n2 tablespoons pine nuts\nPinch crushed red pepper flakes, plus more for garnish (optional)\n8 ounces spinach, hard stems removed\n1/2 teaspoon freshly grated lemon zest\n3 ounces fresh goat cheese, crumbled\nInstructions:\nPreheat the oven to 400 degrees F.\nUse 2 tablespoons of the oil to brush both sides of the bread slices. Arrange on a baking sheet and sprinkle lightly with salt and pepper. Bake until golden, flipping halfway through, about 7 minutes. While the toasts are hot, rub both sides with the whole garlic clove and return the bread to the baking sheet.\nToast the pine nuts in a large skillet over medium heat, swirling, until lightly golden, about 3 minutes. Transfer to a medium bowl. Add the remaining 2 tablespoons olive, minced garlic and red pepper flakes to the skillet and cook, over medium heat and stirring frequently, until the garlic is soft, about 1 minute. Add the spinach, in batches, sprinkling with salt after each new addition, until wilted and tender. Transfer to the bowl with the pine nuts, add the lemon zest and toss well. Drain the mixture in a colander and then roughly chop it.\nDivide the spinach mixture among the toasts and top each with some crumbled goat cheese. Bake just until cheese starts to melt, 3 to 5 minutes. Sprinkle with more red pepper flakes if using and serve warm. \n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nBaguette: ciabatta, focaccia, rustic bread\nGarlic: shallots, green onions\nPine nuts: pistachios, cashews\nCrushed red pepper flakes: cayenne pepper, paprika\nSpinach: kale, chard, collard greens\nGoat cheese: feta cheese, ricotta cheese" + }, + { + "recipe": "Tom Yum Seafood Soup\n1 chunk galangal\n1 stalk lemongrass \n1 tomato, plus more for garnish \nHandful fresh cilantro leaves, plus more for garnish \n4 scallops\n4 shrimp, peeled \n3 pieces squid \n2 fillets red snapper\n2 mussels \n10 kaffir lime leaves \n10 straw mushrooms \n6 to 10 red or green Thai chiles \n3 tablespoons fish sauce \n2 tablespoons lime juice \n1 tablespoon prik pao (Thai chili paste with soybean oil)\n1 teaspoon sugar \nInstructions:\nBring about 2 liters of water to a boil in a medium saucepan.\nPour another 2 liters of water into a separate pot and bring to a boil (for flash steaming the seafood).\nWhile waiting for the water to boil, chop up the galangal, lemongrass, tomato, cilantro, scallops, shrimp, squid, snapper and mussels.\nOnce the water in the first pot comes to boil, add the lime leaves, mushrooms, chiles, galangal and lemongrass and stir. Immediately after, add the fish sauce, lime juice, prik pao and sugar. Let the broth simmer.\nFlash-steam the seafood in the other pot for approximately 1 minute. Add the seafood to the main pot, stir and boil for about 5 minutes.\nLadle the soup into bowls and top with some tomato and cilantro.\n", + "ingredients_alternatives": "Galangal: ginger, turmeric\nLemongrass: citron, lemon verbena\nTomato: bell peppers, cherry tomatoes\nCilantro: parsley, basil\nScallops: shrimp, lobster\nShrimp: prawns, crawfish\nSquid: octopus, calamari\nRed snapper: grouper, tilapia\nMussels: clams, oysters\nKaffir lime leaves: bay leaves, thyme\nStraw mushrooms: cremini mushrooms, shiitake mushrooms\nThai chiles: jalapeno peppers, serrano peppers\nFish sauce: soy sauce, tamari\nLime juice: lemon juice, grapefruit juice\nPrik pao: sambal oelek, gochujang\nSugar: honey, maple syrup" + }, + { + "recipe": "Stewed Okra and Tomatoes\n2 cups okra, cut into 1/2-inch pieces\n2 large tomatoes, peeled and diced\n1 medium onion, diced\n4 tablespoons water\n2 tablespoons sugar\nInstructions:\nPlace all ingredients in a medium pot, cover, and bring to a boil. Lower heat and simmer, covered, for about 1 hour.\n", + "ingredients_alternatives": "Okra: eggplant, bell peppers, zucchini\nTomatoes: grape tomatoes, cherry tomatoes\nOnion: scallions, shallots, leeks" + }, + { + "recipe": "Sea Bass in Artichoke Stew, and Tequila served with Ricotta Tortita\n1 cup miso paste\n1 cup water\n2 ounces honey\n1 tablespoon lime juice\nFour 8-ounce sea bass fillets\n3 ounces mashed potatoes\n8 ounces ricotta\n2 ounces butter, softened\n3 egg yolks\n1/2 teaspoon nutmeg\nSalt and pepper\n2 1/2 ounces flour\n3 ounces clarified butter\n4 tablespoons olive oil\n16 fresh artichoke hearts, sliced lengthwise\n4 carrots, sliced lengthwise\n10 shallots, peeled and julienned\n2 bay leaves\n1 sprig thyme\n1 Hoja Santa pepperleaf, chiffonaded (substitute 1 teaspoon fennel fronds or seeds and 5 black peppercorns, ground and mashed), plus 1 Hoja Santa pepperleaf, chiffonaded (substitute the leaves from 1 sprig tarragon), for garnish\n1/2 ounce white wine\n2 ounces water\n1 ounce heavy cream\n1 ounce butter\n1/2 ounce tequila\nSalt and pepper\n4 dried corn leaves\n4 fried tomato skins\n4 miniature corn\nInstructions:\nMix the miso paste with the water and add the honey and lime juice. Marinate the fish in the mixture for 12 hours, in the refrigerator.\nAbout an hour before cooking the fish, make the tortitas. In a large mixing bowl, and combine the potato, ricotta, softened butter, egg yolks, nutmeg, salt, and pepper. Slowly add the flour, 1 spoonful at a time, while mixing all of the ingredients until a dough is formed. Roll the dough out flat, and cut out circles using a 4-inch round cookie cutter. When you are ready to saute, heat a skillet and saute the circles some clarified butter until golden brown.\nPreheat the oven to 350 degrees F.\nIn a large pan heat the olive oil and saute the artichoke, carrots, shallots, bay leaves, thyme, and the pepperleaf. When tender, flambe with the tequila. Then add the white wine and cover with water. Simmer slowly until vegetables are almost cooked, about 15 minutes.\nAdd the fish into the pot on top of the artichokes, cover, and cook for 10 minutes in the oven. Once the fish has been cooked, drain the juice from the pan, into a small saucepan, and reduce by half. Keep the fish and vegetables warm. Add the cream to the reduced sauce, and reduce again until the mixture thickly coats the back of a spoon. Add the butter at the end.\nTo serve, place 1/4 of the pepperleaf chiffonade on the bottom of a plate. Add the artichoke stew in the center of a platter, add the fish on top, place a tortita on the side, and add the sauce around the plate. Garnish with the corn leaves, fried tomato skins, and miniature corn.\n", + "ingredients_alternatives": "Miso paste: soy sauce, tamari, coconut aminos\nWater: vegetable broth, chicken broth, apple cider vinegar\nHoney: maple syrup, agave nectar, brown sugar\nLime juice: lemon juice, orange juice, grapefruit juice\nSea bass fillets: salmon fillets, tilapia fillets, cod fillets\nMashed potatoes: sweet potatoes, yams, taro root\nRicotta: cottage cheese, goat cheese, feta cheese\nButter: ghee, coconut oil, olive oil\nEgg yolks: duck eggs, quail eggs, chicken eggs\nNutmeg: cinnamon, cardamom, ginger\nSalt and pepper: kosher salt, Himalayan pink salt, smoked paprika\nFlour: all-purpose flour, whole wheat flour, almond flour\nClarified butter: ghee, coconut oil, olive oil\nOlive oil: avocado oil, grapeseed oil, walnut oil\nArtichoke hearts: jicama, lotus root, turnips\nCarrots: beets, parsnips, rutabaga\nShallots: scallions, green onions, leeks\nBay leaves: thyme, rosemary, sage\nThyme: basil, oregano, marjoram\nTequila: rum, bourbon, cognac\nSalt and pepper: kosher salt, Himalayan pink salt, smoked paprika" + }, + { + "recipe": "Creamy Mashed Potatoes\n2 pounds Yukon gold potatoes\n1/2 cup heavy cream\n4 ounces unsalted butter, cut into pieces\n1 teaspoon kosher salt\n1/4 teaspoon freshly ground black pepper\nInstructions:\nPeel the potatoes and cut into uniform 1/2-inch pieces. Place into a 4-quart saucepan and cover with cold water by at least 1-inch. Cover, set over high heat and bring to a boil. Once boiling, remove the lid, decrease the heat to maintain a simmer and cook until the potatoes can easily be crushed with a pair of tongs, approximately 15 to 20 minutes. Drain in a colander.\nPut the cream, butter, salt and pepper into the now empty 4-quart saucepan and place back over the heat until the butter has melted. Remove from the heat and set a food mill fitted with the smallest die, on top of the pot. Add 1 cup of potatoes at a time to the mill. Once all of the potatoes have passed through the mill, stir to combine. Taste and adjust the seasoning, if necessary. Serve immediately.\n", + "ingredients_alternatives": "Yukon Gold Potatoes: red potatoes, new potatoes, sweet potatoes\nHeavy Cream: half-and-half, whole milk, coconut cream\nUnsalted Butter: ghee, clarified butter, goat butter\nKosher Salt: sea salt\nFreshly Ground Black Pepper: pink peppercorns, white pepper\n\nNote: The alternatives provided are just suggestions and may not always be suitable or available depending on personal preferences or regional availability." + }, + { + "recipe": "Malasadas\n2 teaspoon dry active yeast\n1/4 cup warm water\n1 tablespoon sugar plus 1/3 cup sugar\n2/3 cup milk\n1 teaspoon vanilla extract\n4 eggs, well beaten\n1/2 cup unsalted butter, melted\n4 cups all-purpose flour\n1/2 teaspoon salt\n2 teaspoons freshly grated nutmeg\nVegetable oil, for frying\nCinnamon-sugar for coating (about 1/4 cup sugar mixed with cinnamon to taste)\nInstructions:\nIn a medium bowl, combine the yeast with 1/4 cup lukewarm water and 1 tablespoon of sugar. Mix until the yeast dissolves then set aside for 5 minutes. Stir in the milk, vanilla, eggs, and butter and reserve.\nIn a large bowl, mix the flour with 11/3 cup sugar, salt, and nutmeg. Make a well in the center of the dry ingredients. Pour the yeast and milk mixture into the well. Mix the wet ingredients into the dry, forming a soft, smooth dough. Cover the dough with a clean towel and set aside to rise in a warm place until dough doubles in size, about 1 hour.\nPunch the dough down, then with oiled fingers, pinch off pieces about the size golf balls. Place the dough balls on greased baking sheets. Cover the malasadas with a clean towel and set aside to rise in a warm place for about 15 minutes.\nIn a heavy, high-sided pot, heat a bout 2 inches of oil over medium-high until the oil reaches 325 degrees F. Working in small batches, fry the malasadas until they are uniformly golden brown, 7 to 10 minutes per batch. Drain the malasadas on a plate lined with paper towels just until they are cool enough to handle then roll them in cinnamon sugar and serve.\n", + "ingredients_alternatives": "Yeast: instant yeast or rapid rise yeast\nWater: warm water from the tap or bottled water\nSugar: brown sugar or white granulated sugar\nMilk: whole milk or nonfat milk\nVanilla extract: almond extract or lemon extract\nEggs: egg whites or egg replacers\nButter: margarine or coconut oil\nFlour: whole wheat flour or all-purpose gluten-free flour\nSalt: kosher salt or sea salt\nNutmeg: ground ginger or ground cardamom\nVegetable oil: canola oil or sunflower oil\nCinnamon-sugar: cinnamon-sugar blend or cayenne pepper\n\nNote: Some of these alternatives may not be suitable for every recipe, so please check the specific recipe instructions before making any substitutions." + }, + { + "recipe": "Roll and Cut Cookies\n2 cups salted butter\n2 cups granulated sugar\n2 large eggs\n4 tablespoons whipping cream (or whole milk)\n4 teaspoons pure vanilla extract\n2 teaspoons almond extract\n6 cups unsifted all-purpose flour\n1 tablespoon baking powder\nInstructions:\nCombine butter and sugar. Do not take this mixture to a \\light cream.\\ Think \\incorporate\\ ? not \\cream.\\ Just make sure the mixture is smooth ? no butter lumps.\nIn a small bowl mix egg, milk/cream, and extracts. Add this mixture all at once to the butter and sugar. Mix just until the egg is broken. The mixture will \\curdle\\ but that's not a problem.\nIn another small bowl, mix the flour and baking powder. Add these dry ingredients to the liquid ingredients in the mixing bowl. Process to form dough.\nPreheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. It's just that simple! The beauty of this dough is that it does not need to chill before using it. Simply flour a work surface. Knead the dough a few times to smooth it out and with a rolling pin, roll dough. Cut into desired shapes. The dough scraps can be used several times. Bake for 8 to 10 minutes, or until golden brown. Cool on a wire rack.\n", + "ingredients_alternatives": "Butter: coconut oil, ghee, vegan butter\nSugar: maple syrup, honey, agave nectar\nEggs: flax eggs or chia seeds mixed with water\nWhipping cream: heavy cream, whole milk\nVanilla extract: almond extract, lemon extract\nAlmond extract: lemon extract, orange extract\nFlour: spelt flour, whole wheat flour, rice flour\nBaking powder: baking soda, cornstarch" + }, + { + "recipe": "Turkey Roulade\n1 stick (8 tablespoons) salted butter, softened\n2 stalks celery, diced \n1 small head fennel, diced \n1 medium onion, diced \n8 ounces sweet pork sausage \n3 tablespoons chopped fresh parsley \n2 teaspoons chopped fresh rosemary \nKosher salt and freshly ground black pepper \nBrandy, for deglazing\n2 1/2 cups seasoned dry stuffing mix \n1 cup low-sodium chicken stock \n1 large egg \n1 boneless skin-on whole turkey breast (approximately 5 pounds), butterflied and flattened \n1/4 cup all-purpose flour\n1 1/2 cups low-sodium chicken stock\n1/2 cup brandy \nKosher salt and freshly ground black pepper\nInstructions:\nFor the roulade: Preheat the oven to 425 degrees F. Position a rack in a roasting pan.\nMelt 4 tablespoons of the butter in a large skillet over medium heat. Add the celery, fennel and onions and cook, stirring often, until softened, about 5 minutes. Add the sausage and cook until browned through, 7 to 10 minutes. Stir in the parsley and rosemary and cook for about 1 minute. Season with salt and pepper. Deglaze the skillet with a splash of brandy, scraping up any brown bits from the bottom.\nCombine the sausage/veggie mix, stuffing mix, chicken stock and egg in a large bowl and stir together. Lay the turkey breast flat and season with salt and pepper. Spread the stuffing mixture in an even layer, then tightly roll the turkey breast. Tie the roll with kitchen twine--approximately 4 to 6 ties evenly spaced\nRub the remaining 4 tablespoons softened butter all over the surface, sprinkle with salt and pepper and put on the rack in the roasting pan. Roast for 30 minutes, then decrease the oven temperature to 350 degrees F and continue roasting until the skin is golden brown and crispy and a meat thermometer inserted into the center of the roulade reaches 155 degrees F, another 1 hour to 1 hour 15 minutes. Remove to a cutting board, cover with foil and let rest while you make the gravy.\nFor the gravy: Set the roasting pan over a burner over medium heat. Whisk the flour into the drippings to form a paste and cook, stirring constantly, until the roux is golden brown, about 3 minutes. Add the chicken stock, turn off the heat and add the brandy to the pan. Turn the heat back on and cook, whisking constantly, until the gravy thickens, 5 to 7 minutes. Season with salt and pepper.\nSlice and serve with the gravy!\n", + "ingredients_alternatives": "Butter: unsalted butter, ghee\nCelery: onion, garlic\nFennel: anise, coriander\nOnion: shallot, scallion\nSausage: kielbasa, chorizo\nParsley: cilantro, basil\nRosemary: thyme, oregano\nFlour: whole wheat flour, all-purpose flour\nStock: vegetable broth, chicken broth\nEgg: duck egg, goose egg\nTurkey: chicken, beef\nBrandy: rum, cognac" + }, + { + "recipe": "Maduros\nI red onion, thinly sliced into rings\n1/2 cup fresh lime juice\nOlive oil\n2 large ripe plantains, sliced on a bias\nInstructions:\nMarinate the onion in the lime juice and set aside.\nIn a frying pan heat up olive oil to a very high temperature, then fry the plantains until they become golden colored on both sides, making sure to turn them several times.\nArrange the fried plantains on a serving platter and top off with marinated onion.\n", + "ingredients_alternatives": "Onion: red bell pepper, yellow bell pepper, scallions\nLime juice: grapefruit juice, cranberry juice\nOlive oil: avocado oil, grapeseed oil, walnut oil" + }, + { + "recipe": "Sunny's Nunya Business Chinese Chicken Salad\n2 take-out packets (1 tablespoon plus 1 teaspoon) duck sauce\n2 take-out packets (1 tablespoon plus 1 teaspoon) mayonnaise \n1 take-out packet (2 teaspoons) soy sauce \n1 take-out packet (a pinch) red chile flakes, or to taste (get these from the pizza place!) \n1 spritz lemon juice (a great way to use wedges from tea) \n1 cup chopped (not shredded) cooked chicken breast (about 6 ounces)\n1/2 cup loosely packed pre-washed slaw mix (savoy and red cabbage, carrots, etc.) \n1/2 cup loosely packed pre-washed spring lettuce mix \n1 tiny box (1 heaping tablespoon) golden raisins \nInstructions:\nFor the dressing: In a medium container with a sealable lid, add the duck sauce, mayonnaise and soy sauce. Stir (coffee stirrer!) and season with red chile flakes and a spritz of lemon juice.\nFor the salad: Add the chicken, slaw mix, lettuce and raisins. Seal the container and shake vigorously for a few seconds until everything is coated. Eat!\n", + "ingredients_alternatives": "Duck sauce: hoisin sauce, sriracha sauce\nMayonnaise: hummus, tahini\nSoy sauce: tamari, coconut aminos\nRed chile flakes: crushed red pepper, cayenne pepper\nLemon juice: apple cider vinegar, white wine vinegar\nChopped cooked chicken breast: diced tofu, tempeh\nSlaw mix: kale, spinach, arugula\nSpring lettuce mix: mixed greens, romaine lettuce, butter lettuce\nGolden raisins: currants, sultanas" + }, + { + "recipe": "Office Doughnut Bread Pudding\n1 quart heavy cream\n2 cups milk \n1 cup sugar \n1 tablespoon vanilla extract \nPinch salt \n4 whole eggs plus 7 yolks \n8 stale doughnuts, flavor of your choosing\nButter, for greasing the ramekins \nFrozen Berry Goo, recipe follows\nOne 10-ounce bag frozen mixed berries, thawed\n1/2 cup cranberry juice \n1/4 cup sugar \n2 tablespoons cornstarch \n2 teaspoons almond extract \n1 teaspoon ground cinnamon \nPinch salt \nInstructions:\nPreheat the oven to 350 degrees F.\nCombine the heavy cream, milk, sugar, vanilla, salt, eggs and egg yolks in a large bowl. Whisk to combine.\nCut doughnuts into quarters, then soak in the mixture for 15 minutes.\nGrease six 6-inch ramekins with butter. Divide the filling among the ramekins, then place the ramekins in a 9-by-13-inch pan with warm water coming halfway up the sides of the ramekins. Cover with foil, then bake for 1 hour. Remove foil and bake uncovered for 15 more minutes. Serve with Frozen Berry Goo.\nCombine berries, juice, sugar, cornstarch, almond extract, cinnamon and salt in a saucepan over medium heat and cook until the berries break down and it becomes a drizzleable sauce, about 10 minutes.\n", + "ingredients_alternatives": "Heavy cream: half-and-half, whole milk, coconut cream\nMilk: almond milk, soy milk, rice milk\nSugar: honey, maple syrup, agave nectar\nVanilla extract: almond extract, coconut extract\nSalt: kosher salt, sea salt\nEggs: duck eggs, quail eggs, goose eggs\nButter: unsalted butter, ghee\nRamekins: small ceramic or glass bowls, silicone muffin tin\nFrozen Berry Goo: blueberries, raspberries, blackberries\nThawed frozen mixed berries: strawberries, kiwi, pineapple\nCranberry juice: orange juice, grapefruit juice, apple juice\nSugar: brown sugar, granulated sugar, turbinado sugar\nCornstarch: arrowroot powder, tapioca flour, potato starch\nAlmond extract: lemon extract, orange extract\nGround cinnamon: nutmeg, cardamom, ginger\nSalt: kosher salt, sea salt, Himalayan pink salt" + }, + { + "recipe": "Risky Whiskey\n3 parts whisky\n1/4 part maple syrup\nSplash sweet vermouth\nSplash lime juice\nDash bitters\nIce cubes\nInstructions:\nCombine all ingredients in a pitcher filled with ice. Stir and strain into ice filled glasses.\n", + "ingredients_alternatives": "Whisky: bourbon, scotch, rum, tequila\nMaple syrup: honey, agave nectar\nSweet vermouth: fortified wine, such as port or sherry\nLime juice: lemon juice, grapefruit juice\nBitters: Angostura bitters, Peychaud's bitters\nIce cubes: crushed ice, ice cubes made from water" + }, + { + "recipe": "Tako Poke\n2 tablespoons sesame oil (1 tablespoon to brush on octopus and 1 tablespoon to mix in)\n3 to 4 pound octopus, debeaked\nSalt and freshly ground black pepper\n1 tablespoon soy sauce\n1 English cucumber, peeled and thinly sliced\n5 scallions, white and tender green parts only, sliced on the bias\n1 red chile, stem and seeds removed and thinly sliced\n1 tablespoon nori (from about 3 seaweed sheets used to wrap sushi, such as from a package of 10 yakinori), pulverized\nSalt, if needed\nInstructions:\nBrush 1 tablespoon of the oil on the octopus (reserving the rest), season with salt and pepper, and add to a pot with enough water to cover. Simmer until the octopus is cooked through, about 20 minutes.\nIn a medium bowl combine the remaining sesame oil with soy sauce, cucumber, scallions, chile, nori and salt.\nRemove octopus to a utility plate to drain and set aside until cool enough to handle. Remove the octopus head and legs, split in half, then slice and dice small.\nFold octopus into cucumber/scallion mixture.\nServe at room temperature as a salad.\n", + "ingredients_alternatives": "Sesame oil: rice vinegar, grapeseed oil, avocado oil\nOctopus: squid, scallops, shrimp\nSalt and Black Pepper: coarse salt, smoked paprika, chili powder\nSoy Sauce: tamari, fish sauce, nama shoyu\nCucumber: zucchini, yellow squash, bell peppers\nScallions: onions, garlic, leeks\nRed Chile: jalapeno, serrano, habanero\nNori: wakame, dulse, kelp" + }, + { + "recipe": "Bourbon Bananas Foster\n2 under-ripe bananas, quartered\n2 tablespoons unsalted butter\n1/4 cup dark brown sugar\n1 tablespoon banana liqueur\n1/2 teaspoon freshly grated nutmeg\n1/4 cup bourbon\nInstructions:\nPut the bananas in a 10-inch heavy skillet with the butter, brown sugar, liqueur and nutmeg and set over high heat. Once the sugar starts to dissolve, begin spooning the sauce over the bananas, flipping them after 1 minute. Remove from the heat when the sauce begins to thicken and bubble. Carefully pour the bourbon into the pan and ignite with a long match or stick lighter. Continue to cook until the flames die out and the sauce coats the back of a spoon. Serve immediately with ice cream, waffles or crepes.\n", + "ingredients_alternatives": "Bananas: plantains, pineapple, mangoes\nButter: coconut oil, ghee, avocado oil\nDark Brown Sugar: muscovado sugar, turbinado sugar, demerara sugar\nBanana Liqueur: rum, brandy, Grand Marnier\nNutmeg: cinnamon, cardamom, ginger\nBourbon: whiskey, rum, brandy" + }, + { + "recipe": "Fieri Farfalle Salad\n3 cups sunchokes (about 1 1/2 pounds total)\n2 tablespoons olive oil\n1/2 teaspoon kosher salt\n1/2 teaspoon fresh cracked black pepper\n1/2 box mini farfalle pasta, cooked al dente to equal 4 cups cooked (8 ounces dry)\nRoasted Red Bell Pepper Pesto, recipe follows\n3/4 cup 1/2-inch diced mozzarella\n3/4 cup grape tomatoes, quartered\n1/4 cup kalamata olives, diced 1/4-inch\n1/4 cup green onions, white and light green parts, diced\n1/3 cup arugula leaves, loose pack, stems removed\n2 tablespoons grated Parmesan\n1 tablespoon kalamata olives, rough chop (about 5)\n1 tablespoon balsamic vinegar\n1/2 teaspoon fresh cracked black pepper\n1/2 teaspoon salt\n2 cloves garlic, rough chop\n1 roasted red bell pepper, rough chop (about 1/2)\n2 tablespoons olive oil\nInstructions:\nPreheat the oven to 425 degrees F.\nPeel and dice the sunchokes to 1/2-inch dice. (If you notice that the sunchokes are starting to oxidize and turn in color, cover them with water. When ready to roast them, strain and pat dry prior to tossing in salt and pepper.) Place in a small oven-safe roasting pan with 1 tablespoon olive oil, season with the salt and pepper and roast for 20 to 30 minutes, turning with a spatula after 15 minutes. Set aside to cool.\nCook the pasta according to package directions. Drain and toss well with the remaining 1 tablespoon olive oil. Cool to room temperature.\nAdd the pasta and the Roasted Red Bell Pepper Pesto to a large bowl and combine. Stir in the mozzarella, tomatoes, kalamata olives, green onions and the roasted sunchokes and serve.\nIn the bowl of a food processor fitted with the bottom blade, or in a blender, add the arugula, Parmesan, olives, vinegar, pepper, salt, garlic and roasted red bell peppers and process until combined well, 6 to 7 seconds. Slowly add in the olive oil and adjust the salt to taste. Refrigerate until ready to use.\n", + "ingredients_alternatives": "Sunchokes: turnips, rutabaga, radishes\nOlive oil: avocado oil, grapeseed oil, walnut oil\nKosher salt: sea salt\nFresh Cracked Black Pepper: black pepper\nMini Farfalle Pasta: bow tie pasta, penne pasta\nDiced Mozzarella: goat cheese, feta cheese\nGrape Tomatoes: cherry tomatoes, plum tomatoes\nKalamata Olives: Castelvetrano olives, green olives\nGreen Onions: scallions, leeks\nArugula Leaves: kale, spinach\nParmesan Cheese: pecorino Romano, asiago cheese\nBalsamic Vinegar: red wine vinegar, white wine vinegar\nFresh Cracked Black Pepper: black pepper\nSalt: sea salt\nGarlic: shallots, green onions\nRoasted Red Bell Pepper: bell peppers, jalapenos\nOlive Oil: avocado oil, grapeseed oil, walnut oil" + }, + { + "recipe": "Infused Tequila\n1 serrano chile pepper, stemmed and seeded\n1 pineapple, peeled, cored and cut into 1-inch piece\n1 large sprig tarragon\n1 (750 ml) bottle Cuervo Tradicional Tequila\nInstructions:\nMix all ingredients in a freezer safe container and shake well. Place container in a cool, dark place for 48 to 60 hours then strain the tequila and freeze it for an additional 12 hours. Serve in shot glass or any other glass you like.\n", + "ingredients_alternatives": "Serrano chile pepper: jalapeno pepper, habanero pepper, ancho chile\nPineapple: mango, papaya, kiwi\nTarragon: basil, rosemary, thyme" + }, + { + "recipe": "West Virginia Style Hot Dog\n4 hot dogs\n4 hot dog buns \n1 cup Chili, recipe follows\n1 cup store-bought coleslaw\n1 tablespoon yellow mustard \n2 pounds lean ground beef\n1 medium yellow onion, grated \nOne 16-ounce can tomato sauce \nOne 12-ounce can tomato paste \n2 tablespoons chili powder \n2 tablespoons sugar \n1 1/2 teaspoons kosher salt \n1 teaspoon freshly ground black pepper \n1 teaspoon garlic salt \n2 bay leaves \n1 tablespoon white wine vinegar \nInstructions:\nGrill, steam or boil the hot dogs. In the meantime, heat the Chili until hot throughout. Place each hot dog in a bun, and top each with a generous amount of Chili, coleslaw and yellow mustard, and then serve.\nIn a stockpot or Dutch oven, combine the beef (do not brown first), onions, tomato sauce, paste, chili powder, sugar, salt, pepper, garlic salt and 2 cups water. Mix until combined, then add the bay leaves. Cover and simmer over medium-low heat for about 2 hours.\nStir in the vinegar and simmer another 30 minutes.\n", + "ingredients_alternatives": "Hot dogs: sausages, bratwurst, Italian sausage\nHot dog buns: hoagie rolls, sub rolls, baguette slices\nChili: beef stew, meatloaf, burgers\nColeslaw: cabbage slaw, coleslaw mix, shredded lettuce\nYellow mustard: whole wheat mustard, spicy mustard, honey mustard\nLean ground beef: ground turkey, ground chicken, vegetarian crumbles\nOnion: red onion, scallions, shallots\nTomato sauce: marinara sauce, pasta sauce, pizza sauce\nTomato paste: tomato puree, tomato concentrate, sun-dried tomatoes\nChili powder: paprika, cumin, coriander\nSugar: brown sugar, maple syrup, agave nectar\nKosher salt: sea salt, Himalayan pink salt\nFreshly ground black pepper: ground white pepper, ground nutmeg\nGarlic salt: onion salt, celery salt, dill salt\nBay leaves: thyme, rosemary, oregano\nWhite wine vinegar: apple cider vinegar, white wine, balsamic vinegar" + }, + { + "recipe": "Everything-Spiced Shrimp, Broccoli and Potatoes\n1 1/4 pounds small red potatoes, quartered\nKosher salt\n4 cups small broccoli florets (about 9 ounces)\n6 ounces (heaping 2/3 cup) chive-onion cream cheese\nFreshly ground pepper\n1 1/4 pounds peeled and deveined large shrimp\n1 tablespoon extra-virgin olive oil\n2 tablespoons everything seasoning, plus more for topping\n2 tablespoons unsalted butter\n2 tablespoons chopped fresh chives\nInstructions:\nPut the potatoes in a large pot, cover with water by 2 inches and season generously with salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender when pierced with a knife, 12 to 15 minutes. Add the broccoli and cook until bright green and crisp-tender, about 1 more minute. Reserve 3 tablespoons cooking water, then drain the potatoes and broccoli.\nStir the cream cheese and reserved cooking water in a large bowl until smooth. Add the potatoes and broccoli and toss until evenly coated. Season with salt and pepper.\nToss the shrimp with the olive oil and everything seasoning in a medium bowl. Heat a large nonstick skillet over medium-high heat until very hot. Add the butter and let melt. Add the shrimp in a single layer and cook, turning halfway through, until browned, 3 to 4 minutes.\nStir the chives into the potato mixture. Divide the potato mixture and shrimp among plates. Sprinkle with more everything seasoning.\n", + "ingredients_alternatives": "Potatoes: Yukon gold potatoes, red bliss potatoes, new potatoes\nBroccoli: cauliflower, Brussels sprouts\nChive-onion cream cheese: goat cheese, feta cheese\nPepper: black pepper, white pepper\nShrimp: scallops, lobster\nButter: ghee, coconut oil\nChopped fresh herbs: parsley, cilantro, basil" + }, + { + "recipe": "Spicy Italian Meatballs\n1 pound ground beef\n1 pound ground pork \n3/4 cup panko breadcrumbs \n1/2 cup freshly grated Parmesan \n1/2 cup ricotta cheese \n1/4 cup fresh flat-leaf parsley, minced \n1/2 teaspoon crushed red pepper \n1/4 teaspoon salt \n3 cloves garlic, grated on a rasp grater\n2 whole eggs \nSplash of milk \nFreshly ground black pepper \n1/2 cup olive oil, for frying\n3 cloves garlic, minced\n1 onion, diced \nTwo 28-ounce cans tomato sauce \n1/4 cup fresh flat-leaf parsley, minced \n3 tablespoons tomato paste \n2 tablespoons sugar \n1/4 teaspoon salt \nCrushed red pepper, as needed\nFreshly ground black pepper \nInstructions:\nFor the meatballs: Combine the ground beef, pork, breadcrumbs, Parmesan, ricotta, parsley, crushed red pepper, salt, garlic, eggs, milk and black pepper in a bowl. Mash with your hands until thoroughly combined. Form into small balls and place on a baking sheet. Set in the fridge for 1 hour.\nHeat the oil in a large skillet over medium-high heat. Brown the meatballs in batches until nice and deep golden, then move them to a plate.\nFor the sauce: Into the same skillet, add the garlic and onions and cook for 2 to 3 minutes. Add the tomato sauce, parsley, tomato paste, sugar, salt, crushed red pepper and black pepper. Reduce the heat to medium low and cook for 15 to 20 minutes.\nAdd the meatballs back to the skillet and simmer another 15 minutes. Keep warm until serving.\nTransfer to a chafing dish and serve with frilly toothpicks.\n", + "ingredients_alternatives": "Ground Beef: Ground Chicken, Ground Turkey\nGround Pork: Bacon, Sausage\nPanko Breadcrumbs: Crushed Crackers, Toasted Breadcrumbs\nParmesan Cheese: Asiago Cheese, Provolone Cheese\nRicotta Cheese: Cottage Cheese, Quark Cheese\nFresh Parsley: Fresh Dill, Fresh Basil\nCrushed Red Pepper: Paprika, Cayenne Pepper\nSalt: Sugar, Honey\nGarlic: Shallots, Scallions\nEggs: Duck Eggs, Goose Eggs\nMilk: Heavy Cream, Half-and-Half\nBlack Pepper: White Pepper, Cayenne Pepper\nOlive Oil: Avocado Oil, Grapeseed Oil\nTomato Sauce: Marinara Sauce, Arrabbiata Sauce\nOnion: Shallots, Scallions\n\nNote: Some of these alternatives may not be exact substitutes, but they can be used as alternatives in different recipes or cooking applications." + }, + { + "recipe": "Spidini's\n1 pound veal or beef (bottom round), cut into 2-ounce slices\n1/2 cup seasoned bread crumbs\nDried bay leaves, 1 for every 2 spidini's\n1 large onion, cut in rings\n1/2 cup extra-virgin olive oil\nSalt and pepper\nInstructions:\nPreheat oven to 350 degrees F.\nTake a 2-ounce piece of meat and dip in oil on both sides then press in bread crumbs to coat on both sides. Roll firmly and place in an oiled 2-inch deep casserole dish side by side with sides touching. When all are rolled, place one bay leaf and a half of a onion ring in between each rolled spidini. Place dish uncovered in the oven for 15 minutes. Remove from the oven and let sit. Cut spidini's into bite size portions discarding the bay leaves.\n", + "ingredients_alternatives": "Veal or Beef: chicken breast, pork tenderloin, lamb\nBread Crumbs: panko bread crumbs, crushed crackers, crushed potato chips\nDried Bay Leaves: dried thyme, dried rosemary, dried oregano\nOnion: yellow onion, red onion, scallions\nOlive Oil: avocado oil, grapeseed oil, walnut oil" + }, + { + "recipe": "Corn Dogs\n1 gallon peanut oil\n1 cup yellow cornmeal\n1 cup all-purpose flour\n2 teaspoons kosher salt\n1 teaspoon baking powder\n1/4 teaspoon baking soda\n1/2 teaspoon cayenne pepper\n2 tablespoons (approximately 1 large) jalapeno pepper, seeded and finely minced\n1 (8.5-ounce) can cream-style corn\n1/3 cup finely grated onion\n1 1/2 cups buttermilk\n4 tablespoons cornstarch, for dredging\n8 beef hot dogs\nInstructions:\nSpecial equipment: 8 sets chopsticks, not separated\nPour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.\nScatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.\nTransfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.\n", + "ingredients_alternatives": "Peanut oil: vegetable oil, canola oil, grapeseed oil\nCornmeal: whole wheat flour, oat flour, barley flour\nFlour: all-purpose flour, whole wheat flour, rice flour\nSalt: kosher salt, sea salt, Himalayan pink salt\nBaking powder: baking soda, cream of tartar\nBaking soda: baking powder, yeast\nCayenne pepper: red pepper flakes, paprika\nJalapeno pepper: serrano pepper, banana pepper\nCream-style corn: sweetcorn, canned corn\nOnion: shallot, scallion, leek\nButtermilk: plain yogurt, sour cream, milk\nCornstarch: arrowroot starch, tapioca starch, potato starch" + }, + { + "recipe": "Loaded Cauliflower Casserole\n6 slices bacon, cut 1/2-inch thick\n2 medium heads cauliflower, cut into bite-size florets (3 to 4 pounds total)\nKosher salt and freshly ground black pepper\n6 ounces cream cheese, at room temperature\n2 cups shredded Cheddar \n4 scallions, white and light green parts only, thinly sliced\n2/3 cup sour cream\nInstructions:\nPreheat oven to 425 degrees F.\nCook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings. \nPut the cauliflower florets in a 3-quart casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast until the florets are soft and begin to brown, about 30 minutes. \nMeanwhile, mix together the cream cheese and 1 cup of the Cheddar in a medium bowl until well combined. Dollop over the cauliflower, then sprinkle with the remaining 1 cup Cheddar and bake until the cauliflower is tender when poked with a knife and the Cheddar is melted and bubbly, 5 to 7 minutes more. \nDollop the sour cream evenly over the casserole and sprinkle with the scallions and reserved bacon pieces.\n", + "ingredients_alternatives": "Bacon: pancetta, Canadian bacon, prosciutto\nCauliflower: broccoli, Brussels sprouts, kale\nCream cheese: goat cheese, feta cheese\nCheddar: Parmesan cheese, Gruyère cheese\nScallions: onions, shallots\nSour cream: Greek yogurt, cottage cheese" + }, + { + "recipe": "Kitchen Sink Chili Mac\nCoarse salt\n2 cups uncooked elbow macaroni pasta \n1 tablespoon extra-virgin olive oil \n2 celery stalks, finely sliced \n1 carrot, finely chopped \n1 green bell pepper, diced \n1/2 cup diced red onion \n3 to 4 cloves garlic, minced \n1 pound lean grass-fed ground beef \n2 teaspoons ground cumin \n1 teaspoon chili powder \nTwo 14.5-ounce cans diced tomatoes (not drained)\nOne 8-ounce block mozzarella, shredded \nInstructions:\nPreheat the oven to 350 degrees F.\nBring a large pot of salted water to a boil. Cook the elbow macaroni until just shy of al dente, about 5 minutes.\nIn the meantime, heat the oil in a large skillet over medium-high heat, then add the celery, carrot, bell pepper and red onion. Season with a pinch of salt and saute until the veggies begin to get tender, about 5 minutes. Add the garlic and saute until fragrant, another 30 seconds.\nAdd the ground beef and brown it with the veggies, breaking it up with a wooden spoon. Season with the cumin, chili powder and a pinch of salt; toss the beef and veggies around in the skillet another minute or two. Add the diced tomatoes and stir into the mix. Transfer the mostly-cooked elbow macaroni to the skillet and stir to combine.\nTransfer the chili mac to any casserole dish you want! Sprinkle with the mozzarella and bake, uncovered, until the cheese is browned and bubbly, 30 to 40 minutes.\n", + "ingredients_alternatives": "Coarse salt: kosher salt or Himalayan pink salt\nUncooked elbow macaroni pasta: whole wheat spaghetti or brown rice noodles\nExtra-virgin olive oil: avocado oil or grapeseed oil\nCelery stalks: cucumber, bell peppers, or zucchini\nCarrot: beetroot or red bell pepper\nGreen bell pepper: jalapeno or serrano pepper\nRed onion: yellow onion or scallions\nGarlic: shallots or spring onions\nLean grass-fed ground beef: turkey breast or chicken breast\nChili powder: smoked paprika or cayenne pepper\nDiced tomatoes (not drained): crushed tomatoes or canned tomato paste\nMozzarella: feta cheese or goat cheese" + }, + { + "recipe": "Leftover Turkey Chili\n2 tablespoons vegetable oil\n1 medium onion, diced\n1 green bell pepper, diced\n1 small jalapeno, seeded and minced\n2 cloves garlic, chopped\n1/4 cup chili powder\n1 tablespoon ground cumin\n1 tablespoon dried oregano\nKosher salt and freshly ground black pepper\n3 to 4 cups leftover roasted turkey meat, white and dark combined, chopped or pulled into 3/4-inch pieces\nOne 28-ounce can fire-roasted diced tomatoes\n2 cups low-sodium chicken broth\nTwo 15-ounce cans pinto beans\nLeftover mashed potatoes or cooked rice, for serving \nSour cream and chopped scallion, for serving\nInstructions:\nHeat the oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper, and cook, stirring occasionally, until the vegetables are soft, about 6 minutes. Stir in the jalapeno and garlic and cook until they soften slightly, about 1 minute.\nStir in the chili powder, cumin, oregano, 1/2 teaspoon salt and a few grinds of pepper. Add the turkey and stir until well coated in the spices. Pour in the tomatoes and chicken broth and scrape up any spices that may have stuck to the bottom of the pan. Bring the chili to a simmer on medium-low and cook, uncovered, on until the liquid has reduced by a few inches and the chili has thickened, about 1 hour.\nDrain and rinse one of the cans of beans; leave the bean liquid in the second can. Add all the beans plus the reserved bean liquid to the pot and heat until the beans are warmed through, about 10 minutes. Season to taste with more salt and pepper. Serve in bowls over potatoes or rice with a dollop of sour cream and sprinkle of chopped scallions.\n", + "ingredients_alternatives": "Vegetable oil: olive oil, avocado oil, grapeseed oil\nOnion: red onion, yellow onion, scallion\nGreen bell pepper: red bell pepper, yellow bell pepper\nJalapeno: serrano pepper, banana pepper\nGarlic: shallots, green onions\nChili powder: smoked paprika, chipotle powder\nCumin: coriander, caraway seeds\nDried oregano: thyme, marjoram\nKosher salt and Black pepper: Himalayan pink salt, sea salt\nTurkey meat: chicken breast, beef brisket\nFire-roasted diced tomatoes: San Marzano tomatoes, cherry tomatoes\nChicken broth: vegetable broth, chicken stock\nPinto beans: kidney beans, black beans\nMashed potatoes or cooked rice: quinoa, farro\nSour cream: Greek yogurt, cottage cheese\nChopped scallion: chives, parsley" + }, + { + "recipe": "Sous Vide Steak Dinner\nTwo 1-inch-thick boneless New York strip steaks (about 10 ounces each)\n2 large sprigs thyme\n4 tablespoons unsalted butter\n3 cloves garlic, crushed\nKosher salt and freshly ground black pepper\nOne 10-ounce package frozen chopped spinach, thawed and squeezed dry\n1/4 cup heavy cream\n2 ounces cream cheese\n1 tablespoon vegetable oil\nGarlic bread, for serving\nInstructions:\nSet a sous vide machine to 130 degrees according to the manufacturer's directions. Combine the steaks, shallots, thyme, 2 tablespoons of the butter, 2 cloves of the garlic, 2 teaspoons salt and 1 teaspoon pepper in a heavy-duty resealable plastic bag. Press out all the air and seal tightly. Place in a second heavy-duty resealable plastic bag, press out the air out and seal tightly.\nCombine the spinach, cream, cream cheese, the remaining clove of garlic and 1/2 teaspoon salt in another heavy-duty resealable plastic bag. Press out all the air and seal tightly. Place in a second heavy-duty resealable plastic bag, press out the air out and seal tightly.\nPut the bags in the sous vide water bath and cook for 2 to 4 hours (the longer you leave it in, the better the flavor).\nRemove the steaks from the bags and pat dry. Heat the oil in a large skillet over high heat until shimmering. Add the steaks and cook for 30 seconds. Add the remaining 2 tablespoons butter and cook for another 30 seconds. Flip and cook for 1 minute more. Transfer to 2 plates. Remove the garlic clove from the spinach, stir and divide between the plates. Serve with garlic bread.\n", + "ingredients_alternatives": "Boneless New York strip steak: ribeye steak, filet mignon, sirloin steak\nThyme: rosemary, oregano, bay leaves\nUnsalted butter: ghee, coconut oil, olive oil\nCrushed garlic: minced garlic, pressed garlic\nKosher salt: sea salt\nFreshly ground black pepper: pink peppercorns, white pepper\nSpinach: kale, collard greens, chard\nHeavy cream: half-and-half, whole milk, almond milk\nCream cheese: goat cheese, feta cheese, ricotta cheese\nVegetable oil: olive oil, canola oil, avocado oil\nGarlic bread: Italian bread, crusty bread, baguette" + }, + { + "recipe": "Pizza Pigs in Blankets\n12 small Italian sausage links (about 3 inches each)\n3 tablespoons extra-virgin olive oil\n2 teaspoons chopped fresh rosemary\n1/2 teaspoon dried oregano\n1/2 pound refrigerated pizza dough, at room temperature\n3/4 cup shredded low-moisture mozzarella cheese\n2 tablespoons grated parmesan cheese\nWarmed marinara sauce, for dipping\nInstructions:\nPreheat the oven to 375 degrees F. Toss the sausages with 1 tablespoon olive oil on a baking sheet and bake, turning the sausages halfway through, until golden brown and fully cooked, about 35 minutes.\nLine another baking sheet with parchment paper or foil. Combine the remaining 2 tablespoons olive oil and the rosemary and oregano in a small bowl; set aside. Roll out the pizza dough into a 6-by-12-inch rectangle, then cut the dough crosswise into twelve 1-inch-wide strips.\nWrap a strip of dough around each sausage and set on the prepared baking sheet with the ends of the dough on the bottom. Brush with the herb oil and sprinkle with the mozzarella and parmesan. Bake until the dough is golden brown, 12 to 15 minutes. Serve with marinara sauce.\n", + "ingredients_alternatives": "Italian sausage: chorizo, bratwurst, kielbasa\nOlive oil: avocado oil, grapeseed oil\nRosemary: thyme, sage, bay leaves\nOregano: basil, thyme, marjoram\nPizza dough: whole wheat pizza crust, gluten-free pizza crust\nMozzarella cheese: feta cheese, goat cheese\nParmesan cheese: pecorino Romano, parmesan Reggiano\nMarinara sauce: tomato sauce, pesto" + }, + { + "recipe": "Greek Village Salad\n3 firm tomatoes, thinly sliced into rounds\n1 large cucumber, peeled and thinly sliced into rounds\n1 onion, thinly sliced into rings\n2 green bell peppers, stems removed, cut into rings\n1 cup pitted Kalamata, or other black Greek olives\n6 ounces feta cheese, cut into chunks\n1/2 cup olive oil\n1/4 cup red wine vinegar\n2 teaspoons finely chopped fresh oregano\nSalt and freshly ground black pepper\nInstructions:\nPlace the tomatoes, cucumbers, onion and bell peppers in a bowl. Mix in the olives and feta cheese. In a small bowl, whisk together the olive oil, vinegar, oregano, and salt and pepper, and pour over the salad to coat.\n", + "ingredients_alternatives": "Tomatoes: grape tomatoes, cherry tomatoes, plum tomatoes\nCucumber: zucchini, yellow squash, eggplant\nOnion: scallions, shallots, leeks\nGreen Bell Peppers: Anaheim peppers, Poblano peppers\nKalamata Olives: Castelvetrano olives, Manzanilla olives\nFeta Cheese: goat cheese, sheep's milk cheese\nOlive Oil: avocado oil, grapeseed oil, walnut oil\nRed Wine Vinegar: balsamic vinegar, white wine vinegar\nOregano: thyme, rosemary, sage" + }, + { + "recipe": "Cookie Skates\n1/2 roll (16.5 oz size) Pillsbury® refrigerated sugar cookies\n1/4 cup all-purpose flour\n1 container (1 lb) creamy white creamy ready-to-spread frosting\n30 small candy canes\nGreen decorating gel\nRed candy sprinkles\nInstructions:\nIn large bowl, break up cookie dough. Stir or knead in flour until well blended. Shape dough into 10-inch log; wrap in plastic wrap. Freeze 30 minutes.\nHeat oven to 350 degrees F. Remove dough from freezer. Flatten dough down center with handle of wooden spoon. To form boot shape, with fingers, flatten one side of log until about 3/4 inch thick. (See photo.) Cut log into 3/8-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Flatten slightly with fingers.\nBake 8 to 11 minutes or until edges are light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.\nSpread frosting on cookies. Place small amount of frosting along bottom edge of each cookie; attach candy canes to form \\skate blades,\\ breaking off portion of tip of curved end, if necessary. With green gel, pipe laces and outline on skates. Use candy sprinkles to decorate skates.\nSkip the candy cane skate blade and decorate these tasty cookies as winter boots.\n", + "ingredients_alternatives": "Sugar cookie roll: chocolate chip cookie roll, snickerdoodle cookie roll\nFlour: whole wheat flour, pastry flour\nCreamy white frosting: buttercream frosting, whipped cream frosting\nCandy canes: peppermint candies, candy corn\nGreen decorating gel: food coloring, green icing\nRed candy sprinkles: red nonpareils, red jimmies" + }, + { + "recipe": "Smoky Chicken, Broccoli Rabe and Wild Rice Casserole\n3 tablespoons unsalted butter\n1 cup medium-diced onion (about 1 medium onion)\n1/2 cup medium-diced celery (about 2 stalks) \n1/4 cup all-purpose flour \n2 1/2 cups chicken stock or low-sodium chicken broth \n2 cups creme fraiche \n2 tablespoons sherry vinegar \n1 tablespoon roasted garlic paste \n1 tablespoon soy sauce \nMeat from 1 large roasted or rotisserie chicken, diced \n3 cups cooked wild rice (not puffed open) \n2 cups chopped broccoli rabe\n1 tablespoon rosemary leaves, chopped \n1/2 teaspoon liquid smoke \n1/4 to 1/2 teaspoon red pepper flakes \n8 ounces Swiss cheese, grated \n1/2 cup sliced almonds \nInstructions:\nPreheat the oven to 375 degrees F.\nMelt the butter in a 12-inch enameled cast-iron skillet over medium-low heat. Add the onions and celery and saute until tender, about 5 minutes. Stir in the flour and cook, stirring, to cook off the raw taste, about 3 minutes.\nWhisk together the chicken stock, creme fraiche, sherry vinegar, garlic paste and soy sauce in a medium bowl. Slowly stir the liquid into the onion mixture, whisking the entire time. Lumps might form at first but just keep whisking -- they will go away. Lower the heat to medium-low and continue to cook until the sauce simmers and is thick enough to coat the back of a spoon. Stir in the chicken, rice, broccoli rabe, rosemary, liquid smoke, red pepper flakes and cheese. Top with the sliced almonds and bake until golden brown, 15 to 20 minutes.\n", + "ingredients_alternatives": "Butter: coconut oil, ghee\nOnion: shallots, scallions\nCelery: fennel, leeks\nFlour: whole wheat flour, spelt flour\nChicken Stock: vegetable broth, chicken broth with no salt added\nCreme Fraiche: Greek yogurt, sour cream\nSherry Vinegar: balsamic vinegar, white wine vinegar\nRoasted Garlic Paste: minced garlic, garlic powder\nSoy Sauce: tamari, coconut aminos\nChicken: boneless, skinless chicken breast, turkey breast\nWild Rice: brown rice, quinoa\nBroccoli Raabe: kale, collard greens\nRosemary: thyme, oregano\nLiquid Smoke: smoked paprika, chipotle powder\nRed Pepper Flakes: cayenne pepper, crushed red pepper\nSwiss Cheese: goat cheese, feta cheese" + }, + { + "recipe": "Red, White, and Blue Potato Bread\n1 ounce dry yeast\n1 cup warm water\n2 tablespoons light corn syrup\n8 ounces bread flour\n5 ounces red potatoes\n5 ounces blue potatoes\n16 ounces milk\n4 ounces dry yeast\n6 ounces whole wheat flour, plus 4 ounces whole wheat flour, for dusting\n1 pound bread flour\n1 1/2 tablespoons salt\n1 ounce honey\n1 egg, beaten for egg wash\nInstructions:\nTo make the sponge, mix the yeast with the warm water until the yeast is dissolved. Add the light corn syrup to the yeast and water. Mix in the bread flour until there are no lumps in the mixture. Let the mixture rest until a thick surface forms and it is light and spongy.\nBoil the potatoes as you would to make mashed potatoes, drain, mash them, and place them in a mixing bowl.\nIn a separate bowl, combine the milk and yeast, and mix until the yeast is dissolved.\nPlace the wheat and bread flour in the mixing bowl, add the salt, honey, and milk mixture, and using a dough hook, mix for 2 minutes on low speed until ingredients have combined. Add the sponge to the mixture and mix on medium speed for 8 minutes.\nOnce the dough is mixed, let it rest for 15 minutes. On a lightly floured surface, cut the dough into 2 equal parts, roll into balls, and let the dough rest for 15 minutes.\nPreheat oven to 375 degrees F.\nTake the dough balls, and shape them into 16-inch long bread loaves. Brush on a light coating of egg wash on top of each loaf, place the loaves on a baking sheet, and bake them for 35 to 45 minutes.\n", + "ingredients_alternatives": "Yeast: active dry yeast, instant yeast\nWater: sparkling water, seltzer water\nCorn syrup: maple syrup, agave nectar\nBread flour: all-purpose flour, whole wheat flour\nRed potatoes: yellow potatoes, new potatoes\nBlue potatoes: purple potatoes, white potatoes\nMilk: almond milk, soy milk, coconut milk\nDry yeast: instant yeast, rapid rise yeast\nWhole wheat flour: spelt flour, Kamut flour\nSalt: kosher salt, Himalayan pink salt\nHoney: maple syrup, agave nectar\nEgg wash: egg yolk, egg white\n\nNote: The alternatives provided are just suggestions and may not always be suitable or available depending on personal preferences or regional availability." + }, + { + "recipe": "Penne with Arugula and Walnut Pesto\n1/2 cup extra-virgin olive oil, eyeball it\n2 cloves cracked garlic\n12 ounces arugula, stems removed\n1/2 cup walnut pieces or 2/3 cup walnut halves, toasted\n1/4 teaspoon ground or grated nutmeg\nSalt and pepper\n1/2 cup grated Parmigiano-Reggiano\n1 pound penne rigate (with lines) pasta\n1/3 pound fresh green beans, cut into thirds\nInstructions:\nIn a small saucepan over medium heat cook garlic in oil 5 minutes, then remove pan from stove top. Fill the food processor with arugula, loosely packed. Add walnuts and 1/2 of the warm oil and both cloves of garlic to the arugula in the processor. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste. Add any remaining arugula to the processor and grind into the paste by pulsing the processor again. Transfer arugula paste to a large pasta bowl. Stir in the remaining oil and the cheese. Taste pesto sauce and adjust seasonings.\nWhile cooking penne to package directions for al dente, watch the time. After about 6 minutes, add green beans to the pasta pot. The beans will cook along with pasta the last 2 or 3 minutes. Drain pasta and beans together in a colander then transfer hot pasta and beans to the pasta bowl with the pesto in the bottom. Toss pasta and beans with pesto for 2 to 3 minutes to combine and evenly coat the pasta and beans with the pesto sauce. Serve immediately.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil\nGarlic: shallots, green onions\nNutmeg: cinnamon, cardamom\nSalt and pepper: Himalayan pink salt, black pepper\nParmigiano-Reggiano: pecorino Romano, parmesan cheese" + }, + { + "recipe": "Cherry Bellinis\n1/4 cup sugar\n1 cup unsweetened cherry or black cherry juice \n1 bottle cava or other sparkling wine, cold \nInstructions:\nPut the sugar and 1/4 cup water in a small saucepan and bring to a boil over high heat. Boil until the sugar dissolves, about 5 minutes. Transfer to a bowl or measuring cup and cool in the refrigerator.\nCombine the cherry juice and half of the cooled simple syrup in a large pitcher. Add the cava and stir to combine. Taste and add more simple syrup if desired. Serve in chilled wine flutes.\n", + "ingredients_alternatives": "Sugar: honey, maple syrup, agave nectar\nCherry juice: cranberry juice, grapefruit juice\nCava: prosecco, spumante, asti" + }, + { + "recipe": "Grilled Flank Steak Crostini with Mustard Greens\n1 flank steak\nSalt and freshly ground black pepper\n3 tablespoons extra-virgin olive oil\n3 tablespoons dried oregano\n1 tablespoon garlic, minced (about 3 cloves)\n12 cups greens, such as mustard, chard or spinach, washed\n2 tablespoons red wine vinegar\nHot sauce, optional\n1 baguette, sliced on the bias into long thin slices\nInstructions:\nBring the flank steak to room temperature.\nPrepare an outdoor grill or preheat a stovetop grill pan.\nSeason both sides of the steak with salt and freshly ground pepper. Drizzle 1 tablespoon of the olive oil on 1 side of the meat and lightly rub it in.\nSprinkle half of the oregano on top and place the steak on the grill, herb side up.\nGrill on 1 side for about 5 minutes or until the juices of the meat come to the surface of the steak. Turn the steak once and continue cooking for about 1 to 2 minutes, or until done to your taste. Let rest for a few minutes.\nMeanwhile: In a large saute pan, heat 2 tablespoons olive oil until hot. Add the garlic and saute about 1 minute, or until light brown. Add the greens and toss occasionally.\nAfter about 3 minutes, the greens will have cooked down. Season with a large pinch of salt and a sprinkle of freshly ground pepper. Cook another 3 minutes. Splash greens with 2 tablespoons red wine vinegar and hot sauce, to taste, if using. Transfer the greens to a plate.\nFor the crostini: Brush both sides of the bread slices with olive oil and season with salt and pepper. Place the slices on the grill or grill pan and cook until crispy, about 1 minute on each side.\nCut the flank steak across the grain in 1/4-inch slices. Place a slice of steak on top of each crostini, top each with the greens and finish with a drizzle of olive oil and hot sauce, as desired. Can be served warm or at room temperature.\n", + "ingredients_alternatives": "Flank Steak: skirt steak, ribeye, sirloin\nSalt and Freshly Ground Black Pepper: kosher salt, sea salt\nOlive Oil: avocado oil, grapeseed oil, walnut oil\nDried Oregano: thyme, rosemary, bay leaves\nGarlic, Minced: shallots, green onions\nMustard Greens: kale, collard greens, beet greens\nChard: beet greens, spinach, lettuce\nSpinach: kale, collard greens, beet greens\nRed Wine Vinegar: white wine vinegar, apple cider vinegar\nHot Sauce: sriracha, hot sauce, harissa" + }, + { + "recipe": "Flourless Chocolate-Kahlua Cake with Cajeta\n16 tablespoons (2 sticks) unsalted butter\n8 ounces semisweet chocolate\n7 egg yolks\n1/2 cup sugar\n1 1/2 ounces coffee liqueur (recommended: Kahlua)\nWhites from 5 eggs\n1 cup sliced almonds, toasted\nCajeta, recipe follows\nStrawberry-lime salsa, recipe follows\n1/2 cup water\n1 cup sugar\nApproximately 1/2 cup heavy cream\n2 tablespoons butter\n1 1/2 pints strawberries\n2 key limes or 1 large lime, juiced\n2 tablespoons sugar\n1 1/2 tablespoons chiffonade of mint\nInstructions:\nPreheat oven to 350 degrees and grease a 9-inch round pie pan. Line pan with greased parchment or waxed paper. In the top of a double boiler, melt the butter and chocolate and stir until smooth. Whip the egg yolks and the sugar until fluffy and pale in color. Fold butter and chocolate mixture into the egg yolk and sugar mixture, adding the coffee liqueur. Whip the egg whites to soft peaks and gently fold into the chocolate mixture. Pour into the pie pan and bake for 25 to 35 minutes then allow to cool completely.\nCajeta: In a medium saucepan, bring water and sugar to a boil, do not stir. Remove from heat when the sugar is amber in color and add enough cream to thin the caramel to a fairly liquid consistency. Stir in butter. To test consistency, dip a spoon into the caramel mixture and allow to cool. If the \\cajeta\\ is gooey but holds its shape, it's ready; if it hardens too much, add a little more cream and test again.\nStrawberry-Lime Salsa: In a blender, puree half the strawberries with the lime juice and the sugar. Strain and reserve. Cut the remainder of the strawberries in quarters and mix with the puree. Add chiffonade of mint.\nWhen the cajeta has cooled a little, but is still warm, pour over cake on top of a wire rack to catch the drippings. Using your hand, pat almonds all around the sides of the cake. Refrigerate for 2 hours and serve chilled with salsa.\n", + "ingredients_alternatives": "Butter: coconut oil, ghee, cashew butter\nChocolate: dark chocolate, bittersweet chocolate, cocoa powder\nEgg yolks: duck eggs, goose eggs, quail eggs\nSugar: maple syrup, agave nectar, honey\nCoffee liqueur: Baileys Irish Cream, Grand Marnier, Triple Sec\nWater: sparkling water, seltzer water, coconut water\nHeavy cream: whole milk, half-and-half, cream cheese\nStrawberries: blueberries, raspberries, blackberries\nLime: grapefruit, lemon, orange" + }, + { + "recipe": "Deluxe Redeye Gravy with Pork Shoulder Picnic\n1 Cook's Bone-in Super Trim Pork Shoulder Half Picnic (2 pounds), cut into 1/4-inch -thick slices\n1 large onion, finely chopped (about 1 cup)\n1/4 cup finely chopped green bell pepper\n3 tablespoons all-purpose flour\n1-1/2 cups brewed strong coffee\n3/4 cup water\n1/4 cup milk\nDash salt and pepper\nInstructions:\n1. Cook pork in large skillet according to package directions. Remove pork from skillet, reserving pan drippings in skillet; cover pork to keep warm.\n2. Add onions and bell peppers to drippings in skillet; cook and stir over medium heat 4 minutes, or until vegetables are crisp-tender. Add flour; cook and stir 2 minutes.\n3. Gradually add coffee and water; stirring until blended. Simmer 6 minutes, or until gravy is thickened, stirring frequently.\n4. Add milk, salt and pepper; mix well. Cook 6 minutes, or until heated through, stirring occasionally.\n5. Serve gravy spooned over pork slices.\n", + "ingredients_alternatives": "Pork shoulder: chicken breast, pork loin, beef brisket\nOnion: scallions, shallots, red onion\nGreen bell pepper: jalapeno, Anaheim peppers, banana peppers\nFlour: whole wheat flour, all-purpose flour, rice flour\nCoffee: espresso, cold brew coffee, instant coffee\nWater: sparkling water, seltzer water, fruit juice\nMilk: almond milk, soy milk, coconut milk\nSalt and pepper: smoked paprika, cumin, coriander" + }, + { + "recipe": "Turkey Tracks\n3 tablespoons butter or margarine\n1 package (10 oz., about 40) regular marshmallows\nOR\n4 cups miniature marshmallows\n6 cups\nstrong\nem\nKellogg's® Rice Krispies®\n/em\n/strong\ncereal\nKellogg's® Cocoa Krispies®\nCanned frosting\n72 pieces candy corn\nInstructions:\n1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.\n2. Add Kellogg's® Rice Krispies® cereal. Stir until well coated.\n3. Using 1/4-cup measuring cup coated with cooking spray divide warm cereal mixture into twenty-four portions. Cool slightly. Using buttered hands shape each portion into turkey track. Cool.\n4. Use frosting to attach candy corn \\toes\\ to each turkey track. Best if served the same day.\nMICROWAVE DIRECTIONS:\nIn microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 through 4 above. Microwave cooking times may vary.\n", + "ingredients_alternatives": "Butter or Margarine: coconut oil, ghee, or nut butters like peanut butter or almond butter\nMarshmallows: try using mini marshmallows or even homemade marshmallows made with gelatin and sugar\nRice Krispies cereal: other crunchy cereals like Cheerios or Corn Flakes can work as a substitute\nCanned frosting: use a different type of frosting like whipped cream or Nutella instead\nCandy corn: you could also use other types of candy like M&M's or Skittles" + }, + { + "recipe": "Black Eye Prawns\n10 large prawns\n5 spicy sausages\n1/2 cup plum sauce\n2 tablespoons chili paste\nInstructions:\nPeel and devein prawns. Set aside. Cook the sausages until almost done. Cut the sausages into 1 1/2 inch pieces, then wrap a prawn around each sausage piece and put on a skewer.\nCombine the plum sauce and chile paste. Spread the marinade on both sides of the prawn skewers and grill 4 minutes on each side.\nServe immediately.\n", + "ingredients_alternatives": "Shrimp: scallops, lobster, crab\nSpicy sausage: Korean BBQ sausage, chorizo, bratwurst\nPlum sauce: hoisin sauce, soy sauce, teriyaki sauce\nChili paste: sriracha, hot sauce, gochujang" + }, + { + "recipe": "Sausage, Kale, and Lentil Soup\n1 tablespoon extra-virgin olive oil\n1 pound hot sausage, bulk or casing removed\n1 onion, chopped\n2 ribs celery, chopped, leafy tops reserved\n1 large carrot, peeled and chopped\n1 large Idaho (russet) potato, peeled and chopped into small dice\n1 Fresno or Holland chile pepper, thinly sliced or finely chopped\n2 sprigs fresh rosemary, leaves picked and finely chopped\n2 large cloves garlic, chopped or sliced\n1/2 tablespoon ground cumin\nKosher salt and freshly ground black pepper\n1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced\n1/4 cup tomato paste\n1 cup white wine\nFreshly grated nutmeg\n1 3/4 cups lentils\n4 cups chicken stock\n2 cups water\nInstructions:\nIn a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin olive oil. Add the sausage, breaking it into pieces, and cook until lightly brown. Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to10 minutes.\nWilt in the kale, and season the kale leaves with a little freshly grated nutmeg. Stir in the tomato paste for 30 seconds, then add white wine. Cook to reduce by 1/2 and stir in the lentils, stock, and water. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes. Serve immediately or cool, store, and reheat. Serve with chopped celery greens, to garnish.\n", + "ingredients_alternatives": "Olive oil: grapeseed oil, avocado oil\nHot sausage: Italian sausage, Chorizo, Knockwurst\nOnion: shallots, scallions, yellow onion\nCelery: bell peppers, red bell peppers\nCarrot: beetroot, turnip, rutabaga\nPotato: sweet potato, yam, taro\nChile pepper: jalapeno, habanero, serrano\nRosemary: thyme, oregano, bay leaves\nGarlic: shallots, leeks, spring onions\nCumin: coriander, paprika, cinnamon\nKosher salt: sea salt\nBlack pepper: white pepper, pink peppercorns\nKale: spinach, arugula, chard\nTomato paste: tomato sauce, canned crushed tomatoes\nWhite wine: dry vermouth, chardonnay, pinot grigio\nNutmeg: cardamom, cinnamon, allspice" + }, + { + "recipe": "Pumpkin Spice Latte\n1 cup milk\n2 tablespoons pure pumpkin puree\n1 tablespoon sugar\n1/4 teaspoon pumpkin pie spice, plus more for sprinkling\n1/4 teaspoon pure vanilla extract\n1/4 cup hot espresso or strong brewed coffee\nSweetened whipped cream, for serving\nInstructions:\nCombine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.\nPour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.\n", + "ingredients_alternatives": "Milk: almond milk, soy milk, coconut milk, cashew milk\nPure pumpkin puree: canned pumpkin puree, cooked and mashed pumpkin\nSugar: maple syrup, honey, agave nectar\nPumpkin pie spice: nutmeg, cinnamon, ginger, cloves\nVanilla extract: almond extract, coconut extract, lemon extract\nHot espresso or strong brewed coffee: decaf coffee, tea, chicory root coffee substitute" + }, + { + "recipe": "Coconut Pancakes with Banana and Passion Fruit Syrup\n1 3/4 cups all-purpose flour\n1 teaspoon baking powder\n1 tablespoon superfine sugar\n3/4 cup desiccated coconut\nPinch salt\n4 eggs, separated\n1 cup milk\n1 cup coconut milk\n1 3/4 ounces unsalted butter, melted\nButter, for greasing the pan\n6 bananas, sliced in 1/2 lengthwise\nPassion Fruit Syrup, recipe follows\n1/2 cup superfine sugar\n1/4 cup passion fruit pulp\nInstructions:\nPreheat the oven to 250 degrees F.\nPut the flour, baking powder, sugar, desiccated coconut and salt in a bowl and stir to combine. Put the egg yolks, milk and coconut milk into another bowl and whisk to combine. Add the milk mixture and butter to the dry ingredients and mix lightly with a metal spoon until just combined.\nPlace the egg whites in a clean, dry stainless steel bowl and whisk until stiff peaks form. Using a large metal spoon, fold the egg whites through the batter in 2 batches.\nHeat a large nonstick frying plan over a medium heat and brush a small portion of butter over the base. For each pancake, drop 3 tablespoons of batter into the pan. Avoid overcrowding the pan with pancakes. Cook for 2 minutes on 1 side, turn and cook for another minute. Transfer to a plate and keep warm in the oven while you make the remaining pancakes.\nServe the pancakes in stacks of 3 with the banana and Passion Fruit Syrup.\nCombine the sugar, passion fruit pulp and 1/2 cup water in a small saucepan over medium heat and bring to a boil, skimming any scum from the surface. Reduce the heat to low and simmer for 10 minutes. Remove from the heat and set aside to cool.\n", + "ingredients_alternatives": "Flour: whole wheat flour, spelt flour, rice flour\nBaking powder: baking soda, cornstarch\nSugar: brown sugar, granulated sugar\nCoconut: shredded coconut, flaked coconut\nSalt: kosher salt, Himalayan pink salt\nEggs: duck eggs, quail eggs\nMilk: almond milk, soy milk, coconut milk\nButter: ghee, cultured butter\nPan: non-stick frying pan, cast iron skillet\nBananas: plantains, yams\nPassion fruit syrup: honey, maple syrup, agave nectar" + }, + { + "recipe": "Caesar Salad Pizza\n2 Family Size Tea Bags\n2 quarts water\nSugar or sweetener, optional\n2/3 cup extra-virgin olive oil, plus more for brushing\n6 cloves garlic, finely chopped\nFreshly ground black pepper\n1 1/3 cups warm water (105 degrees F)\n1 tablespoon sugar\nOne 1/4-ounce packet (2 1/4 teaspoons) active dry yeast\n3 3/4 cups all-purpose flour, plus more for dusting\nKosher salt\n2 large ripe beefsteak tomatoes, each cut into 6 to 8 thin slices\n3/4 cup finely grated Parmesan\n1/4 teaspoon honey\n2 oil-packed anchovies, finely chopped\n1 clove garlic, finely grated\nZest and juice of 1 lemon\n1 large egg yolk1/4 cup extra-virgin olive oil, plus more for drizzling\nKosher salt and freshly ground black pepper\n2 romaine hearts, cut into 1/2-inch thick and 1-inch wide pieces (about 8 cups)\nA hunk of Parmesan, for topping\nInstructions:\nFor the iced tea: Pour 4 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste. Stir in 6 cups ice cubes until melted. Keep refrigerated until ready to use. Makes two quarts. For the pizza dough: Heat 1/4 cup of the olive oil and the garlic in a small saucepan over medium-low heat until the garlic is softened but not browned, about 5 minutes. Stir in 1/2 teaspoon pepper. Cool slightly. \nWhisk the water and sugar together in a bowl; sprinkle the yeast over top. Set aside until foamy, about 10 minutes. Stir in the olive oil-garlic mixture. \nWhisk the flour and 2 teaspoons salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough. \nTurn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour as necessary. Form into a large ball. Brush a large bowl with olive oil, add the dough and turn to coat. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour. \nMeanwhile, adjust an oven rack to the lowest position and preheat to 450 degrees F. Put a baking sheet on the rack to heat up while the dough rises. (The baking sheet should be the same size or slightly larger than the baking sheet that you will later form the dough on.) \nOnce the dough has doubled in size, brush a rimmed baking sheet generously with half of the remaining olive oil. Put the dough onto the oiled baking sheet and stretch and pat evenly into the pan, making sure that it reaches the edges. Use your fingertips to make dimples all over the dough. Brush with the remaining olive oil and sprinkle lightly with salt. Arrange the tomato slices on the pizza in a single layer, making sure that each bite will have a piece of tomato. Sprinkle the tomatoes lightly with salt. Place the baking sheet with the dough directly on top of the preheated baking sheet in the oven (this helps with a crispy crust). Bake for 15 minutes. Remove the baking sheets and sprinkle the Parmesan over the dough. Continue to bake until the dough is golden brown and the cheese is melted, 10 to 15 minutes. \nFor the Caesar salad: Meanwhile, whisk together the honey, anchovies, garlic, lemon zest and juice and egg yolk in a large bowl. Slowly whisk in the olive oil, then season with 1/4 teaspoon salt and a few grinds of pepper. \nRemove the pizza from the oven and transfer to a large platter or cutting board. Toss the romaine with the dressing. Season with additional salt and pepper if needed. Top the pizza with the salad. Use a vegetable peeler to shave ribbons of Parmesan over the salad. Drizzle with olive oil, cut into pieces and serve. \n", + "ingredients_alternatives": "Tea bags: herbal tea bags, decaf tea bags\nWater: sparkling water, seltzer water\nOlive oil: avocado oil, grapeseed oil, walnut oil\nGarlic: shallots, green onions\nBlack pepper: white pepper, pink peppercorns\nWarm water: hot water, boiling water\nYeast: instant yeast, active dry yeast\nFlour: whole wheat flour, bread flour\nSalt: kosher salt, sea salt\nTomatoes: cherry tomatoes, grape tomatoes\nParmesan: pecorino Romano, asiago cheese\nHoney: maple syrup, agave nectar\nAnchovies: canned anchovies, pickled anchovies\nGarlic: shallots, green onions\nLemon: lime, orange\nEgg yolk: duck egg yolk, goose egg yolk\nOlive oil: avocado oil, grapeseed oil, walnut oil\nKosher salt and freshly ground black pepper: Himalayan pink salt, sea salt\nRomaine hearts: romaine lettuce, arugula\nParmesan: pecorino Romano, asiago cheese" + }, + { + "recipe": "Melting Snowman Cake\n5 3/4 cups all-purpose flour\n2 teaspoons baking powder\n1 teaspoon salt\n2 cups (4 sticks) unsalted butter, softened\n1 cup vegetable oil\n5 cups granulated sugar\n12 large eggs\n1 1/2 cups whole milk\n1 tablespoon vanilla extract\n2 teaspoons mint extract\n2 tablespoons red liquid food color\nFlour-based baking spray, for the pans\n2 to 2 1/2 ounces cream cheese, at room temperature\n4 cups powdered sugar\n1 teaspoon vanilla extract\n1/3 cup half-and-half\n1 square orange-flavored fruit chew\n5 mini semisweet chocolate chips\n1 semisweet chocolate chip\n1 pretzel stick\n2 chocolate sprinkles\n1 red licorice lace\n12 ounces white candy melting wafers\n1 mini (fun-size) peanut-caramel-nougat candy bar\n1 round vanilla wafer cookie\n4 ounces dark chocolate\nInstructions:\nFor the cakes: Preheat the oven to 325 degrees F.\nIn a large bowl, whisk together the flour, baking powder and salt. In the bowl of an electric mixer, beat the butter, oil, granulated sugar and eggs together until well combined. Add the flour mixture to the butter mixture alternately with the milk. Begin and end with the flour mixture. Add the vanilla extract and mix briefly to combine.\nLine a cupcake pan with 7 paper liners. Fill the cupcake liners 2/3 full with batter.\nRemove 2 2/3 cups batter from the bowl and place it in a separate bowl. Stir in the mint extract and red food color.\nSpray a 4-cup bundt pan and a 10-cup bundt pan with flour-based baking spray. Alternate layers of vanilla batter and mint (red) batter in each bundt pan until the pans are about 3/4 full. Use a butter knife to gently swirl the two batter colors together.\nBake the cupcakes for 15 to 20 minutes, the 4-cup bundt for 30 to 35 minutes and the 10-cup bundt for 50 minutes to 1 hour or until a toothpick tester comes out clean. When the cakes are done, turn them out onto wire racks to cool completely.\nWhen the cupcakes are cool, crumble them into a large bowl and add 2 ounces of cream cheese. Mix together using a rubber spatula or knead together with your hands. Squeeze a small handful of the mixture in your hand. It should hold together. If it doesn't and the mixture is crumbly, knead in the remaining 1/2 ounce cream cheese.\nForm three roughly ball-shaped pieces from the mixture that are small, medium and large as the segments of a snowman. Flatten the bottom of the largest ball so that it appears to pool and slump to one side. Add the medium ball on top and flatten slightly. Add the smallest ball on top and dowel the three pieces together with a toothpick. Refrigerate until firm, about 15 to 20 minutes.\nFor the glaze and decors: Combine the powdered sugar and vanilla extract in a large bowl. Gradually whisk in the half-and-half a little at a time until a thick white glaze forms. Place the largest bundt cake on a cake stand or serving platter with a lip. Cover the top of the bundt cake with half of the glaze. Top the glazed bunt cake with the second smaller bundt cake. Top the second cake with the remaining glaze. You may not have to use the entire batch of glaze.\nCut a small piece away from the orange fruit chew using a knife and mold it into a triangular carrot shape. Break away the point of a toothpick and insert the non-pointed end into the flat side of the carrot shape. Have this ready on hand along with the chocolate chips, pretzel stick, chocolate sprinkles and licorice lace.\nMelt the white candy melting wafers in the microwave at 100 percent power at 30-second intervals until the candy can be stirred smooth and is pourable.\nPlace the chilled modeled snowman shape on the center of the top bundt cake. Spoon the white melted candy onto the snowman shape and allow the excess to run down the sides of the cakes.\nQuickly add two mini chocolate chips (flat side out) for the snowman's eyes. Add the two chocolate sprinkles just over the eyes for eyebrows. Press the nose into the face just under the eyes and add the larger chocolate chip (flat side out) for an o-shaped mouth. Break the pretzel stick in half and add to each side of the body, with one arm sticking upright and the other onto the lower part of the body as if it has melted off. Add the three remaining mini chocolate chips for buttons down the front of the snowman body. Add a licorice lace scarf around the neck.\nCut the fun-size candy bar in half and have ready on hand with the vanilla cookie.\nHeat the dark chocolate in the microwave at 100 percent power at 30-second intervals until melted and smooth. Dip the cut end of a candy bar half into the chocolate and press it on the center of the cookie, creating a hat shape. Refrigerate until set, about 5 minutes. Dip the entire cookie hat in the chocolate and remove with a fork. Place it on parchment paper and refrigerate until set, about 5 minutes. Dab a small amount of melted chocolate onto the bottom flat part of the cookie hat and hold to the snowman's head until set, about 2 minutes.\nDisplay as an edible centerpiece at your next holiday gathering. Cut the cake into slices to serve, revealing the red peppermint swirled interior.\n", + "ingredients_alternatives": "Flour: whole wheat flour, pastry flour, cake flour\nBaking Powder: baking soda, cornstarch\nSalt: kosher salt, sea salt\nUnsalted Butter: margarine, coconut oil\nVegetable Oil: canola oil, grapeseed oil\nGranulated Sugar: brown sugar, turbinado sugar\nEggs: duck eggs, quail eggs\nMilk: almond milk, soy milk, coconut milk\nVanilla Extract: almond extract, coconut extract\nMint Extract: spearmint extract, peppermint extract\nRed Liquid Food Color: beet juice, tomato sauce\nCream Cheese: goat cheese, feta cheese\nPowdered Sugar: confectioner's sugar, icing sugar\nHalf-and-Half: heavy cream, coconut cream\nChocolate Chips: dark chocolate chips, white chocolate chips\nPretzel Stick: rice cereal, puffed rice\nChocolate Sprinkles: cocoa nibs, chopped dark chocolate\nRed Licorice Lace: licorice whip, licorice ropes\nWhite Candy Melting Wafers: milk chocolate wafers, dark chocolate wafers\nMini Peanut-Caramel-Nougat Candy Bar: caramel apple candy, peanut butter cups\nRound Vanilla Wafer Cookie: graham cracker, digestive biscuit\nDark Chocolate: bittersweet chocolate, unsweetened chocolate" + }, + { + "recipe": "Homemade Pita Chips\n3 pitas, cut into 8 wedges\n4 tablespoons olive oil\n1 clove garlic, smashed\nSalt and freshly ground black pepper\nInstructions:\nPreheat heat oven to 375 degrees F.\nCut pitas into 8 wedges. Pour olive oil into a bowl and add garlic, salt and pepper. Brush pita chips olive oil and garlic mixture. Arrange pita chips on baking sheet and bake for 12 to 15 minutes.\n", + "ingredients_alternatives": "Pita bread: naan bread, lavash, tortillas\nOlive oil: avocado oil, grapeseed oil, walnut oil\nGarlic: shallots, green onions\nSalt: kosher salt, sea salt\nBlack pepper: freshly ground black pepper, white pepper" + }, + { + "recipe": "Sausage Carbonara: Linguine alla Carbonara di Salsiccia\n4 good-quality organic Italian sausages\nOlive oil\n4 slices thickly cut pancetta, chopped\n455g/1 pound dried linguine\n4 large egg yolks, preferably organic\n100ml/3 1/2 fluid ounces double cream\n100g/3 1/2 ounces freshly grated Parmesan\n1 lemon, zested\nSprig fresh flat-leaf parsley, chopped\nSea salt and freshly ground black pepper\nExtra-virgin olive oil\nInstructions:\nWith a sharp knife, slit the sausage skins lengthways and pop all the meat out. Using wet hands, roll little balls of sausage meat about the size of large marbles and set aside.\nHeat a large frying pan and add a good splash of olive oil. Gently fry the sausage balls until golden brown all over, then add the pancetta and continue cooking for a couple of minutes, until it's golden. While this is cooking, bring a pan of salted water to the boil, add the linguine, and cook according to the packet instructions.\nIn a large bowl, whip up the egg yolks, cream, half the Parmesan, the lemon zest and parsley. When the pasta is cooked, drain it in a colander, reserving a little of the cooking water, and immediately toss it quickly with the egg mixture back in the pasta pan. Add the hot sausage meatballs and toss everything together. The egg will cook delicately from the heat of the linguine, just enough for it to thicken and not scramble. The sauce should be smooth and silky. If the pasta becomes a little claggy, add a few spoonfuls of the reserved cooking water to loosen it slightly. Sprinkle over the rest of the Parmesan, season, if necessary, with the salt and pepper, and drizzle with extra virgin olive oil. Eat immediately!\n", + "ingredients_alternatives": "Italian sausages: chorizo, bratwurst, merguez, kielbasa\nOlive oil: avocado oil, grapeseed oil, walnut oil\nPancetta: prosciutto, serrano ham, bacon\nLinguine: spaghetti, fettuccine, rotini\nEgg yolks: duck eggs, quail eggs, goose eggs\nCream: half-and-half, heavy cream, coconut cream\nParmesan cheese: pecorino Romano, asiago cheese\nLemon: Meyer lemon, blood orange, grapefruit\nParsley: cilantro, basil, dill\nSea salt and Black pepper: Himalayan pink salt, smoked sea salt\nExtra-virgin olive oil: balsamic vinegar, truffle oil, infused olive oil" + }, + { + "recipe": "Baked Orange Chicken and Brown Rice\n3 tablespoons extra-virgin olive oil\n1 medium onion, chopped\n1 3/4 cups low-sodium chicken broth\n1 cup brown basmati rice\nZest and juice of 2 navel oranges\nKosher salt\nFour 6-ounce boneless, skinless chicken thighs\nFreshly ground black pepper\n2 tablespoons chopped fresh mint\n2 tablespoons toasted pine nuts\nInstructions:\nPreheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes.\nAdd the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine.\nToss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill.\nBake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.\nDrizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nOnion: shallots, scallions, leeks\nChicken broth: vegetable broth, chicken stock, fish stock\nRice: quinoa, barley, farro\nNavel oranges: blood oranges, grapefruit, tangerines\nKosher salt: sea salt\nBlack pepper: white pepper, pink peppercorns\nChicken thighs: chicken breasts, turkey breast, pork tenderloin\nMint: basil, lemon balm, rosemary\nPine nuts: pistachios, almonds, cashews" + }, + { + "recipe": "Trini Tamarind Wings\n1/3 cup fresh thyme leaves\n1/3 cup cloves garlic\n1/2 cup chopped scallions\n1/3 cup chopped fresh cilantro leaves\n2 tablespoons Cajun seasoning\n1/2 cup vinegar\n4 pounds chicken wings\n2 cups tamarind pulp, see Cook's Note\n1 cup water\n1 cup sugar\n1/3 cup chopped fresh cilantro leaves\n3 tablespoons salt\n2 tablespoons pureed garlic\n1 1/2 tablespoons garam masala\n1 teaspoon ground cumin\nHabanero pepper, or red pepper flakes\n1/4 cup olive oil\n1 clove garlic\n1/2 cup mayonnaise\n2 tablespoons sugar\n2 tablespoons paprika\n2 tablespoons Secret Special 4 pepper blend, or your favorite\nCanola or vegetable oil, for frying\nVeggies or sides, for serving\nInstructions:\nFor the marinade: Puree all the ingredients, except the chicken wings, together in a food processor, and then add to the chicken wings. Marinate the wings for 24 hours.\nFor the tamarind sauce: Mix all the ingredients into a medium-thick sauce. Refrigerate for 1 day to allow all the flavors to meld.\nFor the lava sauce: In a small pot, heat the olive oil and saute the garlic until golden; remove and cool. Add all the other ingredients, combine completely, and refrigerate.\nPreheat the oil to 350 degrees F.\nAdd the chicken wings to the oil and deep fry until they are crispy and golden, about 15 minutes. Remove from the oil and drain.\nTransfer the wings to a hot wok and douse with Trini Tamarind Sauce. Saute the wings for 1 minute in the sauce, remove, and serve with your choice of veggies or sides. Drizzle with Lava Sauce for an extra punch of spicy goodness.\n", + "ingredients_alternatives": "Thyme: rosemary, sage, marjoram\nGarlic: shallots, green onions\nScallions: spring onions, leeks\nCilantro: parsley, basil, dill\nCajun seasoning: smoked paprika, chili powder\nVinegar: apple cider vinegar, white wine vinegar\nChicken wings: boneless chicken breasts, pork ribs\nTamarind pulp: tomato paste, molasses\nWater: chicken broth, vegetable broth\nSugar: brown sugar, honey\nMayonnaise: hummus, yogurt sauce\nPaprika: smoked paprika, chili powder\nSecret Special 4 pepper blend: curry powder, cumin\nOlive oil: avocado oil, grapeseed oil, walnut oil\nCanola or vegetable oil: olive oil, avocado oil, grapeseed oil" + }, + { + "recipe": "Chicken and Rice with Olives\n2 tablespoons extra-virgin olive oil\n1 large onion, chopped\n2 stalks celery, chopped\nKosher salt\n5 cloves garlic, minced\n2 tablespoons chopped fresh oregano\n1 cup long-grain white rice\n1/2 cup pitted kalamata olives\n1 lemon (1/2 quartered and seeded; 1/2 juiced)\n1 1/2 pounds skinless, boneless chicken thighs (4 to 6), cut into 2-inch pieces\nFreshly ground pepper\n1 cup low-sodium chicken broth\n2 tablespoons chopped fresh chives\nInstructions:\nHeat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion, celery and a pinch of salt and cook, stirring occasionally, until softened, 5 minutes. Stir in 3 minced garlic cloves and 1 tablespoon oregano; cook 30 seconds.\nAdd the rice, olives, lemon quarters, 1 1/2 cups water and 1 teaspoon salt to the pan. Bring to a boil, then reduce the heat to low and stir. Cover and simmer until the liquid is absorbed and the rice is tender, about 17 minutes.\nMeanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook, turning once, until browned, about 8 minutes. Add the remaining 2 minced garlic cloves and 1 tablespoon oregano and cook, stirring, until the garlic is softened, about 10 seconds. Add the lemon juice and scrape up any browned bits with a wooden spoon. Add the chicken broth, bring to a simmer and cook until reduced by about half and the chicken is cooked through, about 5 minutes.\nFluff the rice with a fork. Divide among plates, top with the chicken and pan juices and sprinkle with the chives.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nOnion: shallots, scallions, red onion\nCelery: fennel, leeks, spring onions\nKosher salt: sea salt\nGarlic: shallots, green onions\nOregano: thyme, rosemary, sage\nRice: quinoa, brown rice, wild rice\nOlives: Kalamata, Castelvetrano, Cerignola\nLemon: Meyer lemon, Key West lemon, blood orange\nChicken: turkey breast, pork tenderloin, beef sirloin\nPepper: black pepper, white pepper, pink peppercorns\nBroth: vegetable broth, chicken broth with no salt added, fish broth" + }, + { + "recipe": "Matcha and Mushroom Soup\n1/2 cup (1 stick) unsalted butter\n1 pound shiitake mushrooms, stems removed, thinly sliced\n4 thyme sprigs, stems removed\n6 scallions (1 bunch), white and light green parts separated from dark green parts, thinly sliced Kosher salt and freshly ground black pepper\n2 tablespoons matcha tea powder, such as Kenko or The Republic of Tea, sifted\n1/4 cup dry white wine\n8 cups low-sodium chicken stock\nOne 10-ounce package frozen spinach, thawed\n1 cup heavy cream\nInstructions:\nMelt the butter in a large saucepan over medium heat. Add the mushrooms, thyme and the white and light green parts of the scallions, then sprinkle with salt and pepper and cook, stirring, until the mushrooms caramelize and start sticking to the bottom of the pan, about 10 minutes. Scoop out about 1/2 cup mushrooms and transfer to paper towels to drain.\nSprinkle the matcha over the mushrooms in the pan and cook, stirring, for 2 minutes. Pour in the wine and stir to scrape up any browned bits on the bottom of the pan. Pour in the chicken stock and spinach, bring to a simmer and cook, stirring occasionally, until reduced slightly, about 10 minutes.\nRemove the soup from the heat and, working in two batches, use a blender to puree the soup until very smooth, about 2 minutes for each batch. Return the pureed soup to the pot, stir in the cream and season with salt and pepper. \nLadle the soup into serving bowls and garnish with the reserved mushrooms and scallion greens.\n", + "ingredients_alternatives": "Butter: ghee, coconut oil, cashew butter\nMushrooms: portobello mushrooms, cremini mushrooms, shaggy ink cap mushrooms\nThyme: rosemary, oregano, bay leaves\nScallions: leeks, green onions\nMatcha tea powder: sencha tea powder, genmaicha tea powder\nDry white wine: chardonnay, sauvignon blanc, pinot grigio\nChicken stock: vegetable broth, chicken broth, fish broth\nSpinach: kale, collard greens, mustard greens" + }, + { + "recipe": "Pan Cooked Chicken with Asparagus, Pancetta and Olives\n1 chicken breast supreme, skin removed\nSea salt and freshly ground black pepper\nOlive oil\n3 slices smoked pancetta\n8 medium-sized spears asparagus, woody ends trimmed off\n8 cherry tomatoes, halved\n5 kalamata olives, stones left in\nSmall knob unsalted butter\nHandful basil leaves\nSplash white wine\nInstructions:\nSlice the chicken into 3 finger size pieces, but ensure that you keep it as 1 piece (fan it out). This will help to cook the chicken much faster. Season with salt and pepper. \nHeat a medium-sized frying pan, add some oil, and brown the chicken on all sides. Place the pancetta on top of the chicken and the asparagus around it, let it char a little, then put the pancetta on the bottom of the pan to crisp up and turn the chicken over. Turn up the heat, throw in the tomatoes, olives, basil, and a good knob of butter. Take off the heat once the butter has melted and add a splash of wine to make a sauce, squishing in a few of the tomatoes to finish it off.\n", + "ingredients_alternatives": "Chicken breast: turkey breast, chicken thighs, duck breast\nSea salt and freshly ground black pepper: kosher salt, Himalayan pink salt\nOlive oil: avocado oil, grapeseed oil, walnut oil\nPancetta: prosciutto, bacon\nAsparagus: fennel, bok choy\nCherry tomatoes: grape tomatoes, plum tomatoes\nKalamata olives: Castelvetrano olives, green olives\nUnsalted butter: goat butter, sheep's milk butter\nBasil: cilantro, parsley, dill\nWhite wine: dry white wine, sparkling water" + }, + { + "recipe": "Seared Pork Chops with Coconut Rum and Caramelized Pineapple Sauce\n4 (1 1/2-inch thick) pork chops\nSalt and pepper, to taste\n1/4 cup peanut oil\n4 to 6 tablespoons unsalted butter\n1 1/2 cups pineapple, medium dice\n2 tablespoons brown sugar\n2 tablespoons shallots, minced\n1/2 cup coconut rum\n1 cups chicken stock\n2 tablespoons cilantro, chopped\n1 teaspoon garlic, chopped\n1 to 2 tablespoons fresh lime juice\n1 small tomato, seeded and diced fine\nHot pepper sauce, to taste\nInstructions:\nHeat skillet to medium high heat. Season pork chops liberally with salt and pepper. Add peanut oil to skillet and sear pork chops until golden brown on both sides. Remove pork chops from pan and put into a preheated 450 degree oven for 6 to 8 minutes, or until done to your likeness. In same skillet, add 2 tablespoons butter and when it starts to brown add pineapple and cook until edges start to caramelize. Now add brown sugar, mix thoroughly, then add shallots and garlic and bring to a simmer. Next add rum and flambe ingredients. When the flame dies down, add chicken stock and bring to another simmer and reduce liquid by 1/2. Add lime juice, tomato, hot sauce, salt and pepper. Add remaining butter to thicken sauce. Garnish with chopped cilantro.\n", + "ingredients_alternatives": "Pork chops: steak, chicken breast, fish fillets\nPeanut oil: canola oil, vegetable oil\nUnsalted butter: clarified butter, ghee\nPineapple: mango, papaya, kiwi\nBrown sugar: maple syrup, agave nectar\nShallots: scallions, spring onions\nCoconut rum: dark rum, light rum\nChicken stock: vegetable broth, chicken broth\nCilantro: parsley, basil, dill\nGarlic: onion, leek\nLime juice: grapefruit juice, orange juice\nTomato: bell pepper, jalapeno pepper\nHot pepper sauce: sriracha, hot sauce" + }, + { + "recipe": "Nita Marys\n3 cups tomato juice\n1 cup tequila, chilled \n2 tablespoons prepared horseradish \n1 tablespoon hot sauce \n2 teaspoons Worcestershire \nJuice of 4 limes \nLime wheels, for garnish \nCelery stalks, for garnish \nBacon-Wrapped Pickles, for garnish, recipe follows\n6 cornichon pickles\n6 slices bacon \nInstructions:\nCombine the tomato juice, tequila, horseradish, hot sauce, Worcestershire and lime juice in a pitcher.\nServe over ice with a lime wheel, celery stalk and a Bacon-Wrapped Pickle to garnish.\nPreheat the oven to 375 degrees F. Line a rimmed sheet tray with heavy-duty foil.\nLay the bacon out on the sheet tray. Par-bake the bacon for 10 minutes. Lay out in a paper towel to drain off any extra grease.\nWrap each cornichon in a slice of bacon and secure with a bamboo pick. Place back in the oven until the bacon is crisp, 10 minutes.\n", + "ingredients_alternatives": "Tomato juice: vegetable broth, fruit juice (such as pineapple or grapefruit)\nTequila: rum, mezcal, gin\nHorseradish: wasabi, mustard\nHot sauce: sriracha, Frank's RedHot\nWorcestershire: soy sauce, fish sauce\nLimes: oranges, grapefruits\nBacon: prosciutto, serrano ham\nCornichon pickles: pickled peppers, pickled onions\nGarnish: sprigs of rosemary, sprigs of thyme, sliced jalapeños" + }, + { + "recipe": "Grilled Eggplant Parm\n1/3 cup plus 1 tablespoon extra-virgin olive oil\n1 clove garlic, finely chopped\n1/4 teaspoon red pepper flakes \nOne 15-ounce can crushed tomatoes \n2 tablespoons pitted Kalamata olives, chopped \n1 sprig basil, plus 1/4 cup thinly sliced leaves, for garnish \n2 tablespoons unsalted butter \nKosher salt and freshly ground black pepper \n1 large eggplant, cut into 1/4-inch rounds \n12 ounces fresh mozzarella, sliced 1/4-inch thick \n1/4 cup grated Parmesan \nInstructions:\nPreheat the oven to 425 degrees F.\nHeat 1 tablespoon of the oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add the crushed tomatoes, olives, 1/4 cup water and the basil sprig and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Season with salt and discard the basil sprig. Remove from the heat, add the butter and stir to incorporate.\nMeanwhile, heat a grill or grill pan over medium high. Brush both sides of the eggplant slices with the remaining 1/3 cup olive oil and sprinkle lightly with salt and pepper. Grill, turning once, until well-marked and tender, about 4 minutes per side.\nSpread about a third of the sauce onto the bottom of a small rectangular (8-by-10-inch) baking dish. Top with half of the eggplant and half of the mozzarella, evenly spaced in the dish. Repeat with another third of the sauce and the remaining eggplant and mozzarella. Drizzle with the last of the sauce and sprinkle with the Parmesan.\nBake until the sauce is thickened and bubbling and the cheese is golden in spots, about 30 minutes.\nSprinkle with the sliced basil and serve warm.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nGarlic: shallots, green onions\nRed pepper flakes: cayenne pepper, paprika\nCrushed tomatoes: diced tomatoes, passata\nKalamata olives: Castelvetrano olives, Cerignola olives\nBasil: thyme, rosemary, oregano\nUnsalted butter: ghee, coconut oil\nKosher salt: sea salt\nBlack pepper: white pepper, pink peppercorns\nEggplant: portobello mushrooms, zucchini, bell peppers\nMozzarella: goat cheese, feta cheese, ricotta salata\nParmesan: pecorino Romano, parmagiano Reggiano" + }, + { + "recipe": "White Chocolate Caramel Apples\nVegetable oil cooking spray\n6 small Granny Smith apples, washed and scrubbed (see Cook's Note)\nTwo 11-ounce bags soft caramel candies (about 80 caramels)\nOne 11-ounce bag white chocolate chips \n1 cup semisweet chocolate chips \nInstructions:\nSpray a baking sheet with vegetable spray. Dry the apples well and insert a lollipop stick into the stem end of each apple.\nCombine the caramels and 1/4 cup water in a medium saucepan. Cook over medium heat, stirring constantly with a wooden spoon or spatula, until the caramel is melted and smooth. Holding them by the lollipop sticks, dip the apples in the caramel and roll them around to coat evenly. Lightly shake off excess caramel and set the apples stick-end up on the prepared baking sheet. Refrigerate until the caramel is set, about 15 minutes.\nPlace the white chocolate chips in a metal or glass bowl set over a double boiler and heat, stirring occasionally, until melted and smooth. Dip each caramel apple in the white chocolate, rolling it around to coat the caramel with the white chocolate. Lightly shake off excess and set the apple stick-end up on the wax paper. Refrigerate for another 30 minutes to set the white chocolate.\nMelt the semisweet chocolate chips in second bowl set over a double boiler. Spoon the melted chocolate into a piping or plastic bag fitted with a small round tip. Remove the apples from the refrigerator and pipe ghost or skeleton faces onto the apples. Refrigerate for 15 minutes, or until set. Keep chilled until ready to serve.\n", + "ingredients_alternatives": "Vegetable oil cooking spray: Avocado oil or Grapeseed oil\nApples: Pears, Apricots, Plums\nWhite Chocolate Chips: Dark Chocolate Chips, Milk Chocolate Chips\nSemisweet Chocolate Chips: Bittersweet Chocolate Chips, Unsweetened Chocolate Chips" + }, + { + "recipe": "Bull Fillet with Anchovy Sauce\nOlive oil\n1 onion, finely chopped\n1 red bell pepper, seeded and brunoise\n1 green bell pepper, seeded and brunoise\n3 celery stalks, brunoise\n1 zucchini, brunoise\n1 carrot, peeled and brunoise\nSalt and freshly ground black pepper\nHerbes de Provence, to taste\n3 bay leaves\n8 anchovy fillets\nOlive oil\n1 shallot, finely chopped\n3 garlic cloves, finely chopped\nVinegar, to taste\n2 to 3 tablespoons water\nAbout 4 cups veal stock\nGround black pepper\n1 (2-pound) bull fillet\n7 ounces red rice, cooked\nFresh parsley, for garnish\nInstructions:\nIn a skillet over medium-high heat, add about 2 tablespoons olive oil. Once heated add the onions and saute. When the onions are translucent, add all of the other vegetables, stirring often. Season the vegetables with salt, pepper, herbes de Provence, and the bay leaves. When the vegetables are cooked, drain off any excess oil and set aside. Allow vegetables to come to room temperature.\nRinse the anchovy fillets in cold water. Add 2 to 3 tablespoons of oil to a frying pan over medium-high heat. Once heated, add the shallot and the anchovy fillets. Cook on low heat until fragrant. Add the garlic and let cook for 5 minutes. Deglaze the pan with vinegar, reduce the heat, then add 2 to 3 tablespoons of water and allow to reduce again. Add the veal stock and cook slowly until it thickens. Season with pepper.\nBull Fillet:\nTrim the fat off the bull fillet. Cut into pieces weighing about 5 ounces each. Sear the meat in a hot pan with oil on the stove, turning so that all sides are browed. Place the meat into a hot oven and cook until desired doneness.\nPlate the Dish:\nPlace the sauteed vegetables on the plate. Place the bull fillet on top of the sauteed vegetables. Add a scoop of rice and spoon the anchovy sauce onto the plate. Garnish the plate with parsley.\n", + "ingredients_alternatives": "Olive oil: grapeseed oil, avocado oil\nOnion: scallions, shallots, leeks\nRed bell pepper: padrón peppers, roasted red peppers\nGreen bell pepper: jalapeños, Thai chilies\nCelery: fennel, leeks\nZucchini: summer squash, pattypan squash\nCarrot: beetroot, turnip\nSalt and freshly ground black pepper: smoked paprika, sumac\nHerbs de Provence: thyme, rosemary, oregano\nBay leaves: whole black peppercorns, allspice\nAnchovy fillets: capers, pickled anchovies\nShallot: scallions, leeks\nGarlic cloves: spring onions, ramps\nVinegar: white wine vinegar, apple cider vinegar\nWater: chicken broth, vegetable broth\nVeal stock: beef broth, chicken broth\nGround black pepper: nutmeg, cardamom" + }, + { + "recipe": "Raspberry Sunrise Mimosa\n10 ounces fresh raspberries\n1/2 cup grenadine, chilled\n2 cups pulp-free orange juice, chilled\nOne 750-milliliter bottle sparkling dry white wine, chilled\nInstructions:\nMake the ice: Fill each compartment of a 12-cube ice cube tray about a third of the way up with water and freeze until solid, about 1 hour. Puree half of the raspberries in a food processor until smooth. Add 1 to 2 teaspoons of puree to each cube compartment, coming about another third of the way up the side. Freeze until solid, about 1 hour. Top off each compartment with water and freeze until solid, another hour.\nMake the cocktail: Carefully pour the grenadine into a large freezer-safe pitcher so that the grenadine doesn't splash sides. Freeze until the grenadine is very cold and thick, about 30 minutes. Place a large serving spoon in the pitcher, holding it so the tip of the bowl touches the side of the pitcher just above the grenadine line. Slowly pour the orange juice into the bowl of the spoon, filling it up and letting the orange juice overflow run on top of the grenadine without mixing. Slowly bring the spoon up as the orange juice level rises. Using the same technique, add the sparkling wine, stopping after you've poured about half of the bottle to let the fizz subside. Continue pouring, slowly bringing the spoon up as the wine level rises. Top with half of the remaining raspberries. \nTo serve, stir to combine the cocktail in the pitcher. Add the prepared ice cubes to Champagne flutes. Fill with the cocktail and top off with the remaining raspberries.\n", + "ingredients_alternatives": "Raspberries: strawberries, blueberries, blackberries\nGrenadine: pomegranate juice, cranberry juice\nOrange juice: grapefruit juice, pink lemonade\nSparkling white wine: prosecco, cava, sauvignon blanc" + }, + { + "recipe": "Glazed Apples and Pears\n1 to 2 tablespoons Calvados or Apple Jack, optional\n2 firm cooking apples, such as Golden Delicious, Macoun, Cortland, or Gravenstien\n2 ripe pears, such as Anjou, Bartlett, or Comice\n1 lemon\n3 tablespoons unsalted butter\n3 tablespoons sugar\n1 (3-inch) cinnamon stick or vanilla bean, split lengthwise\nInstructions:\nPeel, halve and core, both the apples and pears. Cut each 1/2 into 4 wedges and transfer to a medium bowl. Halve the lemon and squeeze the juice over the fruit, toss lightly.\nMelt the butter in a skillet over high heat. Add the sugar, and cook until the sugar begins to caramelize. Add the fruit the caramel may seize (harden) don't be alarmed. Add the cinnamon stick or vanilla, and cook, stirring, until the caramel melts, and the fruit is juicy, about 7 minutes.\nIf adding the Calvados, remove the pan from the heat before adding the alcohol. Return the pan to the heat. To flambe the alcohol on a gas burner, carefully tip the pan toward the flame; and on an electric element hold a long match at the inside edge of the pan until it ignites. Swirl the pan over the heat until the flame subsides. Serve fruit, warm, over ice cream with cookies.\nServing suggestion: Vanilla Ice cream and gingerbread cookies.\n", + "ingredients_alternatives": "Calvados or Apple Jack: bourbon, rum, brandy\nApples: pears, plums, cherries\nLemon: oranges, grapefruit, limes\nButter: coconut oil, ghee, avocado oil\nSugar: honey, maple syrup, agave nectar\nCinnamon stick or vanilla bean: nutmeg, cardamom, star anise" + }, + { + "recipe": "Peas and Carrots\n2 tablespoons butter\n4 big carrots, cut into small dice\n16 ounces frozen peas\nSalt and pepper\nFresh basil leaves, chopped\nInstructions:\nMelt the butter in a saute pan over medium heat. Add the carrots and saute until they are tender. Add the peas and salt and pepper to taste and saute until they are thawed and cooked through. Stir in the chopped basil before serving.\n", + "ingredients_alternatives": "Butter: coconut oil, ghee\nCarrots: baby carrots, thinly sliced carrots\nPeas: edamame, snow peas\nBasil: cilantro, parsley" + }, + { + "recipe": "Orange Liqueur Marinated Strawberries\n2 pints strawberries, washed and quartered\n3 tablespoons confectioners' sugar\n3 tablespoons orange liqueur\n1 large orange, juice and zest reserved\n1 lemon, juice and zest reserved\n1 vanilla bean\n1/2 pint whipping cream\n1 pint premium vanilla ice cream\nInstructions:\nToss the strawberries with the confectioners' sugar, liqueur, juices, and zest. Allow to marinate refrigerated for 30 minutes. Split the vanilla bean open with a knife and scrape out the seeds. Add the seeds to the whipping cream in an ice cold bowl and whip the cream to soft peaks just prior to serving. Serve one scoop of ice cream in a martini glass, spoon some marinated strawberries over the ice cream and serve with a dollop of whipped cream on top.;\n", + "ingredients_alternatives": "Strawberries: blueberries, raspberries, blackberries\nConfectioners' sugar: powdered sugar, granulated sugar\nOrange liqueur: Grand Marnier, Cointreau\nJuice from oranges: grapefruit juice, cranberry juice\nZest from oranges: lemon zest, lime zest\nVanilla bean: cinnamon stick, nutmeg\nWhipping cream: heavy cream, half-and-half\nIce cream: chocolate ice cream, cookie dough ice cream" + }, + { + "recipe": "Marinated Tuna with Spiced Sprouts\n1 pound skinless, boneless tuna, such as Hawaiian yellow fin\n1/2 cup rice wine vinegar\n2 1/2 tablespoons soy sauce\n2 tablespoons mirin\n2 tablespoons freshly grated ginger\n2 (2ounce) packages daikon spiced sprouts, roots trimmed\n1/2 medium red onion, shredded\nInstructions:\nUsing a sharp, wet knife, thinly slice tuna along grain using a long, horizontal sawing motion. The easiest way to do this is to press the fish down with one hand and cut slices off the top. Cover four serving plates with tuna. The lined plates may be reserved in refrigerator, covered with plastic wrap, up to 4 hours.\nMix vinegar, soy sauce, mirin, and ginger in a small bowl and spread about 2 tablespoons over each serving, evenly coating fish. Divide sprouts and arrange in a small fan on the side of each plate. Divide the red onion and place in a small mound at root end of sprouts. Spoon a bit of dressing over sprouts and serve immediately.\n", + "ingredients_alternatives": "Tuna: salmon, swordfish, tilapia\nRice wine vinegar: balsamic vinegar, white wine vinegar\nSoy sauce: tamari, coconut aminos\nMirin: honey, maple syrup\nFreshly grated ginger: turmeric, galangal\nDaikon sprouts: broccoli sprouts, mustard greens\nRed onion: scallions, shallots" + }, + { + "recipe": "Lemon and Herb Chicken with Asparagus and Roasted Red Potatoes for Two\n5 small red potatoes, rinsed and cut into quarters\n1 tablespoon plus 1 teaspoon olive oil\n1/2 teaspoon garlic powder\nSalt and ground black pepper\n1 teaspoon Italian seasoning\n1 large chicken breast, sliced in half horizontally to make 2 cutlets\n2 tablespoons unsalted butter\n2 tablespoons all-purpose flour\n1 cup chicken stock\nZest of 1 lemon plus juice of 1/2 a lemon, plus more juice if desired\n1/2 pound asparagus, rinsed and cut into thirds\nInstructions:\nPreheat the oven to 400 degrees F. Place the potatoes on a baking sheet and drizzle 1 tablespoon olive oil all over the potatoes. Sprinkle the garlic powder and some salt and pepper on top. Toss with your hands to coat all sides of the potatoes with the oil and seasoning. Bake, rotating the pan and flipping the potatoes halfway through, until fork-tender, 20 to 25 minutes. \nMeanwhile, add the remaining teaspoon olive oil to a large skillet over medium-high heat. Sprinkle the Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper onto the chicken breasts and gently pat it down with your fingers. Add the chicken breasts to the hot skillet and brown on both sides, 3 to 4 minutes per side. Remove from the skillet and reduce the heat to low. \nMelt the butter in the skillet then sprinkle flour on top of the butter. Whisk to cook off the raw flour taste, 1 minute, then carefully add the chicken stock, vigorously whisking. Add the lemon zest and juice. Let cook, whisking occasionally, until thickened, 5 to 7 minutes. Add the asparagus to the pot and cook until the asparagus has softened but is still bright green, about 7 minutes. \nAdd the chicken back into the skillet and cook to ensure it's cooked thoroughly, another 3 minutes. Coat the chicken with sauce from the pan. \nPlace 1 piece of chicken on each of 2 plates, then divide the roasted potatoes between the plates next to the chicken. Place half of the asparagus on each plate and drizzle some sauce on top. Use the juice of the remaining lemon half on top of the dish if you desire more lemon flavor.\n", + "ingredients_alternatives": "Red potatoes: Yukon gold potatoes, new potatoes, or any other variety you prefer\nOlive oil: canola oil, grapeseed oil, or sunflower oil\nGarlic powder: onion powder, paprika, or dried thyme\nSalt and ground black pepper: kosher salt, sea salt, or Himalayan pink salt\nItalian seasoning: oregano, basil, or thyme\nChicken breast: boneless, skinless chicken breasts, or bone-in chicken breasts\nUnsalted butter: vegetable oil, coconut oil, or ghee\nAll-purpose flour: whole wheat flour, spelt flour, or almond flour\nChicken stock: chicken broth, vegetable broth, or water\nLemon zest: orange zest, grapefruit zest, or lime zest\nAsparagus: green beans, snap peas, or any other tender vegetable" + }, + { + "recipe": "DECORATIVE CENTERPIECES Pumpkin Patch Centerpiece\nNonstick cooking spray\n1/2 cup flour\n2 (18 1/4-ounce) boxes yellow cake mix\n1 cup pumpkin puree\n2/3 cup vegetable oil\n4 eggs\n1 (16-ounce) can white frosting\n1 (16-ounce) box confectioners' sugar\n1/4 cup pumpkin puree\nRed and yellow food coloring\nInstructions:\nPreheat the oven to 350 degrees F. Spray both large and small cake pans with nonstick cooking spray, coat with flour, and knock out the excess.\nFor the cake: Combine the cake mix with the pumpkin puree, oil and eggs. Using a hand mixer, beat on medium until well incorporated, about 3 minutes. Using an ice cream scoop, fill 6 of the the mini pumpkin pans 2/3 of the way to the top. Fill the unused cups with water so the pan doesn't burn. Pour the remaining batter into the large pan, 2/3 of the way up the sides. Bake the small pans until the tops are golden brown and a toothpick inserted in the center comes out clean, 10 to 12 minutes. Continue to bake the large cake until browned and toothpick inserted in center comes out clean as well, about 30 minutes. Remove from the oven and, once cool enough to handle, invert onto a wire cooling rack to cool completely.\nSlice the tops off of each cake so that it is flat. Spread about 1/4 cup of the frosting on the cut side of the large cake. Place the other cake half on top of the icing to form a large pumpkin. The icing will act as glue and hold the 2 halves together. Repeat the process with the smaller cakes using 1 tablespoon of frosting per cake set.\nFor the fondant: In a large bowl with a hand mixer, beat together the confectioners' sugar and pumpkin puree. Slowly add water by the tablespoonful until a very thick but pourable consistency is reached. Color the fondant orange with a few drops each of red and yellow food coloring. Put the icing in a resealable zip top bag. Place the cakes on a wire cooling rack fitted in a sheet pan. Snip the corner the zip top bag and start to squeeze fondant over top of cakes, allowing to drip down the sides. Let the fondant dry before inserting the stems.\nFor the stems: Wrap the cork with the green raffia. Insert a toothpick half way into the cork. Insert into the top of the large pumpkin. Cut the soldering wire into 6 (6-inch) pieces and fold each piece into thirds to form one thick piece about 2 inches long. Wrap with raffia and insert into the top of each small pumpkin cake.\n", + "ingredients_alternatives": "Flour: all-purpose flour, whole wheat flour, gluten-free flour\nCooking spray: non-stick cooking spray, olive oil spray\nCake mix: chocolate cake mix, vanilla cake mix\nVegetable oil: canola oil, grapeseed oil, sunflower oil\nEggs: egg whites, egg yolks\nFrosting: cream cheese frosting, buttercream frosting\nConfectioners' sugar: powdered sugar, granulated sugar\nPumpkin puree: canned pumpkin puree, homemade pumpkin puree\nFood coloring: blue food coloring, green food coloring" + }, + { + "recipe": "Crispy Oven Fries with Feta-Red Pepper Dip\n3 tablespoons kosher salt, plus more to taste\n2 pounds russet potatoes, cut into wedges \n3 tablespoons unsalted butter, melted \nFreshly ground black pepper \nOne 8-ounce jar roasted red bell peppers (see Cook's Note)\n2 ounces feta, coarsely chopped \n3/4 cup toasted walnuts or almonds \n2 tablespoons olive oil \n1 tablespoon honey \n2 teaspoons lemon juice \n1/2 teaspoon ground cumin \n1/4 teaspoon crushed red pepper \n1 clove garlic \nKosher salt and freshly ground black pepper\nInstructions:\nFor the fries: Dissolve the salt in a large bowl of cold water and add 1 cup of ice cubes. Submerge the potato wedges and soak for 20 minutes.\nPreheat the oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.\nDrain the potatoes and pat them dry. Toss them in the butter and season with salt and pepper. Transfer them to the prepared baking sheet and bake, tossing halfway through, until browned, about 1 hour. Add additional salt and pepper if desired.\nFor the feta-red pepper dip: Combine the bell pepper, feta, nuts, olive oil, honey, lemon juice, cumin, crushed red pepper, garlic, a pinch of salt and a few turns of black pepper in a food processor and blend until smooth. Taste and adjust seasonings as desired.\nTop the fries with the feta-red pepper dip and serve.\n", + "ingredients_alternatives": "Salt: sea salt, Himalayan pink salt\nButter: ghee, duck fat\nPepper: black pepper, white pepper\nRed bell peppers: canned or jarred roasted red peppers\nFeta: goat cheese, sheep's milk cheese\nNuts: cashews, macadamia nuts\nOlive oil: avocado oil, grapeseed oil\nHoney: maple syrup, agave nectar\nLemon juice: lime juice, grapefruit juice\nCumin: coriander, caraway seeds\nCrushed red pepper: red pepper flakes, paprika\nGarlic: shallots, scallions" + }, + { + "recipe": "Pickled Chipotles\n6 dried chipotle or morita chiles, stemmed, seeded if desired\n2 cups red wine vinegar\nInstructions:\nIn a small pot combine chiles and vinegar. Bring to a boil. Reduce to a simmer and cook, covered, for about five minutes. Set aside to cool. Store in a jar in the refrigerator for up to 3 months.\n", + "ingredients_alternatives": "Chipotle or Morita Chiles: ancho chiles, guajillo chiles, smoked paprika\nRed Wine Vinegar: balsamic vinegar, white wine vinegar, apple cider vinegar" + }, + { + "recipe": "Beef and Cheese Lasagna\n1 tablespoon olive oil\n1 cup chopped onion\n4 cloves garlic, minced\n3 pounds lean ground beef or ground turkey\n1 tablespoon dried basil\n1 tablespoon dried oregano\n1/2 teaspoon crushed red pepper flakes\n3 (28-ounce) cans diced tomatoes\n1 (14-ounce) can tomato sauce\n4 cups ricotta cheese (regular or part-skim)\n8 ounces grated mozzarella cheese (regular or part-skim), divided\n1 egg\n1/2 teaspoon ground black pepper\n12 uncooked lasagna noodles\n1/4 cup grated Parmesan or Romano\nInstructions:\nFor the Lasagna Filling:\nPreheat oven to 350 degrees F.\nHeat the oil in a large stock pot over medium heat. Add onion and garlic and saute 3 minutes, until soft. Add, beef and cook 5 to 7 minutes, until browned all over, breaking up the meat as it cooks. Stir in basil, oregano and red pepper flakes.\nAdd diced tomatoes and tomato sauce and bring to a simmer. Reduce heat to low and simmer 10 to 15 minutes. Remove from heat and set aside.\nFor the Lasagna:\nMeanwhile, in a large bowl, combine ricotta, half of the mozzarella, egg, and black pepper. Mix well.\nPour 1 cup of the meat sauce in the bottom of a 13 by 9-inch lasagna pan. Arrange 4 UNCOOKED lasagna noodles on top of sauce, overlapping noodles slightly to cover the bottom. Spoon half of the cheese mixture over noodles. Top with 1 1/2 cups of meat sauce and 4 more noodles. Top second layer of noodles with remaining cheese mixture, 1 1/2 cups of meat sauce and 4 more noodles. Top noodles with 1 1/2 cups of meat sauce and remaining mozzarella cheese. Top with Parmesan cheese.\nRefrigerate or freeze the remaining sauce.\nCover with foil and bake 45 minutes. Uncover and bake 15 more minutes, until top is golden and bubbly. Let stand 5 minutes before slicing.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nChopped Onion: shallots, scallions, leeks\nGarlic: shallots, green onions, scallions\nLean Ground Beef or Ground Turkey: chicken breast, pork sausage, tofu\nDried Basil: thyme, rosemary, bay leaves\nDried Oregano: thyme, rosemary, bay leaves\nCrushed Red Pepper Flakes: cayenne pepper, paprika, chili powder\nDiced Tomatoes: canned diced tomatoes with green chilies, canned diced tomatoes with jalapenos\nTomato Sauce: marinara sauce, Arrabbiata sauce, pesto\nRicotta Cheese: cream cheese, goat cheese, feta cheese\nMozzarella Cheese: cheddar cheese, provolone cheese, gouda cheese\nEgg: duck egg, quail egg, goose egg\nGrated Parmesan or Romano: Parmesan Reggiano, Grana Padano, Pecorino Romano" + }, + { + "recipe": "Mashed Potatoes with Leeks and Sour Cream\n12 baking potatoes\n4 large leeks\n2 tablespoons unsalted butter plus 1/2 cup\n2 cups chicken broth\nSalt and white pepper\n1 cup sour cream\n1/2 cup whole milk\nInstructions:\nPeel potatoes and quarter them. Put in a pot of cold water with some salt and bring to a boil. Turn down to a simmer and cook until tender, 15 to 20 minutes.\nClean and chop leeks. Melt the 2 tablespoons butter in a large saute pan. Add leeks and sweat until they are soft and translucent. Add chicken broth and a little salt and white pepper and simmer for 3 to 4 minutes. Puree all in blender and put aside.\nMash the potatoes with a masher. Add leeks, sour cream, 1/2 cup butter, and milk. Whip with an electric hand mixer. Do not over beat. Season, to taste, with salt and white pepper. Can be reheated in microwave before serving.\nNote: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.\n", + "ingredients_alternatives": "Baking potatoes: sweet potatoes, yams\nLeeks: onions, scallions\nUnsalted butter: ghee, coconut oil\nChicken broth: vegetable broth, beef broth\nSalt: kosher salt, Himalayan pink salt\nWhite pepper: black pepper\nSour cream: Greek yogurt, cottage cheese\nWhole milk: almond milk, soy milk" + }, + { + "recipe": "Sweet and Spicy Shrimp Fajitas with Peppers and Onions\n1/3 cup olive oil\n1/4 cup torn cilantro\n1/4 cup honey\n3 tablespoons fresh lime juice\n1 teaspoon thyme leaves\n6 cloves garlic, smashed\n2 jalapenos, seeded\nKosher salt and freshly ground black pepper\n1 1/2 pounds peeled and deveined large shrimp\n2 red bell peppers, cut into 1-inch strips\n2 yellow bell peppers, cut into 1-inch strips\n2 large red onions, thickly sliced\n3 tablespoons olive oil\n2 limes, juiced\nKosher salt\nNeutral oil, for oiling the grill grates\nWarm tortillas, for serving\nSuggested toppings: guacamole, sour cream, lime wedges, chopped cilantro, sliced jalapenos, pico de gallo\nInstructions:\nFor the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the shrimp and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking\nFor the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.\nPrepare a grill for medium-high heat and brush the grill grates with oil.\nGrill the shrimp until cooked through, about 2 minutes per side.\nServe with the warm tortillas and toppings.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nTorn cilantro: chopped cilantro, basil, parsley\nHoney: maple syrup, agave nectar\nFresh lime juice: lemon juice, grapefruit juice\nThyme leaves: rosemary, oregano, bay leaves\nGarlic: shallots, green onions\nJalapenos: serrano peppers, banana peppers\nKosher salt: sea salt\nBlack pepper: white pepper, pink peppercorns\nShrimp: scallops, lobster, mussels\nRed bell peppers: orange bell peppers, yellow bell peppers\nYellow bell peppers: orange bell peppers, yellow bell peppers\nRed onions: yellow onions, scallions\nOlive oil: avocado oil, grapeseed oil, walnut oil\nLimes: oranges, grapefruits, lemons\nNeutral oil: canola oil, vegetable oil\nTortillas: flour tortillas, corn tortillas" + }, + { + "recipe": "Frozen Hibiscus Margaritas\n1 cup sugar\n1/2 cup dried hibiscus flowers\n1 1/2 cups silver tequila\n3/4 cup triple sec\n3/4 cup fresh lime juice (from about 8 limes), plus wedges for garnish\nKosher salt\nInstructions:\nCombine the sugar, hibiscus and 1 cup water in a small saucepan. Bring to a boil, reduce the heat to medium and cook, stirring occasionally, until the sugar is dissolved. Transfer to a small bowl and refrigerate until cold, at least 1 hour.\nCombine the tequila, triple sec and lime juice in a pitcher. Strain the hibiscus syrup into the pitcher; stir until incorporated. Chill 30 more minutes.\nSpread some salt on a shallow dish. Moisten the rims of 8 glasses with a lime wedge and dip in the salt. Combine half of the tequila mixture with 4 cups ice in a blender and blend until slushy. Transfer to a separate pitcher; repeat with the remaining tequila mixture and 4 more cups ice. Serve in the prepared glasses; garnish with lime wedges.\n", + "ingredients_alternatives": "Sugar: brown sugar, coconut sugar, maple syrup\nDried hibiscus flowers: dried rose petals, dried lavender, dried chamomile\nTequila: mezcal, raicilla, espadín\nTriple sec: Cointreau, Grand Marnier, orgeat syrup\nFresh lime juice: grapefruit juice, cranberry juice, pineapple juice\nKosher salt: sea salt" + }, + { + "recipe": "Frittata Pizza\n2 tablespoons olive oil Tomato sauce to cover pizza\n1/2 cup finely chopped onion 1/2 cup diced or grated\n1/2 cup finely chopped red bell pepper Mozzarella\n2 cups plainly cooked strand pasta Anchovies, sliced black olives\n3 eggs, lightly beaten or pepperoni for topping\nSalt and freshly ground black pepper\nInstructions:\nIn a non-stick skillet, heat olive oil. Add onions and peppers, cover and cook for 5 minutes or until tender. While this is cooking, chop up strand pasta if it is sticking. Add the pasta and cook, uncovered, very slowly until a crust just begins to form. Stir in eggs and, with a fork, work them into the pasta. Cover and cook over very low heat until eggs have set, about 3 minutes. With a spatula, work the bottom to loosen it so that you will have an easier time later sliding it on a plate. Uncover, spoon over tomato sauce and scatter mozzarella and whatever toppings you like. Cover again just to melt the cheese. Slide onto plate and serve.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nTomato sauce: marinara sauce, pesto, hummus\nOnion: shallots, scallions, leeks\nRed bell pepper: green bell pepper, jalapeno peppers\nMozzarella: cheddar cheese, goat cheese, feta cheese\nPasta: gluten-free pasta, quinoa pasta, brown rice pasta\nAnchovies: capers, tuna fish, salmon\nBlack olives: Kalamata olives, Castelvetrano olives\nPepperoni: sausage, bacon, ham\nEggs: tofu, tempeh, seitan\nSalt and pepper: curry powder, smoked paprika, sumac" + }, + { + "recipe": "Buffalo Popcorn Chicken Bites\nVegetable oil, for frying\n2 1/2 cups complete pancake mix, any brand, divided\n1 1/4 cups water8 teaspoons hot sauce, divided (recommended: Tabasco)\n1 1/4 pounds chicken tenders or chicken breast cut into small bite-sized pieces\n1 cup store bought, good quality refrigerated blue cheese dressing (recommended: Marie's brand)\n2 scallions, finely chopped\n1 teaspoon coarse black pepper,\n1/3 palm full\nCut celery sticks, store bought\nInstructions:\nIn a deep sided skillet heat 1 1/2 inches of vegetable oil over medium heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready.\nWhile the oil is heating make the batter. In a wide mixing bowl combine 2 cups of the pancake mix, 1 1/4 cups water and about 6 teaspoons hot sauce. (Use a regular teaspoon you would stir coffee with ¿ that's what I did. I don't, technically, have a set of actual measuring spoons.)\nPlace the remaining plain 1/2 cup pancake mix in another wide mixing bowl. Arrange the batter and the bowl of plain pancake mix near the cook top and the heating oil. Line a plate with a few sheets of paper towels and keep within reach.\nOnce the oil is heated and ready, toss the chicken pieces in 2 teaspoons of hot sauce then toss in the plain pancake mix, coat evenly and shake off excess. The plain dry pancake mix will help the batter stick to the chicken pieces. Add some of chicken to the batter, you are going to want to work in 3 to 4 batches coating and frying. Using a fork, toss the bites in the batter. Remove the first batch from the batter, shaking off the excess batter as you carefully add them to the hot oil. Fry for 2 minutes on the first side, or until the first side is a deep golden brown, flip and continue to fry for another 2 minutes or until deep golden brown all over. Remove from the oil and drain on the paper towel lined plate, season with salt. Repeat until all the popcorn chicken bites are fried. Serve immediately with refrigerated, good quality creamy blue cheese prepared dressing with chopped scallions and black pepper stirred into it for dipping. Garnish platter with celery sticks.\n", + "ingredients_alternatives": "Vegetable oil: canola oil, grapeseed oil, avocado oil\nPancake mix: biscuit mix, cornbread mix, muffin mix\nWater: milk, buttermilk, sour cream\nHot sauce: Frank's RedHot, Sriracha, Cholula\nChicken: boneless, skinless chicken breasts, chicken thighs, chicken wings\nBlue cheese dressing: ranch dressing, Caesar dressing, vinaigrette\nScallions: green onions, shallots, leeks\nBlack pepper: pink peppercorns, white pepper, nutmeg" + }, + { + "recipe": "Fresh Fruit and Spiced Yogurt\n2 tablespoons quinoa, cooked\n8 ounces nonfat yogurt\n1/4 teaspoon ground cinnamon\n1 teaspoon orange, zest\n1 mango, cut in 1/2\n12 ounces papaya, peeled and sliced\n8 ounces melon, peeled and sliced\n4 ounces strawberries, washed and hulled\n4 limes, cut in 1/2\n4 mint leaves, for garnish\nInstructions:\nBegin by toasting quinoa in a dry saute pan over medium heat. In a small bowl, mix the yogurt with the cinnamon and zest. Slice the mangoes. Arrange the fruit equally on 4 chilled salad plates around the fanned mango and place the yogurt in the center. Garnish each plate with mint leaves and sprinkle a teaspoon of the toasted quinoa over the fruit and yogurt. ;\n", + "ingredients_alternatives": "Quinoa: brown rice, barley, farro\nYogurt: Greek yogurt, coconut yogurt, kefir\nCinnamon: nutmeg, cardamom\nOrange zest: lemon zest, grapefruit zest\nMango: pineapple, kiwi, papaya\nPapaya: mango, pineapple, kiwi\nMelon: cantaloupe, honeydew, watermelon\nStrawberries: blueberries, raspberries, blackberries\nLimes: oranges, grapefruits, lemons" + }, + { + "recipe": "Chinese-Style Dumplings\n4 cups all-purpose flour\n1/4 teaspoon salt\n2 cups hot water\n2 boneless duck breasts and legs with skin, put through meat grinder fitted with medium blade\n1 cup finely chopped savoy cabbage \n3 tablespoons freshly chopped scallions\n2 tablespoons freshly chopped cilantro leaves\n2 tablespoons freshly chopped chives\n1 egg, lightly beaten\n2 tablespoons chili paste\n1 tablespoon hoisin sauce\n2 tablespoons cornstarch\n1 teaspoon ground ginger\n1 teaspoon Chinese five-spice powder\nSalt and freshly ground black pepper \n1 cup black vinegar\n1/4 cup rice vinegar\n2 tablespoons hoisin sauce\n2 tablespoons fresh lime juice\n1 tablespoon chili paste\n2 tablespoons freshly chopped cilantro leaves\n2 tablespoons freshly chopped mint leaves\n1 tablespoon freshly chopped Thai basil leaves\n1/2 habanero pepper, minced\nPeanut oil, for cooking \nLime wedges, for garnish\nCilantro leaves, for garnish\nInstructions:\nFor the dough: Whisk the flour with the salt and stir in the water until dough is shaggy. Turn onto a lightly floured board and knead briefly; dough should be soft and pliable but not too sticky. Rest, covered, while you make the filling and the sauce.\nPlace all the ingredients in a large bowl and mix until thoroughly combined. To check for seasoning, fry a bit in some hot oil until just cooked through. Adjust the seasoning as necessary.\nFor the sauce:\nCombine all but the last 2 ingredients in a bowl for dipping. Sprinkle the basil and habanero over the top.\nTo Assemble and Cook:\nFlour your work surface lightly and roll the dough, or pieces of it, about 1/8-inch thick (too thin and the dough will tear as you fill the dumplings). Cut out circles with a 3-inch round cutter. Cover the dough with a side towel or piece of plastic wrap as you work. Have a small bowl of water next to you. Place a scant tablespoon of filling in the middle of a dough circle, and press it so that it spreads slightly toward the side edges of the dough. Using your fingertip or a small pastry brush, wet the edge of the dough. Fold the dough up around the filling so that the filling sits on the work surface-that's the bottom of your dumpling-and the seam is between your fingers. Pleat the dough that is facing you, about 6 times, pressing it against the back to seal-only the front of the dumpling should be pleated. The corners of the dumpling should curl slightly away from you, toward the unpleated side. Heat a skillet, just large enough to accommodate the number of dumplings you want to cook over high heat. Add a thin coating of oil, heat, then add the dumplings in concentric circles. They should be touching. Cook until the bottoms are golden brown, 3 or 4 minutes (reduce the heat if they are browning too quickly). Add enough water to come about 1/4 of the way up the sides of the dumplings-it will spatter. Cover the skillet, adjust the heat so that the water is simmering, and cook for about 7 minutes. Uncover the skillet and, if there is water left, let it cook off. Check the dumpling bottoms-if they need to brown a bit more, let them, adding a bit more oil if necessary. Serve the dumplings immediately, drizzled with some dipping sauce and garnished with cilantro and lime wedges.\n", + "ingredients_alternatives": "Flour: whole wheat flour, all-purpose flour, barley flour\nHot water: warm water, hot tea, broth\nMeat grinder: food processor, blender, mortar and pestle\nSavoy cabbage: kale, collard greens, mustard greens\nScallions: green onions, shallots, leeks\nCilantro leaves: parsley, basil, dill\nChives: garlic, onion, leek\nEgg: duck egg, chicken egg, quail egg\nChili paste: sriracha, gochujang, harissa\nHoisin sauce: soy sauce, tamari, fish sauce\nCornstarch: arrowroot starch, tapioca starch, potato starch\nGinger: turmeric, galangal, wasabi\nFive-spice powder: curry powder, paprika, coriander\nSalt and pepper: Himalayan pink salt, black salt, sea salt\nBlack vinegar: balsamic vinegar, apple cider vinegar, white wine vinegar\nRice vinegar: sake, mirin, sherry vinegar\nHoisin sauce: soy sauce, tamari, fish sauce\nLime juice: lemon juice, grapefruit juice, orange juice\nChili paste: sriracha, gochujang, harissa\nCilantro leaves: parsley, basil, dill\nMint leaves: spearmint, peppermint, chocolate mint\nThai basil leaves: sweet basil, anise hyssop, lemon basil\nHabanero pepper: jalapeno pepper, serrano pepper, bird's eye chili" + }, + { + "recipe": "Cream of Celery Soup\n6 slices bacon, quartered\n2 tablespoons unsalted butter\n3 cups chopped celery hearts\n3 cups chopped peeled celery root\n1 shallot, chopped\n2 teaspoons fresh thyme\n1/2 teaspoon celery seeds\nKosher salt and freshly ground pepper\n3/4 cup half-and-half\n2 cups fresh parsley\n2 tablespoons fresh tarragon\n1 teaspoon fresh lemon juice\nInstructions:\nCook the bacon in a large skillet over medium heat until crisp, about 8 minutes. Drain on paper towels.\nPour 1 tablespoon of the bacon drippings into a large pot over medium heat; add the butter. When the butter is melted, add the celery, celery root and shallot. Cook, stirring, until the shallot starts softening, about 5 minutes. Add the thyme, celery seeds, 1 teaspoon salt and a few grinds of pepper; stir to coat. Add 6 cups water and the half-and-half; bring to a simmer and cook until the vegetables are tender, about 20 minutes.\nWorking in batches, transfer the soup to a blender and puree until smooth, adding some parsley and tarragon to each batch (or puree in the pot with an immersion blender). Return the soup to the pot and bring to a simmer; thin with water as needed. Season with the lemon juice, salt and pepper. Top each serving with the bacon.\n", + "ingredients_alternatives": "Bacon: pancetta, prosciutto, serrano ham\nButter: ghee, coconut oil, goose fat\nCelery hearts: fennel, apples, onions\nCelery root: beets, turnips, rutabaga\nShallot: scallions, green onions\nThyme: rosemary, oregano, bay leaves\nCelery seeds: caraway seeds, anise seeds, coriander seeds\nHalf-and-half: heavy cream, whole milk, soy milk\nParparsley: cilantro, basil, dill\nTarragon: chervil, lemon balm, marjoram" + }, + { + "recipe": "Crudite with Olive-Creme Fraiche Dip\n1/2 cup chopped olives\n1 cup creme fraiche\n3 tablespoons chopped parsley leaves\nSalt and freshly ground black pepper\n1 bunch baby carrots, peeled\n1 pound fingerling potatoes, boiled and halved lengthwise\n1 head fennel, thinly sliced\n2 to 3 baby zucchini, cut into 3-inch sticks\nInstructions:\nIn a mixing bowl, combine the olives, creme fraiche, and parsley and season with salt and pepper. Mix to combine, then transfer to a small dipping bowl. Serve with an assortment of crudite, of your choice.\n", + "ingredients_alternatives": "Olives: Kalamata olives, Castelvetrano olives\nCreme fraiche: heavy cream, sour cream\nParsley leaves: cilantro, basil, dill\nSalt: kosher salt, sea salt\nBlack pepper: freshly ground black pepper\nCarrots: baby carrots, regular carrots\nPotatoes: Yukon gold potatoes, red potatoes\nFennel: anise, coriander\nZucchini: yellow squash, pattypan squash" + }, + { + "recipe": "Brown Sugar and Soy Glaze\n1/2 cup agave nectar\n1/2 cup mirin \n1/2 cup molasses \n1/2 cup sherry vinegar \n1/4 cup plus 1 tablespoon soy sauce \n1/4 cup loosely packed brown sugar \n5 cardamom pods \n2 cinnamon sticks \n1 bay leaf \n1 Thai chile\n1 star anise \nInstructions:\nCombine the agave, mirin, molasses, vinegar, soy sauce, brown sugar, cardamom, cinnamon, bay leaf, chile and star anise in a medium saucepan. Bring the mixture to a simmer and reduce to a glaze, 10 to 15 minutes. Strain, discarding the solids.\nUse as a glaze for baked ham, or when cooking lamb, chicken or pork. Warm before using, so the glaze coats the meat evenly. \n", + "ingredients_alternatives": "Agave Nectar: maple syrup, honey, coconut sugar\nMirin: rice wine vinegar, sake, soy sauce\nMolasses: brown sugar, maple syrup, honey\nSherry Vinegar: balsamic vinegar, white wine vinegar\nSoy Sauce: tamari, nama shoyu, coconut aminos\nBrown Sugar: muscovado sugar, turbinado sugar, demerara sugar\nCardamom Pods: coriander seeds, cumin seeds, fennel seeds\nCinnamon Sticks: ground cinnamon, ground nutmeg, ground ginger\nBay Leaf: thyme, rosemary, oregano\nThai Chile: sriracha, gochujang, Korean chili flakes\nStar Anise: ground ginger, ground cloves, ground allspice" + }, + { + "recipe": "Summer Vegetable Soup with Andouille\n2 tablespoons extra-virgin olive oil, plus more for drizzling\n1 12-ounce package fully cooked andouille sausages, halved lengthwise and sliced into 1-inch pieces\n1 pound red-skinned new potatoes, cut into chunks \n4 ounces wax beans, trimmed and halved \n4 ounces green beans, trimmed and halved \n1 ear of corn, kernels cut off \n1 tablespoon tomato paste \n1 teaspoon chopped fresh thyme \nKosher salt and freshly ground pepper\nKosher salt and freshly ground pepper \n2 cups low-sodium chicken broth \n1 large tomato, chopped\n2 tablespoons chopped fresh parsley\nInstructions:\nHeat the olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring often, until browned, about 5 minutes. Transfer to a plate using a slotted spoon.\nAdd the potatoes, wax beans, green beans, corn, tomato paste, thyme, 3/4 teaspoon salt and a few grinds of pepper to the pot and stir to coat. Add 4 cups water and the chicken broth and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, about 15 minutes.\nAdd the sausage to the pot and return the soup to a simmer; season with salt. Top each serving with the tomato, parsley and a drizzle of olive oil.\n", + "ingredients_alternatives": "Olive oil: grapeseed oil, avocado oil\nAndouille sausage: chorizo, Italian sausage\nRed-skinned new potatoes: Yukon gold potatoes, Russet potatoes\nWax beans: haricot verts, green beans\nGreen beans: haricot verts, snap peas\nCorn: bell peppers, jalapenos\nTomato paste: canned crushed tomatoes, tomato sauce\nThyme: rosemary, oregano\nKosher salt and freshly ground pepper: Himalayan pink salt, sea salt\nChicken broth: vegetable broth, chicken stock\nTomato: grape tomatoes, cherry tomatoes" + }, + { + "recipe": "Sauteed Tenderloin Steaks with Wine Sauce\nTwo 1 1/4-inch thick (8 ounces weight) tenderloin steaks, top loin center cut\n1 tablespoon olive oil\nTablespoon or so finely sliced scallion\n1/2 cup good red wine\n1 tablespoon butter\nMinced parsley or chopped chives\nSalt and pepper\nInstructions:\nTrim steaks of excess fat and pat dry with towels; brush them lightly with some olive oil and lightly oil a nonstick pan. Saute steaks 1 1/2 minutes to 2 minutes a side for red rare; longer for medium. Remove steaks to a warm plate. Degrease most of the fat, leaving only a teaspoon in skillet. Add the scallions and stir for a moment. Pour in wine and scrape deglazings; boil down until syrupy. Remove from heat, add butter and parsley or chives if you wish; pour over steak\n", + "ingredients_alternatives": "Steak: filet mignon, ribeye, sirloin\nOlive oil: avocado oil, grapeseed oil, walnut oil\nScallion: green onions, shallots\nRed wine: cabernet sauvignon, pinot noir, merlot\nButter: unsalted butter, clarified butter\nParsley or Chives: cilantro, basil, dill" + }, + { + "recipe": "Tandoori Smoked Salmon Ravioli with Goat Cheese Parfait and Osetra Caviar\n1 salmon fillet\n2 cups salt\n2 cups sugar\n2 cups water\nCurry powder\n4 quail eggs\n4 goyoza wrappers\n2 tablespoons Swedish mustard\n1 tablespoon Chinese Mustard\n1/2 teaspoon squid ink\n1/2 tablespoon miso\n1/2 tablespoon black bean paste\n5 egg yolks* (See Disclaimer)\n1/2 cup tennet sugar\n3/4 cup sour cream\n3/4 cup heavy cream\n3/4 cup creme fraiche\n1/4 cup goat cheese\n1 tablespoon Absolut Citron\n1 teaspoon salt\n3 lemons, juiced\nGarnish, osetra caviar\nInstructions:\nSalmon: Cure salmon fillet in equal parts salt, sugar and water for 2 hours. \nDry with a towel. Smoke with applewood chips. And brush with Tandoori spices. \nPoach quail eggs with goyoza wrappers around them.\nFor the mustard: Mix all ingredients in a blender until smooth. Serve salmon with poached quail eggs and black mustard sauce.\nFor the parfait: Whisk the yolks and sugar together. Set aside. Whisk the sour cream, heavy cream, creme fraiche and goat cheese together. Fold the cream mixture into the yolk mixture. Add the Absolut Citron, salt and lemon juice. Layer into Parfait glass, garnish with Caviar.\n", + "ingredients_alternatives": "Salmon fillet: cod, tilapia, or any other white fish\nSalt: kosher salt, Himalayan pink salt\nSugar: brown sugar, maple syrup\nWater: chicken broth, vegetable broth\nCurry powder: curry paste, garam masala\nQuail eggs: duck eggs, chicken eggs\nGoyoza wrappers: wonton wrappers, spring roll wrappers\nSwedish mustard: Dijon mustard, whole-grain mustard\nChinese mustard: soy sauce, rice vinegar\nSquid ink: black food coloring, red food coloring\nMiso: soy sauce, tamari\nBlack bean paste: hummus, baba ganoush\nEgg yolks: duck yolks, chicken yolks\nTennet sugar: granulated sugar, turbinado sugar\nSour cream: Greek yogurt, cottage cheese\nHeavy cream: half-and-half, cream cheese\nCreme fraiche: buttermilk, sour cream\nGoat cheese: feta cheese, ricotta cheese\nAbsolut Citron: vodka, gin\nSalt: kosher salt, Himalayan pink salt\nLemons: oranges, grapefruits" + }, + { + "recipe": "Mushroom Gruyere Grilled Cheese\n1/2 cup robiola fresca cheese, at room temperature (substitute cream cheese if unavailable)\n1/2 tablespoon lemon zest \n1 teaspoon chopped fresh rosemary \n1/2 teaspoon white truffle oil \nSalt and freshly ground black pepper \n6 tablespoons extra-virgin olive oil\n2 pounds mixed wild and cultivated mushrooms, trimmed and thickly sliced \nKosher salt and freshly ground black pepper \n2 shallots, finely chopped \n2 cloves garlic, finely chopped \n2 tablespoons unsalted butter \n2 tablespoons chopped fresh rosemary \n2 tablespoons fresh thyme leaves \n4 slices pan de mie or French Pullman bread, cut 3/4-inch thick\n1 stick (8 tablespoons) European-style butter, at room temperature\n4 thin slices Gruyere\n4 thin slices fontina\n4 tablespoons chopped fresh herbs (parsley, tarragon, chives and chervil) \nCoarse sea salt\nInstructions:\nFor the truffle spread: Thoroughly combine the robiola, lemon zest, rosemary, truffle oil and some salt and pepper in a bowl. Reserve at room temperature.\nFor the mushrooms: Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium-high heat until it shimmers. Add just enough of the mushrooms to loosely cover the bottom of the skillet (you should be able to see the pan between the mushrooms). Season the mushrooms with salt and pepper. Cook for about 2 minutes, then gently turn the mushrooms over as they brown and soften.\nAdd a little chopped shallot and garlic, some butter and some rosemary and thyme to the pan. Continue cooking until the mushrooms are tender, about 2 minutes more; transfer to a paper towel.\nWipe out the skillet and repeat the process, cooking the mushrooms in small batches. Reserve at room temperature. \nFor the grilled cheese: Preheat a griddle over moderately low heat to 350 degrees F.\nBrush one side of each bread slice with softened butter. Spread the opposite side with truffle spread (1/4 cup per slice). Top each with a slice of fontina and a slice of Gruyere Spoon 1/2 cup of the mushrooms onto each slice. Sprinkle with the herbs and season with salt. Close the sandwiches.\nSet the sandwiches on the hot griddle and press with a large baking sheet weighted down with cans. Cook until toasted, 3 minutes per side. \nCut the sandwiches in half diagonally and serve hot.\n", + "ingredients_alternatives": "Robiola Fresca Cheese: mascarpone cheese, goat cheese, feta cheese\nLemon Zest: orange zest, lime zest\nChopped Fresh Rosemary: thyme, oregano, basil\nWhite Truffle Oil: truffle oil, balsamic vinegar\nSalt and Black Pepper: kosher salt, Himalayan pink salt\nMushrooms: shiitake mushrooms, portobello mushrooms, oyster mushrooms\nUnsalted Butter: ghee, duck fat, coconut oil\nShallots: scallions, spring onions, ramps\nGarlic: elephant garlic, silverskin garlic, black garlic\nPan de Mie or French Pullman Bread: baguette, ciabatta, focaccia\nEuropean-Style Butter: cultured butter, clarified butter, ghee\nGruyere: cheddar cheese, gouda cheese, provolone cheese\nFontina: mozzarella cheese, parmesan cheese, cheddar cheese\nChopped Fresh Herbs: basil, parsley, cilantro, dill" + }, + { + "recipe": "Chocolate Fondue\n8 ounces extra bitter chocolate\n3 ounces butter, softened\n1/3 cup water\nInstructions:\nForm mini scoops of ice cream in your favorite flavors, placing the scoops on a cookie sheet. Insert small wooden skewers into the scoops Place in the freezer. Have ready chopped nuts, toasted coconut or any of your favorite ice cream garnishes.\nMelt chocolate over double boiler, whisk in softened butter. Pour water in all at once, whisk. Pour into fondue pot, place over sterno. Remove ice cream from freezer, dip in fondue, roll in garnishes. ENJOY!!!\n", + "ingredients_alternatives": "Chocolate: dark chocolate, bittersweet chocolate, unsweetened chocolate\nButter: coconut oil, shea butter, ghee\nWater: milk, cream, almond milk" + }, + { + "recipe": "Gochujang Brown Rice Bowls Topped with Avocado, Bacon, Scallions, and Fried Eggs\n4 cups cooked brown rice\n3/4 cup Food Network Kitchen™ Inspirations Korean Gochujang Cooking Sauce\nKosher salt\n4 strips bacon\n1 teaspoon vegetable oil\n4 large eggs\n1 avocado, sliced\n2 scallions, sliced\n2 teaspoons toasted sesame oil\n2 teaspoons black sesame seeds\nInstructions:\nToss together the rice and 1/2 cup of the Korean Gochujang Cooking Sauce in a medium bowl. Cover and microwave until hot, stirring halfway through, about 4 minutes. Season with salt.\nMeanwhile, cook the bacon in a large nonstick skillet over medium heat until browned and crispy, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain and then roughly chop.\nWipe out the skillet, add the oil and place it over medium-high heat. Crack the eggs into the skillet and sprinkle each with a little salt. Cover and cook until desired doneness. Remove from the heat.\nDivide the hot rice among 4 bowls. Top each with an egg, avocado slices, bacon, the remaining cooking sauce and scallions. Drizzle each with 1/2 teaspoon of the sesame oil and sprinkle with the sesame seeds. \n", + "ingredients_alternatives": "Cooked brown rice: quinoa, wild rice, barley\nKorean Gochujang Cooking Sauce: soy sauce, tamari, fish sauce\nKosher salt: sea salt\nBacon: pancetta, prosciutto\nVegetable oil: olive oil, canola oil\nEggs: duck eggs, goose eggs\nAvocado: mango, papaya\nScallions: onions, shallots\nTokasted sesame oil: grapeseed oil, sunflower oil\nBlack sesame seeds: white sesame seeds, poppy seeds" + }, + { + "recipe": "Christmas Pasta Salad\nKosher salt\n2 heads broccoli (about 1 1/2 pounds), cut into florets \n1 pound mezze rigatoni or other short tubular pasta \n1/3 cup plus 2 tablespoons olive oil \n1 1/2 cups baby spinach \n1/2 cup freshly grated Parmesan (about 1 ounce) \n1/4 cup almonds \n1/4 cup packed fresh basil leaves \nJuice of 1 lemon (about 3 tablespoons) \n2 tablespoons chopped fresh chives, plus more for serving \n2 roasted red peppers, drained and sliced (about 1 1/2 cups) \n1/2 cup sun-dried tomatoes packed in oil, drained and thinly sliced \n8 ounces small mozzarella balls (or pearls) \n2 tablespoons white wine vinegar \nInstructions:\nBring a large pot of generously salted water to a boil. Fill a large bowl with cold water. Drop the broccoli into the boiling water and cook until crisp-tender and bright green, about 2 minutes. Remove with a slotted spoon and plunge into the cold water to stop the cooking. Let sit until cool, then drain and set aside.\nReturn the water in the pot to a boil and cook the rigatoni according to the package directions for al dente. Drain in a colander and transfer to a large bowl. Toss the pasta with 2 tablespoons of the olive oil to coat evenly and refrigerate until cooled completely, about 10 minutes. \nMeanwhile, add the remaining 1/3 cup olive oil to a blender with the spinach, Parmesan, almonds, basil, lemon juice, chives and 1/4 cup water and puree until completely smooth. Pour the pesto over top of the pasta and add the reserved broccoli, red peppers, sun-dried tomatoes, mozzarella, vinegar and 1 teaspoon salt. Toss gently until well combined. Transfer to a serving bowl and sprinkle with more chopped chives. Cover and refrigerate until ready to serve, up to 4 hours.\n", + "ingredients_alternatives": "Kosher salt: sea salt\nBroccoli: cauliflower, Brussels sprouts\nMezze rigatoni or other short tubular pasta: spaghetti, linguine\nOlive oil: avocado oil, grapeseed oil, walnut oil\nBaby spinach: kale, arugula\nFreshly grated Parmesan (about 1 ounce): pecorino Romano, asiago cheese\nAlmonds: cashews, pistachios\nPacked fresh basil leaves: cilantro, dill, parsley\nLemon juice (about 3 tablespoons): orange juice, grapefruit juice\nChives: scallions, garlic, leeks\nRoasted red peppers: bell peppers, jalapenos\nSun-dried tomatoes packed in oil, drained and thinly sliced: cherry tomatoes, olives\nSmall mozzarella balls (or pearls): feta cheese, goat cheese\nWhite wine vinegar: balsamic vinegar, apple cider vinegar" + }, + { + "recipe": "Peanut Noodle Salad\n8 ounces rice vermicelli noodles\n6 tablespoons fresh lime juice\n3 tablespoons low-sodium soy sauce\n3 tablespoons creamy peanut butter\n3 tablespoons packed dark brown sugar\n3 tablespoons vegetable oil\n1 small red bell pepper, thinly sliced\n1/2 cup sliced scallions\n1/2 cup roughly chopped fresh basil\n1/2 cup roughly chopped fresh cilantro\n1/2 cup roughly chopped fresh mint\nKosher salt\n1/3 cup salted roasted peanuts, roughly chopped\nInstructions:\nPut the noodles in a large bowl and cover with boiling water. Let the noodles soak until tender, about 10 minutes; drain and rinse under cold water until cool. Transfer to a serving bowl.\nWhisk the lime juice, soy sauce, peanut butter, brown sugar and vegetable oil in a medium bowl until smooth. Pour the dressing over the noodles. Add the bell pepper, scallions, basil, cilantro and mint and toss to combine. Season with salt and sprinkle with the peanuts.\n", + "ingredients_alternatives": "Rice vermicelli noodles: rice stick noodles, rice flour noodles, wheat flour noodles\nLime juice: grapefruit juice, orange juice\nSoy sauce: tamari, coconut aminos\nCreamy peanut butter: cashew butter, almond butter\nBrown sugar: maple syrup, agave nectar\nVegetable oil: canola oil, grapeseed oil\nRed bell pepper: yellow bell pepper, green bell pepper\nScallions: shallots, spring onions\nBasil: cilantro, parsley\nCilantro: parsley, dill\nMint: basil, lemon balm\nSalted roasted peanuts: unsalted roasted peanuts, cashews" + }, + { + "recipe": "Paella. American-style\n2 tablespoons olive oil\n2 tablespoons tomato paste\n1 pound boneless sirloin steak, trimmed of fat, cut into 1-inch cubes\n2 dozen (51 to 60 count) frozen shrimp, thawed, shelled and deveined\n1 (6.8-ounce) box beef flavor rice preparation (recommended: Rice a Roni)\n2 1/2 cups hot water\n2 tablespoons butter\n1 small onion, sliced\n1/4 cup peas, frozen\n1/2 cup sliced baby carrots\n1/2 medium red bell pepper, diced\n1 (3.5-ounce) can mushrooms, drained\n1/4 cup pitted, sliced black olives such as kalamata\n2 tablespoons grated Parmesan\nInstructions:\nHeat a large skillet over medium-high heat. Add the olive oil, tomato paste and beef. Brown the steak; transfer to a bowl and set aside.\nMake the rice a roni in a large skillet, according to manufacturer's instructions. Just before you put on the lid, add all of the remaining ingredients, except the beef mixture. Simmer for 20 to 25 minutes. Add the beef the last 10 minutes of cooking to warm through.\nClick here to view Food Network Kitchen's healthier version of this recipe.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nTomato paste: tomato sauce, pasteurized eggplant, roasted red peppers\nBoneless Sirloin Steak: chicken breast, pork tenderloin, turkey breast\nFrozen Shrimp: scallops, squid, lobster\nRice Preparation: Arborio rice, jasmine rice, brown rice\nHot Water: chicken broth, vegetable broth, coconut milk\nButter: margarine, ghee, coconut oil\nOnion: scallions, shallots, leeks\nPeas: green peas, snow peas, sugar snap peas\nBaby Carrots: regular carrots, carrot sticks, carrot juice\nRed Bell Pepper: yellow bell pepper, orange bell pepper, grapefruit\nMushrooms: cremini mushrooms, portobello mushrooms, shiitake mushrooms\nBlack Olives: Kalamata olives, Castelvetrano olives, Cerignola olives" + }, + { + "recipe": "Sauteed Beet Greens\nOlive oil, to coat pan\n2 bunches beet greens, washed and cut into 2-inch pieces\n2 cloves garlic, minced\n1 teaspoon crushed red pepper flakes\nZest and juice of 1/2 lemon\nKosher salt and freshly ground pepper\nInstructions:\nHeat a medium saute pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil\nBeet greens: kale, spinach, chard\nGarlic: shallots, green onions\nCrushed red pepper flakes: red pepper flakes, cayenne pepper\nLemon zest: orange zest, lime zest\nKosher salt: sea salt\nFreshly ground pepper: black pepper" + }, + { + "recipe": "Red Roast Duck with Bok Choy Fondue\n1 bottle red wine\n2 cups shaohsing wine, may substitute with 1 cup dry sherry\n4 cups thin soy sauce\n4 cups of water, or enough to cover duck\n1 large whole duck, head off, eviscerated\n2 boxes of Chinese rock sugar or 2 cups brown sugar\n1 large piece ginger sliced\n1 head of garlic, sliced in half\n2 bunch scallions\n2 star anise\n2 Thai bird chiles\n2 cinnamon sticks\n8 bok choy, halved, decored and cleaned\nSliced scallions, for garnish\nInstructions:\nPut all liquid ingredients and sugar in a tall stock pot and bring to boil. Add duck and reduce heat. When boiling again, turn down to a simmer and skim. Add the rest of the remaining ingredients, except bok choy. Taste for seasoning. It should have an inherent sweetness to the liquid. If not, add more brown sugar. Simmer slowly for 2 to 3 hours, or until duck is very soft. For the last 10 minutes of cooking, add the bok choy. Carefully remove duck and bok choy. Strain the liquid and reduce until a light syrup is achieved. Glaze duck and garnish with sliced scallions.\n", + "ingredients_alternatives": "Red wine: Cabernet Sauvignon, Pinot Noir, Merlot\nShaohsing wine: rice wine, sake\nThin soy sauce: tamari, coconut aminos\nWater: chicken broth, vegetable broth\nDuck: goose, turkey, chicken\nChinese rock sugar: brown sugar, honey\nGinger: turmeric, galangal\nGarlic: shallots, leeks\nScallions: onions, garlic\nStar anise: fennel seeds, coriander seeds\nThai bird chiles: jalapenos, serrano peppers\nCinnamon sticks: ground cinnamon, nutmeg\nBok choy: kale, spinach\nSliced scallions: green onions, chives" + }, + { + "recipe": "Guiness Stout Ice Cream\n1 cup Guinness stout(or any stout beer)\n1 cup whole milk\n2 cups cream\n2 ounces glucose syrup\n1 cup sugar\n1 cup egg yolks\nInstructions:\nBring beer, milk, cream, glucose, and sugar to a boil, drizzle into the egg yolks while whisking vigorously. Heat to 185 degrees F stirring constantly and pour through a fine seive and chill over an ice bath. When ice cream base is cold, freeze in an ice cream machine.\n", + "ingredients_alternatives": "Guinness stout: any dark beer or porter beer, such as Samuel Adams Boston Lager or Founders Porter\nWhole milk: half-and-half or heavy cream\nCream: whipping cream or heavy cream\nGlucose syrup: honey or maple syrup\nSugar: brown sugar or granulated sugar\nEgg yolks: large eggs or duck eggs\n\nNote: The alternatives provided are just suggestions and may not always be suitable depending on personal preferences or dietary restrictions." + }, + { + "recipe": "Veg-Head Three-Bean Chili\n2 tablespoons (2 turns around the pan) olive or vegetable oil\n1 medium yellow skinned onion, chopped\n1 large red pepper, seeded and chopped\n1 large green pepper, seeded and chopped\n1 large jalapeno pepper, seeded and chopped\n4 cloves garlic, crushed and chopped\n1 cup pale beer or vegetable stock/broth\n1 (32- ounce) can crushed tomatoes\n1 (14-ounce) can black beans\n1 (14-ounce) can dark red kidney beans\n1 tablespoon ground cumin\n2 tablespoons chili powder\n1 tablespoon cayenne hot pepper sauce, several drops\n1 teaspoon coarse salt\n1 cup spicy vegetarian refried beans\n8 ounces (2 cups shredded) spicy Monterey Jack or smoked cheddar\nChopped scallions, whites and greens\nDiced fresh seeded plum tomato\nBlue and red corn tortilla chips or black bean tortilla chips, for dipping\nInstructions:\nOver moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.\nSeason chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.\n", + "ingredients_alternatives": "Olive or vegetable oil: avocado oil, grapeseed oil, sunflower oil\nOnion: shallots, scallions, leeks\nRed pepper: bell peppers, jalapenos, Anaheim peppers\nGreen pepper: green bell peppers, Poblano peppers, Thai chilies\nJalapeno pepper: serrano peppers, habanero peppers, Scotch bonnet peppers\nGarlic: shallots, green onions, spring onions\nBeer or vegetable stock/broth: chicken broth, fish broth, mushroom broth\nTomatoes: canned crushed tomatoes, fresh tomatoes, roasted tomatoes\nBlack beans: kidney beans, pinto beans, chickpeas\nCumin: coriander, paprika, anise seeds\nChili powder: smoked paprika, chipotle powder, cayenne pepper\nCayenne hot pepper sauce: sriracha, Frank's RedHot, Cholula\nCoarse salt: kosher salt, Himalayan pink salt, sea salt\nSpicy vegetarian refried beans: black beans, kidney beans, chickpeas\nMonterey Jack or smoked cheddar cheese: goat cheese, feta cheese, Parmesan cheese\nScallions: green onions, shallots, leeks\nDiced fresh seeded plum tomato: cherry tomatoes, grape tomatoes, heirloom tomatoes" + }, + { + "recipe": "Super-Simple Apple-Cinnamon Dessert Crepes\n1 teaspoon granulated sugar\n1/4 teaspoon cornstarch\n1/8 teaspoon cinnamon\nDash salt\n1/2 cup diced Fuji apple\n1/8 teaspoon lemon juice\n1 tablespoon reduced-fat/light cream cheese, room temperature\n1/2 cup fat-free whipped topping, thawed from frozen\nTwo 9-inch ready-to-use dessert crepes (can be found in the produce aisle)\n1 teaspoon fat-free or light caramel dip, room temperature\nPowdered sugar, for optional garnish\nInstructions:\nIn a small nonstick pot on the stove, combine sugar, cornstarch, cinnamon, and salt with 2 tablespoons of cold water. Stir to dissolve. Add apples and lemon juice and stir. Bring to medium heat and cover. Cook until the apples have softened and liquid has thickened, about 5 minutes, uncovering often to stir.\nRemove the pot from heat and transfer the mixture to a bowl. Allow it to cool for several minutes. Thoroughly stir in cream cheese. Fold in whipped topping.\nLay crepes flat on a dry surface. Evenly distribute the apple mixture between the crepes. Fold each crepe up envelope-style, first folding the sides in, and then folding/rolling it up from the bottom.\nBring a skillet sprayed with nonstick spray to medium heat. Place the crepes in the skillet with the seam-sides down. Cook them until slightly browned, about 1 minute per side. (Flip carefully.)\nPlate your crepes and drizzle them with caramel dip. If you like, sprinkle with powdered sugar. Try not to pass out as you dig in!\n", + "ingredients_alternatives": "Sugar: honey, maple syrup, agave nectar\nCornstarch: tapioca starch, arrowroot powder\nCinnamon: nutmeg, cardamom\nSalt: kosher salt, sea salt\nApple: pear, peach, plum\nLemon Juice: lime juice, white wine vinegar\nCream Cheese: goat cheese, soy cheese\nWhipped Topping: coconut milk, almond milk\nCrepes: buckwheat crepes, rice paper wrappers\nCaramel Dip: chocolate sauce, dulce de leche" + }, + { + "recipe": "Buchanan's Aguila\n1.5 oz. Buchanan's\n1 oz. grapefruit soda\nInstructions:\nAdd Buchanan's and grapefruit soda\nServe over ice\n", + "ingredients_alternatives": "Buchanan's: Hendrick's, Bombay Sapphire\nGrapefruit soda: Fresca, Sprite, 7 Up" + }, + { + "recipe": "Thai Green Chile Stir Fry on Bed of Shredded Lettuce\n1 stalk lemongrass\n1 cup chicken stock\n2 jalapeno chilies, seeded and coarsely chopped\n1 Fresno chile, chopped\n1 large shallot, chopped\n4 cloves garlic, peeled\n1-inch piece ginger, grated or minced\n1 tablespoon dark brown sugar\nA handful fresh cilantro leaves\nA handful fresh mint leaves\n1 teaspoon ground cumin, 1/3 palmful\n1 teaspoon ground coriander, 1/3 palmful\n2 tablespoons tamari or 1 tablespoon fish sauce\nFreshly ground black pepper\n2 limes, juiced\nKosher salt (if not using fish sauce)\n2 tablespoons high-temperature cooking oil\n1 1/2 pounds thinly sliced chicken\n1 sweet red bell pepper, thinly sliced\n1 sweet yellow onion, thinly sliced\n1 large head iceberg lettuce, well chilled, cored, quartered, and very thinly shredded\nInstructions:\nPeel the tough outer layers of the lemongrass to expose the inner pale yellow layer. Trim 2-inches from the bottom, cutting away the bulb. Slice until the tops become tough. Add the pieces to a small pot over medium heat and add the stock and 1/2 cup water. Bring to a simmer and allow to reduce by half. Strain, reserving liquid.\nInto a food processor add the cooked lemongrass, chilies, shallot, garlic, ginger, sugar, cilantro, mint, cumin, coriander, tamari, pepper, lime juice, and salt (if not using the fish sauce). Process into a paste.\nHeat the oil in a wok or large saute pan over high heat; add the chicken and brown. Remove to a plate. Add a drizzle more oil and stir-fry the bell peppers and onions for 2 minutes. Stir in the paste for 1 minute, and then add the reserved liquid and stir. Return the chicken to the pan. Serve stir-fry on a bed of shredded lettuce.\n", + "ingredients_alternatives": "Lemongrass: galangal, kaffir lime leaves, Thai basil\nChicken Stock: vegetable broth, mushroom broth, fish broth\nJalapeno Chilies: serrano chilies, habanero chilies, Scotch bonnet chilies\nFresno Chile: Anaheim chilies, Poblano chilies, jalapeno chilies\nShallot: scallions, spring onions, ramps\nGarlic: elephant garlic, silverskin garlic, black garlic\nGinger: turmeric, tamarind, galangal\nDark Brown Sugar: muscovado sugar, molasses, date syrup\nCilantro Leaves: basil, parsley, dill\nMint Leaves: basil, lemon balm, spearmint\nGround Cumin: ground coriander, ground cardamom, ground ginger\nGround Coriander: ground cinnamon, ground nutmeg, ground allspice\nTamari or Fish Sauce: soy sauce, nama shoyu, Bragg's liquid aminos\nBlack Pepper: white pepper, pink peppercorns, Tellicherry pepper\nLimes: oranges, grapefruits, tangerines\nKosher Salt (if not using fish sauce): Himalayan pink salt, sea salt, kosher salt" + }, + { + "recipe": "Mixed Berries with Limoncello\n4 cups mixed berries (like strawberries, raspberries, and blueberries)\n2 tablespoons Limoncello\n2 tablespoons finely chopped fresh mint leaves\n2 tablespoons finely chopped fresh basil leaves\nInstructions:\nCombine all the ingredients in a medium bowl. Toss to combine. Serve in individual serving dishes.\n", + "ingredients_alternatives": "Berries: cranberries, apricot, pineapple\nLimoncello: Triple Sec, Cointreau, Grand Marnier\nMint: basil, lemon balm, oregano\nBasil: parsley, cilantro, dill" + }, + { + "recipe": "Molten Chocolate Cinnamon Pots\n8 tablespoons unsalted butter, plus extra for ramekins\n1 cup sugar, plus 1 tablespoon, for ramekins\n10 ounces semisweet chocolate\n1 teaspoon vanilla extract\n1 teaspoon ground cinnamon\n1/2 teaspoon salt\n4 large eggs\n1 large egg yolk\n2 tablespoons all-purpose flour\nInstructions:\nPowdered sugar, for dusting Special Equipment: Mixer with whisk attachment and 8 (4-ounce) ramekins Preheat the oven to 400 degrees F. Coat 8 (4-ounce) ramekins with butter. Add the 1 tablespoon of sugar into 1 ramekin. Swirl to coat, then tap out the excess sugar into another ramekin. Repeat the process until all of the ramekins have been coated. Set aside.\nIn a double boiler, over low heat, add the remaining 8 tablespoons of butter and the chocolate, stirring occasionally, until melted and combined. Fold in the vanilla extract, cinnamon, and salt. Set aside. In the bowl of a stand mixer, fitted with a whisk, add the eggs, egg yolk, and the remaining 1 cup of sugar. Whisk on medium until the eggs triple in volume. Gently fold in the chocolate mixture. Sift the flour into the bowl and gently fold to incorporate, being careful not to deflate the eggs. Pour the batter into the ramekins, dividing evenly. Arrange the ramekins on a sheet tray. Bake until the tops are set but the center wiggles slightly when lightly shaken, about 18 to 20 minutes. Serve immediately, dusted with powdered sugar.\n", + "ingredients_alternatives": "Butter: coconut oil, ghee\nSugar: brown sugar, maple syrup\nChocolate: dark chocolate, bittersweet chocolate\nVanilla extract: almond extract, lemon extract\nCinnamon: nutmeg, cardamom\nSalt: Himalayan pink salt, kosher salt\nEggs: duck eggs, quail eggs\nYolk: goose egg yolks, duck egg yolks" + }, + { + "recipe": "Roast Beef Panini with Walnut Pesto\n1 cup packed fresh flat-leaf parsley\n1 cup walnut halves\n1 clove garlic\n1/4 cup olive oil, plus more for brushing\n1/4 cup freshly grated Pecorino-Romano\n1/2 teaspoon red wine vinegar\nKosher salt\n4 ciabatta rolls, split for sandwiches\n4 ounces sliced provolone\n8 ounces sliced roast beef\n1/4 cup sun-dried tomatoes, finely chopped\nInstructions:\nCombine the parsley, walnuts and garlic in a food processor and pulse until coarsely chopped. Add the olive oil and process until smooth. Transfer to a bowl and stir in the Pecorino and vinegar and season with salt.\nOn the bottom half of each sandwich roll, layer 1 ounce provolone, 2 ounces roast beef, 2 teaspoons pesto and 1 tablespoon sun-dried tomatoes. Top with the top half of each roll.\nBrush both sides of the sandwich lightly with olive oil. Cook in a panini press until golden on both sides and the cheese melts, about 5 minutes. (Or cook on a griddle or pan with a sandwich weight over medium-high heat and until golden on both sides and the cheese melts, about 5 minutes.)\n", + "ingredients_alternatives": "Parsley: cilantro, basil, dill\nWalnuts: pecans, hazelnuts\nGarlic: shallots, green onions\nOlive oil: avocado oil, grapeseed oil, walnut oil\nPecorino-Romano: Parmesan cheese, asiago cheese\nRed wine vinegar: balsamic vinegar, white wine vinegar\nKosher salt: sea salt\nCiabatta rolls: crusty bread, baguette\nProvolone: mozzarella, cheddar cheese\nRoast beef: prime rib, flank steak" + }, + { + "recipe": "Potatoes with Onions, Olives and Tomatoes\n6 small or 4 medium red potatoes, halved (or quartered if potatoes are slightly bigger)\n1/2 cup pitted Greek (kalamata) olives\n1/2 cup diced ripe tomatoes\n1/4 cup minced red onion\n1 1/2 tablespoons olive oil\n1 tablespoon red wine vinegar\n1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried\nSalt and ground black pepper\nInstructions:\nPlace potatoes in a medium or large saucepan and pour over enough water to cover by about 2 inches. Set pan over high heat and bring water to a boil. Boil 8 minutes, until potatoes are fork tender.\nDrain and transfer potatoes to a large bowl. While potatoes are still warm, add olives, tomatoes, onion, olive oil, vinegar, and thyme and toss to combine. Season, to taste, with salt and black pepper.\n", + "ingredients_alternatives": "Red Potatoes: Yukon gold potatoes, sweet potatoes, or new potatoes\nGreek Olives: Kalamata olives, Castelvetrano olives, or pitted green olives\nDiced Tomatoes: cherry tomatoes, grape tomatoes, or sliced bell peppers\nRed Onion: Shallots, scallions, or spring onions\nOlive Oil: Avocado oil, grapeseed oil, or canola oil\nRed Wine Vinegar: Balsamic vinegar, white wine vinegar, or apple cider vinegar\nThyme: Basil, rosemary, or oregano\nSalt and Black Pepper: Kosher salt, sea salt, or black pepper" + }, + { + "recipe": "Old Timey Apricot Fried Pie\n3 cups all-purpose flour, plus more for flouring surface\n1 tablespoon powdered sugar\n1/2 teaspoon salt\n1 tablespoon white vinegar\n1 egg yolk\n1 1/4 sticks butter (5 ounces)\n3/4 cup iced water\n1 egg beaten, for egg wash\n2 cups dried apricots, diced\n1 (8-ounce) jar apricot jam\n6 ounces apricot nectar (recommended: Kern's)\n1 cup sugar\n2 teaspoons pumpkin pie spice\n2 tablespoons cornstarch, dissolved in 2 tablespoons cold water\n1/8 teaspoon almond extract\n1 teaspoon vanilla extract\nVegetable oil, for deep frying\nCinnamon sugar, for sprinkling\nInstructions:\nMake crust:\nPlace flour, sugar, salt, vinegar, and egg yolk in the bowl of a food processor and pulse lightly 1 time. While pulsing, add butter gradually; dough should be the consistency of cornmeal. Do not over-mix or dough will become tough and hard to roll out. While pulsing, add ice water slowly until dough forms a ball (again being careful to not over-mix). Turn off processor as soon as dough forms a ball and refrigerate dough for about 30 minutes.\nMake filling:\nCombine apricots, jam, nectar, sugar, and pumpkin pie spice in a medium saucepan and bring to a simmer over medium heat, stirring frequently, for 10 to 15 minutes. Add cornstarch slurry and continue simmering for another 5 minutes. Remove from heat and add almond and vanilla extracts. Let cool to room temperature; mixture should thicken to the consistency of a jam.\nMeanwhile, pour several inches of oil into a large, deep, heavy-bottomed pan or Dutch oven; oil should not come more than halfway up the sides of the pan. Heat oil to 360 degrees F.\nOn a floured board, roll out dough to 1/8-inch or less thickness. Cut or stamp dough into 15 (6-inch) round circles, or as many that size as possible. Spoon about 2 tablespoons of filling into the center of each circle of dough and brush edges with egg wash. Fold in half and press edges together with a fork dipped in flour. Poke the top of the crust twice with fork.\nCarefully add pie pockets, in batches, to the hot oil and deep fry until golden brown, turning as needed. Remove from oil and drain on paper towels. Sprinkle with cinnamon sugar and serve; be careful as filling is hot.\n", + "ingredients_alternatives": "Flour: whole wheat flour, pastry flour, or all-purpose flour with a high protein content\nSugar: brown sugar, granulated sugar, or coconut sugar\nSalt: kosher salt, Himalayan pink salt, or sea salt\nVinegar: apple cider vinegar, white wine vinegar, or balsamic vinegar\nEgg Yolk: duck egg yolks, goose egg yolks, or chicken egg yolks\nButter: unsalted butter, cultured butter, or browned butter\nIced Water: sparkling water, seltzer water, or club soda\nEgg Wash: egg yolk mixed with water, or melted butter mixed with egg yolk\nApricots: dried plums, dried peaches, or dried cherries\nJam: homemade jam, store-bought jam, or preserves\nNectar: honey, maple syrup, or agave nectar\nSugar: granulated sugar, brown sugar, or coconut sugar\nPumpkin Pie Spice: pumpkin pie mix, ground cinnamon, ground nutmeg, ground ginger, and ground cloves\nCornstarch: cornstarch mixed with water, or arrowroot powder mixed with water\nAlmond Extract: almond essence, almond extract, or almond flavoring\nVanilla Extract: vanilla bean paste, vanilla extract, or imitation vanilla extract\nVegetable Oil: canola oil, peanut oil, or sunflower oil\nCinnamon Sugar: cinnamon and sugar mixed together, or cinnamon dust\n\nNote: Some of these alternatives may not be suitable for every recipe, so it's important to check the specific requirements before making substitutions." + }, + { + "recipe": "Chuttletopf\nClarified butter\n1 medium onion, sliced\n1 teaspoon sugar\n1 clove garlic, crushed\n2 pounds honeycomb tripe, par-boiled, cut into bite size portions\n1 pound tomatoes, skinned, seeded, and cubed\n1 3/4 cups dry red wine\n4 ounces mushrooms, sliced\n1/4 pound smoked beef, roughly sliced\n1/2 pound Polish sausage, sliced into 1/2-inch rounds\n1 bouquet garni (1 bay leaf, 2 teaspoons rosemary)\n1/4 teaspoon nutmeg\nFreshly ground salt, to taste\nFreshly ground pepper, to taste\nInstructions:\nHeat a little clarified butter in a large pan. Add onion, sprinkling sugar over them to help them brown. Add garlic and cook for a few minutes. Stir the onions and garlic and place tripe pieces on top. Add tomatoes and 3/4 cup red wine and bring to a boil. Then add mushrooms and smoked beef, sausage, herbs and nutmeg. Season generously with salt and pepper. Reduce heat and simmer for 1 hour.\nAfter 1 hour, add remaining red wine and cook another 2 hours, until tripe is tender. Pour into warmed soup tureen and serve immediately.\n", + "ingredients_alternatives": "Clarified butter: ghee, duck fat\nOnion: shallots, scallions, leeks\nSugar: brown sugar, maple syrup\nGarlic: shallots, green onions\nHoneycomb tripe: chicken liver, beef tongue\nTomatoes: grape tomatoes, cherry tomatoes\nDry red wine: cabernet sauvignon, merlot, pinot noir\nMushrooms: cremini mushrooms, shiitake mushrooms\nSmoked beef: brisket, short ribs\nPolish sausage: kielbasa, andouille sausage\nBouquet garni: thyme, rosemary, oregano\nNutmeg: cardamom, cinnamon\nSalt: Himalayan pink salt, sea salt\nPepper: black pepper, white pepper" + }, + { + "recipe": "General Tso's Chicken\n1 large egg white\n3 tablespoons cornstarch\n3 tablespoons Chinese cooking wine, or dry sherry\n3 tablespoons soy sauce\n1 pound boneless, skinless chicken thighs, cut into 1-inch cubes\n1/4 cup chicken stock\n2 teaspoons white vinegar\n2 teaspoons sugar\nVegetable oil, for frying\n12 dry red chile peppers\n1 tablespoon minced garlic\n1 tablespoon minced ginger\n1/2 teaspoon red pepper flakes\n1/2 cup sliced green onions\n1/2 cup roughly chopped lightly toasted cashews\nGreen onions, sliced on the bias, garnish\nHot steamed white rice, accompaniment\nInstructions:\nIn a bowl, whisk together the egg white, 2 tablespoons of the cornstarch, 2 tablespoons of the wine, and 1 tablespoon of soy sauce. Add the chicken and toss to coat. Cover and marinate in the refrigerator for up to 2 hours.\nTo make the sauce, in another bowl, whisk remaining 1 tablespoon cornstarch with 1 tablespoon of the chicken stock until smooth. Add the remaining 3 tablespoons chicken stock, 1 tablespoon wine, 1 tablespoon soy sauce, the vinegar, and sugar and whisk to combine. Set aside until ready to finish the dish.\nIn a large wok or pot, heat enough oil to come 3 inches up the sides to 350 degrees F.\nRemove the chicken from the marinade and carefully slide into the hot oil. Fry, turning, until golden brown and cooked through, about 2 minutes. Remove and drain on paper towels.\nDiscard all but about 1 tablespoon of the oil from the wok. (Alternatively, in a clean wok or saute pan, heat 1 tablespoon of oil over medium-high heat.) Add the chile peppers and stir-fry until nearly black. Add the garlic, ginger, red pepper flakes and 1/2 cup green onions. Stir-fry until fragrant, about 15 seconds. Add the chicken stock sauce, bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from the heat.\nArrange the chicken on a platter and pour the sauce over it. Garnish with the cashews and additional green onions. Serve with hot rice.\n", + "ingredients_alternatives": "Egg white: silken tofu, aquafaba\nCornstarch: arrowroot powder, tapioca starch\nChinese cooking wine: dry sherry, sake\nSoy sauce: tamari, coconut aminos\nChicken thighs: chicken breast, turkey breast\nChicken stock: vegetable broth, chicken broth\nWhite vinegar: apple cider vinegar, balsamic vinegar\nSugar: honey, maple syrup\nVegetable oil: canola oil, grapeseed oil\nRed chile peppers: jalapeno peppers, habanero peppers\nGarlic: shallots, scallions\nGinger: turmeric, galangal\nRed pepper flakes: crushed red pepper, smoked paprika\nGreen onions: leeks, scallions\nCashews: almonds, macadamia nuts\nGarnish: sesame seeds, chopped cilantro" + }, + { + "recipe": "Pulled Pork Empanadas with Apple Chimichurri\n1/4 cup honey\n1 teaspoon Neely's BBQ Seasoning\n1 teaspoon ground garam masala\n1 1/2 teaspoons orange juice\n1 1/2 teaspoons lemon juice\n3 cups chopped pulled pork\n1 cup all-purpose flour\n3 cups fine cornmeal\n1 teaspoon baking powder\n2 teaspoons kosher salt\n2 tablespoons sugar\n1 cup cold butter, cut in small cubes\n2 eggs\n2 tablespoons warm water\n2 tablespoons lemon juice\n2 tablespoons whole milk\n1 tablespoons dehydrated lemon peel\n1 cup roughly chopped corn kernels\nWater, for sealing\n6 tablespoons olive oil, plus 2 tablespoons, for sauteing\n1 cup cored diced apples, skin on\n3 tablespoons diced red onion\n1/4 cup chopped Italian parsley leaves\n1 tablespoon apple cider vinegar\n1/2 tablespoon salt\n1/4 teaspoon fresh ground black pepper\nInstructions:\nFor the pork:\nIn a small bowl mix together all ingredients except pork. Add the pork to a large bowl, pour in the marinade mixture and mix together until the pork is well coated.\nFor the dough:\nPreheat oven to 400 degrees F.\nIn a large bowl, mix together flour, cornmeal, baking powder, salt, and sugar and cut in butter until the mixture is crumbly. In a small bowl, lightly beat the eggs and mix in the water, lemon juice, milk, lemon peel and corn. Add the wet mixture to the dry mixture and combine to form a soft and pliable dough. Knead the dough until fully mixed. On a floured surface, roll the dough out to 1/4-inch thickness and cut into 5-inch rounds.\nFill each round with 1 to 2 tablespoons of meat filling. Fold the dough in half and dab the edges with water to seal. There should be a 1/2-inch of dough to work with to form the seal. For a tight seal, press with the tines of a fork all around the edge of the empanada. Transfer the empanadas to a lightly buttered baking sheet and bake for 10 to 15 minutes.\nArrange the empanadas on a serving platter.\nFor the chimichurri:\nIn a small saute pan over medium-low heat, add 2 tablespoons of oil. Add the apples, lemon juice, parsley, onions and apple cider vinegar and saute until onions and apples become soft, about 3 minutes.\nIn a serving bowl, add 6 tablespoon olive oil. Add the sauted apple mixture to the bowl and stir to combine. Season with salt and pepper, to taste, and serve on top of the empanadas.\n", + "ingredients_alternatives": "Honey: maple syrup, agave nectar\nNeely's BBQ Seasoning: paprika, chili powder, cumin\nGaram Masala: curry powder, turmeric, cumin\nOrange Juice: grapefruit juice, pineapple juice\nLemon Juice: lime juice, white wine vinegar\nPulled Pork: chicken breast, beef brisket\nFlour: whole wheat flour, all-purpose flour\nCornmeal: polenta, rice flour\nBaking Powder: baking soda, cream of tartar\nSalt: kosher salt, sea salt\nSugar: brown sugar, granulated sugar\nButter: coconut oil, ghee\nEggs: duck eggs, quail eggs\nWarm Water: hot water, broth\nLemon Juice: white wine vinegar, apple cider vinegar\nWhole Milk: almond milk, soy milk\nDehydrated Lemon Peel: lemon zest, orange zest\nCorn Kernels: popcorn kernels, puffed rice\nWater: broth, stock" + }, + { + "recipe": "Bread and Butter Pickles\n3 pounds pickling cucumbers\n2 tablespoons pickling salt\nIce\n2 teaspoons whole yellow mustard seed\n2 teaspoons crushed red pepper flakes\n4 cups apple cider vinegar\n1 cup granulated sugar\n1 teaspoon turmeric\nInstructions:\nSlice the cucumbers 1/4-inch thick by hand or on a mandoline into large mixing bowl. Toss the cucumbers with the pickling salt and cover with a thin layer of ice. Set aside for 4 hours.\nDrain, rinse and drain the cucumbers again. Toss the drained cucumbers with the mustard seed and crushed red pepper. Transfer to a storage container, leaving enough room for the brine.\nMake the brine by combining the vinegar, 4 cups water, the sugar and turmeric in a nonreactive saucepot. Brine to a boil and pour over the cucumbers. Let cool to room temperature before storing in a refrigerator for 3 weeks before using.\n", + "ingredients_alternatives": "Cucumbers: bell peppers, jalapenos, cauliflower\nPickling salt: kosher salt, sea salt\nIce: water, broth\nWhole yellow mustard seed: brown mustard seeds, black mustard seeds\nCrushed red pepper flakes: red pepper flakes, cayenne pepper\nApple cider vinegar: white wine vinegar, balsamic vinegar\nGranulated sugar: brown sugar, maple syrup\nTurmeric: ginger, cumin" + }, + { + "recipe": "Pineapple Tarts\n1 can pineapple rings, drained\n1 teaspoon minced fresh ginger \n1 teaspoon sea salt \n2 tablespoons agave syrup\n2 sheets puff pastry \n1 egg, lightly beaten \n1 teaspoon granulated sugar \n1 pint vanilla ice cream, for serving\n1/4 cup caramel sauce, for serving \n1/4 cup sliced almonds, toasted, for serving\nInstructions:\nPreheat the oven to 400 degrees F.\nSet aside 4 of the pineapple rings. Add the remaining pineapple rings to a food processor, along with the ginger, salt and agave. Process until smooth and well combined.\nCut each sheet of puff pastry into 4 equal squares. Lay each square on a parchment-lined baking sheet, and spread 1 heaping tablespoon of the pineapple mixture on the center of each.\nBrush the edges of the puff pastry with egg wash. Top each square with a second square of pastry and gently press the sides together to seal. Brush the top with egg wash, then top with a pineapple slice and sprinkle with sugar.\nBake until the sugar has caramelized, 20 to 22 minutes.\nServe with ice cream, drizzled with caramel and sprinkled with toasted almonds.\n", + "ingredients_alternatives": "Pineapple rings: mango chunks, kiwi slices, papaya cubes\nGinger: turmeric, cinnamon, nutmeg\nSea salt: kosher salt, Himalayan pink salt\nAgave syrup: honey, maple syrup, coconut sugar\nPuff pastry: puffed rice, crispy rice, gluten-free pastry\nEgg: chicken egg, duck egg, quail egg\nGranulated sugar: brown sugar, raw sugar, coconut sugar\nVanilla ice cream: coconut ice cream, cashew ice cream, almond ice cream\nCaramel sauce: chocolate sauce, peanut butter sauce, maple syrup\nToasted almonds: chopped nuts, roasted cashews, sunflower seeds" + }, + { + "recipe": "Lobster Roll\n1 cup chopped celery (from 3 to 4 celery stalks), drained, see cook's note\n2 pounds freshly picked lobster meat, chilled and chopped into chunks, or 10 pounds live lobsters, steamed and meat removed\n3/4 to 1 cup good quality mayonnaise\n2 teaspoons salt\n1/4 teaspoon freshly ground black pepper\n6 tablespoons (3/4 stick) unsalted butter, softened\n6 hot dog buns\nInstructions:\nIn a medium bowl, combine the lobster meat, celery and mayonnaise and gently toss until well mixed. Season with the salt and pepper and chill for at least 30 minutes (or up to overnight) before serving. \nPreheat a large heavy skillet over medium flame. Lightly butter both sides of each bun and cook for 2 minutes per side, until golden brown. (The buns may also be toasted under a broiler.) \nWhen toasted, stuff them with the chilled lobster salad and serve immediately.\n", + "ingredients_alternatives": "Celery: onion, scallions, leeks\nLobster meat: shrimp, scallops, mussels\nMayonnaise: hummus, tahini, avocado cream\nSalt: kosher salt, sea salt\nPepper: black pepper, white pepper\nButter: ghee, coconut oil, olive oil" + }, + { + "recipe": "Monday to Friday Artichoke Salad\n10-ounce jar marinated artichoke hearts, preferably imported; marinated in olive oil\nDijon mustard to taste\nSalt and freshly ground black pepper\nMayonnaise to taste\nFinely chopped chives and fresh tarragon to taste\n12 ounces cleaned cooked shrimp, chopped\nBibb or Boston lettuce leaves, washed and torn into bite sized pieces\nInstructions:\nRemove the artichokes from the marinade, pat them dry and slice them thinly. Toss and season them with a bit of the olive oil from jar, mustard, salt and pepper.\nChop the shrimp and bind them with some mayonnaise and season them with chives, tarragon, salt and pepper to taste.\nCenter artichokes in the middle of a bed of washed lettuce leaves and surround them with shrimp salad.\n", + "ingredients_alternatives": "Jar marinated artichoke hearts: canned artichoke hearts, pickled artichokes\nDijon mustard: whole grain mustard, spicy mustard\nSalt and freshly ground black pepper: kosher salt, sea salt\nMayonnaise: Greek yogurt, avocado mayonnaise\nChives: scallions, leeks\nTarragon: basil, parsley" + }, + { + "recipe": "Cheech's Manchaca\nOne 1 1/2-pound flank steak, pounded thin\n2 teaspoons dried oregano\nSalt and freshly ground black pepper\n4 cups chicken stock\n2 Idaho potatoes, diced\n1 small jar jalapenos\n1 large onion, chopped\n1 can whole chopped tomatoes\nFlour tortillas, for serving\nInstructions:\nPreheat the broiler.\nSprinkle the steak with the oregano, salt and pepper and place on a baking sheet. Broil the steak until well done, about 6 minutes per side. Remove from the oven and let cool before slicing. Slice or shred the steak into thin pieces and set aside.\nIn a large pot, combine the chicken stock, potatoes, jalapenos, onions and tomatoes, and bring to a boil over medium-high heat. Reduce the heat and add the shredded steak. Simmer the mixture for 2 hours until thickened.\nServe the Manchaca with warm flour tortillas to wrap.\nThis recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.\n", + "ingredients_alternatives": "Flank Steak: skirt steak, ribeye, sirloin\nOregano: thyme, rosemary, sage\nChicken Stock: vegetable broth, beef broth, fish broth\nPotatoes: sweet potatoes, yams, taters\nJalapenos: banana peppers, Anaheim peppers, habaneros\nOnion: scallions, shallots, red onion\nTomatoes: canned crushed tomatoes, diced tomatoes, cherry tomatoes" + }, + { + "recipe": "Tex-Mex Flank Steak Fajitas with Squash and Zucchini\n1 tablespoon paprika\n2 teaspoons light brown sugar\n1 1/2 teaspoons chili powder\n1 teaspoon ground cumin\n1/2 teaspoon chipotle chile powder\n1/2 teaspoon garlic powder\nKosher salt\n1 1/2 pounds flank steak\n1 tablespoon olive oil\n1 lime, juiced\n2 tablespoons olive oil\n1 medium zucchini, cut into 1/4-inch half-moons\nKosher salt.\n1 medium yellow squash, cut into 1/4-inch half-moons\n1 bunch scallions, cut into 1-inch lengths\n1 large tomato, chopped\n1 red jalapeno, seeded and thinly sliced\n1/2 cup roughly chopped cilantro\nNeutral oil, for oiling the grill grates\nWarm tortillas, for serving\nSuggested toppings: guacamole, sliced pickled jalapenos, lime wedges, mango salsa, chopped scallions, shredded Cheddar\nInstructions:\nFor the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the flank steak in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.\nFor the squash and zucchini: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.\nPrepare a grill for medium-high heat and brush the grill grates with oil.\nGrill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.\nServe with the warm tortillas and toppings.\n", + "ingredients_alternatives": "Paprika: smoked paprika, ancho chile powder\nLight Brown Sugar: muscovado sugar, turbinado sugar\nChili Powder: ground cayenne pepper, ground coriander\nGround Cumin: ground ginger, ground cardamom\nChipotle Chile Powder: adobo seasoning, ground cumin\nGarlic Powder: onion powder, garlic salt\nKosher Salt: Himalayan pink salt, kosher salt substitute\nFlank Steak: skirt steak, fajita meat\nOlive Oil: avocado oil, grapeseed oil\nLime Juice: grapefruit juice, lemon juice\nOlive Oil: canola oil, grapeseed oil\nZucchini: yellow squash, eggplant\nScallions: green onions, shallots\nTomato: cherry tomatoes, grape tomatoes\nRed Jalapeno: serrano peppers, jalapeno poppers\nCilantro: parsley, basil\nNeutral Oil: vegetable oil, grapeseed oil\nTortillas: whole wheat tortillas, corn tortillas" + }, + { + "recipe": "Braised Cinnamon Apples with Sauteed Julienne Vegetables\n3 tablespoons olive oil\n1 tablespoon unsalted butter\n3 Fuji apples, peeled, cored, and seeded, sliced thin\n1/4 teaspoon lemon zest\n1 stick cinnamon\n1 teaspoon lemon juice\n3/4 cup fresh apple cider\n1 small zucchini, seeds removed, cut julienne\n1 small stalk celery, cut julienne\n1 small leek, green removed, cut julienne\n1/2 red pepper, seeds removed, cut julienne\n1 teaspoon picked thyme leaves\nSalt and freshly ground pepper\nOpal and green basil, julienned, for garnish\nInstructions:\nPreheat oven to 350 degrees F. \nHeat 1 tablespoon oil and butter in a large saute pan over medium high heat. Allow butter to brown. Add sliced apples and saute until lightly browned. Add lemon zest and toss to distribute. Add the cinnamon stick and deglaze with the lemon juice and apple cider. Place in oven and cook until the juice has all but completely reduced, 10 minutes. Remove from oven and set aside. \nIn a second large saute pan heat the remaining 2 tablespoons oil over high heat. Add all the vegetables and cook until browned and caramelized. Then add thyme and season to taste. Combine vegetables with apple mixture and serve on a hot plate garnished with basil.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nUnsalted butter: sweet butter, brown butter\nApples: pears, plums, nectarines\nLemon zest: orange zest, lime zest\nCinnamon: nutmeg, cardamom\nLemon juice: white wine vinegar, rice vinegar\nFresh apple cider: sparkling water, fruit juice\nZucchini: summer squash, yellow squash\nCelery: fennel, parsley root\nLeek: chives, scallions\nRed pepper: bell pepper, jalapeno\nThyme: rosemary, oregano\nSalt and Freshly ground pepper: kosher salt, Himalayan pink salt\nBasil: lemon balm, tarragon" + }, + { + "recipe": "Nacho Chicken Cutlets\n1 cup grape tomatoes, halved (or quartered if large)\n1 small heart romaine lettuce, chopped\n1/4 small red onion, thinly sliced\n1/2 cup fresh cilantro, roughly chopped, plus more for topping\n1/4 teaspoon grated lime zest, plus 1 tablespoon lime juice\nKosher salt and freshly ground pepper\n8 thin-cut skinless, boneless chicken breasts (about 1 1/2 pounds)\n1 teaspoon chili powder\n2 tablespoons extra-virgin olive oil\n1 cup grated reduced-fat cheddar cheese (about 4 ounces)\n1/4 cup nonfat plain Greek yogurt\n2 ounces chili-lime tortilla chips, lightly crushed\nInstructions:\nPreheat the broiler. Line a baking sheet with foil. Toss the tomatoes, lettuce, red onion, cilantro and lime juice in a medium bowl; season with salt and pepper. Set aside.\nToss the chicken with the chili powder and a generous pinch each of salt and pepper. Heat the olive oil in a large skillet over high heat. Working in batches, add the chicken and cook, flipping, until well browned but not fully cooked through, about 2 minutes. Transfer to the prepared baking sheet and top evenly with the cheese. Broil until the cheese melts and the chicken is cooked through, about 1 minute.\nCombine the yogurt and 1 tablespoon water in a small bowl. Stir in the lime zest and a pinch of salt.\nDivide the salad among plates and top with the chicken and tortilla chips. Drizzle with the lime yogurt and sprinkle with cilantro and pepper.\n", + "ingredients_alternatives": "Tomatoes: cherry tomatoes, grapefruit, plums\nLettuce: spinach, arugula, kale\nOnion: scallions, shallots, red onion\nCilantro: parsley, basil, dill\nLime zest: lemon zest, orange zest\nLime juice: apple juice, white wine\nChicken: turkey, pork, fish\nChili powder: smoked paprika, cumin, coriander\nOlive oil: avocado oil, grapeseed oil, walnut oil\nCheese: feta cheese, goat cheese, mozzarella cheese\nYogurt: soy yogurt, coconut yogurt, almond milk" + }, + { + "recipe": "Grouper Almondine\n1/2 lemon, juiced\n1/3 cup orange juice\n1/4 cup cream of coconut\n1 tablespoon butter, plus 1/4 cup\n2 tablespoons honey\nSalt\nPepper\n1 tablespoon white wine\n2 to 3 pounds grouper\nSliced Almonds, to garnish\nInstructions:\nMix together lemon juice, orange juice, cream of coconut, 1 tablespoon butter, honey, salt, pepper, and white wine in a sauce pan. Cook on low heat until mixture thickens.\nPan fry grouper in 1/4 cup butter with a dash of salt on low heat for about 10 minutes. When finished, drizzle sauce on top and sprinkle with almond slices to garnish.\n", + "ingredients_alternatives": "Lemon: grapefruit, lime\nOrange Juice: pineapple juice, cranberry juice\nCream of Coconut: coconut milk, cashew cream\nButter: ghee, duck fat\nHoney: maple syrup, agave nectar\nWhite Wine: sparkling water, dry white wine\nGrouper: snapper, sea bass, tilapia" + }, + { + "recipe": "Gingerbread Cake Pop\n1 stick (4 ounces) unsalted butter, cubed, plus more for greasing the pan\n1 1/4 cups molasses \n2/3 cup packed brown sugar \n1 1/2 teaspoons baking soda \n2 large eggs\n2 1/2 cups all-purpose flour \n2 teaspoons baking powder \n2 teaspoons ground ginger \n1 1/2 teaspoons ground cinnamon \n1 teaspoon ground allspice \n1/2 teaspoon fine salt\n2 sticks (8 ounces) unsalted butter, softened\n8 ounces confectioners' sugar \n2 lemons, zested and juiced\n12.5 ounces chocolate chips\nInstructions:\nFor the gingerbread cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.\nIn a pot, combine the molasses, butter, brown sugar, baking soda and 1 cup water. Warm over medium heat until the butter is melted. Remove the pot from the heat and stir in the eggs.\nIn a medium mixing bowl, sift together the flour, baking powder, ginger, cinnamon, allspice and salt. Pour the wet ingredients over the dry ingredients and fold until just combined. Do not overmix.\nPour the batter evenly into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 15 minutes. Let cool completely.\nFor the lemon buttercream: Put the butter, confectioners' sugar and lemon zest and juice in the bowl of a stand mixer and cream until light, fluffy and lighter in color.\nPut the chocolate chips in a microwave-safe bowl and microwave in 15-second intervals, stirring in between, until melted.\nCrumble the cake, add the buttercream and mix until well combined. Form the mixture into balls and place a lollipop stick in the center of each ball. Dip in the melted chocolate and garnish as desired.\n", + "ingredients_alternatives": "Butter: coconut oil, ghee, vegan butter\nMolasses: maple syrup, honey, agave nectar\nBrown Sugar: muscovado sugar, turbinado sugar, demerara sugar\nEggs: flax eggs, chia seeds, aquafaba\nFlour: whole wheat flour, spelt flour, rice flour\nBaking Powder: baking soda, cornstarch\nGinger: galangal, wasabi, horseradish\nCinnamon: nutmeg, cardamom, star anise\nAllspice: pumpkin pie spice, ground ginger, ground cloves\nSalt: Himalayan pink salt, kosher salt, sea salt\nChocolate Chips: dark chocolate chips, white chocolate chips, chopped nuts" + }, + { + "recipe": "Grilled Quail Breast Wrapped in Prosciutto with Black Trumpet Mushrooms, Baby Leeks, Pea Tendrils and Saffron Noodles\n2 ounces butter\n2 tablespoons chopped shallots\n1 teaspoon fresh thyme\n4 ounces black trumpet mushrooms, cleaned\n8 ounces Quail Stock, recipe follows\nSalt and pepper\n4 quail breasts, boned, skinned and wrapped in prosciutto, bones reserved\n12 strips Saffron Pasta, recipe follows\n2 tablespoons chives, sliced\n2 tablespoons parsley, chopped\n8 baby leeks, blanched\n12 pea tendrils\n1 tablespoon olive oil\nQuail carcasses, saved from above\n1 carrot, diced\n1/2 onion, diced\n2 celery stalks, diced\n2 sprigs fresh thyme\n1 bay leaf\n1 clove garlic\n2 cups light chicken stock\n1/2 cup boiling water\n1 tablespoon saffron\n2 cups flour\n4 egg yolks\n2 teaspoons salt\nInstructions:\nIn a large saute pan, heat 2 ounces butter over medium heat. Add shallots and thyme. Saute for 1 minute. Add black trumpet mushrooms and saute for 3 to 4 minutes over medium low heat. Add Quail Stock to the mushrooms and simmer for 2 minutes. Season with salt and pepper.\nGrill quail breasts over hot coals until golden brown and crispy on both sides and just cooked through. Grill the leeks and set aside. Hold in warm oven until ready to plate.\nBring large pot of water to boil for pasta. Drop pasta into salted boiling water and cook for 3 minutes.\nWhen the pasta is cooked, drain and add to stock. Simmer for 1 minute. Add chives and parsley. Divide pasta into bowls. Pour sauce and mushrooms over pasta. Place quail breasts on pasta. Place grilled leeks on quail and top all with pea tendrils. Serve immediately.\nHeat olive oil in heavy bottomed saucepan over high heat. Add carcasses and cook until golden brown. Add carrots, onion, celery, thyme, bay leaf and garlic. Cook for 3 to 4 minutes stirring often. Add light chicken stock and simmer for 1 hour. Skim off fat as it rises to the top.\nBring water to boil. Steep saffron in boiling water for 30 minutes, covered. Combine sifted flour, egg yolks and salt in a mixer with dough hook attachment. Add water/saffron mixture and mix all ingredients for 10 minutes at low speed until dough is silky and elastic. If too dry, add water. If to wet add flour. Once pasta dough has been properly worked, rest for 1 hour in refrigerator. To Roll: Slice off one 2-inch slice of the dough and flatten with your hand and dust with flour, if needed. With the pasta machine open to widest setting, roll pasta through. Decrease the size by 1 1/2 increments each time and continue this process until pasta is very thin. Cut into 8-inch lengths, 1-inch wide. Hold in refrigerator until ready to cook.\n", + "ingredients_alternatives": "Butter: ghee, duck fat, goose fat\nShallots: scallions, spring onions\nThyme: rosemary, oregano, tarragon\nMushrooms: porcini, chanterelle, cremini\nQuail Stock: chicken stock, vegetable broth, fish stock\nSalt and pepper: smoked paprika, sumac, cumin\nQuail breasts: pheasant, duck, goose\nSaffron Pasta: spaghetti, linguine, fettuccine\nChives: leeks, scallions, ramps\nParsley: cilantro, basil, dill\nBaby Leeks: green onions, spring onions, scallions\nPeas Tendrils: asparagus, bok choy, rapini\nOlive Oil: avocado oil, grapeseed oil, walnut oil\nGarlic: shallots, green onions, leeks\nCelery: fennel, parsley, dill\nThyme Sprigs: rosemary, oregano, tarragon\nBay Leaf: star anise, cinnamon stick, allspice\nCloves: nutmeg, cardamom, cinnamon" + }, + { + "recipe": "Chicken in Garlic Sauce - Pollo al Ajillo\n12 large chicken thighs (about 4 pounds; see Note)\nFine sea or kosher salt\nFreshly ground black pepper\n1/4 cup canola oil\n10 cloves garlic, sliced\n2 teaspoons chopped fresh thyme leaves\n1/2 cup dry sherry\n1/2 cup chicken broth, homemade or canned\nInstructions:\nWash the chicken thighs and pat them dry with paper towels. Season the chicken generously with salt and pepper. Heat the oil in a large heavy skillet over medium-high heat. Add as many of the chicken thighs, skin side down, as will fit without touching.\nCook until the skin is golden brown, about 10 minutes. Flip the chicken pieces and cook until the other side is golden brown, about 5 minutes more.\nRemove the pan from the heat and spoon off all but about 2 tablespoons of the fat, leaving all the lovely brown bits behind. Return the pan to low heat, stir in the garlic and thyme and cook until the garlic starts to turn golden, about 1 to 2 minutes. Pour in the sherry, increase the heat to medium and bring to a boil. Let it boil a minute or 2, then return the chicken to the pan skin side up. Reduce the heat to low, pour in the chicken stock and bring to a simmer. Cover the pan tightly and cook 20 minutes. Flip the chicken pieces (or rotate them top to bottom if using a smaller pan) and cook until the chicken is very tender, about 20 minutes. Serve hot.\nNote: If you like a mix of white and dark meat, substitute a 4-pound chicken cut into 10 pieces. Let the thighs, drumsticks, and wings cook in the sauce for 15 minutes before adding the browned breast pieces. If you'd like to use all white meat, cut the breasts in half crosswise, brown them as described above, but let the sauce cook down 10 to 15 minutes before adding the chicken breasts.\n", + "ingredients_alternatives": "Chicken thighs: boneless, skinless chicken breasts, pork tenderloin, turkey breast\nSea salt: kosher salt\nBlack pepper: pink peppercorns, paprika\nCanola oil: grapeseed oil, avocado oil\nGarlic: shallots, scallions\nThyme: rosemary, sage, bay leaves\nSherry: white wine, apple cider vinegar\nChicken broth: vegetable broth, chicken consommé" + }, + { + "recipe": "Lobster Club with Saffron Mayonnaise, Crispy Serrano Ham and Watercress on Chipotle Brioche\n1 envelope active dry yeast\n2 tablespoons sugar\n1 1/4 cups warm whole milk\n8 cups all-purpose flour\n2 tablespoons kosher salt\n2 large eggs\n7 large egg yolks\n1/4 cup chipotle in adobo puree\n3 sticks room unsalted butter, cut into pieces and slightly softened, plus more to rub on top of the loaves\n1/4 cup pure olive oil\n8 slices thinly sliced Serrano ham\n1/4 cup red wine vinegar\n1 large pinch saffron\n1 tablespoon honey\n1 cup prepared mayonnaise\n2 cloves garlic, mashed to a paste\n1/2 cup finely diced celery\n1/4 cup finely diced red onion\nSalt and freshly ground black pepper\n1 1/2 pounds fresh lobster meat, chopped\n2 green onions, thinly sliced\n1 tablespoon chopped fresh tarragon\nWatercress\nBread\nUnsalted butter\nChipotle Brioche, recipe above\nInstructions:\nFor the chipotle brioche: Combine the yeast, sugar and milk in a small bowl and let sit until foamy, about 5 minutes.\nIn the bowl of a stand mixer fitted with the dough hook, combine the flour and salt. Mixing on low speed, add the yeast mixture and mix until combine. Mix together the eggs, egg yolks, chipotle puree in a bowl and slowly add the mixture to the flour while continuing to mix on low speed. Mix in the butter, piece by piece until combined and continue mixing until the dough is silky and springy, about 10 minutes.\nRemove the dough to a lightly floured surface and lightly knead for 30 seconds. Place in a lightly oiled bowl, cover with clean kitchen towel or plastic wrap and let rise in a warm place for 1 hour or until doubled in bulk. Lightly punch down, cover and allow to rise for 30 minutes longer.\nButter a 12 by 4-inch or 5 by 4-inch loaf pan. Shape the dough into a loaf, being careful to press out any air, and place in the prepared pan. Rub the top with more softened butter cover with plastic wrap and let rise for 2 hours more in a warm place.\nPreheat the oven to 375 degrees F.\nBake until golden brown and firm on top, about 25 minutes. Cool in pan for 5 minutes then remove and let cool on baking rack.\nFor the crispy Serrano ham: Heat oil in a large saute pan over high heat until oil begins to shimmer. Carefully add 2 slices of the ham at a time and cook until crispy on both sides. Remove to a plate line with paper towels.\nFor the lobster salad: Bring vinegar to a boil, add the saffron, remove from the heat and let steep for 10 minutes.\nWhisk together the mayonnaise, vinegar, garlic and honey in a large bowl and season with salt and pepper. Add the celery, onion and lobster meat and gently fold to combine. Add the parsley (and green onion, if using) and season with salt and pepper.\nTop lobster salad with crispy serrano ham, tomato and watercress on the Chipotle Brioche.\n", + "ingredients_alternatives": "Yeast: instant yeast, rapid rise yeast\nSugar: brown sugar, granulated sugar\nMilk: almond milk, soy milk, coconut milk\nFlour: whole wheat flour, bread flour, pastry flour\nSalt: kosher salt, sea salt, Himalayan pink salt\nEggs: duck eggs, quail eggs, goose eggs\nEgg Yolks: duck egg yolks, quail egg yolks, goose egg yolks\nButter: ghee, clarified butter, vegan butter\nOlive Oil: avocado oil, grapeseed oil, walnut oil\nHam: prosciutto, serrano ham, jamón ibérico\nVinegar: apple cider vinegar, white wine vinegar, balsamic vinegar\nSaffron: turmeric, saffron threads, dried saffron\nHoney: maple syrup, agave nectar, date syrup\nMayonnaise: vegan mayonnaise, homemade mayonnaise, store-bought mayonnaise\nGarlic: shallots, green onions, scallions\nCelery: fennel, parsley, dill\nRed Onion: yellow onion, red onion, scallions\nSalt and Black Pepper: smoked paprika, chili powder, curry powder\nLobster Meat: shrimp, scallops, mussels\nGreen Onions: scallions, chives, leeks\nTarragon: basil, thyme, rosemary\nWatercress: arugula, spinach, kale" + }, + { + "recipe": "Meatball Pizza\n2 Archer Farms® Ultra Thin & Crispy Round Pizza Crusts\n½ cup pizza sauce\n2 cups shredded mozzarella cheese\n3 Jolly Giant Meatballs, thinly sliced\n½ yellow bell pepper, stemmed, seeded, and thinly sliced\nInstructions:\n1. Place an oven rack in the lowest setting. Preheat the oven to 450°F. Line a cookie sheet with foil.\n2. Place 1 pizza crust on the prepared sheet. Spread half of the sauce on top, leaving a ½-inch rim. Sprinkle with half of the cheese, then arrange half of the meatballs slices and peppers on top.\n3. Bake on the lowest rack until the crust is browned and the cheese is melted, about 13 minutes. Repeat with the remaining ingredients. Cut into slices and serve hot.\n", + "ingredients_alternatives": "Archer Farms® Ultra Thin & Crispy Round Pizza Crusts: Trader Joe's® Cauliflower Crust, Newman's Own Organics® Whole Wheat Pizza Crust\nPizza sauce: marinara sauce, tomato sauce with herbs, homemade pizza sauce\nShredded mozzarella cheese: shredded cheddar cheese, goat cheese, feta cheese\nJolly Giant Meatballs: homemade meatballs, turkey meatballs, vegetarian meatballs\nYellow bell pepper: red bell pepper, green bell pepper, jalapeno peppers\n\nNote: The alternatives provided are just suggestions and may not be suitable for every recipe or personal preference." + }, + { + "recipe": "Grilled Shrimp with Grilled Tomato Cocktail Sauce\n2 ripe Roma tomatoes\n1/2 large yellow onion, cut into three or four 1/2-inch rounds\n1 lemon, halved\n3 tablespoons extra-virgin olive oil, plus more for oiling the grill grates \nKosher salt and freshly ground black pepper\n1 teaspoon Worcestershire sauce\n1 teaspoon honey\n1 tablespoon prepared horseradish\nHot sauce, to taste \n2 pounds large shrimp, peeled and deveined\nInstructions:\nPrepare a grill or large grill pan for high heat.\nPut the tomatoes, onion and lemon on a baking sheet. Brush with 1 tablespoon of oil and sprinkle liberally with salt and pepper. Lightly oil the grill grates.\nArrange the tomatoes and onion on the grill. Put the lemon halves cut-sides down on the grill. Cook until charred in spots, rotating the tomatoes and onion slices as needed to ensure even cooking, 6 to 8 minutes. Transfer the grilled vegetables and lemon to the same baking sheet that they were on before. Allow to cool 5 minutes. Leave the grill on high heat.\nCombine the tomatoes and onions in a blender along with the juice of half of the grilled lemon, Worcestershire sauce, honey, horseradish, hot sauce and 1 tablespoon oil. Blend until smooth; the sauce should be the texture of tomato puree. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Pour into a small serving bowl and reserve.\nToss the shrimp with the remaining tablespoon oil and sprinkle liberally with salt and pepper. Grill until lightly charred in spots on both sides and just cooked through, 2 to 3 minutes total. Transfer the shrimp to a large platter and serve with the reserved grilled tomato cocktail sauce. Cut the remaining grilled lemon into wedges and serve on the side.\n", + "ingredients_alternatives": "Tomatoes: bell peppers, cherry tomatoes, grape tomatoes\nOnion: red onion, scallions, shallots\nLemon: lime, orange\nOlive oil: avocado oil, grapeseed oil, walnut oil\nSalt: sea salt\nPepper: black pepper\nWorcestershire sauce: soy sauce, tamari\nHoney: maple syrup, agave nectar\nHorseradish: wasabi, mustard\nHot sauce: sriracha, hot sauce of choice\nShrimp: scallops, lobster, fish" + }, + { + "recipe": "Mussels\n2 pounds mussels, scrubbed and debearded\n4 cloves garlic, smashed and roughly chopped\n1 Roma tomato, roughly chopped\n1/2 small onion, chopped\n2 tablespoons coarsely chopped cilantro leaves\n1-ounce white wine\n2 tablespoons butter\nFreshly cracked black pepper\nInstructions:\nPlace mussels on a large piece of tin foil. Sprinkle garlic, tomato, onions, cilantro. Add a dash of wine, butter and some pepper. Wrap up the edges to keep in the juices and place on the grill. Cook until mussels open. Serve immediately.\n", + "ingredients_alternatives": "Mussels: clams, scallops, shrimp\nGarlic: shallots, scallions, leeks\nRoma Tomato: plum tomatoes, cherry tomatoes\nOnion: red onion, yellow onion\nCilantro: parsley, basil, dill\nWhite wine: chardonnay, sauvignon blanc, pinot grigio\nButter: olive oil, ghee, coconut oil" + }, + { + "recipe": "Chickpea and Leek Soup\n12 ounces (340 grams) chickpeas, soaked overnight, refrigerated\n1 medium potato, peeled\n5 to 6 medium leeks, finely sliced\n1 tablespoon olive oil\n2 cloves garlic, finely sliced\nSalt and freshly ground black pepper\n1 1/2 pints (850 milliliters) chicken or vegetable stock\n2 handfuls Parmesan, grated\nExtra-virgin olive oil\nInstructions:\nRinse the soaked chickpeas, cover with water, and cook with the potato until tender. Remove the outer skin of the leeks, slice lengthways from the root up, wash carefully and slice finely.\nWarm a thick-bottomed pan, and add the tablespoon of oil and the knob of butter. Add the leeks and garlic to the pan, and sweat gently with a good pinch of salt until tender and sweet. Add the drained chickpeas and potato and cook for 1 minute. Add about 2/3 of the stock and simmer for 15 minutes.\nPuree half of the soup in a food processor, and leave the other half chunky. This gives a lovely smooth comforting feel but also keeps a bit of texture. Now, add enough of the remaining stock to achieve the consistency you like. Check for seasoning, and add Parmesan, to taste, to round off the flavors.\nThis is classy enough for a starter, but I like it best for lunch in a big bowl with a good drizzle of my best peppery extra-virgin olive oil, a grinding of black pepper and an extra sprinkling of Parmesan.\n", + "ingredients_alternatives": "Chickpeas: cannellini beans, kidney beans, black beans\nPotato: sweet potato, yam, taro root\nLeeks: onions, scallions, shallots\nOlive oil: avocado oil, grapeseed oil, walnut oil\nGarlic: shallots, green onions\nSalt: kosher salt, sea salt\nBlack pepper: white pepper, pink peppercorns\nStock: vegetable broth, chicken broth, fish broth\nParmesan cheese: pecorino Romano, asiago cheese" + }, + { + "recipe": "Berry Scones with Orange Honey Butter\n1 quart heavy cream\nZest of 1 orange\n1/2 cup honey\nPinch salt\n2 cups all-purpose flour\n3 tablespoons sugar, plus more for sprinkling scones\n1 tablespoon baking powder\n1 teaspoon baking soda\n3/4 teaspoon kosher salt\n3/4 stick cold unsalted butter, cubed\n1 1/2 cups fresh mixed berries (e.g. blueberries, raspberries, blackberries), washed and dried\n3/4 cup buttermilk, (leftover from orange butter), plus more to brush scones\nInstructions:\nYou can do this the old fashioned way and add ingredients to a mason jar, cover with the lid and shake vigorously for 10 minutes, or you can use the food processor.\nIn a food processor bowl add all the ingredients and turn on high. The liquid will slosh, whip and then separate after about 4 minutes. When the mixture separates, (these are the butter solids and buttermilk), stop processing and strain out the buttermilk - there will be just under a cup. Reserve the buttermilk to make the scones. Strain out the butter and squeeze dry. Work the butter a couple of times to bring it together to form a nice ball. Refrigerate butter until ready to use.\nFor the scones:\nPreheat oven to 400 degrees F.\nIn a food processor bowl add flour, sugar, baking powder, baking soda and salt. Add cold butter cubes and pulse until you have the texture of coarse bread crumbs. Transfer to a large mixing bowl, then add 3/4 cup of buttermilk and stir to combine. As it comes together add berries and fold dough to incorporate berries but not break them up too much.\nDrop spoonfuls of dough onto a parchment lined sheet pan. Using a pastry brush, paint the tops of each scone lightly with buttermilk and sprinkle with sugar.\nBake until golden brown, and nice and puffy, about 17 to 20 minutes. Remove from the oven and transfer to a wire rack.\nServe warm with the Orange Honey Butter.\n", + "ingredients_alternatives": "Heavy cream: whole milk, half-and-half, coconut cream\nOrange zest: lemon zest, lime zest\nHoney: maple syrup, agave nectar\nSalt: kosher salt, sea salt\nFlour: all-purpose flour, whole wheat flour, pastry flour\nSugar: granulated sugar, brown sugar, turbinado sugar\nButter: unsalted butter, salted butter, ghee\nBerries: strawberries, cranberries, apricot\nButtermilk: plain yogurt, sour cream, soy milk" + }, + { + "recipe": "Crab Cake Mac N Cheese\nSalt\n1 pound cavatappi or elbow pasta with lines on conchiglie (small fat tube/shell shaped pasta with lines)\n2 tablespoons extra-virgin olive oil\n6 tablespoons butter\n3 ribs celery with leafy tops, finely chopped\n1 medium onion, finely chopped\n1/2 small red bell pepper, seeded and finely chopped\n3 to 4 cloves garlic, finely chopped\n1 bay leaf\nAbout 2 tablespoons freshly chopped thyme leaves, several sprigs\nAbout 1 tablespoon grated lemon zest\nFreshly ground black pepper\n3/4 pound fresh lump crabmeat, picked for shells and flaked\n1 tablespoon seafood seasoning (recommended: Old Bay)\n3 tablespoons all-purpose flour\n2 1/2 cups milk\nFreshly grated nutmeg, to taste\n1 tablespoon Dijon mustard\n1/3 pound, about 1 rounded cup grated sharp white Cheddar\n1/3 pound, about 1 rounded cup shredded Gruyere or Swiss cheese\n3 tablespoons hot sauce (recommended: Frank's Red Hot)\n1 cup panko bread crumbs\nA generous handful flat-leaf parsley, finely chopped\n1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls\nInstructions:\nBring a large pot of water to a boil over medium heat, then salt the water. Add the pasta and cook for 3 to 4 minutes, (it will be undercooked). Cool, drain well and add it to a large bowl.\nMeanwhile, in a medium saucepan, heat 2 tablespoons of extra-virgin olive oil, 2 turns of the pan, and 1 tablespoon of the butter over medium to medium-high heat. Add the celery, onion, red pepper, garlic, bay leaf, thyme, lemon zest, salt and pepper, to taste. Cook to tender, 6 to 8 minutes. Add the crabmeat to the vegetables and season liberally with seafood seasoning. Stir to combine, then remove from heat.\nIn a medium sauce pot, over low heat, melt 3 tablespoons butter and whisk in the flour. Cook for 1 minute, then whisk in the milk and bring to a bubble. Season the sauce with salt, pepper and nutmeg, to taste, and cook for a few minutes, until the mixture coats the back of a spoon. Add the mustard and the cheese and stir in a figure 8 motion. Add the vegetables and crab, sauce to the bowl with the pasta and transfer the mixture to individual baking crocks or a large casserole dish. This can be made ahead to this point and refrigerated.\nPreheat the oven to 375 degrees F.\nTo complete the dish, melt a couple of tablespoons butter in a small skillet, over low heat and add 3 tablespoons hot sauce. Warm through, then add the panko crumbs and toss to evenly coat the crumbs in sauce mixture. Cool the crumbs, then toss in the parsley and 1/2 cup grated Parmigiano -Reggiano cheese. Top the mac n cheese with the spicy crumb mixture. Arrange individual crocks on a baking sheet or put the casserole on baking sheet to catch any drips. Bake until brown and heated through, about 10 minutes. If cooking from cold, the mac n cheese will take 40 to 45 minutes, but add the crumbs the last 10 minutes of baking.\n", + "ingredients_alternatives": "Salt: kosher salt, sea salt\nOlive oil: avocado oil, grapeseed oil, walnut oil\nButter: unsalted butter, clarified butter\nCelery: fennel, leeks, scallions\nOnion: shallots, green onions\nRed Bell Pepper: bell peppers, jalapenos\nGarlic: shallots, green onions\nBay Leaf: thyme, rosemary\nThyme: basil, oregano\nLemon Zest: orange zest, lime zest\nBlack Pepper: freshly ground black pepper, white pepper\nCrabmeat: lobster meat, shrimp\nSeafood Seasoning: Old Bay, Italian seasoning\nFlour: whole wheat flour, all-purpose flour\nMilk: almond milk, soy milk, coconut milk\nNutmeg: cardamom, cinnamon\nDijon Mustard: whole grain mustard, spicy mustard\nCheddar Cheese: goat cheese, feta cheese\nGruyere or Swiss Cheese: goat cheese, feta cheese\nHot Sauce: sriracha, hot sauce of your choice\nPanko Bread Crumbs: crushed crackers, croutons\nParsley: cilantro, basil, dill" + }, + { + "recipe": "Grilled Buffalo Chicken Cobb Salad\n1/4 teaspoon garlic powder\nKosher salt and freshly ground pepper\n1 pound chicken cutlets\nExtra-virgin olive oil, for drizzling\n1 stick (8 tablespoons) unsalted butter, cut into pieces (see Cook's Note)\n1/2 cup hot sauce, such as Frank's RedHot (see Cook's Note)\n1 cup mayonnaise\n1/2 cup buttermilk\n2 tablespoons minced fresh chives\n1/4 teaspoon garlic powder\nKosher salt and freshly ground pepper\n1 head iceberg lettuce, cored and chopped into bite-sized pieces\n1 pint cherry tomatoes, halved\n1 cup blue cheese crumbles\n4 slices bacon, cooked and crumbled\n2 medium carrots, peeled and sliced into thin rounds\n2 center celery stalks and leaves, sliced thin on a bias\n2 hard-boiled eggs, chopped\n1 avocado, chopped\n1 cup corn chips, such as Fritos\nInstructions:\nFor the chicken: Preheat a grill to medium-high heat. Combine the garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Place the chicken cutlets on a large plate or baking sheet and drizzle each piece lightly with the oil. Season both sides of the chicken with the garlic powder blend.\nGrill the chicken, turning once, until cooked through and grill marks appear, 2 to 3 minutes per side. Transfer to a clean platter to rest for 10 minutes, then slice into thin strips and place in a medium bowl.\nPlace the butter and hot sauce in a medium saucepan over medium heat, either on the grill or on a stovetop. Whisk to combine the hot sauce with the butter until melted and smooth. Add to the bowl with the sliced chicken and toss to coat.\nFor the dressing: Whisk together the mayonnaise, buttermilk, chives, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and mix well.\nFor the salad: Arrange the iceberg lettuce on a platter or in individual bowls. Top with rows of the cherry tomatoes, blue cheese crumbles, bacon, carrots, celery, eggs and avocado. Sprinkle the corn chips over the top and spoon over the sliced chicken. Finish with a drizzle of the dressing.\n", + "ingredients_alternatives": "Garlic powder: onion powder, dried thyme, dried oregano\nUnsalted butter: clarified butter, ghee, coconut oil\nHot sauce: Sriracha, Frank's RedHot, Cholula\nMayonnaise: Greek yogurt, hummus, tahini\nButtermilk: heavy cream, sour cream, plain yogurt\nChives: scallions, leeks, shallots\nGarlic powder: onion powder, dried thyme, dried oregano\nKosher salt and freshly ground pepper: Himalayan pink salt, sea salt\nIceberg lettuce: romaine lettuce, spinach, arugula\nCherry tomatoes: grape tomatoes, plum tomatoes, pepperoncini\nBlue cheese crumbles: goat cheese, feta cheese, Parmesan cheese\nBacon: prosciutto, serrano ham, chorizo\nCarrots: beets, turnips, radishes\nCelery: bell peppers, cucumber, zucchini\nHard-boiled eggs: duck eggs, quail eggs, chicken eggs\nAvocado: mango, papaya, kiwi\nCorn chips: tortilla chips, tostadas, pita chips" + }, + { + "recipe": "Hearts of Palm, Corn, Cherry Tomatoes and Avocado Salad with Green Onion-Coconut Dressing\n1 bunch green onions (green part only)\n1 (14 ounce) can coconut milk\n1/4 cup unsweetened shredded coconut (desiccated)\n1/2 cup lime juice\n1 egg\n1/3 teaspoon cayenne pepper\n2 shallots\n2 cloves garlic, chopped to 1 teaspoon\n1 tablespoon honey\n1 1/2 cup olive oil\nSalt and pepper\n1 (12.5 ounce) can hearts of palm, cut in 1/2-inch slices\n1 cup corn kernels blanched\n1 pint cherry tomatoes, halved\n1 avocado, peeled, pitted and cut in medium dice\n1 pound baby lettuce\n1/4 bunch cilantro sprigs, for garnish\nInstructions:\nPlace all the ingredients for the dressing, except oil, salt and pepper, into blender or food processor and puree. Slowly drizzle in oil until thick and creamy. Season, to taste. Toss salad ingredients together, and garnish with cilantro sprigs.\n", + "ingredients_alternatives": "Green onions: scallions, chives, leeks\nCoconut milk: almond milk, cashew milk, soy milk\nUnsweetened shredded coconut: sweetened shredded coconut, desiccated coconut flakes\nLime juice: lemon juice, grapefruit juice\nEgg: tofu, aquafaba\nCayenne pepper: red pepper flakes, paprika\nShallots: scallions, onions, garlic\nGarlic: onions, shallots, leeks\nHoney: maple syrup, agave nectar\nOlive oil: avocado oil, grapeseed oil, walnut oil\nHearts of palm: jackfruit, mushrooms, bell peppers\nCorn kernels: popcorn kernels, quinoa kernels\nCherry tomatoes: grape tomatoes, plum tomatoes\nAvocado: mango, pineapple, kiwi\nBaby lettuce: arugula, spinach, mixed greens\nCilantro sprigs: parsley, basil, dill" + }, + { + "recipe": "Chicken-Chickpea Curry\n4 plum tomatoes, chopped\n2 large shallots, halved\n1 2-inch piece ginger, peeled\n1/2 to 1 jalapeno pepper, seeded\n1 teaspoon curry powder\nKosher salt\n3 tablespoons vegetable oil\n2 15-ounce cans chickpeas, drained and rinsed\n2 cups shredded rotisserie chicken (skin removed)\n2 cups frozen cut okra or sliced fresh okra\n1/4 cup chopped fresh cilantro, plus more for topping\nPlain yogurt and naan bread, for serving (optional)\nInstructions:\nPulse 3 chopped tomatoes, the shallots, ginger, jalapeno, curry powder and 1 teaspoon salt in a food processor until smooth. Heat the vegetable oil in a large Dutch oven or pot over medium-high heat. Add the tomato mixture and cook, stirring often, until darkened and paste-like, 10 to 12 minutes (add water as needed if the mixture is sticking).\nAdd 2 1/2 cups water to the pot and bring to a simmer. Add the chickpeas and cook, stirring often, until the sauce thickens slightly, 8 to 10 minutes.\nStir in the chicken, okra and cilantro. Cook, stirring gently, until the okra is crisp-tender, 2 to 3 minutes. Divide among bowls and top with yogurt, more cilantro and the remaining chopped tomato. Serve with naan.\n", + "ingredients_alternatives": "Plum tomatoes: grape tomatoes, cherry tomatoes, Roma tomatoes\nShallots: scallions, spring onions\nGinger: turmeric, galangal\nJalapeno pepper: serrano pepper, red bell pepper\nCurry powder: garam masala, curry paste\nKosher salt: sea salt\nVegetable oil: olive oil, avocado oil\nChickpeas: cannellini beans, great northern beans\nOkra: eggplant, zucchini\nCilantro: parsley, basil, dill" + }, + { + "recipe": "Spicy Fried Chicken with Dijon Slaw\n4 chicken legs, rinsed and patted dry\n4 chicken thighs, rinsed and patted dry\n4 breasts with the wing attached, rinsed and patted dry\n4 cups yogurt (may substitute with buttermilk)\n1/4 cup sambal\n2 tablespoons garlic, finely minced\n1 tablespoon ginger, finely minced\n2 tablespoons honey\n1/4 cup naturally brewed soy sauce\n1 tablespoon coarse ground black pepper\n2 lemons, juiced\n3 cups panko bread crumbs\n1 tablespoon togarashi\n1 tablespoon paprika\n2 tablespoons sesame seeds\n1 tablespoon cumin\nSalt for seasoning\nCanola oil for frying\n2 tablespoons Dijon mustard\n2 egg yolks\nSalt and black pepper, to taste\n1 cup canola oil\n2 teaspoons mustard seed soaked in the juice of 2 lemons, 1 hour\n1 head cabbage, de-cored and shredded\n1/2 head red cabbage, de-cored and shredded\n1/2 cup sliced green scallions\nInstructions:\nIn a large bowl, mix together the yogurt, sambal, garlic, ginger, honey, soy, black pepper and lemon juice. Mix chicken in the bowl and let marinate at least 4 hours, preferable overnight. In another large bowl, mix together the panko, togarashi, paprika, sesame seeds and cumin. Pull the chicken out of the marinade and season lightly with salt. Place chicken in panko bowl and completely coat the chicken. Heat oil to 350 degrees and fry until brown. May have to do heat transfer on the larger pieces, (Pulling the chicken out of the fryer and resting for 3 to 5 minutes, before finishing the frying.) Drain on paper towels and season again lightly with salt.\nIn a food processor add the Dijon and egg yolks and season. While running on high speed, slowly drizzle in the oil in the beginning to emulsify then pour the rest in. Add the mustard seeds and lemon juice, pulse to mix and check for seasoning. Toss the 2 cabbages, scallions and 1/2 of the dressing. Add more dressing if needed and let slaw sit 30 minutes in the refrigerator before serving.\nPLATING On a huge platter, pile the slaw in the middle and surround with chicken. Munch!\nBEVERAGE House made lemonade spritzer (2 parts lemon juice, 1 part lime juice, 1 part sugar, 3 parts soda water, serve on ice.)\n", + "ingredients_alternatives": "Chicken: turkey, duck, pork, beef\nYogurt: buttermilk, sour cream, Greek yogurt\nSambal: hot sauce, sriracha, gochujang\nGarlic: shallots, green onions\nGinger: galangal, wasabi\nHoney: maple syrup, agave nectar\nSoy sauce: tamari, coconut aminos\nBlack pepper: white pepper, pink peppercorns\nLemons: oranges, grapefruits, limes\nPanko bread crumbs: crushed crackers, croutons\nTogarashi: curry powder, cumin\nPaprika: smoked paprika, chipotle powder\nSesame seeds: sunflower seeds, pumpkin seeds\nCumin: coriander, caraway seeds\nSalt: kosher salt, Himalayan pink salt\nCanola oil: olive oil, avocado oil\nDijon mustard: whole-grain mustard, spicy brown mustard\nEgg yolks: duck eggs, quail eggs\n" + }, + { + "recipe": "Avocado Rose Eggs Benedict\n3 large egg yolks\n1 tablespoon lemon juice\n1 tablespoon hot water\n1 stick unsalted butter, melted and hot\nKosher salt \n4 thick slices whole-grain bread\n2 tablespoons unsalted butter, at room temperature\n1 cup thinly sliced radishes \n2 firm but ripe avocados, cut in half, pitted and peeled\n4 large eggs\n4 sprigs fresh cilantro or dill\nCoarse sea salt\nInstructions:\nFor the hollandaise sauce: Place the yolks, lemon juice and water into a blender and blend for 1 minute. With the blender running, pour the butter through open hole of the blender lid. Season with salt and pour into the top of a double boiler set over hot water to keep warm.\nFor the toast: Toast the bread until golden, then spread with 1 tablespoon butter. Divide the bread among 4 plates, butter-side up, and spread some of the radishes evenly over them (reserve some radishes for topping). Lay an avocado half on a cutting board cut-side down and slice thinly, crosswise (thinner slices are easier to roll). Put the flat side of your knife along the side of the avocado. Press the knife against the slices and they will fan out, overlapping each other. Starting from the thin end, curl the avocado slices into a cylinder toward the center. Continue curling the avocado slices until you get a 3- to 4-inch circle that looks like a rose. Repeat with the remaining avocado halves; set aside.\nHeat the remaining tablespoon butter in a large nonstick skillet over medium heat. Crack the eggs into the skillet and cook until the whites have set and the yolks are still runny. Put 1 egg on each toast, top with the avocado flowers, using a spatula to transfer each to a toast, and garnish with the sliced radishes and sprigs of dill or cilantro. Sprinkle with coarse salt. Serve with the hollandaise sauce on the side.\n", + "ingredients_alternatives": "Egg yolks: goose eggs, duck eggs\nLemon juice: lime juice, grapefruit juice\nHot water: warm water, boiling water\nUnsalted butter: clarified butter, ghee\nBread: baguette, ciabatta, crusty bread\nButter: cultured butter, browned butter\nRadishes: daikon, jicama, lotus root\nAvocados: mangoes, papayas, kiwis\nCilantro or dill: parsley, basil, tarragon" + }, + { + "recipe": "Haricots Verts with Rosemary\n1/2 pound haricots verts, ends trimmed\n1 tablespoon lemon-olive oil, homemade, recipe follows or store-bought, or plain extra-virgin olive oil\n1 sprig rosemary\nKosher or fine sea salt and freshly ground black pepper\n1 lemon, zested\n2 cups extra-virgin olive oil\nInstructions:\nBring a large pot of salted water to a boil over high heat. Slip in the beans and cook until bright green and crisp-tender. Remove the beans to an ice bath to shock, then drain and pat dry with paper towels.\nGently heat the olive oil and rosemary in a large, deep skillet over low heat until the rosemary is softened and very fragrant, 4 to 5 minutes. Remove the rosemary sprig, raise the heat to medium-high, and add the string beans. Toss to coat with the rosemary-lemon scented oil until the beans are heated through. Season with salt and pepper, to taste. Serve warm or at room temperature.\nLemon-Infused Olive Oil:\nPut the lemon zest in a small pot and pour in 2 cups extra-virgin olive oil. Place over low heat and simmer for 15 minutes. Cool completely and transfer to a jar with a tight-fitting lid. Keep tightly sealed at room temperature for up to 2 weeks. Dress grilled chicken or any simply vegetable with the oil. When tomatoes are in season, a simple dish of sliced tomato dressed with this oil and a sprinkling of oregano is a meal unto itself.\n", + "ingredients_alternatives": "Haricots verts: green beans, snap peas, snow peas\nLemon-olive oil: citrus-infused olive oil, lemon juice with olive oil\nRosemary: thyme, sage, oregano\nKosher salt: sea salt\nFreshly ground black pepper: white pepper, pink peppercorns\nLemon: Meyer lemon, Key lime\nExtra-virgin olive oil: avocado oil, grapeseed oil" + }, + { + "recipe": "Spicy Middle-Eastern Alligator with Rice Pilaf and Tabbouleh Salad\n3 egg whites, beaten\n2 cloves garlic, minced\n2 teaspoons fresh lemon juice\n1 teaspoon red chili powder\n10 to 12 alligator fillets\nOlive oil, for sauteing\nSalt\nTabbouleh salad, recipe follows\nRice pilaf, recipe follows\n1/3 cup bulgur wheat\n2 lemons, juiced\nSalt and pepper\n6 to 8 large bunches parsley\n2 to 3 tomatoes, finely diced \n4 whole scallions, white and green parts thinly sliced \n3 tablespoons olive oil\n4 tablespoons butter\n1 cup uncooked white rice \n1 cup egg noodles\nSalt \nInstructions:\nIn a large bowl, thoroughly combine the beaten egg whites, garlic, lemon juice, and red chili powder. Using a meat tenderizer, pound all of the alligator fillets until they are tender. Marinate the alligator in the egg white mixture for about 20 minutes. \nIn a large skillet, heat the olive oil over medium-high heat. Remove the alligator fillets from the marinade and sprinkle them with salt. Carefully place the alligator fillets in the pan, and saute them until browned. Work in batches as necessary. Flip the fillets with tongs or with a spatula, and cook until browned on the other side, and the meat is cooked through.\nIn a medium bowl, cover the bulgur wheat with warm water and allow it to soak for approximately 20 minutes. Pour the bulgur wheat into a strainer, and then squeeze out all of the excess water. Mix the lemon juice, salt, and pepper with the bulgur wheat and set aside. \nWash the parsley, and dry it thoroughly. Chop the parsley very finely and combine it, along with the tomatoes and scallions, with the bulgur wheat mixture. Stir the olive oil into the salad until it is thoroughly covered. Add more lemon juice, salt, or pepper as desired, to adjust the taste.\nIn a large saucepan, melt the butter over high heat. Add the rice and noodles to the pan, and fry them in the butter. Add approximately 1 1/2 cups of water to the pan and lower the heat to medium-low. Cover the pan with a tightly-fitting lid, and allow the rice mixture to steam until all the water is absorbed. Season with salt, to taste.\n", + "ingredients_alternatives": "Egg whites: 3 large eggs, separated\nGarlic: 2 cloves, minced or 1 small onion, finely chopped\nLemon juice: 2 tablespoons fresh lemon juice or 1 tablespoon apple cider vinegar\nRed chili powder: 1 teaspoon smoked paprika or 1/2 teaspoon cayenne pepper\nAlligator fillets: 1 pound catfish fillets or 1 pound tilapia fillets\nOlive oil: canola oil or avocado oil\nSalt: kosher salt or sea salt\nTabbouleh salad: 1 cup cooked bulgur wheat, 1 cup chopped fresh parsley, 1/2 cup chopped fresh mint, 1/4 cup chopped fresh cilantro, 1/4 cup chopped scallions, 1/4 cup chopped tomato, 2 tablespoons lemon juice, 2 tablespoons olive oil, Salt and pepper to taste\nRice pilaf: 1 cup uncooked white rice, 2 cups water, 1 tablespoon olive oil, Salt and pepper to taste\nButter: unsalted butter or ghee\nUncooked white rice: brown rice or jasmine rice\nEgg noodles: homemade egg noodles or store-bought egg noodles\nSalt: kosher salt or sea salt" + }, + { + "recipe": "Morwong Cru\n1 1/2 pounds haddock or bream fillets, cut into 1/2-inch cubes.\n2 small onions, finely sliced.\nJuice of 6 lemons\n4 ounces cucumber, finely diced\n4 ounces carrot, finely diced\n4 ounces celery, finely diced\nInstructions:\nPlace fish, onion and lemon juice in a bowl. Cover with a cloth and place in the refrigerator for 12 hours. When 'cooked' strain off lemon juice and stir in chopped vegetables. Serve this mixture chilled with coconut mayonnaise dressing in a separate bowl.\n", + "ingredients_alternatives": "Haddock or Bream: cod, salmon, tilapia\nOnions: scallions, shallots, red onion\nLemons: oranges, grapefruits, limes\nCucumber: zucchini, yellow squash, bell peppers\nCarrot: beetroot, red bell pepper, red cabbage\nCelery: fennel, parsley root, dandelion greens" + }, + { + "recipe": "Country Ham and Fried Egg on Angel Biscuits\n2 1/2 cups all-purpose flour, plus more for rolling\n2 tablespoons sugar\n2 1/2 teaspoons baking powder\n2 teaspoons instant yeast\n3/4 teaspoon fine salt\n1/4 cup vegetable shortening\n1/4 cup (1/2 stick) cold unsalted butter, cut into pats\n1 cup milk, at room temperature\nCooking spray, to coat\n1/4 cup heavy cream, for brushing on top\n4 tablespoons unsalted melted butter, for brushing on top\n4 tablespoons unsalted butter, divided\n4 large eggs\nKosher salt and freshly ground black pepper\n4 ounces (1/4 pound) country ham, sliced paper thin*\nSweet variation: Whipped cream and blackberry topping, recipe below\n1 cup fresh blackberries\n1/2 cup sugar\nWhipped cream, to top\nInstructions:\nWhisk together the flour, sugar, baking powder, yeast, and salt in a large bowl. Cut in the shortening and 1/4 cup butter pats until pea-size bits remain. Add the milk and gently stir until combined. The dough will be wet.\nTransfer the dough to a well-floured surface and gently pat into a 9-inch round that is 1-inch thick. Cut the dough into 2-inch rounds using a cookie cutter. Transfer the rounds to a parchment paper-lined baking sheet that has been lightly coated with cooking spray. Cover with a clean kitchen towel and let sit at room temperature for 1 hour. Remove the towel and cover with plastic wrap and place in the freezer for 1 hour and up to 24 hours.\nCook's Note: The longer the biscuits stay in the freezer, the lighter and fluffier they become. You can make ahead and just bake off a few as you need them.\nPreheat the oven to 400 degrees F. Brush the tops of the biscuits with the heavy cream and bake until golden brown, about 15 minutes. Remove from the oven and brush the tops with the melted butter. Let cool slightly, then sprinkle the top with black pepper and slice open.\nHeat 1 tablespoon of the unsalted butter in a small (6-inch) nonstick saute pan over medium-high heat until it begins to sizzle. Add one egg at a time, season top with salt and pepper and cook until the white is set, gently flip over and continue cooking for another minute or so. Flip so the top side is up. Place a few slices of ham on the bottom biscuit and top with the egg, place the other half of the biscuit on top and serve immediately.\n*Cook's Note: It's American prosciutto .\nBlackberry topping:\nMacerate the berries with the sugar in a bowl for about 30 minutes. Put some of the berries on the bottom half of the biscuit. Add whipped cream and top with the other half of the biscuit.\n", + "ingredients_alternatives": "Flour: whole wheat flour, pastry flour\nSugar: brown sugar, granulated sugar\nBaking powder: baking soda, cornstarch\nInstant yeast: active dry yeast, rapid rise yeast\nFine salt: kosher salt, sea salt\nShortening: coconut oil, ghee\nButter: ghee, duck fat\nMilk: almond milk, soy milk\nCooking spray: olive oil, avocado oil\nHeavy cream: goat's milk, sheep's milk\nCountry ham: prosciutto, serrano ham\nSweet variation: maple syrup, honey\nBlackberries: blueberries, raspberries" + }, + { + "recipe": "Wanjajeon\n4 ounces firm tofu, drained\n8 ounces ground beef (see Cook's Note) \n8 ounces ground pork \n1 teaspoon soy sauce \n1 teaspoon toasted sesame oil \n4 cloves garlic, grated (about 1 tablespoon) \n1 scallion, finely chopped (about 1 tablespoon) \nKosher salt \n1 cup all-purpose flour \n3 large eggs \n1/4 cup plus 2 tablespoons vegetable oil, or more as needed \n2 tablespoons soy sauce\n2 tablespoons distilled white vinegar \n1/4 teaspoon sugar \n1/4 teaspoon gochugaru (Korean red chile flakes), optional \nInstructions:\nPosition a rack in the center of the oven and preheat the oven to 250 degrees F.\nFor the meatballs: Place the tofu in a piece of cheesecloth or a kitchen towel and wring dry, squeezing to remove as much water as possible. (This also breaks up the tofu into small crumbles.) Crush any remaining large pieces of tofu by rubbing them between your fingers. It should all be finely crumbled and there should not be any big chunks left. \nCombine the crumbled tofu, beef, pork, soy sauce, sesame oil, garlic, scallion and 1/4 teaspoon salt in a large bowl. Mix with your hands until the ingredients are well incorporated and the mixture comes together. \nScoop the meat mixture into 18 to 20 meatballs (about 1 1/2 tablespoons each; see Cook's Note), placing them on a large baking sheet or plate. Roll each portion into a ball, then flatten into a 1/2-inch-thick patty, about 1 1/2 inches in diameter. \nAdd the flour to a large rimmed plate and whisk the eggs in a medium bowl. Heat a large nonstick skillet with 3 tablespoons of the oil over medium-low heat. \nDredge each patty in the flour, coating well on all sides. Smooth out any rough, uneven edges and shape the patty neatly. Working with one at a time, shake off excess flour, then dip and roll the patty around in the egg, making sure to coat thoroughly with no flour peeping through. (All the patties can be dredged and sitting in flour, but be sure to dip the patties in the egg one at a time.) Gently place the egg-coated patty in the heated skillet -- most of the egg will drip off to the bottom, creating a desirable \\u201cskirt\\u201d that will be served on top. (Do not move the patties around as the top needs to be clean and free of brown bits.) Repeat to add 8 or 9 more patties, or as many as will fit in the skillet without crowding. \nCook without disturbing until the patties are light golden underneath, 4 to 5 minutes. Carefully flip and cook until the other side is light golden, 4 to 5 minutes more. \nTransfer the cooked patties to a baking sheet fitted with a wire rack and keep warm in the oven. \nWipe the skillet clean with a paper towel and heat another 3 tablespoons oil over medium-low heat before cooking the next batch of patties. \nFor the dipping sauce: Combine the soy sauce, vinegar, 2 tablespoons water, sugar and gochugaru (if using) in a small bowl and whisk until the sugar is dissolved. Serve with the wanjajeon. \n", + "ingredients_alternatives": "Tofu: tempeh, seitan, vegan sausage\nGround beef: ground turkey, ground chicken, veggie burgers\nGround pork: ground chicken, ground turkey, vegan sausage\nSoy sauce: tamari, coconut aminos\nToasted sesame oil: rice vinegar, balsamic vinegar\nGarlic: shallots, onions\nScallion: green onions, leeks\nKosher salt: sea salt\nFlour: whole wheat flour, all-purpose gluten-free flour\nEggs: egg replacers (such as Ener-G Egg Replacer or flaxseed meal mixed with water)\nVegetable oil: canola oil, grapeseed oil, sunflower oil\nSoy sauce: fish sauce, nama shoyu\nDistilled white vinegar: apple cider vinegar, white wine vinegar\nSugar: maple syrup, agave nectar\nGochugaru (Korean red chile flakes): sriracha, gochujang" + }, + { + "recipe": "Veal Hanson\n2 pounds veal loin, pounded 1/2-inch thick (can substitute chicken breasts)\nSalt and pepper\nFlour, for dredging\n3 tablespoons olive oil\n3 tablespoons butter\n1 cup molasses porter\n1/4 cup Marsala\n1/4 cup chicken stock\n1 1/2 cups cremini and shiitake mushrooms, quartered including stems with tip removed\nServing suggestion: fettuccini, which has been tossed with a bit of olive oil, freshly grated Parmesan cheese, and a handful of freshly chopped parsley\nInstructions:\nTake each slice of veal loin and pound between layers of plastic wrap until each is about 1/2-inch thick.\nSeason lightly with salt and pepper on both sides, then dredge in flour. Heat olive oil and butter in a large saute pan over medium high heat. Shake off excess flour and saute cutlets for about 2 minutes per side, until lightly browned.\nPut aside on a cooling rack on top of a baking sheet. Add porter, Marsala, and chicken stock to saute pan. Let reduce on high heat for about 5 minutes. After liquid has reduced by 1/4, add the mushrooms. Reduce heat and let simmer until mushrooms soften and sauce slightly thickens, about 7 minutes.\nAdd veal back to sauce to warm.\n", + "ingredients_alternatives": "Veal loin: chicken breast, pork tenderloin\nSalt and pepper: other seasonings like paprika, thyme, rosemary\nFlour: cornstarch or arrowroot powder\nOlive oil: avocado oil, grapeseed oil\nButter: coconut oil, ghee\nMolasses porter: brown sugar, maple syrup\nMarsala: Madeira wine, port wine\nChicken stock: vegetable broth, chicken broth\nMushrooms: other types of mushrooms like shaggy ink cap, chanterelles, or even oyster mushrooms\nFettuccini: other pasta shapes like spaghetti, linguine, or even rice noodles" + }, + { + "recipe": "Wild Boar Floridian Sausage\n3 1/3 pounds wild boar meat\n3/4 pound fatback \n1 tablespoon fennel seeds \n2 teaspoons anise seeds \n2 teaspoons mixed-color peppercorns \n1/4 cup fresh sage leaves \n2 tablespoons fresh thyme leaves\n24 grams sea salt \n1/2 teaspoon sweet paprika\nPinch of cayenne pepper \n5 cloves garlic \nZest of 1 lemon\nZest of 1 lime\nZest of 1 orange\n1 length of fresh hog casing\nInstructions:\nDice the wild boar meat and fatback into cubes that will easily fit into a meat grinder. Partially freeze the meat and fatback to facilitate grinding, about 1 hour.\nWhile your meat is freezing, toast the fennel seeds, anise seeds, and peppercorns in a dry pan on the stovetop until fragrant, and grind them in a spice grinder. Mix the ground fennel seeds, anise seeds and peppercorns with the sage, thyme, salt, paprika, cayenne, garlic and citrus zests in a large bowl.\nWhen the meat and fatback are almost frozen, remove them from the freezer, and mix them with the other ingredients. Grind everything together through a medium-size die. Add a couple ice cubes at the end of the grinding to push out the last bit of meat in your grinder. Mix the meat vigorously in a stand mixer for a few minutes until the whole batch is very sticky. Pump the mixture into the sausage casings, and twist to create links of your preferred size (8 inches is ideal).\n", + "ingredients_alternatives": "Wild Boar Meat: Venison, elk, bison\nFatback: Bacon, pancetta\nFennel Seeds: Coriander seeds, caraway seeds\nAnise Seeds: Star anise, fennel seeds\nMixed-Color Peppercorns: Black peppercorns, white peppercorns\nSage Leaves: Rosemary, oregano\nThyme Leaves: Basil, marjoram\nSea Salt: Himalayan pink salt, kosher salt\nSweet Paprika: Smoked paprika, chipotle powder\nCayenne Pepper: Red pepper flakes, chili powder\nGarlic: Shallots, scallions\nLemon Zest: Grapefruit zest, tangerine zest\nLime Zest: Orange zest, grapefruit zest\nOrange Zest: Lemon zest, lime zest\nHog Casings: Beef casings, sausage casings" + }, + { + "recipe": "Spicy Coconut Curried Lobster on a bed of Jasmine Rice\n2 tablespoons extra-virgin olive oil\n3 Scotch bonnet peppers, minced\n1 red pepper, julienned\n1 red onion, sliced thinly lengthwise\n1 teaspoon curry paste\n2 cups fish stock\n2 cans coconut milk\n3 lobsters, boiled, meat removed and chopped\n1/4 cup milk\n2 tablespoons unsalted butter\n1 can pineapple chunks, juice drained\n1 teaspoon kosher salt\n2 tablespoons sugar\n4 scallions, chopped\n1 cup cilantro leaves, chopped, plus extra for garnish\n1 cup flaked coconut, toasted\nJasmine Rice, recipe follows\nWater\n2 cups jasmine rice\n1 teaspoon kosher salt\n1 teaspoon freshly ground black pepper\n1 teaspoon sugar\nToasted coconut, to taste\nInstructions:\nIn a large saucepan, heat the olive oil over medium-high heat. Sweat the peppers and onion in the olive oil until they become tender, about 5 to 7 minutes. Add the curry paste, fish stock, and coconut milk to the pan, reduce the heat to a simmer, and cook for approximately 20 minutes. Add the lobster meat to the pan and simmer for another 20 minutes, letting the mixture reduce.\nAdd the milk, butter, pineapple chunks, salt and sugar to the pan and stir with a wooden spoon to combine. Finally, add the scallions and cilantro to the pan and simmer for 2 more minutes. Serve on a bed of jasmine rice and garnish with chopped cilantro and toasted coconut.\nBring just enough water to cover the rice to a boil in a medium sized pot over high heat. Add the rice to the pot, lower the heat to medium-low, and cover with a lid. Steam the rice until it is cooked through yet still firm, about 15 minutes. Drain off the excess water, and season with salt, pepper, sugar and coconut, to taste.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nScotch bonnet peppers: habanero peppers, Thai bird's eye chili peppers\nRed pepper: bell pepper, red bell pepper\nOnion: yellow onion, white onion\nCurry paste: Indian curry powder, Thai red curry paste\nFish stock: vegetable broth, chicken broth\nCoconut milk: almond milk, soy milk\nLobsters: shrimp, crab\nMilk: almond milk, soy milk\nButter: ghee, vegan butter\nPineapple chunks: mango chunks, papaya chunks\nKosher salt: sea salt\nSugar: honey, maple syrup\nScallions: green onions, shallots\nCilantro: parsley, basil\nFlaked coconut: shredded coconut, desiccated coconut\nJasmine Rice: brown rice, quinoa\nWater: sparkling water, seltzer water" + }, + { + "recipe": "Muffinlettas\n4 English muffins, cut in half through centers and toasted\n8 slices provolone cheese\n6 ounces salami slices (Hormel®) *Available in most TARGET® stores where fresh groceries are sold\n8 ounces cooked deli ham (Hormel®)\n½ cup Market Pantry® Spanish Salad Olives Sliced with Pimentos, rinsed and drained\n8 pepperoncini, rinsed and drained, stems removed\nInstructions:\nPlace the muffins on your work surface, cut sides up. On each muffin, stack 1 piece cheese, 3 slices salami, 2 slices ham, 1 tablespoon olives, and 1 pepperoncini.\n", + "ingredients_alternatives": "English muffins: whole wheat bread, baguette, ciabatta\nProvolone cheese: cheddar cheese, gouda cheese, mozzarella cheese\nSalami slices: prosciutto, capicola, pepperoni\nDeli ham: turkey breast, roast beef, chicken breast\nSpanish salad olives: Kalamata olives, pitted green olives, Castelvetrano olives\nPepperoncini: banana peppers, pimientos, pickled peppers" + }, + { + "recipe": "Raspberry Iced Tea Punch\n2 nectarines, pitted and sliced\n1 pint fresh raspberries\n1 lemon, sliced\n20 fresh mint leaves, plus more for garnish\n3 cups tea, freshly brewed, sweetened to taste and chilled\n1 bottle sparkling white wine\nIce\nInstructions:\nFill a large pitcher with the nectarines, raspberries, lemon and mint. Then add your tea and let sit for about 5 minutes to infuse. Once you're ready to serve add the sparkling white wine. Pour in glass with ice. Garnish with mint.\n", + "ingredients_alternatives": "Nectarines: peaches, plums, apricots\nRaspberries: blueberries, strawberries, blackberries\nLemon: oranges, grapefruits, limes\nMint: basil, lemon balm, rosemary\nTea: herbal tea, green tea, black tea\nSparkling white wine: prosecco, cava, champagne" + }, + { + "recipe": "Hummingbird Cake\nNonstick cooking spray, for the pans\n3 cups all-purpose flour, plus more for the pans\n1 1/2 teaspoons ground cinnamon\n1 teaspoon baking soda\n1 teaspoon kosher salt\n1/2 teaspoon ground nutmeg\n1 1/2 cups granulated sugar\n1 1/2 cups canola oil\n1 cup sweetened coconut flakes\n2 teaspoons pure vanilla extract\n3 large eggs\n3 very ripe large bananas, mashed (1 1/2 to 2 cups)\nOne 8-ounce can crushed pineapple\n1 cup pecans, toasted and chopped\nDried pineapple rings, for decorating\nToasted coconut chips, for decorating\n1 cup (2 sticks) unsalted butter, at room temperature\n5 cups confectioners' sugar\n1/4 cup buttermilk\n2 teaspoons pure vanilla extract\n1/4 teaspoon kosher salt\nInstructions:\nFor the cake: Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick cooking spray and coat the insides lightly with flour, knocking excess out.\nWhisk together the flour, cinnamon, baking soda, salt and nutmeg in a large bowl.\nBeat together the granulated sugar, oil, coconut flakes, vanilla, eggs, bananas and crushed pineapples in a separate medium bowl. Pour the wet ingredients into the dry ingredients and whisk until completely combined. Fold in the pecans.\nDivide the batter among the prepared cake pans. Bake until a toothpick inserted in the center comes out clean or the cakes bounce back when lightly pressed with a finger, 20 to 25 minutes. Allow to cool for 30 minutes before removing from the pans and cooling completely on a wire rack. Once completely cooled, level the tops using a serrated knife.\nFor the buttermilk frosting: In the meantime, beat the butter in a stand mixer until fluffy, about 2 minutes. Add the confectioners' sugar 1 cup at a time, beating after each addition until smooth and fluffy. Add the buttermilk, vanilla and salt and beat just to combine. Refrigerate until ready to use.\nUse the buttermilk frosting to assemble the cake and decorate with dried pineapple rings and coconut chips. \n", + "ingredients_alternatives": "Nonstick cooking spray: silicone spray or line a baking sheet with parchment paper\nFlour: whole wheat flour, bread flour, pastry flour\nCinnamon: nutmeg, cardamom, ginger\nBaking soda: baking powder, cornstarch\nSalt: kosher salt, sea salt, Himalayan pink salt\nNutmeg: mace, ground ginger, ground cloves\nSugar: brown sugar, maple syrup, honey\nCanola oil: olive oil, avocado oil, grapeseed oil\nCoconut flakes: shredded coconut, desiccated coconut\nVanilla extract: almond extract, lemon extract, orange extract\nEggs: duck eggs, goose eggs, quail eggs\nBananas: plantains, yams, taro root\nCrushed pineapple: fresh pineapple, tropical fruit blend\nPecans: walnuts, hazelnuts, cashews\nDried pineapple rings: dried fruit, fruit leather, fruit rolls\nToasted coconut chips: shredded coconut, toasted coconut flakes\nButter: ghee, clarified butter, cultured butter\nConfectioners' sugar: powdered sugar, granulated sugar, turbinado sugar\nVanilla extract: almond extract, lemon extract, orange extract" + }, + { + "recipe": "\\Macro\\ Platter\n1/4 cup raw brown rice\n1/3 cup chopped kale (2-inch square pieces)\n1/3 cup chopped broccoli\n1/3 cup sliced sweet potatoes (1/4-inch pieces)\n1 hard-boiled egg\n1/3 cup chopped avocado\nInstructions:\nPlace the brown rice in a saucepan with 1/2 cup water. Bring to a boil, reduce the heat to low and simmer, covered, until almost all the water is absorbed, approximately 40 minutes. \nIn a pot with a steamer basket, bring a small amount of water to a boil. Add the kale to the basket and steam for about 10 minutes, making sure to add more water if needed; set aside. Add the broccoli to the steamer basket and steam for about 6 minutes; set aside. Add the sweet potatoes and steam until just tender, 10 to 20 minutes. (Alternatively, if space allows, steam the vegetables together, making sure to remove each type as it cooks.) \nPlace the rice, kale, broccoli and sweet potatoes into different sections of a compartmentalized lunch box. Cut the egg in slices, if desired, and place in another section. Finally, add the avocado.\n", + "ingredients_alternatives": "Rice: quinoa, millet, buckwheat\nKale: spinach, chard, collard greens\nBroccoli: cauliflower, Brussels sprouts\nSweet potatoes: yams, plantains\nEgg: tofu, tempeh, seitan" + }, + { + "recipe": "Honey-Mustard Dressing\n1/4 cup plus 1 tablespoon Djion mustard\n1/4 cup honey\n1/4 cup cider vinegar\n1 1/2 teaspoons kosher salt\n1/4 cup plus 2 tablespoons vegetable oil, like soy, peanut, or corn\nInstructions:\nIn a medium bowl, whisk together the mustard, honey, vinegar, and salt. Gradually whisk in the oil to make a creamy dressing. Use immediately or store in the refrigerator, covered, for up to 3 days.\n", + "ingredients_alternatives": "Djion mustard: whole grain mustard, spicy brown mustard, or Dijon mustard\nHoney: maple syrup, agave nectar, or coconut sugar\nCider vinegar: apple cider vinegar, white wine vinegar, or balsamic vinegar\nKosher salt: sea salt\nVegetable oil: canola oil, sunflower oil, or avocado oil" + }, + { + "recipe": "Sweet Plantain Soup with Pineapple Blood Orange Salsa\n1/2 cup diced fresh pineapple\n1 blood orange, peel and pith removed, cut into supremes and diced\n1 tablespoon finely chopped fresh ginger\n1 serrano chile, stemmed, seeded, and minced\n2 tablespoons fresh lime juice\n1 salt\n1/4 teaspoon pepper\n1 1/2 tablespoons unsalted butter\n2 large ripe plantains, peeled and sliced on the diagonal into 1 1/2inch pieces\n2 teaspoons dried oregano, crumbled\n2 leeks, white parts only, well rinsed and finely sliced\n2 medium parsnips, peeled and finely chopped\n3 cups chicken stock\n3 cups milk\nJuice of 1/2 lemon\n1 teaspoon salt\n1/4 teaspoon freshly ground black pepper\nInstructions:\nIn a small glass bowl, combine all the ingredients for the salsa and toss together gently. Cover and refrigerate for up to 4 hours before using. In a large heavy skillet, heat the butter over medium heat. Add the plantains with their flat sides down and saute for about 2 minutes, or until slightly softened but not brown. Turn to the other side, add the oregano, leeks and parsnips, cover the pan and cook until all the vegetables are tender, about 10 minutes, stirring occasionally. Transfer the vegetables to a food processor and puree until smooth, pulsing the machine and scraping down the sides of the machine as necessary. Add 2 cups of the chicken stock, puree to mix, and transfer the mixture to a medium saucepan. Whisk in the remaining chicken stock and the milk, add the lemon juice, and place the pan over mediumhigh heat. When the soup comes to a boil, reduce the heat to low, cover the pan and simmer for 10 minutes, stirring occasionally. Add the salt and pepper. Serve in shallow soup bowls, garnished with a dollop of the salsa.\n", + "ingredients_alternatives": "Pineapple: mango, papaya, kiwi\nBlood orange: grapefruit, tangerine\nGinger: turmeric, galangal\nSerrano chile: jalapeno, habanero\nLime juice: lemon juice, grapefruit juice\nUnsalted butter: coconut oil, ghee\nPlantains: yuca, cassava\nLeeks: onions, scallions\nParsnips: turnips, rutabaga\nChicken stock: vegetable broth, fish stock\nMilk: almond milk, soy milk, coconut milk" + }, + { + "recipe": "Orecchiette with Clams and Broccoli\nKosher salt\n12 ounces orecchiette\n2 cups grated broccoli florets (grated on the large holes of a box grater)\n1/4 cup breadcrumbs\n3 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for drizzling\n4 cloves garlic, thinly sliced\n1/2 teaspoon red pepper flakes\n24 littleneck clams, scrubbed\n1/4 cup dry white wine\n2 tablespoons unsalted butter\nInstructions:\nBring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the grated broccoli during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain.\nMeanwhile, combine the breadcrumbs and 2 teaspoons olive oil in a small nonstick skillet over medium heat. Season with salt and cook, stirring occasionally, until golden brown, about 5 minutes; remove to a bowl.\nHeat the remaining 3 tablespoons olive oil with the garlic in a separate pot over medium-high heat. Cook until the garlic is just golden, about 3 minutes. Add the red pepper flakes, clams and wine. Cover and cook until the clams open, 5 to 7 minutes; remove the clams to a bowl using a slotted spoon (discard any unopened clams). Add the butter, pasta, broccoli and 1/2 cup of the reserved cooking water to the pot; cook, stirring, until the pasta is well coated, about 1 minute. Gradually add the remaining 1/2 cup cooking water if the pasta seems dry.\nStir the clams and any juices into the pasta. Drizzle each serving with olive oil and sprinkle with the breadcrumbs.\n", + "ingredients_alternatives": "Kosher salt: sea salt\nOrecchiette: pappardelle, spaghetti, linguine\nBroccoli: cauliflower, Brussels sprouts\nBreadcrumbs: crushed crackers, croutons, panko breadcrumbs\nOlive oil: avocado oil, grapeseed oil, walnut oil\nGarlic: shallots, green onions\nRed pepper flakes: cayenne pepper, paprika\nClams: mussels, scallops, shrimp\nWhite wine: chardonnay, pinot grigio, sauvignon blanc" + }, + { + "recipe": "Fig, Cream Cheese and Mint Tart\n1lb 2oz/500g homemade or store-bought short pastry\nAll-purpose flour, for dusting\n1 generous cup/9 1/2 fl oz/260ml whipping cream\n3/4 generous cup/5 1/2oz/165g cream cheese\n3 big squidges of honey\n1 tbsp Marsala (optional)\n12 to 16 figs, each cut into 6 pieces\nHandful of green shelled pistachios, walnuts, or pecans, halved\n1 bunch of fresh mint, ripped or roughly torn\nInstructions:\nPreheat the oven to 350 degrees F (180 degrees C). \nRoll out the pastry on a floured counter to the thickness of a 1-cent piece and use it to carefully line the pan. Homemade pastry is short and so will be quite crumbly. Don't be alarmed by this, you can patch it together in the pan. Take a small ball of the pastry (the size of a nickel) and use it to gently ease the dough down into the pan. Press the handle of a wooden spoon against the pastry all round the edges to coax it into the fluted grooves. Trim off the excess around the top and run a thin knife around between the pastry and the edge of the pan to loosen. Put in the refrigerator for about 15 minutes, or until firm. \nRemove the tart from the refrigerator. Take a piece of parchment paper slightly larger than the pan and scrunch it up, then unscrunch it and line the pan with it. Fill it with pie weights or dried beans and \\blind bake\\ in the oven for 20 to 25 minutes, or until the pastry feels sandy to the touch. Remove the paper and bake for an additional 5 minutes. Remove from the oven and set aside. \nFor the filling, put the cream in a bowl and whip until beginning to thicken, then fold it into the cream cheese and mix with the honey and Marsala, if using. Put the filling in the tart case, then arrange the figs on top and scatter over the nuts and mint. Serve with a sweet wine such as Asti. \nFigs and mint are delicious, so sprinkling some torn mint leaves over the tart works really well. This tart is best eaten on the day it is made.\n", + "ingredients_alternatives": "Short pastry: puff pastry, filo dough, pie crust\nFlour: whole wheat flour, all-purpose flour, rice flour\nWhipping cream: heavy cream, half-and-half, coconut cream\nCream cheese: goat cheese, feta cheese, ricotta cheese\nHoney: maple syrup, agave nectar, brown sugar\nMarsala: port wine, Madeira wine, sherry wine\nFigs: dates, prunes, raisins\nNuts: almonds, cashews, macadamia nuts\nMint: basil, lemon balm, tarragon" + }, + { + "recipe": "Dal--Indian Split Pea Soup and Fresh Tomato Relish\n1 tablespoon unsalted butter\n1 cup finely minced onion (about 2 medium)\n4 teaspoons finely minced garlic\n4 teaspoons finely minced ginger root\n1 teaspoon finely minced jalapeno, or to taste\n2 cups yellow split peas, washed\n1 teaspoon ground coriander seed\n1 teaspoon ground cumin seed\n1 teaspoon celery seed\n1/2 teaspoon ground cinnamon\n1/4 teaspoon ground clove\n8 cups chicken stock\n12 cooked shrimp\n1 cup finely diced fresh tomato\n1/4 cup finely chopped onion\n1/4 cup minced cilantro leaves\n1/2 teaspoon minced jalapeno\n2 teaspoons fresh grated lemon juice\n1/2 teaspoon grated lemon rind\nInstructions:\nIn a heavy-bottomed pot, melt the butter over medium heat. Add the onion, the garlic, the ginger root and the jalapeno. Saute for 2 minutes, stirring. Add the split peas, the coriander, the cumin, the celery seed, the cinnamon and the clove. Mix well. Add the chicken stock, stir again, and bring to a boil. Turn heat down to low and simmer slowly, partially covered, for about one hour, or until split peas are just soft. You may need to add more chicken stock if peas become too thick and dry.\nWhile soup is cooking, prepare the relish: Toss all six ingredients together in a bowl. Season to taste.\nWith a wooden spoon, crush a few of the soft peas in the soup against the side of the pot. Stir well. If the soup is too thick, add a little chicken stock. Season to taste. Ladle the hot soup into four wide soup bowls. Mix in most of the tomato relish, saving about 1/4 cup. Place three shrimp in the center of each bowl. Divide the remaining tomato relish among the four bowls, placing it in the center of the shrimp. Top that with a few fresh cilantro leaves. Serve immediately.\n", + "ingredients_alternatives": "Unsalted butter: olive oil, coconut oil, avocado oil\nOnion: shallots, scallions, red onion\nGarlic: shallots, green onions, spring onions\nGinger root: turmeric, galangal, ginger powder\nJalapeno: serrano peppers, habanero peppers, red pepper flakes\nSplit peas: lentils, chickpeas, broad beans\nCoriander seed: cumin seed, caraway seeds, fennel seeds\nCumin seed: coriander seed, caraway seeds, fennel seeds\nCelery seed: caraway seeds, fennel seeds, anise seeds\nCinnamon: nutmeg, cardamom, star anise\nClove: nutmeg, cardamom, allspice\nChicken stock: vegetable broth, fish stock, mushroom broth\nShrimp: scallops, mussels, clams\nTomato: bell peppers, eggplant, zucchini\nOnion: shallots, scallions, red onion\nCilantro: parsley, basil, dill\nJalapeno: serrano peppers, habanero peppers, red pepper flakes\nLemon juice: orange juice, grapefruit juice, apple cider vinegar\nLemon rind: orange zest, lemon zest, lime zest" + }, + { + "recipe": "Instant Pot Caramelized Onions\n2 tablespoons unsalted butter\n2 tablespoons olive oil\n3 pounds yellow onions (about 10 small), halved and sliced 1/2 inch thick\n2 large sprigs fresh thyme\n1/2 teaspoon sugar\nKosher salt and freshly ground black pepper\n1 tablespoon balsamic vinegar\nInstructions:\nSet a 6-quart Instant Pot® to high saute (see Cook's Note). Add the butter and olive oil to the pot. Once the butter has melted completely, add the onions, thyme, sugar, 1/2 teaspoon of salt and several grinds of pepper. Cook, stirring, until the onions start to sizzle and the mixture is thoroughly combined, 1 to 2 minutes.\nFollow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 2 minutes). Being careful of any remaining steam, unlock and remove the lid, then stir in the balsamic vinegar. At this point, the onions should be tender and blonde in color. \nSet the pot back to high saute and cook, stirring frequently and scraping any brown bits from the bottom and sides of the pot, until almost all the liquid has evaporated and the onions are a deep golden brown and saucy, about 30 minutes. Be sure to stir the onions frequently and watch them closely; you want to scrape the brown bits from the pot before they turn too dark and burn. Remove the thyme stems; taste and adjust the seasoning with salt and pepper. \n", + "ingredients_alternatives": "Butter: coconut oil, ghee\nOlive oil: avocado oil, grapeseed oil\nOnions: red onions, scallions, shallots\nThyme: rosemary, oregano\nSugar: honey, maple syrup\nBalsamic vinegar: apple cider vinegar, white wine vinegar" + }, + { + "recipe": "Grilled Salmon with Rosehip Sauce and Smoked Oyster Potato Cakes\n1 quart vegetable stock (4 cups or 32 ounces)\n1 tablespoon balsamic vinegar\n2 tablespoons brown sugar\n1/2 orange juiced, plus zest\n1/2 cups reconstituted seedless rosehips (available at most health food stores)\nPinch of salt\n10 canned smoked oysters, coarsely chopped\n2 cups coarsely mashed potatoes (russets cooked with skin on)\n1 egg\n1/2 cup scallions, thinly sliced\n1 teaspoon fresh thyme, chopped\nSalt and freshly ground pepper, to taste\n4 (5-ounce) salmon fillets\nInstructions:\nFor the Rosehip Sauce: Reduce stock by about 1/3 to intensify flavor (watch saltiness if using canned stock) add remaining ingredients and cook down until the consistency of light syrup.\nFor the Smoked Oyster Potato Cakes: Combine all in ingredients for the oyster cakes in large mixing bowl by hand. With lightly floured hands, shape potato cakes. Brown on grill or saute with small amount of oil in skillet.\nTO ASSEMBLE THE DISH: Brush salmon lightly with olive or canola oil and grill to desired doneness. Serve with Rosehip Sauce spooned over salmon with Oyster Potato Cakes along side.\n", + "ingredients_alternatives": "Vegetable stock: chicken broth, vegetable broth, or water\nBalsamic vinegar: red wine vinegar, white wine vinegar\nBrown sugar: maple syrup, honey\nOrange juice: grapefruit juice, pineapple juice\nReconstituted seedless rosehips: dried apricots, dried cranberries\nSalt: kosher salt, Himalayan pink salt\nSmoked oysters: anchovies, sardines\nCoarsely mashed potatoes: boiled potatoes, mashed cauliflower\nEgg: duck egg, goose egg\nScallions: green onions, shallots\nFresh thyme: rosemary, oregano\nSalt and freshly ground pepper: black pepper, pink peppercorns" + }, + { + "recipe": "Salt and Pepper Biscuits with Bacon Butter\n2 1/2 cups all-purpose flour\n2 teaspoons baking powder \n1 1/2 teaspoons ground black pepper\n1 teaspoon kosher salt \n1 teaspoon sugar \n1/4 teaspoon baking soda \n8 tablespoons unsalted butter, cubed and chilled \n1 to 1 1/4 cups buttermilk, plus more for brushing\n2 teaspoons flaky salt, such as Maldon \nBacon Butter, recipe follows\n8 slices bacon\n1/2 cup (1 stick) unsalted butter, at room temperature\n1/8 teaspoon freshly ground pepper\nPinch kosher salt\nInstructions:\nPreheat the oven to 425 degrees F and place rack in the center of oven. Line a baking sheet with parchment paper and set aside.\nIn large bowl, whisk to combine the flour, baking powder, 1 teaspoon of the pepper, the salt, sugar and baking soda. Cut the butter into the flour until combined, and then stir in 1 cup of the buttermilk, adding 1/4 cup more if needed, until a rough dough forms.\nTurn the dough onto a work surface, knead gently to combine, and then pat into an 8-inch square. Cut into 9 square biscuits and place on the prepared baking sheet about 2 inches apart. Brush the tops with buttermilk and sprinkle the flaky salt and the remaining 1/2 teaspoon pepper over the tops. Bake until the tops are golden and the biscuits are fluffy and cooked through, 20 minutes.\nSlather with Bacon Butter to serve.\nIn a skillet set over medium heat, cook the bacon until lightly crisp, 3 to 5 minutes per side. Drain on a paper-towel-lined plate and reserve 1 tablespoon of the bacon fat.\nPlace the bacon in a food processor with the butter and the reserved bacon fat. Add the pepper and salt. Pulse until well combined. Refrigerate until the butter firms up. Yield: 1/2 cup\n", + "ingredients_alternatives": "Flour: whole wheat flour, spelt flour, barley flour\nBaking powder: baking soda, cream of tartar\nGround black pepper: pink peppercorns, cayenne pepper\nSugar: brown sugar, maple syrup\nBaking soda: baking powder, cornstarch\nButter: coconut oil, ghee\nButtermilk: yogurt, sour cream\nFlaky salt: Himalayan pink salt, fleur de sel\nPepper: Tellicherry pepper, Sichuan pepper\nBacon: Canadian bacon, prosciutto, serrano ham" + }, + { + "recipe": "Cornbread Panzanella\nSour Cream Cornbread, recipe follows, cut into 1-inch cubes\n1 pound very ripe tomatoes, cut into 1-inch pieces \n3 celery stalks, thinly sliced \n3 scallions, thinly sliced \n3 tablespoons olive oil \n2 tablespoons red wine vinegar \nKosher salt and freshly ground black pepper \n1/4 cup torn fresh basil leaves \nCooking spray, for the skillet\n1 1/4 cups self-rising buttermilk cornmeal mix \nOne 15-ounce can creamed corn \n1 cup sour cream \n1/4 cup vegetable oil \n3 large eggs \nInstructions:\nPreheat the oven to 250 degrees F. Arrange the Sour Cream Cornbread cubes on a baking pan in a single layer and bake until fairly dried out, about 30 minutes.\nMeanwhile, toss together the tomatoes, celery, scallions, oil, vinegar, 1/2 teaspoon salt and a few grinds of black pepper. Let stand at least 10 minutes. Add the cornbread and basil and toss again to coat. Serve immediately.\nPreheat the oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.\nIn a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly browned, about 30 minutes.\nAdapted from \\Home Cooking with Trisha Yearwood\\ by Trisha Yearwood © Clarkson Potter 2010. Provided courtesy of Trisha Yearwood. All rights reserved.\n", + "ingredients_alternatives": "Tomatoes: peaches, plums, apricots\nCelery: fennel, leeks, onions\nScallions: chives, garlic, ginger\nOlive oil: avocado oil, grapeseed oil, walnut oil\nRed wine vinegar: balsamic vinegar, white wine vinegar\nBasil: thyme, rosemary, oregano\nButtermilk: almond milk, soy milk, coconut milk\nCornmeal: whole wheat bread crumbs, oats, rice flour\nSelf-rising flour: all-purpose flour, baking powder, salt\nVegetable oil: canola oil, sunflower oil, grapeseed oil\nEggs: duck eggs, quail eggs, goose eggs" + }, + { + "recipe": "Homemade Vanilla Extract\n16 used vanilla beans, plus more if needed\nOne 750-milliliter bottle brandy\nInstructions:\nFill a quart mason jar with vanilla beans standing on end. Top up with brandy to cover the beans and seal. Let it sit for a month before using to allow the vanilla to permeate the brandy. Top up with fresh beans and brandy from time to time.\n", + "ingredients_alternatives": "Vanilla beans: vodka, rum, bourbon\nBrandy: cognac, armagnac, calvados" + }, + { + "recipe": "Spicy Sausage Ragu Nachos With Pickled Onions\n3 cloves garlic, smashed\n2 stalks celery, diced\n2 onions, diced\n1 small fennel bulb, top and core removed, diced\n3 tablespoons extra-virgin olive oil\nKosher salt\n2 cups tomato paste\n2 cups hearty red wine\n2 pounds spicy Italian sausage, casings removed\n2 bay leaves\n1 bunch thyme, tied with butcher's twine\n3/4 cup red wine vinegar\n1 1/2 tablespoons sugar\nKosher salt\n2 to 3 dashes hot sauce (such as Tabasco)\n1 red onion, sliced into thin rings\n1 large bag corn tortilla chips\n1/2 to 3/4 cup grated parmigiano-reggiano cheese\n1/2 to 3/4 cup grated fontina cheese\n1 chipotle chile in adobo sauce, chopped, plus 1 1/2 teaspoons sauce from the can\n1/2 cup (4 ounces) mascarpone cheese\n1 cup packed arugula\nInstructions:\nMake the ragu: Put the garlic, celery, onions and fennel in a food processor and puree to make a coarse paste. Coat a wide, deep pan with the olive oil and put over medium-high heat. Add the pureed veggies and season with salt; cook until all the liquid has evaporated and the veggies begin to stick to the pan-you want to brown the crap out of these guys until crud starts to form on the bottom of the pan. Stir occasionally to scrape up the browned bits, then let the crud form again. Be patient here and don't rush it: This is where the big flavor develops; it will take up to 30 minutes.\nWhen the lovely brown crud has formed and been scraped down a couple of times, stir in the tomato paste. Let it start to brown a little, stirring, 2 to 3 minutes. There's not much liquid at this point to keep things from burning, so move fast: Add the wine, stir to combine and scrape up any remaining browned bits. Cook until about half of the wine has evaporated, 4 to 5 minutes.\nAdd the sausage and cook, breaking it up with a wooden spoon, until browned, 10 to 15 minutes. (This is where another round of big flavor is formed, so take your time.)\nAdd enough water to cover the meat by about 1/2 inch. Stir to combine well, then add the bay leaves and thyme bundle. Taste, season with salt and taste again; it's by no means done, but it should taste good. Bring the sauce to a boil (BTB) and reduce to a simmer (RTS). Continue cooking for 3 hours, tasting, seasoning and adding more water as needed. Discard the bay leaves and thyme.\nMeanwhile, make the pickled onions: Combine the vinegar, 1/2 cup cold water, the sugar, 1 tablespoon salt and the hot sauce in a bowl. Add the sliced onion and let sit, at least 1 hour. Drain.\nAssemble the nachos: Preheat the oven to 350 degrees F. Spread a layer of tortilla chips on an ovenproof platter. Top with a layer of the ragu and cover with the parmigiano and fontina cheeses. Bake until the cheeses melt, 5 to 10 minutes. Meanwhile, mix the chopped chipotle, adobo sauce and mascarpone in a bowl. Sprinkle the arugula over the nachos and finish with dollops of the chipotle mascarpone and the pickled onions. A gooey cheesy treat. Delish.\n", + "ingredients_alternatives": "Garlic: shallots, scallions, leeks\nCelery: bell peppers, zucchini, squash\nOnions: yellow onions, white onions, scallions\nFennel: anise, coriander, caraway seeds\nOlive oil: avocado oil, grapeseed oil, sunflower oil\nTomato paste: tomato sauce, passata, crushed tomatoes\nHearty red wine: Cabernet Sauvignon, Merlot, Pinot Noir\nSpicy Italian sausage: chorizo, bratwurst, Knockwurst\nBay leaves: thyme, rosemary, oregano\nThyme: basil, oregano, marjoram\nRed wine vinegar: balsamic vinegar, white wine vinegar, apple cider vinegar\nSugar: honey, maple syrup, agave nectar\nHot sauce: sriracha, Frank's RedHot, Cholula\nChipotle chile: jalapeno, habanero, serrano pepper\nMascarpone cheese: goat cheese, buffalo mozzarella, ricotta salata\nArrugula: kale, spinach, lettuce" + }, + { + "recipe": "Pork Bolognese Pappardelle\n1 teaspoon grape seed oil\n1 pound ground pork\n1/4 cup red wine (Chianti)\n2 tablespoons minced garlic\n1 medium onion, small diced\n2 large ripe tomatoes, chopped (keep juices)\n1 large bell pepper, cored, small diced\n1 tablespoon chopped fresh basil\n1 sprig fresh thyme\n1/4 cup heavy cream\nSalt and freshly ground black pepper \nSalt and freshly ground black pepper\n2 pounds cooked pappardelle, for serving\nInstructions:\nIn a large skillet over medium-high heat, add the grapeseed oil until warmed. Then add the ground pork, cooking until browned, 7 to 8 minutes. Remove the meat from the skillet. \nIn a second skillet over medium-high heat, add the wine, garlic and onions, stirring throughout the cooking until translucent, about 10 minutes. Add the cooked pork, tomatoes and peppers, and then stir in the basil and thyme. Bring the mixture to a slow roll, reduce the heat to low and simmer, covered, for 15 minutes. Add the cream and finish for 5 minutes. Finish with salt and pepper to desired taste. Toss the bolognese with cooked pappardelle and serve. (Shelf Life: 5 days.)\n", + "ingredients_alternatives": "Grape seed oil: olive oil, avocado oil, grapeseed oil\nGround pork: ground beef, ground turkey, ground chicken\nRed wine (Chianti): Cabernet Sauvignon, Pinot Noir, Merlot\nGarlic: shallots, green onions\nOnion: yellow onion, white onion\nTomatoes: plum tomatoes, cherry tomatoes, grape tomatoes\nBell pepper: green bell pepper, red bell pepper\nBasil: cilantro, parsley, dill\nThyme: rosemary, oregano, sage\nHeavy cream: half-and-half, whole milk, coconut cream\nSalt and freshly ground black pepper: kosher salt, sea salt, Himalayan pink salt" + }, + { + "recipe": "Heirloom Tomato Salad\n4 heirloom tomatoes\nSea salt and black pepper\n2 tablespoons olive oil\n2 tablespoons balsamic vinegar\n1 bunch basil\nInstructions:\nSlice tomatoes right before serving, put them on a platter. Sprinkle with sea salt and black pepper and pour olive oil and balsamic over the tomatoes. Chiffonade the basil leaves and sprinkle on top.\n", + "ingredients_alternatives": "Tomatoes: cherry tomatoes, grape tomatoes, plum tomatoes\nSea salt: kosher salt\nBlack pepper: pink peppercorns\nOlive oil: avocado oil, grapeseed oil\nBalsamic vinegar: red wine vinegar, white wine vinegar" + }, + { + "recipe": "Portobello Burgers\n2 tablespoons brown spicy mustard\n3 tablespoons balsamic vinegar\n1/2 cup olive oil\n1 teaspoon kosher salt\n1/2 teaspoon freshly ground black pepper\n1 teaspoon hot sauce\n4 portobello mushroom caps\n4 slices Gouda cheese\n1/2 cup mayonnaise\n4 hamburger rolls\n1 red onion, sliced\n4 leaves butter lettuce\n1 tomato, sliced\nInstructions:\nCombine marinade ingredients. Place caps into a baking dish and pour marinade over top. Use a brush to make sure all caps are covered with the marinade. Set aside and let marinate up to 2 hours.\nRemove the portobellos from marinade (do not discard marinade) and place gill side down on a preheated gas, electric or charcoal grill over medium-high heat. Grill 3 to 4 minutes per side. Top each cap with cheese 2 minutes to melt before they are finished grilling.\nIn a medium bowl combine 1/2 cup mayonnaise and 2 tablespoons of the marinade.\nSpread the flavored mayonnaise onto each bun and top with portobellos. Serve with sliced onion, lettuce and tomato.\n", + "ingredients_alternatives": "Brown spicy mustard: whole grain mustard, Dijon mustard, spicy brown mustard\nBalsamic vinegar: apple cider vinegar, white wine vinegar, rice vinegar\nOlive oil: avocado oil, grapeseed oil, walnut oil\nKosher salt: sea salt\nFreshly ground black pepper: pink Himalayan salt, smoked paprika\nHot sauce: sriracha, Frank's RedHot, Cholula\nPortobello mushrooms: cremini mushrooms, shiitake mushrooms\nGouda cheese: cheddar cheese, goat cheese\nMayonnaise: hummus, tahini, cashew cream\nHamburger rolls: pretzel buns, ciabatta bread, baguette\nRed onion: scallions, shallots, ramps\nButter lettuce: arugula, spinach, kale\nTomato: cherry tomatoes, grape tomatoes, heirloom tomatoes" + }, + { + "recipe": "Garlic Bread\n6 large garlic cloves, chopped\n1/4 cup chopped flat-leaf parsley\n1/4 cup chopped fresh oregano leaves\n1/2 teaspoon kosher salt\nFreshly ground black pepper\n1/2 cup good olive oil\n1 loaf ciabatta bread\n2 tablespoons unsalted butter\nInstructions:\nPreheat the oven to 350 degrees F.\nPlace the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.\nHeat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat.\nSlice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.\nPlace the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.\n", + "ingredients_alternatives": "Garlic: shallots, scallions\nParsley: cilantro, basil, dill\nOregano: thyme, rosemary\nKosher salt: sea salt\nBlack pepper: pink peppercorns\nOlive oil: avocado oil, grapeseed oil, walnut oil\nCiabatta bread: baguette, crusty bread\nButter: ghee, cultured butter" + }, + { + "recipe": "Red Cabbage Slaw\nOne 3-pound head red cabbage, cored, trimmed, and finely shredded on a vegetable slicer\n2 tablespoons kosher salt plus more\n1 1/4 cups cider vinegar\n1/2 cup plus 1 tablespoon sugar\n3/4 cup water\nInstructions:\nPlace the cabbage in a large bowl, sprinkle with the salt and rub in the salt with your fingers. Transfer to a colander and place the colander over the bowl. Fill a large sealable plastic bag with water, close tightly and place on top of the cabbage as a weight. Place in the refrigerator to drain for about 4 hours. Squeeze the cabbage with your hands to press out as much water as possible, and put the cabbage in bowl. In a small saucepan combine the vinegar, sugar, and water, bring to a boil. Pour over the cabbage and toss to combine. Marinate the slaw in the refrigerator for 4 to 6 hours before serving, stirring occasionally. Serve.\n", + "ingredients_alternatives": "Cabbage: bok choy, broccoli rabe, collard greens\nSalt: sea salt\nVinegar: apple cider vinegar, white wine vinegar, rice vinegar\nSugar: maple syrup, honey, agave nectar\nWater: sparkling water, seltzer water" + }, + { + "recipe": "Apple Banana Tart with Warm Maple Syrup\n1/2 cup milk\n1/2 cup heavy cream\n1 vanilla bean, or vanilla extract, to taste (approximately 1 teaspoon)\n1/4 cup sugar\n4 egg yolks\n4 Granny Smith apples, peeled, cored and chopped\n4 bananas, chopped\n1/4 cup (1/2 stick) butter\n1 teaspoon ground cinnamon\n1 lime, juiced\n1/2 cup oatmeal\n1/4 cup all-purpose flour\n1/4 cup sugar\n1/2 cup (1 stick) unsalted butter\n1 prepared 10-inch pie crust\n1/2 cup maple syrup\nInstructions:\nIn a medium saucepan, heat the milk, heavy cream, vanilla bean or extract, and half the sugar to a simmer (just below a boil). In a small bowl whisk together the egg yolks and the rest of the sugar and temper it by adding a small amount of the heated milk mixture to the bowl while whisking constantly (known as a liaison). Now pour the liaison (egg mixture) into the milk pot, stirring constantly. You are only heating it. Do not boil. Do not cook. The idea is to avoid making scrambled eggs! Continue cooking on medium heat until the mixture begins to thicken so it will coat the back of a spoon, about 5 minutes. Remove from heat and allow to cool.\nIn a large skillet, saute the apples and bananas in the butter and add cinnamon and lime juice and stir to coat. Bring to a simmer over medium heat and allow to cook until apples are tender and caramel colored, about 20 to 25 minutes and let cool.\nPreheat oven to 350 degrees F\nFor the crumb topping, using a wooden spoon, mix oatmeal, flour, sugar and butter until the mixture resembles bread crumbs.\nCombine the now cooled apples with the cream, pour into the pie shell and top with oatmeal mixture. Bake until crust is completely baked and golden brown, about 15 minutes.\nHeat maple syrup as an accompaniment, and serve.\n", + "ingredients_alternatives": "Milk: almond milk, soy milk, coconut milk\nHeavy Cream: half-and-half, whole milk, cream cheese\nVanilla Bean: vanilla extract, almond extract, lemon extract\nSugar: honey, agave nectar, brown sugar\nEgg Yolks: duck eggs, goose eggs, quail eggs\nApples: pears, plums, peaches\nBananas: mangoes, papayas, kiwis\nButter: ghee, coconut oil, olive oil\nCinnamon: nutmeg, cardamom, star anise\nLime: grapefruit, orange, lemonade\nOatmeal: steel-cut oats, rolled oats, instant oats\nFlour: whole wheat flour, all-purpose flour, gluten-free flour\nUnsalted Butter: clarified butter, ghee, coconut oil" + }, + { + "recipe": "Zucchini with Parmesan\n8 medium zucchini\nGood olive oil\n2 large yellow onions cut in half and sliced 1/2 inch thick\nKosher salt\nFreshly ground black pepper\n1/2 cup freshly grated Parmesan cheese\nInstructions:\nRemove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.\nNote: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.\n", + "ingredients_alternatives": "Zucchini: summer squash, pattypan squash, crookneck squash\nOlive oil: avocado oil, grapeseed oil, walnut oil\nOnions: red onions, scallions, shallots\nKosher salt: sea salt\nBlack pepper: pink peppercorns, white pepper\nParmesan cheese: pecorino Romano, asiago cheese" + }, + { + "recipe": "Shepherds Pie with Scallion-Cheese Crust\n1 tablespoon olive oil\n1/2 pound minced British lamb\n1 pound minced beef\n2 medium onions, peeled and chopped\n3 carrots, peeled and chopped very small\n1/2 pound cremini mushrooms\n1 level tablespoon tomato puree\n1 tablespoon chopped fresh thyme leaves\n2 tablespoons chopped fresh parsley leaves\n1/2 teaspoon ground cinnamon\n1 level tablespoon all-purpose flour\n1 cup red wine\n1 1/2 cups fresh beef stock\nSalt\nFreshly ground black pepper\n2 pounds Yukon gold potatoes\n2 tablespoons butter\nSalt\nFreshly ground black pepper\n1 cup scallions, cleaned and chopped\n1 cup mature Cheddar, coarsely grated\nInstructions:\nPre-heat the oven to 400 degrees F.\nHeat olive oil over medium-high heat in a Dutch oven or deep saute pan. Brown the lamb and beef. Remove the meat from the pan with a slotted spoon. Add the onions to the pan and saute until the onions are tinged brown at the edges - about 5 minutes. Add the chopped carrots and cook for 5 minutes. Add the mushrooms, tomato puree, thyme, parsley and cinnamon. Stir and saute for 2 minutes. Next, stir in the flour, which will soak up the juice, then stir in the wine and the beef stock. Taste and add salt and pepper, as needed. Return the meat to the pan and bring to a boil. Cover, turn down the heat to low and simmer for about 30 minutes until the lamb is fully cooked.\nPeel the potatoes, cut them into large even-sized pieces and place into a pot of cold, salted water. Bring the water to a boil and cook potatoes until they are tender, about 10 minutes. (Potatoes are done when a knife can easily go through.)\nWhen the potatoes are done, drain off the water, return them to the saucepan, cover with a clean tea cloth to absorb the steam and leave them for about 5 minutes. Next, add the butter and mash them to a puree. Season with salt and pepper. When the meat is ready, spoon it into a 9-by-13-inch baking dish and level it out with the back of the spoon. After that, spread the mashed potato evenly all over. Sprinkle the scallions on top of the potato, scatter the cheese over the scallions and bake the pie until the top is crusty and golden, about 25 minutes.\n", + "ingredients_alternatives": "Olive oil: grapeseed oil, avocado oil\nBritish lamb: grass-fed beef, pasture-raised lamb\nOnions: shallots, scallions\nCarrots: turnips, radishes\nMushrooms: shiitake mushrooms, portobello mushrooms\nTomato puree: tomato sauce, canned crushed tomatoes\nThyme: rosemary, sage\nParsley: cilantro, basil\nCinnamon: nutmeg, cardamom\nFlour: whole wheat flour, all-purpose flour\nRed wine: Cabernet Sauvignon, Pinot Noir\nBeef stock: chicken broth, vegetable broth\nYukon gold potatoes: Russet potatoes, sweet potatoes\nButter: ghee, duck fat\nScallions: green onions, leeks\nCheddar cheese: Gruyère cheese, Parmesan cheese" + }, + { + "recipe": "Broccoli Soup\n1 tablespoon butter\n6 garlic cloves, sliced\n4 shallots, sliced\n1 leek, white part only, sliced\n1 sprig thyme\n1 small onion, sliced\n2 heads broccoli, stems sliced, and green tips reserved for puree\n8 cups chicken stock\n1 bay leaf\nSalt and freshly ground black pepper\nInstructions:\nIn a medium-size saucepan, over medium heat, add the garlic, shallots, leeks, onion and thyme. Sweat in the butter until fragrant.\nAdd the broccoli stem slices and saute until softened.\nPour in the chicken stock and bay leaf and simmer for about 20 minutes.\nIn the meantime, blanch the broccoli tips in a pot of boiling water over medium heat until bright green. Remove the tips from the water and \\shock\\ in a bowl of iced water.\nDrain the green tips and puree in a blender. Set aside.\nPuree the soup in a blender and strain through a fine chinoise into a large serving bowl.\nAdd the green tip puree and season with salt and pepper, to taste.\nServe piping hot.\n", + "ingredients_alternatives": "Butter: olive oil, coconut oil\nGarlic: shallots, scallions, spring onions\nShallots: onions, scallions\nLeek: onion, scallions\nThyme: rosemary, oregano, sage\nOnion: red onion, yellow onion, scallions\nBroccoli: cauliflower, Brussels sprouts\nChicken Stock: vegetable broth, fish broth, or water\nBay Leaf: whole allspice, whole nutmeg, or ground cloves" + }, + { + "recipe": "Spicy Beef Salad\n1 pound beef, cut into thin strips about 2 inches long by 1 inch wide\n2 large Japanese cucumbers, peeled, halved and sliced into thin crescents\n1 tablespoon thinly sliced lemon grass\n1 1/2 tablespoons roasted rice powder, optional\n5 cloves very fresh garlic, thinly sliced\n1/2 cup thinly sliced shallots\n1/2 cup chopped fresh mint leaves\n1/4 cup fresh lime juice\n3 to 4 tablespoons fish sauce\n1/2 cup chopped cilantro\n2 to 3 Thai chiles, or serranos, thinly sliced with seeds\n2 teaspoons sugar\n1 head romaine, inner leaves only\n3 green onions, sliced diagonally\nInstructions:\nPrepare grill and cook beef strips 4 to 6 minutes for medium rare, or to desired doneness, turning once. (Or simply use leftover grilled steak, cut into thin strips.) Place in a large bowl and toss with cucumber slices.\nIn another bowl, combine dressing ingredients and mix well. Add to beef and cucumbers and toss to coat. Arrange romaine leaves on a serving platter and spoon beef salad on top. Sprinkle green onions over the salad and serve room temperature or cold.\n", + "ingredients_alternatives": "Beef: chicken, pork, tofu\nCucumbers: zucchini, yellow squash, bell peppers\nLemon grass: lemongrass, galangal, kaffir lime leaves\nRoasted rice powder: cornstarch, tapioca starch\nGarlic: shallots, scallions, spring onions\nShallots: onions, scallions, spring onions\nMint: basil, lemon balm, tarragon\nLime juice: grapefruit juice, orange juice\nFish sauce: soy sauce, tamari, coconut aminos\nCilantro: parsley, dill, basil\nThai chiles: jalapenos, serrano peppers, habaneros\nSugar: honey, maple syrup, agave nectar" + }, + { + "recipe": "Polish Pierogies\n1 pint sour cream\n5 cups flour\n2 tablespoons melted butter\n2 whole eggs\n1 egg yolk\n2 teaspoons salt\n2 teaspoons olive oil\n1/2 pound ground beef\nSalt\nFreshly ground black pepper\n1/2 pound soft farmers cheese\n2 tablespoons minced shallots\n2 tablespoons minced garlic\n1/2 cup green onions, chopped\n1 whole egg\n4 tablespoons butter\n1 tablespoon finely chopped fresh parsley leaves\n1/2 cup sour cream\nInstructions:\nFor the dough: In a large mixing bowl, combine the sour cream, flour, butter, 2 whole eggs, egg yolk, 2 teaspoons salt and olive oil. Knead the mixture into a soft dough. Divide the dough in half and cover for 10 minutes. On a floured surface, roll each half of the dough into a thin circle, 1/4-inch thick. Cut the dough using a 3-inch circle cutter. For the filling: Season the beef with salt and pepper. In a saute pan, render the ground beef for 3 minutes. Remove from the pan and drain on a paper-lined plate. In a mixing bowl, combine the cheese, ground beef, shallots, garlic, green onion and egg. Mix well. Season with salt and pepper. Place 1 tablespoon of the filling in the center of each circle of dough and fold over. Press and seal into half-moon shapes. Use a little water to seal the pierogi's. In a pot of boiling, salted water, cook the pierogi for 8 minutes, or until they float. Remove from the water and drain. In a saute pan, melt 2 tablespoons of the butter. Sear the pierogi for 2 to 3 minutes on each side, or until they are golden brown. Remove from the pan. The pierogi will need to be sauteed in batches. Arrange the pierogi's on a platter. Garnish with parsley and serve with sour cream.\n", + "ingredients_alternatives": "Sour cream: Greek yogurt, cottage cheese, ricotta cheese\nFlour: all-purpose flour, whole wheat flour, pastry flour\nButter: unsalted butter, ghee, coconut oil\nEggs: duck eggs, quail eggs, goose eggs\nEgg yolk: goose egg yolk, duck egg yolk, quail egg yolk\nSalt: Himalayan pink salt, kosher salt\nBlack pepper: white pepper, pink peppercorns\nSoft farmers cheese: feta cheese, goat cheese\nShallots: scallions, green onions\nGarlic: elephant garlic, sprouting garlic\nGreen onions: chives, leeks\nWhole egg: duck egg, quail egg\nButter: ghee, coconut oil\nFinely chopped fresh parsley leaves: Italian parsley, curly parsley\nSour cream: crème fraîche, heavy cream" + }, + { + "recipe": "Crispy Fish with Semolina Polenta, Broccolini and a Cilantro-Citrus Salad\nSemolina Polenta:\n1 cup heavy cream\n1 cup chicken broth\n1/3 cup semolina flour \n1/4 cup freshly grated Parmesan\nKosher salt and freshly ground black pepper\nBroccolini:\n24 pieces broccolini (see Cook's Note)\n3 tablespoons grapeseed oil \n1 lemon, juiced \nCilantro-Citrus Salad:\n1 cup mandarin orange segments plus 2 tablespoons juice\n1/2 cup lemon juice \n1 teaspoon chopped fresh basil \n1 teaspoon chopped fresh oregano \n1 cup grapeseed oil \n1/2 cup extra-virgin olive oil \n12 thin slices red onion\n1 bunch cilantro, leaves picked \nCrispy Fish:\nCanola or vegetable oil, for frying\n2 cups all-purpose flour \n2 cups rice flour \n2 cups semolina flour \n1 quart whole milk \n12 large eggs \nSix 8-ounce flounder filets\nInstructions:\nFor the semolina polenta: Combine the heavy cream and chicken broth in a small pot and bring to a boil. Slowly whisk in the semolina, bring the polenta back up to a boil and then reduce the heat to medium. Simmer the polenta, stirring regularly, until thickened, about 20 minutes. Stir in the Parmesan and season with salt and pepper. Keep warm.\nFor the broccolini: Bring 1 gallon water and 2 tablespoons salt to a rolling boil in a large pot. Set up an ice bath for shocking the broccolini after blanching. Blanch the broccolini in batches until crisp-tender, 45 to 60 seconds, and then immediately transfer to the ice bath. Remove the broccolini from the ice bath and dry with a towel. Heat a saute pan over high heat, add the grapeseed oil and saute the broccolini until lightly charred, 2 to 3 minutes. Season with salt and pepper and then squeeze the lemon juice over the top.\nFor the cilantro-citrus salad: Add the orange juice, lemon juice, basil and oregano to a blender. Start blending and slowly add the grapeseed and olive oils until emulsified. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Combine the orange segments, red onion and cilantro in a bowl. Add one quarter of the salad dressing and toss to coat. Reserve the remaining salad dressing.\nFor the crispy fish: Fill a deep fryer with canola oil and heat to 350 degrees F. Combine the all-purpose flour, rice flour, semolina, 2 tablespoons salt and 1 tablespoon pepper in a bowl and mix well. Add the milk and eggs to a separate bowl and whisk to combine. Right before serving, dredge each of the flounder filets in the flour mixture, then the egg wash and then back in the flour mixture. Fry the breaded filets until golden brown and cooked through, 4 to 5 minutes. Transfer the fish to a plate layered with paper towels and sprinkle with some salt and pepper.\nFor plating: Divide the polenta among 6 plates and drag it from one side of the plate to the other. Put some of the broccolini in the center of each plate and top with a piece of fish. Place some of the cilantro-citrus salad next to the fish. Drizzle the remaining salad dressing over the fish and around the plates.\n", + "ingredients_alternatives": "Semolina Polenta:\n1 cup heavy cream: coconut milk, almond milk\n1 cup chicken broth: vegetable broth, chicken stock\n1/3 cup semolina flour: cornmeal, quinoa flour\n1/4 cup freshly grated Parmesan: nutritional yeast, vegan Parmesan\nKosher salt and freshly ground black pepper: Himalayan pink salt, sea salt\nBroccolini:\n24 pieces broccolini (see Cook's Note): Brussels sprouts, asparagus, green beans\n3 tablespoons grapeseed oil: olive oil, avocado oil\n1 lemon, juiced: lime juice, grapefruit juice\nCilantro-Citrus Salad:\n1 cup mandarin orange segments plus 2 tablespoons juice: blood oranges, tangerines, clementines\n1/2 cup lemon juice: white wine vinegar, apple cider vinegar\n1 teaspoon chopped fresh basil: chopped fresh parsley, chopped fresh dill\n1 teaspoon chopped fresh oregano: chopped fresh thyme, chopped fresh rosemary\n1 cup grapeseed oil: olive oil, avocado oil\n1/2 cup extra-virgin olive oil: grapeseed oil, avocado oil\n12 thin slices red onion: yellow onion, scallions\n1 bunch cilantro, leaves picked: parsley, basil, dill\nCrispy Fish:\nCanola or vegetable oil, for frying: olive oil, avocado oil\n2 cups all-purpose flour: whole wheat flour, gluten-free flour\n2 cups rice flour: cornstarch, arrowroot powder\n2 cups semolina flour: coconut flour, almond flour\n1 quart whole milk: non-dairy milk, coconut milk\n12 large eggs: egg replacers, tofu\nSix 8-ounce flounder filets: salmon fillets, tilapia" + }, + { + "recipe": "Baby Back Ribs\n1 tablespoon vegetable oil\n1/2 large onion, chopped \n3 cloves garlic, chopped \n2 tablespoons chili powder \nKosher salt and freshly ground black pepper \n1/4 cup bourbon \n1 cup ketchup\n1/2 cup brewed coffee \n1/3 cup light brown sugar \n2 tablespoons apple cider vinegar \n1 tablespoon Worcestershire sauce \n2 racks baby back pork ribs (4 to 5 pounds) \nInstructions:\nHeat the oil in a medium saucepan over medium heat. Add the onions, garlic, chili powder and 1/2 teaspoon salt and cook, stirring occasionally, until the onions are softened, about 10 minutes. Add the bourbon and cook until slightly reduced, 2 to 3 minutes. Then add the ketchup, coffee, 1/2 cup water, brown sugar, cider vinegar and Worcestershire. Increase the heat and bring to a boil; lower the heat and simmer until slightly thickened and the onions are tender, about 25 minutes. Transfer the mixture to a blender and puree until smooth (be careful when blending hot liquids). Transfer the sauce to a bowl and cool slightly.\nPreheat the oven to 325 degrees F. Line a baking sheet with heavy-duty aluminum foil.\nSprinkle the ribs with salt and pepper, and coat the racks on both sides with about 2 cups total of the barbecue sauce (reserve the remaining sauce). Put the ribs, bone-side down, on the prepared baking sheet and wrap each rack with foil. Bake until the meat is tender and pulling away from the bone, about 2 hours.\nRemove the foil and turn the ribs bone-side up. Preheat the broiler to high. Brush the bone side of the ribs with half of the remaining sauce, and broil until lightly charred in spots, about 5 minutes. Turn the ribs over, brush with the remaining sauce and broil again until charred stops on top, another 5 minutes. Cut the racks in half and serve.\n", + "ingredients_alternatives": "Vegetable oil: olive oil, canola oil, grapeseed oil\nOnion: shallots, scallions, red onion\nGarlic: shallots, green onions, leeks\nChili powder: smoked paprika, cumin, coriander\nBourbon: rum, brandy, whiskey\nKetchup: tomato sauce, barbecue sauce, teriyaki sauce\nCoffee: tea, hot chocolate, espresso\nLight Brown Sugar: dark brown sugar, muscovado sugar, turbinado sugar\nApple Cider Vinegar: white wine vinegar, rice vinegar, balsamic vinegar\nWorcestershire Sauce: soy sauce, fish sauce, tamari\nRibs: chicken breast, pork tenderloin, beef short ribs" + }, + { + "recipe": "Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu)\n6 cups olive oil or vegetable oil, for frying\n1 medium-sized head cauliflower (about 1 pound)\n1 1/2 pounds ground beef, lamb, or veal\n1 small onion, finely chopped\n1/2 teaspoon ground cinnamon\n1/2 cup chopped fresh parsley leaves\n1 1/2 teaspoons tabil (a Tunisian spice blend of coriander seed, caraway seed, garlic powder, cayenne pepper)\n1 teaspoon salt\n1/2 teaspoon freshly ground black pepper\n2 large eggs beaten\nAll-purpose unbleached flour, as needed, for dredging\nSalt and freshly ground black pepper\n1/4 cup extra-virgin olive oil\n2 tablespoons tomato paste\n1 cup water\n1 1/2 teaspoons harisa (Tunisian hot chili paste of guajillo chili peppers, garlic, oil, caraway, and coriander)\n1/2 teaspoon ground red chili\nInstructions:\nPreheat frying oil in a deep-fryer or 8-inch deep saucepan to 375 degrees F.\nBring a saucepan of lightly salted water to a boil and cook the whole cauliflower until tender, about 10 minutes. Drain well and break into small florets.\nPlace the meat, onion, cinnamon, parsley, tabil, salt, and pepper in a food processor, in batches if necessary, and process until well blended. Remove to a bowl.\nHave a bowl of water handy to keep your hands wet while making meatballs. Meatballs are formed by flattening a lemon-sized portion of meat into a thin patty and wrapping the patty around a cauliflower floret to completely enclose. Form into an oval shape, then dip into the eggs and dredge in flour, tapping off any excess flour.\nCook the meatballs in oil until golden, about 4 minutes, without crowding the fryer. Remove with a slotted spoon to paper toweling to drain.\nHeat the extra-virgin olive oil over medium-high heat in a large saucepan. Dissolve the tomato paste in the water, and add to the pan along with harisa and ground red chili. Add the meatballs and cook covered until most of the liquid evaporates, about 25 minutes. Add a little water to rehydrate sauce if it is dries out before that time. Serve meatballs covered with sauce.\n", + "ingredients_alternatives": "Olive oil or vegetable oil: canola oil, avocado oil, grapeseed oil\nCauliflower: broccoli, Brussels sprouts, kale\nGround beef, lamb, or veal: turkey breast, chicken breast, tofu\nOnion: shallots, scallions, leeks\nCinnamon: nutmeg, cardamom, ginger\nParsley leaves: basil, dill, tarragon\nTabil: curry powder, paprika, cumin\nSalt: kosher salt, Himalayan pink salt\nBlack pepper: white pepper, pink peppercorns\nEggs: duck eggs, quail eggs, goose eggs\nFlour: whole wheat flour, all-purpose flour, almond flour\nHarisa: sriracha sauce, hot sauce, chili flakes\nRed chili: crushed red pepper, cayenne pepper, ancho chili powder" + }, + { + "recipe": "SmoothTEA\n5 red tea bags (or red zinger)\n2 tablespoons pure cane sugar or honey (or more if youprefer your tea drinks a bit sweeter)\n1/4 cup half-and-half or 1-percent milk\nOne 10-ounce bag frozen mixed berries, thawed\nIce cubes\nInstructions:\nBring 4 cups water to a boil over high heat in a medium saucepan. Add the tea bags and remove from the heat. Let the tea bags steep for 5 minutes. Stir in the sugar while still warm so that the sugar will dissolve. Refrigerate until cold, at least 30 minutes.\n \nPut the cold tea, half-and-half, berries and a few cups of ice cubes in a blender and blend until smooth. Divide the drink among 4 tall glasses.\n", + "ingredients_alternatives": "Tea bags: herbal tea bags (such as chamomile, peppermint, or lemon verbena), decaf tea bags\nSugar or Honey: maple syrup, agave nectar, coconut sugar\nHalf-and-half or 1-percent milk: almond milk, soy milk, coconut milk\nFrozen mixed berries: frozen blueberries, frozen raspberries, frozen strawberries" + }, + { + "recipe": "Pistachio Orange Shortbread\n3/4 cup (1 1/2 sticks) unsalted butter, plus additional for buttering pan, at room temperature\n1/2 cup granulated sugar\n2 large egg yolks\n1 teaspoon finely grated orange zest\n1 1/2 cups all-purpose flour\n1/2 teaspoon kosher salt\n1/4 teaspoon baking powder\n3/4 cup chopped pistachios\nSanding sugar, for sprinkling\n4 ounces bittersweet chocolate, melted\nInstructions:\nPreheat the oven to 350 degrees F. Butter an 11-inch fluted tart pan with a removable bottom. In a large bowl, with an electric mixer on medium, beat the butter and sugar until combined and fluffy, about 2 minutes. Add the egg yolks and orange zest and beat until combined. Beat in the flour, salt and baking powder. Add the pistachios and beat just until evenly distributed. \nTip the dough into the prepared pan and press it into an even layer. Freeze until firm, about 15 minutes. \nSprinkle the top of the dough with sanding sugar and bake on a rimmed baking sheet until the shortbread is golden brown and set, 20 to 25 minutes. Transfer the baking sheet holding the tart pan to a rack to cool for a few minutes. While the dough is still warm, remove the pan edges and cut the cookie into wedges. Let cool completely.\nCarefully separate the wedges and set them on a work surface. Drizzle with melted chocolate. Let stand at room temperature until the chocolate has set, about 1 hour.\n", + "ingredients_alternatives": "Butter: coconut oil, ghee, duck fat\nSugar: brown sugar, maple syrup, honey\nEgg yolks: goose eggs, quail eggs\nOrange zest: lemon zest, lime zest\nFlour: whole wheat flour, spelt flour, rye flour\nSalt: Himalayan pink salt, sea salt\nBaking powder: baking soda, cornstarch\nChopped nuts: walnuts, pecans, hazelnuts\nSanding sugar: confectioners' sugar, powdered sugar\nChocolate: dark chocolate, milk chocolate, white chocolate" + }, + { + "recipe": "Spinach Salad with Strawberries\n1 cup pecans\n1 egg white\n3/4 teaspoon vanilla\n1 cup sugar\n1 tablespoon water\n1 cup salad oil\n1/3 cup cider vinegar\n1/4 cup sugar\n1 tablespoon poppy seeds\n1 teaspoon salt\n1 teaspoon dry mustard\n1 teaspoon celery seed\n2 tablespoons corn syrup\n6 cups fresh spinach, washed and dried\n2 cups strawberries, sliced (or any fruit desired for color)\n3/4 cup red onion, thinly sliced\n1 cup fresh mushrooms, sliced\nInstructions:\nMake spiced pecans. Beat egg white until very frothy, but not stiff. Add remaining ingredients, excluding pecans. Now add pecans and mix to coat. Spread pecans on baking sheet in single layer and bake in a preheated 200 degree oven for 45 minutes, turning every 15 minutes.\nFor dressing, shake together all ingredients. Toss together salad ingredients. Toss dressing with salad just before serving, sprinkle dressed salad with pecans.\n", + "ingredients_alternatives": "Pecans: walnuts, almonds, hazelnuts\nEgg white: aquafaba (from chickpeas)\nVanilla: almond extract, coconut milk\nSugar: maple syrup, honey, agave nectar\nWater: coconut water, vegetable broth\nSalad oil: olive oil, avocado oil, grapeseed oil\nCider vinegar: apple cider vinegar, white wine vinegar\nSugar: brown sugar, turbinado sugar, muscovado sugar\nPoppy seeds: sesame seeds, sunflower seeds\nSalt: kosher salt, Himalayan pink salt\nDry mustard: whole grain mustard, spicy brown mustard\nCelery seed: fennel seeds, coriander seeds\nCorn syrup: honey, maple syrup, agave nectar\nSpinach: kale, collard greens, arugula\nStrawberries: blueberries, raspberries, blackberries\nRed onion: yellow onion, scallions, shallots" + }, + { + "recipe": "Caramel Orange Crispy Rice Treats\n1 cup sugar\nWater to cover\n3 1/2 cups crispy rice\nGrated orange rind from 1 orange\nInstructions:\nPlace sugar in a saucepan and add enough water to cover. Cook until golden amber in color. Stir in the crispy rice and grated orange rind. Pour into greased 8 by 8-inch pan and press lightly to pack down. Cool and cut into bars and serve.\n", + "ingredients_alternatives": "Sugar: honey, maple syrup, agave nectar\nWater: sparkling water, seltzer water\nCrispy rice: puffed rice, crushed rice cereal\nGrated orange rind: lemon zest, lime zest" + }, + { + "recipe": "Herb and Garlic Crusted Halibut with Oven Baked Ratatouille\n2 tablespoons chopped parsley\n2 tablespoons chopped chives\n2 tablespoons chopped chervil\n2 tablespoons chopped tarragon\n4 cloves chopped garlic\n1 tablespoon chopped lemon zest\n1/4 cup plus 2 tablespoons olive oil\n1 1/2 cups fresh bread crumbs\n4 (6-ounce) halibut fillets\nSalt and pepper\n2 large red onions, thinly sliced\n1/2 cup olive oil\n6 cloves garlic, finely sliced\nSalt and freshly ground pepper\n2 teaspoons each, finely chopped, fresh thyme, rosemary, parsley, combined in a bowl\n1 large eggplant, sliced 1/2-inch thick\n2 zucchini, sliced 1/2-inch thick\n2 red bell peppers, seeded and cut into eighths\n2 yellow bell peppers, seeded and cut into eighths\n5 plum tomatoes, cored and cut into 1-inch thick slices\nFresh parsley, for garnish\nInstructions:\nBrush each fillet with olive oil and season with salt and pepper, dredge, skin side down in the herb/bread mixture. Heat 2 tablespoons of the oil in a large saute pan until almost smoking. Add the fillets, crust-side down and saute until lightly golden brown, about 3 to 4 minutes. Reduce heat to medium, turn the fillets over and continue cooking until the fish is just cooked through, about 3 to 4 minutes more.\nPreheat oven to 350 degrees F. In a medium casserole, make a layer of onions, drizzle with a few tablespoons of olive oil, season with salt and pepper and sprinkle with some of the herbs. Repeat with the remaining vegetables. Cover and bake in the oven for 1 to 1 1/2 hours, pressing down on the vegetables occasionally, until the vegetables are completely tender. Garnish with fresh parsley.\n", + "ingredients_alternatives": "Parsley: cilantro, basil, dill\nChives: scallions, leeks\nChervil: parsley, tarragon\nTarragon: basil, lemon balm\nGarlic: shallots, green onions\nLemon zest: orange zest, lime zest\nBread crumbs: panko bread crumbs, crushed crackers\nHalibut: cod, snapper, tilapia\nOnions: scallions, leeks\nOlive oil: avocado oil, grapeseed oil, walnut oil\nGarlic: shallots, green onions\nThyme: oregano, basil, rosemary\nRosemary: thyme, oregano, basil\nParsley: cilantro, basil, dill\nEggplant: portobello mushrooms, zucchini, bell peppers\nZucchini: summer squash, yellow squash, bell peppers\nRed Bell Peppers: orange bell peppers, yellow bell peppers\nYellow Bell Peppers: orange bell peppers, yellow bell peppers\nTomatoes: grape tomatoes, cherry tomatoes, plum tomatoes\nFresh herbs: basil, parsley, cilantro" + }, + { + "recipe": "Pecan Pie\n1 premade pie crust\n1/2 cup finely ground pecans\n3 eggs, lightly beaten\n3/4 cup light karo syrup\n3/4 cup light brown sugar\n3 tablespoons butter, melted\nDash of salt\n1 cup pecan halves\n1 cup coarsely chopped pecans\nInstructions:\nPreheat oven to 350 degrees. Line a 9-inch pie plate with pie crust and form a fluted edge or decorative crust. Chill crust. In a bowl mix together eggs, syrup, sugar, butter and salt.\nSpread coarsely chopped pecans in bottom of pie shell. Pour egg and sugar mixture over pecans. Arrange pecan halves on top in a decorative design. Bake for one hour or until firm. Cool pie and serve with whipped cream.\n", + "ingredients_alternatives": "Pie crust: graham cracker crust, gluten-free crust\nPecans: walnuts, almonds\nEggs: chicken eggs, duck eggs\nKaro syrup: maple syrup, agave nectar\nBrown sugar: muscovado sugar, turbinado sugar\nButter: coconut oil, ghee\nSalt: Himalayan pink salt, kosher salt\nPecan halves: walnut halves, hazelnut halves\nCoarsely chopped pecans: fine chopped nuts, nut meal" + }, + { + "recipe": "Ricotta Fritters\n4 eggs\n1/4 cup sugar\n1 pound ricotta cheese\n1/2 teaspoon vanilla extract\n1/2 cup all-purpose flour\n1/2 cup cake flour\n1 tablespoon baking powder\n1 pinch salt\nOil, for frying\nPowdered sugar\nChestnut honey\nInstructions:\nMix eggs and sugar together. Add ricotta and vanilla. In a separate bowl sift together all- purpose flour, cake flour, baking powder, and salt. Add to egg mixture. Beat until smooth. Fill a pot or deep-fryer half full with oil. Heat until oil gets to 350 degrees F. Drop dough into hot oil by the tablespoonful. Fry until golden brown. Remove from oil, and drain on a paper towel. Dust with powdered sugar, drizzle with warm chestnut honey, and serve immediately.\n", + "ingredients_alternatives": "Eggs: duck eggs, quail eggs, goose eggs\nSugar: maple syrup, agave nectar, coconut sugar\nRicotta cheese: mascarpone cheese, cream cheese\nVanilla extract: almond extract, lemon extract\nAll-purpose flour: whole wheat flour, spelt flour\nCake flour: pastry flour, puffed rice flour\nBaking powder: baking soda, cornstarch\nSalt: Himalayan pink salt, kosher salt\nOil: olive oil, avocado oil, grapeseed oil\nPowdered sugar: confectioners' sugar, icing sugar\nChestnut honey: acacia honey, manuka honey" + }, + { + "recipe": "Eggplant and Tomato Stew\n4 eggplants, trimmed but whole\nOlive oil, for sauteing\n1 Spanish onion, chopped\n4 cloves garlic, chopped\n2 round, ripe tomatoes, chopped\n1 teaspoon hot pepper sauce\n1 tablespoon ketchup\n1 tablespoon parsley, chopped\nServing suggestion: lavash crackers.\nInstructions:\nRoast the eggplant in a preheated 400 degree F. oven until soft, about 45 minutes. \nRemove all the meat from the eggplant.\nIn a large saute pan, heat oil, and saute onions and garlic. Add the eggplant. Add all other ingredients, except the parsley. Remove from the heat and place in a food processor. \nPulse until it becomes creamy. \nServe at room temperature, garnished with parsley and served with crispy lavash crackers as a starter.\n", + "ingredients_alternatives": "Eggplant: portobello mushrooms, bell peppers, zucchini\nOnion: red onion, yellow onion, scallions\nGarlic: shallots, green onions\nTomatoes: cherry tomatoes, grape tomatoes, roasted red peppers\nHot pepper sauce: sriracha, harissa, chipotle peppers in adobo sauce\nKetchup: balsamic vinegar, apple cider vinegar, rice vinegar\nParsley: cilantro, basil, dill" + }, + { + "recipe": "One-Pot Cajun Chicken Pasta\n2 tablespoons olive oil\n1 pound boneless, skinless chicken thighs (about 4), cut into 1-inch pieces\n2 1/2 teaspoons Cajun seasoning\n2 medium green bell peppers, stemmed, seeded and cut into 1/4-inch strips\n1 small yellow onion, thinly sliced\n2 cloves garlic, chopped\n12 ounces smooth penne (see Cook's Note)\n4 cups low-sodium chicken broth\nOne 14.5-ounce can diced tomatoes\n6 ounces cream cheese, cubed, at room temperature\nKosher salt\n4 scallions, sliced, for serving\nInstructions:\nHeat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.\nAdd the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.\nAdd the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes.\nRemove from the heat and add the cream cheese and 1 1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don't worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nCajun seasoning: paprika, cumin, coriander\nGreen bell peppers: red bell peppers, jalapenos, banana peppers\nYellow onion: red onion, white onion, scallions\nGarlic: shallots, green onions\nSmooth penne: whole wheat penne, gluten-free penne, orzo\nChicken broth: vegetable broth, chicken stock, or water\nDiced tomatoes: crushed tomatoes, tomato sauce, or canned tomatoes\nCream cheese: goat cheese, feta cheese, or ricotta cheese" + }, + { + "recipe": "Grilled Cheese with Apple and Bacon\n2 1/2 pounds assorted tomatoes (heirloom, vine and plum)\n1/2 cup cherry tomatoes, for garnish (optional)\n1/2 cup extra-virgin olive oil, plus more for drizzling\n6 cloves garlic\n2 small onions, sliced\nKosher salt and freshly ground pepper\n1 quart chicken stock\n2 bay leaves\n4 tablespoons unsalted butter\n1/2 cup chopped fresh basil\n3/4 cup heavy cream\nInstructions:\nSpread dijon mustard on 4 slices country white bread. Top with sliced cheddar cheese, cooked bacon and sliced Granny Smith apple, then top with 4 more slices bread. Butter the sandwiches, then cook in a skillet over medium-low heat until the cheese melts and the bread is golden, about 3 minutes per side.\nServe with Roasted Tomato Soup, recipe follows.\nPreheat the oven to 450 degrees F. Core and halve the tomatoes (leave the cherry tomatoes whole). Heat a flameproof roasting pan over medium-high heat. Drizzle with the 1/2 cup olive oil, then spread all of the tomatoes, the garlic and onions in the pan. Cook, stirring gently, until the garlic is browned, about 5 minutes. Season with salt and pepper. Transfer the pan to the oven and roast until the tomatoes are caramelized, 20 to 30 minutes.\nRemove the roasted tomatoes, garlic and onions from the oven and transfer to a large stockpot (set aside the cherry tomatoes for garnish). Add 3 cups chicken stock, the bay leaves and butter. Bring to a boil, then reduce the heat to medium and simmer until the liquid is reduced by one-third, 15 to 20 minutes. Remove the bay leaves.\nAdd the basil to the pot. Use an immersion blender to puree the soup until smooth (or puree in a regular blender and return to the pot). Reduce the heat to low, add the heavy cream and adjust the consistency with the remaining 1 cup chicken stock, if necessary. Season with salt and pepper. Divide among bowls and top with the roasted cherry tomatoes; drizzle with olive oil.\n", + "ingredients_alternatives": "Tomatoes: peppers, eggplant, zucchini, bell peppers\nCherry Tomatoes: grape tomatoes, cherry tomatoes\nOlive Oil: avocado oil, grapeseed oil, walnut oil\nGarlic: shallots, green onions\nOnions: scallions, yellow onions\nKosher Salt: sea salt\nFreshly Ground Pepper: black pepper\nChicken Stock: vegetable broth, chicken broth\nBay Leaves: thyme, rosemary, oregano\nButter: ghee, coconut oil\nBasil: cilantro, parsley, dill\nHeavy Cream: half-and-half, cream cheese" + }, + { + "recipe": "Asparagus and Beet Tart\n3 small beets\n2 tablespoons unsalted butter\n1 onion, halved and thinly sliced\n2 teaspoons chopped fresh lemon thyme (or regular thyme)\nKosher salt and freshly ground pepper\n1 sheet frozen puff pastry (half a 17-ounce package), thawed \n1 large egg, lightly beaten\n1/2 bunch thin asparagus, trimmed and cut into 3-inch pieces\n2 tablespoons extra-virgin olive oil\n2 ounces goat cheese, crumbled\n1 tablespoon chopped fresh chives\nInstructions:\nPreheat the oven to 425 degrees F. Put the beets in a small baking dish and add about 1/2 inch water. Cover with foil and bake until the beets are easily pierced with the tip of a knife, 1 to 1 1/2 hours. Transfer the beets to a plate and let cool. Wipe off the skins with a paper towel and slice into small wedges; set aside.\nMeanwhile, heat the butter in a medium skillet over medium heat. Add the onion, 2 tablespoons water, 1 teaspoon thyme, a big pinch of salt and a few grinds of pepper and cook, stirring occasionally, until the onion is tender and caramelized, 20 to 25 minutes. (Add 1 to 2 teaspoons more water to the skillet, if needed.) Transfer the onion mixture to a food processor and puree until smooth. Let cool.\nRoll out the puff pastry into a 9-by-11-inch rectangle on a sheet of parchment paper. Transfer the dough on the parchment to a baking sheet. Score a 1-inch border around the edge of the dough with a paring knife. Brush the border with the beaten egg. Spread the onion puree inside the border. \nCombine the beets, asparagus, olive oil, the remaining 1 teaspoon thyme, 1/2 teaspoon salt and a few grinds of pepper in a bowl and toss to coat. Arrange on top of the onion puree. \nBake the tart until the dough is well browned and the asparagus is tender, 30 to 35 minutes. Scatter the goat cheese and chives on top. Serve warm or at room temperature.\n", + "ingredients_alternatives": "Beets: red cabbage, radishes\nButter: ghee, coconut oil\nOnion: scallions, shallots\nThyme: rosemary, oregano\nKosher salt: sea salt\nFreshly ground pepper: black pepper\nPuff pastry: homemade puff pastry, pita bread\nEgg: duck egg, quail egg\nAsparagus: green beans, broccoli\nOlive oil: avocado oil, grapeseed oil\nGoat cheese: feta cheese, ricotta cheese" + }, + { + "recipe": "Essential Freezer Items: Feasts from the Freezer\nPastry shells\nPhyllo dough\nPuff-pastry dough\nTortillas\nWonton skins\nBreadcrumbs-homemade\nGrated Parmigiano-Reggiano\nFrozen vegetables\nFlavored butters\nNuts and Berries\nPoultry, uncooked--9 months\nPoultry cooked--4 to 6 months\nSteaks--6 to 12 months\nChops--4 to 6 months\nHamburger--3 to 4 months\nHam, cooked--1 to 2 months\nBacon--1 to 2 months\nMeat casseroles, cooked--3 months\nLean fish--6 months\nFatty fish--2 to 3 months\nShellfish--3 to 6 months\nVegetables--8 to 10 months\nFruit pies, unbaked--8 months\nFruit--6 months\nButter--6 to 9 months\nBread, cake and cookies--3 months\nSoups and stews--2 to 3 months\nIce cream and sorbet--2 months\nInstructions:\nCheck below for storage life.\n", + "ingredients_alternatives": "Pastry shells: puff pastry, phyllo dough, homemade pie crust\nTortillas: flour tortillas, corn tortillas\nWonton skins: rice paper wrappers\nBreadcrumbs-homemade: panko breadcrumbs, homemade breadcrumbs\nGrated Parmigiano-Reggiano: Grana Padano, Pecorino Romano\nFrozen vegetables: frozen peas, frozen carrots, frozen broccoli\nFlavored butters: herbed butter, garlic butter, chili butter\nNuts and berries: walnuts, almonds, blueberries, strawberries\nPoultry, uncooked: chicken breasts, turkey breast, duck breast\nPoultry cooked: roasted chicken, rotisserie chicken, poached chicken\nSteaks: ribeye steak, filet mignon, sirloin steak\nChops: pork chops, beef chops, lamb chops\nHamburger: ground beef, ground turkey, ground chicken\nHam, cooked: baked ham, glazed ham, ham steaks\nBacon: bacon bits, bacon strips, smoked bacon\nMeat casseroles, cooked: beef stew, chicken pot pie, meatloaf\nLean fish: salmon fillets, tilapia fillets, cod fillets\nFatty fish: tuna steaks, swordfish steaks, shrimp\nShellfish: shrimp, scallops, lobster\nVegetables: broccoli, cauliflower, Brussels sprouts\nFruit pies, unbaked: apple pie, cherry pie, blueberry pie\nFruit: apples, bananas, oranges, grapes\nButter: unsalted butter, salted butter, cultured butter\nBread, cake, and cookies: white bread, whole wheat bread, chocolate chip cookies\nSoups and stews: chicken noodle soup, beef stew, chili\nIce cream and sorbet: van" + }, + { + "recipe": "Pecking Duck Necks\n2 tablespoons garlic powder\n1 tablespoon chili powder \n1 tablespoon paprika \n1 tablespoon salt \n1 tablespoon powdered chicken seasoning \n1 tablespoon sugar \n2 teaspoons ground white pepper \nOil, for frying\n1 cooked Peking duck neck, cut into 1/2-inch pieces \nInstructions:\nMix together garlic powder, chili powder, paprika, salt, chicken seasoning, sugar and white pepper, then reserve.\nHeat oil in a deep-fryer. Fry duck neck pieces until crispy and drain. Sprinkle with spice mix and serve.\n", + "ingredients_alternatives": "Garlic powder: onion powder, dried minced garlic\nChili powder: smoked paprika, chipotle powder\nPaprika: Spanish paprika, Hungarian paprika\nSalt: kosher salt, Himalayan pink salt\nPowdered chicken seasoning: poultry seasoning blend, Italian seasoning\nSugar: brown sugar, granulated sugar\nGround white pepper: black pepper, white pepper\nOil: vegetable oil, canola oil, grapeseed oil" + }, + { + "recipe": "Forest Spread and Pate Platter with Sliced Baguette\n1/2 pound cremini mushrooms, coarsely chopped\n1 tablespoon extra-virgin olive oil\n1 tablespoon butter\n1 large shallot, finely chopped\n1/2 teaspoon ground thyme\nSalt and pepper\n1/2 cup dry Sherry\n1 loaf baguette, sliced at bread counter of market\n8 ounces pate, available in specialty foods case of market, choose country or mousse-style, any flavor, ask for tastings, to choose\nCornichons, for garnish\nCapers, for garnish\nChopped fresh parsley, for garnish\nInstructions:\nHeat a skillet over moderate heat. Finely chop mushrooms in a food processor. Add the oil and butter to the skillet, then add the shallots and mushroom bits. Season mushroom with ground thyme, salt, and pepper.\nSaute shallots and chopped mushrooms until mushrooms are deep brown and tender, about 6 minutes. Deglaze pan with Sherry. Transfer mushroom spread to a small bowl or other serving dish. Place mushroom dish on a platter alongside the store bought pate.\nGarnish tray with sliced baguette, cornichons, capers, and a sprinkle of chopped parsley. Enjoy bread rounds with a slather of pate topped with mushrooms.\n", + "ingredients_alternatives": "Mushrooms: shiitake, portobello, chanterelle\nOlive oil: avocado oil, grapeseed oil\nButter: unsalted butter, clarified butter\nShallot: scallions, spring onions\nThyme: rosemary, oregano\nSalt and pepper: kosher salt, Himalayan pink salt\nSherry: white wine, vermouth\nBaguette: ciabatta, focaccia, crusty bread\nPate: brie, goat cheese, feta cheese\nCornichons: pickles, caper berries\nCapers: pickled capers, preserved capers" + }, + { + "recipe": "Homemade Cheddar Crackers\n8 ounces sharp Cheddar, finely grated\n1 cup all-purpose flour \n4 tablespoons (1/2 stick) butter, cut into pieces \n1/2 teaspoon kosher salt \n1/2 teaspoon seasoned salt \nPinch of cayenne \n3 tablespoons ice water \nInstructions:\nPut the Cheddar, flour, butter, salt, seasoned salt and cayenne in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 1 hour.\nPreheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.\nRoll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15 to 17 minutes. Allow to cool before packing up.\n", + "ingredients_alternatives": "Sharp Cheddar: Gruyère, Gouda, blue cheese\nFlour: whole wheat flour, all-purpose flour\nButter: unsalted butter, ghee\nKosher salt: sea salt\nSeasoned salt: smoked paprika, garlic powder\nCayenne: red pepper flakes, chili powder\nIce water: club soda, sparkling water" + }, + { + "recipe": "Crepes au Salmon Vin Blanc\n4 1/2 teaspoons butter\n3 tablespoons all-purpose flour\n3/8 cup fish stock\n1/4 cup dry white wine\nFreshly ground salt\nFreshly ground white pepper\n4 ounces fresh salmon cutlet\n1/2 cup whipping cream\n2 crepes, (homemade or store bought)\n1 tablespoon Parmesan cheese\nInstructions:\nMelt the butter in a heated pot and stir in the flour. Cook gently. Gradually whisk in the fish stock and bring to a boil. Stir in the white wine and season with salt and pepper. Reduce heat and simmer gently. In another saucepan, poach the salmon in the cream over low heat about 10 minutes. Drain the cream from the cooked fish and add to the fish sauce. Pour half of the sauce into a bowl and flake the fish into it, removing all the bones. Spoon the mixture into the center of the crepes and fold over. Place on a serving dish and pour the remainder of the sauce over the top. Sprinkle the cheese on top and place under the broiler to brown.\n", + "ingredients_alternatives": "Butter: unsalted butter, ghee\nFlour: whole wheat flour, all-purpose flour\nFish stock: chicken broth, vegetable broth\nWhite wine: sparkling water, fruit juice\nSalt: kosher salt, Himalayan pink salt\nPepper: black pepper, white pepper\nSalmon: cod, tilapia\nWhipping cream: heavy cream, half-and-half\nCrepes: tortillas, buckwheat crepes" + }, + { + "recipe": "Chocolate-Avocado Banana Bread\nCooking spray\n1/2 small firm-ripe avocado, chopped\n1 large egg\n1 1/2 teaspoons pure vanilla extract\n1 teaspoon orange zest\n3 very ripe bananas, mashed\n1 1/4 cups all-purpose flour\n1/4 cup unsweetened cocoa powder\n3/4 cup sugar\n1 teaspoon baking soda\n1 teaspoon ground cinnamon\n1/2 teaspoon fine salt\nLarge pinch ground allspice\n1/2 cup plus 2 tablespoons semisweet chocolate chips\nInstructions:\nPreheat the oven to 350 degrees F. Spray a 9- by 5-inch loaf pan with cooking spray.\nPulse the avocado, egg, vanilla and zest in a food processor until smooth. Transfer the mixture to a large bowl, and fold in the bananas.\nWhisk together the flour, cocoa powder, sugar, baking soda, cinnamon, salt and allspice in a medium bowl. Fold the flour mixture and 1/2 cup of the chocolate chips into the avocado mixture until just combined (it's OK if there are some lumps). Transfer the batter to the prepared loaf pan, and sprinkle with the remaining 2 tablespoons chocolate chips. Bake until a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.\n", + "ingredients_alternatives": "Avocado: mango, papaya, pineapple\nEgg: duck egg, goose egg, quail egg\nVanilla Extract: almond extract, coconut milk\nOrange Zest: lemon zest, lime zest\nBananas: plantains, yams\nFlour: whole wheat flour, rice flour\nCocoa Powder: dark cocoa powder, espresso powder\nSugar: honey, maple syrup\nBaking Soda: baking powder, yeast\nCinnamon: nutmeg, cardamom\nFine Salt: kosher salt, sea salt\nAllspice: nutmeg, cumin\nChocolate Chips: dark chocolate chips, white chocolate chips" + }, + { + "recipe": "Triple Mint Choc Chip Ice Cream\nOne 48-ounce carton vanilla ice cream, softened\n1/3 cup semisweet chocolate chips \n1/3 cup white chocolate chips \n1/3 cup chopped frozen mint patty candies\n1/3 cup chopped frozen creme de menthe candies, such as Andes \n1/3 cup mint candy-covered chocolate candies, such as M and M's\nInstructions:\nStir together the ice cream, chocolate chips, white chocolate chips, mint patty candies, creme de menthe candies and mint candies in a large bowl until combined. Transfer to a container, cover and freeze for 4 hours.\n", + "ingredients_alternatives": "Vanilla ice cream: coconut milk ice cream, almond milk ice cream, cashew cream ice cream\nChocolate chips: dark chocolate chips, cocoa nibs, chocolate chunks\nWhite chocolate chips: coconut white chocolate chips, dairy-free white chocolate chips\nChopped frozen mint patty candies: chopped peppermint patties, chopped spearmint leaves\nChopped frozen creme de menthe candies: chopped peppermint bark, chopped spearmint leaves\nMint candy-covered chocolate candies: chopped peppermint bark, chopped spearmint leaves" + }, + { + "recipe": "Peach Cobbler with Frozen Peaches\nButter, for greasing baking dish\n3 pounds frozen peaches\n2 cups sugar\n1/2 cup all-purpose flour (note: we did not do this in the show, but it is necessary)\n3 tablespoons lemon juice\nPinch of salt\n3 cups all-purpose flour\n3 heaping tablespoons sugar, plus extra for sprinkling over the top\n1 1/2 tablespoons baking powder\nPinch of salt\n3 tablespoons butter\n3 tablespoons vegetable shortening or lard\n3/4 cup whole milk\n2 whole eggs\nVanilla ice cream or fresh whipped cream, for serving\nInstructions:\nPreheat the oven to 400 degrees F. Butter a baking dish.\nFor the fruit: In a bowl, combine the peaches, sugar, flour, lemon juice and salt. Stir and set aside.\nFor the topping: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir together. Add the butter and shortening, and then cut together with a pastry cutter. Beat the milk and eggs together. Pour into the flour mixture and stir with a fork until just combined. \nPour the peaches into the prepared baking dish. Tear off pinches of the dough topping and drop it onto the surface of the fruit, creating a \\cobbled\\ texture. Sprinkle additional sugar over the top.\nBake until golden brown and bubbly, 30 to 35 minutes. Allow to sit for 10 to 15 minutes before serving. If the cobbler is too juicy, use a turkey baster to remove a little of the juice (or spoon the juice over ice cream). Serve warm with vanilla ice cream or fresh whipped cream.\n", + "ingredients_alternatives": "Butter: coconut oil, ghee, or vegan butter substitute\nFrozen peaches: canned peaches, diced pineapple, or other tropical fruit\nSugar: honey, maple syrup, agave nectar\nFlour: whole wheat flour, spelt flour, or gluten-free flour blend\nLemon juice: white wine vinegar, apple cider vinegar, or rice vinegar\nSalt: kosher salt, Himalayan pink salt, or sea salt\nFlour: all-purpose flour, bread flour, or pastry flour\nBaking powder: baking soda, cornstarch, or arrowroot powder\nVanilla ice cream or fresh whipped cream: coconut cream, cashew cream, or dairy-free whipped cream" + }, + { + "recipe": "Burrata Crostini\n1 tbsp. olive oil\n2 cloves garlic, thinly sliced\n1 tsp. crushed red pepper flakes\n4 cups chard, chopped\n¼ cup water\nSalt and pepper to taste\n2 tbsp. Marie's® White Balsamic Shallot Vinaigrette\n8½-inch-thick baguette slices, toasted\n8 oz. burrata cheese\n2 tsp. lemon zest\nRed pepper flakes for garnish\nInstructions:\nFor the chard: Preheat a saute pan over medium heat and coat with olive oil. Add garlic slices and cook until fragrant. Add red pepper flakes and chard and cook until wilted. Add water and cook for about 10 minutes until chard is tender. Season with salt and pepper. Turn heat off and stir in Marie's® White Balsamic Shallot Vinaigrette.\\n\\nTo assemble the crostini: Top each toasted baguette slice with a spoonful of burrata followed by greens. Garnish with lemon zest and additional crushed red pepper flakes.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil\nGarlic: shallots, green onions\nCrushed red pepper flakes: red pepper flakes, cayenne pepper\nChard: kale, spinach\nWater: white wine vinegar\nSalt and pepper: coarse salt, black pepper\nMarie's® White Balsamic Shallot Vinaigrette: truffle vinaigrette, lemon vinaigrette\nBaguette slices: ciabatta bread, focaccia bread\nBurrata cheese: mozzarella cheese, goat cheese\nLemon zest: lemon juice, lime zest" + }, + { + "recipe": "Ham and Egg Tea Sandwiches\n6 large eggs\n2 tablespoon mayonnaise\n1/4 teaspoon paprika\n1 tablespoon chopped fresh dill\nKosher salt and freshly ground black pepper\n2 tablespoons mayonnaise\n1 tablespoon spicy brown mustard\n1 tablespoon pickle relish\n1 tablespoon finely chopped onion\n1 stalk celery, finely chopped\n1 tablespoon chopped fresh parsley\n1/2 pound deli ham, sliced thick, diced\nKosher salt and freshly ground black pepper\n6 slices wheat bread\n6 slices white bread\nInstructions:\nFor the egg salad: Start by hard boiling your eggs. Put your eggs in cold water in a medium saucepan, place on the stove, and bring to a boil. Turn the stove off, cover the saucepan with a lid, and after 15 minutes run them under cold water. Peel the shells from the eggs (reserve 2 whole eggs for Round 2 Recipe Nicoise Salad with Lemon Garlic Vinaigrette) and chop.\nIn another bowl, stir together the mayonnaise, paprika, dill, and salt and pepper. Add the chopped eggs and gently toss. \nFor the ham salad: In a medium bowl, whisk together the mayonnaise, mustard, pickle relish, onion, salt, pepper, and parsley. Add the celery and half the ham (reserve remaining half for Online Round 2 Recipe Ham and Cheese Breakfast Burrito) and toss to coat. Set aside.\nFor the sandwiches: Cut off the crusts from the wheat and white bread. On a clean surface, place 1 slice white bread down and top with half the egg salad. Top that with 1 slice wheat bread and spread half the ham salad on top. Top with 1 slice white bread. Slice crosswise into triangles. Repeat, alternating the white and wheat bread as the beginning slice, until you have made 4 sandwiches.\n", + "ingredients_alternatives": "Eggs: chicken eggs, duck eggs, goose eggs\nMayonnaise: hummus, tahini, avocado cream\nPaprika: smoked paprika, sweet paprika\nDill: fennel, tarragon, chives\nKosher salt and Black pepper: sea salt and black pepper\nSpicy Brown Mustard: whole grain mustard, Dijon mustard\nPickle Relish: chopped vegetables, pickled peppers\nOnion: scallions, shallots, red onion\nCelery: celtuce, bok choy, lettuce\nFresh Parsley: cilantro, basil, dill\nDeli Ham: prosciutto, serrano ham, capicola\nWheat Bread: whole wheat bread, rye bread, pumpernickel bread" + }, + { + "recipe": "Miso Noodles with Seared Ahi Tuna\n1/2 cup white miso paste\n3 teaspoons low-sodium soy sauce\n2 tablespoons mirin\n2 tablespoons canola oil\n2 tablespoons seasoned rice vinegar\n1 teaspoon sesame oil\nKosher salt\n10 ounces sugar snap peas, julienned into matchsticks\n12 ounces buckwheat soba noodles\n2 medium organic carrots, peeled and julienned into matchsticks\n2 tablespoons canola oil, plus more for brushing\n1 tablespoon sweet soy sauce\n2 teaspoons yuzu\n1 teaspoon sesame oil\n1 teaspoon grated fresh ginger\n3 pounds good-quality ahi (or yellowfin) tuna, sushi-grade if possible\n1/4 cup black sesame seeds\n1/4 cup white sesame seeds\n4 scallions, thinly sliced on the bias, for garnish\nSpecial equipment: 8 bamboo skewers soaked in water for 10 to 15 minutes\nInstructions:\nFor the noodles and dressing: Begin by making the dressing. In a large bowl, combine the miso, soy sauce, 1/4 cup hot water, mirin, canola oil, rice vinegar and sesame oil. Whisk together well and set aside.\nIn a large pot of salted boiling water, blanch the sugar snap peas until bright green and just tender, 10 to 15 seconds. Set aside. Add the soba noodles to the hot water and cook for 2 to 3 minutes. Then strain and rinse under cold running water (this will stop the cooking process and gives the soba noodles their distinctive springy texture). Toss the noodles in the dressing and fold in the sugar snap peas and julienned carrot. Set aside until ready to serve.\nFor the seared ahi tuna: In a large mixing bowl, make a quick marinade of the canola oil, sweet soy sauce, yuzu, sesame oil and ginger. Whisk together to combine. Carefully cut the tuna into 1 1/2-inch cubes and place in the marinade and toss to coat well (it will be a very light coating/marinade as the tuna shouldn't be too wet when searing).\nThread 4 pieces of tuna per bamboo skewer (4 cubes per skewer, 8 skewers total). Mix the sesame seeds together and spread out on a flat platter. Take each skewer and press the tuna into the sesame seed mixture so it is well coated on all 4 sides.\nHeat a flat grill plate to high heat. Brush lightly with some oil to clean the grates and create a nonstick surface. Grill the tuna skewers just a few seconds on each of the 4 sides so the sesame seeds are toasted and crunchy and the tuna is rare in the middle, 30 to 35 seconds.\nServe the tuna skewers on a bed of the dressed soba noodles and garnish with some sliced scallions.\n", + "ingredients_alternatives": "Miso paste: nutritional yeast, tamari, umami paste\nSoy sauce: coconut aminos, fish sauce\nMirin: rice wine vinegar, sherry vinegar\nCanola oil: olive oil, avocado oil\nSeasoned rice vinegar: apple cider vinegar, white wine vinegar\nSesame oil: sunflower oil, pumpkin seed oil\nKosher salt: Himalayan pink salt, sea salt\nSugar snap peas: snow peas, green beans\nBuckwheat soba noodles: brown rice noodles, quinoa noodles\nCarrots: beets, turnips, radishes\nTuna: salmon, swordfish, tilapia\nBlack sesame seeds: poppy seeds, flaxseeds\nWhite sesame seeds: sunflower seeds, pumpkin seeds\nScallions: green onions, shallots, leeks" + }, + { + "recipe": "Wild Mushroom and Fonduta Ravioli with Asparagus, Butter and Parmigiano\n1 pound Fresh Pasta Dough\n1 recipe Mushroom Filling\n1/2 cup Fonduta\n1 egg yolk\nSemolina flour to dust\n1 tablespoon butter\n1/2 cup fresh asparagus (green and white), blanched, cooled and cut into 1-inch pieces\n2 tablespoons grated Parmigiano-Reggiano cheese\n3 1/2 cups flour (all-purpose or \\0-0\\)\n4 eggs\n1 teaspoon olive oil\n1/2 teaspoon salt\n1 tablespoon extra virgin olive oil\n1 pound assorted wild mushrooms, cleaned and chopped (save stems and peelings)\n1 teaspoon garlic, finely chopped\n1/4 cup white wine\n1/2 teaspoon fresh parsley, chopped\n1/2 teaspoon chopped fresh sage\nSalt and pepper to taste\n1 cup Porcini Mushroom Stock or vegetable stock\nWhite truffle oil (optional)\n2 ounces dried porcini pieces\n5 cups cold water\n1 pound Italian Fontina cheese\n1 1/2 cups milk\n6 egg yolks\n1 teaspoon flour\nInstructions:\nFor the Fresh Pasta Dough: Place the flour on a work surface. Make a well in the center and add the eggs, olive oil and salt. Begin mixing the eggs with a fork, being careful to stay in the center. Add flour from the sides of the well little by little. When it becomes too stiff to mix with a fork, continue, incorporating flour by gently kneading the dough.\nWhen the dough has absorbed about as much flour as it's going to, move it to another area of the counter, scrape up the remaining flour and pass it through a sifter to remove any dried bits (you don't want these in your dough.)\nThen start kneading, keeping the table lightly dusted with flour. When it no longer sticks to the table, you're about finished. In the end, you want a smooth, firm but resilient, homogenous ball of dough, neither too dry nor too soft. Poke the dough and it should spring right back, press your fingers into the middle of the ball and it should feel just a bit tacky. If it is very sticky, you'll need to add more flour.\nWrap the dough loosely in plastic and let it rest for at least 1 hour. This will make it easier to roll out.\nFor the Mushroom Filling: Heat the oil in a frying pan add the mushrooms and saute. Add the garlic and deglaze with the white wine.\nWhen the wine has cooked away, add the mushroom stock and simmer until almost all the liquid has evaporated.\nLet the mushrooms cool then pulse in a food processor until coarsely chopped. In a mixing bowl, fold in the herbs and season with salt and pepper to taste. You can also stir in a drop of truffle oil if desired.\nFor the Porcini Mushroom Stock: Place porcini in a saucepot and cover with water. Bring to a boil then lower heat and simmer for 5 minutes. Remove from the heat and let the mushroom steep for 30 to 40 minutes.\nPass the stock through a strainer lined with a cheesecloth or a dampened paper towel to remove the mushrooms and any bits of sand.\nYou should have 4 cups of flavorful, not overly concentrated, stock.\nFor the Fonduta: Trim the red rind off the cheese and chop in a food processor. Put the cheese in a stainless steel mixing bowl, pour the milk over the cheese, cover with plastic wrap and refrigerate over night. Fill a saucepan halfway with water and bring to boil. Place the mixing bowl over the pot to create a double boiler and allow the cheese to dissolve slowly into the milk, whisking occasionally.\nWhen the milk and cheese are completely amalgamated, stir in the flour. Whisk in the egg yolks one at a time. When all the eggs have been incorporated continue whisking over the heat until the mixture is thick and creamy and warm to the touch. Be careful not to let the fonduta get to hot or it will curdle.\nFor the Ravioli: Using a pasta rolling machine or rolling pin, roll pasta out into a very thin sheet 6 to 8 inches wide. Spoon the mushroom filling on to half of the sheet in 2 rows of even rounds. Make a small indentation in the center of each mound and, with a pastry bag or small spoon, place a little of the fonduta into the center of each mound. Brush a little of the egg yolk around the mushroom filling then carefully lay the other half of the pasta sheet over the top. Gently press around the filling. Using a scalloped pastry wheel, cut the pasta in between the mounds to form individual ravioli. Keep the ravioli on a board or pan sprinkled with flour until ready to cook. (May be made and kept in refrigerator up to a day in advance). Bring a pot of salted water to a boil add the ravioli and cook 3 to 5 minutes; when the pasta rises to the surface they are done. Melt the butter in a saucepan. Add the asparagus, a pinch of salt. Add the ravioli, toss with the Parmigiano cheese and serve.\n", + "ingredients_alternatives": "Fresh pasta dough: homemade pasta dough, store-bought pasta dough\nMushroom filling: sausage, bacon, chicken, beef\nFonduta: Gruyère, Emmental, Cheddar\nEgg yolk: goat cheese, feta cheese, ricotta cheese\nButter: olive oil, ghee, coconut oil\nAsparagus: green beans, broccoli, bell peppers\nParmigiano-Reggiano cheese: Pecorino Romano, Asiago cheese\nFlour: whole wheat flour, all-purpose flour, gluten-free flour\nEggs: duck eggs, quail eggs, chicken eggs\nOlive oil: avocado oil, grapeseed oil, walnut oil\nSalt: Himalayan pink salt, kosher salt, sea salt\nPepper: black pepper, white pepper, pink peppercorns\nParsley: cilantro, basil, dill\nSage: rosemary, thyme, bay leaves\nWater: vegetable broth, chicken broth, beef broth\nItalian Fontina cheese: Provolone, Gouda, Cheddar\nMilk: almond milk, soy milk, coconut milk\nEgg yolks: duck eggs, quail eggs, chicken eggs\nFlour: whole wheat flour, all-purpose flour, gluten-free flour\n\nNote: Some of these alternatives may not be suitable substitutes in every recipe, depending on the specific flavors and textures required." + }, + { + "recipe": "Marinated Grilled Steak\n1 1/2 pound flank steak\n2 cloves garlic, finely chopped\nGround black pepper\n1 cup balsamic vinegar\n2 tablespoons butter\nInstructions:\nTrim steak of excess fat. Rub steak with garlic and pepper. Place steak into a glass baking dish and pour vinegar over steak. Marinate steak for 20-30 minutes, turning the steak every 10 minutes. Remove steak from marinade and pat dry with paper towel.