Turkey Gravy

Ingredients

1 large onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 teaspoons vegetable oil
2 large turkey wings
2 tablespoons cold water
10 cups cold water
4 sprigs fresh thyme
2 cloves garlic (optional)
3 tablespoons butter
1/2 cup all-purpose flour
salt and ground black pepper to taste
1 pinch cayenne pepper

Directions:

1.Preheat oven to 400 degrees F (200 degrees C).

2.Combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables.

3.Place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner on medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.

5.Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process and set aside 2 tablespoons.

6.Strain turkey stock and reserve 6 cups of stock; discard all the solids.

7.Heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. Sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. Slowly pour in turkey stock, whisking continuously. Increase heat to high and simmer until thick and warmed through, about 5 minutes. Season with salt, black pepper, and cayenne pepper to taste.

Duck Breast a l'Orange

Ingredients:

2 duck breast halves
salt to taste
1 cup chicken broth
2 tablespoons orange liqueur (such as Grand Marnier®)
1 tablespoon sherry vinegar
1 tablespoon Seville orange marmalade, or more to taste
2 teaspoons grated orange zest
1 pinch cayenne pepper
1 tablespoon reserved duck fat
1 teaspoon all-purpose flour
1 tablespoon butter

Directions:

1.Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.

2.Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.

3.Pat duck breasts dry with paper towels. Re-season skin side of duck breasts with salt.

4.Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck in skillet, skin-side down, and cook for 6 minutes. Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar.

5.Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.

6.Slice duck breasts across the grain, arrange on a plate and spoon orange sauce over the top.

Easy Roast Turkey

Ingredients:

12 pounds whole turkey
1 (6 ounces) package dry bread stuffing mix
1 cup water
1 tablespoon butter
1 cup chopped celery
12 pounds whole turkey
1 (6 ounces) package dry bread stuffing mix
1 cup water
1 tablespoon butter
1 cup chopped celery
4 slices toasted white bread, torn into small pieces
salt and pepper to taste
2 tablespoons vegetable oil

Directions:

1.Preheat oven to 350 degrees F (175 degrees C). Rinse turkey, remove giblets and place in a shallow roasting pan.

2.Prepare to stuff according to package directions. Mix in water.

3.Melt butter in a medium saucepan over medium heat, and slowly cook and stir the celery and onion until tender.

4.Mix celery, onion, and toasted bread pieces into the stuffing, and season with salt and pepper. Loosely scoop stuffing into the turkey body cavity and neck cavity. Rub the exterior of the turkey with vegetable oil.

5.Loosely cover turkey with aluminum foil, and roast 3 1/2 to 4 hours in the preheated oven, until the thickest part of the thigh reaches 180 degrees F (85 degrees C) and the interior of the stuffing reaches 165 degrees F (70 degrees C). Remove foil during the last half hour of cooking to brown the bird.

Singapore Chili Crabs

Ingredients:

1 pound whole Dungeness crab
5 tablespoons ketchup
1 cup water
2 tablespoons cornstarch
3/4 teaspoon dark soy sauce
5 tablespoons vegetable oil
7 cloves garlic, crushed
2 tablespoons chopped shallots
10 red chili peppers, pounded with seeds
3/4 teaspoon lemon juice
1 egg, beaten
4 green onions, minced

Directions:

1.Wash crabs and separate claws from body. Crack the shell and cut the body into 4 to 6 pieces.

2.In a large bowl, mix together ketchup, water, cornstarch, and soy sauce.

3.Heat skillet and the oil, stir in garlic and shallots. Fry the garlic and shallots for 1 to 2 minutes before adding the chili. Fry another 2 minutes. Add crab pieces and fry until they turn red about 4 minutes.

4.Stir sauce mixture into the skillet until the crabs are well coated. Cover the skillet and let simmer on high heat, for 7 minutes or until the shells turn bright red.

5.Remove cover and stir in the lime juice. Stir in beaten egg until it is fully cooked. Turn the heat off and stir in green onions.

Salt-Roasted Chicken

Ingredients:

1 (3 1/2) pound whole chicken at room temperature
3 tablespoons kosher salt, or as needed 1 tablespoon chopped fresh thyme
1 lemon, juiced
1/3 cup chicken broth
1 tablespoon water, or as needed (optional)
2 tablespoons cold butter, cut into four pieces
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste

Directions:

1.Preheat oven to 450 degrees F (230 degrees C).

2.Dry the outside of chicken with paper towels. Tuck the wing tips underneath the chicken and place into a large oven-safe skillet. Use scissors to snip off the tail, if desired.

3.Generously sprinkle kosher salt into the cavity and over the back and sides of chicken. Tie chicken legs together with kitchen twine. Sprinkle salt generously over the breasts, coating them thoroughly. Wipe excess salt out of the skillet with paper towels.

4.Bake chicken in the preheated oven until an instant-read meat thermometer inserted into a thigh, not touching bone, reads 160 degrees C (70 degrees C), 50 to 60 minutes. Remove from skillet to a serving platter and let rest 5 to 10 minutes.

5. Remove about 90 percent of the chicken fat from the skillet with a paper towel held with tongs, leaving the browned bits of food in the skillet. Place skillet over medium-high heat and add thyme leaves. Cook and stir until thyme is wilted, 1 to 2 minutes. Pour lemon juice, chicken broth, and water into skillet, stirring until the browned bits dissolve and the sauce has reduced by about half, 1 to 2 minutes.

