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monthly 0.5 https://www.the5tastestable.com/desserts-recipes-blog daily 0.75 2024-04-14 https://www.the5tastestable.com/desserts-recipes-blog/lemon-curd monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/9fc20570-01b3-49a6-be41-01ccb372496d/Lemon+Curd2.JPG Desserts - Lemon Curd - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/a045d7fe-4059-48c4-8151-4ca0ccfc2193/Zabaglione+double+boiler.jpg Desserts - Lemon Curd - Make it stand out *Note: I used a stainless steel bowl over a saucepan for my double boiler. Using a double boiler gives you a bit more control over the heat under the lemon curd. https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/923c3328-d3de-487e-ad4b-7755901ed222/Lemon+Curd.JPG Desserts - Lemon Curd - Make it stand out Pictured: Lemon Curd Tart with sponge cake, fresh berries, and whipped cream. https://www.the5tastestable.com/desserts-recipes-blog/pina-colada-parfait monthly 0.5 2024-11-01 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/cd1d8b13-1b0f-4d1d-8e6e-15f1319a8b17/Pi%C3%B1a+Colada+Dessert.jpg Desserts - Piña Colada Parfait - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.the5tastestable.com/desserts-recipes-blog/bourbon-caramel-sauce monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/ede1d6b2-7d0c-418c-b2b6-bd4b64d298d4/Salted+Bourbon+Caramel+Sauce2.jpg Desserts - Salted Bourbon Caramel Sauce - Make it stand out 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In a heavy large pot combine parsnips and star anise with enough chicken stock (or water) to cover. 2. Place over moderately high heat, cover, and bring to a boil. Continue boiling until tender, about 30 to 45 minutes. 3. Remove the parsnips with a slotted spoon to a food processor or blender. 4. Reduce the chicken stock with the Star Anise by a half. 5. Working in 2 batches, pureé hot parsnips sour cream or crème fraiche until smooth. 6. Continue to add a small amounts of the reduced anise flavored stock to the puree until you have a creamy smooth pureé. 7. 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PINEAPPLE-MANGO-SALSA Yield about 2 1/2 cups Ingredients: 1 cup peeled diced ripe mango 1 cup diced pineapple 1/2 cup diced sweet red pepper, or cubanelle pepper 3 tablespoons finely chopped red onion 3 tablespoons minced fresh cilantro 3 tablespoons lime juice 1 tablespoon olive oil 1/2 jalapeno pepper finely chopped Preparation: Combine all the ingredients and refrigerate at least an hour for flavors to meld. https://www.the5tastestable.com/salads-recipes-blog/corn-and-bean-salad-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1623947510004-TTYOMQIP8EO991Y7LOXX/Corn+and+Bean+Salad.jpg Salads - Sweet Corn and White Bean Salad - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.the5tastestable.com/salads-recipes-blog/asian-pear-avocado-and-cherry-salad-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1622306105025-OR5YOHPHEF5POLERAHVF/Asian+Pear-Avocado-Cherry+Fruit+Salad.JPG Salads - Asian Pear, Avocado, and Cherry Fruit Salad - Make it stand out Photo: c. foodblogchef 2020 Copy and paste to print the recipe. ASIAN PEAR, AVOCADO, AND CHERRY FRUIT SALAD Serves 4 Ingredients: Bibb or Boston Lettuce 2 Asian pears cored and sliced 2 Avocados peeled, seeded, and sliced 20-24 Sweet Bing Cherries White Balsamic Vinaigrette Salt and pepper to taste Preparation: 1. Alternate the slices of avocado and pear atop a leaf of lettuce 2. Arrange 4-5 cherries alongside the avocado and pear slices 3. Dress with the vinaigrette (see Note for vinaigrette recipe) 4. Top with a bit of freshly ground black pepper *Note: for the Vinaigrette Mix ¼ cup white balsamic vinegar with ¼ teaspoon each of salt and pepper (or to taste) Add a ½ teaspoon of Dijon mustard A few drops of lime juice (optional) Whisk in 3/4 cup of good olive oil until emulsified https://www.the5tastestable.com/salads-recipes-blog/panzanella-salad-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1620920688781-GH7HE68EKOLYGS99VB1B/Panzanella.JPG Salads - Panzanella with Mozzarella, Cherry Tomatoes, and Fresh Herbs - Make it stand out Photo: c. foodblogchef 2021 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/12aaa955-3f5e-4a46-abd9-bc2090b67fa8/Panzanella2JPG.jpg Salads - Panzanella with Mozzarella, Cherry Tomatoes, and Fresh Herbs - Make it stand out Whatever it is, the way you tell your story online can make all the difference. 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Celadon Bowl by Guy Matsuda, Plainfield Pottery, Plainfield, MA. Copy and paste to print the recipe MIXED GRAINS AND WHITE RICE Serves 4-5 Ingredients: 2 cups white rice ½ cup Sukoyaka 8 Grain mix 3 cups of water Preparation: 1. Add 5 ounces of water to ½ cup of Grain Mix and soak for 30 minutes. 2. Add the white rice to your rice pot and rinse and drain twice. 3. Add 3 cups of water to the white rice. 4. Drain the Grain Mix and add it to the white rice. 5. Cover the rice pot and bring to a boil over medium heat; lower the heat to low and simmer for 25 minutes or until the water is absorbed. 6. Remove from heat and allow to stand covered for 15 minutes; fluff the rice-grain mix with a fork and serve. https://www.the5tastestable.com/rice-recipes-blog/lemony-wild-mushroom-risotto-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1576019294159-GFREVF9RCX9346TC38WX/Lemony+Wild+Mushroom+Risotto+with+Grilled+Shrimp+.JPG Rice - Lemony Wild Mushroom Risotto Photo: c. foodblogchef 2019 - Lemony Wild Mushroom Risotto https://www.the5tastestable.com/rice-recipes-blog/category/Rice monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/risotto monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/slab+bacon monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/onion monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/cilantro monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/soy+sauce monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/long+grain+rice monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/cumin monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/garliceggs monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/arborio+rice monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/sage monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/olive+oil monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/canola+oil monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/dry+sherry monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/eggs monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/squash+risotto monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/oilive+oil monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/Panko monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/galic monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/ginger monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/chicken+broth monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/oyster+sauce monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/tumeric monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/lemon+juice monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/scallions monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/shrimp monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/saffron monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/pecans monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/salt+and+pepper monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/mixed+grains monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/thyme monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/parsley monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/lemon monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/peas monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/white+wine monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/pancetta monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/honey monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/shallots monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/carrots monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/parmesan+cheese monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/garlic monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/butter monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/sesame+oil monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/rice monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/mushrooms monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/bacon monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/honey+nut+squash monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/cooked+rice monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/red+pepper+flakes monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/soysauce monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/nutmeg monthly 0.5 https://www.the5tastestable.com/rice-recipes-blog/tag/shallot monthly 0.5 https://www.the5tastestable.com/drinks-recipes-blog daily 0.75 2024-11-26 https://www.the5tastestable.com/drinks-recipes-blog/mocha-tequila monthly 0.5 2024-11-26 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/ad7e0bfe-77d9-40ce-b5d7-a30e50978e97/Mocha+Tequila.JPG Drinks - Mocha Tequila - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/9aae32d9-7dd6-4427-a816-c448d13efc0b/Mocha+Tequila2.jpg Drinks - Mocha Tequila - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.the5tastestable.com/drinks-recipes-blog/raspberry-liqueur monthly 0.5 2024-10-29 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/b2bb0dca-5959-4726-8f68-1cf567aed4d8/Rasberry+Liqueur2.jpg Drinks - Raspberry Liqueur (Liquore al Lampone) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/10f87fda-43da-4771-8cf1-84837627caa9/Rasberry+Liqueur.jpg Drinks - Raspberry Liqueur (Liquore al Lampone) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.the5tastestable.com/drinks-recipes-blog/strawberry-rhubarb-liqueur monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/80bd36bb-cadf-4834-9c41-ac85cfec6ae8/Strawberry+Rhubarb+Liqueur5.jpg Drinks - Strawberry Rhubarb Liqueur - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/3d5c1943-3791-4d8c-88cc-58247680eecf/Strawberry+Rhubarb+Liqueur1.jpg Drinks - Strawberry Rhubarb Liqueur - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/f58e6759-8274-4967-bd07-ea6c532aa28f/Strawberry+Rhubarb+Liqueur.jpg Drinks - Strawberry Rhubarb Liqueur - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/6c1a39fe-db31-4370-81a2-6b4bf672d98d/Strawberry+Rhubarb+Liqueur2.jpg Drinks - Strawberry Rhubarb Liqueur - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/0bcb0026-32e5-4a56-917e-d45917b45f15/Strawberry+Rhubarb+Liqueur4.jpg Drinks - Strawberry Rhubarb Liqueur - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.the5tastestable.com/drinks-recipes-blog/orange-liqueur monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/47e5ecb8-45ae-4b1a-9d34-c8952f1b9251/Orancello.JPG Drinks - Cara Cara Orange Liqueur - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.the5tastestable.com/drinks-recipes-blog/wet-hot-and-dirty-martini monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/8b44b518-fe5f-4dd6-ab2c-12f837387812/Wet+Hot+and+Dirty+Martini.jpg Drinks - The Very Wet, Hot and Dirty Martini - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/31e5add6-61c8-4d48-88b1-ff96122aab4d/Apr%C3%A8s-martini2.jpg Drinks - The Very Wet, Hot and Dirty Martini - Make it stand out après-martini https://www.the5tastestable.com/drinks-recipes-blog/vieux-carre-cocktail monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/18fea006-716c-4ff6-9758-d32694157b25/Vieux+Carr%C3%A9.jpg Drinks - Vieux Carré Cocktail - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/d374e7d9-869f-4c6d-80d9-8162e03f746c/Vieux+Carr%C3%A93.jpg Drinks - Vieux Carré Cocktail - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.the5tastestable.com/drinks-recipes-blog/lemonade-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/f477a5f4-097d-4bb0-b989-b8d8ba281857/Lemonade2.jpg Drinks - Lemonade - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.the5tastestable.com/drinks-recipes-blog/mojito-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/d64c468c-c47e-4a65-a998-f9a19f6b62f2/Mojito2.jpg Drinks - Mojito - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.the5tastestable.com/drinks-recipes-blog/orange-whisper-cocktail-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/d1975a54-a463-492b-9b68-d082bde568f5/Orange+Whisper.JPG Drinks - Orange Whisper Cocktail - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.the5tastestable.com/drinks-recipes-blog/lemon-ginger-martini-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/4dfb4994-dd0f-40f3-8866-3c8aa6470c0c/Lemon+Ginger+Martini.JPG Drinks - Lemon Ginger Martini - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.the5tastestable.com/drinks-recipes-blog/walnut-manhattan-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/0371cc86-0fbc-435f-b40a-5b96927a7522/Black+Walnut+Manhattan.JPG Drinks - Perfect Walnut Manhattan - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.the5tastestable.com/drinks-recipes-blog/sidecar-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/372dbb8a-226e-43b5-bbb9-81f43b78852b/Sidecar.JPG Drinks - Sidecar - Make it stand out Photo: c. foodblogchef 2021 https://www.the5tastestable.com/drinks-recipes-blog/drunk-uncle-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1634047632597-52WPGQIXJTLT2Q25X35V/Drunk+Uncle.JPG Drinks - Drunk Uncle - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.the5tastestable.com/drinks-recipes-blog/americano-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1629381315402-KJYLPEZDMBK1N8Y2ZJNM/Americano.JPG Drinks - Americano - Make it stand out Photo: c. foodblogchef 2021 AMERICANO Yield: 1 drink Ingredients: 1 ½ ounce Campari (sub Aperol for an “Aperol Americano”) 1 ½ ounce Sweet Vermouth club soda dash of Orange Bitters (optional) orange twist Preparation: Fill a tall glass with ice, add the Campari and Vermouth, top with club soda, stir, and garnish with an orange twist. https://www.the5tastestable.com/drinks-recipes-blog/lemongrass-lemon-drop-cocktail-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1618881516267-SZG469ZR2MPN4QIKUMO2/Lemongrass-Lemon+Drop+Cocktail.JPG Drinks - Lemongrass-Lemon Drop Cocktail Photo: c. foodblogchef 2021 https://www.the5tastestable.com/drinks-recipes-blog/limoncello-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/8c2c869b-e9b0-47cd-a83e-47050b93e26e/Limoncello8.jpg Drinks - Limoncello https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/aaa208b5-c3d7-47f9-ab09-885bac4cf244/Limoncello.jpg Drinks - Limoncello - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/3c46ae9d-0bbc-4b6b-8b7d-00f648c4631a/Limoncello3.jpg Drinks - Limoncello - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/5a4ca256-86d3-4529-bed9-2f4f8f3e77ca/Limoncello6.jpg Drinks - Limoncello - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/2d3c3e02-5088-466d-bdc4-51b8dcb5eb57/Lemonade2.jpg Drinks - Limoncello - Make it stand out Waste-no, want-not. You can make delicious homemade Lemonade with the leftover peeled lemons. https://www.the5tastestable.com/drinks-recipes-blog/lemongrass-basil-vodka-gimlet-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1614868440089-HRKC76H5HYWY2SQBTD15/Lemongrass-Basil+Vodka+Gimlet2.JPG Drinks - Lemongrass-Basil Vodka Gimlet https://www.the5tastestable.com/drinks-recipes-blog/vodka-espresso-martini-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1608822737110-53IY40NQICTG0BX8GM5B/Vodka+Espresso+Martini.JPG Drinks - Vodka Espresso Martini Photo: c. foodblogchef 2020 Copy and paste to print the recipe. VODKA ESPRESSO MARTINI Ingredients: 2 oz. premium vodka (or tequila, if you prefer) 1 oz. chilled espresso (or other strong coffee: I use 50/50 Espresso and French Roast) ½ oz. Tia Maria (or Kahlúa) ½ oz. Amaretto (or Simple Syrup) lightly whisked heavy cream to float on top cocoa powder orange zest Preparation: 1. Pour the first four ingredients into a shaker with ice. Shake and strain into a martini glass. 2. Gently pour or spoon your desired amount of lightly whisked cream atop. 3. Sprinkle cocoa powder over the cream. (Using a fine-mesh sieve helps to achieve a more uniform light sprinkle.) 4. Rub the rim of the glass with a piece of orange zest and garnish with a twist of orange zest. https://www.the5tastestable.com/drinks-recipes-blog/boulevardier-cocktail-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1605372551898-6TCLGIMSMRQ3AHKQ8ONO/Boulevardier+Cocktail.JPG Drinks - Boulevardier Cocktail Photo: c. foodblogchef 2020 https://www.the5tastestable.com/drinks-recipes-blog/strawberry-daiquiri-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1591625937915-I1TQYC67A8F2CSPGGK6I/Strawberry+Daiquiri.JPG Drinks - Strawberry Daiquiri c. foodblogchef 2020 https://www.the5tastestable.com/drinks-recipes-blog/pina-colada-martini-recipe monthly 0.5 2024-06-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1585665685420-J7NX9YJVKLFGWLBIVIJH/Pina+Colada+Martini.JPG Drinks - Piña Colada Martini Photo: c. foodblogchef 2020 https://www.the5tastestable.com/drinks-recipes-blog/shogun-martini-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1582910605991-UBCFTFA6OUAF03BT7JEI/Sake-Martini_lynn+latimer+glass.JPG Drinks - Shogun Martini Photo: c. foodblogchef 2020 Martini glass by Lynn Latimer Glass https://www.the5tastestable.com/drinks-recipes-blog/manhattan-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1574779128980-5ARDFQHK8RWMJYL8L9DI/Manhattan2.JPG Drinks - Manhattan Photo: c. foodblogchef - Manhattan in a coupe glass https://www.the5tastestable.com/drinks-recipes-blog/cosmopolitan-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1574703241729-05J3COUQ5IZHDZY3HTXV/Cosmo1a.JPG Drinks - Cosmopolitan Photo: c. foodblogchef 2019 - Two Grape Cosmo Copy and paste to print the recipe. TWO GRAPE COSMO Yield 1 large Cosmo or two smaller Ingredients: 3 parts Vodka 1 1/2 or 2 parts Cranberry Juice (to taste) 1 part Rose’s Lime Juice 1 part Triple Sec garnish with grapes, a half-round of sliced orange, or lime. Preparation: Combine the ingredients in a shaker with a cup of ice; shake for about 20 seconds; strain into a martini or coupe glass; garnish. Enjoy! https://www.the5tastestable.com/drinks-recipes-blog/caribbean-coconut-martini-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1574702300501-ESYCYFYSFA126Y5QO013/Coconut+Martini.jpg Drinks - Caribbean Coconut Martini Photo: c. foodblogchef 2019 - Caribbean Coconut Martini Copy and paste to print the recipe. CARIBBEAN COCONUT MARTINI Yield: 1 drink Ingredients: 2 parts Vodka 1 part Coconut Rum 1 part Rose’s Lime squeeze of fresh lime to taste Preparation: Combine the ingredients in a shaker with a cup of ice; shake for 20-30 seconds; strain into a martini or coupe glass. Garnish with a half-round of sliced fresh lime. https://www.the5tastestable.com/drinks-recipes-blog/classic-martini-redux-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1574701936495-POKHVA8ZWROGLNB2N2J7/Martini.JPG Drinks - Classic Martini Redux Photo: c. foodblogchef 2019 - Classic Martini Redux https://www.the5tastestable.com/drinks-recipes-blog/watermelon-agua-fresca-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1573830860888-26DYFF2GGDZWTJ58SICM/liquado5.JPG Drinks - Watermelon Agua Fresca Photo: c. foodblogchef 2019 - Watermelon Agua Fresca https://www.the5tastestable.com/drinks-recipes-blog/negroni-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1574346495665-PQ69VKOIVF2O4TRCCB6R/Negroni.JPG Drinks - Negroni Photo: c. foodblogchef 2019 - Negroni Cocktail Copy and paste to print the recipe. THE NEGRONI Ingredients: (Rule of Thirds) 1 or 1 1/2 parts good quality Gin 1 part Sweet Vermouth 1 part Campari Preparation: 1. Add the ingredients to a glass with ice. 2. Stir until blended and chilled. 3. Add 3-4 drops of fresh orange juice and stir (optional) 4. Garnish with an expressed (squeezed) orange peel (zest, no white pith) or an orange round. Enjoy! https://www.the5tastestable.com/drinks-recipes-blog/category/Drinks monthly 0.5 https://www.the5tastestable.com/drinks-recipes-blog/tag/angostura+bitters monthly 0.5 https://www.the5tastestable.com/drinks-recipes-blog/tag/dry+vermouth monthly 0.5 https://www.the5tastestable.com/drinks-recipes-blog/tag/Kahlua monthly 0.5 https://www.the5tastestable.com/drinks-recipes-blog/tag/cara+cara monthly 0.5 https://www.the5tastestable.com/drinks-recipes-blog/tag/olive+brine monthly 0.5 https://www.the5tastestable.com/drinks-recipes-blog/tag/orange+twist monthly 0.5 https://www.the5tastestable.com/drinks-recipes-blog/tag/ice monthly 0.5 https://www.the5tastestable.com/drinks-recipes-blog/tag/rum monthly 0.5 https://www.the5tastestable.com/drinks-recipes-blog/tag/Coconut+Rum monthly 0.5 https://www.the5tastestable.com/drinks-recipes-blog/tag/orange+liquer monthly 0.5 https://www.the5tastestable.com/drinks-recipes-blog/tag/Lemonade monthly 0.5 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print the recipe. CREAMY PARMESAN POLENTA Serves: 6-8 Ingredients: 4 cups of water 1 cup half-and-half or whole milk 1 ½ teaspoons salt 1 cup coarse grind cornmeal 3 tablespoons butter 1/2 cup grated Parmesan cheese pinch of baking soda (to help it cook faster) Preparation: 1. Bring the water and milk to a boil in a heavy-duty saucepan or small Dutch oven. Stir in 1 1/2 teaspoons salt. 2. Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer, cover and continue to cook the polenta for 25-30 minutes, until it's thick, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan. 3. When it's done, remove from the heat and stir in the butter, cheese, and additional salt to taste if needed. 4. Serve warm, sprinkled with additional cheese if desired and the topping of your choice. 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the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/e8e024b0-f151-44be-aecb-3cd4cb257397/Lemon+pepper2.jpg Sauces, Marinades, Rubs, etc. - Lemon Pepper - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/chorizo-vinaigrette monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/74186c01-30fa-4dc0-a3ce-ee034c1c7f71/Rolled+Pork+Loin+with+Herb+Pesto.jpg Sauces, Marinades, Rubs, etc. - Chorizo Vinaigrette - Make it stand out Pictured: Chorizo Vinaigrette drizzled over Rolled Pork Loin with Herb Pesto and Squash Risotto https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/avocado-aioli monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/9ee8aa03-7bf6-41e7-8563-fda27abc5914/Avocado+Aioli.JPG Sauces, Marinades, Rubs, etc. - Avocado Aioli - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/3e718f16-f72b-4e9d-9374-ef133b0ead03/Avocado+Aioli3.JPG Sauces, Marinades, Rubs, etc. - Avocado Aioli - Make it stand out Grilled steak sandwich with tomato, lettuce, and avocado aioli. https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/60c23c08-f1db-40b6-8575-5eac7e9bfc71/Avocado+Aioli2.JPG Sauces, Marinades, Rubs, etc. - Avocado Aioli - Make it stand out Steak sandwich. https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/quick-aioli-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/f4a8c672-5ddc-4c35-88bc-230a7d300bb4/Shrimp+Salad3.JPG Sauces, Marinades, Rubs, etc. - Quick Aioli - Make it stand out Whatever it is, the way you tell your story online can make all the difference. 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(Vegetarian "Bacon") - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/7da0e0bb-94eb-4783-ad67-f9dbf61dcbc2/Spinach+Ravioli+with+Brown+Butter+and+Crispy+Shiitake2a.JPG Sauces, Marinades, Rubs, etc. - Air-fried Crispy Shiitake (Vegetarian "Bacon") - Make it stand out Photo: c. foodblogchef 2021 Spinach Ravioli with Brown Butter and Crispy Shiitake https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/mushroom-artichoke-sauce-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1634913990780-V72QBXA01AE8UQVF0YVY/Ravioli+with+Artichoke+Mushroom+Sauce.JPG Sauces, Marinades, Rubs, etc. - Mushroom Artichoke Sauce with Sage - Make it stand out Photo: c. foodblogchef 2021 https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/peachy-habanero-hot-sauce-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1631809659231-84CIB30DP88M4WGYHO65/Peachy+Hot+Sauce.jpg Sauces, Marinades, Rubs, etc. - Peachy Habanero Hot Sauce - Make it stand out Photo: c. foodblogchef 2021 https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/tonnato-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1626278212357-T5IEYIC7CUSJKV0GJYY3/Rolled+Pork+Loin+Roast.JPG Sauces, Marinades, Rubs, etc. - Tonnato with Stuffed Pork Loin - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. EASY TONNATO SAUCE 2 cups Ingredients: 1 cup mayonnaise 1/2 cup extra-virgin olive oil 1- 6-ounce can tuna in olive oil (not drained) 2 anchovy fillets (if you love anchovies add an extra fillet!) 2-3 tablespoons fresh lemon juice (to taste) 3 tablespoons drained, rinsed capers Preparation: In a blender, purée all ingredients, including oil from tuna can, until smooth and season with salt and pepper. https://www.bonappetit.com/story/tonnato-sauce-recipe https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/creamy-parmesan-polenta-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1624811463503-RUJQIRSUNC7I8DJ9HWUT/Creamy+Parmesan+Polenta.jpg Sauces, Marinades, Rubs, etc. - Creamy Parmesan Polenta - Make it stand out Photo: c. foodblogchef 2020 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1624810994903-U2GUG2X9QUO1Q5GAT99P/Polenta+Cake+with+Beef+Ragu.JPG Sauces, Marinades, Rubs, etc. - Creamy Parmesan Polenta - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/fruit-and-nut-granola-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1623266106063-KWFDDNEXEQ592ED977E5/Granola2.JPG Sauces, Marinades, Rubs, etc. - Fruit and Nut Granola - Make it stand out Photo: c. foodblogchef 2020 https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/pizza-sauce-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1619785308325-HMVAU437WIX4NDKC8P0U/Grilled+Pizza.jpg Sauces, Marinades, Rubs, etc. - Quick and Easy Pizza Sauce Photo: c. foodblogchef 2021 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1621861828266-Q6UZW3HKK9K1T7VUSPQM/Pizza+Sauce.jpg Sauces, Marinades, Rubs, etc. - Quick and Easy Pizza Sauce - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/kansas-city-dry-rub-recipe monthly 0.5 2024-05-24 https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/bourbon-brown-sugar-barbecue-sauce-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/a7426bd6-73a0-498e-94fe-97648103abcb/Barbecue+Pork+Ribs.JPG Sauces, Marinades, Rubs, etc. - Bourbon-Brown Sugar Barbecue Sauce - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/chinese-duck-sauce-recipe monthly 0.5 2023-01-28 https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/green-apple-ginger-chutney-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1613414376456-AEGLP4SVC0WJM68T5N3S/Green+Apple-Ginger+Chutney.JPG Sauces, Marinades, Rubs, etc. - Green Apple-Ginger Chutney Photo: foodblogchef 2021 https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/hard-cooked-eggs monthly 0.5 2024-06-01 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1612889270376-KVXBC4FRM8SQ6U2CE61H/Easy+Peel+Hardcooked+Eggs.JPG Sauces, Marinades, Rubs, etc. - Easy Peel Perfect Steamed Hardcooked Eggs Photo: c. foodblogchef 2021 https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/avocado-pickles-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1612358161450-9W5IIKSS33QKDN57ZCF3/Avocado+Pickles.jpg Sauces, Marinades, Rubs, etc. - Avocado Pickles Photo: c. foodblogchef 2021 Copy and paste to print the recipe. AVOCADO PICKLES Ingredients: • 1 cup distilled white vinegar • 1 cup water • 1/3 cup sugar • 1 tablespoon kosher salt • 1 teaspoon crushed red pepper flakes • 1 clove garlic, thinly sliced • 5 sprigs of cilantro • 1-2 under-ripe avocados, peeled and thinly sliced Directions: 1. In a small saucepan over medium heat, combine vinegar, water, sugar, and salt and bring to a boil, stirring frequently. When the sugar and salt have dissolved, set aside to cool. 2. In a mason jar or other glass jar with a tight-fitting top, place red pepper flakes, garlic, cilantro, and avocado slices. Pour the cooled pickling mixture into the jar and seal tightly with a lid. 3. Refrigerate for at least 3 hours before serving. https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/mango-salsa-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1606753100334-Z1JGXYWOUIMCHHY5FEFG/Teriyaki+Salmon+with+Mango+Salsa.JPG Sauces, Marinades, Rubs, etc. - Mango Salsa Photo: c. foodblogchef 2020 https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/red-pepper-paste-recipe monthly 0.5 2024-05-24 https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/strawberry-sauce-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1602090471376-79DJ8AH4I529R13V3ZX1/Strawberry+Sauce.JPG Sauces, Marinades, Rubs, etc. - Simple Sweet and Tangy Strawberry Sauce Photo c. foodblogchef 2020 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1602090826208-00WDU1MAB666YL901IL2/Strawberry+Sauce3.JPG Sauces, Marinades, Rubs, etc. - Simple Sweet and Tangy Strawberry Sauce Photo c. foodblogchef 2020 STRAWBERRY VINAIGRETTE WITH MIXED GREENS https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/hot-sauce-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1601495063253-HKADUR5TMEFTUJR8CJTI/Hot+Sauce.JPG Sauces, Marinades, Rubs, etc. - Habanero Hot Sauce Photo c. foodblogchef 2020 https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/savory-raspberry-sauce-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1594398205070-AG9WKG65KT0QQZ54EF0Q/image-asset.jpeg Sauces, Marinades, Rubs, etc. - Savory Raspberry Sauce Photo c. foodblogchef 2020 https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/porchetta-spice-dry-rub-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1629033097747-TNS6GDO2WBM3Z2ATUNWA/Spice+Crusted+Pork+Tenderloin.jpg Sauces, Marinades, Rubs, etc. - Porchetta Spice Dry Rub - Make it stand out Photo: c. foodblogchef 2020 Copy and past to print the recipe. Ingredients: 3 tablespoons crushed fennel seeds 1/4 teaspoon crushed red pepper flakes 2 teaspoons dried sage 1 teaspoon dried crushed rosemary 1 teaspoon granulated garlic 1 teaspoon Kosher salt ¼ teaspoon black pepper Use a spice grinder or mortar and pestle to crush the fennel seeds, rosemary and red pepper flakes. Mix all the ingredients well. Rub on meat and hour or more before cooking. https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/rhubarb-chutney-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1590761137922-9X8TDL3EPXK4B9L6M5FL/Rhubarb+Chutney.jpg Sauces, Marinades, Rubs, etc. - Rhubarb Chutney Photo c. foodblogchef 2020 https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/cajun-spice-mix-recipe monthly 0.5 2024-05-24 https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/marsala-wine-sauce-with-cranberries-and-sage-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1587752282688-H4POW5Q2O6R6SATGAL0Y/Turkey+Roulade+with+Marsala+Wine+Sauce.JPG Sauces, Marinades, Rubs, etc. - Marsala Wine Sauce with Cranberries and Sage Photo c. foodblogchef 2020 https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/pico-de-gallo-salsa-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1586094842429-JJRYMQ3VB5C28ZK3Q58J/Pico+de+Gallo.jpg Sauces, Marinades, Rubs, etc. - Pico de Gallo Salsa Photo: c. foodblogchef 2020 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1586094891420-5BXVGUVKBM6XVNW87NNP/Pico+de+Gallo2.jpg Sauces, Marinades, Rubs, etc. - Pico de Gallo Salsa Photo: c. foodblogchef 2020 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1586095080781-2EE8Q1TC6CMGNW63Y1VQ/Pico+de+Gallo3.jpg Sauces, Marinades, Rubs, etc. - Pico de Gallo Salsa Photo: c. foodblogchef 2020 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1586095169370-HIKBXO12086M10MTJD29/Pico+de+Gallo4.jpg Sauces, Marinades, Rubs, etc. - Pico de Gallo Salsa Photo: c. foodblogchef 2020 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1586095229887-S4GBEH3SBU99HEOWTBWO/Pico+de+Gallo5.jpg Sauces, Marinades, Rubs, etc. - Pico de Gallo Salsa Photo: c. foodblogchef 2020 https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/pickled-asian-pear-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1585584965518-RJPZU0ERWOE0WF2Y1KZX/Pickled+Asian+Pear.jpg Sauces, Marinades, Rubs, etc. - Pickled Asian Pear Photo: c. foodblogchef 2020 https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/coney-island-hot-dog-sauce-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1585413629227-DNK9E5M6ZM2UNBJYDD2N/Coney%2BIsland2.jpg Sauces, Marinades, Rubs, etc. - Coney Island Hot Dog Sauce Photo: c. foodblogchef 2020 https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/parmesan-crisps-fricos-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1580142424805-U5UCFNFNGK53M4F11QYY/Frico.jpg Sauces, Marinades, Rubs, etc. - Parmesan Crisps (Fricos) Photo: c. foodblogchef 2019 https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/pineapple-mango-salsa-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/0ff739c7-11eb-445e-917f-579d9bc53bc2/Pineapple-Mango+Salsa3.jpg Sauces, Marinades, Rubs, etc. - Pineapple-Mango Salsa - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/remoulade-sauce-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1576340928214-IQMAVSL17AS1KRTEX8XY/Crab+Cake.JPG Sauces, Marinades, Rubs, etc. - Remoulade Sauce Photo: c. foodblogchef 2019 - Crab Cakes with Remoulade Sauce Copy and paste to print the recipe. REMOULADE SAUCE Yield: about 1 cup (16 tablespoons) Ingredients: 3/4 cup mayonnaise 2 teaspoons Dijon mustard 1/2 teaspoons whole-grain mustard 1 teaspoon tarragon vinegar (or 1 tsp. rice wine vinegar + a pinch of dried tarragon) 1/4 teaspoon Tabasco sauce 2 teaspoon ketchup 1 teaspoon sweet pickle relish (or finely chopped dill or cornichon pickles) 2 teaspoons drained tiny capers, chopped 1 tablespoon chopped fresh flat-leaf parsley 1 scallion (white and pale green only), very thinly sliced Salt and freshly ground black pepper, to taste Combine ingredients in a bowl. Set aside, covered, in the refrigerator. Extra sauce will keep in the refrigerator for 3-4 days. https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/cranberry-pomegranate-relish-recipe monthly 0.5 2025-11-26 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1605538065988-AS3S6S2IAXLCNB47NMV6/Cranberry+chutney5.JPG Sauces, Marinades, Rubs, etc. - Cranberry Ginger Jalapeño Pomegranate Relish Photo c. foodblogchef 2020 https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/pickled-apples-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1627488438387-8A833XTVZ1XMTEAJ8R1N/Pickled+Apple.JPG Sauces, Marinades, Rubs, etc. - Pickled Apples - Make it stand out Photo: c. foodblogchef 2021 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1627490037186-WSY5RVSBC6EVHI16GXFW/Pickled+Apple.JPG Sauces, Marinades, Rubs, etc. - Pickled Apples - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. PICKLED APPLE Ingredients: • 1 red apple such as Gala or Honey Crisp • 1/4 cup cider vinegar • 1/2 cup water • 1/4 cup sugar • 1/2 teaspoon salt • 1/2 teaspoon pickling spice from the market, or make your own pickling spice: Ingredients: 1 cinnamon stick, broken into pieces 2 dried bay leaves, crushed 2 whole cloves 2 Tbs. mustard seeds 2 Tbs. whole coriander seeds 1 Tbs. mixed peppercorns 2 tsp. whole allspice 2 tsp. dill seeds 1 tsp. red pepper flakes Directions: In a small bowl, combine the cinnamon stick, bay leaves, cloves, mustard seeds, coriander seeds, peppercorns, allspice, dill seeds, and red pepper flakes. Store in an airtight container at room temperature for up to 1 year. Preparation: 1. Peel, quarter, and core the apple, then cut each quarter lengthwise into 1/8-inch-thick slices. 2. Boil vinegar, water, sugar, salt, and pickling spice in a saucepan, stirring, until sugar is dissolved. 3. Add apples and return to a boil. (*Alternatively, for a crunchier result, you can add the apple slices to the boiling water and remove them from heat.) 4. Transfer to a heatproof bowl and cool. Chill, uncovered, until cold, about 1 hour. https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/herbes-de-provence-recipe monthly 0.5 2024-05-24 https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/montreal-dry-rub-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1589026563809-08WT0NAIAID07DTN6KZO/Dry+Rubbed+Grilled+Lamb+Chop.JPG Sauces, Marinades, Rubs, etc. - Montreal Dry Rub Photo c. foodblogchef 2020 Dry Rubbed Grilled Lamb Chop with Israeli Couscous MONTREAL DRY RUB Ingredients: 1 Tbs. dehydrated garlic 1 Tbs. dried thyme 1 Tbs. dried rosemary 1 Tbs. dried fennel 2 tsp. Kosher salt 2 tsp. black pepper 2 tsp. dehydrated onion 1 tsp. crushed red pepper How to make it: 1. Add the ingredients to a spice grinder and grind to the consistency you like to sprinkle on the meat. 2. Rub or shake-(I shake, rubbing forms globs of seasoning) 1 Tbs onto 1 lb of meat before grilling or broiling. 3. Store the seasoning with your other spices in an airtight shaker in a cool dry place. https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/romesco-sauce-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1576022287463-S7L23XSXKRL8EFY8DH2H/Red+Pepper.JPG Sauces, Marinades, Rubs, etc. - Romesco Sauce Photo: c. foodblogchef 2019 - Romesco Sauce Ingredients https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/beef-marinade-recipe monthly 0.5 2024-05-24 https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/chicken-marinade-recipe monthly 0.5 2024-05-24 https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/red-wine-and-mushroom-sauce-recipe monthly 0.5 2024-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1573141826369-CGRIMVKXWYEBETGXLIZH/Filet%2BMignon%2Bwith%2BMushroom%2BPort%2BReduction%2BSauce.jpg Sauces, Marinades, Rubs, etc. - Red Wine and Wild Mushroom Sauce Photo: c. foodblogchef 2019 - Red Wine and Wild Mushroom Sauce https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/gingery-grilled-vegetable-marinade monthly 0.5 2024-05-24 https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/category/Sauces-Marinades-Rubs-etc monthly 0.5 https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/tag/mayonnaise monthly 0.5 https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/tag/duck+sauce monthly 0.5 https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/tag/cilantro monthly 0.5 https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/tag/blueberries monthly 0.5 https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/tag/hot-sauce monthly 0.5 https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/tag/ground+coffee+beans monthly 0.5 https://www.the5tastestable.com/sauces-marinades-rubs-recipes-blog/tag/cumin monthly 0.5 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Eating is fundamentally an individual act of biological necessity; dining is a ritual that people share for communal experience. https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1572635830432-YP3G0FF93LT4F64TK8I9/image-asset.jpeg Home https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1574270804605-0DXPVTIWAA6NED5C6RKV/Honey+Sesame+Sticks%2C+Cashews%2C+Rice+Crackers.JPG Home https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1576030939877-W2HJ2BGH07I301FVDTEU/Coconut-Mango+Parfait.JPG Home https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1572636036589-0FN9VWN9VY9KM71CJBPG/Red+Pepper.JPG Home https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1576030984411-F2QCPS2TXCHS3V26L212/Lemony+Wild+Mushroom+Risotto+with+Grilled+Shrimp-ingredients.JPG Home https://www.the5tastestable.com/recipes-index daily 0.75 2023-07-10 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1572467225434-U011ZPFY1YZNQ3LZDGNN/Autumn+peaches.JPG Recipes Index https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1572129339417-GRI5YOFRYTZLTVE9ZPYL/Lemony+Wild+Mushroom+Risotto+with+Grilled+Shrimp-ingredients.JPG Recipes Index https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/de50f767-a2c3-4728-bb29-184a142840d9/Plates.jpg Recipes Index - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1572272892077-J7HV8FQ2DEYRA3NLTL7J/liquado5.JPG Recipes Index https://www.the5tastestable.com/menus daily 0.75 2019-09-12 https://www.the5tastestable.com/appetizers-and-snacks-recipes daily 0.75 2023-12-17 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1734556576095-D6GTUJNFW4IF4XU54X3Y/Sweet+and+Spicy+Roasted+Nuts.jpg Appetizers and Snacks - Sweet and Spicy Roasted Mixed Nuts https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1702785433551-F2UV8VZ7MS14PT8OY2V7/Candied+Walnuts.jpg Appetizers and Snacks - Candied Walnuts https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1700078815354-DBEIANH5NNK110VY0PFC/Artichoke-Olive+Tapenade2.jpg Appetizers and Snacks - Artichoke-Olive Tapenade https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1693498232810-SV1AJAQ55PFFWTBIN4WL/Duck+Rillettes1.JPG Appetizers and Snacks - Duck Confit Rillettes https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1609338699627-VQH8Q9CX66M4LFPQ30Z0/Anise+Flavored+Shrimp+with+Saffron+Aioli2.JPG Appetizers and Snacks - Anise Flavored Shrimp with Saffron Aioli https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1574264018487-GG6OXN0UCMZBO3XVQUUK/Afternoon+Snack.JPG Appetizers and Snacks - Apple Slices, Grapes, Chocolate Covered Almonds https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1574263769344-I8W3D43LPK6ONYG1YCSG/Assorted+Olives.JPG Appetizers and Snacks - Assorted Olives https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1580765550924-6TLWLRVZNFYEIT9KV6NK/Bacon+Wrapped+Dates.JPG Appetizers and Snacks - Bacon-Wrapped Dates with Duck Sauce https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1608043638595-CD11MI22KEL09QS6FJDF/Spiced+Pecans.JPG Appetizers and Snacks - Chili Chocolate Pecans https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1627566920116-484D4V4QH4W0USX9P3YX/Five+Spice+Nuts.JPG Appetizers and Snacks - Chinese Five Spice Nuts https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1647615147095-0DZE6A5E8LI5XP3NSCCC/Clam+Fritters.JPG Appetizers and Snacks - Clam Fritters https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1628087448075-7CGFLRT0BBTI4PTTVRUI/Cucumber+Canap%C3%A9+with+Tonnato+and+Basil+Salsa.JPG Appetizers and Snacks - Cucumber Canapé with Tonnato Sauce and Tomato-Basil Salsa https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1645908139083-K4ISOR624DJEN13XJNTD/Fromage+Forte.JPG Appetizers and Snacks - Fromage Fort https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1637633831264-XH2PRDLR415P9P7ETJ1J/Garick%27s+Garlic+Crisps.JPG Appetizers and Snacks - Garrick's Garlic Toasts https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1572467358738-7I7YQZA7DH3M664MPR5T/Guacamole.JPG Appetizers and Snacks - Guacamole https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1574264447343-YKK9LJOUAY8GB22SCUAA/Honey+Sesame+Sticks%2C+Cashews%2C+Rice+Crackers.JPG Appetizers and Snacks - Honey Sesame Sticks, Cashews, and Rice Crackers https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1619031170006-80GBH6UWG0VXW2N8C7TD/Layered+Black+Bean+Dip2.jpg Appetizers and Snacks - Layered Black Bean Dip https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1608317388051-W7IQRAO27Y09M8B41J9K/Maple+Curried+Cashews.JPG Appetizers and Snacks - Maple Curry Candied Cashews https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1657335158499-9W3SEZ6GJIF51KTQR11D/Mixed+Nuts3.jpg Appetizers and Snacks - Moctezuma's Spicy Mixed Nuts https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1624717699772-GU9Q4KR57JXFQAIUHOFW/Tapas2-Pan+Tomate+with+Shishitos.JPG Appetizers and Snacks - Pan con Tomate y Ajo Asado (Tomato Toast with Roasted Garlic) https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1575239001954-B9B7AA0WMCYUSHVUIJOM/Shrimp%2C+frico%2C+pommegranate+starter1-b.jpg Appetizers and Snacks - Parmesan Crisps (Fricos) https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1574267079690-ZVNMU5SNWHQ8WR30U6OG/Potato+Chips+Drizzled+with+Honey.JPG Appetizers and Snacks - Potato Chips Drizzled with Honey https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1617396049258-672GY1GYYRLE94J9R3QH/White+Bean+Spread+2.JPG Appetizers and Snacks - Roasted Garlic and White Bean Spread https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1632312754051-IXD8ZT6KBAER59FE4K2Z/Spiced+Mixed+Nuts+with+Sage.JPG Appetizers and Snacks - Roasted Mixed Nuts with Toasted Sage Leaves https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1574263014652-IOHCOEHI6IVFAI2CB8JT/Almond+trees_Spain.JPG Appetizers and Snacks - Rosemary Roasted Marcona Almonds https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1582313733075-BWY1UKVY5AHOBIDC3KQ0/Salmon+Spread.JPG Appetizers and Snacks - Salmon Spread https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1627397642279-QD91B44YDDKABJ073BHG/Shrimp+Cake+Muffin.JPG Appetizers and Snacks - Shrimp Cake Appetizers https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1643322480730-70JZ0QJLOMYSQ0OKP1G6/Albondigas-Turkey+Meatballs.jpg Appetizers and Snacks - Spanish Turkey Meatballs with Almonds https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1576155848015-JNHCHONKFTTCBJK4AEJI/Tapenade1.jpg Appetizers and Snacks - Tapenade https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1575045676131-BJA7TG6DGG0L5R46PWSL/Turkey+Liver+Pate.JPG Appetizers and Snacks - Turkey Liver Paté with Cranberry-Pomegranate Relish https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1581191499483-K1787A0RML9CBPL7Q60Z/Two+Crostini.JPG Appetizers and Snacks - Two Kinds of Crostini with Tomato-Basil Salsa https://www.the5tastestable.com/chicken-recipes daily 0.75 2019-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1726080399241-CVV675H04N5XTJQ5SZ7W/Roasted+Grilled+Barbecue+Chicken3.jpg Chicken - Roasted-Grilled Barbecue Chicken https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1689180334593-4XMHJBN1HHF6S6G5BEGU/Baked+Chicken+and+Orzo9.JPG Chicken - Baked Chicken and Orzo https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1682955752226-7VGZX41LMOV03769VV2K/Roast+Tarragon-Cognac+Chicken4.jpg Chicken - Roast Tarragon-Cognac Chicken https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1680460947364-3OZR42Q6C9F9GD8DQHRP/Chicken+Fricassee2.JPG Chicken - Chicken Fricassee with Wild Mushrooms https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1675630789315-RF45SJTHX18HRG932QIL/Chicken+Saltimboca.JPG Chicken - Chicken Saltimboca with Marsala Wine Sauce https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1658146640570-4ZCRGZQI93Z4JXG3615C/Chicken+Salad.JPG Chicken - Chicken Salad https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1657891477751-77JO6UH4DZ7YQ9R0MMLE/Marinated+Tarragon+Chicken2.jpg Chicken - Grilled Marinated Tarragon Chicken https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1645456682369-ENEV5XGP8Y4UCHDM7S91/Baked+Chicken+Wings.JPG Chicken - Crispy Baked Chicken Wings https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1642004831454-AZBA57O76RQUYNKR228E/Chicken+Satay+Madura.JPG Chicken - Chicken Satay Madura Style https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1642005063821-LY5MUV5OEDENZS0ITR3W/Chicken+Pot+Pie.JPG Chicken - Chicken Tarragon Pot Pie https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1628861941418-7C6EWAVTE2K4KQ8VOL0F/Chicken+Scarapiello.JPG Chicken - Pollo Scapariello (Shoemaker's Chicken) https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1621694829519-I8SFWNHHV2HUJKX2D2A4/Marinated+Wings+with+Thai+Curry2.JPG Chicken - Grilled Wings with Thai Curry Dipping Sauce https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1619203203735-OSB2Y748F3Z8FQLL9FFI/Grilled+Chicken3.JPG Chicken - Marinated Grilled Chicken https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1617629342772-J5EHEJ9T7MEFNW7YS6FG/Ischia+Rabbit.jpg Chicken - Ischia-style Rabbit https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1603904510544-48SZ9X78EJ71RGHUSJ5P/Skillet+Roast+Chicken.2jpg.jpg Chicken - Cast Iron Skillet Roast Chicken https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1594392099221-H3LUZ1RE4KFZLFJ0DTGZ/Grilled+Chicken+with+Raspberry+Sauce2.JPG Chicken - Grilled Chicken with Raspberry Sauce https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1590591663099-GCCDX2VBNJT7UAGRME28/Mediterranean+Game+Hen+with+Safron+Rice%2C+Tomato%2C+and+Avocado.JPG Chicken - Mediterranean Grilled Game Hen https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1589636496539-YSVOPV4LJAR04X0GB7TA/Crispy+Chicken+with+Thai+Red+Curry.JPG Chicken - Crispy Chicken with Red Thai Curry https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1584904043648-3PV17QFXB6CAGND049QX/Chicken+Rolatini.JPG Chicken - Chicken Rollatini https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1583352620029-EGRGT3325WAOMJQYLLA0/Chicken+Marsala.JPG Chicken - Chicken Marsala https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1579880318391-NMBANPS1JD9X7FTLL031/Chicken+Picatta+with+Shitake+Mushrooms2.jpg Chicken - Chicken Piccata with Shitake Mushrooms https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1575750949097-ENFTGMAFKU4UDDNLZ5JU/Glazed+Grilled+Wings.JPG Chicken - Sticky Grilled Chicken Wings https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1595030165089-I2QOYM2CJ1ZZ098BN6N7/Tarragon+Chicken+with+Mushrooms.JPG Chicken - Tarragon Chicken with Mushrooms https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1588424148497-JYYZYM7D5C223EL27D1M/Jeannot%27s+Chicken.JPG Chicken - French Style Chicken https://www.the5tastestable.com/sauces-marinades-rubs-recipes daily 0.75 2021-07-28 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1732562416099-P4FJ6SF65RWDJO0N7GPT/Cranberry+Port+Relish.jpg Sauces, Marinades, Rubs, etc - Cranberry Port Relish https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1726674040864-O83PEQ8NZTQ8SPQRU590/Quick+Aioli.jpg Sauces, Marinades, Rubs, etc - Quick Aioli https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1713313593650-5IJ7MSDB39O7RRTI8RVR/Lemon+pepper.jpg Sauces, Marinades, Rubs, etc - Lemon Pepper https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1702573221228-3QGTFQTPJB5UBUMIMB72/Rolled+Pork+Loin+with+Herb+Pesto.jpg Sauces, Marinades, Rubs, etc - Chorizo Vinaigrette https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1687229242324-LAKKG7UG3657BX3BVO1K/Avocado+Aioli.JPG Sauces, Marinades, Rubs, etc - Avocado Aioli https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1668540626236-2IG9LHDZK57X0DHKC73R/Blueberry+Sauce3.JPG Sauces, Marinades, Rubs, etc - Blueberry Sauce https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1640041733930-WL0SQ4KWAX6WODQXS23L/Crispy+Shiitake2.JPG Sauces, Marinades, Rubs, etc - Air-fried Crispy Shiitake (Vegetarian "Bacon") https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1612211896450-DJAUSYI3QFZ8RC3HUZZ4/Avocado+Pickles.jpg Sauces, Marinades, Rubs, etc - Avocado Pickles https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1585412443384-KZM5QIKWGXKVCVQI36L1/Coney+Island3.JPG Sauces, Marinades, Rubs, etc - Coney Island Hot Dog Sauce https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1605538255130-3F01M9QHW8AE04G6ZMMD/Cranberry+chutney5.JPG Sauces, Marinades, Rubs, etc - Cranberry Ginger Jalapeño Pomegranate Relish https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1613425249113-TXNR6CLCJ24PKVOH5B8G/Green+Apple-Ginger+Chutney.JPG Sauces, Marinades, Rubs, etc - Green Apple-Ginger Chutney https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1601493435290-HUOVP61H3OE4RJGF0E8A/Hot+Sauce.JPG Sauces, Marinades, Rubs, etc - Habanero Hot Sauce https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1606752672856-MBE2YIRNZFOS7M6VDFX6/Teriyaki+Salmon+with+Mango+Salsa.JPG Sauces, Marinades, Rubs, etc - Mango Salsa https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1587751163291-P5G7AJJ20YOL0R3T7432/Turkey+Roulade+with+Marsala+Wine+Sauce.JPG Sauces, Marinades, Rubs, etc - Marsala Wine Sauce https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1646407744128-7VYNAROWR8GDYPERWD22/Mexican+Chile+Powder.JPG Sauces, Marinades, Rubs, etc - Mexican Chile Powder https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1589027323193-AY9I0HY0DAGLARJY6TZ4/Dry+Rubbed+Grilled+Lamb+Chop.JPG Sauces, Marinades, Rubs, etc - Montreal Dry Rub Lamb Chop https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1580142788305-UKDHVAE81K91CLHW7FLY/Frico.jpg Sauces, Marinades, Rubs, etc - Parmesan Crisp (Frico) https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1631812998670-6Q5NILTRBNE4Q5L46S26/Peachy+Hot+Sauce.jpg Sauces, Marinades, Rubs, etc - Peachy Habanero Hot Sauce https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1627494444680-J0O1X1GWKM3E1O7ADBDE/Pickled+Apple.JPG Sauces, Marinades, Rubs, etc - Pickled Apples https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1585584590478-3C3JQOS4RRKYJUK7DL7Z/Pickled+Asian+Pear.jpg Sauces, Marinades, Rubs, etc - Pickled Asian Pear https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1586093637256-2OBJGRIO7HD3JEG1G8BO/Pico+de+Gallo.jpg Sauces, Marinades, Rubs, etc - Pico de Gallo Salsa https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1578603084176-XS65UV1M799052UQAL0R/Pineapple-Mango+Salsa.jpg Sauces, Marinades, Rubs, etc - Pineapple-Mango Salsa https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1619786460145-F652PKL83TI6NKSOPT8S/Grilled+Pizza.jpg Sauces, Marinades, Rubs, etc - Quick and Easy Pizza Sauce https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1634915546742-E4LDIAXDDW76DS435A8U/Ravioli+with+Artichoke+Mushroom+Sauce.JPG Sauces, Marinades, Rubs, etc - Mushroom, Artichoke, and Sage Sauce https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1575322605536-V8JZN85GX9RYFJOU9UVU/Red+Wine+and+Wild+Mushroom+Sauce.jpg Sauces, Marinades, Rubs, etc - Red Wine Sauce with Wild Mushrooms https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1576351647333-YHPO2X7WJK0Y118DU99W/Remoulade+Sauce.jpg Sauces, Marinades, Rubs, etc - Remoulade Sauce https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1590759769287-5RBUODM3BGT73CX72VJB/Rhubarb+Chutney.jpg Sauces, Marinades, Rubs, etc - Rhubarb Chutney https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1575324681128-O181DT2JKG7KPWZPBCO7/Romesco+Sauce.jpg Sauces, Marinades, Rubs, etc - Romesco Sauce with Seared Scallops https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1602090056506-0PWJ2W09G3UHLJNZ77T6/Strawberry+Sauce.JPG Sauces, Marinades, Rubs, etc - Simple Sweet and Tangy Strawberry Sauce https://www.the5tastestable.com/salads-recipes daily 0.75 2023-12-20 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1703085494444-JGYTN6N3K1S9YZMWOH4L/Pears+with+Gorgonzola+and+Walnuts.jpg Salads - Pear Salad with Gorgonzola and Candied Walnuts https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1684162171797-7U7HPT554GLA1NEGAZMS/panzanella7.JPG Salads - Panzanella Summer Salad https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1656627923262-7QF1AZRJAZ7CFG84TAOL/Summer+Pasta+Salad.JPG Salads - Summer Pasta Salad https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1653405993237-WYBZ3FXFU5A03QU9IAEO/Antipasto+Salad2.JPG Salads - Antipasti Salad https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1580057069845-1RM4B4LYAR8FER69UN0L/Arugula+Avocado+and+Grapefruit+Salad.JPG Salads - Arugula Avocado and Grapefruit Salad https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1622306920293-VCEHLINNH4879817IC32/Asian+Pear-Avocado-Cherry+Fruit+Salad.JPG Salads - Asian Pear, Avocado, and Cherry Fruit Salad https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1586801344836-QYIY4ZFBT0HNK0M87GJC/Asparagus+and+Tomato+Salad2.JPG Salads - Asparagus and Tomato Salad https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1579104826503-S30THP0WVBFOM33JU0F0/Avocado-Tomato+Salad1.JPG Salads - Avocado-Tomato Salad https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1607010746852-Y34NG89YKHZ0AFE2KQ4U/Baby+Arugula+Salad+with+Micro+Greens%2C+Olives%2C+and+Artichoke+Hearts.JPG Salads - Baby Arugula Salad https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1594909438646-3FQS5H9R511P68US6ITI/Corn+Tomato+and+Snow+Peas2+Salad.JPG Salads - Corn Tomato and Snow Peas Salad https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1614263802968-Z7Z1ZSKU1NVGC6P8QY0G/Fris%C3%A9e+and+Pear+Salad2.JPG Salads - Frisée Pear Salad https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1585576417254-H3D0Y4R2B3B6F2S9JS1O/Japanese+Salad2.JPG Salads - Japanese Salad Dressing https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1619285862132-SYQ3LDWW2YYTVS6ZON8I/Orzo+Salad+with+Asparagus4.jpg Salads - Lemony Orzo Salad with Asparagus https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1595341949661-SPGU2H7X2PR8D5T7GM6T/Mango+and+Tomato+Salad.JPG Salads - Mango and Tomato Salad https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1646329742462-2WTKSLYGARGDXLPYNT3X/Mango+Avocado+Salad1.JPG Salads - Mango Avocado Salad https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1616189221227-IBVZJQHTYA3YR11BCJO3/Marinated+Tomatoes%2C+Cucumbers%2C+and+Green+Beans.JPG Salads - Marinated Tomatoes, Cucumbers, and Green Beans https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1600020617810-R89L9J8UYLTVOZ1UKU6Z/Roasted+Chili+Lime+Corn+Salad.JPG Salads - Mexican Roasted Chili Lime Corn Salad https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1606575479209-606Q2OVSBXK7UMGSBUU8/Pears+and+Mixed+Greens2.JPG Salads - Pear and Mixed Greens Salad https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1611414755304-NFQWG9CFHS3FX851EWR4/Snow+Peas+Salad.JPG Salads - Snow Pea Salad with Walnuts and Craisins https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1574430932967-6H5EMQLWMFRSDLSBIZD4/Spicy+Shrimp%2C+Apples%2C+Pickled+Beets+and+Feta+Salad.JPG Salads - Spicy Shrimp, Apples, Feta, Pickled Beets and Walnuts Salad https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1598879198595-RK79P93ZLNXVICHYLR3T/Spinach+Salad1.JPG Salads - Spinach Salad with Bagna Cauda Vinaigrette https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1590796717882-XILA1IIV2J602T3GDP5O/Corn+and+Bean+Salad.jpg Salads - Sweet Corn and Bean Salad https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1590069286014-7S216NX7SJTF6ZJKI0SN/Thai+Cucumber+Carrot+Salad.JPG Salads - Thai Cucumber Carrot Salad https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1591105034969-WLWR96L49G45OD2B4RZU/Watermelon+Salsa3.JPG Salads - Watermelon Salsa https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1574379220777-PBH9SJSPMSI48ONFV0HU/Wedge+Salad+Redux.JPG Salads - Wedge Salad Redux https://www.the5tastestable.com/shellfish-recipes daily 0.75 2020-09-19 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1733694350681-V7SCNLNVH8K1A0DPMK3F/Saffron+Citrus+Vinaigrette.jpg Shellfish - Seafood with Saffron-Citrus Vinaigrette https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1717598735895-7SXJNYNLUTM4SRTZMXI6/Avocado+Melon+Salsa+with+Lemon+Pepper+Scallops2.jpg Shellfish - Lemon Pepper Scallops with Fruit Salsa https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1600522896052-45B4XEB3KYUI6D4PO15A/Shrimp+Salad3.JPG Shellfish - 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Marinated Sweet and Spicy Shrimp https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1575480932119-64GUP5A1DZU0GCUJ9J0V/Cod%2C+Mussels%2C+Fennel+and+Tomatoes.JPG Shellfish - Mussels with Cod, Fennel and Cherry Tomatoes https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1605279723959-QY3M1JZWI3LE4VAWVMVT/Portuguese+Mussels.JPG Shellfish - Portuguese Mussels with Linguica and Potatoes https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1588696237996-OXPWXZB8H20ZNE7W39LW/Scallops+with+Apple+Brandy+and+Spinach.JPG Shellfish - Scallops with Apple-Brandy Cream Sauce and Spinach https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1574098387460-BGGZ4BQ8NF0GH08FOCPU/Seared%2BScallops%2Bwith%2Ba%2Brich%2BRomesco%2Bsauce.jpg Shellfish - Seared Scallops with Romesco Sauce https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1603722250151-A2UZ5HIKABUNV3YQ1RHU/Five+Spice+Scallops+with+Butternut+Squash+Puree.3JPG.JPG Shellfish - Seared Scallops with Squash Puree https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1588172165900-IPS2EFFR911S2ADM5VWE/Shellfish+with+Cajun+Cream+Sauce2.JPG Shellfish - Shellfish in Cajun/Creole Cream Sauce https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1588858752715-TFD4RJP659XFLF4H4XLM/Shrimp+Egg+Foo+Yang.JPG Shellfish - Shrimp Egg Foo Yung https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1604334322173-J96O3V4GT26OXROXYJ70/Shrimp+Pesto.JPG Shellfish - Shrimp Pesto https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1575050750153-D6SDPZXFBJAOULO8B2K6/Spicy+Cajun+Shrimp.jpg Shellfish - Spicy Cajun Shrimp https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1696432049817-XJ8YMTCNYH0NJ6KPMV0A/Broiled+Scallops5.jpg Shellfish - Spicy Broiled Scallops https://www.the5tastestable.com/fish-recipes daily 0.75 2019-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1632828118061-PQWAMB6GB1TFTUU912ME/Roasted+Halibut+in+Thai+Curry1.jpg Fish - 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Gelato Parfait https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1582223759455-ASD9VLJBVKR27QUHR28Q/Strawberry+Mousse2.JPG Desserts - Strawberry Mousse https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1576602986364-TA4S7SX4FU4OTAW7MAZ5/Pomegranate+Panna+Cotta2.JPG Desserts - Pomegranate Panna Cotta https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1571864133767-86CYB87YJLOF435D3S90/Coconut-Mango+Parfait.JPG Desserts - Mango-Coconut Parfait https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1571864224694-XM88VTKC1PO1WO8EU9QS/Autumn+Peach-Blueberry+crisp+a+la+mode.jpg Desserts - Blueberry-Peach Crisp https://www.the5tastestable.com/duck-recipes daily 0.75 2021-07-01 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1683302328699-XNU5U9PQE8AS31N2VOAK/Duck+Confit8.JPG Duck - Duck Confit Sandwich https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1579121452317-XMPWELDT5UAONQ773POW/Duck+with+Star+Anice+and+Cranberry-Orange+Relish1a.jpg Duck - Spice Rubbed, Pan Seared Duck Breast https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1615657874911-YCZLXP8D7PHAJ5MT6PM9/Crispy+Duck+Spring+Roll.JPG Duck - Crispy Duck Confit Spring Rolls https://www.the5tastestable.com/turkey-recipes daily 0.75 2019-12-14 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1576353766148-VCMV663AO3TI5HERP066/Turkey+Liver+Pate.JPG Turkey - Turkey Liver Paté with Cranberry-Pomegranate Relish https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1601573811881-9634DLO8GFA7JX3Q7ISL/Spice+Rubbed+Turkey+Breast.JPG Turkey - Spice Rubbed Turkey Breast https://www.the5tastestable.com/starters-recipes daily 0.75 2020-02-14 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1680790006920-BICQ9E7LDW7LYBIK8WFF/Portuguese+Baked+Clams.JPG Starters - Portuguese Baked Clams https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1674997078455-L7Y48HX2GUS61TSK10U9/Shrimp+Cake.JPG Starters - 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Delicata Squash with Pistachio Pomegranate Relish https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1623095239925-RHGFJ98IL137AKGO79ZU/Seared+Scallops+with+Lemony+Pistachio+Caper+Sauce.JPG Starters - Seared Scallops with Lemony Pistachio Capers Sauce https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1612201152538-2OWCT8W5MO21J01ZNP1W/Cured+Salmon.JPG Starters - Cured Salmon Gravlax https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1571419115269-ZBUD2M3NXAJ029IH0X0K/Shrimp%2C+frico%2C+pommegranate+starter1.jpg Starters - Anise Flavored Shrimp and Frico Starter Anise Flavored Shrimp and Frico Starter https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1574099976360-C7E1UJ5XSF32TQ1EBUWI/Seared+Scallops+with+a+rich+Romesco+sauce.JPG Starters - Seared Scallops with Romesco Sauce https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1574529868159-0MME3TK2WJMO8PEIC4HD/Spicy%252BShrimp%252Bwith%252BLicorice%252BFlavored%252BParsnip%252BPuree.jpg Starters - 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Rolled Pork Loin with Pesto https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1662397196295-1SOXCLNS3CN6ISU6WBLV/Pork+Satay.JPG Pork - Thai Pork Satay with Peanut Sauce https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1656623850599-6DPO2NNX4M1GDZYTCCWX/Cubano1.JPG Pork - Cuban Sandwich (Cubano) https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1645554367750-9RFMXWD2FO9HL7QRQIDO/Pork+Tenderloin+with+Prosciutto+and+Sage2.JPG Pork - Roast Pork Tenderloin with Prosciutto and Sage https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1637638567264-5B5JPBTFEAYEH1TJHXR7/Pork+Chops+with+Apple+Sage+Sauce.JPG Pork - Dry Brined Pork Chops with Caramelized Apple-Sage Sauce https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1633918388254-SEA4UG4VERBOWKYZQPQC/Glazed+Korean+Country+Style+Ribs.jpg Pork - Korean Glazed Country Style Ribs https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1626377170855-20IQ9MFTTNOVR0IO5JM9/Rolled+Pork+Loin+Roast+with+Mushrooms.JPG Pork - Rolled Pork Loin Roast with Marsala Mushrooms https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1626380576835-MPKNPFFSEZJ15ZI1H75G/Rolled+Pork+Loin+Roast.JPG Pork - Tonnato with Cold Rolled Pork Loin Roast with Herbs, Prosciutto, Panko, and Fontina https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1618515335238-89KN9NV3F3CL7H8OHSYS/Barbecue+Pork+Ribs.JPG Pork - Spicy-Sweet-and-Tangy Barbecue Ribs https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1613935209824-J0H2APGY0PA88P2J5DUB/Pork+with+Pear-Ginger+Sauce.JPG Pork - Pork Medallions with Pear-Ginger Sauce https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1613425456651-KLMCH6O5F7WXFNRR4QCG/Pork+Pie.JPG Pork - Québec Pork Pie (Tourtière) https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1606568881759-3Z3DH2J6YSZO1B3YH5AV/Pernil4.jpg Pork - Marinated Slow Roasted Pork Shoulder Pernil https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1593694155966-SF5LO87N19PAVCBEJDZJ/Tuscan+Ribs.JPG Pork - Tuscan Ribs https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1592047250396-4VQN0Q7FCWOPW2GW1KBY/Cuban+Style+Grilled+Country+Ribs+with+Black+Beans+and+Yellow+Rice.JPG Pork - Cuban Style Grilled Pork https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1590927509090-PACV8TBR4IDXVE4E7RTD/Spice+Crusted+Grilled+Pork+Tenderloin.JPG Pork - Spice Rubbed Grilled Pork Tenderloin https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1586787681139-3ZI7LYE2C7K463OECI3Z/Ginger+Citrus+Marinated+Pork+Tenderloin.JPG Pork - Ginger Citrus Soy Marinated Pork Tenderloin https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1581271945865-57DJ354MUZJDJDPIEZNT/Sheet+Pan+Bacon2.JPG Pork - No Guilt Pan Sheet Bacon https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1574280101010-26NTKXUT56NIXWGOJF0N/Pork+and+Apples.JPG Pork - Pork Tenderloin with Apples and Toasted Sage https://www.the5tastestable.com/pasta-recipes daily 0.75 2019-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1728488665471-A81TNYK5M2FW7020PK1D/Sweet+Sausage+Sugo7.jpg Pasta - Sweet Sausage Sugo with WHite Wine and Fennel https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1725626706138-V5ZIVMPQ93UKRYFWMK8Y/Pasta+with+Sausage+and+Artichokes.jpg Pasta - Pasta with Breadcrumbs, Artichokes, and Sausage https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1718550944647-YWOF64T08B2Y5QAFH56J/Pesto.JPG Pasta - Pesto Genovese https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1671859885445-M4J272MZ1IXQZERBDUT0/Crab+Pasta+with+Prosciutto+and+Peas.JPG Pasta - Pasta and Crab with Prosciutto and Green Peas https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1671203903151-8PN1V9M5BGP7MX9H34CJ/Lemon+Pasta-b..JPG Pasta - Lemon Pasta https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1668789808428-5I6H609I27GRW89N3F5F/Fettuccine+with+Black+Truffles.JPG Pasta - Fettuccini with Black Truffles https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1641239098064-5ZMC4R6T1FXS9KLH9GW4/Cacio+e+Pepe.JPG Pasta - 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Roasted Tomato Sauce with Sausage https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1581793759377-KW1SCRWIB05IA1QZS0VV/Creamy+Parmesan+Polenta.jpg Pasta - Creamy Parmesan Polenta https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1587238609994-F5T0WY0YUW6CARC5C4BS/Pasta+Puttanesca.JPG Pasta - Pasta Puttanesca https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1591278821436-HR2R8CWT18HLVBF9F1A2/Shrimp+Noodle+Stir+Fry.JPG Pasta - Stir Fry Noodles with Shrimp https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1613796867284-UOVSKGFPECHOW2KZLEY6/Pearl+Couscous+with+Asian+Pear.JPG Pasta - Pearl Couscous with Asian Pear, Cranberries, and Ginger Vinaigrette https://www.the5tastestable.com/lamb-recipes daily 0.75 2020-01-26 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1665974225087-F4IMAHODKJBBLJFUDKSS/Braised+Lambshanks1.jpg Lamb - Braised Lamb Shanks with Porcini Mushroom and Wine Sauce https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1642111365692-J2L7XV23W5R3OM2YF891/Roast+Lamb+Sandwich2.JPG Lamb - 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Grilled Lamb with Mint and Parsley Sauce https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1616515764459-8M10A55FOB83RY1ZH13T/Lamb+Chops+with+Jerez+Vinegar+Sauce6.jpg Lamb - Lamb Chops with Jeréz Sherry Vinegar Sauce https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1636670442227-2NQJ24KVJ454Y5JAA0JF/Spice+Crusted+Lamb.JPG Lamb - Spice Crusted Lamb Chops https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1580071156576-ET0P8RLA8KYKO8TXOOBX/Red+Onion.JPG Lamb https://www.the5tastestable.com/beef-recipes daily 0.75 2023-07-19 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1708449095479-19T9FZT0E0DPDSY63TIP/Braciole.JPG Beef - Braciole https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1650983981706-VRL1HY8FECA8LORCO3JC/Braised+Beef+Short+Ribs.JPG Beef - Chile Braised Beef Short Ribs https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1646598016402-ACJ2290RKZYZDKM12BJK/Chile+Crusted+Rib+Eye1a.jpg Beef - Chile Crusted Rib Eye Steak https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1620221833807-9PX54S1CFXQ3JJCH3LMW/Barbacoa+Tacos.JPG Beef - Barbacoa Tacos https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1607005250661-LZFXZ8RT6JQEO3RW8DYM/Blackened+Steak+with+Tomato+Salsa2.JPG Beef - Blackened Steak https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1595338132524-LSC9TKL34LRSEMZWRNEV/Pan+Fried+Steak.JPG Beef - Steakhouse Pan Seared Steak https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1584740207295-CUED8F3JKQ8ASFQ6TIZ4/Beef+Pot+Roast.JPG Beef - Beef Pot Roast https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1581606576623-QU35KO33D3BKJQY9KT28/Beef+Ragu.JPG Beef - Braised Beef Short Ribs https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1574106612183-LC32T6EVITAHW0EPW1A1/Beef+Stew+3.JPG Beef - Beef Stew https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1571859485206-28TM4ZMAT0ODC0JJ57EJ/Marinated+Sirloin+Tips+image_091619_EH.jpg Beef - Marinated Grilled Sirloin Tips Click on image to go to recipe. https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1573146858131-JJTQUC5VBNMA476Z7CIQ/Red+Wine+and+Wild+Mushroom+Sauce+with+Filet+Mignon.JPG Beef - Filet Mignon with Red Wine and Wild Mushroom Sauce https://www.the5tastestable.com/rice-recipes daily 0.75 2019-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1697461729460-RTL9I65Z51O0XY3DN20H/Squash+Risotto.jpg Rice - Squash Risotto https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1621191339545-6RKCDZIEV79PL9LDHRDQ/Fried+Rice+with+Sweet+and+Spicy+Shrimp.JPG Rice - Chinese Style Fried Rice https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1571919778333-KA0RI8K458SGG8XNR0DB/Lemony+Wild+Mushroom+Risotto+with+Grilled+Shrimp+.JPG Rice - Wild Mushroom Risotto with Grilled Shrimp Wild Mushroom Risotto with Grilled Shrimp https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1574359762194-82SE9Q5M0W20JJ0UVGHE/Mixed+Grains+and+White+Rice2.JPG Rice - Mixed Grains and White Rice https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1587655848594-PX1OLLQ3S4U8YZE8T58P/Rice+Pilaf.jpg Rice - Rice Pilaf https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1590954593776-J5P6LDBT27OI8OXE9W2Y/Saffron+rice.JPG Rice - Saffron Rice https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1607619007224-NF6H0G5R6SZ4W8LLFNGQ/Risotto+Cake.JPG Rice - Risotto Cake https://www.the5tastestable.com/vegetables-recipes daily 0.75 2021-03-22 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1716042717524-IN9EL1W0UL8N93U9F0NB/Leftovers.jpg Vegetables - Fried Potato Cake https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1699638380217-SU9CYKQ3YGI0BHS9OWBL/Green+Beans+and+Delicata+Squash+with+Gremolata2.JPG Vegetables - Green Beans with Walnut Gremolata and Roasted Delicata Squash https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1681828257732-ZLLZ2UX5BT6ZQKZGIUZ7/Rainbow+Chard+with+Pine+Nuts+and+Pancetta2.JPG Vegetables - Garlicky Rainbow Chard with Pine Nuts and Pancetta https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1592398683531-E0WM50K74I2I0RZTCGRD/Asparagus+Prosciutto+bundles2.JPG Vegetables - Asparagus Prosciutto Bundles https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1644424024041-1FI67Z7U0IAEZFIKAMSG/Au+Gratin+Potatoes.JPG Vegetables - Au Gratin Potatoes https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1601556202484-T9GO3V4JGSWLSJWO3VJL/Roasted+Balsamic+Mushrooms+with+Tarragon+Summer+Squash.JPG Vegetables - Balsamic Roasted Mushrooms with Tarragon Summer Squash https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1592052553549-4N947NSZJVW4006K6KMX/Black+beans.JPG Vegetables - Black Beans https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1604765398398-SOK1G0FU5MKPC4PF7HBB/Curried+Cauliflower2.JPG Vegetables - Curried Cauliflower https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1592492166788-F8FSRZORAOEGOK7KFJHR/Gingery+Grilled+Vegetables.JPG Vegetables - Gingery Grilled Vegetables https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1662906869249-2MCJJAZ7SFTV7CZW3QEL/Grilled+Strip+Steak+with+Greenbean+Gremolata3.JPG Vegetables - Green Beans with Walnut Gremolata https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1616431286109-XZLMHYUN6SX7AORIZPYV/Iberian+Oven+Roasted+Potatoes.JPG Vegetables - Iberian Roasted Potatoes https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1658890475442-Q4HO7Z6CUEM4QDS0P7OD/Marinated+Summer+Vegetables.jpg Vegetables - Marinated Summer Vegetables https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1600005150249-8HWK0XALFWGDLWX700FX/Mexican+Roast+Corn.JPG Vegetables - Mexican Roasted Chili Lime Corn https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1575135091248-MM6BZ9PTPR0QT9UOCSIG/Parsnip+Puree.JPG Vegetables - Parsnip Purée https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1649603943580-AQZ6QHZV0Q55GPAP7OLC/Roasted+Beet+Salad.JPG Vegetables - Roasted Beets https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1629081199598-3RLNZAU4HUMNLENKXKZB/Romano+Beans.JPG Vegetables - Roma e Roma https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1593444797914-UXCESX39RVNN3S4XTSWH/Sauteed+Spinach+with+Pine+Nuts+and+Lemon2.JPG Vegetables - Sauteed Baby Spinach https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1602873625309-Y41H3FXEBTLD8MROWJJ2/Roma+Beans+and+Tomatoes3.JPG Vegetables - Sauteed Roma Beans with Pancetta and Garlic https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1649688088454-Y6DHVI89X2YXMHWNL5J1/Sweet+Potato+Croquettes.JPG Vegetables - Sweet Potato Croquettes https://www.the5tastestable.com/watermelon-agua-fresca-recipe daily 0.75 2019-12-15 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1574359545721-RZT9HLER1C2OUQAMTLL3/liquado5.jpg Watermelon Agua Fresca “Licuados” or “aguas frescas” are popular drinks in Mexico. Pineapple, melon, watermelon, papaya, mango, or strawberry licuados and agua frescas are sold on the streets and in the markets all over Mexico. The difference between a “licuado” and an “agua fresca” is milk or water. A “licuado” is a Mexican smoothie with milk and fruit, and an “agua fresca” uses water and fruit. Since the purity of water and ice can be suspect in many parts of Mexico, I usually prefer to make my own agua frescas at home. Easy to make and refreshing served over ice with or without alcohol...add a shot of Vodka and a splash of seltzer for a cool, easy sipping summer beverage. Photo: c. foodblogchef 2019 https://www.the5tastestable.com/red-wine-sauce-with-wild-mushrooms-recipe-print daily 0.75 2021-07-04 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1625404863189-HBI1PC1EU238IAKGUDOV/Red+Wine+and+Wild+Mushroom+Sauce.jpg Red Wine Sauce with Wild Mushroom print - Make it stand out Photo: c. foodblogchef 2019 Copy and paste to print the recipe. Red Wine Sauce with Wild Mushrooms 4-6 servings Ingredients: 2 tablespoons. olive oil 1 small onion chopped 1 small tart green apple unpeeled, chopped 1 celery stalk, chopped 3 garlic cloves, chopped 1 750 ml bottle Cabernet Sauvignon or other dry full-bodied red wine 1 cup ruby or tawny port 1 cup beef stock 3 sprigs of fresh thyme, or a ½ teaspoon dried thyme 5 tablespoons butter 1 lb. assorted wild mushrooms wiped clean, stemmed and sliced (shiitake, crimini, oyster, beech, etc. I often use 1/3 shitake and 2/3 crimini.) 