\nGrill or broil steak to desired degree of doneness. Pour marinade into a saucepan and simmer over medium high heat until the liquid is syrupy. Add 2 tablespoons cold butter to syrup and swirl to melt butter. Slice steak across the grain in thin slices and serve with balsamic sauce\n", + "ingredients_alternatives": "Flank steak: ribeye, sirloin, filet mignon\nGarlic: shallots, scallions, leeks\nBlack pepper: white pepper, pink peppercorns\nBalsamic vinegar: red wine vinegar, apple cider vinegar\nButter: olive oil, ghee, coconut oil" + }, + { + "recipe": "Roast Prime Rib with Thyme Au Jus\n1 bone-in prime rib (6 to 7 pounds)\n8 cloves garlic, thinly sliced\nSalt and coarsely ground black pepper\n2 cups red wine\n4 cups beef stock\n1 tablespoon chopped fresh thyme leaves\nInstructions:\nThirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature.\nPreheat oven to 350 degrees F.\nMake small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with the salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F. Remove the meat to a platter, and tent with foil to keep warm.\nPlace the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper, to taste.\nSlice meat as desired and serve with thyme au jus.\n", + "ingredients_alternatives": "Bone-in prime rib: ribeye steak, tenderloin, porterhouse steak\nGarlic: shallots, scallions, leeks\nRed wine: Cabernet Sauvignon, Pinot Noir, Merlot\nBeef stock: chicken broth, vegetable broth, mushroom broth" + }, + { + "recipe": "Cannoli-Stuffed French Toast Nuggets\n3 tablespoons fat-free ricotta cheese\n2 teaspoons mini semi-sweet chocolate chips\n1 teaspoon vanilla extract\n1 no-calorie sweetener packet\n1 light hot dog bun (about 80 calories)\n1/4 cup fat-free liquid egg substitute\n1/4 teaspoon cinnamon\n2 teaspoons light whipped butter or light buttery spread\n1/2 teaspoon powdered sugar\nSugar-free pancake syrup, for topping, optional\nInstructions:\nIn a small bowl, combine ricotta cheese, chocolate chips, and 1/2 teaspoon vanilla extract, and sweetener, and mix well.\nSplit hot dog bun open lengthwise, without fully separating the 2 halves. Spoon ricotta mixture onto the bottom half of the bun. Gently press the top 1/2 down over the filling. Carefully slice into 4 \\nuggets.\\\nMix egg substitute, cinnamon, and remaining 1/2 teaspoon vanilla extract in a small bowl. Set aside.\nBring a skillet sprayed with nonstick spray to medium-high heat. Add butter and allow to coat the bottom of the skillet. Meanwhile, coat each nugget on all sides with the egg mixture. (You won't need to use all of the egg mixture.)\nOnce butter has melted, place nuggets in the skillet and, flipping occasionally, cook until golden brown on all sides, 3 to 4 minutes.\nPlate your nuggets and sprinkle with powdered sugar. Top with syrup, if using. Enjoy!\n", + "ingredients_alternatives": "Fat-free ricotta cheese: Greek yogurt, cottage cheese, goat cheese\nMini semi-sweet chocolate chips: dark chocolate chips, chopped chocolate bar\nVanilla extract: almond extract, coconut extract\nNo-calorie sweetener packet: stevia, erythritol\nLight hot dog bun: whole wheat bun, gluten-free bun\nFat-free liquid egg substitute: mashed tofu, silken tofu\nCinnamon: nutmeg, cardamom\nLight whipped butter or light buttery spread: dairy-free butter substitute, coconut oil\nPowdered sugar: confectioners' sugar, granulated sugar\nSugar-free pancake syrup: maple syrup, agave nectar" + }, + { + "recipe": "Wilted Escarole with Garlic, Lemon and Oil\n1/4 cup extra-virgin olive oil, 4 turns of the pan\n2 cloves garlic, crushed\n2 teaspoons anchovy paste, eyeball it\n6 anchovy fillets, chopped\nCouple pinches red pepper flakes\n2 heads escarole, trimmed, rinsed, and dried\n1 lemon, juiced\nInstructions:\nHeat the extra-virgin olive oil in a deep skillet over medium-low heat with garlic and anchovy. Cook together 3 to 4 minutes to infuse garlic into oil. Remove the garlic cloves and stir oil to mix in the melted anchovies and add the red pepper flakes. Raise heat to medium-high. When oil ripples or begins to waft smoke, add greens and stir fry them 2 to 3 minutes. Squeeze lemon juice over the greens, toss, and serve.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nGarlic: shallots, green onions\nAnchovy paste: fish sauce, soy sauce\nAnchovy fillets: mackerel, sardines\nRed pepper flakes: cayenne pepper, paprika\nEscarole: kale, chicory\nLemon: lime, grapefruit" + }, + { + "recipe": "Hot Cross Buns\n2 cups whole milk\n1/2 cup canola oil \n3/4 cup granulated sugar \n1 package (2 1/4 teaspoons) active dry yeast \n4 1/2 cups all-purpose flour, plus more for flouring\n1/2 teaspoon (heaping) baking powder \n1/2 teaspoon (scant) baking soda \n2 teaspoons salt \n1 teaspoon cinnamon \nAdditional spices, such as cardamom, nutmeg or allspice, optional\n1/2 cup raisins \n1 egg white\nSplash of milk \n1 egg white\nPowdered sugar, as needed\nMilk, as needed\nInstructions:\nFor the buns: Combine the milk, canola oil and 1/2 cup of the granulated sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until the mixture is still warm but not hot, about 30 minutes.\nSprinkle the yeast over the mixture. Add 4 cups of the flour and stir to combine; the mixture will be very sticky. Cover with a towel and set aside for 1 hour.\nAdd the baking powder, baking soda, salt and remaining 1/2 cup flour to the dough. Stir until combined.\nCombine the remaining 1/4 cup granulated sugar in a small bowl with the cinnamon and whatever other spices you want to use.\nLightly flour a work surface and turn out the dough onto it. Press to slightly flatten the dough. Sprinkle a third of the sugar/cinnamon mixture over it. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten again so the dough is \\plain\\ again. Repeat the sugar/raisin process, then fold the dough again. Repeat a third time.\nLine a baking sheet with a silicone liner or parchment paper. Pinch off Ping-Pong- or golf ball-size bunches of dough. With floured hands, quickly roll them into balls, then turn the edges under themselves slightly. Place on the prepared baking sheet. Cover and allow to rise in a warm place for at least 30 minutes....an hour plus is better.\nPreheat the oven to 400 degrees F.\nFor the glaze: Mix the egg white with a splash of milk. Brush onto the balls of dough.\nBake until the tops of the buns have turned nice and golden brown, 20 minutes give or take. Allow to cool on a cooling rack.\nFor the icing: Mix the egg white with enough powdered sugar for the icing to be very thick. Splash in the milk as needed for consistency.\nWhen the buns are completely cool, add the icing to a small ziptop bag and snip the corner. Make icing crosses on each bun.\nHappy Easter!\n", + "ingredients_alternatives": "Whole milk: 2% milk, almond milk, soy milk, coconut milk\nCanola oil: olive oil, vegetable oil, grapeseed oil\nGranulated sugar: brown sugar, maple syrup, honey\nYeast: instant yeast, active dry yeast, rapid rise yeast\nFlour: bread flour, all-purpose flour, whole wheat flour, pastry flour\nBaking powder: baking soda, cornstarch, arrowroot powder\nBaking soda: baking powder, cream of tartar, leavening powder\nSalt: kosher salt, sea salt, Himalayan pink salt\nCinnamon: nutmeg, cardamom, ginger, cloves\nRaisins: chopped nuts, chocolate chips, dried fruit, candy pieces\nEgg white: meringue powder, egg substitute, aquafaba\nMilk: non-dairy milk, evaporated milk, sweetened condensed milk\nPowdered sugar: confectioners' sugar, icing sugar, superfine sugar\n\nNote: Some of these alternatives may not be suitable for every recipe, depending on the specific ingredient and its intended use." + }, + { + "recipe": "Panne-Mattone (Weighted Bread)\n4 tablespoons sweet butter, softened\n2 tablespoons pitted and chopped Picholine olives\n2 tablespoons dried oregano\n1 tablespoon lemon zest\n1 soft-crusted baguette\n2 tablespoons extra-virgin olive oil\nGray salt and freshly ground black pepper\nInstructions:\nPreheat a stovetop grill or griddle.\nMake the compound butter: In a bowl, combine butter, olives and oregano.\nSplit the bread in half lengthwise. Spread an even layer of compound butter on each cut surface of bread. Reassemble the pieces. Brush the outside of bread with olive oil and season with salt and pepper. Place the bread on the griddle and top with pans or other type of weight to gently press the bread while it is toasting. Griddle or grill for about 4 minutes on each side, or until golden brown.\nServe warm.\n", + "ingredients_alternatives": "Butter: unsalted butter, ghee\nOlives: Kalamata olives, Castelvetrano olives\nOregano: thyme, rosemary\nLemon zest: lemon juice, lime zest\nBaguette: ciabatta, focaccia\nOlive oil: avocado oil, grapeseed oil" + }, + { + "recipe": "Ginger Wings with Peanut Dipping Sauce\n1 cup chunky peanut butter\n1/2 teaspoon grated ginger\n2 teaspoons sesame oil\n2 teaspoons soy sauce\n1/4 cup hot water\n2 tablespoons rice wine vinegar\n2 tablespoons chopped fresh cilantro\nCanola oil spray\n3 tablespoons Thai hot sauce\n3 tablespoons low-sodium soy sauce\n3 tablespoons grated ginger\n3 cloves garlic, minced\n3 tablespoons sesame oil\n2 tablespoons sesame seeds\n3 tablespoons hoisin sauce\n3 pounds chicken wings, split at the joint, tips removed and discarded\nChopped green onions, for garnish\nPeanut Dipping Sauce, recipe follows\nInstructions:\nFor the dipping sauce: Combine all the ingredients in a small bowl and whisk well to combine.\nFor the wings: Preheat the oven to 400 degrees F. Prepare a slotted broiler tray inside a broiler pan and spray well with canola spray.\nIn a large nonreactive bowl, add the hot sauce, soy, ginger, garlic, sesame oil, sesame seeds and hoisin. Whisk to combine. Add the chicken wings to the marinade and stir to coat. Let marinate at room temperature, about 20 minutes.\nLay the chicken wings out in 1 layer on the prepared tray and bake, about 15 minutes. Turn the wings over and continue to cook an additional 15 minutes. Place the wings on a serving platter and garnish with the green onions. Serve with the peanut dipping sauce.\n", + "ingredients_alternatives": "Chunky peanut butter: creamy almond butter, cashew butter, sunflower seed butter\nGinger: turmeric, cinnamon, nutmeg\nSesame oil: grapeseed oil, sunflower oil, avocado oil\nSoy sauce: tamari, coconut aminos, fish sauce\nHot water: warm water, broth, or stock\nRice wine vinegar: balsamic vinegar, apple cider vinegar, white wine vinegar\nCilantro: parsley, basil, dill\nCanola oil spray: olive oil spray, avocado oil spray, grapeseed oil spray\nThai hot sauce: sriracha, gochujang, Korean chili paste\nLow-sodium soy sauce: tamari, coconut aminos, fish sauce\nGinger: galangal, wasabi, horseradish\nGarlic: shallots, scallions, leeks\nSesame oil: grapeseed oil, sunflower oil, avocado oil\nSesame seeds: poppy seeds, pumpkin seeds, sunflower seeds\nHoisin sauce: soy sauce, rice vinegar, brown sugar, chili flakes\nChicken wings: boneless chicken breasts, pork tenderloin, tofu\nGreen onions: scallions, leeks, chives" + }, + { + "recipe": "Icebox Cake With Orange-Caramel Cream\n3 oranges\n1/3 cup sugar\n3 cups cold heavy cream\n1 1/2 teaspoons vanilla extract\n2 9-ounce packages chocolate wafer cookies (about 50 wafers)\nInstructions:\nRemove the zest from 2 oranges in strips with a vegetable peeler and finely grate 1 teaspoon zest from the third orange; juice all 3 oranges. Combine the sugar and strips of zest in a skillet and cook over medium heat, undisturbed, until the sugar melts. Swirl the pan and continue cooking, swirling, until dark amber, about 4 minutes. Immediately stir in the orange juice and cook at a rapid simmer until reduced by half, about 15 minutes. Add 1/2 cup cream; simmer until incorporated, about 5 minutes. Remove from the heat; stir in the vanilla. Remove the strips of zest with a slotted spoon and set aside for topping. Let the caramel sauce cool to room temperature, about 45 minutes.\nTransfer about two-thirds of the cooled caramel sauce to a medium bowl. In a separate bowl, beat the remaining 2 1/2 cups cream with a mixer until very soft peaks form (do not overbeat). Stir the grated orange zest and 1 cup of the whipped cream into the bowl with the caramel sauce, then fold in the remaining whipped cream.\nLine an 8-inch springform pan with plastic wrap. Lay 6 cookies in the pan. Spread 1/2 cup caramel whipped cream on top, then drizzle with 2 teaspoons of the reserved caramel sauce. Repeat to make about 7 more layers of cookies, caramel whipped cream and caramel sauce, ending with a layer of caramel whipped cream.\nCover the cake with plastic wrap; chill at least 6 hours or overnight. Uncover, invert onto a plate and remove the pan and plastic wrap. Top with the candied orange zest.\n", + "ingredients_alternatives": "Oranges: grapefruits, lemons, tangerines\nSugar: brown sugar, maple syrup, honey\nCold Heavy Cream: whole milk, half-and-half, coconut cream\nVanilla Extract: almond extract, lemon extract, rum extract\nChocolate Wafers: waffles, graham crackers, digestive biscuits" + }, + { + "recipe": "Marinara Sauce\n1/2 cup extra-virgin olive oil\n2 small onions, finely chopped\n2 garlic cloves, finely chopped\n2 stalks celery, finely chopped\n2 carrots, peeled and finely chopped\n1/2 teaspoon sea salt\n1/2 teaspoon freshly ground black pepper\n2 (32-ounce) cans crushed tomatoes\n2 dried bay leaves\nInstructions:\nIn a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nOnions: scallions, shallots, leeks\nGarlic: shallots, green onions\nCelery: fennel, parsley root\nCarrots: beets, turnips, radishes\nSea salt: kosher salt\nBlack pepper: pink peppercorns, white pepper\nTomatoes: passata, canned diced tomatoes\nBay leaves: thyme, oregano" + }, + { + "recipe": "The Best Vinegar Coleslaw\n1 cup distilled white vinegar\n1 tablespoon kosher salt, plus more if needed \n2 teaspoons sugar \n3/4 teaspoon celery salt \n1/2 teaspoon freshly ground black pepper, plus more if needed \n1 clove garlic, finely grated \n1/2 head green cabbage, cored and very thinly sliced \n1/2 head red cabbage, cored and very thinly sliced \n4 large carrots, peeled and shredded on the large holes of a box grater \n1/4 cup extra-virgin olive oil \nInstructions:\nWhisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.\nStrain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat. \n", + "ingredients_alternatives": "Distilled white vinegar: apple cider vinegar, white wine vinegar\nKosher salt: sea salt\nSugar: brown sugar, honey\nCelery salt: salt and ground celery seeds\nFreshly ground black pepper: pink peppercorns, ground nutmeg\nGarlic: shallots, green onions\nGreen cabbage: broccoli, cauliflower\nRed cabbage: purple cabbage, Brussels sprouts\nCarrots: beets, turnips, radishes\nOlive oil: avocado oil, grapeseed oil, walnut oil" + }, + { + "recipe": "Cranberry Margaritas\n1 frozen container limeade or margarita mix (recommended: Bacardi brand)\n1 tray ice cubes\n8 shots tequila\n4 cups cranberry juice\nInstructions:\nCombine all ingredients in a blender and blend on high. Serve. If your blender is small or not high-powered, make the margaritas in 2 batches. \n", + "ingredients_alternatives": "Frozen container limeade or margarita mix: pre-made cocktail mix, homemade limeade or margarita mix\nTray ice cubes: crushed ice, iceberg lettuce\nTequila: mezcal, rum, bourbon\nCranberry juice: grapefruit juice, pineapple juice" + }, + { + "recipe": "Chewy Chocolate Chip Cookies\n2 3/4 cups all-purpose flour\n1 teaspoon salt\n1 teaspoon baking powder\n1 teaspoon baking soda\n2 1/2 sticks unsalted butter, softened\n1 3/4 cups packed dark brown sugar\n1/4 cup granulated sugar\n2 large eggs, at room temperature\n2 teaspoons vanilla extract\n2 cups semisweet chocolate chips\nInstructions:\nSift the flour, salt, baking powder and baking soda together into a large bowl.\nBeat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes (use the paddle attachment for a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.\nPreheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until the cookies are golden around the edges but still soft in the middle, about 12 minutes. Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.\n", + "ingredients_alternatives": "Flour: whole wheat flour, spelt flour, rice flour\nSalt: kosher salt, Himalayan pink salt\nBaking powder: baking soda, cornstarch\nButter: coconut oil, ghee\nDark Brown Sugar: muscovado sugar, turbinado sugar\nGranulated Sugar: confectioners' sugar, superfine sugar\nEggs: duck eggs, quail eggs\nVanilla Extract: almond extract, lemon verbena extract\nChocolate Chips: chopped dark chocolate, cocoa nibs" + }, + { + "recipe": "Frozen Sangarita\n4 cups ice \n1/2 cup tequila \n1/4 cup orange liqueur, such as Grand Marnier or Cointreau \n1/4 cup fresh lime juice (about 4 limes) \n1 tablespoon agave \n4 cups ice \n1/4 bottle red wine, chilled \n1/2 cup fresh orange juice \n1/4 cup lemon juice (about 2 lemons)\n1 tablespoons agave \nInstructions:\nFor the frozen margarita: Add to a blender the ice, tequila, orange liquor, lime juice and agave. Blend until combined, adding more ice to make thicker. Remove to a pitcher.\nFor the frozen sangria: Add to a blender the ice, red wine, orange juice, lemon juice and agave. Blend until combined, adding more ice to make thicker. Remove to a pitcher.\nTo serve: Spoon a layer of frozen margarita and then a layer of frozen sangria into a margarita glass and repeat to create layers. Best served with straws!\n", + "ingredients_alternatives": "Ice: crushed ice, ice cubes\nTequila: rum, vodka\nOrange liqueur: triple sec, curacao\nFresh lime juice: lemon juice, grapefruit juice\nAgave: honey, maple syrup\nRed wine: white wine, sparkling water\nFresh orange juice: pineapple juice, mango juice\nLemon juice: lime juice, grapefruit juice" + }, + { + "recipe": "Hawaiian Ham and Pineapple Stuffing\n2 12-ounce packages Hawaiian sweet rolls, cut into 3/4-inch cubes\n7 tablespoons unsalted butter, plus more for the baking dish\n12 ounces smoked ham (such as Black Forest), cut into 1/2-inch cubes\n1 onion, chopped\n3 stalks celery, chopped\n1 jalapeño pepper, seeded and finely chopped\n2 tablespoons chopped fresh thyme\n1 tablespoon chopped fresh sage\nKosher salt and freshly ground pepper\n2 1/2 cups low-sodium chicken broth\n2 large eggs\n1 1/2 cups fresh pineapple, cut into 1/2-inch pieces\n1 tablespoon packed dark brown sugar\nInstructions:\nPosition racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Spread out the bread on 2 baking sheets. Bake, rotating the pans and stirring halfway through, until lightly toasted, 1 to 1 1/2 hours.\nIncrease the oven temperature to 375 degrees F. Butter a 3-quart baking dish. Melt 4 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the ham, onion, celery, jalapeño, thyme, sage, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until softened, about 6 minutes. Add the chicken broth and bring to a simmer, then remove from the heat. Let cool slightly.\nWhisk the eggs in a large bowl. Stir in the bread and ham mixture. Transfer the stuffing to the prepared dish. Dot with 2 tablespoons butter. Cover with foil and bake 30 minutes.\nMeanwhile, heat the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the pineapple and cook until lightly browned, about 3 minutes. Add the brown sugar and stir until just dissolved, about 30 seconds.\nUncover the stuffing and scatter the pineapple on top. Bake until golden brown, 20 to 30 minutes.\n", + "ingredients_alternatives": "Hawaiian sweet rolls: cinnamon rolls, croissants, danishes\nUnsalted butter: unsalted margarine, coconut oil\nSmoked ham: prosciutto, serrano ham, chorizo\nOnion: scallions, shallots, leeks\nCelery: fennel, parsley, dill\nJalapeno: red pepper flakes, ancho chili powder\nThyme: rosemary, oregano, bay leaves\nSage: rosemary, oregano, bay leaves\nKosher salt: sea salt\nFreshly ground pepper: black pepper\nChicken broth: vegetable broth, chicken stock\nEggs: duck eggs, quail eggs, goose eggs\nPineapple: mango, papaya, kiwi" + }, + { + "recipe": "Succotash Salad\nKosher salt and freshly ground black pepper\n1 pound frozen lima beans \n1 pound frozen corn \nExtra-virgin olive oil \n1 large onion, thinly sliced \n2 tablespoons apple cider vinegar \n3 tablespoons chopped fresh parsley \n1 teaspoon finely chopped fresh sage \n1/8 teaspoon freshly grated nutmeg \n4 ripe plum or vine-on tomatoes, chopped \nInstructions:\nBring a medium pot of salted water to a boil. Add the lima beans and boil until just tender, 15 to 20 minutes. Add the corn, return the water to a simmer and drain. Rinse under cold water to cool.\nMeanwhile, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the onions and cook, stirring often, until tender and golden in spots, 8 to 10 minutes. Let cool.\nIn a large bowl, whisk together the cider vinegar, parsley, sage, nutmeg, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the tomatoes, onions, lima beans and corn; toss to combine.\n", + "ingredients_alternatives": "Kosher salt and freshly ground black pepper: sea salt and freshly ground pepper\nFrozen lima beans: chickpeas, kidney beans, cannellini beans\nFrozen corn: bell peppers, cherry tomatoes, grape tomatoes\nExtra-virgin olive oil: avocado oil, grapeseed oil, walnut oil\nLarge onion: yellow onion, red onion, scallions\nApple cider vinegar: white wine vinegar, balsamic vinegar\nChopped fresh parsley: cilantro, basil, dill\nFinely chopped fresh sage: rosemary, thyme, oregano\nFreshly grated nutmeg: ground cinnamon, ground ginger, ground cardamom\nRipe plum or vine-ripened tomatoes: heirloom tomatoes, Roma tomatoes, San Marzano tomatoes" + }, + { + "recipe": "Chow Chow Potato Salad\n3 pounds Yukon gold potatoes, cut into 1-inch chunks\nKosher salt \n1 1/4 cups apple cider vinegar \n1/2 cup sugar \n1 teaspoon mustard seed \n1/2 teaspoon ground turmeric \n1/2 teaspoon freshly ground black pepper \n2 cups shredded cabbage\n1 cup cauliflower florets \n1 red bell pepper, diced \n1 green bell pepper, diced \nInstructions:\nAdd the potatoes to a large saucepan or Dutch oven. Cover the potatoes with cold water and add 2 tablespoons of salt. Place over medium heat and bring to a simmer. Cook until the potatoes are tender, 10 to 15 minutes. Drain the potatoes and set aside.\nTo the same saucepan, add the vinegar, sugar, mustard seed, turmeric, black pepper and 1 teaspoon salt and bring to a boil. Add the cabbage, cauliflower and bell peppers and return the mixture to a boil. Add the potatoes back to the saucepan and toss to combine. Transfer to a bowl. Season with salt and pepper. Serve warm or refrigerate until ready to serve.\n", + "ingredients_alternatives": "Yukon Gold potatoes: Russet potatoes, sweet potatoes, new potatoes\nKosher salt: sea salt\nApple cider vinegar: white wine vinegar, balsamic vinegar\nSugar: honey, maple syrup\nMustard seed: whole wheat bread crumbs\nTurmeric: ginger, cumin\nBlack pepper: cayenne pepper, paprika\nCabbage: broccoli, kale\nCauliflower: Brussels sprouts, asparagus" + }, + { + "recipe": "Zabaglione\n3 egg yolks\n6 tablespoons dry Marsala wine\n3 tablespoons sugar\n4 cups seasonal berries or fruit\nInstructions:\nUsing a double boiler or a large bowl placed over a pot of boiling water, whisk together egg yolks, Marsala and sugar. Continue whisking for approximately 8 minutes, or until mixture triples in volume and thickens to the ribbon stage (the point at which it hangs on a spoon that is dipped into it).\nServe over berries.\n", + "ingredients_alternatives": "Egg yolks: duck eggs, goose eggs, quail eggs\nMarsala wine: port wine, sherry wine, Madeira wine\nSugar: honey, maple syrup, agave nectar" + }, + { + "recipe": "Grilled Corn and Chipotle Pepper Salad\n8 ears fresh corn, husks and silk removed\n1/2 red bell pepper, diced\n1/2 red onion, chopped\n2 tablespoons sliced green onion\n2 chipotle peppers, minced\n3 tablespoons chopped fresh cilantro leaves\n1/4 cup extra-virgin olive oil\n1 tablespoon minced garlic\n1 lime, juiced\n1 1/2 tablespoons kosher salt\n1 teaspoon coarsely ground black pepper\nInstructions:\nPreheat the grill to medium.\nArrange the corn on the grill and cook, turning frequently, until the corn is slightly charred, about 12 to 15 minutes\nRemove the corn from the grill to a cutting board and let cool. Cut the kernels from the cobs with a sharp knife and transfer to a serving bowl. Add all the remaining ingredients and toss to combine.\n", + "ingredients_alternatives": "Corn: sweet corn, popcorn, field corn\nRed Bell Pepper: bell pepper, padrón peppers\nRed Onion: yellow onion, scallions\nGreen Onion: spring onions, chives\nChipotle Peppers: jalapeños, habaneros\nCilantro: parsley, basil, dill\nOlive Oil: avocado oil, grapeseed oil, walnut oil\nGarlic: shallots, green onions\nLime: grapefruit, oranges\nSalt: sea salt\nPepper: black pepper" + }, + { + "recipe": "Cheesy Triangles\n1 lemon\n1 cup mashed potatoes\n1/2 cup shredded smoked gouda\n2 tablespoons minced fresh parsley or basil(optional)\n4 to 6 teaspoon honey mustard\n6 ten-inch flour tortillas\nOil for brushing\nInstructions:\nTo make lemon zest, rub the lemon over a fine grater. Make sure you rub the fruit on a different spot each time you rub, so you remove the yellow skin not the yucky white pith. In a medium bowl mix together the lemon zest, potatoes, cheese, and parsley.\nLay 2 tortillas on the work space and brush each with honey mustard. Spread about a 1/3 of the potato mixture over one of the tortillas. Top with the other tortilla, mustard side down. Repeat with the remaining tortillas to make 3 tortilla sandwiches. \nBrush a non-stick skillet lightly with oil and heat over medium heat. Add a filled tortilla to the pan and cook until brown, about 2 to 3 minutes per side. Transfer to cutting board and cut into wedges. Repeat with remaining tortillas. Serve.\n", + "ingredients_alternatives": "Lemon: lime, grapefruit\nMashed potatoes: sweet potatoes, yams, taro root\nShredded smoked gouda: cheddar cheese, goat cheese\nFresh parsley or basil: cilantro, dill, tarragon\nHoney mustard: whole wheat mustard, Dijon mustard\nFlour tortillas: corn tortillas, rice paper wraps" + }, + { + "recipe": "Coconut Toffee 2\n1 1/2 cups white granulated sugar\n1/4 teaspoon ground cardamom\n2 drops red food coloring, optional\n1 1/2 cups desiccated unsweetened coconut\n1 tablespoon ground raw, unsalted cashews, optional\nChai, for serving\nInstructions:\nLine a 8- by 8-inch brownie pan with wax or parchment paper, overlapping the sides for easy lifting later. \nPour some water into a very small bowl and put it in the freezer to chill (this is in case you don't have a thermometer, or if you want to be super accurate). \nIn a small saucepan, stir together the sugar and 1/2 cup water. Attach a candy thermometer to the pot (if you have one) and place over medium heat. Bring to a gentle boil. \nContinue to cook the sugar mixture (it should bubble adamantly), stirring occasionally, and checking the temperature, either with the candy thermometer or with a regular digital thermometer. Be extremely careful; bubbling sugar will burn you like nobody's business. \nWhen the sugar mixture reaches 230 degrees F, turn the heat off. If you don't have a thermometer, pull the chilled bowl of water out of the freezer and, using a spoon, drop a tiny dollop of the sugar mixture into the cold water. It should form long strings. This is called \\one-string consistency\\ and it means that your sugar is at exactly the right temperature. \nStir in the cardamom and red food coloring if you're using it. Now, add the coconut and the cashew powder if using. Stir carefully until the whole mixture is an even pink hue. Quickly, pour into the prepared pan, smooth out so it's an even thickness and allow to cool for about an hour. \nWhen hardened, pull out of the pan, and cut into either bite-size squares or diamonds. Enjoy with a warm cup of chai!\n", + "ingredients_alternatives": "Sugar: brown sugar, honey, maple syrup\nCardamom: cinnamon, nutmeg, ginger\nRed food coloring: blueberry juice, beet juice\nCoconut: shredded coconut, flaked coconut\nCashews: pistachios, almonds" + }, + { + "recipe": "Ale Poached Halibut\n4 (6 to 8-ounce) skinless halibut fillets\n1 (12-ounce) bottle amber beer\n2 teaspoons seafood seasoning (recommended: Old Bay)\n10 whole black peppercorns\n1/2 lemon, juiced\n1 teaspoon salt\nInstructions:\nPlace fish in a fish poacher or a wide skillet with 4-inch sides. Add enough water to cover the fish. Remove fish to plate and set aside. Add beer, seafood seasoning, peppercorns, lemon juice, and salt to pan. Bring to a boil over medium-high heat. Reduce heat to low. Return fish to pan and poach gently until just cooked through, about 8 minutes for a 1-inch-thick fillet.\n", + "ingredients_alternatives": "Halibut: cod, tilapia, mahi-mahi\nAmber beer: pale ale, IPA, stout\nSeafood seasoning: paprika, dried thyme, dried oregano\nPeppercorns: whole black pepper, white pepper, pink peppercorns\nLemon: lime, grapefruit, orange" + }, + { + "recipe": "Breakfast Trifle Grits\n2 cups water\n1/2 cup quick cooking grits\n1 tablespoon sugar\n3 tablespoon butter\nSalt and freshly ground black pepper\n4 eggs\n2 breakfast sausage patties\nCheddar, shredded for topping\n1 small tomato, chopped\nSour cream, if desired\nChopped chives, optional for garnish\nInstructions:\nGrits:\nBring 2 cups of salted water to a boil. Slowly whisk in 1/2 cup quick grits, reduce heat and bring to a boil. Add the sugar and butter and salt and pepper, to taste. Reduce the heat and simmer until cooked.\nHard Boiled Eggs:\nAdd 4 eggs to a medium saucepan and cover with cold water. Bring up to a rapid boil then turn off heat and let the eggs sit for 15 minutes. Let cool then peel and chop.\nSausage Patty:\nPlace sausage patties on a preheated greased skillet over medium heat. Cook 3 to 4 minutes per side until done. Chop coarsely.\nAssemble Mini Breakfast Trifles:\nSpoon grits into trifle bowls. Sprinkle in cheese. Add chopped hard boiled eggs. Spoon chopped sausage on top and add the tomatoes on top of the sausage. Garnish with a dollop of sour cream and chopped chives.\n", + "ingredients_alternatives": "Water: vegetable broth, chicken broth, coconut milk\nQuick cooking grits: stone-ground cornmeal, polenta\nButter: coconut oil, avocado oil, ghee\nSugar: honey, maple syrup, agave nectar\nSalt and Black Pepper: kosher salt, sea salt\nEggs: duck eggs, goose eggs, quail eggs\nBreakfast Sausage: chorizo, bratwurst, Italian sausage\nCheddar Cheese: mozzarella cheese, provolone cheese\nTomato: bell peppers, jalapenos, red onion\nSour Cream: Greek yogurt, sour cream alternative\nChopped Chives: scallions, chervil, tarragon" + }, + { + "recipe": "Sazerac\n2 teaspoons superfine sugar\n8 dashes bitters \n12 ounces bourbon or whiskey \n4 ounces Pernod \nIce \n4 strips lemon peel \nInstructions:\nMuddle the sugar and bitters in a cocktail shaker until the sugar dissolves. Add the bourbon, Pernod and some ice. Shake to combine. Strain into 4 rocks glasses. Garnish with the lemon peels.\n", + "ingredients_alternatives": "Superfine sugar: granulated sugar, turbinado sugar\nBitters: Angostura bitters, orange bitters\nBourbon or Whiskey: rum, brandy\nPernod: absinthe, anise liqueur\nIce: crushed ice, ice cubes\nLemon peel: orange peel, grapefruit peel" + }, + { + "recipe": "Pimiento Cheese Spread\nTwo 7-ounce jars canned, sliced pimientos, drained \nThree 10-ounce bricks sharp Cheddar, finely grated \n1 cup mayonnaise \nWhite sandwich bread\nInstructions:\nPlace the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise. Spread on slices of white sandwich bread while the mixture is room temperature. Trim the bread crusts and cut the sandwiches into triangles.\n", + "ingredients_alternatives": "Canned pimientos: roasted red peppers, bell peppers, pickled peppers\nSharp Cheddar: Gruyère, Gouda, goat cheese\nMayonnaise: hummus, tahini, avocado cream" + }, + { + "recipe": "Dirty Carbonara\n3 eggs\n8 slices bacon, diced\n1 tablespoon unsalted butter\n1 small yellow onion, finely diced\n1 1/2 cups half-and-half\n1/3 cup Pecorino Romano cheese, freshly grated\n1 pound gemelli or fusili pasta\n1/3 cup Parmigiano, freshly grated\n1/4 cup fresh flat-leaf parsley, minced\nSea salt\nFreshly ground pepper\nInstructions:\nFor the sauce: Whisk the eggs in a large bowl. Fry the bacon in a large frying pan over medium heat until crisp and golden, and then remove and drain on a paper towel. Leave all but 1 tablespoon of the bacon fat in the pan and add the butter. Return the pan to the burner and cook the onions until slightly golden, 2 to 3 minutes. Lower the heat to medium-low and add the half-and-half and cheese. Simmer until the sauce has thickened slightly, about 5 minutes; do not let boil. Let the sauce cool slightly, about 2 minutes. For the pasta: Boil the pasta in salted water until al dente. Slowly pour the cream sauce into the eggs while continuously whisking. Add the hot pasta and toss quickly. The hot pasta will complete the cooking of the eggs. Add the bacon and parsley and toss again. Season with salt and pepper and serve hot.\n", + "ingredients_alternatives": "Eggs: duck eggs, quail eggs, goose eggs\nBacon: pancetta, prosciutto, serrano ham\nUnsalted Butter: ghee, coconut oil, avocado oil\nOnion: scallions, shallots, red onion\nHalf-and-half: heavy cream, whole milk, coconut cream\nPecorino Romano Cheese: Parmigiano Reggiano, Grana Padano cheese\nPasta: spaghetti, linguine, fettuccine\nParmigiano Cheese: Parmigiano Reggiano, Grana Padano cheese\nFresh Flat-Leaf Parsley: cilantro, basil, dill\nSea Salt: kosher salt, Himalayan pink salt\nFreshly Ground Pepper: black pepper, white pepper" + }, + { + "recipe": "Gingerbread Rolled Cookies\n5 1/4 cups (630 grams) all-purpose flour\n1 tablespoon ground cinnamon\n1 tablespoon ground ginger\n2 teaspoons baking soda\n1 teaspoon ground cloves\n1 teaspoon ground nutmeg\n1 teaspoon kosher salt\n1/2 teaspoon ground black pepper\n1 cup (2 sticks) unsalted butter, softened \n3/4 cup (150 grams) packed dark brown sugar\n1/2 cup molasses\n1 large egg\n1/3 cup cold water\nRoyal icing, store-bought mix or homemade, recipe follows, optional\nGlaze, recipe follows, optional\nColored sugar, for sprinkling, optional\nFood coloring, for decorating, optional\nVarious candies for decorating: small candy canes, peppermint sticks, peppermints, pretzel sticks, candy-coated chocolate candies, such as M&M's, cereal squares, such as Golden Grahams, small gumdrops or other small candies, optional\n4 cups powdered sugar\n3 large pasteurized egg whites\n2 cups powdered sugar\n3 tablespoons whole milk\n2 tablespoons light corn syrup\nInstructions:\nAdd the flour, cinnamon, ginger, baking soda, cloves, nutmeg, salt and pepper to a large bowl. Whisk to aerate and combine.\nCream the butter and brown sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add the molasses and blend on medium until combined. Use a rubber spatula to scrape the bottom and sides of the bowl as needed. Add the egg and continue to mix on medium until combined, scraping the bottom and sides of the bowl until the mixture comes together. Reduce the speed to low. Add the flour mixture and water, alternating in 3 additions. Mix until the ingredients are combined. \nMound the dough onto a clean workspace and press into two discs. Wrap each disc in plastic and refrigerate for 30 minutes to allow the dough to hydrate and the butter to firm up. \nRemove the dough from the refrigerator and roll it to 1/4-inch thickness. Use cookie cutters to cut the dough into shapes and place on a parchment-lined baking sheet. Freeze the cookie cut-outs for 15 minutes so they will retain their shape when baked. \nMeanwhile, preheat the oven to 350 degrees F and place two racks in the upper and lower third of the oven. \nBake, switching the baking sheets halfway through, until the cookies have dried out and are baked through, about 12 minutes. Transfer to a cooling rack to cool completely before decorating. Continue until all of the cookie dough has been used. \nAfter cooling completely, decorate the cookies using royal icing or glaze. \nTo decorate with royal icing: Transfer 1/2 cup of royal icing to a piping bag with a #2 metal piping tip (small round tip). Pipe as desired--the royal icing will need about 1 hour to dry, or overnight if you plan to pack them for shipping. Add additional royal icing to the piping bag as needed. \nTo decorate with glaze: Dip the top half of the cookie into the glaze. Sprinkle the cookies with colored sugar as desired. Decorate with various candies if using. \nSift the powdered sugar into the bowl of a stand mixer fitted with the paddle attachment. Add the egg whites and mix on low until combined, about 1 minute. Increase the speed to medium and mix until smooth, about 5 minutes. With the mixer running, add 1 teaspoon of water at a time, if needed, to desired thickness.\nUse immediately, as the royal icing will dry out. Or, store in a closed container in the refrigerator until ready to use (you may need to whisk in a little water again for it to be the desired thickness). Makes about 3 cups icing.\nAdd the ingredients to a small bowl and whisk until smooth. Spoon about 1 teaspoon on each cookie and use a small offset spatula or butter knife to spread the glaze on in an even layer. Sprinkle with colored sugar on top, if desired. Makes 1 1/2 cups glaze.\n", + "ingredients_alternatives": "Flour: whole wheat flour, spelt flour, pastry flour\nCinnamon: nutmeg, cardamom, star anise\nGinger: turmeric, galangal, wasabi\nBaking soda: baking powder, cream of tartar\nCloves: nutmeg, mace, allspice\nNutmeg: cardamom, cinnamon, ginger\nSalt: kosher salt, sea salt, Himalayan pink salt\nBlack Pepper: white pepper, pink peppercorns, ground cumin\nButter: coconut oil, shea butter, ghee\nDark Brown Sugar: muscovado sugar, Demerara sugar, turbinado sugar\nMolasses: maple syrup, honey, agave nectar\nEgg: duck egg, quail egg, goose egg\nWater: sparkling water, tonic water, club soda\nRoyal Icing: royal icing mix, powdered sugar, meringue powder\nGlaze: honey glaze, maple syrup glaze, caramel glaze\nColored Sugar: rainbow sprinkles, edible glitter, nonpareils\nFood Coloring: blue food coloring, red food coloring, yellow food coloring\nCandies: chopped peanut butter cups, chopped candy canes, chopped peppermints, chopped chocolate bars, chopped nuts, chopped dried fruit, chopped candy corn, chopped licorice, chopped caramels, chopped marshmallows, chopped peanut butter, chopped chocolate chips, chopped nuts, chopped dried fruit, chopped candy corn, chopped licorice, chopped caramels, chopped marshmallows\nPowdered Sugar: confectioners' sugar, powdered sugar, icing sugar\nMilk: whole milk, skim milk, almond milk, soy milk, coconut milk, oat milk\nLight Corn Syrup: cornstarch, arrowroot powder, tapioca st" + }, + { + "recipe": "Rice Vinegar and Sesame Vinaigrette\n1/2 cup unseasoned rice vinegar\n2 tablespoons mirin (Japanese sweet cooking sake)\n1 teaspoon toasted sesame oil\n2 teaspoons sugar\n1 teaspoon finely minced shallot or green onion\nSalt and pepper\nInstructions:\nWhisk all ingredients until sugar is dissolved. Store covered in refrigerator up to 1 week.\n", + "ingredients_alternatives": "Rice vinegar: white wine vinegar, apple cider vinegar, balsamic vinegar\nMirin: dry sherry, Madeira wine, port wine\nToasted sesame oil: grapeseed oil, sunflower oil, avocado oil\nSugar: honey, maple syrup, agave nectar\nShallot or Green onion: scallions, spring onions, leeks" + }, + { + "recipe": "Spiced Stone Fruit Chutney\n1 1/2 cups chopped dried apricots\n1 cup chopped dried cherries\n1 cup pomegranate juice\n2 cups water\nSmall pinch salt\n2 chai spiced tea bags\n1 cup toasted and chopped pecans\nInstructions:\nPut the fruit into a medium heavy bottomed pot over medium heat. Add the pomegranate juice, water, and salt and bring to a simmer. Add the tea bags and simmer for about 40 minutes, until liquid has been mostly absorbed.\nRemove the tea bags and discard. Stir in the pecans and transfer to a serving bowl. Serve warm or at room temperature and enjoy!\n", + "ingredients_alternatives": "Dried apricots: dried cranberries, dried raisins, dried dates\nDried cherries: dried blueberries, dried strawberries, dried cranberries\nPomegranate juice: cranberry juice, pineapple juice\nWater: sparkling water, seltzer water\nSalt: kosher salt, sea salt\nChai spiced tea bags: green tea bags, herbal tea bags\nToasted and chopped pecans: walnuts, hazelnuts" + }, + { + "recipe": "Olive Oil Braised Potatoes\n6 Yukon gold potatoes, skins on\nOlive oil\nCoarse salt\nFreshly ground black pepper\n4 cloves garlic, minced\n4 to 6 sprigs fresh thyme, leaves chopped\nInstructions:\nPreheat a grill to medium-high heat.\nScrub potatoes under cold running water; leave skins on. Slice potatoes into thick rounds and then brush both sides of potatoes liberally with olive oil. Place potatoes on grill and grill on both sides until slightly brown, about 2 minutes per side. Remove from the grill and place in a single layer on a baking sheet.\nDrizzle potatoes liberally with olive oil again on both sides and then season both sides with salt and pepper. Place baking sheet on the grates of the grill and cook for about 10 more minutes, or until cooked through in the center and crispy on the outside. Remove from grill and sprinkle with minced garlic and chopped thyme leaves. Serve.\n", + "ingredients_alternatives": "Yukon Gold Potatoes: red potatoes, new potatoes, sweet potatoes\nOlive Oil: avocado oil, grapeseed oil, walnut oil\nCoarse Salt: kosher salt\nFreshly Ground Black Pepper: black pepper\nGarlic: shallots, green onions\nThyme: rosemary, oregano, sage" + }, + { + "recipe": "French Chicken Breast with Orange Tarragon Sauce\n8 chicken breasts, skin on and wing bone attached\n4 tablespoons butter\n4 tablespoons olive oil\nSalt and pepper\n1/2 cup orange juice\n2 cups chicken broth\n2 sprigs tarragon\n4 TBS unsalted butter, cut into bits\nInstructions:\nPreheat the oven to 375 degrees F.\nPut 2 tablespoons of the butter and 2 tablespoons of olive oil into a large skillet and place it over high heat for 2 minutes. Season the chicken breasts with a sprinkling of salt and pepper and place 4 of the breasts in the pan skin side down. Sear for 1 minute or until the skin is crispy and a golden brown. Turn the breasts and sear 1 more minute. Remove to a baking dish and repeat the process with the rest of the butter, oil and breasts. Place the baking dish into the oven for 10 to 15 minutes.\nAdd orange juice, chicken broth, and tarragon to the hot skillet. Cook until reduced by about 3/4 (sauce should coat the back of a spoon). Right before serving, whisk in the butter. Season with salt and pepper, to taste.\nServe the chicken with the sauce spooned over the top.\n", + "ingredients_alternatives": "Chicken breasts: pork chops, steak, fish fillets\nButter: coconut oil, ghee, duck fat\nOlive oil: avocado oil, grapeseed oil, walnut oil\nSalt and pepper: smoked paprika, curry powder\nOrange juice: grapefruit juice, cranberry juice\nChicken broth: vegetable broth, beef broth\nTarragon: basil, rosemary, thyme" + }, + { + "recipe": "Lowcountry Okra and Shrimp Kebabs\n1 pound large tail-on shrimp, peeled and deveined\n8 ounces andouille or smoked sausage, sliced into 1/2-inch rounds \nOne 10-ounce container cherry tomatoes \n1 cup fresh okra, halved lengthwise \n1 stick (8 tablespoons) unsalted butter\n2 teaspoons garlic powder \n2 teaspoons seafood seasoning, such as Old Bay \nPinch kosher salt \nPinch freshly ground black pepper \nJuice of 1 lemon plus lemon wedges, for serving\nNonstick cooking spray, for the grill grates\nInstructions:\nPreheat a grill for direct cooking over medium-high heat.\nThread the shrimp, sausage, tomatoes and okra onto 4 skewers. Set aside in the refrigerator while the grill gets hot.\nMelt the butter in a small saucepan on medium-low heat on the stovetop, then add the garlic powder, seafood seasoning, salt, pepper and lemon juice.\nSpray the grill grates with cooking spray. Place the skewers on the grill, then brush with the butter mixture and cook, turning once and brushing again, for 5 to 6 minutes total. Remove from the grill and serve immediately with lemon wedges.\n", + "ingredients_alternatives": "Shrimp: scallops, lobster, crab meat\nAndouille or Smoked Sausage: chorizo, bratwurst, Knockwurst\nCherry Tomatoes: grape tomatoes, plum tomatoes, Roma tomatoes\nOkra: eggplant, bell peppers, zucchini\nUnsalted Butter: olive oil, coconut oil, ghee\nGarlic Powder: onion powder, paprika, cumin\nSeafood Seasoning: Old Bay, Cajun seasoning, Italian seasoning\nKosher Salt: sea salt, Himalayan pink salt\nFreshly Ground Black Pepper: white pepper, red pepper flakes, cayenne pepper\nLemon Juice: lime juice, orange juice, grapefruit juice" + }, + { + "recipe": "Roasted Red Snapper with Thai Basil\n1 whole red snapper, skin on scales removed and gutted\nSalt and freshly ground black pepper to taste\n4 keffir lime leaves\n2 tablespoons peanut oil\n2 cloves garlic, finelyminced\n2 tablespoons finely chopped ginger\n6 to 8 Thai or other fresh basil leaves, shredded\n2 sweet red peppers, seeded and julienned\n1 cup shredded white cabbage\n4-ounce piece fresh tofu, cut into 1-inch pieces\n1/2 cup shelled unsalted peanuts\n1/2 cup coconut milk (unsweetened)\nInstructions:\nPreheat oven to 450 degrees.\nSeason fish inside and out with salt and pepper. Place lime leaves inside the body cavity. Combine the peanut oil, garlic, ginger and basil leaves in a dish and marinate the fish for 1 to 2 hours, refrigerated, occasionally turning and basting.\nPreheat roasting pan in oven for 10 minutes before cooking snapper.\nAdd the red pepper, cabbage and tofu to the pan and roast for 5 minutes.\nPlace the marinated fish into the preheated roasting pan on one side on a bed of the vegetables and roast for 12 to 15 minutes before turning the fish to its other side.\nRoast for 5 minutes and pour the peanuts and coconut milk over the fish. Continue to roast for 10 minutes more before removing from the oven.\nAllow to rest for 5 minutes.\nUse two spoons to remove the fish from the bones.\nServe on a bed of rice noodles tossed with sesame oil. Spoon the tofu, red pepper, cabbage and pan juices over the fish and noodles.\n", + "ingredients_alternatives": "Red Snapper: salmon, tuna, swordfish\nKeffir Lime Leaves: lemongrass, kaffir lime leaves\nPeanut Oil: grapeseed oil, sesame oil\nGarlic: shallots, green onions\nGinger: turmeric, galangal\nThai Basil: lemon basil, holy basil\nSweet Red Peppers: bell peppers, jalapenos\nCabbage: broccoli, cauliflower\nTofu: tempeh, seitan\nCoconut Milk: almond milk, soy milk" + }, + { + "recipe": "How to Make Mexican Sopes | Sopes\n1 cup masa harina\n3/4 cup warm water\n1/4 cup vegetable oil\n1 teaspoon finely chopped serrano chile or 2 teaspoons finely chopped jalapeno (seeds too for extra heat)\n1 teaspoon very finely chopped garlic (about 2 medium cloves)\n1 medium white onion, finely chopped\nOne 16-ounce can or two 7.6-ounce cans huitlacoche, drained, or 8 ounces mixed wild mushrooms, coarsely chopped\nSalt\n2 tablespoons chopped fresh cilantro\n3/4 cup Roasted Tomato-Chile de Arbol Salsa, recipe follows\n3 tablespoons crema fresca (preferably the Cacique brand), or creme fraiche thinned with a little water\nCrumbled queso fresco (preferably the Cacique brand), for garnish\n1 pound plum tomatoes (about 4)\n3 to 6 chile de arbol, depending on how spicy you like it\n2 tablespoons olive oil\n4 cloves garlic, crushed\n1 medium white onion, chopped\n1/2 cup chopped fresh cilantro\n1 teaspoon salt\n1/2 teaspoon freshly ground black pepper\nInstructions:\nPreheat the oven to 200 degrees F and line a baking sheet with paper towels.\nPut the masa harina in a large bowl, pour in the water and get in there with your hands, kneading until you have a uniform dough. It should take only a minute or two. You want a nice, moist dough, so work in a little more warm water if it's dry. If it's sticky, work in a little more masa harina.\nBreak the dough into four equal pieces and roll each one into a ball. Put the balls on a plate or cutting board and cover them with plastic wrap to keep the dough from drying out. One at a time, roll them out with a rolling pin or clean wine bottle until they're a thin circle about 1/4-inch thick. Brush a little of the vegetable oil on a skillet or comal and heat it over medium-high heat until it's good and hot. Carefully add the first sope and cook it until little brown blisters appear on the bottom, about 45 seconds. Flip it over with a spatula and cook for another 30 to 45 seconds. Flip it over again, count to 10 and transfer to the towel-lined baking sheet. Keep it warm in the oven. Repeat with the remaining 3 sopes (adding a little more oil if you need to), and keep them in the oven until you're ready to serve them.\nPour a couple of tablespoons of the oil into a skillet and add the chile, garlic and onions. Set the skillet over medium heat and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the huitlacoche (or mushrooms) along with a good pinch of salt and cook, stirring occasionally, until the huitlacoche is heated through, about 5 minutes (or until the mushrooms are a little browned and cooked through, about 10 minutes). Take the mixture off the heat and stir in the cilantro.\nArrange your sopes on a platter. Cover with a thin layer of Roasted Tomato-Chile de Arbol Salsa, the huitlacoche or mushrooms, a drizzle of the crema fresca and a sprinkle of queso fresco. Serve the remaining salsa on the side.\nPreheat the boiler.\nPut the tomatoes on a baking sheet and broil until the tomatoes are nice and charred, 10 to 12 minutes. Take the tomatoes out, let them cool just until you can handle them, slip off the skins and cut out the tough cores. Transfer the tomatoes to a big bowl (don't you dare forget the tomato juice that has leaked out and reduced to awesomeness on the baking sheet), and then roughly chop them.\nWhile the tomatoes are broiling, heat a dry skillet over medium heat and toast the chiles (in batches, if necessary), flipping them over occasionally, until they just begin to smoke, about 5 minutes. Set them aside in a bowl.\nPut the olive oil, garlic and onions in a saucepan, set it over medium heat and cook, stirring occasionally, until the onions are soft, about 7 minutes. Add the toasted chiles, tomatoes and 2 cups water, bring to a simmer and cook for another 12 minutes, so the flavors come together. Let it cool a bit.\nCarefully transfer the mixture to a blender. Add the cilantro, salt and pepper and puree until the mixture is very smooth. Pour the mixture through a medium-mesh sieve into a bowl. Serve at room temperature or slightly chilled. Store the salsa in the refrigerator, tightly covered, for up to a week, or in the freezer for a month.\n", + "ingredients_alternatives": "Masa harina: all-purpose flour, whole wheat flour\nVegetable oil: canola oil, grapeseed oil, sunflower oil\nSerrano chile or Jalapeno: Habanero chile, Anaheim chile, Poblano chile\nGarlic: shallots, green onions\nOnion: red onion, yellow onion\nHuitlacoche or Mixed Wild Mushrooms: oyster mushrooms, shiitake mushrooms, portobello mushrooms\nSalt: kosher salt, sea salt\nCrema Fresca: sour cream, Greek yogurt\nQueso Fresco: feta cheese, goat cheese\nPlum Tomatoes: grape tomatoes, cherry tomatoes\nChile De Arbol: ancho chile, guajillo chile, New Mexico chile\nOlive Oil: avocado oil, grapeseed oil, walnut oil" + }, + { + "recipe": "Balinese Vegetable Curry with Fried Rice: Nasi Goreng\n12 shallots, chopped\n2 tablespoons chopped garlic\n2 tablespoons chopped ginger\n1 tablespoon turmeric powder or 2-inches fresh turmeric root, peeled\n1/2 cup macadamia nuts\n1 teaspoon shrimp paste (optional)\n1/2 cup chopped lemongrass\n1 tablespoon ground coriander\n1 teaspoon ground Thai Bird chile\n1 tablespoon tomato paste\n2 tablespoons tamarind pulp, soaked in 1-cup warm water, strained, pulp discarded\n3 kaffir lime leaves, stemmed and cut 1/16-inch ribbon\n1 cup vegetable stock\n1 cup coconut milk\n1 cup cauliflower florets, blanched in salted water and cooled in an ice bath\n1 cup mixed yellow and green patty pan squash, halved, blanched in salted water and cooled in an ice bath\n2 cups mixed yellow and green squash, cut into 2-inch chunks and blanched in salted water and cooled in an ice bath\n1 cup haricot verts, snipped and blanched in salted water and cooled in an ice bath\n2 chayotes, cut into 2 inch chunks and blanched in salted water and cooled in an ice bath\nGrapeseed oil, to cook\nSalt and pepper\nNasi Goreng, recipe follows\nFried Shallots, recipe follows\nPeanut oil, for cooking\n8 shallots, halved and sliced\n4 cloves garlic, sliced\n1 tablespoon minced ginger,\n1 tablespoon minced lemongrass, white part only\n1/4 cup sambal oelek\n2 tablespoons naturally brewed soy sauce\n4 eggs, beaten\n2 cups cooked jasmine or other long grain rice, cold\n2 cups cooked Balinese red rice, cold (can substitute jasmine or other long grain rice)\n2 Thai bird chiles, minced\n1/4 cup chopped cilantro\nPeanut oil, for frying\n1 cup sliced shallots\n1/2 cup rice flour\nSalt\nPreheat a fryer or deep pot of oil to 350 degrees F.\nInstructions:\nIn a food processor, puree the shallots, garlic, ginger, turmeric, nuts, shrimp paste, lemongrass, coriander, chile, tomato paste, and tamarind juice and puree until smooth.\nPrepare a hot skillet coated with the oil. Add the pureed mixture and cook until fragrant, about 5 minutes. Reduce the heat to low, add the kaffir lime leaves, stock, and coconut milk and simmer until the mixture becomes a sauce consistency, about 10 minutes. Remove the kaffir lime leaves and season with the salt and pepper. Just before serving, mix in the blanched vegetables with the sauce and heat thoroughly. Season with salt and pepper and check for flavor.\nIn a large pasta bowl, fill with the rice and top with vegetable curry. Garnish with fried shallots.\nIn a wok on high heat, coated lightly with oil, stir-fry the shallots and garlic until lightly brown, about 2 minutes. Add the ginger, lemongrass, sambal, soy, and eggs and quickly mix. Add the rice, chiles, and cilantro. Season with salt and pepper, if necessary and check for flavor.\nToss the shallots with the flour and fry in a 350 fryer until crispy. Remove from the fryer and drain on paper towels. Season with the salt.\n", + "ingredients_alternatives": "Shallots: scallions, spring onions, ramps\nGarlic: shallots, green onions, leeks\nGinger: galangal, wasabi, lotus root\nTurmeric: saffron, cumin, coriander\nMacadamia nuts: cashews, almonds, pistachios\nShrimp paste: fish sauce, soy sauce, miso paste\nLemongrass: kaffir lime leaves, citrus zest, herbs de Provence\nCoriander: cumin, caraway seeds, fennel\nThai Bird chile: habanero, jalapeno, serrano\nTomato paste: tom yum paste, curry paste, miso paste\nTamarind: dates, raisins, prunes\nCoconut milk: almond milk, soy milk, oat milk\nCauliflower: broccoli, Brussels sprouts, asparagus\nPatty pan squash: butternut squash, acorn squash, delicata squash\nYellow squash: zucchini, yellow crookneck, yellow straightneck\nHaricot verts: green beans, snap peas, snow peas\nChayote: persimmon, papaya, pear\nNasi Goreng: rice noodles, egg noodles, udon noodles\nFried Shallots: tempura, beignets, fritters\nPeanut oil: canola oil, grapeseed oil, sunflower oil\nEggs: duck eggs, quail eggs, chicken eggs\nRice: jasmine rice, brown rice, wild rice\nThai bird chiles: bird's eye chili, Szechuan pepper, star anise" + }, + { + "recipe": "Chicken Parm Wings\n1 1/2 pounds chicken wings, joints separated and tips discarded\nSalt\n1 cup crushed unsweetened rice cereal\n1/2 cup grated Parmesan, plus more for topping\n3 large eggs, beaten\n1/4 cup store-bought gluten-free tomato sauce\n2 tablespoons shredded mozzarella\nInstructions:\nPreheat the oven to 425 degrees F and line a baking sheet with parchment paper. Sprinkle the chicken wings with salt. \nIn a small bowl, stir together the cereal crumbs and Parmesan. Coat the chicken in the cereal mixture, dip into the eggs, then coat again with the cereal mixture; place on the prepared baking sheet. Repeat with the remaining chicken. Bake until golden and cooked through, about 20 minutes. Preheat the broiler. \nTop the chicken with a spoonful of tomato sauce, some mozzarella and Parmesan; broil until the cheese is melted and golden, about 2 minutes.\n", + "ingredients_alternatives": "Chicken wings: boneless chicken breasts, pork tenderloin, turkey breast\nSalt: kosher salt, Himalayan pink salt\nCrushed unsweetened rice cereal: crushed cornflakes, crushed Rice Krispies\nParmesan cheese: grated pecorino Romano, grated Asiago cheese\nEggs: duck eggs, quail eggs\nTomato sauce: marinara sauce, pesto sauce\nMozzarella: goat cheese, feta cheese" + }, + { + "recipe": "Quick Stir Fry\n2-3 tablespoons sesame oil\n4 cloves minced garlic\n1 1/2 pounds Chinese long beans\nRed pepper flakes, to taste\n2 tablespoons soy sauce\n1/4 cup vegetable stock or water\nToasted sesame seeds for garnish\nCooked white rice\nInstructions:\nIn a wok, heat oil, add garlic until softened. Add beans and cook for 5 minutes until softened. Add pepper, soy and stock and cook for one more minute.\nTo serve: top with toasted sesame seeds, and serve with white rice.\nTIP:\nNO MORE GRAY BEANS\nTo ensure a bright green bean color in your favorite recipe, try blanching the beans in briskly boiling water to which 1 generous teaspoon of salt has been added. Cook the beans in this water for 2030 seconds, until the color changes to bright green, and immediately plunge the beans in ice water to stop the cooking, and set the color. You can use the beans for crudite, or continue to cook them with a quick saute\n", + "ingredients_alternatives": "Sesame oil: grapeseed oil, avocado oil, sunflower oil\nGarlic: shallots, green onions, scallions\nChinese long beans: bok choy, broccoli rabe, kale\nRed pepper flakes: cayenne pepper, paprika, chili powder\nSoy sauce: tamari, coconut aminos, fish sauce\nVegetable stock or water: chicken broth, vegetable broth, coconut milk" + }, + { + "recipe": "Chocolate Banana Frosting\n2 ounces semisweet chocolate\n3 ripe small bananas\n1/3 cup sweetened cocoa powder \n2 tablespoons Greek yogurt \n2 tablespoons honey \n1 tablespoon peanut butter \n1/4 teaspoon salt \nInstructions:\nIn a double boiler over medium heat, add the chocolate and stir until melted. Remove from the heat and reserve.\nIn a food processor, add the bananas and puree until smooth. Then add the melted chocolate, cocoa powder, Greek yogurt, honey, peanut butter and salt. Blend until fully incorporated.\n", + "ingredients_alternatives": "Chocolate: dark chocolate, milk chocolate\nBananas: plantains, apples\nCocoa powder: unsweetened cocoa powder, Dutch-processed cocoa powder\nYogurt: coconut cream, soy yogurt\nHoney: maple syrup, agave nectar\nPeanut butter: almond butter, cashew butter\nSalt: kosher salt, Himalayan pink salt" + }, + { + "recipe": "Lighter Cheesecake Brownies\nCooking spray\n8 ounces reduced-fat cream cheese (Neufchatel)\n1/3 cup sugar\n1/2 teaspoon vanilla extract\n1 large egg\n2 ounces semisweet chocolate, coarsely chopped\n3 tablespoons unsalted butter\n2 tablespoons canola oil\n1 cup all-purpose flour\n1/2 cup unsweetened Dutch-process cocoa powder\n1 teaspoon baking powder\n1/2 teaspoon fine sea salt\nPinch cayenne pepper\n3/4 cup packed dark brown sugar\n1/4 cup granulated sugar\n1/2 cup lowfat buttermilk\n2 large egg whites\n2 teaspoons vanilla extract\nInstructions:\nPosition the rack in the lower third of the oven and preheat the oven to 350 degrees F.\nLine an 8 by 8-inch baking pan with foil so it hangs over the edges by about 1-inch. Spray with cooking spray.\nCheesecake topping: In a medium bowl and using an electric mixer at medium speed, beat the cream cheese until smooth and creamy, about 1 minute. Beat in the sugar and the vanilla until very smooth, 1 to 2 minutes. Beat in the egg until well blended. Set aside.\nBrownie layer: Put the chocolate, butter, and oil in a small microwave-safe bowl and heat at 75 percent power for 30 seconds. Stir and microwave again until melted and smooth, about 30 seconds longer. (Alternatively, put the chocolate, butter, and oil in a small heatproof bowl. Bring a small saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally, until melted and smooth.)\nCombine the flour, cocoa powder, baking powder, salt, and cayenne in a medium bowl.\nCombine the brown sugar and granulated sugar in a large bowl. Whisk in the buttermilk, egg whites, and vanilla. Add the chocolate mixture and whisk vigorously until fully incorporated and the batter is thick and glossy. Gradually add the flour mixture and stir just until it disappears.\nReserve 1/2 cup brownie batter and set aside. Scrape the remaining brownie batter into the prepared pan. Pour the cheesecake mixture evenly over top. Drop the reserved brownie batter in large dollops over the topping. Draw the handle of a wooden spoon through the two batters to create a swirled effect.\nBake until the top is just set, 40 to 45 minutes. Let cool completely in the pan on a wire rack. Lift brownies out of the pan by the foil and peel off the foil. Spray a knife with cooking spray and cut into 2-inch squares.\n", + "ingredients_alternatives": "Cooking spray: nonstick cooking spray or olive oil spray\nCream cheese: goat cheese, soy cheese, cashew cheese\nSugar: maple syrup, honey, agave nectar\nVanilla extract: almond extract, lemon extract\nEgg: tofu, silken tofu, aquafaba\nChocolate: dark chocolate chips, cocoa nibs, cacao powder\nButter: coconut oil, ghee, nut butters\nCanola oil: olive oil, avocado oil, grapeseed oil\nFlour: whole wheat flour, spelt flour, rice flour\nCocoa powder: unsweetened cocoa powder, cocoa nibs, cacao powder\nBaking powder: baking soda, cornstarch, arrowroot powder\nSea salt: kosher salt, Himalayan pink salt, sea salt\nCayenne pepper: red pepper flakes, paprika, smoked paprika\nDark brown sugar: muscovado sugar, turbinado sugar, demerara sugar\nGranulated sugar: confectioners' sugar, superfine sugar, granulated sugar" + }, + { + "recipe": "Bechamel: Besciamella\n1/2 cup butter\n1/2 cup all-purpose flour\n4 1/2 cups whole milk\nPinch freshly grated nutmeg\nKosher salt and freshly ground black pepper\nInstructions:\nMelt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste.\nWarm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.\n", + "ingredients_alternatives": "Butter: unsalted butter, coconut oil\nFlour: whole wheat flour, spelt flour\nMilk: almond milk, soy milk, coconut milk\nNutmeg: ground cinnamon, ground ginger\nSalt: kosher salt, Himalayan pink salt\nPepper: black pepper, white pepper" + }, + { + "recipe": "Mero en Ma Cum (Striped Bass in Achiote and Sour Orange Sauce)\n4 large cloves garlic, chopped\n1/4 teaspoon ground cumin\n1/4 teaspoon Mexican oregano\n1 teaspoon achiote paste or ground annatto\n1/2 cup Seville orange juice\n1 (2 to 4 pound) wild striped bass, scaled and gutted\n1 red bell pepper, julienned\n1 yellow bell pepper, julienned\n1 Spanish onion, sliced thinly\n1 jalapeno, sliced thinly\n2 tomatoes, sliced\n1/2 cup olive oil\n2 large pieces banana leaves\nCorn tortillas\nInstructions:\nBegin in a bowl by combining the garlic, cumin, oregano, achiote and orange juice mix well to form a paste. Then score striped bass on both sides and rub the marinade or paste on both sides of the fish. Season with salt and pepper and set aside to rest for 20 minutes. In a bowl combine bell peppers, onion, jalapeno, tomatoes and olive oil and season with salt and pepper. Place this mixture in side the cavity of the bass. On hot grill Lay down 1 piece of the banana leaf and then place fish on top of it and then place the other piece of banana leaf on top of it and cook on top of the grill for 15 minutes. Serve whole with corn tortillas.\n", + "ingredients_alternatives": "Garlic: shallots, scallions, leeks\nCumin: coriander, caraway seeds\nMexican Oregano: Italian seasoning, thyme\nAchiote Paste or Ground Annatto: paprika, smoked paprika\nSeville Orange Juice: blood orange juice, pomegranate juice\nWild Striped Bass: salmon, tuna, swordfish\nRed Bell Pepper: red bell pepper, mango, pineapple\nYellow Bell Pepper: yellow bell pepper, yellow squash, zucchini\nSpanish Onion: yellow onion, red onion, scallions\nJalapeno: jalapeno, serrano pepper, habanero\nTomatoes: cherry tomatoes, grape tomatoes, plum tomatoes\nOlive Oil: avocado oil, grapeseed oil, walnut oil" + }, + { + "recipe": "Dijon Mashed Potatoes\n1 pound yukon gold potatoes\nSalt\n1/2 cup milk\n2 tablespoons unsalted butter\nPinch ground nutmeg\n1 tablespoon whole grain Dijon mustard\nFreshly ground black pepper\nInstructions:\nFill a large saucepan about halfway, with warm water. Bring to a simmer. Peel and slice potatoes, and add them to the simmering water. Add a few pinches of salt, increase the heat, and bring to a boil. Check the potatoes with a knife. If the knife has some resistance, continue simmering the potatoes until the knife comfortably slides through the potatoes. When the potatoes have cooked through about 15 minutes, drain them in a large colander. Add them back to the saucepan. To the saucepan, add the milk and butter, followed by a the nutmeg. Mash potatoes until smooth. Stir in Dijon mustard. Season with more salt and pepper, to taste.\n", + "ingredients_alternatives": "Yukon Gold Potatoes: red potatoes, new potatoes, sweet potatoes\nSalt: kosher salt, sea salt\nMilk: almond milk, soy milk, coconut milk\nUnsalted Butter: ghee, clarified butter\nNutmeg: ground cinnamon, ground ginger\nWhole Grain Dijon Mustard: brown mustard, spicy mustard\nFreshly Ground Black Pepper: white pepper, pink peppercorns" + }, + { + "recipe": "Open-Faced Egg Salad Tea Sandwiches with Crab and Poppy Seeds on Pumpernickel\n1/2 cup mayonnaise, plus more if needed\n1/4 cup finely chopped fresh dill, plus fronds for garnish\n2 tablespoons Dijon mustard\n2 teaspoons white wine vinegar\n1 teaspoon Spanish smoked paprika\n6 ounces jumbo lump crabmeat, picked over\n1 teaspoon black poppy seeds\n12 eggs, hard-boiled, peeled and finely chopped\nSalt and freshly ground black pepper\n1/4 cup julienned radish, soaked in ice water\nPumpernickel bread, cocktail-size slices, lightly toasted and buttered\nInstructions:\nWhisk together the mayonnaise, dill, mustard, vinegar and paprika in a large bowl. Add the crab, poppy seeds and eggs to the mixture and toss gently to combine. Add more mayonnaise if the mixture seems dry. Season with salt and pepper. \nPat the julienned radish dry. Mound the egg salad on the bread and garnish with radish and dill fronds.\n", + "ingredients_alternatives": "Mayonnaise: hummus, yogurt, tahini\nDill: parsley, basil, cilantro\nMustard: whole wheat bread, grainy mustard\nVinegar: apple cider vinegar, balsamic vinegar\nSmoked Paprika: chili powder, curry powder\nCrab meat: shrimp, lobster, scallops\nPoppy seeds: sesame seeds, sunflower seeds\nEggs: quail eggs, duck eggs, goose eggs\nRadish: beetroot, turnip, rutabaga\nBread: crusty bread, pita bread, naan bread" + }, + { + "recipe": "Roasted Sweet Potato Fries\n2 large sweet potatoes, peeled\n1/4 cup freshly squeezed orange juice\n1 tablespoon vegetable oil, plus 2 teaspoons\nKosher salt and freshly ground black pepper\n1/2 teaspoon ground ginger\n1/4 teaspoon cayenne pepper, or to taste\nInstructions:\nPreheat the oven to 450 degrees F.\nCut the sweet potatoes into 1/2-inch squared strips (fry shape) and put them into a large bowl.\nIn a small saucepan, combine the orange juice, 1 tablespoon of oil, salt and pepper, to taste, the ground ginger and cayenne pepper. Simmer for 2 to 3 minutes, whisking until reduced to a thick consistency. Remove from the heat, pour over the sweet potatoes and toss to coat.\nRub 2 teaspoons of remaining vegetable oil on a rimmed nonstick baking sheet or use a silicone liner and omit oil. Arrange the sweet potato strips on the prepared baking sheet and bake until brown, about 25 minutes, turning after about 10 to 12 minutes. Remove the baking sheet from the oven and transfer the potatoes to a serving dish. Eat and enjoy!\n", + "ingredients_alternatives": "Sweet potatoes: yams, taro root\nOrange juice: grapefruit juice, pineapple juice\nVegetable oil: canola oil, sunflower oil\nKosher salt: sea salt\nBlack pepper: white pepper, pink peppercorns\nGinger: turmeric, cinnamon\nCayenne pepper: red pepper flakes, chili powder" + }, + { + "recipe": "Sushi Rice\n3 cups short-grain white rice\n1/4 cup rice wine vinegar\n1/4 cup sugar\n1 teaspoon salt\nInstructions:\nBefore cooking the rice, rinse several times in running water until the water runs clear. Drain in a colander for about 1 hour. Cook on the stovetop or in an electric rice cooker according to package directions.\nIn a small saucepan over low heat, combine vinegar, sugar and salt. Stir gently to dissolve salt and sugar. Cool to room temperature.\nWhile the rice is still warm, transfer to a large non-reactive bowl. Gradually drizzle the vinegar mixture over the rice, fanning the rice as you go. Use a rice paddle to mix gently without mashing the grains. Keep the rice covered with a damp cloth at room temperature until ready to make sushi. Do not refrigerate.\n", + "ingredients_alternatives": "Rice: brown rice, jasmine rice, wild rice\nRice wine vinegar: balsamic vinegar, apple cider vinegar\nSugar: honey, maple syrup\nSalt: kosher salt, sea salt" + }, + { + "recipe": "Chicken Thigh and Smoked Sausage Gumbo\n8 bone-in skin-on chicken thighs\n3 tablespoons Cajun seasoning\n1 cup corn oil\n1 cup all-purpose flour\n2 cups chopped yellow onion\n1 cup chopped celery\n1 cup chopped green bell pepper\n2 cups chopped okra\n1/4 cup chopped garlic\n1 pound smoked pork sausage, sliced\n2 tablespoons Worcestershire sauce\n1 tablespoon kosher salt\n1 tablespoon ground black pepper\n3 bay leaves\n10 cups chicken stock\n2 cups beef stock\n1 cup chopped green onions\n1 teaspoon cayenne pepper\n2 tablespoons file powder, plus more for garnish\nInstructions:\nPreheat oven to 400 degrees F. Line a sheet pan with parchment paper.\nSprinkle chicken liberally with Cajun seasoning on prepared sheet pan. Roast chicken for 15 minutes.\nCombine oil and flour in a large cast-iron or enameled Dutch oven over medium heat. Cook, whisking frequently, until it reaches a milk chocolate brown, about 30 minutes.\nContinue to cook the roux until it reaches a dark chocolate brown color, then add the onions, celery, bell peppers and half of the okra. Cook, stirring occasionally, until tender, then add garlic and cook, stirring occasionally, for another 5 minutes.\nAdd the sausage, Worcestershire sauce, salt, pepper and bay leaves and stir to combine. Add chicken stock and beef stock and bring to a roaring boil. Add the chicken, green onions, cayenne and remaining okra.\nSimmer for 1 hour, then remove the chicken thighs. Take the meat from the bones and discard the skin. Stir the chicken back into the pot along with the file powder. Skim off any excess grease that has accumulated at the top before serving. Sprinkle with more file powder as garnish.\n", + "ingredients_alternatives": "Chicken thighs: boneless, skinless chicken breasts, chicken wings\nCajun seasoning: Creole seasoning, paprika, thyme\nCorn oil: vegetable oil, canola oil\nFlour: whole wheat flour, all-purpose flour\nOnion: red onion, yellow onion, scallions\nCelery: parsley, cilantro, dill\nGreen bell pepper: jalapeno peppers, banana peppers\nOkra: eggplant, portobello mushrooms\nGarlic: shallots, scallions\nSmoked pork sausage: andouille sausage, kielbasa sausage\nWorcestershire sauce: soy sauce, tamari, fish sauce\nSalt: kosher salt, sea salt\nPepper: black pepper, white pepper\nBay leaves: thyme, rosemary, oregano\nStock: chicken broth, beef broth, vegetable broth\nGreen onions: scallions, chives, leeks\nCayenne pepper: red pepper flakes, hot sauce\nFile powder: breadcrumbs, crushed crackers" + }, + { + "recipe": "Fish and Chips with Basil Oil\n20 ounces potatoes\nVegetable oil\n2 ounces fresh cilantro\n1 large white onion, diced\n1 garlic clove, peeled and chopped\n6 ounces white wine\n6 ounces heavy cream\n1 pound frozen peas\n1 teaspoon chopped fresh mint\n1 tablespoon vinegar\n1 tablespoon lime juice\n2 tablespoons extra-virgin olive oil\n1 tablespoon chervil\n1 tablespoon chives\n1 teaspoon basil\n3 sprigs dill\n2 ounces celery leaves, chopped\n1 ounce rocket (arugula)\nSalt and pepper\n1 large white onion, diced\n2 carrots, chopped\n1 leek, chopped\n16 ounces white wine\n6 ounces heavy cream\n5 strands saffron\n2 tablespoons butter\n1 egg yolk\n1 cup flour\n1 cup dry white wine\n1 cup cold water\n4 scallops\n8 ounces salmon\n8 ounces John Dory fish\n8 ounces halibut\n4 langoustines\nInstructions:\nTo prepare the potatoes, slice the potatoes very thin using a mandolin. Place slices on a towel and dry. In a pan, heat the oil over medium heat and add the potato slices. The oil should not be very hot, you want to blanch the potatoes, but they should not have any color. Drain and dry the potatoes. Increase the heat of the oil. \nPlace 1 cilantro leaf onto a potato slice and cover with another slice of potato. Press the two slices together firmly, and fry quickly until crispy. Drain and set aside. Repeat this process until you have enough to serve your guests. \nTo make the pea puree, sweat the onions for 2 minutes. Add the garlic and sweat for another 1 minute. Add the wine, and reduce by half. Once the liquid has reduced, add the cream and reduce until sauce coats the back of a wooden spoon. Defrost the peas, and add them to the cream mixture. Using a blender, puree mixture, set aside and keep warm. \nFor the herb salad: Make the dressing by combining the vinegar, lime juice, and extra-virgin olive oil. Toss all of the herbs in the dressing and adjust the seasoning with salt and pepper. \nFor the saffron sauce, combine the chopped onion, carrots, leeks, and white wine in a saucepan, and reduce by 3/4. Once the liquid has reduced, add the heavy cream and the saffron, and let reduce further until sauce has thickened, approximately 10 minutes on medium heat. Pass the sauce through a strainer and return to the saucepot. On low heat, slowly add small pieces of the butter, constantly stirring the sauce. Set sauce aside and keep warm. \nTo make the tempura batter, mix together the egg yolk, flour, wine, and water, and stir, making sure there are no lumps. Do not overmix the batter. \nIn a large pot, heat the oil to 350 degrees F. \nTo prepare the fish, dip the fish pieces into the tempura batter. Fry the fish for approximately 10 minutes, or until light golden brown. Remove the fish and drain on paper towels. Season with salt while the fish is still hot. \nTo serve, place the fish pieces on each plate. Add the herb salad to the side of the fish. Place a small spoonful of pea puree on the plate and drizzle some saffron sauce around the plate. Serve with Coriander Chips and drizzle with basil oil.\n", + "ingredients_alternatives": "Potatoes: sweet potatoes, Yukon gold potatoes, red potatoes\nVegetable oil: canola oil, grapeseed oil, sunflower oil\nCilantro: parsley, basil, dill\nOnion: yellow onion, red onion, scallions\nGarlic: shallots, green onions, leeks\nWhite wine: pinot grigio, sauvignon blanc, chardonnay\nHeavy cream: half-and-half, whole milk, coconut cream\nPeas: frozen peas, snow peas, sugar snap peas\nMint: basil, lemon balm, tarragon\nVinegar: apple cider vinegar, balsamic vinegar, white wine vinegar\nLime juice: freshly squeezed lime juice, bottled lime juice, key lime juice\nOlive oil: extra-virgin olive oil, regular olive oil, avocado oil\nChervil: parsley, basil, dill\nChives: parsley, basil, dill\nBasil: parsley, basil, dill\nDill: parsley, basil, dill\nSaffron: turmeric, paprika, cumin\nButter: unsalted butter, salted butter, ghee\nEgg yolk: whole eggs, egg whites, egg yolks\nFlour: all-purpose flour, bread flour, whole wheat flour\nDry white wine: chardonnay, sauvignon blanc, pinot grigio\nCold water: tap water, filtered water, distilled water\nScallops: bay scallops, sea scallops, king scallops\nSalmon: coho salmon, sockeye salmon, king salmon\nJohn Dory fish: cod, haddock, halibut\nHalibut: cod, haddock, halibut\nLangoustines: crawfish, shrimp, lobster" + }, + { + "recipe": "Roasted Garlic Soup with Goat Cheese Croutons\n2 tablespoons unsalted butter\n4 ounces pancetta, chopped\n2 medium leeks, well rinsed in several changes of water and whites only finely chopped\n2 medium leeks, well rinsed in several changes of water and whites only finely chopped \n1 cup chopped yellow onions\n1/2 teaspoon salt\n1/4 teaspoon freshly ground white pepper\n1 teaspoon chopped fresh thyme\n1/2 cup Roasted Garlic, recipe follows\n1/4 cup dry white wine\n3 1/2 cups chicken or vegetable stock\n1/2 cup heavy cream\n2 tablespoons chopped fresh parsley\n1 tablespoon fresh lemon juice\n1/2 loaf rustic Italian bread, cut into cubes\n8 thinly sliced rounds French bread\n1 clove garlic, halved\n1/2 cup crumbled goat cheese\n1 1/2 teaspoons extra virgin olive oil\nChopped chives, garnish\n5 large heads of garlic (about 3/4 pound)\n2 tablespoons extra-virgin olive oil\n1/4 teaspoon salt\n1/8 teaspoon freshly ground black pepper\nInstructions:\nIn a large pot, melt the butter over medium-high heat. Add the pancetta and cook until the fat is rendered, about 4 minutes. Add the leeks, onions, salt, pepper, and thyme, and cook, stirring, until the vegetables are very soft but not colored, 5 to 6 minutes. Add the roasted garlic and stir well to incorporate. Add the wine, bring to a boil, and cook, stirring, until the wine is nearly all evaporated, about 3 minutes. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are very soft and the soup is slightly thickened, 20 to 30 minutes. Add cubes of bread to thicken, if desired, and then blend with an immersion blender. Add the cream, parsley, and lemon juice and simmer for 5 minutes. Adjust the seasoning to taste.\nMeanwhile, preheat the oven to 400 degrees F.\nPlace the sliced bread on a baking sheet and bake on both sides until just crisp and light golden brown, about 5 minutes per side. Remove from the oven. Rub one side of each with the cut garlic clove. In a small bowl, mash the cheese with the oil and spread 1 tablespoon of the mixture on top of each crouton. Return to the oven and bake until the cheese is melted, about 5 minutes.\nTo serve, ladle the soup into bowls and top each serving with 2 cheese croutons, Garnish with chopped chives and serve hot.\nPreheat the oven to 325 degrees F. Line a baking sheet with parchment paper or aluminum foil.\nCut the top quarter from each head of garlic and place, cut side up, on the prepared baking sheet. Drizzle the oil lightly over the cut garlic tops, and sprinkle with the salt and pepper. Turn the garlic cut side down, and roast until the cloves are soft and golden brown, about 1 hour.\nRemove from the oven and let sit until cool enough to handle. Squeeze each head of garlic, gently pressing with your fingers to expel the cloves into a bowl. Stir the garlic with a rubber spatula to blend thoroughly. Use as needed, or store refrigerated in an airtight container.\n", + "ingredients_alternatives": "Butter: ghee, coconut oil\nPancetta: bacon, prosciutto\nLeeks: onions, scallions\nYellow Onions: red onions, shallots\nSalt: kosher salt, Himalayan pink salt\nWhite Pepper: black pepper, pink peppercorns\nThyme: rosemary, oregano\nRoasted Garlic: sun-dried tomatoes, mushrooms\nWine: red wine, white wine\nStock: chicken broth, vegetable broth\nCream: half-and-half, heavy cream\nParsley: cilantro, basil\nLemon Juice: lime juice, grapefruit juice\nBread: baguette, ciabatta\nGoat Cheese: feta cheese, ricotta cheese\nOlive Oil: avocado oil, grapeseed oil\nChives: scallions, garlic chives" + }, + { + "recipe": "Angel Food Cake with Strawberries and Mint\n1 store-bought angel food cake\n16 ounces frozen strawberries, thawed and drained\n1 tablespoon fresh mint leaves, finely chopped\n1 tablespoon orange liqueur\n8 ounces non-dairy whipped topping\n1/4 teaspoon orange extract\nFresh mint leaves, for garnish\nInstructions:\nRemove angel food cake from container and set on a plate. With a serrated knife, carefully remove the top of the cake by slicing horizontally 1/2-inch down from the top. Set top aside.\nHollow out the center of the cake. If cake already has a hollow center ring, make a canal around center hole by carefully cutting and removing a 1-inch deep trench around the entire cake. Be careful not to tear the inside or outside walls. Place the removed pieces of cake in a medium bowl.\nPick out 1 strawberry to use as garnish (the best looking one) and set aside. To the bowl with the cake pieces, add the remaining strawberries, chopped mint, orange liqueur, and 1/2 cup of the whipped topping. Fold until combined.\nFill cake, both the well and the center, with the strawberry mixture. Replace the top of the cake that had been set aside.\nTo the remaining whipped topping, add a few drops of orange extract and combine thoroughly. This will remove the store-bought taste. Frost the cake with remaining whipped topping and garnish with fresh mint leaves. Top with reserved strawberry.\nChill cake for 4 hours before serving.\n", + "ingredients_alternatives": "Angel food cake: sponge cake, genoise, pound cake\nStrawberries: blueberries, raspberries, blackberries\nMint leaves: basil, lemon balm, tarragon\nOrange liqueur: limoncello, triple sec, Grand Marnier\nWhipped topping: coconut cream, soy whipped cream, almond milk\nOrange extract: lemon extract, lime extract" + }, + { + "recipe": "Maple-Pepper Bacon\n8 slices thick-cut bacon (about 12 ounces)\n3 tablespoons packed light brown sugar\n1 tablespoon pure maple syrup\nPinch of cayenne pepper\n1 1/2 teaspoons coarsely ground mixed peppercorns\nInstructions:\nPreheat the oven to 375 degrees F. Arrange the bacon on a wire rack set on a rimmed baking sheet. Bake until the fat starts rendering, about 10 minutes. Remove from the oven and blot the bacon with paper towels on both sides.\nCombine the brown sugar, maple syrup and cayenne in a small microwave-safe bowl. Microwave, stirring, until smooth, 30 seconds to 1 minute. Brush the bacon with half the syrup mixture and sprinkle with half the ground peppercorns. Bake until the bacon browns around the edges, about 15 minutes. Flip and blot the other side with paper towels, then brush with the remaining syrup mixture (reheat in the microwave, if necessary); sprinkle with the remaining peppercorns. Continue baking until the bacon browns and the sugar melts, 15 to 20 more minutes. Let cool slightly.\n", + "ingredients_alternatives": "Bacon: pancetta, prosciutto, serrano ham\nLight Brown Sugar: muscovado sugar, turbinado sugar\nMaple Syrup: honey, agave nectar\nCayenne Pepper: red pepper flakes, smoked paprika\nPeppercorns: black pepper, white pepper" + }, + { + "recipe": "Grape Jelly Slow-Cooker Meatballs\n2 cups chili sauce, such as Heinz\n1 cup grape jelly\n2 tablespoons Dijon mustard\n2 tablespoons cider vinegar\n1 teaspoon hot sauce, such as Tabasco\nOne 32-ounce bag frozen cocktail-size beef meatballs\nInstructions:\nStir together the chili sauce, jelly, mustard, vinegar and hot sauce in a 4- to 6-quart slow cooker. Add the meatballs and stir to coat with the sauce. Cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours.\n", + "ingredients_alternatives": "Chili sauce: sriracha, Frank's RedHot, Buffalo wing sauce\nGrape jelly: apricot jam, fig jam, date syrup\nDijon mustard: whole-grain mustard, spicy brown mustard\nCider vinegar: apple cider vinegar, white wine vinegar\nHot sauce: sriracha, Frank's RedHot, Cholula\nMeatballs: turkey meatballs, vegetarian meatballs made with tofu or tempeh" + }, + { + "recipe": "Fennel and Garlic-Crusted Pork Roast with Warm Quince and Apple Compote\n1 small head fennel with 2-inches fronds attached, coarsely chopped\n1/2 cup coarsely chopped onion\n6 cloves garlic, peeled and sliced\n2 teaspoons finely chopped fresh thyme\n2 teaspoons finely chopped fresh rosemary\n2 teaspoons finely chopped fresh sage\n2 teaspoons finely chopped fresh oregano\n2 teaspoons fennel seeds\n2 tablespoons chopped parsley\n1 1/2 teaspoons coarsely ground white pepper\n1 (4 1/2 pound) pork rib roast, tied\nCoarse salt, to taste\nWarm Quince and Apple Compote, recipe follows\n2 large tart, firm apples, such as McIntosh, Rome or Cortland (about 3/4 pound)\n2 large quince (about 3/4 pound)\n2 tablespoons unsalted butter\n2 tablespoons sugar\n1/2 cup apple cider\n1 teaspoon fresh lemon juice\n1/2 teaspoon ground ginger\nCoarse salt, to taste\nInstructions:\nIn a food processor fitted with the metal blade, combine the fennel and fennel fronds, onion, and garlic, and process to a paste. Add the thyme, rosemary, sage, oregano, fennel seeds, and pepper, and pulse to combine.\nWith a small, sharp knife, make shallow crosshatch cuts in the skin of the pork roast. Season it all over with salt, rubbing it in well. Rub the fennel-garlic paste over the roast to cover it with a layer about 1/4-inch thick. Cover and refrigerate for at least 1 hour and up to 8 hours. Preheat oven to 350 degrees.\nRemove the roast from the refrigerator and let it sit at room temperature 20 minutes prior to cooking. Transfer the pork to a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature in the thickest section of meat is 150 degrees. Cover roast with foil after the crust has browned. Remove the roast from the oven and cover it loosely with foil. Let it rest for 15 to 20 minutes before removing the butcher twine and slicing it into thick chops. Serve with the compote.\nPeel, core and dice the apples and quince into 1/2-inch dice. In a 10-inch saute pan, heat the butter over low heat. Sprinkle the sugar over the melted butter. Raise the heat to medium and cook, occasionally stirring or swirling the pan, for about 3 minutes, until the sugar melts and caramelizes. Add the quince and apples, and cook, tossing occasionally, for 10 to 12 minutes, or until the fruit is lightly browned and the apples have softened. The quince dice will retain their shape. Add the cider and lemon juice, and cook for about 2 minutes, until reduced but not evaporated. Season with the ginger and salt. Serve warm.\n", + "ingredients_alternatives": "Fennel: anise, coriander, dill\nOnion: shallots, scallions, leeks\nGarlic: shallots, green onions, scallions\nThyme: oregano, marjoram, savory\nRosemary: thyme, oregano, bay leaves\nSage: rosemary, thyme, oregano\nOregano: thyme, rosemary, marjoram\nFennel seeds: caraway seeds, coriander seeds\nParsley: cilantro, basil, dill\nWhite pepper: black pepper, pink peppercorns\nApples: pears, plums, cherries\nQuince: persimmon, pomegranate, apricot" + }, + { + "recipe": "Meatloaf Lasagna\nKosher salt\n8 sheets dried lasagna noodles (about 6 ounces)\n1 tablespoons olive oil, plus more for tossing and greasing\n2 cloves garlic, 1 thinly sliced and 1 finely grated\nPinch crushed red pepper flakes\nOne 14-ounce can whole peeled plum tomatoes, crushed by hand\n2 to 3 fresh basil sprigs\n5 slices bacon\n12 ounces ground beef chuck\n12 ounces ground pork\n1 cup plain dried breadcrumbs\n1/2 small yellow onion, grated\n1/4 cup chopped fresh parsley, plus more for garnish\n1 tablespoon tomato paste\n1 tablespoon Worcestershire sauce\n2 large eggs\nFreshly ground black pepper\n2 cups shredded part-skim mozzarella\n1/4 cup grated Parmesan\nRicotta, for serving\nInstructions:\nBring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente. Drain and toss with olive oil, to keep them from sticking, and let cool.\nMeanwhile, make the tomato sauce. Heat the oil, sliced garlic, red pepper flakes and 1/2 teaspoon salt in a large skillet over medium heat. Stir as the oil heats up; once it shimmers, add the crushed tomatoes, 3/4 cup water and the basil. Bring to a high simmer and cook, stirring occasionally, until the sauce thickens slightly and the water has evaporated, 15 to 20 minutes (will be about 1 cup). Remove from the heat and let cool to room temperature.\nArrange the bacon in a large skillet and cook over medium heat until brown and crispy, 4 to 5 minutes per side. Remove and finely chop when cool enough to handle.\nCombine the bacon, beef, pork, breadcrumbs, onion, parsley, grated garlic, tomato paste, Worcestershire sauce, eggs, 1 1/2 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Use your hands to thoroughly combine.\nAdjust an oven rack to the middle position and preheat to 350 degrees F. Line a rimmed baking sheet with foil and brush with oil. Combine the mozzarella and Parmesan.\nShape half of the meatloaf mixture into a 9- by 5-inch rectangle in the center of the prepared baking sheet. Make a slight indentation down the center and fill with 1/2 cup of the cheese mixture. Top with the remaining meatloaf mixture and pat to form a loaf with a slightly rounded top, making sure to pinch and seal the sides.\nTop the meatloaf with one-third of the sauce and sprinkle with one-third of the remaining cheese mixture. Lay 4 lasagna noodles, crosswise and slightly overlapping, over the meatloaf, completely covering. Top with another one-third each of sauce and cheese mixture. Repeat with the remaining noodles, sauce and cheese.\nBake until the meatloaf reaches an internal temperature of 165 degrees F, 40 to 45 minutes. Sprinkle with parsley and let cool slightly. Slice and serve with dollops of ricotta.\n", + "ingredients_alternatives": "Kosher salt: sea salt\nDried lasagna noodles: egg pasta, gluten-free pasta\nOlive oil: avocado oil, grapeseed oil, walnut oil\nGarlic: shallots, green onions\nCrushed red pepper flakes: red pepper flakes, cayenne pepper\nTomatoes: canned diced tomatoes, fresh tomatoes\nBasil sprigs: cilantro, parsley, dill\nBacon: prosciutto, serrano ham\nGround beef: ground turkey, ground chicken\nGround pork: ground duck, ground venison\nBreadcrumbs: gluten-free breadcrumbs, almond meal\nOnion: yellow onion, red onion\nParsley: cilantro, basil, dill\nTomato paste: tomato sauce, passata\nWorcestershire sauce: soy sauce, tamari\nEggs: duck eggs, quail eggs\nBlack pepper: white pepper, pink peppercorns\nMozzarella: goat's milk mozzarella, feta cheese\nParmesan: pecorino Romano, grana Padano cheese" + }, + { + "recipe": "Cheesesteak Eggrolls\n2 tablespoons canola oil\n1 small onion, diced \n1 green bell pepper, diced \n1 pound shaved beef \nKosher salt\n1 teaspoon Worcestershire sauce \nOne 16-ounce package egg roll wrappers \nOne 15-ounce jar cheese sauce or one 8-ounce block provolone, cut into 1/2-inch-thick strips \nNeutral oil, for frying \nPepperoncini Mayo Dipping Sauce, recipe follows\n1/2 cup mayonnaise\n1/2 cup jarred pepperoncini plus 1 tablespoon pepperoncini liquid\n1 tablespoon yellow mustard \n1 tablespoon apple cider vinegar \n1/2 tablespoon sugar \nInstructions:\nHeat 2 tablespoons oil in a large fry pan over medium heat. Add onions and peppers and saute until peppers are soft and onions are translucent, about 5 minutes. Sprinkle shaved beef with salt and add to pan. Add Worcestershire sauce and cook until meat is no longer pink, about 5 minutes. Turn off heat and adjust seasonings. Transfer mixture to a fine mesh sieve and strain to remove any excess liquid and let cool slightly.\nLay out one eggroll wrapper with the corner pointed to you. Using a pastry brush or your finger, lightly wet the edges of the entire wrapper with water. Spread 1 tablespoon cheese sauce (or place 1 piece provolone) on the lower third of the wrapper and top with 1 to 2 heaping tablespoons of the filling. Roll the point facing you over the filling, keeping the eggroll tight. When you reach the middle of the wrapper, fold in the right and left sides, then continue to roll until you have a tight eggroll. Press to seal the wrapper to itself, adding more water to seal the final edge if needed. Repeat with remaining wrappers and filling.\nHeat about 3 inches oil in a heavy bottomed pot to 375 degrees F. Add rolls in batches and cook, flipping occasionally, until golden brown, 3 to 4 minutes. Drain on paper towels and serve with Pepperoncini Mayo Dipping Sauce.\nAdd mayonnaise, pepperoncini and pepperoncini liquid, mustard, vinegar and sugar to a food processor and process until well combined. Transfer mixture to a serving bowl.\n", + "ingredients_alternatives": "Canola oil: vegetable oil, grapeseed oil\nOnion: red onion, scallions, shallots\nGreen bell pepper: red bell pepper, jalapeno pepper\nShaved beef: thinly sliced beef, ground beef\nKosher salt: sea salt\nWorcestershire sauce: soy sauce, tamari\nEgg roll wrappers: spring roll wrappers, wonton wrappers\nCheese sauce: mozzarella cheese, cheddar cheese\nProvolone: mozzarella cheese, cheddar cheese\nPepperoncini Mayo Dipping Sauce: ranch dressing, blue cheese dressing\nMayonnaise: hummus, tahini\nJarred pepperoncini: pickled peppers, capers\nPepperoncini liquid: lemon juice, white wine vinegar\nYellow mustard: Dijon mustard, whole wheat bread crumbs\nApple cider vinegar: balsamic vinegar, white wine vinegar\nSugar: honey, maple syrup" + }, + { + "recipe": "Roasted Shrimp in Cazuela\n1 cup olive oil\n6 dried small red chiles\n5 sprigs fresh thyme\n4 cloves garlic, thinly sliced\nKosher salt and freshly ground black pepper\nKosher salt and freshly ground black pepper \n40 large shrimp, shelled and deveined \nAged sherry vinegar, for drizzling\nChopped fresh parsley, for garnish\n1 baguette, sliced\nInstructions:\nPreheat the oven to 400 degrees F.\nToss together the oil, chiles, thyme, garlic and some salt and pepper on a baking sheet. Roast until the oil is fragrant, about 10 minutes.\nRemove the baking sheet from the oven and add the shrimp, tossing with tongs to coat in the mixture. Roast until the shrimp are pink and just cooked through, about 8 minutes. Remove and drizzle with a splash of sherry vinegar and garnish with parsley. Serve with baguette slices.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nDried small red chiles: dried arbol chiles, dried ancho chiles, dried guajillo chiles\nThyme: rosemary, oregano, bay leaves\nGarlic: shallots, green onions\nSalt and pepper: Himalayan pink salt, gray sea salt\nShrimp: scallops, lobster, mussels\nVinegar: apple cider vinegar, white wine vinegar, rice vinegar" + }, + { + "recipe": "Fava Bean Crostini with Pecorino Frico\n1 1/2 to 2 cups shelled fresh fava beans\n1/2 to 3/4 cup freshly grated pecorino cheese, plus 2 cups for the frico \n2 cloves garlic, peeled \n1 cup combined fresh flat-leaf parsley and mint leaves \nJuice of 1 lemon \nSalt and pepper \n3 to 4 tablespoons EVOO \nFlaky sea salt \n1 tablespoon all-purpose flour \nBaguette, for serving \nGood olive oil \nInstructions:\nPreheat your oven to 350 degrees F.\nBring a saucepan of water to a boil. Add the fava beans and blanch for 3 to 4 minutes. Drain and place in an ice bath. Peel the skins off the favas; the beans will split into 2 bright green pieces as you pop them out of their skins.\nIn a food processor, combine the peeled favas, pecorino, garlic, parsley/mint mixture, lemon juice, salt and pepper, and EVOO. Pulse into a thick spread. Taste and adjust the seasonings. Season with a little flaky sea salt.\nFor the frico: mix the 2 cups of pecorino with a tablespoon of flour. Divide the mixture into small piles on a silpat-lined sheet tray. Place in oven until golden and melted together, about 10 minutes. Remove with a spatula.\nSlice your bread into thin slices. Drizzle with good olive oil and sprinkle with flaky sea salt. Place in oven until crisp and golden. Serve the spread on the charred small toasts. Place a frico standing up on each crostini.\n", + "ingredients_alternatives": "Shelled fresh fava beans: broad beans, peas, chickpeas\nPecorino cheese: Parmesan cheese, Pecorino Romano\nGarlic: shallots, green onions\nFresh herbs: parsley, basil, cilantro\nLemon juice: orange juice, grapefruit juice\nSalt and pepper: sea salt, black pepper\nEVOO: olive oil, avocado oil\nFlaky sea salt: kosher salt\nAll-purpose flour: whole wheat flour, all-purpose flour\nBaguette: crusty bread, ciabatta\nGood olive oil: high-quality olive oil, extra-virgin olive oil" + }, + { + "recipe": "(Web Exclusive) Round 2 Recipe: Garlic Bread Pizza\n1/2 store-bought garlic bread\n1/2 cup tomato sauce\nAny of the leftover sausage, peppers and onions from the Sausage and Pepper Grinder, recipe follows, could be added for a topping\n1 cup shredded mozzarella cheese\n4 pork sausages\n2 tablespoon canola oil\n1 (16-ounce) bag frozen pepper stir-fry mix\n1 teaspoon kosher salt\n1/2 teaspoon freshly ground black pepper\n1/4 cup yellow mustard\n1 tablespoon brown sugar\n1 teaspoon cider vinegar\n1 teaspoon hot sauce\n4 hot dog buns\nInstructions:\nPreheat oven to 425 degrees F.\nPlace the garlic bread on the baking sheet. Spoon tomato sauce on the bread and top with any of the leftover sausage or pepper from the grinders. You can also top it with any leftover vegetables or toppings you have in your refrigerator. Sprinkle the cheese on top. Bake in the preheated oven for 15 minutes until the cheese is melted and bubbly. Slice and serve.\nCook sausages in a medium size skillet over medium-high heat until browned and cooked through, about 10 to 12 minutes.\nIn a separate saute pan, heat oil over medium-high heat. Add onion and peppers stir-fry mix and salt and pepper. Cook until softened, about 4 to 5 minutes.\nIn a small bowl whisk together mustard, brown sugar, vinegar, and hot sauce.\nFor assembly, generously spread mustard on each side of the hot dog buns. Place a sausage in each bun and top with onion and pepper mixture.\n", + "ingredients_alternatives": "Garlic bread: crusty Italian bread or French bread\nTomato sauce: marinara sauce, pesto sauce, salsa\nSausage: chorizo, bratwurst, Italian sausage\nPeppers: bell peppers, jalapenos, Anaheim peppers\nOnions: red onion, scallions, shallots\nMozzarella cheese: provolone cheese, cheddar cheese\nHot sauce: sriracha, hot sauce of your choice\nCider vinegar: apple cider vinegar, white wine vinegar" + }, + { + "recipe": "Ribs\n2 tablespoons cumin\n2 tablespoons dry mustard, such as Coleman's \n2 tablespoons onion powder \n2 tablespoons smoked paprika \n3 tablespoons kosher salt \n1 tablespoons ground black pepper \n1 tablespoon cayenne pepper \n4 racks baby back ribs\n4 whole dried bay leaves \n4 cups BBQ sauce \nServing suggestions: fresh cut French fries and coleslaw\nInstructions:\nPreheat the oven to 225 degrees F. Please note: The oven should not be hotter than 250 degrees.\nCombine the cumin, dry mustard, onion powder, smoked paprika, salt, black pepper and cayenne pepper in a bowl mixing well.\nTo prepare the ribs, remove the silver skin from the back or under the rib side and rub the trimmed rib racks with the spice mixture. Place the racks on a sheet of plastic wrap, top with the bay leaves and wrap tightly. Place in the oven (the plastic will not melt at this low temperature) and roast for 2 hours.\nRemove the ribs from the oven and allow them to rest for 10 minutes. Place the ribs on a baking sheet and coat with the BBQ sauce. Roast under the salamander on medium heat or in the oven set to broil until the sauce is caramelized, 3 to 4 minutes.\nRemove the sauced ribs and allow them to rest for 3 to 5 minutes. Portion the ribs into serving-size pieces. Plate and serve with French fries and coleslaw.\n", + "ingredients_alternatives": "Cumin: coriander, caraway seeds, fennel seeds\nDry mustard: brown mustard, whole-grain mustard\nOnion powder: onion flakes, dehydrated onion\nSmoked paprika: chipotle powder, ancho chili powder\nKosher salt: Himalayan pink salt, sea salt\nBlack pepper: white pepper, pink peppercorns\nCayenne pepper: red pepper flakes, chili powder\nRibs: short ribs, baby back ribs, spare ribs\nBay leaves: thyme, rosemary, oregano" + }, + { + "recipe": "Brown Butter Sauteed Brussels Sprouts\n1 1/2 pounds Brussels sprouts, cored and leaves removed\n1 gallon salted boiling water\n3 tablespoons butter\n1 tablespoon caraway seeds\nPinch cracked black pepper\nPinch salt\n1/2 lemon, juiced\nInstructions:\nIn a large pot, bring salted water to a boil. Add the Brussels sprouts and blanch, about 1 minute until bright green.\nIn a saute pan, add butter, caraway seeds and cracked black pepper. Melt butter until browned.\nDrain the Brussels sprout leaves and toss into butter mixture to coat. Season with salt and lemon juice and serve.\n", + "ingredients_alternatives": "Brussels sprouts: broccoli, cauliflower, kale\nButter: coconut oil, ghee, olive oil\nCaraway seeds: fennel seeds, anise seeds\nBlack pepper: pink peppercorns, white pepper\nSalt: Himalayan pink salt, sea salt\nLemon: grapefruit, lime" + }, + { + "recipe": "Tangy and Tart Iced Tea with Mint\n1/4 cup sugar\n1/4 cup water\n1/4 cup mint leaves, plus mint sprigs for garnish\n4 cups brewed black tea, cooled (use 2 tea bags)\n2 cups grapefruit juice\n4 ounces rum\nInstructions:\nCombine the sugar, water and mint leaves in a small saucepan. Heat on the stove top over low heat until the sugar has dissolved and the mint has infused the syrup, about 10 minutes. Strain and cool.\nIn a large pitcher add the tea, grapefruit juice and mint syrup. Serve chilled over ice and garnish each glass with a sprig of mint. Add the rum to the pitcher, if desired.\n", + "ingredients_alternatives": "Sugar: honey, maple syrup, agave nectar\nWater: sparkling water, seltzer water\nMint leaves: basil, lemon balm, rosemary\nTea bags: herbal tea bags, decaffeinated tea bags\nGrapefruit juice: orange juice, pineapple juice\nRum: bourbon, brandy, rum extract" + }, + { + "recipe": "Spicy Spinach Stew\n1 tablespoon canola oil\n1 medium onion, chopped\nSalt and freshly ground black pepper\n1 teaspoon paprika\n1/2 teaspoon red pepper flakes\n2 teaspoons minced garlic\n1 (15-ounce) can diced tomatoes\n3 (15-ounce) cans white beans, drained and rinsed\n1 (10-ounce) box frozen chopped spinach, thawed\nInstructions:\nHeat the canola oil in a large saute pan over medium heat. Add the onion and saute until slightly tender about 3 minutes. Season with salt and pepper, to taste. Add the paprika, red pepper flakes and garlic. Saute for 1 minute, then stir in the tomatoes, white beans and spinach. (Reserve 1 1/2 cups of beans and 1/4 cup spinach for Round 2 Spanish Dip recipe.) Cook stirring every couple of minutes, until heated through, about 6 minutes. Transfer to a serving bowl and serve warm or at room temperature.\n", + "ingredients_alternatives": "Canola oil: olive oil, avocado oil, grapeseed oil\nOnion: shallots, scallions, leeks\nSalt: kosher salt, sea salt\nBlack pepper: freshly ground black pepper, pink peppercorns\nPaprika: smoked paprika, chipotle powder\nRed pepper flakes: cayenne pepper, red pepper flakes\nGarlic: shallots, green onions\nDiced tomatoes: crushed tomatoes, tomato paste\nWhite beans: chickpeas, kidney beans, cannellini beans\nSpinach: kale, collard greens, mustard greens" + }, + { + "recipe": "Butterfly Cake\n1 16-oz. box pound cake mix\n2 cups white frosting\n4 pieces STARBURST® Brand FUN SIZE® Fruit Chews\n13/4 cups M&M'S® Brand Milk Chocolate Candies (May substitute with 1 3/4 cups M&M'S® Brand Dark Chocolate Candies)\n1 9-inch round cake pan\nInstructions:\n1. Make the cake batter according to the directions on the package. Bake in a greased 9-inch cake pan. Once baked, remove from pan and cool.\n2. Cut the cake in half. Arrange the cake on a serving platter, turning the halves so that the rounded sides touch. To shape the wings, cut out a 1-inch triangle from each straight side, 2-inches from the bottom.\n3. Completely frost the cake with the icing. Design a mosaic pattern with M&M'S® Brand Milk Chocolate Candies for Easter, and then press them into the top of the cake.\n4. To make the butterfly's antennae, unwrap and soften the STARBURST® Brand FUN SIZE® Fruit Chews for Easter in the microwave for approximately 5 seconds. Then roll the candy into thin ropes and place them at the top of the butterfly.\n", + "ingredients_alternatives": "Pound cake mix: yellow cake mix, chocolate cake mix\nFrosting: cream cheese frosting, buttercream frosting\nStarburst fruit chews: Skittles, gummies\nM&M's milk chocolate candies: Hershey's milk chocolate bars, Reese's Pieces\nCake pan: 8-inch round cake pan, 9x13 inch baking dish" + }, + { + "recipe": "Toasted Baguette\n1 baguette\n1/4 cup olive oil\nKosher salt\nFreshly ground black pepper\nInstructions:\nPreheat the oven to 400 degrees F.\nSlice the baguette diagonally into 1/4-inch slices. You should have 20 to 25 slices. Place the slices in 1 layer on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper.\nBake the toasts for 15 to 20 minutes or until they are crisp and browned. Serve at room temperature.\n", + "ingredients_alternatives": "Baguette: ciabatta, focaccia, sourdough bread\nOlive oil: avocado oil, grapeseed oil, walnut oil\nKosher salt: sea salt\nBlack pepper: pink peppercorns, white pepper" + }, + { + "recipe": "Grilled Risotto Primavera\n6 stalks asparagus, trimmed\n1/4 cup olive oil, divided\nSalt and freshly ground pepper\n6 to 7 cups simmering vegetable stock\n1 onion, finely chopped\n2 shallot, finely chopped\n1 cup dry white wine\n2 cups arborio rice\n1 cup fresh corn kernels\n1/2 cup fresh peas\n8 basil leaves, chiffonade\nFreshly grated Parmesan cheese\nInstructions:\nBrush asparagus with 2 tablespoons of the oil and season with salt and pepper to taste. Grill for 4 to 5 minutes, until just cooked through. Cut on the bias into 1/2-inch pieces. Set aside.\nUse side burner or preheat grill. (Have stock simmering on grill or burner) Heat the oil in a medium saucepan, add the onions and shallots and cook until soft. Add the rice and stir to coat with the oil. Add the wine and completely reduce. Begin adding the stock 1 cup at a time, stir until absorbed. Repeat with the remaining stock and continue cooking until al dente. Fold in the asparagus, corn and peas and season with salt and pepper. Remove from heat and fold in the basil. Serve with Parmesan cheese on the side.\n", + "ingredients_alternatives": "Asparagus: green beans, brussels sprouts, broccoli\nOlive oil: avocado oil, grapeseed oil, walnut oil\nOnion: scallions, leeks, shallots\nShallots: scallions, leeks\nWhite wine: chardonnay, sauvignon blanc, pinot grigio\nArborio rice: brown rice, quinoa\nCorn kernels: frozen peas, edamame\nPeas: snow peas, sugar snap peas, green peas\nBasil: cilantro, parsley, dill" + }, + { + "recipe": "Chicken Pot Pie\n1 gallon chicken stock\n1 1/4 cups carrots, chopped \n3/4 cup celery, chopped \n3/4 cup onion, chopped \n1/4 teaspoon crushed red pepper \n1/4 teaspoon ground black pepper \n1/4 teaspoon sage \n2 3/4 cups potatoes, skinned and diced \n1 whole roasted chicken\n5 ounces cornstarch\n1 cup ice water\n8 ounces lard\n1 teaspoon salt \n2 1/2 cups all-purpose flour \n3 tablespoons ice water \nInstructions:\nFor the filling: In a large stockpot, combine, chicken stock with carrots, celery, onions, crushed red pepper, black pepper and sage. Bring to boil over medium-high heat, then boil until vegetables are tender. In a separate pot, parboil potatoes 5 minutes. Meanwhile, debone chicken. (You want thick chunks of light and dark meat.) Add meat to the stockpot. Bring mixture to a rolling boil and add potatoes. Combine cornstarch with the ice water, then add the cornstarch slurry to the filling to thicken, simmering until you reach desired thickness.\nFor the crust: Preheat the oven to 400 degrees F.\nCombine lard and salt in a bowl. Add flour and mix. Stir in the ice water. Once mixture is thick and doughlike, roll into a ball. Using rolling pin, roll dough flat, about 1/2-inch thick. Cut into six 8-inch circles. Place rounds on a baking sheet, then bake 10 minutes. Ladle out servings of pot pie and top each with a crust round.\n", + "ingredients_alternatives": "Chicken stock: vegetable broth, chicken broth, or even beef broth\nCarrots: chopped bell peppers, chopped zucchini, chopped kale\nCelery: chopped fennel, chopped apples, chopped Brussels sprouts\nOnion: chopped scallions, chopped shallots, chopped garlic\nCrushed red pepper: smoked paprika, dried red pepper flakes\nGround black pepper: ground white pepper, ground nutmeg\nSage: thyme, rosemary, oregano\nPotatoes: chopped sweet potatoes, chopped yams, chopped parsnips\nRoasted chicken: bone broth, beef broth, or even pork broth\nCornstarch: arrowroot powder, tapioca starch\nIce water: club soda, sparkling water\nLard: duck fat, goose fat, or even beef tallow\nSalt: kosher salt, Himalayan pink salt, or sea salt\nAll-purpose flour: whole wheat flour, spelt flour, or barley flour" + }, + { + "recipe": "Bang! Gumbo\n1/3 pound butter\n1 1/2 cups all-purpose flour\n4 chicken breasts\n5 tablespoons olive oil\n4 tablespoons minced fresh garlic\n3 tablespoons your favorite spice mix\n2 stalks celery, finely diced\n1 yellow onion, finely diced\n1 red pepper, finely diced\n14 cups chicken stock\n1 1/2 pounds andouille sausage, diced\n2 cups fresh or frozen sliced okra\n1 cup sliced green onions\n1/4 cup Worcestershire sauce\n3 tablespoons hot sauce, such as Frank's Louisiana Hot Sauce\n3 tablespoons salt\n3 tablespoons spice mix\n2 tablespoons tomato paste\n1 tablespoon ground black pepper\n3 bay leaves\n8 ounces peeled and deveined shrimp\nWhite rice, for serving\nInstructions:\nFirst, get the roux started, it will take about 20 minutes to cook. Melt the butter in a heavy skillet over medium-low heat. Add the flour and stir often, cooking until the roux becomes a dark chocolate color.\nPreheat a grill or grill pan to medium-high heat.\nMeanwhile, toss the chicken breasts in 2 tablespoons olive oil, 2 tablespoons minced garlic and 1 tablespoons spice mix. Grill the chicken until cooked through, taking care not to overcook and dry out the meat. Cool, dice and set aside.\nIn a large stockpot, saute the celery, onions, red pepper and the remaining 2 tablespoons garlic in the remaining 3 tablespoons olive oil until translucent, about 5 minutes. Add the chicken stock, sausage, okra, green onions, Worcestershire sauce, hot sauce, salt, spice mix, tomato paste, black pepper and bay leaves and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes. Add the roux and simmer 5 more minutes, stirring gently. Taste for seasonings and adjust. Add the shrimp just before serving, heating just until the shrimp are cooked through. Serve over white rice.\n", + "ingredients_alternatives": "Butter: ghee, coconut oil\nFlour: whole wheat flour, all-purpose flour\nChicken breasts: boneless, skinless chicken thighs, chicken drumsticks\nOlive oil: avocado oil, grapeseed oil\nMinced fresh garlic: shallots, green onions\nSpice mix: curry powder, paprika, cumin\nCelery: bell peppers, mushrooms\nYellow onion: red onion, scallions\nRed pepper: jalapeno peppers, banana peppers\nChicken stock: vegetable broth, chicken broth\nAndouille sausage: kielbasa, Italian sausage\nOkra: eggplant, portobello mushrooms\nGreen onions: scallions, chives\nWorcestershire sauce: soy sauce, tamari\nHot sauce: sriracha, hot sauce of choice\nSalt: Himalayan pink salt, kosher salt\nSpice mix: curry powder, cumin, coriander\nTomato paste: tomato sauce, canned crushed tomatoes\nGround black pepper: black peppercorns, white pepper\nBay leaves: thyme, rosemary\nShrimp: scallops, lobster\nWhite rice: brown rice, quinoa" + }, + { + "recipe": "Classic Jelly Doughnuts\n3/4 cup whole milk\n1 1/4-ounce packet active dry yeast\n1/2 cup plus 3 tablespoons sugar\n31/2 cups all-purpose flour, plus more for dusting\n1 teaspoon kosher salt\n3 large eggs, at room temperature\n1 teaspoon pure vanilla extract\n4 tablespoons unsalted butter, cut into 4 pieces, at room temperature\nCooking spray\nVegetable oil, for frying\n1 3/4 cups jelly or jam\nInstructions:\nMicrowave the milk in a small bowl until 105 degrees F to 110 degrees F. Stir in the yeast and 3 tablespoons sugar; let stand until foamy, 3 to 5 minutes. Whisk the flour and salt in the bowl of a stand mixer fitted with the dough hook.\nAdd the yeast mixture, eggs and vanilla to the flour. Mix on medium speed until the dough comes together, 1 to 2 minutes. Mix in the butter 1 piece at a time. Continue mixing, scraping the bowl occasionally with a rubber spatula, until the dough is smooth and elastic, about 6 minutes (it will be a little sticky). Lightly coat a large bowl with cooking spray. Scrape the dough into the bowl, cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.\nLine 2 baking sheets with parchment paper; dust with flour.\nTurn out the dough onto a well-floured surface and gently pat until 1/2 inch thick. Using a 3-inch round cutter, cut out 12 to 14 rounds as close together as possible. Place the rounds 1 1/2 inches apart on the prepared pans. Lightly coat the tops of the rounds with cooking spray. Cover with plastic wrap and let rise until puffy, 30 to 45 minutes.\nHeat 2 inches of vegetable oil in a heavy pot until a deep-fry thermometer registers 350 degrees F. Cut the parchment paper around each dough round so they can be picked up separately. Working in batches of 3 or 4, use the parchment to carefully slide the dough rounds into the hot oil. Fry the doughnuts, flipping occasionally, until golden brown, 2 1/2 minutes. Using a slotted spoon, transfer the doughnuts to a paper towel?lined baking sheet to drain. Return the oil temperature to 350 degrees F between batches.\nPut the remaining 1/2 cup sugar in a medium bowl. While the doughnuts are still warm, toss them in the sugar to coat, then transfer to a rack to cool completely.\nUsing a chopstick or skewer, poke a hole in the side of each doughnut, wiggling the stick around to form a pocket. Fill a pastry bag fitted with a small round tip with the jelly and squeeze about 2 tablespoons into each doughnut.\nBlueberry-Lemon Poppy Seed\nSkip the sugar coating in Step 5. Fill the doughnuts with blueberry jam. Top with lemon glaze (whisk 1 cup confectioners? sugar with the zest of 1 lemon, 2 tablespoons lemon juice and a pinch of salt). Sprinkle with poppy seeds.\nApple-Cinnamon\nIn Step 5, coat the doughnuts with cinnamon sugar (whisk 3/4 cup sugar with 1 tablespoon ground cinnamon). Fill the doughnuts with apple butter.\nLearn how to make a Hanukkah favorite: jelly doughnuts!\nLemon-Raspberry\nIn Step 5, coat the doughnuts with raspberry sugar (pulse 1/2 cup freeze-dried raspberries in a food processor or spice grinder until powdery; mix with 1/3 cup sugar). Fill the doughnuts with lemon cream (whisk 1/2 cup heavy cream to stiff peaks, then fold in 1 cup lemon curd).\nStrawberry-Chocolate\nSkip the sugar coating in Step 5. Fill the doughnuts with strawberry jam. Top with chocolate glaze (melt 6 ounces chopped semisweet chocolate with 1/3 cup heavy cream and a pinch of salt in the microwave, then stir until smooth).\n", + "ingredients_alternatives": "Whole milk: 2% milk, almond milk, soy milk, coconut milk\nYeast: instant yeast, rapid rise yeast\nSugar: brown sugar, honey, maple syrup\nFlour: bread flour, whole wheat flour, pastry flour\nSalt: kosher salt, sea salt, Himalayan pink salt\nEggs: duck eggs, goose eggs, quail eggs\nVanilla extract: almond extract, coconut extract, lemon extract\nButter: ghee, clarified butter, vegan butter\nCooking spray: olive oil, avocado oil, coconut oil\nVegetable oil: canola oil, sunflower oil, safflower oil" + }, + { + "recipe": "Cardamom-Coffee Custard\n2 cups whole, 2 percent fat, or 1 percent fat milk\n1/2 vanilla bean, split lengthwise\n2 tablespoons dark-roast coffee beans, crushed with a heavy skillet\n4 green cardamom pods, crushed\n6 egg yolks\n2/3 cups sugar\n1 pinch salt\n1/4 cup cornstarch\n1 tablespoon unsalted butter\n4 whole coffee beans, for garnish\nInstructions:\nIn a nonreactive saucepan, bring the milk, vanilla bean, crushed coffee beans and cardamom to a simmer over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. Meanwhile, in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg yolks, sugar and salt until pale yellow and fluffy. With the mixer running at low speed, mix in the cornstarch, then very gradually pour in the hot milk mixture, mixing it in as you go.\nStrain the mixture through a fine sieve back into the saucepan, to smooth it and to remove the spices. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Cook just until no starchy taste or feeling remains. Remove from the heat and stir in the butter until melted. Pour into 4 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled, placing a whole coffee bean in the center of each serving.\n", + "ingredients_alternatives": "Milk: almond milk, soy milk, coconut milk\nVanilla Bean: cinnamon stick, nutmeg, star anise\nCoffee Beans: espresso beans, instant coffee\nCardamom Pods: cumin seeds, coriander seeds, fennel seeds\nEgg Yolks: duck eggs, quail eggs, goose eggs\nSugar: honey, maple syrup, agave nectar\nSalt: kosher salt, sea salt, Himalayan pink salt\nCornstarch: arrowroot powder, tapioca starch, potato starch\nUnsalted Butter: ghee, clarified butter, dairy-free butter" + }, + { + "recipe": "Grilled Pickles with Dill Mustard Dipping Sauce\n1 quart half-sour pickles\n3 tablespoons olive oil \n1/4 cup sour cream\n1/3 cup mayonnaise \n1 tablespoon finely minced fresh dill\n1/2 teaspoon mustard powder \n1 clove garlic, finely minced \nInstructions:\nPrepare a grill for medium-high heat.\nFor the pickles: Slice the pickles in half lengthwise and pat until completely dry. Toss the pickles with the olive oil, place on the grill and cook until they are marked, about 4 minutes per side.\nFor the dipping sauce: Stir together the sour cream, mayonnaise, dill, mustard powder and garlic in a small bowl.\nLet the pickles cool to room temperature before serving with the dipping sauce.\n", + "ingredients_alternatives": "Half-sour pickles: whole wheat bread, baguette, or any other type of pickle you prefer\nOlive oil: avocado oil, grapeseed oil, walnut oil\nSour cream: Greek yogurt, cottage cheese, ricotta cheese\nMayonnaise: hummus, tahini, or any other type of spread you prefer\nDill: parsley, basil, cilantro\nMustard powder: brown mustard, whole grain mustard\nGarlic: shallots, green onions\n\nNote: The alternatives provided are just suggestions and may not be suitable for every recipe. It's important to choose ingredients that complement the flavors and textures of the dish you are making." + }, + { + "recipe": "Grill Works Sandwich\n1 tablespoon vegetable oil\n1/4 cup roughly chopped red bell pepper\n1/2 portobello mushroom cap, sliced\n1/4 medium red onion, sliced\n1 cloves garlic, chopped\nKosher salt and freshly ground black pepper\n3 thin slices Black Forest ham\n1 slice each, provolone, Swiss, and Jack\n2 slices 7-grain bread\nInstructions:\nServing suggestion: A bowl of tomato soup\nPreheat an electric sandwich grill or press.\nHeat the oil in a medium skillet over high heat. Add the bell pepper, mushroom, onion, and garlic and season with salt and pepper. Cook the vegetables, stirring occasionally, until lightly browned and soft, about 6 minutes. Transfer the mixture to a bowl. Add the ham to the skillet and cook, turning once, until lightly browned, about 1 minute.\nLayer the vegetable mixture, ham, and cheese between the two slices of bread. Put the sandwich in the grill and grill until hot and crispy, about 4 minutes. (Alternately, grill on a cast iron grill pan, weighed-down with a foil-wrapped brick or other heavy item.)\nCut the sandwich in 1/2 and serve immediately.\n", + "ingredients_alternatives": "Vegetable oil: olive oil, avocado oil, grapeseed oil\nRed bell pepper: yellow bell pepper, green bell pepper\nPortobello mushroom: cremini mushrooms, shiitake mushrooms\nRed onion: yellow onion, scallions\nGarlic: shallots, green onions\nHam: prosciutto, serrano ham\nCheese: cheddar cheese, goat cheese, feta cheese" + }, + { + "recipe": "Pumpkin Pie Thumbprint Cookies\n2 cups all-purpose flour\n1/2 teaspoon baking powder \n1/2 teaspoon fine salt \n3/4 teaspoon pumpkin pie spice \n2 sticks (1 cup) unsalted butter, at room temperature \n3/4 cup granulated sugar \n1 large egg \n1 tablespoon pure vanilla extract\n2 tablespoons unsalted butter\n3 tablespoons roughly chopped pecans \n2 tablespoons light brown sugar \n2 tablespoons rolled oats \n1/4 teaspoon pumpkin pie spice\n1/2 cup confectioners\\u2019 sugar\n1/4 cup pure pumpkin puree \n3 ounces cream cheese \n1/2 teaspoon pure vanilla extract \n1/4 teaspoon fine salt \nInstructions:\nFor the cookies: Whisk the flour, baking powder, salt and 1/2 teaspoon of the pumpkin pie spice in a medium bowl. Beat the butter and 1/2 cup of the granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg until combined. Add the vanilla. Reduce the mixer speed to low and beat in the flour mixture until the dough comes together.\nMix the remaining 1/4 teaspoon pumpkin pie spice and 1/4 cup granulated sugar in a shallow bowl or plate. Roll the dough into 1 1/2-inch balls (each ball should be a heaping tablespoon; you should have about 18 balls), then roll in the spiced sugar mixture. Divide the dough balls between 2 baking sheets, spacing them about 2 inches apart. Use the handle of a wooden spoon to indent the centers of each dough ball, pinching together any large cracks that form (a few small cracks are fine). Refrigerate until firm, 20 to 30 minutes. \nPosition oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. \nBake until the cookies just begin to warm through, about 6 minutes. Remove the baking sheets from the oven and use the handle of a wooden spoon to indent the centers just a little more. Return them to the oven, rotating the baking sheets from top to bottom and front to back, and bake until the cookies are set and slightly browned on the bottom, an additional 10 to 12 minutes. Transfer the cookies to a wire rack to cool completely, about 30 minutes. \nFor the pecan crumble: Meanwhile, microwave the butter in a small microwave-safe bowl until melted, about 1 minute. Stir in the pecans, brown sugar, oats and pumpkin pie spice. Microwave until the sugar is dissolved, about 1 minute. Let cool in the bowl until the crumble is crunchy, about 30 minutes. \nFor the pumpkin pie filling: Whisk the confectioners\\u2019 sugar, pumpkin puree, cream cheese, vanilla extract and fine salt in a small bowl until smooth. \nAssemble the cookies: Once the cookies are cool, spoon 1 to 2 teaspoons of filling into the center of each cookie and smooth the top if needed. Sprinkle the crumble on top of the filling. Store in an airtight container for up to 3 days. \n", + "ingredients_alternatives": "Flour: whole wheat flour, pastry flour, almond flour\nBaking powder: baking soda, cornstarch\nFine salt: kosher salt, sea salt\nPumpkin pie spice: nutmeg, cinnamon, ginger\nButter: coconut oil, ghee\nSugar: maple syrup, agave nectar\nEgg: duck egg, quail egg\nVanilla extract: almond extract, lemon verbena\nUnsalted butter: avocado oil, grapeseed oil\nPecans: walnuts, hazelnuts\nLight brown sugar: muscovado sugar, turbinado sugar\nRolled oats: steel-cut oats, oat groats\nConfectioners’ sugar: powdered sugar, icing sugar\nPure pumpkin puree: canned pumpkin puree, homemade pumpkin puree\nCream cheese: goat cheese, feta cheese" + }, + { + "recipe": "Mediterranean Mussels With Wine\n8 slices (1/2 inch thick) crusty Italian bread\n2 Tbsp. olive oil, divided\n1/4 tsp. crushed red pepper flakes (optional)\n1 large onion, chopped\n1 large clove garlic, finely chopped\n1/2 cup dry white wine OR chicken broth\n1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce\n2 bags (2 lbs. ea.) mussels, well scrubbed*\n2 Tbsp. finely chopped fresh parsley\nInstructions:\nBrush both sides of bread slices with 1 tablespoon olive oil. Heat deep 12-inch skillet over medium-high heat and cook bread, turning once, 3 minutes or until golden brown. Remove bread and set aside.\nHeat remaining 1 tablespoon olive oil with red pepper flakes in same saucepan over medium-high heat and cook onion, stirring occasionally, 4 minutes or until onion is tender. Stir in garlic and cook 30 seconds. Stir in wine and cook, stirring frequently, 1 minute. Stir in Sauce and bring just to a boil. Reduce heat to medium-low and stir in mussels. Simmer covered 10 minutes or until mussels open. (Discard any unopened shells). Evenly arrange garlic toasts in serving bowls, then top with mussel mixture and sprinkle with parsley.\n*SUBSTITUTION: Use 1-lb. peeled and deveined shrimp instead of mussels and cook 3 minutes or until shrimp turn pink.\n", + "ingredients_alternatives": "Crusty Italian bread: ciabatta, focaccia, baguette\nOlive oil: extra-virgin olive oil, avocado oil\nRed pepper flakes: cayenne pepper, paprika\nOnion: shallots, scallions\nGarlic: shallots, green onions\nWhite wine: pinot grigio, sauvignon blanc\nChicken broth: vegetable broth, chicken noodle soup\nMarinara sauce: tomato sauce, pesto\nMussels: clams, scallops\nParsley: cilantro, basil, dill" + }, + { + "recipe": "Tomato and Herb Crusted Fillet of Sole\n2 pounds plum ripe tomatoes\n2 tablespoons chopped garlic\nExtra-virgin olive oil\nSalt and pepper\n4 (8-ounce) sole fillets\n1/4 cup chopped parsley leaves, plus extra for garnish\n1/2 cup toasted bread crumbs\n1 lemon, juiced\n3 ounces butter\nInstructions:\nPreheat oven to 360 degrees F.\nTo prepare plum tomatoes, core and score tomato and place in boiling water. Cook tomatoes for approximate 1 minute. Peel skin off and remove seeds. Dice meat into small pieces. In a saute pan, cook garlic in olive oil until golden brown. Then add tomatoes and cook 30 seconds more. Add salt and pepper, to taste.\nTo assemble, place filet of sole on a sizzler plate and sprinkle with parsley, salt and pepper. Place tomato mixture and toasted bread crumbs on top of fish. Bake for 10 minutes. Remove from oven and prepare the sauce mixing together the juice from the fish, lemon juice, butter, parsley, salt and pepper.\n", + "ingredients_alternatives": "Tomatoes: cherry tomatoes, grape tomatoes, heirloom tomatoes\nGarlic: shallots, scallions\nOlive oil: avocado oil, grapeseed oil\nSalt and pepper: kosher salt, black pepper\nBread crumbs: panko bread crumbs, crushed crackers\nLemon: lime, orange\nButter: unsalted butter, ghee" + }, + { + "recipe": "Fried Feta Greek Salad Pitas\n1/2 cup pitted kalamata olives, sliced\n4 Persian cucumbers, sliced into coins\n1 small red bell pepper, julienned\n1 small red onion, julienned\n2 tablespoons lemon juice (from 1/2 lemon) plus lemon wedges, for serving\n1 tablespoon olive oil, plus more for frying\nKosher salt and freshly ground black pepper\n1/2 cup (68 grams) all-purpose flour\n1 large egg, beaten\n1 cup (130 grams) panko breadcrumbs\nOne 8-ounce block feta cheese, cut into thirds, then each third cut crosswise into 6 equal pieces (18 pieces)\nFluffy pita, store-bought or homemade, recipe follows, for serving\nStore-bought hummus, for serving\nArugula, for serving\nGreek yogurt, for serving\nTorn fresh mint leaves, for serving\nHot sauce, for serving, if desired\n1 1/2 cups (360 grams) warm water\n4 1/2 teaspoons granulated sugar\n2 1/4 teaspoons instant yeast\n3 tablespoons (45 grams) olive oil\n1 1/2 teaspoons kosher salt\n3 3/4 cups (450 grams) bread flour, plus more for dusting\nNeutral oil or cooking spray, for the bowl\nInstructions:\nCombine the olives, cucumbers, red pepper and onion in a mixing bowl. Add the lemon juice, olive oil, a big pinch of salt and some black pepper and toss to combine. Allow to marinate in the refrigerator while you make the feta.\nFor the feta, prepare a dredging station. In a rimmed dish, add the flour. In a separate rimmed dish, whisk the egg with a splash of water. In a third separate dish, whisk together the breadcrumbs, 1/2 teaspoon salt and a few turns of black pepper. Coat each chunk of feta in the flour and tap off the excess. Dunk in the beaten egg and then coat in the breadcrumbs, tapping off the excess.\nHeat a 1/4-inch layer of olive oil in a 10-inch nonstick skillet over medium heat. (Test to see if it is hot enough by sprinkling a bit of breadcrumb in the oil. If it sizzles right away, it\\u2019s ready.) Carefully place the breaded feta cubes in the oil and fry in batches for 90 seconds to 2 minutes on the first side, undisturbed. Flip and fry on the other side for another minute or so, or until golden brown. Remove to a cooling rack set over a baking sheet and allow excess oil to drain. Repeat until all pieces are fried.\nTo serve, slice open each pita and create a pocket. Schmear a big plop of hummus inside each one, followed by some arugula. Top with a pile of the Greek salad, a few chunks of the warm, fried feta, a dollop of yogurt and a few pieces of mint. Serve with lemon wedges and hot sauce, if desired.\nIn the bowl of a stand mixer fitted with a dough hook, mix together the water, sugar and yeast just to dissolve. Add the oil and salt and then gradually add the flour. Increase the speed to medium-high and mix for 7 to 10 minutes, adding just enough additional flour so that the dough no longer sticks to the bowl. Do not add too much flour. The dough should be smooth and slightly sticky. Lightly coat a clean large bowl with oil or cooking spray, then place the dough in the bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature for 2 hours, or until it has doubled in size.\nTurn the dough onto a clean work surface and divide it into 8 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1 inch apart on a piece of parchment paper, cover them with plastic wrap and let them rise for 30 minutes.\nSet an oven rack in the middle position. Preheat the oven to 500 degrees F. Line 2 baking sheets with parchment.\nWith a rolling pin, roll out the balls of dough into 6-inch circles. Place them on the baking sheets and bake for about 5 minutes, or until they're puffy and just starting to brown.\n", + "ingredients_alternatives": "Olives: Kalamata olives, Castelvetrano olives, Manzanilla olives\nCucumbers: Hothouse cucumbers, English cucumbers, Persian cucumbers\nRed Bell Pepper: Poblano peppers, Anaheim peppers, Hungarian wax peppers\nOnion: Shallots, scallions, yellow onions\nLemon Juice: White wine vinegar, apple cider vinegar, rice vinegar\nOlive Oil: Avocado oil, canola oil, grapeseed oil\nKosher Salt: Sea salt, kosher salt\nBlack Pepper: Freshly ground black pepper, white pepper\nFlour: All-purpose flour, whole wheat flour, pastry flour\nEgg: Chicken eggs, duck eggs, quail eggs\nBreadcrumbs: Panko breadcrumbs, crushed crackers, grated Parmesan cheese\nFeta Cheese: Goat cheese, sheep's milk cheese, ricotta cheese\nPita: Homemade pita, store-bought pita, naan bread\nHummus: Store-bought hummus, homemade hummus\nArugula: Radish, mizuna, frisée\nGreek Yogurt: Nonfat plain Greek yogurt, flavored Greek yogurt, kefir\nMint Leaves: Spearmint, peppermint, basil\nHot Sauce: Salsa, hot sauce, chili flakes\nWater: Tap water, bottled water, sparkling water\nSugar: Brown sugar, raw sugar, maple syrup\nYeast: Active dry yeast, instant yeast, brewer's yeast\nOil: Neutral oil, olive oil, vegetable oil\n\nNote: Some of these alternatives may not be exact substitutes, but they can be used as a substitute in a pinch." + }, + { + "recipe": "Faces in the Dark\n6 Kellogg's® Eggo® Minis Homestyle waffles\n2 slices kiwifruit, peeled\n1 red raspberry\n4 thin slivers red apple\n2 slices large red grape\n8 almond slivers\n1 strawberry\n2 slices fresh fig\n2 blueberries\n1 seedless green grape\n4 thin slivers mango\nInstructions:\n1. Prepare Kellogg's® Eggo® Minis Homestyle waffles according to package directions.\n2. Arrange waffles in groups of two on serving platter. On one set of waffles arrange kiwi fruit slices, red raspberry and apple slivers to create face. On another set of waffles arrange red grape slices, almond slivers and strawberry pieces to create face. Arrange fig slices, blueberries, green grape and mango slivers on third set of waffles to create face. Serve immediately.\n", + "ingredients_alternatives": "Eggo waffles: English muffins, bagels, toast\nKiwifruit: papaya, pineapple, mango\nRed raspberry: blackberry, strawberry, cranberry\nThin slivers red apple: Granny Smith apples, Gala apples, Fuji apples\nLarge red grape: Thompson Seedless grapes, Flame Seedless grapes\nAlmond slivers: cashews, pecans\nStrawberry: raspberries, blueberries, blackberries\nFresh fig: dates, prunes, raisins\nBlueberries: cranberries, gooseberries, elderberries\nSeedless green grape: honeydew melon, cantaloupe, watermelon\nThin slivers mango: pineapples, papayas, kiwis" + }, + { + "recipe": "Easy Rice Bake Casserole\n2 tablespoons butter, plus more for dish\n1 small onion, minced\nPinch cayenne pepper\n1 package frozen spinach, thawed, drained and chopped\n1 cup milk\n2 eggs\n2 cups shredded sharp Cheddar, plus extra for top\n4 cups cooked rice\n1 teaspoon freshly chopped parsley leaves\n1 teaspoon freshly chopped thyme leaves\n1 teaspoon chopped basil leaves\nSalt and freshly ground black pepper\nInstructions:\nPreheat oven to 350 degrees F. Butter a large casserole dish.\nIn a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside.\nIn a large bowl, whisk together milk and eggs.\nAdd the cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and pepper.\nPour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.\n", + "ingredients_alternatives": "Butter: coconut oil, ghee\nOnion: scallions, shallots\nCayenne pepper: red pepper flakes, paprika\nSpinach: kale, collard greens\nMilk: almond milk, soy milk, coconut milk\nEggs: tofu, chickpeas\nCheddar cheese: goat cheese, feta cheese\nRice: quinoa, brown rice\nParsley: cilantro, basil\nThyme: rosemary, sage\nBasil: lemon balm, tarragon\nSalt and pepper: smoked paprika, sumac" + }, + { + "recipe": "Grilled Tuna Nicoise\n3/4 cup extra virgin olive oil\n1/4 cup rice wine vinegar\n2 tablespoons shallots, minced\n2 tablespoons basil, minced\n1 tablespoon honey\nSalt and fresh cracked black peppercorns\n6 fingerling potatoes, halved lengthwise and blanched\n1 pound pencil thin asparagus, ends trimmed\n1 teaspoon oil\nSalt and pepper\n4 (8-ounce) sushi grade big eye tuna from Barnagate Light, 1-inch thick\n1 head radicchio, leaves separated and washed\n1 head red leaf lettuce, leaves separated and washed\n1 pound baby green beans, stem ends trimmed, blanched\n12 baby red pear tomatoes\n12 baby yellow pear tomatoes\n24 nicoise olives\n4 hard boiled eggs, peeled and halved\n1 bunch parsley, stemmed and washed\nInstructions:\nVinaigrette: Place all ingredients in a small bowl and whisk together. Season with salt and pepper to taste.\nSalad: Toss the potatoes and asparagus in oil to thoroughly coat and season with salt and pepper. Place the potatoes, and asparagus on grill over medium heat. Cook the potatoes for 15 minutes, turning them 3 times as they cook. Cook the asparagus for 3 minutes. Remove from the heat and set aside. Place the tuna in a shallow dish and add 1/4 cup vinaigrette. Turn to coat evenly and then place on grill over medium heat. Cook for 2 minutes on each side. Remove from heat and cut the tuna across grain in 1/2-inch slices. Arrange radicchio and lettuce around a platter, building it up slightly in the center. Place eggs, beans, asparagus, and potatoes around the platter. Fan tuna slices across top of lettuce. Add tomatoes and olives. Garnish with eggs and parsley. Drizzle vinaigrette over the salad.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nRice wine vinegar: balsamic vinegar, white wine vinegar\nShallots: scallions, green onions\nBasil: cilantro, parsley, dill\nHoney: maple syrup, agave nectar\nSalt and pepper: smoked paprika, chili powder\nFingerling potatoes: Yukon gold potatoes, red potatoes\nAsparagus: green asparagus, purple asparagus\nTuna: salmon, swordfish\nRadicchio: kale, arugula\nRed leaf lettuce: spinach, chard\nBaby green beans: haricot verts, sugar snap peas\nTomatoes: cherry tomatoes, grape tomatoes\nNicoise olives: Kalamata olives, Castelvetrano olives\nHard boiled eggs: duck eggs, quail eggs\nParsley: cilantro, basil, dill" + }, + { + "recipe": "The New Avocado Toast\n2 slices white bread, torn into small pieces\n2 cloves garlic, peeled and smashed\n4 tablespoons olive oil\nKosher salt\n2 ripe avocados, pitted, peeled and halved lengthwise\n3 tablespoons fresh lemon juice\n4 large eggs\n2 radishes, thinly sliced\n1 scallion, thinly sliced\nHot sauce and lemon wedges, for serving\nInstructions:\nProcess the bread in a food processor until you have very fine crumbs (you should have about 1 1/2 cups).\nHeat the garlic and 3 tablespoons of the oil in a large nonstick skillet over medium high until very fragrant and brown, 3 to 4 minutes. Discard the garlic. Add the breadcrumbs and cook, tossing frequently, until golden brown and crispy, 5 to 7 minutes. Transfer to paper-towel lined plate and season with salt. \nWipe the skillet clean with a paper towel, add the remaining 1 tablespoon oil and heat on high. Fry the eggs on high until the outer edges are browned and lacy but the yolks are still slightly uncooked, 1 to 2 minutes. Remove from the heat and let sit in the skillet until the yolks are set, 1 to 2 minutes. \nLiberally brush all sides of the cut avocado halves with lemon juice and generously season with salt. Working with 1 half at a time, dredge the avocados in the breadcrumbs, turning to coat and patting the crumbs lightly into the flesh and the pit cavity. Reserve the remaining breadcrumbs.\nTo serve, place 1 avocado half cut-side up on a small plate. Sprinkle with a few more breadcrumbs and top with a fried egg, some scallions, radishes and a drizzle of hot sauce.\n", + "ingredients_alternatives": "Bread: whole wheat bread, baguette, crackers\nGarlic: shallots, scallions, chives\nOlive oil: avocado oil, grapeseed oil, walnut oil\nKosher salt: sea salt\nAvocados: mangoes, papayas, kiwis\nLemon juice: lime juice, grapefruit juice\nEggs: duck eggs, quail eggs, goose eggs\nRadishes: turnips, carrots, beets\nScallions: green onions, shallots, chives" + }, + { + "recipe": "Lamb with Rosemary and Port\n1 tablespoon olive oil\n2 teaspoons Worcestershire sauce (recommended: Lea and Perrins)\n2 boneless center cut lamb leg steaks\n1 tablespoon butter\n1 sprig rosemary\n1 fat clove garlic\n1/4 cup ruby port\nInstructions:\nMix together the oil and Worcestershire sauce in a bowl, then smear this over the steaks, either with a pastry brush or by dipping the steaks directly into the bowl.\nHeat a heavy-based frying pan over medium-high heat and cook the steaks for about 3 minutes per side, depending on the thickness of the steak and how you like it done. If you prefer to use boneless lamb sirloin or noisettes, I'd advise 2 per person, and less time for their cooking.\nWrap the steaks in aluminum foil to rest on a warm plate or in a warm place, while you make the sauce. With the pan still on the heat, but turned down low, add the butter and let it melt, then finely chop the needles from the rosemary sprig and add them to the pan.\nPeel and crush or mince the garlic clove and add it to the pan, then pour in the port, letting it sizzle and reduce slightly. Unwrap the steaks and add any juices from the foil parcel to the sauce. Arrange the steaks on serving plates and drizzle them with the sauce.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nWorcestershire sauce: soy sauce, tamari, fish sauce\nLamb leg steaks: chicken breast, pork tenderloin, beef sirloin\nButter: coconut oil, ghee, duck fat\nRosemary: thyme, oregano, sage\nGarlic: shallots, green onions\nPort: red wine, sherry, Madeira" + }, + { + "recipe": "Mojo Criollo Roasted Pig\n1 garlic head\n6 ounces orange juice\n2 ounces lemon juice\n2 teaspoons ground cumin\n1 tablespoon chopped oregano leaves\n3 teaspoons salt\n4 ounces water\n1 (75-pound) pig\nInstructions:\nMake marinade: peel and mash the garlic cloves. Mix all the ingredients together in a bowl. Let stand for a minimum of 1 hour. Strain marinade and then inject the marinade into the pig. Let marinate overnight, in the refrigerator, for best results. \nOpen the pork by the belly, but do not cut or poke holes into the upper or side skin. Place the grease tray inside the Caja China. Tie the pig in between the grids, on its back, and place in the grease tray. Close the Caja China with the ash pan and charcoal grid. Allow 4 inches of separation between the roast and the ash pan. We recommend the pork be at room temperature at the time of roasting. \nPrepare the charcoal: we recommend Kingsford Charcoal because it lights faster, burns evenly, and lasts longer. Never use instant charcoal. Start with 14 pounds of charcoal for Caja China Model #1 and 16 pounds for Model #2. Place the charcoal into 2 piles of equal size, on each end of the charcoal tray. Never place charcoal on center of tray. Add lighter fluid and light. \nWhen the charcoal is lit for 15 minutes, distribute it evenly throughout the tray. Once this process is completed, roast pork for 3 hours, without opening the Caja China. Add more charcoal after 1 hour and distribute evenly throughout the tray. After 3 hours, wearing heavy-duty silicone mitts, remove the charcoal tray, ash pan, and dump the ashes. Then turn the pork over and cut into the skin, every 4 to 6 inches. Place the ash pan and charcoal tray, filled with new charcoal, back into position and continue the roasting process. Check the skin after 20 minutes, slightly opening the box by 1 of the corners. You can continue this process until the skin's crispness is to your liking. For a pig this large, it will probably require a full hour on its second side. \nRemove the pork from the Caja China. Deposit the contents of the grease tray into a container, let cool, and discard with trash. You can slice the pork with a plate; it is not necessary to use a knife. \n", + "ingredients_alternatives": "Garlic: shallots, scallions\nOrange juice: grapefruit juice, pineapple juice\nLemon juice: lime juice, grapefruit juice\nCumin: coriander, caraway seeds\nOregano: thyme, rosemary\nSalt: kosher salt, sea salt\nWater: chicken broth, vegetable broth" + }, + { + "recipe": "Protein and Pick a Bean\n2 pounds protein of your choice, such as pork chops, chicken, pork tenderloin, beef, lamb or tofu\nSalt and pepper \n5 tablespoons oil or other fat \n4 strips bacon, diced \n1/2 cup chopped onion (about 1 small) \n2 cloves garlic, minced \n3 teaspoons spices, such as a blend of chili powder, ground coriander, ground cumin, paprika, chipotle and cayenne (based on what you have) \nTwo 15-ounce cans beans of your choice, rinsed \n1 cup tomato product of your choice, such as sauce, crushed, diced, etc. \n1 cup liquid of your choice, such as beer, wine, water or stock \n1/4 cup mustard \n1/4 cup maple syrup or brown sugar, optional \nInstructions:\nPreheat the oven to 400 degrees F.\nSeason the protein with salt and pepper. Heat a skillet over medium heat and add the oil or fat. When hot, add the protein to the skillet and cook until brown on both sides, about 3 minutes per side. \nTransfer the skillet to the oven and bake until cooked through, 150 degrees F for pork, 165 degrees F for chicken, 145 degrees F for medium beef, 145 degrees F for medium lamb and the tofu is warmed through. \nMeanwhile, heat a medium saucepan over medium heat. Add the bacon and cook, stirring, until almost crisp, about 3 minutes. Add the onions, garlic and spices and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add the beans, tomato, liquid, mustard and maple syrup or brown sugar, if using, and bring to a simmer. Simmer until the mixture begins to thicken, about 10 minutes. \nServe the protein with the pick a bean mixture. \n", + "ingredients_alternatives": "Protein of your choice: steak, chicken breast, pork chops, tofu\nSalt and pepper: kosher salt, black pepper\nOil or other fat: olive oil, avocado oil, grapeseed oil\nBacon: Canadian bacon, prosciutto\nOnion: yellow onion, red onion\nGarlic: white garlic, elephant garlic\nSpices: chili powder, cumin, coriander, paprika, cayenne, chipotle\nBeans: kidney beans, black beans, chickpeas\nTomato product: tomato sauce, diced tomatoes, crushed tomatoes\nLiquid: beer, wine, water, broth\nMustard: whole-grain mustard, Dijon mustard\nMaple syrup or brown sugar: honey, agave nectar" + }, + { + "recipe": "Key Lime Pie Cupcakes\n2 sticks (8 ounces) unsalted butter, at room temperature\n1 1/2 cups granulated sugar\n4 large eggs\n1 teaspoon vanilla extract\n3 cups all-purpose flour\n1 teaspoon baking powder\n1/2 teaspoon finely grated lime zest\n1/2 teaspoon fine salt\n1 cup milk\nKey Lime Curd, recipe follows\nKey Lime Frosting, recipe follows\n1/2 cup graham cracker crumbs\nKey Lime slices, for garnish, optional\n5 large egg yolks\nPinch fine salt\n1 stick (4 ounces) unsalted butter, cut into cubes\n1/2 teaspoon grated lime zest\n3/4 cup granulated sugar\n1/2 cup freshly squeezed or bottled Key lime juice\n4 tablespoons unsalted butter, at room temperature\n1/2 cup sweetened condensed milk\n3 tablespoons freshly squeezed or bottled Key lime juice\n1/2 teaspoon vanilla extract\n1/2 cup confectioner's sugar\nInstructions:\nPreheat the oven to 350 degrees F and line one 12-cup standard muffin tin with paper cupcake liners.\nCream the butter in a large bowl with an electric mixer until smooth. Gradually add the granulated sugar and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the sides of the bowl between additions. Beat in the vanilla.\nCombine the flour, baking powder, lime zest and salt in a medium bowl. Add one-third of the flour mixture to the butter mixture; beat in half the milk. Repeat additions, ending with the flour. Beat until combined, taking care not to overmix.\nDivide the batter between the prepared muffin tins, filling the cups two-thirds full. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, 18 to 22 minutes. Cool the cupcakes in the tins on a rack for 10 minutes, and then remove from the tins and cool completely.\nTo assemble: Pour the Key Lime Curd into a squeeze bottle with 1/4-inch opening. Fill the cupcakes with curd by inserting the tip into the top of each cupcake and squeezing a couple tablespoons of filling into each cupcake; the cupcake will feel heavier and curd may be visible as it comes up to the top of the cupcake.\nStir the Key Lime Frosting and dip the top of each cupcake into the frosting, allowing any excess to drip off.\nRoll the edge of each cupcake in the graham cracker crumbs and place on a serving platter. Garnish with a slice of Key lime if desired.\nWhisk together the yolks, granulated sugar, lime juice and salt in a small heavy-bottomed saucepan. Cook over medium heat, whisking constantly, about 6 minutes, or until the mixture is thick enough to coat the back of a spoon and registers 160 degrees F on an instant-read thermometer.\nRemove from the heat and strain through a fine sieve into a medium bowl. Stir in the butter, one piece at a time, stirring until combined before adding the next piece. Stir in the lime zest and cover with plastic wrap pressed directly on the surface of the curd.\nChill completely, about 1 hour.\n3 ounces cream cheese, at room temperature \nBeat the cream cheese and butter in a bowl with electric mixer at medium speed until fluffy, about 2 minutes. Gradually beat in the sweetened condensed milk, scraping down the sides of the bowl to combine well. Beat in the lime juice and vanilla. On low speed, gradually add the confectioners' sugar and beat until well combined. Chill 30 minutes.\n", + "ingredients_alternatives": "Butter: unsalted butter, coconut oil\nSugar: brown sugar, maple syrup\nEggs: duck eggs, goose eggs\nVanilla Extract: almond extract, coconut extract\nFlour: whole wheat flour, spelt flour\nBaking Powder: baking soda, cornstarch\nLime Zest: lemon zest, orange zest\nSalt: kosher salt, Himalayan pink salt\nMilk: almond milk, soy milk\nCurd: lemon curd, orange curd\nFrosting: cream cheese frosting, whipped cream\nCrumbs: chocolate wafers, graham crackers\nLime Slices: lime wedges, lemon wedges\nYolks: duck yolks, goose yolks\nButter: coconut oil, ghee\nZest: lemon zest, orange zest\nGranulated Sugar: turbinado sugar, raw sugar\nJuice: orange juice, apple juice" + }, + { + "recipe": "Baileys Spiced Coffee\n1.5 oz. Baileys Coffee Irish Cream\n1 oz. Belle de Brillet (pear flavored liqueur)\n1 sprinkle nutmeg\n1 grind 4 seasoned pepper\nInstructions:\nLayer Belle de Brillet (pear flavored liqueur) first.\nThen top with Baileys Coffee Irish Cream.\nGarnish with nutmeg, a grind of 4 seasoned peppers and enjoy.\n", + "ingredients_alternatives": "Baileys Coffee Irish Cream: Kahlúa, Tia Maria, coffee liqueur\nBelle de Brillet (pear flavored liqueur): Triple Sec, Cointreau, Grand Marnier\nNutmeg: ground cinnamon, ground ginger\n4 Seasoned Pepper: black pepper, pink peppercorns" + }, + { + "recipe": "Mini Beef Wellingtons with Mushrooms and Gorgonzola\n8 (6 ounces each) beef filet mignons (about 1/2-inch thick each)\nGround black pepper\n2 tablespoons vegetable oil\n2 tablespoons unsalted butter\n8 ounces mushrooms, thinly sliced (about 3 cups)\n2 tablespoons finely chopped shallots\n4 cloves garlic, minced\n1 egg, beaten\n1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets)\n1/2 cup crumbled Gorgonzola cheese\nInstructions:\nThaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Line a baking sheet with parchment paper. Season the beef with the black pepper.\nHeat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook for 10 minutes, turning the beef over once during cooking. Remove the beef to a plate. Cover the plate and refrigerate for 1 hour or until the beef is cold.\nHeat the butter in a 10-inch skillet over medium heat. Add the mushrooms, shallots and garlic. Season with the black pepper. Cook until the mushrooms are tender, stirring often. Remove the mushroom mixture from the skillet and let cool.\nUnfold the pastry sheets on a lightly floured surface. Roll the pastry sheets into 2 (14-inch) squares. Trim the edges to form 2 (13-inch) squares. Cut each square into 4 squares, making 8 squares in all.\nPlace 1 tablespoon Gorgonzola in the center of each pastry square. Divide the mushroom mixture among the pastry squares. Top each with 1 filet mignon. Fold 2 opposite pastry corners over the beef, overlapping slightly, and press to seal. Brush with the egg. Repeat with the remaining pastry corners.\nPlace the Wellingtons seam-side down on the prepared baking sheet. Cover and refrigerate the Wellingtons and the remaining egg for 1 hour or overnight.\nHeat the oven to 425 degrees F. Brush the Wellingtons with the remaining egg. Bake for 20 minutes or until the pastry is golden and the temperature of the beef is 117 degrees F. Serve immediately.\n", + "ingredients_alternatives": "Beef filets: ribeye steaks, sirloin steaks, flank steak\nBlack pepper: pink peppercorns, paprika\nVegetable oil: canola oil, grapeseed oil\nUnsalted butter: clarified butter, goose fat\nMushrooms: shiitake mushrooms, cremini mushrooms, portobello mushrooms\nShallots: scallions, green onions\nGarlic: elephant garlic, silverskin garlic\nEgg: duck egg, quail egg\nPuff pastry: puffed rice, churros dough\nGorgonzola cheese: blue cheese, goat cheese" + }, + { + "recipe": "Mini Meatball Crostini\n1/4 cup extra-virgin olive oil\n1 medium shallot, finely chopped\nKosher salt\n1/2 cup buttermilk\n2 thick slices stale white bread, crusts removed\n1 large egg, beaten\n1/4 cup freshly grated parmesan cheese\n1 tablespoon roughly chopped fresh parsley\n3/4 pound 80/20 ground beef\n3/4 pound loose mild Italian sausage\n3 cups tomato sauce\n1 baguette, cut on the bias into twenty-four 1/4-inch slices\nSmall basil leaves, for topping\nInstructions:\nPreheat the broiler with a rack in the middle position. Heat 2 tablespoons olive oil in a small saute pan over medium heat. Add the shallot, a small pinch of salt and a splash of water and cook until softened, about 5 minutes. Turn off the heat and let cool slightly.\nPour the buttermilk over the stale bread in a large bowl and let sit at room temperature until the bread soaks up most of the buttermilk, about 5 minutes. Lightly squeeze the excess buttermilk from the bread; discard the buttermilk but keep the bread in the bowl. Add the egg, parmesan, parsley, cooled cooked shallots and 1 teaspoon salt to the bowl with the bread. Use your hands to stir the bread mixture together until it is well combined with no large pieces of bread. Add the ground beef and sausage and gently mix all the ingredients with your hands until just combined. (Do not overwork the mixture or the meatballs will be tough.) Using a 1-ounce ice cream scoop or 2 leveled tablespoons as a measurement, scoop and form 24 meatballs and transfer to a baking sheet.\nBroil the meatballs until they are browned all over, 4 to 8 minutes, depending on your broiler. Lower the heat of the oven to 375 degrees F.\nMeanwhile, pour the tomato sauce into a medium saucepan and bring to a low simmer over medium heat. Gently nestle the browned meatballs in the sauce, cover and cook until just cooked through, about 5 minutes. Turn off the heat but keep the meatballs covered to stay warm while you make the crostini.\nArrange the baguette slices on a baking sheet. Lightly brush the remaining 2 tablespoons olive oil on both sides of the bread slices. Bake until light golden brown around the edges and crispy throughout, 12 to 15 minutes, turning the bread slices halfway through the baking time.\nTo serve, smear each crostini with a bit of the warm tomato sauce, then top with a meatball and basil.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nShallot: onion, scallion\nKosher salt: sea salt\nButtermilk: plain yogurt, sour cream\nBread: baguette, ciabatta, pita bread\nEgg: chicken egg, duck egg\nParmesan cheese: pecorino Romano, asiago cheese\nParsley: cilantro, basil, dill\nTomato sauce: marinara sauce, pesto sauce\nBreadcrumbs: panko breadcrumbs, crushed crackers, crushed tortilla chips" + }, + { + "recipe": "Basic Stuffing\n1 stick unsalted butter, plus more for pan and topping\n2 cups diced onions\n2 cups diced celery\n2 apples, cored and chopped\n1 tablespoon minced fresh sage\n1 tablespoon minced fresh thyme\nKosher salt and freshly ground pepper\n3 cups chicken broth\n2 eggs\n1/4 cup chopped fresh flat-leaf parsley\n16 cups cubed stale country white bread\nInstructions:\nPreheat the oven to 375˚ F. Melt the butter in a large skillet over medium heat. Add the onions, celery, apples, sage and thyme; season with salt and pepper. Cook 5 minutes, then add the chicken broth and bring to a simmer.\nMeanwhile, whisk together the eggs and parsley in a large bowl. Add the cubed bread, then pour in the vegetable-broth mixture and toss.\nButter a 3-quart baking dish. Transfer the stuffing mixture to the pan, then dot with more butter. Cover with foil and bake 30 minutes, then uncover and bake until golden, about 20 more minutes.\n", + "ingredients_alternatives": "Butter: ghee, coconut oil\nOnions: scallions, shallots\nCelery: fennel, leeks\nApples: pears, plums\nSage: rosemary, thyme\nKosher salt: sea salt\nFreshly ground pepper: black pepper\nChicken broth: vegetable broth, chicken stock\nEggs: duck eggs, quail eggs\nParsley: cilantro, basil" + }, + { + "recipe": "Cheesy Zucchini Casserole | Zucchini Gratin\n6 tablespoons (3/4 stick) unsalted butter, plus extra for topping\n1 pound yellow onions, cut in 1/2 and sliced (3 large)\n2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)\n2 teaspoons kosher salt\n1 teaspoon freshly ground black pepper\n1/4 teaspoon ground nutmeg\n2 tablespoons all-purpose flour\n1 cup hot milk\n3/4 cup fresh bread crumbs\n3/4 cup grated Gruyere\nInstructions:\nPreheat the oven to 400 degrees F.\nMelt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.\nCombine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.\n", + "ingredients_alternatives": "Butter: ghee, coconut oil, olive oil\nOnions: red onions, scallions, shallots\nZucchini: summer squash, pattypan squash, crookneck squash\nSalt: Himalayan pink salt, sea salt\nPepper: black pepper, white pepper\nNutmeg: cinnamon, cardamom\nFlour: whole wheat flour, all-purpose flour\nMilk: almond milk, soy milk, coconut milk\nBreadcrumbs: panko breadcrumbs, crushed crackers, croutons\nGruyere: cheddar cheese, Parmesan cheese" + }, + { + "recipe": "La Reina Sandwich\nOne 3- to 4-pound pork collar\n1/2 to 1 cup dry rub, plus additional for sprinkling \n4 cups Honey BBQ Glaze, recipe follows\n4 to 5 large tomatoes, sliced 1/4-inch thick\n1/2 cup olive oil \n8 cups finely diced yellow onions\n3 bolillo buns (large sandwich rolls) \n4 tablespoons butter \n3 1/2 cups ketchup\n3 cups distilled white vinegar \n1/4 cup mustard \n1/4 cup sliced onion \n1/4 cup Worcestershire sauce \n2 tablespoons ground black pepper \n1 tablespoon dry rub \n1/4 tablespoon granulated garlic \n1 1/2 cups honey\nInstructions:\nPreheat an offset smoker for cooking at 250 degrees F.\nRub pork collar generously with dry rub. Place pork in smoker and cook, brushing with Honey BBQ Glaze every hour, until internal temperature reaches 150 degrees F, about 5 hours.\nLet rest for 15 to 20 minutes, then slice into 1/4-inch slices.\nMeanwhile, put tomatoes in a pan, drizzle with 4 to 6 tablespoons olive oil, and sprinkle each side with dry rub. Cover with foil and smoke in smoker for 1 hour.\nMeanwhile, place onions in a medium saute pan with 2 tablespoons olive oil. Cook over low heat until onions are caramelized, soft and golden brown, 1 to 2 hours. Mash onions into a chunky paste.\nSlice open bolillo bread. Melt butter in a large saute pan or comal over medium-high heat. Place bolillo bread pieces in the pan cut-side down and cook until golden and toasted. Drizzle 2 tablespoons olive oil into the same pan. Place sliced pork collar into pan. Drizzle each side with Honey BBQ Glaze. Sear each side of pork for 2 to 3 minutes. (You may also use this same pan to warm up cooled smoked tomatoes, if needed.) Build 6 open-faced sandwiches, spreading a generous layer of caramelized onion paste on each piece of bread, layering the pork on top, layering on smoked tomatoes and drizzling with Honey BBQ Glaze.\nFor the BBQ sauce: Preheat an offset smoker for cooking at 225 degrees F.\nWhisk together the ketchup, vinegar, mustard, onion, Worcestershire, pepper, dry rub and granulated garlic in a stainless steel or cast-iron pot until smooth. Place in smoker to cook until darkened, medium-thick and the onions have softened, 4 to 6 hours. (Alternately, cook BBQ sauce in a pan on the stovetop over low heat, covered, 4 to 6 hours.)\nFor the glaze: Whisk together honey with 2 1/2 cups BBQ sauce until smooth and creamy (save the remaining BBQ sauce for another use).\n", + "ingredients_alternatives": "Pork collar: chicken breast, pork tenderloin, beef brisket\nDry rub: brown sugar, paprika, garlic powder, salt, pepper\nHoney BBQ Glaze: teriyaki sauce, soy sauce, rice vinegar\nTomatoes: bell peppers, jalapenos, banana peppers\nOlive oil: canola oil, avocado oil, grapeseed oil\nYellow onions: red onions, scallions, shallots\nBolillo buns: hoagie rolls, sub rolls, crusty bread\nButter: margarine, vegetable oil, coconut oil\nKetchup: tomato sauce, barbecue sauce, hot sauce\nVinegar: apple cider vinegar, white wine vinegar, balsamic vinegar\nMustard: Dijon mustard, whole-grain mustard, spicy mustard\nSliced onion: red onion, yellow onion, scallions\nWorcestershire sauce: fish sauce, soy sauce, tamari\nBlack pepper: cayenne pepper, smoked paprika, chili powder\nDry rub: curry powder, taco seasoning, Italian seasoning\nGranulated garlic: fresh garlic, minced garlic, roasted garlic" + }, + { + "recipe": "Turbot with Watercress and Pickled Walnuts\n4 (6-ounce) turbot steaks\n4 ounces sliced onions\n3/4 pint (3 cups) mixed white wine and fish stock\n12 pickled walnuts, plus extra to garnish*\n2 ounces butter\nBunch of watercress, finely chopped\nSalt\nBlack pepper\n*available online.\nInstructions:\nPut the turbot steaks in a pan with the onions and enough wine and stock to cover. Bring to a boil, then reduce the heat and poach gently for 15 minutes. Remove the fish to a serving dish and keep warm. Strain the liquid and reserve. \nMash the pickled walnuts. Combine them with the butter, 1 cup wine/stock mixture and the chopped watercress. Season. Bring to a boil and simmer for a few minutes. Pour this sauce over the fish, garnish with pickled walnut halves and serve.\n", + "ingredients_alternatives": "Turbot Steaks: salmon fillets, swordfish steaks, tuna steaks\nOnions: scallions, shallots, red onion\nWine and Fish Stock: chicken broth, vegetable broth, or any other broth you prefer\nPickled Walnuts: candied walnuts, roasted walnuts\nButter: olive oil, ghee, coconut oil\nWatercress: arugula, spinach, kale\nSalt: Himalayan pink salt, sea salt\nBlack Pepper: freshly ground black pepper, white pepper" + }, + { + "recipe": "Acapulco Grilled Red Snapper with Pesto Mayonnaise\n1 whole red snapper, cleaned and separated into fillets\nSalt\nFreshly ground black pepper\n1/2 cup mayonnaise\n1/4 cup chopped parsley\n1/4 cup chopped basil\nOlive oil\nChili sauce\nInstructions:\nPreheat an outdoor grill.\nFirst, season each fillet with salt and pepper. Then, brush the mayonnaise on the snapper fillets. In a food processor, combine the parsley, basil, and olive oil. Blend until it is thoroughly pureed. Then brush the parsley-basil puree on top of the mayonnaise layer. Finish by brushing a layer of the chili sauce on top of the paste.\nPlace the brushed fillets on the grill, and grill the snapper for 10 to 15 minutes, or until the fish is completely cooked.\n", + "ingredients_alternatives": "Red Snapper: Salmon, Tuna, Grouper\nSalt: Kosher salt, sea salt\nBlack Pepper: freshly ground black pepper\nMayonnaise: hummus, tahini, sour cream\nParsley: cilantro, basil, dill\nBasil: parsley, oregano, thyme\nOlive Oil: avocado oil, grapeseed oil, walnut oil\nChili Sauce: hot sauce, sriracha, ketchup" + }, + { + "recipe": "No-Fuss Baked Baby Back Ribs\n1 cup soy sauce\n1 cup Worcestershire sauce\n1 tablespoon liquid smoke \n1 tablespoon brown sugar \n1 teaspoon ground ginger \nPinch kosher salt and freshly ground black pepper \n6 racks baby back ribs (about 2 pounds each), membranes removed \n2 cups yellow mustard\n2 cups dark brown sugar \n1 1/2 cups apple cider vinegar \n1 cup granulated sugar \n2 heaping teaspoons garlic powder \n2 heaping teaspoons onion powder \n1/2 teaspoon smoked paprika \nOne 15-ounce can tomato sauce \nKosher salt and freshly ground black pepper\nInstructions:\nFor the ribs: Mix together the soy sauce, Worcestershire, liquid smoke, brown sugar, ginger, pinch of salt and 1 1/2 teaspoons pepper in a large measuring cup. Arrange the ribs in a roasting pan, hotel pan or baking dish large enough to fit them all. Pour the marinade over the ribs. Toss and flip until all the ribs are coated. Marinate 1 hour at room temperature or refrigerate up to overnight.\nPreheat the oven to 250 degrees F. Line 3 rimmed baking sheets with aluminum foil.\nPlace 2 racks of ribs on each baking sheet, meat-side up. Brush with any remaining marinade left behind in the roasting pan. Cover with more foil. Bake for 2 hours.\nFor the Carolina moppin' sauce: Meanwhile, put the mustard, brown sugar, vinegar, granulated sugar, garlic powder, onion powder, smoked paprika and tomato sauce in a large saucepan and whisk until completely combined. Season lightly with salt and pepper. Place over medium-high heat and bring to a boil. Reduce to medium-low and simmer until thickened, about 1 hour.\nUncover the ribs and drain off the fat, reserving for another use (see Cook's Note). Mop or brush the sauce on both sides, returning the ribs to meat-side up. Raise the oven to 300 degrees F and bake the ribs, uncovered, until the meat is tender and the sauce begins to caramelize, about 1 more hour.\nMop the ribs again on both sides. Raise the oven to 375 degrees F and bake the ribs, uncovered and adding more sauce as it absorbs, until the meat gets brown and caramelized, about 1 hour more. Cut the ribs into individual pieces. Use the remaining sauce for serving, or keep in the refrigerator for later use.\n", + "ingredients_alternatives": "Soy Sauce: tamari, coconut aminos, fish sauce\nWorcestershire Sauce: anchovy paste, fish sauce, soy sauce\nLiquid Smoke: chipotle peppers in adobo sauce, smoked paprika, ancho chili powder\nBrown Sugar: muscovado sugar, turbinado sugar, demerara sugar\nGinger: galangal, wasabi, horseradish\nSalt and Black Pepper: Himalayan pink salt, sea salt, black peppercorns\nRibs: short ribs, baby back ribs, spare ribs\nMustard: whole wheat mustard, spicy mustard, honey mustard\nApple Cider Vinegar: balsamic vinegar, white wine vinegar, rice vinegar\nGranulated Sugar: coconut sugar, date syrup, maple syrup\nGarlic Powder: onion powder, dried garlic, instant coffee\nOnion Powder: dried onion, caramelized onions, shallots\nSmoked Paprika: chipotle powder, smoked jalapeno, ancho chili powder\nTomato Sauce: marinara sauce, pasta sauce, Arrabbiata sauce" + }, + { + "recipe": "Roasted Vegetable Soup\n3 to 4 cups chicken stock, preferably homemade\n1 quart Roasted Winter Vegetables, recipe follows\nKosher salt and freshly ground black pepper\nFor serving:\nBrioche Croutons, recipe follows\nGood olive oil\n1 pound carrots, peeled\n1 pound parsnips, peeled\n1 large sweet potato, peeled\n1 small butternut squash (about 2 pounds), peeled and seeded\n3 tablespoons good olive oil\n1 1/2 teaspoons kosher salt\n1/2 teaspoon freshly ground black pepper\n2 tablespoons chopped fresh flat-leaf parsley\n6 ounces brioche loaf or challah\n1 tablespoon good olive oil\n1/4 teaspoon kosher salt\n1/8 teaspoon freshly ground black pepper\nPreheat the oven to 350 degrees F.\nInstructions:\nIn a large saucepan, heat 3 cups of chicken stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.\nServe with Brioche Croutons and a drizzle of good olive oil.\nPreheat the oven to 425 degrees F.\nCut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.\nPlace all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.\nSprinkle with parsley, season to taste, and serve hot.\nSlice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.\nPlace the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.\n", + "ingredients_alternatives": "Chicken stock: vegetable broth, chicken broth, fish broth\nRoasted Winter Vegetables: Brussels sprouts, broccoli, cauliflower\nBrioche Croutons: Italian bread, rustic bread, baguette\nCarrots: peeled or unpeeled\nParsnips: peeled or unpeeled\nSweet potato: peeled or unpeeled\nButternut squash: peeled and seeded or unpeeled and seedless\nOlive oil: extra-virgin olive oil, olive pomace oil, canola oil\nKosher salt: sea salt, Himalayan pink salt\nBlack pepper: freshly ground black pepper, white pepper, pink peppercorns\nFlat-leaf parsley: curly parsley, cilantro, dill\nBrioche loaf or challah: Italian bread, French bread, ciabatta\n\nNote: The alternatives provided are just suggestions and may not be suitable for every recipe. It's important to read the recipe carefully and adjust the ingredients according to the specific needs of the dish." + }, + { + "recipe": "Wax Bean Soup\n1 small onion, finely chopped\n2 tablespoons chopped parsley\n3 tablespoons butter\n1 pound fresh wax beans, washed and sliced\n2 cups vegetable juice\n4 cups water\n2 cups milk\n2 tablespoons wheat flour\n1 cup sour cream, for garnish\nChopped parsley, for garnish\nInstructions:\nIn a heavy 3 quart saucepan, saute onions and parsley in butter until onions become transparent. Add beans, season with salt and pepper, vegetables juice, and water. Cover and cook until beans are tender, about 35-40 minutes.\nIn a small saucepan, heat milk, and whisk in flour and cook for 30 seconds. Pour this into soup after beans are tender, and cook for 5 to 10 minutes, until soup is slightly thickened.\nTo serve: garnish with sour cream and parsley.\nTIP:\nNO MORE GRAY BEANS\nTo ensure a bright green bean color in your favorite recipe, try blanching the beans in briskly boiling water to which 1 generous teaspoon of salt has been added. Cook the beans in this water for 2030 seconds, until the color changes to bright green, and immediately plunge the beans in ice water to stop the cooking, and set the color. You can use the beans for crudite, or continue to cook them with a quick saute.\n", + "ingredients_alternatives": "Onion: scallions, shallots, leeks\nParsley: cilantro, basil, dill\nButter: ghee, coconut oil, avocado oil\nWax beans: green beans, haricot verts, snap peas\nVegetable juice: tomato juice, cucumber juice, spinach juice\nWater: broth, chicken broth, vegetable broth\nMilk: almond milk, soy milk, coconut milk\nWheat flour: all-purpose flour, whole wheat flour, spelt flour\nSour cream: Greek yogurt, crème fraîche, ricotta cheese\nChopped parsley: chopped cilantro, chopped basil, chopped dill" + }, + { + "recipe": "Chocolate Taffy\n2 cups sugar\n2/3 cup Dutch process cocoa powder\n1/2 teaspoon salt\n1 cup light corn syrup\n1/4 cup plus 1 tablespoon water\n1 teaspoon white vinegar\n1 1/2 tablespoons butter, plus additional for greasing pan and hands\nInstructions:\nIn heavy medium saucepan, combine sugar, cocoa powder, and salt. Stir until thoroughly combined. Add corn syrup, water, and vinegar to pan and place over medium heat. Stir until sugar and cocoa dissolve, raise heat to high and bring to a boil. Turn heat down to low, clip candy thermometer to side of pan and cook until mixture reaches 260 degrees F. Remove pan from heat, add the butter and stir. Butter edges of sheet pan, line with silicone baking sheet and pour on taffy. Allow to cool until you are able to handle it.\nOnce you are able to handle the taffy, don vinyl gloves, butter them, and begin to fold taffy in thirds using the silicone mat. Pick up taffy and begin to pull folding the taffy back on itself repeatedly twisting as you go. Taffy is done when it lightens in color, takes on a sheen, and becomes too hard to pull. Roll into log, cut into fourths, roll each fourth into a 1-inch wide log, and cut into 1-inch pieces. Making sure to keep pieces separated or they will stick to each other. Wrap individual pieces of candy in waxed paper. Store in airtight container 3 to 5 days.\n", + "ingredients_alternatives": "Sugar: brown sugar, coconut sugar, maple syrup\nCocoa powder: unsweetened cocoa powder, dark chocolate powder\nSalt: kosher salt, Himalayan pink salt\nCorn syrup: honey, agave nectar\nWater: almond milk, coconut water\nVinegar: apple cider vinegar, white wine vinegar\nButter: coconut oil, ghee\n\nPlease note that some of these alternatives may not have the exact same taste or texture as the original ingredient, so you may need to adjust the recipe accordingly." + }, + { + "recipe": "Chicken Fried Steak\n3/4 cup vegetable oil\n1 1/2 pounds beef round, trimmed and cut into 4 (6-ounce) pieces (butcher can do)\n1 1/2 cups all-purpose flour, divided\nKosher salt and freshly ground black pepper\n3 eggs, beaten with 2 tablespoons water\n2 cups milk\nInstructions:\nAdd the oil to a large heavy bottomed skillet, over medium heat.\nMeanwhile, prepare the beef by pounding each piece to tenderize. Put 1 1/4 cups of the flour in a shallow dish and season well with salt and pepper, to taste. Add the egg mixture to a shallow dish and season with salt and pepper, to taste. Dredge the steaks in seasoned flour, shaking off any excess, then dip them in the egg mixture and back into the flour.\nOnce oil is hot, add the steaks and fry until golden, about 3 to 4 minutes per side. Be sure to not overcrowd the pan and do in batches, if necessary. Remove the fried steaks to a paper towel lined dish and set aside. Sprinkle the remaining 1/4 cup of flour into the cooking oil and whisk until fully incorporated. Cook over medium-high heat until just slightly darker in color, about 3 minutes. While whisking, pour the milk in a slow steady stream. Bring to a boil, then reduce the heat and simmer until thick, another 5 to 6 minutes. Taste the gravy for seasoning and adjust as necessary. Arrange the steaks on serving plates with the gravy spooned over the top. Enjoy immediately.\n", + "ingredients_alternatives": "Vegetable oil: canola oil, grapeseed oil, sunflower oil\nBeef: chicken breast, pork tenderloin, lamb\nFlour: whole wheat flour, pastry flour, rice flour\nSalt and Black Pepper: Himalayan pink salt, smoked paprika\nEggs: duck eggs, quail eggs, goose eggs\nMilk: almond milk, soy milk, coconut milk" + }, + { + "recipe": "Grilled Portobello Mushrooms -Italian Style\n4 large Portobello mushrooms, stemmed and cleaned\n2 tablespoons fresh lemon juice\nI tablespoon Balsamic vinegar\n2 large garlic cloves, crushed and minced to a paste\nSalt and freshly ground black pepper\n1 cup extra-virgin olive oil\n1 tablespoon minced fresh herbs, such as thyme leaves, chives. tarragon or basil, or a combination\nInstructions:\nArrange mushrooms in a shallow glass dish. In a bowl whisk together lemon juice, vinegar, garlic and salt and pepper to taste. Add the oil, a little at a time, whisking until combined well. Stir in the herbs. Pour dressing over mushrooms, turning to coat, and marinate for 15 minutes. Heat grill pan until hot. Add mushrooms and grill for 3 minutes on each side, basting with marinade, or until just firm.\nRecommended Wine: 1994 Coturri Albarello, Sonoma\n", + "ingredients_alternatives": "Portobello mushrooms: shiitake mushrooms, cremini mushrooms, oyster mushrooms\nLemon juice: white wine vinegar, apple cider vinegar\nBalsamic vinegar: red wine vinegar, balsamic glaze\nGarlic: shallots, scallions\nHerbs: parsley, rosemary, sage, oregano\nOlive oil: avocado oil, grapeseed oil, walnut oil" + }, + { + "recipe": "Coconut Flan\n1 cup sugar\n1/2 cup water\n2 cups milk\n2 cups heavy cream\n1 cup shredded coconut\n1 cinnamon stick\n1 cup sweetened coconut milk\n10 egg yolks\nInstructions:\nPreheat oven to 350 degrees.\nCombine the sugar and water in a heavy saucepan over low heat and cook until the sugar has caramelized to a rich golden brown. Pour the caramel into heat proof flan or pudding cups. Set aside to cool.\nCombine milk, heavy cream, coconut and cinnamon stick in a saucepan and simmer gently for 30 minutes. Remove the cinnamon stick and cool for 15 minutes. Stir in the coconut milk. Beat the egg yolks in a bowl, temper the eggs by whisking in 1/2 cup of hot milk, then whisk in the remainder of the milk mixture. Pour the coconut mixture into a large heat proof measuring cup.\nPut the flan dishes into a baking pan. Place the baking pan on the middle rack of the oven and fill the flan dishes with the coconut mixture. Pour warm water into the baking pan to create a water bath. Do not get water into the flans. Bake the flan for 45 to 50 minutes. Cool completely and refrigerate for 6 to 8 hours or overnight. To serve run a sharp knife around the outside of the flan dish to loosen. Invert the dish on a plate and pop out flan. Garnish with toasted coconut, grated lemon zest and fresh blackberries.\n", + "ingredients_alternatives": "Sugar: honey, maple syrup, agave nectar\nWater: almond milk, soy milk, coconut milk\nMilk: whole milk, skim milk, half-and-half\nHeavy Cream: whipping cream, cream cheese, sour cream\nCoconut: cashews, macadamia nuts\nCinnamon Stick: nutmeg, cardamom, star anise\nSweetened Coconut Milk: coconut cream, coconut flakes\nEgg Yolks: duck eggs, goose eggs, quail eggs" + }, + { + "recipe": "Croquetas de Jamon: Ham Croquettes\n3 pounds cooking ham, large dice\n1 white onion, large dice\n2 red peppers, large dice\n2 cloves garlic, sliced\n2 tablespoons tomato paste\n1/4 bunch parsley, chopped\n1/2 teaspoon fresh grated nutmeg\n1/2 cup heavy cream\n1/2 cup flour, plus 1/2 cup\nSalt and freshly ground black pepper\n2 large eggs lightly beaten\n2 cups cracker meal\nCanola oil, for frying\nInstructions:\nIn large saute pan, saute ham, onions, peppers, and garlic. Add tomato paste and caramelize. Add parsley, nutmeg, and heavy cream. Sprinkle with 1/2 the flour.\nSeason, cool, and grind in meat grinder. Shape into finger sized sticks or patties. Bread using remaining flour, egg, and cracker meal.\nHeat a saute pan filled 1-inch with canola oil to 375 degrees F. Fry the croquettes until golden brown.\n", + "ingredients_alternatives": "Cooking ham: prosciutto, serrano ham, country-style ham\nOnion: yellow onion, scallions, shallots\nRed peppers: bell peppers, padrón peppers\nGarlic: shallots, green onions\nTomato paste: tomato sauce, canned crushed tomatoes\nParsley: cilantro, basil, dill\nNutmeg: mace, allspice\nHeavy cream: half-and-half, whole milk\nFlour: all-purpose flour, whole wheat flour\nSalt and pepper: kosher salt, black pepper\nEggs: duck eggs, quail eggs\nCracker meal: crushed crackers, croutons\nCanola oil: olive oil, vegetable oil" + }, + { + "recipe": "Shot Glass Apps: Gazpacho\n1 teaspoon granulated sugar\n1 teaspoon dried tarragon\n2 green onions, chopped\n1 cucumber, chopped\n1 clove garlic, minced\n1 onion, minced\n1 green bell pepper, minced\nSalt and freshly ground black pepper\n4 cups tomato juice\n2 cups chopped tomatoes\n1/4 cup chopped fresh parsley\n3 tablespoons fresh lemon juice\n2 tablespoons red wine vinegar\n1 teaspoon dried basil\nInstructions:\nIn a blender or food processor, combine the tomato juice, tomatoes, parsley, lemon juice, red wine vinegar, basil, sugar, tarragon, green onions, cucumbers, garlic, onions and bell peppers and blend until well combined but still slightly chunky. Add salt and pepper to taste. Refrigerate for at least 2 hours before serving. \nSpoon the gazpacho into shot glasses and serve.\n", + "ingredients_alternatives": "Granulated sugar: brown sugar, maple syrup\nDried tarragon: dried thyme, dried rosemary\nGreen onions: scallions, chives\nCucumber: zucchini, yellow squash\nGarlic: shallots, leeks\nOnion: red onion, yellow onion\nGreen bell pepper: jalapeno, serrano pepper\nSalt and Black pepper: smoked paprika, cumin\nTomato juice: vegetable broth, chicken broth\nChopped tomatoes: diced tomatoes, cherry tomatoes\nFresh parsley: cilantro, basil\nFresh lemon juice: lime juice, grapefruit juice\nRed wine vinegar: balsamic vinegar, white wine vinegar" + }, + { + "recipe": "Spanish Tortilla\n2 1/2 cups sliced Yukon gold potatoes\n1 tablespoon kosher salt, plus 1 teaspoon\n1 tablespoon olive oil\n1 cup red onion, sliced 1/8-inch\n1 cup chopped chorizo sausage\n8 eggs\n1 teaspoon chopped fresh thyme leaves\n1/2 teaspoon cracked black pepper\n2 tablespoons vegetable oil\nPicante Tomato Sauce, recipe follows\n1/4 cup white wine vinegar\n2 tablespoons brown sugar\n2 teaspoons kosher salt\n1 tablespoon minced ginger\n1 tablespoon minced garlic\n1 teaspoon yellow mustard seeds\n1 teaspoon freshly ground black pepper\n1 teaspoon ground cumin\n1 teaspoon cayenne pepper\n1/2 teaspoon curry paste\nPinch saffron\n1/4 cup olive oil\n4 cups chopped Roma tomatoes\n1 1/2 cups tomato juice, fresh or bottled\nInstructions:\nPreheat the oven to 350 degrees F.\nIn a medium sized pot place potatoes and 1 tablespoon salt and cover with cold water. Boil for 1 minute, remove from the heat and let stand for 5 minutes before draining, this cooks the potatoes gently without breaking.\nIn a large skillet over medium heat, heat the olive oil and saute the red onions and chorizo sausage until the onions are tender and lighty colored.\nWhisk together the eggs, fresh thyme, remaining 1 teaspoon salt, and pepper. Toss the egg mixture with the potatoes, onions, and chorizo.\nIn a 10-inch oven proof skillet heat the vegetable oil over high heat until it just begins to smoke. Pour the egg mixture into the skillet and gently shake to evenly distribute the filling. Bake for 25 to 30 minutes or until the eggs have set. Invert the tortilla onto a plate and cut into thick wedges to serve. Serve with the Picante Tomato Sauce.\nCombine the white wine vinegar, brown sugar, and kosher salt in a stainless steel pot. Boil for 2 minutes and then remove from the heat.\nIn a small bowl combine the ginger, garlic, yellow mustard seeds, pepper, ground cumin, cayenne, curry paste, and saffron. In a medium pot heat the olive oil just until it begins to smoke. Add the spices to the pot, carefully, as the oil may spit. Simmer for 2 minutes. Stir in the vinegar mixture, tomatoes, and tomato juice. Simmer for 20 minutes.\n", + "ingredients_alternatives": "Yukon Gold Potatoes: red potatoes, new potatoes, sweet potatoes\nSliced Red Onion: red bell peppers, yellow bell peppers, jalapenos\nChopped Chorizo Sausage: Italian sausage, Spanish chorizo, breakfast sausage\nEggs: duck eggs, quail eggs, goose eggs\nFresh Thyme Leaves: rosemary, oregano, basil\nCracked Black Pepper: pink peppercorns, white pepper\nVegetable Oil: canola oil, grapeseed oil, sunflower oil\nPicante Tomato Sauce: marinara sauce, arrabbiata sauce, puttanesca sauce\nWhite Wine Vinegar: balsamic vinegar, white wine, apple cider vinegar\nBrown Sugar: muscovado sugar, turbinado sugar, demerara sugar\nKosher Salt: Himalayan pink salt, sea salt, fleur de sel\nMinced Ginger: galangal, wasabi, horseradish\nMinced Garlic: elephant garlic, spring onions, scallions\nYellow Mustard Seeds: brown mustard seeds, whole wheat bread crumbs\nFreshly Ground Black Pepper: black peppercorns, pink peppercorns\nGround Cumin: ground coriander, ground fennel, ground cardamom\nCayenne Pepper: red pepper flakes, hot sauce, sriracha\nCurry Paste: curry powder, curry mix, Indian spices\nSaffron: turmeric, ginger, cinnamon\nOlive Oil: olive oil infused with herbs, olive oil with garlic, olive oil with lemon" + }, + { + "recipe": "Caramelized Banana Split\n2 ripe bananas\n1/4 cup coarse or granulated sugar\n2 flavors ice cream\n1/2 cup store bought chocolate sauce\n1/2 cup store bought marshmallow sauce\n1/4 cup pineapple sauce, store bought\n1/4 cup chopped peanuts\n4 mint sprigs, for garnish, optional\nInstructions:\nCut bananas in half lengthwise and then in half again crosswise. Pour sugar onto a small plate. Dip the cut sides of the bananas in the sugar, and caramelize under the broiler or with a blowtorch.\nPlace a scoop of each flavor of ice cream in a martini glass. Place 2 pieces of caramelized bananas at the back of the glass like rabbit ears. Drizzle with chocolate sauce, then spoonfuls of marshmallow sauce and pineapple sauce, then sprinkle with chopped nuts. Garnish with a big sprig of mint.\n", + "ingredients_alternatives": "Bananas: avocados, mangoes, papayas\nSugar: honey, maple syrup, agave nectar\nIce cream: coconut milk ice cream, soy milk ice cream\nChocolate sauce: dark chocolate sauce, hot fudge sauce\nMarshmallow sauce: whipped cream, meringue\nPineapple sauce: coconut cream, cashew cream\nPeanuts: almonds, cashews\nMint sprigs: basil, rosemary, thyme" + }, + { + "recipe": "Rosemary-Mustard Pork With Peaches\n2 1-pound pork tenderloins, trimmed\nKosher salt and freshly ground pepper\nVegetable oil, for the grill\n3 firm-ripe peaches, halved, pitted and cut into wedges\n1/2 cup dry white wine\n1/3 cup packed light brown sugar\n1 lemon\n2 teaspoons whole-grain mustard\n1/4 teaspoon chopped fresh rosemary, plus 1 or 2 small sprigs\nInstructions:\nPreheat a grill to high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning, until marked, about 10 minutes.\nMeanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a saucepan. Remove strips of zest from the lemon with a vegetable peeler and add to the pan; squeeze in the lemon juice. Cover and cook over medium-high heat until the peaches are just tender, 5 to 7 minutes. Transfer to a bowl with a slotted spoon.\nAdd the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes. Transfer to a cutting board.\nMeanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes. Remove from the heat and season with salt. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches.\nPer serving: Calories 376; Fat 8 g (Saturated 3 g); Cholesterol 147 mg; Sodium 181 mg; Carbohydrate 26 g; Fiber 1 g; Protein 49 g\n", + "ingredients_alternatives": "Pork tenderloins: chicken breasts, pork chops, steak\nKosher salt and freshly ground pepper: smoked paprika, garlic powder\nVegetable oil: olive oil, avocado oil\nPeaches: nectarines, plums, apricots\nDry white wine: sparkling water, fruit juice\nLight brown sugar: honey, maple syrup\nLemon: lime, grapefruit\nWhole-grain mustard: Dijon mustard, spicy mustard\nRosemary: thyme, sage, oregano" + }, + { + "recipe": "Quinoa with Vegetables and Nuts\n2 cups raw quinoa, organic if possible\n3 tablespoons olive oil\n1 medium carrot, peeled and finely diced\n6 scallions, thinly sliced\n1 red bell pepper, seeded and finely diced\n1 teaspoon coarse salt\n1/2 teaspoon freshly ground black pepper\n1/2 cup fresh or frozen peas\n1/2 cup chopped pistachio nuts\n12 bunch chopped fresh thyme\nInstructions:\nPour quinoa into a bowl of cold water and wash it, rubbing it between your hands. Drain and repeat until the water is clear. Bring 3 quarts of salted water to a boil in a large saucepan. Add the quinoa, stir once and return to a boil. Cook, uncovered, over moderate heat 10 minutes. Pour through a strainer and drain well. Transfer to a large bowl.\nMeanwhile, heat the olive oil in a large saucepan over moderate heat. Add the carrot and saute for 1 minute. Stir in the scallions and cook for another minute. Add the bell pepper, salt and pepper and saute for about 2 minutes. Add the peas and stir to combine. Add the quinoa, chopped nuts and thyme and stir again to combine. Serve immediately.\n", + "ingredients_alternatives": "Quinoa: brown rice, farro, bulgur\nOlive oil: avocado oil, grapeseed oil, walnut oil\nCarrot: beetroot, turnip, rutabaga\nScallions: shallots, green onions\nRed bell pepper: paprika, jalapeno\nCoarse salt: Himalayan pink salt, sea salt\nFreshly ground black pepper: black pepper\nPeas: edamame, snow peas, sugar snap peas\nChopped pistachio nuts: cashews, macadamia nuts\nFresh or frozen peas: frozen corn kernels, canned chickpeas\nBunch chopped fresh thyme: sprigs of rosemary, sprigs of sage" + }, + { + "recipe": "GYOB Griddle Burger with DijOli\n2 pounds English-cut short ribs, boned and meat cut into 1-inch chunks\nKosher salt and freshly ground black pepper\n12 slices white American cheese \nUnsalted butter, at room temperature, for buttering the buns\n6 fresh pretzel buns, split\nSliced pickled jalapenos, for topping\nDijOli, recipe follows\n1/2 cup mayonnaise\n1/2 cup Dijon mustard\n2 tablespoons stone-ground mustard \n1 tablespoon honey \n1/2 clove garlic, grated on a rasp grater\nKosher salt and freshly ground black pepper\nInstructions:\nPut the beef chunks on a baking sheet in a single layer, leaving 1/2 inch of space around each chunk. Freeze the meat until very firm and starting to harden around the edges but still pliable, 15 to 25 minutes.\nPlace half of the meat in a food processor and pulse, stopping and redistributing the meat around the bowl as necessary to ensure even grinding, until coarsely ground, 10 to 15 one-second pulses. Transfer the meat back to the baking sheet, overturning the bowl and without directly touching the meat. Repeat the grinding process with the remaining meat. Spread the ground meat over the baking sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.\nHeat a cast-iron skillet or large heavy griddle pan over high heat. Divide the meat into 6 portions, then form each into a large, thin patty with your hands; focus on loosely packed meat and a larger circumference than thickness. Season with salt and pepper.\nIn 2 batches, cook the patties. Press them down once with a spatula as soon as you put them in the skillet. Do not smoosh them again. Cook until crusty brown, 4 to 5 minutes. Flip once and drape 2 pieces of cheese on top of each so it melts down the side while the other side cooks. Cook to the desired temperature.\nSet a nonstick pan over medium heat. Butter the pretzel buns and toast until golden brown, about 2 minutes.\nArrange the burgers on the pretzel buns, top with pickled jalapenos and serve with a side of DijOli.\nMix the mayonnaise, Dijon, stone-ground mustard, honey and garlic together in a small bowl. Season to taste.\n", + "ingredients_alternatives": "Short Ribs: Brisket, pork shoulder, chicken thighs\nCheese: cheddar, gouda, mozzarella\nButter: unsalted butter, coconut oil\nBuns: hoagie rolls, baguette, ciabatta\nJalapenos: banana peppers, sliced jalapeños\nMayonnaise: hummus, tahini\nDijon Mustard: whole-grain mustard, spicy mustard\nStone-ground mustard: brown mustard, whole-grain mustard\nHoney: maple syrup, agave nectar\nGarlic: shallots, scallions" + }, + { + "recipe": "Ganache\n8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona)\n8 ounces heavy cream, scalded\nInstructions:\nCompletely melt the chocolate in a double boiler. Add the cream to a medium bowl and pour in the chocolate. Whisk the mixture very slowly creating a shiny, elastic emulsion. Use for dipping cupcakes into the ganache for a quick frosting or pipe it into candy shells to make instant chocolates!\n", + "ingredients_alternatives": "Chocolate: high-quality dark chocolate (70% or higher cocoa content), white chocolate, milk chocolate\nCream: whole milk, half-and-half, coconut cream\n\nNote: The alternatives provided are just suggestions and may not always be suitable depending on personal preferences or dietary restrictions." + }, + { + "recipe": "Samaka Harra (Syrian Spiced Fish)\n6 large garlic cloves, peeled\n1 1/2 teaspoons salt\n2 fresh red or green long chili peppers, seeded\n1 small onion, cut into pieces\n1 large ripe tomato (9 to 10 ounces), peeled and seeded\n3 tablespoons tomato paste\n1 teaspoon freshly ground cumin seeds\n1 whole red snapper (about 6 pounds), scaled, gutted and cleaned but left whole with head and tail on\n1/2 cup extra-virgin olive oil\nSalt and freshly ground black pepper, to taste\n1/4 cup chopped fresh cilantro leaves\nInstructions:\nIn a mortar, pound the garlic and salt together until mushy. Put the chili peppers and onion in a food processor and chop finely. Add the tomato and process in bursts until it is chopped. Remove to a medium-size bowl and stir in the pounded garlic, tomato paste and cumin. Preheat the oven to 350 degrees. Rinse the fish and pat dry with paper towels. Score the fish in three places on each side. Lay the fish in a baking pan and coat with the olive oil on both sides. Sprinkle with salt and pepper, cover with the chili pepper sauce. Bake the fish until the dorsal fin feels as if it will come off with a tug, about 1 hour, basting with the accumulated olive oil in the baking pan. Sprinkle with the coriander and serve.\n", + "ingredients_alternatives": "Garlic: shallots, scallions, leeks\nChili peppers: jalapenos, serrano peppers, habaneros\nOnion: yellow onion, white onion, scallions\nTomato: plum tomatoes, cherry tomatoes, grape tomatoes\nCumin: coriander, caraway seeds, fennel seeds\nRed Snapper: salmon, tuna, swordfish\nOlive oil: avocado oil, grapeseed oil, walnut oil" + }, + { + "recipe": "Hilopites: Egg Pasta with Fava Bean, Feta and Mint Stuffing\n2 cups semolina flour\n4 teaspoons salt\n2 large eggs\n1/4 cup whole milk, room temperature\n4 tablespoons olive oil\n1 cup fava bean puree, recipe follows\n1 cup feta, crumbled\n1 tablespoon parsley, finely chopped\n1/2 cup pine nuts, toasted\n2 tablespoons mint, pureed\nSalt, to taste\nPepper, to taste\nOlive oil\nKasseri, to taste\n1 cup fava beans, shelled and blanched\n2 cloves minced garlic\n3 tablespoons extra virgin olive oil\nSalt\nPepper\nWater, as necessary\nInstructions:\nIn a bowl, mix in the semolina and salt. Mix in the eggs, milk, and olive oil until a dough is formed and it pulls away from the side of the bowl. On a floured surface knead until smooth and let sit covered for 1 hour. It should not be sticky. Divide the dough into 4 balls and roll out each ball until paper-thin sheets are formed. Put on a tray that is sprinkled with semolina. Mix together in a bowl the fava bean puree, feta cheese, parsley, mint, pine nuts, salt, and pepper. Set this aside. With dough cutters cut disk about 3 inches in diameter. Place a small spoon of the stuffing in the center. Wet 1 edge of the circle with water on your finger and fold the edge over to make a half moon. Make sure that the edges are sealed tightly. In a large pot, bring salted water to a boil and drop the pasta in, when the pasta floats to the top it is ready. Pull from the water and place on a plate. Drizzle with olive oil and grate with fresh kasseri cheese.\nIn the bowl of a food processor, combine the fava beans, garlic and olive oil and puree. Season with salt and pepper. Add water as necessary to thin.\n", + "ingredients_alternatives": "Semolina flour: all-purpose flour, whole wheat flour\nSalt: kosher salt, Himalayan pink salt\nEggs: duck eggs, quail eggs\nMilk: almond milk, soy milk, coconut milk\nOlive oil: avocado oil, grapeseed oil\nFava bean puree: chickpea puree, cannellini bean puree\nFeta: goat cheese, ricotta cheese\nParsley: cilantro, basil, dill\nPine nuts: cashews, macadamia nuts\nMint: basil, lemon balm\nKasseri: Parmesan cheese, Pecorino Romano\nFava beans: broad beans, green beans\nGarlic: shallots, green onions\nOlive oil: extra virgin olive oil, regular olive oil\nWater: sparkling water, seltzer water" + }, + { + "recipe": "Spicy Tofu and Edamame Beans\n2 tablespoons groundnut oil ( peanut)\n14 ounces firm fresh bean curd (firm tofu), drained and cut into 1/2-inch thick rectangles\n3 tablespoons light soy sauce\n1 teaspoon dark soy sauce\n1 tablespoon black rice vinegar (recommended: Chinkiang) or balsamic vinegar\n1 teaspoon dried chile flakes\n1 tablespoon groundnut oil (peanut)\n1 red chile, seeded and finely chopped\nWater, as needed\n3 ounces fresh or frozen edamame beans, thawed\n1 teaspoon light soy sauce\n1 teaspoon black rice vinegar (recommended: Chinkiang) or balsamic vinegar\nHandful fresh cilantro leaves and stalks, finely chopped\nServing suggestion: serve with steamed rice\nInstructions:\nTo make the bean curd: Heat the groundnut oil in a large flat-bottomed pan over a medium heat. Add the bean curd, and cook for 2 minutes. Add the light soy sauce and cook until the sauce has reduced and the bean curd is browned on one side. Using a small palette knife or fork, lift and turn each piece, careful not to break the bean curd. Cook just to color the second side.\nAdd the dark soy sauce, and vinegar, and cook until the liquid has reduced by half. Season the dish with the dried chile flakes. Transfer the bean curd to a serving plate and set aside.\nTo make the edamame: Reheat the pan and add the groundnut oil. Stir-fry the chile for a few seconds, and then add the edamame beans. Add a sprinkle of water to help create steam, and cook for less than 1 minute. Season the edamame with the light soy sauce, and vinegar, then stir in the chopped cilantro.\nTo serve, pour the edamame beans over the bean curd and serve immediately. For a fuller meal, serve with steamed rice.\n", + "ingredients_alternatives": "Groundnut oil (peanut): grapeseed oil, sesame oil\nFirm fresh bean curd (firm tofu): silken tofu, extra-firm tofu\nLight soy sauce: tamari, coconut aminos\nDark soy sauce: hoisin sauce, Bragg's liquid aminos\nBlack rice vinegar (Chinkiang): rice vinegar, balsamic vinegar\nDried chile flakes: smoked paprika, cayenne pepper\nGroundnut oil (peanut): canola oil, vegetable oil\nRed chile: jalapeno, serrano pepper\nEdamame beans: chickpeas, kidney beans\nCilantro leaves and stalks: basil, parsley" + }, + { + "recipe": "Green Slime Popcorn\n5 cups caramel popcorn (from a 10-ounce package), such as Crunch 'n' Munch\n5 tablespoons unsalted butter, roughly chopped \nOne 10-ounce bag mini marshmallows \nYellow food coloring \nGreen food coloring \nInstructions:\nLightly crush 2 cups of caramel popcorn and mix with the uncrushed popcorn.\nAdd the butter and marshmallows to a microwave-safe bowl. Microwave on high until hot and the marshmallows are beginning to melt, 1 minute 30 seconds to 2 minutes. Stir very well until completely combined.\nAdd the food coloring to get the desired bright green color (we used 10 drops yellow and 1 drop green) and stir until evenly distributed.\nAdd the popcorn and stir very well to completely coat.\nServe immediately or place in a small slower cooker on low heat to stay warm.\n", + "ingredients_alternatives": "Caramel popcorn: chocolate covered pretzels, toasted coconut flakes, roasted nuts\nUnsalted butter: unsalted cashew butter, nut butter of your choice\nMarshmallows: rice krispie treats, puffed rice\nFood coloring: beet juice, turmeric powder" + }, + { + "recipe": "Crispy White Pizza\n1 large low -fat, high-fiber, burrito-size tortilla (with about 100 calories)\nNonstick cooking spray, as needed\n1/3 cup fat-free ricotta cheese\n1 tablespoon shredded part-skim mozzarella cheese\n1/4 cup thinly sliced onion\n1/4 teaspoon garlic powder\nSalt and freshly ground black pepper\n4 thin slices plum tomato\n4 fresh basil leaves, plus more for serving, optional\nGrated Parmesan cheese, for serving, optional\nInstructions:\nPreheat the oven to 375 degrees F.\nPut tortilla on a baking sheet sprayed with nonstick spray. Bake in the oven until slightly crispy, 3 to 5 minutes per side. Leave oven on.\nIn a small bowl, mix ricotta cheese with mozzarella cheese. Set aside.\nBring a skillet coated with nonstick spray to medium heat on the stove. Add the onion and, stirring occasionally, cook until softened and slightly browned, about 5 or 6 minutes.\nImmediately stir onion into cheese mixture. Add garlic powder, 1/8 teaspoon salt, and black pepper, and mix well.\nSpread cheese-onion mixture evenly on top of the tortilla. Top with tomato slices and basil leaves, and then sprinkle with a dash of salt, if desired.\nReturn the pizza to the oven and bake until hot, about 5 minutes. Use a pizza cutter or a sharp knife to cut into slices. Garnish with Parmesan, if using. Pizza for one!\n", + "ingredients_alternatives": "Tortilla: whole wheat or corn tortillas\nNonstick cooking spray: olive oil or avocado oil\nRicotta cheese: cottage cheese, goat cheese\nMozzarella cheese: cheddar cheese, feta cheese\nOnion: red onion, yellow onion\nGarlic powder: onion powder, paprika\nSalt and Black pepper: pink Himalayan salt, smoked paprika\nTomato: cherry tomatoes, grape tomatoes\nBasil: parsley, cilantro\nParmesan cheese: parmesan Reggiano, Pecorino Romano" + }, + { + "recipe": "Stormy Rice\n2 tablespoons vegetable oil\n2 cloves garlic, minced\n1 cup white rice, rinsed\n2 cups chicken broth\n1/4 cup slightly crushed peanuts\n2 scallions, chopped\nSalt and freshly ground black pepper\nInstructions:\nIn a medium saucepan, heat oil over medium-high heat. Add the garlic and rice and saute 4 minutes, stirring, so that the rice toasts and the garlic cooks. Add the chicken broth to the rice mixture, bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes. Remove from heat and let sit covered another 5 minutes. Stir in the peanuts, scallions, and salt and pepper, to taste. Serve with Airman Anderson's Chicken. Rice can be made 1 day ahead, then warmed and combined with other ingredients before serving.\n", + "ingredients_alternatives": "Vegetable oil: canola oil, grapeseed oil, sunflower oil\nGarlic: shallots, green onions\nRice: brown rice, quinoa\nChicken broth: chicken stock, vegetable broth\nPeanuts: cashews, pistachios\nScallions: onions, leeks" + }, + { + "recipe": "Shrimp Chowder\n3 tablespoons (42 g) light butter spread\n1 (40 g) small rib celery\n¼ (28 g) medium onion, peeled\n1 (50 g) small carrot, halved\nPinch of marjoram\nPinch of ground nutmeg\n1 tablespoon lemon juice\n2 cups (480 ml) chicken broth\n8 ounces (227 g) shrimp or crab, cleaned\n1 cup (240 ml) milk\nInstructions:\n1. Place butter, celery, onion, carrot, marjoram, nutmeg, lemon juice, and chicken broth into the Vitamix container in the order listed and secure lid.\n2. Select Variable 1.\n3. Turn machine on and slowly increase speed to Variable 4.\n4. Blend for 10 seconds.\n5. Pour into a 4-quart pan and simmer for 10 minutes. Add shrimp. Cook for 5 minutes or until shrimp is no longer pink. Add milk and maintain temperature. Serve immediately.\n", + "ingredients_alternatives": "Butter: unsalted butter, ghee\nCelery: fennel, leeks, scallions\nOnion: shallots, green onions\nCarrot: beetroot, red bell pepper\nMarjoram: oregano, thyme\nNutmeg: mace, cardamom\nLemon Juice: apple cider vinegar, white wine vinegar\nChicken Broth: vegetable broth, fish stock\nShrimp or Crab: scallops, lobster\nMilk: almond milk, soy milk" + }, + { + "recipe": "Cranberry Vinegar\nOne 12-ounce bag fresh cranberries\n2 cups distilled white vinegar\n12 sprigs fresh thyme\nInstructions:\nRinse and pick over the cranberries, discarding any leaves and stems. With a paring knife, make an X in the skin of each cranberry.\nHeat the vinegar in a saucepan until just steaming. Using a funnel, add a quarter of the cranberries to a clear wine bottle, then add 3 sprigs of thyme. Repeat 3 more times with the remaining cranberries and thyme in 3 more bottles. Fill the bottles to the top with the vinegar and cool completely, uncovered. Cover and allow to sit in a cool, dark place for at least 2 weeks, gently shaking every few days to help the vinegar to completely infuse.\n", + "ingredients_alternatives": "Cranberries: blueberries, raspberries, blackberries\nVinegar: apple cider vinegar, white wine vinegar\nThyme: rosemary, oregano, sage" + }, + { + "recipe": "Ice Cream Club Sandwich\n8 frozen waffles\n1 pint ice cream of your choice\n1/2 pint raspberries\n4 thin, crispy wafer cookies\nMini chocolate chips or sprinkles\nMulti-color sprinkles\nRaspberry coulis, to serve, recipe follows\nInstructions:\nToast the frozen waffles according to package directions and let them cool. Remove the ice cream from the freezer and allow it to soften a bit. Slice the raspberries in half.\nSpread some ice cream evenly over 2 waffles. Cover 1 with raspberry halves. Press a wafer cookie gently onto the other. Gently press the 2 halves together to form a club sandwich. Put it into the freezer while you make the rest.\nSpread the chocolate chips and sprinkles onto plates. Remove the sandwiches from the freezer. Press 2 edges of each sandwich into the chocolate chips and the other 2 edges into the multi-color sprinkles. Carefully cut them in half using a serrated knife, put them onto plates, and drizzle with the raspberry coulis.\n1 (10-ounce) bag frozen raspberries\n1/2 cup sugar\n1 teaspoon fresh lemon juice\nPut the frozen berries, sugar, and lemon juice into a small saucepan over medium heat. Cook, stirring often to mash the berries, until their juices are released. Press through a sieve to strain out the seeds. Cool and refrigerate. Will keep, covered, in the refrigerator for 3 days.\nYield: about 1 cup\n", + "ingredients_alternatives": "Waffles: pancakes, English muffins, bagels\nIce Cream: vanilla ice cream, chocolate ice cream, strawberry ice cream\nRaspberries: blueberries, blackberries, cranberries\nWafer Cookies: graham crackers, digestive biscuits, shortbread\nChocolate Chips: dark chocolate chips, milk chocolate chips, white chocolate chips\nSprinkles: nonpareils, jimmies, chopped nuts\nMulti-color Sprinkles: rainbow sprinkles, unicorn sprinkles, glitter sprinkles" + }, + { + "recipe": "Hurricane\n3/4 ounce white rum\n3/4 ounce dark rum\n3/4 ounce 151-proof rum\n1 1/2 ounces orange juice\n1 1/2 ounces pineapple juice\n1 1/2 ounces cranberry juice\n1/2 ounce grenadine\nLemon wedge, lime wedge and maraschino cherry, for garnish\nInstructions:\nCombine all the rum, the orange juice, pineapple juice and cranberry juice in a cocktail shaker with ice. Shake well.\nStrain the drink into a pint glass filled with ice. Slowly pour the grenadine on top. Garnish with a wedge each of lemon and lime and a maraschino cherry.\n", + "ingredients_alternatives": "White Rum: light rum, silver rum, coconut rum\nDark Rum: Jamaican rum, Puerto Rican rum\n151-Proof Rum: overproof rum, Navy-strength rum\nOrange Juice: grapefruit juice, cranberry juice\nPineapple Juice: mango juice, papaya juice\nCranberry Juice: blueberry juice, raspberry juice\nGrenadine: pomegranate syrup, hibiscus syrup" + }, + { + "recipe": "Vegetable Frittata\n2 red peppers, diced\n2 cups diced broccoli\n2 cups diced cauliflower\n12 eggs\nSalt and freshly ground black pepper\n3 tablespoons olive oil\n2 cups diced onion\n2 1/2 cups chopped zucchini\n2 1/2 cup chopped yellow squash\nInstructions:\nPreheat the oven to 350 degrees F.\nIn a medium mixing bowl, beat the eggs with some salt and pepper. Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the onion, zucchini, squash, and peppers and cook until the vegetables are soft but not brown, about 6 or 7 minutes. Add salt and pepper, to taste, and remove the skillet from the heat. Add the broccoli and stir.\nGrease a 12-cup muffin tin and fill each cup halfway with the vegetable mixture. Pour in the beaten egg, filling each cup to the top. Sprinkle each with some of the cauliflower. Bake in the oven until it is set in the center, about 25 to 30 minutes. Serve immediately.\n", + "ingredients_alternatives": "Red peppers: bell peppers, jalapenos, Anaheim peppers\nBroccoli: kale, Brussels sprouts, asparagus\nCauliflower: cabbage, bok choy, collard greens\nEggs: chicken eggs, duck eggs, quail eggs\nOlive oil: avocado oil, grapeseed oil, walnut oil\nOnion: scallions, shallots, leeks\nZucchini: summer squash, pattypan squash, crookneck squash\nYellow squash: acorn squash, butternut squash, delicata squash" + }, + { + "recipe": "Tiki Cocktail Cake\nCooking spray\n1 18.25-ounce box chocolate cake mix\n4 large eggs\n1 cup buttermilk\n1/2 cup vegetable oil\n1 16-ounce tub milk chocolate frosting\n3/4 cup vanilla frosting\n1 1/2 cups sweetened shredded coconut, toasted\nDried fruit, for garnish\nInstructions:\nPreheat the oven to 350 degrees F. Spray one 6-inch cake pan and two 1-quart ovenproof bowls with cooking spray. Beat the cake mix, eggs, buttermilk and vegetable oil with a mixer.\nDivide the batter evenly among the pan and bowls; bake until a toothpick comes out clean, about 25 minutes for the pan and 35 minutes for the bowls. Cool; unmold.\nTrim all 3 cakes to make them level. Hollow out the smaller end of one of the bowl cakes, carving about 1 inch deep. (Leave a thick rim around the edge.)\nPut the uncut bowl cake, wider side up, on a cake board or plate. Spread with a layer of chocolate frosting, then position the round cake on top.\nSpread the round cake with frosting, then put the other bowl cake on top, carved part up. Freeze the cake about 1 hour (this will make it easier to frost).\nFrost the outer rim and inside of the hole with vanilla frosting (an offset spatula works best). Put the remaining vanilla frosting in a resealable plastic bag.\nSpread the remaining chocolate frosting over the outside of the cake. Press handfuls of\ntoasted coconut into the frosting, covering the cake completely.\nMicrowave the bag of vanilla frosting for 5 seconds (the bag will not melt). Snip off a corner and squeeze the frosting into the top of the cake so it looks like liquid.\nThread dried fruit onto a wooden skewer and insert it into the cake. Add a cocktail umbrella and straw.\n", + "ingredients_alternatives": "Chocolate cake mix: yellow cake mix, red velvet cake mix\nEggs: duck eggs, goose eggs\nButtermilk: sour cream, yogurt\nVegetable oil: canola oil, grapeseed oil\nMilk chocolate frosting: dark chocolate, white chocolate\nVanilla frosting: almond extract, lemon extract\nSweetened shredded coconut: unsweetened shredded coconut, chopped nuts\nDried fruit: cranberries, cherries, raisins" + }, + { + "recipe": "Framboise and Creole Cream Cheese Ice Cream Float\n2 small scoops creole cream cheese ice cream\n1/2 glass framboise lambic beer\nInstructions:\nPlace 2 small scoops creole cream cheese ice cream in a tall glass. Slowly pour the framboise lambic beer into the glass until the foam rises to the top. Serve with straws and spoons!\n", + "ingredients_alternatives": "Creole cream cheese ice cream: vanilla ice cream, coconut milk ice cream, cashew cream ice cream\nFramboise lambic beer: gueuze beer, kriek beer, fruit beer" + }, + { + "recipe": "Thai Spring Rolls\n8 ounces leeks, julienne\n8 ounces carrots, julienne\n8 ounces celery, julienne\n1/2 bulb fennel, julienne\n3 Japanese eggplants, julienne\n2 tablespoons chopped basil leaves\n1 tablespoon chopped mint leaves\n1 tablespoon chopped cilantro leaves\n2 tablespoons grated ginger pulp\n1/2 teaspoon hot chili pepper flakes\nSalt and pepper\n24 egg roll wrappers\n4 cups canola oil\nInstructions:\nCombine vegetables, blanch in salted water until done. To this mixture add basil, mint, cilantro, ginger, hot chili pepper flakes, salt and pepper. \nPlace 1 tablespoon of mixture on egg roll skin, roll like a cigar. Fry in hot oil, until brown and crispy. Serve with your favorite dipping sauce.\n", + "ingredients_alternatives": "Leeks: scallions, onions, garlic\nCarrots: beets, turnips, radishes\nCelery: parsley, cilantro, dill\nFennel: anise, coriander, cardamom\nJapanese eggplant: bell peppers, padrón peppers\nBasil: cilantro, parsley, dill\nMint: basil, lemon balm, tarragon\nGinger: turmeric, galangal, gingerroot\nChili pepper flakes: Szechuan pepper, smoked paprika, cayenne pepper\nSalt and pepper: black pepper, white pepper, pink Himalayan salt" + }, + { + "recipe": "Fudge Brownies\nButter-flavor no-stick cooking spray\n1/4 cup (1/2 stick) unsalted butter, cut up\n1 ounce unsweetened chocolate, chopped\n1 cup minus 2 tablespoons sifted cake flour\n1/2 cup unsifted unsweetened Dutch-processed cocoa\n1/4 teaspoon baking powder\n1/4 teaspoon salt\n1/8 teaspoon ground cinnamon\nGenerous pinch of ground nutmeg\n1 1/4 cups granulated sugar\n1 large egg plus 2 large egg whites\n1 tablespoon vanilla extract\n3 tablespoons water\nInstructions:\nPosition a rack in the center of the oven and preheat the oven to 350 degrees. Lightly coat a baking pan with cooking spray.\nIn a small saucepan, combine the butter and chopped chocolate and set over very low heat until melted. Stir the mixture and set aside to cool. In a medium-sized mixing bowl, whisk together the flour, cocoa, baking powder, salt, cinnamon, and nutmeg. Measure the sugar into the large bowl of an electric mixer and beat in the cooled butter-chocolate mixture. Add the egg plus whites, vanilla, and water and beat well. Add the dry ingredients and mix on low speed just until blended. Don't overbeat. The batter will be thick. Spoon the batter into the prepared pan, smooth the top, and bake for 22 to 25 minutes; 23 minutes is usually right for me. When done, the top will look dry and a wooden pick inserted near the edge will come out with a few crumbs but the center will look slightly gooey. Cool in the pan and cut into squares.\nI have been trying for a couple of years to produce a brownie worthy of the name with less fat and less solid chocolate. My taste testers finally agree that this is it - a great brownie they would never suspect of being lower in anything. I have cut the classic 58 percent down to 31 percent calories from fat and eliminated 87 calories, 10 g fat, and 22 mg cholesterol from each brownie.\nWhen traditional proportions are disrupted, textures become moist and cakey at best or dry, insipid, and tough at worst. One rule emerges clearly: The fewer ingredients, the better the brownie. Avoid the usual low-fat stand-ins: applesauce, yogurt, corn syrup, canola oil. Use butter, but less, and replace most of the solid chocolate with rich-tasting Dutch-processed cocoa; retain at least 1 ounce of solid chocolate, however, for a more complex chocolate taste. A few tricks: Cake flour produced a more tender crumb than all-purpose, and melting the butter with the chocolate, as opposed to creaming the solid butter with the sugar, gave a fudgier crumb. A touch of baking powder seems to enhance the crunch of the top crust.\nFaced with the choice of adding high-fat chopped nuts or keeping the 1/4 cup butter, there was no contest; nuts put us over the top in fat content. However, if you feel deprived without them, sprinkle about 3 tablespoons of finely chopped walnuts on top before baking; the changes are modest: 33 percent calories from fat, plus 9 calories and 1g fat per brownie.\n", + "ingredients_alternatives": "Butter-flavor no-stick cooking spray: non-stick cooking spray or coconut oil spray\nUnsalted butter: vegetable shortening, coconut oil, or ghee\nUnsweetened chocolate: dark chocolate chips or cocoa nibs\nCake flour: all-purpose flour or whole wheat flour\nUnsifted unsweetened Dutch-processed cocoa: instant coffee or espresso powder\nBaking powder: baking soda or cornstarch\nSalt: kosher salt or sea salt\nGround cinnamon: ground nutmeg or ground ginger\nVanilla extract: almond extract or lemon extract\nWater: sparkling water or club soda" + }, + { + "recipe": "Noodle Salad\n1 1/2 tablespoons honey\n1 tablespoon Dijon mustard \n1 tablespoon Greek yogurt \n2 teaspoons apple cider vinegar \n3 large carrots, peeled \n1/2 teaspoon kosher salt \n1 English cucumber, peeled \n1 red pepper, seeded and julienned \n6 ounces sweet potato starch noodles, cooked according to package directions and rinsed\n1/2 cup dried cranberries \nInstructions:\nIn a large bowl, whisk together the honey, Dijon, Greek yogurt and cider vinegar. Using a spiralizer, spiralize the carrots and add to the dressing along with the salt; toss well\nUsing a peeler, make ribbons of cucumber working your way around the vegetable, and stopping when you get to the seeds. Blot the ribbons on a clean towel to remove excess water. Add the ribbons to the bowl with the carrots along with the red pepper, noodles and cranberries. Toss well to coat in the dressing and serve.\n", + "ingredients_alternatives": "Honey: maple syrup, agave nectar\nDijon mustard: whole-grain mustard, spicy brown mustard\nGreek yogurt: plain yogurt, coconut yogurt\nApple cider vinegar: white wine vinegar, balsamic vinegar\nCarrots: beets, turnips, radishes\nKosher salt: sea salt\nEnglish cucumber: Persian cucumber, hothouse cucumber\nRed pepper: bell pepper, jalapeno pepper\nSweet potato starch noodles: rice noodles, quinoa noodles\nDried cranberries: raisins, apricots" + }, + { + "recipe": "The Saint Jamez Benedict\n2 tablespoons vegan margarine\n1 teaspoon egg replacer\n1/4 cup water\n1/2 cup soy milk\n1/4 teaspoon tumeric\n1 teaspoon hot sauce (recommend: Frank's)\n1 teaspoon kosher salt\n1 teaspoon lemon juice\n1 package firm tofu\n1/2 cup cornmeal\nSalt and freshly grounded black pepper\n1/2 all-purpose flour\nOil, for frying\n3 ounce baby spinach\n1 teaspoon minced garlic\n1 teaspoon oil\nItalian bread, for serving\nInstructions:\nIn medium saute pan, melt vegan margarine. Mix together egg replacer and water in a separate bowl and add to the pan. This will become thick as you whisk, add soy milk and remaining ingredients. Continue to whisk on high heat until fairly thick consistency. Set aside.\nFor the eggs:\nIn a small mixing bowl, mix flour, cornmeal, salt and pepper, to taste. With a medium size ice cream scoop, scoop out 2 tofu balls that resemble eggs. Coat the tofu with flour and cornmeal mix. Fry the tofu in deep fat fryer or in a pot with 2 cups of oil for 2 minutes. After frying, drain the tofu with paper towels and season with salt and pepper, if desired.\nFor the garlic spinach:\nSautee the garlic and spinach in oil in a pan. Toast the Italian bread. Then merely assemble.\nStack on a plate; Italian toast, spinach, tofu \\eggs\\, drizzle the vegan hollandaise!\n", + "ingredients_alternatives": "Vegan margarine: Earth Balance or coconut oil\nEgg replacer: Ener-g Egg Replacer or flaxseed meal mixed with water\nWater: chicken broth or vegetable broth\nSoy milk: almond milk or cashew milk\nTurmeric: cumin or paprika\nHot sauce: sriracha or hot sauce of your choice\nKosher salt: Himalayan pink salt or sea salt\nLemon juice: apple cider vinegar or white wine vinegar\nFirm tofu: extra-firm tofu or tempeh\nCornmeal: whole wheat bread crumbs or panko bread crumbs\nAll-purpose flour: whole wheat flour or spelt flour\nOil: canola oil or grapeseed oil\nBaby spinach: arugula or kale\nMinced garlic: shallot or scallion\nOil: olive oil or avocado oil" + }, + { + "recipe": "Grilled Whole-Wheat Pita Salad with Parsley-Garlic Dressing\n3 tablespoons red wine vinegar\n1 tablespoon fresh lemon juice\n1 tablespoon Dijon mustard\n1 teaspoon honey\n2 cloves garlic, chopped\n1 small red onion, sliced\n1/4 cup tightly packed fresh flat-leaf parsley\nSalt and freshly ground black pepper\n1/2 cup extra-virgin olive oil\n4 cups mixed greens\n4 whole-wheat pita, lightly grilled on both sides\nInstructions:\nCombine vinegar, lemon juice, mustard, honey, garlic, onion, parsley, salt and pepper, to taste, and oil in a blender and blend until smooth. Pour half of the mixture into a large bowl, add the greens and lightly toss to coat. Top each pita with some of the greens and drizzle with more of the dressing before serving.\n", + "ingredients_alternatives": "Red wine vinegar: white wine vinegar, apple cider vinegar\nLemon juice: lime juice, grapefruit juice\nDijon mustard: whole-grain mustard, spicy brown mustard\nHoney: maple syrup, agave nectar\nGarlic: shallots, scallions\nOnion: yellow onion, sweet onion\nParsley: cilantro, basil\nSalt and pepper: kosher salt, sea salt\nOlive oil: avocado oil, grapeseed oil" + }, + { + "recipe": "Caldo de Res: Spanish Beef Soup\n2 pounds beef shank, bone-in\n1 medium-sized white onion, small dice\n1 tablespoon salt\n1 tablespoon pepper\n12 ounces beef stock (canned)\n1 can stewed tomatoes\n4 ears corn, cut into quarters\n4 baking potatoes, like russets, unpeeled, cut into quarters\n2 chayote (zucchini may be substituted), cut into large chunks\n6 carrots, lightly peeled and cut into large chunks\n1/2 cup chopped cilantro\nWater to cover\n1 head cabbage\n1 lime\n1 cup chopped onion\nCorn tortillas\nSliced jalapenos, optional\nInstructions:\nChop the beef shank into large chunks, keeping some attached to the bone, as bone marrow is an important element of the recipe. Saute the beef chunks with the chopped onions, salt and pepper. After beef is browned, add the beef stock and the stewed tomatoes. Bring the mixture to a boil and then simmer just below boiling point for about 1 hour, until the beef is \\spoon tender\\. Wash the vegetables. Cut each ear of corn and each potato into quarters. Cut equivalent chunks of carrots and chayote (if Italian zucchini is used, keep pieces bigger as they will cook faster than chayote). Add the vegetables to the soup. Chop 1/4 cup of cilantro and add it to the mixture. Add water to cover the vegetables and bring the mixture to a boil. Reduce the heat to medium and simmer for 20 minutes. Cut the head of white cabbage into half and then into thirds, leaving the stem of the cabbage in. Wedge the cabbage chunks into the mixture and simmer for 10 more minutes. Serve, making sure each bowl has chunks of all the vegetables. Garnish with a squeeze of lemon or lime. Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according to taste. Chopped jalapenos may be added for the perfect hangover cure. Serve with heated corn tortillas. \n", + "ingredients_alternatives": "Beef shank: short ribs, brisket, chuck roast\nOnion: yellow onion, red onion, scallions\nSalt: kosher salt, sea salt\nPepper: black pepper, white pepper\nBeef stock: chicken broth, vegetable broth\nStewed tomatoes: crushed tomatoes, diced tomatoes\nCorn: frozen corn, canned corn\nBaking potatoes: sweet potatoes, yams\nChayote: pumpkin, butternut squash\nCarrots: parsnips, turnips\nCilantro: parsley, basil, dill\nWater: broth, wine, beer\nCabbage: kale, collard greens, mustard greens\nLime: lemon, grapefruit, orange\nChopped onion: shallots, scallions, garlic\nCorn tortillas: flour tortillas, whole wheat tortillas\nSliced jalapenos: diced jalapenos, sliced serrano peppers" + }, + { + "recipe": "Pesto Chicken Pizza\n1 cup warm water\n1 (.25-ounce) package active dry yeast\n1/2 teaspoon sugar\n3 1/2 cups bread flour\nSea salt\n1 1/2 teaspoons olive oil\n6 ounces prepared pesto\n8 ounces cooked chicken breast, chopped\n1 cup shredded mozzarella cheese,\nFresh basil leaves, torn\nInstructions:\nFor the pizza dough: Place the warm water in a small bowl and stir in the yeast and sugar until dissolved. Cover the bowl with a clean towel and set aside until the liquid is foamy (about 10 minutes). \nIn a large bowl, combine 3 cups flour and 1 teaspoon salt. Make a well in the center of the flour and add the yeast mixture and oil. With a wooden spoon, beat the ingredients together to form a soft, sticky mass. \nTurn the dough onto a well-floured work surface. With floured hands, knead the dough, adding more flour, a little at a time, until smooth and elastic, 8 to 12 minutes. Form the dough into a ball. \nPlace the dough in a large bowl that has been brushed with oil. Turn the dough to coat all sides with oil. Cover with wax paper and a clean towel, and place in a warm draft free place. Let the dough rise until doubled in size, about 1 hour. \nWith a floured fist, punch down the dough. Cover again and allow the dough to rise another 40 minutes. \nThe dough is now ready to be rolled out for a pizza. \nFor the pesto pizza: Place the rack in the center of the oven. Preheat the oven to 425 degrees F. Place the rolled-out pizza dough onto a 16-inch oiled pizza pan or screen. \nPlace the pesto onto the pizza dough and spread it around the surface of the pizza. Leave about a 1/2-inch border on the outside of dough. \nSprinkle the cheese evenly over the pizza. Place the chopped chicken on top of the cheese. \nBake 25 to 30 minutes. Check it occasionally to ensure it doesn't burn. \nRemove the cooked pizza from the oven and let stand for 5 minutes (if you can wait that long). Sprinkle the basil on top of pizza, then cut and enjoy!\n", + "ingredients_alternatives": "Water: milk, broth, or wine (for a more flavorful crust)\nYeast: instant yeast, rapid rise yeast, or sourdough starter\nSugar: honey, maple syrup, agave nectar\nBread Flour: all-purpose flour, whole wheat flour, or a combination of both\nSea Salt: kosher salt, Himalayan pink salt, or other types of salt\nOlive Oil: avocado oil, grapeseed oil, or another neutral-tasting oil\nPesto: hummus, tapenade, or other spreads made from herbs and nuts\nChicken: turkey, beef, or tofu for a vegetarian option\nMozzarella Cheese: Parmesan cheese, provolone cheese, or another type of cheese\nBasil: parsley, cilantro, or other herbs for added flavor" + }, + { + "recipe": "Petite Filet with Wasabi Cream\n3/4 cup sour cream\n1/2 cup mayonnaise\n2 tablespoons chopped fresh cilantro \n2 tablespoons heavy cream \n2 tablespoons prepared wasabi \n1 clove garlic, grated \nSalt and freshly ground black pepper \nSalt and freshly ground black pepper\n3 petite filet (shoulder tender) steaks\nOlive oil, for drizzling\nSalt and freshly ground black pepper\nSalt and freshly ground black pepper \nInstructions:\nFor the wasabi cream: Combine the sour cream, mayonnaise, cilantro, heavy cream, wasabi, garlic and salt and pepper to taste in a bowl. Chill for 2 hours.\nFor the petite filet: Preheat the oven to 425 degrees F.\nHeat a cast-iron skillet over medium-high heat until hot. Drizzle the steaks with olive oil and season with salt and pepper. Add the steaks to the skillet and sear quickly, about 1 minute per side. Transfer the skillet to the oven and roast for 5 minutes.\nServe with the wasabi cream.\n", + "ingredients_alternatives": "Sour cream: Greek yogurt, crème fraîche\nMayonnaise: aioli, tahini\nChopped fresh cilantro: chopped fresh parsley, chopped fresh basil\nHeavy cream: half-and-half, whole milk\nPrepared wasabi: horseradish, mustard\nGarlic, grated: garlic, minced\nSalt and freshly ground black pepper: kosher salt, sea salt\nSteaks: chicken breasts, pork chops\nOlive oil: olive oil, avocado oil" + }, + { + "recipe": "Broiled Shrimp with Garlic Butter\n6 tablespoons unsalted butter, at room temperature\n1 teaspoon finely chopped garlic\n1 tablespoon chopped shallots\n1 tablespoon chopped fresh Italian parsley\n1/2 lemon, juiced\nFine sea salt, to taste\n24 uncooked large shrimp, shell and tail on\n1/2 cup Fish Fumet, recipe follows, or water\n2 pounds heads and bones from black bass, red snapper or halibut\nCold water\n2 tablespoons corn oil\n1 medium onion, peeled and very thinly sliced\n1/4 small fennel bulb, very thinly sliced\n1 leek, very thinly sliced\n15 white peppercorns\n1/4 teaspoon fine sea salt\n1 sprig fresh Italian parsley\n1 bay leaf\n1 cup dry white wine\n3 cups water\nInstructions:\nPreheat the broiler. Place the butter in a small bowl and stir in the garlic, shallots, parsley, lemon juice and salt. Cut the shrimp in half lengthwise, leaving them attached at the tail. Spread the shrimp open and arrange them in a shallow, oval flameproof casserole. Top the shrimp with generous dabs of the butter mixture and pour fumet or water into the dish. Broil the shrimp until they are cooked through, about 4 minutes. Arrange the shrimp in a line across 4 plates, so that the tail of each shrimp fits inside the shrimp in front of it. Whisk the liquid in the casserole dish and pour it over the shrimp. Serve immediately.\nRemove the gills and eyes from the fish or have your fish store do it. Cut the heads and bones across into 4-inch pieces. Put them in a shallow pan and cover with cold water. Let stand for 1 hour, changing the water twice. Drain. Heat the oil in a large pot over medium heat. Add the onion, fennel, leek, peppercorns, salt, parsley and bay leaf. Turn the heat to medium-low and cook until the vegetables are softened but not browned, about 4 minutes. Add the fish bones and cook, stirring from time to time, until the bones and any flesh around the bones turn from translucent to white, about 12 minutes. Add the wine and water and bring to a boil. Boil for 10 minutes, skimming off the foam as it rises to the top. Remove from the heat and let rest for 10 minutes. Strain the fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible. If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups. Store, tightly covered, in the refrigerator for up to 3 days or in the freezer for up to 2 months. \n", + "ingredients_alternatives": "Butter: olive oil, coconut oil\nGarlic: shallots, scallions\nShallots: onions, leeks\nParsley: cilantro, basil, dill\nLemon juice: orange juice, grapefruit juice\nSea salt: kosher salt, Himalayan pink salt\nShrimp: scallops, lobster\nFish Fumet: chicken broth, vegetable broth\nBlack Bass: salmon, tuna\nRed Snapper: cod, tilapia\nHalibut: cod, flounder\nCold Water: warm water, hot water\nOnion: scallions, shallots\nFennel: anise, coriander\nLeek: onion, garlic\nWhite Peppercorns: black peppercorns, green peppercorns\nItalian Parsley: cilantro, basil, dill\nBay Leaf: thyme, rosemary\nDry White Wine: red wine, sparkling wine" + }, + { + "recipe": "Texas Sauce\n1 1/4 pounds ground beef\n1/2 onion\n3/4 teaspoon garlic salt\n1 1/2 teaspoon pepper\n1 1/2 ounce tomato paste\n8 cups water\n3 1/2 teaspoon paprika\n6 teaspoon chili powder\nInstructions:\nSimmer onions and garlic sauce for one hour. Add other ingredients. Cool then add breadcrumbs until texture desired.\n", + "ingredients_alternatives": "Ground Beef: ground turkey, ground pork, ground chicken\nOnion: shallots, scallions, red onion\nGarlic Salt: salt and minced garlic\nPepper: black pepper, white pepper\nTomato Paste: tomato sauce, canned crushed tomatoes\nWater: broth, stock, wine\nPaprika: smoked paprika, sweet paprika\nChili Powder: cumin, oregano, thyme" + }, + { + "recipe": "Microwave Bread\n2 tablespoons unsalted butter, melted, plus more for the dish\n1 1/2 teaspoons active dry yeast \n1 1/2 teaspoons sugar \n1 1/2 teaspoons kosher salt \n2 2/3 cups all-purpose flour (see Cook's Note) \nInstructions:\nButter a 1.5-quart microwave-safe glass loaf dish and set aside.\nCombine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes. \nTransfer the dough to the prepared dish, cover and let rise until doubled in size, about 1 hour. \nMicrowave on high until the internal temperature of the bread registers 200 degrees F, about 4 minutes. Check for doneness starting at 3 minutes, as microwave power levels may vary. Let cool in the dish for 5 minutes, then turn out onto a rack and let cool completely.\n", + "ingredients_alternatives": "Unsalted Butter: ghee, coconut oil\nYeast: baking powder, baking soda\nSugar: honey, maple syrup\nKosher Salt: sea salt\nFlour: whole wheat flour, spelt flour" + }, + { + "recipe": "Enchilada Cups\n24 small corn tortillas\nOne 14-ounce can black beans, rinsed and drained\nOne 10-ounce can red enchilada sauce\n2 cups shredded rotisserie chicken\n1/2 cup raw corn, cut off the cob, or frozen corn kernels, thawed\n1/2 cup shredded pepper jack cheese\n1/2 cup shredded Monterey Jack cheese\nFresh cilantro, chopped or in sprigs, for garnish\nThinly sliced green onions, for garnish\nSour cream, for garnish\nPico de gallo, for garnish\nGuacamole 3 Ways, for garnish, recipe follows\n3 ripe avocados\nJuice of 1 lime\n1/4 cup diced red onion\nKosher salt and freshly ground black pepper\n1/4 cup pomegranate seeds, plus extra for serving\n2 roasted jalapenos, diced\n1/2 cup crumbled feta cheese, plus extra for serving\nInstructions:\nPreheat the oven to 350 degrees F.\nMicrowave the stack of tortillas for 30 seconds, flipping halfway through. Tuck 1 tortilla into each cup of 2 standard 12-cup muffin pans, gently pleating the edges of the tortillas so that they fit snugly. Roll 24 small balls of aluminum foil and place them insides the cups; they'll help the tortillas hold their shape. Bake until the tortilla cups have hardened slightly on all sides, 10 to 12 minutes. Let cool slightly. (Leave the oven on.)\nMeanwhile, combine the black beans, enchilada sauce, chicken and corn in a large mixing bowl. Toss until the ingredients are evenly combined.\nCarefully spoon the filling into each cup until it is filled nearly to the brim. Sprinkle the cheeses on top of each tortilla cup. Bake until the cheese is melted and the filling is warmed through, about 15 minutes.\nSprinkle the top of each cup evenly with desired garnishes and serve warm.\nMash the avocados with the lime juice. Mix in the onion and season with salt and pepper. Flavor with one of the 3 following options.\nFor pomegranate guacamole, fold in the pomegranate seeds. Top with more seeds before serving.\nFor roasted jalapeno guacamole, fold in the diced roasted jalapenos.\nFor feta guacamole, fold in the feta cheese. Top with more feta before serving.\n", + "ingredients_alternatives": "Corn tortillas: flour tortillas, whole wheat tortillas\nBlack beans: kidney beans, chickpeas, cannellini beans\nRed enchilada sauce: tomato sauce, salsa roja, mole\nShredded rotisserie chicken: cooked chicken breast, chicken thighs\nRaw corn: frozen corn kernels, canned corn\nPepper jack cheese: cheddar cheese, mozzarella cheese\nMonterey Jack cheese: provolone cheese, gouda cheese\nCilantro: parsley, basil, dill\nGreen onions: scallions, shallots, leeks\nSour cream: Greek yogurt, cottage cheese\nPico de gallo: guacamole, salsa fresca, ceviche\nAvocados: mangoes, papayas, kiwis\nLime juice: lemon juice, orange juice, grapefruit juice\nDiced red onion: thinly sliced red onion, pickled red onion\nKosher salt: sea salt, Himalayan pink salt\nPomegranate seeds: blueberries, raspberries, strawberries\nRoasted jalapenos: diced green chilies, diced red chilies\nCrumbled feta cheese: crumbled goat cheese, crumbled ricotta cheese\n\nNote: The alternatives provided are just suggestions and may not be suitable for every recipe. It's important to use ingredients that are available and appropriate for the specific recipe you are making." + }, + { + "recipe": "Irish Soda Bread\n4 cups all-purpose flour, plus more for dusting\n3 tablespoons granulated sugar\n2 teaspoons baking soda\n1 1/2 teaspoons cream of tartar\n1 1/2 teaspoons kosher salt\n1 1/2 cups buttermilk\n1/2 stick (1/4 cup) unsalted butter, melted\n1/2 cup currants\nInstructions:\nPreheat the oven to 400 degrees F.\nWhisk together the flour, sugar, baking soda, cream of tartar and salt in a large mixing bowl.\nStir in the buttermilk and 3 tablespoons of the melted butter, using a fork, then stir in the currants. Once combined, the dough should come together. Turn the dough out onto a floured surface. Knead gently for just a few turns until the dough can be shaped into a 6-inch round (do not over-knead).\nPlace the shaped dough into a cast-iron skillet or sheet tray. Cut an \\x\\ into the top of the round loaf, using a knife.\nBake until the center has cooked through (testing with a skewer), about 40 minutes. Slather with the remaining tablespoon melted butter.\n", + "ingredients_alternatives": "Flour: whole wheat flour, pastry flour, all-purpose gluten-free flour\nSugar: brown sugar, coconut sugar, maple syrup\nBaking soda: baking powder, bicarbonate of soda\nCream of tartar: white vinegar, lemon juice\nKosher salt: sea salt\nButtermilk: Greek yogurt, sour cream\nButter: coconut oil, ghee\nCurrants: raisins, cranberries" + }, + { + "recipe": "Spring Vegetable Rice Salad (Insalata di Riso)\n1 cup Arborio rice\n1/2 pound medium asparagus\n1 cup shelled English peas, from about 1 pound fresh peas\n2 pounds fresh fava beans\n2 tablespoons plus 2 teaspoons lemon juice\nSea salt, preferably gray salt, and freshly ground black pepper\n1/2 cup extra-virgin olive oil\n1/2 cup thinly sliced basil leaves\n2 tablespoons chopped flat-leaf Italian parsley\n1 tablespoon grated lemon zest\n1/2 cup small diced boiled ham\n1/4 cup freshly grated Pecorino Romano\nInstructions:\nBring a large pot of salted water to a boil. Add rice, stir, and adjust heat to maintain a simmer. Cook, stirring occasionally to prevent any grains from sticking to the pot, until the rice is just barely done, about 15 minutes. It will continue to cook as it cools. Drain the rice well and spread it out on a tray to cool quickly.\nBring another large pot of salted water to a boil. Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where it becomes tough. Repeat with the remaining spears. Discard the tough ends and cut the tender part into 1/3-inch lengths. Blanch asparagus and peas together in the boiling water for 1 minute and 30 seconds, then lift out with a strainer and transfer to a paper towel lined baking sheet to cool.\nShell the fava beans, then blanch the unpeeled beans in the same boiling water for about 3 minutes. Drain, transfer them to a paper towel lined baking sheet to cool. Peel the fava beans by pinching open the loose skin; the peeled bean should slip out easily.\nPut the lemon juice in a small bowl. Season with salt and pepper. Gradually whisk in the olive oil.\nIn a large bowl, combine the cooled rice, asparagus, peas, fava beans, basil, parsley, lemon zest, ham and cheese. Toss with your hands to blend. Pour the dressing over the salad (you may not need it all) and toss gently. Taste and adjust seasoning.\n", + "ingredients_alternatives": "Arborio rice: brown rice, jasmine rice, wild rice\nAsparagus: green beans, broccoli, bell peppers\nEnglish peas: garden peas, snow peas, sugar snap peas\nFresh fava beans: chickpeas, cannellini beans, navy beans\nLemon juice: white wine vinegar, apple cider vinegar, balsamic vinegar\nSea salt: kosher salt, Himalayan pink salt\nBlack pepper: white pepper, pink peppercorns\nOlive oil: avocado oil, grapeseed oil, sunflower oil\nBasil leaves: cilantro, parsley, dill\nParsley: cilantro, basil, dill\nLemon zest: orange zest, lime zest\nBoiled ham: prosciutto, serrano ham, chorizo" + }, + { + "recipe": "Poppy Seed Cakes\n1 cup butter\n3/4 cup sugar\n1 egg\n1 teaspoon vanilla\n1/3 cup poppy seeds\n1/4 teaspoon salt\n2 1/4 cups flour\n1/2 teaspoon cinnamon\nInstructions:\nIn the bowl of a standing mixer, fitted with a paddle attachment, cream together the butter and sugar.\nIn a separate bowl beat the egg and vanilla until light and fluffy (I'm not convinced we need to do this step but my grandma did. Will she strike me down if I take a shortcut? Only one way to find out). Add egg mixture to the butter mixture and combine.\nIn a separate bowl stir together the dry ingredients then add to the butter mixture and combine well. Roll dough into a log 9-inches long and 1 1/2-inches wide, then wrap waxed paper, and chill 2 hours or overnight.\nPreheat oven to 350 degrees F. Cut dough into 1/4-inch slices and place on a greased cookie sheet. Bake until golden brown on the edges about 10 to 12 minutes.\n", + "ingredients_alternatives": "Butter: coconut oil, ghee\nSugar: honey, maple syrup\nEgg: flaxseed meal, chia seeds\nVanilla: almond extract, lemon extract\nPoppy seeds: sesame seeds, sunflower seeds\nSalt: Himalayan pink salt, sea salt\nFlour: whole wheat flour, spelt flour\nCinnamon: nutmeg, cardamom" + }, + { + "recipe": "Roasted Apple Pies with Whipped Cream\n1/2 cup heavy cream\n2 tablespoons powdered sugar\n1 (9-inch) refrigerated rolled pie crust (recommended: Pillsbury)\n2 medium Granny Smith apples, peeled\n1/4 cup granulated sugar\n1 tablespoon ground cinnamon, plus extra for dusting\nInstructions:\nSpecial equipment: a 3-inch round cookie cutter\nPlace an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with a silpat or parchment paper sprayed with vegetable cooking spray.\nUnroll the pie crust out on a work surface. Using a 3-inch round cookie cutter, cut out 8 disks of pastry. Arrange the pastry disks on the prepared baking sheet. Using the tines of a fork, prick the pastry all over. Bake until brown and crispy, 8 to 10 minutes. Remove to a wire rack to cool completely, about 10 minutes.\nSlice the bottom of the apples to create an even surface for cutting. Slice each apple into 6 (1/2-inch) slices. Cut each apple slice in half and remove any seeds or pieces of core. In a medium bowl, mix together the sugar and 1 tablespoon cinnamon. Add the apple slices and toss until coated. Shake off any excess mixture. Arrange the apple slices on the same baking sheet in a single layer. Bake until dark brown, about 12 to 15 minutes. Remove from the oven and let cool for 15 minutes.\nIn a medium bowl, using an electric hand mixer, beat the cream until thick, about 1 minute. Add the powdered sugar and continue to beat until the cream is very thick.\nTo assemble the pies: Place the pastry disks on a work surface. Divide the cooked apple slices among 4 of the disks. Dollop about 2 tablespoons of the cream on top of the apples and cover with the remaining disks.\nTransfer the apple pies to dessert plates, dust with cinnamon and serve immediately.\n", + "ingredients_alternatives": "Heavy cream: whole milk, half-and-half, coconut cream\nPowdered sugar: confectioners' sugar, turbinado sugar\nRolled pie crust: puff pastry, homemade pie crust\nApples: pears, peaches, plums\nGranulated sugar: brown sugar, maple syrup\nCinnamon: nutmeg, cardamom, allspice" + }, + { + "recipe": "Pat's Potato Pierogis \\Elegante\\\n2 cups all-purpose flour\n1/4 teaspoon salt\n4 ounces cream cheese, room temperature\n1 egg\n1/2 teaspoon butter, softened\n1/2 cup lukewarm milk\n4 to 5 medium potatoes, peeled, boiled in water until fork tender\n2 teaspoons butter\n1 cup shredded sharp Cheddar\n1/2 teaspoon salt\n1/2 teaspoon black pepper\n1 medium onion, finely diced\n1 large onion, roughly chopped\n1 stick butter, plus extra for frying\nInstructions:\nIn a large mixing bowl, add flour, salt, cream cheese, egg, butter, and milk. With your hands mix together until dough forms a ball. Turn out on a floured board and knead until smooth. You may add a little more flour to make the dough pliable. Divide dough into fourths. Put the pieces under a damp cloth, so it won't dry out. Roll the first piece to 1/4 inch of thickness and cut with a 3-inch cookie cutter or a glass. Put pierogi rounds under damp cloth while cutting the rest.\nFilling: This may be made ahead of time! Mash hot potatoes. Saute onion in the butter and add this to the hot mashed potatoes along with the cheddar cheese, salt and pepper. You may add a little milk if too dense. The consistency should be a little thicker than mashed potatoes.\nAssembly of pierogis: For each pierogi, place 1 tablespoon of potato mixture in the center of the dough circle. Fold over to form a half circle. Seal edges by pinching together with your fingers. I then take a fork and press all along the edges. Repeat with remaining dough filling.\nCooking pierogis: Fill a large pot half full with water and bring to a boil. Drop 5 or 6 pierogis in at a time. When they float to the top, cook for 1 minute. Place in a colander to drain. They will stick to paper towels. Repeat with remaining pierogis.\nFrying pierogis: In a large frying pan saute onion in butter and remove onion to a separate bowl. Place pierogis in pan and cook for 2 mintues on each side. You may have to add more butter for frying. Remove and place in a covered casserole dish. When all pierogis are prepared, pour sauteed onion over the top. Serve with sour cream or applesauce.\n", + "ingredients_alternatives": "Flour: whole wheat flour, pastry flour, all-purpose gluten-free flour\nSalt: kosher salt, Himalayan pink salt\nCream cheese: goat cheese, brie cheese\nEgg: duck egg, quail egg\nButter: coconut oil, ghee\nMilk: almond milk, soy milk, coconut milk\nPotatoes: yukon gold potatoes, red potatoes, new potatoes\nButter: unsalted butter, clarified butter\nCheddar: mozzarella cheese, provolone cheese\nOnion: scallions, shallots, ramps\nStick butter: beef tallow, lard" + }, + { + "recipe": "Classic Potato Latkes\n2 medium to large yellow or Vidalia onions, quartered\n3 jumbo eggs \n4 1/2 teaspoons powdered golden consomme \n1/2 teaspoon ground white pepper \n5 pounds Yukon gold potatoes \n3/4 to 1 1/4 cups all-purpose flour, depending on wetness of the batter \nNeutral oil, for frying (I use canola) \nSour cream and chives or homemade applesauce, for serving \nInstructions:\nAdd the onions to a food processor and process with the standard blade until smooth. Add the eggs and process until light in color. Add the golden consomme and white pepper and blend on high until you have an even mush with no pieces of onion visible. Transfer the onion mush to a mixing bowl.\nPeel the potatoes and cut a third of them into quarters. Put the quartered potatoes in the food processor and blend until an even mush is achieved. Add the potato mush to the mixing bowl. \nThis is a good time to start heating your frying pan(s) on very low heat with NO OIL! \nSwitch to the food processor shredding disc and shred the remaining potatoes in batches if necessary. Before you add the shredded potatoes to the mixing bowl, take the potatoes by the handful and squeeze out as much water as possible over the sink. Add the squeezed potatoes to the mixing bowl--breaking them apart as you add them--and mix them in after every 2 to 3 handfuls. This will help evenly incorporate the mush and shreds for a consistent batter that is seasoned evenly as well. Use your strong spoon! Add 3/4 cup flour and mix; the batter is the right consistency when you don't see a lot of water collecting across the top. Add more flour a bit at a time, just enough to not have a watery mix. \nTurn the pan(s) up to medium-high or high heat (for a heavier pan). When a drop of water in the pan sizzles and pops, the pan is hot enough to add about 3/4 inch of oil. Heat the oil to between 375 and 400 degrees F. \nBefore you start a big batch, make a few \\tester latkes\\ to taste so you can adjust the seasoning. How many you make will depend on how many \\experts\\ you have hanging around waiting for a \\tester.\\ \nKnow the size of latke you want to make. I make larger ones if they are part of a meal and smaller ones if they are being served as an appetizer or being sent to school for a holiday party. Smaller ones should be about 1 tablespoon and larger ones should be about a serving spoon of batter. \nThink to yourself \\thin and crispy\\ while you spoon the batter into the pan and flatten. Don't crowd the pan. The shredded edges may touch, but that's ok. \nCook the latkes until the bottoms are golden brown, 4 to 5 minutes on the first side. You can't rush perfection--the middle has to cook. Don't make the heat so high that the outside burns but the middle is uncooked. Put on your favorite music or have someone you love keep you company! \nFlip when the bottoms are golden brown. Flipping tip: Putting a spatula under the latke using your dominant hand and a fork on top of the latke with your other hand will give you a controlled flip that won't splash you with oil. Cook on the second side until the bottoms are golden brown, another 3 to 4 minutes. \nLine a baking dish with paper towels. Place the cooked latkes on the lined baking dish on their sides (like a tray of Oreos); this will let the oil drain and keep them from getting soggy. If you have a lot of counter space, feel free to use a wire rack and then stack sideways. Foods cooked in oil are a part of the Chanukah story. \nMix the batter before each batch to keep everything well incorporated. Repeat and repeat and repeat and beware \\experts\\ looking for more \\testers.\\ If you need to add more oil to the pans, do it between batches and give it a minute to heat up. The latkes can be kept in a low oven to keep warm or the baking dish can be put in the oven at 350 degrees F to heat from room temperature. Serve with sour cream and chives or homemade applesauce. \nB'tayavon (Bon Appetit).\n", + "ingredients_alternatives": "Onions: red onions, scallions, shallots\nEggs: duck eggs, goose eggs\nConsomme powder: bouillon cubes, chicken broth\nWhite pepper: black pepper\nPotatoes: sweet potatoes, yams\nFlour: whole wheat flour, rice flour\nOil: vegetable oil, grapeseed oil\nSour cream: Greek yogurt, cottage cheese\nChives: parsley, dill" + }, + { + "recipe": "Flank Steak with Merlot Mushrooms and Pearl Onions over Toasted Polenta\nCooking spray\n2 flank steaks, about 1 pound each\nSalt\nFreshly ground black pepper\n2 teaspoons garlic powder\n2 teaspoons onion powder\n1 (11-ounce) tube prepared polenta, plain or seasoned, sliced crosswise into 1-inch thick slices\n1 tablespoon olive oil\n2 cups frozen or jarred pearl onions\n2 cups cremini mushrooms, sliced\n1 teaspoon dried thyme\n1 cup Merlot or dry red wine\nInstructions:\nHeat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steaks with salt, black pepper, garlic powder, and onion powder. Place steaks on hot pan and cook 5 minutes per side for medium meat. Let steaks rest 10 minutes before slicing crosswise into 1/4-inch thick slices.\nWhile the steaks are cooking, season both sides of polenta with salt and black pepper. Arrange slices alongside steak for the last few minutes of cooking; cooking slices 1 to 2 minutes per side, until golden brown.\nWhile the steak and polenta are cooking, heat oil in a large skillet over medium-high heat. Add pearl onions and cook 3 minutes, until golden brown stirring with a spoon. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and cook 1 minute, until fragrant. Add wine and bring to a simmer, for 5 minutes, until sauce reduces to 1/4 cup.\nServe half of the steak over toasted polenta slices with all of the onion-mushroom mixture spooned over top. Reserve remaining steak for sandwiches.\n", + "ingredients_alternatives": "Flank Steak: Ribeye, Sirloin, Tenderloin\nCooking Spray: Olive oil, Avocado oil, Ghee\nPolenta: Cornmeal, Quinoa, Buckwheat\nOnion Powder: Shallot powder, Garlic powder\nGarlic Powder: Onion powder, Garlic salt\nThyme: Rosemary, Basil, Sage\nMerlot: Cabernet Sauvignon, Pinot Noir, Syrah" + }, + { + "recipe": "Bittersweet Chocolate Cake\n15 tablespoons unsalted butter, plus extra to grease the pan\n7 ounces bittersweet chocolate, such as Lindt, broken \n1 cup sugar \n4 extra-large eggs, lightly beaten \n1/2 teaspoon instant coffee granules, such as Nescafé \n1/2 teaspoon kosher salt \n1/4 cup all-purpose flour, plus extra for the pan \nSweetened whipped cream, vanilla ice cream, or crème fraîche, for serving \nInstructions:\nPreheat the oven to 350 degrees F. Butter and flour an 8-inch springform pan.\nPlace a large heatproof bowl over a pot of simmering water, making sure the water doesn\\u2019t touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat and set aside.\nFirst, whisk the sugar into the chocolate mixture, then whisk in the eggs, coffee, and salt, whisking until the mixture is combined and smooth. Sprinkle on the flour and fold it in with a rubber spatula until it\\u2019s incorporated.\nPour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes (see Cook's Note), until the top puffs up and cracks and the cake doesn\\u2019t wobble when you jiggle the pan. (A toothpick will not come out clean.) Remove from the oven and cool completely on a baking rack. The cake will deflate as it cools. Run a small knife around the cake and remove the sides of the pan. Cut the cake in wedges and serve warm or at room temperature with sweetened whipped cream, vanilla ice cream, or crème fraîche.\n", + "ingredients_alternatives": "Unsalted butter: duck fat, goose fat, coconut oil\nBittersweet chocolate: dark chocolate, semisweet chocolate\nSugar: maple syrup, agave nectar\nEggs: duck eggs, quail eggs\nInstant coffee granules: espresso powder, cold brew coffee\nKosher salt: Himalayan pink salt, Maldon salt\nFlour: whole wheat flour, spelt flour\nWhipped cream: heavy cream, Greek yogurt, sour cream\nIce cream: coconut ice cream, cashew ice cream\nCrème fraîche: sour cream, yogurt" + }, + { + "recipe": "Lamb Chops with Garlic and Rosemary\n8 (6-ounce) loin lamb chops, fat trimmed\nKosher salt and freshly ground black pepper\n2 tablespoons vegetable oil\n2 cloves garlic, smashed\n1 cup dry red wine\n1 teaspoon minced fresh rosemary leaves\n1 cup chicken broth, low-sodium canned\n2 tablespoons unsalted butter, cut into bits\n2 teaspoons whole-grain mustard\n2 tablespoons heavy cream\nInstructions:\nHeat a large skillet over medium-high heat. Dry the lamb chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay chops in the pan and cook, turning once, until an instant-read thermometer inserted into the sides of the lamb registers 125 degrees F, about 4 minutes per side. After cooking the lamb on each side, stand it up on it's edges to brown the sides as well, about 2 minutes more. Reduce the heat if needed so the browned bits remaining in the pan don't burn. Remove chops from the skillet and set aside in a warm place.\nPour off all but 1 1/2 tablespoons fat from the skillet. Add the garlic and cook, tilting the skillet to keep the garlic submerged in the fat, and cook until golden, about 1 minute. Add the wine and rosemary, stirring up browned bits from the bottom of the pan, and simmer over high heat until syrupy, about 3 to 4 minutes. Add the chicken broth and cook until reduced by about half, another 5 to 6 minutes. Remove pan from the heat and briskly whisk in the butter. When the butter has incorporated, whisk in the mustard and heavy cream. Season with additional salt and pepper.\nServe 2 chops per person with the sauce.\n", + "ingredients_alternatives": "Lamb chops: steak, pork chops, chicken breast\nKosher salt and Black pepper: coarse salt, Himalayan pink salt\nVegetable oil: olive oil, avocado oil\nGarlic: shallots, scallions\nDry red wine: white wine, sparkling water\nRosemary leaves: thyme, oregano\nChicken broth: vegetable broth, chicken noodle soup\nUnsalted butter: goat cheese, ghee\nWhole-grain mustard: Dijon mustard, honey mustard\nHeavy cream: half-and-half, heavy whipping cream" + }, + { + "recipe": "Mustard Pork Chops\n2 pork chops, about 1-pound total weight\n2 teaspoons infused oil\n1/2 cup hard cider\n1 tablespoon grain mustard\n1/3 cup heavy cream\nInstructions:\nI love the old French favourites, the sorts that evoke not the supercilious waiter and theatrically removed silvered dome of the big name restaurants, but rather the small town bistro, all warm wood and rough red.\nThis is possibly the easiest route to a proper, filling and yet strangely delicate dinner. The pork is cooked for just enough time to take away pinkness but ensure tenderness within, and gloriously scorched without. The mustard, cider and cream add comfort and piquancy. To soak up the gorgeous juices, and to serve as a fantastically quicktime potato substitute, I serve up gnocchi alongside. You could always add a little lemony fennel, sliced thinly, or a green salad if you're in the mood.\nCut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner.\nHeat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Remove them to a warmed plate.\nPour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so then add the mustard and stir in the cream.\nLet the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you're having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plates.\n", + "ingredients_alternatives": "Pork chops: chicken breasts, steak, fish fillets\nInfused oil: truffle oil, balsamic vinegar, soy sauce\nHard cider: apple cider, pear cider\nGrain mustard: whole wheat bread crumbs, panko bread crumbs\nHeavy cream: half-and-half, heavy whipping cream" + }, + { + "recipe": "Blackened Chutney Halibut: \\Chutbut\\\n6 halibut fillets, cut to 1/2 to 3/4-inch thickness (1/2 pound to 1 pound per person)\nCajun Spice, recipe follows\n1 stick butter, clarified\nMango Chutney, recipe follows\n2 to 3 teaspoons cayenne pepper, to taste\n1 teaspoon dry mustard\n2 teaspoons garlic powder or granulated garlic\n2 teaspoons onion powder\n1 teaspoon celery salt\n1/2 teaspoon ground thyme\n1 teaspoon ground pink or white pepper peppercorns\n1 teaspoon ground black pepper\n1 teaspoon salt\n2 tablespoons fresh ginger, minced\n2 to 4 fresh mangoes, chopped (can substitute kiwi, peach or cantaloupe)\n1 cup dried cranberries (recommended: Craisins)\n1 small lemon, zested\n1 cup brown sugar\n1 cup cider vinegar\nDash ground cloves\n1/2 teaspoon ground coriander\n1 teaspoon ground cinnamon\nInstructions:\nHeat a cast iron skillet directly over hot coals in a barbecue until smoky hot. Alternatively, heat the skillet on the stove over high heat until very hot. Sprinkle Cajun Spice on the fish, or, for a more robust flavor, dredge the fillets in the Cajun Spice, coating both sides of fish. When the pan is hot, pour approximately 2 tablespoons of clarified butter into pan, and reduce heat to medium-high. Carefully add as many fillets as will fit in the skillet, leaving at least 1/2-inch in between each. Cook the fish for approximately 2 minutes on the first side, and then flip the fillets with a fish spatula. While flipping the fish, add another 1 to 2 tablespoons clarified butter to the pan, and sear the fish on the second side for 1 to 2 minutes, or until the fish is cooked through. Repeat with remaining fish fillets, adding more butter as needed.\nServe the halibut on a bed of white or wild rice. Pour the Mango Chutney over the fish, and serve with a green salad on the side.\nCombine all ingredients together in a bowl, stirring until well mixed. Set aside for dredging fish fillets.\nAdd all ingredients to a medium non-reactive saucepan. Simmer over low heat for 30 minutes. Set aside, and keep chutney warm until ready to serve.\n", + "ingredients_alternatives": "Halibut fillets: cod, snapper, tilapia\nCajun spice: Creole seasoning, paprika, chili powder\nButter: coconut oil, ghee, duck fat\nMango chutney: apricot preserves, fig jam, quince paste\nCayenne pepper: red pepper flakes, sriracha, hot sauce\nDry mustard: whole wheat bread crumbs, panko bread crumbs, sesame seeds\nGarlic powder or granulated garlic: onion powder, dried onion flakes, dehydrated garlic\nOnion powder: dried onion flakes, dehydrated onion, caramelized onions\nCelery salt: salt, pepper, dried celery leaves\nThyme: rosemary, oregano, basil\nPeppercorns: black pepper, white pepper, pink peppercorns\nSalt: kosher salt, sea salt, Himalayan pink salt\nFresh ginger: turmeric, cumin, coriander\nMangos: pineapples, bananas, apples\nCranberries: blueberries, cherries, raisins\nLemon zest: lemon juice, orange zest, grapefruit zest\nBrown sugar: maple syrup, honey, agave nectar\nCider vinegar: apple cider vinegar, balsamic vinegar, white wine vinegar\nDash ground cloves: nutmeg, cardamom, star anise" + }, + { + "recipe": "Fried Turkey Breast\nOne boneless, skin-on turkey breast (3 1/2 pounds)\nKosher salt and freshly ground black pepper \nCanola oil, for frying\nInstructions:\nOne hour before frying, place the turkey breast on a baking sheet, sprinkle liberally with salt and pepper, and let sit at room temperature.\nTo figure out how much oil you will need for frying, put the breast in a large pot and cover with water by 3 inches; the pot should be large enough that the water comes no more than halfway up the sides. Remove the breast and check the water level -- that is how much oil you will need.\nDry the pot and add the oil. Heat to 350 degrees F on a deep-frying thermometer.\nPat the breast dry with paper towels. Using heat-resistant gloves (to protect yourself from burns), SLOWLY and CAREFULLY lower it into the hot oil.\nFry until golden brown and the internal temperature reaches 160 degrees F on an instant-read thermometer, 15 to 20 minutes. Remove to a paper towel-lined baking sheet and season with a bit more salt. Let rest for 5 minutes before slicing.\n", + "ingredients_alternatives": "Turkey breast: chicken breast, pork tenderloin, beef brisket\nKosher salt: sea salt\nFreshly ground black pepper: black pepper\nCanola oil: vegetable oil, peanut oil" + }, + { + "recipe": "Tea Bar\nMint, and Earl Grey teas\nAmaretto liqueur\nSimple syrup, recipe follows\nCandied lemon peel, recipe follows\nWhipped cream, recipe follows\n3 cups water\n1 cup fresh mint, bruised wiht the back of a spoon. \n1/2 cup water\n1 cup sugar\n2 lemons\n1 cup simple syrup, recipe above\n1 cup heavy cream, chilled\n2 tablespoons powdered sugar\n1/2 teaspoon vanilla extract\nInstructions:\nOn a large serving tray, arrange the teapots alongside the bottle of liqueur, a small pitcher of simple syrup, the bowl of whipped cream, and a plate of the candied lemon peel.\nInvite guests to sample different teas and flavor them as they desire.\nBring water to a boil. Turn off heat. Add bruised mint leaves and allow to steep. \nIn a saucepan combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator. Cook's note: For the afternoon tea, make a double batch of simple syrup. Reserve half for the tea bar and use the other half to make the candied lemon peel. \nUsing a vegetable peeler cut the yellow part of the lemon from the stem end down to the navel end, forming long 3/4 to 1-inch strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels, 2 more times, in the saucepan with fresh boiling water and rinsing under cold water. In the same pan combine the peels with 1 cup of simple syrup. Simmer over medium-low heat until the peels are soft, about 15 minutes. Using tongs, transfer the peels to parchment paper to dry slightly, about 1 hour. \nUsing an electric mixer, whip the cream in a large bowl until soft peaks form. Add the sugar and the vanilla and beat to combine. Transfer the whipped cream to a serving bowl. (The whipped cream can be made up to 2 hours ahead. Cover and refrigerate.) \n", + "ingredients_alternatives": "Mint: basil, lemon balm, lavender\nEarl Grey tea: green tea, jasmine tea, chamomile tea\nAmaretto liqueur: limoncello, frangelico, kumquat liqueur\nSimple syrup: honey, agave nectar, maple syrup\nCandied lemon peel: orange peel, grapefruit peel\nWhipped cream: heavy cream, half-and-half, coconut cream\nWater: sparkling water, seltzer water, tonic water\n\nNote: The alternatives provided are just suggestions and may not be suitable for every recipe or occasion." + }, + { + "recipe": "Banana and Strawberries Delight\n1 1/2 cups granulated sugar\n1 1/2 sticks (3/4 cup) unsalted butter, softened, plus for greasing the pans\n1 tablespoon pure vanilla extract\n3 eggs \n2 ripe bananas, mashed \n2 1/4 cups all-purpose flour, plus for flouring the pans\n1 teaspoon baking soda \n1/4 teaspoon kosher salt \n3/4 cup sour cream \nPinch kosher salt\n1 pound confectioners' sugar \n1 teaspoon pure vanilla extract \n1/2 cup pasteurized egg whites \n8 sticks (4 cups) unsalted butter, softened \n1/2 cup fresh strawberries, chopped \nInstructions:\nFor the cake: Preheat the oven to 350 degrees F. Grease and flour two 8-inch round cake pans.\nCream the granulated sugar and butter with an electric mixer until light and fluffy. Mix in the vanilla, eggs and bananas. In a separate bowl, mix the flour, baking soda and salt. Mix the flour mixture into the butter mixture, alternating with the sour cream--do not overmix. Pour the batter into the prepared cake pans and bake until a tester comes out clean, 20 to 25 minutes. Let the cakes cool before removing from the pans.\nFor the buttercream: In a stand mixer with the paddle attachment, mix the salt, confectioners' sugar, vanilla and egg whites for 5 minutes on medium-high speed. Add the butter, little by little, and mix for 10 minutes. Fold in the chopped strawberries.\nTo assemble the cake: Using a serrated knife, cut the top dome off of the cakes to make them level. Cut one of the cakes in half horizontally to form 2 layers. Repeat with the second cake for 4 layers total. Place one cake layer on a serving plate and spread buttercream on top. Stack a second layer on top and spread buttercream on top. Repeat with the remaining 2 layers. Using an offset spatula, spread buttercream on the outside of the cake. Smooth using up and down strokes, and then scrape off any excess buttercream.\n", + "ingredients_alternatives": "Sugar: brown sugar, honey, maple syrup\nButter: coconut oil, ghee, vegetable shortening\nVanilla Extract: almond extract, lemon extract\nEggs: duck eggs, goose eggs\nBananas: apples, pears\nFlour: whole wheat flour, spelt flour\nBaking Soda: baking powder, bicarbonate of soda\nSour Cream: heavy cream, yogurt\nKosher Salt: Himalayan pink salt, sea salt\nConfectioners' Sugar: powdered sugar, granulated sugar\nVanilla Extract: almond extract, lemon extract\nPasteurized Egg Whites: egg whites from a carton, egg substitute\nUnsalted Butter: coconut oil, ghee, vegetable shortening" + }, + { + "recipe": "Basil-Tuna Panzanella\n8 cups 1-inch baguette cubes, stale or toasted (about 8 1/2 ounces)\n2 pounds ripe tomatoes, cut into 1-inch pieces (about 4 cups)\n1 cup chopped fresh basil\n1 cup sliced celery\n1 cup drained and rinsed canned chickpeas\n1 cup sliced Persian or hothouse cucumbers\n1 cup drained and flaked canned tuna\n1/4 cup capers\n1/4 cup red wine vinegar\n1 teaspoon Dijon mustard\n3/4 cup olive oil\nKosher salt and freshly ground black pepper\nInstructions:\nPut the bread cubes in a large bowl and add the tomatoes, basil, celery, chickpeas, cucumbers, tuna and capers and toss to combine.\nWhisk the vinegar and Dijon mustard together in a medium bowl. Whisk in the oil.\nPour the dressing over the ingredients in the bowl and toss to combine. Season with salt and pepper and toss again. \n", + "ingredients_alternatives": "Baguette: crusty bread, ciabatta, pita bread\nTomatoes: grape tomatoes, cherry tomatoes, plum tomatoes\nBasil: parsley, cilantro, dill\nCelery: bell peppers, zucchini, squash\nChickpeas: kidney beans, black beans, lentils\nCucumbers: yellow squash, zucchini, eggplant\nTuna: salmon, swordfish, tilapia\nCapers: olives, pickles, artichokes\nRed wine vinegar: white wine vinegar, apple cider vinegar, balsamic vinegar\nDijon mustard: whole wheat bread, crackers, pretzels" + }, + { + "recipe": "Arctic Char in a Broth with Cabbage and Mushrooms\n1 cup chicken broth\n1 ounce butter\n1 small arctic char, 2/3 pound\n1 tablespoon olive oil\n1 tablespoon balsamic vinegar\n1 head green savoy cabbage\n2 ounces wild mushrooms\n2 pieces smoked bacon in large dice\nInstructions:\nClean the head of the cabbage by removing all the leaves and the hard stems on it. Blanch quickly in boiling water and refresh it in cold water. Clean the wild mushrooms. In a medium pot over low heat sweat the bacon and add the cabbage mix everything together until the cabbage gets very soft add the mushrooms sweat some more the add the chicken broth. Let simmer slowly until the cabbage is very soft. Add a little bit of butter and finish cooking everything. In a saute pan over high heat add oil, sear the char skin side down only. Cook the char until, medium rare .\nFinish the cabbage with a little drop of balsamic vinegar. Place the cabbage on a platter and serve the char on top .\nServe very hot.\n", + "ingredients_alternatives": "Chicken broth: vegetable broth, chicken stock\nButter: ghee, coconut oil\nArctic char: salmon, trout\nOlive oil: avocado oil, grapeseed oil\nBalsamic vinegar: red wine vinegar, white wine vinegar\nGreen savoy cabbage: kale, collard greens\nWild mushrooms: shiitake mushrooms, cremini mushrooms\nSmoked bacon: prosciutto, serrano ham" + }, + { + "recipe": "Anti-Dandruff Hair Oil\n6 tablespoons fresh rosemary, washed and chopped\n3 tablespoons fresh lavender, washed and chopped\n3 tablespoons fresh thyme, washed and chopped \n1 cup plus 1 tablespoon coconut oil\n20 drops peppermint essential oil\nInstructions:\nPlace the rosemary, lavender and thyme in a glass heatproof bowl. Stir in the coconut oil. Cover the bowl with a lid and place over a pan of boiling water to create a double boiler. Heat over medium-low heat for 1 hour. Let cool. When cool, stir in the peppermint essential oil. Strain and pour the hair oil into bottles. Apply 1 tablespoon to hair and massage well into the scalp. Wrap hair in a towel and leave for 30 minutes. Then wash hair a couple of times with normal shampoo to get the oil out completely. Use 3 times a week for the first 2 weeks, and once a week as a preventative measure. Avoid the eye area, and if you feel any discomfort, wash off immediately. The oil will keep for up to 1 year in a cool dark place.\n", + "ingredients_alternatives": "Rosemary: oregano, sage, marjoram\nLavender: lemon balm, chamomile, hibiscus\nThyme: oregano, rosemary, savory\nCoconut oil: olive oil, avocado oil, grapeseed oil\nPeppermint essential oil: spearmint, eucalyptus, wintergreen" + }, + { + "recipe": "Italian Egg and Pasta Scramble\n1/2 cup orzo pasta\n10 large eggs\n1/2 teaspoon salt\n1/4 teaspoon freshly ground black pepper\n2 ounces smoked mozzarella, cut into 1/2-inch cubes\n2 tablespoons thinly sliced fresh basil leaves\n1 tablespoon butter\n4 ounces pancetta, coarsely chopped\n1/2 cup chopped onion\n8 thin asparagus stalks, trimmed, cut crosswise into 1/2-inch pieces\nInstructions:\nBring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes. Drain the orzo.\nWhisk the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside.\nMelt the butter in a large nonstick skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 2 minutes. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the orzo and stir to coat. Add the egg mixture. Using a rubber spatula, stir the mixture until the eggs are softly set, about 4 minutes.\nTransfer the egg mixture to a serving bowl and serve.\n", + "ingredients_alternatives": "Orzo pasta: quinoa, brown rice, farro\nEggs: duck eggs, goose eggs, chicken eggs\nSalt: Himalayan pink salt, kosher salt\nBlack pepper: white pepper, pink peppercorns\nSmoked mozzarella: burrata, scamorza, taleggio\nBasil: lemon balm, tarragon, chives\nButter: ghee, coconut oil, olive oil\nPancetta: prosciutto, serrano ham, bacon\nOnion: shallots, scallions, red onion\nAsparagus: brussels sprouts, broccoli, cauliflower" + }, + { + "recipe": "Chocolate Pound Cake and Neapolitan Baked Alaska\n1 block carton (1/2 gallon) Neapolitan ice cream\n4 (1-inch thick) slices chocolate swirl pound cake\n3 egg whites\n1/2 teaspoon cream of tartar\n1/3 cup sugar\nInstructions:\nLine an (8 1/2 by 4 1/2 by 2 1/2-inch) metal loaf pan with 2 layers of plastic wrap, allowing 3 inches of plastic to hang over pan sides. Cut ice cream block in half crosswise, and then press the layer of pound cake slices into the bottom of the pan. Add half of ice cream and then add the remaining cake to sandwich the ice cream. Fold plastic overhang atop cake to cover. Freeze for 4 hours, or until frozen solid.\nWrap hot damp towels around pan sides to loosen cake and ice cream from pan. Fold back plastic from atop cake. Invert a baking dish or large flame-proof plate atop cake. Holding baking dish and pan together, invert cake into dish. Remove pan; keep cake covered with plastic wrap. Freeze while preparing meringue.\nPreheat oven to 450 degrees F.\nBeat egg whites in the bowl of an electric mixer until frothy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar and beat until stiff peaks form. Remove plastic from cake. Spread meringue over cake, covering cake and ice cream and completely sealing meringue to dish. Bake until meringue is lightly brown and just set, about 3 minutes. Cut into slices and serve immediately.\n", + "ingredients_alternatives": "Neapolitan ice cream: vanilla ice cream, chocolate ice cream, strawberry ice cream\nChocolate swirl pound cake: yellow cake, red velvet cake, carrot cake\nEgg whites: whole eggs, egg yolks\nCream of tartar: cornstarch, flour\nSugar: honey, maple syrup" + }, + { + "recipe": "Blended Coffee Frappe\n2 cups small ice cubes\n1 cup brewed strong espresso, cooled\n1/2 cup milk \n3 tablespoons superfine sugar\n1/4 teaspoon pure vanilla extract\nWhipped cream and caramel sauce, for topping\nInstructions:\nPut the ice, espresso, milk, sugar and vanilla in a blender. Blend until thick and smooth. Pour into two tall glasses and top with whipped cream and a drizzle of caramel sauce.\n", + "ingredients_alternatives": "Ice cubes: crushed ice, ice water\nEspresso: coffee, brewed coffee\nMilk: half-and-half, heavy cream\nSugar: brown sugar, granulated sugar\nVanilla extract: almond extract, coconut extract\nWhipped cream: heavy cream, whipped coconut cream\nCaramel sauce: dulce de leche, chocolate syrup" + }, + { + "recipe": "Fallen Chocolate Pecan Cake\n1/4 cup pecans (1-ounce)\n3 tablespoons all purpose flour\n3 ounces bittersweet or semisweet chocolate, chopped fine\n1/2 cup unsweetened Dutch Process cocoa powder\n1 cup sugar\n1/2 cup boiling water\n2 egg yolks\n1 tablespoon Bourbon\n4 egg whites, at room temperature\nScant 1/4 teaspoon cream of tartar\n2 to 3 teaspoons powdered sugar\nInstructions:\n8-inch round spring form pan, 2 1/2 inches deep\nPosition oven rack in the bottom third of the oven and preheat to 375. Spray the bottom and sides of the pan very lightly with vegetable oil spray.\nIn a clean dry food processor or blender, pulverize pecans and flour until the mixture resembles the texture of fine meal. Set aside.\nIn a large mixing bowl, combine chopped chocolate, cocoa, and 3/4 cup sugar. Add boiling water and whisk until chocolate is completely melted. Whisk in egg yolks and Bourbon. Set aside.\nCombine egg whites with cream of tartar in a medium mixing bowl. Beat on medium speed until soft peaks form. Gradually sprinkle in remaining sugar and beat on high speed until stiff but not dry. Whisk the flour and almonds into the chocolate mixture. Fold about one quarter of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites. Scrape batter into prepared pan; level the top if necessary.\nBake 30 to 35 minutes or until toothpick or wooden skewer plunged into the center comes out with a few moist crumbs clinging to it. Cool in the pan, on a wire rack. Cake will sink like a souffle and the top crust may be broken and uneven. Cooled cake may be covered and stored at room temperature or in the refrigerator one day ahead or frozen up to two months.\nTo unmold and serve: Detach the cake from the pan by sliding a small knife around the sides of the cake, pressing close to the sides of the pan. Release the spring and remove the pan sidesif the cake edges crack or break, do not eat or discard the pieces! Leave the cake on the bottom of the springform and transfer it to a serving dish. Gently replace any broken crust pieces. Sieve powdered sugar very lightly over the top to highlight the uneven surface and give the cake a rustic and appetizing appeal!\n", + "ingredients_alternatives": "Pecans: walnuts, hazelnuts\nFlour: almond flour, coconut flour\nChocolate: dark chocolate, milk chocolate\nCocoa powder: unsweetened cocoa nibs, cacao nibs\nSugar: maple syrup, honey\nWater: coconut water, almond milk\nEgg yolks: duck eggs, goose eggs\nBourbon: rum, brandy\nEgg whites: aquafaba, meringue powder\nCrema de tartar: cornstarch, arrowroot powder\nPowdered sugar: confectioners' sugar, icing sugar" + }, + { + "recipe": "Ancho Chile Chocolate Brownie\n1/2 cup unsweetened chocolate\n1/2 cup semisweet chocolate\n1 cup butter\n1/2 cup sugar\n1 cup brown sugar\n4 eggs, beaten\n2 teaspoons vanilla\n1 1/2 cups flour\nPinch salt\n1/2 teaspoon baking powder\n1 cup pecans\n4 tablespoons ancho chile powder\nCajeta Sauce, recipe follows\nSifted cocoa powder\n1 quart goats milk, cows milk or a mixture of both\n1 cup sugar\n1 tablespoon light corn syrup\n1 small cinnamon stick\n1/4 teaspoon baking soda\n1 tablespoon cream sherry, rum or brandy\nInstructions:\nPreheat oven to 375 degrees. Melt chocolate and butter in double boiler, add sugar, brown sugar, eggs and vanilla. Place chocolate mixture in a mixing bowl and fold in flour, salt and baking powder. Add pecans and chile powder. Pour mixture into a deep 9 by 13 greased pan and bake in oven for 1 hour or until toothpick inserted in center comes out clean. Cut into 3-inch squares. Serve with Cajeta Sauce, cinnamon ice cream, and sifted cocoa powder.\nStir together the milk, sugar, corn syrup, and cinnamon stick in medium size heavy pot or Dutch oven. Bring to a boil. Dissolve the baking soda in 1 tablespoon water, remove the milk from the heat, and stir in the soda mixture, having a spoon ready to stir the mixture down if it bubbles up. Cook, stirring frequently, over medium heat, until the mixture thickens into a pale-gold syrup, about 25 minutes. At this point, begin stirring very frequently as the mixture thickens into a caramel-brown syrup that's the consistency of maple syrup, about 10 minutes more. Strain the cajeta sauce through a fine mesh strainer set over a large measuring cup. Let cool for a few minutes, then stir in the sherry, rum or brandy (plus a little water, if necessary, to bring it to 1 1/2 cups). Refrigerate covered. When cold, the cajeta sauce should have the consistency of thin corn syrup.\n", + "ingredients_alternatives": "Unsweetened chocolate: dark chocolate, bittersweet chocolate\nSemisweet chocolate: milk chocolate, white chocolate\nButter: coconut oil, shea butter\nSugar: maple syrup, agave nectar\nBrown sugar: muscovado sugar, turbinado sugar\nEggs: duck eggs, quail eggs\nVanilla: almond extract, lemon verbena\nFlour: whole wheat flour, spelt flour\nSalt: Himalayan pink salt, kosher salt\nBaking powder: baking soda, cornstarch\nPecans: walnuts, hazelnuts\nAncho chile powder: smoked paprika, chipotle powder\nCajeta Sauce: sweetened condensed milk, dulce de leche\nCocoa powder: Dutch-processed cocoa powder, natural cocoa powder\nGoat's milk: cow's milk, almond milk, soy milk\nLight corn syrup: honey, maple syrup\nCinnamon stick: ground cinnamon, nutmeg\nBaking soda: bicarbonate of soda, cream of tartar\nCreme sherry, rum or brandy: Grand Marnier, Cognac" + }, + { + "recipe": "Mexican Poutine\n2 duck confit legs\n1/4 cup duck fat\nZest of 1 orange\n1 pound Mexican chorizo, removed from casing\n2 cups heavy cream\n1/2 cup shredded white Cheddar\n1/2 cup shredded yellow Cheddar\n1 poblano chile\n2 tomatoes, chopped\n1/2 jalapeno, seeded and chopped\n1/2 white onion, chopped\n2 tablespoons chopped fresh cilantro\nKosher salt and freshly ground black pepper\nOne 32-ounce bag frozen crinkle-cut fries, cooked according to package directions\n1 cup cheese curds\n1/2 cup Cotija\n1/4 cup fresh cilantro leaves\nInstructions:\nFor the duck: Remove the duck meat from the bones and discard the bones. Add the duck fat to a medium skillet over medium-high heat and cook, stirring, until warm. Add the duck meat and orange zest and fry, stirring occasionally, until heated through and slightly crispy, about 10 minutes. Remove and set aside.\nFor the chorizo: Cook the chorizo in the same skillet until brown and crispy, about 10 minutes. Remove and set aside.\nFor the cheese sauce: Bring the heavy cream to a boil in a medium saucepan. Turn off the heat and add both cheeses. Meanwhile, char the poblano under the broiler or on the flame of a gas grill until the skin is blackened all over, about 4 minutes. Cool, then peel, dice and stir into the sauce. Set aside. \nFor the pico de gallo: Mix together the tomatoes, jalapeno, onion and cilantro in a medium bowl. Season to taste with salt and pepper.\nFor the poutine: Preheat the oven to 325 degrees F.\nLayer the cheese sauce, chorizo, fries, cheese curds, duck, more cheese sauce, pico de gallo and more fries in a heatproof serving dish. Bake until heated through, about 15 minutes. Garnish with the Cotija and cilantro and serve. \n", + "ingredients_alternatives": "Duck confit legs: thighs, legs, or drumsticks of other poultry (chicken, turkey, etc.)\nDuck fat: goose fat, lard, or vegetable shortening\nOrange zest: lemon zest, lime zest\nMexican chorizo: Italian sausage, Spanish chorizo, or any other spicy sausage\nHeavy cream: half-and-half, whole milk, or coconut cream\nCheddar cheese: Colby cheese, Monterey Jack cheese, or any other mild cheese\nTomatoes: bell peppers, jalapenos, or any other small red pepper\nJalapeno: serrano pepper, Anaheim pepper, or any other small hot pepper\nOnion: scallions, shallots, or any other small onion\nCilantro: parsley, basil, or any other herb\nKosher salt and black pepper: sea salt and freshly ground black pepper\nFrozen crinkle-cut fries: regular french fries, sweet potato fries, or any other type of fry\nCheese curds: mozzarella cheese, provolone cheese, or any other mild cheese\nCotija: Parmesan cheese, Pecorino Romano cheese, or any other hard, aged cheese" + }, + { + "recipe": "Onion-and-Pepper Pork Chops\n4 thick center-cut pork chops (about 8 ounces each)\n2 tablespoons all-purpose flour\nKosher salt and freshly ground pepper\n3 tablespoons extra-virgin olive oil\n2 bell peppers (1 green, 1 red), thinly sliced\n1 large onion, thinly sliced\n4 cloves garlic (2 chopped, 2 grated)\n2 pepperoncini, chopped, plus 2 tablespoons of the brine\n1 cup low-sodium chicken broth\n4 tablespoons unsalted butter, at room temperature\n1 loaf Italian bread, split lengthwise\n2 tablespoons roughly chopped fresh parsley\nInstructions:\nDust the pork chops on both sides with the flour; season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over high heat. Add the pork chops and cook until golden brown, 4 minutes. Flip; cook until lightly golden on the other side, 2 more minutes. Remove to a plate.\nReduce the heat to medium high; heat the remaining 1 tablespoon olive oil in the skillet. Add the bell peppers, onion, chopped garlic, pepperoncini, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 10 minutes. Stir in the pepperoncini brine and chicken broth. Return the pork to the skillet. Reduce the heat to medium low; cook, flipping the pork halfway through, until cooked through and the liquid is reduced, 5 minutes.\nMeanwhile, preheat the broiler. Combine the butter, grated garlic and 1/4 teaspoon salt; spread on the bread. Transfer to a baking sheet and broil until toasted, 1 minute. Slice the bread and sprinkle with the parsley. Serve with the pork chops and vegetables.\n", + "ingredients_alternatives": "Pork chops: steak, chicken breast, fish fillets\nFlour: cornstarch, arrowroot powder\nOlive oil: avocado oil, grapeseed oil, walnut oil\nKosher salt: sea salt\nFreshly ground pepper: black pepper\nBell peppers: jalapenos, habaneros\nOnion: scallions, shallots\nGarlic: shallots, green onions\nPepperoncini: capers, pickled peppers\nChicken broth: vegetable broth, chicken stock\nButter: ghee, coconut oil\nItalian bread: crusty baguette, ciabatta\nParsley: cilantro, basil, dill" + }, + { + "recipe": "Mini Sausage Meatball Minestra\n3 tablespoons extra-virgin olive oil\n1 1/4 pounds bulk sweet Italian sausage\n1 onion, chopped\n3 to 4 garlic cloves, chopped\n2 large heads escarole, trimmed, washed, and chopped\nSalt and freshly ground black pepper\nFreshly grated nutmeg\n1 (15-ounce) can cannellini beans, drained\n2 quarts chicken stock\n2 cups short cut pasta, such as mini penne or ditalini\nGrated Pecorino Romano\nCrusty bread\nInstructions:\nHeat 1 tablespoon of the extra-virgin olive oil in a large skillet over medium-low heat. Roll the sausage into walnut-sized meatballs. Drop them into the skillet and brown on all sides, then remove them to a plate.\nHeat the remaining 2 tablespoons extra-virgin olive oil in a large pot over medium heat. Saute the onion and garlic for 5 minutes, then add the escarole and season with salt, pepper, and nutmeg, to taste. Cook until the escarole has wilted. Add the beans and cook until heated through. Stir in the stock and bring to a boil, then add the pasta and cook to al dente.\nReturn the meatballs back to the pot for the last 4 minutes of cooking. Adjust the seasonings and ladle into serving bowls. Heavily sprinkle each serving with cheese and serve with crusty bread for mopping.\n", + "ingredients_alternatives": "Olive oil: grapeseed oil, avocado oil\nItalian Sausage: Chorizo, Kielbasa, Merguez\nOnion: shallots, scallions, leeks\nGarlic: shallots, green onions, spring onions\nEscarole: kale, collard greens, mustard greens\nNutmeg: cinnamon, allspice, cardamom\nCannellini Beans: Great Northern beans, navy beans, chickpeas\nChicken Stock: vegetable broth, chicken broth, fish stock\nShort Cut Pasta: ditalini, penne rigate, macaroni\nPecorino Romano: Parmesan cheese, Asiago cheese, Grana Padano" + }, + { + "recipe": "Chicken Chasseur (Hunter-Style Chicken) with Creamy Polenta with Gruyere and Parmesan\nCanola oil\n1/2 chicken, cut into pieces (thigh, leg, 1 breast cut in half with wing attached)\nKosher salt and freshly ground black pepper\n12 to 13 cremini mushrooms, stems removed and caps cut into 1/8ths\n1 large shallot, finely diced\n2 tablespoons tomato paste\n1/2 cup dry white wine\n2 tablespoons cognac\n1 to 1 1/2 cups chicken stock\n1 to 2 tablespoons cold butter\nFinely chopped fresh tarragon\nCreamy Polenta with Gruyere and Parmesan, for serving, recipe follows\nFresh chervil sprigs, for garnish\n5 cups low-sodium chicken stock\n1 cup quick-cooking polenta \n1/4 cup heavy cream\n1/2 cup grated gruyere\n1/2 cup grated Parmesan\nKosher salt and freshly ground black pepper\nInstructions:\nHeat a few tablespoons of oil in a Dutch oven over high heat. Sprinkle the chicken pieces on both sides with salt and pepper. Place the chicken in skin-side down and cook until golden brown. Turn the chicken over and brown the other side. Remove the chicken to a baking sheet or plate and set aside.\nAdd the mushrooms, season with salt and pepper and saute until golden brown. Remove the mushrooms from the pan. Add a touch more canola oil and add the shallots and cook for 30 seconds. Add 1 tablespoon of the tomato paste and cook for 1 to 2 minutes. Add the white wine and cognac and reduce for 4 to 5 minutes. Add the stock and bring to a boil. Add the mushrooms and nestle the chicken into the sauce, skin-side up. Reduce the heat to a simmer, cover and cook until the chicken is cooked through, about 15 minutes.\nOnce the chicken is cooked, remove it from the pan and put on a plate. Taste the sauce. Add 1 more tablespoon tomato paste and whisk to combine. Add the butter to enrich the sauce. Check the seasoning. Add the tarragon and stir to combine.\nServe the sauce with the chicken and some of the Creamy Polenta with Gruyere and Parmesan. Garnish with a couple sprigs of chervil.\nAdd the stock to a medium saucepan and bring to a boil over high heat. Add the polenta in a fine stream, whisking constantly with a wire whisk. Once all the polenta has been added, reduce the heat to low and cover the pan. Stir the mixture, using a wooden spoon, every 5 minutes and continue cooking until all the liquid has been absorbed and the mixture is very creamy, 10 to 15 minutes.\nRemove from the heat and stir in the heavy cream and cheeses until combined. Taste and season with salt and pepper.\n", + "ingredients_alternatives": "Canola oil: vegetable oil, olive oil\nChicken: pork, beef, turkey\nKosher salt and freshly ground black pepper: salt and pepper\nMushrooms: shiitake mushrooms, cremini mushrooms\nShallot: onion, scallion\nTomato paste: tomato sauce, pasta sauce\nWhite wine: red wine, sparkling water\nCognac: brandy, rum\nChicken stock: vegetable broth, chicken broth\nButter: margarine, ghee\nTarragon: basil, parsley\nPolenta: cornmeal, arrowroot powder\nCreamy Polenta with Gruyere and Parmesan: goat cheese, feta cheese\nGarnish: parsley, chives\nLow-sodium chicken stock: chicken broth, vegetable broth\nQuick-cooking polenta: instant polenta, cornmeal\nHeavy cream: half-and-half, milk\nGruyere: gouda cheese, cheddar cheese\nParmesan: parmesan cheese, romano cheese" + }, + { + "recipe": "Wasabi Crusted Scallops\n1 tablespoon canola oil\n1 cup minced shallot\n3 tablespoons minced fresh ginger\n1 tablespoon minced fresh garlic\n2 tablespoons sesame oil\n1 cup plum wine or dry sherry\n2 cups lobster stock, fish stock, or chicken stock\n20 ounces unsweetened coconut milk\n2 tablespoons sweet chile sauce*\n3 cups mango puree, or 5 very ripe mangos peeled and pureed\n2 limes, juiced\nKosher salt\n1/4 cup whole mustard seeds\n3 tablespoons coriander seeds\n1 tablespoon black peppercorns\n3 cups wasabi peas*\nWasabi powder\nKosher salt\n12 large sea scallops\nVegetable oil, for searing\nInstructions:\nTo make the coulis: Heat the canola oil over medium heat in a medium saucepan. Add the shallots, ginger, and garlic and cook, stirring frequently until the shallots are translucent, about 5 minutes. Add the sesame oil, plum wine, lobster stock, coconut milk, sweet chili sauce, and simmer until the flavors blend and the mixture reduces by about one-quarter, about 8 minutes. Add the mango puree and season with lime juice and salt. Simmer for another 3 to 5 minutes then strain and set aside in a warm place.\nTo make the crust: In a spice grinder or mortar, grind the mustard and coriander seeds with the peppercorns and wasabi peas. Adjust the seasoning with wasabi powder and salt.\nShortly before serving roll the scallops in the crust. Heat the oil in a large skillet over medium-high heat. Add the scallops and cook until they begin to crisp then flip. Cook the scallops until they are crisp on all sides. Spoon the scallops onto warm plates. Spoon coulis around the scallops and serve.\n", + "ingredients_alternatives": "Canola oil: avocado oil, grapeseed oil, sunflower oil\nMinced shallot: red onion, scallions, leeks\nMinced fresh ginger: turmeric, galangal, lemongrass\nMinced fresh garlic: elephant garlic, spring onions\nSesame oil: peanut oil, soybean oil, corn oil\nPlum wine or dry sherry: white wine, sake, mirin\nLobster stock, fish stock, or chicken stock: vegetable broth, chicken broth, beef broth\nUnsweetened coconut milk: full-fat coconut milk, half-and-half, heavy cream\nSweet chile sauce: sriracha, gochujang, hot sauce\nMango puree: pineapple juice, passion fruit juice, guava juice\nLimes, juiced: oranges, grapefruits, tangerines\nKosher salt: sea salt, Himalayan pink salt\nWhole mustard seeds: brown mustard seeds, black mustard seeds\nCoriander seeds: cumin seeds, caraway seeds, fennel seeds\nBlack peppercorns: white peppercorns, pink peppercorns, nutmeg\nWasabi peas: horseradish, mustard greens, arugula\nWasabi powder: cayenne pepper, paprika, smoked paprika" + }, + { + "recipe": "Halloween Peppermint Patties\n3 1/2 cups powdered sugar, plus extra, as needed\n1/4 cup pasteurized liquid egg white product\n1 teaspoon water, plus extra, as needed\n1/4 teaspoon pure peppermint extract\nOrange food coloring, as needed, optional\n2 (4-ounce) bars 53 percent cocoa dark chocolate, chopped into 1/2-inch pieces (recommended: Nestle Chocolatier)\n1 teaspoon vegetable oil\nInstructions:\nLine 2 baking sheets with parchment paper. Set aside.\nIn a stand mixer fitted with a paddle attachment, combine the powdered sugar, egg white product, 1 teaspoon water, peppermint extract and 1 to 2 drops of food coloring, if using. Mix on low speed until smooth. Increase the speed to high and beat until the mixture forms a stiff dough (if the mixture becomes too stiff, add extra water, 1/2 teaspoon at a time and beat until smooth). Put the mixture on a work surface dusted with powdered sugar and roll it into a log about 12-inches long and 1 1/4-inches in diameter. Slice the log into 1/4 to 1/2-inch pieces, form them into balls and flatten into discs. Arrange in single layers on the prepared baking sheets. Let the candies dry, uncovered, at room temperature for 3 hours.\nPut the chocolate and vegetable oil in a small bowl and set it over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Dip 1 half of each candy into the melted chocolate and return them to the parchment paper until the chocolate has set, about 3 hours.\n", + "ingredients_alternatives": "Powdered sugar: granulated sugar, confectioners' sugar\nLiquid egg white product: egg whites, egg substitute\nWater: milk, cream\nPeppermint extract: spearmint extract, wintergreen extract\nFood coloring: red food coloring, blue food coloring\nChocolate: semisweet chocolate, bittersweet chocolate" + }, + { + "recipe": "Killer Crab Cakes and Bitter Salad with Sweet Red Pepper Dressing\n1 starchy potato, peeled and thinly sliced\n2 cloves garlic\nCoarse salt\nHandful fresh flat-lead parsley\nCouple sprigs fresh thyme, leaves finely chopped\n1/2 lemon, zested and juiced\n1/2 teaspoon crushed red pepper flakes\n2 (6-ounce) tubs fresh lump crabmeat, available at fresh seafood counter\n7 tablespoons extra-virgin olive oil, divided\n2 roasted red peppers\n1 small shallot, chopped\n2 teaspoons sugar\n2 tablespoons red wine vinegar\nBlack pepper\n1 small escarole, chopped\n1 small head radicchio, chopped\n1 endive, chopped\nInstructions:\nCook potatoes in boiling water 6 to 7 minutes until tender, drain, scatter across a large flat surface to cool and dry, 5 minutes. Smash the garlic with salt to make a paste and add to potatoes along with thyme, parsley, lemon zest and crushed red pepper flakes. Feel through the crab as you add it to the potatoes to check for shells. Mix together to combine and form into 4 (4 to 5-inch) super sized, killer crab cakes. \nHeat 3 tablespoons extra-virgin olive oil in a nonstick skillet over medium to medium- high heat. Add the cakes and cook 5 minutes on each side or until deep golden brown. \nCombine the roasted red peppers, shallot, sugar, the juice of 1/2 lemon and the red wine vinegar in a food processor. Stream in the remaining 1/4 cup extra-virgin olive oil and form a dressing. Stop the processor and season with salt and pepper, to taste. Combine the greens in a salad bowl and dress them. Adjust salt and pepper, to your taste. Serve crab cakes on a bed of salad.\n", + "ingredients_alternatives": "Starchy potato: sweet potatoes, yams, taro\nGarlic: shallots, scallions, leeks\nCoarse salt: kosher salt, Himalayan pink salt\nFresh parsley: cilantro, basil, dill\nThyme: oregano, marjoram, savory\nLemon zest: orange zest, lime zest\nCrushed red pepper flakes: red pepper flakes, chili powder\nCrab meat: shrimp, scallops, lobster\nOlive oil: avocado oil, grapeseed oil, walnut oil\nRoasted red peppers: bell peppers, padrón peppers\nShallot: scallions, onions, leeks\nSugar: honey, maple syrup, agave nectar\nRed wine vinegar: balsamic vinegar, white wine vinegar\nBlack pepper: paprika, cumin, coriander" + }, + { + "recipe": "Pork Scallopini Salad\nJuice of 1 lemon\n2 tablespoons red wine vinegar\n1 small shallot, chopped\n3 tablespoons extra-virgin olive oil, plus more for drizzling\n1 1/2 teaspoons chopped fresh rosemary\nKosher salt and freshly ground pepper\n1 1/4 pounds pork scallopini\n1 pint grape tomatoes, halved\n5 radishes, thinly sliced\nVegetable oil, for the grill\n4 pieces lavash or pita bread\n8 ounces mixed salad greens (about 8 cups)\n2 ounces gruyere cheese, thinly sliced\nInstructions:\nWhisk the lemon juice, vinegar, shallot, olive oil, rosemary, 1/4 teaspoon salt, and pepper to taste in a large bowl. Transfer 3 tablespoons of the dressing to a medium bowl and add the pork, turning to coat; let marinate 15 minutes at room temperature. Add the tomatoes and radishes to the bowl with the remaining dressing.\nPreheat a grill or grill pan to high and brush lightly with vegetable oil. Grill the pork until marked, about 2 minutes per side; remove to a plate. Grill the bread, turning once, until warm, about 1 minute.\nAdd the salad greens to the bowl with the tomatoes and radishes; season with salt and pepper and toss. Divide the salad among plates; top with the gruyere and pork. Drizzle with olive oil and serve with the grilled bread.\n", + "ingredients_alternatives": "Lemon juice: orange juice, grapefruit juice\nRed wine vinegar: balsamic vinegar, white wine vinegar\nShallot: scallion, green onion\nOlive oil: avocado oil, grapeseed oil\nRosemary: thyme, oregano\nKosher salt: sea salt\nFreshly ground pepper: black pepper\nPork scallopini: chicken breast, veal\nGrape tomatoes: cherry tomatoes, plum tomatoes\nRadishes: beets, turnips\nVegetable oil: canola oil, sunflower oil\nLavash or pita bread: whole wheat bread, ciabatta bread\nMixed salad greens: arugula, kale\nGruyere cheese: gouda cheese, provolone cheese" + }, + { + "recipe": "Candy Cane Cooler\n1 tablespoon crushed candy cane or peppermint candy\n1 1/2 ounces Mint-Infused Vodka, recipe follows\n1/2 ounce B&B (Benedictine and brandy)\n1/2 ounce half-and-half\nIce\nPeppermint stick\nMint sprig for garnish\n2 cups fresh mint leaves, de-stemmed\n1 bottle quality vodka\nInstructions:\nPlace crushed candy cane bits into pint glass. Muddle the candy cane slightly, breaking up the bigger pieces. Do not over-muddle into a powder. Add vodka, brandy and half-and-half and stir. Pour into a shaker with ice. Shake lightly to chill and strain into old-fashioned glass full of ice. Add a peppermint stick and stir. Garnish with a mint sprig.\nThoroughly wash mint leaves and place in a decanter or jar. Empty vodka into container and muddle slightly to release the essential oils. Store in a cool, dark place for at least 3 days - longer if you want a stronger taste.\n", + "ingredients_alternatives": "Crushed candy cane or peppermint candy: chopped peppermint bark or dark chocolate\nMint-Infused Vodka: Basil-infused vodka, lemon-infused vodka, or any other herb-infused vodka\nB&B (Benedictine and brandy): Cognac, armagnac, or any other brandy\nHalf-and-half: Heavy cream, whole milk, or coconut cream\nIce: Ice cubes\nPeppermint stick: Candy cane\nMint sprig for garnish: Fresh rosemary, thyme, or any other herb\nFresh mint leaves: Fresh basil, parsley, or any other herb\nQuality vodka: Any high-quality vodka will do." + }, + { + "recipe": "Tomato Sauce\n2 tablespoons chopped carrots\n1 tablespoon olive oil \n1 teaspoon minced garlic\n1/3 onion, chopped\n1/2 teaspoon dried oregano \n8 ounces canned crushed tomatoes \n4 fresh basil leaves\n1/3 bay leaf \nKosher salt and freshly ground black pepper \nInstructions:\nIn a medium saucepan set over medium heat, add the carrots, olive oil, garlic and onions. Sweat until cooked through, 10 to 15 minutes. Add the oregano, tomatoes, basil and bay leaf. Simmer until the acidity diminishes, 1 hour.\nPuree the sauce or leave it chunky (if the vegetables are finely chopped and uniform in size). Season with salt and pepper, and use immediately or cool and reserve for a later use.\n", + "ingredients_alternatives": "Carrots: chopped bell peppers, chopped zucchini, chopped mushrooms\nOlive oil: avocado oil, grapeseed oil, sunflower oil\nOnion: shallots, scallions, red onion\nDried oregano: thyme, rosemary, parsley\nCanned crushed tomatoes: fresh tomatoes, tomato sauce, coconut milk\nFresh basil leaves: cilantro, parsley, dill\nBay leaf: whole cloves, allspice, nutmeg\nKosher salt and freshly ground black pepper: sea salt, Himalayan pink salt, smoked paprika" + }, + { + "recipe": "The Best Buttermilk Pancakes\n3 cups all-purpose flour (see Cook's Note)\n1/3 cup sugar\n1 teaspoon baking powder\n1/2 teaspoon baking soda\n1 teaspoon kosher salt\n2 large eggs\n2 1/2 cups buttermilk\n1 teaspoon pure vanilla extract\n1 stick unsalted butter, melted and cooled, plus more for brushing\nButter and maple syrup, for serving\nInstructions:\nWhisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).\nHeat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.\n", + "ingredients_alternatives": "Flour: whole wheat flour, spelt flour, pastry flour\nSugar: brown sugar, granulated sugar\nBaking powder: baking soda, cornstarch\nBaking soda: bicarbonate of soda\nKosher salt: sea salt\nEggs: duck eggs, goose eggs\nButtermilk: yogurt, kefir\nVanilla extract: almond extract, lemon extract\nUnsalted butter: ghee, coconut oil\nMaple syrup: honey, agave nectar" + }, + { + "recipe": "Apple Cinnamon Blondies\n2 sticks unsalted butter, plus additional for buttering pan\n2 1/2 cups all-purpose flour\n1 1/2 teaspoons ground cinnamon\n1 teaspoon baking powder\n3/4 teaspoon salt\n3/4 cup packed dark brown sugar\n3/4 cup granulated sugar\n2 large eggs\n1 1/2 teaspoons pure vanilla extract\n2 cups peeled, small-diced apples (from 1 to 2 apples)\n1 cup chopped walnuts\nInstructions:\nPreheat the oven to 350 degrees F. Butter a 13-by-9-inch baking pan. Line with parchment paper, leaving a slight overhang. \nIn a medium bowl, whisk together the flour, cinnamon, baking powder and salt. In a large bowl, beat the sugars and butter with an electric mixer on medium until light and fluffy, about 3 minutes. Add the eggs and vanilla and beat to combine. Add the flour mixture to the butter mixture and beat to combine. Fold in the apples and walnuts. \nTransfer the batter to the prepared pan and spread it out into an even layer. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 20 to 25 minutes. Transfer the pan to a rack to cool completely. Then lift the bars out using the parchment overhang and transfer to a cutting board. Cut into 24 pieces.\n", + "ingredients_alternatives": "Butter: coconut oil, ghee\nFlour: whole wheat flour, spelt flour, rice flour\nCinnamon: nutmeg, cardamom\nBaking powder: baking soda, cornstarch\nSalt: Himalayan pink salt, kosher salt\nDark Brown Sugar: muscovado sugar, turbinado sugar\nGranulated Sugar: confectioners' sugar, superfine sugar\nEggs: duck eggs, quail eggs\nVanilla Extract: almond extract, lemon verbena extract\nApples: pears, plums\nWalnuts: pecans, hazelnuts" + }, + { + "recipe": "Gluten-Free Coconut-Almond Strawberry Shortcakes\n1 teaspoon pure vanilla extract\n3 cups strawberries, rinsed, hulled and halved\n1 tablespoon fresh lemon juice\n2 tablespoons unsweetened shredded coconut, for sprinkling\n3 tablespoons coconut sugar\nWhipped coconut cream, for serving\n3/4 cup Gluten-Free Flour Blend recipe follows, plus more for rolling the biscuits\n1/3 cup almond flour\n2 tablespoons coconut flour\n2 teaspoons baking powder\n1/2 teaspoon salt\n1/4 teaspoon baking soda\n6 tablespoons (3/4 stick) unsalted butter, cut into small pieces and frozen\nOne 6-ounce container plain Greek yogurt\n1 1/2 cups (187 grams) tapioca flour\n3 cups (435 grams) white rice flour\n3/4 cup (123 grams) potato starch\n1 tablespoon (8 grams) xanthan gum\n1 1/2 teaspoons (5 grams) salt\nInstructions:\nPlace the strawberries in a medium bowl and sprinkle with the lemon juice and 1 tablespoon sugar; gently toss and let sit for about 30 minutes. \nMeanwhile, preheat the oven to 400 degrees F. In a food processor, combine the gluten-free flour blend, almond flour, coconut flour, baking powder, salt, baking soda and remaining 2 tablespoons of coconut sugar. Add the butter and pulse until coarse crumbs form. Add the yogurt and vanilla; pulse to combine. \nOn a piece of parchment paper dusted with flour blend, pat out the dough until about 3/4-inch thick; cut into 6 equal rounds. Brush the tops with water and sprinkle with shredded coconut. Transfer to a parchment-lined baking sheet and bake until golden, about 12 minutes; let cool on the baking sheet. To serve, split the biscuits in half; fill with the strawberries and their juices and whipped coconut cream.\nIn a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt. \n", + "ingredients_alternatives": "Vanilla extract: almond extract, coconut extract, lemon extract\nStrawberries: blueberries, raspberries, blackberries\nLemon juice: lime juice, grapefruit juice\nUnsweetened shredded coconut: sweetened shredded coconut, toasted coconut flakes\nCoconut sugar: date syrup, maple syrup\nGluten-free flour blend: rice flour, cornstarch, potato starch\nAlmond flour: cashew flour, sunflower seed flour\nCoconut flour: oat flour, barley flour\nBaking powder: baking soda, cream of tartar\nSalt: kosher salt, Himalayan pink salt\nBaking soda: bicarbonate of soda, sodium bicarbonate\nButter: ghee, coconut oil\nYogurt: soy yogurt, coconut yogurt\nTapioca flour: cassava flour, taro flour\nWhite rice flour: brown rice flour, quinoa flour" + }, + { + "recipe": "Fried Pork and Yucca Balls: Carimanolas\n1 pound lean pork shoulder, cut into large dice\n1 lime, juiced\n1 bay leaf\n1/4 cup vinegar\n1 cup water\nSalt and freshly ground black pepper\n1 1/2 pounds yucca, peeled\n1 red onion, cut into small dice\n3 scallions, thinly sliced\n2 tomatoes, cut into small dice\n1 red pepper, cut into small dice\n1 clove garlic, chopped\nCanola oil, for frying\nInstructions:\nIn a saucepot, combine diced pork, lime juice, bay leaf, vinegar, and water. Season with salt and freshly ground black pepper. Bring to a boil and simmer until the pork is tender, about 45 minutes. Strain the meat, cool, and grind in a meat grinder.\nBoil the yucca in salted water until tender. Cool and grind in the meat grinder.\nSaute onions, scallions, tomatoes, peppers, and garlic. Add the ground pork. Season. Make egg shaped balls from the yucca dough with your hands. Press a hole into them with your thumb. Fill with the pork mixture. Close the hole with additional dough. Repeat with remaining ingredients.\nFill a deep saucepot 1/2 way with canola oil, heat to 375 degrees F. Fry the carimanolas until golden brown, about 3 to 4 minutes.\n", + "ingredients_alternatives": "Lean pork shoulder: chicken breast, turkey breast, beef sirloin\nLime: grapefruit, orange, lemon\nBay leaf: thyme, rosemary, oregano\nVinegar: apple cider vinegar, white wine vinegar, balsamic vinegar\nWater: broth, stock, coconut milk\nSalt and freshly ground black pepper: smoked paprika, cumin, coriander\nYucca: taro root, plantain, cassava\nRed onion: yellow onion, scallions, shallots\nScallions: green onions, chives, leeks\nTomatoes: bell peppers, jalapenos, serrano peppers\nRed pepper: bell peppers, jalapenos, serrano peppers\nGarlic: shallots, green onions, leeks\nCanola oil: olive oil, avocado oil, grapeseed oil" + }, + { + "recipe": "Tomato Consomme\n4 pounds tomatoes, roughly chopped\n1/2 cup fresh mint leaves\n2 cloves garlic, roughly chopped\n1 stalk lemongrass, roughly chopped\n2 scallions, 1 roughly chopped and 1 thinly sliced \n1/4 jalapeno pepper, seeded and roughly chopped \nSea salt\nFreshly ground black pepper\n1/2 pint grape tomatoes, halved\nInstructions:\nPlace the tomatoes, mint, garlic, lemongrass, chopped scallion and jalapeno in a blender and pulse until still chunky but releasing liquid. \nLine a fine sieve with a double layer of cheesecloth over a large container. Pour the tomato mixture into the sieve and let drain for 2 to 3 hours, or refrigerate overnight. \nSeason the strained liquid with salt and pepper. Pour into shooter glasses, garnish with the grape tomatoes and sliced scallions.\n", + "ingredients_alternatives": "Tomatoes: bell peppers, cherry tomatoes, eggplant\nMint: basil, lemon balm, cilantro\nGarlic: shallots, green onions\nLemongrass: ginger, turmeric\nScallions: onions, chives\nJalapeno: serrano peppers, habanero peppers\nSea salt: kosher salt\nBlack pepper: pink peppercorns" + }, + { + "recipe": "Squid Bread Salad with Smoked Chile Vinaigrette\n1-pound medium-sized squid, tentacles included, cleaned\nExtra-virgin olive oil\nSalt and freshly ground pepper\n1 loaf day-old Italian bread, cut into 1-inch thick slices\n2 ripe beefsteak tomatoes, cut into 1/2-inch thick slices\n1/4 cup chopped fresh Italian parsley leaves\nSmoked Chile Vinaigrette, recipe follows\n1/4 cup fresh mint leaves, torn\nRed wine vinegar, for drizzling, optional\n1/3 cup red wine vinegar\n1 tablespoon Dijon mustard\n1 tablespoon pureed chipotle peppers in adobo sauce\n1 tablespoon honey\n2 cloves garlic, finely chopped\nSalt and freshly ground pepper\n3/4 cup olive oil or canola oil\n2 tablespoons finely chopped fresh mint leaves\nInstructions:\nHeat grill to high. Place the squid in a bowl, drizzle with a few tablespoons of oil, and season with salt and pepper. Grill the squid bodies and tentacles for about 2 minutes per side. Remove from the grill, let rest 5 minutes, then cut the bodies crosswise into 1/2-inch thick rings. Keep the tentacles whole.\nBrush the bread lightly with oil on both sides and season with salt and pepper. Grill for approximately 1 minute per side or until lightly charred. Remove and cut each slice into 1/2-inch dice. Brush the tomatoes with oil, season with salt and pepper, and grill until slightly charred, about 1 minute; remove and coarsely chop.\nToss the squid, bread cubes, and parsley with some of the vinaigrette in a large bowl. Let stand for 10 minutes. Arrange the tomato slices along the bottom of a serving platter. Top with the squid-bread mixture. Garnish with torn mint and drizzle with additional olive oil and red wine vinegar, if desired.\nWhisk together vinegar, mustard, chipotle puree, honey, and garlic in a medium bowl. Season, to taste, with salt and pepper. Slowly whisk in the oil until emulsified. Stir in the mint. Let sit at room temperature for 15 minutes before using.\n", + "ingredients_alternatives": "Squid: octopus, calamari, scallops\nOlive oil: avocado oil, grapeseed oil, walnut oil\nSalt and Freshly ground pepper: kosher salt, sea salt\nItalian bread: crusty baguette, ciabatta, focaccia\nTomatoes: plum tomatoes, cherry tomatoes, grape tomatoes\nParsley: cilantro, basil, dill\nSmoked Chile Vinaigrette: balsamic vinegar, apple cider vinegar, white wine vinegar\nMint: basil, lemon balm, tarragon\nRed wine vinegar: white wine vinegar, rice vinegar, apple cider vinegar\nDijon mustard: whole wheat mustard, spicy brown mustard, yellow mustard\nChipotle peppers in adobo sauce: jalapeno peppers, serrano peppers, ancho chili powder\nHoney: maple syrup, agave nectar, date syrup\nGarlic: shallots, green onions, scallions\nSalt and Freshly ground pepper: kosher salt, sea salt" + }, + { + "recipe": "Wahoo (Ono) Poke\n1 pound ono, cubed\n1/2 teaspoon salt\n2 tablespoons olive oil\n2 limes, juiced\n2 Hawaiian chile pepper, minced\n1 tablespoon soy sauce\n1 teaspoon sesame oil\n1 tablespoon green onion\n1/2 cup chopped ogo\nInstructions:\nIn a mixing bowl, mix ono with salt and olive oil then add the remaining ingredients. Serve cold.\n", + "ingredients_alternatives": "Onion: red onion, yellow onion, scallions\nHawaiian chile pepper: jalapeno, serrano, habanero\nSoy sauce: tamari, coconut aminos\nSesame oil: grapeseed oil, sunflower oil\nGreen onion: spring onion, scallions" + }, + { + "recipe": "Prosciutto and Goat Cheese Pizza\n1 (10-ounce) fully baked, thick pizza crust\n1/2 cup marinara sauce\n1 cup shredded mozzarella cheese\n1 (3-ounce) package thinly sliced prosciutto (deli section)\n1 ounce soft fresh goat cheese, coarsely crumbled\n2 tablespoons fresh basil, chopped\nInstructions:\nPreheat oven to 425 degrees F.\nLay pizza crust on a foil-covered pizza pan or cookie sheet. Spread sauce evenly over pizza crust. Sprinkle mozzarella cheese over crust, leaving a 1-inch border around the edge. Arrange prosciutto on top of cheese. Sprinkle goat cheese over prosciutto. Bake until prosciutto is crisp and cheese is melted, about 12 minutes. Sprinkle basil over pizza. Cut pizza into 6 slices and serve.\n", + "ingredients_alternatives": "Pizza crust: homemade pizza crust, gluten-free pizza crust\nMarinara sauce: tomato sauce, pesto sauce\nMozzarella cheese: cheddar cheese, feta cheese\nProsciutto: serrano ham, speck\nGoat cheese: feta cheese, ricotta cheese\nBasil: parsley, oregano" + }, + { + "recipe": "Creamed Peas\n2 tablespoons butter\n1/2 small onion, diced\n2 cloves garlic, diced\nPinch of red pepper flakes\n1/2 cup heavy cream\n1 pound bag frozen peas, thawed\n1 tablespoon sliced fresh mint\nKosher salt and freshly ground pepper\nInstructions:\nMelt the butter in a large saute pan over medium-high heat. Once melted and foamy, add the onion, garlic, and red pepper flakes and saute until tender, about 2 to 3 minutes. Season with salt and pepper. Add the heavy cream and let thicken, stirring for just 1 minute.\nAdd the peas and the mint and cook until the peas are bright green and warmed through, another 5 minutes.\n", + "ingredients_alternatives": "Butter: ghee, coconut oil\nOnion: scallions, shallots\nGarlic: shallots, green onions\nRed pepper flakes: cayenne pepper, paprika\nHeavy cream: half-and-half, whole milk\nPeas: edamame, snow peas\nMint: basil, lemon balm\nSalt and pepper: sea salt, black pepper" + }, + { + "recipe": "Duck Breast Over Greens\n6 cups washed and dried mesclun salad greens\n3 Asian pears, cored and peeled and cut into fine dice\nSalad dressing made of 1/2 cup hazelnut or walnut oil mixed with 2 tablespoons white Balsamic vinegar\nSalt and freshly ground black pepper\n6 skinless boneless duck breast halves\n2 tablespoons olive oil\n1/4 teaspoon each of ground cardamom, cloves, coriander and cumin\n1 cup peeled, seeded and julienned fresh tomatoes\n1 cup good flavored veal stock (store-bought) or chicken broth\nSlivered black pitted olives, for garnish\nInstructions:\nToss the mesclun with the cubed Asian pear and salad dressing; season with salt and pepper and divide it among 4 dinner plates.\nMake sure to remove fat and skin from each duck breast half. Lightly season with salt and pepper.\nHeat a non-stick skillet until hot. Add olive oil and duck breasts, skin side down. Saute for to 4 minutes on one side and 2 minutes on the other for very rare duck (or longer if you don't like it rare).\nRemove duck to a cutting board. Add spices to skillet with tomatoes and stock. Simmer for 2 to 3 minutes or until reduced. Remove from heat.\nCut the duck in thin diagonal slices and fan them over the salad in the center. Spoon the sauce over the duck and serve, garnished with olives.\n", + "ingredients_alternatives": "Mesclun salad greens: arugula, frisée, radicchio\nAsian pears: apples, pears\nHazelnut or walnut oil: avocado oil, grapeseed oil\nWhite Balsamic vinegar: red wine vinegar, balsamic glaze\nSalt and freshly ground black pepper: kosher salt, Himalayan pink salt\nDuck breast: chicken breast, turkey breast\nOlive oil: olive oil, canola oil\nCardamom: cinnamon, nutmeg\nCloves: allspice, star anise\nCoriander: cumin, caraway seeds\nTomatoes: cherry tomatoes, grape tomatoes\nVeal stock (store-bought): chicken broth, vegetable broth" + }, + { + "recipe": "Nothing to Trifle About 5-Minute Trifle\n1 package ladyfingers\n3 tablespoons Sherry or orange liqueur\n1/2 cup raspberry all fruit spread or preserves\n1 package instant vanilla pudding mix\n1 1/2 cups cold milk\n1/2 cup heavy whipping cream\n1 package, 2 ounces, slivered almonds, available on baking aisle\n1 pint fresh raspberries\nInstructions:\nLine a clear medium bowl with separated ladyfingers to cover inside of the bowl completely. Gently press fingers together at seams to set. Sprinkle fingers with sherry or orange liqueur. Spread with the fruit spread.\nIn a second bowl, combine instant vanilla pudding mix with 1 1/2 cups milk. Pudding will be stiff. Fold in heavy cream until evenly incorporated. Fill bowl with cream pudding and top with almonds and berries.\nTrifle is set enough to serve, or may be covered and chilled.\n", + "ingredients_alternatives": "Ladyfingers: sponge cake, biscotti, pound cake\nSherry or orange liqueur: Cognac, Triple Sec, Grand Marnier\nRaspberry all-fruit spread or preserves: strawberry, apricot, fig\nInstant vanilla pudding mix: chocolate pudding mix, coffee pudding mix\nCold milk: whole milk, skim milk, almond milk\nHeavy whipping cream: half-and-half, heavy cream\nSlivered almonds: chopped almonds, sliced almonds\nFresh raspberries: blueberries, strawberries, blackberries" + }, + { + "recipe": "Chicago-Style Hot Dog with Homemade Relish\n4 natural casing all-beef franks\n4 fresh hot dog buns\n1 small white onion, finely chopped\n8 jarred sport pickled peppers (or sub pickled hot peppers)\nHomemade Bread and Butter Relish, for serving, recipe follows\nYellow mustard, for slathering\nHand Cut Fries with Celery Salt, for serving, recipe follows\n1 cup bread and butter pickles, finely diced\n1 tablespoon pickled cherry peppers, finely diced\n1 teaspoon sugar\nVegetable oil\n4 large russet potatoes, scrubbed\nCelery salt, for sprinkling\nInstructions:\nSet up a large pot with a steamer insert and steam the franks until warm, about 5 minutes. When the franks are almost done, place the buns on top of the franks to steam, 1 to 2 minutes. Place the franks in the buns and top each with some of the onions, 2 peppers, some Homemade Bread and Butter Relish and slather with mustard. To serve, top the franks with a handful of Hand Cut Fries with Celery Salt, wrap each frank in foil and let steam, 2 to 3 minutes, before eating. Eat on the towel-lined trunk of a car.\nCombine the pickles, peppers and sugar in a bowl and mix well. Serve. \nFill a 6-quart heavy pot or Dutch oven two-thirds of the way full with oil. Heat the oil over medium-high heat until a deep-fat thermometer registers 375 degrees F. \nCut the potatoes lengthwise into 1/4-inch-thick sticks. Fry the potatoes in batches, until golden brown, 8 minutes per batch. Transfer the potatoes with a slotted spoon to a paper-towel-lined baking sheet. Sprinkle with celery salt and serve immediately.\n", + "ingredients_alternatives": "Franks: kielbasa, bratwurst, Italian sausage\nBun: hoagie rolls, pretzel rolls\nOnion: red onion, yellow onion\nSport pickled peppers: banana peppers, pimentos\nRelish: coleslaw, chow-chow\nMustard: whole wheat mustard, spicy mustard\nFries: sweet potato fries, regular fries\nCelery salt: salt and pepper, garlic powder\nDiced pickles: pickle spears, pickle slices\nCherry peppers: bell peppers, jalapenos\nSugar: brown sugar, granulated sugar\nVegetable oil: canola oil, grapeseed oil" + }, + { + "recipe": "Crispy Chicken Strips With Salad\n2/3 cup mayonnaise\n1/3 cup fresh dill, chopped\n2 1/2 teaspoons mustard powder\n2 teaspoons fresh lemon juice\nKosher salt and freshly ground pepper\n1 1/4 cups breadcrumbs (preferably panko) \n1 cup finely grated sharp cheddar cheese\n2 large eggs\n1 cup vegetable oil\n1 1/4 pounds skinless, boneless chicken breasts, cut into wide strips\n1 5-ounce package mesclun greens\n1/2 cup cherry tomatoes, halved\nInstructions:\nMake the sauce: Mix the mayonnaise, 1 tablespoon dill, 2 teaspoons mustard powder, the lemon juice and 1 tablespoon water in a small bowl. Season with salt and pepper. Set aside. Combine the breadcrumbs, cheese, the remaining 1/2 teaspoon mustard powder, 1 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl. Beat the eggs in another shallow bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Dip the chicken strips in the beaten egg and then in the breadcrumb mixture, pressing so the coating sticks. Working in batches, add the chicken to the skillet and cook until golden brown and crisp, about 3 minutes per side, adjusting the heat as needed. Transfer to paper towels to drain. Place the greens in a large bowl and toss with the tomatoes, the remaining dill and 3 tablespoons of the dill-mayonnaise sauce. Season with salt and pepper. Divide the chicken and salad among plates and serve with the remaining sauce for dipping. \n Photograph by Antonis Achilleos\n", + "ingredients_alternatives": "Mayonnaise: hummus, Greek yogurt, tahini\nDill: parsley, basil, cilantro\nMustard powder: whole wheat mustard, brown mustard, spicy mustard\nLemon juice: apple cider vinegar, white wine vinegar\nKosher salt: sea salt\nFreshly ground pepper: black pepper\nBreadcrumbs: crushed crackers, crushed tortilla chips\nCheddar cheese: mozzarella cheese, feta cheese\nEggs: tofu, silken tofu\nVegetable oil: canola oil, grapeseed oil\nChicken breasts: turkey breast, pork tenderloin\nMesclun greens: arugula, spinach, kale" + }, + { + "recipe": "Red Hot Chile-Rubbed Pork Skewers\n1/2 teaspoon ground chile de Arbol powder\n1/2 teaspoon ground ancho chile powder\n1/2 teaspoon ground cayenne\n1/2 teaspoon ground cumin\n1/3 cup freshly squeezed orange juice\n2 tablespoons water\n1 teaspoon Roasted-Garlic Puree, recipe follows\n1/2 teaspoon cane syrup or light molasses\n1/2 teaspoon ground Mexican oregano\n3 tablespoons extra virgin olive oil\n1 1/2 pounds trimmed pork tenderloin\n1 teaspoon, plus 1/2 teaspoon Angel Dust Cajun Seasoning, recipe follows\n1 teaspoon Dry Rub Jerk Seasoning, recipe follows\n1/4 teaspoon salt\n1/4 teaspoon freshly ground black pepper\n1/8 teaspoon ground chile de Arbol powder\n2 teaspoons extra virgin olive oil\n1 cup peeled garlic cloves\n1 cup extra virgin or regular olive oil\n3 tablespoons Hungarian paprika\n1 1/2 tablespoons Spanish paprika\n5 teaspoons salt\n1 1/4 teaspoons dried thyme leaves\n1 1/4 teaspoons dried oregano\n1 teaspoon ground white pepper\n1/2 teaspoon dried basil\n1/2 teaspoon cayenne pepper\n1/4 teaspoon freshly ground black pepper\n1/8 teaspoon garlic powder\n1/8 teaspoon onion powder\n2 tablespoons onion powder\n1 tablespoon ground allspice\n1 tablespoon ground thyme\n2 teaspoons ground cinnamon\n2 teaspoons ground cloves\n1 teaspoon granulated sugar\n1 teaspoon ground coriander\n1 teaspoon ground habanero chile powder\n1 teaspoon freshly ground black pepper\n1 teaspoon garlic powder\n1/2 teaspoon Hungarian paprika\n1/2 teaspoon ground nutmeg\n1/4 teaspoon salt\nInstructions:\nTo make the marinade, heat the chile de Arbol powder, ancho chile powder, cayenne, and cumin for 45 to 60 seconds in a small saute pan over medium-low heat. Transfer the spice mixture to a small bowl, and whisk in the orange juice, water, garlic puree, cane syrup, and oregano. Gradually whisk in the oil in a steady stream. \nSeason the meat with 1 teaspoon of the Cajun seasoning and the jerk seasoning. Place pork into a plastic resealable bag, add the marinade, and seal the bag. Marinate in the refrigerator for at least 8 hours and up to 24 hours. \nWhen ready to cook, heat a charcoal or gas grill. Remove the pork from the plastic bag and discard the marinade. Slice the tenderloin into 12 equal portions. Working with 1 piece at a time, place a piece of pork between 2 pieces of plastic wrap and pound out to a thickness of 1/8-inch. Complete with remaining tenderloin pieces. Combine the remaining 1/2 teaspoon Cajun seasoning with the salt, pepper, and chile de Arbol powder. Lightly brush both sides of the meat with olive oil and sprinkle with seasoning mixture. Thread each piece of pork onto a skewer (for stability, use 2 skewers for each piece of meat). Grill over medium-high heat for 6 to 7 minutes, turning occasionally. Serve immediately with Cilantro-Cucumber Tzatzki Sauce (see separate recipe).\nPreheat the oven to300 degrees. \nPlace the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown. \nStrain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator. \nCombine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about 2 months. \nCombine all ingredients in a small bowl. Store in an airtight container. The mix can be kept for up to 2 months. \n", + "ingredients_alternatives": "Chile de Arbol powder: cayenne pepper, smoked paprika\nAncho chile powder: ground cumin, ground coriander\nCayenne: red pepper flakes, crushed red pepper\nCumin: ground coriander, ground cardamom\nOrange juice: grapefruit juice, pineapple juice\nWater: white wine vinegar, apple cider vinegar\nRoasted Garlic Puree: roasted red peppers, roasted garlic cloves\nCane syrup or light molasses: brown sugar, honey\nMexican oregano: Italian seasoning, dried thyme\nOlive oil: avocado oil, grapeseed oil\nPork tenderloin: beef tenderloin, pork loin\nAngel Dust Cajun Seasoning: Creole seasoning blend, paprika\nDry Rub Jerk Seasoning: jerk seasoning blend, thyme\nSalt: kosher salt, sea salt\nBlack pepper: white pepper, ground nutmeg\nChile de Arbol powder: cayenne pepper, smoked paprika\nOnion powder: dried onion, dried shallots\nGarlic powder: dried garlic, dried onion\nAllspice: ground cloves, ground cinnamon\nThyme: dried thyme, dried oregano\nCoriander: ground coriander, ground cumin\nHabanero chile powder: hot sauce, diced jalapenos\nFreshly ground black pepper: white pepper, ground cumin\nGranulated sugar: brown sugar, maple syrup\n" + }, + { + "recipe": "Chili Oil or Dried Mushroom Oil\n4 fresh hot chilies (unseeded) or 8 dried chilies (of single type or mix for complex flavors) or 1-oz. dried mushrooms such as porcini or shiitake\n1 cup olive oil\nInstructions:\nChop mushrooms or chilies in a food processor until fine.Place in a pot with the oil and heat until mixture begins to bubble. Let cook 10-15 seconds and remove from heat. Swirl until just warm. Strain into a bowl through 4 layers of cheesecloth. Squeeze well to extract as much oil as possible. Pour into a sterilized jar or bottle, seal tightly, refrigerate and use within one week for best flavor.\n", + "ingredients_alternatives": "Hot Chilies: jalapeno, serrano, habanero, ancho\nOlive Oil: avocado oil, grapeseed oil, walnut oil\nDried Mushrooms: cremini mushrooms, shiitake mushrooms, portobello mushrooms" + }, + { + "recipe": "Fruit and Vegetable Platter with Cilantro Crema\nKosher salt\n3/4 teaspoon chipotle chile powder\n1/2 cup Mexican crema or sour cream\n1/2 cup fresh cilantro\n1 clove garlic, chopped\n3 limes\n2 mangoes, peeled and cut into sticks \n1 small jicama, peeled and cut into sticks \n1 bunch radishes, trimmed and halved (quartered if large)\n1 large red bell pepper, cut into strips\n1 English cucumber, sliced\nInstructions:\nPulse 1/4 cup salt and the chile powder in a food processor until combined; let the powder settle before removing the lid, then transfer the chile salt to a small bowl and set aside.\nWipe out the food processor and add the crema, cilantro and garlic. Add the grated zest and juice of 1 lime and puree until smooth. Transfer to a small bowl; cover with plastic wrap and refrigerate until ready to serve.\nToss the mango and jicama sticks with the juice of 1 lime. Transfer to a platter along with the radishes, bell pepper and cucumber. Slice the remaining lime into wedges and add to the platter. Serve with the chile salt and cilantro crema.\n", + "ingredients_alternatives": "Kosher salt: Himalayan pink salt\nChipotle chile powder: smoked paprika, ancho chili powder\nMexican crema or sour cream: Greek yogurt, heavy cream\nFresh cilantro: parsley, basil, dill\nChopped garlic: shallots, green onions\nLimes: lemons, oranges\nMangoes: pineapples, kiwis\nJicama: watermelon, honeydew melon\nRadishes: turnips, beets\nRed bell pepper: bell peppers, jalapenos\nEnglish cucumber: Persian cucumber, Armenian cucumber" + }, + { + "recipe": "Oven Roasted Squab with Piquillo-Black Pepper Sauce with Chickpea Polenta\n3 tablespoons olive oil\n1 large onion, coarsely chopped\n1 large carrot, peeled and coarsely chopped\n2 stalks celery, coarsely chopped\n2 cloves garlic, chopped\n1 cup red wine\n1 cup port\n6 cups chicken stock\n2 piquillo peppers, diced\n1 1/2 teaspoons coarsely cracked black pepper\nSalt\n2 tablespoons unsalted butter\n2 tablespoons olive oil\n4 squab (about 1 pound each)\nSalt and freshly ground pepper\n2 tablespoons olive oil\n1 large onion, finely chopped\n2 cloves garlic, finely chopped\n1 tablespoon cumin seeds, ground\n3 cups water\n1 tablespoon salt\n1 cup finely ground yellow cornmeal\n2 cups cooked chickpeas, drained and pureed\n2 tablespoons butter\nSalt and freshly ground pepper\n1/4 cup chopped parsley\nInstructions:\nHeat the oil in a medium saucepan over medium heat. Add the onion, carrot and celery and cook until soft. Add the garlic and cook 1 minute. Increase the heat to high. Add the red wine and port and cook until reduced by three-quarters. Add the stock and cook until reduced to 2 cups. Strain the sauce into a bowl and add the piquillo peppers and, cracked pepper and season with salt.\nPreheat oven to 450 degrees F. Heat butter and oil in a large saute pan over medium high heat. Season the squab with salt and pepper to taste and place in the pan, breast side down and cook until golden brown. Turn the squab over, place in the oven and roast for 10 to 12 minutes. Remove from the oven and let rest 5 minutes.\nHeat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the cumin and cook for 2 minutes. Increase the heat to high, add the water and 1 tablespoon of salt and bring to a boil. Whisk in the yellow cornmeal, reduce the heat to low and cook for 20 to 25 minutes, stirring with a wooden spoon occasionally until the mixture pulls away from the pan. Add the chickpea puree and cook for 5 minutes. Place the mixture into a buttered 8 by 10 baking dish and refrigerate until firm, about 2 hours. When ready to serve, heat the butter in a large skillet over medium heat. Cut the polenta into 2-inch squares or circles, season with salt and pepper and saute on both sides until golden brown. Garnish with parsley and serve with the squab and pepper sauce.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nOnion: shallots, scallions, leeks\nCarrot: turnip, radish, beet\nCelery: fennel, leek, onion\nGarlic: shallot, green onion, scallion\nRed wine: cabernet sauvignon, merlot, pinot noir\nPort: tawny port, ruby port, vintage port\nChicken stock: vegetable broth, chicken broth, fish stock\nPiquillo peppers: bell peppers, padrón peppers, roasted red peppers\nBlack pepper: coarse black pepper, fine black pepper, smoked paprika\nUnsalted butter: clarified butter, ghee, duck fat\nOlive oil: avocado oil, grapeseed oil, walnut oil\nSquab: quail, pigeon, guinea fowl\nSalt and freshly ground pepper: kosher salt, sea salt, Himalayan pink salt\nWater: sparkling water, seltzer water, tonic water\nYellow cornmeal: whole wheat bread crumbs, panko bread crumbs, crushed cornflakes\nChickpeas: cannellini beans, great northern beans, kidney beans\nButter: unsalted butter, cultured butter, browned butter" + }, + { + "recipe": "Beer Batter Frito Misto\n2 cups all purpose flour, plus more for dusting\nKosher salt and freshly ground black pepper\n12 ounces beer, pilsner or ale\n1 egg yolk\nVegetable oil, for frying\nSage or basil leaves\n1/2 pound medium shrimp, shelled, deveined and butterflied\n1/2 pound calamari, cut into rings\n1/2 pound fresh white anchovies or sardines, cleaned and filleted\nLemon wedges, for garnish\nInstructions:\nPut flour into a bowl and season with salt and pepper. Stir in the beer, 1/2 half at a time, whisking to work out any lumps. Add the egg yolk and mix well to combine. The batter should be the consistency of heavy cream.\nIn a wok or deep fat fryer, heat a couple of inches of oil to 375 degrees F. Rinse and dry all ingredients to be fried. Fry the ingredients in the order listed. Coat ingredients with flour, shaking off the excess. Dip in batter and immediately place into hot oil. Do not overcrowd pan. Cook until golden: the herbs will cook quickly, the seafood will take a bit longer. Skim any loose pieces of batter from the oil. Drain on paper towels. Place on a large platter, season with salt and pepper, and squeeze over some lemon wedges. Serve immediately.\n", + "ingredients_alternatives": "Flour: whole wheat flour, pastry flour\nSalt: kosher salt, sea salt\nPepper: black pepper, white pepper\nBeer: lager, pale ale, IPA\nEgg Yolk: duck egg yolk, goose egg yolk\nVegetable Oil: canola oil, grapeseed oil\nSage: rosemary, thyme\nBasil: lemon balm, tarragon\nShrimp: scallops, lobster\nCalamari: squid, octopus\nAnchovies: capers, olives" + }, + { + "recipe": "Gorgonzola Burgers\n3 pounds ground chuck\n1 (2-ounce) bottle Cajun hot sauce, or to taste\n2 cups hickory wood chips, soaked for 30 minutes\n4 muffaletta buns, or other very large rolls, spilt\n1 pound maple bacon, cooked until crisp\nGorgonzola Cheese Sauce, recipe follows\nBarbeque Sauce, recipe follows\n2 tablespoon all-purpose flour\n2 tablespoons butter\n1 cup heavy cream\n1/2 cup chicken stock\n1/4 cup white wine\n1 cup crumbled Gorgonzola\n1 cup apple cider vinegar\n1 cup ketchup\n2 tablespoons light brown sugar\n1 tablespoon hot sauce\n1 tablespoon yellow mustard\n1 tablespoon molasses\n1 teaspoon salt\n1 teaspoon crushed red pepper flakes\nInstructions:\nMix ground chuck and Cajun hot sauce together in a large bowl. Form mixture into 4 burgers of equal size. Cover and refrigerate for 1 hour. \nPreheat charcoal grill to medium-high heat. When coals are white hot, scatter soaked chips over. When chips have ashed over, grill burgers, turning once, to desired doneness. \nMeanwhile, toast muffaletta buns on grill. Place finished burgers on buns, top with maple bacon and Gorgonzola Cheese Sauce. Spear burgers with skewers or long toothpicks and quarter each. Serve Barbecue Sauce on the side.\nIn small saucepan over medium-low heat, melt butter. Whisk in flour to make a roux. Cook until flour loses its raw smell, about 2 minutes. \nWhisk in cream, stock and wine. Simmer over low heat until smooth and thickened, about 5 minutes. Whisk in cheese, bring just to a simmer, then serve immediately.\nCombine all ingredients in a medium sauce pan, whisking until combined. Bring to a simmer and cook over low heat until slightly thickened, about 5 to 10 minutes. \n", + "ingredients_alternatives": "Ground Chuck: ground sirloin, ground round, ground brisket\nCajun Hot Sauce: sriracha, Frank's RedHot, Cholula\nHickory Wood Chips: mesquite, applewood, cherrywood\nMuffaletta Buns: hoagie rolls, sub rolls, crusty bread\nMaple Bacon: regular bacon, thick-cut bacon, smoked bacon\nGorgonzola Cheese Sauce: ricotta cheese, goat cheese, feta cheese\nBarbeque Sauce: ketchup, brown sugar, Worcestershire sauce, soy sauce\nFlour: all-purpose flour, whole wheat flour, pastry flour\nButter: unsalted butter, salted butter, clarified butter\nHeavy Cream: half-and-half, heavy cream, whole milk\nChicken Stock: chicken broth, vegetable broth, beef broth\nWhite Wine: dry white wine, chardonnay, sauvignon blanc\nApple Cider Vinegar: apple cider, white vinegar, balsamic vinegar\nKetchup: tomato sauce, marinara sauce, BBQ sauce\nBrown Sugar: granulated sugar, brown sugar, turbinado sugar\nHot Sauce: Tabasco, Frank's RedHot, Sriracha\nYellow Mustard: Dijon mustard, yellow mustard, whole-grain mustard\nMolasses: dark brown sugar, blackstrap molasses, golden syrup\nSalt: table salt, kosher salt, sea salt\nCrushed Red Pepper Flakes: red pepper flakes, cayenne pepper, paprika" + }, + { + "recipe": "Mango Flavored Syrup for Soft Drinks\n8 ounces mango, peeled, pitted and chopped into large dice (can use frozen mango, thawed)\n3/4 cup sugar\n1/2 teaspoon vanilla extract\nPinch salt\n2 tablespoons orange juice\nClub soda or seltzer\nInstructions:\nIn a food processor or blender, combine chopped mango, sugar, vanilla extract and pinch salt. Puree fruit mixture and add 2 tablespoons orange juice to loosen. \nStrain into small pitcher and bowl. Refrigerate until needed. \nMix mango syrup with club soda or seltzer to desired strength for flavored soft drink.\n", + "ingredients_alternatives": "Mango: pineapple, papaya, kiwi, berries (fresh or frozen)\nSugar: honey, maple syrup, agave nectar\nVanilla extract: almond extract, coconut milk, lemon extract\nSalt: kosher salt, sea salt\nOrange juice: grapefruit juice, cranberry juice\nClub soda or seltzer: sparkling water, tonic water" + }, + { + "recipe": "Beef Fajitas\n1/4 cup fresh lime juice\n1/4 cup tequila\n4 cloves garlic, peeled and smashed\n2 tablespoons roughly chopped cilantro leaves\n2 tablespoons vegetable oil\n2 teaspoons Worcestershire sauce\n1 teaspoon dried crushed Mexican oregano\n1 teaspoon red pepper flakes\n1 teaspoon ground cumin\n1 teaspoon ground coriander\n2 pounds flank steak, fat trimmed\n2 teaspoons salt\n1 teaspoon ground black pepper\n6 large flour tortillas\n1 red bell pepper, stemmed, seeded, and thinly sliced\n1 green bell pepper, stemmed, seeded, and thinly sliced\n1 yellow bell pepper, stemmed, seeded, and thinly sliced\n1 large white onion, thinly sliced\n1 tablespoon minced garlic\nLime wedges, accompaniment\nCold Mexican beer, or tequila shots\nInstructions:\nIn a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add the steak, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.\nRemove the meat from the bag and pat dry. Season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.\nPreheat the grill to high, and preheat the oven to 325 degrees F.\nWrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil.\nCook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes before slicing.\nMeanwhile, in a large skillet, heat the remaining oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the garlic, remaining teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat.\nThinly slice the steak against the grain. Divide among the warmed tortillas and top with the vegetables. Squeeze with lime juice and serve immediately with cold beer or tequila shots.\n", + "ingredients_alternatives": "Lime juice: grapefruit juice, orange juice\nTequila: mezcal, rum\nGarlic: shallots, scallions\nCilantro: parsley, basil\nVegetable oil: olive oil, avocado oil\nWorcestershire sauce: soy sauce, fish sauce\nMexican oregano: Italian seasoning, thyme\nRed pepper flakes: cayenne pepper, paprika\nCumin: coriander, fennel\nCorriander: cumin, cardamom\nFlank steak: skirt steak, ribeye\nSalt: kosher salt, Himalayan pink salt\nBlack pepper: white pepper, nutmeg\nFlour tortillas: corn tortillas, whole wheat tortillas\nRed bell pepper: mango, pineapple\nGreen bell pepper: jalapeno, habanero\nYellow bell pepper: banana, pear\nWhite onion: scallions, shallots\nMinced garlic: pressed garlic, ginger\nLime wedges: lemon wedges, orange wedges\nAccompaniment: guacamole, salsa" + }, + { + "recipe": "Roasted Cod with Cashew Coconut Lime Topping\n3/4 cup roasted salted cashews, finely chopped\n3/4 cup unsweetened flaked coconut \n2 teaspoons olive oil \n1/2 teaspoon curry powder \n1/4 teaspoon kosher salt \n2 teaspoons finely grated lime zest \n3 tablespoons chopped fresh cilantro \nOlive oil, for the pan\n2 pounds skinless cod fillet, cut into 4 evenly-sized pieces \nKosher salt and freshly ground black pepper \n1 teaspoon ground coriander \n1/2 teaspoon curry powder \nLime wedges, for serving \nInstructions:\nFor the topping: Preheat the oven to 350 degrees F and line a baking pan with parchment paper.\nToss the cashews and coconut with the oil, curry powder and salt in the baking pan. Bake, stirring once or twice, until the coconut is golden brown, about 5 minutes (be careful, it can burn quickly towards the end). Stir in the lime zest and cool completely. Transfer to a bowl and stir in the cilantro.\nFor the fish: Increase the oven temperature to 425 degrees F and line a baking pan with parchment paper.\nDrizzle the parchment with olive oil and place the fish on top. Sprinkle all over with salt and pepper, turning the fillets to coat them with the oil. Sprinkle the top of the fish with the coriander and curry powder, then roast until the cod is just cooked through and flakes apart easily, 12 to 15 minutes.\nServe the fish with the cashew coconut topping and lime wedges on the side.\n", + "ingredients_alternatives": "Roasted salted cashews: pistachios, macadamia nuts\nUnsweetened flaked coconut: shredded coconut, desiccated coconut\nOlive oil: avocado oil, grapeseed oil\nCurry powder: chili powder, paprika\nKosher salt: sea salt\nFinely grated lime zest: orange zest, lemon zest\nChopped fresh cilantro: parsley, basil\nOlive oil: avocado oil, grapeseed oil\nCod fillet: salmon fillet, tilapia fillet\nKosher salt and freshly ground black pepper: salt and pepper\nGround coriander: cumin, turmeric\nLime wedges: lemon wedges, grapefruit wedges" + }, + { + "recipe": "Shrimp in Mayonnaise\n1 egg yolk, at room temperature\nPinch salt\n2 teaspoons grainy Dijon mustard\nAbout 1 cup/250 ml grapeseed, vegetable, canola, or peanut oil\nLemon juice, to taste\nPinch white pepper\n1 tablespoon olive oil, for frying\n24 shrimp, peeled, but with tail intact\nInstructions:\nWhisk together the egg yolk, salt, mustard, and vinegar in a roomy bowl. To add the oil, start whisking the yolk mixture and let the oil fall from the spout, drop by drop, until you have achieved a thick, velvety mayonnaise. Taste it. Add lemon juice, salt, and pepper until the balance is to your liking.\nHeat the olive oil in a saute pan. Fry the shrimp until just cooked through and still juicy. Arrange the shrimp on a platter with the mayonnaise in a dish alongside, for dipping.\n", + "ingredients_alternatives": "Egg yolk: duck egg yolk, goose egg yolk\nSalt: kosher salt, Himalayan pink salt\nGrainy Dijon mustard: whole-grain mustard, spicy brown mustard\nOil: avocado oil, grapeseed oil, walnut oil\nLemon juice: orange juice, lime juice\nWhite pepper: black pepper\nOlive oil: extra-virgin olive oil, olive oil blend" + }, + { + "recipe": "Fresh Vanilla Bean Whipped Cream\n1 cup heavy cream\n1/2 vanilla bean, split and seeds scraped \n1 1/2 teaspoons confectioners' sugar \nInstructions:\nPlace a large mixing bowl over another large mixing bowl filled with ice. Add the heavy cream and vanilla bean seeds to the bowl on top. Sift the sugar over the mixture. With a balloon whisk, beat the mixture vigorously until the cream reaches soft peaks. Stop immediately. Refrigerate until ready to use.\n", + "ingredients_alternatives": "Heavy cream: whole milk, half-and-half, coconut cream\nVanilla Bean: pods from 2 to 3 Madagascar or Mexican vanilla beans\nConfectioners' Sugar: powdered sugar, granulated sugar" + }, + { + "recipe": "Parmesan Kale Chips\n2 bunches kale, washed and dried well (preferably using a salad spinner)\n3 tablespoons grapeseed oil \n1 teaspoons kosher salt \n1/4 cup finely-grated Parmesan cheese\nInstructions:\nPreheat the oven to 325 degrees F. Adjust one oven rack to the upper-middle position and the other oven rack to the lower-middle position.\nRemove and discard the ribs from the kale, then slice each leaf in half. In a large bowl, toss the kale with the oil and salt until evenly coated.\nDivide the kale among 2 baking sheets, making sure they are in a single layer and not overlapping. Sprinkle the Parmesan cheese over the kale. Set the baking sheets on the oven racks and bake, switching the baking sheets from bottom to top and top to bottom midway through baking, until the kale shrinks in size, about 20 minutes (it may not be completely crispy at this point, but as it cools it will crisp up).\nAllow the kale chips to cool completely and crisp up before serving.