Ingredients
Equipment
Method
- Muddle leaves with simple syrup in rocks glass; add bourbon; fill with crushed ice. Stir & serve.
Author: Ed Hart
Categories
Salmon with Sweet Chili Glaze
Ingredients
Method
- Make the marinade by combining ¼ cup asian sweet chili sauce and soy sauce. Use a microplane to grate ginger and add to marinade.
- Line a rimmed baking tray with aluminum foil. Wash and place salmon filets skin side down on the tray. Spoon sauce over the filets and let marinate at room temperature for 30 minutes. Preheat broiler to high.
- Broil salmon for 6-10 minutes until caramelized and browned on top and salmon is opaque in the middle.
- Garnish with green onions or flat leaf parsley.
Categories
Beet and Cabbage Salad with Steak
Cabbage and Beet Salad with steak
Unique and flavorful recipe from Food & Wine.
Ingredients
Method
- Preheat oven to 425°. Trim beets by cutting off the leaves and stringy roots. Toss with 1 tablespoon oil on a large rimmed baking sheet. Spread in an even layer. Cover tightly with aluminum foil.
- Bake beets 45 to 55 minutes. Uncover, and let cool slightly, about 10 minutes. Peel beets, and cut into quarters. Place beets in a large bowl; gently toss with cabbage, vinegar, horseradish, sugar, 1 tablespoon oil, and 1 teaspoon kosher salt. Set aside.
- While beets are roasting, marinate steak in Dale's sauce for 30 minutes.
- Preheat grill while beets are roasting. Grill steaks over medium high heat for 3-4 minutes on each side until temp reaches 135°-140°. Remove from grill and let steaks rest for 10 minutes. Slice for serving.
- While steaks rest, whisk together Greek yogurt, bleu cheese, remaining 1/2 teaspoon kosher salt, and remaining 1/2 teaspoon pepper in a small bowl until almost smooth. Spread yogurt and cheese mixture on 4 plates; divide cabbage mixture and steaks among plates. Sprinkle with parsley and sea salt.
Categories
Oven Baked Rib Recipe
Fall-off-the-Bone Ribs
My go to rib recipe for summer cookouts. Baking in the oven and then finishing on the grill gives me better control over the heat and cooking.
Ingredients
Method
- Preheat oven to 275°
- Remove the rib membrane. See links to a couple "how to videos" here. Place them on a rimmed baking sheet.
- Generously season both sides of ribs with my Dry Rib Rub. Or for another option, here's a Kansas City rub. Cover tightly with foil.
- Bake ribs at 275° for 3 hours, until they are tender.
- Once done, remove from the oven and grill for a few minutes to dry and crisp the outside.
Categories
Butternut Squash Soup
Roasting the squash brings out its natural sweetness and creates a richer, more concentrated base, while aromatics and broth round it out into something smooth and satisfying. Butternut squash itself has a naturally sweet, nutty flavor that intensifies as it cooks, making it especially well-suited for soups that are both hearty and balanced.
Categories
Roast Boneless Leg of Lamb Recipe
Roast Boneless Leg of Lamb
This has been my go to recipe for Easter for the past couple years. I think the original recipe came from the NY Times cooking. This recipe roasts the lamb in the oven at 425° initially for 15 minutes, then reducing the temperature to 350° for the remainder, until the internal temperature reaches between 130° – 135°. The rule of thumb is to roast for 25-30 minutes per pound, after the initial 15 minutes of roasting at the higher temperature. Then rest the roast, tented with foil, for another 15 minutes. The temperature will continue to rise to about 140° – 145°.
Ingredients
Method
- Preheat oven to 425°. Allow butter to come to room temperature. Using a food processor or mortar and pestle, mix ⅔ of the anchovies, rosemary leaves, and garlic cloves into a chunky paste. Separately, mix the remaining anchovies and butter into a paste.
- Using a sharp knife, make a dozen or more incisions, about 2" deep through the fat portion that covers the roast. This will be the top of the roast. Press the anchovy/rosemary/garlic paste into the incisions. Then rub the anchovy/butter paste all over the outside of the roast. Season with freshly ground black pepper.