2 tablespoons minced shallots 1 tablespoon Dijon mustard (optional) ½ teaspoon cornstarch mixed in a tablespoon of cold water (optional Directions: 1. Saute the first 5 ingredients. 2. Add the wine, thyme, port and beef stock and cook over medium-high heat until reduced to about 1 ¼ cups. 3. Strain through a medium wire mesh strainer, pressing down the vegetables to extract as much flavor and juice as possible, and season to taste with salt and pepper. 4. In a separate pan, melt 2 tbs butter and sauté mushrooms and shallots until golden brown. 5. Add wine reduction to the mushrooms and bring to simmer. 6. Remove from heat and whisk in 3 tablespoons butter and the Dijon. 7. If you want a slightly thicker sauce, whisk the cornstarch and water to create a smooth slurry and slowly whisk it into the wine sauce. Bring sauce to a simmer to thicken and remove from heat. https://www.the5tastestable.com/soups-and-stews-recipes daily 0.75 2019-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1680032352835-VYIT0EQZGUNZ4BJULUYP/Clam+Chowder7.JPG Soups and Stews - New England Clam Chowder https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1649623177808-TQI4856NLTH1AA3F2YA0/Cajun+Bean+Soup4.JPG Soups and Stews - Cajun Bean Soup https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1632483951606-SDLWR4NBF9PDQJF5G19X/Spicy+Shrimp+Chowder.JPG Soups and Stews - Spicy Shrimp Chowder https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1628344493921-FY3VBVE5RBMVYLO5OD5Y/Lobster+Bisque1c.JPG Soups and Stews - Lobster Bisque https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1574107427429-BUB4GYI95088DPYDPNDK/Beef%2BStew.jpg Soups and Stews - Beef Stew https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1576018224214-B0X25QFC0F87MUCOZXZ8/Mediterranean+Fish+Stew.JPG Soups and Stews - Mediterranean Seafood Stew https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1578781825205-IK0N09DVUPY4WLVXNI4P/Clam+and+Bean+Soup1.JPG Soups and Stews - Clam Soup with Navy Beans and Pancetta https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1581105898486-BNJSJ4MB3NT00N861UP3/Peanut+Stew.JPG Soups and Stews - West African Diaspora Peanut Stew https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1585235490572-M5RSWKDB8P8M4W6YSR6X/Shrimp+and+Scallop+Chowder2.JPG Soups and Stews - Shrimp and Scallop Chowder https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1585865968642-VX4ITNGSDB6GT7DO56PJ/Pasta+e+Fagioli.JPG Soups and Stews - Pasta e Fagioli https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1589295542395-1OY7SBWDQW5M9SL4DVLJ/Asparagus+Soup2.JPG Soups and Stews - Creamy Asparagus Soup https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1589570320910-49P9GMBHSV2QFY8I81O7/Asparagus+Avocado+Soup.JPG Soups and Stews - Asparagus Avocado Soup https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1593972022889-N285UA7X5O51YR2MR37E/Cantaloupe+Soup.JPG Soups and Stews - Creamy Chilled Cantaloupe Soup https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1594157931580-47TMF3F4ZEE1SEAR7IB9/Smooth+Andalusian+Gazpacho.JPG Soups and Stews - Smooth Andalusian Gazpacho https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1602334624229-E2A2R86L9H55YHUZ778L/Fish+Soup.JPG Soups and Stews - Wooing Fish Chowder https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1606316377253-HWDM0SY37UU138CYSYSC/Turkey+Kale+and+Bean+Soup5.jpg Soups and Stews - Turkey Kale and White Bean Soup https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1622302968435-PNRUWSWR1PYHARF93QH4/Lamb+Stew.JPG Soups and Stews - Lamb Stew with Root Vegetables https://www.the5tastestable.com/rosemary-roasted-marcona-almonds-recipe-print daily 0.75 2021-05-09 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1573703099738-CJMBV7AQ3Q5BY8QGMSYI/Almond+trees_Spain.JPG Rosemary Roasted Marcona Almonds print Photo: c. foodblogchef 2019- Flowering Almond Trees in Ronda, Spain ROSEMARY ROASTED MARCONA ALMONDS (copy and paste to print) serves 16 Ingredients: 2 cups blanched Marcona almonds (or other blanched almonds) 1-2 tablespoons extra virgin olive oil 1 teaspoon grated lemon zest a pinch of smokey Spanish pimentón (optional) 1 tablespoon minced fresh rosemary (or 50/50 rosemary and fresh thyme) sea salt Preparation: Preheat the oven to 350 degrees F. 1. Mince the herb(s) and mix with the spices and grated lemon zest. 2.In a large bowl, drizzle the almonds with the olive oil and mix to coat the almonds; add the spices, lemon zest, and rosemary mixture and toss to coat evenly. 3. Line a baking sheet with aluminum foil or parchment paper and spread out a single layer of almonds. 4. Roast almonds 10-15 minutes stirring every 5 minutes until they start to turn a slightly darker brown color. Be careful not to burn during the last 5 minutes, the almonds should be light brown not scorched. 5. Remove from the oven and toss generously with coarsely ground or flaky sea salt. Serve warm. https://www.the5tastestable.com/montreal-dry-rub-recipe daily 0.75 2020-05-09 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1589027041691-24OKUDPNVAW57QUVKBKS/Dry+Rubbed+Grilled+Lamb+Chop.JPG Montreal Dry Rub Photo c. foodblogchef 2020 Dry Rubbed Grilled Lamb Chop with Israeli Couscous https://www.the5tastestable.com/negroni-recipe daily 0.75 2019-12-15 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1574346968535-71BNSBGCEVI9J16QRWP2/Negroni.JPG Negroni Photo: c. foodblogchef 2019 - Negroni Cocktail https://www.the5tastestable.com/assorted-olives daily 0.75 2019-12-12 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1574263565266-F3Y3RYMRR4OFOIGOJRHO/Assorted+Olives.JPG Assorted Olives Photo: c. foodblogchef 2019- Assorted Olives https://www.the5tastestable.com/apple-slices-grapes-chocolate-covered-almonds daily 0.75 2019-12-12 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1574264212441-616WZNO8HX06BAIV4XPG/Afternoon+Snack.JPG Apple Slices, Grapes, Chocolate Covered Almonds Photo: c. foodblogchef 2019- Afternoon snack…apple slices, grapes, chocolate covered almonds https://www.the5tastestable.com/wedge-salad-redux-recipe-print daily 0.75 2021-06-08 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1611675306381-DRZNIWOB41SXPBELEZ2A/Wedge+Salad+Redux.JPG Wedge Salad Redux Photo: c. foodblogchef 2019 Wedge Salad Redux (copy and paste to print) Serves 4 Ingredients: 8-12 cherry tomatoes cut in half (up to you) 1 small shallot, peeled and diced, approximately 2 tablespoons 3 slices bacon 1 tablespoons red-wine vinegar Kosher salt and freshly ground black pepper, to taste 4 ounces blue cheese, like Roquefort, crumbled 2-3 tablespoons of buttermilk 1 tablespoons mayonnaise 1/2 tablespoon olive oil 1/2 teaspoon hot sauce (or to taste) ½ teaspoon lemon juice 1 dash Worcestershire sauce, to taste 1/2 head of iceberg lettuce, the outer leaves removed, rinsed and dried, cored and coarsely chopped. 12 very thinly sliced red onion slices 1 tablespoons finely minced chives to garnish Preparation: 1. Combine the tomatoes, shallots and vinegar in a small bowl, and shower with salt and black pepper to taste. Set aside. 2. Cook the bacon in a sauté pan until crisp on both sides, then drain on a paper towel. Crumble when cool, and set aside. 3. Make the dressing. Put half the cheese into a medium-size bowl, and mash with a whisk. Add the buttermilk, mayonnaise, olive oil, hot sauce, lemon juice and Worcestershire sauce, then mash and whisk the dressing until it is mostly smooth. You may wish for a little more hot sauce, lemon juice or Worcestershire, to taste. Then whisk again, and set aside. *(Alternatively, if you have a mini-food-processor, throw all the ingredients in #3 above into the processor and process until you have a chunky dressing. Voila!) 4. Assemble the chopped iceberg evenly on four small plates; gently spoon dressing over each. (*Alternatively, you can put the chopped iceberg in a large bowl and toss it with the dressing before you plate it.) 5. Sprinkle each salad with crumbled bacon, the dressed tomato halves, onion slices, and some minced chives; freshly ground black pepper to individual taste. Serve with a crusty bread and no guilt. Your guests will thank you. Enjoy! https://www.the5tastestable.com/potato-chips-drizzled-with-honey-recipe daily 0.75 2019-12-12 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1574267428595-Z0QY96QZIJ9WX1ACE3CJ/Potato+Chips+Drizzled+with+Honey.JPG Potato Chips Drizzled with Honey Photo: c. foodblogchef 2019- Potato Chips Drizzled with Honey https://www.the5tastestable.com/honey-sesame-sticks-cashews-and-rice-crackers daily 0.75 2019-12-12 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1574264692847-O0VEL5ELNW1Q7KMPABFE/Honey+Sesame+Sticks%2C+Cashews%2C+Rice+Crackers.JPG Honey Sesame Sticks, Cashews, and Rice Crackers Photo: c. foodblogchef 2019- Honey Sesame Sticks, Cashews, and Rice Crackers https://www.the5tastestable.com/spicy-cajun-shrimp-with-parsnip-puree-recipe-print daily 0.75 2021-05-10 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1620664840945-5W7IYW6P7V8A21KEIEYU/Spicy+Shrimp+with+Licorice+Flavored+Parsnip+Puree.JPG Spicy Cajun Shrimp with Anise Flavored Parsnip Purée print - Make it stand out Photo: c. foodblogchef 2019 Copy and paste to print the recipe. CAJUN SHRIMP WITH ANISE FLAVORED PARSNIP PUREE AND PICKLED APPLES Serves 4 Ingredients: 8 Cajun Shrimp (recipe below) Parsnip Purée (recipe below) 2-3 tablespoons Pickled Apples (recipe below) 3 tablespoons lightly toasted Panko bread crumbs. Preparation: 1. Dice pickled apples to 1/4 inch pieces and mix into warm parsnip purée. 2. Cook the shrimp. (*Note: if you only want to cook 8 shrimp, adjust the marinade to 1/2 cup and broil the shrimp.) 3. Mound a couple of tablespoons of purée on each plate and top with 2 shrimp. 4. Sprinkle with toasted Panko. 1. Cajun Shrimp Serves 4 alone as an appetizer Ingredients: 1/2 cup olive oil 2 tablespoons Cajun or Creole seasoning 2 tablespoons fresh lemon juice 2 tablespoons chopped fresh parsley 1 tablespoon honey 1 tablespoon soy sauce Pinch of cayenne pepper 1 pound uncooked large shrimp, shelled, deveined Lemon wedges French bread Preparation: 1. Combine the first 7 ingredients in a 9x13-inch baking dish. 2. Add shrimp and toss to coat. Refrigerate 1 hour. 3. Line a sheet pan with tinfoil and pour on the shrimp and marinade. 4. Bake in the oven preheated to 450 degrees for 10 minutes, stirring occasionally. *Alternatively, preheat your broiler, and broil the shrimp for 2 minutes and stir around; return to the broiler again for about another 2 minutes; repeat until done; monitor to check that the shrimp don’t burn; don’t over-cook. 5. Garnish with lemon wedges and serve shrimp with French bread. 2. Parsnip Purée Ingredients: 5 medium parsnips, peeled and chopped into 1/2-inch-thick slices 3 tablespoons sour cream or crème fraîche (available in the dairy section of your market) 2 cups chicken stock or low-sodium chicken broth (or water) 1-2 star anise pods 1/2 tablespoon fine sea salt 1 teaspoon freshly ground black pepper Preparation: 1. In a heavy large pot combine parsnips and star anise with enough chicken stock (or water) to cover. 2. Place over moderately high heat, cover, and bring to a boil. Continue boiling until tender, about 30 to 45 minutes. 3. Remove the parsnips with a slotted spoon to a food processor or blender. 4. Reduce the chicken stock with the Star Anise by a half. 5. Working in 2 batches, pureé hot parsnips sour cream or crème fraîche until smooth. 6. Continue to add small amounts of the reduced anise-flavored stock to the puree until you have a creamy smooth puree. 3. Pickled Apples Ingredients: 1 red apple such as Gala or Honey Crisp 1/4 cup cider vinegar 1/2 cup water 1/4 cup sugar 1/2 teaspoon salt 1/2 teaspoon pickling spice from the market Preparation: 1. Peel, quarter, and core the apple, then cut each quarter lengthwise into 1/8-inch-thick slices. 2. Boil vinegar, water, sugar, salt, and pickling spice in a saucepan, stirring, until sugar is dissolved. 3. Add apples and return to a boil. (*Alternatively, for a crunchier result, you can add the apple slices to the boiling water and remove them from heat.) 4. Transfer to a heatproof bowl and cool. Chill, uncovered, until cold, about 1 hour. https://www.the5tastestable.com/manhattan-recipe daily 0.75 2019-12-15 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1574778196972-E67XPK6ZSAQ8R5O2WQVA/Manhattan2.JPG Manhattan Photo: c. foodblogchef 2019 - Manhattan in a coupe glass https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1574778317341-AYAW5ZS70BHWTUH1C0PD/Manhattan.JPG Manhattan Manhattan in a bourbon glass https://www.the5tastestable.com/wild-mushroom-toast-with-pickled-apples-recipe-print daily 0.75 2021-05-10 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1620663220795-D8BU4B4FVFFQX2NAB3XT/Mushroom+Toast+with+Pickled+Apples4.jpg Wild Mushroom Toast with Pickled Apples print - Make it stand out Photo: c. foodblogchef 2019 Cut and paste to print the recipe. WILD MUSHROOM TOAST WITH PICKLED APPLES Serves 6+ Ingredients: 3/4 pound mixed fresh mushrooms stemmed and chopped 2 tablespoons olive oil 1 tablespoon finely chopped shallots 2 cloves garlic 1/4 cup low-sodium chicken broth 1-2 tablespoon(s) cognac 2 tablespoons butter 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 sprig rosemary 1 sprig thyme 2 tablespoons. chopped flat-leaf parsley Garlic bread slices toasted (crostini) Shaved Parmesan (optional) Preparation: 1. Heat oven to 450 degrees F. 2. Slice fresh mushrooms 1/4-inch thick. 3. Heat a 12-inch ovenproof skillet until very hot. Add olive oil and fresh mushrooms. Cook, while stirring frequently, over high heat until mushrooms release their liquid; about 10 minutes. Add the shallots, garlic. Cook until liquid has evaporated. 4. Add broth, cognac, butter, salt, pepper, and the sprigs of rosemary and thyme. Transfer skillet to the oven and roast, stirring twice, for 30 minutes. Stir in remaining herbs. 5. Serve warm on garlic bread with Parmesan curls. https://www.the5tastestable.com/spices daily 0.75 2020-06-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1576029417713-XJWQ23Z0ZPLZAUUATT42/Spice2.JPG The Spices of Life https://www.the5tastestable.com/contact-us daily 0.75 2019-12-10 https://www.the5tastestable.com/marinated-grilled-sirloin-tips-print daily 0.75 2021-06-21 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1578412768092-XGPUQ9W015Z9ECHHFNGA/Marinated+Sirloin+Tips+image_091619_EH.jpg Marinated Grilled Sirloin Tips print Photo: c. foodblogchef 2019 Copy and paste to print MARINATED GRILLED SIRLOIN TIPS Serves: 4 Preheat your grill and oil the grates. Ingredients: 2 pounds of Sirloin Tips ½ c. olive oil 1/3 c. soy sauce ¼ balsamic or red wine vinegar 2 cloves of crushed/minced garlic 2 tablespoons Lemon juice 1 tablespoons Worcestershire sauce 1 teaspoons dry mustard ¼ teaspoon pepper ½ teaspoon. sweet basil (see note) ½ teaspoon thyme (see note) *Note: you can substitute 1/2 teaspoon each of rosemary, thyme and fennel broken-up with the back of a spoon, or coarsely ground with a mortar and pestle or spice grinder. Adapted from: Weber Grill Cookbook Preparation: 1. Pat steak dry with paper towels. 2. Mix all the other ingredients to make the marinade. 3. Place steak in a zip-lock plastic bag, Pyrex baking dish, or any other container that will hold the steak and pour over the marinade, cover and refrigerate. 4. Allow steak to marinate for 4 hours or longer. 5. Remove the steak from the refrigerator to bring to room temperature at least a half-hour before grilling. 6. Remove steak from marinade and, using a paper towel, pat off excess marinade to prevent flare-ups on the grill. 7. For a 1 1/2 inch thick steak, cook over a hot grill for 2-3 minutes per side for medium rare. (130-135 degrees) 8. Remove from grill and tent for 5 minutes to allow the meat juices to soak back into the steak. 9. Slice steak across the grain. 10. Serve the steak with your favorite vegetable, or salad. A full-bodied Cabernet Sauvignon, Zinfandel, or other full-bodied red wine pairs well with grilled beef. https://www.the5tastestable.com/blueberry-peach-crisp-recipe-print daily 0.75 2021-06-21 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1578496779606-IJ1KVN6QFZZX5MW3OKK1/Autumn+Peach-Blueberry+crisp+a+la+mode.jpg Blueberry-Peach Crisp print Photo: c. foodblogchef 2019 **Copy and paste recipe to print BLUEBERRY-PEACH CRISP Servings: 8 Ingredients: For the filling: 2 pounds firm, ripe peaches (6 to 8 peaches) 1 cup blueberries 2 tablespoons lemon juice, from 1 lemon 2 tsp. lemon zest 2/3 cup granulated sugar 2 tablespoons cornstarch (or flour) ½ tsp. vanilla extract ½ tsp. almond extract 1/8 teaspoon salt For the topping: 3/4 cup packed dark brown sugar 3/4 cup all-purpose flour 1/2 cup old-fashioned rolled oats 1/2 cup pecans, chopped ½ cup almonds chopped 1 teaspoon ground cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 1 stick (1/2 cup) unsalted butter, softened (or melted) Directions: Preheat the oven to 350°F and set a rack in the middle position. Butter a 2-qt baking dish. 1. Make the peach-blueberry filling: In a large bowl, combine the peaches, blueberries, lemon juice and zest, granulated sugar, cornstarch, vanilla, almond extract, and salt. Mix well to coat the peaches evenly. 2. Make the topping: In a medium bowl, mix together the brown sugar, flour, oats, pecans, almonds, cinnamon, nutmeg, and salt, using your fingers to rub out any lumps of brown sugar. Add the melted butter and mix with a spoon until the mixture is crumbly (go ahead and use your hands if it's easier). 3. Transfer the peach-blueberry mix to the prepared baking dish and spread gently into an even layer. Sprinkle the topping evenly over. Bake the crisp for 40 to 45 minutes, until the topping is golden brown and the filling is bubbly. Remove from the oven, and cool for at least 20 minutes before serving. Serve topped with a scoop of Vanilla ice cream, sweetened whipped cream, or plain yogurt https://www.the5tastestable.com/apple-crisp-recipe-print daily 0.75 2021-06-21 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1578417583012-VDNP64FUY3AR9V0CZ9LZ/Apple+Crisp+with+Lemon+Whipped+Cream3.jpg Apple Crisp print Photo: c. foodblogchef 2019 **Copy and paste recipe to print APPLE CRISP Serves 6-8 Ingredients: 8-10 medium cooking apples like Braeburn, Cortland or Granny Smith apples (I use Cortland) ¼ cup walnuts or pecans ¼ cup slivered or chopped almonds ¼ cup flaked coconut 2 cups raw oats like Quaker Oats ½ cup brown sugar + 2 tablespoons ¾ cup flour ½ cup butter 2 teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon salt juice of half a lemon ½ cup apple juice or cider *While preparing the Crisp and Apples, preheat the oven to 375. For the Crisp: Directions: 1. Melt the butter and mix well with the brown sugar. 2. Mix together the oats, flour, nuts, coconut. 3. Add a teaspoon of cinnamon and ½ teaspoon of salt. 4. Add the butter-sugar sauce to the dry ingredients and mix well. For the Apple filling: Directions: 1. Peel and core the apples, slice the apples about a 1/4 inch thick, add to a large bowl, and coat with the lemon juice. 2. Add 2 tablespoons of brown sugar, 1 teaspoon of cinnamon and ½ teaspoon of nutmeg and mix well. Assemble the Apple Crisp: 1. Spread the apple mixture in a 9 x 12 inch Pyrex baking dish. 2. Cover with the oats and nuts mixture. 3. Pour ½ cup of cider or apple juice over the Apple Crisp and bake on the oven middle shelf for 40-45 minutes, or until the apples are tender when pierced with a fork. *Note: serve warm or at room temperature with a scoop of vanilla ice-cream, or whipped cream, or yogurt. https://www.the5tastestable.com/anise-flavored-shrimp-and-frico-recipe-print daily 0.75 2020-01-08 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1578416748807-GZ6R1R5665Z2FEKSAM5Q/Shrimp%2C+frico%2C+pommegranate+starter1-b.jpg Anise Flavored Shrimp and Frico print Photo: c. foodblogchef 2019 **Copy and paste recipe to print Anise Flavored Shrimp, Frico, and Delicata Squash with Pomegranate, Pistachio Relish Serves 6-8 1. PARMESAN FRICOS (CHEESE CRISPS) Ingredients: 8 ounce piece Parmigiano-Reggiano 2 1/2 tablespoons all-purpose flour 1/2 teaspoon black pepper 3/4 teaspoon herbes de Provence, optional ½ tbs lemon zest *Note: make the Fricos first and store them between sheets of parchment paper. They will keep for a couple of days in an airtight container. Preparation: 1. Preheat oven to 375°F. Line a half sheet pan with a silpat or parchment paper; a non-stick sheet pan works well also. 2. Using the largest holes on a box grater, coarsely shred the cheese. 3. Stir together the cheese, flour, pepper, and herbes de Provence in a large mixing bowl. 4. Arrange tablespoons of cheese four inches apart on the silpat/parchment paper, stirring the cheese mixture in the bowl between tablespoons to keep the flour evenly distributed. 5. Flatten each mound slightly with your fingertips to form a three-inch round. 6. Bake the fricos until golden, about 10-12 minutes. 7. Cool two minutes on the half sheet pan, then carefully transfer each crisp (they are very delicate) with a thin spatula to a rack to cool completely. *Frico recipe adapted from: https://www.splendidtable.org/recipes/lacy-parmesan-frico 2. ROASTED DELICATA (or ACORN) SQUASH WITH POMEGRANATE-PISTACHIO RELISH RELISH: Ingredients: 2 Delicata squash, washed well and cut into rings (you don’t have to remove the skin) 2 tablespoons unrefined coconut oil, melted sea salt and freshly ground black pepper, to taste 2 tablespoons unrefined, cold-pressed olive oil 2 tablespoons unfiltered apple cider vinegar or pomegranate molasses ½ teaspoon sea salt 1 cup pomegranate seeds (or dried cranberries, or dried cherries) ½ cup pistachio nuts, toasted 2 small shallots, chopped (or 1 medium) 3 Tablespoons fresh mint, chopped *Note: this makes about six servings Preparation: 1. Preheat oven to 400 degrees and line 2 baking sheets with parchment paper. 2. Slice the squash rings on the baking sheets and brush with melted coconut oil on both sides. Sprinkle with salt and pepper. Roast until tender, approximately 20-30 minutes. 3. While squash is roasting, assemble relish. Whisk the oil, vinegar, and salt together in a medium bowl, add remaining ingredients and toss to combine. 4. Arrange the squash rings on small plates and spoon relish mixture on top. (Note: alternatively you can chop up the squash and gently stir it into the relish before you spoon it onto a leaf of lettuce) *Squash recipe adapted from: https://pamelasalzman.com/roasted-delicata-squash-with-pomegranate-pistachio-relish-recipe/ 3. ANISE FLAVORED SHRIMP -Saute 6 extra large shrimp for one minute on each side. -Add 2 tablespoons of anise flavored liquor (Anisette, Pastis, Pernod), stir the shrimp briefly to coat with the liquor and remove from heat. 4. ASSEMBLE THE PLATES: -Gently stand a Frico on edge vertically into the mounded Relish and place an Anise Flavored Shrimp on the Relish leaning against the Frico. -Serve at room temperature. *Note: a soft Loire Valley Sauvignon Blanc or a Viognier pairs nicely with this dish. https://www.the5tastestable.com/buttermilk-biscuits-recipe-print daily 0.75 2021-06-21 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1578497521439-SG43HYR124QEXBBHI025/Big+Buttermilk+Biscuits.JPG Buttermilk Biscuits print Photo: c. foodblogchef 2019 **Copy and paste recipe to print BUTTERMILK BISCUITS Yield: about 10 biscuits Ingredients: 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1/4 teaspoon baking soda 1 teaspoon dried thyme (optional)½ teaspoon ground black pepper (optional)7 tablespoons unsalted butter, chilled in freezer and cut into thin slices 3/4 cup cold buttermilk (see *Note below) 2 tablespoons buttermilk for brushing (optional) Preparation: Preheat oven to 425 degrees F (220 degrees C). 1. Line a baking sheet with a silicone baking mat or parchment paper. 2. Whisk flour, baking powder, salt, baking soda, thyme and black pepper together in a large bowl. 3. Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes. You can also use the “pulse” feature of a food processor, but don’t over-process the mixture. You want it to look like coarse crumbs. 4. Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined. Don’t over-work the dough or the biscuits will be tough. 5. Turn dough onto a floured work surface, pat together into a rectangle. Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and patting dough down a total of three times. 6. Pat-down dough on a floured surface to about 1/2+ inch thick. (thicker=higher biscuits and longer bake time) 7. Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter. 8. Transfer biscuits to the prepared baking sheet. *Optional: Press an indent into the top of each biscuit with your thumb. *Optional: Brush the tops of biscuits with 2 tablespoons buttermilk. 9. Bake in the preheated oven until browned, about 15-20 minutes. https://www.the5tastestable.com/apples-feta-pickled-beets-and-walnuts-salad-recipe-print daily 0.75 2021-07-03 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1578418770109-FFX8AR2GVH9X6WZP2LQP/Spicy+Shrimp%2C+Apples%2C+Pickled+Beets+and+Feta+Salad.JPG Apples Feta Pickled Beets and Walnuts Salad print Photo: c. foodblogchef 2019 **Copy and paste recipe to print APPLES, FETA, PICKLED BEETS AND WALNUTS SALAD Serves 4 Ingredients: 4 scant handfuls of mixed greens (about 2 cups) 1 Gala or Honey Crisp apple cored, quartered, and cut into thin slices 3-4 slices of pickled beets cut into ½ inch cubes 3 Tbs. Feta cheese 4 Tbs. toasted walnuts Balsamic vinaigrette Spicy Shrimp (optional) Preparation: 1. Toast the walnuts in your toaster oven or on a small skillet on the stove. (about 5 minutes) 2. In a large bowl, toss the greens and apple slices with a small amount of the vinaigrette. (start with 3 Tbs. drizzled evenly over the greens and apples, toss, and add more to taste) 3. Distribute the dressed greens and apple slices evenly on 4 small or medium size plates. 4. Sprinkle with the beets, feta and walnuts and serve. Balsamic Vinaigrette Yield 1 cup Ingredients: ¾ cup olive oil ¼ cup Balsamic vinegar 1 tsp. Dijon mustard (or Honey Dijon) 1 Tbs. minced shallot ¼ tsp. salt and pepper, or to taste Whisk ingredients together until the oil is emulsified. (A Magic Bullet does a great job making salad dressings.) Vinaigrette will keep in a sealed container in the fridge for a few days. https://www.the5tastestable.com/beef-stew-recipe-print daily 0.75 2022-11-22 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/78825dd2-93bc-40fe-bb72-4a3941ac1a63/Beef+Stew+3.jpg Beef Stew print Photo: c. foodblogchef 2019 **Copy and paste the recipe to print. BEEF STEW Ingredients: Serves 6-8 For the braised beef: 4-5 pounds boneless beef chuck (not lean), cut into 2-inch pieces 3 ounces pancetta, or slab bacon 3 tablespoons olive oil 3 carrots, quartered 3 celery ribs, quartered 2 medium onions, quartered 10 garlic cloves, peeled and smashed 3 tablespoons tomato paste 1/4 cup brandy (optional) 1 (750-ml) bottle of dry red wine (about 3 3/4 cups) 2 Turkish bay leaves or 1 California 2 thyme sprigs (or 1 teaspoon of dried thyme) 12 juniper berries (optional) 3 cups reduced-sodium beef broth 3 cups water (enough to cover the meat and vegetables in the braise) 1/2 cup of frozen green peas (optional) For the vegetables: 2 pounds small white boiling potatoes (or 4 large Russet potatoes peeled and cut into 1 inch cubes) 5 large carrots peeled and cut diagonally into 1 inch slices. 1 cup of frozen peas (optional) Preparation: Braise the beef: 1. Preheat oven to 325°F with rack in middle. 2. Pat beef dry and season generously with salt and pepper. 3. Brown the pancetta in an oven-proof heavy pot like a dutch oven; remove the browned pancetta and set aside. Leave any of the flavorful fat that accumulated in the pot. If needed add 1-2 tablespoons of olive oil to the pot and heat over medium-high heat until the oil shimmers. 4. Add the meat to the pot and brown the meat, in 3 batches, turning to brown on both sides, about 8 minutes per batch. Transfer meat to a platter and tent. 5. Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned and caramelized about 12 minutes. 6. Push vegetables to one side of the pot. Add tomato paste to cleared area and cook paste, stirring, for 2 minutes, then stir into vegetables 7. Add the brandy and stir until evaporated, then stir in wine, bouquet garni (see note) of bay leaves, juniper berries, and thyme, and boil until wine is reduced by about two-thirds, 10 to 12 minutes. 8. Add broth and water to the pot along with beef, and any juices from the platter and bring to a simmer. Cover and braise in the oven until meat is very tender, about 2-2 1/2 hours. 9. While beef braises, peel potatoes and cut them into 1-inch cubes; slice carrots diagonally into 1-inch pieces. 10. After 2-2 1/2 hours, remove the pot from the oven. Set a large colander in a large bowl. Pour the stew into the colander. Return pieces of meat and strained stock into the pot, remove the bouquet garni and add the remaining vegetables to a food processor or blender. Add more liquid if necessary in order to puree the vegetables. 11. Puree the vegetables and return the puree to the liquids and meat in the pot. (This will add richness and thicken the stew.) Let the cooking liquid stand for 10 minutes. If the stew is too thick, add more water to bring it to the consistency you want. 12. Add the potatoes and carrots to the stew (make sure they are submerged) and simmer uncovered, stirring occasionally, until the potatoes and carrots are fork tender, about 20-30 minutes. Add frozen peas for the last five minutes if desired. (Adding the peas last will allow them to remain bright green and sweet instead of grey-green and over-cooked.) 13. Serve with crusty bread *Note: a bouquet garni is a tied pouch of cheesecloth filled with fresh or dried aromatic herbs often used when braising to infuse flavor into a sauce or stew; to be removed before finishing the stew. ** Note: the stew improves in flavor if made a day ahead. Allow to cool, cover, and chill for up to 5 days. Reheat, covered, over medium heat or in a 350°F oven. https://www.the5tastestable.com/blueberry-muffins-recipe-print daily 0.75 2021-06-21 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1578496195013-ZV7JLYQWMYQ5J10YPOZU/Blueberry+Muffins.JPG Blueberry Muffins print Photo: c. foodblogchef 2019 **Copy and paste recipe to print BLUEBERRY MUFFINS Yield: about 12 muffins Ingredients: 2 1⁄2 cups flour 1 ½ tsp. baking powder ½ teaspoon baking soda 1⁄4 teaspoon salt 1/8 teaspoon nutmeg 2 eggs, beaten 3⁄4 cup sugar 1 cup buttermilk 4 ounces (browned) butter or 1⁄2 cup canola-butter 1 ½ cups blueberries 1 teaspoon vanilla (optional) 1 teaspoons grated lemon zest (optional) cinnamon sugar (optional) Preparation: 1. Sift the first five dry ingredients together in a large bowl. 2. In another bowl, whisk eggs and sugar until creamy, whisk in the buttermilk and butter that has been melted until just beginning to turn brown. 3. Add blueberries and lemon zest to dry ingredients and mix gently to coat berries with flour. 4. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Don’t over mix, or the muffins will be tough. 5. Spoon batter into a greased muffin pan or line the muffin pan cups with paper muffin cups, sprinkle with cinnamon sugar and bake till golden brown. 6. Bake at 400 F for 20-30 minutes until a toothpick inserted into the muffin comes out clean with no batter sticking to the pick. *Note: If you use frozen blueberries, the cook time will be longer than 20 minutes. https://www.the5tastestable.com/coconut-mango-parfait-recipe-print daily 0.75 2021-06-21 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1578499432138-BOSJWIQXHGK81KIYCYNL/Coconut-Mango+Parfait.JPG Coconut-Mango Parfait print Photo: c. foodblogchef 2019 **Copy and paste recipe to print COCONUT-MANGO PARFAIT 6 servings Mango Pudding Ingredients: 1/2 cup fresh orange juice 1 tablespoon fresh lime juice 2 teaspoons unflavored gelatin 1 12-ounce mango, peeled, pitted, cut into chunks (I prefer canned mango or mango puree over frozen mango chunks if fresh mango is not available) 1/2 cup sour cream 1/2 cup whole milk 1/3 cup sugar 1 1/2 tablespoons dark rum 1 cup fresh raspberries Preparation: Mix citrus juices in small saucepan. Sprinkle gelatin over. Let stand 10 minutes. Stir over low heat until gelatin dissolves. Let stand until just cool but not set. Combine mango, sour cream, milk, sugar and rum in blender. Blend on high speed until smooth. Add gelatin mixture and blend well. Pour into six 6-ounce clear dessert dishes Cover with plastic and chill until firm, at least 5 hours or overnight. Once the Mango Pudding is set, make the Coconut Custard. Coconut Custard Ingredients: 1 cup light cream 1 tablespoons cornstarch 1/2 cup well-stirred canned cream of coconut (not coconut milk) such as Coco López 1 large egg yoke, lightly beaten 1/4 teaspoon coconut extract 1 Tbs. Coconut Rum Make the custard: Stir together 1/2 c. cream and cornstarch until well blended. Bring 1/2c. cream and cream of coconut to a boil in a heavy saucepan over moderate heat, whisking occasionally. Whisk cornstarch mixture, then add to cream in a stream, whisking. Boil custard, whisking constantly, 1 minute. Remove from heat and immediately whisk in eggs and coconut extract. Assemble the Parfait: Pour a layer of Coconut Custard over each chilled Mango Pudding. Chill for several hours until fully set. *Optional: garnish with shredded toasted coconut and a raspberry. https://www.the5tastestable.com/guacamole-recipe-print daily 0.75 2021-01-05 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1578415802991-KEMKAH6497H8QT4O7V5G/Guacamole.JPG Guacamole print Photo: c. foodblogchef 2019 Copy and paste to print GUACAMOLE serves 6 as an appetizer Ingredients: 4 medium ripe Hass avocados, halved and pitted (see *Note) 3 tablespoons lime juice or more to taste 1 teaspoon kosher salt, more to taste ¼ cup finely chopped fresh cilantro 2 tablespoons finely chopped Cubanelle pepper Optional: ½ small white onion minced minced Serrano or Jalapeno to taste (start with 2 teaspoons and add more if you want more heat) 1/2 diced, seeded tomato Preparation: 1. Use a spoon to scoop out the avocado into a bowl. 2. Mash the avocado with a fork. 3. Add the lime juice and salt and mix (see *Note) 4. Sample on a corn chip and adjust lime or salt to taste. 5. Mix in the cilantro 5. Garnish with minced Cubanelle. 6. Serve with corn chips. * Note: if you are adding onion and or Serrano pepper or tomato, add with the lime juice and salt and mix well * Note: you can tell an avocado is ripe if you press on the fat end of the avocado and it is just slightly soft. The following website has a good recipe for guac. Check it out, compare it to mine, and develop your own family recipe for guacamole and impress your friends. Buen provecho! https://cookieandkate.com/best-guacamole-recipe/ https://www.the5tastestable.com/asparagus-prosciutto-bundles-recipe-print daily 0.75 2021-05-10 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1620667436045-6UIAETOT0ESD2BW9A635/Asparagus+Prosciutto+bundles2.JPG Asparagus Prosciutto Bundles print - Make it stand out Photo: c. foodblogchef 2019 **Copy and paste recipe to print ASPARAGUS PROSCIUTTO BUNDLES WITH BALSAMIC REDUCTION Serves 4-6 Ingredients: • 1 pounds medium-size asparagus, tough bottom thirds discarded • 6 slices of Italian prosciutto • Good olive oil • half a lemon • Salt and freshly ground black pepper • Balsamic reduction Directions: 1. Fill a large pot with water, add 1 tablespoon salt, and bring to a boil. If the asparagus are thick, peel them halfway up the stalk with a vegetable peeler. 2. Immerse the asparagus in the boiling water and cook for 2 minutes, until they are crisp-tender. 3. Drain the asparagus and put them immediately into a large bowl of cold water to set the bright green color. Allow to chill for 2 to 3 minutes. Drain and pat the asparagus dry. 4. Gather asparagus spears into 6 bundles with the tips together, and wrap a slice of prosciutto securely around the middle of each bundle. 5. Over medium-high heat, heat a griddle or cast iron pan with a tablespoon of olive oil. 6. Place the bundles with the prosciutto seam side down and sear until the prosciutto is turning brown and beginning to turn crispy. (Note: if you can't fit all 6 bundles on your griddle at the same time, cook them in batches of 3.) 7. Turn the bundles over and give each bundle a small squeeze of lemon juice and continue cooking until the second side is slightly brown and turning crispy. 8. Plate the bundles either individually or on a platter and drizzle a little balsamic reduction over each bundle. (see *Note below) 9. Salt and pepper to taste. *Note: Balsamic Reduction Ingredients: 1/2 cup balsamic vinegar 1 tablespoon brown sugar Directions: 1. Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. 2. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half. At proper reduction, the glaze should coat the back of a spoon. 3. Let cool and pour into a jar with a lid; store in the refrigerator. https://www.the5tastestable.com/cod-with-mussels-fennel-and-cherry-tomatoes-recipe-print daily 0.75 2020-01-08 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1578500438651-R52WVE41VO2AW1JVG1M6/Cod%2C+Mussels%2C+Fennel+and+Tomatoes.JPG Cod with Mussels, Fennel and Cherry Tomatoes print Photo: c. foodblogchef 2019 https://www.the5tastestable.com/crab-cakes-recipe-print daily 0.75 2021-05-10 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1620662363917-1LVE0TUMFF04VI2BD86Y/Crab+Cake.JPG Crab Cakes print - Make it stand out Photo: c. foodblogchef 2019 *Copy and paste recipe to print CRAB CAKES Yield: 12-16 appetizer size crab cakes Ingredients: 1/4 cup mayonnaise 1/4 cup minced green onions 2 large egg yolks 2 tablespoons fresh lemon juice 4 teaspoons minced fresh dill or fennel fronds (or 1 tsp. dried dill) 4 teaspoons minced fresh tarragon (1 tsp dried) 4 teaspoons minced fresh cilantro (or 1 tsp. Old Bay seasoning) 1 tablespoon Dijon mustard 1 tablespoon finely grated lemon peel dash of Worcestershire Sauce a few drops of hot-sauce (optional) 1/4 teaspoon ground black pepper 1 pound blue crab meat or Dungeness crab meat (if you can’t get fresh, use canned crab) 2 cups panko (Japanese breadcrumbs), divided 2 tablespoons (or more) butter 2 tablespoons (or more) grapeseed oil Preparation: 1. Line baking sheet with waxed paper. 2. Whisk first 10 ingredients in large bowl. 3. Mix in crabmeat and 1 cup panko, breaking up crabmeat slightly. Let stand 10 minutes. 4. Place remaining panko on rimmed baking sheet, spreading slightly. 5. Form crab mixture into sixteen 2-inch-diameter patties, using about scant 1/4 cup for each. 6. Press both sides of patties into panko. (*Note: to avoid breaking apart the patties when turning, use a spatula to gently turn over each patty.) 7. Transfer patties to waxed-paper-lined baking sheet. 8. Cover and chill at least 1 hour and up to 1 day. (This allows the flavors to integrate and makes the patties easier to work with when you fry them.) 9. Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. 10. Add crab cakes to skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total. Serve with Remoulade Sauce. (recipe) https://www.the5tastestable.com/pineapple-mango-salsa-recipe-print daily 0.75 2020-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1578603565310-1B9EP4CDGG5L8LAGGU4I/Pineapple-Mango+Salsa2.jpg Pineapple-Mango Salsa print Photo: c. foodblogchef 2019 Copy and paste recipe to print. PINEAPPLE-MANGO-SALSA Yield about 2 1/2 cups Ingredients: 1 cup peeled diced ripe mango 1 cup diced pineapple 1/2 cup diced sweet red pepper, or cubanelle pepper 3 tablespoons finely chopped red onion 3 tablespoons minced fresh cilantro 3 tablespoons lime juice 1 tablespoon olive oil 1/2 jalapeno pepper finely chopped Preparation: Combine all the ingredients and refrigerate at least an hour for flavors to meld. https://www.the5tastestable.com/clam-soup-with-navy-beans-and-pancetta-recipe-print daily 0.75 2020-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1578781367190-YS38YT8RQ3U9PCS1B09L/Clam+and+Bean+Soup2.JPG Clam Soup with Navy Beans and Pancetta-print Photo: c. foodblogchef 2020 Copy and paste to print the recipe. Serves 4-6 Ingredients: 3 tablespoons extra-virgin olive oil 1 small onion, finely chopped 1/3 cup diced pancetta 3 large garlic cloves, finely chopped ½ c. day old bread cut into ½ “ croutons One 15-ounce can navy beans with their liquid 3 sprigs of fresh thyme (½ tsp. dried) 1 bay leaf 1 packet Sazón Goya with saffron 2 cups of clam juice (available from your fish monger or supermarket) ½ c. dry white wine Freshly ground pepper 1 3/4 - 2 cups chopped clams (if you don’t want to shuck your own clams, check in with your local fishmonger, or the fresh fish counter at your local supermarket.) 2 tablespoons finely chopped flat-leaf parsley crusty bread (optional) *Note: you can also add 15-20 small Little Neck clams in their shells in place of the chopped clams. After you bring the soup to a boil, reduce the heat to medium and add the clams, cover and cook about 3 minutes or just until the shells open. Remove from the heat and discard any clams whose shells have not opened. Preparation: 1. In a large deep skillet, heat a tablespoon of olive oil until shimmering, brown the croutons and set aside. 2. Wipe out the skillet, heat a tablespoon of olive oil until shimmering and brown the pancetta; set aside. 3. Add a tablespoon of olive oil to the skillet and the onion and cook over moderately high heat until softened, about 3 minutes. 4. Add the garlic and cook for 1 minute until fragrant. (don’t let it burn or it will be bitter) 5. Deglaze the skillet with the white wine making sure to scrape up any browned bits on the skillet, add the reserved clam juice, add the beans and their liquid along with the thyme, Sazón, pancetta, and bay leaf and bring to a boil. 6. Simmer the soup over low heat for 10 minutes; discard the bay leaf and sprigs of thyme. 7. Add the clams, bring the soup to a boil over high heat; reduce to low-heat and simmer for 5 minutes. 8. Sprinkle the soup with the croutons and parsley and serve. You may want some good quality, crusty bread to help sop up the flavorful soup broth An Italian Vermentino, Spanish Albariño, or Sauvignon Blanc or other medium bodied dry white wine pairs well with this dish. https://www.the5tastestable.com/avocado-tomato-salad-recipe-print daily 0.75 2020-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1579105059594-308HTU8XT6MGL1BDX1AC/Avocado-Tomato+Salad1.JPG Avocado-Tomato Salad print Photo: c. foodblogchef 2020 Copy and paste the recipe to print. Avocado-Tomato Salad (a family recipe from the Dominican Republic) Serves 4 Ingredients: 1 large Hass Avocado, or 2 small 2 medium tomatoes ½ cup diced red onion ¼ cup diced orange cubanelle pepper (optional) ¼ cup finely chopped cilantro ½ cup olive oil or canola oil 3 tablespoons white wine or rice wine vinegar 1 tablespoon lime juice (optional) ¼ teaspoon coarse Kosher or Sea Salt (or to taste) 1/8 teaspoon black pepper (or to taste) Preparation: Slice the tomatoes into ¼ inch rounds and lay them on a serving platter in a single layer; sprinkle with salt and pepper. Cut the avocado in half lengthwise and remove the pit; place each half face down on a cutting surface and cut the avocado into half inch thick slices lengthwise. Cut the avocado flesh of each slice at ½ to 1 inch intervals; use a spoon to gently scrape the pieces off the skin into a bowl. Spread the avocado pieces and diced cubanelle over the tomato slices. Mix the olive oil, vinegar and lime juice and pour over the avocado and tomato slices. Sprinkle on the cilantro and refrigerate for an hour to allow the flavors to meld. https://www.the5tastestable.com/spice-rubbed-duck-breast-recipe-print daily 0.75 2020-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1579190406177-OSM2HK987JF40AINGJQU/Duck+with+Star+Anice+and+Cranberry-Orange+Relish1a.jpg Spice Rubbed Duck Breast print Photo: c. foodblogchef 2020 Copy and paste recipe to print. SPICE RUBBED DUCK BREAST Serves 2 Ingredients: 1 Duck Breast, at room temperature, with skin removed-just pull it off (see *Note) salt & pepper 1 teaspoon ground Szechuan peppercorns (or 1 ½ tsp. black peppercorns) (you can find Szechuan peppercorns at Asian specialty stores) 1/2 teaspoon cumin 1/2 teaspoon garlic powder 1 teaspoon five-spice powder (available in the Asian spice section of your supermarket, or Asian specialty stores) 1 star anise 1 tablespoon of brown sugar 1/2 cup of chicken broth 2 teaspoons of duck fat, reserved from duck breast skin 1 sprig of fresh thyme 1 clove of garlic, crushed Preparation: 1. Using a spice grinder or mortar and pestle, crush the Szechuan peppercorns with cumin until you have a fine powder; use a fine sieve to remove any hard pits from the Szechuan peppercorns left in the spice mix powder. Combine the spice mix with the garlic powder and stir to combine well and set aside. 2. Season the duck breast with salt and pepper, and rub the seasoning spice on both sides of the duck breast. Let the duck breast sit for about 15 minutes (or more) so the flavors of the spice get a chance to work its magic. It would be best if you could let it sit in the fridge overnight. (If you refrigerate overnight, be sure to take the duck breast out of the refrigerator at least a half-hour to bring it to room temperature before adding it to the hot pan.) 3. Heat a skillet on the stove with two teaspoons of duck fat or canola oil. Once the skillet is really hot, put the duck breast on the skillet and let it sear for 4 minutes over medium heat. 4. After 4 minutes, turn the duck breast over and cook for another 4 minutes. (for medium-rare) 5. Remove duck breast onto a cutting board to let it rest for 10 minutes covered with aluminum foil. To make the sauce: 6. In the same skillet, add two teaspoons of the duck fat and the crushed garlic. Saute until the garlic is fragrant and then add the chicken broth, star anise, brown sugar, five spiced powder and thyme. Scrape fond (froth) off the skillet and let concoction boil until it is reduced by half. Strain the sauce using a medium or fine sieve, pressing the solids to extract as much of the flavorful juice as possible. 7. To serve, slice the duck breast diagonally across the grain as thin as you want, serve with some sauce and a spoonful of Cranberry-Orange relish. (see **Note) A medium bodied red wine like a Grenache, Pinot Noir, Merlot, or Cote du Rhone will pair well with the subtle licorice flavor of the sauce and the richness of the duck. *Note: if you want to render the precious duck fat from the duck skin you pulled off the breast, cut the skin into ¾ inch strips, place the strips on a grate over a pan in the oven or your toaster oven and cook, turning once, for 20 minutes at 400 degrees, or until the skin is brown and crispy. Pour the fat into a heat proof container and allow to cool; refrigerate covered for up to several weeks. Try sprinkling salt on the crispy duck skin for a self-indulgent treat. **Note: for Cranberry-Orange relish, cut an orange in half, remove the segments from one half with a spoon as you would grapefruit segments, and mix the segments into a ½ cup of the Cranberry-Pomegranate relish found on this website. https://www.the5tastestable.com/cranberry-pomegranate-relish-recipe-print daily 0.75 2021-06-21 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1605537934750-3HXPR24CLOQN5Z45KWD4/Cranberry+chutney5.JPG Cranberry-Pomegranate Relish print Photo: c. foodblogchef 2019 Copy and paste to print the recipe. CRANBERRY GINGER JALAPENO POMEGRANATE RELISH Yield: 3 cups Ingredients: -1 medium lemon -12 oz. bag of fresh or frozen cranberries - 1 1/2 cups sugar -1/2 cup diced (1/4 inch) crystallized ginger (about 2 1/2 oz.) -1/3 cup finely chopped onion -1 garlic clove, minced -1 jalapeno pepper, seeded and minced -1 cinnamon stick (or 1/4 tsp. powdered cinnamon) -1/2 tsp. dry mustard -¼ cup Tawny Port -1/2 tsp. salt -1/4 cup pomegranate arils Preparation: 1. Grate the yellow zest from the lemon. Using a small sharp paring knife, cut away and discard the thick white pith. Cut the lemon crosswise in half and pick out the seeds. Dice the lemon into 1/4 inch pieces. 2. In a medium nonreactive saucepan, combine the cranberries, diced lemon and zest, sugar, ginger, onion, garlic, jalapeno, cinnamon stick, mustard and salt. Bring to boil over medium heat, stirring often to help dissolve the sugar. Reduce the heat to low and simmer until the sauce is thick and the cranberries have burst, 10 to 15 minutes. 3. Cool completely. Stir in the pomegranate arils. The relish can be prepared up to 1 week ahead, covered tightly and refrigerated. 3. Remove the cinnamon stick just before serving. Serve at room temperature. https://www.the5tastestable.com/filet-mignon-with-red-wine-and-wild-mushroom-sauce-recipe-print daily 0.75 2020-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1579211221294-8Y718GSMW4NCJ75MOXXK/Red+Wine+and+Wild+Mushroom+Sauce+with+Filet+Mignon.JPG Filet Mignon with Red Wine and Wild Mushroom Sauce print Photo: c. foodblogchef 2019 Copy and paste recipe to print. FILET MIGNON WITH RED WINE AND WILD MUSHROOM SAUCE Serves 4-6 For the Red Wine Sauce: Ingredients: 2 tablespoons. olive oil 1 small onion chopped 1 small tart green apple unpeeled, chopped 1 celery stalk, chopped 3 garlic cloves, chopped 1 750 ml bottle Cabernet Sauvignon or other dry full-bodied red wine 1 cup Ruby or Tawny Port 1 cup beef stock 3 sprigs of fresh thyme, or a ½ teaspoon dried thyme 5 tablespoons butter 1 lb. assorted wild mushrooms wiped clean, stemmed and sliced (shiitake, crimini, oyster, beech, etc. I often use 1/3 shitake and 2/3 crimini.) 2 tablespoons minced shallots 1 tablespoon Dijon mustard (optional) ½ teaspoon cornstarch mixed in a tablespoon of cold water (optional Preparation: Saute the first 5 ingredients. Add the wine, thyme, port and beef stock and cook over medium-high heat until reduced to about 1 ¼ cups. Strain through a medium wire mesh strainer, pressing down the vegetables to extract as much flavor and juice as possible, and season to taste with salt and pepper. In a separate pan, melt 2 tbs butter and sauté mushrooms and shallots until golden brown. Add wine reduction to the mushrooms and bring to simmer. Remove from heat and whisk in 3 tablespoons butter and the Dijon. If you want a slightly thicker sauce, whisk the cornstarch and water to create a smooth slurry and slowly whisk it into the wine sauce. Bring sauce to a simmer to thicken and remove from heat. Cook the Filet Mignon: 6 one inch thick Filet Mignon steaks patted dry with a paper towel salt and pepper to taste, or Montreal Steak Seasoning (optional) Pre-heat a cast-iron skillet over medium high heat and add a tablespoon of olive oil. Add 3 filets at a time, and cook for 2-3 minutes; turn over and cook an additional 2 minutes for medium rare. Remove from skillet, set aside and tent. Add remaining filets and cook as above. Remove from heat and tent with the other filets. Pour the wine sauce into the skillet and bring to a simmer, scraping up any bits of caramelized crust from cooking the beef. Spoon the sauce over the filets just before serving. https://www.the5tastestable.com/salmon-and-lemon-dill-vodka-sauce-recipe-print daily 0.75 2021-06-20 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1579380942210-1URDNHM0828FW8Z79CZ1/Salmon-Vodka+Pasta2.JPG Salmon and Lemon-Dill-Vodka-Sauce print Photo: c. foodblogchef 2020 Copy and paste recipe to print. SALMON AND LEMON-DILL-VODKA SAUCE Serves 4 Ingredients: 1 medium onion, finely chopped (about 1 cup) 1 tablespoon olive oil 3 cups reduced-sodium chicken broth (24 fl oz) 1 cup heavy cream 1/3 cup vodka (or dry vermouth) 1/2 teaspoon salt 1/2 cup chopped fresh dill 2 teaspoons capers 1 1/2 teaspoons finely grated fresh lemon zest 2 tablespoons fresh lemon juice 1/4 teaspoon coarsely ground black pepper 1/8 teaspoon red pepper flakes (optional) 2 cups flaked broiled salmon (wild, or farm raised Faroe Islands Salmon) 12 oz campanelle pasta Preparation: 1. Place a large (6-8 quart) pot of water with a teaspoon of salt on the stove to bring to a boil. 2. Cook the onion in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened (but not browned), about 6 minutes. 3. Add broth, cream, vodka, and salt and boil over moderately high heat, stirring occasionally, until the sauce is reduced to 2 cups, 40 to 50 minutes. 4. Remove from heat and stir in the dill, capers, lemon zest and juice, and pepper. 5. Reserve 1/2 cup sauce, then add the salmon to saucepan and cook over moderately low heat until the fish is just heated through, 2 to 3 minutes. 6. While the fish is heating in the sauce, add the pasta to the pot of boiling salted water and cook about 8 minutes until al dente. 7. Reserve 1/2 cup pasta-cooking water and then drain pasta in a colander. 8. Return pasta to pot, then toss with reserved ½ cup of sauce and cooking water. 9. Serve pasta immediately with fish and sauce spooned over the top. 10. Garnish with chopped dill and coarse-ground black pepper, and an optional pinch of red pepper flakes. *Note: Bright green, sweet, crunchy sugar-snap peas make a good side dish to serve with this pasta dish. Or, try a slightly bitter, peppery Arugula and Manchego Salad dressed with a light Grapefruit and Honey Vinaigrette. **Note: A dry Viognier or soft Loire Valley Sauvignon Blanc pair beautifully with this light, creamy, lemony-dill inflected sauce. https://www.the5tastestable.com/campanelle-with-salmon-and-lemon-dill-sauce-recipe-print daily 0.75 2020-01-22 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1579710484496-OQ63D1234CH9WS1A3XEA/Salmon-Vodka+Pasta.JPG Campanelle with Salmon and Dill Sauce print Photo: c. foodblogchef 2020 Copy and paste recipe to print. CAMPANELLE WITH SALMON AND LEMON DILL SAUCE Serves 4 Ingredients: 1 medium onion, finely chopped (about 1 cup) 1 tablespoon olive oil 3 cups reduced-sodium chicken broth (24 fl oz) 1 cup heavy cream 1/3 cup vodka (or dry vermouth) 1/2 teaspoon salt 1/2 cup chopped fresh dill 2 teaspoons capers 1 1/2 teaspoons finely grated fresh lemon zest 2 tablespoons fresh lemon juice 1/4 teaspoon coarsely ground black pepper 1/8 teaspoon red pepper flakes (optional) 2 cups flaked broiled salmon (wild, or farm raised Faroe Islands Salmon) 12 oz campanelle pasta Preparation: 1. Place a large (6-8 quart) pot of water with a teaspoon of salt on the stove to bring to a boil. 2. Cook the onion in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened (but not browned), about 6 minutes. 3. Add broth, cream, vodka, and salt and boil over moderately high heat, stirring occasionally, until the sauce is reduced to 2 cups, 40 to 50 minutes. 4. Remove from heat and stir in the dill, capers, lemon zest and juice, and pepper. 5. Reserve 1/2 cup sauce, then add the salmon to saucepan and cook over moderately low heat until the fish is just heated through, 2 to 3 minutes. 6. While the fish is heating in the sauce, add the pasta to the pot of boiling salted water and cook about 8 minutes until al dente. 7. Reserve 1/2 cup pasta-cooking water and then drain pasta in a colander. 8. Return pasta to pot, then toss with reserved ½ cup of sauce and cooking water. 9. Serve pasta immediately with fish and sauce spooned over the top. 10. Garnish with chopped dill and coarse-ground black pepper, and an optional pinch of red pepper flakes. *Note: Bright green, sweet, crunchy sugar-snap peas make a good side dish to serve with this pasta dish. Or, try a slightly bitter, peppery Arugula and Manchego Salad dressed with a light Grapefruit and Honey Vinaigrette. **Note: A dry Viognier or soft Loire Valley Sauvignon Blanc pair beautifully with this light, creamy, lemony-dill inflected sauce. https://www.the5tastestable.com/french-style-chicken-recipe-print daily 0.75 2020-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1588424686245-CGZ4E03IO14CC24QBK1A/Jeannot%27s+Chicken2.JPG French Style Chicken print Photo: c. foodblogchef 2019 Copy and paste recipe to print. FRENCH STYLE CHICKEN Serves 4 Ingredients: 1⁄2 cup flour 3-lb. skin on chicken parts (I use thighs, or you can substitute 2 Cornish Game Hens, quartered) 2 slices bacon, roughly chopped 3 tablespoons olive oil 5 cloves garlic, thinly sliced 1 cup chicken stock 1⁄2 cup dry sherry 3 tablespoons Brandy or Cognac 2 tablespoons roughly chopped fresh Rosemary and/or Parsley 2 t tablespoons butter, cut into 1⁄4" cubes 1 teaspoon Dijon or Brown Mustard Kosher salt and freshly ground black pepper, to taste Preparation: Heat oven to 350°. 1. Place flour in a bowl (or paper bag); set aside. 2. Season chicken with salt and pepper, and dredge in flour; set aside. 3. Heat bacon in a 12" ovenproof skillet over medium-high heat, and cook, stirring, until its fat renders, about 4 minutes. Using a slotted spoon, transfer bacon to a bowl; set aside. Leave the flavorful bacon fat in the skillet. 4. Add olive oil to skillet, and working in 2 batches, add chicken, and cook, turning once, until well browned on both sides, about 12 minutes. Transfer to a plate and tent with aluminum foil and set aside. 5. Pour off excess fat and save. 6. Add garlic to the skillet along with 2 tablespoons reserved chicken fat and cook, stirring, until golden brown, about 2 minutes. 7. Add stock and sherry, and return chicken to the skillet, skin-side up; sprinkle with reserved bacon along with rosemary/parsley, and then dot with butter. 8. Transfer skillet to oven, and cook, basting twice during cooking, until chicken is cooked through and tender, about 30 minutes. 9. Remove chicken from sauce and tent. 10. Strain sauce; reserve sauce and separate grease. 11. Use reserved chicken fat and 1 tablespoons flour to make a roux; mix well until roux is the consistency of thick sauce and slightly browned. 12. Add strained sauce to roux whisking constantly to avoid clumps in the sauce; add a bit of chicken broth if sauce is too thick. 13. Add 3 tablespoons Brandy/Cognac and bring to a boil. 14. Add 1 teaspoon mustard; mix well; bring to a boil while whisking; pour over chicken; serve. https://www.the5tastestable.com/israeli-couscous-with-apples-and-almonds-recipe-print daily 0.75 2021-06-17 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1579707905646-CR2MBF1Y3LUJ8OZ4R4YE/Israeli+Couscous+with+Apples%2C+Cranberries%2C+and+Herbs2.jpg Israeli Couscous with Apples and Almonds print Photo: c. foodblogchef 2019 Copy and paste recipe to print. ISRAELI COUSCOUS WITH APPLES, CRANBERRIES, ALMONDS AND HERBS Serves 4-6 Ingredients: Couscous: 1 tablespoon olive oil 1c. Israeli couscous (or barley or orzo) 2+c. low-sodium chicken broth 2 tablespoons chopped fresh flat-leaf parsley ¾ teaspoon chopped fresh rosemary leaves ½ teaspoon chopped fresh thyme leaves ½ medium green apple, diced 1/2 cup dried cranberries 1/4 cup slivered almonds, toasted, see Cook's Note Vinaigrette: 2 tablespoons apple cider vinegar 1.5 tablespoons maple syrup ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2-3 tablespoons olive oil Preparation: For the couscous: 1. In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. 2. Add the chicken broth and bring to a boil. Simmer for 10 to 12 minutes stirring occasionally until the liquid has evaporated. When done, the couscous should be tender and slightly chewy, not crunchy. If you need to add more chicken broth to finish cooking the couscous, add 1/2 cup chicken broth at a time and cook until the couscous is tender. 3. Transfer the cooked couscous to a large bowl and set aside to cool. 4. Once the couscous has cooled a bit, add the parsley, rosemary, thyme, apple, and dried cranberries and mix gently. For the vinaigrette: 1. In a small bowl, combine the vinegar, maple syrup, salt, and pepper. 2. Whisk in the olive oil until smooth and emulsified. 3. Pour the vinaigrette over the couscous and toss to coat evenly. 4. Mix in the toasted almonds just before serving. Cook's Note: To toast the almonds, preheat the oven or toaster oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for about 5 minutes or until golden brown. Monitor carefully to avoid burning. Cool completely before using. https://www.the5tastestable.com/roasted-tomato-sauce-with-sausage-recipe-print daily 0.75 2020-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1579895847551-2MLLH1XUVYMCUAB6PXRB/Roasted+Tomato+Sauce+with+Sausage.JPG Roasted Tomato Sauce with Sausage print Photo: c. foodblogchef 2020 Copy and paste the recipe to print. ROASTED TOMATO SAUCE AND SAUSAGE Serves up to 6-8 Ingredients: 2+ tablespoons extra-virgin olive oil 4 oz. thinly sliced chopped pancetta (1/8-1/4 inch dice) 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon freshly ground black pepper 2 tablespoons tomato paste 10 cloves garlic 1 medium onion peeled and cut in half 1+ tablespoon dried basil 1+ tablespoon dried thyme 1 bay leaf 12 roasted Roma tomatoes 1 28-oz. can peeled San Marzano tomatoes with juices, broken up and crushed 1 cup dry red wine Kosher salt 1 pound mixed of sweet and/or hot Italian sausage Roast the Tomatoes: Preheat the oven to 400 degrees and line a sheet pan with foil. 1. Cut the tomatoes in half lengthwise and place them cut side up on the sheet pan; drizzle with olive oil and sprinkle with salt, pepper, dried basil, and dried thyme. (Note: if you have fresh sprigs of thyme, strip 3-4 sprigs and sprinkle over the tomatoes.) 2. Peel 10 cloves of garlic and drizzle them with olive oil and sprinkle them on the sheet pan with the tomatoes. 3. Place the sheet pan in the oven and roast for 50-60 minutes or until the tomatoes are well-slumped. Make the Sauce: 1. Heat oil in a large heavy skillet over medium heat. Add pancetta and sauté until crisp and golden, about 4 minutes; remove from skillet and set aside. 2. In the same skillet, working in batches, brown the sausage on all sides; remove and set aside with the pancetta. (Note: if you are using both sweet and hot sausage, you might want to cut the sausages into different sizes (eg. hot, longer; sweet, shorter pieces) so your guests can choose hot or sweet. 3. Add the tomato paste to the skillet and stir until slightly caramelized. 4. Add the crushed canned tomatoes to the skillet and stir to mix with the caramelized tomato paste. 5. Add the onion, red wine, pepper flakes, black pepper, 2 teaspoons of basil, two teaspoons of thyme and a bay leaf and stir to mix. (Note if you have fresh basil, you can add 3 sprigs of fresh basil at this time.) 6. Simmer the sauce over low-heat until the tomatoes have finished roasting. 7. Once the tomatoes are roasted, working in two batches if necessary, dump the tomatoes and garlic into a food processor and process until chunky. 8. Add the processed roasted tomatoes and garlic to the sauce and stir to mix. 9. Add the browned pancetta and sausage and simmer an additional 30-40 minutes. 10. Remove the onion and sprigs of basil from the simmering marinara and reserve a cup of sauce to dress the pasta after you drain it. Cook the Spaghetti and Serve: 1. While the sauce finishes simmering, bring a large pot of salted (1 teaspoon) water to a boil and cook the spaghetti rigati (1 lb. box for 4 people), stirring occasionally, until al dente. (about 6-7 minutes) 2. Drain the pasta, reserving 1 cup pasta cooking liquid, and return pasta to pot over medium-low heat. 3. Spoon reserved 1 cup of sauce over pasta and toss to coat. Add pasta cooking liquid, 1/4 cup at a time, as needed to loosen sauce and coat pasta. (You might no need to use the full cup of pasta-liquid.) 4. Divide pasta among plates and top with remaining sauce; serve with sausages and extra sauce on the side. 5. Sprinkle with Parmesan and fresh basil (optional) https://www.the5tastestable.com/chicken-piccata-with-shitake-recipe-print daily 0.75 2020-01-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1579880567824-Q12J752Y36QX6OCSTYOB/Chicken+Picatta+with+Shitake+Mushrooms2.jpg Chicken Piccata with Shitake print Photo: c. foodblogchef 2020 Copy and paste recipe to print. CHICKEN PICCATA WITH SHITAKE MUSHROOMS Serves 4 Ingredients: 2 large skinless, boneless chicken breasts 3 ½ oz. shiitake mushrooms, stemmed and sliced Kosher salt black pepper ½ cup all-purpose flour 4 Tbsp. extra-virgin olive oil, divided 4 garlic cloves, thinly sliced ⅓ cup dry white wine ½ cup chicken broth 1 teaspoon lemon zest (no bitter white pith) 1 Tbsp. drained capers, coarsely chopped 4 Tbsp. unsalted butter, cut into pieces 2 Tbsp. fresh lemon juice (or more to taste) Chopped parsley and lemon wedges (for serving) Preparation: 1. Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" thick or less). Season lightly with salt and pepper. 2. Place flour in a medium shallow bowl. Working one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate. 3. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Working in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until deeply browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 30 seconds. Transfer to a clean plate and tent with aluminum foil. 4. Add the shitake mushrooms and a tablespoon of oil to the skillet and cook over medium-high heat until the mushrooms release their water and begin to brown. Transfer to the same plate with the browned chicken. 5. Add the remaining 1 tablespoon of oil and sliced garlic to the skillet and cook, reducing the heat and stirring often until golden brown, keeping the garlic from scorching and becoming bitter. (about 2 minutes) 6. Add wine, lemon zest, and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated. (about 3 minutes) 7. Add ½ cup chicken broth followed by the butter. Stir or swirl the pan vigorously while butter melts to help it form an emulsion with the chicken stock. (about 1 minute) 8. Return chicken and mushrooms to the skillet with the sauce and simmer for about 2-3 minutes until chicken is cooked through and sauce is thick enough to coat a spoon. Remove from heat and stir lemon juice into the sauce; season with salt starting with ¼ teaspoon and adding more to your taste. Transfer chicken and sauce to a platter and top with parsley; serve with lemon wedges. *Note: choose a medium bodied white wine that is not too minerally and acidic. A soft white wine from the Loire Valley, a Viognier, or a lighter style Chardonnay that is not too full bodied and oaky will pair well with this dish. https://www.the5tastestable.com/lamb-ragout-with-peas-and-lemon-recipe-print daily 0.75 2021-06-20 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1624195092215-13T7X36I9IK742MR5QKY/Lamb+Ragout+with+Peas+and+Lemon.JPG Lamb Ragout with Peas and Lemon print - Make it stand out Photo: c. foodblogchef 2020 Copy and paste to print the recipe. LAMB RAGOUT WITH PEAS AND LEMON Serves 3-4 Copy and paste to print the recipe. Ingredients: 2 lbs. lamb cut into 1 1/2” cubes ¼ cup flour ¼ cup olive oil ½ tsp. salt, or to taste 1/4 tsp. ground black pepper, or to taste 1 ½ cups chicken or beef broth 1/3 cup dry sherry 1 clove garlic, crushed 2 Tbs. lemon juice 2 Tbs. chopped parsley 1 Tbs. chopped fresh rosemary, or 1 tsp. ground dried rosemary (optional) Directions Pre-heat oven to 350. Dredge the lamb in flour with salt and pepper. Heat oil in Dutch oven until the oil is shimmering. Brown lamb the lamb in batches; avoid over-crowding the pan while browning the lamb. Stir in remaining ingredients (if using, include the rosemary ; omit the lemon juice and parsley) and heat. Cover and bake for 1 ½ hours until tender. Stir in lemon juice and parsley . Serve over egg-noodles or white rice, with a side of colorful vegetable like diced carrots and peas, and/or a green salad. https://www.the5tastestable.com/grapefruit-vinaigrette-recipe daily 0.75 2020-01-26 https://www.the5tastestable.com/miso-sake-marinated-cod-recipe-print daily 0.75 2021-06-21 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1580138884347-G1ZURC4FQLYBM4UBSX5M/Cod+with+miso+glaze.jpg Miso-Sake Marinated Cod print Photo: c. foodblogchef 2019 Copy and paste recipe to print. MISO-SAKE MARINATED COD Serves: 6 Ingredients: 3 tablespoons mirin 3 tablespoons sake 1/2 cup white miso paste 1/3 cup sugar Six 6- or 7-ounce skinless Atlantic cod fillets about 1 1/2 inches thick Vegetable oil, for grilling Pickled ginger, for serving Directions: 1. In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight. 2. Preheat the oven to 400°. Heat a grill pan or cast iron pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger. https://www.the5tastestable.com/lemony-wild-mushroom-risotto-recipe-print daily 0.75 2021-06-21 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1580138121273-P7H28ZA24JPCX9HXYVSF/Lemony+Wild+Mushroom+Risotto+with+Grilled+Shrimp+.JPG Lemony Wild Mushroom Risotto print Photo: c. foodblogchef 2019 Copy and paste recipe to print. LEMONY MUSHROOM RISOTTO WITH GRILLED SHRIMP Serves 4 Ingredients: 6 cups chicken broth, divided 3 tablespoons olive oil, divided ¾ pound assorted wild mushrooms (crimini, oyster, beech, shiitake) 2 shallots, diced 1 1/2 cups Arborio rice 1/2 cup dry white wine sea salt to taste freshly ground black pepper to taste 3 sprigs of fresh thyme (or 1 tsp dried thyme) plus a teaspoon of fresh thyme leaves (¼ tsp dried). ¼ cup lemon fresh juice 1 tablespoon grated lemon zest 4 tablespoons butter 1/3 cup freshly grated Parmesan cheese 12 jumbo shrimp (3 per person, or 4-5 extra-large shrimp per person) Preparation: Prep the shrimp: 1. Coat the shrimp with a tablespoon of olive oil mixed with a tsp of lemon juice. 2. Add a tablespoon of Old Bay Spice mix or Cajun Spice Mix and stir to coat the shrimp. For spicy shrimp add a ¼ teaspoon of cayenne pepper. Set aside to marinate for a few minutes. Cook the shrimp: 1. While the risotto is simmering, heat a grill pan or cast-iron skillet over medium-high heat and add a tablespoon of olive oil. 2. Once the pan is hot, add the shrimp and sear for 2 minutes per side for jumbo shrimp. If you're using extra-large shrimp cook for about 1 minute per side until opaque. 3. Tent and set aside while the risotto cooks. Cook the Risotto: 1. In a saucepan, warm the broth and thyme sprigs over low heat. 2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until beginning to brown. Stir in the teaspoon of thyme leaves (or ½ tsp dried thyme) and remove mushrooms from heat, tent and set aside. 3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes, until rice is opaque. 4. When the rice turns opaque, pour in the wine, stirring constantly until the wine is fully absorbed. 5. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente (tender and chewy), about 15 to 20 minutes. There should be a thick soupy sauce at this point. If the rice is dry, continue adding a small amount of broth, stirring constantly until you have a thick, soupy sauce. 6. Remove from heat, and stir in the butter and parmesan, stirring until the butter is melted. 7. Stir in the mushroom/thyme mixture, lemon juice, and lemon zest, and season with salt and pepper to taste. 