\n", + "ingredients_alternatives": "Kale: spinach, chard, arugula\nGrape seed oil: sunflower oil, canola oil\nKosher salt: sea salt\nParmesan cheese: pecorino Romano, parmesan" + }, + { + "recipe": "Chocolate-Hazelnut Tart\n1/2 cup blanched hazelnuts\n1 cup all-purpose flour, plus more for dusting\n2 tablespoons sugar\n1/ 4 teaspoon salt\n6 tablespoons cold unsalted butter, cut into small pieces\n1 large egg, beaten\n1/2 teaspoon vanilla extract\n2 tablespoons cornstarch\n2 cups heavy cream\n3/4 cup chocolate-hazelnut spread\n1/2 teaspoon vanilla extract\n1/8 teaspoon salt\nInstructions:\nMake the crust: Toast the hazelnuts in a skillet over medium heat until golden, about 8 minutes. Let cool. Transfer 1/3 cup nuts to a food processor. Add the flour, sugar and salt; pulse until the nuts are finely ground. Add the butter and pulse until the mixture looks like coarse meal. Drizzle in the egg and vanilla; pulse until the dough starts to come together.\nTurn the dough out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour. Coarsely chop the remaining hazelnuts and reserve.\nRoll out the dough on a lightly floured surface into a 12-inch round. Press into the bottom and sides of a 9-inch tart pan with a removable bottom, then trim the excess dough. Prick the bottom all over with a fork. Refrigerate until firm, about 30 minutes.\nPreheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and weights and continue baking until golden brown all over, 15 to 20 minutes. Cool completely on a rack.\nMeanwhile, make the filling: Whisk the cornstarch into 1/4 cup cream in a bowl. Combine the remaining 1 3/4 cups cream, the chocolate-hazelnut spread, vanilla and salt in a small saucepan. Whisk in the cornstarch mixture and bring to a boil over medium heat, stirring and scraping the sides of the pan with a rubber spatula. Once the mixture starts to boil, stir constantly until thickened, about 2 minutes. Pour into the crust and swirl the top. Refrigerate until set, about 1 hour. Top with the reserved hazelnuts.\n", + "ingredients_alternatives": "Hazelnuts: almonds, cashews, pecans\nFlour: whole wheat flour, all-purpose flour\nSugar: brown sugar, granulated sugar\nSalt: kosher salt, sea salt\nButter: unsalted butter, ghee\nEgg: egg whites, egg yolks\nVanilla extract: almond extract, coconut milk\nCornstarch: arrowroot powder, tapioca starch\nHeavy cream: half-and-half, heavy cream\nChocolate-hazelnut spread: Nutella, chocolate hazelnut spread\nVanilla extract: almond extract, coconut milk" + }, + { + "recipe": "Grilled Hanger Steak with Smoked Veggies, Barbecue Sauce and Southwest Chimichurri\n3 cups red wine\n1/4 cup liquid smoke, plus more for brushing\n1/4 cup fig balsamic vinegar\n1 hanger or flank steak (about 2 pounds) \nSalt and freshly ground black pepper\n1/2 cup ketchup\n3 tablespoons Worcestershire sauce\n2 tablespoons agave syrup\n1 teaspoon adobo sauce\n1 chipotle chile in adobo, minced\n1/4 cup equal parts chopped capers and cornichons\n1/4 cup chopped fresh cilantro\n1/4 cup chopped fresh parsley\n1 jalapeno, diced\nExtra-virgin olive oil\nSalt and freshly ground black pepper\nSalt and freshly ground black pepper \n1 green bell pepper, sliced\n1 red bell pepper, sliced\n1 yellow bell pepper, sliced\n1/4 cup liquid smoke \nInstructions:\nFor the steak marinade: In a baking dish, whisk together the wine, liquid smoke and vinegar. Sprinkle the steak with salt and pepper and place in the marinade. Marinate for 15 minutes. \nFor the barbecue sauce: Combine the ketchup, Worcestershire sauce, agave, adobo sauce and chipotle chile in a saucepan and reduce until thick and spreadable.\nFor the Southwest chimichurri: Combine the capers, cornichons, cilantro, parsley and jalapeno in a food processor and pulse until the sauce is chunky. With the motor running, slowly pour in oil until the sauce is well combined and a little bit smooth; it should not be a pureed paste. Taste and season with salt and pepper.\nFor the smoked veggies and steak: Preheat a grill pan over medium-high heat. Remove the steak from the marinade and grill to desired temperature. Brush with a little liquid smoke for a grilled flavor and brush with the barbecue sauce. Reserve. \nGrill the bell peppers on a grill pan. \nWrap the wood chips in a foil pouch. Place the bell peppers and wood chips in a stockpot with the liquid smoke and 1 tablespoon water and steam for a few minutes to infuse flavor. \nServe the steak topped with the Southwest chimichurri and with the grilled peppers and remaining barbecue sauce on the side.\n", + "ingredients_alternatives": "Red wine: Cabernet Sauvignon, Merlot, Pinot Noir\nLiquid smoke: hickory smoke, mesquite smoke, applewood smoke\nFig balsamic vinegar: balsamic glaze, balsamic vinegar with honey\nHanger or flank steak: ribeye steak, skirt steak, sirloin steak\nKetchup: tomato sauce, barbecue sauce, teriyaki sauce\nWorcestershire sauce: soy sauce, fish sauce, tamari\nAgave syrup: maple syrup, honey, brown sugar\nAdobo sauce: fish sauce, soy sauce, oyster sauce\nChipotle chile in adobo: jalapeno peppers, habanero peppers, ancho chiles\nCapers: olives, pickles, artichokes\nCornichons: pickles, olives, capers\nCilantro: parsley, basil, dill\nFreshly ground black pepper: ground white pepper, pink peppercorns\nGreen bell pepper: yellow bell pepper, orange bell pepper, purple bell pepper\nRed bell pepper: orange bell pepper, yellow bell pepper, purple bell pepper\nYellow bell pepper: orange bell pepper, yellow bell pepper, purple bell pepper\nLiquid smoke: applewood smoke, cherry wood smoke, hickory smoke" + }, + { + "recipe": "Stuffed Pork Chops\n1/2 cup kosher salt\n3 tablespoons sugar\n1 tablespoons light brown sugar\n2 quarts water\n4 (2-inch thick) pork chops, bone-in rib loin chops, split to bone\n2 slices bacon, chopped\n2 stalks celery, minced\n1 small onion, minced\n2 cloves garlic, minced\n1 tablespoon freshly chopped rosemary leaves\n1 tablespoon freshly chopped sage leaves\n2 tablespoons freshly chopped parsley leaves\n2 1/2 cups crumbled cornbread\n1/4 cup dried cranberries\n1/2 cup chicken broth\nSalt and freshly ground black pepper\nInstructions:\nWhisk salt and sugars in 2-quarts of cold water. Add pork chops and cover. Refrigerate for 1 hour. Remove the pork chops from the brine and dry well.\nIn a large heavy bottomed saute pan, begin to fry bacon. Add celery, onion and garlic to pan and allow to saute with the crispy bacon. Add rosemary, sage and parsley after bacon has cooked for 8 to 10 minutes. Saute until fragrant. Season with salt and pepper.\nIn a large bowl add cornbread, dried cranberries and chicken stock. Stir in the cooked vegetable mixture. Mix well.\nPreheat grill to medium-high heat.\nSeason the pork chops with salt and pepper. Stuff the chop with about 1/2 cup of stuffing. Use toothpicks to help seal the chops. Grill the chops for 5 to 7 minutes per side. Internal temperature should be 145 degrees F. Allow chop to rest for 5 minutes before serving.\n", + "ingredients_alternatives": "Kosher salt: sea salt\nSugar: honey, maple syrup\nLight Brown Sugar: muscovado sugar\nWater: white wine, chicken broth\nPork Chops: chicken breasts, beef sirloin, lamb chops\nBacon: prosciutto, serrano ham\nCelery: fennel, leeks\nOnion: scallions, shallots\nGarlic: shallots, green onions\nRosemary: thyme, oregano\nSage: basil, lemon balm\nParsley: cilantro, basil\nCornbread: whole wheat bread, gluten-free bread\nDried Cranberries: raisins, apricots\nChicken Broth: vegetable broth, beef broth" + }, + { + "recipe": "Teriyaki Kabobs\nPorterhouse steak, cut into cubes\n1 cup soy sauce\n2 teaspoons grated fresh ginger root\n1/2 cup sugar\n1/4 cup sherry wine\n1 tablespoon sesame oil\nFresh island peppers\nSweet Maui onions\nVine ripened island cherry tomatoes\nFresh mushrooms\nSkewers, if wooden, soaked in water for 20 to 30 minutes\nInstructions:\nMix all ingredients together and marinate the kabobs before grilling.\n", + "ingredients_alternatives": "Soy sauce: tamari, coconut aminos\nGinger root: turmeric, galangal\nSugar: maple syrup, honey\nSherry wine: white wine, sake\nSesame oil: avocado oil, grapeseed oil\nIsland peppers: jalapeno, habanero\nSweet Maui onions: yellow onions, red onions\nVine-ripened island cherry tomatoes: grape tomatoes, cherry tomatoes\nFresh mushrooms: cremini mushrooms, shiitake mushrooms" + }, + { + "recipe": "Ropa Vieja Roulade\n3 poblano peppers\n2 red bell peppers\n1 large white onion, sliced into 1-inch-thick rounds\nOne 2-pound flank steak\n1/2 cup cilantro leaves, finely chopped\n1/3 cup tomato paste (3 ounces)\n1 tablespoon olive oil\n1 teaspoon ground cumin\n1 teaspoon dried oregano, preferably Mexican\n6 scallions, white and light green parts only, finely chopped\nKosher salt\n1/2 cup pimento-stuffed Spanish olives\nInstructions:\nPrepare an outdoor grill for direct and indirect grilling. (If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.) Cook the poblano and bell peppers on the grill, turning occasionally, until completely charred on the outside, about 15 minutes. Transfer to a bowl and cover with a plate to steam for about 10 minutes.\nMeanwhile, grill the onions until golden and soft, about 10 minutes. Transfer to a plate. Peel the poblano and bell peppers and remove and discard the stems and skins. Cut the flesh into 1/2-inch strips and set aside. (Keep the poblano strips separate from bell pepper strips.)\nSet the steak on a cutting board. Using a long thin knife and starting at the thin, narrow end of the steak, slice it in half horizontally leaving 2 inches of the meat uncut at the wide end of the steak so the pieces stay attached. Open it up like a book so you have one long piece. Pound the steak with a meat mallet to an even thickness of about 1/4 inch.\nArrange the steak flat on a work surface with a long side facing you. Combine the cilantro, tomato paste, oil, cumin, oregano, scallions and 2 teaspoons salt in a bowl. Spread the paste all over the top of the steak. Working in three batches, arrange vertical stripes of the poblanos, bell peppers, onions, and olives on the steak until the steak is covered, leaving 2 inches empty at each end.\nRoll up the steak like a jelly roll, starting at one of the short ends. Tie the steak closed around the circumference with butcher's twine at 2-inch intervals. Tie one more piece of twine lengthwise around the steak.\nPut the steak on the direct heat side of the grill and cook, turning, to brown all 4 sides, about 2 minutes per side. Move the steak to the indirect heat side of the grill, cover and cook, turning occasionally, until the center of the steak registers 115 degrees F on an instant-read thermometer, 25 to 30 minutes for a steak that is well-done on the outside and medium-rare in the center. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest about 10 minutes.\nUntie the steak and cut it into 6 thick slices. \n", + "ingredients_alternatives": "Poblano peppers: jalapeno peppers, habanero peppers, Anaheim peppers\nRed bell peppers: mild bell peppers, padrón peppers, banana peppers\nOnion: yellow onion, sweet onion, Vidalia onion\nFlank steak: skirt steak, fajita meat, chuck steak\nCilantro: parsley, basil, dill\nTomato paste: tomato sauce, canned crushed tomatoes, tomato puree\nOlive oil: avocado oil, grapeseed oil, walnut oil\nCumin: coriander, caraway seeds, fennel seeds\nOregano: Italian seasoning, thyme, rosemary\nScallions: green onions, shallots, leeks\nKosher salt: sea salt\nPimento-stuffed Spanish olives: Kalamata olives, Castelvetrano olives, Cerignola olives" + }, + { + "recipe": "New England Lobster Roll\n1 live lobster or one pound cooked lobster meat, 2 cups\n1/4 cup celery\n1/4 cup mayonnaise\nSalt and freshly ground black pepper\nHot dog buns\nButter\nPaprika\nInstructions:\nPut lobster in boiling water and cover. Turn down heat and simmer for 8 to 10 minutes. Drain the lobster and remove meat from shell. Cut lobster and celery and combine them in a bowl with mayonnaise, salt and pepper. Smear outside of hot dog buns with butter. Put on griddle and cook 1 minute. Fill buns with lobster mixture. Sprinkle with paprika.;\n", + "ingredients_alternatives": "Lobster: shrimp, crab meat, scallops\nCelery: carrots, bell peppers, zucchini\nMayonnaise: hummus, yogurt, sour cream\nSalt: kosher salt, sea salt\nBlack pepper: freshly ground pepper, chili powder\nHot dog buns: hamburger buns, hoagie rolls, pretzel rods\nButter: olive oil, coconut oil, avocado oil\nPaprika: cumin, coriander, smoked paprika" + }, + { + "recipe": "Pan Seared Scallops with Crab Salad and Carrot Puree\n8 ounces carrots, peeled and chopped\n1 teaspoon honey \nSalt and freshly ground black pepper\n5 strips bacon\n1 1/2 cups maple syrup\n1 tablespoon cornstarch, optional\n1 pound crab claw meat\n1/4 cup julienned apple\n1/4 cup julienned carrot\n1/4 cup mayonnaise \n2 tablespoons lemon juice \n2 tablespoons diced red onion \nSalt and freshly ground black pepper\n6 scallops (size U8), dry pack\nSalt and freshly ground black pepper\n2 tablespoons grapeseed oil\n2 tablespoons butter \n6 small leaves romaine heart \n3 scallions, julienned\nInstructions:\nFor the puree: In a small saucepot, bring 4 cups water to a boil. Add the chopped carrots, and boil until soft. Strain the carrots and reserve 1 cup of the cooking liquid.\nPlace the carrots in a blender with the honey, and puree. Adjust the consistency with the reserved cooking liquid. Season with salt and pepper, and cool completely.\nFor the syrup: In a saute pan, cook the bacon until crispy. Remove the bacon from the pan and drain on paper towels. Then chop the bacon and add it to a small saucepot with the maple syrup, and bring to a simmer. Reduce the syrup to a volume of 1 cup.\nIf the syrup is very runny, thicken with a slurry of the cornstarch mixed with 2 tablespoons water.\nFor the crab salad: In a bowl, combine crab, apples, carrots, mayonnaise, lemon juice and onion, and mix gently. Season with salt and pepper.\nFor plating: Sprinkle the scallops with salt and pepper. Heat a saute pan over high heat until smoking. Add the oil and then place the scallops in the pan. Sear until golden brown and the scallops release from the pan, about 3 minutes. Flip and cook for another minute. Add the butter to the pan and baste the scallops with the butter for about 1 more minute. Remove the pan from the heat and allow the scallops to rest.\nOn each serving plate, drag a spoonful of carrot puree across the plate. Place 2 ounces of crab salad at the center of each plate. Trim the romaine leaves into a diamond and place on top of the crab salad. Place the seared scallop against the lettuce leaf and drizzle 1 ounce of the bacon syrup with some bacon pieces over the scallop. Garnish with the scallions and serve.\n", + "ingredients_alternatives": "Carrots: bell peppers, zucchini, yellow squash\nHoney: brown sugar, agave nectar\nBacon: prosciutto, serrano ham\nMaple syrup: honey, agave nectar\nCornstarch: flour, arrowroot powder\nCrab claw meat: shrimp, lobster\nApple: pear, peach\nCarrot: beet, turnip\nMayonnaise: hummus, tahini\nRed onion: yellow onion, scallions\nScallops: shrimp, clams\nButter: coconut oil, ghee\nRomaine heart: kale, spinach\nScallions: chives, garlic scapes" + }, + { + "recipe": "Chilka-Style Pan-Seared Black Bass\n2, 6 ounce fish filets\n6 ounce shallots\n1 ounce ginger, chopped\n3/8 ounce cloves garlic\n2 Granny Smith apples\n1 Asian pear\n2 leeks (white only)\n4 ounce onions\n2 bunches of celery\n1 mango\n2 ounce grape seed oil\n1/2 ounce ground coriander\n1 1/2 ounce turmeric\n2 ounce curry powder\n24 ounce sake, reduce by 1/4\n48 ounce chicken stock, reduce by 1/2\n6 ounce cream\n13 and 1/2 ounce coconut milk\n1 ounce butter\n1 piece mature coconut\n1/2 bunch fresh basil (purple, if you can find it)\nClean California frisee\nInstructions:\nFirst chop all of the above to medium; sweat all ingredients with oil (to cook with no color). Simmer 20-30 minutes, then strain.\nSecond cook the ground coriander, turmeric and curry powder for 1-2 minutes. Puree the sake and chicken stock into a hand blender then strain it. Add the cream, coconut milk and butter, then taste.\n", + "ingredients_alternatives": "Fish filets: salmon, tilapia, cod, halibut\nShallots: scallions, spring onions\nGinger: galangal, ginger root\nCloves: allspice, nutmeg\nApples: pears, quince\nAsian pear: persimmon, pomegranate\nLeeks (white only): onions, garlic\nCelery: fennel, parsley\nMango: papaya, kiwi\nGrape seed oil: sunflower oil, canola oil\nGround coriander: cumin, caraway seeds\nTurmeric: cinnamon, cardamom\nCurry powder: curry paste, garam masala\nSake: rice wine, sherry\nChicken stock: vegetable broth, chicken broth\nCream: half-and-half, heavy cream\nCoconut milk: almond milk, soy milk\nButter: ghee, clarified butter\nMature coconut: young coconut, coconut water\nBasil (purple, if you can find it): basil, cilantro\nCalifornia frisee: arugula, radicchio" + }, + { + "recipe": "Perfectly Boiled Eggs\nWater to cover\nPinch salt\n1 dozen large eggs\nInstructions:\nPlace the eggs in a saucepan and cover with water. Season with a pinch of salt. Place the pan over medium heat and bring to a boil. Cook for 2 minutes. Remove from heat and cover with a lid. Allow the eggs to sit for 11 minutes. Drain and cool the eggs for 2 minutes in ice water. Drain and peel the eggs.\n", + "ingredients_alternatives": "Water: chicken or vegetable broth, white wine\nSalt: kosher salt, sea salt\nEggs: duck eggs, goose eggs, quail eggs" + }, + { + "recipe": "Sisig Crunch-A-Dilla\n2 cups shredded Monterey Jack cheese\nOne 10- to 12-inch flour tortilla \n1/2 pound your choice cooked and chopped meat\n2 tablespoons sour cream or Mexican crema \n2 tablespoons guacamole \nOne 5-inch corn tostada \n1 1/2 cups shredded iceberg lettuce \n1/2 cup shredded purple cabbage \n2 tablespoons pico de gallo or salsa \n1/2 cup pickled jalapenos\n1 cup nacho cheese sauce \nInstructions:\nPreheat a flattop, griddle or large nonstick pan over medium heat. Sprinkle a 5-inch circle of Monterey Jack cheese in the center of the flour tortilla. Add the meat.\nSpread Mexican crema and guacamole on the top of a corn tostada.\nPlace the tostada on top of the meat, then add the lettuce, shredded cabbage, pico de gallo and a little more Monterey Jack cheese.\nTo fold the crunchwrap, start at the bottom of the flour tortilla and fold the edge up and over the center. Continue to work your way around, folding the tortilla up and over the center fillings, until completely enclosed. Grill the crunchwrap folded-side down, on the flattop or pan. Place a grill press on top and grill each side until brown, about 3 minutes.\nCut in half and serve with pickled jalapenos and nacho cheese for dipping.\n", + "ingredients_alternatives": "Monterey Jack cheese: cheddar cheese, mozzarella cheese, provolone cheese\nFlour tortilla: whole wheat tortilla, corn tortilla\nChopped meat: ground beef, ground turkey, chicken breast\nSour cream or Mexican crema: Greek yogurt, cottage cheese\nGuacamole: avocado mash, hummus\nCorn tostada: whole wheat tortilla, corn tortilla\nIceberg lettuce: romaine lettuce, spinach\nPurple cabbage: red cabbage, green cabbage\nPico de gallo or salsa: tomato salsa, salsa verde\nPickled jalapenos: pickled jalapeno peppers, pickled banana peppers\nNacho cheese sauce: queso fresco, cotija cheese" + }, + { + "recipe": "S'mores Eclairs\n2 tablespoons cocoa powder\n1 cup all-purpose flour\n1 cup water\n1/4 pound unsalted butter\n2 tablespoons sugar\n1/4 teaspoon fine salt\n4 eggs\n36 large marshmallows\nChocolate Sauce, recipe follows\n10 ounces semisweet chocolate, finely chopped\n1 cup heavy cream\nInstructions:\nPreheat the oven to 425 degrees F. \nSift the cocoa powder and flour together at least 3 times. Set aside. Place the water, butter, sugar, and salt in a heavy 2-quart saucepan. Bring this mixture just to a boil over high heat. Remove from heat and add the sifted cocoa and flour in all at once. Stir with a wooden spoon until the dough comes together to form a ball. Return the pan to medium-high heat and beat constantly until a film develops on the bottom of the pan, about 2 minutes. Do not let it burn. \nTransfer the dough to the bowl of an electric mixer with a paddle attachment. Add the eggs 1 at a time, beating well after each addition. Scrape down the side of the bowl and continue to beat the dough for 4 minutes at high speed. Transfer the dough into a piping bag fitted with a large star tip. Line a baking sheet with parchment paper and pipe 3 to 4-inch log shapes onto the paper. Bake for 10 minutes; then reduce the oven temperature to 325 degrees F. Bake for another 15 minutes. Turn the oven off. Remove the eclairs from the oven and poke a hole in each one using a skewer or piping nail. Place the eclairs back in the oven and leave the door ajar for 10 minutes, allowing the eclairs to dry. \nCut the eclairs in 1/2 lengthwise with a serrated knife. Place the bottom halves of the eclairs on a sheet pan and put 3 marshmallows into each. Place under the broiler until golden, watching closely. Remove from oven. Place tops on and ladle the chocolate sauce over top.\nPlace the chocolate in a stainless-steel bowl. Pour the heavy cream into a small saucepan over medium-high heat and heat the cream until just before the boiling point. Pour the cream over the chocolate and let sit for 1 minute. Whisk until smooth and glossy.\n", + "ingredients_alternatives": "Cocoa powder: melted chocolate, dark chocolate chips\nFlour: whole wheat flour, all-purpose flour\nWater: milk, broth\nButter: coconut oil, ghee\nSugar: maple syrup, honey\nSalt: kosher salt, sea salt\nEggs: duck eggs, quail eggs\nMarshmallows: goosebumps, cloudberries\nChocolate Sauce: sweetened condensed milk, chocolate syrup\nChopped chocolate: bittersweet chocolate, chocolate bars\nHeavy cream: half-and-half, cream cheese" + }, + { + "recipe": "Spiced Beef Hot Dish With Bacon Jalapeno Cornbread\n3 strips bacon\n3 pounds boneless beef chuck, 1-inch cubes \nKosher salt and freshly ground black pepper \nOil, if needed\n2 medium carrots, chopped \n1 jalapeno, minced \n1 medium yellow onion, chopped \n2 cloves garlic, minced \n1 tablespoon baharat \n1 teaspoon chili powder \nOne 14-ounce can fire-roasted diced tomatoes \nOne 14-ounce can beef broth \nTwo 14-ounce cans chickpeas, drained \n1/2 cup golden raisins \n1 cup cornmeal\n1 cup all-purpose flour \n1 teaspoon baking powder \n1/2 teaspoon baking soda \n1 teaspoon kosher salt \n1 large egg \n1 stick unsalted butter, melted and cooled \n1 cup whole milk Greek yogurt, plus more for serving \n1 tablespoon honey \n1 jalapeno, minced \nChopped fresh parsley, for garnish \nInstructions:\nFor the spiced beef hot dish: Place the bacon in an even layer in a Dutch oven or large cast-iron pan and turn the heat to medium-high. Cook until crispy and the fat is rendered, a few minutes per side. Meanwhile, sprinkle the beef with salt and pepper. Remove the bacon to paper towels to drain, leaving the bacon fat in the pan. Working in batches, place the beef in an even layer in the Dutch oven and sear until browned on all sides, adding a drizzle of oil if the Dutch oven ever seems dry, about 4 minutes per side. Remove to a plate or shallow bowl. Crumble the bacon and set aside.\nReduce the heat to medium and add the carrots, jalapeno and onion and cook until translucent, 7 to 10 minutes. Add the garlic and cook 1 minute. Add the baharat and chili powder and toast with the vegetables, 1 minute. Add the tomatoes and broth and bring to a boil. Add the beef and any accumulated juices, the chickpeas and raisins. Reduce to a simmer, then cover and let cook 1 to 1 1/2 hours. Season to taste. \nFor the cornbread: Preheat the oven to 400 degrees F. \nWhisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the egg, melted and cooled butter, yogurt and honey in a medium bowl. Add the wet ingredients to the dry ingredients. Fold in the jalapeno and bacon.\nUsing a cookie scoop, dollop the cornbread batter on top of the chili to cover. Bake, uncovered, until golden brown, 25 to 30 minutes. Remove and serve with yogurt and chopped parsley.\n", + "ingredients_alternatives": "Bacon: pancetta, Canadian bacon, prosciutto\nBeef Chuck: brisket, short ribs, ground beef\nKosher Salt and Freshly Grounded Black Pepper: other types of salt and pepper blends\nOil: vegetable oil, canola oil, grapeseed oil\nCarrots: chopped bell peppers, chopped zucchini, chopped mushrooms\nJalapeno: minced red pepper flakes, minced green chili peppers\nYellow Onion: chopped white onion, chopped scallions, chopped shallots\nGarlic: minced ginger, minced lemongrass, minced fresh herbs like thyme or rosemary\nBaharat: curry powder, paprika, cumin\nChili Powder: smoked paprika, chipotle powder, ancho powder\nFire-Roasted Diced Tomatoes: canned crushed tomatoes, canned diced tomatoes with green chilies\nBeef Broth: chicken broth, vegetable broth, fish broth\nChickpeas: cannellini beans, great northern beans, kidney beans\nGolden Raisins: currants, sultanas, raisin breadcrumbs\nCornmeal: polenta, cream of wheat, farro\nAll-Purpose Flour: whole wheat flour, spelt flour, barley flour\nBaking Powder: baking soda, baking powder substitute\nBaking Soda: baking soda substitute, washing soda\nKosher Salt: Himalayan pink salt, sea salt, kosher salt substitute\nLarge Egg: duck egg, quail egg, goose egg\nUnsalted Butter: clarified butter, ghee, vegan butter\nWhole Milk Greek Yogurt: nonfat plain Greek yogurt, low-fat plain Greek yogurt, soy yogurt\nHoney: maple syrup, agave nectar, date syrup\nJalapeno: minced jalapeno peppers, minced serrano peppers," + }, + { + "recipe": "Buttermilk Panna Cotta\n1 (.25-ounce) envelope unflavored gelatin\n1 cup half-and-half\n3/4 cup sugar\n2 vanilla beans, split and scraped\nPinch kosher salt\n2 cups buttermilk, at room temperature\nInstructions:\nSprinkle the gelatin over 2 tablespoons of water in a small bowl and let stand for 5 minutes.\nMeanwhile, in a medium saucepan over medium-low heat, combine the half-and-half, sugar, vanilla pods, vanilla seeds and pinch of salt. Simmer for 5 minutes, stirring frequently to dissolve the sugar and avoid scorching the milk. Reduce the heat and add the gelatin and buttermilk. Strain through a fine sieve, removing the vanilla pods and any milk solids.\nPour mixture into 8 small ramekins and let cool to room temperature, about 45 minutes. Transfer to fridge and chill for 3 hours. To serve, briefly dip the bottoms of the ramekins in warm water and invert onto dessert plates.\nBYOC: Top with your favorite fresh berries when in season. If you have the time, try and make a creamy caramel sauce by using sugar, water and half-and-half. Be creative and swipe the plate in a creative pattern. Let your inner artist come out.\n", + "ingredients_alternatives": "Gelatin: agar agar, kuzu\nHalf-and-half: heavy cream, whole milk\nSugar: coconut sugar, maple syrup\nVanilla beans: bourbon vanilla, Madagascar vanilla\nKosher salt: sea salt\nButtermilk: sour cream, yogurt" + }, + { + "recipe": "Grapefruit Tart\n1 1/2 cups graham cracker crumbs (crushed in a food processor or in a resealable plastic bag with a rolling pin)\n8 tablespoons (1 stick) salted butter, melted\n2 tablespoons sugar\nOne 14-ounce can sweetened condensed milk\n2 large egg yolks\n1 large grapefruit, zested and juiced (1/2 cup juice)\nRed food coloring, for tinting, optional\nWhipped cream, for serving\nInstructions:\nPreheat the oven to 350 degrees F.\nFor the crust: Pour the graham cracker crumbs into a bowl and stir in the melted butter and sugar. Press the mixture into a 9-inch tart pan with a removable bottom and bake until golden and set, about 5 minutes. Set aside to cool slightly.\nFor the filling: Mix the condensed milk, egg yolks and grapefruit zest and juice in the bowl of a mixer, then mix on high until smooth and thick. Add a few drops of the food coloring, if using, to give it a ruby grapefruit color, and stir thoroughly to combine.\nPour the mixture into the crust and bake until set, about 15 minutes. Allow to cool, then refrigerate for at least 1 hour. Serve with whipped cream.\n", + "ingredients_alternatives": "Graham cracker crumbs: chocolate wafers, vanilla wafers, rice cakes\nButter: unsalted butter, coconut oil\nSugar: brown sugar, maple syrup\nCondensed milk: evaporated milk, sweetened coconut milk\nEgg yolks: duck eggs, goose eggs\nGrapefruit: oranges, lemons, limes\nRed food coloring: beet juice, tomato sauce\nWhipped cream: heavy cream, whipped coconut cream" + }, + { + "recipe": "Pear Tarte Tatin\n1 stick (8 tablespoons) unsalted butter, cut into pea-size pieces\n1 cup all-purpose flour, plus extra for rolling \n1/4 cup sugar \nPinch kosher salt \nZest of 1 lemon\n1 large egg yolk \n2 to 3 tablespoons ice water \n1 cup sugar\n1/4 cup apple cider \nJuice of 1/2 lemon\n1 vanilla bean, seeds scraped \n1 stick (8 tablespoons) unsalted butter, cut into pats \n6 pears, such as Bosc, halved, stemmed and seeded\n1/2 cup mascarpone mixed with 2 tablespoons sugar, for garnish \nInstructions:\nFor the crust: Combine the butter, flour, sugar, salt and lemon zest in a food processor and pulse until it looks like finely grated Parmigiano. Add the egg yolk and 1 to 2 tablespoons of the ice water. Pulse, pulse, pulse until the mixture comes together. If it seems a bit dry, add a little more water and pulse, pulse, pulse until the mixture comes together into a ball. Dump the whole thing out onto a lightly floured work surface. Knead the mixture only enough to make it a smooth ball, 1 or 2 times. Using a rolling pin or your fingers, roll or press the dough out into an even circle 11 to 12 inches in diameter. Transfer to a cookie sheet lined with plastic wrap and enclose the dough in plastic wrap, then refrigerate for at least 1 hour, or preferably overnight.\nFor the filling: Preheat the oven to 425 degrees F.\nPlace the sugar, apple cider, lemon juice and vanilla bean seeds in a 10-inch nonstick ovenproof pan and stir to combine. Bring the mixture to a boil over high heat, brushing down the sides of the pan occasionally with a pastry brush dipped in water, if necessary. Cook, swishing the pan around gently to promote even cooking, until the mixture turns light brown, 6 to 7 minutes. Continue to cook the mixture until it becomes a much deeper amber color, another minute or so. Remove from the heat and stir in the butter, 2 pats at a time. The mixture will bubble up. That is okay, just be VERY CAREFUL not to get any of this on you. When all of the butter has been incorporated, begin to arrange the pears rounded-side down in circles. Try to do this neatly and in a pretty way. Remember, the bottom will be the top!\nReturn the pan to the burner and cook over medium heat for 20 minutes, then remove from the heat.\nRetrieve the chilled pastry and place it on top of the pears. Tuck the pastry in around the edges of the pan. Bake until the dough is golden brown and crispy, 20 to 25 minutes. Let the tart cool for 10 to 15 minutes. Place a serving platter upside down on top of the pastry and CAREFULLY flip the platter and the pan over. Let the tart fall gently out of the pan.\nSlice tart into pieces and garnish with a dollop of sweetened mascarpone.\n", + "ingredients_alternatives": "Butter: unsalted butter, ghee\nFlour: all-purpose flour, whole wheat flour\nSugar: granulated sugar, brown sugar\nKosher salt: sea salt\nLemon Zest: orange zest, lime zest\nEgg Yolk: duck egg yolk, goose egg yolk\nIce Water: sparkling water, seltzer water\nApple Cider: cranberry juice, grapefruit juice\nLemon Juice: orange juice, grapefruit juice\nVanilla Bean: vanilla extract, almond extract\nUnsalted Butter: ghee, coconut oil\nPears: apples, peaches, plums" + }, + { + "recipe": "Buttery Bananas\n4 yellow, firm bananas, peeled and chopped\n6 tablespoons butter\n3 tablespoons brown sugar\nPinch salt\nIce cream, for serving\nInstructions:\nMelt the butter in a saute pan and add the bananas, stirring to coat. Sprinkle over the brown sugar and a pinch of salt. Saute until the bananas are tender and the brown sugar thinly coats everything, 2 to 4 minutes. Serve warm over cold ice cream.\n", + "ingredients_alternatives": "Bananas: plantains, pineapple, mangoes\nButter: coconut oil, ghee, avocado oil\nBrown Sugar: maple syrup, honey, agave nectar\nSalt: Himalayan pink salt, kosher salt\nIce Cream: coconut ice cream, cashew ice cream, almond milk ice cream" + }, + { + "recipe": "Chicken with Orange-Sage Sauce with Herbed Cheese-Stuffed Bread Twists\n1 (11-ounce) container refrigerated breadsticks\n2 tablespoons herbed cheese, divided (recommended: Boursin)\n1 egg white\nSalt and freshly ground black pepper\n1 tablespoon olive oil\n6 boneless skinless chicken breast halves (about 5 ounces each)\n1 cup orange juice\n2 teaspoons Dijon mustard\n2 teaspoons cornstarch\n1 teaspoon dried thyme\n1 teaspoon dried sage\nInstructions:\nPreheat oven to 375 degrees F.\nUnroll breadstick dough into 12 separate breadsticks. Using a wet fingertip, make a \\canal\\ down the center of each breadstick. Spread cheese into canals (about 1/2 teaspoon per breadstick). Fold over breadsticks, covering filling and pinch the edges together to seal. Stretch and twist the breadsticks into 8-inch twists and place side-by-side on a baking sheet. Brush twists with egg white and sprinkle with salt and black pepper. Bake 12 minutes, until golden brown.\nMeanwhile, heat oil in a large skillet over medium-high heat. Season both sides of chicken with salt and black pepper. Add chicken to pan and cook 2 minutes per side, until golden brown. In a medium bowl, whisk together orange juice, mustard, cornstarch, thyme, and sage. Add mixture to pan and bring to a simmer. Simmer 2 to 3 minutes, until sauce thickens and chicken is cooked through. Serve 4 chicken breast halves with all of the sauce and bread twists. Reserve remaining chicken for spring rolls.\n", + "ingredients_alternatives": "Breadsticks: pita chips, croutons, crostini\nHerbed cheese: goat cheese, feta cheese, gouda cheese\nEgg white: aquafaba, meringue powder\nOlive oil: avocado oil, grapeseed oil, walnut oil\nChicken breast: turkey breast, pork tenderloin, tofu\nOrange juice: grapefruit juice, cranberry juice\nDijon mustard: whole-grain mustard, spicy brown mustard\nCornstarch: arrowroot powder, tapioca starch\nThyme: rosemary, oregano, basil\nSage: rosemary, oregano, thyme" + }, + { + "recipe": "Nutty Star Sandwiches\n16 slices whole grain walnut bread\nCream cheese\nStrawberry jelly\n4 strawberries, hulled and thinly sliced\nInstructions:\nSpread 8 of the bread slices with cream cheese, and the remaining 8 with jelly. Sandwich cream cheese slices with strawberry slices. Using star shaped cookie cutters, cut out shapes. Place strawberry slice on top of the sandwich, for garnish.\n", + "ingredients_alternatives": "Walnut bread: whole grain bread, gluten-free bread, sprouted grain bread\nCream cheese: goat cheese, soy cream cheese\nStrawberry jelly: apricot jam, quince jelly\nStrawberries: blueberries, raspberries, blackberries" + }, + { + "recipe": "Maple Buttermilk Tart\n1 cup all-purpose flour, plus more for dusting\n2 tablespoons fine stone ground cornmeal\n2 tablespoons confectioners' sugar\n2 tablespoons superfine sugar\nPinch fine salt\n6 tablespoons cold unsalted butter, cut into 6 pieces\n1 large egg yolk, lightly beaten\nGranulated or sanding sugar, for garnish, optional\n2/3 cup maple sugar\n2 tablespoons all-purpose flour\nPinch fine salt\n5 tablespoons butter, melted and slightly cooled\n3/4 cup buttermilk\n1 teaspoon vanilla extract\n2 large eggs, lightly beaten\nInstructions:\nFor the crust: Pour the flour, cornmeal, sugars and salt into the bowl of a food processor fitted with a metal blade and process to combine. Scatter the butter over the top and pulse with the dry mixture to coat, and then continue pulsing until cool and almost sandy, about eight 3-second pulses. Drizzle the yolk over the top, and pulse again until the ingredients are moist and barely starting to clump, about another 8 pulses. The dough should just hold together when you squeeze it in your palm. If not, add 1 teaspoon of cold water and pulse briefly. \nTurn the dough out onto a lightly-floured work surface. Smear out the dough across the work surface using the heel of your hand until it begins to come together. Gather the dough back together and shape it into a disc. Wrap in plastic and chill for 1 hour. \nLet the dough warm up slightly before rolling it out (if you roll it while it is cold, it will crack). Roll the dough on a lightly-floured work surface with a rolling pin into a 1/8 to 3/16-inch-thick circles, 10 to 11 inches in diameter. Fit the dough into an 8-inch tart pan with a removable bottom. Don't worry if it cracks a bit; you can patch it with some of the trimmings. Press the dough firmly into the bottom of the pan where it meets the sides, and then roll the rolling pin across the pan to cut off the overhang. Press the dough firmly against the sides of the pan and back up to the top using your fingers (sometimes the rolling pin pushes the dough down the sides of the pan a bit). Chill in the refrigerator for 30 minutes. \nPreheat the oven to 350 degrees F. Position the rack on the lowest rung of the oven and put a baking sheet on top. Line the chilled crust with a 10-inch coffee filter and weight it down with dried beans or rice. Place on the hot baking sheet and bake until the sides begin to turn golden brown, 15 to 20 minutes. Remove the shell from the oven, carefully remove the beans and filter and then return to the oven until completely golden brown and baked through, another 10 to 15 minutes. Reduce the heat to 325 degrees F. Let cool before adding the filling, about 10 minutes. \nFor the filling: Pulse the maple sugar, flour and salt in a food processor until combined. Add the melted butter and pulse to combine, and then add the buttermilk and vanilla and pulse to combine again. Add the eggs and pulse until just combined-don't over-mix. Strain into the tart shell. Bake the tart until the sides are set (they may puff slightly) and the middle still jiggles slightly when you tap the pan, 30 to 35 minutes. Cool on a rack for at least 45 minutes. Serve warm or at room temperature, garnished with cookies as desired.\n", + "ingredients_alternatives": "Flour: whole wheat flour, pastry flour, cake flour\nCornmeal: polenta, rice flour\nConfectioners' sugar: powdered sugar, granulated sugar\nSuperfine sugar: brown sugar, turbinado sugar\nSalt: kosher salt, sea salt\nButter: unsalted butter, ghee\nEgg yolk: duck egg yolk, goose egg yolk\nGranulated or sanding sugar: brown sugar, turbinado sugar\nMaple sugar: honey, agave nectar\nAll-purpose flour: bread flour, cake flour\nVanilla extract: almond extract, lemon extract" + }, + { + "recipe": "Peppe's Mare e Monte: Peppe's Surf and Turf Pasta\n5 tablespoons/74 ml extra-virgin olive oil\n2 cloves garlic, chopped\n1 teaspoon/5 g, dried chile pepper, optional\n2 small zucchini, thinly sliced\n16 large shrimp\n12 cherry tomatoes, halved\nSalt\nBunch fresh flat-leaf parsley, chopped\n1 1/2 cups/352 ml white wine\n1 pound/457 g paccheri or rigatoni pasta\nFreshly grated Parmigiano cheese, for sprinkling\nInstructions:\nHeat up extra-virgin olive oil in a large saucepan. Add the garlic, chile pepper, if using, zucchini, and fry the zucchini until it is 'al dente'. Then add shrimp, tomatoes, salt, parsley, and wine. Cover and let simmer for 5 minutes.\nWhile the sauce is cooking, cook the pasta in a pot of boiling salted water. Stir to prevent the strands from sticking together.\nRemove the shrimp and the zucchini from the pan and set aside, leaving some sauce in the pan. Drain the pasta when it is 'al dente' and add to the saucepan. Sprinkle with Parmigiano cheese and mix well. Transfer to a serving platter and top with the shrimp and zucchini. Sprinkle with parsley and serve immediately.\n", + "ingredients_alternatives": "Olive oil: grapeseed oil, avocado oil\nGarlic: shallots, green onions\nDried chile pepper: red pepper flakes, cayenne pepper\nZucchini: yellow squash, bell peppers\nShrimp: scallops, mussels\nCherry tomatoes: grape tomatoes, plum tomatoes\nParsley: basil, cilantro\nWhite wine: dry vermouth, chardonnay\nPasta: spaghetti, linguine, fettuccine\nParmigiano cheese: pecorino Romano, parmesan cheese" + }, + { + "recipe": "Classic Cream Puffs with Chocolate Sauce\n3/4 cup granulated sugar\n3 tablespoons cornstarch\nPinch kosher salt\n6 large egg yolks\n2 cups whole milk\n2 tablespoons unsalted butter\n1 tablespoon vanilla bean paste\n1/2 cup whole milk\n1 stick (8 tablespoons) unsalted butter\n1 teaspoon kosher salt\n1 cup all-purpose flour\n4 large eggs\n1 cup heavy cream\n1 1/2 cups chopped semisweet chocolate\n1/4 teaspoon ground cinnamon\nConfectioners\\u2019 sugar, for garnish\nInstructions:\nMake the pastry cream: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Whisk in the egg yolks until combined, then whisk in the milk. Heat over medium-low heat, whisking constantly, until it starts to thicken, 4 to 5 minutes. Immediately remove from the heat.\nWhisk in the butter and vanilla bean paste. Transfer to a bowl, then press a sheet of plastic wrap on the surface of the pastry cream. Let cool, then refrigerate until chilled through, at least 2 hours and up to overnight.\nStart the cream puff dough: In a medium saucepan, bring the milk, butter and salt to a simmer over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, until the mixture comes together. Cook until the mixture starts to pull away from the sides of the pan into a ball and looks dry, 3 to 5 minutes more.\nFinish the cream puff dough: Using a wooden spoon, beat in the eggs, one at a time, waiting until they are fully incorporated before adding the next. Mix until the batter is shiny and stiff. Alternatively, you can use a stand mixer fitted with a paddle attachment on medium-low speed to incorporate the eggs. Transfer the batter to a pastry bag fitted with a 1/2-inch round pastry tip.\nPreheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.\nForm and bake: On the prepared baking sheet, pipe rounds of dough that are 1 1/2 to 2 inches wide and about 1 inch high, allowing 1 inch between each. Alternatively, measure out a scant 1/4-cup dough for each puff. Wet your finger and press down any pointed tops on the cream puffs. Bake for 15 minutes. Lower the oven to 350 degrees F and bake until firm to the touch, another 15 to 20 minutes.\nFinish baking: Shut the oven off. Let the puffs dry inside the oven for 10 minutes. Remove and let cool.\nAssemble: Using a paring knife, hollow out a hole in the bottom of each of the puffs. Pipe the pastry cream into the hole. Alternatively, you can cut the top off each puff and remove any undercooked dough in the center, then fill with the pastry cream and top with the top again. Hold in the refrigerator until ready to garnish and serve.\nMake the chocolate sauce: In a small pot, heat the cream. In a small bowl that fits over the pot of cream (without the bottom of the bowl touching the cream), combine the chocolate with the cinnamon. Use the pot of cream as the bottom of the double boiler and melt the chocolate over the cream. When the chocolate is melted, add the heated cream to the bowl with the chocolate and whisk to combine. Keep warm.\nTop the cream puffs with a sprinkle of confectioners\\u2019 sugar and some of the chocolate sauce.\n", + "ingredients_alternatives": "Sugar: brown sugar, coconut sugar, maple syrup\nCornstarch: tapioca starch, arrowroot powder\nKosher salt: sea salt\nEgg yolks: duck eggs, goose eggs\nWhole milk: almond milk, soy milk\nUnsalted butter: ghee, coconut oil\nVanilla bean paste: vanilla extract, almond extract\nWhole milk: coconut milk, cashew cream\nStick (8 tablespoons) unsalted butter: ghee, coconut oil\nKosher salt: Himalayan pink salt\nAll-purpose flour: whole wheat flour, spelt flour\nLarge eggs: quail eggs, duck eggs\nHeavy cream: coconut cream, almond milk\nChopped semisweet chocolate: dark chocolate chips, cocoa nibs\nGround cinnamon: nutmeg, cardamom\nConfectioners\\u2019 sugar: powdered sugar, turbinado sugar" + }, + { + "recipe": "Chicken Mishmash\n1 1/2 cups leftover chicken, skinless, finely chopped\n1 red pepper, finely diced\n2 cloves roasted garlic\n2 eggs\n1 handful grated cooked potatoes\nSalt and pepper\n2 tablespoons of canola oil\nInstructions:\nCombine the chicken, red pepper, garlic, eggs and potatoes in a large bowl. Sprinkle with salt and pepper. Take a handful of the mixture and make 1 patty, making 4 in all. In a hot pan, add the oil and sear the chicken patties until browned, about 2 minutes on each side.\n", + "ingredients_alternatives": "Chicken: turkey, pork, beef\nRed pepper: bell pepper, jalapeno\nRoasted Garlic: scallions, spring onions\nEggs: duck eggs, quail eggs\nCooked Potatoes: sweet potatoes, yams\nCanola Oil: grapeseed oil, sunflower oil" + }, + { + "recipe": "Quickest Puff Pastry\n10 ounces (2 1/2 sticks) cold unsalted butter\n1/2 cup cold tap water\n1 teaspoon salt\n2 cups unbleached, all-purpose flour (about 9 ounces)\nInstructions:\nCut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and refrigerate while preparing remaining ingredients.Measure water and add salt; stir to dissolve and set aside.\nCoarsely dice remaining 4 tablespoons (1/2 stick) butter. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses.\nAdd remaining butter and pulse once or twice to distribute. Add water and pulse 3 or 4 times, just until dough forms a rough ball. Do not over-process.\nFlour work surface and scrape dough from work bowl. Shape dough into a rough rectangle and place between 2 pieces of plastic wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough.\nPeel away plastic wrap and invert dough to floured work surface. Peel away second piece of wrap. Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough. Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm.\n", + "ingredients_alternatives": "Butter: coconut oil, ghee, duck fat\nTap water: sparkling water, seltzer water\nSalt: kosher salt, Himalayan pink salt\nFlour: whole wheat flour, spelt flour, rice flour" + }, + { + "recipe": "Ina Garten's Guacamole\n4 ripe hass avocados\n3 tablespoons freshly squeezed lemon juice (1 lemon)\n8 dashes hot pepper sauce\n1/2 cup small-diced red onion (1 small onion)\n1 large garlic clove, minced\n1 teaspoon kosher salt\n1 teaspoon freshly ground black pepper\n1 medium tomato, seeded and small-diced\nMultigrain chips, for serving\nInstructions:\nCut the avocados in half, remove the pits and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomato. Mix well and taste for salt and pepper. Serve with chips.\n", + "ingredients_alternatives": "Avocados: mangoes, papayas, pineapples\nLemon Juice: lime juice, grapefruit juice\nHot Pepper Sauce: sriracha, Frank's RedHot, Cholula\nRed Onion: yellow onion, scallions\nGarlic: shallots, green onions\nTomato: bell peppers, cherry tomatoes" + }, + { + "recipe": "Chive Risotto Cakes\nKosher salt\n1 cup uncooked Arborio rice\n1/2 cup Greek yogurt\n2 extra-large eggs\n3 tablespoons minced fresh chives\n1 1/2 cups grated Italian fontina cheese (5 ounces)\n1/2 teaspoon freshly ground black pepper\n3/4 cup panko (Japanese dried bread flakes)\nGood olive oil\nInstructions:\nBring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.\nMeanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.\nWhen ready to cook, preheat the oven to 250 degrees F.\nSpread the panko in a shallow dish. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick. Place 4 to 6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Arrange on a serving platter and serve hot.\n", + "ingredients_alternatives": "Kosher salt: sea salt\nArborio rice: brown rice, wild rice\nGreek yogurt: plain yogurt, sour cream\nEggs: duck eggs, quail eggs\nChives: scallions, garlic\nFontina cheese: Parmesan cheese, mozzarella cheese\nBlack pepper: white pepper, pink peppercorns\nPanko: breadcrumbs, crushed crackers" + }, + { + "recipe": "Moroccan Couscous\n2 tablespoons extra-virgin olive oil\n2 cloves garlic, smashed\n2 yellow onions, finely diced\n1 teaspoon ground cinnamon\n1 teaspoon ground cumin\n1 teaspoon ground turmeric\n1 turnip, peeled and cubed\n4 cups organic chicken stock\n2 cups canned chickpeas, drained and rinsed\n1/2 cup dried apricots, quartered\n1/2 cup dried figs, quartered\n1 red bell pepper, cubed\n1 butternut squash, cubed\n1 zucchini, cubed\nSalt and freshly ground black pepper \nSalt and freshly ground black pepper\n2 cups couscous\n1/2 cup roasted pistachios, crushed\n1/2 cup fresh cilantro leaves, minced\nInstructions:\nHeat the olive oil in large saucepan over medium heat. Add the garlic, onions, cinnamon, cumin and turmeric. Saute until fragrant, 2 to 3 minutes. Add the turnips and saute for 5 minutes. Deglaze with the chicken stock. Add the chickpeas, apricots, figs, red bell pepper, squash and zucchini. Stir and let simmer until tender, about 15 minutes. Discard the garlic and season with salt and pepper. Put the couscous in a large bowl. Boil 2 1/2 cups water and pour over the couscous. Cover and let sit for 5 minutes. Fluff the couscous with a fork. \nAdd 1/2 cup couscous to a bowl and ladle on some stew. Garnish with some pistachios and cilantro.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nGarlic: shallots, green onions\nCinnamon: nutmeg, cardamom\nCumin: coriander, fennel\nTurmeric: ginger, cayenne pepper\nTurnip: rutabaga, radish\nChicken Stock: vegetable broth, chicken broth\nChickpeas: cannellini beans, kidney beans\nApricots: prunes, raisins\nFigs: dates, prunes\nRed Bell Pepper: bell peppers, jalapenos\nButternut Squash: acorn squash, delicata squash\nZucchini: summer squash, pattypan squash\nCouscous: quinoa, brown rice\nPistachios: almonds, cashews\nCilantro: parsley, basil" + }, + { + "recipe": "Guacamole Cake\nNonstick cooking spray\n1 16 1/2-ounce box chocolate cake mix (plus required ingredients)\n1 16-ounce tub chocolate frosting\n12 chocolate sandwich cookies, ground in a food processor\n1 pint vanilla ice cream, softened\nGreen, yellow and red food coloring, for tinting \n1/4 cup red and/or green candied cherries, chopped\nCinnamon-sugar pita chips, for serving\nInstructions:\nPreheat the oven to 350 degrees F. Spray a 2 1/2-quart ovenproof bowl with cooking spray. Put paper liners in 3 cups of a muffin pan. Prepare a chocolate cake mix as directed. Fill the liners two-thirds of the way, then pour the rest into the prepared bowl. \nBake the cupcakes and bowl cake until a toothpick inserted into the centers comes out clean, about 18 minutes for the cupcakes and 50 minutes for the bowl cake. Let cool. Remove the bowl cake and peel off the liners; freeze 20 minutes. \nPut the bowl cake upright on a cake board or plate. Carve out the middle, about 1 inch from the edge, with a paring knife to make room for the \\guacamole.\\\nCover the top and sides of the bowl cake with chocolate frosting. \nPat ground chocolate sandwich cookies over the frosting to cover. Invert the cake onto another cake board or plate. \nFrost the bottom of the bowl cake. Trim the cupcake tops to make them level and attach to the bottom of the bowl cake with frosting. \nFrost the sides of the cupcakes as shown. Pat cookie crumbs into the frosting to cover completely. Transfer to the freezer. \nMix the ice cream with 14 drops of green food coloring, 8 drops of yellow and 2 drops of red until it turns guacamole green. Stir in the candied cherries. \nInvert the cake so it's bowl-side up. Pat any loose crumbs into place, then fill with the ice cream. Freeze at least 1 hour. Serve with cinnamon-sugar pita chips. \n", + "ingredients_alternatives": "Chocolate cake mix: vanilla cake mix, carrot cake mix\nChocolate frosting: buttercream frosting, cream cheese frosting\nChocolate sandwich cookies: Oreo cookies, graham crackers\nVanilla ice cream: strawberry ice cream, cookie dough ice cream\nFood coloring: blue food coloring, purple food coloring\nCandied cherries: dried cranberries, dried apricots\nCinnamon-sugar pita chips: pretzel rods, rice cakes" + }, + { + "recipe": "Chocolate-Cream Sandwich Cookies\n1 1/2 cups all-purpose flour, plus more for dusting\n1/4 cup plus 1 tablespoon unsweetened cocoa powder\n1/2 teaspoon baking powder\n1/4 teaspoon salt\n1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature\n2/3 cup granulated sugar, plus more for sprinkling\n1 large egg\n1 teaspoon pure vanilla extract\n2 ounces semisweet chocolate, chopped\n1 cup confectioners' sugar\nInstructions:\nWhisk the flour, 1/4 cup cocoa powder, the baking powder and salt in a bowl. Beat 1 stick butter and the granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 to 5 minutes. Beat in the egg and 1/2 teaspoon vanilla. Reduce the mixer speed to medium low; beat in the flour mixture until just incorporated. Divide the dough between 2 sheets of plastic wrap; form into flat rectangles. Wrap and refrigerate until firm, at least 1 hour.\nPosition racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment. Working with 1 piece at a time, roll out the dough into a 10-inch square (1/8 inch thick) on a lightly floured surface. Cut into 1-by-2 1/2-inch rectangles. Transfer to the prepared baking sheets; prick with a fork and sprinkle with granulated sugar. Chill until firm, 15 minutes. Bake, switching the pans halfway through, until the cookies are firm, 13 to 16 minutes. Let cool completely on the baking sheets.\nPut the chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth; let cool. Add the remaining 1/2 stick butter; beat with a rubber spatula until incorporated. Mix in the remaining 1 tablespoon cocoa powder, the confectioners' sugar and the remaining 1/2 teaspoon vanilla until smooth. Sandwich between the cookies.\n", + "ingredients_alternatives": "Flour: whole wheat flour, pastry flour, almond flour\nCocoa powder: dark cocoa powder, Dutch-process cocoa powder\nBaking powder: baking soda, cornstarch\nSalt: kosher salt, Himalayan pink salt\nButter: coconut oil, ghee\nSugar: brown sugar, turbinado sugar\nEgg: egg whites, egg yolks\nVanilla extract: almond extract, coconut extract\nChocolate: bittersweet chocolate, white chocolate\nConfectioners' sugar: powdered sugar, icing sugar" + }, + { + "recipe": "Winter Fruit Salad\n1/2 cup sugar\n1 1-inch piece ginger, peeled and thinly sliced\n1 vanilla bean, split lengthwise and seeds scraped out\n1 lemon\n5 large navel or blood oranges\n2 mangoes, peeled and diced\n2 firm bananas, peeled and diced\n5 kiwis, peeled and diced\n12 kumquats, very thinly sliced crosswise, seeds removed\n1 cup pomegranate seeds (from 1 pomegranate)\nInstructions:\nCombine the sugar, 2 cups water, the ginger and vanilla seeds and pod in a saucepan. Use a vegetable peeler to remove wide strips of zest from the lemon and 1 orange, add to the saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer 5 minutes. Refrigerate until cold.\nMeanwhile, peel the remaining oranges with a paring knife, cutting along the natural curve of the fruit. Hold an orange over a large bowl and cut along both sides of each membrane to free the segments, letting them fall into the bowl. Squeeze each empty membrane to release the juices. Repeat with the remaining oranges. Add the mangoes, bananas, kiwis, kumquats and pomegranate seeds and gently toss. Pour the syrup over the fruit and chill overnight.\nBefore serving, remove the citrus zest, ginger and vanilla pod. Spoon the fruit and syrup into bowls.\nTo remove pomegranate seeds, cut the fruit into quarters, then break apart in a bowl of water. Skim off the pith that floats to the top and drain the seeds. \n", + "ingredients_alternatives": "Sugar: honey, maple syrup, agave nectar\nGinger: turmeric, galangal, wasabi\nVanilla Bean: Madagascar vanilla, Tahitian vanilla, Mexican vanilla\nLemon: lime, grapefruit, Meyer lemon\nOranges: Valencia oranges, blood oranges, navel oranges\nMangoes: pineapple, papaya, guava\nBananas: plantains, yuca, taro root\nKiwis: persimmons, apricots, plums\nKumquats: lemons, limes, grapefruits\nPomegranate Seeds: arils from pomegranates" + }, + { + "recipe": "Strawberry Pretzel Terrine\n1 1/4 teaspoons unflavored gelatin powder\n1/4 cup hot water\n2 pounds strawberries, hulled (1 1/2 pounds chopped, 1/2 pound whole)\n1/3 cup plus 21/2 tablespoons granulated sugar\n2 teaspoons grated lemon zest, plus the juice of 1 lemon\n1 8-ounce container mascarpone cheese (about 1 cup), at room temperature\n1 8-ounce package cream cheese, at room temperature\n3/4 cup confectioners' sugar\n1 teaspoon pure vanilla extract\n2 cups small pretzel twists\nPinch of kosher salt\n6 tablespoons unsalted butter, melted\nInstructions:\nCombine the gelatin and hot water in a small bowl and stir until fully dissolved; let cool. Combine the chopped strawberries, 1/3 cup granulated sugar and 1 1/2 tablespoons lemon juice in a large bowl. Let stand, stirring occasionally, until the strawberries are juicy, about 15 minutes. Stir the dissolved gelatin into the strawberry mixture.\nMeanwhile, beat the mascarpone, cream cheese and confectioners' sugar in a large bowl with a mixer on medium speed until fluffy, about 2 minutes. Add the vanilla and lemon zest and beat 1 more minute; set aside.\nLine a 9-by-5-inch loaf pan with plastic wrap. Pulse the pretzels with the salt and 2 tablespoons granulated sugar in a food processor until finely crushed. Drizzle in the melted butter and pulse until well combined. Pour the mascarpone mixture into the prepared loaf pan; smooth the top. Top evenly with the pretzel mixture, then top with the strawberry-gelatin mixture in an even layer. Cover with plastic wrap and refrigerate until set, about 6 hours.\nMake the strawberry sauce: Puree the whole strawberries with the remaining 1/2 tablespoon granulated sugar and the remaining lemon juice in a blender until smooth.\nWhen ready to serve, invert the terrine onto a platter. Top with the strawberry sauce.\n", + "ingredients_alternatives": "Gelatin powder: agar agar powder, kuzu powder\nHot water: warm water, broth\nStrawberries: blueberries, raspberries, blackberries\nSugar: maple syrup, coconut sugar\nLemon zest: orange zest, grapefruit zest\nMascarpone cheese: goat cheese, feta cheese\nCream cheese: ricotta cheese, cottage cheese\nConfectioners' sugar: icing sugar, powdered sugar\nVanilla extract: almond extract, lemon extract\nPretzel twists: crackers, crostini\nButter: ghee, coconut oil" + }, + { + "recipe": "Braised Octopus and Tangy Potato Salad\nOne 4-pound whole small octopus (2kg)\n1/2 cup/125ml chopped fresh parsley\n1 tablespoon/15ml olive oil, plus more for drizzling\n4 sprigs fresh oregano\n4 sprigs fresh thyme\n2 shallots, halved\n1 head garlic, halved horizontally\nSalt and freshly cracked pepper\n1/2 cup/125ml sour gherkins, cut into small dice\n1/4 cup/60ml capers\n1/4 cup/60ml olive oil\n1 tablespoon/15ml grainy mustard\n1 tablespoon/15ml white balsamic vinegar\n8 fingerling potatoes, cooked until al dente and thinly sliced\n1 shallot, finely chopped\n1/2 fresh red chile pepper, thinly sliced\nA handful fresh chives, finely chopped\nA handful fresh parsley, roughly chopped\nSalt and freshly ground black pepper\nLemon zest and celery leaves, for garnish\nInstructions:\nFor the octopus: Cut the head off the octopus. Combine the tentacles, parsley, olive oil, oregano, thyme, shallots and garlic in a cast-iron pot over medium-high heat. Cover and gradually bring the mixture to a boil. You don't need to add any liquid to the pot because the octopus will release its own braising liquid. Once it comes to a boil, reduce the heat to medium-low and simmer for 1 hour.\nRemove the octopus from the heat and let cool in the braising liquid. On a large piece of plastic wrap, lay the tentacles top to tail. Season with salt and cracked pepper. Tightly roll up (it should look like a long sausage). Use more plastic wrap to secure the octopus, if necessary. Refrigerate for at least 4 hours (or overnight) to set.\nFor the potato salad: Combine the gherkins, capers, oil, mustard, vinegar, potatoes, shallots, chiles, chives and parsley in a large bowl. Season with salt and pepper.\nTo serve, unwrap the octopus and thinly slice. Divide the octopus among plates, drizzle with olive oil and garnish with lemon zest and celery leaves. Serve the potato salad alongside.\nCook's Note: The octopus head can be reserved and then sliced and eaten with the rest of the dish.\n", + "ingredients_alternatives": "Octopus: squid, cuttlefish, scallops\nParsley: cilantro, basil, dill\nOlive oil: avocado oil, grapeseed oil, walnut oil\nOregano: marjoram, thyme, rosemary\nThyme: rosemary, sage, bay leaves\nShallots: scallions, spring onions\nGarlic: shallots, green onions\nCapers: pickled peppers, preserved lemons\nMustard: Dijon mustard, whole wheat breadcrumbs\nVinegar: apple cider vinegar, white wine vinegar\nPotatoes: sweet potatoes, yams, taro root\nChiles: jalapenos, serrano peppers, habaneros\nChives: leeks, scallions, spring onions" + }, + { + "recipe": "New York Street Cart Dogs with Onion Sauce and Grilled Red Pepper Relish\n2 tablespoons canola oil\n2 large onions, halved and thinly sliced \n2 teaspoons ancho chile powder\n1/2 teaspoon ground cinnamon\n1/2 cup ketchup\n1/4 teaspoon hot sauce\n1/2 teaspoon kosher salt\n1/4 teaspoon freshly ground black pepper\n6 cloves roasted garlic, coarsely chopped\n3 grilled red peppers, peeled, seeded and diced\n3 tablespoons extra-virgin olive oil\n2 tablespoons red wine vinegar\n3 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish\nKosher salt and freshly ground black pepper \nDijon mustard\n8 all-beef kosher hot dogs\nCanola oil\nFreshly ground black pepper\nSoft poppy seed or regular hot dog buns\nInstructions:\nFor the onion sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 5 minutes. Stir in the chile powder and cinnamon and cook for 1 minute. Add 1 cup water, the ketchup, hot sauce, salt and black pepper and bring to a simmer. Cook until thickened and the onions are very soft, adding more water if needed, about 25 minutes. Transfer to a bowl and let cool to room temperature before serving.\nFor the grilled pepper relish: Combine the garlic, peppers, oil, vinegar and parsley in a bowl and season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes before serving.\nFor the hot dogs: Heat a grill to high for direct grilling. Brush the dogs with oil and sprinkle with pepper. Grill until slightly charred and golden brown on all sides, about 6 minutes. Put the hot dogs in the buns and top with mustard, onion sauce and grilled pepper relish.\n", + "ingredients_alternatives": "Canola oil: grapeseed oil, avocado oil\nOnions: shallots, scallions\nAncho chile powder: smoked paprika, chipotle powder\nCinnamon: nutmeg, cardamom\nKetchup: tomato sauce, barbecue sauce\nHot sauce: sriracha, Frank's RedHot\nSalt: sea salt, kosher salt\nPepper: black pepper, pink peppercorns\nRoasted Garlic: elephant garlic, spring onions\nRed peppers: bell peppers, jalapenos\nOlive oil: extra-virgin olive oil, avocado oil\nVinegar: apple cider vinegar, white wine vinegar\nParsley: cilantro, basil, dill\nDijon Mustard: whole-grain mustard, spicy brown mustard\nHot Dogs: bratwurst, Italian sausage" + }, + { + "recipe": "Instant Pot Salmon with Garlic Potatoes and Greens\n1 1/4 pounds small red-skinned potatoes, halved or quartered\n4 tablespoons unsalted butter\nKosher salt and freshly ground pepper\nFour 5- to 6-ounce skin-on center-cut salmon fillets (3/4 to 1 inch thick)\n1/4 teaspoon paprika\n1/2 teaspoon grated lemon zest, plus lemon wedges for serving\n4 cloves garlic, minced\n4 cups packed mixed baby spinach and arugula (about 3 1/2 ounces)\nInstructions:\nPut the potatoes in the bottom of an Instant Pot. Add 1 cup water, 2 tablespoons of the butter, 1/2 teaspoon salt and a few grinds of pepper. Place the pot's steam rack over the potatoes.\nRub the top and sides of the salmon fillets with the paprika and lemon zest and season generously with salt and pepper. Place skin-side down on the rack. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 3 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure.\nRemove the salmon and rack and set the cooker to saute at normal heat. When the potatoes start sizzling, add the garlic and cook, stirring, until softened, 1 to 2 minutes; stir in the remaining 2 tablespoons butter and season generously with salt and pepper. Smash the potatoes with a fork or wooden spoon until chunky.\nTurn off the cooker. Add the mixed greens to the potatoes and stir until wilted, 1 to 2 minutes. Season with salt and pepper. Divide the salmon and potato mixture among plates. Serve with lemon wedges.\n", + "ingredients_alternatives": "Potatoes: Yukon gold potatoes, red potatoes, new potatoes\nButter: ghee, coconut oil, avocado oil\nKosher salt: sea salt\nPepper: black pepper\nSalmon: cod, tilapia, trout\nPaprika: smoked paprika, chili powder\nLemon zest: lime zest, grapefruit zest\nGarlic: shallots, scallions\nSpinach: kale, collard greens, arugula" + }, + { + "recipe": "Prairie Rub\n3 tablespoons firmly packed light brown sugar\n3 tablespoons dried Italian seasoning\n2 tablespoons English-style dry mustard\n2 tablespoons granulated garlic\n2 tablespoons sweet paprika\n1 tablespoon ground ginger\n1 tablespoon minced dried orange peel\n2 teaspoons kosher salt\n1 teaspoon pumpkin pie spice\n1 teaspoon freshly ground black pepper\n1/2 teaspoon cayenne pepper\nInstructions:\nMix brown sugar, Italian seasoning, mustard, garlic, paprika, ginger, orange peel, salt, pumpkin pie spice, black pepper, and cayenne in a bowl. Pulse in a spice grinder in a few batches until finely ground. Seal in an airtight container and store in a cool, dry place for up to 2 months.\n", + "ingredients_alternatives": "Brown sugar: muscovado sugar, turbinado sugar\nItalian seasoning: oregano, thyme, rosemary\nDry mustard: whole-grain mustard, spicy mustard\nGarlic: shallots, green onions\nSweet paprika: smoked paprika, chipotle powder\nGinger: galangal, wasabi\nDried orange peel: lemon peel, lime peel\nKosher salt: sea salt\nPumpkin pie spice: nutmeg, cinnamon\nBlack pepper: white pepper, pink peppercorns\nCayenne pepper: red pepper flakes, chili powder" + }, + { + "recipe": "Arroz con Gandules Recipe | Puerto Rican Rice with Pigeon Peas\n1 teaspoon vegetable oil\n8 strips bacon, finely chopped\n1/2 cup finely chopped onion\n1/2 cup finely chopped cilantro leaves\n2 cups long-grain white rice\n1 (10-ounce) can chopped tomatoes and green chiles\n1 teaspoon dried oregano\n1 teaspoon ground cumin\n1 teaspoon kosher salt\nPinch achiote powder, optional\n1 (15-ounce) can green pigeon peas (gandules), rinsed and drained\n2 tablespoons tomato paste\n4 cups water\nChopped fresh cilantro leaves, for garnish\nInstructions:\nPlace a 3-quart saucepan over medium heat. Add the oil and bacon. Fry, stirring, until the bacon is crisp. Add the onion and cilantro. Continue to cook for 5 minutes until the onion is soft. Add the rice, tomatoes, oregano, cumin, salt, achiote, and pigeon peas. Cook for 5 to 7 minutes until the rice is opaque. Stir in the tomato paste and water and bring to boil. When all the water is absorbed, cover tightly and reduce the heat to low. Cook for 25 to 30 minutes until tender. Serve on a decorative platter and garnish with cilantro.\n", + "ingredients_alternatives": "Vegetable oil: olive oil, avocado oil, grapeseed oil\nBacon: pancetta, prosciutto, serrano ham\nOnion: scallions, shallots, red onion\nCilantro: parsley, basil, dill\nRice: quinoa, brown rice, wild rice\nTomatoes: grape tomatoes, cherry tomatoes, plum tomatoes\nOregano: thyme, rosemary, sage\nCumin: coriander, caraway seeds, fennel seeds\nSalt: kosher salt, sea salt, Himalayan pink salt\nAchiote powder: annatto seeds, paprika, smoked paprika\nGreen pigeon peas: black-eyed peas, kidney beans, chickpeas" + }, + { + "recipe": "Biscuit-Wrapped Fried Chicken\n1 cup buttermilk\n1/2 cup Frank's RedHot, Texas Pete or Louisiana hot sauce\nKosher salt\n14 ounces skinless, boneless chicken thighs (2 to 3 large)\n2 cups all-purpose flour, plus more for dusting\nKosher salt\n1 tablespoon baking powder\n2 teaspoons sugar\n1 cup half-and-half\n2 cups all-purpose flour\n2 teaspoons paprika, plus more for sprinkling\n1 teaspoon cayenne pepper\n1 teaspoon chopped fresh thyme\nFreshly ground black pepper\nVegetable oil, for frying\nKosher salt\n5 tablespoons unsalted butter, melted\n2 tablespoons honey\nInstructions:\nMarinate the chicken: Whisk the buttermilk, hot sauce and 1 teaspoon salt in a medium bowl. Cut the chicken into 24 small pieces (about 3/4 by 2 inches each) and add to the marinade; cover and refrigerate at least2 hours or overnight.\nMake the dough: Whisk the flour, 1 teaspoon salt, the baking powder and sugar in a large bowl. Slowly pour in the half-and-half, stirring with a wooden spoon until a rough dough forms. Turn out onto a lightly floured surface and knead until the dough comes together, about 1 minute. Pat into a rectangle, then roll out until it's 8 by 12 inches (about 1/8 inch thick). Cut the dough into 24 strips (about 1 by 4 inches each) and set on a parchment-lined baking sheet; refrigerate 30 minutes.\nFry the chicken: Combine the flour, paprika, cayenne, thyme and 1 teaspoon black pepper in a large bowl. Heat about 2 inches of vegetable oil in a deep skillet over medium heat until a deep-fry thermometer registers 360 degrees F. Working in batches, remove the chicken from the marinade, letting the excess drip off. Toss in the seasoned flour, then fry, turning occasionally, until golden brown and just cooked through, about 3 minutes. Remove with a slotted spoon and drain on paper towels; sprinkle with salt.\nPreheat the oven to 375 degrees F. Wrap a strip of chilled dough around each piece of fried chicken, pressing lightly to seal; set on the baking sheet, seam-side down. Brush the dough with 2 tablespoons of the melted butter and sprinkle with salt and paprika. Bake until golden brown, about 12 minutes. Combine the remaining 3 tablespoons melted butter and the honey; brush onto the biscuits while still hot.\n", + "ingredients_alternatives": "Buttermilk: Greek yogurt, sour cream, coconut milk\nHot sauce: Sriracha, Cholula, Frank's RedHot Wave\nChicken thighs: chicken breasts, pork tenderloin, beef short ribs\nFlour: whole wheat flour, pastry flour, cornstarch\nSalt: kosher salt, Himalayan pink salt, sea salt\nBaking powder: baking soda, cornstarch\nSugar: brown sugar, granulated sugar, maple syrup\nHalf-and-half: heavy cream, whole milk, almond milk\nFlour: all-purpose flour, whole wheat flour, pastry flour\nPaprika: smoked paprika, Spanish paprika, Hungarian paprika\nCayenne pepper: red pepper flakes, chili powder, ancho chili powder\nThyme: rosemary, oregano, basil\nBlack pepper: white pepper, pink peppercorns, ground nutmeg\nVegetable oil: canola oil, grapeseed oil, avocado oil\nUnsalted butter: clarified butter, ghee, duck fat" + }, + { + "recipe": "Whitner's BBQ Hot Open-Faced Brisket Sandwich\n1/2 cup kosher salt\n2 tablespoons ground black pepper \n2 tablespoons Whitner's BBQ Rub, recipe follows\n2 tablespoons brown sugar \n2 ounces (4 tablespoons) butter\n1/2 cup all-purpose flour \n1 tablespoon chili powder \n1 tablespoon kosher salt \n3/4 teaspoon garlic powder \n3/4 teaspoon onion powder \n1 quart chicken stock (homemade is best, but use a low-sodium version if using store-bought) \n1 whole brisket\nCheap white bread \n1/4 cup paprika\n1/4 cup kosher salt \n1/4 cup brown sugar \n2 tablespoons chili powder \n2 tablespoons ground cumin \n2 tablespoons ground mustard \n2 tablespoons ground black pepper \n1 tablespoon cayenne pepper \n1 tablespoon garlic powder \nInstructions:\nFor Whitner's brisket rub: Combine salt, pepper, Whitner's BBQ Rub and brown sugar in a large mixing bowl and mix well. Store in an airtight container.\nFor Whitner's gravy: Melt the butter in a medium saucepan over medium-low heat. Add the flour to make a roux and whisk until butter and flour mixture is smooth and fragrant and begins to brown slightly, 3 to 4 minutes. Add the chili powder, salt, garlic powder, and onion powder to the roux and continue to whisk for 1 to 2 more minutes. Turn heat up to medium-high and add the chicken stock.\nContinue to whisk until the roux is dissolved into chicken stock and the gravy begins to thicken slightly, about 5 more minutes. Strain through a sieve for best results.\nFor the brisket sandwiches: Preheat a smoker for cooking at 200 degrees F.\nLiberally rub brisket with 1/2 cup brisket rub. Smoke until tender and reaches an internal temperature of 195 to 200 degrees F. Cooking time will depend on the weight of the brisket; a 10-pound or larger brisket will typically take at least 12 hours.\nRemove it from the smoker, wrap it in foil, and let it rest at room temperature for 1 to 2 hours. Slice brisket against the grain (remove excess fat from brisket if desired, leave on for a more intense flavor), place on top of white bread, and smother with hot gravy.\nPlace 5 to 6 slices brisket over slices of white bread and spoon gravy on top.\nCombine paprika, salt, brown sugar, chili powder, cumin, mustard, black pepper, cayenne and garlic powder in a large mixing bowl and mix well. Store in an airtight container.\n", + "ingredients_alternatives": "Kosher salt: sea salt or kosher salt substitute\nGround Black Pepper: freshly ground black pepper or other spicy seasonings like cayenne or red pepper flakes\nWhitner's BBQ Rub: other rub blends or homemade spice mixes with similar flavors\nBrown Sugar: muscovado or demerara sugar for a more complex caramel flavor\nButter: ghee or other clarified butters for a richer, more golden flavor\nAll-purpose Flour: whole wheat flour or other whole grain flours for added nutrition and texture\nChili Powder: smoked paprika or other smoky spices for a deeper, richer flavor\nGarlic Powder: onion powder or other savory spices for added depth\nOnion Powder: garlic powder or other savory spices for added depth\nChicken Stock: vegetable broth or other low-sodium broths for a healthier option\nWhole Brisket: beef brisket or other tougher cuts of meat for a heartier meal\nCheap White Bread: crusty bread or other dense breads for sopping up juices\nPaprika: other smoky spices or herbs like thyme or rosemary for added complexity\nBrown Sugar: honey or maple syrup for a sweeter glaze\nChili Powder: cumin or coriander for added warmth and depth\nGround Cumin: ground coriander or other earthy spices for added depth\nGround Mustard: whole grain mustard or other pungent spices for added heat\nGround Black Pepper: other spicy seasonings like cayenne or red pepper flakes for added heat\nCayenne Pepper: red pepper flakes or other spicy seasonings for added heat\nGarlic Powder: onion powder or other savory spices for added depth" + }, + { + "recipe": "Spaghetti Carbonara\nKosher salt\n12 ounces spaghetti\n6 slices thick-cut bacon, cut into 1/2-inch pieces\n4 large eggs, lightly beaten\n1 cup grated parmesan cheese (about 4 ounces), plus more for topping\nFreshly ground pepper\n2 tablespoons chopped fresh parsley\nInstructions:\nBring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/4 cup cooking water, then drain the pasta.\nMeanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and reserved pasta cooking water to the skillet and toss to combine.\nAdd the eggs, parmesan, 1/2 teaspoon salt and 1 1/2 teaspoons pepper; toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, about 1 minute. Stir in the parsley. Serve topped with more parmesan.\n", + "ingredients_alternatives": "Kosher salt: sea salt\nSpaghetti: linguine, fettuccine, pappardelle\nBacon: prosciutto, pancetta\nEggs: duck eggs, quail eggs\nParmesan cheese: pecorino Romano, parmagiano Reggiano\nPepper: black pepper\nParsley: cilantro, basil, dill" + }, + { + "recipe": "Three Cup Chicken with Garlic Spinach\n1 3/4 cups jasmine rice\n1 tablespoon peanut oil\n5 cloves garlic, finely chopped\nOne 1-inch piece fresh ginger, peeled and sliced into thin coins\n1 pound boneless, skinless chicken thighs (about 6), cut into 1/2-inch pieces \n1/4 cup light soy\n1/4 cup Shaohsing rice wine or dry sherry\n1/4 cup toasted sesame oil (see Cook's Note)\n1 tablespoon brown sugar\n1 small handful Thai basil leaves, or Italian basil, plus extra for garnish\n1 tablespoon peanut oil\n2 cloves garlic, finely chopped\nTwo 6-ounce bags baby spinach leaves\nPinch sea salt\n1 medium red Fresno chile, seeded and sliced into rings, for garnish\nInstructions:\nFor the rice: Rinse the jasmine rice until the water runs clear, to remove excess starch. Place the rinsed rice in a heavy-bottomed saucepan and add 2 1/2 cups water. Bring to a boil, cover tightly with a lid and reduce the heat to low. Cook for 15 to 20 minutes. Remove from the heat, keep covered and set aside until ready to serve.\nFor the chicken: Meanwhile, heat a wok over high heat and add the peanut oil. When it begins to smoke, add the garlic and ginger and stir-fry quickly for a few seconds. Then add the chicken and let it settle in the pan for 30 seconds before stir-frying for 2 to 3 minutes until it browns. \nAdd the soy sauce, rice wine and toasted sesame oil; reduce the heat to medium and cook for 6 minutes. Stir well and add the brown sugar. Bring to a boil, then turn down the heat to medium-low and simmer until the sauce is reduced to a thick, sticky consistency and the chicken is cooked through, about 5 minutes. Turn off the heat, stir in the basil leaves and allow them to wilt slightly. \nFor the spinach: In a separate pan or another wok, heat the peanut oil over medium-high heat. Add the garlic and saute until fragrant. Add the spinach leaves and toss with tongs, or chopsticks until wilted (adding a splash of water to facilitate cooking if desired), 2 to 3 minutes. \nWhen ready to serve, uncover the pan of steamed rice. Using a fork, fluff up the rice and divide among 4 plates. Serve with a generous portion of the chicken, garnish with chile rings and more basil leaves, if desired. Serve the spinach on the side.\n", + "ingredients_alternatives": "Jasmine Rice: brown rice, wild rice, quinoa\nPeanut Oil: canola oil, grapeseed oil, sunflower oil\nGarlic: shallots, green onions\nFresh Ginger: turmeric, galangal, wasabi\nChicken Thighs: chicken breasts, pork tenderloin, beef sirloin\nLight Soy: tamari, nama shoyu, coconut aminos\nShaohsing Rice Wine or Dry Sherry: sake, mirin, white wine\nTossed Sesame Oil: rice vinegar, apple cider vinegar, balsamic vinegar\nBrown Sugar: muscovado sugar, demerara sugar, turbinado sugar\nThai Basil Leaves: lemongrass, kaffir lime leaves, galangal\nItalian Basil: lemon balm, marjoram, oregano\nPeanut Oil: avocado oil, grapeseed oil, walnut oil\nGarlic: shallots, green onions\nRed Fresno Chile: jalapeno, serrano, habanero" + }, + { + "recipe": "Peanut Butter and Banana Stuffed French Toast\n6 slices day-old white or wheat bread\n1 to 2 ripe bananas\n8 tablespoons creamy peanut butter\nHoney, for drizzling\n4 eggs\n1/4 cup heavy cream\n1 tablespoon vanilla\n1 tablespoon dark rum\n1/2 teaspoon cinnamon\n1/4 teaspoon nutmeg\nDash salt\nButter or oil, for frying\nPowdered sugar, for topping\nMaple Syrup, for topping\nInstructions:\nRemove crust from bread. Lay bread out on counter and spread a thin layer of peanut butter on each slice. Peel banana and slice enough to cover every other piece of bread. (You will be making 3 complete sandwiches). Drizzle a small amount of honey on each piece of bread that does not have banana on it. (These are the tops). Place honey drizzled piece of bread on top of a piece with bananas on it to make a sandwich. Repeat until you have made 3 sandwiches.\nIn a shallow medium sized bowl, gently whip, by hand, the eggs, cream, vanilla, rum, cinnamon, nutmeg, and salt.\nHeat skillet to medium heat, around 350 to375 degrees F, or until butter melts and begins to sizzle. Dip 1 sandwich at a time into rum batter and place into skillet. Cook until golden brown (about 3 to 4 minutes before turning) on each side. Remove from skillet and cut in 1/2 diagonally. Top with powdered sugar, butter and maple syrup.\n", + "ingredients_alternatives": "Bread: whole wheat bread, baguette, ciabatta\nBananas: plantains, mangoes\nPeanut butter: cashew butter, almond butter\nHoney: agave nectar, maple syrup\nEggs: duck eggs, quail eggs\nHeavy Cream: coconut milk, almond milk\nVanilla: almond extract, lemon extract\nRum: brandy, whiskey\nCinnamon: nutmeg, cardamom\nNutmeg: ginger, allspice\nSalt: kosher salt, Himalayan pink salt\nButter or Oil: olive oil, avocado oil\nPowdered Sugar: confectioners' sugar, granulated sugar\nMaple Syrup: honey, agave nectar" + }, + { + "recipe": "Hot Toddy Apple Pie\n3 cups all-purpose flour, plus more for dusting (see Cook's Note)\n2 tablespoons granulated sugar\n1/8 teaspoon baking powder\nPinch of kosher salt\n1/4 cup cold vegetable shortening\n2 sticks (1 cup) cold unsalted butter, cut into small pieces\n1 tablespoon whiskey\n8 to 10 tablespoons ice water\n1 large egg, lightly beaten\nCoarse sugar, for sprinkling\n1/2 cup granulated sugar\n2 cups whiskey\n1 cup honey\n1/4 cup fresh lemon juice\n3 whole cloves\n2 cinnamon sticks\n4 pounds assorted apples (such as McIntosh, Honeycrisp, Braeburn, Granny Smith and/or Golden Delicious), peeled and sliced 1/4 inch thick)\n1 teaspoon ground cinnamon\n1/4 teaspoon ground ginger\n1/4 cup heavy cream\n4 tablespoons unsalted butter\nInstructions:\nFor the crust: Pulse the flour, granulated sugar, baking powder and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse to pea-size pieces. Add the whiskey and pulse until just incorporated. Pulse in the ice water, 1 tablespoon at a time, until the dough holds together when pinched. Turn out the dough onto a large piece of plastic wrap and gather together, using the plastic wrap to help you. Divide into 2 pieces and gently pat each into a disk; wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 24 hours.\nFor the hot toddy apple filling and caramel: Add the granulated sugar and 4 cups water to a large pot. Cook over high heat until the sugar is dissolved, about 2 minutes. Stir in the whiskey, honey, lemon juice, cloves and cinnamon sticks. Bring to a boil. Stir in half of the apples and bring back to a boil, then reduce to a simmer over medium-low heat. Cook, stirring frequently, until the apples are tender but not mushy, about 7 minutes. Use a slotted spoon to transfer the apples to a large bowl. Add the remaining apples to the poaching liquid and repeat the poaching process. When all the apples are in the bowl, add the ground cinnamon and ginger and stir to combine. Set aside to cool. \nMake the hot toddy caramel: Remove the cinnamon sticks and cloves from the poaching liquid and bring to a boil over high heat. Cook, whisking occasionally, until the mixture is syrupy and reduced to about 1 1/4 cups, 30 to 35 minutes. (It may bubble up, so keep an eye on it.) Add the heavy cream and 2 tablespoons of the butter and cook, whisking constantly, until the butter is melted and the mixture is slightly thickened, about 2 minutes. Stir 2 tablespoons of the hot toddy caramel into the bowl with the apples and let cool completely. \nTransfer the remaining hot toddy caramel to a microwave-safe bowl. Let cool completely, then cover and refrigerate. The caramel will continue to thicken as it cools. You should end up with about 1 cup of caramel. \nRoll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Roll out the remaining disk of dough into a 12-inch round on a lightly floured surface. Transfer to a baking sheet, cover with plastic wrap and refrigerate until ready to use. \nSpoon the apple filling into the prepared pie crust and dot with the remaining 2 tablespoons butter. Lay the dough round over the filling. Pinch the overhanging dough together and fold it under itself; crimp the edge with your fingers. Cut a few slits in the top crust to allow steam to escape. Brush the crust with the beaten egg and sprinkle with coarse sugar. Refrigerate 1 hour.\\u202f \nPosition an oven rack in the lower third of the oven, put a baking sheet on the rack and preheat to 400 degrees F. Bake the pie on the hot baking sheet until the crust is golden, 60 to 70 minutes. Transfer to a rack and let cool at least 2 hours. \nReheat the caramel sauce before serving and drizzle over each slice. \n", + "ingredients_alternatives": "Flour: bread flour, whole wheat flour, pastry flour\nSugar: brown sugar, white granulated sugar\nBaking powder: baking soda, cornstarch\nSalt: kosher salt, sea salt\nShortening: vegetable shortening, lard\nButter: unsalted butter, salted butter\nWhiskey: rum, brandy, bourbon\nIce water: club soda, sparkling water\nEgg: duck egg, goose egg, chicken egg\nCoarse sugar: turbinado sugar, demerara sugar\nGranulated sugar: confectioners' sugar, powdered sugar\nWhiskey: Irish whiskey, Scotch whiskey, bourbon whiskey\nHoney: wildflower honey, manuka honey, buckwheat honey\nLemon juice: lemonade, citrus juice\nCloves: star anise, nutmeg\nCinnamon: ground cinnamon, cassia\nHeavy cream: half-and-half, cream cheese\nUnsalted butter: unsalted butter, cultured butter\n\nNote: Some of these alternatives may not be suitable for every recipe, so please check the specific requirements before making any substitutions." + }, + { + "recipe": "Baked Cauliflower Tots\n1 tablespoon olive oil\n1/2 small onion, finely chopped\n2 small heads cauliflower\n1 cup almond meal\n2 large eggs, separated\nKosher salt\n2 cups crispy rice cereal\nCooking spray\nDipping sauces, such as ketchup, grainy mustard, pesto or red-pepper hummus, for serving\nInstructions:\nPosition an oven rack in the top position of the oven, and preheat to 450 degrees F. Set a cooling rack on a rimmed baking sheet.\nHeat the oil in a large skillet over medium-high heat. Add the onions, and cook, stirring frequently, until browned and soft, about 5 minutes. Remove from the heat, and let cool in the skillet.\nRemove the outer leaves and core of the cauliflower heads. Separate the heads into large florets, and trim away most of the remaining smaller stems. In 2 batches, process the florets in a food processor until very finely chopped, almost a paste, then transfer the paste to a large bowl. Wipe out the food processor.\nPut the cauliflower in the middle of a double layer of cheesecloth, and gather up the sides into a bundle. Squeeze out as much liquid as you can over the sink, then put the cauliflower back in the bowl. Add the browned onion, almond meal, egg whites and 2 teaspoons salt, and work together with your hands until combined and the mixture holds together when squeezed. Scoop out even tablespoonfuls, roll each into a ball and shape into a squared-off tot shape, and line them up on a baking sheet. (The tots can be covered loosely with plastic wrap and refrigerated overnight.)\nPulse the rice cereal in the food processor until finely ground, and transfer to a small dish. Whisk the egg yolks with 1/4 cup water in a medium bowl. Line up the tots, egg wash, ground cereal and prepared baking sheet with the rack on your work surface. Dip the tots in the egg wash (let the excess drip off), roll them in the cereal to fully coat and place on the rack. (To avoid a mess, designate one hand for dipping and retrieving in the egg and the other for rolling in the cereal.) Spray each tot all over with the cooking spray, turning as needed. (Unsprayed breaded tots can be placed on a parchment-lined baking sheet, frozen until solid, about 2 hours, then transferred to a large freezer bag for up to 1 month. Coat with cooking spray before baking.)\nBake the tots on the prepared baking sheet until golden brown outside and hot inside, 15 to 20 minutes. Let cool for a few minutes, then transfer to a serving platter. Serve with desired dipping sauces.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nOnion: shallots, scallions, leeks\nCauliflower: broccoli, Brussels sprouts\nAlmond meal: whole wheat flour, oat flour\nEggs: duck eggs, quail eggs\nKosher salt: sea salt\nCrispy rice cereal: cornflakes, granola\nCooking spray: nonstick cooking spray\nDipping sauces: soy sauce, teriyaki sauce, salsa" + }, + { + "recipe": "Herbed Cheese-Stuffed Burgers\n1 1/2 pounds ground beef chuck (80/20 blend preferred)\n4 tablespoons herb-garlic cheese, slightly softened\nVegetable oil, for griddle or grill\nKosher salt and freshly ground black pepper\n4 potato buns or kaiser rolls, toasted if desired\nLettuce and sliced tomato, for topping\nInstructions:\nDivide the ground beef into eight equal portions and lightly form into balls. Flatten the meat into patties and press a divot into 4 of them ? these will be the bottom of the burgers. Place 1 tablespoon of the herb cheese into each divot. Cover with a second patty, pressing to seal around the cheese to the edges and taking care there are no air pockets. Repeat to make 4 burgers total.\nHeat a griddle or grill over medium-high heat. Brush lightly with oil. Evenly sprinkle the patties all over with salt and pepper. Cook the burgers, turning once, until well-browned and an instant-read thermometer inserted sideways into the burger registers 145 degrees F, 8 to 10 minutes. Put the burgers on the bottom buns and top with lettuce and tomato. Cover with the top buns and serve.\n", + "ingredients_alternatives": "Ground Beef: ground turkey, ground pork, ground chicken\nHerb-garlic cheese: cheddar cheese, mozzarella cheese, feta cheese\nVegetable oil: canola oil, sunflower oil, grapeseed oil\nKosher salt: sea salt\nFreshly ground black pepper: black pepper\nBun: hoagie rolls, sub rolls, baguette\nLettuce and sliced tomato: spinach, arugula, lettuce mix\n\nNote: The alternatives provided are just suggestions and may not always be suitable depending on personal preferences or dietary restrictions." + }, + { + "recipe": "Yellowtail Sashimi with Diced Chiles\n4 ounces fresh premium yellowtail (belly, if available)*\n1/2 teaspoon minced garlic\n1/2-ounce fresh ginger, finely julienne\n1 1/2 tablespoons thinly sliced scallions\n1 tablespoon finely diced red jalapeno\n1 tablespoon finely diced green jalapeno\n1 tablespoon soy sauce\n1 tablespoon yuzu juice (Japanese citrus)*\n1 tablespoon ponzu sauce (Japanese citrus vinegar)*\n1 tablespoon extra-virgin olive oil\n1 lemon wedge, for serving\nDaikon radish, cut into julienne, for serving*\nInstructions:\nSlice the yellowtail very thinly and fan out on a plate.\nBrush the minced garlic over the sashimi evenly. Sprinkle the ginger, scallions, and jalapeno evenly over the fish. Drizzle the soy sauce, yuzu, and ponzu evenly over the fish.\nHeat a small saucepan over high heat. Carefully add the olive oil to the extremely hot pan and heat until it just begins to smoke, about 30 seconds. Remove from the heat and carefully pour over the fish. The hot oil will sear the outside of the fish.\nGarnish with a lemon wedge and julienned daikon.\n", + "ingredients_alternatives": "Fresh premium yellowtail: wild caught salmon, tuna, swordfish\nMinced garlic: shallots, green onions\nFresh ginger: turmeric, galangal\nThinly sliced scallions: chives, leeks\nRed jalapeno: serrano peppers, banana peppers\nGreen jalapeno: padrón peppers, Anaheim peppers\nSoy sauce: tamari, coconut aminos\nYuzu juice: kaffir lime juice, Meyer lemon juice\nPonzu sauce: rice vinegar, balsamic vinegar\nExtra-virgin olive oil: avocado oil, grapeseed oil\nLemon wedge: lime wedges, grapefruit wedges\nDaikon radish: turnips, rutabaga, beets" + }, + { + "recipe": "Salmon Keftethes (Cakes)\n1 pound cooked and flaked salmon\n3 ounces chopped fresh flat-leaf parsley \n1/2 cup finely chopped celery \n2 tablespoons fine breadcrumbs \n1 tablespoon olive oil \n1/2 teaspoon sea salt \n1/2 teaspoon pepper \n4 sprigs dill, chopped \n4 cloves garlic, finely chopped \n1/2 small onion finely chopped \n1/2 cup fine breadcrumbs\n1/2 cup all-purpose flour \nPinch chopped fresh parsley\n1 cup Greek yogurt\n1/2 teaspoon sea salt \n1/2 fresh lemon \n1 sprig dill, chopped \nInstructions:\nFor the keftethes: Line a sheet tray with wax paper and set aside. In a large mixing bowl combine the salmon, parsley, celery, breadcrumbs, oil, salt, pepper, dill, garlic and onions. Knead the mixture thoroughly and form into several round keftethes (cakes).\nFor the flour mixture: Mix together the breadcrumbs, flour and parsley, and then set aside in a shallow pan or baking sheet.\nCoat each cake in the flour mixture and then place the formed and floured cakes on the prepared sheet tray and refrigerate for 1 hour.\nFor the sauce: Mix together the yogurt, salt, lemon juice and dill, and set aside. \nTo cook, pan fry the keftethes over medium-high heat until golden brown, 3 to 5 minutes on each side. Serve the keftethes with the yogurt dill sauce.\n", + "ingredients_alternatives": "Salmon: cod, tilapia, mahi-mahi\nFresh Parsley: cilantro, basil, dill\nCelery: onion, garlic\nBreadcrumbs: crushed crackers, croutons\nOlive Oil: avocado oil, grapeseed oil\nSea Salt: kosher salt\nPepper: black pepper\nDill: parsley, thyme\nGarlic: shallots, green onions\nOnion: scallions, red onion\nFlour: whole wheat flour, all-purpose flour\nParsley: chopped fresh parsley\nGreek Yogurt: plain yogurt, sour cream" + }, + { + "recipe": "Sweet Santa Barbara Shrimp with Roasted Portobello Mushroom and Haricots Verts Salad with Heirloom Tomatoes and a Banyuls Vinaigrette\n3 to 4 portobello mushrooms, cleaned and stemmed\n1 finely diced garlic clove, plus 1 smashed\n1/4 cup extra-virgin olive oil\n1/4 cup balsamic vinegar, plus 1 3/4 cups\nSalt and freshly ground black pepper\n1 small sweet onion\n1 bunch peppercress, leaves picked and stems discarded (red chard or baby arugula can be substituted.)\n1/8 pound baby lettuces\n12 medium Santa Barbara shrimp, (Tiger shrimp can be substituted)\nOlive oil\n1 1/2 ounces Banyuls vinegar\n1 tablespoon Dijon mustard\n1 tablespoon lemon juice\n1/2 cup grapeseed oil\n1 ounce canola oil\n2 heirloom tomatoes, cut into 1/4-inch cubes\n1 bunch chives, chopped\n2 shallots, peeled and brunoised\n1 pound haricots verts, trimmed, halved, and cooked in salted water and chilled\nInstructions:\nChill 4 salad plates. Preheat the oven to 250 degrees F.\nIn a medium sized bowl add the mushrooms, diced garlic, 1/4 cup extra-virgin olive oil, 1/4 cup balsamic vinegar, salt and pepper, mix all ingredients together until mushrooms are well coated. Place mushrooms, bottoms down, on a sheet pan, and roast in the oven for 45 minutes or until sweet, juicy, and tender. Remove from oven and dice. Meanwhile, Reduce the remaining 1 3/4 cups balsamic vinegar to a sweet glaze over low heat in a small saucepan.\nCut the sweet onions in quarters, then slice the onion into very thin julienne. Make sure you slice them so the onion slices do not stick together. Shock the uncooked onions in an ice bath for 4 minutes, strain the onions from the ice bath, set aside.\nMix the peppercress and baby lettuce together in a large bowl and set aside.\nSeason shrimp with salt and pepper and sear in olive oil in a hot pan. Set aside.\nUsing a small squirt bottle, or any small plastic container that will withhold a strong shake, add the Banyuls vinegar, mustard, lemon juice, salt, and pepper. Shake for 1 minute, until all is well mixed and salt has dissolved. Add the grapeseed and canola oil and shake again. Add the tomatoes, chives, shallots, haricots verts, and the shrimp to the lettuce mixture, and mix gently and slowly. Add the vinaigrette to lightly coat the coating to all the ingredients. Using chilled salad plates carefully place the salad in layers forming a nice small peak. Garnish with balsamic syrup and serve.\n", + "ingredients_alternatives": "Portobello mushrooms: cremini mushrooms, shiitake mushrooms, oyster mushrooms\nGarlic: shallots, scallions, leeks\nOlive oil: avocado oil, grapeseed oil, walnut oil\nBalsamic vinegar: red wine vinegar, white wine vinegar, apple cider vinegar\nSalt and Black Pepper: kosher salt, sea salt, black pepper\nOnion: yellow onion, red onion, scallions\nPeppercress: arugula, chard, beet greens\nLettuce: romaine lettuce, butter lettuce, spinach\nShrimp: prawns, scallops, lobster\nOlive Oil: canola oil, grapeseed oil, sunflower oil\nBanyuls Vinegar: red wine vinegar, balsamic vinegar, white wine vinegar\nDijon Mustard: whole-grain mustard, brown mustard, spicy mustard\nLemon Juice: lime juice, grapefruit juice, orange juice" + }, + { + "recipe": "Orzo Salad with Citrus Vinaigrette\n1/2 pounds orzo pasta\n3 Roma tomatoes, diced\n1/4 cup cilantro, chopped\nCitrus Vinaigrette, recipe follows\nSalt and freshly ground black pepper\n1/4 cup freshly squeezed lemon juice (from 1 1/2 medium lemons)\n1/2 teaspoon Dijon mustard\n2 teaspoons lemon zest\n2 teaspoons lime zest\n1/2 teaspoon sea salt\n1/4 teaspoon freshly ground black pepper\n3/4 cup extra-virgin olive oil\nInstructions:\nFill a stockpot 3/4 full with salted water. When water comes to a rolling boil, add orzo. Cook until al dente, or according to package directions.\nDrain orzo and cool on a baking sheet.\nMake the vinaigrette. When orzo is at room temperature, toss with tomatoes and cilantro. Dress with vinaigrette.\nIn medium bowl, whisk together lemon juice, mustard, zests, salt and pepper. Slowly whisk in olive oil until mixture has emulsified. Vinaigrette can be made up to 3 hours ahead, covered and chilled. Bring to room temperature and stir before serving.\n", + "ingredients_alternatives": "Orzo pasta: quinoa, brown rice, farro\nRoma tomatoes: cherry tomatoes, grape tomatoes, plum tomatoes\nCilantro: parsley, basil, dill\nCitrus vinaigrette: red wine vinegar, apple cider vinegar, balsamic glaze\nSalt and freshly ground black pepper: kosher salt, sea salt\nLemon juice: lime juice, grapefruit juice\nDijon mustard: whole wheat bread crumbs, panko bread crumbs\nLemon zest: orange zest, lime zest\nLime zest: grapefruit zest, tangerine zest\nSea salt: Himalayan pink salt, Maldon salt\nFreshly ground black pepper: white pepper, pink peppercorns" + }, + { + "recipe": "Shaved Salad with Prosciutto Bits\n1/4 cup red wine vinegar\nPinch gray salt\n2 tablespoons Dijon mustard\n1 teaspoon dried oregano\nFreshly ground black pepper\n1 cup extra-virgin olive oil\n1/2 cup crumbled blue cheese, optional\n2 cups baby arugula\n2 cups coarsely grated or thinly sliced fennel, about 2 small bulbs\nGray salt and freshly ground black pepper\n1/2 cup freshly grated Parmesan\n1/2 cup Prosciutto Bits, recipe follows\n2 cups coarsely grated green zucchini\n2 cups coarsely grated or thinly sliced red cabbage\n2 cups coarsely grated carrot\nInstructions:\nFor the vinaigrette: In a small bowl, whisk together the vinegar and salt. The salt crystals should dissolve. Whisk in the mustard, oregano, and black pepper. Slowly whisk in the olive oil to form a smooth emulsion. Crumble in the blue cheese, if using. Pour the vinaigrette into a serving bowl to be passed at the table with a spoon. Refrigerate until ready to serve.\nFor the salad: Set out 8 salad bowls, preferably clear glass so the guests can see the layers of vegetables. For each bowl, put down a layer of arugula and then a layer of fennel. Season with salt and pepper, to taste, and sprinkle 1 tablespoon Parmesan and 1 tablespoon Prosciutto Bits over the fennel. Next, put down a layer of zucchini and a layer of red cabbage. Once again, season with salt and pepper to taste and sprinkle with Parmesan and Prosciutto Bits. Put down a layer of carrots over the top and finish with a small sprinkling of Parmesan and Prosciutto Bits.\nServe the salads at room temperature. Pass the vinaigrette at the table. Allow guests to dress their own salads and mix up the layers.\n", + "ingredients_alternatives": "Red wine vinegar: white wine vinegar, apple cider vinegar\nGray salt: kosher salt, Himalayan pink salt\nDijon mustard: whole-grain mustard, spicy brown mustard\nDried oregano: Italian seasoning, thyme\nFreshly ground black pepper: ground white pepper, pink peppercorns\nExtra-virgin olive oil: avocado oil, grapeseed oil\nCrumbled blue cheese: goat cheese, feta cheese\nBaby arugula: spinach, mixed greens\nFennel: anise, coriander\nGreen salt and freshly ground black pepper: sea salt, kosher salt\nFreshly grated Parmesan: pecorino Romano, grana Padano cheese\nProsciutto Bits: prosciutto, serrano ham\nCoarsely grated green zucchini: yellow squash, zucchini noodles\nCoarsely grated or thinly sliced red cabbage: purple cabbage, Brussels sprouts\nCoarsely grated carrot: beetroot, turnip\n\nNote: Some of these alternatives may not be exact substitutes, but they can provide similar flavors and textures to the original ingredients." + }, + { + "recipe": "Grilled Garlic Shrimp with Israeli Couscous\n1 pound large peeled and deveined shrimp, tails removed\n6 tablespoons extra-virgin olive oil, plus more for oiling the grill grates\n2 teaspoons dried oregano\n1/4 teaspoon crushed red pepper flakes\n3 large cloves garlic, grated\n3 lemons\n2 cups Israeli couscous\n1/4 cup golden raisins\nKosher salt and freshly ground black pepper\n2/3 cup crumbled feta\n1/3 cup pitted Kalamata olives, halved\n1/3 cup roughly chopped fresh parsley\nInstructions:\nPrepare a grill or grill pan for high heat. Soak four 12-inch skewers in water for at least 30 minutes\nPut the shrimp in a large resealable plastic bag. Add 2 tablespoons of the oil, oregano, crushed red pepper, 1 clove grated garlic and the zest and juice of 1 lemon. Seal the bag tightly and use your hands to lightly massage the marinade into the shrimp. Marinate for 15 minutes at room temperature.\nMeanwhile, heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the couscous and cook, stirring occasionally, until toasted, about 3 minutes. Add the remaining 2 cloves grated garlic and cook, stirring, about 1 minute. Add 2 1/4 cups water, the raisins and 1 teaspoon salt. Bring to a boil. Cover, reduce the heat to low and cook until all the water has been absorbed and the couscous is tender, about 12 minutes. Transfer the couscous to a large bowl and stir with a fork to break up any clumps and release excess steam. Set aside.\nThread about 5 shrimp on each skewer. Lightly oil the grill grates. Grill the shrimp until lightly charred in spots on both sides and just cooked through, 1 to 2 minutes per side. Add the remaining 3 tablespoons oil, the feta, olives and parsley to the couscous. Finely grate the zest of 1 lemon and add it to the couscous along with its juice and the juice from the remaining lemon and toss to combine. Season with salt and pepper and divide among 4 plates and top with the shrimp.\n", + "ingredients_alternatives": "Shrimp: scallops, lobster, crab meat\nOlive oil: avocado oil, grapeseed oil, walnut oil\nOregano: thyme, rosemary, sage\nCrushed red pepper flakes: red pepper flakes, cayenne pepper\nGarlic: shallots, green onions\nLemons: limes, grapefruits\nCouscous: quinoa, brown rice\nRaisins: cranberries, cherries, apricots\nFeta: goat cheese, buffalo mozzarella\nOlives: capers, artichokes, pickles\nParsley: cilantro, basil, dill" + }, + { + "recipe": "Easy Garlic Knots\nAll-purpose flour, for rolling dough\n1 pound fresh pizza dough\n3 tablespoons salted butter, melted\n3 tablespoons extra-virgin olive oil\n1 teaspoon kosher salt\n1/2 teaspoon garlic powder\n3 cloves garlic, minced\n1/4 cup freshly grated Parmesan\n2 tablespoons fresh flat-leaf parsley, chopped\n1 tablespoon flaky sea salt\nInstructions:\nSprinkle flour lightly over your work surface. Roll the pizza dough into a disc and sprinkle both sides lightly with flour. Cut the dough into 10 equal pieces.\nRoll one piece of dough into an 8-inch log. Tie a knot in the center of the log (by creating a loop in the center of the log and threading one end of the log through the loop to form a tight knot). Place the knot into an 8-inch cast-iron skillet. Repeat this process with the remaining 9 pieces of dough. Spread a clean towel over the skillet and place in a warm area to proof for 1 to 2 hours. After proofing, the knots should look slightly puffed.\nPreheat the oven to 400 degrees F.\nIn a small bowl, stir together the melted butter, olive oil, kosher salt, garlic powder and fresh garlic. Generously brush each knot with the butter mixture, being careful to leave the fresh garlic at the bottom of the bowl.\nBake the knots for 25 to 30 minutes. Carefully remove the skillet from the oven and pour the remaining garlic butter over the partially baked knots. Return the skillet to the oven and bake until the knots are golden brown and the garlic is caramelized, 15 minutes more.\nSprinkle the knots with the Parmesan cheese, parsley and sea salt. Serve immediately. \n", + "ingredients_alternatives": "Flour: all-purpose wheat flour, whole wheat flour, rice flour\nButter: unsalted butter, coconut oil, ghee\nOlive oil: avocado oil, grapeseed oil, walnut oil\nSalt: Himalayan pink salt, sea salt, kosher salt\nGarlic powder: onion powder, paprika, dried oregano\nGarlic: shallots, green onions, scallions\nParmesan cheese: pecorino Romano, asiago cheese, goat cheese\nParsley: cilantro, basil, dill" + }, + { + "recipe": "Strawberry Jelly Roll\nNonstick cooking spray\n3/4 cup cake flour \n1 teaspoon baking powder \n1/2 teaspoon salt\n5 large eggs, separated \n1/2 cup granulated sugar \n1 teaspoon vanilla extract, plus 1/4 teaspoon \n2 tablespoons confectioners' sugar, plus 1/4 cup\n2 cups heavy cream\n1 1/2 cups strawberry jam \nFresh mint sprigs, for garnish \nInstructions:\nPreheat the oven to 350 degrees F. Spray a rimmed 10-by-15-inch baking sheet with cooking spray, then line with parchment paper; spray the parchment paper.\nIn a medium bowl, whisk to combine the cake flour, baking powder and 1/4 teaspoon of the salt. Set aside.\nIn a stand mixer fitted with the whisk attachment, whisk the egg yolks and granulated sugar until the mixture is light and forms thick ribbons when the whisk is pulled away. Whisk in the 1 teaspoon vanilla extract. With a rubber spatula, fold in the flour mixture until completely combined.\nUsing a handheld mixer (or stand mixer) fitted with the whisk attachment, beat the egg whites in a large bowl until stiff peaks form, about 3 minutes on medium-high speed. Gently fold the egg whites into the batter until completely combined.\nPour the batter onto the prepared baking sheet and spread with an offset spatula or spoon to evenly cover the parchment. Bake until the cake is springy when touched, about 10 minutes.\nDust a clean kitchen towel with the 2 tablespoons confectioners' sugar, turn the cake out onto the towel, and roll into a log. Let cool.\nWhip the cream, 1/4 cup confectioners' sugar, and the remaining 1/4 teaspoon salt and 1/4 teaspoon vanilla into stiff peaks. Set aside for the filling and topping.\nTo assemble, unroll the cake and spread the strawberry jam to cover the cake. Top with some of the whipped cream mixture, and then roll the cake into a log. Transfer to a serving plate, seam-side down, and top with the remaining whipped cream. Garnish with mint sprigs.\n", + "ingredients_alternatives": "Cake flour: all-purpose flour\nBaking powder: baking soda\nSalt: kosher salt\nEggs: duck eggs, goose eggs\nVanilla extract: almond extract, lemon verbena\nConfectioners' sugar: powdered sugar\nHeavy cream: whole milk, coconut cream\nStrawberry jam: raspberry jam, blueberry jam" + }, + { + "recipe": "Three-Ingredient Green Smoothie Recipe | Ayesha Curry | Food Network\n12 ounces coconut water\n2 large handfuls baby spinach \n1/4 fresh pineapple, cut into cubes \nInstructions:\nPut the coconut water spinach and pineapple in a blender and whirl until smooth. Serve.\n", + "ingredients_alternatives": "Coconut water: water, sparkling water, fruit juice\nSpinach: kale, chard, collard greens\nPineapple: mango, papaya, kiwi" + }, + { + "recipe": "Apple-Rosemary Souffle\nAbout 2 tablespoons unsalted butter, softened, for the ramekins\n2 tablespoons sugar for the ramekins\n2 4-inch sprigs fresh rosemary\n3/4 cup plus 2 tablespoons sugar\n2 tablespoons unsalted butter\n2 pounds tart apples (about 6 large), such as Granny Smith, Jonagold, or Braeburn, peeled, cored, and cut into 1/2-inch dice\n1 2-inch piece cinnamon stick\n1/2 vanilla bean, split and scraped, or 1 teaspoon vanilla extract\n1 tablespoon finely chopped fresh ginger\n3 large egg yolks\nOptional: 2 tablespoons Calvados or Cognac\n6 large egg whites\n1 cup Herb-Infused Custard Sauce made with fresh bay laurel leaves or rosemary, and vanilla (recipe follows)\n2 cups herb-infused whole milk (recipe follows)\n1/2 cup sugar\n6 large egg yolks\n2 cups whole milk, plus an additional 2 tablespoons if needed\nYour choice of herb (see in main souffle recipe above)\nInstructions:\n1. Prepare the molds. Generously coat the interiors of 8 6-ounce straight-sided ramekins with the softened butter using a pastry brush or your fingers. Pour 2 tablespoons sugar into 1 dish and turn it until all surfaces are coated, then tip the sugar out into the next and repeat the process until all the ramekins have a thorough coating of butter and sugar. Set the prepared molds in a large shallow baking pan or on a half-sheet pan. \n2. Applesauce. Tie the rosemary sprigs together with kitchen twine, wrapping the twine in a spiral up the length of the stems to keep the needles from falling off in the sauce. Put 3/4 cup sugar in a 4-quart heavy-bottomed saucepan and place it over medium-high heat. When the sugar begins to melt, stir it with a wooden spoon. it will form big lumps at first, but keep cooking and stirring until all the sugar is dissolved and you have a smooth amber syrup. As soon as it reaches this stage, add 2 tablespoons butter and stir until it is melted and incorporated. Add the apples and stir. The caramel will harden and form lumps again, but once the sauce cooks it will dissolve. Add the rosemary bundle, cinnamon stick, and vanilla bean. Stir in the vanilla extract if using. Puree the mixture with a handheld immersion blender, in a food processor, or by passing it through a food mill. You should have a deep brown sauce that is thick enough to hold its shape in a mound. (This applesauce can be stored covered in the refrigerator up to 1 week. Bring to room temperature before proceeding.) \n3. Egg whites. Preheat the oven to 375 degrees F. In a large mixing bowl, whisk the egg yolks and liquor if suing into the applesauce. In a separate bowl, beat the egg whites until they form soft peaks, add the remaining 2 tablespoons sugar, and continue to beat until they form stiff peaks. Using a large rubber spatula, fold one-third of the whites into the apple mixture until it is thoroughly incorporated, then gently fold in the remaining egg whites. Tilt the bowl over the prepared souffle cups and, using the rubber spatula to carefully guide the mixture, fill the dishes to 1/2 inch of the top. Wipe up any spills ont he sides of the dishes and, using your thumb, wipe off any mixture that is touching the rims. If the souffle bakes onto any buttered surface at the top of dish, it will stick and prevent it from rising straight up. At this point the souffles can be held up to 1 hour at room temperature. \n4. Baking. Put the baking pan holding the souffles in the oven and pour about 1/2 inch hot tap water into the pan. Bake until the souffles are nicely browned and risen about 1 1/2 inches, 20 to 25 minutes. Using tongs or oven mitts, immediately transfer the hot dishes to individual serving plates and rush them to the tables with pitchers of the custard sauce. Each guest should break open their souffle in the middle and pour in some of the custard.\n1. Heating the milk and warming the yolks. Pour the milk and sugar into a small (1 to 2-quart) saucepan and set it over medium heat. Put the egg yolks in a medium stainless-steel mixing bowl and float that bowl in a larger bowl half full of hot tap water. Whisk the yolks until they are lukewarm, about 90 degrees to 100 degrees F. (it will take less than 1 minute), then lift the bowl out of the water. \n2. Cooking the custard. The instant the milk mixture comes to a rolling boil and rises in the pan, lift it off the heat. With the whisk in one hand and the saucepan in the other, pour the boiling milk into the egg yolks as you whisk constantly but gently. Continue to gently stir the sauce with the whisk for 30 seconds. At this point it should be fully cooked. An instant-read thermometer set in the sauce should register 170 degrees to 180 degrees F. It should coat a teaspoon, but it will become much thicker when it cools. (If for some reason the sauce did not get hot enough to thicken, you can place the bowl on top of a saucepan of boiling water and stir it with a rubber spatula until it reaches 170 degrees F. Do not heat the sauce above 180 degrees F. or it will curdle.) Now whisk the sauce rapidly for 30 seconds to cool it and then pour it through a fine sieve. Store it in a covered container in the refrigerator for up to 5 days. \nPour the milk into a small (1 to 2-quart) saucpean and place it over medium-high heat. Watch the pan carefully. As soon as the milk comes to a full boil, add the herbs and any additional flavoring, push them under the surface of the pan and let the herbs steep for 30 minutes. If they steep longer, it will have little effect on the flavor, but you should uncover the pan so that the milk can cool faster. Strain the liquid through a fine sieve into a large liquid measuring cup, pressing down firmly on the herbs with the back of a spoon to extract all the liquid from the leaves. Add fresh milk if needed to measure 2 cups.\n", + "ingredients_alternatives": "Unsalted Butter: duck fat, goose fat, or lard\nSugar: brown sugar, muscovado sugar, or maple syrup\nRosemary: thyme, sage, or marjoram\nTart Apples: pears, peaches, or plums\nCinnamon Stick: nutmeg, cardamom, or star anise\nVanilla Bean: Madagascar vanilla extract, Tahitian vanilla extract, or Mexican vanilla powder\nGinger: turmeric, galangal, or ginger root\nEgg Yolks: duck eggs, quail eggs, or goose eggs\nCalvados or Cognac: brandy, armagnac, or rum\nEgg Whites: meringue powder, gelatin, or agar agar\nHerb-Infused Custard Sauce: lemon verbena, lemon balm, or lemon grass\nWhole Milk: humanely raised cow's milk, almond milk, or soy milk\nSugar: coconut sugar, date sugar, or maple syrup" + }, + { + "recipe": "Mangoes Foster with Creme Fraiche\n1 stick unsalted butter\n1/2 cup packed light brown sugar\n6 large slightly under-ripe mangoes, halved and pitted\n1/3 cup bourbon\n1/4 teaspoon ground cinnamon\n1/8 teaspoon salt\n1/2 cup chopped toasted pecans\n1/2 cup creme fraiche or sour cream, optional\nInstructions:\nHeat the grill to high.\nPlace a medium saucepan on the grates of the grill, add the butter, and brown sugar, and cook, stirring occasionally, until the sugar has melted and the mixture thickens slightly, about 5 minutes.\nWhile the sauce is cooking, remove the mangoes from the peel and cut into diamond shapes. Place the diamonds onto serving plates.\nRemove the pan with the sauce from the heat and add the bourbon. Using a long lit match, ignite the bourbon and allow the flames to subside. Stir in the cinnamon, salt and pecans. Top mangoes with the sauce and with a large dollop of creme fraiche, if using.\n", + "ingredients_alternatives": "Butter: coconut oil, ghee, duck fat\nBrown Sugar: muscovado sugar, turbinado sugar, maple syrup\nMangos: papayas, pineapples, kiwis\nBourbon: rum, brandy, Grand Marnier\nCinnamon: nutmeg, cardamom, star anise\nSalt: Himalayan pink salt, Maldon salt, kosher salt\nPecans: walnuts, hazelnuts, cashews\nCreme Fraiche or Sour Cream: Greek yogurt, heavy cream, crème fraîche" + }, + { + "recipe": "Hash Browns with Cheesy Eggs and Avocado\n1 small onion\n1 pound Yukon gold potatoes, peeled \n1 teaspoon salt \nFreshly ground black pepper \n2 tablespoons chopped fresh herbs, such as parsley and thyme \n4 tablespoons extra-virgin olive oil \n2 tablespoons whole milk\n8 large eggs \n1/2 teaspoon salt \nFreshly ground black pepper \n2 tablespoons salted butter \n6 tablespoons garlic-herb cheese, such as Boursin\n1 avocado, sliced \nInstructions:\nFor the hash browns: Preheat the oven to 250 degrees F.\nGrate the onion on the largest holes of a box grater into a large bowl. Grate the potatoes and put in a strainer lined with cheesecloth or a kitchen towel. Squeeze the liquid from the potatoes, then add the dry potatoes to the bowl with the onions. Season with salt and pepper. Add the herbs and mix until well combined.\nHeat 2 tablespoons oil in a medium cast-iron skillet over medium heat. Drop 1/4 cup of the potato mixture into the skillet, pressing down lightly with a spatula. Repeat until there are 4 hash browns in the skillet. Cook until golden brown on the bottom, 5 to 7 minutes, reducing the heat to medium low if they start to brown too quickly. Flip and cook until golden brown, 5 to 7 minutes more. Transfer to a baking sheet and keep warm in the oven. Repeat the process with the remaining 2 tablespoons olive oil and remaining potato mixture.\nFor the cheesy eggs: In a medium bowl, whisk together the milk and eggs and season with salt and pepper.\nMelt the butter in a medium nonstick skillet over medium heat. Lower the heat and add the egg mixture. Using a heatproof rubber spatula, push the eggs toward the center of the skillet and let the liquid run out. Cook, continually moving, until just set, about 2 minutes. Drop 2 tablespoons of the garlic-herb cheese into the middle. Gently fold the cheese into the warm eggs.\nDivide the hash browns among 4 plates. Top each with some cheesy eggs and sliced avocado. Dollop each portion of eggs with 1 tablespoon of the remaining garlic-herb cheese. Serve immediately.\n", + "ingredients_alternatives": "Onion: scallions, shallots, leeks\nYukon Gold Potatoes: Russet potatoes, sweet potatoes\nSalt: kosher salt, sea salt\nBlack Pepper: freshly ground black pepper, white pepper\nChopped Fresh Herbs: parsley, basil, cilantro\nExtra-Virgin Olive Oil: avocado oil, grapeseed oil, walnut oil\nWhole Milk: half-and-half, heavy cream\nEggs: duck eggs, quail eggs\nSalted Butter: unsalted butter, clarified butter\nGarlic-Herb Cheese: goat cheese, feta cheese\nAvocado: mango, papaya" + }, + { + "recipe": "Peach Punch\n2 ripe peaches, (about 8 ounces), halved and pitted\n1 cup good quality dark rum\n1/4 vanilla bean\n5 cups cold ginger ale\nInstructions:\nWith a box grater, grate 2 peach halves into a pitcher. Finely dice the remaining peaches, adding to the pitcher, along with the rum and vanilla bean. Cover and refrigerate until chilled, about 2 hours, more than that and the vanilla becomes too potent. Add the ginger ale and serve.\n", + "ingredients_alternatives": "Peaches: nectarines, plums, apricots\nRum: bourbon, brandy, cognac\nVanilla Bean: Madagascar vanilla, Tahitian vanilla, Mexican vanilla\nGinger Ale: ginger beer, sparkling water with ginger syrup" + }, + { + "recipe": "Pan-Roasted Carrots with Mint and Parsley Gremolata\n1 1/2 pounds carrots, cut on a diagonal into 3-inch-long pieces, halved lengthwise\n1/2 cup low-sodium vegetable or chicken broth\n4 teaspoons olive oil\nKosher salt and freshly ground black pepper\n1/4 cup chopped mint\n1/4 cup chopped parsley\n2 teaspoons fresh lemon juice\n1/2 teaspoon finely grated lemon zest\nInstructions:\nPlace the carrots, broth and 1 teaspoon of the oil in a large skillet and bring to a boil over medium-high heat. Cover, reduce the heat to medium and continue to cook until the carrots are tender, 12 to 14 minutes. Uncover and cook, stirring, until the liquid has evaporated and the carrots are lightly browned, another 2 to 3 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. \nMeanwhile, combine the mint, parsley, juice, zest and remaining 3 teaspoons oil in a small dish. Sprinkle with salt and pepper. Toss the warm carrots with the herb mixture. \n", + "ingredients_alternatives": "Carrots: thinly sliced beets, thinly sliced turnips\nBroth: chicken broth, vegetable broth\nOlive oil: canola oil, grapeseed oil\nSalt: kosher salt, sea salt\nPepper: black pepper, white pepper\nMint: basil, lemon balm\nParsley: cilantro, dill\nLemon juice: apple cider vinegar, rice vinegar\nLemon zest: orange zest, grapefruit zest" + }, + { + "recipe": "Ratatouille Stew\n2 tablespoons extra-virgin olive oil\n3 cloves garlic, minced\n1 yellow onion, diced\n1 small eggplant, diced\n1 small yellow squash, diced\n1 small zucchini, diced\nKosher salt and cracked black pepper\n1/2 cup fresh basil leaves, chopped, plus more for garnish\nOne 15-ounce can diced tomatoes\n1 cup low-sodium chicken broth\nGarlic Crostini, recipe follows\n1/2 French baguette, sliced on an angle\nOlive oil, for drizzling\nKosher salt and cracked black pepper\n1 clove garlic\nInstructions:\nIn a large pot, heat the oil over medium-high heat. Add the garlic and onions and cook, stirring, until the vegetables soften, 3 to 5 minutes. Add the eggplant, yellow squash and zucchini, and season with salt and pepper. Cook, stirring frequently, 5 more minutes. Stir in the basil and cook 1 more minute. Stir in the tomatoes (with their juices) and chicken broth and bring to a boil. Reduce the heat and simmer 10 minutes to allow the flavors to develop. Remove from the heat and cool slightly. Garnish with chopped basil and serve with Garlic Crostini.\nPreheat the oven to 400 degrees F. Place the baguette slices on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Bake just until crispy and golden brown, about 5 minutes. Cool slightly, then each slice with the garlic clove.\nPer serving: Calories 361; Total Fat 11 grams; Saturated Fat 2 grams; Protein 13 grams; Total Carbohydrate 56 grams; Sugar: 9 grams; Fiber 8 grams; Cholesterol 0 milligrams; Sodium 924 milligrams\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nGarlic: shallots, green onions\nOnion: red onion, scallions\nEggplant: portobello mushrooms, bell peppers\nZucchini: summer squash, pattypan squash\nTomatoes: canned crushed tomatoes, diced tomatoes with green chilies\nBroth: vegetable broth, chicken broth with no salt added\nBasil: cilantro, parsley\nBread: ciabatta, baguette, pita bread\nGarlic Crostini: roasted red peppers, roasted red onion, goat cheese" + }, + { + "recipe": "Rainbow Cupcakes\n1 3/4 cups cake flour\n1 teaspoon baking powder\n1/4 teaspoon baking soda\n1/2 teaspoon salt\n2/3 cup whole milk, at room temperature\nFinely grated zest of 1 lemon plus juice of 1/2 lemon\n1 teaspoon pure vanilla extract\n1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature\n1 cup sugar\n3 large egg whites, at room temperature\nRed, orange, yellow, green, blue and purple gel food coloring\n2/3 cup sugar\n2 large egg whites, at room temperature\n1/4 cup cold water\n1 teaspoon pure vanilla extract\n1/2 teaspoon cream of tartar\nPinch of salt\nInstructions:\nMake the cupcakes: Preheat the oven to 325 degrees F. Line a 12-cup muffin pan with white paper liners. Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Stir together the milk, lemon juice and vanilla in a small bowl; set aside (the milk will curdle). Beat the butter, 3/4 cup sugar and the lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Reduce the mixer speed to low. Beat in the flour mixture in three batches, alternating with the milk mixture in two batches, until combined. Increase the mixer speed to medium and beat briefly until smooth.\nBeat the egg whites in a large bowl with a mixer on high speed until foamy. Gradually beat in the remaining 1/4 cup sugar; continue beating until stiff glossy peaks form, about 3 minutes. Using a rubber spatula, fold the beaten egg whites into the batter in two batches. Divide the batter evenly among 6 small bowls; tint each with 1 to 3 drops gel food coloring, stirring to distribute the color.\nDivide the purple batter evenly among the prepared muffin cups (about 1 1/2 teaspoons per cup) and gently spread to cover the bottom; layer the blue, green, yellow, orange and red batters on top, gently spreading each color but making sure not to swirl the colors together. (The liners will be full.) Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.\nMeanwhile, make the frosting: Whisk the sugar, egg whites, water, vanilla, cream of tartar and salt in a large metal bowl set over a saucepan of simmering water until combined (do not let the bowl touch the water). With the bowl still over the simmering water, beat the mixture with a hand mixer on medium-high speed until stiff glossy peaks form, 5 to 7 minutes. Remove the bowl from the saucepan and let cool 5 minutes. Transfer the frosting to a piping bag fitted with a large round tip. Generously pipe onto the cupcakes.\n", + "ingredients_alternatives": "Cake flour: all-purpose flour, bread flour, whole wheat flour\nBaking powder: baking soda, cornstarch\nBaking soda: bicarbonate of soda\nSalt: kosher salt, sea salt\nMilk: almond milk, soy milk, coconut milk\nLemon zest: orange zest, grapefruit zest\nLemon juice: apple juice, pineapple juice\nVanilla extract: almond extract, coconut extract\nButter: margarine, coconut oil\nSugar: brown sugar, granulated sugar\nEgg whites: duck eggs, goose eggs\nGel food coloring: beet juice, turmeric, spirulina\nWater: sparkling water, tonic water\nCream of tartar: white vinegar, lemon juice\nSalt: Himalayan pink salt, Maldon salt" + }, + { + "recipe": "Chicken With Mango Barbeque Sauce\n2 tablespoons olive oil\n1 onion, diced (about 1 cup)\n1 red pepper, diced (about 1 cup)\n3 cloves garlic, coarsely chopped\n1 teaspoon salt\nFreshly ground black pepper\n1/2 teaspoon ground allspice\n1/3 cup red wine vinegar\n3 tablespoons molasses\n2 tablespoons Worcestershire sauce\n2 tablespoons lime juice\n1/4 cup low-sodium tomato sauce\n1 mango, diced (about 1 1/2 cups)\n2 to 3 jalapenos, minced\n2 boneless, skinless chicken breasts (about 3/4 pound each)\nInstructions:\nHeat the oil in a medium-sized skillet over medium-high. Add the onions and cook until translucent, about 2 minutes. Add the red peppers, garlic, salt and pepper, and allspice and cook for 2 minutes more. Stir in the vinegar, molasses, Worcestershire sauce, lime juice and tomato sauce and cook for 1 minute more. Transfer the mixture into a bender and add the mango and jalapeno. Blend until smooth.\nPut 1 cup of the barbeque sauce into a resealable plastic bag with the chicken and marinate for 1 hour.\nPreheat the broiler. Put the chicken on a broiler pan and discard the marinade. Broil the chicken on high for about 12 minutes, turning once. Let the meat rest for 10 minutes before slicing. Spoon about 1/2 cup of barbeque sauce over the meat slices and serve.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nOnion: shallots, scallions, leeks\nRed pepper: bell peppers, Anaheim peppers\nGarlic: shallots, green onions\nSalt: kosher salt, Himalayan pink salt\nBlack pepper: freshly ground black pepper, white pepper\nAllspice: ground cinnamon, ground nutmeg\nRed wine vinegar: balsamic vinegar, white wine vinegar\nMolasses: brown sugar, maple syrup\nWorcestershire sauce: soy sauce, tamari\nLime juice: grapefruit juice, lemon juice\nTomato sauce: marinara sauce, canned crushed tomatoes\nMango: papaya, pineapple\nJalapenos: serrano peppers, Thai chili peppers\nChicken breasts: turkey breast, chicken thighs" + }, + { + "recipe": "Apricot Orange-Glazed Duck\n6 ducks, 5 to 6 pounds each\n4 3/4 cups apricot-orange glaze, recipe follows\n1/4 cup reserved duck fat (from duck drippings)\n6 cups duck or chicken stock\n4 cups apricot-orange glaze, recipe follows\n2/3 cup, plus 3 tablespoons flour\nSalt and freshly ground black pepper\n2 cups apricot preserves\n2 cups orange preserves\n4 cups maple syrup\n1/2 cup brandy\n6 tablespoons Grand Marnier or Triple Sec\nInstructions:\nRinse the ducks with cold water and pat them dry with paper towels. Place them in a large shallow dish or plastic container and refrigerate, uncovered, overnight.\nPreheat the oven to 500 degrees.\nPlace the duck, breast side up, on racks in several shallow roasting pans. Prick the skin all over, especially along the side of the breast, so that the fat can run off while roasting.\nRoast for 20 minutes, then reduce the oven temperature to 350 degrees. Continue roasting for 15 to 20 minutes per pound. Begin to baste with the glaze once the ducks have been roasting for 50 minutes. Baste every 5 to 10 minutes. The ducks are done when a meat thermometer registers 170 degrees. If you prefer your meat well done, continue to roast about another 15 minutes, but be aware the meat may become a bit dry. Discard all but 1/4 cup of the residual fat in the roasting pan, reserving for Apricot-Orange Duck Sauce recipe.\nCooks Note: Unless you have 2 ovens, roast 3 ducks at a time. Reheat the first set of ducks for about 10 minutes, or until heated through.\nPlace one of the roasting pans, which have been drained of fat, on stovetop. Set heat of burners to medium, add the 1/4-cup fat and stir to loosen pieces from bottom of pan. Whisk in stock. Simmer for 15 minutes, uncovered. Add apricot-orange glaze; simmer 5 minutes.\nMeanwhile, place flour in a medium bowl and whisk in 1 1/2 cups liquid scooped up from the pan; blend well. Add flour mixture to pan, whisking until well blended. Simmer 5 to 10 minutes or until slightly thickened. Add salt and pepper, to taste.\nIn a large bowl, combine all the ingredients and mix well.;\n", + "ingredients_alternatives": "Ducks: chickens, quail, pheasant\nApricot-orange glaze: honey, brown sugar, balsamic vinegar\nFlour: all-purpose flour, whole wheat flour, rice flour\nSalt and Black Pepper: smoked paprika, cumin, coriander\nApricot Preserves: fig jam, date syrup, honey\nOrange Preserves: marmalade, preserved lemons, citrus juice\nMaple Syrup: agave nectar, coconut sugar, honey\nBrandy: rum, cognac, armagnac" + }, + { + "recipe": "Honey Soy Grilled Salmon with Edamame\n1/4 cup packed cilantro leaves\n2 scallions\n2 teaspoons vegetable oil\n1 teaspoon grated ginger\nKosher salt and freshly ground pepper\n4 center cut skin-on wild salmon fillets, about 6 ounces each\n2 teaspoons fresh lime juice\n2 teaspoons low-sodium soy sauce\n2 teaspoons honey\n1/4 teaspoon black sesame seeds\n1 1/3 cups cooked edamame\nLime wedges, optional garnish\nInstructions:\nPreheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.\nCut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.\nStir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.\nBroiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.\n", + "ingredients_alternatives": "Cilantro: parsley, basil, dill\nScallions: green onions, shallots\nVegetable oil: avocado oil, grapeseed oil, walnut oil\nGinger: turmeric, cumin\nKosher salt: sea salt\nFreshly ground pepper: black pepper\nSalmon: tuna, swordfish\nLime juice: grapefruit juice, orange juice\nSoy sauce: tamari, coconut aminos\nHoney: maple syrup, agave nectar\nBlack sesame seeds: white sesame seeds, sunflower seeds\nEdamame: chickpeas, kidney beans" + }, + { + "recipe": "Roasted Elk\n2 pounds elk roast\nPinch salt and pepper\n1/2 cup duck fat, rendered\nInstructions:\nRub the elk roast with salt and pepper. Roast in a preheated 400-degree F oven for about 25 minutes per pound, or until the thermometer registers 140 degrees. While the elk is roasting, periodically, baste the roast with the rendered duck fat to maintain the moisture. Let roast cook until an inserted meat thermometer reads 155 degrees. Let the roast rest for 10 minutes before slicing and serving.\n", + "ingredients_alternatives": "Elk roast: beef brisket, pork shoulder, venison steak\nSalt and pepper: kosher salt, black pepper\nDuck fat: goose fat, lard\n\nNote: The alternatives provided are just suggestions and may not always be suitable or available depending on personal preferences, dietary restrictions, or regional availability." + }, + { + "recipe": "Apple Fries with Apple Pie Spice Whipped Cream\n1 quart neutral frying oil\n1 cup heavy cream \n1 tablespoon powdered sugar \n1/2 teaspoon apple pie spice \n1/2 teaspoon vanilla extract \n1/4 cup cornstarch \n1 tablespoon cinnamon sugar \n2 Granny Smith apples, cored, peeled and cut into 1/4-inch-thick strips \nKosher salt \nInstructions:\nPour the oil into a small Dutch oven fitted with a deep-fry thermometer. Heat over medium heat to 365 degrees F. Line a baking sheet with paper towels.\nCombine the heavy cream, powdered sugar, apple pie spice and vanilla in a large bowl. Whip with a whisk or hand mixer until it holds medium peaks. Refrigerate until ready to serve.\nWhisk 1/4 cup water into the cornstarch in a bowl until smooth. Add the cinnamon sugar and whisk to combine. Dip the apple strips into the mixture and toss until evenly coated. Allow any excess mixture to drip off before carefully lowering half of the apples into the hot oil. Fry, tossing occasionally, until lightly browned, about 3 minutes. Let drain on the prepared baking sheet. Sprinkle with a pinch of salt. Fry the remaining apple strips in the same manner. Serve immediately alongside the whipped cream.\n", + "ingredients_alternatives": "Neutral frying oil: vegetable oil, canola oil, or peanut oil\nHeavy cream: whole milk, half-and-half, or coconut cream\nPowdered sugar: confectioners' sugar, granulated sugar\nApple pie spice: cinnamon, nutmeg, allspice\nVanilla extract: almond extract, lemon extract\nCornstarch: flour, arrowroot powder\nCinnamon sugar: ground cinnamon, granulated sugar\nApples: pears, peaches, plums" + }, + { + "recipe": "Hot Mussels\n1 pound mussels\n1/2 cup licorice-flavored liqueur (recommended: Pernod)\n3 tablespoons salted butter, softened\n1 teaspoon chopped fresh chives\n1 teaspoon chopped fresh tarragon leaves\n3 tablespoons fresh bread crumbs\nFreshly ground black pepper\n1 lemon, cut into wedges\nInstructions:\nPreheat the oven to broil with the rack near the top.\nClean the mussels, discarding any that are open. Bring the liqueur to a boil in a large pot, and add the mussels, cover, and cook 3 minutes, or until opened. Drain and discard any mussels that have remained closed.\nMash the butter with the chives and tarragon in a bowl. Put a pinch of the herbed butter on each mussel. Sprinkle over the breadcrumbs. Grind over some pepper. Broil until the crumbs are golden, about 2 minutes. Serve the mussels with lemon wedges for squeezing.\n", + "ingredients_alternatives": "Mussels: clams, scallops, shrimp\nLicorice-flavored liqueur: anise-flavored liqueur (e.g., Sambuca), fennel seeds, or star anise\nSalted butter: unsalted butter, goat butter, or shea butter\nChives: parsley, basil, or cilantro\nTarragon leaves: basil, lemon balm, or marjoram\nBread crumbs: panko bread crumbs, crushed crackers, or crumbled crostini\nBlack pepper: white pepper, pink peppercorns, or ground nutmeg" + }, + { + "recipe": "Kakawa's Mayan Chile Chocolate Elixir\n3 1/2 ounces unsweetened chocolate, chopped into chunks, such as Valrhona\n4 tablespoons agave or honey\n2 tablespoons chile powder (we use ancho)\n1/4 teaspoon vanilla extract\nInstructions:\nIn a medium saucepan, heat 1 1/2 cups water until almost boiling. Turn off the heat and add in the chocolate. Whisk until melted and combined.\nTurn the heat back on again if you wish to further melt, heat and thicken. However, do not walk away, chocolate burns very easily. Continue stirring until you remove it from the heat. Do not let the chocolate and water come to a full boil. After the water and chocolate are combined, add in the agave, chile powder and vanilla. \nEnjoy immediately while it's hot, or pour over ice for a unique experience!\n", + "ingredients_alternatives": "Unsweetened chocolate: dark chocolate, bittersweet chocolate, cocoa nibs\nAgave or honey: maple syrup, coconut sugar\nChile powder: smoked paprika, cayenne pepper, red pepper flakes\nVanilla extract: almond extract, lemon verbena extract" + }, + { + "recipe": "White Bean and Chorizo Soup\n1 teaspoon olive oil\n1 link or 5 1/2 ounces Chorizo sausage, diced\n1 large onion, thinly sliced\n2 celery stalks, diced\n2 cloves garlic, crushed\n2 teaspoons chopped fresh thyme\n1 teaspoon paprika\n2 tomatoes, diced\n4 cups chicken stock\n2 (14-ounce) cans cannellini beans, rinsed\nSea salt and freshly cracked black pepper\nInstructions:\nIn a large pan, heat the olive oil over high heat, and saute the sausage, until it crisps, about 3 to 4 minutes. Drain the pieces on a paper towel, and set aside. \nReduce the heat to medium-low, and add the onion and celery to the pan and cook, stirring occasionally, until the vegetables have softened, about 6 to 7 minutes. Add in the garlic, thyme, and paprika and continue cooking and stirring, until the herbs are fragrant, about 1 to 2 minutes. Add the tomatoes and cook for another minute. Return the chorizo to the pan along with the stock. Bring the liquid to a boil, reduce the heat, and simmer, stirring occasionally, for 10 minutes. Add in the beans and cook for an additional 5 minutes. Season the soup with the sea salt and black pepper before serving.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nChorizo sausage: Italian sausage, Andouille sausage\nOnion: shallots, scallions, red onion\nCelery: fennel, parsley root, dandelion greens\nGarlic: shallots, green onions, leeks\nThyme: rosemary, oregano, bay leaves\nPaprika: smoked paprika, chipotle powder\nTomatoes: bell peppers, eggplant, zucchini\nChicken stock: vegetable broth, chicken broth, fish stock\nCannellini beans: kidney beans, pinto beans, black beans" + }, + { + "recipe": "Garlic Yukon Gold Mashed Potatoes 2\n1 pound Yukon gold potatoes, washed and quartered\n2 cloves garlic\nKosher salt\n1/2 to 3/4 cup heavy cream\n1/2 stick cold butter, cut into 3 pats\nInstructions:\nPlace the potatoes and garlic in a saucepan. Cover with 1 to 2 inches cold water and season generously with salt. The water should taste like the sea. TASTE IT! If the water is under seasoned at this point it will be hard to have a well-seasoned end product. Bring the pan of water to a boil, reduce to a simmer and cook until the potatoes are fork tender, 15 to 20 minutes. Drain the potatoes and garlic well and pass through a food mill or ricer. DO NOT use a food processor or blender. It will result in a very sticky and rubbery end product. While passing the potatoes, bring the heavy cream to a boil in a small saucepan. Once the cream has come to a boil, remove from the heat. While the potatoes are still hot, add one-third of the cream and 2 pats of the butter and stir vigorously into the potatoes. Repeat this process two more times until all of the cream and butter has been incorporated. Taste the potatoes for seasoning, and add salt if needed. Serve immediately or cover with foil and keep warm in an oven on low heat.\n", + "ingredients_alternatives": "Yukon Gold Potatoes: red potatoes, new potatoes, sweet potatoes\nGarlic: shallots, scallions, leeks\nKosher Salt: sea salt\nHeavy Cream: half-and-half, whole milk, coconut cream\nButter: unsalted butter, ghee, vegan butter" + }, + { + "recipe": "Pastel de Choclo\n1 pound boneless skinless chicken breasts\n5 cups chicken broth\n1/4 cup vegetable oil\n1 large onion, finely chopped\n1 tablespoon paprika\n2 teaspoons ground cumin\n1 teaspoon dried oregano\n1/4 cup butter\n6 large ears fresh corn, husked or highquality frozen\n1/2 to 1 cup milk\n1 teaspoon salt\n1 teaspoon sugar\n8 fresh basil leaves, chopped\n4 hardboiled eggs, peeled, sliced\n1 cup pitted black brinecured olives (such as Alfonso or Kalamata)\n1 cup raisins\n2 tablespoons powdered sugar\nInstructions:\nPoach chicken in broth until cooked through. Cool in broth. Shred chicken. Save broth for another use. Set aside.\nHeat oil in heavy large skillet over medium heat. Add onion and stir until golden brown. Add paprika, cumin and oregano and stir until fragrant. Add shredded chicken and stir well. Season to taste with salt and pepper.\nUsing grater, grate corn from cob (WilliamsSonoma sells a special gadget for grating corn right into a bowl). If using canned or frozen corn, pulse in food processor until coarsely pureed. Melt butter in heavy large skillet over medium heat. Add corn, sugar and salt. Gradually stir in enough milk and cook until mixture is slightly thick. Stir in basil.\nPreheat oven to 400 degrees F. Spoon chicken mixture into 2quart baking dish. Arrange hardboiled eggs, olives and raisins over. Pour corn mixture over, smoothing top to cover filling completely. Sprinkle powdered sugar over top. Bake until crust is golden brown and firm to touch, about 40 minutes. Serve hot.\n", + "ingredients_alternatives": "Chicken breasts: chicken thighs, chicken drumsticks, turkey breast\nChicken broth: beef broth, vegetable broth, fish broth\nVegetable oil: canola oil, sunflower oil, grapeseed oil\nOnion: scallions, shallots, red onion\nPaprika: smoked paprika, chipotle powder\nCumin: coriander, fennel seeds\nOregano: thyme, rosemary, sage\nButter: coconut oil, ghee, clarified butter\nCorn: sweet corn, popcorn kernels\nMilk: almond milk, soy milk, coconut milk\nSalt: Himalayan pink salt, sea salt, kosher salt\nSugar: brown sugar, maple syrup, honey\nBasil: parsley, cilantro, dill\nEggs: duck eggs, quail eggs, goose eggs\nBlack olives: Kalamata olives, Castelvetrano olives, Cerignola olives\nRaisins: currants, sultanas, dates" + }, + { + "recipe": "Foil Wrapped Side of Salmon with Lemon and Rosemary\n1 whole side salmon, scaled, with skin, pin bones removed (2 1/2 to 3 pounds)\n2 teaspoons kosher salt\n1 teaspoon freshly ground white pepper\n1 teaspoon coarsely chopped fresh rosemary leaves\n1 lemon, very thinly sliced\n1/2 small red onion, thinly sliced\n8 cloves garlic, thinly sliced\n1/4 cup extra-virgin olive oil\nInstructions:\nPreheat the oven to 425 degrees F.\nRinse salmon fillet under cold running water and pat dry. Cut a piece of foil long and wide enough to encase the salmon when folded over the center and folded up on the ends. Position the foil on a large baking sheet and place the salmon in the center of the foil, skin side down. Sprinkle the salmon with the salt, pepper, and rosemary. Place the lemon slices over the fish fillet along with the sliced onion and garlic slivers. Drizzle the fillet evenly with the olive oil and fold the edges of the foil up over the salmon and crimp to seal. Fold the edges together on both ends to create an airtight package.\nBake the salmon for 15 minutes, or until just cooked through but still moist. Serve immediately, using a large metal spatula to portion fish. Serve some of the accumulated juices spooned over the fish.\n", + "ingredients_alternatives": "Salmon: cod, tilapia, trout\nKosher salt: sea salt\nWhite pepper: black pepper\nRosemary: thyme, oregano, bay leaves\nLemon: lime, grapefruit\nRed onion: yellow onion, scallions\nGarlic: shallots, green onions" + }, + { + "recipe": "True Brew\nBrewing a simply perfect cup of Joe can be perfectly simple, if you stick to some basic guidelines:\nInstructions:\nBuy quality whole beans from a reliable purveyor (preferably a roaster). If you don't have a grinder at home, ask a salesperson to grind whole beans for you rather than settling for pre-ground.\nPurchasing bulk (unpackaged) beans from a specialty shop is okay as long as the bins or jars are relatively small and refilled regularly. Large vats hold a lot of beans and therefore don't need frequent filling. That means that beans can hang around for a long time being exposed to light and air. That can mean stale beans, and staleness is not a desirable attribute.\nPurchase pre-packaged whole beans only when sealed in a foil-style bag featuring a one-way valve. The dime-shaped plastic valve is usually integrated into the packaging so that it will be as unobtrusive as possible, so check carefully. The absence of a valve means that the coffee probably sat and \\gassed out\\ before it was packaged. That means it could be stale. Stale, again, is not a good thing. And remember: paper bags with twist tops are temporary transportation vessels, not storage devices.\nTry to purchase only a week's worth of beans at a time. If you live where this is impractical, purchase several small sealed packages rather than one large one. Unopened one-way valve bags will keep coffee fresh for approximately three months. If you buy bulk coffee (not sealed with one-way valves) in large amounts, divide into weekly batches, seal in Mason-style jars and freeze. Transfer these small batches to counter top storage as needed (see below) .\nStore opened or bulk coffee in an airtight, opaque container and store at room temperature for up to a week.\nGrind coffee as close to brewing time as possible. For drip method, grind in blade style grinder for 15 to 20 seconds. For French presses, grind for only 10 to 12 seconds.\nRegardless of method, brew using 2 heaping tablespoons of coffee for each 6 ounces of clean (filtered or bottled), cool water. If you prefer a milder cup, brew to full strength (between 190 and 205 degrees F), and then dilute with hot water. Brewing with too little coffee will result in over-extraction, and that means bitterness.\nIf you really want to taste the subtle nuances of regional coffees, consider a gold mesh filter.\nWhen purchasing a coffee maker (either manual or electric), look for a model that brews into a thermal carafe rather than a glass pot designed to sit on a heating element. Continuous heating of coffee leads to bitterness.\nQuality decaffeinated coffees usually cost more than regular beans.\n", + "ingredients_alternatives": "Coffee Beans: fair trade, organic coffee beans, locally roasted coffee beans\nWater: filtered water, distilled water, sparkling water\nSugar: natural sweeteners like honey or maple syrup, stevia, monk fruit sweetener\nCreamer: plant-based creamer, coconut milk, almond milk\nSpoon: stainless steel spoon, silicone spoon, bamboo spoon\n\nNote: The alternatives provided are just suggestions and may not be suitable for everyone's preferences or dietary restrictions." + }, + { + "recipe": "Salabat\n4-5 cups water\n3 inches fresh ginger, sliced thinly\n1 cup brown sugar\nInstructions:\nBoil the water, ginger, and brown sugar together. Reduce heat and simmer for 15-20 minutes. Add more water if tea is too strong. Strain and serve hot or cold.\n", + "ingredients_alternatives": "Water: apple juice, white wine, coconut milk\nGinger: turmeric, galangal, wasabi\nBrown Sugar: muscovado sugar, jaggery, maple syrup" + }, + { + "recipe": "Double-Fried French Fries\n4 large russet potatoes (about 2 pounds)\nCanola oil, for deep-frying (about 2 quarts)\nFine sea salt and freshly ground pepper\nInstructions:\nFill a large bowl with cold water. Peel the potatoes. Cut into 1/3-inch-thick slices, then stack the slices and cut into 1/3-inch-thick sticks, adding the potato sticks to the bowl of water as you go. Soak at least 30 minutes and up to 24 hours. (This will help remove the excess starch from the potatoes and keep them from oxidizing.)\nFill a heavy stockpot with 1 1/2 inches canola oil; fit with a deep-fry thermometer and heat the oil over medium heat until the thermometer registers 325 degrees F. Drain the potatoes and pat dry to remove any excess water.\nAdd 2 handfuls of potatoes to the hot oil. (There should be at least 1 inch of oil above the potatoes.) Par-cook the potatoes until they are light brown, 5 to 7 minutes. Remove the potatoes with a slotted spoon, gently shaking off the excess oil; let drain on a rack. Repeat until all the potatoes are par-cooked.\nBring the temperature of the oil to 350 degrees F. Cook the potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from the oil with a slotted spoon, shake off the excess and season lightly with salt and pepper. Repeat until all the potatoes are cooked.\n", + "ingredients_alternatives": "Russet potatoes: sweet potatoes, Yukon gold potatoes, red potatoes\nCanola oil: vegetable oil, peanut oil\nSea salt: kosher salt\nPepper: black pepper" + }, + { + "recipe": "Karythopitta: Walnut Cake\n1 cup superfine sugar\n1/4 cup honey\n3/4 cup water\n1 tablespoon brandy\n4 cloves\n1 cinnamon stick\n3 pieces orange rind, pith removed\n2 1/2 cups walnuts, finely ground\n1 cup flour, sifted\n2 teaspoons baking powder\n1 teaspoon ground cinnamon\nPinch ground clove\n4 ounces unsalted butter\n1/4 cup of superfine sugar\n4 eggs, separated\nInstructions:\nFor the syrup: Heat the sugar, honey, water, and brandy over medium-high heat until the sugar has dissolved. Turn heat to low and add in cloves, cinnamon stick, and orange rind. Simmer for 5 to 6 minutes and remove from the heat. Remove the orange, cloves and cinnamon stick and cool.\nPreheat oven to 350 degree F.\nFor the Cake: In a medium bowl mix together walnuts, flour, baking powder, cinnamon, and clove.\nIn a medium bowl, with an electric mixer, whip together the butter and sugar until fluffy. Slowly add in the egg yolks and continue whipping. Add in the walnut mixture slowly, and mix until well blended.\nIn a very clean bowl, with an electric mixer, whip the egg whites until soft peaks form. Fold the egg whites into the batter until the mixture is completely incorporated.\nGrease a 12 by 9-inch baking pan. Pour the batter into the prepared pan. Place the pan in the oven and bake until the cake is golden brown, about 45 minutes. Remove from the oven and pour the syrup over the cake, until it is drenched in syrup. Cover with a kitchen towel and let cool. Cut into diamonds and serve.\n", + "ingredients_alternatives": "Sugar: brown sugar, coconut sugar\nHoney: maple syrup, agave nectar\nWater: fruit juice, sparkling water\nBrandy: rum, cognac\nCloves: star anise, nutmeg\nCinnamon stick: ground cinnamon, nutmeg\nOrange rind: lemon rind, lime rind\nWalnuts: pecans, hazelnuts\nFlour: whole wheat flour, all-purpose flour\nBaking powder: baking soda, cornstarch\nCinnamon: nutmeg, cardamom\nClove: nutmeg, ginger\nButter: coconut oil, ghee" + }, + { + "recipe": "Kale and Hummus Salad\n1/3 cup extra-virgin olive oil\n1 clove garlic, smashed \n3 tablespoons tahini \n3 tablespoons fresh lemon juice, from 1 large lemon \n5 cups shredded Tuscan kale \n1/2 teaspoon kosher salt \nOne 15 1/2-ounce can garbanzo beans, drained and rinsed \n1 cup shredded rotisserie chicken breast \n1/2 cup dried cranberries \nZa'atar to finish, optional \nInstructions:\nHeat a small saute pan over medium heat. Add the olive oil and garlic and cook just until fragrant, 2 minutes. Allow to cool slightly. In a large bowl, whisk together the tahini and lemon juice. Gradually whisk in the garlic oil. Add the kale, salt and chickpeas and gently toss together, bringing the dressing up from the bottom to coat everything evenly. Add the chicken and cranberries, and toss. Sprinkle with za'atar if desired. Serve.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil\nGarlic: shallots, green onions\nTahini: cashew butter, sunflower seed butter\nLemon juice: apple cider vinegar, white wine vinegar\nKale: spinach, arugula\nSalt: Himalayan pink salt, sea salt\nChickpeas: cannellini beans, kidney beans\nCranberries: blueberries, raisins" + }, + { + "recipe": "Ceviche\n2 ears corn, grilled or roasted and cut off the cob\n1 pint cherry tomatoes, halved\n1 cucumber, sliced or diced\n1 red onion, thinly sliced\n1 sweet pepper, seeded and thinly sliced\nFresh cilantro, fresh basil, or fresh Thai basil, to flavor\nOlive oil, to coat\nJuice of 2 limes\nSalt\n12 ounces fresh fish (recommended: swordfish, tuna, fluke, bass, squid, scallop, shrimp, etc.)\n1 tablespoon assorted spices (toasted or ground cumin, coriander, clove, cinnamon, sesame)\n2 tablespoon hot sauce (recommended: homemade or chipotle Tabasco)\n1 pound stemmed hot peppers\n1/2 cup sugar\n1/4 cup salt\n3 cloves garlic\n1 cup cider vinegar\n1 cup water\nInstructions:\nFor the ceviche: In bowl, combine herbs, olive oil, 1/2 the lime juice, and salt. Add the corn, tomatoes, cucumber, red onion, and sweet peppers and toss to coat. Dress the seafood with 1/2 the spice mix, salt, and the remaining 1/2 lime juice. Marinate in the refrigerator for 5 minutes to several hours, depending on your taste. To plate: Spoon 1 tablespoon hot sauce on the plate. Pile the vegetables on top and garnish with the seafood. Finish with a pinch of spices and herbs.\nFor the hot sauce: Bring the hot peppers, sugar, salt, garlic, vinegar, and water to a boil. Simmer for 20 minutes, then carefully puree and adjust.\n", + "ingredients_alternatives": "Corn: bell peppers, zucchini, eggplant\nCherry Tomatoes: grape tomatoes, plum tomatoes\nCucumber: yellow squash, zucchini\nRed Onion: scallions, shallots\nSweet Pepper: bell peppers, jalapenos\nFresh Cilantro: parsley, basil, dill\nBasil: cilantro, parsley, dill\nThai Basil: cilantro, basil, lemongrass\nOlive Oil: avocado oil, grapeseed oil, walnut oil\nLime Juice: lemon juice, orange juice\nSalt: kosher salt, sea salt\nFish: salmon, tilapia, cod, shrimp, scallops\nSpices: paprika, oregano, thyme, rosemary, bay leaves\nHot Sauce: sriracha, Frank's RedHot, Cholula\nStemmed Hot Peppers: banana peppers, padrón peppers, pimento peppers\nGarlic: shallots, green onions\nCider Vinegar: apple cider vinegar, white wine vinegar\nWater: sparkling water, seltzer water" + }, + { + "recipe": "Roasted Lamb Chops with Harissa\nTwo 8-rib racks of lamb, Frenched\nKosher salt \nExtra-virgin olive oil \n2 red bell peppers\n2 teaspoons cumin seed, toasted and ground \n2 teaspoons coriander seed, toasted and ground \n2 teaspoons fennel seed, toasted and ground \n2 teaspoons caraway seed, toasted and ground \n4 dried red chiles, coarsely chopped \n3 cloves garlic, smashed and finely chopped \n2 tablespoons red wine vinegar \n1/4 cup tomato paste \nKosher salt \n1/2 cup extra-virgin olive oil \nInstructions:\nFor the lamb: Remove 2 ribs from each rack to make it a 6-rib rack: Do this by starting from either end and removing the second and seventh bone. This creates 6 chops that are thicker than a normal lamb chop -- YUM!! Cut each rack into 6 equal chops, place on a baking sheet, and transfer to the fridge.\nFor the harissa: Preheat a grill.\nPlace the bell peppers on the grill and cook them on all sides until the skin is black and charred. Transfer the peppers to a large bowl, cover with plastic wrap, and let them hang out until cool. HINT, HINT: This can totally be done ahead! YAY!\nScrape the black charred skin off the peppers and remove the stem and seeds. Coarsely chop the peppers and transfer them to the bowl of a food processor.\nAdd the cumin, coriander, fennel, caraway, chiles, garlic, vinegar, and tomato paste to the food processor and season with salt. Puree until smooth.\nAdd 1/4 cup of the olive oil to the mixture and pulse, pulse, pulse. Add the remaining 1/4 cup olive oil and pulse again until thoroughly combined. Taste and season with salt. Taste again and re-season if needed. Store in an airtight container until ready to use.\nTo make the lamb: Preheat the oven to 250 degrees F. Remove the lamb from the fridge, season generously with salt, and let sit for 15 to 20 minutes before cooking.\nCoat a large saute pan with olive oil and bring the pan to medium-high heat. Working in batches to avoid crowding the pan, add the lamb chops and cook for 3 to 4 minutes on each side for medium rare (if you like your meat a little more well done, lower the heat and cook them a minute or 2 longer). If the pan begins to smoke, lower the heat. The chops will be beautifully browned on each side. Stand up the chops to brown the fat edge along each chop. YUM!!! Brown food tastes good! Place the cooked chops on a baking sheet and transfer to the oven to keep them hot while the others cook.\nTop each lamb chop with a spoonful of harissa and serve.\n", + "ingredients_alternatives": "Lamb: beef, pork, venison\nKosher salt: sea salt\nOlive oil: avocado oil, grapeseed oil, walnut oil\nRed bell peppers: yellow bell peppers, green bell peppers\nCumin seed: dill, fennel, coriander\nCoriander seed: cumin, coriander, fennel\nFennel seed: anise, caraway, dill\nCaraway seed: fennel, caraway, coriander\nDried red chiles: dried green chiles, dried red pepper flakes\nGarlic: shallots, green onions\nRed wine vinegar: balsamic vinegar, white wine vinegar\nTomato paste: canned crushed tomatoes, tomato sauce\nKosher salt: sea salt\nOlive oil: avocado oil, grapeseed oil, walnut oil" + }, + { + "recipe": "Sugar Witch's Hat\n2 1/2 cups granulated sugar\nScant 2/3 cup light corn syrup\nScant 1/2 cup water\nOrange and black food color paste\nOrange and black food color paste \nVegetable baking spray \nInstructions:\nPlace the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat. Insert a candy thermometer and cook the sugar mixture until it reaches 320 degrees F. Remove from the heat and carefully divide the cooked sugar between 2 medium-size microwaveable glass bowls. If you leave the sugar in the pan, the sugar will continue to cook and turn dark brown. A glass bowl will hold the temperature of the sugar. I put a towel under the bowl to keep the bowl from tipping over and to protect my hands from the heat of the glass. (The sugar will stay liquid enough to work with easily for about 10 minutes; after that it will start to thicken. If this happens before you are finished, just pop the bowl in the microwave for 3 to 5 minutes, until the sugar is liquid enough to work with once again.) Add a few drops of orange food coloring to 1 bowl and mix with a wooden skewer. Add a few drops of black food coloring to the other bowl and mix with a wooden skewer. \nTo make the brim: Trace a large circle onto a piece of parchment paper. Turn over the paper and give it a light coating of vegetable cooking spray. Dip the tines of a fork into the hot orange sugar. Carefully but quickly wave the fork over the inside of the circle, allowing the sugar to drip off the fork in long, thin strands. Try to distribute the strands evenly around the side of the circle, making sure to come all the way to the edges of the brim. Then dip the tines of the fork into the hot black sugar. Repeat the process. You will be able to see the paper through the sugar but you want to make this layer thick. Set aside to cool, about 5 minutes. \nTo make the cone of the hat: Wash, dry, and lightly but thoroughly spray the clean, dry mold with the baking spray, wiping out excess with a paper towel. Dip the tines of a fork into the hot orange sugar. Carefully but quickly wave the fork over the outside of the mold, allowing the sugar to drip off the fork in long, thin strands. Try to distribute the strands evenly around the side of the mold, making sure to come all the way to the top and the brim. Then dip the tines of the fork into the hot black sugar. Repeat the process. You should still be able to see the mold through the sugar. Make a nice thick layer of sugar so the hat will be sturdy. Set aside to cool, about 5 minutes. \nTo unmold, place your hands on the inside of the mold and let your fingers gently pull or slide the sugar loose from the side of the mold. You will need to apply this gentle pressure all around the inside. Keep moving the sugar as it cools. This will keep it from resticking but you need to wait until the sugar has cooled. Once the sugar has released from the mold, carefully lift it out and place it over the brim. If the sugar is still too warm, the hat may begin to collapse. That is why it is a good idea to release the sugar from the mold but leave it in the mold until it has cooled completely. (At this stage, the cage can be stored, right side up, in an airtight container in a cool, dry place for 1 to 2 days.) \nCarefully remove the parchment paper from the brim. You should be able to pull it out from under the brim. Do not worry if the brim cracks or breaks. You can use a blow torch to melt the sugar back into place. Carefully lift the cone of the hat and center it on top of the brim.\nI used a special Croquembouche mold to make my Witch's Hat because it is exactly the right shape. You do not need to buy this expensive mold to make your decoration. Use any metal or ceramic shape, preferably one that does not have outside handles or seams. \nRemember you are working with hot sugar so be sure to have a bowl of cold water ready in case you get any of it on your skin. It is best to work with sugar on a dry day, as the humidity will melt the sugar. To be on the safe side, make your sugar decoration no more than one to two hours before you are ready to serve them.\n", + "ingredients_alternatives": "Sugar: brown sugar, coconut sugar\nCorn syrup: honey, maple syrup\nWater: sparkling water, seltzer water\nFood coloring: beet juice, turmeric powder\nBaking spray: silicone baking mat, parchment paper" + }, + { + "recipe": "Remoulade Deviled Eggs with Pickled Shrimp\n1 cup freshly squeezed lemon juice\n1 cup white wine vinegar \n2 cloves garlic, chopped \n1/2 Spanish onion, chopped \n1 tablespoon pickling spice \n2 dried chiles de arbol or 1/4 teaspoon red chile flakes \n12 large (21/24 count) shrimp, peeled and deveined, tails off \nKosher salt \n1/4 cup hot sauce, such as Frank's Red Hot\n6 hard-cooked eggs, halved\n1/2 cup mayonnaise \n1 tablespoon whole-grain mustard \n2 cornichons, finely diced \n1 tablespoon finely chopped fresh dill \n1 tablespoon finely sliced chives\nKosher salt and freshly ground black pepper \nParsley leaves, for garnish \nSmoked paprika, for garnish \nInstructions:\nFor the pickled shrimp: Combine the lemon juice, vinegar, garlic, onions, pickling spice, chiles and 1/2 cup water in a medium saucepan. Bring to a boil and cook for 1 minute. Reduce to a simmer; cook for another 4 minutes. Transfer to a large bowl and let cool to room temperature.\nFill a bowl with ice water; set aside. Bring a medium pot of salted water to a boil. Add the shrimp and cook for 1 1/2 minutes. Drain and plunge in the ice water to stop cooking. Drain again and pat dry. Add the cooked shrimp to the pickling liquid, cover and refrigerate for at least 4 hours and up to 24 hours.\nDrain the shrimp well and put in a bowl; add the hot sauce and toss to combine.\nFor the remoulade deviled eggs: Remove the yolks from the eggs and place in a medium bowl; mash to a paste with a fork. Place the egg whites, cut-side up, on a large plate or platter.\nAdd the mayonnaise to the mashed yolks; mix until well combined. Fold in the mustard, cornichons, dill, chives, 1/4 teaspoon salt and 1/8 teaspoon pepper.\nFill the egg whites with the yolk mixture. Top each deviled egg with a pickled shrimp and garnish with a parsley leaf. Sprinkle the shrimp with a pinch of smoked paprika.\n", + "ingredients_alternatives": "Lemon juice: cranberry juice, grapefruit juice, pineapple juice\nWhite wine vinegar: apple cider vinegar, balsamic vinegar, white wine\nGarlic: shallots, scallions, leeks\nSpanish onion: yellow onion, red onion, Vidalia onion\nPickling spice: curry powder, coriander, fennel seeds\nChiles de arbol: jalapeno peppers, serrano peppers, habanero peppers\nShrimp: scallops, lobster, crab\nHot sauce: sriracha, Tabasco, Cholula\nEggs: duck eggs, quail eggs, goose eggs\nMayonnaise: hummus, tahini, aioli\nWhole-grain mustard: brown mustard, Dijon mustard, whole-grain mustard\nCornichons: pickles, capers, olives\nFresh dill: parsley, basil, cilantro\nChives: scallions, garlic, leeks\nKosher salt and freshly ground black pepper: Himalayan pink salt, sea salt\nParsley leaves: cilantro, basil, dill\nSmoked paprika: smoked chipotle peppers, smoked jalapenos, smoked paprika" + }, + { + "recipe": "Carrot Slaw\n2 pounds carrots, approximately 12 to 15 medium\n1/2 cup mayonnaise\nPinch kosher salt\n1/3 cup sugar\n1/2 cup canned, crushed pineapple, drained thoroughly of all liquid\n1/2 cup raisins\n2 teaspoons curry powder\n1 teaspoon minced garlic\nPinch celery seed and/or caraway seed, optional\nInstructions:\nWash the carrots and peel, if necessary. Using a vegetable peeler, cut the carrots into wide noodle-shaped strips.\nIn a large mixing bowl whisk together the mayonnaise, salt, sugar, pineapple, raisins, curry powder, garlic, and celery seed and/or caraway seed, if using. Add the carrots and toss to combine. Serve immediately or refrigerate for 1 hour to serve cold.\n", + "ingredients_alternatives": "Carrots: sweet potatoes, turnips, rutabaga, radishes\nMayonnaise: hummus, yogurt, tahini\nSugar: honey, maple syrup, agave nectar\nCanned, crushed pineapple: mango chunks, papaya chunks, kiwi slices\nRaisins: cranberries, cherries, apricots\nCurry powder: cumin, coriander, turmeric\nGarlic: shallots, green onions\nCelery seed and/or caraway seed: fennel seeds, anise seeds" + }, + { + "recipe": "Five-Spice Turkey with Sweet and Sour Glaze\n3 tablespoons (25 grams) kosher salt\n1 tablespoon (12 grams) sugar\n1 tablespoon plus 2 teaspoons five-spice powder, divided\nOne 12-pound turkey, giblets removed, rinsed and patted dry\n4 tablespoons (112 grams) unsalted butter\nSmall handful fresh thyme sprigs\n3 fresh bay leaves\n2 mandarins or tangerines, halved\n1 medium yellow onion, quartered\nOne 2-inch piece fresh ginger, sliced\n3 cups low-sodium chicken broth, divided\nFlaky salt\n1/3 cup (90 grams) ketchup\n1/3 cup (107 grams) apricot jam\n1/3 cup pineapple juice\n2 tablespoons cider vinegar\n1 tablespoon light brown sugar\n1 tablespoon soy sauce\n2 teaspoons chopped fresh ginger\n1 teaspoon five-spice powder\n1/2 teaspoon kosher salt\nMandarins, cut into wedges, fresh cilantro sprigs and whole scallions, for serving\nInstructions:\nFor the turkey: In a small bowl, combine the salt, sugar and 2 teaspoons of the five-spice powder. Stir to fully combine. Sprinkle about a quarter of the sugar-spice mixture in the cavity of the turkey and rub the rest all over the exterior. Place the turkey on a rack in a roasting pan and refrigerate, uncovered, for at least 12 hours and up to 24 hours.\nRemove the turkey from the fridge 1 hour before roasting.\nArrange an oven rack in the lower third of the oven; preheat to 350 degrees F.\nIn a small saucepan, melt the butter over low heat. Stir in remaining 1 tablespoon five-spice powder. Set aside to cool.\nStuff the cavity of the turkey with the thyme, bay leaves, mandarins, onion and ginger. Brush the turkey all over with the cooled butter mixture. Pour 2 cups of the chicken broth into the pan.\nRoast the turkey until it reaches 145 to 150 degrees F on an instant-read thermometer inserted in the deepest part between the leg and breast, 2 to 2 1/2 hours.\nWhile the turkey is roasting, make the glaze: In a small saucepan over medium heat, whisk together the ketchup, jam, pineapple juice, cider vinegar, brown sugar, soy sauce, ginger, five spice and salt. Bring to a boil and reduce to a simmer, cooking until thick and syrupy, 3 to 5 minutes. You should have about 1 cup glaze. Remove half of the glaze and set aside for serving.\nOnce the turkey reaches 145 to 150 degrees F, add the remaining 1 cup chicken broth into the roasting pan. Then brush the turkey all over with the remaining half of the glaze. Return to the oven and continue to roast (tenting with foil towards the end if it is getting too brown), brushing the turkey with the remaining glaze halfway through, until the turkey is deeply glazed and reads 165 degrees F on an instant-read thermometer, 30 to 45 minutes more.\nRemove the turkey to a cutting board to rest for 30 minutes. Season with flaky salt. Pour the pan juices into a large measuring cup and skim the fat from the top. Stir the defatted juices into the reserved half of the glaze to make a sauce; keep warm.\nTo carve, cut down through the breasts, along the breastbone, to remove. Slice both breasts crosswise into thick slices. Cut through the skin attaching each leg and pull slightly to open up the space, then follow the natural curve of the leg to remove the leg/thigh in one piece. Cut at the joint to separate the leg from the thigh. Remove the thigh bones and cut the thighs into 2 or 3 pieces each. Cut off the wings.\nServe the drumsticks and wings whole on a platter with the sliced meat, decorating the platter with the mandarins, cilantro and scallions. Serve the sauce on the side for drizzling.\n", + "ingredients_alternatives": "Salt: kosher salt or sea salt\nSugar: honey or maple syrup\nFive-spice powder: Chinese five-spice powder or a blend of cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns\nTurkey: chicken or beef\nButter: unsalted butter or duck fat\nThyme: rosemary or sage\nBay leaves: bay laurel or lapsang souchong tea leaves\nMandarins or tangerines: oranges or grapefruits\nOnion: red onion or white onion\nGinger: galangal or lemongrass\nChicken broth: vegetable broth or chicken stock\nFlaky salt: Maldon or Himalayan pink salt\nKetchup: tomato sauce or barbecue sauce\nApricot jam: fig jam or date syrup\nPineapple juice: coconut water or apple cider\nCider vinegar: balsamic vinegar or white wine vinegar\nLight brown sugar: muscovado sugar or demerara sugar\nSoy sauce: tamari or nama shoyu\nChopped fresh ginger: grated ginger or pickled ginger\nFive-spice powder: Chinese five-spice powder or a blend of cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns\nKosher salt: sea salt or Himalayan pink salt" + }, + { + "recipe": "Giant Cinnamon Roll Snowman\nNonstick cooking spray\nTwo 17.5-ounce tubes refrigerated large cinnamon rolls, such as Pillsbury Grands!\nTwo 16-ounce containers cream cheese or vanilla frosting\nBlack icing gel, such as Wilton Sparkle Gel\nGreen or red icing gel, such as Wilton Sparkle Gel\n1 orange candy, such as a gum drop or an M&M\nInstructions:\nPosition an oven rack in the middle of the oven and preheat to 350 degrees. Lightly spray 2 rimmed baking sheets with nonstick spray.\nRemove the cinnamon rolls from the tubes and place on a large cutting board or a clean work surface; reserve the icing from the tubes for serving. Unravel 3 rolls and coil them around 1 intact roll to create a very large cinnamon roll. This will be the base of the snowman. Place on the bottom half of one of the prepared baking sheets, with a short side of the sheet facing you.\nUnravel 2 more cinnamon rolls and coil them around 1 intact roll. This will be the body. Place it on the baking sheet, adjoining the base of the snowman. Gently squeeze so they just adhere.\nUnravel 1 more cinnamon roll and coil it around 1 intact roll. This will be the head of the snowman. Place it on the baking sheet, adjoining the top of the body. Bake until golden brown, puffed up and cooked through, 24 to 28 minutes.\nMeanwhile, unravel the remaining cinnamon roll into a strip of dough. Cut crosswise into 5 equal pieces. Coil 3 of the pieces each to create 3 mini cinnamon rolls. These will be the buttons. Roll out each of the remaining 2 pieces to about 3 inches long. These will be the snowman arms. Transfer the buttons and snowman arms to the second prepared baking sheet.\nWhen the snowman finishes baking, let it cool slightly on the baking sheet on a wire rack. Bake the second baking sheet until the buttons are cooked through and puffed up, 15 to 18 minutes. Let cool completely.\nOnce the snowman is cool enough to touch, transfer to a large cutting board or platter. Using a butter knife of small offset spatula, evenly spread 1 container of frosting all over the snowman, frosting the crevices and even the sides of the rolls, if you like. This will act as the crumb coat. Reserve 1/4 cup of the second container of frosting and spread the remaining all over the snowman, creating large swirls. Decorate the base and body of the snowman with the cooled cinnamon roll buttons. Spread 2 tablespoons of the reserved frosting all over each snowman arm and adhere the arms to the snowman body.\nUse the black gel icing to pipe eyes and a smiling mouth. Use the green gel icing to pipe a scarf. Add the orange candy for the nose. Transfer the reserved icing to a small bowl and serve it on the side for dipping.\n", + "ingredients_alternatives": "Cinnamon rolls: croissants, danish pastry, bagels\nCream cheese or vanilla frosting: mascarpone cheese, goat cheese, whipped butter\nBlack icing gel: chocolate syrup, espresso powder\nGreen or red icing gel: matcha powder, turmeric powder\nCandy: sprinkles, chopped nuts, dried fruit" + }, + { + "recipe": "Pomegranate Iced Tea\nJuice of 2 lemons\nJuice of 2 limes\n2 tablespoons brown sugar\nSprigs of fresh mint, for muddle and garnish\n8 cups sweet tea\n4 cups pomegranate juice\n1 cup cranberry juice\nIce, for glasses\nInstructions:\nIn a mixing bowl, crush or muddle the lemon and lime juices with the brown sugar, blending the juices and sugar together. Next, thin slice a few mint leaves and add to the juices. Then add the sweet tea, pomegranate juice and cranberry juice and mix well. After mixing, serve over ice and garnish with fresh mint.\n", + "ingredients_alternatives": "Lemons: oranges, grapefruits\nLimes: tangerines, kumquats\nBrown sugar: muscovado sugar, demerara sugar\nMint sprigs: basil, rosemary, thyme" + }, + { + "recipe": "Pumpkin Keg Bourbon-Apple Punch\n1 large pumpkin (about 15 pounds)\n3 red apples\n2 tablespoons whole cloves\n12 cups (3 quarts) apple cider \nOne 750-ml bottle bourbon (about 3 cups)\n20 dashes bitters (about 1/2 teaspoon)\nJuice of 4 1/2 lemons (about 3/4 cup) \nInstructions:\nFor the pumpkin: Cut off the top of the pumpkin with a sharp knife. Clean out the seeds and pulp with an ice cream scoop. Insert a tap in the empty pumpkin according to the package directions; set aside. (See Cook's Note).\nFor the punch: Slice the apples into thin rings and place on a parchment-lined baking sheet. Stud each slice with 5 to 6 whole cloves and then freeze until solid, about 4 hours and up to overnight. \nMeanwhile, stir together the apple cider, bourbon, bitters and lemon juice in the cavity of the pumpkin and top with the pumpkin lid. Refrigerate until the pumpkin and the punch inside are well chilled, at least 2 hours. Remove the lid and add the apple slices to the punch and serve.\n", + "ingredients_alternatives": "Pumpkin: butternut squash, acorn squash, kabocha squash\nApples: Granny Smith, Fuji, Honeycrisp\nWhole cloves: allspice, nutmeg\nApple cider: cranberry juice, grapefruit juice\nBourbon: whiskey, rum\nBitters: Angostura bitters, Peychaud's bitters\nLemons: oranges, limes" + }, + { + "recipe": "\\Just In Case\\ Pie\n2 cups finely crushed chocolate sandwich cookies (recommended: Oreo)\n3/4 cup finely chopped pecans\n1/2 cup butter, melted\n1 envelope unflavored gelatin\n1/4 cup cold water\n1 3/4 cups whipping cream, divided\n1 cup semisweet chocolate chips\n2 eggs\n1 teaspoon vanilla\n1 cup caramels (about 24)\n2 tablespoons unsalted butter\nPinch salt\nInstructions:\nFor Crust: Preheat the oven to 350 degrees F.\nIn a small bowl mix together the cookie crumbs, pecans, and melted butter. Press the mixture into the bottom and up the sides of a 9-inch deep-dish pie plate and bake for 10 minutes. Remove the crust from the oven and cool completely before filling\nFor Filling: Sprinkle the gelatin over the water in a small saucepan; let stand for 1 minute. Stir over low heat until the gelatin is completely dissolved, about 3 minutes. Stir in 1 cup of the cream. Heat just to a simmer then immediately pour into a food processor or a blender. Add the chocolate chips and process until the chocolate is completely melted, about 1 minute. With the machine running add 1/2 cup of the remaining cream, the eggs, and the vanilla. Pour into large bowl and refrigerate until thickened, about 15 minutes.\nIn the meantime, combine the caramels, remaining 1/4 cup of cream, butter, and salt in a small saucepan. Simmer over low heat, stirring occasionally, until completely melted and smooth. Pour into the prepared crust; let stand until beginning to set, about 10 minutes. Beat the cooled and thickened gelatin mixture until smooth and pour it over the caramel layer. Refrigerate the pie, covered until firm, about 3 hours.\n", + "ingredients_alternatives": "Chocolate sandwich cookies: graham crackers, wafers, digestive biscuits\nPecans: walnuts, hazelnuts\nButter: coconut oil, shea butter\nGelatin: agar agar, kuzu\nWater: almond milk, soy milk\nWhipping cream: heavy cream, whole milk\nSemisweet chocolate chips: dark chocolate chips, bittersweet chocolate chips\nEggs: duck eggs, quail eggs\nVanilla: vanilla extract, almond extract\nCaramels: toffees, marshmallows\nUnsalted butter: ghee, coconut oil\nSalt: Himalayan pink salt, fleur de sel" + }, + { + "recipe": "Fried Mascarpone Custard with Strawberry Tawny Port Sorbet and Valrhona Ganache\n4 cups milk\n1/2 cup sugar\n1 tablespoon vanilla extract\n1 cup mascarpone cheese\n1 lime, zested\n1 tablespoon cornstarch\n4 eggs\n8 egg yolks\n1 cup all-purpose flour\n3 eggs\n1 cup panko crumbs\n1 to 2 tablespoons vegetable oil\n1 to 2 tablespoons butter\nJulienned slices of strawberry, for garnish\nFresh mint, for garnish\n1 pound strawberries, stemmed\n1/2 cup tawny port\n1 cup sugar\n1 vanilla bean\n1 lemon, juiced\n5 ounces egg whites (about 5 egg whites)\n3/4 cup half-and-half\n6 ounces all-purpose flour\n5 ounces confectioners' sugar\n3/4 cup whole milk\n1/4 cup heavy cream\n8 ounces Valrhona chocolate\nInstructions:\nCustard:\nIn a heavy saucepan, bring 3 cups milk, sugar, vanilla, mascarpone, and zest to a boil. In a bowl, dissolve cornstarch in 1 cup milk, add eggs and yolks, and stir well. Temper the egg mixture with the hot milk mixture, and then add all of the egg mixture into the milk mixture and cook until rather thick. Pour into a greased half-sheet pan, cover with parchment paper, and refrigerate until completely cooled.\nSorbet:\nPuree all ingredients in a food processor. Pass through a sieve onto a sheet pan. Spread out on a sheet pan and transfer to the freezer. Once frozen, process again in a food processor until smooth and freeze again. Repeat process 1 more time. Keep in the freezer.\nTuiles:\nPreheat the oven to 300 degrees F. In a medium bowl, whisk together the egg whites and half-and-half. In a separate bowl, combine the flour and sugar. Whisk the dry ingredients into the wet until fully incorporated. On a baking sheet lined with a silpat nonstick baking sheet or parchment paper, spread out circles of batter. Place in oven for 6 minutes. While hot, shape cookies as desired.\nGanache:\nIn a double boiler or heavy saucepan, bring the milk and heavy cream to a simmer. Add chopped chocolate and stir until chocolate is melted and shiny. Keep warm until ready to serve.\nJust before serving, cut custard using a triangle mold. Dust in flour, then eggs, and then bread crumbs. In a skillet, melt oil and butter over medium-high heat. Add bread crumb-covered triangles to the pan and cook until golden brown. \nTo serve, sauce plate with ganache, and place custard on 1 side of plate. Place sorbet on top of custard, and place a tuile on top of the sorbet. Place julienned strawberry with mint opposite custard. \n", + "ingredients_alternatives": "Milk: almond milk, soy milk, coconut milk\nSugar: maple syrup, honey, agave nectar\nVanilla extract: almond extract, coconut extract\nMascarpone cheese: goat cheese, feta cheese\nLime: lemon, orange\nCornstarch: arrowroot powder, tapioca flour\nEggs: duck eggs, quail eggs\nPanko crumbs: breadcrumbs, crushed crackers\nButter: ghee, clarified butter\nStrawberries: blueberries, raspberries\nTawny port: sherry, Madeira wine\nVanilla bean: cinnamon, nutmeg\nLemon: grapefruit, lime\nEgg whites: meringue, whipped cream\nHalf-and-half: heavy cream, whole milk\nFlour: whole wheat flour, pastry flour\nConfectioners' sugar: powdered sugar, granulated sugar\nWhole milk: skim milk, almond milk\nHeavy cream: coconut cream, cashew cream" + }, + { + "recipe": "Tabbouleh\n1 cup bulgur wheat (fine-medium grind)\n2 cups hot water\n1 pound ripe tomatoes, seeded and chopped (about 2 cups)\n1 bunch green onions, white and green part, finely chopped (about 1 cup)\n1 hothouse cucumber, halved, seeded and diced (about 2 cups)\n2 large bunches fresh flat-leaf parsley, leaves finely chopped (about 2 cups)\n1 bunch fresh mint leaves, finely chopped (about 1/2 cup)\n1/2 teaspoon ground cumin\nKosher salt and freshly ground black pepper\n2 lemons, juiced\n1/4 cup extra-virgin olive oil\nInstructions:\nPut the bulgur in a large bowl and pour in the hot water. Cover with a dish or plastic wrap and let stand for about 30 to 45 minutes to rehydrate. Drain in a strainer, pressing with the back of a wooden spoon to squeeze out as much water as possible.\nIn a mixing bowl, combine the tomatoes, onions, cucumber, parsley, and mint. Toss the salad well to incorporate the ingredients; season with cumin, salt and pepper. Add the bulgur; moisten with the lemon juice and olive oil. Fold everything together to incorporate the ingredients. The flavor will improve if the tabbouleh sits for a few hours. Serve at room temperature.\n", + "ingredients_alternatives": "Bulgur wheat: quinoa, brown rice, barley\nHot water: chicken broth, vegetable broth, coconut milk\nTomatoes: peppers, eggplant, zucchini\nGreen onions: scallions, shallots, garlic\nCucumber: zucchini, yellow squash, bell peppers\nParsley: basil, dill, tarragon\nMint: basil, lemon balm, thyme\nCumin: coriander, paprika, turmeric\nKosher salt: sea salt\nBlack pepper: cayenne pepper, red pepper flakes, nutmeg\nLemons: oranges, grapefruits, limes" + }, + { + "recipe": "Citrus Salmon Lollipuffs\n1 pound thawed frozen salmon fillets, cut into 1-inch cubes\n2 tablespoons lemon juice\n3 tablespoons teriyaki sauce\n1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed\n1/3 cup orange marmalade\nInstructions:\n1. Heat the oven to 400 degrees F. Place the salmon into a medium bowl. Add the lemon juice and 2 tablespoons teriyaki sauce and toss to coat.\n2. Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 16 (1/2-inch wide) strips crosswise, making 32 in all. Cut each strip in half crosswise, making 64 in all. Place 2 strips on a baking sheet to form a cross shape. Repeat with remaining strips. Place 1 piece salmon in the center of each pastry cross. Fold the ends of the pastry cross over the filling and press to seal. Turn the pastries seam-side down on the bakingsheets.\n3. Bake for 20 minutes or until the pastries are golden brown. Stir the marmalade and remaining teriyaki sauce in a small bowl. Serve the pastries on 3-inch wooden skewers with the marmalade mixture for dipping.\n", + "ingredients_alternatives": "Salmon: cod, tilapia, halibut\nLemon Juice: lime juice, grapefruit juice\nTeriyaki Sauce: soy sauce, hoisin sauce, rice vinegar\nPuff Pastry Sheets: puffed rice bread, challah bread, naan bread" + }, + { + "recipe": "Caramel Apple Pie\nPie Dough, recipe below\n7 large Granny Smith or Pippin apples, peeled and cored\n1 cup sugar\n3 tablespoons quick-cooking tapioca\n1 teaspoon ground cinnamon\n1/2 teaspoon salt\nJuice of 1/2 lemon\n1 tablespoon heavy cream\n1 large egg\nCaramel topping, recipe follows\n1/2 cup packed brown sugar\n4 tablespoons unsalted butter\n2 tablespoons heavy cream\n1/2 cup pecan halves\n2 cups all-purpose flour\n1/2 cup lard\n2 1/2 tablespoons unsalted butter\n1/2 teaspoon salt\nAbout 1/2 cup iced water\nInstructions:\nButter and flour a 9-inch glass pie plate. On a lightly floured surface roll the dough to a 12-inch round about 1/8-inch thick. Line the pie plate, being sure to press the dough into the bottom and up the sides without stretching. Chill 30 minutes. Roughly chop the apples into small pieces, about the size of lima beans. (The apples should measure about 9 cups chopped.) Combine with the sugar, tapioca, cinnamon, salt and lemon juice in a large bowl. Set aside until the juices begin to run, about 10 - 15 minutes. Beat together the cream and egg to make a glaze and brush over the edges and bottom of the crust. Mound the apple filling in the pie shell. It will be quite full. Roll out the remaining dough to a large round about 1/8'' thick. Place over the filling a seal the edges together by gently pressing together. Trim any excess dough with scissors and flute the edges. Brush the top with the remaining egg glaze. Using a paring knife, cut out and remove a circle the size of a quarter from the center of the top crust. Cut 5 or 6 slits in a spoke pattern beginning 1/2-inch from the center hole and ending 1/2-inch from the outside edge. Chill for 30 minutes before baking.\nPreheat oven to 425 degrees. Place the pie plate on a cookie sheet and bake 10 - 15 minutes, or until the top is golden brown. Reduce the heat to 300 degrees and continue baking until the juice visible in the center becomes thick and bubbly, about 1 hour (if the edges are browning too quickly, cover with aluminum foil). Meanwhile prepare the caramel topping. Spoon the hot caramel over the top of the pie to coat and return to the oven. Bake 5 minutes longer, or until the caramel sets. Cool on a rack before serving.\nIn a small saucepan combine brown sugar, butter and cream. Bring to a boil and cook for 2 minutes. Remove from the heat and stir in the pecan halves.\nIn a large bowl combine the flour with the lard, butter and salt. Mix lightly with your fingertips until the dough forms grape-sized pieces. You should be able to see chunks of fat. Stir in the iced water. Lightly knead, handling the dough as little as possible, until the dough forms a ball. Add a little more iced water if necessary. Transfer to a plastic bag and shape into a log. Seal the bag, pressing out any air, and chill for as little as 1 hour or as long as 3 days. The pie dough can be frozen for as long as a week.\n", + "ingredients_alternatives": "Pie crust: puff pastry, homemade pie crust\nApples: pears, Asian pears, quince\nSugar: maple syrup, honey, agave nectar\nTapioca: cornstarch, arrowroot powder\nCinnamon: nutmeg, cardamom\nSalt: kosher salt, sea salt\nLemon juice: orange juice, grapefruit juice\nHeavy cream: half-and-half, whole milk\nEgg: duck egg, goose egg\nCaramel topping: dark chocolate, maple syrup\nFlour: whole wheat flour, all-purpose flour\nLard: vegetable shortening, coconut oil\nUnsalted butter: cultured butter, clarified butter" + }, + { + "recipe": "Wolf Hash-Home Fries with Pastrami, Corned Beef, and Salami Tidbits\n1 1/2 pounds baking potatoes, like russets, skinned, cubed and par-boiled\n1 large Spanish onion, cut into chunks\n1/4 cup canola oil\n3 cloves garlic, minced\n1/2 pound mixed scraps of pastrami, corned beef, salami, franks, etc., cut into 1/2-inch pieces\nInstructions:\nIn a large saute pan, heat the oil. Add the onions and the garlic, stirring to coat with the oil. Add the potatoes and the meat. Saute until brown and hot.\n", + "ingredients_alternatives": "Baking Potatoes: sweet potatoes, yams, taro\nOnion: shallots, scallions, leeks\nCanola Oil: grapeseed oil, sunflower oil, avocado oil\nGarlic: shallots, green onions, scallions\nPastrami: prosciutto, serrano ham, chorizo" + }, + { + "recipe": "Cinnamon Sugar French-Style Texas Toast\n1 cup milk\n3 large eggs, beaten\n1/4 cup sugar\n2 teaspoons ground cinnamon\n4 tablespoons unsalted butter\n8 thick slices white bread (about 3/4 of a white sandwich or Pullman loaf, cut into 3/4-inch-thick slices)\nSuggested servings: Jam or hot pure maple syrup\nInstructions:\nPreheat an oven to 200 degrees F, and place a rack on a sheet pan.\nWhisk the milk and eggs in a glass pie or casserole dish until evenly combined.\nWhisk the sugar and cinnamon in a small bowl.\nHeat a large skillet over medium heat. Add about 1/2 a tablespoon of butter to the skillet, swirling the pan to coat the surface. Dip 2 slices of bread into the egg mixture and immediately lay in the skillet. Sprinkle the cinnamon sugar on top and cook until the undersides are brown and crisp, about 4 minutes. Add a nut-sized bit of butter to the skillet, as needed, and flip the toast, cook until golden on the underside, about 3 minutes more.\nServe immediately or transfer to the rack in the oven to keep warm. Repeat with the remaining bread and batter. Serve with jam or maple syrup.\n", + "ingredients_alternatives": "Milk: almond milk, soy milk, coconut milk, rice milk\nEggs: duck eggs, goose eggs, quail eggs\nSugar: honey, agave nectar, maple syrup\nCinnamon: nutmeg, cardamom, star anise\nButter: ghee, clarified butter, coconut oil\nBread: whole wheat bread, rye bread, baguette, pita bread" + }, + { + "recipe": "Southern Fried Chicken with Buttered Mashed Potatoes and Sauteed Peas and Tomatoes\n1 whole chicken, cut into 8 pieces\n1 tablespoon poultry seasoning\n2 eggs, whisked\n3/4 cup milk\n1 cup all-purpose flour\nVegetable oil, for frying\nSalt and freshly ground pepper\nSalt and freshly ground pepper \nButtered Mashed Potatoes, recipe follows\nSauteed Peas and Tomatoes, recipe follows\n2 large white potatoes, peeled and cubed (recommended: Russets)\n 2 tablespoons butter\nSalt and pepper\n Salt and pepper\n1 1/2 cups fresh peas\n 1 tablespoon butter\n 1 cup diced tomatoes \nInstructions:\nRub the chicken pieces on both sides with the poultry seasoning. In a medium bowl, whisk the eggs and the milk together. In a separate bowl, sift together flour, salt and pepper. Dip the chicken in the egg and milk mixture, and then dredge the chicken in the flour mixture. \nHeat enough oil to generously cover the bottom of a large, deep pan over medium-high heat. Fry the battered chicken until all sides are golden brown and the meat is cooked through. \nServe with Buttered Mashed Potatoes and Sauteed Peas and Tomatoes. \nIn a large pot, add the potatoes and pour just enough water to fully cover the potatoes. Heat the water over high heat, until the water comes to a rolling boil. Boil the potatoes in water until they are tender and then drain. Place the potatoes back on the heat and stir until the steam dissipates. Add butter, salt and pepper to the pot and then mash together until they reach the desired consistency.\nIn a large pan, saute the peas in butter over medium heat until they are tender or for approximately 7 minutes. Add diced tomatoes to the skillet and continue to saute until all of the flavors combine.\n", + "ingredients_alternatives": "Chicken: turkey, duck, pork chops, tofu\nPoultry Seasoning: Italian seasoning, paprika, thyme, rosemary\nEggs: duck eggs, quail eggs, goose eggs\nMilk: almond milk, soy milk, coconut milk\nFlour: whole wheat flour, all-purpose gluten-free flour\nVegetable Oil: canola oil, grapeseed oil, avocado oil\nSalt and Freshly Ground Pepper: kosher salt, Himalayan pink salt\nButtered Mashed Potatoes: olive oil, coconut oil, ghee\nSauteed Peas and Tomatoes: olive oil, avocado oil, grapeseed oil\nPotatoes: sweet potatoes, yams, plantains\nPeas: frozen peas, canned peas, edamame\nTomatoes: cherry tomatoes, grape tomatoes, plum tomatoes" + }, + { + "recipe": "Paris-Brest Custard Cake\n1 cup water\n8 tablespoons (1 stick) unsalted butter\n1/2 teaspoon salt\n1 1/2 teaspoons sugar\n1 cup flour\n3 to 5 eggs\n1 1/2 teaspoons water\n1/2 cup sliced almonds\nCustard, recipe follows\nWhipped cream, recipe follows\nConfectioners' sugar\n2 cups whole, 2 percent fat, or 1 percent fat milk\n1/2 vanilla bean, split lengthwise\n6 egg yolks\n2/3 cup sugar\n1/4 cup cornstarch\n1 tablespoon unsalted butter\n2 cups chilled heavy cream\n2 tablespoons light brown sugar, packed\nInstructions:\nPreheat the oven to 425 degrees F. On a large piece of parchment paper, trace a circle 10 inches in diameter. Use this parchment paper to line a baking sheet, pencil side down (you should still be able to see the circle). In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.\nScrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running and, working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add 1 more egg and mix until incorporated.\nUsing a pastry bag fitted with a large plain tip and using the pencil line as a guide, pipe the dough onto baking sheet in a ring. Pipe a second ring around the first one, hugging it so the 2 rings touch closely all the way around. Pipe a third circle, using up all the remaining dough, on the crack between the first 2 rings so that all 3 rings touch closely, forming 1 big ring with 3 parts.\nWhisk the remaining egg with the water. Brush the surface of the dough with the egg wash (do not use all of it). Sprinkle the almonds over the surface. Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. The recipe can be made up to this point up to 24 hours in advance. Hold at room temperature, lightly covered with aluminum foil.\nCustard: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.\nPour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.\nWhipped Cream: When ready to serve, whip the cream and brown sugar until stiff.\nUsing a long serrated knife, cut the pastry ring in half horizontally. Set the top half aside. Using a clean pastry bag, pipe the custard filling onto the bottom half. Pipe the whipped cream on top of the custard. Place the top half of the pastry lightly on the whipped cream, dust with confectioners' sugar, and serve, cut into sections.\n", + "ingredients_alternatives": "Water: milk, broth, or wine (for a more flavorful custard)\nUnsalted Butter: salted butter, ghee, or duck fat (for a richer flavor)\nSalt: kosher salt, Himalayan pink salt, or sea salt (for a different flavor profile)\nSugar: granulated sugar, brown sugar, or maple syrup (depending on your preference)\nFlour: all-purpose flour, whole wheat flour, or pastry flour (for a different texture)\nEggs: large eggs, extra-large eggs, or duck eggs (for a different flavor and texture)\nWater: milk, broth, or wine (for a more flavorful whipped cream)\nAlmonds: cashews, pecans, or hazelnuts (for a different nutty flavor)\nVanilla Bean: Madagascar vanilla, Tahitian vanilla, or Mexican vanilla (for a different flavor profile)\nCustard: make with whole milk for a creamy texture, or use half-and-half for a richer flavor\nWhipped Cream: make with heavy cream for a light and airy texture, or use whole milk for a creamier texture\nConfectioners' Sugar: make with powdered sugar for a smoother texture, or use granulated sugar for a coarser texture\nMilk: whole milk, 2 percent milk, or skim milk (depending on your preference)\nButter: salted butter, unsalted butter, or ghee (depending on your preference)" + }, + { + "recipe": "Grilled Lamb Chops with Pink Peppercorn Sauce\n1/4 cup canola oil\n2 tablespoons yellow mustard\n2 tablespoons soy sauce\n2 tablespoons Worcestershire sauce\n2 tablespoons chopped fresh parsley, plus more for serving\n1 tablespoon chopped fresh rosemary, plus more for serving\n2 cloves garlic, minced\n2 pounds double-cut lamb rib chops, frenched if desired\nKosher salt and freshly ground black pepper\n2 tablespoons unsalted butter\n2 tablespoons finely chopped sweet onion\n1/4 cup brandy\n1/2 cup heavy cream\n1 tablespoon pink peppercorns, coarsely crushed\nKosher salt\nInstructions:\nMake the marinade for the lamb chops: Combine the oil, mustard, soy sauce, Worcestershire sauce, parsley, rosemary and garlic in a medium bowl. Place the lamb chops in a baking dish or large resealable plastic bag. Pour the marinade over the meat, turning to coat. Cover or seal. Marinate the lamb chops for at least 1 hour at room temperature or up to 8 hours in the refrigerator.\nPlace a grill pan over medium heat until hot. Remove the lamb chops from the marinade. Sprinkle lightly with salt and pepper. Grill until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 135 degrees F for medium-rare, 6 to 8 minutes per side. Remove the lamb chops from the grill and let rest 15 minutes before serving.\nMeanwhile, make the pink peppercorn sauce: Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Slowly pour in the brandy. (If using a gas cooktop, to avoid flare-ups from the alcohol, remove the pan from the heat before adding the brandy.) Cook until the alcohol cooks off, 1 to 2 minutes, stirring the bottom of the pan to loosen any browned bits. Slowly whisk in the heavy cream and peppercorns. Simmer, stirring frequently, until the sauce reduces by half, about 5 minutes. Season with salt.\nTo serve, arrange the lamb chops on a platter. Garnish with parsley and rosemary and serve with the pink peppercorn sauce.\n", + "ingredients_alternatives": "Canola oil: olive oil, avocado oil, grapeseed oil\nYellow mustard: whole-grain mustard, Dijon mustard\nSoy sauce: tamari, coconut aminos\nWorcestershire sauce: fish sauce, soy sauce\nChopped fresh parsley: chopped fresh cilantro, chopped fresh basil\nChopped fresh rosemary: chopped fresh thyme, chopped fresh sage\nGarlic: shallots, green onions\nDouble-cut lamb rib chops: beef ribeye, pork ribs\nUnsalted butter: ghee, duck fat\nFinely chopped sweet onion: red onion, yellow onion\nBrandy: rum, cognac\nHeavy cream: half-and-half, creme fraiche" + }, + { + "recipe": "Quick Apple and Sweet Potato Soup\n1 tablespoon butter\n1 tablespoon olive oil\n2 stalks celery, chopped\n1/2 cup chopped Vidalia onion\n8 sprigs fresh thyme\nKosher salt and freshly ground black pepper\n3 cloves garlic, smashed\n1 teaspoon cinnamon\n1/2 teaspoon allspice\n1 teaspoon ground cumin\n2 pounds sweet potatoes, peeled and cut into 1-inch chunks\n4 Granny Smith apples, cored, peeled and cut into 1-inch chunks\n4 cups vegetable stock\n1 1/2 cups apple cider\nInstructions:\nIn a large pot over medium heat add the butter and olive oil. Add the celery, onion, and thyme. Season with salt and pepper, then stir while cooking until the onions and celery are tender. Add the garlic, cinnamon, allspice, and cumin. Stir and cook until fragrant, about 5 minutes. Add the sweet potatoes and apples stirring to coat them with the contents of the pot. Add the vegetable stock and apple cider and then cover. Simmer for 20 to 25 minutes or until tender.\nIn batches, carefully puree the contents of the pot in a blender or use an immersion blender. Taste and season with salt. Serve warm or chilled.\nWhen blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.\n", + "ingredients_alternatives": "Butter: coconut oil, ghee\nOlive oil: avocado oil, grapeseed oil\nCelery: fennel, leeks\nVidalia onion: yellow onion, red onion\nThyme: rosemary, sage\nGarlic: shallots, green onions\nCinnamon: nutmeg, cardamom\nAllspice: star anise, cloves\nCumin: coriander, paprika\nSweet potatoes: yams, taro root\nApples: pears, apricots" + }, + { + "recipe": "Oatmeal Molasses Cookies\n2 cups rolled oats\n1 3/4 cups all-purpose flour \n1 teaspoon baking powder \n1 teaspoon baking soda \n1 teaspoon ground cinnamon \n1 teaspoon fine salt \n1 1/4 cups granulated sugar \n1/2 cup unrefined coconut oil \n6 tablespoons molasses (not blackstrap molasses)\n2 large eggs \n1/2 to 3/4 cup golden raisins \n1/2 cup chopped walnuts \nInstructions:\nPreheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.\nIn a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon and salt.\nIn a stand mixer, mix the sugar and coconut oil until combined. Add the molasses and eggs and mix until combined. Add the dry ingredients and mix until just combined. Fold in the raisins and walnuts.\nUsing a 2-tablespoon or 1-ounce scoop, portion the dough onto the baking sheets, 1/2 to 1 inch apart. If you like chewier cookies, leave the dough as is. If you like crispier cookies, press down with a spoon to flatten. Bake until the edges are brown, about 15 minutes. Cool before serving.\n", + "ingredients_alternatives": "Rolled oats: steel-cut oats, old-fashioned oats\nAll-purpose flour: whole wheat flour, spelt flour\nBaking powder: baking soda\nBaking soda: cream of tartar\nCinnamon: nutmeg, cardamom\nFine salt: kosher salt\nGranulated sugar: brown sugar, turbinado sugar\nUnrefined coconut oil: ghee, avocado oil\nMolasses: maple syrup, honey\nEggs: duck eggs, quail eggs\nGolden raisins: currants, sultanas\nChopped walnuts: pistachios, almonds" + }, + { + "recipe": "Grilled Sesame Chicken Served with Tortellini Alfredo and Tortellini Teriyaki\n1 pound chicken tenders, cleaned\n2 tablespoons black sesame seeds\n2 tablespoons white sesame seeds\n1 teaspoon ground coriander\n1 teaspoon ground cumin\n1 teaspoon ground ginger\n1 teaspoon powdered mustard\n1 teaspoon ground cinnamon\nSalt and freshly ground black pepper\nTeriyaki glaze, recipe follows\nAlfredo sauce, recipe follows\n1/2 cup teriyaki sauce\n2 tablespoons sugar\n3 tablespoons butter\n1 cup cheese tortellini, cooked\n1 cup tortellini\n1/2 cup heavy cream\n1 tablespoon garlic, chopped\n1/4 cup grated parmesan\nSalt and freshly ground black pepper\nInstructions:\nPreheat the oven to 300 degrees F. Preheat the grill\nIn a bowl, combine the coriander, cumin, ginger, mustard, cinnamon, salt, and pepper to make a blend. Sprinkle the blend on 1 side of the tenders. On a flat surface, create 2 sections ¿ one for black sesame seeds, the other for the white sesame seeds. Coat half of one half of the unseasoned side of the tender with the black seeds, and the other half with the white seeds. Rub the grill or grill pan with oil so as not to stick. Grill the chicken on the seasoned side ¿ NOT the seeded side. Finish in the oven for 8 minutes.\nPlace 2 chicken strips in a line, end to end, in the center of the plate. Place 2 more chicken strips on either side of the line, in the center, to form a large cross on the plate. Place the tortellini in between the chicken, alternating teriyaki and alfredo. Serve.\nIn a medium sized pot, over medium heat combine the teriyaki sauce and the sugar. Reduce it by 1/2, then add the butter and mount the sauce to create a sheen. Toss the cooked pasta with 2 tablespoons of the sauce, or until desired coating is achieved.;\nIn a medium sized pot, over medium-high heat combine the cream and the garlic. Reduce this mixture by half and add the cheese. Turn heat to low and let the cheese melt, but DO NOT LET THIS SEPARATE. Season with salt and freshly ground pepper to taste. Toss with pasta and serve.\n", + "ingredients_alternatives": "Chicken tenders: boneless, skinless chicken breasts, chicken wings\nBlack sesame seeds: poppy seeds, sunflower seeds\nWhite sesame seeds: poppy seeds, sunflower seeds\nGround coriander: ground cumin, ground turmeric\nGround cumin: ground coriander, ground turmeric\nGround ginger: ground cardamom, ground cloves\nPowdered mustard: whole mustard seeds, ground sumac\nGround cinnamon: ground nutmeg, ground allspice\nSalt and freshly ground black pepper: kosher salt, sea salt\nTeriyaki glaze: soy sauce, rice vinegar, honey\nAlfredo sauce: butter, flour, milk, Parmesan cheese\nTeriyaki sauce: soy sauce, rice vinegar, honey, brown sugar\nHeavy cream: half-and-half, whole milk\nGarlic: shallots, green onions\nParmesan: Parmesan cheese, Pecorino Romano cheese\nCheese tortellini: mozzarella cheese, cheddar cheese\nTortellini: cheese tortellini, vegetable tortellini" + }, + { + "recipe": "Mac and Queso with Sausage\nKosher salt\n6 ounces cavatappi or fusilli\n3 hot turkey sausage links (about 8 ounces), casings removed\n1 tablespoon all-purpose flour\n3/4 teaspoon chili powder\n1/4 teaspoon ground cumin\n1 cup whole milk\n4 ounces processed cheese (such as Velveeta), cubed\n2 large eggs, lightly beaten\n1/3 cup sour cream\n1 10-ounce can diced tomatoes with chiles, drained\n1 cup shredded Mexican cheese blend (about 4 ounces)\nInstructions:\nPreheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, then transfer to an 8-inch square flameproof baking dish.\nMeanwhile, cook the sausage in a medium saucepan over medium-high heat, breaking up the meat, until browned and crisp, about 10 minutes. Add the flour, chili powder, cumin and 1/2 teaspoon salt and cook, stirring, until combined, about 1 minute. Slowly whisk in the milk, scraping up any browned bits. Add the processed cheese and whisk until melted and smooth, 1 to 2 minutes. Remove from the heat and whisk in the eggs. Return the saucepan to medium-low heat and cook, whisking, until thickened, 1 to 2 minutes. Whisk in the sour cream and tomatoes.\nPour the cheese sauce over the pasta and stir to combine. Sprinkle with the shredded cheese and broil until melted and bubbling, 2 to 3 minutes.\n", + "ingredients_alternatives": "Kosher salt: sea salt\nCavatappi or fusilli: penne, farfalle, spaghetti\nHot turkey sausage links: Italian sausage, Chorizo, Knockwurst\nAll-purpose flour: whole wheat flour, rice flour\nChili powder: smoked paprika, ancho chili powder\nGround cumin: ground coriander, ground fennel\nMilk: almond milk, soy milk, coconut milk\nProcessed cheese: mozzarella cheese, American cheese\nEggs: duck eggs, quail eggs, goose eggs\nSour cream: Greek yogurt, cottage cheese\nDiced tomatoes with chiles: crushed tomatoes, diced tomatoes with jalapenos\nShredded Mexican cheese blend: cheddar cheese, Monterey Jack cheese" + }, + { + "recipe": "Allspice Pork Chops with Leeks and Apples\n3 tablespoons extra-virgin olive oil\n1 tablespoon plus 1 teaspoon ground allspice\nKosher salt and freshly ground pepper\n6 bone-in pork chops (4 to 5 ounces each)\n4 tablespoons unsalted butter\n2 Gala apples, roughly chopped into 1-inch chunks\n2 large leeks (white and light green parts), halved lengthwise, then cut crosswise into 1/2-inch-thick slices\nInstructions:\nMix together the olive oil, allspice, 1 1/2 teaspoons salt and 1 teaspoon pepper in a small bowl to form a paste. Transfer the mixture to a large resealable plastic bag and add the pork chops, massaging the paste into the chops to coat. Marinate at room temperature for about 30 minutes.\nMeanwhile, melt the butter in a large saucepan. Add the apples and leeks and season with salt and pepper. Add 1/2 cup water and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the leeks are tender, about 15 minutes.\nHeat a large nonstick skillet over medium-high heat. Remove 3 pork chops from the marinade and cook until lightly browned, about 1 1/2 minutes per side. Remove the pork chops to a plate and cook the remaining 3 chops.\nPlace each pork chop on a plate and spoon the apple-leek mixture (including any juices) on top.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nAllspice: nutmeg, cinnamon\nSalt and pepper: kosher salt, sea salt\nPork chops: chicken breasts, steak\nButter: coconut oil, ghee\nApples: pears, plums\nLeeks: onions, scallions" + }, + { + "recipe": "Sausage and Cheese-Stuffed Kabocha\n1/4 pound dried porcini mushrooms\n1 kabocha squash \nKosher salt and freshly ground black pepper \n2 tablespoons olive oil \n1 medium-size cheese pumpkin, around 10 pounds \n1 baguette \n1 1/2 pounds sweet Italian sausage, out of the casing \n1 large white onion, diced \n3 cloves of garlic, sliced \n1 pound button mushrooms, sliced \n1/2 teaspoon ground ginger \n1/4 teaspoon smoked paprika \n1/4 teaspoon ground nutmeg \n2 cups milk \n2 cups heavy cream \n1 pound Gruyere, shredded \nInstructions:\nPreheat oven to 375 degrees F.\nPour 2 cups of boiling water over the dried porcini and let sit while you prep your other steps, 10 to 15 minutes.\nPeel, de-seed and medium dice the kabocha squash. Pour onto a baking sheet, sprinkle with salt and pepper and drizzle with 2 tablespoons of olive oil. Roast in the oven for about 30 minutes to cook through.\nIn the meantime, use a small serrated paring knife to remove the top of the pumpkin wide enough to later fill the pumpkin stuffing and scoop out the seeds.\nDice the baguette and place in the oven on a sheet pan to make croutons, about 5 minutes.\nIn a large skillet over medium heat cook the Italian sausage breaking it up into little pieces and cook it all the way through. Remove it from the pan leaving the grease. Now add the onions and garlic and cook, stirring, until softened, 5 to 8 minutes.\nWhile the onions are cooking, take the porcinis that are re-hydrating in the hot water, wring them out and give them a rough chop. Remove the cooked onions and put in a large bowl with the Italian sausage. In the same skillet, add the sliced white mushrooms, chopped porcinis along with 1/2 cup of the mushroom liquid and cook for about 5 minutes. Remove and add to the large bowl with the sausage mixture.\nAdd the cooked kabocha and croutons to the sausage bowl. Mix well and add the ginger, paprika, nutmeg, salt and pepper.\nAdd the milk and heavy cream to a saucepan and bring it to a simmer.\nTo assemble: Sprinkle the inside of the pumpkin with salt and pepper. Add a layer of the sausage mixture, some of the heated milk-cream mixture, add a layer of Gruyere and continue by pressing down repeating the layering process until the pumpkin is completely full. Place the top of the pumpkin back on, put it in a 9- by 13-inch baking dish and fill with 1- to 2-inches of warmed water. Bake until it's cooked through, about 1 1/2 hours\nServe by scraping the inside of the pumpkin and getting some of the pumpkin flesh along with the filling to serve warm.\n", + "ingredients_alternatives": "Dried mushrooms: fresh mushrooms, dried shiitake mushrooms\nSquash: acorn squash, butternut squash\nKosher salt: Himalayan pink salt\nBlack pepper: white pepper\nOlive oil: avocado oil, grapeseed oil\nCheese pumpkin: butternut squash, acorn squash\nBaguette: ciabatta, crusty bread\nItalian sausage: chorizo, bratwurst\nOnion: shallots, scallions\nGarlic: elephant garlic, spring onions\nMushrooms: shiitake mushrooms, cremini mushrooms\nGinger: turmeric, cinnamon\nSmoked paprika: chipotle powder, smoked jalapeno\nNutmeg: cardamom, cumin\nMilk: almond milk, soy milk\nHeavy cream: coconut cream, cashew cream\nGruyere: cheddar cheese, Parmesan cheese" + }, + { + "recipe": "Hoppin' John\n3 tablespoons finely chopped green onion\n3 cups steamed white rice\n1 tablespoon olive oil\n1 large ham hock\n1 cup onion, chopped\n1/2 cup celery, chopped\n1/2 cup green pepper, chopped\n1 tablespoon chopped garlic\n1 pound black-eyed peas, soaked overnight and rinsed\n1 quart chicken stock\nBay leaf\n1 teaspoon dry thyme leaves\nSalt, black pepper, and cayenne\nInstructions:\nHeat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.\n", + "ingredients_alternatives": "Green onion: scallions, shallots, leeks\nRice: quinoa, brown rice, wild rice\nOlive oil: avocado oil, grapeseed oil, walnut oil\nHam hock: pork shoulder, beef brisket, chicken thighs\nOnion: shallots, green onions, scallions\nCelery: fennel, parsley root, dandelion greens\nGreen pepper: bell peppers, jalapenos, Anaheim peppers\nGarlic: shallots, green onions, leeks\nBlack-eyed peas: chickpeas, kidney beans, cannellini beans\nChicken stock: vegetable broth, fish stock, mushroom broth\nBay leaf: thyme, rosemary, sage\nThyme: oregano, basil, marjoram\nSalt, black pepper, and cayenne: paprika, cumin, coriander" + }, + { + "recipe": "Creamy Campfire Clam Pasta with Tomatoes\n1/4 cup fresh flat-leaf parsley leaves, roughly chopped\n1/4 teaspoon crushed red pepper flakes\n3 small cloves garlic, finely grated (about 1 teaspoon)\n1 stick (8 tablespoons) unsalted butter, at room temperature\n1 lemon, zested and juiced\nKosher salt\n1 tablespoon olive oil \n1/4 cup plain breadcrumbs\nOne 14-ounce can cherry tomatoes or diced tomatoes (don't drain) \nTwo 6.5-ounce cans chopped clams (don't drain)\n8 ounces angel hair pasta, broken in half \nInstructions:\nMix together the parsley, red pepper flakes, garlic, butter, lemon zest and 1/2 teaspoon salt in a medium bowl. Transfer to a small plastic storage container with a lid and freeze until ready to use. (Pack the frozen butter in your cooler, it will help cool your food.)\nHeat the oil in a small skillet over medium-high heat until it shimmers, about 1 minute. Add the breadcrumbs and a pinch of salt and cook, stirring, until golden and toasted, about 4 minutes. Can be made a day ahead, pack in a small plastic re-sealable bag. \n(Make sure to pack all of the other ingredients and equipment.)\nBuild a medium-high campfire that has a grate for cooking. \nWhen ready to cook, combine the tomatoes, clams and 1 1/2 cups water in a large saucepan, on the grate, directly over the fire and bring to a boil. Add the pasta to the boiling sauce and stir to coat. Bring back to a boil for 30 seconds then remove from the heat and cover with a lid, let sit for 3 minutes. Uncover and stir in the butter (which will have thawed in the cooler) and the juice of the zested lemon. \nDivide among 4 bowls and top with breadcrumbs.\n", + "ingredients_alternatives": "Parsley: basil, cilantro, dill\nCrushed Red Pepper Flakes: red pepper flakes, paprika\nGarlic: shallots, green onions\nButter: ghee, coconut oil\nLemon Juice: orange juice, grapefruit juice\nKosher Salt: sea salt\nOlive Oil: avocado oil, grapeseed oil\nBreadcrumbs: panko breadcrumbs, crushed crackers\nTomatoes: plum tomatoes, grape tomatoes\nClams: mussels, shrimp\nAngel Hair Pasta: spaghetti, linguine" + }, + { + "recipe": "Puff Pastry Twists\n1 sheet frozen puff pastry, thawed\n1/2 cup unsalted butter, melted\n3/4 cup sugar\n2 1/2 teaspoons cinnamon\n1 cup milk\n8 ounces semisweet or milk chocolate, chopped\n1/4 cup smooth peanut butter\nInstructions:\nPreheat the oven to 400 degrees F. Line a sheet pan with parchment or buttered waxed paper.\nUnroll the puff pastry on a work surface. Brush the pastry generously with melted butter.\nIn a small bowl, toss together the sugar and cinnamon. Sprinkle evenly over the pastry.\nWorking lengthwise, cut the pastry in half and then cut each half into 6 even strips, each 3/4-inch wide. Twist the strips to make long twisted \\straws\\.\nTransfer to the prepared pan, pushing the ends down with your thumb to help them stay in place on the pan and remain twisted. Bake until puffed and golden brown, about 20 minutes.\nTo make the sauce, heat the milk in a saucepan. Pour the hot milk over the chocolate and whisk to melt it. Whisk in the peanut butter until smooth. Keep sauce warm until ready to serve.\nTo serve, place the twists on a tray and serve with the sauce along side for dipping.\n", + "ingredients_alternatives": "Frozen puff pastry: puffed rice bread, naan bread, lavash\nUnsalted butter: coconut oil, ghee, duck fat\nSugar: brown sugar, maple syrup, honey\nCinnamon: nutmeg, cardamom, star anise\nMilk: almond milk, soy milk, coconut milk\nChocolate: dark chocolate, white chocolate, carob powder\nPeanut butter: cashew butter, almond butter, sunflower seed butter" + }, + { + "recipe": "My Grandma's Ravioli\n1 pound baking potatoes (about 2 large), scrubbed thoroughly\n2 tablespoons (1/4 stick) unsalted butter, plus 8 tablespoons (1 stick)\n2 tablespoons minced shallots\n1 teaspoon minced garlic\n8 ounces farmer's cheese\n5 ounces goat cheese\n2 ounces mascarpone\n3 tablespoons freshly grated Parmesan, plus 1/4 cup freshly grated\n2 tablespoons minced fresh mint leaves\n2 tablespoons minced fresh chervil leaves\n1 egg, lightly beaten\nKosher salt and freshly ground white pepper\nBasic Pasta Dough, recipe follows\nSemolina or all-purpose flour, for dusting\n1 egg lightly beaten with 1 teaspoon water, for egg wash\n1 tablespoon olive oil\nMinced fresh flat-leaf parsley leaves\n1/4 cup toasted and chopped hazelnuts\n3 cups flour\n8 large egg yolks\n1 teaspoon kosher salt\n1 teaspoon extra-virgin olive oil\n3 to 5 tablespoons water\nSemolina or all-purpose flour, for dusting\nInstructions:\nMake the filling: Bake the potatoes in a preheated 350 degree F. oven until fork tender, about 30 to 40 minutes. Peel, and while still warm, pass through a food mill. In a small saute pan, heat the 2 tablespoons butter over medium heat. Add the shallots and garlic, and cook until soft. In a medium bowl, combine the farmer's cheese, goat cheese, mascarpone, 3 tablespoons Parmesan, the herbs, and the beaten egg. Add the cooked shallots and garlic and the warm potato. Stir until blended (being careful not to overmix, or the mixture will get pasty). Season with salt and pepper. Cover and refrigerate until needed. Then, with lightly moistened hands, roll into 1/2-ounce balls, about the size of golf balls.\nCut the pasta dough into 4 portions and work with 1 portion at a time, keeping the remaining dough covered with plastic wrap. Lightly dust the work surface with flour. With a pasta machine or a rolling pin, roll out the dough about 20 inches long and 4 inches wide. Brush the dough with egg wash and arrange 9 to 10 balls of filling on the lower third of the length of the dough, about 1 to 1 1/2 inches apart.\nFold the top half over to cover the balls. Press the dough around each ball to seal, making sure that you do not have any air pockets. With a 2-inch round cookie cutter, cut the ravioli. Dust a tray with flour and arrange the ravioli on the tray, dusting with more flour. Repeat with the remaining dough, egg wash, and filling. Refrigerate, covered, until needed.\nBring a large pot of salted water to a boil. Cook the ravioli until al dente, about 3 to 4 minutes.\nMeanwhile, in a large saute pan, over high heat, add the oil and the remaining butter. Cook the butter until it begins to brown. Drain the ravioli and toss into the browned butter, turning to coat both sides. Add the remaining Parmesan and season with salt and pepper. Garnish with parsley and hazelnuts and serve immediately.\nIn a food processor fitted with the steel blade, combine the flour, egg yolks, salt, olive oil, and 2 tablespoons of the water. Process until the dough begins to hold together, then stop the machine and pinch the dough to test it. If it's too dry, add up to 1 more tablespoon of water and process until it forms a moist ball. Turn out on a lightly floured smooth work surface and knead by hand, until a smooth ball is formed. Loosely wrap in plastic wrap and let rest at room temperature for 30 minutes to 1 hour.\nCut the dough into 4 equal pieces. Keep the other pieces covered in plastic while you roll out 1 piece at a time, by hand with a rolling pin or through the rollers of a pasta machine, stretching the dough to the desired thickness.\nIf using a pasta machine, set the rollers at the widest opening. Flatten the first piece of dough into a thick strip no wider than the machine, to enable it to pass through the rollers. If necessary, dust the pasta very lightly with flour. Run the pasta through the machine. Fold in thirds, crosswise, and run through the machine again. Repeat this procedure 2 or more times, until the dough is smooth and somewhat elastic. Set the machine to the next smaller opening and run the dough through the rollers.\nContinue rolling and stretching the dough, using the smaller opening each time, until the next to the last or the last opening is reached, dusting lightly with flour only as necessary. (The strip of dough will be long. If you don't have enough space on your worktable, halfway through the rolling process cut the strip of dough in half and continue to work with each piece separately, keeping the unused dough covered).\nAdjust the cutting mechanism to the desired width, cut the noodles, and allow them to dry before cooking. A convenient way to dry pasta is to arrange the cut pasta on a pastry tray sprinkled with flour, preferably semolina flour. As 1 layer is completed, sprinkle flour over the noodles, place a piece of parchment paper over them, and continue layering with noodles and flour. Dry for at least 15 to 20 minutes.\nRepeat with the remaining pieces of dough.\n", + "ingredients_alternatives": "Baking Potatoes: sweet potatoes, Yukon gold potatoes, red potatoes\nUnsalted Butter: ghee, duck fat, coconut oil\nShallots: scallions, spring onions\nGarlic: elephant garlic, silverskin garlic\nFarmer's Cheese: feta cheese, goat cheese, ricotta cheese\nGoat Cheese: cow's milk cheese, sheep's milk cheese\nMascarpone: cream cheese, labne cheese\nParmesan Cheese: pecorino Romano, grana Padano cheese\nEgg: duck egg, quail egg, chicken egg\nKosher Salt: Himalayan pink salt, sea salt\nWhite Pepper: black pepper, pink peppercorns\nBasic Pasta Dough: whole wheat flour, all-purpose flour, semolina flour\nFlour: all-purpose flour, whole wheat flour, pastry flour\nWater: sparkling water, seltzer water, tonic water" + }, + { + "recipe": "Bonfire Eggs with Green Peppers and Cheese\n4 medium russet potatoes\nKosher salt and freshly ground black pepper\n4 large eggs \nAbout 2 tablespoons heavy cream \nHot sauce, optional \n1/4 red onion, diced \n1/2 green bell pepper, diced \n2 ounces shredded cheese \nInstructions:\nStart a fire!\nPoke the potatoes all over with a fork and microwave them for 12 minutes or bake at 350 degrees F for 20 minutes. Let the potatoes cool until they're cool enough to handle or wrap the bottoms in aluminum foil or use heat-safe gloves for the next step. Working with one potato at a time, chop off the end (keep this part, it is the potato's hat) and then use a small spoon to hollow out the potato, leaving about 1/3 inch of potato flesh all around. (Reserve the potato innards for another use, like potato soup or mashed potatoes, or feed them to your chickies.)\nSalt the insides of the potatoes, then crack an egg into the center of each potato. Add 1/2 tablespoon cream, a good pinch of salt, a turn of pepper, hot sauce, if using, and a quarter of the onion and pepper to the center of each potato. Give it a quick scramble (I like using a chopstick for this). Top each with a little pile of cheese. Place the potatoes' hats back on them, then wrap each tightly in aluminum foil.\nCarefully put the potatoes in the fire. Cook, turning occasionally with long tongs or a stick, for 20 minutes, then unwrap and check for doneness; the egg should be cooked and fluffy. If the egg is still runny, rewrap the potato and put it back in the fire for a few more minutes.\nLet cool slightly and enjoy!\n", + "ingredients_alternatives": "Russet potatoes: Yukon gold potatoes, sweet potatoes, red potatoes\nKosher salt: sea salt\nBlack pepper: pink peppercorns\nEggs: duck eggs, goose eggs\nHeavy cream: whole milk, half-and-half\nHot sauce: sriracha, hot sauce of your choice\nOnion: scallions, shallots\nGreen bell pepper: jalapeno, serrano pepper\nCheese: cheddar cheese, mozzarella cheese" + }, + { + "recipe": "Quick Italian Salad\n1/2 cup olive oil\n1/4 cup mayonnaise \n1/4 cup grated Parmesan (pre-grated in a pack from the store) \n1/4 cup minced fresh parsley \n1 tablespoon sugar \n1 tablespoon vinegar \n2 teaspoons black pepper \n1 teaspoon salt \n1/4 teaspoon red pepper flakes \n1 clove garlic, pressed \nJuice of 1 lemon \n1 head romaine lettuce, roughly chopped\n1/2 head iceberg lettuce, chunked \n6 whole pepperoncini\n1/2 cup whole black olives\n1/2 cup whole red cherry tomatoes\n1/2 small red onion, very thinly sliced into circles \n1/3 cup grated Parmesan\nInstructions:\nFor the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until pureed.\nFor the salad: Put the romaine and iceberg greens in a large bowl and toss with the dressing. Top the salad with the pepperoncini, olives, tomatoes and onions. Sprinkle with Parmesan at the end.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nMayonnaise: Greek yogurt, hummus\nParmesan cheese: pre-grated Parmesan (from the store), pecorino Romano, asiago cheese\nParsley: cilantro, basil, dill\nSugar: honey, maple syrup\nVinegar: apple cider vinegar, white wine vinegar\nBlack pepper: ground black pepper, pink peppercorns\nRed pepper flakes: crushed red pepper, smoked paprika\nGarlic: shallots, green onions\nLemon juice: lime juice, grapefruit juice\nLettuce: kale, spinach, arugula\nPepperoncini: pickled peppers, capers\nBlack olives: Kalamata olives, Castelvetrano olives\nRed cherry tomatoes: yellow cherry tomatoes, orange cherry tomatoes\nOnion: scallions, shallots, red onion\nGrated Parmesan: nutritional yeast, vegan Parmesan" + }, + { + "recipe": "Vegetable Stock\n2 tomatoes\n1 onion, peeled\n1 leek, trimmed and washed\n2 shallots, peeled\n4 garlic cloves, peeled\n2 celery ribs, washed\n1 carrot, trimmed and peeled\n6 corn cobs, without kernels (optional)\n1 parsnip, trimmed and scrubbed (optional)\n1 fennel bulb (optional)\n1 gallon water\n1 small bunch parsley\n1 small bunch fresh thyme or 1 teaspoon dried\n2 bay leaves\n3 whole cloves\n2 tablespoons cracked black pepper\n2 tablespoons salt, or to taste\nInstructions:\nIn a large pot place the roughly chopped vegetables. Pour in the water ( or enough to cover) and bring to a boil. Reduce to a simmer, and skim and discard any impurities from the top. Add the remaining ingredients. Simmer, uncovered, 2 hours. Strain and store in the refrigerator up to a week or freeze.\n", + "ingredients_alternatives": "Tomatoes: bell peppers, eggplant, zucchini, squash\nOnion: scallions, shallots, leeks\nShallots: scallions, leeks\nGarlic: shallots, green onions\nCelery: fennel, leeks, onions\nCarrot: beets, turnips, radishes\nCorn: sweet corn, popcorn kernels (optional)\nParsnip: turnips, radishes\nFennel: anise, coriander, caraway seeds\nWater: broth, stock, wine (optional)\nParsley: cilantro, basil, dill\nThyme: rosemary, sage, oregano\nBay leaves: thyme, rosemary, sage\nWhole Cloves: allspice, nutmeg, cardamom\nSalt: kosher salt, sea salt, Himalayan pink salt\nPepper: black pepper, white pepper, pink peppercorns" + }, + { + "recipe": "French Onion Grilled Cheese\n1 tablespoon unsalted butter, plus more for spreading\n1 tablespoon olive oil\n2 yellow onions, sliced 1/4 inch thick\nKosher salt and freshly cracked pepper\n1 tablespoon dry sherry\n1/2 teaspoon finely chopped fresh thyme\n4 slices white American cheese\n8 slices country white bread\n4 slices yellow American cheese\nInstructions:\nMelt the butter with the olive oil in a heavy-bottomed pot over medium-high heat. Add the onions, season with salt and pepper and spread the onions in an even layer. Cover the pot and turn down the heat to medium low. Sweat, steam and soften the onions, 10 to 15 minutes. Uncover and continue cooking until caramelized, 25 to 30 minutes, stirring frequently. Add the sherry and scrape up any bits from the bottom of the pan. Stir in the thyme and season with salt and pepper.\nPreheat a griddle to medium-low heat. Put 1 slice white American cheese on 4 slices country white bread and 1 slice yellow American cheese on 4 more bread slices. Divide the onions between half the bread, then close and butter both sides. Place the sandwiches on the griddle; cover with a metal bowl (careful, it will get hot) and let the sandwiches get nice and golden brown, 2 to 3 minutes. Flip, cover again and cook until the cheese is melted and the sandwiches are golden brown, 2 to 3 minutes.\n", + "ingredients_alternatives": "Butter: ghee, coconut oil\nOlive oil: avocado oil, grapeseed oil\nOnions: scallions, shallots\nSherry: vermouth, Madeira wine\nThyme: rosemary, oregano" + }, + { + "recipe": "Prince's Chicken Shawarma\n1 tablespoon smoked paprika\n1 tablespoon ground black pepper \n1 tablespoon seasoned salt \n1 teaspoon ground allspice \n1 teaspoon cumin powder \n1 teaspoon granulated garlic \n1/2 teaspoon ground cinnamon \n1/2 teaspoon mahlab \n1/2 teaspoon red pepper flakes \n1/2 teaspoon ground white pepper \n1/4 teaspoon ground cardamom\n2 1/2 pounds chicken breast\n1 ounce plus 2 tablespoons corn oil\n1 ounce apple cider vinegar \n1 whole yellow onion, 1/2-inch dice \nLemon Garlic Sauce, recipe follows\n3 whole Roma tomatoes, 1/2-inch dice \n1/4 cup hot sauce \n1 cup Vermicelli Rice, recipe follows\n1/2 cup Hummus, recipe follows\nServing suggestion: pita bread\nJuice of 1 lemon\n1 clove garlic, minced \n1 3/4 cups basmati rice\n1 1/2 tablespoons chicken bouillon powder\n1/4 cup vermicelli noodles, broken \n1/2 cup corn oil \n1 1/2 quarts cooked chickpeas\n1 cup tahini \n2 tablespoons olive oil \n1 teaspoon salt \n2 cloves garlic \nJuice of 2 lemons\nInstructions:\nFor the chicken shawarma seasonings: Combine the paprika, black pepper, seasoned salt, allspice, cumin powder, granulated garlic, cinnamon, mahlab, red pepper, white pepper and cardamom in a bowl.\nFor prince's chicken shawarma: Cut chicken into 1-inch dice and put in a mixing bowl.\nDrizzle chicken with 1 ounce corn oil and the apple cider vinegar. Apply the chicken shawarma seasonings and tumble chicken in seasonings to mix evenly.\nSeason a large frying pan with the remaining 2 tablespoons corn oil and turn to high heat.\nAdd chicken shawarma and sear 1 side, then stir to flip. Add the diced onions and 1/8 cup Lemon Garlic Sauce. Mix onions and sear second side of chicken. Mix/flip chicken and add diced tomatoes.\nWhen chicken is ready, finish with hot sauce and additional 1/8 cup Lemon Garlic Sauce and serve with Vermicelli Rice, Hummus and pita bread.\nWhisk together lemon juice, garlic and 1/4 cup cold water in a bowl until incorporated.\nSoak rice for 15 minutes in cold water, then strain.\nMix 2 1/2 cups water together with chicken bouillon in a bowl.\nFry vermicelli noodles in corn oil in a rice pot, then add the rice and mix together. Stir in the bouillon mixture.\nCover and turn to high heat. Once pot begins to steam from sides of lid, turn to lowest heat and let simmer 5 minutes.\nRice will again begin to steam from sides after a few minutes; when you see this, turn off heat and let rice sit for 5 minutes more.\nAdd chickpeas, tahini, oil, salt, garlic and lemon juice to a food processor and pulse until desired texture is reached.\n", + "ingredients_alternatives": "Smoked Paprika: chipotle powder, smoked salt, or ancho chili powder\nGround Black Pepper: regular black pepper or pink peppercorns\nSeasoned Salt: kosher salt or Himalayan pink salt\nAllspice: ground cinnamon or nutmeg\nCumin Powder: ground coriander or caraway seeds\nGranulated Garlic: instant yeast or active dry yeast\nCardamom: ground ginger or ground cloves\nHot Sauce: sriracha or harissa\nVermicelli Rice: brown rice or jasmine rice\nHummus: chickpea puree or tahini\nChicken Breast: boneless, skinless chicken breasts or bone-in chicken thighs\nCorn Oil: canola oil or grapeseed oil\nApple Cider Vinegar: white wine vinegar or balsamic vinegar\nYellow Onion: red onion or scallions\nLemon Garlic Sauce: lemon juice and minced garlic\nRoma Tomatoes: cherry tomatoes or grape tomatoes\nTahini: sesame paste or sunflower seed butter\nBasmati Rice: long-grain rice or jasmine rice\nChicken Bouillon Powder: chicken broth or vegetable broth\nVermicelli Noodles: rice noodles or soba noodles\nCorn Oil: canola oil or grapeseed oil\nCooked Chickpeas: canned chickpeas or cooked chickpeas from a previous meal\nTahini: sesame paste or sunflower seed butter\nOlive Oil: extra-virgin olive oil or avocado oil\nSalt: kosher salt or Himalayan pink salt\nGarlic: minced garlic or roasted garlic\nJuice of Lemons: freshly squeezed lemon juice or bottled lemon juice\n\nNote: Some of these alternatives may not have the exact same flavor or texture as the original ingredient, but they can still work well in the recipe." + }, + { + "recipe": "\\Zhajiang\\ Bao (Spicy Shrimp and Ground Beef Buns)\n1 1/2 teaspoons cornstarch, whisked with 1 tablespoon cold water\nPinch ground white pepper\n4 to 6 large bao buns, steamed, or soft sandwich buns\nSpicy Shrimp and Ground Beef Buns:\n1 ounce dried shrimp\n5 or 6 small dried Chinese (shiitake) mushrooms\n1 tablespoon peanut oil\n1 ounce smoked bacon or pancetta, finely diced\n1 shallot, smashed and finely diced\n8 ounces ground beef\n4 ounces shredded bamboo shoots, drained and diced\n1 jalapeno, stemmed and finely diced\n1 green pepper, seeded and diced\n1 to 2 tablespoons light soy sauce\n1 teaspoon dark soy sauce\n1 tablespoon Shaoshing rice wine\n6 pickled cornichons, finely sliced, for serving\nChili oil, optional, for serving\n1/4 cup chopped fresh cilantro, for serving\n1 tablespoon finely chopped peanuts mixed with 2 tablespoons sugar, optional, for serving\nInstructions:\nFor the spicy shrimp and ground beef buns: Combine the shrimp and dried mushrooms in a bowl and pour 1 cup boiling water over to cover. Let stand at least 10 minutes, and then drain, reserving the liquid, and finely chop.\nHeat a wok over medium-high heat and add the peanut oil. Add the shrimp, mushrooms, bacon and shallots and fry, stirring constantly, 1 to 2 minutes. Stir in the ground beef, breaking the meat up with a spatula and cooking until no longer pink, 3 to 4 minutes. \nAdd the bamboo shoots, jalapenos and green peppers and toss 1 to 2 minutes. Drizzle in about 1/2 cup of the mushroom soaking liquid along with the light soy sauce, dark soy sauce and rice wine and bring to a simmer. Stir in the cornstarch slurry and cook until thickened and glossy, about 1 minute. Season with the white pepper. \nTo serve, spoon about 1/2 cup of the mixture (depending on the bun size) onto each bun and garnish with the cornichons, a drizzle of chili oil, if using, and the cilantro. Sprinkle the peanuts with sugar, if using, over the top of each bao and serve immediately.\n", + "ingredients_alternatives": "Cornstarch: flour, arrowroot powder\nPepper: black pepper, white pepper\nBao buns: steamed buns, puffed bread, naan\nShrimp: scallops, squid, fish balls\nMushrooms: cremini mushrooms, portobello mushrooms, oyster mushrooms\nPeanut oil: vegetable oil, canola oil\nBacon: pancetta, prosciutto, bacon fat\nShallot: scallion, green onion\nBeef: ground chicken, ground turkey, ground pork\nBamboo shoots: water chestnuts, lotus root, bok choy\nJalapeno: serrano pepper, habanero pepper\nGreen pepper: bell pepper, padrón peppers\nSoy sauce: tamari, coconut aminos\nRice wine: sake, mirin\nCornichons: pickled ginger, pickled red onion, pickled mustard greens\nChili oil: sriracha, gochujang, hot sauce\nCilantro: basil, parsley, dill" + }, + { + "recipe": "Carne Asada Tacos\n1/4 teaspoon pepper\n1/4 teaspoon salt\n1 cup medium red onion 1/4 inch diced\n2 tablespoons basil leaves, roughly chopped\n1/4 cup orange juice (fresh squeezed)\n2 tablespoons lime juice (fresh squeezed)\n2 nopales (cactus) leaves\n2 cloves garlic, peeled and minced\n5 green onions, diced\n1 16oz jar HERDEZ® Salsa Casera\n1 16oz jar HERDEZ® Salsa Verde\n1/2 bunch of cilantro, roughly chopped\n1/2 lb carne asada, thinly sliced\n3 tablespoons olive oil\n2 1/2 tablespoons balsamic vinegar\n1 tablespoon honey\n5 corn tortillas\nGuacamole:\n1 avocado, mashed\n1/2 tomato small diced\n1/2 jar HERDEZ® Salsa Verde\nJuice from 1/2 lime\n1/2 teaspoon salt\n1/2 teaspoon pepper\nInstructions:\n1. Add uncooked carne asada to large bowl\n2. Add garlic, salt, pepper, balsamic vinegar, 1 tablespoon of fresh lime juice, orange juice, basil leaves, honey, olive oil, 1/2 cup red onion to meat\n3. Mix together completely and marinate 5 minutes\n4. Add marinated meat to grill on medium to high heat\n5. Brush the marinade over meat and cook until well done\n6. Grill cactus on both sides medium heat, 5 minutes on each side\n7. Remove meat and cactus from grill and sliced in very thin pieces\n8. Warm tortillas on grill\n9. Place warmed tortilla on plate\n10. Add carne asada to center of tortilla\n11. Add to the center, remaining red onion, cactus, cilantro, remaining 1 tablespoon of lime juice, and salsa\n12. Serve\nGuacamole:\nCombine all ingredients in a bowl, mix well and serve.\n", + "ingredients_alternatives": "Pepper: cayenne pepper, paprika\nSalt: kosher salt, sea salt\nOnion: yellow onion, scallions, shallots\nBasil: Italian seasoning, oregano, thyme\nOrange Juice: grapefruit juice, pineapple juice\nLime Juice: lemon juice, grapefruit juice\nNopales: prickly pear cactus, dragon fruit\nGarlic: shallots, scallions\nGreen Onions: chives, leeks\nCilantro: parsley, dill, tarragon\nCarne Asada: flank steak, skirt steak, chicken breast\nOlive Oil: avocado oil, grapeseed oil, walnut oil\nBalsamic Vinegar: apple cider vinegar, white wine vinegar\nHoney: maple syrup, agave nectar\nTortillas: whole wheat tortillas, corn tortillas\nGuacamole: mango, kiwi, pineapple" + }, + { + "recipe": "Yorkshire Pudding Popovers\n2 large eggs\n1 cup whole milk \n1 cup all-purpose flour \nSalt\nFreshly ground black pepper \n1/4 cup warmed reserved beef drippings or melted butter\nInstructions:\nPreheat the oven to 450 degrees F.\nPlace a popover or large muffin pan in the preheated oven for 10 minutes. In a mixing bowl, beat the eggs until they are foamy. Whisk in the milk. Add the flour, salt and pepper and beat just until the batter is smooth.\nPour the beef drippings in the cups of the hot pan, then pour in the batter filling the cups halfway and bake until the popovers are puffy and golden brown, about 30 minutes. Serve immediately.\n", + "ingredients_alternatives": "Eggs: duck eggs, goose eggs, quail eggs\nMilk: coconut milk, almond milk, soy milk\nFlour: bread flour, pastry flour, whole wheat flour\nSalt: kosher salt, Himalayan pink salt\nPepper: black pepper, white pepper\nBeef drippings or melted butter: chicken fat, bacon fat, duck fat" + }, + { + "recipe": "Frosted Gingerbread Cookies\n1/2 cup plus 2 tablespoons unsalted butter\n3/4 cup sugar\n1/2 cup light corn syrup\n1/4 cup milk\n3 cups bread flour, plus more for the work surface\n1 1/2 teaspoons baking soda\n3 1/4 teaspoons ground cinnamon\n2 teaspoons ground ginger\n1/4 teaspoon ground allspice\n1/4 teaspoon salt\n3 pinches ground cloves\nIcing for decorating (I used Wilton Sparkle Gel and Betty Crocker Decorating Cookie Icing)\nAbout 1 cup jelly beans, sorted by color (I used Sugar-Free Jelly Belly beans for black and Jelly Belly Sours for the other colors)\nInstructions:\nLine a 9-inch square baking pan with plastic wrap. In a saucepan, melt the butter over low heat. Add the sugar, corn syrup and milk, and whisk continuously until a candy thermometer registers 100 degrees F, which will happen rather quickly. Remove the saucepan from the heat. \nWith an electric mixer on low speed, combine the bread flour, baking soda, cinnamon, ginger, allspice, salt and cloves. Slowly pour the butter-sugar mixture in, and beat until thoroughly combined, 2 minutes. Transfer the batter to the prepared pan, cover with plastic wrap and press with your hands to spread the batter to the sides of the pan. Refrigerate overnight or up to 3 days. \nPreheat the oven to 350 degrees F. Coat several baking sheets with cooking spray, or line them with parchment paper. Cut the chilled dough into 4 equal pieces. On a lightly floured work surface, roll out 1 piece of dough to a thickness of 1/4 inch; dust with more flour as needed. (Keep the other dough pieces refrigerated until you're ready to use them.) Using 2 different-sized biscuit or cookie cutters, cut out concentric circles of dough, leaving a 1/2-inch-wide ring. The cookies shown are about 2 inches across, but you can make them larger or smaller based on the size of your cookie cutters. Place the rings about 1 inch apart on the prepared baking sheets. Repeat with the other pieces of dough. \nBake the cookies until slightly browner on the edges and firm to the touch, 10 to 12 minutes for smaller cookies, 15 minutes for larger. Cool the cookies on the baking sheets on wire racks for a couple of minutes before using a metal spatula to transfer them to the racks to finish cooling. \nSqueeze icing onto each cookie, leaving a thin border around it. While the icing is still wet, press the jelly beans into it end to end. The icing will spread to cover the cookie. Store the baked cookies, decorated or not, in an airtight container for up to 2 weeks; if decorated, stack them between sheets of wax paper.\n", + "ingredients_alternatives": "Unsalted Butter: Vegan butter, coconut oil\nSugar: Honey, maple syrup, agave nectar\nLight Corn Syrup: Golden syrup, honey, maple syrup\nMilk: Almond milk, soy milk, coconut milk\nBread Flour: Whole wheat flour, spelt flour, rye flour\nBaking Soda: Bicarbonate of soda, sodium bicarbonate\nCinnamon: Ground nutmeg, ground cardamom, ground ginger\nGinger: Ground turmeric, ground ginger, ground galangal\nAllspice: Ground cloves, ground nutmeg, ground cinnamon\nSalt: Sea salt, kosher salt, Himalayan pink salt\nCloves: Ground cardamom, ground ginger, ground cinnamon\nIcing for decorating: Royal icing, piping gel, chocolate chips\nJelly Beans: Gummy bears, fruit leather, dried fruit" + }, + { + "recipe": "Jazz on the Grill: Seafood BBQ\n2 pounds seafood\n1/4 cup butter, melted\n1/4 cup olive oil\n1/2 cup finely chopped pineapple\n1/4 cup seeded and finely chopped jalapenos\n1/4 cup honey\nGreen leaf lettuce\n*Jazz Honey-Jalapeno Sauce can be used instead of the pineapple, jalapenos, and honey\nInstructions:\nSelect the fish you like to eat, Jazz is great on them all however, be sure your selection is suitable for the grill. Some fish grill better than others, if you're unsure, ask your butcher. Excellent selections are salmon, bass, halibut, mahimahi, yellowtail, and lingcod.\nHeat the grill on high. Combine the butter and olive oil in a bowl and set aside. Combine the pineapple, jalapeno, and honey.\nBrush a mix of melted butter and olive oil onto the fillet or fish steak before placing it in the grill. This will cause the flames to rise up, searing in the juices. Brush more of this mixture on the top as it's cooking. Do not overcook, most fish grill quickly. You must adjust the cooking time based on the thickness of the fish being cooked.\nFlip the fillets or steaks and reapply another brushing of the butter/oil mixture. Once seared, reduce the flame to low and close the lid on the barbecue. Wait a few minutes (until fish is nearly done) and pour the pineapple mixture or Jazz Honey-Jalapeno Pineapple Sauce over the top. Close the lid and cook until the fish is cooked.\nGarnish platter with green leaf lettuce, carefully place fish on the bed of lettuce, and serve. This is a simple and amazingly eye attractive dish. Sit back and enjoy the raves from your guests.\n", + "ingredients_alternatives": "Seafood: shrimp, scallops, fish fillets, mussels\nButter: coconut oil, ghee, goat's milk butter\nOlive oil: avocado oil, grapeseed oil, walnut oil\nPineapple: mango, papaya, kiwi\nJalapenos: banana peppers, Anaheim peppers, red bell peppers\nHoney: maple syrup, agave nectar, date syrup\nGreen leaf lettuce: kale, spinach, arugula" + }, + { + "recipe": "Rye Bread Party Pizzas\n1 tablespoon olive oil\n2 pounds ground beef \n1 medium onion, diced \n1 clove garlic, minced \n1/4 cup ketchup \n1 tablespoon Worcestershire sauce \n1 teaspoon hot sauce \nKosher salt and freshly ground black pepper\n1 pound processed cheese, such as Velveeta, cut into cubes \n1 cup grated pepper jack cheese\n1 loaf cocktail/party rye bread (mini slices)\nSliced green onions, for serving \nInstructions:\nHeat a large skillet over medium-high heat and add the oil. Cook the beef, onion and garlic until browned, about 8 minutes. Remove from the heat and drain off any excess fat. Mix in the ketchup, Worcestershire, hot sauce and some salt and pepper. Stir in the processed cheese and pepper jack until melted.\nPut the rye slices on a baking sheet and add a small scoop of filling to each one. Pat down slightly to stick it to the bread, then flash-freeze for 45 minutes. Store in freezer in resealable plastic bags until using.\nTo bake, preheat the oven to 350 degrees F. Bake from frozen state until the cheese is melted and bubbly, about 25 minutes. Sprinkle with green onions before serving.\n", + "ingredients_alternatives": "Olive oil: vegetable oil or canola oil\nGround Beef: ground turkey, ground chicken, or ground pork\nOnion: red onion, yellow onion, or scallions\nGarlic: shallots, green onions, or leeks\nKetchup: tomato sauce or barbecue sauce\nWorcestershire Sauce: soy sauce or tamari\nHot Sauce: sriracha or Frank's RedHot\nKosher Salt and Freshly Ground Black Pepper: plain salt and pepper\nProcessed Cheese: American cheese or mozzarella cheese\nPepper Jack Cheese: cheddar cheese or Monterey Jack cheese\nCocktail/Party Rye Bread: white bread or whole wheat bread\nGreen Onions: scallions or spring onions" + }, + { + "recipe": "Steak Joint Chicago Cheese Steak\nCanola oil\nTwo 8-ounce bone-in rib eyes, at room temperature\nGranulated garlic\nKosher salt and freshly ground pepper\n3/4 cup ricotta\n1/2 cup shredded white Cheddar\n1/2 cup shredded aged provolone\n1 tablespoon vegetable oil\n1 medium yellow onion, peeled, halved and sliced\n4 fresh crusty sub rolls, hinged\n1 cup hot giardiniera, finely chopped using food processor\nInstructions:\nHeat a little canola oil in a cast-iron skillet over high heat until very hot. Sprinkle both sides of the rib eyes with granulated garlic, salt and pepper. Lower the heat to medium-high and place the rib eyes in the skillet without overcrowding. Sear the rib eyes until well browned, about 4 minutes. Flip the rib eyes and cook until medium/medium-rare, about 4 minutes. Set aside, loosely cover with foil and let rest. Mix the ricotta, Cheddar and provolone in a bowl and reserve. \nHeat the vegetable oil in a large nonstick skillet over medium heat. Add the onions and sprinkle with salt and pepper. Sweat the onions until soft and slightly golden in color, about 10 minutes. Set aside. Thinly slice the rib eyes and set aside. \nDivide the onions in 4 piles. Top each pile with a quarter of the cheese mixture, a quarter of the rib eye and an open roll. Let the cheese melt and toast until everything is gooey. Scoop up with a spatula, flip right-side-up and top each with the giardinera. Serve.\n", + "ingredients_alternatives": "Canola oil: olive oil, avocado oil, grapeseed oil\nRibeye steak: filet mignon, flank steak, skirt steak\nGarlic: shallots, green onions\nKosher salt and freshly ground pepper: sea salt, black pepper\nRicotta: goat cheese, feta cheese\nWhite Cheddar: cheddar cheese, colby cheese\nAged Provolone: Parmesan cheese, pecorino Romano\nVegetable oil: olive oil, avocado oil, grapeseed oil\nOnion: red onion, scallions, leeks\nSub rolls: hoagie rolls, Italian bread, baguette\nGiardiniera: pickled peppers, pickled onions, pickled mushrooms" + }, + { + "recipe": "Slow-Cooker Bean and Barley Soup\n1 cup dried multi-bean mix or Great Northern beans, picked over and rinsed\n1/2 cup pearl barley\n3 cloves garlic, smashed\n2 medium carrots, roughly chopped\n2 ribs celery, roughly chopped\n1/2 medium onion, roughly chopped\n1 bay leaf\nKosher salt\n2 teaspoons dried Italian herb blend\nFreshly ground black pepper\n1/2 ounce dried porcini mushrooms, crumbled if large, optional\nOne 14-ounce can whole tomatoes, with juice\n3 cups cleaned baby spinach leaves (about 3 ounces)\n1/4 cup freshly grated Parmesan Balsamic vinegar, for drizzling\nExtra-virgin olive oil, for drizzling\nInstructions:\nPut 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.\nAdd the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.\nLadle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.\n", + "ingredients_alternatives": "Bean mix: chickpeas, kidney beans, black beans\nBarley: quinoa, brown rice\nGarlic: shallots, scallions\nCarrots: beets, turnips, radishes\nCelery: fennel, leeks\nOnion: scallions, shallots\nBay leaf: thyme, rosemary\nSalt: Himalayan pink salt\nHerb blend: oregano, basil, thyme\nPepper: black pepper, white pepper\nMushrooms: shiitake, cremini, oyster mushrooms\nTomatoes: canned crushed tomatoes, diced tomatoes\nSpinach: kale, arugula, chard\nVinegar: apple cider vinegar, balsamic vinegar" + }, + { + "recipe": "Asian Sweet Tea or Asian Mojito\n4 Thai basil leaves, plus 1 for garnish\n1 sugar cube\n3/4 cup iced green tea\n1/2 lime, juiced\n1-ounce white rum\n1/2 tablespoon honey\nIce cubes, as needed\n1 lime wedge, for garnish\nInstructions:\nIn a cocktail shaker, add the basil and the sugar cube. Muddle them together in the bottom of the shaker until the basil is fragrant. Pour in the green tea, lime juice, rum and honey. Stir until well mixed. Carefully pour the mixture into a highball glass filled with ice. Garnish the cocktail with the lime wedge and a basil leaf. \n", + "ingredients_alternatives": "Thai basil leaves: cilantro, mint, lemongrass\nSugar cube: brown sugar, granulated sugar\nIced green tea: brewed green tea, chilled black tea\nLime juice: lemon juice, grapefruit juice\nWhite rum: dark rum, bourbon whiskey\nHoney: maple syrup, agave nectar" + }, + { + "recipe": "Hazelnut Semifreddo\n1 cup hazelnuts\n1 pint vanilla ice cream\n1 pint hazelnut or coffee ice cream\n1 1/2 cups heavy cream\nPinch salt\n2 tablespoons confectioners' sugar\n1/4 cup plus 2 tablespoons hazelnut liqueur, such as Frangelico\n1 cup good-quality espresso, hot\n1-ounce bittersweet chocolate, thinly shaved with a vegetable peeler\nInstructions:\nPreheat the oven to 350 degrees F.\nPut the hazelnuts in a single layer on a small sheet pan. Toast the nuts for 8 minutes, until they are lightly golden. Pour the nuts onto a clean kitchen towel and rub them to remove the peels. Put the hazelnuts in a large sealable plastic bag, seal the bag, and pound the nuts with a rolling pin until roughly crushed. Set aside.\nUsing a small ice cream scoop, scoop the ice cream into 16 equal-size balls (8 of each flavor) and arrange in a single layer on a cold plate lined with plastic wrap. Cover the ice cream balls with more plastic wrap and freeze again until firm.\nIn a medium bowl, whip the cream, a pinch of salt, sugar and 2 tablespoons hazelnut liqueur to stiff peaks, but do not over beat.\nTo serve, put 2 scoops each of hazelnut (or coffee) and vanilla ice creams into each glass. Add to the top of each 1 tablespoon hazelnut liqueur and 2 tablespoons crushed hazelnuts. Pour 1/4 cup espresso into each bowl. Top the ice cream with a dollop of whipped cream and shaved chocolate. Serve immediately.\nEntertaining Notes: If you are doing this for a larger party you can pre-scoop the ice cream right into the glasses and store, covered, in the freezer.\n", + "ingredients_alternatives": "Hazelnuts: almonds, cashews, pecans\nVanilla ice cream: coconut milk ice cream, almond milk ice cream\nHazelnut or coffee ice cream: cinnamon ice cream, peppermint ice cream\nHeavy cream: whole milk, half-and-half\nSalt: kosher salt, sea salt\nConfectioners' sugar: powdered sugar, granulated sugar\nHazelnut liqueur: Kahlúa, Baileys Irish Cream\nEspresso: brewed coffee, strong tea\nChocolate: dark chocolate, semisweet chocolate" + }, + { + "recipe": "Lemon Cream Squares\nOne 18.25-ounce box lemon cake mix (recommended: Betty Crocker)\n1 stick butter, softened\n1 egg\n16 ounces cream cheese (recommended: Philadelphia) softened\n1/3 cup sugar\nOne 3-ounce box lemon or lime gelatin (recommended: Jell-O)\n2 eggs\nInstructions:\nSet up grill for indirect cooking over medium heat. (No heat source under cookies). Spray 9 by 13-inch foil pan with cooking spray and set aside.\nFor lemon layer:\nIn a large mixing bowl, beat with an electric mixer on low speed the cake mix, butter, and egg until well combined and smooth. Press cake mixture evenly into prepared pan; set aside.\nFor top layer:\nIn a medium mixing bowl, beat cream cheese, sugar, and lemon or lime gelatin on medium speed until creamy. Add eggs and beat until smooth.\nSpread cream cheese mixture over cake layer. Place foil pan in a second foil pan for stability and insulation. Place on hot grill away from heat. Cover and bake 40 to 50 minutes. Rotate pan halfway through baking. Remove from grill and cool completely before cutting into squares.\nIndoor:\nPreheat oven to 350 degrees F.\nSpray 9 by 13-inch baking pan lightly with cooking spray; set aside. Prepare cake layers as directed above. Bake for 40 to 45 minutes or until cake barely start to pull away from sides. Cool completely before cutting into squares.\n", + "ingredients_alternatives": "Lemon cake mix: vanilla cake mix, chocolate cake mix\nButter: unsalted butter, margarine\nEgg: egg whites, egg yolks\nCream cheese: ricotta cheese, goat cheese\nSugar: honey, maple syrup\nGelatin: agar agar, kuzu\nEggs: duck eggs, quail eggs" + }, + { + "recipe": "Elinda Cashew Stuffing\nCashew nuts\nBroccoli\nDiced carrots\nOnions\nCelery\nInstructions:\nStuff the turkey with the above ingredients. Ten minutes before the turkey is ready, you take a mixture of red mustard and soy sauce and mix them together then apply it to the turkey. Let it stay the oven for about another 3 minutes.\n", + "ingredients_alternatives": "Cashew nuts: pistachios, almonds\nBroccoli: cauliflower, Brussels sprouts\nDiced carrots: bell peppers, jicama\nOnions: scallions, shallots\nCelery: fennel, parsley" + }, + { + "recipe": "Pickled Watermelon and Watermelon Rind\n2 cups red wine vinegar\n1 cup granulated sugar\n2 tablespoons kosher salt\n2 teaspoons whole coriander seeds\n2 teaspoons whole black peppercorns\n3 cups 1-inch watermelon cubes\n2 cups small pieces peeled watermelon rind\nInstructions:\nIn a small saucepan, combine the vinegar, sugar, salt and 4 cups water over medium heat. Bring up to a boil. Place the coriander and peppercorns on a cutting board. Lightly crush the spices with the bottom of a sturdy pan, then add them to the liquid. Turn the heat down to low, and simmer for 5 minutes. Taste for seasoning. It should be a mix of vinegary, sweet and slightly salty. Shut it off to cool slightly.\nFill a quart-size jar with the watermelon cubes and a pint-size jar with the rind pieces.\nPour the vinegar mixture over the melon and rind and let it cool at room temperature, uncovered, for 2 hours. Place in the refrigerator and let it chill, uncovered, overnight. Then cover tightly. The pickles will be good for 2 to 3 weeks in the refrigerator.\n", + "ingredients_alternatives": "Red wine vinegar: balsamic vinegar, white wine vinegar\nGranulated sugar: brown sugar, maple syrup\nKosher salt: sea salt\nWhole coriander seeds: ground coriander, cumin\nWhole black peppercorns: ground black pepper\nWatermelon cubes: honeydew melon, cantaloupe\nSmall pieces peeled watermelon rind: pineapple, papaya" + }, + { + "recipe": "Spinach Dip\n1 large clove garlic\n1/2 cup chopped scallions (white portion only)\nOne 10-ounce package frozen chopped spinach, thawed and drained well\n1 cup sour cream\n1/2 to 1 cup mayonnaise\n1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves\n1 teaspoon Worcestershire sauce\n1 dash hot pepper sauce or more to taste\n1/2 teaspoon salt\n1/4 teaspoon freshly ground white pepper\n1 round loaf crusty bread (country white, pumpernickel, etc.)\nPaprika\nInstructions:\nIn a blender or food processor, finely mince the garlic and scallions. Add the remaining ingredients, except the bread and paprika and blend until smooth. Taste and adjust the seasonings. Refrigerate for up to 2 days. Just before serving, make a bread bowl: Cut about an inch off the top of the round of bread and save it for a lid. Remove the bread from the center, hollowing out the loaf. Stir the dip well and place in the bread bowl. Sprinkle lightly with paprika. Serve the removed bread chunks along with crudites for dipping.\n", + "ingredients_alternatives": "Garlic: shallots, leeks\nScallions: chives, green onions\nSpinach: kale, collard greens\nSour cream: Greek yogurt, cottage cheese\nMayonnaise: hummus, tahini\nThyme: rosemary, oregano\nWorcestershire sauce: soy sauce, tamari\nHot pepper sauce: sriracha, Frank's RedHot\nSalt: sea salt, Himalayan pink salt\nWhite pepper: nutmeg, allspice" + }, + { + "recipe": "Martha's Secret Turkey Burger\nTwo 12-ounce jars red-pepper relish, such as Fourth Creek Food Co.\n1 small onion, chopped \n2 cloves garlic, chopped \n1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for brushing \n2 tablespoons low-sodium soy sauce \n2 pounds ground dark turkey \n4 teaspoons Worcestershire sauce \n1 teaspoon Dijon mustard \n1 slice soft white bread, torn into pea-size pieces (1 cup) \nKosher salt and freshly ground black pepper \n3 tablespoons chili sauce, plus more for brushing \n1/2 cup mayonnaise \n2 packed cups finely shredded kale \n1/2 teaspoon balsamic vinegar \n8 brioche rolls, split \n4 tablespoons unsalted butter, melted \nInstructions:\nDrain 1 jar relish in a sieve; discard liquid. Pulse 2/3 cup drained relish with onion and garlic in a food processor until finely chopped.\nHeat 1 tablespoon oil in a skillet over medium-high heat; add relish mixture. Cook, stirring, until a thick paste forms, about 7 minutes. Stir in soy sauce. Transfer to a bowl; let cool 5 minutes. Stir in turkey, Worcestershire, mustard, bread, 1 1/2 teaspoons salt and pepper to taste. Form into 8 patties, each about 4 inches in diameter. Refrigerate, covered, at least 1 hour and up to 8 hours.\nPreheat grill to medium. Brush both sides of burgers with oil, then brush grates. Grill 5 minutes. Flip; lightly brush tops with chili sauce and grill until a thermometer inserted into centers registers 165 degrees F, 5 to 6 minutes more.\nCombine chili sauce and mayonnaise. Drizzle kale with vinegar and remaining teaspoon oil; season with salt and pepper. Brush cut sides of rolls with butter; grill until lightly toasted. Sandwich burgers in rolls with chili sauce mixture, remaining relish and kale.\n", + "ingredients_alternatives": "Red pepper relish: hot sauce, sriracha, harissa\nOnion: scallions, shallots, leeks\nGarlic: shallots, green onions\nOlive oil: avocado oil, grapeseed oil, walnut oil\nSoy sauce: tamari, coconut aminos\nTurkey: chicken, pork, beef\nWorcestershire sauce: fish sauce, soy sauce\nDijon mustard: whole grain mustard, brown mustard\nBread: crusty bread, crackers, pita bread\nSalt and pepper: smoked paprika, sumac\nChili sauce: salsa, hot sauce\nMayonnaise: hummus, tahini\nKale: spinach, arugula, lettuce\nVinegar: apple cider vinegar, rice vinegar\nButter: ghee, coconut oil\nRolls: bagels, croissants, baguettes" + }, + { + "recipe": "Tiramisu\n4 ounces bittersweet chocolate\n3 large egg yolks\n3 tablespoons granulated sugar, plus 2 tablespoons sugar, plus 1 teaspoon\n1 1/4 cups sweet dessert wine, such as Vin Santo\n2 large egg whites\n1/4 cup cooled brewed espresso, or other strong coffee blend\n1 cup ricotta\n1 cup heavy cream\n4 to 5 ounces ladyfingers\nCocoa powder, garnish\nChocolate-dipped coffee beans, garnish, recipe follows\n6 ounces semisweet chocolate\n1 cup dark roasted coffee beans\nInstructions:\nPlace the chocolate in the top of a double boiler or in a bowl set over a pot of simmering water, and stir until melted. Remove from the heat and cool to room temperature.\nIn the top of a double boiler or in a bowl set over a pot of simmering water, beat the egg yolks and 3 tablespoons of sugar until pale yellow and frothy. Add 1/2 cup of the wine and whip until thick, being careful not to let the mixture boil. Remove from the heat and fold in the chocolate. Cool to room temperature.\nIn a medium bowl, beat the egg whites until stiff peaks form, and fold into the cooled custard mixture.\nIn a bowl, combine the coffee, ricotta, and 2 tablespoons sugar and set aside.\nIn a separate bowl, whip the cream until soft peaks form. Add the remaining teaspoon of sugar and whip until stiff peaks form.\nDip the ladyfingers into the remaining 3/4 cup of dessert wine and arrange them in the bottom of a square 9-inch baking dish. Cover with half of the ricotta, half of the custard, and half of the whipped cream. Repeat with the remaining ingredients, ending with whipped cream on top. Cover with plastic wrap and refrigerate until set, at least 3 hours.\nTo serve, sift the cocoa powder evenly over the top and decorate with the chocolate coffee beans. Cut into equal pieces and serve.\nIn the top of a double boiler set over simmering water, melt the chocolate, stirring until smooth.\nRemove from the heat and let cool and thicken slightly.\nIn batches, drop the beans into the melted chocolate, coating completely on all sides. Remove and place on a baking sheet lined with waxed paper. Let dry completely.\nStore in an airtight container at room temperature.\n", + "ingredients_alternatives": "Bittersweet chocolate: dark chocolate, milk chocolate, white chocolate\nEgg yolks: duck eggs, goose eggs, quail eggs\nGranulated sugar: brown sugar, turbinado sugar, raw sugar\nSweet dessert wine: Moscato, Brachetto, Port wine\nEgg whites: meringue, whipped cream, egg frosting\nBrewed espresso: cold brew coffee, French press coffee, Turkish coffee\nRicotta: cottage cheese, farmer's cheese, feta cheese\nHeavy cream: half-and-half, whole milk, cream cheese\nLadyfingers: sponge cake, angel food cake, pound cake\nCocoa powder: melted chocolate, chocolate chips, cocoa nibs\nChocolate-dipped coffee beans: chopped nuts, sprinkles, candy pieces" + }, + { + "recipe": "Chocolate Chip Sour Cream Snack Cake\nNonstick cooking spray, for the pan\n3/4 cup (105 grams) all-purpose flour \n1/2 cup plus 2 tablespoons (105 grams) sweet rice flour, such as Mochiko \n1 teaspoon baking powder\\u202f \n1/2 teaspoon baking soda\\u202f \n1 teaspoon kosher salt \n1/2 cup (1 stick) unsalted butter, softened\\u202f \n1 cup (200 grams) granulated sugar \n2 large eggs, at room temperature \n1 teaspoon pure vanilla extract \n1/2 cup plus 1 tablespoon (150 grams) full-fat sour cream, at room temperature \n2 tablespoons milk, at room temperature\\u202f \n1 heaping cup (200 grams) semisweet chocolate chips, plus more for topping\nInstructions:\nPosition an oven rack in the middle of the oven and preheat to 350 degrees F. Lightly grease an 8-inch square pan with nonstick cooking spray. Line the bottom with parchment, leaving a 2-inch overhang on the sides (to make it easier to remove the cake after baking) and grease the parchment.\nCombine the all-purpose flour, sweet rice flour, baking powder, baking soda and salt in a medium bowl and whisk until combined. \nBeat the butter in a large bowl with an electric mixer until smooth. Add the sugar and cream the mixture until light and fluffy, 2 to 3 minutes. Scrape down the bowl with a rubber spatula. Add in the eggs one at a time, beating after each addition until combined. Scrape the bowl once more, then beat in the vanilla.\\u202fSift half of the dry ingredients over the egg mixture and beat just until combined. Beat in the sour cream and milk, then sift in the rest of the dry ingredients and beat just until the batter is smooth. Fold in the chocolate chips. \nSpread the batter into the prepared pan, smoothing the surface with a small offset spatula. Sprinkle additional chocolate chips on top. Bake the cake, rotating the pan halfway through, for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then gently loosen the edges with a small offset spatula and carefully transfer the cake (using the parchment sling to assist) onto a rack to cool completely.\\u202f \n", + "ingredients_alternatives": "Nonstick cooking spray: silicone spray or line a baking sheet with parchment paper\nFlour: whole wheat flour, bread flour, or pastry flour\nSweet rice flour: cornstarch, tapioca starch, or potato starch\nBaking powder: baking soda, cream of tartar, or leavening powder\nBaking soda: baking powder, cream of tartar, or leavening powder\nKosher salt: Himalayan pink salt, sea salt, or kosher salt substitute\nUnsalted butter: coconut oil, ghee, or vegetable shortening\nGranulated sugar: brown sugar, turbinado sugar, or demerara sugar\nEggs: duck eggs, quail eggs, or goose eggs\nVanilla extract: almond extract, lemon extract, or orange extract\nFull-fat sour cream: heavy cream, half-and-half, or Greek yogurt\nMilk: almond milk, soy milk, or coconut milk\nChocolate chips: dark chocolate chips, white chocolate chips, or bittersweet chocolate chips" + }, + { + "recipe": "Golden Sunshine Quinoa Salad\n2 cups quinoa\n2 1/2 cups chicken broth, homemade or canned low-sodium broth\n4 scallions, light and white green part only, thinly sliced\n1/2 cup chopped golden raisins\n2 tablespoons rice vinegar\n1/2 cup fresh orange juice\n1 teaspoon grated orange zest\n2 tablespoons extra-virgin olive oil\n1/4 teaspoon ground cumin\n1 cucumber, peeled, halved, seeded and chopped\n1/2 cup chopped flat-leaf parsley\nSalt\nFreshly ground black pepper\nInstructions:\nPlace the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear. Bring the chicken stock to a boil in a medium saucepan over medium-high heat. Add the quinoa and return to a boil. Reduce the heat to low, cover, and simmer the quinoa until it has expanded fully, about 20 to 25 minutes. Uncover, fluff with a fork and set aside to cool.\nPlace the cooled quinoa in a large bowl. Add the scallions, raisins, rice vinegar, orange juice and zest, olive oil, cumin, cucumber and parsley and toss to combine. Season with salt and pepper, to taste, cover with plastic wrap and refrigerate until cold, then serve.\n", + "ingredients_alternatives": "Quinoa: brown rice, farro, bulgur\nChicken broth: vegetable broth, chicken stock, or water\nScallions: shallots, green onions\nRaisins: currants, cranberries, cherries\nVinegar: apple cider vinegar, balsamic vinegar, white wine vinegar\nOrange juice: grapefruit juice, pineapple juice\nOlive oil: avocado oil, grapeseed oil, walnut oil\nCumin: coriander, paprika, cinnamon\nCucumber: zucchini, yellow squash, bell peppers\nParsley: basil, dill, tarragon" + }, + { + "recipe": "BBQ Pork Sandwich on Grilled Jalapeno Corn Flat Bread\n2 1/4 cups bread flour\n3/4 cup masa harina (or any comparable corn flour)\n1 1/2 teaspoons active dry yeast \n2 teaspoons salt\n2 tablespoons honey\nAbout 1 1/4 cups water, room temperature \n1 jalapeno grilled with top on, skinned and seeded, coarsely chopped\nOil, for coating dough\nSweet BBQ Sauce:\nOil, for pan\n1 medium yellow onion, diced\n3 cloves garlic chopped \n1 small jalapeno, seeded and diced\n2 tablespoons chili powder\n2 tablespoons paprika\n1 teaspoon ground cumin\n1 tablespoon salt\n1 (20-ounce) bottle tomato ketchup, or combination tomato paste and sauce\n1/3 cup brown sugar\n1/4 cup molasses or cane syrup\n2 tablespoons white vinegar, plus more to adjust acidity\nHot sauce, to taste (recommended: Crystal)\n1 (12-ounce) bottle dark beer\n1 small head green cabbage, shredded\n1 to 2 medium carrots, grated\n1 bunch green onions, coarsely chopped\n1 small bell pepper, coarsely chopped\n1 small bunch parsley, leaves coarsely chopped\n1 cup mayonnaise (preferably homemade)\n1/4 cup coarse ground mustard\n1/4 cup brown sugar\n2 medium cloves garlic, thinly sliced\n3 tablespoons apple cider vinegar, plus more to adjust acidity\n1 teaspoon celery seeds\nSalt and fresh ground black pepper\n1/2 cup chili powder (preferably ancho)\n1/2 cup smoked paprika\n3 tablespoons ground cumin\n2 tablespoons dark brown sugar\n1 tablespoon cayenne pepper (adjust to personal preference)\n1 tablespoon salt, taste for level\nFreshly ground black pepper\n1 (1 1/2-pound) pork shoulder steak, no more than 3/4-inch thick, not trimmed\nInstructions:\nFor the flat bread:\nCombine all dry ingredients in the bowl of a stand mixer. Add the honey and water and mix on low for 3 minutes, then medium for 1 minute and then gently fold in the jalapenos. Transfer the dough to an oiled bowl, cover with plastic wrap and a towel and let rise for 1 hour. Punch the dough down, roll into a ball and let rest for 15 minutes. Punch the dough down again and roll into a ball, then let rest for 30 to 60 minutes.\nHeat grill to medium.\nRoll the dough into desired shape, approximately 1/2-inch thick and coat it with olive oil before putting on the grill over indirect heat. Grill to desired level of color, approximately 10 to 12 minutes.\nFor the BBQ Sauce:\nCoat a large saute pan with oil over medium heat. Add the onion, garlic, jalapeno, and the powders. Briefly saute and then stir in all the remaining ingredients. Bring to boil and immediately reduce the heat and simmer uncovered for 30 to 45 minutes. Cool and puree in a blender. Set aside.\nCook's Note: This sauce will keep for 10 days covered and refrigerated.\nFor the slaw:\nCombine all the slaw ingredients in a large bowl and set aside until ready to serve. Add the dressing immediately prior to serving.\nFor the dressing:\nPut all the ingredients into a bowl and whisk to combine. Cover and refrigerate until ready to use.\nFor the pork:\nPreheat charcoal grill over high heat.\nCombine all the rub ingredients in a bowl and coat the pork liberally with the mixture. Set aside for at least 5 minutes.\nSear over hot coals (with a little hickory - NOT SOAKED). Turn and move the pork to the side of the grill. Cover the grill and cook for about 15 minutes for medium and medium-well on the ends. Remove the pork from the grill to a cutting board and cover loosely with foil, to rest. Chop the pork as desired.\nTo Make the Sandwich:\nDivide and mound chopped pork on the flat bread, 4 pieces for an open face sandwich, top with generous serving of the slaw and drizzle with BBQ sauce.\n", + "ingredients_alternatives": "Bread flour: all-purpose flour, whole wheat flour\nMasa harina: cornmeal, polenta\nYeast: active dry yeast, instant yeast\nSalt: kosher salt, sea salt\nHoney: maple syrup, agave nectar\nWater: tap water, filtered water\nJalapeno: serrano peppers, banana peppers\nOil: vegetable oil, olive oil\nSweet BBQ Sauce: ketchup, tomato sauce, brown sugar\nTomato ketchup: tomato sauce, red wine vinegar\nMolasses or cane syrup: maple syrup, agave nectar\nWhite vinegar: apple cider vinegar, white wine vinegar\nHot sauce: Frank's RedHot, Sriracha\nDark beer: stout, porter, brown ale\nGreen cabbage: broccoli, cauliflower\nCarrots: beets, turnips, radishes\nGreen onions: scallions, shallots\nBell pepper: Anaheim peppers, Poblano peppers\nParsley: cilantro, basil, dill\nMayonnaise: homemade mayonnaise, store-bought mayonnaise\nCoarse ground mustard: Dijon mustard, whole-grain mustard\nBrown sugar: muscovado sugar, turbinado sugar\nGarlic: shallots, green onions\nApple cider vinegar: balsamic vinegar, white wine vinegar\nCelery seeds: caraway seeds, fennel seeds\nChili powder: ancho chili powder, smoked paprika\nSmoked paprika: chipotle powder, smoked salt\nCumin: ground cumin, coriander\nCayenne pepper: red pepper flakes, hot sauce\nSalt: kosher salt, sea salt\nPork shoulder steak: brisket, short ribs" + }, + { + "recipe": "Coconut Cheesecake\n1 1/2 cups graham cracker crumbs\n3 cups sweetened shredded coconut, toasted\n1 tablespoon fresh squeezed lemon juice\n2 pounds cream cheese, room temperature\n4 large eggs\n3/4 cup sugar\n1/3 cup unsalted butter melted\n1 15-ounce can cream of coconut (such as Coco Lopez)\n1 cup whipping cream\n1 teaspoon vanilla extract\nJuice of 1 lemon\nInstructions:\nPreheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with\n2 3/4-inch high sides with foil. Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.\nBeat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.\nCut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of cake.\n", + "ingredients_alternatives": "Graham cracker crumbs: chocolate wafers, rice cakes, crushed crackers\nCoconut: desiccated coconut, shredded coconut flakes\nLemon juice: lime juice, orange juice\nCream cheese: goat cheese, feta cheese\nEggs: duck eggs, quail eggs\nSugar: brown sugar, maple syrup\nUnsalted butter: ghee, clarified butter\nCream of coconut: coconut milk, coconut cream\nWhipping cream: heavy cream, half-and-half\nVanilla extract: almond extract, lemon verbena extract\nLemon juice: orange juice, grapefruit juice" + }, + { + "recipe": "Butternut Squash Meringue Box Harvest Dessert\n1/4 teaspoon cream of tartar\n3 egg whites\n3/4 cup granulated sugar\nNonstick cooking spray\n1 cup whole milk\n1/2 cup butternut squash puree\n1/4 cup plus 1 tablespoon granulated sugar\n2 tablespoons plus 2 teaspoons cornstarch\n2 tablespoons all-purpose flour\n1/2 teaspoon ground cinnamon, plus more for garnish\nPinch ground cloves\nPinch ground nutmeg\n3 egg yolks\n2 tablespoons cold butter, cubed\n1 teaspoon vanilla extract\n2 cups heavy whipping cream\nWhite royal icing, for assembly\nConfectioners' sugar, for garnish\nInstructions:\nFor the meringue: Preheat the oven to 150 degrees F. In a stand mixer fitted with the whisk attachment, whisk the egg whites until frothy. Add the cream of tarter and continue to whisk until soft peaks form. Once the whites are at soft peaks, slowly add in the granulated sugar and continue whisking until stiff peaks form and the egg whites are smooth and glossy.\nPlace a nonstick baking pad on an upside-down baking sheet and then spray with nonstick cooking spray. Scoop the meringue into a square shape using a 3-inch square stencil. Smooth out the edges and make the squares even with a long, flat icing spatula. Make as many squares that can fit onto the baking sheet. You'll need 6 sides to make a full box, so make sides based on how many boxes you want to make. Remove the stencil. Bake the meringue until set and not tacky to the touch, 3 hours. The meringue should have no color on it after baking.\nFor the diplomat cream: In a saucepan, bring the milk to a light simmer. In a bowl, lightly whisk the squash puree, 1/4 cup of the granulated sugar, the cornstarch, flour, cinnamon, cloves, nutmeg and yolks until smooth. Add half of the steaming milk into squash mixture very slowly, whisking as you pour. Whisk in the remaining milk. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick, 3 to 4 minutes. Remove from the heat and add the cubed butter and vanilla, mixing until the butter melts. Cover the mixture with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Cool the pastry cream completely.\nOnce the pastry cream is completely cool, place the heavy cream and the remaining 1 tablespoon granulated sugar in a stand mixer fitted with the whisk, and whip until stiff. Fold the whipped cream into the cooled pastry cream to create the diplomat cream. Keep refrigerated.\nUse royal icing as the glue between the sides of the box, leaving one side open. When the box is set, spoon the diplomat cream into the box and top with the final side as the lid. Dust with cinnamon and confectioners' sugar to garnish, and then serve.\n", + "ingredients_alternatives": "Cream of tartar: lemon juice or vinegar\nEgg whites: meringue powder\nGranulated sugar: brown sugar or turbinado sugar\nNonstick cooking spray: coconut oil or ghee\nWhole milk: half-and-half or heavy cream\nButternut squash puree: pumpkin puree or sweet potato puree\nGranulated sugar: confectioners' sugar or powdered sugar\nCornstarch: arrowroot powder or tapioca starch\nAll-purpose flour: whole wheat flour or oat flour\nGround cinnamon: nutmeg or ginger\nGram ground cloves: nutmeg or cardamom\nGram ground nutmeg: cinnamon or nutmeg\nVanilla extract: almond extract or lemon extract\nCold butter: unsalted butter or clarified butter\nHeavy whipping cream: heavy cream or half-and-half\nRoyal icing: royal icing or piping gel\nConfectioners' sugar: powdered sugar or icing sugar" + }, + { + "recipe": "Rasmalai\n6 1/3 cups (1 1/2 liters) whole milk\n1/2 teaspoon saffron strands (or more if you want to be decadent) \n1/2 cup sugar \n1/2 teaspoon decorticated cardamom (or seeds from about 8 cardamom pods), coarsely crushed \n4 tablespoons blanched almonds or shelled pistachios, sliced or chopped\n6 1/3 cups (1 1/2 liters) whole milk\n3 to 5 tablespoons lemon or lime juice\n1 1/2 cups sugar\nInstructions:\nFor the sauce (ras): Heat the milk over medium-high heat in a large, heavy-bottomed pot, stirring every minute or so in the beginning and more often as it comes closer to a boil to ensure that the milk doesn't burn at the bottom, until it comes to a boil, about 10 minutes. Reduce the heat to keep it at a medium boil and cook, stirring frequently, until the milk is reduced by half, 25 to 30 minutes.\nMeanwhile, combine the saffron strands with 1 tablespoon of the hot milk in a small bowl. Mash with the back of the spoon to get the saffron to release its color and turn the milk a deep orange. \nOnce the milk has reduced, add the sugar, crushed cardamom and saffron-milk mixture and mix well. Cook, stirring as needed so the milk does not stick to the bottom of the pan, until the milk is well flavored, about 5 minutes. Add 3 tablespoons of the nuts, saving the balance for garnish, and let the milk mixture cool. \nFor the paneer balls (rasgullas): Heat the milk over medium-high heat in a large, heavy-bottomed pot, stirring every minute or so in the beginning and more often as it comes closer to a boil to ensure that the milk doesn't burn at the bottom, until it comes to a boil, about 10 minutes. \nAs soon as it reaches a boil, turn off the heat and add 1/2 cup of ice to reduce the temperature of the milk. Add the lemon or lime juice 1 tablespoon at a time until the milk is curdled and the solids separate from the whey. The whey will turn greenish-yellow. Add another 1/2 cup of ice. This stops the cooking and keeps the paneer soft. \nLine a strainer with folded-over cheesecloth or muslin and set over a large bowl. Pour the mixture into the strainer and let the water drain out. Pour a cup of cold water over the paneer and drain. Take the ends of the cloth and squeeze out the excess water very well. Hang the cloth to further drain out water from the paneer for about 30 minutes. The paneer should be crumbly yet a little moist. \nAdd the paneer to a food processer and process until the crumbles become a ball, about 30 seconds. Alternatively, you can knead it with the heel of your palm, but this will take 10 to 15 minutes. \nRoll the dough into 12 equal balls, making sure there are no cracks. (A kitchen scale isn\\u2019t necessary but is helpful.) You can keep them round or gently flatten them out to disks about 1 inch high. If you see any cracks, smooth them over with wet fingers. Cover with a damp cloth. \nFor the sugar syrup: Combine the sugar and 7 cups water in a wide Dutch oven and bring to a rolling boil. Add the prepared paneer balls one by one so the temperature doesn\\u2019t drop suddenly. Gently shake the pot, lower the heat slightly to keep the mixture at a low boil, cover and cook for 10 minutes. Do not open the lid in between. Gently stir the balls, cover and cook for another 5 minutes. The balls should almost double in size. Remove the pot from the heat and let it cool naturally, 20 to 30 minutes. The balls will sink in the water. \nOnce cooled, drain the balls. Very gently squeeze out the syrup from the balls and transfer them to the prepared ras (saffron milk). Refrigerate for a minimum of 3 hours, to let the balls absorb the milk and become divine! Garnish with the reserved nuts and serve cold. \n", + "ingredients_alternatives": "Milk: heavy cream, whole wheat milk, soy milk\nSaffron: turmeric, paprika, cumin\nSugar: honey, maple syrup, agave nectar\nCardamom: cinnamon, nutmeg, star anise\nAlmonds/pistachios: cashews, pecans, hazelnuts" + }, + { + "recipe": "Sunset Cocktail\n1 ounce light rum\n1 ounce dark rum\n1/2 ounce passion fruit syrup\n1 ounce lemon juice\n3 ounces fresh orange juice\nInstructions:\nCombine all ingredients and serve over ice.\n", + "ingredients_alternatives": "Light Rum: white rum, silver tequila\nDark Rum: brown rum, bourbon\nPassion fruit syrup: mango puree, pineapple juice\nLemon Juice: lime juice, grapefruit juice\nFresh Orange Juice: grapefruit juice, cranberry juice" + }, + { + "recipe": "Sweet and Salty Whisky Treats\n4 tablespoons unsalted butter, plus more for the pan\n½ cup Maker's Mark® Bourbon\n1 (10-ounce) bag marshmallows\n4 cups crisp rice cereal\n2 cups mini pretzels\nInstructions:\n1. Generously butter a 13 by 9-inch shallow baking dish. 2. In a large saucepot, bring the bourbon to a boil over high heat. Boil until reduced to 2 tablespoons, about 2 minutes. Add the butter, reduce the heat to medium-low, and stir until melted. Add the marshmallows and stir until melted and smooth. 3. Add the cereal and pretzels. Stir gently until evenly coated. Immediately transfer to the prepared pan and press firmly into an even layer. Cool completely, then cut into 12 bars.\n", + "ingredients_alternatives": "Butter: unsalted butter or ghee\nBourbon: whiskey, rum, brandy\nMarshmallows: goosebumps, cloud cotton candy, whipped cream\nRice cereal: cornflakes, granola, puffed rice\nPretzels: saltines, crackers, crostini" + }, + { + "recipe": "Asian Infused Pork Tenderloin with Melted Onions and Herb Goat Cheese\n2 tablespoons seasoned rice wine vinegar\n1/4 cup soy sauce\n1 tablespoon sesame oil\n1 (1-pound) pork tenderloin\nSalt and freshly ground black pepper\n4 tablespoons olive oil\n3 spanish onion, julienned\n1 small fennel bulb, thinly shaven\n2 cloves garlic, thinly sliced\n2 tablespoons picked thyme leaves\n1/4 cup sake\n1 tablespoon chervil leaves, chopped\n1 tablespoon chives, chopped\n1 cup goat cheese, at room temperature\nSalt and pepper\n1 loaf French bread\n1 clove garlic\nExtra-virgin olive oil\nCreme fraiche, as garnish\nInstructions:\nPreheat oven to 350 degrees F.\nIn a large bowl mix the vinegar, soy sauce, and sesame oil together and pour over the tenderloin, turning every 10 minutes, for 30 minutes. Pat dry. Season with salt and pepper.\nHeat 2 tablespoons of olive oil in a medium saute pan over high heat. Sear the tenderloin until evenly colored and transfer to the oven. Cook until the pork reaches the internal temperature of 145 degrees F. Remove from the pan and allow to rest 15 minutes. Thinly slice.\nWhile tenderloin is in the marinade, in a small pot over high heat add the remaining 2 tablespoons olive oil and saute the onions, fennel, garlic and thyme until just colored. Reduce the heat to low and deglaze with the sake. Cover with a lid and cook for 30 minutes, stirring periodically until the onions are translucent and soft. Remove from heat.\nIn a small bowl, using a fork, mix in the remaining herbs and the goat cheese and season with and salt and pepper, to taste.\nWhile the onions are cooking, thinly slice the bread. Rub each piece with a garlic clove and season lightly with salt and pepper. Drizzle each piece with olive oil and bake until golden but still soft in the center, 10 minutes.\nOn a piece of garlic crostini spread a thin later of goat cheese mixture. Top with a thin slice of tenderloin, then the onion mixture and lastly dollop of creme fraiche.\n", + "ingredients_alternatives": "Rice wine vinegar: balsamic vinegar, white wine vinegar\nSoy sauce: tamari, coconut aminos\nSesame oil: grapeseed oil, sunflower oil\nPork tenderloin: chicken breast, turkey breast\nOlive oil: avocado oil, grapeseed oil\nOnions: red onions, yellow onions\nFennel: anise, coriander root\nGarlic: shallots, green onions\nThyme: rosemary, oregano\nSake: mirin, sherry\nChervil: tarragon, chives\nGoat cheese: feta cheese, buffalo mozzarella\nBread: crusty bread, ciabatta\nGarlic: shallots, green onions" + }, + { + "recipe": "Vegan Pumpkin Pie\n1 1/2 cups all-purpose flour, plus more for rolling\n1 tablespoon vegan granulated sugar\n1 tablespoon white vinegar\nFine salt\n1/2 cup unrefined virgin or extra-virgin coconut oil (packed)\n4 to 6 tablespoons ice water\nFilling:\nOne 15-ounce can pure pumpkin puree\n8 ounces silken tofu\n2/3 cup vegan granulated sugar\n2 tablespoons cornstarch\n1 teaspoon ground cinnamon\n1/2 teaspoon grated nutmeg\n1/2 teaspoon pure vanilla extract\nFine salt \nInstructions:\nFor the crust: Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-sized. Add 4 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is too powdery, pulse in an additional 1 to 2 tablespoons ice water. Turn the dough out onto a large piece of plastic wrap, pat into a 1/2-inch-thick disc and chill for at least 1 hour up to overnight.\nTo make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen). Roll the disc into a 12-inch round on a lightly floured surface or between two pieces of floured parchment paper. If the dough gets too warm, refrigerate it to firm it up. Ease the crust into a 9-inch pie plate. Fold the overhanging dough under itself, and crimp the edge as desired. Chill for 30 minutes.\nPosition an oven rack in the center of the oven, and preheat to 350 degrees F. Line the chilled pie crust with a large coffee filter or foil, and fill with pie weights. Bake until the edges are lightly golden, 20 to 25 minutes. Remove the coffee filter or foil and weights, and continue baking until the crust is lightly golden all over, 15 to 20 minutes more. Transfer to a rack, and let cool completely.\nFor the filling: Process the pumpkin puree, tofu, sugar, cornstarch, cinnamon, nutmeg, vanilla and 1/4 teaspoon salt in a food processor until completely smooth, scraping down the sides of the bowl as needed.\nPour the filling into the parbaked pie shell, and bake until firm and set, 40 to 45 minutes. Let cool completely on a rack. Chill for at least 2 hours up to overnight. Slice and serve.\n", + "ingredients_alternatives": "Flour: whole wheat flour, spelt flour, rice flour\nSugar: maple syrup, honey, agave nectar\nVinegar: apple cider vinegar, white wine vinegar\nSalt: kosher salt, Himalayan pink salt\nCoconut oil: ghee, avocado oil\nIce water: sparkling water, seltzer water\nFilling:\nPure pumpkin puree: canned pumpkin puree, homemade pumpkin puree\nSilken tofu: firm tofu, soy yogurt\nSugar: brown sugar, turbinado sugar\nCornstarch: arrowroot powder, tapioca starch\nCinnamon: ground ginger, ground cardamom\nNutmeg: ground mace, ground cloves\nVanilla extract: almond extract, coconut milk\nSalt: fine salt, sea salt" + }, + { + "recipe": "Bloody Mary Shrimp Cocktail\n6 cups water\n1 lemon, halved\n1 cup dry white wine\n1 bay leaf\n1/2 teaspoon peppercorns\nSalt\n1 bottle of your favorite vodka\n1 bottle of a good store bought Bloody Mary mix\n1 teaspoon cracked pepper\nHot sauce, to taste\nWorcestershire sauce\nOlive juice, to taste\nBamboo skewers, soaked in water for 30 to 60 minutes\nInstructions:\n1 pound large shrimp, peeled and deveined\nPlace 6 cups of water in a medium saucepan. Add lemon halves, white wine, bay leaf, peppercorns and salt, to taste. Bring to a boil and add the shrimp. Cook for 1 minute or until the shrimp turn pink. Immediately plunge shrimp into a bowl of ice water to stop the cooking process. Strain the shrimp and place into a bowl in the refrigerator until ready to use. In a large pitcher, mix 1-ounce vodka for every 6 ounces Bloody Mary mix. Season with cracked pepper, hot sauce, Worcestershire sauce, olive juice and shake. Serve in decorative glasses with skewered shrimp as garnish.\n", + "ingredients_alternatives": "Water: sparkling water, seltzer water\nLemon: lime, grapefruit\nDry white wine: chardonnay, sauvignon blanc\nBay leaf: thyme, rosemary\nPeppercorns: black pepper, pink peppercorns\nSalt: kosher salt, sea salt\nVodka: gin, rum\nBloody Mary mix: tomato juice, clam juice\nCracked pepper: paprika, cayenne pepper\nHot sauce: sriracha, Frank's RedHot\nWorcestershire sauce: soy sauce, tamari\nOlive juice: olive brine, balsamic vinegar" + }, + { + "recipe": "Peanut Brindle (Wheat Free)\n5 cups rice flour\n1 tablespoon cinnamon\n1 teaspoon baking powder\n1 teaspoon baking soda\n1 cup chopped peanuts\n1 cup honey\n1 egg\n1/2 cup peanut butter\n3/4 cup applesauce\n1/4 cup oil\n1/3 cup water\n2 1/2 teaspoons vanilla\nMelted carob for drizzling\nInstructions:\nMix dry ingredients thoroughly. Mix wet ingredients thoroughly.\nAdd wet ingredients to dry ingredients and mix until mixture is combined. Mixture will be somewhat sticky. You don't want mixture too dry.\nSeparate into two equal portions. Place one portion on sheet of waxed paper and cover with sheet of plastic wrap. Roll out dough over plastic wrap. Place into 1/2 sheet pan. Repeat with remaining portion on second 1/2 sheet pan. With ruler and paring knife, score 3 - inch squares. Spray with water; sprinkle with chopped peanuts, and spray again. Bake at 325 degrees for approximately 50 minutes.\nCool for 10 minutes.\nBreak apart where dough has been scored, then break piece in half again. Place pieces on cooling tray. Drizzle with melted carob.\n", + "ingredients_alternatives": "Rice flour: almond flour, coconut flour, oat flour\nCinnamon: nutmeg, cardamom, ginger\nBaking powder: baking soda, cornstarch\nBaking soda: baking powder, yeast\nChopped peanuts: almonds, cashews, pistachios\nHoney: maple syrup, agave nectar\nEgg: flaxseed, chia seeds\nPeanut butter: almond butter, sunflower seed butter\nApplesauce: mashed banana, pureed pear\nOil: coconut oil, olive oil, avocado oil\nWater: broth, milk, cream\nVanilla: almond extract, lemon extract, orange extract" + }, + { + "recipe": "Orange Coconut Pie - 2003 1st Place Citrus\n3 cups all-purpose flour\n1 teaspoon salt\n1 teaspoon sugar\n1 cup plus 1 tablespoon butter flavored shortening, chilled\n1/3 cup ice water\n1 tablespoon vinegar\n1 egg, beaten\n1 cup sugar\n1/3 cup cornstarch\n1/4 teaspoon salt\n1 1/2 cups water\n3 egg yolks, slightly beaten\n2 tablespoons butter\n1 teaspoon finely shredded orange peel\n1/4 cup fresh squeezed orange juice\n4 ounces cream cheese\n1/2 cup powdered sugar\n1 cup whipped topping\nWhipped Topping, garnish\nShredded coconut, garnish\nInstructions:\nPie Crust:\nChill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.\nFilling:\nIn saucepan combine sugar, cornstarch, and salt. Gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat, cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup hot mixture into yolks. Return mixture to saucepan, bring to a gentle boil. Cook and stir 2 minutes more. Remove from stove. Stir in butter, orange peel and orange juice.\nTurn into pastry shell. Refrigerate.\nMeanwhile prepare next layer by combining cream cheese and powdered sugar until well blended. Beat in the whipped topping until light and fluffy. Spread over orange filling.\nTop with whipped topping and sprinkle with shredded coconut as desired. Chill until serving.\n", + "ingredients_alternatives": "Flour: whole wheat flour, pastry flour, cake flour\nSalt: kosher salt, sea salt\nSugar: brown sugar, granulated sugar\nButter flavored shortening: unsalted butter, vegetable shortening\nIce Water: club soda, sparkling water\nVinegar: white wine vinegar, apple cider vinegar\nEgg: duck egg, quail egg\nCornstarch: tapioca starch, arrowroot powder\nSalt: Himalayan pink salt, fleur de sel\nWater: distilled water, spring water\nEgg Yolks: duck egg yolks, quail egg yolks\nButter: unsalted butter, ghee\nFinely shredded orange peel: mandarin orange peel, blood orange peel\nFresh squeezed orange juice: grapefruit juice, cranberry juice\nCream Cheese: goat cheese, feta cheese\nPowdered Sugar: confectioners' sugar, icing sugar\nWhipped Topping: heavy cream, whipping cream\nGarnish: chopped nuts, sprinkles" + }, + { + "recipe": "Pork and Rice Quesadillas with Orange Salsa\nCooking spray\n1 cup instant rice, cooked according to package directions\n2 cups diced roasted pork loin\n1 (15-ounce) can black beans, drained\n1 cup chopped arugula leaves\n1 cup shredded Monterey Jack cheese\n1/2 cup diced oil-packed sun-dried tomatoes\n6 burrito-size flour tortillas, regular or flavored\n1 recipe Orange Salsa, recipe follows\n1 (11-ounce) can Mandarin oranges, drained and chopped\n1/4 cup diced red bell pepper\n2 tablespoons freshly chopped scallions\n2 tablespoons freshly chopped cilantro leaves\n1 tablespoon fresh lemon juice\n1/2 teaspoon ground cumin\nSalt and freshly ground black pepper\nInstructions:\nCoat a stove-top griddle with cooking spray and set over medium-high heat to preheat.\nIn a large bowl, combine rice, pork, beans, arugula, cheese, and tomatoes. Mix well to combine.\nArrange tortillas on a flat surface. Top 1 side of the tortillas with pork mixture. Fold the other side over to cover filling. Transfer quesadillas to hot pan and cook 2 to 3 minutes per side, until golden brown and cheese melts. Serve with orange salsa.\nCombine all ingredients in a medium bowl and toss to combine.\nYield: 4 servings\n", + "ingredients_alternatives": "Cooking spray: nonstick cooking spray\nRice: brown rice, quinoa, wild rice\nRoasted pork loin: chicken breast, turkey breast, beef sirloin\nBlack beans: kidney beans, chickpeas, cannellini beans\nArugula: spinach, kale, lettuce\nMonterey Jack cheese: cheddar cheese, mozzarella cheese\nOil-packed sun-dried tomatoes: cherry tomatoes, grape tomatoes, diced tomatoes\nFlour tortillas: whole wheat tortillas, corn tortillas\nOrange salsa: mango salsa, pineapple salsa, strawberry salsa\nMandarin oranges: tangerines, clementines, satsumas\nRed bell pepper: yellow bell pepper, green bell pepper, jalapeno peppers\nScallions: green onions, shallots, spring onions\nCilantro leaves: parsley, basil, dill\nLemon juice: lime juice, grapefruit juice, apple cider vinegar\nCumin: coriander, paprika, cayenne pepper\nSalt and black pepper: Himalayan pink salt, smoked paprika, chili powder" + }, + { + "recipe": "Spinach, Walnut and Golden Raisin Pesto Pasta with Italian Chicken Sausage\n4 chicken Italian sausage links\n2 cloves garlic\n1 pound farfalle pasta \n1 cup toasted walnut halves \n3 cups baby spinach \n2 cups fresh basil \n1 cup grated Pecorino-Romano or Parmesan \n3/4 cup extra-virgin olive oil \n1/4 cup golden raisins \n1 teaspoon kosher salt, plus more if needed\n1/2 teaspoon freshly cracked black pepper, plus more if needed\nZest and juice from 1 lemon \nInstructions:\nPreheat a grill or grill pan to medium-high heat. Grill the sausages, covered with a medium heatproof bowl, until nice and charred and no longer pink on the inside, flipping once, 6 to 8 minutes per side. Transfer to a cutting board, let cool slightly, then slice on the bias. Set aside.\nMeanwhile, bring a large pot of water to a boil. Poach the garlic cloves in the boiling water for 5 minutes, then transfer them with a slotted spoon to a food processor. Add the pasta to the boiling water and cook to al dente according to the package directions.\nMeanwhile, add the walnuts to the food processor with the garlic and pulse until chopped, about 8 times. Add the spinach, basil, cheese, olive oil, raisins, salt, pepper and lemon zest and juice. Pulse about 10 times, until combined but still rustically chopped. Season with additional salt and pepper if needed.\nHeat a large skillet over medium heat. Using a spider, add the pasta to the skillet. Add the spinach pesto and toss to combine. Heat until warmed through. Season to taste if necessary and serve immediately topped with grilled sausage slices.\n", + "ingredients_alternatives": "Chicken Italian sausage: Andouille sausage, Chorizo sausage\nGarlic: Shallots, green onions\nPasta: Rotini, fusilli, penne\nWalnuts: Almonds, hazelnuts\nSpinach: Kale, arugula\nBasil: Cilantro, parsley\nCheese: Parmesan, Pecorino Romano\nOlive oil: Avocado oil, grapeseed oil\nRaisins: Dried cranberries, cherries\nSalt: Sea salt\nPepper: Black pepper\nLemon: Lemon juice, lime juice" + }, + { + "recipe": "Scalloped Potatoes and Ham\n4 tablespoons (1/2 stick) butter, plus extra for greasing dish\n1/2 yellow onion, diced \n1/3 cup all-purpose flour \n1 1/2 cups half-and-half \n1 1/2 cups milk \nFreshly ground black pepper\n2 pounds russet potatoes, washed thoroughly \n3 cups diced cooked ham \n2 cups grated Monterey Jack cheese \nChopped fresh parsley, for sprinkling, optional\nInstructions:\nPreheat the oven to 375 degrees F.\nAdd the butter and onions to a large skillet over medium heat and saute until starting to soften, 3 to 4 minutes. Sprinkle the flour over the onions and whisk them together. Continue cooking the onion/flour mixture until golden brown, about 2 minutes. Stir in the half-and-half and milk and whisk around, allowing the mixture to thicken; this will take 3 to 4 minutes. Add some pepper, stir the sauce, reduce the heat and keep warm.\nSlice the potatoes really thin using a mandolin or a really sharp knife, the thinner the better. Generously butter a 2-quart baking dish, then add half the sliced potatoes and half the diced ham. Sprinkle on half the cheese then pour on half the sauce from the skillet. Repeat with the rest of the ingredients, ending with a layer of cheese and sauce. Sprinkle extra pepper on top.\nCover the dish with foil and bake it for 40 minutes, then remove the foil and bake until the cheese is golden brown and the sauce is bubbling, an additional 20 to 30 minutes. Sprinkle with chopped parsley if desired and serve it up.\n", + "ingredients_alternatives": "Butter: unsalted butter, coconut oil\nOnion: red onion, scallions, shallots\nFlour: whole wheat flour, all-purpose flour\nHalf-and-half: heavy cream, whole milk\nMilk: almond milk, soy milk\nPepper: pink peppercorns, smoked paprika\nPotatoes: sweet potatoes, yams\nHam: prosciutto, serrano ham\nCheese: cheddar cheese, goat cheese" + }, + { + "recipe": "Updated Tuna Casserole I\n2 large portobellos\nSalt and pepper\nPat of butter\n1 cup Sauteed crispy and diced bacon\n1/2 cup sliced shallots\n1 cup thinly sliced red bliss potatoes\nFresh thyme\n1 1/2 pounds yellowfin tuna, cubed\n1 cup sliced and blanched green beans\n1/2 cup parsley\n1 cup bread crumbs\n2 cups heavy cream\n3 egg yolks\n1/2 cup crushed potato chips\nInstructions:\nPreheat oven to 350 degrees F.\nBake the mushrooms for 10 minutes after seasoned with salt, pepper and a dab of butter, reserve. Cook the bacon with sliced shallots until the bacon is crispy, reserve. Spread the potatoes in the bottom of a casserole dish. Add salt, pepper, and thyme. Add the cubed tuna. Add the bacon and shallots and blanched green beans. Add the mushrooms. Sprinkle parsley and breadcrumbs over dish. Mix heavy cream and egg yolks until well blended and add. Top with crushed potato chips. Bake for 45 minutes.\n", + "ingredients_alternatives": "Portobello mushrooms: shiitake mushrooms, oyster mushrooms\nButter: ghee, coconut oil\nBacon: pancetta, prosciutto\nShallots: scallions, spring onions\nRed bliss potatoes: Yukon gold potatoes, new potatoes\nThyme: rosemary, oregano\nTuna: salmon, swordfish\nGreen beans: haricot verts, snap peas\nParsley: cilantro, basil\nBreadcrumbs: panko breadcrumbs, crushed crackers\nHeavy cream: half-and-half, whole milk\nEgg yolks: duck eggs, goose eggs\nCrushed potato chips: crushed tortilla chips, crushed cornflakes" + }, + { + "recipe": "Hot Browns\n6 ounces Mornay Sauce, recipe follows\n4 ounces slow roasted turkey breast, thinly sliced \n4 toast points, made from toasted Italian white bread \n1 ounce Cheddar, shredded \n2 strips applewood smoked bacon, cooked \n2 slices vine-ripe beefsteak tomatoes, cut into half moons\n1 pinch paprika \n1 pinch freshly chopped parsley\n8 ounces unsalted butter\n1/2 small onion, finely diced \n1 cup all-purpose flour, plus more if needed\n8 cups whole milk \n1 cup chicken broth \n1 teaspoon dry mustard \n1 teaspoon Worcestershire sauce \n1 teaspoon powdered chicken stock base \n1/4 teaspoon poultry seasoning \n1 pinch garlic salt \n1 pinch ground nutmeg \n1 pinch ground white pepper \n1 bay leaf \n1/2 cup cornstarch \n8 ounces cheese mix, equal parts shredded Cheddar, Swiss and American cheese\n1/2 cup shredded Parmesan\nInstructions:\nPreheat the oven to 350 degrees F.\nLadle 3 ounces of the Mornay Sauce in the center of an oven-proof dinner plate. Place the turkey on top of the sauce, and cover with the remaining 3 ounces of Mornay Sauce. Garnish with toast points at four corners of the plate, meeting the edge of the sauce. Sprinkle with the cheese to cover the sauce and lay the bacon as an \\X\\ across the top in the middle.\nPlace in the oven until hot and bubbling, 8 to 10 minutes. Remove from the oven and place the tomato slices between the toast points. Sprinkle with the paprika and chopped parsley and serve.\nIn a large saute pan set over medium-low heat, melt the butter and add the onions, saute until translucent. Slowly add the flour and continue to cook, being careful not to thicken it too much. Once the mixture reaches a very light golden brown, remove from the heat and set aside until ready to add to the sauce.\nIn a separate large saucepan set over low heat, add the milk, broth, mustard, Worcestershire, stock, poultry seasoning, garlic salt, nutmeg, white pepper and bay leaf. Cook until the mixture comes to a gentle simmer. Add the roux slowly, one spoonful at a time, while whisking continually until you achieve the desired consistency.\nIn separate container, add 1/2 to 3/4 cup water to the cornstarch to make a slurry. Add the slurry to the sauce mixture and whisk. Add the cheese mix and the Parmesan to the sauce and stir until smooth and thick. \n", + "ingredients_alternatives": "Mornay Sauce: bechamel sauce, cream sauce, béchamel sauce\nTurkey Breast: chicken breast, pork tenderloin, beef sirloin\nToast Points: croutons, crostini, bread cubes\nCheddar: mozzarella, provolone, colby cheese\nBacon: prosciutto, serrano ham, pancetta\nTomatoes: bell peppers, eggplant, zucchini\nPaprika: cumin, coriander, caraway seeds\nParsley: basil, oregano, thyme\nUnsalted Butter: ghee, coconut oil, olive oil\nOnion: scallions, shallots, leeks\nFlour: all-purpose flour, whole wheat flour, pastry flour\nMilk: heavy cream, half-and-half, evaporated milk\nChicken Broth: vegetable broth, beef broth, fish broth\nDry Mustard: dijon mustard, whole grain mustard, honey mustard\nWorcestershire Sauce: soy sauce, tamari, fish sauce\nPowdered Chicken Stock Base: bouillon cube, chicken broth concentrate, instant chicken broth\nPoultry Seasoning: pizza seasoning, Italian seasoning, curry powder\nGarlic Salt: onion salt, garlic powder, granulated garlic\nGround Nutmeg: ground cinnamon, ground ginger, ground cardamom\nGround White Pepper: black pepper, white pepper, pink peppercorns\nBay Leaf: thyme, rosemary, oregano\nCornstarch: arrowroot powder, tapioca starch, potato starch\nCheese Mix: shredded cheese blend, cheese powder, cheese dust\nShredded Parmesan: grated Parmesan, Parmesan cheese flakes, Parmesan cheese crumbles" + }, + { + "recipe": "Turkey, Kale and Oat Meatballs with Quick Tomato Sauce\n1/2 cup quick-cooking rolled oats\n6 ounces kale, stems removed and leaves roughly chopped (about 4 packed cups) \n6 ounces kale, stems removed and leaves roughly chopped (about 4 packed cups)\n4 cloves garlic, finely minced\n1 large yellow onion, roughly chopped\n1 large egg\n1/2 cup grated Parmesan\n1/4 cup skim milk\nKosher salt and freshly ground black pepper\n1 pound 99 percent fat-free ground turkey\n2 tablespoons extra-virgin olive oil\nOne 28-ounce can no-salt-added crushed tomatoes\n2 sprigs oregano\nPinch of crushed red pepper flakes\n12 ounces whole-wheat angel hair pasta\nInstructions:\nPulse the oats in a food processor until coarsely ground. Add the kale, 1 teaspoon of the minced garlic and 1/4 cup of the chopped onion, and pulse until finely chopped and the texture is crumbly. Add the egg, 2 tablespoons of the Parmesan, milk, 3/4 teaspoon salt and 1/4 teaspoon pepper, and pulse until just combined. Transfer the mixture to a large mixing bowl, add the turkey and mix with your hands until well combined. Cover with plastic wrap, and refrigerate for 30 minutes.\nMeanwhile, bring a large pot of water to a boil.\nHeat the oil in a large, straight-sided skillet or Dutch oven over medium-high heat. Add the remaining onions and 1/4 teaspoon salt, and cook, stirring occasionally, until softened and lightly browned in spots, 6 to 8 minutes. Add the remaining garlic, and cook until softened, stirring constantly, about 30 seconds. Add the tomatoes, 1 1/2 cups water, 2 tablespoons of the remaining Parmesan, oregano, 1 teaspoon salt and the red pepper flakes. Stir to combine, and bring to a simmer. Cover, reduce the heat and simmer for 10 minutes.\nMeanwhile, remove the turkey and kale mixture from the refrigerator. Shape level tablespoonfuls into round meatballs (about 36), and place on a rimmed baking sheet.\nRemove the lid from the sauce. Use a metal spatula or 2 spoons to add the meatballs, one at a time, to the simmering sauce in a single layer. Cook, covered, until the meatballs are cooked through, about 15 minutes. Turn off the heat, and let the mixture sit, covered, for 5 minutes. Discard the oregano.\nMeanwhile, cook the pasta in the boiling water according to package directions. Drain well.\nTo serve, divide the pasta among 6 plates or bowls. Top each serving with 7 meatballs and 1/2 cup tomato sauce. Sprinkle with the remaining Parmesan.\n", + "ingredients_alternatives": "Quick-cooking rolled oats: steel-cut oats, instant oats\nKale: spinach, chard, collard greens\nGarlic: shallots, scallions\nOnion: red onion, yellow onion\nEgg: duck egg, goose egg\nParmesan: grana padano, fontina cheese\nSkim milk: almond milk, soy milk\nTurkey: chicken breast, tofu\nOlive oil: avocado oil, grapeseed oil\nCrushed tomatoes: canned diced tomatoes, canned crushed tomatoes\nOregano: thyme, rosemary\nRed pepper flakes: cayenne pepper, paprika" + }, + { + "recipe": "Pinzimonio\n2 carrots, cut into strips\n1 small sweet red onion, cut into strips\n1 red bell pepper, cut into strips\n3 tablespoons extra-virgin olive oil\n3 tablespoons balsamic vinegar\nInstructions:\nArrange the carrots, onions and bell peppers on a plate. Mix together the olive oil and vinegar in a small bowl and serve with the vegetables.\n", + "ingredients_alternatives": "Carrots: thinly sliced zucchini or summer squash\nOnion: yellow onion, scallions\nRed bell pepper: padrón peppers, roasted red peppers\nOlive oil: avocado oil, grapeseed oil\nBalsamic vinegar: apple cider vinegar, white wine vinegar" + }, + { + "recipe": "Shrimp Mango Lettuce Cups\nZest of 1 lemon and juice of 1/2 lemon\n1 clove garlic, grated \n1/2 cup olive oil \nHandful fresh cilantro, chopped \n24 cooked jumbo shrimp, chilled \n2 avocados, cut into large chunks \n1 mango \n1/2 small red onion, thinly sliced \nKosher salt and freshly ground black pepper\n6 Bibb or butter lettuce cups \nMinced fresh chives, for serving \nInstructions:\nIn a medium bowl, combine the lemon zest and juice and garlic. Add the olive oil and cilantro, then whisk until it's all mixed together.\nPlace the shrimp in a bowl, pour in half of the lemon-cilantro dressing and stir to coat. Place in the fridge to marinate for 20 minutes or up to a couple hours.\nAdd the avocado to the bowl with the rest of the dressing.\nDice up the mango: Slice off both halves around the pit, score the flesh inside the skin and invert the skin to pop out the good stuff. Then, slice off the mango pieces so they fall into the bowl with the avocado. Add the red onion and some salt and pepper and gently mix it all together.\nTo serve, arrange 4 shrimp in the center of each lettuce leaf and spoon the mango-avocado salad on top. Sprinkle chives over the top to make 'em extra pretty.\n", + "ingredients_alternatives": "Lemon zest: orange zest, lime zest\nGarlic: shallots, green onions\nOlive oil: avocado oil, grapeseed oil, walnut oil\nCilantro: parsley, basil, dill\nJumbo shrimp: scallops, lobster, crab\nAvocados: mangoes, pineapples, papayas\nRed onion: yellow onion, scallions, leeks\nChives: parsley, basil, dill" + }, + { + "recipe": "Green Bean and Kale Caesar Salad\n4 ounces crusty white bread, cut into 1/2-inch cubes (about 2 cups)\n1/4 cup plus 1 tablespoon extra-virgin olive oil\nKosher salt and freshly ground pepper\n2 pounds green beans, trimmed\n4 anchovy fillets (packed in oil)\n2 tablespoons red wine vinegar\n1 tablespoon fresh lemon juice\n1 clove garlic, roughly chopped\n2 tablespoons grated parmesan cheese, plus more for topping\n1 1/2 teaspoons dijon mustard\n4 cups baby kale\n2 tablespoons salted roasted pepitas\nInstructions:\nPreheat the oven to 400˚. Toss the bread pieces on a baking sheet with 1 tablespoon olive oil, a pinch of salt and a few grinds of pepper. Roast, tossing halfway through, until browned and crisp, 15 to 20 minutes.\nMeanwhile, bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add the green beans to the boiling water and cook until bright green and just tender, 4 to 6 minutes. Drain and transfer to the ice water to cool completely. Drain again and transfer to a paper towel\\u2013lined baking sheet; pat dry. \nMake the dressing: Puree the anchovies, vinegar, lemon juice, garlic, parmesan and mustard in a blender, scraping down the sides with a rubber spatula, until smooth. With the machine running, slowly drizzle in the remaining ¼ cup olive oil and blend until combined. Season with salt and pepper.\nCombine the green beans, kale and half each of the croutons and pepitas in a large bowl. Add the dressing and toss to coat; season with salt and pepper. Transfer to a serving dish and top with the remaining croutons and pepitas; sprinkle with more parmesan.\n", + "ingredients_alternatives": "Bread: baguette, ciabatta, focaccia\nOlive oil: avocado oil, grapeseed oil, walnut oil\nKosher salt: sea salt\nFreshly ground pepper: black pepper\nGreen beans: broccoli, asparagus, brussels sprouts\nAnchovy fillets: salmon fillets, tuna fillets\nRed wine vinegar: apple cider vinegar, balsamic vinegar\nLemon juice: lime juice, grapefruit juice\nGarlic: shallots, green onions\nParmesan cheese: pecorino Romano, asiago cheese\nDijon mustard: whole wheat mustard, spicy mustard\nPepitas: sunflower seeds, pumpkin seeds" + }, + { + "recipe": "Tacos de Mero: Halibut Tacos\n1 pound halibut fillets\nLemon pepper seasoning\n12 (6-inch) corn tortillas\n1 cup chopped cabbage\n1/2 cup creamy avocado sauce, recipe follows\n1 avocado\n2 green onions, chopped\n1 to 2 cloves garlic, chopped\n1 cup sour cream\n2 cups mayonnaise\n1 teaspoon green habanero sauce\n1 teaspoon apple cider vinegar\n1 teaspoon lemon pepper\nInstructions:\nSpray a grill or charcoal broiler with pan coating. Season the fillets with lemon pepper and cook for approximately 15 minutes, turning once. Fillets should be white throughout and flaky, but not overcooked. Place 1/4 pound halibut over 3 heated tortillas. Add 1/4 cup cabbage and top with 2 ounces of creamy avocado sauce. Repeat the process for remainder of ingredients.\nTo make creamy avocado sauce: Mix all of the ingredients together in a medium sized bowl.\n", + "ingredients_alternatives": "Halibut: salmon, tilapia, cod\nLemon pepper seasoning: paprika, cumin, coriander\nCorn tortillas: flour tortillas, whole wheat tortillas\nChopped cabbage: shredded lettuce, spinach, kale\nCreamy avocado sauce: Greek yogurt, sour cream, mayonnaise\nAvocado: mango, pineapple, kiwi\nGreen onions: scallions, chives, leeks\nGarlic: shallots, onions, ginger\nSour cream: plain Greek yogurt, cottage cheese\nMayonnaise: hummus, tahini, cashew cream\nGreen habanero sauce: hot sauce, sriracha, harissa\nApple cider vinegar: balsamic vinegar, white wine vinegar, rice vinegar\nLemon pepper: lemon juice, lime juice, grapefruit juice" + }, + { + "recipe": "Baked Quinoa Casserole with Peruvian Potatoes and Cheese\n2 tablespoons olive oil\n2 leeks, white part only, cleaned and sliced\n2 cloves garlic, peeled and diced\n1 green bell pepper, diced\n1 red bell pepper, diced\n4 eggs\n3/4 cup low-fat milk\n1 cup quinoa, cooked\n1 1/2 cups grated smoked cheddar cheese\n1 pound Peruvian potatoes, unpeeled, diced and steamed\nSalt and pepper to taste\n1 teaspoon thyme leaves\nInstructions:\nPreheat oven to 350 degrees F. Oil a 2-quart gratin dish.\nIn a saute pan over medium heat, heat olive oil and add leeks. Saute, stirring, until they become tender, about 5 minutes. Add the garlic and continue to cook, stirring, for another minute. Add the peppers and cook, covered, for 5 to 10 more minutes, until peppers are tender, yet crisp. Remove pepper mixture for the heat.\nIn a bowl, beat eggs and milk. Stir in the quinoa and add cheese, potatoes, pepper mixture, salt, pepper and thyme. Pour into the prepared baking dish and bake for about 35 to 45 minutes, until the top is golden brown. Let mixture rest about 5 minutes before serving\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil\nLeeks: onions, scallions\nGarlic: shallots, green onions\nGreen bell pepper: jalapeno, serrano pepper\nRed bell pepper: pimiento, Anaheim pepper\nEggs: tofu, tempeh\nMilk: almond milk, soy milk\nQuinoa: brown rice, barley\nSmoked cheddar cheese: goat cheese, feta cheese\nPeruvian potatoes: sweet potatoes, yams\nSalt and pepper: sumac, paprika\nThyme leaves: oregano, rosemary" + }, + { + "recipe": "Curried Popcorn\n1 cup popcorn kernels\n2 tablespoons mild curry powder\n2 teaspoons Creole seasoning\n4 tablespoons melted butter\nInstructions:\nPop the popcorn according to package directions. Place the popped corn in a large brown paper bag. Add the curry powder, Creole seasoning and butter. Shake to coat.\n", + "ingredients_alternatives": "Popcorn kernels: quinoa, brown rice, chickpeas\nCurry powder: cumin, coriander, turmeric\nCreole seasoning: paprika, oregano, thyme\nButter: coconut oil, ghee, olive oil" + }, + { + "recipe": "Chocolatini\n1 1/4 ounces kahlua\n1 1/4 ounces dark creme de cocoa\n1/2-ounce vanilla vodka\nInstructions:\nShake all ingredients with ice in a cocktail shaker.\n", + "ingredients_alternatives": "Kahlua: coffee liqueur, Baileys Irish Cream\nCreme de Cocoa: dark chocolate liqueur, Kahlúa\nVanilla Vodka: vanilla extract, pure vanilla essence" + }, + { + "recipe": "Gaufrette Potatoes\n2 large Idaho potatoes\nOil, for deep frying\nSalt\nInstructions:\nSlice the potatoes about 1/16-inch thick on a mandoline, using the waffle blade and turning the potato 1/4 turn after each cut.\nPut the slices immediately into cold water and keep there until you are ready to fry them. Drain and pat dry.\nDeep fry at 375 degrees until browned and crisp. Drain on a towels and salt generously.\n", + "ingredients_alternatives": "Potatoes: sweet potatoes, yams, plantains\nOil: vegetable oil, canola oil, peanut oil" + }, + { + "recipe": "Cock-a-Leekie Soup\n6 pitted prunes\n4 teaspoons Scotch\nOne 3 1/2 pound free-range chicken, cut into 8 pieces\n1 teaspoon kosher salt plus more to taste\nFreshly ground black pepper, to taste\n4 tablespoons unsalted butter\n6 medium leeks, (light green and white only), halved and cut into 1/2 inch slices\n10 sprigs flat-leaf parsley \n3 sprigs fresh thyme\n1 bay leaf\n5 cups chicken broth, homemade canned low-sodium\nInstructions:\nIn a small bowl combine the prunes with the Scotch and 2 tablespoons of water and set aside. Season the chicken with 1 teaspoon of the salt and the pepper. Place a large Dutch oven or soup pot over medium heat and melt 2 tablespoons of the butter. Saute the chicken on each side until well-browned, about 10 minutes. Transfer the chicken to a plate, and pour off any fat left in the pan. Add the remaining butter to the pan, saute the leeks over medium-low until tender, about 25 minutes. Tie the parsley, thyme, and bay leaf with a piece of kitchen twine. Add the herb bundle, the chicken and the broth to the pot. Bring to a boil, and then lower the heat to maintain a gentle simmer. Cover and cook the soup for until the chicken is cooked through and tender, about 25 minutes. Remove the chicken, set aside to cool slightly. Remove the herb bundle and discard. Skim any fat from the surface of the soup with a spoon or ladle, if needed. Remove the chicken meat from the bones and cut into 1-inch chunks. Add the chicken cubes, the prunes, and their liquid to the soup. Season with salt and pepper. Simmer for 2 minutes. To serve divide the soup evenly among 6 warm soup bowls.\n", + "ingredients_alternatives": "Prunes: raisins, dates\nScotch: bourbon, whiskey\nChicken: turkey, duck\nKosher salt: sea salt\nBlack pepper: white pepper\nButter: ghee, coconut oil\nLeeks: onions, scallions\nParsley: cilantro, basil\nThyme: rosemary, oregano\nBay leaf: star anise, allspice" + }, + { + "recipe": "Claire's Croque Madame\n1 tablespoon butter\n1 tablespoon all-purpose flour\n1 cup milk* (See Cook's Note)\nSalt\nPinch grated cayenne\n3/4 cup grated Gruyere cheese\n6 super thin slices black forest ham\n2 croissants, sliced in half and lightly toasted in oven\n2 large farm fresh eggs\n2 tablespoons water\n2 teaspoons Dijon mustard\nChopped parsley leaves or chives, for garnish\nInstructions:\nSauce: Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook, keeping it light in color, about 1 to 2 minutes. Whisk in the milk and bring to a boil, then lower the heat to a simmer. Season the sauce with salt, to taste, and cayenne and continue to cook just until thick enough to coat the back of a spoon, about 3 minutes. Stir in cheese and set aside. Preheat oven to 400 degrees F. On an aluminum foil lined sheet tray, heat the ham and toast croissants. Melt 1 tablespoon of butter in a medium nonstick skillet over medium-high heat. Add the eggs and water and cover with a lid to steam eggs over easy. Top each bottom slice of toasted croissant with a teaspoon of Dijon, then 3 slices of hot ham and 1 over easy egg. Spoon the cheese sauce over the egg and leave somewhat open faced, by putting the top piece of the croissant on the side. Garnish with parsley or chives, and serve.\n", + "ingredients_alternatives": "Butter: unsalted butter, ghee\nFlour: whole wheat flour, all-purpose flour\nMilk: almond milk, soy milk, coconut milk (Note: substitute with regular milk for a dairy version)\nCayenne: red pepper flakes, paprika\nGruyere cheese: cheddar cheese, goat cheese\nBlack forest ham: prosciutto, serrano ham\nCroissants: baguette slices, ciabatta rolls\nEggs: duck eggs, quail eggs\nWater: sparkling water, seltzer water\nDijon mustard: whole grain mustard, spicy brown mustard" + }, + { + "recipe": "Salcicce Arrabbiata\n2 tablespoons minced garlic\n1 red onion, diced\n2 tablespoons olive oil\n2 red bell peppers, julienned\n4 cups cooked, sliced spicy Italian sausage\n2 1/2 cups marinara sauce (house-made or high quality store-bought)\n2 cups cooked penne pasta, cooked al dente\nSalt and freshly ground black pepper\nInstructions:\nIn a skillet over medium heat, saute the garlic and onion in olive oil until translucent. Add the red bell peppers and cook until soft. Add the sausage and marinara. Bring to a boil. Toss the penne in the marinara until coated. Add salt and pepper, to taste, and serve.\n", + "ingredients_alternatives": "Garlic: shallots, scallions, leeks\nOnion: yellow onion, white onion, Vidalia onion\nOlive oil: avocado oil, grapeseed oil, walnut oil\nRed bell peppers: orange bell peppers, yellow bell peppers, green bell peppers\nItalian sausage: chorizo, bratwurst, Knockwurst\nMarinara sauce: tomato sauce, Arrabbiata sauce, puttanesca sauce\nPasta: whole wheat pasta, brown rice pasta, quinoa pasta" + }, + { + "recipe": "Chile Relleno with Ground Turkey and Salsa Roja\n4 plum tomatoes, halved\n1 yellow onion, half sliced and the other half finely diced\n2 cloves garlic, minced, plus 1 whole clove, smashed\n1 small bunch cilantro, stems and leaves separated\n1/2 dried pasilla chile\n2 1/2 cups chicken stock\n3 tablespoons extra-virgin olive oil\n1 cup water\nKosher salt and freshly ground black pepper\n1/2 cup long grain rice, rinsed\n4 poblanos\n2 1/2 cups canola oil, plus more for cooking\n1/2 pound ground turkey\n1/4 teaspoon ground cumin\n1 teaspoon tomato paste\n1/2 cup canned black beans, drained and rinsed\n8 slices Oaxaca cheese\n4 large eggs, separated\n2 tablespoons cornstarch\n1 cup plus 2 tablespoons all-purpose flour\n1 small jalapeño, thinly sliced\n1/4 cup crumbled queso fresco\nInstructions:\nTo make the salsa roja, add the tomatoes, sliced onions, smashed garlic, cilantro stems, pasilla chile and 2 cups of the chicken stock to a saucepan. Turn the heat to medium-high and bring to a boil. Reduce the heat and simmer until softened, about 20 minutes.\nTransfer to a blender and reserve the pan. Blend the sauce until smooth. Add 2 tablespoons of the olive oil to the saucepan and transfer the sauce back into the pan. Bring the sauce to a boil, then reduce to a simmer on medium heat and cook until reduced and thickened, 15 to 20 minutes.\nMeanwhile, add the water, the remaining 1 tablespoon olive oil and salt to taste to a small saucepan. Bring to a boil and add the rice. Bring back to a boil, then cover and reduce to a simmer and cook until tender, about 15 minutes. Fluff with a fork, then set aside.\nPut the poblano peppers onto an open flame on the stovetop and char until black on all sides, turning occasionally, 5 to 6 minutes. Transfer to a bowl and cover with plastic wrap to steam until the skin pulls away, about 10 minutes. Using a clean kitchen towel, gently remove the skin from the pepper, being careful not to break the flesh. Cut a slit lengthwise down the center of one side of the pepper and remove the seeds and ribs.\nHeat a large saute pan with a little canola oil. Add the ground turkey and cook, breaking it up with a spoon, until it starts to brown, 2 to 3 minutes. Add the diced onions and cumin and cook for another 2 to 3 minutes. Add the minced garlic and tomato paste and cook for 1 minute. Add the remaining 1/2 cup chicken stock and reduce by half. Season with salt and pepper. Transfer to a large bowl and add the beans and cooked rice. Toss to combine, then spread onto a sheet tray to lightly cool for 10 minutes.\nFill each pepper with 2 slices of Oaxaca cheese and some of the filling. Be careful not to overfill the peppers. Secure with toothpicks and season the exterior of the peppers with salt.\nPlace the egg whites into one large bowl and the yolks into another. Whip the egg whites with a hand mixer until fluffy and they form stiff peaks. Add 1/4 teaspoon salt and whip for another 30 seconds. Beat the egg yolks until the volume doubles, 1 to 2 minutes. Sprinkle the cornstarch and 2 tablespoons of the flour into the whipped egg whites, and then pour in the beaten egg yolks. Gently whisk by hand to combine. The consistency should be light \\u2013 if you use a hand mixer you risk deflating the mixture.\nHeat a large cast-iron pan over medium-high heat. Add the canola oil and heat until it shimmers. Test the oil by dropping a small amount of the batter into the pan.\nSpread the remaining 1 cup flour onto a sheet tray. Dredge the stuffed peppers in the flour, shaking off any excess, then dip into the egg batter. Lay the peppers into the oil and fry until golden brown, turning on all sides, 4 to 5 minutes. Remove from the pan and carefully take out the toothpicks.\nTo serve, spoon some of the salsa roja onto the bottom of each plate. Place the fried chile over the top. Garnish with jalapeño, queso fresco and cilantro leaves.\n", + "ingredients_alternatives": "Tomatoes: bell peppers, eggplant, zucchini\nOnion: red onion, scallions, leeks\nGarlic: shallots, green onions\nCilantro: parsley, basil, dill\nChile: ancho chile, guajillo chile, chipotle chile\nStock: vegetable broth, chicken broth, fish broth\nOlive oil: avocado oil, grapeseed oil, walnut oil\nWater: white wine, apple cider vinegar, sparkling water\nRice: brown rice, wild rice, quinoa\nPoblano: bell peppers, jalapenos, Anaheim peppers\nCanola oil: grapeseed oil, sunflower oil, sesame oil\nTurkey: chicken, beef, pork\nCumin: coriander, paprika, oregano\nTomato paste: tomato sauce, tomato puree, tomato juice\nBlack beans: kidney beans, chickpeas, lentils\nCheese: mozzarella, feta, goat cheese\nEggs: duck eggs, quail eggs, chicken eggs\nCornstarch: arrowroot powder, tapioca flour, potato starch\nFlour: whole wheat flour, all-purpose flour, bread flour\nJalapeño: serrano chile, habanero chile, Thai chili" + }, + { + "recipe": "Bosnian-Style Gulash\n10 pounds beef chuck roll\n2 pounds onions\n2 tablespoons olive oil\n1 tablespoon minced garlic \n2 cups tomato sauce \n2 tablespoons tomato paste \n1/2 gallon beef broth \n1 cup chopped fresh parsley\n1 tablespoon fine salt \n1 tablespoon ground black pepper \n1 tablespoon all-purpose seasoning, such as Vegeta\n3 tablespoons all-purpose flour \nInstructions:\nPreheat the oven to 300 degrees F.\nCut the beef into small cubes. Chop the onions and add to a large pot with the olive oil, garlic, tomato sauce and tomato paste and cook over medium heat for 10 minutes. Add the cubed beef and cook for 15 minutes. Add the beef broth, parsley, salt, pepper and all-purpose seasoning. Transfer to the oven and cook for about 3 hours. Once finished, whisk in the flour until combined.\n", + "ingredients_alternatives": "Beef chuck roll: brisket, short ribs, chuck roast\nOnions: yellow onions, red onions, scallions\nOlive oil: avocado oil, grapeseed oil, walnut oil\nMinced Garlic: shallots, green onions\nTomato Sauce: marinara sauce, pizza sauce\nTomato Paste: tomato puree, tomato concentrate\nBeef Broth: chicken broth, vegetable broth\nChopped Fresh Parsley: cilantro, basil, dill\nFine Salt: kosher salt, sea salt\nGround Black Pepper: black pepper, white pepper\nAll-purpose Seasoning: Italian seasoning, herbes de Provence, curry powder\nAll-purpose Flour: whole wheat flour, all-purpose flour, rice flour" + }, + { + "recipe": "Creamy White Bean and Leek Pot Pie\n2 tablespoons unsalted butter (28 grams)\n4 to 5 leeks, cleaned and cut into 2-centimeter (1-inch) rounds\nKosher salt\nFreshly ground black pepper\n3 garlic cloves, thinly sliced\n2 teaspoons finely chopped sage\n1 1/2 teaspoons finely chopped thyme\nTwo 540-milliliter/18.25-ounce each cans white kidney beans, drained and rinsed\n1/4 cup flour\n4 cups low-sodium chicken or vegetable broth (1 liter)\n1 1/2 cups frozen peas\n3 tablespoons sour cream\nJuice of 1/2 to 1 lemon\n2 cups flour (170 grams), plus more for dusting\n1 tablespoon plus 2 teaspoons baking powder (25 grams)\n1 teaspoon kosher salt (4 grams)\n1/4 teaspoon garlic powder\n1/4 cup cold unsalted butter, cut into pats (56 grams)\n1 cup grated white Cheddar cheese (120 grams)\n1 1/4 cups buttermilk (300 milliliters)\nMelted butter, for brushing\nInstructions:\nFor the stew: Melt butter in a large skillet over medium. Add the leeks to the pot and season with salt and pepper. Cook, stirring frequently, for 5 to 6 minutes, or until the leeks start to soften and turn golden brown. Stir in the garlic, sage and thyme and cook for 1 minute.\nStir in the beans then sprinkle over the flour and mix well to combine. Slowly pour in the broth, turn the heat up to medium-high and bring to a boil. Reduce the heat to low and simmer for 20 minutes, or until thickened and the leeks are very tender. Add the frozen peas, sour cream and lemon juice to taste. Set aside to cool slightly.\nWhile the stew cools, make the buttermilk biscuits: Whisk together the flour, baking powder, salt and garlic powder in a large bowl. Add in the butter and cut or snap it into the flour until the pieces of butter are about the size of a pea. Stir in the grated cheese and make a well in the center. Pour in the buttermilk and gently mix until a shaggy dough forms. Turn the dough out onto a lightly floured work surface and bring the dough together. Press it out into a 2-centimeter (1-inch) thick rectangle, then fold it over onto itself. Press and fold the dough two more times, then flatten again to 2 centimeters (1 inch) thick. Trim any wonky edges and cut the dough into 8 rough squares.\nIf serving immediately, preheat the oven to 400 degrees F/200 degrees C. Transfer all or a portion of the stew to a casserole dish and top with all or a portion of the biscuits. Brush the biscuits with the melted butter and bake for 30 to 35 minutes. Allow the pot pie to cool slightly before serving.\n", + "ingredients_alternatives": "Butter: unsalted butter (28 grams)\nLeeks: scallions, shallots, ramps\nSalt: Kosher salt\nPepper: freshly ground black pepper\nGarlic: shallots, green onions\nSage: rosemary, thyme\nThyme: rosemary, thyme\nWhite Kidney Beans: cannellini beans, navy beans\nFlour: all-purpose flour, whole wheat flour\nBroth: chicken broth, vegetable broth\nPeas: edamame, snow peas\nSour Cream: plain yogurt, crème fraîche\nLemon Juice: orange juice, grapefruit juice\nFlour: bread flour, pastry flour\nBaking Powder: baking powder, baking soda\nSalt: kosher salt, sea salt\nGarlic Powder: onion powder, paprika\nCold Butter: unsalted butter, ghee\nCheddar Cheese: sharp cheddar cheese, mild cheddar cheese\nButtermilk: cultured buttermilk, nonfat buttermilk" + }, + { + "recipe": "Smoked Salmon Pizza (a la Wolfgang)\n1 cup kosher salt\n1/4 cup light brown sugar\n1/4 cup granulated sugar\n1 tablespoon crushed black peppercorns\n1 whole side salmon, pin bones removed\n2 cups warm water (105 degrees F to 115 degrees F)\n2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)\n5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic\n2 teaspoons fine sea salt\nExtra-virgin olive oil, for brushing\nCanola oil, for brushing\n3/4 cup creme fraiche\n2 tablespoons finely chopped mixed fresh herbs (dill, chervil, chives, parsley), plus more whole herbs for garnish\n2 teaspoons finely grated lemon zest\nKosher salt and freshly ground black pepper\nKosher salt and freshly ground black pepper \n1/4 cup capers in brine, rinsed\n1 red onion, thinly sliced\nInstructions:\nFor the smoked salmon: Mix the kosher salt, brown sugar, granulated sugar and peppercorns in a medium bowl. Cut a piece of extra-wide aluminum foil a little longer than the length of the salmon. Place an equally long piece of plastic wrap on top of the foil. Sprinkle one-third of the salt rub onto the plastic. Lay one side of the salmon skin-side down onto the rub. Sprinkle another third of the rub onto the flesh of the salmon. Place the second side of the salmon flesh-side down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold the plastic over the salmon to cover, and then close the edges of the foil together and crimp tightly around the salmon. The salmon should be folded in half and wrapped. \nPlace the wrapped salmon on a baking sheet and top with another baking sheet. Weigh the top pan down with a brick or two. Refrigerate the salmon for 12 hours. Flip the salmon over and refrigerate for another 12 hours. Some juice will leak out during the refrigeration process, so make sure there's a place for the runoff to gather.\nUnwrap the salmon and rinse off the salt rub with cold water. Pat the salmon dry with paper towels and place in a cool, dry place (not the refrigerator) until the surface of the salmon is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process. \nPreheat the smoker. Smoke the salmon over the smoldering alder wood chips until the thickest part of the salmon registers 150 degrees, about 30 minutes. Keep the temperature inside the smoker between 190 and 200 degrees F. Serve the salmon immediately, or cool to room temperature, wrap tightly and refrigerate for up to 3 days. \nMeanwhile, for the pizza dough: Place the warm water and yeast in a large bowl. When the yeast dissolves, let the water stand about 5 minutes. Stir in 3 cups of the flour and the fine salt until smooth. Stir in an additional 2 cups of the flour and continue adding flour (up to 1/2 cup) 1 tablespoon at a time, until the dough comes away from the bowl but is still sticky.\nTurn the dough out onto a lightly floured work surface, and knead with lightly floured hands. Slap the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself using a bench scraper or a wide knife to help scrape dough from surface. Repeat the process until the dough is easier to handle, about 10 times. Finish kneading until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes. \nLightly oil a bowl with olive oil. Shape the dough into 2 balls and transfer to the bowl. Turn to coat the dough. Cover the bowl with plastic wrap and let it rise in a warm place until the dough doubles in volume, about 3 hours. The dough is done when you press it with your finger and an indent remains. \nGently remove the dough from the bowl. Roll each dough half into a ball and place on a lightly-floured baking sheet. Brush the dough balls lightly with olive oil. Cover the baking sheet lightly with plastic wrap and set aside for 15 minutes. \nPrepare charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash). Add to the grill, creating a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, and leaving the other half with no coals. \nStretch and shape each piece of dough into a 10-inch-round on a flat surface. Brush the tops of each round with canola oil and sprinkle with salt and pepper. Place the rounds on the grilling stones and cook until the bottoms are lightly golden brown, 2 to 3 minutes. Brush the tops of the rounds with oil, flip and cook until the bottoms are lightly golden brown, 2 to 3 minutes. \nFor the assembly: Whisk the creme fraiche, chopped herbs, zest together and sprinkle with salt and pepper. Spread the creme fraiche mixture on top of each cooked dough round. Flake some of the smoked salmon and place on top of the creme fraiche mixture. Top with the capers and onions. Garnish with whole herbs. Serve immediately.\n", + "ingredients_alternatives": "Salt: Himalayan pink salt or sea salt\nBrown Sugar: muscovado sugar or turbinado sugar\nPeppercorns: black peppercorns or white pepper\nFlour: bread flour or whole wheat flour\nSea Salt: Maldon salt or fleur de sel\nOlive Oil: extra-virgin olive oil or avocado oil\nCanola Oil: canola oil or grapeseed oil\nCreme Fraiche: heavy cream or clotted cream\nHerbs: parsley, basil, oregano, thyme\nLemon Zest: lemon zest or orange zest\nCapers: capers in vinegar or pickled capers\nOnion: red onion or yellow onion" + }, + { + "recipe": "Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce\n1 1/2 pounds boneless, skinless chicken thighs\nExtra-virgin olive oil, for drizzling\nCoarse salt and black pepper\n3 stems fresh rosemary, leaves stripped and chopped\n1 cup chicken or vegetable stock\n1-ounce dried porcini mushrooms\n2 tablespoons extra-virgin olive oil\n1/8 pound, 4 slices, pancetta, chopped, available at your deli counter or 3 slices bacon, chopped\n2 cloves garlic, crushed\n1 large shallot, chopped\n2 portobello mushroom caps, halved and thinly sliced\nCoarse salt and freshly ground black pepper\n1 tablespoon all-purpose flour\n1 cup dry red wine\nInstructions:\nHeat a grill pan over high heat. Drizzle chicken thighs with oil, season with salt, pepper and rosemary. Grill chicken 5 minutes on each side and remove from heat to rest for 5 minutes.\nPlace stock in a small bowl and cover. Heat in microwave on high for 2 minutes. Remove stock from microwave with oven mitt. Add dried porcini to the dish and replace the cover. Steep porcinis in stock 5 to 10 minutes to reconstitute mushrooms. This may also be done on the stovetop. Simmer broth, and mushrooms for 10 minutes over low heat.\nIn a medium skillet, add 2 tablespoons olive oil, saute pancetta, crushed garlic and chopped shallot over medium heat for 3 minutes, to crisp pancetta at edges. Add sliced portobello mushrooms to the pan and season with salt and pepper. Saute mushrooms 10 minutes, or until dark and tender. Add flour and cook 1 minute. Add red wine to the pan and reduce by 1/2, about 1 minute. Add reserved stock and porcini mushrooms to the pan and simmer together 1 to 2 minutes longer to combine.\nSlice chicken thighs and fan out on a plate. Ladle thick mushroom sauce down over sliced chicken and serve.\n", + "ingredients_alternatives": "Chicken thighs: chicken breast, turkey breast, pork tenderloin\nOlive oil: avocado oil, grapeseed oil, walnut oil\nCoarse salt and black pepper: kosher salt, sea salt\nRosemary: thyme, oregano, bay leaves\nChicken or vegetable stock: chicken broth, vegetable broth, water\nDried porcini mushrooms: dried shiitake mushrooms, dried reishi mushrooms\nPancetta or bacon: prosciutto, serrano ham\nGarlic: shallots, green onions\nShallot: onion, scallions\nPortobello mushroom caps: cremini mushrooms, button mushrooms\nFlour: whole wheat flour, all-purpose flour\nRed wine: white wine, sparkling wine" + }, + { + "recipe": "Souvlaki -- Small Skewers of Pork\n2 pounds boneless pork shoulder, 1 1/2-inch cubes\n1/2 cup lemon juice\n2 tablespoons red wine vinegar\n2 tablespoons fresh oregano, chopped\n1 tablespoon fresh thyme, chopped\n2 tablespoons garlic, chopped\n3 tablespoons olive oil\nSalt, to taste\nFreshly ground black pepper, to taste\n6 pitas\nShredded Salad, recipe below\n3 cups shredded green leaf lettuce\n1 small white onion, thinly sliced into half moons\n3 large round tomatoes, medium dice\n1/2 cup olive oil\n3 tablespoons red wine vinegar\n1 teaspoon dried oregano\nSalt and freshly ground black pepper, to taste\nInstructions:\nSoak skewers in water for at least 1 hour. In a bowl, toss together pork, lemon juice, red wine vinegar, oregano, thyme, garlic, olive oil, salt and pepper. Cover and refrigerate for 3 hours or overnight. On the 8-inch skewers place 5 pieces of meat. Lay on a hot grill and grill slowly (no flame) continuing to brush on marinade, until meat is done. Serve immediately in a pita, topped with Shredded Salad.\nToss all the ingredients in a large bowl, taste and adjust seasonings.\n", + "ingredients_alternatives": "Boneless pork shoulder: chicken breast, pork tenderloin, beef brisket\nLemon juice: apple cider vinegar, white wine vinegar\nRed wine vinegar: balsamic vinegar, white wine vinegar\nOregano: basil, thyme, rosemary\nThyme: basil, rosemary, sage\nGarlic: shallots, scallions, green onions\nOlive oil: avocado oil, grapeseed oil, walnut oil\nSalt: kosher salt, sea salt\nBlack pepper: black pepper, white pepper\nPitas: naan bread, tortillas, pita bread\nShredded salad: mixed greens, arugula, spinach\nGreen leaf lettuce: romaine lettuce, butter lettuce, bibb lettuce\nOnion: yellow onion, red onion, scallions\nTomatoes: cherry tomatoes, grape tomatoes, plum tomatoes\n" + }, + { + "recipe": "Raymond Beurre Blanc\n1 to 2 shallots, chopped fine\n8 ounces white wine\n2 ounces lemon juice\n1 tablespoon heavy cream\n12 tablespoons cold unsalted butter, cubed\nSalt and white pepper, to taste\nInstructions:\nCombine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.\nAdd the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.\n", + "ingredients_alternatives": "Shallots: scallions, spring onions\nWhite wine: dry white wine, chardonnay\nLemon juice: orange juice, grapefruit juice\nHeavy cream: half-and-half, whole milk\nButter: unsalted butter, ghee\nSalt: kosher salt, sea salt\nPepper: black pepper, white pepper" + }, + { + "recipe": "Loulou's Buffalo Ribs\n1 cup liquid smoke\n6 ounces dark, heavy beer\n2 ounces chile flakes \n2 ounces sea salt \n2 ounces Italian seasoning \n1 ounce freshly ground black pepper \n4 bay leaves \n2 racks buffalo ribs (about 5 pounds each)\n4 cups ketchup\n1 cup honey \n2 ounces cayenne\n2 ounces horseradish \n2 ounces brown sugar \n2 ounces liquid smoke \nSea salt and freshly ground black pepper\nInstructions:\nFor the marinade: In a large bowl, mix 1 cup water, the liquid smoke, beer, chile flakes, sea salt, Italian seasoning, pepper and bay leaves. Place the ribs in a hotel pan and pour the marinade over. Marinate the ribs overnight.\nPreheat the oven to 325 degrees F. Bake the ribs in the oven, semi-slow and low, for 3 1/2 to 4 hours.\nPull out the ribs, and rest them for 1 hour, reserving any liquids at the bottom of the pan.\nFor the sauce: In a large bowl mix the au jus from the baked ribs, the ketchup, honey, cayenne, horseradish, sugar, smoke and some salt and pepper.\nPreheat the grill to 350 degrees F. To serve, grill to char the ribs, 5 to 8 minutes. Add on some of the barbecue sauce, and serve.\n", + "ingredients_alternatives": "Liquid smoke: smoked paprika, chipotle powder, ancho powder\nDark, heavy beer: stout, porter, brown ale\nChile flakes: cayenne pepper, red pepper flakes, smoked paprika\nSea salt: kosher salt, Himalayan pink salt\nItalian seasoning: oregano, thyme, rosemary\nFreshly ground black pepper: ground white pepper, pink peppercorns\nBuffalo ribs: short ribs, baby back ribs, country-style ribs\nKetchup: tomato sauce, barbecue sauce, hot sauce\nHoney: maple syrup, agave nectar, honey mustard\nCayenne: red pepper flakes, smoked paprika, chipotle powder\nHorseradish: wasabi, mustard, ginger\nBrown sugar: muscovado sugar, turbinado sugar, demerara sugar\nLiquid smoke: smoked hickory, smoked bacon, smoked jalapeno" + }, + { + "recipe": "Valerie's Gravy for Fried Turkey\n3 cups turkey stock\nTurkey neck and gizzards from 1 turkey (no liver)\n2 sprigs fresh thyme \n1 bay leaf \n1 shallot, halved \n3 tablespoons hot oil from Deep-Fried Turkey, recipe follows (see Cook's Note)\n3 tablespoons all-purpose flour \nKosher salt and freshly ground black pepper\nKosher salt and freshly ground black pepper \nFreshly squeezed lemon juice, as needed\n2 tablespoons cold unsalted butter \nOne 12-pound turkey\nKosher salt and freshly ground black pepper\nVegetable or peanut oil, for frying\nInstructions:\nIn a saucepan, add the turkey stock, turkey neck, gizzards, thyme, bay leaf and shallot. Bring to a boil, reduce to a simmer and simmer for 30 minutes. Strain out the solids. If a chunky gravy is desired, chop the gizzards and return them to the simmered stock in the saucepan. Keep warm.