6.Reduce heat to low, add cold butter, and stir until butter has begun to melt. Add any accumulated juices from the chicken to sauce and continue to stir until butter is incorporated and sauce is slightly thickened about 1 minute. Remove from heat and season with salt, black pepper, and cayenne pepper to taste. Spoon sauce over chicken to serve.

Crispy Honey-Glazed Ham

Ingredients:

3/4 cup water, or as needed
2 whole star anise
12 whole cloves, or more to taste
1 (7 pounds) country-style ham
1 cup firmly packed light brown sugar 1/4 cup honey
2 tablespoons Dijon mustard
2 tablespoons rice vinegar
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon Worcestershire sauce
1 pinch cayenne pepper

Directions:

1.Preheat oven to 325 degrees F (165 degrees C).

2.Pour water, star anise, and cloves into the bottom of a roasting pan. Place a roasting rack into the pan over the water, anise, and cloves; place ham on a rack. Cut 1/4-inch deep slashes 1/2-inch apart lengthwise and crosswise across the top of the entire ham.

3.Bake ham in the preheated oven for 20 minutes. Whisk brown sugar, honey, mustard, vinegar, black pepper, Worcestershire sauce, and cayenne pepper together in a bowl until glaze has a thick, smooth consistency.

4.Brush glaze all over ham. Continue baking ham, brushing glaze on every 20 minutes, until glaze is deep golden and ham is heated through, about 2 hours 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

5.Use a kitchen torch to heat the glaze on the ham until it is crispy and caramelized, 2 to 5 minutes.

Beef Au Jus

Ingredients:

1/4 cup beef fat drippings from a prime rib or other roast beef (see footnote) 1 1/2 tablespoons all-purpose flour
2 cups beef broth
salt and ground black pepper to taste

Directions:

1.Melt fat in a skillet over medium-high heat. Whisk flour into beef fat; cook, whisking constantly, until the mixture thickens, about 3 minutes.

2.Pour beef broth into the fat mixture; increase heat to high and bring mixture to a boil.

3.Boil mixture until it thickens slightly; season with salt and pepper to taste.

Cider-Braised Pork Cheeks

Ingredients:

8 (4 ounces) pork cheeks
salt and freshly ground black pepper to taste
1/2 cup all-purpose flour for dredging, or as needed
2 tablespoons clarified butter
2 tablespoons apple cider vinegar
2 cups hard apple cider
2 cups homemade or low-sodium chicken broth
1 teaspoon finely chopped fresh sage leaves
1 teaspoon finely chopped fresh rosemary leaves
1 small yellow onion, diced
1 small carrot, diced 1 rib celery, diced

Directions:

1.Season both sides of pork cheeks with salt and pepper. Sprinkle with flour and press it into the meat to coat thoroughly.

2.Heat clarified butter in a pan over medium-high heat. Sear meat on both sides until richly browned, adjusting heat lower if necessary. When cheeks are browned, reduce heat to medium. Transfer cheeks to a plate to rest.

3.Remove all but 2 tablespoons fat from the skillet. Add onions, carrots, and celery to skillet. Cook and stir until softened and sweet, seasoning with a pinch of salt. Add vinegar and stir to deglaze the pan. Pour in the cider and chicken stock. Bring to a simmer. Add sage and rosemary. Reduce heat to low and transfer cheeks back to pan. Cover. Cook until fork tender but not falling apart, 2 to 3 hours depending on the size of the pork cheeks. Transfer to a plate.

4.Bring liquid to a boil over high heat, skimming off fat as it rises to the surface. Reduce the volume of liquid by about 60 to 70%. The sauce will start to thicken up. Taste for salt and season as needed. Transfer cheeks back to liquid. Continue to cook over medium-low heat until cheeks are heated through and tender and sauce are thick enough to coat cheeks.

Manhattan Filet with Pan Sauce Bordelaise

Ingredients:

2 large New York strip steaks
salt and ground black pepper to taste
1 tablespoon vegetable oil
1/4 cup sliced shallots
1/2 cup red wine
2 (10.75 ounce) cans low-sodium chicken broth
1 tablespoon cold butter

Directions:

1.Cut all visible pieces of fat from the steak so that only center 'eye' portion of the steak remains. Set steaks aside. Cut all meat from the trimmed fat scraps, discard the fat, and finely chop the meat scraps until they resemble ground beef. Transfer chopped meat to a container and refrigerate.

2.Season steaks with black pepper and place on a wire rack set over a tray; refrigerate uncovered, 8 hours to overnight.

3.Bring steaks to room temperature and season with salt.

4.Heat vegetable oil in a large skillet over high heat. Cook steaks in hot oil until browned on one side, 4 to 5 minutes. Reduce heat to medium-high and turn steaks. Continue cooking until steaks start to firm and are reddish-pink and juicy in the center, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Transfer meat to a plate to rest, 5 to 10 minutes. Set skillet aside.

5.Place chopped beef scraps in a cold skillet and heat over medium-high heat. Cook and stir until meat is browned and caramelized. Add shallots and a pinch of salt; saute until shallots are golden brown and are softened, about 5 minutes more.

6.Pour red wine into the skillet and bring to a boil; cook and stir until wine is almost completely evaporated 2 to 4 minutes. Add chicken broth, bring to a simmer, reduce heat to low, and cook until reduced by about half, 60 to 90 minutes. Strain sauce into a bowl and skim fat that rises to the top.