- Place the lamb on a rack in a roasting pan or dutch oven, with the fat side up, and squeeze a lemon halves all over it. Pour the wine into the roasting pan. Roast for 15 minutes at 425°, then reduce to 350° and roast, basting every 20 minutes or so, for 25 minutes per pound of meat until a meat thermometer reads 130°-135° internal temperature.
- Remove roast from the oven and let rest on a rack for 15 minutes, tented with foil.
- While the roast is resting, spoon off the fat from the drippings, then transfer to a saucepan, over medium heat, and simmer the liquid, whisking in more wine to taste.
- Carve and serve with au jus. Garnish with rosemary sprigs.
Categories
Focaccia Bread Recipe
Basic Focaccia Bread Recipe
Simple and easy focaccia bread recipe from Bon Appétit. This is a great foundational recipe that is delicious by itself or you can add a variety of toppings to make different varieties.
Ingredients
Equipment
Method
- Whisk one ¼ oz envelope active dry yeast, 2 tsp honey, and 2 ½ cups lukewarm water in a mixing bowl and let it sit for 10 minutes.
- Add 5 cups all purpose flour and kosher salt and mix with a rubber spatula until a shaggy dough forms and there are no dry streaks.
- In a large bowl add 4 tbsp of the olive oil. Transfer the dough to the large bowl and turn to coat with oil. Cover with plastic wrap and let rise in the refrigerator for 8-24 hours until doubled in size. You can also let it rise at room temperature for 3-4 hours.
- Butter a 9" x 13" baking pan. Add 1 tbsp olive oil to the middle of that pan.
- Take the dough bowl and using 2 forks, lift the opposite side edge of the dough and fold over the center. Give the bowl a quarter turn and continue to fold the dough until it's deflated and formed into a rough ball. Transfer dough to the prepared baking pan. Cover with the remaining olive oil, and let rise, uncovered, in a warm spot until doubles in size, usually 1½ to 4 hours. The dough will be ready when, if you poke it with your finger, it springs back slowly leaving an indentation.
- Preheat oven to 450°. Lightly oil your hands. Dimple focaccia all over, creating deep depressions in the dough. Be aggressive. Drizzle the dough with 1 tbsp olive oil and sprinkle with sea salt. Bake for 20-30 minutes.
- [Optional] Prior to serving, melt 4 tbsp butter in a saucepan over medium heat. Grate cloves with a microplane and add to butter, cooking until garlic is lightly toasted. Brush garlic butter over focaccia and cut into squares for serving.
- You can freeze focaccia bread. Reheat on a baking sheet in a 300° oven.
Ingredients
Equipment
Method
- Add Aperol, gin, lemon juice, and simple syrup to a cocktail shaker. Add ice cubes and shake vigorously for 30 seconds.
- Strain into a coupe glass and garnish with either a maraschino cherry, lemon slice, or lime slice.
If using egg white
- First add the egg white to the shaker and shake vigorously for 30 seconds. Then add the liquor and follow recipe above.
Ingredients
Equipment
Method
- Add vodka, Cointreau, lime juice, and cranberry juice cocktail to a shaker with ice. Shake well until chilled.
- Strain cocktail into a couple glass.
- Garnish with a lime wedge
Categories
Carnitas for Street Tacos
Ingredients
Equipment
Method
- Trim off excess fat from pork roast. Cut into cubes, roughly 2 inches. Transfer to a large bowl
- Combine spices – salt, oregano, cumin, pepper, chile powder, and paprika – in in a small bowl. Rub pork with spice mixture. Coat the seasoned pork with olive oil. Add chopped onions and minced garlic and combine. Transfer to the pressure cooker pot.
- Pour in orange juice until pork is covered, or mostly covered. Add more orange juice if needed. Let the pork marinade for at least 20 minutes; longer if desired.
- Place lid on pressure cooker and cook for an hour and 10 minutes. Let pressure come down naturally.
- Remove pork and shred. If desired, add pork back to pressure cooker pot and, if you're using a cooker with an air fryer, cook for about 5 minutes to get those brown tips on the edges of the meat.