\nIn a straight-sided saute pan, add the hot oil and flour and cook over medium-high to high heat until the mixture is light brown in color (for a dark gravy, cook the flour to a deeper brown color). Add 2 cups of the warm stock, whisking constantly, and cook until the gravy thickens and bubbles. Add more warm stock if a thinner consistency is desired. Reduce the heat to low and add salt and pepper to taste (this will depend on how salty the stock is). Add a squeeze of lemon juice and taste again for seasoning. Keep warm until ready to serve, adding more warm stock as needed.\nJust before serving, remove from the heat and swirl in the butter until melted. Pour into a gravy boat and serve.\nLet the turkey come to room temperature, then pat it dry thoroughly and season it generously with salt and pepper inside and out.\nFill a countertop indoor turkey fryer with the indicated amount of oil according to the manufacturer's instructions (see Cook's Note) and heat to 400 degrees F. Carefully lower the turkey into the fryer and cook for 35 to 45 minutes. An instant-read thermometer inserted into the thigh should register approximately 165 degrees F. Transfer the turkey to a cutting board and let rest 30 minutes before carving.\n", + "ingredients_alternatives": "Turkey stock: chicken broth, beef broth, vegetable broth\nTurkey neck and gizzards: pork neck bones, chicken gizzards\nThyme: rosemary, sage, tarragon\nBay leaf: cloves, nutmeg, cardamom\nShallot: scallions, spring onions\nHot oil from Deep-Fried Turkey: peanut oil, canola oil\nFlour: whole wheat flour, rice flour, cornstarch\nSalt and pepper: smoked paprika, sumac, cumin\nLemon juice: white wine vinegar, apple cider vinegar\nButter: coconut oil, ghee, duck fat" + }, + { + "recipe": "Pork Tenderloin with Peach Chutney and Farro with Fennel and Onions\n1 cup farro\n4 to 5 sprigs thyme, tied with butcher\\u2019s twine\n1 fresh bay leaf\n4 cups chicken stock\nKosher salt\n6 tablespoons extra-virgin olive oil\n1/2 bulb fennel, cored and diced, plus 1/4 cup fronds, chopped and some reserved whole\n1 small onion, diced\nOne 14-ounce can cannellini beans, drained\n1 clove garlic, minced\n1/4 cup freshly grated Parmesan cheese\n1 pork tenderloin\n1 tablespoon plus 1/4 teaspoon fennel pollen\nCrushed red pepper\n2 peaches, peeled and diced\n1 tablespoon whole-grain mustard\n1 tablespoon maple syrup\n1 tablespoon balsamic vinegar\nInstructions:\nTo a medium saucepan, add the farro, thyme bundle, bay leaf, 2 1/2 cups of the chicken stock and salt to taste. Cover and bring to a boil, then reduce to a simmer and cook until the farro is tender, adding 1/2 cup water if the pot looks dry towards the end of the cooking time, 25 to 30 minutes. Discard the thyme bundle and bay leaf and strain out the farro.\nAdd 2 tablespoons of the olive oil to the pan that the farro was cooked in and return to heat. Add the fennel and half of the diced onion and saute until translucent, 5 to 7 minutes. Add the cannellini beans and garlic and cook for 2 minutes. Add the cooked farro and grated Parmesan cheese and stir to combine. Fold in the chopped fennel fronds.\nPreheat the oven to 400 degrees F.\nSeason the pork tenderloin generously with salt and 1 tablespoon of the fennel pollen. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat. Add the pork and sear on all sides until evenly golden brown,10 minutes. Remove the pork from the pan and place onto a sheet tray. Reserve the pan that the pork was cooked in for later, draining off any excess oil. Transfer the pork into the oven and bake for 7 to 8 minutes, or until it reaches an internal temperature of 140 degrees F. Set aside to rest for 10 minutes, then cut the pork into 1/2-inch slices.\nPlace the saute pan that the pork was cooked in back onto the heat and add the remaining 2 tablespoons olive oil and the other half of the onion. Season with salt and crushed red pepper. Cook, stirring occasionally, until the onion is soft, 5 minutes. Add the peaches, whole-grain mustard, maple syrup, balsamic vinegar, remaining 1 1/2 cups chicken stock and remaining 1/4 teaspoon fennel pollen. Stir to combine and cook until reduced, 5 to 7 minutes. Season to taste with salt. Plate the farro, followed by the sliced pork tenderloin and a generous scoop of sauce. Garnish with whole fennel fronds. \n", + "ingredients_alternatives": "Farro: quinoa, brown rice, barley\nThyme: rosemary, sage, oregano\nBay leaf: allspice, nutmeg, cardamom\nChicken stock: vegetable broth, chicken broth, fish stock\nKosher salt: sea salt\nOlive oil: avocado oil, grapeseed oil, walnut oil\nFennel: anise, coriander, caraway seeds\nOnion: scallions, shallots, leeks\nCannellini beans: great northern beans, kidney beans, chickpeas\nGarlic: shallots, green onions, scallions\nParmesan cheese: pecorino Romano, asiago cheese\nPork tenderloin: chicken breast, beef tenderloin, pork loin\nFennel pollen: saffron, turmeric, paprika\nCrushed red pepper: cayenne pepper, red pepper flakes, smoked paprika\nPeaches: plums, nectarines, apricots\nWhole-grain mustard: brown mustard, yellow mustard, spicy mustard\nMaple syrup: honey, agave nectar, brown sugar\nBalsamic vinegar: red wine vinegar, white wine vinegar, apple cider vinegar" + }, + { + "recipe": "Lomi Lomi\nKosher salt\n1/2 pound cured salmon, diced\n1/4 pound green onion, diced\n4 ripe tomatoes, diced\nInstructions:\nSalt the salmon to the point where it has a light crust and let it sit in refrigerator overnight. Rinse the salt off the salmon and slice it into small pieces. Add the salmon to a large mixing bowl and add the onion and tomatoes. Mix with your hands, or as they call it in Hawaii, Lomi Lomi, a saying used locally that means 'to massage'. Serve chilled.\n", + "ingredients_alternatives": "Kosher salt: sea salt\nCured salmon: smoked salmon, canned tuna\nGreen onion: scallions, chives\nTomatoes: bell peppers, jalapenos" + }, + { + "recipe": "Gravlax with Mustard Sauce\n1/2 cup salt\n1/2 cup sugar\n2 tablespoons cracked white peppercorns\n2 to3 pounds fresh salmon filets (preferably center piece, skin on)\n3 bunches fresh dill\nMustard sauce, recipe follows\n1 tablespoon sweet mustard\n1 teaspoon French mustard\n2 teaspoons sugar\n1 1/2 tablespoons white wine vinegar\nSalt\nPepper\n3/4 cup salad oil\n1/4 cup chopped dill\nInstructions:\nMix salt, sugar and white peppercorns. Take a handful and rub it on both sides of the salmon. Place the salmon in a dish and sprinkle the rest of the mix on top.\nCover the salmon with dill and let it stand for six hours at room temperature.\nPut in the refrigerator for 24 to 30 hours, depending on how thick the salmon is.\nTo serve:\nSlice the salmon off the skin in thin slices, and place them on a platter. Cut the skin in pieces, approximately 1/2-inch wide, and blacken the skins in a very hot cast iron skillet.\nDecorate the platter with lemon, dill and skin.\nMix the mustards, sugar and vinegar and season with pinches of salt and pepper. Mix in the oil while you pour it in a steady stream. When the sauce has a mayonnaise-like consistency, stir in the chopped dill.\n", + "ingredients_alternatives": "Salt: kosher salt, Himalayan pink salt\nSugar: brown sugar, maple syrup\nCracked white peppercorns: black peppercorns\nSalmon filets: cod, tilapia, trout\nDill: parsley, basil, cilantro\nMustard sauce: yellow mustard, whole-grain mustard\nWhite wine vinegar: apple cider vinegar, balsamic vinegar" + }, + { + "recipe": "Bourbon and Chocolate Pecan Pie\n1 cup all-purpose flour, plus more for dusting\n1/4 cup finely ground pecans\n1 tablespoon sugar\nPinch salt\n1/2 cup (1 stick) unsalted butter, cold and cut into small chunks\n2 tablespoons ice water, plus more if needed\n1/4 cup (1/2 stick) unsalted butter\n2 ounces unsweetened chocolate\n3 large eggs\n1 cup sugar\n3/4 cup dark corn syrup or sugar cane syrup (such as Steen's)\n1/2 teaspoon pure vanilla extract\n3 tablespoons bourbon\n1/4 teaspoon salt\n1 1/2 cups pecan halves\nInstructions:\nTo make the pastry: combine the flour, ground pecans, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.\nRoll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch pie pan. Press the dough into the pan so it fits tightly and trim the excess around the rim. Place the pie pan on a sturdy cookie sheet so it will be easy to move in and out of the oven.\nPreheat the oven to 350 degrees F.\nTo make the filling: melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.\nArrange the pecans on the bottom of the pie crust and carefully pour the egg mixture over them. Bake until the filling is set and slightly puffed, about 45 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Transfer the pie to rack and cool completely before cutting.\n", + "ingredients_alternatives": "Flour: whole wheat flour, spelt flour, barley flour\nPecans: walnuts, hazelnuts\nSugar: brown sugar, coconut sugar\nSalt: kosher salt, Himalayan pink salt\nButter: ghee, cultured butter\nIce water: sparkling water, seltzer water\nMore butter: clarified butter, ghee\nChocolate: bittersweet chocolate, dark chocolate\nEggs: duck eggs, quail eggs\nCorn syrup: maple syrup, agave nectar\nVanilla extract: almond extract, coconut extract\nBourbon: whiskey, rum\nSalt: sea salt, Maldon salt" + }, + { + "recipe": "20-Minute Shrimp and Grits with Peas and Butter Sauce\n3/4 cup instant grits\nKosher salt and freshly ground black pepper\n5 tablespoons unsalted butter\n2 tablespoons grated Parmesan\n1 1/4 pounds large peeled, deveined shrimp\n2 tablespoons olive oil\n1/2 cup dry white wine\n6 ounces frozen peas (about 1 1/2 cups)\n1 cup grape tomatoes, halved\n4 scallions, sliced\nInstructions:\nBring 3 cups of water to a boil in a medium covered saucepan over high heat. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, uncovered, stirring occasionally, until thickened, about 5 minutes. Remove from the heat, stir in 1 tablespoon of the butter and the Parmesan and season with salt and pepper. Cover to keep warm.\nMeanwhile, sprinkle the shrimp with salt and pepper. Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp in a single layer and cook until the shrimp just start to turn bright pink on the bottom, 2 to 3 minutes. Add the wine and the peas, scraping up any browned bits on the bottom of the skillet. Bring to a simmer and cook, stirring occasionally, until the shrimp are opaque and cooked through and the peas are tender, 2 to 3 minutes (if the pan gets too dry, add water 1 tablespoon at a time). Add the tomatoes and scallions and toss with the shrimp and peas. Add the remaining 4 tablespoons butter and swirl the pan until there's a thick sauce.\nServe the grits on a large platter and top with the shrimp, vegetables and butter sauce.\n", + "ingredients_alternatives": "Instant grits: stone-ground cornmeal, polenta, cream of wheat\nKosher salt: sea salt\nFreshly ground black pepper: pink Himalayan salt, smoked paprika\nUnsalted butter: clarified butter, ghee\nGrated Parmesan: nutritional yeast, vegan Parmesan\nShrimp: scallops, lobster, crab\nOlive oil: avocado oil, grapeseed oil, walnut oil\nDry white wine: chardonnay, sauvignon blanc, pinot grigio\nFrozen peas: edamame, snow peas, sugar snap peas\nGrape tomatoes: cherry tomatoes, plum tomatoes, heirloom tomatoes\nScallions: green onions, shallots, leeks" + }, + { + "recipe": "Stuffed Cornbread: Arepas\n1 1/2 cups arepa flour, see note\nPinch salt\n1 1/2 cups warm water\n1 teaspoon canola oil, plus extra for cooking arepas\nInstructions:\nPreheat oven to 350 degrees F.\nIn a bowl, mix flour and salt. Pour in water and mix with a spoon until the dough comes together. Cover with plastic wrap and let rest for 5 minutes. Remove dough from bowl and knead for about 5 minutes moistening your hands and the board with water as you work. (Kneading in the additional moisture is an important step in making a tender arepa.) The dough should be smooth and not crack around the edges; it should be moist but not sticky. Form into disks about 3-inches around and 1/2-inch thick. (The disks can be wrapped tightly in plastic wrap at this point and cooked later.) Add the oil to a non-stick pan over medium heat and cook arepas on each side just until a crust forms. Do not let brown. Place on an ungreased baking sheet and bake for 15 to 20 minutes or until the arepas make a hollow sound when tapped. Open a slit in 1 side of the arepa to make a pocket (or slice in half). Arepas can be stuffed with meat, beans and plantains or your favorite filling.\n", + "ingredients_alternatives": "Arepa flour: cornmeal, whole wheat flour, rice flour\nSalt: kosher salt, sea salt\nWarm water: lukewarm water, hot water\nCanola oil: vegetable oil, olive oil" + }, + { + "recipe": "Date Cake\nNonstick cooking spray, for the muffin tin\n4 cups pitted medjool dates \n1 teaspoon baking soda \n3/4 pound (3 sticks) unsalted butter, at room temperature \n2 cups brown sugar \n4 large eggs \n2 tablespoons vanilla extract \n3 1/2 cups all-purpose flour \n2 tablespoons allspice \n1 tablespoon baking powder \n1 teaspoon kosher salt \n4 cups heavy cream\n4 cups brown sugar \nWhipped Cream: \n1 cup cold heavy cream \n1 teaspoon vanilla extract \n1/8 teaspoon ground allspice \n1/8 teaspoon ground cardamom \n1/8 teaspoon ground cinnamon \n1/8 teaspoon ground ginger \nInstructions:\nFor the cake: Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.\nAdd the dates, baking soda and 2 cups water to a pot and bring to a simmer. Cook until greatly reduced, about 15 minutes. Turn off the heat. Mash the dates into a paste. Set aside.\nAdd the butter and brown sugar to a stand mixer fitted with the whisk attachment and whip until soft. Add the eggs and vanilla and mix until combined.\nIn a separate bowl, mix the flour, allspice, baking powder and salt. Add to the stand mixer large spoonfuls of the flour mixture and date paste, alternating between each. Beat until combined. Evenly scoop the cake batter into the mini muffin tins, to the top of each cup.\nBake, rotating the pan halfway through, for 20 to 25 minutes. Poke with a wooden skewer to make sure it's done.\nFor the toffee sauce: Mix the heavy cream and brown sugar together in a pot. Bring to a simmer, then remove from the heat and cool for 5 minutes.\nFor the whipped cream: Add the heavy cream, vanilla, allspice, cardamom, cinnamon and ginger to the cleaned bowl of the stand mixer fitted with the whisk attachment. Whip until stiff peaks are formed.\nInvert the cakes onto a serving platter or plate. Poke the now tops of the cakes with a wooden skewer. Pour about 1/2 cup toffee sauce over the top of each cake. Dollop the whipped cream over the top of each cake.\n", + "ingredients_alternatives": "Nonstick cooking spray: silicone spray or line a muffin tin with parchment paper\nDates: raisins, prunes, apricots\nBaking soda: baking powder\nButter: coconut oil, ghee\nBrown sugar: muscovado sugar, turbinado sugar\nEggs: duck eggs, goose eggs\nVanilla extract: almond extract, lemon verbena\nFlour: whole wheat flour, pastry flour\nAllspice: nutmeg, cinnamon\nBaking powder: baking soda\nKosher salt: Himalayan pink salt\nHeavy cream: half-and-half, heavy whipping cream\nWhipped cream: heavy cream, whole milk\nCold Heavy Cream: frozen heavy cream, chilled heavy cream" + }, + { + "recipe": "Baked Eggs in Tomato-Pimento Olive Sauce\n4 cloves garlic\n2 tablespoons extra-virgin olive oil\n1 medium onion, chopped\n4 fresh thyme sprigs, plus more for garnish (optional)\n1/4 cup gin or white wine\nOne 28- to 32-ounce can whole tomatoes in juice\n1 cup pimento stuffed olives, sliced plus 1/4 cup olive brine\n8 large eggs\nKosher salt and freshly ground black pepper\n4 slices toasted country bread\nInstructions:\nSmash 3 of the garlic cloves. Heat the oil in a large skillet over medium-high heat until hot. Add the smashed garlic, onions and thyme, and cook, stirring, until golden, about 6 minutes. Add the gin and cook until the liquid has reduced by half. Stir in the tomatoes, olives and olive brine and bring to a simmer. Cook, stirring occasionally, while breaking up the tomatoes, until the sauce is slightly thickened, 10 to 15 minutes. Season with 1/2 teaspoon each salt and pepper.\nMake 8 shallow wells in the sauce. Working with 1 egg at a time, crack into a ramekin or glass measure, and then gently pour into the wells. Sprinkle the eggs with salt and pepper. Cover the skillet and simmer until the egg whites are set and the yolks are still runny, about 8 minutes. Garnish with fresh thyme if using.\nRub the toasted bread slices with the remaining garlic clove and serve with the sauce and eggs. \n", + "ingredients_alternatives": "Garlic: shallots, scallions, leeks\nOlive oil: avocado oil, grapeseed oil, walnut oil\nOnion: red onion, yellow onion, scallions\nThyme: rosemary, oregano, bay leaves\nGin or White Wine: vodka, rum, tequila\nTomatoes: San Marzano tomatoes, heirloom tomatoes, cherry tomatoes\nPimento Stuffed Olives: capers, artichoke hearts, sun-dried tomatoes\nEggs: duck eggs, quail eggs, goose eggs\nBread: baguette, ciabatta, crusty bread" + }, + { + "recipe": "Gnocchi\n3 large baking potatoes, scrubbed\n1 large egg\n1 teaspoon salt\n1/4 teaspoon freshly ground white pepper\nPinch of freshly grated nutmeg\n1/4 cup freshly grated Parmigiano-Reggiano\n2 cups unbleached all-purpose flour, or as needed\nInstructions:\nBoil potatoes in their skins. Drain and allow to stand until cool enough to handle. Scrape skin from potato with paring knife. Press them through a potato ricer. Spread the riced potatoes into a thin, even layer on the work surface and allow to cool completely.\nIn a small bowl, beat together the egg, salt, pepper and nutmeg. gather cold potatoes into a mound and form a well in the center. Pour egg mixture into the potato well. Knead the potato and egg mixture together with both hands, gradually adding the grated cheese and enough of the flour, about 1 1/2 cups, to form a smooth but slightly sticky dough. It should take no longer than 3 minutes to work the flour into the potato mixture; remember, the longer the dough is kneaded, the more flour it will require, and the heavier it will become. As you knead, repeatedly rub dough from hands and scrape it from the work surface back into the dough.\nOn a flour-dusted surface, dust dough and cut it into 6 equal pieces. Form dough into a rope. Slice rope into 1/2-inch thick rounds. Sprinkle rounds with flour and roll them into balls. Hold the tines of a fork at a 45-degree angle to the table with the concave part facing up. Dip the tip of your thumb in flour. Take one ball of dough and with the tip of your thumb, press the dough lightly against the tines of the fork as you roll it downward toward the tip of the tines. As the dough wraps around the tip of your thumb, it will form into a dumpling. Set on a baking sheet lined with a floured kitchen towel. Repeat with remaining dough. At this point, gnocchi must be cooked immediately or frozen.\nTo cook gnocchi, drop into salted boiling water. Cook, stirring gently until tender, about 1 minute after they rise to the surface of the pot.\n", + "ingredients_alternatives": "Baking potatoes: sweet potatoes, yams, taro\nEgg: duck egg, goose egg, quail egg\nSalt: kosher salt, sea salt\nWhite pepper: black pepper\nNutmeg: mace, cardamom\nParmigiano-Reggiano: pecorino Romano, parmesan cheese\nFlour: whole wheat flour, spelt flour, rice flour" + }, + { + "recipe": "Toasted Sourdough\n1 loaf sourdough\nExtra-virgin olive oil\nInstructions:\nHeat a cast iron grill pan over high heat until smoking hot, about 8 to 10 minutes. Cut the sourdough bread into thick rustic slices and drizzle both sides with plenty of olive oil. Put on the grill and pressing down gently so they pick up nice even grill marks. Grill until crispy and toasted, about 45 seconds per side.\n", + "ingredients_alternatives": "Sourdough bread: whole wheat bread, rye bread, baguette, ciabatta\nExtra-virgin olive oil: avocado oil, grapeseed oil, walnut oil" + }, + { + "recipe": "Balsamic-Roasted Brussels Sprouts\n1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core\n4 ounces pancetta, 1/4-inch-diced\n1/4 cup good olive oil\nKosher salt and freshly ground black pepper\n1 tablespoon syrupy balsamic vinegar\nInstructions:\nPreheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.\n", + "ingredients_alternatives": "Brussels sprouts: broccoli, cauliflower, kale\nPancetta: prosciutto, bacon, ham\nOlive oil: avocado oil, grapeseed oil, walnut oil\nKosher salt: sea salt\nBlack pepper: white pepper, nutmeg\nBalsamic vinegar: red wine vinegar, apple cider vinegar" + }, + { + "recipe": "Sweet Potato Fries with Malt Vinegar\n4 cups peeled and julienned sweet potatoes\n3 cups vegetable oil\n1 tablespoon smoked paprika\n1 teaspoon granulated garlic powder\n1 teaspoon granulated onion powder\n1/2 teaspoon granulated sugar\n1 teaspoon ground cumin\n1 teaspoon kosher salt\n3 tablespoons malt vinegar\nInstructions:\nAdd the julienned potatoes to a bowl filled with ice water while you heat the oil.\nPreheat the oil in a cast iron skillet or fryer to 325 degrees F. In a small bowl, add all the spices and combine well.\nRemove the potatoes from the ice water and pat dry with paper towels. Fry the potatoes, in batches, for 3 to 4 minutes to cook the inside. Remove the potatoes from the oil to a bowl and bring the oil up to 350 degrees F. Add the potatoes and fry again, in batches, this time to cook the outside until golden brown. (They will not achieve the texture of a French fry, but will have a nice color and be slightly crispy).\nRemove the potatoes from the oil to a paper towel lined plate. Transfer the potatoes to a serving bowl or platter. Sprinkle generously with the spice mix and sprinkle with malt vinegar. Serve immediately.\n", + "ingredients_alternatives": "Sweet potatoes: butternut squash, acorn squash, pumpkin\nVegetable oil: canola oil, grapeseed oil, sunflower oil\nSmoked paprika: chili powder, cayenne pepper\nGranulated garlic powder: onion powder, garlic powder\nGranulated onion powder: onion flakes, dehydrated onion\nGranulated sugar: brown sugar, maple syrup\nGround cumin: coriander, caraway seeds\nKosher salt: sea salt, Himalayan pink salt\nMalt vinegar: apple cider vinegar, white wine vinegar" + }, + { + "recipe": "Steakhouse Shrimp Cocktail with Sister Sauces\n1 lemon, sliced in half\n1 pound large (10/15 per pound) shrimp, peeled and deveined\n1/4 cup fresh parsley sprigs \n2 cloves garlic, smashed \nKosher salt \n10 whole black peppercorns \nCrushed ice\nSpicy Cocktail Sauce (see recipe below)\nLemon-Basil Cocktail Sauce (see recipe below)\n3/4 cup ketchup\n1 tablespoon chipotle in adobo sauce \n1 teaspoon prepared horseradish \n1 tablespoon fresh lemon juice \n1/2 cup sour cream\n1/2 cup mayonnaise \n2 tablespoons chopped fresh basil \n2 tablespoons lemon zest \nKosher salt and freshly ground black pepper \nInstructions:\nPoach the shrimp: Add 6 cups of water to a medium-sized saucepan. Squeeze the lemon juice into the saucepan and then add in the lemon halves as well. Add the parsley sprigs, garlic, 1 teaspoon salt and peppercorns and bring to a simmer. Once the water is simmering, add the shrimp and cook until just opaque, 3 to 4 minutes. Remove the shrimp from the poaching liquid and chill completely.\nTo serve: Cover a platter with crushed ice and arrange the shrimp on top. Serve with the Spicy Cocktail and Lemon-Basil cocktail sauces.\nAdd the ketchup, chipotle, horseradish and lemon juice to a small bowl and whisk to combine.\nAdd the sour cream, mayonnaise, basil, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon pepper to a small bowl and whisk to combine.\n", + "ingredients_alternatives": "Lemon: grapefruit, lime\nShrimp: scallops, lobster\nParsley sprigs: cilantro, basil\nGarlic: shallots, green onions\nKosher salt: sea salt\nBlack peppercorns: white pepper, pink peppercorns\nCrushed ice: cubed ice\nSpicy Cocktail Sauce: hot sauce, wasabi\nLemon-Basil Cocktail Sauce: lemon juice, basil\nKetchup: tomato sauce, barbecue sauce\nChipotle in adobo sauce: jalapeno peppers, sriracha\nHorseradish: mustard, wasabi\nFresh lemon juice: orange juice, grapefruit juice\nSour cream: yogurt, cottage cheese\nMayonnaise: Miracle Whip, Vegenaise\nChopped fresh basil: chopped fresh cilantro, chopped fresh parsley\nLemon zest: orange zest, lime zest" + }, + { + "recipe": "Seared Ahi Tuna and Salad of Mixed Greens with Wasabi Vinaigrette\n1 ahi tuna steak, 6 ounces\n2 teaspoons five-spice powder, available on spice aisle\n1 teaspoon grill seasoning, such as Montreal Steak Seasoning, or salt and coarse pepper\nCooking spray or vegetable oil, for brushing the grill pan\n5 ounces, half a sack, mixed prewashed baby salad greens\n2 radishes, sliced\n1/4 European cucumber, thinly sliced\n1/2 teaspoon wasabi paste\n1 tablespoon rice vinegar or rice vinegar\n1 tablespoon soy sauce\n3 tablespoons -virgin olive oil\nSalt and freshly ground black pepper\nInstructions:\nCoat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.\nCombine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.\n", + "ingredients_alternatives": "Tuna: salmon, swordfish, tilapia\nFive-spice powder: curry powder, paprika, chili powder\nGrill seasoning: steak seasoning blend, garlic powder, onion powder\nVegetable oil: canola oil, grapeseed oil\nBaby salad greens: arugula, kale, spinach\nRadishes: daikon, jicama, rutabaga\nCucumber: avocado, bell peppers, zucchini\nWasabi paste: horseradish, mustard, hot sauce\nRice vinegar: balsamic vinegar, white wine vinegar\nSoy sauce: tamari, coconut aminos\nOlive oil: olive oil, avocado oil, grapeseed oil" + }, + { + "recipe": "Mozzarella Tomato Salad\n2 medium to small vine-ripened tomatoes\n1 small ball bufula mozzarella (approximately 4 ounces)\nSalt\nBlack pepper\n2 tablespoons olive oil\n2 tablespoons balsamic vinegar\n2 tablespoons chiffonade basil\nBlack and Green Olive Tapenade with Crostini, recipe follows\nRoasted Beet napoleon, see recipe file\nChino Chopped Vegetable Salad, see recipe file\nCrostini, recipe follows\n1 cup Nicoise olives, pitted\n1 cup small green French olives (Picholine), pitted\n1/4 cup oven-dried tomatoes, drained, recipe follows\n1 tablespoon capers\n1 garlic clove\n1 anchovy fillet\n1/2 tablespoon chopped fresh basil leaves\n1/2 tablespoon chopped fresh thyme leaves\n1/2 tablespoon chopped fresh flat-leaf parsley leaves\n1/4 tablespoon chopped fresh oregano leaves\n1/4 cup extra virgin olive oil\n2 slices bread, preferably sourdough\nExtra virgin olive oil\n1/2 garlic clove\n12 medium Roma tomatoes (2 pounds)\n1/2 cup extra virgin olive oil, plus additional as needed\n1 teaspoon minced fresh thyme leaves\n6 garlic cloves, crushed\n1/2 teaspoon kosher salt\n1/4 teaspoon freshly ground black pepper\n1/2 teaspoon sugar\nInstructions:\nSlice the tomatoes into 1/4 inch thickness. Drain cheese of any excess water and slice into 1/4-inch slices. Set aside. Chiffonade basil. Arrange the tomato and cheese slices so they over lap each other. Season with salt and pepper and drizzle with the olive oil and balsamic vinegar. Top with the basil. Serve with crostini, Roasted Beet Napoleon and Chino Chopped Vegetable Salad.\nIn a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini, recipe follows.\nArrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F. oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese (recipe follows) and top with 1 teaspoon Black and Green Olive Tapenade.\nPreheat the oven to 250 degrees F.\nIn a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.\nLine a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.\nBake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed. \n", + "ingredients_alternatives": "Tomatoes: cherry tomatoes, grape tomatoes, heirloom tomatoes\nMozzarella: feta cheese, goat cheese, provolone cheese\nSalt: Himalayan pink salt, sea salt\nPepper: black pepper, white pepper\nOlive oil: avocado oil, grapeseed oil, walnut oil\nBalsamic vinegar: red wine vinegar, white wine vinegar\nChiffonade basil: lemon balm, tarragon, chives\nGreen and Black Olive Tapenade: Kalamata olives, Castelvetrano olives\nCrostini: baguette, ciabatta, rustic bread\nNicoise olives: black olives, green olives\nFrench olives: Castelvetrano olives, Picholine olives\nOven-dried tomatoes: sun-dried tomatoes, dehydrated tomatoes\nCapers: pickled capers, marinated capers\nAnchovy fillet: anchovy paste, canned anchovies\nBasil: Thai basil, lemon basil, African blue basil\nThyme: lemon thyme, orange thyme, rosemary\nParsley: curly parsley, Italian parsley, cilantro\nOregano: Greek oregano, Turkish oregano, Mexican oregano\nGarlic: Elephant garlic, silverskin garlic, purple stripe garlic\nBread: baguette, ciabatta, focaccia\nExtra Virgin Olive Oil: avocado oil, grapeseed oil, walnut oil\nGarlic: shallots, green onions\nRoma Tomatoes: plum tomatoes, cherry tomatoes, heirloom tomatoes\nOlive oil: avocado oil, grapeseed oil, walnut oil" + }, + { + "recipe": "Short Rib Bourguignon Over Creamy Polenta\n1 tablespoon extra-virgin olive oil\n6 ounces slab bacon, rind removed, cut into lardons \n4 pounds bone-in English cut beef short ribs\nKosher salt and freshly ground black pepper \n1 pound carrots, peeled and sliced diagonally into 2-inch chunks \n8 shallots, peeled and halved, leaving root end intact \n2 tablespoons tomato paste \n4 cloves garlic, peeled and sliced thinly \nOne 750-milliliter bottle dry red wine \n2 cups beef broth \n1/4 cup cognac \nBouquet garni (10 parsley stems, 6 sprigs fresh thyme, 1 bay leaf, tied together with kitchen twine) \n4 tablespoons unsalted butter, at room temperature\n1 pound white button mushrooms, quartered \n1 tablespoon all-purpose flour\nCreamy Polenta, recipe follows\n4 cups milk, plus more as needed\n1 cup cornmeal \n1/2 teaspoon kosher salt \nFreshly ground black pepper \n2 tablespoons unsalted butter \nInstructions:\nPreheat the oven to 325 degrees F.\nHeat the oil in a large Dutch oven over medium heat. Add the lardons and cook, stirring occasionally, until golden brown and the fat has rendered, 6 to 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and set aside. Reserve the rendered fat in the Dutch oven.\nGenerously season the short ribs with salt and pepper. In the same Dutch oven, working in batches, brown the short ribs in the remaining bacon fat over high heat, then remove to a plate and set aside. Remove all but 1 tablespoon of fat from the Dutch oven.\nTo the Dutch oven with the reserved fat, add the carrots and shallots. Cook over medium-high heat until lightly browned, 10 to 15 minutes. Add the tomato paste and cook until slightly darker, 3 to 4 minutes. Add the garlic and cook, stirring, about 1 minute. Remove about half of the carrots and shallots, and reserve.\nTo the Dutch oven, add the wine, beef broth, cognac, short ribs and bouquet garni. Season with salt and pepper and bring to a simmer over medium-high heat. Cover, transfer to the oven and cook until the beef is very tender, 2 to 3 hours.\nMeanwhile, in a skillet over medium-high heat, melt 3 tablespoons of the butter. Add the mushrooms, season with salt and pepper and cook, stirring often, until golden brown, about 5 minutes. Set aside.\nBring the Dutch oven from the oven to the stovetop. Remove the bouquet garni, carrots and shallots and discard. Bring the liquid to a simmer.\nUsing a fork, in a small bowl, cream together the remaining 1 tablespoon of butter and flour, using your fingers if necessary to mix well. Stir the mixture into the stew. Simmer over medium-low heat for 15 to 20 minutes. Taste and adjust the seasoning as necessary.\nServe the ribs over creamy polenta along with the mushrooms and reserved carrots and shallots. Ladle some of the sauce over the top before serving.\nIn a medium saucepan over medium-high heat, add the milk, then add the cornmeal gradually, whisking constantly. Add salt and pepper to taste, and bring to a boil, stirring occasionally.\nTurn the heat to low, and cook, stirring often, until the polenta is very thick, but is still creamy, 30 to 35 minutes. If the polenta becomes too thick, whisk in additional milk or water, 1 tablespoon at a time, until it is the desired consistency (it should be about the consistency of porridge).\nRemove the saucepan from the heat and stir in the butter using a wooden spoon. Taste for seasoning and serve immediately.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nBacon: pancetta, prosciutto, serrano ham\nBeef Short Ribs: brisket, chuck roast, round steak\nShallots: scallions, spring onions, ramps\nTomato Paste: canned crushed tomatoes, tomato sauce\nGarlic: shallots, green onions, leeks\nDry Red Wine: cabernet sauvignon, merlot, pinot noir\nBeef Broth: chicken broth, vegetable broth, fish stock\nCognac: armagnac, calvados, port wine\nMushrooms: cremini mushrooms, shiitake mushrooms, oyster mushrooms\nPolenta: cornmeal, arrowroot powder, tapioca flour\nMilk: whole milk, skim milk, almond milk\nButter: unsalted butter, clarified butter, ghee" + }, + { + "recipe": "The Hot and Proper Cocktail\n4 ounces Earl Grey hot tea\n1 ounce Earl Grey Infused Vodka, recipe follows\n1 ounce cream or milk\nSugar\n3 Earl Grey tea bags\n12 ounces vodka\nInstructions:\nIn a fancy tea cup, pour the hot tea, followed by the Earl Grey Infused Vodka, cream or milk and sugar to taste. Stir with a tiny spoon, and sip daintily with pinky finger extended.\nLet the tea bags steep in the vodka overnight. Remove bags and enjoy!\n", + "ingredients_alternatives": "Earl Grey hot tea: green tea, black tea, herbal tea\nEarl Grey infused vodka: citrus vodka, fruit vodka, herb vodka\nCream or milk: half-and-half, heavy cream, almond milk\nSugar: honey, maple syrup, agave nectar" + }, + { + "recipe": "Shrimp and Andouille Jambalaya\n1 tablespoon canola oil\n2/3 pound andouille sausage, sliced 1/4 inch thick\n1 large red bell pepper, cut into a large dice\n1 large onion, cut into a large dice\n3 ribs celery, cut into a large dice\n1 large head garlic, peeled and minced\nCayenne pepper, as needed\n1/4 teaspoon kosher salt\nFreshly ground black pepper\n2 large tomatoes, cored, peeled, seeded, and chopped\n1 pound medium shrimp, peeled\n1 pint shucked oysters\n2 bay leaves\n3 cups long-grain rice, soaked in 3 changes of water\n3 cups shrimp stock or water\n2 bunches green onions, thinly sliced\n1/4 teaspoon hot sauce, or to taste\nInstructions:\nHeat the canola oil in a Dutch oven or heavy-gauge pot over high heat. Add the sausage and cook, stirring occasionally, about 6 minutes. Add the bell pepper, onion, celery, and garlic, and season with cayenne pepper and salt and pepper, to taste. Cook stirring, until well browned, about 8 minutes. Stir in the tomatoes, shrimp, oysters, and bay leaves. Add the rice, stir gently; then add the stock. Gently move the spoon across the bottom of the pot, to make sure that the rice is not sticking. Bring to a boil, lower the heat and simmer, covered, until the rice has absorbed most of the liquid, about 15 minutes. Remove from the heat and let sit, covered, for 8 minutes. \nTo serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce. \n", + "ingredients_alternatives": "Canola oil: olive oil, avocado oil, grapeseed oil\nAndouille sausage: chorizo, merguez, Knockwurst\nRed bell pepper: yellow bell pepper, Poblano pepper, Anaheim pepper\nOnion: shallot, scallion, leek\nCelery: fennel, parsnip, turnip\nGarlic: shallot, green onions, scallions\nCayenne pepper: smoked paprika, chipotle powder, ancho powder\nKosher salt: sea salt\nBlack pepper: white pepper, pink peppercorns\nTomatoes: plum tomatoes, cherry tomatoes, grape tomatoes\nShrimp: scallops, mussels, clams\nBay leaves: thyme, rosemary, sage\nRice: quinoa, barley, farro\nShrimp stock or water: fish stock, vegetable broth, chicken broth\nGreen onions: scallions, chives, leeks\nHot sauce: sriracha, hot sauce, harissa" + }, + { + "recipe": "Pizza-Stuffed Chicken\nNonstick cooking spray, for the baking dish\n6 boneless, skinless chicken breasts\nTwo 8-ounce packages fresh mozzarella\nKosher salt and freshly ground black pepper\n2 cups fresh baby spinach \n1/2 pound sweet Italian sausage, removed from its casing, cooked and cooled \n1/2 cup julienned oil-packed sun-dried tomatoes \nOne 15.5-ounce can pizza sauce \nGrated Parmesan, for garnish \nFresh basil leaves, for garnish \nInstructions:\nPosition an oven rack in the top third of the oven and preheat to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.\nLay a chicken breast on a cutting board with the tapered end pointing at you. Using a sharp knife held horizontally to your work surface, begin slicing the chicken breast in half, starting at the thicker end of the breast and slowly working towards you, leaving an outer edge connected so you can open it like a book. Butterfly all the breasts in this manner and set in the fridge until ready to roll.\nCut six 1/4-inch-thick slices from the mozzarella, then finely chop the rest.\nTo build the pizza rolls: Open the butterflied chicken breasts so they lay flat on your cutting board. Sprinkle the chicken evenly with salt and pepper. Top with some spinach leaves, sausage, sun-dried tomatoes and chopped mozzarella. Roll the chicken around the filling and tuck into itself so that the seam is facing down. Place the rolled chicken in the prepared baking dish, seam-side down. Sprinkle with salt and pepper. Repeat with the remaining chicken and fillings.\nBake the chicken until the internal temperature reaches 165 degrees F, 20 to 25 minutes. Meanwhile, heat up the pizza sauce. About 3 minutes before the chicken is done, top each piece with a slice of mozzarella.\nSpoon the warm pizza sauce over the chicken and garnish with the Parmesan and basil.\n", + "ingredients_alternatives": "Nonstick cooking spray: olive oil or butter\nChicken breasts: chicken thighs, chicken drumsticks\nMozzarella: goat cheese, feta cheese\nKosher salt and freshly ground black pepper: Himalayan pink salt, smoked paprika\nBaby spinach: kale, arugula\nSweet Italian sausage: andouille sausage, chorizo sausage\nJulienned oil-packed sun-dried tomatoes: cherry tomatoes, grape tomatoes\nPizza sauce: marinara sauce, tomato sauce\nParmesan cheese: shredded mozzarella, grated Parmesan\nFresh basil leaves: cilantro, parsley" + }, + { + "recipe": "Slow Cooker Pineapple Upside-Down Cake\n10 tablespoons unsalted butter, softened, plus more for greasing insert\n1/2 cup firmly packed light brown sugar\n2 tablespoons dark rum\n1/2 ripe pineapple, peeled, cored and cut into 1/4-inch-thick slices\n1 cup all-purpose flour\n1/2 cup pecans, toasted and finely chopped\n3/4 teaspoon baking powder\n1/2 teaspoon ground cinnamon\n1/4 teaspoon freshly grated nutmeg\nFine salt\n2/3 cup granulated sugar\n2 large eggs, at room temperature\n1 teaspoon pure vanilla extract\n2 tablespoons whole milk\n1/2 cup heavy cream\n1 tablespoon confectioners' sugar\n1 tablespoon chopped maraschino cherries, plus whole for garnish\nInstructions:\nButter the inside of a 4-quart slow cooker insert. Line it completely with a double layer of foil, then butter the foil. Cut up 4 tablespoons of the butter and sprinkle in the bottom of the insert, along with the brown sugar and rum. Arrange the pineapple slices in overlapping circles to completely cover the bottom of the insert; press into the sugar mixture.\nCombine the flour, pecans, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt in a medium bowl.\nCombine the remaining 6 tablespoons butter and the granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) and beat on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and beat in the eggs and vanilla until incorporated.\nReduce the speed to low and beat in the flour mixture until just incorporated. Add the milk, increase the speed to medium-high and beat until smooth, about 30 seconds. Evenly spread the batter over the pineapples in the slow cooker.\nDrape a double layer of paper towels over the top of the slow cooker (without touching the cake) to prevent condensation from dripping from the cover onto the cake. Cover and cook on low until a toothpick inserted in the center comes out clean, 3 to 4 hours. Turn off the slow cooker and let the cake rest for 20 minutes.\nLift the cake by the foil and place on a rack to cool (it can be served warm or at room temperature). Carefully invert onto a platter and peel off the foil.\nWhip the cream until soft peaks form. Fold in the confectioners' sugar and chopped cherries. Serve slices of cake with a dollop of whipped cream and a cherry on top.\n", + "ingredients_alternatives": "Unsalted butter: ghee, duck fat, goose fat\nLight Brown Sugar: muscovado sugar, turbinado sugar, demerara sugar\nDark Rum: bourbon, brandy, rum extract\nPineapple: mango, papaya, kiwi\nFlour: whole wheat flour, pastry flour, all-purpose gluten-free flour\nPecans: walnuts, hazelnuts, almonds\nBaking Powder: baking soda, cornstarch\nCinnamon: nutmeg, cardamom, ginger\nNutmeg: mace, star anise, fennel seeds\nSugar: coconut sugar, maple syrup, honey\nEggs: duck eggs, quail eggs, chicken eggs\nVanilla Extract: almond extract, coconut extract, lemon verbena extract\nMilk: almond milk, soy milk, coconut milk\nHeavy Cream: half-and-half, creme fraiche, Greek yogurt\nConfectioners' Sugar: powdered sugar, icing sugar, turbinado sugar\nCherries: blueberries, raspberries, blackberries" + }, + { + "recipe": "Spicy Cherry Token Cookies\n4 ounces butter\n1 lemon, zested\n1/2 cup granulated sugar\n1/2 cup brown sugar\n1 egg\n1 teaspoon lemon juice\n1/4 cup dried tart cherries, finely chopped\n1 3/4 cup flour\n1/2 cup almond flour\n1/2 teaspoon baking soda\n1 1/2 teaspoons chile powder\n1/2 teaspoon salt\n2 cups powdered sugar\n1 tablespoon lemon juice\nInstructions:\nFor the cookies: Cream the butter, lemon zest, and sugars until light and fluffy. Slowly add the egg and lemon juice. Add the cherries. In another bowl, mix together the flours, baking soda, chile powder, and salt. Add to the butter mixture. Roll in parchment paper to a diameter of 3/4-inch. Chill well (or freeze).\nPreheat the oven to 350 degrees F. Line a baking sheet with parchment paper.\nWhen the batter is chilled, slice into 1/4-inch coins. Bake on prepared baking sheet until light golden brown, 12 minutes. Cool slightly.\nFor the glaze: Mix the powdered sugar and lemon juice thoroughly.\nDrizzle the lemon glaze over the cookies while still warm.\n", + "ingredients_alternatives": "Butter: coconut oil, ghee\nLemon, zested: orange, grapefruit\nGranulated sugar: turbinado sugar, coconut sugar\nBrown sugar: muscovado sugar, maple syrup\nEgg: flaxseed, chia seed\nLemon juice: lime juice, apple cider vinegar\nDried tart cherries: dried cranberries, raisins\nFlour: whole wheat flour, spelt flour\nAlmond flour: oat flour, barley flour\nBaking soda: baking powder, cornstarch\nChile powder: cayenne pepper, smoked paprika\nSalt: Himalayan pink salt, sea salt\nPowdered sugar: confectioners' sugar, icing sugar\nLemon juice: white wine vinegar, apple cider vinegar" + }, + { + "recipe": "Grilled Chicken Quarters with Ras el Hanout\n4 skinless whole chicken legs, each with the thigh and drumstick attached\n1 1/2 cups plain yogurt\n2 1/2 tablespoons ras el hanout\n2 tablespoons olive oil\n4 cloves garlic, minced\nJuice of 1 lemon, plus lemon slices for serving (optional)\nKosher salt\nNonstick cooking spray, if using a grill pan\nNeutral oil, such as canola or avocado oil, for greasing\nChopped parsley leaves, for serving (optional)\nInstructions:\nPat the chicken dry and make a few shallow cuts in each leg with a sharp knife. Stir the yogurt with the ras el hanout, olive oil, garlic, lemon juice and 2 teaspoons salt in a large bowl. Add the chicken and turn until well coated. Cover the bowl and refrigerate for at least 1 hour, up to 8 hours.\nGrill pan instructions: Preheat the oven to 400 degrees F and coat a rimmed baking sheet with nonstick spray. Heat a grill pan over medium-high heat and grease with oil. Once the pan is hot, remove the chicken from the marinade with tongs, shaking off the excess, and grill for 5 minutes on each side. Transfer the chicken to the prepared baking sheet and roast until an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 20 to 30 minutes.\nGrill instructions: Heat the grill to medium high and set up two-zone grilling (keep one side of the grill cooler than the other). Brush the grates generously with oil to prevent sticking. Remove the chicken from the marinade with tongs, shaking off the excess, and grill on the hotter zone until nice grill marks form, about 5 minutes per side. Move the chicken, flat-side down, to the cooler zone. Cover the grill and cook until an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 20 to 30 minutes.\nTop the grilled chicken with lemon slices and chopped parsley leaves, if desired.\n", + "ingredients_alternatives": "Chicken legs: boneless, skinless chicken breasts, pork tenderloin\nYogurt: Greek yogurt, sour cream, cottage cheese\nRas el hanout: curry powder, paprika, cumin\nOlive oil: avocado oil, grapeseed oil, walnut oil\nGarlic: shallots, green onions\nLemon juice: lime juice, orange juice\nKosher salt: sea salt\nCooking spray: olive oil, butter\nNeutral oil: vegetable oil, canola oil\nParsley: cilantro, basil, dill" + }, + { + "recipe": "Chicken Schnitzel\nFlavorless oil, for deep-frying\n1 cup all-purpose flour \n2 large eggs, lightly beaten with 2 tablespoons water \n3 cups panko breadcrumbs \n2 teaspoons sweet paprika \nKosher salt and freshly ground black pepper \n6 boneless, skinless chicken breasts \nLemon wedges, for serving \nInstructions:\nPour 1 1/2 inches of oil into a large heavy pot or high-sided skillet. Clip on a deep-fry thermometer and heat the oil over medium-high heat to 360 degrees F.\nSet up a dredging station: Place the flour, eggs, and breadcrumbs in each of 3 separate bowls. Season the breadcrumbs with the paprika, 1 teaspoon salt and a few turns of pepper.\nPlace a piece of chicken between 2 large pieces of plastic wrap and use a rolling pin or other blunt object to pound the chicken until it is as thin as you can make it without it tearing. Repeat with the remaining chicken.\nCoat the chicken first in the flour, then in the egg wash and finally in the breadcrumbs. Fry in batches, flipping once, until golden brown, 2 to 3 minutes. Transfer to a wire rack set over a baking sheet to drain; season both sides with salt and pepper. Hold in a warm oven if not serving immediately. Serve with lemon wedges.\n", + "ingredients_alternatives": "Flavorless oil: vegetable oil or canola oil\nFlour: whole wheat flour, all-purpose flour\nEggs: egg whites, egg yolks\nBreadcrumbs: crushed crackers, crumbled crostini\nSweet paprika: smoked paprika, chipotle powder\nKosher salt: sea salt\nBlack pepper: white pepper, pink peppercorns\nChicken breasts: chicken thighs, chicken drumsticks" + }, + { + "recipe": "Grilled Lollipop Lamb Chops\nSix 3/4-inch-thick lamb chops, Frenched\n2 tablespoons olive oil \n1/2 teaspoon sea salt \n1/4 teaspoon freshly cracked black pepper \n2 teaspoons herbes de Provence \n1 1/2 teaspoons agave nectar \n2 tablespoons chopped fresh mint\nInstructions:\nPlace the lamb chops on a baking sheet. Drizzle with the olive oil on both sides, and sprinkle both sides with the sea salt, pepper and herbes de Provence. Let sit at room temp for 5 minutes.\nHeat a grill pan over high heat until almost smoking. Add the chops, in batches if necessary, and sear for about 4 minutes. Flip, and cook for another 3 minutes for medium-rare and 5 minutes for medium. Transfer the chops to a serving platter. Drizzle with the agave and sprinkle with the mint.\n", + "ingredients_alternatives": "Lamb chops: steak, pork chops, chicken breasts\nOlive oil: avocado oil, grapeseed oil, walnut oil\nSea salt: kosher salt\nBlack pepper: white pepper, pink peppercorns\nHerbs de Provence: thyme, rosemary, oregano\nAgave nectar: honey, maple syrup\nMint: basil, lemon balm" + }, + { + "recipe": "Herbed Potato Salad\n2 pounds baby red potatoes, skin on\n3 cloves garlic\nKosher salt\n2 tablespoons minced fresh parsley\n1 tablespoon minced fresh dill\n1 tablespoon minced fresh tarragon\n1 Fresno chile, seeds removed and finely chopped (about 1 tablespoon)\n1 tablespoon minced fresh chives\n2 tablespoons finely-minced shallot\n2 tablespoons chardonnay vinegar\n1 tablespoon lemon juice, plus additional to taste\n1 tablespoon whole-grain mustard\n1/2 teaspoon honey\n1/4 teaspoon kosher salt\nFreshly ground black pepper\n1/2 cup extra-virgin olive oil\nInstructions:\nFor the potato salad: Place the potatoes and whole garlic cloves in a large pot and cover by 2 inches with cold water. Season the water liberally with salt. Bring the potatoes to a simmer over medium heat and cook until fork-tender, 20 to 25 minutes. Drain the potatoes and garlic in a colander. Transfer to a sheet tray or cutting board. Gently press each potato and garlic clove to smash them and set them aside in a bowl, covering the bowl with aluminum foil to keep the potatoes warm.\nFor the vinaigrette: In a large bowl, whisk together the shallots, vinegar, lemon juice, mustard, honey, salt and a generous grinding of pepper. Slowly whisk in the olive oil to emulsify the vinaigrette.\nAdd the warm potatoes to the vinaigrette and toss to combine. Add the parsley, dill and tarragon to the potatoes. Toss to coat, seasoning with additional lemon juice and salt to taste. Transfer to a serving bowl and garnish with the Fresno chile and chives. Serve at room temperature or keep covered in the refrigerator overnight, tossing again before serving.\n", + "ingredients_alternatives": "Baby red potatoes: Yukon gold potatoes, new potatoes, or small red potatoes\nGarlic: shallots, scallions, or 2-3 cloves of garlic\nKosher salt: sea salt\nFresno chile: jalapeno, serrano, or Thai chili\nChives: parsley, cilantro, or lemon balm\nShallots: scallions, green onions, or 1-2 tablespoons of finely-minced shallot\nVinegar: apple cider vinegar, white wine vinegar, or balsamic vinegar\nLemon juice: lime juice, grapefruit juice, or orange juice\nWhole-grain mustard: brown mustard, Dijon mustard, or spicy mustard\nHoney: maple syrup, agave nectar, or honey from a local source\nKosher salt: sea salt\nBlack pepper: pink peppercorns, white pepper, or ground nutmeg" + }, + { + "recipe": "Black and White Ice Cream Sandwiches\n4 (3-inch) chocolate cookies or thin chocolate brownie bars, from baked goods section of your market\n1/2 pint fudge swirl ice cream\n1/2 cup chopped walnuts\nInstructions:\nPlace large scoops of ice cream between cookies or thin brownies and squish the ice cream out to the edges. Roll the ice cream sandwiches in chopped walnuts and serve.\n", + "ingredients_alternatives": "Chocolate cookies or brownies: oatmeal raisin cookies, peanut butter cookies, shortbread cookies\nFudge swirl ice cream: vanilla ice cream, chocolate ice cream\nWalnuts: pecans, hazelnuts" + }, + { + "recipe": "Blood Orange Sorbetto\n1 cup water\n1/2 cup sugar\n2 cups blood orange juice\nInstructions:\nIn a saucepan over medium-high heat, bring water and sugar to a simmer and simmer for 2 minutes to dissolve the sugar. Remove from the heat and cool. Stir in the juice and taste for sweetness. Make the sorbetto according to the manufacturer's instructions for your ice cream maker. Or pour the mixture into a shallow dish and place it into the freezer for 1 hour. Break up the ice particles with a fork every hour until a smooth, frozen consistency is achieved.;\n", + "ingredients_alternatives": "Water: apple juice, white wine, sparkling water\nSugar: honey, maple syrup, agave nectar\nBlood orange juice: grapefruit juice, pink lemonade" + }, + { + "recipe": "White Pizza\n1 store bought pizza dough - or pick one up from your favorite pizzeria\nExtra- virgin olive oil, for drizzling\n2 cups whole or part skim ricotta\n2 cloves garlic, finely chopped\nHandful flat-leaf parsley, finely chopped\n2 cups shredded mozzarella or provolone, 1 pouch\n10 fresh basil leaves, 1/2 cup, shredded\nInstructions:\nPreheat a pizza stone if you use one along with the oven to 425 degrees F.\nStretch dough to form a pie and transfer to stone or pizza baking tray. Pierce the dough with the tines of a fork in several places. Drizzle extra-virgin olive oil around the crust. Mix the ricotta cheese with garlic and parsley and season it with salt and black pepper. Spread the ricotta across the dough. Top the pizza with mozzarella or provolone. Bake until crispy, 20 minutes. Top the white pizza pie with the shredded basil leaves, cut and serve.\n", + "ingredients_alternatives": "Store-bought pizza dough: homemade pizza crust, gluten-free pizza crust\nExtra-virgin olive oil: avocado oil, grapeseed oil\nRicotta: goat cheese, feta cheese\nGarlic: shallots, green onions\nParsley: cilantro, basil, dill\nMozzarella or provolone: cheddar cheese, gouda cheese\nBasil leaves: lemon balm, tarragon" + }, + { + "recipe": "Eggs in Purgatory: Shakshuka\n1 tablespoon vegetable oil\n1/2 yellow onions, finely chopped\n1 tablespoon tomato paste\n2 tablespoons harissa paste or 1 tablespoons smoked paprika\n3 medium garlic cloves, minced\n4 medium jarred roasted bell peppers, small dice (about 1 cup)\n1 (28 ounce) can crushed tomatoes with juices\n1 tablespoons kosher salt\n1/4 cup finely chopped fresh parsley leaves\n4 large eggs\nPita bread or baguette, for serving\nInstructions:\nHeat oil in a medium frying pan over medium heat. When it shimmers, add onion and cook until just softened, about 2 to 3 minutes. Stir in tomato paste, harissa, and garlic, and cook until fragrant, about 30 seconds. Add peppers and stir to coat. Add tomatoes and salt and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until thickened, about 30 minutes.\nStir in half of the parsley, break the eggs over the tomatoes. Cover and continue to cook for about 7 to 8 minutes, until the eggs are set. Sprinkle remaining parsley, season with freshly ground black pepper and serve immediately with pita bread or baguette.\n", + "ingredients_alternatives": "Vegetable oil: olive oil, avocado oil, grapeseed oil\nOnions: red onions, scallions, shallots\nTomato paste: tomato sauce, arrowroot powder\nHarissa paste or smoked paprika: cumin, coriander, sumac\nGarlic cloves: shallots, green onions\nRoasted bell peppers: canned bell peppers, roasted red peppers\nCrushed tomatoes with juices: coconut aminos, tamari\nKosher salt: sea salt\nFresh parsley leaves: cilantro, basil, dill\nEggs: tofu, chickpeas, tempeh" + }, + { + "recipe": "Creme-Filled Chocolate Bundt Cake\nOne 15.25-ounce box devil's food cake mix (plus required ingredients)\n6 tablespoons unsalted butter, at room temperature, plus 2 tablespoons unsalted butter\n1 cup marshmallow fluff\n1 1/2 cups confectioners' sugar\n1/3 cup plus 1 tablespoon heavy cream \n4 ounces semisweet chocolate chips\nInstructions:\nPrepare a 12-cup Bundt pan according to the cake mix package directions. Bake the Devil's food cake according to the package directions. Let cool completely.\nCombine the softened butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and 1 tablespoon cream and beat until fluffy, about 3 minutes. Put the marshmallow creme mixture into a piping bag fitted with a long thin round tip.\nFlip the cake so it is flat-side up and make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the hollowed-out holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole, reserving about 1/4 cup frosting for decorating the top of the cake. Flip the cake flat-side down onto a cake stand or serving platter.\nPut the chocolate chips in a small heatproof bowl. Bring the remaining 1/3 cup cream to a boil in a small saucepan, then pour over the chips. Stir until the chips are melted, then stir in the remaining 2 tablespoons butter. Spoon over the cake and let cool until set, about 30 minutes. Pipe connecting loops over the top of the cake with the remaining frosting in the piping bag. Serve immediately or cover and refrigerate for up to 2 days.\n", + "ingredients_alternatives": "Devil's food cake mix: yellow cake mix, chocolate cake mix\nUnsalted butter: salted butter, coconut oil\nMarshmallow fluff: whipped cream, meringue\nConfectioners' sugar: powdered sugar, granulated sugar\nHeavy cream: half-and-half, whole milk\nChocolate chips: dark chocolate chips, chopped chocolate bars" + }, + { + "recipe": "Grilled Strawberry BBQ Sauce Baked Beans\n4 cups strawberries (about 1 pound), hulled\n4 teaspoons vegetable oil\n1/2 cup ketchup \n1/4 cup strawberry jam \n1/4 cup balsamic vinegar \n2 tablespoons blackstrap molasses \n2 tablespoons soy sauce \n2 teaspoons Dijon mustard \n1 canned chipotle chile in adobo, chopped \n1 clove garlic, grated \n1/2 cup finely diced onions\n1/2 cup finely diced red bell peppers\nTwo 15-ounce cans pinto bean, rinsed and drained \n1 tablespoon chopped fresh parsley, for garnish\nInstructions:\nPreheat a charcoal or gas grill to medium-high heat.\nSkewer the strawberries and coat with 2 teaspoons of the vegetable oil. Grill on all sides, 1 1/2 minutes total.\nIn a medium saucepan, combine the strawberries, ketchup, jam, balsamic vinegar, molasses, soy sauce, mustard, chiles and garlic. Cook over medium-low heat until the strawberries start to break down and all the ingredients combine, about 15 minutes.\nPreheat the oven to 300 degrees F.\nUsing an immersion blender, blend the strawberry mixture until smooth. Continue to cook until the mixture is reduced by a third, about 15 minutes. This will yield about 2 cups sauce.\nIn a medium cast-iron skillet, heat the remaining 2 teaspoons oil. Add the onions and bell peppers and saute until soft, about 4 minutes. Add the beans and 1 1/2 cups of the sauce. Put the skillet in the oven and cook until the sauce thickens, about 25 minutes. Garnish with parsley and serve.\n", + "ingredients_alternatives": "Strawberries: blueberries, raspberries, blackberries\nVegetable oil: olive oil, avocado oil, grapeseed oil\nKetchup: tomato sauce, barbecue sauce\nStrawberry jam: apricot preserves, fig jam\nBalsamic vinegar: white wine vinegar, apple cider vinegar\nBlackstrap molasses: brown sugar, maple syrup\nSoy sauce: tamari, coconut aminos\nDijon mustard: whole-grain mustard, spicy mustard\nCanned chipotle chile in adobo: jalapeno peppers, sriracha\nGarlic: shallots, scallions\nOnions: red onion, yellow onion\nRed bell peppers: green bell peppers, padrón peppers\nPinto beans: kidney beans, black beans" + }, + { + "recipe": "Halibut Cheek Fritters with Salad and Chips\n2 cups all-purpose flour\n2 tablespoons chopped chives\n1/8 teaspoon kosher salt\n4 egg yolks\n1 cup milk\n1 cup pale ale\n3 quarts vegetable oil\n2 large Yukon gold potatoes\n2 small taro roots\n2 lotus roots\n1 sweet potato\n1 yam\n2 plantains\nKosher salt\n4 egg whites\n1/8 teaspoon white vinegar or lemon juice\n8 (8-ounce) halibut cheeks (or grey cod), de-boned\n12 ounces mesclun or micro greens\n1/2 cup lobster oil (or walnut oil)\n3 tablespoons malt vinegar\nSalt and pepper\n1 lemon, cut in wedges, for garnish\nInstructions:\nBeer Batter:\nCombine flour and chives with salt in a large bowl. Make a hole in the middle. Put egg yolks in the hole and beat into the flour with a whisk. Add milk and mix. Slowly pour in the beer, mixing constantly. Cover and refrigerate for 2 hours.\nHalibut and Chips:\nHeat oil in a deep-fryer or large, heavy Dutch oven to 300 degrees F. Peel potatoes, taro and lotus roots, sweet potato, yam, and plantains, then slice thinly using a madoline to make chips. Rinse slices in a colander under running water to remove the starch. Drain on paper towels. Place 1 handful of slices at a time in the deep-fryer, stirring well with the skimmer, and cook for about 2 minutes until soft. Drain on paper towels and season with salt. When all the slices are cooked, turn up the heat of the deep-fryer to 350 degrees F.\nIn a bowl, whip the egg whites until firm. Add vinegar, then whip a few minutes more. Fold into the beer batter and mix well. Dip halibut cheeks into the batter 1 at a time. Deep-fry for 4 to 6 minutes, until the batter tuns golden. When all the halibut cheeks are cooked, turn up the heat of the deep-fryer to 375 degrees F.\nAdd chips and deep-fry for a second time for about 3 minutes, until golden and crispy. Drain on paper towels.\nSalad:\nPlace mesclun in a salad bowl with lobster oil (or walnut oil) and malt vinegar. Toss gently and season, to taste, with salt and pepper.\nTo serve, add chips to salad and toss gently to avoid breaking the chips. Place the cooked fish in a plastic basket or individual martini glasses lined with parchment paper. Serve with lemon wedges in a bowl on the side.\n", + "ingredients_alternatives": "Flour: whole wheat flour, spelt flour, rice flour\nChives: scallions, garlic, onions\nKosher salt: Himalayan pink salt, sea salt\nEgg yolks: duck eggs, goose eggs, quail eggs\nMilk: almond milk, soy milk, coconut milk\nPale Ale: IPA, stout, porter\nVegetable oil: canola oil, grapeseed oil, sunflower oil\nPotatoes: sweet potatoes, yams, taro roots\nYukon Gold Potatoes: red potatoes, new potatoes\nTaro Roots: taro root, cassava root\nLotus Roots: lotus root, water chestnut\nSweet Potato: sweet potato, yam\nPlantains: bananas, plantains\nKosher Salt: Himalayan pink salt, sea salt\nEgg Whites: duck eggs, goose eggs, quail eggs\nWhite Vinegar or Lemon Juice: apple cider vinegar, white wine vinegar\nHalibut Cheeks: snapper, grouper, mahi-mahi\nMesclun or Micro Greens: arugula, spinach, lettuce\nLobster Oil: olive oil, avocado oil, grapeseed oil\nMalt Vinegar: balsamic vinegar, apple cider vinegar\nSalt and Pepper: Himalayan pink salt, sea salt" + }, + { + "recipe": "Black Powder Cowboy Rib Eyes with Blue Cheese Butter and Rosemary Smoke\n2 sticks unsalted butter, very soft at room temperature\n1/4 cup crumbled blue cheese \n1 tablespoon minced fresh chives \n1 tablespoon honey \n1 tablespoon stone-ground mustard \nZest from 1 lemon \nKosher salt and freshly ground black pepper\n1/4 cup black sesame seeds\n2 tablespoons black peppercorns \n1 tablespoon poppy seeds \n1 teaspoon brown mustard seeds \n1/4 cup kosher salt \n2 tablespoons dark brown sugar \n1 teaspoon granulated garlic \n1 teaspoon dehydrated onion \nTwo 2- to 3-inch-thick rib eyes\n2 tablespoons vegetable oil, plus additional as needed \n4 sprigs fresh rosemary, left out at room temperature uncovered for a couple hours or overnight to dry out\nInstructions:\nFor the blue cheese butter: Whisk together the butter, blue cheese, chives, honey, mustard and lemon zest in a bowl until uniform. Season to taste with salt and pepper. Using a spatula, scrape out onto plastic wrap, then form into a log and refrigerate until firm, about 1 hour.\nFor the black powder rub: Toast the sesame seeds, peppercorns, poppy seeds and mustard seeds in a dry pan until fragrant, 1 to 2 minutes. Transfer to a small food processor, blender or spice grinder along with the salt, brown sugar, granulated garlic and dehydrated onion and pulse until finely ground.\nFor the rib eyes: Preheat the oven to 225 degrees F. Line a sheet pan with foil and fit a rack inside.\nBrush the steaks with vegetable oil and coat in a good amount of the black powder rub. Place on the wire-racked sheet pan and roast until the internal temperature registers 115 to 120 degrees F, 1 to 1 1/2 hours.\nHeat a large cast-iron skillet over medium-high heat. Add a little vegetable oil to the bottom and sear the steak until properly charred, about a minute per side. (Don't forget to hold the steak upright with tongs to sear the edges.) Transfer to a warm plate. (See Cook's Note.)\nSlice a medallion of the cold blue cheese butter and place it on top of each steak. Very carefully ignite a rosemary sprig with a torch to get it smoking (blow out any flame; you just want the smoke) and place it on top of the steak and butter. Immediately cover with a cloche or dome to trap in the smoke. Repeat with the remaining steak. Serve and slice tableside, if desired, into manageable pieces.\n", + "ingredients_alternatives": "Butter: ghee, coconut oil\nBlue cheese: goat cheese, feta cheese\nChives: scallions, leeks\nHoney: maple syrup, agave nectar\nMustard: whole wheat mustard, spicy mustard\nLemon zest: orange zest, grapefruit zest\nSalt: Himalayan pink salt, sea salt\nBlack sesame seeds: white sesame seeds, sunflower seeds\nPeppercorns: black pepper, white pepper\nPoppy seeds: caraway seeds, coriander seeds\nBrown mustard seeds: yellow mustard seeds, turmeric\nGranulated garlic: powdered garlic, instant garlic\nDehydrated onion: dried onion, caramelized onion\nRib eyes: filet mignon, flank steak\nVegetable oil: olive oil, avocado oil" + }, + { + "recipe": "Sandy's Spiced Wine\n2 bottles red wine\n2 tablespoons light brown sugar\n1 1/2 teaspoons pumpkin pie seasoning\n2 oranges, sliced\n2 cinnamon sticks\n1/4 cup raisins\nInstructions:\nCombine all ingredients in a large pot. Bring to simmer over medium-low heat. Remove from heat and let steep for 5 minutes. Serve hot.\n", + "ingredients_alternatives": "Red wine: pinot noir, merlot, cabernet sauvignon\nLight brown sugar: muscovado sugar, turbinado sugar\nPumpkin pie seasoning: nutmeg, ginger, allspice\nOranges: grapefruit, tangerines\nCinnamon sticks: ground cinnamon, star anise\nRaisins: currants, sultanas" + }, + { + "recipe": "Colorful Flower Crafts\nColorful Flower Crafts\nInstructions:\nColorful Flower Crafts\n", + "ingredients_alternatives": "Flower petals: dried flower petals, silk flowers, paper flowers\nGreenery: ferns, ivy, succulents\nWire: floral wire, twine, ribbon\nScissors: craft scissors, kitchen shears, garden clippers\nHot glue gun: hot glue sticks, epoxy resin\nBeads: seed beads, gemstone beads, plastic beads\nString: embroidery floss, twine, yarn\n\nNote: The alternatives provided are just suggestions and may not be suitable for every recipe or craft project. It's important to read the recipe instructions carefully and use the recommended ingredients for the best results." + }, + { + "recipe": "Grilled Vegetable Salad\n5 tablespoons extra-virgin olive oil, plus more for the grill\n3 sweet potatoes (about 1 1/2 pounds)\n1/4 cup white wine vinegar\n2 tablespoons capers, roughly chopped\nKosher salt and freshly ground pepper\n1/2 head cauliflower (about 1 pound)\n2 small beets, peeled\n1 bunch asparagus, trimmed\n1 5-ounce package mixed baby greens\n1/3 cup pitted kalamata olives\n1 4-ounce log goat cheese, crumbled\nInstructions:\nPreheat a grill to medium high and oil the grates. Microwave the sweet potatoes until just tender, 10 to 12 minutes. Let cool 5 minutes, then slice in half lengthwise.\nMeanwhile, whisk 1/4 cup olive oil, the vinegar, capers and a pinch each of salt and pepper in a small bowl. Slice the cauliflower into small pieces. Grate the beets on the large holes of a box grater.\nCoat the asparagus and sweet potato halves with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the asparagus and sweet potatoes, turning, until charred, 3 to 6 minutes for the asparagus and 10 minutes for the sweet potatoes. Roughly chop them separately.\nToss the greens, cauliflower and asparagus with 3 tablespoons of the vinaigrette and a pinch each of salt and pepper in a large bowl. Divide among plates. Top with the grated beets, sweet potatoes, olives and goat cheese. Drizzle with the remaining vinaigrette.\n", + "ingredients_alternatives": "Olive oil: grapeseed oil, avocado oil\nSweet potatoes: yams, taro root\nWhite wine vinegar: apple cider vinegar, balsamic vinegar\nCapers: pickled peppers, pickled artichokes\nKosher salt: sea salt\nCauliflower: broccoli, Brussels sprouts\nBeets: turnips, radishes\nAsparagus: green beans, bell peppers\nBaby greens: arugula, spinach\nKalamata olives: Castelvetrano olives, Cerignola olives\nGoat cheese: feta cheese, buffalo mozzarella" + }, + { + "recipe": "Sweet Potato Pone\nCooking spray\n4 tablespoons unsalted butter, melted\n1/3 cup lightly packed light brown sugar\n1/4 cup molasses\n3 large eggs, beaten\n1/2 cup half-and-half\n1 teaspoon pure vanilla extract\n1/2 teaspoon kosher salt\n1/2 teaspoon ground cinnamon\n1/2 teaspoon ground ginger\n1/4 teaspoon ground nutmeg\n1 teaspoon grated orange zest, plus 3 tablespoons juice (from about 1/2 orange)\n2 pounds sweet potatoes, peeled and finely grated (about 3 medium potatoes; 6 cups grated)\nInstructions:\nPreheat the oven to 350˚ F. Lightly spray a 9-inch square baking dish with cooking spray.\nWhisk together the melted butter, brown sugar and molasses in a large bowl. Whisk in the eggs, half-and-half and vanilla until smooth. Whisk in the salt, cinnamon, ginger, nutmeg, orange zest and orange juice. Fold in the sweet potatoes. Pour the mixture into the prepared baking dish, then smooth the top and cover with foil.\nBake until the center is set and the potatoes are soft, about 40 minutes. Remove the foil and bake until caramelized on top, another 10 minutes. Let cool to room temperature, about 30 minutes.\nTo make the whipped cream topping: beat 1 cup heavy cream and 3 tablespoons confectioners\\u2019 sugar in a chilled bowl with a mixer on high speed until stiff peaks form, about 2 minutes.\n", + "ingredients_alternatives": "Butter: coconut oil, ghee\nLight Brown Sugar: muscovado sugar, turbinado sugar\nMolasses: honey, maple syrup\nEggs: duck eggs, goose eggs\nHalf-and-half: heavy cream, whole milk\nVanilla Extract: almond extract, coconut extract\nKosher Salt: Himalayan pink salt\nCinnamon: nutmeg, cardamom\nGinger: turmeric, galangal\nNutmeg: mace, allspice\nOrange Zest: lemon zest, lime zest\nOrange Juice: grapefruit juice, pineapple juice" + }, + { + "recipe": "It's a Wonderful Waldorf\n2 Ginger Gold apples (Fuji will substitute)\n1 Red Delicious apple\n3 tablespoons cider vinegar\n1 cup prepared mayonnaise\n1 pinch kosher salt\nCracked black pepper\n3/4 cup toasted walnuts, crushed\n1 cup golden raisins\n2 teaspoons curry powder\n2 stalks celery, thin bias cut\n1/3 cup fresh mint, chiffonade\n1/2 red onion, julienned\n1 head romaine lettuce, heart only\nInstructions:\nCut apples in half and remove the core with a melon baller. Chop apples into medium-sized pieces, leaving skin on.\nIn a bowl, toss apples with the cider vinegar. Fold in mayonnaise thoroughly. Season with salt and pepper to taste. Fold in walnuts, raisins, curry powder, celery, mint and red onion. Adjust seasoning. Refrigerate for at least 1 hour to allow flavors to incorporate. To serve, arrange 2 leaves of romaine lettuce per plate and spoon salad on top.\n", + "ingredients_alternatives": "Apples: Honeycrisp, Granny Smith, Braeburn\nVinegar: balsamic vinegar, white wine vinegar\nMayonnaise: avocado mayonnaise, Greek yogurt mayonnaise\nSalt: kosher salt, sea salt\nPepper: black pepper, pink peppercorns\nWalnuts: pecans, hazelnuts\nRaisins: currants, sultanas\nCurry powder: turmeric, paprika\nCelery: fennel, leeks\nMint: basil, lemon balm\nOnion: scallions, shallots\nLettuce: arugula, spinach" + }, + { + "recipe": "Sunny's Candy Bar and Bacon Rolls\nAll-purpose flour, for dusting\n1 tube croissant dough (makes 8 individual croissants) \n1 cup chopped chocolate candy bars (I like Snickers and/or Butterfinger here)\n4 slices crisp-cooked bacon, chopped \n1 tablespoon sour cream\nTurbinado sugar, for sprinkling\nFlake salt, for sprinkling\nInstructions:\nFor the rolls: Preheat the oven to 350 degrees F.\nOn a lightly floured flat surface, roll out the dough and separate it into 4 rectangular parts, leaving 2 triangles attached for each of the 4 sections. Each section should appear to be a rectangle with a perforated dividing line through its center diagonally. Carefully pinch together the 2 triangles along this line to close the gaps and seal it to make it 1 piece. Cut each piece in half to make 2 squares. Repeat for each and place on a nonstick baking sheet with sides. There should be 8 squares to fill.\nCombine the candy bars and bacon in a medium bowl. Add 1 heaping tablespoon of the candy mixture in a row along the length of the prepared dough in the center, leaving enough room to pull the uncovered dough on the edges up and over the pile of filling.\nFor the topping: In a small bowl, mix the sour cream and just enough water to make it loose like glue, yes glue. Brush this over the top of each roll and sprinkle with sugar and a pinch of flake salt.\nBake until golden on top, 16 to 20 minutes. Allow to cool slightly.\n", + "ingredients_alternatives": "Flour: bread flour, whole wheat flour\nChocolate candy bars: dark chocolate, milk chocolate\nBacon: pancetta, prosciutto\nSour cream: heavy cream, Greek yogurt\nTurbinado sugar: brown sugar, granulated sugar\nFlake salt: kosher salt, Himalayan pink salt" + }, + { + "recipe": "Grilled Swordfish with Grilled Caponata\n4 swordfish steaks, 8 ounces each\nOlive oil\nSalt and freshly ground pepper\nGrilled Caponata, recipe follows\n1 medium eggplant, sliced lengthwise\n1 large red onion, peeled and sliced into 1/4-inch thick slices\n4 plum tomatoes, halved\nOlive oil, for brushing vegetables, plus 1/2 cup\nSalt and freshly ground pepper\n1/4 cup green olives, chopped\n2 tablespoons capers, drained\n1/4 cup golden raisins, plumped in hot water and drained\n2 tablespoons pine nuts, toasted\n3 cloves garlic, finely chopped\nPinch red pepper flakes\n1/4 cup red wine vinegar\n2 teaspoons honey\n3 tablespoons finely chopped flat-leaf parsley\nInstructions:\nHeat grill to high. Brush swordfish on both sides with oil and season with salt and pepper. Grill for 3 to 4 minutes per side for medium-well doneness. Remove from the grill and top with some of the Grilled Caponata. Serve.\nHeat grill to high. Brush eggplant, onion slices, and tomatoes with olive oil and season with salt and pepper, to taste. Grill the eggplant for 6 to 8 minutes per side until golden brown and cooked through. Grill the onions for 3 to 4 minutes per side until golden brown and just cooked through. Grill the tomatoes for 2 minutes per side until charred and slightly soft. Remove the vegetables from the grill and cut into 1/2-inch dice.\nPlace the vegetables in a medium bowl and add the olives, capers, raisins and pine nuts. Mix together the garlic, red pepper flakes, vinegar, and honey in a small bowl. Season with salt and pepper, to taste. Slowly whisk in about 1/2 cup olive oil until dressing is emulsified. Pour the dressing over the vegetables, add the parsley and toss, and let stand at room temperature for about 30 minutes before serving.\n", + "ingredients_alternatives": "Swordfish: salmon, tuna, tilapia\nOlive oil: avocado oil, grapeseed oil, walnut oil\nCaponata: eggplant parmesan, portobello mushroom burgers, roasted red peppers\nEggplant: zucchini, bell peppers, acorn squash\nOnion: scallions, shallots, leeks\nTomatoes: cherry tomatoes, grape tomatoes, heirloom tomatoes\nOlive oil: avocado oil, grapeseed oil, walnut oil\nGreen olives: Kalamata olives, Castelvetrano olives\nCapers: pickled capers, marinated capers\nRaisins: cranberries, apricots, prunes\nPine nuts: cashews, macadamia nuts\nGarlic: shallots, green onions\nRed pepper flakes: cayenne pepper, smoked paprika\nRed wine vinegar: balsamic vinegar, white wine vinegar\nHoney: maple syrup, agave nectar" + }, + { + "recipe": "Deep-Dish Pizza with Spicy Sausage and Olives\n1 pound All-Purpose Pizza Dough (recipe follows)\n2 tablespoons plus 1 teaspoon extra-virgin olive oil\n8 ounces hot Italian sausage (about 3 links), casings removed, pinched into 3/4-inch pieces\n2 tablespoons grated Parmesan cheese, plus more for topping\n8 ounces low-moisture mozzarella cheese (half cut into thin slices and half shredded)\nHeaping 1/2 cup pizza sauce (recipe follows)\n1/4 cup canned sliced black olives, drained\nFinely chopped fresh parsley, for topping\n1 1/2 teaspoons active dry yeast\n1 1/2 cups warm water (about 110˚ F)\n2 cups bread flour\n1 3/4 cups all-purpose flour, plus more for kneading\n2 teaspoons sugar\n2 teaspoons kosher salt\n2 tablespoons extra-virgin olive oil, plus more for the bowl\nOne 15-ounce can crushed tomatoes\n1 grated small garlic clove\n1 teaspoon olive oil\n1/4 teaspoon dried oregano\nPinch of sugar, salt and pepper\nInstructions:\nMake the dough. Transfer one 1-pound ball of dough to a 9-inch round cake pan coated with 2 tablespoons olive oil. Cover and let the dough rise again until almost spread to the edges of the pan, about 1 hour.\nPreheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. \nHeat the remaining 1 teaspoon olive oil in a medium skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until browned and cooked through, 5 to 7 minutes. Remove to a paper towel\\u2013lined plate with a slotted spoon and let drain and cool.\nPress the dough to reach the edge of the pan, then press the dough up the sides to create a lip 1/2 to 3/4 inch higher than the center of the dough. Top with the Parmesan and sliced mozzarella, leaving a 1/2-inch border around the edge. Spread the pizza sauce over the cheese, almost to the edge, and top with the sausage, olives and the shredded mozzarella.\nPlace the pan on the hot stone and bake the pizza until the crust is golden brown and the cheese is bubbling and browned in spots, 12 to 15 minutes. Let cool 5 minutes, then loosen the edges with a small offset spatula and remove the pizza to a cutting board. Sprinkle with Parmesan and parsley. \nSprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.\nMeanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.\nTurn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.\nTransfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.)\nIf not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.\nCombine crushed tomatoes, garlic clove, olive oil, dried oregano and a pinch each of sugar, salt and pepper in a medium bowl; season with more salt and sugar if needed. Makes about 1 1/2 cups.\n", + "ingredients_alternatives": "All-Purpose Pizza Dough: whole wheat flour, spelt flour, rye flour\nOlive Oil: avocado oil, grapeseed oil, walnut oil\nPizza Sauce: marinara sauce, tomato paste, red wine vinegar\nHot Italian Sausage: chorizo, bratwurst, Knockwurst\nMozzarella Cheese: buffalo mozzarella, feta cheese, goat cheese\nBlack Olives: Kalamata olives, Castelvetrano olives, pitted green olives\nParsley: cilantro, basil, dill\nYeast: instant yeast, active dry yeast, brewer's yeast\nWater: sparkling water, seltzer water, tonic water\nBread Flour: whole wheat flour, spelt flour, rye flour\nAll-Purpose Flour: pastry flour, cake flour, self-rising flour\nSugar: brown sugar, granulated sugar, turbinado sugar\nSalt: kosher salt, sea salt, Himalayan pink salt\nPepper: black pepper, white pepper, pink peppercorns\nGarlic: shallots, green onions, scallions" + }, + { + "recipe": "Feta-and-Cauliflower Frittata\n10 large eggs\n1/4 cup milk\nPinch of cayenne pepper\nKosher salt and freshly ground pepper\n4 ounces feta cheese, crumbled\n2 tablespoons chopped fresh dill, plus more for garnish\n3 tablespoons extra-virgin olive oil\n1/2 head cauliflower, thinly sliced (about 5 cups)\n6 cups mixed salad greens (about 5 ounces)\n1 teaspoon white wine vinegar\nInstructions:\nPosition a rack in the center of the oven and preheat to 350 degrees. Whisk the eggs, milk and cayenne together in a bowl; add 1 teaspoon Kosher salt and freshly ground pepper to taste. Fold in the cheese and dill.\nHeat 1 tablespoon olive oil in an ovenproof 6- or 8-inch nonstick skillet over medium-low heat, swirling to coat the pan. Add the cauliflower, 1/4 teaspoon Kosher salt and pepper to taste; cook until crisp-tender, about 5 minutes. Pour the egg mixture into the skillet and stir gently with a rubber spatula to distribute the filling. Cook until the bottom is just set but not brown, about 4 minutes. Transfer the skillet to the oven and bake until the frittata is almost set on top, about 15 minutes. Remove from the oven, cover and set aside for 5 minutes to finish cooking.\nSeason the greens with salt and pepper and toss with the remaining 2 tablespoons oil and the vinegar. Slide the frittata onto a cutting board and slice into wedges. Sprinkle generously with more dill; serve warm or at room temperature with the salad.\n", + "ingredients_alternatives": "Eggs: chicken eggs, duck eggs, quail eggs\nMilk: almond milk, soy milk, coconut milk\nCayenne pepper: red pepper flakes, paprika\nKosher salt: sea salt\nFeta cheese: goat cheese, sheep's milk cheese\nDill: parsley, basil, tarragon\nOlive oil: avocado oil, grapeseed oil, walnut oil\nCauliflower: broccoli, Brussels sprouts, asparagus\nSalad greens: arugula, kale, spinach\nVinegar: balsamic vinegar, apple cider vinegar, white wine vinegar" + }, + { + "recipe": "Shrimp Scampi Pizza\n3 tablespoons unsalted butter\n3 garlic cloves, minced\n1/4 teaspoon crushed red pepper\n1/3 cup dry white wine\nFinely grated zest of 1/2 lemon\nKosher salt and freshly ground pepper\nAll-purpose flour, for dusting\n1 pound refrigerated pizza dough, at room temperature\n1/2 pound medium peeled and deveined shrimp with tails removed, halved lengthwise\n3 ounces whole-milk mozzarella cheese, shredded\n1/4 cup flat-leaf parsley, roughly chopped\nFreshly grated Parmesan, for serving\nInstructions:\nSet an inverted baking sheet on a rack in the center of the oven and preheat the oven to 450 degrees F. Invert another baking sheet and place a piece of parchment on top and set aside.\nMelt the butter in a small saucepan over medium heat. Stir in the garlic and crushed red pepper flakes, and cook until fragrant, about 2 minutes. Pour in the wine and reduce until the alcohol smell is no longer present and the sauce is golden, 4 to 5 minutes. Remove the pan from the heat and stir in the lemon zest. Season with salt and pepper and set aside. \nDust the parchment paper on top of the inverted baking sheet with flour. On a lightly floured work surface, roll out and stretch the dough into a 12-inch circle then place it on the paper. Scatter the shrimp evenly over the dough leaving a 1/2 inch border all around. Spoon the butter sauce over the shrimp, and use a pastry brush to spread the sauce to the edges. Finish by sprinkling the mozzarella cheese over the top, staying within the border.\nPlace the sheet pan with the pizza on top of the preheated inverted baking sheet and bake until the dough is crisp and the shrimp are cooked through, 12 to 14 minutes. Sprinkle the pizza with the parsley and freshly grated Parmesan, slice into wedges and serve immediately.\n", + "ingredients_alternatives": "Butter: olive oil, coconut oil\nGarlic: shallots, scallions\nCrushed red pepper: red pepper flakes\nWhite wine: chardonnay, sauvignon blanc\nLemon zest: orange zest, grapefruit zest\nKosher salt: sea salt\nPepper: black pepper\nFlour: all-purpose flour, whole wheat flour\nPizza dough: homemade pizza dough, store-bought pizza dough\nShrimp: scallops, lobster\nMozzarella cheese: provolone cheese, cheddar cheese\nParsley: cilantro, basil\nParmesan cheese: pecorino Romano, parmesan Reggiano" + }, + { + "recipe": "Coleslaw with Creamy Cumin Vinaigrette\n1/2 cup mayonnaise\n1 tablespoon olive oil\nZest of 1 lime, finely grated\n1/4 cup freshly squeezed lime juice\n1/4 cup chopped fresh dill\n1 tablespoon sugar\n1 teaspoon celery salt\n1/2 teaspoon toasted cumin seeds, crushed in a mortar and pestle\nKosher salt and freshly ground black pepper\n1 small head napa cabbage, finely shredded\n1 large carrot, grated on the large holes of a box grater\n1 small red onion, halved and thinly sliced\n1 small red bell pepper, julienned\n1 small yellow bell pepper, julienned\nInstructions:\nWhisk together the mayonnaise, olive oil, lime zest, lime juice, dill, sugar, celery salt and cumin seeds in a large bowl. Season with salt and pepper. Add the cabbage, carrots, onions and peppers, and toss to coat in the dressing. Season with salt and pepper. Cover and refrigerate for at least 1 hour and up to 4 hours before serving.\n", + "ingredients_alternatives": "Mayonnaise: hummus, tahini, or yogurt with lemon juice\nOlive oil: avocado oil, grapeseed oil, or walnut oil\nLime zest: orange zest, grapefruit zest, or lemon balm\nLime juice: grapefruit juice, orange juice, or cranberry juice\nDill: parsley, basil, or cilantro\nSugar: honey, maple syrup, or agave nectar\nCelery salt: salt and pepper, or other seasonings like paprika or coriander\nToasted cumin seeds: ground cumin, ground coriander, or other spices like fennel or caraway\nKosher salt and freshly ground black pepper: other seasonings like smoked paprika or sumac\nNapa cabbage: bok choy, kale, or collard greens\nCarrot: beetroot, turnip, or radish\nRed onion: scallions, shallots, or garlic\nRed bell pepper: jalapeno, serrano, or other hot peppers\nYellow bell pepper: banana pepper, pimento, or other mild peppers" + }, + { + "recipe": "Platinum Velvet Cup Cake Recipe\n2 cups all-purpose flour\n3 eggs\n1 1/4 teaspoon baking soda\n2 tablespoons purple food coloring\n1 1/4 teaspoon salt\nBlue food coloring\n1 1/4 teaspoon unsweetened cocoa powder\n1 1/4 teaspoon white vinegar\n1 1/2 cups vegetable oil\n1 1/4 teaspoon vanilla extract\n1/8 cup water\nScant 1 1/2 cups sugar\n1 1/4 cups buttermilk\n1 stick butter, room temperature\n8 ounces cream cheese, room temperature\n2 to 3 cups powdered sugar\n1 teaspoon vanilla extract\nInstructions:\nPreheat the oven to 350 degrees F. Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside. In a large bowl mix the oil, sugar, and buttermilk. Add eggs, food coloring, vinegar, vanilla, water, and mix well. Add the dry ingredients a little bit at a time and mix at low speed until combined. Don't over mix the batter or it will become tough. Line your cupcake pan with paper liners of your choice and use a spoon to scoop the batter into the liners. Bake for about 20 to 30 minutes or until a toothpick comes out clean. Let them cool.\nUsing an electric mixer, combine the butter and cream cheese until smooth. Mix in the vanilla. Slowly add the sugar while mixing. The frosting will become thicker as you add the sugar. Add as much or as little sugar as you prefer. (It really depends on how sweet you like your frosting to be).\n", + "ingredients_alternatives": "Flour: whole wheat flour, spelt flour, rice flour\nEggs: duck eggs, goose eggs, quail eggs\nBaking soda: baking powder\nFood coloring: red food coloring, yellow food coloring\nSalt: kosher salt, Himalayan pink salt\nCocoa powder: dark chocolate, espresso powder\nVinegar: apple cider vinegar, white wine vinegar\nVegetable oil: canola oil, grapeseed oil\nButter: coconut oil, shea butter\nCheese: goat cheese, feta cheese\nPowdered sugar: confectioners' sugar, granulated sugar\nVanilla extract: almond extract, lemon extract" + }, + { + "recipe": "Champagne Cocktail\n1/2 part pomegranate juice\n1/2 part pear juice\n1 part Champagne\nPomegranate seeds, for garnish, optional\nInstructions:\nIn a Champagne glass, combine pomegranate and pear juices and top off with Champagne. Decorate with pomegranate seeds, if desired, and serve immediately.\n", + "ingredients_alternatives": "Pomegranate juice: cranberry juice, grapefruit juice\nPear juice: apple juice, pineapple juice\nChampagne: prosecco, sparkling wine" + }, + { + "recipe": "Smashed Potatoes with Greek Yogurt and Scallions\n2 pounds small, thin-skinned all-purpose potatoes (15 to 20), scrubbed\n1 bay leaf\n2 tablespoons extra-virgin olive oil\n1 bunch scallions (about 6), thinly sliced\n2 cloves garlic, grated (about 1/2 teaspoon)\nKosher salt\n1 cup full-fat Greek yogurt\nFreshly ground black pepper\nInstructions:\nPut the potatoes and bay leaf into a medium saucepan, cover with cold water and bring to a simmer. Cook over medium-high heat until fork-tender, 35 to 40 minutes, adjusting the heat as needed to maintain a simmerthe water should not boil. Reserve 1 cup of the potato water; drain the potatoes well, and return them to the saucepan.\nMeanwhile, heat the oil in a small skillet over medium heat. Reserve 2 tablespoons of the scallions; add the remaining scallions, garlic and 1/4 teaspoon salt to the skillet, and cook, stirring occasionally, until the scallions are tender, about 5 minutes. Turn off the heat, and whisk in 3/4 cup of the yogurt.\nAdd the yogurt mixture, 1/2 cup of the reserved potato water, 1 1/4 teaspoons salt and 1/4 teaspoon pepper to the hot potatoes. Mash with a potato masher until mostly smooth (a few chunks are fine). Stir in additional potato water if you want creamier potatoes. Transfer to a serving dish, dollop the remaining Greek yogurt on top and garnish with the reserved scallions.\n", + "ingredients_alternatives": "Potatoes: sweet potatoes, Yukon gold potatoes, red potatoes\nBay leaf: thyme, rosemary, oregano\nOlive oil: avocado oil, grapeseed oil, walnut oil\nScallions: green onions, shallots, leeks\nGarlic: shallots, green onions, leeks\nKosher salt: sea salt\nBlack pepper: pink peppercorns, white pepper\nYogurt: plain Greek yogurt, coconut yogurt, soy yogurt" + }, + { + "recipe": "John Dory Oyster Bar Oyster Pan Roast with Uni Butter Crostini\n1 tablespoon extra-virgin olive oil\n1/2 small onion, minced\n2 garlic cloves, 1 clove minced\n1/4 cup dry vermouth\n12 oysters, such as Wellfleet, shucked,\n1/4 cup oyster liquor reserved (this is the residual liquid from the oyster once you open the shell)\n3/4 cup fish stock or water\n1 cup heavy cream\n1 1/2 teaspoons fresh lemon juice\nKosher salt\n1 ounce uni tongues (sea urchin roe)\n2 ounces softened butter\nPinch of tarragon\nPinch of cayenne pepper\n4 slices French bread, toasted and rubbed with raw garlic clove\nInstructions:\nIn a large saucepan, heat the oil. Add the onion and minced garlic; cook over moderate heat until softened, 5 minutes. Add the vermouth; boil over moderately high heat until reduced by half, about 2 minutes. Add the oyster liquor and fish stock and simmer for 3 minutes. Add the cream and simmer over moderate heat until the sauce coats a spoon, 5 minutes. Remove from the heat. Add 1 teaspoon of the lemon juice; season with salt.\nMeanwhile whisk the uni tongues and softened butter together to make the Uni Butter.\nAdd the oysters to the sauce with a little oyster liquid and butter. Add the tarragon and remaining lemon juice and cook over moderately low heat until warmed through, 2 minutes. \nDivide the oysters among 4 bowls, add sauce and sprinkle with the cayenne pepper. Serve with the toasts that have been spread with the Uni Butter.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nVermouth: white wine, sake, mirin\nOnion: shallots, scallions, leeks\nGarlic: shallots, green onions\nOyster liquor: chicken broth, vegetable broth\nFish stock or water: chicken broth, vegetable broth\nHeavy cream: half-and-half, coconut cream\nLemon juice: lime juice, grapefruit juice\nKosher salt: sea salt\nUni tongues: sea urchin roe, uni loin (raw sea urchin meat)\nButter: unsalted butter, ghee\nTarragon: basil, thyme, rosemary\nCayenne pepper: red pepper flakes, paprika" + }, + { + "recipe": "Salmon cooked over Smoldering Wood Chips served with a Coconut Milk Rice and Olive Oil\n4 (6-ounce) salmon steaks\n2 tablespoons brown sugar\nLemon pepper\nSalt\n3 cups basmati rice\n6 cups water\n2 tablespoons fresh shredded coconut (unsweetened)\n1 teaspoon toasted sesame seeds\nPinch cumin seeds\n1 tablespoon prepared pesto\n1 teaspoon fresh grated Parmesan\n1 green onion (scallion), chopped\n6 plum tomatoes\n2/3 cup extra-virgin olive oil\nSugar\nSalt and freshly ground black pepper\n3 green onions (scallions), chopped\n1/3 cup white wine\n1 teaspoon prepared pesto\nInstructions:\nPreheat a grill with woodchips.\nRoll the salmon steaks and place on the grill. Sprinkle with brown sugar, lemon pepper, and salt and cook for 7 to 10 minutes.\nSoak the rice in cold water for 10 minutes. Drain, and cook in 6 cups hot, salted, boiling water until cooked through but still firm. Drain and put rice in a bowl. Add coconut, sesame seeds, cumin, pesto, Parmesan, and green onions and mix well.\nFor the Sauce: Preheat the oven to 200 degrees F.\nCut the tomatoes lengthwise, place on aluminum foil, cover with olive oil, sugar, salt, and pepper and cook in the oven for 2 hours. Chop into small cubes.\nFry the onions, then add the white wine, and let reduce by half. Add the tomatoes and pesto and let simmer for a few minutes.\nPlace the rice in the center of a plate, using a cylinder to give the rice a nice round shape. Place the rolled salmon steaks on top of the rice. Add the sauce over the salmon. Finish the decorations using the herbs of your choice in the center of the salmon.\n", + "ingredients_alternatives": "Salmon: cod, tilapia, mahi-mahi\nBrown Sugar: honey, maple syrup, agave nectar\nLemon pepper: lemon juice, lime juice, apple cider vinegar\nSalt: kosher salt, sea salt\nBasmati Rice: jasmine rice, wild rice, brown rice\nWater: chicken broth, vegetable broth, coconut milk\nCoconut (Unsweetened): cashews, macadamia nuts\nTossed Sesame Seeds: sunflower seeds, pumpkin seeds\nCumin Seeds: coriander seeds, fennel seeds\nPesto: hummus, tahini, balsamic glaze\nParmesan Cheese: mozzarella cheese, goat cheese, feta cheese\nGreen Onion (Scallion): shallot, garlic, ginger\nPlum Tomatoes: cherry tomatoes, grape tomatoes, Roma tomatoes\nExtra-Virgin Olive Oil: avocado oil, grapeseed oil, canola oil\nSugar: honey, maple syrup, agave nectar\nBlack Pepper: white pepper, red pepper flakes, cayenne pepper" + }, + { + "recipe": "Chocolate Mousse\n6 ounces semisweet, bittersweet chocolate, or a mixture, finely chopped\n1 cup heavy cream\n1/2 teaspoon instant espresso powder, optional\n2 large egg yolks\n1 large egg\n1/3 cup sugar\nPinch fine salt\nUnsweetened cocoa powder, for dusting, optional\nInstructions:\n1. Bring a saucepan filled with 1-inch or so of water to a slow simmer. Put the chocolate in a medium heatproof bowl and set the bowl over, but not touching the water. Stir the chocolate occasionally until melted and smooth. Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 to 2 minutes more.\n2. Meanwhile, whip the cream in a medium bowl until it holds soft peaks. Take care not to over whip the cream or the mousse will be dense. Cover and refrigerate while you cook the eggs. Whisk 2 teaspoons warm water and espresso powder together in a small bowl, if using.\n3. Put the egg and yolks in another heatproof bowl that also sets over the simmering water in the saucepan. Beat the eggs, sugar, and pinch of salt until foamy and light, about 30 seconds. Set the bowl over the water and whip with an electric mixer or whisk, moving in a circular motion around the bowl, until the eggs are fluffy, thick, and warm to the touch, 2 to 3 minutes. Remove from the heat and continue beating on high speed until thick ribbons fall from the beater when lifted over the bowl and the mixture has cooled slightly, about 3 minutes more. Fold in the espresso. (The mixture will seem loose at this point - that is ok.)\n4. Fold about a quarter of the chocolate into the eggs to lighten it, then fold in the rest of the chocolate. Finally, fold the whipped cream into the chocolate base to make a smooth light mousse. Pour the mousse into 4 serving dishes or wine glasses. Cover and refrigerate until set, about 1 hour. If desired, dust the tops with cocoa powder before serving.\n", + "ingredients_alternatives": "Chocolate: dark chocolate, milk chocolate, white chocolate\nHeavy Cream: whole milk, half-and-half, coconut cream\nEspresso Powder: instant coffee, brewed coffee\nEgg Yolks: duck eggs, goose eggs, quail eggs\nEgg: duck egg, goose egg, quail egg\nSugar: brown sugar, granulated sugar, maple syrup\nFine Salt: kosher salt, sea salt\nCocoa Powder: Dutch-processed cocoa powder, natural-processed cocoa powder" + }, + { + "recipe": "Clarified Butter\n1 pound unsalted butter\nInstructions:\nMelt the butter in a heavy saucepan over low heat and slowly cook until the bubbling ceases and the liquid turns clear, 30 to 40 minutes. Strain and cool, being sure to leave any solids in the bottom of the pan. Store in an airtight container in the fridge for up to a month.\n", + "ingredients_alternatives": "Butter: ghee, coconut oil, cashew cream" + }, + { + "recipe": "Sunday Startup Squash\n1 spaghetti squash\nOlive oil or butter\nFreshly grated Parmesan cheese\nBlack pitted slivered olives for garnish, optional\nInstructions:\nYou can cook the spaghetti squash a couple of ways. To save on time, bring a large amount (enough to cover the squash) of water to a boil. Gently lower in the spaghetti squash and cook for about 30 minutes or until a fork goes easily into the flesh. Remove from the water and let it cool.\nOr you can bake the squash. To do so, preheat the oven to 350 degrees. Set the squash on a baking sheet and prick it with a pot fork or slender long knife so the skin doesn't burst. Bake anywhere from 45 minutes to 1 1/2 hours, depending upon its size. Let cool a bit.\nEither way you cook the squash, split it down the middle and remove the seeds. With a fork rub the squash flesh until it separates into spaghettilike strands. To serve it simply, reheat it in olive oil or butter, season with salt and pepper and fold in grated cheese or serve it more as a main course with more ample toppings. Garnish with olives.\n", + "ingredients_alternatives": "Spaghetti squash: acorn squash, butternut squash, kabocha squash\nOlive oil or butter: avocado oil, grapeseed oil, walnut oil\nFreshly grated Parmesan cheese: pecorino Romano, asiago cheese\nBlack pitted slivered olives: Kalamata olives, Castelvetrano olives" + }, + { + "recipe": "Chipotle Mashed Sweet Potatoes\n2 large sweet potatoes, peeled and cubed\n2 tablespoons unsalted butter\n1/2 teaspoon kosher salt\n1 chipotle chile pepper in adobo sauce, finely chopped\n2 teaspoons adobo sauce\nInstructions:\nPut the sweet potatoes in a steamer basket and put the steamer in a large pot of simmering water that is 1 inch from the bottom of the basket. Cover and steam over medium-high heat for 20 minutes, or until the sweet potatoes are fork tender.\nRemove the steamer basket, pour the water out of the pot and dump the sweet potatoes in the pot. Add the butter and salt and mash with a potato masher. Add the chile and sauce and continue mashing to combine. Serve immediately.\n", + "ingredients_alternatives": "Sweet potatoes: yams, plantains\nUnsalted butter: ghee, coconut oil\nKosher salt: sea salt\nChipotle chile pepper: jalapeno, serrano pepper\nAdobo sauce: soy sauce, tamari, fish sauce" + }, + { + "recipe": "Air Fryer Acorn Squash with Brown Butter\n1 small acorn squash (about 1 1/2 pounds), halved, seeded and cut into 1/2-inch-thick slices\n2 tablespoons olive oil\n1/2 teaspoon crushed red pepper flakes\nKosher salt\n4 tablespoons unsalted butter\n1/4 cup fresh sage leaves\n1/4 cup roughly chopped pecans\n1 tablespoon finely grated Parmesan\nInstructions:\nPreheat a 3.5-quart air fryer to 400 degrees F. Toss the squash, olive oil, red pepper flakes and 1 teaspoon salt in a large bowl until evenly combined. Transfer to the air-fryer basket and air-fry, flipping the squash halfway through, until tender, golden brown and crisp at the edges, 20 to 25 minutes.\nMeanwhile, melt the butter in a small skillet over medium-low heat. Continue to cook, swirling the pan occasionally, until the butter smells nutty and the milk solids turn golden brown, 4 to 6 minutes. Immediately remove the pan from the heat, then stir in the sage, pecans and a pinch of salt. \nPlace the squash on a serving platter and sprinkle with the Parmesan to warm and melt slightly. Spoon the brown butter mixture over the top.\n", + "ingredients_alternatives": "Acorn squash: butternut squash, kabocha squash, delicata squash\nOlive oil: avocado oil, grapeseed oil, walnut oil\nCrushed red pepper flakes: smoked paprika, chili powder\nKosher salt: sea salt\nUnsalted butter: ghee, coconut oil\nFresh sage leaves: thyme, rosemary, oregano\nPecans: walnuts, hazelnuts\nParmesan: pecorino Romano, asiago cheese" + }, + { + "recipe": "Buffalo Chicken Macaroni and Cheese\n3/4 pound applewood smoked bacon\n1 pound chicken tenderloins\n1/2 cup beer\n1 pound dry elbow macaroni\n1/2 cup (1 stick) unsalted butter, plus 2 tablespoons, plus more for baking dish\n1 tablespoon minced garlic\n1/3 cup all-purpose flour, plus 1 cup\n3 cups whole milk, plus 2 tablespoons\n3/4 teaspoon salt\n3/4 teaspoon freshly ground black pepper\n3 cups grated white Cheddar, divided\n3 cups grated mozzarella cheese, divided\n1/2 cup crumbled blue cheese\n1 large egg\n1 1/2 cups vegetable oil\n2/3 cup hot sauce (recommended: Frank's Red Hot)\n1 cup panko bread crumbs\nSliced carrots and celery, for serving\nInstructions:\nPreheat oven to 400 degrees F. Coat bottom and sides of a 13 by 9-inch baking dish with butter.\nArrange the bacon on an aluminum foil lined sheet pan and bake until crisp, about 22 minutes. Allow to cool and coarsely chop.\nPut the chicken and beer in a large bowl and let marinate, at room temperature, for 20 minutes.\nBring a large pot of salted water to a boil over medium heat. Add the macaroni and cook stirring occasionally, until cooked al dente, about 6 to 7 minutes. Drain and reserve in a large pot or mixing bowl.\nMelt 1/2 cup butter in a large saucepan over medium heat; whisk in the garlic and cook for 1 to 2 minutes or until golden. Whisk in 1/3 cup flour and cook until golden, about 1 minute. Whisk in 3 cups milk, the salt and the pepper, and bring the mixture to a boil, stirring frequently. Add 2 cups of the Cheddar and 2 cups of the mozzarella (reserving additional cheese for topping) and stir until melted, about 2 minutes.\nStir the cheese sauce, blue cheese and bacon into the macaroni until well combined; pour evenly into the prepared baking dish and smooth the surface.\nPut the remaining 1 cup of flour in a medium-sized shallow mixing bowl. In another medium-sized shallow mixing bowl, add the remaining 2 tablespoons milk and the egg and whisk until combined. Drain the beer from the chicken tenderloins and dip into the flour to coat well, then dip into the egg mixture and back into the flour. Put on a plate until ready to fry.\nHeat the oil in a large skillet over medium-high heat until hot. Working in 2 batches, fry the chicken until golden brown and cooked through, about 4 minutes per side. Remove to paper towels to drain. Add the chicken and hot sauce to a large bowl and toss until well coated. Carefully slice the chicken into bite-sized strips. (Avoid knocking off the batter).\nEvenly top the macaroni with the sliced chicken, and drizzle with additional hot sauce, if desired. Sprinkle remaining 1 cup of white Cheddar and the remaining 1 cup of mozzarella cheese over the top of the chicken and sprinkle with the panko bread crumbs. Melt the remaining 2 tablespoons butter and drizzle it evenly over the bread crumbs. Bake at 400 degrees F until golden brown and bubbly, about 25 to 30 minutes.\nCool 10 minutes before serving. Serve with celery and carrot sticks, if desired.\n", + "ingredients_alternatives": "Bacon: Canadian bacon, prosciutto\nChicken: boneless, skinless chicken breasts, chicken thighs\nBeer: lager, pale ale, IPA\nElbow macaroni: shells, rotini, penne\nButter: unsalted butter, ghee\nGarlic: shallots, scallions\nFlour: all-purpose flour, whole wheat flour\nMilk: 2% milk, almond milk, soy milk\nSalt: kosher salt, sea salt\nPepper: black pepper, white pepper\nCheese: cheddar cheese, mozzarella cheese, Parmesan cheese\nBlue cheese: Gorgonzola, Roquefort\nEgg: duck egg, quail egg\nVegetable oil: canola oil, sunflower oil\nHot sauce: sriracha, hot sauce of your choice\nPanko bread crumbs: crushed crackers, croutons\nCelery: celery sticks, celery leaves\nCarrots: carrot sticks, carrot juice" + }, + { + "recipe": "Perfect Iced Coffee\n1 pound ground coffee (a good, rich roast)\nHalf-and-half (healthy splash per serving)\nSweetened condensed milk (2 to 3 tablespoons per serving)\nInstructions:\nCook's Note: Can use skim milk, 2-percent milk, whole milk, sugar, artificial sweeteners, syrups...adapt to your liking!\nIn a large container, mix the ground coffee with 8 quarts water. Cover and allow to sit at room temperature for eight hours or overnight.\nLine a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge and allow to cool. Use as needed.\nTo make iced coffee, pack a glass full of ice cubes. Fill the glass two-thirds full with the coffee liquid. Add a healthy splash of half-and-half. Add 2 to 3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust the half-and-half and/or sweetened condensed milk as needed.\n", + "ingredients_alternatives": "Coffee: espresso, cold brew, French press coffee\nHalf-and-half: heavy cream, coconut cream, almond milk\nSweetened condensed milk: evaporated milk, sweetened coconut milk" + }, + { + "recipe": "Pavlova\n4 large egg whites, at room temperature (see Cook's Note)\n1/2 teaspoon cream of tartar\n1/4 teaspoon fine salt\n2 1/4 cups confectioners' sugar\n1 cup cold heavy cream\n1/2 teaspoon pure vanilla extract\n1 cup strawberries (about 6), stemmed and thinly sliced\n1 cup raspberries\n1 cup blueberries\n2 tablespoons seedless raspberry jam\nInstructions:\nPosition a rack in the lower third of the oven and preheat to 225 degrees F. Line a baking sheet with parchment paper. Draw a 9-inch circle on the paper, then flip it over so the drawing is on the underside.\nFor the meringue, combine the egg whites, cream of tartar and salt in the very clean bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until foamy, about 1 minute. Increase the speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the confectioners' sugar, 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 minutes more.\nSpread the meringue on the prepared baking sheet, making sure to stay within the drawn 9-inch circle. Create some shallow dips and swoops (this will hold the whipped cream and berries). Bake until the meringue is dry and crisp on the outside, about 2 hours. Turn off the heat and let the pavlova sit in the warm oven to dry out more, about 1 hour. Transfer to a wire rack to cool completely. (The meringue can be made up to several hours in advance.)\nMeanwhile, make the whipped cream by whisking together the heavy cream and vanilla in a large bowl with an electric mixer until stiff peaks form, about 3 minutes. Cover and refrigerate until ready to serve.\nToss the berries and raspberry jam in a medium bowl until evenly coated and glossy. Cover and refrigerate for at least 15 minutes and up to 1 hour.\nTo serve, dollop the whipped cream on top of the meringue and spread into an even layer. Pile the macerated berries on top (drizzle any berry juice on top as well). Slice into wedges and serve immediately.\n", + "ingredients_alternatives": "Egg whites: whole eggs, duck eggs, goose eggs\nCream of tartar: white vinegar, lemon juice\nSalt: kosher salt, sea salt\nConfectioners' sugar: powdered sugar, granulated sugar\nHeavy cream: half-and-half, whole milk\nVanilla extract: almond extract, coconut extract\nStrawberries: raspberries, blackberries, cranberries\nRaspberries: blackberries, blueberries\nBlueberries: cranberries, cherries\nSeedless raspberry jam: apricot jam, quince jelly" + }, + { + "recipe": "Mushroom and Cheese Omelet\n2 to 3 large eggs\nKosher salt and freshly ground pepper to taste\n1 tablespoon unsalted butter\n3 tablespoons warm Sauteed Mushrooms, recipe follows\n2 tablespoons diced triple or double creme cheese, such as St. Andre, Brillat-Savarin or Fromager d'Affinois\nPinch of chopped fresh thyme or other herb, optional\n1 tablespoon olive oil\n1 pound mushrooms (any assortment), sliced\n1/2 teaspoon minced garlic\nKosher salt and freshly ground pepper to taste\nInstructions:\nCrack the eggs into a small bowl, and use a fork to beat them with the salt and pepper. \nHeat an 8-inch omelet pan or shallow skillet (preferably nonstick) over medium-high heat. Add the butter, let it melt and swirl the pan so it coats the bottom evenly. Pour the eggs into the pan and quickly shake and swirl so the eggs completely cover the bottom. Let the eggs firm up on the bottom, about 30 seconds, then use a rubber spatula to lift the edges of the omelet up so any uncooked egg on the top runs underneath. \nSprinkle half of the eggs with the sauteed mushrooms and cheese and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny). Flip the uncooked side of the eggs over the filling, and slide it onto a plate. Garnish with fresh herbs, if desired.\nHeat a very large skillet over medium high heat. Add the oil, then the mushrooms and garlic, season with salt and pepper and saute until the liquid has evaporated and the mushrooms have turned nicely browned, about 10 minutes. Taste, adjust seasonings and serve hot.\n", + "ingredients_alternatives": "Eggs: duck eggs, quail eggs, goose eggs\nUnsalted Butter: ghee, coconut oil\nMushrooms: shiitake, cremini, chanterelle\nTriple or Double Cream Cheese: burrata, taleggio, fontina\nThyme: rosemary, sage, tarragon\nOlive Oil: avocado oil, grapeseed oil, walnut oil" + }, + { + "recipe": "Decadent Dirt Cake: Signature Groom's Cake or Special Occasion Cake\n1 cup (2 sticks) butter\n2 cups granulated sugar\n1 1/3 cups good quality dark chocolate (recommended: Guittard)\n2 tablespoons extremely strong coffee\n1 1/2 cups self-rising flour\n1 cup all-purpose flour\n1/4 cup cocoa\n2 cups very hot water\n3 large eggs, beaten\n1 1/2 teaspoons vanilla (recommended: Nielsen-Massey)\n1/4 cup coffee-flavored liqueur (recommended: Kahlua)\nWhipped Chocolate Buttercream, recipe follows, optional\n1 cup good quality dark chocolate (recommended: Guittard)\n1/2 cup (1 stick) room temperature salted butter\n2 tablespoons heavy cream\n1 teaspoon vanilla (recommended: Nielsen Massey)\n1 tablespoon coffee-flavored liqueur (recommended: Kahlua)\n1 pound sifted confectioners' sugar\nInstructions:\nGrease and lightly flour a large Bundt pan or alternatively use a vegetable release spray. \nPlace the rack at the center of the oven and preheat to 300 degrees F. \nMelt, do not boil, butter, sugar, chocolate, and coffee in a medium-sized saucepan with the hot water, until the sugar is dissolved. Cool completely and pour into a large mixing bowl. \nSet the mixer on slow to medium speed. \nSift together the combined flours and cocoa. In a separate bowl, combine the beaten eggs, vanilla, and coffee-flavored liqueur. \nAdd the flour mixture alternately with egg mixture to the basic chocolate mixture. This is a thin mixture do not over beat. Pour the mixture into the prepared pan and place into the preset oven. \nBake for 1 1/4 to 1 1/2 hours at 300 degrees F. \nCheck with a skewer to be sure the cake is cooked through. \nCool the cake for 20 minutes before removing it from the pan.\nBarely melt the chocolate in a double boiler over gentle heat. Remove from the heat source and pour into a large mixing bowl then cool for five minutes. Add the butter, cream, vanilla, coffee-flavored liqueur, and mix on medium speed until the mixture thickens. Finally add the confectioners' sugar in small batches until the mixture holds a medium peak. If the kitchen temperature is warm, and the icing is not of spreading consistency place the bowl in the refrigerator for a few minutes, then recommence mixing. Slather the icing over the cake with an offset palette knife. \n", + "ingredients_alternatives": "Butter: unsalted butter, cultured butter, or ghee\nSugar: coconut sugar, maple syrup, honey\nChocolate: high-quality dark chocolate (such as Lindt or Ghirardelli), or a combination of dark and milk chocolate\nCoffee: brewed coffee, espresso powder, or instant coffee\nFlour: whole wheat flour, pastry flour, or all-purpose flour\nCocoa: Dutch-processed cocoa powder or natural cocoa powder\nHot Water: very hot water, or warm water\nEggs: large eggs, duck eggs, or quail eggs\nVanilla: pure vanilla extract, or imitation vanilla extract\nLiqueur: Baileys Irish Cream, Kahlúa, or Grand Marnier\nWhipped Chocolate Buttercream: whipped cream, heavy cream, or whipped coconut cream\nConfectioners' Sugar: powdered sugar, granulated sugar, or turbinado sugar" + }, + { + "recipe": "\\16 Bean\\ Pasta E Fagioli\n1 (1-pound) bag Goya 16 Bean Soup Mix\n2 tablespoons good olive oil, plus extra for serving\n6 ounces pancetta, 1/4-inch-diced\n1 large onion, chopped\n1 tablespoon minced garlic (3 cloves)\n1/2 teaspoon crushed red pepper flakes\n1 (28-ounce) can crushed tomatoes, preferably San Marzano\n1 cup dry red wine\n4 to 6 cups good chicken stock, preferably homemade\nKosher salt and freshly ground black pepper\n1 cup miniature pasta, such as ditalini or tubettini\n1/2 cup freshly grated Italian Parmesan cheese, plus extra for serving\n1 tablespoon good red wine vinegar\nJulienned fresh basil leaves, for serving\nInstructions:\nThe day before you plan to make the soup, place the bean mix in a large bowl, add cold water to cover by 2 inches and refrigerate overnight. The next day, drain the beans, rinse under cold running water and drain again. Place the beans in a large pot with 8 cups of cold water. Bring to a boil, lower the heat and simmer for 1 hour. Stir occasionally and skim off any foam that rises to the top. The beans should be very tender and the skin will peel away when you blow on a bean.\nMeanwhile, heat the oil in a medium (10-inch) stockpot or Dutch oven over medium heat. Add the pancetta and onion and saute over medium to medium-high heat for 12 to 18 minutes, until browned. Add the garlic and red pepper flakes and saute for one minute. Add the tomatoes, wine, 4 cups of the chicken stock, 1 tablespoon salt and 1 teaspoon black pepper and turn off the heat.\nDrain the beans and add two-thirds of them to the soup. Pass the remaining beans through a food mill, discarding the skins. Stir the bean puree and the pasta into the soup, bring to a boil, lower the heat and simmer for 20 to 30 minutes, stirring occasionally, until the pasta is tender. Add up to 2 more cups chicken stock if the soup is too thick. Stir in the Parmesan and the vinegar. Ladle the soup into large shallow bowls and add a swirl of olive oil, a sprinkle of Parmesan and some basil. Serve hot with extra Parmesan on the side.\n", + "ingredients_alternatives": "Bean Soup Mix: split peas, lentils, chickpeas, kidney beans\nOlive Oil: extra-virgin olive oil, avocado oil, grapeseed oil\nPancetta: bacon, prosciutto\nOnion: shallots, scallions\nGarlic: shallots, green onions\nCrushed Red Pepper Flakes: red pepper flakes, paprika\nTomatoes: canned crushed tomatoes, fresh tomatoes\nWine: red wine, white wine\nChicken Stock: chicken broth, vegetable broth\nSalt and Pepper: kosher salt, Himalayan pink salt\nPasta: spaghetti, linguine, fettuccine\nCheese: Parmesan cheese, mozzarella cheese\nVinegar: balsamic vinegar, white wine vinegar" + }, + { + "recipe": "Potato Salad with Red Wine Vinegar\n2 pounds small red potatoes scrubbed and quartered\n1 pound bacon, chopped\n2 tablespoons red wine vinegar\n3/4 cup mayonnaise\n3 tablespoons whole-grain mustard\n6 scallions, chopped in 1/4-inch segments\n1 red onion, diced\n2 tablespoons sugar\nSalt and pepper\n2 hard boiled eggs, chopped\nInstructions:\nPlace potatoes in cold water in a medium saucepan. Bring to a boil and turn down the heat to medium, letting them cook until fork tender, about 15 minutes. In a skillet, saute bacon on low heat until crispy. Place bacon on a paper towel and discard the grease. Drain the potatoes, but DO NOT rinse them under cold water. Rather let them cool for about 6 to 8 minutes on a sheet pan. In a small bowl combine vinegar, mayonnaise, mustard, scallions, onion, sugar, and salt and pepper. Transfer potatoes to a mixing bowl and sprinkle bacon and hard boiled eggs over them. Then fold mayonnaise mixture into the potatoes and serve at room temperature.\n", + "ingredients_alternatives": "Potatoes: sweet potatoes, yams, taro\nBacon: pancetta, prosciutto\nRed wine vinegar: balsamic vinegar, white wine vinegar\nMayonnaise: Greek yogurt, avocado cream\nWhole-grain mustard: brown mustard, spicy mustard\nScallions: chives, leeks\nRed onion: yellow onion, shallots\nSugar: honey, maple syrup\nSalt and pepper: kosher salt, sea salt\nHard boiled eggs: pickled eggs, deviled eggs" + }, + { + "recipe": "Affogato\n1/2 ounce bitter Italian liqueur, such as Ramazotti Amaro\n1 scoop of Vanilla Bean Gelato, recipe follows\n1 shot freshly brewed espresso\n3 cups milk\n1 cup heavy cream\n1 cup sugar\n3 vanilla beans, split lengthwise seeds scraped, or 3 tablespoons vanilla extract\n3 large egg yolks\nInstructions:\nTo assemble: Pour the liqueur in a tall coffee cup, preferably crystal - as to see inside the dessert. Scoop one large scoop of vanilla gelato (or ice cream) in the bottom of the glass. Finish with a shot of freshly brewed espresso.\nCombine the milk, cream and sugar in a medium-sized nonreactive saucepan. Add the vanilla beans and seeds to mixture, or add the vanilla bean extract. Bring the mixture to a boil over medium heat, stirring from time to time, until the sugar is dissolved, about 10 minutes. \nMeanwhile, beat the egg yolks in a small bowl. Slowly whisk 1/2 cup of the hot milk-cream mixture into the yolks, then return the warmed yolks to the milk-cream mixture, stirring continuously. Reduce the heat to medium-low and cook, stirring constantly for about 20 minutes until the mixture is thick enough to coat the back of a wooden spoon or measures 190 degrees F on an instant-read thermometer. Remove the pan from the heat and pour the mixture through a fine strainer into a metal bowl. Put the bowl on another bowl partially filled with ice and stir to chill completely. Transfer the liquid to the canister of an ice cream maker and freeze according to the manufacturer's instructions for gelato. When frozen, transfer the gelato to an airtight container and store in the freeze. \n", + "ingredients_alternatives": "Bitter Italian liqueur: Campari, Cynar, Aperol\nVanilla Bean Gelato: coconut milk, cashew cream, almond milk\nFreshly brewed espresso: cold brew coffee, Turkish coffee\nMilk: whole milk, almond milk, soy milk\nHeavy cream: half-and-half, whipping cream\nSugar: brown sugar, maple syrup, honey\nVanilla beans: Madagascar vanilla, Tahitian vanilla, Mexican vanilla\nEgg yolks: duck eggs, goose eggs, quail eggs" + }, + { + "recipe": "Orange Yogurt\n1 quart plain low-fat yogurt\n1/4 cup raisins\n1/4 cup chopped walnuts\n1 1/2 teaspoons pure vanilla extract\n1/4 cup good honey\n1 orange, zest grated\n1/2 to 1 cup freshly squeezed orange juice\nOrange, orange zest, raisins and walnuts, for garnish (optional)\nInstructions:\nLine a sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight.\nPlace the thickened yogurt into a medium bowl and stir in the raisins, walnuts, vanilla, honey, and orange zest. Thin with orange juice until it is a desirable consistency. Garnish with sections of orange, orange zest, raisins, or walnuts and serve.\n", + "ingredients_alternatives": "Yogurt: Greek yogurt, soy yogurt, coconut yogurt\nRaisins: cranberries, cherries, apricots\nWalnuts: pecans, almonds, hazelnuts\nVanilla extract: almond extract, lemon extract\nHoney: maple syrup, agave nectar\nOrange: grapefruit, lemon, lime\nOrange juice: pineapple juice, mango juice, cranberry juice" + }, + { + "recipe": "Lamb Salad with Peach, Plum and Fennel\n1 medium fennel bulb, quartered, core trimmed\n2 cloves garlic\n1 teaspoon kosher salt\n2 tablespoons extra-virgin olive oil\n2 teaspoons minced fresh marjoram\n1 pound butterflied leg lamb, fat trimmed\nFreshly ground black pepper to taste\n2 ripe plums, (recommended: Santa Rosa)\n1 large ripe peach\n8 cups mesclun salad greens\nSherry Dressing, recipe follows\n2 tablespoons aged sherry wine vinegar\n2 teaspoons whole-grain mustard\n1 teaspoon kosher salt\nFreshly ground black pepper\n1¿4 cup extra-virgin olive oil\nInstructions:\nPosition a rack 6 inches from the broiler and preheat. Thinly slice the fennel lengthwise, using a mandoline if you have one. Soak the cut fennel in a bowl of very cold water. Smash the garlic cloves, sprinkle with the 1 teaspoon salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the garlic, olive oil, and marjoram together and rub all over the lamb. Season with pepper, to taste. Place the lamb, trimmed-side down on a broiler pan. Broil the meat until nicely browned, about 5 minutes. Turn and cook until an instant-read thermometer inserted into the sides of the meat registers 120 degrees F, another 2 to 3 minutes. Set meat aside to rest while preparing the salad.\nPit and cut the plums and peach into chunks with their skins. Toss fruit in a salad bowl with the mesclun salad greens. Drain and pat the fennel dry, add to the salad.\nThinly slice the lamb against the grain into bite-size pieces, and add that to the salad as well. Season salad with the salt and pepper, toss with the dressing, and divide evenly among 4 plates. Serve.\nWhisk the vinegar, mustard, salt, and pepper, to taste, in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.\n", + "ingredients_alternatives": "Fennel: onion, leek, scallion\nGarlic: shallot, green onion\nKosher salt: sea salt\nOlive oil: avocado oil, grapeseed oil, walnut oil\nMarjoram: oregano, thyme, rosemary\nLeg lamb: chicken breast, pork tenderloin\nBlack pepper: white pepper, pink peppercorns\nPlums: nectarines, apricots\nPeach: nectarine, plum\nMesclun salad greens: arugula, mixed greens, spinach\nSherry Dressing: balsamic vinaigrette, red wine vinegar, white wine vinegar\nAged sherry wine vinegar: port wine vinegar, Madeira wine vinegar\nWhole-grain mustard: brown mustard, yellow mustard, spicy mustard" + }, + { + "recipe": "Mexican Chocolate and Date Fritters\n3/4 cup all purpose flour\n2 teaspoons baking powder\n1 teaspoon mandarin or orange zest\n1/4 teaspoon salt\n1/4 cup minced pitted dates\n1 (3.1-ounce) disc Mexican or bittersweet chocolate, such as Ibarra, chopped into 1/4-inch pieces*\n1 cup whole- milk ricotta cheese\n2 large eggs, lightly beaten\n2 tablespoons granulated sugar\n1 1/2 teaspoons pure vanilla extract\nVegetable oil for frying\nPowdered sugar for dusting\nMexican Hot Chocolate (recipe follows)\nInstructions:\nWhisk together the flour, baking powder, mandarin peel, salt, dates and chocolate in a bowl. Whisk together ricotta, eggs, granulated sugar, and vanilla in another bowl. Mix in the flour mixture to form a chunky batter.\nIn a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in about 4 minutes.)\nWorking in batches, gently drop a tablespoon of the batter in the oil and fry, turning occasionally, until deep golden in color, about 3 minutes per batch. Transfer with a slotted spoon onto paper towels to drain.\nDust generously with powdered sugar and serve with Mexican Hot Chocolate.\n", + "ingredients_alternatives": "Flour: whole wheat flour, spelt flour, rice flour\nBaking powder: baking soda, cornstarch\nMandarin or orange zest: lemon zest, lime zest\nSalt: kosher salt, Himalayan pink salt\nDates: raisins, prunes\nChocolate: dark chocolate, semisweet chocolate\nRicotta cheese: cottage cheese, cream cheese\nEggs: duck eggs, goose eggs\nVanilla extract: almond extract, coconut extract\nVegetable oil: canola oil, grapeseed oil\nPowdered sugar: confectioners' sugar, icing sugar" + }, + { + "recipe": "Tropical Fruit Tart\n1 3/4 cups all purpose flour\n1/4 cup powdered sugar\n1 teaspoon ground ginger\n1/4 teaspoon salt\n10 tablespoons chilled unsalted butter, cut into pieces\n4 large egg yolks\n3 tablespoons water\n1 cup whole milk\n1 1inchlong piece fresh ginger, peeled, thinly sliced\n1/2 vanilla bean, split lengthwise\n1/2 cup sugar\n2 tablespoons cornstarch\n2/3 cup apricot preserves\n2 tablespoons Cognac\n3 kiwis, peeled, thinly sliced\n1 ripe mango, pitted, peeled, thinly sliced\n1/4 fresh pineapple, peeled, cored thinly sliced\nInstructions:\nMix flour, powdered sugar, ground ginger and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Whisk 1 yolk and water in small bowl to blend. Add to processor by tablespoonful and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour.\nPour milk into heavy medium saucepan. Add ginger. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover and let steep 30 minutes. Strain and return to same saucepan. Bring to simmer. Whisk 3 yolks, sugar and cornstarch in medium bowl until well blended. Gradually whisk in hot milk. Return mixture to same saucepan. Whisk over medium heat until mixture thickens and comes to boil. Boil 1 minute. Pour pastry cream into clean bowl. Press plastic onto surface and refrigerate until well chilled, about 4 hours.\nPreheat oven to 375 degrees F. Roll out dough on lightly floured surface to 14 inch round. Transfer to 11inch round tart pan with removable bottom. Line crust with foil, parchment or coffee filters; fill with dried beans or pie weights. Bake until sides of crust are set, about 15 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if bubbles form. Transfer pan to rack and cool completely.\nCombine preserves and Cognac in heavy small saucepan. Stir over low heat until preserves melt. Transfer to processor; puree until smooth. Brush half of syrup over bottom of crust. Spread pastry cream evenly over. Arrange fruit over pastry cream. Rewarm preserve mixture. Brush over fruit.\n", + "ingredients_alternatives": "Flour: whole wheat flour, pastry flour, cake flour\nSugar: brown sugar, granulated sugar, maple syrup\nGinger: ground cinnamon, ground nutmeg, ground cardamom\nSalt: kosher salt, sea salt\nButter: unsalted butter, cultured butter, ghee\nEgg yolks: duck eggs, goose eggs, quail eggs\nWater: sparkling water, tonic water, coconut water\nMilk: almond milk, soy milk, coconut milk\nGinger: fresh turmeric, fresh cumin, fresh coriander\nVanilla: Madagascar vanilla, Tahitian vanilla, Mexican vanilla\nCornstarch: arrowroot starch, tapioca starch, potato starch\nApricot preserves: fig jam, quince jelly, plum preserve\nCognac: brandy, armagnac, calvados\nKiwis: blueberries, raspberries, blackberries\nMango: papaya, pineapple, mamey sapote\nPineapple: coconut milk, coconut cream, cashew cream" + }, + { + "recipe": "Air Fryer Shrimp Scampi\nKosher salt\n1 lemon \n1 pound shrimp (16/20 count), peeled, deveined, tails on \n5 sprigs fresh thyme \n3 cloves garlic, thinly sliced \n1 dried bay leaf \nFreshly cracked black pepper \n1 stick (8 tablespoons) unsalted butter, cut into tablespoon pieces \n12 ounces campanelle pasta \n1/2 cup finely chopped fresh flat-leaf parsley \n2 tablespoons extra-virgin olive oil \nInstructions:\nPreheat a 6-quart air fryer to 375 degrees F. Bring a large pot of salted water to a boil.\nZest the lemon in strips using a peeler, making sure to avoid the white pith. Cut the lemon in half, then cut one half into wedges for serving. Reserve the other half for squeezing. \nPut the lemon zest, shrimp, thyme, garlic, bay leaf, 1/2 teaspoon salt and 1/4 teaspoon pepper in a cake pan and toss to combine. Spread the mixture out in the pan and dot the butter on top. Cover the pan tightly with aluminum foil. \nPut the cake pan in the air fryer and cook until the butter is bubbling and the shrimp are opaque, 10 to 12 minutes. While the shrimp cook, boil the pasta according to the package instructions. \nDiscard the lemon zest, bay leaf and thyme from the shrimp mixture. Drain the pasta and return it to the pot. Pour the shrimp mixture over the pasta. Add the parsley and olive oil, squeeze in the juice from the reserved lemon half and toss to combine. Serve with lemon wedges. \n", + "ingredients_alternatives": "Kosher salt: sea salt\nLemon: orange, grapefruit\nShrimp: scallops, lobster\nThyme: rosemary, oregano\nGarlic: shallots, green onions\nBay leaf: bayberry, myrtle\nBlack pepper: white pepper, cayenne pepper\nButter: ghee, coconut oil\nPasta: spaghetti, linguine\nParsley: cilantro, basil" + }, + { + "recipe": "Passion Chiffon Pie\n4 eggs, separated\n1 cup sugar\n1/2 teaspoon salt\n1 cup passion fruit juice\n1 teaspoon unflavored gelatin\n1/4 cup cold water\n1 teaspoon lemon rind, grated\n1 baked pie shell\n1/2 cup whipped cream\nInstructions:\nBeat egg yolks until thick. Add 1/2 cup sugar, salt, and passion fruit juice. Cook over low heat until thick, stirring constantly. Add gelatin which has been dissolved in cold water. Add lemon rind and cool until slightly congealed. Beat egg whites with remaining 1/2 cup of sugar. Fold slightly beaten egg whites into cooled yolk mixture. Pour into cool pie shell. Chill until nice and stiff. Serve with whipped cream and enjoy.\n", + "ingredients_alternatives": "Eggs: duck eggs, quail eggs, goose eggs\nSugar: honey, maple syrup, agave nectar\nSalt: kosher salt, sea salt\nPassion fruit juice: mango juice, pineapple juice\nGelatin: agar agar, kuzu powder\nWater: coconut water, almond milk\nLemon rind: orange rind, grapefruit rind\nWhipped cream: heavy cream, coconut cream" + }, + { + "recipe": "Charcoal Grilled Corn with Sour Cream and Chile\n6 ears fresh sweet corn, in their husks\n3 tablespoons unsalted butter, melted\n1 tablespoon best quality mild chile powder\n1/2 cup sour cream, whisked with 1 tablespoon milk to thin\n1/3 cup grated anejo or romano cheese\nInstructions:\nPull all of the husks back from the corn without removing it. Pull off and remove all the silk, using a soft brush to get the last stubborn strands. Return the husks to their original position and twist the tops.\nIn a large deep bowl, cover the corn with cold water and weight down with a plate to keep them all submerged. Let the corn soak for 1 hour. Meanwhile, light a charcoal fire and let it burn until the coals are medium hot. Set the grill rack 4 inches from the hot coals. Lay the corn on the grill rack and roast for 15 to 20 minutes, turning frequently with tongs. Pull back some husks to test the kernels for doneness if desired. Remove from the grill, let cool for a few minutes and pull the husks back to the base again so that you can use them as a handle for picking up the corn. Set aside until ready to serve the rest of the meal. Brush the corn with the butter and return it to the grill rack for about 10 minutes, turning frequently, until nicely browned. Sprinkle the corn with the chile powder and pass the sour cream and cheese at the table for guests to help themselves.\n", + "ingredients_alternatives": "Corn: cherry tomatoes, bell peppers, jalapenos\nButter: coconut oil, ghee, avocado oil\nChile powder: smoked paprika, cumin, coriander\nSour cream: Greek yogurt, cottage cheese, ricotta cheese\nCheese: Parmesan, goat cheese, feta cheese" + }, + { + "recipe": "Branzino al Cartoccio\n2 whole fresh branzino (2 1/2 pounds each), scaled, cleaned and gutted, and washed\nKosher salt and freshly ground black pepper\n2 small handfuls baby arugula\n2 lemons, sliced\n1 small bulb fennel, sliced\nOlive oil, for drizzling\n1/4 cup dry white wine\nInstructions:\nHeat a grill to medium high. \nSprinkle the fish with salt and pepper and place each on a double rectangle of foil. Top with the arugula, half the lemon slices and the fennel. Sprinkle the outside of the fish with salt and pepper, drizzle lightly with olive oil and splash each with some wine. Enclose each fish in the foil, sealing to make a packet. Wrap each fish one more time with foil. \nPlace the foil packets on the grill and cook for 25 to 30 minutes. \nRemove the skin and fillet the fish from the bones. Serve on a platter with the remaining lemon slices. Garnish with the arugula and fennel. Squeeze a little lemon juice on top of the fish, just enough to taste.\n", + "ingredients_alternatives": "Branzino: salmon, sea bass, turbot\nKosher salt: sea salt\nBlack pepper: pink peppercorns\nArugula: frisée, chicory, endive\nLemons: oranges, grapefruits\nFennel: anise, coriander, caraway\nOlive oil: avocado oil, grapeseed oil, walnut oil" + }, + { + "recipe": "Green Olive Tapenade\n2 cups pitted green olives (about 10 oz.)\n1 tablespoon capers\n1 clove garlic, minced\n1/4 cup canned garbanzo beans, drained and rinsed\n1/4 cup slivered almonds, toasted\n1 tablespoon lemon juice\n1 tablespoon chopped fresh parsley\n1/3 cup olive oil\n36 Keebler® Town House® Original crackers\n36 small fresh parsley leaves (optional)\nInstructions:\n1. In food processor bowl combine olives, capers and garlic. Cover and process until chopped. Add beans, almonds, lemon juice and parsley. Process until combined. With food processor running, slowly add oil through feed tube, processing until combined. Transfer to small bowl. Cover and refrigerate until serving.\n2.Top each Keebler® Townhouse® Original cracker with about 1 tablespoon of olive mixture. Garnish with parsley leaves, if desired.\nYield: 2 1/4 cups; 18 servings (1 serving = 2 crackers plus 2 tablespoons tapenade)\nFor more great recipes, visit www.Kelloggs.com.\n®, ™, © 2010 Kellogg NA Co.\n", + "ingredients_alternatives": "Green olives: Kalamata olives, Castelvetrano olives, Cerignola olives\nCapers: pickled peppers, pickled cauliflower\nGarlic: shallots, scallions\nCan garbanzo beans: chickpeas, kidney beans\nSlivered almonds: sliced almonds, chopped almonds\nLemon juice: white wine vinegar, apple cider vinegar\nChopped fresh parsley: cilantro, basil\nOlive oil: avocado oil, grapeseed oil\nKeebler Town House crackers: Ritz crackers, Wheat Thins crackers\nFresh parsley leaves (optional): basil, oregano" + }, + { + "recipe": "Sliders with Chipotle Mayonnaise\n1 cup mayonnaise\n2 chipotles in adobo sauce\n1 tablespoon adobo sauce\n1/2 lime, juice\nSalt and freshly ground black pepper\n1 to 1 1/2 pounds ground chuck, 80/20\nSalt and freshly ground black pepper\nCheese slices, your choice\nMini burger buns\nChipotle Mayonnaise, recipe above\nPickles\nRed onion slices\nInstructions:\nFor the chipotle mayonnaise:\nAdd all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.\nFor the sliders:\nPreheat grill over medium-high heat.\nForm the meat into 2 to 3-ounce portions, packed tightly. Season with salt and pepper.\nPlace the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt.\nPlace the slider on mini burger buns and top with chipotle mayonnaise and any other desired toppings.\n", + "ingredients_alternatives": "Mayonnaise: hummus, tahini, or yogurt with lemon juice\nChipotles in adobo sauce: jalapenos, serrano peppers, or Thai chili flakes\nAdobo sauce: soy sauce, tamari, or Bragg's liquid aminos\nLime juice: lemon juice, orange juice, or grapefruit juice\nSalt and freshly ground black pepper: smoked paprika, garam masala, or sumac\nGround chuck: ground turkey, ground pork, or ground lamb\nCheese slices: cheddar, Swiss, or mozzarella\nMini burger buns: hamburger buns, hot dog buns, or pretzel rolls\nChipotle Mayonnaise: Sriracha, salsa, or hot sauce\nPickles: pickled jalapenos, pickled red onions, or pickled peppers" + }, + { + "recipe": "Poached Salmon on Watercress with Citrus Vinaigrette\n1 cup dry white wine\n1 1/2 cups water\n2 lemon slices\n1 small onion, peeled and quartered\n5 sprigs parsley\n1 bay leaf\n6 peppercorns\n1 (3 pound) salmon fillet, skin on, scaled and pin bones removed\nSalt and freshly ground pepper\n6 tablespoons olive oil\n2 tablespoons lemon juice\n2 tablespoons orange juice\n2 tablespoons lime juice\n1 tablespoon finely chopped dill\nSalt and freshly ground black pepper\n6 cups watercress\nFresh dill\nInstructions:\nTo make the salmon: Combine all ingredients except the salmon in a medium skillet or saucepan. Bring to a boil then reduce to a simmer. Season the salmon with salt and pepper on both sides, add to simmering liquid, and cover. Cook for 5 to 8 minutes or until just done.\nTo make the vinaigrette: Whisk together the olive oil and citrus juices, add the dill, and season with salt and pepper, to taste.\nToss the watercress with 3 tablespoons of the vinaigrette and season with salt and pepper, to taste. Arrange the watercress on a large platter and place the salmon in the center. Drizzle with additional vinaigrette and garnish with dill.\n", + "ingredients_alternatives": "Wine: chardonnay, sauvignon blanc, pinot grigio, sparkling water\nWater: club soda, seltzer water, tonic water\nLemon slices: oranges, grapefruits, lemons\nOnion: scallions, shallots, red onion\nParsley: cilantro, basil, dill\nBay leaf: thyme, rosemary, bay laurel\nPeppercorns: black pepper, white pepper, pink peppercorns\nSalmon: cod, tilapia, trout\nSalt and pepper: kosher salt, sea salt, smoked paprika\nOlive oil: avocado oil, grapeseed oil, walnut oil\nLemon juice: lime juice, grapefruit juice, apple cider vinegar\nOrange juice: pineapple juice, mango juice, coconut water\nLime juice: grapefruit juice, pineapple juice, coconut water\nDill: parsley, basil, cilantro\nWatercress: arugula, spinach, kale" + }, + { + "recipe": "Spoonbread\n2 cups milk\n1/2 cup cream\n1 tablespoon butter\n1 cup cornmeal\n1 cup fresh corn kernels, roasted and cut from ears\n1 bunch chives, snipped\n3 eggs, separated\nInstructions:\nIn a medium saucepan, heat milk, cream and butter until just boiling. Whisk in cornmeal in a slow steady stream, stirring until mixture is smooth. Remove from heat and stir in corn kernels and chives. Beat egg yolks and stir into the mixture. Beat egg whites until stiff and fold into the batter to lighten it. Pour mixture into a greased 8 by 8-inch casserole pan, spread evenly with a spatula. Bake 30 minutes in a preheated 350-degree F oven until risen like a souffle. \nSpoonbread will be puffed and golden brown; a knife inserted into the center should come out clean.\n", + "ingredients_alternatives": "Milk: almond milk, soy milk, coconut milk, rice milk\nCream: half-and-half, heavy cream, Greek yogurt\nButter: unsalted butter, ghee, vegan butter\nCornmeal: whole wheat bread crumbs, panko bread crumbs, crushed crackers\nCorn kernels: frozen corn kernels, canned corn kernels\nChives: scallions, leeks, garlic scapes\nEggs: tofu, egg replacers, flaxseed meal mixed with water" + }, + { + "recipe": "Lemon\\u2013Olive Oil Sugar Cookies\n2 1/4 cups all-purpose flour\n1/2 teaspoon baking powder\n1/2 teaspoon salt\n1 1/2 cups granulated sugar\n2 tablespoons finely grated lemon zest (from 3 lemons)\n1/2 cup extra-virgin olive oil\n1 stick unsalted butter, at room temperature\n2 teaspoons pure vanilla extract\n1 large egg\nYellow or white sanding sugar, for coating\nInstructions:\nLine 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. In a large bowl, beat the granulated sugar and lemon zest with a mixer on medium-high speed until well combined, about 1 minute. Add the olive oil and butter and beat until light and fluffy, 3 to 4 minutes. Beat in the vanilla and egg until combined. Reduce the mixer speed to low and beat in about half of the flour mixture until just incorporated. Add the remaining flour mixture, increase the speed to medium and beat until combined. Refrigerate the dough until slightly firm but scoopable, 30 minutes to 1 hour.\nPosition racks in the upper and lower thirds of the oven and preheat to 350˚ F. One at a time, scoop 1 1/2 tablespoonfuls of dough (a medium ice cream scoop works well for this) and roll into balls, then generously coat in sanding sugar. Arrange about 2 inches apart on the baking sheets.\nBake, switching the pans halfway through, until the cookies are set and the edges are a pale golden brown, 11 to 13 minutes. (Be careful not to overbake.) Let cool 10 minutes on the baking sheets, then remove to a rack to cool completely.\n", + "ingredients_alternatives": "Flour: whole wheat flour, spelt flour, rice flour\nBaking powder: baking soda, cornstarch\nSalt: kosher salt, Himalayan pink salt\nSugar: brown sugar, maple syrup\nLemon zest: orange zest, grapefruit zest\nOlive oil: avocado oil, grapeseed oil\nButter: coconut oil, shea butter\nVanilla extract: almond extract, lemon verbena extract\nEgg: duck egg, quail egg\nSanding sugar: confectioners' sugar, powdered sugar" + }, + { + "recipe": "Chiles Salteados Estilo Los Arcos\n1/4 cup olive oil\n24 pearl onions, peeled and stem end trimmed but left intact, and halved lengthwise\n12 small, whole pepperoncini, or other small, mild chiles (see Note)\n1 teaspoons salt\n1 tablespoon freshly ground black pepper\nSherry vinegar, for drizzling\nInstructions:\nIn a large cast iron skillet heat 2 tablespoons of the oil over medium heat. Add the onions and the chiles and saute, turning with tongs to make sure they brown evenly, for 6 to 8 minutes, or until golden. Add the salt and pepper, toss to mix, and remove from the heat. Drizzle with the remaining olive oil and serve, drizzled with a little sherry vinegar.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nPepperoncini: jalapeno, serrano, or other small, mild chiles\nSalt: kosher salt, sea salt\nBlack pepper: ground peppercorns, white pepper\nSherry vinegar: balsamic vinegar, white wine vinegar" + }, + { + "recipe": "Mascarpone and Dark Chocolate Cream in White Chocolate Cups\n8 ounces good-quality white chocolate, chopped\n4 ounces bittersweet or semisweet chocolate, chopped\n1 cup whipping cream\n3 tablespoons sugar\n8 ounces mascarpone cheese\n1 teaspoon grated orange peel\n1/4 teaspoon vanilla extract\nWhite chocolate curls, for garnish\nInstructions:\nLine 8 muffin cups with paper liners. Melt the white chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using a pastry brush, coat the chocolate evenly over the bottom and up the sides of the liners. Freeze until the chocolate is firm, about 30 minutes. Remelt the white chocolate in the bowl. Spoon 1 tablespoon into each cup and brush over the bottom and up the sides, forming a second coat. Freeze until completely set, about 1 hour.\nMelt the bittersweet chocolate in top of a clean double boiler over simmering water, stirring until smooth. At this point, set aside to cool completely.\nUsing an electric mixer, beat the cream and sugar in a large bowl until soft peaks form. Set the whipped cream aside.\nUsing an electric mixer, beat the mascarpone cheese, melted bittersweet chocolate, orange peel, and vanilla in a large bowl just until smooth and glossy, about 30 seconds (do not overmix). Fold the whipped cream into the chocolate mixture in 2 batches. Transfer the mousse to a pastry bag fitted with a star tip. Pipe the mousse into the white chocolate cups. Sprinkle the white chocolate curls over the mousse and serve immediately, or cover and refrigerate overnight, and then let stand at room temperature 1 hour before serving.\n", + "ingredients_alternatives": "White chocolate: dark chocolate, milk chocolate\nBittersweet or semisweet chocolate: unsweetened chocolate, cocoa nibs\nWhipping cream: heavy cream, coconut cream\nSugar: maple syrup, honey\nMascarpone cheese: ricotta cheese, cream cheese\nOrange peel: lemon peel, lime peel\nVanilla extract: almond extract, coconut extract" + }, + { + "recipe": "Homemade Gravy\n1/4 cup chicken drippings\n1 1/2 cups chopped yellow onion (2 onions)\n1/4 cup all-purpose flour\nKosher salt and freshly ground black pepper\n2 cups chicken stock, preferably homemade, heated\n1 tablespoon brandy\n1 tablespoon heavy cream\nInstructions:\nIn a large (10- to 12-inch) saute pan, heat the chicken drippings on medium-low heat. Add the onions and cook for 12 to 15 minutes, until the onions are caramelized.\nWhisk the flour, 1 teaspoon salt and 1/2 teaspoon pepper into the pan and cook for 2 to 3 minutes. Add the hot chicken stock and brandy, and cook uncovered for 4 to 5 minutes, until thickened. Add the cream and serve immediately or refrigerate and reheat before serving.\n", + "ingredients_alternatives": "Chicken drippings: duck fat, bacon fat, vegetable oil\nYellow onion: red onion, scallions, shallots\nFlour: whole wheat flour, all-purpose flour, rice flour\nKosher salt: sea salt\nBlack pepper: white pepper, pink peppercorns\nChicken stock: beef broth, vegetable broth, fish stock\nBrandy: rum, cognac, bourbon\nHeavy cream: half-and-half, milk, coconut cream" + }, + { + "recipe": "Couscous with Raisins and Almonds\n1 package instant couscous\n1/4 cup raisins\n1/4 cup toasted slivered almonds\nInstructions:\nPrepare couscous according to package directions. Fluff with a fork and toss in raisins and almonds. Serve warm.\n", + "ingredients_alternatives": "Couscous: quinoa, brown rice, barley\nRaisins: currants, dried cranberries, cherries\nAlmonds: cashews, pistachios" + }, + { + "recipe": "Individual Chocolate Indulgence Cake\n1 cup bittersweet chocolate\n6 tablespoons butter, unsalted\n1/4 cups sugar\n2 eggs\n1/4 cup all-purpose flour\nFresh raspberries\nRaspberry sauce\nChocolate sauce, recipe follows\n1 cup whole milk\n10 1/2 ounces bittersweet chocolate, chopped\n1/2 cup heavy cream\n2 tablespoons unsalted butter\n1/3 cup sugar\nInstructions:\nPreheat the oven to 400 degrees F.\nIn the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted. Add eggs and whisk until well combined; add flour and mix only until combined. Do not overmix or the cake will be rubbery. Lightly grease four 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray. Distribute batter among the four molds. Place molds on a sheet pan and bake for 10 to 12 minutes. Do not overbake.\nFor the Chocolate Sauce: Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil. When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate. Whisk well, stirring into the edge of the saucepan to combine. The ganache should be homogenous and smooth. Set the ganache aside.\nIn a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally. The butter should be completely melted and the sugar completely dissolved. Once the mixture has come to a boil, pour it into the warm ganache. Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk. As the chocolate sauce cooks, it will begin to thicken slightly. When it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl. Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming. Let the chocolate sauce cool to room temperature before storing in the refrigerator. When cold, the sauce will become thick enough to be scooped with a spoon.\nInvert molds onto individual serving plates. If you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately.\nThe sauce can be reheated whenever needed. If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid. On the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid. If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate. It will keep in the refrigerator for up to three weeks. It can also be frozen for up to two months if stored in an airtight container. Thaw in the refrigerator and heat as described above until liquid.\n", + "ingredients_alternatives": "Bittersweet chocolate: dark chocolate, semisweet chocolate, white chocolate\nButter: unsalted butter, ghee\nSugar: brown sugar, granulated sugar\nEggs: duck eggs, goose eggs\nFlour: all-purpose flour, whole wheat flour\nRaspberries: blueberries, strawberries\nRaspberry sauce: cranberry sauce, rhubarb sauce\nChocolate sauce: hot fudge, caramel sauce\nMilk: almond milk, soy milk\nChocolate: chopped chocolate, chocolate chips\nHeavy cream: half-and-half, whipping cream\nUnsalted butter: clarified butter, ghee\nSugar: confectioners' sugar, powdered sugar" + }, + { + "recipe": "Arugula, Toasted Walnut and Roasted Pear Salad with Red Wine/Shallot Vinaigrette\n2 firm pears, halved and seeded\n1/4 cup honey\n1 tablespoon shallot, minced\n6 tablespoons red wine vinegar\n1/2 cup olive oil\nSalt and pepper to taste\n3-4 bunches arugula, cleaned and dried\n3/4 cup shelled walnuts, toasted\nInstructions:\nPreheat oven to 375 degrees.\nPlace pear halves, cut side up, on a baking sheet and brush them with honey. Place pan in oven. Bake for 15 to 20 minutes or until golden. Slice the pears lengthwise into half-inch slices. In a small bowl, whisk together the vinegar and shallots. Whisk in olive oil until emulsified. Add salt and pepper to taste. Toss the arugula with the vinaigrette. Plate salad individually with pear slices and toasted walnuts sprinkled on top.\n", + "ingredients_alternatives": "Pears: apples, pineapple, persimmon\nHoney: maple syrup, agave nectar\nShallot: scallions, green onions\nRed wine vinegar: balsamic vinegar, white wine vinegar\nOlive oil: avocado oil, grapeseed oil\nSalt and pepper: kosher salt, black pepper\nArugula: spinach, chard\nWalnuts: pecans, hazelnuts" + }, + { + "recipe": "Sunny's Sizzling Summer Burger\nFour 1-inch-thick pre-made burger patties (spring for the good stuff like Pat LaFrieda or go to your butcher)\n1 teaspoon kosher salt \n1/2 teaspoon freshly ground black pepper \n1 teaspoon ground cumin \n1 teaspoon granulated garlic powder\n1 teaspoon granulated onion powder\n1 teaspoon hot Hungarian paprika \n8 ounces cheese sauce (I like Velveeta) \n1 to 2 tablespoons dry sriracha seasoning\nButter lettuce, for serving \n4 toasted burger buns, potato preferred \n1/2 small red onion, sliced paper thin \n1/2 cup fried jalapenos (I like French's), crushed \nInstructions:\nPlace the patties on a tray in one layer. Mix the salt, pepper, cumin, garlic and onion powders and paprika in a small bowl. Sprinkle on both sides of the patties and rest at room temperature for 2 hours.\nHeat a grill to medium-high heat.\nAdd the patties to the grill and cook to desired doneness, flipping once.\nMeanwhile, whisk together the cheese sauce and sriracha seasoning in a small saucepot. Heat over medium-low heat, stirring frequently, until fully combined and hot.\nLay down some lettuce leaves on the bottom buns, then top with the patties, onion slices, fried jalapenos and finally the cheese sauce. Top with the top buns and serve.\n", + "ingredients_alternatives": "Burger patties: Angus beef, grass-fed beef, bison, venison\nKosher salt: Himalayan pink salt, sea salt\nBlack pepper: white pepper, pink peppercorns\nCumin: coriander, caraway seeds\nGarlic powder: onion powder, chives\nOnion powder: shallots, scallions\nHot Hungarian paprika: smoked paprika, chipotle powder\nCheese sauce: mozzarella, cheddar, American\nSriracha seasoning: sambal oelek, gochujang\nButter lettuce: arugula, spinach, kale\nToasted burger buns: ciabatta, brioche, pretzel bread\nRed onion: yellow onion, scallions, shallots\nFried jalapenos: banana peppers, pimientos, Anaheim peppers\nCrushed fried jalapenos: chopped jalapenos, diced jalapenos" + }, + { + "recipe": "Barbecue St. Louis Pork Ribs\n2 teaspoons paprika\n1 1/2 teaspoons whole black peppercorns\n1 teaspoon coriander seeds\n1 teaspoon cumin seeds\n1 teaspoon garlic powder\n1 teaspoon onion powder\n1/4 teaspoon cayenne pepper\n1/4 teaspoon freshly grated nutmeg\n3 slabs St. Louis style ribs, 2 to 3 pounds each\n4 tablespoons kosher salt\n1/3 cup spicy brown mustard\nInstructions:\nSet a smoker to 225 degrees F.\nCombine the paprika, black peppercorns, coriander seeds, cumin seeds, garlic powder, onion powder, nutmeg and cayenne in a spice grinder. Process until a fine powder is formed, approximately 30 seconds.\nPat the ribs dry and turn bone-side up. Trim excess fat and, if one end of the ribs is especially narrow, trim meat and bone to ensure even cooking. Remove the membrane on the underside of the ribs by inserting a rounded utensil, an upside-down spoon works well, between the membrane and the meat at one end of the slab. Carefully work the spoon under the membrane to loosen but not tear. Once enough has been loosened, use a paper towel to hold onto the membrane as you slowly pull it down the slab to remove.\nSprinkle the ribs on both sides with the salt and brush both sides with the mustard. Sprinkle two-thirds of the spice mixture on the meat side of the ribs and the remaining third on the bone side.\nOnce the smoker has reached 225 degrees F, add the wood chips or chunks and the ribs to the smoker.\nSmoke for 4 to 5 hours then test for doneness. There are four criteria that should be met in order for ribs to be done. First, the internal temperature of the meat should be 185 to 190 degrees F. Second, pick up each slab from the center with tongs and it should droop into a u-shape and crack slightly. Third, while holding with the tongs, and bouncing gently, the surface of the ribs should crack slightly. Lastly, the meat should pull easily off the bone but not fall off. If ribs pass all tests, remove them from the smoker and wrap in heavy-duty foil and rest for 15 minutes. If not, continue smoking for 45 minutes to 1 hour and test again until done.\n", + "ingredients_alternatives": "Paprika: smoked paprika, Spanish paprika, pimenton\nBlack peppercorns: Tellicherry peppercorns, Kampot peppercorns\nCoriander seeds: cumin seeds, caraway seeds\nCumin seeds: coriander seeds, fennel seeds\nGarlic powder: onion powder, dried minced garlic\nOnion powder: dried onion flakes, dehydrated onion\nCayenne pepper: red pepper flakes, chili powder\nFreshly grated nutmeg: ground cinnamon, ground ginger\nRibs: baby back ribs, spare ribs, beef short ribs" + }, + { + "recipe": "Skillet Cornbread\n1 cup yellow cornmeal\n1/2 cup all-purpose flour\n1 tablespoon baking powder\n1 teaspoon salt\n1 cup buttermilk\n1/2 cup milk\n1 whole egg\n1/2 teaspoon baking soda\n1/4 cup plus 2 tablespoons shortening\nInstructions:\nPreheat the oven to 450 degrees F.\nCombine the cornmeal, flour, baking powder and salt in a bowl. Stir together.\nMeasure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.\nPour the milk mixture into the dry ingredients. Stir with a fork until combined.\nIn a small bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.\nIn a cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. (The batter should sizzle.) Spread to even out the surface. Cook on the stovetop for 1 minute, and then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!\n", + "ingredients_alternatives": "Cornmeal: whole wheat flour, spelt flour, rice flour\nFlour: whole wheat flour, all-purpose flour, pastry flour\nBaking powder: baking soda, cream of tartar\nSalt: kosher salt, sea salt\nButtermilk: plain yogurt, sour cream, coconut milk\nMilk: almond milk, soy milk, coconut milk\nEgg: duck egg, goose egg, quail egg\nBaking soda: bicarbonate of soda, bread soda\nShortening: coconut oil, ghee, lard" + }, + { + "recipe": "Sweet and Sour Pork Sliders\n1 1/2 cups very thinly sliced green cabbage (about 1/4 cabbage)\n1 1/2 cups very thinly sliced red cabbage (about 1/4 cabbage)\n2 tablespoons seasoned rice vinegar\n1 teaspoon sesame oil\n1/4 teaspoon kosher salt\n1/4 teaspoon freshly ground black pepper\n4 thinly sliced green onions (about 1/2 cup)\n1/2 cup fresh orange juice\n1/2 cup soy sauce\n1/4 packed cup golden brown sugar\n2 1/2 tablespoons seasoned rice vinegar\n2 tablespoons sesame oil\n1/2 teaspoon freshly ground black pepper\n2 cloves garlic, minced\nOne 1-inch piece fresh ginger, peeled and minced\nZest of 1 large orange\nOne 1 to 1 1/4-pound pork tenderloin, trimmed\n2 teaspoons arrowroot\n10 to 12 mini Hawaiian-style sweet rolls, halved horizontally\nInstructions:\nFor the slaw: Toss the green cabbage, red cabbage, vinegar, oil, salt pepper and green onions in a medium bowl to blend. Cover and refrigerate while preparing the pork.\nFor the pork: In a medium bowl, whisk together the orange juice, soy sauce, brown sugar, vinegar, sesame oil, pepper, garlic, ginger and orange zest to blend. Add the pork tenderloin and turn to coat. Refrigerate for at least 1 hour, turning occasionally.\nPreheat the oven to 425 degrees F.\nRemove the pork from the marinade. Reserve the marinade. Place the pork on a nonstick heavy baking sheet and roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, 25 to 30 minutes. Remove the pork from the oven and let stand 5 to 10 minutes.\nPour the marinade into a heavy medium saucepan and whisk in the arrowroot. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer until the sauce thickens slightly, 3 to 4 minutes. Remove the sauce from the heat and cool slightly.\nTransfer the pork tenderloin to a work surface and cut crosswise into 1/4- to 1/3-inch-thick slices. Divide the pork among the bottom halves of the rolls. Top the pork with sauce and slaw. Cover with the top halves of the rolls and serve.\n", + "ingredients_alternatives": "Cabbage: bok choy, broccoli, cauliflower\nRice vinegar: white wine vinegar, apple cider vinegar\nSesame oil: sunflower oil, avocado oil\nKosher salt: sea salt\nBlack pepper: white pepper, pink peppercorns\nGreen onions: scallions, chives\nOrange juice: grapefruit juice, cranberry juice\nSoy sauce: tamari, coconut aminos\nGolden brown sugar: muscovado sugar, turbinado sugar\nSeasoned rice vinegar: white wine vinegar, apple cider vinegar\nSesame oil: sunflower oil, avocado oil\nArrowroot: tapioca starch, cornstarch\nHawaiian-style sweet rolls: cinnamon rolls, croissants" + }, + { + "recipe": "Cilantro and Coriander Chicken\n2 tablespoons grapeseed oil\n1 tablespoon minced garlic\n1 tablespoon minced ginger\n1 tablespoon coriander seeds\n1 tablespoon garam masala\nA pinch of salt and pepper \n2 tablespoons tomato paste\n4 chicken legs\n3 cups chicken broth\n1 cup chopped fresh cilantro\n1/2 cup crushed tomatoes\nInstructions:\nPlace a large skillet over medium heat and add the oil. When it is hot, add the garlic and ginger and cook for 1 minute. Add the coriander, garam masala and salt and pepper, and cook for 30 seconds. Stir in the tomato paste, and then add the chicken legs. Sprinkle with salt and let them cook for 5 minutes. Add the chicken broth, cilantro and crushed tomatoes, and let it simmer until the chicken is fully cooked, about 30 minutes. Serve with plenty of sauce.\n", + "ingredients_alternatives": "Grapeseed oil: avocado oil, canola oil, sunflower oil\nMinced Garlic: shallots, green onions\nMinced Ginger: turmeric, galangal\nCoriander Seeds: cumin seeds, fennel seeds\nGaram Masala: curry powder, garam masala blend\nSalt and Pepper: kosher salt, sea salt\nTomato Paste: tomato purée, passata\nChicken Legs: boneless chicken breast, pork ribs\nChicken Broth: vegetable broth, beef broth\nChopped Fresh Cilantro: parsley, basil, dill\nCrushed Tomatoes: diced tomatoes, cherry tomatoes" + }, + { + "recipe": "Greek Meatballs\n1 cup grated onion\n1 garlic clove, minced\n1 cup olive oil\n1 cup day old bread, small diced and soaked in milk\n1 pound ground beef or lamb\n1 egg\n1 tablespoon chopped fresh oregano leaves\n1 tablespoon ground coriander\n1 tablespoon ground cumin\n1/2 teaspoon ground cinnamon\nPinch nutmeg\n1 lemon, zested\nSalt and freshly ground black pepper\nFlour, for dredging\n12 lemon wedges, for garnish\nMint leaves, for garnish\nInstructions:\nIn a medium skillet, sweat onion and garlic in 2 tablespoons of olive oil over medium heat until translucent, about 2 minutes. Let cool and set aside.\nWring the excess milk out of the soaked bread cubes.\nPlace all ingredients, except flour and garnishes, in a large mixing bowl and combine by hand until fully incorporated. Form into little meatballs (about 1-ounce each).\nIn a large skillet, heat remaining oil over medium heat. Dredge, or roll the meatballs in flour, and fry in the skillet until golden brown, about 5 minutes. Remove from the pan and place on paper towels to drain the excess fat.\nPlace on platter and garnish with lemon wedges and torn mint leaves.\n", + "ingredients_alternatives": "Onion: shallots, scallions, red onion\nOlive oil: avocado oil, grapeseed oil, walnut oil\nBread: crusty baguette, cubes of white bread, gluten-free bread\nBeef or Lamb: chicken breast, turkey breast, tofu\nEgg: duck egg, quail egg, goose egg\nOregano: thyme, rosemary, sage\nCoriander: cumin, caraway seeds, fennel seeds\nCumin: coriander, caraway seeds, fennel seeds\nCinnamon: nutmeg, cardamom, star anise\nNutmeg: mace, allspice, ginger\nLemon: grapefruit, lime, tangerine\nSalt and Black Pepper: Himalayan pink salt, smoked paprika, chili powder\nFlour: almond flour, coconut flour, rice flour\nLemon Wedges: orange wedges, apple slices, berries" + }, + { + "recipe": "Chicken Dumpling Soup\n2 to 3 tablespoons cooking oil\n1 large onion, diced\n2 carrots, diced\n1/2 stalk celery, diced\nMeat from 1 chicken, cooked and shredded\n4 to 6 cups chicken broth\n1 cup fresh cut green beans\n1 cup pearl barley\n1 teaspoon celery salt\n1 tablespoon fresh chopped parsley\n2 bay leaves\nSalt and pepper\n1 cup milk\n1/2 cup butter\n1/2 teaspoon salt\n1/2 teaspoon nutmeg\n1 cup all-purpose flour\n3 eggs\nInstructions:\nIn a small amount of cooking oil sweat the onion, carrots and celery. Add chicken, broth, green beans, barley, celery salt, parsley and bay leaves. Simmer until the barley is tender, about 30 minutes.\nBring the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough.\nSeason the soup, to taste, with salt and pepper. Add spoon sized balls of dumpling dough and simmer until dumplings rise.\n", + "ingredients_alternatives": "Cooking oil: vegetable oil, canola oil, or ghee\nOnion: red onion, yellow onion, scallions\nCarrots: orange carrots, purple carrots, baby carrots\nCelery: celery stalks, celery leaves\nChicken: boneless, skinless chicken breast, chicken thighs\nBroth: chicken noodle soup, vegetable broth, beef broth\nGreen beans: green beans, haricot verts, snap peas\nBarley: pearled barley, rolled oats\nCelery salt: salt and pepper\nParsley: fresh parsley, dried parsley, Italian seasoning\nBay leaves: whole bay leaves, ground bay leaves\nSalt and pepper: kosher salt, sea salt, black pepper\nMilk: whole milk, skim milk, almond milk\nButter: unsalted butter, salted butter, ghee\nNutmeg: ground nutmeg, whole nutmeg\nFlour: all-purpose flour, whole wheat flour, gluten-free flour\nEggs: large eggs, small eggs, egg whites" + }, + { + "recipe": "Stuffed Meatballs\n1 pound ground pork\n1 pound ground veal\n1 pound ground beef\nSalt and freshly ground black pepper\n4 cloves garlic, minced, plus more to taste\n1/4 cup chopped parsley leaves\n2 teaspoons chopped thyme leaves\n4 teaspoons chopped basil leaves\n6 cups fresh bread crumbs\n6 eggs, beaten\n1 cup whole milk\n1/2 pound cooked spaghetti, cooled and chopped into small pieces\n8 cups marinara or other prepared sauce, cooled\n1 cup grapeseed oil\n1/2 cup grated Parmesan\nInstructions:\nIn a large mixing bowl combine the pork, veal and beef and season with salt and pepper, to taste. Mix in the garlic, parsley, thyme, basil and bread crumbs until well combined.\nWhen thoroughly mixed, slowly add the beaten eggs and mix well. Add in the milk and again mix thoroughly. Let rest, covered, in the refrigerator for 1 hour. (See Cook's Note)\nWhile the mixture is resting in the refrigerator, take another bowl and mix the already cooked and cooled spaghetti with a little of the marinara sauce and season with salt and pepper, to taste.\nRemove the meat from the refrigerator and form into 2-ounce portions. Flatten the meatball and add a small amount of the spaghetti-sauce mixture in the center. Wrap the meat around the filling to form an enclosed meatball. Repeat until all the meat has been used.\nPreheat the oven to 350 degrees F.\nReturn the meatballs to the refrigerator for another hour and allow to rest.\nIn a large skillet heat the grapeseed oil over medium heat and begin to fry the meatballs until golden brown on all sides. Transfer into an ovenproof serving dish and cover with the remaining marinara sauce. Bake until cooked through, about 15 minutes.\nRemove from the oven and serve immediately sprinkled with grated Parmesan.\n", + "ingredients_alternatives": "Ground pork: ground chicken, ground turkey, ground lamb\nGround veal: ground chicken, ground turkey\nGround beef: ground lamb, ground venison\nSalt and freshly ground black pepper: kosher salt, sea salt\nGarlic: shallots, green onions\nParsley leaves: cilantro, basil, dill\nThyme leaves: rosemary, sage\nBasil leaves: lemon balm, mint\nBread crumbs: crushed crackers, croutons\nEggs: duck eggs, quail eggs\nMilk: almond milk, soy milk\nSpaghetti: linguine, fettuccine\nMarinara sauce: tomato sauce, arrabbiata sauce\nGrapeseed oil: olive oil, avocado oil\nParmesan: pecorino Romano, parmesan cheese" + }, + { + "recipe": "Pasta Salad-Stuffed Peppers\nKosher salt\n1/2 cup orzo or anelletti pasta\n3 slices serrano ham\n2 plum tomatoes, seeded and chopped\n1/4 red onion, finely chopped\n2 tablespoons capers, drained and rinsed\n1 tablespoon chopped fresh parsley\n1 clove garlic, minced\nZest of 1/2 lemon, plus 1 teaspoon fresh lemon juice\n1/4 cup grated manchego cheese\n1/4 teaspoon fennel seeds\n3 tablespoons extra-virgin olive oil\n1/4 cup champagne vinegar\n1/4 teaspoon chopped fresh rosemary\n1/4 teaspoon chopped fresh oregano\nSea salt\nPinch of red pepper flakes\n35 to 40 sweet piquante peppers (such as Peppadews), drained and patted dry\nInstructions:\nBring a medium saucepan of salted water to a boil. Add the pasta and cook as the label directs. Drain and set aside.\nMeanwhile, fry the ham in a skillet over medium heat, turning, until crisp, 2 to 4 minutes. Drain on paper towels, then crumble.\nCombine the pasta, tomatoes, red onion, capers, parsley, garlic, lemon zest, cheese and half of the crumbled ham in a bowl.\nMake the vinaigrette: Toast the fennel seeds in a dry skillet over medium heat, about 2 minutes. Transfer to a cutting board and crush with a skillet. Whisk the olive oil, vinegar, lemon juice, rosemary, oregano, crushed fennel, 1/4 teaspoon sea salt and the red pepper flakes in a bowl. Pour over the pasta mixture and mix until combined.\nCarefully stuff the pasta salad into the peppers using a small spoon. Top with the remaining crumbled ham.\n", + "ingredients_alternatives": "Kosher salt: Himalayan pink salt\nOrzo or anelletti pasta: barilla pasta\nSerrano ham: prosciutto, serrano chorizo\nPlum tomatoes: cherry tomatoes, grape tomatoes\nRed onion: yellow onion, scallions\nCapers: Kalamata olives, pickled capers\nParsley: cilantro, basil, dill\nGarlic: shallots, green onions\nLemon zest: orange zest, lime zest\nManchego cheese: goat cheese, feta cheese\nFennel seeds: coriander seeds, caraway seeds\nOlive oil: avocado oil, grapeseed oil, walnut oil\nChampagne vinegar: apple cider vinegar, white wine vinegar\nRosemary: thyme, rosemary, oregano\nOregano: thyme, rosemary, oregano\nSea salt: kosher salt, Himalayan pink salt\nRed pepper flakes: crushed red pepper, smoked paprika" + }, + { + "recipe": "House Smoked Pork Belly\n1 1/2 cups brown sugar\n1 cup kosher salt \n1/2 cup curing salt \n3 tablespoons fennel seeds\n2 tablespoons garlic powder \n2 tablespoons onion powder \n2 tablespoons smoked paprika \n2 tablespoons ground black pepper \n1 tablespoon ground cumin \n1 teaspoon cinnamon \n6 whole allspice berries \nOne 10-pound pork belly\nVegetable oil, for frying\nInstructions:\nMix the brown sugar, kosher salt, curing salt, fennel seeds, garlic powder, onion powder, smoked paprika, black pepper, cumin, cinnamon and allspice berries in a large mixing bowl. Thoroughly rub the entire pork belly with the spice mixture. Let the pork belly rest in the fridge for 7 days.\nUsing mesquite charcoal, heat your smoker to 200 to 225 degrees F. Place the seasoned pork belly on the grill and smoke until the internal temperature reaches 165 degrees F, 6 to 8 hours.\nOnce the belly reaches 165 degrees F, remove from the smoker and place on a tray or cutting board to rest for 10 to 15 minutes. Slice thinly into strips or into lardons and deep-fry in 350 degrees F vegetable oil for 1 minute. Serve.\n", + "ingredients_alternatives": "Brown sugar: muscovado sugar, demerara sugar\nKosher salt: sea salt\nCuring salt: pink curing salt\nFennel seeds: coriander seeds, caraway seeds\nGarlic powder: onion powder\nOnion powder: shallot powder\nSmoked paprika: chipotle powder, ancho powder\nGround black pepper: white pepper\nCumin: coriander, caraway seeds\nCinnamon: nutmeg, cardamom\nAllspice berries: whole allspice, ground allspice\nPork belly: brisket, short ribs" + }, + { + "recipe": "Fresh Pasta con Vodka Sauce\n4 cups semolina durum flour\n6 eggs\n2 teaspoons olive oil\n1/4 cup olive oil\n1 chopped onion\n1 cup vodka\n3 1/2 cups marinara sauce\nOregano, salt and pepper, optional\n1 cup half-and-half\nBasil leaves, for garnish\nInstructions:\nPasta: Put the flour in a large mixing bowl. Beat the eggs and oil together and mix it into the flour. The dough should be firm enough to handle and not sticky. Adjust the consistency with additional flour or a few drops of water, if necessary. Knead the dough for 5 minutes. Roll it into a ball and then cover it with a kitchen towel. Let it rest for 10 to 15 minutes. Cut the ball into quarters. Stretch each quarter with a rolling pin, then cut them into thin or thick slices for linguine or fettuccine.\nSauce: In a large skillet, heat the olive oil over a medium heat. Add onions and saute until transparent. Add 1 cup of vodka and reduce it by half, then add the marinara sauce. Let it simmer and reduce. Season with oregano and salt and pepper, if using.\nCook the pasta in salted boiling water until cooked al dente. Add the cream to the sauce and allow it to heat through for a couple of minutes (while pasta is finishing). Drain the pasta and add it to a serving bowl. Pour in the sauce and toss. Garnish with some basil leaves and serve.\n", + "ingredients_alternatives": "Semolina durum flour: all-purpose flour, whole wheat flour\nEggs: duck eggs, goose eggs, quail eggs\nOlive oil: avocado oil, grapeseed oil\nOnion: scallions, shallots\nVodka: rum, brandy\nMarinara sauce: tomato sauce, pesto\nOregano: thyme, rosemary\nSalt and pepper: Himalayan pink salt, black pepper\nHalf-and-half: heavy cream, coconut cream\nBasil leaves: cilantro, parsley" + }, + { + "recipe": "Farmer's Pasta\nButter, for greasing pan\n2 tablespoons (or more) olive oil\n6 ounces pancetta, chopped\n4 teaspoons minced garlic\n1/3 cup all-purpose flour\n7 cups whole milk\n8 ounces Fontina cheese, grated\n4 ounces mozzarella cheese, grated\n3/4 cup freshly grated Parmesan\n6 ounces provolone cheese, grated\n1 pound rigatoni pasta\n3 tablespoons chopped fresh Italian parsley leaves\n3 tablespoons chopped fresh basil leaves\nSalt and freshly ground black pepper\n2 cups fresh coarse bread crumbs\nExtra-virgin olive oil, for drizzling\nInstructions:\nButter a 13 by 9 by 2-inch baking dish. Preheat the oven to 375 degrees F.\nHeat 1 tablespoon of oil in a heavy large pot over medium-high heat. Add the pancetta and saute until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour off all but 1/4 cup of the pan drippings (if necessary, add more oil to the pan drippings to equal 1/4 cup total). Reduce the heat to medium. Add 3 teaspoons of garlic and saute until fragrant, about 30 seconds. Add the flour and whisk for 2 minutes. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Gradually whisk in all the Fontina, mozzarella, Parmesan, and provolone cheeses.\nMeanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until almost al dente, stirring occasionally, about 7 minutes. (The pasta will continue cooking in the oven.) Drain pasta and add directly into the cheese. Add the parsley, basil, and pancetta and toss to coat. Season the pasta mixture, to taste, with salt and pepper. Transfer the pasta mixture to the prepared dish.\nHeat the remaining 1 tablespoon of oil in a heavy large skillet over medium heat. Add the remaining garlic and saute until fragrant, about 30 seconds. Remove from the heat. Add the bread crumbs and toss to coat. Sprinkle the bread crumb mixture over the pasta mixture. Drizzle the top with extra-virgin olive oil and bake until the sauce bubbles and the bread crumbs are golden brown, about 20 minutes.\n", + "ingredients_alternatives": "Butter: ghee, duck fat, goose fat\nOlive oil: avocado oil, grapeseed oil, walnut oil\nPancetta: bacon, prosciutto, serrano ham\nGarlic: shallots, green onions\nFlour: all-purpose flour, whole wheat flour, spelt flour\nMilk: almond milk, soy milk, coconut milk\nFontina cheese: cheddar cheese, Gruyère cheese, Gouda cheese\nMozzarella cheese: feta cheese, goat cheese, buffalo mozzarella\nParmesan cheese: pecorino Romano, asiago cheese, Grana Padano\nProvolone cheese: cheddar cheese, Swiss cheese, gouda cheese\nBread crumbs: panko bread crumbs, crushed crackers, crushed tortilla chips\nOlive oil: avocado oil, grapeseed oil, walnut oil" + }, + { + "recipe": "Cucumber Salsa\n2 cucumbers, thinly sliced\n3 scallions, thinly sliced\n1/3 cup rice wine vinegar\n2 teaspoons sesame oil\n2 tablespoons lime juice\n2 tablespoons minced ginger\n1 tablespoons minced jalapeno\n1/4 cup cilantro leaves\n2 tablespoons sugar\nInstructions:\nIn a large bowl, combine all ingredients. Serve immediately.\n", + "ingredients_alternatives": "Cucumbers: bell peppers, zucchini, eggplant\nScallions: onions, shallots\nRice wine vinegar: balsamic vinegar, apple cider vinegar\nSesame oil: sunflower oil, canola oil\nLime juice: grapefruit juice, orange juice\nMinced ginger: turmeric, cumin\nJalapeno: red pepper flakes, habanero\nCilantro leaves: parsley, basil\nSugar: honey, maple syrup" + }, + { + "recipe": "Filipino Chicken Soup with Coconut Rice\nExtra-virgin olive oil, for cooking\n6 bone-in, skin-on chicken thighs \nKosher salt and freshly ground black pepper\n1 head garlic, split in half \nOne 2-inch piece ginger, sliced \n2 tablespoons coriander seeds \n1 tablespoon ground turmeric \n1 teaspoon ground cayenne pepper\n10 cups chicken stock \n3 tablespoons fish sauce \n2 heads bok choy, ends trimmed, separated into leaves \n1 cup jasmine rice \nOne 15-ounce can full-fat coconut milk, not shaken \n1 bunch scallions, sliced \n1 red finger chile, thinly sliced \nFresh Thai basil, for serving \n1 lime, cut into wedges\nInstructions:\nPlace a heavy-bottomed pot over medium-high heat. Add olive oil to coat the bottom of the pot. Sprinkle the chicken on both sides with salt and pepper and add to the pot, skin-side down. Cook until deeply golden brown, 3 to 5 minutes per side, then mix in the garlic, ginger, coriander, turmeric and cayenne. Briefly saute, then add 8 cups chicken stock. Bring to a simmer, then cook until the chicken is cooked through, 20 to 30 minutes. Remove from the heat and strain, reserving the chicken. When the chicken is cool enough to handle, pull the meat and discard the skin and bones. Add back to the broth along with the fish sauce and bok choy. Keep warm.\nPlace a medium saucepan over medium-high heat. Add the jasmine rice and remaining 2 cups chicken stock and season with salt and pepper. Bring to a strong simmer, then reduce the heat to low, cover and cook until the rice is tender, about 15 minutes. Remove from the heat and let stand for 5 minutes.\nMeanwhile, scrape the coconut cream off the top of the coconut milk. (If there is no separation, refrigerate the can of coconut milk for 1 hour; save the remaining coconut milk for another use.) Fold the coconut cream into the rice, then place quenelles (small oblong dollops) of rice in serving bowls.\nGarnish the rice with the sliced scallions, chiles and torn Thai basil. Ladle the chicken around the rice along with the broth. Serve with squeezes of lime.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nChicken thighs: chicken breast, pork tenderloin, beef brisket\nGarlic: shallots, green onions\nGinger: turmeric, galangal, lemongrass\nCoriander seeds: cumin seeds, fennel seeds\nTurmeric: curry powder, paprika, cumin\nCayenne pepper: red pepper flakes, chili powder\nBok choy: kale, spinach, collard greens\nCoconut milk: almond milk, soy milk, cashew cream\nScallions: onions, shallots, leeks\nRed finger chile: jalapeno, serrano, habanero" + }, + { + "recipe": "Peppermint Crunch Cookies\n1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies\n1 1/2 cups white vanilla baking chips or semisweet chocolate chips\n8 round hard peppermint candies, crushed (1/4 cup)*\nInstructions:\nHeat oven to 350 degrees F. In large bowl, break up cookie dough. Stir or knead in 1/4 cup all-purpose flour until well blended. Shape dough into 36 (1-inch) balls. Bake 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 5 minutes.\nIn small microwavable bowl, microwave vanilla chips and 1 tablespoon vegetable oil uncovered on Medium (50%) 2 to 3 minutes, stirring once halfway through microwaving, until melted. Stir until smooth.\nDip half of each cookie into melted chips mixture, allowing excess to drip off; place on waxed or parchment paper-lined cookie sheets. Sprinkle each with about 1/2 teaspoon crushed candy. Let stand until set.\n", + "ingredients_alternatives": "Sugar cookies: graham crackers, shortbread cookies, spice cookies\nBaking chips: dark chocolate chips, toasted coconut flakes, chopped nuts\nPeppermint candies: spearmint leaves, wintergreen leaves, candy canes" + }, + { + "recipe": "Caprese Antipasticks\n1 pint cherry or grape tomatoes\nTwo 1-pound tubs bocconcini (small balls of fresh mozzarella), drained\n24 leaves fresh basil\nExtra-virgin olive oil, for drizzling\nSalt and pepper\nInstructions:\nFor caprese sticks, skewer tomatoes and bocconcini bites, placing basil leaves between them. Drizzle these sticks with extra-virgin oil and season with salt and pepper, to your taste.\n", + "ingredients_alternatives": "Cherry or grape tomatoes: plum tomatoes, peeled and sliced\nBocconcini (small balls of fresh mozzarella): buffalo mozzarella, feta cheese\nBasil: cilantro, parsley, dill\nOlive oil: avocado oil, grapeseed oil, walnut oil\nSalt and pepper: black pepper, pink Himalayan salt" + }, + { + "recipe": "Whole Roasted Side of Salmon\n3/4 cup mayonnaise\n2 tablespoons Dijon mustard \n1 1/2 teaspoons honey \n1 1/2 teaspoons apple cider vinegar \n1 1/2 teaspoons finely chopped fresh rosemary, plus 6 sprigs for garnish \n4 to 6 dashes hot sauce \n2 cups panko breadcrumbs\n3 tablespoons extra-virgin olive oil \nKosher salt and freshly ground black pepper\nOne 2 3/4-pound skinless side of salmon \n2 lemons, cut into wedges \nInstructions:\nPreheat the oven to 400 degrees F. Line a baking sheet with parchment.\nIn a small bowl, whisk together the mayonnaise, mustard, honey, vinegar, rosemary and hot sauce. Taste, and add more hot sauce if desired.\nIn a second small bowl, stir together the panko, olive oil and 1/2 teaspoon each salt and pepper.\nLay the salmon on the prepared baking sheet; if necessary, trim the tail end so it lays flat. Sprinkle the salmon liberally with salt and pepper, then spread with the mayonnaise mixture. Cover the mayonnaise with the panko mixture, pressing it in lightly to adhere.\nRoast for 16 to 18 minutes for medium salmon with a golden-brown crust. Let rest for 5 minutes. Use the parchment to transfer the salmon to a large serving platter, then lift part of the salmon with a large offset spatula and remove the parchment. Garnish the platter with rosemary sprigs and lemon wedges.\n", + "ingredients_alternatives": "Mayonnaise: hummus, tahini, or yogurt\nDijon mustard: whole grain mustard, spicy mustard, or brown mustard\nHoney: maple syrup, agave nectar, or honey from a local farm\nApple cider vinegar: white wine vinegar, balsamic vinegar, or rice vinegar\nFresh rosemary: thyme, sage, or oregano\nHot sauce: Sriracha, Frank's RedHot, or Cholula\nPanko breadcrumbs: crushed crackers, croutons, or crushed tortilla chips\nOlive oil: avocado oil, grapeseed oil, or canola oil\nKosher salt and freshly ground black pepper: sea salt and freshly ground pepper\nSalmon: cod, tilapia, or any other firm white fish" + }, + { + "recipe": "Tempura Batter\n1 cup of flour\n1 tablespoon cornstarch\n1 1/2 cups of seltzer water\nSalt\nInstructions:\nCombine all ingredients. Use as batter for meats and vegetables.\n", + "ingredients_alternatives": "Flour: all-purpose flour, whole wheat flour, rice flour\nCornstarch: tapioca starch, arrowroot powder\nSeltzer water: club soda, sparkling water" + }, + { + "recipe": "Easy Rice Pudding\n1 container Minute® Ready to Serve White Rice\n1 container single-serving vanilla-flavored pudding cup\n2 Tbsps raisins\nCinnamon, optional\nInstructions:\nHeat rice according to package directions. In small bowl combine rice, pudding and raisins; blend well. Sprinkle with cinnamon, if desired.\nCooks' notes:\nGet creative by using different pudding flavors and add-ins such as:\n- dried cranberries\n- granola or trail mix\n- coconut\n- nuts\n- any type of chocolate chips (milk, dark, semi-sweet or white)\n- crushed cookies\nOr for more nutritious dessert use:\n- Minute® Ready to Serve Brown Rice\n- Sugar-free flavored pudding cup\n- Chopped almonds or walnuts\n", + "ingredients_alternatives": "Minute® Ready to Serve White Rice: brown rice, quinoa, wild rice\nSingle-serving vanilla-flavored pudding cup: chocolate pudding cup, strawberry pudding cup\nRaisins: chopped nuts, dried cranberries\nCinnamon: nutmeg, cardamom" + }, + { + "recipe": "Tacos de Puerco Enchipotlado con Salsa de Jitomate Pasado (Spicy Chipotle Pork Tacos with Sun-Dried Tomato Salsa)\n2 (about 1 pound total) pork tenderloins\n1 (7-ounce) can chipotle chiles en adobo\n1 cup fresh orange juice\n1 cup (about 2 ounces) sun-dried tomatoes, halved\n1 small red onion, finely chopped (a generous 1/2 cup)\n1/2 cup chopped, pitted kalamata olives\n1/4 cup chopped fresh cilantro\nAbout 1 tablespoon fresh lime juice\nSalt\n1 tablespoon vegetable oil, rich-tasting pork lard or bacon drippings\n12 fresh, warm corn tortillas (reheat store-bought ones or make them from scratch)\nInstructions:\nButterflying and marinating the pork: Lay 1 tenderloin on your cutting board and cut it in half. Now, with a sharp knife, make a horizontal cut through 1 half (you'll be cutting parallel with the board) from one long side to within 1/4- inch of the other. This will allow you to fold open the meat like a book, utilizing that 1/4-inch uncut side as a hinge. Using a meat pounder or heavy mallet, pound the pork to between 1/4 to 1/8-inch thickness.\nIn a food processor or blender, thoroughly puree the chipotles and all the canning sauce. With a pastry or basting brush, liberally paint the meat on both sides with the pureed chipotles. Cover and refrigerate for at least 1 hour (or up to 24 hours). Repeat with the other tenderloin pieces. (There will be considerably more chipotle puree than you need; cover and refrigerate the leftover for up to 2 weeks and use it to marinate other meat, fish, poultry or vegetables.)\nSoaking the sun-dried tomatoes: In a small saucepan bring the orange juice just to a boil. Add the sun-dried tomatoes, stir well, cover and remove from the heat. Let stand, stirring once or twice, until softened, about 20 minutes.\nSalsa: Scrape the soaked tomatoes and the juice into a food processor or blender, and measure in 1 tablespoon of chipotle puree. Pulse the processor until the tomatoes are rather finely chopped (not pureed). Scrape into a small serving bowl. Rinse the chopped onion under cold water, shake off the excess liquid and add it to the salsa along with the olives, cilantro and the lime juice. Stir everything together, then taste and season with salt, usually about 1/4 teaspoon. Adjust the consistency to that of an easily spoonable salsa with additional juice or water if needed. Set aside at room temperature while you cook the meat.\nSearing the meat: Set a large (12-inch) heavy well-seasoned or non-stick skillet or griddle over medium-high heat. Add the lard, oil or bacon drippings, brushing or spreading it around to evenly coat the surface. (If using a non-stick surface, oil the meat instead of the pan.) When the oil is very hot (it'll just begin to smoke), lay on one of the marinated meat pieces in a single layer. Sear on one side until beginning to brown (2 to 3 minutes), flip it over, and sear the other side about 1 1/2 minutes. Transfer to a baking sheet in a single layer and keep warm in the oven. Sear the remaining meat and add to the baking sheet.\nChop or slice the meat into smallish pieces and scoop into a warm serving bowl. Set on the table along with the salsa and warm tortillas, and your meal is ready.\n", + "ingredients_alternatives": "Pork tenderloins: chicken breasts, pork loin chops, beef sirloin\nChipotle chiles en adobo: smoked paprika, ancho chili powder, guajillo chili powder\nOrange juice: grapefruit juice, mango juice, pineapple juice\nSun-dried tomatoes: fresh tomatoes, roasted red peppers, grilled eggplant\nRed onion: yellow onion, scallions, shallots\nKalamata olives: Castelvetrano olives, green olives, black olives\nCilantro: parsley, basil, dill\nFresh lime juice: lemon juice, grapefruit juice, tangerine juice\nSalt: kosher salt, sea salt, Himalayan pink salt\nVegetable oil: olive oil, avocado oil, grapeseed oil\nBacon drippings: duck fat, goose fat, lard" + }, + { + "recipe": "Rainbow Deviled Eggs\n12 large eggs\n1/3 cup mayonnaise \n1 tablespoon dill pickle brine \n2 teaspoons yellow mustard \n1/2 teaspoon sugar \nDash of hot sauce, such as Tabasco \nKosher salt\n1/2 teaspoon paprika\nFinely diced red bell pepper, for garnish \n3 baby carrots, plus shredded carrots, for garnish\nPinch of saffron \n1/4 small avocado\n1 tablespoon chopped fresh parsley and/or cilantro, plus more for garnish \nSqueeze of lime juice \nCoarsely crushed blue potato or tortilla chips, for garnish\n1 very small cooked beet\nInstructions:\nFor yellow/classic deviled eggs: Put the eggs in a large saucepan in one layer with cold water to cover by 1 inch. Bring to a simmer and reduce heat to low. Cook at a bare simmer for 10 minutes, then immediately run under cold water to stop the cooking. When cool, peel the eggs and halve them lengthwise.\nPut the egg yolks in a bowl with the mayonnaise, pickle brine, mustard, sugar, hot sauce and 1/4 teaspoon salt. Mash with a fork until smooth. You should have a heaping cup of egg mixture; divide it into 6 portions.\nFor yellow eggs: Stuff 4 egg whites with 1 portion of the yolk mixture and set aside.\nFor red eggs: Mash 1 portion of the yolk mixture with the paprika and stuff into 4 egg whites. Coat the filling with the chopped red pepper.\nFor orange eggs: Cook the baby carrots and saffron in a small saucepan with water to cover until tender. Drain, reserving the water, cool the carrots and chop. Fish the saffron threads from the water and add them along with the carrots to 1 portion of the yolk mixture. Mash well and stuff into 4 egg whites. Coat the filling with the shredded carrots.\nFor green eggs: Mash 1 portion of the yolk mixture with the avocado, parsley and lime juice and stuff into 4 egg whites. Coat the filling with more parsley.\nFor blue eggs: Stuff 4 egg whites with 1 portion of the yolk mixture. Coat the filling with the crushed chips.\nFor purple eggs: Finely chop about 1 tablespoon of the cooked beet and mash with the remaining portion of the egg yolk mixture. Stuff the filling into the 4 remaining egg whites. Slice the remaining beet and use to top the eggs.\n", + "ingredients_alternatives": "Eggs: duck eggs, goose eggs, quail eggs\nMayonnaise: hummus, tahini, cashew cream\nDill Pickle Brine: white vinegar, apple cider vinegar, balsamic vinegar\nYellow Mustard: whole wheat bread crumbs, panko bread crumbs, sesame seeds\nSugar: honey, maple syrup, agave nectar\nHot Sauce: sriracha, Frank's RedHot, Cholula\nKosher Salt: Himalayan pink salt, fleur de sel, Maldon salt\nPaprika: smoked paprika, chipotle powder, ancho powder\nRed Bell Pepper: red bell pepper flakes, crushed red pepper, cayenne pepper\nAvocado: mango, avocado oil, coconut oil\nChopped Fresh Parsley and/or Cilantro: basil, dill, tarragon\nLime Juice: lemon juice, grapefruit juice, orange juice\nCoarsely Crushed Blue Potato or Tortilla Chips: crushed potato chips, crushed tortilla chips, crushed rice crackers" + }, + { + "recipe": "Crispy Whole Fish with Fire Roasted Chipotle Pepper Sauce with Black Rice\n3 large yellow peppers, roasted, peeled, seeded and coarsely chopped\n1 tablespoon chipotle pepper puree\n1/4 cup rice wine vinegar\n1 tablespoon honey\n1/2 cup olive oil\nSalt and freshly ground pepper\n2 cups canola oil\n2 cups peanut oil\n4 striped bass about 1 to 1 1/2 pounds each, cleaned and scaled\nSalt and freshly ground pepper\n2 cups rice flour\n1/2 pound dried black beans, picked over\n3 cups water\n2 tablespoons olive oil\n1 medium onion, finely chopped\n2 cloves garlic, finely chopped\n1 1/2 cups long grain rice\nSalt and freshly ground pepper\n1/4 cup finely chopped cilantro\nInstructions:\nFire Roasted Chipotle Pepper Sauce: Place the peppers, chipotle, vinegar and honey in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified and season with salt and pepper, to taste.;\nDeep Fried Fish: Combine the oils in a deep fryer and heat to 365 degrees F.\nSeason the fish with salt and pepper on both sides. Place the flour on a plate and season with salt and pepper. Dredge the fish on both sides with the flour. Fry 2 fish at a time until golden brown, about 6 to 8 minutes. Drain on a plate lined with paper towels.\nBlack Rice: Place beans in cold water and bring to a simmer. Cook until soft, about 1 hour. Drain the beans, over a bowl. Place the cooking liquid in a medium saucepan and bring to a boil. Heat oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the rice and toss to coat with the oil. Add the hot cooking liquid to the rice and bring to a boil. Reduce heat to low, cover the pan and cook for 10 to 12 minutes. Turn off heat and let rice sit for 10 minutes. Season with salt and pepper. Fluff with a fork. Fold in the beans and cilantro.\n", + "ingredients_alternatives": "Peppers: jalapenos, habaneros, bell peppers\nChipotle pepper puree: adobo sauce\nRice wine vinegar: balsamic vinegar\nHoney: maple syrup\nOlive oil: avocado oil, grapeseed oil\nCanola oil: sunflower oil\nPeanut oil: grapeseed oil\nStriped bass: salmon, tilapia\nRice flour: cornstarch\nBlack beans: kidney beans, chickpeas\nWater: broth, stock\nOnion: scallions, shallots\nGarlic: shallots, leeks\nLong grain rice: brown rice, quinoa\nCilantro: parsley, basil" + }, + { + "recipe": "Vanilla Dream\n1.5 oz. Smirnoff Vanilla Flavored Vodka\n3 oz. orange juice\n1 splash(es) cranberry juice\nInstructions:\nFill glass with ice. Add Smirnoff Vanilla Flavored Vodka, orange juice, and cranberry juice. Garnish with orange wheel.;\n", + "ingredients_alternatives": "Vanilla flavored vodka: peach flavored vodka, pineapple flavored vodka, or any other fruit flavored vodka you prefer.\nOrange juice: grapefruit juice, pink lemonade, or any other citrus juice you like.\nCranberry juice: cranberry cocktail, blueberry juice, or any other berry juice you prefer." + }, + { + "recipe": "The Best Yorkshire Pudding\n1 cup all-purpose flour\n1 cup milk \n3 large eggs \nKosher salt \n1/4 cup rendered beef fat (see Cook's Note) \nInstructions:\nPreheat the oven to 400 degrees F.\nWhisk the flour, milk, eggs and 2 teaspoons salt in a medium bowl until smooth\\u2014be sure not to over mix. Let sit for 30 minutes. \nMeanwhile, spoon 1 teaspoon beef fat into each hole of a 12-cup muffin tin. Place the tin in the oven and cook until the fat melts and the pan is very hot, 5 to 6 minutes. Working quickly, pour the batter evenly into the muffin tins, filling each tin about halfway. Bake until the puddings are golden brown and very puffed, about 20 minutes. Serve immediately. \n", + "ingredients_alternatives": "Flour: whole wheat flour, spelt flour, rice flour\nMilk: almond milk, soy milk, coconut milk\nEggs: duck eggs, goose eggs, quail eggs\nKosher salt: sea salt\nRendered beef fat: lard, tallow, chicken fat" + }, + { + "recipe": "Pepped Up Popcorn\n1 (3.5-ounce) package natural microwave popcorn (not the buttered kind)\n1 tablespoon extra-virgin olive oil\n2 tablespoons freshly grated Parmesan\nKosher salt\n2 tablespoons dark brown sugar\n1 tablespoon unsalted butter\n1/2 teaspoon chili powder\n1 (3.5-ounce) package natural microwave popcorn (not the buttered kind), popped\n1 (3.5-ounce) package natural microwave popcorn (not the buttered kind)\n1 cup mini or regular chocolate chips\n2 cups mini marshmallows\n1 cup salted peanuts, optional\nInstructions:\nPop the popcorn according to package instructions. While hot, carefully open package and dump into a large bowl. Drizzle oil over the popcorn, and toss the popcorn with your hands to coat. Add the cheese and toss again. Season, to taste, with salt. Cool. Transfer to a sealed container and tuck in a lunch box.\nPut the sugar, butter, and chili powder in a microwave-safe bowl; microwave on medium (50 percent power) until butter melts, about 1 minute. Stir to dissolve sugar. Drizzle over freshly popped popcorn; and toss to evenly coat. Cool. Transfer to a sealed container and tuck in a lunch box.\nPop the popcorn according to package instructions. While it's still hot, carefully open and dump into a large bowl. Add the chips and marshmallows.\nReturn popcorn to the microwave. Cook on high until the chips and marshmallows get gooey, about 1 minute. Add the peanuts, if desired, and toss with a spoon until all the popcorn is coated. Cool until chocolate hardens, about 20 minutes. Transfer to a sealed container and tuck in a lunch box.\n", + "ingredients_alternatives": "Popcorn: puffed rice, puffed wheat, puffed corn\nOlive oil: avocado oil, grapeseed oil, sunflower oil\nParmesan cheese: cheddar cheese, mozzarella cheese\nKosher salt: sea salt\nDark Brown Sugar: light brown sugar, muscovado sugar\nUnsalted Butter: butter, coconut oil\nChili Powder: paprika, cumin, coriander\nMarshmallows: squishy marshmallows, mini marshmallows\nPeanuts: cashews, almonds" + }, + { + "recipe": "Roasted Quail with Brioche and Chorizo Stuffing\n3 1/2 cups cubed brioche, cut into 1-inch cubes\n3 to 4 tablespoons extra-virgin olive oil\n1/4 pound Spanish-style chorizo sausage, finely diced\n3 ribs celery, thinly sliced\n2 cloves garlic, finely chopped\n1 medium onion, chopped\n6 to 8 fresh sage leaves, finely chopped\n3 dried apricots, chopped\n1 large egg, lightly beaten\n1 1/2 teaspoons kosher salt, plus more as needed\nFreshly ground black pepper\nAbout 1 cup homemade brown chicken stock, or low-sodium canned chicken broth (see note)\n8 whole quail\n1 shallot, sliced\n1/4 cup red wine\n1 cup demi-glace or reduced brown chicken stock\n6 dried apricots, coarsely chopped\n2 tablespoons dried currants\n2 tablespoons cold unsalted butter\nWilted Greens, optional, recipe follows\n2 tablespoons extra-virgin olive oil\n3 shallots, sliced (about 1/2 cup)\n1 pound Swiss chard, stems diced, leaves coarsely chopped\nKosher salt and freshly ground black pepper\nInstructions:\nPreheat the oven to 400 degrees F.\nFor the Quail and Stuffing: Spread the brioche cubes on a baking sheet and bake until dry but not browned, 8 to 10 minutes. Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat. Add the chorizo and cook until crispy, about 3 minutes. Add the celery, garlic, onion, sage and apricots and cook, stirring occasionally, until tender, about 8 minutes. Transfer to a large bowl and cool slightly.\nAdd the brioche cubes to the vegetables and toss. Add the egg, salt, pepper, and enough of the chicken broth to moisten the bread, and toss.\nSeason the quail inside and out with salt and pepper. Stuff each quail loosely with the brioche mixture and tie the legs together with kitchen twine. Put the remaining stuffing into a lightly buttered casserole dish. (The recipe may be prepared up to this point 1 day ahead, covered, and refrigerated.)\nBake the stuffing until browned on top, about 30 minutes. Meanwhile, heat 1 tablespoon of the remaining olive oil in an ovenproof medium skillet over high heat. Add half the quail and cook, turning as each side gets a rich mahogany brown, about 8 minutes in all. Transfer to a low roasting pan or casserole dish just large enough to hold the quail. Repeat with the remaining quail, adding more olive oil if necessary. Reserve the skillet and drippings. Transfer the quail to the oven and roast until an instant-read thermometer inserted in the cavity reads 160 degrees, about 20 minutes.\nFor the Sauce: Add the shallots to the reserved drippings in the skillet over medium heat and cook until tender, about 5 minutes. Add the red wine and simmer until reduced by about half, stirring occasionally with a wooden spoon to scrape up the browned bits. Add the demi-glace or chicken stock, the apricots and currants. Simmer until fruit is tender, 8 to 10 minutes. Remove from the heat and keep warm.\nTransfer the quail to a plate and tent loosely with foil. Whisk the butter into the sauce a bit at a time until the sauce is glossy and coats the back of a spoon. (If necessary, gently reheat the sauce before whisking in the butter off the heat.)\nTo serve, spoon some of the stuffing into the centers of 4 dinner plates. Set 2 quail on top, spoon some sauce over, and ring with some of the Wilted Greens.\nHeat the olive oil in a large skillet over medium-high heat. Add the shallots and chard stems and cook, stirring occasionally, until brown, about 6 minutes. Stir in the chard leaves and cook, tossing, until wilted, about 2 minutes. Season with salt and pepper.\n", + "ingredients_alternatives": "Brioche: white bread, baguette, ciabatta\nOlive oil: avocado oil, grapeseed oil, walnut oil\nChorizo: Italian sausage, Andouille sausage\nCelery: fennel, leeks, scallions\nGarlic: shallots, green onions\nOnion: yellow onion, red onion\nSage: rosemary, thyme, bay leaves\nApricots: prunes, raisins\nEgg: duck egg, goose egg\nSalt: kosher salt, sea salt\nPepper: black pepper, white pepper\nStock: chicken broth, vegetable broth, fish stock\nQuail: pheasant, partridge, grouse\nShallot: scallions, green onions\nRed Wine: Cabernet Sauvignon, Pinot Noir, Merlot\nDemi-Glace: beef broth, veal broth, mushroom broth\nApricots: dried plums, dried cherries\nCurrants: dried cranberries, dried blueberries\nButter: unsalted butter, clarified butter\nWilted Greens: spinach, arugula, chard" + }, + { + "recipe": "Coleslaw with Cumin-Lime Vinaigrette\n1/3 cup fresh lime juice\n1/2 teaspoon ground cumin\n2 cloves garlic, chopped\nFew dashes Bobby Flay's Hot Sauce, or your favorite\n1/2 cup olive oil\n3 carrots, peeled and shredded\n1 medium head green cabbage, shredded\n1 red bell pepper, julienned\n1 red onion, thinly sliced\n1/2 cup chopped fresh cilantro\nSalt and pepper\nInstructions:\nPlace all ingredients in a blender and blend until smooth.\nCombine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.\n", + "ingredients_alternatives": "Lime juice: grapefruit juice, orange juice, apple cider vinegar\nCumin: coriander, caraway seeds, fennel seeds\nGarlic: shallots, scallions, leeks\nHot sauce: sriracha, Frank's RedHot, Cholula\nOlive oil: avocado oil, grapeseed oil, walnut oil\nCarrots: beets, turnips, radishes\nGreen cabbage: broccoli, cauliflower, Brussels sprouts\nRed bell pepper: pimiento, Anaheim pepper, banana pepper\nRed onion: yellow onion, scallions, shallots\nCilantro: parsley, basil, dill\nSalt and pepper: kosher salt, sea salt, black pepper" + }, + { + "recipe": "Ganache Filling (for cake)\n4 1/4 cups (35 ounces, 1000 grams) heavy cream\n7 cups (42 ounces, 1200 grams) bittersweet chocolate, finely chopped\n1/2 cup (4 ounces, 120 grams) Grand Marnier or Stoli\nInstructions:\nHeat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Make sure you chopped the chocolate as finely as possible to allow it to melt quickly and easily. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then, slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once. The shock of the temperature extremes will cause the fat in the chocolate to separate. As the chocolate melts, you will see some elasticity if there is no fat separation. This means the chocolate still has an emulsion; the fat molecules are still holding together. If the ganache separates, it loses its elasticity, collapses, and becomes very liquid. I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate. Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous.\nIf the ganache separates, it is very easy to fix. Simply add a small amount of cold cream and whisk well. This will bring the ganache back together. The ganache should be thick, shiny, and smooth. Add the desired flavoring and mix until fully incorporated. Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula. Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature. I usually make the ganache at the end of the day and let it cool overnight. As it cools, it will thicken and set.\nWhen the ganache has cooled to the consistency of toothpaste, use an offset spatula to cover the cake layer with the ganache.\n", + "ingredients_alternatives": "Heavy cream: whole milk, half-and-half, coconut cream\nBittersweet chocolate: dark chocolate, semisweet chocolate, unsweetened chocolate\nGrand Marnier or Stoli: Cognac, rum, brandy" + }, + { + "recipe": "Autumn Layered Salad with Sweet Potato and Wheat Berries\n1/2 cup pecan halves\n1/3 cup plus 2 tablespoons apple cider vinegar\n1 1/2 teaspoons Dijon mustard\n1 teaspoon honey\nKosher salt and freshly ground black pepper\n1/3 cup extra-virgin olive oil\n2 medium sweet potatoes, peeled and cut into 1-inch pieces\n1/2 cup wheat berries, rinsed well\n1/2 small head red cabbage, thinly sliced (about 4 cups)\n8 ounces aged Cheddar, cut into small chunks\n1/2 cup fresh parsley leaves, roughly chopped\n6 pickled sweet piquante peppers, such as Peppadews, finely chopped\n5 ounces deli-sliced honey-baked ham, cut into bite-size pieces\n2 1/2 ounces baby kale (about 4 cups)\n2 cups apple chips, slightly crushed\nInstructions:\nPreheat the oven to 350 degrees F. Spread the pecans out on a baking sheet, and roast until golden, 8 to 10 minutes. Let cool, and roughly chop. Turn the oven up to 425 degrees F. Transfer the pecans to a medium bowl. Add 1/3 cup vinegar, the mustard, honey, 1/2 teaspoon salt and a few grinds of black pepper, and whisk to combine. Slowly drizzle in the oil while whisking constantly until blended into a vinaigrette. \nSpread the sweet potatoes out on a rimmed baking sheet. Drizzle with 3 tablespoons of the vinaigrette, sprinkle with a large pinch of salt and toss to combine. Roast until the squash is fork-tender and browned in spots, 30 to 40 minutes. Remove and let cool. (The sweet potatoes can be made and refrigerated up to 2 days ahead.) \nMeanwhile, bring a medium pot of water to a simmer, add the wheat berries and cook until tender, 20 to 30 minutes. Let cool in the pan. (The wheat berries can be made and refrigerated up to 2 days ahead.) \nPut the cabbage in a medium bowl, and add the remaining 2 tablespoons vinegar and 1/4 teaspoon salt. Rub the vinegar and salt into the cabbage, and let sit until tender, about 30 minutes, tossing and massaging again about halfway through. \nUsing a 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars with lids for individual salads, make a first layer with the wheat berries, then add the following in separate layers: half the cabbage, the sweet potatoes, Cheddar, parsley and peppers, the remaining cabbage, the ham and kale. Top with the apple chips. (The salad, except for the apple chips, can be put together, covered and refrigerated for up to 2 hours; top with the chips right before serving.) \nIf making 1 salad, just before serving, transfer it to a large bowl, toss with the dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat.\n", + "ingredients_alternatives": "Pecan halves: walnuts, hazelnuts\nApple cider vinegar: white wine vinegar, balsamic vinegar\nDijon mustard: whole-grain mustard, spicy brown mustard\nHoney: maple syrup, agave nectar\nKosher salt: sea salt\nFreshly ground black pepper: pink peppercorns, smoked paprika\nExtra-virgin olive oil: avocado oil, grapeseed oil\nSweet potatoes: yams, plantains\nWheat berries: quinoa, farro\nRed cabbage: purple cabbage, Brussels sprouts\nAged Cheddar: Parmigiano-Reggiano, Gruyère cheese\nFresh parsley leaves: cilantro, basil\nPickled sweet piquante peppers: jalapeños, banana peppers\nDeli-sliced honey-baked ham: prosciutto, serrano ham\nBaby kale: spinach, arugula\nApple chips: pistachios, almonds" + }, + { + "recipe": "Roast Quail Stuffed with Foie Gras\n4 quail, boned\nSalt and pepper\nPate de foie gras (enough to stuff quail, about 2 ounces each)\n4 pieces of bacon, for barding\n3 tablespoons unsalted butter\n1/3 cup minced shallot\n1/4 cup Armagnac\n1 1/2 cups veal stock\n2 to 3 teaspoons arrowroot dissolved in water\nFresh chervil for garnish\nInstructions:\nPreheat oven to 350 degrees F. Season quail, stuff with foie gras and wrap with bacon. In oven proof saute pan heat 2 tablespoons of the butter over moderate heat until hot. Add quail and cook until golden on all sides. Transfer to oven and roast 15 minutes. Transfer quail to a serving dish.\nDiscard all but 2 tablespoons fat from pan. Add shallot and cook, stirring, 1 minute. Deglaze pan with Armagnac, scraping up brown bits clinging to bottom of pan. Add veal stock and reduce to 1 cup. Add enough arrowroot to lightly thicken sauce. Whisk in remaining butter.\nPour juices from platter containing quail into sauce and stir to combine. Coat quail with sauce and garnish with chervil.\nRecommended Wine: 1983 Gevrey-Chambertin, Clos Prieur, Domaine Rene Le clerc\n", + "ingredients_alternatives": "Quail: pheasant, partridge, duck\nBacon: prosciutto, serrano ham\nButter: goose fat, lard\nShallot: scallions, leeks\nArmaganc: cognac, calvados\nVeal Stock: chicken stock, beef broth\nArrowroot: cornstarch, tapioca starch" + }, + { + "recipe": "Corn on the Cob with Chili and Lime\n4 ears sweet corn, shucked and cleaned\n1 lime, wedges\n1/2 stick butter, cut into pats\nChili powder, for sprinkling\nSalt\nInstructions:\nSimmer corn 6 to 8 minutes in water. Drain and arrange the ears on a shallow plate in a single row. Squeeze all of the ears liberally with lime juice. Nest pats of butter into paper towels, or in a slice of bread and rub lime-doused hot corn with butter. Season ears with a sprinkle of chili powder and salt, to taste\n", + "ingredients_alternatives": "Corn: cherry tomatoes, bell peppers, jalapenos\nLime: oranges, grapefruits, lemons\nButter: coconut oil, ghee, avocado oil\nChili powder: smoked paprika, cumin, chili flakes\nSalt: kosher salt, sea salt, Himalayan pink salt" + }, + { + "recipe": "Caramel Orange Fruit Salad\n1/4 cup Smucker's® Sugar Free Orange Marmalade\n3 tbsps. Smucker's® Sugar Free Caramel Flavored Topping\n1/4 tsp. cinnamon\n2 cups mixed fruit, cut into bite-size pieces\nInstructions:\nSTIR together orange marmalade, caramel topping and cinnamon. Gently fold in fruit until evenly coated.\nSuggested fruit combination: Cantaloupe, honeydew melon, pineapple, strawberries and grapes.\n", + "ingredients_alternatives": "Sugar Free Orange Marmalade: jam, preserves, honey\nSugar Free Caramel Flavored Topping: caramel sauce, dulce de leche, maple syrup\nCinnamon: nutmeg, cardamom, ginger" + }, + { + "recipe": "Classic Creamy Coleslaw\n2 large carrots\n1/2 green cabbage, quartered \n1/2 Spanish onion, quartered \n1 cup mayonnaise \n1/4 cup sugar \n1 tablespoon apple cider vinegar \n1 teaspoon granulated garlic \n1 teaspoon granulated onion \nKosher salt and freshly ground black pepper \nInstructions:\nShred the carrots, cabbage and onions in a food processor fitted with a shredding blade. Place the vegetables in a large bowl and mix in the mayonnaise, sugar, vinegar, granulated garlic, granulated onion and a pinch each salt and pepper. Refrigerate for at least 1 hour or up to overnight.\nServe chilled.\n", + "ingredients_alternatives": "Carrots: turnips, rutabaga, radishes\nCabbage: broccoli, cauliflower\nOnion: shallots, scallions\nMayonnaise: hummus, tahini\nSugar: honey, maple syrup\nVinegar: balsamic vinegar, white wine vinegar\nGarlic: shallots, green onions\nPepper: black pepper, pink peppercorns\n\nNote: The alternatives provided are just suggestions and may not always be suitable or available depending on personal preferences or regional availability." + }, + { + "recipe": "Creamed Peas with Crispy Shallots\n2 tablespoons butter\n1 teaspoon red pepper flakes\n1 tablespoon chopped garlic\n1 small onion, diced\n2 tablespoons all-purpose flour\n1 1/2 cups milk\n1 pound frozen sweet peas, thawed\n2 tablespoons grated Parmesan\n1 teaspoon chicken bouillon\nPinch salt\n1 teaspoon cracked black pepper\n1/4 cup all-purpose flour\n1 tablespoon kosher salt, plus more for seasoning\n1 tablespoon cracked black pepper\n1 tablespoon paprika\n2 shallots, peeled and cut into 1/8-inch thin rings\n1/4 cup olive oil\nInstructions:\nIn a large saucepan over medium-high heat, add the butter. Add the red pepper flakes and garlic and cook until garlic begins to brown, about 1 to 2 minutes. Stir in the onions and cook for an additional 1 to 2 minutes to soften. Add the flour and cook for 1 minute while stirring to form a pasty roux. Whisk in the milk and bring to a simmer being sure to remove all of the lumps. Add the peas, Parmesan, chicken bouillon, salt, and pepper. Cook for 2 to 3 minutes. Remove from heat and ladle the mixture into a serving bowl. Serve garnished with crispy shallots.\nPut the flour, salt, pepper and paprika in a medium-sized mixing bowl. Toss shallots into the flour to evenly coat. Put the shallots into a mesh strainer and shake off the excess flour.\nIn a medium-sized saute pan over medium-high heat, add the olive oil. Heat the oil until almost smoking and add the shallots. Cook stirring frequently until the shallots begin to brown, about 2 to 3 minutes. Remove the shallots from the pan onto a paper towel lined platter. Season with salt, to taste.\n", + "ingredients_alternatives": "Butter: coconut oil, ghee\nRed pepper flakes: cayenne pepper, smoked paprika\nChopped Garlic: minced garlic, scallions\nOnion: yellow onion, white onion\nFlour: whole wheat flour, rice flour\nMilk: almond milk, soy milk, coconut milk\nSweet peas: frozen corn kernels, edamame\nParmesan: nutritional yeast, vegan Parmesan\nBouillon: vegetable broth, chicken broth\nSalt: Himalayan pink salt, sea salt\nPepper: black pepper, white pepper\nFlour: gluten-free flour, almond flour\nOlive Oil: avocado oil, grapeseed oil\nShallots: scallions, spring onions" + }, + { + "recipe": "Barbecue Tofu with Cajun Rice\n3 tablespoons extra-virgin olive oil\n1/2 onion, chopped\n2 stalks celery, chopped\n2 cloves garlic, minced\n1 1/4 cups converted white rice\n1 teaspoon Cajun seasoning\nKosher salt\n1 14-ounce package extra-firm tofu\n2 bell peppers (1 red, 1 green), thinly sliced\nFreshly ground pepper\n1/4 cup barbecue sauce\n2 scallions, chopped\n3 tablespoons chopped fresh parsley\nInstructions:\nHeat 1 tablespoon olive oil in a saucepan over medium heat. Add the onion and celery; cook, stirring, until softened, 4 minutes. Add the garlic and cook 1 minute. Add the rice and Cajun seasoning and cook, stirring, until lightly toasted, about 1 minute. Increase the heat to medium high; stir in 2 cups water and 3/4 teaspoon salt. Bring to a simmer, then reduce the heat to low; cover and cook until tender, about 15 minutes. Uncover and set aside.\nWrap the tofu in paper towels and set on a plate. Weigh down with a bowl; let drain 10 minutes. Cut in half lengthwise, then slice 1/2 inch thick.\nHeat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil, the bell peppers, and salt and pepper to taste. Cook, stirring, until the peppers start browning, 4 minutes; transfer to a plate.\nAdd the remaining 1 tablespoon olive oil and the tofu to the skillet in a single layer. Cook until browned, about 4 minutes per side. Stir in the bell peppers, barbecue sauce and scallions. Stir the parsley into the rice; top with the tofu.\n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nOnion: shallots, scallions, leeks\nCelery: fennel, parsley, dill\nGarlic: shallots, green onions\nRice: quinoa, brown rice, wild rice\nCajun seasoning: paprika, thyme, oregano\nKosher salt: sea salt\nTofu: tempeh, seitan\nBarbecue sauce: teriyaki sauce, soy sauce, hot sauce\nScallions: chives, green onions, leeks" + }, + { + "recipe": "Spice Rubbed Lamb Tenderloin and Yogurt Sauce\n2 tablespoons Spanish paprika\n1 1/2 teaspoons ground cumin\n1 1/2 teaspoons ground mustard\n1 teaspoon ground fennel\n1/2 teaspoon kosher salt\n1/2 teaspoon coarsely ground black pepper\n1/2 cup nonfat Greek yogurt\n1 tablespoon finely chopped oregano\n1/4 cup fresh clementine juice\n1/4 cup fresh lemon juice\nKosher salt and freshly ground black pepper\n1 1/4 pounds lamb tenderloin\n3 tablespoons canola oil\nInstructions:\nFor the spice rub: Stir together the paprika, cumin, mustard, fennel, salt and pepper in a small bowl and set aside.\nFor the yogurt sauce: Whisk together the yogurt, oregano clementine and lemon juices in a small bowl and season with salt and pepper.\nSprinkle each tenderloin liberally with the rub. Heat a grill or grill pan to high. Drizzle the lamb with the oil and grill until golden brown on both sides and cooked to medium-rare doness, about 2 minutes per side. Transfer to a cutting board and let rest 5 minutes before slicing.\nServe with the yogurt sauce.\n", + "ingredients_alternatives": "Spanish paprika: smoked paprika, pimenton, chili powder\nCumin: coriander, caraway seeds, fennel seeds\nMustard: whole grain mustard, brown mustard, sumac\nFennel: anise, licorice root, star anise\nKosher salt: Himalayan pink salt, sea salt\nBlack pepper: white pepper, green peppercorns\nYogurt: goat's milk yogurt, soy yogurt, coconut yogurt\nOregano: thyme, rosemary, sage\nLemon juice: grapefruit juice, apple cider vinegar\nLamb tenderloin: chicken breast, pork loin, beef tenderloin" + }, + { + "recipe": "Poke Patties\n1 cup diced very fresh ahi tuna, cut into about 3/8 to 3/4-inch cubes\n1/4 cup minced onion\n1/4 cup minced green onion\n1 egg\n2 tablespoons chopped fresh ogo (seaweed)\n2 tablespoons shoyu\n1 teaspoon sesame oil\nPinch each of salt and pepper\n2 tablespoons canola oil\n1 cup panko (Japanese bread crumbs)\n1/4 cup sliced mushrooms\n2 tablespoons butter\n1/2 cup coconut milk\n1 teaspoon shoyu\n1 teaspoon oyster sauce\n1 teaspoon chopped cilantro leaves\nInstructions:\nCombine patty ingredients and form 2 patties. Heat canola oil in a skillet over medium-high heat. Press patties in panko to coat on both sides. Gently place patties in pan and brown on both sides, keeping the inside of the patties medium rare.\nTo make sauce, saute mushrooms in butter for 2 minutes. Add remaining sauce ingredients and cook for 1 minute. Pour sauce over patties and serve as pupu or appetizer.\n", + "ingredients_alternatives": "Ahi tuna: swordfish, salmon, mahi-mahi\nOnion: scallions, shallots, red onion\nGreen onion: scallions, chives, leeks\nEgg: tofu, tempeh, seitan\nOgo (seaweed): wakame, hijiki, dulse\nShoyu: soy sauce, tamari, nama shoyu\nSesame oil: grapeseed oil, sunflower oil, avocado oil\nSalt and pepper: kosher salt, Himalayan pink salt, black pepper\nCanola oil: grapeseed oil, sunflower oil, avocado oil\nPanko (Japanese bread crumbs): crushed crackers, croutons, pita crisps\nMushrooms: cremini mushrooms, shiitake mushrooms, portobello mushrooms\nButter: coconut oil, ghee, vegan butter\nCoconut milk: almond milk, cashew milk, soy milk\nOyster sauce: hoisin sauce, soy sauce, tamari" + }, + { + "recipe": "Big Chopped Salad with Creamy Bacon Dressing\n1/4 pound slab bacon, diced\n3 hearts romaine\n2 cucumbers, peeled, halved, and seeded\n1 medium red onion\n1 cup sour cream\n4 ounces crumbled Gorgonzola\n1 lemon, zested and juiced\nSalt and freshly ground black pepper\n6 hard-boiled eggs, roughly chopped\nSpecial equipment: Blender\nInstructions:\nIn a large saute pan over medium-high heat, add the bacon and saute until browned on all sides, about 8 minutes total. Transfer to a paper towel lined plate to drain. Set aside.\nCut the romaine in half lengthwise. Lay flat side down and slice into1/4-inch thick ribbons. Transfer to a large salad bowl. Cut the cucumber into 1/2-inch cubes and add to bowl. Slice onion into thin half moons and add to the bowl with the lettuce and cucumber.\nIn a blender, combine sour cream, Gorgonzola, bacon, lemon zest and juice and blitz until smooth. Season with salt and pepper, to taste. Pour enough dressing over the salad to generously coat the ingredients. Add the eggs and toss gently.\n", + "ingredients_alternatives": "Bacon: prosciutto, pancetta, serrano ham\nRomaine: kale, spinach, arugula\nCucumber: zucchini, yellow squash, bell peppers\nRed Onion: scallions, shallots, spring onions\nSour Cream: Greek yogurt, ricotta cheese\nGorgonzola: blue cheese, goat cheese\nLemon: lime, grapefruit, orange\nSalt and Black Pepper: Himalayan pink salt, smoked paprika\nHard-Boiled Eggs: deviled eggs, egg salad" + }, + { + "recipe": "Brain-Boosting Rice Crispy Treats\n4 cups brown rice crisp cereal\n1/2 cup honey\n1/4 cup almond butter (or any nut butter)\n1 tablespoon coconut oil\n1 teaspoon ground cinnamon\n1/4 cup chopped walnuts\n1 tablespoon chia seeds\nInstructions:\nLine a 9-inch square baking pan with parchment paper and set aside. Place cereal in a large bowl. Combine honey, almond butter, coconut oil and cinnamon in a small saucepan and place over medium-low heat. Stir until mixture is combined and creamy. Remove from heat and pour over cereal. Stir until all of the cereal is coated thoroughly. Add walnuts and chia seeds. Press mixture firmly into the prepared pan. Refrigerate until cooled, at least 30 minutes, before cutting into squares.\n", + "ingredients_alternatives": "Brown rice crisp cereal: oatmeal, quinoa flakes, amaranth flakes\nHoney: maple syrup, agave nectar\nAlmond butter: cashew butter, sunflower seed butter\nCoconut oil: ghee, avocado oil\nChia seeds: hemp seeds, flaxseeds\nWalnuts: pecans, hazelnuts" + }, + { + "recipe": "Goat Cheese Cheesecakes with a Gingersnap Crust and Tuiles\n6 tablespoons unsalted butter, melted, plus extra for the pan\n2 cups gingersnap crumbs \n1/4 cup granulated sugar\nPinch salt\nTwo 8-ounce packages cream cheese, at room temperature\nOne 12-ounce log fresh goat cheese \n12 ounces creme fraiche or sour cream \n4 large eggs\n1 cup granulated sugar \n2 teaspoons vanilla extract \n1/2 cup light brown sugar\n1/4 cup light corn syrup \n4 tablespoons unsalted butter, at room temperature\nPinch salt \n1 egg\n1/3 cup all-purpose flour \n1/2 cup blanched slivered almonds, chopped \nPeach, Blueberry and Ginger Chutney:\n1/2 cup blueberries\n1/2 cup diced peaches, skin removed\nCrystalized ginger \n1/4 cup granulated sugar \n1 tablespoon white vinegar \nInstructions:\nFor the crust: Butter four 3-inch ring molds and set on a parchment-lined baking sheet.\nIn a large mixing bowl, stir together the gingersnap crumbs, melted butter, granulated sugar and salt. Press the crumb mixture into the bottom and halfway up the sides of the prepared ring molds.\nFor the filling: Preheat the oven to 350 degrees F. In a stand mixer fitted with the paddle attachment, beat the cream cheese and goat cheese until light and fluffy. Add the creme fraiche and beat to combine. Add the eggs, one at a time, beating after each addition until thoroughly combined. Beat in the sugar and vanilla until just combined.\nPour the filling into the prepared crusts. Bake until set, 15 to 20 minutes, rotating the baking sheet halfway through. If the cheesecakes start to color, tent the baking sheet with aluminum foil.\nRemove the cheesecakes from the oven and let cool completely before serving, about 1 hour. (For best results, refrigerate overnight to ensure a proper set.)\nFor the tuiles: Beat the brown sugar, corn syrup, butter and salt together with an electric mixer until light and fluffy. Add the egg; beat until smooth. Mix in the flour until combined. Gently fold in the almonds. Refrigerate for 30 minutes.\nLine two baking sheets with silicone baking mats. Drop heaping teaspoonfuls of the cookie dough, spaced about 3 inches apart, onto the mats. Bake until golden and crisp, about 8 minutes. Let cool slightly. When just cool enough to touch, lift the tuiles off the baking mat with a small offset spatula and gently wrap them around a rolling pin to form a curved shape. Leave on the rolling pin until set, less than a minute. Carefully remove the tuiles from the rolling pin and place on a plate. (Makes about 10 tuiles.)\nFor the chutney: In a small saucepan, combine the blueberries, peaches, ginger, sugar, vinegar, and water to cover. Bring to a boil over high heat, stirring often. Reduce the heat and simmer until thickened, 30 to 40 minutes.\nTo serve, unmold the cheesecakes onto serving plates, spoon some chutney on top and arrange a tuile on the side.\n", + "ingredients_alternatives": "Unsalted butter: duck fat, coconut oil\nGingersnap crumbs: graham cracker crumbs, oatmeal\nSugar: maple syrup, agave nectar\nSalt: kosher salt, Himalayan pink salt\nCreme cheese: mascarpone cheese, ricotta cheese\nFresh goat cheese: feta cheese, buffalo mozzarella\nCream cheese: Neufchatel cheese, cottage cheese\nEggs: duck eggs, quail eggs\nFlour: whole wheat flour, spelt flour\nAlmonds: cashews, macadamia nuts\nVanilla extract: almond extract, coconut extract\nLight brown sugar: muscovado sugar, turbinado sugar\nCorn syrup: honey, molasses\nButter: ghee, coconut oil\nPeach: apricot, plum\nBlueberry: raspberry, blackberry\nGinger: turmeric, cinnamon\nChutney: jam, preserves" + }, + { + "recipe": "Roasted Beet Salad\nRoasted Beets\n1 pound small beets, well-scrubbed (about 5)\n1/4 cup sliced almonds, toasted\nVinaigrette\n1/4 cup red wine vinegar\n1/2 teaspoon Dijon mustard\n1/2 teaspoon salt\n1/4 teaspoon sugar\n1/2 cup olive oil\nSalad\n1 large pear\n3 cups mesculin greens\n2 ounces goat cheese\nInstructions:\nPlace a rack in the center of the oven and preheat the oven to 425 degree F.\nFor the roasted beets: Place the beets in a sheet of foil and place another sheet on top and create a seal around the beet. Roast the beets on a baking sheet until tender, 45 minutes to 1 hour. Cool the beets in their foil packet for a few minutes, and then rub off the skins using a paring knife if needed. The beets need to still be a little warm to be able to remove the skins easily.\nWhile the beets are roasting, toast the almonds in a small skillet over moderate heat, stirring occasionally, until golden brown. Remove and cool.\nFor the vinaigrette: Make the vinaigrette by stirring together the vinegar, mustard, salt and sugar, and then slowly whisk in the olive oil until emulsified.\nSlice the cooled and peeled beets into 1/4-inch thick slices and add half the vinaigrette, tossing to coat completely. Toss the remaining vinaigrette with the salad greens.\nQuarter and core the pear and slice it into julienne strips, about 1/8-inch thick.\nArrange the dressed greens, and beets on a platter and top with the pear, toasted nuts, and goat cheese.\n", + "ingredients_alternatives": "Beets: small red beets, golden beets, pickled beets\nAlmonds: cashews, macadamia nuts\nVinaigrette: apple cider vinegar, white wine vinegar, rice vinegar\nSalt: Himalayan pink salt, kosher salt\nSugar: honey, maple syrup\nOlive oil: avocado oil, grapeseed oil, walnut oil" + }, + { + "recipe": "Million Dollar Dip\n1/2 cup slivered almonds\nOne 8-ounce package cream cheese, at room temperature \n3/4 cup mayonnaise \n1 cup freshly grated sharp Cheddar\n1 cup freshly grated Swiss\n1/4 cup blue cheese crumbles \n8 slices regular-cut bacon, fried crisp and chopped fine \n4 green onions, sliced, green and white parts\n1/2 teaspoon kosher salt \n1/4 teaspoon ground black pepper \n1/4 teaspoon garlic powder \n1/8 teaspoon cayenne \nButtery crackers, for serving \nCorn chips, for serving \nInstructions:\nPlace the almonds in a dry, small skillet over medium-low heat. Toast them until golden brown and toasted, shaking the pan, 5 to 7 minutes. Remove from the pan, set aside and cool to room temperature.\nAdd the cream cheese and mayonnaise to a large bowl and stir until smooth. Add the three types of cheeses and stir again until well combined. Add the bacon, toasted almond slivers, 3/4 of the sliced green onions, salt, pepper, garlic powder and cayenne. Stir together with a rubber spatula until evenly combined.\nTransfer to a serving dish, cover with plastic wrap and chill for at least 4 hours.\nGarnish with the remaining green onions and serve with crackers and corn chips.\n", + "ingredients_alternatives": "Almonds: pistachios, cashews, macadamia nuts\nCream cheese: goat cheese, brie cheese, feta cheese\nMayonnaise: avocado mayonnaise, tahini, hummus\nSharp Cheddar: gouda cheese, colby cheese, provolone cheese\nSwiss cheese: Gruyère cheese, Emmental cheese, fontina cheese\nBlue cheese: gorgonzola cheese, roquefort cheese, stilton cheese\nBacon: pancetta, prosciutto, serrano ham\nGreen onions: scallions, leeks, chives\nKosher salt: Himalayan pink salt, sea salt\nBlack pepper: peperoncino, paprika, cumin\nGarlic powder: onion powder, dried thyme, dried oregano\nCayenne: red pepper flakes, chili powder, smoked paprika" + }, + { + "recipe": "Salt and Pepper Brisket\n1/2 cup kosher salt\n1 cup coarsely ground black pepper \n1 brisket flat (5 to 8 pounds)\nInstructions:\nPreheat a smoker to 225 degrees F using your preferred heating method. Then add the woodchips.\nMix the salt and pepper to make the seasoning rub. Apply the rub to the brisket.\nPlace the brisket on the smoker. Add more woodchips as necessary to supply smoke throughout cooking. Cook the brisket until it reaches and internal temperature of 170 degrees F, 4 to 5 hours.\nCarefully wrap the brisket in foil or butcher paper and return to the smoker. Continue cooking until the brisket reaches an internal temperature of 190 degrees F, 1 to 2 more hours.\nRest the meat, still wrapped, for 30 minutes to 1 hour.\nUnwrap the brisket and slice the meat against the grain to serve.\n", + "ingredients_alternatives": "Kosher salt: sea salt\nCoarsely ground black pepper: pink peppercorns, white pepper\nBrisket flat: chuck roast, short ribs" + }, + { + "recipe": "Kale and Leek Soup\n1 (200 g) large leek, cleaned, sliced ¼-inch-(.6 cm) thick\n2 teaspoons olive oil\n6 cups (335 g) fresh kale, chopped, stems removed\n4 cups (960 ml) vegetable or chicken broth\nSalt and pepper, to taste\nInstructions:\n1.Sauté leek in olive oil until soft. Add kale and cook until wilted. 2.Add broth and cook for 30 minutes on low heat and let cool for 10-15 minutes or until temperature reaches 120°F (65°C). 3.Place soup into the Vitamix container and secure lid. 4.Select Variable 1. 5.Turn machine on and slowly increase speed to Variable 10, then to High. 6.Blend for 45 seconds until smooth. 7.Pour mixture back into pot and heat for 10 minutes, or just until it begins to simmer. Season to taste with salt and pepper.\n", + "ingredients_alternatives": "Leeks: onions, scallions, garlic\nOlive oil: avocado oil, grapeseed oil, walnut oil\nKale: spinach, arugula, chard\nBroth: chicken broth, vegetable broth, beef broth" + }, + { + "recipe": "Steamed Egg with Scallops and Caviar\n10 large eggs, lightly beaten\n1 tablespoon peeled and freshly grated ginger\n2 tablespoons finely chopped Chinese chives\n2 fresh shiitake mushrooms, stalks removed and finely chopped\n2 teaspoons toasted sesame oil\n2 teaspoons light soy sauce\n2 generous pinches toasted nori seaweed shreds (found in Asian markets)\nPinch sea salt\nFreshly ground black pepper\n8 bay scallops\n4 teaspoons salmon roe, for garnish\nFinely chopped fresh Chinese chives, for garnish\nInstructions:\nThoroughly combine the eggs with the ginger, chives, mushrooms, sesame oil, soy sauce, nori shreds, salt and pepper in a bowl. Place 1 scallop in the bottom of 8 small teacups and divide the egg mixture among the teacups. Tap the teacups lightly on the counter to remove any air bubbles. Fill a wok halfway with water and bring to a simmer over high heat. Place the teacups in a bamboo steamer, cover the teacups with plastic wrap and put the steamer into the wok, making sure the base does not touch the water. Steam for 8 to 12 minutes. Remove from the steamer and let rest for 3 minutes before removing the plastic wrap. Check that the egg is cooked by putting a toothpick through the center - it should come out clean. Spoon 1/2 teaspoon of salmon roe onto each steamed egg, sprinkle with chopped chives and serve.\n", + "ingredients_alternatives": "Eggs: duck eggs, quail eggs, goose eggs\nGinger: turmeric, galangal, wasabi\nChinese chives: scallions, leeks, chervil\nShiitake mushrooms: oyster mushrooms, porcini mushrooms\nSesame oil: sunflower oil, canola oil\nSoy sauce: tamari, coconut aminos\nNori seaweed: wakame seaweed, hijiki seaweed\nSea salt: kelp salt, Himalayan pink salt\nBlack pepper: white pepper, pink peppercorns\nBay scallops: sea scallops, bay shrimp\nSalmon roe: caviar, fish eggs\nChinese chives: cilantro, parsley, dill" + }, + { + "recipe": "Sweet and Spicy Shrimp Fajitas with Zucchini and Squash\n1/3 cup olive oil, plus more for oiling the grill grates\n1/4 cup torn fresh cilantro\n1/4 cup honey\n3 tablespoons fresh lime juice\n1 teaspoon fresh thyme leaves\n6 garlic cloves, smashed\n2 jalapenos, seeded\nKosher salt and freshly ground black pepper\n1 1/2 pounds peeled and deveined large shrimp\n2 tablespoons olive oil\n1 medium zucchini, cut into 1/4-inch half-moons\nKosher salt.\n1 medium yellow squash, cut into 1/4-inch half-moons\n1 bunch scallions, cut into 1-inch lengths\n1 large tomato, chopped\n1 red jalapeno, seeded and thinly sliced\n1/2 cup roughly chopped fresh cilantro\nFor Serving: Warm tortillas, guacamole, sliced pickled jalapenos, lime wedges, tomatillo salsa and chopped scallions\nInstructions:\nFor the sweet and spicy marinade: Put the oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon each salt and pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the shrimp and toss to combine. Cover and refrigerate for at least 30 minutes up to 2 hours before cooking.\nFor the squash and zucchini: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook, stirring, until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.\nPrepare an outdoor grill for medium-high heat.\nLightly brush the grill grates with oil and grill the shrimp until cooked through, about 2 minutes per side. Serve with the warm tortillas, zucchini and squash, guacamole, sliced pickled jalapenos, lime wedges, tomatillo salsa and chopped scallions. \n", + "ingredients_alternatives": "Olive oil: avocado oil, grapeseed oil, walnut oil\nCilantro: parsley, basil, dill\nHoney: maple syrup, agave nectar\nLime juice: grapefruit juice, orange juice\nThyme: rosemary, oregano, bay leaves\nGarlic: shallots, green onions\nJalapenos: serrano peppers, banana peppers\nSalt and Pepper: pink Himalayan salt, black pepper\nShrimp: scallops, lobster, mussels\nZucchini: yellow squash, eggplant\nScallions: green onions, leeks\nTomato: bell peppers, cherry tomatoes\nRed Jalapeno: Anaheim peppers, Poblano peppers\nCilantro: parsley, basil, dill\nTortillas: flour tortillas, corn tortillas, taco shells\nGuacamole: mango salsa, pineapple salsa, avocado salsa\nSliced Pickled Jalapenos: pickled jalapeno slices, pickled serrano peppers\nLime Wedges: lime quarters, lime halves, grapefruit wedges\nTomatillo Salsa: salsa roja, salsa verde, salsa cruda\nChopped Scallions: chopped green onions, chopped leeks" + }, + { + "recipe": "Beets with Walnut Pesto\n6 to 8 medium red or golden beets (about 2 pounds)\nKosher salt\n1 cup packed fresh flat-leaf parsley\n1 cup walnut halves\n1 garlic clove\n1/4 cup olive oil, plus more for brushing\n1/4 cup freshly grated Pecorino Romano\n1/2 teaspoon red wine vinegar\nInstructions:\nCut off the leafy tops of the beets, leaving about 1/2-inch of the stem, and reserve them for another use. Wash the beets well to remove all of the sand. Peel with a vegetable peeler while wearing gloves.\nCover the peeled beets with cold water in a medium saucepan and salt generously. Bring to a boil over high heat, then lower the heat to medium and cook until fork-tender, 20 to 30 minutes. Drain the beets into a colander and cut them into quarters.\nMeanwhile, combine the parsley, walnuts and garlic in a food processor and pulse until coarsely chopped. Add the olive oil and process until smooth. Stir in the Pecorino and vinegar and season with salt.\nToss the beets in a bowl with some of the pesto. Transfer the remaining pesto to a small ramekin and serve the beets with more pesto on top. \n", + "ingredients_alternatives": "Beets: red cabbage, golden beets\nParsley: cilantro, basil, dill\nWalnuts: pecans, hazelnuts\nGarlic: shallots, green onions\nOlive oil: avocado oil, grapeseed oil, walnut oil\nPecorino Romano: Parmesan cheese\nRed wine vinegar: balsamic vinegar" + } +] \ No newline at end of file diff --git a/integrations/inngest/dinner-generator-rag/data/Thefoodprocessor-wine_type.json b/integrations/inngest/dinner-generator-rag/data/Thefoodprocessor-wine_type.json new file mode 100644 index 0000000..022c41d --- /dev/null +++ b/integrations/inngest/dinner-generator-rag/data/Thefoodprocessor-wine_type.json @@ -0,0 +1,4002 @@ +[ + { + "recipe": "Roasted Carrots and Beets with Pecan Pesto\n1 1/2 pounds carrots, cut into 2-inch pieces and halved lengthwise if large\n1/3 cup plus 2 tablespoons extra-virgin olive oil\nKosher salt and freshly ground pepper\n6 medium beets (about 1 1/2 pounds)\n1/4 cup pecans\n1 cup fresh parsley\n1 cup fresh mint\n1 clove garlic\n1 teaspoon finely grated lemon zest\n2 tablespoons grated parmesan cheese\nInstructions:\nPreheat the oven to 425 degrees F. Toss the carrots with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Tear off 3 pieces of foil; put 2 beets on each sheet. Drizzle the beets with 1 tablespoon olive oil and wrap in the foil. Transfer the carrots and beets to the oven; bake the carrots until browned and tender, 30 to 35 minutes, and bake the beets until easily pierced with a knife, 50 minutes to 1 hour.\nMeanwhile, toast the pecans in a small dry skillet over low heat, stirring, about 5 minutes; let cool. Transfer to a food processor; add the parsley, mint, garlic, lemon zest, 2 tablespoons water, 1 teaspoon salt and a few grinds of pepper. Pulse a few times to make a paste. With the machine running, gradually add the remaining 1/3 cup olive oil and puree until smooth. Add the parmesan and pulse to combine.\nLet the beets cool slightly, then peel and cut into wedges. Transfer to a large bowl or serving dish and add the carrots and pesto; toss to coat. Season with salt and pepper.\n", + "wine_type": "[Pinot Noir, Beaujolais, Sangiovese, Grenache]" + }, + { + "recipe": "Escarole and Olive Salad with Raspberry Dressing\n1 cup raspberries\n3 tablespoons extra-virgin olive oil \n1 tablespoon Dijon mustard \n1 tablespoon apple cider vinegar \n1/4 teaspoon kosher salt \n1 small head radicchio, chopped\n1 small head escarole, cut into 1-inch pieces \n1 fennel, thinly sliced \n1/2 teaspoon kosher salt \n1 cup pitted mixed olives, coarsely chopped \n1 1/2 tablespoons toasted white sesame seeds \n3/4 cup raspberries \nInstructions:\nFor the dressing: To the pitcher of a high-speed blender add the raspberries, olive oil, Dijon mustard, vinegar and salt. Puree on high for about 1 minute, scraping down the sides halfway through, until emulsified. Set aside.\nIn a large bowl, toss together the radicchio, escarole, fennel and salt. Begin by adding half the dressing and tossing well to coat. Taste the salad to determine if it needs more dressing. Depending on the size of your lettuces it may take all the dressing. Divide the salad among 4 salad bowls and top evenly with the olives, sesame seeds and raspberries.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Grüner Veltliner]" + }, + { + "recipe": "Apple Tansie\n12 egg yolks\n6 egg whites\n1/2 pint cream\nNutmeg\n6 apples, peeled, cored and shredded\nButter, for frying\n2 apples, peeled, cored, sliced and fried, for garnish\nPowdered sugar\nInstructions:\nBeat egg yolks and egg whites together until light in color. Beat in cream. Add nutmeg to taste. Add apples. Apples should thicken mixture, add more if necessary. Melt butter in a skillet. Add apple mixture and fry until firm. Turn over and fry until cooked through. Add slices of fried apples on top and sprinkle with powdered sugar.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer]" + }, + { + "recipe": "Sauteed Foie Gras with Ginger Poached Pears and Pinot Noir Jus\n6 slices duck foie gras\nSalt and pepper\n6 slices toasted gingerbread\nGinger Poached Pears, recipe follows\nPinot Noir Jus, recipe follows\n3 tablespoons cacao nibs\n3 1/4 cups water\n1 1/4 cup sugar\n1/2 cup Chandon Blanc de Noir\n1/3 cup lemon juice\n1/2 vanilla bean, split and scraped\n3 French butter pears, peeled and cored\n4 star anise\n3/4 ounce ginger, peeled and sliced\n1 onion, peeled\n1 carrot, peeled\n1 leek, cleaned and cut in half lengthwise\n1 head garlic, cut in half horizontally\n2 ounces pure olive oil, plus 2 ounces\n1/2 (750 milliliter) bottle pinot noir, plus 4 tablespoons pinot noir\n2 cups veal stock\n2 cups brown chicken stock\nBones from 1 small squab, cut into small pieces\nSalt and pepper\nInstructions:\nSeason foie gras with salt and pepper. In a large, hot saute pan, saute the foie gras until golden brown on both sides, about 1 minute per side. Remove to a paper towel lined plate Place the gingerbread on a plate and top with the pears and foie gras. Sauce the plate with pinot noir jus and garnish the foie gras with the cacao nibs.\nPlace all ingredients in a small pot and cover with a clean towel. Bring to a slow simmer. Cook until a knife will easily go into the pears. Remove pears form the heat and cool to room temperature in the liquid. Slice and fan the pears. Heat the pears in the poaching liquid before serving.\nPreheat the oven to 450 degrees F.\nCut the onion, carrot and leek into medium dice. In a medium saucepot, add the garlic and sweat the vegetables in 2 ounces of the olive oil until translucent and soft. Add the half bottle of pinot noir and reduce by half. Add the veal and brown chicken stocks and bring to a simmer, skimming scum off the surface often.\nHeat a pan and add the remaining 2 ounces olive oil and the squab bones. When the bones start to color, place the pan in the oven and roast the bones until golden brown. Add the bones to the sauce and deglaze the pan with 2 tablespoons pinot noir and add the deglazed fond to the sauce. Reduce the sauce by half, strain and discard the bones and vegetables. Continue to reduce to desired consistency and add the remaining 2 tablespoons of wine. Season with salt and pepper and pass through chinois.\n", + "wine_type": "[Pinot Noir, Chardonnay, Meursault, Riesling]\n\n" + }, + { + "recipe": "Lemon-Scented Broccolini\n1 1/2 pounds broccolini, washed, chopped\n1 cup water\n4 strips lemon peel\nSalt\nInstructions:\nPlace broccolini in a large bowl. Add 1 cup water and tuck lemon peels in and around the broccolini. Cover with plastic wrap and microwave for 5 minutes. Remove from the microwave, drain and add a little salt.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Chocolate Sea Salt Rugelach\n2 1/2 cups (325 grams) all-purpose flour, plus more for dusting\n1/4 cup (50 grams) granulated sugar \n1/2 teaspoon kosher salt \n1 cup (226 grams) unsalted butter, cubed and cold\n8 ounces (226 grams) cream cheese, straight from the fridge \n2 large egg yolks plus 1 large whole egg\n1 teaspoon vanilla extract \n1/2 teaspoon almond extract, optional \n1 1/2 cups (260 grams) chocolate chips or chopped chocolate (I prefer milk but any type will do!)\nFlaky salt, for sprinkling \nSprinkles, sanding sugar or turbinado sugar, for sprinkling \nInstructions:\nCombine the flour, granulated sugar and salt in a stand mixer fitted with the paddle attachment. Add the cubed butter, distributing it all over the top of the dry ingredients, then dollop in the cream cheese (1-inch dollops should do it, but it doesn't need to be perfect). Turn the mixer on low speed and mix until the mixture is mostly mealy and there are still some larger clumps of butter and cream cheese intact. With the mixer still running, add the egg yolks, vanilla and almond extract, if using, then continue mixing until the dough comes together. Divide the dough in half and shape into 2 discs. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.\nMelt the chocolate in a double boiler, stirring constantly, or in a microwaveable bowl in 30-second increments, stirring after each. Set aside to cool briefly while you roll out the dough.\nBeat the remaining whole egg with a splash of water for an egg wash. Roll out a dough disc on a lightly floured surface, dusting with flour as needed to prevent it from sticking, until it is a wide rectangle, 18-by-9-inches. Use an offset spatula to spread half of the chocolate over the dough in a thin even layer, leaving a 1-inch border along the long edge that's farthest from you. (Try to work kind of quickly so the chocolate doesn't harden.) Brush the border with a thin layer of egg wash. Starting on the long end closest to you, roll the dough into a long, tight log, then place it seam-side down on a cutting board or baking sheet. Repeat with the remaining dough and chocolate. Refrigerate for at least 1 hour or up to 2 days (depending on fridge space, you might want to cut the log in half so you're dealing with four shorter logs instead of two really long ones; wrap in plastic if refrigerating for longer than 1 hour).\nPreheat the oven to 375 degrees F and line two baking sheets with parchment paper.\nBrush the logs with a thin layer of egg wash, then sprinkle with a few pinches of flaky salt and a ton of sprinkles or sanding sugar. Cut into 1 1/2-inch slices and transfer to the baking sheets, spacing them 1 inch apart. Bake until golden brown on top, about 24 minutes. (You might notice that the cookies seem to sweat and leak out some fat while in the oven; this is completely normal.) Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely, or enjoy them warm! Fully cooled cookies can be stored in an airtight container at room temperature for several days.\n", + "wine_type": "[Pinot Grigio, Sauvignon Blanc, Chianti, Tempranillo]" + }, + { + "recipe": "Tart of Spiced Fruit\nPie dough\n1/2 pound dried figs\n1/4 pound raisins\n1/2 pint red wine\n1 pound cooking apples\n1 pound pears\n4 ounces caster sugar\n1 tablespoon flaked almonds\n1/2 teaspoon powdered cloves\n1/2 teaspoon ground mace\n1/2 teaspoon powdered cinnamon\n1/2 teaspoon powdered ginger\nInstructions:\nPreheat the oven to 350 degrees F. Simmer figs and raisins in the wine for 30 minutes. Peel, core and slice the apples and pears. Add them, together with the sugar, almonds, and spices to the figs and raisins and simmer until the apples and pears are soft. Line a dish with pie dough. Fill with the fruit mixture and bake for 1/2 hour or until pastry is cooked.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Moscato]" + }, + { + "recipe": "Pithivier\n1/2 recipe Almond Cream, recipe follows\nPuff pastry, store bought\nEgg wash:\n2 large egg yolks\n1 large egg\n1/4 cup whole milk\n1/4 cup light corn syrup\n1 1/2 tablespoons water\nTo make almond flour:\n1 cup (125 grams) slivered almonds\n1/2 cup plus 2 tablespoons granulated sugar\n1/4 cup all-purpose flour\n1/2 cup plus 1 tablespoon room temperature unsalted butter\n1 large egg\nInstructions:\nPrepare the almond cream, place it in a pastry bag with a large opening (no tip) and set aside.\nPrepare the pithivier: Cut the puff pastry dough in 1/2 and roll each 1/2 into an 8 1/2-inch circle. Each circle will be about 1/8-inch thick. Place 1 of the circles on a parchment paper-covered baking sheet. Pipe a 5-inch-diameter mound of almond cream in the center of the circle. The mound should be about 1-inch high.\nPrepare the egg wash: Whisk together the egg yolks, whole egg, and milk in a small bowl until well combined. Lightly brush the remaining 1 1/2-inch rim of the pastry circle with the egg wash. Place the second circle of puff pastry over the first. Gently press against the sides of the almond cream mound to remove any trapped air. Seal the edges of the 2 layers by pressing the top edge into the bottom edge. This will keep the almond cream from running out as it bakes. Use a sharp knife to give the circle a fluted edge. It should look like a flower when finished. Use a sharp knife to pierce a 1/2-inch slit in the top layer at the center of the almond cream mound. This will allow steam to escape during baking.\nThis dessert usually has a classic pattern scored into its top. If you would like to try it, use a sharp knife to score a curved line that begins at the top of the mound and ends at the bottom of the mound. Repeat this line every 1/2-inch around the circumference of the mound, but be careful not to cut through the top layer and into the almond cream. Let the pithivier rest in the refrigerator for 1 hour before baking. (At this point, you can wrap the pithivier well in plastic wrap and freeze for up to 2 weeks. Let it thaw in the refrigerator or in your backpack before baking.)\nPreheat the oven to 350 degrees F (175 degrees C). Bake the pithiviers until it begins to brown slightly, about 20 minutes.\nMeanwhile, prepare the glaze: Stir together the corn syrup and water. Remove the pithivier from the oven and brush it well with the corn syrup mixture. This adds sweetness, enhances the color, and gives it a crispy crust. Lower the oven 20 degrees and continue to bake until well risen and evenly browned, about another 15 minutes. The baked pithivier should be flaky and tender, and the almond cream center still moist. Remove the baking sheet from the oven and let cool on a wire rack. The pithivier is best when served while it is still slightly warm. Use a serrated knife to slice it.\nI can't tell you how long the baked Pithivier can be stored because I never have any leftovers!\nIt is possible to buy almond flour (use 1 cup if you do) but it just as easy to make your own. Place the slivered almonds (no skin preferred) and granulated sugar into the food processor. Pulse until the almonds and sugar reach the consistency of flour. It is best to pulse because the heat of the blade will cause the release of the oil from the almonds.\nMix in the flour. Mix in the butter. Add the egg and mix until the mixture becomes light and creamy. Do not overmix or the gluten in the flour will overdevelop and the almond cream will lose its delicate texture when baked.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Fire and Ice Peach and Jalapeno Soup Ice Bowls with Cotton Candy\n3 cups peeled, pitted and diced peaches\n1/2 cup peach schnapps\n1 cup dry white wine\n1 handful mint leaves\n1 jalapeno, seeds removed depending on desired heat\n3 tablespoons sugar\n3 tablespoons heavy cream\nCrystalline sugar, for garnish, optional\nCotton candy, for garnish (can be found in the candy aisle of most grocery stores)\nInstructions:\nFill a shot glass ice tray with water and freeze overnight.\nCombine all the above ingredients in a blender and puree. Set in refrigerator for at least 1 hour to allow all the ingredients to meld. It also will help to keep your ice bowl from melting if your soup is extra chilled. On small plates add about 2 tablespoons of crystal sugar. Put the ice shot glasses on top of the sugar. Pour the soup into the shot glasses, garnish with cotton candy and serve.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" + }, + { + "recipe": "Pan Roasted Okra with Onions and Five Spices 'Bhindi Sabzi'\n1 1/2 pounds okra\n2 to 4 tablespoons vegetable oil\n1 tablespoon Fivespice Blend (see recipe below)\n1 large onion (about 1/2 pound), peeled and sliced\n1/3 cup water\nLemon juice\nCoarse salt\n3/4 teaspoon cumin seeds\n3/4 teaspoon mustard seeds\n3/4 teaspoon fennel seeds\n3/4 teaspoon sesame seeds\n1/2 teaspoon red pepper flakes\nInstructions:\nWash okra and wipe dry. Trim and leave okra whole. In a large saute pan over medium-high heat, heat the oil until hot. Add the spice blend and let it sizzle for 20 seconds or until the cumin turns a few shades darker. Add the okra and onions, toss and mix, and cook about 10 minutes or until vegetables are streaked brown.\nAdd water and reduce heat to a simmer. Cook, covered, for about 10 minutes or until okra is soft. Uncover and continue cooking until the excess moisture evaporates and the vegetables look glazed. Sprinkle with lemon juice and salt and serve.\nCombine cumin, mustard, fennel and sesame seeds and red pepper flakes.\n", + "wine_type": "[Riesling, Gewürztraminer, Pinot Grigio, Vermentino]" + }, + { + "recipe": "Stuffed Tenderloin\nHead roast of tenderloin, approximately 1 to 1 1/2 pounds\nKosher salt\nFreshly ground black pepper\nOlive oil\n3 ounces blue cheese\nInstructions:\nPreheat the oven to 450 degrees F.\nSlice roast open lengthwise in middle to create a pocket, being careful to not slice all the way through.\nSalt and pepper the meat on all sides.\nHeat a grill pan over high heat and brush roast with olive oil. Sear the roast on all sides. Remove from the heat, tent with foil and allow to rest for 15 minutes.\nAfter the meat has rested, stuff pocket with the blue cheese. Tie the whole thing together with kitchen string. Return the tied meat to the grill pan, place into the oven and cook until it reaches an internal temperature of 125 degrees F, approximately 20 to 25 minutes. Remove from the oven, wrap in aluminum foil and allow to rest 15 minutes before serving.\n", + "wine_type": "[Cabernet Sauvignon, Merlot, Malbec, Syrah]" + }, + { + "recipe": "Twice Baked New Potatoes\n1 1/2 pounds small red potatoes (new potatoes)\n3 tablespoons vegetable oil\n1 cup shredded Monterey jack cheese\n1/2 cup sour cream\n3 ounces cream cheese\n1/3 cup minced green onions\n1 teaspoon dried basil\n1 clove minced garlic\n1/2 teaspoon salt\n1/4 teaspoon pepper\n1 pound bacon, cooked and crumbled\n1 cup crushed garlic flavored pretzels\n1/2 stick butter, melted\nInstructions:\nPreheat the oven to 400 degrees F.\nPierce potatoes and rub skins with oil. Place in a shallow baking pan in a single layer. Bake uncovered for 50 minutes or until tender. Allow to cool.\nIn a mixing bowl, combine Monterey jack, sour cream, cream cheese, onions, basil, garlic, salt, and pepper and mix well. When the potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out the pulp, leaving a thin shell. Add pulp to the cheese mixture and mash. Stir in half of the cooked, crumbled bacon. Stuff potato shells.\nIn a separate bowl add the crushed pretzels, the remaining bacon, and the melted butter. Mix well. Top each potato with the pretzel topping.\nPlace in a baking dish or on a cookie sheet and bake for 10 to 15 minutes, or until heated through. These can also be frozen and then baked at a later date. Be sure to thaw before baking.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Ultimate Macaroni and Cheese\n1 tablespoon vegetable oil\n4 tablespoons minced onions\n4 tablespoons sweet butter\n4 tablespoons flour\n10 ounces milk\n3 ounces white wine\n1/2 teaspoon Hungarian paprika\n6 ounces sharp white cheddar\n3 ounces gruyere cheese\nFresh ground nutmeg, to taste\nSalt and fresh ground white pepper to taste\n3/4 pound cooked macaroni\nInstructions:\nIn a saucepan over low heat, add oil then the onions sweat until translucent. (no color) Add the butter. When butter is melted, stir in the flour, stir until smooth. Meanwhile, in a separate bowl, heat the milk and wine until it boils. Remove from the heat, stir in the paprika, cheese, season to taste with nutmeg, white pepper, and salt. Mix in your cooked macaroni and serve immediately. Note: If you like to turn this dish into a casserole, preheat the oven to 350 degrees, place the macaroni and cheese into a casserole dish, sprinkle 3 tablespoons grated Parmesan cheese on top, then sprinkle 1 tablespoon dried bread crumbs on top of the cheese. Cook for approximately 4 minutes or until lightly brown.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Vanilla Sugar Cookies\n2 1/3 cups plus 2 tablespoons (11-ounces) all-purpose flour\n1 teaspoon salt\n1 teaspoon baking powder\n3/4 cup (1 1/2 sticks; 6-ounces) unsalted butter\n1/2 cup plus 2 tablespoons (4-ounces) granulated sugar\n1 large egg\n1 teaspoon pure vanilla extract\nInstructions:\nIn a medium bowl, sift together the flour, salt, and baking powder. Set aside.\nIn the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and vanilla and beat until combined.\nAdd the flour mixture in 2 batches, scraping down the bowl after each addition. Beat until the dough just comes together, being careful not to over mix.\nTurn out the dough onto a lightly floured surface. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.\nPlace the ball of dough between 2 pieces of parchment paper and roll out to 1/4-inch thick. Keeping the dough in the parchment, transfer to a cookie sheet and place in the refrigerator for at least 1 hour.\nPreheat the oven to 350 degrees F.\nCut out the cookies in the desired shapes and place on a half-sheet pan lined with parchment paper or an un-greased nonstick cookie sheet, at least 1-inch apart. Transfer to the freezer and chill for at least 15 minutes or until they are firm.\nBake until the cookies are light golden brown, about 10 minutes.\nLet cookies cool completely on the sheets before decorating.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]\n\n" + }, + { + "recipe": "Swordfish Panini with Arugula and Lemon Aioli\n2/3 cup mayonnaise\n1 lemon, zested\n2 tablespoons fresh lemon juice\n1 clove garlic, minced\n1/4 teaspoon salt\n1/4 teaspoon freshly ground black pepper\n1 1/2 tablespoons olive oil\n4 (6-ounce) pieces swordfish, about 1-inch thick\nSalt and freshly ground black pepper\n1 tablespoon herbes de Provence\n2 cloves garlic, minced\n1 loaf focaccia bread\n2 ounces (about 2 cups) fresh arugula greens\nInstructions:\nFor the Lemon Aioli: Mix together all the ingredients in a small bowl. Set aside.\nFor the Swordfish Panini: Warm the olive oil in a large, heavy skillet over medium-high heat. While the pan heats, season the fish with salt and pepper. Rub the herbs de Provence and minced garlic all over the fish. Cook the fish in the skillet until just cooked through and golden, about 2 to 3 minutes per side, depending on the thickness of the fish.\nCut the bread into 4 sandwiches that will accommodate the size of the fish fillet. Cut the bread in half to make a top and bottom for the sandwich. Spread the Lemon Aioli on both halves of the sandwich. Top the bottom half with a handful (about 1/2 cup) of arugula greens. Top the arugula greens with the cooked swordfish, and top the sandwich with the remaining bread.\nServe immediately.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]\n\n" + }, + { + "recipe": "Celeriac Puree\n1 large celeriac, about 2 pounds/1 kg\n1/4 cup/60 ml milk\nJuice of 1/2 lemon\n1 bay leaf\n1 teaspoon salt\n3 tablespoons butter\n1/4 cup/60 ml cream\nFreshly ground black pepper\nInstructions:\nPeel and cut the celeriac into roughly 1-inch/2.5 cm pieces. Put the milk, lemon juice, and bay leaf in a large pot, pour over 8-cups/2 liters water. Add the salt, bring to a boil, and simmer until the celeriac is very tender.\nDrain, reserving 1 cup/250 ml of the liquid. Remove the bay leaf. Stir the butter and cream into the celeriac, then puree until very smooth in a blender, adding as much of the reserved cooking liquid as needed to achieve a soft, smooth consistency. Season with pepper and salt, and serve.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Clear Peppermint Meringue Pie\n1 cup all-purpose flour, plus more for dusting (see Cook's Note)\n1/4 cup sweetened cocoa powder \n3 tablespoons confectioners' sugar \n2 tablespoons vegetable oil \n1/4 teaspoon fine salt \n4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces \nNonstick cooking spray, for the foil \n2 ounces bittersweet chocolate, chopped \n5 teaspoons coconut oil \nThree 1/4-ounce packages unflavored powdered gelatin\n1 cup granulated sugar \n1/2 teaspoon peppermint extract \n1/4 cup plus 2 tablespoons granulated sugar\n1 teaspoon lemon juice \n1/4 teaspoon fine salt \n2 large egg whites \n1/4 teaspoon peppermint extract \n10 soft peppermints (about 2 ounces), crushed, plus more for topping \nChocolate curls, for topping \nInstructions:\nFor the chocolate crust: Pulse the flour, cocoa powder, confectioners' sugar, oil and salt in a food processor until the texture of fine meal. Add the butter and pulse until pea-size pieces form. Sprinkle in 2 tablespoons ice water and pulse until the dough begins to come together. If the dough doesn't hold together, add up to 2 more tablespoons ice water, 1 tablespoon at a time, and pulse again.\nTransfer the dough to a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 2 hours and up to overnight. \nRoll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Freeze 20 minutes. \nMeanwhile, preheat the oven to 350 degrees F and coat a sheet of aluminum foil with nonstick spray. \nPierce the bottom of the chilled dough all over with a fork. Line the dough with the foil, sprayed-side down, and fill with pie weights or dried beans. Bake until the edges are set, about 20 minutes. Remove the foil and weights and continue baking until the crust is no longer glossy on the bottom, 5 to 10 minutes. Transfer to a rack and let cool completely. \nAdd the chocolate and coconut oil to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the mixture is melted and smooth, about 1 minute. Paint a thin layer of chocolate all over the bottom and sides of the crust. Let set at room temperature until the chocolate is hardened, about 15 minutes. \nFor the filling: Put 1 1/2 cups water in a medium saucepan and sprinkle over the gelatin. Let sit until the gelatin is absorbed, 2 to 3 minutes. Add the granulated sugar and heat over medium heat, whisking occasionally, just until the gelatin and sugar are dissolved, 3 to 4 minutes. Remove from the heat and whisk in the peppermint extract. \nPour the gelatin mixture into a large bowl and stir in 2 cups cold water. Use a spoon to scoop away any bubbles at the surface. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken and is the consistency of thin fruit jelly, 30 to 45 minutes. \nPour the gelatin mixture into the crust and refrigerate until set, at least 4 hours and up to overnight. \nFor the meringue: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water. \nAdd the granulated sugar, lemon juice, salt and egg whites to the mixing bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar is completely dissolved (about 150 degrees F). \nTransfer to the stand mixer fitted with the whisk attachment, add the peppermint extract and beat on medium-high speed until the mixture is cool and the whites hold stiff peaks, about 5 minutes. \nTo assemble: Arrange the crushed peppermints around the edge of the pie. Cut into slices and top each with meringue, chocolate curls and more crushed peppermint.\n", + "wine_type": "[Sauvignon Blanc, Riesling, Pinot Grigio, Prosecco]" + }, + { + "recipe": "Neapolitan Ragu\nExtra-virgin olive oil\n8 Ultimate Meatballs, recipe follows\n2 tablespoons kosher salt, plus more for seasoning\n1 tablespoon black peppercorns, plus freshly ground black pepper for seasoning\n2 tablespoons fennel seeds\n1 rack 8 pork spare ribs, cut into 2 to 3-rib pieces\n1 (2 pound) boneless pork shoulder, cut into 2 pieces (so it cooks at the same time as the ribs/meatballs)\n4 sprigs fresh thyme\n4 sprigs fresh oregano\n4 medium carrots, roughly chopped\n1 large onion, roughly chopped\n2 ribs celery, roughly chopped\n2 cups dry red wine\n3 (28-ounce) cans tomatoes (recommended: San Marzano)\n2 tablespoons tomato paste\n2 pounds spaghetti, cooked al dente in salted water\n1 cup roughly chopped raisins\n1 cup toasted pine nuts, roughly chopped\n1 cup roughly chopped flat-leaf parsley\nExtra-virgin olive oil\n1 small to medium onion, chopped\n2 small garlic cloves, chopped\n1 1/2 tablespoons finely chopped fresh parsley leaves\n3 thick slices firm white bread, crust removed, cut into cubes (about 2 cups)\n3/4 cup milk\n1 1/2 pounds ground beef\n1 1/2 pounds ground pork\n1 large egg\n1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving\nKosher salt and freshly ground black pepper\nInstructions:\nHeat the oven to 350 degrees F.\nSet a large Dutch oven over medium-high heat. Add a 3-count of olive oil and gently brown the meatballs. Meanwhile, with a mortar and pestle, grind the salt, black peppercorns and fennel seeds with some olive oil into a grainy paste. Rub the ribs and shoulder with the mixture.\nRemove the meatballs with a slotted spoon and set aside on a paper towel-lined plate to drain. In the same pot, brown the shoulder pieces and ribs, in batches. Alternately to save time, roast the ribs in a preheated 500 degree F oven for 10 to 15 minutes while you brown the shoulder pieces in the pot.\nRemove the shoulder pieces and ribs to the meatball plate and let rest.\nAdd a little more olive oil to the pot and add the thyme, oregano, carrots, onion and celery. Stir it around and scrape up the bits from the bottom of the pot with a wooden spoon. Cook the vegetables until they are slightly softened and have some nice color. Add the wine, tomatoes and tomato paste and mix well, scraping up any brown bits on the bottom. Nestle the pork shoulder pieces back into the middle of the pot then arrange the ribs around the sauce. Finish by placing the meatballs in the gaps (some of the pieces will be sticking out from the sauce but that's perfectly fine as it will roast and caramelize). Use a spoon to baste everything well, cover, then put the pot into the oven and roast until the pork is tender and the meat is just falling off the rib bones, about 1 to 1 1/2 hours.\nFor the topping: Combine the chopped raisins, toasted pine nuts and parsley in a small bowl.\nUse a slotted spoon to remove the meatballs and ribs to a large platter. Remove the pork shoulder pieces from the pot and allow to rest for 10 minutes before slicing into bite-size pieces and adding them to the platter. Puree the sauce in a food processor then add it back to the pot and set over medium heat. Reduce the sauce until it is rich and thick, about 5 minutes. Season with salt and pepper, if needed. When the spaghetti is cooked, drain and add to a medium bowl. Spoon a little sauce over the spaghetti and the remaining sauce over the platter of meat. Garnish the meat platter with the raisin mixture and serve.\nHeat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but not colored, about 10 minutes. Take the pan off the heat and let the mixture cool.\nAdd the bread to a medium bowl and pour in the milk. Let the bread soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and cheese and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add it to the bowl along with the cooled onion mixture. Gently combine all the ingredients with your hands until just mixed together. Don't overwork the mixture or the meatballs will be tough. Divide the mixture into 8 equal pieces and shape them into 8 nice looking meatballs. Refrigerate until ready to cook.\n", + "wine_type": "[Barolo, Barbaresco, Dolcetto, Aglianico]" + }, + { + "recipe": "Oyster Dressing\n2 cups yellow cornmeal\n1 teaspoon kosher salt\n1 tablespoon sugar\n2 teaspoons baking powder\n1/2 teaspoon baking soda\n1 cup buttermilk, plus more if needed\n2 eggs\n1 cup canned creamed corn\n2 tablespoons vegetable oil\n1/4 cup vegetable oil\n1 large onion, chopped\n4 stalks celery, chopped\n1/2 teaspoon kosher salt\n1/4 teaspoon freshly ground pepper\n5 ounces oyster crackers, crushed\n1 1/2 teaspoons dried thyme\n1 teaspoon dried sage\n1 pint small oysters with liquor\n2 large eggs, lightly beaten\nInstructions:\nThe day before making the stuffing, bake the cornbread: Preheat the oven to 425 degrees F and place a 10-inch cast-iron skillet in the oven. In a bowl, combine the cornmeal, salt, sugar, baking powder and baking soda. Whisk to combine well. In a large bowl, combine the buttermilk, eggs and creamed corn, whisking to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk.\nSwirl the vegetable oil in the hot cast-iron skillet. Pour the batter into the skillet and bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes. Let cool in the skillet, then crumble 6 cups of the cornbread and spread out on a baking sheet. Let the cornbread dry out at room temperature, uncovered, about 24 hours.\nMake the stuffing: Preheat the oven to 350 degrees F. Heat the vegetable oil in a 12-inch cast-iron skillet over medium-high heat. Add the onion, celery, salt and pepper. Cook, stirring frequently, until the onion and celery are semitranslucent, about 15 minutes. Remove the skillet from the heat; add the crumbled cornbread, oyster crackers, thyme and sage and stir well. Next, add the oysters with their liquor and the eggs; stir until combined. Pat the mixture down into an even layer.\nPut the skillet on the middle rack of the oven and bake until golden brown and crisp around the edges, about 30 to 35 minutes.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Savory Eggs with Peas and Shallots\n2 tablespoons butter\n1 large shallot, very thinly sliced\n8 eggs\nSalt and freshly ground black pepper\n1 package soft herb-flavored cheese, crumbled (recommended: Boursin)\n1 cup green peas\nInstructions:\nMelt butter in a medium skillet over medium heat. Add shallots and cook 3 to 4 minutes. Whisk eggs with salt and pepper and combine with shallots then stir in the cheese and peas, cook 3 to 4 minutes until eggs are firming up but not yet dry. Serve immediately.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" + }, + { + "recipe": "Cuban-style Burgers on the Grill\n2 pounds ground chuck\nSalt and freshly ground black pepper\n1/2 cup best-quality mayonnaise\n3 cloves roasted garlic, pureed\n1/4 cup Dijon mustard\n4 soft, classic hamburger buns\n8 slices thinly sliced Swiss cheese\n4 slices thinly sliced smoked ham\n2 dill pickles, sliced 1/4-inch thick\nInstructions:\nPreheat the grill to high. Form the meat into 4 (1/4-inch thick) burgers. Season the meat with salt and pepper on both sides. Grill for 2 to 3 minutes on both sides for medium doneness. When the burgers are done, remove from the heat and reduce heat to medium-low.\nMeanwhile, combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper, to taste. Spread both sides of each bun with mayonnaise and mustard. Place a slice of cheese on the bottom portion of each bun, place the burger on top of the cheese, then top the cheese with a slice of ham and another slice of cheese, and finally, the pickle slices. Place the tops of the bun over the pickles, wrap the burgers in aluminum foil, and place them on the grill. Using a heavy pan or a brick wrapped in foil, press down on the burgers for about 30 seconds to 1 minute. Lower the lid on the grill and continue grilling for 1 to 2 minutes, or until the cheese has melted and the bun has become pressed and firm.\n", + "wine_type": "[Malbec, Zinfandel, Tempranillo, Syrah]" + }, + { + "recipe": "Minted Bread Sauce\n3 handfuls fresh mint\n1 handful stale bread\nExtra virgin olive oil\nSalt and freshly ground pepper\nRed wine vinegar\n1 teaspoon Dijon mustard\nInstructions:\nFinely chop 3 parts mint to 1 part finely chopped stale bread and stir in some olive oil until the mix has 'loosened.' Then balance the flavors by carefully seasoning and splashing in some vinegar to taste. The flavor improves with time as it sits.;\n", + "wine_type": "[Chardonnay, Pinot Grigio, Vermentino]" + }, + { + "recipe": "Maple Roasted Sweet Potatoes\n4 small sweet potatoes (or 2 large), peeled and cut into 1-inch cubes\n1/4 cup grade B maple syrup, divided\n1/4 cup extra-virgin olive oil, divided\n2 teaspoons kosher salt, plus more for seasoning\n1 teaspoon freshly ground black pepper, plus more for seasoning\n4 large shallots, peeled and thinly sliced\n2 tablespoons balsamic vinegar\nInstructions:\nPreheat the oven to 400 degrees F.\nIn a large bowl add the sweet potatoes, 2 tablespoons of the maple syrup, 2 tablespoons of the olive oil, 2 teaspoons salt and 1 teaspoon pepper. Mix to evenly coat the potatoes and arrange on a sheet tray. Roast until caramelized, golden brown and soft, about 20 to 30 minutes. Be sure to check them after 15 minutes and stir, if needed.\nMeanwhile, in a large skillet over medium-low heat, add the remaining 2 tablespoons of olive oil and the sliced shallots and saute until they start to caramelize, about 5 minutes Add the remaining 2 tablespoons of maple syrup and balsamic vinegar. Season with salt and pepper, to taste. Lower heat to medium and cook until golden brown and caramelized, about 5 minutes. Add water, 1 tablespoon at a time, if the pan becomes dry.\nAdd the roasted sweet potato cubes to the caramelized shallots and transfer to a warm serving dish.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]" + }, + { + "recipe": "Chicken Stew with Parsley Dumplings\n1 teaspoon vegetable or olive oil\n2 cups chopped onions\n1 cup sliced carrots\n1 pound boneless, skinless chicken breast, cut into bite-size pieces, about 2 cups\n2 cups sliced mushrooms\n1 cup frozen peas\n1/2 teaspoon salt, divided\n8 cups reduced-sodium chicken broth\n1 cup all-purpose flour\n1 1/2 teaspoons baking powder\n1/2 teaspoon baking soda\n2 tablespoons chopped fresh parsley leaves\n1/4 teaspoon pepper\n1/2 cup buttermilk\n1 tablespoon olive oil\nInstructions:\nIn a large stock pot or Dutch oven over medium high heat, add the oil. Add the onions and carrots and saute for 1 minute. Add the chicken and cook just until the chicken starts to brown, but is not cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine. Add the chicken broth and set pan over high heat. Bring to a boil. Let simmer 10 minutes.\nMeanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through.\n", + "wine_type": "[Burgundy, Pinot Grigio, Chianti, Tempranillo]" + }, + { + "recipe": "Sheet Pan Shrimp Scampi\n1 medium summer squash, sliced on the diagonal into 1-inch slices\n1 medium zucchini, sliced on the diagonal into 1-inch slices\n2 tablespoons extra-virgin olive oil, plus more for drizzling\nKosher salt and freshly ground black pepper\n4 tablespoons unsalted butter\n1/4 teaspoon crushed red pepper flakes\n2 cloves garlic, grated\nZest of 1 lemon, plus lemon wedges, for serving\n1/2 loaf French bread, split horizontally, then halved crosswise\n1/4 cup grated Parmesan\n1 1/2 pounds peeled and deveined shrimp, tails removed\n1/4 cup fresh parsley leaves, chopped\nInstructions:\nPreheat the oven to 450 degrees F. Put the squash and zucchini on a baking sheet, drizzle with some olive oil and sprinkle with salt and pepper. Roast until golden, about 15 minutes.\nMeanwhile, combine the butter, red pepper flakes, garlic, lemon zest, 2 tablespoons olive oil, 1/2 teaspoon salt and a couple of grinds of pepper in a large microwave-safe bowl and microwave until the butter is melted, about 1 minute. Drizzle the bread evenly with 2 tablespoons of the butter mixture and sprinkle with the cheese; set aside. Toss the shrimp with the remaining butter mixture.\nAfter the squash and zucchini have roasted for 15 minutes, remove the baking sheet and flip the vegetables, moving them to the center third of the baking sheet. Put the bread on one outer third of the baking sheet and the shrimp on the other. Slide the vegetables closer to the bread so that the shrimp is in a single, even layer. (This is to ensure even cooking.) Return to the oven and cook until the shrimp are cooked through and the bread is golden, 10 to 12 minutes.\nSprinkle with parsley and serve with lemon wedges.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]\n\n" + }, + { + "recipe": "Chocolate Chia Pudding\n70 grams (1 cup) Dutch-process cocoa powder\n160 grams (1/2 cup) Grade A dark, robust maple syrup \n55 grams (1/3 cup) chia seeds \n1 large avocado, pitted and scooped \n1 teaspoon vanilla extract \n1 teaspoon kosher salt \n24 grams (2 tablespoons) coconut oil, at room temperature \nInstructions:\nPlace the cocoa powder in the blender. Microwave 1 cup of water for 1 minute then add to the blender and blend on high for 30 seconds.\nAdd the maple syrup, chia seeds, avocado, vanilla extract and salt plus 1 cup of water to the blender and blend on high for 45 seconds.\nSlowly stream in the coconut oil with the blender still running. Continue to blend on high until the pudding homogenizes, about 1 minute more.\nTransfer to a resealable container and chill in the fridge for at least 2 hours. The pudding will continue to set up as it cools. You can also dose the pudding into individual serving containers then cover and cool.\n", + "wine_type": "[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" + }, + { + "recipe": "Round 2 Recipe - Open Faced Roasted Pork Sandwich\n2 tablespoons canola oil\n1/2 potato, grated\n1/2 cup caramelized onions\n1/2 cup reserved pork, from Garlic and Mustard Pork Roast, roughly chopped, recipe follows\nKosher salt and freshly ground black pepper\n2 tablespoons spicy brown mustard \n2 slices rye bread, toasted\n1/2 cup shredded Cheddar\n1/4 cup spicy brown mustard\n2 tablespoons canola oil\n1 tablespoon chopped garlic\n1 tablespoon brown sugar\n2 teaspoons finely chopped fresh rosemary, plus 2 sprigs\nOne 5 to 6-pound pork shoulder, deboned, rolled and tied securely, skinless or skin-on\nSalt and freshly ground black pepper\nInstructions:\nIn a large nonstick skillet over medium heat, heat the canola oil. Add the potatoes and cook until lightly browned and crispy, about 10 minutes. Add the onions and pork, season with salt and pepper and cook until the onions and pork are heated through. \nPreheat the oven broiler. \nSpread the spicy brown mustard on one side of each slice of bread and place onto a baking sheet. Divide the sauteed pork between the 2 slices of bread. Sprinkle 2 tablespoons cheese over the top of each and broil until the cheese is melted and bubbling, about 2 minutes.\nPreheat the oven to 325 degrees F. \nIn a medium bowl, whisk together the mustard, canola oil, garlic, sugar and chopped rosemary. Place the pork roast on top of a rack fitted in a roasting pan. Place the 2 rosemary sprigs underneath the pork. Sprinkle the roast well with salt and pepper. Using a brush or hands, completely coat the roast with the mustard and garlic paste. \nPlace the roast in the oven and roast until the internal temperature reaches 145 degrees F, 2 1/2 to 3 hours. Remove from the oven, cover loosely with foil and allow to rest for 15 minutes before slicing.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Cheese Souffle with Celeriac, Apple Walnut Salad\n1 tablespoon soft butter\n1 tablespoon flour\n6 ounces milk\n9 egg yolks\n2 ounces Stilton blue cheese, crumbled\n1 teaspoon mild mustard\nSalt and pepper\n8 ounces egg whites\n1 teaspoon corn flour\nPinch salt\n2 cups celeriac, finely sliced into sticks\n1/2 cup Granny Smith apple, finely sliced into sticks\n1/4 cup chopped walnuts, plus extra for garnish\n1/2 teaspoon mild mustard\n3 tablespoons mayonnaise\nInstructions:\nPreheat the oven to 375 degrees F.\nTo make the souffle base, mix together the flour, butter, milk, egg yolks, Stilton, mustard, salt, and pepper, and mix until smooth and set aside. This maybe be prepared a day ahead of time.\nIn a separate bowl, beat the egg whites, corn flour, and salt until stiff but fluffy. Add a small amount of the egg whites to the souffle base and blend. Add the remaining egg whites to the mixture and fold gently. Gently spoon in the mixture into 6 buttered ramekins and place in the oven. Bake souffles for approximately 10 minutes until they have risen and are golden. Once you remove them from the oven, allow to rest for 1 minute before serving.\nTo prepare the salad, mix all of the ingredients together.\nTo serve, place the salad on each plate on the side and remove the souffle from the ramekins and invert 1 onto each plate. Top the souffle with chopped walnuts.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]\n\n" + }, + { + "recipe": "Ranch Chicken Salad Cups\n8 slices bacon, chopped\n1/4 cup sour cream\n1/4 cup mayonnaise\n2 tablespoons buttermilk\n3 tablespoons chopped scallions\n2 tablespoons chopped fresh dill\nKosher salt and freshly ground pepper\n3 cups shredded rotisserie chicken (skin removed)\n1 16-ounce container Campari or other small vine-ripened tomatoes, quartered\n1 avocado, diced\n2 heads Bibb lettuce, leaves separated\n4 dinner rolls\nInstructions:\nCook the bacon in a medium skillet over medium heat, stirring, until crisp, about 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon.\nWhisk the sour cream, mayonnaise and buttermilk in a large bowl. Add the scallions, dill, 1/2 teaspoon salt and a few grinds of pepper; whisk to combine. Add the chicken and half each of the bacon and tomatoes; toss to coat. Add the avocado and gently toss.\nServe the chicken salad in the lettuce leaves; top with the remaining bacon and tomatoes. Serve with the dinner rolls.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Main Lobster Roll\n2 gallons salted water\n4 live lobsters\n2 cups prepared mayonnaise\n1cup finely diced celery\n1cup finely diced onion\n1 teaspoon paprika\n1/2 teaspoon salt\n1 tablespoon fresh lemon juice\n1/4 teaspoon freshly ground black pepper\nClarified butter, for brushing rolls\n4 top-split hot dog buns\nLemon wedges, for serving\nInstructions:\nIn a large pot, bring the water to a boil. Add the lobsters. Bring the water back to a rolling boil and start a timer for 8 minutes. When the timer sounds remove the cooked lobsters and put them into an ice bath to stop the cooking process. When cooled, remove all the lobster meat and cut into 1/2-inch dice. Refrigerate cooked lobster until you are ready to assemble the sandwiches.\nFor the dressing:\nMix the mayonnaise, celery, onion, paprika, salt, lemon juice and pepper in a mixing bowl. Add the lobster pieces, stirring to combine. Cover and refrigerate until ready to serve.\nFinal assembly:\nUsing clarified butter, brush both sides the hot dog buns and toast in a hot saute pan or on a griddle until golden brown. While still warm, divide the lobster roll filling evenly among buns. Serve with fresh lemon wedges and favorite side dish.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" + }, + { + "recipe": "Fried Chicken Sandwich with Sriracha Aioli and Asian Slaw\nTwo 3-pound whole chickens\nKosher salt\n2 ounces heavy cream\n2 cloves black garlic\n1 egg white\nSoy sauce\nYuzu kosho\nCanola oil, for frying\n4 cups milk\n5 eggs\n4 cups all-purpose flour seasoned with salt, pepper and lime zest\n12 ounces panko, pulsed in food processor\n2 ounces Sriracha\n1 ounce fish sauce\n1 ounce ginger, peeled\n1 ounce gochujang\n1 ounce sesame oil\n1 ounce rice vinegar\n1 ounce yuzu kosho\n1 ounce yuzu\n1 clove garlic, blanched and shocked\n6 ounces canola oil\n2 carrots, julienned\n1 head napa cabbage, julienned\n1 bunch scallions, thinly sliced\n1 ounce peanuts, toasted and roughly chopped\n1 ounce fish sauce\n1 ounce ginger, grated\n1 ounce soy sauce\n1 ounce rice wine vinegar\n1 ounce fresh yuzu juice\n1 ounce yuzu kosho\n4 Yukon gold potatoes\nKosher salt\n2 Fresno chiles, sliced\n1 bunch cilantro leaves\n1 green papaya, sliced\n1 ounce toasted sesame oil\n4 sesame seed buns\nInstructions:\nFor the chicken: Break down the chickens, removing all bones. Remove the tenders. Pound the breasts and thighs separately. Sprinkle all of the chicken pieces with salt.\nPreheat the oven to 220 degrees F. In a food processor, puree the chicken tenders with the cream, garlic, egg white, a touch of soy sauce and some yuzu kosho until smooth. Using this mixture, glue the thigh and breast together like a sandwich. Cook the chicken for 30 minutes. Cool the chicken in the refrigerator.\nPreheat a deep fryer with canola oil until a deep-frying thermometer inserted into the oil reaches 350 degrees F.\nBeat the milk and eggs together for an egg wash. Dust the chicken in the seasoned flour, then dip in the egg wash and coat with the panko. Deep fry until golden brown and warm on the inside. Keep the oil hot for later use.\nFor the aioli: Put the Sriracha, fish sauce, gochujang, sesame oil, vinegar, yuzu kosho, yuzo and garlic in a blender. Blend while slowly adding the canola oil until thick. Transfer to a squirt bottle.\nFor the slaw: Place the carrots, cabbage and scallions in a bowl along with the peanuts. Marinate with the fish sauce, ginger, soy sauce, rice vinegar, yuzu juice and yuzu kosho.\nFor the chips: Peel and cut the potatoes using a mandoline into gaufrettes. Soak in cold water. Fry the potatoes golden brown, and then season with kosher salt.\nLayer the aioli, fried chicken, some cilantro leaves, papaya slices and a drizzle of sesame seed oil on the buns, and serve with the chips on the side.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]\n\n" + }, + { + "recipe": "Parrillada Argentina with Red and Green Chimichurri Sauces\n2 cups vegetable oil\n1 cup fresh oregano leaves, finely chopped\n1 tablespoon ground cumin\n1 tablespoon Spanish paprika\n1 bunch fresh Italian parsley leaves, finely chopped\n6 bunches fresh Italian parsley, cleaned and dried\n1 tablespoon sea salt\n1/2 cup olive oil\n1/2 cup vegetable oil\n1/4 cup red vinegar\n1/4 cup rice vinegar\n1/4 cup white vinegar\n12 cloves fresh garlic, peeled\n1/8 tablespoon cumin\n1/8 tablespoon fresh oregano leaves\n1/8 tablespoon red pepper flakes\n1/8 tablespoon freshly ground black pepper\n6 bunches fresh Italian parsley, cleaned and dried\n1 tablespoon sea salt\n1/2 cup olive oil\n1/2 cup vegetable oil\n1/4 cup red vinegar\n1/4 cup rice vinegar\n1/4 cup white vinegar\n12 cloves fresh garlic, peeled\n1/2 cup Spanish paprika\n1/8 tablespoon cayenne pepper\n1/8 tablespoon cumin\n1/8 tablespoon red pepper flakes\n1/8 tablespoon fresh oregano\n1/8 tablespoon freshly ground black pepper\n1/2 cup freshly squeezed lemon juice\n1 tablespoon Dijon mustard\n1/4 teaspoon sea salt\n1/8 tablespoon freshly ground black pepper\n1 egg yolk\n3/4 cup extra-virgin olive oil\n10 ounces grass-fed hanger steak\n10 ounces grass-fed skirt steak\n5 bone-in grass-fed short ribs\n1 Argentine pork sausage\n1 Argentine blood sausage\n1 lobe veal sweetbreads\nSea salt\n1 vine-ripe tomato\nChopped fresh oregano\n2 green hot peppers\n8 asparagus stalks\nInstructions:\nFor the seasoning oil: Mix the oil, oregano, cumin, paprika and parsley in a bowl. Refrigerate for half of a day.\nFor the green chimichurri: In a food processor add a third of the parsley, roughly chopped. Dissolve the sea salt into 1/2 cup of water and set aside. Add the olive oil, vegetable oil, red vinegar, rice vinegar, white vinegar and the garlic. Add half of the salt water solution, and start mixing for 3 to 5 minutes. Add in the cumin, oregano, pepper flakes and black pepper. Then add the remaining parsley in 2 batches and mix for 3 to 5 minutes for each batch. Add more of the salt water solution if necessary.\nFor the red chimichurri: In a food processor add a third of the parsley, roughly chopped. Dissolve the sea salt into 1/2 cup of water and set aside. Add the olive oil, vegetable oil, red vinegar, rice vinegar, white vinegar and the garlic. Add half of the salt water solution, and start mixing for 3 to 5 minutes. Add the cayenne pepper, paprika, cumin, pepper flakes, oregano and black pepper, and mix for 6 minutes. Then add the remaining parsley in 2 batches and mix for 3 to 5 minutes for each batch. Add more of the salt water solution if necessary.\nFor the citrus vinaigrette: In a small bowl, mix the lemon juice, mustard, salt, pepper and egg yolk with a whisk. Add the olive oil while mixing gently, until emulsified. Add water, up to 1/4 cup, as needed.\nFor the meat and vegetables: Heat the grill to very high heat, 410 degrees F. Reserve one section of the grill separate from the vegetables, and heat to medium heat, 250 degrees F.\nSparingly brush the prepared seasoning oil on all sides of the hanger steak, skirt steak, short ribs, pork sausage and blood sausage. Place the meat on the grill at a diagonal angle, and sprinkle the tops of all cuts with sea salt. Turn the meats only diagonally when you see a deep grill mark and the meat is sizzling. Sprinkle the other side of the meat with sea salt and cook the meat until medium rare. For the sweetbreads, cut the lobe in the middle and leave it uncut on one side so it hinges. Coat it in the seasoning oil and sea salt and grill it first on the cut side. Then close it and grill both opposite sides until golden and crisp.\nCut the tomato in half and make a cross with a sharp knife in the center of the pulp. Coat with the seasoning oil, and pour a small tablespoon of the oil in the center of the core. Season with salt and add some oregano. Place on the grill, cut-side up. Cook until soft with char around the edges and bottom. Coat the green peppers with the seasoning oil and char them until soft and well done.\nCut the white bottoms off of the asparagus, and peel them half way up the stalk. Blanch them in salted hot water for 3 minutes in a small pot, and then place them in a medium bowl of ice water. Dry them and coat in the seasoning oil, and sprinkle them with salt. Place them on the grill over medium heat until they are nicely marked on both sides.\nPlate the meat, sausages, tomatoes, peppers and asparagus on a traditional wooden Argentine plate, sprinkle with sea salt and serve with the chimichurri sauces and the vinaigrette.\n", + "wine_type": "[Malbec, Tempranillo, Garnacha, Barbera]" + }, + { + "recipe": "Jumbo Lump Crab Cakes\n1 cup soy oil\n1/2 cup onions, small dice\n3/4 cup peppers (red, green and yellow), small dice\n3 egg yolks\n1/4 cup fresh lime juice\n1/4 cup Dijon mustard\n1/2 tablespoon hot pepper sauce\n1 tablespoon Vietnamese fish sauce\n1 tablespoon freshly ground white pepper\n1 1/4 pounds jumbo lump crabmeat from Maine\n1 1/2 tablespoons each of dill, chives and parsley, cleaned, stems removed and roughly chopped\n1/4 loaf of fresh bread, crust removed, processed into crumbs\n1 cup Panko (Japanese) bread crumbs\nVegetable oil for sauteing\nInstructions:\nIn a saucepan over medium heat, place the oil, onions, and peppers, and simmer until tender, about 7 minutes. Combine the egg yolks, lime juice, mustard, hot pepper sauce, fish sauce, and white pepper in a large bowl. Remove the oil and vegetables from the heat. Slowly pour into the yolk mixture, whisking constantly. Begin by pouring with small splashes, incorporating the oil completely before adding more. The heat of the oil will cook the yolks as you go, and you should end up with a hollandaise-like sauce when all the oil has been blended. Return the bowl to the heat for 30 seconds, whisking constantly to insure that the sauce is fully incorporated. Set the sauce down over a bowl of ice and whisk to cool quickly. Refrigerate the sauce, covered, until well chilled.\nPick over crabmeat to remove any shell pieces. Add the herbs and gently toss, taking care not to break up the crab. Add two or three heaping tablespoons of the chilled sauce to the crab and gently combine. Add enough of the fresh breadcrumbs to bind the crab mixture. Check to see that the mixture is moist (the breadcrumbs will absorb moisture as the crab mixture sits) and add more sauce or breadcrumbs as needed and taste for seasoning. Spread Japanese breadcrumbs on a work surface and place ring mold on top. Pat the crab into the mold and top with more Japanese breadcrumbs. Tap down to secure crumbs. Remove crab cakes from the mold and set aside. Repeat until all crab is used.\nHeat some of the vegetable oil in a large saute pan over medium heat. Sauteing in batches, brown the crab cakes on both sides, about 2 minutes per side. Reserve on an ovenproof platter. Place platter in a pre-heated 350-degree oven until heated through, about 5 minutes, and serve.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rosé]\n\n" + }, + { + "recipe": "Lemon-Ginger Ice in Lemon Cups\n8 medium to large lemons\n1 1/2 cups sugar\n2 cups water\n2-inch piece fresh ginger, peeled and sliced\nCrushed ice\n1 lemon, zest finely grated\nFresh mint leaves, for garnish\nInstructions:\nTo make the lemon cups: Trim a very thin slice off of the lemon bottoms so they'll sit sturdy when standing up. Cut off the top 1/3 of the lemon and reserve to cap the cups. Carefully hollow out each lemon with a teaspoon, turning and digging into the pith so the entire inside of the fruit comes out, take care to leave the lemon shell in tact. Chop and mash the lemon pulp and strain into a blender. (You should have about 1 cup of fresh lemon juice, reserve it for the filling.) Freeze the lemon cups in egg cartons, with their lids, at least 1 hour or up to overnight. The frozen shell will prevent the lemon ice from melting too quickly when you serve it.\nTo make the ginger syrup: Combine the sugar, water, and ginger in a pot over medium heat. Gently simmer and stir for 2 minutes until the sugar is dissolved and the ginger fragrant ¿ do not allow the syrup to boil or get dark. Remove from heat, cover, and steep until cool.\nFill a blender with crushed ice, pour in the reserved cup of fresh lemon juice, add the ginger syrup (remove the big pieces of ginger), and process until slushy. Add the lemon zest and blend again. Freeze for 1 hour to firm it up a bit. Scoop the lemon ginger ice into the prepared lemon cups, garnish with mint leaves, top with the lemon cap, and serve. Serve in egg cups for a great presentation.\n", + "wine_type": "[Riesling, Gewürztraminer, Moscato, Vinho Verde]" + }, + { + "recipe": "Ouzo Lemon Spritzer\n2 ounces ouzo\n4 fresh mint leaves\nJuice of 1 lemon\nSoda water\nOrange slices, for garnish\nInstructions:\nPlace the ouzo, mint and lemon juice in a cocktail shaker with ice and shake vigorously. Strain over ice and top with soda water. Garnish with an orange slice and serve.\n", + "wine_type": "[Ouzo]" + }, + { + "recipe": "French Toast Buns\n1/4 cup milk\n2 eggs \n2 potato buns\n2 tablespoons butter \nInstructions:\nIn a shallow bowl, whisk together the milk and eggs until well combined. Dunk both sides of the buns in the egg mixture until completely saturated, about 20 seconds on each side.\nIn a medium saucepan set over medium heat, melt the butter and place the buns on top. Using a spatula, lightly press down on the buns so they make contact with the hot butter. Cook until golden, about 5 minutes on each side.\n", + "wine_type": "[Chardonnay, Riesling, Sparkling wine]" + }, + { + "recipe": "Pan-Seared Sole with a White Wine Mustard Sauce and Zucchini Fritters and Rice Almandine with Cranberries\n3 sole fillets\nSalt and pepper\nOlive oil, for sauteing \nWhite Wine Mustard Sauce, recipe follows\nGreen olives, chopped\nZucchini Fritters, recipe follows\nRice Almandine, recipe follows\n1 cup white wine\n1 cup yellow mustard\n1 cup heavy cream\n3 zucchini\nSalt \n1 egg, beaten \n1/2 cup Italian bread crumbs \n1 clove garlic, minced \nVegetable oil, for sauteing \n1 cup long grain rice\n1/8 cup dried cranberries\n1/4 cup slivered almonds \n1 tablespoon butter\nInstructions:\nRemove skin the sole fillets with a knife, leaving only the white flesh of the fish. Season each fillet on both sides with salt and pepper. In a large saute pan, heat just enough olive oil to cover the bottom of the pan, over high heat. Place the sole fillets in the pan and sear both sides until they are slightly brown and cooked through. Top each fillet with the white wine mustard sauce and diced green olives. Plate with Zucchini Fritters and Rice Almandine.\nIn a medium sized saute pan, reduce the wine by 1/2 over medium-high heat. Add the mustard and the cream and stir thoroughly until the flavors have combined.\nThoroughly clean the skin of the zucchini. With a standing grater, shred the zucchini and place in colander to drain the water. Add salt, to taste. In a medium sized bowl, combine the egg, breadcrumbs, and garlic. Add the zucchini to the bowl and toss until it is covered with the breadcrumb mixture. Form the mixture into small patties. In a large saute pan, heat vegetable oil over medium-high heat, and add the patties to the pan. Cook the fritters until both sides are browned and crispy.\nIn a small pot, bring 2 cups of water to a rolling boil. Add the rice to the pot and reduce the heat to low. Cover the pot and allow the rice to simmer until all of the water is absorbed. In a small pan, saute the cranberries and almonds in butter over medium heat. Add the cranberries and the almonds to the rice before serving.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]\n\n" + }, + { + "recipe": "Grilled Oysters with Mango Pico de Gallo and Red Chili Horseradish\n1 ripe mango, peeled, pitted, and cut into very small dice\n1/2 red onion, peeled and cut into very small dice\n1 small jalapeno, cut into very small dice\n1 lime, juiced\n2 tablespoons extra-virgin olive oil\n2 teaspoons honey\n2 tablespoons chopped fresh recao or cilantro leaves\nSalt and freshly ground pepper\n1/2 cup prepared horseradish, drained\n1 1/2 tablespoons ancho chili powder\nSalt\n20 oysters, scrubbed well\nInstructions:\nMake the Mango Pico de Gallo: Mix together the mango, onion, jalapeno, lime juice, oil, honey, and recao or cilantro in a medium bowl. Season with salt and pepper, to taste, and stir to combine. Let sit at room temperature for 30 minutes before using.\nMix together the horseradish and ancho chili powder in a small bowl. Season with salt, to taste.\nHeat grill to high. Dip oysters in water, as this will help them steam open on the grill. Place oysters on the grill, close the cover, and grill until all have opened, about 3 to 4 minutes. Discard any that do not open. Place a tablespoon of the Mango Pico de Gallo on top of each oyster and top that with a scant teaspoon of the Red Chili Horseradish.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" + }, + { + "recipe": "Mixed Pudding Parfaits with Banana Chips and Chocolate Curls\n1/2 cup hazelnuts\n4 cups pudding, any combination of tapioca, vanilla, or chocolate\n1/2 cup banana chips\n1 chocolate bar\nInstructions:\nPreheat oven 350 degrees F.\nPlace hazelnuts on a baking sheet and bake for 12 to 15 minutes. Place toasted hazelnuts in a dish towel. Fold over and rub towel over nuts to remove skins.\nSpoon pudding into tall parfait glasses, alternating flavors and colors. Top with banana chips and toasted hazelnuts. Using a vegetable peeler, peel chocolate from the bar, making chocolate curls. Sprinkle curls over parfaits and serve.\n", + "wine_type": "[Chardonnay, Riesling, Moscato, Pinot Grigio]" + }, + { + "recipe": "Grandma's Kitchen Sink Soup\n2 tablespoons extra-virgin olive oil, plus more for drizzling\n1 small onion, diced (about 1 cup)\n1 medium carrot, sliced (about 1/2 cup)\n1 medium celery stalk, sliced (about 3/4 cup)\nKosher salt and freshly ground black pepper\n5 cups water, low-sodium chicken broth or a combination of both\n1 piece of Parmesan cheese rind (optional)\n1 ear corn, kernels removed, cob reserved for flavoring soup (optional)\n1 small zucchini, shredded on large holes of box grater (about 1 1/2 cups)\n1 cup sliced green beans (bite-sized pieces)\n1 cup cold cooked rice, pasta, or grain\n2 cups thinly sliced romaine lettuce or spinach\n2 tablespoons chopped parsley\nGrated Parmesan and/or fresh lemon juice for serving\nInstructions:\nHeat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until the vegetables are soft and the onions are translucent, about 8 minutes.\nAdd the water and/or broth, the Parmesan rind and the corn cob (if using). Bring to a boil, then reduce heat and simmer uncovered until the carrots are just tender, about 10 minutes.\nAdd the corn kernels, zucchini and green beans and cook until all the vegetables are tender and the flavors have developed, about 10 minutes more. Discard the cheese rind and corn cob. Add the rice and cook for another 2 minutes, then stir in the greens. Once they begin to wilt, turn off the heat. Check for seasoning and, if necessary, add more salt and pepper. Ladle the soup into bowls and top with Parmesan and/or a squeeze of lemon juice.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" + }, + { + "recipe": "Pumpkin-Ricotta Pancakes with Spicy Apple-Cider Caramel Sauce\n1 cup heavy cream\n1/2 cup apple juice \n4 cloves \n2 cinnamon sticks \n2 star anise\nOne 1-inch piece fresh ginger, peeled and chopped \n1/8 teaspoon ground nutmeg \n1 1/2 cups granulated sugar \n1 tablespoon apple cider vinegar \n1 tablespoon apple schnapps \n1 1/2 cups all-purpose flour\n2 tablespoons dark brown sugar \n1 tablespoon granulated sugar \n1 1/2 teaspoons baking powder \n1 1/2 teaspoons baking soda \n1 teaspoon ground cinnamon \n1/4 teaspoon freshly grated nutmeg \n1/8 teaspoon ground cloves \n1/8 teaspoon ground ginger \n2 large eggs \n1 1/2 cups buttermilk \n3/4 cup ricotta, drained for 1 hour in a strainer set over a bowl \n1/2 cup pumpkin puree \n2 tablespoons butter, melted and cooled, plus melted butter or nonstick spray for the griddle\n3/4 cup creme fraiche, for serving\nInstructions:\nFor the caramel sauce: Combine the cream, apple juice, cloves, cinnamon, star anise, ginger and nutmeg in a medium saucepan, and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Set aside and keep warm while you make the caramel.\nCombine the sugar, 1/2 cup water, and the cider vinegar in a medium saucepan over high heat, and cook without stirring until it reaches a deep amber color, about 8 minutes. Slowly strain in the warm cream, whisking constantly; continue whisking until smooth. (Be careful! The caramel will bubble up as you add the cream.) Whisk in the apple schnapps and cook for 30 seconds longer. Transfer to a bowl and keep warm. (The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.)\nFor the pancakes: Preheat the oven to 250 degrees F. Place a baking sheet with a rack in the oven to heat.\nWhisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger in a large bowl.\nIn a medium bowl, whisk together the eggs, buttermilk, ricotta, pumpkin and 2 tablespoons melted butter. Add the wet ingredients to the dry ingredients, and whisk until just combined; do not overmix. Let the batter sit at room temperature for at least 15 minutes and up to 1 hour.\nHeat a large nonstick pan or griddle over medium-low heat. Brush with melted butter or spray with nonstick spray. Drop a scant 1/4 cup of the batter onto the pan; cook until small bubbles form on the surface and at the edges and the bottom is lightly golden brown, about 3 minutes. (Adjust the heat if the bottom browns too quickly.) Flip, and continue cooking until golden brown on the reverse side, another 2 or 3 minutes. Remove to the rack in oven to keep warm. Repeat with remaining batter.\nServe the pancakes with a drizzle of caramel sauce and a dollop of creme fraiche.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]" + }, + { + "recipe": "The Crantini\n2 ounces vodka\n3 ounces cranberry juice\nInstructions:\nCombine ingredients in a shaker with ice and mix vigorously. Stop when the shaker is too cold to hold. Strain into a chilled martini glass and garnish with a lemon twist.\n", + "wine_type": "[Riesling, Gewürztraminer, Pinot Grigio]" + }, + { + "recipe": "Pepperoni Pizza Rolls with Hot Honey\n5 tablespoons salted butter\n2 cloves garlic, minced\n1 pound pizza dough\n1 cup shredded mozzarella cheese, plus more for sprinkling\nPepperoni slices, for topping\nVegetable oil, for the skillet\nHot honey, for drizzling\nInstructions:\nPreheat the oven to 400˚ F. Melt the butter with the garlic in a saucepan.\nOn a work surface, roll out the pizza dough into an 8-by-18-inch rectangle. Brush with one-third of the garlic butter and top with 1 cup mozzarella. Arrange pepperoni slices along one long side of the dough, then continue adding pepperoni to cover half of the dough. Tightly roll up the dough into a log, starting with the pepperoni side, then slice into 16 rounds. \nArrange the rounds, cut-side up, in an oiled 8-inch cast-iron skillet and brush with the remaining garlic butter. Bake until golden, 20 to 25 minutes. Sprinkle with more mozzarella and continue baking until browned, about 10 minutes. Drizzle with hot honey before serving. \n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" + }, + { + "recipe": "Pacific Halibut with Caramelized Fennel, Black Olives, Orange Zest, and Dill\n1 large fennel bulb, sliced\n2 cups sambuca or anisette\n1 lemon, juiced\nPinch red pepper flakes\nSalt\n1/8 teaspoon orange zest\n1/2 cup chopped kalamata olives\n1/2 tablespoon fresh chopped dill\n1 teaspoon butter\n4 (6-ounce) halibut fillets or any white fish\nFreshly ground black pepper\nExtra-virgin olive oil\nInstructions:\nIn a saute pan add the sliced fennel and the sambuca. Cook's Note: Pour the liqueur into the pan when the fire is off, as it is very flammable. Put the pan over low heat, and let the sambuca ignite. Allow the alcohol to evaporate and cook at medium heat until the liqueur begins to caramelize. At this point it will start to bubble. Add the lemon juice, red pepper flakes, salt, to taste, the orange zest, the olives, and dill. Cook for a couple of minutes, and then stir in a teaspoon of butter to give the sauce a little creaminess. Set aside. \nScore the fish fillets, cut them in half and season with salt and pepper, to taste. Coat a saute pan, over medium heat, with extra-virgin olive oil and add the fillets, skin side down. Allow to cook for 3 to 5 minutes. \nRemove from the heat. \nTo serve: Put some of the fennel sauce in the center of each serving dish and top with 2 pieces of the fish.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Grüner Veltliner]" + }, + { + "recipe": "English Peas Cheese Tartlets\n1/2 cup heavy cream\n3 cloves garlic, finely chopped\n3 shallots, finely chopped\n8 ounce package frozen peas, thawed\n1/2 cup grated Parmesan, divided\n1/8 teaspoon ground nutmeg\nSalt and freshly ground black pepper\n16 (2-inch) short-dough tartlet (butter based shells used to make hors d'oeuvres, available in gourmet stores)\nInstructions:\nCombine cream, garlic, and shallot in a saucepan over low heat and reduce by about 1/3.\nPreheat oven to 300 degrees F.\nAdd peas, half of the Parmesan, nutmeg, and salt and pepper to cream mixture, and continue to reduce to medium thickness, then let cool. Place a spoonful of the peas mixture into each tartlet shell. Sprinkle reserved Parmesan on top of each. Brown in oven, and serve hot.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" + }, + { + "recipe": "Tuiles\n7 tablespoons (100 grams) unsalted butter, softened\n3/4 cup plus 2 tablespoons (100 grams) confectioners' sugar\n2/3 cup (97 grams) all-purpose flour\n3 large egg whites\nInstructions:\nIn an electric mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Add the confectioners' sugar and flour and mix until combined. Add the egg whites one at a time, beating after each addition just until well blended, about 1 minute in all. Refrigerate the batter for 30 minutes.\nPreheat the oven to 350 degrees F. Have a rolling pin at hand. Spray a baking sheet with nonstick cooking spray or line it with parchment paper.\nSpoon 2 teaspoons of the batter onto the baking sheet and with a small, offset metal spatula, spread it evenly into a 3-inch circle. Repeat to form more tuiles, baking only 6 to 8 at a time. Refrigerate the remaining batter while you bake the tuiles.\nBake the tuiles for 4 to 6 minutes, until lightly browned around the edges. Remove from the oven and immediately shape the tuiles, lifting up each one with a metal spatula and draping it over the rolling pin so it curves, just until set. Repeat with the remaining batter. Store the tuiles in a cool dry place in an airtight container for up to 1 week.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Chicken and Date Pastilla\nCooking spray\n1 tablespoon olive oil\n1 cup onion, thinly sliced\n2 teaspoons grated fresh ginger\n1 teaspoon ground cumin\n1 teaspoon ground coriander\n1/4 teaspoon ground cinnamon\n1/2 teaspoon salt\n1/4 teaspoon freshly ground black pepper\n2 cups diced cooked chicken, about 2 breast halves\n1/2 cup sliced pimento-stuffed olives\n1/2 cup chopped dates\n4 eggs, lightly beaten\n1/2 cup reduced-sodium chicken broth\n8 sheets phyllo dough\n1/4 cup sliced or slivered almonds\nConfectioners' sugar\nInstructions:\nPreheat oven to 425 degrees F.\nCoat a 9-inch pie plate with cooking spray.\nHeat oil in a large skillet over medium-high heat. Add onion and ginger and cook 3 minutes, or until soft. Add cumin, coriander, cinnamon, salt, and black pepper and cook 1 minute, until spices are fragrant. Add chicken, olives and dates and cook 1 minute to heat through. Remove from heat.\nIn a medium bowl, whisk together eggs and broth. Add to chicken mixture.\nArrange 1 sheet of phyllo in the bottom of pie plate, allowing dough to hang over the edges. Spray with cooking spray and then top with another sheet of phyllo dough. Top with 1/3 of chicken mixture. Fold overhanging dough over chicken filling. Continue layering, using all sheets, 2 at a time, ending with phyllo dough, fold top sheets over, to cover the filling so nothing is hanging over the sides. Spray the surface with cooking spray and top with almonds. Bake 15 minutes, until golden brown. Sift confectioners' sugar over top just before serving.\nNote: Keep phyllo sheets moist in between use so they do not dry out. Cover them with a damp towel or cloth.\n", + "wine_type": "[Riesling, Pinot Grigio, Sauvignon Blanc, Rosé]\n\n" + }, + { + "recipe": "Brunswick Stew\nOne 4-pound Chicken \n3 pounds pork loin\n1 tablespoon salt \n5 ounces Worcestershire sauce \n4 ounces wine vinegar\n4 ounces rice vinegar\n2 large cans whole tomatoes\n1 small red pepper, seeded\n4 large Vidalia onion\n16 ears white corn, shucked, boiled, kernels removed\nTwo 10-ounce packages frozen lima beans\nTwo 10-ounce packages frozen okra\nTwo 10-ounce packages frozen black eyed peas\n6 medium garlic cloves minced\n8 chicken broth bouillon cubes\n1 tablespoon hot pepper sauce\n1 tablespoon prepared mustard\n32 ounces ketchup\n10 ounces steak sauce\n3 large lemons, juiced \n1 dash extra hot pepper sauce\nInstructions:\nIn a large pot or Dutch oven, over very low heat, cook chicken and pork over very low heat in seasoned water (salt, Worcestershire sauce, wine vinegar, rice vinegar and 1 quart water), covered, overnight. Next day pick meat from bone and pulse in food processor to small pieces. Then add back to the stock. To food processor pulse into small pieces tomatoes, red pepper, onions, corn, lima beans, okra and black eyed peas, and add them along with garlic cloves and bouillon cubes to stock. Then add hot pepper sauce, mustard, ketchup, steak sauce, lemon juice. Cook slowly on top of the stove, covered, stirring every 30 minutes or so for 8 hours. Stir in the extra hot pepper sauce. Then refrigerate for 24 hours and re-heat before serving.\n", + "wine_type": "[Chardonnay, Zinfandel, Malbec, Rioja]" + }, + { + "recipe": "Tuna Provencale\n5 tablespoons extra-virgin olive oil\n1 teaspoon ground cumin, plus additional\n1 teaspoon fennel seeds, plus additional\n1 clove garlic, peeled and chopped\n2 sprigs thyme, leaves only\n1 lime, zest finely grated\nFreshly ground black pepper\n2 (1-pound) tuna steaks\n2 Texas onions (spring onions), peeled, trimmed, and each cut into 8 wedges\n1 bulb fennel, trimmed and cut into 1/4-inch thick slices\n2 small zucchini, trimmed and cut into 1/4-inch-thick slices\n2 orange baby bell peppers, cored, seeded, deveined, and cut into 1/4-inch thick slices\nSalt\n12 fava beans, peeled\n8 cherry tomatoes, halved\n1 seedless orange, peeled and cut in segments\n1 lemon, zest finely grated, flesh peeled, and cut in segments\n4 sprigs basil, leaves only, washed\n2 tablespoons Nicoise olives, pitted\n1 tablespoon pistachios\nVegetable oil\nFleur de sel\nInstructions:\nCombine 2 tablespoons olive oil, cumin, fennel seeds, garlic, thyme leaves, and lime zest; season, to taste, with pepper. Rub the marinade all over the tuna steaks. Cover and marinate in the refrigerator.\nHeat 2 tablespoons olive oil in a large skillet over medium heat. Add the onions, fennel, a pinch of cumin, and a pinch of fennel seeds and cook, stirring, for 5 minutes (don't let the vegetables brown). Add the zucchini and bell peppers, season to taste with salt and pepper, and continue to cook for 5 minutes.\nSeparately, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add the fava beans and cook, stirring, for 1 minute. Add the cherry tomatoes, orange segments, lemon zest and segments, half of the basil leaves, olives, and pistachios.\nWhile the vegetables are cooking, heat a grill pan over high heat. Brush the pan with vegetable oil and grill the tuna steaks for 4 minutes on each side for medium rare. Let rest for 5 minutes before cutting each steak into 4 slices.\nDivide the vegetables among 4 warm dinner plates. For each plate, top with the remaining basil leaves and put 2 slices of tuna on top of the vegetables. Season the tuna with fleur de sel and spoon the citrus-fava mixture around the plate. Serve immediately.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]\n\n" + }, + { + "recipe": "Banana Chocolate Crumbles\nNonstick cooking spray\n4 large bananas, sliced\n1/4 cup brown sugar\n1/3 cup semi-sweet chocolate chips\n4 tablespoons unsalted butter, softened, divided\n1 1/2 cups baking mix\n2 tablespoons sugar\n1/4 cup cocoa powder\n1/4 cup milk, divided\n3/4 cup heavy cream\n2 tablespoons powdered sugar\nInstructions:\nPreheat the oven to 400 degrees. Spray an 8 by 8-inch pan with nonstick spray.\nStir together the banana slices, brown sugar, chocolate chips, and 2 tablespoons butter in a bowl. Spread evenly into the prepared pan.\nCombine the baking mix, sugar, cocoa powder, remaining 2 tablespoons butter, and 2 tablespoons milk in another bowl. Using your fingers or a fork, combine until you get a moist crumble. Spread the topping evenly over the banana mixture. Bake until golden brown, 15 to 20 minutes. Let cool.\nWhen you are ready to serve, whip the cream with the powdered sugar. Serve the crumble topped with the whipped cream.\n", + "wine_type": "[Chardonnay, Riesling, Moscato, Sparkling wine]" + }, + { + "recipe": "Toffee Chocolate Chip Cookies\nCrisco® Original No-Stick Cooking Spray\n1 cup firmly packed light brown sugar\n3/4 cup Crisco® Butter Flavor All-Vegetable Shortening\nor 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening\n1 large egg, lightly beaten\n2 tbsps. milk\n1 tsp. salt\n3/4 tsp. baking soda\n1 tsp. vanilla extract\n1 3/4 cups Pillsbury BEST® All Purpose Flour\n3/4 cup coarsely chopped pecans\n1/2 cup semi-sweet chocolate chips\n1 (8 oz.) pkg. toffee baking bits\nInstructions:\nHEAT oven to 350°F. Spray baking sheets with no-stick cooking spray.\nCOMBINE brown sugar, shortening, egg, milk, salt, baking soda and vanilla; beat at medium speed until well blended.\nADD flour gradually at low speed. Beat until well blended. Stir in nuts, chocolate chips and toffee baking bits.\nDROP by level measuring tablespoonfuls 2 inches apart onto prepared baking sheets.\nBAKE 10 to 12 minutes or until light golden brown. Cool 2 minutes on baking sheets; transfer to cooling rack to cool completely.\n", + "wine_type": "[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" + }, + { + "recipe": "Crispy-Cakey Chocolate Chip Cookies\n2 1/4 cups all-purpose flour\n1 1/4 teaspoons salt\n3/4 teaspoon baking soda\n2 sticks unsalted butter, softened\n3/4 cup packed light brown sugar\n3/4 cup granulated sugar\n2 large eggs, at room temperature\n2 teaspoons vanilla extract\n2 cups semisweet chocolate chips\nInstructions:\nWhisk the flour, salt and baking soda in a large bowl. \nBeat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium speed until light and fluffy, about 5 minutes (use the paddle attachment for a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight. \nPreheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. Drop scant tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown around the edges but still light in the center, about 8 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely. \n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Lime Souffle\nButter flavored cooking spray\nGranulated sugar\n1/3 cup lime curd (recommended: Dickenson's)\n1 container (99g) fat-free vanilla pudding (recommended: Kraft Handi-Snacks)\n4 egg whites\nPowdered sugar\n2 thinly cut lime slices, halved, coated in granulated sugar\nInstructions:\nPreheat oven to 400 degrees F. Spray 4 (6-ounce) ramekins with butter flavored cooking spray. Lightly coat inside of ramekins with sugar; set aside.\nIn a small bowl, stir together lime curd and vanilla pudding. Set aside.\nPlace egg whites in a medium bowl. Use an electric mixer to beat egg whites to stiff, but not dry, peaks.\nStir 1/4 of egg whites into bowl with lime mixture. Spoon mixture over bowl with egg whites and gently fold together until just combined.\nDivide among ramekins. Place on baking sheet and bake in preheated oven for 20 minutes or until risen and golden brown.\nServe immediately garnished with a dusting of powdered sugar and half of a sugared lime slice.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Gewürztraminer]" + }, + { + "recipe": "Cran-applesauce Sundaes\n1 1/2 cups all natural apple sauce\n1/2 cup good quality whole berry cranberry sauce (recommended: Ocean Spray)\n2 pinches ground cinnamon\n2 teaspoons orange zest\n2 pints French vanilla ice cream\nWhipped cream\n1/4 cup chopped toasted pecans\nInstructions:\nFor dessert, warm the apple and cranberry sauces in microwave or in a small pot over low heat and season with cinnamon and orange zest. Place a little cranapple sauce in the bottom of a sundae dish, top with 2 scoops ice cream, more sauce and whipped cream, garnish with chopped pecans.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Moscato]" + }, + { + "recipe": "Torta Caprese\n6 ounces semisweet chocolate\n1 1/2 sticks unsalted butter\n2/3 cup sugar, divided\n8 large eggs, separated\n1 1/3 cups walnut pieces, about 5 1/2 ounces\n1/3 cup all-purpose flour\nConfectioners' sugar for finishing\nInstructions:\nPreheat oven to 350 degrees, setting rack at middle level. Butter a 10-inch round cake pan, 2 inches deep, and cut a piece of parchment or waxed paper to fit the bottom.\nCut the chocolate finely and place in a small bowl over hot water to melt, stirring occasionally. Remove the bowl from the pan and cool slightly.\nIn a large mixer, beat the butter with half the sugar until soft and light. Beat in the chocolate, then the yolks, one at a time, scraping bowl and beaters often. Continue beating until the mixture is smooth and light. Place the walnuts in the bowl of a food processor and grind them finely, pulsing the machine on and off at one second intervals. Be careful that the walnuts do not become pasty. Stir the walnuts into the batter.\nIn a clean dry bowl, beat the egg whites until they hold a very soft peak and beat in the remaining sugar in a slow stream. Beat the whites until they hold a soft glossy peak. Stir 1/4 of the whites\ninto the batter, then fold in the rest with a rubber spatula, so that no streaks remain.\nPour the batter into the prepared pan and smooth the top. Bake the Torta Caprese about 40 minutes, until the center is firm when pressed with a fingertip.\nCool the cake in the pan for 10 minutes. The cake may sink slightly, though this does not affect its texture. Trim off any loose crust and invert the cake on a rack, remove the pan and allow to cool completely. Dust cake with confectioners' sugar and slide onto a platter.\n", + "wine_type": "[Barolo, Barbaresco, Dolcetto, Tempranillo]" + }, + { + "recipe": "Bacon Cheeseburger Salad\n3 sesame seed buns, cut into 1-inch cubes\n1/4 cup (1/2 stick) salted butter, melted\n1 1/2 pounds ground chuck steak\n1 tablespoon Worcestershire sauce\nKosher salt and freshly ground black pepper\n3 slices yellow American cheese, cut into quarters\n3 hearts romaine lettuce\n1/2 cup dill pickle slices plus 1/4 cup pickle juice from the jar\n1 pound cherry tomatoes, halved\n1/2 small red onion, thinly sliced into rings\n6 slices cooked bacon, halved widthways\nThousand Island dressing, for serving\nInstructions:\nPreheat the oven to 350 degrees F.\nToss the cubed buns in a medium bowl with the melted butter, then place on a rimmed baking sheet. Bake until toasted, about 10 minutes.\nPreheat a grill on medium heat.\nStir together the beef, Worcestershire sauce, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl until combined. Make into 12 patties.\nPlace the patties on the grill, in batches if necessary, and cook until browned on the first side, about 2 minutes. Flip and top each with a quarter slice of cheese, then cook for 2 minutes more.\nMeanwhile, roughly chop the lettuce. Place in a large bowl along with most of the pickles, most of the tomatoes and most of the red onion, reserving the leftovers for garnish. Drizzle with the pickle juice and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper; toss to coat.\nJust before serving, top the salad with the burger patties, croutons and bacon, plus the remaining pickles, tomatoes and red onion. Drizzle with Thousand Island dressing.\n", + "wine_type": "[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]\n\n" + }, + { + "recipe": "Macaroni and Cheese Carbonara\nUnsalted butter, for the baking dish\n1 tablespoon olive oil\n1 1-inch-thick slice pancetta, cut into small dice\n4 cloves garlic, finely chopped\n3 tablespoons all-purpose flour\n5 cups whole milk, or more if needed, hot\n4 large egg yolks, lightly whisked\n2 teaspoons finely chopped fresh thyme leaves\n1/2 teaspoon cayenne pepper\n2 cups (8 ounces) grated asiago cheese, plus more for the top\n1 1/2 cups (6 ounces) grated Irish white cheddar cheese, plus more for the top\n1 1/2 cups (6 ounces) grated American cheddar cheese, plus more for the top\n1 cup (4 ounces) grated aged fontina cheese, plus more for the top\n1/2 cup freshly grated parmesan cheese, plus more for the top\nKosher salt and freshly ground black pepper\n1 pound elbow macaroni, cooked just under al dente\n1/2 cup coarsely chopped fresh flat-leaf parsley leaves\nInstructions:\nPreheat the oven to 375 degrees F. Butter the bottom and sides of a 10-by-10-by-2-inch baking dish and set it aside.\nHeat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels.\nAdd the garlic to the fat in the pan and cook until lightly golden brown, 1 minute. Whisk in the flour and cook for 1 to 2 minutes. Whisk in the hot milk, raise the heat to high and cook, whisking constantly, until thickened, 3 to about 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne and all the different cheeses until completely melted. Season with salt and pepper. If the mixture appears too thick, add additional warm milk, 1/4 cup at a time.\nPut the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley, and stir until combined. Transfer to the prepared baking dish.\nCombine an additional 1/4 cup each asiago, cheddars, fontina and parmesan in a bowl and sprinkle evenly over the top. Bake until the dish is heated through and the top is a light golden brown, 12 to 15 minutes. Remove from the oven and let rest for 10 minutes before serving.\n;\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" + }, + { + "recipe": "Baby Spinach, Avocado, and Pumpkin Seed Salad\n10 cups baby spinach leaves, washed and ready to use\n1/2 cup green pumpkin seeds\n2 (small to medium-sized) avocados\n2 tablespoons olive oil\n1 lime, zested and juiced\n1/2 teaspoon salt\nInstructions:\nPut the spinach leaves and pumpkin seeds into a large salad bowl.\nHalve the avocados and then remove the stones. Spoon out the flesh over the salad leaves and pumpkin seeds.\nMix the olive oil, lime juice and zest in a small bowl. Add the salt and whisk to emulsify.\nPour the dressing over the salad, and then gently toss everything together using your hands. Take care not to mush the avocado pieces.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Grüner Veltliner]" + }, + { + "recipe": "Lemon Brulee Tart\n2 1/2 cups all-purpose flour, plus more for dusting\n1/2 cup granulated sugar, plus more for topping\nZest of 1 lemon\nPinch salt\n1 vanilla bean, seeded\n2 sticks (1/2 pound) unsalted butter, cut into 1/2-inch pieces and chilled\n3 large organic egg yolks, plus 1 white\n1 shot rum or grappa\n1 cup whipping cream\n1 cup granulated sugar 5 large egg yolks\n2 large eggs\nZest and juice of 2 organic lemons\n2 tablespoons powdered sugar, for garnish\nInstructions:\nFor the dough: Add the flour, sugar, lemon zest and salt to a stand mixer fitted with a dough hook. Mix together for 30 seconds. Add the vanilla seeds and mix to combine. Add the butter and mix on medium speed (no higher than speed 4), until the mixture looks like coarse crumbs.\nIn a small bowl, beat together the egg yolks and the rum. Add to the mixer, as the machine keeps running on medium speed; the dough will start to form. As soon as it starts to leave the sides of the bowl, turn off the machine. By hand, on a flat surface, work the dough into the shape of a disk and refrigerate for about 1 hour. \nPreheat the oven to 375 degrees F. Butter an 11-inch tart pan very well. \nOn a floured surface, roll the dough to about 1/4-inch thick and gently lay it into the tart pan. Press the dough lightly into the round edges, then, using your fingers, press on the edges of the pan, cutting off the excess. With a fork, poke the dough several times, all the way through to the pan. Brush the dough with a thin layer of egg white. Bake, with a sheet tray on the rack below it, until the edges of the dough look golden and crisp, 25 to 30 minutes. \nFor the filling: Whisk together the cream, sugar, yolks and eggs in a large bowl. Whisk in lemon juice and zest. Let rest while the tart shell bakes. \nRemove the crust from oven, place on a sheet tray and pour the filling into the warm shell. Tap gently on the counter to release any excess air bubbles. \nLower the oven temperature to 300 degrees F. \nBake the tart in the oven for 40 minutes. The custard will appear firm with just a slight jiggle in the center of the tart. Remove from the oven and let cool for about 30 minutes. \nTo serve, remove the tart from the pan, sprinkle evenly with granulated sugar and use a torch to caramelize it. Repeat the final step twice to ensure a real crunch! Garnish with the powdered sugar.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Autumn Layered Salad with Butternut Squash and Quinoa\n1/2 cup pecan halves\n1/3 cup plus 3 tablespoons apple cider vinegar\n1 1/2 teaspoons Dijon mustard\n1 teaspoon honey\nKosher salt and freshly ground black pepper\n1/3 cup extra-virgin olive oil\n1 pound peeled butternut squash chunks (about 3 cups)\n1/2 cup red quinoa, rinsed well\n1 bunch collard greens, stems removed and leaves cut into thin ribbons (about 8 cups) \n4 ounces fresh goat cheese, crumbled\n1/2 cup fresh parsley leaves, roughly chopped\n6 pickled sweet piquante peppers, such as Peppadews, finely chopped\n1 large crisp apple, chopped\n1/3 pound deli-sliced baked honey ham, cut into bite-size pieces\n2 cups sweet potato chips, slightly crushed\nInstructions:\nPreheat the oven to 350 degrees F. Spread the pecans out on a rimmed baking sheet, and roast until golden, 8 to 10 minutes. Let cool, and roughly chop. Turn the oven up to 425 degrees F.\nTransfer the pecans to a medium bowl. Add 1/3 cup of the vinegar, the mustard, honey, 1/2 teaspoon salt and a few grinds of black pepper, and whisk to combine. Slowly drizzle in the oil, whisking constantly, until blended into a vinaigrette.\nSpread the squash out on a rimmed baking sheet, drizzle with 2 tablespoons of the pecan vinaigrette, sprinkle with a large pinch of salt and toss to combine. Roast until the squash is fork-tender and browned in spots, 30 to 40 minutes. Let cool. (The squash can be made and refrigerated up to 2 days ahead.)\nMeanwhile, combine the quinoa and 1 cup water in a small saucepan. Bring to a simmer, cover, adjust the heat to medium-low and cook until all the water is absorbed and the quinoa is tender, 15 to 20 minutes. Let cool in the pan. (The quinoa can be made and refrigerated up to 2 days ahead.)\nPut the collards in a medium bowl, and add the remaining 3 tablespoons vinegar and 1/4 teaspoon salt. Rub the vinegar and salt into the collards, and let sit until the greens are tender, about 30 minutes, tossing and massaging again about halfway through.\nCombine the goat cheese, parsley and piquante peppers in a small bowl.\nUsing a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a first layer with the quinoa, then add the following in separate layers: half the collard greens, the roasted squash, the goat cheese mixture, the apples, the ham, and the remaining collard greens. Top with the sweet potato chips. (The salad, except for the chips, can be put together, covered and refrigerated up to 2 hours ahead; top with the chips right before serving.)\nIf making 1 salad, just before serving, transfer it to a large bowl, toss with the remaining pecan vinaigrette and season with salt and pepper. If making 4 salads, add vinaigrette to each jar, season with salt and pepper, cover with the lid and shake to coat.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]\n\n" + }, + { + "recipe": "Soft-Shell Chili Crabs with Mango Noodle Salad\n4 fresh or frozen soft-shell crabs\n2 tablespoons peeled and grated fresh ginger\n1 tablespoon peanut oil\n1 tablespoon Shaohsing rice wine\n1 teaspoon Chinese five-spice powder\n1/4 teaspoon cayenne powder\nPeanut oil, for frying\n2 heaping tablespoons plus 1 cup sweet potato starch\n2 eggs, beaten\n2 large pinches sea salt\n2 large pinches crushed dried chile flakes\nMango Noodle Salad, recipe follows\n1 tablespoon finely sliced chives, for garnish\n2 Fresno chiles, seeded and sliced, for garnish\n4 ounces mung bean noodles or rice noodles, rehydrated\n6 ounces baby spinach or arugula\n1 Fresno chile, seeds removed and finely sliced\n1 mango, peeled, stone removed and diced\n1/4 cup rice wine vinegar\n3 tablespoons sweet chili sauce\n1 tablespoon fish sauce\n1 tablespoon lime juice\n1 tablespoon peanut oil\nInstructions:\nPrepare the crab by cutting away the face (this can taste bitter), slicing just behind the eyes. Next, lift the flap on the underside of the crab and cut this off. Loosen the top \\shell\\ of the body and remove the gills. Rinse the crabs well. \nFor the marinade: Mix together the ginger, peanut oil, rice wine, five-spice powder and cayenne in a bowl. Add the crabs, cover with plastic wrap and marinate for 30 minutes. \nFill a wok halfway with peanut oil. Place over medium-high heat and heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface. \nIn a shallow bowl, stir together 2 heaping tablespoons sweet potato starch with the beaten eggs (the batter can have some lumps). Remove the crabs from the marinade. Dip the crabs in the batter and then dredge again in the remaining sweet potato starch. Carefully lower the crabs into the hot oil using a slotted spoon. Deep-fry until golden brown, 3 to 4 minutes. Drain on paper towels and season with the salt and dried chile flakes while they are still hot. \nServe immediately over Mango Noodle Salad and garnish with the chives and Fresno chiles.\nIn a large bowl, toss together the noodles, spinach, chiles and mango and set aside. \nWhisk together the vinegar, chili sauce, fish sauce, lime juice and peanut oil. Taste and adjust flavors if desired. Dress the salad just before serving.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" + }, + { + "recipe": "Smoked Sausage Rice and Peas\n10 ounces frozen black-eyed peas, thawed\nKosher salt\n2 tablespoons extra-virgin olive oil\n6 ounces turkey kielbasa (or other smoked sausage), thinly sliced\n1 large bunch scallions, sliced, white and green parts separated\n2 small ribs celery, diced\n6 cloves garlic, sliced\n1 jalapeno, finely chopped\n2 teaspoons jerk seasoning\n2 teaspoons chopped fresh thyme\n2 tablespoons tomato paste\n1 cup uncooked long-grain brown rice\n2 bay leaves\n4 cups stemmed and chopped collard greens\nInstructions:\nCombine the black-eyed peas, 3 cups water and a pinch of salt in a small pot. Cover and bring to a boil.\nMeanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the kielbasa and cook until golden, about 2 minutes. Add the scallion whites, celery, garlic, jalapeno, jerk seasoning and a generous pinch of salt. Cook until the vegetables brown, about 5 minutes. Add the thyme and tomato paste and cook, stirring occasionally, until the tomato paste turns brick red, about 2 more minutes. Add the rice, bay leaves and the black-eyed peas with their liquid to the skillet and bring to a boil; do not stir.\nAdd the collards; cover, reduce the heat to low and simmer undisturbed until most of the liquid is absorbed, about 50 minutes; set aside for 10 minutes. Remove and discard the bay leaves.\nJust before serving, add the scallion greens and fluff with a fork.\n", + "wine_type": "[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" + }, + { + "recipe": "Brussels Sprouts with Bacon And Herbs\n2 lbs. fresh Brussels sprouts, trimmed and halved, or quartered if large\nkosher salt\n3 slices bacon, diced\n2 large garlic cloves, minced\n1/2-cup chopped flat leaf parsley\nfreshly ground black pepper\nInstructions:\nBring salted water to a boil in a medium saucepan, add Brussels sprouts and boil uncovered until just tender. Drain in a colander and set aside. In a large heavy skillet, cook bacon until crisp and fat is rendered. Remove bacon pieces with a slotted spoon and pour off all but a tablespoon of fat. \nAdd garlic and cook, stirring, over medium high until garlic is softened and just beginning to brown, about three minutes. Add Brussels sprouts and cook, stirring, until they are heated through. Stir in parsley and season with additional salt and black pepper. Serve immediately.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Pasta E Fagioli\n4 tablespoons extra-virgin olive oil, plus more for drizzling\n2 cloves garlic, finely chopped\n1 small red onion, finely chopped\n1 small carrot, finely chopped\n1 small celery stalk, finely chopped\n3 (ounces) pancetta, diced\n3 fresh sage leaves\n1 sprig fresh rosemary\nSalt and freshly ground black pepper\n2 cups cannellini beans\n4 1/4 cups water\n1/2 pound spaghetti\n1/2 cup freshly grated Parmigiano Reggiano cheese\nFresh parsley, finely chopped\nInstructions:\nIn a large pot, heat up the extra-virgin olive oil and saute the garlic, onion, carrot, celery, and pancetta for 5 minutes. Add the fresh sage and rosemary, allowing the olive oil to absorb the flavors of the herbs. Season with salt and pepper to taste.\nAdd the beans and cook for a few minutes. With the back of a fork, mash up a quarter of the beans and add 1 cup water. Break the uncooked spaghetti into thirds using your hands and add into pot. Stir for about a minute. Add the remaining 3 1/2 cups water and bring to a boil. Cook for about 15 minutes, allowing the water to reduce until it becomes a thick consistency.\nLet rest for 10 minutes off the heat. Add the freshly grated Parmigiano cheese, parsley, and finish with a drizzle of extra-virgin olive oil. Serve warm.\n", + "wine_type": "[Barolo, Barbaresco, Dolcetto, Valpolicella]" + }, + { + "recipe": "Carrot Cake Cupcakes\n2 cups sugar\n1 1/3 cups vegetable oil\n1 teaspoon pure vanilla extract\n3 extra-large eggs\n2 cups all-purpose flour\n2 teaspoons ground cinnamon\n2 teaspoons baking soda\n1 1/2 teaspoons kosher salt\n3 cups grated carrots (less than 1 pound)\n1 cup raisins\n1 cup chopped walnuts\n3/4 pound cream cheese, at room temperature\n1/2 pound unsalted butter, at room temperature\n1 teaspoon pure vanilla extract\n1 pound confectioners' sugar\nInstructions:\nPreheat the oven to 400 degrees F.\nBeat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.\nLine muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 30 to 35 minutes, until a toothpick comes out clean. Cool on a rack.\nFor the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.\nWhen the cupcakes are cool, frost them generously and serve.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]\n\n" + }, + { + "recipe": "Koolickles\nOne 32-ounce jar whole dill pickles\n2/3 cup sugar \n1 envelope unsweetened drink mix, such as Kool-Aid\nInstructions:\nRemove the pickles from the jar and slice if desired.\nAdd the sugar and drink mix to the liquid in the jar and stir to dissolve. Add the pickles back to the jar. Refrigerate for at least 1 week, turning every day or so.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer]" + }, + { + "recipe": "Italian Mixed Salad\n2 teaspoons olive oil\n12 ounces turkey sausage, casings removed\n1/2 head romaine lettuce, cut into bite-size pieces\n1/2 head butter lettuce, cut into bite-size pieces\n1/4 head iceberg lettuce, cut into bite-size pieces\n2 tomatoes, coarsely chopped\n6 ounces Provolone, cubed\n3/4 cup rinsed canned red kidney beans, patted dry\n3/4 cup rinsed canned garbanzo beans, patted dry\nRed Wine Vinaigrette, recipe follows\nSalt and freshly ground black pepper\nInstructions:\nHeat the oil in a heavy medium skillet over medium-high heat. Add the sausage and cook until brown and cooked through, breaking the sausage into bite-size pieces, about 5 to 8 minutes. Transfer the sausage to a plate. Cool to room temperature.\nChop and combine the lettuce, tomatoes, cheese, and cooked sausage in a large bowl. Add beans and enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.\n", + "wine_type": "[Barolo, Barbaresco, Chianti, Rioja]" + }, + { + "recipe": "Simple Scrambled Eggs\n8 large eggs\nKosher salt and freshly ground black pepper\n2 tablespoons unsalted butter\nInstructions:\nLightly beat the eggs, 3/4 teaspoon salt and a few grinds of black pepper in a medium bowl.\nMelt 1 tablespoon of the butter in a medium nonstick skillet over low heat; swirl to coat the bottom and sides. Add the eggs, and cook slowly, scraping them up with a rubber spatula occasionally, until most of the liquid has thickened and the eggs are soft, about 10 minutes. (If you like your eggs a little firmer, cook them for an additional 2 to 3 minutes.) Remove them from the heat, and gently fold in the remaining 1 tablespoon of butter. Serve hot.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Dragon Potatoes\n1 pound dried black beans\n2 tablespoons ground cumin \n2 tablespoons chili powder \n2 tablespoons dried oregano \n1 tablespoon dried basil \n5 cloves garlic, chopped\n2 bay leaves \n1 medium yellow onion, chopped \nSalt\n1 1/2 pounds boneless pork butt\n1 1/2 teaspoons ground chili powder \n1 1/2 teaspoons ground cumin \n1 1/2 teaspoons dried oregano \n3/4 teaspoon salt \n3/4 teaspoon pepper \n5 guajillo chiles, stems removed, soaked in water and blended \n3 cloves garlic, minced \n1 bay leaf \n1 medium yellow onion, chopped \n2 pounds red potatoes, unpeeled\n1/2 cup (1 stick) margarine or butter \n2 tablespoons chopped fresh rosemary \n2 tablespoons coarsely ground pepper \n1 ripe avocado\n1 1/2 cups chopped fresh cilantro \n1 clove garlic\n1 jalapeno, stem removed and halved \n1/2 cup almond or soy milk \n2 jalapenos, sliced\n1 cup shredded jack cheese \n1/2 cup diced tomatoes \n1/2 cup diced green onions \n1/4 cup chopped fresh cilantro \n5 tablespoons sour cream \nInstructions:\nFor the black beans: Soak beans overnight.\nPut the beans in a large stockpot and add 8 cups cold water. Bring to a boil, then add cumin, chili powder, oregano, basil, garlic, bay leaves, onion and salt. Cover and simmer until the beans are tender, about 1 1/2 hours.\nFor the carnitas: Preheat the oven to 350 degrees F.\nCut pork into 4 or 5 pieces. Rub chili powder, cumin, oregano, salt, pepper and chile sauce all over the pork and place in a baking pan. Add the garlic, bay leaf and onion. Add 1 cup of water to the pan and cover with foil. Bake until meat is tender and will shred with a fork, 1 1/2 hours.\nFor the rosemary potatoes: Put potatoes in a pot of water and bring to a boil. Cook until tender when pierced with a fork, about 30 minutes. Drain the water and set the potatoes aside to cool.\nWhen the potatoes are cool enough to touch, smash them with your hands to flatten them into patties. Heat half the margarine on a flat-top grill or griddle until melted, then add the smashed potatoes. Put the remaining margarine or butter on top of the potatoes and sprinkle with rosemary and black pepper, then cook until golden brown, about 6 minutes. Flip the potatoes, then cook until golden brown, an additional 6 minutes. (Keep the flat-top hot.)\nFor the avocado sauce: Put avocado flesh, cilantro, garlic and jalapeno in a blender. Blend while slowly adding milk of choice.\nFor the dragon potatoes: Divide potatoes among 5 plates. Cover with black beans and top with carnitas. Grill the jalapenos on the flat-top for 1 minute and place on top of carnitas. Top dish with jack cheese, tomatoes, green onions, cilantro, sour cream and avocado sauce.\n", + "wine_type": "[Rioja, Tempranillo, Garnacha, Pinot Noir]" + }, + { + "recipe": "Omelet with Strawberries\n7 to 8 medium strawberries, hulled and thinly sliced\n2 tablespoons granulated sugar\n1 tablespoon white wine vinegar\n4 large eggs, beaten, at room temperature\n2 tablespoons granulated sugar\n1 tablespoon heavy cream\n1/2 teaspoon kosher salt\n3 tablespoons finely chopped fresh mint\n1 tablespoon unsalted butter, at room temperature\n1/2 tablespoon extra-virgin olive oil\n1/2 cup heavy whipping cream\n11/2 teaspoons powdered sugar\n1 teaspoon vanilla extract\nInstructions:\nFor the strawberries: Toss together the strawberries, granulated sugar and vinegar in a small bowl. Allow the mixture to stand for 15 minutes. Strain before using.\nFor the omelet: Whisk together the eggs, granulated sugar, cream and salt until smooth in a medium bowl. Stir in the mint. Heat the butter and oil over medium-high heat in a 10-inch nonstick skillet. Add the egg mixture and cook until almost set, about 4 minutes. Spoon the strawberry mixture down the center of the omelet. Fold the edges of the omelet over the strawberries. Cook until the egg mixture has set, 3 to 4 minutes.\nFor the whipped cream: Beat the cream, powdered sugar and vanilla in a large mixing bowl until the cream holds stiff peaks.\nCut the omelet into slices and serve with whipped cream.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" + }, + { + "recipe": "Peanut Butter Dip\n1 cup vegetable broth\n1/2 cup peanut butter\n3 tablespoons chopped shallots\n1 teaspoon Worcestershire sauce\n1 garlic clove, minced\n1 teaspoon sugar\nSalt and freshly ground pepper, to taste\nOptional: 1 jalapeno, chopped\nCelery sticks or grilled chicken fingers as an accompaniment\nInstructions:\nIn a small saucepan over low heat combine vegetable broth, peanut butter, shallots, Worcestershire, garlic, sugar, salt and pepper and optional jalapeno. Cook until the mixture thickens, about 15 minutes, stirring constantly. Serve with celery sticks, grilled chicken fingers.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer]" + }, + { + "recipe": "Strawberry and Tequila Cooler\n16 ounces strawberries, fresh\nLemon slices\n4 sprigs fresh mint, plus leaves for garnish\n4 ounces agave syrup\n6 to 8 ounces tequila\nCrushed ice\nClub soda\nInstructions:\nMuddle the strawberries with the lemon slices, mint, and agave syrup in a large pitcher. Add the tequila and stir well. Pour over rocks glasses filled with crushed ice. Top each glass with club soda and garnish with mint leaves before serving.\n", + "wine_type": "[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" + }, + { + "recipe": "Warm Russian\n1 ounce vodka\n1 ounce brandy \n1/2 ounce coffee liqueur \n1/2 ounce heavy cream \nGround cinnamon, for garnish \nInstructions:\nCombine the vodka, brandy, coffee liqueur and heavy cream in a cocktail shaker with ice and shake. Pour into 2 shot glasses and serve with a pinch of cinnamon.