7.Heat empty steak skillet over medium-high heat. Pour the strained sauce into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Season sauce with salt and pepper and continue cooking until reduced and thickened, 3 to 5 minutes.

8.Remove skillet from heat and whisk butter into sauce until melted and smooth. Place each steak on a plate and spoon sauce over the top.

Red Wine Reduction Steak Sauce

Ingredients:

3 tablespoons butter
1/2 yellow onion, chopped
1/2 red onion, chopped
2 large shallots, chopped
2 tablespoons minced garlic
1 Roma (plum) tomato, chopped
1 pound carrots, chopped
3/4 pound fresh mushrooms, sliced
1 (14 ounces) can beef broth
1 1/4 cups Merlot wine, divided

Directions:

1.Heat the butter in a saucepan over medium-high heat; cook and stir the yellow and red onion, shallots, garlic, tomato, carrots, and mushrooms until the onions are translucent and the carrots have softened, 10 to 15 minutes. Pour in the beef broth and 1 cup of Merlot, and bring to a boil, scraping and dissolving any browned bits of flavor from the bottom of the pan. Reduce heat, and simmer until the vegetables are very soft and the pan juices have reduced by half, about 20 minutes.

2.Strain out and discard the vegetables from the sauce. Return the sauce to a boil over medium-high heat, stir in 1/4 cup of Merlot wine, and reduce heat. Simmer the sauce until it is reduced to 1/4 of its original volume, stirring occasionally, about 20 minutes.

Holiday Prime Rib of Beef

Ingredients:

4 pounds prime rib roast
1/4 cup unsalted butter, softened
1 tablespoon freshly ground black pepper
1 teaspoon herbes de Provence
kosher salt

Directions:

1.Place rib roast on a plate and bring to room temperature, about 4 hours.

2.Preheat an oven to 500 degrees F (260 degrees C).

3.Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.

4.Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.

NOTE:
Your cooking times will vary depending on the size of your prime rib roast. To calculate your cooking time, multiply the exact weight of the roast by 5. Round the resulting number to the nearest whole number. The rib is cooked at 500 degrees F for exactly that many minutes. For example, for a 6-pound roast: 6x5=30, so cooking time is 30 minutes. Turn the oven off and wait 2 hours before opening the oven door. Remove the prime rib and slice into the most perfectly medium-rare meat you've ever seen.

Pork Carnitas

Ingredients:

1/4 cup vegetable oil
4 pounds pork shoulder, cut into several large pieces
3 tablespoons kosher salt
1 onion, chopped
1 clove garlic, crushed
3 tablespoons lime juice
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
4 (14.5 ounce) cans chicken broth

Directions:

1.Preheat an oven to 400 degrees F (200 degrees C).

2.Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender about 2 1/2 hours.

3.Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.

4.Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.

Spicy Orange Bison Balls

Ingredients:

1 pound ground bison
2 cloves garlic, minced
1/2 cup plain breadcrumbs
1 egg, beaten
1/2 teaspoon Worcestershire sauce
1 teaspoon salt
1 tablespoon vegetable oil
2 tablespoons Asian chile pepper sauce 1/2 cup orange marmalade
1 tablespoon soy sauce
1/4 cup rice vinegar
3 cups water

Directions:

1.Mix the bison, garlic, breadcrumbs, egg, Worcestershire sauce, salt, and pepper in a large mixing bowl until evenly combined; divide the mixture into 24 portions and roll into balls.

2.Heat the vegetable oil in a skillet over medium heat; cook the meatballs until nicely browned on all sides, 7 to 10 minutes.

3.Add the chili sauce, orange marmalade, soy sauce, rice vinegar, and water to the skillet. Bring the mixture to a simmer, reduce heat to medium-low, and cook until the sauce thickens, about 1 hour.

Pork Tenderloin Diablo

Ingredients:

1 (1 pound) whole pork tenderloin
salt and freshly ground black pepper to taste
2 teaspoons vegetable oil
1/2 cup chicken broth
2 tablespoons heavy cream
1 tablespoon extra-hot prepared horseradish
1 tablespoon Dijon mustard
1/4 teaspoon cayenne pepper
1 tablespoon cold butter
1 teaspoon chopped fresh chives

Directions:

1.Preheat oven to 375 degrees F (190 degrees C). Season pork with salt and pepper.

2.Heat oil in an ovenproof skillet over high heat. Cook pork until browned on one side, 3 to 4 minutes. Turn over pork and transfer the skillet to the preheated oven. Cook until pork is browned and still slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork to a plate.

3.Remove any excess oil from the skillet and place it over medium-high heat. Pour in chicken broth and bring to a boil, scraping any browned bits off of the bottom of the pan. Whisk in cream, horseradish, Dijon mustard, and cayenne pepper. Continue cooking until the mixture is reduced to a thick sauce, 3 to 4 minutes. Remove from heat and whisk in cold butter. Stir in chives.

3.Slice pork into 1/2-inch slices and serve topped with sauce.