8. Plate the risotto and garnish with the grilled shrimp. *Note: depending on your own preference, this recipe pairs well with a crisp Sauvignon Blanc, or for something less minerally, try a Viognier to compliment the spicy shrimp. https://www.the5tastestable.com/mussels-with-cod-fennel-and-cherry-tomatoes-recipe-print daily 0.75 2021-06-17 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1623939768849-XSTDY0AD4JG5W2EXV820/Cod%2C+Mussels%2C+Fennel+and+Tomatoes.JPG Mussels with Cod Fennel and Cherry Tomatoes print - Make it stand out Photo: c. foodblogchef 2019 Copy and paste to print the recipe. MUSSELS WITH COD FENNEL AND CHERRY TOMATOES Serves 4-6 Copy and paste to print the recipe Ingredients: 1+ lb. Cod (or other white fish like haddock, halibut, sable or bass) 1 ½ lbs. mussels rinsed (Discard any that are open before you cook them.) 1 1/2 tablespoon olive oil 3-4 cloves garlic-minced lemon zest from one lemon ½ teaspoon kosher salt ¼ teaspoon cracked pepper 2 tablespoons fresh thyme (3/4 teaspoon dried thyme= 1 Tbs. fresh) ½ of a sweet onion- thinly sliced (or 1 leek white and pale green parts thinly sliced) pinch salt and pepper lemon juice ¼ cup clam juice ¼ cup dry white wine 1 teaspoon olive oil 1 fennel bulb- very thinly sliced 1-1 ½ pounds cherry, grape or baby heirloom tomatoes (cut in half to release their juices) ¼ tsp. red pepper flakes Preparation: Preheat oven to 400 F. 1. Cut fish into 6-8 pieces. In a medium bowl, mix oil, garlic, salt, pepper, thyme and lemon zest and toss with the fish and set aside. 2. In a lightly oiled baking dish, place onion (or leek) slices on the bottom. Scatter sliced fennel over top. 3. Drizzle with 2 teaspoons olive oil, a healthy squeeze of lemon juice (no seeds please), wine and clam juice; top with the tomatoes and sprinkle with a generous 3 finger pinch of salt and pepper, 1 Tbs. fresh thyme, and the red pepper flakes. 4. Place in the oven for 30-35 minutes, giving a good shake, halfway through. 5. Place the fish on-top, nestling among the tomatoes; place mussels along side of fish. Drizzle any leftover marinade over the fish, mussels, and tomatoes. Place back in the oven and cook about 12-15 minutes or until fish flakes easily with a fork and mussels have opened. 6. Remove from oven and discard any mussels that have not opened. Taste the sauce. If it is not too tart, you can squeeze on a bit more lemon juice, scatter with thyme and serve. Serve with buttered Capellini sprinkled with salt, pepper and Parmesan. Don’t forget the crusty bread. https://www.the5tastestable.com/parmesan-crisps-fricos-recipe-print daily 0.75 2020-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1580141550146-I2R9EAUXYELQA3RDWT50/Frico.jpg Parmesan Crisps (Fricos) print Photo: c. foodblogchef 2019 Copy and paste recipe to print. PARMESAN CRISPS (FRICOS) Ingredients: 1- 8 ounce piece Parmigiano-Reggiano 2 1/2 tablespoons all-purpose flour 1/2 teaspoon black pepper 3/4 teaspoon herbes de Provence, optional ½ tbs lemon zest *Note: store the Fricos between sheets of parchment paper. They will keep for a couple of days in an airtight container. Preparation: 1. Preheat oven to 375°F. Line a half sheet pan with a silpat or parchment paper; a non-stick sheet pan works well also. 2. Using the largest holes on a box grater, coarsely shred the cheese. 3.Stir together the cheese, flour, pepper, and herbes de Provence in a large mixing bowl. 4. Arrange tablespoons of cheese four inches apart on the silpat/parchment paper, stirring the cheese mixture in the bowl between tablespoons to keep the flour evenly distributed. 5. Flatten each mound slightly with your fingertips to form a three-inch round. 6. Bake the fricos until golden, about 10-12 minutes. 7. Cool two minutes on the half sheet pan, then carefully transfer each crisp (they are very delicate) with a thin spatula to a rack to cool completely. https://www.the5tastestable.com/mixed-grains-and-white-rice-recipe-print daily 0.75 2020-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1580139639813-CFW4UZLMZDCLHA7OOIOF/Mixed+Grains+and+White+Rice2.JPG Mixed Grains and White Rice print Photo: c. foodblogchef 2019 Copy and paste recipe to print. MIXED GRAINS AND WHITE RICE Serves 4-5 Ingredients: 2 cups white rice ½ cup Sukoyaka 8 Grain mix 3 cups of water Preparation: 1. Add 5 ounces of water to ½ cup of Grain Mix and soak for 30 minutes. 2. Add the white rice to your rice pot and rinse and drain twice. 3. Add 3 cups of water to the white rice. 4. Drain the Grain Mix and add it to the white rice. 5. Cover the rice pot and bring to a boil over medium heat; lower the heat to low and simmer for 25 minutes or until the water is absorbed. 6. Remove from heat and allow to stand covered for 15 minutes; fluff the rice-grain mix with a fork and serve. https://www.the5tastestable.com/arugula-avocado-and-grapefruit-salad-recipe-print daily 0.75 2020-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1580057394589-M2X46A8IMHTM2HS9DTS8/Arugula+Avocado+and+Grapefruit+Salad.JPG Arugula Avocado and Grapefruit Salad print Photo: c. foodblogchef 2020 Copy and paste recipe to print. Ingredients: Baby arugula rinsed (one small handful per person as a side salad) 1 Grapefruit sections removed; juice reserved 1 Avocado Pepitas (toasted Pumpkin seeds) Manchego Cheese Salt and pepper olive oil honey red wine vinegar Grapefruit Vinaigrette (recipe below) Preparation: Rinse the arugula and place a small handful on each person’s salad plate Cut the Grapefruit in half and using a small spoon (a fruit spoon is perfect) remove the grapefruit sections reserving the juice. Squeeze out any remaining juice in the grapefruit into a small bowl after removing the sections. (Note: if you place the grapefruit in a small bowl, you can save the juice and the sections in the bowl while you work. Reserve the juice for the vinaigrette. You want about ¼ cup of juice for the vinaigrette recipe below. After you remove the seed from the avocado, cut each half of the avocado in half again. To peel and slice, place each quarter avocado (with peel on) flat side face-down and slice each quarter into three slices. Gently remove the peel from each slice; reserve the slices. If your Pepitas are not already toasted, toast them in a pan on the stove or in a toaster oven monitoring them carefully so they don’t burn. Use about 1 or 2 teaspoons of seeds per individual salad. Using the coarse face on a box grater, grate the Manchego so you have about ½ tablespoon per individual salad. Plate each salad with the arugula; place 2 or 3 slices of avocado and a tablespoon of grapefruit sections on top of the arugula; garnish with pepitas and Manchego; drizzle with vinaigrette. Sprinkle ground black pepper to taste. Grapefruit Vinaigrette: 1/4 cup plus 2 tablespoons extra-virgin olive oil 1/4 cup fresh grapefruit juice 4 teaspoons honey 4 teaspoons red wine or Jerez vinegar (the Jerez is more acidic) Whisk oil, grapefruit juice, honey, and vinegar in a large bowl until well blended. Season vinaigrette to taste with salt and pepper. https://www.the5tastestable.com/cranberry-orange-pistachio-scones-recipe-print daily 0.75 2021-06-20 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1624194373752-KEH9A828T8M9PXKBBEOE/Cranberry+Orange+Pistachio+Scones2.JPG Cranberry Orange Pistachio Scones print - Make it stand out CRANBERRY ORANGE PISTACHIO SCONES Yield about 8 scones Copy and paste to print the recipe. Ingredients: ¼ cup granulated sugar 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon kosher salt 3 cups all-purpose flour, plus more for surface ½ cup (1 stick) chilled butter, cut into pieces (Salted or unsalted, your choice. I used salted.) 1 large egg, beaten to blend 1 cup heavy cream (Note: if you choose to brush the scones with cream before baking, increase the cream to 1 ¼ cups, reserving ¼ cup for brushing.) 1/2 cup dried cranberries (Craisins) 1/2 cup pistachios (or your choice of nuts) 1 tablespoon orange zest 1/4 cup freshly squeezed orange juice Demerara or raw sugar (for sprinkling; optional) Preparation: Preheat oven to 375°. 1. Whisk granulated sugar, baking powder, baking soda, salt, and 3 cups flour in a large bowl or food processor to combine. 2. Add butter and toss to coat. Using your fingers or a pastry blender or a food processor on pulse to work the butter into the flour until you have a very coarse mixture with pea-size pieces of butter. If using a food processor, scrape the flour mixture into a large bowl. 3. Make a well in the center; add egg, cream, orange juice, craisins, nuts, and zest and mix with a fork, incorporating dry ingredients a little at a time, until a shaggy dough forms (it’s okay if it looks a little dry; don’t overwork). 4. Lightly knead the dough in the bowl until it just comes together. 5. Turn out onto a lightly floured surface and pat into a 1"-thick round. Cut into 8 wedges and transfer to a parchment-lined baking sheet. 6. Brush dough lightly with reserved cream and sprinkle with demerara sugar. (optional, if you don’t use the glaze recipe below) 7. Bake scones until golden brown, 25–30 minutes. Remove scones from the oven and allow them to cool for 10-15 minutes before drizzling or brushing with the glaze. (optional) Serve scones with butter and/or orange marmelade. (optional) For the Orange Glaze: 1/2 cup confectioners' sugar 2 tablespoons orange juice 1 teaspoon lemon zest (optional) 1 teaspoon butter You can make the orange glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. For the double-boiler method: Mix the orange juice with the confectioners sugar in a heatproof bowl over a pot of simmering water until dissolved. Whisk in the butter and lemon zest until the glaze is smooth. For the micro-wave: In a micro-wave safe bowl, melt the butter. Whisk in the juice, confectioners sugar and lemon zest. Whisk the glaze to smooth out any lumps; if necessary micro-wave for an additional 30 seconds and whisk again to smooth out the glaze; then drizzle the glaze over the top of the scones. Let it set a few minutes before serving. https://www.the5tastestable.com/bacon-wrapped-dates-recipe-print daily 0.75 2020-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1580766233199-UXGW9JZEJX62AKTCR0JB/Bacon+Wrapped+Dates.JPG Bacon-Wrapped Dates print Photo: c. foodblogchef 2019 Copy and paste to print. BACON-WRAPPED DATES WITH DUCK SAUCE Yield: as many as you want up to 36 Ingredients: 16-ounce package of bacon (regular thickness, not thick cut), cut into thirds 8-ounce package of pitted dates Peach jam Directions: Preheat the oven to 350°F. Position oven rack in the center of the oven. Cover a cookie sheet with tin foil. 1. Cut each date in half lengthwise and spread a 1/2 teaspoon of peach preserve on each half. 2. In a skillet, cook the bacon on both sides for about 2 minutes each side. You want it partially cooked, but still flexible so you can wrap it around the dates. 3. Wrap a piece of bacon around a date. Make sure the bacon seam is placed facing down on the cookie sheet. Press firmly on the bacon-wrapped date, so it is less likely to unravel. Repeat until all of the dates are wrapped in bacon. 4. Bake for 20-25 minutes until the bacon is crisp, but not burned. Let cool for 10-15 minutes before serving. Duck Sauce: Makes about 1/4 cup Ingredients: 1 tablespoon Rice Wine vinegar 2 teaspoons Hoisin sauce 1 tablespoon orange marmalade 1 tablespoon peach jam 1/2 teaspoon dry mustard 1/8-1/4 teaspoon hot sauce like Cholula brand. (optional and to taste) Add all the ingredients to a bowl and mix well. 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Spicy Cajun Shrimp https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1580851741039-6V883NEQJ5WYC6VOP925/Negroni.JPG Instagram - Negroni Cocktail https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1580851912133-0TA690K0G0MYZ9G5PH3W/Mixed+Grains+and+White+Rice2.JPG Instagram - Mixed Grains and White Rice https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1580852054316-1ZI4H39E6CYIMD0H5FGH/Pork+and+Apples.JPG Instagram - Pork Tenderloin with Apples and Sage https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1580852155527-D9SC1OA4ZLGGXKSM7KS0/Beef+Stew.JPG Instagram - Beef Stew https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1580852319279-GYR8FHO3OIAIEQ4K1RHJ/Spicy+Shrimp+with+Licorice+Flavored+Parsnip+Puree.JPG Instagram - Spicy Shrimp with Anise Flavored Parsnip Puree https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1632484095757-I4HMY17LFKUQRKRQQF2A/Spicy+Shrimp+Chowder.JPG Instagram - Spicy Shrimp Chowder https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1580852953673-7JKTFJD00IUGM6RSGHAL/Blueberry+Muffins.JPG Instagram - Blueberry Muffins https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1580852652156-XE2WP7C0YT785U156J5U/Red+Wine+and+Wild+Mushroom+Sauce+with+Filet+Mignon.JPG Instagram - Filet Mignon with Red Wine and Wild Mushroom Sauce https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1580852903969-ZLREHWSO8K22U5NH96IN/Guacamole.JPG Instagram - Guacamole https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1580853237758-NYKVHOA804LGU2K65EIL/Apple+Crisp+with+Lemon+Whipped+Cream3.jpg Instagram - Apple Crisp with Lemon Whipped Cream https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1580853457496-8H9JHNEYJ8A6EGGOKYTB/Lemony+Wild+Mushroom+Risotto+with+Grilled+Shrimp+.JPG Instagram - Lemony Mushroom Risotto with Grilled Shrimp https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1580853554339-H67C8ZO78Y4ADLYP0V7H/Coconut-Mango+Parfait.JPG Instagram - Coconut-Mango Parfait https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1580853901165-QBZKU9V3XXE4I482UG85/Big+Buttermilk+Biscuits.JPG Instagram - Buttermilk Biscuits https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1580853971740-GGP2BL4UXG1SMF43ACU2/Autumn+Peach-Blueberry+crisp+a+la+mode2.jpg Instagram - Blueberry-Peach Crisp a la mode https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1580854125571-H7BPR6AYDC655W1AQE9H/Marinated+Sirloin+Tips+image_091619_EH.jpg Instagram - Marinated Grilled Sirloin Tips https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1620581827070-18UK28FFVEM88UQ5CO6O/Bacon+Wrapped+Dates.JPG Instagram - Bacon-Wrapped Dates with Duck Sauce https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1636727732086-TUJER0R8N88QNQ95JFFC/Israeli+Couscous+with+Apples%2C+Cranberries%2C+and+Herbs-2.jpg Instagram - Israeli Couscous with Apples, Craisins, and Herbs https://www.the5tastestable.com/grilled-lamb-chops-with-shishitos-recipe-print daily 0.75 2020-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1580839287844-ZWK2GJZ991GXS5XLJNH2/Grilled+Lamb+Chop+with+Shishitos.JPG Grilled Lamb Chops with Shishitos print Photo: c. foodblogchef 2020 Copy and paste to print. GRILLED LAMB CHOPS WITH SHISHITOS Ingredients: 1 or 2 lamb chops per person; 1 1/2-2 inches thick Montreal Steak Seasoning 2-3 Shishito peppers per person Assorted salad greens of your choice with a light balsamic vinaigrette flaky salt or Kosher salt Preparation: For the Chops: 1. Dry the surface of each lamb chop with a paper towel and sprinkle liberally with Montreal Steak Seasoning (recipe on this website); refrigerate uncovered for 1- 4 hours, preferably overnight. (Note: like steak, allowing the surface moisture on the lamb chops to evaporate in the fridge produces a more flavorful crust when the chop or steak is pan fried or grilled.) Remove the chops from the fridge and bring to room temperature at least 30-45 minutes before grilling. 2. Preheat your grill and grill the chops over medium-high heat for 3-4 minutes per side: 3 minutes per side will give you medium-rare (pink) to rare chops; 4 minutes per side will produce medium to medium-rare chops. You can also use an instant-read meat thermometer: 120-125 degrees equals medium-rare which is generally considered the ideal doneness for lamb; well-done, over-cooked lamb loses its flavor and is tough. 3. Once the chops have reached the desired doneness, remove them from the grill and tent them loosely for about 5 minutes to allow the juices in the meat that have migrated to the surface during the grilling to sink back into the chop. Tenting will give you a juicier piece of meat. For the Shishitos: 1. While the lamb chops are in the fridge, pierce each pepper with a pin or toothpick to allow moisture to escape during the cooking; brush the peppers lightly with olive oil and sprinkle with Kosher salt. Set aside. (see *Note below) 2. Once you have tented the grilled lamb chop, place the shishitos on the hot grill, turning frequently until they just begin to char. Remove from the heat and sprinkle with more salt if desired. Enjoy! Serve with a green salad of your choice. *Note: for best results, grill or fry the shishitos over high-heat. If you can’t find Shishito peppers, you can substitute Padrón peppers. Wine pairing: a full bodied Zinfandel, Rioja, Tempranillo, Cabernet Sauvignon, or Nero d’Avola red wine will complement the richness of the lamb. https://www.the5tastestable.com/west-african-peanut-stew-recipe-print daily 0.75 2020-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1581105203245-3OJTMHOR9JEA9YH8WY6P/Peanut+stew3.JPG West African Peanut Stew print Photo: c. foodblogchef 2020 Copy and paste the recipe to print. WEST AFRICAN DIASPORA PEANUT STEW Serves 6 Ingredients: ¾ cup roasted and shelled peanuts 2 tablespoons peanut or other neutral oil, like canola or corn (*Note: I wanted to include more coconut flavor, so I used coconut oil.) 1 medium red or white onion, chopped 1 tablespoon minced fresh ginger 1 tablespoon minced garlic 2 teaspoon curry powder (use 1 teaspoon if you want less curry flavor) 1 ½ pounds skinless, boneless chicken breasts or thighs cut into chunks 1 jalapeño pepper, seeded, and minced finely (If you want to “kick-it-up-a-notch”add ¼ teaspoon of cayenne along with the jalapeño, or substitute a Scotch Bonnet pepper.) salt freshly ground black pepper 5 cups chicken stock + 1 cup unsweetened coconut milk 2 sweet potatoes or yams, peeled and cut into thick slices 8 plum tomatoes, cored and halved (canned are fine; drain and reserve liquid for another use) 4 packed cups of kale, stems removed, torn into pieces ½ – 1 cup peanut butter, chunky or smooth ¼ cup cilantro for garnish Preparation: 1. Chop the peanuts or pulse them in a food processor to chop coarsely. 2. Put oil in a heavy bottom pot over medium heat; a minute later, add onion, ginger, garlic and curry powder and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. 3. Add chicken and continue cooking for another 3 or 4 minutes, until the pink surface color disappears. 4. Add 1/2 cup peanuts and sprinkle with salt and pepper. 5. Stir in the stock and coconut milk and the sweet potatoes, bring to a boil, and turn the heat down to medium-low so the soup bubbles gently. 6. Stir in the tomatoes and kale, then cook, stirring occasionally, until the chicken is cooked through, about 10 minutes. 7. Stir in 3/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts and cilantro. Wine pairing: a Chenin Blanc, Viognier, or dry Riesling will pair nicely with this dish. https://www.the5tastestable.com/blueberry-pancakes-recipe-print daily 0.75 2021-06-20 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1581349305004-1UYLH4MVUW2ROM0SXYW2/Blueberry+Pancakes.JPG Blueberry Pancakes print Photo: c. foodblogchef 2020 Copy and paste the recipe to print. BLUEBERRY BUTTERMILK PANCAKES Yield: about 6-8 pancakes Ingredients: 1 cup sifted flour ½ teaspoon salt ½ teaspoon baking soda 1- 1½ cups blueberries 1 cup buttermilk 2 tablespoons melted butter 1 egg slightly beaten Preparation: 1. Sift in the flour, salt and soda and mix lightly; mix in the blueberries. 2. Melt the butter; whisk the egg. 3. Add the melted butter to the egg and whisk together; whisk in the buttermilk. 4. Slowly add liquid mixture to flour and berries; mixing lightly. (For lighter, fluffier pancakes, mix until the ingredients are just well combined; don’t over mix.) 7. Use about 1/3 cup of batter for each pancake. 8. Cook on a lightly oiled hot skillet over medium high heat, until golden brown turning once. The rule of thumb is: once the batter bubbles on the surface, it’s time to turn the pancake. (see *Note) *Note: To check if your griddle is hot enough, drop a small spoon-full of batter on the griddle. Once it bubbles and is brown on the griddle-side, your griddle is hot. *Note: If you are using frozen blueberries, once the griddle is hot turn the heat to medium-low heat to give the batter more time to cook before turning. This avoids burnt, undercooked pancakes. https://www.the5tastestable.com/creamy-parmesan-polenta-recipe-print daily 0.75 2021-06-27 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1581794076101-UAJ1IAYD6OEWQA14U110/Creamy+Parmesan+Polenta.jpg Creamy Parmesan Polenta print Photo: c. foodblogchef 2020 Creamy Parmesan Polenta with Braised Beef Short Ribs Copy and paste to print recipe. CREAMY PARMESAN POLENTA Serves: 6-8 Ingredients:4 cups water 1 cup half-and-half cream or whole milk 1 ½ teaspoons salt 1 cup coarse grind cornmeal 3 tablespoons butter 1/2 cup grated Parmesan cheese pinch of baking soda (to help it cook faster) Preparation:1. Bring the water and milk to a boil in a heavy-duty saucepan or small Dutch oven. Stir in 1 1/2 teaspoons salt. 2. Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer, cover and continue to cook the polenta for 25-30 minutes, until it's thick, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan. 3. When it's done, remove from the heat and stir in the butter, cheese and additional salt to taste if needed. 4. Serve warm, sprinkled with additional cheese if desired and the topping of your choice. For Polenta Cakes: 1. Line a baking dish with plastic wrap, or grease the sides of the dish with butter or olive oil. 2. Pour the freshly made hot polenta into a baking dish or sheet pan that will allow you to spread out the hot polenta to about 1/2-3/4 inch thickness. Spread the top evenly, allow to cool, cover with plastic wrap, and refrigerate until firm. 3. Slice into rectangles or squares, or cut into portions with a cookie/biscuit cutter. Pan-fry in a cast iron or non stick pan with a little olive oil until brown on both sides. (2-3 minutes on a hot skillet) References: America’s Test Kitchen @testkitchen, Ina Garten @barefootcontessa, Giada de Laurentiis @gidadelaurentiis, and Lidia Bastianich, “Lidia’s Italian Table”. https://www.the5tastestable.com/polenta-cakes-recipe-print daily 0.75 2021-05-10 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1581792764037-T7DZE2QYI3BYBJFZW2JJ/Polenta+Cake+with+Beef+Ragu.JPG Polenta Cakes print Photo: c. foodblogchef 2020 Polenta Cakes with Beef Ragu Copy and paste to print the recipe. POLENTA CAKES Preparation: 1. Make the Polenta. 2. If you’re not using leftover polenta, line a baking dish with plastic wrap, or grease the sides of the dish with butter or olive oil. 3. Pour the freshly made hot polenta into a baking dish or sheet pan that will allow you to spread out the hot polenta to about 1/2-3/4 inch thickness. Spread the top evenly, allow to cool, cover with plastic wrap, and refrigerate until firm. 4. Slice into rectangles or squares, or cut into portions with a cookie/biscuit cutter. Pan-fry in a cast iron or nonstick pan with a little olive oil until brown on both sides. (2-3 minutes on a hot skillet) https://www.the5tastestable.com/braised-beef-short-ribs-recipe-print daily 0.75 2021-06-19 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1581615388364-MLE7NUHVO48SSZ1VIQ8A/Beef+Ragu.JPG Braised Beef Short Ribs print Photo: c. foodblogchef 2020 Copy and paste to print. BRAISED BEEF SHORT RIBS Serves 4 Ingredients: 1 ½ cups beef broth + ½ cup of chicken or beef broth (see Note) ½ ounce dried porcini mushrooms (or dried shiitake if you can’t find porcini) 1-2 tablespoons olive oil 1 onion, finely chopped 2 garlic cloves 1 tablespoon tomato paste 3 anchovy fillets, rinsed, patted dry (or 1 ½ teaspoons anchovy paste) ½ teaspoon five-spice powder ½ cup dry red wine 14.5 ounce can of whole peeled tomatoes in puree drained and crushed or well-chopped; puree reserved (5 or 6 tomatoes) 1 1/2- 2 pounds of boneless beef short ribs or chuck roast, fat trimmed 1 cup tomato puree (reserved) Preparation: 1. Preheat oven to 350 with rack positioned in the middle position. 2. Microwave ½ cup of beef broth with the mushrooms in a covered microwave-safe container until steaming hot. Let mushrooms sit and soften in the broth for at least 5 minutes. (Alternatively, heat the broth on the stove until hot, add the mushrooms, cover and allow the mushrooms to soften for at least 5 minutes.) 3. Drain the mushrooms in a fine-mesh strainer lined with a paper coffee filter. Press the mushrooms to release all the liquid; reserve the liquid and finely chop the softened mushrooms. 4. Trim the beef and cut into 1 ½ inch pieces. Sprinkle the beef chunks with salt and pepper. 5. Heat a tablespoon of olive oil in a dutch oven over med-high heat and brown the beef. (working in two batches will allow the beef to brown better.) Tent the beef and set aside. 6. Add another tablespoon of oil in the same pot and add the chopped onions; cook over medium heat, stirring occasionally until translucent and tender (about 5 minutes); add the minced garlic and cook for an additional 1-2 minutes. (don’t burn the garlic!) 7. Add the tomato paste, anchovies, and five-spice powder and cook stirring frequently for 4-5 minutes until a dark crusty fond forms on the bottom of the pot. 8. Add the wine, increase the heat to med-high and bring to a simmer, stirring up any browned bits of fond; cook until almost all the wine is evaporated and the pot is almost dry (3-5 minutes). 9. Add the chopped, crushed tomatoes, a cup of beef broth, the ½ cup of mushroom/beef soaking liquid and chopped mushrooms and bring to a simmer. 10. Add the beef chunks, cover and cook in the oven for 2 hours until the beef is very tender. 11. Remove the pot from the oven and let it cool down for a few minutes (it’s hot!). You should have a thick sauce with tender pieces of beef. Taste it. You can serve it like this, or if you want a bit more fresh tomato flavor and a slightly thinner sauce add ¼ cup of reserved tomato puree and a half cup of chicken or beef broth. Simmer gently over low heat for an additional ½ hour to integrate the fresh tomato puree flavor into the sauce. 12. Serve over egg noodles or farfalla, or Creamy Parmesan Polenta. The sauce can be refrigerated in a covered container for 3 days or frozen for two months. *Note: if you don’t want to make your own beef broth, use prepared beef broth from the soup section of the supermarket. Alternatively, you can add 1 ½ teaspoons of beef base concentrate like “Better than Bouillon” added to 1 ½ cups of chicken broth or water. Pairing wine with 5 Spice powder can be challenging. Try balanced, medium full-bodied dry red wines with some fruit forward like a Syrah from the Rhone Valley, Garnacha/Grenache, or fruit forward Pinot Noir. Avoid high tannin wines. https://www.the5tastestable.com/rack-of-lamb-recipe-print daily 0.75 2020-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1582042977105-980P0LLAIEDRQI7UIK0G/Rack+of+Lamb2.JPG Rack of Lamb print Photo: c. foodblogchef 2020 Copy and paste to print recipe. EASY RACK OF LAMB Serves 2-3 Ingredients: 1 frenched rack of lamb (7-8 bones) 3-4 cloves of garlic minced 1 tablespoon fresh rosemary minced (or 1 teaspoon of dried rosemary) 1 anchovy fillet minced (or ½ teaspoon anchovy paste) ½ cup Panko bread crumbs 1 tablespoon olive oil ¼ teaspoon black pepper (to taste) ½ teaspoon salt Preparation: Preheat the oven to 450 degrees. 1. Sprinkle the lamb with salt and pepper. (Optional: using a sharp knife, you can make a cross-hatch pattern on the fat-cap side of the rack and rub the salt and pepper into the slits in the fat.) 2. Add the minced garlic, rosemary, anchovy, and ½ tablespoon olive oil to a mini-food processor and process until finely mixed. Alternatively you can use a mortar and pestle or back of a spoon to mash the ingredients into a paste. 3. Add the Panko and remaining ½ tablespoon of oil to the processor with the garlic-herb mixture and pulse a few times until well mixed. 4. Rinse and dry the lamb and (optionally) wrap the ends of the bones in foil to prevent the tips from charring. 5. Rub the seasoned bread crumbs all over the lamb, leaving a thicker layer of the mixture on the fat side of the rack facing up. Cover and refrigerate for a few hours. This will allow the herb mixture to flavor the lamb and will yield a beautiful golden crust when finished in the oven. 6. Uncover and carefully place the lamb (fat side with the bread crumbs facing up) on a sheet pan or shallow roasting pan lined with aluminum foil (for easy clean-up). Bring the lamb to room temperature for at least a half hour or more. 7. Place the pan with the lamb in the upper third of the oven and cook for 15-20 minutes. Check the temperature of the lamb by inserting an instant-read thermometer into the meaty side of the rack. Continue cooking monitoring closely until you reach desired doneness. For rare lamb you want 125 degrees; 130 for medium-rare. Once out of the oven and tented the meat will continue to cook for another 5 degrees so remove the lamb from the oven when your thermometer reads 5 degrees less than you want for the finished meat. Once the meat is at or almost at temperature, if the crust isn’t quite brown enough, you can place the meat under the broiler for 1-2 minutes monitoring closely until the crust is golden brown. 8. Cut the rack into individual chops by carefully slicing between the bones. Sprinkle any of the flavorful crust that falls off back onto the individual chops. *Note: Pair this dish with a medium full-bodied dry red wine with some acidity like Garnacha (Grenache), Syrah, Tempranillo, Pinot Noir, or Merlot to balance the richness of the lamb. https://www.the5tastestable.com/strawberry-mousse-recipe-print daily 0.75 2025-04-03 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1624039127035-3NIJ9LTGUC8Y3PI24UQ2/Strawberry+Mousse2.JPG Strawberry Mousse print - Make it stand out Photo: c. foodblogchef 2020 Copy and paste to print the recipe. STRAWBERRY MOUSSE Serves 6-8 Ingredients: 6 1/2 cups frozen strawberries-thawed 3 tablespoons Triple Sec, or Cointreau, or strawberry liqueur (I used Triple Sec) 2 teaspoons unflavored gelatin 4 ounces cream cheese cut into 8 pieces and softened ½ cup heavy cream well chilled ½ cup sugar pinch of table salt Preparation: 1. Set aside 1 cup of strawberries; lightly process the remaining thawed strawberries in a food processor and transfer to a bowl. 2. Add ¼ cup of sugar and salt and cover the bowl; set aside for 30 minutes to allow the berries to release their juices. 3. Strain the strawberries through a fine mesh strainer into a measuring cup pressing to extract about 2/3 cup of juice. 4. Place 3 tablespoons of strawberry juice in a small dish and sprinkle evenly with gelatin. 5. Reduce remaining juice in a small saucepan over medium-high heat until reduced to about 3 tablespoons (about 10 minutes- monitor and stir occasionally so the reduction doesn’t scorch). 6. While the juice is reducing, add the Triple Sec to the reserved strawberries and process until smooth; strain through a fine strainer pressing on the fruit to separate the puree from any solids or seeds. 7. Add the softened gelatin mixture to the still-warm reduction and stir to dissolve the gelatin. 8. Add the pieces of softened cream cheese and whisk until dissolved and smooth: transfer to a large bowl. 9. Add the puree to the gelatin-cream cheese mixture and stir well to combine. 10. Whip ½ cup of heavy cream until soft peaks form; add ¼ cup of confectioners' sugar and continue to beat until stiff peaks form. 11. Whisk whipped cream into strawberry mixture until well combined with no white streaks. 12. Pour into dessert dishes and chill for at least 4 hours; keep chilled covered with plastic wrap for two days. Bring to room temp for about 15 minutes before serving. 13. Garnish with chopped berries and a dollop of Orange Whipped Cream. Adapted from “America’s Test Kitchen Cookbook” Orange Whipped Cream: ½ cup chilled heavy cream 3 tablespoons of confectioners sugar 1 teaspoon of finely grated orange zest (or ¼ teaspoon orange extract) 2 teaspoons of Triple Sec Whip cream until soft peaks form; add the remaining ingredients and beat to stiff peaks. https://www.the5tastestable.com/salmon-spread-recipe-print daily 0.75 2022-11-29 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1582313910331-DS7R9ECY76RMLEURM0JW/Salmon+Spread.JPG Salmon Spread print Photo: c. foodblogchef 2020 Copy and paste to print recipe. SALMON SPREAD Makes about 1/2 cup Ingredients: 4-5 ounces of cooked salmon (not smoked salmon) 4 ounces cream cheese at room temperature 1 tablespoon finely chopped red onion 1 teaspoon dried dill (or 1 tablespoon fresh) 2 teaspoons lemon juice 1 teaspoon lemon zest 1 teaspoon capers ¼ teaspoon Tabasco ¼ teaspoon black pepper ¼ teaspoon salt (or more to taste) Preparation: 1. Break apart the salmon with a fork and mix together with all the ingredients except the cream cheese. 2. Cut the cream cheese into 4 or more smaller chunks and mash and mix them together with the salmon mixture. 3. Mix less if you want a chunkier spread. If you want a smooth spread, put the mixture into a processor and process to your desired consistency. https://www.the5tastestable.com/teriyaki-salmon-with-mango-salsa-recipe-print daily 0.75 2021-06-21 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1624288817261-5VS81BUWZS0FUT5LA85U/Teriyaki+Salmon+with+Mango+Salsa.JPG Teriyaki Salmon with Mango Salsa print - Make it stand out Photo: c. foodblogchef 2020 Copy and paste to print the recipe. TERIYAKI SALMON WITH MANGO SALSA Serves 4 Teriyaki Marinade for Salmon Ingredients: 1/2 cup light soy sauce 1/4 cup mirin (available in the International-Asian section of your super-market) 2 tablespoons sugar 2 tablespoons peanut oil 1/2 teaspoon sesame oil 1 tablespoon minced garlic 1 tablespoon minced ginger 1 tablespoon minced green onion white and light green parts only 1 (1-inch) piece fresh wasabi root (optional) 4 salmon fillets (about 6 ounces each); preferably an even thickness each. Preparation: 1. Combine first 8 or 9 ingredients in a blender for 15-20 seconds. 2. Pour the marinade over the salmon fillets and cover and refrigerate for at least 30 minutes or preferably more. (up to 4 hours) While the salmon is marinating, make the Mango Salsa. Mango Salsa Ingredients: 2 ripe 10-ounce mangos, peeled, pitted, diced (or 3 Honey Ataulfo mangos) 1/4 cup chopped fresh cilantro 1/4 cup chopped red onion 2-3 tablespoons chopped sweet Red Pepper, or Cubanelle pepper if available 1 tablespoon fresh lime juice 2 teaspoons minced seeded serrano or jalapeño chili 1 teaspoon grated lime peel 1 garlic clove, finely chopped 2 tablespoons olive oil Preparation: 1. Combine the 9 ingredients in small bowl. Cover and refrigerate for an hour to allow the flavors to meld. Cook the Salmon Preheat your grill to about 400 degrees; if using the oven preheat to 375. 1. Once the grill is at temperature, oil the grates or grill pan if you’re using one. 2. Grill the salmon skin-side down for 5-7 minutes with the grill covered, or until the salmon flakes easily and separates easily from the skin using a spatula. 3. If using the oven, you can use a sheet pan lined with aluminum foil (for easy cleanup); cook for 10 minutes and check to see if the fish flakes easily using a fork. Depending on the thickness of the fillets, if not done, continue cooking for 3-5 minutes and check. 4. Once the salmon flakes easily, you can brown and caramelize the surface of the salmon under the broiler for a minute or two monitoring carefully so you don’t char it. (optional) Remove the salmon from heat and serve topped with 1 or 2 spoonfuls of Mango Salsa. Brown or white rice and Sugar Snap peas and/or a green salad accompany this dish well. *Wine Note: To complement the sweet-salty richness of the teriyaki salmon and bright freshness of the mango salsa, choose a wine with some body and good fruit, but not so minerally and acidic that it competes with the salsa. I like a Viognier with this dish, or a very dry Riesling might also work. If you prefer a more minerally wine with more acidity, you could try a Sauvignon Blanc, Spanish Albariño or Verdejo, or Italian Vermentino. https://www.the5tastestable.com/no-knead-focaccia-recipe-print daily 0.75 2023-06-05 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1624037751254-ITYR58PXC4NFLXLIWRW2/Rosemary+Parmesan+Focaccia.JPG No Knead Focaccia print - Make it stand out Photo: c. foodblogchef 2019 Copy and paste to print the recipe. ROSEMARY PARMESAN FOCACCIA 10-12 servings Ingredients: 1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons) or an equal amount of instant yeast 2 teaspoons honey 5 cups (625 g) all-purpose flour 5 teaspoons Diamond Crystal or 1 tablespoon Morton kosher salt 6 tablespoons extra-virgin olive oil, divided, plus more for hands 4 tablespoons unsalted butter, plus more for pan 1 tablespoon finely chopped fresh rosemary 2 tablespoons grated parmesan Flaky sea salt (optional) 2–4 garlic cloves (optional) Preparation: 1. Whisk 1¼-oz. envelope active dry yeast (about 2¼ teaspoons), 2 teaspoons honey, and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes (it should foam or at least get creamy; if it doesn’t your yeast is dead and you should start again—check the expiration date!). (If using instant yeast, skip this step) 2. Add 5 cups (625 g) all-purpose flour, 5 teaspoons Diamond Crystal or 1 tablespoon Morton kosher salt, (and instant yeast if using); mix with a rubber spatula until a shaggy dough forms and no dry streaks remain. 3. Pour 4 tablespoons extra-virgin olive oil into a big bowl that will fit in your refrigerator. This puppy is going to rise! Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day. I let it rise at room temperature until doubled in size, about 3–4 hours. 4. Generously butter a 13x9" baking pan, for thicker focaccia that’s perfect for sandwiches, or an 18x13" rimmed baking sheet, for focaccia that's thinner, crispier, and great for snacking. I used an 18x13” sheet pan. The butter may seem unnecessary, but it’ll ensure that your focaccia doesn’t stick. (remember Julia Child would say, “butter makes it better!” 5. Keeping the dough in the bowl and using a fork in each hand, gather up edges of dough farthest from you and lift up and over into the center of the bowl. Give the bowl a quarter turn and repeat the process. Do this 2 more times; you want to deflate dough while you form it into a rough ball. (Credit this technique to Alexandra Stafford @alexandracooks, who uses it to shape her no-knead bread.) Transfer dough to a prepared pan. Pour any oil left in the bowl over the dough and turn the dough over. 6. Let the dough rise, uncovered, in a dry, warm spot (like near a radiator or on top of the fridge or a preheating oven) until doubled in size, at least 1½ hours and up to 4 hours. 7. Place a rack in the middle of the oven and preheat to 450°. To see if the dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn’t ready. (If at this point the dough is ready to bake but you aren’t, you can chill it up to 1 hour.) 8. Lightly oil your hands. If using a rimmed baking sheet, gently stretch out the dough to fill the pan. (you probably won't need to do this if using a baking pan). Dimple the focaccia all over with your fingers, like you’re aggressively playing the piano, creating deep depressions in the dough (poke your fingers all the way to the bottom of the pan). 9. Sprinkle the dough evenly all over with the rosemary and parmesan. Bake the focaccia until it is puffed and golden brown all over, 20–30 minutes. 10. *Optional: If you want garlicky bread, hold off on this last step until you're ready to serve the focaccia: Melt 4 tablespoons of unsalted butter in a small saucepan over medium heat. Remove from heat. Peel and grate in 2–4 garlic cloves with a Microplane (use 2 cloves if you’re garlic-shy or up to 4 if you love it). Return to medium heat and cook, stirring often, until garlic is just lightly toasted, 30–45 seconds. (Or, if you prefer raw garlic to toasted garlic, you can grate the garlic into the hot butter, off heat, then brush right away.) Brush the garlic butter all over the focaccia and slice it into squares or rectangles. https://www.the5tastestable.com/shogun-martini-recipe daily 0.75 2020-02-28 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1582910844594-ZUMDLG3YMOUCEVXWEYZW/Sake-Martini_lynn+latimer+glass.JPG Shogun Martini Photo: c. foodblogchef 2020 Martini glass by Lynn Latimer Glass https://www.the5tastestable.com/cranberry-oatmeal-walnut-muffins-recipe-print daily 0.75 2020-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1583170147078-BA5M653DW4088OHOEVN4/Canberry+Oatmeal+Muffin.JPG Cranberry Oatmeal Walnut Muffins print Photo: c. foodblogchef 2020 Copy and paste to print the recipe. CRANBERRY OATMEAL WALNUT MUFFINS Yield: 12 muffins Ingredients: Wet Mix: 2 eggs 1 ½ cups buttermilk 1 ½ rolled oats Dry Mix 1 ¾ cups all-purpose flour 2 ¼ teaspoons baking powder ¾ teaspoon baking soda ½ teaspoon salt Other: 3/4 cup brown sugar + ¼ teaspoon cinnamon 6 ounces butter 1 cup dried cranberries (Craisins) ½ cup chopped walnuts 1 tablespoon orange zest Cinnamon Sugar: 2 teaspoons sugar + ½ teaspoon cinnamon (optional) Preparation: 1. Combine the wet ingredients in a bowl and mix well. Let sit for about a half-hour. 2. Sift flour, baking powder, baking soda, and salt into a bowl. 3. Preheat the oven to 400 degrees. 4. Melt the butter and mix into the Wet Mix ingredients. 5. Stir in the cranberries, walnuts, and orange zest. 6. Add the Dry Mix ingredients to the Wet Mix and stir well. 7. Mix in the brown sugar/cinnamon mixture. 8. Either grease your muffin tin with oil or butter, or line each cup with a paper muffin-tin cup liner. 9. Spoon muffin mixture into the muffin cups and sprinkle with Cinnamon Sugar (optional). 10. Bake in the middle of the oven for 20 minutes. Muffins are done when you stick a toothpick into the center of a muffin and it comes out clean. Let the muffins cool in the pan for 5-10 minutes before removing. https://www.the5tastestable.com/chicken-marsala-recipe-print daily 0.75 2020-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1583351531837-1SXCK0Q6RE853YCWFNI8/Chicken+Marsala.JPG Chicken Marsala print Photo: foodblogchef 2020 Copy and paste to print the recipe. CHICKEN MARSALA Serves 4 Ingredients: 1 3/4 cups reduced-sodium chicken broth (14 fl oz) 2 tablespoons finely chopped shallot 5 tablespoons unsalted butter 10 oz mushrooms, trimmed and thinly sliced 1 1/2 teaspoons finely chopped fresh sage 1/4 teaspoon salt 1/8 teaspoon black pepper 1 cup all-purpose flour 4 skinless boneless chicken breast halves (about 2 lb total) 2 tablespoons extra-virgin olive oil 1/2 cup plus 2 tablespoons dry Marsala wine 2/3 cup heavy cream 1 teaspoon fresh lemon juice ½ teaspoon lemon zest 4-6 large Sage leaves toasted and crumbled as a garnish (optional) Preparation: 1. Put oven rack in middle position and preheat oven to 200°F. 2. Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes. 3. Cook the shallot in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until the shallot begins to turn golden (about 1 minute). Add the mushrooms, sage, salt, and pepper and cook, stirring occasionally, until the mushrooms release their liquid and they begin to brown (6 to 8 minutes). Remove from heat. 4. Gently pound the chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin. 5. Pat the chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging the chicken in 1 layer. 6. Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half the chicken, turning over once, until nicely golden and just cooked through (about 4 minutes). Transfer the cooked chicken to a large heatproof platter, arranging in 1 layer, tent and put the platter in a warm oven. Wipe out the skillet with paper towels and cook the remaining chicken in the same manner. Transfer to the warm oven arranging the cutlets in 1 layer. 7. Add 1/2 cup Marsala to the skillet and boil over high heat, stirring and scraping up brown bits for about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until the sauce is slightly thickened (6 to 8 minutes). Add the lemon juice, lemon zest, and remaining 2 tablespoons wine. 8. Serve the chicken topped with sauce. Garnish with toasted sage (optional). Some wines that would stand up to the creamy richness and pair well with this dish are: white Burgundy, or a Viognier or Marsanne based white wine from the Rhône region of France. Other options would be Pouilly Fume or a not-overly oaked California Chardonnay. Avoid overly minerally and acidic whites. https://www.the5tastestable.com/gelato-parfait-recipe daily 0.75 2020-03-06 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1583425391602-SJ0BRVVBL4Z7LXYUDM2T/Parfait.JPG Gelato Parfait https://www.the5tastestable.com/zabaglione-with-raspberries-recipe-print daily 0.75 2020-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1583768044665-QKF1RDHZPNPWIMN2CS4G/Zabaglione+with+Raspberries3.JPG Zabaglione with Raspberries print Photo: c. foodblogchef 2020 Copy and paste to print the recipe. ZABAGLIONE AND RASPBERRIES Serves 4 Ingredients: 3 large egg yolks at room temperature 3 tablespoons sugar 2 tablespoons Moscato d'Asti wine 1 tablespoon Triple Sec Preparation: 1. Mix the sugar and egg yolks in a 2-quart rounded bottom pot, or stainless steel bowl, holding the edge with a pot holder; add the wine and/or liqueur. 2. Beat ingredients with a hand mixer at high speed until foamy. Alternatively you can use a whisk and whisk the ingredients briskly until foamy. (The electric beater is easier!) 3. Place over a boiling pot of water over medium heat and continue beating or whisking. Don’t let the hot water touch the bowl with the ingredients. You want the heat from the steam to provide a nice even heat. The mixture will thicken and increase greatly (about double) in volume. When mixture feels just warm, remove the pot from the heat. 4. Continue beating, periodically placing the pot back over heat and quickly removing the pot again once the mixture is warm. Once you have a nice runny, thick, frothy sauce you’ve got it. Do not overheat it or you will curdle the eggs. Practice makes perfect. When ready, the zabaglione will be thick, foamy, and slightly warm — but not hot — to the touch. Let it cool a little before spooning over your fruit. It will keep overnight in a covered bowl. Bring to room temperature before using, or warm over boiling water as above whisking constantly until just warm. Serve with a garnish of shaved dark chocolate, Amaretto or hazelnut cookies, and/or fresh fruit (like peaches, mango, or your choice of berries). Try substituting your favorite liqueur or dry Marsala wine for the Moscato d’Asti wine to match the fruit, cake, or cookies you are serving with the Zabaglione. https://www.the5tastestable.com/pina-colada-sabayon-recipe-print daily 0.75 2020-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1583857190740-ABNVDVDQZ77TRO8J4PTG/Pina+Colada+Sabayon1.JPG Piña Colada Sabayon print Photo: c. foodblogchef 2020 Copy and paste to print the recipe. Piña Colada Sabayon Serves 4 Ingredients: 3 large egg yolks at room temperature 3 tablespoons sugar 2 tablespoons coconut rum ¾ inch thick slices of fresh pineapple 2 tablespoons dark rum Preparation: 1. Marinate the pineapple slices in the rum for at least an hour (preferably more). 2. Mix the sugar and egg yolks in a 2-quart rounded bottom pot, or stainless steel bowl, holding the edge with a pot holder; add the dark and coconut rum you used to marinate the pineapple. 3. Beat the ingredients with a hand mixer at high speed until foamy. Alternatively you can use a whisk and whisk the ingredients briskly until foamy. (The electric beater is easier!) 4. Place over a boiling pot of water over medium heat and continue beating or whisking. Don’t let the hot water touch the bowl with the ingredients. You want the heat from the steam to provide a nice even heat. The mixture will thicken and increase greatly (about double) in volume. When mixture feels just warm, remove the pot from heat. 5. Continue beating, periodically placing the pot back over heat and quickly removing the pot again once the mixture is warm. Once you have a nice runny, thick, frothy sauce you’ve got it. Do not overheat it or you will curdle the eggs. 6. Practice makes perfect. When ready, the Sabayon/Zabaglione will be thick, foamy, and slightly warm — but not hot — to the touch. Let it cool a little before spooning over your fruit. It will thicken as it cools and will keep overnight in a covered bowl. Bring to room temperature before using, or warm over boiling water as above whisking constantly until just warm. Serve with a garnish of toasted coconut and coconut, Amaretto, or hazelnut cookies. Try substituting your favorite liqueur or dry Marsala wine for the Rum to match the fruit, cake, or cookies you are serving with your own Sabayon/Zabaglione. https://www.the5tastestable.com/beef-pot-roast-recipe-print daily 0.75 2020-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1584741266093-A916I2NF5CHJ525M5JEJ/Beef%2BPot%2BRoast.jpg Beef Pot Roast print Photo: c. foodblogchef 2020 Copy and paste to print recipe. BEEF POT ROAST Serves 4 Ingredients: *Special equipment: a dutch oven or other cast-iron pot with a cover that can go in the oven. 3 pounds chuck roast cut into 4 chunks 3-4 tablespoons flour 2-3 tablespoons of olive oil 1 medium onion chopped 3 tablespoons celery chopped (about 1 medium stalk) 2 large cloves of garlic (or 3-4 medium) 3-4 sprigs fresh thyme (2 teaspoons dried thyme) 1 tablespoon tomato paste 1/8 cup dried mushrooms like porcini or shitake 1 cup water, plus extra water or broth as needed for the braise ½ cup dry red wine salt and pepper Preparation: *preheat the oven to 300 degrees 1. Place the dried mushrooms in a cup of boiling water to re-hydrate. Set aside. 2. Salt and pepper all sides of the chunks of beef generously and dredge the beef chunks in the flour shaking off excess flour. 3. Working in batches brown all sides or the beef in the dutch oven over medium high heat. Place the browned beef on a platter and tent to keep warm. 4. Saute the onion, celery, and garlic in the same pan you browned your beef in, adding a little oil if necessary. 5. Once the onion is translucent and the celery is tender, add the tablespoon of tomato paste to the pot and stir it around with the vegetables for a couple of minutes. 6. Strain the mushroom water (discard any sediment accumulated in the bottom of the cup) into the pot and add the wine. 7. Chop the re-hydrated mushrooms and add to the pot along with the chunks of beef and any juices left on the plate. Add ½-1 teaspoon of salt and half as much black pepper (to taste). 8. Add enough water or chicken or beef broth to the pot to just cover the meat and bring to a boil. 9. Put the pot or dutch oven in the preheated oven and cook for 1 ½ hours. Carefully take the pot out of the oven (it will be very hot!), take the lid off and turn over the pieces of beef. Carefully replace the pot in the oven and cook for an additional 1 ½ hours. 10. After three hours the meat should be almost fall apart tender and there should be a thick rich sauce in the pan. If the sauce is too thin, you can remove the meat to a platter and tent and reduce the sauce in the pan over medium high heat, stirring occasionally so the sauce doesn’t burn. Serve with mashed potatoes or egg noodles and a vegetable or salad of your choice. I like roasted carrots and parsnips flavored with anise inflected tarragon: toss your cut-up inch thick pieces with olive oil, salt and pepper and a teaspoon of dried tarragon and cook in the oven at 400 degrees for 20-30 minutes or until fork tender. Our friend Liz O’Shea from Ireland likes to boil and mash parsnips and carrots together with butter, salt, and pepper. You could add a little tarragon to that version as well. A full-bodied dry red wine from grapes like Cabernet Sauvignon, Carménère, or Malbec from the U.S. or South America; a Super-Tuscan blend from Italy; or any of the big red wines from France, Spain or Portugal. Lots of choices, but you want something balanced and full-bodied with good tannins to complement the richness of the beef. https://www.the5tastestable.com/chicken-rollatini-recipe-print daily 0.75 2020-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1584905035249-MCWOOXJ7GOZZFFSCZDX2/Chicken%2BRolatini.jpg Chicken Rollatini print Photo: c. foodblogchef 2020 Copy and paste to print recipe. CHICKEN ROLLATINI WITH MUSHROOM MARSALA SAUCE Serves 4 Ingredients: 2 chicken breasts cut in half lengthwise (be careful!) and flattened so you have 4 chicken cutlets about ¼ inch thick 3 tablespoons flour ½ cup of shredded Fontina cheese 1/3 cup + 2 teaspoons chopped sage leaves 2 thin slices of Prosciutto cut in half and folded in half so you have 4 pieces of prosciutto 8 or 10 ounces of mushrooms of your choice, sliced, stems removed (I prefer wild mushrooms, but button mushrooms work as well.) 1 cup dry Marsala wine 1 teaspoon grated lemon zest 2 cups chicken broth salt and pepper 6-8 large sage leaves for optional garnish (see *Note below) Preparation: 1. Pound your chicken cutlets between sheets of plastic wrap with a meat mallet or rolling pin so you have 4 cutlets about a ¼ inch thick. 2. Lay out the cutlets and put about 2 tablespoons of shredded Fontina on each cutlet. 3. Put 2 or 3 teaspoons of chopped sage over the Fontina and cover with a piece of the folded Prosciutto. 4. Carefully roll up the cutlet and tie snugly in the middle with a length of cooking twine; trim off any extra twine once tied. 5. Salt and pepper the rolled cutlets (rollatini) and dredge in the flour, shaking off extra flour. 6. Brown the rollatini on all sides over medium high heat in a cast iron or other heavy bottomed pan; remove the rollatini from the heat and cover to keep warm. 7. Add the sliced mushrooms and 2 teaspoons of sage with a little of the Marsala or chicken broth and scrape up any brown crusty bits stuck to the pan. 8. Once the mushrooms have released their moisture and begin to brown add the Marsala, lemon zest, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and cook over medium high heat until reduced by a half. 9. Add the broth and reduce by half. 10. Return the rollatini to the pan and coat with the sauce while cooking for about 3-4 minutes more until fully heated through. 11. Optional: garnish with crumbled toasted sage leaves. (*Note: save 6-8 large sage leaves and fry them in a hot pan with a little olive oil. They will cook very quickly so pay attention; turn them once and remove to a paper towel; sprinkle with coarse salt and set aside. This takes about 3-4 minutes total. Do this before you start cooking the main dish.) Serve over buttered egg noodles accompanied by the vegetable and/or salad of your choice. For wine, a balanced, crisp, not too buttery Chardonnay, or a Chablis, or ever-food-friendly dry Riesling or Viognier matches nicely with this dish. https://www.the5tastestable.com/tarte-tatin-recipe-print daily 0.75 2020-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1585084018164-PLJ51AZ9AHHSZAMV6BL8/Tarte+Tatin+with+cream.JPG Tarte Tatin print Photo: c. foodblogchef 2020 Copy and paste to print the recipe. TARTE TATIN Serves 8 Ingredients: frozen puff pastry (I used Dufour Puff Pastry found at my local food co-op. See *Note below) 5 tablespoons unsalted butter cut into chunks (you can use salted butter if you don’t have unsalted) 2/3 cup sugar 5-6 peeled and cored Cortland or Gala apples cut in half ½ teaspoon cinnamon ¼ teaspoon nutmeg ½ teaspoon vanilla 3 star anise (optional) Special Equipment: a well-seasoned 10-inch cast-iron skillet or tarte tatin pan Preparation: 1. Preheat oven to 400°F. 2. Roll pastry sheet into a 10 ½ -inch square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to a baking sheet and chill. 3. Add the butter and sugar to the pan over medium heat and stir until the sugar is well mixed into the melted butter. 4. Remove the pan from the heat and arrange the apple halves (round side down) in tight concentric circles filling in any open spaces with any extra pieces of apple. Return the pan to the heat and cook the apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 20 minutes. 5. Remove the pan from the heat and carefully place the chilled puff pastry over the apples, gently tucking the edges of the pastry down around the apples. 6. Bake the tart until the pastry is browned, about 20 to 25 minutes. Remove the skillet from the oven and allow the tart to cool on a rack for at least 10 minutes. 7. Using a knife or spatula, loosen the edges of the pastry all around the pan and invert a platter with lip over the skillet. Using potholders to hold skillet and plate tightly together, quickly invert the tart onto the platter. Replace any apples that stick to the skillet. Brush any excess caramel from skillet over apples. Serve topped with crème fraîche or whipped cream. https://www.the5tastestable.com/pomegranate-panna-cotta-recipe-print daily 0.75 2020-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1585085072540-4TIWZ5T8KK4X5QMOHAY8/Pomegranate+Panna+Cotta2.JPG Pomegranate Panna Cotta print Photo: c. foodblogchef 2020 Copy and paste to print recipe. POMEGRANATE PANNA COTTA Serves 6-8 Panna Cotta Ingredients: 1/4 cup pomegranate juice reduction cooled (reduced from ½ c. pomegranate juice) 2 tsp unflavored gelatin 2 1/4 cup heavy whipping cream 1/2 cup sugar 8 oz mascarpone (room temp) 1 teaspoon vanilla Panna Cotta Preparation: 1. Put cooled pomegranate reduction into a small bowl. Sprinkle gelatin evenly over the juice; let stand 5 minutes to soften gelatin. 2. Place cream, sugar and vanilla in a heavy medium saucepan. Bring almost to a boil over medium-high heat then let simmer, stirring until the sugar dissolves. 3. Remove pan from heat, add the gelatin and whisk until dissolved. Let cool for a few minutes. 4. Whisk in the room temperature mascarpone cheese until everything is creamy & blended. 5. Ladle into dessert dishes. (clear glass shows the dessert well) 6. Refrigerate 4 hours. Garnish with pomegranate reduction sauce & fresh pomegranate seeds. (see below) Pomegranate Reduction Ingredients: 1 cup pomegranate juice 1 tablespoon Triple Sec (or Grand Marnier) 2 tablespoons sugar 1/4 cup fresh pomegranate seeds (See: How to seed pomegranates the easy way.) Preparation: 1. Combine the pomegranate juice and sugar in a saucepan and cook over high heat until reduced to 1/4 cup of syrup. (*Note: you have the correct consistency when the syrup is thick enough to coat the back of a spoon.) 2. Add the Triple Sec/Grand Marnier. 3. Let cool and add the pomegranate seeds. 4. Decorate the Panna Cotta with the reduction and seeds to suit your mood. https://www.the5tastestable.com/shrimp-and-scallop-chowder-recipe-print daily 0.75 2020-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1585235690747-JVOCIWB9CGTY19B7CUQL/Shrimp%2Band%2BScallop%2BChowder.jpg Shrimp and Scallop Chowder print Photo: c. foodblogchef 2020 Copy and paste to print the recipe. SHRIMP AND SCALLOP CHOWDER Makes 4 bowls or 6 small cups Ingredients: 1 tablespoon salt pork + 2 teaspoons olive oil (optional) 2-3 tablespoons butter 1 shallot finely chopped 2 tablespoons celery, chopped 1/4 cup fresh fennel bulb chopped (fronds reserved for garnish) 1-2 teaspoons Old Bay Seasoning (to taste; optional; available at your local market) 2 Russet potatoes peeled and cut in 1/2 inch dice 3 tablespoons all-purpose flour 1 cup bottled clam juice 2 cups milk 1/2 teaspoon ground black pepper 1 tablespoon tomato paste 1 cup whipping cream 8 ounces scallops 8 ounces shrimp 2 tablespoons sherry wine Special Equipment: a dutch oven or other heavy bottom pot Preparation: 1. Heat the olive oil and brown the salt pork (if you don't use the salt pork, skip this step and melt 3 tablespoons of butter) 2. Melt the butter and saute the vegetables with the Old Bay Seasoning. 3. Mix in the flour stirring to make a roux; cook, stirring regularly for 5 minutes over medium to medium-low heat. 4. Add the warmed milk and clam juice to make the broth. 5. Add the diced potatoes and cook over medium heat until almost fork tender (about 10 minutes) 6. Add the freshly ground black pepper, tomato paste, and heavy cream and cook for 2-3 minutes, stirring to incorporate the cream and tomato paste into the broth. 7. Add the sherry, scallops, and shrimp and simmer (don't boil) over medium-low heat for 3-5 minutes. 8. Serve in bowls and garnish with chopped fennel fronds. Serve as a main course in bowls with a crusty bread and salad, or as a first course starter in cups. For wine, opt for a balanced, not too minerally white wine. A softer Sauvignon Blanc from the Loire Valley, or a crisp French Burgundy or not too buttery Chardonnay from California will pair well with this rich, creamy seafood dish. https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1585236129597-SPBM7TGK64N0XDANPDPT/Shrimp+and+Scallop+Chow+steps1.jpg Shrimp and Scallop Chowder print https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1585236919388-DUSQEKPNS389F4C2BLY9/Shrimp+and+Scallop+Chow+steps3.jpg Shrimp and Scallop Chowder print https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1585236969972-49136JOOYP0HEN2NSGSI/Shrimp+and+Scallop+Chow+steps4.jpg Shrimp and Scallop Chowder print https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1585237014088-6XAF3SVN4E4NCD01YDI2/Shrimp+and+Scallop+Chow+steps6.jpg Shrimp and Scallop Chowder print https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1585237050047-SHLFEW0MMJG87ECMQ94X/Shrimp+and+Scallop+Chow+steps7.jpg Shrimp and Scallop Chowder print https://www.the5tastestable.com/japanese-salad-dressing-recipe-print daily 0.75 2020-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1585578237412-8CZOU0TOV6FZU3HC6BC7/Japanese%2BSalad2.jpg Japanese Salad Dressing print Photo: c. foodblogchef 2020 Copy and paste to print recipe. Pictured: crunchy green salad with avocado and pickled Asian Pear. Ingredients: Baby Crispy Green Leaf lettuce Sliced radish Shredded carrot Sliced avocado Pickled Asian Pear Japanese Salad Dressing Japanese Salad Dressing Yield dressing for 4 salads Ingredients: 1/4 cup ginger 1/4 cup onion 1/4 cup celery 1/4 cup water 3 tablespoons Rice wine vinegar 3 tablespoons canola oil 2 tablespoons lemon zest 2 tablespoons catsup ½ teaspoon sugar salt, pepper to taste Preparation: Combine all ingredients in blender and process until smooth. Refrigerate for up to three days. https://www.the5tastestable.com/coney-island-hot-dog-sauce-recipe-print daily 0.75 2021-06-08 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1585412574877-A5CQN6LFLZDK7G5TP5QZ/Coney+Island2.JPG Coney Island Hot Dog Sauce print Photo: c. foodblogchef 2020 Copy and paste to print the recipe. CONEY ISLAND HOT DOG SAUCE Yield about 2 cups Ingredients: 1 pound ground beef (85%*) 1 large onion (finely chopped) 2 tablespoons chili powder 1/2 teaspoon salt 1/8 teaspoon ground allspice 1/4 teaspoon ground mustard 1/2 teaspoon garlic powder 1/8 teaspoon ground cumin 1/8 teaspoon ground cinnamon 1/6 teaspoon freshly ground black pepper 1/8 teaspoon ground cayenne pepper (¼ tsp. to kick-it-up-a-notch) 1/4 cup tomato paste Splash of Worcestershire 2 cups water Preparation: 1. In a medium saucepan or deep sauté pan, brown the ground beef; drain well. 2. Add the finely chopped onion, chili powder, 1/2 teaspoon salt, allspice, ground mustard, garlic powder, cumin, cinnamon, chili powder, black pepper, tomato paste, and water. 3. Bring to a boil. Reduce heat and simmer for 1 to 2 hours. https://www.the5tastestable.com/baked-cod-with-citrus-honey-crust-recipe-print daily 0.75 2020-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1585507699348-2QORN1FJEE2LOAOFJQEO/Baked+Cod+with+Citrus+Honey+Crust.JPG Baked Cod with Citrus Honey Crust print Photo: c. foodblogchef 2020 Copy and paste to print the recipe. BAKED COD WITH CITRUS HONEY CRUST Serves: 2 Ingredients: 1 pound of cod (or other flaky white fish like halibut or haddock) 1/2 cup orange juice 3 teaspoons honey 1 tablespoon lime juice ¼ teaspoon finely grated fresh ginger 1 tablespoon butter ½ cup Panko bread crumbs Preheat your oven to 375 degrees. Preparation: 1. Mix the orange juice, honey, lime juice, and ginger in a small saucepan. 2. Bring to a boil over medium-high heat, stirring occasionally, and reduce by one half. 3. Add butter and stir until melted. 4. Add Panko and stir to mix. Set aside. 5. Lightly coat an oven-proof baking dish with butter or oil. 6. Salt and pepper the fish and place in the baking dish. 7. Cover the fish generously with the seasoned Panko crumbs and place in the oven. 8. Bake for 15-20 minutes until the crust is golden brown and the fish flakes easily with a fork. Serve with your rice and vegetable of choice or a simple Japanese Salad. *Note: if you are serving to someone who is gluten intolerant, simply omit the bread crumbs and spoon a small amount of the reduced citrus-honey sauce over your fish when it comes out of the oven. Pair this delicate dish with a not-too-minerally Albariño, a refreshing Vinho Verde, a light Chablis, or a soft Loire Valley Sauvignon Blanc. https://www.the5tastestable.com/pickled-asian-pear-recipe-print daily 0.75 2020-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1585585313723-2KTXF5QOMBOLBCJGGJ72/Pickled+Asian+Pear.jpg Pickled Asian Pear print Photo: c. foodblogchef 2020 Copy and paste to print the recipe. PICKLED ASIAN PEAR Ingredients: 1 Asian Pear 1/4 cup rice wine vinegar 1/2 cup water 1/4 cup sugar 1/2 teaspoon salt 1/2 teaspoon pickling spice from market 1 teaspoon fresh grated ginger 2 teaspoons lemon zest a few red pepper flakes (optional) Preparation: 1. Peel, quarter and core the apple, then cut each quarter lengthwise into 1/8-inch-thick slices. 2. Boil vinegar, water, sugar, salt, pickling spice, ginger, lemon zest, and red pepper flakes in a saucepan, stirring, until sugar is dissolved. 2. Add the pear and remove from heat. 4. Transfer to a heatproof bowl and cool. Chill, uncovered, until cold, about 1 hour. Serve with a crisp, crunchy salad dressed with Japanese Salad Dressing. Adapted from: https://www.saveur.com/article/Recipes/Pickled-Asian-Pears-with-Lemon/ https://www.the5tastestable.com/pina-colada-martini-recipe daily 0.75 2020-03-31 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1585665234213-E605F9ZUMUECGA9AH1SH/Pina+Colada+Martini.JPG Piña Colada Martini Photo: c. foodblogchef 2020 https://www.the5tastestable.com/pasta-e-fagioli-recipe-print daily 0.75 2020-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1585867027527-7WEC8WXR8T3IWM5LYPIE/Pasta+e+Fagioli.JPG Pasta e Fagioli (Pasta and Bean Soup print Photo: c. foodblogchef 2020 Copy and paste to print the recipe. PASTA E FAGIOLI (PASTA AND BEAN SOUP) Serves 6 Ingredients: 2 tbsp. extra-virgin olive oil ½ slice of pancetta 1/2 lb. spicy (or sweet) Italian sausage (or a smokey sausage like Portuguese Linguiça) 1 medium yellow onion, finely chopped 2 medium carrots, peeled and finely chopped 2 ribs celery, finely chopped 2 cups chopped kale or spinach (optional) 3 cloves garlic, minced kosher salt Freshly ground black pepper 2 15-ounce cans Great Northern Beans (or Cannellini Beans) 1 15-ounce. can diced tomatoes 1+ 32-ounce box chicken broth 1 Bay leaf 2-3 sprigs rosemary, leaves finely chopped (2 tsp. dried rosemary) 1/2 teaspoon ground fennel seed (optional, but recommended if you don’t use Italian sausage) 1 cup ditalini or small elbow pasta (or other small shape) Freshly grated Parmesan, for garnish Freshly chopped parsley, for garnish Directions: 1. Heat the oil in a large, deep pot over medium heat. Add the pancetta and sausage and cook, breaking up the sausage with a wooden spoon, until cooked through, about 5 minutes. 2. Stir in the onion, carrots, and celery and cook until slightly softened, about 5 minutes. Add the garlic and cook until fragrant, 1 minute more. 3. Add the beans (with their liquid), diced tomatoes, chicken broth, Bay leaf and rosemary and any leafy greens you want to add. 4. Bring to a boil, then stir in the ditalini. Reduce heat to medium and cook until pasta is al dente tender, about 8 minutes. 5. Taste and adjust the salt and pepper to your taste. Serve in bowls garnished with Parmesan and parsley. **Note: If your cooking a big pot of soup, you might prefer to cook the pasta in the amount of soup for each meal. Reheating the pasta in the soup multiple times results in over-cooked pasta that has absorbed a lot of your broth. Ladle out the number of serving for your meal and bring it to a boil. Add about a ½ cup of dried pasta for two people. https://www.the5tastestable.com/lamb-stew-recipe-print daily 0.75 2020-04-12 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1586538188779-K1VJIOBB12BGGFQ8OLM6/Lamb+Stew.JPG Lamb Stew with Root Vegetables print Photo: c. foodblogchef 2020 Copy and paste to print the recipe. LAMB STEW WITH ROOT VEGETABLES Serves 8 Ingredients: 1/2 cup all-purpose flour Salt and freshly ground pepper 4 pounds boneless lamb shoulder or top round, cut into 2-inch cubes 1/2 cup olive oil 2 cups dry red wine 2 tablespoons sherry vinegar 4 cups chicken stock 2 tablespoons chopped fresh tarragon (or 2+ tsp. dried) 1 pound baby carrots, peeled (about 2 cups) 1 pound baby parsnips, peeled (or regular parsnips cut into 1 ½ inch pieces) 1 pound small fingerling potatoes (about 2 cups) 1 cup frozen green peas 1 cup of cored, chopped fennel bulb, fronds saved 3 cloves of garlic sliced 1 large shallot, minced 2 tablespoons minced parsley 1 teaspoon salt; 1/4 teaspoon black pepper Preparation: 1. Preheat the oven to 350°. Put the flour in a large bowl and season generously with salt and pepper. Add the lamb cubes in 4 batches, tossing to coat thoroughly. 2. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Add one-fourth of the lamb cubes and cook over moderately high heat until browned, about 6 minutes; transfer to a plate. Brown the remaining floured lamb in 3 batches, adding 2 tablespoons of oil to the pot per batch. Reduce the heat if the casserole bottom darkens too much. 3. Add the chopped fennel to the pot and saute for a couple of minutes. Add the sliced garlic and saute for another minute or two (don’t let the garlic get brown). 4. Return all of the lamb to the casserole. Add the wine and vinegar and bring to a boil scraping up any browned bits from the bottom of the pot. Add the stock and tarragon and return to a boil. Season with salt and pepper. Cover the casserole and braise the stew in the oven for about 1 hour, or until the meat is nearly tender. 5. Add the carrots, parsnips, potatoes, and shallot to the lamb stew. Season with salt and pepper and bring to a boil, stirring to distribute the vegetables. Cover the casserole, return it to the oven and cook until the meat and vegetables are tender, about 1 hour longer. 6. Remove the pot from the oven and add the peas; season with additional salt and pepper if necessary. 7. If you want a thicker stew, mix a tablespoon of flour into a tablespoon of melted butter until you have a paste. Bring the stew to a slow simmer over low heat and add the paste a little at a time stirring until you reach the desired consistency. 8. Stir in the parsley and fennel fronds and serve the stew in deep bowls accompanied by a crusty bread to sop up the juices. A medium-bodied red wine like a Cotes du Rhone, Tempranillo, Grenache/Garnacha, Merlot, or lighter Pinot Noir will compliment the flavors in this stew. https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1586539741454-EC37PK8PD17EDR3Z32WA/Lamb+Stew2.jpg Lamb Stew with Root Vegetables print Photo c. foodblogchef 2020 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1586539825620-WKOKHPFRFN5PIZ500CCH/Lamb+Stew3.jpg Lamb Stew with Root Vegetables print Photo c. foodblogchef 2020 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1586539938644-606NFJGE3O5OHDVZGO6H/Lamb+Stew4.jpg Lamb Stew with Root Vegetables print Photo c. foodblogchef 2020 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1586540008590-38RWRF7IUH05JL1HUFJC/Lamb+Stew5.jpg Lamb Stew with Root Vegetables print Photo c. foodblogchef 2020 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1586540099835-C6AVF5279BZDE8E1N3U6/Lamb+Stew6.jpg Lamb Stew with Root Vegetables print Photo c. foodblogchef 2020 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1586540658171-S9FN2XYI6T3CWMKJO4NN/Lamb+Stew7.jpg Lamb Stew with Root Vegetables print Photo c. foodblogchef 20220 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1586540713226-66C74T42BHSLWWYOPFXW/Lamb+Stew8.jpg Lamb Stew with Root Vegetables print Photo c. foodblogchef 2020 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1586540920665-KBVUV6TN5P9JGGSAADGD/Lamb+Stew9.jpg Lamb Stew with Root Vegetables print Photo c.foodblogchef 2020 https://www.the5tastestable.com/marinated-pork-tenderloin-recipe-print daily 0.75 2020-11-04 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1586788386921-BZRBTDXFHJFDL94IG8O8/Ginger+Citrus+Marinated+Pork+Tenderloin.JPG Ginger Citrus Soy Marinated Pork Tenderloin print Photo c. foodblogchef 2020 Copy and paste to print the recipe. GINGER CITRUS SOY MARINATED PORK TENDERLOIN Serves 4 Ingredients: 1/3c. orange marmalade 1 lg. garlic clove 1 teaspoon minced ginger 2 tablespoons soy sauce ½ teaspoon Chili Sesame oil (optional) 2 pounds pork tenderloin Preparation: 1. Combine first four ingredients; reserve ¼ cup of marinade for basting. 2. Add pork to remaining marinade and prick all over. 3. Cover and refrigerate for 2-3 or up to 6 hours. 4. Cook over a medium grill (about 375-400 degrees) for about twenty minutes (turning every 5 minutes), or until thermometer registers 145. (Don’t over-cook or the pork will be tough.) 5. Baste with reserved marinade for last 5 minutes. 6. Remove from grill to a platter and tent for 3-5 minutes. 