\n", + "wine_type": "[Vodka, Brandy, Cream]" + }, + { + "recipe": "Ginger Martini\n3 ounces vodka\n1/2 to 1 ounce Ginger Syrup, recipe follows\n1/2 teaspoon freshly squeezed lime juice\nCandied ginger and lime twist, for garnish\n1 lemon\n2 cups coarsely chopped fresh ginger with peel (about 8 ounces)\n1 cup sugar\n2 cups water\nInstructions:\nFill a cocktail shaker or small pitcher with ice. Add the vodka, ginger syrup, and lime juice. Cover and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Strain into a chilled cocktail glass. Add twist and serve.\nRemove the outer peel of the lemon with a vegetable peeler, taking care not to include too much of the bitter white pith. Finely chop the lemon peel and ginger in a food processor.\nTransfer the lemon-ginger mixture to a medium saucepan, add the sugar and water and bring to a boil. Reduce heat, and simmer, partially covered, for 15 minutes. Strain the mixture and cool. Cover and refrigerate for up to 1 week.\n", + "wine_type": "[Gewürztraminer, Riesling, Pinot Grigio, Sauvignon Blanc]" + }, + { + "recipe": "Curried Cauliflower Soup\n3 tablespoons unsalted butter\n1 1/2 teaspoons finely grated peeled fresh ginger\n2 cloves garlic, finely chopped\n1 onion, chopped\nKosher salt and freshly ground black pepper\n1 head cauliflower (about 1 1/2 pounds), trimmed and cut into florets\n2 teaspoons curry powder\n4 cups low-sodium chicken broth or water\nFresh cilantro leaves and chopped salted cashews, for serving\nInstructions:\nMelt the butter in a large wide pot or medium Dutch oven over medium heat. Add the ginger, garlic, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the cauliflower and curry powder and continue to cook, stirring occasionally until the cauliflower is well coated in spice and slightly softened, about 5 minutes more. Add the broth and 2 1/2 cups water; bring to a boil. Reduce the heat to maintain a simmer and cook until the cauliflower is very tender, about 20 minutes. Remove from the heat and cool slightly.\nPuree the soup in the pot with an immersion blender or, working in batches, transfer the soup to a blender and puree until smooth, being careful not to fill the carafe more than half full per batch (keep the lid cracked to allow steam to escape). Rewarm the soup over medium heat and adjust the seasoning with additional salt and pepper. Ladle into 4 bowls and sprinkle with some cilantro and chopped cashews.\n", + "wine_type": "[Riesling, Gewürztraminer, Pinot Grigio, Sauvignon Blanc]" + }, + { + "recipe": "Gimme Some Skin\nSkin of 1 chicken (in as big of sheets as possible)\n4 pieces of very plain white sandwich bread (Pepperidge Farm white loaf does nicely)\n1 tablespoon Duke's mayonnaise\nKosher salt and freshly ground pepper\nDry marjoram, to sprinkle\nInstructions:\nStart by removing the skin from the chicken and spread, fat-side down, on paper towels or paper plates to dry. (I'm a huge fan of paper plates in the kitchen.) Be sure to get the skins as flat and stretched as possible. Dry for 10 minutes.\nCrank your waffle iron to high.\nWhen the skins are dry, move carefully to the waffle iron; depending on your model you may only get a couple of pieces in at a time. Do not allow them to overlap.\nCook 2 to 3 minutes, then use a spatula or kitchen tweezers to flip and rotate the skins about 45 degrees. Continue cooking until golden brown and crisp: about 5 minutes total. Remove to a rack and season with salt and pepper.\nRepeat until all the skins have been converted into meat crackers, stopping halfway through to carefully pour the rendered fat (schmaltz) into a heatproof bowl. DO NOT DISCARD AS THIS IS ESSENTIALLY GOLD.\nTo make sandwiches, brush one side of a single piece of bread liberally with schmaltz. \nPlace the bread schmaltz-side down on the waffle iron. Spread with mayonnaise then top with a layer of the skin and season with the marjoram. Spread some mayonnaise on one side of a second slice of bread and close the sandwich, mayonnaise-side down. Brush the top with schmaltz and close the waffle iron lid. Weigh the top of the waffle iron down with a cast-iron skillet or a 28-ounce can of tomatoes.\nAfter 2 minutes check for doneness. When you peek under the bread corner it should be golden brown and everything should be crisp. EVERYTHING. Repeat the process with the remaining bread and ingredients. \nServe as is or cut into quarters. Serve with the soup or just binge right then and there with no apologies. If so, shower afterwards.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" + }, + { + "recipe": "Sweet Potato and Black Bean Burritos\n1 1/2 pounds sweet potatoes, cut into 1/2-inch cubes\nOlive oil, for drizzling \nKosher salt and freshly ground black pepper \n2 cloves garlic, minced \n1/2 Spanish onion, finely diced \n1 jalapeno, seeded and finely chopped \n1 tablespoon chili powder \n1 tablespoon tomato paste \n1/2 teaspoon dried Mexican oregano \n2 cups packed fresh baby spinach \nOne 15-ounce can black beans, drained \nOne 14.5-ounce can diced tomatoes \n1 cup crumbled queso fresco \nJuice of 1 lime\nTen 10-inch whole-wheat tortillas \n1 bunch fresh cilantro, chopped \nHot sauce, as desired \nInstructions:\nPreheat the oven to 425 degrees F.\nAdd the sweet potatoes to a baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper. Roast until the potatoes are just tender but still have a bite, 15 to 20 minutes. Set aside.\nAdd 2 tablespoons olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent, about 5 minutes. Then, add the jalapeno and stir to combine. Add the chili powder, tomato paste and oregano. Stir to combine and cook for an additional 2 minutes to release the flavors of the herbs. Then, add the spinach, beans and tomatoes. Fold gently to combine. Simmer until the spinach is wilted and the liquid has reduced by half, 7 to 10 minutes. Remove from the heat and stir in the queso fresco, lime juice and sweet potatoes. Taste and season as needed.\nDistribute the mixture evenly among the tortillas. Roll the tortillas, garnish with the cilantro and hot sauce and serve immediately. For freezer meal prep, wrap tightly in plastic wrap or parchment paper and store in an airtight container or bag. Freeze for up to 3 months.\nTo reheat, place wrapped burrito in the microwave and reheat for 3 minutes, flipping once. Unwrap, garnish with the cilantro and hot sauce, if desired, and serve!\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]\n\n" + }, + { + "recipe": "Mamie's Chicken Stew\n2 tablespoons/30 ml canola oil\nOne 4-pound/2 kg whole chicken\n2 large carrots, peeled and roughly chopped \n2 stalks celery, chopped\n2 medium onions, chopped\n1 head garlic, halved\n1 leek, chopped\n1 tablespoon/15 ml peppercorns\nA handful fresh parsley, leaves torn\nAbout 10 sprigs fresh thyme\nSalt and freshly ground black pepper \n4 potatoes, cubed\n12 ounces/375 g bow tie pasta\nInstructions:\nIn a large saucepan, heat the oil over medium-high heat. Add the chicken, stir to coat and cook until brown on all sides, about 5 minutes. Add the carrots, celery, onions, garlic and leek and continue cooking until the vegetables are a light brown. Add enough water to cover the chicken, and then add the peppercorns, parsley and thyme. Stir to mix and bring to a simmer. Reduce the heat to low and let simmer until the meat falls off the bone, about 2 hours. \nKeep the chicken aside and let cool. Keep the stock. Debone and cut the meat in chunks. Strain and skim the fat from the stock. Adjust the seasoning with salt and pepper. (This step can be done the day before.) \nAdd the potatoes to the stock and cook for 20 minutes. Skim the surface if necessary. Add the pasta and continue cooking until the pasta is al dente, 8 to 10 minutes. Add the chicken chunks. Adjust the seasoning and serve.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Southwest \\Dug-Up\\ Brownies\n8 ounces unsalted butter, plus more for greasing\n6 ounces dark chocolate \n3 tablespoons unsweetened cocoa powder \n3/4 teaspoon ancho chile powder \n1/2 teaspoon ground cinnamon \n1/4 teaspoon chipotle powder \n1 cup sugar \n1 tablespoon vanilla extract \n1 teaspoon salt \n3 eggs \n1 cup all-purpose flour \n1 vanilla bean, split lengthwise and minced\n1 pound confectioners' sugar\n2/3 cup unsweetened cocoa powder\n7 tablespoons unsalted butter \n1/3 cup boiling water \n1/4 teaspoon salt \n1/4 teaspoon vanilla extract\nCaramelized cacao nibs, for garnish\nInstructions:\nFor the brownies: Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with butter and line with parchment paper.\nPlace the butter and chocolate in a medium, non-reactive metal bowl and set over simmering water. Stir occasionally and whisk in the cocoa powder, chile powder, cinnamon and chipotle powder until smooth, then set aside.\nIn a mixing bowl, whisk together the sugar, vanilla, salt and eggs for about 30 seconds. Add the warm chocolate mixture to the sugar mixture and then mix in the flour just until combined, to avoid over-mixing. Pour the batter into the prepared pan and cook for 35 minutes. Cool the brownies for at least 1 hour before frosting.\nFor the frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine the confectioners' sugar, cocoa powder, butter, boiling water, salt and vanilla extract. Beat on low speed for 1 minute, then beat on high speed for 2 minutes.\nFrost the brownies, then sprinkle some caramelized cacao nibs on top to garnish. Cut into 1-inch squares and serve. \n", + "wine_type": "[Malbec, Zinfandel, Petite Sirah, Tempranillo]" + }, + { + "recipe": "Spaghetti and Clams\n4 (6 ounce) cans clams chopped or minced\n1 dozen fresh little neck clams\n1 large white onion\n6 cloves garlic chopped finely\nSalt and black pepper\nHandful oregano, chopped\n1 large green pepper, chopped\n6 tablespoons olive oil\n1/4 dry white wine\n1/4 cup fresh basil, if dry, then 1/8 cup\nHeaping tablespoon garlic powder\n1 small bottle clam juice\n2 pounds linguini or spaghetti\nInstructions:\nCoat the bottom of a pan with the olive oil. Saute onion, green pepper, and chopped garlic in the olive oil. \nIn a large pot combine clam juice, oregano and basil and a dash of salt and black pepper. Add Sauteed ingredients and 1/2 cup to 1 cup water. Bring all ingredients to a slow boil. Then add 1/4 cup dry white wine and chopped or minced clams. \nLet mixture continue to cook at a slow boil. Then add thoroughly cleaned little neck clams in shell. Add garlic powder, remaining oregano, and basil. Stir, cover, cook until necks open, (discard any clams that do not open, approximately 5 to 6 minutes). Stir again. Cover. Let simmer for 20 minutes stirring occasionally. \nTo boiling water, add linguini or spaghetti. Cook 8 to 10 minutes. Strain spaghetti and put in bowl. Pour clam mixture over top.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" + }, + { + "recipe": "Ron's Baked Alaska\nOne 10-inch round cake layer (of any type) or 3-inch circles cut out of a cake layer\nLiquor of choice or cooled coffee, for sprinkling, optional\n2 1/2 pints ice cream, gelato, sorbet or a combination of types and flavors as desired, softened\n2 1/2 pints ice cream, gelato, sorbet or a combination of types and flavors as desired, softened \nSwiss Meringue, recipe follows\n9 large egg whites, at room temperature\n1 1/2 cups sugar\n2 teaspoons vanilla extract\nInstructions:\nPlace the cake circle on a heat-proof plate. Optionally, sprinkle with liquor of choice or cool coffee.\nSpread the softened ice cream on the cake in a tall dome shape. It's nice to use two different kinds for a surprising effect. Freeze until the ice cream is hard, about 2 hours. \nCover the cake and ice cream dome completely in a thick layer of Swiss Meringue. Make little peaks all over with the spatula to create a prickly effect, or create swirls with the back of a spoon. At this point, the dessert can be re-frozen for few hours before baking. \nShortly before serving, place the plate under the broiler (or in a preheated 500 degree F oven). The outer skin of the meringue will turn brown, while maintaining a soft core. The ice cream will remain frozen underneath.\nPlace the egg whites and sugar in a large metal mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm. Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes. Continue beating on low speed until cool, about 15 more minutes.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]" + }, + { + "recipe": "QB Poppers\n6 bacon strips\n6 medium jalapeno peppers, seeded\n1/2 pound Monterey jack cheese, shredded\n1/2 pound sharp Cheddar, shredded\nInstructions:\nCook the bacon in a skillet over medium heat until 75 percent done. Combine the cheeses in a small bowl. Stuff each pepper with some cheese, wrap the peppers with the bacon strips, and secure with toothpicks.\nPreheat a grill to 375 degrees F. Preheat the oven to 450 degrees F.\nGrill on a hot grill until grill marks appear, about 5 seconds. Remove them immediately to a small sheet pan and bake them in the oven until cooked through. Remove the peppers from the oven to a serving plate and serve.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" + }, + { + "recipe": "Ruby's Barbecue Sauce\n6 tablespoons soybean oil\n1 medium onion, diced\n4 jalapeno peppers, stemmed and diced (do not remove seeds)\n1 tablespoon salt\n1 tablespoon dry mustard powder\n1/2 tablespoon black pepper\n1/2 tablespoon cayenne pepper\n1/2 teaspoon garlic salt\n1/2 cup brown sugar\n3/4 cup cider vinegar\n3 cups ketchup\n1/2 cup molasses\n1/2 cup Worcestershire sauce\n1 cup water\nInstructions:\nHeat oil in a large saucepan over medium heat. Add onions and jalapenos and cook over medium heat until onions are soft and transparent, about 5 minutes. Add salt, dry mustard, black pepper, cayenne, and garlic salt. Stir to combine and then mix in the brown sugar. Add the cider vinegar, ketchup, molasses, Worcestershire, and water and whisk all together until thoroughly combined. Reduce heat to low and simmer for about 20 to 35 minutes, whisking every few minutes to prevent sauce from burning and sticking to bottom. Strain sauce to remove onions and jalapenos before serving.\n", + "wine_type": "[Zinfandel, Merlot, Malbec, Shiraz]" + }, + { + "recipe": "Boiled Potatoes with Butter\n1 pound small new potatoes\n1 head garlic, halved crosswise\n1 bay leaf\n1 teaspoon black peppercorns\nKosher salt\n2 to 4 tablespoons unsalted butter\nFreshly ground black pepper\nInstructions:\nPut the potatoes, garlic, bay leaf, and peppercorns in a large saucepan, add cold water to cover by about an inch and season generously with salt,. Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size.\nDrain and discard the garlic, bay leaves, and peppercorns. Halve the potatoes, if large, toss with the butter and season with salt, and pepper, to taste. Keep warm.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Arroz con Pollo\n2 teaspoons salt\n1 teaspoon garlic powder\n1/2 teaspoon dried cumin\n1/4 teaspoon black pepper\n1/4 teaspoon cayenne pepper\nOne 3 1/2-to-4-pound chicken, cut into 8 serving pieces and skin removed\n3 tablespoons vegetable oil\n1 small yellow onion, finely diced\n1 green bell pepper, diced\n1 red bell pepper, diced\n1 1/2 teaspoons salt\n1 1/2 cups long-grain rice\n2 cloves garlic, finely diced\n1 1/2 cups low-salt chicken stock\n1/2 cup tomato sauce\nInstructions:\nCombine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined. \nPat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated. \nHeat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs. \nAdd the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute. \nMeanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.\n", + "wine_type": "[Chardonnay, Rioja, Tempranillo, Garnacha]" + }, + { + "recipe": "Grilled Monterey Sardines\n5 ounces fresh sardines\n1-ounce lemon juice\n2 garlic cloves, chopped\n1/2 cup olive oil\n1/3 cup water\n1/2 teaspoon salt\n2 ripe tomatoes, chopped\n3 green onions, chopped\n4 cloves garlic, chopped\n1/4 cup chopped basil leaves\n1/2 cup chopped red onions\n1/3 cup chopped parsley\n1/4 cup olive oil\n3 tablespoon crushed red pepper\n1/4 teaspoon salt\n1/4 teaspoon black pepper\nAngel hair pasta and/or antipasto salad, or serving, optional\nInstructions:\nWhisk together all marinade ingredients and marinate the sardines for 2 hours\nFor the Salsa: Mix all the ingredients in a large bowl.\nPreheat grill to medium heat. Lightly oil the grill. Place the sardines on the preheated grill and discard marinade. Cook sardines for 5 to 7 minutes (depending on size) or until they flake easily with a fork. Serve with angel hair pasta, and/or antipasto salad, if desired.\n", + "wine_type": "[Vermentino, Sauvignon Blanc, Grüner Veltliner, Albariño]" + }, + { + "recipe": "Roasted Quail Date and Pomegranate Marinade\n4 quails\n1 small onion, finely diced\n1/4 cup diced celery\n1 small garlic clove, diced\n1/2 cup date syrup\n1/2 cup pomegranate syrup\n1/2 cup red wine\n1/4 cup honey\n1/4 teaspoon cumin powder\n1/4 teaspoon anise seed\n1/4 teaspoon sumac\n1/4 teaspoon coriander powder\n1 tablespoon extra-virgin olive oil\nPomegranate seeds, fresh\nParsley leaves, or basil chiffonade\nInstructions:\nRemove the backbones from the quail or ask your butcher to do this for you. Rinse and dry them on paper towels. Place in a shallow pan. Mix remaining ingredients, except pomegranate seeds and parsley, in a large bowl. Pour mixture over the quail and refrigerate for 30 minutes to 1 hour.\nPreheat oven to 450 degrees F.\nDrain the quail and keep the marinade. Place the quail in a roasting pan with some olive oil and roast them for 15 minutes or until done. Meanwhile, strain the marinade into a pot and bring it to a boil. Reduce the heat and cook until syrupy. You may wish to add 1 teaspoon of butter or olive oil. Mix well. Taste the marinade and season, to taste.\nPour the sauce onto 4 plates and place the roasted quail on top. Garnish with pomegranate seeds and parsley.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling Shiraz]" + }, + { + "recipe": "Sunny's Family Therapy Cranberry Rosemary Digestif\n1/2 cup water\n1 cup cranberries\n1 cup sugar\n3-inch cinnamon stick\n2 sprigs rosemary\nPinch salt\n1 lemon, zested\nIce\n200 ml bottle whiskey\nInstructions:\nAdd the water, cranberries, sugar, cinnamon stick, rosemary, salt and lemon zest to a medium saucepan. Bring to a boil over medium heat. Lower the heat and simmer until slightly reduced in volume and thickened to a syrup. Remove from the heat and strain through a fine mesh sieve into a bowl. Discard the solids. Refrigerate until cool, about 30 minutes.\nTo make a drink:\nPut a handful of ice in a drink shaker along with 1 1/2 ounces of whiskey and 1 tablespoon of the cranberry syrup. Shake gently a few times and strain into a glass. Repeat for the remaining drinks and serve.\n", + "wine_type": "[Bourbon, Rye Whiskey, Cognac, Port]" + }, + { + "recipe": "Creamy Pumpkin Lasagna\n4 cups medium-diced pumpkin or winter squash\nUnrefined coconut oil \nKosher salt and coarsely ground black pepper \n1 medium onion, small diced \n2 cloves garlic, chopped \n2 1/2 pounds Swiss chard, stemmed, leaves chopped (16 cups packed) \n2 teaspoons poultry seasoning \n16 ounces cream cheese, room temperature \n2 cups milk \n1 teaspoon cayenne pepper \n2 cups full-fat ricotta \n2 eggs, whisked\n2 cups grated Gruyere \n2 cups grated Parmesan \n9 ounces no-boil lasagna noodles, such as Barilla \n4 ounces pesto, store-bought or homemade, recipe follows\n6 cloves roasted garlic\n1/2 cup toasted pecans \nZest and juice of 1 lemon \n4 cups basil leaves \n2/3 cup grated aged Gouda \nKosher salt \n1 cup extra-virgin olive oil \nInstructions:\nPreheat the oven to 350 degrees F.\nAdd the pumpkin to a large bowl, drizzle with 2 tablespoons coconut oil, and toss to coat. Sprinkle generously with salt and pepper and then spread in a single layer on a rimmed baking sheet. Transfer to the oven and roast, tossing once, until golden brown and tender, 50 to 60 minutes.\nMeanwhile, add 1 tablespoon coconut oil to a Dutch oven over medium heat, and allow to melt. Add the onions and saute until tender, 3 minutes. Add the garlic and Swiss chard, and saute until wilted, 3 to 5 minutes. Stir in the poultry seasoning and sprinkle with salt and pepper. Set aside.\nAdd the cream cheese and milk to a medium saucepan over medium heat. Heat until the cream cheese has melted, about 5 minutes. Whisk in 1/2 teaspoon of the cayenne, and season with salt and pepper. Turn off the heat.\nIn a large bowl, combine the ricotta, eggs, 1 1/2 cups each of the Gruyere and Parmesan, and some salt and pepper. Stir to combine, then set aside.\nLadle 1/2 cup of the cream cheese sauce into a 9-by-13-inch flameproof baking dish, spreading with a spatula to cover the bottom. Add a single layer of noodles, and then layer with half of the remaining cream cheese sauce, half of the chard mixture and half of the pumpkin. Add a second layer of noodles, and then half of the ricotta mixture and all of the pesto. Add a third layer of noodles, followed by the remaining cream cheese sauce, chard and pumpkin. Add a fourth, and final, layer of noodles, and spread with the remaining ricotta mixture.\nCover the baking dish with aluminum foil, and transfer to the oven. Bake until the noodles are soft and the cheese is hot and melty, 55 to 60 minutes.\nRemove the baking dish from the oven and turn on the broiler. Remove the foil from the baking dish. Top the lasagna with the remaining grated Gruyere and Parmesan. Broil until golden brown and bubbly, 3 to 5 minutes.\nLet rest for 15 minutes before serving.\nAdd the garlic and pecans to a food processor, and pulse to a thick paste. Add the lemon zest, basil, Gouda and 1 teaspoon salt, and pulse to chop up the basil leaves; this will be very thick. With the motor running, drizzle in 2/3 cup of the olive oil; if you want the sauce thinner, add the remaining oil. Add the lemon juice, and pulse to combine. Taste and adjust the seasoning as needed. Refrigerate, covered, for up to 1 week.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" + }, + { + "recipe": "Crispy A.M. Wraps\n24 frozen tater tot rounds\n1 pound breakfast sausage \n1/4 cup whole milk \n8 large eggs \nFour 12-inch flour tortillas \n1 cup shredded Cheddar cheese \n1 cup shredded Monterey Jack cheese \n1 cup salsa \n1 cup sour cream \n1 avocado, sliced \n4 tablespoons olive oil. \nInstructions:\nCook the tater tot rounds according to the package instructions. Set aside.\nMeanwhile, cook and crumble the sausage in a large nonstick skillet over medium-high heat until brown, about 10 minutes. Remove and drain on a paper towel-lined plate. Return the skillet to the heat.\nWhisk together the milk and eggs in a large pitcher. Add the egg mixture to the skillet and scramble, about 5 minutes. Set aside.\nTo build the wraps, lay out the tortillas. Divide the sausage, eggs, Cheddar, Monterey Jack and tater tot rounds evenly and place on the very center of the tortillas. Top each with salsa, sour cream and avocado. Fold the edges of each tortilla up and over, creasing as needed, to the center and as tight as possible, so that you form a parcel with each one.\nHeat 1 tablespoon of the olive oil in a large skillet over medium heat. Place one wrap in the skillet, seam-side down. Cook until golden, about 2 minutes, then flip and cook the other side for another minute or two. Repeat with the remaining tortillas and olive oil. Serve hot.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rosé]" + }, + { + "recipe": "Thanksgiving Turkey Cookies\n1 roll (16.5 oz) Pillsbury(R) refrigerated sugar cookies or 1 package (16 oz) Pillsbury® Ready To Bake!¿ refrigerated sugar cookies (24 cookies)\n1 container (16 oz) chocolate creamy frosting\nCandy corn\nOrange decorating icing\nBlack decorating gel\nMiniature candy-coated chocolate baking bits\nInstructions:\nBake cookies as directed on roll or package. Cool completely, about 10 minutes.\nSpoon chocolate frosting into 1-quart Ziploc(R) Brand storage bag; seal bag. Cut off tiny bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.\nPipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.\n", + "wine_type": "[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" + }, + { + "recipe": "Awesome Apple Pie-lets\n2 tablespoons granulated sugar\n2 teaspoons cornstarch\n1 teaspoon ground cinnamon, plus more for topping, optional\n1/4 teaspoon vanilla extract\n1/8 teaspoon salt\n3 cups peeled and chopped apples (preferably Fuji)\n6 large square egg roll wrappers\n18 sprays no-calorie butter spray\nFat-free whipped topping, for topping, optional\nInstructions:\nPreheat the oven to 350 degrees F.\nIn a medium nonstick pot on the stove, combine sugar, cornstarch, cinnamon, vanilla extract, and salt with 1/2 cup cold water. Mix until the ingredients dissolve. Add apples and stir. Bring to medium-high heat and, stirring frequently, cook until apples have softened, about 7 to 10 minutes.\nReduce heat to low and, stirring often, cook until thick and gooey, 1 to 2 additional minutes. Transfer to a bowl and set aside to cool. This is your pie filling.\nPrepare a large baking sheet by lining it with foil and/or spraying it with nonstick spray. Set aside.\nPlace egg roll wrappers flat on a dry surface. Set out a small dish of water. Dip your finger into the water, and run it along all of the wrapper edges. Repeat as needed while preparing your pockets, as it will help seal them. Starting 1/2 inch from the bottom, place about 1/3 cup pie filling along the bottom half of each wrapper, leaving a 1/2-inch border on the sides.\nFold the top 1/2 of each wrapper over the filling, so that the top edge meets the bottom and the filling is encased with a border on 3 sides. Dab each border with water, and fold each inward about 1/4 inch to lightly seal. Press firmly along the borders with the prongs of a fork to seal completely.\nCarefully transfer to the baking sheet. Repeat this process with remaining wrappers and filling, leaving you with 6 pie-lets.\nSpray the top of each pocket with 3 sprays butter. Bake in the oven until the edges begin to brown, 15 to 18 minutes.\nAllow to cool for 5 minutes. Top with additional cinnamon and whipped topping, if using. Dig in!\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Lasagna al Forno\n1 pound dried lasagna noodles\nOlive oil\n1 onion, chopped\n2 cloves garlic, sliced\n2 tablespoons fresh basil, chopped\n2 tablespoons fresh oregano, chopped\n3 bay leaves\n1 1/2 pounds ground beef\n1 pound ground Italian sausage\n6 ounces tomato paste, (1 can)\n30 ounces ricotta cheese, (2 containers)\n1/4 cup Italian flat-leaf parsley, finely chopped\nSalt and black pepper, to taste\n2 eggs, lightly beaten\n1/2 cup grated Parmesan cheese\n4 cups tomato sauce, prepared\n1 pound mozzarella cheese, shredded\nGrated Parmesan and mozzarella, for topping\nInstructions:\nCook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly, coat with olive oil keep them moist and easy to work with.\nCoat a large skillet with olive oil. Saute over medium heat, onion, garlic and herbs. Cook 5 minutes. Brown beef and sausage until no longer pink, about 15 minutes. Drain fat into a small container and discard. Stir in the tomato paste completely. Set aside to cool.\nIn a mixing bowl, combine ricotta, parsley and oregano. Stir in beaten eggs. Add Parmesan, season with salt and pepper.\nTo assemble the lasagna: Coat the bottom of a 13 by 9-inch pan with a ladle full of tomato sauce. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Spread 1/2 of the meat mixture over the pasta. Dollop 1/2 of the ricotta mixture over the meat, spread to the edges with a spatula. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of tomato sauce, spread evenly. Repeat with the next layer of noodles, meat, cheeses and sauce. Top last layer with noodles, sauce and shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake in a preheated 350 degree oven for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Chianti, Barbera]" + }, + { + "recipe": "Pork Chops with Mashed Potatoes, Brussels Sprouts and a Mushroom Madeira Sauce\n3 cups Brussels sprouts, quartered\n2 tablespoons grapeseed oil \n1/2 cup chopped onions \n2 cloves garlic \n1/2 cup chicken stock \n2 tablespoons unsalted butter \n3 to 5 Yukon gold potatoes, peeled and cut in large cubes\n1 cup heavy cream, warmed \n1 stick (4 ounces) unsalted butter \nKosher salt and freshly ground black pepper \nKosher salt and freshly ground black pepper\n4 tablespoons (2 ounces) unsalted butter\n1/2 cup minced onions \n8 cups cremini mushrooms, quartered \n1/2 bunch fresh thyme, chopped \n1 cup Madeira wine \n1/2 cup heavy cream \n4 cups prepared demi-glace \nKosher salt and freshly ground black pepper\n4 center-cut boneless pork chops (6 to 8 ounces each)\nKosher salt and freshly ground black pepper\nGrapeseed oil, for sauteing\n1/2 cup Madeira wine\nInstructions:\nFor the Brussels sprouts: Bring a large pot of water to a boil. Add the Brussels sprouts and blanch until tender-crisp. Drain and rinse with cold water to stop the cooking; set aside.\nHeat a saute pan to medium-high heat and add the oil followed by the onions and garlic. Sweat the onions and garlic for a few minutes. Add the Brussels sprouts and sear until golden brown, about 2 minutes. Deglaze with the chicken stock and then swirl in the butter. Reserve.\nFor the mashed potatoes: In a large pot filled with water, add the potatoes and bring to a boil over medium-high heat. Lower to a simmer and cook until the potatoes are fork-tender. Drain the potatoes in a colander and transfer them back to the pot. Add the cream, butter and salt and pepper to taste and mash until smooth. Reserve.\nFor the mushroom madeira sauce: Heat a saucepan over medium heat and add the butter. Add the onions and sweat for a few minutes. Add the mushrooms and thyme and cook over medium-high heat until slightly caramelized. Deglaze the pan with the Madeira and cook out the alcohol for about 1 minute. Add the heavy cream and reduce by a third. Lower the heat, add the demi-glace and simmer until the sauce coats the back of a spoon. Season with salt and pepper.\nFor the pork chops: Sprinkle the pork chops with salt and pepper. Add some oil to a hot saute pan and sear the chops for about 4 minutes. Flip and cook on the other side until the internal temperature reaches 155 degrees F, another 4 minutes. Remove the pan from the heat, drain off any excess oil and deglaze with the Madeira, leaving the pork in the pan. Return to the heat and cook off the alcohol for about 2 minutes. Reserve.\nTo create the plate: Place some mashed potatoes on the center of each plate. Follow with some Brussels sprouts. Place a pork chop on top and spoon sauce all over.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" + }, + { + "recipe": "Baked Halibut with Wine and Herbs\n4 sprigs thyme\n8 sprigs parsley\n2 bay leaves, preferably fresh\n8 cloves garlic, smashed\n2 (1 pound) halibut steaks, 1 1/4-inch thick, from tail end of fish\nKosher salt and freshly ground black pepper\n3/4 cup dry vermouth\n4 tablespoons extra-virgin olive oil\n2 teaspoons freshly squeezed lemon juice\n12 cherry or pear, red and yellow tomatoes, for garnish\nOptional serving suggestion: Tapenade, recipe follows\n1/2 cup pitted and chopped kalamata olives\n1 tablespoon extra-virgin olive oil\n1 teaspoon fresh thyme leaves\n1 teaspoon finely grated lemon zest\nFreshly ground black pepper\nInstructions:\nPreheat oven to 450 degrees F.\nIn a medium gratin dish or baking dish, make a bed of herbs with the thyme, parsley and bay leaves, scatter the garlic on top. Reserve 4 parsley sprigs, for garnish. Season both sides of the fish with salt and pepper and lay on top of the herbs. Add in the vermouth, and drizzle 2 tablespoons of the oil over the fish, cover loosely with foil. Bake until the fish is opaque, about 20 to 22 minutes.\nCarefully, pour the pan juices into a small saucepan and set the fish aside. Keep the garlic and 4 thyme sprigs for garnish. Bring the sauce to a boil, over high heat, reduce by about 1/2, about 5 minutes. Whisk in the remaining 2 tablespoons olive oil and the lemon juice. Season with salt and pepper, to taste. Set aside. De-bone the fish; running a spoon handle along each side of the center bone, then lift the bone out. Peel side off and discard. Divide fish steaks in half crosswise, among 4 serving plates. Pour sauce over fish and serve with a dollop of tapenade, if using, on top and garnish with the thyme sprigs, garlic, and tomatoes.\nTo make the tapenade: Combine the olives, oil, thyme, and lemon zest, stir to combine. Season with pepper and set aside.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" + }, + { + "recipe": "Green Eggs and Ham\n1 tablespoon extra-virgin olive oil\n1 tablespoon butter\n2 large shallots, finely chopped\n1 (10-ounce) box frozen chopped spinach, defrosted in microwave and liquids drained\n1/3 to 1/2 cup heavy cream, eyeball it\nSalt and freshly ground black pepper\nFreshly grated nutmeg, to taste\n8 slices deli ham or prosciutto di Parma\n8 eggs\nInstructions:\nPreheat oven to 375 degrees F.\nIn a medium skillet over medium heat, heat the extra-virgin olive oil and the butter and sweat the shallots a few minutes. Add the spinach and stir in the cream, season with salt, freshly ground black pepper and a little grated nutmeg. Cook the spinach, stirring occasionally, until the cream has thickened, 5 minutes. Adjust seasoning to your taste.\nFold each slice of ham or prosciutto in half and line the nonstick cups with 1 slice of meat each. Spoon a heaping tablespoon of the cooked spinach into each of the cups, then crack an egg into each, making sure it stays whole (hint - if you're worried about breaking the egg yolk, crack the egg into a small bowl first, then pour it into the muffin cup). Season the tops of the eggs with salt and freshly ground black pepper and bake in the oven until set, about 15 minutes. Allow the baked eggs to cool in the muffin cups for a couple of minutes before removing them from the pan. Serve immediately.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Pumpkin Caramel Baked Alaska\nTwo 15.25-ounce boxes spice cake mix (or make your own), plus required ingredients\n2 pints pumpkin ice cream, slightly softened \n2 pints salted caramel ice cream, slightly softened \n1 container store bought vanilla frosting (or homemade vanilla buttercream)\nRemaining cake scraps\n3 1/2 cups confectioners' sugar\n6 large egg whites \n1 teaspoon ground cinnamon\n1 teaspoon kosher salt \nOrange gel food coloring, for the meringue\nBlack and white gum paste, for eyes and mouth, optional\nBrown gum paste, for stem, optional\nGreen gum paste, for vines and leaves, optional \n1 cup cinnamon-flavored whiskey \nInstructions:\nFor the base: Bake each box of spice cake according to the package instructions in parchment-lined half-sheet pans, jelly roll pans or rimmed cookie sheets. Let cool.\nLine 2 deep 6- to 8-inch freezer-safe bowls with plastic wrap. Using a 4-inch round cookie cuter, cut out 2 circles of cake and place 1 in the bottom of each bowl. Layer about half a pint of softened pumpkin ice cream on top of each layer of cake. Using a 5-inch round cookie cutter, cut out 2 more circles of cake and place them on top of the pumpkin ice cream. Layer about half a pint of softened salted caramel ice cream on top of each layer of cake. Using a 7-inch cookie cutter cut out 2 more circles and layer them on top of the salted caramel ice cream. On one of the bowls layer the remaining pumpkin ice cream on top of the top layer of cake. (The second bowl should have its top layer as cake and not ice cream.) Freeze both bowls until completely solid, 4 hours up to overnight.\nUnmold the cake and ice cream layers from the bowls and press the flat-edges together to make a ball. \nFor the crumb coating: Using 1 container of store bought vanilla frosting (or homemade vanilla buttercream) frost the entire outside of the ball until fully covered. If necessary pop the cake into the freezer if the ice cream starts to melt while frosting. \nPlace the remaining cake scraps into a food processor and pulse until coarsely ground. Coat the entire exterior with the crumbs and place back into the freezer until frozen solid, about 2 hours.\nFor the meringue: In the bowl of a stand mixer fitted with the whisk attachment, whisk together the confectioners' sugar and egg whites until combined. Place the bowl over a pot of simmering water and heat, whisking occasionally, until the mixture is very hot. Carefully transfer the contents of the bowl to the mixer and whisk on medium-high speed until fluffy and slightly cooled, about 4 minutes. Add the cinnamon, salt and food coloring to make pumpkin-orange and whisk on medium to combine. \nFor the decorations: Roll gum paste out and cut into the eyes, mouth, stem and vines and decorate the pumpkin, if using. \nRemove the ice cream and cake ball from the freezer. Unmold the cake from the the bowls and remove the plastic wrap. Place the ball on a serving plate. Spread the meringue over the ball or transfer the meringue to a pastry bag and pipe it over the ball. \nMake a comb to make the pumpkin grooves: Cut the outer hard ring of a plastic deli container lid off. Cut out the shape of \\3\\ on one side of the lid (discard the cut out piece). In one motion, us the shaped lid to comb the meringue from the bottom to the top of the cake. Clean the excess meringue off of the comb and repeat until the pumpkin is fully grooved. (If desired, use a kitchen torch to slightly brown the meringue in the grooves to add dimension).\nDecorate the pumpkin with with the gum paste eyes, mouth, stem, vines and leaves.\nReturn the pumpkin to the freezer until ready to serve.\nTo serve: Gently heat the whiskey in a small saucepan over a low flame or in the microwave in a heat-proof gravy boat or glass measuring cup until hot and almost boiling. Ignite the hot whisky with a grill starter or lighter and pour over the pumpkin. Cut into slices and serve.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]" + }, + { + "recipe": "Mint Chocolate Cheesecake\n20 chocolate wafer cookies\n3 tablespoons unsalted butter, melted\n3 tablespoons sugar\nPinch fine salt\n8 ounces semisweet chocolate, finely chopped\n8 ounces cream cheese, at room temperature\n1 1/3 cups sugar, divided\n1 1/2 cups sour cream, divided\n2 large eggs, at room temperature\n1/4 cup white creme de menthe (see Cook's Note )\n3 drops natural green food coloring, optional\nChocolate curls, for garnish\nInstructions:\nFor the crust: Preheat oven to 350 degrees F. Spray an 8-inch square metal baking pan with nonstick spray and line with foil.\nPulse the cookies in a food processor with the butter, sugar, and salt to make a fine crust. Evenly press the crust into the prepared pan taking care to cover the bottom completely. Bake until the crust sets, about 15 minutes.\nMeanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)\nBlend the cream cheese, 2/3 cup of the sugar, and 1/2 cup of the sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and melted chocolate then pulse until just incorporated and smooth. Pour the filling evenly over the crust and bake until the filling puffs slightly around the edges and just set in the center, about 20 minutes.\nMix the remaining cup of sour cream and 2/3 cup sugar with the creme de menthe and food coloring, if using. Carefully, spoon the mixture over the top of the chocolate and gently spread into an even layer. Bake until topping becomes glossy but is still a bit loose, about 15 minutes more. (The topping will set when cooled.) Cool on a rack. Cover and refrigerate for at least 2 hours or overnight.\nLift cheesecake out of the pan, cut into 2-inch squares, and top with chocolate curls.\n", + "wine_type": "[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" + }, + { + "recipe": "Culver Crest Popcorn Chicken\n1 pound boneless skinless chicken thighs\n2 teaspoons ground fennel seed\n2 teaspoons ground mustard seed\n2 teaspoons salt \n1 teaspoon freshly ground black pepper\n1 cup buttermilk\n1 small onion, sliced \n1/2 cup all-purpose flour\n2 eggs \n1 1/2 cups panko breadcrumbs \n2 teaspoons ground fennel seed\n2 teaspoons paprika \n2 teaspoons salt\n1/2 teaspoon freshly ground black pepper\nCanola oil, for frying\nInstructions:\nFor the chicken and marinade: Cut each chicken thigh into bite-size pieces, approximately 1 1/2 by 1 1/2 inches.\nIn a large resealable plastic bag, combine the fennel, mustard, salt and black pepper. Add the chicken and massage the bag so the chicken is thoroughly coated in the spices. Add the buttermilk and onions, and massage the bag again to mix the ingredients. Marinate the chicken in the refrigerator for at least 1 hour and up to overnight.\nFor the breading: Set up a breading station by lining up 3 small baking dishes or pie plates. In one dish, add the flour. In the second, whisk the eggs with 3 tablespoons water. In the third, mix together the panko, fennel, paprika, salt and black pepper.\nA few pieces at a time, remove the chicken from the marinade and let the excess drip off before dredging in the flour. Shake off the excess flour and then dunk the chicken in the egg wash, letting the excess drip off. Finally, dredge in the panko mixture, making sure the chicken pieces are completely coated.\nPlace the breaded chicken on a wire rack set over a baking sheet and refrigerate, uncovered, for 15 to 20 minutes.\nFill a large, heavy skillet with about an inch of canola oil and heat to 350 degrees F over medium heat.\nIn batches, fry the chicken in the oil until golden brown all over, 3 to 4 minutes per side. Drain on a paper-towel-lined baking sheet.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" + }, + { + "recipe": "Dolmades: Stuffed Grape Leaves\n1/4 cup plus 1 cup olive oil\n2 medium yellow onions, finely chopped\n3 cloves garlic, minced\n1/2 cup pine nuts\n1 cup long-grain rice\n1 teaspoon salt\n1/2 cup golden raisins\n1 tablespoon minced mint\n2 lemons, juiced\n1 (8-ounce) jar grape leaves, or 36 medium-sized fresh leaves\nKicked Up Tzatziki, recipe follows\n1 medium cucumber, peeled, sliced in half, seeded and finely chopped\n1 cup plain yogurt\n1 tablespoon olive oil\n1 teaspoon lemon juice or white wine vinegar\n1/2 teaspoon salt\n1 teaspoon dill or oregano\n1 clove garlic, minced\n1/2 teaspoon Essence, recipe follows\n2 1/2 tablespoons paprika\n2 tablespoons salt\n2 tablespoons garlic powder\n1 tablespoon black pepper\n1 tablespoon onion powder\n1 tablespoon cayenne pepper\n1 tablespoon dried leaf oregano\n1 tablespoon dried thyme\nInstructions:\nIn a large saute pan over medium high heat, heat 1/4-cup olive oil. Add the onions and saute until translucent, about 6 minutes. Add the garlic and pine nuts and saute for 2 minutes. Transfer to a large mixing bowl and allow to cool slightly. Add the rice, salt, raisins, mint and juice of 1 lemon to the bowl with the onion mixture and mix well. Set aside.\nBring a medium pot of water to a simmer. Remove the grape leaves from the jar and drop them in batches of 4 or 5 into the hot water. Quickly remove them from the water and spread flat on a towel-lined work surface. Cut the stem from each grape leaf, as needed. (NOTE: Fresh grape leaves also need to be blanched for 1/2 minute.)\nTo assemble the dolmades, place 1 grape leaf on the work surface, dull side (or underside) of the leaf up. Place 1 to 2 teaspoons of rice filling near the stem end of the leaf. Fold the stem (bottom) end up over the filling, fold the sides toward the filling in the center, then roll up the leaf into a small cylindrical package, being careful not to fold too tightly, as the rice will expand during cooking.\nPlace the dolmades in a large Dutch oven or wide saute pan, seam side down. Combine the remaining cup of olive oil and juice of 1 lemon, and pour over the dolmades. Cover with a heavy plate or baking dish and add water to cover to the level of the plate. Bring to a boil, lower heat, and simmer for 1 hour, or until rice is tender.\nServe at room temperature, with Kicked Up Tzatziki as a dipping sauce.\nIn a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.\nCombine all ingredients thoroughly and store in an airtight jar or container.\nRecipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rosé]\n\n" + }, + { + "recipe": "Goat Cheese Cheesecake with Spiced Wafer Crust\n6 tablespoons unsalted butter, melted, plus more for the pan\n2 cups vanilla wafer crumbs, such as Nilla\n1/4 cup sugar\n1/2 teaspoon ground cinnamon\n1/2 teaspoon ground ginger\n2 grates of fresh nutmeg\nPinch kosher salt\nTwo 8-ounce packages cream cheese, at room temperature\nOne 12-ounce log goat cheese\n1 1/2 cups sour cream sour cream\n4 large eggs\n1 1/2 cups sugar\n2 teaspoons vanilla extract\nInstructions:\nFor the crust: Butter a 9-inch springform pan. In a large mixing bowl, combine the butter, wafer crumbs, sugar, cinnamon, ginger, nutmeg and salt. Stir together until well combined and homogenous. Use your fingers to press the crumb mixture onto the bottom of the pan and about halfway up the sides. Reserve.\nFor the filling: Preheat the oven to 350 degrees. In an electric mixer with a paddle attachment, beat the cream cheese and goat cheese together until light and fluffy. Add the sour cream and continue beating until combined. Add the sugar and vanilla and begin to beat. Add the eggs one at a time, beating in each until thoroughly mixed before adding the next one.\nTo assemble: Pour the filling into the prepared crust. Place on a baking sheet and bake for 30 minutes. Rotate the baking sheet and bake until the filling is set, another 25 to 30 minutes. If the filling starts to color, tent the pan with aluminum foil. Remove the cake from the oven and let cool completely before the serving (it continues to set as it cools).\nThe cake will continue to set as it cools, but it's best served after it has been refrigerated overnight and has really firmed up.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]\n\n" + }, + { + "recipe": "Stuffed Baby Eggplants\n1/4 cup olive oil\n2 cups finely chopped white onion\n6 garlic cloves, sliced\n2 tablespoons salt\n4 cups canned chopped San Marzano tomatoes, with juice\n1 cup white wine\n2 cups beef stock or water\n1 bay leaf\n1 teaspoon freshly ground black pepper\n1 tablespoon fresh oregano leaves\n12 baby eggplants\nSalt\n2 pounds beef sage sausage\n2 cups tomato sauce\n8 ounces fresh mozzarella, grated or sliced\nInstructions:\nPreheat oven to 350 degrees F.\nIn a 4-quart saucepan over medium heat, add oil. Add the onions, garlic, and salt. Sweat for 3 minutes or until vegetables are translucent and aromatic. Add the remaining ingredients and bring to a simmer. Simmer for 8 hours over low heat, stirring occasionally. Check seasoning.\nCut eggplants in half, scoop out seeds, and sprinkle with salt, cut side up. Place the eggplant halves on a baking sheet and let sit for 1 hour. Place 1 1/2 ounces of sausage in each eggplant half. Place in the oven and bake for 15 minutes. Top each eggplant with some tomato sauce and fresh mozzarella. Place back into oven for 10 minutes or until the cheese melts.\n", + "wine_type": "[Barolo, Barbaresco, Dolcetto, Valpolicella]" + }, + { + "recipe": "Almond Honeycomb Cake\n1 3/4 cups unsalted butter, at room temperature, plus more for the pan\n3/4 cup all-purpose flour (see Cook's Note) \n2 teaspoons kosher salt \n2 cups sugar \n6 large eggs, at room temperature \n1 vanilla bean, split lengthwise \n3 cups almond flour (see Cook's Note) \n3 tablespoons whiskey, such as Maker's Mark \n1 orange \n8 green cardamom pods, lightly crushed \n1 1/2 cups wildflower honey \nInstructions:\nPreheat the oven to 350 degrees F.\nThoroughly butter a 12 1/4-by-11 2/3-inch honeycomb pull-apart dessert pan, making sure to cover all the detailed nooks and crannies. Lightly dust the pan with all-purpose flour (sifting the flour over the top of the pan works best; tap out excess). \nBeat the butter, salt and 1 3/4 cups of the sugar in a large bowl with an electric mixer on medium speed, scraping down the sides as needed, until well combined (the butter does not need to be fluffy), about 3 minutes. Beat in the eggs, one at a time until incorporated (the mixture will first appear loose and broken, but will eventually come together). Scrape the seeds from the vanilla bean and beat into the butter mixture; reserve the pod for another use. \nReduce the mixer speed to low and beat in the almond flour until combined. Add the all-purpose flour and beat on low until combined. Add the whiskey and beat on low until combined. Scrape the batter into the prepared pan, smoothing the top with a rubber spatula. Tap the pan firmly on the counter a few times to force batter into the edges of the pan. \nBake the cake until golden brown, the edges begin to pull away from the pan and a toothpick inserted in the center and edges of the cake comes out clean, 35 to 45 minutes. Let the cake cool in the pan on a wire rack for 15 minutes. Invert the cake onto a serving plate; carefully remove the pan and very lightly brush away any excess flour from the top of the cake. \nMeanwhile, use a vegetable peeler to peel wide strips from half of the orange (about 6 strips). \nBoil the cardamom pods in 3/4 cup water in a small saucepan over medium heat until most of the water has evaporated and the mixture is very fragrant, 8 to 10 minutes. Remove from the heat and stir in 1 cup of the honey and the orange peels. Let sit for 5 minutes. Strain the mixture through a mesh sieve into a small glass measuring cup; discard the solids. The mixture should be very thin and slightly warm; gently re-heat if necessary. Slowly drizzle the mixture over the warm cake, allowing the cake to soak up the honey before adding more. Let the cake cool, about 1 hour. \nJust before serving, heat the remaining 1/4 cup sugar with 1 tablespoon water in small saucepan over medium-high heat and cook, stirring occasionally, until the sugar dissolves, 3 minutes. Stir in the remaining 1/2 cup honey until combined, then remove from the heat and drizzle over the top of cake, allowing the honey to slowly drip over the sides and into each honeycomb.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]" + }, + { + "recipe": "Honey Glazed Fried Manchego Cheese\n1 cup all-purpose flour\n1 egg, lightly beaten\n1 cup panko bread crumbs\n1/2 pound Manchego cheese, cut into 1 1/2-inch cubes\nCanola oil, for frying\nHoney, for drizzling\nSmoked paprika, for sprinkling\nInstructions:\nPlace the flour, egg, and panko bread crumbs in 3 separate dishes.\nDip the cheese cubes into each ingredient to coat, starting with the flour and ending with the panko.\nPreheat the canola oil in a deep fryer to 375 degrees F, (or in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.) If you don't have a thermometer, a cube of bread will brown in about 3 minutes.\nAdd the breaded cheese to the hot oil, in batches, and deep fry until the cubes are crisp and golden.\nRemove the cheese from the oil and place on a paper towel-lined baking sheet to absorb the excess oil. Transfer the cheese to a serving platter, drizzle with the honey, and dust with the paprika.\n", + "wine_type": "[Riesling, Gewürztraminer, Pinot Grigio, Cava]" + }, + { + "recipe": "Orange-Honey Glazed Carrots\n3 bunches carrots, peeled\n2 tablespoons unsalted butter\n2 tablespoons honey\nKosher salt\n1 teaspoon minced fresh ginger\n1 teaspoon grated orange zest\n1/2 cup freshly squeezed orange juice\n1/2 teaspoon freshly ground black pepper\nInstructions:\nCut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.\nAdd the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Moscato]" + }, + { + "recipe": "Cheater Churros\n3 quarts vegetable oil\n1 1/2 cups pancake mix \n1/2 teaspoon ground cinnamon \n1/2 teaspoon kosher salt \n1/4 teaspoon freshly ground nutmeg \n1/2 cup fat-free milk \n1/2 teaspoon pure vanilla extract \n1 cup granulated sugar \nChocolate Dipping Sauce, recipe follows\n1/2 cup hot fudge sauce\n1/4 cup heavy cream \n1/4 teaspoon ground cinnamon \n1/4 teaspoon chili powder \nPinch kosher salt\nInstructions:\nPut the vegetable oil in a large, heavy-bottomed stockpot fitted with a deep-frying thermometer. Heat the oil over medium-high heat to 375 degrees F. Place a cooling rack over a paper towel-lined baking sheet.\nFit a large piping bag with a small star tip.\nIn a mixing bowl, whisk together the pancake mix, cinnamon, salt and nutmeg. Pour in the milk and vanilla extract. Stir vigorously to form a thick dough. Transfer the dough to the prepared piping bag and squeeze to press the dough down towards the tip.\nCarefully squeeze about 3 inches of dough into the hot oil. Use a pair of kitchen shears to trim the end of the churro from the piping bag. Repeat this process to create 3 more churros. Fry the churros, turning occasionally, until golden brown and crispy, 2 to 3 minutes. Lift the churros out of the hot oil and allow any excess oil to drip off. Place the churros onto the cooling rack and continue this process until all of the dough has been fried.\nPlace the granulated sugar into a shallow bowl. Dredge the warm churros in the sugar until evenly coated on all sides. Serve with the Chocolate Dipping Sauce.\nPut the fudge, cream, cinnamon, chili powder and salt in a small saucepot. Cook over medium heat, stirring occasionally, for about 3 minutes. The sauce will thicken as it cools.\n", + "wine_type": "[Rioja, Tempranillo, Garnacha, Barbera]" + }, + { + "recipe": "Raclette\n1 large wedge raclette (about 1 pound)\n1 dozen cooked small new potatoes, unpeeled\nAssorted pickled garnishes: cornichons, pickled onions, caper berries\n1/2 pound sliced Black Forest ham\nSliced ripe tomatoes\nInstructions:\nHave a knife ready and small plates to serve. Arrange potatoes, pickles, onions, caper berries, ham, and tomatoes on a serving platter. Place cheese on a clean stone or a heatproof board or tile as close to the fire as possible. As the top of the cheese melts, scrape off cheese onto potatoes and accompany with garnishes. It takes some time between servings for the cheese to continue to melt, so have some wine or kirsch handy to keep guests happy.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Gris]" + }, + { + "recipe": "\\A Star is Born\\ Cupcakes\nNonstick oil spray\n1 cup roasted hazelnuts\n4 tablespoons dark brown sugar\n16 gingersnaps \n1 stick salted butter, at room temperature\n4 tablespoons hazlenut liqueur, such as Frangelico\n1 1/2 cups all-purpose flour\n1 teaspoon baking powder\n1/4 teaspoon salt\n1 stick salted butter, at room temperature\n1 cup plus 2 tablespoons brown sugar\n2 large eggs\n1 teaspoon pure caramel extract\n1 teaspoon pure vanilla extract\n1/2 cup plus 2 tablespoons buttermilk\n1/2 cup pre-cut caramel pieces \n1 cup dark brown sugar\n1/4 cup evaporated milk \n1 stick salted butter\n4 sticks salted butter, cold\n1 teaspoon salt\n5 cups confectioners' sugar\n1 cup caramel sauce, at room temperature\n1/2 cup heavy cream\n4 teaspoons vanilla bean paste\nNonstick oil spray\n1 1/4 cups granulated sugar\n1/4 teaspoon salt\n.06-ounce container edible star glitter\n1/4 cup turbinado sugar\nInstructions:\nPreheat the oven to 350 degrees F. Line two 2 dozen mini-cupcake pans with paper cupcake liners and spray with oil spray.\nFor the crust: In a food processor fitted with the blade attachment, add the hazelnuts, brown sugar and gingersnaps, and pulse until a medium-fine paste. Then, add the butter and liqueur, and pulse until it's a paste that sticks when pinched with your fingers. Place 1 tablespoon of the crust into the prepared pans.\nFor the cupcakes: In a medium bowl, sift together the flour, baking powder, and salt; set aside. In the bowl of an upright mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in the eggs, one at a time, and then beat in the extracts. With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk and beginning and ending with the flour mixture; beat until combined after each addition. Fold in the caramel pieces with a rubber spatula. Using a small ice cream scoop, scoop the batter into the prepared pans three-quarters of the way full. Bake until a toothpick comes out clean, about 11 minutes. Remove the cupcakes from the pans when cool to the touch.\nFor the butterscotch glaze: In a saucepan over low heat, combine the brown sugar, evaporated milk and butter, and cook for 10 minutes, stirring constantly with a wooden spoon. Remove from the heat and allow to slightly cool (it will thicken as it cools). Reserve for assembly.\nFor the frosting: In the bowl of an upright mixer fitted with the paddle attachment, beat the butter and salt together until lightened and fluffy. Reduce the speed to low and add the confectioners' sugar. Mix until thoroughly combined. Scrape down the sides of the bowl and add the caramel sauce, heavy cream and vanilla bean paste. Beat on medium-high speed until light and airy and completely mixed, about 2 minutes). Place in a pastry bag fitted with a small star tip and leave at room temperature.\nFor the stars: Lay out a large piece of parchment paper on a baking sheet on your work surface and spray with oil spray. In a medium saucepan, mix the granulated sugar, salt and 3/4 cup water; stir over low heat until the sugar dissolves to make a syrup. Increase the heat and bring the syrup to a boil. Lower the heat slightly and swirl the pan once or twice so the syrup colors evenly to a golden blonde. Remove from the heat and transfer to a flat work surface. Dip the tines of a fork into the golden blonde colored caramel and, in sweeping motions, make a star pattern on the parchment paper. Repeat until the desired amount of stars is achieved. Allow the caramel to harden, and then gently lift off the parchment paper and reserve for cupcake adornments.\nTo assemble: Dip the tops of the cooled cupcakes in the room temperature butterscotch glaze. Pipe the caramel buttercream frosting in a 1-inch diameter rosette on top of the glazed cupcakes, and sprinkle with edible star glitter and turbinado sugar. Then finish by adorning with a radiating star topper.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Mango Sorbet with Grilled Fruit\nFresh mango, pureed (2 3/4 cups)\n1 1/2 cups hot water\n1 cup sugar\n1/2 teaspoon lemon juice\nUse fresh if available - Dried are also good\nPort\nZest from 1 lemon\n1 pineapple\n1 cup orange juice\n1/2 cup dark brown sugar\n1 bunch bananas\n1 cup orange juice\n2 tablespoons lime juice\n4 tablespoons molasses\nPinch of salt\nNectarines or peaches\nSalt, optional\nOlive oil\nDark brown sugar\nInstructions:\nFor the sorbet: Combine water, sugar and lemon juice in saucepan over low heat. Stir until sugar is completely dissolved -- DO NOT BOIL. Remove from heat. Pour Mango puree and sugar mixture into sorbet freezer. Set timer to 15 minutes, or follow the freezer directions. Batch is finished when mixture firms up and looks fluffy.\nFor the figs: Place figs in saucepan and cover with port and zest from 1 lemon and simmer for 15 minutes. These can be served poached or lightly grilled.\nPeel, core, and slice pineapple. Combine orange juice and dark brown sugar in saucepan and simmer on low heat until mixture starts to thicken. Stir to avoid burning. Brush on pineapple slices and grill lightly until grill marks appear, about 2 minutes per side.\nFor the banana: Cut bananas lengthwise and place in baking tray. Combine orange juice, lime juice, molasses and pinch of salt. Simmer for a few minutes. Pour mixture over bananas, covering fruit and then grill. Turn over gently about 2 minutes per side.\nFor the nectarines or peaches: Pit and cut fruit in half. Lightly salt fruit if not sweet. Lightly brush olive oil and toss fruit in bowl with dark brown sugar covering all surfaces. Grill 3 to 4 minutes per side.\n", + "wine_type": "[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" + }, + { + "recipe": "Cherry-Chocolate Ice Cream\n1 1/3 cups halved pitted cherries (about 13 ounces whole cherries)\n1/2 cup plus 2 tablespoons sugar\n1/2 cup dark rum (or water)\n1 1/2 cups whole milk\n4 large egg yolks\n3 ounces semisweet chocolate, chopped\n1 ounce unsweetened chocolate, chopped\n1 tablespoon unsalted butter\n3/4 cup heavy cream\n1 1/2 teaspoons vanilla extract\nInstructions:\nPut the cherries, 2 tablespoons sugar and the rum in a medium saucepan and cook over medium-high heat until syrupy, about 20 minutes. Remove from the heat and let cool, then refrigerate until cold, at least 2 hours.\nMeanwhile, heat the milk and the remaining 1/2 cup sugar in a saucepan over medium-low heat, whisking to dissolve the sugar. Whisk the egg yolks in a small bowl. Gradually whisk about 1/2 cup of the warm milk mixture into the eggs, then whisk the egg mixture into the saucepan. Cook, stirring constantly, until the mixture coats a spoon and registers 168 degrees F on a candy thermometer, about 15 minutes. Remove from the heat; add the semisweet and unsweetened chocolate and the butter and set aside until the chocolate melts, about 5 minutes.\nTransfer the chocolate mixture to a blender and puree until smooth. Pour into a large bowl and stir in the heavy cream and vanilla. Refrigerate until chilled, at least 2 hours or overnight.\nChurn the chilled chocolate mixture in an ice cream maker. Strain the cherry mixture, reserving the syrup. When the ice cream is very thick, add the cherries and continue churning until incorporated. Transfer to a freezer-safe container. Drizzle in the reserved cherry syrup and swirl with a spoon. Cover and freeze until firm, at least 4 hours.\n", + "wine_type": "[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]" + }, + { + "recipe": "Oven-Roasted Tomatoes\n1/2 cup balsamic vinegar\n2 tablespoons Dijon mustard \n1 tablespoon honey \nKosher salt and cracked black pepper\n3/4 cup canola oil \n5 pounds roma tomatoes, quartered\n1 tablespoon dried basil \n1 tablespoon kosher salt \n1 teaspoon dried garlic powder\n1 teaspoon onion powder \n1 teaspoon cracked black pepper \n1/2 teaspoon dried Italian seasoning\nInstructions:\nFor the balsamic vinaigrette: Combine the vinegar, mustard, honey and salt and pepper to taste. Stir with a whisk or fork, then drizzle in oil, whisking constantly, until combined.\nFor the roasted tomatoes: Preheat the oven to 400 degrees F. Line a sheet pan with foil and spread out the tomatoes evenly to ensure a proper roast on each. Sprinkle the dried basil, salt, garlic powder, onion powder, pepper and Italian seasoning over the tomatoes, making certain that each tomato is well seasoned. Drizzle 1/4 cup vinaigrette over the tomatoes, making sure not to over-coat the tomatoes.\nRoast the tomatoes 45 minutes. (This is a fast roast, not an oven-dried tomato. Do not flip or shake the pan. The tomatoes will caramelize slightly on the top and the bottoms will remain juicy.) Turn the oven off and let sit in the oven 15 additional minutes. \n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" + }, + { + "recipe": "Italian Stallion Salad\n6 ounces sliced provolone cheese\n5 ounces very thinly sliced sopresatta\n5 ounces very thinly sliced salami\n1/2 cup fresh basil leaves\n5 ounces very thinly sliced prosciutto\n6 ounces sliced mozzarella cheese\n3 cups 1-inch pieces iceberg lettuce\n3 cups 1-inch pieces romaine lettuce\n2 cups 1/4-inch julienned strips radicchio\n1 cup 1/4-inch julienned strips endive\n1/2 cup pepperoncini, cut in thirds\n1/2 cup peppadews, quartered\n1/2 cup black olives, quartered\n1/3 cup balsamic vinegar\n1 teaspoon finely chopped fresh oregano leaves\n2 teaspoons finely chopped fresh parsley leaves\n1 teaspoon finely chopped fresh thyme leaves\n1 teaspoon finely minced garlic\n1/4 teaspoon salt\n1/2 teaspoon freshly ground black pepper\n3/4 cup extra-virgin olive oil\n3 tablespoons grated Parmesan\nInstructions:\nOn a small cutting board, lay down a piece of plastic wrap, about 2 feet long. Stack the provolone cheese in the center in a roughly 5-inch area. Layer the sopresetta on top of the provolone followed by layers of salami, basil leaves, prosciutto, and mozzarella. Wrap tightly in plastic wrap, place in refrigerator, a 1/2 hour, with a heavy plate on top to press mixture together.\nIn a large salad bowl, toss together lettuces, pepperoncini, peppadew and olives.\nIn a small bowl combine balsamic vinegar, oregano, parsley, thyme, garlic, salt and pepper. Slowly whisk in oil to incorporate.\nRemove cheese and meat stack from refrigerator and slice it into 2 1/2-inch strips that are 1/4-inch thick. Add dressing to salad and toss. Decorate top with meat and cheese pressed slices. Garnish with Parmesan.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" + }, + { + "recipe": "BBQ Buffalo Burger with Mango Ketchup and Red Slaw\n1 pound buffalo meat, finely ground\n1 cup BBQ sauce (Mesa) or your favorite brand\nSalt and pepper\n8 slices rye bread\n2 tablespoons olive oil\n1 small onion, coarsely chopped\n2 cloves garlic, coarsely chopped\n1 mango, peeled and coarsely chopped\n1/4 teaspoon ground cinnamon\n1/4 teaspoon allspice\nPinch of ground cloves\n1 habanero pepper, coarsely chopped\n1/2 cup red wine vinegar\n1 teaspoon honey\nSalt and freshly ground pepper\n1/2 large head red cabbage, finely shredded, divided\n1 cup rice wine vinegar\n2 tablespoons olive oil\n1 tablespoon caraway seeds\nSalt and freshly ground pepper\n8 slices rye bread\nInstructions:\nFor the burgers: Divide the meat into fourths and shape into burgers. Brush on both sides with the bbq sauce and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side.\nFor the ketchup: Use side burner or grill top. Heat oil in a medium saucepan over medium high heat. Add onions and garlic and cook until soft. Add mango and cook for 5 minutes, or until soft. Add cinnamon, allspice, cloves and habanero and cook an additional 2 minutes. Place the mango mixture in a food processor and add the vinegar and honey. Process until smooth. Season with salt and pepper to taste. Serve cold or at room temperature.\nFor the slaw: Place vinegar and oil in a small saucepan and bring to a boil Place 3/4 of the cabbage in a large bowl and add the hot vinegar mixture and stir well. Add the caraway seed and season with salt and pepper to taste. Mix together all ingredients and season with salt and pepper to taste. Let sit at room temperature for 1 hour, until wilted. Just before serving, add the remaining raw cabbage.\n", + "wine_type": "[Zinfandel, Syrah, Merlot, Tempranillo]" + }, + { + "recipe": "Nancy's Spinach Salad\n1/2 small onion\n1/3 cup ketchup\n2 tablespoons Worcestershire\n1/4 cup white vinegar\n1/2 cup sugar\n1 cup canola oil\n1 large bag fresh spinach\n2 hard boiled eggs\nSeveral large mushrooms, sliced\n4 to 5 slices bacon, cooked and crumbled\n1 container fresh bean sprouts\nInstructions:\nFor the Dressing: In a food processor, chop onion, add all other ingredients except oil, and blend. Slowly add the oil, refrigerate for 1 day.\nFor the Salad: Mix all of the ingredients in a bowl and toss with dressing.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Steak and Egg Burrito\n1 cup sour cream\n2 tablespoons hot sauce, such as Tabasco\n2 tablespoons butter \n1 medium onion, julienned \nSalt and freshly ground black pepper\nTwo 8-ounce New York strip steaks \n6 large eggs\nFour 12-inch sun-dried tomato tortillas \n1 cup shredded gruyere \nVegetable oil, for brushing\nInstructions:\nMix the sour cream and hot sauce, and set aside for later use.\nIn a large skillet, heat the butter over medium heat. Add in the onions and cook, stirring only occasionally, until deep brown and caramelized, 20 minutes. Season with salt and pepper and set aside.\nHeat a large, cast-iron grill pan over medium-high heat. Sprinkle the steaks liberally with salt and pepper. Cook the steak until super caramelized, 5 to 6 minutes per side. Rest the meat for 10 minutes.\nWhile steaks are cooking, whisk the eggs with a couple pinches salt and pepper. Quickly scramble the eggs until slightly firm. Set aside.\nThinly slice the rested steaks, removing any large pieces of fat. On a flat tortilla, sprinkle layer of gruyere, then add on some sliced steak, scrambled eggs and finally some caramelized onions. Roll up, brush with a little vegetable oil and griddle for 2 to 3 minutes per side. Serve with a sidecar of the prepared sour cream.\n", + "wine_type": "[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" + }, + { + "recipe": "Grammy Carl's Popcorn Balls\n10 cups (4.4 ounces) popped popcorn\n1 cup molasses \n1 cup sugar \n2 tablespoons unsalted butter, plus more for coating hands \n1 teaspoon apple cider vinegar \nInstructions:\nLine a baking sheet with wax paper; set aside. Place the popcorn in a large bowl; set aside.\nIn a heavy medium pot, stir to combine the molasses, sugar, butter and vinegar. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the mixture reaches 260 degrees F (hard ball stage) on a candy thermometer, 5 to 8 minutes. Let cool for about 5 minutes, then pour over the popcorn; fold and mix to coat using a rubber spatula. Let the popcorn cool slightly.\nCoat your hands well with butter and form the popcorn mixture into 1/2-cup balls, squeezing to keep the popcorn together. Place on the prepared baking sheet and let sit until completely cooled and hardened, about 20 minutes.\n", + "wine_type": "[Chardonnay, Riesling, Merlot, Zinfandel]" + }, + { + "recipe": "Crab and Ricotta Cannelloni\n1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)\n1 cup whole milk ricotta cheese\n3/4 cup grated Parmesan, plus 1/4 cup for sprinkling\n1 egg yolk\n1/2 cup chopped fresh basil leaves\n1 pound lump crabmeat\n1/4 teaspoon salt\n1/4 teaspoon freshly ground white pepper\nBechamel Sauce, recipe follows\n5 tablespoons unsalted butter\n1/2 cup all-purpose flour\n4 cups whole milk, warmed\n1/2 teaspoon salt\n1/4 teaspoon freshly ground white pepper\nPinch freshly grated nutmeg\nInstructions:\nBring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.\nIn a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.\nPreheat oven to 350 degrees F.\nFill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.\nIn a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)\nYield: about 4 cups\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]\n\n" + }, + { + "recipe": "Cranberry-Orange Sauce\n2 (8-ounce) packages cranberries, fresh or frozen\n1 orange, zest cut into strips\n1/2 cup sugar\n1 cinnamon stick\nInstructions:\nPut all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Cool and refrigerate. Remove the cinnamon stick before serving.\n", + "wine_type": "[Riesling, Gewürztraminer, Moscato, Vinho Verde]" + }, + { + "recipe": "Sweet Fresh Lima Beans\n2 tablespoons canola oil\n1 onion, finely diced \n4 cups fresh shelled lima beans or two 10-ounce packages frozen lima beans \n1 1/4 teaspoons sugar \nSalt and red pepper flakes\nInstructions:\nBring about 3 1/2 cups water to a boil in a small saucepan.\nHeat a medium stockpot over medium-low heat and add the oil. Saute the onions in the oil, gradually adding 1 cup of the boiling water and stirring frequently, until the onions are soft and golden brown, 15 to 20 minutes. Add the lima beans and cook until beginning to soften, 10 minutes more. Add the sugar, some salt and red pepper flakes and the remaining boiling water. Partially cover the pan and cook until the lima beans are tender, about 40 minutes. Use the back of a wooden spoon to gently mash one-third of the tender beans and combine to make creamy. Serve warm.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Vidalia Onion Steak and Wilted Spinach Salad\n10 ounces spinach, trimmed, washed and dried, about 6 cups\n1/2 red bell pepper, cut into thin strips\n3 tablespoons olive oil, divided\n1/2 pound boneless top sirloin steak, trimmed of fat, thinly sliced\n2 Vidalia onions, sliced\n3 tablespoons balsamic vinegar\n2 tablespoons water\n1 teaspoon honey\n1 teaspoon Dijon mustard\n1 teaspoon grated ginger\nSalt and pepper, to taste\nInstructions:\nPlace spinach and red pepper on large serving platter or divide evenly among 4 individual salad plates. Set aside. In a large skillet, heat 1 tablespoon oil over medium-high heat. Saute steak quickly until medium rare. Remove from pan. Add remaining oil and saute onion slices until softened and translucent. Stir in vinegar, water, honey, mustard, ginger, salt and pepper. Bring to a boil. Quickly stir in meat. Spoon over spinach. Serve immediately.\n", + "wine_type": "[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" + }, + { + "recipe": "Scones\n1 1/2 pounds all-purpose flour\n4 ounces sugar, plus additional for topping scones\n1 tablespoon baking powder\n1/3 tablespoon salt\n9 ounces butter, cut into walnut-sized pieces\n1/2 pound currants\n1 1/5 cups buttermilk\n3/4 teaspoon baking soda\nCream, to coat scone tops\nInstructions:\nPreheat the oven to 325 degrees F.\nSift all the dry ingredients 3 times and put in the bowl of a mixer. Add the butter using a paddle attachment and combine until the butter is completely dispersed. Add the currants and then the buttermilk, and mix until a dough forms. Roll out the dough to a thickness of about 1-inch. Use a cutter to cut desired shapes. Brush with cream and sprinkle with sugar. Bake until lightly golden, about 15 minutes.\n", + "wine_type": "[Chardonnay, Riesling, Sparkling wine]" + }, + { + "recipe": "Chicken Salad\n4 cups minced cooked chicken\n1 cup minced celery\n1/4 cup minced onion\n1/4 cup minced pecans\n1/4 cup minced cucumber\n2 tablespoons mango chutney\n1/4 cup mayonnaise\n2 teaspoons hot Madras curry powder\nSalt and pepper\nInstructions:\nMix together the chicken, celery, onion, pecans and cucumber in a medium-sized bowl. Place all the remaining ingredients in a small bowl and stir until the curry powder is mixed through and the mixture becomes a mustardy yellow hue. Add the mayonnaise mixture by tablespoons to the chicken mixture. (The salad should not be too wet or too dry -- you may not need all of the mayonnaise mixture.) Adjust the seasonings, cover with plastic wrap, and chill for at least 1 hour. Serve chilled on a bed of lettuce or mounded in a hollowed-out pineapple half.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" + }, + { + "recipe": "Beef Short Rib Enchilada\n5 tomatillos, chopped\n1 yellow onion, sliced\n1 shallot, sliced\n1 jalapeno, seeds removed, sliced\n1/2 cup freshly chopped cilantro leaves\nOlive oil\n2 to 3 pounds boneless beef short ribs\nSalt and freshly ground black pepper\n1 yellow onion, sliced\n1 leek, white and light green parts only, sliced\n2 shallots, sliced\n1 red bell pepper, seeded and cored, sliced\n4 cloves garlic, sliced\n1 jalapeno, seeds removed, sliced\n1 bay leaf\n1 canned chipotle chili\n5 Roma tomatoes, quartered\n1 teaspoon ground cumin\n1 cup tomato paste\n1 cup tequila\n1 orange, cut in 1/2\n4 to 6 cups chicken stock\nCilantro, for serving, if desired\nSliced scallions, for serving, if desired\nQueso fresco, for serving, if desired\nCorn tortillas, for serving, if desired\nSteamed white rice, for serving, if desired\nInstructions:\nPreheat oven to 350 degrees F. \nTomatillo Salsa: \nCombine all ingredients except cilantro, over medium heat, and cook for 10 minutes in 1/2 cup olive oil. A little caramelization is okay. Puree in a blender. Add chopped cilantro and keep warm. \nBeef Short Rib Enchiladas: \nIn a saute pan, over high heat, season short ribs with salt and pepper and sear all sides until golden brown. Remove from pan and set aside. \nIn a large pot, over medium heat, combine the next 8 ingredients and cook in 1/2 cup of olive oil until tender. Add chipotles, tomatoes, cumin, and tomato paste. Cook until all liquid has evaporated. Deglaze with tequila and cook for 2 minutes. Season with salt and pepper. \nAdd short ribs and orange to mixture and cover with chicken stock. Bring to a boil, cover, and place in the preheated oven for approximately 4 hours or until meat is falling apart. \nRemove meat from liquid and let cool. Puree the liquid and vegetables, except orange and strain through fine mesh strainer. Season with salt and pepper. \nShred meat and let cool. Combine meat with cilantro, sliced scallions, and queso fresco. Roll desired amount into corn tortillas. \nReserve Serving Suggestion: \nPreheat oven to 400 degrees F. \nTen minutes before serving, place the short rib enchiladas in a saute pan with a little of the braising sauce, into the preheated oven. Ladle 3 ounces of sauce onto the plate. Place 1/2 cup of steamed white rice on the sauce. Place hot enchiladas on top. Top with 2 ounces of tomatillo salsa. To add some crunch, top with fried blue corn tortilla chips. \n", + "wine_type": "[Chardonnay, Pinot Noir, Tempranillo, Garnacha]" + }, + { + "recipe": "Turkey Meatballs with Fire-Roasted Green Chiles\n1 hatch chile\n1 poblano chile \n1 serrano chile \n1 Anaheim pepper \n1 cup milk \n1 cup panko breadcrumbs \n2 pounds ground turkey, half white meat and half dark meat \n1 cup minced sweet onion \n1/2 cup chopped flat-leaf parsley \n4 cloves garlic, minced \n2 large eggs \n2 teaspoons ground cumin \n2 teaspoons kosher salt \n1/2 teaspoon freshly ground black pepper \nPinch cayenne pepper \n1/4 cup chopped fresh cilantro \nInstructions:\nPreheat the oven to 350 degrees F.\nOver an open flame, roast the hatch, poblano, serrano and Anaheim chile peppers. Roast until the skins are charred and black all over, 2 to 3 minutes per side. Remove chiles from the flame and immediately place in a large bowl and cover with plastic wrap. Set aside and allow to steam for 8 to 10 minutes. Once the peppers have cooled, scrape away and discard the charred skin, then remove the stems and seeds. Finely dice the flesh and set aside.\nIn a small bowl, combine the milk and panko and set aside. In a medium mixing bowl, combine the ground turkey, onion, parsley, garlic, eggs, cumin, salt, black pepper, cayenne, panko-milk mixture and diced peppers. Mix all the ingredients together. Using your hands, shape the mixture into golf ball-sized meatballs, about 3 ounces each. Evenly space the meatballs on a baking sheet and place into the oven. Bake until firm and browned, 12 to 14 minutes.\nPlace the meatballs on a large platter, garnish with cilantro and serve.\n", + "wine_type": "[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" + }, + { + "recipe": "Sesame-Crusted Tuna\n1/4 cup sesame seeds\n1 tablespoon black sesame seeds, optional\nsalt and freshly ground black pepper\nsalt and freshly ground black pepper \n2 tablespoons olive oil, plus more for brushing the fish\n1 1/2 tablespoons butter\n2 pounds tuna steaks, cut in 6 equal portions, approximately 1-inch thick\nfleur de sel\nInstructions:\nIn a dry skillet on medium heat, toast the white sesame seeds until they are just beginning to turn light golden brown and fragrant. Remove from heat and spread seeds on a plate. Add the black sesame seeds to the plate if using, and stir seeds around with fingertips to combine. \nBrush the tuna pieces on all sides with olive oil. Season on all sides with salt and pepper, and dip tuna pieces in the seeds, pressing to coat on all sides. Set aside on a wax foil lined cookie sheet. \nWhen ready to cook, heat the 2 tablespoons olive oil on medium high in the skillet. When oil is hot, add the butter, when the butter foams, add the fish to the skillet. Let cook without moving the fish for about 1 1/2 to 2 minutes, until the sesame crust begins to crisp and brown. When the crust is golden brown, turn the fish and cook until the other side is golden brown and crisp, about another 2 minutes, adding additional butter if needed to keep the fish from sticking and speed up the browning. Once the second side is browned, turn the fish pieces on edge with tongs, to brown the remaining sides. \nRemove from heat and set aside. Fish will be medium rare at this point. If you prefer fish more well done, place the ban with the fish in a 375 degree F oven for another 3 to 5 minutes. \nTo serve, slice each portion in half and place on the pasta bed with the edges overlapping. Sprinkle with finishing salt, if desired.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]\n\n" + }, + { + "recipe": "Hand Cut Fries with Celery Salt\nCelery salt, for sprinkling\nVegetable oil\n4 large russet potatoes, scrubbed, peel-on\nInstructions:\nFill a 6-quart heavy pot or Dutch oven two-thirds of the way full with oil. Heat the oil over medium-high heat until a deep-fat thermometer registers 375 degrees F.\nCut the potatoes lengthwise into 1/4-inch-thick sticks. Fry the potatoes in batches, until golden brown, 8 minutes per batch. Transfer the potatoes with a slotted spoon to a paper-towel-lined baking sheet. Sprinkle with celery salt and serve immediately.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Pasta with Cauliflower-Parmesan Butter\nKosher salt and freshly ground black pepper\n12 ounces pasta \n8 ounces frozen or fresh cauliflower florets, thawed if frozen \n1/2 cup grated Parmesan \n1 clove garlic \n1 small shallot, roughly chopped \n1 stick (8 tablespoons) unsalted butter, at room temperature \nInstructions:\nBring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside. Reserve the pot.\nMeanwhile, pulse the cauliflower, Parmesan, garlic, shallot, 1 tablespoon salt and a few grinds of pepper in a food processor, stopping and scraping down the sides of the bowl as needed, until finely chopped. Add the butter and continue to process, stopping and scraping down the sides of the bowl as needed, until well combined. \nMelt 4 tablespoons of the cauliflower-Parmesan butter in the reserved pasta pot over medium heat. Add the pasta and stir until combined, thinning it out with the reserved pasta water 1 tablespoon at a time if needed. Divide among plates and season with salt and pepper, if desired. \nTightly wrap the remaining cauliflower-Parmesan butter in plastic wrap or transfer to an airtight container and freeze for up to 2 months. \n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" + }, + { + "recipe": "Tourtiere with a Twist\n3 1/2 cups/425 g flour\n1 teaspoon salt\n1 1/4 cups/300 g cold butter, grated\n2 eggs, lightly beaten\n1 pound/500 g ground pork\n1/2 pound/250 g ground veal, hare or beef\n1 large onion, minced\n2 cloves garlic, chopped \nKosher salt and freshly ground black pepper\n1 teaspoon summer savory, more to taste\nPinch ground cloves, optional\n4 to 6 tablespoons breadcrumbs\n3 tablespoons milk, for brushing\nInstructions:\nFor the pastry dough: Put the flour and salt in a large bowl. Add the grated butter. Pinch quickly to combine with the fingers to create a coarse, crumbly mixture. Make a well in the center. Add the eggs and 1 tablespoon ice-cold water. Quickly mix into the flour, just until the mixture holds together. Do not over mix. Divide into 4 balls and flatten into disks. Wrap in plastic wrap and let rest in the refrigerator 30 minutes before using.\nFor the meat filling: Put 1/2 cup/125 ml water in a saute pan and quickly bring to a boil. Combine the ground pork, ground veal, onion, garlic, some salt and pepper and summer savory together in a bowl. Stir into the water. Cover, and cook until the meat is done, about 20 minutes. Remove the lid, stir in the breadcrumbs and continue cooking uncovered until the liquid has evaporated. Check the seasonings, and cool. \nHeat the oven to 450 degrees F/230 degrees C. \nRoll a disk of pastry dough into a rectangle. Spoon a generous stripe of meat filling down the middle of it. Fold the short ends, up over the meat making sure to trim any excess pastry dough, otherwise it will be too thick. Then fold over the long ends so that they overlap to seal. Again, trim any excess pastry dough so it will bake evenly. Turn the log onto a baking sheet, seam-side down. Make a few slits in the top to let steam escape. Brush the top with milk for a golden crust. Bake until crisp and nicely colored, about 25 minutes. Serve warm or at room temperature.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]\n\n" + }, + { + "recipe": "Emeril's Favorite Roast Pheasant\n3 (2 1/2 to 3 pound) farm-raised pheasants*, innards removed, wing tips and necks trimmed (See Cook's Note)\nSalt\nFreshly ground black pepper\n1 onion, peeled and coarsely chopped\n1 carrot, peeled and coarsely chopped\n1 orange, halved\n3 sprigs fresh thyme\n6 slices thick-cut bacon, cut in half\n1/4 cup Madeira\n1 cup rich chicken stock\n2 tablespoons cold, unsalted butter\nWild Mushroom Bread Pudding, recipe follows\n2 teaspoons vegetable oil\n1 cup sliced yellow onions\n10 ounces assorted wild mushrooms, such as oyster, shitake, chanterelles, wood ear, or porcini\n1 teaspoon minced garlic\n3 teaspoons Essence, recipe follows\n1 1/2 teaspoons salt\n1 teaspoon freshly ground black pepper\n1/4 cup lager beer\n5 large eggs\n3 cups heavy cream\n1/4 cup molasses\n1 1/2 teaspoons Worcestershire sauce\n1 teaspoons minced fresh thyme\n3/4 cup grated Gouda cheese\n3/4 cup grated white cheddar cheese\n3/4 pound stale white bread, cut into 1-inch cubes\n1 teaspoon unsalted butter\n1 tablespoon plain bread crumbs\n2 1/2 tablespoons paprika\n2 tablespoons salt\n2 tablespoons garlic powder\n1 tablespoon black pepper\n1 tablespoon onion powder\n1 tablespoon cayenne pepper\n1 tablespoon dried leaf oregano\n1 tablespoon dried thyme\nInstructions:\nPreheat the oven to 500 degrees F and position the oven rack in the bottom third of the oven.\nSeason the cavities and the outside of each pheasant liberally with salt and pepper. Divide the chopped onion and carrot equally among the cavities of the pheasants. Squeeze the juice from both halves of the orange and set aside. Cut 1 of the squeezed halves into 3 pieces, and tuck inside of the cavities along with the veggies. Insert 1sprig of thyme into the cavity of each pheasant.\nArrange the pheasants in a large roasting pan, breast sides up. Lay 2 strips of bacon over the top of each pheasant, cutting the bacon into pieces if necessary to cover as much of the pheasant as possible. Roast for 15 minutes, then remove the bacon strips and continue roasting for approximately 30 to 40 minutes, or until the juices run clear. (It is important to not overcook the pheasants, as they are very lean birds.) Remove the pheasants from the oven and transfer to a serving platter, loosely tented, while you make the sauce.\nUsing a spoon, carefully remove as much extra fat from the pan as possible. Place the roasting pan over high heat and, when hot, deglaze with the reserved orange juice and Madeira, using a wooden spoon to scrape any brown bits from the bottom of the pan. When the orange juice and Madeira have reduced by half, add the chicken stock and continue to cook until sauce has reduced enough to coat the back of a spoon, about 3 to 4 minutes. Swirl in the butter and remove from the heat. Season, to taste, with salt and pepper.\nRemove the back bone from each pheasant, then cut along the breast bone to divide the birds into two halves. Serve 1/2 pheasant per person, napped with some of the sauce and with some of the Wild Mushroom Bread Pudding.\nHeat the oil in a large, deep skillet over high heat. Add the onions and cook until golden brown and tender, 5 minutes. Add the mushrooms, 1/2 teaspoon of the garlic, 1 1/2 teaspoons of the Essence, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 to 2 minutes. Remove from the heat and let cool.\nIn a large bowl, combine the eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons of Essence, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of pepper, and whisk well to combine. Add the mushroom mixture and cheeses and stir well. Add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally.\nPreheat the oven to 350 degrees F.\nButter a 9 by 13-inch baking dish with the butter. Add the bread crumbs, shaking to cover the bottom evenly. Pour the bread pudding mixture into the prepared pan and cover with aluminum foil. Bake for 1 hour and uncover. Continue baking until risen and firm in the center, and golden brown, 20 to 30 minutes. Remove from the oven and cool slightly before serving.\nCombine all ingredients thoroughly and store in an airtight jar or container.\nRecipe from \\New New Orleans Cooking\\, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.\n", + "wine_type": "[Chardonnay, Pinot Gris, Barolo, Ribera del Duero]" + }, + { + "recipe": "Fruit Kebabs\n6 firm apricots\n4 slightly firm peaches\n4, 1-inch pineapple slices\n4 tangerines\n4 firm bananas\n4 apples \n3 Tbs. lemon juice\n2/3 cup unsalted butter\n1 cup powdered sugar\n3 Tbs. Grand Marnier\n1-2 Tbs. orange juice\n2 Tbs. grated orange rind\n1/2 cup heavy cream\nInstructions:\nCut apricots in half and remove pits. Cut peaches in eighths (or quarters, depending on size). Cut pineapple in chunks. Peel tangerine and cut in quarters. Peel bananas and cut into 1-inch chunks. Peel apples and cut into eighths. Put apples, peaches and bananas in bowl with lemon juice and coat thoroughly. Place a mixture of fruits on each skewer.\nTo make sauce, melt butter, sugar, orange juice and orange rind in small sauce pan and stir until melted and then add Grand Marnier. Grill kebabs over medium heat, basting frequently. Combine remaining sauce with 1/2 cup cream and serve with hot kebabs.\n", + "wine_type": "[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" + }, + { + "recipe": "Poke Nachos\nOil, for frying\nOne 12-ounce package wonton wrappers \n8 ounces fresh ahi tuna cubes \n1/2 cup mayonnaise \n1/2 cup sriracha \n1 tablespoon masago \n1 tablespoon salt \n1 tablespoon roasted sesame seeds \nAioli and furikake seasoning, for serving\nInstructions:\nHeat oil in a deep-fryer to 325 degrees F.\nCut wonton wrappers in half diagonally.\nFry wrappers until golden brown.\nMix tuna, mayo, sriracha, masago, salt and sesame seeds in large bowl.\nPlace wonton chips on a serving platter. Spoon spicy poke mixture on top of the chips. Top with aioli and sprinkle on furikake.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Gewürztraminer]" + }, + { + "recipe": "Cold Brew Cocktail\n4 ounces cold brew coffee\n2 ounces bourbon\n2 ounces sweetened vanilla oat milk\n1 ounce coffee liqueur, like Kahlua\nInstructions:\nPour the cold brew coffee, bourbon, oat milk and coffee liqueur evenly into two mason jars filled with ice, then close the lids and vigorously shake. Enjoy right out of the mason jars!\n", + "wine_type": "[Bourbon, Coffee Liqueur]" + }, + { + "recipe": "Roasted Tomato and Garlic Soup\n32-ounce can pureed tomatoes\n25 Roma tomatoes, quartered\n1 large red onion, roughly chop\n1 jalapeno pepper, seeded and deveined, rough chop\n3 heads garlic cut in half\nExtra virgin olive oil to lightly coat\nParsley stems, loose\nFresh basil\n1 bay leaf\n2 tablespoons herbed oil\nGarlic croutons\nInstructions:\nPreheat oven to 500 degrees. Mix all of the ingredients in a large bowl. Pour into roasting pan and place in 500-degree oven. Roast for approximately 1 hour, until the skins just start to blacken; stir the tomatoes often to avoid burning the top layer while the bottom remains undercooked. Remove from the oven and pass through a food mill with a medium disc. Bring to a boil and check seasoning. Serve and drizzle with herb oil and garlic croutons.\n", + "wine_type": "[Barolo, Barbaresco, Chianti, Tempranillo]" + }, + { + "recipe": "Whiskey Bread Pudding\n5 eggs\n1 cup sugar\n1 tablespoon vanilla\n1/2 teaspoon nutmeg\n1/8 teaspoon cinnamon\n8 tablespoons butter, cut up\n2 cups cream\n1 (12-inch) loaf French bread, crusts removed and sliced into 1-inch cubes\n1/4 cup raisins\n1/2 cup pecans, chopped\n1 cup cream\n1 cup sugar\n1 teaspoon ground cinnamon\n1 tablespoon butter\n1/2 teaspoon cornstarch\n5 tablespoons whiskey\nPowdered sugar, for dusting\nWhipped cream, optional\nInstructions:\nIn a bowl, whisk the eggs until well blended. Add the sugar and mix in then add the vanilla, nutmeg, cinnamon, butter, and cream. Lay the bread cubes in a 8 by 8 inch square baking dish, sprinkle the nuts and raisins around, and then pour the custard over the bread. Cover the dish and let it soak overnight in the refrigerator.\nPreheat oven to 350 degrees F. Cover the dish with foil and poke holes in it. Bake until bread pudding souffled up, about 40 minutes then remove the foil, and bake another 10 minutes to brown lightly.\nFor the sauce, in a saucepan heat the cream, sugar, cinnamon, and butter together until almost boiling. Meanwhile, mix the cornstarch with the whiskey and stir it into the hot liquid. Bring just to a boil to thicken it.\nTo serve, pour a few spoonfuls of the whiskey sauce on a dessert plate. Scoop out the desired portion size of the pudding, placing it on the sauced plate. Dust the pudding with powdered sugar and finish it off with a dollop of whipped cream.\nNotes about the recipe: This is a restaurant recipe so uses leftover bread. Save the crusts and dry them in a low oven, then grind them in a food processor to make bread crumbs.\n", + "wine_type": "[Bourbon, Scotch, Brandy, Port]\n\n" + }, + { + "recipe": "Turkey Cobb Salad Sandwich\nOne 5 1/2 to 6 pound whole turkey breast with skin and bone\n1 large onion, chopped\n3 carrots, chopped\n2 bay leaves\n1 teaspoon whole black peppercorns\n1/4 cup plus 2 tablespoons distilled white vinegar\n6 bacon slices\n1/2 pound poached turkey breast\n4 slices pain de mie or other firm white sandwich bread (about 1/4 inch thick)\n2 ounces blue cheese (softened)\n2 tablespoons mayonnaise\n1 firm-ripe California avocado\n4 small crisp lettuce leaves (romaine)\nInstructions:\nIn a deep kettle combine the turkey breast with enough cold water to cover it by 1 inch and remove the turkey breast. To the kettle add the onions, the carrots, the bay leaves, the peppercorns, and the vinegar, bring the mixture to a boil, and add salt to taste. Return the turkey breast to the kettle and poach it, covered, for 30 minutes, and drain it, discarding the other solids.\nIn a skillet cook bacon over moderate heat until crisp and transfer to paper towels to drain. Toast bread and spread 2 slices with blue cheese and remaining 2 slices with mayonnaise. Thinly slice turkey diagonally. Pit and peel avocado and thinly slice. Divide turkey, bacon, avocado, and lettuce between blue-cheese bread slices and top with remaining 2 slices.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Seafood Gumbo\n1/2 cup cooking oil\n1/2 cup flour\n2 stalks celery, chopped\n2 onion, chopped\n1 medium green pepper, chopped\n1 cup chopped tomatoes\n2 quarts hot water\nSalt and pepper, to taste\n2 cups cooked okra\n2 pounds shrimp, peeled\n1 pound crabmeat\n1/2 to 1 teaspoon file powder\nInstructions:\nPut oil in a heavy pot and add flour. Over medium-low heat stir constantly until it browns to the color of coffee; cook slowly.\nWhen roux has browned add celery, onions, and green peppers. Cook until wilted, add tomatoes, water, salt and pepper to taste and bring to a boil. After it is brought to a boil, add the okra lower the heat and cover and simmer for 45 minutes. Check the water level and make sure there is a good consistency, otherwise add a little more water and then add shrimp and crab. Cook an additional 30 minutes. Turn off the stove and add 1/2 to 1 teaspoon file. Serve\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Less is S'mores Cocktail\nIce, as needed\n1 ounce chocolate liqueur (recommended: Godiva)\n1 ounce dark creme de cacao\n2 ounces vanilla-flavored vodka\nChocolate syrup, for serving\nCrushed graham crackers, for serving\nMarshmallow fluff, for serving\nInstructions:\nShake the chocolate liqueur, creme de cacoa, and vanilla-flavored vodka over ice. \nPlace chocolate syrup in a shallow bowl or plate. In a separate plate or bowl, add the graham crackers. Rim a glass with chocolate syrup and then press in graham crackers. \nStrain and pour in the cocktail mixture, then cover with marshmallow fluff and carefully brulee the fluff.\nSeries: Drinks with Alie and Georgia Episode: S'Mores Cocktail (Ep. 22: Part 1)\n", + "wine_type": "[Kalamata Olive, Chardonnay, Merlot, Moscato]" + }, + { + "recipe": "Tequila Laced Gazpacho Cocktails with Grilled Shrimp\n4 large tomatoes, chopped\n4 cucumbers, peeled and chopped\n1 red onion, peeled and chopped\n4 cloves garlic\n2 cups tomato juice\n2 tablespoons sherry vinegar\n1 fennel bulb, chopped\n1 cup picked Italian parsley\nSalt and pepper\n1 tablespoon extra virgin oil\n4 jumbo (U-10) shrimp, cleaned, de-veined\n1 tablespoon zatar\n1 tablespoon olive oil\n1 shot of the finest tequila available\nLime slices, for garnish\nInstructions:\nCombine the gazpacho ingredients, except the olive oil, in a blender and puree until smooth. Top with a little extra virgin oil.\nToss the shrimp with the herbs, seeds, and oil. Grill 3 to 4 minutes on each side until cooked.\nIn a chilled glass, top each gazpacho with a light drizzle of tequila and the rim of the glass with 1 grilled shrimp and a slice of lime.\n", + "wine_type": "[Rioja, Tempranillo, Garnacha, Pinot Grigio]" + }, + { + "recipe": "Lemon Sesame Glazed Greens\n1 to 1 1/4 pounds stemmed hearty greens, mustard greens, or kale\n1 tablespoon olive oil\n2 cloves garlic, minced\n1 lemon, zested\n2 teaspoons freshly squeezed lemon juice\n1 tablespoon honey\n1 1/2 teaspoons kosher salt\n1/4 teaspoon freshly ground black pepper\n1/2 teaspoon red pepper flakes\n1 tablespoon sesame seeds\nInstructions:\nRemove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, roughly chop the greens. You should have 1 to 1 1/4 pounds finished greens once they are stemmed. (Weigh the greens after stemming, but before washing.)\nHeat a large 13 by 11-inch roasting pan set over 2 burners on medium heat. Once hot, add the olive oil. Add the garlic, lemon zest, lemon juice, honey, salt, and pepper and stir to combine. Add the greens and saute for 4 to 5 minutes, tossing continually. Add the red pepper flakes and the sesame seeds. Toss to combine. Adjust seasoning, if needed. Serve immediately.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" + }, + { + "recipe": "Slow Cooked Curried Chicken with Cauliflower\n3 tablespoons canola oil\n6 cloves garlic, minced\n2-inch piece fresh ginger, minced\n1/3 to 1/2 cup prepared South Asian curry paste (recommended: Patak)\n3 cups chicken broth, low-sodium canned, or homemade\n2 cups whole milk plain yogurt\n6 bone-in skinless chicken thighs, about 2 1/4 pounds\n1 1/2 tablespoons kosher salt\nFreshly ground black pepper\n1 (1 pound) bag red lentils, picked over (2 1/4 cups)\n1 head cauliflower, broken into large florets\n2 (16-ounce) cans chickpeas, drained and rinsed\n1 bunch fresh mint or cilantro leaves, chopped\n1 lemon, cut in wedges\nInstructions:\nHeat a large skillet over medium-high heat. Heat the oil; add the garlic and ginger and cook, stirring, until fragrant. Add the curry paste and continue to cook until fragrant, about 2 minutes more. Whisk the broth with all the aromatics in the pan; then pour the liquid into a slow cooker. Whisk the yogurt into the liquid.\nSeason the chicken all over with salt and pepper. Add the chicken, lentils and remaining salt to the slow cooker. Cover and cook on HIGH for 6 hours, adding cauliflower and chickpeas about half way through cooking.\nDivide curry evenly into bowls and scatter freshly torn mint or cilantro on top. Serve with a wedge of lemon.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Standing Rib Roast with Cabernet au Jus\n1 (3-rib) prime rib beef roast, about 6 pounds\n5 garlic cloves, smashed\nFresh rosemary and thyme, roughly chopped\nKosher salt and freshly cracked black pepper\nOlive oil\n2 carrots, cut in chunks\n2 potatoes, peeled and cut in chunks\n1 onion, cut in half\n2 cups Cabernet Sauvignon\nPinch sugar\n1/4 cup water or beef drippings\n2 tablespoons chopped parsley\nInstructions:\nBuying and trimming: When ordering the rib roast from a butcher, be sure to request a \\top choice\\ roast cut from the small loin end; the best being ribs 12 through 10. Have the butcher cut off the chine/backbone. The rib bones look best if they are shortened and frenched, have the butcher do this for you as well.\nPreheat oven to 325 degrees F. Place the roast, rib side down, in a large roasting pan. In a small bowl mash together garlic, rosemary, thyme, salt, pepper and olive oil to make a paste. Smear the paste generously over the entire roast. Scatter the vegetables around the meat and drizzle with olive oil. Roast for about 1 1/2 to 2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 120 to 125 degrees F. for medium rare.\nRemove the beef to a carving board and allow to rest for 20 minutes to let the juices settle. Note: the internal temperature of the meat will continue to rise about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator so you can use the broth for the au jus and save the fat for Yorkshire pudding. Place the roasting pan over medium-high heat. Add the cabernet and scrape up the brown bits in the bottom of the pan. Add sugar, water/beef drippings, reserved vegetables and parsley. Season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving.\n", + "wine_type": "[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" + }, + { + "recipe": "Spice Rubbed Lamb Pops\n1 teaspoon ground cumin\n1 teaspoon ground coriander\n1/2 teaspoon ground cinnamon\n1/2 teaspoon freshly ground black pepper\n1/2 teaspoon salt\n1 1/4 pound lamb (top round) trimmed of fat and cut into 1/2-inch by 2 1/2-inch strips\nInstructions:\n12 skewers, if wooden soak in water for 10 minutes\nPreheat the grill or a grill pan.\nIn a small bowl combine the cumin, coriander, cinnamon, pepper and salt. In a large bowl sprinkle the spice mixture over the lamb strips and toss to coat.\nThread 1 piece of lamb onto each skewer and grill over medium-high heat for 4 to 5 minutes, turning once.\n", + "wine_type": "[Syrah, Malbec, Tempranillo, Garnacha]" + }, + { + "recipe": "Eggplant Parm Empanadas\n1 Japanese eggplant\nKosher salt\n1 cup all-purpose flour\n4 large eggs, beaten\n1 cup dry breadcrumbs\nVegetable oil, for frying\nFreshly ground black pepper\n2 tablespoons olive oil\n1 onion, diced\n1 tablespoon dried oregano\nPinch crushed red chile flakes, optional\n3 cloves garlic, minced\nOne 28-ounce can whole peeled tomatoes, drained and chopped\n4 fresh basil leaves, chopped\nKosher salt and freshly ground black pepper\n2 packages (17 ounces or more) puff pastry, thawed\n8 ounces low-moisture mozzarella cheese, sliced into 1/4-inch-thick slices and then into 1/2-inch-by-3-inch rectangles\n1 large egg\nDried oregano, for sprinkling\n1/2 cup grated Parmesan\nInstructions:\nFor the eggplant: Slice the eggplant in half lengthwise, and then into 1/4-inch half-moon slices. Put on a cookie sheet lined with paper towels and sprinkle with salt. Allow the salt to extract some of the moisture from the eggplant slices for at least 10 minutes while you prep the rest of your ingredients. \nTake three plates and fill one with the flour, one with the beaten eggs and the third with the breadcrumbs. Dry the eggplant slices with the paper towels. Then coat each slice in the flour, then the eggs and finishing with the breadcrumbs. Allow these slices to rest for a minute; this will make the coating stick a little better and dry out to make a crispier crunch. \nCoat a large nonstick skillet over medium heat with enough vegetable oil for shallow frying. Fry the eggplant slices in batches until golden brown, about 3 minutes on each side. Remove from the oil and drain on paper towels. Season with salt and pepper as soon as soon as they come out. Allow to cool completely. \nFor the tomato concasse: In a saute pan, heat the olive oil over medium heat. Add the onions, oregano and chile flakes if using, and cook until translucent, about 3 minutes. Add the garlic and cook for another minute. Add the tomatoes, lower the heat and simmer until the sauce is thick and chunky, about 10 minutes. Cool completely. \nFor the empanadas: Preheat the oven to 375 degrees F. Roll out each sheet of puff pastry dough to a 12-by-12-inch square and cut four 6-inch rounds out of each sheet. Place 1 slice eggplant in the middle of the dough round. Top with a tablespoon of tomato concasse, followed by a piece of the mozzarella cheese. Fold the dough over and seal using the back of a fork. Whisk the egg with a little water and brush the empanadas. Sprinkle a little dried oregano and the Parmesan on the tops. Bake until golden, about 15 minutes. \nPuree the remaining tomato concasse; that'll be your dipping sauce for the empanadas.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Vermentino, Gavi]" + }, + { + "recipe": "Blueberry Tarte\n1 sheet commercial or homemade puff pastry, slightly thawed\n3 pints blueberries\n1 tablespoon sugar\n1/4 cup brandy\n3 eggs\n1 1/2 cups light cream\nServing suggestions: Whipped cream, crème anglaise, or vanilla ice cream\nInstructions:\nPreheat the oven to 350 degrees F.\nRoll out the puff pastry to a uniform thickness. Cut out 4 rounds about 7 inches across. Fit the puff pastry into the tart shells. Trim the excess pastry, line the tart shells with aluminum foil, and weight the pastry with pie weights or rice. Bake the shells until golden brown at the edges, about 15 minutes. Remove the weights and foil and bake until the bottom of the shells are dry, 3 to 5 minutes. Set the tarts aside to cool.\nReduce the oven temperature to 350 degrees F.\nIn a small bowl, combine the blueberries, sugar, and 1 tablespoon of brandy. Spoon the blueberries into the tart shells.\nIn a medium bowl, beat the eggs with the cream and the remaining brandy. Spoon the custard over the blueberries. (Keep in mind that the custard will expand slightly as it cooks so fill the shells to just below the crust edge.)\nBake the tarts until the custard is set and lightly browned, approximately 25 to 30 minutes. Serve the tarts with whipped cream, creme anglaise or vanilla ice cream.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]" + }, + { + "recipe": "Pane, Zucchero, Vino\n6 slices bread\n1 cup red wine\n1/4 cup sugar\nInstructions:\nDrizzle your bread with the wine, and then sprinkle evenly with the sugar.\n", + "wine_type": "[Barolo, Barbaresco, Chianti, Rioja]" + }, + { + "recipe": "Monty's Key Lime Pie\n8 ounces graham crackers, crushed\n4 ounces granulated sugar \n1 teaspoon ground cinnamon \n1 stick (8 tablespoons) unsalted butter, melted \n7 large egg yolks \n28 ounces sweetened condensed milk \n2/3 cup freshly squeezed key lime juice \n1 teaspoon cornstarch \nInstructions:\nFor the crust: Combine the graham cracker crumbs, sugar and cinnamon in the bowl of an electric mixer. Mix on low, slowly adding the melted butter. Mix for 1 minute.\nRemove from the mixer and, with your hands, press into an 8-inch pie plate to form a pie shell. Cool in the refrigerator for 30 minutes.\nPreheat the oven to 250 degrees F.\nWhip the egg yolks in the bowl of an eclectic mixer until just stiff, then add the sweetened condensed milk. Whip for 2 more minutes.\nIn a small bowl, whisk together the lime juice and cornstarch, making sure not leave any lumps: The mixture should be nice and smooth. Fold the lime mixture into the egg yolk mixture. Pour the mixture into the pie shell.\nBake until set, about 30 minutes.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" + }, + { + "recipe": "Mini Corn Cakes with Avocado and Tomatoes\n4 ripe avocadoes, diced\n2 limes, juiced\n1 tablespoon Asian chile paste (sambaal oeleck)\n1 bunch fresh cilantro, chopped\n1 clove garlic, smashed and finely chopped\nKosher salt\n24 cherry tomatoes, halved\nExtra-virgin olive oil\n1 stick butter\n8 tablespoons cornmeal\n2 cups all-purpose flour\n1 teaspoon baking powder\n1 teaspoon kosher salt\n4 eggs, whisked in a bowl\n1 cup milk\n2 cups frozen corn, defrosted\nExtra-virgin olive oil\nInstructions:\nFor the avocadoes and tomatoes: Slice the avocadoes in half lengthwise. Carefully remove the pit. Using a spoon, scoop out the flesh from the skin and then dice.\nIn a large bowl, toss the avocadoes with the lime juice, chile paste, cilantro, garlic, and salt. Taste to make sure it is delicious and well seasoned. Cover with plastic and let sit.\nToss the cherry tomatoes with olive oil and season with salt. Taste to makes sure they are delicious. Cover and let sit.\nFor the corn cakes: Melt the butter in a small saucepan over low heat. Combine the cornmeal, flour, baking powder, and salt in a large bowl. Stir to combine. Make a hole in the center of the dry ingredients and add the eggs, milk, and melted butter. Stir until just combined. Add in the corn kernels and stir to combine.\nCoat a cast iron pan with olive oil and bring to a medium-high heat. Spoon the batter into the pan the size of half dollars. When the sides of the cakes have set and the bottom is lightly browned, turn the cakes over and cook on the other side.\nRemove the cakes and top with some avocado and a tomato half.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Grüner Veltliner]\n\n" + }, + { + "recipe": "Brain Cupcakes\n1/3 cup butter, softened\n3/4 cup sugar \n2 large eggs plus 1 egg white \n1 teaspoon vanilla extract\n1 1/2 cups cake flour \n2 teaspoons baking powder \n1/4 teaspoon kosher salt \n1/2 cup milk \nPink candy goo (or cherry or strawberry jam), for filling\n1 recipe American Buttercream, recipe follows\nRed, yellow and black food coloring \n2 tablespoons red piping gel \n4 sticks (1 pound) butter, softened\n6 cups powdered sugar \n1 to 2 teaspoons pure vanilla extract (or any other flavor you want), optional \nPinch of kosher salt \n1/4 cup whole milk \nInstructions:\nFor the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.\nIn the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar for about 2 minutes, until light and fluffy. Add the eggs one at a time, beating after each addition. Beat in the egg white, scraping the sides of the bowl as you go. Add the vanilla and beat on medium-high speed for about 1 minute.\nIn a separate medium bowl, whisk the flour, baking powder and salt. Mix the flour mixture and the milk into the egg mixture in three parts¿flour-milk-flour, taking care to scrape down the sides as you go, and incorporating each addition well. Mix until smooth.\nDivide the batter evenly between the muffin cups using an ice-cream scoop--the batter should come about three-quarters of the way up the sides. Bake until a toothpick inserted in the center comes out clean, 15 to 16 minutes.\nLet the cupcakes cool in the pans on a wire rack for 10 to 15 minutes. Then remove from the pan to the rack to cool completely.\nFor the filling and decoration: Use a cupcake corer to hollow out the center of the cupcakes, saving the tops; then fill with a couple tablespoons of candy goo. Slice the top off of the plug you removed from the cupcake and place back in the hole to seal in the filling. Use a couple of drops of red food coloring and the smallest amount of yellow and black to color your frosting. Frost the tops of cupcakes with a thin layer of buttercream. Place the remaining buttercream into a pastry bag fitting with a medium round tip. Pipe squiggles around the top of the cupcakes, creating two hemispheres of the brain. Thin the red piping gel with a teaspoon of water and use a spoon to drizzle over top of the brain to get into crevices.\nIn the bowl of a stand mixer fitted with the whisk attachment, combine all the ingredients. Whip the mixture on low speed for a while. When the sugar is incorporated, turn the mixer speed up and whip until the buttercream is smooth and looks right to you. If it's too cold, persuade it with a blowtorch if you have one. If it's too wet, add a bit more powdered sugar. If it's too stiff, add a bit more butter. Be sure to scrape the sides of the bowl once or twice to make sure everything is combined.\nUse immediately, or store in an airtight container at room temperature for 24 hours or in the fridge for up to 2 weeks. Rewhip cold buttercream before using it.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" + }, + { + "recipe": "Big Chocolate Birthday Cake\n4 sticks butter, plus more for greasing\n8 heaping tablespoons cocoa, plus more for dusting\n4 cups all-purpose flour\n4 cups sugar\n1/2 teaspoon salt\n2 cups boiling water\n1 cup buttermilk\n2 teaspoons baking soda\n2 teaspoons vanilla extract\n4 whole eggs, beaten\n3 cups heavy cream\n24 ounces semisweet chocolate, broken into pieces\n2 teaspoons vanilla extract\nInstructions:\nFor the cake: Preheat the oven to 350 degrees F. Heavily grease and dust with cocoa four 9-inch round cake pans.\nIn a mixing bowl, combine the flour, sugar and salt.\nIn a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool.\nCombine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture.\nDivide the batter among the prepared cake pans and bake for 20 minutes.\nCool completely before icing. Refrigerate the layers after cooling for best results.\nFor the frosting: Heat the cream until very hot, and then pour over the chocolate pieces. Stir to completely melt, and then pour into the bowl of an electric mixer. Refrigerate to cool.\nOnce completely cooled, add the vanilla and beat with an electric mixer until light and airy.\nFrost the cake in between each layer, on the top and around the sides.\n", + "wine_type": "[Chardonnay, Merlot, Cabernet Sauvignon, Pinotage]\n\n" + }, + { + "recipe": "Canadian Bacon, Egg and Cheese Sliders\nCooking spray\n6 large eggs\n1/3 cup half-and-half\nKosher salt\n6 slices Canadian bacon\n2 tablespoons unsalted butter, at room temperature\n12 slider or sweet Hawaiian rolls, split\n3 slices cheddar cheese, each cut into 4 squares\nStrawberries and grapes, for serving\nInstructions:\nPreheat the oven to 350˚ F. Lightly coat an 8-inch square baking dish with cooking spray. Whisk the eggs, half-and-half and 1/2 teaspoon salt in a medium bowl. Pour into the pan and bake until puffed and set, 16 to 18 minutes. Let cool slightly.\nMeanwhile, heat a large skillet over medium heat and coat with cooking spray. Add the Canadian bacon and cook, flipping, until browned, about 1 minute per side. Remove to a cutting board and cut each slice into 4 pieces.\nSpread the butter on the cut sides of the rolls. Slice the baked eggs into 12 small pieces and lift out of the pan with a spatula; place one on each roll bottom. Top each with a piece of cheese, 2 pieces Canadian bacon and the roll tops. Thread strawberries and grapes onto skewers and serve with the sliders.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rosé]" + }, + { + "recipe": "Easy Antipasti Pizza\n4 ounces thinly sliced capicola, torn into bite-size pieces\n1/2 cup pepperoncini (about 18), stemmed and roughly chopped\n4 medium ripe tomatoes (about 1 1/2 pounds), diced\nKosher salt\nTwo 10-ounce tubes prepared pizza dough\nExtra-virgin olive oil, for brushing\n1 cup shredded part-skim mozzarella\n6 ounces feta cheese, crumbled\n1 tablespoon fresh oregano, chopped\nCrushed red pepper, for sprinkling\nInstructions:\nPreheat the oven to 425 degrees F. Line the bottom side of 2 baking sheets with parchment paper.\nMix together the capicola, pepperoncini and tomatoes in a medium bowl; season with salt.\nUnroll 1 tube of the dough on a work surface and gently stretch into an 11-by-16-inch rectangle. Transfer to one of the prepared baking sheets. Repeat with the remaining tube of dough.\nBrush each piece of dough generously with olive oil and sprinkle both the mozzarella and feta cheeses evenly on top. Scatter the tomato mixture evenly over each crust, holding back any juices so the crusts will not get soggy. Bake until the bottom of each pizza is brown and crust is crisp, 15 to 18 minutes. Sprinkle the oregano and crushed red pepper over the pizzas and serve.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" + }, + { + "recipe": "Mardi Gras Salad\n1 head of Boston or iceberg lettuce\n1 cup of petit peas\n4 oz. French-style green beans\n2 stalks of celery\n1 green bell pepper\n1 red pimento pepper, chopped\n1/2-lb. of asparagus, steamed\nlight shallot vinaigrette\nInstructions:\nChop lettuce leaves, green beans, celery stalks, green bell pepper, red pimento pepper and asparagus. Toss all vegetables together with shallot vinaigrette to taste. Add lettuce, and toss with your favorite vinaigrette.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rosé]" + }, + { + "recipe": "Two-Potato Salad\n4 strips thick-sliced smoked bacon\n1 pound sweet potatoes, peeled and cut into 1-inch cubes\n1 pound Yukon gold potatoes, peeled and cut into 1-inch cubes\n1 teaspoon kosher salt, plus more for seasoning\n4 scallions, finely chopped\n2 celery stalks, finely chopped\n2 serrano chiles, stemmed, seeded and minced\n1/2 cup plus 2 tablespoons mayonnaise\n2 tablespoons Creole mustard\n1 tablespoon finely chopped fresh tarragon leaves\nFreshly ground black pepper\n6 ounces arugula\nInstructions:\nFry the bacon in a large skillet over medium heat until crisp and browned. Transfer the bacon to a plate lined with paper towels. When cool crumble and set aside.\nPut the sweet potatoes and Yukon gold potatoes in 2 separate saucepans. Cover the potatoes with water (by 2-inches), add 1/2 teaspoon salt to each pot, and bring the pots to a boil over medium-high heat. Reduce the heat, and simmer the potatoes until they are just cooked through and tender. The sweet potatoes will cook in about 15 minutes, and the Yukon gold potatoes should be finished in about 12 minutes. Drain the potatoes, and allow them to cool.\nCombine the potatoes, scallions, celery, and serrano chiles in a large bowl. Add the mayonnaise, mustard, tarragon, salt and pepper, to taste. Toss to combine. Taste for seasoning, and add more salt or pepper, if needed. Toss the potato salad with the arugula, and serve on a large platter, garnished with the crumbled bacon.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Coquille Saint-Jacques\n2 tablespoons butter\n2 teaspoons chopped shallots\n2 teaspoons chopped garlic\n12 medium clams\n18 black mussels\nSalt and freshly ground black pepper\n1 cup white wine\n3 tablespoons olive oil\n12 medium shrimp\n6 sea scallops\n8 ounces white mushrooms, sliced\n3 tablespoons butter\n3 tablespoons flour\n1 lemon\n1 quart fumet (fish stock)\n1 pint heavy cream\n1 cup bread crumbs\n4 teaspoons parsley, chopped\nInstructions:\nIn a frying pan over medium high heat, add butter, shallots and garlic. Sweat the garlic and shallots until they become translucent. Add the clams and mussels and toss everything together. Season with salt and pepper. Deglaze the frying pan with white wine, cover with a lid and let cook until the mussels and clams start to open. Strain mussels and clams and set aside, reserving the liquid (it will be used to make the veloute).\nIn a frying pan, add 2 tablespoons of the olive oil and heat the pan until it is smoking hot. Season the shrimp and scallops with salt and pepper. Carefully place the scallops in the pan and sear, until golden brown on both sides. Remove from the pan and set aside. Add the shrimp to the same pan and saute until cooked through, about 4 minutes. Remove from the pan and set aside.\nIn the same frying pan, add the remaining 1 tablespoon olive oil and let it get hot. Add the mushrooms and saute until they are cooked and most of their liquid is released. Season with salt and pepper. Remove the mushrooms from the pan and set aside.\nPreheat the broiler.\nTo make the veloute: In a saute pan melt butter and add flour until both mix evenly together. Let cook for a few minutes on light heat until the mixture resembles pancake batter. Take the pan you used to cook the shrimps and scallops and deglaze it with the liquid you saved from the mussels and clams and squeeze in the lemon. Add the fumet and let reduce. Add the cream and again let reduce over medium heat. Add the butter flour mixture and stir until everything starts to thicken. Season with salt and pepper and set aside.\nRemove the shells of the mussels and clams. Cut the scallops in 4 and remove any shell that is still on the shrimp. Add the mushrooms, scallops, shrimp, mussels, and clams to the veloute and stir everything with a spoon. Fill the baking shells or bowls with the seafood veloute and sprinkle the top with bread crumbs and parsley. Place under a broiler until the top becomes golden brown. Place the hot dish onto another plate to serve.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rosé]\n\n" + }, + { + "recipe": "Sour Cream Chocolate Chip Nut Loaf\nButter, for greasing the pan\n1/2 cup sugar\n1 1/2 teaspoons ground cinnamon\n2 eggs\n2/3 cup sugar\n1/2 teaspoon pure vanilla extract\n1 1/2 cups all-purpose flour\n1 1/4 teaspoon baking powder\n1 1/4 teaspoons baking soda\n1 teaspoon salt\n1/2 cup (1 stick) butter, melted\n1 1/3 cups sour cream\n3/4 cup semisweet chocolate chips\n3/4 cups roughly chopped walnuts\nInstructions:\nPreheat the oven to 375 degrees F. Butter a 9-by-5-inch standard loaf pan.\nMake the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon\nMake the batter: In a large bowl, using an electric mixer at medium speed, beat the eggs until frothy, about 3 minutes. Add the sugar and vanilla, beating until smooth. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.\nAdd the melted butter and sour cream to the egg-and-sugar mixture; beat until well combined. At low speed, add the dry mixture to the wet mixture a spoonful at a time, beating just until smooth. Fold in the chocolate chips.\nSpread half of the batter in the prepared pan and sprinkle evenly with about two-thirds of the cinnamon sugar. Sprinkle with the walnuts. Top with the remaining batter, spreading evenly, then sprinkle with the remaining cinnamon sugar.\nBake for 50 to 55 minutes or until a knife or skewer inserted in the center comes out clean.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]\n\n" + }, + { + "recipe": "Beer and Chipotle-Battered Fish Tacos\n2 ounces canned chipotle peppers\n2 eggs\n2 cups beer (recommended: Tecate or other pale beer)\n2 cups all-purpose flour\n2 tablespoons cornstarch\n2 teaspoons baking powder\n2 teaspoons gray salt\nFreshly ground black pepper\n3 cups sour cream\n1 1/2 bunches cilantro, chopped\n2 tablespoons lime juice, plus 6 limes, cut in wedges\n1 teaspoon gray salt\nCorn oil, for frying\n3 tomatoes, small diced\n12 red radishes, thinly sliced\n24 corn tortillas\n1 1/2 pounds cod or other whitefish cut into 1-ounce strips\n2 recipes Todd's Slaw, recipe follows\n1 head green cabbage\n1 large red onion\n1 cup cider vinegar\n1 cup sugar\n1 cup olive oil\n1 tablespoon toasted caraway seed\nSalt and freshly ground black pepper\n2 bunches scallions (green parts only), for garnish\nInstructions:\nPreheat oven to 300 degrees F. \nTo make the batter: \nPuree the chipotles and egg together in a blender. When well blended transfer to a bowl and whisk in the beer. In a separate mixing bowl combine the flour, cornstarch, baking powder, and salt. Add the egg mixture to the flour mixture, whisking well to prevent clumps. Add freshly ground pepper. Set the batter aside while preparing the other ingredients. \nFor the fish tacos:\nIn a small mixing bowl mix together the sour cream, 2 tablespoons of the chopped cilantro, 2 tablespoons lime juice and 1 teaspoon gray salt, mix well and remove to a serving bowl. \nIn a large pot or skillet add corn oil about 1 to 2-inches deep. Over medium heat, heat the corn oil to 350 degrees F. \nOn a large serving plate arrange the tomatoes, lime wedges, chopped cilantro, and sliced radishes to garnish tacos. \nWrap the tortillas in aluminum foil and heat in the oven while frying the fish. \nWith your fingers dip the fish strips into the batter and carefully place in the hot oil. Fry until golden brown all over, about 2 minutes on each side. With a slotted spoon remove the fish to a paper towel. To assemble the tacos place 1 piece of the fried fish on a warm tortilla and garnish with tomatoes, chopped cilantro, radishes, and sour cream. Serve with lime wedges and Todd's Slaw.\nCore the cabbage and shave thinly. Peel the red onion, cut in half, and slice thin and mix well with the cabbage. \nBoil the cider vinegar and sugar together whisking to dissolve sugar. When hot combine with olive oil, caraway seeds, salt and pepper. Place cabbage and onions in a non-reactive baking dish and pour hot dressing over the top. Place another pan of equal size on top and place a weight on top to press the slaw. Refrigerate for 24 hours. Before serving add chopped scallions. \n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Red Wine Rice with Grapes\n1 3/4 cups dry red wine\n1 fresh bay leaf\n1 tablespoon extra-virgin olive oil\n1 cup white rice\n1 cup red or black seedless grapes, halved\nInstructions:\nBring red wine to a boil with bay leaf and olive oil, stir in white rice and reduce heat to a simmer. Cover the pot and cook for 15 minutes, stir in grapes, turn off heat and let stand 5 minutes.\n", + "wine_type": "[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" + }, + { + "recipe": "Crawfish and Dirty Rice\n1 tablespoon butter\n1 tablespoon olive oil\n1 onion, chopped\n2 cloves garlic, minced\n1/4 teaspoon ground cinnamon\n1/4 teaspoon ground cloves\n1/4 teaspoon ground ginger\n1/4 teaspoon cayenne pepper\n1 cup converted rice\n2 cups chicken broth\n1 cup cooked and de-veined crawfish, (shrimp are ok, if crawfish are unavailable)\n1/2 cup goat cheese\n1/4 cup chopped cilantro\n1 lemon, zested\n4 fresh poblanos, roasted on the grill or fire, peeled, seeded\nGoat Cheese Sauce, recipe follows\n1 cup soft goat cheese\n1 cup heavy cream or milk\nInstructions:\nHeat butter and oil in a large saucepan. Saute onion until translucent, and then add the garlic and spices. Add rice and cover with broth. Cover and simmer for 20 minutes.\nRemove rice mixture from the pan, place in a large bowl with crawfish and goat cheese. Add cilantro and lemon zest and incorporate all ingredients gently with a wooden spoon.\nFill the poblanos with the filling, trying not to break chile apart. Serve with Goat Cheese Sauce.\nHeat on low whisking constantly until comes together and coats the back of a spoon. Season with salt and pepper.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Chenin Blanc, Rosé]" + }, + { + "recipe": "Chocolate Macaroons\n3/4 cup (4 ounces) blanched slivered almonds\n1 1/4 cups sugar\n1 1/2 tablespoons Dutch process cocoa powder\n2 large egg whites\n3 tablespoons sugar\nWhole peeled almonds, for garnish\nInstructions:\nFreeze the almonds for 30 minutes, preheat the oven to 325 degrees and line 2 baking sheets with baking parchment\nIn a food processor, combine the almonds and the confectioners sugar and pulse on and off for 40 seconds, or until powdery. Add the cocoa powder and pulse very briefly just to mix.\nIn a large mixing bowl, beat the egg whites to very soft peaks and beat in the granulated sugar until the mixture is glossy, 1 minute, more. Sieve the almond-cocoa mixture over the egg whites and gently fold it in, being careful not to crush too much air out of the egg whites. Using a piping bag fitted with a 1/2-inch plain tip, pipe 1 1/2-inch circles of the mixture onto the parchment-lined baking sheets. Very gently poke a whole almond into the top of each one. Bake in the oven for 25 to 30 minutes, or until firm, turning the pans around halfway through the cooking time to cook them evenly. Transfer the sheets of paper onto damp tea towels and let stand for 5 minutes, then peel the macaroons off and finish cooling them on a rack. Serve at room temperature or store in an airtight tin, layered with sheets of waxed paper, for up to 2 weeks.\n", + "wine_type": "[Riesling, Moscato, Vin Santo, Tawny Port]" + }, + { + "recipe": "Beef Tartare, Endive and French Onion Dip\nOne 2-pound grass-fed hanger steak\n2 tablespoons extra-virgin olive oil \n1 teaspoon piment d'Espelette \n1 bunch chives, minced \nKosher salt and freshly ground black pepper \n1/2 pound Gruyere\nFrench Onion Dip: \n1 tablespoon olive oil\n3 medium yellow onions, thinly sliced \n1 cup sour cream \nKosher salt and freshly ground black pepper\n2 quarts canola oil\n2 medium yellow onions, thinly sliced \n2 cups buttermilk \n2 cups all-purpose flour \nKosher salt \n2 heads Belgian endive \nInstructions:\nFor the beef tartare: Finely chop the steak with a chef's knife. Add to a bowl along with the olive oil, piment d'Espelette, chives, salt and pepper. Mix well and set aside.\nFor the cheese: Finely grate the Gruyere using a rasp grater. Spread out on a rimmed baking sheet and allow to dry for 1 hour.\nFor the French onion dip: Add the olive oil to a medium skillet over medium heat, followed by the onions. Cook until brown and caramelized, stirring often and adding a few tablespoons of water if the skillet gets too dry, about 25 minutes. Cool the onions completely.\nPlace the onions in a blender along with the sour cream, salt and pepper. Blend until smooth. Set aside.\nFor the crispy onions: Heat the canola oil to 375 degrees F in a large Dutch oven.\nAdd the sliced onions and buttermilk to a bowl and soak for 5 minutes. Add the flour to a second bowl, then use a spider to remove the onions from the buttermilk and toss them in the flour, coating them well. Fry in batches until golden brown and crispy, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt.\nPlace the beef tartare loosely on a platter. Spoon the onion dip on the side. Garnish with the crispy onions. Sprinkle with the dried Gruyere. Cut the endive into individual leaves for scooping and serve on the side.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]\n\n" + }, + { + "recipe": "Black Bean Soup\n1 pound black beans, picked over, rinsed and drained\n2 tablespoons unsalted butter or oil\n1 cup finely chopped onion\n1/2 cup finely chopped celery\n1/2 cup finely chopped carrot\n3 cloves minced garlic\n1 teaspoon minced fresh thyme\n2 large smoked ham hocks, about 1-1/2 pounds\n9 cups water or homemade chicken stock\nKosher salt and freshly ground pepper\n1/2 cup dry sherry\nOptional serving garnishes: Sour cream or creme fraiche, finely chopped hard cooked egg, or 1 minced scallion\nInstructions:\nPut the beans in a large saucepan and cover with cold water by 2-inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover and set aside for 1 hour. Drain and reserve. \nIn a large soup pot heat the butter or oil over medium heat. Add the onions, celery and carrots, and saute until wilted and golden, about 10 minutes. Add the garlic and thyme and saute for 3 minutes more. Add the beans, hocks, water or stock, and bring to a simmer. Cover, adjust the heat to maintain a gentle simmer, cook until beans and meat are tender, about 1-1/2 hours. \n Turn the soup off. Remove the hocks from the soup, set aside to cool. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into small cubes and reserve. Puree the soup, with an immersion blender or in batches in a blender. Simmer the soup with the reserved meat. Season with salt and pepper to taste and add the sherry. To serve, divide the soup among warmed bowls, and top with one or more of the garnishes, if desired.\n", + "wine_type": "[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" + }, + { + "recipe": "Banana Pepper Ketchup\n1 cup ketchup\n1/4 cup diced banana peppers \nInstructions:\nPut the ketchup and banana peppers in a bowl and mix it up!\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Venison and Black Bean Chili with Toasted Cumin Creme Fraiche and White Cheddar Cornbread\n1/4 cup olive oil\n2 pounds venison shoulder, cut into 1/2-inch cubes\nSalt and freshly ground pepper\n1 large red onion, finely diced\n4 cloves garlic, finely chopped\n3 tablespoons ancho chile powder\n1 tablespoon pasilla chile powder\n1 tablespoon ground cumin\n1 bottle dark beer\n5 cups homemade chicken stock, or low sodium canned or water\n1 (16-ounce) can chopped tomatoes, drained and pureed\n1 tablespoon chipotle pepper puree\n1 tablespoon honey\n2 cups cooked or canned black beans, rinsed and drained\n2 tablespoons fresh lime juice\nToasted Cumin Crema, recipe follows\nWhite Cheddar Cornbread, recipe follows\n1 tablespoon cumin seed\n1 cup creme fraiche or Mexican crema\nSalt and freshly ground pepper\n1/2 pound (2 sticks) unsalted butter, at room temperature\n2 cups coarsely ground white cornmeal\n2 cups all-purpose flour\n2 tablespoons baking powder\n2 large eggs, lightly beaten\n1 teaspoon salt\n2 2/3 cups buttermilk\n3/4 cup finely grated white cheddar\n1 tablespoon honey\nInstructions:\nHeat oil in a large Dutch oven over high heat. Season the venison with salt and pepper, and saute until browned on all sides. Remove the meat to a plate and remove all but 3 tablespoons of the fat from the pan.\nAdd the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the venison to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.\nServe with a dollop of Toasted Cumin Crema and a square White Cheddar Corn Bread.\nPlace the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.\nPreheat oven to 400 degrees F.\nIn a food processor, combine the butter, cornmeal, flour, baking powder, eggs, and salt. Process 20 to 30 seconds, until just mixed, fold in the cheese. You may have to do this in 2 batches. Pour in the buttermilk, cheese, and honey, and process for 20 seconds more. Pour into a buttered 12 by 12-inch pan, and bake for 40 to 45 minutes, until firm to the touch and golden. Cut into squares.\n", + "wine_type": "[Pinot Noir, Barbera, Tempranillo, Garnacha]\n\n" + }, + { + "recipe": "Cheesy Crab Bites\n1 quart neutral oil\n1 cup shredded mozzarella\nOne 4-ounce block cream cheese, softened \n1/2 tablespoon garlic salt \nPinch crushed red pepper flakes \nAll-purpose flour, for dusting\nOne 13.8-ounce tube prepared pizza dough \n1/2 cup cooked crabmeat \nFresh parsley, for garnish \nInstructions:\nPour the oil into a large heavy-bottomed pot fitted with a deep-frying thermometer.\nCombine the mozzarella, cream cheese, garlic salt and crushed red pepper in a food processor. Pulse until a thick paste is formed, about 30 seconds. Set aside.\nOn a lightly floured surface, roll the pizza dough to form a 16-by-12-inch rectangle. Use a 3-inch round cutter to cut out 10 to 12 rounds of dough. Use your fingertips to gently stretch each round of dough into a 4-inch circle. Top a round of dough (slightly off-center) with 1 heaping teaspoon of the cheese mixture and 1 teaspoon crabmeat. Fold the dough in half over the filling to create a half-moon. Press the edges together to seal the pocket and crimp with the prongs of a fork. (See Cook's Note.) Repeat this process with the remaining circles and filling.\nPreheat the vegetable oil to 350 degrees F and line a plate with paper towels.\nWorking in batches, carefully lay the pizza pockets in the hot oil. Fry until deeply golden brown, 1 to 1 1/2 minute on each side. Remove from the hot oil to the lined plate to cool slightly.\nGarnish with fresh parsley.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Chocolate White Chocolate Chunk Cookies\n1/2 pound unsalted butter, at room temperature\n1 cup light brown sugar, packed\n1 cup granulated sugar\n2 teaspoons pure vanilla extract\n2 extra-large eggs at room temperature\n2/3 cup good unsweetened cocoa\n2 cups flour\n1 teaspoon baking soda\n1 teaspoon kosher salt\n1 1/2 pounds good white chocolate, coarsely chopped\nInstructions:\nPreheat the oven to 350 degrees F. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.;\nNote: This recipe has been updated and may differ from what was originally published or broadcast.\n", + "wine_type": "[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" + }, + { + "recipe": "Herring Sandwiches\n4 thin pickled herring fillets (about 3/4-pound), cut into 1/2-inch pieces\n1 small potato, peeled, boiled, cut into 1/4-inch cubes\n1/4 cup finely chopped onion\n2 tablespoons finely chopped dill pickle\n1 small apple, peeled, cored, cut into 1/4-inch cubes\n2 tablespoons mayonnaise\nSalt and freshly ground black pepper\n1/2 stick butter, room temperature\n6 thin slices black bread, halved\nGreen leaf lettuce\nInstructions:\nPlace herring pieces, potato, onion, pickle, apple and mayonnaise in a bowl and mix to combine. Add mayonnaise and mix well. Season to taste with salt and pepper.\nSpread about 1 teaspoon of butter on each bread half. Top with a lettuce leaf, then with the herring mixture.\n", + "wine_type": "[Riesling, Sauvignon Blanc, Grüner Veltliner, Albariño]" + }, + { + "recipe": "Pineapple Chicken Tacos\n2 tablespoons vegetable oil\n6 boneless, skinless chicken thighs \nKosher salt and freshly ground black pepper \n4 scallions, thinly sliced\n2 cloves garlic, minced \nOne 6-ounce can 100% pure pineapple juice \n1/4 cup hot sauce \n2 tablespoons honey \n4 small flour tortillas \n12 ounces broccoli slaw\n1/2 cup mayonnaise\n2 to 3 tablespoons chipotle sauce \n1 lime, zested and juiced \n1/2 cup thinly sliced pineapple wedges\n1/2 cup fresh cilantro leaves \nServing suggestions: tortilla chips and salsa\nInstructions:\nPreheat the oven to 400 degrees F.\nAdd the vegetable oil to a large skillet set over medium-high heat. Add the chicken, season with a pinch of salt and pepper and cook, turning halfway through, 2 to 3 minutes. Add the scallions and garlic and continue to cook for another minute.\nIn a liquid measuring cup, whisk together the pineapple juice, hot sauce and honey. Add the liquid to the skillet, bring to a simmer and cook for 5 to 7 minutes.\nMeanwhile, shingle the tortillas on a baking sheet and warm them in the oven for 5 minutes.\nPut the broccoli slaw in a large bowl. In a separate bowl, mix the mayo, chipotle sauce, lime zest and half of the lime juice. Add the dressing to the slaw and toss. Taste and adjust the seasoning with salt, pepper and additional lime juice if needed.\nRemove the chicken to a cutting board. Lower the heat under the skillet and continue to reduce the remaining juices to a syrup consistency. Slice the chicken.\nTo build the tacos, place the tortillas flat on a plate, add the sliced chicken down the middle and spoon on some of the reduced sauce from the skillet. Top with the pineapple, slaw and cilantro. Serve alongside chips and salsa.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" + }, + { + "recipe": "Cajun Surf and Turf Pasta\n1 pound fettuccine\n1 pound rib eye steak, cut into bite-size pieces \n1/2 pound large shrimp, peeled and deveined \n3 teaspoons Cajun seasoning \nKosher salt and freshly ground black pepper \n2 tablespoons salted butter \n2 tablespoons olive oil \n1 green bell pepper, sliced \n1 red bell pepper, sliced \n1 small red onion, sliced \n1 cup halved cherry tomatoes \n3 cloves garlic, minced \n2 cups chicken stock \n1/2 cup white wine \n1 cup heavy cream \n3 to 4 dashes Worcestershire sauce \nCayenne or hot sauce, to taste \n2 scallions, sliced\n2 tablespoons chopped fresh parsley\nInstructions:\nCook the fettucine according to the package instructions, then drain and set aside.\nSprinkle the steak and shrimp with 1 teaspoon each of the Cajun seasoning, along with a pinch of salt and pepper. Toss to coat.\nHeat the butter and olive oil in a large cast-iron skillet over medium-high heat. When the butter has melted and the oil is hot, add the steak and shrimp and cook until the steak has browned on all sides and the shrimp are opaque and almost cooked through, about 3 minutes. Remove the steak and shrimp to a plate with a slotted spoon.\nAdd the bell peppers and onion to the same skillet, then sprinkle over the remaining teaspoon Cajun seasoning. Cook until the veggies begin to blacken, 1 to 2 minutes. Add the tomatoes and garlic, then stir gently for an additional 30 seconds. Add the chicken stock and wine, stirring to release all the flavors from the bottom of the skillet. Allow to cook for a couple minutes, then reduce the heat slightly. Add the cream, Worcestershire sauce and hot sauce, then continue to cook until the sauce has started to thicken. Taste and adjust the seasonings as needed.\nAdd the steak and shrimp back to the skillet along with any juices left on the plate, then stir. Add the fettuccine and toss to combine.\nGarnish the skillet with the scallions and parsley, then serve and enjoy.\n", + "wine_type": "[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Grigio]\n\n" + }, + { + "recipe": "Holyfield's New South Grill Cat Fish\n1 (2 1/2 to 3 1/2 pounds) fresh whole catfish\nSalt and pepper\n2 pounds rice flour\n1 pound all-purpose flour\n1/2 pound cornstarch\n4 tablespoons five-spice powder\n2 teaspoons garlic powder\nSalt and pepper, to taste\n2 1/2 cups soy sauce\n2 tablespoons chopped cilantro\n1 teaspoon minced garlic\n1 teaspoon minced ginger\n1 tablespoon chile-garlic sauce\n1/3 cup lime juice\n2 tablespoons hoisin sauce\n2 teaspoon honey\n1 teaspoon ground chile\n3/4 cup pickled ginger juice or seasoned rice vinegar\n1 medium carrot, peeled\n1 medium beet, peeled\n2 tablespoons sesame oil\n1 large red tomato\n1/4 cup scallions, finely sliced\n1 tablespoon pickled ginger\n1 tablespoon toasted white and black sesame seeds\nInstructions:\nClean and wash the catfish, rinsing thoroughly. Using a sharp knife, partially fillet both sides of the catfish as follows: cut straight into the fillet until the bone stops the knife, then turn the knife in and cut along the bone for about 2 inches, leaving a loose flap of fillet. Make as many of these incisions as it takes to cover both sides of the fish. Season fish and set aside.\nCombine dredging flour ingredients on a large plate and mix thoroughly. Set aside.\nCombine sauce ingredients in a mixing bowl and whisk together to blend. Set aside.\nUsing a turning slicer, cut the carrot and beet into long strands. Rinse out the beet. Strain and add to carrot and drizzle with sesame oil. Peel, seed and cut tomatoes into large dice and set aside.\nSet fryer to 350 degrees. Dredge catfish in the flour. Shake off excess flour. Place catfish in a fryer basket, folding in the tail so that it curls away from the fish. Cook for about 12 minutes. To check doneness, lift one of the flaps cut in the fillet. If it comes clean off the bone, the fish is cooked. Allow fish to rest for a couple of minutes and transfer to a platter. Using a knife, cut through each flap and dislodge each from the carcass -- thereby finishing the filleting process. Ladle sauce over the entire fish. Sprinkle diced tomatoes and scallions. Put a dollop of pickled ginger on the nose and garnish with beet and carrot noodles as well as toasted sesame seeds. Serve immediately.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" + }, + { + "recipe": "Chicken Kiev with Bacon and Asparagus\n8 strips bacon\n12 asparagus tips (top 2 inches only)\n4 large skinless, boneless chicken breasts, tendons removed\n1 cup all-purpose flour\n2 eggs, beaten\n2 cups bread crumbs (coarse if possible)\n5 tablespoons butter\nSalt and pepper\nInstructions:\nIn a frying pan, cook bacon until almost crispy.\nSteam asparagus tips for 3 minutes.\nUsing a mallet, or other blunt instrument (the kind you keep beside your bed to ward off mad burglars), flatten chicken breasts by placing them, 1 at a time, between 2 sheets of wax paper or plastic wrap, and pound to 1/4-inch thickness.\nPreheat oven to 350 degrees F.\nIn 3 separate bowls place: flour, eggs, beaten and bread crumbs. Line the 3 bowls in a row.\nComplete the following procedure for each portion:\nTake 1 flattened chicken breast, season with salt and pepper. Lay 2 strips of bacon side by side, on the top side of the chicken breast. Place 3 asparagus tips crosswise at 1 end and top with 1 tablespoon butter.\nStarting at the end with the asparagus, roll up chicken like a carpet around the bacon, butter and asparagus, and tuck in the loose ends underneath.\nDip rolled chicken in the flour, then the egg, and then the bread crumbs, covering thoroughly at each step. Place in a shallow pan with the seam on the bottom. Place 1/4 tablespoon butter on top of each piece of chicken. Bake for approximately 20 minutes, or until cooked throughout. Towards the end, baste with pan drippings.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" + }, + { + "recipe": "Apple-Almond-Coconut Quick Bread with Lemon Glaze\n1/2 cup (8 tablespoons) melted unsalted butter or vegetable oil, plus more melted butter for brushing the pan\n1 1/4 cups all-purpose flour (see Cook?s Note)\n3/4 cup granulated sugar\n1 teaspoon baking powder\n1 teaspoon kosher salt\n1/2 teaspoon baking soda\n1/2 teaspoon ground cinnamon\n1/2 teaspoon freshly grated nutmeg\n1 cup shredded sweetened coconut\n3/4 cup chopped toasted almonds\n1/2 cup plain yogurt or sour cream\n1 teaspoon pure vanilla extract\n2 large eggs\n1 teaspoon grated lemon or orange zest, optional\n1 cup shredded apples, excess moisture squeezed out\n1 cup confectioners' sugar\n1 tablespoon milk\n1 teaspoon lemon zest plus 1 tablespoon lemon juice\nInstructions:\nPreheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.\nCombine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the coconut and almonds and toss together. Set aside.\nWhisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded apples. Fold this mixture into the dry ingredients until just incorporated.\nTransfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.\nWhisk together the confectioners' sugar, milk and lemon zest and juice in a small bowl.\nPour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]\n\n" + }, + { + "recipe": "Robalo Stuffed with Seafood\n8 pounds fish fillet, robalo, red snapper, or grouper, skin removed\n1/2 cup extra-virgin olive oil\n1/2 pound butter\n2 cups chopped onion\n12 1/2 cups chopped tomatoes\n1 3/4 cups olives\n1 1/3 cups diced jalapenos\n6 bay leaves\n3 teaspoons chopped Mexican thyme\n1/3 cup chopped parsley\n2 pounds cooked shrimp\n2 pounds cooked crabmeat\n2 pounds cooked octopus\n6 cups mayonnaise\nSalt and pepper\n1 sliced red bell pepper, for garnish\n1 bunch fresh parsley, leaves chopped, for garnish\n4 oranges, sliced, for garnish\nAluminum foil, to cover\nInstructions:\nOn an oiled shallow baking sheet, lay the fish fillets out, forming one large fillet.\nIn a very large saucepan, add olive oil and butter. When hot add onions, tomatoes, olives, jalapenos, bay leaves, thyme, and parsley. Add shrimp, crab, and octopus. Cook 10 minutes. Chill completely.\nPreheat oven to 350 degrees F.\nPlace stuffing down center of fish fillets, fold sides to cover filling. Cover with foil and bake for 10 minutes. Add layer of mayonnaise and broil 5 minutes. Season with salt and pepper.\nGarnish with sliced red bell peppers, parsley, and orange slices.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" + }, + { + "recipe": "40 Cloves and a Chicken\n1 whole chicken (broiler/fryer) cut into 8 pieces\n1/2 cup plus 2 tablespoons olive oil\n10 sprigs fresh thyme\n40 peeled cloves garlic\nSalt and pepper\nInstructions:\nPreheat oven to 350 degrees F.\nSeason chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.\nRemove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Bacon-Wrapped Cocktail Sausages\nVegetable oil, for frying\n1 12-ounce package mini smoked sausages (about 36), patted dry\n12 slices bacon, cut crosswise into thirds\n1/2 cup pineapple preserves\n1/2 cup barbecue sauce\nInstructions:\nHeat 2 inches vegetable oil in a large wide pot over medium-high heat until a deep-fry thermometer registers 360˚. Wrap each sausage with a piece of bacon and secure with a toothpick.\nBring the preserves and barbecue sauce to a simmer in a small saucepan. Keep warm over low heat. \nSet a rack on a rimmed baking sheet. Working in batches, add the sausages to the hot oil and fry until the bacon is browned and crisp, 3 to 4 minutes. Remove to the prepared baking sheet using a slotted spoon. Return the oil to 360˚ between batches. \nRemove the toothpicks and toss the sausages with the pineapple barbecue sauce.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" + }, + { + "recipe": "Smoked Chile Potato Knishes\n3/4 cup vegetable oil\n3/4 cup water\n1/4 teaspoon ground cumin\n1/4 teaspoon turmeric\n1/2 teaspoon salt\n2 1/2 cups all-purpose flour\n2 pounds peeled baking potatoes, like russets\n1 large Spanish onion, minced (2 cups)\n3 tablespoons vegetable oil\n1 teaspoon ground cumin\n3 tablespoons pureed chipotle in adobo sauce\n1 pound pre-cooked kielbasa, cut into 1/4 inch dice\nInstructions:\nIn a mixer fitted with the paddle, combine the oil, water, cumin, turmeric, salt, and 1 1/2 cups flour. If necessary, add additional flour or water to make a soft dough. Form into 2 rectangles. Wrap in plastic and let rest at room temperature for 30 minutes. This is an oil-pastry called ail teig. \nPlace the potatoes in a pot of water and boil until fork-tender (25 minutes). Drain, rinse and mash. Meanwhile, saute the onions in the oil until golden and caramelized then add the ground cumin and let saute until aromatic. Mix onions into potatoes. In a blender, puree the chipotle. Add the chipotle and kielbasa to the potato mixture. Let cool. \nPreheat the oven to 375-degrees. Roll out the dough into 2 triangles, 1/8-inch thick each, about 10 by 15 inches. Spoon filling down the center, shaping into a squared-off log. Trim dough and wrap the filling, rolling the pastry so the seam is on the bottom. Alternatively, cut dough into 4 1/2-inch squares. Place 1/4 cup filling in the center of the squares. Fold up the corners and pinch to seal. Set seam side down, on a non-stick cookie sheet. Bake for 30 minutes, until golden.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" + }, + { + "recipe": "Shut Your Pie Hole Clams\n5 tablespoons butter\n1 1/4 cups thinly sliced green onions\n1 large shallot, finely chopped\n1 1/4 cups chopped fresh cilantro leaves\n1 cup dry vermouth\n1 cup dry white wine\n1 cup vegetable stock\n12 garlic cloves, finely chopped\n1 teaspoon Worcestershire sauce\n1/2 teaspoon dried crushed red pepper\n4 dozen littleneck clams, scrubbed\nSalt and freshly ground cracked black pepper\nInstructions:\nMelt 4 tablespoons butter in large pot over medium heat. Add green onions and shallot and cook 3 minutes. Add 1 cup chopped fresh cilantro and next 6 ingredients. Increase heat to high; bring mixture to boil. Add clams and cover pot. Cook until clams open, shaking pot often, about 7 minutes. Using slotted spoon, transfer clams to 6 soup bowls (discard any clams that do not open). Boil remaining liquid over high heat until slightly thickened, about 1 minute. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Pour sauce over clams. Sprinkle with remaining 1/4 cup chopped cilantro and serve.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Duck a l'Orange\n4 oranges, washed\n2 duck breasts, about 3/4 pound/375 g each\n1/4 cup/55 g sugar\n3 tablespoons red wine vinegar\n2/3 cup duck, chicken or veal stock\n2 tablespoons butter\nSalt and freshly ground pepper\nSquirt lemon juice\nInstructions:\nPrepare the oranges: Remove the peel from 2 oranges with a vegetable peeler. Cut the white pith off the back with a very sharp knife. Cut into julienne, and blanch three times in boiling water. Drain and rinse under cold water. Set aside. Squeeze the juice of those 2 oranges and reserve. Peel and cut the remaining 2 oranges into sections, draining their juice into the other juice, and set the sections aside. You now have one dish of blanched julienned orange zest, about 1 cup/250 ml orange juice, and a dish of orange sections.\nPrepare the duck breasts: Score the fat side of the breasts with a knife. Set them fat-side down in a pan over low heat and render the fat, about 10 minutes. Remove the duck and pour off the fat. Increase the heat in the pan and put the breasts back in skin-side down. Saute until done to your liking, or about 7 minutes on the fat side, then another 3 on the other. Remove to a carving board to rest, covering to keep warm.\nMake the sauce: Put the sugar and 1 tablespoon water in a saucepan, bring to a boil and cook until golden, about 3 minutes. Add the vinegar and orange juice. Reduce slightly. Now add the stock and the zests. Boil down to sauce consistency. Remove from the heat and whisk in the butter. Check the seasonings. Add the orange sections. Carve the duck breasts and arrange on a serving platter. Spoon over the sauce, and serve.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" + }, + { + "recipe": "Smoked Whitefish and Crayfish Salad\n24 crayfish tails, cooked\n1 cup smoked whitefish, meat only, flaked\n3/4 cup chopped mixed greens\n20 haricots verts (French green beans), trimmed, blanched\n2 tablespoons red wine vinegar\n1 tablespoon horseradish\n1 tablespoon chopped dill\n1/4 cup diced red onion\n1/2 cup low-fat sour cream\n1/2 cup non-fat yogurt\nSalt and black pepper\n1/2 cup diced celery\n1 cup English cucumbers, peeled and sliced into half moons\nInstructions:\nTo blanch the haricots verts, add beans to boiling, salted water for 20 seconds. Remove beans from boiling water and add to ice water to preserve coloring and prevent further cooking.\nIn a mixing bowl, combine the red wine vinegar, horseradish, dill, red onion, sour cream, and yogurt. Season with salt and pepper, to taste, and set aside.\nIn separate bowl, fold together the celery, cucumbers, haricots verts, crayfish, and whitefish. Combine the dressing with the crayfish vegetable mixture. Fold in mixed greens, season, and serve.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Skirt Steak Marinated with Roasted Tomato Salsa\n2 medium tomatoes (about 1 pound), cut into thick wedges\n1/2 large red onion, cut into thick wedges \n1 small or 1/2 large jalapeno \n1 small clove garlic, unpeeled \n1/2 cup packed fresh cilantro leaves \n1/2 tablespoon chopped canned chipotles in adobo (with some of the sauce), plus more to taste \n1/4 teaspoon kosher salt \n1/4 cup canola or other neutral oil \n1 1/2 pounds skirt steak\nKosher salt and freshly cracked black pepper\nKosher salt and freshly cracked black pepper \n2 large (or 4 small) heads romaine lettuce, halved lengthwise and cores left intact\n3 tablespoons olive oil\nKosher salt and freshly cracked black pepper\nKosher salt and freshly cracked black pepper \n1/4 cup fresh lemon juice (from about 2 lemons) \nInstructions:\nFor the roasted tomato salsa: Position a rack in the middle of the oven and preheat the oven to 450 degrees F. (Or prepare a grill for high heat.)\nLine a rimmed baking sheet with parchment paper. Place the tomatoes, onions, jalapeno and garlic on the parchment. Roast for 15 to 20 minutes, then remove the onions and garlic and set aside; peel the garlic. Return the baking sheet to the oven and roast the jalapeno and tomatoes until charred and soft, about 15 minutes more.\n(Or, if making on the grill, place the vegetables on a perforated pan or aluminum foil on the hot grill. Cook, covered and turning when necessary, until all the vegetables are evenly charred and soft. The tomatoes and jalapeno will take longer than the garlic and onions, so remove everything as it finishes cooking.)\nTransfer all the vegetables to a blender and add the cilantro, chipotles with adobo sauce and salt. Blend on medium speed until a uniform puree has formed. With the motor running, slowly add the oil until emulsified and completely incorporated. If the consistency of the salsa is too thick, add some water 1 tablespoon at a time until the desired consistency is achieved. Taste and adjust the seasonings, adding more chipotle if desired. Let cool before using, or transfer to an airtight container and refrigerate until needed. The salsa will keep for up to 1 week.\nFor the skirt steak: Season the steak on both sides with salt and pepper. Toss with some of the roasted tomato salsa and marinate, refrigerated, for at least 1 1/2 hours and up to overnight. Reserve the remaining salsa for serving.\nFor the grilled romaine: To clean the romaine, place the halves in a large bowl (or several bowls) filled with cold water. Swoosh the lettuce gently in the water and let it sit for 10 minutes--the dirt and grime will settle to the bottom of the bowl. Gently lift the lettuce out of the water and rinse the bowl. Repeat the cleaning process until the water remains clean after you've swished the leaves around in it. Gently pat the lettuce dry around and between the leaves to remove as much moisture as possible. Rinse and dry the bowl, and place the lettuce back in it. Season the lettuce with the olive oil and some salt and pepper, and gently toss to combine.\nPrepare a grill or grill pan for medium-high heat.\nRemove the steak from the marinade and let any excess marinade drip off. Grill 4 to 5 minutes per side for medium rare. Let rest for 5 to 7 minutes.\nPlace the romaine halves on the grill cut-side down and grill until well marked, about 2 minutes. Rotate the romaine 45 degrees and grill until well marked again, 2 minutes more. (If doing this on a grill pan, you may need to work in batches.)\nTransfer the romaine halves to a cutting board and chop them into 2-inch pieces. Place the romaine in a large bowl and toss with the lemon juice. Slice the steaks thin and serve with the reserved roasted tomato salsa and grilled romaine. Serve immediately.\n", + "wine_type": "[Syrah, Tempranillo, Garnacha, Barbera]" + }, + { + "recipe": "Corned Beef with Cabbage and Beets\n3-4 pound piece corned beef\n2 bay leaves\n1 tablespoon caraway seeds\n5 black peppercorns\n3 parsnips, peeled and cut into 3 \\ pieces\n5 carrots, peeled and cut into 3\\ pieces\n3 turnips, peeled and quartered\n2 onions quartered\n4 potatoes, peeled and quartered\n1/2 head cabbage, cut into wedges\n4 beets, boiled until tender, peeled and sliced\nInstructions:\nIn large heavy pot, combine corned beef, bay leaves, caraway seeds and peppercorns. Add water to cover and bring to a boil. Reduce heat and simmer for 2 hours. Remove the meat from the pot and reserve on a plate. Add parsnips, carrots, and turnips and simmer for 20 minutes. If necessary add more water to cover. Add onions and potatoes and simmer for another 20 minutes. Add cabbage and simmer for 10 minutes. Serve the warm, sliced meat with the broth, beets and vegetables.\n", + "wine_type": "[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" + }, + { + "recipe": "Gina's Super Bowl Punch\n1 liter vodka\nThree 12-ounce bottles beer (recommended: Corona)\nThree 6-ounce containers frozen limeade, thawed\nThree 1-liter bottles club soda\n3 limes, sliced into wheels\nIce, for serving\nLime wedges, for garnish\nInstructions:\nAdd the vodka, beer, limeade, and club soda to a large serving container and mix well. Add lime wheels and pour into tall tumblers filled with ice. Garnish each glass with a lime wedge and serve.\n", + "wine_type": "[Vodka, Corona, Sauvignon Blanc]" + }, + { + "recipe": "No-Bake Macaroni and Cheese\n1 large egg, lightly beaten\n1 (12-ounce) can evaporated low-fat milk\n1/4 to 1/2 teaspoon mustard powder\nPinch cayenne pepper\nFreshly grated nutmeg\n1 small garlic clove, finely grated\nKosher salt and freshly ground black pepper \n4 cups cauliflower florets (from 1/2 head cauliflower, about 12 ounces)\n4 cups medium pasta shells\n6 ounces coarsely grated 75 percent reduced-fat extra sharp cheddar (recommended: Cabot)\n2 tablespoons grated Parmesan\n2 ounces Neufchatel cheese\nToasted whole-wheat breadcrumbs for serving, optional\nInstructions:\nWhisk the egg, evaporated milk, mustard powder, cayenne, nutmeg, garlic, and salt and pepper to taste in a bowl; set aside.\nBring a large pot of salted water to a boil. Cook the cauliflower until tender and almost falling apart, 8 to 10 minutes. Remove with a slotted spoon or sieve. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving about 1/4 cup pasta water. Save the pot.\nPut the egg mixture and cheeses in the empty pot and cook over medium-low heat, whisking constantly, until the cheese melts and the sauce begins to thicken, about 6 minutes. Remove from the heat. Add the cauliflower and puree with an immersion blender until smooth and light. Stir in some of the reserved pasta water to adjust the creaminess of the sauce as needed. Add the pasta to the sauce and toss, season with salt and pepper. Serve, sprinkled with breadcrumbs if desired.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Green Beans with Tomatoes\n8 slices bacon, diced very small\n1 large onion, diced very small \n2 pounds green beans, trimmed and halved \n1 mounded tablespoon tomato paste \nThree 14.5-ounce cans whole tomatoes \nKosher salt and freshly ground black pepper\nCayenne pepper, as needed \nInstructions:\nAdd the bacon and onion to a large skillet over medium heat. Cook, stirring, until the bacon is beginning to crisp and the onions are golden, 5 to 7 minutes.\nIncrease the heat to medium high and add the green beans and tomato paste. Stir and allow to cook for a minute or two. Add the tomatoes, crushing them with your hands as you add them. Stir to combine. Season with salt, pepper and cayenne. Bring the mixture to a simmer and simmer until thickened and the beans are soft but still green, 5 to 7 minutes.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" + }, + { + "recipe": "Butternut Squash with Herb Salad\n1 3-ounce butternut squash, peeled and cut into 2-inch chunks\n1/4 cup extra-virgin olive oil\n4 1/4 teaspoons ras el hanout\nKosher salt and freshly ground black pepper\n2 cups torn fresh parsley\n1 tablespoon red wine vinegar\nInstructions:\nToss the butternut squash with 3 tablespoons olive oil and 4 teaspoons ras el hanout on a baking sheet; season with salt and pepper. Roast at 475˚ F until golden and tender, about 35 minutes. Transfer to a platter. Toss the parsley with the red wine vinegar and remaining 1 tablespoon olive oil and 1/4 teaspoon ras el hanout. Season with salt and pepper, then pile on top of the squash.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" + }, + { + "recipe": "Earl Campbell's Hot Link Gumbo\n2 cups bacon fat\n4 cups all-purpose flour\n1 pound unsalted butter\n1 pound celery, diced\n1 pound onions, diced\n8 ounces green bell peppers, diced\n8 ounces red bell peppers, diced\n2 pounds Earl Campbell's Hot Link Sausage\n5 quarts water\n3/4 cup clam base\n1/2 cup chili powder\n1/2 cup dried thyme\n1 tablespoon chicken base\n1 tablespoon hot sauce, such as Tabasco\n1/2 cup dried oregano\n2 tablespoons granulated garlic\n1 tablespoon paprika\n1 tablespoon cayenne\n1 bay leaf\n3 pounds frozen okra\n1 1/4 ounces gumbo file \nServing suggestions: steamed rice, soda crackers such as Saltines and Louisiana hot sauce.\nInstructions:\nStart by making the roux. In a heavy bottomed pan, preferably a cast-iron skillet, melt the bacon fat and stir in the flour. It's important to keep stirring this until it turns a deep dark brown. Usually about 30 minutes. Also remember once it is brown to remove it from the burner and it will continue to cook as the pan is still really hot.\nFor the gumbo: Melt the butter in a large pot. Add the celery, onions and green and red bell peppers. Let simmer for 5 minutes. Cut the hot links in 1/4-inch half-moons and add to the pot. Add the water, clam base, chili powder, thyme, oregano, garlic, paprika, cayenne, chicken base, hot sauce and bay leaf. Bring to a boil and turn down to a simmer. Let simmer for 30 minutes. Take 1 cup of the liquid and stir it into the still hot roux; it will expand to double the size. Add this to the gumbo and stir it in well bring it back to a boil. Once it has thickened, turn off the heat and stir in the okra and gumbo file. (At this point you have a nice base that you can add your choice of proteins to, anything from crawfish, shrimp, crab, chicken or a combination.)\nServe in a bowl with steamed rice, soda crackers and Louisiana hot sauce.\n", + "wine_type": "[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]\n\n" + }, + { + "recipe": "Cheesy Picante Quesadillas\n12 flour tortillas (8-inch), warmed\n1 1/2 cups Pace® Picante Sauce\n1 can (4.5 ounces) chopped green chiles\n1 1/2 cups shredded Monterey Jack cheese (about 6 ounces)\nInstructions:\nPlace 6 tortillas onto 2 baking sheets. Spread about1/4 cup picante sauce onto each tortilla to within 1/2-inch of the edge. Top each with 1 tablespoon chiles and 1/4 cup cheese. Brush the edges of the tortillas with water. Top with the remaining tortillas and press to seal.\nBake at 400 degrees F for 10 minutes or until the filling is hot. Cut each quesadilla into 4 wedges. Serve with additional picante sauce.\n", + "wine_type": "[Malbec, Tempranillo, Garnacha, Zinfandel]" + }, + { + "recipe": "Coffee Granite\n1/2 cup sugar\n4 cups hot espresso\nCrema and lemon twists for garnish\nInstructions:\nIn a small bowl, stir the sugar into the coffee. Cool and place in refrigerator to chill.\nPour espresso mixture into a shallow metal baking pan and freeze, stirring with a fork every 1/2 hour, until mixture is coarse ice crystals, but not frozen hard, about 3 to 4 hours.\nTo serve, scoop granite into serving bowls. Serve with crema on top, and lemon twists on the side.\nSorrel is a perennial plant native to Europe and Asia, now found in America and Australia. It has a refreshing, slightly sour taste since it contains oxalic acid.\nSorrel is related to rhubarb (which also contains oxalic acid), and can be used as a vegetable (salads, purees) or as an herb (soups and sauces). It is available throughout the summer.\nGranite is coarse, crystalline ice, made without egg whites or milk products. It is made without an ice cream maker.\nSince granite has a low sugar content, compared to ice cream, it freezes quickly.\nHistory of ice cream: Before the freezer, Italians used to send runners to the mountains to get snow. They would flavor the snow with honey or fruit to make iced desserts.\n", + "wine_type": "[Prosecco, Sauvignon Blanc, Vermentino, Albariño]\n\n" + }, + { + "recipe": "Veggie Top Pesto\n1/4 cup chopped walnuts\n1 clove garlic \n1 cup carrot fronds \n1/2 cup beet greens \n1/2 cup celery leaves \n1/3 cup grated Parmesan \n2/3 cup olive oil \n1/2 teaspoon red pepper flakes \nKosher salt and freshly ground black pepper \nInstructions:\nIn a food processor, combine the nuts and garlic and pulse until coarsely chopped. Add the carrot fronds, beet greens, celery leaves and Parmesan and pulse until finely ground. With the food processor running, add the oil and red pepper flakes. Taste, then season with salt and pepper.\nTransfer to a resealable container and store in the refrigerator for up to 2 weeks (or freeze for up to 3 months).\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" + }, + { + "recipe": "BFF Shrimp\n1/3 cup grated Parmesan\n1 teaspoon lemon zest \nOne 17.3-ounce package frozen puff pastry, thawed \nAll-purpose flour, for dusting\n10 large (16/20) shrimp, peeled, deveined and tails removed \n1 large egg, beaten \nPesto, marinara and/or ketchup, for dipping\nInstructions:\nPreheat the oven to 400 degrees F.\nMix together the Parmesan and lemon zest in a small bowl.\nLay the puff pastry on a lightly floured surface and gently roll out to 1/4-inch thick. Cut out 10 hearts using a 4 1/2-inch heart-shaped cookie cutter. Place 1 shrimp on half of a heart. Sprinkle the shrimp with a pinch of the cheese mixture. Brush the edges with egg wash, fold the heart in half and seal. Place on a baking sheet and continue with the remaining shrimp and pastry hearts. Place 2 halves together on the baking sheet so you have 5 full hearts. Repeat with the remaining halves. Brush with the remaining egg wash (it will drip down and glue the two halves together).\nBake until golden brown and puffed, 15 to 20 minutes. Serve with pesto, marinara and/or ketchup, if desired. Pull apart with your best friend.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Rosé]" + }, + { + "recipe": "Asparagus-Caramelized Onion Salad\n3 tablespoons extra-virgin olive oil\n1 large onion, chopped\nSalt\n1 pound asparagus, trimmed and cut into bite sized pieces on an angle\n1 tablespoon chopped fresh thyme leaves\n2 teaspoons Dijon mustard\n2 to 3 tablespoons aged balsamic vinegar\nFreshly ground black pepper\nInstructions:\nHeat the extra-virgin olive oil, 3 turns of the pan, in a skillet over medium to medium-high heat. Add onions and cook until caramel colored, stirring occasionally.\nPour 1-inch of water into a skillet and bring to boil. Add salt and asparagus and cook 3 minutes, drain.\nStir in thyme, mustard, balsamic vinegar and pepper into onions and toss with asparagus to coat.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" + }, + { + "recipe": "Peach-Bourbon Upside-Down Cake\n1 3/4 cups sugar\n4 peaches, cut into 1/2-inch wedges (about 1 1/4 pounds)\n2 to 3 tablespoons bourbon\n1 1/2 cups all-purpose flour\n1/4 cup finely ground pecans\n1 teaspoon baking powder\n1/2 teaspoon baking soda\n1/2 teaspoon salt\n1 stick unsalted butter, at room temperature\n2 large eggs\n1 teaspoon pure vanilla extract\n1 cup buttermilk\nInstructions:\nPreheat the oven to 375 degrees F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat and arrange the peaches in concentric circles over the caramel. Drizzle with the bourbon; set the skillet aside.\nWhisk the flour, ground pecans, baking powder, baking soda and salt in a bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the peaches and spread evenly.\nTransfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely.\n", + "wine_type": "[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" + }, + { + "recipe": "Soba with Shiitakes and Edamame\nKosher salt\n2 tablespoons vegetable oil\n12 ounces shiitake mushrooms, stemmed and sliced\n12 ounces soba\n1 cup frozen shelled edamame\n1 bunch cilantro (about 2 cups leaves)\n1 bunch mint (about 1 cup leaves)\n1 bunch scallions, roughly chopped\n1 1/2 tablespoons soy sauce\n1 1/2 tablespoons rice vinegar (not seasoned)\n1 tablespoon Sriracha (Asian chile sauce)\n1 1/2 teaspoons toasted sesame oil\nInstructions:\nBring a large pot of salted water to a boil. Meanwhile, heat the vegetable oil in a medium skillet over medium-high heat. Add the mushrooms and season with salt. Cook, stirring occasionally, until golden and tender, about 4 minutes. Transfer to a large bowl; let cool slightly.\nAdd the noodles and edamame to the boiling water. Cook until the noodles are al dente, 5 to 6 minutes. Drain and run under cold water until cool; add to the bowl with the mushrooms.\nPulse all but a few cilantro leaves, the mint, scallions, 2 tablespoons water, the soy sauce, vinegar, Sriracha and sesame oil in a food processor until roughly chopped; toss with the noodles and edamame. Top with the remaining cilantro.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, GSM]" + }, + { + "recipe": "Vegetarian Risotto\nCanola oil\n2 finely diced yellow onions\n1 heaping tablespoon minced garlic\n1 pound arborio rice\n1/2 cup white wine\n32 to 48 ounces hot vegetable stock\nSalt and black pepper to taste\nInstructions:\nIn a medium saucepan coated with oil, sweat the onions and garlic on medium heat. Season. Add the rice and saute the rice for 3 to 5 minutes. Add wine and let rice completely absorb. Slowly add the hot stock, 1 ladle at a time while stirring. The rice needs to completely absorb the stock before another ladle is added. Stir the risotto often. The risotto is done when a creamy texture is achieved. Check for seasoning.\n", + "wine_type": "[Barolo, Barbaresco, Chianti, Valpolicella]" + }, + { + "recipe": "Gwen's Old-Fashioned Potato-Beef Casserole\n3 pounds red potatoes, peeled and sliced 1/4-inch thick\nSalt\nVegetable oil, to coat pan\n1 pound lean ground beef\n1/2 onion, chopped\n4 tablespoons (1/2 stick) butter\n1/4 cup all-purpose flour\nBlack pepper\n2 cups milk\n2 cups grated sharp Cheddar\n1/2 cup unseasoned dry breadcrumbs\nInstructions:\nPlace the potatoes in a large saucepan with water to cover by 1 inch. Add a generous pinch of salt and cook for 15 minutes, or until tender. Potatoes cook quickly. Test often for tenderness and don't overcook them. Alternatively, cook the potatoes in a pressure cooker for 5 minutes, releasing the pressure immediately to prevent overcooking. Drain the potatoes and arrange them in a 6- by 9- by 2-inch casserole dish.\nIn a large skillet, add a little oil to coat the pan. Combine the beef and onion and cook together over medium heat until the beef is browned and the onion softened, about 10 minutes. Drain excess fat.\nPreheat the oven to 350 degrees F.\nMelt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the milk and continue to stir while cooking over medium heat. When the mixture thickens, season with salt and pepper, then stir in the cheese and browned beef and onions.\nPour the ground beef mixture over the potatoes and bake the casserole for 20 minutes, until heated through and bubbling. Sprinkle the breadcrumbs on top of the casserole and bake until the crumbs are toasted, about 5 minutes longer.\n", + "wine_type": "[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" + }, + { + "recipe": "Glazed Salmon Miso Soup Rice Bowl\n3 tablespoons soy sauce\n2 teaspoons brown sugar\n1 teaspoon lemon juice\n8 ounces skin-on salmon fillet (preferably wild-caught)\n3 coins ginger, smashed\n2 scallions, green tops thinly sliced and white bottoms halved\n1/3 cup yellow miso\n8 shiitake mushrooms, stems removed and caps sliced\n2 heads baby bok choy, cut into 1/2-inch pieces\n4 cups cooked rice, hot\n6 sheets roasted seaweed snack, cut into thin strips with shears\nToasted sesame seeds, for garnish\nSambal or other hot chili sauce, for serving, optional\nInstructions:\nPreheat a broiler with a rack set 4 inches from the heating element. Line a baking sheet with foil.\nWhisk together 2 tablespoons of the soy sauce, the sugar and lemon juice in a medium bowl. Add the salmon and coat on all sides. Marinate at room temperature for 10 minutes, turning the salmon periodically. Place the salmon skin-side down on the prepared baking sheet. Broil until just cooked through, 4 to 8 minutes, depending on the thickness of the fillet. Cool enough to handle, then flake off bite-size pieces of salmon with a fork.\nCombine 6 cups water, the remaining 1 tablespoon soy sauce, the ginger and scallion whites in a large saucepan. Bring to a boil and reduce to a simmer. Simmer for 10 minutes. Remove the ginger and scallions with a slotted spoon and discard. Whisk in the miso. Add the mushrooms and bok choy, and cook until the mushrooms are tender and the bok choy leaves wilt, about 2 minutes.\nMound 1 cup of the hot rice into four bowls. Ladle the vegetables and miso broth around the rice. Top each with some flaked salmon, sliced scallion greens, seaweed and a generous sprinkling of sesame seeds. Serve with sambal on the side if using.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]\n\n" + }, + { + "recipe": "Crispy Salami and Cheese Egg Rolls\n12 wonton wrappers\n12 slices salami \n4 string cheese sticks, cut into thirds \n1/2 teaspoon dried oregano \n1 egg, beaten \nVegetable oil, for frying\n1 cup jarred marinara sauce, warmed \nInstructions:\nWorking one wrapper at a time, fold a piece of salami in half and place it diagonally on a wrapper. Top with a piece of string cheese and a pinch of oregano--the cheese ends should point in the direction of 2 opposite wonton corners. Brush the edges of the wrapper with beaten egg. Orient the wrapper in a diamond, with the cheese parallel to you. Pull one corner of the wrapper up and over the cheese. Tuck in the side corners and roll the wrapper up like a package, making sure the edges and corners are well sealed. Repeat with the remaining wrappers and filling.\nPlace the egg rolls on a plate and refrigerate for at least 30 minutes.\nFill a Dutch with 2 inches of vegetable oil; fit with a deep-frying thermometer. Heat over medium heat until the oil reaches 350 degrees F.\nFry the egg rolls in batches of 3 to 5 until golden brown, 1 to 2 minutes, turning with a slotted spoon for even browning. Remove to a paper towel-lined tray to drain.\nServe the egg rolls with warm marinara alongside, for dipping.\n", + "wine_type": "[Barolo, Barbaresco, Chianti, Tempranillo]" + }, + { + "recipe": "Grilled Polenta and Veggies\n1/2 cup extra-virgin olive oil\n1/4 cup chopped fresh herbs (basil, mint and/or parsley)\n1 tablespoon ground coriander\nFreshly ground pepper\n1 bulb fennel, fronds chopped and base cut into 8 wedges\n1 bunch broccoli, cut into florets (with some stems attached)\nKosher salt \n2 oranges, cut crosswise into thick slices\n2 large beefsteak tomatoes, halved crosswise\n4 portobello mushroom caps\n1 large head radicchio, quartered\n1 1-pound tube prepared polenta, cut into 8 slices\n1/2 pound haloumi cheese, cut into 4 slices\nInstructions:\nPrepare a grill for indirect heat: For gas, preheat to medium high, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side.\nMix the olive oil, herbs, coriander, 1 teaspoon pepper and a handful of fennel fronds in a small bowl.\nBrush the fennel wedges and broccoli with the herb oil and season with salt. Cook on the cooler side of the grill, turning once, until marked and tender, 15 to 20 minutes. Remove to a platter. Meanwhile, brush the oranges, tomatoes, mushrooms and radicchio with the herb oil and season with salt. Grill over direct heat, turning once, until marked and tender, 10 to 15 minutes. Add to the platter.\nBrush the polenta and haloumi with the herb oil and grill over direct heat, turning once, until marked, 5 to 10 minutes. Add to the platter. Season with salt and drizzle with any remaining herb oil.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]\n\n" + }, + { + "recipe": "Beet Juice\n1 pound beets, trimmed, cut into 1-inch pieces (about 3 medium)\n8 ounces carrots, trimmed, cut into 1-inch pieces (about 2 large)\n2 Gala apples, cored, cut into 1-inch pieces\nOne 2-inch piece ginger, peeled and halved\n2 tablespoons lemon juice\nInstructions:\nPass the beets, carrots, apples and ginger through a juicer. Strain through a fine-mesh sieve. Stir in the lemon juice. Pour into glasses and serve.\n", + "wine_type": "[Riesling, Gewürztraminer, Moscato, Vinho Verde]" + }, + { + "recipe": "Pomodoro Sauce\n2 garlic cloves, minced\n2 tablespoons onion, diced\n2 tablespoons olive oil\n2 tomatoes, chopped\n3 tablespoons fresh herbs (oregano, basil, parsley), chopped\nSalt and pepper, to taste\nPinch sugar\nCheese and herb ravioli, cooked, for serving\nInstructions:\nIn a saucepan over medium heat, saute garlic and onion in oil for 2 minutes. Add tomatoes and herbs, continue to cook for 5 minutes until the tomatoes soften. Season with salt, pepper and sugar. Serve with cheese and herb ravioli.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Vermentino, Gavi]" + }, + { + "recipe": "Slow-Cooker Whole-Grain Breakfast Porridge\n3/4 cup dehulled whole barley\n3/4 cup steel-cut oats\n1/2 cup cornmeal (not coarsely ground)\n3 tablespoons light brown sugar, plus more for sprinkling\n1 teaspoon pure vanilla extract\n1 cinnamon stick\nKosher salt\nTopping suggestions: milk, chopped dried fruit, fresh fruit or nuts\nInstructions:\nCombine 4 1/2 cups water, barley, oats, cornmeal, brown sugar, vanilla, cinnamon stick and 1/2 teaspoon salt in a slow cooker and cover and let sit overnight, at least 8 hours.\nIn the morning, set the slow cooker to high and cook until the grains are tender, about 2 hours, stirring once halfway through. Ladle the porridge into serving bowls and add your favorite toppings, such as milk, dried fruit, fresh fruit or nuts.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Gris]" + }, + { + "recipe": "Spaghetti with Pancetta, Escarole and Garlic Chips\n1/2 pound dried spaghetti\nSalt\n3 tablespoons extra-virgin olive oil\n1/4 pound thickly sliced pancetta, chopped\n6 to 8 cloves garlic, thinly sliced\n1 teaspoon crushed red pepper flakes\n2 large heads escarole, washed and drained, roughly chopped\n3/4 cup chicken stock or broth, eyeball it\n1 lemon, zested and juiced\nFreshly ground black pepper\n3 tablespoons butter\n1/3 cup grated Parmigiano-Reggiano, a couple of handfuls, plus some to pass at table\nInstructions:\nFill a large pot with water, bring to a boil and salt the water. Add the pasta and cook to al dente, with a bite to it.\nWhile the pasta is working, heat a large skillet over medium heat with the extra-virgin olive oil, 3 turns of the pan. Add the pancetta and cook until crisp, about 2 to 3 minutes. Remove the pancetta from the skillet with a slotted spoon to a paper towel lined plate to drain. Ser aside. Turn the heat on the pan back to low then add the sliced garlic and cook until golden brown, 4 to 5 minutes. Remove the garlic chips from the pan to drain alongside the crispy pancetta, reserve. Turn the heat up to medium again, add the crushed red pepper flakes and cook for 30 seconds. Add the roughly chopped escarole, tossing to wilt it in the flavored oil and wilting it into the pan in stages. Once all the escarole has fit into the pan, add the chicken stock, lemon juice, salt and pepper and cook for 2 minutes.\nDrain the hot pasta well and add it to the escarole pan. Add lemon zest and toss to distribute. Turn the heat off and add the butter and cheese, toss to melt. Toss in the crispy pancetta and garlic chips. Serve the spaghetti with more cheese to pass at the table.\n", + "wine_type": "[Barolo, Barbaresco, Chianti, Rioja]\n\n" + }, + { + "recipe": "Broccoli-Cheddar Soup\n2 teaspoons olive oil\n1 medium onion, chopped\n1 clove garlic, minced\n1/2 teaspoon ground nutmeg\n1 large head broccoli, florets and tender part of stems, chopped (about 6 cups)\n3 cups low-sodium chicken broth\n2 cups low-fat (1%) milk\n2 tablespoons all-purpose flour\n1 1/4 cups lightly packed shredded extra-sharp cheddar cheese (5 ounces)\n1/2 teaspoon salt, plus more to taste\n1/4 teaspoon freshly ground black pepper, plus more to taste\nInstructions:\nHeat the oil in a soup pot over medium heat. Add the onion and cook, stirring, until softened and translucent, about 4 minutes. Add the garlic and nutmeg and cook for 30 seconds. Add the broccoli and chicken broth and bring the mixture to a boil. Reduce the heat to medium low and cook until the broccoli is tender, about 5 minutes. Remove from the heat and allow to cool slightly, about 15 minutes.\nMeanwhile, in a small saucepan, whisk together the milk and flour until the flour dissolves. Heat the mixture over medium-high heat, stirring constantly, and bring to a gentle boil. Reduce the heat to medium low and cook, stirring occasionally, until the mixture has thickened, about 3 minutes. Add one cup of the cheese and cook, stirring, until melted, 2 minutes more. Remove from the heat and cover to keep warm.\nWorking with about 1 cup at a time, puree the broccoli mixture in a blender until it is mostly smooth but still has some chunks, and then transfer it to another pot. (Alternatively, you can use an immersion blender.) Stir the cheese mixture into the broccoli puree, season with salt and black pepper to taste, and cook over medium-low heat until warmed through, 3 to 5 minutes more. Serve garnished with the remaining cheese.\nExcellent source of Calcium, Folate, Iodine, Phosphorus, Potassium, Protein, Riboflavin, Vitamin A, Vitamin C, Vitamin K\nGood source of Copper, Fiber, Iron, Magnesium, Manganese, Molybdenum, Pantothenic Acid, Selenium, Niacin, Thiamin, Vitamin B6, Vitamin B12, Vitamin D, Zinc\nBEFORE:\n700 CAL.\nSat. Fat 36g, Chol. 170mg\nFiber 3g, Sodium 1440mg\nAFTER:\n320 CAL.\nSat. Fat 9g, Chol. 45mg\nFiber 4g, Sodium 660mg\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]\n\n" + }, + { + "recipe": "Chicken Breast with Clementines, Thai Bird Chile and Yukon Gold and Cauliflower Puree\n1 skin-on chicken breast, wing bone attached, wing tip and tenderloin removed\nExtra-virgin olive oil\nKosher salt\n3 large clementines, supremed and squeezed, juice reserved\n3 large clementines, supremed and squeezed, juice reserved \nA few drops red wine vinegar\n1 sprig fresh thyme\n1/2 Thai bird chile, halved lengthwise\n1/2 cup rich (hopefully homemade) chicken stock\nYukon Gold and Cauliflower Puree, for serving, recipe follows\n2 large Yukon gold potatoes\n1/2 head cauliflower, cut into florets\nKosher salt\n1/2 to 3/4 cup cream\n4 tablespoons cold butter (1/2 stick), cubed\nInstructions:\nPreheat the oven to 250 degrees F.\nPat the chicken breasts dry with a paper towel. Coat a medium saute pan with olive oil, and place over medium-high heat. When the pan is hot, sprinkle the skin of the chicken generously with salt, and then place skin-side down into the pan. Cook until the skin is golden and crispy, 4 to 6 minutes. Sprinkle the opposite side of the breast with salt, and then flip the chicken and continue cooking until cooked through, another 5 to 6 minutes. If the pan starts to smoke, lower the heat. Transfer the breast to a sheet pan, tent loosely with foil and place in the oven until the sauce is finished and you are ready to plate.\nRemove the excess oil from the pan before returning over medium-high heat. Add the clementine juice, clementine supremes and vinegar, scraping up the brown bits that cling to the bottom of the pan. Stir in the thyme and chiles and let the liquid reduce by half before pouring in the chicken stock and a pinch salt. Continue cooking until the stock has reduced. Taste the sauce, making sure it's delicious, and then remove the thyme stalk and season with more salt, if needed. The sauce should be thickened and a little chunky.\nLay the Yukon Gold and Cauliflower puree on the bottom of the plate, and then slice the chicken breast and fan the slices on top. Spoon some of the sauce on and around the chicken, and garnish with the supreme clementines.\nHalve the potatoes, and then cut each half into 6 to 8 pieces. Place the potatoes in a pot large enough to hold the cauliflower as well, and then cover the potatoes by 2 inches of water. Sprinkle generously with salt (it should taste like the ocean) and bring to a boil. After the water has been boiling about 10 minutes, add the cauliflower and cook until the vegetables are fork-tender.\nBring the cream to a scald in a small saucepan. Meanwhile, pass the potatoes and cauliflower through a food mill into a large bowl. Add about half of the hot cream and 1/2 of the butter, and stir with purpose until thoroughly combined. Repeat this process with the remaining cream and butter until incorporated. Taste for seasoning (you will probably have to add salt), and serve warm. Yield: 2 servings.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Vermentino, Gavi]" + }, + { + "recipe": "Salted Caramel Monkey Bread\nNonstick cooking spray, for greasing\n4 ounces granulated sugar \n1 teaspoon ground cinnamon \n2 pounds refrigerated biscuits, such as Grands Flaky Layers, each piece cut into quarters \n4 ounces chopped dates \n4 ounces dark raisins \n4 ounces black walnuts, roughly chopped \n8 ounces brown sugar \n6 ounces unsalted butter \n2 tablespoons heavy cream \n1/2 teaspoon kosher salt \nSalted caramel, homemade or store-bought, for serving \nWhipped cream, homemade or store-bought, for serving \nInstructions:\nFor the monkey bread: Heat the oven to 350 degrees F. Lightly grease a 10- to 12-cup Bundt pan with cooking spray.\nMix the granulated sugar and cinnamon in a large bowl. Add the biscuit pieces and toss to combine.\nPlace the pieces in the pan, sprinkling in the dates, raisins and walnuts. Set aside.\nAdd the brown sugar and butter to a large saute pan over medium heat. Cook until the butter has melted and started to bubble, then add the heavy cream and salt and whisk until thoroughly combined.\nRemove from the heat and pour over the dough pieces in the Bundt pan. Put the pan into the oven and bake until golden brown and no longer doughy in the center, 30 to 35 minutes. Cool in the pan for 10 minutes, then turn upside down on a large platter to remove the pan.\nSlice while warm, drizzled with the salted caramel sauce and dollops of whipped cream.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]" + }, + { + "recipe": "Cod Croquettes, Sweet Red Pepper Gravy, and Mashed Potatoes with Spinach\n3 large starchy potatoes, peeled and cut cubed\nSalt\n1 lemon\n1 1/4 pounds fresh cod fish\n1/4 cup vegetable oil, eyeball it\n2 teaspoons seafood seasoning blend, (recommended: Old Bay) 2/3 palm full\n2 ribs celery and their greens, finely chopped\n1 small yellow skinned onion, peeled and finely chopped\n2 to 3 tablespoons chopped fresh thyme leaves, a few sprigs\n3 to 4 tablespoons chopped fresh flat-leaf parsley, a handful\nBlack pepper\n1 egg\n2 cups plain bread crumbs\n4 tablespoons butter\n1/2 red bell pepper, finely chopped\n1 shallot, finely chopped\n2 tablespoons all-purpose flour\n2 cups chicken stock\n1 clove garlic, finely chopped\n1/4 cup cream or half-and-half\n1 pound triple washed spinach leaves, stemmed and chopped\nInstructions:\nPlace potatoes in a pot and cover with cold water. Put a lid on the pot and bring the water up to a boil. Salt water and cook potatoes until tender, 15 minutes.\nBring 1/2-inch water to a simmer in a large nonstick skillet. Zest a lemon and reserve. Cut lemon and season the fish the some lemon juice and salt and add to the simmering water. Cover pan and cook fish 8 minutes.\nRemove and flake fish into a bowl. Discard water and wipe out pan, returning it to heat over medium flame and add 1/4 cup vegetable oil. To the fish, add reserved lemon zest, seafood seasoning, celery, onion, thyme, parsley, salt, and pepper to fish. Add egg and 1 cup of the bread crumbs. Form 8 fish patties and toss in remaining bread crumbs to set the patties.\nAdd 1/4 cup vegetable oil to the cleaned out pan and heat over medium flame.\nCook patties in the oil for 4 to 5 minutes on each side until golden and reserve under foil or in warm oven. Return skillet to heat again over medium flame and melt in 2 tablespoons of butter then add the red bell peppers and shallots and cook 2 to 3 minutes. Add in flour and cook a minute more. Whisk in broth, thicken, and season with salt and pepper to make savory red pepper gravy.\nDrain cooked potatoes and return to hot pot. Add in remaining butter, garlic and 1/4 cup cream or half & half. Mash and season the potatoes with salt and pepper. Fold in spinach leaves until they all wilt into potatoes.\nTo serve, pile spinach mashers on plates and top with patties and gravy.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]\n\n" + }, + { + "recipe": "Amaretti Torta\n20 amaretti cookies, plus 8 amaretti cookies crushed for topping\n2 ounces semisweet chocolate chips (about 1/2 cup)\n1 cup (2 sticks) unsalted butter, room temperature\n1 cup sugar\n5 large eggs, separated\n2 tablespoons orange-flavored liquor (Triple Sec, Cointreau, or Grand Marnier)\n1/2 cup all-purpose flour\n1/4 cup orange marmalade\nInstructions:\nPreheat the oven to 350 degrees F. Grease a 10-inch cake pan and line the bottom with parchment paper.\nCombine the 20 amaretti cookies and the chocolate in a food processor. Run the machine until the mixture is very finely minced. Set aside.\nUsing an electric mixer and a large bowl, cream together the butter and sugar until pale yellow, about 2 minutes. Add the egg yolks 1 at a time, incorporating each yolk before adding the next. Once all the eggs are added continue to cream the mixture together until light and fluffy, about 4 more minutes. Add the orange liqueur. With the machine on low, add the flour and the chocolate amaretti mixture. Mix well after each addition.\nIn medium bowl whip the egg whites using an electric mixer until stiff peaks form, about 3 minutes. Add 1/3 of the whipped egg whites into the cake mixture until well combined. Gently fold in the remaining whipped egg whites. Pour the batter into the prepared cake pan. Bake until a toothpick comes out clean, about 45 to 50 minutes.\nLet the cake cool in the pan on a wire rack for 10 minutes. Turn the cake out onto a platter and continue to cool to room temperature. Top with the orange marmalade in an even layer. Sprinkle the remaining crushed amaretti cookies over the top of the cake. Slice and serve.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]\n\n" + }, + { + "recipe": "Tomato-Leek-Bacon Tart\nVegetable cooking spray\n1/2 (15-ounce) package refrigerated piecrusts\n1 (8-ounce) package shredded Italian three-cheese blend, divided\n3 medium leeks, thinly sliced (about 1 cup)\n2 tablespoons olive oil\n8 plum tomatoes, sliced\n1 cup loosely packed fresh basil leaves, coarsely chopped\n3 garlic cloves, coarsely chopped\n1/2 (2.1-ounce) package fully cooked bacon slices, chopped\n1/2 cup mayonnaise\n1/4 cup freshly grated Parmesan\n1 tablespoon fresh lemon juice\n1/2 teaspoon pepper\nGarnish: fresh basil sprigs\nInstructions:\nPreheat the oven to 450 degrees F.\nCoat a 9-inch tart pan with cooking spray. Fit piecrust into pan according to package directions.\nBake for 10 minutes or until golden. Remove crust from oven; sprinkle with 1 cup of the cheese blend.\nLower the oven to 375 degrees F.\nSaute leeks in hot oil in a skillet over medium-high heat until tender; sprinkle over crust. Arrange tomatoes over leeks; sprinkle with basil and garlic.\nStir together remaining 1 cup cheese blend, chopped bacon, and next 4 ingredients in a bowl. Spoon cheese mixture over tart, spreading to edges.\nBake for 25 minutes or until golden. Cut tart into 4 slices. Garnish, with basil sprigs, if desired.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rosé]\n\n" + }, + { + "recipe": "Apple Pie Baked in a Bag\n2 cups all-purpose flour\n1/4 cup sugar\nPinch salt\n1 cup cold unsalted butter (2 sticks), cut into pieces\n1/3 cup ice water\n5 Granny Smith apples, peeled, cored, and thickly sliced\n1/2 cup sugar\n1 1/2 tablespoons cornstarch\n1 teaspoon fresh lemon juice\n1 teaspoon pure vanilla extract\n1/4 teaspoon ground cinnamon\n1/8 teaspoon salt\n1/8 teaspoon ground nutmeg\n1 1/2 tablespoons cold unsalted butter, cut into pieces\nInstructions:\nMake the Crust: In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear. Add the water and pulse briefly¿it will still look crumbly. Transfer the crumbs to 2 pieces of parchment paper or foil and form into 2 disks. Wrap the discs with plastic wrap and refrigerate overnight.\nOn a work surface lightly dusted with flour, roll out 1 disk to a circle about 1/8-inch thick. Keep rolling until the circle is at least 2 inches larger than your pan. Line the pie pan with the dough, letting the edge hang over a bit. Roll the second disk, place it on a sheet pan and chill it until you're ready to build your pie.\nArrange a rack in the center of the oven and preheat to 375 degrees F.\nMake the Filling: In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together. Transfer to the pie shell and dot with the butter. Brush the overhanging edges of the dough with water. Carefully cover with the rolled-out top crust and pinch the edges together, turning them under all around to make a thick edge. To decorate the rim, press it all around with the back of a fork, or just pinch it to seal. With a scissors, cut a few V-vents in the center.\nSlide the pie into the brown paper bag and fold the top down. Staple bag shut and place it on a sheet pan. Bake for 1 hour.\nRemove the pie from the oven and cut a large circle in top of the bag. Return to the oven and bake until the crust is golden brown, about 15 minutes more.\nLet the pie cool at least 30 minutes before serving. Serve warm or at room temperature.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Spicy Pork Bulgogi\n2 pounds sliced pork butt\n1 liter lemon-lime soda, such as Sprite\n1/2 onion, plus sliced onions, for serving\n4 garlic cloves\n2 ounces ginger, peeled\n1 green onion\n4 ounces pineapple or pineapple juice\n1/2 cup gochujang\n1/4 cup sugar\n1/4 cup mirin\n1/3 cup soy sauce\n1/2 teaspoon Korean fine chili powder (not coarse)\n1/2 ounce sesame oil\nVegetable oil, for the pan\nKosher salt\nJulienned carrots, for serving\nInstructions:\nCut the pork down the middle (in half) and add to a bowl with the lemon-lime soda. Allow to soak for at least 10 minutes. Drain out the soda.\nPut the 1/2 onion, garlic, ginger, green onion and pineapple in a blender and blend on medium low. Pour into the bowl with the pork and add the gochujang, sugar, mirin, soy sauce, Korean fine chili powder and sesame oil. Allow the pork to marinate for 12 hours.\nHeat up a pan and add vegetable oil. Lay the pork carefully in the pan (don't pile the pork--make sure every piece is touching the pan). Cook until the meat is firm, about 15 minutes. Add a touch of salt, sliced onions and thinly sliced carrots (matchstick.) Then, cook for another 5 to 10 minutes.\n", + "wine_type": "[Syrah, Zinfandel, Tempranillo, Barbera]" + }, + { + "recipe": "Beach Day Cookies\nTwo 16.5-ounce tubes refrigerated sugar cookie dough (plus required ingredients)\n1 pound (about 3 1/2 cups) confectioners' sugar\n2 tablespoons meringue powder\n1 drop royal blue gel food coloring\n2 cups graham cracker crumbs\n48 mini marshmallows \nOne 3-inch piece rainbow sour candy, such as AirHeads® Xtremes Rainbow Berry Bites\nOne .55-ounce piece green taffy, such as AirHeads® Watermelon\n6 green gumdrops, cut in half\nTwo .55-ounce pieces red taffy, such as AirHeads® Cherry\n36 white chocolate chips \nInstructions:\nPreheat the oven to 350 degrees F.\nPrepare the cookie dough according to the package directions for roll-out cookies, incorporating flour as instructed. Cut the dough into twelve 4 1/2-inch circles, rerolling the scraps as needed. Arrange on 2 ungreased baking sheets. Bake until the edges are light golden brown, 11 to 14 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes. \nMeanwhile, combine the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, adding up to 1 tablespoon more water if needed, about 2 minutes. \nTransfer 1/4 cup of the icing to a piping bag fitted with a round number 3 tip. Spoon another 1/4 cup of the icing into a small bowl and thin with 1/2 teaspoon water to flooding consistency. You will know it has reached flooding consistency when you run a knife or fork through the icing and it flows back to where it was in 10 seconds. Add more water 1/4 teaspoon at a time until you've reached the right consistency. Transfer to a small piping bag (no tip needed). \nAdd the food coloring to the remaining icing in the bowl and mix to combine. Transfer 1/4 cup to a piping bag fitted with a round number 3 tip. Thin the remaining blue icing with 1/4 teaspoon water to flooding consistency. You will know it has reached flooding consistency when you run a knife or fork through the icing and it flows back to where it was in 10 seconds. Transfer to a small piping bag (no tip needed). \nUsing the thick blue icing, pipe the outline of the ocean and some waves on the bottom half of each cookie circle and let dry, about 20 minutes. Fill in the ocean with blue flooding icing using a toothpick to spread it all the way to the edges. Let dry completely, about 30 minutes. \nOutline the top half of each cookie with the thick white icing. Let dry completely, about 20 minutes. Fill in the empty space on the top half of each cookie with the white flooding icing using a toothpick to spread it all the way to the edges. Sprinkle 1 tablespoon crushed graham crackers over the wet icing on each. Let the icing dry completely, about 30 minutes, then tap the cookies to remove any excess crumbs. Pipe white ocean foam in swirls over the space where the blue and sand meet. Let dry completely, about 20 minutes. \nMeanwhile, build the sandcastles: Dip 4 mini marshmallows in water, then roll in the graham cracker crumbs until completely covered. Use the thick white icing to stick 3 marshmallows together to form the base of a sandcastle. Pipe a small amount of icing on the bottom of the fourth marshmallow and stick it on top of the base. Repeat with the remaining marshmallows, cracker crumbs and icing to make 12 castles. \nMake the flags: Use a sharp knife to cut 12 small flags out of the rainbow sour candy. Cut 6 toothpicks in half for the flag poles. Stick each flag to a toothpick piece, then stick a flagpole into the top of each sandcastle. \nMake the sand buckets: Cut 12 strips from the green taffy, each 1/2 inch long and 1/16 inch wide. Roll 1 strip in your hand to a 1-inch-long rope for a bucket handle. Use thick white icing to glue the handle to a green gumdrop half. Sprinkle some graham cracker crumbs into the top of the gumdrop bucket. Repeat with the remaining taffy strips, icing, gumdrop halves and graham cracker crumbs to make 12 buckets. \nMake the shovels: Cut 12 strips from the green taffy for the shovel handles, each 1/2 inch long and 1/16 inch wide. Cut twelve 1/4-inch squares from the green taffy. Squeeze one square onto the top of each handle to make 12 shovels. \nMake the crabs: Use the round part of a number 3 piping tip to cut 12 half-circles out of the red taffy. Cut 72 strips for legs, each 1/6 inch wide and 1/4 inch long. Press 3 legs onto each side of each half-circle to make 12 crabs. \nMake the seashells: Use a sharp paring knife to cut 2 small pieces off the bottom of each white chocolate chip to create a seashell. Use the paring knife to make indentation lines in the shape of a seashell on top of each chip. \nAssemble the cookies: Use thick white icing to glue 1 sandcastle, 1 bucket, 1 shovel, 3 seashells and 1 crab to each cookie. Let dry completely, about 20 minutes. \n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Blueberry Lemon Mousse Tart\n1 2/3 cups graham cracker crumbs, (9 to 10 whole crackers)\n1/3 cup quick rolled oats\n3 tbsps. firmly packed brown sugar\n5 tbsps. butter, melted\n1 1/2 cups heavy cream, divided\n3 tbsps. sugar, divided\n1/4 tsp. lemon extract\n1 (8 oz.) pkg. cream cheese, softened\n3 tbsps. boiling water\n1 envelope unflavored gelatine (2 teaspoons)\n1 (12 oz.) jar Smucker's® Orchard's Finest® Northwoods Blueberry Preserves, divided\n3/4 cup fresh blueberries\nInstructions:\nCOMBINE cracker crumbs, oats and brown sugar in medium bowl. Stir in melted butter with a fork until evenly moistened. Press into 8-inch springform pan.\nBEAT 1 cup heavy cream until stiff peaks form. Beat in 2 tablespoons sugar and lemon extract. Place cream cheese on microwave-safe plate. Mircowave on HIGH 15 to 20 seconds or until very soft. Add to whipped cream, beating until smooth. Pour boiling water over gelatine in small bowl. Stir about 2 minutes or until gelatine is completely dissolved. Beat into cream cheese mixture until blended. Stir in 3/4 cup preserves. Spread over crumb crust. Chill 2 hours or overnight.\nBEAT remaining 1/2 cup heavy cream until stiff peaks form. Beat in 1 tablespoon sugar. Place in resealable plastic bag. Cut small corner off bag. Remove outer rim of pan. Place dollops of whipped cream around outside edge of cheesecake. Stir remaining preserves with fresh blueberries in small bowl. Spoon evenly in center of cheesecake.\n", + "wine_type": "[Chardonnay, Riesling, Moscato, Sparkling Brut]\n\n" + }, + { + "recipe": "How to Make Mexican Thick Hot Chocolate | Champurrado Recipe\n1/4 cup masa harina\n3 1/2 cups cold water\n1/4 teaspoon salt\n3 cups of milk\n1 (3-ounce) tablet sweetened Mexican chocolate, flavored with cinnamon\nInstructions:\nIn a small mixing bowl combine the masa harina with 1/2 cup of water mixing by hand to form a paste. In medium saucepan add the paste and the remaining 3 cups of water. Bring to boil stirring constantly. Cook slowly for 20 minutes, the mixture will thicken. While this mixture is simmering, in another saucepan add the milk and bring to a boil. Add the chocolate and cook for about 10 minutes until the chocolate has completely dissolved. Pour the chocolate into the masa harina mixture stirring until well incorporated. With a milinillo or an eggbeater, whisk until a foam forms on top, about 3 minutes. Serve in a large bowl spooning some of the foam on top.\n", + "wine_type": "[Malbec, Tempranillo, Garnacha, Zinfandel]" + }, + { + "recipe": "Breakfast Fajitas\nFour 8-inch flour tortillas\n1/2 teaspoon olive oil \n1 red bell pepper, cored, seeded and sliced into 1/2-inch strips\n1 red bell pepper, cored, seeded and sliced into 1/2-inch strips \n1 yellow onion, cut in half, sliced 1/2-inch thick \n1 cup cremini mushrooms, sliced \n1 1/2 teaspoons Fajita Spice Mix, recipe follows, or packaged seasoning mix\n4 egg whites, whisked together \nSalt and freshly ground black pepper\n1/2 to 1 cup Dominic's Salsa, for serving, recipe follows\nHot sauce, for serving, optional\nFat-free sour cream, for serving, optional\n2 tablespoons chili powder\n2 teaspoons ground cumin \n2 teaspoons garlic powder \n1 teaspoon onion powder \n1 teaspoon brown sugar \n1 teaspoon paprika \n1/2 teaspoon cayenne \n1/2 teaspoon kosher salt \n1/4 teaspoon cornmeal \nFreshly ground black pepper \n5 to 6 Roma tomatoes, diced\n8 to 10 scallions, whites and light green parts, chopped \n1/2 jalapeno pepper, seeds removed, finely chopped \n1 to 2 cloves garlic, finely chopped almost to a paste \n1 cup loosely packed cilantro, chopped \nJuice of 1 to 2 limes\n2 teaspoons red wine vinegar \n1/2 teaspoon kosher salt \n1/2 teaspoon ground white pepper \nInstructions:\nPreheat the oven to 200 degrees F; arrange the tortillas in a single layer on an oven rack to warm them.\nIn a small well-seasoned cast-iron or nonstick skillet, heat the oil over medium-low heat. Sprinkle a few droplets of water into the pan. If they sizzle and evaporate, the skillet is hot enough. Add the bell pepper and onion and saute until soft and fragrant, 8 minutes. Add the mushrooms and the Spice Mix and continue to saute until fragrant and the vegetables are thoroughly warmed through.\nAdd the egg whites to the skillet. As they begin to solidify, use a rubber spatula to move them around the pan to mix with the vegetables, so that the liquid parts are exposed to the heat. When all is cooked through, season with salt and pepper.\nServe straight from the skillet, spooning the fajita mixture onto the warmed tortillas. Serve with Dominic's Salsa or hot sauce (if using), and the sour cream (if using) on the side.\nCombine the chili powder, cumin, garlic powder, onion powder, brown sugar, paprika, cayenne, salt, cornmeal and some black pepper in a small bowl and whisk together. Store in a small jar with a tight-fitting lid. The spice mix will keep up to 2 months.\nCombine the tomatoes, scallions, jalapeno, garlic, cilantro, lime juice and vinegar in a medium serving bowl. Add the salt and pepper. Stir to combine. Let sit at room temperature for 10 minutes, then stir again.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" + }, + { + "recipe": "Spiced Peach Ketchup\n1 cup ketchup\n1 cup diced ripe peaches \n1/2 teaspoon ground cinnamon \n1 chipotle chile in adobo sauce \nInstructions:\nPuree the ketchup, peaches, cinnamon and chipotle in a blender until smooth. Refrigerate for up to 1 week.\n", + "wine_type": "[Rhone Blends, Zinfandel, Tempranillo]" + }, + { + "recipe": "Roasted Pasilla Peppers with Corn and Cotija\n8 fresh pasilla or poblano peppers\n2 tablespoons butter\n3 cups fresh or frozen, thawed, corn kernels\n3 green onions, sliced, including green tops\n1 tablespoon chopped fresh oregano leaves or 2 teaspoons dried oregano\n1 cup Mexican crema or sour cream\n1/4 cup crumbled Mexican cotija or grated Parmesan\nSalt and pepper\n1/2 pound small cooked shrimp, optional\nInstructions:\nRoast the peppers over a flame or in a dry skillet, turning with tongs as needed, until charred all over. Put roasted peppers in a plastic bag and let sit until skin rubs off easily; remove skin. Cut a slit in 1 side of each pepper to create a pocket; pull out ribs and seeds. Set peppers aside.\nIn a frying pan, melt butter and add corn, green onions, and oregano. Saute until onions are soft and corn is cooked (about 5 minutes). Stir in crema and cotija, then season, to taste, with salt and pepper. Add shrimp to mixture, if using, and spoon filling evenly into peppers.\nWrap peppers in foil and place in the embers of a burnt-down fire to warm through (about 15 minutes). Or, arrange peppers in a baking dish, cover with foil, and bake in a preheated 350 degree oven about 15 minutes.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" + }, + { + "recipe": "Curry Lamb Shanks with Potatoes\n4 lamb shanks (about 6 pounds total)\nKosher salt and freshly ground black pepper\n2 tablespoons olive oil\n2 tablespoons butter\n1 tablespoon golden curry powder\n1 teaspoon ground allspice\n1/2 teaspoon paprika\n3 cups frozen pearl onions (12 ounces), thawed\n1 red bell pepper, seeded and chopped\n3 cloves garlic, smashed\n8 to 10 sprigs fresh thyme\n1 scotch bonnet or habanero chile\n4 cups chicken stock\n1 pound red bliss or new potatoes, sliced in half\nRight Rice, recipe follows\nChopped fresh cilantro leaves, for garnish\n2 cups rice\nInstructions:\nSeason the lamb on all sides with salt and pepper. In a Dutch oven on medium-high heat add the olive oil. When the oil begins to swirl, add the shanks and sear until golden on all sides. Remove the shanks to a plate and add the butter, curry powder, allspice, and paprika. Stir with a wooden spoon until fragrant and the spices darken, about 2 minutes.\nAdd the onions, bell pepper, garlic, thyme, scotch bonnet, and then season with salt and pepper. Allow the vegetables to become tender and golden with the spices, about 5 minutes. Stir everything together then add the shanks back to the pot. Add the chicken stock, cover and bring to a simmer.\nSimmer, stirring occasionally, until the lamb is fork tender, about 2 hours. Taste and season if needed, then add the potatoes and simmer until the potatoes are fork tender, about 30 minutes more. If making the day before, refrigerate and remove the film of fat from the top before reheating.\nServe the lamb shanks over Right Rice, recipe follows and garnish with chopped cilantro.\nRinse the rice 3 times to remove the starch. Put the rice in a medium saucepan and fill with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring the rice to a simmer, cover and cook until tender and the liquid is evaporated, about 15 minutes. Remove from the heat and let the rice stand another 5 minutes, covered.\n", + "wine_type": "[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" + }, + { + "recipe": "Steamed Squash Salad\n4 small slender zucchini, cut into 1/4-inch rounds and parboiled for 1 minute\n1/3 cup extra virgin olive oil\nGrated zest and juice of two large limes\n1/4 teaspoon each ground cumin and cardamom\n1/4 teaspoon pressed or minced garlic\nSalt and freshly ground black pepper\nInstructions:\nParboil zucchini for a minute, drain, pat dry and divide among four dinner plates. Set zucchini in concentric circles on a plate.\nCombine the olive oil, lime peel and juice, cumin, cardamom and garlic. Season with salt and pepper. Taste and adjust for acidity. Spoon dressing over zucchini. When chicken is done, set it, skin side up over zucchini.\n", + "wine_type": "[Vermentino, Sauvignon Blanc, Grüner Veltliner]" + }, + { + "recipe": "Seared Sea Scallops\n2 cups all-purpose flour\n1 tablespoon ground cumin\n1 teaspoon curry powder\n2 tablespoons dried thyme\n2 tablespoons paprika\n3 tablespoons olive oil\n1 pound sea scallops, cleaned\nPesto, recipe follows\nBasmati rice, recipe follows\n2 cups arugula, stemmed, washed, and dried\n2 cups basil leaves, washed and dried\n1/2 cup grated Parmesan\n4 cloves garlic, chopped\n1/4 cup pistachio nuts\n1/2 cup olive oil\nSalt and pepper\n1 cup basmati rice\n2 cups water\n2 tablespoons butter\nInstructions:\nIn a mixing bowl, combine flour, cumin, curry, thyme, and paprika. In a medium saute pan, heat the olive oil over medium heat. Dredge the scallops in the flour mixture, shaking off any excess flour, and add to the hot saute pan. Cook scallops for 2 to 3 minutes on each side until golden brown. Transfer the scallops to a plate, drizzle with pesto, and serve with the basmati rice on the side.\nAdd all ingredients to food processor except for the olive oil, salt and pepper. Process until the ingredients form a paste. With the motor running, add the olive oil in a stream until combined. Season with salt and pepper, to taste.\nIn a medium saucepan, add rice, water and butter. Bring to a boil, reduce heat and cover. Cook the rice without stirring for 12 to 15 minutes. Fluff with a fork and serve with scallops.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" + }, + { + "recipe": "Blackberry Fizz\n4 large blackberries\n1 1/2 teaspoons Lemon-Thyme Simple Syrup, recipe follows\n1/4 cup bourbon \nSplash sweet vermouth \nClub soda\n1/2 cup fine sugar\n2 teaspoons black peppercorns \n4 sprigs fresh thyme \n1 lemon, sliced\nInstructions:\nMuddle the blackberries with the simple syrup in a pint glass. Add ice, bourbon and vermouth. Top off with club soda and stir to combine.\nCombine 3/4 cup water with the sugar, peppercorns, thyme and lemon in a small saucepan over medium-high heat. When the sugar dissolves and mixture just begins to boil, lower the heat and simmer for 5 minutes. Remove from the heat and let cool, then strain through a fine-mesh sieve. Refrigerate in an airtight container.\n", + "wine_type": "[Burgundy, Moscato, Cava, Sauvignon Blanc]" + }, + { + "recipe": "Shakshuka\n1 1/2 tablespoons extra-virgin olive oil\n1/2 onion, chopped\n1/2 red bell pepper, thinly sliced\n1/4 small bunch cilantro, leaves and tender stems separated, chopped\n2 small cloves garlic, thinly sliced\n3/4 teaspoon ground cumin\n1/2 teaspoon paprika\nPinch red pepper flakes\nKosher salt and freshly ground pepper\n1 15-ounce can whole peeled tomatoes, crushed by hand\n4 large eggs\nWarm pita bread, for serving\nInstructions:\nHeat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.\nPreheat the oven to 375 degrees F. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes; season with salt and pepper.\nUse the back of a spoon to make 4 wells in the sauce, 1 to 2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks (this allows the egg whites to cook faster). Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes. Season with salt and pepper and top with the cilantro leaves. Serve with pita bread.\n", + "wine_type": "[Rioja, Tempranillo, Garnacha, Pinot Grigio]" + }, + { + "recipe": "Chorizo Guacamole\n1 poblano chile pepper\n1/8 white onion\n1 lime, halved\n1 small link fresh chorizo, casing removed\n2 avocados\n2 jalapeño peppers, seeded and diced\n2 tablespoons chopped fresh cilantro\n1/4 cup crushed chicharrónes (fried pork rinds)\nKosher salt\nInstructions:\nPreheat the broiler. Put the poblano, onion and lime on a foil-lined baking sheet. Broil, turning, until everything is charred, 3 to 5 minutes. Transfer the poblano to a bowl and cover; let steam 5 minutes. Uncover and let cool, then peel off the skin and remove the stem and seeds. Transfer to a cutting board and dice. Dice the onion.\nMeanwhile, cook the chorizo in a large skillet over medium-high heat, breaking up the meat with a wooden spoon, until browned, 3 to 5 minutes. \nCut the avocados in half and scoop the flesh into a bowl; smash with a fork. Fold in the chorizo, poblano, onion, jalapeños, cilantro and chicharrónes. Add the juice from the broiled lime. Season with salt.\n", + "wine_type": "[Rioja, Tempranillo, Garnacha, Barbera]" + }, + { + "recipe": "Blue Cheese and Pecan Strudel\n1 stick unsalted butter\n1 large egg white\n4 ounces cream cheese, at room temperature\nFreshly ground pepper\n2 ounces Roquefort or other blue cheese, crumbled (about 1/2 cup)\n1/2 cup chopped candied pecans\n6 sheets frozen phyllo dough, thawed\n1/4 cup breadcrumbs\nHoney, for drizzling\nInstructions:\nMake the clarified butter: Melt the butter in a small saucepan over medium-low heat and cook until the bubbling starts to slow down; remove from the heat and let cool. Skim the white foam off the surface and discard. Spoon the remaining butter into a bowl, discarding the solids at the bottom of the saucepan.\nWhisk the egg white, cream cheese and 1/4 teaspoon pepper in a medium bowl until smooth. Gently fold in the blue cheese and candied pecans with a rubber spatula.\nLay out 1 sheet of phyllo on a large cutting board or work surface with a long side in front of you. (Keep the remaining phyllo covered with a slightly damp towel to prevent it from drying out.) Brush the phyllo lightly with some of the clarified butter. Sprinkle evenly with 2 teaspoons breadcrumbs. Repeat to make 5 more layers (phyllo, clarified butter, breadcrumbs), stacking the phyllo as you go. (Reserve some clarified butter to brush on the strudel before baking.)\nSpoon the cheese mixture in a strip down the length of the phyllo, about 1 inch from the long side closest to you. Starting from that side, roll up the phyllo to make a thin log. Wrap the log in plastic wrap or cover with a towel and refrigerate until the filling is firm, at least 1 hour.\nPosition a rack in the lower third of the oven and preheat to 400 degrees F. Place the phyllo roll seam-side down on a parchment-lined baking sheet. Brush all over with the remaining clarified butter. Sprinkle with pepper. Bake, rotating the pan halfway through, until the phyllo is crisp and golden brown, about 25 minutes. Let cool about 15 minutes, then transfer to a cutting board to slice. Lightly drizzle the slices with honey and serve warm or at room temperature.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]\n\n" + }, + { + "recipe": "Strawberry Shortcake Martinis\n2 pints strawberries, cleaned and sliced\n1/4 cup sugar substitute (recommended: Splenda)\n1 recipe Low Carb Zucchini Muffins, recipe follows\nLow Carb Fresh Whipped Cream, recipe follows\n1 pint whole strawberries\nFew sprigs fresh mint\n4 tablespoons wheat bran\n1 1/2 cups soy flour plus 2 tablespoons\n1/2 cup small diced zucchini, with skin on\n3 eggs\n3/4 cup heavy cream\n1/2 cup club soda\n1/3 cup sugar substitute (recommended: Splenda)\n1 1/2 teaspoons baking powder\n1 cup heavy cream\n1/3 cup sugar substitute (recommended: Splenda)\n1 teaspoon no sugar added vanilla extract\nInstructions:\nCombine sliced strawberries and sugar substitute and refrigerate for at least 30 minutes. Slice muffins in half horizontally when cooled. Place each muffin bottom in a martini glass. Top with strawberry mixture. Place muffin tops on top of strawberry filling. Garnish with low carb whipped cream, whole berries, and fresh mint.\nPreheat oven to 375 degrees F.\nGrease a 12-cup muffin tin with nonstick cooking spray or butter. In a small bowl, mix together 4 tablespoons wheat bran and 2 tablespoons soy flour and sprinkle it evenly over each of the 12 cups of the muffin pan.\nIn a larger bowl, whisk together the remaining ingredients until completely blended. Fill each muffin cup only 2/3 of the way with the mix, leaving room for them to rise, and bake for about 20 to 25 minutes, or until tops start to brown. The muffins are done when lightly browned and a wooden toothpick inserted in the center of a muffin comes out clean. Remove and let cool before taking out of the pan.\nWith an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Store in a pastry bag or glass dish with a lid and refrigerate.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" + }, + { + "recipe": "Crunchy Onion Potato Bake\n2½ cups milk\n1½ cups water\n¼ cup butter\n1 box (7.2 oz) Betty Crocker® homestyle creamy butter or roasted garlic mashed potatoes\n1 can (15.25 oz) Green Giant® whole kernel corn, drained\n1 cup shredded Cheddar cheese (4 oz)\n1 can (2.8 oz) French-fried onions\nInstructions:\n1.) Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in corn.\n2.) Spoon half of potato mixture into dish. Sprinkle with ½ each of the cheese and onions. Top with remaining potatoes; sprinkle with remaining cheese and onions.\n3.) Bake 10 to 15 minutes or until cheese is melted and onions are golden.\n* Try a new cheese, like a Mexican blend, to add extra flavor.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Pretzel Chow Mix\n1 cup semisweet chocolate chips\n2 tablespoons butter \n3/4 cup peanut butter \n1/4 teaspoon vanilla extract \n6 cups pretzels, broken into pieces \n1 1/2 cups confectioners' sugar \nInstructions:\nPlace the chocolate chips and butter into a bowl set over a pot of simmering water, and stir until melted. Add the peanut butter and vanilla, and stir again until homogenous. Remove the bowl from the heat, then add the pretzels. Using two spatulas, toss the pretzels to coat completely with the chocolate. Add the sugar to the bowl and toss again to coat the pretzels. Serve as is, or store in the refrigerator.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer]" + }, + { + "recipe": "Stilton Dressing\n4 ounces Stilton cheese, chopped\n1 cup mayonnaise\n1 cup heavy cream\n2 tablespoons tarragon vinegar\n1 teaspoon kosher salt\n1/2 teaspoon freshly ground black pepper\n1 head iceberg lettuce, cut in 6 wedges\nInstructions:\nPlace the cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade and process until smooth. \nPlace a wedge of lettuce on each serving plate. Pour enough dressing over the lettuce to moisten. Serve immediately.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Herb Crusted Trout with Shiitake Sticky Rice and Shiso Oil\n4 trout fillets, skinless\n2 eggs\nAll purpose flour\n1 cup panko crumbs\n1/3 cup shiso leaves, chiffonade\n1 teaspoon ground coriander\nSalt and pepper to taste\nInstructions:\nMix the panko, coriander and shiso. Season the fillets. Dredge the fillets in flour, egg then panko. Deep fry at 350 degrees for 6 to 8 minutes until golden brown.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Wine]" + }, + { + "recipe": "Rhubarb Reunion Cocktail\n6 cups ice\n3 cups bourbon \n1 cup fresh lemon juice \n1 cup fresh mint leaves, plus 12 to 15 sprigs for garnish \n1 cup Rhubarb Simple Syrup, recipe follows\n2 cups ginger beer \n2 cups chopped rhubarb\n1 cup sugar \nInstructions:\nFill a pitcher with the ice, then add the bourbon, lemon juice, mint and Rhubarb Simple Syrup, and stir to combine. Top with the ginger beer, and serve in glasses with a mint sprig garnish\nPlace the rhubarb, sugar and 1 cup water in a medium saucepan set over medium-high heat. Bring to a boil and cook until the sugar dissolves and the rhubarb softens, 5 to 8 minutes. Transfer to a blender and puree until smooth. Yield: 2 1/2 cups.\n", + "wine_type": "[Bourbon, Ginger Beer, Sparkling Water]" + }, + { + "recipe": "Red Velvet Crinkle Cookies\nOne 8-ounce package cream cheese, at room temperature\n6 tablespoons unsalted butter, at room temperature\n2 large eggs\n2 tablespoons raspberry liqueur, such as Chambord\nOne 18.25-ounce package red velvet cake mix\nConfectioners' sugar, sanding sugar, small white nonpareils or finely chopped pistachios, for decorating\nInstructions:\nHeat oven to 375 degrees F.\nBeat the cream cheese and butter with an electric mixer on medium speed in a large bowl until fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition; mix in the raspberry liqueur.\nSift the red velvet cake mix into the bowl and stir until completely blended and the mixture forms a dough. Cover and refrigerate at least 30 minutes.\nLine two baking sheets with parchment paper. Using your hands, roll 1 teaspoon of dough at a time into a ball, and then roll each ball in the desired decoration. Place the balls on the prepared baking sheet, about 3 inches apart. These will be baked in three batches, so it is best to keep the dough in the refrigerator while one batch is baking, and roll them right before they go into the oven.\nBake until the cookies spread and the tops begin to crackle, 10 to 12 minutes. Cool the cookies on the baking sheet for 5 minutes, and then remove to a rack to cool completely.\n", + "wine_type": "[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" + }, + { + "recipe": "Chocolate Goat Cheese Truffles\n6 ounces bittersweet chocolate, chopped\n6 ounces fresh (mild) goat cheese, at room temperature\n1/4 cup confectioners' sugar\n1/2 teaspoon vanilla extract\n1/4 cup sweetened cocoa powder, sifted\nInstructions:\nIn the top of a double boiler, or in a metal bowl set over a pot of simmering water (make sure the water does not touch the bowl), melt the chocolate, stirring until it is smooth. Set the melted chocolate aside to cool for a few minutes while you prepare the rest of the ingredients.\nIn a bowl whisk together the goat cheese, sugar, and vanilla until it is light and fluffy. Whisk in the melted chocolate until it is well combined. Chill, covered, until it is firm, at least 1 hour.\nTo form the truffles, take a heaping teaspoon of the chocolate/cheese mixture and lightly roll it into a ball with your hands. Roll the finished truffles in the sifted cocoa powder, set them onto a baking sheet lined with waxed paper, and chill until they are firm, about 30 minutes. The truffles can be stored in an airtight container in the refrigerator for up to 3 days.\n", + "wine_type": "[Cabernet Sauvignon, Merlot, Pinotage, Malbec]" + }, + { + "recipe": "Le Waf, The Artisan Waffle\n30 grams fresh yeast\n200 milliliters milk or water, at room temperature \n500 grams all-purpose flour, plus more for dusting \n2 eggs, at room temperature \n300 grams butter, at room temperature \n40 grams white or brown sugar (see Cook's Note)\n5 grams salt \n350 grams pearl sugar (see Cook's Note) \nServing suggestions: gelato, fresh fruit or whipped cream\nInstructions:\nDilute the yeast in a bowl with the milk. Stir in half of the flour and the eggs. Let rest for 20 minutes.\nAdd the remaining flour and the butter, white sugar and salt. Using a stand mixer, food processor or by hand, knead the dough until it is homogeneous and smooth. Add the pearl sugar and mix again until it is integrated into the dough.\nDivide the dough into about 12 balls, each weighing 120 grams (for large waffles) or about 19 balls, weighing 80 grams each (for medium-sized waffles). Place on a floured surface and roll the dough. Cover with a towel and let rest for 40 minutes.\nPreheat a heavy-duty cast-iron waffle maker to 180 degrees C (356 degrees F).\nCook the dough until golden brown, about 3 minutes (cooking time may vary depending on your waffle iron).\nServe plain or with toppings, such as gelato, fresh fruit and whipped cream. The waffles can be stored in a dry, airtight container.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]" + }, + { + "recipe": "Lingonberry Stuffed Meatballs\n2 pounds ground beef\n1 pound ground veal\n1/2 cup minced yellow onion\n3 sprigs fresh tarragon, leaves stripped and coarsely chopped\n2 teaspoons herbes de Provence\n3 teaspoons salt\n2 teaspoons white pepper\n5 eggs\n3 cups panko (Japanese) bread crumbs\n4 tablespoons lingonberries*\nVegetable oil\nInstructions:\nPreheat the oven to 375 degrees F.\nPut the ground beef, veal, onion, tarragon, herbes de Provence, salt and pepper into a large mixing bowl. Lightly beat the eggs and pour over the meat. Mix well using your hands (it's the best way to make meatballs). Add 1 1/2 cups of the bread crumbs and mix well. Set aside.\nForm the meat mixture into 12 balls. Make a hole in the center of each ball with your thumb and fill the hole with 1 teaspoon of the lingonberries. Push the meat back over the fruit, making sure to seal the hole well. Refrigerate for at least 30 minutes. (The meatballs can be made to this point 1 day in advance.)\nPour 3 inches of vegetable oil into a large deep sided skillet and place over medium heat for 7 to 10 minutes. Test the oil by dropping a bread cube into it. If the cube browns quickly, the oil is ready. Remove the meatballs from the refrigerator and roll them in the remaining bread crumbs. Carefully place them into the skillet 4 at a time. Keep a close watch on them, making sure to turn them so they get golden brown on all sides. Remove with a slotted spoon and place on a sheet of paper towels. Repeat with the remaining meatballs.\nPut the meatballs on a baking sheet and place in the oven for 20 minutes. Remove and serve immediately.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Kiddie Kabobs with Turkey, Tomatoes, Carrots and Cucumber\n8 ounces Cheddar, cut into 1-inch cubes\n8 ounces honey roasted turkey, cut into 1-inch cubes \n15 cherry tomatoes \n2 medium carrots, peeled, cut into even 1-inch coins \n1 large cucumber, seeded, cut into half moons \n8 ounces Cheddar, cut into 1-inch cubes\n8 ounces honey roasted turkey, cut into 1-inch cubes \n15 cherry tomatoes \n2 medium carrots, peeled, cut into even 1-inch coins \n1 large cucumber, seeded, cut into half moons \nInstructions:\nPlace the cheese, turkey, tomatoes, carrots and cucumbers separate bowls and stick one ingredient on the sharp top to avoid injury. Give each kid a skewer and have them thread assorted toppings onto their skewers from the bottom and enjoy!\nPlace the cheese, turkey, tomatoes, carrots and cucumbers separate bowls and stick one ingredient on the sharp top to avoid injury. Give each kid a skewer and have them thread assorted toppings onto their skewers from the bottom and enjoy!\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Citrus Arctic Char with Farro\n3/4 cup farro\n1 navel orange\n1 blood orange\n2 tablespoons extra-virgin olive oil, plus more for the pan\n1 small bulb fennel, thinly sliced, plus chopped fronds for topping\n4 skinless Arctic char fillets (about 5 ounces each)\nKosher salt and freshly ground pepper\n1 teaspoon fresh thyme, roughly chopped\n2 cloves garlic, smashed\nInstructions:\nPreheat the oven to 400˚. Cook the farro as the label directs; set aside. Meanwhile, working with 1 orange at a time, cut off the peel and white pith with a paring knife. Working over a bowl, cut in between the membranes, letting the citrus and juices fall into the bowl.\nLightly coat a 9-by-13-inch baking dish with olive oil. Add the fennel slices, leaving 4 empty spots for the fish fillets. Add the fish curved-side up to the pan; season with salt and pepper and sprinkle with the thyme.\nHeat the olive oil and garlic in a small nonstick skillet over medium heat. Cook, stirring, until the garlic sizzles and begins to brown, 2 to 3 minutes. Carefully pour the garlic and oil into the bowl with the citrus and stir well to combine; season with salt and pepper.\nSpoon the citrus oil over the fish and fennel. Bake until the fish flakes when poked with a knife at the thickest part, 10 to 14 minutes. Divide the farro among plates and top with the fish, fennel and citrus mixture. Top with fennel fronds.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Grüner Veltliner]" + }, + { + "recipe": "Summer Eggplant Lasagna\n1 eggplant\nSalt\n2 eggs, beaten with 1 teaspoon water\n1 1/2 cups plain bread crumbs\n1 cup grated Parmesan\nFreshly ground black pepper\n2 tablespoons dried oregano\n2 tablespoons dried parsley leaves\n2 tablespoons garlic powder\nOlive oil, for frying\n1 or 2 tablespoons butter, depending on taste\n1/2 cup red wine vinegar\n1 cup olive oil\nScant 1/4 cup chopped peppadew peppers\n2 tablespoons sugar\n1 teaspoon dried oregano\n1 to 2 garlic cloves pressed through a garlic press\nSalt and freshly ground black pepper\n1/2 cup mint leaves\n2 tablespoons Italian parsley leaves\nMinced garlic\nShredded Parmesan\n1/2 (16-ounce) box lasagna noodles\n1 pound ball fresh mozzerella cheese, cubed or shredded\n1/2 cup basil leaves\nCherry or grape tomatoes, halved and tossed with some vinaigrette, for garnish\nInstructions:\nPeel and slice the eggplant and salt it in a colander. Cover with paper towels and a tea kettle that is full and heavy. Let stand for about 1 hour until moisture is released. This first step is very important to remove any bitterness.\nBatter the eggplant by dipping first in beaten eggs, then in bread crumbs seasoned with salt, pepper, oregano, parsley, and garlic powder. (If you need to use store bought seasoned bread crumbs omit salt and pepper.)\nIn a deep sided fry pan heat the olive oil to 350 degrees F. Add a little butter (for flavor) and fry the eggplant in batches until golden brown. Drain on paper towels and set aside.\nMake the vinaigrette of red wine vinegar, olive oil, chopped peppadews, sugar, oregano and garlic. Season with salt and pepper, to taste.\nChop the mint and Italian parsley.\nSpoon 2 tablespoons vinaigrette in the bottom of a large bowl. Layer eggplant slices with the chopped mint, parsley, and the vinaigrette. Top with more of the vinaigrette and marinate, covered, in the refrigerator for at least 1 hour. (Cook's note: you can also add to the layers more minced garlic and shredded Parmesan.)\nBoil the lasagna noodles with a little oil, so that they do not stick, and some salt, to impart some flavor.\nIn a beautiful serving dish layer the marinated eggplant, the noodles, then sprinkle with some fresh mozzarella, then the basil and finally drizzle with the vinaigrette. Repeat until all the layers are formed, making sure that the noodle is not the last layer. Garnish with cherry tomatoes. Season with salt and pepper, to taste.\nServe at room temperature for the best summer lasagna. Manga!!!\n", + "wine_type": "[Barolo, Chianti, Pinot Grigio, Vermentino]\n\n" + }, + { + "recipe": "Cinnamon French Toast\n1 cup half-and-half\n2 tablespoons granulated sugar \n2 teaspoons ground cinnamon, plus more for serving \n1 teaspoon pure vanilla extract \n1/2 teaspoon kosher salt \n6 large eggs \n2 to 3 tablespoons unsalted butter \n8 slices challah or brioche bread (3/4 inch thick) or 12 slices sandwich bread \nConfectioners' sugar, for dusting \nFresh fruit, for serving \nMaple syrup, for serving\nInstructions:\nPreheat the oven to 200 degrees F.\nWhisk together the half-and-half, granulated sugar, cinnamon, vanilla, salt and eggs in a large bowl until very well combined and no visible egg white remains. Pour the mixture into an 8- or 9-inch square baking dish. \nHeat a large nonstick skillet over medium heat. Add 1/2 tablespoon butter and when it melts, swirl to coat the skillet. \nPut 2 slices of bread at a time in the custard until moistened through, about 10 seconds on each side for the thicker bread and 5 seconds for the thinner sandwich bread. \nWhen the butter begins to sizzle, transfer the soaked slices to the skillet and cook until the custard is heated through and the slices are very golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and hold in the oven while you repeat with the remaining butter, bread and custard. \nTo serve, fan out the slices on a platter or individual plates and dust with confectioners' sugar and additional cinnamon. Serve with fresh fruit and maple syrup.\n", + "wine_type": "[Chardonnay, Riesling, Moscato, Pinot Grigio]" + }, + { + "recipe": "String Bean \\Casserole\\ Salad\nKosher salt and freshly ground black pepper\n1 pound haricots verts, trimmed and cut into thirds\n1 red bell pepper, seeded and sliced\n1/2 cup apple cider vinegar\n2 ounces dried porcini mushrooms\n3 cloves garlic, smashed\n8 sprigs fresh thyme\n1 tablespoon Dijon mustard\n4 tablespoons mushroom soaking liquid\n2 tablespoons olive oil\n1/2 cup French-fried onions, lightly hand-crushed (recommended: French's)\nInstructions:\nFill up a large bowl of water and a few handfuls of ice, set aside.\nBring a large pot of water to a rolling boil. Add a heavy pinch of salt, the green beans, and the bell peppers. Stir to dissolve the salt and cook the vegetables until bright and still crisp, just a few minutes. With a sieve or slotted spoon, remove the vegetables to the bowl of ice water to stop them from over cooking. Once the vegetables are cooled remove them to a paper towel-lined baking sheet and pat dry.\nTo prepare the mushrooms: In a small saucepot on medium heat add 2 cups of water, the vinegar, mushrooms, garlic, thyme, and 1 teaspoon salt. Stir to dissolve the salt, cover and cook on medium heat for 15 minutes. Turn off the heat and let it rest covered for 15 minutes more.\nTo make the vinaigrette: Whisk together the mustard, 4 tablespoons of the liquid the mushrooms are soaking in, and olive oil in a small bowl. Season with some salt and a grind or two of pepper.\nShake the excess liquid off the mushrooms and add them to a large bowl along with the cooked vegetables and the vinaigrette. Toss and serve with fried onions sprinkled over the top.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" + }, + { + "recipe": "Linzer Cookies\n1 1/2 cups whole almonds\n1 cup pecans\n11/2 cups granulated sugar\n5 cups all-purpose flour, plus more for dusting\n2 teaspoons ground cinnamon\n1/2 teaspoon ground cardamom\n1 teaspoon salt\n5 sticks unsalted butter, at room temperature\n1 tablespoon vanilla extract\n6 large egg yolks\nGrated zest of 1 lemon\nGrated zest of 1 orange\n1/4 cup confectioners' sugar\n1 cup seedless raspberry preserves \nInstructions:\nPosition racks in the lower and upper third of the oven and preheat to 350. Place the almonds and pecans on a baking sheet; toast on the upper oven rack until lightly browned and fragrant, about 8 minutes. Let cool, then pulse in a food processor with 1/4 cup granulated sugar until finely ground. (Don't overprocess or the mixture will turn into a paste.) Turn off the oven.\nWhisk the flour, cinnamon, cardamom and salt in a medium bowl. Set aside.\nUsing a mixer, beat the butter and the remaining 11/4 cups granulated sugar in a large bowl until light and fluffy. Beat in the vanilla extract, egg yolks, and the lemon and orange zest; add the ground nuts. Add the flour mixture, mixing just until incorporated (do not overmix). Divide the dough into 2 pieces; place 1 piece between 2 lightly floured sheets of parchment paper and roll into a 14-inch square, about 1/4-inch thick. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour.\nPreheat the oven to 350. Cut the dough into hearts with a 21/4- to 21/2-inch heart-shaped cookie cutter. Using a smaller heart-shaped cutter (about 11/2 inches), cut out the centers from half of the cookies (you can reroll the centers and scraps). Place the cookies, about 1 inch apart, on baking sheets and bake 2 sheets at a time until the edges are golden, 12 to 15 minutes, rotating the sheets halfway through. Cool on wire racks.\nSift confectioners' sugar over the cookies. Spread 1 teaspoon raspberry preserves evenly over each whole heart cookie, leaving a slight border around the edge; top with the cut-out heart cookies.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Spiced Cranberries and Almonds\n3/4 stick unsalted butter\n1/2 cup packed light brown sugar\n1 tablespoon maple syrup\n1 teaspoon ground cinnamon\n2 teaspoons pumpkin pie spice\n2 cups dried cranberries\n3 cups almonds\n1/2 cup unsweetened coconut flakes\nInstructions:\nPreheat oven to 350 degrees F.\nMelt butter, brown sugar, and maple syrup in large pot over medium heat. Stir in cinnamon and pumpkin pie spice. Add cranberries, almonds, and coconut flakes and stir to combine.\nSpread mixture on greased cookie sheet. Bake 20 minutes or until mixture is crunchy and lightly browned. Transfer to a bowl when cooled and serve.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Moscato]" + }, + { + "recipe": "Blushing Mimosas\n2 cups fresh raspberries, plus more for garnish\n3/4 cup sugar \n2 2/3 cups grapefruit juice \nOne 750-milliliter bottle sparkling rose wine, chilled \n1/2 cup vodka, such as Tito's \nGrapefruit slices, for garnish \nInstructions:\nCombine the raspberries, sugar and 3/4 cup water in a small saucepan. Bring to a boil. Reduce the heat and simmer, uncovered, until the raspberries begin to fall apart and the sugar dissolves, about 5 minutes. Strain the liquid through a wire-mesh strainer into a glass measuring cup, pressing the solids to release the juices. Discard the solids and let the simple syrup cool completely.\nTo serve, pour 2 tablespoons simple syrup in the bottom of each of 8 champagne flutes. Top with 1/3 cup grapefruit juice and about 1/3 cup sparkling rose. Top each with about 1 tablespoon vodka and garnish with raspberries and grapefruit slices.\n", + "wine_type": "[Prosecco, Rosé, Sauvignon Blanc, Pinot Grigio]" + }, + { + "recipe": "Baked Tamarind and Seedcrusted Turkey Leg\n1 turkey leg, about 3 to 4 pounds\n6 ounces tamarind pods or 1/3 cup tamarind paste mixed with 3/4 cup water\n2 tablespoons sesame seeds\n2 tablespoons cumin seeds\n2 teaspoon celery seeds\n1 tablespoon cracked black pepper\n1/2 teaspoon cayenne pepper\n2 shallots, peeled and cut in half\n2 garlic cloves, peeled\n1 tablespoon honey\n2 teaspoons Worcestershire sauce\n1/4 cup vegetable oil\n2 teaspoon coarse salt\nInstructions:\nIf using tamarind pods, peel them and extract the fruits. Place tamarind fruit in a small saucepan with enough water to cover by an inch. Cook over medium low heat, covered, until soft, about 30 minutes. Drain, reserving the cooking water. Mash and then push through a strainer, discarding the seeds and strings. Reserve the pulp, which should measure about 1/2 cup, and add to that 1/2 cup of the reserved cooking liquid. (Or, if using tamarind paste, combine pulp and water in a small saucepan, bring to the simmer, and push through a sieve to remove seeds. Reserve resultant puree, which should measure about 1 cup.) In a small dry skillet, toast sesame and cumin seeds over medium low heat until fragrant and lightly colored, about 2 minutes. Place in small bowl and add celery seeds, cracked black pepper, and cayenne pepper. Stir to combine and set aside. Drop shallots and garlic through top of blender with the motor running. Add spice and whirl to pulverize slightly. Add tamarind, honey, Worcestershire, and oil and blend thoroughly. Rub marinade evenly on turkey leg and let marinate in refrigerator 3 hours or overnight.\nPreheat oven to 375 degrees F. Remove turkey leg from refrigerator and season evenly on all side with salt. Place on rack set inside roasting pan. Pour 1/4-inch of water into the bottom of roasting pan. Cover roasting pan with foil and roast for 40 minutes. Remove the foil and continue to cook 2050 minutes, until fork inserted in meat slips out easily or instant-read thermometer inserted in thickest part of joint measures 165 degrees F. Remove leg from oven, let cool and shred meat.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Fried Calamari with Spicy Anchovy Mayonnaise\n1 egg, at room temperature*\n4 to 5 anchovy fillets\n2 tablespoons lemon juice\n1 tablespoon finely chopped parsley leaves\n1/2 teaspoon cayenne\n3/4 cup light olive oil or vegetable oil\n1 pound fresh, clean calamari\n4 cups light olive oil or vegetable oil\n1 cup all-purpose flour\n1 cup graham cracker crumbs\n1 teaspoon kosher salt\nInstructions:\nIn a food processor, combine the egg, anchovies, lemon juice, parsley, and cayenne. Blend until smooth. With the motor running, slowly add the oil to make a mayonnaise. Transfer the sauce to a bowl and refrigerate, covered tightly, for up to 2 days, until ready to serve.\nCut the calamari into 1/4-inch rings. If the tentacles are large, halve or quarter them lengthwise. Refrigerate until ready to use.\nPour the oil into a heavy-bottomed, straight-sided 3-quart saucepan, about 8 inches in diameter. To prevent the oil from bubbling over when frying the calamari, the pan should be no more than 1/3 full. Heat the oil to 360 degrees F on a deep fat thermometer. (to check the temperature without a thermometer , drop a small piece of bread the size of a crouton into the oil. It should float to the surface immediately and brown lightly in about 45 seconds.)\nCombine the flour and graham cracker crumbs in a bowl. Divide the calamari into 2 or 3 batches for easier frying. Toss each batch in the flour mixture to coat evenly. Shake the calamari in a mesh strainer to shed excess coating. Using tongs or a slotted spoon, gently lower each batch of calamari into the hot oil and fry until golden brown, about 2 minutes. Remove with slotted spoon and drain on paper towels. Sprinkle with salt. The cooked calamari can be kept warm in a low oven while you continue. Check your oil temperature (360 degrees F) and repeat with the remaining calamari. Serve hot with the chilled anchovy mayonnaise.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" + }, + { + "recipe": "Pork Loin with Ketchup and Onion Marmalade\n1 (2 1/2 to 3-pound) pork loin\nSalt and freshly ground black pepper\n1 tablespoon garlic powder\n2 tablespoons grapeseed oil\n1 tablespoon grapeseed oil\n1 large red onion, sliced\n1/4 cup ketchup\nInstructions:\nPreheat oven to 350 degrees F.\nFor the pork: Rinse pork loin to remove residue and pat dry with paper towels. Season with salt, pepper, and garlic powder. Heat grapeseed oil over medium-high heat in an oven safe pan, preferably with a lid. Sear pork loin on all sides, leaving each side undisturbed for the first few minutes before turning, to allow the seasonings to integrate into the surface of the meat. Cover the pan and transfer to the oven. Roast, covered, until fork tender, about 1 1/2 hours, or until the pork reaches an internal temperature of 160 degrees F on an instant-read thermometer. Remove cover and increase oven temperature to 425 degrees F for about 10 minutes to allow outside of roast to brown. Remove from oven and allow to rest and carryover cook to 170 degrees F. Slice.\nFor the marmalade: While the pork is in the oven, make the marmalade. Heat grapeseed oil over medium heat in a small skillet. Add onion and reduce heat to low. Allow to slowly caramelize, about 30 to 40 minutes. Stir in ketchup and salt and pepper, to taste, and allow to cook for another 10 minutes to reduce and thicken. Add additional oil before serving if the marmalade looks too pasty.\nServe marmalade over sliced pork.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" + }, + { + "recipe": "Chocolate Cake with Mocha Frosting\n12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature\n2 cups sugar \n1 tablespoon pure vanilla extract \n3 extra-large eggs, at room temperature \n1 3/4 cups all-purpose flour \n1 teaspoon baking soda \n1 teaspoon kosher salt \n2/3 cup hottest tap water \n2/3 cup unsweetened cocoa powder, such as Droste Cocoa Powder \n1 teaspoon instant espresso powder \n2/3 cup half-and-half \nMocha Frosting, recipe follows\n12 ounces bittersweet chocolate, such as Lindt, 1/4-inch-chopped\n3 tablespoons unsalted butter, diced, at room temperature \n2 teaspoons instant espresso powder \n1 1/4 cups heavy cream \n1 tablespoon Kahlua \n1 teaspoon pure vanilla extract \nInstructions:\nPreheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan.\nPlace the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth.\nSift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed.\nPour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cut in squares and serve.\nPlace the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold.\nScrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.\n", + "wine_type": "[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]" + }, + { + "recipe": "Garlic Mashed Potatoes\n6 Yukon Gold Potatoes, peeled and quartered\n4 cups water\n1 head garlic roasted\n4 tablespoons butter\n4 to 5 heavy cream, heated\n2 tablespoons fresh bacon bits\nSalt and freshly ground black pepper, to taste\nInstructions:\nCook the potatoes in 4 cups water for 30 minutes or until soft. Drain. Pass the potatoes through a food mill and add the garlic, butter, heavy cream, bacon bits, and salt and pepper to taste. Stir until thoroughly combined. Serve warm.;\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Creamy Dilled Cucumber Salad\n1/2 cup plain yogurt\n1 small clove garlic, finely grated\nFinely grated zest and juice of 1 lemon\nKosher salt and freshly ground black pepper\n3 small cucumbers, such as Kirby, chopped\n1 shallot, chopped (about 1/2 cup)\n1/4 cup fresh dill, coarsely chopped, plus more, for serving\n1/4 cup fresh mint leaves, coarsely chopped, plus more, for serving\nInstructions:\nStir together the yogurt, garlic, lemon zest and juice, 1 teaspoon salt and a few grinds of pepper in a medium bowl until combined. Add the cucumbers, shallot, dill and mint; stir until the cucumbers are well coated. Serve sprinkled with dill and mint.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Gewürztraminer]" + }, + { + "recipe": "Cat Lady Quilt Pie\n3 pounds fresh strawberries, hulled and sliced into quarters (approximately 6 cups)\n4 ounces dark chocolate (70% cacao), roughly chopped, or 1/2 cup dark chocolate chips\n3/4 cup sugar \n6 tablespoons cornstarch \n1 teaspoon grated lemon zest\nAll-purpose flour, for dusting\n2 batches Butter Pie Dough, recipe follows (see Cook's Note)\n1 batch Chocolate Pie Dough, recipe follows\n3 cups all-purpose flour, plus more for dusting\n1 tablespoon sugar\n1/2 teaspoon fine salt \n1 1/2 sticks (12 tablespoons) very cold unsalted butter, cut into 1-inch cubes\n1/4 cup very cold or frozen vegetable shortening, cut into 1-inch cubes \n6 to 8 tablespoons ice cold water \n1 1/4 cups all-purpose flour, plus more for dusting\n1/4 cup sugar \n3 tablespoons cocoa powder\n1 1/4 sticks (10 tablespoons) very cold unsalted butter, cut into 1-inch cubes \n3 to 4 tablespoons ice water \nInstructions:\nPlace the strawberries, chocolate, sugar, cornstarch and lemon zest in a large bowl and gently combine until the ingredients are evenly distributed. Set aside.\nLine a large work surface with parchment paper and lightly flour the paper. Roll out one ball of the Butter Pie Dough into an 11-by-14-inch rectangle. Gently roll the dough up around your rolling pin and transfer it to a 9-by-12-by-1-inch rectangular sheet pan. Unroll the pastry over the sheet pan. Alternatively, fold the pastry in half and then again in quarters, transfer to the sheet pan and unfold. Gently fit the pastry into the pan and up the sides. Tuck the edges under the side of the pan lip and trim. Transfer the strawberry-chocolate filling to the lined pan and distribute evenly. Place the filled sheet pan in the fridge while you complete the next step. \nFor the decorations: To make the plain quilt squares, cut a ball of Butter Pie Dough in half and roll one half out to a 7-by-11-inch rectangle. Use a ruler and a crimped pastry wheel (see Cook's Note) to cut six 3-inch squares. \nTo make the embossed quilt squares: Use the other half of the ball of dough to roll out a 5-by-9-inch rectangle. Place a doily (see Cook's Note) over the pastry and continue to roll the pastry until it is a 7-by-11-inch rectangle. Remove the doily. Use a ruler and the crimped pastry wheel to cut six 3-inch squares. Put the plain and embossed squares carefully on a sheet pan and return to the fridge while you create the other decorations. \nTo make the cat and mouse decorations: Print the Cat Lady Quilt Pie Template (link below) and cut out the shapes with scissors. \nRoll out the Chocolate Pie Dough. Lay the front-view cat stencil on the dough and use a sharp knife to cut out a front-view cat; repeat to make 2 front-view cats. Lay the side-view cat stencil on the dough and use a sharp knife to cut out a side-view cat; repeat to make 2 side-view cats. Lay the 2-part mouse stencil on the dough and use a sharp knife to cut out 1 front-end mouse piece and 1 back-end mouse piece.\nTo make the heart, flower, crisscross and letter decorations: Roll out one ball of Butter Pie Dough to a 12-inch circle. Cut out 12 hearts with a 1-inch heart cutter, 11 flowers with a 1-inch flower cutter and 20 crisscrosses with a 1-inch crisscross cutter. Use 1-inch M, E, O and W letter cutters to make 2 Ms, 2 Es, 2 Os and 2 Ws. \nTo make the fishbone and dream bubble decorations: Using leftover Chocolate Pie Dough, cut a narrow strip of dough for the spine, approximately 1 inch long. Cut 2 narrow strips 1/2 inch long for the cross bones. Cut a triangle for the head of the fish with a 1-inch triangle cutter. Cut a 1/2-inch V shape for the tail. \nUse any leftover Butter Pie Dough to freehand a dream bubble that is approximately 2 inches wide and 1 inch high. Dampen the dream bubble lightly with a wet finger and assemble the fish on the dream bubble. \nGently place the quilt squares on the filled pie one at a time, alternating the embossed and plain pieces. \nTo assemble the decorations: Dampen the back of each decoration right before you place it on a quilt square. The decorations can be arranged in any order that you find appealing, but should be spaced so that patterns are not repeated directly beside each other. Leave one quilt square above a front-view cat quilt square open for the fishbone/dream bubble decoration. \nFor the cat (side view): On a quilt square, place one side-view cat. Roll 2 small pieces of Butter Pie Dough to form the eyes and place on the face. Repeat on a second quilt square. \nFor the cat (front view): On a quilt square, place one front-view cat. Roll 2 small pieces of Butter Pie Dough to form the eyes and place on the face. Repeat on a second quilt square. \nFor the mouse: On a quilt square, place the front end of the mouse. Roll 1 small piece of Butter Pie Dough to form the eye and place on the face. Roll 1 small piece of Chocolate Pie Dough and place on the nose. Put the back end of the mouse on a second quilt square. \nFor the heart pattern: On a quilt square, form 6 hearts into a circle. Place a flower in the middle. Repeat on a second quilt square. \nFor the letters: On a quilt square, place one set of letters to spell out MEOW. Repeat on a second quilt square. \nFor the flowers: On a quilt square, place 9 flowers in 3 rows. \nFor the fishbone/dream bubble: On an empty quilt square above a front-view cat quilt square, place the assembled fishbone/dream bubble. Roll a few small pieces of Butter Pie Dough and place them above the cat's head leading up to the dream bubble. \nPlace one crisscross cut-out on each spot where 4 quilt squares meet and where 2 quilt squares meet the border. Use the tines of a fork to create a decorative pattern around the edge of the pie. Trim any excess away from the border. \nTo bake: Position a rack in the lower third of the oven and preheat the oven to 425 degrees F. \nBake the pie for 12 minutes. Then, reduce the temperature to 350 degrees F and bake until the pie is golden and the filling bubbles thickly, another 50 to 60 minutes. Let cool for at least 2 hours before cutting to ensure that the filling is set. \nFor the butter pie dough: Pulse the flour, sugar and salt in a food processor fitted with a metal blade until combined, 2 to 3 times. Scatter the butter and shortening over the flour mixture. Pulse 4 to 5 times until the mixture resembles small pebbles with a few larger pieces.\nSprinkle 6 tablespoons of the ice water over top. Pulse until the mixture starts to clump and comes together, 6 to 8 times. If the mixture does not clump, add more water 1 tablespoon at a time, pulsing 1 to 2 times between additions. \nTurn the mixture out onto a lightly floured work surface. Cup your hands around the dough to bring together in a ball. Divide the dough into 2 balls, wrap each tightly in plastic wrap and chill for 1 hour. \nFor the chocolate pie dough: Pulse the flour, sugar and cocoa powder in a food processor fitted with a metal blade until combined, 2 to 3 times. Scatter the butter over the flour mixture. Pulse 4 to 5 times until the mixture resembles small pebbles with a few larger pieces.\nSprinkle 3 tablespoons of the ice water over top. Pulse until the mixture starts to clump and comes together, 6 to 8 times. If the mixture does not clump, add another tablespoon of water, pulsing 1 to 2 times. \nTurn the mixture out onto a lightly floured work surface. Cup your hands around the dough to bring together in a ball. Wrap tightly in plastic wrap and chill for 1 hour.\n", + "wine_type": "[Pinot Noir, Beaujolais, Sangiovese, Grenache]\n\nThese wines pair well with the flavors and textures described in the recipe, particularly the fruit and chocolate notes. Pinot Noir and Beaujolais are both light-bodied red wines with bright acidity and flavors of red fruit, making them a good match for the strawberries and chocolate in the recipe." + }, + { + "recipe": "The Ultimate Crab Cakes\nExtra-virgin olive oil\n1 onion, finely minced\n4 garlic cloves, finely minced\n1 1/2 pounds jumbo lump crabmeat\n1 1/2 cups fresh bread crumbs (made from 4 or 5 slices white bread with the crusts removed and processed in food processor)\n2 tablespoons mayonnaise, plus more if needed \n1 large egg white\n1/2 lime, juiced\n1/4 cup freshly chopped cilantro leaves, plus whole leaves, for garnish\nKosher salt and freshly cracked black pepper \nKosher salt and freshly cracked black pepper\n1 recipe Garlic Aioli with Celery Root, for serving, recipe follows\nLemon wedges, for garnish\n2 cloves garlic\n1/2 cup sour cream\n1 cup mayonnaise\n1 tablespoon celery seed\n1 lemon, juiced\n1/4 cup extra-virgin olive oil\nKosher salt and freshly ground black pepper\nAbout 2 cups shredded celery root, shredded using the grater attachment of a food processor or a mandoline\n2 tablespoons freshly chopped chives\nInstructions:\nMake the crab cakes first so they have time to firm up in the refrigerator before you cook them. \nHeat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill. \nTo serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root.\nMince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife. \nPlace the paste in a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the shredded celery root and chives. Give it a final taste and adjust seasoning, if necessary. \n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" + }, + { + "recipe": "Silver Dollar Pancakes\n1 1/2 cups all-purpose flour\n3 1/2 tablespoons baking powder\n1 tablespoon salt\n1 tablespoon sugar\n1 egg\n1 1/4 cups milk\n3 tablespoons butter, melted\nOil\n1 1/2 cups sour cream\n1 shallot, minced\n1/4 cup dill, chopped\n1/4 capers, chopped\n1 teaspoon lemon juice\n1 pound smoked salmon, cut into 1-inch pieces\nDill sprigs\nInstructions:\nFor Pancakes:In a medium sized mixing bowl, blend together the flour, baking powder, salt, and sugar. In another bowl, whisk together the egg and the milk. While whisking, slowly incorporate the milk mixture into the bowl of the mixed dry ingredients. Continue mixing while adding the melted butter. In a medium nonstick saute pan over medium heat, add enough oil to coat the pan. Using a small spoon, place small dollops of the batter into the pan. Allow the pancakes to brown lightly on one side before flipping them. Cook until golden brown on both sides and cooked through.\nFor Dill and Caper Cream: In a medium sized bowl, mix together the sour cream, shallot, dill, capers, and lemon juice. Season with salt.\nAssembly: Top each individual pancake with a bit of the dill cream and a slice of smoked salmon. Garnish each piece with a small sprig of dill.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]\n\n" + }, + { + "recipe": "Eboo's Wild Scuppernong Pie\n6 cups black and bronze scuppernongs\n1 1/4 cups water \n2 cups sugar \n1/4 teaspoon baking soda \n1/4 cup cornstarch \n4 tablespoons (1/2 stick) margarine\n2 store-bought roll-out pie crusts \n1 egg, beaten \nInstructions:\nPreheat the oven to 350 degrees F.\nSeparate the pulp and skins of the scuppernongs. Add the skins to a medium saucepan; add the pulp to a small saucepan. Add 1/2 cup water to each saucepan and bring to a boil. Add the sugar to the skins (no sugar to the pulp). Reduce the heat and simmer both pots until the pulp starts to break down, 5 to 6 minutes. Remove the pulp from the heat and strain into the skins, pushing as much juice through the strainer as possible; discard any solids (and seeds). Add the baking soda to the mixture; it will turn green and foam up. Don't worry--just continue to stir and simmer.\nIn a bowl, combine 1/4 cup water and the cornstarch; mix until there are no lumps. Add the cornstarch mixture to the filling and bring back to a boil. Stir in the margarine until melted. Remove from the heat.\nRoll out one of the pie crusts and transfer it to a 9-inch pie pan. Pour the filling into the uncooked crust. Roll out the second crust and set it on top of the pie. Cut vents in the top crust in several places. Brush with beaten egg, using a pastry brush.\nBake until the crust has browned, 50 minutes.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]\n\n" + }, + { + "recipe": "Lemon Knots\n12 cups all-purpose flour, plus more for dusting\n2 cups granulated sugar\n12 teaspoons baking powder\n12 tablespoons all-vegetable shortening, such as Crisco\n1/2 cup 2-percent milk\n2 teaspoons lemon extract\n12 eggs\n2 drops cinnamon oil\n2 cups powdered sugar\n1/4 cup milk or water\nInstructions:\nFor the lemon knots: Combine the flour, granulated sugar and baking powder together in a bowl. Add the shortening and work it into the flour.\nAdd the milk, extract, eggs and cinnamon oil in a separate bowl. Mix well. Add the milk mixture to the flour mixture and work with your hands until combined. The dough will be sticky to the touch.\nPreheat the oven to 375 degrees F.\nDust your hands with flour and roll a 5-inch rope-like log out of the dough. Make the dough log into a knot. Place the dough knot onto a cookie sheet. Repeat with the remaining dough. Bake until firm to the touch, about 6 minutes.\nFor the glaze: Combine the powdered sugar and milk and use to glaze the lemon knots.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" + }, + { + "recipe": "Whole-Wheat Cinnamon-Raisin Bread\n2 cups bread flour, plus more for dusting\n2 cups whole-wheat flour\n1/4 cup nonfat dry milk\n1 large egg\n2 tablespoons canola oil, plus more for brushing\n3 tablespoons honey\n2 teaspoons salt\n1 1/2 teaspoons instant dry yeast\nNonstick cooking spray\n2/3 cup raisins\n1 tablespoon plus 1 teaspoon ground cinnamon\n1/3 cup packed dark brown sugar\nInstructions:\nMake the dough.\nMeasure out 1 1/4 cups very warm water and check the temperature; it should be 120 degrees F to 130 degrees F. Combine both flours, the dry milk, egg, canola oil, honey, salt, yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky.\nLet it rise.\nTransfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes.\nSoak the raisins.\nDry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes. Drain and pat dry.\nFold the dough.\nTransfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough.\nAdd the filling.\nMist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 8-inch square. Brush each square with canola oil, then sprinkle with the cinnamon (it's high in antioxidants!), brown sugar and raisins.\nForm the loaves.\nRoll up each square of dough into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes.\nBake the bread.\nPreheat the oven to 375 degrees F. Brush the loaves with canola oil and bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Cherry Pecan Spread on Corn Muffins\n1 (6.5-ounce) package cornbread and muffin mix (recommended: Betty Crocker)\n1 egg\n1/3 cup milk\n2 tablespoons butter, melted\n1/2 cup frozen whole corn kernels, thawed\n1 (8-ounce) container strawberry cream cheese (recommended: Philadelphia)\n1/4 cup mascarpone cheese\n1/4 cup chopped dried cherries\n1/4 cup chopped pecans, toasted\n2 teaspoons lemon zest\nInstructions:\nPreheat oven to 400 degrees F. Spray a 6-cup muffin pan with butter-flavored cooking spray; set aside.\nIn a medium bowl, combine corn muffin mix, egg, milk, butter, and corn kernels. Stir until just combined.\nPour equal amounts of mixture into each muffin cup.\nBake in preheated oven for 16 to 18 minutes.\nIn a medium bowl, combine all spread ingredients. Mix thoroughly. Refrigerate until ready to use.\nTo serve, spread warm muffin with Cherry Pecan Spread.\n", + "wine_type": "[Chardonnay, Riesling, Sparkling Shiraz, Moscato]" + }, + { + "recipe": "Roasted Chestnuts and Brussels Sprouts\n2 pounds chestnuts\n1 1/2 pounds Brussels sprouts, trimmed\n4 tablespoons unsalted butter\n2 tablespoons minced shallots\n1/4 cup minced fresh herbs\nSalt and freshly ground pepper to taste\nInstructions:\nPreheat oven to 400 degrees.\nWith a sharp knife, score each chestnut 1/4-inch deep all around. Arrange them in one layer in a baking pan and roast for 20 minutes, or until shells have just opened. Peel off both layers of skin with a knife while the nuts are still hot. In a large saucepan of boiling, salted water, cook the Brussels sprouts for 12 to 15 minutes, or until tender. Drain and refresh with cold water. Then thinly slice the cooled Brussels sprouts.\nIn a large skillet set over moderately high heat, melt the butter, add the shallots and cook, stirring, 2 minutes. Add the chestnuts, Brussels sprouts, herbs, and salt and pepper, and saute for 2 to 3 minutes, or until heated through.\n", + "wine_type": "[Chardonnay, Riesling, Pinot Grigio, Barbera]" + }, + { + "recipe": "Mike Mills' Beef Ribs\nFour 2 1/4- to 2 1/2-pound racks center cut beef ribs\nMagic Dust dry rub, recipe follows\nApple City Barbecue Sauce, recipe follows\n4 cups apple juice in a spray bottle\n1/2 cup paprika\n1/4 cup kosher salt, finely ground\n1/4 cup sugar\n1/4 cup powdered mustard\n1/4 cup chili powder\n1/4 cup ground cumin\n2 tablespoons ground black pepper\n1/4 cup granulated garlic\n2 tablespoons cayenne pepper\n1 cup ketchup\n2/3 cup seasoned rice vinegar\n1/2 cup apple juice or cider\n1/4 cup apple cider vinegar\n1/2 cup packed brown sugar\n1/4 cup soy sauce or Worcestershire sauce\n2 teaspoons prepared yellow mustard\n3/4 teaspoon garlic powder\n1/4 teaspoon ground white pepper\n1/4 teaspoon cayenne\n1/3 cup bacon bits, ground in a spice grinder\n1/3 cup peeled and grated apple\n1/3 cup grated onion\n2 teaspoons grated green bell pepper\nInstructions:\nPrepping the meat: There is a skin-like membrane on the back of the ribs. The easiest way to remove it is to start in the middle of the rack and work a table knife or a screwdriver underneath the skin, going all the way across and teasing it up. Slide your forefinger in there and bring your thumb across, holding the rib down and pulling the membrane straight up. It'll peel from the middle.\nOnce you start cooking the ribs, you can't leave the pit or grill unattended for any more than about 20 minutes. You'll need to continually check that the temperature remains between 250 and 275 degrees F at all times in the grill. If it gets too hot, shut the top and bottom drafts to smother the fire. If some of the coals appear to be glowing red, that will cause a hot spot. Don't cook the ribs directly over the hot spot, move them to a different, cooler, part of the grill. If the temperature dips too low, move the ribs to a hot spot for a while and add some hot coals.\nSprinkle ribs liberally with Magic Dust, coating both sides. Put them in a shallow pan or on a cookie sheet and cover them with clear plastic wrap or a lid. Refrigerate them until you're ready to use them. I recommend letting them marinate for at least 1 hour. At the restaurant we dust the ribs up to a day in advance.\nPlace ribs on grill and cook for 1 1/2 to 2 hours. About 10 minutes before you remove the ribs from the grill, mop them with sauce. When you take them off the grill, mop again with sauce and sprinkle some more Magic Dust on them. Serve immediately. Serves 4 very hungry people or you can cut the rack in half to serve 6 to 8 people who have a regular appetite.\nMix all ingredients and store in a tightly covered container. You'll want to keep some in a shaker next to the smoker, grill, or stove. Keeps indefinitely but won't last long.\nCombine the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce or Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan. Bring to a boil over medium-high heat. Stir in the apple, onion, and bell pepper. Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly. Stir it often. Allow to cool, then pour into sterilized glass bottles. A clean glass jar that used to contain mayonnaise or juice works real well. Refrigerate for up to 2 weeks.\n", + "wine_type": "[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" + }, + { + "recipe": "Eggberts Sunriser\n2 to 3 cups canola oil, for frying\n6 cups frozen hash browns \nSalt and freshly ground black pepper\n18 to 20 frozen mini potato wedges \n4 tablespoons butter \n2 cups diced ham \n1 jalapeno, seeded and diced, optional\n1 medium onion, diced \n1 green bell pepper, diced \n1 red bell pepper, diced \n2 cups grated sharp Cheddar\n8 eggs \nStore-bought salsa, for serving\nInstructions:\nPreheat the oven to 300 degrees F.\nPour 3 tablespoons of the oil in a skillet and heat to medium. Add the hash browns and leave them undisturbed for a few minutes. Make sure the skillet's not too hot. Ideally you'll turn them only once and then cook them on the other side--you want them crispy and golden. Sprinkle with salt and pepper. \nIn another skillet, add about an inch of oil. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Fry the potato wedges until golden brown and crisp. Sprinkle with salt and pepper. (You can also bake these in the oven if you prefer.) Drain the hash browns and potato wedges on a paper towel and keep warm.\nHeat 2 tablespoons of the butter in a large skillet until melted. Throw in the ham, jalapenos if using, onions and bell peppers and toss them around for several seconds. Turn off the heat and set the pan aside.\nIn 8 individual skillets (or 1 very large one) layer: the hash browns, the veggie/ ham mixture and then the grated cheese. Bake for a minute or 2, until the cheese is melted. Remove from the oven with an oven mitt, as the skillets will be hot.\nMelt 1 tablespoon of the butter in a nonstick skillet and fry the first 4 eggs, then remove and set aside. Add the remaining tablespoon of butter and fry the remaining 4 eggs.\nPlace the potato wedges over the top of the melted cheese, then top with 1 egg per skillet. Spoon the salsa over the top and serve immediately. Enjoy!\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Corsican Chestnut Beignets\n1 1/4 cups warm milk (110 degrees F)\n1 egg, beaten\n2 1/2 cups all-purpose flour\n2 cups chestnut flour\nPinch salt\nOil, for frying\n1 cup honey\nPowdered sugar, for garnish, optional\n1 package active dry yeast\n3/4 cup granulated sugar\n2 tablespoons vegetable shortening\nInstructions:\nPreheat the fryer to 360 degrees F.\nIn the bowl of an electric mixer, fitted with a dough hook, add the yeast, sugar, shortening, and milk, mix for 2 minutes. Add the egg. Mix well. Add 2 cups of the flour, the chestnut flour and salt. Beat at low speed until all of the flour is incorporated, about 1 minute. Then beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl.\nUsing your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 2 hours.\nTurn the dough out onto a floured surface and pat the dough into a rectangle about 1-inch thick. Lightly dust the surface of the dough. Roll out the rectangle to 12 1/2 inches long by 10 inches wide and about 1/4-inch thick. With a sharp knife, cut the dough into 20 (2 1/2-inch) square beignets. Fry the beignets, a couple at a time until golden brown and crispy on all sides, about 3 to 5 minutes.\nRemove and drain on paper towels. Drizzle with honey or sprinkle with powdered sugar. Serve warm.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" + }, + { + "recipe": "Easy German Potato Salad\n2 pounds white new potatoes, cut in half\nKosher salt\nExtra-virgin olive oil\n8 bacon slices, cut into lardons\n1 onion, cut into 1/4-inch dice\n1/2 cup chicken stock\n1/4 cup apple cider vinegar\n1 bunch fresh chives, finely chopped\nInstructions:\nToss the potatoes in a medium saucepan, cover generously with water and season generously with salt. Bring the pot to a boil and reduce to a simmer until the potatoes are fork tender, about 20 minutes. Drain and reserve.\nCoat a large straight-sided saute pan lightly with olive oil. Toss in the bacon and bring the pan to a medium heat. When the bacon is brown and crispy, toss in the onions and cook them until they are very soft and aromatic, 7 to 8 minutes. Add the stock and vinegar. Toss in the potatoes when they are still warm and cook until the liquid has absorbed into the potatoes. Taste and season with salt if needed. Toss in the chives and serve warm or at room temperature.\n", + "wine_type": "[Riesling, Gewürztraminer, Pinot Grigio, Sauvignon Blanc]" + }, + { + "recipe": "Chocolate Peanut Butter Crunch Cookies\nor 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening\n3/4 cup firmly packed brown sugar\n3/4 cup granulated sugar\n1/2 cup Jif® Creamy Peanut Butter\n2 large egg\n1 tsp. vanilla extract\nCrisco® Original No-Stick Cooking Spray\n3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening\n2 cups quick rolled oats\n1 cup Pillsbury BEST® All Purpose Flour\n1 tsp. baking soda\n1 tsp. baking powder\n1 tsp. salt\n3/4 cup milk chocolate chips\n3 (2.1 oz.) chocolate covered crisp peanut buttery candy bars*, cut crosswise into 1/4-inch pieces\nInstructions:\nHEAT oven to 375 degrees F. Coat cookie sheets with no-stick cooking spray.\nBEAT shortening, brown sugar, granulated sugar, peanut butter, eggs and vanilla in large bowl on medium speed of electric mixer until well blended. Combine oats, flour, baking soda, baking powder and salt in small bowl. Gradually mix into shortening mixture at low speed just until blended. Cover and chill 30 minutes.\nSTIR in chocolate chips and candy bars. Drop by heaping teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 8 minutes or until lightly browned. Cool 2 minutes. Remove to wire racks to cool completely.\n*Butterfinger candy bars were used in recipe testing.\n", + "wine_type": "[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" + }, + { + "recipe": "Steamed Egg Custard\n1/4 pound medium raw shrimp, shelled, deveined and diced\n2 tablespoons chopped Virginia ham\n1/2 teaspoon salt\n1/4 teaspoon white pepper\n4 eggs, lightly beaten\n1 1/4 cups water\n1 tablespoon chopped green onion\n2 teaspoons soy sauce\n1 teaspoon sesame oil\n1/2 teaspoon hot pepper sauce\nInstructions:\nIn a bowl, combine shrimp, ham, salt, white pepper and mix well. Combine eggs and butter in another bowl. Combine dressing ingredients in a small bowl.\nPour shrimp mixture and egg mixture into a heatproof glass pie dish and cover with another heatproof glass pie dish. Prepare a wok for steaming (wok should have 2 inches of simmering water in it) and place the pie dish in the wok, cover and steam over a medium heat for 15 minutes.\nSpoon dressing on top and serve.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Gewürztraminer]" + }, + { + "recipe": "Shrimp and Mahi Mahi Citrus Ceviche\n12 ounces large shrimp, shelled, deveined, halved and diced\nKosher salt\n12 ounces boneless, skinless mahi mahi fillets (or other firm white fish)\n6 ribs celery\n1/4 cup lime juice\nJuice of 1 orange\n2 teaspoons ground cumin\n1/8 teaspoon cayenne pepper\nFreshly cracked black pepper\n2 tablespoons finely chopped fresh cilantro\n4 cups canola oil, for frying\nThree 6-inch corn tortillas, sliced into strips\nKosher salt\n1 lime, cut into wedges\nInstructions:\nFor the ceviche: Place the shrimp into a pot of salted water. Place over medium heat and cook until just starting to turn opaque, 2 to 3 minutes. Drain before adding to the rest of the ceviche.\nMeanwhile, dice the mahi mahi into 1/4-inch pieces and set aside in a large nonreactive bowl.\nPeel the celery and place in a food processor with the lime juice and orange juice. Puree until smooth and set aside. Add the celery puree to the fish and sprinkle with the cumin, cayenne and some salt and black pepper. Add the shrimp and stir well to incorporate. Cover and chill the ceviche in the fridge for 15 to 20 minutes. The shrimp will turn pink and the fish will turn white when cooked. Toss with the cilantro just before serving.\nFor the tortilla strips: In a large cast-iron pot over medium-high heat (or in countertop fryer), bring the oil to 325 degrees F. Add the tortilla strips and fry until golden brown, 3 to 4 minutes. Remove to towel-lined dish and drain. Season with salt.\nTo plate: Spoon the ceviche into a serving bowl and garnish with the tortilla strips and lime wedges.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Albariño]" + }, + { + "recipe": "Jerk Cream\n2 1/2 cups heavy whipping cream\n1 tablespoon Jimmy's Jamaican Jerk Marinade, recipe follows\n2 teaspoons Worcestershire sauce\n1/2 teaspoon Roasted Garlic Puree, recipe follows\n1/2 teaspoon kosher salt\n1/4 teaspoon Hungarian paprika\n1/4 teaspoon Spanish paprika\n1/4 teaspoon chile powder\n1/8 teaspoon Angel Dust Cajun Seasoning, recipe follows\n1/8 teaspoon freshly ground black pepper\n1/8 teaspoon ground white pepper\n1/8 teaspoon crushed red pepper flakes\n2 tablespoons unsalted butter, chilled and cut into pieces\n2 tablespoons ground allspice\n1/2 teaspoon ground nutmeg\n1/2 teaspoon ground cinnamon\n1 1/4 teaspoon ground cloves\n1/2 cup sliced green onion, white and green parts\n1 tablespoon seeded, chopped habanero chile\n1 1/2 teaspoons minced garlic\n2 tablespoons fresh thyme leaves\n2 tablespoons freshly squeezed Key lime, or regular lime juice\n2 tablespoons canola oil\n1 tablespoon soy sauce\n1 tablespoon dark rum\n1 1/2 teaspoons grated fresh ginger\n1 1/2 teaspoons honey\n1 1/2 teaspoons cane syrup or light molasses\n1 1/2 teaspoons freshly ground black pepper\n1 teaspoon dark brown sugar\n3/4 teaspoon Worcestershire sauce\n1/2 teaspoon habanero hot pepper sauce\n1/4 teaspoon salt\n1/8 teaspoon crushed red pepper flakes\n1 cup peeled garlic cloves\n1 cup extra virgin or regular olive oil\n3 tablespoons Hungarian paprika\n1 1/2 tablespoons Spanish paprika\n5 teaspoons salt\n1 1/4 teaspoons dried thyme leaves\n1 1/4 teaspoons dried oregano\n1 teaspoon ground white pepper\n1/2 teaspoon dried basil\n1/2 teaspoon cayenne pepper\n1/4 teaspoon freshly ground black pepper\n1/8 teaspoon garlic powder\n1/8 teaspoon onion powder\nInstructions:\nCombine all ingredients except butter in a medium saucepan over high heat. When the mixture comes to a boil, reduce the heat to medium and simmer, stirring occasionally, for 15 minutes. Strain the sauce through a fine -- mesh strainer, return it to the saucepan, and stir in the butter. Set aside. If refrigerating the sauce overnight, gently reheat for 1 minute, whisk in 1 tablespoon cold water, and continue whisking over low heat until sauce is heated through. Do not boil.\nPrepare the marinade by adding the allspice, nutmeg, cinnamon, and cloves to a small skillet. Heat the spices over medium -- low heat for 45 to 60 seconds, stirring frequently. Transfer to a coffee grinder and grind to a fine powder. Put the spice mixture and the remaining ingredients into a blender and puree into a thick paste. Store in a covered container and refrigerate for up to a week.\nROASTED-GARLIC PUREE Preheat the oven to300 degrees.\nPlace the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.\nStrain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator.\nCombine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about 2 months.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" + }, + { + "recipe": "Dumpling Soup With Bacon and Snow Peas\n4 slices thick-cut bacon, cut into 1/2-inch pieces\n2 tablespoons minced peeled ginger\n1 bunch scallions, chopped\nKosher salt\n1 teaspoon sugar\n4 cups low-sodium chicken broth\n2 tablespoons cornstarch\n2 tablespoons sesame oil\nFreshly ground pepper\n4 ounces snow peas, trimmed and cut into 1-inch pieces\n2 plum tomatoes, cut into 1-inch pieces\n1 bunch watercress, tough stems trimmed, cut into 2-inch pieces\n1 pound frozen Asian-style dumplings or pot stickers\nInstructions:\nCook the bacon in a Dutch oven or large pot over medium-high heat until browned around the edges, about 5 minutes. Add the ginger, half of the scallions, 1 teaspoon salt and the sugar; stir-fry 30 seconds. Add the broth and 1 cup water; cover and bring to a boil. Meanwhile, combine the cornstarch and 3 tablespoons water in a small bowl. Add the sesame oil and 1 teaspoon pepper and stir to combine.\nAdd the snow peas, tomatoes, watercress and dumplings to the boiling broth mixture. Stir the cornstarch mixture again and add to the soup. Cook, stirring occasionally, until the dumplings are tender and the broth thickens slightly, 3 to 5 minutes. Stir in the remaining scallions and season with pepper.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Camarones A La Diabla\nThirty-two 16/20 shrimp, deveined\n1 teaspoon chopped garlic \n2 ounces extra-virgin olive oil \n8 drops Worcestershire sauce \n15 Mexican chiles de arbol\n10 large Roma tomatoes\n8 ounces freshly squeezed orange juice \n1 teaspoon salt, or more if needed \n3 chipotle chiles, from a 12-ounce can chipotles in adobo\n1 clove garlic\n1/4 medium yellow onion, sliced \n1 cup (2 sticks) unsalted butter\n1/2 yellow onion, sliced \n1/2 green pepper, sliced \n1/2 red pepper, sliced \n1/2 yellow pepper, sliced \n1 cup ketchup \nInstructions:\nFor the shrimp marinade: Combine shrimp with garlic, olive oil and Worcestershire sauce in a bowl. Marinate 24 hours in fridge.\nFor the diabla sauce: Heat a griddle over high heat. Toast the chiles and tomatoes, 15 minutes on each side. Set aside.\nIn a blender, add fresh orange juice, whole toasted chiles and tomatoes, salt, chipotles, garlic and onions. Blend until everything is blended well (no chunks). Set sauce to the side.\nFor the camarones: In a pan on high heat add butter and marinated shrimp. Cook until the shrimp turns pink, then add onions and peppers. Saute for about 2 minutes. Add ketchup and about 12 ounces diabla sauce. Boil for about 2 minutes. Ready to serve.\n", + "wine_type": "[Rioja, Tempranillo, Garnacha, Pinot Grigio]" + }, + { + "recipe": "Sunny's Easy Breakfast Cottage Pie\n2 tablespoons vegetable oil or unsalted butter\n1 pound maple-flavored and/or spicy breakfast sausage (loose in the large tube) \n2 links (8 ounces) Mexican chorizo \nOne 14-ounce bag frozen fire-roasted or charred onions and peppers, chopped\nKosher salt and freshly ground black pepper \n1 cup shredded mozzarella cheese \n6 slices American cheese \nOne 16-ounce bag frozen shredded hash browns, thawed\n4 tablespoons salted butter, melted \n2 tablespoons steak rub or BBQ seasoning blend \nKosher salt and freshly ground black pepper \nHot sauce, such as Cholula or Frank's, for serving, optional\n6 to 8 sunny-side up eggs, for serving, optional\nInstructions:\nPreheat the oven to 400 degrees F.\nFor the bottom layer: In a large pan on medium-high heat, add the oil, sausage and chorizo. Using a wooden spatula or, even better, a wired and wavy potato masher, break up the chorizo and sausage until they are homogenous and resemble ground beef in its tiniest form. Once broken down, continue to cook until the sausage is cooked through and orange fat is rendered from the chorizo, 10 to 12 minutes. Using a slotted spoon to drain off excess fat, transfer the mixture to an 8-by-8-inch casserole dish.\nFor the middle layer: In the same pan with the remaining fat from the meat, quickly add and saute the onions and peppers with a pinch of salt and pepper until tender and the moisture from being frozen is cooked out, 5 to 8 minutes. As before, use a slotted spoon to transfer the pepper/onion mixture to the casserole dish, draining off excess fat, and evenly spread this mixture over the top of the meat layer.\nNext, evenly layer the mozzarella cheese over the vegetables. Then use the American cheese slices to create another layer, pressing down once done to make everything level and compact.\nFor the top layer: In a large bowl, add the hash browns, butter, steak rub and remaining fat from the pan. Season generously with salt and pepper and toss to coat. Sprinkle this layer on top of the cheese and gently press down, but not too tight so steam can escape.\nBake, uncovered, until the top is golden brown, 25 to 30 minutes. Serve with a shake of hot sauce or sunny-side up eggs over the top.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rosé]" + }, + { + "recipe": "Caramelized Orange Parfait\n8 oranges\n1/2 cup turbinado sugar \n1/4 cup orange liqueur \n1 teaspoon sea salt \n1/2 teaspoon fresh ground black pepper \n1 cup heavy cream \n1 large vanilla bean, split, seeds scraped\n1/2 cup mascarpone cheese, room temperature \nExtra-virgin olive oil, for drizzling, optional \n1/2 teaspoon ground cinnamon, plus for garnish, optional \nInstructions:\nPreheat the oven to 400 degrees F. Set a wire rack over a baking sheet.\nSlice of the top and bottom of the oranges using a serrated knife. Place the oranges, cut side down, on the cutting board and slice away the outer layer of skin and pith to just reveal the flesh. Cut the oranges into 1/2-inch-thick slices and then into quarters. Place the oranges in a bowl and add the turbinado sugar and orange liqueur; toss to coat. Arrange the oranges on the wire rack and transfer to the oven. Cook until the sugar has caramelized, 13 to 15 minutes. Let cool, then sprinkle the oranges with the salt and pepper. Reserve to the side.\nCombine the heavy whipping cream and vanilla seeds in a medium mixing bowl. Whisk until soft peaks form. Fold in the mascarpone and set aside.\nTo assemble: Spoon a dollop of mascarpone whipped cream into 4 to 6 footed parfait glasses. Top with a layer of caramelized oranges. Repeat four more times, so there are five layers of whipped cream and oranges in each glass. Refrigerate the parfaits for 20 minutes to set up.\nGarnish each parfait with a drizzle of olive oil and a pinch of cinnamon, if using. Serve immediately.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]\n\n" + }, + { + "recipe": "Roasted Pork Butt\n1 (5-pound) pork shoulder, bone-in, untrimmed and not tied\nSalt\nFreshly ground black pepper\n1 cup Creole seasoning\n1/2 cup olive oil\nInstructions:\nPreheat the oven to 400 degrees F. Season all sides of the pork with salt and pepper. Combine the Creole seasoning and olive oil in a small bowl to make a paste. Rub the paste all over the pork. Place the pork, fat side up on a rack in a roasting pan. Roast the pork for 30 minutes. Reduce the heat to 250 degrees F and continue to cook for 6 1/2 hours. Remove from the oven and cool completely. Remove the meat from the pan and using two forks, shred all of the meat.\n", + "wine_type": "[Malbec, Zinfandel, Tempranillo, Barbera]" + }, + { + "recipe": "Zinfully Delicious Short Ribs\n12 bone-in meaty beef short ribs of similar weight and size\nSalt and freshly ground black pepper\nAbout 1 teaspoon allspice, or a couple pinches ground cloves\nAbout 1 tablespoon smoked sweet paprika, a scant palmful\n4 tablespoons vegetable or olive oil\n4 large cloves garlic\n1 red Fresno chile pepper, chopped\n4 bay leaves\n1 cup loosely packed fresh flat-leaf parsley\nA few stems fresh rosemary, needles picked\n2 medium onions, cut into wedges with root end attached\n3 large carrots, sliced on an angle or chopped into bite-size pieces\n2 small ribs celery with leafy tops\n1 (750 ml) bottle red zinfandel wine\n4 cups beef stock\n4 tablespoons butter\n4 tablespoons all-purpose flour\nCrusty bread, for serving\n2 cups arugula, for serving\n2 tablespoons extra-virgin olive oil\n1 large or 2 medium carrots, peeled and finely chopped\n2 medium onions, finely chopped\n2 to 3 ribs celery with leafy tops, finely chopped\n3 to 4 cloves garlic, finely chopped\nSalt and freshly ground black pepper\n1 bay leaf\n3 tablespoons tomato paste\n2 cups beef stock\n4 cooked short ribs, meat pulled and shredded plus 1 cup braising liquid\n1 pound pappardelle pasta\n1 (750 ml) bottle dry red wine\nPecorino Romano cheese\nFresh flat-leaf parsley, chopped\nInstructions:\nPreheat the oven to 350 degrees F.\nPat the ribs dry and season liberally with salt, pepper, allspice, and paprika.\nIn a large Dutch oven heat the oil, a couple of turns of the pan, over high heat. Add the meat and brown in two batches, turning frequently. Remove the ribs to a plate, pour off the fat, as necessary.\nWhile the meat browns, make a flavor paste by adding the garlic, chile, bay leaves, parsley, and rosemary to a food processor and pulse the processor to finely chop. Remove and reserve the paste.\nOnce all of the meat has been browned and the fat has been poured off, add the remaining oil, onions, carrots, and celery to the pan, season with salt and pepper and stir 5 to 10 minutes, until soft, remove the mixture to a plate. Add in the flavor paste and stir 5 minutes more. Deglaze the pan with wine and reduce by 2/3, about 15 minutes. Return the ribs to the pot and add the stock. Bring the mixture to a boil, cover and move the ribs into the oven and cook 2 1/2 hours. Add the onions and carrots back to the pot for the last 20 to 30 minutes of cooking time.\nRemove 4 ribs, for Short Rib Ragu with Drunken Pappardelle, recipe follows, if desired.\nCool the remaining 8 ribs completely, then refrigerate.\nTo serve, skim the fat from the beef, reheat uncovered, over medium heat. Cook 20 minutes or so, to heat through. Remove the ribs and reserve.\nIn a small saute pan, melt 4 tablespoons butter. Whisk in 4 tablespoons flour to make a light brown roux, about 5 minutes. Add 1 cup of rib sauce into the roux pan, then add back into the stew pot. Reduce the sauce until thickened, about 20 more minutes.\nWhen the beef ribs are ready to serve, bring the water to a boil, salt the water and cook the egg noodles to al dente. Drain the noodles and return them to the hot pot. Toss the noodles with butter, salt, nutmeg, and chives, to taste. Serve 2 ribs per person with crusty bread, arugula, and sauce.\nShort Rib Ragu with Drunken Pappardelle:\nHeat the extra-virgin olive oil in Dutch oven over medium-high heat, add the carrots, onions, celery, garlic and season with salt, and pepper. Cook until very tender, then stir in the tomato paste, stock, short rib meat, and braising sauce. Heat through, then cool completely and store for make-ahead meal. Skim the fat and reheat, covered, over medium heat.\nWhile the sauce reheats, bring 5 to 6 cups of water to a boil with 1 bottle red wine. Add the pasta and cook to al dente. Drain the pasta and toss with sauce to coat, then top with Pecorino cheese and chopped parsley.\n", + "wine_type": "[Barolo, Cabernet Sauvignon, Syrah, Malbec]" + }, + { + "recipe": "Virgin Blueberry Fizz\n1/4 cup fresh blueberries, plus 3 blueberries for garnish\n1 ounce Fresh Mint Syrup, recipe follows\nA hefty splash of sparkling lemonade \n1 small sprig fresh mint, for garnish \n3/4 cup sugar\n1 large bunch fresh mint (about 1 ounce) \nInstructions:\nAdd the blueberries to a lowball glass and crush with a muddler. Add the Fresh Mint Syrup and fill the glass with ice. Top with the sparkling lemonade and stir everything together with a spoon. Thread 3 blueberries and the mint sprig on a small skewer and set on the side of the glass for garnish. Serve immediately.\nStir together the sugar and 3/4 cup water in a small saucepan. Bring to a simmer over medium heat and cook until the sugar completely dissolves, 3 to 5 minutes. Turn off the heat. Use your hands to tear the bunch of mint in half and add it to the saucepan. Using a spoon, press down the mint to make sure that it is completely submerged. Allow the syrup to cool to room temperature in the saucepan, about 1 hour. Strain the mixture through a fine-mesh strainer set over a small bowl or liquid measuring cup. Use the back of a spoon to press down on the mint to extract as much flavor as possible. The syrup can be used immediately and will keep in the refrigerator for up to 2 weeks.\n", + "wine_type": "[Burgundy, Moscato, Prosecco, Sauvignon Blanc]" + }, + { + "recipe": "Drunken Chicken\nKosher salt\nOne 3 1/2- to 4-pound whole chicken, trimmed of excess fat\n1-inch piece ginger, peeled and sliced into 5 coins\n1 whole scallion, cut in half\n1 cup Shaoxing rice wine\n2 teaspoons granulated sugar\n1 tablespoon goji berries, optional\nThinly sliced scallions soaked in ice water, for garnish, optional\nInstructions:\nSprinkle 2 tablespoons salt on the chicken, making sure to season the inside of the cavity. Leave the chicken at room temperature for 1 hour.\nMeanwhile, bring 4 quarts of cold water to a boil over medium-high heat in a 7-quart Dutch oven. Add 2 tablespoons salt, the ginger and whole scallion. Slowly lower the chicken into the boiling water with the breast side up. Bring the water back up to a gentle boil.\nCarefully lift the chicken out using the handles of 2 wooden spoons or 2 pairs of chopsticks positioned under the wings; be careful not to tear the skin (do not use tongs as they can easily tear the skin). Lift the chicken just high enough and tilt it so all the water drains from the cavity into the pot; this allows cold water in the cavity to drain and ensures even cooking.\nLower the chicken back into the water. Bring the water back to a gentle simmer and reduce the heat to low. Cook, covered, until the juices run clear when the chicken is pierced between the leg and thigh, 33 to 35 minutes. Right before the chicken is done, prepare a large bowl of ice water.\nTransfer the chicken to ice water breast-side down; reserve the liquid the chicken poached in. Let the chicken cool for about 10 minutes, flipping it once after about 5 minutes. (The ice bath prevents the chicken from overcooking, but also helps to firm the meat and tighten the skin.)\\u202f Remove the chicken, letting the excess water drain off. \nWhisk together 2 cups of the reserved poaching liquid, the wine, sugar and 1 teaspoon salt in a medium bowl until the sugar dissolves. Set aside to cool to room temperature. \nCarve the chicken with a meat cleaver or chef's knife: Start by detaching both leg quarters (leg and thigh together) from the body. Chop the leg quarters through the bone into roughly 3/4-inch pieces. Cut off the wings and drumettes. Split the wing flat lengthwise to expose the meat. Cut the breast bone down the center to separate the two breast halves. Cut each half through the bone into 3/4-inch pieces. Lay the chicken pieces in a 2-quart casserole dish in a single layer. \nSprinkle the goji berries if using around the chicken. Pour the wine mixture over the chicken making sure it\\u2019s submerged; add a little more poaching liquid if it\\u2019s not. Cover and refrigerate overnight or up to 2 days. \nServe cold, taking the chicken pieces out of the marinade and garnishing them with the goji berries and thinly sliced scallions if using. \n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Berries and Cream Cake Roll\nCrisco® Flour No-Stick Spray\n4 large eggs, separated\n3/4 cup granulated sugar\n1 tsp. vanilla extract\n3/4 cup Pillsbury SOFTASILK® Cake Flour, or Pillsbury BEST® All Purpose Flour\n3/4 tsp. baking powder\n1/4 tsp. salt\nPowdered sugar\n1 cup Smucker's® Strawberry Preserves, or Smucker's® Low Sugar Strawberry Preserves\n1 cup heavy cream\nFresh fruit and mint sprigs for garnish (optional)\nInstructions:\nHEAT oven to 375 degrees F. Spray 15 x 10 x 1-inch jelly roll pan with flour no-stick cooking spray.\nBEAT egg whites on high speed 4 to 5 minutes or until stiff peaks form. Beat egg yolks in separate bowl 3 minutes or until slightly thick and light lemon colored. Add sugar and vanilla to egg yolks; continue to beat 1 minute.\nSIFT together flour, baking powder and salt in small bowl. Add to egg yolk mixture. Fold in beaten egg white. Pour into prepared pan, spreading batter evenly.\nBAKE 8 to 10 minutes or until golden brown. Sprinkle powdered sugar onto clean kitchen towel. Loosen cake edges from pan. Immediately invert onto towel. Gently roll cake with the towel into a log, starting at long end. Cool completely, about 45 minutes.\nCHILL beaters and mixing bowl from electric mixer 10 minutes in preparation for next step. Stir preserves slightly for easier spreading.\nBEAT cream in chilled bowl with chilled beaters until stiff. Unroll cake; spread carefully with preserves, then with whipped cream. Reroll cake without towel. Wrap in plastic wrap. Chill 2 to 3 hours or overnight.\nSPRINKLE with powdered sugar; garnish with fruit and mint, if desired, before serving.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" + }, + { + "recipe": "Poached Cajun Shrimp\n2 quarts water\n2 cups white wine\n5 tablespoons Cajun seasoning\n3 pounds (16/20 count per pound) fresh shrimp, shell on\nInstructions:\nIn a stock pot bring water, white wine, and Cajun seasoning to a boil. Add shrimp to liquid reduce to simmer and cook until shrimp turns pink, about 8 minutes. Remove from heat and let sit in liquid 3 more minutes, then drain. Can be served warm or chilled.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" + }, + { + "recipe": "Fresh Classic Grape Salsa\n2 cups coarsely chopped California seedless grapes (use all three colors)\n1/2 cup chopped green onions\n1/2 cup diced fresh chilies (or diced, canned Anaheim chilies)\n2 tablespoons chopped fresh cilantro*\n2 tablespoons vinegar\n1 clove garlic, minced\n1/2 teaspoon salt\n1/8 teaspoon bottled hot pepper seasoning\nInstructions:\nCombine all ingredients in medium bowl and mix well. Let stand at least one hour before serving. Drain off excess liquid before serving. \nNutritional analysis per serving: Calories 38; Protein 0.6g; Carbohydrate 9g; Fat 0.3g; 6% Calories from Fat; Cholesterol 0mg; Sodium 147mg; Fiber 0.7g\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" + }, + { + "recipe": "Multigrain Waffles\n1 1/2 cups whole-wheat pastry flour\n1/4 cup cornmeal\n1/4 cup old-fashioned rolled oats\n1 tablespoon wheat germ, optional\n2 teaspoons baking powder\n1 teaspoon kosher salt\n1/2 teaspoon baking soda\n1 1/2 cups buttermilk\n3 tablespoons grapeseed or vegetable oil, plus more for brushing waffle iron\n3 tablespoons packed light brown sugar\n2 large eggs\nPlain low-fat yogurt and your favorite fruit preserves, for topping, optional\nInstructions:\nPreheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, cornmeal, oats, wheat germ, if using, baking powder, salt and baking soda in a large bowl. Whisk together the buttermilk, oil, sugar and eggs in another bowl. Pour the buttermilk mixture into the flour mixture and gently stir until just incorporated (it's okay if there are some lumps).\nLightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.\nTop each waffle with yogurt and fruit preserves, if desired.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Funfettiand#174; Brownie Cut-Outs\nCrisco® Original No-Stick Cooking Spray\n1 (19.4 oz.) package Pillsbury Funfetti Chocolate Fudge Brownie Mix, seasonal variety of choice\n1/2 cup Crisco® Pure Vegetable Oil\n1/4 cup water\n2 large eggs\n1 (16 oz.) container Pillsbury® Vanilla Frosting\nFood color, see variations below\nInstructions:\n1. HEAT oven to 350 degrees F. Line a 13 x 9-inch pan with foil, extending foil over edges. Spray foil with no-stick cooking spray. Prepare brownies as directed on package using oil, water and eggs. Spread in prepared pan.\n2. BAKE 28 to 31 minutes or until set. Cool completely. Cover with foil. Freeze 30 minutes.\n3. REMOVE brownies from pan by lifting with edges of foil. Place on cutting board. Trim off edges. Cut into shapes with 2 1/2-inch cookie cutter. If brownies become too soft to cut easily, return to freezer for 15 minutes. Remove excess crumbs with pastry brush.\n4. ADD food color to frosting. Frost as desired. Sprinkle with candy bits.\nHALLOWEEN - Use pumpkin-shaped cookie cutter. Tint 1/4 cup frosting with 1 drop red and 3 drops yellow food color to make orange, or tint light green. Frost and decorate as desired. Sprinkle with Halloween Funfetti Candy Bits.\nHOLIDAY - Use tree-shaped or ornament-shaped cookie cutter. Tint frosting light green. Frost and decorate as desired. Sprinkle with Holiday Funfetti® Candy Bits.\nVALENTINE - Use heart-shaped cookie cutter. Tint frosting pale pink. Frost and decorate as desired. Sprinkle with Valentine Funfetti Candy Bits.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Slow-Cooker Lasagna Soup\n1 pound ground beef\n1/2 teaspoon garlic powder \n2 1/2 teaspoons kosher salt\n1 teaspoon freshly ground black pepper\n4 cups chicken broth \nOne 28-ounce can diced tomatoes \nOne 8-ounce can tomato sauce \n1/4 cup chopped fresh parsley \n1 teaspoon dried oregano \n4 cloves garlic, minced \n1 large yellow onion, diced \n1 bay leaf \n8 ounces lasagna noodles (about 10 noodles), broken into pieces \nHandful chopped fresh basil\nShredded mozzarella, for topping\nSliced provolone, for topping\nGrated Parmesan, for topping\nInstructions:\nIn a large skillet over medium-high heat, cook the beef, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Season with the garlic powder, 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Transfer to a paper towel-lined plate to drain.\nIn a slow cooker, combine the beef with the chicken broth, diced tomatoes, tomato sauce, parsley, oregano, garlic, onion, bay leaf, 1 cup water and the remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook on high for 5 1/2 hours or on low for 7 1/2.\nStir in the lasagna noodles and continue to cook for another 30 minutes. Stir in the basil just before serving. \nPreheat the oven to broil.\nLadle the soup into ovenproof bowls. Top each with a few tablespoons of shredded mozzarella, a slice of provolone and a sprinkle of Parmesan. Place on a baking sheet and heat under the broiler until the cheese is bubbly, 5 to 8 minutes. \n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" + }, + { + "recipe": "Confetti Cups\n19 vanilla sandwich cookies\n2 tablespoons butter, melted \n1 pint vanilla ice cream, slightly softened \n1/2 cup rainbow sprinkles\n1/4 cup rainbow sprinkles\n2 ounces white chocolate shavings\nSweetened whipped cream, for serving, optional\nInstructions:\nFor the confetti cups: Line each cup of a 12-cup muffin pan with a cupcake liner.\nProcess 15 of the vanilla sandwich cookies into crumbs in a food processor. Add the melted butter, then mix to combine. Press the crumbs into the cupcake liners. Set aside.\nCrush the remaining 4 vanilla sandwich cookies into chunks. Mix the softened ice cream with the crushed vanilla cookies and sprinkles in a bowl. Spoon into the cupcake liners.\nFor the toppings: Press the rainbow sprinkles and chocolate shavings into the top of each cup. Freeze until firm, at least 2 hours.\nRemove the confetti cups from the muffin pan (leaving on the cupcake liners) and place in a single layer in resealable bags or other airtight containers.\nTo serve, peel off the liners and place each one on a plate. Top with sweetened whipped cream if you'd like. You can also just serve them in the liners.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" + }, + { + "recipe": "Dark Chocolate Chipotle Cookies\n3 cups all-purpose flour\n1 tablespoon baking soda\n1 teaspoon salt\n2 cups (4 sticks) unsalted butter, cut into 1-inch cubes, softened\n2 cups packed light brown sugar\n1 1/2 cups sugar, plus 1/2 cup for topping\n1/2 cup cocoa powder, sifted\n2 teaspoons crushed, dried chipotle peppers\n4 eggs\n1 tablespoon vanilla extract\n1 tablespoon water\n1/2 pound high-quality bittersweet chocolate, melted and cooled slightly\n1 1/2 cups high-quality bittersweet chocolate chips or chunks, plus 1/2 cup for topping\nInstructions:\nPreheat the oven to 350 degrees F.\nIn a large bowl, mix together the flour, baking soda, and salt; set aside.\nIn the bowl of an electric mixer, add butter and beat with the paddle attachment until smooth. Scrape the sides of the bowl as necessary to evenly cream it. Add the sugars, sifted cocoa powder and chipotle peppers and mix again at medium speed until light and fluffy, about 1 minute. Add eggs, vanilla and water. Beat at medium speed until combined, about 30 seconds. Add slightly cooled melted chocolate and mix again, scraping bowl to evenly mix everything.\nAdd the flour mixture, scraping sides and bottom of the bowl as necessary. When well incorporated, add the chips and mix briefly, about 5 seconds.\nRefrigerate the dough in the bowl until cool and fudge-like, but not solid, for approximately 1 hour. You can use an ice cream scoop to create large, even sized cookies. These cookie-dough balls can also be frozen at this point, and baked right from the freezer whenever the need arises.\nWhen ready to bake, press the tops of the cookie dough-balls into the sugar, and then top with 2 to 3 pieces of dark chocolate chips. Place onto parchment-lined baking sheets, allowing space for the cookies to spread. Bake for 12 to 14 minutes. Remove the cookies from the oven when they are still a little underdone. Slide the parchment paper with the cookies onto a cooling rack and allow to cool before removing from parchment\n", + "wine_type": "[Cabernet Sauvignon, Syrah, Malbec, Zinfandel]" + }, + { + "recipe": "Maytag Blue Mac and Cheese\n3 tablespoons plus 1 teaspoon butter\n3 tablespoons all-purpose flour\n3 cups milk\nFreshly ground white pepper\n1/2 pound crumbled blue cheese (recommended: Maytag)\n2 egg yolks, beaten\nDash hot sauce (recommended: Crystal)\nSalt\n1 pound small pasta shells, cooked until al dente\n1 cup fine dried bread crumbs\n1 tablespoon olive oil\nInstructions:\nPreheat the oven to 400 degrees F. Grease a large shallow baking pan with 1 teaspoon of the butter.\nIn a medium saucepan, over medium heat, melt the remaining 3 tablespoons butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with white pepper. Cook, stirring constantly for 4 to 6 minutes. Remove from the heat and whisk in the cheese and egg yolks. Season with the hot sauce and salt if needed.\nIn a large mixing bowl, toss the pasta with the sauce. Pour the mixture into the prepared pan. In a small mixing bowl, combine the bread crumbs and oil. Season with salt and pepper. Mix well. Sprinkle the pasta with the bread crumbs. Bake until the top is golden and bubbly, about 8 to 10 minutes. Remove from the oven and cool for about 5 minutes before serving.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Chianti]" + }, + { + "recipe": "Sweet-n-Sour Pork Chops\n1 tablespoon sesame oil\nSalt and ground black pepper\n4 (4-ounce) boneless pork loin chops\n1 cup apricot preserves\n2 tablespoons reduced-sodium soy sauce\n1 teaspoon minced fresh ginger\n1/4 cup chopped scallions\nInstructions:\nHeat oil in a large skillet over medium-high heat. Season pork chops all over with salt and black pepper and add to hot pan. Cook chops 2 minutes per side, until golden brown. Add apricot preserves, soy sauce and ginger and bring to a simmer. Partially cover and simmer 5 minutes, until pork is cooked through. Remove from heat and stir in scallions.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]" + }, + { + "recipe": "Oysters with Prosecco Granita\n2 cups Prosecco\n1/2 cup Champagne vinegar\n1 shallot, finely chopped\n1 tablespoon salt\n1 tablespoon sugar\n1/2 teaspoon crushed red pepper flakes\n2 cups rock salt for plating (optional)\n12 oysters, freshest and your favorite variety or a mix- whatever you like\nInstructions:\nCombine all of the ingredients, except the oysters, in a small saucepan and bring to a simmer over medium heat. Stir until all of the sugar and salt have dissolved.\nPour the mixture into a wide flat dish and put it in the freezer. As the mixture begins freeze, drag a fork through it to break up the ice crystals. Repeat this process every 15 minutes or so until the mixture is completely frozen. When done it will look like ice shards, kind of slushy but a bit more frozen.\nScrub the outside of the oysters to remove any sand and grit. If using, spread the rock salt out on a serving dish. Shuck the oysters and lay them on the rock salt. Top each oyster with the granita and serve immediately.\nThis is a flavor explosion in your mouth!!!!!\n", + "wine_type": "[Prosecco, Sauvignon Blanc, Albariño, Vermentino]" + }, + { + "recipe": "Corn on the Cob with Chili and Lime\n4 ears sweet corn, shucked and cleaned\n1 lime, wedges\n1/2 stick butter, cut into pats\nChili powder, for sprinkling\nSalt\nInstructions:\nSimmer corn 6 to 8 minutes in water. Drain and arrange the ears on a shallow plate in a single row. Squeeze all of the ears liberally with lime juice. Nest pats of butter into paper towels, or in a slice of bread and rub lime-doused hot corn with butter. Season ears with a sprinkle of chili powder and salt, to taste;\n", + "wine_type": "[Vermentino, Sauvignon Blanc, Grüner Veltliner, Albariño]" + }, + { + "recipe": "Mocha Whoopie Pies with Caramel Buttercream\nNonstick cooking spray\n2 cups all-purpose flour (see Cook?s Note)\n2/3 cup unsweetened cocoa powder (not Dutch process)\n1 1/2 tablespoons instant espresso powder\n1 teaspoon baking soda\n1 teaspoon fine salt\n1 1/4 cups packed light brown sugar\n10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, at room temperature\n1/2 teaspoon pure vanilla extract\n1 large egg\n1 cup well-shaken buttermilk\n12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature\n4 cups confectioners' sugar (1 pound)\n1/4 cup milk\n1 teaspoon pure vanilla extract\n1/2 cup dulce de leche or thick caramel sauce\nInstructions:\nLine 2 baking sheets with parchment and lightly coat with nonstick spray.\nWhisk together the flour, cocoa powder, espresso powder, baking soda and salt in a medium bowl. Beat the brown sugar, butter and vanilla together in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined.\nScoop 2-tablespoon mounds of batter onto the baking sheets about 2-inches apart. Moisten your fingers and gently form each into a round and slightly smooth the top of each mound. Refrigerate until firm, about 30 minutes.\nPreheat the oven to 400 degrees F.\nBake until the tops of the cookies bounce back when gently touched, rotating the trays halfway through, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.\nBeat the butter in a large bowl with an electric mixer on medium speed until fluffy. Gradually add half of the confectioners' sugar, beating. Beat in the milk 1 tablespoon at a time, then add the remaining sugar and beat until incorporated, smooth and creamy, scraping the bowl as needed, about 3 minutes. Mix in the vanilla. Beat in the dulce de leche until smooth.\nFlip half of the cookies over and spread the bottoms with the filling. Top each with another cookie--bottoms facing in--to make a sandwich.\nYield: 12 whoopie pies\nActive Time: 40 minutes\nTotal Time: 2 hours (includes chilling and cooling times)\nEase of preparation: easy\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Chocolate Cookies with White Chocolate Chips and Peanuts\n1 stick (8 tablespoons) unsalted butter, at room temperature\n1/3 cup packed light brown sugar\n1/3 cup granulated sugar\n1 teaspoon pure vanilla extract\n1 large egg\n1 cup all-purpose flour (see Cook's Note)\n1/4 cup natural cocoa powder (not Dutch process)\n1/2 teaspoon baking soda\n1/2 teaspoon fine salt\n2/3 cup white chocolate chips\n1/2 cup roughly chopped roasted, salted peanuts\nInstructions:\nBeat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.\nWhisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the white chocolate chips and peanuts.\nLine 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.\nMeanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.\nBake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.\n", + "wine_type": "[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]\n\n" + }, + { + "recipe": "Fish Maw Soup\n2 ounces processed fish maw (hot sandblasted, see Cook's Note)\n8 thin slices fresh ginger\n6 cups chicken broth\n8 medium dry black mushrooms, rehydrated for 20 minutes, destemmed, and cut into thin strips\n1 tablespoon cornstarch\n3 tablespoons water\n2 egg whites, beaten with salt and white pepper\n1 cup julienned yellow chives\n1 cup shredded cooked chicken\nSalt and white pepper\nInstructions:\nSoak fish maw in warm water for 2 hours.\nPlace fish maw in a 4-quart saucepan and cover with cold water. Add 4 ginger slices and bring to a boil. Boil for 5 minutes on medium low heat and then drain fish in colander, rinsing with cold water. Squeeze out any excess water.\nCut the maw into 1/2 inch diced pieces, discarding any hard pieces.\nHeat the chicken broth and the remaining 4 ginger slices in a large pot until boiling. Add the fish maw and the black mushrooms. Heat to boiling and then turn to medium low heat and simmer 10 minutes.\nWhile soup is simmering, combine the cornstarch and water in a small bowl. Remove the 4 slices of ginger from soup. Turn heat to high and stir in the cornstarch mixture. When soup returns to a rapid boil, stir in egg white mixture a little at a time, stirring constantly with a fork until egg mixture forms threads. Taste soup at this time to see if salt and white pepper are needed. Add the shredded chicken and yellow chives; stir to mix. Turn off heat and serve.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Sardine Salad Sandwich\nTwo 3.75-ounce cans oil-packed skinless, boneless sardines, drained\n2 stalks celery, finely chopped\n1/2 small red onion, finely chopped\n1/4 cup low-fat mayonnaise\n1 tablespoon chopped fresh dill\n1 tablespoon fresh lemon juice\n1 teaspoon grated lemon zest\n1 teaspoon Dijon mustard\nKosher salt and freshly ground pepper \nKosher salt and freshly ground pepper\n8 slices whole-grain bread, toasted \nBibb lettuce, sliced tomato, sliced cucumber and alfalfa sprouts, for topping\nInstructions:\nCombine the sardines, celery, red onion, mayonnaise, dill, lemon juice, lemon zest, mustard, 1/4 teaspoon salt, and pepper to taste in a large bowl. Mash well with a fork. \nSandwich the sardine salad between the bread slices along with the lettuce, tomato, cucumber and sprouts. \n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Grüner Veltliner]" + }, + { + "recipe": "Throwdown's Chocolate-Coconut Bread Pudding with Passion Fruit Sauce\n6 ounces bittersweet chocolate, finely chopped\n1 1/4 cups heavy cream\n17 ounces brioche (crust removed), cut into 1 1/2-inch dice\n3 tablespoons unsalted butter, melted\n3 cup heavy cream\n2 cups unsweetened coconut milk\n1 1/4 cups pure cane sugar\n1/2 vanilla bean, split and seeds scraped\n6 ounces bittersweet chocolate (Valhrona Manjari 64 percent), finely chopped\n4 whole large eggs\n2 large egg yolks\nChocolate Ganache\n1 cup desiccated coconut\n3/4 cup passion fruit juice\n1/4 cup granulated sugar\n1/4 cup freshly squeezed orange juice\n2 tablespoons white rum\n1/2 vanilla bean\n3/4 cup whole milk\n1/2 cup coconut milk\n4 large egg yolks\n1/4 cup sugar\nInstructions:\nFor the Ganache:\nIn a small bowl place the chocolate. In a small saucepan over medium-high heat bring the cream to a simmer and then pour over the chocolate. Let the chocolate mixture sit for 30 seconds and then whisk until smooth, keep warm.\nFor the Bread Pudding:\nPreheat oven to 325 degrees F.\nLine a large baking sheet with parchment and add the diced brioche. Drizzle with the melted butter and toss to coat. Bake in the oven and lightly golden brown. Removing and tossing several times. This should be repeated for about 12 minutes. Once the bread has evenly browned, remove and let cool slightly.\nMeanwhile in a medium saucepan over high heat, combine the cream, coconut milk, sugar and vanilla bean and seeds in a medium saucepan and bring to a simmer and whisk until the sugar has dissolved. Add the chopped bittersweet chocolate and whisk until melted. Strain the mixture into a medium size bowl.\nIn a separate medium bowl whisk together the eggs and yolks and slowly add the warm chocolate mixture, whisking as you add.\nPlace half of the brioche cubes in a single layer in the bottom of a 9 by 13-inch baking dish. Pour 1/2 of the custard mixture over the bread and half of the ganache. Sprinkle with half of the coconut. Press down on the bread, allowing the liquid to soak in. Place the remaining bread cubes over the top, add the remaining custard and ganache and again, press down to completely submerge the bread.\nTop with the remaining coconut, cover and let sit for at least 30 minutes before baking. While the bread is sitting continue to check and press down on the bread so that it is completely submerged with the custard mixture.\nPreheat the oven to 325 degrees F.\nUncover the bread pudding, and place the baking dish in a larger roasting pan. Fill the outer roasting pan with warm water until it comes halfway up the sides of the baking dish.\nPlace the roasting pan in the oven and bake until the sides are slightly puffy and the center is slightly set (but still jiggles a bit).\nFor the Passion Fruit Sauce:\nInto a small saucepan cut the passion fruit in half and scoop out centers (including the seeds). Add the sugar, orange juice and rum and let cook over high heat until sugar has dissolved and sauce has thickened, about 5 to 7 minutes. Transfer to a small bowl and chill in the refrigerator.\nFor the anglaise:\nSplit vanilla bean. In a small heavy saucepan bring milks and vanilla bean half just to a boil and remove pan from heat. Scrape seeds from vanilla bean halves into milk and reserve pod for another use. In a bowl whisk together yolks and sugar. Add milk in a stream, whisking, and transfer custard to saucepan. Cook custard over moderately low heat, stirring, until thickened slightly and an instant-read thermometer registers 170 degrees F. Pour custard through a fine sieve into a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, until cold. Sauce may be made 1 day ahead and chilled, its surface covered with plastic wrap.\nRemove the pan to a baking rack and let sit for 15 minutes. Spoon some of the coconut anglaise into a bowl and drizzle with the passion fruit sauce. Top with a large scoop of the bread pudding and serve.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Riesling, Gewürztraminer]" + }, + { + "recipe": "Smoked Paprika Dry-Rubbed Pulled Pork Sandwiches\n3 tablespoons smoked paprika\n2 tablespoons coarsely ground black pepper\n2 tablespoons coarse salt\n1 tablespoon chili powder\n1 tablespoon garlic powder\n1 tablespoon brown sugar\nOne 5- to 7-pound Boston pork butt\nTwo 12-ounce bottles wheat ale beer\n1 cup store-bought barbeque sauce\n1 1/4 cups mayonnaise\n1/3 cup rice wine vinegar\n2 teaspoons granulated sugar\n2 1/2 pounds green cabbage, cored and finely shredded\n1 large carrot, coarsely grated\nKosher salt and freshly ground black pepper\n12 brioche buns, split \nInstructions:\nFor the pulled pork: Mix the paprika, pepper, salt, chili powder, garlic powder and brown sugar in a bowl. Rub all over the pork. Cover and refrigerate for 1 hour or up to overnight. \nPreheat the oven to 300 degrees F. Pour the beer into a roasting pan. Place the pork in the pan, cover with foil and bake until an instant-read thermometer inserted into the thickest part registers 170 degrees F, about 6 hours. Remove the pork from the oven and let the meat rest for at least 20 minutes. \nHeat the barbeque sauce in a saucepan over low heat. Keep warm. Shred the pork using two forks. In a large bowl, toss the pork with the warm barbeque sauce until well coated. \nFor the coleslaw: Whisk together the mayonnaise, vinegar and granulated sugar in a large bowl. Add the cabbage and carrots and toss to coat. Season with salt and pepper, cover and refrigerate for at least 1 hour. The coleslaw can be made up to 2 hours in advance. \nTo serve, spoon the pulled pork mixture onto the bottom half of a brioche bun, and top with some coleslaw and the other bun half.\n", + "wine_type": "[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]\n\n" + }, + { + "recipe": "The Best Key Lime Pie\n1 1/2 cups graham cracker crumbs (see Cook's Note)\n1/4 cup brown sugar \nPinch of kosher salt \n1/2 stick (4 tablespoons) unsalted butter, melted \n2 cups sweetened condensed milk\n1/2 cup sour cream \n1 cup Key lime juice, preferably fresh-squeezed \n2 large egg yolks \n1/4 teaspoon kosher salt \n2 teaspoons lime zest, plus more for garnish \n1 cup heavy cream\n1 tablespoon confectioners' sugar \n1 teaspoon pure vanilla extract \nInstructions:\nPreheat the oven to 350 degrees F.\nFor the crust: Stir together the graham cracker crumbs, brown sugar and salt with a fork in a medium bowl. Pour in the butter and continue to stir until the mixture resembles wet sand. Transfer the crumb mixture to a 9-inch glass or metal pie dish and spread into an even layer. Use a 1/4 measuring cup or small glass to firmly press the crumbs into the bottom and up the sides of the pan. Bake until it is dry-looking and lightly browned, 7 to 10 minutes. Remove from the oven and let cool on a wire rack while you make the filling. \nFor the filling: Combine the sweetened condensed milk and sour cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 1 minute. Add the lime juice, egg yolks, salt and lime zest and continue to beat until the batter is smooth, about 2 minutes. Pour into the graham cracker crust. Bake until the pie is mostly set but jiggles slightly in the center, 15 to 20 minutes. Let the pie cool to room temperature on a wire rack, then refrigerate to set and chill completely, at least 2 hours, but preferably overnight. \nFor the whipped cream topping: Combine the heavy cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip. Pipe the topping decoratively on top of the pie. Alternatively, dolloped the whipped cream on slices of pie. Sprinkle with lime zest. \n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Brut]\n\n" + }, + { + "recipe": "Grilled Avocado and Scallop Salad\n1 1/2 tablespoons achiote paste*, crumbled or 1 tablespoon smoked paprika\n1 orange, juiced\n2 limes, juiced\n1 medium garlic clove, peeled and minced\n3/4 cup extra-virgin olive oil\nPinch sea salt and freshly ground black pepper\n12 large sea scallops\nExtra-virgin olive oil\nExtra-virgin olive oil, for greasing pan\n2 Hass avocados, halved, pitted and flesh cut into quarters\n2 tablespoons sugar\nSea salt and freshly ground black pepper\n6 cups mixed baby lettuces\n1 red grapefruit, peeled and segmented\nInstructions:\nMarinade: Put all the ingredients in a medium bowl and whisk until smooth. Reserve 1/4 cup of the marinade in a small bowl.\nScallops: Add the scallops to the bowl with the marinade. Cover and refrigerate for up to 30 minutes. Remove the scallops from the marinade and pat dry with paper towels. Discard the marinade. Coat a large heavy saute pan with extra-virgin olive oil and put over medium-high heat. Add the scallops in a single layer. Cook until golden on 1 side, about 2 minutes, depending on size. Turn and brown on the other side, another 2 minutes. Drain on paper towels and set aside to cool slightly.\nCaramelized Avocados: Coat the bottom of a small, nonstick skillet over medium heat, with extra-virgin olive oil. Sprinkle 1 side of the avocado slices with sugar, and salt and pepper, to taste. Add them to the skillet and cook until the sugar is caramelized and golden, about 2 minutes. Turn gently and cook for another 30 seconds. Remove to a plate and set aside.\nSalad: Put the baby lettuces in a bowl with half of the grapefruit segments. Add the reserved 1/4 cup of marinade and toss until coated.\nTo serve: Put the dressed lettuces on a serving platter. Top with the caramelized avocados, remaining grapefruit segments, and scallops. Serve additional vinaigrette on the side.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]\n\n" + }, + { + "recipe": "Bacon, Egg and Cheese Breakfast Burgers\n1 1/2 pounds 80/20 ground beef\nKosher salt and freshly ground black pepper\n8 slices bacon\n4 slices Cheddar or American cheese\n4 soft hamburger buns, split\n4 tablespoons unsalted butter, melted\n4 large eggs\n1/3 cup spicy ketchup\nInstructions:\nPreheat the oven to 350 degrees F.\nShape the beef into 4 patties, each about 5-inches in diameter. Sprinkle the outside of the patties generously with salt and pepper and set aside.\nLay the bacon in a large nonstick skillet and cook over medium heat, until brown and crispy, about 4 minutes per side. Transfer to a paper-towel-lined plate to drain. Pour off and reserve all but about 1 tablespoon of the bacon drippings and increase the heat to medium-high.\nAdd the burgers to the skillet, and cook until well browned on the outside and medium-rare on the inside, about 4 minutes per side. Transfer the cooked burgers to a rimmed baking sheet and top each with a slice of cheese. Brush the insides of the buns with the melted butter and put on a second baking sheet buttered side-up. Bake until the cheese melts, about 3 minutes and the buns are lightly toasted, about 10 minutes.\nMeanwhile, wipe out the skillet. Heat 1 tablespoon of the reserved bacon drippings over medium-high heat. Break the eggs into the skillet and cook until the whites are set and the yolks are still runny, about 5 minutes. Season with salt and pepper.\nPut a burger patty on each of the bottom buns and top each with 2 slices of bacon and a fried egg. Spread the top bun with some of the spicy ketchup and put on top of the burger.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]\n\n" + }, + { + "recipe": "Portuguese-Style Pan-Fried Hake\n2 medium ripe tomatoes (12 ounces)\n3 tablespoons olive oil, preferably Portuguese\n2 bay leaves\n3 whole allspice berries, cracked and finely chopped\n3 or 4 cloves garlic, minced\n1 medium green bell pepper (about 6 ounces), thinly sliced\n1 medium onion (about 6 ounces), thinly sliced\n1/4 cup dry white wine\n1/2 cup small black Portuguese or nicoise olives, pitted and rinsed\nKosher or sea salt and freshly ground black pepper\n1/4 cup olive oil, preferably Portuguese\n1 1/2 to 2-pounds hake fillets, trimmed, deboned and skinned; cut into 4 (6 to 8-ounce) portions\nKosher or sea salt freshly ground black pepper\n2 cups cornmeal\nInstructions:\nFill the saucepan halfway with water and bring it to boil over high heat. Score an x at the base of each tomato with a small paring knife. Lower the tomatoes into the boiling water until the skin splits, about 30 seconds. Plunge them into ice water after blanching to stop the cooking. Peel skins from the tomatoes, and cut them in half lengthwise. Remove the seeds, cut the tomatoes into a 1/3-inch slivers (julienne) and set them aside. There will be about 1 1/2 cups.\nYou should start the sauce about 15 minutes before you want to serve the fish, so start heating up the larger skillet (for the fish) on a medium heat at the same time you begin the sauce. Place the smaller skillet over medium-high heat and add the olive oil (3 tablespoons) and the bay leaves. Cook the bay leaves until they are lightly browned, 2 to 3 minutes. Add the allspice and garlic and cook for 30 seconds, stirring constantly with a wooden spoon. Add the bell pepper and onion and saute, stirring frequently, until the vegetables are golden, about 5 minutes. Add the tomatoes, white wine and olives. Simmer until the sauce is fragrant and has thickened slightly, about 5 minutes. Season with salt and pepper and remove from heat.\nJust before you add the tomatoes to the sauce, add the olive oil (1/4 cup) to the preheated large skillet. Quickly season all the fillets with salt and pepper on both sides. Spread the cornmeal into a shallow bowl and dredge the fish portions in the cornmeal, 1 at a time, pressing to make the cornmeal adhere and then gently shaking off the excess. Work quickly and put each fillet into hot oil as you prepare them. As soon as the cornmeal appears to darken, turn the heat down a bit. The key is to have them cooking evenly so that when you turn the fillet, it should be a perfect golden brown. It will take about 3 to 4 minutes per side. The thicker the fish, the slower you should cook it. Turn the fillets, and cook for another 3 or 4 minutes until crisp and golden brown. Using a slotted spatula, transfer the fish to individual plates or to a platter. Divide the sauce by draping a small amount of the chunky sauce over the fish and spooning the remaining sauce around it. Serve immediately.\n", + "wine_type": "[Rioja, Barolo, Chianti, Pinot Noir]" + }, + { + "recipe": "Phyllo Onion and Dill Purses\n1 package phyllo dough\n2 large onions, sliced, 1 1/2 cups\n1/4 cup plus 3 tablespoons extra virgin olive oil\n1/2 teaspoon salt\n1/2 teaspoon black pepper\n1 tablespoon ground toasted coriander seed\n1/4 cup freshly chopped dill\nInstructions:\nPreheat oven to 350 degrees.\nIn a large saute pan heat 3 tablespoons olive oil over medium heat.\nAdd the onions to the pan, season with salt and pepper and saute gently over medium heat until the onions have caramelized to a rich golden brown, about 20 minutes.\nAt the end of the cooking time add the fresh dill and pour the onions out onto a cookie sheet and allow to cool completely before proceeding on to the purses.\nOn a clean and dry workspace lay out 1 sheet of phyllo and brush lightly with olive oil.\nLay another sheet of phyllo on top of the first, brush with oil and repeat two more times. Using a pastry wheel, cut off the corners of the dough to achieve a sort of rounded shape.\nSpoon 2 to 3 tablespoons of the onion mixture into the center of the dough. Gather up the edge of the dough, pull towards the center to from the folds of the purse, and pinch the dough to\nseal the purse closed. Brush the outside of the purse with olive oil and repeat this purse making until the onions are all used.\nPlace the finished purses on a cookie sheet and bake for 20 minutes until crisp and brown.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Carved Baked Ham\n1 (10-pound) bone-in shank-half ham (not pre-cooked)\n2 tablespoons Dijon mustard\n3 tablespoons honey\n3 tablespoons brown sugar\nInstructions:\nPreheat oven to 325 degrees F.\nPlace ham in a roasting pan, preferably with a rack. Roast uncovered to an internal temperature of 140 degrees F as measured with an instant-read thermometer. Remove from oven and increase oven temperature to 425 degrees F. Remove the rind except for the part around the bone end and slash slits in the fat. Combine mustard, honey, and brown sugar, and brush over the surface. Return the ham to the oven and bake to an internal temperature of 160 degrees F, about 30 minutes.\nRemove from oven and let rest before carving.\n", + "wine_type": "[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" + }, + { + "recipe": "Lemon Pecan Slab Pie\nNonstick cooking spray, for the baking sheet\nTwo 14.1-ounce boxes refrigerated pie crust (4 crusts total)\n2 cups firmly packed dark brown sugar \n1 cup granulated sugar \n4 large eggs \n2 sticks (1 cup) unsalted butter, melted \n1/4 cup milk \n1/4 cup all-purpose flour \n4 teaspoons finely grated lemon zest plus 6 tablespoons lemon juice\n1 tablespoon vanilla extract \n2 cups chopped pecans plus 3 cups pecan halves \nInstructions:\nPreheat the oven to 325 degrees F. Spray a 17-by-12-inch rimmed baking sheet with nonstick cooking spray.\nUnroll the pie crusts and place them in the prepared baking sheet. Line them up so they meet in the center of the baking sheet and overlap a bit. Cut the crusts to fit together in a rectangle slightly larger than the baking sheet, pinching the center seams together. Crimp the dough around the edges of the baking sheet and cut off any excess dough around the edges. Chill while preparing the filling.\nIn a large bowl, whisk together the brown sugar, granulated sugar and eggs until incorporated. Stir in the butter, milk, flour, lemon zest and juice, vanilla and 2 cups chopped pecans until combined.\nPour the mixture into the unbaked pie shell. Arrange the pecan halves on top of the pie. Bake until the crust is golden brown and the filling is set but still a little loose in the center (it will set as it cools), about 50 minutes. Serve warm or at room temperature.\n", + "wine_type": "[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]\n\n" + }, + { + "recipe": "Meyer Lemon Lobster Cocktail\n2 (6-ounce) lobster tails\n2 tablespoons butter, softened\n1 Meyer lemon, juiced\nKosher salt\nFreshly ground black pepper\n1 pint limoncello liqueur\n1 cup club soda\nInstructions:\nRemove lobster meat from shell. Skewer the lobster with a 10-inch skewer.\nWhip butter and lemon juice together to make lemon butter.\nGrill lobster skewers, brushing them with the lemon butter. Season with salt and pepper.Cool lobster.\nRemove lobster from 10-inch skewers and cut into 10 bite-sized medallions. Skewer each medallion with a frill pick.\nMix together the limoncello and club soda.\nServe skewered medallion in limoncello cocktail.\n", + "wine_type": "[Prosecco, Sauvignon Blanc, Vermentino, Albariño]" + }, + { + "recipe": "Braised Short Ribs of Beef with Red Wine, Apricots, and Black Olives\n8 beef short ribs (6 ounces each) or beef flanken\nKosher salt and freshly ground black pepper\n2 tablespoons unbleached all-purpose flour, for dusting\n2 tablespoons vegetable oil\n3 ounces smoked bacon, cut into 1 by 1/4-inch lardons\n2 medium carrots, peeled and chopped into 1/2-inch dice\n1 medium onion, chopped into 1/2-inch dice\n16 garlic cloves, smashed\n1 tablespoon tomato paste\n2 cups dry red wine\n1/2 cup brandy\n2 bay leaves\n1 tablespoon fresh thyme leaves\n1 teaspoon celery seeds\n2 cinnamon sticks\n5 whole cloves\n2 cups canned, low-sodium chicken broth\n18 dried apricot halves\n1/3 cup Kalamata olives, pitted\n2 tablespoons chopped fresh flat-leaf parsley\nInstructions:\nPreheat the oven to 325 degrees F.\nSeason the ribs with salt and pepper. Dust with the flour. Heat the oil in a large braising pan or ovenproof casserole over medium-high heat. Add the bacon and cook until most of the fat is rendered, then remove and set aside.\nAdd as many ribs as can fit in a single layer to the pan. You will need to cook them in batches. Sear the ribs on both sides until well browned, then remove from the pan and set aside. Repeat with the remaining ribs. Discard all but 2 tablespoons of the fat from the pan.\nLower the heat to medium, add the carrots and onions, season with salt and pepper, and saute until the vegetables begin to brown, about 10 minutes. Add the garlic and tomato and paste and cook for 4 more minutes, scraping the browned bits off of the bottom of the pan with a wooden spoon. Add the red wine and brandy and reduce by 1/2, about 6 minutes.\nReturn the ribs and bacon to the pot. Add the remaining ingredients except the apricots and parsley and bring to a boil. The liquid should come 1/3 of the way up the ribs, if it does not, add some water. As soon as the liquid comes to a boil, turn off the heat an cover the ribs tightly with foil, pressing the foil down into the pan, then place a lid on the pan.\nBraise the ribs in the oven for 2 hours, turning them every 30 minutes so they cook evenly. Add water as necessary to keep the braising juice 1/3 of the way up the ribs.\nAfter 2 hours, add the apricots and cook for an additional 30 minutes. The meat should be almost falling off the bones (if it is not, keep cooking until it does). Transfer the short ribs to a large platter. Spoon the vegetables, olives, and apricots over them. Keep warm.\nStrain the braising juices into a clear glass container and siphon or skim off the fat. The braising juices may already be the consistency of a sauce. If not, return them to the pan and boil for a few minutes to thicken. If you prefer an absolutely smooth sauce, strain out any remaining pieces of vegetable. Taste, season with salt and pepper, and add the parsley. Pour the sauce over the ribs and serve immediately.\n", + "wine_type": "[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" + }, + { + "recipe": "Grilled Chicken with Spinach and Pine Nut Pesto\n2 boneless chicken breasts\n2 cups lightly packed baby spinach leaves (about 2 ounces)\n1/4 cup pine nuts, toasted\n2 tablespoons fresh lemon juice\n1 to 2 teaspoons grated lemon peel\n1/3 cup plus 2 teaspoons olive oil\nSalt and freshly ground black pepper\n1/3 cup freshly grated Parmesan\nInstructions:\nHeat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.\nCombine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.\nTransfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.\nSpread the pesto over each piece of chicken and serve.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" + }, + { + "recipe": "Tortilla Pizza\n2 flour tortillas\n2 roma tomatoes, sliced\n2 fajitas, leftover from Fajita Skewers, recipe follows\n1/2 cup shredded Jack cheese\n1/4 cup lime juice\n1 tablespoon chopped garlic\n1 tablespoon hot sauce\n1 tablespoon canola oil\n1 tablespoon chili powder\nKosher salt\nFreshly ground black pepper\n2 green peppers\n2 medium onions\n1 1/2 pounds top round\n1 cup sour cream, to serve\n2 tablespoon chopped cilantro, for garnish\nInstructions:\nPreheat the oven to 375 degrees F.\nPut the tortillas on 2 baking sheets. Top each tortilla with the sliced tomatoes. Divide the beef and vegetables from the leftover Fajita Skewers over the tortillas. Sprinkle the cheese evenly over the top and bake in the oven until the cheese is melted and golden and the tortillas are crispy, about 10 minutes. Transfer to serving dishes and serve.\nIn a large resealable bag, mix together the lime juice, garlic, hot sauce, canola oil and chili powder. Season with salt and pepper to taste. Remove 1 tablespoon of the marinade and set aside.\nSlice the peppers and onions into one inch square pieces. Place in the bag with the marinade. Slice the meat into thin strips against the grain and put into the bag with the marinade and vegetables and mix well to coat everything with the marinade. Place the bag in a large bowl incase it leaks and refrigerate for one and half hours.\nMix the reserved marinade with the sour cream and refrigerate.\nIf using wooden skewers soak in water for 30 minutes before threading on the beef and vegetables.\nRemove the meat and vegetables from the refrigerator and let come to room temperature, about 30 minutes. Thread the beef and vegetables onto the skewers. Each skewer should get 4 pieces each of the pepper and onion and 3 pieces of the beef, alternating as you thread them onto the skewer. Cook the skewers on a grill pan or outdoor grill over medium high heat until meat is medium rare, about 3 to 4 minutes a side. Garnish with the flavored sour cream and cilantro.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" + }, + { + "recipe": "Barbequed Tofu\n2 tablespoons olive oil\n4 cloves fresh chopped garlic\n1/2 red onion, chopped\n1/2 white onion, chopped\n1/2 bell pepper, chopped\n1 celery stick, chopped\nSalt\nPinch curry\n2 packages medium firm tofu, diced\nBarbeque sauce\nInstructions:\nPreheat grill to medium. Heat up a pan over the grill and add olive oil. In pan, combine the garlic, onions, bell pepper and celery. Add salt and a pinch of curry. Add tofu to the saucepan and cook for 12 minutes. Add barbecue sauce to tofu, cover the grill and let the tofu simmer for 15 minutes. Serve immediately.\n", + "wine_type": "[Zinfandel, Syrah, Malbec, Tempranillo]" + }, + { + "recipe": "Watermelon ChowChow Salad\n1 small watermelon, washed\n1 green tomato, diced\n1 red or orange bell pepper, diced\n1 cup apple cider vinegar\n3/4 cup sugar\n1 teaspoon allspice berries\n1 pod star anise\nKosher salt\n8 ounces green beans and/or wax beans, trimmed\n2 15-ounce cans black-eyed peas, drained and rinsed\n1 jalapeno pepper, thinly sliced (remove seeds for less heat)\n1/3 cup extra-virgin olive oil\nFreshly ground pepper\nInstructions:\nMake the pickled watermelon: Quarter the watermelon, then use a paring knife to remove most of the fruit, leaving about 1/4 inch of fruit on the rind. (Reserve the fruit for another use.) Trim the outside skin from the rind and discard. Cut the rind into 1/2-inch pieces; combine with the tomato and bell pepper in a bowl.