Rack of Lamb with Strawberry Mint Sauce

Ingredients:

2 cups fresh strawberries, hulled and halved
1 lemon, zested and juiced
1 lemon, juiced
1/4 cup water
2 tablespoons honey
salt and cayenne pepper to taste
1/4 cup freshly sliced mint leaves
1 (8 bone) rack of lamb, fully trimmed kosher salt to taste
freshly ground black pepper to taste
cayenne pepper to taste
2 tablespoons Dijon mustard
1 tablespoon finely minced green onions 1/4 cup fine plain bread crumbs
2 tablespoons melted butter
1/4 teaspoon salt

Directions:

1.Place halved strawberries, zest from one lemon, juice of 2 lemons, water, honey, salt, and cayenne pepper in a pot over medium-high heat and bring to a simmer. As strawberries begin to release their liquid, soften, and start to break down, reduce heat to medium-low and continue stirring and cooking occasionally until fruit is very soft, about 10 minutes. Remove from heat. Pass mixture through a fine mesh strainer.

2.Preheat oven to 475 degrees F (245 degrees C). Line a shallow baking pan with foil, bringing ends up and over sides of the pan.

3.Generously season rack of lamb on both sides with kosher salt freshly ground black pepper, and cayenne pepper. Place lamb on prepared pan. Roast rack of lamb in a hot oven to sear, about 10 minutes. Remove pan from oven. Reduce oven temperature to 375 degrees F (190 degrees C).

4.Preheat oven to 375 degrees F (190 degrees C).

5.Combine mustard and onions in a small bowl. Pour melted butter into breadcrumbs in a separate bowl; stir until mixture resembles wet sand. Season with salt.

6.Coat top of lamb generously with the mustard mixture. Sprinkle crumb mixture onto the mustard mixture and press down to create a crumb crust.

7.Roast rack until it reaches an internal temperature of 125 degrees F (50 degrees C), about 15 minutes. Let rack rest 10 minutes before slicing between ribs into four 2-rib servings or two 4-rib servings.

8.Mix thinly sliced mint into the strawberry sauce just before serving. Spoon a small pool of the sauce onto serving plates. Place ribs on the sauce to serve.

Tom Jefferson's Mac and Cheese

Ingredients:

1 (16 ounces) package elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/8 teaspoon white pepper
3 cups milk
1 pinch ground nutmeg
1/4 teaspoon Worcestershire sauce
1 teaspoon salt
3 cups shredded sharp Cheddar cheese, divided
1 teaspoon Dijon mustard
1/2 cup panko bread crumbs
1 tablespoon butter, melted

Directions:

1.Preheat oven to 400 degrees F (200 degrees C).

2.Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.

3.Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.

4.Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.

5.Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.

6.Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.

Twice Baked Potatoes

Ingredients:

4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided 8 green onions, sliced, divided

Directions:

1.Preheat oven to 350 degrees F (175 degrees C).

2.Bake potatoes in preheated oven for 1 hour.

3.Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.

4.When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato, flesh adds sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Egg, Potato and Pepper Pie

Ingredients:

6 slices bacon or pancetta, chopped
1 tablespoon olive oil
1 1/2 cups chopped hot and sweet peppers
salt and ground black pepper to taste
1/2 teaspoon red pepper flakes, or more to taste
1 1/2 cups cubed cooked potatoes
12 eggs, beaten
2 ounces crumbled feta cheese

Directions:

1.Place bacon and olive oil in a large skillet over medium heat. Cook until bacon is nearly crisp, 5 to 7 minutes. Add peppers; cook and stir over medium heat until softened about 3 minutes. Remove from heat and drain excess grease from the pan. Season with salt, black pepper, and red pepper flakes; stir to combine.

2.Return pan to medium heat, add potatoes and stir until warmed through about 2 minutes. Pour in eggs and slowly stir to form large, soft curds, about 5 minutes. Sprinkle feta cheese over the top and stir gently to incorporate.

3.Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

4.Place pan under the preheated broiler and cook until the top is set and feta cheese is browned about 5 minutes.

Egg, Potato and Pepper Pie 

Spicy Spanish-Style Rice

Ingredients:

1 tablespoon butter
2 cups uncooked long-grain white rice
1/3 cup diced jalapeno pepper
1/3 cup chopped green onion
1 clove garlic, crushed
1 teaspoon chili powder, or to taste
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chipotle chile powder, or to taste
1/2 teaspoon cayenne pepper, or to taste (optional)
2 1/4 cups chicken stock
1/2 cup tomato sauce

Directions:

1.Melt butter in a pot over medium-low heat. Stir rice, jalapeno, green onion, and garlic together in the melted butter until rice is completely coated with butter. Add chili powder, cumin, salt, chipotle chile powder, and cayenne pepper; cook and stir until fragrant, about 1 minute.

2.Stir chicken stock and tomato sauce into rice mixture. Bring to a simmer, cover the pot, reduce heat to low, and simmer for 20 minutes. Turn heat off and leave pot covered on the burner for 8 minutes. Remove cover and fluff rice with a fork.

Roasted Potatoes

Ingredients:

2 pounds new yellow potatoes, halved
3 sprigs fresh rosemary
3 cloves garlic, whole, peeled, bruised 2 bay leaves
2 tablespoons salt
2 tablespoons olive oil
1 pinch cayenne pepper
1 pinch kosher salt

Directions:


1.Place potatoes in a large pot with water. Bruise the rosemary with the dull side of a knife blade and place in the pot. Add garlic, bay leaves, and salt. Bring to a boil; simmer for 5 minutes. Drain; let potatoes air dry.

2.Preheat oven to 375 degrees F (190 degrees C).