7. Slice across the grain 1/4-1/2 inch slices. Serve with rice and grilled veggies, a green salad, or the Asparagus and Tomato Salad on this site. Wine pairing: a medium bodied red wine with some fruit forward like a Merlot or Cotes du Rhone, or try a food friendly Dry Riesling. https://www.the5tastestable.com/asparagus-and-tomato-salad-recipe-print daily 0.75 2020-04-13 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1586800192949-Y5RM9NIGWZYRIG0RW015/Asparagus+and+Tomato+Salad.JPG Asparagus and Tomato Salad print Photo c. foodblogchef 2020 Copy and paste to print the recipe. ASPARAGUS AND TOMATO SALAD Serves 4 Ingredients: 1 pound asparagus 1/3 cup coarsely grated Cotija cheese (or substitute fried Halloumi, or Feta) 1 cup cherry or grape tomatoes Torn basil leaves for garnish Vinaigrette: ¼ cup white wine vinegar (or rice wine vinegar) 1/3 cup olive oil 1 teaspoon lemon zest 1 grated or finely minced garlic clove 1/4-1/2 teaspoon salt (to taste) ¼ teaspoon black pepper Preparation: 1. Steam the asparagus until barely fork tender (about 3-4 minutes) 2. Toss the asparagus and tomatoes with vinaigrette to coat 3. Sprinkle the cheese on top and garnish with torn basil leave 4. Salt and pepper to individual taste Wine pairing: I prefer Sauvignon Blanc with asparagus. Here’s what “Food and Wine Magazine” has to say about wine and asparagus: https://www.foodandwine.com/vegetables/asparagus/the-truth-about-wine-and-asparagus https://www.the5tastestable.com/pasta-puttanesca-recipe-print daily 0.75 2020-04-18 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1587238323046-6W9H44J8BN9F62YYMASA/Pasta+Puttanesca.JPG Pasta Puttanesca print Photo c. foodblogchef 2020 Copy and past to print the recipe. PASTA PUTTANESCA Serves 4-6 Ingredients: (for a vegetarian version of this recipe, omit the pancetta/pepperoni and anchovies) 3 tablespoons olive oil 3-4 cloves of garlic lightly smashed and peeled 3-4 anchovy fillets (omit for vegetarian version) 28-ounce can of whole plum tomatoes (See *Note about plumb tomatoes) 2 tablespoons of diced pancetta or pepperoni (optional and not strictly traditional, but adds another note of flavor; omit for vegetarian version) ½ cup pitted oil cured black olives or Kalamata olives 3-4 tablespoons capers Salt and freshly ground black pepper to taste Crushed red pepper flakes to taste (optional: start with ¼ teaspoon) 1 pound linguine or other substantial long pasta (I like spaghetti rigati or bucatini) Grated Parmesan Chopped fresh parsley, oregano, marjoram or basil leaves for garnish (I like basil.) Preparation: 1. Bring a pot of water to boil and salt it. 2. Drain the tomatoes and crush with a fork or hands. 3. Warm 2 tablespoons oil over medium heat. Add the pancetta or pepperoni and stir for a minute or two until it just begins to brown. 4. Add the garlic, red pepper flakes, and anchovies in skillet over medium-low heat. Cook, stirring occasionally, until the garlic is lightly golden and the anchovies begin to break down. 5. Add the crushed tomatoes to skillet, with some salt and pepper. (*Note: you get a lot of salt from the anchovies, capers and olives so be careful with the salt.) Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes thickens, about 10 minutes. 6. Stir in the olives, capers, and continue to simmer. 7. While the sauce simmers, cook the pasta, stirring occasionally, until it is tender al dente (not mushy like canned spaghetti). Drain the pasta and toss immediately with sauce. 8. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve with grated parmesan and crusty bread. (*Note about plumb tomatoes: https://www.tastecooking.com/fake-rolex-canned-tomatoes/ https://www.the5tastestable.com/almond-pistachio-lemon-bars-recipe-print daily 0.75 2020-04-17 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1587143293784-VFXZIB794J85REEMP5SR/Lemon+Bars.JPG Almond-Pistachio-Lemon Bars print Photo c. foodblogchef 2020 Copy and paste to print the recipe. ALMOND-PISTACHIO-LEMON BARS Yield 16 servings Ingredients: The crust: 1 cup all-purpose flour ¼ cup confectioners' sugar ¼ teaspoon kosher salt ½ cup cold, unsalted butter, cut into small pieces ¼ cup sliced almonds roughly chopped The filling: 2 eggs 1 cup sugar ½ teaspoon baking powder 2 tablespoons all-purpose flour 1 teaspoon grated lemon zest 4 tablespoons fresh lemon juice ⅓ cup shelled unsalted pistachios Confectioners' sugar, for garnish Preparation: To make crust, preheat oven to 350 degrees. 1. Line an 8-inch square pan with parchment paper (if using foil, lightly butter it). (See *Note below) 2. Place flour, sugar and salt in a food processor and pulse a few times. Add butter and process until well combined. Stir in chopped pistachios. 3. Firmly press mixture into the bottom of the lined pan using the flat bottom of a glass or measuring cup (if it sticks, place a piece of parchment paper on the dough before pressing). 4. Bake until lightly browned, about 20-25 minutes. Meanwhile, whisk together the filling ingredients. 5. When the crust is baked, pour the filling into the pan and bake until set, about 20 minutes. 6. Let cool completely. Sprinkle with Confectioners' sugar and cut into 2-inch squares. *Note: to use parchment paper, cut two pieces of paper 8 x 11” inches and place one at a time covering the length, and overlapping to cover the width of your 8 x 8 inch baking dish. You should have about 1 ½ inches of paper overlapping each side of the baking dish. https://www.the5tastestable.com/fruit-and-nut-granola-recipe-print daily 0.75 2020-04-18 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1587225990620-DQ5P7KDXRHXG69M3Z8RF/Granola.JPG Fruit and Nut Granola print photo c. foodblogchef 2020 Copy and paste to print the recipe. FRUIT AND NUT GRANOLA Ingredients: 4 cups of oats (I use Quaker Oats) 1 cup of shredded bakers coconut (sweetened or unsweetened, your choice) 1 teaspoon cinnamon ½ teaspoon allspice ¾ cup maple syrup (or honey) 1/3 cup canola oil 1 teaspoon vanilla extract ½ cup chopped walnuts ½ cup chopped or slivered almonds 1/3 cup of pepitas (pumpkin seeds) or sunflower seeds 1/3 cup chopped Medjool dates 1/3 cup raisins 1/3 cup dried cranberries Preparation: Preheat the oven to 250 degrees. 1. Mix all the ingredients except the dried fruits and spread them evenly on a baking sheet covered with parchment paper. 2. Bake for one hour, stirring every 15 minutes. 3. Stir in the dried fruits the last 5 minutes of cooking. (Note: if you cook the dried fruit too long, the pieces turn into tooth-breaking little stones in your granola.) 4. Allow the granola to cool on the baking sheet; it will become crunchy as it cools. Once cool, store in a tightly closed container for up to several weeks. https://www.the5tastestable.com/buttermilk-waffles-recipe-print daily 0.75 2020-04-20 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1587416299096-G4J5Y7Q4JHD1UT7OFF1G/Buttermilk+Waffles.JPG Old Fashion Buttermilk Waffles print photo c. foodblogchef 2020 Copy and paste to print the recipe. OLD FASHION BUTTERMILK PANCAKES Makes about 24 5 inch square waffles. Preheat the waffle iron. Ingredients: Sift together: 2 ½ cups flour 1 teaspoon salt 2 ½ teaspoons baking powder In a separate bowl mix together: 4 eggs 2 cups buttermilk 4-6 tablespoons canola oil Preparation: 1. Slowly stir the flour mixture into the liquids. 2. Spoon the batter onto your waffle iron and cover until golden brown.3. 3. Serve immediately with butter and your choice of syrup. Extra waffles can be cooled and frozen for several weeks. Reheat in the toaster oven. https://www.the5tastestable.com/bacon-wrapped-barbecue-shrimp-recipe-print daily 0.75 2020-04-23 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1587652706190-B4450E6PB7NH90AJHPDI/Barbecue+Shrimp+with+Rice+Pilaf.JPG Bacon Wrapped Barbecue Shrimp print Photo c. foodblogchef 2020 Copy and paste to print the recipe. BACON WRAPPED BARBECUE SHRIMP 4 servings Ingredients: 12 large shrimp (I used 13-15 count) 6 slices of bacon Bourbon Barbecue Sauce (or your favorite bottled brand) 4 bamboo skewers Preparation: 1. Soak the bamboo skewers 2. Make the Bourbon Barbecue Sauce: 1/2 cups ketchup 1/4 cup Bourbon 1/6 cup apple cider vinegar 1/2 cup molasses 1/2 cup brown sugar 1 tablespoons yellow or brown mustard 1/2 shallot or 1/2 tablespoon onion powder 1 cloves garlic or 1 tablespoon garlic powder 1/4 teaspoon red pepper flakes 1/8 teaspoon cayenne 1/4 teaspoon chipotle (or ancho) chili powder 1 tablespoon Worcestershire 1 Bay Leaf 1. Saute shallot and garlic. 2. Combine all ingredients in a saucepan over a low heat. Stirring occasionally and simmer for 20 minutes. Sauce should be thin, but not watery. Allow to cool. 3. Store in an airtight container and refrigerate. Sauce is better if allowed to sit for a day. Sauce will keep refrigerated for about 10 days. 3. Precook the bacon: it should be cooked to the point just before it becomes crispy. Cut each strip in half so you have 12 halves. 4. Toss the shrimp in a bowl to coat with barbecue sauce and refrigerate for at least ½ hour. 5. Wrap each shrimp with a piece of bacon and thread onto a skewer so the skewer is holding the bacon in place on the shrimp; 3 shrimp per skewer. 6. Heat your grill to medium-hot; oil the grates. 7. Brush each bacon-shrimp skewer with barbecue sauce and place on a medium hot grill; cook for about 2-3 minutes per side depending on the size of your shrimp https://www.the5tastestable.com/rice-pilaf-recipe-print daily 0.75 2020-04-23 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1587656277604-3W0AJCOWHC5V1WQFTN24/Rice+Pilaf.jpg Rice Pilaf print Photo c. foodblogchef 2020 Copy and paste to print the recipe. RICE PILAF WITH CUMIN, CARROTS, PECANS, AND PARSLEY 4-6 servings Ingredients: 2 tablespoons canola or olive oil 1 cup basmanti rice (long grained rice) 1 small to medium onion, chopped 1 ½ cups chicken broth (or water) 1 teaspoon cumin 1-2 carrots chopped ½ cup chopped pecans ½ cup chopped parsley Preparation: 1. Saute the onion, cumin, and chopped carrots in a saucepan with a heavy bottom and snug fitting top. 2. Once the onion is translucent, add the rice and stir over medium heat to cover the rice with the flavored oil. Continue stirring until the rice turns translucent and begins to smell toasty (about 3 minutes) 3. Stir in the chicken stock and bring to a boil uncovered. Once boiling, turn the heat to low and cover the pot, cooking until the rice has absorbed all the liquid. When done the rice should be chewy, not crunchy (under-cooked) or mushy (over-cooked). (about 12-15 minutes) 4. Fluff the rice with a fork, cover the pan with a clean dish towel, and place the top back on the pan. The towel will absorb moisture from the steam and keep your rice fluffy, not over-cooked and mushy. Let sit covered for 5 minutes. 5. Stir in the pecans and parsley and serve. https://www.the5tastestable.com/marsala-wine-sauce-with-cranberries-and-sage-recipe-print daily 0.75 2020-04-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1587751322486-1SJ639S03D8XEWIYAH67/Turkey+Roulade+with+Marsala+Wine+Sauce.JPG Marsala Wine Sauce with Cranberries and Sage print Photo c. foodblogchef 2020 Picture: Turkey Roulade with Marsala Wine Sauce Copy and paste to print the recipe. MARSALA WINE SAUCE WITH CRANBERRIES AND SAGE Serves 4 Ingredients: ¾ cup dry Marsala wine ¼ cup dried cranberries 1 small shallot, minced 1 tablespoon olive oil 2 teaspoons orange zest 1 tablespoon chopped fresh sage 1 ½ cups chicken broth (reserve ¼ cup) 2 teaspoons cornstarch 1 teaspoon minced jalapeño 1-2 teaspoons soy sauce or ½ teaspoon salt; ¼ teaspoon black pepper (or to taste) Preparation: 1. Macerate the cranberries in the Marsala for at least an hour. 2. Heat the olive oil in a sauce pan over medium heat and add the minced shallot. Saute, stirring regularly, until fragrant and translucent (not brown; 2-3 minutes). 3. Add the Marsala, cranberries, orange zest, sage, and jalapeño and bring to a boil over medium high heat. Lower the heat and simmer for 3-4 minutes. 4. Add 1 ¼ cups chicken broth, bring to a boil and simmer to reduce for 3-4 minutes. 5. Add the cornstarch to the reserved chicken broth and mix to create a slurry. Add the cornstarch mixture to the simmering sauce, stirring constantly. Add salt and pepper and simmer for 2-3 minutes. 6. Garnish with crumbled toasted sage or chopped fresh parsley. *Note: if your sauce is too thick, add a small amount of broth or water, stirring over heat until you have the desired consistency. https://www.the5tastestable.com/cajun-spice-mix-recipe daily 0.75 2020-04-28 https://www.the5tastestable.com/shellfish-in-cajun-creole-cream-sauce-recipe-print daily 0.75 2020-04-29 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1588172538604-YZ8YJJSFLLJV3P2JYOV9/Shellfish%2Bwith%2BCajun%2BCream%2BSauce2.jpg Shellfish in Cajun/Creole Cream Sauce print Photo c. foodblogchef 2020 Copy and paste to print the recipe. SHELLFISH IN CAJUN/CREOLE CREAM SAUCE Serves 4 Ingredients: 1 pound dry pasta; rotini is the traditional choice, but any pasta that will hold the delicious rich sauce will work. 2 tablespoons olive oil 4 tablespoons butter 1 pound any combination of crawfish tails, langostinos, small shrimp, chopped lobster, or scallops 1/2 pint heavy cream 4 garlic cloves, chopped 1 bunch scallions, separated into white bottom and green top parts 1/4 cup flat leaf parsley 2 tablespoons cajun/creole seasoning 1/4 cayenne pepper (more to taste) 1/2 teaspoon kosher salt Preparation: 1. In a cast iron or other shallow pan melt the butter in the olive oil over medium heat. 2. Finely chop the white parts of the scallions and garlic, then saute them for several minutes in the olive oil/butter mixture. 3. Add the cayenne and creole seasoning. Saute for about a minute to allow the seasonings to bloom. 4. Add the heavy cream and cook over medium-low heat until the sauce reduces and thickens, 5-10 minutes. 5. Add the shellfish to the sauce and cook for 3-4 minutes more. 6. Meanwhile, cook the pasta according to package instructions. Drain. 7. Add the sauce and shellfish to the pasta, along with the chopped parsley and green onion tops, mix well and serve. Wine pairing: recommended wines to try are Loire Valley Sauvignon Blanc, White Burgundy, Chardonnay, Viognier, White Rhone, or a dry Riesling. https://www.the5tastestable.com/scallops-with-apple-brandy-cream-sauce-and-spinach-recipe-print daily 0.75 2020-04-30 https://www.the5tastestable.com/new-page daily 0.75 2020-05-05 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1588696440032-LV3Q5QGCUHY5OH20A35R/Crab+and+Corn+Salad+with+Tomato+Steaks.JPG Crab and Corn Salad with Tomato print Photo c. foodblogchef 2020 Copy and paste to print the recipe. CRAB AND CORN SALAD WITH TOMATO Serves 4 Ingredients: 4 large tomato slices, about ½ inch thick a scant 1/4 cup extra virgin olive oil ½ cup corn kernels (fresh off the cob are sweeter, but frozen will work) 1 cup (about 1/2 pound) crab meat (preferably fresh lump crab, but canned works as well) 2 tablespoons thinly sliced basil (or cilantro) 2 tablespoons fresh lemon juice 2 teaspoons lemon zest 1 teaspoon thinly sliced scallion (white part) 1 teaspoon finely chopped Cubanelle pepper (or other mild fruity chile pepper) 6 dashes Tabasco or other hot sauce ¼ teaspoon salt; 1/8 teaspoon black pepper or to taste Preparation: 1. Brush the tomato slices with olive oil and sprinkle generously with salt and pepper. 2. Bring a large pot of water to a boil. Blanch corn for 1 minute. Cool, then remove kernels from cob. 3. In a small bowl, combine kernels, crab, basil, lemon juice, Tabasco and salt and pepper to taste, and toss lightly. Set aside for at least a half hour for the flavors to meld. 4. Top each tomato steak with 1/4 of the relish and serve on a bed of lettuce. https://www.the5tastestable.com/shrimp-egg-foo-yung-recipe-print daily 0.75 2020-05-07 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1588858944177-FWZIV3SEDSI23FAT9H7J/Shrimp+Egg+Foo+Yang.1JPG.JPG Shrimp Egg Foo Yung print Photo c. foodblogchef 2020 Copy and paste to print the recipe. SHRIMP EGG FOO YUNG Makes 8 omelets Ingredients: For the Sauce: 1 cup chicken stock 2 tablespoons soy sauce 2 tablespoons oyster sauce 1 tablespoon dry sherry 1 tablespoon cornstarch 2 cloves garlic, thinly sliced 1 1⁄2" pieces ginger, peeled and thinly sliced 1 teaspoon sugar For the Egg Foo Yung: 1 ½ cups of small shrimp, or chopped larger ones (See *Note) 1 tablespoon soy sauce 1 tablespoon cornstarch ¼ teaspoon white pepper 1 1⁄2 teaspoon rice wine vinegar 1 teaspoon dry sherry 1/2 teaspoon sesame oil 2 teaspoons grated ginger ¼ cup canola oil for frying 1⁄2 cup water chestnuts, finely chopped, drained and squeezed dry (optional) 1⁄2 cup bean sprouts coarsely chopped 1 tablespoon chopped cilantro (optional) 1⁄3 cup sliced scallions, plus more sliced green parts for garnish 6 eggs, beaten Instructions: Make the sauce: 1. Bring stock, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon sherry, 1 tablespoon cornstarch, the garlic, sugar, and ginger to a boil in a 1-qt. saucepan over high heat. Cook, whisking, until thickened, 2-3 minutes; strain sauce and keep warm. Make the Foo Yung: 1. Add a tablespoon of canola or peanut oil to a fry pan or wok. Once the oil is shimmering, add the chopped shrimp and stir-fry for a minute. Remove to a bowl. 2. Combine a tablespoon of soy sauce, the cornstarch, and sesame oil, beaten eggs, bean sprouts, scallions, white pepper, and shrimp in a bowl. 3. Add ¼ cup canola (or peanut) oil to your fry pan or wok. (A wok works best.) 4. Using a ladle and working in batches, gently lower 1⁄2-cup amounts of egg mixture into the oil turning back toward the center any excessive run-off the edges; cook, flipping once, until omelets are puffed and brown, 1 1⁄2-2 minutes. 5. Using a slotted spoon, transfer omelets to paper towels. 6. Serve drizzled with reserved sauce; garnish with sliced scallions. *Note: you can substitute crab meat or combine shrimp and crab. Wine pairing: a dry Riesling, or Gewurztraminer, Sauvignon Blanc, or beer. https://www.the5tastestable.com/creamy-asparagus-soup-recipe-print daily 0.75 2020-05-12 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1589296049917-31GAT32RODYIINUDE9VW/Asparagus+Soup2.JPG Creamy Asparagus Soup print Photo: c. foodblogchef 2020 Copy and paste to print the recipe. CREAMY ASPARAGUS SOUP Yield 6 servings Ingredients: 1 ½ pounds asparagus 5-6 cups chicken broth ½ cup crème fraîche (or sour cream: see *Note) 2 tablespoons chopped fresh tarragon (or 2 teaspoons dry) 1 good size shallot chopped 2 teaspoons grated lemon zest ¼ teaspoon salt; ¼ teaspoon pepper (or more to serve) 2 tablespoons butter Preparation: 1. Cut about an inch off the bottom stems of asparagus and rinse well; cut into thirds. 2. Chop the shallot and tarragon. 3. Melt the butter in a large saucepan and add the shallot; saute for 2-3 minutes. 4. Add the tarragon and lemon zest and saute for 2 minutes. 5. Add the chicken broth, salt, and pepper, and asparagus. Bring to a boil and then simmer for about 4-5 minutes or until the asparagus are fork tender. Allow the soup to cool before adding it to the blender. 6. Working in batches puree the soup with the asparagus until smooth; sieve into a large bowl and repeat; add the crème fraîche to the last batch you puree, sieve, and mix well into the reserved soup in the large bowl. 7. Serve the soup warm or cold. 8. Garnish with chopped hard boiled egg and homemade toasted tarragon croutons, or reserve a few of the blanched asparagus tips to use as a garnish. (optional) Tarragon Croutons: 1 cup of day old bread, crusts removed, cut into ½ inch cubes 2 tablespoons olive oil 1 teaspoon of dry tarragon 1/4-1/2 teaspoon salt Preparation: 1. Place the bread cubes in a large bowl and drizzle with a tablespoon of olive oil; toss or mix to coat the bread with oil. 2. Add the tarragon and salt and toss/mix again. 3. Add the remaining tablespoon of oil to a skillet over medium-high heat. 4. Spread the bread cubes in a single layer on the hot skillet and toast, stirring frequently until the cubes are golden brown and crunchy. 5. Remove from skillet and cool. Use as a garnish for soups and salads. The croutons will keep in a tightly closed container for several days. *Note: crème fraîche and sour cream are used for similar purposes to add richness and to thicken cream sauces. Crème fraîche is a bit sweeter. Wine Pairing: stay away from oaky Chardonnays and wines with high levels of tannin like Cabernet Sauvignon. Sauvignon Blanc, Sancerre, Pinot Grigio, or Chablis are generally recommended. https://www.the5tastestable.com/asparagus-avocado-soup-recipe-print daily 0.75 2020-05-16 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1589570439586-KTL9QQY9AEFOB3C26UFJ/Asparagus+Avocado+Soup.JPG Asparagus Avocado Soup print Photo c. foodblogchef 2020 Copy and paste to print the recipe. ASPARAGUS AVOCADO SOUP Serves 4-6 Ingredients: 2 tablespoons olive oil 1 medium shallot chopped 2-3 inch piece of jalapeño seeded and chopped (a whole one to “kick it up a notch”) ½ teaspoon salt 1/4 teaspoon black pepper a small bunch of asparagus 3 cups broth (vegetable or chicken) 1 avocado peeled, seeded 3-4 teaspoons lime juice 1 1/2 teaspoons ground cumin 1/2 teaspoon ground coriander 1/4 cup sour cream or crème fraîche 1 tablespoon chopped cilantro for garnish (optional) You can also reserve several asparagus tops for garnish Tomato or finely chopped sweet red pepper can also be used as an optional garnish Preparation: 1. Rinse asparagus and chop 1-2 inches off base to remove toughest part of the stalk. 2. Add oil to pot and sauté the shallot for 2-3 minutes over medium heat: add the jalapeño, cumin, and coriander and cook for another 2-3 minutes. 3. Add the broth to the pot along with the asparagus, salt and pepper, and bring to a boil and simmer until the asparagus is fork tender. Remove from heat and allow to cool for 10 minutes. 4. Transfer the asparagus mixture to a free-standing blender and add the avocado and crème fraîche. Puree until smooth. 5. Optional: for extra creaminess, you can also sieve the mixture into a large bowl. 6. Stir in the lime juice and adjust salt and pepper to taste. 7. Serve with your choice of garnish. *Note: this soup can be served hot or cold and is best eaten in one sitting. Much like guacamole, this soup is best eaten the day you make it. https://www.the5tastestable.com/crispy-chicken-with-red-thai-curry-recipe-print daily 0.75 2020-05-16 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1589637863889-FDN13HOVRTMET5NOGE2T/Crispy+Chicken+with+Thai+Red+Curry.JPG Crispy Chicken with Red Thai Curry print Photo c. foodblogchef 2020 Copy and paste to print the recipe. CRISPY CHICKEN WITH RED THAI CURRY Serves 4 Ingredients: 2 tablespoons of peanut oil (or coconut oil or canola) 4 chicken thighs, skin on 2 teaspoons of Chinese 5 Spice Powder (available in the Asian foods aisle of the supermarket, or your local Asian foods market. See *Note) 1 teaspoon of sea salt 1 tablespoon of grated ginger zest from ½ lemon 1 tablespoon of red curry paste 14 ounce can of coconut milk (light if you prefer) 2 tablespoons of fish sauce 2 tablespoons of brown sugar 2 teaspoons lime zest 2 tablespoons lime juice 1 bay leaf 1 long red Thai chili, finely sliced (seeds removed optional; substitute 1 large Serrano chile) 1/2 cup of cilantro Preparation: Preheat the oven to 350 degrees 1. To prepare the chicken thighs, pat the breasts dry with paper towel. Place the 5 Spice and sea salt in a mortar and pestle and grind until the salt has broken down. Sprinkle evenly over the thighs and then rub in so they have a fine powdered coating. (Alternatively sprinkle with 5 Spice and then salt and rub in.) Set aside. 2. Heat a medium sized saucepan, add a tablespoon of oil and lightly fry the ginger and one third of the chile. Add the curry paste and fry for a further 60 seconds before pouring in the coconut cream. Season with the fish sauce, lemon zest, bay leaf, lime zest, lime juice, and brown sugar and stir well to combine. Allow to simmer on a very low heat for 10-15 minutes stirring occasionally. 3. Heat a large oven proof fry-pan (cast iron) slowly until it is really hot and add a tablespoon of oil. Place the thighs skin side down and fry for 3-5 minutes until the skin is golden brown and beginning to get crispy. Turn skin-side up and fry for another 3-5 minutes. 4. Place in the oven skin-side down for 5 minutes; turn-over and cook in the oven skin-side up for 5 minutes. (or until an insta-read thermometer reads 160-165) 5. Plate and spoon over sauce and garnish with chopped cilantro; lime wedges are optional. Serve with steamed rice and sauteed baby bok choy, broccoli, or veggie of choice. Wine Pairing: serve with an off-dry wine like a dry Riesling, Chenin Blanc (Vouvray), or Gewürztraminer Adapted from: https://emsfoodforfriends.com.au/crispy-duck-with-red-curry-sauce/ *Note: 5 Spice Powder Recipe: Yield ¼ cup Ingredients: • 6 star anise pods • 1 ½ teaspoons whole cloves • 1 tablespoon ground cinnamon • 2 tablespoons fennel seeds • 2 teaspoons Sichuan peppercorns (or sub 3 teaspoons regular peppercorns) Instructions: Place all ingredients in a spice grinder (or coffee grinder) and grind until smooth. https://www.the5tastestable.com/blackened-scallops-asparagus-and-tomato-recipe-print daily 0.75 2020-05-19 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1589899735583-SGWFDNN30CFGQH1EEIFQ/Blackened+Scallops+Tomatoes+and+Asparagus.JPG Blackened Scallops, Asparagus, and Tomato with White Balsamic Reduction print Photo c. foodblogchef 2020 Copy and paste to print the recipe. BLACKENED SCALLOPS, ASPARAGUS, AND TOMATO WITH WHITE BALSAMIC REDUCTION Serves 4 Ingredients: 12 large scallops (preferably “dry” not “wet” scallops treated with sodium tripolyphosphate) 12 asparagus spears (trim two or three inches off the tough end of the stalk) 3-4 plumb tomatoes sliced ¼ inch thick 1 cup white balsamic vinegar 2 tablespoons minced shallot 1 tablespoon brown sugar Blackening Spice (recipe below) ½ stick of butter melted Preparation: Either buy or make your blackening spice (recipe below) Put your cast iron fry pan on your hot grill for about 10 minutes to get it super-hot. 1. Steam the asparagus for about 3 minutes for “tender-crunchy”. Rinse in cold water to stop the cooking; dry and set aside. 2. Rinse and slice the tomatoes so you have 3-4 slices per person. Make the balsamic reduction: 1. Bring the white balsamic vinegar to a boil in a small sauce pan and reduce heat to medium. 2. Add the minced shallot and brown sugar and reduce the liquid, stirring frequently, until you have about 1/3 to ¼ cup of syrup. (See *Note below) Place 3-4 slices of tomato on each plate and top with three asparagus spears. Drizzle lightly with the balsamic reduction. Blacken the Scallops: 1. Melt the butter and cover a small plate with blackening spice adding more as needed. 2. One scallop at a time: dip in butter and lightly dip both sides of the scallop on the blackening spice. Collect the prepared scallops on a clean plate. 3. Lightly oil the surface of the super-hot fry pan. (you can use a quick spray of Pam or use a wad of paper towel to spread one or two teaspoons of oil on the surface of the fry pan. Be careful!) 4. Gently add up to six scallops at a time to the hot fry pan; cook 2 minutes without moving them before turning over for another two minutes. This should give you a good blackened crust on both sides without over-cooking the scallops. Loosely tent the cooked scallops on a plate and repeat the process with the remaining six scallops. Place three scallops on top of the bed of asparagus and tomatoes and serve. (Optional: add a couple of drops of balsamic reduction on each scallop.) *Note: the balsamic reductions thickens quickly as it cools. You can thin it out by adding one or two teaspoons of water to the pan and reheating over low heat stirring constantly.) Emeril’s Essence_blackening spice adapted Ingredients: 2 1/2 tablespoons paprika 1 tablespoons salt 2 tablespoons garlic powder 2 teaspoons black pepper 1 teaspoon white pepper 1 tablespoon onion powder ½ teaspoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Mix all the ingredients thoroughly. A spice grinder is helpful. Keep in a tightly closed container with your other spices. https://www.the5tastestable.com/thai-cucumber-carrot-salad-recipe-print daily 0.75 2020-05-21 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1590069587450-M0EVWDYX05CFPWYVAYYM/Thai+Cucumber+Carrot+Salad.JPG Thai Cucumber Carrot Salad print Photo c. foodblogchef 2020 Copy and paste to print the recipe. THAI CUCUMBER CARROT SALAD Serves: 4 Ingredients: 1 tablespoon fish sauce 2 tablespoons fresh lime juice 1 tablespoon rice wine vinegar (if you don’t have rice wine vinegar, use an extra tablespoon of lime juice) 1 clove garlic finely grated 2 teaspoons sugar 1 teaspoon lime zest 1⁄2-1 small jalapeño, seeded and minced (or 3-4 slices of bottled jalapeño) 1 cucumber seeded cut into ¼ thick half rounds 4 tablespoons red bell pepper coarsely chopped (optional) 1 medium carrot peeled and julienned (or sliced diagonally into thin slices) thinly sliced red onion for garnish, or two tablespoons chopped red onion tossed in the salad with dressing (optional) 1/3 cup chopped cilantro 1⁄4 cup dry roasted peanuts, chopped Directions: 1. Whisk the first 7 ingredients (fish sauce through jalapeño) in a large bowl. 2. Cut off the ends of the cucumber and slice in half lengthwise. Use a small spoon to scoop out the seeds. Peel the cucumber halves and cut each half into ¼ inch half-rounds; toss in the dressing. 3. Add the chopped red pepper to the dressing and toss. 4. Peel the carrot and trim off the ends. Julienne or slice the carrot diagonally into thin slices; toss with the rest of the salad. 5. Either chop the red onion and add to the salad and dressing, or alternatively, cut a red onion lengthwise in half and then in half again horizontally. Cut very thin slices off the onion for a garnish. 6. Set aside the dressed salad for about an hour, stirring occasionally; refrigerate if marinating for longer than 2 hours. 7. Transfer to a serving bowl, or plate individually. (Optional presentation: place a leaf of lettuce on individual plates and top with the Thai salad, or toss the Thai salad with crisp baby green leaf lettuce and drizzle with leftover dressing.) 8. Sprinkle with cilantro and peanuts. https://www.the5tastestable.com/grilled-game-hen-recipe-print daily 0.75 2020-05-27 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1590591916734-C8YBEPQ67E3CIISLUFUJ/Mediterranean+Game+Hen+with+Safron+Rice%2C+Tomato%2C+and+Avocado.JPG Mediterranean Grilled Game Hen print Photo c. foodblogchef 2020 Copy and paste to print the recipe MEDITERRANEAN GRILLED GAME HEN Two game hens serves 4 Prepare the Game Hens: Spatchcock the hens by cutting along both sides of the backbone with a pair of kitchen scissors or a sharp knife. Lay the bird spread open, bone-side down, and press down firmly to completely flatten the hen. This technique allows you to cook a whole bird in less time and yields more crispy skin. (See *Note below) Marinate the Game Hens: For the marinade paste: ¼ cup olive oil 2 tablespoons fresh lemon juice 1 tablespoon each of chopped fresh rosemary, parsley, and garlic 2 teaspoon kosher salt 1 teaspoon black pepper Process ingredients to smooth paste and spread over the bird. Marinate for a couple hours in the fridge or better yet overnight. Grill the Hens: Preheat your grill to about 450 degrees. 1. Lightly oil the grill grates and grill the hens over indirect heat breast side down for about 10 minutes, or until lightly charred. Turn the hens over and grill for about 15 minutes longer, or until an instant-read thermometer inserted in the thickest part of a thigh registers 160°. If necessary, you can finish browning and crisping the skin over direct heat for a minute or two. 2. Transfer the hens to a cutting board and let rest for 10 minutes, then cut them in half so each person is served half a hen. Wine pairing: serve with a white Burgundy or white Cotes du Rhone, Chardonnay, Viognier, or softer not too minerally Sauvignon Blanc. *Note: Cornish Game Hens can be had from your local butcher, or found frozen at your super-market. If you can’t find game hens the marinade works equally well on chicken. https://www.the5tastestable.com/spice-rubbed-pork-tenderloin-recipe-print daily 0.75 2020-05-31 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1590928590884-IEPCDSPRHJEKEW77YIJ4/Spice+Crusted+Grilled+Pork+Tenderloin.JPG Spice Rubbed Pork Tenderloin print Photo c. foodblogchef 2020 Copy and paste to print the recipe. SPICE RUBBED GRILLED PORK TENDERLOIN Serves 4 Ingredients: 1 pork tenderloin (1 to 1 1/2 pounds) silver skin and any excess fat removed 1-2 tablespoons olive oil Porchetta Spice Rub (see below) Preparation: 1. Use a spice grinder or mortar and pestle to combine the ingredients for the dry rub. -3 tablespoons crushed fennel seeds -1/4 teaspoon crushed red pepper flakes - 2 teaspoons dried sage - 1 teaspoon crushed dried rosemary - 1 teaspoon granulated garlic -1 teaspoon Kosher salt - 1/4 teaspoon black pepper 2. Rub the tenderloin with the olive oil. Sprinkle and pat the spice rub onto the surface of the tenderloin and set aside while you prepare the grill. (See *Note below) 3. Optional: for a more evenly cooked tenderloin, fold the tapered end of the piece of meat back towards the thicker end and tie with white cotton cooking twine at 1-1 ½ inch intervals so you have a roast that is about the same thickness from end to end. 4. Preheat your grill so you can cook with direct heat and then indirect heat. 5. Place the tenderloin over direct heat and sear all sides. (about 1-2 minutes per side) 6. Move the tenderloin to indirect heat and continue cooking turning once until the internal temperature reaches 140°F. (about 5 to 7 minutes per side) 7. Remove the tenderloin from the grill to a clean cutting board and tent loosely with aluminum foil. Rest for 10 minutes; the meat will finish cooking from the residual heat and the juices will redistribute for optimal flavor. 8. Slice and serve. Slice crosswise into thin pieces before serving. *Note: the tenderloin can be trimmed and rubbed up to 24 hours in advance. You can wrap the prepared tenderloin in plastic wrap and refrigerate for 1 hour up to overnight. Remove from the refrigerator for 30 minutes before grilling. Wine pairing: Pinot Noir, Zinfandel, Chianti, and Super-Tuscans are often recommended with grilled tenderloin. If you want a lighter summer wine try a Viognier-Chardonnay blend, a Vouvray, or white wine from the Rhone Valley. https://www.the5tastestable.com/rhubarb-chutney-recipe-print daily 0.75 2020-05-29 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1590759939390-E7T2TL2L67WIUUCCHHMU/Rhubarb+Chutney.jpg Rhubarb Chutney print Photo c. foodblogchef 2020 Copy and paste to print the recipe. RHUBARB CHUTNEY Yield about 1 1/2 cups Ingredients: 2 cups coarsely diced rhubarb (about ½-3/4 inch length) 1/4 cup chopped red onion 1 1/2 cups demerara sugar (or light brown sugar) 1/4 cup lemon juice + zest of ½ lemon minced 1/4 cup cider vinegar 1/2 tart green apple, peeled and diced to about 1/4 inch 1/2 cup dried cranberries (Craisins) 1 1/2 tablespoons minced fresh ginger 1/4 teaspoon cinnamon, or half a 3 inch cinnamon stick 5 black peppercorns 4 whole cloves Preparation: 1. Place freshly cut rhubarb, sugar and lemon juice in a heavy saucepan. Bring to a simmer and add the remaining ingredients. (Note: Previously frozen fresh rhubarb loses its crunchiness, so you can add all the ingredients at the same time if using thawed frozen rhubarb.) 2. Continue to simmer 15-20 minutes, until the rhubarb is tender and the mixture has thickened. 3. The chutney will keep for several weeks in the refrigerator. https://www.the5tastestable.com/corn-and-bean-salad-recipe-print daily 0.75 2020-05-29 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1590796076845-AFSWCBF88IX6MED89YV1/Corn+and+Bean+Salad.jpg Corn and Bean Salad print Photo c. foodblogchef 2020 Copy and paste to print the recipe. SWEET CORN AND WHITE BEAN SALAD Serves 6 Ingredients: 1/4 cup chopped red onion 1 clove garlic minced 1/2 teaspoon grated lime zest 2 tablespoons lime juice 2 tablespoons olive oil 1 can cannellini beans (or White Navy, or Butter Beans) 1 cup cooked corn 1/4 cup of seeded chopped tomato 1/2 cup parsley salt and pepper See *Note below Preparation: 1. Make the vinaigrette: mix the first five ingredients. 2. Add the beans, corn, tomato, and parsley and mix well. 3. Adjust the flavors to your taste as needed. *Note: for an easy Latin American variation on this recipe substitute black beans for the cannellini; sub cilantro for the parsley; add a teaspoon (or more) of minced jalapeño. https://www.the5tastestable.com/grilled-shrimp-recipe-print daily 0.75 2020-06-02 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1591116502440-X3T55T7524ZG16LAM4YF/Grilled+Shrimp2.JPG Grilled Shrimp print Photo c. foodblogchef 2020 Copy and paste to print the recipe. GRILLED SHRIMP Serves 4 Ingredients: -1/2 cup olive oil -1 tablespoons Cajun or Creole seasoning (this yields a mildly spicy marinade) -2 tablespoons fresh lemon juice -2 tablespoons chopped fresh parsley (or cilantro) -1 teaspoon minced serrano or jalapeño chile -1 tablespoon honey -1 tablespoon soy sauce -1 pound uncooked large shrimp, shelled, deveined -lemon wedges (optional) Preparation: 1. Combine first 7 ingredients in a baking dish. Add shrimp and toss to coat. Cover and refrigerate 1 hour. 2. While the shrimp are marinating, soak some bamboo skewers (figure about 4-5 shrimp per skewer) 3. Preheat your grill while you thread the shrimp on the skewers by piercing through the head end and through the tail end. Oil the grill grates and grill the shrimp 2 minutes per side. Serve with lemon wedges, Watermelon Salsa, and grilled veggies. https://www.the5tastestable.com/porchetta-spice-dry-rub-recipe daily 0.75 2020-05-31 https://www.the5tastestable.com/watermelon-salsa-recipe-print daily 0.75 2020-06-02 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1591103612781-UHINJS76CEPLCSRR6TQY/Watermelon+Salsa2.JPG Watermelon Salsa print Photo c. foodblogchef 2020 Copy and paste to print the recipe. WATERMELON SALSA Makes about 3 1/2 cups Ingredients: -1 lime -1 teaspoon grated lime zest -2 cups 1/2-inch pieces seeded watermelon -1 cup 1/2-inch pieces seeded peeled cucumber -1/4 cup thinly sliced green onions -2 tablespoons minced fresh cilantro -2 teaspoons minced seeded jalapeño chili pepper -1 teaspoon sugar Preparation: 1. Using small sharp knife, cut peel and white pith from the lime. Cut the lime into 1/4-inch pieces and place in a medium bowl. 2. Add all remaining ingredients to the same bowl. 3. Season with salt and pepper. Toss to blend. 4. Cover and refrigerate at least 30 minutes to allow the flavors to meld. Serve chilled. Can be prepared 2 hours ahead. Keep refrigerated. Best if eaten the same day you make it. *Note: if you don’t like cilantro, mint is a good substitute. https://www.the5tastestable.com/yellow-rice-recipe-print daily 0.75 2020-05-31 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1590954242844-I0G8CYX4DNPHH98QZEIM/Saffron+rice.JPG Yellow Rice print Photo c. foodblogchef 2020 Copy and paste to print the recipe. SAFFRON RICE (ARROZ AMARILLO) Serves 4 Ingredients: 1 tablespoon olive oil 1 tablespoon butter ¼ cup shallot 2 cloves garlic, minced ¼ cup chopped sweet red pepper (optional) ½ cup green peas (optional) 1 cup of chicken broth 1/2 teaspoon salt or to taste 1 teaspoon saffron threads ½ teaspoon turmeric 1 cup extra-long-grain white rice cilantro or flat leaf parsley for garnish Preparation: 1. In a large heavy bottom saucepan that has a close fitting lid (a small dutch oven is perfect if you have one) melt the butter with the olive oil over medium heat. 2. Add the garlic, shallot, red pepper, and long grain rice. Stir the rice mixture until fragrant. (about 2-3 minutes) 3. After toasting the rice mixture, add the chicken broth, salt, saffron, and turmeric to the pan. Bring to a boil over medium-high heat. 4. Once the mixture comes to a boil, cover with a lid and reduce the heat to a low simmer and let cook for about 20 minutes. Do not stir. 5. During the last couple of minutes of cooking, take off the lid, stir in the peas, and cover again for the remaining time. Once the rice is tender, remove from heat and fluff with a fork. Cover the pan with a clean dish towel and place the cover back on the keep warm. The towel will absorb the remaining steam so the rice doesn’t continue to cook. 6. Garnish with chopped cilantro or flat leaf parsley. *Note: make this a one-pot dish by adding fresh shrimp and/or chorizo sausage the last five minutes of cooking the rice. To give this recipe extra zip, add a seeded and chopped jalapeno pepper. Add this ingredient, when sautéing the onion, garlic and rice. https://www.the5tastestable.com/stir-fry-udon-with-shrimp-recipe-print daily 0.75 2020-06-04 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1591278181059-414AZL5GDXSA4OZ5A8AB/Shrimp+Noodle+Stir+Fry.JPG Stir Fry Udon Noodles with Shrimp print Photo c. foodblogchef 2020 Copy and paste to print the recipe. STIR FRY UDON NOODLES WITH SHRIMP Serves 4 Ingredients: _ 2-3 tablespoons vegetable oil, divided (canola or peanut oil) _ 2-3 cups coarsely chopped (1 inch) bok choy stalks (you can remove ½ of the leafy part if you want more crunchy texture) _ ½ large sweet red pepper chopped (1 inch pieces) _ 6 or 7 shiitake mushrooms, stems removed and sliced in ½ slices _ 1 11-ounce packages udon noodles (see *Note below) _ 2-3 teaspoons toasted sesame oil to taste _ 16 large shrimp _ 5 scallions, white and pale-green parts coarsely chopped (½ inch), dark-green parts thinly sliced _ 1-2 tablespoons finely grated fresh ginger (from a 1-inch knob; to taste) _ 1/4 teaspoon crushed red pepper flakes _ 1/2 cup mirin _ 1/2 cup soy sauce _ 1+ tablespoon toasted sesame seeds (to taste) _ 1-2 tablespoons chopped peanuts for garnish (optional) Preparation: 1. Cook the udon according to package directions (about 4-6 minutes) until al dente. Drain and rinse under cold water; drain well. Put the udon in a large bowl and add 2 full teaspoons of sesame oil tossing well to coat the noodles. (You can add the remaining teaspoon of sesame oil for more flavor later if you want.) 2. Heat 1 tablespoon vegetable oil in a large skillet (or wok) over medium-high. Add the cabbage and cook, tossing often, until edges are browned, about 2-3 minutes. Add the sweet red pepper and cook for 2 minutes. Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage and pepper are tender crisp when pierced with a fork, about 3-4 minutes longer. Remove from heat and add to the bowl with the noodles. 3. Wipe out the skillet, heat 1 tablespoon of vegetable oil over medium-high, add the shiitake and cook stirring until they just begin to brown. 4. Add the chopped scallions (the pale parts), ginger, and red pepper to the skillet with the shiitakes. Continue to cook, stirring often for a minute. Add the shrimp and stir fry for 2-3 minutes more until the shrimp just begin to turn pink. Add the contents to the bowl with the noodles and cabbage and toss. 5. Add the udon-veggie-shrimp mixture to the skillet and add the mirin and soy sauce and cook, tossing constantly, until noodles are coated in sauce, about 45 seconds to a minute. 6. Remove from heat and fold in 2 teaspoons of sesame seeds and the dark-green parts of the scallions. Garnish with more sesame seeds or chopped peanuts before serving. (optional) *Note: you can find udon noodles at your local Asian market, in the Asian section of your super-market, or substitute thin linguini. https://www.the5tastestable.com/pickled-beets-with-mozzarella-and-pesto-recipe-print daily 0.75 2020-06-05 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1591379906596-T40FJ1D0G9PH8PT3IC7I/Pickled+Beets+with+Mozzarella2.JPG Pickled Beets with Mozzarella and Pesto print Photo c. foodblogchef 2020 Copy and paste to print the recipe. PICKLED BEETS WITH FRESH MOZZARELLA AND PESTO Ingredients: -2 Beets about 2 ½ inches in diameter (red or yellow, or one of each) -Pickling Spice (see recipe below) -8 ounces fresh mozzarella -Pesto -Basil leaves for garnish Preparation: 1. Pickle the beets and allow to marinate in a glass container in the fridge overnight. 2. Place a beet round on a small plate and top with a ¼ inch round of mozzarella. 3. Top with a teaspoon of pesto on the cheese. 4. Garnish with fresh basil. Pickled Beets: Ingredients: • ½ cup cider vinegar • ¼ cup water • ¼ cup sugar • 1 teaspoon pickling spice • 1 small bay leaf (not California) • ¼ teaspoon whole black peppercorns • 2 medium size beets (2 ½ inch) sliced in ¼ inch rounds Preparation: 1. Peel and slice the beets to ¼ inch rounds. 2. Add to a saucepan along with a cup of water and bring to a boil over medium heat; lower heat and simmer until tender (about 15 minutes). 3. Reserve a 1/4 cup of the beet water and drain the beets; put the beets aside. 4. Add the beet water to the remaining ingredients and bring to a boil; remove from heat and bring to room temperature. 5. Once the pickling mixture has cooled, pour it into a glass container with a secure top; add the cooked beets. Cut in half if necessary to fit in the mouth of the jar, seal and refrigerate overnight before using. *Pickled beets will keep refrigerated in a sealed glass container for about 5 days. https://www.the5tastestable.com/strawberry-daiquiri-recipe daily 0.75 2020-06-08 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1591625400512-IUMH2QGMSPYACMEQLOK9/Strawberry+Daiquiri.JPG Strawberry Daiquiri Photo c. foodblogchef 2020 https://www.the5tastestable.com/black-beans-recipe-print daily 0.75 2023-11-09 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1592052687810-VKKV6T2N5N6PTDEFJTOP/Black+beans.JPG Black Beans print Photo c. foodblogchef 2020 Copy and paste to print the recipe. BLACK BEANS Serves 6 Ingredients: 4 tablespoons olive oil 1 cup chopped onion 1/2 cup chopped cubanelle pepper, or other mild, fruity chile pepper (optional) 4 cloves of minced garlic 3 (15-ounce) cans of black beans (undrained) 1 1/2 cup water or chicken broth 2 teaspoons oregano 2 Bay leaf (remove after cooking) 1/2 teaspoon sugar 1 package Sazòn Goya without annatto (Note: if you do not have Sazòn Goya a substitute would be ½ teaspoon ground cumin, 1 chicken bouillon cube, and about a teaspoon of garlic powder.) 2 tablespoons cooking wine or 2 tablespoons cider vinegar Directions: 1. Heat the oil in a medium saucepan, sauté the onion, cubanelle, and garlic until fragrant and tender. 2. Add the remaining ingredients to the saucepan, reserving 2 cans of beans. 3. Bring the ingredients in the saucepan to a boil, reduce the heat to low and simmer for 15-20 minutes. 4. Remove from heat, pick out and reserve the Bay leaves, and working in batches lightly puree the ingredients in a food processor (a few pulses per batch), or alternatively mash the beans by hand with a fork or spoon. 5. Return the processed bean mixture to the saucepan along with the cans of reserved beans and reserved Bay leaves, bring to a boil, lower the heat, and simmer for 10-15 minutes. Garnish with chopped cilantro. https://www.the5tastestable.com/grilled-lamb-chops-with-rhubarb-chutney-recipe-print daily 0.75 2020-06-14 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1592163385838-MJG4H4S38GHUM67UXO4A/Grilled+Lamb+with+Rhubarb+Chutney2.JPG Grilled Lamb Chops with Rhubarb Chutney print Photo c. foodblogchef 2020 Copy and paste to print the recipe. GRILLED LAMB CHOPS WITH RHUBARB CHUTNEY Serves 4 For the Chops: Serve 1-2 lamb chops per person; 1 1/2 inch thick. 1. Dry the surface of each lamb chop with a paper towel and sprinkle liberally with Montreal Dry Rub (recipe on this website); refrigerate uncovered for 1- 4 hours, preferably overnight. (Note: like steak, allowing the surface moisture on the lamb chops to evaporate in the fridge produces a more flavorful crust when the chop or steak is pan fried or grilled.) Remove the chops from the fridge and bring to room temperature at least 30-45 minutes before grilling. 2. Preheat your grill and grill the chops over medium-high heat for 3-4 minutes per side: 3 minutes per side will give you medium-rare (pink) to rare chops; 4 minutes per side will produce medium to medium-rare chops. You can also use an instant-read meat thermometer: 120-125 degrees equals medium-rare which is generally considered the ideal doneness for lamb; well-done, over-cooked lamb loses its flavor and is tough. 3. Once the chops have reached the desired doneness, remove them from the grill and tent them loosely for about 5 minutes to allow the juices in the meat that have migrated to the surface during the grilling to sink back into the chop. Tenting will give you a juicier piece of meat. For the Rhubarb Chutney: Yield about 1 ½ cups Ingredients: -2 cups coarsely diced rhubarb (about 1/2-3/4 inch length) -1/4 cup chopped red onion -1 1/2 cups demerara sugar (or light brown sugar) -1/4 cup lemon juice + zest of ½ lemon minced -1/4 cup cider vinegar -1/2 tart green apple, peeled and diced to about ¼ inch -1/2 cup dried cranberries (Craisins) -1 1/2 tablespoons minced fresh ginger -1/4 teaspoon cinnamon, or half a 3 inch cinnamon stick -5 black peppercorns -4 whole cloves Preparation: 1. Place freshly cut rhubarb, sugar and lemon juice in a heavy saucepan. Bring to a simmer and add the remaining ingredients. (Note: Previously frozen fresh rhubarb loses its crunchiness, so you can add all the ingredients at the same time if using thawed frozen rhubarb.) 2. Continue to simmer 15-20 minutes, until the rhubarb is tender and the mixture has thickened. 3.The chutney will keep for several weeks in the refrigerator. Wine pair: a full bodied Zinfandel, Rioja, Tempranillo, Cabernet Sauvignon, or Nero d’Avola red wine will complement the richness of the lamb. https://www.the5tastestable.com/cuban-style-grilled-pork-recipe-print daily 0.75 2020-06-14 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1592047451069-T6OKEVMOE4EGEEAYUE0H/Cuban+Style+Grilled+Country+Ribs+with+Black+Beans+and+Yellow+Rice.JPG Cuban Style Grilled Pork print Photo c. foodblogchef 2020 Copy and paste to print the recipe. Cuban Style Grilled Pork with Cranberry Orange Sauce Serves 6 1. Marinate the Pork: Ingredients: -3 pounds boneless county-style ribs about an inch thick -1 cup coarsely chopped cilantro leaves -1/2 cup fresh orange juice -1/2 cup fresh lime juice -9 garlic cloves, finely chopped -1 small onion chopped -3 tablespoons finely chopped oregano -1 1/2 tablespoons extra-virgin olive oil -1/2 teaspoon salt -1/4 teaspoon black pepper Combine all the ingredients in a large plastic bag and marinate at least 4 hours up to overnight. 2. Make the Sauce: Ingredients: -¾ cup all-natural orange marmalade -¼ cup dried cranberries -4 tablespoons rice vinegar -½ teaspoon low-sodium soy sauce -2 medium cloves fresh minced garlic -1 teaspoon fresh minced ginger -1/16-1/4 teaspoon cayenne powder (or to taste) -¾ cup chicken broth Combine the first seven ingredients in a sauce pan and bring to a simmer. Reduce heat to low and simmer for 10 minutes. Add the chicken broth, bring back to a simmer and reduce for another 10 minutes. Set aside to bring to room temperature. 3. Grill the Pork 1. Prepare medium-hot fire in charcoal grill; medium-hot gas grill. 2. Remove the ribs from the marinade and wipe off any herbs sticking to the meat. 3. Place ribs on grill over medium heat, close the lid and sear for 2-3 minutes per side. 4. Move the meat to indirect heat and cook 5 minutes per side. (10 minutes) Check doneness with an insta-read thermometer. Finished temperature should be 140-145 and the juices of the meat should run clear or very slightly pink when pierced with a fork. The finished meat should be barely pink and juicy. 5. Remove from grill and let rest 3 minutes. 6. Serve topped with sauce, or with sauce on the side. Wine pair: a medium bodied red wine from the Rhone Valley; Merlot; medium bodied Rioja; or red wine from the Portuguese Douro Valley. Avoid heavy tannin wines. https://www.the5tastestable.com/barbecue-scallops-wrapped-in-prosciutto-recipe-print daily 0.75 2020-06-18 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1592489894227-PT4YKKA7786262ZMMOHD/Grilled+Scallops+with+Gingery+Vegetables.JPG Barbecue Scallops Wrapped in Prosciutto print Photo c. foodblogchef 2020 Copy and paste to print the recipe. BARBECUE SCALLOPS WRAPPED IN PROSCIUTTO Serves 4 Ingredients: -16 large scallops (preferably air-chilled) -4 bamboo skewers-soaked in water for at least a half hour -8 slices of prosciutto cut in half lengthwise -Barbecue sauce (the sauce recipe below is highly recommended, but you can sub bottled sauce) Preparation: 1. Rinse and dry the scallops and remove the tough whitish muscle on the side of the scallops. 2. Wrap a piece of prosciutto around each scallop and secure the prosciutto by threading the scallop through the prosciutto onto a skewer. Thread 4 scallops with prosciutto onto each skewer. 3. Brush the skewered scallops and prosciutto with barbecue sauce. 4. Heat your grill to medium high heat 5. Once the grill is to temperature, oil the grill grates so the scallops don’t stick to the grates. 6. Grill the scallops for 2 minutes per side turning once. (total 4 minutes) 7. Brush the scallops once more with sauce before serving. The Best Barbecue Sauce -1/2 cup ketchup -1/4 cup Bourbon -1/6 cup apple cider vinegar -1/2 cup molasses -1/2 cup brown sugar -1 tablespoons yellow or brown mustard -1/2 shallot or 2 teaspoons onion powder -2 cloves garlic minced or 1/2 teaspoon granulated garlic powder -1/4 teaspoon red pepper flakes -1/8 teaspoon cayenne -1/4 teaspoon chipotle (or ancho) chili powder (or more to taste) -1 tablespoon Worcestershire sauce -1 Bay leaf Preparation: 1. Saute the shallot and garlic. 2. Combine all ingredients in a saucepan over low heat, stirring occasionally, and simmer for 20 minutes. When finished the sauce should be a bit thin, but not watery. Allow to cool. Remove the Bay leaf. 3. Store in an airtight container and refrigerate. Sauce is better if allow to sit for a day. *Note: the recipe as written yields a mild to medium hot barbecue sauce. If you want to”kick-it-up-a-notch” increase the cayenne to ¼ teaspoon and the chili powder to ½ teaspoon, or more to taste. Wine pair: as written the recipe would pair well with a light wine like a fruit forward Sauvignon Blanc or Dry Riesling, or fruit forward Rose. If you prefer your sauce spicy-hot, you might want to try a Riesling or Gewürztraminer. https://www.the5tastestable.com/gingery-grilled-vegetables-recipe-print daily 0.75 2020-06-18 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1592493392645-KJ6AMBT2FPSI2AIACAA2/Gingery+Grilled+Vegetables.JPG Gingery Grilled Vegetables print Photo c. foodblogchef 2020 Copy and paste to print the recipe. GINGERY GRILLED VEGETABLES Gingery Grilled Vegetable Marinade Makes about a cup; enough for 3 medium squash Ingredients: -½ cup white wine vinegar -1/3 cup light soy sauce -6 tablespoons olive oil -2 tablespoons sesame oil -2 tablespoons minced fresh ginger -1 tablespoon brown sugar -2 large cloves garlic crushed/minced -2 teaspoons pepper sauce -black pepper to taste Use with Portobellos, Zucchini, Summer Squash, Egg Plant, Asparagus, etc. Marinate 30-60 minutes. Preparation: 1. Cut your vegetables to the size you want. Use small to medium size squash quartered lengthwise, leave the mushrooms whole, cut eggplant into inch thick pieces. 2. Place the vegetables in a plastic zip-lock bag or flat covered container and cover with the marinade. Allow to marinate for at least 30 minutes, preferably for an hour. 3. Preheat your grill to medium hot. Once to temperature, oil the grill grates to prevent the vegetables from sticking to the grates. 4. Grill the vegetables about 2 minutes per side until just fork tender. A thick portobello will take a bit longer on the grill than slices of squash 5. You can slice the portobellos in half inch slices before serving. https://www.the5tastestable.com/cedar-plank-salmon-recipe-print daily 0.75 2020-06-26 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1593184685758-F4Q0N1TQDL40AEIG9BMQ/Cedar+Plank+Salmon2.JPG Cedar Plank Salmon print Photo c. foodblogchef 2020 Copy and paste to print the recipe. CEDAR PLANK SALMON Servings: 6 Ingredients: -1 salmon fillet (1 1/2- 2 pounds) -1/2 cup brown sugar -1/2 teaspoon paprika -2 tablespoons salt -1 tablespoon garlic powder -red, black and green peppercorns coarsely crushed -2 teaspoon lemon zest -1/4 cup maple syrup for brushing (optional) Preparation: 1. Soak the cedar plank for 1-2 hours. 2. Brush the fillet lightly with canola or other neutral flavored oil. 3. Combine the rub ingredients (brown sugar, paprika, salt garlic powder, and lemon zest) in a bowl and mix well. Massage the rub liberally onto the top side of the salmon fillet. Wrap the fillet in plastic wrap and refrigerate for at least an hour. 4. Preheat the grill to medium-low (350 F) 5. Place the soaked plank on the grill and close the grill for about 3 minutes; turn the plank over and place the salmon fillet on the heated side of the plank. 6. Close the grill and cook for 12-15 minutes (depending on the thickness of your fillet; until the salmon flakes easily and separates easily from the skin). 7. Brush the salmon with maple syrup the last 3-5 minutes on the grill. (optional) Wine pair: white wines with some body to stand up to the richness of the salmon like a white Burgundy or Chablis, or soft Sauvignon Blanc from the Loire Valley are perfect. Italian Vermentino and South American Albariño are also good bets. https://www.the5tastestable.com/garlic-shrimp-recipe-print daily 0.75 2020-06-29 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1593435984065-FIQM0LB2YCTL2O5L61CO/Garlic+Shrimp+with+Sauteed+Bitter+Greens.JPG Garlic Shrimp with Sauteed Greens print Photo c. foodblogchef 2020 Copy and paste to print the recipe. GARLIC SHRIMP WITH SAUTEED GREENS Serves 4 as a light meal or 6-8 appetizers Ingredients: -1/3 cup olive oil -4 cloves garlic, cut into thin slices -1 bay leaf -1/4 teaspoon dried red pepper flakes -1 pound large shrimp, shelled -1 1/4 teaspoons salt -1/4 teaspoon fresh-ground black pepper -3 tablespoons dry sherry -2 tablespoons lemon juice -3 tablespoons chopped fresh parsley Preparation: 1. In a large frying pan, heat the oil over moderate heat. Add the garlic, bay leaf, and red-pepper flakes and cook for 3 minutes, stirring occasionally. 2. Add the shrimp, salt, and black pepper to the pan and stir to combine. Cook, stirring occasionally, until the shrimp are just done, 4 to 5 minutes. 3. Stir in the sherry, lemon juice, and parsley. https://www.the5tastestable.com/sauteed-baby-spinach-recipe-print daily 0.75 2020-06-29 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1593445015813-UGIE5IKLHE340M8TUS92/Sauteed+Spinach+with+Pine+Nuts+and+Lemon2.JPG Sauteed Baby Spinach with Pine Nuts and Lemon print Photo c. foodblogcheff 2020 Copy and paste to print the recipe. SAUTEED BABY SPINACH WITH PINE NUTS AND LEMON Serves 2 Ingredients: 3-4 handfuls of baby spinach (5-6 ounces) -1 tablespoon extra virgin olive oil -1 clove garlic, finely chopped -2 teaspoons fresh lemon juice -a pinch of baking soda -1/2 teaspoon salt, divided -ground black pepper -pinch of red pepper flakes -1 tablespoon pine nuts, toasted Preparation: 1. Sort through the spinach, discarding stems and bruised or yellow leaves. Wash the spinach in plenty of cold water along with a healthy pinch of baking soda. Drain and rinse a second time, then spin dry. (Adding a pinch of baking soda and the double rinse will reduce the oxalic acid crystals that cause the film on our teeth.) 2. Heat the oil in a large sauté pan over medium-high heat. Add garlic, lemon juice, and red pepper flakes and sauté for 1 minute. 3. Turn the heat to high and add the spinach, a 1/4 teaspoon salt, and a few pinches of pepper. 4. Wilt the spinach, tossing with tongs to coat the leaves with the hot oil and garlic. The water left on the leaves after washing will help it to wilt quickly. Turn the heat off after a minute or two and continue tossing the spinach until fully wilted and bright green, but not brown and over-cooked. 5. Garnish with the toasted pine nuts and add salt and pepper to taste. Serve immediately. https://www.the5tastestable.com/tuscan-ribs-recipe-print daily 0.75 2020-07-02 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1593694291352-WG0OOH9K5U43JE4XOPPI/Tuscan+Ribs.JPG Tuscan Ribs print Photo c. foodblogchef 2020 Copy and paste to print the recipe. TUSCAN RIBS Serves 4 Ingredients: -2 tablespoons extra-virgin olive oil -2 tablespoons chopped fresh rosemary leaves -1 ½ tablespoons kosher salt -1 ½ tablespoons fennel seeds -2 teaspoons ground black pepper (preferably freshly ground) -2 teaspoons chopped sage (or a rounded ½ teaspoon powdered sage) -2 teaspoons chopped thyme (½ rounded teaspoon dried thyme) -2 teaspoons sweet paprika -1 teaspoon crushed red pepper (or ½ teaspoon for a milder rub) -1 teaspoon ground coriander -½ teaspoon ground allspice -3-4 pounds pork spareribs (tough membrane on the bone side removed) -3 tablespoons balsamic vinegar -1 cup fruit juice like Cranberry-Pomegranate or Apple cider/juice Preparation: 1. In a small bowl, or spice grinder, combine the dry ingredients (rosemary, kosher salt, fennel, black pepper, sage, thyme, paprika, crushed red pepper, coriander and allspice) and grind to a coarse mixture. Add the olive oil to the spice mixture in a bowl mix until you have a thick paste. Rub the spice paste all over the spareribs, wrap in plastic wrap, and let stand at room temperature for 2 hours or refrigerate overnight. 2. Preheat the oven to 300 degrees F. Arrange the ribs on a rack in large, rimmed baking sheet or roasting pan, meaty side up. Pour the juice into the pan, cover and seal the roasting pan with tin foil. Roast the ribs for 2 hours, or until tender. 3. Remove the meat to a platter and tent. Skim off the extra fat and pour the accumulated juices into a saucepan with the balsamic vinegar, bring to a boil, and simmer until reduced to a light syrupy consistency. (about 1/3-1/2 cup) 4. Preheat the broiler. Brush the meaty side of the ribs with the balsamic-juice reduction and broil 6 inches from the heat until browned, about 2 minutes. Let stand for 5 minutes, then cut between the ribs and serve. 5. Alternatively, brush the ribs with the balsamic-juice reduction, place the ribs meaty side down over a low- to medium-hot grill and grill for about two minutes until you have a nice crisp crust. Monitor carefully so you don’t burn the ribs. Wine Pair: a slightly spicy medium-bodied red with low acidity or a lighter-bodied Sangiovese-based red like Chianti. Portuguese red wines from the Douro River region as well as the neighboring Spanish reds from the Rio Duero region, or non-leathery Riojas. https://www.the5tastestable.com/cantaloupe-olive-and-cucumber-salad-recipe-print daily 0.75 2021-05-10 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1593780024431-8YVK2HN5C72GR5V51X9E/Cantalope+Olive+and+Basil+Salad.JPG Cantaloupe Olive and Cucumber Salad print Photo c. foodblogchef 2020 Copy and paste to print the recipe. CANTALOUPE OLIVE AND CUCUMBER SALAD Yield: 4 first course starters Ingredients: -1 cup of ripe cantaloupe (cut in ½ inch cube) -½ cup cucumber peeled and seeded (chopped smaller than the cucumber) -¼ cup of coarsely chopped green Spanish olives stuffed with pimentos (more if you love -olives!) -2 tablespoons thinly sliced fresh basil -2 tablespoons chopped red onion (optional) -1 tablespoon lime juice or white Balsamic vinegar -3 tablespoons olive oil -4 thin slices of prosciutto or Serrano ham -4 teaspoons of balsamic reduction (optional; see *Note) -Salt and pepper Preparation: 1. Combine the first five ingredients. 2. Whisk together the lime juice and olive oil; drizzle over the salad and mix well. 3. Lay the prosciutto on salad plates and top with the salad mixture. Sprinkle with salt and pepper. 4. Either drizzle a teaspoon of balsamic reduction over the salad or on the plate along side the salad. (*Note: Balsamic reduction is a great addition to your kitchen. Start with 2/3 of a cup of balsamic vinegar in a sauce pan. Bring to a boil and reduce the heat to a hot simmer until the vinegar has reduced by 1/3-1/2. It will be syrupy and coat the back of a spoon. Sweeter and more complex than plain balsamic vinegar you can use it on salads, meats, or many fruits. It will keep in a closed glass container on your counter for up to a week, or indefinitely in the refrigerator.) https://www.the5tastestable.com/cantaloupe-soup-recipe-print daily 0.75 2020-07-05 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1593972267358-PWETNECXS3YBVEOTWTT3/Cantaloupe+Soup2.JPG Creamy Chilled Cantaloupe Soup print Photo c. foodblogchef 2020 Copy and paste to print the recipe. CREAMY CHILLED CANTALOUPE SOUP Yield: about 5 cups of soup Ingredients: -6 cups cubed cantaloupe (about ½ a large melon) -½ cup crème fraiche -2 teaspoons minced jalapeño (more if you want more heat) -½ teaspoon salt -minced red onion and thinly sliced cilantro or mint for garnish Preparation: 1. Add the first four ingredients to a blender and process until smooth. 2. Chill the soup for half an hour or more and serve. 3. Garnish with minced red onion and thinly sliced cilantro or mint. https://www.the5tastestable.com/smooth-gazpacho-recipe-print daily 0.75 2020-07-07 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1594158106316-VK2ZJ78BV0V8R4EDZGGL/Smooth+Andalusian+Gazpacho.JPG Smooth Andalusian Gazpacho print Photo c. foodblogchef 2020 Copy and paste to print the recipe. SMOOTH ANDALUSIAN GAZPACHO Serves: 8 Ingredients: -About 2 pounds ripe red tomatoes, seeded, and roughly cut into chunks -1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks. (I prefer the fruitier cubanelle pepper to the common green pepper) -1 cucumber, about 8 inches long, peeled and roughly cut into chunks -1 small mild onion (white or red), peeled and roughly cut into chunks -1 clove garlic -2 teaspoons sherry vinegar; more to taste -1 teaspoon salt -½ cup extra-virgin olive oil, more to taste, plus more for drizzling -Freshly ground black pepper -Assorted garnishes to your taste including chopped hard-boiled eggs and Iberian ham (or prosciutto), slivered toasted almonds, toasted pieces of a rustic style bread, cherry tomatoes, diced cucumber, diced avocado, chopped chives, and/or quartered pearl onions pulled apart. Preparation: 1. Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula. 2. With the motor running, add the vinegar and 1 teaspoons salt. 3. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy. 4. Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. 5. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight. 6. Before serving, adjust the seasonings with salt and vinegar. 7. If soup is very thick, stir in a few tablespoons ice water. 8. Serve the soup chilled in glasses as appetizers or in a bowl if you are serving it as a first course or a light main meal. A drizzle of olive oil on top is a nice touch. In addition to combinations of the garnishes listed above, if I have any left-over in the fridge, I especially like to add 2-3 Spicy Cajun Shrimp to the bowl before pouring on the soup to make it a main meal. https://www.the5tastestable.com/savory-raspberry-sauce-recipe-print daily 0.75 2020-07-10 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1594397248457-428HG8EJ17FEKW442RPB/Grilled+Chicken+with+Raspberry+Sauce3.JPG Savory Raspberry Sauce print Photo c. foodblogchef 2020 Copy and paste to print the recipe SAVORY RASPBERRY SAUCE Ingredients: -1 tablespoon olive oil -1 cup raspberries (preferably fresh, but frozen will work) -¾ cup chicken broth -¼ cup Sherry Vinegar -1 tablespoon minced shallot -2 teaspoons chopped fresh thyme (or a heaping ½ teaspoon dried thyme) -2 tablespoons honey (divided) -1 teaspoon cornstarch (optional) Preparation: 1. In a small saucepan, saute the shallot until just translucent (before it begins to brown) 2. Add the chicken stock, vinegar, raspberries, thyme, and 1 tablespoon of honey and bring to a boil. Lower heat to a hot simmer and reduce by 2/3. 3. Remove from heat and strain through a sieve to remove the solids. 4. Return the reduced liquid to the saucepan over low-heat. Adjust the sweetness if needed by adding the reserved 1 tablespoon of honey. 5. If the sauce is too thin, mix the cornstarch with 2 tablespoons of cold water or chicken stock and add the slurry to the hot liquid while stirring. 6. Add a pinch of salt and pepper if desired. 7. Set aside. You can rewarm the sauce just before serving it with the chicken or pork. *Note: for more sauce, double the ingredients. https://www.the5tastestable.com/grilled-chicken-with-raspberry-sauce-recipe-print daily 0.75 2020-07-10 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1594392286900-PA5U5LBYIE7Y5L288GP0/Grilled+Chicken+with+Raspberry+Sauce3.JPG Grilled Chicken with Raspberry Sauce print Photo c. foodblogchef 2020 Copy and paste to print the recipe. GRILLED CHICKEN WITH RASPBERRY SAUCE Serves 4 Ingredients: -1 small chicken split in half, or 2 Cornish Hens split -Chicken Marinade -Savory Raspberry Sauce Steps: 1. Make the marinade and marinate the chicken for 4 hours or more. Chicken Marinade: -¼ cup Sherry Vinegar -¼ cup soy sauce -½ cup olive oil -1 teaspoon ground dried thyme -1 teaspoon ground dried rosemary -1 tablespoon fresh lemon juice -¼ teaspoon black pepper (or more to taste) 2. Make the raspberry sauce Raspberry Sauce: -1 tablespoon olive oil -1 cup raspberries (preferably fresh, but frozen will work) -¾ cup chicken broth -¼ cup Sherry Vinegar -1 tablespoon minced shallot -2 teaspoons chopped fresh thyme (or a heaping ½ teaspoon dried thyme) -2 tablespoons honey (divided) -1 teaspoon cornstarch (optional) Preparation: 1. In a small saucepan, saute the shallot until just translucent (before it begins to brown) 2. Add the chicken stock, vinegar, raspberries, thyme, and 1 tablespoon of honey and bring to a boil. Lower heat to a hot simmer and reduce by 2/3. 3. Remove from heat and strain through a sieve to remove the solids. 4. Return the reduced liquid to the saucepan over low-heat. Adjust the sweetness if needed by adding the reserved 1 tablespoon of honey. 5. If the sauce is too thin, mix the cornstarch with 2 tablespoons of cold water or chicken stock and add the slurry to the hot liquid while stirring. 6. Add a pinch of salt and pepper if desired. 7. Set aside. You can rewarm the sauce just before serving it with the chicken. 3. Grill the chicken 1. Preheat the grill to hot. 2. Remove the chicken from the marinade and wipe with a paper towel. This will help prevent flare-ups on the grill and will produce a crispier skin. 3. With the grill top open, reduce the heat to medium and sear the chicken skin side down for 2 minutes; turn over and repeat. 4. Close the grill and reduce the heat to low and cook for about 25-30 minutes turning twice. 5. Remove the bird to a plate and tent. *Note: grill time will vary depending on the size of your bird. Use an insta-read thermometer to check the final temperature at 165 F. 4. Reheat the sauce, plate, and serve 1. Rewarm the sauce. 2. If you cooked a chicken, cut the chicken halves in half again so you have four servings. You don’t have to cut Cornish Hens in half again unless you want to. 3. Plate the chicken and pour sauce around the pieces. You might want to put a small bowl of sauce on the table to spoon extra sauce over the chicken. 4. Garnish with fresh raspberries. (optional) Serve with a fresh summer salad, or Gingery Grilled Vegetables, and rice. Wine pair: a refreshing chilled rosé, a white wine from the Rhone Valley, Chablis, White Burgundy, or not too oaky Chardonnay will pair nicely. https://www.the5tastestable.com/chicken-marinade-recipe daily 0.75 2020-07-10 https://www.the5tastestable.com/mexican-shrimp-cocktail-recipe-print daily 0.75 2023-12-07 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1621687661253-XDSCHNWIDXYAHLBEPQTF/Mexican+Shrimp+Cocktail.JPG Mexican Shrimp Cocktail print - Make it stand out MEXICAN SHRIMP COCKTAIL Serves 6 as a first-course starter, or 4 as a light meal with a salad Ingredients for the sauce: -2 tablespoons green olives, chopped -3 tablespoons extra-virgin olive oil -1/4 cup ketchup -1/4 cup chili sauce -2 teaspoons fresh oregano (or ¾ teaspoon dried) -2 tablespoons parsley, roughly chopped -1 tablespoon jalapeño pepper, roughly chopped (more if you want more heat) -1/4 cup fresh lime juice -1/2 cup Clamato juice (or ¼ cup clam juice; ¼ cup bottled tomato juice) -½ an eight-inch Anaheim chile roasted, peeled, seeded, and chopped; half reserved (see *Note) Ingredients for the pico de gallo: -1 cup tomatoes, seeded and diced -1/2 cup white onion, diced -1 teaspoon garlic, minced -1/4 cup cilantro, chopped -2 teaspoons minced jalapeño -1/2 teaspoon salt Ingredients for the seafood: -1 avocado, peeled, pitted, and diced -1/2 reserved Anaheim chile, roasted, peeled, seeded and diced - 1 pound large shrimp (16-20 count) peeled, deveined, and boiled for two minutes, drained and plunged into cold water; 3 per person as an appetizer, or 5 for a light meal. Substitute medium shrimp if you prefer. Preparation: 1. Purée the sauce ingredients in a blender until smooth. Pour into a medium bowl. 2. Add the pico de gallo ingredients to the sauce. 3. Delicately fold in the avocado and shrimp. Spoon into ice cream-sundae or martini glasses and serve with warm tortilla chips. 4. Garnish with chopped cilantro. *Note: place the chile under the broiler until charred (2-3 minutes per side). Put the chile on a plate and cover with another plate. Wait 5 minutes, uncover and the skin should peel off easily. Slice the chile lengthwise and scrape off the seeds. *Note: for a light meal, serve a mixed green salad with a bit of crumbled goat cheese alongside the cocktail. Wine pair: my first choices would be a Rosé, Chablis, or a Chardonnay/Viognier blend that would stand up to and compliment the complex acid and spice in the cocktail. Stay away from heavy oaky Chardonnays or overly minerally whites. https://www.the5tastestable.com/grilled-lamb-with-mint-and-parsley-sauce-recipe-print daily 0.75 2020-07-15 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1594825689154-DPK6DY1PO1UOF8O9K4MT/Grilled+Lamb+Chops+with+Mint-Parsley+Sauce.JPG Grilled Lamb with Mint and Parsley Sauce print Photo c. foodblogchef 2020 Copy and paste to print the recipe. GRILLED LAMB WITH MINT AND PARSLEY SAUCE Serves 4 Ingredients: -1 cup chopped parsley -3/4 cup chopped mint -¼ cup fresh tarragon (or 2 tablespoons dried) -¾ cup olive oil -3 tablespoons fresh lemon juice -2 tablespoons minced garlic -2 teaspoons red chile flakes -½ teaspoon salt -¼ teaspoon black pepper -2 pounds of lamb chops 1 ½ inches thick or one inch thick lamb shoulder chops. Preparation: 1. Combine all the ingredients except the lamb in a food processor and process until smooth and divide, reserving half the mixture to spoon on the grilled meat at the table. 