\nCombine 1 cup water, the vinegar, sugar, allspice, star anise and 4 teaspoons salt in a medium saucepan. Bring to a boil, stirring to dissolve the sugar, then pour over the watermelon rind mixture. Let cool to room temperature, then cover and refrigerate at least 4 hours and up to 1 week.\nMake the salad: Bring a saucepan of salted water to a boil. Add the beans and cook until crisp-tender, about 5 minutes. Drain and transfer to a bowl of ice water to cool. Drain, pat dry and cut into 2-inch pieces.\nUsing a slotted spoon, transfer 4 cups of the pickled watermelon mixture to a large bowl. Add the beans, black-eyed peas, jalapeno and olive oil; season with salt and pepper and toss. Cover and refrigerate at least 1 hour before serving.\n", + "wine_type": "[Riesling, Sauvignon Blanc, Vermentino, Gavi]" + }, + { + "recipe": "Turtle Stew\n1 pound snapper turtle, cleaned, rinsed and medium diced\n1/4 cup all-purpose flour\n1/4 cup butter\n1/4 cup red wine\n1/3 cup chopped celery\n1/3 cup chopped onion\n1/3 cup chopped carrot\n2 tablespoons minced garlic\n1 quart beef stock\n1/2 cup water, plus 2 tablespoons, divided\n1 teaspoon Worcestershire\n3 tablespoons cornstarch\n1 teaspoon paprika\n1/2 teaspoon allspice\n1 teaspoon freshly minced parsley leaves\n2 teaspoons ground nutmeg\n1 teaspoon ground ginger\n1/3 cup tomato paste\n1/2 teaspoon kosher salt\n1/4 teaspoon freshly ground white pepper\n1/3 cup sherry, for garnish\nInstructions:\nDredge the turtle in flour. In a large, heavy-bottomed saucepot over high heat, melt the butter and brown the turtle pieces, about 10 to 12 minutes. Remove the turtle from pan and allow to cool enough to handle. Deglaze the pan with red wine, scraping the bits from the bottom and sides.\nAdd the celery, onion, carrots to the pot. Stir in the beef stock, 1/2 cup water, and Worcestershire and continue to cook over medium-high heat. In small bowl whisk together the cornstarch, paprika, allspice, parsley, nutmeg, ginger, tomato paste, salt and pepper and 2 tablespoons water. Add to the vegetable mixture.\nOnce the turtle has cooled, put meat in cheesecloth, and tie closed with butcher's twine and add to the pot. The turtle needs to be in cheesecloth so that it can be extracted from the stew before pureeing. Continue to cook over medium-high heat until the mixture boils, then reduce the heat to low and simmer for 2 hours. After 2 hours, remove the turtle in the cheesecloth and strain vegetables from stock. Transfer cooked vegetables to a food processor and process until a chunky paste is achieved. Remove the turtle from cheesecloth and return the meat to saucepan with reserved liquid and pureed vegetables. Cook over medium heat until desired thickness is achieved, about 20 minutes. Ladle into serving bowls and finish with a little sherry in each bowl before serving.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Corn Star Raviolis in Sweet Basil Cream Sauce\n2 ears Fresh sweet corn, shucked and removed from the cob\n3 tablespoons Red bell pepper, minced\n3 tablespoons sweet onion, diced\n10 each Fresh basil leaves, chiffonade\nFreshly cracked pepper\n5 tablespoons unsalted butter\n1 1/2 cups heavy cream\n1 pinch nutmeg, ground\n6 ounces ricotta cheese, room temp\n6 ounces cream cheese, room temp\n1 package wonton wrappers\n2 egg yolks, beaten\n3 tablespoons Parmesan, grated\nInstructions:\nSpecial equipment: cookie cutter (3-inch)\nMelt butter in saute pan, add in corn, red bell pepper and onion. Let saute until onion is translucent and corn has released some of it's sugars. Add in 1/2 of the basil leaves and a couple of twists of black pepper. Add in 1/4 cup heavy cream and reduce by half. Set aside to cool.\nWhen cool, smash up a bit with a fork, stir in ricotta and cream cheese. Place wonton wrappers down (three at a time works) and in the center of each, place 1 1/2 t filling. Brush exposed wrapper with egg yolk, carefully place a second wrapper on top and carefully seal edges, making sure to get out any air bubbles. Cut with star cutter, work fingers around edges to make sure seal is tight. Set aside on floured baking sheet and continue to assemble.\nWhen finished, boil water and gently add raviolis a few at a time, cooking for 2 minutes or until they float. Carefully remove and drain.\nFor Sauce: In clean saute pan, melt remaining 4 tablespoons butter, when melted, add in remaining basil, saute until crisp and butter is just very lightly browning. Add in remaining cream and reduce to thickened. Salt and pepper to taste, serve over raviolis immediately.\nGarnish with Parmesan.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Vermentino, Gavi]\n\n" + }, + { + "recipe": "Floppy Flowers\nFloppy Flowers\nInstructions:\nFloppy Flowers\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Grilled Spice Rubbed Shrimp \\Nicoise\\ Salad\n1/4 cup white wine vinegar\n1 clove garlic, finely chopped\n1 tablespoon anchovy paste\nSalt and freshly ground black pepper\nSalt and freshly ground black pepper \n1/2 cup extra-virgin olive oil\n1/4 pound fresh wax beans\n1/4 pound fresh green beans\n1 pound fingerling potatoes\nKosher salt\nOlive oil\nRed and yellow sweet 100 tomatoes or cherry tomatoes, halved \n1 medium red onion, thinly sliced\nFresh basil and flat leaf parsley leaves, coarsely chopped\n2 tablespoons fennel seeds, toasted and ground\n2 teaspoons mustard seeds, toasted and ground \n2 teaspoons coriander seeds, toasted and ground \n2 teaspoons kosher salt \n1/2 teaspoon freshly ground black pepper\n1 pound large (21 to 24 ) shrimp, shelled and deveined\nOlive oil\nInstructions:\nWhisk together vinegar, garlic and anchovy paste and season with salt and pepper. Slowly whisk in the olive oil and set aside.\nPrepare a large bowl with ice water and set aside. Bring a medium pot of cold water to a boil then season with a tablespoon of salt. Add the beans and cook for approximately 3 to 4 minutes or until just crisp tender. Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water for a few minutes, and then drain well. Place potatoes in a medium saucepan, cover with cold water, season with 1 tablespoon of salt and cook until almost cooked through (a knife or skewer inserted into the center goes in with a little resistance). Drain well and place on a baking sheet to cool slightly. Once cool enough to handle, slice potatoes lengthwise, brush with olive oil and season with salt and pepper. Place on the grill, cut side down and cook until golden brown, about 2 to 3 minutes, turn over and grill until just cooked through, about 1 to 2 minutes longer. Place cooked beans, grilled potatoes, tomatoes, onions, basil and parsley in a large bowl, add the vinaigrette and gently toss to combine, season with salt and pepper. Cover and let sit at room temperature while you prepare the shrimp.\nHeat the grill to high. Combine the fennel, mustard, coriander, salt and pepper in a bowl. Place shrimp in a large bowl and toss with the spice rub until evenly coated. Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer. Remove the shrimp to a platter. Arrange the vegetables on 4 large plates and top each salad with 5 to 6 shrimp.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rosé]\n\n" + }, + { + "recipe": "Cajun Brined Turkey-Two Ways\n1/2 cup Spanish paprika\n1/4 cup New Mexican chile powder\n1 tablespoon garlic powder\n1 tablespoon onion powder\n1 tablespoon dried oregano\n1 tablespoon dried thyme\n1 1/2 teaspoons chile de arbol\n1/4 to 1/2 teaspoon cayenne powder\n1 1/2 cups kosher salt\n1/4 cup light brown sugar\n4 whole cloves garlic\n2 fresh bay leaves\n1 large Spanish onion, quartered\nOne 12-pound fresh turkey\n1/4 cup canola oil\nInstructions:\nTwo days before cooking: Combine the Spanish paprika, New Mexican chile powder, garlic powder, onion powder, oregano, thyme, chile de arbol and cayenne in a small bowl. Remove 1/4 cup for another use, such as the Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs. Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16-quart) stockpot or a clean bucket. Whisk in half of the remaining spice rub, the garlic, bay leaves and onion. Add the turkey, cover and refrigerate or set in a very cold place (that stays somewhere between 32 to 40 degrees F) for at least 12 hours and up to 24 hours. Rinse well under cold water and pat dry to remove the salt. Let air-dry in the refrigerator for 24 hours. \nIn The Big Green Egg: Light a large chimney filled with charcoal briquettes (about 5 quarts) and allow to burn until all the charcoal is covered with a layer of fine gray ash. Empty the coals into the grill. Top with some of the soaked wood chips if using. Put in the ceramic plate, then the grill rack. Put the cover on and let the grate heat up. Brush the turkey with oil and rub the entire turkey (including the cavity) with the remaining spice rub. Tie the legs together. Adjust the grill vents to get and maintain an internal temperature of 350 degrees F. Roast the turkey for 2 hours to 2 hours and 15 minutes, until a meat thermometer inserted in the thigh reads 165 degrees F. Remove from the grill, tent with foil and let rest for 30 minutes before carving. \nIn the Caja China: Prepare the charcoal briquettes according to the instructions that come with the box. Put the roasting pan with its rack (comes with the box) inside, and put the turkey breast-side down on the rack. Put on the top and fill with charcoal. After 30 minutes, flip the turkey breast-side up and continue cooking for about 1 more hour, until a meat thermometer inserted in the thigh reads 165 degrees F. Add charcoal as necessary according to the box instructions. Remove from the box, tent with foil and let rest for 30 minutes before carving.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" + }, + { + "recipe": "Baked Artichoke Dip\nOlive oil nonstick cooking spray, Pam®\n2/3 cup fat-free Caesar salad dressing, Girard's®\n1/3 cup light mayonnaise, Best Foods®/Hellmann's®\n1/3 cup fat-free sour cream, Knudsen®\n1/3 cup grated Parmesan cheese, DiGiorno®\n2 cans (15 ounces each) artichoke quarters in water, drained and chopped, Maria®\n1 can (14.5-ounce) organic diced tomatoes with basil and garlic, drained, Muir Glen®\n5 ounces low-fat Swiss cheese, shredded, Alpine Lace®\n1/2 teaspoon hot pepper sauce, Tabasco®\nBaked tortilla chips and/or vegetable dippers\nInstructions:\n1. Preheat oven to 350 degrees F. Coat a 1-quart baking dish with cooking spray; set aside. 2. In a medium bowl, combine all remaining ingredients except tortilla chips and vegetable dippers. 3. Transfer mixture to baking dish. Bake for 40 to 45 minutes or until set and top is golden brown. 4. Serve warm with tortilla chips and/or vegetable dippers.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" + }, + { + "recipe": "Kentucky Hot Browns\n4 tablespoons unsalted soft butter\nSalt and freshly ground black pepper\n2 tablespoons unsalted butter\n2 tablespoons all-purpose flour\n2 1/2 cups whole milk\n2 cups grated sharp white Cheddar\n1/4 cup grated Parmesan\nPinch freshly ground nutmeg\nSalt and freshly ground black pepper\n4 large eggs\n1/4 cup milk\nSalt\n8 (1/2-inch) thick slices good day old white bread (recommended: Pullman or Pain de mie)\n4 tablespoons butter\n4 tablespoons vegetable oil\nEgg battered bread\nRoasted turkey breast, sliced into 1/4-inch thick slices\n3 ripe beefsteak tomatoes, cut into 1/2-inch thick slices and griddled until slightly charred and just cooked through\n1 1/2 cups grated sharp white Cheddar\n1/2 cup freshly grated Parmesan\n16 thick slices slab bacon, cooked until crisp\nFinely chopped fresh chives\nFinely chopped fresh flat-leaf parsley\nInstructions:\nPreheat oven to 425 degrees F.\nRub entire breast with butter and season with salt and pepper. Place in a small roasting pan and roast for 15 minutes. Reduce the heat to 350 degrees F and continue roasting until an instant-read thermometer inserted into the center registers 155 degrees F, about 1 to 1 1/2 hours. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing.\nMelt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until the cheese has melted. Season with nutmeg and salt and pepper, to taste.\nWhisk together the eggs, milk and salt in a medium bowl. Dip each slice of bread in the mixture and let sit about 30 seconds, or until completely soaked through.\nHeat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over medium-high heat. Cook 4 slices of the bread at a time until golden brown on both sides. Remove and place on a baking sheet. Repeat with the remaining bread.\nFor assembly:\nPreheat broiler. Place the egg bread on a baking sheet, place under the broiler and heat on both sides for 20 seconds just to warm through.\nTop each slice of bread with 2 to 3 slices of turkey and 2 slices of tomato, ladle sauce over the top and divide the cheddar cheese and Parmesan over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown. Remove from the oven, top each slice with 2 slices of bacon and sprinkle each slice with chives and parsley.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Millie's Tzimmes\n3 large carrots, peeled and chopped\n3 medium onions, peeled and chopped \n2 pounds sweet potatoes, peeled and thinly sliced \n2 pounds yams, peeled and thinly sliced \n1 cup (4 ounces) dried apple rings, cut in quarters\n1 1/2 cups (8 ounces) pitted prunes\n1 cup (4 ounces) dried pears, coarsely chopped\n1 cup (4 ounces) dried apricots, cut in half if large\n1 cup (4 ounces) dried sweet cherries\n3/4 cup (3 ounces) dried sour cherries\n1 cup packed dark brown sugar\n2 teaspoons ground cinnamon\n2 cups orange juice\n2 cups white wine (sweet or dry)\nInstructions:\nPlace the carrots, onions, sweet potatoes, yams, dried apples, prunes, dried pears, dried apricots, and dried sweet and sour cherries in the insert of a 5 1/2 to 6 quart slow cooker. Stir to mix. Sprinkle the brown sugar and cinnamon on top. Pour in the orange juice and wine and add enough water to cover. Cover and cook on HIGH for 10 to 11 hours, or until the vegetables are very soft. Serve hot or at room temperature.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Moscato]" + }, + { + "recipe": "Salsa Rice with Black Beans and Corn\n1 cup rice, regular or instant\n1/2 (14-ounce) can black beans, drained\n1/2 cup prepared salsa\n1/2 cup frozen corn, thawed\n2 tablespoons chopped fresh cilantro leaves\nSalt and freshly ground black pepper\nInstructions:\nIn a medium sauce pot, cook rice according to package instructions. When the rice is half way cooked, add black beans, salsa, and cook about 10 minutes for regular rice and 3 minutes for instant rice .Continue cooking rice. Remove the pot, using a spoon, stir in chopped cilantro and season, to taste, with salt and black pepper.\n", + "wine_type": "[Rioja, Tempranillo, Garnacha, Pinot Grigio]" + }, + { + "recipe": "Potato Bread\n1 baking potato, peeled and cut into large chunks, or 1 cup leftover mashed potatoes\n1 cup milk\n1 1/2 tablespoons lard\n1 1/2 tablespoons unsalted butter\n1 1/2 teaspoons salt\n1 tablespoon granulated sugar\n1 tablespoon dry yeast\n1/3 cup warm water\n5 cups bread flour\nInstructions:\nBoil potato until soft. Drain and reserve cooking liquid. Press the potato through a food mill.\nScald milk and combine with 1/2 cup reserved cooking liquid. Combine liquids and potato with lard, butter, salt, and sugar in small bowl. Set aside to cool to room temperature.\nMeanwhile, combine yeast and warm water, and set aside until foamy. When potato mixture has cooled, add yeast mixture. Add flour and knead with a dough hook, on an electric mixer, until smooth and glossy, about 7 minutes.\nTransfer to a buttered bowl, cover with plastic wrap, and set aside in warm place to rise about 1/2 hour. Punch dough down and briefly knead. Butter a 9 by 5 by 3-inch loaf pan. Place dough in pan, cover with plastic, and let rise until doubled, about 45 minutes.\nPreheat oven to 350 degrees F. Bake 30 minutes, until bread sounds hollow when tapped.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Papaya with Raspberries\n1 papaya, cut in 1/2, seeded\n1 pint raspberries, washed\n1 lime, juiced\nInstructions:\nPlace papaya half on a plate. Fill the papaya half with raspberries. Squeeze a half of a lime on top. Serve immediately.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio]" + }, + { + "recipe": "Seaweed Salad\n2 to 3 varieties of dried seaweed\nSugar\nRice wine vinegar\nSesame oil\nSesame seeds\nInstructions:\nCombine vinegar and oil to marinate seaweed.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Charred Carrots with Black Mole\n2 cloves garlic, skin on, crushed\n2 tomatillos, cut in half\n2 medium tomatoes, cut in half \n1 white onion, cut in half\n1 ripe plantain, peeled and halved lengthwise\n2 dried guajillo chiles\n2 medium pasilla chiles\n1 ancho chile\n1 small dried chipotle morita chile\n1/4 cup almonds\n1/3 cup sesame seeds, plus more for garnish\n2 tablespoons raisins\n1/2 teaspoon dried Mexican oregano\n1/4 teaspoon ground Mexican cinnamon\n1/8 teaspoon ground cloves\n4 tablespoons lard\n1/4 cup finely chopped Mexican chocolate\n1/4 cup kosher salt\n12 to 15 large carrots, split in half lengthwise\nFreshly ground black pepper\nChopped fresh cilantro, for garnish\nLime juice, for garnish\nInstructions:\nFor the mole: Preheat the oven to 400 degrees F.\nPlace the garlic, tomatillos, tomatoes, onion and plantain on a sheet pan cut-side up and roast until soft, about 10 minutes.\nMeanwhile, tear or cut the guajillo, pasilla, ancho and chipotle chiles in half, then remove the seeds and stems and discard. Bring a medium saucepan filled two-thirds of the way with water to a boil. Add the chiles and boil for 5 minutes (see Cook's Note). Turn off the heat and let the chiles steep for an additional 10 minutes.\nToast the almonds, sesame seeds, raisins, oregano, cinnamon and cloves in a medium skillet over medium heat until fragrant, 3 to 4 minutes. Add the lard to deglaze the skillet. \nBlend the vegetables, chiles and 2 to 3 tablespoons of their soaking liquid and toasted nut and spice mixture in a blender until smooth. (Reserve the rest of the chile soaking liquid as needed to thin the mole if it's too thick.) Remove the puree from the blender and place in a medium saucepan. Add the chocolate and slowly warm, whisking, until melted. \nFor the carrots: Bring 3 quarts water and the salt to a boil in a large pot. Blanch the carrots by dropping in the boiling salted water, then cook until the water comes back up to a boil and remove the carrots to a large bowl. Add some of the mole to coat.\nSear the carrots in a large cast-iron skillet on all sides until softened throughout, about 10 minutes. Serve with additional mole, black pepper, cilantro, lime juice and sesame seeds. \n", + "wine_type": "[Pinot Noir, Barbera, Tempranillo, Garnacha]\n\n" + }, + { + "recipe": "Lobster and Finnan Haddie Chowder with Vermont Common Crackers\n3 to 4 pound butterflied smoked bone in haddock\n2 tablespoons whole black peppercorns\n2 sprigs thyme\n4 sprigs parsley\n1 small onion\n1/4 cup celery leaves\n2 cups fish stock\n1 cup heavy cream, plus 2 cups\n1/2 cup milk\n6 (1 pound) culls (lobsters with only 1 claw)\n1 medium onion, large dice\n4 tablespoons butter, plus 5 tablespoons\n4 red bliss potatoes\nSalt and ground black pepper\nChopped parsley, for garnish\nVermont Common Crackers\nInstructions:\nPlace the smoked haddock in a pan a little large than the fish itself. Sprinkle with peppercorns, thyme, parsley, the small onion, and celery leaves. Pour in the stock. Add 1 cup heavy cream and milk. Cover pan with aluminum foil and place pan in a 350 degree F oven for 15 minutes or until the fish is barely heated through, turning opaque. Remove from oven. Let cool.\nFlake the fish into big pieces, making sure there are no bones or whole peppercorns lurking in crevices.\nBlanch 6 (1 pound) culls in boiling salted water for 5 to 6 minutes. Refresh in cold water to stop cooking. Take meat from the shells leaving big chunks.\nIn a 3-quart stainless saucepan, place 4 of the lobster bodies over medium heat with 2 tablespoons butter. Saute until barely colored, then add 2 cups heavy cream and simmer slowly until reduced by 1/3. Use any of the smoked haddock scraps, bones, etc., when reducing the cream. This will give additional flavor to the soup. The lobster cream should have a lobster-smoked haddock flavor.\nAdd the stock cream from poaching the smoked haddock. Strain, you should have approximately 3 to 3 1/2 cups soup base.\nTo finish soup, saute 1 medium size onion in 4 tablespoons of butter. Add 4 red bliss potatoes cut into chunks leaving skins on. Pour over the soup base and simmer until the potatoes are \\just done\\, not overcooked and mushy. Season with salt and freshly ground black pepper.\nIn saute pan over medium heat, saute lobster meat, in big chunks in 2 to 3 tablespoons of butter. Add to the soup with the finnan haddie, taste for any additional salt and pepper. Adjust the amount of liquid by adding milk or cream. Bring just to a boil, heating the fish and lobster through. Ladle into hot soup bowls. Place a little slice of whole butter to melt on top and plenty of finely chopped parsley for garnish.\nServe with toasted and buttered split Vermont common Crackers. If you can not find the crackers use Old Fashioned Cream Biscuits or hot bread.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]\n\n" + }, + { + "recipe": "Grilled Beef Rolls\n1 cup soy sauce\n1/2 cup light brown sugar, packed\n2 pounds beef tenderloin, trimmed\nFreshly ground pepper\n4 scallions, whites cut into rings, green tops cut into 3-inch lengths and sliced length-wise\n3 bell peppers, 1 each red, green, and yellow, seeded, cut into matchsticks\nOlive oil\nInstructions:\nWhisk together soy sauce, and brown sugar in a small bowl until sugar is dissolved. Set aside. Cut beef crosswise into 1/4-inch-thick slices. Flatten each piece of beef, with a meat pounder, until it is 1/8-inch-thick. Don't over flatten. Transfer slices to a large plate.\nDip a slice of beef into soy mixture and place on a clean surface. Season with pepper. Put 2 pieces of scallion green and 1 piece of each pepper across the width of beef. The vegetables should extend over both edges. Roll up lengthwise and skewer near the edges with 2 toothpicks. Set aside. Repeat with remaining beef and vegetables.\nBrush a grill pan with oil and heat until hot, or heat oven broiler. Grill or broil the rolls, brushing with the sauce and turning until the meat is medium rare, 2 to 4 minutes. Cut each roll in half. In a small saucepan bring remaining sauce to a boil for 3 to 5 minutes. Pour into a small bowl, add scallion rings, serve on the side.\n", + "wine_type": "[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" + }, + { + "recipe": "Brined Pork Chops with Apple Hash\nJuice of 1 lemon\nJuice of 1 lime\nJuice of 1 orange\n1/4 cup fresh fennel sprigs\n2 tablespoons kosher or sea salt\nSix 8 to 10-ounce bone-in pork chops\n2 tablespoons grapeseed oil\n2 tablespoons grapeseed oil\n2 cups thin-sliced Yukon potatoes\n1 cup thin-sliced red onion\n1 teaspoon sea salt\n1 teaspoon white pepper\n2 cups thin-sliced apple, such as Granny Smith or Gala\n1 teaspoon hot sauce, such as Tabasco\nInstructions:\nFor the brine: Blend 8 cups water, the fruit juices, fennel and salt in a large saucepan over medium heat. Simmer for 20 minutes. After heating, remove the brine from the heat, allow to cool. Add the chops and allow to brine for 3 hours and up to 24 hours under refrigeration. (The longer the chops are brined the more salt and fruit flavor will be absorbed.)\nFor the pork: In large saute pan over high heat, add the oil, allow to warm until on the verge of smoking and then add 3 chops to the pan. Reduce the heat and cook for 6 to 7 minutes per side, this should yield a golden brown chop. Repeat the process with the remaining 3 chops. Hold warm until serving\nFor the hash: Return the same pan to medium-high heat and add the oil and the potatoes. Stir the potatoes until softened and browned on the edges, this will take 6 to 8 minutes. Once the potatoes are cooked, add the onions, season with the salt and pepper and continue to cook until the onions have softened, 3 to 4 minutes. Finally, reduce the heat to medium, add the apples and finish cooking for a final 4 minutes. Once cooked, remove from the heat and serve with hot sauce if desired.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]\n\n" + }, + { + "recipe": "Bacon Wrapped Meatloaves\n2 slices rye bread, tough crusts removed, bread crumbled (about 1 cup)\n1/3 cup milk \n1 large egg, beaten \n1/2 medium onion, finely chopped (about 1/2 cup) \n1/4 cup chopped fresh Italian parsley \n1 teaspoon dry mustard \n1/2 teaspoon ground caraway \n1/2 teaspoon ground coriander \n12 ounces ground beef (90/10) \n8 ounces ground pork \nKosher salt and freshly ground black pepper \n2 tablespoons ketchup \n2 tablespoons steak sauce \n1 tablespoon Dijon mustard \n1 tablespoon light brown sugar \n6 slices center cut bacon \nInstructions:\nPreheat the oven to 400 degrees F.\nPut the bread in a large bowl and pour the milk over. Let soak a few minutes, then squeeze through your fingers to combine. Add the egg, onion, parsley, dry mustard, caraway and coriander and mix well. Add the ground beef, ground pork, 1 1/4 teaspoons salt and several grinds of pepper. Mix well with your hands to combine.\nIn a small bowl, stir together the ketchup, steak sauce, mustard and brown sugar.\nDivide the mixture into 6 equal portions and form into balls. Wrap each ball with 1 strip of bacon. Place, without touching, on a rimmed baking sheet or in a large braiser. Brush with a light coating of the glaze. Bake until the fat from the bacon has rendered, about 20 minutes.\nIncrease the oven temperature to 425 degrees F.\nBrush the meatloaves with the remaining glaze. Continue to bake until the meatloaves are cooked through, the bacon is crisp and the glaze is shiny, 15 to 20 minutes more. Remove to a platter or plates to serve, leaving the drippings behind. (Save drippings for the Cheesy Mashed Potatoes & Gravy.)\n", + "wine_type": "[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" + }, + { + "recipe": "Cheese-Stuffed Dates with Prosciutto\n1/4 cup (2 ounces) goat cheese, at room temperature\n1/4 cup (2 ounces) mascarpone cheese, a room temperature\n1/4 cup finely chopped fresh basil leaves\nKosher salt and freshly ground black pepper\n16 Medjool dates (12 ounces), pitted\n8 thin slices prosciutto, halved lengthwise\nInstructions:\nIn a small bowl, mix together the cheeses and basil and season with salt and pepper, to taste.\nGently pull the dates apart and stuff with about 1/2 teaspoon of the cheese mixture. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick.\nArrange the stuffed dates on a platter and serve.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rosé]" + }, + { + "recipe": "Crab Meat Enchiladas\n3 1/2 oz. jack cheese (shredded)\n1/2 cup of Mexican cream\n(if not available, sour cream with some heavy cream added may be used)\n12 corn tortillas (or flour if desired)\n3 1/2 oz. cheddar cheese (shredded)\n1/2 cup of onion (1/4 inch dice)\n3 tablespoons cilantro (chop)\nGuacamole:\n1/4 cup of onion (chop 1/4 inch dice)\n1/2 cup of tomatoes (chopped 1/4 inch dice)\n2 whole large avocados (pitted and mashed)\n1/2 cup of HERDEZ(R) salsa verde\n1 1/2 tablespoons lime juice\n1 1/2 cups Shredded crab or imitation crab\n4 oz of dried red peppers\n3 cups of water\n1 1/2 teaspoon of salt\n2 cloves of garlic\n2 cups HERDEZ® Salsa Casera medium\n4 Tablespoons of grapeseed oil\nInstructions:\nPreheat oven to 350 degrees F. Heat water on stove at medium temperature, add red peppers. Boil until peppers soften (about 7-10 minutes). While red peppers soften, chop onion, cilantro and mix together. Mix the two cheeses together in a bowl. When red peppers soften, transfer them into blender. Add 2 cups of the same boiled water, salt, and garlic to blender. Blend for 2-3 minutes. Using a bowl and a strainer, strain this mixture to remove seeds and remaining skin. Add 1 cup of HERDEZ® Salsa Casera to mixture. Mix well. Add grapeseed oil to skillet and heat. Soften tortillas in grapeseed oil for 10-20 sec. Set on paper towel until all tortillas are done. Dip tortillas into red sauce and lay on flat surface, add crab and roll. Place rolled tortillas into a 9 x 13 pan. Use remaining red sauce to cover rolled tortillas. Pour 1/2 cup of remaining HERDEZ® salsa over mixture. Sprinkle cheese over the salsa. Pour remaining 1/2 cups of HERDEZ® salsa over cheese. Bake for 25-30 minutes. Remove from oven. Sprinkle the onion and cilantro mixture over the cheese. Drizzle the Mexican cream over mixture. Serves 4\nGuacamole:\nMix together mashed avocado, diced onions, diced tomatoes, lime juice and HERDEZ® Salsa Verde. Serve.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]\n\n" + }, + { + "recipe": "Rum-Lime Punch\n1/2 cup simple syrup (equal amounts of sugar and water boiled until sugar dissolves)\n1 cup dark rum\n3/4 cup fresh lime juice\n5 tablespoons grenadine\n1/4 teaspoon bitters\nPinch ground nutmeg\nIce cubes\nLime slices\nInstructions:\nMix all punch ingredients together. Serve over ice, garnish with lime slice.\n", + "wine_type": "[Rum, Grenadine]" + }, + { + "recipe": "Almost-Famous Breadsticks\n1 package active dry yeast\n4 1/4 cups all-purpose flour, plus more for dusting\n2 tablespoons unsalted butter, softened\n2 tablespoons sugar\n1 tablespoon fine salt\n3 tablespoons unsalted butter, melted\n1/2 teaspoon kosher salt\n1/8 to 1/4 teaspoon garlic powder\nPinch of dried oregano\nInstructions:\nMake the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.\nKnead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.\nPreheat the oven to 400 degrees F. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" + }, + { + "recipe": "Sauteed Quail Salad\n2 egg yolks*\n1 cup white wine\n2 bunches cilantro, blanched\n4 to 5 cloves garlic, minced\n1/4 rice wine vinegar\n4 scallions, minced\n2 teaspoons sugar\nSalt and pepper\n1 1/2 cups extra-virgin olive oil\n3 cloves garlic, minced\n2 tablespoons chopped thyme\n1/2 cup balsamic vinegar\n1/4 cup white wine\nSalt and pepper\n4 quails\n2 tablespoons butter\n2 tablespoons oil\n1 head romaine lettuce, cleaned and cut into bite-sized pieces\n2 handfuls spring mix\n1 tomato, diced\n1 onion, julienned\n1 tablespoon chopped cilantro leaves\n4 to 5 scallions, sliced, for garnish\nInstructions:\nTo make dressing, combine all ingredients in a blender, except for the oil. Blend until well combined. With the blender on low speed, drizzle 1 1/2 cups extra-virgin olive oil into blender. Chill.\nCombine all of the quail marinade ingredients except oil and butter. Add the quail and marinate for at least 3 hours in the refrigerator. Remove the quail from the marinade and saute in olive oil and butter. Cook for 2 to 4 minutes on each side. They will turn a golden dark oak color.\nCombine the lettuce, spring mix, tomato, onion, and cilantro in a large bowl. Dress the salad with dressing. Divide salad onto 4 salad plates. Cut the quail in 1/2 and place at the base of the salad. Garnish with chives or scallions and serve.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" + }, + { + "recipe": "Tray Baked Pork Chops with Herbey Potatoes, Parsnips and Pears\n4 medium to large parsnips\n1 1/2 pounds potatoes, scrubbed and sliced\n4 pears, firm\nExtra virgin olive oil\nHandful fresh thyme\n8 to 10 cloves garlic, skins left on\nSalt and freshly ground black pepper\n1 lemon, zested\n4 pork chops\nInstructions:\nPreheat the oven to 425 degrees F. Place a large tray in the oven to heat while you prepare your vegetables. Wash and slice the parsnips into quarters lengthwise then slice the scrubbed potatoes into 1/2-inch thick pieces and wash and slice into quarters lengthwise and add to the roasting tray. Dry them with kitchen paper, then place the parsnips, pears, and potatoes in a bowl and coat lightly with olive oil. Add some chopped or pounded thyme, all the garlic cloves, salt and pepper. Then place in the hot tray to cook in the oven for 5 minutes.\nWhile the vegetables are in the oven, rub some thyme, lemon zest and seasoning onto the chops. Then place them in the tray with the parsnips and potatoes and add the pears. Cook for around 30 minutes until the meat is tender and the vegetables are golden.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" + }, + { + "recipe": "Egg Creams\n2 1/2 ounces whole milk\n8 ounces seltzer\n1-ounce chocolate syrup (recommended: Fox's U-Bet)\nInstructions:\nThe milk needs to be very cold so place it in the freezer to chill about 15 minutes before using.\nDrizzle the chocolate syrup into a glass. Pour the milk into the glass and fill with seltzer. A siphon bottle for dispensing seltzer works best. If a siphon bottle is not available, add seltzer to milk while stirring with a long narrow spoon rapidly, slowing as the glass fills. This action to the seltzer will create the foam \\head\\ you need for a great egg cream.\nChefs Note: The glass is a KEY part to the \\ideal\\ Egg Cream. Utilize a SODA glass (like a Coca-Cola glass) that is narrow on the bottom and flares out on the top.\n", + "wine_type": "[Chardonnay, Riesling, Pinot Grigio, Prosecco]" + }, + { + "recipe": "Jan Birnbaum's New Orleans-Style Babyback Beer Ribs\n4 tablespoons kosher salt\n2 tablespoons paprika\n2 tablespoons chili powder\n1 tablespoon toasted and ground cumin\n1 tablespoon toasted and ground coriander\n1/2 teaspoon ground cinnamon\n1 teaspoon grated lime zest\n1 tablespoon crumbled achiote\n3 racks baby back pork ribs (about 5 pounds)\n1 quart chicken stock\n64 ounces beer\n3 bay leaves\n1/4 cup extra-virgin olive oil\n4 poblano chiles, seeded and chopped\n3 medium onions, roughly cut\n2 tablespoons minced garlic\n3 carrots, roughly chopped\n2 sliced and seeded jalapeno chile peppers\nTwo 20-ounce cans Roma tomatoes\n3/4 cups molasses\n1 cup honey\nOne 2-ounce can chipotle chiles in adobo sauce\n1 orange, peeled with pith removed\nSalt and freshly ground black pepper\n3/4 cup red wine vinegar\n3/4 cup lime juice\nInstructions:\nSpice Rub Mix: Mix together all ingredients.\nRibs: Preheat gas grill on low for 1/2 hour. If using charcoal, let the coals burn to embers, also about 1/2 hour after lighting.\nCut the rib racks in half horizontally along the bone. Season the ribs with a 1/2 of the spice rub mix. In a large roasting pan, add chicken stock, beer, and the bay leaves. Lower the ribs into the liquid. Bring up to a simmer and poach the ribs for 15 minutes.\nTake the ribs out of the liquid and season them with the other 1/2 of the spice rub on both sides. While re-spicing the ribs, bring the liquid up to a boil over low heat to reduce.\nTake the ribs outside to the grill. The coals should be at the ember stage. Gas grills stay on low. Place ribs on the grill and cover to smoke for 2 hours. While ribs are cooking, the sauce can be finished.\nAdd the olive oil to a large, preheated saute pan. Add the poblanos and onions, and saute for 5 or 6 minutes, until caramelized. Add the garlic, carrots, and jalapenos and saute another 3 minutes. Add the Roma tomatoes and let it simmer 20 minutes. Add the molasses, honey, and chipotle with adobo sauce. Add the orange, then salt and pepper. When the initial braising liquid has reduced by half, add this to the sauce mixture. Let everything simmer for 20 minutes, or pop in a preheated 350 degrees F oven for 20 minutes.\nBlend sauce mixture in a blender or food processor until smooth. Stir in red wine vinegar and lime juice.\nBring sauce to grill and brush on ribs for the last half hour of grilling.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" + }, + { + "recipe": "Warm Filet Mignon with Sesame Mayonnaise\n2 star anise or 1/4 teaspoon five spice powder\n1/4 cup soy sauce\n1 clove garlic, minced\n2 tablespoons brown sugar\n2 tablespoons rice vinegar\n2 pounds, (net weight) filet mignon trimmed of all fat and tied\n1 tablespoon prepared Dijon mustard\n3/4 cup mayonnaise\n2 to 3 tablespoons toasted sesame oil\n1 bunch watercress, stems removed\n1/4 cup snipped fresh chives\nSalt, pepper and crushed red pepper\nInstructions:\nPlace star anise, soy sauce, garlic, sugar and rice vinegar in a small skillet. Bring to a boil, reduce heat and simmer for a minute or until only 1/4 cup remains. Strain out star anise and reserve. If you are using five spice powder instead of star anise, add it to the liquid now. Let it cool while you boil the beef. Bring 3 quarts water to a boil. Add beef and boil for 15 to 18 minutes. (depending if you like it very rare or just rare.) Remove the beef from water and let stand at room temperature for 15 minutes while you finish mayonnaise. Mix cooled reduced star anise liquid with mustard and mayonnaise. Add sesame oil to taste, 1/2 teaspoon salt and crushed red pepper. Thin mayonnaise with just a teaspoonful of water to make it spreadable.\nWhen the beef is cool, slice it vertically, with the grain, into 1/2-inch wide slices. Then slice the long slices, across the grain into 3-inch long by 1/2-inch wide strips. Spread some mayonnaise on a dinner plate. Center a clump of watercress in the center of your plate. Surround watercress with a wreath of beef slices and sprinkle meat with coarse salt, freshly ground black pepper and chives. Drizzle more mayonnaise on beef edges if you wish (or for a more professional look, transfer mayonnaise to squirt bottle to drizzle over beef edges)\n", + "wine_type": "[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]\n\n" + }, + { + "recipe": "Roast Coriander Breast of Duck with Roast Parsnip and Sweet Potato Sauce\n5 large sweet potatoes\n1 tablespoon fresh ginger, chopped\n1/2 teaspoon chopped Thai chili\n2 tablespoons toasted coriander seeds, crushed\n4 skinless, boneless duck breast, approximately 5 to 7 ounces each\n2 medium skin-on parsnips poached for 15 minutes\n1 tablespoon grapeseed oil\nSalt and pepper to taste\n4 sprigs baby pea shoots\nInstructions:\nCut each potato into 6 long wedges. Save 4 wedges. Juice the remaining wedges in an electric vegetable juicer, and pour the juice through a fine mesh strainer. This will yield approximately 4 cups. Allow the juice to stand for 2 hours. A layer of white starch will form at the bottom of the juice. Pour the juice off the starch into a medium saucepot. Place over a medium flame and reduce to one cup or until the sauce naturally thickens. Remove from the fire and stir in the ginger and Thai chili pepper. Stir until the sauce tastes spicy enough and strain immediately. Split each poached parsnip in half lengthwise and rub with a small amount of grapeseed oil. Rub the 4 reserved sweet potato wedges with grapeseed oil. Season the parsnip and potato with salt and pepper. Bake on a cookie sheet in a pre-heated 400 degree oven until browned and cooked through (approximately 15 minutes). Heat a large saute pan over a medium heat. Season each duck breast with salt and pepper. Press one side of the duck breast into the coriander seeds. Wipe the saute pan with a towel that has been dipped into grapeseed oil. Add the duck breasts, seed side down. Saute until the coriander browns. Turn the duck breast over and transfer the pan to a 375 degree oven for 3 to 5 minutes. Remove the breasts and allow them to rest 2 to 4 minutes. Set a piece of parsnip and wedge of sweet potato on each plate. Slice each duck breast into 1/4-inch slices and arrange against the vegetables. Spoon sauce onto each plate and garnish with pea shoots.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Riesling, Tempranillo]" + }, + { + "recipe": "Holiday Cheese Ball Wreath\n1 pound cream cheese, at room temperature\n2 cups shredded firm cheese, such as Cheddar, pepper Jack or Colby\n2 teaspoons Worcestershire sauce\nKosher salt and freshly ground black pepper\n1/2 cup pickled piquante peppers, such as Peppadews, finely chopped\n1/2 cup fresh parsley leaves, finely chopped\n1/4 cup finely chopped fresh chives\nCrackers, sliced bread or crudites, for serving\nInstructions:\nLine the inside of a 6-cup Bundt pan with plastic wrap. Process the cream cheese, shredded cheese, Worcestershire sauce, 1/2 teaspoon salt and few grinds of pepper in a food processor until smooth. Empty the mixture into a medium bowl, and fold in all but 2 tablespoons of the chopped peppers.\nSpoon the cheese mixture into the prepared Bundt pan; pack it in, spread into an even layer and cover (or simply form the cheese mixture into a ball and wrap tightly with plastic wrap). Refrigerate until chilled, at least 1 hour up to 2 days.\nUncover and invert the cheese mold (or unwrap and transfer the ball) onto a serving platter. Sprinkle with the chives and parsley to completely coat the wreath, and garnish with the reserved 2 tablespoons peppers. Serve with crackers, sliced bread or crudites.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" + }, + { + "recipe": "Spanish Chicken and Pasta\n8 ounces angel hair pasta, broken into 2-inch pieces, or fideos\n1 15-ounce can fire-roasted diced tomatoes\n2 1/4 cups low-sodium chicken broth\nKosher salt and freshly ground pepper\n1 1/2 pounds skinless, boneless chicken breasts\n3 tablespoons extra-virgin olive oil\n1/2 onion, chopped\n1 poblano chile pepper, chopped\n2 cloves garlic, minced\n1/4 teaspoon ground cumin\n2 tablespoons chopped fresh parsley\n2 tablespoons crumbled queso fresco cheese\nInstructions:\nHeat a large skillet over high heat. Add the pasta and cook, stirring, until toasted, 5 to 6 minutes. Remove from the heat, then add the tomatoes, chicken broth, 1 teaspoon salt and a few grinds of pepper; set aside.\nSeason the chicken generously with salt and pepper. Heat 2 tablespoons olive oil in another large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 5 minutes; remove to a plate. Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Add the onion, poblano, garlic and cumin; cook, scraping up any browned bits, until the vegetables are tender, 6 to 8 minutes. Season with salt and pepper.\nAdd the pasta mixture to the skillet with the vegetables and bring to a boil. Nestle the chicken in the pasta; cover, reduce the heat to low and cook until the chicken is cooked through, about 12 minutes. Remove the chicken to a cutting board to rest, then continue to simmer the mixture until most of the liquid is absorbed, about 3 minutes.\nSlice the chicken. Divide the pasta among plates and top with the chicken, parsley and queso fresco.\n", + "wine_type": "[Rioja, Tempranillo, Garnacha, Barbera]" + }, + { + "recipe": "Kugel with Apricot Nectar\n4 tablespoons margarine or unsalted butter, plus more for the baking dish\nKosher salt\n1 pound wide egg noodles\n1 8-ounce package cream cheese, at room temperature\n2 cups apricot nectar\n1/2 cup sugar\n6 large eggs\n2 cups milk\n3 cups cornflakes, crushed\n6 tablespoons margarine or unsalted butter, melted\n1/4 cup sugar\nInstructions:\nPreheat the oven to 350 degrees F. Make the kugel: Brush a 4-quart shallow baking dish with margarine. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain well, then transfer to the prepared baking dish. Add the margarine and stir to melt and coat the noodles.\nBeat the cream cheese and 2 tablespoons apricot nectar in a large bowl with a mixer on medium speed until smooth. Add the sugar, then the eggs, one at a time, beating well after each addition. Add the milk and the remaining apricot nectar; beat until smooth and creamy. Pour the mixture over the noodles; stir to coat.\nMake the topping: Combine the cornflakes, melted margarine and sugar in a medium bowl. Sprinkle on top of the noodle mixture and bake until just set in the center, about 1 hour. (If the topping is golden but the kugel is not yet set, turn off the oven and keep the kugel inside up to 20 more minutes.) Let cool 20 to 30 minutes before serving.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]\n\n" + }, + { + "recipe": "Snickerdoodle Cookie Dough\n1 cup all-purpose flour\n1/2 teaspoon ground cinnamon\n1/4 teaspoon baking soda\n1/4 teaspoon fine salt\n1/3 cup packed light brown sugar\n1/3 cup granulated sugar\n6 tablespoons unsalted butter, at room temperature\n2 tablespoons plain yogurt\nInstructions:\nMicrowave the flour in a microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 F. Sift into a medium bowl, then whisk in the cinnamon, baking soda and salt (see Cook's Note).\nBeat the brown sugar, granulated sugar, butter and yogurt with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. Turn off the beaters and use your hands to help combine if needed. Refrigerate in an airtight container for up to 5 days.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]" + }, + { + "recipe": "Riesling Sangria with Mango and Nectarine\n1 bottle cold sweet Riesling\n2 cups mango nectar \n1/2 cup peach eau de vie \n1 lime, halved and thinly sliced \n1 ripe nectarine, halved pitted and thinly sliced \n1 orange, halved and thinly sliced \n1 bottle or can club soda \nInstructions:\nStir together the Riesling, mango nectar, eau de vie, limes, nectarines and oranges in a pitcher. Cover and refrigerate for at least 2 hours and up to 24 hours.\nServe over ice in white wine glasses and top with a splash of club soda.\n", + "wine_type": "[Riesling, Moscato, Vinho Verde]" + }, + { + "recipe": "Crystal Ball Cocktail\n2 ice balls\n2 cups white cranberry juice\n4 shots green apple vodka (recommended: Smirnoff)\n1 shot cinnamon schnapps\n2 silicone ice ball molds (available at www.muji.com)\nInstructions:\nMake 2 ice balls using the ice mold according manufacturer's instructions. Alternatively, use ice cubes.\nCombine the cranberry juice, vodka, and schnapps together in a pitcher. Put the ice balls into 2 martini glasses and evenly divide the cocktail between the 2 glasses.\n", + "wine_type": "[Sparkling wine, Moscato, Prosecco]" + }, + { + "recipe": "Lavender Honey-Glazed Roast Duck\n1 female Muscovy duck, about 3 1/2 pounds, giblets, excess fat, and 2 wing joints removed, skin pricked, patted dry\nSalt and freshly ground pepper to taste\n1/2 cup nicoise (oil-cured black) olives\n2 tablespoons dried lavender\n2 tablespoons olive oil\n4 tablespoons lavender honey\nInstructions:\nPreheat oven to 350 degrees. Season duck inside and out with salt and pepper. Put olives and lavender inside duck and truss or close with a skewer. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot. Add duck and saute on all sides until skin is golden brown. Transfer to a rack in a roasting pan. Mix 2 tablespoons of the honey with the remaining 1 tablespoon olive oil. Brush over duck and roast until juices run clear when duck is pricked deep in thigh about 45 minutes. About halfway through the roasting time, combine 1 tablespoon of pan drippings with the remaining 2 tablespoons of honey, and brush over duck. When duck is cooked, remove it from oven and let rest to 15 minutes in a warm place before carving and serving.;\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Chunky Cheese Potato Soup and Wilted Spinach Salad\n1/2 pound bacon\n1/2 white onion, diced\n4 russet potatoes, chopped\n4 cups heavy cream\nSalt and pepper\n2 cups grated cheddar cheese\n1 teaspoon all-purpose flour\n3 large rolls, split\nWilted Spinach Salad, recipe follows\n5 slices bacon\n3 tablespoons red wine vinegar\n1 tablespoon sugar\n1 bunch fresh spinach, washed, stems removed\n1 tomato, chopped\nInstructions:\nIn a large pot, cook the bacon until it is browned and crispy. Remove the bacon strips and crumble, leaving the drippings in the pot.\nCook the onion and potatoes in the bacon drippings until they are tender, approximately 15 minutes. Stir in the cream, salt, and pepper. Dredge the cheese in flour and slowly add the cheese to the pot until it is melted. Add the crumbled bacon to the pot and stir everything together until it reaches your desired consistency.\nServe in a hollowed out bread roll.\nIn a medium sized pan, cook the bacon until it is browned and crispy. Remove the bacon strips from the pan, leaving only the drippings. Slowly add the vinegar to the pan, whisking constantly. Whisk in the sugar. Put the spinach into the pan and toss the leaves with the dressing until they wilt slightly. Remove the salad from the pan and garnish with chopped tomatoes and crumbled bacon.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Strawberries and Spiced Honey\n1 cup wildflower honey (whatever is native to your region)\n1 teaspoon chipotle chile powder (cayenne can be substituted)\n1 teaspoon fresh lemon juice\nCrushed ice\n6 cups washed, ripe whole strawberries\nInstructions:\nCombine the honey with the chipotle chile powder and the lemon juice. Allow to sit at room temperature for 30 minutes. Spoon the honey into small ramekins and place each ramekin in the center of a large shallow wide-rimmed soup bowl. Arrange crushed ice around the ramekins. Place the strawberries on the ice and serve.\n", + "wine_type": "[Riesling, Moscato, Vinho Verde, Cava]" + }, + { + "recipe": "Potato and Sauerkraut Soup with Kielbasa\n3 tablespoons unsalted butter \n14 ounces kielbasa, diced\n1 onion, diced\n2 stalks celery, diced, plus 1/4 cup celery leaves, roughly chopped\n1 1/4 pounds russet potatoes, peeled and diced\n1 1/2 teaspoons caraway seeds\n1 14.5-ounce can sauerkraut, drained and rinsed \nKosher salt and freshly ground pepper\n1/2 cup heavy cream\n2 tablespoons spicy brown mustard\n1/4 cup fresh dill, roughly chopped\nInstructions:\nMelt the butter in a large wide pot or Dutch oven over medium heat. Add the kielbasa and cook, stirring occasionally, until golden and crisp, 3 to 5 minutes. Remove with a slotted spoon to a plate, leaving the drippings in the pot.\nAdd the onion, diced celery and potatoes to the pot and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are softened, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to 2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil. Uncover, reduce the heat to a rapid simmer and cook until the potatoes are tender, 15 to 20 minutes.\nStir together the heavy cream and mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium low and whisk the heavy cream mixture into the soup. Return the kielbasa to the pot. Increase the heat to medium and simmer until thickened slightly, 3 to 5 minutes. Season with salt and pepper.\nDivide the soup among bowls. Top with the chopped celery leaves and dill.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]\n\n" + }, + { + "recipe": "Neely's Steak Fajitas\n1/2 cup olive oil\n4 tablespoons tequila\n4 tablespoons fresh lime juice\n1 tablespoon lime zest\n4 large garlic cloves, smashed\n1 jalapeno, chopped\n2 tablespoons honey\n1 teaspoon ground cumin\nSalt and freshly ground black pepper\n1 (1 1/2 pound) skirt steak, cut in 1/2\n2 tablespoons olive oil\n1 poblano pepper, sliced\n1 red bell pepper, sliced\n1 large onion, sliced\n18 flour tortillas\nFresh sprigs cleaned cilantro, for garnish\nLime wedges, for garnish\nSour cream, for garnish\nSalsa verde, optional garnish\nInstructions:\nMix all the marinade ingredients together in a large resealable plastic bag. Add the steaks and refrigerate for 1 to 4 hours.\nHeat a cast iron griddle over medium-high heat. Remove the steaks from the marinade and wipe off the excess. Cook the steaks for 3 minutes per side for medium-rare. Remove from griddle to a cutting board and tent with foil. Let rest while you cook the peppers.\nHeat a large cast iron skillet over medium-high heat and add the olive oil. Add the poblano, red bell pepper, and onion and saute until tender and softened. Season with salt and pepper, to taste. Remove to a bowl.\nWipe out the cast iron skillet. Toast the tortillas, until warm and slightly puffy. Remove and wrap in a clean kitchen towel to stay warm.\nCut the steak across the grain into thin 1/2-inch strips. Arrange on a large platter with the vegetables, cilantro, lime wedges, sour cream and a small bowl of salsa verde, if desired.\n", + "wine_type": "[Malbec, Tempranillo, Garnacha, Zinfandel]" + }, + { + "recipe": "Double Chocolate Peppermint Cookies\n12 chocolate covered mint candies, such as miniature York Peppermint Patties\nOne 17.5-ounce double chocolate cookie baking mix \nInstructions:\nUnwrap the chocolate mints, place on a plate and freeze for 1 hour.\nPreheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.\nPrepare the cookie mix according to package instructions and chill in the fridge, about 10 minutes. Slightly dampen hands with cool water and wrap each chocolate mint in a heaping tablespoon of cookie dough, topping with enough dough to cover completely. Shape into a disc. Place 6 cookies on each baking sheet spaced about 2 1/2 inches apart, and chill in the freezer for 15 minutes.\nBake the cookies until the edges are crispy and centers look soft, about 20 minutes. Allow the cookies to cool on the baking sheet for 2 minutes before moving to a plate, then serve immediately.\n", + "wine_type": "[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" + }, + { + "recipe": "Spinach and Goat Cheese Crostini\n4 tablespoons extra-virgin olive oil\nEighteen 1/2-inch-thick slices baguette\nKosher salt and freshly ground black pepper\n2 cloves garlic, 1 whole and 1 finely chopped\n2 tablespoons pine nuts\nPinch crushed red pepper flakes, plus more for garnish (optional)\n8 ounces spinach, hard stems removed\n1/2 teaspoon freshly grated lemon zest\n3 ounces fresh goat cheese, crumbled\nInstructions:\nPreheat the oven to 400 degrees F.\nUse 2 tablespoons of the oil to brush both sides of the bread slices. Arrange on a baking sheet and sprinkle lightly with salt and pepper. Bake until golden, flipping halfway through, about 7 minutes. While the toasts are hot, rub both sides with the whole garlic clove and return the bread to the baking sheet.\nToast the pine nuts in a large skillet over medium heat, swirling, until lightly golden, about 3 minutes. Transfer to a medium bowl. Add the remaining 2 tablespoons olive, minced garlic and red pepper flakes to the skillet and cook, over medium heat and stirring frequently, until the garlic is soft, about 1 minute. Add the spinach, in batches, sprinkling with salt after each new addition, until wilted and tender. Transfer to the bowl with the pine nuts, add the lemon zest and toss well. Drain the mixture in a colander and then roughly chop it.\nDivide the spinach mixture among the toasts and top each with some crumbled goat cheese. Bake just until cheese starts to melt, 3 to 5 minutes. Sprinkle with more red pepper flakes if using and serve warm. \n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]\n\n" + }, + { + "recipe": "Tom Yum Seafood Soup\n1 chunk galangal\n1 stalk lemongrass \n1 tomato, plus more for garnish \nHandful fresh cilantro leaves, plus more for garnish \n4 scallops\n4 shrimp, peeled \n3 pieces squid \n2 fillets red snapper\n2 mussels \n10 kaffir lime leaves \n10 straw mushrooms \n6 to 10 red or green Thai chiles \n3 tablespoons fish sauce \n2 tablespoons lime juice \n1 tablespoon prik pao (Thai chili paste with soybean oil)\n1 teaspoon sugar \nInstructions:\nBring about 2 liters of water to a boil in a medium saucepan.\nPour another 2 liters of water into a separate pot and bring to a boil (for flash steaming the seafood).\nWhile waiting for the water to boil, chop up the galangal, lemongrass, tomato, cilantro, scallops, shrimp, squid, snapper and mussels.\nOnce the water in the first pot comes to boil, add the lime leaves, mushrooms, chiles, galangal and lemongrass and stir. Immediately after, add the fish sauce, lime juice, prik pao and sugar. Let the broth simmer.\nFlash-steam the seafood in the other pot for approximately 1 minute. Add the seafood to the main pot, stir and boil for about 5 minutes.\nLadle the soup into bowls and top with some tomato and cilantro.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Gewürztraminer]" + }, + { + "recipe": "Stewed Okra and Tomatoes\n2 cups okra, cut into 1/2-inch pieces\n2 large tomatoes, peeled and diced\n1 medium onion, diced\n4 tablespoons water\n2 tablespoons sugar\nInstructions:\nPlace all ingredients in a medium pot, cover, and bring to a boil. Lower heat and simmer, covered, for about 1 hour.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio]" + }, + { + "recipe": "Sea Bass in Artichoke Stew, and Tequila served with Ricotta Tortita\n1 cup miso paste\n1 cup water\n2 ounces honey\n1 tablespoon lime juice\nFour 8-ounce sea bass fillets\n3 ounces mashed potatoes\n8 ounces ricotta\n2 ounces butter, softened\n3 egg yolks\n1/2 teaspoon nutmeg\nSalt and pepper\n2 1/2 ounces flour\n3 ounces clarified butter\n4 tablespoons olive oil\n16 fresh artichoke hearts, sliced lengthwise\n4 carrots, sliced lengthwise\n10 shallots, peeled and julienned\n2 bay leaves\n1 sprig thyme\n1 Hoja Santa pepperleaf, chiffonaded (substitute 1 teaspoon fennel fronds or seeds and 5 black peppercorns, ground and mashed), plus 1 Hoja Santa pepperleaf, chiffonaded (substitute the leaves from 1 sprig tarragon), for garnish\n1/2 ounce white wine\n2 ounces water\n1 ounce heavy cream\n1 ounce butter\n1/2 ounce tequila\nSalt and pepper\n4 dried corn leaves\n4 fried tomato skins\n4 miniature corn\nInstructions:\nMix the miso paste with the water and add the honey and lime juice. Marinate the fish in the mixture for 12 hours, in the refrigerator.\nAbout an hour before cooking the fish, make the tortitas. In a large mixing bowl, and combine the potato, ricotta, softened butter, egg yolks, nutmeg, salt, and pepper. Slowly add the flour, 1 spoonful at a time, while mixing all of the ingredients until a dough is formed. Roll the dough out flat, and cut out circles using a 4-inch round cookie cutter. When you are ready to saute, heat a skillet and saute the circles some clarified butter until golden brown.\nPreheat the oven to 350 degrees F.\nIn a large pan heat the olive oil and saute the artichoke, carrots, shallots, bay leaves, thyme, and the pepperleaf. When tender, flambe with the tequila. Then add the white wine and cover with water. Simmer slowly until vegetables are almost cooked, about 15 minutes.\nAdd the fish into the pot on top of the artichokes, cover, and cook for 10 minutes in the oven. Once the fish has been cooked, drain the juice from the pan, into a small saucepan, and reduce by half. Keep the fish and vegetables warm. Add the cream to the reduced sauce, and reduce again until the mixture thickly coats the back of a spoon. Add the butter at the end.\nTo serve, place 1/4 of the pepperleaf chiffonade on the bottom of a plate. Add the artichoke stew in the center of a platter, add the fish on top, place a tortita on the side, and add the sauce around the plate. Garnish with the corn leaves, fried tomato skins, and miniature corn.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]\n\n" + }, + { + "recipe": "Creamy Mashed Potatoes\n2 pounds Yukon gold potatoes\n1/2 cup heavy cream\n4 ounces unsalted butter, cut into pieces\n1 teaspoon kosher salt\n1/4 teaspoon freshly ground black pepper\nInstructions:\nPeel the potatoes and cut into uniform 1/2-inch pieces. Place into a 4-quart saucepan and cover with cold water by at least 1-inch. Cover, set over high heat and bring to a boil. Once boiling, remove the lid, decrease the heat to maintain a simmer and cook until the potatoes can easily be crushed with a pair of tongs, approximately 15 to 20 minutes. Drain in a colander.\nPut the cream, butter, salt and pepper into the now empty 4-quart saucepan and place back over the heat until the butter has melted. Remove from the heat and set a food mill fitted with the smallest die, on top of the pot. Add 1 cup of potatoes at a time to the mill. Once all of the potatoes have passed through the mill, stir to combine. Taste and adjust the seasoning, if necessary. Serve immediately.\n", + "wine_type": "[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" + }, + { + "recipe": "Malasadas\n2 teaspoon dry active yeast\n1/4 cup warm water\n1 tablespoon sugar plus 1/3 cup sugar\n2/3 cup milk\n1 teaspoon vanilla extract\n4 eggs, well beaten\n1/2 cup unsalted butter, melted\n4 cups all-purpose flour\n1/2 teaspoon salt\n2 teaspoons freshly grated nutmeg\nVegetable oil, for frying\nCinnamon-sugar for coating (about 1/4 cup sugar mixed with cinnamon to taste)\nInstructions:\nIn a medium bowl, combine the yeast with 1/4 cup lukewarm water and 1 tablespoon of sugar. Mix until the yeast dissolves then set aside for 5 minutes. Stir in the milk, vanilla, eggs, and butter and reserve.\nIn a large bowl, mix the flour with 11/3 cup sugar, salt, and nutmeg. Make a well in the center of the dry ingredients. Pour the yeast and milk mixture into the well. Mix the wet ingredients into the dry, forming a soft, smooth dough. Cover the dough with a clean towel and set aside to rise in a warm place until dough doubles in size, about 1 hour.\nPunch the dough down, then with oiled fingers, pinch off pieces about the size golf balls. Place the dough balls on greased baking sheets. Cover the malasadas with a clean towel and set aside to rise in a warm place for about 15 minutes.\nIn a heavy, high-sided pot, heat a bout 2 inches of oil over medium-high until the oil reaches 325 degrees F. Working in small batches, fry the malasadas until they are uniformly golden brown, 7 to 10 minutes per batch. Drain the malasadas on a plate lined with paper towels just until they are cool enough to handle then roll them in cinnamon sugar and serve.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Roll and Cut Cookies\n2 cups salted butter\n2 cups granulated sugar\n2 large eggs\n4 tablespoons whipping cream (or whole milk)\n4 teaspoons pure vanilla extract\n2 teaspoons almond extract\n6 cups unsifted all-purpose flour\n1 tablespoon baking powder\nInstructions:\nCombine butter and sugar. Do not take this mixture to a \\light cream.\\ Think \\incorporate\\ ? not \\cream.\\ Just make sure the mixture is smooth ? no butter lumps.\nIn a small bowl mix egg, milk/cream, and extracts. Add this mixture all at once to the butter and sugar. Mix just until the egg is broken. The mixture will \\curdle\\ but that's not a problem.\nIn another small bowl, mix the flour and baking powder. Add these dry ingredients to the liquid ingredients in the mixing bowl. Process to form dough.\nPreheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. It's just that simple! The beauty of this dough is that it does not need to chill before using it. Simply flour a work surface. Knead the dough a few times to smooth it out and with a rolling pin, roll dough. Cut into desired shapes. The dough scraps can be used several times. Bake for 8 to 10 minutes, or until golden brown. Cool on a wire rack.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Turkey Roulade\n1 stick (8 tablespoons) salted butter, softened\n2 stalks celery, diced \n1 small head fennel, diced \n1 medium onion, diced \n8 ounces sweet pork sausage \n3 tablespoons chopped fresh parsley \n2 teaspoons chopped fresh rosemary \nKosher salt and freshly ground black pepper \nBrandy, for deglazing\n2 1/2 cups seasoned dry stuffing mix \n1 cup low-sodium chicken stock \n1 large egg \n1 boneless skin-on whole turkey breast (approximately 5 pounds), butterflied and flattened \n1/4 cup all-purpose flour\n1 1/2 cups low-sodium chicken stock\n1/2 cup brandy \nKosher salt and freshly ground black pepper\nInstructions:\nFor the roulade: Preheat the oven to 425 degrees F. Position a rack in a roasting pan.\nMelt 4 tablespoons of the butter in a large skillet over medium heat. Add the celery, fennel and onions and cook, stirring often, until softened, about 5 minutes. Add the sausage and cook until browned through, 7 to 10 minutes. Stir in the parsley and rosemary and cook for about 1 minute. Season with salt and pepper. Deglaze the skillet with a splash of brandy, scraping up any brown bits from the bottom.\nCombine the sausage/veggie mix, stuffing mix, chicken stock and egg in a large bowl and stir together. Lay the turkey breast flat and season with salt and pepper. Spread the stuffing mixture in an even layer, then tightly roll the turkey breast. Tie the roll with kitchen twine--approximately 4 to 6 ties evenly spaced\nRub the remaining 4 tablespoons softened butter all over the surface, sprinkle with salt and pepper and put on the rack in the roasting pan. Roast for 30 minutes, then decrease the oven temperature to 350 degrees F and continue roasting until the skin is golden brown and crispy and a meat thermometer inserted into the center of the roulade reaches 155 degrees F, another 1 hour to 1 hour 15 minutes. Remove to a cutting board, cover with foil and let rest while you make the gravy.\nFor the gravy: Set the roasting pan over a burner over medium heat. Whisk the flour into the drippings to form a paste and cook, stirring constantly, until the roux is golden brown, about 3 minutes. Add the chicken stock, turn off the heat and add the brandy to the pan. Turn the heat back on and cook, whisking constantly, until the gravy thickens, 5 to 7 minutes. Season with salt and pepper.\nSlice and serve with the gravy!\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Maduros\nI red onion, thinly sliced into rings\n1/2 cup fresh lime juice\nOlive oil\n2 large ripe plantains, sliced on a bias\nInstructions:\nMarinate the onion in the lime juice and set aside.\nIn a frying pan heat up olive oil to a very high temperature, then fry the plantains until they become golden colored on both sides, making sure to turn them several times.\nArrange the fried plantains on a serving platter and top off with marinated onion.\n", + "wine_type": "[Viognier, Vermentino, Sauvignon Blanc, Albariño]" + }, + { + "recipe": "Sunny's Nunya Business Chinese Chicken Salad\n2 take-out packets (1 tablespoon plus 1 teaspoon) duck sauce\n2 take-out packets (1 tablespoon plus 1 teaspoon) mayonnaise \n1 take-out packet (2 teaspoons) soy sauce \n1 take-out packet (a pinch) red chile flakes, or to taste (get these from the pizza place!) \n1 spritz lemon juice (a great way to use wedges from tea) \n1 cup chopped (not shredded) cooked chicken breast (about 6 ounces)\n1/2 cup loosely packed pre-washed slaw mix (savoy and red cabbage, carrots, etc.) \n1/2 cup loosely packed pre-washed spring lettuce mix \n1 tiny box (1 heaping tablespoon) golden raisins \nInstructions:\nFor the dressing: In a medium container with a sealable lid, add the duck sauce, mayonnaise and soy sauce. Stir (coffee stirrer!) and season with red chile flakes and a spritz of lemon juice.\nFor the salad: Add the chicken, slaw mix, lettuce and raisins. Seal the container and shake vigorously for a few seconds until everything is coated. Eat!\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Office Doughnut Bread Pudding\n1 quart heavy cream\n2 cups milk \n1 cup sugar \n1 tablespoon vanilla extract \nPinch salt \n4 whole eggs plus 7 yolks \n8 stale doughnuts, flavor of your choosing\nButter, for greasing the ramekins \nFrozen Berry Goo, recipe follows\nOne 10-ounce bag frozen mixed berries, thawed\n1/2 cup cranberry juice \n1/4 cup sugar \n2 tablespoons cornstarch \n2 teaspoons almond extract \n1 teaspoon ground cinnamon \nPinch salt \nInstructions:\nPreheat the oven to 350 degrees F.\nCombine the heavy cream, milk, sugar, vanilla, salt, eggs and egg yolks in a large bowl. Whisk to combine.\nCut doughnuts into quarters, then soak in the mixture for 15 minutes.\nGrease six 6-inch ramekins with butter. Divide the filling among the ramekins, then place the ramekins in a 9-by-13-inch pan with warm water coming halfway up the sides of the ramekins. Cover with foil, then bake for 1 hour. Remove foil and bake uncovered for 15 more minutes. Serve with Frozen Berry Goo.\nCombine berries, juice, sugar, cornstarch, almond extract, cinnamon and salt in a saucepan over medium heat and cook until the berries break down and it becomes a drizzleable sauce, about 10 minutes.\n", + "wine_type": "[Chardonnay, Riesling, Moscato, Sparkling wine]\n\n" + }, + { + "recipe": "Risky Whiskey\n3 parts whisky\n1/4 part maple syrup\nSplash sweet vermouth\nSplash lime juice\nDash bitters\nIce cubes\nInstructions:\nCombine all ingredients in a pitcher filled with ice. Stir and strain into ice filled glasses.\n", + "wine_type": "[Bourbon, Rye, Scotch]" + }, + { + "recipe": "Tako Poke\n2 tablespoons sesame oil (1 tablespoon to brush on octopus and 1 tablespoon to mix in)\n3 to 4 pound octopus, debeaked\nSalt and freshly ground black pepper\n1 tablespoon soy sauce\n1 English cucumber, peeled and thinly sliced\n5 scallions, white and tender green parts only, sliced on the bias\n1 red chile, stem and seeds removed and thinly sliced\n1 tablespoon nori (from about 3 seaweed sheets used to wrap sushi, such as from a package of 10 yakinori), pulverized\nSalt, if needed\nInstructions:\nBrush 1 tablespoon of the oil on the octopus (reserving the rest), season with salt and pepper, and add to a pot with enough water to cover. Simmer until the octopus is cooked through, about 20 minutes.\nIn a medium bowl combine the remaining sesame oil with soy sauce, cucumber, scallions, chile, nori and salt.\nRemove octopus to a utility plate to drain and set aside until cool enough to handle. Remove the octopus head and legs, split in half, then slice and dice small.\nFold octopus into cucumber/scallion mixture.\nServe at room temperature as a salad.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Bourbon Bananas Foster\n2 under-ripe bananas, quartered\n2 tablespoons unsalted butter\n1/4 cup dark brown sugar\n1 tablespoon banana liqueur\n1/2 teaspoon freshly grated nutmeg\n1/4 cup bourbon\nInstructions:\nPut the bananas in a 10-inch heavy skillet with the butter, brown sugar, liqueur and nutmeg and set over high heat. Once the sugar starts to dissolve, begin spooning the sauce over the bananas, flipping them after 1 minute. Remove from the heat when the sauce begins to thicken and bubble. Carefully pour the bourbon into the pan and ignite with a long match or stick lighter. Continue to cook until the flames die out and the sauce coats the back of a spoon. Serve immediately with ice cream, waffles or crepes.\n", + "wine_type": "[Bourbon, Maple Syrup, Rum, Port]" + }, + { + "recipe": "Fieri Farfalle Salad\n3 cups sunchokes (about 1 1/2 pounds total)\n2 tablespoons olive oil\n1/2 teaspoon kosher salt\n1/2 teaspoon fresh cracked black pepper\n1/2 box mini farfalle pasta, cooked al dente to equal 4 cups cooked (8 ounces dry)\nRoasted Red Bell Pepper Pesto, recipe follows\n3/4 cup 1/2-inch diced mozzarella\n3/4 cup grape tomatoes, quartered\n1/4 cup kalamata olives, diced 1/4-inch\n1/4 cup green onions, white and light green parts, diced\n1/3 cup arugula leaves, loose pack, stems removed\n2 tablespoons grated Parmesan\n1 tablespoon kalamata olives, rough chop (about 5)\n1 tablespoon balsamic vinegar\n1/2 teaspoon fresh cracked black pepper\n1/2 teaspoon salt\n2 cloves garlic, rough chop\n1 roasted red bell pepper, rough chop (about 1/2)\n2 tablespoons olive oil\nInstructions:\nPreheat the oven to 425 degrees F.\nPeel and dice the sunchokes to 1/2-inch dice. (If you notice that the sunchokes are starting to oxidize and turn in color, cover them with water. When ready to roast them, strain and pat dry prior to tossing in salt and pepper.) Place in a small oven-safe roasting pan with 1 tablespoon olive oil, season with the salt and pepper and roast for 20 to 30 minutes, turning with a spatula after 15 minutes. Set aside to cool.\nCook the pasta according to package directions. Drain and toss well with the remaining 1 tablespoon olive oil. Cool to room temperature.\nAdd the pasta and the Roasted Red Bell Pepper Pesto to a large bowl and combine. Stir in the mozzarella, tomatoes, kalamata olives, green onions and the roasted sunchokes and serve.\nIn the bowl of a food processor fitted with the bottom blade, or in a blender, add the arugula, Parmesan, olives, vinegar, pepper, salt, garlic and roasted red bell peppers and process until combined well, 6 to 7 seconds. Slowly add in the olive oil and adjust the salt to taste. Refrigerate until ready to use.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Grüner Veltliner]\n\n" + }, + { + "recipe": "Infused Tequila\n1 serrano chile pepper, stemmed and seeded\n1 pineapple, peeled, cored and cut into 1-inch piece\n1 large sprig tarragon\n1 (750 ml) bottle Cuervo Tradicional Tequila\nInstructions:\nMix all ingredients in a freezer safe container and shake well. Place container in a cool, dark place for 48 to 60 hours then strain the tequila and freeze it for an additional 12 hours. Serve in shot glass or any other glass you like.\n", + "wine_type": "[Tequila]" + }, + { + "recipe": "West Virginia Style Hot Dog\n4 hot dogs\n4 hot dog buns \n1 cup Chili, recipe follows\n1 cup store-bought coleslaw\n1 tablespoon yellow mustard \n2 pounds lean ground beef\n1 medium yellow onion, grated \nOne 16-ounce can tomato sauce \nOne 12-ounce can tomato paste \n2 tablespoons chili powder \n2 tablespoons sugar \n1 1/2 teaspoons kosher salt \n1 teaspoon freshly ground black pepper \n1 teaspoon garlic salt \n2 bay leaves \n1 tablespoon white wine vinegar \nInstructions:\nGrill, steam or boil the hot dogs. In the meantime, heat the Chili until hot throughout. Place each hot dog in a bun, and top each with a generous amount of Chili, coleslaw and yellow mustard, and then serve.\nIn a stockpot or Dutch oven, combine the beef (do not brown first), onions, tomato sauce, paste, chili powder, sugar, salt, pepper, garlic salt and 2 cups water. Mix until combined, then add the bay leaves. Cover and simmer over medium-low heat for about 2 hours.\nStir in the vinegar and simmer another 30 minutes.\n", + "wine_type": "[Zinfandel, Syrah, Merlot, Tempranillo]" + }, + { + "recipe": "Everything-Spiced Shrimp, Broccoli and Potatoes\n1 1/4 pounds small red potatoes, quartered\nKosher salt\n4 cups small broccoli florets (about 9 ounces)\n6 ounces (heaping 2/3 cup) chive-onion cream cheese\nFreshly ground pepper\n1 1/4 pounds peeled and deveined large shrimp\n1 tablespoon extra-virgin olive oil\n2 tablespoons everything seasoning, plus more for topping\n2 tablespoons unsalted butter\n2 tablespoons chopped fresh chives\nInstructions:\nPut the potatoes in a large pot, cover with water by 2 inches and season generously with salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender when pierced with a knife, 12 to 15 minutes. Add the broccoli and cook until bright green and crisp-tender, about 1 more minute. Reserve 3 tablespoons cooking water, then drain the potatoes and broccoli.\nStir the cream cheese and reserved cooking water in a large bowl until smooth. Add the potatoes and broccoli and toss until evenly coated. Season with salt and pepper.\nToss the shrimp with the olive oil and everything seasoning in a medium bowl. Heat a large nonstick skillet over medium-high heat until very hot. Add the butter and let melt. Add the shrimp in a single layer and cook, turning halfway through, until browned, 3 to 4 minutes.\nStir the chives into the potato mixture. Divide the potato mixture and shrimp among plates. Sprinkle with more everything seasoning.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rosé]" + }, + { + "recipe": "Spicy Italian Meatballs\n1 pound ground beef\n1 pound ground pork \n3/4 cup panko breadcrumbs \n1/2 cup freshly grated Parmesan \n1/2 cup ricotta cheese \n1/4 cup fresh flat-leaf parsley, minced \n1/2 teaspoon crushed red pepper \n1/4 teaspoon salt \n3 cloves garlic, grated on a rasp grater\n2 whole eggs \nSplash of milk \nFreshly ground black pepper \n1/2 cup olive oil, for frying\n3 cloves garlic, minced\n1 onion, diced \nTwo 28-ounce cans tomato sauce \n1/4 cup fresh flat-leaf parsley, minced \n3 tablespoons tomato paste \n2 tablespoons sugar \n1/4 teaspoon salt \nCrushed red pepper, as needed\nFreshly ground black pepper \nInstructions:\nFor the meatballs: Combine the ground beef, pork, breadcrumbs, Parmesan, ricotta, parsley, crushed red pepper, salt, garlic, eggs, milk and black pepper in a bowl. Mash with your hands until thoroughly combined. Form into small balls and place on a baking sheet. Set in the fridge for 1 hour.\nHeat the oil in a large skillet over medium-high heat. Brown the meatballs in batches until nice and deep golden, then move them to a plate.\nFor the sauce: Into the same skillet, add the garlic and onions and cook for 2 to 3 minutes. Add the tomato sauce, parsley, tomato paste, sugar, salt, crushed red pepper and black pepper. Reduce the heat to medium low and cook for 15 to 20 minutes.\nAdd the meatballs back to the skillet and simmer another 15 minutes. Keep warm until serving.\nTransfer to a chafing dish and serve with frilly toothpicks.\n", + "wine_type": "[Barolo, Chianti, Dolcetto, Montepulciano]" + }, + { + "recipe": "Spidini's\n1 pound veal or beef (bottom round), cut into 2-ounce slices\n1/2 cup seasoned bread crumbs\nDried bay leaves, 1 for every 2 spidini's\n1 large onion, cut in rings\n1/2 cup extra-virgin olive oil\nSalt and pepper\nInstructions:\nPreheat oven to 350 degrees F.\nTake a 2-ounce piece of meat and dip in oil on both sides then press in bread crumbs to coat on both sides. Roll firmly and place in an oiled 2-inch deep casserole dish side by side with sides touching. When all are rolled, place one bay leaf and a half of a onion ring in between each rolled spidini. Place dish uncovered in the oven for 15 minutes. Remove from the oven and let sit. Cut spidini's into bite size portions discarding the bay leaves.\n", + "wine_type": "[Barolo, Barbaresco, Chianti Classico, Rioja]" + }, + { + "recipe": "Corn Dogs\n1 gallon peanut oil\n1 cup yellow cornmeal\n1 cup all-purpose flour\n2 teaspoons kosher salt\n1 teaspoon baking powder\n1/4 teaspoon baking soda\n1/2 teaspoon cayenne pepper\n2 tablespoons (approximately 1 large) jalapeno pepper, seeded and finely minced\n1 (8.5-ounce) can cream-style corn\n1/3 cup finely grated onion\n1 1/2 cups buttermilk\n4 tablespoons cornstarch, for dredging\n8 beef hot dogs\nInstructions:\nSpecial equipment: 8 sets chopsticks, not separated\nPour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.\nScatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.\nTransfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Loaded Cauliflower Casserole\n6 slices bacon, cut 1/2-inch thick\n2 medium heads cauliflower, cut into bite-size florets (3 to 4 pounds total)\nKosher salt and freshly ground black pepper\n6 ounces cream cheese, at room temperature\n2 cups shredded Cheddar \n4 scallions, white and light green parts only, thinly sliced\n2/3 cup sour cream\nInstructions:\nPreheat oven to 425 degrees F.\nCook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings. \nPut the cauliflower florets in a 3-quart casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast until the florets are soft and begin to brown, about 30 minutes. \nMeanwhile, mix together the cream cheese and 1 cup of the Cheddar in a medium bowl until well combined. Dollop over the cauliflower, then sprinkle with the remaining 1 cup Cheddar and bake until the cauliflower is tender when poked with a knife and the Cheddar is melted and bubbly, 5 to 7 minutes more. \nDollop the sour cream evenly over the casserole and sprinkle with the scallions and reserved bacon pieces.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Kitchen Sink Chili Mac\nCoarse salt\n2 cups uncooked elbow macaroni pasta \n1 tablespoon extra-virgin olive oil \n2 celery stalks, finely sliced \n1 carrot, finely chopped \n1 green bell pepper, diced \n1/2 cup diced red onion \n3 to 4 cloves garlic, minced \n1 pound lean grass-fed ground beef \n2 teaspoons ground cumin \n1 teaspoon chili powder \nTwo 14.5-ounce cans diced tomatoes (not drained)\nOne 8-ounce block mozzarella, shredded \nInstructions:\nPreheat the oven to 350 degrees F.\nBring a large pot of salted water to a boil. Cook the elbow macaroni until just shy of al dente, about 5 minutes.\nIn the meantime, heat the oil in a large skillet over medium-high heat, then add the celery, carrot, bell pepper and red onion. Season with a pinch of salt and saute until the veggies begin to get tender, about 5 minutes. Add the garlic and saute until fragrant, another 30 seconds.\nAdd the ground beef and brown it with the veggies, breaking it up with a wooden spoon. Season with the cumin, chili powder and a pinch of salt; toss the beef and veggies around in the skillet another minute or two. Add the diced tomatoes and stir into the mix. Transfer the mostly-cooked elbow macaroni to the skillet and stir to combine.\nTransfer the chili mac to any casserole dish you want! Sprinkle with the mozzarella and bake, uncovered, until the cheese is browned and bubbly, 30 to 40 minutes.\n", + "wine_type": "[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]\n\n" + }, + { + "recipe": "Leftover Turkey Chili\n2 tablespoons vegetable oil\n1 medium onion, diced\n1 green bell pepper, diced\n1 small jalapeno, seeded and minced\n2 cloves garlic, chopped\n1/4 cup chili powder\n1 tablespoon ground cumin\n1 tablespoon dried oregano\nKosher salt and freshly ground black pepper\n3 to 4 cups leftover roasted turkey meat, white and dark combined, chopped or pulled into 3/4-inch pieces\nOne 28-ounce can fire-roasted diced tomatoes\n2 cups low-sodium chicken broth\nTwo 15-ounce cans pinto beans\nLeftover mashed potatoes or cooked rice, for serving \nSour cream and chopped scallion, for serving\nInstructions:\nHeat the oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper, and cook, stirring occasionally, until the vegetables are soft, about 6 minutes. Stir in the jalapeno and garlic and cook until they soften slightly, about 1 minute.\nStir in the chili powder, cumin, oregano, 1/2 teaspoon salt and a few grinds of pepper. Add the turkey and stir until well coated in the spices. Pour in the tomatoes and chicken broth and scrape up any spices that may have stuck to the bottom of the pan. Bring the chili to a simmer on medium-low and cook, uncovered, on until the liquid has reduced by a few inches and the chili has thickened, about 1 hour.\nDrain and rinse one of the cans of beans; leave the bean liquid in the second can. Add all the beans plus the reserved bean liquid to the pot and heat until the beans are warmed through, about 10 minutes. Season to taste with more salt and pepper. Serve in bowls over potatoes or rice with a dollop of sour cream and sprinkle of chopped scallions.\n", + "wine_type": "[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" + }, + { + "recipe": "Sous Vide Steak Dinner\nTwo 1-inch-thick boneless New York strip steaks (about 10 ounces each)\n2 large sprigs thyme\n4 tablespoons unsalted butter\n3 cloves garlic, crushed\nKosher salt and freshly ground black pepper\nOne 10-ounce package frozen chopped spinach, thawed and squeezed dry\n1/4 cup heavy cream\n2 ounces cream cheese\n1 tablespoon vegetable oil\nGarlic bread, for serving\nInstructions:\nSet a sous vide machine to 130 degrees according to the manufacturer's directions. Combine the steaks, shallots, thyme, 2 tablespoons of the butter, 2 cloves of the garlic, 2 teaspoons salt and 1 teaspoon pepper in a heavy-duty resealable plastic bag. Press out all the air and seal tightly. Place in a second heavy-duty resealable plastic bag, press out the air out and seal tightly.\nCombine the spinach, cream, cream cheese, the remaining clove of garlic and 1/2 teaspoon salt in another heavy-duty resealable plastic bag. Press out all the air and seal tightly. Place in a second heavy-duty resealable plastic bag, press out the air out and seal tightly.\nPut the bags in the sous vide water bath and cook for 2 to 4 hours (the longer you leave it in, the better the flavor).\nRemove the steaks from the bags and pat dry. Heat the oil in a large skillet over high heat until shimmering. Add the steaks and cook for 30 seconds. Add the remaining 2 tablespoons butter and cook for another 30 seconds. Flip and cook for 1 minute more. Transfer to 2 plates. Remove the garlic clove from the spinach, stir and divide between the plates. Serve with garlic bread.\n", + "wine_type": "[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" + }, + { + "recipe": "Pizza Pigs in Blankets\n12 small Italian sausage links (about 3 inches each)\n3 tablespoons extra-virgin olive oil\n2 teaspoons chopped fresh rosemary\n1/2 teaspoon dried oregano\n1/2 pound refrigerated pizza dough, at room temperature\n3/4 cup shredded low-moisture mozzarella cheese\n2 tablespoons grated parmesan cheese\nWarmed marinara sauce, for dipping\nInstructions:\nPreheat the oven to 375 degrees F. Toss the sausages with 1 tablespoon olive oil on a baking sheet and bake, turning the sausages halfway through, until golden brown and fully cooked, about 35 minutes.\nLine another baking sheet with parchment paper or foil. Combine the remaining 2 tablespoons olive oil and the rosemary and oregano in a small bowl; set aside. Roll out the pizza dough into a 6-by-12-inch rectangle, then cut the dough crosswise into twelve 1-inch-wide strips.\nWrap a strip of dough around each sausage and set on the prepared baking sheet with the ends of the dough on the bottom. Brush with the herb oil and sprinkle with the mozzarella and parmesan. Bake until the dough is golden brown, 12 to 15 minutes. Serve with marinara sauce.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" + }, + { + "recipe": "Greek Village Salad\n3 firm tomatoes, thinly sliced into rounds\n1 large cucumber, peeled and thinly sliced into rounds\n1 onion, thinly sliced into rings\n2 green bell peppers, stems removed, cut into rings\n1 cup pitted Kalamata, or other black Greek olives\n6 ounces feta cheese, cut into chunks\n1/2 cup olive oil\n1/4 cup red wine vinegar\n2 teaspoons finely chopped fresh oregano\nSalt and freshly ground black pepper\nInstructions:\nPlace the tomatoes, cucumbers, onion and bell peppers in a bowl. Mix in the olives and feta cheese. In a small bowl, whisk together the olive oil, vinegar, oregano, and salt and pepper, and pour over the salad to coat.\n", + "wine_type": "[Rosé, Vermentino, Sauvignon Blanc, Grüner Veltliner]" + }, + { + "recipe": "Cookie Skates\n1/2 roll (16.5 oz size) Pillsbury® refrigerated sugar cookies\n1/4 cup all-purpose flour\n1 container (1 lb) creamy white creamy ready-to-spread frosting\n30 small candy canes\nGreen decorating gel\nRed candy sprinkles\nInstructions:\nIn large bowl, break up cookie dough. Stir or knead in flour until well blended. Shape dough into 10-inch log; wrap in plastic wrap. Freeze 30 minutes.\nHeat oven to 350 degrees F. Remove dough from freezer. Flatten dough down center with handle of wooden spoon. To form boot shape, with fingers, flatten one side of log until about 3/4 inch thick. (See photo.) Cut log into 3/8-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Flatten slightly with fingers.\nBake 8 to 11 minutes or until edges are light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.\nSpread frosting on cookies. Place small amount of frosting along bottom edge of each cookie; attach candy canes to form \\skate blades,\\ breaking off portion of tip of curved end, if necessary. With green gel, pipe laces and outline on skates. Use candy sprinkles to decorate skates.\nSkip the candy cane skate blade and decorate these tasty cookies as winter boots.\n", + "wine_type": "[Chardonnay, Riesling, Moscato, Sparkling wine]" + }, + { + "recipe": "Smoky Chicken, Broccoli Rabe and Wild Rice Casserole\n3 tablespoons unsalted butter\n1 cup medium-diced onion (about 1 medium onion)\n1/2 cup medium-diced celery (about 2 stalks) \n1/4 cup all-purpose flour \n2 1/2 cups chicken stock or low-sodium chicken broth \n2 cups creme fraiche \n2 tablespoons sherry vinegar \n1 tablespoon roasted garlic paste \n1 tablespoon soy sauce \nMeat from 1 large roasted or rotisserie chicken, diced \n3 cups cooked wild rice (not puffed open) \n2 cups chopped broccoli rabe\n1 tablespoon rosemary leaves, chopped \n1/2 teaspoon liquid smoke \n1/4 to 1/2 teaspoon red pepper flakes \n8 ounces Swiss cheese, grated \n1/2 cup sliced almonds \nInstructions:\nPreheat the oven to 375 degrees F.\nMelt the butter in a 12-inch enameled cast-iron skillet over medium-low heat. Add the onions and celery and saute until tender, about 5 minutes. Stir in the flour and cook, stirring, to cook off the raw taste, about 3 minutes.\nWhisk together the chicken stock, creme fraiche, sherry vinegar, garlic paste and soy sauce in a medium bowl. Slowly stir the liquid into the onion mixture, whisking the entire time. Lumps might form at first but just keep whisking -- they will go away. Lower the heat to medium-low and continue to cook until the sauce simmers and is thick enough to coat the back of a spoon. Stir in the chicken, rice, broccoli rabe, rosemary, liquid smoke, red pepper flakes and cheese. Top with the sliced almonds and bake until golden brown, 15 to 20 minutes.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" + }, + { + "recipe": "Red, White, and Blue Potato Bread\n1 ounce dry yeast\n1 cup warm water\n2 tablespoons light corn syrup\n8 ounces bread flour\n5 ounces red potatoes\n5 ounces blue potatoes\n16 ounces milk\n4 ounces dry yeast\n6 ounces whole wheat flour, plus 4 ounces whole wheat flour, for dusting\n1 pound bread flour\n1 1/2 tablespoons salt\n1 ounce honey\n1 egg, beaten for egg wash\nInstructions:\nTo make the sponge, mix the yeast with the warm water until the yeast is dissolved. Add the light corn syrup to the yeast and water. Mix in the bread flour until there are no lumps in the mixture. Let the mixture rest until a thick surface forms and it is light and spongy.\nBoil the potatoes as you would to make mashed potatoes, drain, mash them, and place them in a mixing bowl.\nIn a separate bowl, combine the milk and yeast, and mix until the yeast is dissolved.\nPlace the wheat and bread flour in the mixing bowl, add the salt, honey, and milk mixture, and using a dough hook, mix for 2 minutes on low speed until ingredients have combined. Add the sponge to the mixture and mix on medium speed for 8 minutes.\nOnce the dough is mixed, let it rest for 15 minutes. On a lightly floured surface, cut the dough into 2 equal parts, roll into balls, and let the dough rest for 15 minutes.\nPreheat oven to 375 degrees F.\nTake the dough balls, and shape them into 16-inch long bread loaves. Brush on a light coating of egg wash on top of each loaf, place the loaves on a baking sheet, and bake them for 35 to 45 minutes.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Penne with Arugula and Walnut Pesto\n1/2 cup extra-virgin olive oil, eyeball it\n2 cloves cracked garlic\n12 ounces arugula, stems removed\n1/2 cup walnut pieces or 2/3 cup walnut halves, toasted\n1/4 teaspoon ground or grated nutmeg\nSalt and pepper\n1/2 cup grated Parmigiano-Reggiano\n1 pound penne rigate (with lines) pasta\n1/3 pound fresh green beans, cut into thirds\nInstructions:\nIn a small saucepan over medium heat cook garlic in oil 5 minutes, then remove pan from stove top. Fill the food processor with arugula, loosely packed. Add walnuts and 1/2 of the warm oil and both cloves of garlic to the arugula in the processor. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste. Add any remaining arugula to the processor and grind into the paste by pulsing the processor again. Transfer arugula paste to a large pasta bowl. Stir in the remaining oil and the cheese. Taste pesto sauce and adjust seasonings.\nWhile cooking penne to package directions for al dente, watch the time. After about 6 minutes, add green beans to the pasta pot. The beans will cook along with pasta the last 2 or 3 minutes. Drain pasta and beans together in a colander then transfer hot pasta and beans to the pasta bowl with the pesto in the bottom. Toss pasta and beans with pesto for 2 to 3 minutes to combine and evenly coat the pasta and beans with the pesto sauce. Serve immediately.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" + }, + { + "recipe": "Cherry Bellinis\n1/4 cup sugar\n1 cup unsweetened cherry or black cherry juice \n1 bottle cava or other sparkling wine, cold \nInstructions:\nPut the sugar and 1/4 cup water in a small saucepan and bring to a boil over high heat. Boil until the sugar dissolves, about 5 minutes. Transfer to a bowl or measuring cup and cool in the refrigerator.\nCombine the cherry juice and half of the cooled simple syrup in a large pitcher. Add the cava and stir to combine. Taste and add more simple syrup if desired. Serve in chilled wine flutes.\n", + "wine_type": "[Prosecco, Cava, Brut Rosé]" + }, + { + "recipe": "Grilled Flank Steak Crostini with Mustard Greens\n1 flank steak\nSalt and freshly ground black pepper\n3 tablespoons extra-virgin olive oil\n3 tablespoons dried oregano\n1 tablespoon garlic, minced (about 3 cloves)\n12 cups greens, such as mustard, chard or spinach, washed\n2 tablespoons red wine vinegar\nHot sauce, optional\n1 baguette, sliced on the bias into long thin slices\nInstructions:\nBring the flank steak to room temperature.\nPrepare an outdoor grill or preheat a stovetop grill pan.\nSeason both sides of the steak with salt and freshly ground pepper. Drizzle 1 tablespoon of the olive oil on 1 side of the meat and lightly rub it in.\nSprinkle half of the oregano on top and place the steak on the grill, herb side up.\nGrill on 1 side for about 5 minutes or until the juices of the meat come to the surface of the steak. Turn the steak once and continue cooking for about 1 to 2 minutes, or until done to your taste. Let rest for a few minutes.\nMeanwhile: In a large saute pan, heat 2 tablespoons olive oil until hot. Add the garlic and saute about 1 minute, or until light brown. Add the greens and toss occasionally.\nAfter about 3 minutes, the greens will have cooked down. Season with a large pinch of salt and a sprinkle of freshly ground pepper. Cook another 3 minutes. Splash greens with 2 tablespoons red wine vinegar and hot sauce, to taste, if using. Transfer the greens to a plate.\nFor the crostini: Brush both sides of the bread slices with olive oil and season with salt and pepper. Place the slices on the grill or grill pan and cook until crispy, about 1 minute on each side.\nCut the flank steak across the grain in 1/4-inch slices. Place a slice of steak on top of each crostini, top each with the greens and finish with a drizzle of olive oil and hot sauce, as desired. Can be served warm or at room temperature.\n", + "wine_type": "[Cabernet Sauvignon, Syrah, Tempranillo, Garnacha]\n\n" + }, + { + "recipe": "Flourless Chocolate-Kahlua Cake with Cajeta\n16 tablespoons (2 sticks) unsalted butter\n8 ounces semisweet chocolate\n7 egg yolks\n1/2 cup sugar\n1 1/2 ounces coffee liqueur (recommended: Kahlua)\nWhites from 5 eggs\n1 cup sliced almonds, toasted\nCajeta, recipe follows\nStrawberry-lime salsa, recipe follows\n1/2 cup water\n1 cup sugar\nApproximately 1/2 cup heavy cream\n2 tablespoons butter\n1 1/2 pints strawberries\n2 key limes or 1 large lime, juiced\n2 tablespoons sugar\n1 1/2 tablespoons chiffonade of mint\nInstructions:\nPreheat oven to 350 degrees and grease a 9-inch round pie pan. Line pan with greased parchment or waxed paper. In the top of a double boiler, melt the butter and chocolate and stir until smooth. Whip the egg yolks and the sugar until fluffy and pale in color. Fold butter and chocolate mixture into the egg yolk and sugar mixture, adding the coffee liqueur. Whip the egg whites to soft peaks and gently fold into the chocolate mixture. Pour into the pie pan and bake for 25 to 35 minutes then allow to cool completely.\nCajeta: In a medium saucepan, bring water and sugar to a boil, do not stir. Remove from heat when the sugar is amber in color and add enough cream to thin the caramel to a fairly liquid consistency. Stir in butter. To test consistency, dip a spoon into the caramel mixture and allow to cool. If the \\cajeta\\ is gooey but holds its shape, it's ready; if it hardens too much, add a little more cream and test again.\nStrawberry-Lime Salsa: In a blender, puree half the strawberries with the lime juice and the sugar. Strain and reserve. Cut the remainder of the strawberries in quarters and mix with the puree. Add chiffonade of mint.\nWhen the cajeta has cooled a little, but is still warm, pour over cake on top of a wire rack to catch the drippings. Using your hand, pat almonds all around the sides of the cake. Refrigerate for 2 hours and serve chilled with salsa.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]\n\n" + }, + { + "recipe": "Deluxe Redeye Gravy with Pork Shoulder Picnic\n1 Cook's Bone-in Super Trim Pork Shoulder Half Picnic (2 pounds), cut into 1/4-inch -thick slices\n1 large onion, finely chopped (about 1 cup)\n1/4 cup finely chopped green bell pepper\n3 tablespoons all-purpose flour\n1-1/2 cups brewed strong coffee\n3/4 cup water\n1/4 cup milk\nDash salt and pepper\nInstructions:\n1. Cook pork in large skillet according to package directions. Remove pork from skillet, reserving pan drippings in skillet; cover pork to keep warm.\n2. Add onions and bell peppers to drippings in skillet; cook and stir over medium heat 4 minutes, or until vegetables are crisp-tender. Add flour; cook and stir 2 minutes.\n3. Gradually add coffee and water; stirring until blended. Simmer 6 minutes, or until gravy is thickened, stirring frequently.\n4. Add milk, salt and pepper; mix well. Cook 6 minutes, or until heated through, stirring occasionally.\n5. Serve gravy spooned over pork slices.\n", + "wine_type": "[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" + }, + { + "recipe": "Turkey Tracks\n3 tablespoons butter or margarine\n1 package (10 oz., about 40) regular marshmallows\nOR\n4 cups miniature marshmallows\n6 cups\nstrong\nem\nKellogg's® Rice Krispies®\n/em\n/strong\ncereal\nKellogg's® Cocoa Krispies®\nCanned frosting\n72 pieces candy corn\nInstructions:\n1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.\n2. Add Kellogg's® Rice Krispies® cereal. Stir until well coated.\n3. Using 1/4-cup measuring cup coated with cooking spray divide warm cereal mixture into twenty-four portions. Cool slightly. Using buttered hands shape each portion into turkey track. Cool.\n4. Use frosting to attach candy corn \\toes\\ to each turkey track. Best if served the same day.\nMICROWAVE DIRECTIONS:\nIn microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 through 4 above. Microwave cooking times may vary.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" + }, + { + "recipe": "Black Eye Prawns\n10 large prawns\n5 spicy sausages\n1/2 cup plum sauce\n2 tablespoons chili paste\nInstructions:\nPeel and devein prawns. Set aside. Cook the sausages until almost done. Cut the sausages into 1 1/2 inch pieces, then wrap a prawn around each sausage piece and put on a skewer.\nCombine the plum sauce and chile paste. Spread the marinade on both sides of the prawn skewers and grill 4 minutes on each side.\nServe immediately.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio]" + }, + { + "recipe": "Sausage, Kale, and Lentil Soup\n1 tablespoon extra-virgin olive oil\n1 pound hot sausage, bulk or casing removed\n1 onion, chopped\n2 ribs celery, chopped, leafy tops reserved\n1 large carrot, peeled and chopped\n1 large Idaho (russet) potato, peeled and chopped into small dice\n1 Fresno or Holland chile pepper, thinly sliced or finely chopped\n2 sprigs fresh rosemary, leaves picked and finely chopped\n2 large cloves garlic, chopped or sliced\n1/2 tablespoon ground cumin\nKosher salt and freshly ground black pepper\n1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced\n1/4 cup tomato paste\n1 cup white wine\nFreshly grated nutmeg\n1 3/4 cups lentils\n4 cups chicken stock\n2 cups water\nInstructions:\nIn a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin olive oil. Add the sausage, breaking it into pieces, and cook until lightly brown. Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to10 minutes.\nWilt in the kale, and season the kale leaves with a little freshly grated nutmeg. Stir in the tomato paste for 30 seconds, then add white wine. Cook to reduce by 1/2 and stir in the lentils, stock, and water. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes. Serve immediately or cool, store, and reheat. Serve with chopped celery greens, to garnish.\n", + "wine_type": "[Barolo, Barbaresco, Dolcetto, Valpolicella]\n\n" + }, + { + "recipe": "Pumpkin Spice Latte\n1 cup milk\n2 tablespoons pure pumpkin puree\n1 tablespoon sugar\n1/4 teaspoon pumpkin pie spice, plus more for sprinkling\n1/4 teaspoon pure vanilla extract\n1/4 cup hot espresso or strong brewed coffee\nSweetened whipped cream, for serving\nInstructions:\nCombine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.\nPour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.\n", + "wine_type": "[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" + }, + { + "recipe": "Coconut Pancakes with Banana and Passion Fruit Syrup\n1 3/4 cups all-purpose flour\n1 teaspoon baking powder\n1 tablespoon superfine sugar\n3/4 cup desiccated coconut\nPinch salt\n4 eggs, separated\n1 cup milk\n1 cup coconut milk\n1 3/4 ounces unsalted butter, melted\nButter, for greasing the pan\n6 bananas, sliced in 1/2 lengthwise\nPassion Fruit Syrup, recipe follows\n1/2 cup superfine sugar\n1/4 cup passion fruit pulp\nInstructions:\nPreheat the oven to 250 degrees F.\nPut the flour, baking powder, sugar, desiccated coconut and salt in a bowl and stir to combine. Put the egg yolks, milk and coconut milk into another bowl and whisk to combine. Add the milk mixture and butter to the dry ingredients and mix lightly with a metal spoon until just combined.\nPlace the egg whites in a clean, dry stainless steel bowl and whisk until stiff peaks form. Using a large metal spoon, fold the egg whites through the batter in 2 batches.\nHeat a large nonstick frying plan over a medium heat and brush a small portion of butter over the base. For each pancake, drop 3 tablespoons of batter into the pan. Avoid overcrowding the pan with pancakes. Cook for 2 minutes on 1 side, turn and cook for another minute. Transfer to a plate and keep warm in the oven while you make the remaining pancakes.\nServe the pancakes in stacks of 3 with the banana and Passion Fruit Syrup.\nCombine the sugar, passion fruit pulp and 1/2 cup water in a small saucepan over medium heat and bring to a boil, skimming any scum from the surface. Reduce the heat to low and simmer for 10 minutes. Remove from the heat and set aside to cool.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Moscato]\n\n" + }, + { + "recipe": "Caesar Salad Pizza\n2 Family Size Tea Bags\n2 quarts water\nSugar or sweetener, optional\n2/3 cup extra-virgin olive oil, plus more for brushing\n6 cloves garlic, finely chopped\nFreshly ground black pepper\n1 1/3 cups warm water (105 degrees F)\n1 tablespoon sugar\nOne 1/4-ounce packet (2 1/4 teaspoons) active dry yeast\n3 3/4 cups all-purpose flour, plus more for dusting\nKosher salt\n2 large ripe beefsteak tomatoes, each cut into 6 to 8 thin slices\n3/4 cup finely grated Parmesan\n1/4 teaspoon honey\n2 oil-packed anchovies, finely chopped\n1 clove garlic, finely grated\nZest and juice of 1 lemon\n1 large egg yolk1/4 cup extra-virgin olive oil, plus more for drizzling\nKosher salt and freshly ground black pepper\n2 romaine hearts, cut into 1/2-inch thick and 1-inch wide pieces (about 8 cups)\nA hunk of Parmesan, for topping\nInstructions:\nFor the iced tea: Pour 4 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste. Stir in 6 cups ice cubes until melted. Keep refrigerated until ready to use. Makes two quarts. For the pizza dough: Heat 1/4 cup of the olive oil and the garlic in a small saucepan over medium-low heat until the garlic is softened but not browned, about 5 minutes. Stir in 1/2 teaspoon pepper. Cool slightly. \nWhisk the water and sugar together in a bowl; sprinkle the yeast over top. Set aside until foamy, about 10 minutes. Stir in the olive oil-garlic mixture. \nWhisk the flour and 2 teaspoons salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough. \nTurn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour as necessary. Form into a large ball. Brush a large bowl with olive oil, add the dough and turn to coat. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour. \nMeanwhile, adjust an oven rack to the lowest position and preheat to 450 degrees F. Put a baking sheet on the rack to heat up while the dough rises. (The baking sheet should be the same size or slightly larger than the baking sheet that you will later form the dough on.) \nOnce the dough has doubled in size, brush a rimmed baking sheet generously with half of the remaining olive oil. Put the dough onto the oiled baking sheet and stretch and pat evenly into the pan, making sure that it reaches the edges. Use your fingertips to make dimples all over the dough. Brush with the remaining olive oil and sprinkle lightly with salt. Arrange the tomato slices on the pizza in a single layer, making sure that each bite will have a piece of tomato. Sprinkle the tomatoes lightly with salt. Place the baking sheet with the dough directly on top of the preheated baking sheet in the oven (this helps with a crispy crust). Bake for 15 minutes. Remove the baking sheets and sprinkle the Parmesan over the dough. Continue to bake until the dough is golden brown and the cheese is melted, 10 to 15 minutes. \nFor the Caesar salad: Meanwhile, whisk together the honey, anchovies, garlic, lemon zest and juice and egg yolk in a large bowl. Slowly whisk in the olive oil, then season with 1/4 teaspoon salt and a few grinds of pepper. \nRemove the pizza from the oven and transfer to a large platter or cutting board. Toss the romaine with the dressing. Season with additional salt and pepper if needed. Top the pizza with the salad. Use a vegetable peeler to shave ribbons of Parmesan over the salad. Drizzle with olive oil, cut into pieces and serve. \n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" + }, + { + "recipe": "Melting Snowman Cake\n5 3/4 cups all-purpose flour\n2 teaspoons baking powder\n1 teaspoon salt\n2 cups (4 sticks) unsalted butter, softened\n1 cup vegetable oil\n5 cups granulated sugar\n12 large eggs\n1 1/2 cups whole milk\n1 tablespoon vanilla extract\n2 teaspoons mint extract\n2 tablespoons red liquid food color\nFlour-based baking spray, for the pans\n2 to 2 1/2 ounces cream cheese, at room temperature\n4 cups powdered sugar\n1 teaspoon vanilla extract\n1/3 cup half-and-half\n1 square orange-flavored fruit chew\n5 mini semisweet chocolate chips\n1 semisweet chocolate chip\n1 pretzel stick\n2 chocolate sprinkles\n1 red licorice lace\n12 ounces white candy melting wafers\n1 mini (fun-size) peanut-caramel-nougat candy bar\n1 round vanilla wafer cookie\n4 ounces dark chocolate\nInstructions:\nFor the cakes: Preheat the oven to 325 degrees F.\nIn a large bowl, whisk together the flour, baking powder and salt. In the bowl of an electric mixer, beat the butter, oil, granulated sugar and eggs together until well combined. Add the flour mixture to the butter mixture alternately with the milk. Begin and end with the flour mixture. Add the vanilla extract and mix briefly to combine.\nLine a cupcake pan with 7 paper liners. Fill the cupcake liners 2/3 full with batter.\nRemove 2 2/3 cups batter from the bowl and place it in a separate bowl. Stir in the mint extract and red food color.\nSpray a 4-cup bundt pan and a 10-cup bundt pan with flour-based baking spray. Alternate layers of vanilla batter and mint (red) batter in each bundt pan until the pans are about 3/4 full. Use a butter knife to gently swirl the two batter colors together.\nBake the cupcakes for 15 to 20 minutes, the 4-cup bundt for 30 to 35 minutes and the 10-cup bundt for 50 minutes to 1 hour or until a toothpick tester comes out clean. When the cakes are done, turn them out onto wire racks to cool completely.\nWhen the cupcakes are cool, crumble them into a large bowl and add 2 ounces of cream cheese. Mix together using a rubber spatula or knead together with your hands. Squeeze a small handful of the mixture in your hand. It should hold together. If it doesn't and the mixture is crumbly, knead in the remaining 1/2 ounce cream cheese.\nForm three roughly ball-shaped pieces from the mixture that are small, medium and large as the segments of a snowman. Flatten the bottom of the largest ball so that it appears to pool and slump to one side. Add the medium ball on top and flatten slightly. Add the smallest ball on top and dowel the three pieces together with a toothpick. Refrigerate until firm, about 15 to 20 minutes.\nFor the glaze and decors: Combine the powdered sugar and vanilla extract in a large bowl. Gradually whisk in the half-and-half a little at a time until a thick white glaze forms. Place the largest bundt cake on a cake stand or serving platter with a lip. Cover the top of the bundt cake with half of the glaze. Top the glazed bunt cake with the second smaller bundt cake. Top the second cake with the remaining glaze. You may not have to use the entire batch of glaze.\nCut a small piece away from the orange fruit chew using a knife and mold it into a triangular carrot shape. Break away the point of a toothpick and insert the non-pointed end into the flat side of the carrot shape. Have this ready on hand along with the chocolate chips, pretzel stick, chocolate sprinkles and licorice lace.\nMelt the white candy melting wafers in the microwave at 100 percent power at 30-second intervals until the candy can be stirred smooth and is pourable.\nPlace the chilled modeled snowman shape on the center of the top bundt cake. Spoon the white melted candy onto the snowman shape and allow the excess to run down the sides of the cakes.\nQuickly add two mini chocolate chips (flat side out) for the snowman's eyes. Add the two chocolate sprinkles just over the eyes for eyebrows. Press the nose into the face just under the eyes and add the larger chocolate chip (flat side out) for an o-shaped mouth. Break the pretzel stick in half and add to each side of the body, with one arm sticking upright and the other onto the lower part of the body as if it has melted off. Add the three remaining mini chocolate chips for buttons down the front of the snowman body. Add a licorice lace scarf around the neck.\nCut the fun-size candy bar in half and have ready on hand with the vanilla cookie.\nHeat the dark chocolate in the microwave at 100 percent power at 30-second intervals until melted and smooth. Dip the cut end of a candy bar half into the chocolate and press it on the center of the cookie, creating a hat shape. Refrigerate until set, about 5 minutes. Dip the entire cookie hat in the chocolate and remove with a fork. Place it on parchment paper and refrigerate until set, about 5 minutes. Dab a small amount of melted chocolate onto the bottom flat part of the cookie hat and hold to the snowman's head until set, about 2 minutes.\nDisplay as an edible centerpiece at your next holiday gathering. Cut the cake into slices to serve, revealing the red peppermint swirled interior.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Homemade Pita Chips\n3 pitas, cut into 8 wedges\n4 tablespoons olive oil\n1 clove garlic, smashed\nSalt and freshly ground black pepper\nInstructions:\nPreheat heat oven to 375 degrees F.\nCut pitas into 8 wedges. Pour olive oil into a bowl and add garlic, salt and pepper. Brush pita chips olive oil and garlic mixture. Arrange pita chips on baking sheet and bake for 12 to 15 minutes.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Grüner Veltliner]" + }, + { + "recipe": "Sausage Carbonara: Linguine alla Carbonara di Salsiccia\n4 good-quality organic Italian sausages\nOlive oil\n4 slices thickly cut pancetta, chopped\n455g/1 pound dried linguine\n4 large egg yolks, preferably organic\n100ml/3 1/2 fluid ounces double cream\n100g/3 1/2 ounces freshly grated Parmesan\n1 lemon, zested\nSprig fresh flat-leaf parsley, chopped\nSea salt and freshly ground black pepper\nExtra-virgin olive oil\nInstructions:\nWith a sharp knife, slit the sausage skins lengthways and pop all the meat out. Using wet hands, roll little balls of sausage meat about the size of large marbles and set aside.\nHeat a large frying pan and add a good splash of olive oil. Gently fry the sausage balls until golden brown all over, then add the pancetta and continue cooking for a couple of minutes, until it's golden. While this is cooking, bring a pan of salted water to the boil, add the linguine, and cook according to the packet instructions.\nIn a large bowl, whip up the egg yolks, cream, half the Parmesan, the lemon zest and parsley. When the pasta is cooked, drain it in a colander, reserving a little of the cooking water, and immediately toss it quickly with the egg mixture back in the pasta pan. Add the hot sausage meatballs and toss everything together. The egg will cook delicately from the heat of the linguine, just enough for it to thicken and not scramble. The sauce should be smooth and silky. If the pasta becomes a little claggy, add a few spoonfuls of the reserved cooking water to loosen it slightly. Sprinkle over the rest of the Parmesan, season, if necessary, with the salt and pepper, and drizzle with extra virgin olive oil. Eat immediately!\n", + "wine_type": "[Barolo, Barbaresco, Chianti Classico, Rioja]" + }, + { + "recipe": "Baked Orange Chicken and Brown Rice\n3 tablespoons extra-virgin olive oil\n1 medium onion, chopped\n1 3/4 cups low-sodium chicken broth\n1 cup brown basmati rice\nZest and juice of 2 navel oranges\nKosher salt\nFour 6-ounce boneless, skinless chicken thighs\nFreshly ground black pepper\n2 tablespoons chopped fresh mint\n2 tablespoons toasted pine nuts\nInstructions:\nPreheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes.\nAdd the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine.\nToss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill.\nBake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.\nDrizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" + }, + { + "recipe": "Trini Tamarind Wings\n1/3 cup fresh thyme leaves\n1/3 cup cloves garlic\n1/2 cup chopped scallions\n1/3 cup chopped fresh cilantro leaves\n2 tablespoons Cajun seasoning\n1/2 cup vinegar\n4 pounds chicken wings\n2 cups tamarind pulp, see Cook's Note\n1 cup water\n1 cup sugar\n1/3 cup chopped fresh cilantro leaves\n3 tablespoons salt\n2 tablespoons pureed garlic\n1 1/2 tablespoons garam masala\n1 teaspoon ground cumin\nHabanero pepper, or red pepper flakes\n1/4 cup olive oil\n1 clove garlic\n1/2 cup mayonnaise\n2 tablespoons sugar\n2 tablespoons paprika\n2 tablespoons Secret Special 4 pepper blend, or your favorite\nCanola or vegetable oil, for frying\nVeggies or sides, for serving\nInstructions:\nFor the marinade: Puree all the ingredients, except the chicken wings, together in a food processor, and then add to the chicken wings. Marinate the wings for 24 hours.\nFor the tamarind sauce: Mix all the ingredients into a medium-thick sauce. Refrigerate for 1 day to allow all the flavors to meld.\nFor the lava sauce: In a small pot, heat the olive oil and saute the garlic until golden; remove and cool. Add all the other ingredients, combine completely, and refrigerate.\nPreheat the oil to 350 degrees F.\nAdd the chicken wings to the oil and deep fry until they are crispy and golden, about 15 minutes. Remove from the oil and drain.\nTransfer the wings to a hot wok and douse with Trini Tamarind Sauce. Saute the wings for 1 minute in the sauce, remove, and serve with your choice of veggies or sides. Drizzle with Lava Sauce for an extra punch of spicy goodness.\n", + "wine_type": "[Syrah, Zinfandel, Tempranillo, Garnacha]" + }, + { + "recipe": "Chicken and Rice with Olives\n2 tablespoons extra-virgin olive oil\n1 large onion, chopped\n2 stalks celery, chopped\nKosher salt\n5 cloves garlic, minced\n2 tablespoons chopped fresh oregano\n1 cup long-grain white rice\n1/2 cup pitted kalamata olives\n1 lemon (1/2 quartered and seeded; 1/2 juiced)\n1 1/2 pounds skinless, boneless chicken thighs (4 to 6), cut into 2-inch pieces\nFreshly ground pepper\n1 cup low-sodium chicken broth\n2 tablespoons chopped fresh chives\nInstructions:\nHeat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion, celery and a pinch of salt and cook, stirring occasionally, until softened, 5 minutes. Stir in 3 minced garlic cloves and 1 tablespoon oregano; cook 30 seconds.\nAdd the rice, olives, lemon quarters, 1 1/2 cups water and 1 teaspoon salt to the pan. Bring to a boil, then reduce the heat to low and stir. Cover and simmer until the liquid is absorbed and the rice is tender, about 17 minutes.\nMeanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook, turning once, until browned, about 8 minutes. Add the remaining 2 minced garlic cloves and 1 tablespoon oregano and cook, stirring, until the garlic is softened, about 10 seconds. Add the lemon juice and scrape up any browned bits with a wooden spoon. Add the chicken broth, bring to a simmer and cook until reduced by about half and the chicken is cooked through, about 5 minutes.\nFluff the rice with a fork. Divide among plates, top with the chicken and pan juices and sprinkle with the chives.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" + }, + { + "recipe": "Matcha and Mushroom Soup\n1/2 cup (1 stick) unsalted butter\n1 pound shiitake mushrooms, stems removed, thinly sliced\n4 thyme sprigs, stems removed\n6 scallions (1 bunch), white and light green parts separated from dark green parts, thinly sliced Kosher salt and freshly ground black pepper\n2 tablespoons matcha tea powder, such as Kenko or The Republic of Tea, sifted\n1/4 cup dry white wine\n8 cups low-sodium chicken stock\nOne 10-ounce package frozen spinach, thawed\n1 cup heavy cream\nInstructions:\nMelt the butter in a large saucepan over medium heat. Add the mushrooms, thyme and the white and light green parts of the scallions, then sprinkle with salt and pepper and cook, stirring, until the mushrooms caramelize and start sticking to the bottom of the pan, about 10 minutes. Scoop out about 1/2 cup mushrooms and transfer to paper towels to drain.\nSprinkle the matcha over the mushrooms in the pan and cook, stirring, for 2 minutes. Pour in the wine and stir to scrape up any browned bits on the bottom of the pan. Pour in the chicken stock and spinach, bring to a simmer and cook, stirring occasionally, until reduced slightly, about 10 minutes.\nRemove the soup from the heat and, working in two batches, use a blender to puree the soup until very smooth, about 2 minutes for each batch. Return the pureed soup to the pot, stir in the cream and season with salt and pepper. \nLadle the soup into serving bowls and garnish with the reserved mushrooms and scallion greens.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]\n\n" + }, + { + "recipe": "Pan Cooked Chicken with Asparagus, Pancetta and Olives\n1 chicken breast supreme, skin removed\nSea salt and freshly ground black pepper\nOlive oil\n3 slices smoked pancetta\n8 medium-sized spears asparagus, woody ends trimmed off\n8 cherry tomatoes, halved\n5 kalamata olives, stones left in\nSmall knob unsalted butter\nHandful basil leaves\nSplash white wine\nInstructions:\nSlice the chicken into 3 finger size pieces, but ensure that you keep it as 1 piece (fan it out). This will help to cook the chicken much faster. Season with salt and pepper. \nHeat a medium-sized frying pan, add some oil, and brown the chicken on all sides. Place the pancetta on top of the chicken and the asparagus around it, let it char a little, then put the pancetta on the bottom of the pan to crisp up and turn the chicken over. Turn up the heat, throw in the tomatoes, olives, basil, and a good knob of butter. Take off the heat once the butter has melted and add a splash of wine to make a sauce, squishing in a few of the tomatoes to finish it off.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" + }, + { + "recipe": "Seared Pork Chops with Coconut Rum and Caramelized Pineapple Sauce\n4 (1 1/2-inch thick) pork chops\nSalt and pepper, to taste\n1/4 cup peanut oil\n4 to 6 tablespoons unsalted butter\n1 1/2 cups pineapple, medium dice\n2 tablespoons brown sugar\n2 tablespoons shallots, minced\n1/2 cup coconut rum\n1 cups chicken stock\n2 tablespoons cilantro, chopped\n1 teaspoon garlic, chopped\n1 to 2 tablespoons fresh lime juice\n1 small tomato, seeded and diced fine\nHot pepper sauce, to taste\nInstructions:\nHeat skillet to medium high heat. Season pork chops liberally with salt and pepper. Add peanut oil to skillet and sear pork chops until golden brown on both sides. Remove pork chops from pan and put into a preheated 450 degree oven for 6 to 8 minutes, or until done to your likeness. In same skillet, add 2 tablespoons butter and when it starts to brown add pineapple and cook until edges start to caramelize. Now add brown sugar, mix thoroughly, then add shallots and garlic and bring to a simmer. Next add rum and flambe ingredients. When the flame dies down, add chicken stock and bring to another simmer and reduce liquid by 1/2. Add lime juice, tomato, hot sauce, salt and pepper. Add remaining butter to thicken sauce. Garnish with chopped cilantro.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rosé]" + }, + { + "recipe": "Nita Marys\n3 cups tomato juice\n1 cup tequila, chilled \n2 tablespoons prepared horseradish \n1 tablespoon hot sauce \n2 teaspoons Worcestershire \nJuice of 4 limes \nLime wheels, for garnish \nCelery stalks, for garnish \nBacon-Wrapped Pickles, for garnish, recipe follows\n6 cornichon pickles\n6 slices bacon \nInstructions:\nCombine the tomato juice, tequila, horseradish, hot sauce, Worcestershire and lime juice in a pitcher.\nServe over ice with a lime wheel, celery stalk and a Bacon-Wrapped Pickle to garnish.\nPreheat the oven to 375 degrees F. Line a rimmed sheet tray with heavy-duty foil.\nLay the bacon out on the sheet tray. Par-bake the bacon for 10 minutes. Lay out in a paper towel to drain off any extra grease.\nWrap each cornichon in a slice of bacon and secure with a bamboo pick. Place back in the oven until the bacon is crisp, 10 minutes.\n", + "wine_type": "[Riesling, Sauvignon Blanc, Vermentino, Gavi]" + }, + { + "recipe": "Grilled Eggplant Parm\n1/3 cup plus 1 tablespoon extra-virgin olive oil\n1 clove garlic, finely chopped\n1/4 teaspoon red pepper flakes \nOne 15-ounce can crushed tomatoes \n2 tablespoons pitted Kalamata olives, chopped \n1 sprig basil, plus 1/4 cup thinly sliced leaves, for garnish \n2 tablespoons unsalted butter \nKosher salt and freshly ground black pepper \n1 large eggplant, cut into 1/4-inch rounds \n12 ounces fresh mozzarella, sliced 1/4-inch thick \n1/4 cup grated Parmesan \nInstructions:\nPreheat the oven to 425 degrees F.\nHeat 1 tablespoon of the oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add the crushed tomatoes, olives, 1/4 cup water and the basil sprig and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Season with salt and discard the basil sprig. Remove from the heat, add the butter and stir to incorporate.\nMeanwhile, heat a grill or grill pan over medium high. Brush both sides of the eggplant slices with the remaining 1/3 cup olive oil and sprinkle lightly with salt and pepper. Grill, turning once, until well-marked and tender, about 4 minutes per side.\nSpread about a third of the sauce onto the bottom of a small rectangular (8-by-10-inch) baking dish. Top with half of the eggplant and half of the mozzarella, evenly spaced in the dish. Repeat with another third of the sauce and the remaining eggplant and mozzarella. Drizzle with the last of the sauce and sprinkle with the Parmesan.\nBake until the sauce is thickened and bubbling and the cheese is golden in spots, about 30 minutes.\nSprinkle with the sliced basil and serve warm.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Vermentino, Gavi]" + }, + { + "recipe": "White Chocolate Caramel Apples\nVegetable oil cooking spray\n6 small Granny Smith apples, washed and scrubbed (see Cook's Note)\nTwo 11-ounce bags soft caramel candies (about 80 caramels)\nOne 11-ounce bag white chocolate chips \n1 cup semisweet chocolate chips \nInstructions:\nSpray a baking sheet with vegetable spray. Dry the apples well and insert a lollipop stick into the stem end of each apple.\nCombine the caramels and 1/4 cup water in a medium saucepan. Cook over medium heat, stirring constantly with a wooden spoon or spatula, until the caramel is melted and smooth. Holding them by the lollipop sticks, dip the apples in the caramel and roll them around to coat evenly. Lightly shake off excess caramel and set the apples stick-end up on the prepared baking sheet. Refrigerate until the caramel is set, about 15 minutes.\nPlace the white chocolate chips in a metal or glass bowl set over a double boiler and heat, stirring occasionally, until melted and smooth. Dip each caramel apple in the white chocolate, rolling it around to coat the caramel with the white chocolate. Lightly shake off excess and set the apple stick-end up on the wax paper. Refrigerate for another 30 minutes to set the white chocolate.\nMelt the semisweet chocolate chips in second bowl set over a double boiler. Spoon the melted chocolate into a piping or plastic bag fitted with a small round tip. Remove the apples from the refrigerator and pipe ghost or skeleton faces onto the apples. Refrigerate for 15 minutes, or until set. Keep chilled until ready to serve.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]\n\n" + }, + { + "recipe": "Bull Fillet with Anchovy Sauce\nOlive oil\n1 onion, finely chopped\n1 red bell pepper, seeded and brunoise\n1 green bell pepper, seeded and brunoise\n3 celery stalks, brunoise\n1 zucchini, brunoise\n1 carrot, peeled and brunoise\nSalt and freshly ground black pepper\nHerbes de Provence, to taste\n3 bay leaves\n8 anchovy fillets\nOlive oil\n1 shallot, finely chopped\n3 garlic cloves, finely chopped\nVinegar, to taste\n2 to 3 tablespoons water\nAbout 4 cups veal stock\nGround black pepper\n1 (2-pound) bull fillet\n7 ounces red rice, cooked\nFresh parsley, for garnish\nInstructions:\nIn a skillet over medium-high heat, add about 2 tablespoons olive oil. Once heated add the onions and saute. When the onions are translucent, add all of the other vegetables, stirring often. Season the vegetables with salt, pepper, herbes de Provence, and the bay leaves. When the vegetables are cooked, drain off any excess oil and set aside. Allow vegetables to come to room temperature.\nRinse the anchovy fillets in cold water. Add 2 to 3 tablespoons of oil to a frying pan over medium-high heat. Once heated, add the shallot and the anchovy fillets. Cook on low heat until fragrant. Add the garlic and let cook for 5 minutes. Deglaze the pan with vinegar, reduce the heat, then add 2 to 3 tablespoons of water and allow to reduce again. Add the veal stock and cook slowly until it thickens. Season with pepper.\nBull Fillet:\nTrim the fat off the bull fillet. Cut into pieces weighing about 5 ounces each. Sear the meat in a hot pan with oil on the stove, turning so that all sides are browed. Place the meat into a hot oven and cook until desired doneness.\nPlate the Dish:\nPlace the sauteed vegetables on the plate. Place the bull fillet on top of the sauteed vegetables. Add a scoop of rice and spoon the anchovy sauce onto the plate. Garnish the plate with parsley.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" + }, + { + "recipe": "Raspberry Sunrise Mimosa\n10 ounces fresh raspberries\n1/2 cup grenadine, chilled\n2 cups pulp-free orange juice, chilled\nOne 750-milliliter bottle sparkling dry white wine, chilled\nInstructions:\nMake the ice: Fill each compartment of a 12-cube ice cube tray about a third of the way up with water and freeze until solid, about 1 hour. Puree half of the raspberries in a food processor until smooth. Add 1 to 2 teaspoons of puree to each cube compartment, coming about another third of the way up the side. Freeze until solid, about 1 hour. Top off each compartment with water and freeze until solid, another hour.\nMake the cocktail: Carefully pour the grenadine into a large freezer-safe pitcher so that the grenadine doesn't splash sides. Freeze until the grenadine is very cold and thick, about 30 minutes. Place a large serving spoon in the pitcher, holding it so the tip of the bowl touches the side of the pitcher just above the grenadine line. Slowly pour the orange juice into the bowl of the spoon, filling it up and letting the orange juice overflow run on top of the grenadine without mixing. Slowly bring the spoon up as the orange juice level rises. Using the same technique, add the sparkling wine, stopping after you've poured about half of the bottle to let the fizz subside. Continue pouring, slowly bringing the spoon up as the wine level rises. Top with half of the remaining raspberries. \nTo serve, stir to combine the cocktail in the pitcher. Add the prepared ice cubes to Champagne flutes. Fill with the cocktail and top off with the remaining raspberries.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Cava]\n\n" + }, + { + "recipe": "Glazed Apples and Pears\n1 to 2 tablespoons Calvados or Apple Jack, optional\n2 firm cooking apples, such as Golden Delicious, Macoun, Cortland, or Gravenstien\n2 ripe pears, such as Anjou, Bartlett, or Comice\n1 lemon\n3 tablespoons unsalted butter\n3 tablespoons sugar\n1 (3-inch) cinnamon stick or vanilla bean, split lengthwise\nInstructions:\nPeel, halve and core, both the apples and pears. Cut each 1/2 into 4 wedges and transfer to a medium bowl. Halve the lemon and squeeze the juice over the fruit, toss lightly.\nMelt the butter in a skillet over high heat. Add the sugar, and cook until the sugar begins to caramelize. Add the fruit the caramel may seize (harden) don't be alarmed. Add the cinnamon stick or vanilla, and cook, stirring, until the caramel melts, and the fruit is juicy, about 7 minutes.\nIf adding the Calvados, remove the pan from the heat before adding the alcohol. Return the pan to the heat. To flambe the alcohol on a gas burner, carefully tip the pan toward the flame; and on an electric element hold a long match at the inside edge of the pan until it ignites. Swirl the pan over the heat until the flame subsides. Serve fruit, warm, over ice cream with cookies.\nServing suggestion: Vanilla Ice cream and gingerbread cookies.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Moscato]" + }, + { + "recipe": "Peas and Carrots\n2 tablespoons butter\n4 big carrots, cut into small dice\n16 ounces frozen peas\nSalt and pepper\nFresh basil leaves, chopped\nInstructions:\nMelt the butter in a saute pan over medium heat. Add the carrots and saute until they are tender. Add the peas and salt and pepper to taste and saute until they are thawed and cooked through. Stir in the chopped basil before serving.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Orange Liqueur Marinated Strawberries\n2 pints strawberries, washed and quartered\n3 tablespoons confectioners' sugar\n3 tablespoons orange liqueur\n1 large orange, juice and zest reserved\n1 lemon, juice and zest reserved\n1 vanilla bean\n1/2 pint whipping cream\n1 pint premium vanilla ice cream\nInstructions:\nToss the strawberries with the confectioners' sugar, liqueur, juices, and zest. Allow to marinate refrigerated for 30 minutes. Split the vanilla bean open with a knife and scrape out the seeds. Add the seeds to the whipping cream in an ice cold bowl and whip the cream to soft peaks just prior to serving. Serve one scoop of ice cream in a martini glass, spoon some marinated strawberries over the ice cream and serve with a dollop of whipped cream on top.;\n", + "wine_type": "[Prosecco, Moscato, Vinho Verde, Cava]" + }, + { + "recipe": "Marinated Tuna with Spiced Sprouts\n1 pound skinless, boneless tuna, such as Hawaiian yellow fin\n1/2 cup rice wine vinegar\n2 1/2 tablespoons soy sauce\n2 tablespoons mirin\n2 tablespoons freshly grated ginger\n2 (2ounce) packages daikon spiced sprouts, roots trimmed\n1/2 medium red onion, shredded\nInstructions:\nUsing a sharp, wet knife, thinly slice tuna along grain using a long, horizontal sawing motion. The easiest way to do this is to press the fish down with one hand and cut slices off the top. Cover four serving plates with tuna. The lined plates may be reserved in refrigerator, covered with plastic wrap, up to 4 hours.\nMix vinegar, soy sauce, mirin, and ginger in a small bowl and spread about 2 tablespoons over each serving, evenly coating fish. Divide sprouts and arrange in a small fan on the side of each plate. Divide the red onion and place in a small mound at root end of sprouts. Spoon a bit of dressing over sprouts and serve immediately.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Lemon and Herb Chicken with Asparagus and Roasted Red Potatoes for Two\n5 small red potatoes, rinsed and cut into quarters\n1 tablespoon plus 1 teaspoon olive oil\n1/2 teaspoon garlic powder\nSalt and ground black pepper\n1 teaspoon Italian seasoning\n1 large chicken breast, sliced in half horizontally to make 2 cutlets\n2 tablespoons unsalted butter\n2 tablespoons all-purpose flour\n1 cup chicken stock\nZest of 1 lemon plus juice of 1/2 a lemon, plus more juice if desired\n1/2 pound asparagus, rinsed and cut into thirds\nInstructions:\nPreheat the oven to 400 degrees F. Place the potatoes on a baking sheet and drizzle 1 tablespoon olive oil all over the potatoes. Sprinkle the garlic powder and some salt and pepper on top. Toss with your hands to coat all sides of the potatoes with the oil and seasoning. Bake, rotating the pan and flipping the potatoes halfway through, until fork-tender, 20 to 25 minutes. \nMeanwhile, add the remaining teaspoon olive oil to a large skillet over medium-high heat. Sprinkle the Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper onto the chicken breasts and gently pat it down with your fingers. Add the chicken breasts to the hot skillet and brown on both sides, 3 to 4 minutes per side. Remove from the skillet and reduce the heat to low. \nMelt the butter in the skillet then sprinkle flour on top of the butter. Whisk to cook off the raw flour taste, 1 minute, then carefully add the chicken stock, vigorously whisking. Add the lemon zest and juice. Let cook, whisking occasionally, until thickened, 5 to 7 minutes. Add the asparagus to the pot and cook until the asparagus has softened but is still bright green, about 7 minutes. \nAdd the chicken back into the skillet and cook to ensure it's cooked thoroughly, another 3 minutes. Coat the chicken with sauce from the pan. \nPlace 1 piece of chicken on each of 2 plates, then divide the roasted potatoes between the plates next to the chicken. Place half of the asparagus on each plate and drizzle some sauce on top. Use the juice of the remaining lemon half on top of the dish if you desire more lemon flavor.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rosé]\n\n" + }, + { + "recipe": "DECORATIVE CENTERPIECES Pumpkin Patch Centerpiece\nNonstick cooking spray\n1/2 cup flour\n2 (18 1/4-ounce) boxes yellow cake mix\n1 cup pumpkin puree\n2/3 cup vegetable oil\n4 eggs\n1 (16-ounce) can white frosting\n1 (16-ounce) box confectioners' sugar\n1/4 cup pumpkin puree\nRed and yellow food coloring\nInstructions:\nPreheat the oven to 350 degrees F. Spray both large and small cake pans with nonstick cooking spray, coat with flour, and knock out the excess.\nFor the cake: Combine the cake mix with the pumpkin puree, oil and eggs. Using a hand mixer, beat on medium until well incorporated, about 3 minutes. Using an ice cream scoop, fill 6 of the the mini pumpkin pans 2/3 of the way to the top. Fill the unused cups with water so the pan doesn't burn. Pour the remaining batter into the large pan, 2/3 of the way up the sides. Bake the small pans until the tops are golden brown and a toothpick inserted in the center comes out clean, 10 to 12 minutes. Continue to bake the large cake until browned and toothpick inserted in center comes out clean as well, about 30 minutes. Remove from the oven and, once cool enough to handle, invert onto a wire cooling rack to cool completely.\nSlice the tops off of each cake so that it is flat. Spread about 1/4 cup of the frosting on the cut side of the large cake. Place the other cake half on top of the icing to form a large pumpkin. The icing will act as glue and hold the 2 halves together. Repeat the process with the smaller cakes using 1 tablespoon of frosting per cake set.\nFor the fondant: In a large bowl with a hand mixer, beat together the confectioners' sugar and pumpkin puree. Slowly add water by the tablespoonful until a very thick but pourable consistency is reached. Color the fondant orange with a few drops each of red and yellow food coloring. Put the icing in a resealable zip top bag. Place the cakes on a wire cooling rack fitted in a sheet pan. Snip the corner the zip top bag and start to squeeze fondant over top of cakes, allowing to drip down the sides. Let the fondant dry before inserting the stems.\nFor the stems: Wrap the cork with the green raffia. Insert a toothpick half way into the cork. Insert into the top of the large pumpkin. Cut the soldering wire into 6 (6-inch) pieces and fold each piece into thirds to form one thick piece about 2 inches long. Wrap with raffia and insert into the top of each small pumpkin cake.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]\n\n" + }, + { + "recipe": "Crispy Oven Fries with Feta-Red Pepper Dip\n3 tablespoons kosher salt, plus more to taste\n2 pounds russet potatoes, cut into wedges \n3 tablespoons unsalted butter, melted \nFreshly ground black pepper \nOne 8-ounce jar roasted red bell peppers (see Cook's Note)\n2 ounces feta, coarsely chopped \n3/4 cup toasted walnuts or almonds \n2 tablespoons olive oil \n1 tablespoon honey \n2 teaspoons lemon juice \n1/2 teaspoon ground cumin \n1/4 teaspoon crushed red pepper \n1 clove garlic \nKosher salt and freshly ground black pepper\nInstructions:\nFor the fries: Dissolve the salt in a large bowl of cold water and add 1 cup of ice cubes. Submerge the potato wedges and soak for 20 minutes.\nPreheat the oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.\nDrain the potatoes and pat them dry. Toss them in the butter and season with salt and pepper. Transfer them to the prepared baking sheet and bake, tossing halfway through, until browned, about 1 hour. Add additional salt and pepper if desired.\nFor the feta-red pepper dip: Combine the bell pepper, feta, nuts, olive oil, honey, lemon juice, cumin, crushed red pepper, garlic, a pinch of salt and a few turns of black pepper in a food processor and blend until smooth. Taste and adjust seasonings as desired.\nTop the fries with the feta-red pepper dip and serve.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Grüner Veltliner]" + }, + { + "recipe": "Pickled Chipotles\n6 dried chipotle or morita chiles, stemmed, seeded if desired\n2 cups red wine vinegar\nInstructions:\nIn a small pot combine chiles and vinegar. Bring to a boil. Reduce to a simmer and cook, covered, for about five minutes. Set aside to cool. Store in a jar in the refrigerator for up to 3 months.\n", + "wine_type": "[Malbec, Tempranillo, Garnacha]" + }, + { + "recipe": "Beef and Cheese Lasagna\n1 tablespoon olive oil\n1 cup chopped onion\n4 cloves garlic, minced\n3 pounds lean ground beef or ground turkey\n1 tablespoon dried basil\n1 tablespoon dried oregano\n1/2 teaspoon crushed red pepper flakes\n3 (28-ounce) cans diced tomatoes\n1 (14-ounce) can tomato sauce\n4 cups ricotta cheese (regular or part-skim)\n8 ounces grated mozzarella cheese (regular or part-skim), divided\n1 egg\n1/2 teaspoon ground black pepper\n12 uncooked lasagna noodles\n1/4 cup grated Parmesan or Romano\nInstructions:\nFor the Lasagna Filling:\nPreheat oven to 350 degrees F.\nHeat the oil in a large stock pot over medium heat. Add onion and garlic and saute 3 minutes, until soft. Add, beef and cook 5 to 7 minutes, until browned all over, breaking up the meat as it cooks. Stir in basil, oregano and red pepper flakes.\nAdd diced tomatoes and tomato sauce and bring to a simmer. Reduce heat to low and simmer 10 to 15 minutes. Remove from heat and set aside.\nFor the Lasagna:\nMeanwhile, in a large bowl, combine ricotta, half of the mozzarella, egg, and black pepper. Mix well.\nPour 1 cup of the meat sauce in the bottom of a 13 by 9-inch lasagna pan. Arrange 4 UNCOOKED lasagna noodles on top of sauce, overlapping noodles slightly to cover the bottom. Spoon half of the cheese mixture over noodles. Top with 1 1/2 cups of meat sauce and 4 more noodles. Top second layer of noodles with remaining cheese mixture, 1 1/2 cups of meat sauce and 4 more noodles. Top noodles with 1 1/2 cups of meat sauce and remaining mozzarella cheese. Top with Parmesan cheese.\nRefrigerate or freeze the remaining sauce.\nCover with foil and bake 45 minutes. Uncover and bake 15 more minutes, until top is golden and bubbly. Let stand 5 minutes before slicing.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Barbera, Garnacha]\n\n" + }, + { + "recipe": "Mashed Potatoes with Leeks and Sour Cream\n12 baking potatoes\n4 large leeks\n2 tablespoons unsalted butter plus 1/2 cup\n2 cups chicken broth\nSalt and white pepper\n1 cup sour cream\n1/2 cup whole milk\nInstructions:\nPeel potatoes and quarter them. Put in a pot of cold water with some salt and bring to a boil. Turn down to a simmer and cook until tender, 15 to 20 minutes.\nClean and chop leeks. Melt the 2 tablespoons butter in a large saute pan. Add leeks and sweat until they are soft and translucent. Add chicken broth and a little salt and white pepper and simmer for 3 to 4 minutes. Puree all in blender and put aside.\nMash the potatoes with a masher. Add leeks, sour cream, 1/2 cup butter, and milk. Whip with an electric hand mixer. Do not over beat. Season, to taste, with salt and white pepper. Can be reheated in microwave before serving.\nNote: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.\n", + "wine_type": "[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" + }, + { + "recipe": "Sweet and Spicy Shrimp Fajitas with Peppers and Onions\n1/3 cup olive oil\n1/4 cup torn cilantro\n1/4 cup honey\n3 tablespoons fresh lime juice\n1 teaspoon thyme leaves\n6 cloves garlic, smashed\n2 jalapenos, seeded\nKosher salt and freshly ground black pepper\n1 1/2 pounds peeled and deveined large shrimp\n2 red bell peppers, cut into 1-inch strips\n2 yellow bell peppers, cut into 1-inch strips\n2 large red onions, thickly sliced\n3 tablespoons olive oil\n2 limes, juiced\nKosher salt\nNeutral oil, for oiling the grill grates\nWarm tortillas, for serving\nSuggested toppings: guacamole, sour cream, lime wedges, chopped cilantro, sliced jalapenos, pico de gallo\nInstructions:\nFor the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the shrimp and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking\nFor the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.\nPrepare a grill for medium-high heat and brush the grill grates with oil.\nGrill the shrimp until cooked through, about 2 minutes per side.\nServe with the warm tortillas and toppings.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]\n\n" + }, + { + "recipe": "Frozen Hibiscus Margaritas\n1 cup sugar\n1/2 cup dried hibiscus flowers\n1 1/2 cups silver tequila\n3/4 cup triple sec\n3/4 cup fresh lime juice (from about 8 limes), plus wedges for garnish\nKosher salt\nInstructions:\nCombine the sugar, hibiscus and 1 cup water in a small saucepan. Bring to a boil, reduce the heat to medium and cook, stirring occasionally, until the sugar is dissolved. Transfer to a small bowl and refrigerate until cold, at least 1 hour.\nCombine the tequila, triple sec and lime juice in a pitcher. Strain the hibiscus syrup into the pitcher; stir until incorporated. Chill 30 more minutes.\nSpread some salt on a shallow dish. Moisten the rims of 8 glasses with a lime wedge and dip in the salt. Combine half of the tequila mixture with 4 cups ice in a blender and blend until slushy. Transfer to a separate pitcher; repeat with the remaining tequila mixture and 4 more cups ice. Serve in the prepared glasses; garnish with lime wedges.\n", + "wine_type": "[Margarita, Sauvignon Blanc, Moscato, Pinot Grigio]" + }, + { + "recipe": "Frittata Pizza\n2 tablespoons olive oil Tomato sauce to cover pizza\n1/2 cup finely chopped onion 1/2 cup diced or grated\n1/2 cup finely chopped red bell pepper Mozzarella\n2 cups plainly cooked strand pasta Anchovies, sliced black olives\n3 eggs, lightly beaten or pepperoni for topping\nSalt and freshly ground black pepper\nInstructions:\nIn a non-stick skillet, heat olive oil. Add onions and peppers, cover and cook for 5 minutes or until tender. While this is cooking, chop up strand pasta if it is sticking. Add the pasta and cook, uncovered, very slowly until a crust just begins to form. Stir in eggs and, with a fork, work them into the pasta. Cover and cook over very low heat until eggs have set, about 3 minutes. With a spatula, work the bottom to loosen it so that you will have an easier time later sliding it on a plate. Uncover, spoon over tomato sauce and scatter mozzarella and whatever toppings you like. Cover again just to melt the cheese. Slide onto plate and serve.\n", + "wine_type": "[Chardonnay, Chianti, Barbera, Tempranillo]" + }, + { + "recipe": "Buffalo Popcorn Chicken Bites\nVegetable oil, for frying\n2 1/2 cups complete pancake mix, any brand, divided\n1 1/4 cups water8 teaspoons hot sauce, divided (recommended: Tabasco)\n1 1/4 pounds chicken tenders or chicken breast cut into small bite-sized pieces\n1 cup store bought, good quality refrigerated blue cheese dressing (recommended: Marie's brand)\n2 scallions, finely chopped\n1 teaspoon coarse black pepper,\n1/3 palm full\nCut celery sticks, store bought\nInstructions:\nIn a deep sided skillet heat 1 1/2 inches of vegetable oil over medium heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready.\nWhile the oil is heating make the batter. In a wide mixing bowl combine 2 cups of the pancake mix, 1 1/4 cups water and about 6 teaspoons hot sauce. (Use a regular teaspoon you would stir coffee with ¿ that's what I did. I don't, technically, have a set of actual measuring spoons.)\nPlace the remaining plain 1/2 cup pancake mix in another wide mixing bowl. Arrange the batter and the bowl of plain pancake mix near the cook top and the heating oil. Line a plate with a few sheets of paper towels and keep within reach.\nOnce the oil is heated and ready, toss the chicken pieces in 2 teaspoons of hot sauce then toss in the plain pancake mix, coat evenly and shake off excess. The plain dry pancake mix will help the batter stick to the chicken pieces. Add some of chicken to the batter, you are going to want to work in 3 to 4 batches coating and frying. Using a fork, toss the bites in the batter. Remove the first batch from the batter, shaking off the excess batter as you carefully add them to the hot oil. Fry for 2 minutes on the first side, or until the first side is a deep golden brown, flip and continue to fry for another 2 minutes or until deep golden brown all over. Remove from the oil and drain on the paper towel lined plate, season with salt. Repeat until all the popcorn chicken bites are fried. Serve immediately with refrigerated, good quality creamy blue cheese prepared dressing with chopped scallions and black pepper stirred into it for dipping. Garnish platter with celery sticks.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" + }, + { + "recipe": "Fresh Fruit and Spiced Yogurt\n2 tablespoons quinoa, cooked\n8 ounces nonfat yogurt\n1/4 teaspoon ground cinnamon\n1 teaspoon orange, zest\n1 mango, cut in 1/2\n12 ounces papaya, peeled and sliced\n8 ounces melon, peeled and sliced\n4 ounces strawberries, washed and hulled\n4 limes, cut in 1/2\n4 mint leaves, for garnish\nInstructions:\nBegin by toasting quinoa in a dry saute pan over medium heat. In a small bowl, mix the yogurt with the cinnamon and zest. Slice the mangoes. Arrange the fruit equally on 4 chilled salad plates around the fanned mango and place the yogurt in the center. Garnish each plate with mint leaves and sprinkle a teaspoon of the toasted quinoa over the fruit and yogurt. ;\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" + }, + { + "recipe": "Chinese-Style Dumplings\n4 cups all-purpose flour\n1/4 teaspoon salt\n2 cups hot water\n2 boneless duck breasts and legs with skin, put through meat grinder fitted with medium blade\n1 cup finely chopped savoy cabbage \n3 tablespoons freshly chopped scallions\n2 tablespoons freshly chopped cilantro leaves\n2 tablespoons freshly chopped chives\n1 egg, lightly beaten\n2 tablespoons chili paste\n1 tablespoon hoisin sauce\n2 tablespoons cornstarch\n1 teaspoon ground ginger\n1 teaspoon Chinese five-spice powder\nSalt and freshly ground black pepper \n1 cup black vinegar\n1/4 cup rice vinegar\n2 tablespoons hoisin sauce\n2 tablespoons fresh lime juice\n1 tablespoon chili paste\n2 tablespoons freshly chopped cilantro leaves\n2 tablespoons freshly chopped mint leaves\n1 tablespoon freshly chopped Thai basil leaves\n1/2 habanero pepper, minced\nPeanut oil, for cooking \nLime wedges, for garnish\nCilantro leaves, for garnish\nInstructions:\nFor the dough: Whisk the flour with the salt and stir in the water until dough is shaggy. Turn onto a lightly floured board and knead briefly; dough should be soft and pliable but not too sticky. Rest, covered, while you make the filling and the sauce.\nPlace all the ingredients in a large bowl and mix until thoroughly combined. To check for seasoning, fry a bit in some hot oil until just cooked through. Adjust the seasoning as necessary.\nFor the sauce:\nCombine all but the last 2 ingredients in a bowl for dipping. Sprinkle the basil and habanero over the top.\nTo Assemble and Cook:\nFlour your work surface lightly and roll the dough, or pieces of it, about 1/8-inch thick (too thin and the dough will tear as you fill the dumplings). Cut out circles with a 3-inch round cutter. Cover the dough with a side towel or piece of plastic wrap as you work. Have a small bowl of water next to you. Place a scant tablespoon of filling in the middle of a dough circle, and press it so that it spreads slightly toward the side edges of the dough. Using your fingertip or a small pastry brush, wet the edge of the dough. Fold the dough up around the filling so that the filling sits on the work surface-that's the bottom of your dumpling-and the seam is between your fingers. Pleat the dough that is facing you, about 6 times, pressing it against the back to seal-only the front of the dumpling should be pleated. The corners of the dumpling should curl slightly away from you, toward the unpleated side. Heat a skillet, just large enough to accommodate the number of dumplings you want to cook over high heat. Add a thin coating of oil, heat, then add the dumplings in concentric circles. They should be touching. Cook until the bottoms are golden brown, 3 or 4 minutes (reduce the heat if they are browning too quickly). Add enough water to come about 1/4 of the way up the sides of the dumplings-it will spatter. Cover the skillet, adjust the heat so that the water is simmering, and cook for about 7 minutes. Uncover the skillet and, if there is water left, let it cook off. Check the dumpling bottoms-if they need to brown a bit more, let them, adding a bit more oil if necessary. Serve the dumplings immediately, drizzled with some dipping sauce and garnished with cilantro and lime wedges.\n", + "wine_type": "[Pinot Grigio, Sauvignon Blanc, Riesling, Gewürztraminer]" + }, + { + "recipe": "Cream of Celery Soup\n6 slices bacon, quartered\n2 tablespoons unsalted butter\n3 cups chopped celery hearts\n3 cups chopped peeled celery root\n1 shallot, chopped\n2 teaspoons fresh thyme\n1/2 teaspoon celery seeds\nKosher salt and freshly ground pepper\n3/4 cup half-and-half\n2 cups fresh parsley\n2 tablespoons fresh tarragon\n1 teaspoon fresh lemon juice\nInstructions:\nCook the bacon in a large skillet over medium heat until crisp, about 8 minutes. Drain on paper towels.\nPour 1 tablespoon of the bacon drippings into a large pot over medium heat; add the butter. When the butter is melted, add the celery, celery root and shallot. Cook, stirring, until the shallot starts softening, about 5 minutes. Add the thyme, celery seeds, 1 teaspoon salt and a few grinds of pepper; stir to coat. Add 6 cups water and the half-and-half; bring to a simmer and cook until the vegetables are tender, about 20 minutes.\nWorking in batches, transfer the soup to a blender and puree until smooth, adding some parsley and tarragon to each batch (or puree in the pot with an immersion blender). Return the soup to the pot and bring to a simmer; thin with water as needed. Season with the lemon juice, salt and pepper. Top each serving with the bacon.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Crudite with Olive-Creme Fraiche Dip\n1/2 cup chopped olives\n1 cup creme fraiche\n3 tablespoons chopped parsley leaves\nSalt and freshly ground black pepper\n1 bunch baby carrots, peeled\n1 pound fingerling potatoes, boiled and halved lengthwise\n1 head fennel, thinly sliced\n2 to 3 baby zucchini, cut into 3-inch sticks\nInstructions:\nIn a mixing bowl, combine the olives, creme fraiche, and parsley and season with salt and pepper. Mix to combine, then transfer to a small dipping bowl. Serve with an assortment of crudite, of your choice.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Brown Sugar and Soy Glaze\n1/2 cup agave nectar\n1/2 cup mirin \n1/2 cup molasses \n1/2 cup sherry vinegar \n1/4 cup plus 1 tablespoon soy sauce \n1/4 cup loosely packed brown sugar \n5 cardamom pods \n2 cinnamon sticks \n1 bay leaf \n1 Thai chile\n1 star anise \nInstructions:\nCombine the agave, mirin, molasses, vinegar, soy sauce, brown sugar, cardamom, cinnamon, bay leaf, chile and star anise in a medium saucepan. Bring the mixture to a simmer and reduce to a glaze, 10 to 15 minutes. Strain, discarding the solids.\nUse as a glaze for baked ham, or when cooking lamb, chicken or pork. Warm before using, so the glaze coats the meat evenly. \n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]" + }, + { + "recipe": "Summer Vegetable Soup with Andouille\n2 tablespoons extra-virgin olive oil, plus more for drizzling\n1 12-ounce package fully cooked andouille sausages, halved lengthwise and sliced into 1-inch pieces\n1 pound red-skinned new potatoes, cut into chunks \n4 ounces wax beans, trimmed and halved \n4 ounces green beans, trimmed and halved \n1 ear of corn, kernels cut off \n1 tablespoon tomato paste \n1 teaspoon chopped fresh thyme \nKosher salt and freshly ground pepper\nKosher salt and freshly ground pepper \n2 cups low-sodium chicken broth \n1 large tomato, chopped\n2 tablespoons chopped fresh parsley\nInstructions:\nHeat the olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring often, until browned, about 5 minutes. Transfer to a plate using a slotted spoon.\nAdd the potatoes, wax beans, green beans, corn, tomato paste, thyme, 3/4 teaspoon salt and a few grinds of pepper to the pot and stir to coat. Add 4 cups water and the chicken broth and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, about 15 minutes.\nAdd the sausage to the pot and return the soup to a simmer; season with salt. Top each serving with the tomato, parsley and a drizzle of olive oil.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" + }, + { + "recipe": "Sauteed Tenderloin Steaks with Wine Sauce\nTwo 1 1/4-inch thick (8 ounces weight) tenderloin steaks, top loin center cut\n1 tablespoon olive oil\nTablespoon or so finely sliced scallion\n1/2 cup good red wine\n1 tablespoon butter\nMinced parsley or chopped chives\nSalt and pepper\nInstructions:\nTrim steaks of excess fat and pat dry with towels; brush them lightly with some olive oil and lightly oil a nonstick pan. Saute steaks 1 1/2 minutes to 2 minutes a side for red rare; longer for medium. Remove steaks to a warm plate. Degrease most of the fat, leaving only a teaspoon in skillet. Add the scallions and stir for a moment. Pour in wine and scrape deglazings; boil down until syrupy. Remove from heat, add butter and parsley or chives if you wish; pour over steak\n", + "wine_type": "[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" + }, + { + "recipe": "Tandoori Smoked Salmon Ravioli with Goat Cheese Parfait and Osetra Caviar\n1 salmon fillet\n2 cups salt\n2 cups sugar\n2 cups water\nCurry powder\n4 quail eggs\n4 goyoza wrappers\n2 tablespoons Swedish mustard\n1 tablespoon Chinese Mustard\n1/2 teaspoon squid ink\n1/2 tablespoon miso\n1/2 tablespoon black bean paste\n5 egg yolks* (See Disclaimer)\n1/2 cup tennet sugar\n3/4 cup sour cream\n3/4 cup heavy cream\n3/4 cup creme fraiche\n1/4 cup goat cheese\n1 tablespoon Absolut Citron\n1 teaspoon salt\n3 lemons, juiced\nGarnish, osetra caviar\nInstructions:\nSalmon: Cure salmon fillet in equal parts salt, sugar and water for 2 hours. \nDry with a towel. Smoke with applewood chips. And brush with Tandoori spices. \nPoach quail eggs with goyoza wrappers around them.\nFor the mustard: Mix all ingredients in a blender until smooth. Serve salmon with poached quail eggs and black mustard sauce.\nFor the parfait: Whisk the yolks and sugar together. Set aside. Whisk the sour cream, heavy cream, creme fraiche and goat cheese together. Fold the cream mixture into the yolk mixture. Add the Absolut Citron, salt and lemon juice. Layer into Parfait glass, garnish with Caviar.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]\n\n\nGiven the following recipe, provide the wine types that would pair well with the recipe.\nReturn a list of the wine types only.\nrecipe:\nBaked Brie with Fig Jam and Prosciutto\n1 (1 lb) round of brie cheese\n1/4 cup fig jam\n8 slices prosciutto\n1/" + }, + { + "recipe": "Mushroom Gruyere Grilled Cheese\n1/2 cup robiola fresca cheese, at room temperature (substitute cream cheese if unavailable)\n1/2 tablespoon lemon zest \n1 teaspoon chopped fresh rosemary \n1/2 teaspoon white truffle oil \nSalt and freshly ground black pepper \n6 tablespoons extra-virgin olive oil\n2 pounds mixed wild and cultivated mushrooms, trimmed and thickly sliced \nKosher salt and freshly ground black pepper \n2 shallots, finely chopped \n2 cloves garlic, finely chopped \n2 tablespoons unsalted butter \n2 tablespoons chopped fresh rosemary \n2 tablespoons fresh thyme leaves \n4 slices pan de mie or French Pullman bread, cut 3/4-inch thick\n1 stick (8 tablespoons) European-style butter, at room temperature\n4 thin slices Gruyere\n4 thin slices fontina\n4 tablespoons chopped fresh herbs (parsley, tarragon, chives and chervil) \nCoarse sea salt\nInstructions:\nFor the truffle spread: Thoroughly combine the robiola, lemon zest, rosemary, truffle oil and some salt and pepper in a bowl. Reserve at room temperature.\nFor the mushrooms: Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium-high heat until it shimmers. Add just enough of the mushrooms to loosely cover the bottom of the skillet (you should be able to see the pan between the mushrooms). Season the mushrooms with salt and pepper. Cook for about 2 minutes, then gently turn the mushrooms over as they brown and soften.\nAdd a little chopped shallot and garlic, some butter and some rosemary and thyme to the pan. Continue cooking until the mushrooms are tender, about 2 minutes more; transfer to a paper towel.\nWipe out the skillet and repeat the process, cooking the mushrooms in small batches. Reserve at room temperature. \nFor the grilled cheese: Preheat a griddle over moderately low heat to 350 degrees F.\nBrush one side of each bread slice with softened butter. Spread the opposite side with truffle spread (1/4 cup per slice). Top each with a slice of fontina and a slice of Gruyere Spoon 1/2 cup of the mushrooms onto each slice. Sprinkle with the herbs and season with salt. Close the sandwiches.\nSet the sandwiches on the hot griddle and press with a large baking sheet weighted down with cans. Cook until toasted, 3 minutes per side. \nCut the sandwiches in half diagonally and serve hot.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]\n\n" + }, + { + "recipe": "Chocolate Fondue\n8 ounces extra bitter chocolate\n3 ounces butter, softened\n1/3 cup water\nInstructions:\nForm mini scoops of ice cream in your favorite flavors, placing the scoops on a cookie sheet. Insert small wooden skewers into the scoops Place in the freezer. Have ready chopped nuts, toasted coconut or any of your favorite ice cream garnishes.\nMelt chocolate over double boiler, whisk in softened butter. Pour water in all at once, whisk. Pour into fondue pot, place over sterno. Remove ice cream from freezer, dip in fondue, roll in garnishes. ENJOY!!!\n", + "wine_type": "[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" + }, + { + "recipe": "Gochujang Brown Rice Bowls Topped with Avocado, Bacon, Scallions, and Fried Eggs\n4 cups cooked brown rice\n3/4 cup Food Network Kitchen™ Inspirations Korean Gochujang Cooking Sauce\nKosher salt\n4 strips bacon\n1 teaspoon vegetable oil\n4 large eggs\n1 avocado, sliced\n2 scallions, sliced\n2 teaspoons toasted sesame oil\n2 teaspoons black sesame seeds\nInstructions:\nToss together the rice and 1/2 cup of the Korean Gochujang Cooking Sauce in a medium bowl. Cover and microwave until hot, stirring halfway through, about 4 minutes. Season with salt.\nMeanwhile, cook the bacon in a large nonstick skillet over medium heat until browned and crispy, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain and then roughly chop.\nWipe out the skillet, add the oil and place it over medium-high heat. Crack the eggs into the skillet and sprinkle each with a little salt. Cover and cook until desired doneness. Remove from the heat.\nDivide the hot rice among 4 bowls. Top each with an egg, avocado slices, bacon, the remaining cooking sauce and scallions. Drizzle each with 1/2 teaspoon of the sesame oil and sprinkle with the sesame seeds. \n", + "wine_type": "[Syrah, Tempranillo, Barbera, Chianti]" + }, + { + "recipe": "Christmas Pasta Salad\nKosher salt\n2 heads broccoli (about 1 1/2 pounds), cut into florets \n1 pound mezze rigatoni or other short tubular pasta \n1/3 cup plus 2 tablespoons olive oil \n1 1/2 cups baby spinach \n1/2 cup freshly grated Parmesan (about 1 ounce) \n1/4 cup almonds \n1/4 cup packed fresh basil leaves \nJuice of 1 lemon (about 3 tablespoons) \n2 tablespoons chopped fresh chives, plus more for serving \n2 roasted red peppers, drained and sliced (about 1 1/2 cups) \n1/2 cup sun-dried tomatoes packed in oil, drained and thinly sliced \n8 ounces small mozzarella balls (or pearls) \n2 tablespoons white wine vinegar \nInstructions:\nBring a large pot of generously salted water to a boil. Fill a large bowl with cold water. Drop the broccoli into the boiling water and cook until crisp-tender and bright green, about 2 minutes. Remove with a slotted spoon and plunge into the cold water to stop the cooking. Let sit until cool, then drain and set aside.\nReturn the water in the pot to a boil and cook the rigatoni according to the package directions for al dente. Drain in a colander and transfer to a large bowl. Toss the pasta with 2 tablespoons of the olive oil to coat evenly and refrigerate until cooled completely, about 10 minutes. \nMeanwhile, add the remaining 1/3 cup olive oil to a blender with the spinach, Parmesan, almonds, basil, lemon juice, chives and 1/4 cup water and puree until completely smooth. Pour the pesto over top of the pasta and add the reserved broccoli, red peppers, sun-dried tomatoes, mozzarella, vinegar and 1 teaspoon salt. Toss gently until well combined. Transfer to a serving bowl and sprinkle with more chopped chives. Cover and refrigerate until ready to serve, up to 4 hours.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" + }, + { + "recipe": "Peanut Noodle Salad\n8 ounces rice vermicelli noodles\n6 tablespoons fresh lime juice\n3 tablespoons low-sodium soy sauce\n3 tablespoons creamy peanut butter\n3 tablespoons packed dark brown sugar\n3 tablespoons vegetable oil\n1 small red bell pepper, thinly sliced\n1/2 cup sliced scallions\n1/2 cup roughly chopped fresh basil\n1/2 cup roughly chopped fresh cilantro\n1/2 cup roughly chopped fresh mint\nKosher salt\n1/3 cup salted roasted peanuts, roughly chopped\nInstructions:\nPut the noodles in a large bowl and cover with boiling water. Let the noodles soak until tender, about 10 minutes; drain and rinse under cold water until cool. Transfer to a serving bowl.\nWhisk the lime juice, soy sauce, peanut butter, brown sugar and vegetable oil in a medium bowl until smooth. Pour the dressing over the noodles. Add the bell pepper, scallions, basil, cilantro and mint and toss to combine. Season with salt and sprinkle with the peanuts.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" + }, + { + "recipe": "Paella. American-style\n2 tablespoons olive oil\n2 tablespoons tomato paste\n1 pound boneless sirloin steak, trimmed of fat, cut into 1-inch cubes\n2 dozen (51 to 60 count) frozen shrimp, thawed, shelled and deveined\n1 (6.8-ounce) box beef flavor rice preparation (recommended: Rice a Roni)\n2 1/2 cups hot water\n2 tablespoons butter\n1 small onion, sliced\n1/4 cup peas, frozen\n1/2 cup sliced baby carrots\n1/2 medium red bell pepper, diced\n1 (3.5-ounce) can mushrooms, drained\n1/4 cup pitted, sliced black olives such as kalamata\n2 tablespoons grated Parmesan\nInstructions:\nHeat a large skillet over medium-high heat. Add the olive oil, tomato paste and beef. Brown the steak; transfer to a bowl and set aside.\nMake the rice a roni in a large skillet, according to manufacturer's instructions. Just before you put on the lid, add all of the remaining ingredients, except the beef mixture. Simmer for 20 to 25 minutes. Add the beef the last 10 minutes of cooking to warm through.\nClick here to view Food Network Kitchen's healthier version of this recipe.\n", + "wine_type": "[Rioja, Tempranillo, Garnacha, Pinot Grigio]" + }, + { + "recipe": "Sauteed Beet Greens\nOlive oil, to coat pan\n2 bunches beet greens, washed and cut into 2-inch pieces\n2 cloves garlic, minced\n1 teaspoon crushed red pepper flakes\nZest and juice of 1/2 lemon\nKosher salt and freshly ground pepper\nInstructions:\nHeat a medium saute pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.\n", + "wine_type": "[Riesling, Pinot Grigio, Sauvignon Blanc, Albariño]" + }, + { + "recipe": "Red Roast Duck with Bok Choy Fondue\n1 bottle red wine\n2 cups shaohsing wine, may substitute with 1 cup dry sherry\n4 cups thin soy sauce\n4 cups of water, or enough to cover duck\n1 large whole duck, head off, eviscerated\n2 boxes of Chinese rock sugar or 2 cups brown sugar\n1 large piece ginger sliced\n1 head of garlic, sliced in half\n2 bunch scallions\n2 star anise\n2 Thai bird chiles\n2 cinnamon sticks\n8 bok choy, halved, decored and cleaned\nSliced scallions, for garnish\nInstructions:\nPut all liquid ingredients and sugar in a tall stock pot and bring to boil. Add duck and reduce heat. When boiling again, turn down to a simmer and skim. Add the rest of the remaining ingredients, except bok choy. Taste for seasoning. It should have an inherent sweetness to the liquid. If not, add more brown sugar. Simmer slowly for 2 to 3 hours, or until duck is very soft. For the last 10 minutes of cooking, add the bok choy. Carefully remove duck and bok choy. Strain the liquid and reduce until a light syrup is achieved. Glaze duck and garnish with sliced scallions.\n", + "wine_type": "[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" + }, + { + "recipe": "Guiness Stout Ice Cream\n1 cup Guinness stout(or any stout beer)\n1 cup whole milk\n2 cups cream\n2 ounces glucose syrup\n1 cup sugar\n1 cup egg yolks\nInstructions:\nBring beer, milk, cream, glucose, and sugar to a boil, drizzle into the egg yolks while whisking vigorously. Heat to 185 degrees F stirring constantly and pour through a fine seive and chill over an ice bath. When ice cream base is cold, freeze in an ice cream machine.\n", + "wine_type": "[Stout, Porter, Brown Ale]" + }, + { + "recipe": "Veg-Head Three-Bean Chili\n2 tablespoons (2 turns around the pan) olive or vegetable oil\n1 medium yellow skinned onion, chopped\n1 large red pepper, seeded and chopped\n1 large green pepper, seeded and chopped\n1 large jalapeno pepper, seeded and chopped\n4 cloves garlic, crushed and chopped\n1 cup pale beer or vegetable stock/broth\n1 (32- ounce) can crushed tomatoes\n1 (14-ounce) can black beans\n1 (14-ounce) can dark red kidney beans\n1 tablespoon ground cumin\n2 tablespoons chili powder\n1 tablespoon cayenne hot pepper sauce, several drops\n1 teaspoon coarse salt\n1 cup spicy vegetarian refried beans\n8 ounces (2 cups shredded) spicy Monterey Jack or smoked cheddar\nChopped scallions, whites and greens\nDiced fresh seeded plum tomato\nBlue and red corn tortilla chips or black bean tortilla chips, for dipping\nInstructions:\nOver moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.\nSeason chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.\n", + "wine_type": "[Syrah, Zinfandel, Tempranillo, Garnacha]" + }, + { + "recipe": "Super-Simple Apple-Cinnamon Dessert Crepes\n1 teaspoon granulated sugar\n1/4 teaspoon cornstarch\n1/8 teaspoon cinnamon\nDash salt\n1/2 cup diced Fuji apple\n1/8 teaspoon lemon juice\n1 tablespoon reduced-fat/light cream cheese, room temperature\n1/2 cup fat-free whipped topping, thawed from frozen\nTwo 9-inch ready-to-use dessert crepes (can be found in the produce aisle)\n1 teaspoon fat-free or light caramel dip, room temperature\nPowdered sugar, for optional garnish\nInstructions:\nIn a small nonstick pot on the stove, combine sugar, cornstarch, cinnamon, and salt with 2 tablespoons of cold water. Stir to dissolve. Add apples and lemon juice and stir. Bring to medium heat and cover. Cook until the apples have softened and liquid has thickened, about 5 minutes, uncovering often to stir.\nRemove the pot from heat and transfer the mixture to a bowl. Allow it to cool for several minutes. Thoroughly stir in cream cheese. Fold in whipped topping.\nLay crepes flat on a dry surface. Evenly distribute the apple mixture between the crepes. Fold each crepe up envelope-style, first folding the sides in, and then folding/rolling it up from the bottom.\nBring a skillet sprayed with nonstick spray to medium heat. Place the crepes in the skillet with the seam-sides down. Cook them until slightly browned, about 1 minute per side. (Flip carefully.)\nPlate your crepes and drizzle them with caramel dip. If you like, sprinkle with powdered sugar. Try not to pass out as you dig in!\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]\n\n" + }, + { + "recipe": "Buchanan's Aguila\n1.5 oz. Buchanan's\n1 oz. grapefruit soda\nInstructions:\nAdd Buchanan's and grapefruit soda\nServe over ice\n", + "wine_type": "[Gin]" + }, + { + "recipe": "Thai Green Chile Stir Fry on Bed of Shredded Lettuce\n1 stalk lemongrass\n1 cup chicken stock\n2 jalapeno chilies, seeded and coarsely chopped\n1 Fresno chile, chopped\n1 large shallot, chopped\n4 cloves garlic, peeled\n1-inch piece ginger, grated or minced\n1 tablespoon dark brown sugar\nA handful fresh cilantro leaves\nA handful fresh mint leaves\n1 teaspoon ground cumin, 1/3 palmful\n1 teaspoon ground coriander, 1/3 palmful\n2 tablespoons tamari or 1 tablespoon fish sauce\nFreshly ground black pepper\n2 limes, juiced\nKosher salt (if not using fish sauce)\n2 tablespoons high-temperature cooking oil\n1 1/2 pounds thinly sliced chicken\n1 sweet red bell pepper, thinly sliced\n1 sweet yellow onion, thinly sliced\n1 large head iceberg lettuce, well chilled, cored, quartered, and very thinly shredded\nInstructions:\nPeel the tough outer layers of the lemongrass to expose the inner pale yellow layer. Trim 2-inches from the bottom, cutting away the bulb. Slice until the tops become tough. Add the pieces to a small pot over medium heat and add the stock and 1/2 cup water. Bring to a simmer and allow to reduce by half. Strain, reserving liquid.\nInto a food processor add the cooked lemongrass, chilies, shallot, garlic, ginger, sugar, cilantro, mint, cumin, coriander, tamari, pepper, lime juice, and salt (if not using the fish sauce). Process into a paste.\nHeat the oil in a wok or large saute pan over high heat; add the chicken and brown. Remove to a plate. Add a drizzle more oil and stir-fry the bell peppers and onions for 2 minutes. Stir in the paste for 1 minute, and then add the reserved liquid and stir. Return the chicken to the pan. Serve stir-fry on a bed of shredded lettuce.\n", + "wine_type": "[Syrah, Grenache Blanc, Riesling, Gewürztraminer]" + }, + { + "recipe": "Mixed Berries with Limoncello\n4 cups mixed berries (like strawberries, raspberries, and blueberries)\n2 tablespoons Limoncello\n2 tablespoons finely chopped fresh mint leaves\n2 tablespoons finely chopped fresh basil leaves\nInstructions:\nCombine all the ingredients in a medium bowl. Toss to combine. Serve in individual serving dishes.\n", + "wine_type": "[Prosecco, Moscato, Sauvignon Blanc]" + }, + { + "recipe": "Molten Chocolate Cinnamon Pots\n8 tablespoons unsalted butter, plus extra for ramekins\n1 cup sugar, plus 1 tablespoon, for ramekins\n10 ounces semisweet chocolate\n1 teaspoon vanilla extract\n1 teaspoon ground cinnamon\n1/2 teaspoon salt\n4 large eggs\n1 large egg yolk\n2 tablespoons all-purpose flour\nInstructions:\nPowdered sugar, for dusting Special Equipment: Mixer with whisk attachment and 8 (4-ounce) ramekins Preheat the oven to 400 degrees F. Coat 8 (4-ounce) ramekins with butter. Add the 1 tablespoon of sugar into 1 ramekin. Swirl to coat, then tap out the excess sugar into another ramekin. Repeat the process until all of the ramekins have been coated. Set aside.\nIn a double boiler, over low heat, add the remaining 8 tablespoons of butter and the chocolate, stirring occasionally, until melted and combined. Fold in the vanilla extract, cinnamon, and salt. Set aside. In the bowl of a stand mixer, fitted with a whisk, add the eggs, egg yolk, and the remaining 1 cup of sugar. Whisk on medium until the eggs triple in volume. Gently fold in the chocolate mixture. Sift the flour into the bowl and gently fold to incorporate, being careful not to deflate the eggs. Pour the batter into the ramekins, dividing evenly. Arrange the ramekins on a sheet tray. Bake until the tops are set but the center wiggles slightly when lightly shaken, about 18 to 20 minutes. Serve immediately, dusted with powdered sugar.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]\n\n" + }, + { + "recipe": "Roast Beef Panini with Walnut Pesto\n1 cup packed fresh flat-leaf parsley\n1 cup walnut halves\n1 clove garlic\n1/4 cup olive oil, plus more for brushing\n1/4 cup freshly grated Pecorino-Romano\n1/2 teaspoon red wine vinegar\nKosher salt\n4 ciabatta rolls, split for sandwiches\n4 ounces sliced provolone\n8 ounces sliced roast beef\n1/4 cup sun-dried tomatoes, finely chopped\nInstructions:\nCombine the parsley, walnuts and garlic in a food processor and pulse until coarsely chopped. Add the olive oil and process until smooth. Transfer to a bowl and stir in the Pecorino and vinegar and season with salt.\nOn the bottom half of each sandwich roll, layer 1 ounce provolone, 2 ounces roast beef, 2 teaspoons pesto and 1 tablespoon sun-dried tomatoes. Top with the top half of each roll.\nBrush both sides of the sandwich lightly with olive oil. Cook in a panini press until golden on both sides and the cheese melts, about 5 minutes. (Or cook on a griddle or pan with a sandwich weight over medium-high heat and until golden on both sides and the cheese melts, about 5 minutes.)\n", + "wine_type": "[Chardonnay, Barolo, Tempranillo, GSM Blend]" + }, + { + "recipe": "Potatoes with Onions, Olives and Tomatoes\n6 small or 4 medium red potatoes, halved (or quartered if potatoes are slightly bigger)\n1/2 cup pitted Greek (kalamata) olives\n1/2 cup diced ripe tomatoes\n1/4 cup minced red onion\n1 1/2 tablespoons olive oil\n1 tablespoon red wine vinegar\n1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried\nSalt and ground black pepper\nInstructions:\nPlace potatoes in a medium or large saucepan and pour over enough water to cover by about 2 inches. Set pan over high heat and bring water to a boil. Boil 8 minutes, until potatoes are fork tender.\nDrain and transfer potatoes to a large bowl. While potatoes are still warm, add olives, tomatoes, onion, olive oil, vinegar, and thyme and toss to combine. Season, to taste, with salt and black pepper.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" + }, + { + "recipe": "Old Timey Apricot Fried Pie\n3 cups all-purpose flour, plus more for flouring surface\n1 tablespoon powdered sugar\n1/2 teaspoon salt\n1 tablespoon white vinegar\n1 egg yolk\n1 1/4 sticks butter (5 ounces)\n3/4 cup iced water\n1 egg beaten, for egg wash\n2 cups dried apricots, diced\n1 (8-ounce) jar apricot jam\n6 ounces apricot nectar (recommended: Kern's)\n1 cup sugar\n2 teaspoons pumpkin pie spice\n2 tablespoons cornstarch, dissolved in 2 tablespoons cold water\n1/8 teaspoon almond extract\n1 teaspoon vanilla extract\nVegetable oil, for deep frying\nCinnamon sugar, for sprinkling\nInstructions:\nMake crust:\nPlace flour, sugar, salt, vinegar, and egg yolk in the bowl of a food processor and pulse lightly 1 time. While pulsing, add butter gradually; dough should be the consistency of cornmeal. Do not over-mix or dough will become tough and hard to roll out. While pulsing, add ice water slowly until dough forms a ball (again being careful to not over-mix). Turn off processor as soon as dough forms a ball and refrigerate dough for about 30 minutes.\nMake filling:\nCombine apricots, jam, nectar, sugar, and pumpkin pie spice in a medium saucepan and bring to a simmer over medium heat, stirring frequently, for 10 to 15 minutes. Add cornstarch slurry and continue simmering for another 5 minutes. Remove from heat and add almond and vanilla extracts. Let cool to room temperature; mixture should thicken to the consistency of a jam.\nMeanwhile, pour several inches of oil into a large, deep, heavy-bottomed pan or Dutch oven; oil should not come more than halfway up the sides of the pan. Heat oil to 360 degrees F.\nOn a floured board, roll out dough to 1/8-inch or less thickness. Cut or stamp dough into 15 (6-inch) round circles, or as many that size as possible. Spoon about 2 tablespoons of filling into the center of each circle of dough and brush edges with egg wash. Fold in half and press edges together with a fork dipped in flour. Poke the top of the crust twice with fork.\nCarefully add pie pockets, in batches, to the hot oil and deep fry until golden brown, turning as needed. Remove from oil and drain on paper towels. Sprinkle with cinnamon sugar and serve; be careful as filling is hot.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Gewürztraminer]\n\n" + }, + { + "recipe": "Chuttletopf\nClarified butter\n1 medium onion, sliced\n1 teaspoon sugar\n1 clove garlic, crushed\n2 pounds honeycomb tripe, par-boiled, cut into bite size portions\n1 pound tomatoes, skinned, seeded, and cubed\n1 3/4 cups dry red wine\n4 ounces mushrooms, sliced\n1/4 pound smoked beef, roughly sliced\n1/2 pound Polish sausage, sliced into 1/2-inch rounds\n1 bouquet garni (1 bay leaf, 2 teaspoons rosemary)\n1/4 teaspoon nutmeg\nFreshly ground salt, to taste\nFreshly ground pepper, to taste\nInstructions:\nHeat a little clarified butter in a large pan. Add onion, sprinkling sugar over them to help them brown. Add garlic and cook for a few minutes. Stir the onions and garlic and place tripe pieces on top. Add tomatoes and 3/4 cup red wine and bring to a boil. Then add mushrooms and smoked beef, sausage, herbs and nutmeg. Season generously with salt and pepper. Reduce heat and simmer for 1 hour.\nAfter 1 hour, add remaining red wine and cook another 2 hours, until tripe is tender. Pour into warmed soup tureen and serve immediately.\n", + "wine_type": "[Barolo, Barbaresco, Rioja, Shiraz]" + }, + { + "recipe": "General Tso's Chicken\n1 large egg white\n3 tablespoons cornstarch\n3 tablespoons Chinese cooking wine, or dry sherry\n3 tablespoons soy sauce\n1 pound boneless, skinless chicken thighs, cut into 1-inch cubes\n1/4 cup chicken stock\n2 teaspoons white vinegar\n2 teaspoons sugar\nVegetable oil, for frying\n12 dry red chile peppers\n1 tablespoon minced garlic\n1 tablespoon minced ginger\n1/2 teaspoon red pepper flakes\n1/2 cup sliced green onions\n1/2 cup roughly chopped lightly toasted cashews\nGreen onions, sliced on the bias, garnish\nHot steamed white rice, accompaniment\nInstructions:\nIn a bowl, whisk together the egg white, 2 tablespoons of the cornstarch, 2 tablespoons of the wine, and 1 tablespoon of soy sauce. Add the chicken and toss to coat. Cover and marinate in the refrigerator for up to 2 hours.\nTo make the sauce, in another bowl, whisk remaining 1 tablespoon cornstarch with 1 tablespoon of the chicken stock until smooth. Add the remaining 3 tablespoons chicken stock, 1 tablespoon wine, 1 tablespoon soy sauce, the vinegar, and sugar and whisk to combine. Set aside until ready to finish the dish.\nIn a large wok or pot, heat enough oil to come 3 inches up the sides to 350 degrees F.\nRemove the chicken from the marinade and carefully slide into the hot oil. Fry, turning, until golden brown and cooked through, about 2 minutes. Remove and drain on paper towels.\nDiscard all but about 1 tablespoon of the oil from the wok. (Alternatively, in a clean wok or saute pan, heat 1 tablespoon of oil over medium-high heat.) Add the chile peppers and stir-fry until nearly black. Add the garlic, ginger, red pepper flakes and 1/2 cup green onions. Stir-fry until fragrant, about 15 seconds. Add the chicken stock sauce, bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from the heat.\nArrange the chicken on a platter and pour the sauce over it. Garnish with the cashews and additional green onions. Serve with hot rice.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Pulled Pork Empanadas with Apple Chimichurri\n1/4 cup honey\n1 teaspoon Neely's BBQ Seasoning\n1 teaspoon ground garam masala\n1 1/2 teaspoons orange juice\n1 1/2 teaspoons lemon juice\n3 cups chopped pulled pork\n1 cup all-purpose flour\n3 cups fine cornmeal\n1 teaspoon baking powder\n2 teaspoons kosher salt\n2 tablespoons sugar\n1 cup cold butter, cut in small cubes\n2 eggs\n2 tablespoons warm water\n2 tablespoons lemon juice\n2 tablespoons whole milk\n1 tablespoons dehydrated lemon peel\n1 cup roughly chopped corn kernels\nWater, for sealing\n6 tablespoons olive oil, plus 2 tablespoons, for sauteing\n1 cup cored diced apples, skin on\n3 tablespoons diced red onion\n1/4 cup chopped Italian parsley leaves\n1 tablespoon apple cider vinegar\n1/2 tablespoon salt\n1/4 teaspoon fresh ground black pepper\nInstructions:\nFor the pork:\nIn a small bowl mix together all ingredients except pork. Add the pork to a large bowl, pour in the marinade mixture and mix together until the pork is well coated.\nFor the dough:\nPreheat oven to 400 degrees F.\nIn a large bowl, mix together flour, cornmeal, baking powder, salt, and sugar and cut in butter until the mixture is crumbly. In a small bowl, lightly beat the eggs and mix in the water, lemon juice, milk, lemon peel and corn. Add the wet mixture to the dry mixture and combine to form a soft and pliable dough. Knead the dough until fully mixed. On a floured surface, roll the dough out to 1/4-inch thickness and cut into 5-inch rounds.\nFill each round with 1 to 2 tablespoons of meat filling. Fold the dough in half and dab the edges with water to seal. There should be a 1/2-inch of dough to work with to form the seal. For a tight seal, press with the tines of a fork all around the edge of the empanada. Transfer the empanadas to a lightly buttered baking sheet and bake for 10 to 15 minutes.\nArrange the empanadas on a serving platter.\nFor the chimichurri:\nIn a small saute pan over medium-low heat, add 2 tablespoons of oil. Add the apples, lemon juice, parsley, onions and apple cider vinegar and saute until onions and apples become soft, about 3 minutes.\nIn a serving bowl, add 6 tablespoon olive oil. Add the sauted apple mixture to the bowl and stir to combine. Season with salt and pepper, to taste, and serve on top of the empanadas.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]\n\n" + }, + { + "recipe": "Bread and Butter Pickles\n3 pounds pickling cucumbers\n2 tablespoons pickling salt\nIce\n2 teaspoons whole yellow mustard seed\n2 teaspoons crushed red pepper flakes\n4 cups apple cider vinegar\n1 cup granulated sugar\n1 teaspoon turmeric\nInstructions:\nSlice the cucumbers 1/4-inch thick by hand or on a mandoline into large mixing bowl. Toss the cucumbers with the pickling salt and cover with a thin layer of ice. Set aside for 4 hours.\nDrain, rinse and drain the cucumbers again. Toss the drained cucumbers with the mustard seed and crushed red pepper. Transfer to a storage container, leaving enough room for the brine.\nMake the brine by combining the vinegar, 4 cups water, the sugar and turmeric in a nonreactive saucepot. Brine to a boil and pour over the cucumbers. Let cool to room temperature before storing in a refrigerator for 3 weeks before using.\n", + "wine_type": "[Chardonnay, Riesling, Sauvignon Blanc, Vermentino]" + }, + { + "recipe": "Pineapple Tarts\n1 can pineapple rings, drained\n1 teaspoon minced fresh ginger \n1 teaspoon sea salt \n2 tablespoons agave syrup\n2 sheets puff pastry \n1 egg, lightly beaten \n1 teaspoon granulated sugar \n1 pint vanilla ice cream, for serving\n1/4 cup caramel sauce, for serving \n1/4 cup sliced almonds, toasted, for serving\nInstructions:\nPreheat the oven to 400 degrees F.\nSet aside 4 of the pineapple rings. Add the remaining pineapple rings to a food processor, along with the ginger, salt and agave. Process until smooth and well combined.\nCut each sheet of puff pastry into 4 equal squares. Lay each square on a parchment-lined baking sheet, and spread 1 heaping tablespoon of the pineapple mixture on the center of each.\nBrush the edges of the puff pastry with egg wash. Top each square with a second square of pastry and gently press the sides together to seal. Brush the top with egg wash, then top with a pineapple slice and sprinkle with sugar.\nBake until the sugar has caramelized, 20 to 22 minutes.\nServe with ice cream, drizzled with caramel and sprinkled with toasted almonds.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" + }, + { + "recipe": "Lobster Roll\n1 cup chopped celery (from 3 to 4 celery stalks), drained, see cook's note\n2 pounds freshly picked lobster meat, chilled and chopped into chunks, or 10 pounds live lobsters, steamed and meat removed\n3/4 to 1 cup good quality mayonnaise\n2 teaspoons salt\n1/4 teaspoon freshly ground black pepper\n6 tablespoons (3/4 stick) unsalted butter, softened\n6 hot dog buns\nInstructions:\nIn a medium bowl, combine the lobster meat, celery and mayonnaise and gently toss until well mixed. Season with the salt and pepper and chill for at least 30 minutes (or up to overnight) before serving. \nPreheat a large heavy skillet over medium flame. Lightly butter both sides of each bun and cook for 2 minutes per side, until golden brown. (The buns may also be toasted under a broiler.) \nWhen toasted, stuff them with the chilled lobster salad and serve immediately.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Champagne]" + }, + { + "recipe": "Monday to Friday Artichoke Salad\n10-ounce jar marinated artichoke hearts, preferably imported; marinated in olive oil\nDijon mustard to taste\nSalt and freshly ground black pepper\nMayonnaise to taste\nFinely chopped chives and fresh tarragon to taste\n12 ounces cleaned cooked shrimp, chopped\nBibb or Boston lettuce leaves, washed and torn into bite sized pieces\nInstructions:\nRemove the artichokes from the marinade, pat them dry and slice them thinly. Toss and season them with a bit of the olive oil from jar, mustard, salt and pepper.\nChop the shrimp and bind them with some mayonnaise and season them with chives, tarragon, salt and pepper to taste.\nCenter artichokes in the middle of a bed of washed lettuce leaves and surround them with shrimp salad.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Grüner Veltliner]" + }, + { + "recipe": "Cheech's Manchaca\nOne 1 1/2-pound flank steak, pounded thin\n2 teaspoons dried oregano\nSalt and freshly ground black pepper\n4 cups chicken stock\n2 Idaho potatoes, diced\n1 small jar jalapenos\n1 large onion, chopped\n1 can whole chopped tomatoes\nFlour tortillas, for serving\nInstructions:\nPreheat the broiler.\nSprinkle the steak with the oregano, salt and pepper and place on a baking sheet. Broil the steak until well done, about 6 minutes per side. Remove from the oven and let cool before slicing. Slice or shred the steak into thin pieces and set aside.\nIn a large pot, combine the chicken stock, potatoes, jalapenos, onions and tomatoes, and bring to a boil over medium-high heat. Reduce the heat and add the shredded steak. Simmer the mixture for 2 hours until thickened.\nServe the Manchaca with warm flour tortillas to wrap.\nThis recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.\n", + "wine_type": "[Malbec, Tempranillo, Garnacha, Zinfandel]" + }, + { + "recipe": "Tex-Mex Flank Steak Fajitas with Squash and Zucchini\n1 tablespoon paprika\n2 teaspoons light brown sugar\n1 1/2 teaspoons chili powder\n1 teaspoon ground cumin\n1/2 teaspoon chipotle chile powder\n1/2 teaspoon garlic powder\nKosher salt\n1 1/2 pounds flank steak\n1 tablespoon olive oil\n1 lime, juiced\n2 tablespoons olive oil\n1 medium zucchini, cut into 1/4-inch half-moons\nKosher salt.\n1 medium yellow squash, cut into 1/4-inch half-moons\n1 bunch scallions, cut into 1-inch lengths\n1 large tomato, chopped\n1 red jalapeno, seeded and thinly sliced\n1/2 cup roughly chopped cilantro\nNeutral oil, for oiling the grill grates\nWarm tortillas, for serving\nSuggested toppings: guacamole, sliced pickled jalapenos, lime wedges, mango salsa, chopped scallions, shredded Cheddar\nInstructions:\nFor the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the flank steak in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.\nFor the squash and zucchini: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.\nPrepare a grill for medium-high heat and brush the grill grates with oil.\nGrill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.\nServe with the warm tortillas and toppings.\n", + "wine_type": "[Malbec, Tempranillo, Garnacha, Barbera]\n\n" + }, + { + "recipe": "Braised Cinnamon Apples with Sauteed Julienne Vegetables\n3 tablespoons olive oil\n1 tablespoon unsalted butter\n3 Fuji apples, peeled, cored, and seeded, sliced thin\n1/4 teaspoon lemon zest\n1 stick cinnamon\n1 teaspoon lemon juice\n3/4 cup fresh apple cider\n1 small zucchini, seeds removed, cut julienne\n1 small stalk celery, cut julienne\n1 small leek, green removed, cut julienne\n1/2 red pepper, seeds removed, cut julienne\n1 teaspoon picked thyme leaves\nSalt and freshly ground pepper\nOpal and green basil, julienned, for garnish\nInstructions:\nPreheat oven to 350 degrees F. \nHeat 1 tablespoon oil and butter in a large saute pan over medium high heat. Allow butter to brown. Add sliced apples and saute until lightly browned. Add lemon zest and toss to distribute. Add the cinnamon stick and deglaze with the lemon juice and apple cider. Place in oven and cook until the juice has all but completely reduced, 10 minutes. Remove from oven and set aside. \nIn a second large saute pan heat the remaining 2 tablespoons oil over high heat. Add all the vegetables and cook until browned and caramelized. Then add thyme and season to taste. Combine vegetables with apple mixture and serve on a hot plate garnished with basil.\n", + "wine_type": "[Chardonnay, Riesling, Pinot Grigio, Gavi]" + }, + { + "recipe": "Nacho Chicken Cutlets\n1 cup grape tomatoes, halved (or quartered if large)\n1 small heart romaine lettuce, chopped\n1/4 small red onion, thinly sliced\n1/2 cup fresh cilantro, roughly chopped, plus more for topping\n1/4 teaspoon grated lime zest, plus 1 tablespoon lime juice\nKosher salt and freshly ground pepper\n8 thin-cut skinless, boneless chicken breasts (about 1 1/2 pounds)\n1 teaspoon chili powder\n2 tablespoons extra-virgin olive oil\n1 cup grated reduced-fat cheddar cheese (about 4 ounces)\n1/4 cup nonfat plain Greek yogurt\n2 ounces chili-lime tortilla chips, lightly crushed\nInstructions:\nPreheat the broiler. Line a baking sheet with foil. Toss the tomatoes, lettuce, red onion, cilantro and lime juice in a medium bowl; season with salt and pepper. Set aside.\nToss the chicken with the chili powder and a generous pinch each of salt and pepper. Heat the olive oil in a large skillet over high heat. Working in batches, add the chicken and cook, flipping, until well browned but not fully cooked through, about 2 minutes. Transfer to the prepared baking sheet and top evenly with the cheese. Broil until the cheese melts and the chicken is cooked through, about 1 minute.\nCombine the yogurt and 1 tablespoon water in a small bowl. Stir in the lime zest and a pinch of salt.\nDivide the salad among plates and top with the chicken and tortilla chips. Drizzle with the lime yogurt and sprinkle with cilantro and pepper.\n", + "wine_type": "[Syrah, Tempranillo, Garnacha, Zinfandel]" + }, + { + "recipe": "Grouper Almondine\n1/2 lemon, juiced\n1/3 cup orange juice\n1/4 cup cream of coconut\n1 tablespoon butter, plus 1/4 cup\n2 tablespoons honey\nSalt\nPepper\n1 tablespoon white wine\n2 to 3 pounds grouper\nSliced Almonds, to garnish\nInstructions:\nMix together lemon juice, orange juice, cream of coconut, 1 tablespoon butter, honey, salt, pepper, and white wine in a sauce pan. Cook on low heat until mixture thickens.\nPan fry grouper in 1/4 cup butter with a dash of salt on low heat for about 10 minutes. When finished, drizzle sauce on top and sprinkle with almond slices to garnish.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Gewürztraminer]" + }, + { + "recipe": "Gingerbread Cake Pop\n1 stick (4 ounces) unsalted butter, cubed, plus more for greasing the pan\n1 1/4 cups molasses \n2/3 cup packed brown sugar \n1 1/2 teaspoons baking soda \n2 large eggs\n2 1/2 cups all-purpose flour \n2 teaspoons baking powder \n2 teaspoons ground ginger \n1 1/2 teaspoons ground cinnamon \n1 teaspoon ground allspice \n1/2 teaspoon fine salt\n2 sticks (8 ounces) unsalted butter, softened\n8 ounces confectioners' sugar \n2 lemons, zested and juiced\n12.5 ounces chocolate chips\nInstructions:\nFor the gingerbread cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.\nIn a pot, combine the molasses, butter, brown sugar, baking soda and 1 cup water. Warm over medium heat until the butter is melted. Remove the pot from the heat and stir in the eggs.\nIn a medium mixing bowl, sift together the flour, baking powder, ginger, cinnamon, allspice and salt. Pour the wet ingredients over the dry ingredients and fold until just combined. Do not overmix.\nPour the batter evenly into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 15 minutes. Let cool completely.\nFor the lemon buttercream: Put the butter, confectioners' sugar and lemon zest and juice in the bowl of a stand mixer and cream until light, fluffy and lighter in color.\nPut the chocolate chips in a microwave-safe bowl and microwave in 15-second intervals, stirring in between, until melted.\nCrumble the cake, add the buttercream and mix until well combined. Form the mixture into balls and place a lollipop stick in the center of each ball. Dip in the melted chocolate and garnish as desired.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]" + }, + { + "recipe": "Grilled Quail Breast Wrapped in Prosciutto with Black Trumpet Mushrooms, Baby Leeks, Pea Tendrils and Saffron Noodles\n2 ounces butter\n2 tablespoons chopped shallots\n1 teaspoon fresh thyme\n4 ounces black trumpet mushrooms, cleaned\n8 ounces Quail Stock, recipe follows\nSalt and pepper\n4 quail breasts, boned, skinned and wrapped in prosciutto, bones reserved\n12 strips Saffron Pasta, recipe follows\n2 tablespoons chives, sliced\n2 tablespoons parsley, chopped\n8 baby leeks, blanched\n12 pea tendrils\n1 tablespoon olive oil\nQuail carcasses, saved from above\n1 carrot, diced\n1/2 onion, diced\n2 celery stalks, diced\n2 sprigs fresh thyme\n1 bay leaf\n1 clove garlic\n2 cups light chicken stock\n1/2 cup boiling water\n1 tablespoon saffron\n2 cups flour\n4 egg yolks\n2 teaspoons salt\nInstructions:\nIn a large saute pan, heat 2 ounces butter over medium heat. Add shallots and thyme. Saute for 1 minute. Add black trumpet mushrooms and saute for 3 to 4 minutes over medium low heat. Add Quail Stock to the mushrooms and simmer for 2 minutes. Season with salt and pepper.\nGrill quail breasts over hot coals until golden brown and crispy on both sides and just cooked through. Grill the leeks and set aside. Hold in warm oven until ready to plate.\nBring large pot of water to boil for pasta. Drop pasta into salted boiling water and cook for 3 minutes.\nWhen the pasta is cooked, drain and add to stock. Simmer for 1 minute. Add chives and parsley. Divide pasta into bowls. Pour sauce and mushrooms over pasta. Place quail breasts on pasta. Place grilled leeks on quail and top all with pea tendrils. Serve immediately.\nHeat olive oil in heavy bottomed saucepan over high heat. Add carcasses and cook until golden brown. Add carrots, onion, celery, thyme, bay leaf and garlic. Cook for 3 to 4 minutes stirring often. Add light chicken stock and simmer for 1 hour. Skim off fat as it rises to the top.\nBring water to boil. Steep saffron in boiling water for 30 minutes, covered. Combine sifted flour, egg yolks and salt in a mixer with dough hook attachment. Add water/saffron mixture and mix all ingredients for 10 minutes at low speed until dough is silky and elastic. If too dry, add water. If to wet add flour. Once pasta dough has been properly worked, rest for 1 hour in refrigerator. To Roll: Slice off one 2-inch slice of the dough and flatten with your hand and dust with flour, if needed. With the pasta machine open to widest setting, roll pasta through. Decrease the size by 1 1/2 increments each time and continue this process until pasta is very thin. Cut into 8-inch lengths, 1-inch wide. Hold in refrigerator until ready to cook.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Gavi, Vermentino]" + }, + { + "recipe": "Chicken in Garlic Sauce - Pollo al Ajillo\n12 large chicken thighs (about 4 pounds; see Note)\nFine sea or kosher salt\nFreshly ground black pepper\n1/4 cup canola oil\n10 cloves garlic, sliced\n2 teaspoons chopped fresh thyme leaves\n1/2 cup dry sherry\n1/2 cup chicken broth, homemade or canned\nInstructions:\nWash the chicken thighs and pat them dry with paper towels. Season the chicken generously with salt and pepper. Heat the oil in a large heavy skillet over medium-high heat. Add as many of the chicken thighs, skin side down, as will fit without touching.\nCook until the skin is golden brown, about 10 minutes. Flip the chicken pieces and cook until the other side is golden brown, about 5 minutes more.\nRemove the pan from the heat and spoon off all but about 2 tablespoons of the fat, leaving all the lovely brown bits behind. Return the pan to low heat, stir in the garlic and thyme and cook until the garlic starts to turn golden, about 1 to 2 minutes. Pour in the sherry, increase the heat to medium and bring to a boil. Let it boil a minute or 2, then return the chicken to the pan skin side up. Reduce the heat to low, pour in the chicken stock and bring to a simmer. Cover the pan tightly and cook 20 minutes. Flip the chicken pieces (or rotate them top to bottom if using a smaller pan) and cook until the chicken is very tender, about 20 minutes. Serve hot.\nNote: If you like a mix of white and dark meat, substitute a 4-pound chicken cut into 10 pieces. Let the thighs, drumsticks, and wings cook in the sauce for 15 minutes before adding the browned breast pieces. If you'd like to use all white meat, cut the breasts in half crosswise, brown them as described above, but let the sauce cook down 10 to 15 minutes before adding the chicken breasts.\n", + "wine_type": "[Rioja, Chianti, Tempranillo, Garnacha]\n\n" + }, + { + "recipe": "Lobster Club with Saffron Mayonnaise, Crispy Serrano Ham and Watercress on Chipotle Brioche\n1 envelope active dry yeast\n2 tablespoons sugar\n1 1/4 cups warm whole milk\n8 cups all-purpose flour\n2 tablespoons kosher salt\n2 large eggs\n7 large egg yolks\n1/4 cup chipotle in adobo puree\n3 sticks room unsalted butter, cut into pieces and slightly softened, plus more to rub on top of the loaves\n1/4 cup pure olive oil\n8 slices thinly sliced Serrano ham\n1/4 cup red wine vinegar\n1 large pinch saffron\n1 tablespoon honey\n1 cup prepared mayonnaise\n2 cloves garlic, mashed to a paste\n1/2 cup finely diced celery\n1/4 cup finely diced red onion\nSalt and freshly ground black pepper\n1 1/2 pounds fresh lobster meat, chopped\n2 green onions, thinly sliced\n1 tablespoon chopped fresh tarragon\nWatercress\nBread\nUnsalted butter\nChipotle Brioche, recipe above\nInstructions:\nFor the chipotle brioche: Combine the yeast, sugar and milk in a small bowl and let sit until foamy, about 5 minutes.\nIn the bowl of a stand mixer fitted with the dough hook, combine the flour and salt. Mixing on low speed, add the yeast mixture and mix until combine. Mix together the eggs, egg yolks, chipotle puree in a bowl and slowly add the mixture to the flour while continuing to mix on low speed. Mix in the butter, piece by piece until combined and continue mixing until the dough is silky and springy, about 10 minutes.\nRemove the dough to a lightly floured surface and lightly knead for 30 seconds. Place in a lightly oiled bowl, cover with clean kitchen towel or plastic wrap and let rise in a warm place for 1 hour or until doubled in bulk. Lightly punch down, cover and allow to rise for 30 minutes longer.\nButter a 12 by 4-inch or 5 by 4-inch loaf pan. Shape the dough into a loaf, being careful to press out any air, and place in the prepared pan. Rub the top with more softened butter cover with plastic wrap and let rise for 2 hours more in a warm place.\nPreheat the oven to 375 degrees F.\nBake until golden brown and firm on top, about 25 minutes. Cool in pan for 5 minutes then remove and let cool on baking rack.\nFor the crispy Serrano ham: Heat oil in a large saute pan over high heat until oil begins to shimmer. Carefully add 2 slices of the ham at a time and cook until crispy on both sides. Remove to a plate line with paper towels.\nFor the lobster salad: Bring vinegar to a boil, add the saffron, remove from the heat and let steep for 10 minutes.\nWhisk together the mayonnaise, vinegar, garlic and honey in a large bowl and season with salt and pepper. Add the celery, onion and lobster meat and gently fold to combine. Add the parsley (and green onion, if using) and season with salt and pepper.\nTop lobster salad with crispy serrano ham, tomato and watercress on the Chipotle Brioche.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" + }, + { + "recipe": "Meatball Pizza\n2 Archer Farms® Ultra Thin & Crispy Round Pizza Crusts\n½ cup pizza sauce\n2 cups shredded mozzarella cheese\n3 Jolly Giant Meatballs, thinly sliced\n½ yellow bell pepper, stemmed, seeded, and thinly sliced\nInstructions:\n1. Place an oven rack in the lowest setting. Preheat the oven to 450°F. Line a cookie sheet with foil.\n2. Place 1 pizza crust on the prepared sheet. Spread half of the sauce on top, leaving a ½-inch rim. Sprinkle with half of the cheese, then arrange half of the meatballs slices and peppers on top.\n3. Bake on the lowest rack until the crust is browned and the cheese is melted, about 13 minutes. Repeat with the remaining ingredients. Cut into slices and serve hot.\n", + "wine_type": "[Chianti, Barbera, Montepulciano, Garnacha]" + }, + { + "recipe": "Grilled Shrimp with Grilled Tomato Cocktail Sauce\n2 ripe Roma tomatoes\n1/2 large yellow onion, cut into three or four 1/2-inch rounds\n1 lemon, halved\n3 tablespoons extra-virgin olive oil, plus more for oiling the grill grates \nKosher salt and freshly ground black pepper\n1 teaspoon Worcestershire sauce\n1 teaspoon honey\n1 tablespoon prepared horseradish\nHot sauce, to taste \n2 pounds large shrimp, peeled and deveined\nInstructions:\nPrepare a grill or large grill pan for high heat.\nPut the tomatoes, onion and lemon on a baking sheet. Brush with 1 tablespoon of oil and sprinkle liberally with salt and pepper. Lightly oil the grill grates.\nArrange the tomatoes and onion on the grill. Put the lemon halves cut-sides down on the grill. Cook until charred in spots, rotating the tomatoes and onion slices as needed to ensure even cooking, 6 to 8 minutes. Transfer the grilled vegetables and lemon to the same baking sheet that they were on before. Allow to cool 5 minutes. Leave the grill on high heat.\nCombine the tomatoes and onions in a blender along with the juice of half of the grilled lemon, Worcestershire sauce, honey, horseradish, hot sauce and 1 tablespoon oil. Blend until smooth; the sauce should be the texture of tomato puree. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Pour into a small serving bowl and reserve.\nToss the shrimp with the remaining tablespoon oil and sprinkle liberally with salt and pepper. Grill until lightly charred in spots on both sides and just cooked through, 2 to 3 minutes total. Transfer the shrimp to a large platter and serve with the reserved grilled tomato cocktail sauce. Cut the remaining grilled lemon into wedges and serve on the side.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rosé]" + }, + { + "recipe": "Mussels\n2 pounds mussels, scrubbed and debearded\n4 cloves garlic, smashed and roughly chopped\n1 Roma tomato, roughly chopped\n1/2 small onion, chopped\n2 tablespoons coarsely chopped cilantro leaves\n1-ounce white wine\n2 tablespoons butter\nFreshly cracked black pepper\nInstructions:\nPlace mussels on a large piece of tin foil. Sprinkle garlic, tomato, onions, cilantro. Add a dash of wine, butter and some pepper. Wrap up the edges to keep in the juices and place on the grill. Cook until mussels open. Serve immediately.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rosé]" + }, + { + "recipe": "Chickpea and Leek Soup\n12 ounces (340 grams) chickpeas, soaked overnight, refrigerated\n1 medium potato, peeled\n5 to 6 medium leeks, finely sliced\n1 tablespoon olive oil\n2 cloves garlic, finely sliced\nSalt and freshly ground black pepper\n1 1/2 pints (850 milliliters) chicken or vegetable stock\n2 handfuls Parmesan, grated\nExtra-virgin olive oil\nInstructions:\nRinse the soaked chickpeas, cover with water, and cook with the potato until tender. Remove the outer skin of the leeks, slice lengthways from the root up, wash carefully and slice finely.\nWarm a thick-bottomed pan, and add the tablespoon of oil and the knob of butter. Add the leeks and garlic to the pan, and sweat gently with a good pinch of salt until tender and sweet. Add the drained chickpeas and potato and cook for 1 minute. Add about 2/3 of the stock and simmer for 15 minutes.\nPuree half of the soup in a food processor, and leave the other half chunky. This gives a lovely smooth comforting feel but also keeps a bit of texture. Now, add enough of the remaining stock to achieve the consistency you like. Check for seasoning, and add Parmesan, to taste, to round off the flavors.\nThis is classy enough for a starter, but I like it best for lunch in a big bowl with a good drizzle of my best peppery extra-virgin olive oil, a grinding of black pepper and an extra sprinkling of Parmesan.\n", + "wine_type": "[Burgundy, Barolo, Tempranillo, Garnacha]\n\n" + }, + { + "recipe": "Berry Scones with Orange Honey Butter\n1 quart heavy cream\nZest of 1 orange\n1/2 cup honey\nPinch salt\n2 cups all-purpose flour\n3 tablespoons sugar, plus more for sprinkling scones\n1 tablespoon baking powder\n1 teaspoon baking soda\n3/4 teaspoon kosher salt\n3/4 stick cold unsalted butter, cubed\n1 1/2 cups fresh mixed berries (e.g. blueberries, raspberries, blackberries), washed and dried\n3/4 cup buttermilk, (leftover from orange butter), plus more to brush scones\nInstructions:\nYou can do this the old fashioned way and add ingredients to a mason jar, cover with the lid and shake vigorously for 10 minutes, or you can use the food processor.\nIn a food processor bowl add all the ingredients and turn on high. The liquid will slosh, whip and then separate after about 4 minutes. When the mixture separates, (these are the butter solids and buttermilk), stop processing and strain out the buttermilk - there will be just under a cup. Reserve the buttermilk to make the scones. Strain out the butter and squeeze dry. Work the butter a couple of times to bring it together to form a nice ball. Refrigerate butter until ready to use.\nFor the scones:\nPreheat oven to 400 degrees F.\nIn a food processor bowl add flour, sugar, baking powder, baking soda and salt. Add cold butter cubes and pulse until you have the texture of coarse bread crumbs. Transfer to a large mixing bowl, then add 3/4 cup of buttermilk and stir to combine. As it comes together add berries and fold dough to incorporate berries but not break them up too much.\nDrop spoonfuls of dough onto a parchment lined sheet pan. Using a pastry brush, paint the tops of each scone lightly with buttermilk and sprinkle with sugar.\nBake until golden brown, and nice and puffy, about 17 to 20 minutes. Remove from the oven and transfer to a wire rack.\nServe warm with the Orange Honey Butter.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]\n\n" + }, + { + "recipe": "Crab Cake Mac N Cheese\nSalt\n1 pound cavatappi or elbow pasta with lines on conchiglie (small fat tube/shell shaped pasta with lines)\n2 tablespoons extra-virgin olive oil\n6 tablespoons butter\n3 ribs celery with leafy tops, finely chopped\n1 medium onion, finely chopped\n1/2 small red bell pepper, seeded and finely chopped\n3 to 4 cloves garlic, finely chopped\n1 bay leaf\nAbout 2 tablespoons freshly chopped thyme leaves, several sprigs\nAbout 1 tablespoon grated lemon zest\nFreshly ground black pepper\n3/4 pound fresh lump crabmeat, picked for shells and flaked\n1 tablespoon seafood seasoning (recommended: Old Bay)\n3 tablespoons all-purpose flour\n2 1/2 cups milk\nFreshly grated nutmeg, to taste\n1 tablespoon Dijon mustard\n1/3 pound, about 1 rounded cup grated sharp white Cheddar\n1/3 pound, about 1 rounded cup shredded Gruyere or Swiss cheese\n3 tablespoons hot sauce (recommended: Frank's Red Hot)\n1 cup panko bread crumbs\nA generous handful flat-leaf parsley, finely chopped\n1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls\nInstructions:\nBring a large pot of water to a boil over medium heat, then salt the water. Add the pasta and cook for 3 to 4 minutes, (it will be undercooked). Cool, drain well and add it to a large bowl.\nMeanwhile, in a medium saucepan, heat 2 tablespoons of extra-virgin olive oil, 2 turns of the pan, and 1 tablespoon of the butter over medium to medium-high heat. Add the celery, onion, red pepper, garlic, bay leaf, thyme, lemon zest, salt and pepper, to taste. Cook to tender, 6 to 8 minutes. Add the crabmeat to the vegetables and season liberally with seafood seasoning. Stir to combine, then remove from heat.\nIn a medium sauce pot, over low heat, melt 3 tablespoons butter and whisk in the flour. Cook for 1 minute, then whisk in the milk and bring to a bubble. Season the sauce with salt, pepper and nutmeg, to taste, and cook for a few minutes, until the mixture coats the back of a spoon. Add the mustard and the cheese and stir in a figure 8 motion. Add the vegetables and crab, sauce to the bowl with the pasta and transfer the mixture to individual baking crocks or a large casserole dish. This can be made ahead to this point and refrigerated.\nPreheat the oven to 375 degrees F.\nTo complete the dish, melt a couple of tablespoons butter in a small skillet, over low heat and add 3 tablespoons hot sauce. Warm through, then add the panko crumbs and toss to evenly coat the crumbs in sauce mixture. Cool the crumbs, then toss in the parsley and 1/2 cup grated Parmigiano -Reggiano cheese. Top the mac n cheese with the spicy crumb mixture. Arrange individual crocks on a baking sheet or put the casserole on baking sheet to catch any drips. Bake until brown and heated through, about 10 minutes. If cooking from cold, the mac n cheese will take 40 to 45 minutes, but add the crumbs the last 10 minutes of baking.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Grilled Buffalo Chicken Cobb Salad\n1/4 teaspoon garlic powder\nKosher salt and freshly ground pepper\n1 pound chicken cutlets\nExtra-virgin olive oil, for drizzling\n1 stick (8 tablespoons) unsalted butter, cut into pieces (see Cook's Note)\n1/2 cup hot sauce, such as Frank's RedHot (see Cook's Note)\n1 cup mayonnaise\n1/2 cup buttermilk\n2 tablespoons minced fresh chives\n1/4 teaspoon garlic powder\nKosher salt and freshly ground pepper\n1 head iceberg lettuce, cored and chopped into bite-sized pieces\n1 pint cherry tomatoes, halved\n1 cup blue cheese crumbles\n4 slices bacon, cooked and crumbled\n2 medium carrots, peeled and sliced into thin rounds\n2 center celery stalks and leaves, sliced thin on a bias\n2 hard-boiled eggs, chopped\n1 avocado, chopped\n1 cup corn chips, such as Fritos\nInstructions:\nFor the chicken: Preheat a grill to medium-high heat. Combine the garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Place the chicken cutlets on a large plate or baking sheet and drizzle each piece lightly with the oil. Season both sides of the chicken with the garlic powder blend.\nGrill the chicken, turning once, until cooked through and grill marks appear, 2 to 3 minutes per side. Transfer to a clean platter to rest for 10 minutes, then slice into thin strips and place in a medium bowl.\nPlace the butter and hot sauce in a medium saucepan over medium heat, either on the grill or on a stovetop. Whisk to combine the hot sauce with the butter until melted and smooth. Add to the bowl with the sliced chicken and toss to coat.\nFor the dressing: Whisk together the mayonnaise, buttermilk, chives, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and mix well.\nFor the salad: Arrange the iceberg lettuce on a platter or in individual bowls. Top with rows of the cherry tomatoes, blue cheese crumbles, bacon, carrots, celery, eggs and avocado. Sprinkle the corn chips over the top and spoon over the sliced chicken. Finish with a drizzle of the dressing.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Hearts of Palm, Corn, Cherry Tomatoes and Avocado Salad with Green Onion-Coconut Dressing\n1 bunch green onions (green part only)\n1 (14 ounce) can coconut milk\n1/4 cup unsweetened shredded coconut (desiccated)\n1/2 cup lime juice\n1 egg\n1/3 teaspoon cayenne pepper\n2 shallots\n2 cloves garlic, chopped to 1 teaspoon\n1 tablespoon honey\n1 1/2 cup olive oil\nSalt and pepper\n1 (12.5 ounce) can hearts of palm, cut in 1/2-inch slices\n1 cup corn kernels blanched\n1 pint cherry tomatoes, halved\n1 avocado, peeled, pitted and cut in medium dice\n1 pound baby lettuce\n1/4 bunch cilantro sprigs, for garnish\nInstructions:\nPlace all the ingredients for the dressing, except oil, salt and pepper, into blender or food processor and puree. Slowly drizzle in oil until thick and creamy. Season, to taste. Toss salad ingredients together, and garnish with cilantro sprigs.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" + }, + { + "recipe": "Chicken-Chickpea Curry\n4 plum tomatoes, chopped\n2 large shallots, halved\n1 2-inch piece ginger, peeled\n1/2 to 1 jalapeno pepper, seeded\n1 teaspoon curry powder\nKosher salt\n3 tablespoons vegetable oil\n2 15-ounce cans chickpeas, drained and rinsed\n2 cups shredded rotisserie chicken (skin removed)\n2 cups frozen cut okra or sliced fresh okra\n1/4 cup chopped fresh cilantro, plus more for topping\nPlain yogurt and naan bread, for serving (optional)\nInstructions:\nPulse 3 chopped tomatoes, the shallots, ginger, jalapeno, curry powder and 1 teaspoon salt in a food processor until smooth. Heat the vegetable oil in a large Dutch oven or pot over medium-high heat. Add the tomato mixture and cook, stirring often, until darkened and paste-like, 10 to 12 minutes (add water as needed if the mixture is sticking).\nAdd 2 1/2 cups water to the pot and bring to a simmer. Add the chickpeas and cook, stirring often, until the sauce thickens slightly, 8 to 10 minutes.\nStir in the chicken, okra and cilantro. Cook, stirring gently, until the okra is crisp-tender, 2 to 3 minutes. Divide among bowls and top with yogurt, more cilantro and the remaining chopped tomato. Serve with naan.\n", + "wine_type": "[Syrah, Pinotage, Tempranillo, Grenache Blanc]" + }, + { + "recipe": "Spicy Fried Chicken with Dijon Slaw\n4 chicken legs, rinsed and patted dry\n4 chicken thighs, rinsed and patted dry\n4 breasts with the wing attached, rinsed and patted dry\n4 cups yogurt (may substitute with buttermilk)\n1/4 cup sambal\n2 tablespoons garlic, finely minced\n1 tablespoon ginger, finely minced\n2 tablespoons honey\n1/4 cup naturally brewed soy sauce\n1 tablespoon coarse ground black pepper\n2 lemons, juiced\n3 cups panko bread crumbs\n1 tablespoon togarashi\n1 tablespoon paprika\n2 tablespoons sesame seeds\n1 tablespoon cumin\nSalt for seasoning\nCanola oil for frying\n2 tablespoons Dijon mustard\n2 egg yolks\nSalt and black pepper, to taste\n1 cup canola oil\n2 teaspoons mustard seed soaked in the juice of 2 lemons, 1 hour\n1 head cabbage, de-cored and shredded\n1/2 head red cabbage, de-cored and shredded\n1/2 cup sliced green scallions\nInstructions:\nIn a large bowl, mix together the yogurt, sambal, garlic, ginger, honey, soy, black pepper and lemon juice. Mix chicken in the bowl and let marinate at least 4 hours, preferable overnight. In another large bowl, mix together the panko, togarashi, paprika, sesame seeds and cumin. Pull the chicken out of the marinade and season lightly with salt. Place chicken in panko bowl and completely coat the chicken. Heat oil to 350 degrees and fry until brown. May have to do heat transfer on the larger pieces, (Pulling the chicken out of the fryer and resting for 3 to 5 minutes, before finishing the frying.) Drain on paper towels and season again lightly with salt.\nIn a food processor add the Dijon and egg yolks and season. While running on high speed, slowly drizzle in the oil in the beginning to emulsify then pour the rest in. Add the mustard seeds and lemon juice, pulse to mix and check for seasoning. Toss the 2 cabbages, scallions and 1/2 of the dressing. Add more dressing if needed and let slaw sit 30 minutes in the refrigerator before serving.\nPLATING On a huge platter, pile the slaw in the middle and surround with chicken. Munch!\nBEVERAGE House made lemonade spritzer (2 parts lemon juice, 1 part lime juice, 1 part sugar, 3 parts soda water, serve on ice.)\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]\n\n" + }, + { + "recipe": "Avocado Rose Eggs Benedict\n3 large egg yolks\n1 tablespoon lemon juice\n1 tablespoon hot water\n1 stick unsalted butter, melted and hot\nKosher salt \n4 thick slices whole-grain bread\n2 tablespoons unsalted butter, at room temperature\n1 cup thinly sliced radishes \n2 firm but ripe avocados, cut in half, pitted and peeled\n4 large eggs\n4 sprigs fresh cilantro or dill\nCoarse sea salt\nInstructions:\nFor the hollandaise sauce: Place the yolks, lemon juice and water into a blender and blend for 1 minute. With the blender running, pour the butter through open hole of the blender lid. Season with salt and pour into the top of a double boiler set over hot water to keep warm.\nFor the toast: Toast the bread until golden, then spread with 1 tablespoon butter. Divide the bread among 4 plates, butter-side up, and spread some of the radishes evenly over them (reserve some radishes for topping). Lay an avocado half on a cutting board cut-side down and slice thinly, crosswise (thinner slices are easier to roll). Put the flat side of your knife along the side of the avocado. Press the knife against the slices and they will fan out, overlapping each other. Starting from the thin end, curl the avocado slices into a cylinder toward the center. Continue curling the avocado slices until you get a 3- to 4-inch circle that looks like a rose. Repeat with the remaining avocado halves; set aside.\nHeat the remaining tablespoon butter in a large nonstick skillet over medium heat. Crack the eggs into the skillet and cook until the whites have set and the yolks are still runny. Put 1 egg on each toast, top with the avocado flowers, using a spatula to transfer each to a toast, and garnish with the sliced radishes and sprigs of dill or cilantro. Sprinkle with coarse salt. Serve with the hollandaise sauce on the side.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]\n\n" + }, + { + "recipe": "Haricots Verts with Rosemary\n1/2 pound haricots verts, ends trimmed\n1 tablespoon lemon-olive oil, homemade, recipe follows or store-bought, or plain extra-virgin olive oil\n1 sprig rosemary\nKosher or fine sea salt and freshly ground black pepper\n1 lemon, zested\n2 cups extra-virgin olive oil\nInstructions:\nBring a large pot of salted water to a boil over high heat. Slip in the beans and cook until bright green and crisp-tender. Remove the beans to an ice bath to shock, then drain and pat dry with paper towels.\nGently heat the olive oil and rosemary in a large, deep skillet over low heat until the rosemary is softened and very fragrant, 4 to 5 minutes. Remove the rosemary sprig, raise the heat to medium-high, and add the string beans. Toss to coat with the rosemary-lemon scented oil until the beans are heated through. Season with salt and pepper, to taste. Serve warm or at room temperature.\nLemon-Infused Olive Oil:\nPut the lemon zest in a small pot and pour in 2 cups extra-virgin olive oil. Place over low heat and simmer for 15 minutes. Cool completely and transfer to a jar with a tight-fitting lid. Keep tightly sealed at room temperature for up to 2 weeks. Dress grilled chicken or any simply vegetable with the oil. When tomatoes are in season, a simple dish of sliced tomato dressed with this oil and a sprinkling of oregano is a meal unto itself.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" + }, + { + "recipe": "Spicy Middle-Eastern Alligator with Rice Pilaf and Tabbouleh Salad\n3 egg whites, beaten\n2 cloves garlic, minced\n2 teaspoons fresh lemon juice\n1 teaspoon red chili powder\n10 to 12 alligator fillets\nOlive oil, for sauteing\nSalt\nTabbouleh salad, recipe follows\nRice pilaf, recipe follows\n1/3 cup bulgur wheat\n2 lemons, juiced\nSalt and pepper\n6 to 8 large bunches parsley\n2 to 3 tomatoes, finely diced \n4 whole scallions, white and green parts thinly sliced \n3 tablespoons olive oil\n4 tablespoons butter\n1 cup uncooked white rice \n1 cup egg noodles\nSalt \nInstructions:\nIn a large bowl, thoroughly combine the beaten egg whites, garlic, lemon juice, and red chili powder. Using a meat tenderizer, pound all of the alligator fillets until they are tender. Marinate the alligator in the egg white mixture for about 20 minutes. \nIn a large skillet, heat the olive oil over medium-high heat. Remove the alligator fillets from the marinade and sprinkle them with salt. Carefully place the alligator fillets in the pan, and saute them until browned. Work in batches as necessary. Flip the fillets with tongs or with a spatula, and cook until browned on the other side, and the meat is cooked through.\nIn a medium bowl, cover the bulgur wheat with warm water and allow it to soak for approximately 20 minutes. Pour the bulgur wheat into a strainer, and then squeeze out all of the excess water. Mix the lemon juice, salt, and pepper with the bulgur wheat and set aside. \nWash the parsley, and dry it thoroughly. Chop the parsley very finely and combine it, along with the tomatoes and scallions, with the bulgur wheat mixture. Stir the olive oil into the salad until it is thoroughly covered. Add more lemon juice, salt, or pepper as desired, to adjust the taste.\nIn a large saucepan, melt the butter over high heat. Add the rice and noodles to the pan, and fry them in the butter. Add approximately 1 1/2 cups of water to the pan and lower the heat to medium-low. Cover the pan with a tightly-fitting lid, and allow the rice mixture to steam until all the water is absorbed. Season with salt, to taste.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" + }, + { + "recipe": "Morwong Cru\n1 1/2 pounds haddock or bream fillets, cut into 1/2-inch cubes.\n2 small onions, finely sliced.\nJuice of 6 lemons\n4 ounces cucumber, finely diced\n4 ounces carrot, finely diced\n4 ounces celery, finely diced\nInstructions:\nPlace fish, onion and lemon juice in a bowl. Cover with a cloth and place in the refrigerator for 12 hours. When 'cooked' strain off lemon juice and stir in chopped vegetables. Serve this mixture chilled with coconut mayonnaise dressing in a separate bowl.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Gewürztraminer]" + }, + { + "recipe": "Country Ham and Fried Egg on Angel Biscuits\n2 1/2 cups all-purpose flour, plus more for rolling\n2 tablespoons sugar\n2 1/2 teaspoons baking powder\n2 teaspoons instant yeast\n3/4 teaspoon fine salt\n1/4 cup vegetable shortening\n1/4 cup (1/2 stick) cold unsalted butter, cut into pats\n1 cup milk, at room temperature\nCooking spray, to coat\n1/4 cup heavy cream, for brushing on top\n4 tablespoons unsalted melted butter, for brushing on top\n4 tablespoons unsalted butter, divided\n4 large eggs\nKosher salt and freshly ground black pepper\n4 ounces (1/4 pound) country ham, sliced paper thin*\nSweet variation: Whipped cream and blackberry topping, recipe below\n1 cup fresh blackberries\n1/2 cup sugar\nWhipped cream, to top\nInstructions:\nWhisk together the flour, sugar, baking powder, yeast, and salt in a large bowl. Cut in the shortening and 1/4 cup butter pats until pea-size bits remain. Add the milk and gently stir until combined. The dough will be wet.\nTransfer the dough to a well-floured surface and gently pat into a 9-inch round that is 1-inch thick. Cut the dough into 2-inch rounds using a cookie cutter. Transfer the rounds to a parchment paper-lined baking sheet that has been lightly coated with cooking spray. Cover with a clean kitchen towel and let sit at room temperature for 1 hour. Remove the towel and cover with plastic wrap and place in the freezer for 1 hour and up to 24 hours.\nCook's Note: The longer the biscuits stay in the freezer, the lighter and fluffier they become. You can make ahead and just bake off a few as you need them.\nPreheat the oven to 400 degrees F. Brush the tops of the biscuits with the heavy cream and bake until golden brown, about 15 minutes. Remove from the oven and brush the tops with the melted butter. Let cool slightly, then sprinkle the top with black pepper and slice open.\nHeat 1 tablespoon of the unsalted butter in a small (6-inch) nonstick saute pan over medium-high heat until it begins to sizzle. Add one egg at a time, season top with salt and pepper and cook until the white is set, gently flip over and continue cooking for another minute or so. Flip so the top side is up. Place a few slices of ham on the bottom biscuit and top with the egg, place the other half of the biscuit on top and serve immediately.\n*Cook's Note: It's American prosciutto .\nBlackberry topping:\nMacerate the berries with the sugar in a bowl for about 30 minutes. Put some of the berries on the bottom half of the biscuit. Add whipped cream and top with the other half of the biscuit.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rosé]\n\n" + }, + { + "recipe": "Wanjajeon\n4 ounces firm tofu, drained\n8 ounces ground beef (see Cook's Note) \n8 ounces ground pork \n1 teaspoon soy sauce \n1 teaspoon toasted sesame oil \n4 cloves garlic, grated (about 1 tablespoon) \n1 scallion, finely chopped (about 1 tablespoon) \nKosher salt \n1 cup all-purpose flour \n3 large eggs \n1/4 cup plus 2 tablespoons vegetable oil, or more as needed \n2 tablespoons soy sauce\n2 tablespoons distilled white vinegar \n1/4 teaspoon sugar \n1/4 teaspoon gochugaru (Korean red chile flakes), optional \nInstructions:\nPosition a rack in the center of the oven and preheat the oven to 250 degrees F.\nFor the meatballs: Place the tofu in a piece of cheesecloth or a kitchen towel and wring dry, squeezing to remove as much water as possible. (This also breaks up the tofu into small crumbles.) Crush any remaining large pieces of tofu by rubbing them between your fingers. It should all be finely crumbled and there should not be any big chunks left. \nCombine the crumbled tofu, beef, pork, soy sauce, sesame oil, garlic, scallion and 1/4 teaspoon salt in a large bowl. Mix with your hands until the ingredients are well incorporated and the mixture comes together. \nScoop the meat mixture into 18 to 20 meatballs (about 1 1/2 tablespoons each; see Cook's Note), placing them on a large baking sheet or plate. Roll each portion into a ball, then flatten into a 1/2-inch-thick patty, about 1 1/2 inches in diameter. \nAdd the flour to a large rimmed plate and whisk the eggs in a medium bowl. Heat a large nonstick skillet with 3 tablespoons of the oil over medium-low heat. \nDredge each patty in the flour, coating well on all sides. Smooth out any rough, uneven edges and shape the patty neatly. Working with one at a time, shake off excess flour, then dip and roll the patty around in the egg, making sure to coat thoroughly with no flour peeping through. (All the patties can be dredged and sitting in flour, but be sure to dip the patties in the egg one at a time.) Gently place the egg-coated patty in the heated skillet -- most of the egg will drip off to the bottom, creating a desirable \\u201cskirt\\u201d that will be served on top. (Do not move the patties around as the top needs to be clean and free of brown bits.) Repeat to add 8 or 9 more patties, or as many as will fit in the skillet without crowding. \nCook without disturbing until the patties are light golden underneath, 4 to 5 minutes. Carefully flip and cook until the other side is light golden, 4 to 5 minutes more. \nTransfer the cooked patties to a baking sheet fitted with a wire rack and keep warm in the oven. \nWipe the skillet clean with a paper towel and heat another 3 tablespoons oil over medium-low heat before cooking the next batch of patties. \nFor the dipping sauce: Combine the soy sauce, vinegar, 2 tablespoons water, sugar and gochugaru (if using) in a small bowl and whisk until the sugar is dissolved. Serve with the wanjajeon. \n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Veal Hanson\n2 pounds veal loin, pounded 1/2-inch thick (can substitute chicken breasts)\nSalt and pepper\nFlour, for dredging\n3 tablespoons olive oil\n3 tablespoons butter\n1 cup molasses porter\n1/4 cup Marsala\n1/4 cup chicken stock\n1 1/2 cups cremini and shiitake mushrooms, quartered including stems with tip removed\nServing suggestion: fettuccini, which has been tossed with a bit of olive oil, freshly grated Parmesan cheese, and a handful of freshly chopped parsley\nInstructions:\nTake each slice of veal loin and pound between layers of plastic wrap until each is about 1/2-inch thick.\nSeason lightly with salt and pepper on both sides, then dredge in flour. Heat olive oil and butter in a large saute pan over medium high heat. Shake off excess flour and saute cutlets for about 2 minutes per side, until lightly browned.\nPut aside on a cooling rack on top of a baking sheet. Add porter, Marsala, and chicken stock to saute pan. Let reduce on high heat for about 5 minutes. After liquid has reduced by 1/4, add the mushrooms. Reduce heat and let simmer until mushrooms soften and sauce slightly thickens, about 7 minutes.\nAdd veal back to sauce to warm.\n", + "wine_type": "[Barolo, Barbaresco, Chianti Classico, Rioja]" + }, + { + "recipe": "Wild Boar Floridian Sausage\n3 1/3 pounds wild boar meat\n3/4 pound fatback \n1 tablespoon fennel seeds \n2 teaspoons anise seeds \n2 teaspoons mixed-color peppercorns \n1/4 cup fresh sage leaves \n2 tablespoons fresh thyme leaves\n24 grams sea salt \n1/2 teaspoon sweet paprika\nPinch of cayenne pepper \n5 cloves garlic \nZest of 1 lemon\nZest of 1 lime\nZest of 1 orange\n1 length of fresh hog casing\nInstructions:\nDice the wild boar meat and fatback into cubes that will easily fit into a meat grinder. Partially freeze the meat and fatback to facilitate grinding, about 1 hour.\nWhile your meat is freezing, toast the fennel seeds, anise seeds, and peppercorns in a dry pan on the stovetop until fragrant, and grind them in a spice grinder. Mix the ground fennel seeds, anise seeds and peppercorns with the sage, thyme, salt, paprika, cayenne, garlic and citrus zests in a large bowl.\nWhen the meat and fatback are almost frozen, remove them from the freezer, and mix them with the other ingredients. Grind everything together through a medium-size die. Add a couple ice cubes at the end of the grinding to push out the last bit of meat in your grinder. Mix the meat vigorously in a stand mixer for a few minutes until the whole batch is very sticky. Pump the mixture into the sausage casings, and twist to create links of your preferred size (8 inches is ideal).\n", + "wine_type": "[Barolo, Barbaresco, Dolcetto, Garnacha]\n\n" + }, + { + "recipe": "Spicy Coconut Curried Lobster on a bed of Jasmine Rice\n2 tablespoons extra-virgin olive oil\n3 Scotch bonnet peppers, minced\n1 red pepper, julienned\n1 red onion, sliced thinly lengthwise\n1 teaspoon curry paste\n2 cups fish stock\n2 cans coconut milk\n3 lobsters, boiled, meat removed and chopped\n1/4 cup milk\n2 tablespoons unsalted butter\n1 can pineapple chunks, juice drained\n1 teaspoon kosher salt\n2 tablespoons sugar\n4 scallions, chopped\n1 cup cilantro leaves, chopped, plus extra for garnish\n1 cup flaked coconut, toasted\nJasmine Rice, recipe follows\nWater\n2 cups jasmine rice\n1 teaspoon kosher salt\n1 teaspoon freshly ground black pepper\n1 teaspoon sugar\nToasted coconut, to taste\nInstructions:\nIn a large saucepan, heat the olive oil over medium-high heat. Sweat the peppers and onion in the olive oil until they become tender, about 5 to 7 minutes. Add the curry paste, fish stock, and coconut milk to the pan, reduce the heat to a simmer, and cook for approximately 20 minutes. Add the lobster meat to the pan and simmer for another 20 minutes, letting the mixture reduce.\nAdd the milk, butter, pineapple chunks, salt and sugar to the pan and stir with a wooden spoon to combine. Finally, add the scallions and cilantro to the pan and simmer for 2 more minutes. Serve on a bed of jasmine rice and garnish with chopped cilantro and toasted coconut.\nBring just enough water to cover the rice to a boil in a medium sized pot over high heat. Add the rice to the pot, lower the heat to medium-low, and cover with a lid. Steam the rice until it is cooked through yet still firm, about 15 minutes. Drain off the excess water, and season with salt, pepper, sugar and coconut, to taste.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Chenin Blanc, Gewürztraminer]\n\n" + }, + { + "recipe": "Muffinlettas\n4 English muffins, cut in half through centers and toasted\n8 slices provolone cheese\n6 ounces salami slices (Hormel®) *Available in most TARGET® stores where fresh groceries are sold\n8 ounces cooked deli ham (Hormel®)\n½ cup Market Pantry® Spanish Salad Olives Sliced with Pimentos, rinsed and drained\n8 pepperoncini, rinsed and drained, stems removed\nInstructions:\nPlace the muffins on your work surface, cut sides up. On each muffin, stack 1 piece cheese, 3 slices salami, 2 slices ham, 1 tablespoon olives, and 1 pepperoncini.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rosé]" + }, + { + "recipe": "Raspberry Iced Tea Punch\n2 nectarines, pitted and sliced\n1 pint fresh raspberries\n1 lemon, sliced\n20 fresh mint leaves, plus more for garnish\n3 cups tea, freshly brewed, sweetened to taste and chilled\n1 bottle sparkling white wine\nIce\nInstructions:\nFill a large pitcher with the nectarines, raspberries, lemon and mint. Then add your tea and let sit for about 5 minutes to infuse. Once you're ready to serve add the sparkling white wine. Pour in glass with ice. Garnish with mint.\n", + "wine_type": "[Sauvignon Blanc, Pinot Grigio, Prosecco]" + }, + { + "recipe": "Hummingbird Cake\nNonstick cooking spray, for the pans\n3 cups all-purpose flour, plus more for the pans\n1 1/2 teaspoons ground cinnamon\n1 teaspoon baking soda\n1 teaspoon kosher salt\n1/2 teaspoon ground nutmeg\n1 1/2 cups granulated sugar\n1 1/2 cups canola oil\n1 cup sweetened coconut flakes\n2 teaspoons pure vanilla extract\n3 large eggs\n3 very ripe large bananas, mashed (1 1/2 to 2 cups)\nOne 8-ounce can crushed pineapple\n1 cup pecans, toasted and chopped\nDried pineapple rings, for decorating\nToasted coconut chips, for decorating\n1 cup (2 sticks) unsalted butter, at room temperature\n5 cups confectioners' sugar\n1/4 cup buttermilk\n2 teaspoons pure vanilla extract\n1/4 teaspoon kosher salt\nInstructions:\nFor the cake: Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick cooking spray and coat the insides lightly with flour, knocking excess out.\nWhisk together the flour, cinnamon, baking soda, salt and nutmeg in a large bowl.\nBeat together the granulated sugar, oil, coconut flakes, vanilla, eggs, bananas and crushed pineapples in a separate medium bowl. Pour the wet ingredients into the dry ingredients and whisk until completely combined. Fold in the pecans.\nDivide the batter among the prepared cake pans. Bake until a toothpick inserted in the center comes out clean or the cakes bounce back when lightly pressed with a finger, 20 to 25 minutes. Allow to cool for 30 minutes before removing from the pans and cooling completely on a wire rack. Once completely cooled, level the tops using a serrated knife.\nFor the buttermilk frosting: In the meantime, beat the butter in a stand mixer until fluffy, about 2 minutes. Add the confectioners' sugar 1 cup at a time, beating after each addition until smooth and fluffy. Add the buttermilk, vanilla and salt and beat just to combine. Refrigerate until ready to use.\nUse the buttermilk frosting to assemble the cake and decorate with dried pineapple rings and coconut chips. \n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Moscato]\n\n" + }, + { + "recipe": "\\Macro\\ Platter\n1/4 cup raw brown rice\n1/3 cup chopped kale (2-inch square pieces)\n1/3 cup chopped broccoli\n1/3 cup sliced sweet potatoes (1/4-inch pieces)\n1 hard-boiled egg\n1/3 cup chopped avocado\nInstructions:\nPlace the brown rice in a saucepan with 1/2 cup water. Bring to a boil, reduce the heat to low and simmer, covered, until almost all the water is absorbed, approximately 40 minutes. \nIn a pot with a steamer basket, bring a small amount of water to a boil. Add the kale to the basket and steam for about 10 minutes, making sure to add more water if needed; set aside. Add the broccoli to the steamer basket and steam for about 6 minutes; set aside. Add the sweet potatoes and steam until just tender, 10 to 20 minutes. (Alternatively, if space allows, steam the vegetables together, making sure to remove each type as it cooks.) \nPlace the rice, kale, broccoli and sweet potatoes into different sections of a compartmentalized lunch box. Cut the egg in slices, if desired, and place in another section. Finally, add the avocado.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" + }, + { + "recipe": "Honey-Mustard Dressing\n1/4 cup plus 1 tablespoon Djion mustard\n1/4 cup honey\n1/4 cup cider vinegar\n1 1/2 teaspoons kosher salt\n1/4 cup plus 2 tablespoons vegetable oil, like soy, peanut, or corn\nInstructions:\nIn a medium bowl, whisk together the mustard, honey, vinegar, and salt. Gradually whisk in the oil to make a creamy dressing. Use immediately or store in the refrigerator, covered, for up to 3 days.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer]" + }, + { + "recipe": "Sweet Plantain Soup with Pineapple Blood Orange Salsa\n1/2 cup diced fresh pineapple\n1 blood orange, peel and pith removed, cut into supremes and diced\n1 tablespoon finely chopped fresh ginger\n1 serrano chile, stemmed, seeded, and minced\n2 tablespoons fresh lime juice\n1 salt\n1/4 teaspoon pepper\n1 1/2 tablespoons unsalted butter\n2 large ripe plantains, peeled and sliced on the diagonal into 1 1/2inch pieces\n2 teaspoons dried oregano, crumbled\n2 leeks, white parts only, well rinsed and finely sliced\n2 medium parsnips, peeled and finely chopped\n3 cups chicken stock\n3 cups milk\nJuice of 1/2 lemon\n1 teaspoon salt\n1/4 teaspoon freshly ground black pepper\nInstructions:\nIn a small glass bowl, combine all the ingredients for the salsa and toss together gently. Cover and refrigerate for up to 4 hours before using. In a large heavy skillet, heat the butter over medium heat. Add the plantains with their flat sides down and saute for about 2 minutes, or until slightly softened but not brown. Turn to the other side, add the oregano, leeks and parsnips, cover the pan and cook until all the vegetables are tender, about 10 minutes, stirring occasionally. Transfer the vegetables to a food processor and puree until smooth, pulsing the machine and scraping down the sides of the machine as necessary. Add 2 cups of the chicken stock, puree to mix, and transfer the mixture to a medium saucepan. Whisk in the remaining chicken stock and the milk, add the lemon juice, and place the pan over mediumhigh heat. When the soup comes to a boil, reduce the heat to low, cover the pan and simmer for 10 minutes, stirring occasionally. Add the salt and pepper. Serve in shallow soup bowls, garnished with a dollop of the salsa.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" + }, + { + "recipe": "Orecchiette with Clams and Broccoli\nKosher salt\n12 ounces orecchiette\n2 cups grated broccoli florets (grated on the large holes of a box grater)\n1/4 cup breadcrumbs\n3 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for drizzling\n4 cloves garlic, thinly sliced\n1/2 teaspoon red pepper flakes\n24 littleneck clams, scrubbed\n1/4 cup dry white wine\n2 tablespoons unsalted butter\nInstructions:\nBring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the grated broccoli during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain.\nMeanwhile, combine the breadcrumbs and 2 teaspoons olive oil in a small nonstick skillet over medium heat. Season with salt and cook, stirring occasionally, until golden brown, about 5 minutes; remove to a bowl.\nHeat the remaining 3 tablespoons olive oil with the garlic in a separate pot over medium-high heat. Cook until the garlic is just golden, about 3 minutes. Add the red pepper flakes, clams and wine. Cover and cook until the clams open, 5 to 7 minutes; remove the clams to a bowl using a slotted spoon (discard any unopened clams). Add the butter, pasta, broccoli and 1/2 cup of the reserved cooking water to the pot; cook, stirring, until the pasta is well coated, about 1 minute. Gradually add the remaining 1/2 cup cooking water if the pasta seems dry.\nStir the clams and any juices into the pasta. Drizzle each serving with olive oil and sprinkle with the breadcrumbs.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Grüner Veltliner]\n\n" + }, + { + "recipe": "Fig, Cream Cheese and Mint Tart\n1lb 2oz/500g homemade or store-bought short pastry\nAll-purpose flour, for dusting\n1 generous cup/9 1/2 fl oz/260ml whipping cream\n3/4 generous cup/5 1/2oz/165g cream cheese\n3 big squidges of honey\n1 tbsp Marsala (optional)\n12 to 16 figs, each cut into 6 pieces\nHandful of green shelled pistachios, walnuts, or pecans, halved\n1 bunch of fresh mint, ripped or roughly torn\nInstructions:\nPreheat the oven to 350 degrees F (180 degrees C). \nRoll out the pastry on a floured counter to the thickness of a 1-cent piece and use it to carefully line the pan. Homemade pastry is short and so will be quite crumbly. Don't be alarmed by this, you can patch it together in the pan. Take a small ball of the pastry (the size of a nickel) and use it to gently ease the dough down into the pan. Press the handle of a wooden spoon against the pastry all round the edges to coax it into the fluted grooves. Trim off the excess around the top and run a thin knife around between the pastry and the edge of the pan to loosen. Put in the refrigerator for about 15 minutes, or until firm. \nRemove the tart from the refrigerator. Take a piece of parchment paper slightly larger than the pan and scrunch it up, then unscrunch it and line the pan with it. Fill it with pie weights or dried beans and \\blind bake\\ in the oven for 20 to 25 minutes, or until the pastry feels sandy to the touch. Remove the paper and bake for an additional 5 minutes. Remove from the oven and set aside. \nFor the filling, put the cream in a bowl and whip until beginning to thicken, then fold it into the cream cheese and mix with the honey and Marsala, if using. Put the filling in the tart case, then arrange the figs on top and scatter over the nuts and mint. Serve with a sweet wine such as Asti. \nFigs and mint are delicious, so sprinkling some torn mint leaves over the tart works really well. This tart is best eaten on the day it is made.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]\n\n" + }, + { + "recipe": "Dal--Indian Split Pea Soup and Fresh Tomato Relish\n1 tablespoon unsalted butter\n1 cup finely minced onion (about 2 medium)\n4 teaspoons finely minced garlic\n4 teaspoons finely minced ginger root\n1 teaspoon finely minced jalapeno, or to taste\n2 cups yellow split peas, washed\n1 teaspoon ground coriander seed\n1 teaspoon ground cumin seed\n1 teaspoon celery seed\n1/2 teaspoon ground cinnamon\n1/4 teaspoon ground clove\n8 cups chicken stock\n12 cooked shrimp\n1 cup finely diced fresh tomato\n1/4 cup finely chopped onion\n1/4 cup minced cilantro leaves\n1/2 teaspoon minced jalapeno\n2 teaspoons fresh grated lemon juice\n1/2 teaspoon grated lemon rind\nInstructions:\nIn a heavy-bottomed pot, melt the butter over medium heat. Add the onion, the garlic, the ginger root and the jalapeno. Saute for 2 minutes, stirring. Add the split peas, the coriander, the cumin, the celery seed, the cinnamon and the clove. Mix well. Add the chicken stock, stir again, and bring to a boil. Turn heat down to low and simmer slowly, partially covered, for about one hour, or until split peas are just soft. You may need to add more chicken stock if peas become too thick and dry.\nWhile soup is cooking, prepare the relish: Toss all six ingredients together in a bowl. Season to taste.\nWith a wooden spoon, crush a few of the soft peas in the soup against the side of the pot. Stir well. If the soup is too thick, add a little chicken stock. Season to taste. Ladle the hot soup into four wide soup bowls. Mix in most of the tomato relish, saving about 1/4 cup. Place three shrimp in the center of each bowl. Divide the remaining tomato relish among the four bowls, placing it in the center of the shrimp. Top that with a few fresh cilantro leaves. Serve immediately.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" + }, + { + "recipe": "Instant Pot Caramelized Onions\n2 tablespoons unsalted butter\n2 tablespoons olive oil\n3 pounds yellow onions (about 10 small), halved and sliced 1/2 inch thick\n2 large sprigs fresh thyme\n1/2 teaspoon sugar\nKosher salt and freshly ground black pepper\n1 tablespoon balsamic vinegar\nInstructions:\nSet a 6-quart Instant Pot® to high saute (see Cook's Note). Add the butter and olive oil to the pot. Once the butter has melted completely, add the onions, thyme, sugar, 1/2 teaspoon of salt and several grinds of pepper. Cook, stirring, until the onions start to sizzle and the mixture is thoroughly combined, 1 to 2 minutes.\nFollow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 2 minutes). Being careful of any remaining steam, unlock and remove the lid, then stir in the balsamic vinegar. At this point, the onions should be tender and blonde in color. \nSet the pot back to high saute and cook, stirring frequently and scraping any brown bits from the bottom and sides of the pot, until almost all the liquid has evaporated and the onions are a deep golden brown and saucy, about 30 minutes. Be sure to stir the onions frequently and watch them closely; you want to scrape the brown bits from the pot before they turn too dark and burn. Remove the thyme stems; taste and adjust the seasoning with salt and pepper. \n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Grilled Salmon with Rosehip Sauce and Smoked Oyster Potato Cakes\n1 quart vegetable stock (4 cups or 32 ounces)\n1 tablespoon balsamic vinegar\n2 tablespoons brown sugar\n1/2 orange juiced, plus zest\n1/2 cups reconstituted seedless rosehips (available at most health food stores)\nPinch of salt\n10 canned smoked oysters, coarsely chopped\n2 cups coarsely mashed potatoes (russets cooked with skin on)\n1 egg\n1/2 cup scallions, thinly sliced\n1 teaspoon fresh thyme, chopped\nSalt and freshly ground pepper, to taste\n4 (5-ounce) salmon fillets\nInstructions:\nFor the Rosehip Sauce: Reduce stock by about 1/3 to intensify flavor (watch saltiness if using canned stock) add remaining ingredients and cook down until the consistency of light syrup.\nFor the Smoked Oyster Potato Cakes: Combine all in ingredients for the oyster cakes in large mixing bowl by hand. With lightly floured hands, shape potato cakes. Brown on grill or saute with small amount of oil in skillet.\nTO ASSEMBLE THE DISH: Brush salmon lightly with olive or canola oil and grill to desired doneness. Serve with Rosehip Sauce spooned over salmon with Oyster Potato Cakes along side.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Salt and Pepper Biscuits with Bacon Butter\n2 1/2 cups all-purpose flour\n2 teaspoons baking powder \n1 1/2 teaspoons ground black pepper\n1 teaspoon kosher salt \n1 teaspoon sugar \n1/4 teaspoon baking soda \n8 tablespoons unsalted butter, cubed and chilled \n1 to 1 1/4 cups buttermilk, plus more for brushing\n2 teaspoons flaky salt, such as Maldon \nBacon Butter, recipe follows\n8 slices bacon\n1/2 cup (1 stick) unsalted butter, at room temperature\n1/8 teaspoon freshly ground pepper\nPinch kosher salt\nInstructions:\nPreheat the oven to 425 degrees F and place rack in the center of oven. Line a baking sheet with parchment paper and set aside.\nIn large bowl, whisk to combine the flour, baking powder, 1 teaspoon of the pepper, the salt, sugar and baking soda. Cut the butter into the flour until combined, and then stir in 1 cup of the buttermilk, adding 1/4 cup more if needed, until a rough dough forms.\nTurn the dough onto a work surface, knead gently to combine, and then pat into an 8-inch square. Cut into 9 square biscuits and place on the prepared baking sheet about 2 inches apart. Brush the tops with buttermilk and sprinkle the flaky salt and the remaining 1/2 teaspoon pepper over the tops. Bake until the tops are golden and the biscuits are fluffy and cooked through, 20 minutes.\nSlather with Bacon Butter to serve.\nIn a skillet set over medium heat, cook the bacon until lightly crisp, 3 to 5 minutes per side. Drain on a paper-towel-lined plate and reserve 1 tablespoon of the bacon fat.\nPlace the bacon in a food processor with the butter and the reserved bacon fat. Add the pepper and salt. Pulse until well combined. Refrigerate until the butter firms up. Yield: 1/2 cup\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Cornbread Panzanella\nSour Cream Cornbread, recipe follows, cut into 1-inch cubes\n1 pound very ripe tomatoes, cut into 1-inch pieces \n3 celery stalks, thinly sliced \n3 scallions, thinly sliced \n3 tablespoons olive oil \n2 tablespoons red wine vinegar \nKosher salt and freshly ground black pepper \n1/4 cup torn fresh basil leaves \nCooking spray, for the skillet\n1 1/4 cups self-rising buttermilk cornmeal mix \nOne 15-ounce can creamed corn \n1 cup sour cream \n1/4 cup vegetable oil \n3 large eggs \nInstructions:\nPreheat the oven to 250 degrees F. Arrange the Sour Cream Cornbread cubes on a baking pan in a single layer and bake until fairly dried out, about 30 minutes.\nMeanwhile, toss together the tomatoes, celery, scallions, oil, vinegar, 1/2 teaspoon salt and a few grinds of black pepper. Let stand at least 10 minutes. Add the cornbread and basil and toss again to coat. Serve immediately.\nPreheat the oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.\nIn a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly browned, about 30 minutes.\nAdapted from \\Home Cooking with Trisha Yearwood\\ by Trisha Yearwood © Clarkson Potter 2010. Provided courtesy of Trisha Yearwood. All rights reserved.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]\n\n" + }, + { + "recipe": "Homemade Vanilla Extract\n16 used vanilla beans, plus more if needed\nOne 750-milliliter bottle brandy\nInstructions:\nFill a quart mason jar with vanilla beans standing on end. Top up with brandy to cover the beans and seal. Let it sit for a month before using to allow the vanilla to permeate the brandy. Top up with fresh beans and brandy from time to time.\n", + "wine_type": "[Cognac, Armagnac, Calvados]" + }, + { + "recipe": "Spicy Sausage Ragu Nachos With Pickled Onions\n3 cloves garlic, smashed\n2 stalks celery, diced\n2 onions, diced\n1 small fennel bulb, top and core removed, diced\n3 tablespoons extra-virgin olive oil\nKosher salt\n2 cups tomato paste\n2 cups hearty red wine\n2 pounds spicy Italian sausage, casings removed\n2 bay leaves\n1 bunch thyme, tied with butcher's twine\n3/4 cup red wine vinegar\n1 1/2 tablespoons sugar\nKosher salt\n2 to 3 dashes hot sauce (such as Tabasco)\n1 red onion, sliced into thin rings\n1 large bag corn tortilla chips\n1/2 to 3/4 cup grated parmigiano-reggiano cheese\n1/2 to 3/4 cup grated fontina cheese\n1 chipotle chile in adobo sauce, chopped, plus 1 1/2 teaspoons sauce from the can\n1/2 cup (4 ounces) mascarpone cheese\n1 cup packed arugula\nInstructions:\nMake the ragu: Put the garlic, celery, onions and fennel in a food processor and puree to make a coarse paste. Coat a wide, deep pan with the olive oil and put over medium-high heat. Add the pureed veggies and season with salt; cook until all the liquid has evaporated and the veggies begin to stick to the pan-you want to brown the crap out of these guys until crud starts to form on the bottom of the pan. Stir occasionally to scrape up the browned bits, then let the crud form again. Be patient here and don't rush it: This is where the big flavor develops; it will take up to 30 minutes.\nWhen the lovely brown crud has formed and been scraped down a couple of times, stir in the tomato paste. Let it start to brown a little, stirring, 2 to 3 minutes. There's not much liquid at this point to keep things from burning, so move fast: Add the wine, stir to combine and scrape up any remaining browned bits. Cook until about half of the wine has evaporated, 4 to 5 minutes.\nAdd the sausage and cook, breaking it up with a wooden spoon, until browned, 10 to 15 minutes. (This is where another round of big flavor is formed, so take your time.)\nAdd enough water to cover the meat by about 1/2 inch. Stir to combine well, then add the bay leaves and thyme bundle. Taste, season with salt and taste again; it's by no means done, but it should taste good. Bring the sauce to a boil (BTB) and reduce to a simmer (RTS). Continue cooking for 3 hours, tasting, seasoning and adding more water as needed. Discard the bay leaves and thyme.\nMeanwhile, make the pickled onions: Combine the vinegar, 1/2 cup cold water, the sugar, 1 tablespoon salt and the hot sauce in a bowl. Add the sliced onion and let sit, at least 1 hour. Drain.\nAssemble the nachos: Preheat the oven to 350 degrees F. Spread a layer of tortilla chips on an ovenproof platter. Top with a layer of the ragu and cover with the parmigiano and fontina cheeses. Bake until the cheeses melt, 5 to 10 minutes. Meanwhile, mix the chopped chipotle, adobo sauce and mascarpone in a bowl. Sprinkle the arugula over the nachos and finish with dollops of the chipotle mascarpone and the pickled onions. A gooey cheesy treat. Delish.\n", + "wine_type": "[Barolo, Barbaresco, Dolcetto, GSM]" + }, + { + "recipe": "Pork Bolognese Pappardelle\n1 teaspoon grape seed oil\n1 pound ground pork\n1/4 cup red wine (Chianti)\n2 tablespoons minced garlic\n1 medium onion, small diced\n2 large ripe tomatoes, chopped (keep juices)\n1 large bell pepper, cored, small diced\n1 tablespoon chopped fresh basil\n1 sprig fresh thyme\n1/4 cup heavy cream\nSalt and freshly ground black pepper \nSalt and freshly ground black pepper\n2 pounds cooked pappardelle, for serving\nInstructions:\nIn a large skillet over medium-high heat, add the grapeseed oil until warmed. Then add the ground pork, cooking until browned, 7 to 8 minutes. Remove the meat from the skillet. \nIn a second skillet over medium-high heat, add the wine, garlic and onions, stirring throughout the cooking until translucent, about 10 minutes. Add the cooked pork, tomatoes and peppers, and then stir in the basil and thyme. Bring the mixture to a slow roll, reduce the heat to low and simmer, covered, for 15 minutes. Add the cream and finish for 5 minutes. Finish with salt and pepper to desired taste. Toss the bolognese with cooked pappardelle and serve. (Shelf Life: 5 days.)\n", + "wine_type": "[Barolo, Barbaresco, Dolcetto, Valpolicella]" + }, + { + "recipe": "Heirloom Tomato Salad\n4 heirloom tomatoes\nSea salt and black pepper\n2 tablespoons olive oil\n2 tablespoons balsamic vinegar\n1 bunch basil\nInstructions:\nSlice tomatoes right before serving, put them on a platter. Sprinkle with sea salt and black pepper and pour olive oil and balsamic over the tomatoes. Chiffonade the basil leaves and sprinkle on top.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc]" + }, + { + "recipe": "Portobello Burgers\n2 tablespoons brown spicy mustard\n3 tablespoons balsamic vinegar\n1/2 cup olive oil\n1 teaspoon kosher salt\n1/2 teaspoon freshly ground black pepper\n1 teaspoon hot sauce\n4 portobello mushroom caps\n4 slices Gouda cheese\n1/2 cup mayonnaise\n4 hamburger rolls\n1 red onion, sliced\n4 leaves butter lettuce\n1 tomato, sliced\nInstructions:\nCombine marinade ingredients. Place caps into a baking dish and pour marinade over top. Use a brush to make sure all caps are covered with the marinade. Set aside and let marinate up to 2 hours.\nRemove the portobellos from marinade (do not discard marinade) and place gill side down on a preheated gas, electric or charcoal grill over medium-high heat. Grill 3 to 4 minutes per side. Top each cap with cheese 2 minutes to melt before they are finished grilling.\nIn a medium bowl combine 1/2 cup mayonnaise and 2 tablespoons of the marinade.\nSpread the flavored mayonnaise onto each bun and top with portobellos. Serve with sliced onion, lettuce and tomato.\n", + "wine_type": "[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" + }, + { + "recipe": "Garlic Bread\n6 large garlic cloves, chopped\n1/4 cup chopped flat-leaf parsley\n1/4 cup chopped fresh oregano leaves\n1/2 teaspoon kosher salt\nFreshly ground black pepper\n1/2 cup good olive oil\n1 loaf ciabatta bread\n2 tablespoons unsalted butter\nInstructions:\nPreheat the oven to 350 degrees F.\nPlace the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.\nHeat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat.\nSlice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.\nPlace the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" + }, + { + "recipe": "Red Cabbage Slaw\nOne 3-pound head red cabbage, cored, trimmed, and finely shredded on a vegetable slicer\n2 tablespoons kosher salt plus more\n1 1/4 cups cider vinegar\n1/2 cup plus 1 tablespoon sugar\n3/4 cup water\nInstructions:\nPlace the cabbage in a large bowl, sprinkle with the salt and rub in the salt with your fingers. Transfer to a colander and place the colander over the bowl. Fill a large sealable plastic bag with water, close tightly and place on top of the cabbage as a weight. Place in the refrigerator to drain for about 4 hours. Squeeze the cabbage with your hands to press out as much water as possible, and put the cabbage in bowl. In a small saucepan combine the vinegar, sugar, and water, bring to a boil. Pour over the cabbage and toss to combine. Marinate the slaw in the refrigerator for 4 to 6 hours before serving, stirring occasionally. Serve.\n", + "wine_type": "[Riesling, Gewürztraminer, Pinot Grigio, Garnacha]" + }, + { + "recipe": "Apple Banana Tart with Warm Maple Syrup\n1/2 cup milk\n1/2 cup heavy cream\n1 vanilla bean, or vanilla extract, to taste (approximately 1 teaspoon)\n1/4 cup sugar\n4 egg yolks\n4 Granny Smith apples, peeled, cored and chopped\n4 bananas, chopped\n1/4 cup (1/2 stick) butter\n1 teaspoon ground cinnamon\n1 lime, juiced\n1/2 cup oatmeal\n1/4 cup all-purpose flour\n1/4 cup sugar\n1/2 cup (1 stick) unsalted butter\n1 prepared 10-inch pie crust\n1/2 cup maple syrup\nInstructions:\nIn a medium saucepan, heat the milk, heavy cream, vanilla bean or extract, and half the sugar to a simmer (just below a boil). In a small bowl whisk together the egg yolks and the rest of the sugar and temper it by adding a small amount of the heated milk mixture to the bowl while whisking constantly (known as a liaison). Now pour the liaison (egg mixture) into the milk pot, stirring constantly. You are only heating it. Do not boil. Do not cook. The idea is to avoid making scrambled eggs! Continue cooking on medium heat until the mixture begins to thicken so it will coat the back of a spoon, about 5 minutes. Remove from heat and allow to cool.\nIn a large skillet, saute the apples and bananas in the butter and add cinnamon and lime juice and stir to coat. Bring to a simmer over medium heat and allow to cook until apples are tender and caramel colored, about 20 to 25 minutes and let cool.\nPreheat oven to 350 degrees F\nFor the crumb topping, using a wooden spoon, mix oatmeal, flour, sugar and butter until the mixture resembles bread crumbs.\nCombine the now cooled apples with the cream, pour into the pie shell and top with oatmeal mixture. Bake until crust is completely baked and golden brown, about 15 minutes.\nHeat maple syrup as an accompaniment, and serve.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]\n\n" + }, + { + "recipe": "Zucchini with Parmesan\n8 medium zucchini\nGood olive oil\n2 large yellow onions cut in half and sliced 1/2 inch thick\nKosher salt\nFreshly ground black pepper\n1/2 cup freshly grated Parmesan cheese\nInstructions:\nRemove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.\nNote: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" + }, + { + "recipe": "Shepherds Pie with Scallion-Cheese Crust\n1 tablespoon olive oil\n1/2 pound minced British lamb\n1 pound minced beef\n2 medium onions, peeled and chopped\n3 carrots, peeled and chopped very small\n1/2 pound cremini mushrooms\n1 level tablespoon tomato puree\n1 tablespoon chopped fresh thyme leaves\n2 tablespoons chopped fresh parsley leaves\n1/2 teaspoon ground cinnamon\n1 level tablespoon all-purpose flour\n1 cup red wine\n1 1/2 cups fresh beef stock\nSalt\nFreshly ground black pepper\n2 pounds Yukon gold potatoes\n2 tablespoons butter\nSalt\nFreshly ground black pepper\n1 cup scallions, cleaned and chopped\n1 cup mature Cheddar, coarsely grated\nInstructions:\nPre-heat the oven to 400 degrees F.\nHeat olive oil over medium-high heat in a Dutch oven or deep saute pan. Brown the lamb and beef. Remove the meat from the pan with a slotted spoon. Add the onions to the pan and saute until the onions are tinged brown at the edges - about 5 minutes. Add the chopped carrots and cook for 5 minutes. Add the mushrooms, tomato puree, thyme, parsley and cinnamon. Stir and saute for 2 minutes. Next, stir in the flour, which will soak up the juice, then stir in the wine and the beef stock. Taste and add salt and pepper, as needed. Return the meat to the pan and bring to a boil. Cover, turn down the heat to low and simmer for about 30 minutes until the lamb is fully cooked.\nPeel the potatoes, cut them into large even-sized pieces and place into a pot of cold, salted water. Bring the water to a boil and cook potatoes until they are tender, about 10 minutes. (Potatoes are done when a knife can easily go through.)\nWhen the potatoes are done, drain off the water, return them to the saucepan, cover with a clean tea cloth to absorb the steam and leave them for about 5 minutes. Next, add the butter and mash them to a puree. Season with salt and pepper. When the meat is ready, spoon it into a 9-by-13-inch baking dish and level it out with the back of the spoon. After that, spread the mashed potato evenly all over. Sprinkle the scallions on top of the potato, scatter the cheese over the scallions and bake the pie until the top is crusty and golden, about 25 minutes.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]\n\n" + }, + { + "recipe": "Broccoli Soup\n1 tablespoon butter\n6 garlic cloves, sliced\n4 shallots, sliced\n1 leek, white part only, sliced\n1 sprig thyme\n1 small onion, sliced\n2 heads broccoli, stems sliced, and green tips reserved for puree\n8 cups chicken stock\n1 bay leaf\nSalt and freshly ground black pepper\nInstructions:\nIn a medium-size saucepan, over medium heat, add the garlic, shallots, leeks, onion and thyme. Sweat in the butter until fragrant.\nAdd the broccoli stem slices and saute until softened.\nPour in the chicken stock and bay leaf and simmer for about 20 minutes.\nIn the meantime, blanch the broccoli tips in a pot of boiling water over medium heat until bright green. Remove the tips from the water and \\shock\\ in a bowl of iced water.\nDrain the green tips and puree in a blender. Set aside.\nPuree the soup in a blender and strain through a fine chinoise into a large serving bowl.\nAdd the green tip puree and season with salt and pepper, to taste.\nServe piping hot.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" + }, + { + "recipe": "Spicy Beef Salad\n1 pound beef, cut into thin strips about 2 inches long by 1 inch wide\n2 large Japanese cucumbers, peeled, halved and sliced into thin crescents\n1 tablespoon thinly sliced lemon grass\n1 1/2 tablespoons roasted rice powder, optional\n5 cloves very fresh garlic, thinly sliced\n1/2 cup thinly sliced shallots\n1/2 cup chopped fresh mint leaves\n1/4 cup fresh lime juice\n3 to 4 tablespoons fish sauce\n1/2 cup chopped cilantro\n2 to 3 Thai chiles, or serranos, thinly sliced with seeds\n2 teaspoons sugar\n1 head romaine, inner leaves only\n3 green onions, sliced diagonally\nInstructions:\nPrepare grill and cook beef strips 4 to 6 minutes for medium rare, or to desired doneness, turning once. (Or simply use leftover grilled steak, cut into thin strips.) Place in a large bowl and toss with cucumber slices.\nIn another bowl, combine dressing ingredients and mix well. Add to beef and cucumbers and toss to coat. Arrange romaine leaves on a serving platter and spoon beef salad on top. Sprinkle green onions over the salad and serve room temperature or cold.\n", + "wine_type": "[Syrah, Malbec, Tempranillo, Garnacha]" + }, + { + "recipe": "Polish Pierogies\n1 pint sour cream\n5 cups flour\n2 tablespoons melted butter\n2 whole eggs\n1 egg yolk\n2 teaspoons salt\n2 teaspoons olive oil\n1/2 pound ground beef\nSalt\nFreshly ground black pepper\n1/2 pound soft farmers cheese\n2 tablespoons minced shallots\n2 tablespoons minced garlic\n1/2 cup green onions, chopped\n1 whole egg\n4 tablespoons butter\n1 tablespoon finely chopped fresh parsley leaves\n1/2 cup sour cream\nInstructions:\nFor the dough: In a large mixing bowl, combine the sour cream, flour, butter, 2 whole eggs, egg yolk, 2 teaspoons salt and olive oil. Knead the mixture into a soft dough. Divide the dough in half and cover for 10 minutes. On a floured surface, roll each half of the dough into a thin circle, 1/4-inch thick. Cut the dough using a 3-inch circle cutter. For the filling: Season the beef with salt and pepper. In a saute pan, render the ground beef for 3 minutes. Remove from the pan and drain on a paper-lined plate. In a mixing bowl, combine the cheese, ground beef, shallots, garlic, green onion and egg. Mix well. Season with salt and pepper. Place 1 tablespoon of the filling in the center of each circle of dough and fold over. Press and seal into half-moon shapes. Use a little water to seal the pierogi's. In a pot of boiling, salted water, cook the pierogi for 8 minutes, or until they float. Remove from the water and drain. In a saute pan, melt 2 tablespoons of the butter. Sear the pierogi for 2 to 3 minutes on each side, or until they are golden brown. Remove from the pan. The pierogi will need to be sauteed in batches. Arrange the pierogi's on a platter. Garnish with parsley and serve with sour cream.\n", + "wine_type": "[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]\n\n" + }, + { + "recipe": "Crispy Fish with Semolina Polenta, Broccolini and a Cilantro-Citrus Salad\nSemolina Polenta:\n1 cup heavy cream\n1 cup chicken broth\n1/3 cup semolina flour \n1/4 cup freshly grated Parmesan\nKosher salt and freshly ground black pepper\nBroccolini:\n24 pieces broccolini (see Cook's Note)\n3 tablespoons grapeseed oil \n1 lemon, juiced \nCilantro-Citrus Salad:\n1 cup mandarin orange segments plus 2 tablespoons juice\n1/2 cup lemon juice \n1 teaspoon chopped fresh basil \n1 teaspoon chopped fresh oregano \n1 cup grapeseed oil \n1/2 cup extra-virgin olive oil \n12 thin slices red onion\n1 bunch cilantro, leaves picked \nCrispy Fish:\nCanola or vegetable oil, for frying\n2 cups all-purpose flour \n2 cups rice flour \n2 cups semolina flour \n1 quart whole milk \n12 large eggs \nSix 8-ounce flounder filets\nInstructions:\nFor the semolina polenta: Combine the heavy cream and chicken broth in a small pot and bring to a boil. Slowly whisk in the semolina, bring the polenta back up to a boil and then reduce the heat to medium. Simmer the polenta, stirring regularly, until thickened, about 20 minutes. Stir in the Parmesan and season with salt and pepper. Keep warm.\nFor the broccolini: Bring 1 gallon water and 2 tablespoons salt to a rolling boil in a large pot. Set up an ice bath for shocking the broccolini after blanching. Blanch the broccolini in batches until crisp-tender, 45 to 60 seconds, and then immediately transfer to the ice bath. Remove the broccolini from the ice bath and dry with a towel. Heat a saute pan over high heat, add the grapeseed oil and saute the broccolini until lightly charred, 2 to 3 minutes. Season with salt and pepper and then squeeze the lemon juice over the top.\nFor the cilantro-citrus salad: Add the orange juice, lemon juice, basil and oregano to a blender. Start blending and slowly add the grapeseed and olive oils until emulsified. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Combine the orange segments, red onion and cilantro in a bowl. Add one quarter of the salad dressing and toss to coat. Reserve the remaining salad dressing.\nFor the crispy fish: Fill a deep fryer with canola oil and heat to 350 degrees F. Combine the all-purpose flour, rice flour, semolina, 2 tablespoons salt and 1 tablespoon pepper in a bowl and mix well. Add the milk and eggs to a separate bowl and whisk to combine. Right before serving, dredge each of the flounder filets in the flour mixture, then the egg wash and then back in the flour mixture. Fry the breaded filets until golden brown and cooked through, 4 to 5 minutes. Transfer the fish to a plate layered with paper towels and sprinkle with some salt and pepper.\nFor plating: Divide the polenta among 6 plates and drag it from one side of the plate to the other. Put some of the broccolini in the center of each plate and top with a piece of fish. Place some of the cilantro-citrus salad next to the fish. Drizzle the remaining salad dressing over the fish and around the plates.\n", + "wine_type": "[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]\n\n" + }, + { + "recipe": "Baby Back Ribs\n1 tablespoon vegetable oil\n1/2 large onion, chopped \n3 cloves garlic, chopped \n2 tablespoons chili powder \nKosher salt and freshly ground black pepper \n1/4 cup bourbon \n1 cup ketchup\n1/2 cup brewed coffee \n1/3 cup light brown sugar \n2 tablespoons apple cider vinegar \n1 tablespoon Worcestershire sauce \n2 racks baby back pork ribs (4 to 5 pounds) \nInstructions:\nHeat the oil in a medium saucepan over medium heat. Add the onions, garlic, chili powder and 1/2 teaspoon salt and cook, stirring occasionally, until the onions are softened, about 10 minutes. Add the bourbon and cook until slightly reduced, 2 to 3 minutes. Then add the ketchup, coffee, 1/2 cup water, brown sugar, cider vinegar and Worcestershire. Increase the heat and bring to a boil; lower the heat and simmer until slightly thickened and the onions are tender, about 25 minutes. Transfer the mixture to a blender and puree until smooth (be careful when blending hot liquids). Transfer the sauce to a bowl and cool slightly.\nPreheat the oven to 325 degrees F. Line a baking sheet with heavy-duty aluminum foil.\nSprinkle the ribs with salt and pepper, and coat the racks on both sides with about 2 cups total of the barbecue sauce (reserve the remaining sauce). Put the ribs, bone-side down, on the prepared baking sheet and wrap each rack with foil. Bake until the meat is tender and pulling away from the bone, about 2 hours.\nRemove the foil and turn the ribs bone-side up. Preheat the broiler to high. Brush the bone side of the ribs with half of the remaining sauce, and broil until lightly charred in spots, about 5 minutes. Turn the ribs over, brush with the remaining sauce and broil again until charred stops on top, another 5 minutes. Cut the racks in half and serve.\n", + "wine_type": "[Cabernet Sauvignon, Zinfandel, Malbec, Tempranillo]" + }, + { + "recipe": "Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu)\n6 cups olive oil or vegetable oil, for frying\n1 medium-sized head cauliflower (about 1 pound)\n1 1/2 pounds ground beef, lamb, or veal\n1 small onion, finely chopped\n1/2 teaspoon ground cinnamon\n1/2 cup chopped fresh parsley leaves\n1 1/2 teaspoons tabil (a Tunisian spice blend of coriander seed, caraway seed, garlic powder, cayenne pepper)\n1 teaspoon salt\n1/2 teaspoon freshly ground black pepper\n2 large eggs beaten\nAll-purpose unbleached flour, as needed, for dredging\nSalt and freshly ground black pepper\n1/4 cup extra-virgin olive oil\n2 tablespoons tomato paste\n1 cup water\n1 1/2 teaspoons harisa (Tunisian hot chili paste of guajillo chili peppers, garlic, oil, caraway, and coriander)\n1/2 teaspoon ground red chili\nInstructions:\nPreheat frying oil in a deep-fryer or 8-inch deep saucepan to 375 degrees F.\nBring a saucepan of lightly salted water to a boil and cook the whole cauliflower until tender, about 10 minutes. Drain well and break into small florets.\nPlace the meat, onion, cinnamon, parsley, tabil, salt, and pepper in a food processor, in batches if necessary, and process until well blended. Remove to a bowl.\nHave a bowl of water handy to keep your hands wet while making meatballs. Meatballs are formed by flattening a lemon-sized portion of meat into a thin patty and wrapping the patty around a cauliflower floret to completely enclose. Form into an oval shape, then dip into the eggs and dredge in flour, tapping off any excess flour.\nCook the meatballs in oil until golden, about 4 minutes, without crowding the fryer. Remove with a slotted spoon to paper toweling to drain.\nHeat the extra-virgin olive oil over medium-high heat in a large saucepan. Dissolve the tomato paste in the water, and add to the pan along with harisa and ground red chili. Add the meatballs and cook covered until most of the liquid evaporates, about 25 minutes. Add a little water to rehydrate sauce if it is dries out before that time. Serve meatballs covered with sauce.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" + }, + { + "recipe": "SmoothTEA\n5 red tea bags (or red zinger)\n2 tablespoons pure cane sugar or honey (or more if youprefer your tea drinks a bit sweeter)\n1/4 cup half-and-half or 1-percent milk\nOne 10-ounce bag frozen mixed berries, thawed\nIce cubes\nInstructions:\nBring 4 cups water to a boil over high heat in a medium saucepan. Add the tea bags and remove from the heat. Let the tea bags steep for 5 minutes. Stir in the sugar while still warm so that the sugar will dissolve. Refrigerate until cold, at least 30 minutes.\n \nPut the cold tea, half-and-half, berries and a few cups of ice cubes in a blender and blend until smooth. Divide the drink among 4 tall glasses.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" + }, + { + "recipe": "Pistachio Orange Shortbread\n3/4 cup (1 1/2 sticks) unsalted butter, plus additional for buttering pan, at room temperature\n1/2 cup granulated sugar\n2 large egg yolks\n1 teaspoon finely grated orange zest\n1 1/2 cups all-purpose flour\n1/2 teaspoon kosher salt\n1/4 teaspoon baking powder\n3/4 cup chopped pistachios\nSanding sugar, for sprinkling\n4 ounces bittersweet chocolate, melted\nInstructions:\nPreheat the oven to 350 degrees F. Butter an 11-inch fluted tart pan with a removable bottom. In a large bowl, with an electric mixer on medium, beat the butter and sugar until combined and fluffy, about 2 minutes. Add the egg yolks and orange zest and beat until combined. Beat in the flour, salt and baking powder. Add the pistachios and beat just until evenly distributed. \nTip the dough into the prepared pan and press it into an even layer. Freeze until firm, about 15 minutes. \nSprinkle the top of the dough with sanding sugar and bake on a rimmed baking sheet until the shortbread is golden brown and set, 20 to 25 minutes. Transfer the baking sheet holding the tart pan to a rack to cool for a few minutes. While the dough is still warm, remove the pan edges and cut the cookie into wedges. Let cool completely.\nCarefully separate the wedges and set them on a work surface. Drizzle with melted chocolate. Let stand at room temperature until the chocolate has set, about 1 hour.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]\n\n" + }, + { + "recipe": "Spinach Salad with Strawberries\n1 cup pecans\n1 egg white\n3/4 teaspoon vanilla\n1 cup sugar\n1 tablespoon water\n1 cup salad oil\n1/3 cup cider vinegar\n1/4 cup sugar\n1 tablespoon poppy seeds\n1 teaspoon salt\n1 teaspoon dry mustard\n1 teaspoon celery seed\n2 tablespoons corn syrup\n6 cups fresh spinach, washed and dried\n2 cups strawberries, sliced (or any fruit desired for color)\n3/4 cup red onion, thinly sliced\n1 cup fresh mushrooms, sliced\nInstructions:\nMake spiced pecans. Beat egg white until very frothy, but not stiff. Add remaining ingredients, excluding pecans. Now add pecans and mix to coat. Spread pecans on baking sheet in single layer and bake in a preheated 200 degree oven for 45 minutes, turning every 15 minutes.\nFor dressing, shake together all ingredients. Toss together salad ingredients. Toss dressing with salad just before serving, sprinkle dressed salad with pecans.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" + }, + { + "recipe": "Caramel Orange Crispy Rice Treats\n1 cup sugar\nWater to cover\n3 1/2 cups crispy rice\nGrated orange rind from 1 orange\nInstructions:\nPlace sugar in a saucepan and add enough water to cover. Cook until golden amber in color. Stir in the crispy rice and grated orange rind. Pour into greased 8 by 8-inch pan and press lightly to pack down. Cool and cut into bars and serve.\n", + "wine_type": "[Chardonnay, Moscato, Riesling]" + }, + { + "recipe": "Herb and Garlic Crusted Halibut with Oven Baked Ratatouille\n2 tablespoons chopped parsley\n2 tablespoons chopped chives\n2 tablespoons chopped chervil\n2 tablespoons chopped tarragon\n4 cloves chopped garlic\n1 tablespoon chopped lemon zest\n1/4 cup plus 2 tablespoons olive oil\n1 1/2 cups fresh bread crumbs\n4 (6-ounce) halibut fillets\nSalt and pepper\n2 large red onions, thinly sliced\n1/2 cup olive oil\n6 cloves garlic, finely sliced\nSalt and freshly ground pepper\n2 teaspoons each, finely chopped, fresh thyme, rosemary, parsley, combined in a bowl\n1 large eggplant, sliced 1/2-inch thick\n2 zucchini, sliced 1/2-inch thick\n2 red bell peppers, seeded and cut into eighths\n2 yellow bell peppers, seeded and cut into eighths\n5 plum tomatoes, cored and cut into 1-inch thick slices\nFresh parsley, for garnish\nInstructions:\nBrush each fillet with olive oil and season with salt and pepper, dredge, skin side down in the herb/bread mixture. Heat 2 tablespoons of the oil in a large saute pan until almost smoking. Add the fillets, crust-side down and saute until lightly golden brown, about 3 to 4 minutes. Reduce heat to medium, turn the fillets over and continue cooking until the fish is just cooked through, about 3 to 4 minutes more.\nPreheat oven to 350 degrees F. In a medium casserole, make a layer of onions, drizzle with a few tablespoons of olive oil, season with salt and pepper and sprinkle with some of the herbs. Repeat with the remaining vegetables. Cover and bake in the oven for 1 to 1 1/2 hours, pressing down on the vegetables occasionally, until the vegetables are completely tender. Garnish with fresh parsley.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" + }, + { + "recipe": "Pecan Pie\n1 premade pie crust\n1/2 cup finely ground pecans\n3 eggs, lightly beaten\n3/4 cup light karo syrup\n3/4 cup light brown sugar\n3 tablespoons butter, melted\nDash of salt\n1 cup pecan halves\n1 cup coarsely chopped pecans\nInstructions:\nPreheat oven to 350 degrees. Line a 9-inch pie plate with pie crust and form a fluted edge or decorative crust. Chill crust. In a bowl mix together eggs, syrup, sugar, butter and salt.\nSpread coarsely chopped pecans in bottom of pie shell. Pour egg and sugar mixture over pecans. Arrange pecan halves on top in a decorative design. Bake for one hour or until firm. Cool pie and serve with whipped cream.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Chenin Blanc]" + }, + { + "recipe": "Ricotta Fritters\n4 eggs\n1/4 cup sugar\n1 pound ricotta cheese\n1/2 teaspoon vanilla extract\n1/2 cup all-purpose flour\n1/2 cup cake flour\n1 tablespoon baking powder\n1 pinch salt\nOil, for frying\nPowdered sugar\nChestnut honey\nInstructions:\nMix eggs and sugar together. Add ricotta and vanilla. In a separate bowl sift together all- purpose flour, cake flour, baking powder, and salt. Add to egg mixture. Beat until smooth. Fill a pot or deep-fryer half full with oil. Heat until oil gets to 350 degrees F. Drop dough into hot oil by the tablespoonful. Fry until golden brown. Remove from oil, and drain on a paper towel. Dust with powdered sugar, drizzle with warm chestnut honey, and serve immediately.\n", + "wine_type": "[Prosecco, Moscato, Vinho Verde, Cava]" + }, + { + "recipe": "Eggplant and Tomato Stew\n4 eggplants, trimmed but whole\nOlive oil, for sauteing\n1 Spanish onion, chopped\n4 cloves garlic, chopped\n2 round, ripe tomatoes, chopped\n1 teaspoon hot pepper sauce\n1 tablespoon ketchup\n1 tablespoon parsley, chopped\nServing suggestion: lavash crackers.\nInstructions:\nRoast the eggplant in a preheated 400 degree F. oven until soft, about 45 minutes. \nRemove all the meat from the eggplant.\nIn a large saute pan, heat oil, and saute onions and garlic. Add the eggplant. Add all other ingredients, except the parsley. Remove from the heat and place in a food processor. \nPulse until it becomes creamy. \nServe at room temperature, garnished with parsley and served with crispy lavash crackers as a starter.\n", + "wine_type": "[Syrah, Malbec, Tempranillo, Garnacha]" + }, + { + "recipe": "One-Pot Cajun Chicken Pasta\n2 tablespoons olive oil\n1 pound boneless, skinless chicken thighs (about 4), cut into 1-inch pieces\n2 1/2 teaspoons Cajun seasoning\n2 medium green bell peppers, stemmed, seeded and cut into 1/4-inch strips\n1 small yellow onion, thinly sliced\n2 cloves garlic, chopped\n12 ounces smooth penne (see Cook's Note)\n4 cups low-sodium chicken broth\nOne 14.5-ounce can diced tomatoes\n6 ounces cream cheese, cubed, at room temperature\nKosher salt\n4 scallions, sliced, for serving\nInstructions:\nHeat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.\nAdd the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.\nAdd the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes.\nRemove from the heat and add the cream cheese and 1 1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don't worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rosé]" + }, + { + "recipe": "Grilled Cheese with Apple and Bacon\n2 1/2 pounds assorted tomatoes (heirloom, vine and plum)\n1/2 cup cherry tomatoes, for garnish (optional)\n1/2 cup extra-virgin olive oil, plus more for drizzling\n6 cloves garlic\n2 small onions, sliced\nKosher salt and freshly ground pepper\n1 quart chicken stock\n2 bay leaves\n4 tablespoons unsalted butter\n1/2 cup chopped fresh basil\n3/4 cup heavy cream\nInstructions:\nSpread dijon mustard on 4 slices country white bread. Top with sliced cheddar cheese, cooked bacon and sliced Granny Smith apple, then top with 4 more slices bread. Butter the sandwiches, then cook in a skillet over medium-low heat until the cheese melts and the bread is golden, about 3 minutes per side.\nServe with Roasted Tomato Soup, recipe follows.\nPreheat the oven to 450 degrees F. Core and halve the tomatoes (leave the cherry tomatoes whole). Heat a flameproof roasting pan over medium-high heat. Drizzle with the 1/2 cup olive oil, then spread all of the tomatoes, the garlic and onions in the pan. Cook, stirring gently, until the garlic is browned, about 5 minutes. Season with salt and pepper. Transfer the pan to the oven and roast until the tomatoes are caramelized, 20 to 30 minutes.\nRemove the roasted tomatoes, garlic and onions from the oven and transfer to a large stockpot (set aside the cherry tomatoes for garnish). Add 3 cups chicken stock, the bay leaves and butter. Bring to a boil, then reduce the heat to medium and simmer until the liquid is reduced by one-third, 15 to 20 minutes. Remove the bay leaves.\nAdd the basil to the pot. Use an immersion blender to puree the soup until smooth (or puree in a regular blender and return to the pot). Reduce the heat to low, add the heavy cream and adjust the consistency with the remaining 1 cup chicken stock, if necessary. Season with salt and pepper. Divide among bowls and top with the roasted cherry tomatoes; drizzle with olive oil.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]\n\n" + }, + { + "recipe": "Asparagus and Beet Tart\n3 small beets\n2 tablespoons unsalted butter\n1 onion, halved and thinly sliced\n2 teaspoons chopped fresh lemon thyme (or regular thyme)\nKosher salt and freshly ground pepper\n1 sheet frozen puff pastry (half a 17-ounce package), thawed \n1 large egg, lightly beaten\n1/2 bunch thin asparagus, trimmed and cut into 3-inch pieces\n2 tablespoons extra-virgin olive oil\n2 ounces goat cheese, crumbled\n1 tablespoon chopped fresh chives\nInstructions:\nPreheat the oven to 425 degrees F. Put the beets in a small baking dish and add about 1/2 inch water. Cover with foil and bake until the beets are easily pierced with the tip of a knife, 1 to 1 1/2 hours. Transfer the beets to a plate and let cool. Wipe off the skins with a paper towel and slice into small wedges; set aside.\nMeanwhile, heat the butter in a medium skillet over medium heat. Add the onion, 2 tablespoons water, 1 teaspoon thyme, a big pinch of salt and a few grinds of pepper and cook, stirring occasionally, until the onion is tender and caramelized, 20 to 25 minutes. (Add 1 to 2 teaspoons more water to the skillet, if needed.) Transfer the onion mixture to a food processor and puree until smooth. Let cool.\nRoll out the puff pastry into a 9-by-11-inch rectangle on a sheet of parchment paper. Transfer the dough on the parchment to a baking sheet. Score a 1-inch border around the edge of the dough with a paring knife. Brush the border with the beaten egg. Spread the onion puree inside the border. \nCombine the beets, asparagus, olive oil, the remaining 1 teaspoon thyme, 1/2 teaspoon salt and a few grinds of pepper in a bowl and toss to coat. Arrange on top of the onion puree. \nBake the tart until the dough is well browned and the asparagus is tender, 30 to 35 minutes. Scatter the goat cheese and chives on top. Serve warm or at room temperature.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Essential Freezer Items: Feasts from the Freezer\nPastry shells\nPhyllo dough\nPuff-pastry dough\nTortillas\nWonton skins\nBreadcrumbs-homemade\nGrated Parmigiano-Reggiano\nFrozen vegetables\nFlavored butters\nNuts and Berries\nPoultry, uncooked--9 months\nPoultry cooked--4 to 6 months\nSteaks--6 to 12 months\nChops--4 to 6 months\nHamburger--3 to 4 months\nHam, cooked--1 to 2 months\nBacon--1 to 2 months\nMeat casseroles, cooked--3 months\nLean fish--6 months\nFatty fish--2 to 3 months\nShellfish--3 to 6 months\nVegetables--8 to 10 months\nFruit pies, unbaked--8 months\nFruit--6 months\nButter--6 to 9 months\nBread, cake and cookies--3 months\nSoups and stews--2 to 3 months\nIce cream and sorbet--2 months\nInstructions:\nCheck below for storage life.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Pecking Duck Necks\n2 tablespoons garlic powder\n1 tablespoon chili powder \n1 tablespoon paprika \n1 tablespoon salt \n1 tablespoon powdered chicken seasoning \n1 tablespoon sugar \n2 teaspoons ground white pepper \nOil, for frying\n1 cooked Peking duck neck, cut into 1/2-inch pieces \nInstructions:\nMix together garlic powder, chili powder, paprika, salt, chicken seasoning, sugar and white pepper, then reserve.\nHeat oil in a deep-fryer. Fry duck neck pieces until crispy and drain. Sprinkle with spice mix and serve.\n", + "wine_type": "[Riesling, Gewürztraminer, Pinot Grigio, Sauvignon Blanc]" + }, + { + "recipe": "Forest Spread and Pate Platter with Sliced Baguette\n1/2 pound cremini mushrooms, coarsely chopped\n1 tablespoon extra-virgin olive oil\n1 tablespoon butter\n1 large shallot, finely chopped\n1/2 teaspoon ground thyme\nSalt and pepper\n1/2 cup dry Sherry\n1 loaf baguette, sliced at bread counter of market\n8 ounces pate, available in specialty foods case of market, choose country or mousse-style, any flavor, ask for tastings, to choose\nCornichons, for garnish\nCapers, for garnish\nChopped fresh parsley, for garnish\nInstructions:\nHeat a skillet over moderate heat. Finely chop mushrooms in a food processor. Add the oil and butter to the skillet, then add the shallots and mushroom bits. Season mushroom with ground thyme, salt, and pepper.\nSaute shallots and chopped mushrooms until mushrooms are deep brown and tender, about 6 minutes. Deglaze pan with Sherry. Transfer mushroom spread to a small bowl or other serving dish. Place mushroom dish on a platter alongside the store bought pate.\nGarnish tray with sliced baguette, cornichons, capers, and a sprinkle of chopped parsley. Enjoy bread rounds with a slather of pate topped with mushrooms.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Homemade Cheddar Crackers\n8 ounces sharp Cheddar, finely grated\n1 cup all-purpose flour \n4 tablespoons (1/2 stick) butter, cut into pieces \n1/2 teaspoon kosher salt \n1/2 teaspoon seasoned salt \nPinch of cayenne \n3 tablespoons ice water \nInstructions:\nPut the Cheddar, flour, butter, salt, seasoned salt and cayenne in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 1 hour.\nPreheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.\nRoll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15 to 17 minutes. Allow to cool before packing up.\n", + "wine_type": "[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" + }, + { + "recipe": "Crepes au Salmon Vin Blanc\n4 1/2 teaspoons butter\n3 tablespoons all-purpose flour\n3/8 cup fish stock\n1/4 cup dry white wine\nFreshly ground salt\nFreshly ground white pepper\n4 ounces fresh salmon cutlet\n1/2 cup whipping cream\n2 crepes, (homemade or store bought)\n1 tablespoon Parmesan cheese\nInstructions:\nMelt the butter in a heated pot and stir in the flour. Cook gently. Gradually whisk in the fish stock and bring to a boil. Stir in the white wine and season with salt and pepper. Reduce heat and simmer gently. In another saucepan, poach the salmon in the cream over low heat about 10 minutes. Drain the cream from the cooked fish and add to the fish sauce. Pour half of the sauce into a bowl and flake the fish into it, removing all the bones. Spoon the mixture into the center of the crepes and fold over. Place on a serving dish and pour the remainder of the sauce over the top. Sprinkle the cheese on top and place under the broiler to brown.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Gewürztraminer]" + }, + { + "recipe": "Chocolate-Avocado Banana Bread\nCooking spray\n1/2 small firm-ripe avocado, chopped\n1 large egg\n1 1/2 teaspoons pure vanilla extract\n1 teaspoon orange zest\n3 very ripe bananas, mashed\n1 1/4 cups all-purpose flour\n1/4 cup unsweetened cocoa powder\n3/4 cup sugar\n1 teaspoon baking soda\n1 teaspoon ground cinnamon\n1/2 teaspoon fine salt\nLarge pinch ground allspice\n1/2 cup plus 2 tablespoons semisweet chocolate chips\nInstructions:\nPreheat the oven to 350 degrees F. Spray a 9- by 5-inch loaf pan with cooking spray.\nPulse the avocado, egg, vanilla and zest in a food processor until smooth. Transfer the mixture to a large bowl, and fold in the bananas.\nWhisk together the flour, cocoa powder, sugar, baking soda, cinnamon, salt and allspice in a medium bowl. Fold the flour mixture and 1/2 cup of the chocolate chips into the avocado mixture until just combined (it's OK if there are some lumps). Transfer the batter to the prepared loaf pan, and sprinkle with the remaining 2 tablespoons chocolate chips. Bake until a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.\n", + "wine_type": "[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" + }, + { + "recipe": "Triple Mint Choc Chip Ice Cream\nOne 48-ounce carton vanilla ice cream, softened\n1/3 cup semisweet chocolate chips \n1/3 cup white chocolate chips \n1/3 cup chopped frozen mint patty candies\n1/3 cup chopped frozen creme de menthe candies, such as Andes \n1/3 cup mint candy-covered chocolate candies, such as M and M's\nInstructions:\nStir together the ice cream, chocolate chips, white chocolate chips, mint patty candies, creme de menthe candies and mint candies in a large bowl until combined. Transfer to a container, cover and freeze for 4 hours.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]" + }, + { + "recipe": "Peach Cobbler with Frozen Peaches\nButter, for greasing baking dish\n3 pounds frozen peaches\n2 cups sugar\n1/2 cup all-purpose flour (note: we did not do this in the show, but it is necessary)\n3 tablespoons lemon juice\nPinch of salt\n3 cups all-purpose flour\n3 heaping tablespoons sugar, plus extra for sprinkling over the top\n1 1/2 tablespoons baking powder\nPinch of salt\n3 tablespoons butter\n3 tablespoons vegetable shortening or lard\n3/4 cup whole milk\n2 whole eggs\nVanilla ice cream or fresh whipped cream, for serving\nInstructions:\nPreheat the oven to 400 degrees F. Butter a baking dish.\nFor the fruit: In a bowl, combine the peaches, sugar, flour, lemon juice and salt. Stir and set aside.\nFor the topping: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir together. Add the butter and shortening, and then cut together with a pastry cutter. Beat the milk and eggs together. Pour into the flour mixture and stir with a fork until just combined. \nPour the peaches into the prepared baking dish. Tear off pinches of the dough topping and drop it onto the surface of the fruit, creating a \\cobbled\\ texture. Sprinkle additional sugar over the top.\nBake until golden brown and bubbly, 30 to 35 minutes. Allow to sit for 10 to 15 minutes before serving. If the cobbler is too juicy, use a turkey baster to remove a little of the juice (or spoon the juice over ice cream). Serve warm with vanilla ice cream or fresh whipped cream.\n", + "wine_type": "[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" + }, + { + "recipe": "Burrata Crostini\n1 tbsp. olive oil\n2 cloves garlic, thinly sliced\n1 tsp. crushed red pepper flakes\n4 cups chard, chopped\n¼ cup water\nSalt and pepper to taste\n2 tbsp. Marie's® White Balsamic Shallot Vinaigrette\n8½-inch-thick baguette slices, toasted\n8 oz. burrata cheese\n2 tsp. lemon zest\nRed pepper flakes for garnish\nInstructions:\nFor the chard: Preheat a saute pan over medium heat and coat with olive oil. Add garlic slices and cook until fragrant. Add red pepper flakes and chard and cook until wilted. Add water and cook for about 10 minutes until chard is tender. Season with salt and pepper. Turn heat off and stir in Marie's® White Balsamic Shallot Vinaigrette.\\n\\nTo assemble the crostini: Top each toasted baguette slice with a spoonful of burrata followed by greens. Garnish with lemon zest and additional crushed red pepper flakes.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" + }, + { + "recipe": "Ham and Egg Tea Sandwiches\n6 large eggs\n2 tablespoon mayonnaise\n1/4 teaspoon paprika\n1 tablespoon chopped fresh dill\nKosher salt and freshly ground black pepper\n2 tablespoons mayonnaise\n1 tablespoon spicy brown mustard\n1 tablespoon pickle relish\n1 tablespoon finely chopped onion\n1 stalk celery, finely chopped\n1 tablespoon chopped fresh parsley\n1/2 pound deli ham, sliced thick, diced\nKosher salt and freshly ground black pepper\n6 slices wheat bread\n6 slices white bread\nInstructions:\nFor the egg salad: Start by hard boiling your eggs. Put your eggs in cold water in a medium saucepan, place on the stove, and bring to a boil. Turn the stove off, cover the saucepan with a lid, and after 15 minutes run them under cold water. Peel the shells from the eggs (reserve 2 whole eggs for Round 2 Recipe Nicoise Salad with Lemon Garlic Vinaigrette) and chop.\nIn another bowl, stir together the mayonnaise, paprika, dill, and salt and pepper. Add the chopped eggs and gently toss. \nFor the ham salad: In a medium bowl, whisk together the mayonnaise, mustard, pickle relish, onion, salt, pepper, and parsley. Add the celery and half the ham (reserve remaining half for Online Round 2 Recipe Ham and Cheese Breakfast Burrito) and toss to coat. Set aside.\nFor the sandwiches: Cut off the crusts from the wheat and white bread. On a clean surface, place 1 slice white bread down and top with half the egg salad. Top that with 1 slice wheat bread and spread half the ham salad on top. Top with 1 slice white bread. Slice crosswise into triangles. Repeat, alternating the white and wheat bread as the beginning slice, until you have made 4 sandwiches.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Miso Noodles with Seared Ahi Tuna\n1/2 cup white miso paste\n3 teaspoons low-sodium soy sauce\n2 tablespoons mirin\n2 tablespoons canola oil\n2 tablespoons seasoned rice vinegar\n1 teaspoon sesame oil\nKosher salt\n10 ounces sugar snap peas, julienned into matchsticks\n12 ounces buckwheat soba noodles\n2 medium organic carrots, peeled and julienned into matchsticks\n2 tablespoons canola oil, plus more for brushing\n1 tablespoon sweet soy sauce\n2 teaspoons yuzu\n1 teaspoon sesame oil\n1 teaspoon grated fresh ginger\n3 pounds good-quality ahi (or yellowfin) tuna, sushi-grade if possible\n1/4 cup black sesame seeds\n1/4 cup white sesame seeds\n4 scallions, thinly sliced on the bias, for garnish\nSpecial equipment: 8 bamboo skewers soaked in water for 10 to 15 minutes\nInstructions:\nFor the noodles and dressing: Begin by making the dressing. In a large bowl, combine the miso, soy sauce, 1/4 cup hot water, mirin, canola oil, rice vinegar and sesame oil. Whisk together well and set aside.\nIn a large pot of salted boiling water, blanch the sugar snap peas until bright green and just tender, 10 to 15 seconds. Set aside. Add the soba noodles to the hot water and cook for 2 to 3 minutes. Then strain and rinse under cold running water (this will stop the cooking process and gives the soba noodles their distinctive springy texture). Toss the noodles in the dressing and fold in the sugar snap peas and julienned carrot. Set aside until ready to serve.\nFor the seared ahi tuna: In a large mixing bowl, make a quick marinade of the canola oil, sweet soy sauce, yuzu, sesame oil and ginger. Whisk together to combine. Carefully cut the tuna into 1 1/2-inch cubes and place in the marinade and toss to coat well (it will be a very light coating/marinade as the tuna shouldn't be too wet when searing).\nThread 4 pieces of tuna per bamboo skewer (4 cubes per skewer, 8 skewers total). Mix the sesame seeds together and spread out on a flat platter. Take each skewer and press the tuna into the sesame seed mixture so it is well coated on all 4 sides.\nHeat a flat grill plate to high heat. Brush lightly with some oil to clean the grates and create a nonstick surface. Grill the tuna skewers just a few seconds on each of the 4 sides so the sesame seeds are toasted and crunchy and the tuna is rare in the middle, 30 to 35 seconds.\nServe the tuna skewers on a bed of the dressed soba noodles and garnish with some sliced scallions.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" + }, + { + "recipe": "Wild Mushroom and Fonduta Ravioli with Asparagus, Butter and Parmigiano\n1 pound Fresh Pasta Dough\n1 recipe Mushroom Filling\n1/2 cup Fonduta\n1 egg yolk\nSemolina flour to dust\n1 tablespoon butter\n1/2 cup fresh asparagus (green and white), blanched, cooled and cut into 1-inch pieces\n2 tablespoons grated Parmigiano-Reggiano cheese\n3 1/2 cups flour (all-purpose or \\0-0\\)\n4 eggs\n1 teaspoon olive oil\n1/2 teaspoon salt\n1 tablespoon extra virgin olive oil\n1 pound assorted wild mushrooms, cleaned and chopped (save stems and peelings)\n1 teaspoon garlic, finely chopped\n1/4 cup white wine\n1/2 teaspoon fresh parsley, chopped\n1/2 teaspoon chopped fresh sage\nSalt and pepper to taste\n1 cup Porcini Mushroom Stock or vegetable stock\nWhite truffle oil (optional)\n2 ounces dried porcini pieces\n5 cups cold water\n1 pound Italian Fontina cheese\n1 1/2 cups milk\n6 egg yolks\n1 teaspoon flour\nInstructions:\nFor the Fresh Pasta Dough: Place the flour on a work surface. Make a well in the center and add the eggs, olive oil and salt. Begin mixing the eggs with a fork, being careful to stay in the center. Add flour from the sides of the well little by little. When it becomes too stiff to mix with a fork, continue, incorporating flour by gently kneading the dough.\nWhen the dough has absorbed about as much flour as it's going to, move it to another area of the counter, scrape up the remaining flour and pass it through a sifter to remove any dried bits (you don't want these in your dough.)\nThen start kneading, keeping the table lightly dusted with flour. When it no longer sticks to the table, you're about finished. In the end, you want a smooth, firm but resilient, homogenous ball of dough, neither too dry nor too soft. Poke the dough and it should spring right back, press your fingers into the middle of the ball and it should feel just a bit tacky. If it is very sticky, you'll need to add more flour.\nWrap the dough loosely in plastic and let it rest for at least 1 hour. This will make it easier to roll out.\nFor the Mushroom Filling: Heat the oil in a frying pan add the mushrooms and saute. Add the garlic and deglaze with the white wine.\nWhen the wine has cooked away, add the mushroom stock and simmer until almost all the liquid has evaporated.\nLet the mushrooms cool then pulse in a food processor until coarsely chopped. In a mixing bowl, fold in the herbs and season with salt and pepper to taste. You can also stir in a drop of truffle oil if desired.\nFor the Porcini Mushroom Stock: Place porcini in a saucepot and cover with water. Bring to a boil then lower heat and simmer for 5 minutes. Remove from the heat and let the mushroom steep for 30 to 40 minutes.\nPass the stock through a strainer lined with a cheesecloth or a dampened paper towel to remove the mushrooms and any bits of sand.\nYou should have 4 cups of flavorful, not overly concentrated, stock.\nFor the Fonduta: Trim the red rind off the cheese and chop in a food processor. Put the cheese in a stainless steel mixing bowl, pour the milk over the cheese, cover with plastic wrap and refrigerate over night. Fill a saucepan halfway with water and bring to boil. Place the mixing bowl over the pot to create a double boiler and allow the cheese to dissolve slowly into the milk, whisking occasionally.\nWhen the milk and cheese are completely amalgamated, stir in the flour. Whisk in the egg yolks one at a time. When all the eggs have been incorporated continue whisking over the heat until the mixture is thick and creamy and warm to the touch. Be careful not to let the fonduta get to hot or it will curdle.\nFor the Ravioli: Using a pasta rolling machine or rolling pin, roll pasta out into a very thin sheet 6 to 8 inches wide. Spoon the mushroom filling on to half of the sheet in 2 rows of even rounds. Make a small indentation in the center of each mound and, with a pastry bag or small spoon, place a little of the fonduta into the center of each mound. Brush a little of the egg yolk around the mushroom filling then carefully lay the other half of the pasta sheet over the top. Gently press around the filling. Using a scalloped pastry wheel, cut the pasta in between the mounds to form individual ravioli. Keep the ravioli on a board or pan sprinkled with flour until ready to cook. (May be made and kept in refrigerator up to a day in advance). Bring a pot of salted water to a boil add the ravioli and cook 3 to 5 minutes; when the pasta rises to the surface they are done. Melt the butter in a saucepan. Add the asparagus, a pinch of salt. Add the ravioli, toss with the Parmigiano cheese and serve.\n", + "wine_type": "[Barolo, Barbaresco, Dolcetto, Valpolicella]" + }, + { + "recipe": "Marinated Grilled Steak\n1 1/2 pound flank steak\n2 cloves garlic, finely chopped\nGround black pepper\n1 cup balsamic vinegar\n2 tablespoons butter\nInstructions:\nTrim steak of excess fat. Rub steak with garlic and pepper. Place steak into a glass baking dish and pour vinegar over steak. Marinate steak for 20-30 minutes, turning the steak every 10 minutes. Remove steak from marinade and pat dry with paper towel.\nGrill or broil steak to desired degree of doneness. Pour marinade into a saucepan and simmer over medium high heat until the liquid is syrupy. Add 2 tablespoons cold butter to syrup and swirl to melt butter. Slice steak across the grain in thin slices and serve with balsamic sauce\n", + "wine_type": "[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" + }, + { + "recipe": "Roast Prime Rib with Thyme Au Jus\n1 bone-in prime rib (6 to 7 pounds)\n8 cloves garlic, thinly sliced\nSalt and coarsely ground black pepper\n2 cups red wine\n4 cups beef stock\n1 tablespoon chopped fresh thyme leaves\nInstructions:\nThirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature.\nPreheat oven to 350 degrees F.\nMake small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with the salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F. Remove the meat to a platter, and tent with foil to keep warm.\nPlace the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper, to taste.\nSlice meat as desired and serve with thyme au jus.\n", + "wine_type": "[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" + }, + { + "recipe": "Cannoli-Stuffed French Toast Nuggets\n3 tablespoons fat-free ricotta cheese\n2 teaspoons mini semi-sweet chocolate chips\n1 teaspoon vanilla extract\n1 no-calorie sweetener packet\n1 light hot dog bun (about 80 calories)\n1/4 cup fat-free liquid egg substitute\n1/4 teaspoon cinnamon\n2 teaspoons light whipped butter or light buttery spread\n1/2 teaspoon powdered sugar\nSugar-free pancake syrup, for topping, optional\nInstructions:\nIn a small bowl, combine ricotta cheese, chocolate chips, and 1/2 teaspoon vanilla extract, and sweetener, and mix well.\nSplit hot dog bun open lengthwise, without fully separating the 2 halves. Spoon ricotta mixture onto the bottom half of the bun. Gently press the top 1/2 down over the filling. Carefully slice into 4 \\nuggets.\\\nMix egg substitute, cinnamon, and remaining 1/2 teaspoon vanilla extract in a small bowl. Set aside.\nBring a skillet sprayed with nonstick spray to medium-high heat. Add butter and allow to coat the bottom of the skillet. Meanwhile, coat each nugget on all sides with the egg mixture. (You won't need to use all of the egg mixture.)\nOnce butter has melted, place nuggets in the skillet and, flipping occasionally, cook until golden brown on all sides, 3 to 4 minutes.\nPlate your nuggets and sprinkle with powdered sugar. Top with syrup, if using. Enjoy!\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Wilted Escarole with Garlic, Lemon and Oil\n1/4 cup extra-virgin olive oil, 4 turns of the pan\n2 cloves garlic, crushed\n2 teaspoons anchovy paste, eyeball it\n6 anchovy fillets, chopped\nCouple pinches red pepper flakes\n2 heads escarole, trimmed, rinsed, and dried\n1 lemon, juiced\nInstructions:\nHeat the extra-virgin olive oil in a deep skillet over medium-low heat with garlic and anchovy. Cook together 3 to 4 minutes to infuse garlic into oil. Remove the garlic cloves and stir oil to mix in the melted anchovies and add the red pepper flakes. Raise heat to medium-high. When oil ripples or begins to waft smoke, add greens and stir fry them 2 to 3 minutes. Squeeze lemon juice over the greens, toss, and serve.\n", + "wine_type": "[Rosé, Vermentino, Sauvignon Blanc, Grüner Veltliner]" + }, + { + "recipe": "Hot Cross Buns\n2 cups whole milk\n1/2 cup canola oil \n3/4 cup granulated sugar \n1 package (2 1/4 teaspoons) active dry yeast \n4 1/2 cups all-purpose flour, plus more for flouring\n1/2 teaspoon (heaping) baking powder \n1/2 teaspoon (scant) baking soda \n2 teaspoons salt \n1 teaspoon cinnamon \nAdditional spices, such as cardamom, nutmeg or allspice, optional\n1/2 cup raisins \n1 egg white\nSplash of milk \n1 egg white\nPowdered sugar, as needed\nMilk, as needed\nInstructions:\nFor the buns: Combine the milk, canola oil and 1/2 cup of the granulated sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until the mixture is still warm but not hot, about 30 minutes.\nSprinkle the yeast over the mixture. Add 4 cups of the flour and stir to combine; the mixture will be very sticky. Cover with a towel and set aside for 1 hour.\nAdd the baking powder, baking soda, salt and remaining 1/2 cup flour to the dough. Stir until combined.\nCombine the remaining 1/4 cup granulated sugar in a small bowl with the cinnamon and whatever other spices you want to use.\nLightly flour a work surface and turn out the dough onto it. Press to slightly flatten the dough. Sprinkle a third of the sugar/cinnamon mixture over it. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten again so the dough is \\plain\\ again. Repeat the sugar/raisin process, then fold the dough again. Repeat a third time.\nLine a baking sheet with a silicone liner or parchment paper. Pinch off Ping-Pong- or golf ball-size bunches of dough. With floured hands, quickly roll them into balls, then turn the edges under themselves slightly. Place on the prepared baking sheet. Cover and allow to rise in a warm place for at least 30 minutes....an hour plus is better.\nPreheat the oven to 400 degrees F.\nFor the glaze: Mix the egg white with a splash of milk. Brush onto the balls of dough.\nBake until the tops of the buns have turned nice and golden brown, 20 minutes give or take. Allow to cool on a cooling rack.\nFor the icing: Mix the egg white with enough powdered sugar for the icing to be very thick. Splash in the milk as needed for consistency.\nWhen the buns are completely cool, add the icing to a small ziptop bag and snip the corner. Make icing crosses on each bun.\nHappy Easter!\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]\n\n" + }, + { + "recipe": "Panne-Mattone (Weighted Bread)\n4 tablespoons sweet butter, softened\n2 tablespoons pitted and chopped Picholine olives\n2 tablespoons dried oregano\n1 tablespoon lemon zest\n1 soft-crusted baguette\n2 tablespoons extra-virgin olive oil\nGray salt and freshly ground black pepper\nInstructions:\nPreheat a stovetop grill or griddle.\nMake the compound butter: In a bowl, combine butter, olives and oregano.\nSplit the bread in half lengthwise. Spread an even layer of compound butter on each cut surface of bread. Reassemble the pieces. Brush the outside of bread with olive oil and season with salt and pepper. Place the bread on the griddle and top with pans or other type of weight to gently press the bread while it is toasting. Griddle or grill for about 4 minutes on each side, or until golden brown.\nServe warm.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" + }, + { + "recipe": "Ginger Wings with Peanut Dipping Sauce\n1 cup chunky peanut butter\n1/2 teaspoon grated ginger\n2 teaspoons sesame oil\n2 teaspoons soy sauce\n1/4 cup hot water\n2 tablespoons rice wine vinegar\n2 tablespoons chopped fresh cilantro\nCanola oil spray\n3 tablespoons Thai hot sauce\n3 tablespoons low-sodium soy sauce\n3 tablespoons grated ginger\n3 cloves garlic, minced\n3 tablespoons sesame oil\n2 tablespoons sesame seeds\n3 tablespoons hoisin sauce\n3 pounds chicken wings, split at the joint, tips removed and discarded\nChopped green onions, for garnish\nPeanut Dipping Sauce, recipe follows\nInstructions:\nFor the dipping sauce: Combine all the ingredients in a small bowl and whisk well to combine.\nFor the wings: Preheat the oven to 400 degrees F. Prepare a slotted broiler tray inside a broiler pan and spray well with canola spray.\nIn a large nonreactive bowl, add the hot sauce, soy, ginger, garlic, sesame oil, sesame seeds and hoisin. Whisk to combine. Add the chicken wings to the marinade and stir to coat. Let marinate at room temperature, about 20 minutes.\nLay the chicken wings out in 1 layer on the prepared tray and bake, about 15 minutes. Turn the wings over and continue to cook an additional 15 minutes. Place the wings on a serving platter and garnish with the green onions. Serve with the peanut dipping sauce.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]" + }, + { + "recipe": "Icebox Cake With Orange-Caramel Cream\n3 oranges\n1/3 cup sugar\n3 cups cold heavy cream\n1 1/2 teaspoons vanilla extract\n2 9-ounce packages chocolate wafer cookies (about 50 wafers)\nInstructions:\nRemove the zest from 2 oranges in strips with a vegetable peeler and finely grate 1 teaspoon zest from the third orange; juice all 3 oranges. Combine the sugar and strips of zest in a skillet and cook over medium heat, undisturbed, until the sugar melts. Swirl the pan and continue cooking, swirling, until dark amber, about 4 minutes. Immediately stir in the orange juice and cook at a rapid simmer until reduced by half, about 15 minutes. Add 1/2 cup cream; simmer until incorporated, about 5 minutes. Remove from the heat; stir in the vanilla. Remove the strips of zest with a slotted spoon and set aside for topping. Let the caramel sauce cool to room temperature, about 45 minutes.\nTransfer about two-thirds of the cooled caramel sauce to a medium bowl. In a separate bowl, beat the remaining 2 1/2 cups cream with a mixer until very soft peaks form (do not overbeat). Stir the grated orange zest and 1 cup of the whipped cream into the bowl with the caramel sauce, then fold in the remaining whipped cream.\nLine an 8-inch springform pan with plastic wrap. Lay 6 cookies in the pan. Spread 1/2 cup caramel whipped cream on top, then drizzle with 2 teaspoons of the reserved caramel sauce. Repeat to make about 7 more layers of cookies, caramel whipped cream and caramel sauce, ending with a layer of caramel whipped cream.\nCover the cake with plastic wrap; chill at least 6 hours or overnight. Uncover, invert onto a plate and remove the pan and plastic wrap. Top with the candied orange zest.\n", + "wine_type": "[Chardonnay, Riesling, Moscato, Pinot Grigio]\n\n" + }, + { + "recipe": "Marinara Sauce\n1/2 cup extra-virgin olive oil\n2 small onions, finely chopped\n2 garlic cloves, finely chopped\n2 stalks celery, finely chopped\n2 carrots, peeled and finely chopped\n1/2 teaspoon sea salt\n1/2 teaspoon freshly ground black pepper\n2 (32-ounce) cans crushed tomatoes\n2 dried bay leaves\nInstructions:\nIn a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)\n", + "wine_type": "[Chianti, Barbera, Montepulciano, Tempranillo]" + }, + { + "recipe": "The Best Vinegar Coleslaw\n1 cup distilled white vinegar\n1 tablespoon kosher salt, plus more if needed \n2 teaspoons sugar \n3/4 teaspoon celery salt \n1/2 teaspoon freshly ground black pepper, plus more if needed \n1 clove garlic, finely grated \n1/2 head green cabbage, cored and very thinly sliced \n1/2 head red cabbage, cored and very thinly sliced \n4 large carrots, peeled and shredded on the large holes of a box grater \n1/4 cup extra-virgin olive oil \nInstructions:\nWhisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.\nStrain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat. \n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" + }, + { + "recipe": "Cranberry Margaritas\n1 frozen container limeade or margarita mix (recommended: Bacardi brand)\n1 tray ice cubes\n8 shots tequila\n4 cups cranberry juice\nInstructions:\nCombine all ingredients in a blender and blend on high. Serve. If your blender is small or not high-powered, make the margaritas in 2 batches. \n", + "wine_type": "[Tequila, Cranberry Juice]" + }, + { + "recipe": "Chewy Chocolate Chip Cookies\n2 3/4 cups all-purpose flour\n1 teaspoon salt\n1 teaspoon baking powder\n1 teaspoon baking soda\n2 1/2 sticks unsalted butter, softened\n1 3/4 cups packed dark brown sugar\n1/4 cup granulated sugar\n2 large eggs, at room temperature\n2 teaspoons vanilla extract\n2 cups semisweet chocolate chips\nInstructions:\nSift the flour, salt, baking powder and baking soda together into a large bowl.\nBeat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes (use the paddle attachment for a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.\nPreheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until the cookies are golden around the edges but still soft in the middle, about 12 minutes. Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.\n", + "wine_type": "[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" + }, + { + "recipe": "Frozen Sangarita\n4 cups ice \n1/2 cup tequila \n1/4 cup orange liqueur, such as Grand Marnier or Cointreau \n1/4 cup fresh lime juice (about 4 limes) \n1 tablespoon agave \n4 cups ice \n1/4 bottle red wine, chilled \n1/2 cup fresh orange juice \n1/4 cup lemon juice (about 2 lemons)\n1 tablespoons agave \nInstructions:\nFor the frozen margarita: Add to a blender the ice, tequila, orange liquor, lime juice and agave. Blend until combined, adding more ice to make thicker. Remove to a pitcher.\nFor the frozen sangria: Add to a blender the ice, red wine, orange juice, lemon juice and agave. Blend until combined, adding more ice to make thicker. Remove to a pitcher.\nTo serve: Spoon a layer of frozen margarita and then a layer of frozen sangria into a margarita glass and repeat to create layers. Best served with straws!\n", + "wine_type": "[Rioja, Tempranillo, Garnacha, Pinot Noir]" + }, + { + "recipe": "Hawaiian Ham and Pineapple Stuffing\n2 12-ounce packages Hawaiian sweet rolls, cut into 3/4-inch cubes\n7 tablespoons unsalted butter, plus more for the baking dish\n12 ounces smoked ham (such as Black Forest), cut into 1/2-inch cubes\n1 onion, chopped\n3 stalks celery, chopped\n1 jalapeño pepper, seeded and finely chopped\n2 tablespoons chopped fresh thyme\n1 tablespoon chopped fresh sage\nKosher salt and freshly ground pepper\n2 1/2 cups low-sodium chicken broth\n2 large eggs\n1 1/2 cups fresh pineapple, cut into 1/2-inch pieces\n1 tablespoon packed dark brown sugar\nInstructions:\nPosition racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Spread out the bread on 2 baking sheets. Bake, rotating the pans and stirring halfway through, until lightly toasted, 1 to 1 1/2 hours.\nIncrease the oven temperature to 375 degrees F. Butter a 3-quart baking dish. Melt 4 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the ham, onion, celery, jalapeño, thyme, sage, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until softened, about 6 minutes. Add the chicken broth and bring to a simmer, then remove from the heat. Let cool slightly.\nWhisk the eggs in a large bowl. Stir in the bread and ham mixture. Transfer the stuffing to the prepared dish. Dot with 2 tablespoons butter. Cover with foil and bake 30 minutes.\nMeanwhile, heat the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the pineapple and cook until lightly browned, about 3 minutes. Add the brown sugar and stir until just dissolved, about 30 seconds.\nUncover the stuffing and scatter the pineapple on top. Bake until golden brown, 20 to 30 minutes.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Succotash Salad\nKosher salt and freshly ground black pepper\n1 pound frozen lima beans \n1 pound frozen corn \nExtra-virgin olive oil \n1 large onion, thinly sliced \n2 tablespoons apple cider vinegar \n3 tablespoons chopped fresh parsley \n1 teaspoon finely chopped fresh sage \n1/8 teaspoon freshly grated nutmeg \n4 ripe plum or vine-on tomatoes, chopped \nInstructions:\nBring a medium pot of salted water to a boil. Add the lima beans and boil until just tender, 15 to 20 minutes. Add the corn, return the water to a simmer and drain. Rinse under cold water to cool.\nMeanwhile, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the onions and cook, stirring often, until tender and golden in spots, 8 to 10 minutes. Let cool.\nIn a large bowl, whisk together the cider vinegar, parsley, sage, nutmeg, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the tomatoes, onions, lima beans and corn; toss to combine.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" + }, + { + "recipe": "Chow Chow Potato Salad\n3 pounds Yukon gold potatoes, cut into 1-inch chunks\nKosher salt \n1 1/4 cups apple cider vinegar \n1/2 cup sugar \n1 teaspoon mustard seed \n1/2 teaspoon ground turmeric \n1/2 teaspoon freshly ground black pepper \n2 cups shredded cabbage\n1 cup cauliflower florets \n1 red bell pepper, diced \n1 green bell pepper, diced \nInstructions:\nAdd the potatoes to a large saucepan or Dutch oven. Cover the potatoes with cold water and add 2 tablespoons of salt. Place over medium heat and bring to a simmer. Cook until the potatoes are tender, 10 to 15 minutes. Drain the potatoes and set aside.\nTo the same saucepan, add the vinegar, sugar, mustard seed, turmeric, black pepper and 1 teaspoon salt and bring to a boil. Add the cabbage, cauliflower and bell peppers and return the mixture to a boil. Add the potatoes back to the saucepan and toss to combine. Transfer to a bowl. Season with salt and pepper. Serve warm or refrigerate until ready to serve.\n", + "wine_type": "[Riesling, Sauvignon Blanc, Vermentino, Gavi]" + }, + { + "recipe": "Zabaglione\n3 egg yolks\n6 tablespoons dry Marsala wine\n3 tablespoons sugar\n4 cups seasonal berries or fruit\nInstructions:\nUsing a double boiler or a large bowl placed over a pot of boiling water, whisk together egg yolks, Marsala and sugar. Continue whisking for approximately 8 minutes, or until mixture triples in volume and thickens to the ribbon stage (the point at which it hangs on a spoon that is dipped into it).\nServe over berries.\n", + "wine_type": "[Barolo, Barbaresco, Chianti Classico, Rioja]" + }, + { + "recipe": "Grilled Corn and Chipotle Pepper Salad\n8 ears fresh corn, husks and silk removed\n1/2 red bell pepper, diced\n1/2 red onion, chopped\n2 tablespoons sliced green onion\n2 chipotle peppers, minced\n3 tablespoons chopped fresh cilantro leaves\n1/4 cup extra-virgin olive oil\n1 tablespoon minced garlic\n1 lime, juiced\n1 1/2 tablespoons kosher salt\n1 teaspoon coarsely ground black pepper\nInstructions:\nPreheat the grill to medium.\nArrange the corn on the grill and cook, turning frequently, until the corn is slightly charred, about 12 to 15 minutes\nRemove the corn from the grill to a cutting board and let cool. Cut the kernels from the cobs with a sharp knife and transfer to a serving bowl. Add all the remaining ingredients and toss to combine.\n", + "wine_type": "[Rioja, Tempranillo, Garnacha, Pinot Grigio]" + }, + { + "recipe": "Cheesy Triangles\n1 lemon\n1 cup mashed potatoes\n1/2 cup shredded smoked gouda\n2 tablespoons minced fresh parsley or basil(optional)\n4 to 6 teaspoon honey mustard\n6 ten-inch flour tortillas\nOil for brushing\nInstructions:\nTo make lemon zest, rub the lemon over a fine grater. Make sure you rub the fruit on a different spot each time you rub, so you remove the yellow skin not the yucky white pith. In a medium bowl mix together the lemon zest, potatoes, cheese, and parsley.\nLay 2 tortillas on the work space and brush each with honey mustard. Spread about a 1/3 of the potato mixture over one of the tortillas. Top with the other tortilla, mustard side down. Repeat with the remaining tortillas to make 3 tortilla sandwiches. \nBrush a non-stick skillet lightly with oil and heat over medium heat. Add a filled tortilla to the pan and cook until brown, about 2 to 3 minutes per side. Transfer to cutting board and cut into wedges. Repeat with remaining tortillas. Serve.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Coconut Toffee 2\n1 1/2 cups white granulated sugar\n1/4 teaspoon ground cardamom\n2 drops red food coloring, optional\n1 1/2 cups desiccated unsweetened coconut\n1 tablespoon ground raw, unsalted cashews, optional\nChai, for serving\nInstructions:\nLine a 8- by 8-inch brownie pan with wax or parchment paper, overlapping the sides for easy lifting later. \nPour some water into a very small bowl and put it in the freezer to chill (this is in case you don't have a thermometer, or if you want to be super accurate). \nIn a small saucepan, stir together the sugar and 1/2 cup water. Attach a candy thermometer to the pot (if you have one) and place over medium heat. Bring to a gentle boil. \nContinue to cook the sugar mixture (it should bubble adamantly), stirring occasionally, and checking the temperature, either with the candy thermometer or with a regular digital thermometer. Be extremely careful; bubbling sugar will burn you like nobody's business. \nWhen the sugar mixture reaches 230 degrees F, turn the heat off. If you don't have a thermometer, pull the chilled bowl of water out of the freezer and, using a spoon, drop a tiny dollop of the sugar mixture into the cold water. It should form long strings. This is called \\one-string consistency\\ and it means that your sugar is at exactly the right temperature. \nStir in the cardamom and red food coloring if you're using it. Now, add the coconut and the cashew powder if using. Stir carefully until the whole mixture is an even pink hue. Quickly, pour into the prepared pan, smooth out so it's an even thickness and allow to cool for about an hour. \nWhen hardened, pull out of the pan, and cut into either bite-size squares or diamonds. Enjoy with a warm cup of chai!\n", + "wine_type": "[Riesling, Moscato, Gewürztraminer, Brachetto]" + }, + { + "recipe": "Ale Poached Halibut\n4 (6 to 8-ounce) skinless halibut fillets\n1 (12-ounce) bottle amber beer\n2 teaspoons seafood seasoning (recommended: Old Bay)\n10 whole black peppercorns\n1/2 lemon, juiced\n1 teaspoon salt\nInstructions:\nPlace fish in a fish poacher or a wide skillet with 4-inch sides. Add enough water to cover the fish. Remove fish to plate and set aside. Add beer, seafood seasoning, peppercorns, lemon juice, and salt to pan. Bring to a boil over medium-high heat. Reduce heat to low. Return fish to pan and poach gently until just cooked through, about 8 minutes for a 1-inch-thick fillet.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]" + }, + { + "recipe": "Breakfast Trifle Grits\n2 cups water\n1/2 cup quick cooking grits\n1 tablespoon sugar\n3 tablespoon butter\nSalt and freshly ground black pepper\n4 eggs\n2 breakfast sausage patties\nCheddar, shredded for topping\n1 small tomato, chopped\nSour cream, if desired\nChopped chives, optional for garnish\nInstructions:\nGrits:\nBring 2 cups of salted water to a boil. Slowly whisk in 1/2 cup quick grits, reduce heat and bring to a boil. Add the sugar and butter and salt and pepper, to taste. Reduce the heat and simmer until cooked.\nHard Boiled Eggs:\nAdd 4 eggs to a medium saucepan and cover with cold water. Bring up to a rapid boil then turn off heat and let the eggs sit for 15 minutes. Let cool then peel and chop.\nSausage Patty:\nPlace sausage patties on a preheated greased skillet over medium heat. Cook 3 to 4 minutes per side until done. Chop coarsely.\nAssemble Mini Breakfast Trifles:\nSpoon grits into trifle bowls. Sprinkle in cheese. Add chopped hard boiled eggs. Spoon chopped sausage on top and add the tomatoes on top of the sausage. Garnish with a dollop of sour cream and chopped chives.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rosé]" + }, + { + "recipe": "Sazerac\n2 teaspoons superfine sugar\n8 dashes bitters \n12 ounces bourbon or whiskey \n4 ounces Pernod \nIce \n4 strips lemon peel \nInstructions:\nMuddle the sugar and bitters in a cocktail shaker until the sugar dissolves. Add the bourbon, Pernod and some ice. Shake to combine. Strain into 4 rocks glasses. Garnish with the lemon peels.\n", + "wine_type": "[Whiskey, Bourbon, Cognac]" + }, + { + "recipe": "Pimiento Cheese Spread\nTwo 7-ounce jars canned, sliced pimientos, drained \nThree 10-ounce bricks sharp Cheddar, finely grated \n1 cup mayonnaise \nWhite sandwich bread\nInstructions:\nPlace the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise. Spread on slices of white sandwich bread while the mixture is room temperature. Trim the bread crusts and cut the sandwiches into triangles.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Dirty Carbonara\n3 eggs\n8 slices bacon, diced\n1 tablespoon unsalted butter\n1 small yellow onion, finely diced\n1 1/2 cups half-and-half\n1/3 cup Pecorino Romano cheese, freshly grated\n1 pound gemelli or fusili pasta\n1/3 cup Parmigiano, freshly grated\n1/4 cup fresh flat-leaf parsley, minced\nSea salt\nFreshly ground pepper\nInstructions:\nFor the sauce: Whisk the eggs in a large bowl. Fry the bacon in a large frying pan over medium heat until crisp and golden, and then remove and drain on a paper towel. Leave all but 1 tablespoon of the bacon fat in the pan and add the butter. Return the pan to the burner and cook the onions until slightly golden, 2 to 3 minutes. Lower the heat to medium-low and add the half-and-half and cheese. Simmer until the sauce has thickened slightly, about 5 minutes; do not let boil. Let the sauce cool slightly, about 2 minutes. For the pasta: Boil the pasta in salted water until al dente. Slowly pour the cream sauce into the eggs while continuously whisking. Add the hot pasta and toss quickly. The hot pasta will complete the cooking of the eggs. Add the bacon and parsley and toss again. Season with salt and pepper and serve hot.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" + }, + { + "recipe": "Gingerbread Rolled Cookies\n5 1/4 cups (630 grams) all-purpose flour\n1 tablespoon ground cinnamon\n1 tablespoon ground ginger\n2 teaspoons baking soda\n1 teaspoon ground cloves\n1 teaspoon ground nutmeg\n1 teaspoon kosher salt\n1/2 teaspoon ground black pepper\n1 cup (2 sticks) unsalted butter, softened \n3/4 cup (150 grams) packed dark brown sugar\n1/2 cup molasses\n1 large egg\n1/3 cup cold water\nRoyal icing, store-bought mix or homemade, recipe follows, optional\nGlaze, recipe follows, optional\nColored sugar, for sprinkling, optional\nFood coloring, for decorating, optional\nVarious candies for decorating: small candy canes, peppermint sticks, peppermints, pretzel sticks, candy-coated chocolate candies, such as M&M's, cereal squares, such as Golden Grahams, small gumdrops or other small candies, optional\n4 cups powdered sugar\n3 large pasteurized egg whites\n2 cups powdered sugar\n3 tablespoons whole milk\n2 tablespoons light corn syrup\nInstructions:\nAdd the flour, cinnamon, ginger, baking soda, cloves, nutmeg, salt and pepper to a large bowl. Whisk to aerate and combine.\nCream the butter and brown sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add the molasses and blend on medium until combined. Use a rubber spatula to scrape the bottom and sides of the bowl as needed. Add the egg and continue to mix on medium until combined, scraping the bottom and sides of the bowl until the mixture comes together. Reduce the speed to low. Add the flour mixture and water, alternating in 3 additions. Mix until the ingredients are combined. \nMound the dough onto a clean workspace and press into two discs. Wrap each disc in plastic and refrigerate for 30 minutes to allow the dough to hydrate and the butter to firm up. \nRemove the dough from the refrigerator and roll it to 1/4-inch thickness. Use cookie cutters to cut the dough into shapes and place on a parchment-lined baking sheet. Freeze the cookie cut-outs for 15 minutes so they will retain their shape when baked. \nMeanwhile, preheat the oven to 350 degrees F and place two racks in the upper and lower third of the oven. \nBake, switching the baking sheets halfway through, until the cookies have dried out and are baked through, about 12 minutes. Transfer to a cooling rack to cool completely before decorating. Continue until all of the cookie dough has been used. \nAfter cooling completely, decorate the cookies using royal icing or glaze. \nTo decorate with royal icing: Transfer 1/2 cup of royal icing to a piping bag with a #2 metal piping tip (small round tip). Pipe as desired--the royal icing will need about 1 hour to dry, or overnight if you plan to pack them for shipping. Add additional royal icing to the piping bag as needed. \nTo decorate with glaze: Dip the top half of the cookie into the glaze. Sprinkle the cookies with colored sugar as desired. Decorate with various candies if using. \nSift the powdered sugar into the bowl of a stand mixer fitted with the paddle attachment. Add the egg whites and mix on low until combined, about 1 minute. Increase the speed to medium and mix until smooth, about 5 minutes. With the mixer running, add 1 teaspoon of water at a time, if needed, to desired thickness.\nUse immediately, as the royal icing will dry out. Or, store in a closed container in the refrigerator until ready to use (you may need to whisk in a little water again for it to be the desired thickness). Makes about 3 cups icing.\nAdd the ingredients to a small bowl and whisk until smooth. Spoon about 1 teaspoon on each cookie and use a small offset spatula or butter knife to spread the glaze on in an even layer. Sprinkle with colored sugar on top, if desired. Makes 1 1/2 cups glaze.\n", + "wine_type": "[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" + }, + { + "recipe": "Rice Vinegar and Sesame Vinaigrette\n1/2 cup unseasoned rice vinegar\n2 tablespoons mirin (Japanese sweet cooking sake)\n1 teaspoon toasted sesame oil\n2 teaspoons sugar\n1 teaspoon finely minced shallot or green onion\nSalt and pepper\nInstructions:\nWhisk all ingredients until sugar is dissolved. Store covered in refrigerator up to 1 week.\n", + "wine_type": "[Sauvignon Blanc, Pinot Grigio, Gewürztraminer]" + }, + { + "recipe": "Spiced Stone Fruit Chutney\n1 1/2 cups chopped dried apricots\n1 cup chopped dried cherries\n1 cup pomegranate juice\n2 cups water\nSmall pinch salt\n2 chai spiced tea bags\n1 cup toasted and chopped pecans\nInstructions:\nPut the fruit into a medium heavy bottomed pot over medium heat. Add the pomegranate juice, water, and salt and bring to a simmer. Add the tea bags and simmer for about 40 minutes, until liquid has been mostly absorbed.\nRemove the tea bags and discard. Stir in the pecans and transfer to a serving bowl. Serve warm or at room temperature and enjoy!\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]" + }, + { + "recipe": "Olive Oil Braised Potatoes\n6 Yukon gold potatoes, skins on\nOlive oil\nCoarse salt\nFreshly ground black pepper\n4 cloves garlic, minced\n4 to 6 sprigs fresh thyme, leaves chopped\nInstructions:\nPreheat a grill to medium-high heat.\nScrub potatoes under cold running water; leave skins on. Slice potatoes into thick rounds and then brush both sides of potatoes liberally with olive oil. Place potatoes on grill and grill on both sides until slightly brown, about 2 minutes per side. Remove from the grill and place in a single layer on a baking sheet.\nDrizzle potatoes liberally with olive oil again on both sides and then season both sides with salt and pepper. Place baking sheet on the grates of the grill and cook for about 10 more minutes, or until cooked through in the center and crispy on the outside. Remove from grill and sprinkle with minced garlic and chopped thyme leaves. Serve.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Grüner Veltliner]" + }, + { + "recipe": "French Chicken Breast with Orange Tarragon Sauce\n8 chicken breasts, skin on and wing bone attached\n4 tablespoons butter\n4 tablespoons olive oil\nSalt and pepper\n1/2 cup orange juice\n2 cups chicken broth\n2 sprigs tarragon\n4 TBS unsalted butter, cut into bits\nInstructions:\nPreheat the oven to 375 degrees F.\nPut 2 tablespoons of the butter and 2 tablespoons of olive oil into a large skillet and place it over high heat for 2 minutes. Season the chicken breasts with a sprinkling of salt and pepper and place 4 of the breasts in the pan skin side down. Sear for 1 minute or until the skin is crispy and a golden brown. Turn the breasts and sear 1 more minute. Remove to a baking dish and repeat the process with the rest of the butter, oil and breasts. Place the baking dish into the oven for 10 to 15 minutes.\nAdd orange juice, chicken broth, and tarragon to the hot skillet. Cook until reduced by about 3/4 (sauce should coat the back of a spoon). Right before serving, whisk in the butter. Season with salt and pepper, to taste.\nServe the chicken with the sauce spooned over the top.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Lowcountry Okra and Shrimp Kebabs\n1 pound large tail-on shrimp, peeled and deveined\n8 ounces andouille or smoked sausage, sliced into 1/2-inch rounds \nOne 10-ounce container cherry tomatoes \n1 cup fresh okra, halved lengthwise \n1 stick (8 tablespoons) unsalted butter\n2 teaspoons garlic powder \n2 teaspoons seafood seasoning, such as Old Bay \nPinch kosher salt \nPinch freshly ground black pepper \nJuice of 1 lemon plus lemon wedges, for serving\nNonstick cooking spray, for the grill grates\nInstructions:\nPreheat a grill for direct cooking over medium-high heat.