3.When potatoes are thoroughly dry, transfer them back to the pot. Drizzle with olive oil, cayenne pepper, and a pinch of salt. Stir to coat. Transfer potatoes to a rimmed sheet pan. Bake until potatoes are golden brown and crusty, and the flesh is creamy and soft, about 35 to 45 minutes, depending on the size of the potatoes.

Cioppino

Ingredients:

3/4 cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounces) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 1/2 cups white wine
1 1/2 pounds large shrimp - peeled and deveined
1 1/2 pounds bay scallops
18 small clams
18 mussels, cleaned and debearded
1 1/2 cups crabmeat
1 1/2 pounds cod fillets, cubed

Directions:

1.Over medium-low heat melt butter in a large stockpot, add onions, garlic, and parsley. Cook slowly, stirring occasionally until onions are soft.

2.Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water, and wine. Mix well. Cover and simmer 30 minutes.

3.Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

Spicy Caramel Chicken

Ingredients:

3/4 cup dark brown sugar
1/3 cup cold water
1/3 cup fish sauce
1/3 cup rice vinegar
1 tablespoon soy sauce
4 cloves garlic, crushed
1 tablespoon fresh grated ginger
1 teaspoon vegetable oil
8 boneless, skinless chicken thighs, quartered
1/2 cup roasted peanuts
2 fresh jalapeno peppers, seeded and sliced
1 bunch green onions, chopped
fresh cilantro sprigs, for garnish

Directions:

1.Whisk brown sugar, water, fish sauce, rice vinegar, soy sauce, garlic, and ginger in a bowl until brown sugar is completely dissolved, about 1 minute. Set aside.

2.Heat oil over high heat in a skillet. Stir in chicken.

3.Pour 1/3 cup of the brown sugar mixture over chicken; cook and stir until the brown sugar mixture has a syrup-like consistency, 6 to 7 minutes.

4.Pour in the remaining brown sugar mixture; cook until chicken is tender and no longer pink inside, about 5 minutes.

5.Stir in in peanuts, jalapenos and green onion; cook until warmed through, 2 to 3 minutes.

6.Garnish with cilantro and serve.

Sweet Potato Muffins

Ingredients:

1 1/8 cups packed brown sugar
1/2 cup canola oil
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
4 cups peeled, shredded sweet potato 1/2 cup raisins
1 cup walnuts

Directions:

1.Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.

2.Whisk together brown sugar, oil, vanilla and eggs in a small bowl.

3.Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it into the flour mixture. Stir in the raisins and walnuts

4.Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away.

Blueberry Muffins

Ingredients:

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Directions:

1.Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

2.Combine 1 1/2 cups flour, 3/4 cup sugar, salt, and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

3.To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with a fork, and sprinkle over muffins before baking.

4.Bake for 20 to 25 minutes in the preheated oven, or until done.

Brown Butter Pineapple Corn Muffins

Ingredients:

1/2 cup unsalted butter
3/4 cup chopped dried sweetened pineapple
1 cup all-purpose flour
1 cup yellow cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs

Directions:

1.Preheat oven to 375 degrees F (190 degrees C). Line a muffin pan with paper muffin liners, and lightly spray liners with cooking spray.

2.Melt butter in a heavy saucepan over medium heat until golden brown. Remove from heat and stir in pineapple. Set aside to steep for 20 minutes.

3.Whisk flour, cornmeal, baking soda, and salt until combined. Set aside.
Combine buttermilk, eggs, and pineapple mixture in a large bowl. Whisk until smooth, about 1 minute. Add flour mixture to buttermilk mixture; whisk until just combined.

4.Divide batter evenly among the prepared muffin cups and bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.

5.Cool in the pan for 5 minutes before removing to cool completely on a wire rack.

Sausage & Sweet Corn Muffins

Ingredients:

2 teaspoons olive oil
12 ounces lean breakfast sausage
1/2 cup diced red bell pepper
1 cup all-purpose flour
1 cup corn meal
1/2 teaspoon baking soda
1 pinch cayenne pepper
2 eggs
1 cup buttermilk
1 cup fresh sweet corn kernels
1/2 cup chopped green onions
1/2 cup grated sharp Cheddar cheese, plus more for sprinkling on muffins
1/4 cup melted butter

Directions:

1.Preheat oven to 375 degrees F ( 190 degrees C). Place paper liners in 12 muffin tin cups.

2.Heat olive oil in a skillet over medium-high heat. Remove casings from sausages (if not packaged in bulk) and place in skillet. Break the sausage into small pieces with a wooden spoon as it cooks. Cook until the sausage is crumbly and thoroughly cooked, about 7 minutes. Add bell pepper; cook for about 2 minutes. Remove skillet from heat. Push sausage mixture to one side of the pan and blot up some of the rendered fat with wadded paper towels leaving about 1 tablespoon. Let mixture cool.

3.Place flour, cornmeal, baking soda, and cayenne pepper in a mixing bowl. Whisk until combined.

4.In a separate bowl, whisk eggs and buttermilk together. Add egg/buttermilk mixture slowly to flour/cornmeal mixture. Add fresh corn kernels, green onions, Cheddar cheese, and reserved sausage mixture. Stir in melted butter; mix just until flour is mixed in.

5.Divide batter among cups in prepared muffin pan. Top with a few shreds of Cheddar cheese.

6.Bake until golden brown and a toothpick inserted into a muffin comes out clean, 25 to 30 minutes. Let cool to warm before serving.