2. Brush the sauce over the lamb and refrigerate. For the chops you’re marinating for flavor not to tenderize the already tender meat; at least an hour. For the shoulder, marinate longer to add flavor and help tenderize the meat; 3-4 hours or overnight. Remove the meat from the fridge at least 30 minutes to bring it to room temperature before cooking. 3. Preheat your grill to hot. 4. Remove the meat from the marinade and wipe some of the excess marinade from the meat. This will help prevent flare ups and give you a better sear on the meat. 5. Sear the meat on the hot grill uncovered for two minutes per side. Lower the heat to medium and close the grill and cook for another 3 minutes per side for the chops; 2 minutes per side for the shoulder; or until the internal temperature reaches 120-125F for medium rare. 6. Serve the lamb with the reserved sauce to spoon on at the table. Serve with a green salad or the Corn Tomato and Snow Peas Salad Wine pair: a balanced red wine with some tannins and acid to balance the richness of the lamb. Cotes du Rhone, Rioja, Shiraz, Carménère, Malbec, Cabernet Sauvignon are all good choices. https://www.the5tastestable.com/corn-tomato-and-snow-peas-salad-recipe-print daily 0.75 2020-07-16 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1594909623908-REMXTCS5FYNJSMQCV2VI/Corn+Tomato+and+Snow+Peas+Salad.JPG Corn Tomato and Snow Peas Salad print Photo c. foodblogchef 2020 Copy and paste to print the recipe. CORN TOMATO AND SNOW PEAS SALAD Serves 4 Ingredients: -1 cup cherry tomatoes cut in half -a scant 1/4 cup extra virgin olive oil -½ cup corn kernels (fresh off the cob are sweeter, but frozen will work) -½ cup snow peas cut in 1-inch lengths (or fresh peas from the garden) -2 tablespoons thinly sliced basil (or cilantro) -2 tablespoons fresh lemon juice -2 teaspoon lemon zest -1 teaspoon thinly sliced scallion (white part) -1 teaspoon finely chopped Cubanelle pepper (or other mild fruity chile pepper; optional) -3 dashes Tabasco or other hot sauce (more if you want spicy heat) -¼ teaspoon salt; 1/8 teaspoon black pepper or to taste See *Note Preparation: 1. Bring a large pot of water to a boil. Blanch the corn for 2 minutes. Cool, then remove kernels from the cob. 2. Blanch the snow peas for 30 seconds. Drain and immediately rinse in cold water; drain and pat dry. 3. In a small bowl, combine kernels, tomato, snow peas, basil, lemon juice, Tabasco, and salt and pepper to taste, and toss lightly. Set aside for at least a half-hour for the flavors to meld. *Note: Add a ½ cup of cooked orzo and 2-3 tablespoons of Feta cheese to make a more complete vegetarian meal. *Note: add ½ a pound of medium size shrimp or lump crab meat to make a light meal. https://www.the5tastestable.com/tarragon-chicken-with-mushrooms-recipe-print daily 0.75 2020-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1595030927640-GP50KCCXCLDMPFQY66ID/Tarragon+Chicken+with+Mushrooms.JPG Tarragon Chicken with Mushrooms print Photo c. foodblogchef 2020 Copy and paste to print the recipe. TARRAGON CHICKEN WITH MUSHROOMS 4 servings Ingredients: -4 small-medium boneless, skinless chicken breasts or two large breasts cut in half, trimmed of fat (1-1 1/4 pounds total) (or 4 boneless, skinless thighs) -1/4 teaspoon salt, plus more to taste -1/4 teaspoon freshly ground pepper, plus more to taste -3 teaspoons extra-virgin olive oil or canola oil, divided -6 ounces of stemmed sliced cremini or shitake mushrooms -1 medium shallot finely chopped (approximately 3-4 tablespoons finely chopped shallots) -1/2 cup reduced-sodium chicken broth -1/2 cup dry white wine -2 tablespoons brandy (optional) -1-2 tablespoons. reduced-fat sour cream, or crème fraiche (optional) -1 tablespoon chopped fresh tarragon, or 2 teaspoons dried tarragon (you can also substitute thyme and/or rosemary) -a few squeezes of fresh lemon juice (optional) Preparation: 1. Place each chicken breast between two pieces of plastic wrap or parchment paper and use a kitchen mallet or rolling pin to pound the chicken to a uniform thickness of about 1/2-3/4 inch thick. Season chicken on both sides with 1/4 teaspoon each salt and pepper. Dust the skinless chicken lightly with flour. 2. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Sautee the sliced mushrooms until they have given off their water and begun to brown. Remove from heat and reserve. 3. Add the chicken and cook until well browned, about 3 minutes per side. After browning the first side squeeze a bit of lemon juice over the browned chicken. After browning the second side, transfer to a plate and tent with foil. 4. Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to pan. Add shallots; cook, stirring, until softened, 2 to 3 minutes. At this point you can add the 2 tablespoons of brandy and reduce until almost evaporated. (optional) 5. Add broth and wine and bring to a simmer. Cook until reduced by half, about 3-5 minutes. Stir the reserved mushrooms, mustard (optional), sour cream (or crème fraiche), and tarragon into sauce. Season to taste with salt and pepper. 6. Return the chicken and any accumulated juices to the pan; spoon the sauce over the chicken and reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. 7. Plate and spoon the sauce over the chicken. *Notes: If you are not concerned about the extra fat, and you want optimum flavor, choose air-chilled chicken breasts or thighs with bone-in and skin, and skip dusting with flour. If you choose not to thicken the sauce with the sour cream and mustard (classic French cooking), you can squeeze a little lemon juice over the chicken while you brown it and thicken the sauce with flour like a roux or gravy. (Mix 2 teaspoons flour with 2 tablespoons of melted butter until smooth and slowly add to reduced wine/broth stock, whisking constantly to avoid clumps.) If you don’t have fresh tarragon, you can add 2 teaspoons of dried tarragon to the stock as it reduces. It helps to pound the chicken breasts between plastic wrap to an even thickness….this avoids overcooking and helps tenderize the breasts. Or, you can use chicken tenders. As with all recipes, experiment and make it your own. Adapted from a recipe in EatingWell Magazine https://www.the5tastestable.com/pan-seared-steak-recipe-print daily 0.75 2020-07-21 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1595338316801-TDYGS8E2U9SBOJY4BHDK/Pan+Fried+Steak.JPG Pan Seared Steak print Photo c. foodblogchef 2020 Copy and paste to print the recipe. STEAKHOUSE PAN SEARED STEAK Allow 6-7 ounces of steak per person Ingredients: 1 -1 1/2 inch thick Tenderloin, Sirloin, N.Y. Strip, Rib Eye steak or other steak of your preference 1 tablespoon olive oil 1 tablespoon butter 2 cloves of garlic crushed salt and pepper (or Montreal Dry Rub) a few sprigs of fresh thyme and rosemary Preparation: 1. Dry the surface of the steak with a paper towel and season generously with salt and pepper or Montreal Dry Rub. Place the steak on a rack uncovered in the refrigerator for 1-2 hours. 2. Remove the steak from the fridge 30 minutes before cooking to bring it to room temperature. 3. Heat a heavy bottom skillet like a cast iron skillet over medium high heat and add a tablespoon of olive oil to the skillet. Heat the oil until it just begins to smoke. You want the skillet hot to give a good sear. 4. Add the steak(s) to the skillet and sear for 30 seconds on each side. 5. Add butter, the crushed garlic, and the sprigs of herbs to the pan and mix around. 6. Turn the steak and cook each side for one minute at a time spoon-basting the steak with the herb-garlic-butter sauce on each side. 7. Cook the steak until the internal temperature is 115-125 degrees for rare or until you press on the steak and it gives like the fleshy part of your palm just below the thumb. (2-3 minutes total after the initial sear depending on the thickness of your steak) For medium-rare the internal temp should be 125-130 F. 8. Remove the steak from the pan to a plate and tent for 3-4 minutes. Serve with a salad or vegetable of your choice and starch of your choice like Mango and Tomato Salad and Mushroom Risotto Wine pair: full bodied red wines like Cabernet Sauvignon, Malbec, Chianti, Super-Tuscans, and Zinfandel are all good choices to pair with beef. https://www.the5tastestable.com/mango-and-tomato-salad-recipe-print daily 0.75 2020-07-22 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1595342085692-BY46C7JQBNOPBNLGXDJ7/Mango+and+Tomato+Salad.JPG Mango and Tomato Salad print Photo c. foodblogchef 2020 Copy and paste to print the recipe. MANGO AND TOMATO SALAD Serves 4 Ingredients: -1 cup fresh diced mango -1 cup grape tomatoes halved -1/8 cup, finely chopped red onion -1 tablespoon cubanelle pepper (or jalapeño if you want heat) -8 basil leaves -1+ tablespoon lime juice (to taste) -3 tablespoons olive oil -3 tablespoons crumbled feta cheese (optional) Preparation: 1. Mix the mango, tomatoes, and cubanelle. 2. Mix the lime juice, olive oil, salt, and pepper; pour over the salad and mix gently. 3. Adjust the lime juice to your taste. 4. If using feta, add the crumbled feta. 5. Tear or roughly chop the basil leaves and gently fold into the salad. 6. Serve immediately. https://www.the5tastestable.com/blueberry-scones-recipe-print daily 0.75 2020-08-07 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1596815630115-LDYWX0UMPK05OE1AMDXK/Blueberry+Scones.JPG Blueberry Scones with Lemon Glaze print Photo: c. foodblogchef 2020 Copy and paste to print the recipe BLUEBERRY SCONES WITH LEMON GLAZE Yield about 8 scones Ingredients: -¼ cup granulated sugar -2 teaspoons baking powder -½ teaspoon baking soda -½ teaspoon kosher salt -3 cups all-purpose flour, plus more for surface -½ cup (1 stick) chilled unsalted butter, cut into pieces -1 large egg, beaten to blend -1 cup heavy cream (plus ¼ cup if you choose to brush the scones before the oven) -1 cup blueberries -1 tablespoon lemon zest Preparation: Preheat oven to 375°. 1. Whisk granulated sugar, baking powder, baking soda, salt, and 3 cups flour in a large bowl to combine. 2. Add butter and toss to coat. Using your fingers or a pastry blender or a food processor on pulse to work the butter into the flour until you have a very coarse mixture with pea-size pieces of butter. If using a food processor, scrape the flour mixture into a large bowl. 3. Make a well in the center; add egg, cream, and mix lightly. 4. Add the blueberries, and zest and gently mix to incorporate the blueberries into the dough. (it’s okay if it looks a little dry; don’t overwork). 5. Lightly knead the dough in the bowl into a round ball. 6. Turn the dough out onto a lightly floured surface and gently pat into a 1-1 1/2”-thick round. Cut into 8 wedges and transfer to a parchment-lined baking sheet. 7. Brush dough lightly with reserved cream and sprinkle with demerara sugar. (optional, if you don’t use the glaze recipe below) 8. Bake scones until golden brown, about 30 minutes. 9. Remove scones from the oven and allow them to cool for 10-15 minutes before drizzling with the glaze. (optional) The scones are moist enough with the glaze that you don’t need butter or jam, but if that’s your preference, go for it! Lemon Glaze: -3 tablespoons of freshly squeezed lemon juice -1 cup confectioners' sugar, sifted -1 tablespoon unsalted butter -1 lemon, zest finely grated You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. For the double-boiler method: Mix the lemon juice with the confectioners sugar in a heatproof bowl over a pot of simmering water until dissolved. Whisk in the butter and lemon zest until the glaze is smooth. For the micro-wave: In a micro-wave safe bowl, melt the butter. Whisk in the juice, confectioners sugar and lemon zest. Whisk the glaze to smooth out any lumps; if necessary micro-wave for an additional 30 seconds and whisk again to smooth out the glaze; then drizzle the glaze over the top of the scones. Let it set a few minutes before serving. https://www.the5tastestable.com/spinach-salad-with-bagna-cauda-vinaigrette-recipe-print daily 0.75 2020-08-31 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1598880294751-5JIBGE9AAXG3HVV78P1X/Spinach+Salad2.JPG Spinach Salad with Bagna Cauda Vinaigrette print Photo: c. foodblogchef 2020 Copy and paste to print the recipe. SPINACH SALAD WITH BAGNA CAUDA VINAIGRETTE Serves 4-6 Ingredients: -4 tablespoons unsalted butter -5 anchovies, finely chopped -3 large cloves of garlic sliced crosswise -pinch of red pepper flakes -1/4 cup extra-virgin olive oil -2 tablespoons red wine vinegar -1 tablespoon fresh lemon juice -3 sprigs of fresh thyme -Kosher salt and freshly ground pepper -1/4 cup coarse dry bread crumbs (Panko bread crumbs work well) -10 ounces baby spinach -chopped crispy bacon for garnish -sliced or chopped hard boiled egg for garnish -freshly shaved Parmigiano-Reggiano cheese for garnish Preparation: (Hard boil a couple of eggs and fry a couple of slices of bacon ahead of time) 1. In a small saucepan, heat a tablespoon of olive oil and saute the garlic and pepper flakes until fragrant but not brown. 2. In the same pan, add the butter to the garlic and melt over moderate heat until foaming. Add the anchovies and cook over moderately low heat until they break down and dissolve. (about 2 minutes) Remove from the heat and whisk in the remaining olive oil, vinegar, and lemon juice. Add the thyme sprigs and let steep for 20 minutes. Discard the thyme and season the dressing with salt and pepper. 3. In a small skillet, toast the bread crumbs over moderate heat, tossing, until golden, about 4 minutes. Let the bread crumbs cool. 4. In a large bowl, toss the spinach with half of the dressing and bread crumbs and season with salt and pepper. Transfer the salad to plates and garnish with chopped crispy bacon, hard boiled egg, and shaved Parmigiano-Reggiano. Pass the remaining dressing and bread crumbs at the table. *Note: the bagna cauda dressing can be made ahead and refrigerated overnight. Warm gently before using. https://www.the5tastestable.com/mexican-roasted-chili-lime-corn-recipe-print daily 0.75 2020-09-13 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1600005387585-Y58ZCHQ7OAJ4274TNMEQ/Mexican+Roast+Corn.JPG Roasted Chili Lime Corn print Photo c. foodblogchef 2020 Copy and paste to print the recipe. MEXICAN ROASTED CHILI LIME CORN Serves 4-6 Ingredients: -6 ears of fresh corn -4 tablespoons butter -1 teaspoon ancho chili powder -1 teaspoon finely grated lime zest -2 teaspoons lime juice -salt and pepper to taste -chopped cilantro (optional) -finely crumbled Cotija cheese (optional) Preparation: Preheat your grill to about 450 degrees 1. Melt the butter and add the chili powder, lime zest, lime juice, and a pinch of salt. Set aside. 2. Cut off the silky tips of each ear of corn and remove any loose husk. The husks should look fresh and green. 3. Put your ears of corn on the preheated grill and cook covered over direct heat for 3 minutes per side turning until all four sides of the ear have been exposed to the heat. (12 minutes total) The moisture in the fresh corn husks will steam the corn and the toasting husks will add some smokey flavor as your corn cooks. This will produce crisp, crunchy, sweet roasted corn. (Note: the longer you cook corn, the more the natural sweet sugars convert to starch; overcooking corn yields chewy starchy kernels.) 4. Remove the corn from the grill and allow the corn to cool for a minute or two. Starting at the silky end of the corn, tear off the husks and silk. An added plus to this technique is that it’s actually easier to husk roasted corn than to husk uncooked corn. 5. Once you have husked the corn and removed any bits of silk. Brush the chili lime butter on your ears of corn and serve while still hot. 6. Garnish with chopped cilantro and crumbled Cotija cheese. (optional) https://www.the5tastestable.com/roasted-chili-lime-corn-salad-recipe-print daily 0.75 2020-09-13 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1600021290736-VMT4ZF1OJ7JGZ3E49R9O/Roasted+Chili+Lime+Corn+Salad2.JPG Roasted Chili Lime Salad print Photo c. foodblogchef 2020 Copy and paste to print the recipe. MEXICAN ROASTED CHILI LIME CORN SALAD Serves 4-6 Ingredients: -1/4 c. chopped red onion -1/2 teaspoon grated lime zest -2 tablespoons lime juice -2 tablespoons olive oil -3/4 cup seeded chopped tomato -1 1/2 cups Roasted Chili Lime Corn -½ teaspoon minced jalapeño (more if you want more heat) -1/2 cup chopped fresh cilantro, plus more for garnish -½ teaspoon salt (or to taste) -Extra cilantro and crumbled Cotija cheese (optional garnish) *Note: if you can’t find Cotija, Feta cheese can be used as an alternative. Preparation: 1. Combine all the ingredients and gently toss. 2. Optional: garnish with extra cilantro and crumbled Cotija. https://www.the5tastestable.com/aioli-shrimp-salad-with-tarragon-recipe-print daily 0.75 2020-09-19 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1600523470000-UA381WMZ5BFFUCRHDE1J/Shrimp+Salad3.JPG Aioli Shrimp Salad with Tarragon print Photo c. foodblogchef 2020 Copy and paste to print the recipe. AIOLI SHRIMP SALAD WITH TARRAGON Serves 2-3 Ingredients -Kosher salt -8 ounces shrimp (either salad shrimp or 21-25 count shrimp chopped) -½ cup Aioli recipe (see *Note) -2 tablespoons celery -1 ½ tablespoons red onion -1 teaspoon dried tarragon (1 tablespoon fresh) -½ teaspoon Old Bay spice -2 tablespoons celery -3 teaspoons minced gherkins or sweet relish -Optional: kick-it-up-a-notch with a garnish of minced red Serrano pepper. Preparation: 1. Bring a large saucepan of water to a boil. Reduce heat to medium-low; season lightly with salt (optional throw in a bay leaf, a few black peppercorns and a few red pepper flakes) 2. When the water comes to a boil, add the shrimp and poach for 2–3 minutes. Drain and transfer shrimp to a medium bowl of ice water to cool. 3. Whisk aioli, celery, tarragon, red onion, Old Bay spice, and gherkins (or sweet relish) in a medium bowl to blend; season to taste with salt and pepper. 4. Chop the shrimp into small pieces (about 1/3-inch) and add to the bowl with the aioli mixture. Stir to coat. (The shrimp salad can be made 1 day ahead, covered and chilled in the fridge. Serve the shrimp salad on a bed of lettuce or a toasted roll or slice of good bread. *Note: If you don’t want to make your own aioli, you can easily make a “quick aioli” which tastes surprisingly like made from scratch aioli. Quick Aioli -1/2 cup mayonnaise -1-2 garlic cloves (finely minced or grated and mashed to a paste with a pinch of salt) -1 tbs. olive oil -1/2 teaspoon Dijon mustard (optional) -3-4 teaspoon fresh lemon juice (to taste) -Pinch of salt (to taste) -Freshly ground black pepper (to taste) Combine the ingredients and mix well. https://www.the5tastestable.com/wild-mushroom-pate-recipe-print daily 0.75 2020-09-28 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1601299867067-309SBJ1RH8NX4O9P8ZQW/Wild+Mushroom+Pat%C3%A92.JPG Wild Mushroom Paté Photo foodblogchef 2020 Copy and paste to print the recipe. Wild Mushroom Paté on Crostini with Gremolata Butter Serves 4-6 Ingredients -2 tablespoons olive oil -7 tablespoons butter separated (3+4) -3 garlic cloves: 2 finely minced + 1 smashed -1 small red chili pepper, seeds removed and finely chopped -about 2 cups mixed mushrooms, chopped (cremini, oyster, and shitake work well) -1 tablespoon coarsely chopped fresh flat leaf parsley (or other fresh herb of choice) -1 tablespoon fresh marjoram, or thyme leaves (or combination) -1-2 tablespoons cognac or brandy or Marsala -1-2 tablespoon grated Parmesan cheese (to taste) -½ teaspoon grated lemon zest -salt and freshly ground black pepper -diced pickled apples, pears, or beets, or cornichons for garnish (optional but recommended) -8 slices of baguette less than a ½ inch thick Make the Gremolata Butter 1. In a small saucepan, or your microwave, melt 4 tablespoons (½ stick) of butter, 2. Mix in the smashed (or finely minced) garlic, lemon zest, and finely chopped parsley and simmer over low heat for 1 minute. 3. Pour the mixture into a small bowl and set aside. Cook the Mushrooms 1. Heat the olive oil and 3 tablespoons of butter in a frying pan, fry the minced garlic and chili pepper for one minute over medium heat, stirring so you don’t burn the garlic!, then add the mushrooms and saute until the mushrooms have released their water and begin to brown. 2. Add the brandy and cook until the brandy has almost evaporated. 3. Stir in the parsley, thyme (or marjoram), and Parmesan and season with salt and freshly ground black pepper and saute for 2 minutes. Remove from heat and set aside. Optional: for a finer consistency, process the finished cooked mixture in a food processor to your desired texture. Make the Gremolata Crostini 1. Using a sheet pan, toast the slices of bread on one side under the broiler until light brown (taking care not to burn) 2. Turn the slices over and spread about ½ teaspoon of the Gremolata Butter on each slice. 3. Return the sheet pan with crostini slices to the broiler briefly until golden brown. 4. Spoon over the mushrooms with optional garnish and serve. https://www.the5tastestable.com/hot-sauce-recipe-print daily 0.75 2020-09-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1601494429385-7M7VRBGRJON2XWKYQMJ3/Hot+Sauce.JPG Hot Sauce print Photo c. foodblogchef 2020 Copy and paste to print the recipe. HABANERO HOT SAUCE Ingredients: ...10-12 Habanero peppers (use rubber gloves to seed the peppers or suffer the painful capsaicin consequences) …4-6 carrots chopped ...½ onion chopped …4-5 roasted garlic cloves …1 cup apple cider vinegar …juice from ½ lemon …1 bay leaf …¼ teaspoon each of cumin and coriander (optional) …1/4-1/2 teaspoon salt to taste …2 teaspoons of honey Preparation: 1. Roast the garlic until soft and set aside (a cast iron skillet on your stove top works well) 2. Saute the cider vinegar, lemon juice, carrot, onion, spices, bay leaf, and peppers. 3. When carrots are soft, remove the bay leaf, and put everything including the roasted garlic into the blender. 4. Add the salt and honey to taste. 5. Blend until smooth, add enough water to make the consistency you want. 6. Pour into a small saucepan and bring to a boil and simmer for 5 minutes. 7. Cool and bottle. To bottle: 1. Put your bottles into boiling water for ten minutes. 2. Remove from hot water and cool. 3. Fill with sauce and cap. 4. Keep refrigerated for up to a year. https://www.the5tastestable.com/spice-rubbed-turkey-breast-recipe-print daily 0.75 2020-10-01 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1601574050219-5Q085MQ97AZ5JQK8H2JM/Spice+Rubbed+Turkey+Breast.JPG Spice Rubbed Turkey Breast print Photo c. foodblogchef 2020 Copy and paste to print the recipe. SPICE RUBBED ROAST TURKEY BREAST Ingredients: …1 small turkey breast (approximately 5 pounds) …2 tablespoons canola oil (one to rub on the breast (optional) and one for the cast-iron pan) …1 tablespoon chili powder …1 tablespoon sweet smoked paprika …1 1/2 teaspoons ground cumin …1 1/2 teaspoons garlic powder …1 1/2 teaspoons onion powder …1 1/2 teaspoons kosher salt …1 1/2 teaspoons black pepper …1 teaspoon ground cayenne pepper Spice rub from https://oldworldgardenfarms.com/2018/11/26/smoke-chicken-wings/ Preparation: Preheat your grill or oven to 400F. 1. Wash and dry the turkey breast making sure to remove any giblets. (see Note) 2. Sprinkle the spice mixture on the inside of the breast. 3. Rub the oil all over the breast (optional) and sprinkle and rub the spices all over the outside of the bird. 4. Refrigerate the prepared breast uncovered for about 4 hours, removing it a half-hour before roasting. This step contributes to making the skin crispy and flavorful when fully cooked. 5. Preheat your cast-iron skillet to very hot. 6. Add 1 tablespoon of canola oil to the skillet and carefully place the turkey breast in the skillet. It will be a tight fit, but that’s ok. 7. Roast the turkey in a covered grill or your oven for 1 ½ hours or until the internal temperature of the breast reads 155-160F. on your meat thermometer. Once removed from the grill or oven the breast will continue to cook for approximately another 10 degrees. (see Note) Note: if using a grill, you can add a nice smokey flavor to the turkey meat using a combination of soaked Apple and Mesquite wood chips either placed directly on your charcoal, or in a smoking tube or pierced foil packet in your gas grill. Note: save the giblets, neck, and wing tips to combine with pre-made chicken stock, fresh herbs, onions and celery for a flavorful stock to use for soup or gravy. https://www.the5tastestable.com/roasted-mushrooms-with-summer-squash-recipe-print daily 0.75 2020-10-03 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1601556682238-TVXY2YJYAVHVEZ81VNTY/Roasted+Balsamic+Mushrooms+with+Tarragon+Summer+Squash.JPG Balsamic Roasted Mushrooms with Tarragon Summer Squash print Photo c. foodblogchef 2020 Copy and paste to print the recipe. BALSAMIC ROASTED MUSHROOMS WITH TARRAGON SUMMER SQUASH Serves 4-6 as a side dish FOR THE MUSHROOMS Ingredients: …1 pound cremini mushrooms stems removed …1 tablespoon butter, melted …1 tablespoon olive oil …1 ½ tablespoons balsamic vinegar …3 teaspoons soy sauce …2-3 cloves garlic, minced (to taste) …1/2 tablespoon parsley, chopped …1/2 tablespoon fresh thyme, chopped (1 teaspoon dried) …1-2 teaspoons brown sugar (to taste) …1/4-1/2 teaspoon coarse salt (to taste) …black pepper (to taste) Preparation: 1. Preheat oven to 400°F (200°C). 2. Lightly grease a large baking sheet/pan with nonstick cooking oil spray. 3. Clean the mushrooms with a damp paper towel or mushroom brush. 4. In a large bowl, combine the mushrooms with the melted butter, oil, balsamic vinegar, soy sauce, garlic, parsley, thyme, brown sugar, salt, and pepper. Toss to coat. FOR THE SQUASH: Ingredients: …2 medium yellow summer squash (Delicata squash is a good substitute) …1-2 tablespoons chopped fresh tarragon (1 teaspoon dried) …1 tablespoon butter melted …1 tablespoon olive oil …¼-½ teaspoon salt Preparation: 1. Slice the squash into ½ x 1 inch chunks. 2. In a bowl, mix the squash with the melted butter, olive oil, tarragon, and salt. Assemble the Mushroom and Squash: 1. On a lightly oiled sheet pan, place the mushrooms and squash in a single layer. (see Note) 2. Roast in hot oven for 15-20 minutes, mixing them halfway through cooking, until tender. *Note: if you prefer to keep the bright yellow color of the squash, roast the squash and mushrooms on separate sides of the sheet pan. https://www.the5tastestable.com/strawberry-sauce-recipe-print daily 0.75 2020-10-07 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1602089575260-CZIWZPKJD1UMC296EHEI/Strawberry+Sauce2.JPG Simple Sweet and Tangy Strawberry Sauce print Photo c. foodblogchef 2020 Copy and paste to print the recipe. SIMPLE SWEET AND TANGY STRAWBERRY SAUCE Makes 1 cup Ingredients: -2 cups fresh or unsweetened frozen strawberries -½ cup water -¼ cup sugar 1-2 tablespoons Triple Sec or other orange liquor (optional) Preparation: 1. Defrost frozen strawberries and add to a blender with the other ingredients. 2. Blend at high speed until very smooth. 3. Add to a sauce pan and bring to a boil over medium-high heat; lower heat to medium (a slow boil/hot simmer) and reduce to one cup of liquid. (about 15 minutes) Taste and adjust sweetness adding 1 tablespoon of sugar at a time. (optional) Strain reduced sauce through a fine sieve. (optional) Serve over ice cream or cake for dessert, or add a tablespoon to your favorite vinaigrette made with lemon juice or white balsamic vinegar and olive oil. The sauce will keep in the fridge in a covered container for several days. It also freezes well. https://www.the5tastestable.com/fish-chowder-recipe-print daily 0.75 2021-03-09 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1602333922262-98HME1UWA3QOZ6H0T2CU/Fish+Soup2.JPG Fish Chowder print Photo c. foodblogchef 2020 Copy and paste to print the recipe. WOOING FISH CHOWDER Serves 4-6 Ingredients: …1 pound cod or other white, firm-fleshed fish cut into 2-3 inch chunks. …3 tablespoons olive oil …1 tablespoon minced garlic …1 cup chopped onion (or finely sliced leeks, white and pale green parts only) …1 cup chopped fennel bulb or celery (fennel cored, white part only; fronds reserved for garnish) …2 teaspoons fresh thyme (¾ teaspoon dried) …1 teaspoon crushed fennel seeds …½ teaspoon saffron crumbled (optional) …a couple of dashes of Tabasco or your favorite hot sauce …1-8 ounce bottle clam juice …1 cup dry white wine …1/3 cup canned crushed tomatoes or puree …1 large white Russet potato cut into ½ inch chunks …3 tablespoons Brandy or Cognac …5 cups of ½ and ½ cream …½ teaspoon salt; ¼ teaspoon black pepper (or more to taste) …1-2 tablespoons Anisette, Pernod, or other anise-flavored liquor (optional but recommended) …fennel fronds for garnish Preparation: 1. In a dutch oven or other heavy bottom pot, heat the oil and saute the onion, garlic, fennel (or celery), fennel seeds, thyme, and saffron until the onion is wilted and the fennel has softened. 2. Add the wine, crushed tomatoes, and clam juice and bring to a boil stirring constantly until the mixture reduces and begins to thicken; lower the heat and simmer for 5-10 minutes stirring occasionally. 3. Add the potatoes, then add water to cover the potatoes, and boil until almost tender when pierced with a fork. (about 10-15 minutes) 4. Add the fish and lower the heat to medium-low and simmer for about 3-4 minutes. 5. Add the cream, salt and pepper, and Brandy and simmer on low for about 5 minutes until the soup is hot. (Do not boil or the cream will curdle.) 6. Remove from heat, add Anisette, and adjust salt and pepper if necessary. 7. Serve garnished with reserved fennel fronds and accompanied with good crusty bread for dipping. Wine pairing: non-oaky Chardonnay, Chablis, White Burgundy, Loire Valley Sauvignon Blanc, Vermentino, Albariño, Verdejo https://www.the5tastestable.com/sauteed-roma-beans-with-pancetta-and-garlic-recipe-print daily 0.75 2022-08-16 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1602875004448-6P2EQFGRILU831CI7FVA/Roma+Beans+with+Blue-Black+Pot.JPG Sauteed Roma Beans with Pancetta and Garlic print Photo c. foodblogchef 2020 Blue-black porcelain bowl courtesy of Plainfield Pottery. Copy and paste to print the recipe. SAUTEED ROMA BEANS WITH PANCETTA AND GARLIC Serves 4 Ingredients: …¾ pound Roma pole beans …2-3 tablespoons diced pancetta …2-3 cloves of garlic thinly sliced …¼ – ½ teaspoon red pepper flakes (to taste) …1-2 tablespoons olive oil …pinch of salt Preparation: 1. Steam the beans until crisp-tender and bright green. (3-5 minutes) 2. In a large skillet, saute the diced pancetta over medium-high heat until brown. 3. Add the olive oil, sliced garlic, and red pepper flakes and stir until the garlic is fragrant and just beginning to brown. (don’t burn!) 4. Add the steamed beans and a generous pinch of salt and saute for 2-3 minutes over medium-high heat. 5. Remove from the heat and enjoy! https://www.the5tastestable.com/lemon-creme-brulee-recipe-print daily 0.75 2020-10-22 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1603393888112-R8H1W040JDYWOX69I9JA/Lemon+Creme+Brulee.JPG Lemon Creme Brulee print Photo c. foodblogchef 2020 Copy and paste to print the recipe. LEMON CREME BRULEE Serves 4 Ingredients: -1 tablespoon finely grated lemon zest -½ teaspoon fresh lemon juice -1 ½ cups heavy cream -about 5 tablespoons turbinado sugar such as Sugar in the Raw -3 large egg yolks -¼ teaspoon vanilla Preparation: 1. Put oven rack in middle position and preheat oven to 325 F. 2. Add 1 tablespoon finely grated lemon zest into cream in a heavy saucepan. 3. Stir in 3 ½ tablespoons turbinado sugar and a pinch of salt. Heat mixture over moderately low heat, stirring occasionally, until you see faint wisps of steam when you stir the mixture (almost-but-not-boiling) and the sugar is completely melted into the cream. Do not let the cream boil! 4. Lightly beat the yolks in a bowl, then, whisking constantly, incorporate the yokes into the hot cream. Pour the custard through a fine-mesh sieve into a quart-size glass measure and stir in vanilla and ½ teaspoon of fresh lemon juice. Divide among oven-safe ramekins. 5. Arrange the ramekins in a roasting pan with enough warm water to go half-way up the sides of the ramekins and bake in the warm water bath until the custards are just set around edge but the centers wobble when the pan is gently shaken, 30 to 35 minutes. 6. Cool the custards in a cold water bath 20 minutes, then remove from the pan and chill uncovered for at least 4 hours. (Custards will set completely as they chill.) 7. Sprinkle about 1 teaspoon turbinado sugar evenly over each custard, then using a chefs blowtorch move a flame evenly back and forth close to the sugar until it is caramelized. If you don’t have a chefs blowtorch, place the ramekins on a sheet pan under the broiler monitoring closely until the sugar is melted and begins to caramelize (turn golden brown). (See *Note) 8. Let stand until caramel is hardened, 3 to 5 minutes. *Note: as a time saver, you can put the ramekins under the broiler until the sugar begins to melt (about 2-3 minutes depending on how hot the broiler is) and then touch up the finished crust on each one to a golden brown with the chefs torch. https://www.the5tastestable.com/seared-scallops-with-squash-puree-recipe-print daily 0.75 2020-10-26 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1603722724876-F6BLHWVMROFS9W61F0YI/Five+Spice+Scallops+with+Butternut+Squash+Puree.JPG Seared Scallops with Squash Puree print Photo: c. foodblogchef 2020 Copy and paste to print the recipe. FIVE SPICE SEARED SCALLOPS WITH SQUASH PUREE Serves 4 Ingredients: -16-20 sea scallops (4-5 per person depending on how large they are) *Note: If possible use U-20 dry fresh or air chilled frozen scallops rather than chemically treated scallops. Allow frozen scallops to thaw in the fridge before using. -½ teaspoon Chinese Five Spice Powder (available at the super-market or make your own) -salt and pepper -1 butternut squash (or other winter squash) -1 shallot (chopped) -1 tablespoon olive oil -4-5 star anise pods -about 2 cups chicken stock (enough to cover the squash in a medium sauce pan) -2-3 tablespoons maple syrup (optional) -chopped cilantro for garnish For the Squash: 1. Cut the squash lengthwise and remove the seeds and membranes. 2. Slice each half squash crosswise in 1 1/2-2 inch thickness; cut those pieces in half and remove the skin from each and set aside the chunks of squash. 3. In a medium sauce pan sautee the shallot in olive oil over medium heat. (1-2 minutes) 4. Add the chunks of squash, chicken stock, and star anise pods and bring to a boil over medium-high heat. Reduce the heat to medium and cook covered until fork tender. (about 10 minutes) 5. Strain the liquid into a bowl or large measuring cup and remove the star anise pods from the cooked squash. 6. Add the squash to a blender or food processor along with a half-cup of the strained liquid and maple syrup. Blend at high speed until smooth adding small amounts of liquid to achieve the desired consistency of your puree. Season with salt and pepper to tastes and cover to keep warm and set aside. For the Scallops: Pre-heat a cast iron or other heavy bottom skillet to very hot. You can do this on your stovetop or outside on your grill if you don’t like the smell of cooked fish in your house. 1. Pat the scallops dry and sprinkle with salt and pepper and the Five Spice Powder. 2. Add a tablespoon of butter to the very hot skillet and swirl around to coat the bottom. 3. Working in 2 batches so you don’t crowd the scallops, sear the scallops for 2 minutes on each side (let them sit on the hot skillet for the full 2 minutes without moving to develop the golden crust before turning.) After 2 minutes per side, remove the scallops to a plate and tent while you cook the second batch. To Serve: Using medium size plates, pour equal amounts of puree onto each plate and place 4-5 scallops on the puree. Garnish with chopped cilantro leaves. Serve with sliced tomatoes dressed with equal amounts of rice-wine vinegar and olive oil, coarsely ground black pepper and a flaky salt like Maldón. https://www.the5tastestable.com/cast-iron-skillet-roast-chicken-recipe-print daily 0.75 2020-10-29 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1603991303527-Z05RUDVI1NONFM2FTH21/Skillet+Roast+Chicken.2jpg.jpg Cast Iron Skillet Roast Chicken print Photo: c. foodblogchef 2020 Copy and paste to print the recipe. CAST IRON SKILLET ROAST CHICKEN Serves 4 with leftovers Ingredients: …4-5 pound chicken (preferably air-chilled) …olive oil …Herbes de Provence or equal measures of dried thyme, rosemary, oregano, basil, and …fennel seed. …salt and pepper …1 small onion …3-4 cloves of garlic …canola oil …wood chips for smoking on the grill (optional) Preparation: Preheat your oven or grill to 400-425 F. with the cast iron skillet in the oven or grill. You want the skillet to be very hot so it sears the skin on the underside of the chicken. 1. Pat the chicken dry inside and out. You do not have to rinse your chicken to clean it. 2. Sprinkle salt, pepper, and dried herbs inside the bird’s cavity. 3. Place a small onion and a few cloves of garlic in the cavity and tie the legs. 4. Brush or rub the bird with olive oil and sprinkle salt, pepper, and the dried herbs evenly all over the bird. 5. Add a tablespoon of canola oil to the hot skillet and carefully place the bird breast side up on the skillet. 6. Close the grill or oven and cook for 1 hour before you check the temperature of the bird with a meat thermometer. You may have to continue cooking for another 15-20 minutes until the finished temperature reaches 155 F. 7. Remove the bird from the skillet to a cutting board and tent. The temperature will continue to rise about another 10 degrees to the recommended safe temperature of 165 F. for poultry. *Note: while the tented chicken is resting, you can make a simple delicious pan sauce by adding a tablespoon of flour to the skillet over medium heat, stirring constantly until the fat in the pan and flour combine to make a roux. Once the roux begins to turn light brown, slowly add a cup of chicken broth and ¼ cup of dry white wine stirring constantly and scraping up the rich browned bits (fond) on the bottom of the pan until the sauce forms. Simmer and reduce the sauce for a few minutes to intensify the flavors and add a teaspoon of Dijon mustard (optional) and adjust the salt and pepper to taste. Any accumulated juices on the cutting board can be added to your sauce. https://www.the5tastestable.com/shrimp-pesto-recipe-print daily 0.75 2020-11-04 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1604520250221-MONWJK96Y0T4XQPE4OP7/Shrimp+Pesto3.JPG Shrimp Pesto recipe print Photo: c. foodblogchef 2020 Copy and paste to print the recipe. SHRIMP PESTO Serves 4 The Steps: 1. Bring a pot of salted water to a boil while you do the following: 2. Prepare the tomato-pesto sauce. 3. Add the pasta to the boiling water. 4. Sautee the shrimp and herbs.(only about 1-2 minutes) 5. Add the sauce to the shrimp and just bring to a simmer. (3-5 minutes) 6. Once done to al dente, dress the pasta with a little sauce to keep it from drying out. 7. Plate and serve. For the Sauce: Ingredients: - ½ cup pesto (preferably homemade, but bottled is ok) - ½ cup crushed canned tomatoes - 1 tablespoon olive oil - 4 cloves of garlic - 8 ounces clam juice - ¼ cup dry white wine - 1 tablespoon fresh lemon juice - ¼ teaspoon black pepper - pinch of red pepper flakes (optional) Preparation: Sautee the garlic until fragrant. (not brown) Add the tomatoes and simmer for 2-3 minutes. Add the pesto, clam juice, wine, and lemon juice and simmer for 5 minutes. Add ½ pound of thin linguine to the boiling water while you sautee the shrimp. Cook according to directions on the box to al dente. Fresh pasta cooks in about a minute at a full boil. For the Shrimp: Ingredients: -1 pound of large shrimp (21-25 count) - 1 tablespoon olive oil - 1 clove of garlic minced - 1 tablespoon fresh basil chopped (1 teaspoon dried) - 1 tablespoon fresh flat leaf parsley chopped (1 teaspoon dried) - pinch of oregano - pinch of red pepper flakes - a squeeze of lemon juice Preparation: Sautee the garlic for a minute until fragrant. Add the shrimp and herbs and stir briefly to mix. Add a squeeze of lemon juice and stir about a minute. Add the reserved tomato-pesto sauce and bring to a simmer. Done! Don’t overcook the shrimp! Assemble the dish: Drain the pasta and dress the pasta with a ¼ cup of the tomato-pesto sauce. Serve on a platter family style or individual plates of pasta topped with sauce and 4-6 shrimp per person. Garnish with chopped fresh basil and toasted pine nuts. (optional) Sprinkle with parmesan. https://www.the5tastestable.com/portuguese-mussels-recipe-print daily 0.75 2022-06-01 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1605280042463-VCIV65GJNGQ0YT5Y0V0M/Portuguese+Mussels.JPG Mussels with Linguiça and Roasted Potatoes print Photo: c. foodblogchef 2020 Copy and paste to print the recipe PORTUGUESE MUSSELS WITH LINGUICA AND FRIED POTATOES Serves 4 Ingredients: -2 pounds fresh mussels washed and picked over discarding any that are open and don’t close when tapped. - ½ pound linguiça thinly sliced - ¼ cup red pepper paste -1 ¾ cups dry white wine - 4 tablespoons olive oil, plus more if needed - 2 medium yellow onions, coarsely chopped -3 cloves garlic, minced -2 bay leaves -2 pounds Yukon gold potatoes, peeled and sliced about 1/4” thick or cut into 1 inch cubes (optional) -Kosher salt and freshly ground black pepper -¼ cup chopped fresh cilantro leaves Preparation: Preheat the oven to 425 F. 1. In a large bowl, toss the potato slices/cubes with 2 tablespoons oil, season lightly with salt and plenty of pepper, and scatter in one layer on a rimmed foil-lined baking sheet. Roast, flipping them once or twice, until fork tender and golden brown about 30-40 minutes. 2. In a large pot over medium-high heat, warm 2 tablespoons olive oil. Fry the linguiça until it is brown and crispy. 3. Lower the heat to medium, add the onion and cook stirring until soft, about 3-4 minutes. Add the garlic and cook for 1 minute more. 4. Add the red pepper paste and stir for a couple of minutes before adding the wine and bay leaves. Bring to a boil and simmer for a couple of minutes, cover and remove from the heat until the potatoes are out of the oven. 5. Once the potatoes are done, raise the heat under the pot to high, bring to a boil and stir in the mussels. Cover and cook until they begin to open (2-3 minutes) stirring occasionally and picking out the mussels as they fully open. (Note: cooking mussels this way ensures perfectly cooked large, plump, tender mussels that are not overcooked, shriveled, and tiny.) Discard any mussels that don’t open. 6. To serve, line the bottom of the serving bowls with the potato slices or cubes, top with the linguiça, mussels, and broth, and sprinkle with the cilantro. (See *Note) 7. Serve with crusty bread for dipping. Have a large bowl ready for the shells. *Note: if you want to lower the carbs in this dish omit the potatoes. https://www.the5tastestable.com/boulevardier-cocktail-recipe daily 0.75 2020-11-14 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1605372650932-LBKSKAH1MJ49YB2NKJCI/Boulevardier+Cocktail.JPG Boulvardier Cocktail Photo: c. foodblogchef 2020 https://www.the5tastestable.com/curried-cauliflower-recipe-print daily 0.75 2020-11-13 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1605294713417-SINAOC1TR191Y6U8EJT0/Curried+Cauliflower.JPG Curried Cauliflower print Photo: c. foodblogchef 2020 Copy and paste to print the recipe. CURRIED CAULIFLOWER Serves 4 Ingredients: …1 medium cauliflower …2-3 tablespoons coconut oil …1 1/2 teaspoons yellow curry powder …1/2 teaspoon Garam Marsala …pinch of salt …1/4 cup craisins macerated in citrus vinaigrette …1/3 cup cilantro Preparation: Macerate the craisins in the Citrus Vinaigrette Preheat the oven to 425 F. 1. Separate the cauliflower into small evenly sized florets and place in a large bowl. 2. Melt the coconut oil and add the curry powder and Garam Marsala and a pinch of salt. 3. Pour the coconut-curry oil over the cauliflower and spread the florets in a single layer on a foil lined sheet-pan. 4. Place the sheet-pan in the preheated oven and roast for 30-35 minutes rotating the pan halfway through for even roasting. 5. Once the cauliflower is fork tender, remove it from the oven and sprinkle the macerated craisins over the cauliflower and stir to mix well. 6. Garnish with cilantro. Orange-Citrus Vinaigrette • 1/4 cup plus 2 tablespoons extra-virgin olive oil • 1/4 cup fresh orange juice • 1 tablespoon lime juice • 4 teaspoons honey • 3 teaspoons white balsamic vinegar Whisk oil, orange juice, lime juice, honey, and vinegar in a large bowl until well blended. Season vinaigrette to taste with salt and pepper. https://www.the5tastestable.com/turkey-kale-and-white-bean-soup-recipe-print daily 0.75 2021-06-21 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1606317115463-5371NOV83HONUH0FFVE0/Turkey+Kale+and+Bean+Soup5.jpg Turkey Kale and White Bean Soup print Photo: c. foodblogchef 2020 Copy and paste to print the recipe. TURKEY KALE AND WHITE BEAN SOUP Serves 6 Ingredients: …1-2 cups kale middle rib removed; torn in pieces …a 10-inch leek sliced white and pale green parts only …1 medium onion chopped (add another onion if you don’t use the leek) …4 cloves of garlic chopped …1 tablespoon olive oil …a 6-inch piece of linguiça or chorizo sliced thin and chopped …1 cup cooked turkey or chicken cut into 1-inch pieces …2-15 ounce cans of cannellini or white navy beans …2 tablespoons Portuguese Red Pepper Paste …2 quarts of low-sodium chicken stock …½ teaspoon black pepper Preparation: 1. Sautee the linguiça for a minute or two then add the leek, onion and garlic and sautee until the vegetables become soft. 2. Add the torn kale and sautee until it begins to wilt. 3. Add the red pepper paste and black pepper and stir for a minute before adding the chicken stock, turkey, and beans. 4. Simmer for a half-hour if you’re in a rush or preferably an hour to meld the flavors. Serve hot with a crusty bread. https://www.the5tastestable.com/pernil-recipe-print daily 0.75 2021-06-21 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1606569214039-RC8WAUJIPI1ZNI8NI4PK/Pernil.jpg Pernil- Puerto Rican Roast Pork Shoulder print Photo: c. foodblogchef 2020 Copy and paste to print the recipe. PERNIL- PUERTO RICAN ROAST PORK SHOULDER Serves: 8-10 Ingredients: …1 cup coarsely chopped cilantro leaves …1/2 cup fresh orange juice …1/2 cup fresh lime juice …9 garlic cloves, finely chopped …3 tablespoons finely chopped oregano …1 1/2 tablespoons extra-virgin olive oil …Kosher salt and pepper …a 5-pound, boneless pork shoulder roast with fat cap. (a thick fat cap with skin is optional, but you do want a layer of fat to help flavor the roast and yield the delicious crunchy crust) Lime wedges, for serving Preparation: 1. In a large, sturdy resealable plastic bag, combine the cilantro, orange and lime juices, garlic, oregano, olive oil, 2 tablespoons of kosher salt and 1/2 teaspoon of pepper. Add the pork shoulder, seal the bag and turn to coat. Transfer the bag to a large baking dish and refrigerate the pork overnight, turning the bag once or twice. 2. Remove the pork from the marinade and scrape off the garlic and herbs; discard the marinade. Season the pork all over with salt and pepper and transfer to a large enameled cast-iron casserole or roasting pan. Let stand at room temperature for 1 hour. 3. Preheat the oven to 400°. Roast the pork fat side up for 1 hour, until lightly browned. Reduce the oven temperature to 300° and roast for 4-5 hours longer (see *Note), or until the pork is very tender and the fat cap is crispy; transfer to a carving board and let rest covered for 30 minutes. Chop the fat cap into bite-size pieces. Carve, shred or pull apart the pork and garnish with the crispy cap pieces. Serve with lime wedges. Make Ahead: the roast pork can be refrigerated overnight; rewarm, covered with foil in a 300° oven for 30-45 minutes. *Note: if you don’t have a large enameled cast-iron casserole like a large dutch oven, use a roasting pan and cover the meat with aluminum foil for the last two hours. After 5 hours check to see if the roast tears apart easily with a fork or knife (like braised meat). If it does not, return it to the oven for another hour and check again. https://www.the5tastestable.com/non-traditional-thanksgiving-menu daily 0.75 2021-06-09 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1612454096866-QS0G90FWHF1GBWKZXOV7/Non-traditional+Thanksgiving+Menu.jpg Non-traditional Thanksgiving Menu https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1606541803498-ZXJJGRZXXN9UZD1OZTDO/Pernil.jpg Non-traditional Thanksgiving Menu Photo: c. foodblogchef 2020 PERNIL- PUERTO RICAN ROAST PORK SHOULDER https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1606541709289-KCFGR07KLFR26RZC7C24/Yellow+Rice.JPG Non-traditional Thanksgiving Menu Photo: c. foodblogchef 2020 YELLOW RICE https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1606541584939-5IUVKBYDM1GXR6UOCYBY/Black+beans.JPG Non-traditional Thanksgiving Menu Photo: c. foodblogchef 2020 CUBAN BLACK BEANS https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1606541856434-772BAS7RR36XZCBNQT79/Pineapple-Mango+Salsa3.jpg Non-traditional Thanksgiving Menu Photo: c. foodblogchef 2020 PINEAPPLE-MANGO SALSA https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1606541960416-60AG5W7UMJP9D86E6OUR/Pears+and+Mixed+Greens2.JPG Non-traditional Thanksgiving Menu Photo: c. foodblogchef 2020 PEAR AND MIXED GREENS SALAD WITH WALNUTS, GORGONZOLA, AND CRANBERRY VINAIGRETTE https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1606542005313-04OAQEMK5LNIG1G555RM/Coconut-Mango+Parfait.JPG Non-traditional Thanksgiving Menu Photo: c. foodblogchef 2020 COCONUT-MANGO PARFAIT https://www.the5tastestable.com/mango-salsa-recipe-print daily 0.75 2020-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1606751948613-SAETJDR89XID15MP7X5C/Teriyaki+Salmon+with+Mango+Salsa.JPG Mango Salsa print Photo: c. foodblogchef 2019 Copy and paste to print the recipe. MANGO SALSA Serves 2 Ingredients: 1 10-ounce mango, peeled, pitted, diced 1/4 cup chopped fresh cilantro 1/4 cup chopped red onion 1 tablespoon fresh lime juice 2 teaspoons minced seeded serrano or jalapeño chili 1 teaspoon grated lime peel 1 garlic clove, finely chopped 2 tablespoons olive oil Preparation: Combine ingredients in small bowl; mix in 1 1/2 tablespoons oil. Season salsa with salt and pepper. https://www.the5tastestable.com/spaghetti-and-meatballs-recipe-print daily 0.75 2020-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1606754367695-KCAYHJ1P54KTRSYEZKL9/Spaghetti+and+Meatballs3.JPG Spaghetti and Meatballs print Photo: c. foodblogchef 2020 Copy and paste to print the recipe. SPAGHETTI AND MEATBALLS Serves 6-8 For the sauce… Ingredients: 2 Tbsp. extra-virgin olive oil 4 oz. thinly sliced chopped pancetta 1/2 tsp. crushed red pepper flakes 1/2 tsp. freshly ground black pepper 1 good sized onion (about 3/4 cup minced onion) 3 Tbs. tomato paste 7 cloves garlic, minced 3 sprigs fresh basil 2 28-oz. can peeled San Marzano tomatoes with juices, broken up and crushed 1 cup dry red wine Kosher salt Preparation: 1. Heat oil in a large heavy skillet over medium heat. Add pancetta and sauté until crisp and golden, about 4 minutes. 2.Add pepper flakes and black pepper; stir for 10 seconds. 3. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. 4. Add the tomato paste and stir to combine with the onion and garlic; cook for a minute or two. 5 Add tomatoes, basil, and wine; reduce heat to low, and cook for an hour, stirring occasionally, until sauce thickens and the flavors meld. 6. Remove the sprigs of Basil 7. Reserve a cup of sauce to dress the pasta after you drain it. (Note: if your sauce is too acid, add a couple of teaspoons of sugar to taste. If you don’t want to add sugar, you can mince up a small carrot and ½ stalk of minced celery and add it while sauteing the onion and garlic.) For the meatballs… Yield: about 24 small meatballs Ingredients: 1 cup roughly torn day-old Italian or other hearty country style white bread, crusts removed 1 cup whole milk 8 ounces ground beef 8 ounces ground pork 8 ounces ground veal (Alternatively, omit the veal and use 1 ½ lbs. of mixed beef and pork) 2 large eggs, beaten to blend 4 garlic cloves, finely chopped 1 1/4 cups grated Parmesan, divided 3/4 cup coarsely chopped fresh parsley, divided 1 teaspoon kosher salt, plus more 1 teaspoon dried oregano (Alternatively, use 1 Tbs. chopped fresh rosemary, or 1 tsp. dried/ground rosemary) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground fennel seeds 1/2 teaspoon red pepper flakes 1/4 cup olive oil Preparation: 1. Place bread in a medium bowl, add milk, and let rest until moistened, about 5 minutes. Squeeze bread with your hands to remove excess milk, discarding milk. Tear bread into smaller, pea-size pieces and return to the medium bowl. 2. Combine beef, pork, veal, eggs, garlic, 1 cup Parmesan, 1/2 cup parsley, 1 tsp. salt, oregano, pepper, fennel, and red pepper flakes in a large bowl. Using your hands, gently mix in bread until ingredients are evenly distributed (do not over mix or the meatballs will be tough). 3. Fill a small bowl with cool water. Moisten your hands and roll meat mixture between palms into golf-ball-sized balls, occasionally moistening hands as needed. 4. Working in batches, add 1-2 Tbs. olive oil to a skillet over medium heat and brown the meatballs adding more oil as necessary between batches. Add the browned meatballs to the simmering sauce as you brown them. 5. After all the meatballs have been added to the sauce, add a cup of sauce to the skillet and deglaze it scraping up the caramelized pieces of meat left in the skillet; add to your pot of sauce and meatballs. 6. Simmer meatballs in the sauce for at least 30 minutes or preferably an hour more. Cook the Spaghetti and Serve: Cook spaghetti (1 lb. box for 4 people) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid, and return pasta to pot over medium-low heat. Spoon reserved 1- 1 1/2 cups sauce over pasta and toss to coat. Add pasta cooking liquid, 1/4 cup at a time, as needed to loosen sauce and coat pasta. Divide pasta among plates and top with remaining sauce and meatballs. Sprinkle with remaining 1/4 cup Parmesan and 1/4 cup chopped parsley or fresh basil. *Note: you can make the sauce a day ahead and refrigerate overnight. Bring to a simmer while you assemble and brown the meatballs. https://www.the5tastestable.com/mediterranean-seafood-stew-recipe-print daily 0.75 2022-02-07 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1606746069751-LSJVK1Q1Z7RFBMRLZDNW/Mediterranean+Fish+Stew.JPG Mediterranean Seafood Stew print Photo: c. foodblogchef 2020 Copy and paste to print the recipe. MEDITERRANEAN SEAFOOD STEW Ingredients: 2 tablespoons extra-virgin olive oil 3 leeks, white and pale green parts only, halved and thinly sliced 1 fennel bulb, halved, cored, and thinly sliced, fronds reserved Kosher salt and freshly ground black pepper 5 garlic cloves, minced 4 cups seafood stock or bottled clam juice One 28-ounce can crushed tomatoes Zest and juice of 1/2 orange Pinch saffron (if you don’t want to spend the money on saffron you can substitute 1 packet of Sazón with Saffron seasoning) 1 bay leaf 2 pounds cod, cut into 3 inch serving size pieces 1 ½ pounds shrimp, cleaned and peeled 1 ½ pounds mussels, cleaned and debearded ½ cup chopped fresh parsley 2 Tbs. Anisette, Pernod, or Pastis (optional) Crusty bread, for serving Preparation: 1. In a large stockpot, heat the olive oil over medium heat. Add the leeks and fennel and sauté until tender, about 4 minutes. Season with salt and pepper. Add the garlic and sauté until fragrant, about 1 minute. 2. Add the seafood stock or clam juice, tomatoes, orange zest and juice, saffron, and bay leaf. Bring to a simmer and cook until the liquid has reduced slightly, 12 to 15 minutes. 3. Add the cod and simmer for 2 minutes. Add the shrimp and mussels and cover the pot. Simmer until the seafood is fully cooked (the fish will be firm, the shrimp will be pink, and the mussels will be open and plump and juicy), about 4 minutes. Discard any unopened mussels. 4. Stir in the parsley and anise flavored liquor. Top with the reserved fennel fronds and serve with the bread. https://www.the5tastestable.com/pico-de-gallo-salsa-recipe-print daily 0.75 2020-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1606747192643-JW8DS1HTWPM0QV7Z20DN/Pico+de+Gallo5.jpg Pico de Gallo Salsa print Photo: c. foodblogchef 2020 Copy and paste to print the recipe. PICO DE GALLO SALSA Ingredients: 1 1/2 pounds plum tomatoes, cored, halved, and seeded (about 2 1/2 cups) 3/4 cup finely diced white onions 1/4 cup chopped cilantro leaves 2 tablespoons freshly squeezed lime juice 2 tablespoons minced, seeded jalapeño or serrano chiles 1 teaspoon minced garlic 2 teaspoons olive oil 1/2 teaspoon salt, plus more to taste Directions: 1. Cut the tomatoes into 1/4-inch dice and place in a bowl. 2. Add the remaining ingredients and stir well to combine. 3. Cover and allow to rest at room temperature for 1 hour for the flavors to meld. 4. Taste and adjust seasonings as needed before serving. For something less chunky, use a food processor to make a smoother salsa sauce. Pulse to desired consistency. https://www.the5tastestable.com/romesco-sauce-recipe-print daily 0.75 2020-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1606750676217-YBQ5ZW75ZT2X44CXCGI0/Romesco+Sauce.jpg Romesco Sauce print Photo: c. foodblogchef 2020 Copy and paste to print the recipe. ROMESCO SAUCE Yield: about 2 cups Ingredients: 1 medium red pepper and 1 orange or red Cubanelle pepper roasted, peeled, seeds and membranes removed 3 medium tomatoes or 4 Roma tomatoes (about 3/4 pound) 2 thick slices (about 2 ounces) baguette or country-style bread, crusts removed, lightly toasted 2 large garlic cloves, peeled ½ cup toasted almonds, or a combination of almonds and skinned toasted hazelnuts (I use ¼ c. of each) 1 to 2 teaspoons pure ground smoky ancho chile powder, or regular chili powder to taste (*Note: 1 tsp. is mild; 2 tsp. has a bit of heat) 1 tablespoon chopped fresh Italian parsley 1 teaspoon sweet paprika or Spanish smoked paprika (pimentón) (*Note: use regular paprika if you use smoky ancho chili powder; use the smoked pimentón with regular chili powder.) Salt, preferably kosher salt, to taste Freshly ground pepper to taste 2 tablespoon sherry vinegar ¼ to ½ cup extra virgin olive oil, as needed Preparation: 1. Preheat the broiler and cover a baking sheet with foil. 2. Lightly toast the bread and nuts and set aside. 3. Cut the tomatoes in half, core and seed them; do the same with the peppers and quarter them. 4. Place the tomatoes and fresh peppers skin side up on the baking sheet and place under the broiler at the highest setting. Broil for two to four minutes, until skin is charred. Remove from the heat, transfer to a bowl and allow to cool. The skins on the tomatoes should peel off easily; you may have to scrape off the pepper skins after a few minutes. (see *Note about peppers) 5. Add the garlic cloves to a food processor and process until the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chile powder to the bowl and process to a dry paste. 6. Scrape down the sides of the bowl and add the peppers, tomatoes, parsley, paprika, salt and pepper and process until smooth. 7. With the machine running on slow, add the vinegar and olive oil in a slow stream, beginning with the smaller amount of olive oil and adding more until you achieve the consistency you want. Increase the speed and process until well mixed and scrape into a bowl. 8. Taste and adjust seasoning, adding salt or chile as desired. 9. Allow the sauce to stand for an hour or more at room temperature to meld the flavors before using. *Note: if you don’t want to bother roasting, peeling, and seeding the peppers, an acceptable substitute is a 12 ounce jar of Roasted Peppers, drained and patted dry. Proceed as above. **Note: left-over sauce will keep in the refrigerator in a tightly closed container for several days. https://www.the5tastestable.com/pork-tenderloin-with-apples-and-sage-recipe-print daily 0.75 2020-11-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1606748617578-BKHHX08JSK25R3PWLP90/Pork+and+Apples2.JPG Pork Tenderloin with Apples and Sage print Photo: c. foodblogchef 2020 Copy and paste to print the recipe. PORK TENDERLOIN WITH APPLES AND SAGE Serves 6 Ingredients: 2 pork tenderloins (about 1 ¾ lbs) 2 medium-size Granny Smith apples 3 Tbs. flour 1 tsp. cumin 1 Tbs. oil 4 Tbs. minced onion 2 Tbs. red-wine vinegar ¼ cup chicken broth 2 Tbs. honey 1 Tbs. tomato paste Preparation: 1. Sprinkle tenderloins with salt and pepper and cut into 3-4” pieces 2. Cut apples into quarters; peel and core 3. Blend flour with cumin and dredge tenderloin pieces 4. Heat oil in a heavy skillet and brown pork pieces evenly on all sides. Place the pork pieces on a platter and cover with foil to keep warm 5. Pour off most of the fat in a skillet and add the apples and onion and cook for 3-4 min; 6. Return pork to skillet and add vinegar, broth, honey, and tomato paste and bring mixture to a simmer; cover and cook for 15-20 min. https://www.the5tastestable.com/seared-scallops-with-romesco-sauce-recipe-print daily 0.75 2021-05-10 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1606753943567-5TG2NYZNTA3QUGENPNNV/Seared+Scallops+with+a+rich+Romesco+sauce.JPG Seared Scallops with Romesco Sauce print Photo: c. foodblogchef 2020 Copy and paste to print the recipe. SEARED SCALLOPS WITH ROMESCO SAUCE Serves 4 as a first-course starter Romesco Sauce Yield: about 2 cups Ingredients: 1 medium red pepper, and 1 orange or red Cubanelle pepper roasted, peeled, seeds and membranes removed 3 medium tomatoes or 4 Roma tomatoes (about 3/4 pound) 2 thick slices (about 2 ounces) baguette or country-style bread, crusts removed, lightly toasted 2 large garlic cloves, peeled ½ cup toasted almonds, or a combination of almonds and skinned toasted hazelnuts (I use ¼ cup of each) 1 to 2 teaspoons pure ground smoky ancho chile powder, or regular chili powder to taste (*Note: 1 tsp. is mild; 2 tsp. has a bit of heat) 1 tablespoon chopped fresh Italian parsley 1 teaspoon sweet paprika or Spanish smoked paprika (pimentón) (*Note: use regular paprika if you use smoky ancho chili powder; use the smoked pimentón with regular chili powder.) Salt, preferably kosher salt, to taste; freshly ground pepper to taste 2 tablespoon sherry vinegar ¼ to ½ cup extra virgin olive oil, as needed (*Note: Romesco will keep for a few days in a tightly sealed glass container in the fridge.) Preparation: 1. Preheat the broiler and cover a baking sheet with foil. 2. Lightly toast the bread and nuts and set them aside. 3. Cut the tomatoes in half, core, and seed them; do the same with the peppers and quarter them. 4. Place the tomatoes and fresh peppers skin side up on the baking sheet and place under the broiler at the highest setting. Broil for two to four minutes, until the skin is charred. Remove from the heat, transfer to a bowl and allow to cool. The skins on the tomatoes should peel off easily; you may have to scrape off the pepper skins after a few minutes. (see *Note about peppers) 5. Add the garlic cloves to a food processor and process until the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread, and chile powder to the bowl and process to a dry paste. 6. Scrape down the sides of the bowl and add the peppers, tomatoes, parsley, paprika, salt, and pepper, and process until smooth. 7. With the machine running on slow, add the vinegar and olive oil in a slow stream, beginning with the smaller amount of olive oil and adding more until you achieve the consistency you want. Increase the speed and process until well mixed and scrape into a bowl. 8. Taste and adjust seasoning, adding salt or chile as desired. Allow the sauce to stand for an hour or more at room temperature to meld the flavors before using. Left-over sauce will keep in the refrigerator in a tightly closed container for several days. *Note: if you don’t want to bother roasting, peeling, and seeding the peppers, an acceptable substitute is a 12-ounce jar of Roasted Peppers, drained and patted dry. Proceed as above. Seared Scallops: Serves 4 1. Use 12 large sea scallops, preferably flash frozen, to avoid the bitter taste of chemically treated scallops. 2. Pat the scallops dry and salt and pepper them. 3. Heat a heavy frying pan like a cast-iron skillet until it is very hot. (Your seasoned cast iron pan will begin to smoke.) 4. Add 1 tablespoon of olive oil, swirl the oil in the pan and add 6 scallops, cooking without moving the scallops for 2 minutes per side. Flip the scallops and cook for an additional 2 minutes. This should ensure a nice seared crust on the scallops without over-cooking them. Remove the scallops to a platter and tent; repeat the process above with the remaining 6 scallops. Prepare the plates: Spoon 3-4 tablespoons of Romesco onto a small plate, top with 3 scallops on each plate. Garnish with a few strands of green Japanese Salad for added color and texture. (optional) Serve with a crusty bread to dip in the delicious sauce. A Spanish Albariño or Verdejo, or a light Italian Vermentino, a soft Sauvignon Blanc, or even a slightly effervescent Portuguese Vinho Verde pair well with this dish. Salud! https://www.the5tastestable.com/baby-arugula-salad-recipe daily 0.75 2020-12-03 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1607010403134-7DGHE9G8NYESXWVJP559/Baby+Arugula+Salad+with+Micro+Greens%2C+Olives%2C+and+Artichoke+Hearts.JPG Baby Arugula Salad print Photo: c. foodblogchef 2020 https://www.the5tastestable.com/blackened-steak-recipe-print daily 0.75 2020-12-03 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1607006685268-6OF6904BYY0X3MSX002P/Blackened+Steak+with+Tomato+Salsa2.JPG Blackened Steak print Photo: c. foodblogchef 2020 Copy and paste to print the recipe. BLACKENED STEAK WITH HEIRLOOM TOMATO AND BASIL SALSA Serves 2 Ingredients: 2 New York Strip or Rib-Eye steaks about 8 ounces each and about an inch thick 2 tablespoons of butter, melted to brush on the meat Blackened Steak Spice (recipe below) Preparation: Preheat your cast iron skillet. 1. Using a paper towel, dry the surface of your steak well. This helps develop the crust in the blackening process. 2. Spread a layer of the spice mixture on a plate, brush both sides of the meat with melted butter and lay the meat on the spice mix to establish a layer of butter and spices that will create the delicious crust on your steak; do this on both sides of the meat. Alternatively, if you want flavor and less crust, you can sprinkle the spice mix over both sides of the buttered steak. 3. Once the skillet is very hot, place the steak on the skillet and don’t move it for 3 minutes. There will be a lot of smoke! After 3 minutes turn the steak over for another 3 minutes for rare or 4 minutes for medium-rare. 4. Remove the steak from the skillet, tent, and allow it to rest for 5 minutes. Cut the steak into ½ inch slices and serve garnished with Tomato Salsa accompanied by a green salad and some good bread. For the Salsa: Seed and chop the tomato(es). (One medium tomato will yield about 1/2 cup of salsa.) Thinly slice a few leaves of fresh Basil and add to the chopped tomato. Add two parts olive oil to one part red wine vinegar: 1 tablespoon olive oil/2 teaspoons vinegar. Salt and pepper to taste. Blackened Steak Spice Coffee is commonly used to add an earthy depth of flavor and complexity in chili recipes. In the spirit of Creole cooking, this blackening spice recipe incorporates finely ground coffee into a traditional blackening spice recipe for steak. It works! The spice mix is pungent and mildly hot, so if you want to kick-it-up-a-notch, increase the cayenne or red pepper flakes. Yield 3/4 cup Ingredients: 2 tablespoons cumin seeds (toasted lightly to bring out the oils and flavor) 1 tablespoon coriander seeds (lightly toasted) 2 tablespoon Ancho chili powder (or 1 Chipotle chili powder and 1 generic chili powder) 2 tablespoons finely ground strong coffee beans (I used 50/50 French Roast and Espresso) 1 tablespoon paprika 1 tablespoon smoked paprika (if you don’t have smoked paprika use another regular paprika) 1 tablespoon sea salt (or kosher salt) 1 tablespoon garlic powder 1 tablespoon dried oregano 1 teaspoon crushed red pepper flakes 1 teaspoon fresh black pepper 1/2 teaspoon cayenne pepper Preparation: 1. Toast the cumin and coriander seeds in a skillet over high heat for about 2 minutes; stirring constantly until fragrant. 2. In a spice grinder, blend the toasted cumin and coriander with the dried oregano and red pepper flakes, pulsing a few times until the seeds are pulverized. 3. Pour the spices from the grinder into a bowl and add the other ingredients. Whisk together to mix well. Store in an airtight container. https://www.the5tastestable.com/risotto-cake-recipe-print daily 0.75 2020-12-10 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1607619177830-3RUX2YZMRDABNM5RAVK0/Risotto+Cake2.JPG Risotto Cake print Photo: c. foodblogchef 2020 Copy and paste to print the recipe. RISOTTO CAKES Ingredients: …left-over risotto (I used Lemony Mushroom Risotto from this site, but any left-over risotto is fine.) …1 tablespoon olive oil …Panko bread crumbs (optional for added crunch value) Preparation: 1. Using about a 1/3 of a cup of cold risotto, gently compress the sticky risotto to form patties (like hamburger patties) about 1-1 ½ inches thick. (See *Note below) 2. Optional: spread some Panko crumbs on a plate and carefully press the risotto patty onto the crumbs to coat; repeat with other side. 3. Preheat a heavy bottom skillet over medium-high heat and add the olive oil. 4. Once the oil starts to shimmer, gently place the risotto cakes on the skillet and don’t move them for 2 minutes. At this point check for the desired golden brown crust; if it hasn’t reached golden brown, continue to cook for another minute. Gently turn over the cakes and cook for another 2-3 minutes. *Note: if you don’t want to handle sticky cold risotto, using a 2 or 3 inch cookie cutter as a mold and parchment paper on a flat surface, press the risotto into the round until you have the desired thickness for your patty. Use your fingers or a spoon to carefully push the perfectly formed risotto patty out of your cookie cutter mold. https://www.the5tastestable.com/chili-chocolate-pecans-recipe-print daily 0.75 2020-12-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1608127594068-WQE977YLQM5QD7RY0PCX/Spiced+Pecans2.JPG Chili Chocolate Pecans print Photo: c. foodblogchef 2020 Copy and paste to print the recipe. CHILI CHOCOLATE PECANS Yield about 4 cups Ingredients: ½ cup dark brown sugar ¼ cup cocoa powder ¼ cup finely grated dark chocolate (I used unsweetened, but semi-sweet would work.) 2 teaspoons sea or kosher salt ½ teaspoon cinnamon 3/4 teaspoon chili powder ¼ teaspoon cayenne pepper (or more to kick-it-up-a-notch) ¼ teaspoon freshly grated nutmeg 1/8 teaspoon allspice 1/8 teaspoon ground ginger 2-3 large egg whites 4 cups (about 1 pound) pecans (or your nuts of choice) 1/2 cup pepitas ½ cup Craisins (optional) Preparation: Preheat oven to 300°F, position rack in the middle position, line a rimmed baking sheet with tin foil, and grease lightly with oil or nonstick cooking spray. 1. In a medium bowl, stir together sugar, cocoa powder, chocolate, salt, cinnamon, chili powder, nutmeg, allspice, and ginger. 2. In a large bowl, lightly beat the egg whites until slightly foamy. Stir in the spiced sugar mixture until a smooth batter forms. (If the mixture is still dry add the third beaten egg white. You want a thick batter consistency.) 3. Fold in the pecans and pepitas until evenly coated. Spread the glazed pecans in a single even layer on the prepared baking sheet and bake until nuts are lightly toasted, about 30 minutes. 4. If you include craisins, as soon as you remove the sheet pan from the oven sprinkle the craisins over and stir to mix in. (If you bake the craisins they will be overly chewy and tough.) 5. Let cool, stirring several times to separate the nuts. Once cool, break up any remaining clumps and serve. Nuts can be stored in an airtight container at room temperature for up to 1 week. https://www.the5tastestable.com/maple-curry-candied-cashews-recipe-print daily 0.75 2020-12-18 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1608317591759-OEGTFXN7X0EO1PEI006S/Maple+Curried+Cashews2.JPG Maple Curry Candied Cashews print Photo: c. foodblogchef 2020 Copy and paste to print the recipe. MAPLE CURRY CANDIED CASHEWS Yield 2 cups Ingredients: 2 cups cashews ¼ cup maple syrup 1 teaspoon Madras curry powder ½ teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon chili powder 1 teaspoon kosher or sea salt ½ teaspoon cayenne pepper Preparation: Preheat oven to 300 F. Line a baking sheet with parchment paper or greased tin foil 1. Place the maple syrup and nuts in a medium-sized bowl and toss until well coated. Add the remaining ingredients and mix well to coat evenly. Transfer the nuts to the prepared sheet and arrange in a single layer. Bake until lightly browned, stirring occasionally, 25 to 30 minutes. 2. Remove from the oven, immediately loosen the nuts with a spatula, separate the clumps, and set aside to cool to room temperature before serving otherwise they won’t have a good crunch. https://www.the5tastestable.com/the-perfect-flan-recipe-print daily 0.75 2020-12-23 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1608697746091-SDNF1PFE1FH61D091ZGC/Flan.JPG The Perfect Flan print Photo: c. foodblogchef 2020 Copy and paste to print the recipe. The Perfect Flan Serves 6 Ingredients: 1 ¾ cups whipping cream 1 cup whole milk (do not use low-fat or nonfat) Pinch of salt ½ vanilla bean split lengthwise (or 2 teaspoons vanilla extract) 2-3 teaspoons finely grated lemon zest (optional) 1 cup sugar 1/3 cup water 3 large eggs 2 large yolks 7 tablespoons sugar Preparation: Position the rack in the center of the oven and preheat to 350°F. 1. Combine cream, milk, and salt in a heavy medium saucepan. Add the vanilla: scrape the seeds from the vanilla bean into the cream mixture and add the bean; alternatively, add the vanilla extract. Bring to a simmer over medium heat. Remove from heat and let steep for about 30 minutes. 