\nThread the shrimp, sausage, tomatoes and okra onto 4 skewers. Set aside in the refrigerator while the grill gets hot.\nMelt the butter in a small saucepan on medium-low heat on the stovetop, then add the garlic powder, seafood seasoning, salt, pepper and lemon juice.\nSpray the grill grates with cooking spray. Place the skewers on the grill, then brush with the butter mixture and cook, turning once and brushing again, for 5 to 6 minutes total. Remove from the grill and serve immediately with lemon wedges.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Rosé]" + }, + { + "recipe": "Roasted Red Snapper with Thai Basil\n1 whole red snapper, skin on scales removed and gutted\nSalt and freshly ground black pepper to taste\n4 keffir lime leaves\n2 tablespoons peanut oil\n2 cloves garlic, finelyminced\n2 tablespoons finely chopped ginger\n6 to 8 Thai or other fresh basil leaves, shredded\n2 sweet red peppers, seeded and julienned\n1 cup shredded white cabbage\n4-ounce piece fresh tofu, cut into 1-inch pieces\n1/2 cup shelled unsalted peanuts\n1/2 cup coconut milk (unsweetened)\nInstructions:\nPreheat oven to 450 degrees.\nSeason fish inside and out with salt and pepper. Place lime leaves inside the body cavity. Combine the peanut oil, garlic, ginger and basil leaves in a dish and marinate the fish for 1 to 2 hours, refrigerated, occasionally turning and basting.\nPreheat roasting pan in oven for 10 minutes before cooking snapper.\nAdd the red pepper, cabbage and tofu to the pan and roast for 5 minutes.\nPlace the marinated fish into the preheated roasting pan on one side on a bed of the vegetables and roast for 12 to 15 minutes before turning the fish to its other side.\nRoast for 5 minutes and pour the peanuts and coconut milk over the fish. Continue to roast for 10 minutes more before removing from the oven.\nAllow to rest for 5 minutes.\nUse two spoons to remove the fish from the bones.\nServe on a bed of rice noodles tossed with sesame oil. Spoon the tofu, red pepper, cabbage and pan juices over the fish and noodles.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" + }, + { + "recipe": "How to Make Mexican Sopes | Sopes\n1 cup masa harina\n3/4 cup warm water\n1/4 cup vegetable oil\n1 teaspoon finely chopped serrano chile or 2 teaspoons finely chopped jalapeno (seeds too for extra heat)\n1 teaspoon very finely chopped garlic (about 2 medium cloves)\n1 medium white onion, finely chopped\nOne 16-ounce can or two 7.6-ounce cans huitlacoche, drained, or 8 ounces mixed wild mushrooms, coarsely chopped\nSalt\n2 tablespoons chopped fresh cilantro\n3/4 cup Roasted Tomato-Chile de Arbol Salsa, recipe follows\n3 tablespoons crema fresca (preferably the Cacique brand), or creme fraiche thinned with a little water\nCrumbled queso fresco (preferably the Cacique brand), for garnish\n1 pound plum tomatoes (about 4)\n3 to 6 chile de arbol, depending on how spicy you like it\n2 tablespoons olive oil\n4 cloves garlic, crushed\n1 medium white onion, chopped\n1/2 cup chopped fresh cilantro\n1 teaspoon salt\n1/2 teaspoon freshly ground black pepper\nInstructions:\nPreheat the oven to 200 degrees F and line a baking sheet with paper towels.\nPut the masa harina in a large bowl, pour in the water and get in there with your hands, kneading until you have a uniform dough. It should take only a minute or two. You want a nice, moist dough, so work in a little more warm water if it's dry. If it's sticky, work in a little more masa harina.\nBreak the dough into four equal pieces and roll each one into a ball. Put the balls on a plate or cutting board and cover them with plastic wrap to keep the dough from drying out. One at a time, roll them out with a rolling pin or clean wine bottle until they're a thin circle about 1/4-inch thick. Brush a little of the vegetable oil on a skillet or comal and heat it over medium-high heat until it's good and hot. Carefully add the first sope and cook it until little brown blisters appear on the bottom, about 45 seconds. Flip it over with a spatula and cook for another 30 to 45 seconds. Flip it over again, count to 10 and transfer to the towel-lined baking sheet. Keep it warm in the oven. Repeat with the remaining 3 sopes (adding a little more oil if you need to), and keep them in the oven until you're ready to serve them.\nPour a couple of tablespoons of the oil into a skillet and add the chile, garlic and onions. Set the skillet over medium heat and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the huitlacoche (or mushrooms) along with a good pinch of salt and cook, stirring occasionally, until the huitlacoche is heated through, about 5 minutes (or until the mushrooms are a little browned and cooked through, about 10 minutes). Take the mixture off the heat and stir in the cilantro.\nArrange your sopes on a platter. Cover with a thin layer of Roasted Tomato-Chile de Arbol Salsa, the huitlacoche or mushrooms, a drizzle of the crema fresca and a sprinkle of queso fresco. Serve the remaining salsa on the side.\nPreheat the boiler.\nPut the tomatoes on a baking sheet and broil until the tomatoes are nice and charred, 10 to 12 minutes. Take the tomatoes out, let them cool just until you can handle them, slip off the skins and cut out the tough cores. Transfer the tomatoes to a big bowl (don't you dare forget the tomato juice that has leaked out and reduced to awesomeness on the baking sheet), and then roughly chop them.\nWhile the tomatoes are broiling, heat a dry skillet over medium heat and toast the chiles (in batches, if necessary), flipping them over occasionally, until they just begin to smoke, about 5 minutes. Set them aside in a bowl.\nPut the olive oil, garlic and onions in a saucepan, set it over medium heat and cook, stirring occasionally, until the onions are soft, about 7 minutes. Add the toasted chiles, tomatoes and 2 cups water, bring to a simmer and cook for another 12 minutes, so the flavors come together. Let it cool a bit.\nCarefully transfer the mixture to a blender. Add the cilantro, salt and pepper and puree until the mixture is very smooth. Pour the mixture through a medium-mesh sieve into a bowl. Serve at room temperature or slightly chilled. Store the salsa in the refrigerator, tightly covered, for up to a week, or in the freezer for a month.\n", + "wine_type": "[Rioja, Tempranillo, Garnacha, Barbera]" + }, + { + "recipe": "Balinese Vegetable Curry with Fried Rice: Nasi Goreng\n12 shallots, chopped\n2 tablespoons chopped garlic\n2 tablespoons chopped ginger\n1 tablespoon turmeric powder or 2-inches fresh turmeric root, peeled\n1/2 cup macadamia nuts\n1 teaspoon shrimp paste (optional)\n1/2 cup chopped lemongrass\n1 tablespoon ground coriander\n1 teaspoon ground Thai Bird chile\n1 tablespoon tomato paste\n2 tablespoons tamarind pulp, soaked in 1-cup warm water, strained, pulp discarded\n3 kaffir lime leaves, stemmed and cut 1/16-inch ribbon\n1 cup vegetable stock\n1 cup coconut milk\n1 cup cauliflower florets, blanched in salted water and cooled in an ice bath\n1 cup mixed yellow and green patty pan squash, halved, blanched in salted water and cooled in an ice bath\n2 cups mixed yellow and green squash, cut into 2-inch chunks and blanched in salted water and cooled in an ice bath\n1 cup haricot verts, snipped and blanched in salted water and cooled in an ice bath\n2 chayotes, cut into 2 inch chunks and blanched in salted water and cooled in an ice bath\nGrapeseed oil, to cook\nSalt and pepper\nNasi Goreng, recipe follows\nFried Shallots, recipe follows\nPeanut oil, for cooking\n8 shallots, halved and sliced\n4 cloves garlic, sliced\n1 tablespoon minced ginger,\n1 tablespoon minced lemongrass, white part only\n1/4 cup sambal oelek\n2 tablespoons naturally brewed soy sauce\n4 eggs, beaten\n2 cups cooked jasmine or other long grain rice, cold\n2 cups cooked Balinese red rice, cold (can substitute jasmine or other long grain rice)\n2 Thai bird chiles, minced\n1/4 cup chopped cilantro\nPeanut oil, for frying\n1 cup sliced shallots\n1/2 cup rice flour\nSalt\nPreheat a fryer or deep pot of oil to 350 degrees F.\nInstructions:\nIn a food processor, puree the shallots, garlic, ginger, turmeric, nuts, shrimp paste, lemongrass, coriander, chile, tomato paste, and tamarind juice and puree until smooth.\nPrepare a hot skillet coated with the oil. Add the pureed mixture and cook until fragrant, about 5 minutes. Reduce the heat to low, add the kaffir lime leaves, stock, and coconut milk and simmer until the mixture becomes a sauce consistency, about 10 minutes. Remove the kaffir lime leaves and season with the salt and pepper. Just before serving, mix in the blanched vegetables with the sauce and heat thoroughly. Season with salt and pepper and check for flavor.\nIn a large pasta bowl, fill with the rice and top with vegetable curry. Garnish with fried shallots.\nIn a wok on high heat, coated lightly with oil, stir-fry the shallots and garlic until lightly brown, about 2 minutes. Add the ginger, lemongrass, sambal, soy, and eggs and quickly mix. Add the rice, chiles, and cilantro. Season with salt and pepper, if necessary and check for flavor.\nToss the shallots with the flour and fry in a 350 fryer until crispy. Remove from the fryer and drain on paper towels. Season with the salt.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" + }, + { + "recipe": "Chicken Parm Wings\n1 1/2 pounds chicken wings, joints separated and tips discarded\nSalt\n1 cup crushed unsweetened rice cereal\n1/2 cup grated Parmesan, plus more for topping\n3 large eggs, beaten\n1/4 cup store-bought gluten-free tomato sauce\n2 tablespoons shredded mozzarella\nInstructions:\nPreheat the oven to 425 degrees F and line a baking sheet with parchment paper. Sprinkle the chicken wings with salt. \nIn a small bowl, stir together the cereal crumbs and Parmesan. Coat the chicken in the cereal mixture, dip into the eggs, then coat again with the cereal mixture; place on the prepared baking sheet. Repeat with the remaining chicken. Bake until golden and cooked through, about 20 minutes. Preheat the broiler. \nTop the chicken with a spoonful of tomato sauce, some mozzarella and Parmesan; broil until the cheese is melted and golden, about 2 minutes.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" + }, + { + "recipe": "Quick Stir Fry\n2-3 tablespoons sesame oil\n4 cloves minced garlic\n1 1/2 pounds Chinese long beans\nRed pepper flakes, to taste\n2 tablespoons soy sauce\n1/4 cup vegetable stock or water\nToasted sesame seeds for garnish\nCooked white rice\nInstructions:\nIn a wok, heat oil, add garlic until softened. Add beans and cook for 5 minutes until softened. Add pepper, soy and stock and cook for one more minute.\nTo serve: top with toasted sesame seeds, and serve with white rice.\nTIP:\nNO MORE GRAY BEANS\nTo ensure a bright green bean color in your favorite recipe, try blanching the beans in briskly boiling water to which 1 generous teaspoon of salt has been added. Cook the beans in this water for 2030 seconds, until the color changes to bright green, and immediately plunge the beans in ice water to stop the cooking, and set the color. You can use the beans for crudite, or continue to cook them with a quick saute\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" + }, + { + "recipe": "Chocolate Banana Frosting\n2 ounces semisweet chocolate\n3 ripe small bananas\n1/3 cup sweetened cocoa powder \n2 tablespoons Greek yogurt \n2 tablespoons honey \n1 tablespoon peanut butter \n1/4 teaspoon salt \nInstructions:\nIn a double boiler over medium heat, add the chocolate and stir until melted. Remove from the heat and reserve.\nIn a food processor, add the bananas and puree until smooth. Then add the melted chocolate, cocoa powder, Greek yogurt, honey, peanut butter and salt. Blend until fully incorporated.\n", + "wine_type": "[Merlot, Cabernet Sauvignon, Zinfandel]" + }, + { + "recipe": "Lighter Cheesecake Brownies\nCooking spray\n8 ounces reduced-fat cream cheese (Neufchatel)\n1/3 cup sugar\n1/2 teaspoon vanilla extract\n1 large egg\n2 ounces semisweet chocolate, coarsely chopped\n3 tablespoons unsalted butter\n2 tablespoons canola oil\n1 cup all-purpose flour\n1/2 cup unsweetened Dutch-process cocoa powder\n1 teaspoon baking powder\n1/2 teaspoon fine sea salt\nPinch cayenne pepper\n3/4 cup packed dark brown sugar\n1/4 cup granulated sugar\n1/2 cup lowfat buttermilk\n2 large egg whites\n2 teaspoons vanilla extract\nInstructions:\nPosition the rack in the lower third of the oven and preheat the oven to 350 degrees F.\nLine an 8 by 8-inch baking pan with foil so it hangs over the edges by about 1-inch. Spray with cooking spray.\nCheesecake topping: In a medium bowl and using an electric mixer at medium speed, beat the cream cheese until smooth and creamy, about 1 minute. Beat in the sugar and the vanilla until very smooth, 1 to 2 minutes. Beat in the egg until well blended. Set aside.\nBrownie layer: Put the chocolate, butter, and oil in a small microwave-safe bowl and heat at 75 percent power for 30 seconds. Stir and microwave again until melted and smooth, about 30 seconds longer. (Alternatively, put the chocolate, butter, and oil in a small heatproof bowl. Bring a small saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally, until melted and smooth.)\nCombine the flour, cocoa powder, baking powder, salt, and cayenne in a medium bowl.\nCombine the brown sugar and granulated sugar in a large bowl. Whisk in the buttermilk, egg whites, and vanilla. Add the chocolate mixture and whisk vigorously until fully incorporated and the batter is thick and glossy. Gradually add the flour mixture and stir just until it disappears.\nReserve 1/2 cup brownie batter and set aside. Scrape the remaining brownie batter into the prepared pan. Pour the cheesecake mixture evenly over top. Drop the reserved brownie batter in large dollops over the topping. Draw the handle of a wooden spoon through the two batters to create a swirled effect.\nBake until the top is just set, 40 to 45 minutes. Let cool completely in the pan on a wire rack. Lift brownies out of the pan by the foil and peel off the foil. Spray a knife with cooking spray and cut into 2-inch squares.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Bechamel: Besciamella\n1/2 cup butter\n1/2 cup all-purpose flour\n4 1/2 cups whole milk\nPinch freshly grated nutmeg\nKosher salt and freshly ground black pepper\nInstructions:\nMelt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste.\nWarm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Mero en Ma Cum (Striped Bass in Achiote and Sour Orange Sauce)\n4 large cloves garlic, chopped\n1/4 teaspoon ground cumin\n1/4 teaspoon Mexican oregano\n1 teaspoon achiote paste or ground annatto\n1/2 cup Seville orange juice\n1 (2 to 4 pound) wild striped bass, scaled and gutted\n1 red bell pepper, julienned\n1 yellow bell pepper, julienned\n1 Spanish onion, sliced thinly\n1 jalapeno, sliced thinly\n2 tomatoes, sliced\n1/2 cup olive oil\n2 large pieces banana leaves\nCorn tortillas\nInstructions:\nBegin in a bowl by combining the garlic, cumin, oregano, achiote and orange juice mix well to form a paste. Then score striped bass on both sides and rub the marinade or paste on both sides of the fish. Season with salt and pepper and set aside to rest for 20 minutes. In a bowl combine bell peppers, onion, jalapeno, tomatoes and olive oil and season with salt and pepper. Place this mixture in side the cavity of the bass. On hot grill Lay down 1 piece of the banana leaf and then place fish on top of it and then place the other piece of banana leaf on top of it and cook on top of the grill for 15 minutes. Serve whole with corn tortillas.\n", + "wine_type": "[Rioja, Tempranillo, Garnacha, Pinot Grigio]" + }, + { + "recipe": "Dijon Mashed Potatoes\n1 pound yukon gold potatoes\nSalt\n1/2 cup milk\n2 tablespoons unsalted butter\nPinch ground nutmeg\n1 tablespoon whole grain Dijon mustard\nFreshly ground black pepper\nInstructions:\nFill a large saucepan about halfway, with warm water. Bring to a simmer. Peel and slice potatoes, and add them to the simmering water. Add a few pinches of salt, increase the heat, and bring to a boil. Check the potatoes with a knife. If the knife has some resistance, continue simmering the potatoes until the knife comfortably slides through the potatoes. When the potatoes have cooked through about 15 minutes, drain them in a large colander. Add them back to the saucepan. To the saucepan, add the milk and butter, followed by a the nutmeg. Mash potatoes until smooth. Stir in Dijon mustard. Season with more salt and pepper, to taste.\n", + "wine_type": "[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" + }, + { + "recipe": "Open-Faced Egg Salad Tea Sandwiches with Crab and Poppy Seeds on Pumpernickel\n1/2 cup mayonnaise, plus more if needed\n1/4 cup finely chopped fresh dill, plus fronds for garnish\n2 tablespoons Dijon mustard\n2 teaspoons white wine vinegar\n1 teaspoon Spanish smoked paprika\n6 ounces jumbo lump crabmeat, picked over\n1 teaspoon black poppy seeds\n12 eggs, hard-boiled, peeled and finely chopped\nSalt and freshly ground black pepper\n1/4 cup julienned radish, soaked in ice water\nPumpernickel bread, cocktail-size slices, lightly toasted and buttered\nInstructions:\nWhisk together the mayonnaise, dill, mustard, vinegar and paprika in a large bowl. Add the crab, poppy seeds and eggs to the mixture and toss gently to combine. Add more mayonnaise if the mixture seems dry. Season with salt and pepper. \nPat the julienned radish dry. Mound the egg salad on the bread and garnish with radish and dill fronds.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Roasted Sweet Potato Fries\n2 large sweet potatoes, peeled\n1/4 cup freshly squeezed orange juice\n1 tablespoon vegetable oil, plus 2 teaspoons\nKosher salt and freshly ground black pepper\n1/2 teaspoon ground ginger\n1/4 teaspoon cayenne pepper, or to taste\nInstructions:\nPreheat the oven to 450 degrees F.\nCut the sweet potatoes into 1/2-inch squared strips (fry shape) and put them into a large bowl.\nIn a small saucepan, combine the orange juice, 1 tablespoon of oil, salt and pepper, to taste, the ground ginger and cayenne pepper. Simmer for 2 to 3 minutes, whisking until reduced to a thick consistency. Remove from the heat, pour over the sweet potatoes and toss to coat.\nRub 2 teaspoons of remaining vegetable oil on a rimmed nonstick baking sheet or use a silicone liner and omit oil. Arrange the sweet potato strips on the prepared baking sheet and bake until brown, about 25 minutes, turning after about 10 to 12 minutes. Remove the baking sheet from the oven and transfer the potatoes to a serving dish. Eat and enjoy!\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Sushi Rice\n3 cups short-grain white rice\n1/4 cup rice wine vinegar\n1/4 cup sugar\n1 teaspoon salt\nInstructions:\nBefore cooking the rice, rinse several times in running water until the water runs clear. Drain in a colander for about 1 hour. Cook on the stovetop or in an electric rice cooker according to package directions.\nIn a small saucepan over low heat, combine vinegar, sugar and salt. Stir gently to dissolve salt and sugar. Cool to room temperature.\nWhile the rice is still warm, transfer to a large non-reactive bowl. Gradually drizzle the vinegar mixture over the rice, fanning the rice as you go. Use a rice paddle to mix gently without mashing the grains. Keep the rice covered with a damp cloth at room temperature until ready to make sushi. Do not refrigerate.\n", + "wine_type": "[Sauvignon Blanc, Pinot Grigio, Gewürztraminer, Riesling]" + }, + { + "recipe": "Chicken Thigh and Smoked Sausage Gumbo\n8 bone-in skin-on chicken thighs\n3 tablespoons Cajun seasoning\n1 cup corn oil\n1 cup all-purpose flour\n2 cups chopped yellow onion\n1 cup chopped celery\n1 cup chopped green bell pepper\n2 cups chopped okra\n1/4 cup chopped garlic\n1 pound smoked pork sausage, sliced\n2 tablespoons Worcestershire sauce\n1 tablespoon kosher salt\n1 tablespoon ground black pepper\n3 bay leaves\n10 cups chicken stock\n2 cups beef stock\n1 cup chopped green onions\n1 teaspoon cayenne pepper\n2 tablespoons file powder, plus more for garnish\nInstructions:\nPreheat oven to 400 degrees F. Line a sheet pan with parchment paper.\nSprinkle chicken liberally with Cajun seasoning on prepared sheet pan. Roast chicken for 15 minutes.\nCombine oil and flour in a large cast-iron or enameled Dutch oven over medium heat. Cook, whisking frequently, until it reaches a milk chocolate brown, about 30 minutes.\nContinue to cook the roux until it reaches a dark chocolate brown color, then add the onions, celery, bell peppers and half of the okra. Cook, stirring occasionally, until tender, then add garlic and cook, stirring occasionally, for another 5 minutes.\nAdd the sausage, Worcestershire sauce, salt, pepper and bay leaves and stir to combine. Add chicken stock and beef stock and bring to a roaring boil. Add the chicken, green onions, cayenne and remaining okra.\nSimmer for 1 hour, then remove the chicken thighs. Take the meat from the bones and discard the skin. Stir the chicken back into the pot along with the file powder. Skim off any excess grease that has accumulated at the top before serving. Sprinkle with more file powder as garnish.\n", + "wine_type": "[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" + }, + { + "recipe": "Fish and Chips with Basil Oil\n20 ounces potatoes\nVegetable oil\n2 ounces fresh cilantro\n1 large white onion, diced\n1 garlic clove, peeled and chopped\n6 ounces white wine\n6 ounces heavy cream\n1 pound frozen peas\n1 teaspoon chopped fresh mint\n1 tablespoon vinegar\n1 tablespoon lime juice\n2 tablespoons extra-virgin olive oil\n1 tablespoon chervil\n1 tablespoon chives\n1 teaspoon basil\n3 sprigs dill\n2 ounces celery leaves, chopped\n1 ounce rocket (arugula)\nSalt and pepper\n1 large white onion, diced\n2 carrots, chopped\n1 leek, chopped\n16 ounces white wine\n6 ounces heavy cream\n5 strands saffron\n2 tablespoons butter\n1 egg yolk\n1 cup flour\n1 cup dry white wine\n1 cup cold water\n4 scallops\n8 ounces salmon\n8 ounces John Dory fish\n8 ounces halibut\n4 langoustines\nInstructions:\nTo prepare the potatoes, slice the potatoes very thin using a mandolin. Place slices on a towel and dry. In a pan, heat the oil over medium heat and add the potato slices. The oil should not be very hot, you want to blanch the potatoes, but they should not have any color. Drain and dry the potatoes. Increase the heat of the oil. \nPlace 1 cilantro leaf onto a potato slice and cover with another slice of potato. Press the two slices together firmly, and fry quickly until crispy. Drain and set aside. Repeat this process until you have enough to serve your guests. \nTo make the pea puree, sweat the onions for 2 minutes. Add the garlic and sweat for another 1 minute. Add the wine, and reduce by half. Once the liquid has reduced, add the cream and reduce until sauce coats the back of a wooden spoon. Defrost the peas, and add them to the cream mixture. Using a blender, puree mixture, set aside and keep warm. \nFor the herb salad: Make the dressing by combining the vinegar, lime juice, and extra-virgin olive oil. Toss all of the herbs in the dressing and adjust the seasoning with salt and pepper. \nFor the saffron sauce, combine the chopped onion, carrots, leeks, and white wine in a saucepan, and reduce by 3/4. Once the liquid has reduced, add the heavy cream and the saffron, and let reduce further until sauce has thickened, approximately 10 minutes on medium heat. Pass the sauce through a strainer and return to the saucepot. On low heat, slowly add small pieces of the butter, constantly stirring the sauce. Set sauce aside and keep warm. \nTo make the tempura batter, mix together the egg yolk, flour, wine, and water, and stir, making sure there are no lumps. Do not overmix the batter. \nIn a large pot, heat the oil to 350 degrees F. \nTo prepare the fish, dip the fish pieces into the tempura batter. Fry the fish for approximately 10 minutes, or until light golden brown. Remove the fish and drain on paper towels. Season with salt while the fish is still hot. \nTo serve, place the fish pieces on each plate. Add the herb salad to the side of the fish. Place a small spoonful of pea puree on the plate and drizzle some saffron sauce around the plate. Serve with Coriander Chips and drizzle with basil oil.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" + }, + { + "recipe": "Roasted Garlic Soup with Goat Cheese Croutons\n2 tablespoons unsalted butter\n4 ounces pancetta, chopped\n2 medium leeks, well rinsed in several changes of water and whites only finely chopped\n2 medium leeks, well rinsed in several changes of water and whites only finely chopped \n1 cup chopped yellow onions\n1/2 teaspoon salt\n1/4 teaspoon freshly ground white pepper\n1 teaspoon chopped fresh thyme\n1/2 cup Roasted Garlic, recipe follows\n1/4 cup dry white wine\n3 1/2 cups chicken or vegetable stock\n1/2 cup heavy cream\n2 tablespoons chopped fresh parsley\n1 tablespoon fresh lemon juice\n1/2 loaf rustic Italian bread, cut into cubes\n8 thinly sliced rounds French bread\n1 clove garlic, halved\n1/2 cup crumbled goat cheese\n1 1/2 teaspoons extra virgin olive oil\nChopped chives, garnish\n5 large heads of garlic (about 3/4 pound)\n2 tablespoons extra-virgin olive oil\n1/4 teaspoon salt\n1/8 teaspoon freshly ground black pepper\nInstructions:\nIn a large pot, melt the butter over medium-high heat. Add the pancetta and cook until the fat is rendered, about 4 minutes. Add the leeks, onions, salt, pepper, and thyme, and cook, stirring, until the vegetables are very soft but not colored, 5 to 6 minutes. Add the roasted garlic and stir well to incorporate. Add the wine, bring to a boil, and cook, stirring, until the wine is nearly all evaporated, about 3 minutes. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are very soft and the soup is slightly thickened, 20 to 30 minutes. Add cubes of bread to thicken, if desired, and then blend with an immersion blender. Add the cream, parsley, and lemon juice and simmer for 5 minutes. Adjust the seasoning to taste.\nMeanwhile, preheat the oven to 400 degrees F.\nPlace the sliced bread on a baking sheet and bake on both sides until just crisp and light golden brown, about 5 minutes per side. Remove from the oven. Rub one side of each with the cut garlic clove. In a small bowl, mash the cheese with the oil and spread 1 tablespoon of the mixture on top of each crouton. Return to the oven and bake until the cheese is melted, about 5 minutes.\nTo serve, ladle the soup into bowls and top each serving with 2 cheese croutons, Garnish with chopped chives and serve hot.\nPreheat the oven to 325 degrees F. Line a baking sheet with parchment paper or aluminum foil.\nCut the top quarter from each head of garlic and place, cut side up, on the prepared baking sheet. Drizzle the oil lightly over the cut garlic tops, and sprinkle with the salt and pepper. Turn the garlic cut side down, and roast until the cloves are soft and golden brown, about 1 hour.\nRemove from the oven and let sit until cool enough to handle. Squeeze each head of garlic, gently pressing with your fingers to expel the cloves into a bowl. Stir the garlic with a rubber spatula to blend thoroughly. Use as needed, or store refrigerated in an airtight container.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" + }, + { + "recipe": "Angel Food Cake with Strawberries and Mint\n1 store-bought angel food cake\n16 ounces frozen strawberries, thawed and drained\n1 tablespoon fresh mint leaves, finely chopped\n1 tablespoon orange liqueur\n8 ounces non-dairy whipped topping\n1/4 teaspoon orange extract\nFresh mint leaves, for garnish\nInstructions:\nRemove angel food cake from container and set on a plate. With a serrated knife, carefully remove the top of the cake by slicing horizontally 1/2-inch down from the top. Set top aside.\nHollow out the center of the cake. If cake already has a hollow center ring, make a canal around center hole by carefully cutting and removing a 1-inch deep trench around the entire cake. Be careful not to tear the inside or outside walls. Place the removed pieces of cake in a medium bowl.\nPick out 1 strawberry to use as garnish (the best looking one) and set aside. To the bowl with the cake pieces, add the remaining strawberries, chopped mint, orange liqueur, and 1/2 cup of the whipped topping. Fold until combined.\nFill cake, both the well and the center, with the strawberry mixture. Replace the top of the cake that had been set aside.\nTo the remaining whipped topping, add a few drops of orange extract and combine thoroughly. This will remove the store-bought taste. Frost the cake with remaining whipped topping and garnish with fresh mint leaves. Top with reserved strawberry.\nChill cake for 4 hours before serving.\n", + "wine_type": "[Burgundy, Moscato, Prosecco, Sauvignon Blanc]\n\n" + }, + { + "recipe": "Maple-Pepper Bacon\n8 slices thick-cut bacon (about 12 ounces)\n3 tablespoons packed light brown sugar\n1 tablespoon pure maple syrup\nPinch of cayenne pepper\n1 1/2 teaspoons coarsely ground mixed peppercorns\nInstructions:\nPreheat the oven to 375 degrees F. Arrange the bacon on a wire rack set on a rimmed baking sheet. Bake until the fat starts rendering, about 10 minutes. Remove from the oven and blot the bacon with paper towels on both sides.\nCombine the brown sugar, maple syrup and cayenne in a small microwave-safe bowl. Microwave, stirring, until smooth, 30 seconds to 1 minute. Brush the bacon with half the syrup mixture and sprinkle with half the ground peppercorns. Bake until the bacon browns around the edges, about 15 minutes. Flip and blot the other side with paper towels, then brush with the remaining syrup mixture (reheat in the microwave, if necessary); sprinkle with the remaining peppercorns. Continue baking until the bacon browns and the sugar melts, 15 to 20 more minutes. Let cool slightly.\n", + "wine_type": "[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" + }, + { + "recipe": "Grape Jelly Slow-Cooker Meatballs\n2 cups chili sauce, such as Heinz\n1 cup grape jelly\n2 tablespoons Dijon mustard\n2 tablespoons cider vinegar\n1 teaspoon hot sauce, such as Tabasco\nOne 32-ounce bag frozen cocktail-size beef meatballs\nInstructions:\nStir together the chili sauce, jelly, mustard, vinegar and hot sauce in a 4- to 6-quart slow cooker. Add the meatballs and stir to coat with the sauce. Cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours.\n", + "wine_type": "[Merlot, Zinfandel, Malbec, Petite Sirah]" + }, + { + "recipe": "Fennel and Garlic-Crusted Pork Roast with Warm Quince and Apple Compote\n1 small head fennel with 2-inches fronds attached, coarsely chopped\n1/2 cup coarsely chopped onion\n6 cloves garlic, peeled and sliced\n2 teaspoons finely chopped fresh thyme\n2 teaspoons finely chopped fresh rosemary\n2 teaspoons finely chopped fresh sage\n2 teaspoons finely chopped fresh oregano\n2 teaspoons fennel seeds\n2 tablespoons chopped parsley\n1 1/2 teaspoons coarsely ground white pepper\n1 (4 1/2 pound) pork rib roast, tied\nCoarse salt, to taste\nWarm Quince and Apple Compote, recipe follows\n2 large tart, firm apples, such as McIntosh, Rome or Cortland (about 3/4 pound)\n2 large quince (about 3/4 pound)\n2 tablespoons unsalted butter\n2 tablespoons sugar\n1/2 cup apple cider\n1 teaspoon fresh lemon juice\n1/2 teaspoon ground ginger\nCoarse salt, to taste\nInstructions:\nIn a food processor fitted with the metal blade, combine the fennel and fennel fronds, onion, and garlic, and process to a paste. Add the thyme, rosemary, sage, oregano, fennel seeds, and pepper, and pulse to combine.\nWith a small, sharp knife, make shallow crosshatch cuts in the skin of the pork roast. Season it all over with salt, rubbing it in well. Rub the fennel-garlic paste over the roast to cover it with a layer about 1/4-inch thick. Cover and refrigerate for at least 1 hour and up to 8 hours. Preheat oven to 350 degrees.\nRemove the roast from the refrigerator and let it sit at room temperature 20 minutes prior to cooking. Transfer the pork to a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature in the thickest section of meat is 150 degrees. Cover roast with foil after the crust has browned. Remove the roast from the oven and cover it loosely with foil. Let it rest for 15 to 20 minutes before removing the butcher twine and slicing it into thick chops. Serve with the compote.\nPeel, core and dice the apples and quince into 1/2-inch dice. In a 10-inch saute pan, heat the butter over low heat. Sprinkle the sugar over the melted butter. Raise the heat to medium and cook, occasionally stirring or swirling the pan, for about 3 minutes, until the sugar melts and caramelizes. Add the quince and apples, and cook, tossing occasionally, for 10 to 12 minutes, or until the fruit is lightly browned and the apples have softened. The quince dice will retain their shape. Add the cider and lemon juice, and cook for about 2 minutes, until reduced but not evaporated. Season with the ginger and salt. Serve warm.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Barbera, Garnacha]\n\n" + }, + { + "recipe": "Meatloaf Lasagna\nKosher salt\n8 sheets dried lasagna noodles (about 6 ounces)\n1 tablespoons olive oil, plus more for tossing and greasing\n2 cloves garlic, 1 thinly sliced and 1 finely grated\nPinch crushed red pepper flakes\nOne 14-ounce can whole peeled plum tomatoes, crushed by hand\n2 to 3 fresh basil sprigs\n5 slices bacon\n12 ounces ground beef chuck\n12 ounces ground pork\n1 cup plain dried breadcrumbs\n1/2 small yellow onion, grated\n1/4 cup chopped fresh parsley, plus more for garnish\n1 tablespoon tomato paste\n1 tablespoon Worcestershire sauce\n2 large eggs\nFreshly ground black pepper\n2 cups shredded part-skim mozzarella\n1/4 cup grated Parmesan\nRicotta, for serving\nInstructions:\nBring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente. Drain and toss with olive oil, to keep them from sticking, and let cool.\nMeanwhile, make the tomato sauce. Heat the oil, sliced garlic, red pepper flakes and 1/2 teaspoon salt in a large skillet over medium heat. Stir as the oil heats up; once it shimmers, add the crushed tomatoes, 3/4 cup water and the basil. Bring to a high simmer and cook, stirring occasionally, until the sauce thickens slightly and the water has evaporated, 15 to 20 minutes (will be about 1 cup). Remove from the heat and let cool to room temperature.\nArrange the bacon in a large skillet and cook over medium heat until brown and crispy, 4 to 5 minutes per side. Remove and finely chop when cool enough to handle.\nCombine the bacon, beef, pork, breadcrumbs, onion, parsley, grated garlic, tomato paste, Worcestershire sauce, eggs, 1 1/2 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Use your hands to thoroughly combine.\nAdjust an oven rack to the middle position and preheat to 350 degrees F. Line a rimmed baking sheet with foil and brush with oil. Combine the mozzarella and Parmesan.\nShape half of the meatloaf mixture into a 9- by 5-inch rectangle in the center of the prepared baking sheet. Make a slight indentation down the center and fill with 1/2 cup of the cheese mixture. Top with the remaining meatloaf mixture and pat to form a loaf with a slightly rounded top, making sure to pinch and seal the sides.\nTop the meatloaf with one-third of the sauce and sprinkle with one-third of the remaining cheese mixture. Lay 4 lasagna noodles, crosswise and slightly overlapping, over the meatloaf, completely covering. Top with another one-third each of sauce and cheese mixture. Repeat with the remaining noodles, sauce and cheese.\nBake until the meatloaf reaches an internal temperature of 165 degrees F, 40 to 45 minutes. Sprinkle with parsley and let cool slightly. Slice and serve with dollops of ricotta.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" + }, + { + "recipe": "Cheesesteak Eggrolls\n2 tablespoons canola oil\n1 small onion, diced \n1 green bell pepper, diced \n1 pound shaved beef \nKosher salt\n1 teaspoon Worcestershire sauce \nOne 16-ounce package egg roll wrappers \nOne 15-ounce jar cheese sauce or one 8-ounce block provolone, cut into 1/2-inch-thick strips \nNeutral oil, for frying \nPepperoncini Mayo Dipping Sauce, recipe follows\n1/2 cup mayonnaise\n1/2 cup jarred pepperoncini plus 1 tablespoon pepperoncini liquid\n1 tablespoon yellow mustard \n1 tablespoon apple cider vinegar \n1/2 tablespoon sugar \nInstructions:\nHeat 2 tablespoons oil in a large fry pan over medium heat. Add onions and peppers and saute until peppers are soft and onions are translucent, about 5 minutes. Sprinkle shaved beef with salt and add to pan. Add Worcestershire sauce and cook until meat is no longer pink, about 5 minutes. Turn off heat and adjust seasonings. Transfer mixture to a fine mesh sieve and strain to remove any excess liquid and let cool slightly.\nLay out one eggroll wrapper with the corner pointed to you. Using a pastry brush or your finger, lightly wet the edges of the entire wrapper with water. Spread 1 tablespoon cheese sauce (or place 1 piece provolone) on the lower third of the wrapper and top with 1 to 2 heaping tablespoons of the filling. Roll the point facing you over the filling, keeping the eggroll tight. When you reach the middle of the wrapper, fold in the right and left sides, then continue to roll until you have a tight eggroll. Press to seal the wrapper to itself, adding more water to seal the final edge if needed. Repeat with remaining wrappers and filling.\nHeat about 3 inches oil in a heavy bottomed pot to 375 degrees F. Add rolls in batches and cook, flipping occasionally, until golden brown, 3 to 4 minutes. Drain on paper towels and serve with Pepperoncini Mayo Dipping Sauce.\nAdd mayonnaise, pepperoncini and pepperoncini liquid, mustard, vinegar and sugar to a food processor and process until well combined. Transfer mixture to a serving bowl.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Vermentino, Gavi]" + }, + { + "recipe": "Roasted Shrimp in Cazuela\n1 cup olive oil\n6 dried small red chiles\n5 sprigs fresh thyme\n4 cloves garlic, thinly sliced\nKosher salt and freshly ground black pepper\nKosher salt and freshly ground black pepper \n40 large shrimp, shelled and deveined \nAged sherry vinegar, for drizzling\nChopped fresh parsley, for garnish\n1 baguette, sliced\nInstructions:\nPreheat the oven to 400 degrees F.\nToss together the oil, chiles, thyme, garlic and some salt and pepper on a baking sheet. Roast until the oil is fragrant, about 10 minutes.\nRemove the baking sheet from the oven and add the shrimp, tossing with tongs to coat in the mixture. Roast until the shrimp are pink and just cooked through, about 8 minutes. Remove and drizzle with a splash of sherry vinegar and garnish with parsley. Serve with baguette slices.\n", + "wine_type": "[Rioja, Tempranillo, Garnacha, Pinot Grigio]" + }, + { + "recipe": "Fava Bean Crostini with Pecorino Frico\n1 1/2 to 2 cups shelled fresh fava beans\n1/2 to 3/4 cup freshly grated pecorino cheese, plus 2 cups for the frico \n2 cloves garlic, peeled \n1 cup combined fresh flat-leaf parsley and mint leaves \nJuice of 1 lemon \nSalt and pepper \n3 to 4 tablespoons EVOO \nFlaky sea salt \n1 tablespoon all-purpose flour \nBaguette, for serving \nGood olive oil \nInstructions:\nPreheat your oven to 350 degrees F.\nBring a saucepan of water to a boil. Add the fava beans and blanch for 3 to 4 minutes. Drain and place in an ice bath. Peel the skins off the favas; the beans will split into 2 bright green pieces as you pop them out of their skins.\nIn a food processor, combine the peeled favas, pecorino, garlic, parsley/mint mixture, lemon juice, salt and pepper, and EVOO. Pulse into a thick spread. Taste and adjust the seasonings. Season with a little flaky sea salt.\nFor the frico: mix the 2 cups of pecorino with a tablespoon of flour. Divide the mixture into small piles on a silpat-lined sheet tray. Place in oven until golden and melted together, about 10 minutes. Remove with a spatula.\nSlice your bread into thin slices. Drizzle with good olive oil and sprinkle with flaky sea salt. Place in oven until crisp and golden. Serve the spread on the charred small toasts. Place a frico standing up on each crostini.\n", + "wine_type": "[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]\n\n" + }, + { + "recipe": "(Web Exclusive) Round 2 Recipe: Garlic Bread Pizza\n1/2 store-bought garlic bread\n1/2 cup tomato sauce\nAny of the leftover sausage, peppers and onions from the Sausage and Pepper Grinder, recipe follows, could be added for a topping\n1 cup shredded mozzarella cheese\n4 pork sausages\n2 tablespoon canola oil\n1 (16-ounce) bag frozen pepper stir-fry mix\n1 teaspoon kosher salt\n1/2 teaspoon freshly ground black pepper\n1/4 cup yellow mustard\n1 tablespoon brown sugar\n1 teaspoon cider vinegar\n1 teaspoon hot sauce\n4 hot dog buns\nInstructions:\nPreheat oven to 425 degrees F.\nPlace the garlic bread on the baking sheet. Spoon tomato sauce on the bread and top with any of the leftover sausage or pepper from the grinders. You can also top it with any leftover vegetables or toppings you have in your refrigerator. Sprinkle the cheese on top. Bake in the preheated oven for 15 minutes until the cheese is melted and bubbly. Slice and serve.\nCook sausages in a medium size skillet over medium-high heat until browned and cooked through, about 10 to 12 minutes.\nIn a separate saute pan, heat oil over medium-high heat. Add onion and peppers stir-fry mix and salt and pepper. Cook until softened, about 4 to 5 minutes.\nIn a small bowl whisk together mustard, brown sugar, vinegar, and hot sauce.\nFor assembly, generously spread mustard on each side of the hot dog buns. Place a sausage in each bun and top with onion and pepper mixture.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" + }, + { + "recipe": "Ribs\n2 tablespoons cumin\n2 tablespoons dry mustard, such as Coleman's \n2 tablespoons onion powder \n2 tablespoons smoked paprika \n3 tablespoons kosher salt \n1 tablespoons ground black pepper \n1 tablespoon cayenne pepper \n4 racks baby back ribs\n4 whole dried bay leaves \n4 cups BBQ sauce \nServing suggestions: fresh cut French fries and coleslaw\nInstructions:\nPreheat the oven to 225 degrees F. Please note: The oven should not be hotter than 250 degrees.\nCombine the cumin, dry mustard, onion powder, smoked paprika, salt, black pepper and cayenne pepper in a bowl mixing well.\nTo prepare the ribs, remove the silver skin from the back or under the rib side and rub the trimmed rib racks with the spice mixture. Place the racks on a sheet of plastic wrap, top with the bay leaves and wrap tightly. Place in the oven (the plastic will not melt at this low temperature) and roast for 2 hours.\nRemove the ribs from the oven and allow them to rest for 10 minutes. Place the ribs on a baking sheet and coat with the BBQ sauce. Roast under the salamander on medium heat or in the oven set to broil until the sauce is caramelized, 3 to 4 minutes.\nRemove the sauced ribs and allow them to rest for 3 to 5 minutes. Portion the ribs into serving-size pieces. Plate and serve with French fries and coleslaw.\n", + "wine_type": "[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" + }, + { + "recipe": "Brown Butter Sauteed Brussels Sprouts\n1 1/2 pounds Brussels sprouts, cored and leaves removed\n1 gallon salted boiling water\n3 tablespoons butter\n1 tablespoon caraway seeds\nPinch cracked black pepper\nPinch salt\n1/2 lemon, juiced\nInstructions:\nIn a large pot, bring salted water to a boil. Add the Brussels sprouts and blanch, about 1 minute until bright green.\nIn a saute pan, add butter, caraway seeds and cracked black pepper. Melt butter until browned.\nDrain the Brussels sprout leaves and toss into butter mixture to coat. Season with salt and lemon juice and serve.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Tangy and Tart Iced Tea with Mint\n1/4 cup sugar\n1/4 cup water\n1/4 cup mint leaves, plus mint sprigs for garnish\n4 cups brewed black tea, cooled (use 2 tea bags)\n2 cups grapefruit juice\n4 ounces rum\nInstructions:\nCombine the sugar, water and mint leaves in a small saucepan. Heat on the stove top over low heat until the sugar has dissolved and the mint has infused the syrup, about 10 minutes. Strain and cool.\nIn a large pitcher add the tea, grapefruit juice and mint syrup. Serve chilled over ice and garnish each glass with a sprig of mint. Add the rum to the pitcher, if desired.\n", + "wine_type": "[Riesling, Sauvignon Blanc, Rosé, Sparkling Shiraz]" + }, + { + "recipe": "Spicy Spinach Stew\n1 tablespoon canola oil\n1 medium onion, chopped\nSalt and freshly ground black pepper\n1 teaspoon paprika\n1/2 teaspoon red pepper flakes\n2 teaspoons minced garlic\n1 (15-ounce) can diced tomatoes\n3 (15-ounce) cans white beans, drained and rinsed\n1 (10-ounce) box frozen chopped spinach, thawed\nInstructions:\nHeat the canola oil in a large saute pan over medium heat. Add the onion and saute until slightly tender about 3 minutes. Season with salt and pepper, to taste. Add the paprika, red pepper flakes and garlic. Saute for 1 minute, then stir in the tomatoes, white beans and spinach. (Reserve 1 1/2 cups of beans and 1/4 cup spinach for Round 2 Spanish Dip recipe.) Cook stirring every couple of minutes, until heated through, about 6 minutes. Transfer to a serving bowl and serve warm or at room temperature.\n", + "wine_type": "[Rioja, Tempranillo, Garnacha, Barbera]" + }, + { + "recipe": "Butterfly Cake\n1 16-oz. box pound cake mix\n2 cups white frosting\n4 pieces STARBURST® Brand FUN SIZE® Fruit Chews\n13/4 cups M&M'S® Brand Milk Chocolate Candies (May substitute with 1 3/4 cups M&M'S® Brand Dark Chocolate Candies)\n1 9-inch round cake pan\nInstructions:\n1. Make the cake batter according to the directions on the package. Bake in a greased 9-inch cake pan. Once baked, remove from pan and cool.\n2. Cut the cake in half. Arrange the cake on a serving platter, turning the halves so that the rounded sides touch. To shape the wings, cut out a 1-inch triangle from each straight side, 2-inches from the bottom.\n3. Completely frost the cake with the icing. Design a mosaic pattern with M&M'S® Brand Milk Chocolate Candies for Easter, and then press them into the top of the cake.\n4. To make the butterfly's antennae, unwrap and soften the STARBURST® Brand FUN SIZE® Fruit Chews for Easter in the microwave for approximately 5 seconds. Then roll the candy into thin ropes and place them at the top of the butterfly.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" + }, + { + "recipe": "Toasted Baguette\n1 baguette\n1/4 cup olive oil\nKosher salt\nFreshly ground black pepper\nInstructions:\nPreheat the oven to 400 degrees F.\nSlice the baguette diagonally into 1/4-inch slices. You should have 20 to 25 slices. Place the slices in 1 layer on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper.\nBake the toasts for 15 to 20 minutes or until they are crisp and browned. Serve at room temperature.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio]" + }, + { + "recipe": "Grilled Risotto Primavera\n6 stalks asparagus, trimmed\n1/4 cup olive oil, divided\nSalt and freshly ground pepper\n6 to 7 cups simmering vegetable stock\n1 onion, finely chopped\n2 shallot, finely chopped\n1 cup dry white wine\n2 cups arborio rice\n1 cup fresh corn kernels\n1/2 cup fresh peas\n8 basil leaves, chiffonade\nFreshly grated Parmesan cheese\nInstructions:\nBrush asparagus with 2 tablespoons of the oil and season with salt and pepper to taste. Grill for 4 to 5 minutes, until just cooked through. Cut on the bias into 1/2-inch pieces. Set aside.\nUse side burner or preheat grill. (Have stock simmering on grill or burner) Heat the oil in a medium saucepan, add the onions and shallots and cook until soft. Add the rice and stir to coat with the oil. Add the wine and completely reduce. Begin adding the stock 1 cup at a time, stir until absorbed. Repeat with the remaining stock and continue cooking until al dente. Fold in the asparagus, corn and peas and season with salt and pepper. Remove from heat and fold in the basil. Serve with Parmesan cheese on the side.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" + }, + { + "recipe": "Chicken Pot Pie\n1 gallon chicken stock\n1 1/4 cups carrots, chopped \n3/4 cup celery, chopped \n3/4 cup onion, chopped \n1/4 teaspoon crushed red pepper \n1/4 teaspoon ground black pepper \n1/4 teaspoon sage \n2 3/4 cups potatoes, skinned and diced \n1 whole roasted chicken\n5 ounces cornstarch\n1 cup ice water\n8 ounces lard\n1 teaspoon salt \n2 1/2 cups all-purpose flour \n3 tablespoons ice water \nInstructions:\nFor the filling: In a large stockpot, combine, chicken stock with carrots, celery, onions, crushed red pepper, black pepper and sage. Bring to boil over medium-high heat, then boil until vegetables are tender. In a separate pot, parboil potatoes 5 minutes. Meanwhile, debone chicken. (You want thick chunks of light and dark meat.) Add meat to the stockpot. Bring mixture to a rolling boil and add potatoes. Combine cornstarch with the ice water, then add the cornstarch slurry to the filling to thicken, simmering until you reach desired thickness.\nFor the crust: Preheat the oven to 400 degrees F.\nCombine lard and salt in a bowl. Add flour and mix. Stir in the ice water. Once mixture is thick and doughlike, roll into a ball. Using rolling pin, roll dough flat, about 1/2-inch thick. Cut into six 8-inch circles. Place rounds on a baking sheet, then bake 10 minutes. Ladle out servings of pot pie and top each with a crust round.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Bang! Gumbo\n1/3 pound butter\n1 1/2 cups all-purpose flour\n4 chicken breasts\n5 tablespoons olive oil\n4 tablespoons minced fresh garlic\n3 tablespoons your favorite spice mix\n2 stalks celery, finely diced\n1 yellow onion, finely diced\n1 red pepper, finely diced\n14 cups chicken stock\n1 1/2 pounds andouille sausage, diced\n2 cups fresh or frozen sliced okra\n1 cup sliced green onions\n1/4 cup Worcestershire sauce\n3 tablespoons hot sauce, such as Frank's Louisiana Hot Sauce\n3 tablespoons salt\n3 tablespoons spice mix\n2 tablespoons tomato paste\n1 tablespoon ground black pepper\n3 bay leaves\n8 ounces peeled and deveined shrimp\nWhite rice, for serving\nInstructions:\nFirst, get the roux started, it will take about 20 minutes to cook. Melt the butter in a heavy skillet over medium-low heat. Add the flour and stir often, cooking until the roux becomes a dark chocolate color.\nPreheat a grill or grill pan to medium-high heat.\nMeanwhile, toss the chicken breasts in 2 tablespoons olive oil, 2 tablespoons minced garlic and 1 tablespoons spice mix. Grill the chicken until cooked through, taking care not to overcook and dry out the meat. Cool, dice and set aside.\nIn a large stockpot, saute the celery, onions, red pepper and the remaining 2 tablespoons garlic in the remaining 3 tablespoons olive oil until translucent, about 5 minutes. Add the chicken stock, sausage, okra, green onions, Worcestershire sauce, hot sauce, salt, spice mix, tomato paste, black pepper and bay leaves and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes. Add the roux and simmer 5 more minutes, stirring gently. Taste for seasonings and adjust. Add the shrimp just before serving, heating just until the shrimp are cooked through. Serve over white rice.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" + }, + { + "recipe": "Classic Jelly Doughnuts\n3/4 cup whole milk\n1 1/4-ounce packet active dry yeast\n1/2 cup plus 3 tablespoons sugar\n31/2 cups all-purpose flour, plus more for dusting\n1 teaspoon kosher salt\n3 large eggs, at room temperature\n1 teaspoon pure vanilla extract\n4 tablespoons unsalted butter, cut into 4 pieces, at room temperature\nCooking spray\nVegetable oil, for frying\n1 3/4 cups jelly or jam\nInstructions:\nMicrowave the milk in a small bowl until 105 degrees F to 110 degrees F. Stir in the yeast and 3 tablespoons sugar; let stand until foamy, 3 to 5 minutes. Whisk the flour and salt in the bowl of a stand mixer fitted with the dough hook.\nAdd the yeast mixture, eggs and vanilla to the flour. Mix on medium speed until the dough comes together, 1 to 2 minutes. Mix in the butter 1 piece at a time. Continue mixing, scraping the bowl occasionally with a rubber spatula, until the dough is smooth and elastic, about 6 minutes (it will be a little sticky). Lightly coat a large bowl with cooking spray. Scrape the dough into the bowl, cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.\nLine 2 baking sheets with parchment paper; dust with flour.\nTurn out the dough onto a well-floured surface and gently pat until 1/2 inch thick. Using a 3-inch round cutter, cut out 12 to 14 rounds as close together as possible. Place the rounds 1 1/2 inches apart on the prepared pans. Lightly coat the tops of the rounds with cooking spray. Cover with plastic wrap and let rise until puffy, 30 to 45 minutes.\nHeat 2 inches of vegetable oil in a heavy pot until a deep-fry thermometer registers 350 degrees F. Cut the parchment paper around each dough round so they can be picked up separately. Working in batches of 3 or 4, use the parchment to carefully slide the dough rounds into the hot oil. Fry the doughnuts, flipping occasionally, until golden brown, 2 1/2 minutes. Using a slotted spoon, transfer the doughnuts to a paper towel?lined baking sheet to drain. Return the oil temperature to 350 degrees F between batches.\nPut the remaining 1/2 cup sugar in a medium bowl. While the doughnuts are still warm, toss them in the sugar to coat, then transfer to a rack to cool completely.\nUsing a chopstick or skewer, poke a hole in the side of each doughnut, wiggling the stick around to form a pocket. Fill a pastry bag fitted with a small round tip with the jelly and squeeze about 2 tablespoons into each doughnut.\nBlueberry-Lemon Poppy Seed\nSkip the sugar coating in Step 5. Fill the doughnuts with blueberry jam. Top with lemon glaze (whisk 1 cup confectioners? sugar with the zest of 1 lemon, 2 tablespoons lemon juice and a pinch of salt). Sprinkle with poppy seeds.\nApple-Cinnamon\nIn Step 5, coat the doughnuts with cinnamon sugar (whisk 3/4 cup sugar with 1 tablespoon ground cinnamon). Fill the doughnuts with apple butter.\nLearn how to make a Hanukkah favorite: jelly doughnuts!\nLemon-Raspberry\nIn Step 5, coat the doughnuts with raspberry sugar (pulse 1/2 cup freeze-dried raspberries in a food processor or spice grinder until powdery; mix with 1/3 cup sugar). Fill the doughnuts with lemon cream (whisk 1/2 cup heavy cream to stiff peaks, then fold in 1 cup lemon curd).\nStrawberry-Chocolate\nSkip the sugar coating in Step 5. Fill the doughnuts with strawberry jam. Top with chocolate glaze (melt 6 ounces chopped semisweet chocolate with 1/3 cup heavy cream and a pinch of salt in the microwave, then stir until smooth).\n", + "wine_type": "[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" + }, + { + "recipe": "Cardamom-Coffee Custard\n2 cups whole, 2 percent fat, or 1 percent fat milk\n1/2 vanilla bean, split lengthwise\n2 tablespoons dark-roast coffee beans, crushed with a heavy skillet\n4 green cardamom pods, crushed\n6 egg yolks\n2/3 cups sugar\n1 pinch salt\n1/4 cup cornstarch\n1 tablespoon unsalted butter\n4 whole coffee beans, for garnish\nInstructions:\nIn a nonreactive saucepan, bring the milk, vanilla bean, crushed coffee beans and cardamom to a simmer over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. Meanwhile, in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg yolks, sugar and salt until pale yellow and fluffy. With the mixer running at low speed, mix in the cornstarch, then very gradually pour in the hot milk mixture, mixing it in as you go.\nStrain the mixture through a fine sieve back into the saucepan, to smooth it and to remove the spices. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Cook just until no starchy taste or feeling remains. Remove from the heat and stir in the butter until melted. Pour into 4 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled, placing a whole coffee bean in the center of each serving.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]\n\n" + }, + { + "recipe": "Grilled Pickles with Dill Mustard Dipping Sauce\n1 quart half-sour pickles\n3 tablespoons olive oil \n1/4 cup sour cream\n1/3 cup mayonnaise \n1 tablespoon finely minced fresh dill\n1/2 teaspoon mustard powder \n1 clove garlic, finely minced \nInstructions:\nPrepare a grill for medium-high heat.\nFor the pickles: Slice the pickles in half lengthwise and pat until completely dry. Toss the pickles with the olive oil, place on the grill and cook until they are marked, about 4 minutes per side.\nFor the dipping sauce: Stir together the sour cream, mayonnaise, dill, mustard powder and garlic in a small bowl.\nLet the pickles cool to room temperature before serving with the dipping sauce.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]" + }, + { + "recipe": "Grill Works Sandwich\n1 tablespoon vegetable oil\n1/4 cup roughly chopped red bell pepper\n1/2 portobello mushroom cap, sliced\n1/4 medium red onion, sliced\n1 cloves garlic, chopped\nKosher salt and freshly ground black pepper\n3 thin slices Black Forest ham\n1 slice each, provolone, Swiss, and Jack\n2 slices 7-grain bread\nInstructions:\nServing suggestion: A bowl of tomato soup\nPreheat an electric sandwich grill or press.\nHeat the oil in a medium skillet over high heat. Add the bell pepper, mushroom, onion, and garlic and season with salt and pepper. Cook the vegetables, stirring occasionally, until lightly browned and soft, about 6 minutes. Transfer the mixture to a bowl. Add the ham to the skillet and cook, turning once, until lightly browned, about 1 minute.\nLayer the vegetable mixture, ham, and cheese between the two slices of bread. Put the sandwich in the grill and grill until hot and crispy, about 4 minutes. (Alternately, grill on a cast iron grill pan, weighed-down with a foil-wrapped brick or other heavy item.)\nCut the sandwich in 1/2 and serve immediately.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rosé]" + }, + { + "recipe": "Pumpkin Pie Thumbprint Cookies\n2 cups all-purpose flour\n1/2 teaspoon baking powder \n1/2 teaspoon fine salt \n3/4 teaspoon pumpkin pie spice \n2 sticks (1 cup) unsalted butter, at room temperature \n3/4 cup granulated sugar \n1 large egg \n1 tablespoon pure vanilla extract\n2 tablespoons unsalted butter\n3 tablespoons roughly chopped pecans \n2 tablespoons light brown sugar \n2 tablespoons rolled oats \n1/4 teaspoon pumpkin pie spice\n1/2 cup confectioners\\u2019 sugar\n1/4 cup pure pumpkin puree \n3 ounces cream cheese \n1/2 teaspoon pure vanilla extract \n1/4 teaspoon fine salt \nInstructions:\nFor the cookies: Whisk the flour, baking powder, salt and 1/2 teaspoon of the pumpkin pie spice in a medium bowl. Beat the butter and 1/2 cup of the granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg until combined. Add the vanilla. Reduce the mixer speed to low and beat in the flour mixture until the dough comes together.\nMix the remaining 1/4 teaspoon pumpkin pie spice and 1/4 cup granulated sugar in a shallow bowl or plate. Roll the dough into 1 1/2-inch balls (each ball should be a heaping tablespoon; you should have about 18 balls), then roll in the spiced sugar mixture. Divide the dough balls between 2 baking sheets, spacing them about 2 inches apart. Use the handle of a wooden spoon to indent the centers of each dough ball, pinching together any large cracks that form (a few small cracks are fine). Refrigerate until firm, 20 to 30 minutes. \nPosition oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. \nBake until the cookies just begin to warm through, about 6 minutes. Remove the baking sheets from the oven and use the handle of a wooden spoon to indent the centers just a little more. Return them to the oven, rotating the baking sheets from top to bottom and front to back, and bake until the cookies are set and slightly browned on the bottom, an additional 10 to 12 minutes. Transfer the cookies to a wire rack to cool completely, about 30 minutes. \nFor the pecan crumble: Meanwhile, microwave the butter in a small microwave-safe bowl until melted, about 1 minute. Stir in the pecans, brown sugar, oats and pumpkin pie spice. Microwave until the sugar is dissolved, about 1 minute. Let cool in the bowl until the crumble is crunchy, about 30 minutes. \nFor the pumpkin pie filling: Whisk the confectioners\\u2019 sugar, pumpkin puree, cream cheese, vanilla extract and fine salt in a small bowl until smooth. \nAssemble the cookies: Once the cookies are cool, spoon 1 to 2 teaspoons of filling into the center of each cookie and smooth the top if needed. Sprinkle the crumble on top of the filling. Store in an airtight container for up to 3 days. \n", + "wine_type": "[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]" + }, + { + "recipe": "Mediterranean Mussels With Wine\n8 slices (1/2 inch thick) crusty Italian bread\n2 Tbsp. olive oil, divided\n1/4 tsp. crushed red pepper flakes (optional)\n1 large onion, chopped\n1 large clove garlic, finely chopped\n1/2 cup dry white wine OR chicken broth\n1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce\n2 bags (2 lbs. ea.) mussels, well scrubbed*\n2 Tbsp. finely chopped fresh parsley\nInstructions:\nBrush both sides of bread slices with 1 tablespoon olive oil. Heat deep 12-inch skillet over medium-high heat and cook bread, turning once, 3 minutes or until golden brown. Remove bread and set aside.\nHeat remaining 1 tablespoon olive oil with red pepper flakes in same saucepan over medium-high heat and cook onion, stirring occasionally, 4 minutes or until onion is tender. Stir in garlic and cook 30 seconds. Stir in wine and cook, stirring frequently, 1 minute. Stir in Sauce and bring just to a boil. Reduce heat to medium-low and stir in mussels. Simmer covered 10 minutes or until mussels open. (Discard any unopened shells). Evenly arrange garlic toasts in serving bowls, then top with mussel mixture and sprinkle with parsley.\n*SUBSTITUTION: Use 1-lb. peeled and deveined shrimp instead of mussels and cook 3 minutes or until shrimp turn pink.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rosé]" + }, + { + "recipe": "Tomato and Herb Crusted Fillet of Sole\n2 pounds plum ripe tomatoes\n2 tablespoons chopped garlic\nExtra-virgin olive oil\nSalt and pepper\n4 (8-ounce) sole fillets\n1/4 cup chopped parsley leaves, plus extra for garnish\n1/2 cup toasted bread crumbs\n1 lemon, juiced\n3 ounces butter\nInstructions:\nPreheat oven to 360 degrees F.\nTo prepare plum tomatoes, core and score tomato and place in boiling water. Cook tomatoes for approximate 1 minute. Peel skin off and remove seeds. Dice meat into small pieces. In a saute pan, cook garlic in olive oil until golden brown. Then add tomatoes and cook 30 seconds more. Add salt and pepper, to taste.\nTo assemble, place filet of sole on a sizzler plate and sprinkle with parsley, salt and pepper. Place tomato mixture and toasted bread crumbs on top of fish. Bake for 10 minutes. Remove from oven and prepare the sauce mixing together the juice from the fish, lemon juice, butter, parsley, salt and pepper.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" + }, + { + "recipe": "Fried Feta Greek Salad Pitas\n1/2 cup pitted kalamata olives, sliced\n4 Persian cucumbers, sliced into coins\n1 small red bell pepper, julienned\n1 small red onion, julienned\n2 tablespoons lemon juice (from 1/2 lemon) plus lemon wedges, for serving\n1 tablespoon olive oil, plus more for frying\nKosher salt and freshly ground black pepper\n1/2 cup (68 grams) all-purpose flour\n1 large egg, beaten\n1 cup (130 grams) panko breadcrumbs\nOne 8-ounce block feta cheese, cut into thirds, then each third cut crosswise into 6 equal pieces (18 pieces)\nFluffy pita, store-bought or homemade, recipe follows, for serving\nStore-bought hummus, for serving\nArugula, for serving\nGreek yogurt, for serving\nTorn fresh mint leaves, for serving\nHot sauce, for serving, if desired\n1 1/2 cups (360 grams) warm water\n4 1/2 teaspoons granulated sugar\n2 1/4 teaspoons instant yeast\n3 tablespoons (45 grams) olive oil\n1 1/2 teaspoons kosher salt\n3 3/4 cups (450 grams) bread flour, plus more for dusting\nNeutral oil or cooking spray, for the bowl\nInstructions:\nCombine the olives, cucumbers, red pepper and onion in a mixing bowl. Add the lemon juice, olive oil, a big pinch of salt and some black pepper and toss to combine. Allow to marinate in the refrigerator while you make the feta.\nFor the feta, prepare a dredging station. In a rimmed dish, add the flour. In a separate rimmed dish, whisk the egg with a splash of water. In a third separate dish, whisk together the breadcrumbs, 1/2 teaspoon salt and a few turns of black pepper. Coat each chunk of feta in the flour and tap off the excess. Dunk in the beaten egg and then coat in the breadcrumbs, tapping off the excess.\nHeat a 1/4-inch layer of olive oil in a 10-inch nonstick skillet over medium heat. (Test to see if it is hot enough by sprinkling a bit of breadcrumb in the oil. If it sizzles right away, it\\u2019s ready.) Carefully place the breaded feta cubes in the oil and fry in batches for 90 seconds to 2 minutes on the first side, undisturbed. Flip and fry on the other side for another minute or so, or until golden brown. Remove to a cooling rack set over a baking sheet and allow excess oil to drain. Repeat until all pieces are fried.\nTo serve, slice open each pita and create a pocket. Schmear a big plop of hummus inside each one, followed by some arugula. Top with a pile of the Greek salad, a few chunks of the warm, fried feta, a dollop of yogurt and a few pieces of mint. Serve with lemon wedges and hot sauce, if desired.\nIn the bowl of a stand mixer fitted with a dough hook, mix together the water, sugar and yeast just to dissolve. Add the oil and salt and then gradually add the flour. Increase the speed to medium-high and mix for 7 to 10 minutes, adding just enough additional flour so that the dough no longer sticks to the bowl. Do not add too much flour. The dough should be smooth and slightly sticky. Lightly coat a clean large bowl with oil or cooking spray, then place the dough in the bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature for 2 hours, or until it has doubled in size.\nTurn the dough onto a clean work surface and divide it into 8 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1 inch apart on a piece of parchment paper, cover them with plastic wrap and let them rise for 30 minutes.\nSet an oven rack in the middle position. Preheat the oven to 500 degrees F. Line 2 baking sheets with parchment.\nWith a rolling pin, roll out the balls of dough into 6-inch circles. Place them on the baking sheets and bake for about 5 minutes, or until they're puffy and just starting to brown.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" + }, + { + "recipe": "Faces in the Dark\n6 Kellogg's® Eggo® Minis Homestyle waffles\n2 slices kiwifruit, peeled\n1 red raspberry\n4 thin slivers red apple\n2 slices large red grape\n8 almond slivers\n1 strawberry\n2 slices fresh fig\n2 blueberries\n1 seedless green grape\n4 thin slivers mango\nInstructions:\n1. Prepare Kellogg's® Eggo® Minis Homestyle waffles according to package directions.\n2. Arrange waffles in groups of two on serving platter. On one set of waffles arrange kiwi fruit slices, red raspberry and apple slivers to create face. On another set of waffles arrange red grape slices, almond slivers and strawberry pieces to create face. Arrange fig slices, blueberries, green grape and mango slivers on third set of waffles to create face. Serve immediately.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" + }, + { + "recipe": "Easy Rice Bake Casserole\n2 tablespoons butter, plus more for dish\n1 small onion, minced\nPinch cayenne pepper\n1 package frozen spinach, thawed, drained and chopped\n1 cup milk\n2 eggs\n2 cups shredded sharp Cheddar, plus extra for top\n4 cups cooked rice\n1 teaspoon freshly chopped parsley leaves\n1 teaspoon freshly chopped thyme leaves\n1 teaspoon chopped basil leaves\nSalt and freshly ground black pepper\nInstructions:\nPreheat oven to 350 degrees F. Butter a large casserole dish.\nIn a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside.\nIn a large bowl, whisk together milk and eggs.\nAdd the cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and pepper.\nPour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" + }, + { + "recipe": "Grilled Tuna Nicoise\n3/4 cup extra virgin olive oil\n1/4 cup rice wine vinegar\n2 tablespoons shallots, minced\n2 tablespoons basil, minced\n1 tablespoon honey\nSalt and fresh cracked black peppercorns\n6 fingerling potatoes, halved lengthwise and blanched\n1 pound pencil thin asparagus, ends trimmed\n1 teaspoon oil\nSalt and pepper\n4 (8-ounce) sushi grade big eye tuna from Barnagate Light, 1-inch thick\n1 head radicchio, leaves separated and washed\n1 head red leaf lettuce, leaves separated and washed\n1 pound baby green beans, stem ends trimmed, blanched\n12 baby red pear tomatoes\n12 baby yellow pear tomatoes\n24 nicoise olives\n4 hard boiled eggs, peeled and halved\n1 bunch parsley, stemmed and washed\nInstructions:\nVinaigrette: Place all ingredients in a small bowl and whisk together. Season with salt and pepper to taste.\nSalad: Toss the potatoes and asparagus in oil to thoroughly coat and season with salt and pepper. Place the potatoes, and asparagus on grill over medium heat. Cook the potatoes for 15 minutes, turning them 3 times as they cook. Cook the asparagus for 3 minutes. Remove from the heat and set aside. Place the tuna in a shallow dish and add 1/4 cup vinaigrette. Turn to coat evenly and then place on grill over medium heat. Cook for 2 minutes on each side. Remove from heat and cut the tuna across grain in 1/2-inch slices. Arrange radicchio and lettuce around a platter, building it up slightly in the center. Place eggs, beans, asparagus, and potatoes around the platter. Fan tuna slices across top of lettuce. Add tomatoes and olives. Garnish with eggs and parsley. Drizzle vinaigrette over the salad.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Grüner Veltliner]\n\n" + }, + { + "recipe": "The New Avocado Toast\n2 slices white bread, torn into small pieces\n2 cloves garlic, peeled and smashed\n4 tablespoons olive oil\nKosher salt\n2 ripe avocados, pitted, peeled and halved lengthwise\n3 tablespoons fresh lemon juice\n4 large eggs\n2 radishes, thinly sliced\n1 scallion, thinly sliced\nHot sauce and lemon wedges, for serving\nInstructions:\nProcess the bread in a food processor until you have very fine crumbs (you should have about 1 1/2 cups).\nHeat the garlic and 3 tablespoons of the oil in a large nonstick skillet over medium high until very fragrant and brown, 3 to 4 minutes. Discard the garlic. Add the breadcrumbs and cook, tossing frequently, until golden brown and crispy, 5 to 7 minutes. Transfer to paper-towel lined plate and season with salt. \nWipe the skillet clean with a paper towel, add the remaining 1 tablespoon oil and heat on high. Fry the eggs on high until the outer edges are browned and lacy but the yolks are still slightly uncooked, 1 to 2 minutes. Remove from the heat and let sit in the skillet until the yolks are set, 1 to 2 minutes. \nLiberally brush all sides of the cut avocado halves with lemon juice and generously season with salt. Working with 1 half at a time, dredge the avocados in the breadcrumbs, turning to coat and patting the crumbs lightly into the flesh and the pit cavity. Reserve the remaining breadcrumbs.\nTo serve, place 1 avocado half cut-side up on a small plate. Sprinkle with a few more breadcrumbs and top with a fried egg, some scallions, radishes and a drizzle of hot sauce.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Albariño]" + }, + { + "recipe": "Lamb with Rosemary and Port\n1 tablespoon olive oil\n2 teaspoons Worcestershire sauce (recommended: Lea and Perrins)\n2 boneless center cut lamb leg steaks\n1 tablespoon butter\n1 sprig rosemary\n1 fat clove garlic\n1/4 cup ruby port\nInstructions:\nMix together the oil and Worcestershire sauce in a bowl, then smear this over the steaks, either with a pastry brush or by dipping the steaks directly into the bowl.\nHeat a heavy-based frying pan over medium-high heat and cook the steaks for about 3 minutes per side, depending on the thickness of the steak and how you like it done. If you prefer to use boneless lamb sirloin or noisettes, I'd advise 2 per person, and less time for their cooking.\nWrap the steaks in aluminum foil to rest on a warm plate or in a warm place, while you make the sauce. With the pan still on the heat, but turned down low, add the butter and let it melt, then finely chop the needles from the rosemary sprig and add them to the pan.\nPeel and crush or mince the garlic clove and add it to the pan, then pour in the port, letting it sizzle and reduce slightly. Unwrap the steaks and add any juices from the foil parcel to the sauce. Arrange the steaks on serving plates and drizzle them with the sauce.\n", + "wine_type": "[Reds only: Cabernet Sauvignon, Syrah/Shiraz, Malbec, Tempranillo]" + }, + { + "recipe": "Mojo Criollo Roasted Pig\n1 garlic head\n6 ounces orange juice\n2 ounces lemon juice\n2 teaspoons ground cumin\n1 tablespoon chopped oregano leaves\n3 teaspoons salt\n4 ounces water\n1 (75-pound) pig\nInstructions:\nMake marinade: peel and mash the garlic cloves. Mix all the ingredients together in a bowl. Let stand for a minimum of 1 hour. Strain marinade and then inject the marinade into the pig. Let marinate overnight, in the refrigerator, for best results. \nOpen the pork by the belly, but do not cut or poke holes into the upper or side skin. Place the grease tray inside the Caja China. Tie the pig in between the grids, on its back, and place in the grease tray. Close the Caja China with the ash pan and charcoal grid. Allow 4 inches of separation between the roast and the ash pan. We recommend the pork be at room temperature at the time of roasting. \nPrepare the charcoal: we recommend Kingsford Charcoal because it lights faster, burns evenly, and lasts longer. Never use instant charcoal. Start with 14 pounds of charcoal for Caja China Model #1 and 16 pounds for Model #2. Place the charcoal into 2 piles of equal size, on each end of the charcoal tray. Never place charcoal on center of tray. Add lighter fluid and light. \nWhen the charcoal is lit for 15 minutes, distribute it evenly throughout the tray. Once this process is completed, roast pork for 3 hours, without opening the Caja China. Add more charcoal after 1 hour and distribute evenly throughout the tray. After 3 hours, wearing heavy-duty silicone mitts, remove the charcoal tray, ash pan, and dump the ashes. Then turn the pork over and cut into the skin, every 4 to 6 inches. Place the ash pan and charcoal tray, filled with new charcoal, back into position and continue the roasting process. Check the skin after 20 minutes, slightly opening the box by 1 of the corners. You can continue this process until the skin's crispness is to your liking. For a pig this large, it will probably require a full hour on its second side. \nRemove the pork from the Caja China. Deposit the contents of the grease tray into a container, let cool, and discard with trash. You can slice the pork with a plate; it is not necessary to use a knife. \n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" + }, + { + "recipe": "Protein and Pick a Bean\n2 pounds protein of your choice, such as pork chops, chicken, pork tenderloin, beef, lamb or tofu\nSalt and pepper \n5 tablespoons oil or other fat \n4 strips bacon, diced \n1/2 cup chopped onion (about 1 small) \n2 cloves garlic, minced \n3 teaspoons spices, such as a blend of chili powder, ground coriander, ground cumin, paprika, chipotle and cayenne (based on what you have) \nTwo 15-ounce cans beans of your choice, rinsed \n1 cup tomato product of your choice, such as sauce, crushed, diced, etc. \n1 cup liquid of your choice, such as beer, wine, water or stock \n1/4 cup mustard \n1/4 cup maple syrup or brown sugar, optional \nInstructions:\nPreheat the oven to 400 degrees F.\nSeason the protein with salt and pepper. Heat a skillet over medium heat and add the oil or fat. When hot, add the protein to the skillet and cook until brown on both sides, about 3 minutes per side. \nTransfer the skillet to the oven and bake until cooked through, 150 degrees F for pork, 165 degrees F for chicken, 145 degrees F for medium beef, 145 degrees F for medium lamb and the tofu is warmed through. \nMeanwhile, heat a medium saucepan over medium heat. Add the bacon and cook, stirring, until almost crisp, about 3 minutes. Add the onions, garlic and spices and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add the beans, tomato, liquid, mustard and maple syrup or brown sugar, if using, and bring to a simmer. Simmer until the mixture begins to thicken, about 10 minutes. \nServe the protein with the pick a bean mixture. \n", + "wine_type": "[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" + }, + { + "recipe": "Key Lime Pie Cupcakes\n2 sticks (8 ounces) unsalted butter, at room temperature\n1 1/2 cups granulated sugar\n4 large eggs\n1 teaspoon vanilla extract\n3 cups all-purpose flour\n1 teaspoon baking powder\n1/2 teaspoon finely grated lime zest\n1/2 teaspoon fine salt\n1 cup milk\nKey Lime Curd, recipe follows\nKey Lime Frosting, recipe follows\n1/2 cup graham cracker crumbs\nKey Lime slices, for garnish, optional\n5 large egg yolks\nPinch fine salt\n1 stick (4 ounces) unsalted butter, cut into cubes\n1/2 teaspoon grated lime zest\n3/4 cup granulated sugar\n1/2 cup freshly squeezed or bottled Key lime juice\n4 tablespoons unsalted butter, at room temperature\n1/2 cup sweetened condensed milk\n3 tablespoons freshly squeezed or bottled Key lime juice\n1/2 teaspoon vanilla extract\n1/2 cup confectioner's sugar\nInstructions:\nPreheat the oven to 350 degrees F and line one 12-cup standard muffin tin with paper cupcake liners.\nCream the butter in a large bowl with an electric mixer until smooth. Gradually add the granulated sugar and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the sides of the bowl between additions. Beat in the vanilla.\nCombine the flour, baking powder, lime zest and salt in a medium bowl. Add one-third of the flour mixture to the butter mixture; beat in half the milk. Repeat additions, ending with the flour. Beat until combined, taking care not to overmix.\nDivide the batter between the prepared muffin tins, filling the cups two-thirds full. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, 18 to 22 minutes. Cool the cupcakes in the tins on a rack for 10 minutes, and then remove from the tins and cool completely.\nTo assemble: Pour the Key Lime Curd into a squeeze bottle with 1/4-inch opening. Fill the cupcakes with curd by inserting the tip into the top of each cupcake and squeezing a couple tablespoons of filling into each cupcake; the cupcake will feel heavier and curd may be visible as it comes up to the top of the cupcake.\nStir the Key Lime Frosting and dip the top of each cupcake into the frosting, allowing any excess to drip off.\nRoll the edge of each cupcake in the graham cracker crumbs and place on a serving platter. Garnish with a slice of Key lime if desired.\nWhisk together the yolks, granulated sugar, lime juice and salt in a small heavy-bottomed saucepan. Cook over medium heat, whisking constantly, about 6 minutes, or until the mixture is thick enough to coat the back of a spoon and registers 160 degrees F on an instant-read thermometer.\nRemove from the heat and strain through a fine sieve into a medium bowl. Stir in the butter, one piece at a time, stirring until combined before adding the next piece. Stir in the lime zest and cover with plastic wrap pressed directly on the surface of the curd.\nChill completely, about 1 hour.\n3 ounces cream cheese, at room temperature \nBeat the cream cheese and butter in a bowl with electric mixer at medium speed until fluffy, about 2 minutes. Gradually beat in the sweetened condensed milk, scraping down the sides of the bowl to combine well. Beat in the lime juice and vanilla. On low speed, gradually add the confectioners' sugar and beat until well combined. Chill 30 minutes.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Baileys Spiced Coffee\n1.5 oz. Baileys Coffee Irish Cream\n1 oz. Belle de Brillet (pear flavored liqueur)\n1 sprinkle nutmeg\n1 grind 4 seasoned pepper\nInstructions:\nLayer Belle de Brillet (pear flavored liqueur) first.\nThen top with Baileys Coffee Irish Cream.\nGarnish with nutmeg, a grind of 4 seasoned peppers and enjoy.\n", + "wine_type": "[Brunello di Montalcino, Barolo, Rioja]" + }, + { + "recipe": "Mini Beef Wellingtons with Mushrooms and Gorgonzola\n8 (6 ounces each) beef filet mignons (about 1/2-inch thick each)\nGround black pepper\n2 tablespoons vegetable oil\n2 tablespoons unsalted butter\n8 ounces mushrooms, thinly sliced (about 3 cups)\n2 tablespoons finely chopped shallots\n4 cloves garlic, minced\n1 egg, beaten\n1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets)\n1/2 cup crumbled Gorgonzola cheese\nInstructions:\nThaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Line a baking sheet with parchment paper. Season the beef with the black pepper.\nHeat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook for 10 minutes, turning the beef over once during cooking. Remove the beef to a plate. Cover the plate and refrigerate for 1 hour or until the beef is cold.\nHeat the butter in a 10-inch skillet over medium heat. Add the mushrooms, shallots and garlic. Season with the black pepper. Cook until the mushrooms are tender, stirring often. Remove the mushroom mixture from the skillet and let cool.\nUnfold the pastry sheets on a lightly floured surface. Roll the pastry sheets into 2 (14-inch) squares. Trim the edges to form 2 (13-inch) squares. Cut each square into 4 squares, making 8 squares in all.\nPlace 1 tablespoon Gorgonzola in the center of each pastry square. Divide the mushroom mixture among the pastry squares. Top each with 1 filet mignon. Fold 2 opposite pastry corners over the beef, overlapping slightly, and press to seal. Brush with the egg. Repeat with the remaining pastry corners.\nPlace the Wellingtons seam-side down on the prepared baking sheet. Cover and refrigerate the Wellingtons and the remaining egg for 1 hour or overnight.\nHeat the oven to 425 degrees F. Brush the Wellingtons with the remaining egg. Bake for 20 minutes or until the pastry is golden and the temperature of the beef is 117 degrees F. Serve immediately.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Barbera, Tempranillo]\n\n" + }, + { + "recipe": "Mini Meatball Crostini\n1/4 cup extra-virgin olive oil\n1 medium shallot, finely chopped\nKosher salt\n1/2 cup buttermilk\n2 thick slices stale white bread, crusts removed\n1 large egg, beaten\n1/4 cup freshly grated parmesan cheese\n1 tablespoon roughly chopped fresh parsley\n3/4 pound 80/20 ground beef\n3/4 pound loose mild Italian sausage\n3 cups tomato sauce\n1 baguette, cut on the bias into twenty-four 1/4-inch slices\nSmall basil leaves, for topping\nInstructions:\nPreheat the broiler with a rack in the middle position. Heat 2 tablespoons olive oil in a small saute pan over medium heat. Add the shallot, a small pinch of salt and a splash of water and cook until softened, about 5 minutes. Turn off the heat and let cool slightly.\nPour the buttermilk over the stale bread in a large bowl and let sit at room temperature until the bread soaks up most of the buttermilk, about 5 minutes. Lightly squeeze the excess buttermilk from the bread; discard the buttermilk but keep the bread in the bowl. Add the egg, parmesan, parsley, cooled cooked shallots and 1 teaspoon salt to the bowl with the bread. Use your hands to stir the bread mixture together until it is well combined with no large pieces of bread. Add the ground beef and sausage and gently mix all the ingredients with your hands until just combined. (Do not overwork the mixture or the meatballs will be tough.) Using a 1-ounce ice cream scoop or 2 leveled tablespoons as a measurement, scoop and form 24 meatballs and transfer to a baking sheet.\nBroil the meatballs until they are browned all over, 4 to 8 minutes, depending on your broiler. Lower the heat of the oven to 375 degrees F.\nMeanwhile, pour the tomato sauce into a medium saucepan and bring to a low simmer over medium heat. Gently nestle the browned meatballs in the sauce, cover and cook until just cooked through, about 5 minutes. Turn off the heat but keep the meatballs covered to stay warm while you make the crostini.\nArrange the baguette slices on a baking sheet. Lightly brush the remaining 2 tablespoons olive oil on both sides of the bread slices. Bake until light golden brown around the edges and crispy throughout, 12 to 15 minutes, turning the bread slices halfway through the baking time.\nTo serve, smear each crostini with a bit of the warm tomato sauce, then top with a meatball and basil.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]\n\n" + }, + { + "recipe": "Basic Stuffing\n1 stick unsalted butter, plus more for pan and topping\n2 cups diced onions\n2 cups diced celery\n2 apples, cored and chopped\n1 tablespoon minced fresh sage\n1 tablespoon minced fresh thyme\nKosher salt and freshly ground pepper\n3 cups chicken broth\n2 eggs\n1/4 cup chopped fresh flat-leaf parsley\n16 cups cubed stale country white bread\nInstructions:\nPreheat the oven to 375˚ F. Melt the butter in a large skillet over medium heat. Add the onions, celery, apples, sage and thyme; season with salt and pepper. Cook 5 minutes, then add the chicken broth and bring to a simmer.\nMeanwhile, whisk together the eggs and parsley in a large bowl. Add the cubed bread, then pour in the vegetable-broth mixture and toss.\nButter a 3-quart baking dish. Transfer the stuffing mixture to the pan, then dot with more butter. Cover with foil and bake 30 minutes, then uncover and bake until golden, about 20 more minutes.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Cheesy Zucchini Casserole | Zucchini Gratin\n6 tablespoons (3/4 stick) unsalted butter, plus extra for topping\n1 pound yellow onions, cut in 1/2 and sliced (3 large)\n2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)\n2 teaspoons kosher salt\n1 teaspoon freshly ground black pepper\n1/4 teaspoon ground nutmeg\n2 tablespoons all-purpose flour\n1 cup hot milk\n3/4 cup fresh bread crumbs\n3/4 cup grated Gruyere\nInstructions:\nPreheat the oven to 400 degrees F.\nMelt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.\nCombine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "La Reina Sandwich\nOne 3- to 4-pound pork collar\n1/2 to 1 cup dry rub, plus additional for sprinkling \n4 cups Honey BBQ Glaze, recipe follows\n4 to 5 large tomatoes, sliced 1/4-inch thick\n1/2 cup olive oil \n8 cups finely diced yellow onions\n3 bolillo buns (large sandwich rolls) \n4 tablespoons butter \n3 1/2 cups ketchup\n3 cups distilled white vinegar \n1/4 cup mustard \n1/4 cup sliced onion \n1/4 cup Worcestershire sauce \n2 tablespoons ground black pepper \n1 tablespoon dry rub \n1/4 tablespoon granulated garlic \n1 1/2 cups honey\nInstructions:\nPreheat an offset smoker for cooking at 250 degrees F.\nRub pork collar generously with dry rub. Place pork in smoker and cook, brushing with Honey BBQ Glaze every hour, until internal temperature reaches 150 degrees F, about 5 hours.\nLet rest for 15 to 20 minutes, then slice into 1/4-inch slices.\nMeanwhile, put tomatoes in a pan, drizzle with 4 to 6 tablespoons olive oil, and sprinkle each side with dry rub. Cover with foil and smoke in smoker for 1 hour.\nMeanwhile, place onions in a medium saute pan with 2 tablespoons olive oil. Cook over low heat until onions are caramelized, soft and golden brown, 1 to 2 hours. Mash onions into a chunky paste.\nSlice open bolillo bread. Melt butter in a large saute pan or comal over medium-high heat. Place bolillo bread pieces in the pan cut-side down and cook until golden and toasted. Drizzle 2 tablespoons olive oil into the same pan. Place sliced pork collar into pan. Drizzle each side with Honey BBQ Glaze. Sear each side of pork for 2 to 3 minutes. (You may also use this same pan to warm up cooled smoked tomatoes, if needed.) Build 6 open-faced sandwiches, spreading a generous layer of caramelized onion paste on each piece of bread, layering the pork on top, layering on smoked tomatoes and drizzling with Honey BBQ Glaze.\nFor the BBQ sauce: Preheat an offset smoker for cooking at 225 degrees F.\nWhisk together the ketchup, vinegar, mustard, onion, Worcestershire, pepper, dry rub and granulated garlic in a stainless steel or cast-iron pot until smooth. Place in smoker to cook until darkened, medium-thick and the onions have softened, 4 to 6 hours. (Alternately, cook BBQ sauce in a pan on the stovetop over low heat, covered, 4 to 6 hours.)\nFor the glaze: Whisk together honey with 2 1/2 cups BBQ sauce until smooth and creamy (save the remaining BBQ sauce for another use).\n", + "wine_type": "[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" + }, + { + "recipe": "Turbot with Watercress and Pickled Walnuts\n4 (6-ounce) turbot steaks\n4 ounces sliced onions\n3/4 pint (3 cups) mixed white wine and fish stock\n12 pickled walnuts, plus extra to garnish*\n2 ounces butter\nBunch of watercress, finely chopped\nSalt\nBlack pepper\n*available online.\nInstructions:\nPut the turbot steaks in a pan with the onions and enough wine and stock to cover. Bring to a boil, then reduce the heat and poach gently for 15 minutes. Remove the fish to a serving dish and keep warm. Strain the liquid and reserve. \nMash the pickled walnuts. Combine them with the butter, 1 cup wine/stock mixture and the chopped watercress. Season. Bring to a boil and simmer for a few minutes. Pour this sauce over the fish, garnish with pickled walnut halves and serve.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" + }, + { + "recipe": "Acapulco Grilled Red Snapper with Pesto Mayonnaise\n1 whole red snapper, cleaned and separated into fillets\nSalt\nFreshly ground black pepper\n1/2 cup mayonnaise\n1/4 cup chopped parsley\n1/4 cup chopped basil\nOlive oil\nChili sauce\nInstructions:\nPreheat an outdoor grill.\nFirst, season each fillet with salt and pepper. Then, brush the mayonnaise on the snapper fillets. In a food processor, combine the parsley, basil, and olive oil. Blend until it is thoroughly pureed. Then brush the parsley-basil puree on top of the mayonnaise layer. Finish by brushing a layer of the chili sauce on top of the paste.\nPlace the brushed fillets on the grill, and grill the snapper for 10 to 15 minutes, or until the fish is completely cooked.\n", + "wine_type": "[Riesling, Sauvignon Blanc, Vermentino, Gavi]" + }, + { + "recipe": "No-Fuss Baked Baby Back Ribs\n1 cup soy sauce\n1 cup Worcestershire sauce\n1 tablespoon liquid smoke \n1 tablespoon brown sugar \n1 teaspoon ground ginger \nPinch kosher salt and freshly ground black pepper \n6 racks baby back ribs (about 2 pounds each), membranes removed \n2 cups yellow mustard\n2 cups dark brown sugar \n1 1/2 cups apple cider vinegar \n1 cup granulated sugar \n2 heaping teaspoons garlic powder \n2 heaping teaspoons onion powder \n1/2 teaspoon smoked paprika \nOne 15-ounce can tomato sauce \nKosher salt and freshly ground black pepper\nInstructions:\nFor the ribs: Mix together the soy sauce, Worcestershire, liquid smoke, brown sugar, ginger, pinch of salt and 1 1/2 teaspoons pepper in a large measuring cup. Arrange the ribs in a roasting pan, hotel pan or baking dish large enough to fit them all. Pour the marinade over the ribs. Toss and flip until all the ribs are coated. Marinate 1 hour at room temperature or refrigerate up to overnight.\nPreheat the oven to 250 degrees F. Line 3 rimmed baking sheets with aluminum foil.\nPlace 2 racks of ribs on each baking sheet, meat-side up. Brush with any remaining marinade left behind in the roasting pan. Cover with more foil. Bake for 2 hours.\nFor the Carolina moppin' sauce: Meanwhile, put the mustard, brown sugar, vinegar, granulated sugar, garlic powder, onion powder, smoked paprika and tomato sauce in a large saucepan and whisk until completely combined. Season lightly with salt and pepper. Place over medium-high heat and bring to a boil. Reduce to medium-low and simmer until thickened, about 1 hour.\nUncover the ribs and drain off the fat, reserving for another use (see Cook's Note). Mop or brush the sauce on both sides, returning the ribs to meat-side up. Raise the oven to 300 degrees F and bake the ribs, uncovered, until the meat is tender and the sauce begins to caramelize, about 1 more hour.\nMop the ribs again on both sides. Raise the oven to 375 degrees F and bake the ribs, uncovered and adding more sauce as it absorbs, until the meat gets brown and caramelized, about 1 hour more. Cut the ribs into individual pieces. Use the remaining sauce for serving, or keep in the refrigerator for later use.\n", + "wine_type": "[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" + }, + { + "recipe": "Roasted Vegetable Soup\n3 to 4 cups chicken stock, preferably homemade\n1 quart Roasted Winter Vegetables, recipe follows\nKosher salt and freshly ground black pepper\nFor serving:\nBrioche Croutons, recipe follows\nGood olive oil\n1 pound carrots, peeled\n1 pound parsnips, peeled\n1 large sweet potato, peeled\n1 small butternut squash (about 2 pounds), peeled and seeded\n3 tablespoons good olive oil\n1 1/2 teaspoons kosher salt\n1/2 teaspoon freshly ground black pepper\n2 tablespoons chopped fresh flat-leaf parsley\n6 ounces brioche loaf or challah\n1 tablespoon good olive oil\n1/4 teaspoon kosher salt\n1/8 teaspoon freshly ground black pepper\nPreheat the oven to 350 degrees F.\nInstructions:\nIn a large saucepan, heat 3 cups of chicken stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.\nServe with Brioche Croutons and a drizzle of good olive oil.\nPreheat the oven to 425 degrees F.\nCut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.\nPlace all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.\nSprinkle with parsley, season to taste, and serve hot.\nSlice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.\nPlace the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Wax Bean Soup\n1 small onion, finely chopped\n2 tablespoons chopped parsley\n3 tablespoons butter\n1 pound fresh wax beans, washed and sliced\n2 cups vegetable juice\n4 cups water\n2 cups milk\n2 tablespoons wheat flour\n1 cup sour cream, for garnish\nChopped parsley, for garnish\nInstructions:\nIn a heavy 3 quart saucepan, saute onions and parsley in butter until onions become transparent. Add beans, season with salt and pepper, vegetables juice, and water. Cover and cook until beans are tender, about 35-40 minutes.\nIn a small saucepan, heat milk, and whisk in flour and cook for 30 seconds. Pour this into soup after beans are tender, and cook for 5 to 10 minutes, until soup is slightly thickened.\nTo serve: garnish with sour cream and parsley.\nTIP:\nNO MORE GRAY BEANS\nTo ensure a bright green bean color in your favorite recipe, try blanching the beans in briskly boiling water to which 1 generous teaspoon of salt has been added. Cook the beans in this water for 2030 seconds, until the color changes to bright green, and immediately plunge the beans in ice water to stop the cooking, and set the color. You can use the beans for crudite, or continue to cook them with a quick saute.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Chocolate Taffy\n2 cups sugar\n2/3 cup Dutch process cocoa powder\n1/2 teaspoon salt\n1 cup light corn syrup\n1/4 cup plus 1 tablespoon water\n1 teaspoon white vinegar\n1 1/2 tablespoons butter, plus additional for greasing pan and hands\nInstructions:\nIn heavy medium saucepan, combine sugar, cocoa powder, and salt. Stir until thoroughly combined. Add corn syrup, water, and vinegar to pan and place over medium heat. Stir until sugar and cocoa dissolve, raise heat to high and bring to a boil. Turn heat down to low, clip candy thermometer to side of pan and cook until mixture reaches 260 degrees F. Remove pan from heat, add the butter and stir. Butter edges of sheet pan, line with silicone baking sheet and pour on taffy. Allow to cool until you are able to handle it.\nOnce you are able to handle the taffy, don vinyl gloves, butter them, and begin to fold taffy in thirds using the silicone mat. Pick up taffy and begin to pull folding the taffy back on itself repeatedly twisting as you go. Taffy is done when it lightens in color, takes on a sheen, and becomes too hard to pull. Roll into log, cut into fourths, roll each fourth into a 1-inch wide log, and cut into 1-inch pieces. Making sure to keep pieces separated or they will stick to each other. Wrap individual pieces of candy in waxed paper. Store in airtight container 3 to 5 days.\n", + "wine_type": "[Merlot, Cabernet Sauvignon, Malbec, Petite Sirah]" + }, + { + "recipe": "Chicken Fried Steak\n3/4 cup vegetable oil\n1 1/2 pounds beef round, trimmed and cut into 4 (6-ounce) pieces (butcher can do)\n1 1/2 cups all-purpose flour, divided\nKosher salt and freshly ground black pepper\n3 eggs, beaten with 2 tablespoons water\n2 cups milk\nInstructions:\nAdd the oil to a large heavy bottomed skillet, over medium heat.\nMeanwhile, prepare the beef by pounding each piece to tenderize. Put 1 1/4 cups of the flour in a shallow dish and season well with salt and pepper, to taste. Add the egg mixture to a shallow dish and season with salt and pepper, to taste. Dredge the steaks in seasoned flour, shaking off any excess, then dip them in the egg mixture and back into the flour.\nOnce oil is hot, add the steaks and fry until golden, about 3 to 4 minutes per side. Be sure to not overcrowd the pan and do in batches, if necessary. Remove the fried steaks to a paper towel lined dish and set aside. Sprinkle the remaining 1/4 cup of flour into the cooking oil and whisk until fully incorporated. Cook over medium-high heat until just slightly darker in color, about 3 minutes. While whisking, pour the milk in a slow steady stream. Bring to a boil, then reduce the heat and simmer until thick, another 5 to 6 minutes. Taste the gravy for seasoning and adjust as necessary. Arrange the steaks on serving plates with the gravy spooned over the top. Enjoy immediately.\n", + "wine_type": "[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" + }, + { + "recipe": "Grilled Portobello Mushrooms -Italian Style\n4 large Portobello mushrooms, stemmed and cleaned\n2 tablespoons fresh lemon juice\nI tablespoon Balsamic vinegar\n2 large garlic cloves, crushed and minced to a paste\nSalt and freshly ground black pepper\n1 cup extra-virgin olive oil\n1 tablespoon minced fresh herbs, such as thyme leaves, chives. tarragon or basil, or a combination\nInstructions:\nArrange mushrooms in a shallow glass dish. In a bowl whisk together lemon juice, vinegar, garlic and salt and pepper to taste. Add the oil, a little at a time, whisking until combined well. Stir in the herbs. Pour dressing over mushrooms, turning to coat, and marinate for 15 minutes. Heat grill pan until hot. Add mushrooms and grill for 3 minutes on each side, basting with marinade, or until just firm.\nRecommended Wine: 1994 Coturri Albarello, Sonoma\n", + "wine_type": "[Barolo, Barbaresco, Chianti Classico, Rioja]" + }, + { + "recipe": "Coconut Flan\n1 cup sugar\n1/2 cup water\n2 cups milk\n2 cups heavy cream\n1 cup shredded coconut\n1 cinnamon stick\n1 cup sweetened coconut milk\n10 egg yolks\nInstructions:\nPreheat oven to 350 degrees.\nCombine the sugar and water in a heavy saucepan over low heat and cook until the sugar has caramelized to a rich golden brown. Pour the caramel into heat proof flan or pudding cups. Set aside to cool.\nCombine milk, heavy cream, coconut and cinnamon stick in a saucepan and simmer gently for 30 minutes. Remove the cinnamon stick and cool for 15 minutes. Stir in the coconut milk. Beat the egg yolks in a bowl, temper the eggs by whisking in 1/2 cup of hot milk, then whisk in the remainder of the milk mixture. Pour the coconut mixture into a large heat proof measuring cup.\nPut the flan dishes into a baking pan. Place the baking pan on the middle rack of the oven and fill the flan dishes with the coconut mixture. Pour warm water into the baking pan to create a water bath. Do not get water into the flans. Bake the flan for 45 to 50 minutes. Cool completely and refrigerate for 6 to 8 hours or overnight. To serve run a sharp knife around the outside of the flan dish to loosen. Invert the dish on a plate and pop out flan. Garnish with toasted coconut, grated lemon zest and fresh blackberries.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" + }, + { + "recipe": "Croquetas de Jamon: Ham Croquettes\n3 pounds cooking ham, large dice\n1 white onion, large dice\n2 red peppers, large dice\n2 cloves garlic, sliced\n2 tablespoons tomato paste\n1/4 bunch parsley, chopped\n1/2 teaspoon fresh grated nutmeg\n1/2 cup heavy cream\n1/2 cup flour, plus 1/2 cup\nSalt and freshly ground black pepper\n2 large eggs lightly beaten\n2 cups cracker meal\nCanola oil, for frying\nInstructions:\nIn large saute pan, saute ham, onions, peppers, and garlic. Add tomato paste and caramelize. Add parsley, nutmeg, and heavy cream. Sprinkle with 1/2 the flour.\nSeason, cool, and grind in meat grinder. Shape into finger sized sticks or patties. Bread using remaining flour, egg, and cracker meal.\nHeat a saute pan filled 1-inch with canola oil to 375 degrees F. Fry the croquettes until golden brown.\n", + "wine_type": "[Rioja, Tempranillo, Garnacha, Pinot Grigio]" + }, + { + "recipe": "Shot Glass Apps: Gazpacho\n1 teaspoon granulated sugar\n1 teaspoon dried tarragon\n2 green onions, chopped\n1 cucumber, chopped\n1 clove garlic, minced\n1 onion, minced\n1 green bell pepper, minced\nSalt and freshly ground black pepper\n4 cups tomato juice\n2 cups chopped tomatoes\n1/4 cup chopped fresh parsley\n3 tablespoons fresh lemon juice\n2 tablespoons red wine vinegar\n1 teaspoon dried basil\nInstructions:\nIn a blender or food processor, combine the tomato juice, tomatoes, parsley, lemon juice, red wine vinegar, basil, sugar, tarragon, green onions, cucumbers, garlic, onions and bell peppers and blend until well combined but still slightly chunky. Add salt and pepper to taste. Refrigerate for at least 2 hours before serving. \nSpoon the gazpacho into shot glasses and serve.\n", + "wine_type": "[Rioja, Tempranillo, Garnacha, Pinot Grigio]" + }, + { + "recipe": "Spanish Tortilla\n2 1/2 cups sliced Yukon gold potatoes\n1 tablespoon kosher salt, plus 1 teaspoon\n1 tablespoon olive oil\n1 cup red onion, sliced 1/8-inch\n1 cup chopped chorizo sausage\n8 eggs\n1 teaspoon chopped fresh thyme leaves\n1/2 teaspoon cracked black pepper\n2 tablespoons vegetable oil\nPicante Tomato Sauce, recipe follows\n1/4 cup white wine vinegar\n2 tablespoons brown sugar\n2 teaspoons kosher salt\n1 tablespoon minced ginger\n1 tablespoon minced garlic\n1 teaspoon yellow mustard seeds\n1 teaspoon freshly ground black pepper\n1 teaspoon ground cumin\n1 teaspoon cayenne pepper\n1/2 teaspoon curry paste\nPinch saffron\n1/4 cup olive oil\n4 cups chopped Roma tomatoes\n1 1/2 cups tomato juice, fresh or bottled\nInstructions:\nPreheat the oven to 350 degrees F.\nIn a medium sized pot place potatoes and 1 tablespoon salt and cover with cold water. Boil for 1 minute, remove from the heat and let stand for 5 minutes before draining, this cooks the potatoes gently without breaking.\nIn a large skillet over medium heat, heat the olive oil and saute the red onions and chorizo sausage until the onions are tender and lighty colored.\nWhisk together the eggs, fresh thyme, remaining 1 teaspoon salt, and pepper. Toss the egg mixture with the potatoes, onions, and chorizo.\nIn a 10-inch oven proof skillet heat the vegetable oil over high heat until it just begins to smoke. Pour the egg mixture into the skillet and gently shake to evenly distribute the filling. Bake for 25 to 30 minutes or until the eggs have set. Invert the tortilla onto a plate and cut into thick wedges to serve. Serve with the Picante Tomato Sauce.\nCombine the white wine vinegar, brown sugar, and kosher salt in a stainless steel pot. Boil for 2 minutes and then remove from the heat.\nIn a small bowl combine the ginger, garlic, yellow mustard seeds, pepper, ground cumin, cayenne, curry paste, and saffron. In a medium pot heat the olive oil just until it begins to smoke. Add the spices to the pot, carefully, as the oil may spit. Simmer for 2 minutes. Stir in the vinegar mixture, tomatoes, and tomato juice. Simmer for 20 minutes.\n", + "wine_type": "[Rioja, Tempranillo, Garnacha, Pinot Noir]\n\n" + }, + { + "recipe": "Caramelized Banana Split\n2 ripe bananas\n1/4 cup coarse or granulated sugar\n2 flavors ice cream\n1/2 cup store bought chocolate sauce\n1/2 cup store bought marshmallow sauce\n1/4 cup pineapple sauce, store bought\n1/4 cup chopped peanuts\n4 mint sprigs, for garnish, optional\nInstructions:\nCut bananas in half lengthwise and then in half again crosswise. Pour sugar onto a small plate. Dip the cut sides of the bananas in the sugar, and caramelize under the broiler or with a blowtorch.\nPlace a scoop of each flavor of ice cream in a martini glass. Place 2 pieces of caramelized bananas at the back of the glass like rabbit ears. Drizzle with chocolate sauce, then spoonfuls of marshmallow sauce and pineapple sauce, then sprinkle with chopped nuts. Garnish with a big sprig of mint.\n", + "wine_type": "[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" + }, + { + "recipe": "Rosemary-Mustard Pork With Peaches\n2 1-pound pork tenderloins, trimmed\nKosher salt and freshly ground pepper\nVegetable oil, for the grill\n3 firm-ripe peaches, halved, pitted and cut into wedges\n1/2 cup dry white wine\n1/3 cup packed light brown sugar\n1 lemon\n2 teaspoons whole-grain mustard\n1/4 teaspoon chopped fresh rosemary, plus 1 or 2 small sprigs\nInstructions:\nPreheat a grill to high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning, until marked, about 10 minutes.\nMeanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a saucepan. Remove strips of zest from the lemon with a vegetable peeler and add to the pan; squeeze in the lemon juice. Cover and cook over medium-high heat until the peaches are just tender, 5 to 7 minutes. Transfer to a bowl with a slotted spoon.\nAdd the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes. Transfer to a cutting board.\nMeanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes. Remove from the heat and season with salt. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches.\nPer serving: Calories 376; Fat 8 g (Saturated 3 g); Cholesterol 147 mg; Sodium 181 mg; Carbohydrate 26 g; Fiber 1 g; Protein 49 g\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]\n\n" + }, + { + "recipe": "Quinoa with Vegetables and Nuts\n2 cups raw quinoa, organic if possible\n3 tablespoons olive oil\n1 medium carrot, peeled and finely diced\n6 scallions, thinly sliced\n1 red bell pepper, seeded and finely diced\n1 teaspoon coarse salt\n1/2 teaspoon freshly ground black pepper\n1/2 cup fresh or frozen peas\n1/2 cup chopped pistachio nuts\n12 bunch chopped fresh thyme\nInstructions:\nPour quinoa into a bowl of cold water and wash it, rubbing it between your hands. Drain and repeat until the water is clear. Bring 3 quarts of salted water to a boil in a large saucepan. Add the quinoa, stir once and return to a boil. Cook, uncovered, over moderate heat 10 minutes. Pour through a strainer and drain well. Transfer to a large bowl.\nMeanwhile, heat the olive oil in a large saucepan over moderate heat. Add the carrot and saute for 1 minute. Stir in the scallions and cook for another minute. Add the bell pepper, salt and pepper and saute for about 2 minutes. Add the peas and stir to combine. Add the quinoa, chopped nuts and thyme and stir again to combine. Serve immediately.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rosé]" + }, + { + "recipe": "GYOB Griddle Burger with DijOli\n2 pounds English-cut short ribs, boned and meat cut into 1-inch chunks\nKosher salt and freshly ground black pepper\n12 slices white American cheese \nUnsalted butter, at room temperature, for buttering the buns\n6 fresh pretzel buns, split\nSliced pickled jalapenos, for topping\nDijOli, recipe follows\n1/2 cup mayonnaise\n1/2 cup Dijon mustard\n2 tablespoons stone-ground mustard \n1 tablespoon honey \n1/2 clove garlic, grated on a rasp grater\nKosher salt and freshly ground black pepper\nInstructions:\nPut the beef chunks on a baking sheet in a single layer, leaving 1/2 inch of space around each chunk. Freeze the meat until very firm and starting to harden around the edges but still pliable, 15 to 25 minutes.\nPlace half of the meat in a food processor and pulse, stopping and redistributing the meat around the bowl as necessary to ensure even grinding, until coarsely ground, 10 to 15 one-second pulses. Transfer the meat back to the baking sheet, overturning the bowl and without directly touching the meat. Repeat the grinding process with the remaining meat. Spread the ground meat over the baking sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.\nHeat a cast-iron skillet or large heavy griddle pan over high heat. Divide the meat into 6 portions, then form each into a large, thin patty with your hands; focus on loosely packed meat and a larger circumference than thickness. Season with salt and pepper.\nIn 2 batches, cook the patties. Press them down once with a spatula as soon as you put them in the skillet. Do not smoosh them again. Cook until crusty brown, 4 to 5 minutes. Flip once and drape 2 pieces of cheese on top of each so it melts down the side while the other side cooks. Cook to the desired temperature.\nSet a nonstick pan over medium heat. Butter the pretzel buns and toast until golden brown, about 2 minutes.\nArrange the burgers on the pretzel buns, top with pickled jalapenos and serve with a side of DijOli.\nMix the mayonnaise, Dijon, stone-ground mustard, honey and garlic together in a small bowl. Season to taste.\n", + "wine_type": "[Chardonnay, Pinot Noir, Sauvignon Blanc, Zinfandel]" + }, + { + "recipe": "Ganache\n8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona)\n8 ounces heavy cream, scalded\nInstructions:\nCompletely melt the chocolate in a double boiler. Add the cream to a medium bowl and pour in the chocolate. Whisk the mixture very slowly creating a shiny, elastic emulsion. Use for dipping cupcakes into the ganache for a quick frosting or pipe it into candy shells to make instant chocolates!\n", + "wine_type": "[Chardonnay, Pinot Grigio, Riesling]" + }, + { + "recipe": "Samaka Harra (Syrian Spiced Fish)\n6 large garlic cloves, peeled\n1 1/2 teaspoons salt\n2 fresh red or green long chili peppers, seeded\n1 small onion, cut into pieces\n1 large ripe tomato (9 to 10 ounces), peeled and seeded\n3 tablespoons tomato paste\n1 teaspoon freshly ground cumin seeds\n1 whole red snapper (about 6 pounds), scaled, gutted and cleaned but left whole with head and tail on\n1/2 cup extra-virgin olive oil\nSalt and freshly ground black pepper, to taste\n1/4 cup chopped fresh cilantro leaves\nInstructions:\nIn a mortar, pound the garlic and salt together until mushy. Put the chili peppers and onion in a food processor and chop finely. Add the tomato and process in bursts until it is chopped. Remove to a medium-size bowl and stir in the pounded garlic, tomato paste and cumin. Preheat the oven to 350 degrees. Rinse the fish and pat dry with paper towels. Score the fish in three places on each side. Lay the fish in a baking pan and coat with the olive oil on both sides. Sprinkle with salt and pepper, cover with the chili pepper sauce. Bake the fish until the dorsal fin feels as if it will come off with a tug, about 1 hour, basting with the accumulated olive oil in the baking pan. Sprinkle with the coriander and serve.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" + }, + { + "recipe": "Hilopites: Egg Pasta with Fava Bean, Feta and Mint Stuffing\n2 cups semolina flour\n4 teaspoons salt\n2 large eggs\n1/4 cup whole milk, room temperature\n4 tablespoons olive oil\n1 cup fava bean puree, recipe follows\n1 cup feta, crumbled\n1 tablespoon parsley, finely chopped\n1/2 cup pine nuts, toasted\n2 tablespoons mint, pureed\nSalt, to taste\nPepper, to taste\nOlive oil\nKasseri, to taste\n1 cup fava beans, shelled and blanched\n2 cloves minced garlic\n3 tablespoons extra virgin olive oil\nSalt\nPepper\nWater, as necessary\nInstructions:\nIn a bowl, mix in the semolina and salt. Mix in the eggs, milk, and olive oil until a dough is formed and it pulls away from the side of the bowl. On a floured surface knead until smooth and let sit covered for 1 hour. It should not be sticky. Divide the dough into 4 balls and roll out each ball until paper-thin sheets are formed. Put on a tray that is sprinkled with semolina. Mix together in a bowl the fava bean puree, feta cheese, parsley, mint, pine nuts, salt, and pepper. Set this aside. With dough cutters cut disk about 3 inches in diameter. Place a small spoon of the stuffing in the center. Wet 1 edge of the circle with water on your finger and fold the edge over to make a half moon. Make sure that the edges are sealed tightly. In a large pot, bring salted water to a boil and drop the pasta in, when the pasta floats to the top it is ready. Pull from the water and place on a plate. Drizzle with olive oil and grate with fresh kasseri cheese.\nIn the bowl of a food processor, combine the fava beans, garlic and olive oil and puree. Season with salt and pepper. Add water as necessary to thin.\n", + "wine_type": "[Chardonnay, Vermentino, Sauvignon Blanc, Grüner Veltliner]\n\n" + }, + { + "recipe": "Spicy Tofu and Edamame Beans\n2 tablespoons groundnut oil ( peanut)\n14 ounces firm fresh bean curd (firm tofu), drained and cut into 1/2-inch thick rectangles\n3 tablespoons light soy sauce\n1 teaspoon dark soy sauce\n1 tablespoon black rice vinegar (recommended: Chinkiang) or balsamic vinegar\n1 teaspoon dried chile flakes\n1 tablespoon groundnut oil (peanut)\n1 red chile, seeded and finely chopped\nWater, as needed\n3 ounces fresh or frozen edamame beans, thawed\n1 teaspoon light soy sauce\n1 teaspoon black rice vinegar (recommended: Chinkiang) or balsamic vinegar\nHandful fresh cilantro leaves and stalks, finely chopped\nServing suggestion: serve with steamed rice\nInstructions:\nTo make the bean curd: Heat the groundnut oil in a large flat-bottomed pan over a medium heat. Add the bean curd, and cook for 2 minutes. Add the light soy sauce and cook until the sauce has reduced and the bean curd is browned on one side. Using a small palette knife or fork, lift and turn each piece, careful not to break the bean curd. Cook just to color the second side.\nAdd the dark soy sauce, and vinegar, and cook until the liquid has reduced by half. Season the dish with the dried chile flakes. Transfer the bean curd to a serving plate and set aside.\nTo make the edamame: Reheat the pan and add the groundnut oil. Stir-fry the chile for a few seconds, and then add the edamame beans. Add a sprinkle of water to help create steam, and cook for less than 1 minute. Season the edamame with the light soy sauce, and vinegar, then stir in the chopped cilantro.\nTo serve, pour the edamame beans over the bean curd and serve immediately. For a fuller meal, serve with steamed rice.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" + }, + { + "recipe": "Green Slime Popcorn\n5 cups caramel popcorn (from a 10-ounce package), such as Crunch 'n' Munch\n5 tablespoons unsalted butter, roughly chopped \nOne 10-ounce bag mini marshmallows \nYellow food coloring \nGreen food coloring \nInstructions:\nLightly crush 2 cups of caramel popcorn and mix with the uncrushed popcorn.\nAdd the butter and marshmallows to a microwave-safe bowl. Microwave on high until hot and the marshmallows are beginning to melt, 1 minute 30 seconds to 2 minutes. Stir very well until completely combined.\nAdd the food coloring to get the desired bright green color (we used 10 drops yellow and 1 drop green) and stir until evenly distributed.\nAdd the popcorn and stir very well to completely coat.\nServe immediately or place in a small slower cooker on low heat to stay warm.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" + }, + { + "recipe": "Crispy White Pizza\n1 large low -fat, high-fiber, burrito-size tortilla (with about 100 calories)\nNonstick cooking spray, as needed\n1/3 cup fat-free ricotta cheese\n1 tablespoon shredded part-skim mozzarella cheese\n1/4 cup thinly sliced onion\n1/4 teaspoon garlic powder\nSalt and freshly ground black pepper\n4 thin slices plum tomato\n4 fresh basil leaves, plus more for serving, optional\nGrated Parmesan cheese, for serving, optional\nInstructions:\nPreheat the oven to 375 degrees F.\nPut tortilla on a baking sheet sprayed with nonstick spray. Bake in the oven until slightly crispy, 3 to 5 minutes per side. Leave oven on.\nIn a small bowl, mix ricotta cheese with mozzarella cheese. Set aside.\nBring a skillet coated with nonstick spray to medium heat on the stove. Add the onion and, stirring occasionally, cook until softened and slightly browned, about 5 or 6 minutes.\nImmediately stir onion into cheese mixture. Add garlic powder, 1/8 teaspoon salt, and black pepper, and mix well.\nSpread cheese-onion mixture evenly on top of the tortilla. Top with tomato slices and basil leaves, and then sprinkle with a dash of salt, if desired.\nReturn the pizza to the oven and bake until hot, about 5 minutes. Use a pizza cutter or a sharp knife to cut into slices. Garnish with Parmesan, if using. Pizza for one!\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" + }, + { + "recipe": "Stormy Rice\n2 tablespoons vegetable oil\n2 cloves garlic, minced\n1 cup white rice, rinsed\n2 cups chicken broth\n1/4 cup slightly crushed peanuts\n2 scallions, chopped\nSalt and freshly ground black pepper\nInstructions:\nIn a medium saucepan, heat oil over medium-high heat. Add the garlic and rice and saute 4 minutes, stirring, so that the rice toasts and the garlic cooks. Add the chicken broth to the rice mixture, bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes. Remove from heat and let sit covered another 5 minutes. Stir in the peanuts, scallions, and salt and pepper, to taste. Serve with Airman Anderson's Chicken. Rice can be made 1 day ahead, then warmed and combined with other ingredients before serving.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" + }, + { + "recipe": "Shrimp Chowder\n3 tablespoons (42 g) light butter spread\n1 (40 g) small rib celery\n¼ (28 g) medium onion, peeled\n1 (50 g) small carrot, halved\nPinch of marjoram\nPinch of ground nutmeg\n1 tablespoon lemon juice\n2 cups (480 ml) chicken broth\n8 ounces (227 g) shrimp or crab, cleaned\n1 cup (240 ml) milk\nInstructions:\n1. Place butter, celery, onion, carrot, marjoram, nutmeg, lemon juice, and chicken broth into the Vitamix container in the order listed and secure lid.\n2. Select Variable 1.\n3. Turn machine on and slowly increase speed to Variable 4.\n4. Blend for 10 seconds.\n5. Pour into a 4-quart pan and simmer for 10 minutes. Add shrimp. Cook for 5 minutes or until shrimp is no longer pink. Add milk and maintain temperature. Serve immediately.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" + }, + { + "recipe": "Cranberry Vinegar\nOne 12-ounce bag fresh cranberries\n2 cups distilled white vinegar\n12 sprigs fresh thyme\nInstructions:\nRinse and pick over the cranberries, discarding any leaves and stems. With a paring knife, make an X in the skin of each cranberry.\nHeat the vinegar in a saucepan until just steaming. Using a funnel, add a quarter of the cranberries to a clear wine bottle, then add 3 sprigs of thyme. Repeat 3 more times with the remaining cranberries and thyme in 3 more bottles. Fill the bottles to the top with the vinegar and cool completely, uncovered. Cover and allow to sit in a cool, dark place for at least 2 weeks, gently shaking every few days to help the vinegar to completely infuse.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Sparkling wine]" + }, + { + "recipe": "Ice Cream Club Sandwich\n8 frozen waffles\n1 pint ice cream of your choice\n1/2 pint raspberries\n4 thin, crispy wafer cookies\nMini chocolate chips or sprinkles\nMulti-color sprinkles\nRaspberry coulis, to serve, recipe follows\nInstructions:\nToast the frozen waffles according to package directions and let them cool. Remove the ice cream from the freezer and allow it to soften a bit. Slice the raspberries in half.\nSpread some ice cream evenly over 2 waffles. Cover 1 with raspberry halves. Press a wafer cookie gently onto the other. Gently press the 2 halves together to form a club sandwich. Put it into the freezer while you make the rest.\nSpread the chocolate chips and sprinkles onto plates. Remove the sandwiches from the freezer. Press 2 edges of each sandwich into the chocolate chips and the other 2 edges into the multi-color sprinkles. Carefully cut them in half using a serrated knife, put them onto plates, and drizzle with the raspberry coulis.\n1 (10-ounce) bag frozen raspberries\n1/2 cup sugar\n1 teaspoon fresh lemon juice\nPut the frozen berries, sugar, and lemon juice into a small saucepan over medium heat. Cook, stirring often to mash the berries, until their juices are released. Press through a sieve to strain out the seeds. Cool and refrigerate. Will keep, covered, in the refrigerator for 3 days.\nYield: about 1 cup\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Rosé, Pinot Grigio]" + }, + { + "recipe": "Hurricane\n3/4 ounce white rum\n3/4 ounce dark rum\n3/4 ounce 151-proof rum\n1 1/2 ounces orange juice\n1 1/2 ounces pineapple juice\n1 1/2 ounces cranberry juice\n1/2 ounce grenadine\nLemon wedge, lime wedge and maraschino cherry, for garnish\nInstructions:\nCombine all the rum, the orange juice, pineapple juice and cranberry juice in a cocktail shaker with ice. Shake well.\nStrain the drink into a pint glass filled with ice. Slowly pour the grenadine on top. Garnish with a wedge each of lemon and lime and a maraschino cherry.\n", + "wine_type": "[Rum, Dark Rum, Grenadine]" + }, + { + "recipe": "Vegetable Frittata\n2 red peppers, diced\n2 cups diced broccoli\n2 cups diced cauliflower\n12 eggs\nSalt and freshly ground black pepper\n3 tablespoons olive oil\n2 cups diced onion\n2 1/2 cups chopped zucchini\n2 1/2 cup chopped yellow squash\nInstructions:\nPreheat the oven to 350 degrees F.\nIn a medium mixing bowl, beat the eggs with some salt and pepper. Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the onion, zucchini, squash, and peppers and cook until the vegetables are soft but not brown, about 6 or 7 minutes. Add salt and pepper, to taste, and remove the skillet from the heat. Add the broccoli and stir.\nGrease a 12-cup muffin tin and fill each cup halfway with the vegetable mixture. Pour in the beaten egg, filling each cup to the top. Sprinkle each with some of the cauliflower. Bake in the oven until it is set in the center, about 25 to 30 minutes. Serve immediately.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Tiki Cocktail Cake\nCooking spray\n1 18.25-ounce box chocolate cake mix\n4 large eggs\n1 cup buttermilk\n1/2 cup vegetable oil\n1 16-ounce tub milk chocolate frosting\n3/4 cup vanilla frosting\n1 1/2 cups sweetened shredded coconut, toasted\nDried fruit, for garnish\nInstructions:\nPreheat the oven to 350 degrees F. Spray one 6-inch cake pan and two 1-quart ovenproof bowls with cooking spray. Beat the cake mix, eggs, buttermilk and vegetable oil with a mixer.\nDivide the batter evenly among the pan and bowls; bake until a toothpick comes out clean, about 25 minutes for the pan and 35 minutes for the bowls. Cool; unmold.\nTrim all 3 cakes to make them level. Hollow out the smaller end of one of the bowl cakes, carving about 1 inch deep. (Leave a thick rim around the edge.)\nPut the uncut bowl cake, wider side up, on a cake board or plate. Spread with a layer of chocolate frosting, then position the round cake on top.\nSpread the round cake with frosting, then put the other bowl cake on top, carved part up. Freeze the cake about 1 hour (this will make it easier to frost).\nFrost the outer rim and inside of the hole with vanilla frosting (an offset spatula works best). Put the remaining vanilla frosting in a resealable plastic bag.\nSpread the remaining chocolate frosting over the outside of the cake. Press handfuls of\ntoasted coconut into the frosting, covering the cake completely.\nMicrowave the bag of vanilla frosting for 5 seconds (the bag will not melt). Snip off a corner and squeeze the frosting into the top of the cake so it looks like liquid.\nThread dried fruit onto a wooden skewer and insert it into the cake. Add a cocktail umbrella and straw.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" + }, + { + "recipe": "Framboise and Creole Cream Cheese Ice Cream Float\n2 small scoops creole cream cheese ice cream\n1/2 glass framboise lambic beer\nInstructions:\nPlace 2 small scoops creole cream cheese ice cream in a tall glass. Slowly pour the framboise lambic beer into the glass until the foam rises to the top. Serve with straws and spoons!\n", + "wine_type": "[Lambic, Gueuze]" + }, + { + "recipe": "Thai Spring Rolls\n8 ounces leeks, julienne\n8 ounces carrots, julienne\n8 ounces celery, julienne\n1/2 bulb fennel, julienne\n3 Japanese eggplants, julienne\n2 tablespoons chopped basil leaves\n1 tablespoon chopped mint leaves\n1 tablespoon chopped cilantro leaves\n2 tablespoons grated ginger pulp\n1/2 teaspoon hot chili pepper flakes\nSalt and pepper\n24 egg roll wrappers\n4 cups canola oil\nInstructions:\nCombine vegetables, blanch in salted water until done. To this mixture add basil, mint, cilantro, ginger, hot chili pepper flakes, salt and pepper. \nPlace 1 tablespoon of mixture on egg roll skin, roll like a cigar. Fry in hot oil, until brown and crispy. Serve with your favorite dipping sauce.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Fudge Brownies\nButter-flavor no-stick cooking spray\n1/4 cup (1/2 stick) unsalted butter, cut up\n1 ounce unsweetened chocolate, chopped\n1 cup minus 2 tablespoons sifted cake flour\n1/2 cup unsifted unsweetened Dutch-processed cocoa\n1/4 teaspoon baking powder\n1/4 teaspoon salt\n1/8 teaspoon ground cinnamon\nGenerous pinch of ground nutmeg\n1 1/4 cups granulated sugar\n1 large egg plus 2 large egg whites\n1 tablespoon vanilla extract\n3 tablespoons water\nInstructions:\nPosition a rack in the center of the oven and preheat the oven to 350 degrees. Lightly coat a baking pan with cooking spray.\nIn a small saucepan, combine the butter and chopped chocolate and set over very low heat until melted. Stir the mixture and set aside to cool. In a medium-sized mixing bowl, whisk together the flour, cocoa, baking powder, salt, cinnamon, and nutmeg. Measure the sugar into the large bowl of an electric mixer and beat in the cooled butter-chocolate mixture. Add the egg plus whites, vanilla, and water and beat well. Add the dry ingredients and mix on low speed just until blended. Don't overbeat. The batter will be thick. Spoon the batter into the prepared pan, smooth the top, and bake for 22 to 25 minutes; 23 minutes is usually right for me. When done, the top will look dry and a wooden pick inserted near the edge will come out with a few crumbs but the center will look slightly gooey. Cool in the pan and cut into squares.\nI have been trying for a couple of years to produce a brownie worthy of the name with less fat and less solid chocolate. My taste testers finally agree that this is it - a great brownie they would never suspect of being lower in anything. I have cut the classic 58 percent down to 31 percent calories from fat and eliminated 87 calories, 10 g fat, and 22 mg cholesterol from each brownie.\nWhen traditional proportions are disrupted, textures become moist and cakey at best or dry, insipid, and tough at worst. One rule emerges clearly: The fewer ingredients, the better the brownie. Avoid the usual low-fat stand-ins: applesauce, yogurt, corn syrup, canola oil. Use butter, but less, and replace most of the solid chocolate with rich-tasting Dutch-processed cocoa; retain at least 1 ounce of solid chocolate, however, for a more complex chocolate taste. A few tricks: Cake flour produced a more tender crumb than all-purpose, and melting the butter with the chocolate, as opposed to creaming the solid butter with the sugar, gave a fudgier crumb. A touch of baking powder seems to enhance the crunch of the top crust.\nFaced with the choice of adding high-fat chopped nuts or keeping the 1/4 cup butter, there was no contest; nuts put us over the top in fat content. However, if you feel deprived without them, sprinkle about 3 tablespoons of finely chopped walnuts on top before baking; the changes are modest: 33 percent calories from fat, plus 9 calories and 1g fat per brownie.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Noodle Salad\n1 1/2 tablespoons honey\n1 tablespoon Dijon mustard \n1 tablespoon Greek yogurt \n2 teaspoons apple cider vinegar \n3 large carrots, peeled \n1/2 teaspoon kosher salt \n1 English cucumber, peeled \n1 red pepper, seeded and julienned \n6 ounces sweet potato starch noodles, cooked according to package directions and rinsed\n1/2 cup dried cranberries \nInstructions:\nIn a large bowl, whisk together the honey, Dijon, Greek yogurt and cider vinegar. Using a spiralizer, spiralize the carrots and add to the dressing along with the salt; toss well\nUsing a peeler, make ribbons of cucumber working your way around the vegetable, and stopping when you get to the seeds. Blot the ribbons on a clean towel to remove excess water. Add the ribbons to the bowl with the carrots along with the red pepper, noodles and cranberries. Toss well to coat in the dressing and serve.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "The Saint Jamez Benedict\n2 tablespoons vegan margarine\n1 teaspoon egg replacer\n1/4 cup water\n1/2 cup soy milk\n1/4 teaspoon tumeric\n1 teaspoon hot sauce (recommend: Frank's)\n1 teaspoon kosher salt\n1 teaspoon lemon juice\n1 package firm tofu\n1/2 cup cornmeal\nSalt and freshly grounded black pepper\n1/2 all-purpose flour\nOil, for frying\n3 ounce baby spinach\n1 teaspoon minced garlic\n1 teaspoon oil\nItalian bread, for serving\nInstructions:\nIn medium saute pan, melt vegan margarine. Mix together egg replacer and water in a separate bowl and add to the pan. This will become thick as you whisk, add soy milk and remaining ingredients. Continue to whisk on high heat until fairly thick consistency. Set aside.\nFor the eggs:\nIn a small mixing bowl, mix flour, cornmeal, salt and pepper, to taste. With a medium size ice cream scoop, scoop out 2 tofu balls that resemble eggs. Coat the tofu with flour and cornmeal mix. Fry the tofu in deep fat fryer or in a pot with 2 cups of oil for 2 minutes. After frying, drain the tofu with paper towels and season with salt and pepper, if desired.\nFor the garlic spinach:\nSautee the garlic and spinach in oil in a pan. Toast the Italian bread. Then merely assemble.\nStack on a plate; Italian toast, spinach, tofu \\eggs\\, drizzle the vegan hollandaise!\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rosé]" + }, + { + "recipe": "Grilled Whole-Wheat Pita Salad with Parsley-Garlic Dressing\n3 tablespoons red wine vinegar\n1 tablespoon fresh lemon juice\n1 tablespoon Dijon mustard\n1 teaspoon honey\n2 cloves garlic, chopped\n1 small red onion, sliced\n1/4 cup tightly packed fresh flat-leaf parsley\nSalt and freshly ground black pepper\n1/2 cup extra-virgin olive oil\n4 cups mixed greens\n4 whole-wheat pita, lightly grilled on both sides\nInstructions:\nCombine vinegar, lemon juice, mustard, honey, garlic, onion, parsley, salt and pepper, to taste, and oil in a blender and blend until smooth. Pour half of the mixture into a large bowl, add the greens and lightly toss to coat. Top each pita with some of the greens and drizzle with more of the dressing before serving.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Grüner Veltliner]" + }, + { + "recipe": "Caldo de Res: Spanish Beef Soup\n2 pounds beef shank, bone-in\n1 medium-sized white onion, small dice\n1 tablespoon salt\n1 tablespoon pepper\n12 ounces beef stock (canned)\n1 can stewed tomatoes\n4 ears corn, cut into quarters\n4 baking potatoes, like russets, unpeeled, cut into quarters\n2 chayote (zucchini may be substituted), cut into large chunks\n6 carrots, lightly peeled and cut into large chunks\n1/2 cup chopped cilantro\nWater to cover\n1 head cabbage\n1 lime\n1 cup chopped onion\nCorn tortillas\nSliced jalapenos, optional\nInstructions:\nChop the beef shank into large chunks, keeping some attached to the bone, as bone marrow is an important element of the recipe. Saute the beef chunks with the chopped onions, salt and pepper. After beef is browned, add the beef stock and the stewed tomatoes. Bring the mixture to a boil and then simmer just below boiling point for about 1 hour, until the beef is \\spoon tender\\. Wash the vegetables. Cut each ear of corn and each potato into quarters. Cut equivalent chunks of carrots and chayote (if Italian zucchini is used, keep pieces bigger as they will cook faster than chayote). Add the vegetables to the soup. Chop 1/4 cup of cilantro and add it to the mixture. Add water to cover the vegetables and bring the mixture to a boil. Reduce the heat to medium and simmer for 20 minutes. Cut the head of white cabbage into half and then into thirds, leaving the stem of the cabbage in. Wedge the cabbage chunks into the mixture and simmer for 10 more minutes. Serve, making sure each bowl has chunks of all the vegetables. Garnish with a squeeze of lemon or lime. Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according to taste. Chopped jalapenos may be added for the perfect hangover cure. Serve with heated corn tortillas. \n", + "wine_type": "[Rioja, Tempranillo, Garnacha, Pinot Noir]\n\n" + }, + { + "recipe": "Pesto Chicken Pizza\n1 cup warm water\n1 (.25-ounce) package active dry yeast\n1/2 teaspoon sugar\n3 1/2 cups bread flour\nSea salt\n1 1/2 teaspoons olive oil\n6 ounces prepared pesto\n8 ounces cooked chicken breast, chopped\n1 cup shredded mozzarella cheese,\nFresh basil leaves, torn\nInstructions:\nFor the pizza dough: Place the warm water in a small bowl and stir in the yeast and sugar until dissolved. Cover the bowl with a clean towel and set aside until the liquid is foamy (about 10 minutes). \nIn a large bowl, combine 3 cups flour and 1 teaspoon salt. Make a well in the center of the flour and add the yeast mixture and oil. With a wooden spoon, beat the ingredients together to form a soft, sticky mass. \nTurn the dough onto a well-floured work surface. With floured hands, knead the dough, adding more flour, a little at a time, until smooth and elastic, 8 to 12 minutes. Form the dough into a ball. \nPlace the dough in a large bowl that has been brushed with oil. Turn the dough to coat all sides with oil. Cover with wax paper and a clean towel, and place in a warm draft free place. Let the dough rise until doubled in size, about 1 hour. \nWith a floured fist, punch down the dough. Cover again and allow the dough to rise another 40 minutes. \nThe dough is now ready to be rolled out for a pizza. \nFor the pesto pizza: Place the rack in the center of the oven. Preheat the oven to 425 degrees F. Place the rolled-out pizza dough onto a 16-inch oiled pizza pan or screen. \nPlace the pesto onto the pizza dough and spread it around the surface of the pizza. Leave about a 1/2-inch border on the outside of dough. \nSprinkle the cheese evenly over the pizza. Place the chopped chicken on top of the cheese. \nBake 25 to 30 minutes. Check it occasionally to ensure it doesn't burn. \nRemove the cooked pizza from the oven and let stand for 5 minutes (if you can wait that long). Sprinkle the basil on top of pizza, then cut and enjoy!\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" + }, + { + "recipe": "Petite Filet with Wasabi Cream\n3/4 cup sour cream\n1/2 cup mayonnaise\n2 tablespoons chopped fresh cilantro \n2 tablespoons heavy cream \n2 tablespoons prepared wasabi \n1 clove garlic, grated \nSalt and freshly ground black pepper \nSalt and freshly ground black pepper\n3 petite filet (shoulder tender) steaks\nOlive oil, for drizzling\nSalt and freshly ground black pepper\nSalt and freshly ground black pepper \nInstructions:\nFor the wasabi cream: Combine the sour cream, mayonnaise, cilantro, heavy cream, wasabi, garlic and salt and pepper to taste in a bowl. Chill for 2 hours.\nFor the petite filet: Preheat the oven to 425 degrees F.\nHeat a cast-iron skillet over medium-high heat until hot. Drizzle the steaks with olive oil and season with salt and pepper. Add the steaks to the skillet and sear quickly, about 1 minute per side. Transfer the skillet to the oven and roast for 5 minutes.\nServe with the wasabi cream.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Broiled Shrimp with Garlic Butter\n6 tablespoons unsalted butter, at room temperature\n1 teaspoon finely chopped garlic\n1 tablespoon chopped shallots\n1 tablespoon chopped fresh Italian parsley\n1/2 lemon, juiced\nFine sea salt, to taste\n24 uncooked large shrimp, shell and tail on\n1/2 cup Fish Fumet, recipe follows, or water\n2 pounds heads and bones from black bass, red snapper or halibut\nCold water\n2 tablespoons corn oil\n1 medium onion, peeled and very thinly sliced\n1/4 small fennel bulb, very thinly sliced\n1 leek, very thinly sliced\n15 white peppercorns\n1/4 teaspoon fine sea salt\n1 sprig fresh Italian parsley\n1 bay leaf\n1 cup dry white wine\n3 cups water\nInstructions:\nPreheat the broiler. Place the butter in a small bowl and stir in the garlic, shallots, parsley, lemon juice and salt. Cut the shrimp in half lengthwise, leaving them attached at the tail. Spread the shrimp open and arrange them in a shallow, oval flameproof casserole. Top the shrimp with generous dabs of the butter mixture and pour fumet or water into the dish. Broil the shrimp until they are cooked through, about 4 minutes. Arrange the shrimp in a line across 4 plates, so that the tail of each shrimp fits inside the shrimp in front of it. Whisk the liquid in the casserole dish and pour it over the shrimp. Serve immediately.\nRemove the gills and eyes from the fish or have your fish store do it. Cut the heads and bones across into 4-inch pieces. Put them in a shallow pan and cover with cold water. Let stand for 1 hour, changing the water twice. Drain. Heat the oil in a large pot over medium heat. Add the onion, fennel, leek, peppercorns, salt, parsley and bay leaf. Turn the heat to medium-low and cook until the vegetables are softened but not browned, about 4 minutes. Add the fish bones and cook, stirring from time to time, until the bones and any flesh around the bones turn from translucent to white, about 12 minutes. Add the wine and water and bring to a boil. Boil for 10 minutes, skimming off the foam as it rises to the top. Remove from the heat and let rest for 10 minutes. Strain the fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible. If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups. Store, tightly covered, in the refrigerator for up to 3 days or in the freezer for up to 2 months. \n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" + }, + { + "recipe": "Texas Sauce\n1 1/4 pounds ground beef\n1/2 onion\n3/4 teaspoon garlic salt\n1 1/2 teaspoon pepper\n1 1/2 ounce tomato paste\n8 cups water\n3 1/2 teaspoon paprika\n6 teaspoon chili powder\nInstructions:\nSimmer onions and garlic sauce for one hour. Add other ingredients. Cool then add breadcrumbs until texture desired.\n", + "wine_type": "[Cabernet Sauvignon, Malbec, Syrah/Shiraz]" + }, + { + "recipe": "Microwave Bread\n2 tablespoons unsalted butter, melted, plus more for the dish\n1 1/2 teaspoons active dry yeast \n1 1/2 teaspoons sugar \n1 1/2 teaspoons kosher salt \n2 2/3 cups all-purpose flour (see Cook's Note) \nInstructions:\nButter a 1.5-quart microwave-safe glass loaf dish and set aside.\nCombine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes. \nTransfer the dough to the prepared dish, cover and let rise until doubled in size, about 1 hour. \nMicrowave on high until the internal temperature of the bread registers 200 degrees F, about 4 minutes. Check for doneness starting at 3 minutes, as microwave power levels may vary. Let cool in the dish for 5 minutes, then turn out onto a rack and let cool completely.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Enchilada Cups\n24 small corn tortillas\nOne 14-ounce can black beans, rinsed and drained\nOne 10-ounce can red enchilada sauce\n2 cups shredded rotisserie chicken\n1/2 cup raw corn, cut off the cob, or frozen corn kernels, thawed\n1/2 cup shredded pepper jack cheese\n1/2 cup shredded Monterey Jack cheese\nFresh cilantro, chopped or in sprigs, for garnish\nThinly sliced green onions, for garnish\nSour cream, for garnish\nPico de gallo, for garnish\nGuacamole 3 Ways, for garnish, recipe follows\n3 ripe avocados\nJuice of 1 lime\n1/4 cup diced red onion\nKosher salt and freshly ground black pepper\n1/4 cup pomegranate seeds, plus extra for serving\n2 roasted jalapenos, diced\n1/2 cup crumbled feta cheese, plus extra for serving\nInstructions:\nPreheat the oven to 350 degrees F.\nMicrowave the stack of tortillas for 30 seconds, flipping halfway through. Tuck 1 tortilla into each cup of 2 standard 12-cup muffin pans, gently pleating the edges of the tortillas so that they fit snugly. Roll 24 small balls of aluminum foil and place them insides the cups; they'll help the tortillas hold their shape. Bake until the tortilla cups have hardened slightly on all sides, 10 to 12 minutes. Let cool slightly. (Leave the oven on.)\nMeanwhile, combine the black beans, enchilada sauce, chicken and corn in a large mixing bowl. Toss until the ingredients are evenly combined.\nCarefully spoon the filling into each cup until it is filled nearly to the brim. Sprinkle the cheeses on top of each tortilla cup. Bake until the cheese is melted and the filling is warmed through, about 15 minutes.\nSprinkle the top of each cup evenly with desired garnishes and serve warm.\nMash the avocados with the lime juice. Mix in the onion and season with salt and pepper. Flavor with one of the 3 following options.\nFor pomegranate guacamole, fold in the pomegranate seeds. Top with more seeds before serving.\nFor roasted jalapeno guacamole, fold in the diced roasted jalapenos.\nFor feta guacamole, fold in the feta cheese. Top with more feta before serving.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]" + }, + { + "recipe": "Irish Soda Bread\n4 cups all-purpose flour, plus more for dusting\n3 tablespoons granulated sugar\n2 teaspoons baking soda\n1 1/2 teaspoons cream of tartar\n1 1/2 teaspoons kosher salt\n1 1/2 cups buttermilk\n1/2 stick (1/4 cup) unsalted butter, melted\n1/2 cup currants\nInstructions:\nPreheat the oven to 400 degrees F.\nWhisk together the flour, sugar, baking soda, cream of tartar and salt in a large mixing bowl.\nStir in the buttermilk and 3 tablespoons of the melted butter, using a fork, then stir in the currants. Once combined, the dough should come together. Turn the dough out onto a floured surface. Knead gently for just a few turns until the dough can be shaped into a 6-inch round (do not over-knead).\nPlace the shaped dough into a cast-iron skillet or sheet tray. Cut an \\x\\ into the top of the round loaf, using a knife.\nBake until the center has cooked through (testing with a skewer), about 40 minutes. Slather with the remaining tablespoon melted butter.\n", + "wine_type": "[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" + }, + { + "recipe": "Spring Vegetable Rice Salad (Insalata di Riso)\n1 cup Arborio rice\n1/2 pound medium asparagus\n1 cup shelled English peas, from about 1 pound fresh peas\n2 pounds fresh fava beans\n2 tablespoons plus 2 teaspoons lemon juice\nSea salt, preferably gray salt, and freshly ground black pepper\n1/2 cup extra-virgin olive oil\n1/2 cup thinly sliced basil leaves\n2 tablespoons chopped flat-leaf Italian parsley\n1 tablespoon grated lemon zest\n1/2 cup small diced boiled ham\n1/4 cup freshly grated Pecorino Romano\nInstructions:\nBring a large pot of salted water to a boil. Add rice, stir, and adjust heat to maintain a simmer. Cook, stirring occasionally to prevent any grains from sticking to the pot, until the rice is just barely done, about 15 minutes. It will continue to cook as it cools. Drain the rice well and spread it out on a tray to cool quickly.\nBring another large pot of salted water to a boil. Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where it becomes tough. Repeat with the remaining spears. Discard the tough ends and cut the tender part into 1/3-inch lengths. Blanch asparagus and peas together in the boiling water for 1 minute and 30 seconds, then lift out with a strainer and transfer to a paper towel lined baking sheet to cool.\nShell the fava beans, then blanch the unpeeled beans in the same boiling water for about 3 minutes. Drain, transfer them to a paper towel lined baking sheet to cool. Peel the fava beans by pinching open the loose skin; the peeled bean should slip out easily.\nPut the lemon juice in a small bowl. Season with salt and pepper. Gradually whisk in the olive oil.\nIn a large bowl, combine the cooled rice, asparagus, peas, fava beans, basil, parsley, lemon zest, ham and cheese. Toss with your hands to blend. Pour the dressing over the salad (you may not need it all) and toss gently. Taste and adjust seasoning.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" + }, + { + "recipe": "Poppy Seed Cakes\n1 cup butter\n3/4 cup sugar\n1 egg\n1 teaspoon vanilla\n1/3 cup poppy seeds\n1/4 teaspoon salt\n2 1/4 cups flour\n1/2 teaspoon cinnamon\nInstructions:\nIn the bowl of a standing mixer, fitted with a paddle attachment, cream together the butter and sugar.\nIn a separate bowl beat the egg and vanilla until light and fluffy (I'm not convinced we need to do this step but my grandma did. Will she strike me down if I take a shortcut? Only one way to find out). Add egg mixture to the butter mixture and combine.\nIn a separate bowl stir together the dry ingredients then add to the butter mixture and combine well. Roll dough into a log 9-inches long and 1 1/2-inches wide, then wrap waxed paper, and chill 2 hours or overnight.\nPreheat oven to 350 degrees F. Cut dough into 1/4-inch slices and place on a greased cookie sheet. Bake until golden brown on the edges about 10 to 12 minutes.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]" + }, + { + "recipe": "Roasted Apple Pies with Whipped Cream\n1/2 cup heavy cream\n2 tablespoons powdered sugar\n1 (9-inch) refrigerated rolled pie crust (recommended: Pillsbury)\n2 medium Granny Smith apples, peeled\n1/4 cup granulated sugar\n1 tablespoon ground cinnamon, plus extra for dusting\nInstructions:\nSpecial equipment: a 3-inch round cookie cutter\nPlace an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with a silpat or parchment paper sprayed with vegetable cooking spray.\nUnroll the pie crust out on a work surface. Using a 3-inch round cookie cutter, cut out 8 disks of pastry. Arrange the pastry disks on the prepared baking sheet. Using the tines of a fork, prick the pastry all over. Bake until brown and crispy, 8 to 10 minutes. Remove to a wire rack to cool completely, about 10 minutes.\nSlice the bottom of the apples to create an even surface for cutting. Slice each apple into 6 (1/2-inch) slices. Cut each apple slice in half and remove any seeds or pieces of core. In a medium bowl, mix together the sugar and 1 tablespoon cinnamon. Add the apple slices and toss until coated. Shake off any excess mixture. Arrange the apple slices on the same baking sheet in a single layer. Bake until dark brown, about 12 to 15 minutes. Remove from the oven and let cool for 15 minutes.\nIn a medium bowl, using an electric hand mixer, beat the cream until thick, about 1 minute. Add the powdered sugar and continue to beat until the cream is very thick.\nTo assemble the pies: Place the pastry disks on a work surface. Divide the cooked apple slices among 4 of the disks. Dollop about 2 tablespoons of the cream on top of the apples and cover with the remaining disks.\nTransfer the apple pies to dessert plates, dust with cinnamon and serve immediately.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]\n\n" + }, + { + "recipe": "Pat's Potato Pierogis \\Elegante\\\n2 cups all-purpose flour\n1/4 teaspoon salt\n4 ounces cream cheese, room temperature\n1 egg\n1/2 teaspoon butter, softened\n1/2 cup lukewarm milk\n4 to 5 medium potatoes, peeled, boiled in water until fork tender\n2 teaspoons butter\n1 cup shredded sharp Cheddar\n1/2 teaspoon salt\n1/2 teaspoon black pepper\n1 medium onion, finely diced\n1 large onion, roughly chopped\n1 stick butter, plus extra for frying\nInstructions:\nIn a large mixing bowl, add flour, salt, cream cheese, egg, butter, and milk. With your hands mix together until dough forms a ball. Turn out on a floured board and knead until smooth. You may add a little more flour to make the dough pliable. Divide dough into fourths. Put the pieces under a damp cloth, so it won't dry out. Roll the first piece to 1/4 inch of thickness and cut with a 3-inch cookie cutter or a glass. Put pierogi rounds under damp cloth while cutting the rest.\nFilling: This may be made ahead of time! Mash hot potatoes. Saute onion in the butter and add this to the hot mashed potatoes along with the cheddar cheese, salt and pepper. You may add a little milk if too dense. The consistency should be a little thicker than mashed potatoes.\nAssembly of pierogis: For each pierogi, place 1 tablespoon of potato mixture in the center of the dough circle. Fold over to form a half circle. Seal edges by pinching together with your fingers. I then take a fork and press all along the edges. Repeat with remaining dough filling.\nCooking pierogis: Fill a large pot half full with water and bring to a boil. Drop 5 or 6 pierogis in at a time. When they float to the top, cook for 1 minute. Place in a colander to drain. They will stick to paper towels. Repeat with remaining pierogis.\nFrying pierogis: In a large frying pan saute onion in butter and remove onion to a separate bowl. Place pierogis in pan and cook for 2 mintues on each side. You may have to add more butter for frying. Remove and place in a covered casserole dish. When all pierogis are prepared, pour sauteed onion over the top. Serve with sour cream or applesauce.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]\n\n" + }, + { + "recipe": "Classic Potato Latkes\n2 medium to large yellow or Vidalia onions, quartered\n3 jumbo eggs \n4 1/2 teaspoons powdered golden consomme \n1/2 teaspoon ground white pepper \n5 pounds Yukon gold potatoes \n3/4 to 1 1/4 cups all-purpose flour, depending on wetness of the batter \nNeutral oil, for frying (I use canola) \nSour cream and chives or homemade applesauce, for serving \nInstructions:\nAdd the onions to a food processor and process with the standard blade until smooth. Add the eggs and process until light in color. Add the golden consomme and white pepper and blend on high until you have an even mush with no pieces of onion visible. Transfer the onion mush to a mixing bowl.\nPeel the potatoes and cut a third of them into quarters. Put the quartered potatoes in the food processor and blend until an even mush is achieved. Add the potato mush to the mixing bowl. \nThis is a good time to start heating your frying pan(s) on very low heat with NO OIL! \nSwitch to the food processor shredding disc and shred the remaining potatoes in batches if necessary. Before you add the shredded potatoes to the mixing bowl, take the potatoes by the handful and squeeze out as much water as possible over the sink. Add the squeezed potatoes to the mixing bowl--breaking them apart as you add them--and mix them in after every 2 to 3 handfuls. This will help evenly incorporate the mush and shreds for a consistent batter that is seasoned evenly as well. Use your strong spoon! Add 3/4 cup flour and mix; the batter is the right consistency when you don't see a lot of water collecting across the top. Add more flour a bit at a time, just enough to not have a watery mix. \nTurn the pan(s) up to medium-high or high heat (for a heavier pan). When a drop of water in the pan sizzles and pops, the pan is hot enough to add about 3/4 inch of oil. Heat the oil to between 375 and 400 degrees F. \nBefore you start a big batch, make a few \\tester latkes\\ to taste so you can adjust the seasoning. How many you make will depend on how many \\experts\\ you have hanging around waiting for a \\tester.\\ \nKnow the size of latke you want to make. I make larger ones if they are part of a meal and smaller ones if they are being served as an appetizer or being sent to school for a holiday party. Smaller ones should be about 1 tablespoon and larger ones should be about a serving spoon of batter. \nThink to yourself \\thin and crispy\\ while you spoon the batter into the pan and flatten. Don't crowd the pan. The shredded edges may touch, but that's ok. \nCook the latkes until the bottoms are golden brown, 4 to 5 minutes on the first side. You can't rush perfection--the middle has to cook. Don't make the heat so high that the outside burns but the middle is uncooked. Put on your favorite music or have someone you love keep you company! \nFlip when the bottoms are golden brown. Flipping tip: Putting a spatula under the latke using your dominant hand and a fork on top of the latke with your other hand will give you a controlled flip that won't splash you with oil. Cook on the second side until the bottoms are golden brown, another 3 to 4 minutes. \nLine a baking dish with paper towels. Place the cooked latkes on the lined baking dish on their sides (like a tray of Oreos); this will let the oil drain and keep them from getting soggy. If you have a lot of counter space, feel free to use a wire rack and then stack sideways. Foods cooked in oil are a part of the Chanukah story. \nMix the batter before each batch to keep everything well incorporated. Repeat and repeat and repeat and beware \\experts\\ looking for more \\testers.\\ If you need to add more oil to the pans, do it between batches and give it a minute to heat up. The latkes can be kept in a low oven to keep warm or the baking dish can be put in the oven at 350 degrees F to heat from room temperature. Serve with sour cream and chives or homemade applesauce. \nB'tayavon (Bon Appetit).\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" + }, + { + "recipe": "Flank Steak with Merlot Mushrooms and Pearl Onions over Toasted Polenta\nCooking spray\n2 flank steaks, about 1 pound each\nSalt\nFreshly ground black pepper\n2 teaspoons garlic powder\n2 teaspoons onion powder\n1 (11-ounce) tube prepared polenta, plain or seasoned, sliced crosswise into 1-inch thick slices\n1 tablespoon olive oil\n2 cups frozen or jarred pearl onions\n2 cups cremini mushrooms, sliced\n1 teaspoon dried thyme\n1 cup Merlot or dry red wine\nInstructions:\nHeat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steaks with salt, black pepper, garlic powder, and onion powder. Place steaks on hot pan and cook 5 minutes per side for medium meat. Let steaks rest 10 minutes before slicing crosswise into 1/4-inch thick slices.\nWhile the steaks are cooking, season both sides of polenta with salt and black pepper. Arrange slices alongside steak for the last few minutes of cooking; cooking slices 1 to 2 minutes per side, until golden brown.\nWhile the steak and polenta are cooking, heat oil in a large skillet over medium-high heat. Add pearl onions and cook 3 minutes, until golden brown stirring with a spoon. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and cook 1 minute, until fragrant. Add wine and bring to a simmer, for 5 minutes, until sauce reduces to 1/4 cup.\nServe half of the steak over toasted polenta slices with all of the onion-mushroom mixture spooned over top. Reserve remaining steak for sandwiches.\n", + "wine_type": "[Merlot, Pinot Noir, Barbera, Garnacha]\n\n" + }, + { + "recipe": "Bittersweet Chocolate Cake\n15 tablespoons unsalted butter, plus extra to grease the pan\n7 ounces bittersweet chocolate, such as Lindt, broken \n1 cup sugar \n4 extra-large eggs, lightly beaten \n1/2 teaspoon instant coffee granules, such as Nescafé \n1/2 teaspoon kosher salt \n1/4 cup all-purpose flour, plus extra for the pan \nSweetened whipped cream, vanilla ice cream, or crème fraîche, for serving \nInstructions:\nPreheat the oven to 350 degrees F. Butter and flour an 8-inch springform pan.\nPlace a large heatproof bowl over a pot of simmering water, making sure the water doesn\\u2019t touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat and set aside.\nFirst, whisk the sugar into the chocolate mixture, then whisk in the eggs, coffee, and salt, whisking until the mixture is combined and smooth. Sprinkle on the flour and fold it in with a rubber spatula until it\\u2019s incorporated.\nPour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes (see Cook's Note), until the top puffs up and cracks and the cake doesn\\u2019t wobble when you jiggle the pan. (A toothpick will not come out clean.) Remove from the oven and cool completely on a baking rack. The cake will deflate as it cools. Run a small knife around the cake and remove the sides of the pan. Cut the cake in wedges and serve warm or at room temperature with sweetened whipped cream, vanilla ice cream, or crème fraîche.\n", + "wine_type": "[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]\n\n" + }, + { + "recipe": "Lamb Chops with Garlic and Rosemary\n8 (6-ounce) loin lamb chops, fat trimmed\nKosher salt and freshly ground black pepper\n2 tablespoons vegetable oil\n2 cloves garlic, smashed\n1 cup dry red wine\n1 teaspoon minced fresh rosemary leaves\n1 cup chicken broth, low-sodium canned\n2 tablespoons unsalted butter, cut into bits\n2 teaspoons whole-grain mustard\n2 tablespoons heavy cream\nInstructions:\nHeat a large skillet over medium-high heat. Dry the lamb chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay chops in the pan and cook, turning once, until an instant-read thermometer inserted into the sides of the lamb registers 125 degrees F, about 4 minutes per side. After cooking the lamb on each side, stand it up on it's edges to brown the sides as well, about 2 minutes more. Reduce the heat if needed so the browned bits remaining in the pan don't burn. Remove chops from the skillet and set aside in a warm place.\nPour off all but 1 1/2 tablespoons fat from the skillet. Add the garlic and cook, tilting the skillet to keep the garlic submerged in the fat, and cook until golden, about 1 minute. Add the wine and rosemary, stirring up browned bits from the bottom of the pan, and simmer over high heat until syrupy, about 3 to 4 minutes. Add the chicken broth and cook until reduced by about half, another 5 to 6 minutes. Remove pan from the heat and briskly whisk in the butter. When the butter has incorporated, whisk in the mustard and heavy cream. Season with additional salt and pepper.\nServe 2 chops per person with the sauce.\n", + "wine_type": "[Syrah, Malbec, Tempranillo, Garnacha]" + }, + { + "recipe": "Mustard Pork Chops\n2 pork chops, about 1-pound total weight\n2 teaspoons infused oil\n1/2 cup hard cider\n1 tablespoon grain mustard\n1/3 cup heavy cream\nInstructions:\nI love the old French favourites, the sorts that evoke not the supercilious waiter and theatrically removed silvered dome of the big name restaurants, but rather the small town bistro, all warm wood and rough red.\nThis is possibly the easiest route to a proper, filling and yet strangely delicate dinner. The pork is cooked for just enough time to take away pinkness but ensure tenderness within, and gloriously scorched without. The mustard, cider and cream add comfort and piquancy. To soak up the gorgeous juices, and to serve as a fantastically quicktime potato substitute, I serve up gnocchi alongside. You could always add a little lemony fennel, sliced thinly, or a green salad if you're in the mood.\nCut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner.\nHeat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Remove them to a warmed plate.\nPour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so then add the mustard and stir in the cream.\nLet the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you're having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plates.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]\n\n" + }, + { + "recipe": "Blackened Chutney Halibut: \\Chutbut\\\n6 halibut fillets, cut to 1/2 to 3/4-inch thickness (1/2 pound to 1 pound per person)\nCajun Spice, recipe follows\n1 stick butter, clarified\nMango Chutney, recipe follows\n2 to 3 teaspoons cayenne pepper, to taste\n1 teaspoon dry mustard\n2 teaspoons garlic powder or granulated garlic\n2 teaspoons onion powder\n1 teaspoon celery salt\n1/2 teaspoon ground thyme\n1 teaspoon ground pink or white pepper peppercorns\n1 teaspoon ground black pepper\n1 teaspoon salt\n2 tablespoons fresh ginger, minced\n2 to 4 fresh mangoes, chopped (can substitute kiwi, peach or cantaloupe)\n1 cup dried cranberries (recommended: Craisins)\n1 small lemon, zested\n1 cup brown sugar\n1 cup cider vinegar\nDash ground cloves\n1/2 teaspoon ground coriander\n1 teaspoon ground cinnamon\nInstructions:\nHeat a cast iron skillet directly over hot coals in a barbecue until smoky hot. Alternatively, heat the skillet on the stove over high heat until very hot. Sprinkle Cajun Spice on the fish, or, for a more robust flavor, dredge the fillets in the Cajun Spice, coating both sides of fish. When the pan is hot, pour approximately 2 tablespoons of clarified butter into pan, and reduce heat to medium-high. Carefully add as many fillets as will fit in the skillet, leaving at least 1/2-inch in between each. Cook the fish for approximately 2 minutes on the first side, and then flip the fillets with a fish spatula. While flipping the fish, add another 1 to 2 tablespoons clarified butter to the pan, and sear the fish on the second side for 1 to 2 minutes, or until the fish is cooked through. Repeat with remaining fish fillets, adding more butter as needed.\nServe the halibut on a bed of white or wild rice. Pour the Mango Chutney over the fish, and serve with a green salad on the side.\nCombine all ingredients together in a bowl, stirring until well mixed. Set aside for dredging fish fillets.\nAdd all ingredients to a medium non-reactive saucepan. Simmer over low heat for 30 minutes. Set aside, and keep chutney warm until ready to serve.\n", + "wine_type": "[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" + }, + { + "recipe": "Fried Turkey Breast\nOne boneless, skin-on turkey breast (3 1/2 pounds)\nKosher salt and freshly ground black pepper \nCanola oil, for frying\nInstructions:\nOne hour before frying, place the turkey breast on a baking sheet, sprinkle liberally with salt and pepper, and let sit at room temperature.\nTo figure out how much oil you will need for frying, put the breast in a large pot and cover with water by 3 inches; the pot should be large enough that the water comes no more than halfway up the sides. Remove the breast and check the water level -- that is how much oil you will need.\nDry the pot and add the oil. Heat to 350 degrees F on a deep-frying thermometer.\nPat the breast dry with paper towels. Using heat-resistant gloves (to protect yourself from burns), SLOWLY and CAREFULLY lower it into the hot oil.\nFry until golden brown and the internal temperature reaches 160 degrees F on an instant-read thermometer, 15 to 20 minutes. Remove to a paper towel-lined baking sheet and season with a bit more salt. Let rest for 5 minutes before slicing.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Tea Bar\nMint, and Earl Grey teas\nAmaretto liqueur\nSimple syrup, recipe follows\nCandied lemon peel, recipe follows\nWhipped cream, recipe follows\n3 cups water\n1 cup fresh mint, bruised wiht the back of a spoon. \n1/2 cup water\n1 cup sugar\n2 lemons\n1 cup simple syrup, recipe above\n1 cup heavy cream, chilled\n2 tablespoons powdered sugar\n1/2 teaspoon vanilla extract\nInstructions:\nOn a large serving tray, arrange the teapots alongside the bottle of liqueur, a small pitcher of simple syrup, the bowl of whipped cream, and a plate of the candied lemon peel.\nInvite guests to sample different teas and flavor them as they desire.\nBring water to a boil. Turn off heat. Add bruised mint leaves and allow to steep. \nIn a saucepan combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator. Cook's note: For the afternoon tea, make a double batch of simple syrup. Reserve half for the tea bar and use the other half to make the candied lemon peel. \nUsing a vegetable peeler cut the yellow part of the lemon from the stem end down to the navel end, forming long 3/4 to 1-inch strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels, 2 more times, in the saucepan with fresh boiling water and rinsing under cold water. In the same pan combine the peels with 1 cup of simple syrup. Simmer over medium-low heat until the peels are soft, about 15 minutes. Using tongs, transfer the peels to parchment paper to dry slightly, about 1 hour. \nUsing an electric mixer, whip the cream in a large bowl until soft peaks form. Add the sugar and the vanilla and beat to combine. Transfer the whipped cream to a serving bowl. (The whipped cream can be made up to 2 hours ahead. Cover and refrigerate.) \n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" + }, + { + "recipe": "Banana and Strawberries Delight\n1 1/2 cups granulated sugar\n1 1/2 sticks (3/4 cup) unsalted butter, softened, plus for greasing the pans\n1 tablespoon pure vanilla extract\n3 eggs \n2 ripe bananas, mashed \n2 1/4 cups all-purpose flour, plus for flouring the pans\n1 teaspoon baking soda \n1/4 teaspoon kosher salt \n3/4 cup sour cream \nPinch kosher salt\n1 pound confectioners' sugar \n1 teaspoon pure vanilla extract \n1/2 cup pasteurized egg whites \n8 sticks (4 cups) unsalted butter, softened \n1/2 cup fresh strawberries, chopped \nInstructions:\nFor the cake: Preheat the oven to 350 degrees F. Grease and flour two 8-inch round cake pans.\nCream the granulated sugar and butter with an electric mixer until light and fluffy. Mix in the vanilla, eggs and bananas. In a separate bowl, mix the flour, baking soda and salt. Mix the flour mixture into the butter mixture, alternating with the sour cream--do not overmix. Pour the batter into the prepared cake pans and bake until a tester comes out clean, 20 to 25 minutes. Let the cakes cool before removing from the pans.\nFor the buttercream: In a stand mixer with the paddle attachment, mix the salt, confectioners' sugar, vanilla and egg whites for 5 minutes on medium-high speed. Add the butter, little by little, and mix for 10 minutes. Fold in the chopped strawberries.\nTo assemble the cake: Using a serrated knife, cut the top dome off of the cakes to make them level. Cut one of the cakes in half horizontally to form 2 layers. Repeat with the second cake for 4 layers total. Place one cake layer on a serving plate and spread buttercream on top. Stack a second layer on top and spread buttercream on top. Repeat with the remaining 2 layers. Using an offset spatula, spread buttercream on the outside of the cake. Smooth using up and down strokes, and then scrape off any excess buttercream.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Moscato]\n\n" + }, + { + "recipe": "Basil-Tuna Panzanella\n8 cups 1-inch baguette cubes, stale or toasted (about 8 1/2 ounces)\n2 pounds ripe tomatoes, cut into 1-inch pieces (about 4 cups)\n1 cup chopped fresh basil\n1 cup sliced celery\n1 cup drained and rinsed canned chickpeas\n1 cup sliced Persian or hothouse cucumbers\n1 cup drained and flaked canned tuna\n1/4 cup capers\n1/4 cup red wine vinegar\n1 teaspoon Dijon mustard\n3/4 cup olive oil\nKosher salt and freshly ground black pepper\nInstructions:\nPut the bread cubes in a large bowl and add the tomatoes, basil, celery, chickpeas, cucumbers, tuna and capers and toss to combine.\nWhisk the vinegar and Dijon mustard together in a medium bowl. Whisk in the oil.\nPour the dressing over the ingredients in the bowl and toss to combine. Season with salt and pepper and toss again. \n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Albariño]" + }, + { + "recipe": "Arctic Char in a Broth with Cabbage and Mushrooms\n1 cup chicken broth\n1 ounce butter\n1 small arctic char, 2/3 pound\n1 tablespoon olive oil\n1 tablespoon balsamic vinegar\n1 head green savoy cabbage\n2 ounces wild mushrooms\n2 pieces smoked bacon in large dice\nInstructions:\nClean the head of the cabbage by removing all the leaves and the hard stems on it. Blanch quickly in boiling water and refresh it in cold water. Clean the wild mushrooms. In a medium pot over low heat sweat the bacon and add the cabbage mix everything together until the cabbage gets very soft add the mushrooms sweat some more the add the chicken broth. Let simmer slowly until the cabbage is very soft. Add a little bit of butter and finish cooking everything. In a saute pan over high heat add oil, sear the char skin side down only. Cook the char until, medium rare .\nFinish the cabbage with a little drop of balsamic vinegar. Place the cabbage on a platter and serve the char on top .\nServe very hot.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Gris]" + }, + { + "recipe": "Anti-Dandruff Hair Oil\n6 tablespoons fresh rosemary, washed and chopped\n3 tablespoons fresh lavender, washed and chopped\n3 tablespoons fresh thyme, washed and chopped \n1 cup plus 1 tablespoon coconut oil\n20 drops peppermint essential oil\nInstructions:\nPlace the rosemary, lavender and thyme in a glass heatproof bowl. Stir in the coconut oil. Cover the bowl with a lid and place over a pan of boiling water to create a double boiler. Heat over medium-low heat for 1 hour. Let cool. When cool, stir in the peppermint essential oil. Strain and pour the hair oil into bottles. Apply 1 tablespoon to hair and massage well into the scalp. Wrap hair in a towel and leave for 30 minutes. Then wash hair a couple of times with normal shampoo to get the oil out completely. Use 3 times a week for the first 2 weeks, and once a week as a preventative measure. Avoid the eye area, and if you feel any discomfort, wash off immediately. The oil will keep for up to 1 year in a cool dark place.\n", + "wine_type": "[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albariño]" + }, + { + "recipe": "Italian Egg and Pasta Scramble\n1/2 cup orzo pasta\n10 large eggs\n1/2 teaspoon salt\n1/4 teaspoon freshly ground black pepper\n2 ounces smoked mozzarella, cut into 1/2-inch cubes\n2 tablespoons thinly sliced fresh basil leaves\n1 tablespoon butter\n4 ounces pancetta, coarsely chopped\n1/2 cup chopped onion\n8 thin asparagus stalks, trimmed, cut crosswise into 1/2-inch pieces\nInstructions:\nBring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes. Drain the orzo.\nWhisk the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside.\nMelt the butter in a large nonstick skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 2 minutes. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the orzo and stir to coat. Add the egg mixture. Using a rubber spatula, stir the mixture until the eggs are softly set, about 4 minutes.\nTransfer the egg mixture to a serving bowl and serve.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" + }, + { + "recipe": "Chocolate Pound Cake and Neapolitan Baked Alaska\n1 block carton (1/2 gallon) Neapolitan ice cream\n4 (1-inch thick) slices chocolate swirl pound cake\n3 egg whites\n1/2 teaspoon cream of tartar\n1/3 cup sugar\nInstructions:\nLine an (8 1/2 by 4 1/2 by 2 1/2-inch) metal loaf pan with 2 layers of plastic wrap, allowing 3 inches of plastic to hang over pan sides. Cut ice cream block in half crosswise, and then press the layer of pound cake slices into the bottom of the pan. Add half of ice cream and then add the remaining cake to sandwich the ice cream. Fold plastic overhang atop cake to cover. Freeze for 4 hours, or until frozen solid.\nWrap hot damp towels around pan sides to loosen cake and ice cream from pan. Fold back plastic from atop cake. Invert a baking dish or large flame-proof plate atop cake. Holding baking dish and pan together, invert cake into dish. Remove pan; keep cake covered with plastic wrap. Freeze while preparing meringue.\nPreheat oven to 450 degrees F.\nBeat egg whites in the bowl of an electric mixer until frothy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar and beat until stiff peaks form. Remove plastic from cake. Spread meringue over cake, covering cake and ice cream and completely sealing meringue to dish. Bake until meringue is lightly brown and just set, about 3 minutes. Cut into slices and serve immediately.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]\n\n" + }, + { + "recipe": "Blended Coffee Frappe\n2 cups small ice cubes\n1 cup brewed strong espresso, cooled\n1/2 cup milk \n3 tablespoons superfine sugar\n1/4 teaspoon pure vanilla extract\nWhipped cream and caramel sauce, for topping\nInstructions:\nPut the ice, espresso, milk, sugar and vanilla in a blender. Blend until thick and smooth. Pour into two tall glasses and top with whipped cream and a drizzle of caramel sauce.\n", + "wine_type": "[Bordeaux, Zinfandel, Merlot, Cabernet Sauvignon]" + }, + { + "recipe": "Fallen Chocolate Pecan Cake\n1/4 cup pecans (1-ounce)\n3 tablespoons all purpose flour\n3 ounces bittersweet or semisweet chocolate, chopped fine\n1/2 cup unsweetened Dutch Process cocoa powder\n1 cup sugar\n1/2 cup boiling water\n2 egg yolks\n1 tablespoon Bourbon\n4 egg whites, at room temperature\nScant 1/4 teaspoon cream of tartar\n2 to 3 teaspoons powdered sugar\nInstructions:\n8-inch round spring form pan, 2 1/2 inches deep\nPosition oven rack in the bottom third of the oven and preheat to 375. Spray the bottom and sides of the pan very lightly with vegetable oil spray.\nIn a clean dry food processor or blender, pulverize pecans and flour until the mixture resembles the texture of fine meal. Set aside.\nIn a large mixing bowl, combine chopped chocolate, cocoa, and 3/4 cup sugar. Add boiling water and whisk until chocolate is completely melted. Whisk in egg yolks and Bourbon. Set aside.\nCombine egg whites with cream of tartar in a medium mixing bowl. Beat on medium speed until soft peaks form. Gradually sprinkle in remaining sugar and beat on high speed until stiff but not dry. Whisk the flour and almonds into the chocolate mixture. Fold about one quarter of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites. Scrape batter into prepared pan; level the top if necessary.\nBake 30 to 35 minutes or until toothpick or wooden skewer plunged into the center comes out with a few moist crumbs clinging to it. Cool in the pan, on a wire rack. Cake will sink like a souffle and the top crust may be broken and uneven. Cooled cake may be covered and stored at room temperature or in the refrigerator one day ahead or frozen up to two months.\nTo unmold and serve: Detach the cake from the pan by sliding a small knife around the sides of the cake, pressing close to the sides of the pan. Release the spring and remove the pan sidesif the cake edges crack or break, do not eat or discard the pieces! Leave the cake on the bottom of the springform and transfer it to a serving dish. Gently replace any broken crust pieces. Sieve powdered sugar very lightly over the top to highlight the uneven surface and give the cake a rustic and appetizing appeal!\n", + "wine_type": "[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]\n\n" + }, + { + "recipe": "Ancho Chile Chocolate Brownie\n1/2 cup unsweetened chocolate\n1/2 cup semisweet chocolate\n1 cup butter\n1/2 cup sugar\n1 cup brown sugar\n4 eggs, beaten\n2 teaspoons vanilla\n1 1/2 cups flour\nPinch salt\n1/2 teaspoon baking powder\n1 cup pecans\n4 tablespoons ancho chile powder\nCajeta Sauce, recipe follows\nSifted cocoa powder\n1 quart goats milk, cows milk or a mixture of both\n1 cup sugar\n1 tablespoon light corn syrup\n1 small cinnamon stick\n1/4 teaspoon baking soda\n1 tablespoon cream sherry, rum or brandy\nInstructions:\nPreheat oven to 375 degrees. Melt chocolate and butter in double boiler, add sugar, brown sugar, eggs and vanilla. Place chocolate mixture in a mixing bowl and fold in flour, salt and baking powder. Add pecans and chile powder. Pour mixture into a deep 9 by 13 greased pan and bake in oven for 1 hour or until toothpick inserted in center comes out clean. Cut into 3-inch squares. Serve with Cajeta Sauce, cinnamon ice cream, and sifted cocoa powder.\nStir together the milk, sugar, corn syrup, and cinnamon stick in medium size heavy pot or Dutch oven. Bring to a boil. Dissolve the baking soda in 1 tablespoon water, remove the milk from the heat, and stir in the soda mixture, having a spoon ready to stir the mixture down if it bubbles up. Cook, stirring frequently, over medium heat, until the mixture thickens into a pale-gold syrup, about 25 minutes. At this point, begin stirring very frequently as the mixture thickens into a caramel-brown syrup that's the consistency of maple syrup, about 10 minutes more. Strain the cajeta sauce through a fine mesh strainer set over a large measuring cup. Let cool for a few minutes, then stir in the sherry, rum or brandy (plus a little water, if necessary, to bring it to 1 1/2 cups). Refrigerate covered. When cold, the cajeta sauce should have the consistency of thin corn syrup.\n", + "wine_type": "[Pinot Noir, Tempranillo, Barbera, Grenache Blanc]\n\n" + }, + { + "recipe": "Mexican Poutine\n2 duck confit legs\n1/4 cup duck fat\nZest of 1 orange\n1 pound Mexican chorizo, removed from casing\n2 cups heavy cream\n1/2 cup shredded white Cheddar\n1/2 cup shredded yellow Cheddar\n1 poblano chile\n2 tomatoes, chopped\n1/2 jalapeno, seeded and chopped\n1/2 white onion, chopped\n2 tablespoons chopped fresh cilantro\nKosher salt and freshly ground black pepper\nOne 32-ounce bag frozen crinkle-cut fries, cooked according to package directions\n1 cup cheese curds\n1/2 cup Cotija\n1/4 cup fresh cilantro leaves\nInstructions:\nFor the duck: Remove the duck meat from the bones and discard the bones. Add the duck fat to a medium skillet over medium-high heat and cook, stirring, until warm. Add the duck meat and orange zest and fry, stirring occasionally, until heated through and slightly crispy, about 10 minutes. Remove and set aside.\nFor the chorizo: Cook the chorizo in the same skillet until brown and crispy, about 10 minutes. Remove and set aside.\nFor the cheese sauce: Bring the heavy cream to a boil in a medium saucepan. Turn off the heat and add both cheeses. Meanwhile, char the poblano under the broiler or on the flame of a gas grill until the skin is blackened all over, about 4 minutes. Cool, then peel, dice and stir into the sauce. Set aside. \nFor the pico de gallo: Mix together the tomatoes, jalapeno, onion and cilantro in a medium bowl. Season to taste with salt and pepper.\nFor the poutine: Preheat the oven to 325 degrees F.\nLayer the cheese sauce, chorizo, fries, cheese curds, duck, more cheese sauce, pico de gallo and more fries in a heatproof serving dish. Bake until heated through, about 15 minutes. Garnish with the Cotija and cilantro and serve. \n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" + }, + { + "recipe": "Onion-and-Pepper Pork Chops\n4 thick center-cut pork chops (about 8 ounces each)\n2 tablespoons all-purpose flour\nKosher salt and freshly ground pepper\n3 tablespoons extra-virgin olive oil\n2 bell peppers (1 green, 1 red), thinly sliced\n1 large onion, thinly sliced\n4 cloves garlic (2 chopped, 2 grated)\n2 pepperoncini, chopped, plus 2 tablespoons of the brine\n1 cup low-sodium chicken broth\n4 tablespoons unsalted butter, at room temperature\n1 loaf Italian bread, split lengthwise\n2 tablespoons roughly chopped fresh parsley\nInstructions:\nDust the pork chops on both sides with the flour; season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over high heat. Add the pork chops and cook until golden brown, 4 minutes. Flip; cook until lightly golden on the other side, 2 more minutes. Remove to a plate.\nReduce the heat to medium high; heat the remaining 1 tablespoon olive oil in the skillet. Add the bell peppers, onion, chopped garlic, pepperoncini, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 10 minutes. Stir in the pepperoncini brine and chicken broth. Return the pork to the skillet. Reduce the heat to medium low; cook, flipping the pork halfway through, until cooked through and the liquid is reduced, 5 minutes.\nMeanwhile, preheat the broiler. Combine the butter, grated garlic and 1/4 teaspoon salt; spread on the bread. Transfer to a baking sheet and broil until toasted, 1 minute. Slice the bread and sprinkle with the parsley. Serve with the pork chops and vegetables.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" + }, + { + "recipe": "Mini Sausage Meatball Minestra\n3 tablespoons extra-virgin olive oil\n1 1/4 pounds bulk sweet Italian sausage\n1 onion, chopped\n3 to 4 garlic cloves, chopped\n2 large heads escarole, trimmed, washed, and chopped\nSalt and freshly ground black pepper\nFreshly grated nutmeg\n1 (15-ounce) can cannellini beans, drained\n2 quarts chicken stock\n2 cups short cut pasta, such as mini penne or ditalini\nGrated Pecorino Romano\nCrusty bread\nInstructions:\nHeat 1 tablespoon of the extra-virgin olive oil in a large skillet over medium-low heat. Roll the sausage into walnut-sized meatballs. Drop them into the skillet and brown on all sides, then remove them to a plate.\nHeat the remaining 2 tablespoons extra-virgin olive oil in a large pot over medium heat. Saute the onion and garlic for 5 minutes, then add the escarole and season with salt, pepper, and nutmeg, to taste. Cook until the escarole has wilted. Add the beans and cook until heated through. Stir in the stock and bring to a boil, then add the pasta and cook to al dente.\nReturn the meatballs back to the pot for the last 4 minutes of cooking. Adjust the seasonings and ladle into serving bowls. Heavily sprinkle each serving with cheese and serve with crusty bread for mopping.\n", + "wine_type": "[Barolo, Barbaresco, Dolcetto, Chianti]" + }, + { + "recipe": "Chicken Chasseur (Hunter-Style Chicken) with Creamy Polenta with Gruyere and Parmesan\nCanola oil\n1/2 chicken, cut into pieces (thigh, leg, 1 breast cut in half with wing attached)\nKosher salt and freshly ground black pepper\n12 to 13 cremini mushrooms, stems removed and caps cut into 1/8ths\n1 large shallot, finely diced\n2 tablespoons tomato paste\n1/2 cup dry white wine\n2 tablespoons cognac\n1 to 1 1/2 cups chicken stock\n1 to 2 tablespoons cold butter\nFinely chopped fresh tarragon\nCreamy Polenta with Gruyere and Parmesan, for serving, recipe follows\nFresh chervil sprigs, for garnish\n5 cups low-sodium chicken stock\n1 cup quick-cooking polenta \n1/4 cup heavy cream\n1/2 cup grated gruyere\n1/2 cup grated Parmesan\nKosher salt and freshly ground black pepper\nInstructions:\nHeat a few tablespoons of oil in a Dutch oven over high heat. Sprinkle the chicken pieces on both sides with salt and pepper. Place the chicken in skin-side down and cook until golden brown. Turn the chicken over and brown the other side. Remove the chicken to a baking sheet or plate and set aside.\nAdd the mushrooms, season with salt and pepper and saute until golden brown. Remove the mushrooms from the pan. Add a touch more canola oil and add the shallots and cook for 30 seconds. Add 1 tablespoon of the tomato paste and cook for 1 to 2 minutes. Add the white wine and cognac and reduce for 4 to 5 minutes. Add the stock and bring to a boil. Add the mushrooms and nestle the chicken into the sauce, skin-side up. Reduce the heat to a simmer, cover and cook until the chicken is cooked through, about 15 minutes.\nOnce the chicken is cooked, remove it from the pan and put on a plate. Taste the sauce. Add 1 more tablespoon tomato paste and whisk to combine. Add the butter to enrich the sauce. Check the seasoning. Add the tarragon and stir to combine.\nServe the sauce with the chicken and some of the Creamy Polenta with Gruyere and Parmesan. Garnish with a couple sprigs of chervil.\nAdd the stock to a medium saucepan and bring to a boil over high heat. Add the polenta in a fine stream, whisking constantly with a wire whisk. Once all the polenta has been added, reduce the heat to low and cover the pan. Stir the mixture, using a wooden spoon, every 5 minutes and continue cooking until all the liquid has been absorbed and the mixture is very creamy, 10 to 15 minutes.\nRemove from the heat and stir in the heavy cream and cheeses until combined. Taste and season with salt and pepper.\n", + "wine_type": "[Burgundy, Pinot Grigio, Barbera, Tempranillo]" + }, + { + "recipe": "Wasabi Crusted Scallops\n1 tablespoon canola oil\n1 cup minced shallot\n3 tablespoons minced fresh ginger\n1 tablespoon minced fresh garlic\n2 tablespoons sesame oil\n1 cup plum wine or dry sherry\n2 cups lobster stock, fish stock, or chicken stock\n20 ounces unsweetened coconut milk\n2 tablespoons sweet chile sauce*\n3 cups mango puree, or 5 very ripe mangos peeled and pureed\n2 limes, juiced\nKosher salt\n1/4 cup whole mustard seeds\n3 tablespoons coriander seeds\n1 tablespoon black peppercorns\n3 cups wasabi peas*\nWasabi powder\nKosher salt\n12 large sea scallops\nVegetable oil, for searing\nInstructions:\nTo make the coulis: Heat the canola oil over medium heat in a medium saucepan. Add the shallots, ginger, and garlic and cook, stirring frequently until the shallots are translucent, about 5 minutes. Add the sesame oil, plum wine, lobster stock, coconut milk, sweet chili sauce, and simmer until the flavors blend and the mixture reduces by about one-quarter, about 8 minutes. Add the mango puree and season with lime juice and salt. Simmer for another 3 to 5 minutes then strain and set aside in a warm place.\nTo make the crust: In a spice grinder or mortar, grind the mustard and coriander seeds with the peppercorns and wasabi peas. Adjust the seasoning with wasabi powder and salt.\nShortly before serving roll the scallops in the crust. Heat the oil in a large skillet over medium-high heat. Add the scallops and cook until they begin to crisp then flip. Cook the scallops until they are crisp on all sides. Spoon the scallops onto warm plates. Spoon coulis around the scallops and serve.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Gewürztraminer]\n\n" + }, + { + "recipe": "Halloween Peppermint Patties\n3 1/2 cups powdered sugar, plus extra, as needed\n1/4 cup pasteurized liquid egg white product\n1 teaspoon water, plus extra, as needed\n1/4 teaspoon pure peppermint extract\nOrange food coloring, as needed, optional\n2 (4-ounce) bars 53 percent cocoa dark chocolate, chopped into 1/2-inch pieces (recommended: Nestle Chocolatier)\n1 teaspoon vegetable oil\nInstructions:\nLine 2 baking sheets with parchment paper. Set aside.\nIn a stand mixer fitted with a paddle attachment, combine the powdered sugar, egg white product, 1 teaspoon water, peppermint extract and 1 to 2 drops of food coloring, if using. Mix on low speed until smooth. Increase the speed to high and beat until the mixture forms a stiff dough (if the mixture becomes too stiff, add extra water, 1/2 teaspoon at a time and beat until smooth). Put the mixture on a work surface dusted with powdered sugar and roll it into a log about 12-inches long and 1 1/4-inches in diameter. Slice the log into 1/4 to 1/2-inch pieces, form them into balls and flatten into discs. Arrange in single layers on the prepared baking sheets. Let the candies dry, uncovered, at room temperature for 3 hours.\nPut the chocolate and vegetable oil in a small bowl and set it over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Dip 1 half of each candy into the melted chocolate and return them to the parchment paper until the chocolate has set, about 3 hours.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]" + }, + { + "recipe": "Killer Crab Cakes and Bitter Salad with Sweet Red Pepper Dressing\n1 starchy potato, peeled and thinly sliced\n2 cloves garlic\nCoarse salt\nHandful fresh flat-lead parsley\nCouple sprigs fresh thyme, leaves finely chopped\n1/2 lemon, zested and juiced\n1/2 teaspoon crushed red pepper flakes\n2 (6-ounce) tubs fresh lump crabmeat, available at fresh seafood counter\n7 tablespoons extra-virgin olive oil, divided\n2 roasted red peppers\n1 small shallot, chopped\n2 teaspoons sugar\n2 tablespoons red wine vinegar\nBlack pepper\n1 small escarole, chopped\n1 small head radicchio, chopped\n1 endive, chopped\nInstructions:\nCook potatoes in boiling water 6 to 7 minutes until tender, drain, scatter across a large flat surface to cool and dry, 5 minutes. Smash the garlic with salt to make a paste and add to potatoes along with thyme, parsley, lemon zest and crushed red pepper flakes. Feel through the crab as you add it to the potatoes to check for shells. Mix together to combine and form into 4 (4 to 5-inch) super sized, killer crab cakes. \nHeat 3 tablespoons extra-virgin olive oil in a nonstick skillet over medium to medium- high heat. Add the cakes and cook 5 minutes on each side or until deep golden brown. \nCombine the roasted red peppers, shallot, sugar, the juice of 1/2 lemon and the red wine vinegar in a food processor. Stream in the remaining 1/4 cup extra-virgin olive oil and form a dressing. Stop the processor and season with salt and pepper, to taste. Combine the greens in a salad bowl and dress them. Adjust salt and pepper, to your taste. Serve crab cakes on a bed of salad.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Grüner Veltliner]" + }, + { + "recipe": "Pork Scallopini Salad\nJuice of 1 lemon\n2 tablespoons red wine vinegar\n1 small shallot, chopped\n3 tablespoons extra-virgin olive oil, plus more for drizzling\n1 1/2 teaspoons chopped fresh rosemary\nKosher salt and freshly ground pepper\n1 1/4 pounds pork scallopini\n1 pint grape tomatoes, halved\n5 radishes, thinly sliced\nVegetable oil, for the grill\n4 pieces lavash or pita bread\n8 ounces mixed salad greens (about 8 cups)\n2 ounces gruyere cheese, thinly sliced\nInstructions:\nWhisk the lemon juice, vinegar, shallot, olive oil, rosemary, 1/4 teaspoon salt, and pepper to taste in a large bowl. Transfer 3 tablespoons of the dressing to a medium bowl and add the pork, turning to coat; let marinate 15 minutes at room temperature. Add the tomatoes and radishes to the bowl with the remaining dressing.\nPreheat a grill or grill pan to high and brush lightly with vegetable oil. Grill the pork until marked, about 2 minutes per side; remove to a plate. Grill the bread, turning once, until warm, about 1 minute.\nAdd the salad greens to the bowl with the tomatoes and radishes; season with salt and pepper and toss. Divide the salad among plates; top with the gruyere and pork. Drizzle with olive oil and serve with the grilled bread.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]\n\n" + }, + { + "recipe": "Candy Cane Cooler\n1 tablespoon crushed candy cane or peppermint candy\n1 1/2 ounces Mint-Infused Vodka, recipe follows\n1/2 ounce B&B (Benedictine and brandy)\n1/2 ounce half-and-half\nIce\nPeppermint stick\nMint sprig for garnish\n2 cups fresh mint leaves, de-stemmed\n1 bottle quality vodka\nInstructions:\nPlace crushed candy cane bits into pint glass. Muddle the candy cane slightly, breaking up the bigger pieces. Do not over-muddle into a powder. Add vodka, brandy and half-and-half and stir. Pour into a shaker with ice. Shake lightly to chill and strain into old-fashioned glass full of ice. Add a peppermint stick and stir. Garnish with a mint sprig.\nThoroughly wash mint leaves and place in a decanter or jar. Empty vodka into container and muddle slightly to release the essential oils. Store in a cool, dark place for at least 3 days - longer if you want a stronger taste.\n", + "wine_type": "[Riesling, Gewürztraminer, Moscato, Vinho Verde]" + }, + { + "recipe": "Tomato Sauce\n2 tablespoons chopped carrots\n1 tablespoon olive oil \n1 teaspoon minced garlic\n1/3 onion, chopped\n1/2 teaspoon dried oregano \n8 ounces canned crushed tomatoes \n4 fresh basil leaves\n1/3 bay leaf \nKosher salt and freshly ground black pepper \nInstructions:\nIn a medium saucepan set over medium heat, add the carrots, olive oil, garlic and onions. Sweat until cooked through, 10 to 15 minutes. Add the oregano, tomatoes, basil and bay leaf. Simmer until the acidity diminishes, 1 hour.\nPuree the sauce or leave it chunky (if the vegetables are finely chopped and uniform in size). Season with salt and pepper, and use immediately or cool and reserve for a later use.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" + }, + { + "recipe": "The Best Buttermilk Pancakes\n3 cups all-purpose flour (see Cook's Note)\n1/3 cup sugar\n1 teaspoon baking powder\n1/2 teaspoon baking soda\n1 teaspoon kosher salt\n2 large eggs\n2 1/2 cups buttermilk\n1 teaspoon pure vanilla extract\n1 stick unsalted butter, melted and cooled, plus more for brushing\nButter and maple syrup, for serving\nInstructions:\nWhisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).\nHeat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Apple Cinnamon Blondies\n2 sticks unsalted butter, plus additional for buttering pan\n2 1/2 cups all-purpose flour\n1 1/2 teaspoons ground cinnamon\n1 teaspoon baking powder\n3/4 teaspoon salt\n3/4 cup packed dark brown sugar\n3/4 cup granulated sugar\n2 large eggs\n1 1/2 teaspoons pure vanilla extract\n2 cups peeled, small-diced apples (from 1 to 2 apples)\n1 cup chopped walnuts\nInstructions:\nPreheat the oven to 350 degrees F. Butter a 13-by-9-inch baking pan. Line with parchment paper, leaving a slight overhang. \nIn a medium bowl, whisk together the flour, cinnamon, baking powder and salt. In a large bowl, beat the sugars and butter with an electric mixer on medium until light and fluffy, about 3 minutes. Add the eggs and vanilla and beat to combine. Add the flour mixture to the butter mixture and beat to combine. Fold in the apples and walnuts. \nTransfer the batter to the prepared pan and spread it out into an even layer. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 20 to 25 minutes. Transfer the pan to a rack to cool completely. Then lift the bars out using the parchment overhang and transfer to a cutting board. Cut into 24 pieces.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]" + }, + { + "recipe": "Gluten-Free Coconut-Almond Strawberry Shortcakes\n1 teaspoon pure vanilla extract\n3 cups strawberries, rinsed, hulled and halved\n1 tablespoon fresh lemon juice\n2 tablespoons unsweetened shredded coconut, for sprinkling\n3 tablespoons coconut sugar\nWhipped coconut cream, for serving\n3/4 cup Gluten-Free Flour Blend recipe follows, plus more for rolling the biscuits\n1/3 cup almond flour\n2 tablespoons coconut flour\n2 teaspoons baking powder\n1/2 teaspoon salt\n1/4 teaspoon baking soda\n6 tablespoons (3/4 stick) unsalted butter, cut into small pieces and frozen\nOne 6-ounce container plain Greek yogurt\n1 1/2 cups (187 grams) tapioca flour\n3 cups (435 grams) white rice flour\n3/4 cup (123 grams) potato starch\n1 tablespoon (8 grams) xanthan gum\n1 1/2 teaspoons (5 grams) salt\nInstructions:\nPlace the strawberries in a medium bowl and sprinkle with the lemon juice and 1 tablespoon sugar; gently toss and let sit for about 30 minutes. \nMeanwhile, preheat the oven to 400 degrees F. In a food processor, combine the gluten-free flour blend, almond flour, coconut flour, baking powder, salt, baking soda and remaining 2 tablespoons of coconut sugar. Add the butter and pulse until coarse crumbs form. Add the yogurt and vanilla; pulse to combine. \nOn a piece of parchment paper dusted with flour blend, pat out the dough until about 3/4-inch thick; cut into 6 equal rounds. Brush the tops with water and sprinkle with shredded coconut. Transfer to a parchment-lined baking sheet and bake until golden, about 12 minutes; let cool on the baking sheet. To serve, split the biscuits in half; fill with the strawberries and their juices and whipped coconut cream.\nIn a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt. \n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rosé]\n\n" + }, + { + "recipe": "Fried Pork and Yucca Balls: Carimanolas\n1 pound lean pork shoulder, cut into large dice\n1 lime, juiced\n1 bay leaf\n1/4 cup vinegar\n1 cup water\nSalt and freshly ground black pepper\n1 1/2 pounds yucca, peeled\n1 red onion, cut into small dice\n3 scallions, thinly sliced\n2 tomatoes, cut into small dice\n1 red pepper, cut into small dice\n1 clove garlic, chopped\nCanola oil, for frying\nInstructions:\nIn a saucepot, combine diced pork, lime juice, bay leaf, vinegar, and water. Season with salt and freshly ground black pepper. Bring to a boil and simmer until the pork is tender, about 45 minutes. Strain the meat, cool, and grind in a meat grinder.\nBoil the yucca in salted water until tender. Cool and grind in the meat grinder.\nSaute onions, scallions, tomatoes, peppers, and garlic. Add the ground pork. Season. Make egg shaped balls from the yucca dough with your hands. Press a hole into them with your thumb. Fill with the pork mixture. Close the hole with additional dough. Repeat with remaining ingredients.\nFill a deep saucepot 1/2 way with canola oil, heat to 375 degrees F. Fry the carimanolas until golden brown, about 3 to 4 minutes.\n", + "wine_type": "[Rioja, Tempranillo, Garnacha, Barbera]" + }, + { + "recipe": "Tomato Consomme\n4 pounds tomatoes, roughly chopped\n1/2 cup fresh mint leaves\n2 cloves garlic, roughly chopped\n1 stalk lemongrass, roughly chopped\n2 scallions, 1 roughly chopped and 1 thinly sliced \n1/4 jalapeno pepper, seeded and roughly chopped \nSea salt\nFreshly ground black pepper\n1/2 pint grape tomatoes, halved\nInstructions:\nPlace the tomatoes, mint, garlic, lemongrass, chopped scallion and jalapeno in a blender and pulse until still chunky but releasing liquid. \nLine a fine sieve with a double layer of cheesecloth over a large container. Pour the tomato mixture into the sieve and let drain for 2 to 3 hours, or refrigerate overnight. \nSeason the strained liquid with salt and pepper. Pour into shooter glasses, garnish with the grape tomatoes and sliced scallions.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rosé]" + }, + { + "recipe": "Squid Bread Salad with Smoked Chile Vinaigrette\n1-pound medium-sized squid, tentacles included, cleaned\nExtra-virgin olive oil\nSalt and freshly ground pepper\n1 loaf day-old Italian bread, cut into 1-inch thick slices\n2 ripe beefsteak tomatoes, cut into 1/2-inch thick slices\n1/4 cup chopped fresh Italian parsley leaves\nSmoked Chile Vinaigrette, recipe follows\n1/4 cup fresh mint leaves, torn\nRed wine vinegar, for drizzling, optional\n1/3 cup red wine vinegar\n1 tablespoon Dijon mustard\n1 tablespoon pureed chipotle peppers in adobo sauce\n1 tablespoon honey\n2 cloves garlic, finely chopped\nSalt and freshly ground pepper\n3/4 cup olive oil or canola oil\n2 tablespoons finely chopped fresh mint leaves\nInstructions:\nHeat grill to high. Place the squid in a bowl, drizzle with a few tablespoons of oil, and season with salt and pepper. Grill the squid bodies and tentacles for about 2 minutes per side. Remove from the grill, let rest 5 minutes, then cut the bodies crosswise into 1/2-inch thick rings. Keep the tentacles whole.\nBrush the bread lightly with oil on both sides and season with salt and pepper. Grill for approximately 1 minute per side or until lightly charred. Remove and cut each slice into 1/2-inch dice. Brush the tomatoes with oil, season with salt and pepper, and grill until slightly charred, about 1 minute; remove and coarsely chop.\nToss the squid, bread cubes, and parsley with some of the vinaigrette in a large bowl. Let stand for 10 minutes. Arrange the tomato slices along the bottom of a serving platter. Top with the squid-bread mixture. Garnish with torn mint and drizzle with additional olive oil and red wine vinegar, if desired.\nWhisk together vinegar, mustard, chipotle puree, honey, and garlic in a medium bowl. Season, to taste, with salt and pepper. Slowly whisk in the oil until emulsified. Stir in the mint. Let sit at room temperature for 15 minutes before using.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" + }, + { + "recipe": "Wahoo (Ono) Poke\n1 pound ono, cubed\n1/2 teaspoon salt\n2 tablespoons olive oil\n2 limes, juiced\n2 Hawaiian chile pepper, minced\n1 tablespoon soy sauce\n1 teaspoon sesame oil\n1 tablespoon green onion\n1/2 cup chopped ogo\nInstructions:\nIn a mixing bowl, mix ono with salt and olive oil then add the remaining ingredients. Serve cold.\n", + "wine_type": "[Sauvignon Blanc, Pinot Grigio, Vermentino]" + }, + { + "recipe": "Prosciutto and Goat Cheese Pizza\n1 (10-ounce) fully baked, thick pizza crust\n1/2 cup marinara sauce\n1 cup shredded mozzarella cheese\n1 (3-ounce) package thinly sliced prosciutto (deli section)\n1 ounce soft fresh goat cheese, coarsely crumbled\n2 tablespoons fresh basil, chopped\nInstructions:\nPreheat oven to 425 degrees F.\nLay pizza crust on a foil-covered pizza pan or cookie sheet. Spread sauce evenly over pizza crust. Sprinkle mozzarella cheese over crust, leaving a 1-inch border around the edge. Arrange prosciutto on top of cheese. Sprinkle goat cheese over prosciutto. Bake until prosciutto is crisp and cheese is melted, about 12 minutes. Sprinkle basil over pizza. Cut pizza into 6 slices and serve.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Gavi, Vermentino]" + }, + { + "recipe": "Creamed Peas\n2 tablespoons butter\n1/2 small onion, diced\n2 cloves garlic, diced\nPinch of red pepper flakes\n1/2 cup heavy cream\n1 pound bag frozen peas, thawed\n1 tablespoon sliced fresh mint\nKosher salt and freshly ground pepper\nInstructions:\nMelt the butter in a large saute pan over medium-high heat. Once melted and foamy, add the onion, garlic, and red pepper flakes and saute until tender, about 2 to 3 minutes. Season with salt and pepper. Add the heavy cream and let thicken, stirring for just 1 minute.\nAdd the peas and the mint and cook until the peas are bright green and warmed through, another 5 minutes.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Duck Breast Over Greens\n6 cups washed and dried mesclun salad greens\n3 Asian pears, cored and peeled and cut into fine dice\nSalad dressing made of 1/2 cup hazelnut or walnut oil mixed with 2 tablespoons white Balsamic vinegar\nSalt and freshly ground black pepper\n6 skinless boneless duck breast halves\n2 tablespoons olive oil\n1/4 teaspoon each of ground cardamom, cloves, coriander and cumin\n1 cup peeled, seeded and julienned fresh tomatoes\n1 cup good flavored veal stock (store-bought) or chicken broth\nSlivered black pitted olives, for garnish\nInstructions:\nToss the mesclun with the cubed Asian pear and salad dressing; season with salt and pepper and divide it among 4 dinner plates.\nMake sure to remove fat and skin from each duck breast half. Lightly season with salt and pepper.\nHeat a non-stick skillet until hot. Add olive oil and duck breasts, skin side down. Saute for to 4 minutes on one side and 2 minutes on the other for very rare duck (or longer if you don't like it rare).\nRemove duck to a cutting board. Add spices to skillet with tomatoes and stock. Simmer for 2 to 3 minutes or until reduced. Remove from heat.\nCut the duck in thin diagonal slices and fan them over the salad in the center. Spoon the sauce over the duck and serve, garnished with olives.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Nothing to Trifle About 5-Minute Trifle\n1 package ladyfingers\n3 tablespoons Sherry or orange liqueur\n1/2 cup raspberry all fruit spread or preserves\n1 package instant vanilla pudding mix\n1 1/2 cups cold milk\n1/2 cup heavy whipping cream\n1 package, 2 ounces, slivered almonds, available on baking aisle\n1 pint fresh raspberries\nInstructions:\nLine a clear medium bowl with separated ladyfingers to cover inside of the bowl completely. Gently press fingers together at seams to set. Sprinkle fingers with sherry or orange liqueur. Spread with the fruit spread.\nIn a second bowl, combine instant vanilla pudding mix with 1 1/2 cups milk. Pudding will be stiff. Fold in heavy cream until evenly incorporated. Fill bowl with cream pudding and top with almonds and berries.\nTrifle is set enough to serve, or may be covered and chilled.\n", + "wine_type": "[Chardonnay, Moscato, Prosecco, Cava]" + }, + { + "recipe": "Chicago-Style Hot Dog with Homemade Relish\n4 natural casing all-beef franks\n4 fresh hot dog buns\n1 small white onion, finely chopped\n8 jarred sport pickled peppers (or sub pickled hot peppers)\nHomemade Bread and Butter Relish, for serving, recipe follows\nYellow mustard, for slathering\nHand Cut Fries with Celery Salt, for serving, recipe follows\n1 cup bread and butter pickles, finely diced\n1 tablespoon pickled cherry peppers, finely diced\n1 teaspoon sugar\nVegetable oil\n4 large russet potatoes, scrubbed\nCelery salt, for sprinkling\nInstructions:\nSet up a large pot with a steamer insert and steam the franks until warm, about 5 minutes. When the franks are almost done, place the buns on top of the franks to steam, 1 to 2 minutes. Place the franks in the buns and top each with some of the onions, 2 peppers, some Homemade Bread and Butter Relish and slather with mustard. To serve, top the franks with a handful of Hand Cut Fries with Celery Salt, wrap each frank in foil and let steam, 2 to 3 minutes, before eating. Eat on the towel-lined trunk of a car.\nCombine the pickles, peppers and sugar in a bowl and mix well. Serve. \nFill a 6-quart heavy pot or Dutch oven two-thirds of the way full with oil. Heat the oil over medium-high heat until a deep-fat thermometer registers 375 degrees F. \nCut the potatoes lengthwise into 1/4-inch-thick sticks. Fry the potatoes in batches, until golden brown, 8 minutes per batch. Transfer the potatoes with a slotted spoon to a paper-towel-lined baking sheet. Sprinkle with celery salt and serve immediately.\n", + "wine_type": "[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]\n\n" + }, + { + "recipe": "Crispy Chicken Strips With Salad\n2/3 cup mayonnaise\n1/3 cup fresh dill, chopped\n2 1/2 teaspoons mustard powder\n2 teaspoons fresh lemon juice\nKosher salt and freshly ground pepper\n1 1/4 cups breadcrumbs (preferably panko) \n1 cup finely grated sharp cheddar cheese\n2 large eggs\n1 cup vegetable oil\n1 1/4 pounds skinless, boneless chicken breasts, cut into wide strips\n1 5-ounce package mesclun greens\n1/2 cup cherry tomatoes, halved\nInstructions:\nMake the sauce: Mix the mayonnaise, 1 tablespoon dill, 2 teaspoons mustard powder, the lemon juice and 1 tablespoon water in a small bowl. Season with salt and pepper. Set aside. Combine the breadcrumbs, cheese, the remaining 1/2 teaspoon mustard powder, 1 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl. Beat the eggs in another shallow bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Dip the chicken strips in the beaten egg and then in the breadcrumb mixture, pressing so the coating sticks. Working in batches, add the chicken to the skillet and cook until golden brown and crisp, about 3 minutes per side, adjusting the heat as needed. Transfer to paper towels to drain. Place the greens in a large bowl and toss with the tomatoes, the remaining dill and 3 tablespoons of the dill-mayonnaise sauce. Season with salt and pepper. Divide the chicken and salad among plates and serve with the remaining sauce for dipping. \n Photograph by Antonis Achilleos\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]\n\n" + }, + { + "recipe": "Red Hot Chile-Rubbed Pork Skewers\n1/2 teaspoon ground chile de Arbol powder\n1/2 teaspoon ground ancho chile powder\n1/2 teaspoon ground cayenne\n1/2 teaspoon ground cumin\n1/3 cup freshly squeezed orange juice\n2 tablespoons water\n1 teaspoon Roasted-Garlic Puree, recipe follows\n1/2 teaspoon cane syrup or light molasses\n1/2 teaspoon ground Mexican oregano\n3 tablespoons extra virgin olive oil\n1 1/2 pounds trimmed pork tenderloin\n1 teaspoon, plus 1/2 teaspoon Angel Dust Cajun Seasoning, recipe follows\n1 teaspoon Dry Rub Jerk Seasoning, recipe follows\n1/4 teaspoon salt\n1/4 teaspoon freshly ground black pepper\n1/8 teaspoon ground chile de Arbol powder\n2 teaspoons extra virgin olive oil\n1 cup peeled garlic cloves\n1 cup extra virgin or regular olive oil\n3 tablespoons Hungarian paprika\n1 1/2 tablespoons Spanish paprika\n5 teaspoons salt\n1 1/4 teaspoons dried thyme leaves\n1 1/4 teaspoons dried oregano\n1 teaspoon ground white pepper\n1/2 teaspoon dried basil\n1/2 teaspoon cayenne pepper\n1/4 teaspoon freshly ground black pepper\n1/8 teaspoon garlic powder\n1/8 teaspoon onion powder\n2 tablespoons onion powder\n1 tablespoon ground allspice\n1 tablespoon ground thyme\n2 teaspoons ground cinnamon\n2 teaspoons ground cloves\n1 teaspoon granulated sugar\n1 teaspoon ground coriander\n1 teaspoon ground habanero chile powder\n1 teaspoon freshly ground black pepper\n1 teaspoon garlic powder\n1/2 teaspoon Hungarian paprika\n1/2 teaspoon ground nutmeg\n1/4 teaspoon salt\nInstructions:\nTo make the marinade, heat the chile de Arbol powder, ancho chile powder, cayenne, and cumin for 45 to 60 seconds in a small saute pan over medium-low heat. Transfer the spice mixture to a small bowl, and whisk in the orange juice, water, garlic puree, cane syrup, and oregano. Gradually whisk in the oil in a steady stream. \nSeason the meat with 1 teaspoon of the Cajun seasoning and the jerk seasoning. Place pork into a plastic resealable bag, add the marinade, and seal the bag. Marinate in the refrigerator for at least 8 hours and up to 24 hours. \nWhen ready to cook, heat a charcoal or gas grill. Remove the pork from the plastic bag and discard the marinade. Slice the tenderloin into 12 equal portions. Working with 1 piece at a time, place a piece of pork between 2 pieces of plastic wrap and pound out to a thickness of 1/8-inch. Complete with remaining tenderloin pieces. Combine the remaining 1/2 teaspoon Cajun seasoning with the salt, pepper, and chile de Arbol powder. Lightly brush both sides of the meat with olive oil and sprinkle with seasoning mixture. Thread each piece of pork onto a skewer (for stability, use 2 skewers for each piece of meat). Grill over medium-high heat for 6 to 7 minutes, turning occasionally. Serve immediately with Cilantro-Cucumber Tzatzki Sauce (see separate recipe).\nPreheat the oven to300 degrees. \nPlace the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown. \nStrain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator. \nCombine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about 2 months. \nCombine all ingredients in a small bowl. Store in an airtight container. The mix can be kept for up to 2 months. \n", + "wine_type": "[Syrah, Zinfandel, Tempranillo, Garnacha]" + }, + { + "recipe": "Chili Oil or Dried Mushroom Oil\n4 fresh hot chilies (unseeded) or 8 dried chilies (of single type or mix for complex flavors) or 1-oz. dried mushrooms such as porcini or shiitake\n1 cup olive oil\nInstructions:\nChop mushrooms or chilies in a food processor until fine.Place in a pot with the oil and heat until mixture begins to bubble. Let cook 10-15 seconds and remove from heat. Swirl until just warm. Strain into a bowl through 4 layers of cheesecloth. Squeeze well to extract as much oil as possible. Pour into a sterilized jar or bottle, seal tightly, refrigerate and use within one week for best flavor.\n", + "wine_type": "[Rioja, Tempranillo, Barbera, Garnacha]" + }, + { + "recipe": "Fruit and Vegetable Platter with Cilantro Crema\nKosher salt\n3/4 teaspoon chipotle chile powder\n1/2 cup Mexican crema or sour cream\n1/2 cup fresh cilantro\n1 clove garlic, chopped\n3 limes\n2 mangoes, peeled and cut into sticks \n1 small jicama, peeled and cut into sticks \n1 bunch radishes, trimmed and halved (quartered if large)\n1 large red bell pepper, cut into strips\n1 English cucumber, sliced\nInstructions:\nPulse 1/4 cup salt and the chile powder in a food processor until combined; let the powder settle before removing the lid, then transfer the chile salt to a small bowl and set aside.\nWipe out the food processor and add the crema, cilantro and garlic. Add the grated zest and juice of 1 lime and puree until smooth. Transfer to a small bowl; cover with plastic wrap and refrigerate until ready to serve.\nToss the mango and jicama sticks with the juice of 1 lime. Transfer to a platter along with the radishes, bell pepper and cucumber. Slice the remaining lime into wedges and add to the platter. Serve with the chile salt and cilantro crema.\n", + "wine_type": "[Riesling, Sauvignon Blanc, Vermentino, Garnacha]" + }, + { + "recipe": "Oven Roasted Squab with Piquillo-Black Pepper Sauce with Chickpea Polenta\n3 tablespoons olive oil\n1 large onion, coarsely chopped\n1 large carrot, peeled and coarsely chopped\n2 stalks celery, coarsely chopped\n2 cloves garlic, chopped\n1 cup red wine\n1 cup port\n6 cups chicken stock\n2 piquillo peppers, diced\n1 1/2 teaspoons coarsely cracked black pepper\nSalt\n2 tablespoons unsalted butter\n2 tablespoons olive oil\n4 squab (about 1 pound each)\nSalt and freshly ground pepper\n2 tablespoons olive oil\n1 large onion, finely chopped\n2 cloves garlic, finely chopped\n1 tablespoon cumin seeds, ground\n3 cups water\n1 tablespoon salt\n1 cup finely ground yellow cornmeal\n2 cups cooked chickpeas, drained and pureed\n2 tablespoons butter\nSalt and freshly ground pepper\n1/4 cup chopped parsley\nInstructions:\nHeat the oil in a medium saucepan over medium heat. Add the onion, carrot and celery and cook until soft. Add the garlic and cook 1 minute. Increase the heat to high. Add the red wine and port and cook until reduced by three-quarters. Add the stock and cook until reduced to 2 cups. Strain the sauce into a bowl and add the piquillo peppers and, cracked pepper and season with salt.\nPreheat oven to 450 degrees F. Heat butter and oil in a large saute pan over medium high heat. Season the squab with salt and pepper to taste and place in the pan, breast side down and cook until golden brown. Turn the squab over, place in the oven and roast for 10 to 12 minutes. Remove from the oven and let rest 5 minutes.\nHeat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the cumin and cook for 2 minutes. Increase the heat to high, add the water and 1 tablespoon of salt and bring to a boil. Whisk in the yellow cornmeal, reduce the heat to low and cook for 20 to 25 minutes, stirring with a wooden spoon occasionally until the mixture pulls away from the pan. Add the chickpea puree and cook for 5 minutes. Place the mixture into a buttered 8 by 10 baking dish and refrigerate until firm, about 2 hours. When ready to serve, heat the butter in a large skillet over medium heat. Cut the polenta into 2-inch squares or circles, season with salt and pepper and saute on both sides until golden brown. Garnish with parsley and serve with the squab and pepper sauce.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" + }, + { + "recipe": "Beer Batter Frito Misto\n2 cups all purpose flour, plus more for dusting\nKosher salt and freshly ground black pepper\n12 ounces beer, pilsner or ale\n1 egg yolk\nVegetable oil, for frying\nSage or basil leaves\n1/2 pound medium shrimp, shelled, deveined and butterflied\n1/2 pound calamari, cut into rings\n1/2 pound fresh white anchovies or sardines, cleaned and filleted\nLemon wedges, for garnish\nInstructions:\nPut flour into a bowl and season with salt and pepper. Stir in the beer, 1/2 half at a time, whisking to work out any lumps. Add the egg yolk and mix well to combine. The batter should be the consistency of heavy cream.\nIn a wok or deep fat fryer, heat a couple of inches of oil to 375 degrees F. Rinse and dry all ingredients to be fried. Fry the ingredients in the order listed. Coat ingredients with flour, shaking off the excess. Dip in batter and immediately place into hot oil. Do not overcrowd pan. Cook until golden: the herbs will cook quickly, the seafood will take a bit longer. Skim any loose pieces of batter from the oil. Drain on paper towels. Place on a large platter, season with salt and pepper, and squeeze over some lemon wedges. Serve immediately.\n", + "wine_type": "[Pinot Grigio, Sauvignon Blanc, Vermentino, Albariño]" + }, + { + "recipe": "Gorgonzola Burgers\n3 pounds ground chuck\n1 (2-ounce) bottle Cajun hot sauce, or to taste\n2 cups hickory wood chips, soaked for 30 minutes\n4 muffaletta buns, or other very large rolls, spilt\n1 pound maple bacon, cooked until crisp\nGorgonzola Cheese Sauce, recipe follows\nBarbeque Sauce, recipe follows\n2 tablespoon all-purpose flour\n2 tablespoons butter\n1 cup heavy cream\n1/2 cup chicken stock\n1/4 cup white wine\n1 cup crumbled Gorgonzola\n1 cup apple cider vinegar\n1 cup ketchup\n2 tablespoons light brown sugar\n1 tablespoon hot sauce\n1 tablespoon yellow mustard\n1 tablespoon molasses\n1 teaspoon salt\n1 teaspoon crushed red pepper flakes\nInstructions:\nMix ground chuck and Cajun hot sauce together in a large bowl. Form mixture into 4 burgers of equal size. Cover and refrigerate for 1 hour. \nPreheat charcoal grill to medium-high heat. When coals are white hot, scatter soaked chips over. When chips have ashed over, grill burgers, turning once, to desired doneness. \nMeanwhile, toast muffaletta buns on grill. Place finished burgers on buns, top with maple bacon and Gorgonzola Cheese Sauce. Spear burgers with skewers or long toothpicks and quarter each. Serve Barbecue Sauce on the side.\nIn small saucepan over medium-low heat, melt butter. Whisk in flour to make a roux. Cook until flour loses its raw smell, about 2 minutes. \nWhisk in cream, stock and wine. Simmer over low heat until smooth and thickened, about 5 minutes. Whisk in cheese, bring just to a simmer, then serve immediately.\nCombine all ingredients in a medium sauce pan, whisking until combined. Bring to a simmer and cook over low heat until slightly thickened, about 5 to 10 minutes. \n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Mango Flavored Syrup for Soft Drinks\n8 ounces mango, peeled, pitted and chopped into large dice (can use frozen mango, thawed)\n3/4 cup sugar\n1/2 teaspoon vanilla extract\nPinch salt\n2 tablespoons orange juice\nClub soda or seltzer\nInstructions:\nIn a food processor or blender, combine chopped mango, sugar, vanilla extract and pinch salt. Puree fruit mixture and add 2 tablespoons orange juice to loosen. \nStrain into small pitcher and bowl. Refrigerate until needed. \nMix mango syrup with club soda or seltzer to desired strength for flavored soft drink.\n", + "wine_type": "[Sauvignon Blanc, Moscato, Riesling, Pinot Grigio]" + }, + { + "recipe": "Beef Fajitas\n1/4 cup fresh lime juice\n1/4 cup tequila\n4 cloves garlic, peeled and smashed\n2 tablespoons roughly chopped cilantro leaves\n2 tablespoons vegetable oil\n2 teaspoons Worcestershire sauce\n1 teaspoon dried crushed Mexican oregano\n1 teaspoon red pepper flakes\n1 teaspoon ground cumin\n1 teaspoon ground coriander\n2 pounds flank steak, fat trimmed\n2 teaspoons salt\n1 teaspoon ground black pepper\n6 large flour tortillas\n1 red bell pepper, stemmed, seeded, and thinly sliced\n1 green bell pepper, stemmed, seeded, and thinly sliced\n1 yellow bell pepper, stemmed, seeded, and thinly sliced\n1 large white onion, thinly sliced\n1 tablespoon minced garlic\nLime wedges, accompaniment\nCold Mexican beer, or tequila shots\nInstructions:\nIn a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add the steak, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.\nRemove the meat from the bag and pat dry. Season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.\nPreheat the grill to high, and preheat the oven to 325 degrees F.\nWrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil.\nCook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes before slicing.\nMeanwhile, in a large skillet, heat the remaining oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the garlic, remaining teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat.\nThinly slice the steak against the grain. Divide among the warmed tortillas and top with the vegetables. Squeeze with lime juice and serve immediately with cold beer or tequila shots.\n", + "wine_type": "[Syrah, Tempranillo, Garnacha, Zinfandel]" + }, + { + "recipe": "Roasted Cod with Cashew Coconut Lime Topping\n3/4 cup roasted salted cashews, finely chopped\n3/4 cup unsweetened flaked coconut \n2 teaspoons olive oil \n1/2 teaspoon curry powder \n1/4 teaspoon kosher salt \n2 teaspoons finely grated lime zest \n3 tablespoons chopped fresh cilantro \nOlive oil, for the pan\n2 pounds skinless cod fillet, cut into 4 evenly-sized pieces \nKosher salt and freshly ground black pepper \n1 teaspoon ground coriander \n1/2 teaspoon curry powder \nLime wedges, for serving \nInstructions:\nFor the topping: Preheat the oven to 350 degrees F and line a baking pan with parchment paper.\nToss the cashews and coconut with the oil, curry powder and salt in the baking pan. Bake, stirring once or twice, until the coconut is golden brown, about 5 minutes (be careful, it can burn quickly towards the end). Stir in the lime zest and cool completely. Transfer to a bowl and stir in the cilantro.\nFor the fish: Increase the oven temperature to 425 degrees F and line a baking pan with parchment paper.\nDrizzle the parchment with olive oil and place the fish on top. Sprinkle all over with salt and pepper, turning the fillets to coat them with the oil. Sprinkle the top of the fish with the coriander and curry powder, then roast until the cod is just cooked through and flakes apart easily, 12 to 15 minutes.\nServe the fish with the cashew coconut topping and lime wedges on the side.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]\n\n" + }, + { + "recipe": "Shrimp in Mayonnaise\n1 egg yolk, at room temperature\nPinch salt\n2 teaspoons grainy Dijon mustard\nAbout 1 cup/250 ml grapeseed, vegetable, canola, or peanut oil\nLemon juice, to taste\nPinch white pepper\n1 tablespoon olive oil, for frying\n24 shrimp, peeled, but with tail intact\nInstructions:\nWhisk together the egg yolk, salt, mustard, and vinegar in a roomy bowl. To add the oil, start whisking the yolk mixture and let the oil fall from the spout, drop by drop, until you have achieved a thick, velvety mayonnaise. Taste it. Add lemon juice, salt, and pepper until the balance is to your liking.\nHeat the olive oil in a saute pan. Fry the shrimp until just cooked through and still juicy. Arrange the shrimp on a platter with the mayonnaise in a dish alongside, for dipping.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Fresh Vanilla Bean Whipped Cream\n1 cup heavy cream\n1/2 vanilla bean, split and seeds scraped \n1 1/2 teaspoons confectioners' sugar \nInstructions:\nPlace a large mixing bowl over another large mixing bowl filled with ice. Add the heavy cream and vanilla bean seeds to the bowl on top. Sift the sugar over the mixture. With a balloon whisk, beat the mixture vigorously until the cream reaches soft peaks. Stop immediately. Refrigerate until ready to use.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" + }, + { + "recipe": "Parmesan Kale Chips\n2 bunches kale, washed and dried well (preferably using a salad spinner)\n3 tablespoons grapeseed oil \n1 teaspoons kosher salt \n1/4 cup finely-grated Parmesan cheese\nInstructions:\nPreheat the oven to 325 degrees F. Adjust one oven rack to the upper-middle position and the other oven rack to the lower-middle position.\nRemove and discard the ribs from the kale, then slice each leaf in half. In a large bowl, toss the kale with the oil and salt until evenly coated.\nDivide the kale among 2 baking sheets, making sure they are in a single layer and not overlapping. Sprinkle the Parmesan cheese over the kale. Set the baking sheets on the oven racks and bake, switching the baking sheets from bottom to top and top to bottom midway through baking, until the kale shrinks in size, about 20 minutes (it may not be completely crispy at this point, but as it cools it will crisp up).\nAllow the kale chips to cool completely and crisp up before serving.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Albariño]" + }, + { + "recipe": "Chocolate-Hazelnut Tart\n1/2 cup blanched hazelnuts\n1 cup all-purpose flour, plus more for dusting\n2 tablespoons sugar\n1/ 4 teaspoon salt\n6 tablespoons cold unsalted butter, cut into small pieces\n1 large egg, beaten\n1/2 teaspoon vanilla extract\n2 tablespoons cornstarch\n2 cups heavy cream\n3/4 cup chocolate-hazelnut spread\n1/2 teaspoon vanilla extract\n1/8 teaspoon salt\nInstructions:\nMake the crust: Toast the hazelnuts in a skillet over medium heat until golden, about 8 minutes. Let cool. Transfer 1/3 cup nuts to a food processor. Add the flour, sugar and salt; pulse until the nuts are finely ground. Add the butter and pulse until the mixture looks like coarse meal. Drizzle in the egg and vanilla; pulse until the dough starts to come together.\nTurn the dough out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour. Coarsely chop the remaining hazelnuts and reserve.\nRoll out the dough on a lightly floured surface into a 12-inch round. Press into the bottom and sides of a 9-inch tart pan with a removable bottom, then trim the excess dough. Prick the bottom all over with a fork. Refrigerate until firm, about 30 minutes.\nPreheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and weights and continue baking until golden brown all over, 15 to 20 minutes. Cool completely on a rack.\nMeanwhile, make the filling: Whisk the cornstarch into 1/4 cup cream in a bowl. Combine the remaining 1 3/4 cups cream, the chocolate-hazelnut spread, vanilla and salt in a small saucepan. Whisk in the cornstarch mixture and bring to a boil over medium heat, stirring and scraping the sides of the pan with a rubber spatula. Once the mixture starts to boil, stir constantly until thickened, about 2 minutes. Pour into the crust and swirl the top. Refrigerate until set, about 1 hour. Top with the reserved hazelnuts.\n", + "wine_type": "[Pinot Noir, Barolo, Tempranillo, Garnacha]\n\n" + }, + { + "recipe": "Grilled Hanger Steak with Smoked Veggies, Barbecue Sauce and Southwest Chimichurri\n3 cups red wine\n1/4 cup liquid smoke, plus more for brushing\n1/4 cup fig balsamic vinegar\n1 hanger or flank steak (about 2 pounds) \nSalt and freshly ground black pepper\n1/2 cup ketchup\n3 tablespoons Worcestershire sauce\n2 tablespoons agave syrup\n1 teaspoon adobo sauce\n1 chipotle chile in adobo, minced\n1/4 cup equal parts chopped capers and cornichons\n1/4 cup chopped fresh cilantro\n1/4 cup chopped fresh parsley\n1 jalapeno, diced\nExtra-virgin olive oil\nSalt and freshly ground black pepper\nSalt and freshly ground black pepper \n1 green bell pepper, sliced\n1 red bell pepper, sliced\n1 yellow bell pepper, sliced\n1/4 cup liquid smoke \nInstructions:\nFor the steak marinade: In a baking dish, whisk together the wine, liquid smoke and vinegar. Sprinkle the steak with salt and pepper and place in the marinade. Marinate for 15 minutes. \nFor the barbecue sauce: Combine the ketchup, Worcestershire sauce, agave, adobo sauce and chipotle chile in a saucepan and reduce until thick and spreadable.\nFor the Southwest chimichurri: Combine the capers, cornichons, cilantro, parsley and jalapeno in a food processor and pulse until the sauce is chunky. With the motor running, slowly pour in oil until the sauce is well combined and a little bit smooth; it should not be a pureed paste. Taste and season with salt and pepper.\nFor the smoked veggies and steak: Preheat a grill pan over medium-high heat. Remove the steak from the marinade and grill to desired temperature. Brush with a little liquid smoke for a grilled flavor and brush with the barbecue sauce. Reserve. \nGrill the bell peppers on a grill pan. \nWrap the wood chips in a foil pouch. Place the bell peppers and wood chips in a stockpot with the liquid smoke and 1 tablespoon water and steam for a few minutes to infuse flavor. \nServe the steak topped with the Southwest chimichurri and with the grilled peppers and remaining barbecue sauce on the side.\n", + "wine_type": "[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" + }, + { + "recipe": "Stuffed Pork Chops\n1/2 cup kosher salt\n3 tablespoons sugar\n1 tablespoons light brown sugar\n2 quarts water\n4 (2-inch thick) pork chops, bone-in rib loin chops, split to bone\n2 slices bacon, chopped\n2 stalks celery, minced\n1 small onion, minced\n2 cloves garlic, minced\n1 tablespoon freshly chopped rosemary leaves\n1 tablespoon freshly chopped sage leaves\n2 tablespoons freshly chopped parsley leaves\n2 1/2 cups crumbled cornbread\n1/4 cup dried cranberries\n1/2 cup chicken broth\nSalt and freshly ground black pepper\nInstructions:\nWhisk salt and sugars in 2-quarts of cold water. Add pork chops and cover. Refrigerate for 1 hour. Remove the pork chops from the brine and dry well.\nIn a large heavy bottomed saute pan, begin to fry bacon. Add celery, onion and garlic to pan and allow to saute with the crispy bacon. Add rosemary, sage and parsley after bacon has cooked for 8 to 10 minutes. Saute until fragrant. Season with salt and pepper.\nIn a large bowl add cornbread, dried cranberries and chicken stock. Stir in the cooked vegetable mixture. Mix well.\nPreheat grill to medium-high heat.\nSeason the pork chops with salt and pepper. Stuff the chop with about 1/2 cup of stuffing. Use toothpicks to help seal the chops. Grill the chops for 5 to 7 minutes per side. Internal temperature should be 145 degrees F. Allow chop to rest for 5 minutes before serving.\n", + "wine_type": "[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" + }, + { + "recipe": "Teriyaki Kabobs\nPorterhouse steak, cut into cubes\n1 cup soy sauce\n2 teaspoons grated fresh ginger root\n1/2 cup sugar\n1/4 cup sherry wine\n1 tablespoon sesame oil\nFresh island peppers\nSweet Maui onions\nVine ripened island cherry tomatoes\nFresh mushrooms\nSkewers, if wooden, soaked in water for 20 to 30 minutes\nInstructions:\nMix all ingredients together and marinate the kabobs before grilling.\n", + "wine_type": "[Sauvignon Blanc, Pinot Grigio, Riesling, Chianti]" + }, + { + "recipe": "Ropa Vieja Roulade\n3 poblano peppers\n2 red bell peppers\n1 large white onion, sliced into 1-inch-thick rounds\nOne 2-pound flank steak\n1/2 cup cilantro leaves, finely chopped\n1/3 cup tomato paste (3 ounces)\n1 tablespoon olive oil\n1 teaspoon ground cumin\n1 teaspoon dried oregano, preferably Mexican\n6 scallions, white and light green parts only, finely chopped\nKosher salt\n1/2 cup pimento-stuffed Spanish olives\nInstructions:\nPrepare an outdoor grill for direct and indirect grilling. (If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.) Cook the poblano and bell peppers on the grill, turning occasionally, until completely charred on the outside, about 15 minutes. Transfer to a bowl and cover with a plate to steam for about 10 minutes.\nMeanwhile, grill the onions until golden and soft, about 10 minutes. Transfer to a plate. Peel the poblano and bell peppers and remove and discard the stems and skins. Cut the flesh into 1/2-inch strips and set aside. (Keep the poblano strips separate from bell pepper strips.)\nSet the steak on a cutting board. Using a long thin knife and starting at the thin, narrow end of the steak, slice it in half horizontally leaving 2 inches of the meat uncut at the wide end of the steak so the pieces stay attached. Open it up like a book so you have one long piece. Pound the steak with a meat mallet to an even thickness of about 1/4 inch.\nArrange the steak flat on a work surface with a long side facing you. Combine the cilantro, tomato paste, oil, cumin, oregano, scallions and 2 teaspoons salt in a bowl. Spread the paste all over the top of the steak. Working in three batches, arrange vertical stripes of the poblanos, bell peppers, onions, and olives on the steak until the steak is covered, leaving 2 inches empty at each end.\nRoll up the steak like a jelly roll, starting at one of the short ends. Tie the steak closed around the circumference with butcher's twine at 2-inch intervals. Tie one more piece of twine lengthwise around the steak.\nPut the steak on the direct heat side of the grill and cook, turning, to brown all 4 sides, about 2 minutes per side. Move the steak to the indirect heat side of the grill, cover and cook, turning occasionally, until the center of the steak registers 115 degrees F on an instant-read thermometer, 25 to 30 minutes for a steak that is well-done on the outside and medium-rare in the center. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest about 10 minutes.\nUntie the steak and cut it into 6 thick slices. \n", + "wine_type": "[Syrah, Tempranillo, Garnacha, Barbera]" + }, + { + "recipe": "New England Lobster Roll\n1 live lobster or one pound cooked lobster meat, 2 cups\n1/4 cup celery\n1/4 cup mayonnaise\nSalt and freshly ground black pepper\nHot dog buns\nButter\nPaprika\nInstructions:\nPut lobster in boiling water and cover. Turn down heat and simmer for 8 to 10 minutes. Drain the lobster and remove meat from shell. Cut lobster and celery and combine them in a bowl with mayonnaise, salt and pepper. Smear outside of hot dog buns with butter. Put on griddle and cook 1 minute. Fill buns with lobster mixture. Sprinkle with paprika.;\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Pan Seared Scallops with Crab Salad and Carrot Puree\n8 ounces carrots, peeled and chopped\n1 teaspoon honey \nSalt and freshly ground black pepper\n5 strips bacon\n1 1/2 cups maple syrup\n1 tablespoon cornstarch, optional\n1 pound crab claw meat\n1/4 cup julienned apple\n1/4 cup julienned carrot\n1/4 cup mayonnaise \n2 tablespoons lemon juice \n2 tablespoons diced red onion \nSalt and freshly ground black pepper\n6 scallops (size U8), dry pack\nSalt and freshly ground black pepper\n2 tablespoons grapeseed oil\n2 tablespoons butter \n6 small leaves romaine heart \n3 scallions, julienned\nInstructions:\nFor the puree: In a small saucepot, bring 4 cups water to a boil. Add the chopped carrots, and boil until soft. Strain the carrots and reserve 1 cup of the cooking liquid.\nPlace the carrots in a blender with the honey, and puree. Adjust the consistency with the reserved cooking liquid. Season with salt and pepper, and cool completely.\nFor the syrup: In a saute pan, cook the bacon until crispy. Remove the bacon from the pan and drain on paper towels. Then chop the bacon and add it to a small saucepot with the maple syrup, and bring to a simmer. Reduce the syrup to a volume of 1 cup.\nIf the syrup is very runny, thicken with a slurry of the cornstarch mixed with 2 tablespoons water.\nFor the crab salad: In a bowl, combine crab, apples, carrots, mayonnaise, lemon juice and onion, and mix gently. Season with salt and pepper.\nFor plating: Sprinkle the scallops with salt and pepper. Heat a saute pan over high heat until smoking. Add the oil and then place the scallops in the pan. Sear until golden brown and the scallops release from the pan, about 3 minutes. Flip and cook for another minute. Add the butter to the pan and baste the scallops with the butter for about 1 more minute. Remove the pan from the heat and allow the scallops to rest.\nOn each serving plate, drag a spoonful of carrot puree across the plate. Place 2 ounces of crab salad at the center of each plate. Trim the romaine leaves into a diamond and place on top of the crab salad. Place the seared scallop against the lettuce leaf and drizzle 1 ounce of the bacon syrup with some bacon pieces over the scallop. Garnish with the scallions and serve.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]\n\n" + }, + { + "recipe": "Chilka-Style Pan-Seared Black Bass\n2, 6 ounce fish filets\n6 ounce shallots\n1 ounce ginger, chopped\n3/8 ounce cloves garlic\n2 Granny Smith apples\n1 Asian pear\n2 leeks (white only)\n4 ounce onions\n2 bunches of celery\n1 mango\n2 ounce grape seed oil\n1/2 ounce ground coriander\n1 1/2 ounce turmeric\n2 ounce curry powder\n24 ounce sake, reduce by 1/4\n48 ounce chicken stock, reduce by 1/2\n6 ounce cream\n13 and 1/2 ounce coconut milk\n1 ounce butter\n1 piece mature coconut\n1/2 bunch fresh basil (purple, if you can find it)\nClean California frisee\nInstructions:\nFirst chop all of the above to medium; sweat all ingredients with oil (to cook with no color). Simmer 20-30 minutes, then strain.\nSecond cook the ground coriander, turmeric and curry powder for 1-2 minutes. Puree the sake and chicken stock into a hand blender then strain it. Add the cream, coconut milk and butter, then taste.\n", + "wine_type": "[Sauvignon Blanc, Pinot Grigio, Gewürztraminer, Riesling]" + }, + { + "recipe": "Perfectly Boiled Eggs\nWater to cover\nPinch salt\n1 dozen large eggs\nInstructions:\nPlace the eggs in a saucepan and cover with water. Season with a pinch of salt. Place the pan over medium heat and bring to a boil. Cook for 2 minutes. Remove from heat and cover with a lid. Allow the eggs to sit for 11 minutes. Drain and cool the eggs for 2 minutes in ice water. Drain and peel the eggs.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Sisig Crunch-A-Dilla\n2 cups shredded Monterey Jack cheese\nOne 10- to 12-inch flour tortilla \n1/2 pound your choice cooked and chopped meat\n2 tablespoons sour cream or Mexican crema \n2 tablespoons guacamole \nOne 5-inch corn tostada \n1 1/2 cups shredded iceberg lettuce \n1/2 cup shredded purple cabbage \n2 tablespoons pico de gallo or salsa \n1/2 cup pickled jalapenos\n1 cup nacho cheese sauce \nInstructions:\nPreheat a flattop, griddle or large nonstick pan over medium heat. Sprinkle a 5-inch circle of Monterey Jack cheese in the center of the flour tortilla. Add the meat.\nSpread Mexican crema and guacamole on the top of a corn tostada.\nPlace the tostada on top of the meat, then add the lettuce, shredded cabbage, pico de gallo and a little more Monterey Jack cheese.\nTo fold the crunchwrap, start at the bottom of the flour tortilla and fold the edge up and over the center. Continue to work your way around, folding the tortilla up and over the center fillings, until completely enclosed. Grill the crunchwrap folded-side down, on the flattop or pan. Place a grill press on top and grill each side until brown, about 3 minutes.\nCut in half and serve with pickled jalapenos and nacho cheese for dipping.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" + }, + { + "recipe": "S'mores Eclairs\n2 tablespoons cocoa powder\n1 cup all-purpose flour\n1 cup water\n1/4 pound unsalted butter\n2 tablespoons sugar\n1/4 teaspoon fine salt\n4 eggs\n36 large marshmallows\nChocolate Sauce, recipe follows\n10 ounces semisweet chocolate, finely chopped\n1 cup heavy cream\nInstructions:\nPreheat the oven to 425 degrees F. \nSift the cocoa powder and flour together at least 3 times. Set aside. Place the water, butter, sugar, and salt in a heavy 2-quart saucepan. Bring this mixture just to a boil over high heat. Remove from heat and add the sifted cocoa and flour in all at once. Stir with a wooden spoon until the dough comes together to form a ball. Return the pan to medium-high heat and beat constantly until a film develops on the bottom of the pan, about 2 minutes. Do not let it burn. \nTransfer the dough to the bowl of an electric mixer with a paddle attachment. Add the eggs 1 at a time, beating well after each addition. Scrape down the side of the bowl and continue to beat the dough for 4 minutes at high speed. Transfer the dough into a piping bag fitted with a large star tip. Line a baking sheet with parchment paper and pipe 3 to 4-inch log shapes onto the paper. Bake for 10 minutes; then reduce the oven temperature to 325 degrees F. Bake for another 15 minutes. Turn the oven off. Remove the eclairs from the oven and poke a hole in each one using a skewer or piping nail. Place the eclairs back in the oven and leave the door ajar for 10 minutes, allowing the eclairs to dry. \nCut the eclairs in 1/2 lengthwise with a serrated knife. Place the bottom halves of the eclairs on a sheet pan and put 3 marshmallows into each. Place under the broiler until golden, watching closely. Remove from oven. Place tops on and ladle the chocolate sauce over top.\nPlace the chocolate in a stainless-steel bowl. Pour the heavy cream into a small saucepan over medium-high heat and heat the cream until just before the boiling point. Pour the cream over the chocolate and let sit for 1 minute. Whisk until smooth and glossy.\n", + "wine_type": "[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" + }, + { + "recipe": "Spiced Beef Hot Dish With Bacon Jalapeno Cornbread\n3 strips bacon\n3 pounds boneless beef chuck, 1-inch cubes \nKosher salt and freshly ground black pepper \nOil, if needed\n2 medium carrots, chopped \n1 jalapeno, minced \n1 medium yellow onion, chopped \n2 cloves garlic, minced \n1 tablespoon baharat \n1 teaspoon chili powder \nOne 14-ounce can fire-roasted diced tomatoes \nOne 14-ounce can beef broth \nTwo 14-ounce cans chickpeas, drained \n1/2 cup golden raisins \n1 cup cornmeal\n1 cup all-purpose flour \n1 teaspoon baking powder \n1/2 teaspoon baking soda \n1 teaspoon kosher salt \n1 large egg \n1 stick unsalted butter, melted and cooled \n1 cup whole milk Greek yogurt, plus more for serving \n1 tablespoon honey \n1 jalapeno, minced \nChopped fresh parsley, for garnish \nInstructions:\nFor the spiced beef hot dish: Place the bacon in an even layer in a Dutch oven or large cast-iron pan and turn the heat to medium-high. Cook until crispy and the fat is rendered, a few minutes per side. Meanwhile, sprinkle the beef with salt and pepper. Remove the bacon to paper towels to drain, leaving the bacon fat in the pan. Working in batches, place the beef in an even layer in the Dutch oven and sear until browned on all sides, adding a drizzle of oil if the Dutch oven ever seems dry, about 4 minutes per side. Remove to a plate or shallow bowl. Crumble the bacon and set aside.\nReduce the heat to medium and add the carrots, jalapeno and onion and cook until translucent, 7 to 10 minutes. Add the garlic and cook 1 minute. Add the baharat and chili powder and toast with the vegetables, 1 minute. Add the tomatoes and broth and bring to a boil. Add the beef and any accumulated juices, the chickpeas and raisins. Reduce to a simmer, then cover and let cook 1 to 1 1/2 hours. Season to taste. \nFor the cornbread: Preheat the oven to 400 degrees F. \nWhisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the egg, melted and cooled butter, yogurt and honey in a medium bowl. Add the wet ingredients to the dry ingredients. Fold in the jalapeno and bacon.\nUsing a cookie scoop, dollop the cornbread batter on top of the chili to cover. Bake, uncovered, until golden brown, 25 to 30 minutes. Remove and serve with yogurt and chopped parsley.\n", + "wine_type": "[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]\n\n" + }, + { + "recipe": "Buttermilk Panna Cotta\n1 (.25-ounce) envelope unflavored gelatin\n1 cup half-and-half\n3/4 cup sugar\n2 vanilla beans, split and scraped\nPinch kosher salt\n2 cups buttermilk, at room temperature\nInstructions:\nSprinkle the gelatin over 2 tablespoons of water in a small bowl and let stand for 5 minutes.\nMeanwhile, in a medium saucepan over medium-low heat, combine the half-and-half, sugar, vanilla pods, vanilla seeds and pinch of salt. Simmer for 5 minutes, stirring frequently to dissolve the sugar and avoid scorching the milk. Reduce the heat and add the gelatin and buttermilk. Strain through a fine sieve, removing the vanilla pods and any milk solids.\nPour mixture into 8 small ramekins and let cool to room temperature, about 45 minutes. Transfer to fridge and chill for 3 hours. To serve, briefly dip the bottoms of the ramekins in warm water and invert onto dessert plates.\nBYOC: Top with your favorite fresh berries when in season. If you have the time, try and make a creamy caramel sauce by using sugar, water and half-and-half. Be creative and swipe the plate in a creative pattern. Let your inner artist come out.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" + }, + { + "recipe": "Grapefruit Tart\n1 1/2 cups graham cracker crumbs (crushed in a food processor or in a resealable plastic bag with a rolling pin)\n8 tablespoons (1 stick) salted butter, melted\n2 tablespoons sugar\nOne 14-ounce can sweetened condensed milk\n2 large egg yolks\n1 large grapefruit, zested and juiced (1/2 cup juice)\nRed food coloring, for tinting, optional\nWhipped cream, for serving\nInstructions:\nPreheat the oven to 350 degrees F.\nFor the crust: Pour the graham cracker crumbs into a bowl and stir in the melted butter and sugar. Press the mixture into a 9-inch tart pan with a removable bottom and bake until golden and set, about 5 minutes. Set aside to cool slightly.\nFor the filling: Mix the condensed milk, egg yolks and grapefruit zest and juice in the bowl of a mixer, then mix on high until smooth and thick. Add a few drops of the food coloring, if using, to give it a ruby grapefruit color, and stir thoroughly to combine.\nPour the mixture into the crust and bake until set, about 15 minutes. Allow to cool, then refrigerate for at least 1 hour. Serve with whipped cream.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Pear Tarte Tatin\n1 stick (8 tablespoons) unsalted butter, cut into pea-size pieces\n1 cup all-purpose flour, plus extra for rolling \n1/4 cup sugar \nPinch kosher salt \nZest of 1 lemon\n1 large egg yolk \n2 to 3 tablespoons ice water \n1 cup sugar\n1/4 cup apple cider \nJuice of 1/2 lemon\n1 vanilla bean, seeds scraped \n1 stick (8 tablespoons) unsalted butter, cut into pats \n6 pears, such as Bosc, halved, stemmed and seeded\n1/2 cup mascarpone mixed with 2 tablespoons sugar, for garnish \nInstructions:\nFor the crust: Combine the butter, flour, sugar, salt and lemon zest in a food processor and pulse until it looks like finely grated Parmigiano. Add the egg yolk and 1 to 2 tablespoons of the ice water. Pulse, pulse, pulse until the mixture comes together. If it seems a bit dry, add a little more water and pulse, pulse, pulse until the mixture comes together into a ball. Dump the whole thing out onto a lightly floured work surface. Knead the mixture only enough to make it a smooth ball, 1 or 2 times. Using a rolling pin or your fingers, roll or press the dough out into an even circle 11 to 12 inches in diameter. Transfer to a cookie sheet lined with plastic wrap and enclose the dough in plastic wrap, then refrigerate for at least 1 hour, or preferably overnight.\nFor the filling: Preheat the oven to 425 degrees F.\nPlace the sugar, apple cider, lemon juice and vanilla bean seeds in a 10-inch nonstick ovenproof pan and stir to combine. Bring the mixture to a boil over high heat, brushing down the sides of the pan occasionally with a pastry brush dipped in water, if necessary. Cook, swishing the pan around gently to promote even cooking, until the mixture turns light brown, 6 to 7 minutes. Continue to cook the mixture until it becomes a much deeper amber color, another minute or so. Remove from the heat and stir in the butter, 2 pats at a time. The mixture will bubble up. That is okay, just be VERY CAREFUL not to get any of this on you. When all of the butter has been incorporated, begin to arrange the pears rounded-side down in circles. Try to do this neatly and in a pretty way. Remember, the bottom will be the top!\nReturn the pan to the burner and cook over medium heat for 20 minutes, then remove from the heat.\nRetrieve the chilled pastry and place it on top of the pears. Tuck the pastry in around the edges of the pan. Bake until the dough is golden brown and crispy, 20 to 25 minutes. Let the tart cool for 10 to 15 minutes. Place a serving platter upside down on top of the pastry and CAREFULLY flip the platter and the pan over. Let the tart fall gently out of the pan.\nSlice tart into pieces and garnish with a dollop of sweetened mascarpone.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Buttery Bananas\n4 yellow, firm bananas, peeled and chopped\n6 tablespoons butter\n3 tablespoons brown sugar\nPinch salt\nIce cream, for serving\nInstructions:\nMelt the butter in a saute pan and add the bananas, stirring to coat. Sprinkle over the brown sugar and a pinch of salt. Saute until the bananas are tender and the brown sugar thinly coats everything, 2 to 4 minutes. Serve warm over cold ice cream.\n", + "wine_type": "[Chardonnay, Riesling, Moscato]" + }, + { + "recipe": "Chicken with Orange-Sage Sauce with Herbed Cheese-Stuffed Bread Twists\n1 (11-ounce) container refrigerated breadsticks\n2 tablespoons herbed cheese, divided (recommended: Boursin)\n1 egg white\nSalt and freshly ground black pepper\n1 tablespoon olive oil\n6 boneless skinless chicken breast halves (about 5 ounces each)\n1 cup orange juice\n2 teaspoons Dijon mustard\n2 teaspoons cornstarch\n1 teaspoon dried thyme\n1 teaspoon dried sage\nInstructions:\nPreheat oven to 375 degrees F.\nUnroll breadstick dough into 12 separate breadsticks. Using a wet fingertip, make a \\canal\\ down the center of each breadstick. Spread cheese into canals (about 1/2 teaspoon per breadstick). Fold over breadsticks, covering filling and pinch the edges together to seal. Stretch and twist the breadsticks into 8-inch twists and place side-by-side on a baking sheet. Brush twists with egg white and sprinkle with salt and black pepper. Bake 12 minutes, until golden brown.\nMeanwhile, heat oil in a large skillet over medium-high heat. Season both sides of chicken with salt and black pepper. Add chicken to pan and cook 2 minutes per side, until golden brown. In a medium bowl, whisk together orange juice, mustard, cornstarch, thyme, and sage. Add mixture to pan and bring to a simmer. Simmer 2 to 3 minutes, until sauce thickens and chicken is cooked through. Serve 4 chicken breast halves with all of the sauce and bread twists. Reserve remaining chicken for spring rolls.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Vermentino, Gavi]" + }, + { + "recipe": "Nutty Star Sandwiches\n16 slices whole grain walnut bread\nCream cheese\nStrawberry jelly\n4 strawberries, hulled and thinly sliced\nInstructions:\nSpread 8 of the bread slices with cream cheese, and the remaining 8 with jelly. Sandwich cream cheese slices with strawberry slices. Using star shaped cookie cutters, cut out shapes. Place strawberry slice on top of the sandwich, for garnish.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer]" + }, + { + "recipe": "Maple Buttermilk Tart\n1 cup all-purpose flour, plus more for dusting\n2 tablespoons fine stone ground cornmeal\n2 tablespoons confectioners' sugar\n2 tablespoons superfine sugar\nPinch fine salt\n6 tablespoons cold unsalted butter, cut into 6 pieces\n1 large egg yolk, lightly beaten\nGranulated or sanding sugar, for garnish, optional\n2/3 cup maple sugar\n2 tablespoons all-purpose flour\nPinch fine salt\n5 tablespoons butter, melted and slightly cooled\n3/4 cup buttermilk\n1 teaspoon vanilla extract\n2 large eggs, lightly beaten\nInstructions:\nFor the crust: Pour the flour, cornmeal, sugars and salt into the bowl of a food processor fitted with a metal blade and process to combine. Scatter the butter over the top and pulse with the dry mixture to coat, and then continue pulsing until cool and almost sandy, about eight 3-second pulses. Drizzle the yolk over the top, and pulse again until the ingredients are moist and barely starting to clump, about another 8 pulses. The dough should just hold together when you squeeze it in your palm. If not, add 1 teaspoon of cold water and pulse briefly. \nTurn the dough out onto a lightly-floured work surface. Smear out the dough across the work surface using the heel of your hand until it begins to come together. Gather the dough back together and shape it into a disc. Wrap in plastic and chill for 1 hour. \nLet the dough warm up slightly before rolling it out (if you roll it while it is cold, it will crack). Roll the dough on a lightly-floured work surface with a rolling pin into a 1/8 to 3/16-inch-thick circles, 10 to 11 inches in diameter. Fit the dough into an 8-inch tart pan with a removable bottom. Don't worry if it cracks a bit; you can patch it with some of the trimmings. Press the dough firmly into the bottom of the pan where it meets the sides, and then roll the rolling pin across the pan to cut off the overhang. Press the dough firmly against the sides of the pan and back up to the top using your fingers (sometimes the rolling pin pushes the dough down the sides of the pan a bit). Chill in the refrigerator for 30 minutes. \nPreheat the oven to 350 degrees F. Position the rack on the lowest rung of the oven and put a baking sheet on top. Line the chilled crust with a 10-inch coffee filter and weight it down with dried beans or rice. Place on the hot baking sheet and bake until the sides begin to turn golden brown, 15 to 20 minutes. Remove the shell from the oven, carefully remove the beans and filter and then return to the oven until completely golden brown and baked through, another 10 to 15 minutes. Reduce the heat to 325 degrees F. Let cool before adding the filling, about 10 minutes. \nFor the filling: Pulse the maple sugar, flour and salt in a food processor until combined. Add the melted butter and pulse to combine, and then add the buttermilk and vanilla and pulse to combine again. Add the eggs and pulse until just combined-don't over-mix. Strain into the tart shell. Bake the tart until the sides are set (they may puff slightly) and the middle still jiggles slightly when you tap the pan, 30 to 35 minutes. Cool on a rack for at least 45 minutes. Serve warm or at room temperature, garnished with cookies as desired.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Peppe's Mare e Monte: Peppe's Surf and Turf Pasta\n5 tablespoons/74 ml extra-virgin olive oil\n2 cloves garlic, chopped\n1 teaspoon/5 g, dried chile pepper, optional\n2 small zucchini, thinly sliced\n16 large shrimp\n12 cherry tomatoes, halved\nSalt\nBunch fresh flat-leaf parsley, chopped\n1 1/2 cups/352 ml white wine\n1 pound/457 g paccheri or rigatoni pasta\nFreshly grated Parmigiano cheese, for sprinkling\nInstructions:\nHeat up extra-virgin olive oil in a large saucepan. Add the garlic, chile pepper, if using, zucchini, and fry the zucchini until it is 'al dente'. Then add shrimp, tomatoes, salt, parsley, and wine. Cover and let simmer for 5 minutes.\nWhile the sauce is cooking, cook the pasta in a pot of boiling salted water. Stir to prevent the strands from sticking together.\nRemove the shrimp and the zucchini from the pan and set aside, leaving some sauce in the pan. Drain the pasta when it is 'al dente' and add to the saucepan. Sprinkle with Parmigiano cheese and mix well. Transfer to a serving platter and top with the shrimp and zucchini. Sprinkle with parsley and serve immediately.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" + }, + { + "recipe": "Classic Cream Puffs with Chocolate Sauce\n3/4 cup granulated sugar\n3 tablespoons cornstarch\nPinch kosher salt\n6 large egg yolks\n2 cups whole milk\n2 tablespoons unsalted butter\n1 tablespoon vanilla bean paste\n1/2 cup whole milk\n1 stick (8 tablespoons) unsalted butter\n1 teaspoon kosher salt\n1 cup all-purpose flour\n4 large eggs\n1 cup heavy cream\n1 1/2 cups chopped semisweet chocolate\n1/4 teaspoon ground cinnamon\nConfectioners\\u2019 sugar, for garnish\nInstructions:\nMake the pastry cream: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Whisk in the egg yolks until combined, then whisk in the milk. Heat over medium-low heat, whisking constantly, until it starts to thicken, 4 to 5 minutes. Immediately remove from the heat.\nWhisk in the butter and vanilla bean paste. Transfer to a bowl, then press a sheet of plastic wrap on the surface of the pastry cream. Let cool, then refrigerate until chilled through, at least 2 hours and up to overnight.\nStart the cream puff dough: In a medium saucepan, bring the milk, butter and salt to a simmer over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, until the mixture comes together. Cook until the mixture starts to pull away from the sides of the pan into a ball and looks dry, 3 to 5 minutes more.\nFinish the cream puff dough: Using a wooden spoon, beat in the eggs, one at a time, waiting until they are fully incorporated before adding the next. Mix until the batter is shiny and stiff. Alternatively, you can use a stand mixer fitted with a paddle attachment on medium-low speed to incorporate the eggs. Transfer the batter to a pastry bag fitted with a 1/2-inch round pastry tip.\nPreheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.\nForm and bake: On the prepared baking sheet, pipe rounds of dough that are 1 1/2 to 2 inches wide and about 1 inch high, allowing 1 inch between each. Alternatively, measure out a scant 1/4-cup dough for each puff. Wet your finger and press down any pointed tops on the cream puffs. Bake for 15 minutes. Lower the oven to 350 degrees F and bake until firm to the touch, another 15 to 20 minutes.\nFinish baking: Shut the oven off. Let the puffs dry inside the oven for 10 minutes. Remove and let cool.\nAssemble: Using a paring knife, hollow out a hole in the bottom of each of the puffs. Pipe the pastry cream into the hole. Alternatively, you can cut the top off each puff and remove any undercooked dough in the center, then fill with the pastry cream and top with the top again. Hold in the refrigerator until ready to garnish and serve.\nMake the chocolate sauce: In a small pot, heat the cream. In a small bowl that fits over the pot of cream (without the bottom of the bowl touching the cream), combine the chocolate with the cinnamon. Use the pot of cream as the bottom of the double boiler and melt the chocolate over the cream. When the chocolate is melted, add the heated cream to the bowl with the chocolate and whisk to combine. Keep warm.\nTop the cream puffs with a sprinkle of confectioners\\u2019 sugar and some of the chocolate sauce.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]\n\n" + }, + { + "recipe": "Chicken Mishmash\n1 1/2 cups leftover chicken, skinless, finely chopped\n1 red pepper, finely diced\n2 cloves roasted garlic\n2 eggs\n1 handful grated cooked potatoes\nSalt and pepper\n2 tablespoons of canola oil\nInstructions:\nCombine the chicken, red pepper, garlic, eggs and potatoes in a large bowl. Sprinkle with salt and pepper. Take a handful of the mixture and make 1 patty, making 4 in all. In a hot pan, add the oil and sear the chicken patties until browned, about 2 minutes on each side.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" + }, + { + "recipe": "Quickest Puff Pastry\n10 ounces (2 1/2 sticks) cold unsalted butter\n1/2 cup cold tap water\n1 teaspoon salt\n2 cups unbleached, all-purpose flour (about 9 ounces)\nInstructions:\nCut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and refrigerate while preparing remaining ingredients.Measure water and add salt; stir to dissolve and set aside.\nCoarsely dice remaining 4 tablespoons (1/2 stick) butter. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses.\nAdd remaining butter and pulse once or twice to distribute. Add water and pulse 3 or 4 times, just until dough forms a rough ball. Do not over-process.\nFlour work surface and scrape dough from work bowl. Shape dough into a rough rectangle and place between 2 pieces of plastic wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough.\nPeel away plastic wrap and invert dough to floured work surface. Peel away second piece of wrap. Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough. Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" + }, + { + "recipe": "Ina Garten's Guacamole\n4 ripe hass avocados\n3 tablespoons freshly squeezed lemon juice (1 lemon)\n8 dashes hot pepper sauce\n1/2 cup small-diced red onion (1 small onion)\n1 large garlic clove, minced\n1 teaspoon kosher salt\n1 teaspoon freshly ground black pepper\n1 medium tomato, seeded and small-diced\nMultigrain chips, for serving\nInstructions:\nCut the avocados in half, remove the pits and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomato. Mix well and taste for salt and pepper. Serve with chips.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Albariño]" + }, + { + "recipe": "Chive Risotto Cakes\nKosher salt\n1 cup uncooked Arborio rice\n1/2 cup Greek yogurt\n2 extra-large eggs\n3 tablespoons minced fresh chives\n1 1/2 cups grated Italian fontina cheese (5 ounces)\n1/2 teaspoon freshly ground black pepper\n3/4 cup panko (Japanese dried bread flakes)\nGood olive oil\nInstructions:\nBring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.\nMeanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.\nWhen ready to cook, preheat the oven to 250 degrees F.\nSpread the panko in a shallow dish. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick. Place 4 to 6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Arrange on a serving platter and serve hot.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" + }, + { + "recipe": "Moroccan Couscous\n2 tablespoons extra-virgin olive oil\n2 cloves garlic, smashed\n2 yellow onions, finely diced\n1 teaspoon ground cinnamon\n1 teaspoon ground cumin\n1 teaspoon ground turmeric\n1 turnip, peeled and cubed\n4 cups organic chicken stock\n2 cups canned chickpeas, drained and rinsed\n1/2 cup dried apricots, quartered\n1/2 cup dried figs, quartered\n1 red bell pepper, cubed\n1 butternut squash, cubed\n1 zucchini, cubed\nSalt and freshly ground black pepper \nSalt and freshly ground black pepper\n2 cups couscous\n1/2 cup roasted pistachios, crushed\n1/2 cup fresh cilantro leaves, minced\nInstructions:\nHeat the olive oil in large saucepan over medium heat. Add the garlic, onions, cinnamon, cumin and turmeric. Saute until fragrant, 2 to 3 minutes. Add the turnips and saute for 5 minutes. Deglaze with the chicken stock. Add the chickpeas, apricots, figs, red bell pepper, squash and zucchini. Stir and let simmer until tender, about 15 minutes. Discard the garlic and season with salt and pepper. Put the couscous in a large bowl. Boil 2 1/2 cups water and pour over the couscous. Cover and let sit for 5 minutes. Fluff the couscous with a fork. \nAdd 1/2 cup couscous to a bowl and ladle on some stew. Garnish with some pistachios and cilantro.\n", + "wine_type": "[Rhone Blends, Tempranillo, Garnacha, Vermentino]" + }, + { + "recipe": "Guacamole Cake\nNonstick cooking spray\n1 16 1/2-ounce box chocolate cake mix (plus required ingredients)\n1 16-ounce tub chocolate frosting\n12 chocolate sandwich cookies, ground in a food processor\n1 pint vanilla ice cream, softened\nGreen, yellow and red food coloring, for tinting \n1/4 cup red and/or green candied cherries, chopped\nCinnamon-sugar pita chips, for serving\nInstructions:\nPreheat the oven to 350 degrees F. Spray a 2 1/2-quart ovenproof bowl with cooking spray. Put paper liners in 3 cups of a muffin pan. Prepare a chocolate cake mix as directed. Fill the liners two-thirds of the way, then pour the rest into the prepared bowl. \nBake the cupcakes and bowl cake until a toothpick inserted into the centers comes out clean, about 18 minutes for the cupcakes and 50 minutes for the bowl cake. Let cool. Remove the bowl cake and peel off the liners; freeze 20 minutes. \nPut the bowl cake upright on a cake board or plate. Carve out the middle, about 1 inch from the edge, with a paring knife to make room for the \\guacamole.\\\nCover the top and sides of the bowl cake with chocolate frosting. \nPat ground chocolate sandwich cookies over the frosting to cover. Invert the cake onto another cake board or plate. \nFrost the bottom of the bowl cake. Trim the cupcake tops to make them level and attach to the bottom of the bowl cake with frosting. \nFrost the sides of the cupcakes as shown. Pat cookie crumbs into the frosting to cover completely. Transfer to the freezer. \nMix the ice cream with 14 drops of green food coloring, 8 drops of yellow and 2 drops of red until it turns guacamole green. Stir in the candied cherries. \nInvert the cake so it's bowl-side up. Pat any loose crumbs into place, then fill with the ice cream. Freeze at least 1 hour. Serve with cinnamon-sugar pita chips. \n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Chocolate-Cream Sandwich Cookies\n1 1/2 cups all-purpose flour, plus more for dusting\n1/4 cup plus 1 tablespoon unsweetened cocoa powder\n1/2 teaspoon baking powder\n1/4 teaspoon salt\n1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature\n2/3 cup granulated sugar, plus more for sprinkling\n1 large egg\n1 teaspoon pure vanilla extract\n2 ounces semisweet chocolate, chopped\n1 cup confectioners' sugar\nInstructions:\nWhisk the flour, 1/4 cup cocoa powder, the baking powder and salt in a bowl. Beat 1 stick butter and the granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 to 5 minutes. Beat in the egg and 1/2 teaspoon vanilla. Reduce the mixer speed to medium low; beat in the flour mixture until just incorporated. Divide the dough between 2 sheets of plastic wrap; form into flat rectangles. Wrap and refrigerate until firm, at least 1 hour.\nPosition racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment. Working with 1 piece at a time, roll out the dough into a 10-inch square (1/8 inch thick) on a lightly floured surface. Cut into 1-by-2 1/2-inch rectangles. Transfer to the prepared baking sheets; prick with a fork and sprinkle with granulated sugar. Chill until firm, 15 minutes. Bake, switching the pans halfway through, until the cookies are firm, 13 to 16 minutes. Let cool completely on the baking sheets.\nPut the chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth; let cool. Add the remaining 1/2 stick butter; beat with a rubber spatula until incorporated. Mix in the remaining 1 tablespoon cocoa powder, the confectioners' sugar and the remaining 1/2 teaspoon vanilla until smooth. Sandwich between the cookies.\n", + "wine_type": "[Pinot Noir, Merlot, Cabernet Sauvignon, Zinfandel]\n\n" + }, + { + "recipe": "Winter Fruit Salad\n1/2 cup sugar\n1 1-inch piece ginger, peeled and thinly sliced\n1 vanilla bean, split lengthwise and seeds scraped out\n1 lemon\n5 large navel or blood oranges\n2 mangoes, peeled and diced\n2 firm bananas, peeled and diced\n5 kiwis, peeled and diced\n12 kumquats, very thinly sliced crosswise, seeds removed\n1 cup pomegranate seeds (from 1 pomegranate)\nInstructions:\nCombine the sugar, 2 cups water, the ginger and vanilla seeds and pod in a saucepan. Use a vegetable peeler to remove wide strips of zest from the lemon and 1 orange, add to the saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer 5 minutes. Refrigerate until cold.\nMeanwhile, peel the remaining oranges with a paring knife, cutting along the natural curve of the fruit. Hold an orange over a large bowl and cut along both sides of each membrane to free the segments, letting them fall into the bowl. Squeeze each empty membrane to release the juices. Repeat with the remaining oranges. Add the mangoes, bananas, kiwis, kumquats and pomegranate seeds and gently toss. Pour the syrup over the fruit and chill overnight.\nBefore serving, remove the citrus zest, ginger and vanilla pod. Spoon the fruit and syrup into bowls.\nTo remove pomegranate seeds, cut the fruit into quarters, then break apart in a bowl of water. Skim off the pith that floats to the top and drain the seeds. \n", + "wine_type": "[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" + }, + { + "recipe": "Strawberry Pretzel Terrine\n1 1/4 teaspoons unflavored gelatin powder\n1/4 cup hot water\n2 pounds strawberries, hulled (1 1/2 pounds chopped, 1/2 pound whole)\n1/3 cup plus 21/2 tablespoons granulated sugar\n2 teaspoons grated lemon zest, plus the juice of 1 lemon\n1 8-ounce container mascarpone cheese (about 1 cup), at room temperature\n1 8-ounce package cream cheese, at room temperature\n3/4 cup confectioners' sugar\n1 teaspoon pure vanilla extract\n2 cups small pretzel twists\nPinch of kosher salt\n6 tablespoons unsalted butter, melted\nInstructions:\nCombine the gelatin and hot water in a small bowl and stir until fully dissolved; let cool. Combine the chopped strawberries, 1/3 cup granulated sugar and 1 1/2 tablespoons lemon juice in a large bowl. Let stand, stirring occasionally, until the strawberries are juicy, about 15 minutes. Stir the dissolved gelatin into the strawberry mixture.\nMeanwhile, beat the mascarpone, cream cheese and confectioners' sugar in a large bowl with a mixer on medium speed until fluffy, about 2 minutes. Add the vanilla and lemon zest and beat 1 more minute; set aside.\nLine a 9-by-5-inch loaf pan with plastic wrap. Pulse the pretzels with the salt and 2 tablespoons granulated sugar in a food processor until finely crushed. Drizzle in the melted butter and pulse until well combined. Pour the mascarpone mixture into the prepared loaf pan; smooth the top. Top evenly with the pretzel mixture, then top with the strawberry-gelatin mixture in an even layer. Cover with plastic wrap and refrigerate until set, about 6 hours.\nMake the strawberry sauce: Puree the whole strawberries with the remaining 1/2 tablespoon granulated sugar and the remaining lemon juice in a blender until smooth.\nWhen ready to serve, invert the terrine onto a platter. Top with the strawberry sauce.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Rosé]\n\n" + }, + { + "recipe": "Braised Octopus and Tangy Potato Salad\nOne 4-pound whole small octopus (2kg)\n1/2 cup/125ml chopped fresh parsley\n1 tablespoon/15ml olive oil, plus more for drizzling\n4 sprigs fresh oregano\n4 sprigs fresh thyme\n2 shallots, halved\n1 head garlic, halved horizontally\nSalt and freshly cracked pepper\n1/2 cup/125ml sour gherkins, cut into small dice\n1/4 cup/60ml capers\n1/4 cup/60ml olive oil\n1 tablespoon/15ml grainy mustard\n1 tablespoon/15ml white balsamic vinegar\n8 fingerling potatoes, cooked until al dente and thinly sliced\n1 shallot, finely chopped\n1/2 fresh red chile pepper, thinly sliced\nA handful fresh chives, finely chopped\nA handful fresh parsley, roughly chopped\nSalt and freshly ground black pepper\nLemon zest and celery leaves, for garnish\nInstructions:\nFor the octopus: Cut the head off the octopus. Combine the tentacles, parsley, olive oil, oregano, thyme, shallots and garlic in a cast-iron pot over medium-high heat. Cover and gradually bring the mixture to a boil. You don't need to add any liquid to the pot because the octopus will release its own braising liquid. Once it comes to a boil, reduce the heat to medium-low and simmer for 1 hour.\nRemove the octopus from the heat and let cool in the braising liquid. On a large piece of plastic wrap, lay the tentacles top to tail. Season with salt and cracked pepper. Tightly roll up (it should look like a long sausage). Use more plastic wrap to secure the octopus, if necessary. Refrigerate for at least 4 hours (or overnight) to set.\nFor the potato salad: Combine the gherkins, capers, oil, mustard, vinegar, potatoes, shallots, chiles, chives and parsley in a large bowl. Season with salt and pepper.\nTo serve, unwrap the octopus and thinly slice. Divide the octopus among plates, drizzle with olive oil and garnish with lemon zest and celery leaves. Serve the potato salad alongside.\nCook's Note: The octopus head can be reserved and then sliced and eaten with the rest of the dish.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]\n\n" + }, + { + "recipe": "New York Street Cart Dogs with Onion Sauce and Grilled Red Pepper Relish\n2 tablespoons canola oil\n2 large onions, halved and thinly sliced \n2 teaspoons ancho chile powder\n1/2 teaspoon ground cinnamon\n1/2 cup ketchup\n1/4 teaspoon hot sauce\n1/2 teaspoon kosher salt\n1/4 teaspoon freshly ground black pepper\n6 cloves roasted garlic, coarsely chopped\n3 grilled red peppers, peeled, seeded and diced\n3 tablespoons extra-virgin olive oil\n2 tablespoons red wine vinegar\n3 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish\nKosher salt and freshly ground black pepper \nDijon mustard\n8 all-beef kosher hot dogs\nCanola oil\nFreshly ground black pepper\nSoft poppy seed or regular hot dog buns\nInstructions:\nFor the onion sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 5 minutes. Stir in the chile powder and cinnamon and cook for 1 minute. Add 1 cup water, the ketchup, hot sauce, salt and black pepper and bring to a simmer. Cook until thickened and the onions are very soft, adding more water if needed, about 25 minutes. Transfer to a bowl and let cool to room temperature before serving.\nFor the grilled pepper relish: Combine the garlic, peppers, oil, vinegar and parsley in a bowl and season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes before serving.\nFor the hot dogs: Heat a grill to high for direct grilling. Brush the dogs with oil and sprinkle with pepper. Grill until slightly charred and golden brown on all sides, about 6 minutes. Put the hot dogs in the buns and top with mustard, onion sauce and grilled pepper relish.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" + }, + { + "recipe": "Instant Pot Salmon with Garlic Potatoes and Greens\n1 1/4 pounds small red-skinned potatoes, halved or quartered\n4 tablespoons unsalted butter\nKosher salt and freshly ground pepper\nFour 5- to 6-ounce skin-on center-cut salmon fillets (3/4 to 1 inch thick)\n1/4 teaspoon paprika\n1/2 teaspoon grated lemon zest, plus lemon wedges for serving\n4 cloves garlic, minced\n4 cups packed mixed baby spinach and arugula (about 3 1/2 ounces)\nInstructions:\nPut the potatoes in the bottom of an Instant Pot. Add 1 cup water, 2 tablespoons of the butter, 1/2 teaspoon salt and a few grinds of pepper. Place the pot's steam rack over the potatoes.\nRub the top and sides of the salmon fillets with the paprika and lemon zest and season generously with salt and pepper. Place skin-side down on the rack. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 3 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure.\nRemove the salmon and rack and set the cooker to saute at normal heat. When the potatoes start sizzling, add the garlic and cook, stirring, until softened, 1 to 2 minutes; stir in the remaining 2 tablespoons butter and season generously with salt and pepper. Smash the potatoes with a fork or wooden spoon until chunky.\nTurn off the cooker. Add the mixed greens to the potatoes and stir until wilted, 1 to 2 minutes. Season with salt and pepper. Divide the salmon and potato mixture among plates. Serve with lemon wedges.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" + }, + { + "recipe": "Prairie Rub\n3 tablespoons firmly packed light brown sugar\n3 tablespoons dried Italian seasoning\n2 tablespoons English-style dry mustard\n2 tablespoons granulated garlic\n2 tablespoons sweet paprika\n1 tablespoon ground ginger\n1 tablespoon minced dried orange peel\n2 teaspoons kosher salt\n1 teaspoon pumpkin pie spice\n1 teaspoon freshly ground black pepper\n1/2 teaspoon cayenne pepper\nInstructions:\nMix brown sugar, Italian seasoning, mustard, garlic, paprika, ginger, orange peel, salt, pumpkin pie spice, black pepper, and cayenne in a bowl. Pulse in a spice grinder in a few batches until finely ground. Seal in an airtight container and store in a cool, dry place for up to 2 months.\n", + "wine_type": "[Cabernet Sauvignon, Zinfandel, Syrah, Malbec]" + }, + { + "recipe": "Arroz con Gandules Recipe | Puerto Rican Rice with Pigeon Peas\n1 teaspoon vegetable oil\n8 strips bacon, finely chopped\n1/2 cup finely chopped onion\n1/2 cup finely chopped cilantro leaves\n2 cups long-grain white rice\n1 (10-ounce) can chopped tomatoes and green chiles\n1 teaspoon dried oregano\n1 teaspoon ground cumin\n1 teaspoon kosher salt\nPinch achiote powder, optional\n1 (15-ounce) can green pigeon peas (gandules), rinsed and drained\n2 tablespoons tomato paste\n4 cups water\nChopped fresh cilantro leaves, for garnish\nInstructions:\nPlace a 3-quart saucepan over medium heat. Add the oil and bacon. Fry, stirring, until the bacon is crisp. Add the onion and cilantro. Continue to cook for 5 minutes until the onion is soft. Add the rice, tomatoes, oregano, cumin, salt, achiote, and pigeon peas. Cook for 5 to 7 minutes until the rice is opaque. Stir in the tomato paste and water and bring to boil. When all the water is absorbed, cover tightly and reduce the heat to low. Cook for 25 to 30 minutes until tender. Serve on a decorative platter and garnish with cilantro.\n", + "wine_type": "[Rioja, Tempranillo, Garnacha, Pinot Noir]" + }, + { + "recipe": "Biscuit-Wrapped Fried Chicken\n1 cup buttermilk\n1/2 cup Frank's RedHot, Texas Pete or Louisiana hot sauce\nKosher salt\n14 ounces skinless, boneless chicken thighs (2 to 3 large)\n2 cups all-purpose flour, plus more for dusting\nKosher salt\n1 tablespoon baking powder\n2 teaspoons sugar\n1 cup half-and-half\n2 cups all-purpose flour\n2 teaspoons paprika, plus more for sprinkling\n1 teaspoon cayenne pepper\n1 teaspoon chopped fresh thyme\nFreshly ground black pepper\nVegetable oil, for frying\nKosher salt\n5 tablespoons unsalted butter, melted\n2 tablespoons honey\nInstructions:\nMarinate the chicken: Whisk the buttermilk, hot sauce and 1 teaspoon salt in a medium bowl. Cut the chicken into 24 small pieces (about 3/4 by 2 inches each) and add to the marinade; cover and refrigerate at least2 hours or overnight.\nMake the dough: Whisk the flour, 1 teaspoon salt, the baking powder and sugar in a large bowl. Slowly pour in the half-and-half, stirring with a wooden spoon until a rough dough forms. Turn out onto a lightly floured surface and knead until the dough comes together, about 1 minute. Pat into a rectangle, then roll out until it's 8 by 12 inches (about 1/8 inch thick). Cut the dough into 24 strips (about 1 by 4 inches each) and set on a parchment-lined baking sheet; refrigerate 30 minutes.\nFry the chicken: Combine the flour, paprika, cayenne, thyme and 1 teaspoon black pepper in a large bowl. Heat about 2 inches of vegetable oil in a deep skillet over medium heat until a deep-fry thermometer registers 360 degrees F. Working in batches, remove the chicken from the marinade, letting the excess drip off. Toss in the seasoned flour, then fry, turning occasionally, until golden brown and just cooked through, about 3 minutes. Remove with a slotted spoon and drain on paper towels; sprinkle with salt.\nPreheat the oven to 375 degrees F. Wrap a strip of chilled dough around each piece of fried chicken, pressing lightly to seal; set on the baking sheet, seam-side down. Brush the dough with 2 tablespoons of the melted butter and sprinkle with salt and paprika. Bake until golden brown, about 12 minutes. Combine the remaining 3 tablespoons melted butter and the honey; brush onto the biscuits while still hot.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" + }, + { + "recipe": "Whitner's BBQ Hot Open-Faced Brisket Sandwich\n1/2 cup kosher salt\n2 tablespoons ground black pepper \n2 tablespoons Whitner's BBQ Rub, recipe follows\n2 tablespoons brown sugar \n2 ounces (4 tablespoons) butter\n1/2 cup all-purpose flour \n1 tablespoon chili powder \n1 tablespoon kosher salt \n3/4 teaspoon garlic powder \n3/4 teaspoon onion powder \n1 quart chicken stock (homemade is best, but use a low-sodium version if using store-bought) \n1 whole brisket\nCheap white bread \n1/4 cup paprika\n1/4 cup kosher salt \n1/4 cup brown sugar \n2 tablespoons chili powder \n2 tablespoons ground cumin \n2 tablespoons ground mustard \n2 tablespoons ground black pepper \n1 tablespoon cayenne pepper \n1 tablespoon garlic powder \nInstructions:\nFor Whitner's brisket rub: Combine salt, pepper, Whitner's BBQ Rub and brown sugar in a large mixing bowl and mix well. Store in an airtight container.\nFor Whitner's gravy: Melt the butter in a medium saucepan over medium-low heat. Add the flour to make a roux and whisk until butter and flour mixture is smooth and fragrant and begins to brown slightly, 3 to 4 minutes. Add the chili powder, salt, garlic powder, and onion powder to the roux and continue to whisk for 1 to 2 more minutes. Turn heat up to medium-high and add the chicken stock.\nContinue to whisk until the roux is dissolved into chicken stock and the gravy begins to thicken slightly, about 5 more minutes. Strain through a sieve for best results.\nFor the brisket sandwiches: Preheat a smoker for cooking at 200 degrees F.\nLiberally rub brisket with 1/2 cup brisket rub. Smoke until tender and reaches an internal temperature of 195 to 200 degrees F. Cooking time will depend on the weight of the brisket; a 10-pound or larger brisket will typically take at least 12 hours.\nRemove it from the smoker, wrap it in foil, and let it rest at room temperature for 1 to 2 hours. Slice brisket against the grain (remove excess fat from brisket if desired, leave on for a more intense flavor), place on top of white bread, and smother with hot gravy.\nPlace 5 to 6 slices brisket over slices of white bread and spoon gravy on top.\nCombine paprika, salt, brown sugar, chili powder, cumin, mustard, black pepper, cayenne and garlic powder in a large mixing bowl and mix well. Store in an airtight container.\n", + "wine_type": "[Cabernet Sauvignon, Zinfandel, Syrah, Tempranillo]" + }, + { + "recipe": "Spaghetti Carbonara\nKosher salt\n12 ounces spaghetti\n6 slices thick-cut bacon, cut into 1/2-inch pieces\n4 large eggs, lightly beaten\n1 cup grated parmesan cheese (about 4 ounces), plus more for topping\nFreshly ground pepper\n2 tablespoons chopped fresh parsley\nInstructions:\nBring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/4 cup cooking water, then drain the pasta.\nMeanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and reserved pasta cooking water to the skillet and toss to combine.\nAdd the eggs, parmesan, 1/2 teaspoon salt and 1 1/2 teaspoons pepper; toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, about 1 minute. Stir in the parsley. Serve topped with more parmesan.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" + }, + { + "recipe": "Three Cup Chicken with Garlic Spinach\n1 3/4 cups jasmine rice\n1 tablespoon peanut oil\n5 cloves garlic, finely chopped\nOne 1-inch piece fresh ginger, peeled and sliced into thin coins\n1 pound boneless, skinless chicken thighs (about 6), cut into 1/2-inch pieces \n1/4 cup light soy\n1/4 cup Shaohsing rice wine or dry sherry\n1/4 cup toasted sesame oil (see Cook's Note)\n1 tablespoon brown sugar\n1 small handful Thai basil leaves, or Italian basil, plus extra for garnish\n1 tablespoon peanut oil\n2 cloves garlic, finely chopped\nTwo 6-ounce bags baby spinach leaves\nPinch sea salt\n1 medium red Fresno chile, seeded and sliced into rings, for garnish\nInstructions:\nFor the rice: Rinse the jasmine rice until the water runs clear, to remove excess starch. Place the rinsed rice in a heavy-bottomed saucepan and add 2 1/2 cups water. Bring to a boil, cover tightly with a lid and reduce the heat to low. Cook for 15 to 20 minutes. Remove from the heat, keep covered and set aside until ready to serve.\nFor the chicken: Meanwhile, heat a wok over high heat and add the peanut oil. When it begins to smoke, add the garlic and ginger and stir-fry quickly for a few seconds. Then add the chicken and let it settle in the pan for 30 seconds before stir-frying for 2 to 3 minutes until it browns. \nAdd the soy sauce, rice wine and toasted sesame oil; reduce the heat to medium and cook for 6 minutes. Stir well and add the brown sugar. Bring to a boil, then turn down the heat to medium-low and simmer until the sauce is reduced to a thick, sticky consistency and the chicken is cooked through, about 5 minutes. Turn off the heat, stir in the basil leaves and allow them to wilt slightly. \nFor the spinach: In a separate pan or another wok, heat the peanut oil over medium-high heat. Add the garlic and saute until fragrant. Add the spinach leaves and toss with tongs, or chopsticks until wilted (adding a splash of water to facilitate cooking if desired), 2 to 3 minutes. \nWhen ready to serve, uncover the pan of steamed rice. Using a fork, fluff up the rice and divide among 4 plates. Serve with a generous portion of the chicken, garnish with chile rings and more basil leaves, if desired. Serve the spinach on the side.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" + }, + { + "recipe": "Peanut Butter and Banana Stuffed French Toast\n6 slices day-old white or wheat bread\n1 to 2 ripe bananas\n8 tablespoons creamy peanut butter\nHoney, for drizzling\n4 eggs\n1/4 cup heavy cream\n1 tablespoon vanilla\n1 tablespoon dark rum\n1/2 teaspoon cinnamon\n1/4 teaspoon nutmeg\nDash salt\nButter or oil, for frying\nPowdered sugar, for topping\nMaple Syrup, for topping\nInstructions:\nRemove crust from bread. Lay bread out on counter and spread a thin layer of peanut butter on each slice. Peel banana and slice enough to cover every other piece of bread. (You will be making 3 complete sandwiches). Drizzle a small amount of honey on each piece of bread that does not have banana on it. (These are the tops). Place honey drizzled piece of bread on top of a piece with bananas on it to make a sandwich. Repeat until you have made 3 sandwiches.\nIn a shallow medium sized bowl, gently whip, by hand, the eggs, cream, vanilla, rum, cinnamon, nutmeg, and salt.\nHeat skillet to medium heat, around 350 to375 degrees F, or until butter melts and begins to sizzle. Dip 1 sandwich at a time into rum batter and place into skillet. Cook until golden brown (about 3 to 4 minutes before turning) on each side. Remove from skillet and cut in 1/2 diagonally. Top with powdered sugar, butter and maple syrup.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]" + }, + { + "recipe": "Hot Toddy Apple Pie\n3 cups all-purpose flour, plus more for dusting (see Cook's Note)\n2 tablespoons granulated sugar\n1/8 teaspoon baking powder\nPinch of kosher salt\n1/4 cup cold vegetable shortening\n2 sticks (1 cup) cold unsalted butter, cut into small pieces\n1 tablespoon whiskey\n8 to 10 tablespoons ice water\n1 large egg, lightly beaten\nCoarse sugar, for sprinkling\n1/2 cup granulated sugar\n2 cups whiskey\n1 cup honey\n1/4 cup fresh lemon juice\n3 whole cloves\n2 cinnamon sticks\n4 pounds assorted apples (such as McIntosh, Honeycrisp, Braeburn, Granny Smith and/or Golden Delicious), peeled and sliced 1/4 inch thick)\n1 teaspoon ground cinnamon\n1/4 teaspoon ground ginger\n1/4 cup heavy cream\n4 tablespoons unsalted butter\nInstructions:\nFor the crust: Pulse the flour, granulated sugar, baking powder and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse to pea-size pieces. Add the whiskey and pulse until just incorporated. Pulse in the ice water, 1 tablespoon at a time, until the dough holds together when pinched. Turn out the dough onto a large piece of plastic wrap and gather together, using the plastic wrap to help you. Divide into 2 pieces and gently pat each into a disk; wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 24 hours.\nFor the hot toddy apple filling and caramel: Add the granulated sugar and 4 cups water to a large pot. Cook over high heat until the sugar is dissolved, about 2 minutes. Stir in the whiskey, honey, lemon juice, cloves and cinnamon sticks. Bring to a boil. Stir in half of the apples and bring back to a boil, then reduce to a simmer over medium-low heat. Cook, stirring frequently, until the apples are tender but not mushy, about 7 minutes. Use a slotted spoon to transfer the apples to a large bowl. Add the remaining apples to the poaching liquid and repeat the poaching process. When all the apples are in the bowl, add the ground cinnamon and ginger and stir to combine. Set aside to cool. \nMake the hot toddy caramel: Remove the cinnamon sticks and cloves from the poaching liquid and bring to a boil over high heat. Cook, whisking occasionally, until the mixture is syrupy and reduced to about 1 1/4 cups, 30 to 35 minutes. (It may bubble up, so keep an eye on it.) Add the heavy cream and 2 tablespoons of the butter and cook, whisking constantly, until the butter is melted and the mixture is slightly thickened, about 2 minutes. Stir 2 tablespoons of the hot toddy caramel into the bowl with the apples and let cool completely. \nTransfer the remaining hot toddy caramel to a microwave-safe bowl. Let cool completely, then cover and refrigerate. The caramel will continue to thicken as it cools. You should end up with about 1 cup of caramel. \nRoll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Roll out the remaining disk of dough into a 12-inch round on a lightly floured surface. Transfer to a baking sheet, cover with plastic wrap and refrigerate until ready to use. \nSpoon the apple filling into the prepared pie crust and dot with the remaining 2 tablespoons butter. Lay the dough round over the filling. Pinch the overhanging dough together and fold it under itself; crimp the edge with your fingers. Cut a few slits in the top crust to allow steam to escape. Brush the crust with the beaten egg and sprinkle with coarse sugar. Refrigerate 1 hour.\\u202f \nPosition an oven rack in the lower third of the oven, put a baking sheet on the rack and preheat to 400 degrees F. Bake the pie on the hot baking sheet until the crust is golden, 60 to 70 minutes. Transfer to a rack and let cool at least 2 hours. \nReheat the caramel sauce before serving and drizzle over each slice. \n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Baked Cauliflower Tots\n1 tablespoon olive oil\n1/2 small onion, finely chopped\n2 small heads cauliflower\n1 cup almond meal\n2 large eggs, separated\nKosher salt\n2 cups crispy rice cereal\nCooking spray\nDipping sauces, such as ketchup, grainy mustard, pesto or red-pepper hummus, for serving\nInstructions:\nPosition an oven rack in the top position of the oven, and preheat to 450 degrees F. Set a cooling rack on a rimmed baking sheet.\nHeat the oil in a large skillet over medium-high heat. Add the onions, and cook, stirring frequently, until browned and soft, about 5 minutes. Remove from the heat, and let cool in the skillet.\nRemove the outer leaves and core of the cauliflower heads. Separate the heads into large florets, and trim away most of the remaining smaller stems. In 2 batches, process the florets in a food processor until very finely chopped, almost a paste, then transfer the paste to a large bowl. Wipe out the food processor.\nPut the cauliflower in the middle of a double layer of cheesecloth, and gather up the sides into a bundle. Squeeze out as much liquid as you can over the sink, then put the cauliflower back in the bowl. Add the browned onion, almond meal, egg whites and 2 teaspoons salt, and work together with your hands until combined and the mixture holds together when squeezed. Scoop out even tablespoonfuls, roll each into a ball and shape into a squared-off tot shape, and line them up on a baking sheet. (The tots can be covered loosely with plastic wrap and refrigerated overnight.)\nPulse the rice cereal in the food processor until finely ground, and transfer to a small dish. Whisk the egg yolks with 1/4 cup water in a medium bowl. Line up the tots, egg wash, ground cereal and prepared baking sheet with the rack on your work surface. Dip the tots in the egg wash (let the excess drip off), roll them in the cereal to fully coat and place on the rack. (To avoid a mess, designate one hand for dipping and retrieving in the egg and the other for rolling in the cereal.) Spray each tot all over with the cooking spray, turning as needed. (Unsprayed breaded tots can be placed on a parchment-lined baking sheet, frozen until solid, about 2 hours, then transferred to a large freezer bag for up to 1 month. Coat with cooking spray before baking.)\nBake the tots on the prepared baking sheet until golden brown outside and hot inside, 15 to 20 minutes. Let cool for a few minutes, then transfer to a serving platter. Serve with desired dipping sauces.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Grüner Veltliner]" + }, + { + "recipe": "Herbed Cheese-Stuffed Burgers\n1 1/2 pounds ground beef chuck (80/20 blend preferred)\n4 tablespoons herb-garlic cheese, slightly softened\nVegetable oil, for griddle or grill\nKosher salt and freshly ground black pepper\n4 potato buns or kaiser rolls, toasted if desired\nLettuce and sliced tomato, for topping\nInstructions:\nDivide the ground beef into eight equal portions and lightly form into balls. Flatten the meat into patties and press a divot into 4 of them ? these will be the bottom of the burgers. Place 1 tablespoon of the herb cheese into each divot. Cover with a second patty, pressing to seal around the cheese to the edges and taking care there are no air pockets. Repeat to make 4 burgers total.\nHeat a griddle or grill over medium-high heat. Brush lightly with oil. Evenly sprinkle the patties all over with salt and pepper. Cook the burgers, turning once, until well-browned and an instant-read thermometer inserted sideways into the burger registers 145 degrees F, 8 to 10 minutes. Put the burgers on the bottom buns and top with lettuce and tomato. Cover with the top buns and serve.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Yellowtail Sashimi with Diced Chiles\n4 ounces fresh premium yellowtail (belly, if available)*\n1/2 teaspoon minced garlic\n1/2-ounce fresh ginger, finely julienne\n1 1/2 tablespoons thinly sliced scallions\n1 tablespoon finely diced red jalapeno\n1 tablespoon finely diced green jalapeno\n1 tablespoon soy sauce\n1 tablespoon yuzu juice (Japanese citrus)*\n1 tablespoon ponzu sauce (Japanese citrus vinegar)*\n1 tablespoon extra-virgin olive oil\n1 lemon wedge, for serving\nDaikon radish, cut into julienne, for serving*\nInstructions:\nSlice the yellowtail very thinly and fan out on a plate.\nBrush the minced garlic over the sashimi evenly. Sprinkle the ginger, scallions, and jalapeno evenly over the fish. Drizzle the soy sauce, yuzu, and ponzu evenly over the fish.\nHeat a small saucepan over high heat. Carefully add the olive oil to the extremely hot pan and heat until it just begins to smoke, about 30 seconds. Remove from the heat and carefully pour over the fish. The hot oil will sear the outside of the fish.\nGarnish with a lemon wedge and julienned daikon.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Salmon Keftethes (Cakes)\n1 pound cooked and flaked salmon\n3 ounces chopped fresh flat-leaf parsley \n1/2 cup finely chopped celery \n2 tablespoons fine breadcrumbs \n1 tablespoon olive oil \n1/2 teaspoon sea salt \n1/2 teaspoon pepper \n4 sprigs dill, chopped \n4 cloves garlic, finely chopped \n1/2 small onion finely chopped \n1/2 cup fine breadcrumbs\n1/2 cup all-purpose flour \nPinch chopped fresh parsley\n1 cup Greek yogurt\n1/2 teaspoon sea salt \n1/2 fresh lemon \n1 sprig dill, chopped \nInstructions:\nFor the keftethes: Line a sheet tray with wax paper and set aside. In a large mixing bowl combine the salmon, parsley, celery, breadcrumbs, oil, salt, pepper, dill, garlic and onions. Knead the mixture thoroughly and form into several round keftethes (cakes).\nFor the flour mixture: Mix together the breadcrumbs, flour and parsley, and then set aside in a shallow pan or baking sheet.\nCoat each cake in the flour mixture and then place the formed and floured cakes on the prepared sheet tray and refrigerate for 1 hour.\nFor the sauce: Mix together the yogurt, salt, lemon juice and dill, and set aside. \nTo cook, pan fry the keftethes over medium-high heat until golden brown, 3 to 5 minutes on each side. Serve the keftethes with the yogurt dill sauce.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Sweet Santa Barbara Shrimp with Roasted Portobello Mushroom and Haricots Verts Salad with Heirloom Tomatoes and a Banyuls Vinaigrette\n3 to 4 portobello mushrooms, cleaned and stemmed\n1 finely diced garlic clove, plus 1 smashed\n1/4 cup extra-virgin olive oil\n1/4 cup balsamic vinegar, plus 1 3/4 cups\nSalt and freshly ground black pepper\n1 small sweet onion\n1 bunch peppercress, leaves picked and stems discarded (red chard or baby arugula can be substituted.)\n1/8 pound baby lettuces\n12 medium Santa Barbara shrimp, (Tiger shrimp can be substituted)\nOlive oil\n1 1/2 ounces Banyuls vinegar\n1 tablespoon Dijon mustard\n1 tablespoon lemon juice\n1/2 cup grapeseed oil\n1 ounce canola oil\n2 heirloom tomatoes, cut into 1/4-inch cubes\n1 bunch chives, chopped\n2 shallots, peeled and brunoised\n1 pound haricots verts, trimmed, halved, and cooked in salted water and chilled\nInstructions:\nChill 4 salad plates. Preheat the oven to 250 degrees F.\nIn a medium sized bowl add the mushrooms, diced garlic, 1/4 cup extra-virgin olive oil, 1/4 cup balsamic vinegar, salt and pepper, mix all ingredients together until mushrooms are well coated. Place mushrooms, bottoms down, on a sheet pan, and roast in the oven for 45 minutes or until sweet, juicy, and tender. Remove from oven and dice. Meanwhile, Reduce the remaining 1 3/4 cups balsamic vinegar to a sweet glaze over low heat in a small saucepan.\nCut the sweet onions in quarters, then slice the onion into very thin julienne. Make sure you slice them so the onion slices do not stick together. Shock the uncooked onions in an ice bath for 4 minutes, strain the onions from the ice bath, set aside.\nMix the peppercress and baby lettuce together in a large bowl and set aside.\nSeason shrimp with salt and pepper and sear in olive oil in a hot pan. Set aside.\nUsing a small squirt bottle, or any small plastic container that will withhold a strong shake, add the Banyuls vinegar, mustard, lemon juice, salt, and pepper. Shake for 1 minute, until all is well mixed and salt has dissolved. Add the grapeseed and canola oil and shake again. Add the tomatoes, chives, shallots, haricots verts, and the shrimp to the lettuce mixture, and mix gently and slowly. Add the vinaigrette to lightly coat the coating to all the ingredients. Using chilled salad plates carefully place the salad in layers forming a nice small peak. Garnish with balsamic syrup and serve.\n", + "wine_type": "[Rhone Blends, Pinot Grigio, Vermentino, Sauvignon Blanc]\n\n" + }, + { + "recipe": "Orzo Salad with Citrus Vinaigrette\n1/2 pounds orzo pasta\n3 Roma tomatoes, diced\n1/4 cup cilantro, chopped\nCitrus Vinaigrette, recipe follows\nSalt and freshly ground black pepper\n1/4 cup freshly squeezed lemon juice (from 1 1/2 medium lemons)\n1/2 teaspoon Dijon mustard\n2 teaspoons lemon zest\n2 teaspoons lime zest\n1/2 teaspoon sea salt\n1/4 teaspoon freshly ground black pepper\n3/4 cup extra-virgin olive oil\nInstructions:\nFill a stockpot 3/4 full with salted water. When water comes to a rolling boil, add orzo. Cook until al dente, or according to package directions.\nDrain orzo and cool on a baking sheet.\nMake the vinaigrette. When orzo is at room temperature, toss with tomatoes and cilantro. Dress with vinaigrette.\nIn medium bowl, whisk together lemon juice, mustard, zests, salt and pepper. Slowly whisk in olive oil until mixture has emulsified. Vinaigrette can be made up to 3 hours ahead, covered and chilled. Bring to room temperature and stir before serving.\n", + "wine_type": "[Vermentino, Sauvignon Blanc, Grüner Veltliner, Albariño]" + }, + { + "recipe": "Shaved Salad with Prosciutto Bits\n1/4 cup red wine vinegar\nPinch gray salt\n2 tablespoons Dijon mustard\n1 teaspoon dried oregano\nFreshly ground black pepper\n1 cup extra-virgin olive oil\n1/2 cup crumbled blue cheese, optional\n2 cups baby arugula\n2 cups coarsely grated or thinly sliced fennel, about 2 small bulbs\nGray salt and freshly ground black pepper\n1/2 cup freshly grated Parmesan\n1/2 cup Prosciutto Bits, recipe follows\n2 cups coarsely grated green zucchini\n2 cups coarsely grated or thinly sliced red cabbage\n2 cups coarsely grated carrot\nInstructions:\nFor the vinaigrette: In a small bowl, whisk together the vinegar and salt. The salt crystals should dissolve. Whisk in the mustard, oregano, and black pepper. Slowly whisk in the olive oil to form a smooth emulsion. Crumble in the blue cheese, if using. Pour the vinaigrette into a serving bowl to be passed at the table with a spoon. Refrigerate until ready to serve.\nFor the salad: Set out 8 salad bowls, preferably clear glass so the guests can see the layers of vegetables. For each bowl, put down a layer of arugula and then a layer of fennel. Season with salt and pepper, to taste, and sprinkle 1 tablespoon Parmesan and 1 tablespoon Prosciutto Bits over the fennel. Next, put down a layer of zucchini and a layer of red cabbage. Once again, season with salt and pepper to taste and sprinkle with Parmesan and Prosciutto Bits. Put down a layer of carrots over the top and finish with a small sprinkling of Parmesan and Prosciutto Bits.\nServe the salads at room temperature. Pass the vinaigrette at the table. Allow guests to dress their own salads and mix up the layers.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]\n\n" + }, + { + "recipe": "Grilled Garlic Shrimp with Israeli Couscous\n1 pound large peeled and deveined shrimp, tails removed\n6 tablespoons extra-virgin olive oil, plus more for oiling the grill grates\n2 teaspoons dried oregano\n1/4 teaspoon crushed red pepper flakes\n3 large cloves garlic, grated\n3 lemons\n2 cups Israeli couscous\n1/4 cup golden raisins\nKosher salt and freshly ground black pepper\n2/3 cup crumbled feta\n1/3 cup pitted Kalamata olives, halved\n1/3 cup roughly chopped fresh parsley\nInstructions:\nPrepare a grill or grill pan for high heat. Soak four 12-inch skewers in water for at least 30 minutes\nPut the shrimp in a large resealable plastic bag. Add 2 tablespoons of the oil, oregano, crushed red pepper, 1 clove grated garlic and the zest and juice of 1 lemon. Seal the bag tightly and use your hands to lightly massage the marinade into the shrimp. Marinate for 15 minutes at room temperature.\nMeanwhile, heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the couscous and cook, stirring occasionally, until toasted, about 3 minutes. Add the remaining 2 cloves grated garlic and cook, stirring, about 1 minute. Add 2 1/4 cups water, the raisins and 1 teaspoon salt. Bring to a boil. Cover, reduce the heat to low and cook until all the water has been absorbed and the couscous is tender, about 12 minutes. Transfer the couscous to a large bowl and stir with a fork to break up any clumps and release excess steam. Set aside.\nThread about 5 shrimp on each skewer. Lightly oil the grill grates. Grill the shrimp until lightly charred in spots on both sides and just cooked through, 1 to 2 minutes per side. Add the remaining 3 tablespoons oil, the feta, olives and parsley to the couscous. Finely grate the zest of 1 lemon and add it to the couscous along with its juice and the juice from the remaining lemon and toss to combine. Season with salt and pepper and divide among 4 plates and top with the shrimp.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]\n\n" + }, + { + "recipe": "Easy Garlic Knots\nAll-purpose flour, for rolling dough\n1 pound fresh pizza dough\n3 tablespoons salted butter, melted\n3 tablespoons extra-virgin olive oil\n1 teaspoon kosher salt\n1/2 teaspoon garlic powder\n3 cloves garlic, minced\n1/4 cup freshly grated Parmesan\n2 tablespoons fresh flat-leaf parsley, chopped\n1 tablespoon flaky sea salt\nInstructions:\nSprinkle flour lightly over your work surface. Roll the pizza dough into a disc and sprinkle both sides lightly with flour. Cut the dough into 10 equal pieces.\nRoll one piece of dough into an 8-inch log. Tie a knot in the center of the log (by creating a loop in the center of the log and threading one end of the log through the loop to form a tight knot). Place the knot into an 8-inch cast-iron skillet. Repeat this process with the remaining 9 pieces of dough. Spread a clean towel over the skillet and place in a warm area to proof for 1 to 2 hours. After proofing, the knots should look slightly puffed.\nPreheat the oven to 400 degrees F.\nIn a small bowl, stir together the melted butter, olive oil, kosher salt, garlic powder and fresh garlic. Generously brush each knot with the butter mixture, being careful to leave the fresh garlic at the bottom of the bowl.\nBake the knots for 25 to 30 minutes. Carefully remove the skillet from the oven and pour the remaining garlic butter over the partially baked knots. Return the skillet to the oven and bake until the knots are golden brown and the garlic is caramelized, 15 minutes more.\nSprinkle the knots with the Parmesan cheese, parsley and sea salt. Serve immediately. \n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Grüner Veltliner]" + }, + { + "recipe": "Strawberry Jelly Roll\nNonstick cooking spray\n3/4 cup cake flour \n1 teaspoon baking powder \n1/2 teaspoon salt\n5 large eggs, separated \n1/2 cup granulated sugar \n1 teaspoon vanilla extract, plus 1/4 teaspoon \n2 tablespoons confectioners' sugar, plus 1/4 cup\n2 cups heavy cream\n1 1/2 cups strawberry jam \nFresh mint sprigs, for garnish \nInstructions:\nPreheat the oven to 350 degrees F. Spray a rimmed 10-by-15-inch baking sheet with cooking spray, then line with parchment paper; spray the parchment paper.\nIn a medium bowl, whisk to combine the cake flour, baking powder and 1/4 teaspoon of the salt. Set aside.\nIn a stand mixer fitted with the whisk attachment, whisk the egg yolks and granulated sugar until the mixture is light and forms thick ribbons when the whisk is pulled away. Whisk in the 1 teaspoon vanilla extract. With a rubber spatula, fold in the flour mixture until completely combined.\nUsing a handheld mixer (or stand mixer) fitted with the whisk attachment, beat the egg whites in a large bowl until stiff peaks form, about 3 minutes on medium-high speed. Gently fold the egg whites into the batter until completely combined.\nPour the batter onto the prepared baking sheet and spread with an offset spatula or spoon to evenly cover the parchment. Bake until the cake is springy when touched, about 10 minutes.\nDust a clean kitchen towel with the 2 tablespoons confectioners' sugar, turn the cake out onto the towel, and roll into a log. Let cool.\nWhip the cream, 1/4 cup confectioners' sugar, and the remaining 1/4 teaspoon salt and 1/4 teaspoon vanilla into stiff peaks. Set aside for the filling and topping.\nTo assemble, unroll the cake and spread the strawberry jam to cover the cake. Top with some of the whipped cream mixture, and then roll the cake into a log. Transfer to a serving plate, seam-side down, and top with the remaining whipped cream. Garnish with mint sprigs.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Moscato]\n\n" + }, + { + "recipe": "Three-Ingredient Green Smoothie Recipe | Ayesha Curry | Food Network\n12 ounces coconut water\n2 large handfuls baby spinach \n1/4 fresh pineapple, cut into cubes \nInstructions:\nPut the coconut water spinach and pineapple in a blender and whirl until smooth. Serve.\n", + "wine_type": "[Viognier, Vermentino, Sauvignon Blanc]" + }, + { + "recipe": "Apple-Rosemary Souffle\nAbout 2 tablespoons unsalted butter, softened, for the ramekins\n2 tablespoons sugar for the ramekins\n2 4-inch sprigs fresh rosemary\n3/4 cup plus 2 tablespoons sugar\n2 tablespoons unsalted butter\n2 pounds tart apples (about 6 large), such as Granny Smith, Jonagold, or Braeburn, peeled, cored, and cut into 1/2-inch dice\n1 2-inch piece cinnamon stick\n1/2 vanilla bean, split and scraped, or 1 teaspoon vanilla extract\n1 tablespoon finely chopped fresh ginger\n3 large egg yolks\nOptional: 2 tablespoons Calvados or Cognac\n6 large egg whites\n1 cup Herb-Infused Custard Sauce made with fresh bay laurel leaves or rosemary, and vanilla (recipe follows)\n2 cups herb-infused whole milk (recipe follows)\n1/2 cup sugar\n6 large egg yolks\n2 cups whole milk, plus an additional 2 tablespoons if needed\nYour choice of herb (see in main souffle recipe above)\nInstructions:\n1. Prepare the molds. Generously coat the interiors of 8 6-ounce straight-sided ramekins with the softened butter using a pastry brush or your fingers. Pour 2 tablespoons sugar into 1 dish and turn it until all surfaces are coated, then tip the sugar out into the next and repeat the process until all the ramekins have a thorough coating of butter and sugar. Set the prepared molds in a large shallow baking pan or on a half-sheet pan. \n2. Applesauce. Tie the rosemary sprigs together with kitchen twine, wrapping the twine in a spiral up the length of the stems to keep the needles from falling off in the sauce. Put 3/4 cup sugar in a 4-quart heavy-bottomed saucepan and place it over medium-high heat. When the sugar begins to melt, stir it with a wooden spoon. it will form big lumps at first, but keep cooking and stirring until all the sugar is dissolved and you have a smooth amber syrup. As soon as it reaches this stage, add 2 tablespoons butter and stir until it is melted and incorporated. Add the apples and stir. The caramel will harden and form lumps again, but once the sauce cooks it will dissolve. Add the rosemary bundle, cinnamon stick, and vanilla bean. Stir in the vanilla extract if using. Puree the mixture with a handheld immersion blender, in a food processor, or by passing it through a food mill. You should have a deep brown sauce that is thick enough to hold its shape in a mound. (This applesauce can be stored covered in the refrigerator up to 1 week. Bring to room temperature before proceeding.) \n3. Egg whites. Preheat the oven to 375 degrees F. In a large mixing bowl, whisk the egg yolks and liquor if suing into the applesauce. In a separate bowl, beat the egg whites until they form soft peaks, add the remaining 2 tablespoons sugar, and continue to beat until they form stiff peaks. Using a large rubber spatula, fold one-third of the whites into the apple mixture until it is thoroughly incorporated, then gently fold in the remaining egg whites. Tilt the bowl over the prepared souffle cups and, using the rubber spatula to carefully guide the mixture, fill the dishes to 1/2 inch of the top. Wipe up any spills ont he sides of the dishes and, using your thumb, wipe off any mixture that is touching the rims. If the souffle bakes onto any buttered surface at the top of dish, it will stick and prevent it from rising straight up. At this point the souffles can be held up to 1 hour at room temperature. \n4. Baking. Put the baking pan holding the souffles in the oven and pour about 1/2 inch hot tap water into the pan. Bake until the souffles are nicely browned and risen about 1 1/2 inches, 20 to 25 minutes. Using tongs or oven mitts, immediately transfer the hot dishes to individual serving plates and rush them to the tables with pitchers of the custard sauce. Each guest should break open their souffle in the middle and pour in some of the custard.\n1. Heating the milk and warming the yolks. Pour the milk and sugar into a small (1 to 2-quart) saucepan and set it over medium heat. Put the egg yolks in a medium stainless-steel mixing bowl and float that bowl in a larger bowl half full of hot tap water. Whisk the yolks until they are lukewarm, about 90 degrees to 100 degrees F. (it will take less than 1 minute), then lift the bowl out of the water. \n2. Cooking the custard. The instant the milk mixture comes to a rolling boil and rises in the pan, lift it off the heat. With the whisk in one hand and the saucepan in the other, pour the boiling milk into the egg yolks as you whisk constantly but gently. Continue to gently stir the sauce with the whisk for 30 seconds. At this point it should be fully cooked. An instant-read thermometer set in the sauce should register 170 degrees to 180 degrees F. It should coat a teaspoon, but it will become much thicker when it cools. (If for some reason the sauce did not get hot enough to thicken, you can place the bowl on top of a saucepan of boiling water and stir it with a rubber spatula until it reaches 170 degrees F. Do not heat the sauce above 180 degrees F. or it will curdle.) Now whisk the sauce rapidly for 30 seconds to cool it and then pour it through a fine sieve. Store it in a covered container in the refrigerator for up to 5 days. \nPour the milk into a small (1 to 2-quart) saucpean and place it over medium-high heat. Watch the pan carefully. As soon as the milk comes to a full boil, add the herbs and any additional flavoring, push them under the surface of the pan and let the herbs steep for 30 minutes. If they steep longer, it will have little effect on the flavor, but you should uncover the pan so that the milk can cool faster. Strain the liquid through a fine sieve into a large liquid measuring cup, pressing down firmly on the herbs with the back of a spoon to extract all the liquid from the leaves. Add fresh milk if needed to measure 2 cups.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Mangoes Foster with Creme Fraiche\n1 stick unsalted butter\n1/2 cup packed light brown sugar\n6 large slightly under-ripe mangoes, halved and pitted\n1/3 cup bourbon\n1/4 teaspoon ground cinnamon\n1/8 teaspoon salt\n1/2 cup chopped toasted pecans\n1/2 cup creme fraiche or sour cream, optional\nInstructions:\nHeat the grill to high.\nPlace a medium saucepan on the grates of the grill, add the butter, and brown sugar, and cook, stirring occasionally, until the sugar has melted and the mixture thickens slightly, about 5 minutes.\nWhile the sauce is cooking, remove the mangoes from the peel and cut into diamond shapes. Place the diamonds onto serving plates.\nRemove the pan with the sauce from the heat and add the bourbon. Using a long lit match, ignite the bourbon and allow the flames to subside. Stir in the cinnamon, salt and pecans. Top mangoes with the sauce and with a large dollop of creme fraiche, if using.\n", + "wine_type": "[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" + }, + { + "recipe": "Hash Browns with Cheesy Eggs and Avocado\n1 small onion\n1 pound Yukon gold potatoes, peeled \n1 teaspoon salt \nFreshly ground black pepper \n2 tablespoons chopped fresh herbs, such as parsley and thyme \n4 tablespoons extra-virgin olive oil \n2 tablespoons whole milk\n8 large eggs \n1/2 teaspoon salt \nFreshly ground black pepper \n2 tablespoons salted butter \n6 tablespoons garlic-herb cheese, such as Boursin\n1 avocado, sliced \nInstructions:\nFor the hash browns: Preheat the oven to 250 degrees F.\nGrate the onion on the largest holes of a box grater into a large bowl. Grate the potatoes and put in a strainer lined with cheesecloth or a kitchen towel. Squeeze the liquid from the potatoes, then add the dry potatoes to the bowl with the onions. Season with salt and pepper. Add the herbs and mix until well combined.\nHeat 2 tablespoons oil in a medium cast-iron skillet over medium heat. Drop 1/4 cup of the potato mixture into the skillet, pressing down lightly with a spatula. Repeat until there are 4 hash browns in the skillet. Cook until golden brown on the bottom, 5 to 7 minutes, reducing the heat to medium low if they start to brown too quickly. Flip and cook until golden brown, 5 to 7 minutes more. Transfer to a baking sheet and keep warm in the oven. Repeat the process with the remaining 2 tablespoons olive oil and remaining potato mixture.\nFor the cheesy eggs: In a medium bowl, whisk together the milk and eggs and season with salt and pepper.\nMelt the butter in a medium nonstick skillet over medium heat. Lower the heat and add the egg mixture. Using a heatproof rubber spatula, push the eggs toward the center of the skillet and let the liquid run out. Cook, continually moving, until just set, about 2 minutes. Drop 2 tablespoons of the garlic-herb cheese into the middle. Gently fold the cheese into the warm eggs.\nDivide the hash browns among 4 plates. Top each with some cheesy eggs and sliced avocado. Dollop each portion of eggs with 1 tablespoon of the remaining garlic-herb cheese. Serve immediately.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]\n\n" + }, + { + "recipe": "Peach Punch\n2 ripe peaches, (about 8 ounces), halved and pitted\n1 cup good quality dark rum\n1/4 vanilla bean\n5 cups cold ginger ale\nInstructions:\nWith a box grater, grate 2 peach halves into a pitcher. Finely dice the remaining peaches, adding to the pitcher, along with the rum and vanilla bean. Cover and refrigerate until chilled, about 2 hours, more than that and the vanilla becomes too potent. Add the ginger ale and serve.\n", + "wine_type": "[Sauvignon Blanc, Moscato, Riesling]" + }, + { + "recipe": "Pan-Roasted Carrots with Mint and Parsley Gremolata\n1 1/2 pounds carrots, cut on a diagonal into 3-inch-long pieces, halved lengthwise\n1/2 cup low-sodium vegetable or chicken broth\n4 teaspoons olive oil\nKosher salt and freshly ground black pepper\n1/4 cup chopped mint\n1/4 cup chopped parsley\n2 teaspoons fresh lemon juice\n1/2 teaspoon finely grated lemon zest\nInstructions:\nPlace the carrots, broth and 1 teaspoon of the oil in a large skillet and bring to a boil over medium-high heat. Cover, reduce the heat to medium and continue to cook until the carrots are tender, 12 to 14 minutes. Uncover and cook, stirring, until the liquid has evaporated and the carrots are lightly browned, another 2 to 3 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. \nMeanwhile, combine the mint, parsley, juice, zest and remaining 3 teaspoons oil in a small dish. Sprinkle with salt and pepper. Toss the warm carrots with the herb mixture. \n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" + }, + { + "recipe": "Ratatouille Stew\n2 tablespoons extra-virgin olive oil\n3 cloves garlic, minced\n1 yellow onion, diced\n1 small eggplant, diced\n1 small yellow squash, diced\n1 small zucchini, diced\nKosher salt and cracked black pepper\n1/2 cup fresh basil leaves, chopped, plus more for garnish\nOne 15-ounce can diced tomatoes\n1 cup low-sodium chicken broth\nGarlic Crostini, recipe follows\n1/2 French baguette, sliced on an angle\nOlive oil, for drizzling\nKosher salt and cracked black pepper\n1 clove garlic\nInstructions:\nIn a large pot, heat the oil over medium-high heat. Add the garlic and onions and cook, stirring, until the vegetables soften, 3 to 5 minutes. Add the eggplant, yellow squash and zucchini, and season with salt and pepper. Cook, stirring frequently, 5 more minutes. Stir in the basil and cook 1 more minute. Stir in the tomatoes (with their juices) and chicken broth and bring to a boil. Reduce the heat and simmer 10 minutes to allow the flavors to develop. Remove from the heat and cool slightly. Garnish with chopped basil and serve with Garlic Crostini.\nPreheat the oven to 400 degrees F. Place the baguette slices on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Bake just until crispy and golden brown, about 5 minutes. Cool slightly, then each slice with the garlic clove.\nPer serving: Calories 361; Total Fat 11 grams; Saturated Fat 2 grams; Protein 13 grams; Total Carbohydrate 56 grams; Sugar: 9 grams; Fiber 8 grams; Cholesterol 0 milligrams; Sodium 924 milligrams\n", + "wine_type": "[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" + }, + { + "recipe": "Rainbow Cupcakes\n1 3/4 cups cake flour\n1 teaspoon baking powder\n1/4 teaspoon baking soda\n1/2 teaspoon salt\n2/3 cup whole milk, at room temperature\nFinely grated zest of 1 lemon plus juice of 1/2 lemon\n1 teaspoon pure vanilla extract\n1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature\n1 cup sugar\n3 large egg whites, at room temperature\nRed, orange, yellow, green, blue and purple gel food coloring\n2/3 cup sugar\n2 large egg whites, at room temperature\n1/4 cup cold water\n1 teaspoon pure vanilla extract\n1/2 teaspoon cream of tartar\nPinch of salt\nInstructions:\nMake the cupcakes: Preheat the oven to 325 degrees F. Line a 12-cup muffin pan with white paper liners. Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Stir together the milk, lemon juice and vanilla in a small bowl; set aside (the milk will curdle). Beat the butter, 3/4 cup sugar and the lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Reduce the mixer speed to low. Beat in the flour mixture in three batches, alternating with the milk mixture in two batches, until combined. Increase the mixer speed to medium and beat briefly until smooth.\nBeat the egg whites in a large bowl with a mixer on high speed until foamy. Gradually beat in the remaining 1/4 cup sugar; continue beating until stiff glossy peaks form, about 3 minutes. Using a rubber spatula, fold the beaten egg whites into the batter in two batches. Divide the batter evenly among 6 small bowls; tint each with 1 to 3 drops gel food coloring, stirring to distribute the color.\nDivide the purple batter evenly among the prepared muffin cups (about 1 1/2 teaspoons per cup) and gently spread to cover the bottom; layer the blue, green, yellow, orange and red batters on top, gently spreading each color but making sure not to swirl the colors together. (The liners will be full.) Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.\nMeanwhile, make the frosting: Whisk the sugar, egg whites, water, vanilla, cream of tartar and salt in a large metal bowl set over a saucepan of simmering water until combined (do not let the bowl touch the water). With the bowl still over the simmering water, beat the mixture with a hand mixer on medium-high speed until stiff glossy peaks form, 5 to 7 minutes. Remove the bowl from the saucepan and let cool 5 minutes. Transfer the frosting to a piping bag fitted with a large round tip. Generously pipe onto the cupcakes.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" + }, + { + "recipe": "Chicken With Mango Barbeque Sauce\n2 tablespoons olive oil\n1 onion, diced (about 1 cup)\n1 red pepper, diced (about 1 cup)\n3 cloves garlic, coarsely chopped\n1 teaspoon salt\nFreshly ground black pepper\n1/2 teaspoon ground allspice\n1/3 cup red wine vinegar\n3 tablespoons molasses\n2 tablespoons Worcestershire sauce\n2 tablespoons lime juice\n1/4 cup low-sodium tomato sauce\n1 mango, diced (about 1 1/2 cups)\n2 to 3 jalapenos, minced\n2 boneless, skinless chicken breasts (about 3/4 pound each)\nInstructions:\nHeat the oil in a medium-sized skillet over medium-high. Add the onions and cook until translucent, about 2 minutes. Add the red peppers, garlic, salt and pepper, and allspice and cook for 2 minutes more. Stir in the vinegar, molasses, Worcestershire sauce, lime juice and tomato sauce and cook for 1 minute more. Transfer the mixture into a bender and add the mango and jalapeno. Blend until smooth.\nPut 1 cup of the barbeque sauce into a resealable plastic bag with the chicken and marinate for 1 hour.\nPreheat the broiler. Put the chicken on a broiler pan and discard the marinade. Broil the chicken on high for about 12 minutes, turning once. Let the meat rest for 10 minutes before slicing. Spoon about 1/2 cup of barbeque sauce over the meat slices and serve.\n", + "wine_type": "[Syrah, Zinfandel, Tempranillo, Garnacha]" + }, + { + "recipe": "Apricot Orange-Glazed Duck\n6 ducks, 5 to 6 pounds each\n4 3/4 cups apricot-orange glaze, recipe follows\n1/4 cup reserved duck fat (from duck drippings)\n6 cups duck or chicken stock\n4 cups apricot-orange glaze, recipe follows\n2/3 cup, plus 3 tablespoons flour\nSalt and freshly ground black pepper\n2 cups apricot preserves\n2 cups orange preserves\n4 cups maple syrup\n1/2 cup brandy\n6 tablespoons Grand Marnier or Triple Sec\nInstructions:\nRinse the ducks with cold water and pat them dry with paper towels. Place them in a large shallow dish or plastic container and refrigerate, uncovered, overnight.\nPreheat the oven to 500 degrees.\nPlace the duck, breast side up, on racks in several shallow roasting pans. Prick the skin all over, especially along the side of the breast, so that the fat can run off while roasting.\nRoast for 20 minutes, then reduce the oven temperature to 350 degrees. Continue roasting for 15 to 20 minutes per pound. Begin to baste with the glaze once the ducks have been roasting for 50 minutes. Baste every 5 to 10 minutes. The ducks are done when a meat thermometer registers 170 degrees. If you prefer your meat well done, continue to roast about another 15 minutes, but be aware the meat may become a bit dry. Discard all but 1/4 cup of the residual fat in the roasting pan, reserving for Apricot-Orange Duck Sauce recipe.\nCooks Note: Unless you have 2 ovens, roast 3 ducks at a time. Reheat the first set of ducks for about 10 minutes, or until heated through.\nPlace one of the roasting pans, which have been drained of fat, on stovetop. Set heat of burners to medium, add the 1/4-cup fat and stir to loosen pieces from bottom of pan. Whisk in stock. Simmer for 15 minutes, uncovered. Add apricot-orange glaze; simmer 5 minutes.\nMeanwhile, place flour in a medium bowl and whisk in 1 1/2 cups liquid scooped up from the pan; blend well. Add flour mixture to pan, whisking until well blended. Simmer 5 to 10 minutes or until slightly thickened. Add salt and pepper, to taste.\nIn a large bowl, combine all the ingredients and mix well.;\n", + "wine_type": "[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]\n\n" + }, + { + "recipe": "Honey Soy Grilled Salmon with Edamame\n1/4 cup packed cilantro leaves\n2 scallions\n2 teaspoons vegetable oil\n1 teaspoon grated ginger\nKosher salt and freshly ground pepper\n4 center cut skin-on wild salmon fillets, about 6 ounces each\n2 teaspoons fresh lime juice\n2 teaspoons low-sodium soy sauce\n2 teaspoons honey\n1/4 teaspoon black sesame seeds\n1 1/3 cups cooked edamame\nLime wedges, optional garnish\nInstructions:\nPreheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.\nCut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.\nStir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.\nBroiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Roasted Elk\n2 pounds elk roast\nPinch salt and pepper\n1/2 cup duck fat, rendered\nInstructions:\nRub the elk roast with salt and pepper. Roast in a preheated 400-degree F oven for about 25 minutes per pound, or until the thermometer registers 140 degrees. While the elk is roasting, periodically, baste the roast with the rendered duck fat to maintain the moisture. Let roast cook until an inserted meat thermometer reads 155 degrees. Let the roast rest for 10 minutes before slicing and serving.\n", + "wine_type": "[Cabernet Sauvignon, Malbec, Syrah/Shiraz]" + }, + { + "recipe": "Apple Fries with Apple Pie Spice Whipped Cream\n1 quart neutral frying oil\n1 cup heavy cream \n1 tablespoon powdered sugar \n1/2 teaspoon apple pie spice \n1/2 teaspoon vanilla extract \n1/4 cup cornstarch \n1 tablespoon cinnamon sugar \n2 Granny Smith apples, cored, peeled and cut into 1/4-inch-thick strips \nKosher salt \nInstructions:\nPour the oil into a small Dutch oven fitted with a deep-fry thermometer. Heat over medium heat to 365 degrees F. Line a baking sheet with paper towels.\nCombine the heavy cream, powdered sugar, apple pie spice and vanilla in a large bowl. Whip with a whisk or hand mixer until it holds medium peaks. Refrigerate until ready to serve.\nWhisk 1/4 cup water into the cornstarch in a bowl until smooth. Add the cinnamon sugar and whisk to combine. Dip the apple strips into the mixture and toss until evenly coated. Allow any excess mixture to drip off before carefully lowering half of the apples into the hot oil. Fry, tossing occasionally, until lightly browned, about 3 minutes. Let drain on the prepared baking sheet. Sprinkle with a pinch of salt. Fry the remaining apple strips in the same manner. Serve immediately alongside the whipped cream.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]" + }, + { + "recipe": "Hot Mussels\n1 pound mussels\n1/2 cup licorice-flavored liqueur (recommended: Pernod)\n3 tablespoons salted butter, softened\n1 teaspoon chopped fresh chives\n1 teaspoon chopped fresh tarragon leaves\n3 tablespoons fresh bread crumbs\nFreshly ground black pepper\n1 lemon, cut into wedges\nInstructions:\nPreheat the oven to broil with the rack near the top.\nClean the mussels, discarding any that are open. Bring the liqueur to a boil in a large pot, and add the mussels, cover, and cook 3 minutes, or until opened. Drain and discard any mussels that have remained closed.\nMash the butter with the chives and tarragon in a bowl. Put a pinch of the herbed butter on each mussel. Sprinkle over the breadcrumbs. Grind over some pepper. Broil until the crumbs are golden, about 2 minutes. Serve the mussels with lemon wedges for squeezing.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Albariño]" + }, + { + "recipe": "Kakawa's Mayan Chile Chocolate Elixir\n3 1/2 ounces unsweetened chocolate, chopped into chunks, such as Valrhona\n4 tablespoons agave or honey\n2 tablespoons chile powder (we use ancho)\n1/4 teaspoon vanilla extract\nInstructions:\nIn a medium saucepan, heat 1 1/2 cups water until almost boiling. Turn off the heat and add in the chocolate. Whisk until melted and combined.\nTurn the heat back on again if you wish to further melt, heat and thicken. However, do not walk away, chocolate burns very easily. Continue stirring until you remove it from the heat. Do not let the chocolate and water come to a full boil. After the water and chocolate are combined, add in the agave, chile powder and vanilla. \nEnjoy immediately while it's hot, or pour over ice for a unique experience!\n", + "wine_type": "[Tempranillo, Malbec, Zinfandel, Petite Sirah]" + }, + { + "recipe": "White Bean and Chorizo Soup\n1 teaspoon olive oil\n1 link or 5 1/2 ounces Chorizo sausage, diced\n1 large onion, thinly sliced\n2 celery stalks, diced\n2 cloves garlic, crushed\n2 teaspoons chopped fresh thyme\n1 teaspoon paprika\n2 tomatoes, diced\n4 cups chicken stock\n2 (14-ounce) cans cannellini beans, rinsed\nSea salt and freshly cracked black pepper\nInstructions:\nIn a large pan, heat the olive oil over high heat, and saute the sausage, until it crisps, about 3 to 4 minutes. Drain the pieces on a paper towel, and set aside. \nReduce the heat to medium-low, and add the onion and celery to the pan and cook, stirring occasionally, until the vegetables have softened, about 6 to 7 minutes. Add in the garlic, thyme, and paprika and continue cooking and stirring, until the herbs are fragrant, about 1 to 2 minutes. Add the tomatoes and cook for another minute. Return the chorizo to the pan along with the stock. Bring the liquid to a boil, reduce the heat, and simmer, stirring occasionally, for 10 minutes. Add in the beans and cook for an additional 5 minutes. Season the soup with the sea salt and black pepper before serving.\n", + "wine_type": "[Vermentino, Sauvignon Blanc, Grüner Veltliner, Albariño]" + }, + { + "recipe": "Garlic Yukon Gold Mashed Potatoes 2\n1 pound Yukon gold potatoes, washed and quartered\n2 cloves garlic\nKosher salt\n1/2 to 3/4 cup heavy cream\n1/2 stick cold butter, cut into 3 pats\nInstructions:\nPlace the potatoes and garlic in a saucepan. Cover with 1 to 2 inches cold water and season generously with salt. The water should taste like the sea. TASTE IT! If the water is under seasoned at this point it will be hard to have a well-seasoned end product. Bring the pan of water to a boil, reduce to a simmer and cook until the potatoes are fork tender, 15 to 20 minutes. Drain the potatoes and garlic well and pass through a food mill or ricer. DO NOT use a food processor or blender. It will result in a very sticky and rubbery end product. While passing the potatoes, bring the heavy cream to a boil in a small saucepan. Once the cream has come to a boil, remove from the heat. While the potatoes are still hot, add one-third of the cream and 2 pats of the butter and stir vigorously into the potatoes. Repeat this process two more times until all of the cream and butter has been incorporated. Taste the potatoes for seasoning, and add salt if needed. Serve immediately or cover with foil and keep warm in an oven on low heat.\n", + "wine_type": "[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" + }, + { + "recipe": "Pastel de Choclo\n1 pound boneless skinless chicken breasts\n5 cups chicken broth\n1/4 cup vegetable oil\n1 large onion, finely chopped\n1 tablespoon paprika\n2 teaspoons ground cumin\n1 teaspoon dried oregano\n1/4 cup butter\n6 large ears fresh corn, husked or highquality frozen\n1/2 to 1 cup milk\n1 teaspoon salt\n1 teaspoon sugar\n8 fresh basil leaves, chopped\n4 hardboiled eggs, peeled, sliced\n1 cup pitted black brinecured olives (such as Alfonso or Kalamata)\n1 cup raisins\n2 tablespoons powdered sugar\nInstructions:\nPoach chicken in broth until cooked through. Cool in broth. Shred chicken. Save broth for another use. Set aside.\nHeat oil in heavy large skillet over medium heat. Add onion and stir until golden brown. Add paprika, cumin and oregano and stir until fragrant. Add shredded chicken and stir well. Season to taste with salt and pepper.\nUsing grater, grate corn from cob (WilliamsSonoma sells a special gadget for grating corn right into a bowl). If using canned or frozen corn, pulse in food processor until coarsely pureed. Melt butter in heavy large skillet over medium heat. Add corn, sugar and salt. Gradually stir in enough milk and cook until mixture is slightly thick. Stir in basil.\nPreheat oven to 400 degrees F. Spoon chicken mixture into 2quart baking dish. Arrange hardboiled eggs, olives and raisins over. Pour corn mixture over, smoothing top to cover filling completely. Sprinkle powdered sugar over top. Bake until crust is golden brown and firm to touch, about 40 minutes. Serve hot.\n", + "wine_type": "[Malbec, Tempranillo, Garnacha, Barbera]" + }, + { + "recipe": "Foil Wrapped Side of Salmon with Lemon and Rosemary\n1 whole side salmon, scaled, with skin, pin bones removed (2 1/2 to 3 pounds)\n2 teaspoons kosher salt\n1 teaspoon freshly ground white pepper\n1 teaspoon coarsely chopped fresh rosemary leaves\n1 lemon, very thinly sliced\n1/2 small red onion, thinly sliced\n8 cloves garlic, thinly sliced\n1/4 cup extra-virgin olive oil\nInstructions:\nPreheat the oven to 425 degrees F.\nRinse salmon fillet under cold running water and pat dry. Cut a piece of foil long and wide enough to encase the salmon when folded over the center and folded up on the ends. Position the foil on a large baking sheet and place the salmon in the center of the foil, skin side down. Sprinkle the salmon with the salt, pepper, and rosemary. Place the lemon slices over the fish fillet along with the sliced onion and garlic slivers. Drizzle the fillet evenly with the olive oil and fold the edges of the foil up over the salmon and crimp to seal. Fold the edges together on both ends to create an airtight package.\nBake the salmon for 15 minutes, or until just cooked through but still moist. Serve immediately, using a large metal spatula to portion fish. Serve some of the accumulated juices spooned over the fish.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "True Brew\nBrewing a simply perfect cup of Joe can be perfectly simple, if you stick to some basic guidelines:\nInstructions:\nBuy quality whole beans from a reliable purveyor (preferably a roaster). If you don't have a grinder at home, ask a salesperson to grind whole beans for you rather than settling for pre-ground.\nPurchasing bulk (unpackaged) beans from a specialty shop is okay as long as the bins or jars are relatively small and refilled regularly. Large vats hold a lot of beans and therefore don't need frequent filling. That means that beans can hang around for a long time being exposed to light and air. That can mean stale beans, and staleness is not a desirable attribute.\nPurchase pre-packaged whole beans only when sealed in a foil-style bag featuring a one-way valve. The dime-shaped plastic valve is usually integrated into the packaging so that it will be as unobtrusive as possible, so check carefully. The absence of a valve means that the coffee probably sat and \\gassed out\\ before it was packaged. That means it could be stale. Stale, again, is not a good thing. And remember: paper bags with twist tops are temporary transportation vessels, not storage devices.\nTry to purchase only a week's worth of beans at a time. If you live where this is impractical, purchase several small sealed packages rather than one large one. Unopened one-way valve bags will keep coffee fresh for approximately three months. If you buy bulk coffee (not sealed with one-way valves) in large amounts, divide into weekly batches, seal in Mason-style jars and freeze. Transfer these small batches to counter top storage as needed (see below) .\nStore opened or bulk coffee in an airtight, opaque container and store at room temperature for up to a week.\nGrind coffee as close to brewing time as possible. For drip method, grind in blade style grinder for 15 to 20 seconds. For French presses, grind for only 10 to 12 seconds.\nRegardless of method, brew using 2 heaping tablespoons of coffee for each 6 ounces of clean (filtered or bottled), cool water. If you prefer a milder cup, brew to full strength (between 190 and 205 degrees F), and then dilute with hot water. Brewing with too little coffee will result in over-extraction, and that means bitterness.\nIf you really want to taste the subtle nuances of regional coffees, consider a gold mesh filter.\nWhen purchasing a coffee maker (either manual or electric), look for a model that brews into a thermal carafe rather than a glass pot designed to sit on a heating element. Continuous heating of coffee leads to bitterness.\nQuality decaffeinated coffees usually cost more than regular beans.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Salabat\n4-5 cups water\n3 inches fresh ginger, sliced thinly\n1 cup brown sugar\nInstructions:\nBoil the water, ginger, and brown sugar together. Reduce heat and simmer for 15-20 minutes. Add more water if tea is too strong. Strain and serve hot or cold.\n", + "wine_type": "[Riesling, Gewürztraminer, Moscato]" + }, + { + "recipe": "Double-Fried French Fries\n4 large russet potatoes (about 2 pounds)\nCanola oil, for deep-frying (about 2 quarts)\nFine sea salt and freshly ground pepper\nInstructions:\nFill a large bowl with cold water. Peel the potatoes. Cut into 1/3-inch-thick slices, then stack the slices and cut into 1/3-inch-thick sticks, adding the potato sticks to the bowl of water as you go. Soak at least 30 minutes and up to 24 hours. (This will help remove the excess starch from the potatoes and keep them from oxidizing.)\nFill a heavy stockpot with 1 1/2 inches canola oil; fit with a deep-fry thermometer and heat the oil over medium heat until the thermometer registers 325 degrees F. Drain the potatoes and pat dry to remove any excess water.