Classic Rice Pudding

Ingredients:

1 1/2 cups cooked rice
2 cups milk, divided
1/4 teaspoon salt
2/3 cup golden raisins (optional)
1 egg, beaten
1/3 cup white sugar
1 tablespoon butter
1/2 teaspoon vanilla extract

Directions:

1.Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

Classic Potato Salad

INGREDIENTS:

3 lb. Yukon gold potatoes, chopped into 1” pieces
kosher salt
1 1/2 c. mayonnaise
1 small red onion, finely chopped
1 tbsp. Dijon mustard
1 tbsp. lemon juice
1/4 c. chopped pickles
1/2 tsp. paprika
4 hard boiled eggs, chopped
1/4 c. finely chopped chives
Freshly ground black pepper
Butterhead lettuce, for serving

DIRECTIONS:

1.In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife,12 to 15 minutes. Drain and let cool slightly.

2.In a large bowl, combine mayonnaise, red onion, Dijon mustard, lemon juice, pickles, and paprika. Stir until well combined. Fold in the cooked potatoes, eggs, and chives, then season with salt and pepper. Refrigerate until ready to serve.

3.Serve cold or at room temperature over butterhead lettuce in a large serving bowl.

Baked Cream Corn

INGREDIENTS:

6 slices bacon, chopped
Cooking spray
3 c. corn kernels (fresh, canned, or frozen and thawed)
1/4 c. all-purpose flour
2 c. shredded Cheddar
1 jalapeño, minced
1 tbsp. sugar
2 large eggs, lightly beaten
1/4 c. melted butter
1 c. milk
kosher salt
Freshly ground black pepper

DIRECTIONS:

1.Preheat oven to 375 degrees F. In a medium skillet over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate; drain.

2.Spray a baking dish with cooking spray. Add corn, flour, 1 1/2 cups cheddar, jalapeño, sugar, cooked bacon, beaten eggs, melted butter, and milk. Season generously with salt and pepper and mix together until combined. Top with remaining 1/2 cup cheddar.

3.Bake 1 hour, then let cool 20 minutes to firm up.

Pimiento Pasta Salad

INGREDIENTS:

1 lb. elbow macaroni
3 jars pimento peppers, drained
2 c. shredded Cheddar
3/4 c. mayonnaise
1 tsp. cayenne pepper
kosher salt
1/4 c. Chopped chives

DIRECTIONS:

1.In a large pot of salted boiling water, cook macaroni according to package directions until al dente. Drain and set aside.

2.In a large bowl, combine macaroni, peppers, cheddar, mayonnaise and cayenne pepper. Mix well. Season with salt to taste.

3.Garnish with chives and serve.

Dill Pickle Bread

INGREDIENTS:

1/2 c. sour cream
1/2 c. vegetable oil
2 eggs
1 3/4 c. flour
1 1/4 tsp. baking powder
1/2 tsp. salt
1/2 c. chopped pickles
1/2 c. shredded Cheddar
2 tbsp. Chopped fresh dill

DIRECTIONS:

1.Preheat oven to 350°. Line a 9"-x-5" loaf pan with parchment paper.

2.In a large bowl, whisk together sour cream, vegetable oil, and eggs until smooth. Add flour, baking soda and salt and stir until combined. Fold in chopped pickles, cheddar, and dill. Pour batter into a loaf pan.

3.Bake until the bread is golden and a toothpick inserted into the middle of the loaf comes out clean. Cool completely before slicing.

Drunken Mussels

Ingredients:

2 tablespoons butter
4 cloves garlic, minced
1/2 teaspoon red pepper flakes, or to taste
1 lemon, zested
2 cups white wine
freshly ground black pepper to taste
2 pounds mussels, cleaned and debearded 1 cup chopped fresh flat-leaf parsley
2 slices bread, grilled
2 lemon wedges for garnish

Directions:

1.Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.

2.Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.

3.Stir mussels, replace the cover and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open 1 to 3 minutes.

4.Serve with grilled bread and a lemon wedge.

New Orleans-Style Barbequed Shrimp

Ingredients:

1 1/2 pounds colossal shrimp, EZ-peel type (deveined and shells split down the back)
1 1/2 tablespoons vegetable oil
1 tablespoon freshly ground black pepper, or to taste
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon seafood seasoning (such as Old Bay®) (optional)
1 tablespoon butter
2 cups chicken stock
lemon, juiced
2 tablespoons Worcestershire sauce, or more to taste
2 dashes hot sauce, or to taste
3 tablespoons cold butter, cut into chunks
6 cloves garlic, minced
1 tablespoon minced fresh rosemary
1 sprig fresh rosemary for garnish

Directions:

1.Peel shrimp and place in a mixing bowl; set shrimp shells aside in a saucepan.

2.Drizzle vegetable oil over shrimp and season with black pepper, smoked paprika, cayenne pepper, and seafood seasoning. Mix shrimp to coat with spices and cover the bowl with plastic wrap; refrigerate shrimp to absorb flavors, at least 1 hour.

3.Place reserved shrimp shells in a saucepan over medium-high heat with 1 tablespoon butter; cook and stir until shells are pink and fragrant, 1 to 2 minutes. Pour in chicken stock, bring to a boil, and reduce heat to low; simmer until shrimp shells have given off their flavor, 20 to 30 minutes.