2. Meanwhile, combine 1 cup of sugar and 1/3 cup of water in another heavy medium saucepan. Stir over low heat until the sugar dissolves. Increase heat to medium-high and cook without stirring for about 10 minutes brushing down the sides of the pan with a wet pastry brush and swirling the pan occasionally until the boiling syrup just begins to turn a deep amber. Be careful not to overcook or the caramel will taste burnt. Quickly pour the caramel into six 3/4-cup ramekins or custard cups covering the bottom of each ramekin. Set the ramekins into a 13x9x2-inch baking pan with an inch of hot water in the bottom. (This will help keep the caramel from setting up too quickly.) 3. Whisk the eggs, egg yolks, and 7 tablespoons of sugar in a medium bowl just until blended. Gradually and gently whisk the cream mixture into the egg mixture without creating lots of foam. Pour the custard through a small mesh sieve into a 4 cup measuring cup and then pour, dividing evenly, into the ramekins. Pour enough hot water into the baking pan to come halfway up the sides of the ramekins. 4. Bake until the centers of the flans are gently set, about 30 minutes. Check the flans after 30 minutes and shake the baking pan. The flans are done when the center of the flan barely moves when you shake the baking pan. Transfer the flans to a rack and cool. Chill until cold, about 2 hours. Cover with tin foil or plastic wrap and chill overnight. (Can be made 2 days ahead.) 5. To serve, run a small sharp knife around the flan to loosen. Turn over onto a small plate. Shake gently and tap the bottom to release the flan. Carefully lift off the ramekin allowing the caramel syrup to run over the flan. Repeat with the remaining flans and serve. https://www.the5tastestable.com/shrimp-with-saffron-aioli-recipe-print daily 0.75 2020-12-30 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1609339148511-S535URRLHAIRHBXKCI94/Anise+Flavored+Shrimp+with+Saffron+Aioli2.JPG Shrimp with Saffron Aioli print Photo: c. foodblogchef 2020 Copy and paste to print the recipe ANISE FLAVORED SHRIMP WITH SAFFRON AIOLI Yields 4 appetizer servings For the Shrimp Ingredients: 1 pound 21-25 count shrimp shelled 3 tablespoons olive oil 1 tablespoon fresh lemon juice 2 teaspoons dried oregano 1-2 teaspoons garlic powder to taste 2 tablespoons Anisette (or other licorice-flavored liqueur, like Ricard or Pernod) Preparation: 1. Mix all the ingredients in a medium-sized bowl and allow to marinate for 1/2-1 hour. 2. Spread the shrimp on a sheet pan and place under a preheated broiler until opaque and barely pink, about 2 minutes. 3. Remove from the oven, drizzle with Anisette, and serve while warm. 4. Garnish with chopped parsley (optional) For the Saffron Aioli Quick Aioli: ½ cup mayonnaise ½ garlic clove (finely minced or grated and mashed to a paste with a pinch of salt) 1 tablespoon olive oil 1-2 teaspoons fresh lemon juice (start with 1 teaspoon, mix, taste, adjust to taste) Pinch of salt (to taste) Freshly ground black pepper (to taste) Pinch of saffron-optional (crumbled and soaked in 2-3 teaspoons of hot water for 5 minutes to release the full flavor) ½ teaspoon Dijon mustard (optional: add up to ½ teaspoon to taste after mixing the other ingredients first) After soaking the saffron, combine all the ingredients and mix well. Taste and adjust the seasonings to taste. Refrigerate for an hour before serving to allow the flavors to meld. Plate the shrimp Serve the shrimp as appetizers with the aioli for dipping. https://www.the5tastestable.com/baked-apples-with-almonds-dates-and-bourbon-recipe-print daily 0.75 2021-01-02 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1609550195819-QO1PEL1QNO9DLT0DW0GQ/Baked+Apple.JPG Caramelized Baked Apples with Almonds Dates and Bourbon print Photo: c. foodblogchef 2020 Copy and paste to print the recipe. CARAMELIZED BAKED APPLES WITH ALMONDS DATES AND BOURBON Serves 4-6 Ingredients: 1/4 cup (1/2 stick) plus 1 1/2 tablespoons unsalted butter, melted 1/4 cup bourbon 1/4 cup apple juice 1/2 cup (packed) golden brown sugar (or ¼ cup + 2 tablespoons of maple syrup) 2 large egg yolks 1 tablespoon whipping cream 2 teaspoons minced peeled fresh ginger 2 teaspoons all-purpose flour 1 teaspoon grated lemon peel 1/2 cup almonds, toasted, finely chopped (pecans or walnuts would work as well) 6 pitted dates, chopped 4 large apples or 6 medium-size apples (like Gala, Roma, Cortland, Honey Crisp) Additional melted butter Bourbon whipped cream (add a tablespoon of bourbon to your already stiff whipped cream) Preparation: Preheat oven to 350°F. 1. Mix 1/4 cup butter, bourbon, and juice in an oven-proof glass baking dish. Mix sugar, egg yolks, 1 tablespoon cream, ginger, flour, lemon peel, and 1 ½ tablespoons of butter in a small bowl until smooth. Mix in the toasted almonds and dates. 2. Cut off the top ½ inch of the apples and reserve. Insert and remove an apple corer, being careful not to penetrate the bottom of the apple. Using a melon ball scoop or small spoon, scoop out the loosened core of the apples. Be careful to leave the bottom intact or the filling will ooze out the bottom of the apple as it cooks. 3. Using a vegetable peeler, remove a 1-inch-wide strip of peel from around the top of the cavity. Pack the cavities with the almond mixture and mound an extra spoonful atop the apples. Arrange the apples in the prepared dish with butter, bourbon, and juice. Brush the exposed apple surfaces with the sauce in the dish. (Optional: place the reserved slices atop the mound of almond mixture like a hat on each apple to keep the top from browning too much; alternatively cover the apples lightly with foil if they brown too much before being done.) 4. Bake until a tester inserts easily into an apple, brushing occasionally with juices and covering loosely with foil if the filling is browning too quickly, about 45 minutes. Serve warm or at room temperature with bourbon whipped cream. https://www.the5tastestable.com/snow-pea-salad-recipe-print daily 0.75 2021-01-23 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1611414991603-5YUI15A5CAA3481T42M0/Snow+Peas+Salad.JPG Snow Pea Salad print Photo: c. foodblogchef 2021 Copy and paste to print the recipe. SNOW PEAS SALAD WITH WALNUTS AND CRAISINS Serves 4 Ingredients: about 10 snow peas per person= 40 snow peas 6 tablespoons of toasted, chopped walnuts 4 tablespoons of macerated Craisins coarsely chopped microgreens for garnish a handful of curly, baby green lettuce or mixed greens (optional) White Balsamic Vinaigrette Method: 1. Make the vinaigrette: (makes 1 cup) Using a whisk or fork, vigorously whisk together (see Note) ¼ cup white balsamic vinegar (or white wine vinegar) ¾ cup olive oil 1 tablespoon minced shallot (optional) 1 teaspoon Dijon mustard ¼ teaspoon salt ¼ teaspoon black pepper ¼-½ teaspoon sugar (optional) if the vinaigrette is too acidy for your taste *Note: you can throw all the ingredients into a Magic Bullet to emulsify the oil and mix the ingredients, or put all the ingredients into a jar with a tight-fitting cap and shake vigorously until well mixed. 2. Macerate the Craisins: Cover ¼ cup of Craisins with the vinaigrette and macerate for at least an hour to soften the Craisins. 3. Toast the walnuts: Use either a toaster oven or skillet on your stove-top and toast the walnuts to intensify the flavor; allow to cool before adding to the salad. 4. Steam the snow peas for about 1 minute until bright green and crisp-tender. Immediately rinse them in cold water to retain the color and prevent them from over-cooking. 5. Assemble the salad: Arrange the snow peas (and greens if using) on individual salad plates. Sprinkle with walnuts, Craisins, and microgreens. Add coarsely ground black pepper to taste. Dress with the vinaigrette to individual taste. https://www.the5tastestable.com/cured-salmon-recipe-print daily 0.75 2021-02-01 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1612202329117-W8QZ3X10F4N485LAWMO6/Cured+Salmon.JPG Cured Salmon Gravlax print Photo: c. foodblogchef 2021 Copy and paste to print the recipe. Cured Salmon Gravlax with Fennel-Orange Crema Yield: 2 servings as a main course, 8 to 10 as an hors d’oeuvre For the Gravlax: • ½ teaspoon black peppercorns • 2 teaspoons sugar • 1 ¾ teaspoons kosher salt • ½ teaspoon finely grated orange zest (can substitute lemon zest) • 1 one-pound, skin-on salmon fillet • ½ cup chopped fennel fronds, more for serving (can substitute dill) • 2 tablespoons chopped fresh tarragon • 4 teaspoons Vodka or another neutral spirit (Gin, Aquavit, etc.) For the Fennel-Orange Crema: • ½ cup crème fraiche or sour cream • ½ garlic clove (finely minced or grated and mashed to a paste with a pinch of salt) • 1-2 teaspoons fresh lemon juice (start with 1 teaspoon, mix, taste, adjust to taste) • Pinch of salt (to taste) • Freshly ground black pepper (to taste) • 1 tablespoon chopped fennel fronds, more for garnish • 1 tablespoon finely chopped fresh tarragon • ¾ teaspoon finely grated orange zest • ¼ teaspoon coarsely ground black pepper, more for serving • Slices of cocktail pumpernickel, for serving • Fresh lemon juice, for serving. 1. To make the cured salmon: using a mortar and pestle or the side of a knife, lightly crush the peppercorns. Transfer to a small bowl and stir in the sugar, salt, and orange zest. Rub mixture over salmon flesh; press the fennel fronds and tarragon all over flesh and sprinkle with the spirit. Put the seasoned salmon in a zip-lock plastic bag with the air squeezed out, or wrap well with plastic wrap and place in a skillet or on a sheet pan. Place a plate or other skillet atop the salmon packet and weight-down with something like a 48 ounce can of tomatoes or heavy skillet. Refrigerate for 1 to 3 days. Turn the fish after 12 hours and taste after 24 hours. A moderate cure is achieved after about 36 hours. 2. To make the fennel-orange crema: using a mortar and pestle or the side of a knife, or a microplane mash the garlic with a pinch of salt until it forms a paste. Transfer to a bowl and add the crème fraiche or sour cream, 1 tablespoon of fennel fronds, tarragon, orange zest, lemon juice, and pepper. Stir to combine. 3. Wipe off most of the marinade from the salmon and slice off the skin. Thinly slice the fish across the grain at an acute angle. To serve, spread the fennel-orange crema mixture on slices of pumpernickel, pile the sliced salmon on the pumpernickel, and sprinkle with salt, more black pepper, and a little lemon juice. Top with fennel fronds and diced Pickled Avocado. https://www.the5tastestable.com/avocado-pickles-recipe daily 0.75 2021-02-03 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1612212132714-DZ4E7QYV9PFZL8FR6PN9/Avocado+Pickles.jpg Avocado Pickles print https://www.the5tastestable.com/orange-panna-cotta-print daily 0.75 2021-02-07 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1612737119065-MCWBKXZTWE81UHPLXYTF/Orange+Panna+Cotta+with+Strawberry+Sauce.JPG Orange Panna Cotta print Photo: c. foodblogchef 2021 Copy and paste to print the recipe. ORANGE PANNA COTTA WITH STRAWBERRY COULIS Serves 6-8 The classic Italian dessert Panna Cotta, which means “cooked cream”, originated in the Piedmont region of Italy. This riff on Panna Cotta uses the standard proportions of heavy cream to milk or half-and-half, but I use less sugar and add a small amount of orange flavor to change the flavor profile from “creamy-vanilla” to “creamy-orange-vanilla”. A light strawberry coulis balances the creamy richness of the panna cotta. Gustare! Ingredients: 1/2 cup of freshly squeezed orange juice strained + 1 tablespoon reserved 1 tablespoon grated orange zest 1 cup heavy cream 1 ¼ cup Half-and-Half ¼ cup sugar (I used Sugar in the Raw turbinado sugar) 2 teaspoons unflavored gelatin 1-2 teaspoons vanilla extract 1 cup fresh or frozen unsweetened strawberries thawed 3 tablespoons of confectioners sugar 1-2 tablespoons fresh orange juice to taste 1 tablespoon Triple Sec or other orange-flavored liqueur (optional) Preparation: For the Panna Cotta: 1. In a small saucepan on the stovetop, reduce ½ cup of orange juice to ¼ cup of juice and cool to room temperature. 2. Sprinkle the gelatin evenly over the cooled orange juice and set aside while the gelatin softens. 3. Using a 2-3 quart saucepan over medium heat, mix the sugar, orange zest, half-and-half, and heavy cream stirring until the sugar dissolves and the mixture just comes to a boil. 4. Remove from heat and strain the mixture to remove the orange zest; add the vanilla. 5. Mix a cup of the cream mixture with the orange juice-gelatin mixture and stir until the gelatin has dissolved and there are no lumps. 6. Add the mixture to the remaining warm cream and stir until fully incorporated. (see Note) 7. Pour the mixture into lightly oiled ramekins and place in a cool place or the fridge. For the Strawberry Coulis: 1. Combine the reserved orange juice, strawberries, and sugar in a saucepan over medium heat and cook, stirring frequently until the strawberries collapse and are mushy and the ingredients are well mixed. 2. Add the mixture to a blender and puree until smooth. 3. Strain through a fine sieve to remove the seeds from the strawberries. Set aside and refrigerate until ready to serve. To Serve: Place each ramekin in hot water briefly and use a thin knife to release the custard from the sides of the ramekin and carefully tip the panna cotta out onto a dessert plate. Drizzle over with the strawberry coulis, or spoon the coulis on the plate around the edges of the panna cotta. Notes: 1. If there are any lumps of undissolved gelatin, strain again to remove the lumps. 2. Store any extra coulis covered in the fridge for up to a week, or pour into an ice-cube tray and freeze covered with plastic wrap for up to a month. 3. Left-over panna cotta in ramekins will keep in the fridge for a day or two. https://www.greatitalianchefs.com/how-to-cook/how-to-make-panna-cotta https://www.the5tastestable.com/hardcooked-eggs-recipe daily 0.75 2021-02-09 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1612889215476-NONF3I6AVHT5O1DI9KCX/Easy+Peel+Hardcooked+Eggs.JPG Easy Peel Perfect Steamed Hardcooked Eggs print Photo: c. foodblogchef 2021 https://www.the5tastestable.com/pork-pie-recipe-print daily 0.75 2021-02-15 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1613424447169-ORG7QBVIF8DO0NJK63CX/Pork+Pie.JPG Québec Pork Pie (Tourtière) print Photo: c. foodblogchef 2021 Copy and paste to print the recipe. QUEBEC PORK PIE (Tourtière) Servings 4-6 (a 9-inch pie) Ingredients: 1 pound ground pork ideally organic & local ¾ cups cold water or chicken stock (I use chicken stock) ½ cup finely chopped onion ¼ cup finely chopped celery ½ teaspoon ground black pepper 1 bay leaf ½ teaspoon dried savory ¼ teaspoon dried rosemary ¼ teaspoon grated nutmeg ¼ teaspoon cinnamon salt a small potato diced pastry for one double-crust 9-inch pies 1 egg beaten, for glaze Preparation: 1. In a large, heavy frying pan, sauté the onion and celery until translucent 2. Add the meat and brown; when brown, add the stock and the rest of the ingredients (onion, celery, pepper, bay leaf, savory, rosemary, nutmeg, and cinnamon). Cook, covered, over medium-low heat for 30 minutes; stir often. Add more water if the mixture dries out. 3. Halfway through cooking time, season with salt to taste. 4. Remove bay leaf and allow to cool before assembling the pie. 5. After assembling the pie crust, lightly brush the top of the pie with an egg wash comprised of a well-beaten egg and a tablespoon of water. This will give the crust a shiny golden sheen when it comes out of the oven. 6. Preheat the oven to 375F and bake for 45-50 minutes until the crust is golden brown. https://www.the5tastestable.com/green-apple-ginger-chutney-print daily 0.75 2021-07-04 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1613415068613-MUWGWJ5VS3Z7UO4NK0KX/Green+Apple-Ginger+Chutney.JPG Green Apple-Ginger Chutney print Photo: c. foodblogchef 2021 Copy and paste to print the recipe. GREEN APPLE-GINGER CHUTNEY Yield about 1 cup Ingredients: 2 tablespoons packed light-brown or turbinado sugar (I use turbinado.) 2 tablespoons cider vinegar 1/2 teaspoon seeded and minced fresh jalapeño (can use minced jar jalapeños.) ½ teaspoon cinnamon 1 whole clove 1+ cup of green apple, peeled, cored, and cut into 1/2-inch cubes 1/4 cup finely diced yellow onion 1 tablespoon dried cranberries (Craisins) 1/4 teaspoon mustard seeds 1 teaspoon grated fresh ginger Kosher salt Preparation: 1. Combine the sugar, vinegar, jalapeño, cinnamon, and clove in a heavy-duty saucepan. Cook over medium-high heat until the sugar is completely dissolved, 3 to 4 minutes. 2. Stir in the apple, onion, cranberries, mustard seeds, fresh ginger, and 1/4 teaspoon of salt. 3. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the mixture is soft and the liquid has reduced somewhat about 30-40 minutes. 4.Uncover and continue to simmer until the liquid has almost evaporated, about 10 minutes more. (You want to leave a small amount of liquid in the bottom of the pan.) Adapted from: https://www.finecooking.com/recipe/pear-ginger-chutney https://www.the5tastestable.com/pie-crust-recipe-print daily 0.75 2021-02-16 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1613496459911-3W35557HB71S78U7DHFE/Pork+Pie2.jpg Pate Brisée Pie Crust recipe print Photo: c. foodblogchef 2021 Copy and paste to print the recipe. Pate Brisée Pie Crust 2- 9 inch crusts Ingredients: 2 ½ cups (320 grams) unbleached all-purpose flour 1 tablespoon granulated sugar 1 teaspoon fine sea salt (if using salted butter reduce salt to ½ tsp.) less than ½ cup (120 milliliters) ice water 1 cup (225 grams) very cold unsalted butter (2 sticks), cut into 1-inch cubes make ½ inch cubes and freeze for a few minutes Preparation: 1. In a medium bowl or food processor, whisk together the flour, sugar, and salt; set aside. 2. In a measuring cup or a small bowl, combine the cold water and vinegar; set aside. 3. If using a food processor, evenly distribute the cubes of chilled butter over the flour and pulse 15-20 times to incorporate the butter with the flour. If not using a food processor, gently toss the chilled butter in the flour mixture until coated, then use a pastry blender to cut the butter into the flour. (You should have pieces of butter that range from sandy patches to pea-size chunks, with some larger bits as well.) 4. Drizzle in about a quarter cup of the ice water mixture and stir lightly with a fork, or pulse in the food processor until the flour is evenly moistened and the dough starts to come together. If the dough seems dry, add a little more ice water, 1 to 2 tablespoons at a time. The dough will still look a bit shaggy at this point. If you grab a small piece of dough and press it slightly with your hand, it should mostly hold together. (Note: the Joy of Baking video is very helpful here.) 5. Dump the dough out onto an unfloured work surface and gather it together into a tight mound. Using the heel of your hand, smear the dough a little at a time, pushing it away from you and working your way down the mass of dough to create flat layers of flour and butter. Gather the dough back together with a bench scraper, layering the clumps of dough on top of one another. 6. Repeat the process once or twice more; the dough should still have some big pieces of butter visible. Do not overwork the dough or it will be tough. 7. Cut the dough in half. Shape each piece into a disk and flatten each to about a 5 inch round. Wrap the disks in plastic and put them in the refrigerator for at least 1 hour, or overnight, to rest. 8. Remove the dough from the fridge about 20 minutes before rolling out. 9. Using a rolling pin, roll out the dough to a scant 1/8 inch thickness, rotating the disk as you roll the dough to achieve a uniform thickness throughout. 10. The dough can be stored for 3 days in the refrigerator or up to 1 month in the freezer. If making the dough in advance to freeze: Roll out the dough on a piece of parchment paper, then carefully roll it up in the parchment. Write the date on the parchment and pop it into the freezer to firm up, about 30 minutes. Then wrap the crust securely in plastic wrap. Defrost the dough in the refrigerator overnight or thaw it on the kitchen counter for about 30 minutes before using. *Note: If you are a novice pie crust maker, I highly recommend viewing the two videos below before you make your pie crust. https://www.joyofbaking.com/PieCrust.html https://www.bonappetit.com/test-kitchen/how-to/article/never-mess-up-pie-crust https://www.the5tastestable.com/pearl-couscous-with-asian-pear-recipe-print daily 0.75 2021-02-20 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1613796321979-0O032YNVP3UWO2H3DC0H/Pearl+Couscous+with+Asian+Pear.JPG Pearl Couscous with Asian Pear, Cranberries, and Ginger Vinaigrette print Photo: c. foodblogchef 2021 Copy and paste to print the recipe. PEARL COUSCOUS WITH ASIAN PEAR, CRANBERRIES, AND GINGER VINAIGRETTE 4-6 servings For the Couscous Ingredients: 1 tablespoon olive oil 1 cup Pearl (Israeli) Couscous (or barley or orzo) 2+ cups low-sodium chicken broth ½ cup finely chopped onion ¼ cup chopped cilantro 1-2 teaspoons finely minced jalapeño 1 Asian Pear cored, peeled, and diced ½ cup dried cranberries ¼ cup chopped walnuts toasted (see *Note) Preparation: 1. In a medium saucepan, heat the olive oil on medium-high heat. Add the onion and sauté stirring for a minute. Add the couscous and cook, stirring until slightly browned and aromatic, about 3 to 5 minutes. 2. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes stirring occasionally until the liquid has evaporated. When done, the couscous should be tender and slightly chewy, not crunchy. If you need to add more chicken broth to finish cooking the couscous, add 1/2 cup chicken broth at a time and cook until the couscous is tender. 3. Transfer the cooked couscous to a large bowl and set aside to cool. 4. Once the couscous has cooled a bit, add the vinaigrette and mix to coat the couscous. 5. Add the pear, cilantro, minced jalapeño, and dried cranberries and mix gently. 6. Mix in the toasted walnuts just before serving. For the Vinaigrette: Ingredients: 2 tablespoons rice wine vinegar 1.5 tablespoons maple syrup 3 teaspoons grated fresh ginger ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2-3 tablespoons olive oil Preparation: 1. In a small bowl, combine the vinegar, maple syrup, ginger, salt, and pepper. 2. Whisk in the olive oil until smooth and emulsified. 3. Pour the vinaigrette over the couscous and toss to coat evenly. *Note: To toast the walnuts, preheat the oven or toaster oven to 350 degrees F. Arrange the walnuts in a single layer on a baking sheet. Bake for about 5 minutes or until golden brown. Monitor carefully to avoid burning. Cool completely before chopping and using. https://www.the5tastestable.com/pork-with-pear-ginger-sauce-recipe-print daily 0.75 2021-02-21 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1613936640945-63816EYEIVDHIA19Y96T/Pork+with+Pear-Ginger+Sauce.JPG Pork Medallions with Pear-Ginger Sauce print Photo: c. foodblogchef 2021 Copy and paste to print the recipe. PORK MEDALLIONS WITH PEAR-GINGER SAUCE Yield: serves 4 Ingredients: 8- 1 inch thick pork tenderloin medallions 2 tablespoons canola or other vegetable oil 2 tablespoons unsalted butter 1/3 cup minced shallots 2 tablespoons minced ginger 1 large pear (Asian, Anjou, Bartlett, or Bosc), peeled and diced 1 ½ cups chicken stock 3 tablespoons cider vinegar 2 tablespoons honey 2 teaspoons Dijon mustard ¼ teaspoon dried rosemary (or 1 teaspoon fresh rosemary minced) Salt and freshly ground black pepper Preparation: 1. Salt the pork medallions well and let them sit at room temperature while you chop the vegetables and pear. 2. Heat the oil in a large frying pan over medium-high heat until shimmering. 3. Pat the medallions dry with a paper towel. Working in batches so as not to crowd the pan, sear the medallions until nicely browned, about 3 minutes per side depending on how hot your burner is. 4. Remove the medallions from the pan to a plate and tent. 5. Melt the butter in the same skillet and add the shallots and ginger and cook for a minute or two. Add the chopped pear and cook, stirring, for another minute or two. 6. Add the chicken stock, vinegar, rosemary, and honey and bring to a rolling boil. 7. Boil vigorously until the liquid is reduced by 2/3, about 4-6 minutes. Whisk in the 2 teaspoons of Dijon. Add salt and black pepper to taste. 8. Return the medallions to the still-hot sauce and reheat for a couple of minutes. https://www.the5tastestable.com/frisee-pear-salad-recipe-print daily 0.75 2021-02-25 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1614264329923-53Y4I05U08YKZAWJX7EX/Fris%C3%A9e+and+Pear+Salad2.JPG Frisée Pear Salad print Photo: c. foodblogchef 2021 Copy and paste to print the recipe. Here is a lighter side-salad or even a starter, using dried cranberries macerated in a tangy white wine vinaigrette and sweet juicy pear contrasted with the slightly bitter frisée, crunchy-chewy pancetta, and creamy-salty Gorgonzola. All 5 taste senses engaged along with a visually appealing easy to make fun salad. I hope you enjoy it. Frisée and Pear Salad Serves 4 Ingredients: 1 head of frisée (aka chicory or curly endive) 2 Bosc or Asian Pears peeled and diced to ½ inch ¼ cup diced pancetta or slab bacon (sub toasted walnuts for vegetarian version) 1/3 cup dried cranberries coarsely chopped 2 tablespoons crumbled Gorgonzola Micro-greens (optional) White Wine Vinaigrette (See Note) Ground black pepper Preparation: 1. Macerate the craisins in the vinaigrette an hour before using. 2. Brown the pancetta. 3. Tear the frisée into a bowl. 4. Remove the craisins from the vinaigrette and sprinkle over the frisée. 5. Lightly dress the frisée with the vinaigrette. 6. Place a mound of the dressed frisée-craisins mixture on individual salad plates. 7. Drizzle some of the vinaigrette over the diced pear to coat and add the pear the greens. 8. Garnish with the browned pancetta, gorgonzola, and micro-greens. 9. Serve immediately with freshly ground black pepper and vinaigrette on the side. *Note: for the Vinaigrette: Mix ¼ cup white wine vinegar with ¼ teaspoon each of salt and pepper (or to taste). Add a ½ teaspoon of Dijon mustard Whisk in ½ cup of good olive oil until emulsified https://www.the5tastestable.com/baked-scallops-in-wine-sauce-recipe-print daily 0.75 2021-03-02 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1614710315591-8OCLUJVTLKCQ40VC2JUB/Baked+Scallops.JPG Baked Scallops in Wine Sauce print Photo: c. foodblogchef 2021 Copy and paste to print the recipe. BAKED SCALLOPS IN WINE SAUCE Makes 6-8 first-course servings; 4 main course Ingredients: 1/3 cup Panko bread crumbs 1/4 cup finely grated Parmigiano-Reggiano (1/2 ounce) 1 1/4 cups dry white wine 1 cup clam juice or fish stock 1/2 small onion, sliced 1/2 Turkish or 1/4 California bay leaf 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon Cognac or Brandy (optional but recommended) 1 teaspoon finely grated lemon zest 1 pound sea scallops, tough muscle removed from the side of each if necessary, and scallops cut into 3/4-inch pieces 1/2 pound small mushrooms, halved lengthwise, then thinly sliced lengthwise 6 tablespoons butter 1/2 cup heavy cream 1 large egg yolk 1 tablespoon all-purpose flour pinch of cayenne (optional) 1 1/2 tablespoons minced fresh flat-leaf parsley for garnish Preparation: Preheat oven to 400°F. 1. Mix the Panko and Parmesan cheese with 2 tablespoons of melted butter and set aside. 2. Add wine, clam juice, onion, bay leaf, salt, and pepper to a heavy saucepan, bring to a boil and simmer until reduced to about 1 cup, 8 to 10 minutes. Pour the cooking liquid through a sieve into a bowl and set aside. Wipe out the saucepan with a paper towel. 3. Cook the mushrooms in 2 tablespoons butter in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until most of the liquid mushrooms give off is evaporated, about 5 minutes. Remove from heat and add the cognac, lemon zest, and scallops and mix to coat the scallops. (You’re not cooking the scallops at this point.) Season with salt and pepper and set aside. 4. Whisk together the cream and egg yolk in a heatproof bowl. 5. Make a roux by melting 2 tablespoons butter to the cleaned saucepan over moderately low heat, then add the flour and cook stirring until the roux begins to turn a pale golden color. 6. Remove the pan from the heat and add the reduced cooking liquid in a stream, whisking constantly. Return the pan to heat and simmer, whisking constantly until the sauce thickens. 7. Pour the sauce in a slow stream into the cream mixture, whisking constantly, then pour the sauce back into the pan, add the pinch of cayenne, and simmer, whisking for a minute. Remove from heat and season with salt and pepper. 8. Stir scallops and mushrooms into the sauce, then divide among scallop shells or oven-safe ramekins and sprinkle with the bread crumb mixture. 9. Place the ramekins on a sheet pan in the upper third of the oven and bake for about 15 minutes until the breadcrumbs are golden brown and the sauce is bubbling. 10. Garnish with finely chopped parsley as a first course, or as a main course with warm Sweet Potato Puree piped or spooned around the edge of the scallops accompanied by a salad. https://www.the5tastestable.com/lemongrass-basil-vodka-gimlet-recipe-print daily 0.75 2021-03-04 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1614870098522-Q05R3ZNPZBSCG2DQBO8B/Lemongrass-Basil+Vodka+Gimlet2.JPG Lemongrass-Basil Vodka Gimlet print Photo: c. foodblogchef 2021 Copy and paste to print the recipe. LEMONGRASS-BASIL VODKA GIMLET Yield: 1 drink Ingredients: 1 stalk lemongrass chopped into 1-inch pieces and smashed 1/4 cup + 2 teaspoons sugar 1 cup of water juice of 1 lime 3 large leaves of basil 2-3 ounces Vodka (to taste) ice, to chill Method: Make the lemongrass simple syrup: 1. Chop the lemongrass stalk into 1-inch pieces, and bruise using a mortar and pestle or rolling pin. 2. Place them in a pot with 1 cup of water and 1/4 cup sugar. Bring to a boil, then reduce the heat and simmer for 2 minutes. Turn off the heat and let the syrup infuse for about 2 hours before using. 3. Strain the syrup, pressing down on the lemongrass stalks to extract maximum flavor. Chill until ready to use. Once the syrup is strained, it will keep in your fridge for a couple of weeks. To build the cocktail: 4. Arrange a cocktail glass on a work surface and place 1/2 teaspoon sugar in the glass. Add the lime juice to the glass along with the basil, and muddle together. 5. Pour in 2-3 ounces vodka and 2 ounces lemongrass syrup. Add the mixture to a cocktail shaker with a ½ cup of ice and shake to chill. 6. Strain into a coup or small martini glass neat, or a cocktail glass over ice and serve garnished with a lime round or basil leaf. https://www.the5tastestable.com/sweet-potato-puree-recipe-print daily 0.75 2021-03-04 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1614873813491-VMMBHZSBKONJKRPSW2C5/Sweet+Potato+Pur%C3%A9e.JPG Sweet Potato Purée print Photo: c. foodblogchef 2021 Copy and paste to print the recipe. SWEET POTATO PUREE Serves 6 Ingredients: 3 pounds sweet potatoes, peeled and cut into 1-inch chunks 1/2 cup half-and-half 1 1/2 teaspoons grated orange zest 1/2 cup freshly squeezed orange juice 1/4 teaspoon ground cayenne pepper Kosher salt and freshly ground black pepper 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1/4 teaspoon nutmeg Preparation: 1. Place a steamer insert or a mesh colander in a large pot and add enough water to reach the bottom of the steamer. Place the sweet potatoes in the steamer and bring the water to a boil. Cover the pot, lower the heat, and cook over simmering water for about 25 minutes, until very tender. Check occasionally to be sure the water doesn't boil away. Alternatively, simply boil the chunks the way you would white potatoes, covered with some lightly salted water, until very tender. 2. Transfer the drained sweet potatoes to a food processor. With the processor on low, slowly add the half-and-half, orange zest, orange juice, cayenne pepper, nutmeg, 1 teaspoon salt, and ½ teaspoon black pepper until incorporated. Add the softened butter, 1 tablespoon at a time, with the processor on low until incorporated and smooth. If necessary adjust the seasonings to your taste. Serve hot. https://www.the5tastestable.com/duck-spring-roll-recipe-print daily 0.75 2021-03-13 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1615656933873-GIC8I0G1H7V7BU5W3O9A/Crispy+Duck+Spring+Roll.JPG Crispy Duck Spring Roll print Photo: c. foodblogchef 2021 Copy and past to print the recipe. CRISPY DUCK SPRING ROLL Serves 4 Ingredients: prepare and assemble your ingredients ahead. 2 legs crispy duck confit pickled carrot matchsticks (recipe below) a small hand full of fresh cilantro, thick stems removed Hoisin sauce (about a tablespoon per spring roll) available at your supermarket or local Asian specialty market) ½ a small cucumber, peeled and seeded, and cut into thin matchsticks 4 scallions, the light green and white parts shredded Vietnamese spring roll wrappers. You can find these at your local market or Asian specialty market. For ease of use, buy the larger-size wrappers. Preparation: 1. Prepare the pickled carrot and ginger: Makes about 1 cup 1 medium carrot, peeled, and cut into thin matchsticks ¼ teaspoon salt + a pinch ¼ cup + 1 teaspoon sugar ¾ cup of white vinegar ½ cup lukewarm water 6 thin slices of fresh ginger 1. Place the carrot matchsticks in a bowl and sprinkle with salt and 1 teaspoon of sugar. Mix around for a minute or two expelling the water from them. They will soften and liquid will pool at the bottom of the bowl. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Dry gently with a paper towel and return the carrot sticks to the bowl along with the ginger. 2. Make the brine. In a bowl, combine the sugar, a pinch of salt, vinegar, ginger, and water, and stir to dissolve the sugar. 3. Pour the sugar-vinegar mixture over the ginger and carrot sticks. The brine should cover the vegetables. Let the vegetables marinate in the brine for at least 1 hour before eating, or transfer them to a jar with a tight-fitting lid and refrigerate for up to a week. 2. Prepare the crispy duck confit: You can either buy duck confit at the market or make your own. I highly recommend Hellen Rennie’s YouTube video “Duck Confit with a Crisping Hack”. It walks you through how to make your own duck confit and then how to make the crispy skin by removing the leg bones and frying the confit skin down on a hot pan. If you buy the confit already prepared, simply put the legs with thighs in the microwave for about a minute or a toaster oven for 2-3 minutes to heat them up so you can twist the bones out of the meat. Fry the duck meat on a hot pan, pressing skin down until it is crisp. (2-3 minutes) Turn the meat over and cook for another minute or two until warm through. Don’t overcook and dry-out the meat. 3. Re-hydrate the spring roll wrappers: This may take a couple of tries, but the reward is more than worth the effort. It took me a couple of tries before I produced a reasonably presentable spring roll. Persist and you will be making your own spring roll recipes full of tasty, healthy ingredients in no time. Basically, you gently remove the thin dry wrappers from the container (they are very brittle) and dip them one at a time into warm water for about 3-4 seconds. Lay the wet wrapper on a clean, dry, wooden cutting board and proceed with assembling the spring rolls one at a time very much like making a burrito. Work quickly so the wrapper doesn’t dry out and stick to the cutting board. If you want a video to learn how to re-hydrate and use spring roll wrappers, Google “How to make fresh Vietnamese Spring Rolls”. 4. Spread 2-3 teaspoons of Hoisin in the middle of the damp wrapper from one side to the other and cover with a few pickled matchstick carrots and cucumber, a few sprigs of cilantro, and shredded scallions. Place a few pieces of duck on the wrapper next to the smear of Hoisin and veggies and gently roll-up. Option 1: fold two opposite sides of the wrapper over the end-length of the ingredients and gently begin to roll up the spring roll. Option 2: leave one end open like a burrito. https://www.the5tastestable.com/creamy-artichoke-pasta-recipe-print daily 0.75 2021-03-17 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1615988213327-NTQFQMIKQV1YRG5NPF68/Artichoke+Pasta+with+Lemon+and+Capers3.JPG Creamy Artichoke Pasta with Lemon and Capers print Photo: c. foodblogchef 2021 Copy and paste to print the recipe. CREAMY ARTICHOKE PASTA WITH LEMON AND CAPERS Serves 4 Ingredients: 1 pound thin linguine, fettuccine, or rotini 1 cup ricotta ½ cup extra-virgin olive oil ½ cup freshly grated pecorino or Parmesan Zest and juice from ½ lemon ¼ cup dry white wine 1 clove garlic minced 1 tablespoon capers 4 canned or frozen (not marinated) artichokes halved Kosher salt Freshly ground black pepper ¼ teaspoon of crushed red pepper flakes Garnish with freshly snipped or torn basil Optional: serve with Spicy Cajun Shrimp Preparation: Bring a large pot of salted water to a boil. 1. While you prepare the sauce, cook your pasta and reserve 1 cup of pasta water before draining the pasta. 2. While the pasta cooks, combine the ricotta, oil, pecorino, lemon juice, and zest in a medium bowl. Season with salt, pepper, and a pinch of red pepper flakes. Set aside. 3. Over medium heat, add a tablespoon of olive oil to a skillet and briefly sauté the garlic and capers stirring constantly, about a minute, don’t let the garlic burn. 4. Add a pinch of red pepper flakes, the artichokes, and the ¼ cup of wine; bring to a boil stirring until the wine has almost evaporated. 5. Reduce the heat to low and add the ricotta mixture and stir. Add a ¼ cup of reserved pasta water if the sauce is too thick and not creamy smooth. Keep adding a ¼ cup of pasta water at a time, stirring constantly until the sauce is creamy and the consistency you want. Check for salt and pepper to your taste. 6. Add the cooked pasta to the sauce and stir gently to coat. 7. Sprinkle with grated pecorino or parmesan and garnish with basil, and more freshly ground black pepper. Optional: serve as above garnished with 3-4 Spicy Cajun Shrimp. https://www.the5tastestable.com/marinated-tomato-cucumber-and-green-bean-recipe-print daily 0.75 2021-03-19 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1616189554883-R80FREZA2M4YAJSF5VU6/Marinated+Tomatoes%2C+Cucumbers%2C+and+Green+Beans.JPG Marinated Tomatoes, Cucumber, and Green Beans print Photo: c. foodblogchef 2021 Copy and paste to print the recipe. MARINATED TOMATOES, CUCUMBER, AND GREEN BEANS Serves 4 Ingredients: 8 Campari tomatoes, cut into quarters Red onion, a few very thin slices (to taste) a handful of green beans cut into 1 ½ – 2-inch pieces, steamed until crisp-tender 3-4 inch piece of cucumber peeled, seeded, and cut into ¼ inch slices 1/3 cup olive oil 1/4 cup Sherry wine vinegar or red wine vinegar 2 tablespoons drained capers rinsed 2 tablespoons minced fresh parsley, or 2 teaspoons dried parsley 1 large garlic clove, minced 1/2 teaspoon salt 1 teaspoon dried basil, crumbled 1/4 teaspoon ground pepper Fresh parsley (optional) Preparation: 1. Steam the green beans until crisp-tender and immediately immerse in cold water to maintain the bright green color and prevent overcooking. Set aside with the tomatoes, cucumber, green beans, and onion. 2. Combine the oil and next 8 ingredients in a medium bowl, stirring to blend well. Spoon dressing over the vegetables. Cover and marinate at room temperature for 3 hours. 3. Divide tomatoes, green beans, and cucumber slices among 4 plates and spoon dressing over. Optional: garnish with parsley or fresh basil before serving. https://www.the5tastestable.com/iberian-roasted-potatoes-recipe-print daily 0.75 2021-03-22 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1616431949113-5N4EI3WN50ASWLY7ETFA/Iberian+Oven+Roasted+Potatoes.JPG Iberian Roasted Potatoes print Photo: c. foodblogchef 2021 Copy and paste to print the recipe. IBERIAN ROASTED POTATOES Serves 4 Ingredients: …3 large potatoes peeled and cut into ½ – ¾ inch pieces (I used Yukon Gold, but alternately you can also use small unpeeled red and white potatoes cut in half; just adjust the cooking time to allow for the larger pieces of potato to cook completely.) …1 tablespoon Portuguese Red Pepper Paste (recipe below) …1 tablespoon olive oil …1 tablespoon fresh parsley finely chopped for garnish Preparation: Preheat the oven to 400 degrees. 1. While the oven is preheating, peel and cut the potatoes into ½ – ¾ inch pieces. 2. Toss the potato chunks with the red pepper paste and olive oil. 3. Line a sheet pan with aluminum foil and spread the potato pieces in a single layer on the pan. 4. Bake for 30-40 minutes stirring around a couple of times to ensure even browning. Potatoes are done when you can pierce them easily with a fork. 5. Optional: garnish with chopped parsley. Portuguese Red Pepper Paste Yield: 1 cup Ingredients: 2 tablespoons sweet paprika 2 tablespoons sweet smoked paprika 1/4 cup dry red wine 8 to 10 garlic cloves 2 crumbled Turkish bay leaves 3 tablespoons store-bought or homemade tomato paste or 1 tablespoon double-concentrate tomato paste 1 ½ tablespoon fresh lemon juice 7 sprigs cilantro 5 sprigs of flat-leaf parsley 1 ½ tablespoon kosher salt ¼ teaspoon freshly ground white pepper a few dashes Piri-Piri sauce or other hot sauce to taste ¼ cup olive oil Preparation: 1. In a food processor, combine the sweet paprika, sweet smoked paprika, wine, garlic, bay leaves, tomato paste, lemon juice, cilantro, parsley, salt, pepper, and Piri-Piri or other hot sauce. 2. Pulse until the garlic and herbs are minced, scraping the sides of the bowl as necessary. 3. With the motor still running, add the olive oil in a slow, steady stream and continue processing until the mixture comes together in a slick, homogeneous paste, 1 to 2 minutes. 4. Use the mixture immediately or spoon it into a small glass jar with a tight-fitting lid and refrigerate for up to a month. https://www.the5tastestable.com/lamb-chops-with-jerez-vinegar-sauce-recipe-print daily 0.75 2021-03-26 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1616516516031-L5DMJ3FL38HOJXQ3EGTU/Lamb+Chops+with+Jerez+Vinegar+Sauce6.jpg Lamb Chops with Jeréz Vinegar Sauce print Photo: c. foodblogchef 2021 Copy and paste to print the recipe. LAMB CHOPS WITH JEREZ VINEGAR SAUCE Serves 2 Ingredients: 4 loin lamb chops 1 ½ – 2 inches thick 2 teaspoons whole fresh rosemary leaves (½- ¾ teaspoon dried cracked) 1/3 cup + a tablespoon of Jeréz sherry wine vinegar 1 medium shallot, minced 1 Bay leaf 1 cup low-sodium chicken broth 1 - 1 ½ tablespoons drained capers (to taste) 2 tablespoons olive oil 4 roasted pimentos or roasted Piquillo peppers from a jar, seeded and sliced into ¼ inch strips. 1 tablespoon butter Optional: marinate the chops for 3-4 hours up to overnight. Marinade: ½ cup olive oil 2 tablespoons lemon juice 1 teaspoon each of dried Rosemary, Thyme, and Fennel ground in a mortar and pestle or spice grinder. (Or, substitute Montreal Steak Spice mix and omit the red pepper flakes, salt, and pepper in the marinade.) ¼ teaspoon red pepper flakes 1/2 teaspoon salt 1/4 teaspoon black pepper Preparation: Preheat a cast iron skillet or other heavy bottom skillet. 1. Remove the chops from the marinade; wipe off any excess marinade and pat dry. 2. Season the lamb chops with salt and pepper. 3. Add 2 tablespoons of olive oil to the skillet until shimmering. Add the lamb chops and cook over moderately high heat, turning once, until browned on the outside and medium-rare within, about 4-5 minutes per side depending on thickness (120 F for rare; 125 F for medium-rare; an insta-read thermometer is helpful). Transfer the lamb chops to a platter and keep warm. 4. Reduce the heat to moderate. Add the shallot to the skillet and cook until fragrant, about 30 seconds. Add the sherry vinegar and Bay leaf and simmer for 1 minute, scraping up the browned bits from the bottom of the pan. Add the chicken broth and rosemary and simmer until the sauce coats the back of a spoon, about 2 minutes. Remove the skillet from the heat and strain the sauce (optional). Return the sauce to the skillet over medium heat and add the pimentos and capers stirring until heated through (2 minutes). Shut off the burner and swirl in a tablespoon of butter and pour over the lamb chops before serving. https://www.the5tastestable.com/roasted-garlic-and-white-bean-spread-recipe-print daily 0.75 2021-04-02 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1617396579877-WY75JCW515WV4DJA4BHD/White+Bean+Spread+2.JPG Roasted Garlic and White Bean Spread print Photo: c. foodblogchef 2021 Copy and paste to print the recipe. ROASTED GARLIC AND WHITE BEAN SPREAD WITH PIQUILLOS Yield about 1 cup Ingredients: ½ head of garlic 3 tablespoons olive oil 1 (15-ounce) can of white beans, like cannellini, Great Northern or navy beans, drained and rinsed 1 ½ tablespoon lemon juice 1 teaspoon lemon zest 1 tablespoon roughly chopped fresh rosemary leaves, plus 1 full sprig 2 anchovy fillets (omit for vegan) ¼ teaspoon black pepper 1 pinch of cayenne, plus more for garnish (optional) extra salt to taste chopped bottled roasted Piquillo peppers for garnish (optional; if you can’t find Piquillos you can substitute roasted Pimentos) Preparation: Preheat the oven to 400 degrees. 1. Cut the garlic head in half and peel off most of the outermost skin. 2. Place the garlic half on a sheet of tin foil and drizzle about 1 teaspoon of olive oil over the exposed cloves and close the foil into a pouch. 3. Bake for about 20 minutes. Let cool slightly. The garlic is done when you can squeeze the cloves and they feel soft. 4. While the garlic is roasting heat the olive oil in a skillet and once it is shimmering place the sprig of rosemary in the hot oil turning it over while it browns and infuses the oil with delicious rosemary flavor. Remove the rosemary sprig once it is brown. (Don’t burn it!) 5. Squeeze the roasted garlic cloves into the bowl of a food processor and add the white beans, rosemary-olive oil, lemon juice, and zest, rosemary leaves, black pepper, cayenne (if using), and anchovy fillets. Purée until smooth, then adjust salt and pepper to taste. Transfer to a serving dish. Serve on crackers or toast points and garnish with chopped Piquillos. *Note: the bean spread will keep in a closed container in the refrigerator for up to two weeks. https://www.the5tastestable.com/ischia-rabbit-recipe-print daily 0.75 2021-04-05 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1617629527162-SZH45957QBFUXJWGBX9G/Ischia+Rabbit.jpg Ischia-style Rabbit print Photo: c. foodblogchef 2021 Copy and paste to print the recipe. ISCHIA-STYLE RABBIT Serves: 6-8 Ingredients: 2 rabbits cut into pieces (or one chicken leg and thigh per person) 1 bulb of garlic, cut in half 1 ¾ cup of shallots, sliced 1 chili, cut in half length-ways (I used ¼ tsp. red pepper flakes) 2 cups + 3 tablespoons of white wine 2 cups + 3 tablespoons of chicken or vegetable stock 1 cup of tomatoes (about 3-4 plumb tomatoes quartered) 2 bay leaves 1 bunch of parsley, roughly chopped 1 bunch of basil, roughly chopped (reserve a few leaves whole for garnish) salt and pepper to taste Preparation: Preheat the oven to 375 F. 1. Using a cleaver or heavy butcher knife, cut the rabbits into pieces: the shoulders, ribs, loins, and hind legs. Discard the liver, heart, and other organs or save them for another use. Season all of the pieces with salt and pepper and dust lightly with a little flour. 2. Working in batches, sauté the rabbit pieces with a little olive oil in a skillet or Dutch oven over medium-high heat, adding more oil as necessary until all the pieces are golden brown. When all the pieces are browned, tent and set the rabbit to one side and discard the oil from the pan. 3. Add another tablespoon of olive oil and add the garlic, shallots, and chili (red pepper flakes). Cook, stirring occasionally for a few minutes over medium-high heat until the shallots are golden. Don’t burn the pan. 4. Deglaze the pan with the white wine scraping up the browned pieces in the pan. After about 2-3 minutes, add the tomatoes and the chicken/vegetable stock. Bring to a boil over medium to high heat. 5. Add the chopped parsley and basil and continue to cook over med-high heat for 10 minutes. 6. Add the reserved pieces of rabbit in a single layer to a roasting pan, pour the sauce over the rabbit, and roast in the oven for about 45 minutes. The sauce will thicken and the rabbit will turn golden brown. 7. Adjust the salt and pepper to your taste and serve garnished with fresh basil leaves. Note: this dish pairs well with buttered potatoes and parsley and green beans sauteed with garlic, red pepper flakes, and lemon zest. https://www.the5tastestable.com/limoncello-recipe-print daily 0.75 2023-01-08 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1618329216663-YZ9OFCNTAKAYZLVBIO3F/Limoncello8.jpg Limoncello print c. foodblogchef 2021 LIMONCELLO Ingredients: 10 thick-skinned lemons 750 ml bottle 100 proof vodka 2 cups sugar 2 1/2 cups water Preparation: 1. Wash the lemons with hot water and a soft brush to remove any wax. Dry. 2. Using a hand peeler, carefully peel the lemons avoiding cutting into the bitter white pith. Alternatively, use a Microplane to zest the lemons. Put the lemon zest and ½ bottle of vodka in a jar and seal for 2 weeks. Break up the lemon peels so they are submerged in the vodka. After 2 weeks: 3. Make a simple syrup: in a small saucepan, over medium heat, mix the water and sugar, stirring until the sugar is dissolved; let it cool and add it to the jar with the zest and the remainder of the vodka. 4. Let it sit in a dark, cool place for 6 weeks. After 6 weeks: 5. Strain through several layers of cheesecloth into clean bottles and seal with a cap or tight-fitting cork. 6. Keep in the fridge or freezer because it is best served cold. https://www.the5tastestable.com/barbecue-ribs-recipe-print daily 0.75 2023-07-17 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1618515553504-ZQRCBA14KMOAAW4NA6UH/Barbecue+Pork+Ribs.JPG Spicy-Sweet-and-Tangy Barbecue Ribs print Copy and paste to print the recipe. SPICY-SWEET-AND-TANGY BARBECUE RIBS Serves 4 Ingredients: 2 slabs baby back ribs (about 2 ½ pounds each) Kansas City Dry Rub for Pork 1/2 cup Bourbon-Brown Sugar Barbecue Sauce (recommended, but you can substitute your sauce of choice) 1/2 cup Chinese Style Duck Sauce (recommended, but you can use store-bought Duck Sauce) 1/2 cup Hoisin Sauce 1/4 teaspoon Cayenne 1 teaspoon powdered ginger Preparation: Preheat oven to 300°F. 1. Rinse the meat under cold water and dry. Using a paper towel, pull the membrane off the back of the ribs, and discard. 2. Sprinkle the ribs all over generously with the dry rub mix and rub the mix into the meat. 3. Place the ribs, meaty side up, on a broiler-safe wire rack set inside a large rimmed baking sheet or roasting pan, refrigerate covered overnight. (optional) 4. Remove the ribs from the fridge an hour before placing in the preheated oven. Cover with tin foil and roast on the middle rack of the oven for about 2 hours until tender but not falling apart. 5. Preheat your grill or broiler (about 8 inches from the flame). 6. While the grill preheats, mix the duck sauce and barbecue sauce and baste the ribs generously all over. 7. Place the ribs meaty side down on the grate and grill until the meat just begins to char. (about 3 minutes) 8. Turn over and baste again leaving on the grill for another 2-3 minutes until the ribs begin to char on the bottom side. 9. Transfer ribs to a carving board and let rest for 5 minutes. Cut the ribs between bones to separate, and mound ribs on a serving platter. 10. Garnish with sliced scallions or chopped cilantro (optional) 11. Serve with extra Duck Sauce-Barbecue Sauce mixture on the side. (optional) Wine pairing: medium-bodied red wines like Cotes du Rhone, Zinfandel, non-leathery Rioja, lighter Grenache; fuller-bodied, non-minerally, fruit-forward white wines could include full-bodied Viognier, Riesling, or many white wines from the Rhone Valley. https://www.the5tastestable.com/layered-black-bean-dip-print daily 0.75 2021-04-22 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1619031515141-BTW88EXRBRAW2RE9LT95/Layered+Black+Bean+Dip2.jpg Layered Black Bean Dip print Photo: c. foodblogchef 2021 Copy and paste to print the recipe. https://www.the5tastestable.com/lemongrass-lemon-drop-cocktail-recipe-print daily 0.75 2021-04-20 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1618882572951-Q97VXVH8HBDHS0AGJ6GJ/Lemongrass-Lemon+Drop+Cocktail.JPG Lemongrass-Lemon Drop Cocktail print Photo: c. foodblogchef 2021 Copy and paste to print the recipe. LEMONGRASS-LEMON-DROP COCKTAIL Serves 1 Ingredients: 1-ounce Vodka 1-ounce Limoncello 1⁄2 ounce Triple sec 1-ounce Lemongrass simple syrup (or plain simple syrup for the classic Lemon Drop Cocktail) 1-ounce fresh lemon juice Garnish: Sugar rim (optional) or lemon twist Preparation: Make the Lemongrass simple syrup: 1. Chop the lemongrass stalk into 1-inch pieces, and bruise using a mortar and pestle or rolling pin. 2. Place them in a pot with 1 cup of water and 1/4 cup sugar. Bring to a boil, then reduce the heat and simmer for 2 minutes. Turn off the heat and let the syrup infuse for about 2 hours before using. 3. Strain the syrup, pressing down on the lemongrass stalks to extract maximum flavor. Chill until ready to use. Once the syrup is strained, it will keep in your fridge for a couple of weeks. Assemble the cocktail: 1. Optional: coat the rim of a cocktail glass with sugar and set aside (do this a few minutes ahead of time so the sugar can dry and adhere well to the glass). 2. Add all the ingredients into a shaker with ice and shake. 3. Strain into a coup or small martini glass neat, or a cocktail glass over ice. *Note: Use a citrus-infused vodka for more citrusy depth. Homemade Limoncello, which should be in everyone’s freezer, is a good choice. https://www.the5tastestable.com/orzo-salad-with-asparagus-recipe-print daily 0.75 2021-04-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1619303641506-HQT8WL5RDCOKA68J4L4E/Orzo+Salad+with+Asparagus3.jpg Orzo Salad with Asparagus print Photo: c. foodblogchef 2021 Copy and paste to print the recipe. LEMONY ORZO SALAD WITH ASPARAGUS Serves 6 Ingredients: For the dressing: 1 lemon zested 2 tablespoons lemon juice 3 cloves garlic minced salt and pepper to taste ¼ cup olive oil Ingredients for the orzo salad: 1 pound asparagus 1 ½ cups dry orzo pasta 2 cups chicken broth low sodium 2 cups water 1 teaspoon salt ¼ cup fresh parsley chopped 1 teaspoon dried dill or 1 tablespoon fresh chopped dill (optional) 1- 1 ½ cups feta cheese (to taste) ½ cup finely diced red onion ½ cup sweet red pepper chopped ½ cup sweet yellow pepper chopped Garnish: toasted almond slivers Preparation: Dressing: 1. Place the lemon zest, juice, garlic, salt, and pepper in a deep medium bowl. 2. Add oil and whisk until it emulsifies a bit. Set aside. Orzo Salad: 1. Snap the end pieces off the asparagus where the tender and tough parts of the stem meet and steam for about 5 minutes until crisp-tender when pierced with a fork. 2. Place the chicken broth and water in a large pot, add the salt and bring to a boil. Add the orzo and cook stirring occasionally over medium-high heat until tender, about 10 minutes. 3. Drain the orzo, but do not rinse it. Place the hot orzo in a large bowl, add the rest of the ingredients. Whisk the dressing and pour it over the salad. Mix gently. Leftover orzo will last for 3-5 days in the fridge in an airtight container. https://www.the5tastestable.com/grilled-chicken-recipe-print daily 0.75 2021-04-23 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1619203638077-QEM3JV26KWTP4L2DUXZJ/Grilled+Chicken3.JPG Grilled Chicken print Photo: c. foodblogchef 2021 Copy and paste to print the recipe. MARINATED GRILLED CHICKEN Ingredients: Serves 4-6 6 bone-in skin-on chicken thighs (air-chilled preferred) For the Marinade: 1/3 cup soy sauce ¼ cup olive oil ¼ red wine, sherry, or balsamic vinegar 1 teaspoon oregano (see note) ½ teaspoon sweet basil (see note) ½ teaspoon garlic powder or two cloves of garlic crushed, finely minced, or grated with a micro-plane ¼ teaspoon pepper 2 teaspoons fresh lemon juice (optional, but recommended) *Note: substitute 1 ½ teaspoons Herbes de Provence for oregano and basil, or 1 teaspoon each of ground dried thyme and dried rosemary. Preparation: 1. In a large bowl, combine the marinade ingredients and add the chicken pieces; marinate for at least two hours, preferably 4 hours. 2. Preheat your grill to hot. 3. Remove the chicken from the marinade and wipe the excess marinade off each piece. 4. Place the chicken pieces on the grill over indirect heat and cook covered for 3 minutes per side, turning three times. 5. Finish the chicken over direct heat to crisp the skin. (Note: when done the internal temperature of the chicken should be 165 F. for thighs or 160 F. for breast meat.) 6. Remove from the grill to a platter and tent for 5 minutes before serving. https://www.the5tastestable.com/pizza-sauce-recipe-print daily 0.75 2021-05-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1619786610021-38J4VPJR176RXN894TEM/Grilled+Pizza.jpg Quick and Easy Pizza Sauce print Photo: c. foodblogchef 2021 Copy and paste to print the recipe. QUICK AND EASY PIZZA SAUCE Enough sauce for several pizzas Ingredients: 1-28 ounce can of peeled San Marzano tomatoes crushed ½ head of garlic roasted (or 3-4 cloves finely minced and sautéed) 1 teaspoon anchovy paste (if you use, omit the salt) 1 tablespoon olive oil 2 tablespoons of fresh basil or 2 teaspoons dry basil 2 teaspoons oregano ½ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon red pepper flakes (optional) For uncooked sauce: If you prefer the tanginess of fresh uncooked pizza sauce, mix the ingredients in a food processor without cooking and omit the anchovies if you don’t like anchovies. You can add additional spices to taste when you assemble the pizza prior to baking. Process to your desired consistency (smooth or chunky); adjust the salt and pepper to your taste. The sauce will cook on the pizza in the oven. Preparation for cooked sauce: 1. If you roast your garlic, remove the extra papery skin; drizzle a little olive oil over the cut faces of garlic; wrap in a foil pouch and roast in a preheated oven at 375 for about 25 minutes. Alternatively, you can wrap the garlic in a paper towel and microwave it for about a minute until soft. 2. If you’re using fresh minced garlic, preheat a saucepan or cast-iron skillet over medium heat, add a tablespoon of olive oil; wait 30 seconds and add the minced garlic, stirring constantly until it just begins to brown. (don’t let it burn! 3. If using roasted garlic: squeeze the cloves out of their skins into the hot olive oil and mash with a fork. 4. If using anchovy, add the fillets or paste and stir for a few seconds. 5. Immediately add the tomatoes and the rest of the ingredients. Stir and simmer for 15 minutes and remove from the heat. 6. Allow the sauce to cool a bit and add to a food processor and process on low until medium smooth. (Note: if you like your sauce more chunky, process less; if you want your sauce very smooth, process longer until you reach the consistency you like.) 7. Leftover sauce will keep in the fridge for about a week in a glass container with a tight top. https://www.the5tastestable.com/barbacoa-tacos-print daily 0.75 2021-05-05 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1620224117580-PXR7R11HNJDLK43Z3W35/Barbacoa+Tacos.JPG Barbacoa Tacos print Photo: c. foodblogchef 2021 Copy and paste to print the recipe BARBACOA TACOS Serves 4 Ingredients: 2 pounds chuck roast 1 tablespoon of olive oil 2 onions sliced 6 garlic cloves smashed 1/2 tablespoon oregano 1/2 tablespoon cumin 1 tablespoon apple cider vinegar 2/3 cup broth or water Taco shells or corn tortillas, salsa, onions, cilantro, and Cotija cheese for serving. Preparation: Preheat oven to 325 F. degrees. 1. Cut the chuck roast into 2-3 inch pieces and season generously with salt and pepper. 2. In a dutch-oven or heavy-bottom pot, add the oil and brown the meat on all sides over medium-high heat. 3. While the meat is browning, slice the onions and smash the garlic cloves, and set aside. 4. Remove the meat from the pot and add 1/3 cup broth/water to the dutch oven. Scrape all the brown bits off the bottom of the pot. 5. Arrange half of the onions and garlic on the bottom of the pot and place the meat on top. Cover the meat with the rest of the onions and garlic and sprinkle with the oregano and cumin. 6. Add the apple cider vinegar, cover, and cook for 3 hours or until fork-tender. 7. Remove the meat from the pot and set it aside in a covered container. 8. Optional but recommended: remove the caramelized onions and garlic and any juices left in the pot. Add 1/3-1/2 cup of water to the pot and deglaze the pot over medium heat. Add the liquid to the caramelized onions and garlic and puree in a food processor until smooth. 9. Shred the meat with two forks and add the pureed sauce to add delicious flavor and keep the shredded meat moist. Serve with warm tortillas or taco shells, salsa, cilantro, crumbled Cotija cheese, and onions. https://www.the5tastestable.com/turkey-liver-pate-recipe-print daily 0.75 2021-07-28 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1620585046216-OXJG10303MWVVMX1ORGB/Turkey+Liver+Pate.JPG Thanksgiving Turkey Liver Pate print Photo: c. foodbogchef 2020 Copy and paste to print the recipe. THANKSGIVING TURKEY LIVER PATE WITH CRANBERRY-POMEGRANATE RELISH Yield: 1/2 cup Ingredients: 1 small turkey liver 1 Tbs. unsalted butter 1/2 shallot 2 Tbs. brandy or cognac 2 small cloves garlic, coarsely chopped 2 sprigs fresh thyme stripped; leaves chopped (substitute with ¼ tsp. dried thyme) 1 hard-boiled egg 1/4 teaspoon sea salt 1/8 teaspoon freshly ground black pepper 1 Tbs. olive oil (or more as needed) Garnish: 1 Tbs. parsley, roughly chopped Preparation: 1. Rinse the raw liver and pat dry. Slice the liver into uniform pieces so they cook evenly. 2. In a medium saucepan, melt the butter and add the onions, sautéing over medium-high heat until they begin to brown. 3. Add the liver, garlic, and thyme and sauté about 3 minutes; don’t burn the garlic. The liver will not take long to cook, and should still be slightly pink on the inside. 4. Add the cognac or brandy and flambé. (There will be flames, so stand back.) Reduce until the liquid has almost evaporated. 5. In a food processor or blender, combine the liver, onions, and garlic mixture, hard-boiled egg, salt, and pepper. 6. Coarsely blend the pâté and then begin adding the olive oil in small amounts while blending. Every now and then, pause and use a spatula to push any pâté along the sides back down towards the blade. 7. The finished pâté should be smooth with an even texture. If it is still chunky and too thick, continue adding a little bit of olive oil. 8. Transfer the pâté to a serving bowl. Serve with toast points or crackers. 9. Store the pâté in a covered container for up to 3 days in the refrigerator. https://www.the5tastestable.com/tapenade-recipe-print daily 0.75 2021-05-09 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1620584080426-D1PTBFW6P7G8BCQ2I29X/Tapenade.JPG Tapenade print Photo: c. foodblogchef 2019 Copy and paste to print the recipe TAPENADE Yield: about 1 cup of spread Ingredients: 1 1/2 cups pitted Kalamata or other black olives 2-3 Tbs. olive oil 1 tablespoon fresh lemon juice 1/2 teaspoon fresh lemon zest 1 tablespoon drained, rinsed capers 2 garlic cloves 2 canned, oil-packed anchovy fillets, or a tsp. of anchovy paste (Note: anchovy paste is saltier than oil-packed canned fillets, hence if you use anchovy paste your tapenade will be on the salty side.) 2-3 Tbs parsley rinsed 1 teaspoon fresh thyme, or 1/4+ teaspoon dried thyme 1/8 teaspoon coarsely ground black pepper Baguette slices, crackers, or vegetables for serving Preparation: 1. Place the olive oil, lemon juice, lemon zest, drained capers, garlic, anchovies, thyme, parsley, and black pepper in a food processor and process until finely minced. (see *Note) 2. Add the pitted olives and process until all the ingredients are finely chopped, to the consistency you like, but not completely pureed. 3. Serve the olive spread on toasted baguette slices, crackers, or with fresh crudités. *Note: if you mince the garlic, capers, thyme, parsley, and anchovies before adding to the olives in the food processor, you will have better control over the consistency of the tapenade. https://www.the5tastestable.com/panzanella-salad-recipe-print daily 0.75 2021-05-13 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1620932226005-E6OEDZ5EAP9W1KMYURH3/Panzanella.JPG Panzanella with Mozzarella, Cherry Tomatoes, and Fresh Herbs print - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. PANZANELLA WITH MOZZARELLA, CHERRY TOMATOES, AND HERBS Serves 4-6 Ingredients: 4 ounces ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 3 cups) 6 tablespoons extra-virgin olive oil, more to taste ¾ teaspoon kosher sea salt, more to taste 1 pound ripe tomatoes, preferably multi-colored cherry tomatoes cut in half 6 ounces fresh mozzarella, torn or cut into bite-size pieces ½ cup thinly sliced red onion 1 large garlic or 2 small cloves, grated to a paste 2 tablespoons red wine vinegar, more to taste 1 tablespoon chopped fresh oregano or thyme (or a combination) a large pinch of red pepper flakes (optional) ½ teaspoon Dijon mustard (optional to thicken the vinaigrette) ¼ teaspoon of black pepper, to taste ½ cup thinly sliced cucumber (seeded or seedless) ½ cup torn basil leaves ¼ cup flat-leaf parsley leaves, roughly chopped 1 tablespoon capers, drained 2 tablespoons pancetta diced (optional) Preparation: Preheat toaster oven to 350 F. on convection, or 375 F. regular bake. 1. Toss the bread cubes with 2 tablespoons of oil and spread them on a rimmed baking sheet. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack. 2. Cut the tomatoes in half (or bite-sized pieces) and transfer to a large bowl. Add the mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano, and/or thyme, 1/4 teaspoon salt, and the red pepper flakes if using. Toss to coat and set aside. 3. (Optional) In a cast-iron skillet, fry the diced pancetta, stirring until crisp. Add the drained capers and fry for another minute. 4. In a medium bowl, combine the remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt, and some black pepper to taste. Slowly drizzle in the remaining 4 tablespoons olive oil, whisking constantly, until the mixture is thickened. Stir in the sliced cucumbers, basil, and parsley. 5. Add the bread cubes and cucumber mixture to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. 6. Toss with a little more olive oil, vinegar, and salt if needed; garnish with the fried pancetta and capers just before serving. Note: the croutons will get soggy if they sit in the salad overnight. Wine pairing: this salad will pair well with a variety of crisp, fruit-forward white wines like Chablis, White Rhone wines, Sauvignon Blanc; Rosé; lighter red wines like Merlot, Dolcetto di Alba, Beaujolais, Pinot Noir, or lighter style Rioja. https://www.the5tastestable.com/chinese-fried-rice-print daily 0.75 2021-05-16 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1621190905487-G9KODT0ZIDSVWEX17TRH/Fried+Rice+with+Sweet+and+Spicy+Shrimp.JPG Chinese Style Fried Rice print - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. CHINESE STYLE FRIED RICE Serves 4 Ingredients: 4 cups left-over, or cooked and cooled long-grain rice 2 garlic cloves, minced 2 teaspoons grated or finely minced fresh ginger 2 large eggs 2 tablespoons vegetable or canola oil ½ cup chopped onion ½ cup cooked fresh or thawed room-temperature frozen peas ¼ cup diced carrot (about the same size as the peas) 2 scallions thinly sliced, white and green parts separated 1 tablespoon dry sherry 3 tablespoons soy sauce 1 teaspoon oyster sauce (optional) 2-3 tablespoons slab bacon diced to ¼ inch Preparation: 1. Beat one of the eggs in a small bowl with a pinch of salt. 2. Heat 1 teaspoon of the oil over medium-high heat in a small nonstick frying pan and add the beaten egg. Swirl in the pan until the egg forms an even coat, like a thin pancake. When the egg is cooked through, using a rubber spatula, roll up and slide the egg onto a plate. Cut into thin strips and set aside to use as a garnish. 3. Add a tablespoon of oil to a hot wok or large non-stick skillet over medium-high heat. Swirl the oil until it shimmers. 4. (Optional) Fry the diced bacon until crisp; remove and set aside. 5. Add the carrots and onion and sauté for 1-2 minutes; add the ginger, garlic, and peas and continue to cook, stirring occasionally, until the carrot and onion are crisp-tender, 1-2 minutes. Add the sherry and mix until most of the moisture has evaporated. 6. Move the vegetables to one side and pour in the remaining egg whisked; stir to scramble the egg and then mix with the vegetables. 7. Add the thin-sliced white parts of the scallions to the vegetable-egg mixture and mix well. 8. Immediately add the rice, soy sauce, and oyster sauce (if using), and stir everything, breaking up any clumps of rice, until well combined. 9. Fry for another 3-4 minutes pressing down on the rice and scooping it over 3 or 4 times until the rice is hot and beginning to crisp on the bottom. Add the bacon and stir to mix well. 10. Garnish with the sliced strips of egg and thinly sliced green parts of the scallions. Wine pairing: although beer is a traditional beverage to serve with this dish, a crisp Chablis, Albariño, Sauvignon Blanc, Verdicchio, Verdejo, or Rosé would complement the fried rice. https://www.the5tastestable.com/fried-rice-with-sweet-and-spicy-shrimp-print daily 0.75 2021-05-16 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1621196589085-ZX7OXSWJYNYEGYXMAA1G/Fried+Rice+with+Sweet+and+Spicy+Shrimp.JPG Chinese Fried Rice with Sweet and Spicy Shrimp print - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. CHINESE STYLE FRIED RICE WITH SWEET AND SPICY SHRIMP Serves 4 Marinate the shrimp- Ingredients: 16 large shrimp (21-25 count), peeled and deveined 1 teaspoon garlic, minced or grated 1/2 teaspoon ginger, minced or grated 4 tablespoons honey 2 tablespoons soy sauce ½ teaspoon chili-sesame oil (Note: if you don’t have chili-sesame oil, use ½ teaspoon of sesame oil and ¼ teaspoon of red pepper flakes.) 2 teaspoons lemon juice Preparation: 1. Mix the ingredients and marinate the shrimp in half of the sauce for about 30-40 minutes, reserving the other half to drizzle over the cooked shrimp and rice. While the shrimp marinate, make the fried rice- Ingredients: 4 cups left-over, or cooked and cooled long-grain rice 2 garlic cloves, minced 2 teaspoons grated fresh ginger 2 large eggs 2 tablespoons vegetable or canola oil ½ cup chopped onion ½ cup cooked fresh or thawed room-temperature frozen peas ¼ cup diced carrot (about the same size as the peas) 2 scallions thinly sliced, white and green parts separated 1 tablespoon dry sherry 3 tablespoons soy sauce 1 teaspoon oyster sauce Preparation: 1. Beat one of the eggs in a small bowl with a pinch of salt. 2. Heat 1 teaspoon of the oil over medium-high heat in a small nonstick frying pan and add the beaten egg. Swirl the pan until the egg forms an even coat, like a thin pancake. When the egg is cooked through, using a rubber spatula, roll up, and slide the egg onto a plate. Cut into thin strips and set aside to use as a garnish. 3. Add a tablespoon of oil to a hot wok or large non-stick skillet over medium-high heat. Swirl the oil until it shimmers. 4. (Optional) Fry the diced bacon until crisp; remove and set aside. Remove all but about 1 tablespoon of oil from the wok. 5. Add the carrots and onion and sauté for 1-2 minutes; add the ginger, garlic, and peas and continue to cook, stirring occasionally, until the carrot and onion are crisp-tender, 1-2 minutes. Add the sherry and mix until most of the moisture has evaporated. 6. Move the vegetables to one side and pour in the remaining egg whisked; stir to scramble the egg and then mix with the vegetables. 7. Add the bacon and thin-sliced white parts of the scallions to the vegetable-egg mixture and mix well. 8. Immediately add the rice, soy sauce, chili-sesame oil, and oyster sauce (if using), and stir everything, breaking up any clumps of rice, until well combined. 9. Fry for another 3-4 minutes pressing down on the rice and scooping it over 3 or 4 times until the rice is hot and beginning to crisp on the bottom. 10. Set aside and cover while you cook the shrimp. Cook the shrimp and serve: 1. Remove the shrimp from the marinade and discard the marinade. 2. Add 1-2 teaspoons of canola or other neutral oil to a hot cast-iron or other heavy bottom skillet. Working in two batches, add half the shrimp to the hot skillet and sear for 1 minute on each side. The marinade on the shrimp will caramelize while the shrimp cook. For added flavor, rub the shrimp in the caramelized sauce as you remove them from the skillet. 3. Serve the cooked shrimp atop the fried rice and drizzle with reserved marinade sauce; garnish with thinly sliced scallion greens and the reserved thin strips of egg pancake. Wine pairing: although beer is a traditional beverage to serve with this dish, a crisp Chablis, Albariño, Sauvignon Blanc, Verdicchio, Verdejo, or Rosé would complement the fried rice. https://www.the5tastestable.com/marinated-sweet-and-spicy-shrimp-print daily 0.75 2021-05-17 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1621254263615-NAMSEC3QGQYP2W5D9BPV/Sweet+and+Spicy+Shrimp.JPG Marinated Sweet and Spicy Shrimp - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. MARINATED SWEET AND SPICY SHRIMP Serves 4 Ingredients: 16 large shrimp (21-25 count), peeled and deveined 1 teaspoon garlic, minced or grated 1/2 teaspoon ginger, minced or grated 4 tablespoons honey 2 tablespoons soy sauce ½ teaspoon chili-sesame oil (Note: if you don’t have chili-sesame oil, use ½ teaspoon of sesame oil and ¼ teaspoon of red pepper flakes.) 