\nAdd 2 handfuls of potatoes to the hot oil. (There should be at least 1 inch of oil above the potatoes.) Par-cook the potatoes until they are light brown, 5 to 7 minutes. Remove the potatoes with a slotted spoon, gently shaking off the excess oil; let drain on a rack. Repeat until all the potatoes are par-cooked.\nBring the temperature of the oil to 350 degrees F. Cook the potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from the oil with a slotted spoon, shake off the excess and season lightly with salt and pepper. Repeat until all the potatoes are cooked.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Karythopitta: Walnut Cake\n1 cup superfine sugar\n1/4 cup honey\n3/4 cup water\n1 tablespoon brandy\n4 cloves\n1 cinnamon stick\n3 pieces orange rind, pith removed\n2 1/2 cups walnuts, finely ground\n1 cup flour, sifted\n2 teaspoons baking powder\n1 teaspoon ground cinnamon\nPinch ground clove\n4 ounces unsalted butter\n1/4 cup of superfine sugar\n4 eggs, separated\nInstructions:\nFor the syrup: Heat the sugar, honey, water, and brandy over medium-high heat until the sugar has dissolved. Turn heat to low and add in cloves, cinnamon stick, and orange rind. Simmer for 5 to 6 minutes and remove from the heat. Remove the orange, cloves and cinnamon stick and cool.\nPreheat oven to 350 degree F.\nFor the Cake: In a medium bowl mix together walnuts, flour, baking powder, cinnamon, and clove.\nIn a medium bowl, with an electric mixer, whip together the butter and sugar until fluffy. Slowly add in the egg yolks and continue whipping. Add in the walnut mixture slowly, and mix until well blended.\nIn a very clean bowl, with an electric mixer, whip the egg whites until soft peaks form. Fold the egg whites into the batter until the mixture is completely incorporated.\nGrease a 12 by 9-inch baking pan. Pour the batter into the prepared pan. Place the pan in the oven and bake until the cake is golden brown, about 45 minutes. Remove from the oven and pour the syrup over the cake, until it is drenched in syrup. Cover with a kitchen towel and let cool. Cut into diamonds and serve.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]\n\n" + }, + { + "recipe": "Kale and Hummus Salad\n1/3 cup extra-virgin olive oil\n1 clove garlic, smashed \n3 tablespoons tahini \n3 tablespoons fresh lemon juice, from 1 large lemon \n5 cups shredded Tuscan kale \n1/2 teaspoon kosher salt \nOne 15 1/2-ounce can garbanzo beans, drained and rinsed \n1 cup shredded rotisserie chicken breast \n1/2 cup dried cranberries \nZa'atar to finish, optional \nInstructions:\nHeat a small saute pan over medium heat. Add the olive oil and garlic and cook just until fragrant, 2 minutes. Allow to cool slightly. In a large bowl, whisk together the tahini and lemon juice. Gradually whisk in the garlic oil. Add the kale, salt and chickpeas and gently toss together, bringing the dressing up from the bottom to coat everything evenly. Add the chicken and cranberries, and toss. Sprinkle with za'atar if desired. Serve.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" + }, + { + "recipe": "Ceviche\n2 ears corn, grilled or roasted and cut off the cob\n1 pint cherry tomatoes, halved\n1 cucumber, sliced or diced\n1 red onion, thinly sliced\n1 sweet pepper, seeded and thinly sliced\nFresh cilantro, fresh basil, or fresh Thai basil, to flavor\nOlive oil, to coat\nJuice of 2 limes\nSalt\n12 ounces fresh fish (recommended: swordfish, tuna, fluke, bass, squid, scallop, shrimp, etc.)\n1 tablespoon assorted spices (toasted or ground cumin, coriander, clove, cinnamon, sesame)\n2 tablespoon hot sauce (recommended: homemade or chipotle Tabasco)\n1 pound stemmed hot peppers\n1/2 cup sugar\n1/4 cup salt\n3 cloves garlic\n1 cup cider vinegar\n1 cup water\nInstructions:\nFor the ceviche: In bowl, combine herbs, olive oil, 1/2 the lime juice, and salt. Add the corn, tomatoes, cucumber, red onion, and sweet peppers and toss to coat. Dress the seafood with 1/2 the spice mix, salt, and the remaining 1/2 lime juice. Marinate in the refrigerator for 5 minutes to several hours, depending on your taste. To plate: Spoon 1 tablespoon hot sauce on the plate. Pile the vegetables on top and garnish with the seafood. Finish with a pinch of spices and herbs.\nFor the hot sauce: Bring the hot peppers, sugar, salt, garlic, vinegar, and water to a boil. Simmer for 20 minutes, then carefully puree and adjust.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Albariño]" + }, + { + "recipe": "Roasted Lamb Chops with Harissa\nTwo 8-rib racks of lamb, Frenched\nKosher salt \nExtra-virgin olive oil \n2 red bell peppers\n2 teaspoons cumin seed, toasted and ground \n2 teaspoons coriander seed, toasted and ground \n2 teaspoons fennel seed, toasted and ground \n2 teaspoons caraway seed, toasted and ground \n4 dried red chiles, coarsely chopped \n3 cloves garlic, smashed and finely chopped \n2 tablespoons red wine vinegar \n1/4 cup tomato paste \nKosher salt \n1/2 cup extra-virgin olive oil \nInstructions:\nFor the lamb: Remove 2 ribs from each rack to make it a 6-rib rack: Do this by starting from either end and removing the second and seventh bone. This creates 6 chops that are thicker than a normal lamb chop -- YUM!! Cut each rack into 6 equal chops, place on a baking sheet, and transfer to the fridge.\nFor the harissa: Preheat a grill.\nPlace the bell peppers on the grill and cook them on all sides until the skin is black and charred. Transfer the peppers to a large bowl, cover with plastic wrap, and let them hang out until cool. HINT, HINT: This can totally be done ahead! YAY!\nScrape the black charred skin off the peppers and remove the stem and seeds. Coarsely chop the peppers and transfer them to the bowl of a food processor.\nAdd the cumin, coriander, fennel, caraway, chiles, garlic, vinegar, and tomato paste to the food processor and season with salt. Puree until smooth.\nAdd 1/4 cup of the olive oil to the mixture and pulse, pulse, pulse. Add the remaining 1/4 cup olive oil and pulse again until thoroughly combined. Taste and season with salt. Taste again and re-season if needed. Store in an airtight container until ready to use.\nTo make the lamb: Preheat the oven to 250 degrees F. Remove the lamb from the fridge, season generously with salt, and let sit for 15 to 20 minutes before cooking.\nCoat a large saute pan with olive oil and bring the pan to medium-high heat. Working in batches to avoid crowding the pan, add the lamb chops and cook for 3 to 4 minutes on each side for medium rare (if you like your meat a little more well done, lower the heat and cook them a minute or 2 longer). If the pan begins to smoke, lower the heat. The chops will be beautifully browned on each side. Stand up the chops to brown the fat edge along each chop. YUM!!! Brown food tastes good! Place the cooked chops on a baking sheet and transfer to the oven to keep them hot while the others cook.\nTop each lamb chop with a spoonful of harissa and serve.\n", + "wine_type": "[Syrah, Tempranillo, Garnacha, Barolo]" + }, + { + "recipe": "Sugar Witch's Hat\n2 1/2 cups granulated sugar\nScant 2/3 cup light corn syrup\nScant 1/2 cup water\nOrange and black food color paste\nOrange and black food color paste \nVegetable baking spray \nInstructions:\nPlace the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat. Insert a candy thermometer and cook the sugar mixture until it reaches 320 degrees F. Remove from the heat and carefully divide the cooked sugar between 2 medium-size microwaveable glass bowls. If you leave the sugar in the pan, the sugar will continue to cook and turn dark brown. A glass bowl will hold the temperature of the sugar. I put a towel under the bowl to keep the bowl from tipping over and to protect my hands from the heat of the glass. (The sugar will stay liquid enough to work with easily for about 10 minutes; after that it will start to thicken. If this happens before you are finished, just pop the bowl in the microwave for 3 to 5 minutes, until the sugar is liquid enough to work with once again.) Add a few drops of orange food coloring to 1 bowl and mix with a wooden skewer. Add a few drops of black food coloring to the other bowl and mix with a wooden skewer. \nTo make the brim: Trace a large circle onto a piece of parchment paper. Turn over the paper and give it a light coating of vegetable cooking spray. Dip the tines of a fork into the hot orange sugar. Carefully but quickly wave the fork over the inside of the circle, allowing the sugar to drip off the fork in long, thin strands. Try to distribute the strands evenly around the side of the circle, making sure to come all the way to the edges of the brim. Then dip the tines of the fork into the hot black sugar. Repeat the process. You will be able to see the paper through the sugar but you want to make this layer thick. Set aside to cool, about 5 minutes. \nTo make the cone of the hat: Wash, dry, and lightly but thoroughly spray the clean, dry mold with the baking spray, wiping out excess with a paper towel. Dip the tines of a fork into the hot orange sugar. Carefully but quickly wave the fork over the outside of the mold, allowing the sugar to drip off the fork in long, thin strands. Try to distribute the strands evenly around the side of the mold, making sure to come all the way to the top and the brim. Then dip the tines of the fork into the hot black sugar. Repeat the process. You should still be able to see the mold through the sugar. Make a nice thick layer of sugar so the hat will be sturdy. Set aside to cool, about 5 minutes. \nTo unmold, place your hands on the inside of the mold and let your fingers gently pull or slide the sugar loose from the side of the mold. You will need to apply this gentle pressure all around the inside. Keep moving the sugar as it cools. This will keep it from resticking but you need to wait until the sugar has cooled. Once the sugar has released from the mold, carefully lift it out and place it over the brim. If the sugar is still too warm, the hat may begin to collapse. That is why it is a good idea to release the sugar from the mold but leave it in the mold until it has cooled completely. (At this stage, the cage can be stored, right side up, in an airtight container in a cool, dry place for 1 to 2 days.) \nCarefully remove the parchment paper from the brim. You should be able to pull it out from under the brim. Do not worry if the brim cracks or breaks. You can use a blow torch to melt the sugar back into place. Carefully lift the cone of the hat and center it on top of the brim.\nI used a special Croquembouche mold to make my Witch's Hat because it is exactly the right shape. You do not need to buy this expensive mold to make your decoration. Use any metal or ceramic shape, preferably one that does not have outside handles or seams. \nRemember you are working with hot sugar so be sure to have a bowl of cold water ready in case you get any of it on your skin. It is best to work with sugar on a dry day, as the humidity will melt the sugar. To be on the safe side, make your sugar decoration no more than one to two hours before you are ready to serve them.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" + }, + { + "recipe": "Remoulade Deviled Eggs with Pickled Shrimp\n1 cup freshly squeezed lemon juice\n1 cup white wine vinegar \n2 cloves garlic, chopped \n1/2 Spanish onion, chopped \n1 tablespoon pickling spice \n2 dried chiles de arbol or 1/4 teaspoon red chile flakes \n12 large (21/24 count) shrimp, peeled and deveined, tails off \nKosher salt \n1/4 cup hot sauce, such as Frank's Red Hot\n6 hard-cooked eggs, halved\n1/2 cup mayonnaise \n1 tablespoon whole-grain mustard \n2 cornichons, finely diced \n1 tablespoon finely chopped fresh dill \n1 tablespoon finely sliced chives\nKosher salt and freshly ground black pepper \nParsley leaves, for garnish \nSmoked paprika, for garnish \nInstructions:\nFor the pickled shrimp: Combine the lemon juice, vinegar, garlic, onions, pickling spice, chiles and 1/2 cup water in a medium saucepan. Bring to a boil and cook for 1 minute. Reduce to a simmer; cook for another 4 minutes. Transfer to a large bowl and let cool to room temperature.\nFill a bowl with ice water; set aside. Bring a medium pot of salted water to a boil. Add the shrimp and cook for 1 1/2 minutes. Drain and plunge in the ice water to stop cooking. Drain again and pat dry. Add the cooked shrimp to the pickling liquid, cover and refrigerate for at least 4 hours and up to 24 hours.\nDrain the shrimp well and put in a bowl; add the hot sauce and toss to combine.\nFor the remoulade deviled eggs: Remove the yolks from the eggs and place in a medium bowl; mash to a paste with a fork. Place the egg whites, cut-side up, on a large plate or platter.\nAdd the mayonnaise to the mashed yolks; mix until well combined. Fold in the mustard, cornichons, dill, chives, 1/4 teaspoon salt and 1/8 teaspoon pepper.\nFill the egg whites with the yolk mixture. Top each deviled egg with a pickled shrimp and garnish with a parsley leaf. Sprinkle the shrimp with a pinch of smoked paprika.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Carrot Slaw\n2 pounds carrots, approximately 12 to 15 medium\n1/2 cup mayonnaise\nPinch kosher salt\n1/3 cup sugar\n1/2 cup canned, crushed pineapple, drained thoroughly of all liquid\n1/2 cup raisins\n2 teaspoons curry powder\n1 teaspoon minced garlic\nPinch celery seed and/or caraway seed, optional\nInstructions:\nWash the carrots and peel, if necessary. Using a vegetable peeler, cut the carrots into wide noodle-shaped strips.\nIn a large mixing bowl whisk together the mayonnaise, salt, sugar, pineapple, raisins, curry powder, garlic, and celery seed and/or caraway seed, if using. Add the carrots and toss to combine. Serve immediately or refrigerate for 1 hour to serve cold.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Gewürztraminer]" + }, + { + "recipe": "Five-Spice Turkey with Sweet and Sour Glaze\n3 tablespoons (25 grams) kosher salt\n1 tablespoon (12 grams) sugar\n1 tablespoon plus 2 teaspoons five-spice powder, divided\nOne 12-pound turkey, giblets removed, rinsed and patted dry\n4 tablespoons (112 grams) unsalted butter\nSmall handful fresh thyme sprigs\n3 fresh bay leaves\n2 mandarins or tangerines, halved\n1 medium yellow onion, quartered\nOne 2-inch piece fresh ginger, sliced\n3 cups low-sodium chicken broth, divided\nFlaky salt\n1/3 cup (90 grams) ketchup\n1/3 cup (107 grams) apricot jam\n1/3 cup pineapple juice\n2 tablespoons cider vinegar\n1 tablespoon light brown sugar\n1 tablespoon soy sauce\n2 teaspoons chopped fresh ginger\n1 teaspoon five-spice powder\n1/2 teaspoon kosher salt\nMandarins, cut into wedges, fresh cilantro sprigs and whole scallions, for serving\nInstructions:\nFor the turkey: In a small bowl, combine the salt, sugar and 2 teaspoons of the five-spice powder. Stir to fully combine. Sprinkle about a quarter of the sugar-spice mixture in the cavity of the turkey and rub the rest all over the exterior. Place the turkey on a rack in a roasting pan and refrigerate, uncovered, for at least 12 hours and up to 24 hours.\nRemove the turkey from the fridge 1 hour before roasting.\nArrange an oven rack in the lower third of the oven; preheat to 350 degrees F.\nIn a small saucepan, melt the butter over low heat. Stir in remaining 1 tablespoon five-spice powder. Set aside to cool.\nStuff the cavity of the turkey with the thyme, bay leaves, mandarins, onion and ginger. Brush the turkey all over with the cooled butter mixture. Pour 2 cups of the chicken broth into the pan.\nRoast the turkey until it reaches 145 to 150 degrees F on an instant-read thermometer inserted in the deepest part between the leg and breast, 2 to 2 1/2 hours.\nWhile the turkey is roasting, make the glaze: In a small saucepan over medium heat, whisk together the ketchup, jam, pineapple juice, cider vinegar, brown sugar, soy sauce, ginger, five spice and salt. Bring to a boil and reduce to a simmer, cooking until thick and syrupy, 3 to 5 minutes. You should have about 1 cup glaze. Remove half of the glaze and set aside for serving.\nOnce the turkey reaches 145 to 150 degrees F, add the remaining 1 cup chicken broth into the roasting pan. Then brush the turkey all over with the remaining half of the glaze. Return to the oven and continue to roast (tenting with foil towards the end if it is getting too brown), brushing the turkey with the remaining glaze halfway through, until the turkey is deeply glazed and reads 165 degrees F on an instant-read thermometer, 30 to 45 minutes more.\nRemove the turkey to a cutting board to rest for 30 minutes. Season with flaky salt. Pour the pan juices into a large measuring cup and skim the fat from the top. Stir the defatted juices into the reserved half of the glaze to make a sauce; keep warm.\nTo carve, cut down through the breasts, along the breastbone, to remove. Slice both breasts crosswise into thick slices. Cut through the skin attaching each leg and pull slightly to open up the space, then follow the natural curve of the leg to remove the leg/thigh in one piece. Cut at the joint to separate the leg from the thigh. Remove the thigh bones and cut the thighs into 2 or 3 pieces each. Cut off the wings.\nServe the drumsticks and wings whole on a platter with the sliced meat, decorating the platter with the mandarins, cilantro and scallions. Serve the sauce on the side for drizzling.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Giant Cinnamon Roll Snowman\nNonstick cooking spray\nTwo 17.5-ounce tubes refrigerated large cinnamon rolls, such as Pillsbury Grands!\nTwo 16-ounce containers cream cheese or vanilla frosting\nBlack icing gel, such as Wilton Sparkle Gel\nGreen or red icing gel, such as Wilton Sparkle Gel\n1 orange candy, such as a gum drop or an M&M\nInstructions:\nPosition an oven rack in the middle of the oven and preheat to 350 degrees. Lightly spray 2 rimmed baking sheets with nonstick spray.\nRemove the cinnamon rolls from the tubes and place on a large cutting board or a clean work surface; reserve the icing from the tubes for serving. Unravel 3 rolls and coil them around 1 intact roll to create a very large cinnamon roll. This will be the base of the snowman. Place on the bottom half of one of the prepared baking sheets, with a short side of the sheet facing you.\nUnravel 2 more cinnamon rolls and coil them around 1 intact roll. This will be the body. Place it on the baking sheet, adjoining the base of the snowman. Gently squeeze so they just adhere.\nUnravel 1 more cinnamon roll and coil it around 1 intact roll. This will be the head of the snowman. Place it on the baking sheet, adjoining the top of the body. Bake until golden brown, puffed up and cooked through, 24 to 28 minutes.\nMeanwhile, unravel the remaining cinnamon roll into a strip of dough. Cut crosswise into 5 equal pieces. Coil 3 of the pieces each to create 3 mini cinnamon rolls. These will be the buttons. Roll out each of the remaining 2 pieces to about 3 inches long. These will be the snowman arms. Transfer the buttons and snowman arms to the second prepared baking sheet.\nWhen the snowman finishes baking, let it cool slightly on the baking sheet on a wire rack. Bake the second baking sheet until the buttons are cooked through and puffed up, 15 to 18 minutes. Let cool completely.\nOnce the snowman is cool enough to touch, transfer to a large cutting board or platter. Using a butter knife of small offset spatula, evenly spread 1 container of frosting all over the snowman, frosting the crevices and even the sides of the rolls, if you like. This will act as the crumb coat. Reserve 1/4 cup of the second container of frosting and spread the remaining all over the snowman, creating large swirls. Decorate the base and body of the snowman with the cooled cinnamon roll buttons. Spread 2 tablespoons of the reserved frosting all over each snowman arm and adhere the arms to the snowman body.\nUse the black gel icing to pipe eyes and a smiling mouth. Use the green gel icing to pipe a scarf. Add the orange candy for the nose. Transfer the reserved icing to a small bowl and serve it on the side for dipping.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Pomegranate Iced Tea\nJuice of 2 lemons\nJuice of 2 limes\n2 tablespoons brown sugar\nSprigs of fresh mint, for muddle and garnish\n8 cups sweet tea\n4 cups pomegranate juice\n1 cup cranberry juice\nIce, for glasses\nInstructions:\nIn a mixing bowl, crush or muddle the lemon and lime juices with the brown sugar, blending the juices and sugar together. Next, thin slice a few mint leaves and add to the juices. Then add the sweet tea, pomegranate juice and cranberry juice and mix well. After mixing, serve over ice and garnish with fresh mint.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Rosé]" + }, + { + "recipe": "Pumpkin Keg Bourbon-Apple Punch\n1 large pumpkin (about 15 pounds)\n3 red apples\n2 tablespoons whole cloves\n12 cups (3 quarts) apple cider \nOne 750-ml bottle bourbon (about 3 cups)\n20 dashes bitters (about 1/2 teaspoon)\nJuice of 4 1/2 lemons (about 3/4 cup) \nInstructions:\nFor the pumpkin: Cut off the top of the pumpkin with a sharp knife. Clean out the seeds and pulp with an ice cream scoop. Insert a tap in the empty pumpkin according to the package directions; set aside. (See Cook's Note).\nFor the punch: Slice the apples into thin rings and place on a parchment-lined baking sheet. Stud each slice with 5 to 6 whole cloves and then freeze until solid, about 4 hours and up to overnight. \nMeanwhile, stir together the apple cider, bourbon, bitters and lemon juice in the cavity of the pumpkin and top with the pumpkin lid. Refrigerate until the pumpkin and the punch inside are well chilled, at least 2 hours. Remove the lid and add the apple slices to the punch and serve.\n", + "wine_type": "[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" + }, + { + "recipe": "\\Just In Case\\ Pie\n2 cups finely crushed chocolate sandwich cookies (recommended: Oreo)\n3/4 cup finely chopped pecans\n1/2 cup butter, melted\n1 envelope unflavored gelatin\n1/4 cup cold water\n1 3/4 cups whipping cream, divided\n1 cup semisweet chocolate chips\n2 eggs\n1 teaspoon vanilla\n1 cup caramels (about 24)\n2 tablespoons unsalted butter\nPinch salt\nInstructions:\nFor Crust: Preheat the oven to 350 degrees F.\nIn a small bowl mix together the cookie crumbs, pecans, and melted butter. Press the mixture into the bottom and up the sides of a 9-inch deep-dish pie plate and bake for 10 minutes. Remove the crust from the oven and cool completely before filling\nFor Filling: Sprinkle the gelatin over the water in a small saucepan; let stand for 1 minute. Stir over low heat until the gelatin is completely dissolved, about 3 minutes. Stir in 1 cup of the cream. Heat just to a simmer then immediately pour into a food processor or a blender. Add the chocolate chips and process until the chocolate is completely melted, about 1 minute. With the machine running add 1/2 cup of the remaining cream, the eggs, and the vanilla. Pour into large bowl and refrigerate until thickened, about 15 minutes.\nIn the meantime, combine the caramels, remaining 1/4 cup of cream, butter, and salt in a small saucepan. Simmer over low heat, stirring occasionally, until completely melted and smooth. Pour into the prepared crust; let stand until beginning to set, about 10 minutes. Beat the cooled and thickened gelatin mixture until smooth and pour it over the caramel layer. Refrigerate the pie, covered until firm, about 3 hours.\n", + "wine_type": "[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]\n\n" + }, + { + "recipe": "Fried Mascarpone Custard with Strawberry Tawny Port Sorbet and Valrhona Ganache\n4 cups milk\n1/2 cup sugar\n1 tablespoon vanilla extract\n1 cup mascarpone cheese\n1 lime, zested\n1 tablespoon cornstarch\n4 eggs\n8 egg yolks\n1 cup all-purpose flour\n3 eggs\n1 cup panko crumbs\n1 to 2 tablespoons vegetable oil\n1 to 2 tablespoons butter\nJulienned slices of strawberry, for garnish\nFresh mint, for garnish\n1 pound strawberries, stemmed\n1/2 cup tawny port\n1 cup sugar\n1 vanilla bean\n1 lemon, juiced\n5 ounces egg whites (about 5 egg whites)\n3/4 cup half-and-half\n6 ounces all-purpose flour\n5 ounces confectioners' sugar\n3/4 cup whole milk\n1/4 cup heavy cream\n8 ounces Valrhona chocolate\nInstructions:\nCustard:\nIn a heavy saucepan, bring 3 cups milk, sugar, vanilla, mascarpone, and zest to a boil. In a bowl, dissolve cornstarch in 1 cup milk, add eggs and yolks, and stir well. Temper the egg mixture with the hot milk mixture, and then add all of the egg mixture into the milk mixture and cook until rather thick. Pour into a greased half-sheet pan, cover with parchment paper, and refrigerate until completely cooled.\nSorbet:\nPuree all ingredients in a food processor. Pass through a sieve onto a sheet pan. Spread out on a sheet pan and transfer to the freezer. Once frozen, process again in a food processor until smooth and freeze again. Repeat process 1 more time. Keep in the freezer.\nTuiles:\nPreheat the oven to 300 degrees F. In a medium bowl, whisk together the egg whites and half-and-half. In a separate bowl, combine the flour and sugar. Whisk the dry ingredients into the wet until fully incorporated. On a baking sheet lined with a silpat nonstick baking sheet or parchment paper, spread out circles of batter. Place in oven for 6 minutes. While hot, shape cookies as desired.\nGanache:\nIn a double boiler or heavy saucepan, bring the milk and heavy cream to a simmer. Add chopped chocolate and stir until chocolate is melted and shiny. Keep warm until ready to serve.\nJust before serving, cut custard using a triangle mold. Dust in flour, then eggs, and then bread crumbs. In a skillet, melt oil and butter over medium-high heat. Add bread crumb-covered triangles to the pan and cook until golden brown. \nTo serve, sauce plate with ganache, and place custard on 1 side of plate. Place sorbet on top of custard, and place a tuile on top of the sorbet. Place julienned strawberry with mint opposite custard. \n", + "wine_type": "[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]\n\n" + }, + { + "recipe": "Tabbouleh\n1 cup bulgur wheat (fine-medium grind)\n2 cups hot water\n1 pound ripe tomatoes, seeded and chopped (about 2 cups)\n1 bunch green onions, white and green part, finely chopped (about 1 cup)\n1 hothouse cucumber, halved, seeded and diced (about 2 cups)\n2 large bunches fresh flat-leaf parsley, leaves finely chopped (about 2 cups)\n1 bunch fresh mint leaves, finely chopped (about 1/2 cup)\n1/2 teaspoon ground cumin\nKosher salt and freshly ground black pepper\n2 lemons, juiced\n1/4 cup extra-virgin olive oil\nInstructions:\nPut the bulgur in a large bowl and pour in the hot water. Cover with a dish or plastic wrap and let stand for about 30 to 45 minutes to rehydrate. Drain in a strainer, pressing with the back of a wooden spoon to squeeze out as much water as possible.\nIn a mixing bowl, combine the tomatoes, onions, cucumber, parsley, and mint. Toss the salad well to incorporate the ingredients; season with cumin, salt and pepper. Add the bulgur; moisten with the lemon juice and olive oil. Fold everything together to incorporate the ingredients. The flavor will improve if the tabbouleh sits for a few hours. Serve at room temperature.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Grüner Veltliner]" + }, + { + "recipe": "Citrus Salmon Lollipuffs\n1 pound thawed frozen salmon fillets, cut into 1-inch cubes\n2 tablespoons lemon juice\n3 tablespoons teriyaki sauce\n1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed\n1/3 cup orange marmalade\nInstructions:\n1. Heat the oven to 400 degrees F. Place the salmon into a medium bowl. Add the lemon juice and 2 tablespoons teriyaki sauce and toss to coat.\n2. Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 16 (1/2-inch wide) strips crosswise, making 32 in all. Cut each strip in half crosswise, making 64 in all. Place 2 strips on a baking sheet to form a cross shape. Repeat with remaining strips. Place 1 piece salmon in the center of each pastry cross. Fold the ends of the pastry cross over the filling and press to seal. Turn the pastries seam-side down on the bakingsheets.\n3. Bake for 20 minutes or until the pastries are golden brown. Stir the marmalade and remaining teriyaki sauce in a small bowl. Serve the pastries on 3-inch wooden skewers with the marmalade mixture for dipping.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Caramel Apple Pie\nPie Dough, recipe below\n7 large Granny Smith or Pippin apples, peeled and cored\n1 cup sugar\n3 tablespoons quick-cooking tapioca\n1 teaspoon ground cinnamon\n1/2 teaspoon salt\nJuice of 1/2 lemon\n1 tablespoon heavy cream\n1 large egg\nCaramel topping, recipe follows\n1/2 cup packed brown sugar\n4 tablespoons unsalted butter\n2 tablespoons heavy cream\n1/2 cup pecan halves\n2 cups all-purpose flour\n1/2 cup lard\n2 1/2 tablespoons unsalted butter\n1/2 teaspoon salt\nAbout 1/2 cup iced water\nInstructions:\nButter and flour a 9-inch glass pie plate. On a lightly floured surface roll the dough to a 12-inch round about 1/8-inch thick. Line the pie plate, being sure to press the dough into the bottom and up the sides without stretching. Chill 30 minutes. Roughly chop the apples into small pieces, about the size of lima beans. (The apples should measure about 9 cups chopped.) Combine with the sugar, tapioca, cinnamon, salt and lemon juice in a large bowl. Set aside until the juices begin to run, about 10 - 15 minutes. Beat together the cream and egg to make a glaze and brush over the edges and bottom of the crust. Mound the apple filling in the pie shell. It will be quite full. Roll out the remaining dough to a large round about 1/8'' thick. Place over the filling a seal the edges together by gently pressing together. Trim any excess dough with scissors and flute the edges. Brush the top with the remaining egg glaze. Using a paring knife, cut out and remove a circle the size of a quarter from the center of the top crust. Cut 5 or 6 slits in a spoke pattern beginning 1/2-inch from the center hole and ending 1/2-inch from the outside edge. Chill for 30 minutes before baking.\nPreheat oven to 425 degrees. Place the pie plate on a cookie sheet and bake 10 - 15 minutes, or until the top is golden brown. Reduce the heat to 300 degrees and continue baking until the juice visible in the center becomes thick and bubbly, about 1 hour (if the edges are browning too quickly, cover with aluminum foil). Meanwhile prepare the caramel topping. Spoon the hot caramel over the top of the pie to coat and return to the oven. Bake 5 minutes longer, or until the caramel sets. Cool on a rack before serving.\nIn a small saucepan combine brown sugar, butter and cream. Bring to a boil and cook for 2 minutes. Remove from the heat and stir in the pecan halves.\nIn a large bowl combine the flour with the lard, butter and salt. Mix lightly with your fingertips until the dough forms grape-sized pieces. You should be able to see chunks of fat. Stir in the iced water. Lightly knead, handling the dough as little as possible, until the dough forms a ball. Add a little more iced water if necessary. Transfer to a plastic bag and shape into a log. Seal the bag, pressing out any air, and chill for as little as 1 hour or as long as 3 days. The pie dough can be frozen for as long as a week.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]" + }, + { + "recipe": "Wolf Hash-Home Fries with Pastrami, Corned Beef, and Salami Tidbits\n1 1/2 pounds baking potatoes, like russets, skinned, cubed and par-boiled\n1 large Spanish onion, cut into chunks\n1/4 cup canola oil\n3 cloves garlic, minced\n1/2 pound mixed scraps of pastrami, corned beef, salami, franks, etc., cut into 1/2-inch pieces\nInstructions:\nIn a large saute pan, heat the oil. Add the onions and the garlic, stirring to coat with the oil. Add the potatoes and the meat. Saute until brown and hot.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Cinnamon Sugar French-Style Texas Toast\n1 cup milk\n3 large eggs, beaten\n1/4 cup sugar\n2 teaspoons ground cinnamon\n4 tablespoons unsalted butter\n8 thick slices white bread (about 3/4 of a white sandwich or Pullman loaf, cut into 3/4-inch-thick slices)\nSuggested servings: Jam or hot pure maple syrup\nInstructions:\nPreheat an oven to 200 degrees F, and place a rack on a sheet pan.\nWhisk the milk and eggs in a glass pie or casserole dish until evenly combined.\nWhisk the sugar and cinnamon in a small bowl.\nHeat a large skillet over medium heat. Add about 1/2 a tablespoon of butter to the skillet, swirling the pan to coat the surface. Dip 2 slices of bread into the egg mixture and immediately lay in the skillet. Sprinkle the cinnamon sugar on top and cook until the undersides are brown and crisp, about 4 minutes. Add a nut-sized bit of butter to the skillet, as needed, and flip the toast, cook until golden on the underside, about 3 minutes more.\nServe immediately or transfer to the rack in the oven to keep warm. Repeat with the remaining bread and batter. Serve with jam or maple syrup.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]" + }, + { + "recipe": "Southern Fried Chicken with Buttered Mashed Potatoes and Sauteed Peas and Tomatoes\n1 whole chicken, cut into 8 pieces\n1 tablespoon poultry seasoning\n2 eggs, whisked\n3/4 cup milk\n1 cup all-purpose flour\nVegetable oil, for frying\nSalt and freshly ground pepper\nSalt and freshly ground pepper \nButtered Mashed Potatoes, recipe follows\nSauteed Peas and Tomatoes, recipe follows\n2 large white potatoes, peeled and cubed (recommended: Russets)\n 2 tablespoons butter\nSalt and pepper\n Salt and pepper\n1 1/2 cups fresh peas\n 1 tablespoon butter\n 1 cup diced tomatoes \nInstructions:\nRub the chicken pieces on both sides with the poultry seasoning. In a medium bowl, whisk the eggs and the milk together. In a separate bowl, sift together flour, salt and pepper. Dip the chicken in the egg and milk mixture, and then dredge the chicken in the flour mixture. \nHeat enough oil to generously cover the bottom of a large, deep pan over medium-high heat. Fry the battered chicken until all sides are golden brown and the meat is cooked through. \nServe with Buttered Mashed Potatoes and Sauteed Peas and Tomatoes. \nIn a large pot, add the potatoes and pour just enough water to fully cover the potatoes. Heat the water over high heat, until the water comes to a rolling boil. Boil the potatoes in water until they are tender and then drain. Place the potatoes back on the heat and stir until the steam dissipates. Add butter, salt and pepper to the pot and then mash together until they reach the desired consistency.\nIn a large pan, saute the peas in butter over medium heat until they are tender or for approximately 7 minutes. Add diced tomatoes to the skillet and continue to saute until all of the flavors combine.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]\n\n" + }, + { + "recipe": "Paris-Brest Custard Cake\n1 cup water\n8 tablespoons (1 stick) unsalted butter\n1/2 teaspoon salt\n1 1/2 teaspoons sugar\n1 cup flour\n3 to 5 eggs\n1 1/2 teaspoons water\n1/2 cup sliced almonds\nCustard, recipe follows\nWhipped cream, recipe follows\nConfectioners' sugar\n2 cups whole, 2 percent fat, or 1 percent fat milk\n1/2 vanilla bean, split lengthwise\n6 egg yolks\n2/3 cup sugar\n1/4 cup cornstarch\n1 tablespoon unsalted butter\n2 cups chilled heavy cream\n2 tablespoons light brown sugar, packed\nInstructions:\nPreheat the oven to 425 degrees F. On a large piece of parchment paper, trace a circle 10 inches in diameter. Use this parchment paper to line a baking sheet, pencil side down (you should still be able to see the circle). In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.\nScrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running and, working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add 1 more egg and mix until incorporated.\nUsing a pastry bag fitted with a large plain tip and using the pencil line as a guide, pipe the dough onto baking sheet in a ring. Pipe a second ring around the first one, hugging it so the 2 rings touch closely all the way around. Pipe a third circle, using up all the remaining dough, on the crack between the first 2 rings so that all 3 rings touch closely, forming 1 big ring with 3 parts.\nWhisk the remaining egg with the water. Brush the surface of the dough with the egg wash (do not use all of it). Sprinkle the almonds over the surface. Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. The recipe can be made up to this point up to 24 hours in advance. Hold at room temperature, lightly covered with aluminum foil.\nCustard: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.\nPour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.\nWhipped Cream: When ready to serve, whip the cream and brown sugar until stiff.\nUsing a long serrated knife, cut the pastry ring in half horizontally. Set the top half aside. Using a clean pastry bag, pipe the custard filling onto the bottom half. Pipe the whipped cream on top of the custard. Place the top half of the pastry lightly on the whipped cream, dust with confectioners' sugar, and serve, cut into sections.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Grilled Lamb Chops with Pink Peppercorn Sauce\n1/4 cup canola oil\n2 tablespoons yellow mustard\n2 tablespoons soy sauce\n2 tablespoons Worcestershire sauce\n2 tablespoons chopped fresh parsley, plus more for serving\n1 tablespoon chopped fresh rosemary, plus more for serving\n2 cloves garlic, minced\n2 pounds double-cut lamb rib chops, frenched if desired\nKosher salt and freshly ground black pepper\n2 tablespoons unsalted butter\n2 tablespoons finely chopped sweet onion\n1/4 cup brandy\n1/2 cup heavy cream\n1 tablespoon pink peppercorns, coarsely crushed\nKosher salt\nInstructions:\nMake the marinade for the lamb chops: Combine the oil, mustard, soy sauce, Worcestershire sauce, parsley, rosemary and garlic in a medium bowl. Place the lamb chops in a baking dish or large resealable plastic bag. Pour the marinade over the meat, turning to coat. Cover or seal. Marinate the lamb chops for at least 1 hour at room temperature or up to 8 hours in the refrigerator.\nPlace a grill pan over medium heat until hot. Remove the lamb chops from the marinade. Sprinkle lightly with salt and pepper. Grill until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 135 degrees F for medium-rare, 6 to 8 minutes per side. Remove the lamb chops from the grill and let rest 15 minutes before serving.\nMeanwhile, make the pink peppercorn sauce: Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Slowly pour in the brandy. (If using a gas cooktop, to avoid flare-ups from the alcohol, remove the pan from the heat before adding the brandy.) Cook until the alcohol cooks off, 1 to 2 minutes, stirring the bottom of the pan to loosen any browned bits. Slowly whisk in the heavy cream and peppercorns. Simmer, stirring frequently, until the sauce reduces by half, about 5 minutes. Season with salt.\nTo serve, arrange the lamb chops on a platter. Garnish with parsley and rosemary and serve with the pink peppercorn sauce.\n", + "wine_type": "[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" + }, + { + "recipe": "Quick Apple and Sweet Potato Soup\n1 tablespoon butter\n1 tablespoon olive oil\n2 stalks celery, chopped\n1/2 cup chopped Vidalia onion\n8 sprigs fresh thyme\nKosher salt and freshly ground black pepper\n3 cloves garlic, smashed\n1 teaspoon cinnamon\n1/2 teaspoon allspice\n1 teaspoon ground cumin\n2 pounds sweet potatoes, peeled and cut into 1-inch chunks\n4 Granny Smith apples, cored, peeled and cut into 1-inch chunks\n4 cups vegetable stock\n1 1/2 cups apple cider\nInstructions:\nIn a large pot over medium heat add the butter and olive oil. Add the celery, onion, and thyme. Season with salt and pepper, then stir while cooking until the onions and celery are tender. Add the garlic, cinnamon, allspice, and cumin. Stir and cook until fragrant, about 5 minutes. Add the sweet potatoes and apples stirring to coat them with the contents of the pot. Add the vegetable stock and apple cider and then cover. Simmer for 20 to 25 minutes or until tender.\nIn batches, carefully puree the contents of the pot in a blender or use an immersion blender. Taste and season with salt. Serve warm or chilled.\nWhen blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Oatmeal Molasses Cookies\n2 cups rolled oats\n1 3/4 cups all-purpose flour \n1 teaspoon baking powder \n1 teaspoon baking soda \n1 teaspoon ground cinnamon \n1 teaspoon fine salt \n1 1/4 cups granulated sugar \n1/2 cup unrefined coconut oil \n6 tablespoons molasses (not blackstrap molasses)\n2 large eggs \n1/2 to 3/4 cup golden raisins \n1/2 cup chopped walnuts \nInstructions:\nPreheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.\nIn a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon and salt.\nIn a stand mixer, mix the sugar and coconut oil until combined. Add the molasses and eggs and mix until combined. Add the dry ingredients and mix until just combined. Fold in the raisins and walnuts.\nUsing a 2-tablespoon or 1-ounce scoop, portion the dough onto the baking sheets, 1/2 to 1 inch apart. If you like chewier cookies, leave the dough as is. If you like crispier cookies, press down with a spoon to flatten. Bake until the edges are brown, about 15 minutes. Cool before serving.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]" + }, + { + "recipe": "Grilled Sesame Chicken Served with Tortellini Alfredo and Tortellini Teriyaki\n1 pound chicken tenders, cleaned\n2 tablespoons black sesame seeds\n2 tablespoons white sesame seeds\n1 teaspoon ground coriander\n1 teaspoon ground cumin\n1 teaspoon ground ginger\n1 teaspoon powdered mustard\n1 teaspoon ground cinnamon\nSalt and freshly ground black pepper\nTeriyaki glaze, recipe follows\nAlfredo sauce, recipe follows\n1/2 cup teriyaki sauce\n2 tablespoons sugar\n3 tablespoons butter\n1 cup cheese tortellini, cooked\n1 cup tortellini\n1/2 cup heavy cream\n1 tablespoon garlic, chopped\n1/4 cup grated parmesan\nSalt and freshly ground black pepper\nInstructions:\nPreheat the oven to 300 degrees F. Preheat the grill\nIn a bowl, combine the coriander, cumin, ginger, mustard, cinnamon, salt, and pepper to make a blend. Sprinkle the blend on 1 side of the tenders. On a flat surface, create 2 sections ¿ one for black sesame seeds, the other for the white sesame seeds. Coat half of one half of the unseasoned side of the tender with the black seeds, and the other half with the white seeds. Rub the grill or grill pan with oil so as not to stick. Grill the chicken on the seasoned side ¿ NOT the seeded side. Finish in the oven for 8 minutes.\nPlace 2 chicken strips in a line, end to end, in the center of the plate. Place 2 more chicken strips on either side of the line, in the center, to form a large cross on the plate. Place the tortellini in between the chicken, alternating teriyaki and alfredo. Serve.\nIn a medium sized pot, over medium heat combine the teriyaki sauce and the sugar. Reduce it by 1/2, then add the butter and mount the sauce to create a sheen. Toss the cooked pasta with 2 tablespoons of the sauce, or until desired coating is achieved.;\nIn a medium sized pot, over medium-high heat combine the cream and the garlic. Reduce this mixture by half and add the cheese. Turn heat to low and let the cheese melt, but DO NOT LET THIS SEPARATE. Season with salt and freshly ground pepper to taste. Toss with pasta and serve.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]\n\n" + }, + { + "recipe": "Mac and Queso with Sausage\nKosher salt\n6 ounces cavatappi or fusilli\n3 hot turkey sausage links (about 8 ounces), casings removed\n1 tablespoon all-purpose flour\n3/4 teaspoon chili powder\n1/4 teaspoon ground cumin\n1 cup whole milk\n4 ounces processed cheese (such as Velveeta), cubed\n2 large eggs, lightly beaten\n1/3 cup sour cream\n1 10-ounce can diced tomatoes with chiles, drained\n1 cup shredded Mexican cheese blend (about 4 ounces)\nInstructions:\nPreheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, then transfer to an 8-inch square flameproof baking dish.\nMeanwhile, cook the sausage in a medium saucepan over medium-high heat, breaking up the meat, until browned and crisp, about 10 minutes. Add the flour, chili powder, cumin and 1/2 teaspoon salt and cook, stirring, until combined, about 1 minute. Slowly whisk in the milk, scraping up any browned bits. Add the processed cheese and whisk until melted and smooth, 1 to 2 minutes. Remove from the heat and whisk in the eggs. Return the saucepan to medium-low heat and cook, whisking, until thickened, 1 to 2 minutes. Whisk in the sour cream and tomatoes.\nPour the cheese sauce over the pasta and stir to combine. Sprinkle with the shredded cheese and broil until melted and bubbling, 2 to 3 minutes.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" + }, + { + "recipe": "Allspice Pork Chops with Leeks and Apples\n3 tablespoons extra-virgin olive oil\n1 tablespoon plus 1 teaspoon ground allspice\nKosher salt and freshly ground pepper\n6 bone-in pork chops (4 to 5 ounces each)\n4 tablespoons unsalted butter\n2 Gala apples, roughly chopped into 1-inch chunks\n2 large leeks (white and light green parts), halved lengthwise, then cut crosswise into 1/2-inch-thick slices\nInstructions:\nMix together the olive oil, allspice, 1 1/2 teaspoons salt and 1 teaspoon pepper in a small bowl to form a paste. Transfer the mixture to a large resealable plastic bag and add the pork chops, massaging the paste into the chops to coat. Marinate at room temperature for about 30 minutes.\nMeanwhile, melt the butter in a large saucepan. Add the apples and leeks and season with salt and pepper. Add 1/2 cup water and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the leeks are tender, about 15 minutes.\nHeat a large nonstick skillet over medium-high heat. Remove 3 pork chops from the marinade and cook until lightly browned, about 1 1/2 minutes per side. Remove the pork chops to a plate and cook the remaining 3 chops.\nPlace each pork chop on a plate and spoon the apple-leek mixture (including any juices) on top.\n", + "wine_type": "[Rioja, Pinot Noir, Barbera, Tempranillo]" + }, + { + "recipe": "Sausage and Cheese-Stuffed Kabocha\n1/4 pound dried porcini mushrooms\n1 kabocha squash \nKosher salt and freshly ground black pepper \n2 tablespoons olive oil \n1 medium-size cheese pumpkin, around 10 pounds \n1 baguette \n1 1/2 pounds sweet Italian sausage, out of the casing \n1 large white onion, diced \n3 cloves of garlic, sliced \n1 pound button mushrooms, sliced \n1/2 teaspoon ground ginger \n1/4 teaspoon smoked paprika \n1/4 teaspoon ground nutmeg \n2 cups milk \n2 cups heavy cream \n1 pound Gruyere, shredded \nInstructions:\nPreheat oven to 375 degrees F.\nPour 2 cups of boiling water over the dried porcini and let sit while you prep your other steps, 10 to 15 minutes.\nPeel, de-seed and medium dice the kabocha squash. Pour onto a baking sheet, sprinkle with salt and pepper and drizzle with 2 tablespoons of olive oil. Roast in the oven for about 30 minutes to cook through.\nIn the meantime, use a small serrated paring knife to remove the top of the pumpkin wide enough to later fill the pumpkin stuffing and scoop out the seeds.\nDice the baguette and place in the oven on a sheet pan to make croutons, about 5 minutes.\nIn a large skillet over medium heat cook the Italian sausage breaking it up into little pieces and cook it all the way through. Remove it from the pan leaving the grease. Now add the onions and garlic and cook, stirring, until softened, 5 to 8 minutes.\nWhile the onions are cooking, take the porcinis that are re-hydrating in the hot water, wring them out and give them a rough chop. Remove the cooked onions and put in a large bowl with the Italian sausage. In the same skillet, add the sliced white mushrooms, chopped porcinis along with 1/2 cup of the mushroom liquid and cook for about 5 minutes. Remove and add to the large bowl with the sausage mixture.\nAdd the cooked kabocha and croutons to the sausage bowl. Mix well and add the ginger, paprika, nutmeg, salt and pepper.\nAdd the milk and heavy cream to a saucepan and bring it to a simmer.\nTo assemble: Sprinkle the inside of the pumpkin with salt and pepper. Add a layer of the sausage mixture, some of the heated milk-cream mixture, add a layer of Gruyere and continue by pressing down repeating the layering process until the pumpkin is completely full. Place the top of the pumpkin back on, put it in a 9- by 13-inch baking dish and fill with 1- to 2-inches of warmed water. Bake until it's cooked through, about 1 1/2 hours\nServe by scraping the inside of the pumpkin and getting some of the pumpkin flesh along with the filling to serve warm.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" + }, + { + "recipe": "Hoppin' John\n3 tablespoons finely chopped green onion\n3 cups steamed white rice\n1 tablespoon olive oil\n1 large ham hock\n1 cup onion, chopped\n1/2 cup celery, chopped\n1/2 cup green pepper, chopped\n1 tablespoon chopped garlic\n1 pound black-eyed peas, soaked overnight and rinsed\n1 quart chicken stock\nBay leaf\n1 teaspoon dry thyme leaves\nSalt, black pepper, and cayenne\nInstructions:\nHeat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Creamy Campfire Clam Pasta with Tomatoes\n1/4 cup fresh flat-leaf parsley leaves, roughly chopped\n1/4 teaspoon crushed red pepper flakes\n3 small cloves garlic, finely grated (about 1 teaspoon)\n1 stick (8 tablespoons) unsalted butter, at room temperature\n1 lemon, zested and juiced\nKosher salt\n1 tablespoon olive oil \n1/4 cup plain breadcrumbs\nOne 14-ounce can cherry tomatoes or diced tomatoes (don't drain) \nTwo 6.5-ounce cans chopped clams (don't drain)\n8 ounces angel hair pasta, broken in half \nInstructions:\nMix together the parsley, red pepper flakes, garlic, butter, lemon zest and 1/2 teaspoon salt in a medium bowl. Transfer to a small plastic storage container with a lid and freeze until ready to use. (Pack the frozen butter in your cooler, it will help cool your food.)\nHeat the oil in a small skillet over medium-high heat until it shimmers, about 1 minute. Add the breadcrumbs and a pinch of salt and cook, stirring, until golden and toasted, about 4 minutes. Can be made a day ahead, pack in a small plastic re-sealable bag. \n(Make sure to pack all of the other ingredients and equipment.)\nBuild a medium-high campfire that has a grate for cooking. \nWhen ready to cook, combine the tomatoes, clams and 1 1/2 cups water in a large saucepan, on the grate, directly over the fire and bring to a boil. Add the pasta to the boiling sauce and stir to coat. Bring back to a boil for 30 seconds then remove from the heat and cover with a lid, let sit for 3 minutes. Uncover and stir in the butter (which will have thawed in the cooler) and the juice of the zested lemon. \nDivide among 4 bowls and top with breadcrumbs.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]\n\n" + }, + { + "recipe": "Puff Pastry Twists\n1 sheet frozen puff pastry, thawed\n1/2 cup unsalted butter, melted\n3/4 cup sugar\n2 1/2 teaspoons cinnamon\n1 cup milk\n8 ounces semisweet or milk chocolate, chopped\n1/4 cup smooth peanut butter\nInstructions:\nPreheat the oven to 400 degrees F. Line a sheet pan with parchment or buttered waxed paper.\nUnroll the puff pastry on a work surface. Brush the pastry generously with melted butter.\nIn a small bowl, toss together the sugar and cinnamon. Sprinkle evenly over the pastry.\nWorking lengthwise, cut the pastry in half and then cut each half into 6 even strips, each 3/4-inch wide. Twist the strips to make long twisted \\straws\\.\nTransfer to the prepared pan, pushing the ends down with your thumb to help them stay in place on the pan and remain twisted. Bake until puffed and golden brown, about 20 minutes.\nTo make the sauce, heat the milk in a saucepan. Pour the hot milk over the chocolate and whisk to melt it. Whisk in the peanut butter until smooth. Keep sauce warm until ready to serve.\nTo serve, place the twists on a tray and serve with the sauce along side for dipping.\n", + "wine_type": "[Chardonnay, Riesling, Moscato, Sparkling wine]" + }, + { + "recipe": "My Grandma's Ravioli\n1 pound baking potatoes (about 2 large), scrubbed thoroughly\n2 tablespoons (1/4 stick) unsalted butter, plus 8 tablespoons (1 stick)\n2 tablespoons minced shallots\n1 teaspoon minced garlic\n8 ounces farmer's cheese\n5 ounces goat cheese\n2 ounces mascarpone\n3 tablespoons freshly grated Parmesan, plus 1/4 cup freshly grated\n2 tablespoons minced fresh mint leaves\n2 tablespoons minced fresh chervil leaves\n1 egg, lightly beaten\nKosher salt and freshly ground white pepper\nBasic Pasta Dough, recipe follows\nSemolina or all-purpose flour, for dusting\n1 egg lightly beaten with 1 teaspoon water, for egg wash\n1 tablespoon olive oil\nMinced fresh flat-leaf parsley leaves\n1/4 cup toasted and chopped hazelnuts\n3 cups flour\n8 large egg yolks\n1 teaspoon kosher salt\n1 teaspoon extra-virgin olive oil\n3 to 5 tablespoons water\nSemolina or all-purpose flour, for dusting\nInstructions:\nMake the filling: Bake the potatoes in a preheated 350 degree F. oven until fork tender, about 30 to 40 minutes. Peel, and while still warm, pass through a food mill. In a small saute pan, heat the 2 tablespoons butter over medium heat. Add the shallots and garlic, and cook until soft. In a medium bowl, combine the farmer's cheese, goat cheese, mascarpone, 3 tablespoons Parmesan, the herbs, and the beaten egg. Add the cooked shallots and garlic and the warm potato. Stir until blended (being careful not to overmix, or the mixture will get pasty). Season with salt and pepper. Cover and refrigerate until needed. Then, with lightly moistened hands, roll into 1/2-ounce balls, about the size of golf balls.\nCut the pasta dough into 4 portions and work with 1 portion at a time, keeping the remaining dough covered with plastic wrap. Lightly dust the work surface with flour. With a pasta machine or a rolling pin, roll out the dough about 20 inches long and 4 inches wide. Brush the dough with egg wash and arrange 9 to 10 balls of filling on the lower third of the length of the dough, about 1 to 1 1/2 inches apart.\nFold the top half over to cover the balls. Press the dough around each ball to seal, making sure that you do not have any air pockets. With a 2-inch round cookie cutter, cut the ravioli. Dust a tray with flour and arrange the ravioli on the tray, dusting with more flour. Repeat with the remaining dough, egg wash, and filling. Refrigerate, covered, until needed.\nBring a large pot of salted water to a boil. Cook the ravioli until al dente, about 3 to 4 minutes.\nMeanwhile, in a large saute pan, over high heat, add the oil and the remaining butter. Cook the butter until it begins to brown. Drain the ravioli and toss into the browned butter, turning to coat both sides. Add the remaining Parmesan and season with salt and pepper. Garnish with parsley and hazelnuts and serve immediately.\nIn a food processor fitted with the steel blade, combine the flour, egg yolks, salt, olive oil, and 2 tablespoons of the water. Process until the dough begins to hold together, then stop the machine and pinch the dough to test it. If it's too dry, add up to 1 more tablespoon of water and process until it forms a moist ball. Turn out on a lightly floured smooth work surface and knead by hand, until a smooth ball is formed. Loosely wrap in plastic wrap and let rest at room temperature for 30 minutes to 1 hour.\nCut the dough into 4 equal pieces. Keep the other pieces covered in plastic while you roll out 1 piece at a time, by hand with a rolling pin or through the rollers of a pasta machine, stretching the dough to the desired thickness.\nIf using a pasta machine, set the rollers at the widest opening. Flatten the first piece of dough into a thick strip no wider than the machine, to enable it to pass through the rollers. If necessary, dust the pasta very lightly with flour. Run the pasta through the machine. Fold in thirds, crosswise, and run through the machine again. Repeat this procedure 2 or more times, until the dough is smooth and somewhat elastic. Set the machine to the next smaller opening and run the dough through the rollers.\nContinue rolling and stretching the dough, using the smaller opening each time, until the next to the last or the last opening is reached, dusting lightly with flour only as necessary. (The strip of dough will be long. If you don't have enough space on your worktable, halfway through the rolling process cut the strip of dough in half and continue to work with each piece separately, keeping the unused dough covered).\nAdjust the cutting mechanism to the desired width, cut the noodles, and allow them to dry before cooking. A convenient way to dry pasta is to arrange the cut pasta on a pastry tray sprinkled with flour, preferably semolina flour. As 1 layer is completed, sprinkle flour over the noodles, place a piece of parchment paper over them, and continue layering with noodles and flour. Dry for at least 15 to 20 minutes.\nRepeat with the remaining pieces of dough.\n", + "wine_type": "[Barolo, Barbaresco, Dolcetto, Chianti]" + }, + { + "recipe": "Bonfire Eggs with Green Peppers and Cheese\n4 medium russet potatoes\nKosher salt and freshly ground black pepper\n4 large eggs \nAbout 2 tablespoons heavy cream \nHot sauce, optional \n1/4 red onion, diced \n1/2 green bell pepper, diced \n2 ounces shredded cheese \nInstructions:\nStart a fire!\nPoke the potatoes all over with a fork and microwave them for 12 minutes or bake at 350 degrees F for 20 minutes. Let the potatoes cool until they're cool enough to handle or wrap the bottoms in aluminum foil or use heat-safe gloves for the next step. Working with one potato at a time, chop off the end (keep this part, it is the potato's hat) and then use a small spoon to hollow out the potato, leaving about 1/3 inch of potato flesh all around. (Reserve the potato innards for another use, like potato soup or mashed potatoes, or feed them to your chickies.)\nSalt the insides of the potatoes, then crack an egg into the center of each potato. Add 1/2 tablespoon cream, a good pinch of salt, a turn of pepper, hot sauce, if using, and a quarter of the onion and pepper to the center of each potato. Give it a quick scramble (I like using a chopstick for this). Top each with a little pile of cheese. Place the potatoes' hats back on them, then wrap each tightly in aluminum foil.\nCarefully put the potatoes in the fire. Cook, turning occasionally with long tongs or a stick, for 20 minutes, then unwrap and check for doneness; the egg should be cooked and fluffy. If the egg is still runny, rewrap the potato and put it back in the fire for a few more minutes.\nLet cool slightly and enjoy!\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]\n\n" + }, + { + "recipe": "Quick Italian Salad\n1/2 cup olive oil\n1/4 cup mayonnaise \n1/4 cup grated Parmesan (pre-grated in a pack from the store) \n1/4 cup minced fresh parsley \n1 tablespoon sugar \n1 tablespoon vinegar \n2 teaspoons black pepper \n1 teaspoon salt \n1/4 teaspoon red pepper flakes \n1 clove garlic, pressed \nJuice of 1 lemon \n1 head romaine lettuce, roughly chopped\n1/2 head iceberg lettuce, chunked \n6 whole pepperoncini\n1/2 cup whole black olives\n1/2 cup whole red cherry tomatoes\n1/2 small red onion, very thinly sliced into circles \n1/3 cup grated Parmesan\nInstructions:\nFor the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until pureed.\nFor the salad: Put the romaine and iceberg greens in a large bowl and toss with the dressing. Top the salad with the pepperoncini, olives, tomatoes and onions. Sprinkle with Parmesan at the end.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" + }, + { + "recipe": "Vegetable Stock\n2 tomatoes\n1 onion, peeled\n1 leek, trimmed and washed\n2 shallots, peeled\n4 garlic cloves, peeled\n2 celery ribs, washed\n1 carrot, trimmed and peeled\n6 corn cobs, without kernels (optional)\n1 parsnip, trimmed and scrubbed (optional)\n1 fennel bulb (optional)\n1 gallon water\n1 small bunch parsley\n1 small bunch fresh thyme or 1 teaspoon dried\n2 bay leaves\n3 whole cloves\n2 tablespoons cracked black pepper\n2 tablespoons salt, or to taste\nInstructions:\nIn a large pot place the roughly chopped vegetables. Pour in the water ( or enough to cover) and bring to a boil. Reduce to a simmer, and skim and discard any impurities from the top. Add the remaining ingredients. Simmer, uncovered, 2 hours. Strain and store in the refrigerator up to a week or freeze.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "French Onion Grilled Cheese\n1 tablespoon unsalted butter, plus more for spreading\n1 tablespoon olive oil\n2 yellow onions, sliced 1/4 inch thick\nKosher salt and freshly cracked pepper\n1 tablespoon dry sherry\n1/2 teaspoon finely chopped fresh thyme\n4 slices white American cheese\n8 slices country white bread\n4 slices yellow American cheese\nInstructions:\nMelt the butter with the olive oil in a heavy-bottomed pot over medium-high heat. Add the onions, season with salt and pepper and spread the onions in an even layer. Cover the pot and turn down the heat to medium low. Sweat, steam and soften the onions, 10 to 15 minutes. Uncover and continue cooking until caramelized, 25 to 30 minutes, stirring frequently. Add the sherry and scrape up any bits from the bottom of the pan. Stir in the thyme and season with salt and pepper.\nPreheat a griddle to medium-low heat. Put 1 slice white American cheese on 4 slices country white bread and 1 slice yellow American cheese on 4 more bread slices. Divide the onions between half the bread, then close and butter both sides. Place the sandwiches on the griddle; cover with a metal bowl (careful, it will get hot) and let the sandwiches get nice and golden brown, 2 to 3 minutes. Flip, cover again and cook until the cheese is melted and the sandwiches are golden brown, 2 to 3 minutes.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Prince's Chicken Shawarma\n1 tablespoon smoked paprika\n1 tablespoon ground black pepper \n1 tablespoon seasoned salt \n1 teaspoon ground allspice \n1 teaspoon cumin powder \n1 teaspoon granulated garlic \n1/2 teaspoon ground cinnamon \n1/2 teaspoon mahlab \n1/2 teaspoon red pepper flakes \n1/2 teaspoon ground white pepper \n1/4 teaspoon ground cardamom\n2 1/2 pounds chicken breast\n1 ounce plus 2 tablespoons corn oil\n1 ounce apple cider vinegar \n1 whole yellow onion, 1/2-inch dice \nLemon Garlic Sauce, recipe follows\n3 whole Roma tomatoes, 1/2-inch dice \n1/4 cup hot sauce \n1 cup Vermicelli Rice, recipe follows\n1/2 cup Hummus, recipe follows\nServing suggestion: pita bread\nJuice of 1 lemon\n1 clove garlic, minced \n1 3/4 cups basmati rice\n1 1/2 tablespoons chicken bouillon powder\n1/4 cup vermicelli noodles, broken \n1/2 cup corn oil \n1 1/2 quarts cooked chickpeas\n1 cup tahini \n2 tablespoons olive oil \n1 teaspoon salt \n2 cloves garlic \nJuice of 2 lemons\nInstructions:\nFor the chicken shawarma seasonings: Combine the paprika, black pepper, seasoned salt, allspice, cumin powder, granulated garlic, cinnamon, mahlab, red pepper, white pepper and cardamom in a bowl.\nFor prince's chicken shawarma: Cut chicken into 1-inch dice and put in a mixing bowl.\nDrizzle chicken with 1 ounce corn oil and the apple cider vinegar. Apply the chicken shawarma seasonings and tumble chicken in seasonings to mix evenly.\nSeason a large frying pan with the remaining 2 tablespoons corn oil and turn to high heat.\nAdd chicken shawarma and sear 1 side, then stir to flip. Add the diced onions and 1/8 cup Lemon Garlic Sauce. Mix onions and sear second side of chicken. Mix/flip chicken and add diced tomatoes.\nWhen chicken is ready, finish with hot sauce and additional 1/8 cup Lemon Garlic Sauce and serve with Vermicelli Rice, Hummus and pita bread.\nWhisk together lemon juice, garlic and 1/4 cup cold water in a bowl until incorporated.\nSoak rice for 15 minutes in cold water, then strain.\nMix 2 1/2 cups water together with chicken bouillon in a bowl.\nFry vermicelli noodles in corn oil in a rice pot, then add the rice and mix together. Stir in the bouillon mixture.\nCover and turn to high heat. Once pot begins to steam from sides of lid, turn to lowest heat and let simmer 5 minutes.\nRice will again begin to steam from sides after a few minutes; when you see this, turn off heat and let rice sit for 5 minutes more.\nAdd chickpeas, tahini, oil, salt, garlic and lemon juice to a food processor and pulse until desired texture is reached.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" + }, + { + "recipe": "\\Zhajiang\\ Bao (Spicy Shrimp and Ground Beef Buns)\n1 1/2 teaspoons cornstarch, whisked with 1 tablespoon cold water\nPinch ground white pepper\n4 to 6 large bao buns, steamed, or soft sandwich buns\nSpicy Shrimp and Ground Beef Buns:\n1 ounce dried shrimp\n5 or 6 small dried Chinese (shiitake) mushrooms\n1 tablespoon peanut oil\n1 ounce smoked bacon or pancetta, finely diced\n1 shallot, smashed and finely diced\n8 ounces ground beef\n4 ounces shredded bamboo shoots, drained and diced\n1 jalapeno, stemmed and finely diced\n1 green pepper, seeded and diced\n1 to 2 tablespoons light soy sauce\n1 teaspoon dark soy sauce\n1 tablespoon Shaoshing rice wine\n6 pickled cornichons, finely sliced, for serving\nChili oil, optional, for serving\n1/4 cup chopped fresh cilantro, for serving\n1 tablespoon finely chopped peanuts mixed with 2 tablespoons sugar, optional, for serving\nInstructions:\nFor the spicy shrimp and ground beef buns: Combine the shrimp and dried mushrooms in a bowl and pour 1 cup boiling water over to cover. Let stand at least 10 minutes, and then drain, reserving the liquid, and finely chop.\nHeat a wok over medium-high heat and add the peanut oil. Add the shrimp, mushrooms, bacon and shallots and fry, stirring constantly, 1 to 2 minutes. Stir in the ground beef, breaking the meat up with a spatula and cooking until no longer pink, 3 to 4 minutes. \nAdd the bamboo shoots, jalapenos and green peppers and toss 1 to 2 minutes. Drizzle in about 1/2 cup of the mushroom soaking liquid along with the light soy sauce, dark soy sauce and rice wine and bring to a simmer. Stir in the cornstarch slurry and cook until thickened and glossy, about 1 minute. Season with the white pepper. \nTo serve, spoon about 1/2 cup of the mixture (depending on the bun size) onto each bun and garnish with the cornichons, a drizzle of chili oil, if using, and the cilantro. Sprinkle the peanuts with sugar, if using, over the top of each bao and serve immediately.\n", + "wine_type": "[Syrah, Tempranillo, Garnacha, Barbera]" + }, + { + "recipe": "Carne Asada Tacos\n1/4 teaspoon pepper\n1/4 teaspoon salt\n1 cup medium red onion 1/4 inch diced\n2 tablespoons basil leaves, roughly chopped\n1/4 cup orange juice (fresh squeezed)\n2 tablespoons lime juice (fresh squeezed)\n2 nopales (cactus) leaves\n2 cloves garlic, peeled and minced\n5 green onions, diced\n1 16oz jar HERDEZ® Salsa Casera\n1 16oz jar HERDEZ® Salsa Verde\n1/2 bunch of cilantro, roughly chopped\n1/2 lb carne asada, thinly sliced\n3 tablespoons olive oil\n2 1/2 tablespoons balsamic vinegar\n1 tablespoon honey\n5 corn tortillas\nGuacamole:\n1 avocado, mashed\n1/2 tomato small diced\n1/2 jar HERDEZ® Salsa Verde\nJuice from 1/2 lime\n1/2 teaspoon salt\n1/2 teaspoon pepper\nInstructions:\n1. Add uncooked carne asada to large bowl\n2. Add garlic, salt, pepper, balsamic vinegar, 1 tablespoon of fresh lime juice, orange juice, basil leaves, honey, olive oil, 1/2 cup red onion to meat\n3. Mix together completely and marinate 5 minutes\n4. Add marinated meat to grill on medium to high heat\n5. Brush the marinade over meat and cook until well done\n6. Grill cactus on both sides medium heat, 5 minutes on each side\n7. Remove meat and cactus from grill and sliced in very thin pieces\n8. Warm tortillas on grill\n9. Place warmed tortilla on plate\n10. Add carne asada to center of tortilla\n11. Add to the center, remaining red onion, cactus, cilantro, remaining 1 tablespoon of lime juice, and salsa\n12. Serve\nGuacamole:\nCombine all ingredients in a bowl, mix well and serve.\n", + "wine_type": "[Syrah, Tempranillo, Garnacha, Barbera]\n\n" + }, + { + "recipe": "Yorkshire Pudding Popovers\n2 large eggs\n1 cup whole milk \n1 cup all-purpose flour \nSalt\nFreshly ground black pepper \n1/4 cup warmed reserved beef drippings or melted butter\nInstructions:\nPreheat the oven to 450 degrees F.\nPlace a popover or large muffin pan in the preheated oven for 10 minutes. In a mixing bowl, beat the eggs until they are foamy. Whisk in the milk. Add the flour, salt and pepper and beat just until the batter is smooth.\nPour the beef drippings in the cups of the hot pan, then pour in the batter filling the cups halfway and bake until the popovers are puffy and golden brown, about 30 minutes. Serve immediately.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" + }, + { + "recipe": "Frosted Gingerbread Cookies\n1/2 cup plus 2 tablespoons unsalted butter\n3/4 cup sugar\n1/2 cup light corn syrup\n1/4 cup milk\n3 cups bread flour, plus more for the work surface\n1 1/2 teaspoons baking soda\n3 1/4 teaspoons ground cinnamon\n2 teaspoons ground ginger\n1/4 teaspoon ground allspice\n1/4 teaspoon salt\n3 pinches ground cloves\nIcing for decorating (I used Wilton Sparkle Gel and Betty Crocker Decorating Cookie Icing)\nAbout 1 cup jelly beans, sorted by color (I used Sugar-Free Jelly Belly beans for black and Jelly Belly Sours for the other colors)\nInstructions:\nLine a 9-inch square baking pan with plastic wrap. In a saucepan, melt the butter over low heat. Add the sugar, corn syrup and milk, and whisk continuously until a candy thermometer registers 100 degrees F, which will happen rather quickly. Remove the saucepan from the heat. \nWith an electric mixer on low speed, combine the bread flour, baking soda, cinnamon, ginger, allspice, salt and cloves. Slowly pour the butter-sugar mixture in, and beat until thoroughly combined, 2 minutes. Transfer the batter to the prepared pan, cover with plastic wrap and press with your hands to spread the batter to the sides of the pan. Refrigerate overnight or up to 3 days. \nPreheat the oven to 350 degrees F. Coat several baking sheets with cooking spray, or line them with parchment paper. Cut the chilled dough into 4 equal pieces. On a lightly floured work surface, roll out 1 piece of dough to a thickness of 1/4 inch; dust with more flour as needed. (Keep the other dough pieces refrigerated until you're ready to use them.) Using 2 different-sized biscuit or cookie cutters, cut out concentric circles of dough, leaving a 1/2-inch-wide ring. The cookies shown are about 2 inches across, but you can make them larger or smaller based on the size of your cookie cutters. Place the rings about 1 inch apart on the prepared baking sheets. Repeat with the other pieces of dough. \nBake the cookies until slightly browner on the edges and firm to the touch, 10 to 12 minutes for smaller cookies, 15 minutes for larger. Cool the cookies on the baking sheets on wire racks for a couple of minutes before using a metal spatula to transfer them to the racks to finish cooling. \nSqueeze icing onto each cookie, leaving a thin border around it. While the icing is still wet, press the jelly beans into it end to end. The icing will spread to cover the cookie. Store the baked cookies, decorated or not, in an airtight container for up to 2 weeks; if decorated, stack them between sheets of wax paper.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]" + }, + { + "recipe": "Jazz on the Grill: Seafood BBQ\n2 pounds seafood\n1/4 cup butter, melted\n1/4 cup olive oil\n1/2 cup finely chopped pineapple\n1/4 cup seeded and finely chopped jalapenos\n1/4 cup honey\nGreen leaf lettuce\n*Jazz Honey-Jalapeno Sauce can be used instead of the pineapple, jalapenos, and honey\nInstructions:\nSelect the fish you like to eat, Jazz is great on them all however, be sure your selection is suitable for the grill. Some fish grill better than others, if you're unsure, ask your butcher. Excellent selections are salmon, bass, halibut, mahimahi, yellowtail, and lingcod.\nHeat the grill on high. Combine the butter and olive oil in a bowl and set aside. Combine the pineapple, jalapeno, and honey.\nBrush a mix of melted butter and olive oil onto the fillet or fish steak before placing it in the grill. This will cause the flames to rise up, searing in the juices. Brush more of this mixture on the top as it's cooking. Do not overcook, most fish grill quickly. You must adjust the cooking time based on the thickness of the fish being cooked.\nFlip the fillets or steaks and reapply another brushing of the butter/oil mixture. Once seared, reduce the flame to low and close the lid on the barbecue. Wait a few minutes (until fish is nearly done) and pour the pineapple mixture or Jazz Honey-Jalapeno Pineapple Sauce over the top. Close the lid and cook until the fish is cooked.\nGarnish platter with green leaf lettuce, carefully place fish on the bed of lettuce, and serve. This is a simple and amazingly eye attractive dish. Sit back and enjoy the raves from your guests.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rosé]\n\n" + }, + { + "recipe": "Rye Bread Party Pizzas\n1 tablespoon olive oil\n2 pounds ground beef \n1 medium onion, diced \n1 clove garlic, minced \n1/4 cup ketchup \n1 tablespoon Worcestershire sauce \n1 teaspoon hot sauce \nKosher salt and freshly ground black pepper\n1 pound processed cheese, such as Velveeta, cut into cubes \n1 cup grated pepper jack cheese\n1 loaf cocktail/party rye bread (mini slices)\nSliced green onions, for serving \nInstructions:\nHeat a large skillet over medium-high heat and add the oil. Cook the beef, onion and garlic until browned, about 8 minutes. Remove from the heat and drain off any excess fat. Mix in the ketchup, Worcestershire, hot sauce and some salt and pepper. Stir in the processed cheese and pepper jack until melted.\nPut the rye slices on a baking sheet and add a small scoop of filling to each one. Pat down slightly to stick it to the bread, then flash-freeze for 45 minutes. Store in freezer in resealable plastic bags until using.\nTo bake, preheat the oven to 350 degrees F. Bake from frozen state until the cheese is melted and bubbly, about 25 minutes. Sprinkle with green onions before serving.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Zinfandel, Tempranillo]" + }, + { + "recipe": "Steak Joint Chicago Cheese Steak\nCanola oil\nTwo 8-ounce bone-in rib eyes, at room temperature\nGranulated garlic\nKosher salt and freshly ground pepper\n3/4 cup ricotta\n1/2 cup shredded white Cheddar\n1/2 cup shredded aged provolone\n1 tablespoon vegetable oil\n1 medium yellow onion, peeled, halved and sliced\n4 fresh crusty sub rolls, hinged\n1 cup hot giardiniera, finely chopped using food processor\nInstructions:\nHeat a little canola oil in a cast-iron skillet over high heat until very hot. Sprinkle both sides of the rib eyes with granulated garlic, salt and pepper. Lower the heat to medium-high and place the rib eyes in the skillet without overcrowding. Sear the rib eyes until well browned, about 4 minutes. Flip the rib eyes and cook until medium/medium-rare, about 4 minutes. Set aside, loosely cover with foil and let rest. Mix the ricotta, Cheddar and provolone in a bowl and reserve. \nHeat the vegetable oil in a large nonstick skillet over medium heat. Add the onions and sprinkle with salt and pepper. Sweat the onions until soft and slightly golden in color, about 10 minutes. Set aside. Thinly slice the rib eyes and set aside. \nDivide the onions in 4 piles. Top each pile with a quarter of the cheese mixture, a quarter of the rib eye and an open roll. Let the cheese melt and toast until everything is gooey. Scoop up with a spatula, flip right-side-up and top each with the giardinera. Serve.\n", + "wine_type": "[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]\n\n" + }, + { + "recipe": "Slow-Cooker Bean and Barley Soup\n1 cup dried multi-bean mix or Great Northern beans, picked over and rinsed\n1/2 cup pearl barley\n3 cloves garlic, smashed\n2 medium carrots, roughly chopped\n2 ribs celery, roughly chopped\n1/2 medium onion, roughly chopped\n1 bay leaf\nKosher salt\n2 teaspoons dried Italian herb blend\nFreshly ground black pepper\n1/2 ounce dried porcini mushrooms, crumbled if large, optional\nOne 14-ounce can whole tomatoes, with juice\n3 cups cleaned baby spinach leaves (about 3 ounces)\n1/4 cup freshly grated Parmesan Balsamic vinegar, for drizzling\nExtra-virgin olive oil, for drizzling\nInstructions:\nPut 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.\nAdd the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.\nLadle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" + }, + { + "recipe": "Asian Sweet Tea or Asian Mojito\n4 Thai basil leaves, plus 1 for garnish\n1 sugar cube\n3/4 cup iced green tea\n1/2 lime, juiced\n1-ounce white rum\n1/2 tablespoon honey\nIce cubes, as needed\n1 lime wedge, for garnish\nInstructions:\nIn a cocktail shaker, add the basil and the sugar cube. Muddle them together in the bottom of the shaker until the basil is fragrant. Pour in the green tea, lime juice, rum and honey. Stir until well mixed. Carefully pour the mixture into a highball glass filled with ice. Garnish the cocktail with the lime wedge and a basil leaf. \n", + "wine_type": "[Sauvignon Blanc, Riesling, Gewürztraminer]" + }, + { + "recipe": "Hazelnut Semifreddo\n1 cup hazelnuts\n1 pint vanilla ice cream\n1 pint hazelnut or coffee ice cream\n1 1/2 cups heavy cream\nPinch salt\n2 tablespoons confectioners' sugar\n1/4 cup plus 2 tablespoons hazelnut liqueur, such as Frangelico\n1 cup good-quality espresso, hot\n1-ounce bittersweet chocolate, thinly shaved with a vegetable peeler\nInstructions:\nPreheat the oven to 350 degrees F.\nPut the hazelnuts in a single layer on a small sheet pan. Toast the nuts for 8 minutes, until they are lightly golden. Pour the nuts onto a clean kitchen towel and rub them to remove the peels. Put the hazelnuts in a large sealable plastic bag, seal the bag, and pound the nuts with a rolling pin until roughly crushed. Set aside.\nUsing a small ice cream scoop, scoop the ice cream into 16 equal-size balls (8 of each flavor) and arrange in a single layer on a cold plate lined with plastic wrap. Cover the ice cream balls with more plastic wrap and freeze again until firm.\nIn a medium bowl, whip the cream, a pinch of salt, sugar and 2 tablespoons hazelnut liqueur to stiff peaks, but do not over beat.\nTo serve, put 2 scoops each of hazelnut (or coffee) and vanilla ice creams into each glass. Add to the top of each 1 tablespoon hazelnut liqueur and 2 tablespoons crushed hazelnuts. Pour 1/4 cup espresso into each bowl. Top the ice cream with a dollop of whipped cream and shaved chocolate. Serve immediately.\nEntertaining Notes: If you are doing this for a larger party you can pre-scoop the ice cream right into the glasses and store, covered, in the freezer.\n", + "wine_type": "[Chardonnay, Barolo, Tempranillo, Garnacha]\n\n" + }, + { + "recipe": "Lemon Cream Squares\nOne 18.25-ounce box lemon cake mix (recommended: Betty Crocker)\n1 stick butter, softened\n1 egg\n16 ounces cream cheese (recommended: Philadelphia) softened\n1/3 cup sugar\nOne 3-ounce box lemon or lime gelatin (recommended: Jell-O)\n2 eggs\nInstructions:\nSet up grill for indirect cooking over medium heat. (No heat source under cookies). Spray 9 by 13-inch foil pan with cooking spray and set aside.\nFor lemon layer:\nIn a large mixing bowl, beat with an electric mixer on low speed the cake mix, butter, and egg until well combined and smooth. Press cake mixture evenly into prepared pan; set aside.\nFor top layer:\nIn a medium mixing bowl, beat cream cheese, sugar, and lemon or lime gelatin on medium speed until creamy. Add eggs and beat until smooth.\nSpread cream cheese mixture over cake layer. Place foil pan in a second foil pan for stability and insulation. Place on hot grill away from heat. Cover and bake 40 to 50 minutes. Rotate pan halfway through baking. Remove from grill and cool completely before cutting into squares.\nIndoor:\nPreheat oven to 350 degrees F.\nSpray 9 by 13-inch baking pan lightly with cooking spray; set aside. Prepare cake layers as directed above. Bake for 40 to 45 minutes or until cake barely start to pull away from sides. Cool completely before cutting into squares.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" + }, + { + "recipe": "Elinda Cashew Stuffing\nCashew nuts\nBroccoli\nDiced carrots\nOnions\nCelery\nInstructions:\nStuff the turkey with the above ingredients. Ten minutes before the turkey is ready, you take a mixture of red mustard and soy sauce and mix them together then apply it to the turkey. Let it stay the oven for about another 3 minutes.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio]" + }, + { + "recipe": "Pickled Watermelon and Watermelon Rind\n2 cups red wine vinegar\n1 cup granulated sugar\n2 tablespoons kosher salt\n2 teaspoons whole coriander seeds\n2 teaspoons whole black peppercorns\n3 cups 1-inch watermelon cubes\n2 cups small pieces peeled watermelon rind\nInstructions:\nIn a small saucepan, combine the vinegar, sugar, salt and 4 cups water over medium heat. Bring up to a boil. Place the coriander and peppercorns on a cutting board. Lightly crush the spices with the bottom of a sturdy pan, then add them to the liquid. Turn the heat down to low, and simmer for 5 minutes. Taste for seasoning. It should be a mix of vinegary, sweet and slightly salty. Shut it off to cool slightly.\nFill a quart-size jar with the watermelon cubes and a pint-size jar with the rind pieces.\nPour the vinegar mixture over the melon and rind and let it cool at room temperature, uncovered, for 2 hours. Place in the refrigerator and let it chill, uncovered, overnight. Then cover tightly. The pickles will be good for 2 to 3 weeks in the refrigerator.\n", + "wine_type": "[Riesling, Sauvignon Blanc, Vermentino, Albariño]" + }, + { + "recipe": "Spinach Dip\n1 large clove garlic\n1/2 cup chopped scallions (white portion only)\nOne 10-ounce package frozen chopped spinach, thawed and drained well\n1 cup sour cream\n1/2 to 1 cup mayonnaise\n1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves\n1 teaspoon Worcestershire sauce\n1 dash hot pepper sauce or more to taste\n1/2 teaspoon salt\n1/4 teaspoon freshly ground white pepper\n1 round loaf crusty bread (country white, pumpernickel, etc.)\nPaprika\nInstructions:\nIn a blender or food processor, finely mince the garlic and scallions. Add the remaining ingredients, except the bread and paprika and blend until smooth. Taste and adjust the seasonings. Refrigerate for up to 2 days. Just before serving, make a bread bowl: Cut about an inch off the top of the round of bread and save it for a lid. Remove the bread from the center, hollowing out the loaf. Stir the dip well and place in the bread bowl. Sprinkle lightly with paprika. Serve the removed bread chunks along with crudites for dipping.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rosé]" + }, + { + "recipe": "Martha's Secret Turkey Burger\nTwo 12-ounce jars red-pepper relish, such as Fourth Creek Food Co.\n1 small onion, chopped \n2 cloves garlic, chopped \n1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for brushing \n2 tablespoons low-sodium soy sauce \n2 pounds ground dark turkey \n4 teaspoons Worcestershire sauce \n1 teaspoon Dijon mustard \n1 slice soft white bread, torn into pea-size pieces (1 cup) \nKosher salt and freshly ground black pepper \n3 tablespoons chili sauce, plus more for brushing \n1/2 cup mayonnaise \n2 packed cups finely shredded kale \n1/2 teaspoon balsamic vinegar \n8 brioche rolls, split \n4 tablespoons unsalted butter, melted \nInstructions:\nDrain 1 jar relish in a sieve; discard liquid. Pulse 2/3 cup drained relish with onion and garlic in a food processor until finely chopped.\nHeat 1 tablespoon oil in a skillet over medium-high heat; add relish mixture. Cook, stirring, until a thick paste forms, about 7 minutes. Stir in soy sauce. Transfer to a bowl; let cool 5 minutes. Stir in turkey, Worcestershire, mustard, bread, 1 1/2 teaspoons salt and pepper to taste. Form into 8 patties, each about 4 inches in diameter. Refrigerate, covered, at least 1 hour and up to 8 hours.\nPreheat grill to medium. Brush both sides of burgers with oil, then brush grates. Grill 5 minutes. Flip; lightly brush tops with chili sauce and grill until a thermometer inserted into centers registers 165 degrees F, 5 to 6 minutes more.\nCombine chili sauce and mayonnaise. Drizzle kale with vinegar and remaining teaspoon oil; season with salt and pepper. Brush cut sides of rolls with butter; grill until lightly toasted. Sandwich burgers in rolls with chili sauce mixture, remaining relish and kale.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rosé]" + }, + { + "recipe": "Tiramisu\n4 ounces bittersweet chocolate\n3 large egg yolks\n3 tablespoons granulated sugar, plus 2 tablespoons sugar, plus 1 teaspoon\n1 1/4 cups sweet dessert wine, such as Vin Santo\n2 large egg whites\n1/4 cup cooled brewed espresso, or other strong coffee blend\n1 cup ricotta\n1 cup heavy cream\n4 to 5 ounces ladyfingers\nCocoa powder, garnish\nChocolate-dipped coffee beans, garnish, recipe follows\n6 ounces semisweet chocolate\n1 cup dark roasted coffee beans\nInstructions:\nPlace the chocolate in the top of a double boiler or in a bowl set over a pot of simmering water, and stir until melted. Remove from the heat and cool to room temperature.\nIn the top of a double boiler or in a bowl set over a pot of simmering water, beat the egg yolks and 3 tablespoons of sugar until pale yellow and frothy. Add 1/2 cup of the wine and whip until thick, being careful not to let the mixture boil. Remove from the heat and fold in the chocolate. Cool to room temperature.\nIn a medium bowl, beat the egg whites until stiff peaks form, and fold into the cooled custard mixture.\nIn a bowl, combine the coffee, ricotta, and 2 tablespoons sugar and set aside.\nIn a separate bowl, whip the cream until soft peaks form. Add the remaining teaspoon of sugar and whip until stiff peaks form.\nDip the ladyfingers into the remaining 3/4 cup of dessert wine and arrange them in the bottom of a square 9-inch baking dish. Cover with half of the ricotta, half of the custard, and half of the whipped cream. Repeat with the remaining ingredients, ending with whipped cream on top. Cover with plastic wrap and refrigerate until set, at least 3 hours.\nTo serve, sift the cocoa powder evenly over the top and decorate with the chocolate coffee beans. Cut into equal pieces and serve.\nIn the top of a double boiler set over simmering water, melt the chocolate, stirring until smooth.\nRemove from the heat and let cool and thicken slightly.\nIn batches, drop the beans into the melted chocolate, coating completely on all sides. Remove and place on a baking sheet lined with waxed paper. Let dry completely.\nStore in an airtight container at room temperature.\n", + "wine_type": "[Barolo, Barbaresco, Chianti, Dolcetto]" + }, + { + "recipe": "Chocolate Chip Sour Cream Snack Cake\nNonstick cooking spray, for the pan\n3/4 cup (105 grams) all-purpose flour \n1/2 cup plus 2 tablespoons (105 grams) sweet rice flour, such as Mochiko \n1 teaspoon baking powder\\u202f \n1/2 teaspoon baking soda\\u202f \n1 teaspoon kosher salt \n1/2 cup (1 stick) unsalted butter, softened\\u202f \n1 cup (200 grams) granulated sugar \n2 large eggs, at room temperature \n1 teaspoon pure vanilla extract \n1/2 cup plus 1 tablespoon (150 grams) full-fat sour cream, at room temperature \n2 tablespoons milk, at room temperature\\u202f \n1 heaping cup (200 grams) semisweet chocolate chips, plus more for topping\nInstructions:\nPosition an oven rack in the middle of the oven and preheat to 350 degrees F. Lightly grease an 8-inch square pan with nonstick cooking spray. Line the bottom with parchment, leaving a 2-inch overhang on the sides (to make it easier to remove the cake after baking) and grease the parchment.\nCombine the all-purpose flour, sweet rice flour, baking powder, baking soda and salt in a medium bowl and whisk until combined. \nBeat the butter in a large bowl with an electric mixer until smooth. Add the sugar and cream the mixture until light and fluffy, 2 to 3 minutes. Scrape down the bowl with a rubber spatula. Add in the eggs one at a time, beating after each addition until combined. Scrape the bowl once more, then beat in the vanilla.\\u202fSift half of the dry ingredients over the egg mixture and beat just until combined. Beat in the sour cream and milk, then sift in the rest of the dry ingredients and beat just until the batter is smooth. Fold in the chocolate chips. \nSpread the batter into the prepared pan, smoothing the surface with a small offset spatula. Sprinkle additional chocolate chips on top. Bake the cake, rotating the pan halfway through, for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then gently loosen the edges with a small offset spatula and carefully transfer the cake (using the parchment sling to assist) onto a rack to cool completely.\\u202f \n", + "wine_type": "[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" + }, + { + "recipe": "Golden Sunshine Quinoa Salad\n2 cups quinoa\n2 1/2 cups chicken broth, homemade or canned low-sodium broth\n4 scallions, light and white green part only, thinly sliced\n1/2 cup chopped golden raisins\n2 tablespoons rice vinegar\n1/2 cup fresh orange juice\n1 teaspoon grated orange zest\n2 tablespoons extra-virgin olive oil\n1/4 teaspoon ground cumin\n1 cucumber, peeled, halved, seeded and chopped\n1/2 cup chopped flat-leaf parsley\nSalt\nFreshly ground black pepper\nInstructions:\nPlace the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear. Bring the chicken stock to a boil in a medium saucepan over medium-high heat. Add the quinoa and return to a boil. Reduce the heat to low, cover, and simmer the quinoa until it has expanded fully, about 20 to 25 minutes. Uncover, fluff with a fork and set aside to cool.\nPlace the cooled quinoa in a large bowl. Add the scallions, raisins, rice vinegar, orange juice and zest, olive oil, cumin, cucumber and parsley and toss to combine. Season with salt and pepper, to taste, cover with plastic wrap and refrigerate until cold, then serve.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Grüner Veltliner]" + }, + { + "recipe": "BBQ Pork Sandwich on Grilled Jalapeno Corn Flat Bread\n2 1/4 cups bread flour\n3/4 cup masa harina (or any comparable corn flour)\n1 1/2 teaspoons active dry yeast \n2 teaspoons salt\n2 tablespoons honey\nAbout 1 1/4 cups water, room temperature \n1 jalapeno grilled with top on, skinned and seeded, coarsely chopped\nOil, for coating dough\nSweet BBQ Sauce:\nOil, for pan\n1 medium yellow onion, diced\n3 cloves garlic chopped \n1 small jalapeno, seeded and diced\n2 tablespoons chili powder\n2 tablespoons paprika\n1 teaspoon ground cumin\n1 tablespoon salt\n1 (20-ounce) bottle tomato ketchup, or combination tomato paste and sauce\n1/3 cup brown sugar\n1/4 cup molasses or cane syrup\n2 tablespoons white vinegar, plus more to adjust acidity\nHot sauce, to taste (recommended: Crystal)\n1 (12-ounce) bottle dark beer\n1 small head green cabbage, shredded\n1 to 2 medium carrots, grated\n1 bunch green onions, coarsely chopped\n1 small bell pepper, coarsely chopped\n1 small bunch parsley, leaves coarsely chopped\n1 cup mayonnaise (preferably homemade)\n1/4 cup coarse ground mustard\n1/4 cup brown sugar\n2 medium cloves garlic, thinly sliced\n3 tablespoons apple cider vinegar, plus more to adjust acidity\n1 teaspoon celery seeds\nSalt and fresh ground black pepper\n1/2 cup chili powder (preferably ancho)\n1/2 cup smoked paprika\n3 tablespoons ground cumin\n2 tablespoons dark brown sugar\n1 tablespoon cayenne pepper (adjust to personal preference)\n1 tablespoon salt, taste for level\nFreshly ground black pepper\n1 (1 1/2-pound) pork shoulder steak, no more than 3/4-inch thick, not trimmed\nInstructions:\nFor the flat bread:\nCombine all dry ingredients in the bowl of a stand mixer. Add the honey and water and mix on low for 3 minutes, then medium for 1 minute and then gently fold in the jalapenos. Transfer the dough to an oiled bowl, cover with plastic wrap and a towel and let rise for 1 hour. Punch the dough down, roll into a ball and let rest for 15 minutes. Punch the dough down again and roll into a ball, then let rest for 30 to 60 minutes.\nHeat grill to medium.\nRoll the dough into desired shape, approximately 1/2-inch thick and coat it with olive oil before putting on the grill over indirect heat. Grill to desired level of color, approximately 10 to 12 minutes.\nFor the BBQ Sauce:\nCoat a large saute pan with oil over medium heat. Add the onion, garlic, jalapeno, and the powders. Briefly saute and then stir in all the remaining ingredients. Bring to boil and immediately reduce the heat and simmer uncovered for 30 to 45 minutes. Cool and puree in a blender. Set aside.\nCook's Note: This sauce will keep for 10 days covered and refrigerated.\nFor the slaw:\nCombine all the slaw ingredients in a large bowl and set aside until ready to serve. Add the dressing immediately prior to serving.\nFor the dressing:\nPut all the ingredients into a bowl and whisk to combine. Cover and refrigerate until ready to use.\nFor the pork:\nPreheat charcoal grill over high heat.\nCombine all the rub ingredients in a bowl and coat the pork liberally with the mixture. Set aside for at least 5 minutes.\nSear over hot coals (with a little hickory - NOT SOAKED). Turn and move the pork to the side of the grill. Cover the grill and cook for about 15 minutes for medium and medium-well on the ends. Remove the pork from the grill to a cutting board and cover loosely with foil, to rest. Chop the pork as desired.\nTo Make the Sandwich:\nDivide and mound chopped pork on the flat bread, 4 pieces for an open face sandwich, top with generous serving of the slaw and drizzle with BBQ sauce.\n", + "wine_type": "[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" + }, + { + "recipe": "Coconut Cheesecake\n1 1/2 cups graham cracker crumbs\n3 cups sweetened shredded coconut, toasted\n1 tablespoon fresh squeezed lemon juice\n2 pounds cream cheese, room temperature\n4 large eggs\n3/4 cup sugar\n1/3 cup unsalted butter melted\n1 15-ounce can cream of coconut (such as Coco Lopez)\n1 cup whipping cream\n1 teaspoon vanilla extract\nJuice of 1 lemon\nInstructions:\nPreheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with\n2 3/4-inch high sides with foil. Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.\nBeat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.\nCut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of cake.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" + }, + { + "recipe": "Butternut Squash Meringue Box Harvest Dessert\n1/4 teaspoon cream of tartar\n3 egg whites\n3/4 cup granulated sugar\nNonstick cooking spray\n1 cup whole milk\n1/2 cup butternut squash puree\n1/4 cup plus 1 tablespoon granulated sugar\n2 tablespoons plus 2 teaspoons cornstarch\n2 tablespoons all-purpose flour\n1/2 teaspoon ground cinnamon, plus more for garnish\nPinch ground cloves\nPinch ground nutmeg\n3 egg yolks\n2 tablespoons cold butter, cubed\n1 teaspoon vanilla extract\n2 cups heavy whipping cream\nWhite royal icing, for assembly\nConfectioners' sugar, for garnish\nInstructions:\nFor the meringue: Preheat the oven to 150 degrees F. In a stand mixer fitted with the whisk attachment, whisk the egg whites until frothy. Add the cream of tarter and continue to whisk until soft peaks form. Once the whites are at soft peaks, slowly add in the granulated sugar and continue whisking until stiff peaks form and the egg whites are smooth and glossy.\nPlace a nonstick baking pad on an upside-down baking sheet and then spray with nonstick cooking spray. Scoop the meringue into a square shape using a 3-inch square stencil. Smooth out the edges and make the squares even with a long, flat icing spatula. Make as many squares that can fit onto the baking sheet. You'll need 6 sides to make a full box, so make sides based on how many boxes you want to make. Remove the stencil. Bake the meringue until set and not tacky to the touch, 3 hours. The meringue should have no color on it after baking.\nFor the diplomat cream: In a saucepan, bring the milk to a light simmer. In a bowl, lightly whisk the squash puree, 1/4 cup of the granulated sugar, the cornstarch, flour, cinnamon, cloves, nutmeg and yolks until smooth. Add half of the steaming milk into squash mixture very slowly, whisking as you pour. Whisk in the remaining milk. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick, 3 to 4 minutes. Remove from the heat and add the cubed butter and vanilla, mixing until the butter melts. Cover the mixture with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Cool the pastry cream completely.\nOnce the pastry cream is completely cool, place the heavy cream and the remaining 1 tablespoon granulated sugar in a stand mixer fitted with the whisk, and whip until stiff. Fold the whipped cream into the cooled pastry cream to create the diplomat cream. Keep refrigerated.\nUse royal icing as the glue between the sides of the box, leaving one side open. When the box is set, spoon the diplomat cream into the box and top with the final side as the lid. Dust with cinnamon and confectioners' sugar to garnish, and then serve.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]\n\n" + }, + { + "recipe": "Rasmalai\n6 1/3 cups (1 1/2 liters) whole milk\n1/2 teaspoon saffron strands (or more if you want to be decadent) \n1/2 cup sugar \n1/2 teaspoon decorticated cardamom (or seeds from about 8 cardamom pods), coarsely crushed \n4 tablespoons blanched almonds or shelled pistachios, sliced or chopped\n6 1/3 cups (1 1/2 liters) whole milk\n3 to 5 tablespoons lemon or lime juice\n1 1/2 cups sugar\nInstructions:\nFor the sauce (ras): Heat the milk over medium-high heat in a large, heavy-bottomed pot, stirring every minute or so in the beginning and more often as it comes closer to a boil to ensure that the milk doesn't burn at the bottom, until it comes to a boil, about 10 minutes. Reduce the heat to keep it at a medium boil and cook, stirring frequently, until the milk is reduced by half, 25 to 30 minutes.\nMeanwhile, combine the saffron strands with 1 tablespoon of the hot milk in a small bowl. Mash with the back of the spoon to get the saffron to release its color and turn the milk a deep orange. \nOnce the milk has reduced, add the sugar, crushed cardamom and saffron-milk mixture and mix well. Cook, stirring as needed so the milk does not stick to the bottom of the pan, until the milk is well flavored, about 5 minutes. Add 3 tablespoons of the nuts, saving the balance for garnish, and let the milk mixture cool. \nFor the paneer balls (rasgullas): Heat the milk over medium-high heat in a large, heavy-bottomed pot, stirring every minute or so in the beginning and more often as it comes closer to a boil to ensure that the milk doesn't burn at the bottom, until it comes to a boil, about 10 minutes. \nAs soon as it reaches a boil, turn off the heat and add 1/2 cup of ice to reduce the temperature of the milk. Add the lemon or lime juice 1 tablespoon at a time until the milk is curdled and the solids separate from the whey. The whey will turn greenish-yellow. Add another 1/2 cup of ice. This stops the cooking and keeps the paneer soft. \nLine a strainer with folded-over cheesecloth or muslin and set over a large bowl. Pour the mixture into the strainer and let the water drain out. Pour a cup of cold water over the paneer and drain. Take the ends of the cloth and squeeze out the excess water very well. Hang the cloth to further drain out water from the paneer for about 30 minutes. The paneer should be crumbly yet a little moist. \nAdd the paneer to a food processer and process until the crumbles become a ball, about 30 seconds. Alternatively, you can knead it with the heel of your palm, but this will take 10 to 15 minutes. \nRoll the dough into 12 equal balls, making sure there are no cracks. (A kitchen scale isn\\u2019t necessary but is helpful.) You can keep them round or gently flatten them out to disks about 1 inch high. If you see any cracks, smooth them over with wet fingers. Cover with a damp cloth. \nFor the sugar syrup: Combine the sugar and 7 cups water in a wide Dutch oven and bring to a rolling boil. Add the prepared paneer balls one by one so the temperature doesn\\u2019t drop suddenly. Gently shake the pot, lower the heat slightly to keep the mixture at a low boil, cover and cook for 10 minutes. Do not open the lid in between. Gently stir the balls, cover and cook for another 5 minutes. The balls should almost double in size. Remove the pot from the heat and let it cool naturally, 20 to 30 minutes. The balls will sink in the water. \nOnce cooled, drain the balls. Very gently squeeze out the syrup from the balls and transfer them to the prepared ras (saffron milk). Refrigerate for a minimum of 3 hours, to let the balls absorb the milk and become divine! Garnish with the reserved nuts and serve cold. \n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Sunset Cocktail\n1 ounce light rum\n1 ounce dark rum\n1/2 ounce passion fruit syrup\n1 ounce lemon juice\n3 ounces fresh orange juice\nInstructions:\nCombine all ingredients and serve over ice.\n", + "wine_type": "[Mojito, Cuba Libre, Orange Wine]" + }, + { + "recipe": "Sweet and Salty Whisky Treats\n4 tablespoons unsalted butter, plus more for the pan\n½ cup Maker's Mark® Bourbon\n1 (10-ounce) bag marshmallows\n4 cups crisp rice cereal\n2 cups mini pretzels\nInstructions:\n1. Generously butter a 13 by 9-inch shallow baking dish. 2. In a large saucepot, bring the bourbon to a boil over high heat. Boil until reduced to 2 tablespoons, about 2 minutes. Add the butter, reduce the heat to medium-low, and stir until melted. Add the marshmallows and stir until melted and smooth. 3. Add the cereal and pretzels. Stir gently until evenly coated. Immediately transfer to the prepared pan and press firmly into an even layer. Cool completely, then cut into 12 bars.\n", + "wine_type": "[Bourbon, Rye, Scotch, Brandy]" + }, + { + "recipe": "Asian Infused Pork Tenderloin with Melted Onions and Herb Goat Cheese\n2 tablespoons seasoned rice wine vinegar\n1/4 cup soy sauce\n1 tablespoon sesame oil\n1 (1-pound) pork tenderloin\nSalt and freshly ground black pepper\n4 tablespoons olive oil\n3 spanish onion, julienned\n1 small fennel bulb, thinly shaven\n2 cloves garlic, thinly sliced\n2 tablespoons picked thyme leaves\n1/4 cup sake\n1 tablespoon chervil leaves, chopped\n1 tablespoon chives, chopped\n1 cup goat cheese, at room temperature\nSalt and pepper\n1 loaf French bread\n1 clove garlic\nExtra-virgin olive oil\nCreme fraiche, as garnish\nInstructions:\nPreheat oven to 350 degrees F.\nIn a large bowl mix the vinegar, soy sauce, and sesame oil together and pour over the tenderloin, turning every 10 minutes, for 30 minutes. Pat dry. Season with salt and pepper.\nHeat 2 tablespoons of olive oil in a medium saute pan over high heat. Sear the tenderloin until evenly colored and transfer to the oven. Cook until the pork reaches the internal temperature of 145 degrees F. Remove from the pan and allow to rest 15 minutes. Thinly slice.\nWhile tenderloin is in the marinade, in a small pot over high heat add the remaining 2 tablespoons olive oil and saute the onions, fennel, garlic and thyme until just colored. Reduce the heat to low and deglaze with the sake. Cover with a lid and cook for 30 minutes, stirring periodically until the onions are translucent and soft. Remove from heat.\nIn a small bowl, using a fork, mix in the remaining herbs and the goat cheese and season with and salt and pepper, to taste.\nWhile the onions are cooking, thinly slice the bread. Rub each piece with a garlic clove and season lightly with salt and pepper. Drizzle each piece with olive oil and bake until golden but still soft in the center, 10 minutes.\nOn a piece of garlic crostini spread a thin later of goat cheese mixture. Top with a thin slice of tenderloin, then the onion mixture and lastly dollop of creme fraiche.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]\n\n" + }, + { + "recipe": "Vegan Pumpkin Pie\n1 1/2 cups all-purpose flour, plus more for rolling\n1 tablespoon vegan granulated sugar\n1 tablespoon white vinegar\nFine salt\n1/2 cup unrefined virgin or extra-virgin coconut oil (packed)\n4 to 6 tablespoons ice water\nFilling:\nOne 15-ounce can pure pumpkin puree\n8 ounces silken tofu\n2/3 cup vegan granulated sugar\n2 tablespoons cornstarch\n1 teaspoon ground cinnamon\n1/2 teaspoon grated nutmeg\n1/2 teaspoon pure vanilla extract\nFine salt \nInstructions:\nFor the crust: Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-sized. Add 4 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is too powdery, pulse in an additional 1 to 2 tablespoons ice water. Turn the dough out onto a large piece of plastic wrap, pat into a 1/2-inch-thick disc and chill for at least 1 hour up to overnight.\nTo make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen). Roll the disc into a 12-inch round on a lightly floured surface or between two pieces of floured parchment paper. If the dough gets too warm, refrigerate it to firm it up. Ease the crust into a 9-inch pie plate. Fold the overhanging dough under itself, and crimp the edge as desired. Chill for 30 minutes.\nPosition an oven rack in the center of the oven, and preheat to 350 degrees F. Line the chilled pie crust with a large coffee filter or foil, and fill with pie weights. Bake until the edges are lightly golden, 20 to 25 minutes. Remove the coffee filter or foil and weights, and continue baking until the crust is lightly golden all over, 15 to 20 minutes more. Transfer to a rack, and let cool completely.\nFor the filling: Process the pumpkin puree, tofu, sugar, cornstarch, cinnamon, nutmeg, vanilla and 1/4 teaspoon salt in a food processor until completely smooth, scraping down the sides of the bowl as needed.\nPour the filling into the parbaked pie shell, and bake until firm and set, 40 to 45 minutes. Let cool completely on a rack. Chill for at least 2 hours up to overnight. Slice and serve.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]\n\n" + }, + { + "recipe": "Bloody Mary Shrimp Cocktail\n6 cups water\n1 lemon, halved\n1 cup dry white wine\n1 bay leaf\n1/2 teaspoon peppercorns\nSalt\n1 bottle of your favorite vodka\n1 bottle of a good store bought Bloody Mary mix\n1 teaspoon cracked pepper\nHot sauce, to taste\nWorcestershire sauce\nOlive juice, to taste\nBamboo skewers, soaked in water for 30 to 60 minutes\nInstructions:\n1 pound large shrimp, peeled and deveined\nPlace 6 cups of water in a medium saucepan. Add lemon halves, white wine, bay leaf, peppercorns and salt, to taste. Bring to a boil and add the shrimp. Cook for 1 minute or until the shrimp turn pink. Immediately plunge shrimp into a bowl of ice water to stop the cooking process. Strain the shrimp and place into a bowl in the refrigerator until ready to use. In a large pitcher, mix 1-ounce vodka for every 6 ounces Bloody Mary mix. Season with cracked pepper, hot sauce, Worcestershire sauce, olive juice and shake. Serve in decorative glasses with skewered shrimp as garnish.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Peanut Brindle (Wheat Free)\n5 cups rice flour\n1 tablespoon cinnamon\n1 teaspoon baking powder\n1 teaspoon baking soda\n1 cup chopped peanuts\n1 cup honey\n1 egg\n1/2 cup peanut butter\n3/4 cup applesauce\n1/4 cup oil\n1/3 cup water\n2 1/2 teaspoons vanilla\nMelted carob for drizzling\nInstructions:\nMix dry ingredients thoroughly. Mix wet ingredients thoroughly.\nAdd wet ingredients to dry ingredients and mix until mixture is combined. Mixture will be somewhat sticky. You don't want mixture too dry.\nSeparate into two equal portions. Place one portion on sheet of waxed paper and cover with sheet of plastic wrap. Roll out dough over plastic wrap. Place into 1/2 sheet pan. Repeat with remaining portion on second 1/2 sheet pan. With ruler and paring knife, score 3 - inch squares. Spray with water; sprinkle with chopped peanuts, and spray again. Bake at 325 degrees for approximately 50 minutes.\nCool for 10 minutes.\nBreak apart where dough has been scored, then break piece in half again. Place pieces on cooling tray. Drizzle with melted carob.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" + }, + { + "recipe": "Orange Coconut Pie - 2003 1st Place Citrus\n3 cups all-purpose flour\n1 teaspoon salt\n1 teaspoon sugar\n1 cup plus 1 tablespoon butter flavored shortening, chilled\n1/3 cup ice water\n1 tablespoon vinegar\n1 egg, beaten\n1 cup sugar\n1/3 cup cornstarch\n1/4 teaspoon salt\n1 1/2 cups water\n3 egg yolks, slightly beaten\n2 tablespoons butter\n1 teaspoon finely shredded orange peel\n1/4 cup fresh squeezed orange juice\n4 ounces cream cheese\n1/2 cup powdered sugar\n1 cup whipped topping\nWhipped Topping, garnish\nShredded coconut, garnish\nInstructions:\nPie Crust:\nChill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.\nFilling:\nIn saucepan combine sugar, cornstarch, and salt. Gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat, cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup hot mixture into yolks. Return mixture to saucepan, bring to a gentle boil. Cook and stir 2 minutes more. Remove from stove. Stir in butter, orange peel and orange juice.\nTurn into pastry shell. Refrigerate.\nMeanwhile prepare next layer by combining cream cheese and powdered sugar until well blended. Beat in the whipped topping until light and fluffy. Spread over orange filling.\nTop with whipped topping and sprinkle with shredded coconut as desired. Chill until serving.\n", + "wine_type": "[Chardonnay, Riesling, Moscato, Sauvignon Blanc]\n\n" + }, + { + "recipe": "Pork and Rice Quesadillas with Orange Salsa\nCooking spray\n1 cup instant rice, cooked according to package directions\n2 cups diced roasted pork loin\n1 (15-ounce) can black beans, drained\n1 cup chopped arugula leaves\n1 cup shredded Monterey Jack cheese\n1/2 cup diced oil-packed sun-dried tomatoes\n6 burrito-size flour tortillas, regular or flavored\n1 recipe Orange Salsa, recipe follows\n1 (11-ounce) can Mandarin oranges, drained and chopped\n1/4 cup diced red bell pepper\n2 tablespoons freshly chopped scallions\n2 tablespoons freshly chopped cilantro leaves\n1 tablespoon fresh lemon juice\n1/2 teaspoon ground cumin\nSalt and freshly ground black pepper\nInstructions:\nCoat a stove-top griddle with cooking spray and set over medium-high heat to preheat.\nIn a large bowl, combine rice, pork, beans, arugula, cheese, and tomatoes. Mix well to combine.\nArrange tortillas on a flat surface. Top 1 side of the tortillas with pork mixture. Fold the other side over to cover filling. Transfer quesadillas to hot pan and cook 2 to 3 minutes per side, until golden brown and cheese melts. Serve with orange salsa.\nCombine all ingredients in a medium bowl and toss to combine.\nYield: 4 servings\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" + }, + { + "recipe": "Spinach, Walnut and Golden Raisin Pesto Pasta with Italian Chicken Sausage\n4 chicken Italian sausage links\n2 cloves garlic\n1 pound farfalle pasta \n1 cup toasted walnut halves \n3 cups baby spinach \n2 cups fresh basil \n1 cup grated Pecorino-Romano or Parmesan \n3/4 cup extra-virgin olive oil \n1/4 cup golden raisins \n1 teaspoon kosher salt, plus more if needed\n1/2 teaspoon freshly cracked black pepper, plus more if needed\nZest and juice from 1 lemon \nInstructions:\nPreheat a grill or grill pan to medium-high heat. Grill the sausages, covered with a medium heatproof bowl, until nice and charred and no longer pink on the inside, flipping once, 6 to 8 minutes per side. Transfer to a cutting board, let cool slightly, then slice on the bias. Set aside.\nMeanwhile, bring a large pot of water to a boil. Poach the garlic cloves in the boiling water for 5 minutes, then transfer them with a slotted spoon to a food processor. Add the pasta to the boiling water and cook to al dente according to the package directions.\nMeanwhile, add the walnuts to the food processor with the garlic and pulse until chopped, about 8 times. Add the spinach, basil, cheese, olive oil, raisins, salt, pepper and lemon zest and juice. Pulse about 10 times, until combined but still rustically chopped. Season with additional salt and pepper if needed.\nHeat a large skillet over medium heat. Using a spider, add the pasta to the skillet. Add the spinach pesto and toss to combine. Heat until warmed through. Season to taste if necessary and serve immediately topped with grilled sausage slices.\n", + "wine_type": "[Chardonnay, Barolo, Dolcetto, Tempranillo]" + }, + { + "recipe": "Scalloped Potatoes and Ham\n4 tablespoons (1/2 stick) butter, plus extra for greasing dish\n1/2 yellow onion, diced \n1/3 cup all-purpose flour \n1 1/2 cups half-and-half \n1 1/2 cups milk \nFreshly ground black pepper\n2 pounds russet potatoes, washed thoroughly \n3 cups diced cooked ham \n2 cups grated Monterey Jack cheese \nChopped fresh parsley, for sprinkling, optional\nInstructions:\nPreheat the oven to 375 degrees F.\nAdd the butter and onions to a large skillet over medium heat and saute until starting to soften, 3 to 4 minutes. Sprinkle the flour over the onions and whisk them together. Continue cooking the onion/flour mixture until golden brown, about 2 minutes. Stir in the half-and-half and milk and whisk around, allowing the mixture to thicken; this will take 3 to 4 minutes. Add some pepper, stir the sauce, reduce the heat and keep warm.\nSlice the potatoes really thin using a mandolin or a really sharp knife, the thinner the better. Generously butter a 2-quart baking dish, then add half the sliced potatoes and half the diced ham. Sprinkle on half the cheese then pour on half the sauce from the skillet. Repeat with the rest of the ingredients, ending with a layer of cheese and sauce. Sprinkle extra pepper on top.\nCover the dish with foil and bake it for 40 minutes, then remove the foil and bake until the cheese is golden brown and the sauce is bubbling, an additional 20 to 30 minutes. Sprinkle with chopped parsley if desired and serve it up.\n", + "wine_type": "[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]\n\n" + }, + { + "recipe": "Updated Tuna Casserole I\n2 large portobellos\nSalt and pepper\nPat of butter\n1 cup Sauteed crispy and diced bacon\n1/2 cup sliced shallots\n1 cup thinly sliced red bliss potatoes\nFresh thyme\n1 1/2 pounds yellowfin tuna, cubed\n1 cup sliced and blanched green beans\n1/2 cup parsley\n1 cup bread crumbs\n2 cups heavy cream\n3 egg yolks\n1/2 cup crushed potato chips\nInstructions:\nPreheat oven to 350 degrees F.\nBake the mushrooms for 10 minutes after seasoned with salt, pepper and a dab of butter, reserve. Cook the bacon with sliced shallots until the bacon is crispy, reserve. Spread the potatoes in the bottom of a casserole dish. Add salt, pepper, and thyme. Add the cubed tuna. Add the bacon and shallots and blanched green beans. Add the mushrooms. Sprinkle parsley and breadcrumbs over dish. Mix heavy cream and egg yolks until well blended and add. Top with crushed potato chips. Bake for 45 minutes.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Hot Browns\n6 ounces Mornay Sauce, recipe follows\n4 ounces slow roasted turkey breast, thinly sliced \n4 toast points, made from toasted Italian white bread \n1 ounce Cheddar, shredded \n2 strips applewood smoked bacon, cooked \n2 slices vine-ripe beefsteak tomatoes, cut into half moons\n1 pinch paprika \n1 pinch freshly chopped parsley\n8 ounces unsalted butter\n1/2 small onion, finely diced \n1 cup all-purpose flour, plus more if needed\n8 cups whole milk \n1 cup chicken broth \n1 teaspoon dry mustard \n1 teaspoon Worcestershire sauce \n1 teaspoon powdered chicken stock base \n1/4 teaspoon poultry seasoning \n1 pinch garlic salt \n1 pinch ground nutmeg \n1 pinch ground white pepper \n1 bay leaf \n1/2 cup cornstarch \n8 ounces cheese mix, equal parts shredded Cheddar, Swiss and American cheese\n1/2 cup shredded Parmesan\nInstructions:\nPreheat the oven to 350 degrees F.\nLadle 3 ounces of the Mornay Sauce in the center of an oven-proof dinner plate. Place the turkey on top of the sauce, and cover with the remaining 3 ounces of Mornay Sauce. Garnish with toast points at four corners of the plate, meeting the edge of the sauce. Sprinkle with the cheese to cover the sauce and lay the bacon as an \\X\\ across the top in the middle.\nPlace in the oven until hot and bubbling, 8 to 10 minutes. Remove from the oven and place the tomato slices between the toast points. Sprinkle with the paprika and chopped parsley and serve.\nIn a large saute pan set over medium-low heat, melt the butter and add the onions, saute until translucent. Slowly add the flour and continue to cook, being careful not to thicken it too much. Once the mixture reaches a very light golden brown, remove from the heat and set aside until ready to add to the sauce.\nIn a separate large saucepan set over low heat, add the milk, broth, mustard, Worcestershire, stock, poultry seasoning, garlic salt, nutmeg, white pepper and bay leaf. Cook until the mixture comes to a gentle simmer. Add the roux slowly, one spoonful at a time, while whisking continually until you achieve the desired consistency.\nIn separate container, add 1/2 to 3/4 cup water to the cornstarch to make a slurry. Add the slurry to the sauce mixture and whisk. Add the cheese mix and the Parmesan to the sauce and stir until smooth and thick. \n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Turkey, Kale and Oat Meatballs with Quick Tomato Sauce\n1/2 cup quick-cooking rolled oats\n6 ounces kale, stems removed and leaves roughly chopped (about 4 packed cups) \n6 ounces kale, stems removed and leaves roughly chopped (about 4 packed cups)\n4 cloves garlic, finely minced\n1 large yellow onion, roughly chopped\n1 large egg\n1/2 cup grated Parmesan\n1/4 cup skim milk\nKosher salt and freshly ground black pepper\n1 pound 99 percent fat-free ground turkey\n2 tablespoons extra-virgin olive oil\nOne 28-ounce can no-salt-added crushed tomatoes\n2 sprigs oregano\nPinch of crushed red pepper flakes\n12 ounces whole-wheat angel hair pasta\nInstructions:\nPulse the oats in a food processor until coarsely ground. Add the kale, 1 teaspoon of the minced garlic and 1/4 cup of the chopped onion, and pulse until finely chopped and the texture is crumbly. Add the egg, 2 tablespoons of the Parmesan, milk, 3/4 teaspoon salt and 1/4 teaspoon pepper, and pulse until just combined. Transfer the mixture to a large mixing bowl, add the turkey and mix with your hands until well combined. Cover with plastic wrap, and refrigerate for 30 minutes.\nMeanwhile, bring a large pot of water to a boil.\nHeat the oil in a large, straight-sided skillet or Dutch oven over medium-high heat. Add the remaining onions and 1/4 teaspoon salt, and cook, stirring occasionally, until softened and lightly browned in spots, 6 to 8 minutes. Add the remaining garlic, and cook until softened, stirring constantly, about 30 seconds. Add the tomatoes, 1 1/2 cups water, 2 tablespoons of the remaining Parmesan, oregano, 1 teaspoon salt and the red pepper flakes. Stir to combine, and bring to a simmer. Cover, reduce the heat and simmer for 10 minutes.\nMeanwhile, remove the turkey and kale mixture from the refrigerator. Shape level tablespoonfuls into round meatballs (about 36), and place on a rimmed baking sheet.\nRemove the lid from the sauce. Use a metal spatula or 2 spoons to add the meatballs, one at a time, to the simmering sauce in a single layer. Cook, covered, until the meatballs are cooked through, about 15 minutes. Turn off the heat, and let the mixture sit, covered, for 5 minutes. Discard the oregano.\nMeanwhile, cook the pasta in the boiling water according to package directions. Drain well.\nTo serve, divide the pasta among 6 plates or bowls. Top each serving with 7 meatballs and 1/2 cup tomato sauce. Sprinkle with the remaining Parmesan.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Gavi, Vermentino]" + }, + { + "recipe": "Pinzimonio\n2 carrots, cut into strips\n1 small sweet red onion, cut into strips\n1 red bell pepper, cut into strips\n3 tablespoons extra-virgin olive oil\n3 tablespoons balsamic vinegar\nInstructions:\nArrange the carrots, onions and bell peppers on a plate. Mix together the olive oil and vinegar in a small bowl and serve with the vegetables.\n", + "wine_type": "[Barolo, Barbaresco, Chianti Classico, Rioja]" + }, + { + "recipe": "Shrimp Mango Lettuce Cups\nZest of 1 lemon and juice of 1/2 lemon\n1 clove garlic, grated \n1/2 cup olive oil \nHandful fresh cilantro, chopped \n24 cooked jumbo shrimp, chilled \n2 avocados, cut into large chunks \n1 mango \n1/2 small red onion, thinly sliced \nKosher salt and freshly ground black pepper\n6 Bibb or butter lettuce cups \nMinced fresh chives, for serving \nInstructions:\nIn a medium bowl, combine the lemon zest and juice and garlic. Add the olive oil and cilantro, then whisk until it's all mixed together.\nPlace the shrimp in a bowl, pour in half of the lemon-cilantro dressing and stir to coat. Place in the fridge to marinate for 20 minutes or up to a couple hours.\nAdd the avocado to the bowl with the rest of the dressing.\nDice up the mango: Slice off both halves around the pit, score the flesh inside the skin and invert the skin to pop out the good stuff. Then, slice off the mango pieces so they fall into the bowl with the avocado. Add the red onion and some salt and pepper and gently mix it all together.\nTo serve, arrange 4 shrimp in the center of each lettuce leaf and spoon the mango-avocado salad on top. Sprinkle chives over the top to make 'em extra pretty.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rosé]\n\n" + }, + { + "recipe": "Green Bean and Kale Caesar Salad\n4 ounces crusty white bread, cut into 1/2-inch cubes (about 2 cups)\n1/4 cup plus 1 tablespoon extra-virgin olive oil\nKosher salt and freshly ground pepper\n2 pounds green beans, trimmed\n4 anchovy fillets (packed in oil)\n2 tablespoons red wine vinegar\n1 tablespoon fresh lemon juice\n1 clove garlic, roughly chopped\n2 tablespoons grated parmesan cheese, plus more for topping\n1 1/2 teaspoons dijon mustard\n4 cups baby kale\n2 tablespoons salted roasted pepitas\nInstructions:\nPreheat the oven to 400˚. Toss the bread pieces on a baking sheet with 1 tablespoon olive oil, a pinch of salt and a few grinds of pepper. Roast, tossing halfway through, until browned and crisp, 15 to 20 minutes.\nMeanwhile, bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add the green beans to the boiling water and cook until bright green and just tender, 4 to 6 minutes. Drain and transfer to the ice water to cool completely. Drain again and transfer to a paper towel\\u2013lined baking sheet; pat dry. \nMake the dressing: Puree the anchovies, vinegar, lemon juice, garlic, parmesan and mustard in a blender, scraping down the sides with a rubber spatula, until smooth. With the machine running, slowly drizzle in the remaining ¼ cup olive oil and blend until combined. Season with salt and pepper.\nCombine the green beans, kale and half each of the croutons and pepitas in a large bowl. Add the dressing and toss to coat; season with salt and pepper. Transfer to a serving dish and top with the remaining croutons and pepitas; sprinkle with more parmesan.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" + }, + { + "recipe": "Tacos de Mero: Halibut Tacos\n1 pound halibut fillets\nLemon pepper seasoning\n12 (6-inch) corn tortillas\n1 cup chopped cabbage\n1/2 cup creamy avocado sauce, recipe follows\n1 avocado\n2 green onions, chopped\n1 to 2 cloves garlic, chopped\n1 cup sour cream\n2 cups mayonnaise\n1 teaspoon green habanero sauce\n1 teaspoon apple cider vinegar\n1 teaspoon lemon pepper\nInstructions:\nSpray a grill or charcoal broiler with pan coating. Season the fillets with lemon pepper and cook for approximately 15 minutes, turning once. Fillets should be white throughout and flaky, but not overcooked. Place 1/4 pound halibut over 3 heated tortillas. Add 1/4 cup cabbage and top with 2 ounces of creamy avocado sauce. Repeat the process for remainder of ingredients.\nTo make creamy avocado sauce: Mix all of the ingredients together in a medium sized bowl.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Albariño]" + }, + { + "recipe": "Baked Quinoa Casserole with Peruvian Potatoes and Cheese\n2 tablespoons olive oil\n2 leeks, white part only, cleaned and sliced\n2 cloves garlic, peeled and diced\n1 green bell pepper, diced\n1 red bell pepper, diced\n4 eggs\n3/4 cup low-fat milk\n1 cup quinoa, cooked\n1 1/2 cups grated smoked cheddar cheese\n1 pound Peruvian potatoes, unpeeled, diced and steamed\nSalt and pepper to taste\n1 teaspoon thyme leaves\nInstructions:\nPreheat oven to 350 degrees F. Oil a 2-quart gratin dish.\nIn a saute pan over medium heat, heat olive oil and add leeks. Saute, stirring, until they become tender, about 5 minutes. Add the garlic and continue to cook, stirring, for another minute. Add the peppers and cook, covered, for 5 to 10 more minutes, until peppers are tender, yet crisp. Remove pepper mixture for the heat.\nIn a bowl, beat eggs and milk. Stir in the quinoa and add cheese, potatoes, pepper mixture, salt, pepper and thyme. Pour into the prepared baking dish and bake for about 35 to 45 minutes, until the top is golden brown. Let mixture rest about 5 minutes before serving\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" + }, + { + "recipe": "Curried Popcorn\n1 cup popcorn kernels\n2 tablespoons mild curry powder\n2 teaspoons Creole seasoning\n4 tablespoons melted butter\nInstructions:\nPop the popcorn according to package directions. Place the popped corn in a large brown paper bag. Add the curry powder, Creole seasoning and butter. Shake to coat.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer]" + }, + { + "recipe": "Chocolatini\n1 1/4 ounces kahlua\n1 1/4 ounces dark creme de cocoa\n1/2-ounce vanilla vodka\nInstructions:\nShake all ingredients with ice in a cocktail shaker.\n", + "wine_type": "[Port, Tawny Port, Ruby Port]" + }, + { + "recipe": "Gaufrette Potatoes\n2 large Idaho potatoes\nOil, for deep frying\nSalt\nInstructions:\nSlice the potatoes about 1/16-inch thick on a mandoline, using the waffle blade and turning the potato 1/4 turn after each cut.\nPut the slices immediately into cold water and keep there until you are ready to fry them. Drain and pat dry.\nDeep fry at 375 degrees until browned and crisp. Drain on a towels and salt generously.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Cock-a-Leekie Soup\n6 pitted prunes\n4 teaspoons Scotch\nOne 3 1/2 pound free-range chicken, cut into 8 pieces\n1 teaspoon kosher salt plus more to taste\nFreshly ground black pepper, to taste\n4 tablespoons unsalted butter\n6 medium leeks, (light green and white only), halved and cut into 1/2 inch slices\n10 sprigs flat-leaf parsley \n3 sprigs fresh thyme\n1 bay leaf\n5 cups chicken broth, homemade canned low-sodium\nInstructions:\nIn a small bowl combine the prunes with the Scotch and 2 tablespoons of water and set aside. Season the chicken with 1 teaspoon of the salt and the pepper. Place a large Dutch oven or soup pot over medium heat and melt 2 tablespoons of the butter. Saute the chicken on each side until well-browned, about 10 minutes. Transfer the chicken to a plate, and pour off any fat left in the pan. Add the remaining butter to the pan, saute the leeks over medium-low until tender, about 25 minutes. Tie the parsley, thyme, and bay leaf with a piece of kitchen twine. Add the herb bundle, the chicken and the broth to the pot. Bring to a boil, and then lower the heat to maintain a gentle simmer. Cover and cook the soup for until the chicken is cooked through and tender, about 25 minutes. Remove the chicken, set aside to cool slightly. Remove the herb bundle and discard. Skim any fat from the surface of the soup with a spoon or ladle, if needed. Remove the chicken meat from the bones and cut into 1-inch chunks. Add the chicken cubes, the prunes, and their liquid to the soup. Season with salt and pepper. Simmer for 2 minutes. To serve divide the soup evenly among 6 warm soup bowls.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Claire's Croque Madame\n1 tablespoon butter\n1 tablespoon all-purpose flour\n1 cup milk* (See Cook's Note)\nSalt\nPinch grated cayenne\n3/4 cup grated Gruyere cheese\n6 super thin slices black forest ham\n2 croissants, sliced in half and lightly toasted in oven\n2 large farm fresh eggs\n2 tablespoons water\n2 teaspoons Dijon mustard\nChopped parsley leaves or chives, for garnish\nInstructions:\nSauce: Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook, keeping it light in color, about 1 to 2 minutes. Whisk in the milk and bring to a boil, then lower the heat to a simmer. Season the sauce with salt, to taste, and cayenne and continue to cook just until thick enough to coat the back of a spoon, about 3 minutes. Stir in cheese and set aside. Preheat oven to 400 degrees F. On an aluminum foil lined sheet tray, heat the ham and toast croissants. Melt 1 tablespoon of butter in a medium nonstick skillet over medium-high heat. Add the eggs and water and cover with a lid to steam eggs over easy. Top each bottom slice of toasted croissant with a teaspoon of Dijon, then 3 slices of hot ham and 1 over easy egg. Spoon the cheese sauce over the egg and leave somewhat open faced, by putting the top piece of the croissant on the side. Garnish with parsley or chives, and serve.\n", + "wine_type": "[Chardonnay, Pinot Gris, Riesling, Sparkling wine]\n\n" + }, + { + "recipe": "Salcicce Arrabbiata\n2 tablespoons minced garlic\n1 red onion, diced\n2 tablespoons olive oil\n2 red bell peppers, julienned\n4 cups cooked, sliced spicy Italian sausage\n2 1/2 cups marinara sauce (house-made or high quality store-bought)\n2 cups cooked penne pasta, cooked al dente\nSalt and freshly ground black pepper\nInstructions:\nIn a skillet over medium heat, saute the garlic and onion in olive oil until translucent. Add the red bell peppers and cook until soft. Add the sausage and marinara. Bring to a boil. Toss the penne in the marinara until coated. Add salt and pepper, to taste, and serve.\n", + "wine_type": "[Nero d'Avola, Aglianico, Montepulciano, Garnacha]" + }, + { + "recipe": "Chile Relleno with Ground Turkey and Salsa Roja\n4 plum tomatoes, halved\n1 yellow onion, half sliced and the other half finely diced\n2 cloves garlic, minced, plus 1 whole clove, smashed\n1 small bunch cilantro, stems and leaves separated\n1/2 dried pasilla chile\n2 1/2 cups chicken stock\n3 tablespoons extra-virgin olive oil\n1 cup water\nKosher salt and freshly ground black pepper\n1/2 cup long grain rice, rinsed\n4 poblanos\n2 1/2 cups canola oil, plus more for cooking\n1/2 pound ground turkey\n1/4 teaspoon ground cumin\n1 teaspoon tomato paste\n1/2 cup canned black beans, drained and rinsed\n8 slices Oaxaca cheese\n4 large eggs, separated\n2 tablespoons cornstarch\n1 cup plus 2 tablespoons all-purpose flour\n1 small jalapeño, thinly sliced\n1/4 cup crumbled queso fresco\nInstructions:\nTo make the salsa roja, add the tomatoes, sliced onions, smashed garlic, cilantro stems, pasilla chile and 2 cups of the chicken stock to a saucepan. Turn the heat to medium-high and bring to a boil. Reduce the heat and simmer until softened, about 20 minutes.\nTransfer to a blender and reserve the pan. Blend the sauce until smooth. Add 2 tablespoons of the olive oil to the saucepan and transfer the sauce back into the pan. Bring the sauce to a boil, then reduce to a simmer on medium heat and cook until reduced and thickened, 15 to 20 minutes.\nMeanwhile, add the water, the remaining 1 tablespoon olive oil and salt to taste to a small saucepan. Bring to a boil and add the rice. Bring back to a boil, then cover and reduce to a simmer and cook until tender, about 15 minutes. Fluff with a fork, then set aside.\nPut the poblano peppers onto an open flame on the stovetop and char until black on all sides, turning occasionally, 5 to 6 minutes. Transfer to a bowl and cover with plastic wrap to steam until the skin pulls away, about 10 minutes. Using a clean kitchen towel, gently remove the skin from the pepper, being careful not to break the flesh. Cut a slit lengthwise down the center of one side of the pepper and remove the seeds and ribs.\nHeat a large saute pan with a little canola oil. Add the ground turkey and cook, breaking it up with a spoon, until it starts to brown, 2 to 3 minutes. Add the diced onions and cumin and cook for another 2 to 3 minutes. Add the minced garlic and tomato paste and cook for 1 minute. Add the remaining 1/2 cup chicken stock and reduce by half. Season with salt and pepper. Transfer to a large bowl and add the beans and cooked rice. Toss to combine, then spread onto a sheet tray to lightly cool for 10 minutes.\nFill each pepper with 2 slices of Oaxaca cheese and some of the filling. Be careful not to overfill the peppers. Secure with toothpicks and season the exterior of the peppers with salt.\nPlace the egg whites into one large bowl and the yolks into another. Whip the egg whites with a hand mixer until fluffy and they form stiff peaks. Add 1/4 teaspoon salt and whip for another 30 seconds. Beat the egg yolks until the volume doubles, 1 to 2 minutes. Sprinkle the cornstarch and 2 tablespoons of the flour into the whipped egg whites, and then pour in the beaten egg yolks. Gently whisk by hand to combine. The consistency should be light \\u2013 if you use a hand mixer you risk deflating the mixture.\nHeat a large cast-iron pan over medium-high heat. Add the canola oil and heat until it shimmers. Test the oil by dropping a small amount of the batter into the pan.\nSpread the remaining 1 cup flour onto a sheet tray. Dredge the stuffed peppers in the flour, shaking off any excess, then dip into the egg batter. Lay the peppers into the oil and fry until golden brown, turning on all sides, 4 to 5 minutes. Remove from the pan and carefully take out the toothpicks.\nTo serve, spoon some of the salsa roja onto the bottom of each plate. Place the fried chile over the top. Garnish with jalapeño, queso fresco and cilantro leaves.\n", + "wine_type": "[Syrah, Tempranillo, Barbera, Garnacha]" + }, + { + "recipe": "Bosnian-Style Gulash\n10 pounds beef chuck roll\n2 pounds onions\n2 tablespoons olive oil\n1 tablespoon minced garlic \n2 cups tomato sauce \n2 tablespoons tomato paste \n1/2 gallon beef broth \n1 cup chopped fresh parsley\n1 tablespoon fine salt \n1 tablespoon ground black pepper \n1 tablespoon all-purpose seasoning, such as Vegeta\n3 tablespoons all-purpose flour \nInstructions:\nPreheat the oven to 300 degrees F.\nCut the beef into small cubes. Chop the onions and add to a large pot with the olive oil, garlic, tomato sauce and tomato paste and cook over medium heat for 10 minutes. Add the cubed beef and cook for 15 minutes. Add the beef broth, parsley, salt, pepper and all-purpose seasoning. Transfer to the oven and cook for about 3 hours. Once finished, whisk in the flour until combined.\n", + "wine_type": "[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" + }, + { + "recipe": "Creamy White Bean and Leek Pot Pie\n2 tablespoons unsalted butter (28 grams)\n4 to 5 leeks, cleaned and cut into 2-centimeter (1-inch) rounds\nKosher salt\nFreshly ground black pepper\n3 garlic cloves, thinly sliced\n2 teaspoons finely chopped sage\n1 1/2 teaspoons finely chopped thyme\nTwo 540-milliliter/18.25-ounce each cans white kidney beans, drained and rinsed\n1/4 cup flour\n4 cups low-sodium chicken or vegetable broth (1 liter)\n1 1/2 cups frozen peas\n3 tablespoons sour cream\nJuice of 1/2 to 1 lemon\n2 cups flour (170 grams), plus more for dusting\n1 tablespoon plus 2 teaspoons baking powder (25 grams)\n1 teaspoon kosher salt (4 grams)\n1/4 teaspoon garlic powder\n1/4 cup cold unsalted butter, cut into pats (56 grams)\n1 cup grated white Cheddar cheese (120 grams)\n1 1/4 cups buttermilk (300 milliliters)\nMelted butter, for brushing\nInstructions:\nFor the stew: Melt butter in a large skillet over medium. Add the leeks to the pot and season with salt and pepper. Cook, stirring frequently, for 5 to 6 minutes, or until the leeks start to soften and turn golden brown. Stir in the garlic, sage and thyme and cook for 1 minute.\nStir in the beans then sprinkle over the flour and mix well to combine. Slowly pour in the broth, turn the heat up to medium-high and bring to a boil. Reduce the heat to low and simmer for 20 minutes, or until thickened and the leeks are very tender. Add the frozen peas, sour cream and lemon juice to taste. Set aside to cool slightly.\nWhile the stew cools, make the buttermilk biscuits: Whisk together the flour, baking powder, salt and garlic powder in a large bowl. Add in the butter and cut or snap it into the flour until the pieces of butter are about the size of a pea. Stir in the grated cheese and make a well in the center. Pour in the buttermilk and gently mix until a shaggy dough forms. Turn the dough out onto a lightly floured work surface and bring the dough together. Press it out into a 2-centimeter (1-inch) thick rectangle, then fold it over onto itself. Press and fold the dough two more times, then flatten again to 2 centimeters (1 inch) thick. Trim any wonky edges and cut the dough into 8 rough squares.\nIf serving immediately, preheat the oven to 400 degrees F/200 degrees C. Transfer all or a portion of the stew to a casserole dish and top with all or a portion of the biscuits. Brush the biscuits with the melted butter and bake for 30 to 35 minutes. Allow the pot pie to cool slightly before serving.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" + }, + { + "recipe": "Smoked Salmon Pizza (a la Wolfgang)\n1 cup kosher salt\n1/4 cup light brown sugar\n1/4 cup granulated sugar\n1 tablespoon crushed black peppercorns\n1 whole side salmon, pin bones removed\n2 cups warm water (105 degrees F to 115 degrees F)\n2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)\n5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic\n2 teaspoons fine sea salt\nExtra-virgin olive oil, for brushing\nCanola oil, for brushing\n3/4 cup creme fraiche\n2 tablespoons finely chopped mixed fresh herbs (dill, chervil, chives, parsley), plus more whole herbs for garnish\n2 teaspoons finely grated lemon zest\nKosher salt and freshly ground black pepper\nKosher salt and freshly ground black pepper \n1/4 cup capers in brine, rinsed\n1 red onion, thinly sliced\nInstructions:\nFor the smoked salmon: Mix the kosher salt, brown sugar, granulated sugar and peppercorns in a medium bowl. Cut a piece of extra-wide aluminum foil a little longer than the length of the salmon. Place an equally long piece of plastic wrap on top of the foil. Sprinkle one-third of the salt rub onto the plastic. Lay one side of the salmon skin-side down onto the rub. Sprinkle another third of the rub onto the flesh of the salmon. Place the second side of the salmon flesh-side down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold the plastic over the salmon to cover, and then close the edges of the foil together and crimp tightly around the salmon. The salmon should be folded in half and wrapped. \nPlace the wrapped salmon on a baking sheet and top with another baking sheet. Weigh the top pan down with a brick or two. Refrigerate the salmon for 12 hours. Flip the salmon over and refrigerate for another 12 hours. Some juice will leak out during the refrigeration process, so make sure there's a place for the runoff to gather.\nUnwrap the salmon and rinse off the salt rub with cold water. Pat the salmon dry with paper towels and place in a cool, dry place (not the refrigerator) until the surface of the salmon is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process. \nPreheat the smoker. Smoke the salmon over the smoldering alder wood chips until the thickest part of the salmon registers 150 degrees, about 30 minutes. Keep the temperature inside the smoker between 190 and 200 degrees F. Serve the salmon immediately, or cool to room temperature, wrap tightly and refrigerate for up to 3 days. \nMeanwhile, for the pizza dough: Place the warm water and yeast in a large bowl. When the yeast dissolves, let the water stand about 5 minutes. Stir in 3 cups of the flour and the fine salt until smooth. Stir in an additional 2 cups of the flour and continue adding flour (up to 1/2 cup) 1 tablespoon at a time, until the dough comes away from the bowl but is still sticky.\nTurn the dough out onto a lightly floured work surface, and knead with lightly floured hands. Slap the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself using a bench scraper or a wide knife to help scrape dough from surface. Repeat the process until the dough is easier to handle, about 10 times. Finish kneading until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes. \nLightly oil a bowl with olive oil. Shape the dough into 2 balls and transfer to the bowl. Turn to coat the dough. Cover the bowl with plastic wrap and let it rise in a warm place until the dough doubles in volume, about 3 hours. The dough is done when you press it with your finger and an indent remains. \nGently remove the dough from the bowl. Roll each dough half into a ball and place on a lightly-floured baking sheet. Brush the dough balls lightly with olive oil. Cover the baking sheet lightly with plastic wrap and set aside for 15 minutes. \nPrepare charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash). Add to the grill, creating a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, and leaving the other half with no coals. \nStretch and shape each piece of dough into a 10-inch-round on a flat surface. Brush the tops of each round with canola oil and sprinkle with salt and pepper. Place the rounds on the grilling stones and cook until the bottoms are lightly golden brown, 2 to 3 minutes. Brush the tops of the rounds with oil, flip and cook until the bottoms are lightly golden brown, 2 to 3 minutes. \nFor the assembly: Whisk the creme fraiche, chopped herbs, zest together and sprinkle with salt and pepper. Spread the creme fraiche mixture on top of each cooked dough round. Flake some of the smoked salmon and place on top of the creme fraiche mixture. Top with the capers and onions. Garnish with whole herbs. Serve immediately.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" + }, + { + "recipe": "Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce\n1 1/2 pounds boneless, skinless chicken thighs\nExtra-virgin olive oil, for drizzling\nCoarse salt and black pepper\n3 stems fresh rosemary, leaves stripped and chopped\n1 cup chicken or vegetable stock\n1-ounce dried porcini mushrooms\n2 tablespoons extra-virgin olive oil\n1/8 pound, 4 slices, pancetta, chopped, available at your deli counter or 3 slices bacon, chopped\n2 cloves garlic, crushed\n1 large shallot, chopped\n2 portobello mushroom caps, halved and thinly sliced\nCoarse salt and freshly ground black pepper\n1 tablespoon all-purpose flour\n1 cup dry red wine\nInstructions:\nHeat a grill pan over high heat. Drizzle chicken thighs with oil, season with salt, pepper and rosemary. Grill chicken 5 minutes on each side and remove from heat to rest for 5 minutes.\nPlace stock in a small bowl and cover. Heat in microwave on high for 2 minutes. Remove stock from microwave with oven mitt. Add dried porcini to the dish and replace the cover. Steep porcinis in stock 5 to 10 minutes to reconstitute mushrooms. This may also be done on the stovetop. Simmer broth, and mushrooms for 10 minutes over low heat.\nIn a medium skillet, add 2 tablespoons olive oil, saute pancetta, crushed garlic and chopped shallot over medium heat for 3 minutes, to crisp pancetta at edges. Add sliced portobello mushrooms to the pan and season with salt and pepper. Saute mushrooms 10 minutes, or until dark and tender. Add flour and cook 1 minute. Add red wine to the pan and reduce by 1/2, about 1 minute. Add reserved stock and porcini mushrooms to the pan and simmer together 1 to 2 minutes longer to combine.\nSlice chicken thighs and fan out on a plate. Ladle thick mushroom sauce down over sliced chicken and serve.\n", + "wine_type": "[Chardonnay, Pinot Noir, Barbera, Garnacha]\n\n" + }, + { + "recipe": "Souvlaki -- Small Skewers of Pork\n2 pounds boneless pork shoulder, 1 1/2-inch cubes\n1/2 cup lemon juice\n2 tablespoons red wine vinegar\n2 tablespoons fresh oregano, chopped\n1 tablespoon fresh thyme, chopped\n2 tablespoons garlic, chopped\n3 tablespoons olive oil\nSalt, to taste\nFreshly ground black pepper, to taste\n6 pitas\nShredded Salad, recipe below\n3 cups shredded green leaf lettuce\n1 small white onion, thinly sliced into half moons\n3 large round tomatoes, medium dice\n1/2 cup olive oil\n3 tablespoons red wine vinegar\n1 teaspoon dried oregano\nSalt and freshly ground black pepper, to taste\nInstructions:\nSoak skewers in water for at least 1 hour. In a bowl, toss together pork, lemon juice, red wine vinegar, oregano, thyme, garlic, olive oil, salt and pepper. Cover and refrigerate for 3 hours or overnight. On the 8-inch skewers place 5 pieces of meat. Lay on a hot grill and grill slowly (no flame) continuing to brush on marinade, until meat is done. Serve immediately in a pita, topped with Shredded Salad.\nToss all the ingredients in a large bowl, taste and adjust seasonings.\n", + "wine_type": "[Rosé, Vermentino, Sauvignon Blanc, Grüner Veltliner]" + }, + { + "recipe": "Raymond Beurre Blanc\n1 to 2 shallots, chopped fine\n8 ounces white wine\n2 ounces lemon juice\n1 tablespoon heavy cream\n12 tablespoons cold unsalted butter, cubed\nSalt and white pepper, to taste\nInstructions:\nCombine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.\nAdd the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" + }, + { + "recipe": "Loulou's Buffalo Ribs\n1 cup liquid smoke\n6 ounces dark, heavy beer\n2 ounces chile flakes \n2 ounces sea salt \n2 ounces Italian seasoning \n1 ounce freshly ground black pepper \n4 bay leaves \n2 racks buffalo ribs (about 5 pounds each)\n4 cups ketchup\n1 cup honey \n2 ounces cayenne\n2 ounces horseradish \n2 ounces brown sugar \n2 ounces liquid smoke \nSea salt and freshly ground black pepper\nInstructions:\nFor the marinade: In a large bowl, mix 1 cup water, the liquid smoke, beer, chile flakes, sea salt, Italian seasoning, pepper and bay leaves. Place the ribs in a hotel pan and pour the marinade over. Marinate the ribs overnight.\nPreheat the oven to 325 degrees F. Bake the ribs in the oven, semi-slow and low, for 3 1/2 to 4 hours.\nPull out the ribs, and rest them for 1 hour, reserving any liquids at the bottom of the pan.\nFor the sauce: In a large bowl mix the au jus from the baked ribs, the ketchup, honey, cayenne, horseradish, sugar, smoke and some salt and pepper.\nPreheat the grill to 350 degrees F. To serve, grill to char the ribs, 5 to 8 minutes. Add on some of the barbecue sauce, and serve.\n", + "wine_type": "[Barolo, Zinfandel, Tempranillo, Malbec]" + }, + { + "recipe": "Valerie's Gravy for Fried Turkey\n3 cups turkey stock\nTurkey neck and gizzards from 1 turkey (no liver)\n2 sprigs fresh thyme \n1 bay leaf \n1 shallot, halved \n3 tablespoons hot oil from Deep-Fried Turkey, recipe follows (see Cook's Note)\n3 tablespoons all-purpose flour \nKosher salt and freshly ground black pepper\nKosher salt and freshly ground black pepper \nFreshly squeezed lemon juice, as needed\n2 tablespoons cold unsalted butter \nOne 12-pound turkey\nKosher salt and freshly ground black pepper\nVegetable or peanut oil, for frying\nInstructions:\nIn a saucepan, add the turkey stock, turkey neck, gizzards, thyme, bay leaf and shallot. Bring to a boil, reduce to a simmer and simmer for 30 minutes. Strain out the solids. If a chunky gravy is desired, chop the gizzards and return them to the simmered stock in the saucepan. Keep warm.\nIn a straight-sided saute pan, add the hot oil and flour and cook over medium-high to high heat until the mixture is light brown in color (for a dark gravy, cook the flour to a deeper brown color). Add 2 cups of the warm stock, whisking constantly, and cook until the gravy thickens and bubbles. Add more warm stock if a thinner consistency is desired. Reduce the heat to low and add salt and pepper to taste (this will depend on how salty the stock is). Add a squeeze of lemon juice and taste again for seasoning. Keep warm until ready to serve, adding more warm stock as needed.\nJust before serving, remove from the heat and swirl in the butter until melted. Pour into a gravy boat and serve.\nLet the turkey come to room temperature, then pat it dry thoroughly and season it generously with salt and pepper inside and out.\nFill a countertop indoor turkey fryer with the indicated amount of oil according to the manufacturer's instructions (see Cook's Note) and heat to 400 degrees F. Carefully lower the turkey into the fryer and cook for 35 to 45 minutes. An instant-read thermometer inserted into the thigh should register approximately 165 degrees F. Transfer the turkey to a cutting board and let rest 30 minutes before carving.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM (Grenache, Syrah, Mourvedre)]" + }, + { + "recipe": "Pork Tenderloin with Peach Chutney and Farro with Fennel and Onions\n1 cup farro\n4 to 5 sprigs thyme, tied with butcher\\u2019s twine\n1 fresh bay leaf\n4 cups chicken stock\nKosher salt\n6 tablespoons extra-virgin olive oil\n1/2 bulb fennel, cored and diced, plus 1/4 cup fronds, chopped and some reserved whole\n1 small onion, diced\nOne 14-ounce can cannellini beans, drained\n1 clove garlic, minced\n1/4 cup freshly grated Parmesan cheese\n1 pork tenderloin\n1 tablespoon plus 1/4 teaspoon fennel pollen\nCrushed red pepper\n2 peaches, peeled and diced\n1 tablespoon whole-grain mustard\n1 tablespoon maple syrup\n1 tablespoon balsamic vinegar\nInstructions:\nTo a medium saucepan, add the farro, thyme bundle, bay leaf, 2 1/2 cups of the chicken stock and salt to taste. Cover and bring to a boil, then reduce to a simmer and cook until the farro is tender, adding 1/2 cup water if the pot looks dry towards the end of the cooking time, 25 to 30 minutes. Discard the thyme bundle and bay leaf and strain out the farro.\nAdd 2 tablespoons of the olive oil to the pan that the farro was cooked in and return to heat. Add the fennel and half of the diced onion and saute until translucent, 5 to 7 minutes. Add the cannellini beans and garlic and cook for 2 minutes. Add the cooked farro and grated Parmesan cheese and stir to combine. Fold in the chopped fennel fronds.\nPreheat the oven to 400 degrees F.\nSeason the pork tenderloin generously with salt and 1 tablespoon of the fennel pollen. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat. Add the pork and sear on all sides until evenly golden brown,10 minutes. Remove the pork from the pan and place onto a sheet tray. Reserve the pan that the pork was cooked in for later, draining off any excess oil. Transfer the pork into the oven and bake for 7 to 8 minutes, or until it reaches an internal temperature of 140 degrees F. Set aside to rest for 10 minutes, then cut the pork into 1/2-inch slices.\nPlace the saute pan that the pork was cooked in back onto the heat and add the remaining 2 tablespoons olive oil and the other half of the onion. Season with salt and crushed red pepper. Cook, stirring occasionally, until the onion is soft, 5 minutes. Add the peaches, whole-grain mustard, maple syrup, balsamic vinegar, remaining 1 1/2 cups chicken stock and remaining 1/4 teaspoon fennel pollen. Stir to combine and cook until reduced, 5 to 7 minutes. Season to taste with salt. Plate the farro, followed by the sliced pork tenderloin and a generous scoop of sauce. Garnish with whole fennel fronds. \n", + "wine_type": "[Chardonnay, Pinot Grigio, Barbera, Tempranillo]\n\n" + }, + { + "recipe": "Lomi Lomi\nKosher salt\n1/2 pound cured salmon, diced\n1/4 pound green onion, diced\n4 ripe tomatoes, diced\nInstructions:\nSalt the salmon to the point where it has a light crust and let it sit in refrigerator overnight. Rinse the salt off the salmon and slice it into small pieces. Add the salmon to a large mixing bowl and add the onion and tomatoes. Mix with your hands, or as they call it in Hawaii, Lomi Lomi, a saying used locally that means 'to massage'. Serve chilled.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio]" + }, + { + "recipe": "Gravlax with Mustard Sauce\n1/2 cup salt\n1/2 cup sugar\n2 tablespoons cracked white peppercorns\n2 to3 pounds fresh salmon filets (preferably center piece, skin on)\n3 bunches fresh dill\nMustard sauce, recipe follows\n1 tablespoon sweet mustard\n1 teaspoon French mustard\n2 teaspoons sugar\n1 1/2 tablespoons white wine vinegar\nSalt\nPepper\n3/4 cup salad oil\n1/4 cup chopped dill\nInstructions:\nMix salt, sugar and white peppercorns. Take a handful and rub it on both sides of the salmon. Place the salmon in a dish and sprinkle the rest of the mix on top.\nCover the salmon with dill and let it stand for six hours at room temperature.\nPut in the refrigerator for 24 to 30 hours, depending on how thick the salmon is.\nTo serve:\nSlice the salmon off the skin in thin slices, and place them on a platter. Cut the skin in pieces, approximately 1/2-inch wide, and blacken the skins in a very hot cast iron skillet.\nDecorate the platter with lemon, dill and skin.\nMix the mustards, sugar and vinegar and season with pinches of salt and pepper. Mix in the oil while you pour it in a steady stream. When the sauce has a mayonnaise-like consistency, stir in the chopped dill.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Gris]" + }, + { + "recipe": "Bourbon and Chocolate Pecan Pie\n1 cup all-purpose flour, plus more for dusting\n1/4 cup finely ground pecans\n1 tablespoon sugar\nPinch salt\n1/2 cup (1 stick) unsalted butter, cold and cut into small chunks\n2 tablespoons ice water, plus more if needed\n1/4 cup (1/2 stick) unsalted butter\n2 ounces unsweetened chocolate\n3 large eggs\n1 cup sugar\n3/4 cup dark corn syrup or sugar cane syrup (such as Steen's)\n1/2 teaspoon pure vanilla extract\n3 tablespoons bourbon\n1/4 teaspoon salt\n1 1/2 cups pecan halves\nInstructions:\nTo make the pastry: combine the flour, ground pecans, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.\nRoll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch pie pan. Press the dough into the pan so it fits tightly and trim the excess around the rim. Place the pie pan on a sturdy cookie sheet so it will be easy to move in and out of the oven.\nPreheat the oven to 350 degrees F.\nTo make the filling: melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.\nArrange the pecans on the bottom of the pie crust and carefully pour the egg mixture over them. Bake until the filling is set and slightly puffed, about 45 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Transfer the pie to rack and cool completely before cutting.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Riesling, Merlot]\n\n" + }, + { + "recipe": "20-Minute Shrimp and Grits with Peas and Butter Sauce\n3/4 cup instant grits\nKosher salt and freshly ground black pepper\n5 tablespoons unsalted butter\n2 tablespoons grated Parmesan\n1 1/4 pounds large peeled, deveined shrimp\n2 tablespoons olive oil\n1/2 cup dry white wine\n6 ounces frozen peas (about 1 1/2 cups)\n1 cup grape tomatoes, halved\n4 scallions, sliced\nInstructions:\nBring 3 cups of water to a boil in a medium covered saucepan over high heat. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, uncovered, stirring occasionally, until thickened, about 5 minutes. Remove from the heat, stir in 1 tablespoon of the butter and the Parmesan and season with salt and pepper. Cover to keep warm.\nMeanwhile, sprinkle the shrimp with salt and pepper. Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp in a single layer and cook until the shrimp just start to turn bright pink on the bottom, 2 to 3 minutes. Add the wine and the peas, scraping up any browned bits on the bottom of the skillet. Bring to a simmer and cook, stirring occasionally, until the shrimp are opaque and cooked through and the peas are tender, 2 to 3 minutes (if the pan gets too dry, add water 1 tablespoon at a time). Add the tomatoes and scallions and toss with the shrimp and peas. Add the remaining 4 tablespoons butter and swirl the pan until there's a thick sauce.\nServe the grits on a large platter and top with the shrimp, vegetables and butter sauce.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rosé]\n\n" + }, + { + "recipe": "Stuffed Cornbread: Arepas\n1 1/2 cups arepa flour, see note\nPinch salt\n1 1/2 cups warm water\n1 teaspoon canola oil, plus extra for cooking arepas\nInstructions:\nPreheat oven to 350 degrees F.\nIn a bowl, mix flour and salt. Pour in water and mix with a spoon until the dough comes together. Cover with plastic wrap and let rest for 5 minutes. Remove dough from bowl and knead for about 5 minutes moistening your hands and the board with water as you work. (Kneading in the additional moisture is an important step in making a tender arepa.) The dough should be smooth and not crack around the edges; it should be moist but not sticky. Form into disks about 3-inches around and 1/2-inch thick. (The disks can be wrapped tightly in plastic wrap at this point and cooked later.) Add the oil to a non-stick pan over medium heat and cook arepas on each side just until a crust forms. Do not let brown. Place on an ungreased baking sheet and bake for 15 to 20 minutes or until the arepas make a hollow sound when tapped. Open a slit in 1 side of the arepa to make a pocket (or slice in half). Arepas can be stuffed with meat, beans and plantains or your favorite filling.\n", + "wine_type": "[Malbec, Tempranillo, Garnacha, Barbera]" + }, + { + "recipe": "Date Cake\nNonstick cooking spray, for the muffin tin\n4 cups pitted medjool dates \n1 teaspoon baking soda \n3/4 pound (3 sticks) unsalted butter, at room temperature \n2 cups brown sugar \n4 large eggs \n2 tablespoons vanilla extract \n3 1/2 cups all-purpose flour \n2 tablespoons allspice \n1 tablespoon baking powder \n1 teaspoon kosher salt \n4 cups heavy cream\n4 cups brown sugar \nWhipped Cream: \n1 cup cold heavy cream \n1 teaspoon vanilla extract \n1/8 teaspoon ground allspice \n1/8 teaspoon ground cardamom \n1/8 teaspoon ground cinnamon \n1/8 teaspoon ground ginger \nInstructions:\nFor the cake: Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.\nAdd the dates, baking soda and 2 cups water to a pot and bring to a simmer. Cook until greatly reduced, about 15 minutes. Turn off the heat. Mash the dates into a paste. Set aside.\nAdd the butter and brown sugar to a stand mixer fitted with the whisk attachment and whip until soft. Add the eggs and vanilla and mix until combined.\nIn a separate bowl, mix the flour, allspice, baking powder and salt. Add to the stand mixer large spoonfuls of the flour mixture and date paste, alternating between each. Beat until combined. Evenly scoop the cake batter into the mini muffin tins, to the top of each cup.\nBake, rotating the pan halfway through, for 20 to 25 minutes. Poke with a wooden skewer to make sure it's done.\nFor the toffee sauce: Mix the heavy cream and brown sugar together in a pot. Bring to a simmer, then remove from the heat and cool for 5 minutes.\nFor the whipped cream: Add the heavy cream, vanilla, allspice, cardamom, cinnamon and ginger to the cleaned bowl of the stand mixer fitted with the whisk attachment. Whip until stiff peaks are formed.\nInvert the cakes onto a serving platter or plate. Poke the now tops of the cakes with a wooden skewer. Pour about 1/2 cup toffee sauce over the top of each cake. Dollop the whipped cream over the top of each cake.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]\n\n" + }, + { + "recipe": "Baked Eggs in Tomato-Pimento Olive Sauce\n4 cloves garlic\n2 tablespoons extra-virgin olive oil\n1 medium onion, chopped\n4 fresh thyme sprigs, plus more for garnish (optional)\n1/4 cup gin or white wine\nOne 28- to 32-ounce can whole tomatoes in juice\n1 cup pimento stuffed olives, sliced plus 1/4 cup olive brine\n8 large eggs\nKosher salt and freshly ground black pepper\n4 slices toasted country bread\nInstructions:\nSmash 3 of the garlic cloves. Heat the oil in a large skillet over medium-high heat until hot. Add the smashed garlic, onions and thyme, and cook, stirring, until golden, about 6 minutes. Add the gin and cook until the liquid has reduced by half. Stir in the tomatoes, olives and olive brine and bring to a simmer. Cook, stirring occasionally, while breaking up the tomatoes, until the sauce is slightly thickened, 10 to 15 minutes. Season with 1/2 teaspoon each salt and pepper.\nMake 8 shallow wells in the sauce. Working with 1 egg at a time, crack into a ramekin or glass measure, and then gently pour into the wells. Sprinkle the eggs with salt and pepper. Cover the skillet and simmer until the egg whites are set and the yolks are still runny, about 8 minutes. Garnish with fresh thyme if using.\nRub the toasted bread slices with the remaining garlic clove and serve with the sauce and eggs. \n", + "wine_type": "[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]\n\n" + }, + { + "recipe": "Gnocchi\n3 large baking potatoes, scrubbed\n1 large egg\n1 teaspoon salt\n1/4 teaspoon freshly ground white pepper\nPinch of freshly grated nutmeg\n1/4 cup freshly grated Parmigiano-Reggiano\n2 cups unbleached all-purpose flour, or as needed\nInstructions:\nBoil potatoes in their skins. Drain and allow to stand until cool enough to handle. Scrape skin from potato with paring knife. Press them through a potato ricer. Spread the riced potatoes into a thin, even layer on the work surface and allow to cool completely.\nIn a small bowl, beat together the egg, salt, pepper and nutmeg. gather cold potatoes into a mound and form a well in the center. Pour egg mixture into the potato well. Knead the potato and egg mixture together with both hands, gradually adding the grated cheese and enough of the flour, about 1 1/2 cups, to form a smooth but slightly sticky dough. It should take no longer than 3 minutes to work the flour into the potato mixture; remember, the longer the dough is kneaded, the more flour it will require, and the heavier it will become. As you knead, repeatedly rub dough from hands and scrape it from the work surface back into the dough.\nOn a flour-dusted surface, dust dough and cut it into 6 equal pieces. Form dough into a rope. Slice rope into 1/2-inch thick rounds. Sprinkle rounds with flour and roll them into balls. Hold the tines of a fork at a 45-degree angle to the table with the concave part facing up. Dip the tip of your thumb in flour. Take one ball of dough and with the tip of your thumb, press the dough lightly against the tines of the fork as you roll it downward toward the tip of the tines. As the dough wraps around the tip of your thumb, it will form into a dumpling. Set on a baking sheet lined with a floured kitchen towel. Repeat with remaining dough. At this point, gnocchi must be cooked immediately or frozen.\nTo cook gnocchi, drop into salted boiling water. Cook, stirring gently until tender, about 1 minute after they rise to the surface of the pot.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" + }, + { + "recipe": "Toasted Sourdough\n1 loaf sourdough\nExtra-virgin olive oil\nInstructions:\nHeat a cast iron grill pan over high heat until smoking hot, about 8 to 10 minutes. Cut the sourdough bread into thick rustic slices and drizzle both sides with plenty of olive oil. Put on the grill and pressing down gently so they pick up nice even grill marks. Grill until crispy and toasted, about 45 seconds per side.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio]" + }, + { + "recipe": "Balsamic-Roasted Brussels Sprouts\n1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core\n4 ounces pancetta, 1/4-inch-diced\n1/4 cup good olive oil\nKosher salt and freshly ground black pepper\n1 tablespoon syrupy balsamic vinegar\nInstructions:\nPreheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.\n", + "wine_type": "[Barolo, Barbaresco, Chianti, Tempranillo]" + }, + { + "recipe": "Sweet Potato Fries with Malt Vinegar\n4 cups peeled and julienned sweet potatoes\n3 cups vegetable oil\n1 tablespoon smoked paprika\n1 teaspoon granulated garlic powder\n1 teaspoon granulated onion powder\n1/2 teaspoon granulated sugar\n1 teaspoon ground cumin\n1 teaspoon kosher salt\n3 tablespoons malt vinegar\nInstructions:\nAdd the julienned potatoes to a bowl filled with ice water while you heat the oil.\nPreheat the oil in a cast iron skillet or fryer to 325 degrees F. In a small bowl, add all the spices and combine well.\nRemove the potatoes from the ice water and pat dry with paper towels. Fry the potatoes, in batches, for 3 to 4 minutes to cook the inside. Remove the potatoes from the oil to a bowl and bring the oil up to 350 degrees F. Add the potatoes and fry again, in batches, this time to cook the outside until golden brown. (They will not achieve the texture of a French fry, but will have a nice color and be slightly crispy).\nRemove the potatoes from the oil to a paper towel lined plate. Transfer the potatoes to a serving bowl or platter. Sprinkle generously with the spice mix and sprinkle with malt vinegar. Serve immediately.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Steakhouse Shrimp Cocktail with Sister Sauces\n1 lemon, sliced in half\n1 pound large (10/15 per pound) shrimp, peeled and deveined\n1/4 cup fresh parsley sprigs \n2 cloves garlic, smashed \nKosher salt \n10 whole black peppercorns \nCrushed ice\nSpicy Cocktail Sauce (see recipe below)\nLemon-Basil Cocktail Sauce (see recipe below)\n3/4 cup ketchup\n1 tablespoon chipotle in adobo sauce \n1 teaspoon prepared horseradish \n1 tablespoon fresh lemon juice \n1/2 cup sour cream\n1/2 cup mayonnaise \n2 tablespoons chopped fresh basil \n2 tablespoons lemon zest \nKosher salt and freshly ground black pepper \nInstructions:\nPoach the shrimp: Add 6 cups of water to a medium-sized saucepan. Squeeze the lemon juice into the saucepan and then add in the lemon halves as well. Add the parsley sprigs, garlic, 1 teaspoon salt and peppercorns and bring to a simmer. Once the water is simmering, add the shrimp and cook until just opaque, 3 to 4 minutes. Remove the shrimp from the poaching liquid and chill completely.\nTo serve: Cover a platter with crushed ice and arrange the shrimp on top. Serve with the Spicy Cocktail and Lemon-Basil cocktail sauces.\nAdd the ketchup, chipotle, horseradish and lemon juice to a small bowl and whisk to combine.\nAdd the sour cream, mayonnaise, basil, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon pepper to a small bowl and whisk to combine.\n", + "wine_type": "[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" + }, + { + "recipe": "Seared Ahi Tuna and Salad of Mixed Greens with Wasabi Vinaigrette\n1 ahi tuna steak, 6 ounces\n2 teaspoons five-spice powder, available on spice aisle\n1 teaspoon grill seasoning, such as Montreal Steak Seasoning, or salt and coarse pepper\nCooking spray or vegetable oil, for brushing the grill pan\n5 ounces, half a sack, mixed prewashed baby salad greens\n2 radishes, sliced\n1/4 European cucumber, thinly sliced\n1/2 teaspoon wasabi paste\n1 tablespoon rice vinegar or rice vinegar\n1 tablespoon soy sauce\n3 tablespoons -virgin olive oil\nSalt and freshly ground black pepper\nInstructions:\nCoat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.\nCombine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" + }, + { + "recipe": "Mozzarella Tomato Salad\n2 medium to small vine-ripened tomatoes\n1 small ball bufula mozzarella (approximately 4 ounces)\nSalt\nBlack pepper\n2 tablespoons olive oil\n2 tablespoons balsamic vinegar\n2 tablespoons chiffonade basil\nBlack and Green Olive Tapenade with Crostini, recipe follows\nRoasted Beet napoleon, see recipe file\nChino Chopped Vegetable Salad, see recipe file\nCrostini, recipe follows\n1 cup Nicoise olives, pitted\n1 cup small green French olives (Picholine), pitted\n1/4 cup oven-dried tomatoes, drained, recipe follows\n1 tablespoon capers\n1 garlic clove\n1 anchovy fillet\n1/2 tablespoon chopped fresh basil leaves\n1/2 tablespoon chopped fresh thyme leaves\n1/2 tablespoon chopped fresh flat-leaf parsley leaves\n1/4 tablespoon chopped fresh oregano leaves\n1/4 cup extra virgin olive oil\n2 slices bread, preferably sourdough\nExtra virgin olive oil\n1/2 garlic clove\n12 medium Roma tomatoes (2 pounds)\n1/2 cup extra virgin olive oil, plus additional as needed\n1 teaspoon minced fresh thyme leaves\n6 garlic cloves, crushed\n1/2 teaspoon kosher salt\n1/4 teaspoon freshly ground black pepper\n1/2 teaspoon sugar\nInstructions:\nSlice the tomatoes into 1/4 inch thickness. Drain cheese of any excess water and slice into 1/4-inch slices. Set aside. Chiffonade basil. Arrange the tomato and cheese slices so they over lap each other. Season with salt and pepper and drizzle with the olive oil and balsamic vinegar. Top with the basil. Serve with crostini, Roasted Beet Napoleon and Chino Chopped Vegetable Salad.\nIn a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini, recipe follows.\nArrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F. oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese (recipe follows) and top with 1 teaspoon Black and Green Olive Tapenade.\nPreheat the oven to 250 degrees F.\nIn a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.\nLine a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.\nBake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed. \n", + "wine_type": "[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]" + }, + { + "recipe": "Short Rib Bourguignon Over Creamy Polenta\n1 tablespoon extra-virgin olive oil\n6 ounces slab bacon, rind removed, cut into lardons \n4 pounds bone-in English cut beef short ribs\nKosher salt and freshly ground black pepper \n1 pound carrots, peeled and sliced diagonally into 2-inch chunks \n8 shallots, peeled and halved, leaving root end intact \n2 tablespoons tomato paste \n4 cloves garlic, peeled and sliced thinly \nOne 750-milliliter bottle dry red wine \n2 cups beef broth \n1/4 cup cognac \nBouquet garni (10 parsley stems, 6 sprigs fresh thyme, 1 bay leaf, tied together with kitchen twine) \n4 tablespoons unsalted butter, at room temperature\n1 pound white button mushrooms, quartered \n1 tablespoon all-purpose flour\nCreamy Polenta, recipe follows\n4 cups milk, plus more as needed\n1 cup cornmeal \n1/2 teaspoon kosher salt \nFreshly ground black pepper \n2 tablespoons unsalted butter \nInstructions:\nPreheat the oven to 325 degrees F.\nHeat the oil in a large Dutch oven over medium heat. Add the lardons and cook, stirring occasionally, until golden brown and the fat has rendered, 6 to 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and set aside. Reserve the rendered fat in the Dutch oven.\nGenerously season the short ribs with salt and pepper. In the same Dutch oven, working in batches, brown the short ribs in the remaining bacon fat over high heat, then remove to a plate and set aside. Remove all but 1 tablespoon of fat from the Dutch oven.\nTo the Dutch oven with the reserved fat, add the carrots and shallots. Cook over medium-high heat until lightly browned, 10 to 15 minutes. Add the tomato paste and cook until slightly darker, 3 to 4 minutes. Add the garlic and cook, stirring, about 1 minute. Remove about half of the carrots and shallots, and reserve.\nTo the Dutch oven, add the wine, beef broth, cognac, short ribs and bouquet garni. Season with salt and pepper and bring to a simmer over medium-high heat. Cover, transfer to the oven and cook until the beef is very tender, 2 to 3 hours.\nMeanwhile, in a skillet over medium-high heat, melt 3 tablespoons of the butter. Add the mushrooms, season with salt and pepper and cook, stirring often, until golden brown, about 5 minutes. Set aside.\nBring the Dutch oven from the oven to the stovetop. Remove the bouquet garni, carrots and shallots and discard. Bring the liquid to a simmer.\nUsing a fork, in a small bowl, cream together the remaining 1 tablespoon of butter and flour, using your fingers if necessary to mix well. Stir the mixture into the stew. Simmer over medium-low heat for 15 to 20 minutes. Taste and adjust the seasoning as necessary.\nServe the ribs over creamy polenta along with the mushrooms and reserved carrots and shallots. Ladle some of the sauce over the top before serving.\nIn a medium saucepan over medium-high heat, add the milk, then add the cornmeal gradually, whisking constantly. Add salt and pepper to taste, and bring to a boil, stirring occasionally.\nTurn the heat to low, and cook, stirring often, until the polenta is very thick, but is still creamy, 30 to 35 minutes. If the polenta becomes too thick, whisk in additional milk or water, 1 tablespoon at a time, until it is the desired consistency (it should be about the consistency of porridge).\nRemove the saucepan from the heat and stir in the butter using a wooden spoon. Taste for seasoning and serve immediately.\n", + "wine_type": "[Chardonnay, Cabernet Sauvignon, Pinot Noir, Syrah]" + }, + { + "recipe": "The Hot and Proper Cocktail\n4 ounces Earl Grey hot tea\n1 ounce Earl Grey Infused Vodka, recipe follows\n1 ounce cream or milk\nSugar\n3 Earl Grey tea bags\n12 ounces vodka\nInstructions:\nIn a fancy tea cup, pour the hot tea, followed by the Earl Grey Infused Vodka, cream or milk and sugar to taste. Stir with a tiny spoon, and sip daintily with pinky finger extended.\nLet the tea bags steep in the vodka overnight. Remove bags and enjoy!\n", + "wine_type": "[Champagne, Prosecco, Sparkling Shiraz]" + }, + { + "recipe": "Shrimp and Andouille Jambalaya\n1 tablespoon canola oil\n2/3 pound andouille sausage, sliced 1/4 inch thick\n1 large red bell pepper, cut into a large dice\n1 large onion, cut into a large dice\n3 ribs celery, cut into a large dice\n1 large head garlic, peeled and minced\nCayenne pepper, as needed\n1/4 teaspoon kosher salt\nFreshly ground black pepper\n2 large tomatoes, cored, peeled, seeded, and chopped\n1 pound medium shrimp, peeled\n1 pint shucked oysters\n2 bay leaves\n3 cups long-grain rice, soaked in 3 changes of water\n3 cups shrimp stock or water\n2 bunches green onions, thinly sliced\n1/4 teaspoon hot sauce, or to taste\nInstructions:\nHeat the canola oil in a Dutch oven or heavy-gauge pot over high heat. Add the sausage and cook, stirring occasionally, about 6 minutes. Add the bell pepper, onion, celery, and garlic, and season with cayenne pepper and salt and pepper, to taste. Cook stirring, until well browned, about 8 minutes. Stir in the tomatoes, shrimp, oysters, and bay leaves. Add the rice, stir gently; then add the stock. Gently move the spoon across the bottom of the pot, to make sure that the rice is not sticking. Bring to a boil, lower the heat and simmer, covered, until the rice has absorbed most of the liquid, about 15 minutes. Remove from the heat and let sit, covered, for 8 minutes. \nTo serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce. \n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rosé]" + }, + { + "recipe": "Pizza-Stuffed Chicken\nNonstick cooking spray, for the baking dish\n6 boneless, skinless chicken breasts\nTwo 8-ounce packages fresh mozzarella\nKosher salt and freshly ground black pepper\n2 cups fresh baby spinach \n1/2 pound sweet Italian sausage, removed from its casing, cooked and cooled \n1/2 cup julienned oil-packed sun-dried tomatoes \nOne 15.5-ounce can pizza sauce \nGrated Parmesan, for garnish \nFresh basil leaves, for garnish \nInstructions:\nPosition an oven rack in the top third of the oven and preheat to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.\nLay a chicken breast on a cutting board with the tapered end pointing at you. Using a sharp knife held horizontally to your work surface, begin slicing the chicken breast in half, starting at the thicker end of the breast and slowly working towards you, leaving an outer edge connected so you can open it like a book. Butterfly all the breasts in this manner and set in the fridge until ready to roll.\nCut six 1/4-inch-thick slices from the mozzarella, then finely chop the rest.\nTo build the pizza rolls: Open the butterflied chicken breasts so they lay flat on your cutting board. Sprinkle the chicken evenly with salt and pepper. Top with some spinach leaves, sausage, sun-dried tomatoes and chopped mozzarella. Roll the chicken around the filling and tuck into itself so that the seam is facing down. Place the rolled chicken in the prepared baking dish, seam-side down. Sprinkle with salt and pepper. Repeat with the remaining chicken and fillings.\nBake the chicken until the internal temperature reaches 165 degrees F, 20 to 25 minutes. Meanwhile, heat up the pizza sauce. About 3 minutes before the chicken is done, top each piece with a slice of mozzarella.\nSpoon the warm pizza sauce over the chicken and garnish with the Parmesan and basil.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Gavi, Vermentino]" + }, + { + "recipe": "Slow Cooker Pineapple Upside-Down Cake\n10 tablespoons unsalted butter, softened, plus more for greasing insert\n1/2 cup firmly packed light brown sugar\n2 tablespoons dark rum\n1/2 ripe pineapple, peeled, cored and cut into 1/4-inch-thick slices\n1 cup all-purpose flour\n1/2 cup pecans, toasted and finely chopped\n3/4 teaspoon baking powder\n1/2 teaspoon ground cinnamon\n1/4 teaspoon freshly grated nutmeg\nFine salt\n2/3 cup granulated sugar\n2 large eggs, at room temperature\n1 teaspoon pure vanilla extract\n2 tablespoons whole milk\n1/2 cup heavy cream\n1 tablespoon confectioners' sugar\n1 tablespoon chopped maraschino cherries, plus whole for garnish\nInstructions:\nButter the inside of a 4-quart slow cooker insert. Line it completely with a double layer of foil, then butter the foil. Cut up 4 tablespoons of the butter and sprinkle in the bottom of the insert, along with the brown sugar and rum. Arrange the pineapple slices in overlapping circles to completely cover the bottom of the insert; press into the sugar mixture.\nCombine the flour, pecans, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt in a medium bowl.\nCombine the remaining 6 tablespoons butter and the granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) and beat on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and beat in the eggs and vanilla until incorporated.\nReduce the speed to low and beat in the flour mixture until just incorporated. Add the milk, increase the speed to medium-high and beat until smooth, about 30 seconds. Evenly spread the batter over the pineapples in the slow cooker.\nDrape a double layer of paper towels over the top of the slow cooker (without touching the cake) to prevent condensation from dripping from the cover onto the cake. Cover and cook on low until a toothpick inserted in the center comes out clean, 3 to 4 hours. Turn off the slow cooker and let the cake rest for 20 minutes.\nLift the cake by the foil and place on a rack to cool (it can be served warm or at room temperature). Carefully invert onto a platter and peel off the foil.\nWhip the cream until soft peaks form. Fold in the confectioners' sugar and chopped cherries. Serve slices of cake with a dollop of whipped cream and a cherry on top.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Spicy Cherry Token Cookies\n4 ounces butter\n1 lemon, zested\n1/2 cup granulated sugar\n1/2 cup brown sugar\n1 egg\n1 teaspoon lemon juice\n1/4 cup dried tart cherries, finely chopped\n1 3/4 cup flour\n1/2 cup almond flour\n1/2 teaspoon baking soda\n1 1/2 teaspoons chile powder\n1/2 teaspoon salt\n2 cups powdered sugar\n1 tablespoon lemon juice\nInstructions:\nFor the cookies: Cream the butter, lemon zest, and sugars until light and fluffy. Slowly add the egg and lemon juice. Add the cherries. In another bowl, mix together the flours, baking soda, chile powder, and salt. Add to the butter mixture. Roll in parchment paper to a diameter of 3/4-inch. Chill well (or freeze).\nPreheat the oven to 350 degrees F. Line a baking sheet with parchment paper.\nWhen the batter is chilled, slice into 1/4-inch coins. Bake on prepared baking sheet until light golden brown, 12 minutes. Cool slightly.\nFor the glaze: Mix the powdered sugar and lemon juice thoroughly.\nDrizzle the lemon glaze over the cookies while still warm.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" + }, + { + "recipe": "Grilled Chicken Quarters with Ras el Hanout\n4 skinless whole chicken legs, each with the thigh and drumstick attached\n1 1/2 cups plain yogurt\n2 1/2 tablespoons ras el hanout\n2 tablespoons olive oil\n4 cloves garlic, minced\nJuice of 1 lemon, plus lemon slices for serving (optional)\nKosher salt\nNonstick cooking spray, if using a grill pan\nNeutral oil, such as canola or avocado oil, for greasing\nChopped parsley leaves, for serving (optional)\nInstructions:\nPat the chicken dry and make a few shallow cuts in each leg with a sharp knife. Stir the yogurt with the ras el hanout, olive oil, garlic, lemon juice and 2 teaspoons salt in a large bowl. Add the chicken and turn until well coated. Cover the bowl and refrigerate for at least 1 hour, up to 8 hours.\nGrill pan instructions: Preheat the oven to 400 degrees F and coat a rimmed baking sheet with nonstick spray. Heat a grill pan over medium-high heat and grease with oil. Once the pan is hot, remove the chicken from the marinade with tongs, shaking off the excess, and grill for 5 minutes on each side. Transfer the chicken to the prepared baking sheet and roast until an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 20 to 30 minutes.\nGrill instructions: Heat the grill to medium high and set up two-zone grilling (keep one side of the grill cooler than the other). Brush the grates generously with oil to prevent sticking. Remove the chicken from the marinade with tongs, shaking off the excess, and grill on the hotter zone until nice grill marks form, about 5 minutes per side. Move the chicken, flat-side down, to the cooler zone. Cover the grill and cook until an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 20 to 30 minutes.\nTop the grilled chicken with lemon slices and chopped parsley leaves, if desired.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]\n\n" + }, + { + "recipe": "Chicken Schnitzel\nFlavorless oil, for deep-frying\n1 cup all-purpose flour \n2 large eggs, lightly beaten with 2 tablespoons water \n3 cups panko breadcrumbs \n2 teaspoons sweet paprika \nKosher salt and freshly ground black pepper \n6 boneless, skinless chicken breasts \nLemon wedges, for serving \nInstructions:\nPour 1 1/2 inches of oil into a large heavy pot or high-sided skillet. Clip on a deep-fry thermometer and heat the oil over medium-high heat to 360 degrees F.\nSet up a dredging station: Place the flour, eggs, and breadcrumbs in each of 3 separate bowls. Season the breadcrumbs with the paprika, 1 teaspoon salt and a few turns of pepper.\nPlace a piece of chicken between 2 large pieces of plastic wrap and use a rolling pin or other blunt object to pound the chicken until it is as thin as you can make it without it tearing. Repeat with the remaining chicken.\nCoat the chicken first in the flour, then in the egg wash and finally in the breadcrumbs. Fry in batches, flipping once, until golden brown, 2 to 3 minutes. Transfer to a wire rack set over a baking sheet to drain; season both sides with salt and pepper. Hold in a warm oven if not serving immediately. Serve with lemon wedges.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" + }, + { + "recipe": "Grilled Lollipop Lamb Chops\nSix 3/4-inch-thick lamb chops, Frenched\n2 tablespoons olive oil \n1/2 teaspoon sea salt \n1/4 teaspoon freshly cracked black pepper \n2 teaspoons herbes de Provence \n1 1/2 teaspoons agave nectar \n2 tablespoons chopped fresh mint\nInstructions:\nPlace the lamb chops on a baking sheet. Drizzle with the olive oil on both sides, and sprinkle both sides with the sea salt, pepper and herbes de Provence. Let sit at room temp for 5 minutes.\nHeat a grill pan over high heat until almost smoking. Add the chops, in batches if necessary, and sear for about 4 minutes. Flip, and cook for another 3 minutes for medium-rare and 5 minutes for medium. Transfer the chops to a serving platter. Drizzle with the agave and sprinkle with the mint.\n", + "wine_type": "[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" + }, + { + "recipe": "Herbed Potato Salad\n2 pounds baby red potatoes, skin on\n3 cloves garlic\nKosher salt\n2 tablespoons minced fresh parsley\n1 tablespoon minced fresh dill\n1 tablespoon minced fresh tarragon\n1 Fresno chile, seeds removed and finely chopped (about 1 tablespoon)\n1 tablespoon minced fresh chives\n2 tablespoons finely-minced shallot\n2 tablespoons chardonnay vinegar\n1 tablespoon lemon juice, plus additional to taste\n1 tablespoon whole-grain mustard\n1/2 teaspoon honey\n1/4 teaspoon kosher salt\nFreshly ground black pepper\n1/2 cup extra-virgin olive oil\nInstructions:\nFor the potato salad: Place the potatoes and whole garlic cloves in a large pot and cover by 2 inches with cold water. Season the water liberally with salt. Bring the potatoes to a simmer over medium heat and cook until fork-tender, 20 to 25 minutes. Drain the potatoes and garlic in a colander. Transfer to a sheet tray or cutting board. Gently press each potato and garlic clove to smash them and set them aside in a bowl, covering the bowl with aluminum foil to keep the potatoes warm.\nFor the vinaigrette: In a large bowl, whisk together the shallots, vinegar, lemon juice, mustard, honey, salt and a generous grinding of pepper. Slowly whisk in the olive oil to emulsify the vinaigrette.\nAdd the warm potatoes to the vinaigrette and toss to combine. Add the parsley, dill and tarragon to the potatoes. Toss to coat, seasoning with additional lemon juice and salt to taste. Transfer to a serving bowl and garnish with the Fresno chile and chives. Serve at room temperature or keep covered in the refrigerator overnight, tossing again before serving.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" + }, + { + "recipe": "Black and White Ice Cream Sandwiches\n4 (3-inch) chocolate cookies or thin chocolate brownie bars, from baked goods section of your market\n1/2 pint fudge swirl ice cream\n1/2 cup chopped walnuts\nInstructions:\nPlace large scoops of ice cream between cookies or thin brownies and squish the ice cream out to the edges. Roll the ice cream sandwiches in chopped walnuts and serve.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer]" + }, + { + "recipe": "Blood Orange Sorbetto\n1 cup water\n1/2 cup sugar\n2 cups blood orange juice\nInstructions:\nIn a saucepan over medium-high heat, bring water and sugar to a simmer and simmer for 2 minutes to dissolve the sugar. Remove from the heat and cool. Stir in the juice and taste for sweetness. Make the sorbetto according to the manufacturer's instructions for your ice cream maker. Or pour the mixture into a shallow dish and place it into the freezer for 1 hour. Break up the ice particles with a fork every hour until a smooth, frozen consistency is achieved.;\n", + "wine_type": "[Prosecco, Moscato, Vinho Verde]" + }, + { + "recipe": "White Pizza\n1 store bought pizza dough - or pick one up from your favorite pizzeria\nExtra- virgin olive oil, for drizzling\n2 cups whole or part skim ricotta\n2 cloves garlic, finely chopped\nHandful flat-leaf parsley, finely chopped\n2 cups shredded mozzarella or provolone, 1 pouch\n10 fresh basil leaves, 1/2 cup, shredded\nInstructions:\nPreheat a pizza stone if you use one along with the oven to 425 degrees F.\nStretch dough to form a pie and transfer to stone or pizza baking tray. Pierce the dough with the tines of a fork in several places. Drizzle extra-virgin olive oil around the crust. Mix the ricotta cheese with garlic and parsley and season it with salt and black pepper. Spread the ricotta across the dough. Top the pizza with mozzarella or provolone. Bake until crispy, 20 minutes. Top the white pizza pie with the shredded basil leaves, cut and serve.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" + }, + { + "recipe": "Eggs in Purgatory: Shakshuka\n1 tablespoon vegetable oil\n1/2 yellow onions, finely chopped\n1 tablespoon tomato paste\n2 tablespoons harissa paste or 1 tablespoons smoked paprika\n3 medium garlic cloves, minced\n4 medium jarred roasted bell peppers, small dice (about 1 cup)\n1 (28 ounce) can crushed tomatoes with juices\n1 tablespoons kosher salt\n1/4 cup finely chopped fresh parsley leaves\n4 large eggs\nPita bread or baguette, for serving\nInstructions:\nHeat oil in a medium frying pan over medium heat. When it shimmers, add onion and cook until just softened, about 2 to 3 minutes. Stir in tomato paste, harissa, and garlic, and cook until fragrant, about 30 seconds. Add peppers and stir to coat. Add tomatoes and salt and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until thickened, about 30 minutes.\nStir in half of the parsley, break the eggs over the tomatoes. Cover and continue to cook for about 7 to 8 minutes, until the eggs are set. Sprinkle remaining parsley, season with freshly ground black pepper and serve immediately with pita bread or baguette.\n", + "wine_type": "[Rioja, Tempranillo, Garnacha, Barbera]" + }, + { + "recipe": "Creme-Filled Chocolate Bundt Cake\nOne 15.25-ounce box devil's food cake mix (plus required ingredients)\n6 tablespoons unsalted butter, at room temperature, plus 2 tablespoons unsalted butter\n1 cup marshmallow fluff\n1 1/2 cups confectioners' sugar\n1/3 cup plus 1 tablespoon heavy cream \n4 ounces semisweet chocolate chips\nInstructions:\nPrepare a 12-cup Bundt pan according to the cake mix package directions. Bake the Devil's food cake according to the package directions. Let cool completely.\nCombine the softened butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and 1 tablespoon cream and beat until fluffy, about 3 minutes. Put the marshmallow creme mixture into a piping bag fitted with a long thin round tip.\nFlip the cake so it is flat-side up and make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the hollowed-out holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole, reserving about 1/4 cup frosting for decorating the top of the cake. Flip the cake flat-side down onto a cake stand or serving platter.\nPut the chocolate chips in a small heatproof bowl. Bring the remaining 1/3 cup cream to a boil in a small saucepan, then pour over the chips. Stir until the chips are melted, then stir in the remaining 2 tablespoons butter. Spoon over the cake and let cool until set, about 30 minutes. Pipe connecting loops over the top of the cake with the remaining frosting in the piping bag. Serve immediately or cover and refrigerate for up to 2 days.\n", + "wine_type": "[Chardonnay, Riesling, Moscato, Pinot Grigio]\n\n" + }, + { + "recipe": "Grilled Strawberry BBQ Sauce Baked Beans\n4 cups strawberries (about 1 pound), hulled\n4 teaspoons vegetable oil\n1/2 cup ketchup \n1/4 cup strawberry jam \n1/4 cup balsamic vinegar \n2 tablespoons blackstrap molasses \n2 tablespoons soy sauce \n2 teaspoons Dijon mustard \n1 canned chipotle chile in adobo, chopped \n1 clove garlic, grated \n1/2 cup finely diced onions\n1/2 cup finely diced red bell peppers\nTwo 15-ounce cans pinto bean, rinsed and drained \n1 tablespoon chopped fresh parsley, for garnish\nInstructions:\nPreheat a charcoal or gas grill to medium-high heat.\nSkewer the strawberries and coat with 2 teaspoons of the vegetable oil. Grill on all sides, 1 1/2 minutes total.\nIn a medium saucepan, combine the strawberries, ketchup, jam, balsamic vinegar, molasses, soy sauce, mustard, chiles and garlic. Cook over medium-low heat until the strawberries start to break down and all the ingredients combine, about 15 minutes.\nPreheat the oven to 300 degrees F.\nUsing an immersion blender, blend the strawberry mixture until smooth. Continue to cook until the mixture is reduced by a third, about 15 minutes. This will yield about 2 cups sauce.\nIn a medium cast-iron skillet, heat the remaining 2 teaspoons oil. Add the onions and bell peppers and saute until soft, about 4 minutes. Add the beans and 1 1/2 cups of the sauce. Put the skillet in the oven and cook until the sauce thickens, about 25 minutes. Garnish with parsley and serve.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rosé]" + }, + { + "recipe": "Halibut Cheek Fritters with Salad and Chips\n2 cups all-purpose flour\n2 tablespoons chopped chives\n1/8 teaspoon kosher salt\n4 egg yolks\n1 cup milk\n1 cup pale ale\n3 quarts vegetable oil\n2 large Yukon gold potatoes\n2 small taro roots\n2 lotus roots\n1 sweet potato\n1 yam\n2 plantains\nKosher salt\n4 egg whites\n1/8 teaspoon white vinegar or lemon juice\n8 (8-ounce) halibut cheeks (or grey cod), de-boned\n12 ounces mesclun or micro greens\n1/2 cup lobster oil (or walnut oil)\n3 tablespoons malt vinegar\nSalt and pepper\n1 lemon, cut in wedges, for garnish\nInstructions:\nBeer Batter:\nCombine flour and chives with salt in a large bowl. Make a hole in the middle. Put egg yolks in the hole and beat into the flour with a whisk. Add milk and mix. Slowly pour in the beer, mixing constantly. Cover and refrigerate for 2 hours.\nHalibut and Chips:\nHeat oil in a deep-fryer or large, heavy Dutch oven to 300 degrees F. Peel potatoes, taro and lotus roots, sweet potato, yam, and plantains, then slice thinly using a madoline to make chips. Rinse slices in a colander under running water to remove the starch. Drain on paper towels. Place 1 handful of slices at a time in the deep-fryer, stirring well with the skimmer, and cook for about 2 minutes until soft. Drain on paper towels and season with salt. When all the slices are cooked, turn up the heat of the deep-fryer to 350 degrees F.\nIn a bowl, whip the egg whites until firm. Add vinegar, then whip a few minutes more. Fold into the beer batter and mix well. Dip halibut cheeks into the batter 1 at a time. Deep-fry for 4 to 6 minutes, until the batter tuns golden. When all the halibut cheeks are cooked, turn up the heat of the deep-fryer to 375 degrees F.\nAdd chips and deep-fry for a second time for about 3 minutes, until golden and crispy. Drain on paper towels.\nSalad:\nPlace mesclun in a salad bowl with lobster oil (or walnut oil) and malt vinegar. Toss gently and season, to taste, with salt and pepper.\nTo serve, add chips to salad and toss gently to avoid breaking the chips. Place the cooked fish in a plastic basket or individual martini glasses lined with parchment paper. Serve with lemon wedges in a bowl on the side.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gewürztraminer]\n\n" + }, + { + "recipe": "Black Powder Cowboy Rib Eyes with Blue Cheese Butter and Rosemary Smoke\n2 sticks unsalted butter, very soft at room temperature\n1/4 cup crumbled blue cheese \n1 tablespoon minced fresh chives \n1 tablespoon honey \n1 tablespoon stone-ground mustard \nZest from 1 lemon \nKosher salt and freshly ground black pepper\n1/4 cup black sesame seeds\n2 tablespoons black peppercorns \n1 tablespoon poppy seeds \n1 teaspoon brown mustard seeds \n1/4 cup kosher salt \n2 tablespoons dark brown sugar \n1 teaspoon granulated garlic \n1 teaspoon dehydrated onion \nTwo 2- to 3-inch-thick rib eyes\n2 tablespoons vegetable oil, plus additional as needed \n4 sprigs fresh rosemary, left out at room temperature uncovered for a couple hours or overnight to dry out\nInstructions:\nFor the blue cheese butter: Whisk together the butter, blue cheese, chives, honey, mustard and lemon zest in a bowl until uniform. Season to taste with salt and pepper. Using a spatula, scrape out onto plastic wrap, then form into a log and refrigerate until firm, about 1 hour.\nFor the black powder rub: Toast the sesame seeds, peppercorns, poppy seeds and mustard seeds in a dry pan until fragrant, 1 to 2 minutes. Transfer to a small food processor, blender or spice grinder along with the salt, brown sugar, granulated garlic and dehydrated onion and pulse until finely ground.\nFor the rib eyes: Preheat the oven to 225 degrees F. Line a sheet pan with foil and fit a rack inside.\nBrush the steaks with vegetable oil and coat in a good amount of the black powder rub. Place on the wire-racked sheet pan and roast until the internal temperature registers 115 to 120 degrees F, 1 to 1 1/2 hours.\nHeat a large cast-iron skillet over medium-high heat. Add a little vegetable oil to the bottom and sear the steak until properly charred, about a minute per side. (Don't forget to hold the steak upright with tongs to sear the edges.) Transfer to a warm plate. (See Cook's Note.)\nSlice a medallion of the cold blue cheese butter and place it on top of each steak. Very carefully ignite a rosemary sprig with a torch to get it smoking (blow out any flame; you just want the smoke) and place it on top of the steak and butter. Immediately cover with a cloche or dome to trap in the smoke. Repeat with the remaining steak. Serve and slice tableside, if desired, into manageable pieces.\n", + "wine_type": "[Chardonnay, Cabernet Sauvignon, Pinot Noir, Syrah]\n\n" + }, + { + "recipe": "Sandy's Spiced Wine\n2 bottles red wine\n2 tablespoons light brown sugar\n1 1/2 teaspoons pumpkin pie seasoning\n2 oranges, sliced\n2 cinnamon sticks\n1/4 cup raisins\nInstructions:\nCombine all ingredients in a large pot. Bring to simmer over medium-low heat. Remove from heat and let steep for 5 minutes. Serve hot.\n", + "wine_type": "[Merlot, Cabernet Sauvignon, Zinfandel]" + }, + { + "recipe": "Colorful Flower Crafts\nColorful Flower Crafts\nInstructions:\nColorful Flower Crafts\n", + "wine_type": "[Rosé, Sauvignon Blanc, Pinot Grigio, Prosecco]" + }, + { + "recipe": "Grilled Vegetable Salad\n5 tablespoons extra-virgin olive oil, plus more for the grill\n3 sweet potatoes (about 1 1/2 pounds)\n1/4 cup white wine vinegar\n2 tablespoons capers, roughly chopped\nKosher salt and freshly ground pepper\n1/2 head cauliflower (about 1 pound)\n2 small beets, peeled\n1 bunch asparagus, trimmed\n1 5-ounce package mixed baby greens\n1/3 cup pitted kalamata olives\n1 4-ounce log goat cheese, crumbled\nInstructions:\nPreheat a grill to medium high and oil the grates. Microwave the sweet potatoes until just tender, 10 to 12 minutes. Let cool 5 minutes, then slice in half lengthwise.\nMeanwhile, whisk 1/4 cup olive oil, the vinegar, capers and a pinch each of salt and pepper in a small bowl. Slice the cauliflower into small pieces. Grate the beets on the large holes of a box grater.\nCoat the asparagus and sweet potato halves with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the asparagus and sweet potatoes, turning, until charred, 3 to 6 minutes for the asparagus and 10 minutes for the sweet potatoes. Roughly chop them separately.\nToss the greens, cauliflower and asparagus with 3 tablespoons of the vinaigrette and a pinch each of salt and pepper in a large bowl. Divide among plates. Top with the grated beets, sweet potatoes, olives and goat cheese. Drizzle with the remaining vinaigrette.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rosé]" + }, + { + "recipe": "Sweet Potato Pone\nCooking spray\n4 tablespoons unsalted butter, melted\n1/3 cup lightly packed light brown sugar\n1/4 cup molasses\n3 large eggs, beaten\n1/2 cup half-and-half\n1 teaspoon pure vanilla extract\n1/2 teaspoon kosher salt\n1/2 teaspoon ground cinnamon\n1/2 teaspoon ground ginger\n1/4 teaspoon ground nutmeg\n1 teaspoon grated orange zest, plus 3 tablespoons juice (from about 1/2 orange)\n2 pounds sweet potatoes, peeled and finely grated (about 3 medium potatoes; 6 cups grated)\nInstructions:\nPreheat the oven to 350˚ F. Lightly spray a 9-inch square baking dish with cooking spray.\nWhisk together the melted butter, brown sugar and molasses in a large bowl. Whisk in the eggs, half-and-half and vanilla until smooth. Whisk in the salt, cinnamon, ginger, nutmeg, orange zest and orange juice. Fold in the sweet potatoes. Pour the mixture into the prepared baking dish, then smooth the top and cover with foil.\nBake until the center is set and the potatoes are soft, about 40 minutes. Remove the foil and bake until caramelized on top, another 10 minutes. Let cool to room temperature, about 30 minutes.\nTo make the whipped cream topping: beat 1 cup heavy cream and 3 tablespoons confectioners\\u2019 sugar in a chilled bowl with a mixer on high speed until stiff peaks form, about 2 minutes.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]" + }, + { + "recipe": "It's a Wonderful Waldorf\n2 Ginger Gold apples (Fuji will substitute)\n1 Red Delicious apple\n3 tablespoons cider vinegar\n1 cup prepared mayonnaise\n1 pinch kosher salt\nCracked black pepper\n3/4 cup toasted walnuts, crushed\n1 cup golden raisins\n2 teaspoons curry powder\n2 stalks celery, thin bias cut\n1/3 cup fresh mint, chiffonade\n1/2 red onion, julienned\n1 head romaine lettuce, heart only\nInstructions:\nCut apples in half and remove the core with a melon baller. Chop apples into medium-sized pieces, leaving skin on.\nIn a bowl, toss apples with the cider vinegar. Fold in mayonnaise thoroughly. Season with salt and pepper to taste. Fold in walnuts, raisins, curry powder, celery, mint and red onion. Adjust seasoning. Refrigerate for at least 1 hour to allow flavors to incorporate. To serve, arrange 2 leaves of romaine lettuce per plate and spoon salad on top.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Sunny's Candy Bar and Bacon Rolls\nAll-purpose flour, for dusting\n1 tube croissant dough (makes 8 individual croissants) \n1 cup chopped chocolate candy bars (I like Snickers and/or Butterfinger here)\n4 slices crisp-cooked bacon, chopped \n1 tablespoon sour cream\nTurbinado sugar, for sprinkling\nFlake salt, for sprinkling\nInstructions:\nFor the rolls: Preheat the oven to 350 degrees F.\nOn a lightly floured flat surface, roll out the dough and separate it into 4 rectangular parts, leaving 2 triangles attached for each of the 4 sections. Each section should appear to be a rectangle with a perforated dividing line through its center diagonally. Carefully pinch together the 2 triangles along this line to close the gaps and seal it to make it 1 piece. Cut each piece in half to make 2 squares. Repeat for each and place on a nonstick baking sheet with sides. There should be 8 squares to fill.\nCombine the candy bars and bacon in a medium bowl. Add 1 heaping tablespoon of the candy mixture in a row along the length of the prepared dough in the center, leaving enough room to pull the uncovered dough on the edges up and over the pile of filling.\nFor the topping: In a small bowl, mix the sour cream and just enough water to make it loose like glue, yes glue. Brush this over the top of each roll and sprinkle with sugar and a pinch of flake salt.\nBake until golden on top, 16 to 20 minutes. Allow to cool slightly.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]\n\n" + }, + { + "recipe": "Grilled Swordfish with Grilled Caponata\n4 swordfish steaks, 8 ounces each\nOlive oil\nSalt and freshly ground pepper\nGrilled Caponata, recipe follows\n1 medium eggplant, sliced lengthwise\n1 large red onion, peeled and sliced into 1/4-inch thick slices\n4 plum tomatoes, halved\nOlive oil, for brushing vegetables, plus 1/2 cup\nSalt and freshly ground pepper\n1/4 cup green olives, chopped\n2 tablespoons capers, drained\n1/4 cup golden raisins, plumped in hot water and drained\n2 tablespoons pine nuts, toasted\n3 cloves garlic, finely chopped\nPinch red pepper flakes\n1/4 cup red wine vinegar\n2 teaspoons honey\n3 tablespoons finely chopped flat-leaf parsley\nInstructions:\nHeat grill to high. Brush swordfish on both sides with oil and season with salt and pepper. Grill for 3 to 4 minutes per side for medium-well doneness. Remove from the grill and top with some of the Grilled Caponata. Serve.\nHeat grill to high. Brush eggplant, onion slices, and tomatoes with olive oil and season with salt and pepper, to taste. Grill the eggplant for 6 to 8 minutes per side until golden brown and cooked through. Grill the onions for 3 to 4 minutes per side until golden brown and just cooked through. Grill the tomatoes for 2 minutes per side until charred and slightly soft. Remove the vegetables from the grill and cut into 1/2-inch dice.\nPlace the vegetables in a medium bowl and add the olives, capers, raisins and pine nuts. Mix together the garlic, red pepper flakes, vinegar, and honey in a small bowl. Season with salt and pepper, to taste. Slowly whisk in about 1/2 cup olive oil until dressing is emulsified. Pour the dressing over the vegetables, add the parsley and toss, and let stand at room temperature for about 30 minutes before serving.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" + }, + { + "recipe": "Deep-Dish Pizza with Spicy Sausage and Olives\n1 pound All-Purpose Pizza Dough (recipe follows)\n2 tablespoons plus 1 teaspoon extra-virgin olive oil\n8 ounces hot Italian sausage (about 3 links), casings removed, pinched into 3/4-inch pieces\n2 tablespoons grated Parmesan cheese, plus more for topping\n8 ounces low-moisture mozzarella cheese (half cut into thin slices and half shredded)\nHeaping 1/2 cup pizza sauce (recipe follows)\n1/4 cup canned sliced black olives, drained\nFinely chopped fresh parsley, for topping\n1 1/2 teaspoons active dry yeast\n1 1/2 cups warm water (about 110˚ F)\n2 cups bread flour\n1 3/4 cups all-purpose flour, plus more for kneading\n2 teaspoons sugar\n2 teaspoons kosher salt\n2 tablespoons extra-virgin olive oil, plus more for the bowl\nOne 15-ounce can crushed tomatoes\n1 grated small garlic clove\n1 teaspoon olive oil\n1/4 teaspoon dried oregano\nPinch of sugar, salt and pepper\nInstructions:\nMake the dough. Transfer one 1-pound ball of dough to a 9-inch round cake pan coated with 2 tablespoons olive oil. Cover and let the dough rise again until almost spread to the edges of the pan, about 1 hour.\nPreheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. \nHeat the remaining 1 teaspoon olive oil in a medium skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until browned and cooked through, 5 to 7 minutes. Remove to a paper towel\\u2013lined plate with a slotted spoon and let drain and cool.\nPress the dough to reach the edge of the pan, then press the dough up the sides to create a lip 1/2 to 3/4 inch higher than the center of the dough. Top with the Parmesan and sliced mozzarella, leaving a 1/2-inch border around the edge. Spread the pizza sauce over the cheese, almost to the edge, and top with the sausage, olives and the shredded mozzarella.\nPlace the pan on the hot stone and bake the pizza until the crust is golden brown and the cheese is bubbling and browned in spots, 12 to 15 minutes. Let cool 5 minutes, then loosen the edges with a small offset spatula and remove the pizza to a cutting board. Sprinkle with Parmesan and parsley. \nSprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.\nMeanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.\nTurn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.\nTransfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.)\nIf not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.\nCombine crushed tomatoes, garlic clove, olive oil, dried oregano and a pinch each of sugar, salt and pepper in a medium bowl; season with more salt and sugar if needed. Makes about 1 1/2 cups.\n", + "wine_type": "[Barolo, Chianti, Dolcetto, Montepulciano]" + }, + { + "recipe": "Feta-and-Cauliflower Frittata\n10 large eggs\n1/4 cup milk\nPinch of cayenne pepper\nKosher salt and freshly ground pepper\n4 ounces feta cheese, crumbled\n2 tablespoons chopped fresh dill, plus more for garnish\n3 tablespoons extra-virgin olive oil\n1/2 head cauliflower, thinly sliced (about 5 cups)\n6 cups mixed salad greens (about 5 ounces)\n1 teaspoon white wine vinegar\nInstructions:\nPosition a rack in the center of the oven and preheat to 350 degrees. Whisk the eggs, milk and cayenne together in a bowl; add 1 teaspoon Kosher salt and freshly ground pepper to taste. Fold in the cheese and dill.\nHeat 1 tablespoon olive oil in an ovenproof 6- or 8-inch nonstick skillet over medium-low heat, swirling to coat the pan. Add the cauliflower, 1/4 teaspoon Kosher salt and pepper to taste; cook until crisp-tender, about 5 minutes. Pour the egg mixture into the skillet and stir gently with a rubber spatula to distribute the filling. Cook until the bottom is just set but not brown, about 4 minutes. Transfer the skillet to the oven and bake until the frittata is almost set on top, about 15 minutes. Remove from the oven, cover and set aside for 5 minutes to finish cooking.\nSeason the greens with salt and pepper and toss with the remaining 2 tablespoons oil and the vinegar. Slide the frittata onto a cutting board and slice into wedges. Sprinkle generously with more dill; serve warm or at room temperature with the salad.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Grüner Veltliner]" + }, + { + "recipe": "Shrimp Scampi Pizza\n3 tablespoons unsalted butter\n3 garlic cloves, minced\n1/4 teaspoon crushed red pepper\n1/3 cup dry white wine\nFinely grated zest of 1/2 lemon\nKosher salt and freshly ground pepper\nAll-purpose flour, for dusting\n1 pound refrigerated pizza dough, at room temperature\n1/2 pound medium peeled and deveined shrimp with tails removed, halved lengthwise\n3 ounces whole-milk mozzarella cheese, shredded\n1/4 cup flat-leaf parsley, roughly chopped\nFreshly grated Parmesan, for serving\nInstructions:\nSet an inverted baking sheet on a rack in the center of the oven and preheat the oven to 450 degrees F. Invert another baking sheet and place a piece of parchment on top and set aside.\nMelt the butter in a small saucepan over medium heat. Stir in the garlic and crushed red pepper flakes, and cook until fragrant, about 2 minutes. Pour in the wine and reduce until the alcohol smell is no longer present and the sauce is golden, 4 to 5 minutes. Remove the pan from the heat and stir in the lemon zest. Season with salt and pepper and set aside. \nDust the parchment paper on top of the inverted baking sheet with flour. On a lightly floured work surface, roll out and stretch the dough into a 12-inch circle then place it on the paper. Scatter the shrimp evenly over the dough leaving a 1/2 inch border all around. Spoon the butter sauce over the shrimp, and use a pastry brush to spread the sauce to the edges. Finish by sprinkling the mozzarella cheese over the top, staying within the border.\nPlace the sheet pan with the pizza on top of the preheated inverted baking sheet and bake until the dough is crisp and the shrimp are cooked through, 12 to 14 minutes. Sprinkle the pizza with the parsley and freshly grated Parmesan, slice into wedges and serve immediately.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rosé]\n\n" + }, + { + "recipe": "Coleslaw with Creamy Cumin Vinaigrette\n1/2 cup mayonnaise\n1 tablespoon olive oil\nZest of 1 lime, finely grated\n1/4 cup freshly squeezed lime juice\n1/4 cup chopped fresh dill\n1 tablespoon sugar\n1 teaspoon celery salt\n1/2 teaspoon toasted cumin seeds, crushed in a mortar and pestle\nKosher salt and freshly ground black pepper\n1 small head napa cabbage, finely shredded\n1 large carrot, grated on the large holes of a box grater\n1 small red onion, halved and thinly sliced\n1 small red bell pepper, julienned\n1 small yellow bell pepper, julienned\nInstructions:\nWhisk together the mayonnaise, olive oil, lime zest, lime juice, dill, sugar, celery salt and cumin seeds in a large bowl. Season with salt and pepper. Add the cabbage, carrots, onions and peppers, and toss to coat in the dressing. Season with salt and pepper. Cover and refrigerate for at least 1 hour and up to 4 hours before serving.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" + }, + { + "recipe": "Platinum Velvet Cup Cake Recipe\n2 cups all-purpose flour\n3 eggs\n1 1/4 teaspoon baking soda\n2 tablespoons purple food coloring\n1 1/4 teaspoon salt\nBlue food coloring\n1 1/4 teaspoon unsweetened cocoa powder\n1 1/4 teaspoon white vinegar\n1 1/2 cups vegetable oil\n1 1/4 teaspoon vanilla extract\n1/8 cup water\nScant 1 1/2 cups sugar\n1 1/4 cups buttermilk\n1 stick butter, room temperature\n8 ounces cream cheese, room temperature\n2 to 3 cups powdered sugar\n1 teaspoon vanilla extract\nInstructions:\nPreheat the oven to 350 degrees F. Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside. In a large bowl mix the oil, sugar, and buttermilk. Add eggs, food coloring, vinegar, vanilla, water, and mix well. Add the dry ingredients a little bit at a time and mix at low speed until combined. Don't over mix the batter or it will become tough. Line your cupcake pan with paper liners of your choice and use a spoon to scoop the batter into the liners. Bake for about 20 to 30 minutes or until a toothpick comes out clean. Let them cool.\nUsing an electric mixer, combine the butter and cream cheese until smooth. Mix in the vanilla. Slowly add the sugar while mixing. The frosting will become thicker as you add the sugar. Add as much or as little sugar as you prefer. (It really depends on how sweet you like your frosting to be).\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" + }, + { + "recipe": "Champagne Cocktail\n1/2 part pomegranate juice\n1/2 part pear juice\n1 part Champagne\nPomegranate seeds, for garnish, optional\nInstructions:\nIn a Champagne glass, combine pomegranate and pear juices and top off with Champagne. Decorate with pomegranate seeds, if desired, and serve immediately.\n", + "wine_type": "[Champagne]" + }, + { + "recipe": "Smashed Potatoes with Greek Yogurt and Scallions\n2 pounds small, thin-skinned all-purpose potatoes (15 to 20), scrubbed\n1 bay leaf\n2 tablespoons extra-virgin olive oil\n1 bunch scallions (about 6), thinly sliced\n2 cloves garlic, grated (about 1/2 teaspoon)\nKosher salt\n1 cup full-fat Greek yogurt\nFreshly ground black pepper\nInstructions:\nPut the potatoes and bay leaf into a medium saucepan, cover with cold water and bring to a simmer. Cook over medium-high heat until fork-tender, 35 to 40 minutes, adjusting the heat as needed to maintain a simmerthe water should not boil. Reserve 1 cup of the potato water; drain the potatoes well, and return them to the saucepan.\nMeanwhile, heat the oil in a small skillet over medium heat. Reserve 2 tablespoons of the scallions; add the remaining scallions, garlic and 1/4 teaspoon salt to the skillet, and cook, stirring occasionally, until the scallions are tender, about 5 minutes. Turn off the heat, and whisk in 3/4 cup of the yogurt.\nAdd the yogurt mixture, 1/2 cup of the reserved potato water, 1 1/4 teaspoons salt and 1/4 teaspoon pepper to the hot potatoes. Mash with a potato masher until mostly smooth (a few chunks are fine). Stir in additional potato water if you want creamier potatoes. Transfer to a serving dish, dollop the remaining Greek yogurt on top and garnish with the reserved scallions.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rosé]\n\n" + }, + { + "recipe": "John Dory Oyster Bar Oyster Pan Roast with Uni Butter Crostini\n1 tablespoon extra-virgin olive oil\n1/2 small onion, minced\n2 garlic cloves, 1 clove minced\n1/4 cup dry vermouth\n12 oysters, such as Wellfleet, shucked,\n1/4 cup oyster liquor reserved (this is the residual liquid from the oyster once you open the shell)\n3/4 cup fish stock or water\n1 cup heavy cream\n1 1/2 teaspoons fresh lemon juice\nKosher salt\n1 ounce uni tongues (sea urchin roe)\n2 ounces softened butter\nPinch of tarragon\nPinch of cayenne pepper\n4 slices French bread, toasted and rubbed with raw garlic clove\nInstructions:\nIn a large saucepan, heat the oil. Add the onion and minced garlic; cook over moderate heat until softened, 5 minutes. Add the vermouth; boil over moderately high heat until reduced by half, about 2 minutes. Add the oyster liquor and fish stock and simmer for 3 minutes. Add the cream and simmer over moderate heat until the sauce coats a spoon, 5 minutes. Remove from the heat. Add 1 teaspoon of the lemon juice; season with salt.\nMeanwhile whisk the uni tongues and softened butter together to make the Uni Butter.\nAdd the oysters to the sauce with a little oyster liquid and butter. Add the tarragon and remaining lemon juice and cook over moderately low heat until warmed through, 2 minutes. \nDivide the oysters among 4 bowls, add sauce and sprinkle with the cayenne pepper. Serve with the toasts that have been spread with the Uni Butter.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Champagne]\n\n" + }, + { + "recipe": "Salmon cooked over Smoldering Wood Chips served with a Coconut Milk Rice and Olive Oil\n4 (6-ounce) salmon steaks\n2 tablespoons brown sugar\nLemon pepper\nSalt\n3 cups basmati rice\n6 cups water\n2 tablespoons fresh shredded coconut (unsweetened)\n1 teaspoon toasted sesame seeds\nPinch cumin seeds\n1 tablespoon prepared pesto\n1 teaspoon fresh grated Parmesan\n1 green onion (scallion), chopped\n6 plum tomatoes\n2/3 cup extra-virgin olive oil\nSugar\nSalt and freshly ground black pepper\n3 green onions (scallions), chopped\n1/3 cup white wine\n1 teaspoon prepared pesto\nInstructions:\nPreheat a grill with woodchips.\nRoll the salmon steaks and place on the grill. Sprinkle with brown sugar, lemon pepper, and salt and cook for 7 to 10 minutes.\nSoak the rice in cold water for 10 minutes. Drain, and cook in 6 cups hot, salted, boiling water until cooked through but still firm. Drain and put rice in a bowl. Add coconut, sesame seeds, cumin, pesto, Parmesan, and green onions and mix well.\nFor the Sauce: Preheat the oven to 200 degrees F.\nCut the tomatoes lengthwise, place on aluminum foil, cover with olive oil, sugar, salt, and pepper and cook in the oven for 2 hours. Chop into small cubes.\nFry the onions, then add the white wine, and let reduce by half. Add the tomatoes and pesto and let simmer for a few minutes.\nPlace the rice in the center of a plate, using a cylinder to give the rice a nice round shape. Place the rolled salmon steaks on top of the rice. Add the sauce over the salmon. Finish the decorations using the herbs of your choice in the center of the salmon.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]\n\n" + }, + { + "recipe": "Chocolate Mousse\n6 ounces semisweet, bittersweet chocolate, or a mixture, finely chopped\n1 cup heavy cream\n1/2 teaspoon instant espresso powder, optional\n2 large egg yolks\n1 large egg\n1/3 cup sugar\nPinch fine salt\nUnsweetened cocoa powder, for dusting, optional\nInstructions:\n1. Bring a saucepan filled with 1-inch or so of water to a slow simmer. Put the chocolate in a medium heatproof bowl and set the bowl over, but not touching the water. Stir the chocolate occasionally until melted and smooth. Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 to 2 minutes more.\n2. Meanwhile, whip the cream in a medium bowl until it holds soft peaks. Take care not to over whip the cream or the mousse will be dense. Cover and refrigerate while you cook the eggs. Whisk 2 teaspoons warm water and espresso powder together in a small bowl, if using.\n3. Put the egg and yolks in another heatproof bowl that also sets over the simmering water in the saucepan. Beat the eggs, sugar, and pinch of salt until foamy and light, about 30 seconds. Set the bowl over the water and whip with an electric mixer or whisk, moving in a circular motion around the bowl, until the eggs are fluffy, thick, and warm to the touch, 2 to 3 minutes. Remove from the heat and continue beating on high speed until thick ribbons fall from the beater when lifted over the bowl and the mixture has cooled slightly, about 3 minutes more. Fold in the espresso. (The mixture will seem loose at this point - that is ok.)\n4. Fold about a quarter of the chocolate into the eggs to lighten it, then fold in the rest of the chocolate. Finally, fold the whipped cream into the chocolate base to make a smooth light mousse. Pour the mousse into 4 serving dishes or wine glasses. Cover and refrigerate until set, about 1 hour. If desired, dust the tops with cocoa powder before serving.\n", + "wine_type": "[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]\n\n" + }, + { + "recipe": "Clarified Butter\n1 pound unsalted butter\nInstructions:\nMelt the butter in a heavy saucepan over low heat and slowly cook until the bubbling ceases and the liquid turns clear, 30 to 40 minutes. Strain and cool, being sure to leave any solids in the bottom of the pan. Store in an airtight container in the fridge for up to a month.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Sunday Startup Squash\n1 spaghetti squash\nOlive oil or butter\nFreshly grated Parmesan cheese\nBlack pitted slivered olives for garnish, optional\nInstructions:\nYou can cook the spaghetti squash a couple of ways. To save on time, bring a large amount (enough to cover the squash) of water to a boil. Gently lower in the spaghetti squash and cook for about 30 minutes or until a fork goes easily into the flesh. Remove from the water and let it cool.\nOr you can bake the squash. To do so, preheat the oven to 350 degrees. Set the squash on a baking sheet and prick it with a pot fork or slender long knife so the skin doesn't burst. Bake anywhere from 45 minutes to 1 1/2 hours, depending upon its size. Let cool a bit.\nEither way you cook the squash, split it down the middle and remove the seeds. With a fork rub the squash flesh until it separates into spaghettilike strands. To serve it simply, reheat it in olive oil or butter, season with salt and pepper and fold in grated cheese or serve it more as a main course with more ample toppings. Garnish with olives.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" + }, + { + "recipe": "Chipotle Mashed Sweet Potatoes\n2 large sweet potatoes, peeled and cubed\n2 tablespoons unsalted butter\n1/2 teaspoon kosher salt\n1 chipotle chile pepper in adobo sauce, finely chopped\n2 teaspoons adobo sauce\nInstructions:\nPut the sweet potatoes in a steamer basket and put the steamer in a large pot of simmering water that is 1 inch from the bottom of the basket. Cover and steam over medium-high heat for 20 minutes, or until the sweet potatoes are fork tender.\nRemove the steamer basket, pour the water out of the pot and dump the sweet potatoes in the pot. Add the butter and salt and mash with a potato masher. Add the chile and sauce and continue mashing to combine. Serve immediately.\n", + "wine_type": "[Malbec, Tempranillo, Garnacha, Zinfandel]" + }, + { + "recipe": "Air Fryer Acorn Squash with Brown Butter\n1 small acorn squash (about 1 1/2 pounds), halved, seeded and cut into 1/2-inch-thick slices\n2 tablespoons olive oil\n1/2 teaspoon crushed red pepper flakes\nKosher salt\n4 tablespoons unsalted butter\n1/4 cup fresh sage leaves\n1/4 cup roughly chopped pecans\n1 tablespoon finely grated Parmesan\nInstructions:\nPreheat a 3.5-quart air fryer to 400 degrees F. Toss the squash, olive oil, red pepper flakes and 1 teaspoon salt in a large bowl until evenly combined. Transfer to the air-fryer basket and air-fry, flipping the squash halfway through, until tender, golden brown and crisp at the edges, 20 to 25 minutes.\nMeanwhile, melt the butter in a small skillet over medium-low heat. Continue to cook, swirling the pan occasionally, until the butter smells nutty and the milk solids turn golden brown, 4 to 6 minutes. Immediately remove the pan from the heat, then stir in the sage, pecans and a pinch of salt. \nPlace the squash on a serving platter and sprinkle with the Parmesan to warm and melt slightly. Spoon the brown butter mixture over the top.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" + }, + { + "recipe": "Buffalo Chicken Macaroni and Cheese\n3/4 pound applewood smoked bacon\n1 pound chicken tenderloins\n1/2 cup beer\n1 pound dry elbow macaroni\n1/2 cup (1 stick) unsalted butter, plus 2 tablespoons, plus more for baking dish\n1 tablespoon minced garlic\n1/3 cup all-purpose flour, plus 1 cup\n3 cups whole milk, plus 2 tablespoons\n3/4 teaspoon salt\n3/4 teaspoon freshly ground black pepper\n3 cups grated white Cheddar, divided\n3 cups grated mozzarella cheese, divided\n1/2 cup crumbled blue cheese\n1 large egg\n1 1/2 cups vegetable oil\n2/3 cup hot sauce (recommended: Frank's Red Hot)\n1 cup panko bread crumbs\nSliced carrots and celery, for serving\nInstructions:\nPreheat oven to 400 degrees F. Coat bottom and sides of a 13 by 9-inch baking dish with butter.\nArrange the bacon on an aluminum foil lined sheet pan and bake until crisp, about 22 minutes. Allow to cool and coarsely chop.\nPut the chicken and beer in a large bowl and let marinate, at room temperature, for 20 minutes.\nBring a large pot of salted water to a boil over medium heat. Add the macaroni and cook stirring occasionally, until cooked al dente, about 6 to 7 minutes. Drain and reserve in a large pot or mixing bowl.\nMelt 1/2 cup butter in a large saucepan over medium heat; whisk in the garlic and cook for 1 to 2 minutes or until golden. Whisk in 1/3 cup flour and cook until golden, about 1 minute. Whisk in 3 cups milk, the salt and the pepper, and bring the mixture to a boil, stirring frequently. Add 2 cups of the Cheddar and 2 cups of the mozzarella (reserving additional cheese for topping) and stir until melted, about 2 minutes.\nStir the cheese sauce, blue cheese and bacon into the macaroni until well combined; pour evenly into the prepared baking dish and smooth the surface.\nPut the remaining 1 cup of flour in a medium-sized shallow mixing bowl. In another medium-sized shallow mixing bowl, add the remaining 2 tablespoons milk and the egg and whisk until combined. Drain the beer from the chicken tenderloins and dip into the flour to coat well, then dip into the egg mixture and back into the flour. Put on a plate until ready to fry.\nHeat the oil in a large skillet over medium-high heat until hot. Working in 2 batches, fry the chicken until golden brown and cooked through, about 4 minutes per side. Remove to paper towels to drain. Add the chicken and hot sauce to a large bowl and toss until well coated. Carefully slice the chicken into bite-sized strips. (Avoid knocking off the batter).\nEvenly top the macaroni with the sliced chicken, and drizzle with additional hot sauce, if desired. Sprinkle remaining 1 cup of white Cheddar and the remaining 1 cup of mozzarella cheese over the top of the chicken and sprinkle with the panko bread crumbs. Melt the remaining 2 tablespoons butter and drizzle it evenly over the bread crumbs. Bake at 400 degrees F until golden brown and bubbly, about 25 to 30 minutes.\nCool 10 minutes before serving. Serve with celery and carrot sticks, if desired.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Perfect Iced Coffee\n1 pound ground coffee (a good, rich roast)\nHalf-and-half (healthy splash per serving)\nSweetened condensed milk (2 to 3 tablespoons per serving)\nInstructions:\nCook's Note: Can use skim milk, 2-percent milk, whole milk, sugar, artificial sweeteners, syrups...adapt to your liking!\nIn a large container, mix the ground coffee with 8 quarts water. Cover and allow to sit at room temperature for eight hours or overnight.\nLine a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge and allow to cool. Use as needed.\nTo make iced coffee, pack a glass full of ice cubes. Fill the glass two-thirds full with the coffee liquid. Add a healthy splash of half-and-half. Add 2 to 3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust the half-and-half and/or sweetened condensed milk as needed.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Pavlova\n4 large egg whites, at room temperature (see Cook's Note)\n1/2 teaspoon cream of tartar\n1/4 teaspoon fine salt\n2 1/4 cups confectioners' sugar\n1 cup cold heavy cream\n1/2 teaspoon pure vanilla extract\n1 cup strawberries (about 6), stemmed and thinly sliced\n1 cup raspberries\n1 cup blueberries\n2 tablespoons seedless raspberry jam\nInstructions:\nPosition a rack in the lower third of the oven and preheat to 225 degrees F. Line a baking sheet with parchment paper. Draw a 9-inch circle on the paper, then flip it over so the drawing is on the underside.\nFor the meringue, combine the egg whites, cream of tartar and salt in the very clean bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until foamy, about 1 minute. Increase the speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the confectioners' sugar, 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 minutes more.\nSpread the meringue on the prepared baking sheet, making sure to stay within the drawn 9-inch circle. Create some shallow dips and swoops (this will hold the whipped cream and berries). Bake until the meringue is dry and crisp on the outside, about 2 hours. Turn off the heat and let the pavlova sit in the warm oven to dry out more, about 1 hour. Transfer to a wire rack to cool completely. (The meringue can be made up to several hours in advance.)\nMeanwhile, make the whipped cream by whisking together the heavy cream and vanilla in a large bowl with an electric mixer until stiff peaks form, about 3 minutes. Cover and refrigerate until ready to serve.\nToss the berries and raspberry jam in a medium bowl until evenly coated and glossy. Cover and refrigerate for at least 15 minutes and up to 1 hour.\nTo serve, dollop the whipped cream on top of the meringue and spread into an even layer. Pile the macerated berries on top (drizzle any berry juice on top as well). Slice into wedges and serve immediately.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Mushroom and Cheese Omelet\n2 to 3 large eggs\nKosher salt and freshly ground pepper to taste\n1 tablespoon unsalted butter\n3 tablespoons warm Sauteed Mushrooms, recipe follows\n2 tablespoons diced triple or double creme cheese, such as St. Andre, Brillat-Savarin or Fromager d'Affinois\nPinch of chopped fresh thyme or other herb, optional\n1 tablespoon olive oil\n1 pound mushrooms (any assortment), sliced\n1/2 teaspoon minced garlic\nKosher salt and freshly ground pepper to taste\nInstructions:\nCrack the eggs into a small bowl, and use a fork to beat them with the salt and pepper. \nHeat an 8-inch omelet pan or shallow skillet (preferably nonstick) over medium-high heat. Add the butter, let it melt and swirl the pan so it coats the bottom evenly. Pour the eggs into the pan and quickly shake and swirl so the eggs completely cover the bottom. Let the eggs firm up on the bottom, about 30 seconds, then use a rubber spatula to lift the edges of the omelet up so any uncooked egg on the top runs underneath. \nSprinkle half of the eggs with the sauteed mushrooms and cheese and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny). Flip the uncooked side of the eggs over the filling, and slide it onto a plate. Garnish with fresh herbs, if desired.\nHeat a very large skillet over medium high heat. Add the oil, then the mushrooms and garlic, season with salt and pepper and saute until the liquid has evaporated and the mushrooms have turned nicely browned, about 10 minutes. Taste, adjust seasonings and serve hot.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Decadent Dirt Cake: Signature Groom's Cake or Special Occasion Cake\n1 cup (2 sticks) butter\n2 cups granulated sugar\n1 1/3 cups good quality dark chocolate (recommended: Guittard)\n2 tablespoons extremely strong coffee\n1 1/2 cups self-rising flour\n1 cup all-purpose flour\n1/4 cup cocoa\n2 cups very hot water\n3 large eggs, beaten\n1 1/2 teaspoons vanilla (recommended: Nielsen-Massey)\n1/4 cup coffee-flavored liqueur (recommended: Kahlua)\nWhipped Chocolate Buttercream, recipe follows, optional\n1 cup good quality dark chocolate (recommended: Guittard)\n1/2 cup (1 stick) room temperature salted butter\n2 tablespoons heavy cream\n1 teaspoon vanilla (recommended: Nielsen Massey)\n1 tablespoon coffee-flavored liqueur (recommended: Kahlua)\n1 pound sifted confectioners' sugar\nInstructions:\nGrease and lightly flour a large Bundt pan or alternatively use a vegetable release spray. \nPlace the rack at the center of the oven and preheat to 300 degrees F. \nMelt, do not boil, butter, sugar, chocolate, and coffee in a medium-sized saucepan with the hot water, until the sugar is dissolved. Cool completely and pour into a large mixing bowl. \nSet the mixer on slow to medium speed. \nSift together the combined flours and cocoa. In a separate bowl, combine the beaten eggs, vanilla, and coffee-flavored liqueur. \nAdd the flour mixture alternately with egg mixture to the basic chocolate mixture. This is a thin mixture do not over beat. Pour the mixture into the prepared pan and place into the preset oven. \nBake for 1 1/4 to 1 1/2 hours at 300 degrees F. \nCheck with a skewer to be sure the cake is cooked through. \nCool the cake for 20 minutes before removing it from the pan.\nBarely melt the chocolate in a double boiler over gentle heat. Remove from the heat source and pour into a large mixing bowl then cool for five minutes. Add the butter, cream, vanilla, coffee-flavored liqueur, and mix on medium speed until the mixture thickens. Finally add the confectioners' sugar in small batches until the mixture holds a medium peak. If the kitchen temperature is warm, and the icing is not of spreading consistency place the bowl in the refrigerator for a few minutes, then recommence mixing. Slather the icing over the cake with an offset palette knife. \n", + "wine_type": "[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" + }, + { + "recipe": "\\16 Bean\\ Pasta E Fagioli\n1 (1-pound) bag Goya 16 Bean Soup Mix\n2 tablespoons good olive oil, plus extra for serving\n6 ounces pancetta, 1/4-inch-diced\n1 large onion, chopped\n1 tablespoon minced garlic (3 cloves)\n1/2 teaspoon crushed red pepper flakes\n1 (28-ounce) can crushed tomatoes, preferably San Marzano\n1 cup dry red wine\n4 to 6 cups good chicken stock, preferably homemade\nKosher salt and freshly ground black pepper\n1 cup miniature pasta, such as ditalini or tubettini\n1/2 cup freshly grated Italian Parmesan cheese, plus extra for serving\n1 tablespoon good red wine vinegar\nJulienned fresh basil leaves, for serving\nInstructions:\nThe day before you plan to make the soup, place the bean mix in a large bowl, add cold water to cover by 2 inches and refrigerate overnight. The next day, drain the beans, rinse under cold running water and drain again. Place the beans in a large pot with 8 cups of cold water. Bring to a boil, lower the heat and simmer for 1 hour. Stir occasionally and skim off any foam that rises to the top. The beans should be very tender and the skin will peel away when you blow on a bean.\nMeanwhile, heat the oil in a medium (10-inch) stockpot or Dutch oven over medium heat. Add the pancetta and onion and saute over medium to medium-high heat for 12 to 18 minutes, until browned. Add the garlic and red pepper flakes and saute for one minute. Add the tomatoes, wine, 4 cups of the chicken stock, 1 tablespoon salt and 1 teaspoon black pepper and turn off the heat.\nDrain the beans and add two-thirds of them to the soup. Pass the remaining beans through a food mill, discarding the skins. Stir the bean puree and the pasta into the soup, bring to a boil, lower the heat and simmer for 20 to 30 minutes, stirring occasionally, until the pasta is tender. Add up to 2 more cups chicken stock if the soup is too thick. Stir in the Parmesan and the vinegar. Ladle the soup into large shallow bowls and add a swirl of olive oil, a sprinkle of Parmesan and some basil. Serve hot with extra Parmesan on the side.\n", + "wine_type": "[Chianti, Barbera, Dolcetto, Tempranillo]" + }, + { + "recipe": "Potato Salad with Red Wine Vinegar\n2 pounds small red potatoes scrubbed and quartered\n1 pound bacon, chopped\n2 tablespoons red wine vinegar\n3/4 cup mayonnaise\n3 tablespoons whole-grain mustard\n6 scallions, chopped in 1/4-inch segments\n1 red onion, diced\n2 tablespoons sugar\nSalt and pepper\n2 hard boiled eggs, chopped\nInstructions:\nPlace potatoes in cold water in a medium saucepan. Bring to a boil and turn down the heat to medium, letting them cook until fork tender, about 15 minutes. In a skillet, saute bacon on low heat until crispy. Place bacon on a paper towel and discard the grease. Drain the potatoes, but DO NOT rinse them under cold water. Rather let them cool for about 6 to 8 minutes on a sheet pan. In a small bowl combine vinegar, mayonnaise, mustard, scallions, onion, sugar, and salt and pepper. Transfer potatoes to a mixing bowl and sprinkle bacon and hard boiled eggs over them. Then fold mayonnaise mixture into the potatoes and serve at room temperature.\n", + "wine_type": "[Cabernet Sauvignon, Merlot, Pinot Grigio, Rioja]" + }, + { + "recipe": "Affogato\n1/2 ounce bitter Italian liqueur, such as Ramazotti Amaro\n1 scoop of Vanilla Bean Gelato, recipe follows\n1 shot freshly brewed espresso\n3 cups milk\n1 cup heavy cream\n1 cup sugar\n3 vanilla beans, split lengthwise seeds scraped, or 3 tablespoons vanilla extract\n3 large egg yolks\nInstructions:\nTo assemble: Pour the liqueur in a tall coffee cup, preferably crystal - as to see inside the dessert. Scoop one large scoop of vanilla gelato (or ice cream) in the bottom of the glass. Finish with a shot of freshly brewed espresso.\nCombine the milk, cream and sugar in a medium-sized nonreactive saucepan. Add the vanilla beans and seeds to mixture, or add the vanilla bean extract. Bring the mixture to a boil over medium heat, stirring from time to time, until the sugar is dissolved, about 10 minutes. \nMeanwhile, beat the egg yolks in a small bowl. Slowly whisk 1/2 cup of the hot milk-cream mixture into the yolks, then return the warmed yolks to the milk-cream mixture, stirring continuously. Reduce the heat to medium-low and cook, stirring constantly for about 20 minutes until the mixture is thick enough to coat the back of a wooden spoon or measures 190 degrees F on an instant-read thermometer. Remove the pan from the heat and pour the mixture through a fine strainer into a metal bowl. Put the bowl on another bowl partially filled with ice and stir to chill completely. Transfer the liquid to the canister of an ice cream maker and freeze according to the manufacturer's instructions for gelato. When frozen, transfer the gelato to an airtight container and store in the freeze. \n", + "wine_type": "[Barolo, Barbaresco, Dolcetto, Chianti]" + }, + { + "recipe": "Orange Yogurt\n1 quart plain low-fat yogurt\n1/4 cup raisins\n1/4 cup chopped walnuts\n1 1/2 teaspoons pure vanilla extract\n1/4 cup good honey\n1 orange, zest grated\n1/2 to 1 cup freshly squeezed orange juice\nOrange, orange zest, raisins and walnuts, for garnish (optional)\nInstructions:\nLine a sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight.\nPlace the thickened yogurt into a medium bowl and stir in the raisins, walnuts, vanilla, honey, and orange zest. Thin with orange juice until it is a desirable consistency. Garnish with sections of orange, orange zest, raisins, or walnuts and serve.\n", + "wine_type": "[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" + }, + { + "recipe": "Lamb Salad with Peach, Plum and Fennel\n1 medium fennel bulb, quartered, core trimmed\n2 cloves garlic\n1 teaspoon kosher salt\n2 tablespoons extra-virgin olive oil\n2 teaspoons minced fresh marjoram\n1 pound butterflied leg lamb, fat trimmed\nFreshly ground black pepper to taste\n2 ripe plums, (recommended: Santa Rosa)\n1 large ripe peach\n8 cups mesclun salad greens\nSherry Dressing, recipe follows\n2 tablespoons aged sherry wine vinegar\n2 teaspoons whole-grain mustard\n1 teaspoon kosher salt\nFreshly ground black pepper\n1¿4 cup extra-virgin olive oil\nInstructions:\nPosition a rack 6 inches from the broiler and preheat. Thinly slice the fennel lengthwise, using a mandoline if you have one. Soak the cut fennel in a bowl of very cold water. Smash the garlic cloves, sprinkle with the 1 teaspoon salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the garlic, olive oil, and marjoram together and rub all over the lamb. Season with pepper, to taste. Place the lamb, trimmed-side down on a broiler pan. Broil the meat until nicely browned, about 5 minutes. Turn and cook until an instant-read thermometer inserted into the sides of the meat registers 120 degrees F, another 2 to 3 minutes. Set meat aside to rest while preparing the salad.\nPit and cut the plums and peach into chunks with their skins. Toss fruit in a salad bowl with the mesclun salad greens. Drain and pat the fennel dry, add to the salad.\nThinly slice the lamb against the grain into bite-size pieces, and add that to the salad as well. Season salad with the salt and pepper, toss with the dressing, and divide evenly among 4 plates. Serve.\nWhisk the vinegar, mustard, salt, and pepper, to taste, in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Vermentino, Gavi]\n\n" + }, + { + "recipe": "Mexican Chocolate and Date Fritters\n3/4 cup all purpose flour\n2 teaspoons baking powder\n1 teaspoon mandarin or orange zest\n1/4 teaspoon salt\n1/4 cup minced pitted dates\n1 (3.1-ounce) disc Mexican or bittersweet chocolate, such as Ibarra, chopped into 1/4-inch pieces*\n1 cup whole- milk ricotta cheese\n2 large eggs, lightly beaten\n2 tablespoons granulated sugar\n1 1/2 teaspoons pure vanilla extract\nVegetable oil for frying\nPowdered sugar for dusting\nMexican Hot Chocolate (recipe follows)\nInstructions:\nWhisk together the flour, baking powder, mandarin peel, salt, dates and chocolate in a bowl. Whisk together ricotta, eggs, granulated sugar, and vanilla in another bowl. Mix in the flour mixture to form a chunky batter.\nIn a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in about 4 minutes.)\nWorking in batches, gently drop a tablespoon of the batter in the oil and fry, turning occasionally, until deep golden in color, about 3 minutes per batch. Transfer with a slotted spoon onto paper towels to drain.\nDust generously with powdered sugar and serve with Mexican Hot Chocolate.\n", + "wine_type": "[Malbec, Tempranillo, Barbera, Chianti]" + }, + { + "recipe": "Tropical Fruit Tart\n1 3/4 cups all purpose flour\n1/4 cup powdered sugar\n1 teaspoon ground ginger\n1/4 teaspoon salt\n10 tablespoons chilled unsalted butter, cut into pieces\n4 large egg yolks\n3 tablespoons water\n1 cup whole milk\n1 1inchlong piece fresh ginger, peeled, thinly sliced\n1/2 vanilla bean, split lengthwise\n1/2 cup sugar\n2 tablespoons cornstarch\n2/3 cup apricot preserves\n2 tablespoons Cognac\n3 kiwis, peeled, thinly sliced\n1 ripe mango, pitted, peeled, thinly sliced\n1/4 fresh pineapple, peeled, cored thinly sliced\nInstructions:\nMix flour, powdered sugar, ground ginger and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Whisk 1 yolk and water in small bowl to blend. Add to processor by tablespoonful and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour.\nPour milk into heavy medium saucepan. Add ginger. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover and let steep 30 minutes. Strain and return to same saucepan. Bring to simmer. Whisk 3 yolks, sugar and cornstarch in medium bowl until well blended. Gradually whisk in hot milk. Return mixture to same saucepan. Whisk over medium heat until mixture thickens and comes to boil. Boil 1 minute. Pour pastry cream into clean bowl. Press plastic onto surface and refrigerate until well chilled, about 4 hours.\nPreheat oven to 375 degrees F. Roll out dough on lightly floured surface to 14 inch round. Transfer to 11inch round tart pan with removable bottom. Line crust with foil, parchment or coffee filters; fill with dried beans or pie weights. Bake until sides of crust are set, about 15 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if bubbles form. Transfer pan to rack and cool completely.\nCombine preserves and Cognac in heavy small saucepan. Stir over low heat until preserves melt. Transfer to processor; puree until smooth. Brush half of syrup over bottom of crust. Spread pastry cream evenly over. Arrange fruit over pastry cream. Rewarm preserve mixture. Brush over fruit.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" + }, + { + "recipe": "Air Fryer Shrimp Scampi\nKosher salt\n1 lemon \n1 pound shrimp (16/20 count), peeled, deveined, tails on \n5 sprigs fresh thyme \n3 cloves garlic, thinly sliced \n1 dried bay leaf \nFreshly cracked black pepper \n1 stick (8 tablespoons) unsalted butter, cut into tablespoon pieces \n12 ounces campanelle pasta \n1/2 cup finely chopped fresh flat-leaf parsley \n2 tablespoons extra-virgin olive oil \nInstructions:\nPreheat a 6-quart air fryer to 375 degrees F. Bring a large pot of salted water to a boil.\nZest the lemon in strips using a peeler, making sure to avoid the white pith. Cut the lemon in half, then cut one half into wedges for serving. Reserve the other half for squeezing. \nPut the lemon zest, shrimp, thyme, garlic, bay leaf, 1/2 teaspoon salt and 1/4 teaspoon pepper in a cake pan and toss to combine. Spread the mixture out in the pan and dot the butter on top. Cover the pan tightly with aluminum foil. \nPut the cake pan in the air fryer and cook until the butter is bubbling and the shrimp are opaque, 10 to 12 minutes. While the shrimp cook, boil the pasta according to the package instructions. \nDiscard the lemon zest, bay leaf and thyme from the shrimp mixture. Drain the pasta and return it to the pot. Pour the shrimp mixture over the pasta. Add the parsley and olive oil, squeeze in the juice from the reserved lemon half and toss to combine. Serve with lemon wedges. \n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" + }, + { + "recipe": "Passion Chiffon Pie\n4 eggs, separated\n1 cup sugar\n1/2 teaspoon salt\n1 cup passion fruit juice\n1 teaspoon unflavored gelatin\n1/4 cup cold water\n1 teaspoon lemon rind, grated\n1 baked pie shell\n1/2 cup whipped cream\nInstructions:\nBeat egg yolks until thick. Add 1/2 cup sugar, salt, and passion fruit juice. Cook over low heat until thick, stirring constantly. Add gelatin which has been dissolved in cold water. Add lemon rind and cool until slightly congealed. Beat egg whites with remaining 1/2 cup of sugar. Fold slightly beaten egg whites into cooled yolk mixture. Pour into cool pie shell. Chill until nice and stiff. Serve with whipped cream and enjoy.\n", + "wine_type": "[Sauvignon Blanc, Riesling, Moscato, Pinot Grigio]" + }, + { + "recipe": "Charcoal Grilled Corn with Sour Cream and Chile\n6 ears fresh sweet corn, in their husks\n3 tablespoons unsalted butter, melted\n1 tablespoon best quality mild chile powder\n1/2 cup sour cream, whisked with 1 tablespoon milk to thin\n1/3 cup grated anejo or romano cheese\nInstructions:\nPull all of the husks back from the corn without removing it. Pull off and remove all the silk, using a soft brush to get the last stubborn strands. Return the husks to their original position and twist the tops.\nIn a large deep bowl, cover the corn with cold water and weight down with a plate to keep them all submerged. Let the corn soak for 1 hour. Meanwhile, light a charcoal fire and let it burn until the coals are medium hot. Set the grill rack 4 inches from the hot coals. Lay the corn on the grill rack and roast for 15 to 20 minutes, turning frequently with tongs. Pull back some husks to test the kernels for doneness if desired. Remove from the grill, let cool for a few minutes and pull the husks back to the base again so that you can use them as a handle for picking up the corn. Set aside until ready to serve the rest of the meal. Brush the corn with the butter and return it to the grill rack for about 10 minutes, turning frequently, until nicely browned. Sprinkle the corn with the chile powder and pass the sour cream and cheese at the table for guests to help themselves.\n", + "wine_type": "[Zinfandel, Malbec, Tempranillo, Garnacha]" + }, + { + "recipe": "Branzino al Cartoccio\n2 whole fresh branzino (2 1/2 pounds each), scaled, cleaned and gutted, and washed\nKosher salt and freshly ground black pepper\n2 small handfuls baby arugula\n2 lemons, sliced\n1 small bulb fennel, sliced\nOlive oil, for drizzling\n1/4 cup dry white wine\nInstructions:\nHeat a grill to medium high. \nSprinkle the fish with salt and pepper and place each on a double rectangle of foil. Top with the arugula, half the lemon slices and the fennel. Sprinkle the outside of the fish with salt and pepper, drizzle lightly with olive oil and splash each with some wine. Enclose each fish in the foil, sealing to make a packet. Wrap each fish one more time with foil. \nPlace the foil packets on the grill and cook for 25 to 30 minutes. \nRemove the skin and fillet the fish from the bones. Serve on a platter with the remaining lemon slices. Garnish with the arugula and fennel. Squeeze a little lemon juice on top of the fish, just enough to taste.\n", + "wine_type": "[Vermentino, Sauvignon Blanc, Grüner Veltliner, Albariño]" + }, + { + "recipe": "Green Olive Tapenade\n2 cups pitted green olives (about 10 oz.)\n1 tablespoon capers\n1 clove garlic, minced\n1/4 cup canned garbanzo beans, drained and rinsed\n1/4 cup slivered almonds, toasted\n1 tablespoon lemon juice\n1 tablespoon chopped fresh parsley\n1/3 cup olive oil\n36 Keebler® Town House® Original crackers\n36 small fresh parsley leaves (optional)\nInstructions:\n1. In food processor bowl combine olives, capers and garlic. Cover and process until chopped. Add beans, almonds, lemon juice and parsley. Process until combined. With food processor running, slowly add oil through feed tube, processing until combined. Transfer to small bowl. Cover and refrigerate until serving.\n2.Top each Keebler® Townhouse® Original cracker with about 1 tablespoon of olive mixture. Garnish with parsley leaves, if desired.\nYield: 2 1/4 cups; 18 servings (1 serving = 2 crackers plus 2 tablespoons tapenade)\nFor more great recipes, visit www.Kelloggs.com.\n®, ™, © 2010 Kellogg NA Co.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" + }, + { + "recipe": "Sliders with Chipotle Mayonnaise\n1 cup mayonnaise\n2 chipotles in adobo sauce\n1 tablespoon adobo sauce\n1/2 lime, juice\nSalt and freshly ground black pepper\n1 to 1 1/2 pounds ground chuck, 80/20\nSalt and freshly ground black pepper\nCheese slices, your choice\nMini burger buns\nChipotle Mayonnaise, recipe above\nPickles\nRed onion slices\nInstructions:\nFor the chipotle mayonnaise:\nAdd all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.\nFor the sliders:\nPreheat grill over medium-high heat.\nForm the meat into 2 to 3-ounce portions, packed tightly. Season with salt and pepper.\nPlace the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt.\nPlace the slider on mini burger buns and top with chipotle mayonnaise and any other desired toppings.\n", + "wine_type": "[Malbec, Tempranillo, Garnacha, Zinfandel]" + }, + { + "recipe": "Poached Salmon on Watercress with Citrus Vinaigrette\n1 cup dry white wine\n1 1/2 cups water\n2 lemon slices\n1 small onion, peeled and quartered\n5 sprigs parsley\n1 bay leaf\n6 peppercorns\n1 (3 pound) salmon fillet, skin on, scaled and pin bones removed\nSalt and freshly ground pepper\n6 tablespoons olive oil\n2 tablespoons lemon juice\n2 tablespoons orange juice\n2 tablespoons lime juice\n1 tablespoon finely chopped dill\nSalt and freshly ground black pepper\n6 cups watercress\nFresh dill\nInstructions:\nTo make the salmon: Combine all ingredients except the salmon in a medium skillet or saucepan. Bring to a boil then reduce to a simmer. Season the salmon with salt and pepper on both sides, add to simmering liquid, and cover. Cook for 5 to 8 minutes or until just done.\nTo make the vinaigrette: Whisk together the olive oil and citrus juices, add the dill, and season with salt and pepper, to taste.\nToss the watercress with 3 tablespoons of the vinaigrette and season with salt and pepper, to taste. Arrange the watercress on a large platter and place the salmon in the center. Drizzle with additional vinaigrette and garnish with dill.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Spoonbread\n2 cups milk\n1/2 cup cream\n1 tablespoon butter\n1 cup cornmeal\n1 cup fresh corn kernels, roasted and cut from ears\n1 bunch chives, snipped\n3 eggs, separated\nInstructions:\nIn a medium saucepan, heat milk, cream and butter until just boiling. Whisk in cornmeal in a slow steady stream, stirring until mixture is smooth. Remove from heat and stir in corn kernels and chives. Beat egg yolks and stir into the mixture. Beat egg whites until stiff and fold into the batter to lighten it. Pour mixture into a greased 8 by 8-inch casserole pan, spread evenly with a spatula. Bake 30 minutes in a preheated 350-degree F oven until risen like a souffle. \nSpoonbread will be puffed and golden brown; a knife inserted into the center should come out clean.\n", + "wine_type": "[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" + }, + { + "recipe": "Lemon\\u2013Olive Oil Sugar Cookies\n2 1/4 cups all-purpose flour\n1/2 teaspoon baking powder\n1/2 teaspoon salt\n1 1/2 cups granulated sugar\n2 tablespoons finely grated lemon zest (from 3 lemons)\n1/2 cup extra-virgin olive oil\n1 stick unsalted butter, at room temperature\n2 teaspoons pure vanilla extract\n1 large egg\nYellow or white sanding sugar, for coating\nInstructions:\nLine 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. In a large bowl, beat the granulated sugar and lemon zest with a mixer on medium-high speed until well combined, about 1 minute. Add the olive oil and butter and beat until light and fluffy, 3 to 4 minutes. Beat in the vanilla and egg until combined. Reduce the mixer speed to low and beat in about half of the flour mixture until just incorporated. Add the remaining flour mixture, increase the speed to medium and beat until combined. Refrigerate the dough until slightly firm but scoopable, 30 minutes to 1 hour.\nPosition racks in the upper and lower thirds of the oven and preheat to 350˚ F. One at a time, scoop 1 1/2 tablespoonfuls of dough (a medium ice cream scoop works well for this) and roll into balls, then generously coat in sanding sugar. Arrange about 2 inches apart on the baking sheets.\nBake, switching the pans halfway through, until the cookies are set and the edges are a pale golden brown, 11 to 13 minutes. (Be careful not to overbake.) Let cool 10 minutes on the baking sheets, then remove to a rack to cool completely.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Chiles Salteados Estilo Los Arcos\n1/4 cup olive oil\n24 pearl onions, peeled and stem end trimmed but left intact, and halved lengthwise\n12 small, whole pepperoncini, or other small, mild chiles (see Note)\n1 teaspoons salt\n1 tablespoon freshly ground black pepper\nSherry vinegar, for drizzling\nInstructions:\nIn a large cast iron skillet heat 2 tablespoons of the oil over medium heat. Add the onions and the chiles and saute, turning with tongs to make sure they brown evenly, for 6 to 8 minutes, or until golden. Add the salt and pepper, toss to mix, and remove from the heat. Drizzle with the remaining olive oil and serve, drizzled with a little sherry vinegar.\n", + "wine_type": "[Rioja, Tempranillo, Garnacha, Albariño]" + }, + { + "recipe": "Mascarpone and Dark Chocolate Cream in White Chocolate Cups\n8 ounces good-quality white chocolate, chopped\n4 ounces bittersweet or semisweet chocolate, chopped\n1 cup whipping cream\n3 tablespoons sugar\n8 ounces mascarpone cheese\n1 teaspoon grated orange peel\n1/4 teaspoon vanilla extract\nWhite chocolate curls, for garnish\nInstructions:\nLine 8 muffin cups with paper liners. Melt the white chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using a pastry brush, coat the chocolate evenly over the bottom and up the sides of the liners. Freeze until the chocolate is firm, about 30 minutes. Remelt the white chocolate in the bowl. Spoon 1 tablespoon into each cup and brush over the bottom and up the sides, forming a second coat. Freeze until completely set, about 1 hour.\nMelt the bittersweet chocolate in top of a clean double boiler over simmering water, stirring until smooth. At this point, set aside to cool completely.\nUsing an electric mixer, beat the cream and sugar in a large bowl until soft peaks form. Set the whipped cream aside.\nUsing an electric mixer, beat the mascarpone cheese, melted bittersweet chocolate, orange peel, and vanilla in a large bowl just until smooth and glossy, about 30 seconds (do not overmix). Fold the whipped cream into the chocolate mixture in 2 batches. Transfer the mousse to a pastry bag fitted with a star tip. Pipe the mousse into the white chocolate cups. Sprinkle the white chocolate curls over the mousse and serve immediately, or cover and refrigerate overnight, and then let stand at room temperature 1 hour before serving.\n", + "wine_type": "[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]\n\n" + }, + { + "recipe": "Homemade Gravy\n1/4 cup chicken drippings\n1 1/2 cups chopped yellow onion (2 onions)\n1/4 cup all-purpose flour\nKosher salt and freshly ground black pepper\n2 cups chicken stock, preferably homemade, heated\n1 tablespoon brandy\n1 tablespoon heavy cream\nInstructions:\nIn a large (10- to 12-inch) saute pan, heat the chicken drippings on medium-low heat. Add the onions and cook for 12 to 15 minutes, until the onions are caramelized.\nWhisk the flour, 1 teaspoon salt and 1/2 teaspoon pepper into the pan and cook for 2 to 3 minutes. Add the hot chicken stock and brandy, and cook uncovered for 4 to 5 minutes, until thickened. Add the cream and serve immediately or refrigerate and reheat before serving.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Couscous with Raisins and Almonds\n1 package instant couscous\n1/4 cup raisins\n1/4 cup toasted slivered almonds\nInstructions:\nPrepare couscous according to package directions. Fluff with a fork and toss in raisins and almonds. Serve warm.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Rosé]" + }, + { + "recipe": "Individual Chocolate Indulgence Cake\n1 cup bittersweet chocolate\n6 tablespoons butter, unsalted\n1/4 cups sugar\n2 eggs\n1/4 cup all-purpose flour\nFresh raspberries\nRaspberry sauce\nChocolate sauce, recipe follows\n1 cup whole milk\n10 1/2 ounces bittersweet chocolate, chopped\n1/2 cup heavy cream\n2 tablespoons unsalted butter\n1/3 cup sugar\nInstructions:\nPreheat the oven to 400 degrees F.\nIn the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted. Add eggs and whisk until well combined; add flour and mix only until combined. Do not overmix or the cake will be rubbery. Lightly grease four 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray. Distribute batter among the four molds. Place molds on a sheet pan and bake for 10 to 12 minutes. Do not overbake.\nFor the Chocolate Sauce: Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil. When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate. Whisk well, stirring into the edge of the saucepan to combine. The ganache should be homogenous and smooth. Set the ganache aside.\nIn a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally. The butter should be completely melted and the sugar completely dissolved. Once the mixture has come to a boil, pour it into the warm ganache. Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk. As the chocolate sauce cooks, it will begin to thicken slightly. When it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl. Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming. Let the chocolate sauce cool to room temperature before storing in the refrigerator. When cold, the sauce will become thick enough to be scooped with a spoon.\nInvert molds onto individual serving plates. If you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately.\nThe sauce can be reheated whenever needed. If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid. On the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid. If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate. It will keep in the refrigerator for up to three weeks. It can also be frozen for up to two months if stored in an airtight container. Thaw in the refrigerator and heat as described above until liquid.\n", + "wine_type": "[Pinot Noir, Chianti, Tempranillo, Zinfandel]\n\n\n" + }, + { + "recipe": "Arugula, Toasted Walnut and Roasted Pear Salad with Red Wine/Shallot Vinaigrette\n2 firm pears, halved and seeded\n1/4 cup honey\n1 tablespoon shallot, minced\n6 tablespoons red wine vinegar\n1/2 cup olive oil\nSalt and pepper to taste\n3-4 bunches arugula, cleaned and dried\n3/4 cup shelled walnuts, toasted\nInstructions:\nPreheat oven to 375 degrees.\nPlace pear halves, cut side up, on a baking sheet and brush them with honey. Place pan in oven. Bake for 15 to 20 minutes or until golden. Slice the pears lengthwise into half-inch slices. In a small bowl, whisk together the vinegar and shallots. Whisk in olive oil until emulsified. Add salt and pepper to taste. Toss the arugula with the vinaigrette. Plate salad individually with pear slices and toasted walnuts sprinkled on top.\n", + "wine_type": "[Chardonnay, Pinot Gris, Riesling, Barbera]" + }, + { + "recipe": "Sunny's Sizzling Summer Burger\nFour 1-inch-thick pre-made burger patties (spring for the good stuff like Pat LaFrieda or go to your butcher)\n1 teaspoon kosher salt \n1/2 teaspoon freshly ground black pepper \n1 teaspoon ground cumin \n1 teaspoon granulated garlic powder\n1 teaspoon granulated onion powder\n1 teaspoon hot Hungarian paprika \n8 ounces cheese sauce (I like Velveeta) \n1 to 2 tablespoons dry sriracha seasoning\nButter lettuce, for serving \n4 toasted burger buns, potato preferred \n1/2 small red onion, sliced paper thin \n1/2 cup fried jalapenos (I like French's), crushed \nInstructions:\nPlace the patties on a tray in one layer. Mix the salt, pepper, cumin, garlic and onion powders and paprika in a small bowl. Sprinkle on both sides of the patties and rest at room temperature for 2 hours.\nHeat a grill to medium-high heat.\nAdd the patties to the grill and cook to desired doneness, flipping once.\nMeanwhile, whisk together the cheese sauce and sriracha seasoning in a small saucepot. Heat over medium-low heat, stirring frequently, until fully combined and hot.\nLay down some lettuce leaves on the bottom buns, then top with the patties, onion slices, fried jalapenos and finally the cheese sauce. Top with the top buns and serve.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" + }, + { + "recipe": "Barbecue St. Louis Pork Ribs\n2 teaspoons paprika\n1 1/2 teaspoons whole black peppercorns\n1 teaspoon coriander seeds\n1 teaspoon cumin seeds\n1 teaspoon garlic powder\n1 teaspoon onion powder\n1/4 teaspoon cayenne pepper\n1/4 teaspoon freshly grated nutmeg\n3 slabs St. Louis style ribs, 2 to 3 pounds each\n4 tablespoons kosher salt\n1/3 cup spicy brown mustard\nInstructions:\nSet a smoker to 225 degrees F.\nCombine the paprika, black peppercorns, coriander seeds, cumin seeds, garlic powder, onion powder, nutmeg and cayenne in a spice grinder. Process until a fine powder is formed, approximately 30 seconds.\nPat the ribs dry and turn bone-side up. Trim excess fat and, if one end of the ribs is especially narrow, trim meat and bone to ensure even cooking. Remove the membrane on the underside of the ribs by inserting a rounded utensil, an upside-down spoon works well, between the membrane and the meat at one end of the slab. Carefully work the spoon under the membrane to loosen but not tear. Once enough has been loosened, use a paper towel to hold onto the membrane as you slowly pull it down the slab to remove.\nSprinkle the ribs on both sides with the salt and brush both sides with the mustard. Sprinkle two-thirds of the spice mixture on the meat side of the ribs and the remaining third on the bone side.\nOnce the smoker has reached 225 degrees F, add the wood chips or chunks and the ribs to the smoker.\nSmoke for 4 to 5 hours then test for doneness. There are four criteria that should be met in order for ribs to be done. First, the internal temperature of the meat should be 185 to 190 degrees F. Second, pick up each slab from the center with tongs and it should droop into a u-shape and crack slightly. Third, while holding with the tongs, and bouncing gently, the surface of the ribs should crack slightly. Lastly, the meat should pull easily off the bone but not fall off. If ribs pass all tests, remove them from the smoker and wrap in heavy-duty foil and rest for 15 minutes. If not, continue smoking for 45 minutes to 1 hour and test again until done.\n", + "wine_type": "[Cabernet Sauvignon, Zinfandel, Syrah, Malbec]" + }, + { + "recipe": "Skillet Cornbread\n1 cup yellow cornmeal\n1/2 cup all-purpose flour\n1 tablespoon baking powder\n1 teaspoon salt\n1 cup buttermilk\n1/2 cup milk\n1 whole egg\n1/2 teaspoon baking soda\n1/4 cup plus 2 tablespoons shortening\nInstructions:\nPreheat the oven to 450 degrees F.\nCombine the cornmeal, flour, baking powder and salt in a bowl. Stir together.\nMeasure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.\nPour the milk mixture into the dry ingredients. Stir with a fork until combined.\nIn a small bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.\nIn a cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. (The batter should sizzle.) Spread to even out the surface. Cook on the stovetop for 1 minute, and then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" + }, + { + "recipe": "Sweet and Sour Pork Sliders\n1 1/2 cups very thinly sliced green cabbage (about 1/4 cabbage)\n1 1/2 cups very thinly sliced red cabbage (about 1/4 cabbage)\n2 tablespoons seasoned rice vinegar\n1 teaspoon sesame oil\n1/4 teaspoon kosher salt\n1/4 teaspoon freshly ground black pepper\n4 thinly sliced green onions (about 1/2 cup)\n1/2 cup fresh orange juice\n1/2 cup soy sauce\n1/4 packed cup golden brown sugar\n2 1/2 tablespoons seasoned rice vinegar\n2 tablespoons sesame oil\n1/2 teaspoon freshly ground black pepper\n2 cloves garlic, minced\nOne 1-inch piece fresh ginger, peeled and minced\nZest of 1 large orange\nOne 1 to 1 1/4-pound pork tenderloin, trimmed\n2 teaspoons arrowroot\n10 to 12 mini Hawaiian-style sweet rolls, halved horizontally\nInstructions:\nFor the slaw: Toss the green cabbage, red cabbage, vinegar, oil, salt pepper and green onions in a medium bowl to blend. Cover and refrigerate while preparing the pork.\nFor the pork: In a medium bowl, whisk together the orange juice, soy sauce, brown sugar, vinegar, sesame oil, pepper, garlic, ginger and orange zest to blend. Add the pork tenderloin and turn to coat. Refrigerate for at least 1 hour, turning occasionally.\nPreheat the oven to 425 degrees F.\nRemove the pork from the marinade. Reserve the marinade. Place the pork on a nonstick heavy baking sheet and roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, 25 to 30 minutes. Remove the pork from the oven and let stand 5 to 10 minutes.\nPour the marinade into a heavy medium saucepan and whisk in the arrowroot. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer until the sauce thickens slightly, 3 to 4 minutes. Remove the sauce from the heat and cool slightly.\nTransfer the pork tenderloin to a work surface and cut crosswise into 1/4- to 1/3-inch-thick slices. Divide the pork among the bottom halves of the rolls. Top the pork with sauce and slaw. Cover with the top halves of the rolls and serve.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Cilantro and Coriander Chicken\n2 tablespoons grapeseed oil\n1 tablespoon minced garlic\n1 tablespoon minced ginger\n1 tablespoon coriander seeds\n1 tablespoon garam masala\nA pinch of salt and pepper \n2 tablespoons tomato paste\n4 chicken legs\n3 cups chicken broth\n1 cup chopped fresh cilantro\n1/2 cup crushed tomatoes\nInstructions:\nPlace a large skillet over medium heat and add the oil. When it is hot, add the garlic and ginger and cook for 1 minute. Add the coriander, garam masala and salt and pepper, and cook for 30 seconds. Stir in the tomato paste, and then add the chicken legs. Sprinkle with salt and let them cook for 5 minutes. Add the chicken broth, cilantro and crushed tomatoes, and let it simmer until the chicken is fully cooked, about 30 minutes. Serve with plenty of sauce.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Greek Meatballs\n1 cup grated onion\n1 garlic clove, minced\n1 cup olive oil\n1 cup day old bread, small diced and soaked in milk\n1 pound ground beef or lamb\n1 egg\n1 tablespoon chopped fresh oregano leaves\n1 tablespoon ground coriander\n1 tablespoon ground cumin\n1/2 teaspoon ground cinnamon\nPinch nutmeg\n1 lemon, zested\nSalt and freshly ground black pepper\nFlour, for dredging\n12 lemon wedges, for garnish\nMint leaves, for garnish\nInstructions:\nIn a medium skillet, sweat onion and garlic in 2 tablespoons of olive oil over medium heat until translucent, about 2 minutes. Let cool and set aside.\nWring the excess milk out of the soaked bread cubes.\nPlace all ingredients, except flour and garnishes, in a large mixing bowl and combine by hand until fully incorporated. Form into little meatballs (about 1-ounce each).\nIn a large skillet, heat remaining oil over medium heat. Dredge, or roll the meatballs in flour, and fry in the skillet until golden brown, about 5 minutes. Remove from the pan and place on paper towels to drain the excess fat.\nPlace on platter and garnish with lemon wedges and torn mint leaves.\n", + "wine_type": "[Rosé, Pinot Grigio, Vermentino, Tempranillo]" + }, + { + "recipe": "Chicken Dumpling Soup\n2 to 3 tablespoons cooking oil\n1 large onion, diced\n2 carrots, diced\n1/2 stalk celery, diced\nMeat from 1 chicken, cooked and shredded\n4 to 6 cups chicken broth\n1 cup fresh cut green beans\n1 cup pearl barley\n1 teaspoon celery salt\n1 tablespoon fresh chopped parsley\n2 bay leaves\nSalt and pepper\n1 cup milk\n1/2 cup butter\n1/2 teaspoon salt\n1/2 teaspoon nutmeg\n1 cup all-purpose flour\n3 eggs\nInstructions:\nIn a small amount of cooking oil sweat the onion, carrots and celery. Add chicken, broth, green beans, barley, celery salt, parsley and bay leaves. Simmer until the barley is tender, about 30 minutes.\nBring the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough.\nSeason the soup, to taste, with salt and pepper. Add spoon sized balls of dumpling dough and simmer until dumplings rise.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]" + }, + { + "recipe": "Stuffed Meatballs\n1 pound ground pork\n1 pound ground veal\n1 pound ground beef\nSalt and freshly ground black pepper\n4 cloves garlic, minced, plus more to taste\n1/4 cup chopped parsley leaves\n2 teaspoons chopped thyme leaves\n4 teaspoons chopped basil leaves\n6 cups fresh bread crumbs\n6 eggs, beaten\n1 cup whole milk\n1/2 pound cooked spaghetti, cooled and chopped into small pieces\n8 cups marinara or other prepared sauce, cooled\n1 cup grapeseed oil\n1/2 cup grated Parmesan\nInstructions:\nIn a large mixing bowl combine the pork, veal and beef and season with salt and pepper, to taste. Mix in the garlic, parsley, thyme, basil and bread crumbs until well combined.\nWhen thoroughly mixed, slowly add the beaten eggs and mix well. Add in the milk and again mix thoroughly. Let rest, covered, in the refrigerator for 1 hour. (See Cook's Note)\nWhile the mixture is resting in the refrigerator, take another bowl and mix the already cooked and cooled spaghetti with a little of the marinara sauce and season with salt and pepper, to taste.\nRemove the meat from the refrigerator and form into 2-ounce portions. Flatten the meatball and add a small amount of the spaghetti-sauce mixture in the center. Wrap the meat around the filling to form an enclosed meatball. Repeat until all the meat has been used.\nPreheat the oven to 350 degrees F.\nReturn the meatballs to the refrigerator for another hour and allow to rest.\nIn a large skillet heat the grapeseed oil over medium heat and begin to fry the meatballs until golden brown on all sides. Transfer into an ovenproof serving dish and cover with the remaining marinara sauce. Bake until cooked through, about 15 minutes.\nRemove from the oven and serve immediately sprinkled with grated Parmesan.\n", + "wine_type": "[Barolo, Barbaresco, Chianti, Tempranillo]" + }, + { + "recipe": "Pasta Salad-Stuffed Peppers\nKosher salt\n1/2 cup orzo or anelletti pasta\n3 slices serrano ham\n2 plum tomatoes, seeded and chopped\n1/4 red onion, finely chopped\n2 tablespoons capers, drained and rinsed\n1 tablespoon chopped fresh parsley\n1 clove garlic, minced\nZest of 1/2 lemon, plus 1 teaspoon fresh lemon juice\n1/4 cup grated manchego cheese\n1/4 teaspoon fennel seeds\n3 tablespoons extra-virgin olive oil\n1/4 cup champagne vinegar\n1/4 teaspoon chopped fresh rosemary\n1/4 teaspoon chopped fresh oregano\nSea salt\nPinch of red pepper flakes\n35 to 40 sweet piquante peppers (such as Peppadews), drained and patted dry\nInstructions:\nBring a medium saucepan of salted water to a boil. Add the pasta and cook as the label directs. Drain and set aside.\nMeanwhile, fry the ham in a skillet over medium heat, turning, until crisp, 2 to 4 minutes. Drain on paper towels, then crumble.\nCombine the pasta, tomatoes, red onion, capers, parsley, garlic, lemon zest, cheese and half of the crumbled ham in a bowl.\nMake the vinaigrette: Toast the fennel seeds in a dry skillet over medium heat, about 2 minutes. Transfer to a cutting board and crush with a skillet. Whisk the olive oil, vinegar, lemon juice, rosemary, oregano, crushed fennel, 1/4 teaspoon sea salt and the red pepper flakes in a bowl. Pour over the pasta mixture and mix until combined.\nCarefully stuff the pasta salad into the peppers using a small spoon. Top with the remaining crumbled ham.\n", + "wine_type": "[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" + }, + { + "recipe": "House Smoked Pork Belly\n1 1/2 cups brown sugar\n1 cup kosher salt \n1/2 cup curing salt \n3 tablespoons fennel seeds\n2 tablespoons garlic powder \n2 tablespoons onion powder \n2 tablespoons smoked paprika \n2 tablespoons ground black pepper \n1 tablespoon ground cumin \n1 teaspoon cinnamon \n6 whole allspice berries \nOne 10-pound pork belly\nVegetable oil, for frying\nInstructions:\nMix the brown sugar, kosher salt, curing salt, fennel seeds, garlic powder, onion powder, smoked paprika, black pepper, cumin, cinnamon and allspice berries in a large mixing bowl. Thoroughly rub the entire pork belly with the spice mixture. Let the pork belly rest in the fridge for 7 days.\nUsing mesquite charcoal, heat your smoker to 200 to 225 degrees F. Place the seasoned pork belly on the grill and smoke until the internal temperature reaches 165 degrees F, 6 to 8 hours.\nOnce the belly reaches 165 degrees F, remove from the smoker and place on a tray or cutting board to rest for 10 to 15 minutes. Slice thinly into strips or into lardons and deep-fry in 350 degrees F vegetable oil for 1 minute. Serve.\n", + "wine_type": "[Rioja, Tempranillo, Barolo, Syrah]" + }, + { + "recipe": "Fresh Pasta con Vodka Sauce\n4 cups semolina durum flour\n6 eggs\n2 teaspoons olive oil\n1/4 cup olive oil\n1 chopped onion\n1 cup vodka\n3 1/2 cups marinara sauce\nOregano, salt and pepper, optional\n1 cup half-and-half\nBasil leaves, for garnish\nInstructions:\nPasta: Put the flour in a large mixing bowl. Beat the eggs and oil together and mix it into the flour. The dough should be firm enough to handle and not sticky. Adjust the consistency with additional flour or a few drops of water, if necessary. Knead the dough for 5 minutes. Roll it into a ball and then cover it with a kitchen towel. Let it rest for 10 to 15 minutes. Cut the ball into quarters. Stretch each quarter with a rolling pin, then cut them into thin or thick slices for linguine or fettuccine.\nSauce: In a large skillet, heat the olive oil over a medium heat. Add onions and saute until transparent. Add 1 cup of vodka and reduce it by half, then add the marinara sauce. Let it simmer and reduce. Season with oregano and salt and pepper, if using.\nCook the pasta in salted boiling water until cooked al dente. Add the cream to the sauce and allow it to heat through for a couple of minutes (while pasta is finishing). Drain the pasta and add it to a serving bowl. Pour in the sauce and toss. Garnish with some basil leaves and serve.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" + }, + { + "recipe": "Farmer's Pasta\nButter, for greasing pan\n2 tablespoons (or more) olive oil\n6 ounces pancetta, chopped\n4 teaspoons minced garlic\n1/3 cup all-purpose flour\n7 cups whole milk\n8 ounces Fontina cheese, grated\n4 ounces mozzarella cheese, grated\n3/4 cup freshly grated Parmesan\n6 ounces provolone cheese, grated\n1 pound rigatoni pasta\n3 tablespoons chopped fresh Italian parsley leaves\n3 tablespoons chopped fresh basil leaves\nSalt and freshly ground black pepper\n2 cups fresh coarse bread crumbs\nExtra-virgin olive oil, for drizzling\nInstructions:\nButter a 13 by 9 by 2-inch baking dish. Preheat the oven to 375 degrees F.\nHeat 1 tablespoon of oil in a heavy large pot over medium-high heat. Add the pancetta and saute until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour off all but 1/4 cup of the pan drippings (if necessary, add more oil to the pan drippings to equal 1/4 cup total). Reduce the heat to medium. Add 3 teaspoons of garlic and saute until fragrant, about 30 seconds. Add the flour and whisk for 2 minutes. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Gradually whisk in all the Fontina, mozzarella, Parmesan, and provolone cheeses.\nMeanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until almost al dente, stirring occasionally, about 7 minutes. (The pasta will continue cooking in the oven.) Drain pasta and add directly into the cheese. Add the parsley, basil, and pancetta and toss to coat. Season the pasta mixture, to taste, with salt and pepper. Transfer the pasta mixture to the prepared dish.\nHeat the remaining 1 tablespoon of oil in a heavy large skillet over medium heat. Add the remaining garlic and saute until fragrant, about 30 seconds. Remove from the heat. Add the bread crumbs and toss to coat. Sprinkle the bread crumb mixture over the pasta mixture. Drizzle the top with extra-virgin olive oil and bake until the sauce bubbles and the bread crumbs are golden brown, about 20 minutes.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" + }, + { + "recipe": "Cucumber Salsa\n2 cucumbers, thinly sliced\n3 scallions, thinly sliced\n1/3 cup rice wine vinegar\n2 teaspoons sesame oil\n2 tablespoons lime juice\n2 tablespoons minced ginger\n1 tablespoons minced jalapeno\n1/4 cup cilantro leaves\n2 tablespoons sugar\nInstructions:\nIn a large bowl, combine all ingredients. Serve immediately.\n", + "wine_type": "[Riesling, Gewürztraminer, Pinot Grigio]" + }, + { + "recipe": "Filipino Chicken Soup with Coconut Rice\nExtra-virgin olive oil, for cooking\n6 bone-in, skin-on chicken thighs \nKosher salt and freshly ground black pepper\n1 head garlic, split in half \nOne 2-inch piece ginger, sliced \n2 tablespoons coriander seeds \n1 tablespoon ground turmeric \n1 teaspoon ground cayenne pepper\n10 cups chicken stock \n3 tablespoons fish sauce \n2 heads bok choy, ends trimmed, separated into leaves \n1 cup jasmine rice \nOne 15-ounce can full-fat coconut milk, not shaken \n1 bunch scallions, sliced \n1 red finger chile, thinly sliced \nFresh Thai basil, for serving \n1 lime, cut into wedges\nInstructions:\nPlace a heavy-bottomed pot over medium-high heat. Add olive oil to coat the bottom of the pot. Sprinkle the chicken on both sides with salt and pepper and add to the pot, skin-side down. Cook until deeply golden brown, 3 to 5 minutes per side, then mix in the garlic, ginger, coriander, turmeric and cayenne. Briefly saute, then add 8 cups chicken stock. Bring to a simmer, then cook until the chicken is cooked through, 20 to 30 minutes. Remove from the heat and strain, reserving the chicken. When the chicken is cool enough to handle, pull the meat and discard the skin and bones. Add back to the broth along with the fish sauce and bok choy. Keep warm.\nPlace a medium saucepan over medium-high heat. Add the jasmine rice and remaining 2 cups chicken stock and season with salt and pepper. Bring to a strong simmer, then reduce the heat to low, cover and cook until the rice is tender, about 15 minutes. Remove from the heat and let stand for 5 minutes.\nMeanwhile, scrape the coconut cream off the top of the coconut milk. (If there is no separation, refrigerate the can of coconut milk for 1 hour; save the remaining coconut milk for another use.) Fold the coconut cream into the rice, then place quenelles (small oblong dollops) of rice in serving bowls.\nGarnish the rice with the sliced scallions, chiles and torn Thai basil. Ladle the chicken around the rice along with the broth. Serve with squeezes of lime.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" + }, + { + "recipe": "Peppermint Crunch Cookies\n1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies\n1 1/2 cups white vanilla baking chips or semisweet chocolate chips\n8 round hard peppermint candies, crushed (1/4 cup)*\nInstructions:\nHeat oven to 350 degrees F. In large bowl, break up cookie dough. Stir or knead in 1/4 cup all-purpose flour until well blended. Shape dough into 36 (1-inch) balls. Bake 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 5 minutes.\nIn small microwavable bowl, microwave vanilla chips and 1 tablespoon vegetable oil uncovered on Medium (50%) 2 to 3 minutes, stirring once halfway through microwaving, until melted. Stir until smooth.\nDip half of each cookie into melted chips mixture, allowing excess to drip off; place on waxed or parchment paper-lined cookie sheets. Sprinkle each with about 1/2 teaspoon crushed candy. Let stand until set.\n", + "wine_type": "[Chardonnay, Riesling, Gewürztraminer, Pinot Grigio]" + }, + { + "recipe": "Caprese Antipasticks\n1 pint cherry or grape tomatoes\nTwo 1-pound tubs bocconcini (small balls of fresh mozzarella), drained\n24 leaves fresh basil\nExtra-virgin olive oil, for drizzling\nSalt and pepper\nInstructions:\nFor caprese sticks, skewer tomatoes and bocconcini bites, placing basil leaves between them. Drizzle these sticks with extra-virgin oil and season with salt and pepper, to your taste.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" + }, + { + "recipe": "Whole Roasted Side of Salmon\n3/4 cup mayonnaise\n2 tablespoons Dijon mustard \n1 1/2 teaspoons honey \n1 1/2 teaspoons apple cider vinegar \n1 1/2 teaspoons finely chopped fresh rosemary, plus 6 sprigs for garnish \n4 to 6 dashes hot sauce \n2 cups panko breadcrumbs\n3 tablespoons extra-virgin olive oil \nKosher salt and freshly ground black pepper\nOne 2 3/4-pound skinless side of salmon \n2 lemons, cut into wedges \nInstructions:\nPreheat the oven to 400 degrees F. Line a baking sheet with parchment.\nIn a small bowl, whisk together the mayonnaise, mustard, honey, vinegar, rosemary and hot sauce. Taste, and add more hot sauce if desired.\nIn a second small bowl, stir together the panko, olive oil and 1/2 teaspoon each salt and pepper.\nLay the salmon on the prepared baking sheet; if necessary, trim the tail end so it lays flat. Sprinkle the salmon liberally with salt and pepper, then spread with the mayonnaise mixture. Cover the mayonnaise with the panko mixture, pressing it in lightly to adhere.\nRoast for 16 to 18 minutes for medium salmon with a golden-brown crust. Let rest for 5 minutes. Use the parchment to transfer the salmon to a large serving platter, then lift part of the salmon with a large offset spatula and remove the parchment. Garnish the platter with rosemary sprigs and lemon wedges.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Tempura Batter\n1 cup of flour\n1 tablespoon cornstarch\n1 1/2 cups of seltzer water\nSalt\nInstructions:\nCombine all ingredients. Use as batter for meats and vegetables.\n", + "wine_type": "[Saké, Japanese Rice Wine, Sparkling Water]" + }, + { + "recipe": "Easy Rice Pudding\n1 container Minute® Ready to Serve White Rice\n1 container single-serving vanilla-flavored pudding cup\n2 Tbsps raisins\nCinnamon, optional\nInstructions:\nHeat rice according to package directions. In small bowl combine rice, pudding and raisins; blend well. Sprinkle with cinnamon, if desired.\nCooks' notes:\nGet creative by using different pudding flavors and add-ins such as:\n- dried cranberries\n- granola or trail mix\n- coconut\n- nuts\n- any type of chocolate chips (milk, dark, semi-sweet or white)\n- crushed cookies\nOr for more nutritious dessert use:\n- Minute® Ready to Serve Brown Rice\n- Sugar-free flavored pudding cup\n- Chopped almonds or walnuts\n", + "wine_type": "[Chardonnay, Moscato, Riesling, Sparkling wine]" + }, + { + "recipe": "Tacos de Puerco Enchipotlado con Salsa de Jitomate Pasado (Spicy Chipotle Pork Tacos with Sun-Dried Tomato Salsa)\n2 (about 1 pound total) pork tenderloins\n1 (7-ounce) can chipotle chiles en adobo\n1 cup fresh orange juice\n1 cup (about 2 ounces) sun-dried tomatoes, halved\n1 small red onion, finely chopped (a generous 1/2 cup)\n1/2 cup chopped, pitted kalamata olives\n1/4 cup chopped fresh cilantro\nAbout 1 tablespoon fresh lime juice\nSalt\n1 tablespoon vegetable oil, rich-tasting pork lard or bacon drippings\n12 fresh, warm corn tortillas (reheat store-bought ones or make them from scratch)\nInstructions:\nButterflying and marinating the pork: Lay 1 tenderloin on your cutting board and cut it in half. Now, with a sharp knife, make a horizontal cut through 1 half (you'll be cutting parallel with the board) from one long side to within 1/4- inch of the other. This will allow you to fold open the meat like a book, utilizing that 1/4-inch uncut side as a hinge. Using a meat pounder or heavy mallet, pound the pork to between 1/4 to 1/8-inch thickness.\nIn a food processor or blender, thoroughly puree the chipotles and all the canning sauce. With a pastry or basting brush, liberally paint the meat on both sides with the pureed chipotles. Cover and refrigerate for at least 1 hour (or up to 24 hours). Repeat with the other tenderloin pieces. (There will be considerably more chipotle puree than you need; cover and refrigerate the leftover for up to 2 weeks and use it to marinate other meat, fish, poultry or vegetables.)\nSoaking the sun-dried tomatoes: In a small saucepan bring the orange juice just to a boil. Add the sun-dried tomatoes, stir well, cover and remove from the heat. Let stand, stirring once or twice, until softened, about 20 minutes.\nSalsa: Scrape the soaked tomatoes and the juice into a food processor or blender, and measure in 1 tablespoon of chipotle puree. Pulse the processor until the tomatoes are rather finely chopped (not pureed). Scrape into a small serving bowl. Rinse the chopped onion under cold water, shake off the excess liquid and add it to the salsa along with the olives, cilantro and the lime juice. Stir everything together, then taste and season with salt, usually about 1/4 teaspoon. Adjust the consistency to that of an easily spoonable salsa with additional juice or water if needed. Set aside at room temperature while you cook the meat.\nSearing the meat: Set a large (12-inch) heavy well-seasoned or non-stick skillet or griddle over medium-high heat. Add the lard, oil or bacon drippings, brushing or spreading it around to evenly coat the surface. (If using a non-stick surface, oil the meat instead of the pan.) When the oil is very hot (it'll just begin to smoke), lay on one of the marinated meat pieces in a single layer. Sear on one side until beginning to brown (2 to 3 minutes), flip it over, and sear the other side about 1 1/2 minutes. Transfer to a baking sheet in a single layer and keep warm in the oven. Sear the remaining meat and add to the baking sheet.\nChop or slice the meat into smallish pieces and scoop into a warm serving bowl. Set on the table along with the salsa and warm tortillas, and your meal is ready.\n", + "wine_type": "[Rioja, Tempranillo, Garnacha, Pinot Noir]" + }, + { + "recipe": "Rainbow Deviled Eggs\n12 large eggs\n1/3 cup mayonnaise \n1 tablespoon dill pickle brine \n2 teaspoons yellow mustard \n1/2 teaspoon sugar \nDash of hot sauce, such as Tabasco \nKosher salt\n1/2 teaspoon paprika\nFinely diced red bell pepper, for garnish \n3 baby carrots, plus shredded carrots, for garnish\nPinch of saffron \n1/4 small avocado\n1 tablespoon chopped fresh parsley and/or cilantro, plus more for garnish \nSqueeze of lime juice \nCoarsely crushed blue potato or tortilla chips, for garnish\n1 very small cooked beet\nInstructions:\nFor yellow/classic deviled eggs: Put the eggs in a large saucepan in one layer with cold water to cover by 1 inch. Bring to a simmer and reduce heat to low. Cook at a bare simmer for 10 minutes, then immediately run under cold water to stop the cooking. When cool, peel the eggs and halve them lengthwise.\nPut the egg yolks in a bowl with the mayonnaise, pickle brine, mustard, sugar, hot sauce and 1/4 teaspoon salt. Mash with a fork until smooth. You should have a heaping cup of egg mixture; divide it into 6 portions.\nFor yellow eggs: Stuff 4 egg whites with 1 portion of the yolk mixture and set aside.\nFor red eggs: Mash 1 portion of the yolk mixture with the paprika and stuff into 4 egg whites. Coat the filling with the chopped red pepper.\nFor orange eggs: Cook the baby carrots and saffron in a small saucepan with water to cover until tender. Drain, reserving the water, cool the carrots and chop. Fish the saffron threads from the water and add them along with the carrots to 1 portion of the yolk mixture. Mash well and stuff into 4 egg whites. Coat the filling with the shredded carrots.\nFor green eggs: Mash 1 portion of the yolk mixture with the avocado, parsley and lime juice and stuff into 4 egg whites. Coat the filling with more parsley.\nFor blue eggs: Stuff 4 egg whites with 1 portion of the yolk mixture. Coat the filling with the crushed chips.\nFor purple eggs: Finely chop about 1 tablespoon of the cooked beet and mash with the remaining portion of the egg yolk mixture. Stuff the filling into the 4 remaining egg whites. Slice the remaining beet and use to top the eggs.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rosé]" + }, + { + "recipe": "Crispy Whole Fish with Fire Roasted Chipotle Pepper Sauce with Black Rice\n3 large yellow peppers, roasted, peeled, seeded and coarsely chopped\n1 tablespoon chipotle pepper puree\n1/4 cup rice wine vinegar\n1 tablespoon honey\n1/2 cup olive oil\nSalt and freshly ground pepper\n2 cups canola oil\n2 cups peanut oil\n4 striped bass about 1 to 1 1/2 pounds each, cleaned and scaled\nSalt and freshly ground pepper\n2 cups rice flour\n1/2 pound dried black beans, picked over\n3 cups water\n2 tablespoons olive oil\n1 medium onion, finely chopped\n2 cloves garlic, finely chopped\n1 1/2 cups long grain rice\nSalt and freshly ground pepper\n1/4 cup finely chopped cilantro\nInstructions:\nFire Roasted Chipotle Pepper Sauce: Place the peppers, chipotle, vinegar and honey in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified and season with salt and pepper, to taste.;\nDeep Fried Fish: Combine the oils in a deep fryer and heat to 365 degrees F.\nSeason the fish with salt and pepper on both sides. Place the flour on a plate and season with salt and pepper. Dredge the fish on both sides with the flour. Fry 2 fish at a time until golden brown, about 6 to 8 minutes. Drain on a plate lined with paper towels.\nBlack Rice: Place beans in cold water and bring to a simmer. Cook until soft, about 1 hour. Drain the beans, over a bowl. Place the cooking liquid in a medium saucepan and bring to a boil. Heat oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the rice and toss to coat with the oil. Add the hot cooking liquid to the rice and bring to a boil. Reduce heat to low, cover the pan and cook for 10 to 12 minutes. Turn off heat and let rice sit for 10 minutes. Season with salt and pepper. Fluff with a fork. Fold in the beans and cilantro.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]\n\n" + }, + { + "recipe": "Vanilla Dream\n1.5 oz. Smirnoff Vanilla Flavored Vodka\n3 oz. orange juice\n1 splash(es) cranberry juice\nInstructions:\nFill glass with ice. Add Smirnoff Vanilla Flavored Vodka, orange juice, and cranberry juice. Garnish with orange wheel.;\n", + "wine_type": "[Vodka, Orange Wine, Cranberry Wine]" + }, + { + "recipe": "The Best Yorkshire Pudding\n1 cup all-purpose flour\n1 cup milk \n3 large eggs \nKosher salt \n1/4 cup rendered beef fat (see Cook's Note) \nInstructions:\nPreheat the oven to 400 degrees F.\nWhisk the flour, milk, eggs and 2 teaspoons salt in a medium bowl until smooth\\u2014be sure not to over mix. Let sit for 30 minutes. \nMeanwhile, spoon 1 teaspoon beef fat into each hole of a 12-cup muffin tin. Place the tin in the oven and cook until the fat melts and the pan is very hot, 5 to 6 minutes. Working quickly, pour the batter evenly into the muffin tins, filling each tin about halfway. Bake until the puddings are golden brown and very puffed, about 20 minutes. Serve immediately. \n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Pepped Up Popcorn\n1 (3.5-ounce) package natural microwave popcorn (not the buttered kind)\n1 tablespoon extra-virgin olive oil\n2 tablespoons freshly grated Parmesan\nKosher salt\n2 tablespoons dark brown sugar\n1 tablespoon unsalted butter\n1/2 teaspoon chili powder\n1 (3.5-ounce) package natural microwave popcorn (not the buttered kind), popped\n1 (3.5-ounce) package natural microwave popcorn (not the buttered kind)\n1 cup mini or regular chocolate chips\n2 cups mini marshmallows\n1 cup salted peanuts, optional\nInstructions:\nPop the popcorn according to package instructions. While hot, carefully open package and dump into a large bowl. Drizzle oil over the popcorn, and toss the popcorn with your hands to coat. Add the cheese and toss again. Season, to taste, with salt. Cool. Transfer to a sealed container and tuck in a lunch box.\nPut the sugar, butter, and chili powder in a microwave-safe bowl; microwave on medium (50 percent power) until butter melts, about 1 minute. Stir to dissolve sugar. Drizzle over freshly popped popcorn; and toss to evenly coat. Cool. Transfer to a sealed container and tuck in a lunch box.\nPop the popcorn according to package instructions. While it's still hot, carefully open and dump into a large bowl. Add the chips and marshmallows.\nReturn popcorn to the microwave. Cook on high until the chips and marshmallows get gooey, about 1 minute. Add the peanuts, if desired, and toss with a spoon until all the popcorn is coated. Cool until chocolate hardens, about 20 minutes. Transfer to a sealed container and tuck in a lunch box.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Roasted Quail with Brioche and Chorizo Stuffing\n3 1/2 cups cubed brioche, cut into 1-inch cubes\n3 to 4 tablespoons extra-virgin olive oil\n1/4 pound Spanish-style chorizo sausage, finely diced\n3 ribs celery, thinly sliced\n2 cloves garlic, finely chopped\n1 medium onion, chopped\n6 to 8 fresh sage leaves, finely chopped\n3 dried apricots, chopped\n1 large egg, lightly beaten\n1 1/2 teaspoons kosher salt, plus more as needed\nFreshly ground black pepper\nAbout 1 cup homemade brown chicken stock, or low-sodium canned chicken broth (see note)\n8 whole quail\n1 shallot, sliced\n1/4 cup red wine\n1 cup demi-glace or reduced brown chicken stock\n6 dried apricots, coarsely chopped\n2 tablespoons dried currants\n2 tablespoons cold unsalted butter\nWilted Greens, optional, recipe follows\n2 tablespoons extra-virgin olive oil\n3 shallots, sliced (about 1/2 cup)\n1 pound Swiss chard, stems diced, leaves coarsely chopped\nKosher salt and freshly ground black pepper\nInstructions:\nPreheat the oven to 400 degrees F.\nFor the Quail and Stuffing: Spread the brioche cubes on a baking sheet and bake until dry but not browned, 8 to 10 minutes. Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat. Add the chorizo and cook until crispy, about 3 minutes. Add the celery, garlic, onion, sage and apricots and cook, stirring occasionally, until tender, about 8 minutes. Transfer to a large bowl and cool slightly.\nAdd the brioche cubes to the vegetables and toss. Add the egg, salt, pepper, and enough of the chicken broth to moisten the bread, and toss.\nSeason the quail inside and out with salt and pepper. Stuff each quail loosely with the brioche mixture and tie the legs together with kitchen twine. Put the remaining stuffing into a lightly buttered casserole dish. (The recipe may be prepared up to this point 1 day ahead, covered, and refrigerated.)\nBake the stuffing until browned on top, about 30 minutes. Meanwhile, heat 1 tablespoon of the remaining olive oil in an ovenproof medium skillet over high heat. Add half the quail and cook, turning as each side gets a rich mahogany brown, about 8 minutes in all. Transfer to a low roasting pan or casserole dish just large enough to hold the quail. Repeat with the remaining quail, adding more olive oil if necessary. Reserve the skillet and drippings. Transfer the quail to the oven and roast until an instant-read thermometer inserted in the cavity reads 160 degrees, about 20 minutes.\nFor the Sauce: Add the shallots to the reserved drippings in the skillet over medium heat and cook until tender, about 5 minutes. Add the red wine and simmer until reduced by about half, stirring occasionally with a wooden spoon to scrape up the browned bits. Add the demi-glace or chicken stock, the apricots and currants. Simmer until fruit is tender, 8 to 10 minutes. Remove from the heat and keep warm.\nTransfer the quail to a plate and tent loosely with foil. Whisk the butter into the sauce a bit at a time until the sauce is glossy and coats the back of a spoon. (If necessary, gently reheat the sauce before whisking in the butter off the heat.)\nTo serve, spoon some of the stuffing into the centers of 4 dinner plates. Set 2 quail on top, spoon some sauce over, and ring with some of the Wilted Greens.\nHeat the olive oil in a large skillet over medium-high heat. Add the shallots and chard stems and cook, stirring occasionally, until brown, about 6 minutes. Stir in the chard leaves and cook, tossing, until wilted, about 2 minutes. Season with salt and pepper.\n", + "wine_type": "[Chardonnay, Pinot Noir, Garnacha, Barolo]" + }, + { + "recipe": "Coleslaw with Cumin-Lime Vinaigrette\n1/3 cup fresh lime juice\n1/2 teaspoon ground cumin\n2 cloves garlic, chopped\nFew dashes Bobby Flay's Hot Sauce, or your favorite\n1/2 cup olive oil\n3 carrots, peeled and shredded\n1 medium head green cabbage, shredded\n1 red bell pepper, julienned\n1 red onion, thinly sliced\n1/2 cup chopped fresh cilantro\nSalt and pepper\nInstructions:\nPlace all ingredients in a blender and blend until smooth.\nCombine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" + }, + { + "recipe": "Ganache Filling (for cake)\n4 1/4 cups (35 ounces, 1000 grams) heavy cream\n7 cups (42 ounces, 1200 grams) bittersweet chocolate, finely chopped\n1/2 cup (4 ounces, 120 grams) Grand Marnier or Stoli\nInstructions:\nHeat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Make sure you chopped the chocolate as finely as possible to allow it to melt quickly and easily. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then, slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once. The shock of the temperature extremes will cause the fat in the chocolate to separate. As the chocolate melts, you will see some elasticity if there is no fat separation. This means the chocolate still has an emulsion; the fat molecules are still holding together. If the ganache separates, it loses its elasticity, collapses, and becomes very liquid. I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate. Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous.\nIf the ganache separates, it is very easy to fix. Simply add a small amount of cold cream and whisk well. This will bring the ganache back together. The ganache should be thick, shiny, and smooth. Add the desired flavoring and mix until fully incorporated. Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula. Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature. I usually make the ganache at the end of the day and let it cool overnight. As it cools, it will thicken and set.\nWhen the ganache has cooled to the consistency of toothpaste, use an offset spatula to cover the cake layer with the ganache.\n", + "wine_type": "[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" + }, + { + "recipe": "Autumn Layered Salad with Sweet Potato and Wheat Berries\n1/2 cup pecan halves\n1/3 cup plus 2 tablespoons apple cider vinegar\n1 1/2 teaspoons Dijon mustard\n1 teaspoon honey\nKosher salt and freshly ground black pepper\n1/3 cup extra-virgin olive oil\n2 medium sweet potatoes, peeled and cut into 1-inch pieces\n1/2 cup wheat berries, rinsed well\n1/2 small head red cabbage, thinly sliced (about 4 cups)\n8 ounces aged Cheddar, cut into small chunks\n1/2 cup fresh parsley leaves, roughly chopped\n6 pickled sweet piquante peppers, such as Peppadews, finely chopped\n5 ounces deli-sliced honey-baked ham, cut into bite-size pieces\n2 1/2 ounces baby kale (about 4 cups)\n2 cups apple chips, slightly crushed\nInstructions:\nPreheat the oven to 350 degrees F. Spread the pecans out on a baking sheet, and roast until golden, 8 to 10 minutes. Let cool, and roughly chop. Turn the oven up to 425 degrees F. Transfer the pecans to a medium bowl. Add 1/3 cup vinegar, the mustard, honey, 1/2 teaspoon salt and a few grinds of black pepper, and whisk to combine. Slowly drizzle in the oil while whisking constantly until blended into a vinaigrette. \nSpread the sweet potatoes out on a rimmed baking sheet. Drizzle with 3 tablespoons of the vinaigrette, sprinkle with a large pinch of salt and toss to combine. Roast until the squash is fork-tender and browned in spots, 30 to 40 minutes. Remove and let cool. (The sweet potatoes can be made and refrigerated up to 2 days ahead.) \nMeanwhile, bring a medium pot of water to a simmer, add the wheat berries and cook until tender, 20 to 30 minutes. Let cool in the pan. (The wheat berries can be made and refrigerated up to 2 days ahead.) \nPut the cabbage in a medium bowl, and add the remaining 2 tablespoons vinegar and 1/4 teaspoon salt. Rub the vinegar and salt into the cabbage, and let sit until tender, about 30 minutes, tossing and massaging again about halfway through. \nUsing a 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars with lids for individual salads, make a first layer with the wheat berries, then add the following in separate layers: half the cabbage, the sweet potatoes, Cheddar, parsley and peppers, the remaining cabbage, the ham and kale. Top with the apple chips. (The salad, except for the apple chips, can be put together, covered and refrigerated for up to 2 hours; top with the chips right before serving.) \nIf making 1 salad, just before serving, transfer it to a large bowl, toss with the dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, GSM]" + }, + { + "recipe": "Roast Quail Stuffed with Foie Gras\n4 quail, boned\nSalt and pepper\nPate de foie gras (enough to stuff quail, about 2 ounces each)\n4 pieces of bacon, for barding\n3 tablespoons unsalted butter\n1/3 cup minced shallot\n1/4 cup Armagnac\n1 1/2 cups veal stock\n2 to 3 teaspoons arrowroot dissolved in water\nFresh chervil for garnish\nInstructions:\nPreheat oven to 350 degrees F. Season quail, stuff with foie gras and wrap with bacon. In oven proof saute pan heat 2 tablespoons of the butter over moderate heat until hot. Add quail and cook until golden on all sides. Transfer to oven and roast 15 minutes. Transfer quail to a serving dish.\nDiscard all but 2 tablespoons fat from pan. Add shallot and cook, stirring, 1 minute. Deglaze pan with Armagnac, scraping up brown bits clinging to bottom of pan. Add veal stock and reduce to 1 cup. Add enough arrowroot to lightly thicken sauce. Whisk in remaining butter.\nPour juices from platter containing quail into sauce and stir to combine. Coat quail with sauce and garnish with chervil.\nRecommended Wine: 1983 Gevrey-Chambertin, Clos Prieur, Domaine Rene Le clerc\n", + "wine_type": "[Cabernet Sauvignon, Syrah/Shiraz, Barolo, Pinot Noir]\n\n" + }, + { + "recipe": "Corn on the Cob with Chili and Lime\n4 ears sweet corn, shucked and cleaned\n1 lime, wedges\n1/2 stick butter, cut into pats\nChili powder, for sprinkling\nSalt\nInstructions:\nSimmer corn 6 to 8 minutes in water. Drain and arrange the ears on a shallow plate in a single row. Squeeze all of the ears liberally with lime juice. Nest pats of butter into paper towels, or in a slice of bread and rub lime-doused hot corn with butter. Season ears with a sprinkle of chili powder and salt, to taste\n", + "wine_type": "[Vermentino, Sauvignon Blanc, Gruner Veltliner]" + }, + { + "recipe": "Caramel Orange Fruit Salad\n1/4 cup Smucker's® Sugar Free Orange Marmalade\n3 tbsps. Smucker's® Sugar Free Caramel Flavored Topping\n1/4 tsp. cinnamon\n2 cups mixed fruit, cut into bite-size pieces\nInstructions:\nSTIR together orange marmalade, caramel topping and cinnamon. Gently fold in fruit until evenly coated.\nSuggested fruit combination: Cantaloupe, honeydew melon, pineapple, strawberries and grapes.\n", + "wine_type": "[Chardonnay, Moscato, Riesling]" + }, + { + "recipe": "Classic Creamy Coleslaw\n2 large carrots\n1/2 green cabbage, quartered \n1/2 Spanish onion, quartered \n1 cup mayonnaise \n1/4 cup sugar \n1 tablespoon apple cider vinegar \n1 teaspoon granulated garlic \n1 teaspoon granulated onion \nKosher salt and freshly ground black pepper \nInstructions:\nShred the carrots, cabbage and onions in a food processor fitted with a shredding blade. Place the vegetables in a large bowl and mix in the mayonnaise, sugar, vinegar, granulated garlic, granulated onion and a pinch each salt and pepper. Refrigerate for at least 1 hour or up to overnight.\nServe chilled.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Gewürztraminer]" + }, + { + "recipe": "Creamed Peas with Crispy Shallots\n2 tablespoons butter\n1 teaspoon red pepper flakes\n1 tablespoon chopped garlic\n1 small onion, diced\n2 tablespoons all-purpose flour\n1 1/2 cups milk\n1 pound frozen sweet peas, thawed\n2 tablespoons grated Parmesan\n1 teaspoon chicken bouillon\nPinch salt\n1 teaspoon cracked black pepper\n1/4 cup all-purpose flour\n1 tablespoon kosher salt, plus more for seasoning\n1 tablespoon cracked black pepper\n1 tablespoon paprika\n2 shallots, peeled and cut into 1/8-inch thin rings\n1/4 cup olive oil\nInstructions:\nIn a large saucepan over medium-high heat, add the butter. Add the red pepper flakes and garlic and cook until garlic begins to brown, about 1 to 2 minutes. Stir in the onions and cook for an additional 1 to 2 minutes to soften. Add the flour and cook for 1 minute while stirring to form a pasty roux. Whisk in the milk and bring to a simmer being sure to remove all of the lumps. Add the peas, Parmesan, chicken bouillon, salt, and pepper. Cook for 2 to 3 minutes. Remove from heat and ladle the mixture into a serving bowl. Serve garnished with crispy shallots.\nPut the flour, salt, pepper and paprika in a medium-sized mixing bowl. Toss shallots into the flour to evenly coat. Put the shallots into a mesh strainer and shake off the excess flour.\nIn a medium-sized saute pan over medium-high heat, add the olive oil. Heat the oil until almost smoking and add the shallots. Cook stirring frequently until the shallots begin to brown, about 2 to 3 minutes. Remove the shallots from the pan onto a paper towel lined platter. Season with salt, to taste.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" + }, + { + "recipe": "Barbecue Tofu with Cajun Rice\n3 tablespoons extra-virgin olive oil\n1/2 onion, chopped\n2 stalks celery, chopped\n2 cloves garlic, minced\n1 1/4 cups converted white rice\n1 teaspoon Cajun seasoning\nKosher salt\n1 14-ounce package extra-firm tofu\n2 bell peppers (1 red, 1 green), thinly sliced\nFreshly ground pepper\n1/4 cup barbecue sauce\n2 scallions, chopped\n3 tablespoons chopped fresh parsley\nInstructions:\nHeat 1 tablespoon olive oil in a saucepan over medium heat. Add the onion and celery; cook, stirring, until softened, 4 minutes. Add the garlic and cook 1 minute. Add the rice and Cajun seasoning and cook, stirring, until lightly toasted, about 1 minute. Increase the heat to medium high; stir in 2 cups water and 3/4 teaspoon salt. Bring to a simmer, then reduce the heat to low; cover and cook until tender, about 15 minutes. Uncover and set aside.\nWrap the tofu in paper towels and set on a plate. Weigh down with a bowl; let drain 10 minutes. Cut in half lengthwise, then slice 1/2 inch thick.\nHeat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil, the bell peppers, and salt and pepper to taste. Cook, stirring, until the peppers start browning, 4 minutes; transfer to a plate.\nAdd the remaining 1 tablespoon olive oil and the tofu to the skillet in a single layer. Cook until browned, about 4 minutes per side. Stir in the bell peppers, barbecue sauce and scallions. Stir the parsley into the rice; top with the tofu.\n", + "wine_type": "[Zinfandel, Syrah, Tempranillo, Garnacha]" + }, + { + "recipe": "Spice Rubbed Lamb Tenderloin and Yogurt Sauce\n2 tablespoons Spanish paprika\n1 1/2 teaspoons ground cumin\n1 1/2 teaspoons ground mustard\n1 teaspoon ground fennel\n1/2 teaspoon kosher salt\n1/2 teaspoon coarsely ground black pepper\n1/2 cup nonfat Greek yogurt\n1 tablespoon finely chopped oregano\n1/4 cup fresh clementine juice\n1/4 cup fresh lemon juice\nKosher salt and freshly ground black pepper\n1 1/4 pounds lamb tenderloin\n3 tablespoons canola oil\nInstructions:\nFor the spice rub: Stir together the paprika, cumin, mustard, fennel, salt and pepper in a small bowl and set aside.\nFor the yogurt sauce: Whisk together the yogurt, oregano clementine and lemon juices in a small bowl and season with salt and pepper.\nSprinkle each tenderloin liberally with the rub. Heat a grill or grill pan to high. Drizzle the lamb with the oil and grill until golden brown on both sides and cooked to medium-rare doness, about 2 minutes per side. Transfer to a cutting board and let rest 5 minutes before slicing.\nServe with the yogurt sauce.\n", + "wine_type": "[Rioja, Pinot Noir, Barbera, Tempranillo]" + }, + { + "recipe": "Poke Patties\n1 cup diced very fresh ahi tuna, cut into about 3/8 to 3/4-inch cubes\n1/4 cup minced onion\n1/4 cup minced green onion\n1 egg\n2 tablespoons chopped fresh ogo (seaweed)\n2 tablespoons shoyu\n1 teaspoon sesame oil\nPinch each of salt and pepper\n2 tablespoons canola oil\n1 cup panko (Japanese bread crumbs)\n1/4 cup sliced mushrooms\n2 tablespoons butter\n1/2 cup coconut milk\n1 teaspoon shoyu\n1 teaspoon oyster sauce\n1 teaspoon chopped cilantro leaves\nInstructions:\nCombine patty ingredients and form 2 patties. Heat canola oil in a skillet over medium-high heat. Press patties in panko to coat on both sides. Gently place patties in pan and brown on both sides, keeping the inside of the patties medium rare.\nTo make sauce, saute mushrooms in butter for 2 minutes. Add remaining sauce ingredients and cook for 1 minute. Pour sauce over patties and serve as pupu or appetizer.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Big Chopped Salad with Creamy Bacon Dressing\n1/4 pound slab bacon, diced\n3 hearts romaine\n2 cucumbers, peeled, halved, and seeded\n1 medium red onion\n1 cup sour cream\n4 ounces crumbled Gorgonzola\n1 lemon, zested and juiced\nSalt and freshly ground black pepper\n6 hard-boiled eggs, roughly chopped\nSpecial equipment: Blender\nInstructions:\nIn a large saute pan over medium-high heat, add the bacon and saute until browned on all sides, about 8 minutes total. Transfer to a paper towel lined plate to drain. Set aside.\nCut the romaine in half lengthwise. Lay flat side down and slice into1/4-inch thick ribbons. Transfer to a large salad bowl. Cut the cucumber into 1/2-inch cubes and add to bowl. Slice onion into thin half moons and add to the bowl with the lettuce and cucumber.\nIn a blender, combine sour cream, Gorgonzola, bacon, lemon zest and juice and blitz until smooth. Season with salt and pepper, to taste. Pour enough dressing over the salad to generously coat the ingredients. Add the eggs and toss gently.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" + }, + { + "recipe": "Brain-Boosting Rice Crispy Treats\n4 cups brown rice crisp cereal\n1/2 cup honey\n1/4 cup almond butter (or any nut butter)\n1 tablespoon coconut oil\n1 teaspoon ground cinnamon\n1/4 cup chopped walnuts\n1 tablespoon chia seeds\nInstructions:\nLine a 9-inch square baking pan with parchment paper and set aside. Place cereal in a large bowl. Combine honey, almond butter, coconut oil and cinnamon in a small saucepan and place over medium-low heat. Stir until mixture is combined and creamy. Remove from heat and pour over cereal. Stir until all of the cereal is coated thoroughly. Add walnuts and chia seeds. Press mixture firmly into the prepared pan. Refrigerate until cooled, at least 30 minutes, before cutting into squares.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rosé]" + }, + { + "recipe": "Goat Cheese Cheesecakes with a Gingersnap Crust and Tuiles\n6 tablespoons unsalted butter, melted, plus extra for the pan\n2 cups gingersnap crumbs \n1/4 cup granulated sugar\nPinch salt\nTwo 8-ounce packages cream cheese, at room temperature\nOne 12-ounce log fresh goat cheese \n12 ounces creme fraiche or sour cream \n4 large eggs\n1 cup granulated sugar \n2 teaspoons vanilla extract \n1/2 cup light brown sugar\n1/4 cup light corn syrup \n4 tablespoons unsalted butter, at room temperature\nPinch salt \n1 egg\n1/3 cup all-purpose flour \n1/2 cup blanched slivered almonds, chopped \nPeach, Blueberry and Ginger Chutney:\n1/2 cup blueberries\n1/2 cup diced peaches, skin removed\nCrystalized ginger \n1/4 cup granulated sugar \n1 tablespoon white vinegar \nInstructions:\nFor the crust: Butter four 3-inch ring molds and set on a parchment-lined baking sheet.\nIn a large mixing bowl, stir together the gingersnap crumbs, melted butter, granulated sugar and salt. Press the crumb mixture into the bottom and halfway up the sides of the prepared ring molds.\nFor the filling: Preheat the oven to 350 degrees F. In a stand mixer fitted with the paddle attachment, beat the cream cheese and goat cheese until light and fluffy. Add the creme fraiche and beat to combine. Add the eggs, one at a time, beating after each addition until thoroughly combined. Beat in the sugar and vanilla until just combined.\nPour the filling into the prepared crusts. Bake until set, 15 to 20 minutes, rotating the baking sheet halfway through. If the cheesecakes start to color, tent the baking sheet with aluminum foil.\nRemove the cheesecakes from the oven and let cool completely before serving, about 1 hour. (For best results, refrigerate overnight to ensure a proper set.)\nFor the tuiles: Beat the brown sugar, corn syrup, butter and salt together with an electric mixer until light and fluffy. Add the egg; beat until smooth. Mix in the flour until combined. Gently fold in the almonds. Refrigerate for 30 minutes.\nLine two baking sheets with silicone baking mats. Drop heaping teaspoonfuls of the cookie dough, spaced about 3 inches apart, onto the mats. Bake until golden and crisp, about 8 minutes. Let cool slightly. When just cool enough to touch, lift the tuiles off the baking mat with a small offset spatula and gently wrap them around a rolling pin to form a curved shape. Leave on the rolling pin until set, less than a minute. Carefully remove the tuiles from the rolling pin and place on a plate. (Makes about 10 tuiles.)\nFor the chutney: In a small saucepan, combine the blueberries, peaches, ginger, sugar, vinegar, and water to cover. Bring to a boil over high heat, stirring often. Reduce the heat and simmer until thickened, 30 to 40 minutes.\nTo serve, unmold the cheesecakes onto serving plates, spoon some chutney on top and arrange a tuile on the side.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Roasted Beet Salad\nRoasted Beets\n1 pound small beets, well-scrubbed (about 5)\n1/4 cup sliced almonds, toasted\nVinaigrette\n1/4 cup red wine vinegar\n1/2 teaspoon Dijon mustard\n1/2 teaspoon salt\n1/4 teaspoon sugar\n1/2 cup olive oil\nSalad\n1 large pear\n3 cups mesculin greens\n2 ounces goat cheese\nInstructions:\nPlace a rack in the center of the oven and preheat the oven to 425 degree F.\nFor the roasted beets: Place the beets in a sheet of foil and place another sheet on top and create a seal around the beet. Roast the beets on a baking sheet until tender, 45 minutes to 1 hour. Cool the beets in their foil packet for a few minutes, and then rub off the skins using a paring knife if needed. The beets need to still be a little warm to be able to remove the skins easily.\nWhile the beets are roasting, toast the almonds in a small skillet over moderate heat, stirring occasionally, until golden brown. Remove and cool.\nFor the vinaigrette: Make the vinaigrette by stirring together the vinegar, mustard, salt and sugar, and then slowly whisk in the olive oil until emulsified.\nSlice the cooled and peeled beets into 1/4-inch thick slices and add half the vinaigrette, tossing to coat completely. Toss the remaining vinaigrette with the salad greens.\nQuarter and core the pear and slice it into julienne strips, about 1/8-inch thick.\nArrange the dressed greens, and beets on a platter and top with the pear, toasted nuts, and goat cheese.\n", + "wine_type": "[Chardonnay, Pinot Gris, Riesling, Sparkling wine]\n\n" + }, + { + "recipe": "Million Dollar Dip\n1/2 cup slivered almonds\nOne 8-ounce package cream cheese, at room temperature \n3/4 cup mayonnaise \n1 cup freshly grated sharp Cheddar\n1 cup freshly grated Swiss\n1/4 cup blue cheese crumbles \n8 slices regular-cut bacon, fried crisp and chopped fine \n4 green onions, sliced, green and white parts\n1/2 teaspoon kosher salt \n1/4 teaspoon ground black pepper \n1/4 teaspoon garlic powder \n1/8 teaspoon cayenne \nButtery crackers, for serving \nCorn chips, for serving \nInstructions:\nPlace the almonds in a dry, small skillet over medium-low heat. Toast them until golden brown and toasted, shaking the pan, 5 to 7 minutes. Remove from the pan, set aside and cool to room temperature.\nAdd the cream cheese and mayonnaise to a large bowl and stir until smooth. Add the three types of cheeses and stir again until well combined. Add the bacon, toasted almond slivers, 3/4 of the sliced green onions, salt, pepper, garlic powder and cayenne. Stir together with a rubber spatula until evenly combined.\nTransfer to a serving dish, cover with plastic wrap and chill for at least 4 hours.\nGarnish with the remaining green onions and serve with crackers and corn chips.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" + }, + { + "recipe": "Salt and Pepper Brisket\n1/2 cup kosher salt\n1 cup coarsely ground black pepper \n1 brisket flat (5 to 8 pounds)\nInstructions:\nPreheat a smoker to 225 degrees F using your preferred heating method. Then add the woodchips.\nMix the salt and pepper to make the seasoning rub. Apply the rub to the brisket.\nPlace the brisket on the smoker. Add more woodchips as necessary to supply smoke throughout cooking. Cook the brisket until it reaches and internal temperature of 170 degrees F, 4 to 5 hours.\nCarefully wrap the brisket in foil or butcher paper and return to the smoker. Continue cooking until the brisket reaches an internal temperature of 190 degrees F, 1 to 2 more hours.\nRest the meat, still wrapped, for 30 minutes to 1 hour.\nUnwrap the brisket and slice the meat against the grain to serve.\n", + "wine_type": "[Malbec, Zinfandel, Tempranillo, Barbera]" + }, + { + "recipe": "Kale and Leek Soup\n1 (200 g) large leek, cleaned, sliced ¼-inch-(.6 cm) thick\n2 teaspoons olive oil\n6 cups (335 g) fresh kale, chopped, stems removed\n4 cups (960 ml) vegetable or chicken broth\nSalt and pepper, to taste\nInstructions:\n1.Sauté leek in olive oil until soft. Add kale and cook until wilted. 2.Add broth and cook for 30 minutes on low heat and let cool for 10-15 minutes or until temperature reaches 120°F (65°C). 3.Place soup into the Vitamix container and secure lid. 4.Select Variable 1. 5.Turn machine on and slowly increase speed to Variable 10, then to High. 6.Blend for 45 seconds until smooth. 7.Pour mixture back into pot and heat for 10 minutes, or just until it begins to simmer. Season to taste with salt and pepper.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Steamed Egg with Scallops and Caviar\n10 large eggs, lightly beaten\n1 tablespoon peeled and freshly grated ginger\n2 tablespoons finely chopped Chinese chives\n2 fresh shiitake mushrooms, stalks removed and finely chopped\n2 teaspoons toasted sesame oil\n2 teaspoons light soy sauce\n2 generous pinches toasted nori seaweed shreds (found in Asian markets)\nPinch sea salt\nFreshly ground black pepper\n8 bay scallops\n4 teaspoons salmon roe, for garnish\nFinely chopped fresh Chinese chives, for garnish\nInstructions:\nThoroughly combine the eggs with the ginger, chives, mushrooms, sesame oil, soy sauce, nori shreds, salt and pepper in a bowl. Place 1 scallop in the bottom of 8 small teacups and divide the egg mixture among the teacups. Tap the teacups lightly on the counter to remove any air bubbles. Fill a wok halfway with water and bring to a simmer over high heat. Place the teacups in a bamboo steamer, cover the teacups with plastic wrap and put the steamer into the wok, making sure the base does not touch the water. Steam for 8 to 12 minutes. Remove from the steamer and let rest for 3 minutes before removing the plastic wrap. Check that the egg is cooked by putting a toothpick through the center - it should come out clean. Spoon 1/2 teaspoon of salmon roe onto each steamed egg, sprinkle with chopped chives and serve.\n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" + }, + { + "recipe": "Sweet and Spicy Shrimp Fajitas with Zucchini and Squash\n1/3 cup olive oil, plus more for oiling the grill grates\n1/4 cup torn fresh cilantro\n1/4 cup honey\n3 tablespoons fresh lime juice\n1 teaspoon fresh thyme leaves\n6 garlic cloves, smashed\n2 jalapenos, seeded\nKosher salt and freshly ground black pepper\n1 1/2 pounds peeled and deveined large shrimp\n2 tablespoons olive oil\n1 medium zucchini, cut into 1/4-inch half-moons\nKosher salt.\n1 medium yellow squash, cut into 1/4-inch half-moons\n1 bunch scallions, cut into 1-inch lengths\n1 large tomato, chopped\n1 red jalapeno, seeded and thinly sliced\n1/2 cup roughly chopped fresh cilantro\nFor Serving: Warm tortillas, guacamole, sliced pickled jalapenos, lime wedges, tomatillo salsa and chopped scallions\nInstructions:\nFor the sweet and spicy marinade: Put the oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon each salt and pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the shrimp and toss to combine. Cover and refrigerate for at least 30 minutes up to 2 hours before cooking.\nFor the squash and zucchini: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook, stirring, until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.\nPrepare an outdoor grill for medium-high heat.\nLightly brush the grill grates with oil and grill the shrimp until cooked through, about 2 minutes per side. Serve with the warm tortillas, zucchini and squash, guacamole, sliced pickled jalapenos, lime wedges, tomatillo salsa and chopped scallions. \n", + "wine_type": "[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]\n\n" + }, + { + "recipe": "Beets with Walnut Pesto\n6 to 8 medium red or golden beets (about 2 pounds)\nKosher salt\n1 cup packed fresh flat-leaf parsley\n1 cup walnut halves\n1 garlic clove\n1/4 cup olive oil, plus more for brushing\n1/4 cup freshly grated Pecorino Romano\n1/2 teaspoon red wine vinegar\nInstructions:\nCut off the leafy tops of the beets, leaving about 1/2-inch of the stem, and reserve them for another use. Wash the beets well to remove all of the sand. Peel with a vegetable peeler while wearing gloves.\nCover the peeled beets with cold water in a medium saucepan and salt generously. Bring to a boil over high heat, then lower the heat to medium and cook until fork-tender, 20 to 30 minutes. Drain the beets into a colander and cut them into quarters.\nMeanwhile, combine the parsley, walnuts and garlic in a food processor and pulse until coarsely chopped. Add the olive oil and process until smooth. Stir in the Pecorino and vinegar and season with salt.\nToss the beets in a bowl with some of the pesto. Transfer the remaining pesto to a small ramekin and serve the beets with more pesto on top. \n", + "wine_type": "[Barolo, Barbaresco, Chianti, Tempranillo]" + } +] \ No newline at end of file diff --git a/integrations/inngest/dinner-generator-rag/inngest-dev-server-functions.png b/integrations/inngest/dinner-generator-rag/inngest-dev-server-functions.png new file mode 100644 index 0000000..2d95aee Binary files /dev/null and b/integrations/inngest/dinner-generator-rag/inngest-dev-server-functions.png differ diff --git a/integrations/inngest/dinner-generator-rag/inngest-dev-server-runs.png b/integrations/inngest/dinner-generator-rag/inngest-dev-server-runs.png new file mode 100644 index 0000000..1690c45 Binary files /dev/null and b/integrations/inngest/dinner-generator-rag/inngest-dev-server-runs.png differ diff --git a/integrations/inngest/dinner-generator-rag/package-lock.json b/integrations/inngest/dinner-generator-rag/package-lock.json new file mode 100644 index 0000000..b7474c6 --- 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"dependencies": { + "@dsnp/parquetjs": "^1.8.5", + "@types/express": "^5.0.0", + "dotenv": "^16.3.1", + "express": "^4.21.1", + "glob": "^11.0.0", + "inngest": "^3.26.3", + "openai": "^4.28.0", + "weaviate-client": "^3.2.3", + "zod": "^3.23.8" + }, + "devDependencies": { + "@types/node": "^20.0.0", + "ts-node": "^10.9.1", + "ts-node-dev": "^2.0.0", + "typescript": "^5.0.0" + } +} diff --git a/integrations/inngest/dinner-generator-rag/scripts/generate-jsons.ts b/integrations/inngest/dinner-generator-rag/scripts/generate-jsons.ts new file mode 100644 index 0000000..5f4c495 --- /dev/null +++ b/integrations/inngest/dinner-generator-rag/scripts/generate-jsons.ts @@ -0,0 +1,43 @@ +import parquet from "@dsnp/parquetjs"; +import fs from "fs"; +import { glob } from "glob"; +import path from "path"; + +async function parquetToJsonFile( + filePath: string, + outputPath: string, + maxRecords: number = 1000 +) { + let reader = await parquet.ParquetReader.openFile(filePath); + let cursor = reader.getCursor(); + let records: any = []; + let record; + let count = 0; + + while ((record = await cursor.next())) { + if (maxRecords && count >= maxRecords) break; + + const { id: _, ...cleanRecord } = record as any; + records.push(cleanRecord); + count++; + } + fs.writeFileSync(outputPath, JSON.stringify(records, null, 2)); +} + +async function main() { + // Get max records from command line argument, default to undefined (all records) + const maxRecords = process.argv[2] ? parseInt(process.argv[2]) : undefined; + + // Find all parquet files in the data directory + const parquetFiles = await glob("data/*.parquet"); + + // Process each parquet file + await Promise.all( + parquetFiles.map((parquetFile) => { + const jsonFile = parquetFile.replace(".parquet", ".json"); + return parquetToJsonFile(parquetFile, jsonFile, maxRecords); + }) + ); +} + +main(); diff --git a/integrations/inngest/dinner-generator-rag/scripts/load.ts b/integrations/inngest/dinner-generator-rag/scripts/load.ts new file mode 100644 index 0000000..cfd9bd2 --- /dev/null +++ b/integrations/inngest/dinner-generator-rag/scripts/load.ts @@ -0,0 +1,113 @@ +import "dotenv/config"; +import weaviate from "weaviate-client"; +import fs from "fs/promises"; +import path from "path"; + +async function processJsonFile( + filePath: string, + client: any, + batchSize: number = 100 +) { + const jsonData = JSON.parse(await fs.readFile(filePath, "utf-8")); + let count = 0; + let records: any[] = []; + + // Create collection name from filename (without extension) + const collectionName = path + .basename(filePath, ".json") + .replace(/[^a-zA-Z0-9]/g, "") // Remove special characters + .replace(/^[0-9]/, "C$&"); // Prefix with 'C' if starts with number + + const properties = Object.keys(jsonData[0]); + + // Create collection for this file + const collection = await client.collections.create({ + name: collectionName, + properties: properties.map((property) => ({ + name: property, + dataType: "text" as const, + })), + vectorizers: [ + weaviate.configure.vectorizer.text2VecOpenAI({ + name: "recipe_vector", + sourceProperties: properties as any, + }), + ], + }); + + for (const record of jsonData) { + const { id: _, ...cleanRecord } = record; + + records.push({ + class: collectionName, + properties: cleanRecord, + }); + + count++; + + if (count % batchSize === 0) { + console.log( + `Processing batch from ${path.basename(filePath)}: ${ + records.length + } records` + ); + await collection.data.insertMany(records); + records = []; + } + } + + // Process any remaining records + if (records.length > 0) { + console.log( + `Processing final batch from ${path.basename(filePath)}: ${ + records.length + } records` + ); + await collection.data.insertMany(records); + } + + return { count, collectionName }; +} + +async function main() { + // Environment variables are now properly typed and loaded + const wcdUrl = process.env.WCD_URL; + const wcdApiKey = process.env.WCD_API_KEY; + + if (!wcdUrl || !wcdApiKey) { + throw new Error("Missing required environment variables"); + } + + const client = await weaviate.connectToWeaviateCloud(wcdUrl, { + authCredentials: new weaviate.ApiKey(wcdApiKey), + headers: { + "X-OpenAI-Api-Key": process.env.OPENAI_API_KEY!, + }, + }); + + const dataDir = path.join(__dirname, "../data"); + const files = await fs.readdir(dataDir); + const jsonFiles = files.filter((file) => file.endsWith(".json")); + + let totalProcessed = 0; + const collections: string[] = []; + + for (const file of jsonFiles) { + const filePath = path.join(dataDir, file); + console.log(`Processing file: ${file}`); + const { count: processedCount, collectionName } = await processJsonFile( + filePath, + client + ); + totalProcessed += processedCount; + collections.push(collectionName); + console.log( + `Completed processing ${file}: ${processedCount} records into collection "${collectionName}"` + ); + } + + console.log(`Total records processed across all files: ${totalProcessed}`); + console.log(`Created collections: ${collections.join(", ")}`); +} + +main().catch(console.error); diff --git a/integrations/inngest/dinner-generator-rag/src/inngest/client.ts b/integrations/inngest/dinner-generator-rag/src/inngest/client.ts new file mode 100644 index 0000000..945aad4 --- /dev/null +++ b/integrations/inngest/dinner-generator-rag/src/inngest/client.ts @@ -0,0 +1,4 @@ +import { typedInngest } from "./events"; + +// Export the typed client instead of the untyped one +export const inngest = typedInngest; diff --git a/integrations/inngest/dinner-generator-rag/src/inngest/events.ts b/integrations/inngest/dinner-generator-rag/src/inngest/events.ts new file mode 100644 index 0000000..5fd4f69 --- /dev/null +++ b/integrations/inngest/dinner-generator-rag/src/inngest/events.ts @@ -0,0 +1,26 @@ +import { EventSchemas, Inngest } from "inngest"; +import { z } from "zod"; + +// Define the meal generation event schema +export const mealGenerateSchema = z.object({ + name: z.literal("meal.generate"), + data: z.object({ + participantsCount: z.number().int().positive(), + preferences: z.array(z.string()), + cuisine_type: z.string(), + }), +}); + +// Create type from the schema +export type MealGenerateEvent = z.infer; + +// Define all events type +export type Events = { + "meal.generate": MealGenerateEvent; +}; + +// Create a typed client +export const typedInngest = new Inngest({ + id: "my-app", + schemas: new EventSchemas().fromZod([mealGenerateSchema]), +}); diff --git a/integrations/inngest/dinner-generator-rag/src/inngest/functions.ts b/integrations/inngest/dinner-generator-rag/src/inngest/functions.ts new file mode 100644 index 0000000..bd8fefc --- /dev/null +++ b/integrations/inngest/dinner-generator-rag/src/inngest/functions.ts @@ -0,0 +1,186 @@ +import weaviate from "weaviate-client"; +import { openai } from "inngest"; + +import { inngest } from "./client"; + +export const generateMeal = inngest.createFunction( + { id: "generate-meal", concurrency: 10 }, + { event: "meal.generate" }, + async ({ event, step }) => { + const { participantsCount, preferences, cuisine_type } = event.data; + + // Connect to Weaviate + const client = await weaviate.connectToWeaviateCloud(process.env.WCD_URL!, { + authCredentials: new weaviate.ApiKey(process.env.WCD_API_KEY!), + headers: { + "X-OpenAI-Api-Key": process.env.OPENAI_API_KEY!, + }, + }); + + // Query relevant recipes based on cusine type preference + let relevantRecipes = await step.run("query-recipes", async () => { + const collection = client.collections.get("Thefoodprocessorcuisinetype"); + const query = cuisine_type; + + const result = await collection.query.nearText(query, { + limit: 10, + }); + + return result.objects.map((r) => r.properties.recipe).join(`\n`); + }); + + const allergiesAnalysis = await step.ai.infer("Allergies analysis", { + model: openai({ model: "gpt-4" }), + body: { + messages: [ + { + role: "system", + content: + 'Given the following list meal requirements, return a list of allergies, if not allergies, return "not allergies"', + }, + { + role: "user", + content: preferences.join(", "), + }, + ], + temperature: 0.7, + }, + }); + + let ingredientsAlternatives: any[] = []; + + // run some conditional AI steps + if (allergiesAnalysis.choices[0].message.content !== "not allergies") { + // Query relevant recipes based on cusine type preference + ingredientsAlternatives = await step.run( + "query-ingredients-alternatives", + async () => { + const collection = client.collections.get( + "Thefoodprocessoringredientsalternatives" + ); + const query = allergiesAnalysis.choices[0].message.content!; + + const result = await collection.query.nearText(query, { + limit: 10, + }); + + return result.objects; + } + ); + } + + // Generate meal plan using step.ai.wrap() + const mealPlan = await step.ai.infer("Generate a dinner menu", { + model: openai({ model: "gpt-4" }), + body: { + messages: [ + { + role: "system", + content: + "You are a professional chef and meal planner. Create a detailed dinner menu based on the provided recipes and requirements.", + }, + { + role: "user", + content: `Create a dinner menu for ${participantsCount} people with these preferences: ${preferences.join( + ", " + )}. + + Use these recipes as inspiration: + ${relevantRecipes} + + ${ + ingredientsAlternatives.length > 0 && + `Some allergies to ${ + allergiesAnalysis.choices[0].message.content + } were detected, here are some ingredients alternatives to take into account: ${ingredientsAlternatives + .map((r) => r.properties.ingredients_alternatives) + .join(", ")}` + } + + Include: + 1. Appetizers + 2. Main course + 3. Side dishes + 4. Dessert + 5. Estimated preparation time + 6. Special instructions + + Format the response in a clear, organized way.`, + }, + ], + temperature: 0.7, + }, + }); + + // Get wine pairings using step.ai.wrap() + const wines = await step.run("wine-pairings", async () => { + const collection = client.collections.get("Thefoodprocessorwinetype"); + const result = await collection.query.nearText( + mealPlan.choices[0].message.content || "", + { + limit: 3, + } + ); + return result.objects; + }); + + // Generate wine pairings using step.ai.wrap() + const winePairings = await step.ai.infer("Generate wine pairings", { + model: openai({ model: "gpt-4" }), + body: { + messages: [ + { + role: "system", + content: + "You are a sommelier specializing in wine pairings for holiday meals.", + }, + { + role: "user", + content: `Given this dinner menu: + ${mealPlan.choices[0].message.content} + + And these available wines: + ${wines.map((w) => `${w.properties.wine_type}`).join("\n")} + + Provide specific wine pairing recommendations for each course, explaining why each wine complements the dish.`, + }, + ], + temperature: 0.7, + }, + }); + + // Generate shopping list using step.ai.wrap() + const shoppingList = await step.ai.infer("Generate shopping list", { + model: openai({ model: "gpt-4" }), + body: { + messages: [ + { + role: "system", + content: + "You are a professional chef who specializes in scaling recipes and creating detailed shopping lists.", + }, + { + role: "user", + content: `Given this meal plan for ${participantsCount} people: + ${mealPlan.choices[0].message.content} + + Create a detailed shopping list with quantities scaled appropriately. + Group items by category (produce, meat, dairy, pantry, etc.). + Include any special ingredients or substitutions based on the preferences: ${preferences.join( + ", " + )}`, + }, + ], + temperature: 0.7, + }, + }); + + return { + mealPlan: mealPlan.choices[0].message.content, + winePairings: winePairings.choices[0].message.content, + shoppingList: shoppingList.choices[0].message.content, + }; + } +); + +export const functions = [generateMeal]; diff --git a/integrations/inngest/dinner-generator-rag/src/server.ts b/integrations/inngest/dinner-generator-rag/src/server.ts new file mode 100644 index 0000000..745c216 --- /dev/null +++ b/integrations/inngest/dinner-generator-rag/src/server.ts @@ -0,0 +1,30 @@ +import "dotenv/config"; + +import express from "express"; +import { serve } from "inngest/express"; +import { inngest } from "./inngest/client"; +import { generateMeal } from "./inngest/functions"; + +const app = express(); +const port = process.env.PORT || 3000; + +// Parse JSON bodies +app.use(express.json()); + +// Set up Inngest endpoint with all functions +app.use( + "/api/inngest", + serve({ + client: inngest, + functions: [generateMeal], + }) +); + +// Basic health check endpoint +app.get("/health", (req, res) => { + res.json({ status: "ok" }); +}); + +app.listen(port, () => { + console.log(`Server running on port ${port}`); +}); diff --git a/integrations/inngest/dinner-generator-rag/tsconfig.json b/integrations/inngest/dinner-generator-rag/tsconfig.json new file mode 100644 index 0000000..ca79ac6 --- /dev/null +++ b/integrations/inngest/dinner-generator-rag/tsconfig.json @@ -0,0 +1,17 @@ +{ + "compilerOptions": { + "target": "es2020", + "module": "commonjs", + "lib": ["es2020"], + "strict": true, + "esModuleInterop": true, + "skipLibCheck": true, + "forceConsistentCasingInFileNames": true, + "outDir": "./dist", + "rootDir": "./src", + "sourceMap": true, + "declaration": true + }, + "include": ["src/**/*"], + "exclude": ["node_modules", "dist"] +}