4.Strain shrimp stock through a fine mesh strainer into a bowl and add lemon juice, Worcestershire sauce, and hot sauce. Stir to combine.

5.Place a large skillet over high heat until pan is very hot; sear shrimp in the very hot, dry pan until shrimp are browned, about 1 minute per side.

6.Stir 3 tablespoons cold butter, garlic, and minced rosemary into shrimp; cook and stir until shrimp are opaque in the middle and garlic is fragrant, 1 minute. Pour in shrimp stock.

7.Transfer shrimp from skillet to a bowl, using a slotted spoon; reserve sauce in skillet. Bring sauce to a boil and cook until reduced slightly, about 5 minutes. Adjust seasoning to taste. Return shrimp to pan, reduce heat to low, and warm through, about 1 minute. Serve shrimp drizzled with pan sauce; garnish with a rosemary sprig.

+8

Shrimp Etouffee

Ingredients:

Spice Blend:
3/4 teaspoon paprika
1/4 teaspoon ground thyme
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon white pepper
1/4 teaspoon ground black pepper
2 pounds shrimp, peeled and deveined 1/2 teaspoon salt
1 tablespoon vegetable oil
3 tablespoons butter
1/3 cup diced onion
1/3 cup diced green bell pepper
1/3 cup thinly sliced celery
2 tablespoons all-purpose flour, or as needed
1/2 cup diced tomatoes
1 3/4 cups chicken stock, or as needed 1/2 teaspoon Worcestershire sauce
1 dash hot sauce, or more to taste salt to taste
1/4 cup sliced green onions
2 cups cooked rice, or to taste

Directions:

1.Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.

2.Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from the bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with the spice blend.

3.Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more.

4.Transfer shrimp to a large bowl. Let stand until juice forms in the bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.

5.Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend.

6.Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on the bottom of the pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.

7.Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.

8.Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.

Shrimp Fra Diavolo

Ingredients:

1 pound extra-large shrimp (16-20), peeled and deveined, tail left on
2 tablespoons olive oil, or more as needed
1 teaspoon red pepper flakes, or to taste
1 teaspoon salt, or to taste
1 pinch Aleppo pepper flakes, or to taste
1/2 yellow onion, sliced
3 cloves garlic, minced
1/2 teaspoon dried oregano
1 cup white wine
1 1/2 cups canned crushed tomatoes (such as San Marzano)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons thinly sliced fresh basil leaves

Directions:

1.Combine shrimp, olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl; toss to coat shrimp completely in oil and spices.

2.Heat a large skillet over high heat until very hot. Cook shrimp in a single layer until browned on one side, about 2 minutes. Turn shrimp and cook until browned on the other side, about 1 minute more. Transfer shrimp to a bowl.

3.Heat the same skillet over medium heat. Cook and stir onion with a pinch of salt in a hot skillet until onions are slightly golden and just becoming translucent; 2 to 4 minutes. Add garlic and oregano to onion; cook and stir until fragrant, 15 to 30 seconds.

4.Pour white wine into onions and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; add crushed tomatoes and lower heat to medium-low. Cook and stir until tomato mixture thickens and flavors blend, 10 to 15 minutes.

5.Return shrimp to skillet along with any accumulated juices in the bowl. Cook until shrimp are reheated, 2 to 4 minutes. Stir parsley and basil into sauce and season with salt, red pepper flakes, and Aleppo pepper flakes.

Spaghetti Aglio e Olio Recipe

Ingredients:

1 pound uncooked spaghetti
6 cloves garlic, thinly sliced
1/2 cup olive oil
1/4 teaspoon red pepper flakes, or to taste
salt and freshly ground black pepper to taste
1/4 cup chopped fresh Italian parsley
1 cup finely grated Parmigiano-Reggiano cheese

Directions:


1.Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.

2.Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.

3.Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle with Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.

4.Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

Veracruz-Style Red Snapper

Ingredients:

2 tablespoons olive oil
1/2 white onion, diced
3 cloves garlic, minced
1 tablespoon capers
1 tablespoon caper juice
1 cup cherry tomatoes, halved
1/3 cup pitted, sliced green olives (such as Castelvetrano)
1 jalapeno pepper, seeded and chopped
2 teaspoons chopped fresh oregano
2 teaspoons olive oil
2 (7 ounces) red snapper fillets, cut in half
salt and pepper to taste
1/2 teaspoon cayenne pepper, or more to taste
2 limes, juiced

Directions:

1.Preheat oven to 425 degrees F (220 degrees C).

2.Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.

3.Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.

4.Stir in tomatoes, olives, jalapeno pepper,. Cook and stir until jalapeno pepper softens and tomatoes begin to collapse about 3 minutes. Remove from heat; stir in oregano.

5.Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle with 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.

6.Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

BBQ Broiled Red Snapper

Ingredients:

Cooking spray
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon barbecue sauce
2 (7 ounces) red snapper fillets
salt to taste
cayenne pepper, or to taste

Directions:

1.Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with cooking spray.

2.Combine mayonnaise, lemon juice, and barbeque sauce in a bowl.

3.Place red snapper fillets on the prepared baking sheet and season with salt. Spread half the mayonnaise mixture over the top of each fillet and sprinkle with cayenne pepper.

4.Cook under the preheated broil until top is browned and bubbling and fish flakes easily with a fork, rotating the baking sheet if necessary, about 7 minutes.