1 teaspoon lemon juice 1 teaspoon lemon zest Preparation: 1. Mix the ingredients and marinate the shrimp in half of the sauce for about 30-40 minutes, reserving the other half to drizzle over the cooked shrimp or rice. 2. Remove the shrimp from the marinade and discard the marinade. 3. Add 1-2 teaspoons of canola or other neutral oil to a hot cast-iron skillet. Working in two batches, add half the shrimp to the hot skillet and sear for 1 minute on each side. The marinade on the shrimp will caramelize. For added flavor, rub the shrimp in the caramelized sauce as you remove them from the skillet. Note: substitute 3-4 large sea scallops per person and sear for 2 minutes per side after marinating as above. If possible use U-20 dry fresh or air-chilled frozen scallops rather than chemically treated scallops. Allow frozen scallops to thaw in the fridge before using. Wine pairing: a crisp Chablis, Albariño, Sauvignon Blanc, Verdicchio, Verdejo, or Rosé would complement this dish. https://www.the5tastestable.com/grilled-wings-with-thai-curry-sauce-print daily 0.75 2021-05-22 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1621695646971-L4LMDXQDG13EA8NIS69T/Marinated+Wings+with+Thai+Curry.JPG Grilled Wings with Thai Curry Dipping Sauce print - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. GRILLED WINGS WITH THAI CURRY DIPPING SAUCE Serves 4 Ingredients: ½ cup finely chopped shallots (2 large) ¼ cup vegetable oil 2 large garlic cloves, minced 2 teaspoons minced peeled fresh ginger 2-3 tablespoons Thai red curry paste (2 tablespoons makes a mildly spicy sauce) 2 (14-oz) cans of unsweetened coconut milk (I used Thai Kitchen brand) 1 ½ teaspoons packed light brown sugar 1 teaspoon salt 2 teaspoons Asian fish sauce 24 chicken wings separated at the joints; wingtips discarded (6 pieces per person) Garnish with fresh cilantro sprigs or fresh basil Preparation: 1. Cook the shallots in oil in a wide 4- to 5-quart heavy pot over moderately low heat, stirring occasionally, until softened. (4 to 5 minutes) 2. Add the garlic and ginger and cook, stirring occasionally. (2 minutes) 3. Add the curry paste and cook, mixing the paste with the oil and garlic; stirring constantly for about 3 minutes. 4. Add the coconut milk, brown sugar, and salt and simmer, uncovered, stirring occasionally, until reduced to about 3 cups. (approximately 25 to 30 minutes) 5. Remove from heat, stir in the fish sauce, and cool to room temperature, stirring occasionally. (about 30 minutes) 6. Reserve 1 ½ cups of curry sauce in a bowl for serving. Cover and chill in the fridge. 7. Separate each wing at the joints so you have a wingette, a drummette, and a wingtip. Discard the wingtips. 8. Coat the wing pieces with the remaining curry sauce in a large bowl or large ziplock bag. Place in the fridge and marinate for at least 12 and up to 24 hours. 9. Let the wings stand at room temperature 30 minutes before grilling. 10. Preheat your grill and oil the grates lightly. You want a medium-hot grill. 11. Remove the wings from the marinade, shaking off excess, and transfer to a large platter. Discard the marinade. 12. Grill the wings, turning every 2-3 minutes to prevent burning until the skin is caramelized and the wing is cooked through about 12 minutes total. *Note: depending on your grill adjust the heat under the wings to prevent burning. 13. Heat the reserved curry sauce in a small saucepan, stirring over moderate heat until hot. Serve the wings with the curry sauce. 14. Garnish with cilantro or fresh basil. Wine pairing: a Chenin Blanc, Vouvray, Viognier, Dry Riesling, or Rosé https://www.the5tastestable.com/pizza-recipe-print daily 0.75 2021-05-25 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1621963630790-UX8L9PJQ8SK6L53V34B2/Pizza.jpg La Mia Pizza print - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. LA MIA PIZZA Serves 3-4 Make the dough: Ingredients: 330 grams #00 King Arthur or Caputo flour (sifted) 5 grams dry yeast (1 ½ teaspoons) 5 grams sugar (1 ¼ teaspoons) 7 grams of salt (1 teaspoon fine salt) 264 grams of warm water (about 110-115 F.) 2 tablespoons of olive oil Make the dough... Method: 1. Sift all the dry ingredients except the salt into a large bowl and make a hollow in the center. 2. Mix the warm water and olive oil and add slowly into the hollow center; mixing with a wooden spoon or rubber spatula, rotating the bowl, scraping down the sides until a shaggy dough forms. 3. Cover and let the dough rest for 10 minutes before stirring in the salt. 4. Cover the container and rest for 1 hour. 5. Wet or oil your hands and leaving the dough in the container, stretch and fold the dough lengthwise in half four times, rotating 90 degrees between each fold; cover and rest for 5 minutes. Repeat this 3 more times resting the dough 5 minutes between each sequence of 4 folds. You want a smooth dough to form. 6. Cover and rest at room temperature for 30 minutes. 7. Place the dough in a lightly oiled container covered in the fridge or cool place for at least 24 hours up to 40 hours. (This “cold ferment” adds flavor and elasticity to the dough. After 24 hours the dough will have doubled in size and be full of bubbles created by the yeast.) 8. Dump the dough out onto a lightly floured surface and stretch and fold in thirds like folding a letter (2 times rotating 90 degrees); then pinch the seams and form a ball. 9. Return the ball to an oiled container covered for 3 hours at room temperature. Dump the dough onto a lightly floured surface, flatten gently with your hand, and starting in the middle, using your fingertips, finger-poke-stretch the dough into a round form leaving a thicker bubbly outer rim about 1 inch wide. Note: stretch the dough so it is about a ¼ inch thick in the middle main body of the pizza round leaving a 1” wide bubbly thicker outer ring of dough for the outer crust (cornicione). Make the pizza: 1. Gently lift your stretched round of dough onto a sheet of parchment paper on a pizza peel. Trim the excess paper from around the dough leaving about a 1-inch wide rim of paper beyond the edge of the dough. Cover the dough loosely with plastic wrap and allow to rest for about 30 minutes while you pre-heat the grill and gather your toppings. 2. If you don’t have a special pizza oven, if your kitchen oven can reach 500 F., pre-heat the pizza stone or pizza steel on the bottom rack of the oven. Otherwise, preheat a gas grill covered for about 30 minutes to 500 F. with the pizza stone on the rack. Heat the grill with the end burners on medium and the pizza stone placed in the middle. 3. After 30 minutes, while the grill is still preheating, brush the dough lightly with olive oil (especially the outer edge), add light sauce and toppings of your choice to the stretched dough. 4. Using a pizza peel, transfer the pizza on the parchment to your hot pizza stone. Close the grill and increase the middle burner to low. 5. After 5 minutes, the thicker outer ring of the dough should have puffed up and started to turn light brown; pull the parchment out from under the dough and continue to bake until the cheese is melted and just starting to brown and the bottom crust is golden brown. (check after 10 minutes more.) 6. Use the pizza peel to remove the pizza from the oven and place it on a metal cookie rack to cool a bit. Placing it on the rack helps to maintain the wonderful crunchy bottom crust you worked so hard to achieve. https://www.the5tastestable.com/savory-potato-souffle-recipe-print daily 0.75 2021-06-04 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1622817189118-XAXCGMQKWQ619A5O3KPL/Potato+Souffl%C3%A9e.JPG Savory Potato Soufflé print - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. SAVORY POTATO SOUFFLE Serves 6 Special equipment: 6- 3 x 1 ¾ inch ramekins or a 9 x 7 inch oven-safe baking dish for serving family-style Ingredients: 1 tablespoon unsalted butter, plus more for brushing 3/4 pound baking or yellow potatoes, peeled and quartered 3/8 cup half-and-half 1/4 pound Gruyère cheese, shredded (a scant cup) 1/4 teaspoon dried oregano or marjoram 1/4 teaspoon dried thyme 1/2 teaspoon dried parsley (Note: double the dried measurements if using fresh herbs) Salt and freshly ground pepper 3 large egg yokes 4 large egg whites Pinch of cream of tartar (if you don’t have cream of tartar on hand use 3-4 drops of lemon juice or white vinegar) fine bread crumbs or finely grated Parmesan cheese for dusting the ramekins Preparation: Preheat the oven to 375° F. 1. Butter the insides and bottoms of the ramekins generously and coat with finely ground bread crumbs or Parmesan cheese, pouring out excess crumbs that don't adhere to the sides and bottom of the ramekins. 2. In a medium saucepan, cover the potatoes with cold water, add a generous pinch of salt, and bring to a boil. Simmer until tender, about 20 minutes. 3. Drain the potatoes and return them to the saucepan. Shake the pan over high heat to dry out the potatoes, about 1 minute. Add the tablespoon of butter and mash the potatoes. Stir in the half-and-half and let the potatoes cool slightly. Stir in the cheese and the herbs and season with salt and pepper. Stir in 3 beaten egg yolks. Transfer the potato mixture to a large bowl. 4. In another medium bowl, using an electric mixer, beat the 4 egg whites until foamy. Add the cream of tartar and beat until soft peaks form. (You want a light frothy mixture with soft peaks full of air bubbles that will give the soufflé its height. Don't over-beat the egg whites.) 5. Stir one-third of the beaten whites into the potato mixture. Using a rubber spatula, gently fold in the remaining whites until no streaks of white remain. Don't press down on the mixture or you will lose the air bubbles from the egg whites. (The mixing motion should be: cut down, lift and fold, rotate the bowl a quarter turn, and repeat, continuing until the mixture is well incorporated.) 6. Spoon the mixture into the prepared ramekins filling each cup evenly about 3/4 full. Place the ramekins on a cookie sheet and bake in the bottom third of the oven for about 15 minutes, or until the soufflé is puffed and lightly golden browned. If using a larger soufflé dish you will have to increase the cooking time to 40-45 minutes. (Note: if you cook the soufflé too long it will be dry.) Serve immediately. *Note: for a more impressive presentation with more height to the soufflé, fill each ramekin evenly to the top rim and tie a 2-inch strip of parchment paper around the rim of the ramekin to prevent over-spilling as the soufflé cooks.) https://www.the5tastestable.com/seared-scallops-with-lemony-pistachio-capers-sauce-recipe-print daily 0.75 2021-06-07 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1623096054931-26QMZ2S4U6A33I4AY7O5/Seared+Scallops+with+Lemony+Pistachio+Caper+Sauce.JPG Seared Scallops with Lemony Pistachio Capers Sauce print - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to pint the recipe. Seared Scallops with Lemony Pistachio Capers Sauce serves 4 Ingredients: 1-2 anchovy fillets (to taste) coarsely chopped 1 tablespoon coarsely chopped pistachios 1 tablespoon capers, drained 1 garlic clove, coarsely chopped 2 tablespoons fresh lemon juice 1/4 cup extra-virgin olive oil pinch of cayenne 12 sea scallops, tough muscle removed 2 tablespoons bottled roasted Piquillo peppers minced 1 teaspoon bottled pickled Jalapeños minced pinch of salt Preparation: 1. Make the sauce: add all ingredients to a small food processor, blender, or Magic Bullet, and puree until smooth. Set aside for up to 4 hours at room temperature. 2. Make the relish: mix and mash the Piquillo and Jalapeño together along with a tiny pinch of salt. 3. Cook the scallops: salt and pepper the scallops and sear them on a lightly oiled, very hot cast-iron skillet. Two minutes per side. Don’t move them until you flip them. Remove from the heat and plate. 4. Plate: place 1 tablespoon of sauce on a small plate, spread it, and place 3 scallops atop the sauce on each plate. Top each scallop with a small amount of sauce and a ¼ teaspoon of mashed Piquillo-Jalapeño relish. 5. Garnish with snipped curly parsley and serve with crusty bread for sopping up the delicious sauce. Wine pairing: Sauvignon Blanc, Vermentino, Verdejo, or Chablis would all work with this rich, tangy dish. https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1623096787682-T7I9J3NXCCP8L11MTG2X/Seared+Scallops+with+Lemony+Pistachio+Caper+Sauce2.JPG Seared Scallops with Lemony Pistachio Capers Sauce print - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.the5tastestable.com/sticky-grilled-chicken-wings-print daily 0.75 2021-06-17 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1623943988191-9VF0YWOM4C8CTR9XKOD9/Glazed+Grilled+Wings.JPG Sticky Grilled Chicken Wings print - Make it stand out Photo: c. foodblogchef 2019 Copy and paste to print the recipe. STICKY GRILLED CHICKEN WINGS Serves 6 Total prep/cooking time less than an hour For the Sauce- Ingredients: 10 garlic cloves, forced through a garlic press, grated on a micro-plane, or minced 1 tablespoon grated peeled ginger 1 1/2 teaspoon ground coriander 3/4 teaspoon ground cumin Rounded 1/8 tsp cayenne (or to taste) 1 1/2 tablespoon olive oil or vegetable oil 2 cups bottled unsweetened pomegranate juice or cranberry juice 1 cup duck sauce (available in Asian section of your supermarket), or smooth apricot jam ½ teaspoon. sesame oil 1 teaspoon toasted sesame seeds for garnish (optional) 1 chopped scallion for garnish; tender, pale green, and white parts only (optional) Preparation: 1. Cook garlic, ginger, spices, and 1 teaspoon. kosher salt in oil in a small saucepan over medium heat, stirring, until fragrant, about 1 minute. 2. Add pomegranate (or other) juice and boil until reduced to 1 cup, 12 to 19 minutes. 3. Remove from heat and add the duck sauce and sesame oil and stir until well mixed. 4. Cool (it will thicken slightly). 5. Transfer 3/4 cup sauce to a bowl and reserve for serving. *Note: while you cook the sauce, bring a large pot of water to a boil. While the sauce cools, par-boil the chicken wings. For the Chicken: 1. Boil 3 pounds of chicken wings in salted water for 15 minutes. 2. Drain and pat dry with a paper towel 3. Toss wings and a cup of sauce in a large bowl 4. Grill wings over low-heat on gas grill, or indirect over charcoal 3-5 min. per side 5. Turn wings over and baste with sauce. The sauce will caramelize on the wings as they cook. 6. Remove from grill and plate 7. Sprinkle with sesame seeds and chopped scallions 8. Serve with reserved sauce on the side https://www.the5tastestable.com/gelato-parfait-recipe-print daily 0.75 2021-06-18 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1624036105049-8BV6WYQLXFY27KI8GTNR/Gelato+Parfait.JPG Gelato Parfait print - Make it stand out Photo: c. foodblogchef 2020 Copy and paste to print the recipe. RASPBERRY GELATO PARFAIT Serves 4 Ingredients: raspberry gelato Key Lime cookies whipped cream confectioners sugar Triple Sec or other or orange flavored liquor (optional) semi-sweet chocolate Preparation: 1. Whip ½ cup of heavy cream until soft peaks form. Add two teaspoons of Triple Sec and a tablespoon of powdered confectioners sugar (to taste). Continue whipping until you have formed stiff peaks. Set aside. 2. Add gelato to your clear parfait cup; add a layer of crumbled cookies; add a layer of whipped cream; repeat until your cup is full and topped with whipped cream. 3. Sprinkle grated chocolate over the whipped cream. https://www.the5tastestable.com/crab-and-corn-salad-with-tomato-print daily 0.75 2021-06-17 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1623950499092-62TZA0CPCGWLJPAQHP1I/Crab+and+Corn+Salad+with+Tomato+Steaks.JPG Crab and Corn Salad with Tomato print - Make it stand out Photo: c. foodblogchef 2020 Copy and paste to print the recipe. CRAB AND CORN SALAD WITH TOMATO 4 servings Ingredients: 4 large tomato slices, about ½ inch thick a scant 1/4 cup extra virgin olive oil ½ cup corn kernels (fresh off-the-cob are sweeter, but frozen will work) 1 cup (about 1/2 pound) crab meat (preferably fresh lump crab, but canned works as well) 2 tablespoons thinly sliced basil (or cilantro) 2 tablespoons fresh lemon juice 2 teaspoon lemon zest 1 teaspoon thinly sliced scallion (white part) 1 teaspoon finely chopped Cubanelle pepper (or other mild, fruity chile pepper) 6 dashes Tabasco or other hot sauce (to taste) ¼ teaspoon salt; 1/8 teaspoon black pepper (or to taste) Preparation: 1. Brush the tomato slices with olive oil and sprinkle generously with salt and pepper. 2. Bring a large pot of water to a boil. Blanch corn for 1 minute. Cool, then remove kernels from cob. 3. In a small bowl, combine kernels, crab, basil, lemon juice, Tabasco and salt and pepper to taste, and toss lightly. Set aside for at least a half hour for the flavors to meld. 4. Top each tomato steak with 1/4 of the relish and serve on a bed of lettuce. Wine pairing: try a Sauvignon Blanc, a light Chablis, Spanish Verdejo or Albariño, or Italian Vermentino https://www.the5tastestable.com/spicy-cajun-shrimp-recipe-print daily 0.75 2021-06-21 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1624279073701-1ZV8D93EF71104QNWQHH/Spicy+Cajun+Shrimp.jpg Spicy Cajun Shrimp print - Make it stand out Photo: c. foodblogchef 2019 Copy and paste to print the recipe. SPICY CAJUN SHRIMP Serves 4 Ingredients: 1/2 cup olive oil 2 tablespoons Cajun or Creole seasoning 2 tablespoons fresh lemon juice 2 tablespoons chopped fresh parsley 1 tablespoon honey 1 tablespoon soy sauce Pinch of cayenne pepper 1 pound uncooked large shrimp, shelled, deveined Lemon wedges French bread Preparation: 1. Combine the first 7 ingredients in a 9x13-inch baking dish. 2. Add shrimp and toss to coat. Refrigerate 1 hour. 3. Line a sheet pan with tinfoil and pour on the shrimp and marinade. 4. Bake in the oven preheated to 450 degrees for 10 minutes, stirring occasionally. *Alternatively, preheat your broiler, and broil the shrimp for 2 minutes and stir around; return to the broiler again for about another 2 minutes; repeat until done; monitor to check that the shrimp don’t burn; don’t over-cook. Garnish with lemon wedges and serve shrimp with French bread. https://www.the5tastestable.com/pear-and-mixed-greens-salad-recipe-print daily 0.75 2021-06-21 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1624290047544-MYGVWTHYEDRNIX8KCV9I/Pears+and+Mixed+Greens.JPG Pear and Mixed Greens Salad print - Make it stand out Photo: c. foodblogchef 2020 Copy and paste to print the recipe. PEAR AND MIXED GREENS SALAD Serves 4 Ingredients: 1 ripe pear quartered lengthwise then sliced ¼ inch thick mixed greens of your choice (a small handful per person) 2-3 tablespoons toasted walnuts 2-3 tablespoons crumbled gorgonzola or other crumbled blue-cheese Cranberry Vinaigrette (see recipe below) Preparation: 1. Place a small handful of greens on each plate. 2. Place the pear slices on top of the greens. 3. Sprinkle with toasted walnuts and cheese. 4. Dress with Cranberry Vinaigrette. Cranberry Vinaigrette Makes ½ cup 6 tablespoons olive oil 2 tablespoon white Balsamic vinegar or white wine vinegar add 2 tablespoons of left-over Cranberry Relish (without the pomegranate arils) or cranberry preserve. Pinch of salt and pepper to taste Add the ingredients to a blender or Magic Bullet and blend until creamy. Will keep in the fridge for several days. https://www.the5tastestable.com/garlic-shrimp-and-calamari-recipe-print daily 0.75 2021-06-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1624548082451-BH8WHQHJBM9C3J3XHCRP/Tapas-Iberian+Garlic+Shrimp+and+Squid.JPG Iberian Garlic Shrimp and Calamari print - Make it stand out Photo: c foodblogchef 2021 Copy and paste to print the recipe. IBERIAN GARLIC SHRIMP AND CALAMARI Serves 4 Ingredients: 3 tablespoons of Spanish extra-virgin olive oil 5 garlic cloves, thinly sliced 16 large shrimp (21-25 count), peeled 1/3 pound of squid; tubes cut into ½ inch rounds 2 teaspoons Red Pepper Paste (or one small dried chile pepper of your choice) 1 tablespoon dry sherry or white wine 2 teaspoons fresh lemon juice 1 teaspoon chopped parsley Salt and pepper to taste Directions: 1. Heat the olive oil in a medium sauté pan or cast-iron skillet over medium-high heat. 2. Sauté the garlic cloves until just beginning to brown, about 2 minutes. 3. Add the shrimp and stir for a minute; add the squid and stir; add the red pepper paste and continue to cook, stirring occasionally, for another 2 minutes. (Don’t overcook or the shrimp and squid will be rubbery.) 4. Add the sherry and lemon juice and cook for another minute. 5. Season to taste with salt and pepper, sprinkle with parsley and serve with a crusty bread to dip in the delicious sauce. https://www.the5tastestable.com/pan-con-tomate-recipe-print daily 0.75 2021-06-26 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1624718031241-XZPXNXM26MGTDZMEFQJ1/Tapas2-Pan+Tomate+with+Shishitos.JPG Pan con Tomate y Ajo Asado print - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. PAN CON TOMATE Y AJO ASADO (TOMATO TOAST WITH ROASTED GARLIC) Serves: 4-6; serving size 2-3 slices of tomato toast per person Ingredients: 3-4 fresh, ripe, but firm medium size tomatoes 1 head of garlic 1+ tablespoons good quality olive oil 1/2 baguette or ciabatta, or other good quality bread sliced to about ½ inch and toasted flaky salt like Maldón for garnish (optional but recommended) thinly sliced Serrano or Iberian ham (Optional, but highly recommended. You can substitute Prosciutto if you can’t find jamón serrano or ibérico.) Preparation: 1. Remove the extra loose garlic paper skin from the garlic head. Cut the head in half and drizzle a small amount of olive oil over the cut ends. Wrap the head in a foil pouch and bake in a 400 F oven for 30-40 minutes or more. (A convection toaster oven on “bake” works well and is a more efficient way to roast the garlic.) 2. While the garlic is roasting, cut the tomatoes in half, and using the coarse face of a box grater and a bowl, grate the tomatoes with the cut half face on the grater. You will end up with a slurry of tomato in the bowl separated from the skin of the tomato. Discard the skin. 3. Add a tablespoon of olive oil to the tomato slurry and mix. You can add a pinch of table salt at this point if you want. 4. After 30-40 minutes check the garlic. It should be soft and buttery and easily squeezed out of the skins of individual garlic cloves. Mash about 6 cloves of roasted garlic to a paste and mix with the tomato slurry until well incorporated. (Alternatively, you can spread a small amount of the mashed garlic paste directly onto the toasted bread and top with the tomato sauce.) Save any unused roasted cloves of garlic in a closed container in the fridge for other uses.) 5. Brush one face of the sliced bread lightly with olive oil and toast until just beginning to turn golden brown. 6. Spoon a small amount of the tomato/garlic mixture onto each slice and sprinkle with a few flakes of salt. 7. Optional: top with a thin slice of Jamón Serrano or Ibérico, or Prosciutto. https://www.the5tastestable.com/tonnato-with-rolled-pork-loin-roast-recipe-print daily 0.75 2021-07-15 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1626381763990-O77Q5WR68OP1JK41TH20/Rolled+Pork+Loin+Roast.JPG Tonnato with Rolled Pork Loin Roast print - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. TONNATO WITH ROLLED PORK LOIN ROAST Serves 4 Ingredients: 2 ½ pounds top loin pork roast, boneless, and butterflied (Note: if you aren’t comfortable butterflying the roast, have your butcher do it for you.) 1/3 cup Panko breadcrumbs (Japanese breadcrumbs) 2⁄3 cup grated Fontina cheese 1 tablespoon fresh sage, chopped 1 cup mayonnaise ½ cup extra-virgin olive oil 1- 6-ounce can tuna in olive oil (not drained) 2 anchovy fillets (if you love anchovies add an extra fillet!) 2 tablespoons fresh lemon juice 3 tablespoons drained capers 4 thin slices of Prosciutto Preparation: Preheat oven to 300 degrees F. 1. Mix the Panko, Fontina, and 1 tablespoon of sage in a medium bowl. 2. Lay the butterflied pork on a flat surface and sprinkle liberally with salt and pepper. 3. Spread the panko-cheese mixture evenly over the pork. 4. Roll the roast and arrange prosciutto slices across the top of the roast. Tie with kitchen twine at 1- to 1 ½ inch intervals. Place in a shallow roasting pan or cast-iron skillet, prosciutto side up, and roast for about 1 hour until a meat thermometer reads 140 F. 5. Remove the roast from the oven, snip off the twine, tent and let it rest 15-20 minutes. 6. While the pork roast rests, add the mayonnaise, olive oil, tuna, anchovy fillets, lemon juice, and capers to a blender and process until creamy and smooth. Set aside and refrigerate. The tonnato will keep in the refrigerator in a sealed container for several days. 7. Add a tablespoon of oil to a hot skillet and sear the pork roast for about a minute on each of all sides until nicely browned. A minute per side should be enough; you’re just browning, you don’t want to continue to cook the roast and dry it out. 8. Serve the pork roast thinly sliced at room temperature or chilled with tonnato on the side. A green salad and some crusty bread complete the light meal. Wine pairing: this dish pairs well with a rosé or Pinot Noir. For white wine, you can try a Viognier or Roussanne from the Rhone Valley. https://www.the5tastestable.com/rolled-pork-loin-with-marsala-mushrooms-recipe-print daily 0.75 2021-07-15 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1626376515590-46A39NQNUZBLNR4HMXG3/Rolled+Pork+Loin+Roast+with+Mushrooms.JPG Rolled Pork Loin Roast with Marsala Mushrooms print - Make it stand out Photo; c. foodblogchef 2021 Copy and paste to print the recipe. ROLLED PORK LOIN ROAST WITH MARSALA MUSHROOMS Serves 4 Ingredients: 2 ½ pounds top loin pork roast, boneless, and butterflied (Note: if you aren’t comfortable butterflying the roast, have your butcher do it for you.) 1/3 cup Panko breadcrumbs (Japanese breadcrumbs) 2⁄3 cup grated Fontina cheese 2 tablespoons fresh sage, chopped 1 sprig of fresh rosemary 8 ounces sliced shiitake or other wild mushrooms of your choice ½ cup sweet Marsala wine 1 cup low sodium chicken broth 1 medium shallot 2 cloves of garlic 1 teaspoon lemon zest salt and pepper 4 thin slices of prosciutto Preparation: Preheat oven to 300 degrees F. 1. Mix the Panko, Fontina, and 1 tablespoon of sage in a medium bowl. 2. Lay the butterflied pork on a flat surface and sprinkle liberally with salt and pepper. 3. Spread the panko-cheese mixture evenly over the pork. 4. Roll the roast and arrange prosciutto slices across the top of the roast. Tie with kitchen twine at 1- to 1 ½ inch intervals. Place in a shallow roasting pan or cast-iron skillet, prosciutto side up, and roast for about 1 hour until a meat thermometer reads 140 F. 5. Remove roast from the oven, snip off the twine, and let rest 15-20 minutes. 6. While the roast rests, sauté the shallot and garlic in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until the shallot begins to turn golden (about 1 minute). 7. Add the mushrooms and 1 tablespoon of chopped sage, salt, and pepper and cook, stirring occasionally, until the mushrooms release their liquid, and they begin to brown (6 to 8 minutes). 8. Add the Marsala and rosemary sprig and reduce by ½. 9. Add the broth and lemon zest and reduce by ½. 10. Add a tablespoon of oil to a hot skillet and sear the pork roast for about a minute on each of all sides. 11. Remove the roast to a cutting board and cut the pork in ½ inch thick slices. Top with the cooked mushrooms and Marsala sauce. Wine pairing: a rosé or Pinot Noir pair well with this dish. For white wine, try a Rhone style white wine like Viognier or Roussanne. https://www.the5tastestable.com/shrimp-cake-appetizers-recipe-print daily 0.75 2022-10-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1627419238332-GFAHLWLJ9X7TFYETAKW6/Shrimp+Cake+Muffin.JPG Shrimp Cake Appetizers print - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. SHRIMP FRITTER APPETIZERS Yield about 24 appetizer-size shrimp cakes Special equipment: non-stick mini-muffin tins Ingredients: 1/4 cup mayonnaise 1/4 cup minced green onions 2 large egg yolks 2 tablespoons fresh lemon juice 1 tablespoon finely grated lemon peel 4 teaspoons minced fresh fennel fronds (or fresh parsley) 4 teaspoons minced fresh tarragon (1 teaspoon dried) 1 teaspoon Old Bay seasoning 1 tablespoon Dijon mustard dash of Worcestershire Sauce 1-2 teaspoons hot sauce 1-2 teaspoons minced jalapeño 1/4 teaspoon ground black pepper 1 pound medium or small shrimp (31-40 count) 3/4 cup Panko Preparation: Preheat your oven to 375 F. 1. Whisk all the ingredients except the shrimp and Panko in a large bowl. 2. Chop the shrimp into small pieces and add to the mixture in the large bowl. Add the Panko and mix to incorporate the ingredients. Let stand for 10 minutes or up to several hours in the fridge. 3. Lightly oil the cups of the muffin tin. This helps to brown the bottoms of the cakes and allows them to be removed easily from the cups of the muffin tin. 4. Add 1 tablespoon of the shrimp mixture to each cup. You should have about 24 tablespoons. Lightly press the mixture into the cups. A light press will ensure that the cakes don’t fall apart when you remove them from the cups; too much pressure will make the cakes rubbery. 5. Lightly brush the top of each cake with melted butter and place the filled muffin tin in the middle of the hot oven and bake for 20-25 minutes or until golden brown. 6. Remove the muffin tins from the oven and let the cakes cool for a few minutes. Place a sheet pan over the top of the tin and holding tightly turn the tin over. The shrimp cakes should release and drop onto the sheet pan. Alternatively, you can use a knife to loosen the cakes from the cups and remove them individually. 7. Serve with Remoulade sauce or Lemony Cilantro Aioli (see recipe below) Wine pairing: a dry white wine like Sauvignon Blanc, Chablis, Vermentino, or Albariño are good choices to pair with these delicious appetizers. Lemony Cilantro Aioli · ½ cup of mayonnaise · 1 tablespoon of olive oil · 1-2 garlic cloves finely minced or grated and mashed to a paste with a pinch of salt · ½ teaspoon Dijon mustard (optional) · 1 teaspoon lemon zest · 3-4 teaspoons fresh lemon juice (to taste) · 1 tablespoon cilantro chopped (fresh lemon balm is a good substitute if you don’t like cilantro) · 2 teaspoons minced capers · 2 teaspoons hot sauce (or more to your taste) · Freshly ground black pepper Mix the ingredients and place in the fridge for at least a half-hour before serving to allow the flavors to meld. *Note: make the aioli or remoulade ahead and refrigerate before you cook the shrimp cakes. https://www.the5tastestable.com/anchovy-butter-crostini-with-tomato-basil-salsa-recipe-print daily 0.75 2021-07-29 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1627576832006-GD0CJ1JXRYE01B9GRQ2U/Two%2BCrostini3.jpg Two Kinds of Crostini with Tomato-Basil Salsa print - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. TWO KINDS OF CROSTINI WITH TOMATO-BASIL SALSA Anchovy Butter: 6 to 8 oil-packed anchovy fillets, drained 1 medium garlic clove, finely chopped 1/4 cup unsalted butter, at room temperature 3 tablespoons finely chopped fresh flat-leaf parsley, divided 1/2 teaspoon lemon zest 1/4 teaspoon paprika Preparation: 1. Place anchovies in a small bowl, cover with cold water and let stand 5 minutes. Drain and pat dry with paper towels. 2. In a small mortar, pound anchovies and garlic to a paste. Alternatively, finely chop anchovies; using the flat side of a large knife, drag knife back and forth over chopped anchovies and garlic to form a paste. Or, use a mini-food processor or Magic Bullet to create the paste. 3. Continue using the mini-food processor, or transfer the anchovy/garlic paste to a small bowl, and stir in the soft butter, 1 1/2 tablespoons parsley, lemon zest, and paprika until combined. 4. Season with salt and pepper to taste. Set aside at room temperature. (The anchovy butter can be chilled in an airtight container up to 3 days. Leave at room temperature about 1 hour before serving.) https://www.foodandwine.com/recipes/pan-seared-lamb-steaks-anchovy-butter Tomato Basil Salsa: 2 Roma tomatoes seeded 1 small garlic clove finely minced (optional) 2 tablespoons finely chopped fresh basil 1 tablespoon olive oil 1 teaspoon red wine vinegar pinch of salt- pinch to taste pinch of black pepper- pinch to taste Preparation: 1. Dice the tomatoes (about a ¼ inch dice) and put them in a bowl 2. Mince the garlic and add to the tomatoes 3. Chop the basil and add to the tomato/garlic mixture 4. Add the olive oil, vinegar, salt, and pepper to the bowl and gently combine the ingredients Make the Anchovy Butter Crostini: Preheat the oven to 350 degrees. 1. Slicing on an angle across the baguette, make 18 slices about a ¼ inch thick. Slicing at an angle will give you oval crostini; if you want round crostinis, slice at a 90-degree angle across the baguette. 2. Spread a light smear of room-temperature anchovy butter on the slices and place the slices on a sheet pan to bake in the 350-degree oven for 15 minutes or until just turning golden brown. Alternatively, you can place your sheet pan with the slices under a preheated broiler for 1-2 minutes a side, turning over once. Monitor the slices under the broiler, they will brown quickly. 3. Spoon a scant tablespoon of the tomato salsa on top of each slice and serve immediately, or serve the salsa alongside the anchovy buttered crostinis and let your guests serve themselves. Make the Tapenade Crostini: Preheat the oven to 350 degrees. 1. Slice the baguette as above and brush one side lightly with olive oil. 2. Bake in the oven for about 15 minutes or until just beginning to brown. 3. Spread about 1-2 teaspoons of Tapenade on the crostini and garnish with the Tomato-Basil Salsa. *Note: the crostinis will get soggy if you put the salsa on the slices and they sit around for a while. https://www.the5tastestable.com/cucumber-canapes-recipe-print daily 0.75 2021-08-04 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1628086638135-OK9FVKXX2M70WX7UUXCV/Cucumber+Canap%C3%A9+with+Tonnato+and+Basil+Salsa.JPG Cucumber Canapés print - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. Cucumber Canapés with Tonnato Sauce and Tomato-Basil Salsa Serves 6 or more Ingredients: 1-English cucumber sliced into 1/4-1/2 inch rounds (12 slices for 6 people) Tonnato Sauce (recipe below) Tomato-Basil Salsa (recipe below) Preparation: -Slice the cucumber. -Top with a teaspoon of Tonnato Sauce (ideally leftover from the Veal or Roast Pork Tonnato you recently served.) -Top with Basil Salsa Make the Tonnato Sauce Ingredients: 1/4 cup mayonnaise 2 tablespoons extra-virgin olive oil 3 ounces of can tuna in olive oil (use half the tuna and oil in a 6 ounce can of Italian tuna in oil) 1/2 anchovy fillet (if you love anchovies add an extra fillet!) 1 tablespoon fresh lemon juice (to taste) 1 tablespoon drained, rinsed capers In a blender, purée all ingredients, including oil from tuna can, until smooth. Taste and season with black pepper and salt to your taste. Make the Tomato-Basil Salsa Ingredients: 1 large tomato seeded and chopped 1-2 tablespoons of finely chopped red onion 1 tablespoon chopped or torn fresh basil ½ jalapeño minced 2 tablespoons olive oil 1 tablespoon red wine vinegar salt and pepper to taste Mix the ingredients in a bowl and set aside for at least a half-hour for the flavors to meld. https://www.the5tastestable.com/lobster-bisque-recipe-print daily 0.75 2021-08-07 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1628344739965-NFWY9L0V7B4A2BBW3VIS/Lobster+Bisque1c.JPG Lobster Bisque print - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. LOBSTER BISQUE about 6- ½ cup servings Ingredients: • 2 1-pound live lobsters • 2 tablespoons olive oil (or 1 tablespoon each of olive oil and butter) • 1 onion, sliced • 1 large celery stalk, sliced • 1 small carrot, sliced • ½ fennel bulb with fronds • ½ cup brandy • ½ cup dry Sherry • 4 cups fish stock or bottled clam juice • 1 garlic head, cut in half crosswise • 1 tomato, sliced • 2 tablespoons chopped fresh tarragon • 2 tablespoons chopped fresh thyme • 2 bay leaves • 8 whole black peppercorns • ¼ cup tomato paste • ½ cup heavy cream (you can substitute half-and-half cream but it won’t be as creamy) • 2 teaspoons cornstarch • 1 tablespoon water Preparation: 1. Bring a large pot of water to boil. Add the lobsters headfirst and boil until cooked through, about 8 minutes. Using tongs, transfer the lobsters to a large bowl. Reserve 2 cups of cooking liquid. Cool the lobsters. 2. Working over a large bowl to catch juices, tear off the lobster tails and claws. Crack the tail and claw shells and remove the meat and set aside in the fridge for another meal or to add to the bisque. Coarsely chop the shells and bodies; transfer to a medium bowl. Reserve the juices from the lobster in a large bowl. 3. Heat olive oil in a heavy large pot over medium-high heat. Add the lobster shells and bodies and sauté until the shells begin to brown. Add the onion and the next 8 ingredients. Mix in the brandy and Sherry. Boil until almost all liquid has evaporated, about 4 minutes. Add the fish stock, and reserved 2 cups of lobster cooking liquid and lobster juices, fresh herbs, and peppercorns, and simmer for 1 hour. 4. Strain the soup through a sieve set over a large saucepan, pressing firmly on solids to extract the juices. Whisk the tomato paste into the soup. Simmer until the soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.) 5. Add cream to the soup and simmer for 5 minutes. Dissolve cornstarch in 1 tablespoon of water. Add to the soup and boil until slightly thickened, about 2 minutes. 6. Optional: mix the chopped lobster meat into the soup and stir to heat through. Ladle the soup into bowls and serve with good crusty bread for dipping. https://www.the5tastestable.com/chicken-scarpariello-recipe-print daily 0.75 2021-08-13 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1628862568777-MMIVIITOEDPO5W8Y0X79/Chicken+Scarapiello.JPG Chicken Scarpariello print - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. POLLO SCARPARIELLO (Shoemakers Chicken) Serves 4 Ingredients: 4 bone-in thighs with skin (or 6-8 wings separated at the joint, wingtip removed) Salt and pepper 3 links sweet Italian sausage olive oil 6 cloves garlic-crushed 2 large onions-large dice 6 pickled hot cherry peppers cored and quartered (optional sub pepperoncini if you can’t find hot-cherry peppers) 12 pickled sweet cherry peppers +1/4c vinegar from jar cored and quartered (sub any mild pickled pepper like Peppadew) 1 red bell pepper-cored and large dice (for more color use a combination of small red, yellow, and orange sweet peppers- 2 each) 1 green Poblano pepper-cored and large dice (optional sub an Anaheim or the milder Cubanelle/Italian frying pepper) ½ cup small marinated artichoke hearts 1 teaspoon dry oregano (sub a sprig of rosemary when you place the pan in the oven) 2 cups wine Preparation: Preheat oven to 400 F 1. Season the thighs with salt and pepper. 2. In a heavy oven-proof pan, heat 3 tablespoons of olive oil and garlic until just beginning to brown. Remove the garlic and set aside. 3. Add the chicken and sausage to the pan. Brown well on all sides. Remove and set aside. Slice the sausage into ½ inch coins. Tent the chicken and sausage. 4. Add the onions, fresh peppers, and garlic to the pan. Sauté until tender and browning. 5. Add white wine to the pan. Deglaze, scraping up the fond as wine reduces to about 2/3. 6. Add the vinegared peppers along with the juice and the artichoke hearts. Season with oregano (or rosemary) and adjust the salt. Add chicken and sausage, fold into vegetables to coat. 7. Place the pan in the center of the oven. Let roast, turning pieces as they brown. Cook until chicken reaches 160 F in the thickest pieces. 8. Plate and top with chopped fresh oregano. Wine pairing: a fruit-forward white wine like a Dry Riesling or Gewurztraminer would work with the spiciness of the dish. Pinot Grigio or Viognier are also good choices. For red wine try Pinot Noir, Nero d’avola, or Zinfandel. William Seibert from Shelburne Falls Cork recommends an Andre Blanck Grand Cru Riesling Schlossberg Vineyard. Adapted from a recipe by #mario.cooks Chef Mario DiBiase, SottoVoce Restaurant, Brookly https://www.the5tastestable.com/roma-e-roma-recipe-print daily 0.75 2022-08-16 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1629123967632-WOXDLLVVW30CM4SKTJUB/Romano+Beans.JPG Roma e Roma print - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. ROMA e ROMA Serves 4 Ingredients: 1/2-pound Roma pole beans (stems removed; cut into 2-3 inch pieces) 1/2-ounce guanciale or pancetta (about 2 tablespoons thinly sliced and diced) 2-3 cloves of garlic thinly sliced ¼ teaspoon red pepper flakes (to taste) 1-2 tablespoons olive oil 2 teaspoons balsamic vinegar 3 small Roma tomatoes (about ¾-1 cup chopped) pinch of salt and freshly ground black pepper to taste Preparation: 1. In a large heavy bottom pan or skillet, heat 1 tablespoon of olive oil over medium heat. 2. Add the guanciale and sauté for a minute or two; add the garlic until it begins to sizzle, add the pepper flakes and stir until the garlic just begins to brown. 3. Add the Romas and sauté stirring for about two minutes to coat the beans with guanciale-garlic infused oil. 4. Add 1/4 cup of water to the pot and cover and steam for a few minutes until almost all the water has evaporated. 5. Add the vinegar and stir until almost all the liquid has evaporated. Remove from the heat and stir in the chopped tomatoes. The juices from the tomatoes will deglaze the pan and create a delicious chunky raw tomato sauce. 6. Adjust the salt and pepper to taste and serve warm. https://www.the5tastestable.com/baked-peaches-with-almond-filling-recipe-print daily 0.75 2021-08-22 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1629625510670-W37BTG3YC1SCQQQJLN02/Peaches+wih+Amaretti.JPG Baked Peaches with Almond Filling print - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. BAKED PEACHES WITH ALMOND FILLING Baked Peaches with Amaretti Filling Serves: 6 Ingredients: · 3 ripe yet firm yellow Freestone peaches, without soft spots or blemishes (See *Note) · 4 tablespoons/60g sugar · 6 tablespoons (1-1/3 ounces/38grams) finely ground blanched, peeled almonds · 2 tablespoons melted butter/28g, plus more to grease baking dish · Dry white wine, Dry Marsala, or Amaretto (I use Amaretto) · Soft whipped cream to garnish (optional with a teaspoon or two of Triple Sec or other orange liqueur) Preparation: Preheat the oven to 350°F/180°C. Generously butter a 9-inch baking dish, preferably made of porcelain or glass. 1. Wash the peaches under cold, running water, and pat dry. Divide each peach in half lengthwise by using a sharp knife to cut along the natural crease of the fruit that runs from the stem dimple then continue around its circumference. Separate the peach halves by gently twisting them apart then remove and discard the pits. 2. Using a melon ball tool or teaspoon, hollow a round 1-inch cavity from the center of each peach half and scoop out the pulp, reserving it for the filling. Arrange the peach halves with cut sides up in the baking dish, placing them close together and leaning against one another so they don't tip during baking. 3. Pulse 1-1/3 ounces/38g blanched, peeled almonds with 1 tablespoon sugar in a food processor until very fine. 4. Chop the reserved peach pulp finely and place in a mixing bowl or small food processor. Add 4 tablespoons of the sugar, ground almonds, 1 tablespoon of the melted butter, and any peach juices that have accumulated on the cutting board, then mix well to combine. 5. Brush the surface of each peach lightly with Amaretto and remaining melted butter. Fill the hollow of each peach with about 1-tablespoon of the almond filling to form a neat mound about the size of a walnut in the center. 6. Place in the center of the hot oven and bake for 30 minutes or until the peaches are tender when tested with the point of a paring knife and amaretti filling is lightly golden. Remove from oven and cool for at least 15 minutes before serving warm or at room temperature, plain or garnished with a dollop of lightly sweetened soft whipped cream. https://www.the5tastestable.com/maple-glazed-salmon-with-peach-salsa-recipe-print daily 0.75 2021-08-20 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1629468532807-VLGHT76E3W6MIYPMW1A5/Maple+Glazed+Salmon+with+Peach+Salsa.JPG Maple Glazed Salmon with Peach Salsa print - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. MAPLE GLAZED SALMON WITH PEACH SALSA Serves 4 Maple Syrup Marinade for Salmon Ingredients: 1/4 cup maple syrup 2-tablespoons soy sauce 1-2 teaspoons grated ginger a few drops of fresh lemon juice ¼ teaspoon hot pepper sesame oil 1 ½+ pounds of salmon (depending on your appetites) Preparation: 1. Combine the first 5 ingredients and mix well. 2. Pour the marinade over the salmon fillets and cover and refrigerate for at least 30 minutes or preferably more. (up to 4 hours) While the salmon is marinating, make the Peach Salsa. Peach Salsa Ingredients: 3 ripe peaches pitted and coarsely chopped; skin removed (see *Note) 1 teaspoon fresh mint chopped (more to taste) 1 teaspoon fresh parsley chopped (more to taste) 2 tablespoons chopped red onion 2 tablespoons chopped sweet red bell pepper, or Cubanelle pepper if available 2 teaspoons fresh lime juice 1 teaspoon minced seeded serrano or jalapeño chili (more to taste) ½ teaspoon grated lime peel 1 small garlic clove, finely chopped 1 tablespoon olive oil toasted sliced almonds for garnish (optional) Preparation: 1. Combine the ingredients in a small bowl. Cover and refrigerate for an hour to allow the flavors to meld. Cook the Salmon: Preheat your grill to about 400 degrees; if using the oven preheat to 375. 1. Once the grill is at temperature, oil the grates or grill pan if you’re using one. 2. Grill the salmon skin-side down for 5-7 minutes with the grill covered, or until the salmon flakes easily and separates easily from the skin using a spatula. 3. If using the oven, you can use a sheet pan lined with aluminum foil (for easy cleanup); cook for 10 minutes, and check to see if the fish flakes easily. Depending on the thickness of the fillets, if not done, continue cooking for 3-5 minutes and check. 4. Once the salmon flakes easily, you can brown and caramelize the surface of the salmon under the broiler for a minute or two monitoring carefully so you don’t char it. (optional) 5. Remove the salmon from heat and serve topped with 1 or 2 tablespoons of peach salsa. Brown or white rice and Sugar Snap peas and/or a green salad accompany this dish well. *Note: the easiest way to skin peaches is to immerse them in boiling water for about 10 seconds. Remove from the water and dry them. After a few seconds, when you peel them, the skin will slip off easily. https://www.the5tastestable.com/lobster-with-fried-gnocchi-and-pea-pure-print daily 0.75 2021-09-03 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1630709787087-F07ZUWKBTCTPH6DCCETD/Lobster+Gnocchi+with+Pea+Puree.JPG Lobster with Fried Gnocchi and Pea Purée print - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. LOBSTER WITH FRIED GNOCCHI, TOMATOES, AND PEA PUREE Serves 2 Ingredients: 2 lobster tails 6-8 boiled gnocchi per person (homemade or from the market) 1 cup of frozen peas 1 smallish shallot chopped 1-2 cloves of garlic chopped pinch of red pepper flakes (optional) 1 cup bottled clam juice, fish stock, or chicken stock ¼ cup dry white wine 1 heaping tablespoon of chopped fresh tarragon 1 heaping tablespoon of fresh flat leaf parsley 2 tablespoon olive oil 1 tablespoon butter 4 cherry tomatoes pinch of white pepper and salt to taste pea sprouts for garnish (optional) Preparation: Make the Pea Purée: 1. In a medium sauce pan, sauté the garlic and shallot over medium heat until just translucent (not browned). 2. Add the red pepper flakes and stir for a few seconds. 3. Add the stock and white wine and bring to a boil and simmer for 2-3 minutes. 4. Add the peas and white pepper and boil for a minute and remove from heat. 5. Strain the peas reserving the liquid. 6. Using a blender or Magic Bullet, add the tarragon and parsley, half the liquid, and the pea mixture and purée until smooth. Add more reserved liquid if necessary to achieve the sauce consistency you want. 7. Taste and adjust the salt to taste. Sauté the lobster and tomatoes: 1. Add a tablespoon of olive oil to a skillet and sauté the lobster tails covered over medium heat for about 5 minutes adding a ¼ cup of water to create steam. 2. Remove the lobster tails and cut them lengthwise to gently remove the flesh from the shell and set aside. 3. To the same skillet, add a bit more oil if needed, and sauté the tomatoes cut face down for a minute or two to your desired doneness. Remove from heat and set aside. Boil and fry the gnocchi: 1. Boil the gnocchi according to package directions, or if you’re using fresh homemade gnocchi, add the gnocchi to well salted boiling water. Wait for them to rise to the surface and continue cooking for a minute. Remove from the water using a slotted spoon to drain the water. 2. To the same skillet you cooked the lobster in, over medium high heat, melt a tablespoon of butter and fry the boiled gnocchi until golden brown on two sides. Plate the dish: 1. Spread the pea purée equally on two plates and top with 4 half tomatoes on each plate. Distribute the fried gnocchi and top with chopped lobster meat. Garnish with pea sprouts. https://www.the5tastestable.com/peachy-habanero-hot-sauce-recipe-print daily 0.75 2021-09-16 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1631812472998-QIQBQ9VW0SRRFRYF8KPM/Peachy+Hot+Sauce.jpg Peachy Habanero Hot Sauce print - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. Peachy-Habanero Hot Sauce makes about 3 cups Ingredients: >10-12 Habanero peppers (use rubber gloves to seed the peppers or suffer the painful capsaicin consequences) >2 Carolina Reaper peppers seeded >4-6 carrots chopped >½ onion chopped >4-5 roasted garlic cloves >1 cup apple cider vinegar >water >juice from ½ lemon >1 bay leaf >¼ teaspoon each of allspice, cumin, and coriander >1 tablespoon grated fresh ginger >1/4-1/2 teaspoon salt to taste >2-3 ripe, medium peaches skinned, pitted, and chopped (ripe peaches will add more flavor to the sauce) >1 tablespoon honey Preparation: 1. Roast the garlic until soft and set aside (a cast iron skillet on your stovetop works well) 2. In a covered saucepan, over medium heat, sauté the carrots, onion, peaches, peppers, cider vinegar, lemon juice, spices, and bay leaf until the carrots are fork-tender. (Add water as necessary if the pan starts to become dry. Don’t scorch the veggies.) 3. Remove the bay leaf and put everything including the peeled roasted garlic into the blender. 4. Add the salt and honey to taste. 5. Blend until smooth, add enough water to make the consistency you want. 6. Pour into a small saucepan and bring to a boil and simmer for 5 minutes. 7. Allow the sauce to cool and bottle. To bottle: 1. Put your bottles into boiling water for ten minutes. 2. Remove from hot water and cool. 3. Fill with sauce and cap. 4. Keeps refrigerated up to a year. https://www.the5tastestable.com/mixed-nuts-with-sage-recipe-print daily 0.75 2021-09-22 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1632313152794-6DZXWQ0NXL2OAO83NWNK/Spiced+Mixed+Nuts+with+Sage.JPG Roasted Mixed Nuts with Toasted Sage Leaves print - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. ROASTED MIXED NUTS WITH TOASTED SAGE LEAVES Makes 3 cups. Ingredients: 3 cups plain (or salted) mixed nuts (a combination of whole almonds, pecan halves, walnut halves, and cashews) 2 tablespoons + 2 teaspoons extra-virgin olive oil 1 ½ tablespoons chopped fresh rosemary (or sub ¾ teaspoon dried and crumbled) 1 tablespoon chopped fresh thyme (or 1 teaspoon dried) 6-8 or more whole fresh sage leaves 2 teaspoons chipotle chili powder 1 teaspoon garlic powder Flaky sea salt (Note: if you use salted mixed nuts omit the sea salt.) Preparation: 1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. 2. In a medium bowl, drizzle olive oil over the nuts and mix to coat the nuts. 4. Sprinkle the herbs and spices over the nuts and toss well to combine. 5. Pour the nuts into an even layer on the prepared baking sheet and then (if using) sprinkle evenly with the flaky sea salt. 6. Bake until the nuts smell toasty, about 15 minutes. Cool completely and store in an airtight container until ready to serve (they’ll keep for up to three weeks). https://www.the5tastestable.com/spicy-shrimp-chowder-recipe-print daily 0.75 2021-09-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1632484565436-BP65FGBAAN1RCG0VDM0D/Spicy+Shrimp+Chowder.JPG Spicy Shrimp Chowder print - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. SPICY SHRIMP CHOWDER Serves 6 Ingredients: · 1 pound shrimp, tails removed · 2 teaspoons Cajun seasoning · Sea salt · Freshly ground black pepper · 6 slices bacon, chopped · 1 tablespoon butter · 1 medium onion, chopped · 2 cloves garlic, minced · 1 stalk of celery chopped · 2 tablespoons all-purpose flour · 1 pound of potatoes, ½ inch dice · 4 cups clam juice or chicken broth (I used lobster broth I had made and frozen previously) · 3 thyme sprigs · 2 sliced green onions · 3 cups sweet corn (preferably farm-fresh, but frozen will work) · 3/4 cup half-and-half · 1/2 teaspoon paprika · Chopped parsley for garnish Preparation: 1. Season shrimp all over with Cajun seasoning, salt, and pepper. In a large heavy bottom pot over medium heat, cook bacon until crispy, about 6 minutes. Using a slotted spoon, strain the bacon pieces and place them on a paper towel-lined plate. 2. Add shrimp to the bacon fat and cook until pink, about 2 minutes per side. Transfer the shrimp to the plate with bacon. 3. Drain the bacon fat leaving 1 tablespoon and melt the butter in the pot, scraping up any browned bits with a wooden spoon. Add onion and celery and cook until soft, about 5 minutes. Stir in garlic and flour and cook, stirring, 30 seconds to a minute more. 4. Add potatoes, broth, thyme, and green onions, and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 10 minutes. 5. Stir in corn and cream, and simmer for 5 minutes more. Turn off heat and stir in cooked shrimp and season with salt, pepper, and paprika. 6. Garnish with chopped parsley (optional) Wine pairing: a dry Riesling is a perfect pair with this creamy, slightly spicy chowder. You could also try a food-friendly Viognier or soft Loire Valley Sauvignon Blanc. https://www.the5tastestable.com/roasted-halibut-with-thai-curry-recipe-print daily 0.75 2024-09-07 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1632828359317-6HTCJB8H9DDCMYF6XTB4/Roasted+Halibut+in+Thai+Curry1.jpg Roasted Halibut in Thai Curry with Fennel print - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. ROASTED HALIBUT IN THAI CURRY WITH FENNEL Serves 4 generous portions Ingredients: -2 pounds halibut fillet (you can also use cod, hake, monkfish, or other mild, non-oily fish of your choice) -2 tablespoons coconut oil (you can sub peanut or canola oil) -1 medium onion chopped -1 medium fennel bulb, cored, halved, and thinly sliced (fronds reserved) -4-5 fresh curry leaves (optional) -1 tablespoon of grated ginger -zest from ½ lemon -2 tablespoons of Thai red curry paste -1-14 ounce can of coconut milk (light if you prefer) -2 tablespoons of fish sauce -2 tablespoons of brown sugar -2 teaspoons lime zest -2 tablespoons lime juice -1 bay leaf- -fennel fronds for garnish -1 long red chili pepper seeded: 2/3 chopped and added to the sauce. Slice the remaining piece very thinly and reserve for garnish. (optional) Preparation: Preheat the oven to 400 F. 1. Add the oil to an ovenproof skillet or heavy bottom pan and heat over medium-high heat until just shimmering. 2. Add the onion, fennel, and curry leaves; sauté for a few minutes until just tender. 3. Add the grated ginger and stir for a minute before adding the red curry paste. Stir for another minute. 4. Add the coconut milk. Season with the fish sauce, lemon zest, bay leaf, lime zest, lime juice, red chili pepper, and brown sugar and stir well to combine. Allow to simmer on low heat for 10-15 minutes stirring occasionally. 5. While the sauce is simmering, remove the skin from the halibut and cut into 4 equal portions. 6. Add the halibut to the sauce and turn it over to coat both sides. Roast in the preheated oven for 12-15 minutes depending on the thickness of the fish. When it flakes easily with a fork, it is done. 7. Plate the halibut, spoon over the sauce, and garnish with fennel fronds and sliced red chili. Note: You can serve this dish accompanied by rice or your choice of starch, or for a more impressive presentation and complementary flavor profile I like to serve it with roasted Delicata squash with pistachio-pomegranate relish. Wine pairing: off-dry wines generally compliment spicy dishes like curries; a dry Riesling is a perfect wine for this delicate, slightly spicy dish. A lighter style Viognier, a slightly sweet Alsace Pinot Gris, or Vouvray would also work well. https://www.the5tastestable.com/delicata-with-pistachio-pomegranate-relish-recipe-print daily 0.75 2021-10-04 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1633369657659-56T9YJ4PD6HCRHE176NF/Delicata+Squash+with+Pistachio+Pomegranate+Relish.JPG Delicata Squash with Pistachio Pomegranate Relish print - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. DELICATA SQUASH WITH PISTACHIO POMEGRANATE RELISH Serves 6 Ingredients: 2 Delicata squash, washed well and cut into rings (you don’t have to remove the skin) 2 tablespoons unrefined coconut oil, melted sea salt freshly ground black pepper, to taste 2 tablespoons unrefined, cold-pressed olive oil 2 tablespoons unfiltered apple cider vinegar or pomegranate molasses ½ teaspoon sea salt 1 cup pomegranate seeds (or dried cranberries, or dried cherries) ½ cup pistachio nuts, toasted 2 small shallots, chopped (or 1 medium) 3 Tablespoons fresh mint, chopped *Note: this makes about six servings Directions: Preheat oven to 400 degrees and line 2 baking sheets with parchment paper. 1. Place the squash rings on the baking sheets and brush with melted coconut oil on both sides. Sprinkle with salt and pepper. Roast until tender, approximately 20-30 minutes. 2. While squash is roasting, assemble relish. Whisk the oil, vinegar, and salt together in a medium bowl, add remaining ingredients and toss to combine. 3. Arrange the squash rings on small plates and spoon the relish mixture on top. (Note: alternatively you can chop up the squash and gently stir it into the relish before you spoon it onto a leaf of lettuce) https://www.the5tastestable.com/korean-glazed-pork-ribs-recipe-print daily 0.75 2021-10-12 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1634043169393-KC0UTGRWAV8F4WFK9SAO/Glazed+Korean+Country+Style+Ribs.jpg Korean Glazed Country Style Ribs - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. Korean Glazed Country Style Ribs Serves 4-6 Ingredients: -3 pounds meaty country-style pork ribs bone-in (sub Kansas style pork ribs if you prefer) -1 cup Korean Hot and Spicy BBQ Sauce/Marinade (If you don’t have Korean, any good quality BBQ sauce will do, but it won’t have quite the same flavor profile) -½ cup apple cider (sub apple juice if you don’t have cider) -½ cup peach-ginger preserve (or other peach or orange preserve) -½ cup of peach slices (fresh, frozen, or from a jar) -2 tablespoons rice wine vinegar (if using sweetened peach slices, use 3 tablespoons of vinegar.) -extra hot sauce to taste (optional) Preparation: Preheat the oven to 325 F. 1. Marinate the pork in the BBQ sauce/marinade refrigerated for two or more hours. 2. Place the pork in a Pyrex baking dish or other oven-safe containers. 3. Add the cider to the dish and cover tightly with tin foil. 4. Bake for about 2 hours until the pork is very tender, but not falling apart. 5. Carefully remove the pork from the Pyrex dish and set aside covered with the tin foil. 6. Pour the cooking juices from the baking dish into a bowl and set aside until the fat separates from the juice. 7. Spoon off the fat or use a fat separator and pour the remaining juices into a saucepan along with the fruit preserve, peach slices, and vinegar. 8. Bring to a boil, then lower the heat to medium and simmer for about 10 minutes, stirring occasionally until the sauce is thick enough to coat a spoon. 9. Brush both sides of the pork ribs liberally with the glaze sauce. Set the remaining sauce with the peach slices aside. 10. Pre-heat your grill to hot. Oil the grates and grill the ribs for 1-2 minutes per side until the glaze begins to caramelize and char. Carefully remove the ribs from the grill and tent lightly with foil. 11. Pour the remaining sauce with peach slices into a blender and pulse a few times until you have a slightly chunky sauce. (Note: at this point, the sauce will have a moderate slow burn. If you want more spicy-heat add a few teaspoons of peach hot sauce, or your favorite hot sauce to taste.) 12. Serve the ribs with the peach sauce on the side. https://www.the5tastestable.com/scallops-with-cilantro-lime-sauce-recipe-print daily 0.75 2021-11-03 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/fabfc71f-7fa6-427f-8d5d-d52d38120bae/Blackened+Scallops+with+Cilantro+Lime+Sauce.JPG Blackened Scallops with Cilantro Lime Sauce print - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. BLACKENED SCALLOPS WITH CILANTRO LIME SAUCE Serves: 4 Ingredients: · 12 large sea scallops · Blackening spice · Sea salt · Black pepper · 4 tablespoons butter · 1/4 cup extra-virgin olive oil · 1/4 cup chopped cilantro · 2 garlic cloves, minced · 2 tablespoons fresh lime juice · 1 1/2 teaspoons low-sodium soy sauce · 1 1/2 teaspoons crushed red pepper · Avocado-tomato relish- *Optional see below Preparation: Preheat your cast iron skillet(s) over high heat (use your grill to avoid filling your house with smoke when blackening the scallops) 1. Add the olive oil and cilantro along with the garlic, lime juice, soy sauce, and crushed red pepper to a blender (or Magic Bullet) and process until smooth. 2. Melt the butter and dip each scallop in the butter first then into the blackening spice. 3. Lightly oil the very hot skillet and gently place 6 scallops on the skillet. Don’t move the scallops for two minutes, then gently turn over each scallop for another 2 minutes. Repeat with the other 6 scallops if you don’t have two skillets to work with. 4. Sauce 4 plates and place three scallops atop along with your garnish of choice. *Optional: serve the scallops alongside a tablespoon of chopped avocado and tomato relish dressed with a squeeze of lime juice and a drizzle of olive oil. Note: If you don’t want to blacken the scallops, toss the scallops in the sauce and sear them on a hot cast-iron skillet for two minutes per side basting with a drizzle of the sauce. https://www.the5tastestable.com/pearl-couscous-with-pine-nuts-and-pomegranates-recipe-print daily 0.75 2021-11-12 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/4fe77595-41eb-4936-8bbf-0b3212b0b917/Pearl+Couscous+with+Pomegranate+and+Pine+Nuts.JPG Pearl Couscous with Pine Nuts and Pomegranates print - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. PEARL COUSCOUS WITH PINE NUTS AND POMEGRANATES Serves 6 Ingredients: 1 tablespoon olive oil 1 cup Israeli couscous (or barley or orzo) 2+ cups low-sodium chicken broth 2 tablespoons chopped fresh cilantro 1 tablespoon chopped fresh mint ½ medium green apple, diced ½ cup pomegranate arils ¼ cup toasted pine nuts 1 teaspoon minced jalapeño (optional) Preparation: While the couscous is cooking make the vinaigrette. 1. In a saucepan, heat the olive oil over med-high heat. Add the couscous and stir until it begins to brown. Add the chicken broth stirring occasionally until all the liquid is absorbed and the pasta is just tender (not mushy) to the bite. 2. Spoon the cooked pasta into a mixing bowl to rest and cool for a few minutes before adding the remaining ingredients. 3. Once all the ingredients are well incorporated, add the vinaigrette and mix well. Vinaigrette: 2 tablespoons white Balsamic vinegar 1 1/2 tablespoons maple syrup 1 tablespoon lime juice ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2-3 tablespoons olive oil https://www.the5tastestable.com/spice-crusted-lamb-chops-recipe-print daily 0.75 2021-11-12 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/b2e1e19e-d205-43b3-84a4-ba02e77ea1cf/Spice+Crusted+Lamb.JPG Spice Crusted Lamb Chops print - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. SPICE CRUSTED LAMB CHOPS Serves 2 Ingredients: ¾ tablespoon cumin seeds ¾ tablespoon coriander seeds 1 teaspoon fennel seeds ½ teaspoon ground sweet paprika ½ teaspoon ground turmeric pinch of cayenne 1 tablespoon olive oil 6-8 lamb rib chops Salt & freshly ground black pepper Preparation: 1. Cut the lamb into ½ inch thick chops. 2. Grind the spices and mix with the olive oil to make a paste. Spread the paste over the chops and cover and set aside to marinate in the fridge for a few hours. 3. Heat a heavy skillet or grill pan until very hot. Sear the chops for two minutes per side. Remove and tent for a few minutes. (You can also do this on your grill.) Yogurt Sauce 2 large garlic cloves 1 teaspoon minced jalapeño chili 1 tablespoon finely grated fresh ginger 1 cup chopped fresh trimmed cilantro ½ cups chopped fresh trimmed mint (or Lemon Balm) 1 teaspoon lemon zest 1 cup plain or nonfat yogurt https://www.the5tastestable.com/pork-chops-with-apple-sage-sauce-recipe-print daily 0.75 2021-11-23 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/4284c0ad-3252-4e91-a57b-7ae4da81cd94/Pork+Chops+with+Apple+Sage+Sauce.JPG Dry Brined Pork Chops with Caramelized Apple Sage Sauce print - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. DRY BRINED PORK CHOPS WITH CARAMELIZED APPLE SAGE SAUCE Serves 4 Ingredients: - Spice Mix: 1 tablespoon each of dried thyme and rosemary and 2 teaspoons of fennel seed ground in a mortar and pestle or spice grinder. - 4 bone-in pork chops, 1 or 1 ½ inches thick - 1 tablespoon extra virgin olive oil - Dry Brine: 1 tablespoon of Kosher salt + 2 teaspoons black pepper - 1 tablespoon plain flour - 1 cup chicken stock - 1 cup apple cider - 1 tablespoon apple cider vinegar - 2 tablespoons butter - 3 granny smith apples, peeled, cored, sliced into 8 pieces each (quartered twice) - 1 small shallot chopped - 1-2 teaspoons Dijon or brown mustard (optional; to taste) - 1 tablespoon fresh sage leaves, chopped - 2 teaspoons fresh thyme (1/2 teaspoon dried) Method: 1. Dry brine the pork chops: Pat the chops dry with a paper towel and place them on a rack over a paper towel-lined sheet pan. Sprinkle a generous amount of Kosher* salt and pepper on both sides of the chops and place them in the fridge overnight. *Note: the larger crystals of Kosher salt produce a more even, less salty seasoning than regular table salt. If you use table salt, use half as much by weight as you would Kosher salt and sprinkle from about 10 inches above the meat to ensure a more even distribution of salt. 2. Season the chops: While your grill heats up, brush the chops lightly with olive oil and sprinkle the spice mix over both sides of the chops. Set aside at room temperature while the grill heats up. 3. Make the Apple Sage Sauce: Melt a knob of butter in a cast-iron skillet over medium-high heat. Add the sliced apples and stir occasionally until the apples are browned on both sides. Remove from the heat and set aside in a covered bowl. In the same skillet, over medium heat, add the chopped shallot, stirring until the shallot is translucent and tender. (not brown) Add the vinegar and continue to stir until almost evaporated. Add a bit more butter to the skillet with the shallots and sprinkle the shallots with flour, stirring for about a minute until well mixed and pasty. Combine the cider and chicken stock and slowly add to the shallot roux stirring constantly to create a smooth sauce. Reduce the heat to low, whisk in the mustard until smooth. Add the chopped sage and fresh thyme and bring to a simmer over low heat. Simmer for about 5 minutes. Add the apple slices to the sauce and adjust the salt and pepper. Continue with a slow simmer while you cook the pork. *Note: you can make the sauce a day ahead and refrigerate. Reheat in a saucepan over medium heat, adding a bit more chicken stock if the sauce is too thick. 4. Grill the pork chops: Preheat your grill and grill the pork chops over direct heat, with the lid closed, 4-6 minutes per side depending on the thickness, turning once. For juicy pork chops, the chops should still be barely pink in the middle and a meat thermometer registers an internal temperature of 140°F. Alternatively, pan-fry the chops in a grill pan or oiled cast-iron skillet for about 4-5 minutes per side and a meat thermometer registers 140 F. Tent and rest the chops for 5 minutes for the juices to set into the meat before serving. Serve with the Apple Sage Sauce, buttered noodles, and your vegetable or salad of choice. https://www.the5tastestable.com/garicks-garlic-toasts-recipe-print daily 0.75 2021-11-23 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/3c7f754c-b089-404a-bfd5-8e2659325e24/Garick%27s+Garlic+Crisps.JPG Garrick's Garlic Toasts - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. GARRICK’S GARLIC TOASTS Ingredients: baguette sliced in ¼ inch thick rounds ½ bulb of garlic minced 1/3 stick of butter olive or canola oil to spray or brush on the baguette slices dried dill weed or dried herb of your choice (optional) Preparation: 1. Combine a ½ bulb of minced garlic and 1/3 stick of melted butter. 2. Cut a baguette into 1/4” thick slices and arrange on a perforated pizza pan. 3. Brush or spray the rounds lightly with olive or canola oil on one side and broil on the middle rack until lightly browned. Remove from the oven. 4. Turn each round over and repeat the spray and broil until slightly less browned. 5. Remove from the oven and brush the warm garlic butter mixture on each round. Sprinkle with dried dill weed or dried herb of choice. (optional). 6. Put back into the oven and broil until browned to your liking. 7. Turn off the oven and remove the pan with the toasted rounds. Wait for about 10 minutes and return the pan to the cooling oven for about ½ hour to ensure crispness. 8. Store in an air-tight container or sealed zip-lock bag for up to a month. https://www.the5tastestable.com/seared-scallops-with-tangerine-sauce-recipe-print daily 0.75 2021-12-06 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/befdd5f9-9605-4d3a-b596-c24e68391874/Seared+Scallops+with+Tangerine+Sauce+and+Mushrooms.JPG Seared Scallops with Wild Mushrooms and Tangerine Sauce print - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. Seared Scallops with Wild Mushrooms and Tangerine Sauce Serves 2 Ingredients: - 6 large scallops (preferably “dry” not chemically treated “wet” scallops; muscle removed - 6 ounces of chopped wild mushrooms, stems removed (any combination of shiitake, oyster, or cremini will work) - ½ cup tangerine, satsuma mandarin, or clementine juice (pulp removed; I used 7 satsuma mandarin) - 2 teaspoons minced shallots - 1 teaspoon of fresh thyme leaves chopped (or ¼ teaspoon dried thyme) - a few drops of fresh lemon juice to taste - 1 teaspoon corn starch - 2 teaspoons butter - pinch of salt - 1 tablespoon Triple Sec or other orange-flavored liqueur (optional) Preparation: 1. Make the Sauce: - Juice the fruit until you have ½ cup; set aside a small amount of juice to combine with the cornstarch. - Add the juice, butter, and salt to a non-reactive saucepan and heat gently until just simmering and the butter has melted. - Mix the cornstarch with the remaining juice until smooth and whisk into the simmering juice and butter mixture. Continue stirring until the sauce has thickened. (Don’t bring it to a boil.) - Add the Triple Sec if using and continue to simmer very slowly. If the sauce thickens too much stir in a small amount of water, stirring until you have the consistency you want. - Taste the sauce and adjust the salt and sweetness. If the sauce is too acidic, add a teaspoon of honey at a time until you have the desired sweetness. If the sauce is too sweet, add a few drops of lemon juice until you have the balance you want. - Set aside covered to stay warm (you can reheat the sauce on your stove-top or microwave when ready to serve) 2. Sautée the Mushrooms: - Add a tablespoon of butter to a heavy bottom skillet and sautée the shallots over medium heat for less than a minute before adding the chopped mushrooms and thyme. - Stir until the mushrooms have released their water and they just begin to brown. - Remove from the heat and adjust the salt to your taste. Set aside covered to keep warm. 3. Sautée the Scallops: - Make sure to dry the surface of the scallops well before sprinkling lightly with salt. - Add a tablespoon of oil to a heavy bottom skillet over high heat until the oil just begins to smoke. - Add the scallops around the outer edge of the skillet (that’s where the heat will be uniform); add a knob of butter and baste the scallops with the melted butter. Sear for 2 minutes without moving the scallops; turn over the scallops and cook for another two minutes while basting with the now brown butter. - Remove the scallops from the pan and plate on a small mound of the sautéed mushrooms. Pour a ring of warm sauce around the mound of mushrooms. Enjoy! https://www.the5tastestable.com/smoked-trout-spread-recipe-print daily 0.75 2021-12-09 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/9c20dcc1-8255-451e-afc3-6873f953a659/Smoked+Trout+Spread2.JPG Smoked Trout Spread print - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. SMOKED TROUT SPREAD yield about 1/2 cup Ingredients: - 2 tablespoons Shallot and Chive Boursin - 5 tablespoons crème fraiche - ¾ teaspoon fresh lemon juice - ¼ teaspoon dried dill (½ teaspoon fresh dill fronds finely chopped) - ¼+ teaspoon wasabi (to taste) - ¼ teaspoon hot sauce (optional: I used Peachy Habanero Hot Sauce) - 5+ tablespoons chopped smoked trout- to taste. (I used Ducktrap River Smoked Trout fillets) - ¼ teaspoon coarsely ground black pepper Preparation: 1. Mix the first 6 ingredients well. 2. Fold in the chopped smoked trout and black pepper and mix well with a fork until you have the consistency you want. 3. Serve on your crackers of choice, toast points, cucumber slices, or individual Belgian endive leaves. *Suggested garnishes: chopped fresh dill fronds, chopped pickled apples, and toasted pecans, pomegranate arils, salmon caviar. Wine pairing: white wines like Champagne, Cava, or Prosecco; Sauvignon blanc, Albariño, Vermentino, or a light dry Rosé https://www.the5tastestable.com/pan-seared-mackerel-with-tomato-caper-sauce-recipe-print daily 0.75 2021-12-18 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/6f219cce-4c23-4fee-bf62-412f4472bc5a/Pan+Seared+Mackerel+with+Tomato+Caper+sauce1b.JPG Pan Seared Mackerel with Fresh Tomato Caper Sauce print - Make it stand out Photo c. foodblogchef 2021 Copy and paste to print the recipe. PAN SEARED MACKEREL WITH FRESH TOMATO CAPER SAUCE Serves 4 Ingredients: -4 skin-on Spanish Mackerel fillets about six ounces each -2 cups of cherry tomatoes quartered -1 tablespoon capers -2-3 teaspoons lemon juice (to taste) -1 teaspoon fresh thyme leaves (½ teaspoon dried) -½ teaspoon salt and ¼ teaspoon pepper (or to taste) -2 tablespoons olive oil Preparation: 1. Sprinkle your fresh fillets with salt and pepper and refrigerate. 