Pan-Roasted Halibut with Mushrooms and Lemon Butter Sauce

Ingredients:

1 tablespoon olive oil
1 tablespoon butter
1/4 cup clamshell mushrooms, or more to taste
salt and freshly ground black pepper to taste
2 (7 ounce) halibut fillets
1 pinch cayenne pepper, or to taste
1/4 cup water
1/2 lemon, juiced
1 1/2 tablespoons butter, room temperature but not soft
1 tablespoon chopped flat-leaf Italian parsley

Directions:

1.Heat oil and 1 tablespoon butter in heavy skillet over medium-high heat until butter melts and begins to foam. Add mushrooms and a pinch of salt; saute in hot butter and oil golden brown, about 5 minutes. Push mushroom to the edges to clear a space in the center of the skillet.

2.Season halibut on each side with salt and cayenne pepper. Place halibut fillets in the center of the skillet and cook until the fillets begin to flake, 3 to 4 minutes per side. Transfer halibut to a warm serving plate.

3.Pour the water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, until water is reduced by half, 1 to 2 minutes. Pour lemon juice into mushroom mixture and stir.

4.Stir butter and parsley into mushroom mixture. Stir constantly until butter melts and forms a sauce; remove from heat and season with salt and black pepper. Spoon sauce and mushrooms over halibut.

Chicken with Chipotle and Green Onion Gravy

Ingredients:

2 skinless, boneless chicken breast halves
salt and fresh ground pepper to taste
15 ml olive oil
30 g butter
8 g all-purpose flour
180 ml chicken broth
10 g minced green onions
1 g chipotle chile powder, or more to taste

Directions:

1.Place chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season with salt and pepper to taste.

2.Heat olive oil in a skillet on high heat until it begins to shimmer, about 1 minute. Reduce heat to medium; cook chicken breasts until browned and no longer pink inside, about 5 minutes per side. Transfer cooked chicken to a warm plate and loosely cover with aluminum foil.

3.Melt butter in the skillet; stir in flour and cook for about 2 minutes. Stir in chicken broth, scraping up any browned bits from the bottom of the pan; cook and stir until gravy begins to simmer and thicken, 1 to 2 minutes.

4.Stir in green onions and chipotle chile powder.

5.Return chicken breasts to the skillet and cook until heated through, 1 to 2 minutes.

Minute Steak Recipe with BBQ Butter Sauce

Ingredients:

2 (5 ounces) boneless sirloin steaks
salt and freshly ground black pepper to taste
1/2 cup beef broth
1 1/2 tablespoons barbecue sauce
1 dash hot pepper sauce
freshly ground black pepper
1 teaspoon cold butter, or more to taste
1 tablespoon vegetable oil

Directions:


1.Place each steak between two sheets of heavy plastic (or inside a resealable freezer bag) on a solid, level surface. Firmly pound each steak with the smooth side of a meat mallet to a thickness of 1/4-inch. Remove steaks from plastic.

2.Generously season each steak with salt and ground black pepper. Set aside.

3.Combine beef broth, barbecue sauce, hot sauce, and black pepper in a bowl. Add chilled butter to broth mixture but do not stir.

4.Heat oil in a large skillet over high heat until it just begins to smoke, about 1 minute. Place each steak in the pan; sear for 45 to 60 seconds on each side. Remove steaks from skillet and set them aside to rest.

5.Pour the broth mixture into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir occasionally until butter is melted and incorporated, about 2 minutes.

6.Spoon broth and butter mixture over steak and serve.

Ranch Dressing

Ingredients:

1 1/3 cups mayonnaise
1/3 cup sour cream
1/3 cup buttermilk
1 tablespoon minced fresh Italian parsley
2 teaspoons sliced fresh chives
1/2 teaspoon dried dill weed
1/4 teaspoon dried tarragon
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
1 pinch cayenne pepper
1 pinch salt
2 drops Worcestershire sauce

Directions:

1.Combine mayonnaise, sour cream, and buttermilk in a large bowl. Stir in parsley, chives, dill, tarragon, garlic powder, onion powder, black pepper, cayenne pepper, salt, and Worcestershire sauce until combined.

2.Cover and refrigerate for 4 hours to overnight. Season with salt and black pepper to taste.

Beef Picadillo

Ingredients:

2 teaspoons olive oil
1 1/2 pounds ground beef (85% lean)
1 cup diced yellow onions
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 teaspoons cumin
1/2 teaspoon ground cinnamon
2 bay leaves
1/4 teaspoon cayenne pepper
4 cloves garlic, minced
3 tablespoons red-wine vinegar
3 cups crushed tomatoes
1/4 cup water
1/4 cup currants or raisins
1/2 cup sliced pimiento-stuffed green olives, or to taste

Directions:

1.Heat oil in a large skillet over medium-high heat. Add ground beef and break up into small pieces with a spoon or spatula as it browns. Cook until meat completely loses its pink color, 8 to 10 minutes. Add diced onion and salt. Cook until onions turn translucent, about 5 minutes. Add pepper, cumin, cinnamon, bay leaves, and cayenne pepper. Cook 2 minutes. Add garlic and cook 1 minute.

2.Stir in red wine vinegar, crushed tomatoes, and water. Cook a few minutes while deglazing pan. Add currants; bring back to a simmer. Reduce heat to medium-low; cover and cook until meat is tender, 15 to 20 minutes.

3.Gently stir in sliced olives; cover and cook another 10 to 15 minutes.