2. Heat a tablespoon of olive oil in a skillet over medium heat, combine the rest of the ingredients and saute until the tomatoes just begin to break down. Remove from heat and keep warm while you cook the fish. 3. Add a tablespoon of oil to a clean skillet over medium-high heat. Cook the mackerel fillets skin-side up for three minutes. Flip the fillets and cook for another four minutes until the skin is brown and crispy. 4. Plate the fillets individually and top with the reserved tomato-caper sauce. https://www.the5tastestable.com/cacio-e-pepe-recipe-print daily 0.75 2022-01-03 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/e167164b-9ea4-46eb-a64a-471e43e0b175/Cacio+e+Pepe8.JPG Cacio e Pepe print - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. CACIO E PEPE Serves 2-3 Ingredients: · 6 ounces of a thick pasta like bucatini (a little less than ½ a box) · 1 ½ – 2 teaspoons coarsely cracked/crushed black pepper (you want the sauce to be peppery; use a meat mallet or some other heavy instrument to crack the peppercorns between pieces of paper.) · 1- 1 ½ cups finely grated Pecorino Romano (use the finest grater on a box grater) · Pasta water · salt for the pasta water Method: 1. Bring 6-8 cups of water to a boil. (depending on the size of your pot; you want the pasta to just be submerged). Add a couple of teaspoons of salt to the boiling water, add the pasta, and cook, stirring occasionally, until about 2 minutes before the instructions on the box call for “al dente”. (if a 9 minute normal cook time, cook for 7 minutes) Use less water than the instructions on the box call for because you want the cooking water to be very starchy to create the creamy sauce (“cremina”). 2. Meanwhile, over low heat in a heated dutch oven or another heavy bottom pan, toast the cracked black pepper until it is fragrant (about a minute or less, don’t burn it) Add ½ cup starchy pasta cooking water to the toasted pepper and reduce until the water is almost evaporated. 3. While the pepper and pasta water sauce is reducing, in a warm bowl, add 1 cup hot pasta water to the Pecorino Romano and stir vigorously until you have a smooth, velvety sauce. (Note: about a 1-1 ratio of starchy water to the finely grated cheese.) 4. (Don’t drain the pasta.) Add a ½ cup of hot pasta water to the pan with the black pepper and bring to a boil. Using tongs, add the undercooked pasta to the pan and continue cooking until al dente. (not mushy!) 5. Remove the pan from the heat, add the Pecorino sauce to the pasta, a little at a time, stirring constantly to make the luscious creamy sauce. Once the pasta is cooked to al dente and the sauce is velvety and creamy, your cacio e pepe is done. If the pasta is too dry and the sauce too thick and pasty and not saucy enough, slowly add a few tablespoons more of hot pasta water, stirring vigorously until the sauce is saucy and velvety, but not thin. (It should stick to the pasta and slowly drip off when you lift the pasta out of the pan.) 6. Serve immediately in warmed bowls. Garnish with some more black pepper and Pecorino. You can also add a few red pepper flakes (optional). Good crusty bread is highly recommended. Serve as the “primi” for a big Italian meal, or as your main course for a simple weeknight meal along with a green salad, or grilled vegetables, or a Caprese salad of tomatoes, fresh mozzarella, basil, and olive oil. Mangia e buon appetito! https://www.the5tastestable.com/chicken-satay-madura-recipe-print daily 0.75 2022-01-12 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/ff11431e-7b33-4427-9cf6-5900766a3f67/Chicken+Satay+Madura.JPG Chicken Satay Madura Style print - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. CHICKEN SATAY MADURA STYLE (Saté Ayam Madura) Makes: About a dozen skewers Serves: 2–4 INGREDIENTS: >1 pound skinless, boneless chicken thighs, cut into 1-inch pieces >2 tablespoons coconut oil for brushing on the grill For the marinade: > 3 tablespoons kecap manis, sweet dark soy sauce (available in Asian markets) > ¼ teaspoon salt > ¼ teaspoon ground black pepper > Zest of 1 lime Combine the ingredients in a large bowl. Add the chicken, toss to coat the pieces evenly, and leave to marinate in the fridge for at least an hour (or longer). For the glaze > Juice of ½ lime > 3 tablespoons kecap manis Place the ingredients for the glaze in a small saucepan over high heat and reduce until thickened. Set aside. You will use this to baste the chicken on the grill. PREPARATION: You will need about a dozen bamboo skewers soaked in water for at least 30 minutes before use so they do not burn during cooking. The chicken: Remove the marinated chicken from the fridge 15 minutes before cooking to let it come to room temperature. Thread 4–5 chicken pieces (or more) onto each of the soaked skewers. Brush lightly with coconut oil. When ready to cook, brush the grill with coconut oil, then add the chicken skewers. Place the skewers so one end of the skewer is not over direct heat. Cook the chicken for 6–8 minutes or until cooked through, rotating the skewers every couple of minutes. While it cooks, brush it with the glaze. Once cooked, tent and rest for 5 minutes. To serve, pour a generous puddle of peanut sauce (recipe follows) on the middle of the plate. Arrange the skewers on top of the peanut sauce. Alternatively, drizzle the sauce over the chicken skewers, or use the sauce as a dipping sauce in a separate bowl. PEANUT SAUCE (Sambal Kacang) Makes: about ¾ cup INGREDIENTS: >2 long red chiles, deseeded and very finely chopped > 1 garlic clove, peeled and crushed > 4 tablespoons kecap manis > 2/3 cup smooth peanut butter (preferably unsweetened and unsalted) > 2 teaspoons tamarind paste (or 2 teaspoons lime juice mixed with 2 teaspoons brown sugar) > Large pinch sea salt > Sunflower, canola, or other neutral oil, for frying PREPARATION: Heat oil in a pan over medium heat, add the chiles and garlic, and cook until softened, about 4 minutes. Place the fried peanuts or peanut butter in a small food processor along with the cooked garlic and chiles, kecap manis, tamarind paste (or lime juice+brown sugar), and salt. Pulse briefly, then add a splash of water to loosen the sauce and pulse again. Gradually add water (about 4 tablespoons) and continue to pulse until the sauce is a pourable consistency. Season with salt or more kecap manis as needed. Peanut sauce will last for up to 4 days in the fridge or up to 3 months in the freezer. Add a small amount of water to the sauce when you reheat it. Serve with steamed rice and veggies. I like to use a sweet-sour-spicy carrot and cucumber salad as an accompaniment. https://www.the5tastestable.com/lamb-sandwich-recipe-print daily 0.75 2022-01-13 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/0e8c7b13-4d3a-4c87-b360-3b1e9bd80431/Roast+Lamb+Sandwich2.JPG Roast Lamb Sandwich print - Make it stand out Photo: c. foodblogchef 2021 Copy and paste to print the recipe. ROAST LAMB SANDWICH Serves 2 INGREDIENTS: >A few thin slices of roast lamb. >2 six-inch-long pieces of crusty baguette sliced lengthwise Smoky Aioli >½ cup of mayonnaise >1 tablespoon of olive oil >1 garlic clove finely minced or grated and mashed to a paste with a pinch of salt >1 teaspoon lemon zest (optional) >2 teaspoons fresh lemon juice (to taste) >1/2-1 teaspoon smoky paprika (pimentón) Whisk all the ingredients in a small bowl and refrigerate for at least an hour to allow the flavors to meld. Olive Piquillo Pepper Relish >4 tablespoons chopped green Spanish olives >2 tablespoons chopped piquillo peppers >2 teaspoons finely chopped red onion (optional) Mix together and spoon over your sandwich. ENJOY! https://www.the5tastestable.com/au-gratin-potatoes-recipe-print daily 0.75 2022-02-09 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/cc979f35-b3f6-4baa-9acc-4b5edc7513b1/Au+Gratin+Potatoes.JPG Au Gratin Potatoes print - Make it stand out Photo: c. foodblogchef 2022 Copy and paste to print the recipe. CHEESY HERBED AU GRATIN POTATOES Serves 4 INGREDIENTS: 1 tablespoon olive oil 3-4 medium all-purpose potatoes peeled and sliced thin (about 1/16 inch; use the slicing blade on your food processor or a mandoline) 2-3 cloves garlic minced 1 medium onion chopped (a heaping ½ cup+) 1 tablespoon fresh sage minced ¼ teaspoon nutmeg 1 1/4 cup milk or half-and-half 2 teaspoons flour 1/2-3/4 cup grated Gruyere cheese Salt and pepper Panko breadcrumbs (optional) PREPARATION: Preheat the oven to 425 and coat a 9-inch Pyrex pie plate with butter. 1. Peel and slice the potatoes using the slicing blade of a food processor or a mandoline and place them in a bowl of water with a bit of salt to keep them from turning brown. 2. Heat the olive oil in a skillet. Add the onion and sauté for a minute, add the garlic, and continue to sauté until the onion is translucent. 3. Add the flour and stir for a minute or two until well mixed with the onion mixture. 4. Stirring constantly, slowly add the milk and half the cheese, sage, nutmeg, salt, and pepper. Continue to stir over low heat until the mixture thickens. (Do not boil.) Cover and set aside off the heat. 5. Strain the potatoes and pat dry. Add half the potatoes and half the warm sauce to the buttered pie plate; add the remaining potatoes and remaining sauce. Top with the remaining cheese and some freshly grated black pepper. (Optional: sprinkle with breadcrumbs.) 6. Bake in the oven for 40-45 minutes or until the cheese is golden brown and the potatoes are tender when pierced with a fork. https://www.the5tastestable.com/crispy-baked-chicken-wings-recipe-print daily 0.75 2022-02-21 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/e69a9b03-f937-473d-8b25-c8ed25bce7a7/Baked+Chicken+Wings.JPG Crispy Baked Chicken Wings print - Make it stand out Photo: c. foodblogchef 2022 Copy and paste to print the recipe. CRISPY BAKED CHICKEN WINGS Serves 4 INGREDIENTS: >2-3 pounds chicken wings >3 tablespoons Spicy Dry Chicken Rub (recipe below) >1 tablespoon baking powder >1-2 tablespoons canola oil >Barbecue Sauce (recipe below or store-bought) >Duck Sauce (recipe below) PREPARATION: 1. If you have whole chicken wings, separate the wing tips at the joint and discard or use them to make chicken stock. Separate the thighs and wings at the joint. 2. Bring a large pot of generously salted water to a boil and add the wings to cook for about 10 minutes. 3. Preheat your oven to 450 F. 4. Drain the wings in a colander and allow them to cool and air-dry for a few minutes. Once cool enough to handle, pat dry with a paper towel and place in a large bowl. 5. Drizzle the oil over the wings and mix to coat. Mix 1 tablespoon baking powder into 3 tablespoons of dry rub and sprinkle the mixture over the wings and mix to coat. 6. Line a sheet pan with foil and place the wings on a lightly oiled wire mesh grate on the pan. 7. Bake the wings in the upper third of the oven for 25 minutes before turning over and baking for another 10-15 minutes until the wings are sizzling, brown, and crispy. 8. Serve the wings with Duck and/or Barbecue Sauce on the side, or toss the wings in your sauce of choice before serving. Spicy Dry Chicken Rub This will make more dry rub than you need for this recipe. Mix the ingredients and store any extra rub in a tightly closed container. Use it on turkey and pork as well. >1 tablespoon chili powder >1 tablespoon sweet smoked paprika > 1 1/2 teaspoons ground cumin > 1 1/2 teaspoons garlic powder > 1 1/2 teaspoons onion powder > 1 1/2 teaspoons kosher salt > 1 1/2 teaspoons black pepper > 1 teaspoon ground cayenne pepper (optional) Barbecue Sauce If you want to try an alternative to store-bought barbecue sauce, give this excellent barbecue sauce recipe a try. It will keep in a glass container in the fridge for over a week. Ingredients: > ½ cups ketchup > ¼ cup Bourbon > 2 tablespoons + 2 teaspoons apple cider vinegar > ½ cup molasses > ½ cup brown sugar > 1 tablespoon yellow or brown mustard > ½ shallot or ½ tablespoon onion powder > 2 cloves of garlic grated or finely minced (or 1 teaspoon granulated garlic) > ¼ teaspoon red pepper flakes > 1/8 teaspoon cayenne > ¼ teaspoon Chipotle (or Ancho) chili powder > 1 tablespoon Worcestershire > 1 Bay Leaf Preparation: 1. Sauté the shallot and garlic. 2. Combine all ingredients in a saucepan over low heat; simmer, stirring occasionally for 20 minutes. The sauce should be thin, but not watery. Allow to cool; remove the Bay Leaf. 3. Store in an airtight container and refrigerate. The sauce is better if allowed to sit for a day. Spicy Duck Sauce This is a complex fruity and tangy Duck Sauce with a hint of heat, but none of the weird artificial coloring you get in the packets of take-out Chinese duck sauce. It will keep refrigerated in a covered glass container for over a week. Ingredients: • ¾ cup apricot jam (or peach jam) • 4 tablespoon rice wine vinegar • ½ teaspoon low sodium soy sauce • 2 medium cloves of garlic (preferably finely grated, otherwise finely minced) • 1 teaspoon fresh minced ginger (or grated) • ¼-½ teaspoon chili powder (optional) • 1/16 teaspoon cayenne powder (or to taste) Preparation: 1. Combine all of the ingredients in a small saucepan over low heat and simmer for about 5 minutes to soften the taste of the garlic and ginger. 2. Allow to cool and rest for at least an hour before serving so that the flavors can meld. 3. Store in the refrigerator and bring to room temperature 30 minutes to an hour before serving. https://www.the5tastestable.com/roast-pork-tenderloin-recipe-print daily 0.75 2022-02-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/6d41b56c-4699-494f-a0a0-46af48cd09fd/Roast+Pork+Tenderloin+with+Prosciutto+and+Sage.JPG Roast Pork Tenderloin - Make it stand out Photo: c. foodblogchef 2022 Copy and paste to print the recipe. ROAST PORK TENDERLOIN WITH PROSCIUTTO AND SAGE Serves 4 INGREDIENTS: > 1 medium pork tenderloin about 1 pound > 2 thin slices of prosciutto > 4 large fresh sage leaves > 2 cloves of garlic minced or grated to paste with a microplane > 1 tablespoon olive oil > salt and pepper > 1 teaspoon ground dried rosemary and ground fennel seed PREPARATION: Preheat the oven to 425 F. 1. Rinse the tenderloin and pat it dry with a paper towel. Fold the tapered end of the tenderloin back on itself so you have a more or less uniform thickness of meat about 10 inches long. Cut the tenderloin in half so you have two small roasts approximately the same length and thickness. 2. Rub the mini-roasts with olive oil and garlic paste. Sprinkle lightly with the rosemary/fennel seed spice mixture and a generous amount of salt and pepper. 3. Lay a slice of prosciutto and two sage leaves on each roast. Tie each roast at 1 ½ inch intervals to secure the prosciutto and sage and maintain the form of each roast. 4. Coat the cooking surface of a cast-iron skillet with a drizzle of olive oil. Place the skillet with the roasts in the oven and roast for about 20 minutes or until the internal temperature of the roasts reaches 145 F. (Note: if you choose to sear the roasts before placing them in the oven, reduce the roasting time by about 5 minutes.) 5. Remove from the oven and tent for 5 minutes before removing the twine and slicing the meat. https://www.the5tastestable.com/fromage-fort-recipe-print daily 0.75 2022-02-26 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/692c1068-fe24-4d63-9fe8-6bec06c4ed55/Fromage+Forte2.JPG Fromage Fort - Make it stand out Photo: c. foodblogchef 2022 Copy and paste to print the recipe. FROMAGE FORT makes about 1/2 cup of spreadable cheese INGREDIENTS: > 1/2 pound assorted left-over cheeses (I used Brie, Camembert, Bleu, and Petit Basque, but use whatever you have on hand) > 1/4 cup dry white wine > 1-2 cloves of garlic > freshly ground black pepper Optional: 1-2 teaspoons Peachy Habanero Hot Sauce (homemade, or store-bought) Optional: add 1- 2 teaspoons of chopped fresh herbs of choice like parsley, chives, thyme PREPARATION: Note: to avoid being overpowered by strong, salty cheese flavors, use smaller amounts of salty cheeses like Bleu, Gorgonzola, Pecorino Romano, Parmesan, or Cheddar. Use more creamy soft or semi-soft cheeses like Brie, Camembert, Gouda, Muenster, Petit Basque, Gruyère, Comte, or Emmental. A ratio of 2 or 3 parts milder, less salty cheese to one part strong, salty cheese is a good place to start. 1. Remove any moldy, funky, or hard rind from your cheeses. Cut the cheeses into pieces and add the cheese, wine, and garlic into a food processor and process until smooth. The mixture should be smooth and spreadable like soft cream cheese. If it’s too loose and runny add more cheese. Conversely, if it’s grainy and too thick add a bit of softened butter or another creamy cheese to get to the smooth spreadable consistency you want. 2. Taste and add freshly ground black pepper to taste. Optional: if you want to add a bit of spice to the mixture, add 1-2 teaspoons of fruity hot sauce and process until thoroughly incorporated into the cheese spread. Optional: after you have achieved the texture you want, you can hand mix in chopped fresh herbs like chives, thyme, or parsley. https://www.the5tastestable.com/mango-avocado-salad-recipe-print daily 0.75 2022-03-03 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/82a8d0c2-9241-4b1f-ba56-2ec623632e4f/Mango+Avocado+Salad1.JPG Mango Avocado Salad print - Make it stand out Photo: c. foodblogchef 2022 Copy and paste to print the recipe. MANGO AVOCADO SALAD Serves 2 INGREDIENTS > 1 ripe mango (I like Ataulfo or Honey Mango) > 1 ripe Hass avocado > 3-4 bottled Peppadew peppers- chopped > juice from ½ lime > 2 tablespoons olive oil > 1-2 tablespoons finely chopped red onion > 1 tablespoon finely chopped cilantro > two small handfuls of baby arugula or your choice of salad greens > 1/4-1/2 teaspoon sea salt > ground black pepper (optional) PREPARATION 1. Peel and dice the avocado and mango into ½ inch pieces and add to a non-reactive bowl. 2. Add the chopped onion and Peppadew peppers, cilantro, lime juice, olive oil, and salt, and mix the ingredients gently. Taste and adjust flavors to your preference. 3. Cover and refrigerate for at least a half-hour to allow the flavors to meld. 4. Arrange the baby arugula on salad plates and top with the mango-avocado mixture. Sprinkle with freshly ground black pepper. (optional) https://www.the5tastestable.com/chile-crusted-rib-eye-steak-recipe-print daily 0.75 2022-03-06 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/f06157d9-164a-4590-987d-951b3836faea/Chile+Crusted+Rib+Eye1a.jpg Chile Crusted Rib Eye Steak print - Make it stand out Photo: c. foodblogchef 2022 Copy and paste to print the recipe. CHILE CRUSTED RIB EYE STEAK Serves 4 Ingredients · 2 tablespoons Mexican Chile Powder (highly recommended) or chile powder of your choice) · 2 tablespoons finely ground coffee beans · 5 teaspoons dark brown sugar · 1 tablespoon hot smoked Spanish paprika · 1 ½ teaspoons dried oregano · 1 ½ teaspoons garlic powder · 1 teaspoon ground ginger · 1 tablespoon kosher salt, plus more · 2- 16 ounce boneless Rib Eye steaks (about 1 inch thick) · 2 tablespoons olive oil · ¼ teaspoon cayenne powder (optional) Preparation 1. Mix chile powder, ground coffee, brown sugar, paprika, dried oregano, pepper, garlic powder, ginger, and salt in a small bowl. 2. Pat the steaks dry with a paper towel and season them generously on both sides with salt and spice rub Place on a wire rack set inside a rimmed baking sheet and chill in the fridge uncovered for 3–6 hours. This dries the surface of the steak and helps to create the crust when you cook it on a hot skillet. 3. To help them cook quickly and more evenly, bring the steaks to room temperature for an hour before cooking. 4. Preheat the grill (or oven) to 400°F. Preheat a cast-iron skillet on the grill while the grill heats up. Add 1-2 tablespoons of oil to the hot skillet and cook the steaks 2-3 minutes on each side with the grill closed. This will create a nice crust and give you a medium-rare steak. (The internal temperature should be at about 125-130 F.) Transfer the steaks to a cutting board; let rest 10 minutes. Slice 1/2-inch thick. (The steak pictured was cooked 2 ½ minutes per side with the grill covered.) https://www.the5tastestable.com/clam-fritters-recipe-print daily 0.75 2022-03-18 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/a8839533-6287-497d-a376-aa19a7bfe88f/Clam+Fritters.JPG Clam Fritters print - Make it stand out Photo: c. foodblogchef 2022 Copy and paste to print the recipe. CLAM FRITTERS Makes about 15 fritters INGREDIENTS · Vegetable oil for frying · 1 cup finely chopped clams (about 12-15 Quahog clams; you can use a mini-food processor to chop the clams or do it the old fashion way.) · 1 egg · ¼ cup buttermilk (add 1 teaspoon lemon juice to ¼ cup milk to make buttermilk) · ¼ cup clam juice · ¼ - ½ cup beer (more as needed to get the thick batter consistency you want) · 1 cup finely minced clams · ½ teaspoon salt · ¼ teaspoon black pepper (or to taste) · 1 ¼ teaspoon baking powder · 1 ¾ cup cake flour or all-purpose flour (cake flour produces lighter fritters) · 1 teaspoon Old Bay Seasoning METHOD If using Lemony Aioli, make the aioli first. (recipe below) 1. Set a large Dutch oven over medium-high heat and add vegetable oil to a depth of 3 inches. Bring the oil to 350 degrees F. (When you add the batter, the temperature of the oil will drop; try to maintain close to 350 F. A candy or deep-fry thermometer helps to monitor the temperature.) 2. In a large bowl, whisk together the dry ingredients: flour, salt, baking powder, Old Bay seasoning, and pepper. 3. In a small bowl, combine the clam juice, beer, egg, buttermilk. 4. Add the clam juice mixture to the dry ingredients and stir just until combined into a thick batter (something between a pancake and a thick cake batter). 5. Add the chopped clams to the batter and mix thoroughly. 6. Carefully, almost touching the oil to avoid splatters, drop the batter into the oil by the heaping tablespoon; work in batches of about 6 fritters so as not to crowd the pan, adjusting heat as necessary to maintain the temperature. 7. Fry until the fritters are nicely browned and cooked through (about 4 minutes from the time you place the first fritter in the hot oil). 8. Transfer the fritters to a sheet pan with a metal grate or lined with paper towels and place in a warm oven. Repeat with the remaining batter. Serve warm with lemony aioli or butter on the side. *Note: if using Quahogs or Cherry Stone clams in their shells, if you are not familiar with shucking clams, an easy alternative is to place the clams on a sheet pan under the broiler until they just begin to open. Remove the pan from the broiler and let the clams cool until you can comfortably handle them. Pry open the shells, saving the clam juice, and chop the clams into small pieces. Lemony Aioli Mix together: · ½ cup mayonnaise · 1 garlic clove (mashed with a pinch of salt, or grated using a fine micro-plane) · 1 tablespoon olive oil · ½ teaspoon Dijon mustard · 3 teaspoons fresh lemon juice · 1 teaspoon finely grated lemon zest · Pinch of salt (to taste) · Freshly ground black pepper (to taste) · A couple of dashes of hot sauce (optional) https://www.the5tastestable.com/instagram2 daily 0.75 2023-11-22 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1647868021543-HCNPSA7772OJY31TK3E2/Pan+Seared+Mackerel+with+Tomato+Caper+sauce1b.JPG Instagram2 - Pan Seared Mackerel with Tomato Salsa https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1734556754896-943UMYRT7DKXU002T937/Sweet+and+Spicy+Roasted+Nuts.jpg Instagram2 - Sweet and Spicy Roasted Mixed Nuts https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1733694945895-N3DNZJL0UYEY4FQXEJPV/Saffron+Citrus+Vinaigrette.jpg Instagram2 - Seafood with Saffron-Citrus Vinaigrette https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1732643025417-DB0WI93CVZS3R0M4KHM2/Turkey+Liver+Pate.JPG Instagram2 - 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Chile Lime Shrimp Serves 4 Ingredients > 1 pound of shrimp, peeled and deveined (I use 16-20 count large shrimp) > ½ cup lime juice > Zest of 1 lime finely grated > ¼ cup plus 1 tablespoon extra-virgin olive oil > 2 cloves garlic, minced > 1 teaspoon chile powder > ½ teaspoon ground cumin > 2 Makrut lime leaves, center spine removed, very thinly sliced (optional) > 4 teaspoons soy sauce > 2 teaspoons finely minced or grated ginger root > ½ teaspoon paprika > ¼ cup freshly chopped cilantro > kick it up a notch with a few drops of your favorite hot sauce Preparation 1. In a large bowl, whisk together the lime juice, 1/4 cup olive oil, garlic, chile powder, cumin, cilantro, soy sauce, paprika, and ginger. Add the shrimp to the marinade, cover with plastic wrap, and refrigerate for 30 minutes. 2. Heat the remaining oil in a large skillet over medium-high heat. Remove the shrimp from the marinade and cook for 1-2 minutes per side until pink and opaque. Alternatively, my preferred method is to grill the shrimp over direct heat for 1-2 minutes per side depending on the size of your shrimp. Remove from the heat and garnish with cilantro and serve immediately with lime wedges. Wine pairing: a dry Riesling, a demi-sec Vouvray, or a Viognier will compliment this spicy dish. https://www.the5tastestable.com/roasted-beets-recipe-print daily 0.75 2022-04-10 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/459e2055-2970-463e-a2bd-0bf8acfd47f9/Roasted+Beet+Salad.JPG Roasted Beets print - Make it stand out Copy and pasted to print the recipe. ROASTED BEETS Serves 6-8 INGREDIENTS > 2 pounds of beets (about 6 medium golden or red beets) > 2 tablespoons walnut oil or olive oil > 2 teaspoons of fresh chopped rosemary leaves > 2 tablespoons of balsamic vinegar > 1 cup of Mandarin orange slices (can use water-packed bottled Mandarins) > 2 scallions thinly sliced > ¼ cup chopped walnuts (can sub pistachios) > salt and pepper to taste > crumbled Feta or Manchego or a crumbled firm goat cheese (optional) > assorted salad greens and/or micro-greens (optional) PREPARATION Pre-heat the oven to 400 F. 1. peel the beets over parchment paper so you don’t stain your countertop. Cut the beets into ½ inch cubes. 1. Drizzle with the oil, balsamic, and chopped rosemary. Sprinkle on ¼ teaspoon each of salt and pepper and toss. 3. Roast in the middle of your pre-heated oven for about 60 minutes or until tender when pierced with a fork. (Stir the beets around after 30 minutes so they cook evenly.) 4. Remove the beets from the oven and place them in a large bowl to cool for a few minutes. 5. Add the Mandarin slices, scallions, and chopped nuts and mix. 6. Adjust the salt and pepper to taste. 7. Serve as a side dish, or as a salad over assorted salad greens or micro-greens drizzled with a citrus vinaigrette (3 parts oil, 1 part lime juice, sweetened with honey or maple syrup to taste). 8. Optional: sprinkle with crumbled Feta or Manchego or goat cheese. https://www.the5tastestable.com/cajun-bean-soup-recipe-print daily 0.75 2022-04-10 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/cec13ce4-bf02-4d21-a293-6456be8951c0/Cajun+Bean+Soup4.JPG Cajun Bean Soup print - Make it stand out Copy and paste to print the recipe. CAJUN BEAN SOUP Serves 8 INGREDIENTS > Water - for soaking beans > Pinch of baking soda + 1 teaspoon of salt > 1 ½ pounds of 7 bean mix (or use 15 bean mix if you can find it; discard the seasoning packet) > 1 large onion - chopped > 1 large green bell pepper - chopped > 2 stalks of celery - chopped > 6 cloves garlic - finely chopped > 8 cups chicken broth > 2 bay leaves > 2 tablespoons Cajun seasoning (this gives you a mild-to-medium spicy heat: add more spice if you want more heat) > 1 can (15-ounce) diced fire-roasted tomatoes - undrained > 2 tablespoons tomato paste > ¾ - 1 pound Andouille sausage - sliced > 1 ham bone with ham on it or a ham-hock or 8 ounces of diced leftover ham > 4 slices of bacon - cooked crisp and crumbled > ½ cup chopped fresh parsley > Hot sauce to taste (use your favorite hot sauce) > Salt and freshly ground black pepper - to taste PREPARATION 1. Approximately 1 hour before starting the slow cooker, bring a large saucepan with water to a boil. You want enough water in the pan so the beans will be covered by at least an inch of water. Rinse the beans and check for stones. Add the beans, a pinch of baking soda, and 1 teaspoon of salt to the boiling water; turn off the heat, cover, and let stand for 1 hour. Drain 2. While the beans are soaking, in a large, heavy-bottom skillet, sauté the bacon until crispy and set aside on a paper towel. Brown the sausage and set it aside with the bacon. 3. In the same pan, sauté the onion, green bell pepper, celery, and garlic until barely tender scraping up any caramelized brown bits on the bottom of the pan. 4. Combine the beans, onion, green bell pepper, celery, garlic, chicken broth, bay leaves, and ham bone in a slow cooker. Cook 4 hours on high or 7-8 hours on low. 5. When the beans have approximately 1 hour to go on high or 2 hours to go on low, remove the ham bone and set it aside to cool so you can remove any ham left on the bone. You want about a cup of ham, so add diced ham to make a cup if necessary. Discard the bone. 6. Add the Cajun seasoning, tomatoes, tomato paste, sliced sausage, ham, and bacon to the slow cooker. Mix well, cover, and complete the slow cooker cycle. 7. Remove and discard the bay leaf. Adjust the salt and black pepper to taste and serve garnished with chopped parsley and hot sauce on the side. A good crusty bread for dipping is mandatory! Leftover soup can be kept covered in the fridge for about five days, or frozen for about three months. https://www.the5tastestable.com/ham-and-potato-frittata-recipe-print daily 0.75 2022-04-16 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/fdc04913-804f-43ac-9b4f-1f6dc8840ec2/Frittata.JPG Ham and Potato Frittata print - Make it stand out Copy and paste to print the recipe. HAM AND POTATO FRITTATA Serves 4-6 INGREDIENTS > 1 cup of chopped, sliced ham > 2 large potatoes peeled and thinly sliced > 1 medium onion chopped > 8 eggs whisked > ½ teaspoon salt and ¼ teaspoon black pepper > olive oil > ½ cup coarsely grated cheese like Gruyere or Cheddar (optional) PREPARATION 1. Peel and slice the potatoes about 1/16 inch thick; dry and sprinkle with salt. (Note: a mandoline helps make this step very quick.) 2. Add the potatoes to a cast-iron skillet or ovenproof non-stick skillet with a heavy bottom. 3. Cover the potatoes with olive oil and cook over medium heat for 15-20 minutes or until tender turning over once. 4. While the potatoes are cooking, whisk the eggs in a large bowl. Add the chopped ham and onion, salt and pepper, and mix. If using cheese, add the cheese at this time. 5. Once the potatoes are just tender, drain the oil into a glass measuring cup and carefully add the potatoes to the egg mixture. Mix gently to combine the ingredients. 6. Add a couple of tablespoons of the reserved olive oil to the skillet and heat over medium heat until shimmering. Carefully pour in the egg, ham, and potato mixture. Don’t worry if some of the potatoes break up. Shake the pan gently to distribute the mixture evenly. 7. While you fry the frittata over medium heat, pre-heat your broiler. Once the edges of the frittata are set and just beginning to brown, place the skillet on the top rack under the broiler for one-two minutes monitoring carefully so the frittata doesn’t burn. Once the frittata is golden brown and the center of the frittata is firm and not juicy, it’s done. If the center is still juicy and jiggly, shut off the broiler and place the frittata back in the hot oven on the middle rack. Check again after one-two minutes. If you leave the frittata in the oven too long the egg becomes dry and rubbery. Serve narrow slices of the frittata as hors d’oeuvres, or serve wedges accompanied with a green salad dressed with a vinaigrette for a quick light mid-week meal, or weekend brunch. For wine, a crisp, chilled Rosé is a perfect choice to accompany this dish. https://www.the5tastestable.com/spicy-mixed-nuts-recipe-print daily 0.75 2022-07-09 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/8dc2d41d-fd13-46c5-8f3e-efcd27a5b647/Mixed+Nuts3.jpg Moctezuma's Spicy Mixed Nuts print - Make it stand out Copy and paste to print the recipe. MOCTEZUMA’S SPICY MIXED NUTS 6 servings INGREDIENTS 1 large egg white 1 tablespoon water ½ teaspoon cumin ½ teaspoon Mexican Chile Powder (or chili powder of your choice) ½ teaspoon Goya Adobo Powder or garlic salt ¼ teaspoon cayenne (optional) ¼ teaspoon powdered ginger ¼ teaspoon cinnamon 2 cups mixed nuts (your choice; I used almonds, pecans, hazel nuts, and peanuts because that’s what I had on hand; See *Note) PREPARATION Heat oven to 275 F. degrees. 1. Whisk the egg white and water until very foamy. Toss with the nuts and pour everything into a strainer. 2. Strain for 3 minutes to allow the excess egg whites to drip off. 3. Pour the nuts into a brown paper bag and shake with the spices until coated. 4. Pour onto a cookie sheet lined with parchment paper or tin foil and spread out in a single layer. 5. Bake for 15 minutes and stir. 6. Lower the heat to 225 F. degrees and bake for 1 hour, stirring a few times. 7. Turn off the oven and cool with the door propped open. 8. Store in an airtight container for up to a week. *Note: avoid this recipe if you have nut or peanut allergies. https://www.the5tastestable.com/marinated-tarragon-chicken-recipe-print daily 0.75 2022-07-15 https://www.the5tastestable.com/asian-scallops-with-green-sauce-recipe-print daily 0.75 2022-08-22 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/220b9d1b-2e1a-4af5-9f8a-5055a465f301/Asian+Scallops+with+Green+Sauce.JPG Asian Scallops with Green sauce print - Make it stand out Copy and paste to print the recipe. ASIAN SCALLOPS WITH GREEN SAUCE Serves 4 (4-5 sea scallops per person) INGREDIENTS Serves 4 for a light meal: 4-5 scallops per person (or 1 ½ -2 pounds of flaky white fish) For the marinade: >4 teaspoons sesame oil >4 teaspoons fish sauce >1 teaspoon honey For the Green Sauce: >8 tablespoons rice vinegar >1 tablespoon honey >½ teaspoon salt >4 cloves of garlic grated or finely minced >1 ½ -2 teaspoons fresh red chile pepper finely minced >6 tablespoons fresh cilantro leaves and tender stems, chopped PREPARATION 1. Prepare the marinade and reserve half of it to put into the green sauce. Pour the remaining half of the marinade over the scallops and refrigerate. While the scallops marinate prepare the green sauce. 2. Add the vinegar, honey, salt, and garlic to a small saucepan over medium-high heat and boil for 3-4 minutes. 3. Remove the pan from the heat and stir in the chile and coriander. For a smoother sauce, buzz the mixture in a small food processor. Add the reserved marinade to the mixture. 4. On your grill or stovetop, preheat a cast iron skillet (or another heavy bottom skillet) until very hot. 5. Add a tablespoon of canola oil to coat the skillet and add the scallops without crowding. A cast iron skillet can accommodate about 6-8 large scallops at a time. Sear the scallops for 2 minutes and flip them for another 2 minutes. This should produce a nice brown crust on the scallops. Keep them warm while cooking the remaining scallops. 6. Serve the scallops with the green sauce spooned over. https://www.the5tastestable.com/thai-pork-sate-recipe-print daily 0.75 2022-09-05 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/64d9d2d9-5fa5-4f33-adff-211b9da2461b/Pork+Satay.JPG Thai Pork Satay with Peanut Sauce - Make it stand out Copy and paste to print the recipe. THAI PORK SATAY WITH PEANUT SAUCE Serves 4 MARINATE THE PORK Ingredients: 1 ½ pounds pork tenderloin, loin, or shoulder (I used pork tenderloin; you could also substitute chicken for the pork) 1 shallot, minced 2 cloves of garlic, minced 1 tablespoon grated ginger 3 tablespoons chopped fresh lemongrass (tough outer skin removed) ¾ teaspoon ground cumin ¾ teaspoon ground coriander 1 ½ teaspoons turmeric ¼ teaspoon cayenne 1 tablespoon fish sauce 1 tablespoon lime juice 2 teaspoons soy sauce 1 tablespoon brown sugar ½ cup of unsweetened coconut milk Preparation: Slice the pork into thin rectangles (approximately ¼ inch thick by 1 inch wide by 4 inches long and set aside.) Process the ingredients for the marinade in a food processor for 1-2 minutes until semi-smooth. Pour the marinade into a large bowl and add the reserved sliced pork and mix to coat the pork. Cover and refrigerate for at least 2 hours, preferably overnight. While the pork is marinating make the Peanut Sauce. (Can be made a day ahead and refrigerated.) PEANUT SAUCE Ingredients: 2 tablespoons Thai red curry paste (available at supermarkets or Asian specialty stores) 1¼ cup coconut milk ½ cup roasted peanuts (or 1/3 cup natural peanut butter) 2 tablespoons toasted white sesame seeds (recommended; or substitute 2 tablespoons more peanuts) 1-2 teaspoons fish sauce 1 tablespoon sweet soy sauce (kekap manis available in Asian specialty stores) 1 tablespoon grated ginger root 2 tablespoons brown sugar 2-3 tablespoons lime juice Preparation: In a food processor, grind the peanuts into a fine meal. If using sesame seeds, grind them into a fine meal using a spice/coffee grinder or a mortar and pestle, being careful not to over grind them into sesame butter. In a small pot over medium heat, reduce ¼ cup of the coconut milk by about half. Add the curry paste and cook over medium-low heat, stirring constantly, for about 2 minutes until it is very thick. If it thickens too quickly, add a splash of coconut milk to help loosen it up. Stir in the rest of the ingredients and simmer for a few more minutes until it has thickened into a dip consistency, stirring frequently to prevent the bottom from scorching. Taste and adjust seasoning with more sugar, fish sauce, and lime juice as needed. If the sauce is too thick, you can thin it using coconut milk or water adding a tablespoon at a time, stirring until you reach your desired consistency. If you thin it too much, you will lose some of the flavors of the sauce. Assemble the skewers: Soak 24 bamboo skewers in water for 2 hours before using. Remove excess marinade from each slice of pork as you skewer the slices lengthwise. Preheat your grill to hot. Oil the grate of your grill and place the pork skewers with the ends of the skewers away from direct heat. Grill 2-3 minutes per side. Serve with the peanut sauce on the side and garnished with chopped cilantro or basil for garnish. https://www.the5tastestable.com/green-beans-with-walnut-gremolata-recipe-print daily 0.75 2022-09-11 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/b0602413-ac4e-44b4-9b7b-17c63e0255bb/Grilled+Strip+Steak+with+Greenbean+Gremolata3.JPG Green Beans with Walnut Gremolata print - Make it stand out Copy and paste to print the recipe. Greens Beans w/ Walnut Gremolata Recipe Serves 4-6 INGREDIENTS Green Beans: 1 ½ pounds green beans, trimmed 2 tablespoons olive or avocado oil 1 tablespoon tamari or soy sauce 1 teaspoon honey ¼ teaspoon salt ¼ teaspoon pepper. Walnut Gremolata: ½ cup toasted walnuts (sub pecans if you don’t have walnuts) 3 dates 1/3 cup fresh cilantro 3 scallions 1 teaspoon ginger, minced 1-2 garlic cloves, minced Zest of one lime Juice of one lime 1 teaspoon sesame oil ¼ teaspoon salt (optional; the tamari is salty) ¼ teaspoon red pepper flakes (optional) PREPARATION Preheat your oven to 425 degrees. Toast the walnuts. Line a baking sheet with parchment paper and set it aside. 1. Bring a large pot of salted water to a boil & add your green beans. Cook until the green beans are bright in color, about 2 minutes. Drain the water and rinse in cold water. Pat the beans dry and place in a medium-sized bowl. 2. Add the oil, tamari or soy sauce, honey, salt, and pepper and toss to combine. Place your green beans on the baking sheet, spread out & place in the oven for 10-12 minutes. 3. While the beans are roasting, make your gremolata. Chop each ingredient and add to a medium-sized bowl. Start with the walnuts, then the dates, cilantro, scallions, ginger, garlic, and lime zest. Lastly, add the sesame oil, lime juice, salt, and pepper flakes if using. Place the green beans on a plate, then sprinkle the gremolata on top. Enjoy! https://www.the5tastestable.com/yin-yang-shrimp-recipe-print daily 0.75 2022-10-06 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/e41849a9-45f2-4eb6-8f81-37b97f4aa19f/Yin-Yang+Shrimp.JPG Glazed Yin-Yang Shrimp print - Make it stand out Copy and paste to print the recipe. GLAZED YIN-YANG SHRIMP Serves 4 Soak some bamboo skewers in warm water for at least an hour while you prepare the shrimp. This step will prevent the skewers from burning on the grill. INGREDIENTS 12-16 extra-large shrimp shelled and deveined (or 8 as a starter) For the blackening spice: 2 ½ tablespoons paprika 1 tablespoons salt 2 tablespoons garlic powder 2 teaspoons black pepper 1 teaspoon white pepper 1 tablespoon onion powder ½ teaspoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Mix all the ingredients thoroughly. A spice grinder is helpful. Keep in a tightly closed container with your other spices. For the glaze: ¼ cup apricot jam 1 tablespoon sweet soy sauce (available at any Asian market or the International section of your supermarket) 1 tablespoon grated ginger 1 teaspoon lime zest 1 teaspoon lemon zest 2 teaspoons of hot sauce (I used Peachy Habanero Hot Sauce, but any hot sauce will do) ¼ teaspoon 5 Spice Powder- optional but recommended (available at any Asian market or the International section of your supermarket) 1 teaspoon sesame oil Combine the ingredients in a saucepan over medium heat. Bring the mixture to a slow boil and lower the heat, stirring frequently, until the jam melts and a sauce forms. Simmer over low heat for a few minutes, remove from the heat and allow the flavors to meld for 10 or 15 minutes before using. PREPARATION 1. Drizzle the shrimp with a tablespoon of olive oil and stir to coat. 2. Sprinkle 1-2 tablespoons of blackening spice over the shrimp and stir to coat well. 3. Allow the shrimp to marinate in the fridge for at least 20 minutes up to an hour. 4. Thread the shrimp onto the bamboo skewers. (See the photo to thread the shrimp in a yin-yang pattern on the skewers.) 5. Lightly oil the grates on your pre-heated hot grill. 6. Place the shrimp on the hot grill and brush with the sauce; grill for 2 minutes. 7. Flip the shrimp, brush with sauce, and grill for 2 minutes. 8. Remove from the grill to plate and serve while hot. https://www.the5tastestable.com/braised-lamb-shanks-recipe-print daily 0.75 2022-10-15 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/03ece09b-9c30-44e3-933f-3fd9a9877b15/Braised+Lambshanks.jpg Braised Lamb Shanks with Porcini Mushroom Wine Sauce print - Make it stand out Copy and paste to print the recipe. BRAISED LAMB SHANKS WITH PORCINI MUSHROOM AND WINE SAUCE Serves 4 INGREDIENTS • ½ cup sliced dried porcini mushrooms • 2 cups hot water • 4 bay leaves, fresh or dried • 2 fresh rosemary sprigs • 4 cloves • salt and pepper • 4 1-pound lamb foreshanks, cut just above the knee joint • ¼ cup extra-virgin olive oil • 2 medium onions chopped3-4 cloves of garlic minced • 1 teaspoon fennel seed • ¼ cup pancetta or bacon, minced • 2 cups fresh orange juice • ¼ cup fresh orange peel, cut into thick strips • 1 cup Barolo or other dry red wine • ¼ cup tomato paste • 6 to 8 cups of chicken stock • Optional: chopped parsley for garnish PREPARATION Preheat your oven to 300 F. 1. Soak the porcini in a bowl of hot water for 20 minutes; strain through a fine sieve lined with 2 layers of cheesecloth; chop the porcini and reserve the juice separately. 2. Wrap the bay leaves, rosemary, and cloves in cheesecloth; tie closed with kitchen twine and reserve. 3. Season the lamb shanks generously with salt and pepper. Heat the oil in a large skillet and brown the shanks on all sides over med-high heat. Once brown, remove the shanks to a platter and cover. 4. In a Dutch oven, over medium heat, sauté the onions, garlic, fennel, and pancetta until golden (about 8 minutes). 5. Add the wine to the Dutch oven along with the chopped porcini, herb bundle, orange juice, and thick strips of orange peel. Bring to a boil and simmer until reduced by half; stir in the tomato paste and porcini juice. 6. Add the shanks and enough stock to cover the shanks. Bring the liquid to a boil and place the Dutch oven in the preheated oven for about 2 hours or until the lamb is fork tender. 7. Carefully remove the hot Dutch oven from the oven and transfer the shanks to a platter and cover lightly with tin foil. Set aside the hot Dutch oven to cool for 5-10 minutes. 8. Once the Dutch oven is cool enough to handle, strain the braising liquid through a fine sieve. Return the strained broth to the Dutch oven and reduce the braising stock to sauce consistency. Taste and adjust the salt and pepper to taste. Return the lamb shanks to the sauce and cover to keep warm until ready to serve. https://www.the5tastestable.com/limoncello-almond-ricotta-cake-recipe-print daily 0.75 2022-11-15 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/80345ce6-6c54-4672-81af-d6dd3e2201ad/Lemony+Lemoncello+Ricotta+Cake.JPG Limoncello Almond Ricotta Cake - Make it stand out Copy and paste to print the recipe. LIMONCELLO & RICOTTA ALMOND CAKE Yield: 6 to 8 INGREDIENTS: 1 stick unsalted butter, softened 1 1/3 cups sugar 1 cup full-fat ricotta 1 teaspoon vanilla finely grated zest from 1 lemon washed (a fine Microplane is useful here) 3 eggs, room temperature, separated, whites and yokes reserved 3 tablespoons Limoncello (homemade or store-bought) 2 1/2 cups almond flour 1 teaspoon baking powder 1/3 cup sliced almonds Powdered sugar, for dusting DIRECTIONS: Preheat oven to 320 F degrees. Butter a 9-inch springform pan. Line the bottom of the pan with parchment paper. 1. Using an electric mixer, beat the butter and sugar together until incorporated. Mix in the ricotta, vanilla, and lemon zest. 2. Scrape down the sides of the bowl, then add the egg yolks, one at a time, continuing to beat until very light and creamy. Add in the limoncello, almond flour, and baking powder and beat to combine. 3. In a separate clean chilled bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the cake mixture. (Don’t worry if white streaks remain – they will disappear once in the oven.) 4. Pour the mixture into the prepared springform pan. Smooth the top with a spatula or spoon. Sprinkle with the sliced almonds. Bake for 40-45 minutes or until firm yet jiggly and slightly springy to the touch. 5. Allow to cool completely before removing from the pan. (It will fall slightly.) Dust with powdered sugar and serve! https://www.the5tastestable.com/semolina-ricotta-cake-recipe-print daily 0.75 2022-11-16 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/01274999-6600-4f0e-b5a7-1a78228d7ebd/Semolina+Ricotta+Cake.JPG Semolina Ricotta Cake print - Make it stand out Copy and past to print the recipe. Semolina Ricotta Cake (Migliaccio) Serves 6-8 INGREDIENTS 1 cup + 1 tablespoon Semolina flour 4 ¼ cups whole milk 1 ¼ cup sugar 1 ½ cups whole milk ricotta cheese 4 medium eggs 3 tablespoons butter (preferably unsalted) 1 orange peel-zest only, no white pith 1 lemon peel-zest only, no white pith 2 teaspoons vanilla extract 3 tablespoons limoncello 1 pinch of fine salt PREPARATION Preheat your oven to 355F. 1. To prepare the Migliaccio, first cook the semolina. Combine milk, water, salt, and butter in a saucepan, then add the orange and lemon zests and heat, stirring occasionally to melt the butter. Bring to a boil, then remove the orange and lemon zests and pour in the semolina, stirring continuously with a whisk. Lower the heat and simmer for about 4-5 minutes, the time it takes for the mixture to thicken and begins to separate from the walls of the pan. Transfer to a dish to cool. Once it cools for a few minutes, the semolina will have a slightly rubbery consistency. 2. Using an electric hand mixer on medium, combine the eggs and sugar in a bowl and whisk the ingredients together until the mixture is pale and smooth. 3. Strain any excess liquid from the ricotta. Gradually add the ricotta, vanilla extract, and limoncello followed by the semolina mixture, continuing to mix with the electric mixer. You should get an even mixture that’s well-blended without any lumps. 4. Butter a 9-inch springform or cake pan, line the bottom with parchment paper, then pour in the mixture and level the surface with a spatula. Bake in a conventional oven preheated to 355°F for about 60-65 minutes. The cake is done when only the center of the cake is a bit jiggly or springy when touched and the top lightly browned. 5. Before cutting and serving, allow the cake to cool in the pan. Once cooled, release it from the springform pan and dust the surface with powdered sugar or top with berry coulis to taste. https://www.the5tastestable.com/fettuccini-with-black-truffles-recipe-print daily 0.75 2022-11-20 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/aadc4195-0a13-40c5-848c-4e0cf07796ab/Fettuccine+with+Black+Truffles4.JPG Fettuccini with Black Truffles print - Make it stand out Copy and paste to print the recipe. Fettuccini with Black Truffles Yield 4 first course servings INGREDIENTS 3-4 tablespoons of truffles in olive oil (drained) 2 tablespoons of truffle-infused olive oil 1 tablespoon butter (preferably unsalted) 1 clove of garlic sliced 1 pinch of red pepper flakes 6 ounces of fresh fettuccini pasta grated Grana Padano or Parmesan cheese chopped parsley for garnish (optional) PREPARATION While you bring a pot of water to a boil… 1. Add the butter and truffle oil to a saucepan over medium-low heat. 2. When the butter has melted, add the sliced garlic and a pinch of red pepper flakes. 3. Add the garlic slices and sautee until the garlic just begins to turn brown; remove the garlic slices. 4. Add the sliced truffles and stir for a minute; remove from the heat. 5. Add the fresh fettuccini to the boiling water and cook according to the directions on the package (usually about 2-3 minutes) until just tender. 6. Drain the pasta and add it to the truffle sauce over low heat and toss until the pasta is well coated with the sauce and the truffles are mixed in evenly. 7. Add salt and black pepper to taste. 8. Plate the truffle fettuccini garnished with chopped parsley and grated cheese. https://www.the5tastestable.com/lemon-pasta-recipe-print daily 0.75 2022-12-16 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/d467dbff-0674-4a08-bd6b-6f032e75fdcc/Lemon+Pasta.JPG Lemon Pasta print - Make it stand out Copy and paste to print the recipe. Lemon Pasta (Pasta al limone) Serves 4 INGREDIENTS · 8 ounces linguini · 2 cloves garlic thinly sliced · 1 red chili or 1 Calabrian chili thinly sliced or ¼ teaspoon red pepper flakes (optional) · 3 tablespoons olive oil · 3 tablespoons butter · 1 cup pasta water · 1/3 cup fresh lemon juice · 3 tablespoons grated lemon zest (about 1 good size lemon) + 2 tablespoons for garnish · 1/3 cup pecorino romano · ¼ cup parmesan for garnish · salt and pepper · 1/3 cup fresh parsley (you can also use mint or fresh basil) PREPARATION 1. Cook the pasta for half the time in the directions; use less water than you normally would so the pasta water is more starchy than usual. 2. Over medium heat, sauté the garlic and red pepper in the olive oil for a minute or two until fragrant. (don't burn!) 3. Add the lemon zest and swirl around to incorporate the zest into the garlic-olive oil. 4. Immediately add the half-cooked pasta to the saucepan and stir to combine; reserve the pasta water. 5. Add 1/3 cup pasta cooking water and the lemon juice; stir and bring to a boil; reduce the heat to medium. 6. Add the parsley and stir to incorporate. 7. Cook the pasta for the remaining recommended time until it is al dente and the starchy water has mostly evaporated and is creamy (like risotto); add an additional small amount of pasta water if the pasta is too dry. 8. Add 3 tablespoons of butter and stir to melt and combine into the sauce. 9. If the sauce isn’t loose enough, add an additional small amount of pasta water to bring the sauce to the creamy consistency you want. Keep stirring. 10. Remove the pan from the heat and, while stirring, sprinkle on 1/3 cup freshly grated pecorino romano, continuing to stir until the pecorino melts and the sauce is creamy. 11. Adjust the salt and pepper to taste. 12. Garnish with lemon zest and parmesan https://www.the5tastestable.com/pasta-and-crab-with-prosciutto-and-peas-recipe-print daily 0.75 2022-12-24 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/3b626af7-d219-47b5-8e25-320215bb5f6f/Crab+Pasta+with+Prosciutto+and+Peas.JPG Pasta and Crab with Prosciutto and Green Peas print - Make it stand out Copy and paste to print the recipe. Pasta and Crab with Prosciutto and Green Peas Serves 4 INGREDIENTS · 1 tablespoon extra-virgin olive oil · 2 thin slices of prosciutto, cut into thin strips · 3 tablespoons unsalted butter · ½ cup sliced shallots · 1 small garlic clove, thinly sliced · ¾ cup dry white wine · ½ pound lump crab meat · 1 ½ teaspoons chopped thyme · 1 ½ teaspoons chopped fresh oregano · 1/3 cup blanched green peas · ¼ teaspoon red pepper flakes · 2 teaspoons lemon zest · ½ pound thin linguini (or Angel-hair pasta) · Salt and freshly ground pepper · 2 tablespoons chopped parsley DIRECTIONS 1. In a deep skillet, heat the oil over medium-high heat. Add the prosciutto and cook over moderate heat, tossing, until hot; transfer the prosciutto to a plate. 2. Melt 1 tablespoon of butter in the skillet. Add the shallots and cook over moderate heat until softened, but not brown. Add the garlic and red pepper flakes and cook until fragrant. (1-2 minutes Don’t burn the garlic.) 3. Add the wine and boil until reduced by half, about 2 minutes. Add the crab, green peas, thyme, and oregano and toss until hot. 4. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain, reserving 2/3 cup of the cooking water. 5. Add the prosciutto, pasta, lemon zest, reserved cooking water, and remaining 2 tablespoons of butter to the skillet; mix well. Season with salt and pepper. 6. Garnish the pasta with parsley and serve. Grated parmesan is optional. https://www.the5tastestable.com/asian-shrimp-cakes-recipe-print daily 0.75 2023-01-29 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/79fe31d7-e2e0-4f6a-9e8c-0d25c70d5783/Shrimp+Cake.JPG Asian Shrimp Cakes print - Make it stand out Copy and paste to print the recipe. ASIAN SHRIMP CAKES Yield about 10 shrimp cakes INGREDIENTS · 1 pound shrimp (31-40 count) · 1 small carrot, shredded and chopped into small pieces · 1/4 cup cilantro, finely chopped · 2 teaspoons ginger (grated) · 1 tablespoon minced scallion, white and pale green parts only. Save the healthy green stems to slice thinly for garnish. · 2 teaspoons dry sherry · ½ teaspoon salt · 1/8 teaspoon ground white pepper · 2 teaspoons oyster sauce · 2 teaspoons sesame oil · 2 teaspoons of jalapeño, minced · ¼ teaspoon sugar · 1 teaspoon cornstarch · 2 tablespoons plain Panko · 1 egg · 3 tablespoons peanut or canola oil (for pan-frying) PREPARATION 1. Pat the shrimp dry with a paper towel. Lay them on a cutting board and lightly “smash” them with the side of a knife or cover them with plastic wrap and pound them lightly with a rolling pin; then coarsely chop them so you have ¼ - ½ inch pieces. (If the pieces are too big, the cakes will fall apart when you turn them in the frying pan.) 2. Using a vegetable shredder/peeler, or box grater, shred and then chop a small carrot into small pieces. 3. In a mixing bowl, combine the chopped carrot, cilantro, scallion, ginger, jalapeño, sherry, salt, white pepper, oyster sauce, sesame oil, sugar, cornstarch, Panko, and egg and mix well. 4. Add the chopped shrimp and mix well. If you don’t mix enough, the mixture will be too runny making it difficult to form the shrimp cakes in the frying pan. Refrigerate the mixture uncovered in the fridge for at least a half-hour to an hour. 5. Heat a flat-bottomed frying pan over medium-high heat (nonstick or cast-iron works well), until it starts to smoke lightly. Add 2 tablespoons of oil and turn the heat down to medium. Use a ¼ cup measuring cup to scoop out the shrimp mixture onto the frying pan. Slightly flatten each mound of shrimp mixture so you end up with patties about ¾ in thick and about 2 ½ - 3 inches in diameter. (If you flatten the patties too much they will fall apart when you flip them.) To avoid overcrowding in the skillet, you may have to repeat this step with the remainder of the shrimp mixture. 6. Fry each side for about 3 minutes, until golden brown, turning over carefully. Add the last tablespoon of oil to the skillet if needed. 7. Serve hot garnished with the reserved green parts of the scallions thinly sliced and homemade Duck Sauce on the side. https://www.the5tastestable.com/clam-chowder-recipe-print daily 0.75 2023-03-28 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/d6350339-460f-4593-874e-c845bcbdad02/Clam+Chowder7.JPG New England Clam Chowder print - Make it stand out Cut and paste to print the recipe. New England Clam Chowder Serves 4 as a main; 6 as a starter Ingredients >¼ pound pancetta, salt pork, or slab bacon, cut into ¼ inch dice (Bacon will add a smokey note to the chowder.) >2 tablespoons butter >1 medium onion, finely chopped (about 1 cup) >2 stalks celery, finely chopped (about 1 cup) >1 cup bottled clam juice >2 ½ -3 pounds live cherrystone or littleneck clams (1-1 ½ cups chopped. See *Notes) >1 quart whole milk >1 pound of russet potatoes, peeled and cut into ¼ inch cubes >2 bay leaves >Kosher salt and freshly ground black pepper (Optional: use a pinch of celery salt in place of the Kosher salt.) >1 cup heavy cream >Oyster crackers, for serving Preparation 1. Sauté the diced pancetta or bacon in a heavy-bottomed stock pot or Dutch oven over medium heat, stirring occasionally, until the fat has rendered, and the pork is brown and crisp, about 8 minutes. Add butter, onion, and celery. Continue to cook, stirring occasionally, until the onions are softened but not browned, about 4 minutes longer. Add the clam juice and stir to combine. 2. Add clams and increase heat to high. Cover and cook, opening the lid to stir occasionally, until clams begin to open, about 3 minutes. As clams open, remove them with tongs and transfer to a large bowl, keeping as many juices in the pot as possible and keeping the lid shut as much as possible. After 8 minutes, discard any clams that have not yet begun to open. 3. Reduce heat to medium-high and add the milk, potatoes, bay leaves, and a pinch of salt and a few turns of freshly ground black pepper to the pot. Bring to a boil, then reduce to a bare simmer, and cook, stirring occasionally, until the potatoes are tender and just starting to break down, about 15 minutes. 4. Meanwhile, remove the meat from the clamshells and chop it. Discard the empty shells (or sterilize them for a few minutes in boiling water and save them for your next batch of Baked Stuffed Clams). Transfer the chopped clams and as much juice as possible to a fine-mesh strainer set over a large bowl. Let the clams drain, then transfer the chopped clams to a separate bowl. Set both bowls aside. 5. Once the potatoes are tender, pour the entire mixture through a fine-mesh strainer into the bowl with the clam juice gently stirring the mixture to allow the liquids to pass through. Transfer the strained solids to the bowl with the chopped clams. You should end up with a white, semi-broken broth in the bowl underneath, and the chopped clams, potatoes, salt pork, and aromatics in the separate bowl. 6. Transfer the liquid to a blender and blend on medium-high speed until smooth and emulsified, about 2 minutes. Return the liquid and solids back to the Dutch oven. Add heavy cream and stir to combine. Reheat until well heated and simmering. (do not boil!) Taste and season with salt and pepper to suite your taste. Serve immediately with oyster crackers, saltines, or croutons. *Notes For the best results, use live clams. If live clams are unavailable, skip steps 2 and 4. In step 6, add 1-1 ½ cups of chopped clams from your fishmonger, canned, or frozen clams to the chowder before heating through to serve. https://www.the5tastestable.com/chicken-fricassee-print daily 0.75 2023-04-02 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/7c953c24-bef0-477d-a436-76a97fd87541/Chicken+Fricassee2.JPG Chicken Fricassee with Wild Mushrooms - Make it stand out Copy and paste to print the recipe. Chicken Fricassee with Wild Mushrooms Serves 4 Ingredients: >¼ cup butter >1 tablespoon olive oil (EVOO) >4 boneless chicken thighs >6 ounces of wild mushrooms chopped (shiitake, maitake, cremini, chanterelle, oyster, etc.) >1 large shallot chopped >1-2 teaspoons of herbs de Provence (equal measures of summer savory, dried thyme, rosemary, oregano, >basil, and fennel seed.) >garlic powder >1 cup dry white wine >1 cup chicken stock >1 cup beef stock >1/3 cup heavy cream >1 cup of peeled, diced tomatoes >salt and pepper >chopped fresh parsley for garnish Preparation: 1. Season the chicken generously with salt and pepper, garlic powder, and herbs de Provence. 2. In a cast iron skillet or Dutch oven, melt 2 tablespoons of butter and 1 tablespoon of EVOO and brown the chicken on both sides. Remove the chicken to a platter and tent. 3. Add the chopped shallot and mushrooms and sauté over medium heat until the mushrooms have released their water and just begin to brown. If the skillet starts to burn, add a small amount of liquid to allow the mushrooms to finish cooking. Remove the sauteed mixture to a bowl and reserve. 4. Add the wine, tomatoes, and both stocks to the pan, bring to a boil, and reduce to about ¾ cup. 5. Add the heavy cream and stir to mix; add the mushrooms and mix; add the chicken and simmer (don’t boil) for a few minutes until thoroughly heated through. Taste and adjust salt and pepper to your taste. Serve garnished with chopped fresh parsley. https://www.the5tastestable.com/portuguese-baked-clams-print daily 0.75 2023-04-06 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/a9dd03c9-8c5f-4521-9319-af0546ad85c4/Portuguese+Baked+Clams.JPG Portuguese Baked Clams - Make it stand out Copy and paste to print the recipe. Portuguese Baked Stuffed Clams Ingredients: >2 dozen little necks (about ¾ cup of minced clams) See *Note. >1 cup bottled clam broth + 1 cup white wine >¼ length piece (about 4 inches) of a linguiça sausage >2 cloves of garlic minced >1 small onion finely chopped >1 stick of celery finely chopped >½ - ¾ cup of fresh breadcrumbs (I used fresh sourdough breadcrumbs; fresh breadcrumbs produce a fluffier final product, but you can sub Panko for an acceptable result. If you use very fine breadcrumbs, the stuffing with be too doughy and not fluffy.) >1 jalapeño seeded and finely minced (or ½ each of jalapeño and long red hot peppers) >A handful of cilantro, thick stems removed, chopped >¼ teaspoon white pepper >Optional: 1-2 teaspoons of Portuguese Red Pepper Paste Preparation: 1. Steam the clams in a covered pot of water with some white wine and garlic. After 3-4 minutes check the clams and remove each clam as it opens reserving them in a medium bowl until they are cool enough to handle. 2. Reserve ½ cup of the cooking broth. 3. Once the clams are cool enough to handle, separate the shells and remove the clams over the pot of broth to catch any extra clam juice. Keep half of each shell without the adductor muscle attached and place them on a cookie sheet. Reserve the clams in a bowl. (See *Note below) 4. Finely chop the onion, celery, and jalapeño; add the white pepper (and red pepper paste if using) and sauté over medium heat until tender. 5. While the vegetables sauté, chop the linguiça into ½ inch cubes and, using a food processor, process until the linguiça is finely chopped; add to the sauté and cook, stirring until the fat renders. 6. Add the minced clams and cilantro and stir into the onion/celery/ linguica sauté. 7. Add the breadcrumbs and mix; drizzle with the reserved broth and continue to stir until well mixed and heated through. 8. Add a spoonful of the mixture to each clam shell. 9. Cover with foil and cook in a 350 F. oven for 15 minutes; remove the foil and continue to bake for about 5 minutes, or until the breadcrumbs begin to brown. (Optional: preheat your grill to 350 F. Place the clams on a flat grill pan on the grill covered with tin foil for 15 minutes; remove the foil and continue to bake for another 5 minutes until the breadcrumbs begin to brown.) *Note: If using already shucked fresh chopped clams or canned clams, you will need to have previously saved clam shells, or small shallow ramekins. Skip steps 1-3. (24 medium clams equals about ¾ cup of chopped clams.) In a small saucepan, lightly sauté a clove of garlic in a little olive oil until just fragrant (not brown). Add ½ cup clam broth + ½ cup white wine and reduce over med-high heat to ½ cup of liquid. Add the chopped clams to the hot broth and simmer for a minute or two. Strain the liquid into a bowl to reserve; save the clams in a separate bowl. https://www.the5tastestable.com/garlicky-rainbow-chard-print daily 0.75 2023-04-19 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/c32c9c9d-de6a-48f2-940d-5b13aabc1aeb/Rainbow+Chard+with+Pine+Nuts+and+Pancetta1.JPG Garlicky Rainbow Chard print - Make it stand out Copy and paste to print the recipe. Garlicky Rainbow Chard with Pine Nuts, Pancetta, and Raisins Serves 4 INGREDIENTS 3 tablespoons golden raisins, currants, or craisins 2 pounds Rainbow chard, stemmed and washed in several changes of water; stems chopped and set aside; leaves sliced in 1-2 inch strips. 2 tablespoons pancetta (¼ inch dice) 2 tablespoons olive oil 3 garlic cloves (to taste) sliced cross-wise 3 tablespoons pine nuts 2 teaspoons lemon zest Splash of Balsamic vinegar or a squeeze of lemon juice. Salt and freshly ground pepper Pinch of red pepper flakes PREPARATION 1. Fold the washed, stemmed chard leaves in half lengthwise and slice into 1-2 inch wide strips. Set aside. 2. Bring a large pot of generously salted water to a boil and add the chard stems and blanch for 2 to 3 minutes, until just crisp-tender and easily pierced with a fork. Alternatively, steam the stems for about 5 minutes. Transfer to a bowl of ice water to maintain the bright colors and let sit for a few minutes. Drain and set aside. 3. In a large saute pan over med-high heat, add 1 tablespoon of olive oil and the pancetta. Saute, stirring until the pancetta is nicely browned. Scoop out the pancetta and set aside. (Omit this step for vegan-friendly.) 4. In the same pan, over medium heat, add the pine nuts and cook, stirring, until they begin to color, 2 to 3 minutes. 5. Add a tablespoon of olive oil, add the garlic, and cook, stirring, just until the garlic begins to smell fragrant about 1 minute. Add the sliced chard greens, raisins, and red pepper flakes, and toss together until the chard is wilted and the ingredients are well coated with oil and heated through, 2 to 3 minutes. 6. Add the tenderized, brightly colored stems, lemon zest, and a splash of Balsamic vinegar or a squeeze of lemon juice, and reserved pancetta and mix well. Season to taste with salt and pepper, and serve, or allow to cool and serve at room temperature. https://www.the5tastestable.com/roast-tarragon-cognac-chicken-print daily 0.75 2023-05-01 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/a1949bbe-8dcd-477f-9801-d30a05b9a37d/Roast+Tarragon-Cognac+Chicken.jpg Roast Tarragon-Cognac Chicken print - Make it stand out Copy and paste to print the recipe. Roast Tarragon-Cognac Chicken Yield: 4 servings INGREDIENTS Yield: 4 servings >1 (4-pound) whole chicken (preferably air chilled chicken) >2½ teaspoons kosher salt (such as Diamond Crystal) >6 tablespoons unsalted butter, softened >1 bunch fresh tarragon, leaves and tender stems coarsely chopped (about ¾ cup); reserve two tablespoons for gravy or pan sauce. >2 tablespoons Cognac >1 teaspoon freshly ground black pepper PREPARATION Preheat a cast iron skillet on the grill to 400 F. 1. Pat the chicken dry and salt the bird inside and out. Transfer to a plate or baking dish, preferably on a rack, and refrigerate uncovered for at least 1 hour or overnight. 2. When ready to cook the chicken, heat the oven or grill to 400 F. 3. In a small bowl, combine butter, tarragon, 1 tablespoon Cognac and the pepper. Rub mixture inside the chicken cavity and over and under the chicken skin. 4. Once the grill reaches 400 F., place the prepared chicken onto the hot skillet and roast, breast side up, until the skin is golden and crisp, and the juices run clear when you insert a fork in the thickest part of the thigh (165 degrees), about 1 hour. Alternatively, preheat your oven to 400 F. Place the chicken on a rimmed sheet pan, or in a large, ovenproof skillet and roast, breast side up, until the skin is golden and crisp, and the juices run clear when you insert a fork in the thickest part of the thigh (165 F. on an insta-read thermometer), about 1 hour. 5. Turn off the grill or oven — don’t skip this step, or the Cognac may overheat and catch fire — open the grill, or if using the oven, transfer the pan with the chicken to the stove-top. Pour the remaining 1 tablespoon Cognac over the bird and baste with some of the buttery pan juices. Immediately return the chicken to the turned-off grill or oven and close; let rest there for 10 minutes before carving and serving. 6. For pan sauce: pour off the juices from the pan and allow the fat to separate. Skim off the fat, stir in a tablespoon of fresh tarragon (to taste) and spoon the pan juices at the table. If you want to make a gravy, deglaze the pan with a half cup of white wine. Reduce by a half and add a cup of chicken stock and two tablespoons of chopped fresh tarragon; reduce by half. Using two tablespoons of the fat from the pan, add a tablespoon of flour and stir to make a slurry. Slowly add the slurry to the simmering stock, stirring constantly until well incorporated. Add the reserved pan juices; adjust the salt and pepper and simmer for about 5 minutes. https://www.the5tastestable.com/coconut-mango-macadamia-scones-print daily 0.75 2023-05-02 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/ce81f9cc-2a28-44cf-8b63-b201c71970b3/Coconut+Mango+Macademia+Scones.jpg Coconut Mango Macadamia Scones print - Make it stand out Copy and paste to print the recipe. Coconut Mango Macadamia Scones Yield about 8 scones Ingredients: >¼ cup Coco Lopez >2 teaspoons baking powder >½ teaspoon baking soda >½ teaspoon kosher salt >3 cups all-purpose flour, plus more for surface >½ cup (1 stick) chilled unsalted butter, cut into pieces (See *Note below) >1 large egg, beaten to blend >¾ cup heavy cream (Note: if you choose to brush the scones with cream before baking, increase the cream to 1 cup, reserving ¼ cup for brushing.) >½ cup diced mango >½ cup chopped macadamia nuts >¼ cup flaked coconut >1 tablespoon orange zest >2 tablespoons orange juice for glaze (freshly squeezed preferably) >Demerara or raw sugar (for sprinkling; optional) Preparation: Preheat oven to 375°. 1. Whisk baking powder, baking soda, salt, and 3 cups flour in a large bowl to combine. 2. Add butter and toss to coat. Using your fingers or a pastry blender or a food processor on pulse to work the butter into the flour until you have a very coarse mixture with pea-size pieces of butter. If using a food processor, scrape the flour mixture into a large bowl. 3. Make a well in the center; add egg, cream, Coco Lopez, mango, nuts, coconut, and zest and mix with a fork, incorporating dry ingredients a little at a time, until a shaggy dough forms (it’s okay if it looks a little dry; don’t overwork). 4. Lightly knead the dough in the bowl until it just comes together. 5. Turn out onto a lightly floured surface and pat into a 1"-thick round. Cut into 8 wedges and transfer to a parchment-lined baking sheet. 6. Brush dough lightly with reserved cream and sprinkle with demerara sugar. (optional, if you don’t use the glaze recipe below) 7. Bake scones until golden brown, 25–30 minutes. Remove scones from the oven and allow them to cool for 10-15 minutes before drizzling with the glaze. (optional) For the Orange Glaze: 1/2 cup confectioners' sugar 2 tablespoons orange juice 1 teaspoon lemon zest (optional) 1 teaspoon butter You can make the orange glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. For the double-boiler method: Mix the orange juice with the confectioners sugar in a heatproof bowl over a pot of simmering water until dissolved. Whisk in the butter and lemon zest until the glaze is smooth. For the microwave: In a microwave-safe bowl, melt the butter. Whisk in the juice, confectioners sugar, and lemon zest. Whisk the glaze to smooth out any lumps; if necessary microwave for an additional 30 seconds and whisk again to smooth out the glaze; then drizzle the glaze over the top of the scones. Let it set a few minutes before serving. https://www.the5tastestable.com/avocado-aioli-print daily 0.75 2023-06-20 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/c18c587a-3db7-4fb4-9f67-c7d6f8681c28/Avocado+Aioli.JPG Avocado Aioli print - Make it stand out Copy and paste to print the recipe. Avocado Aioli Yield about ½ cup Ingredients: · 1 small, grated garlic clove · 1 small or medium egg yolk · 1- 1 ½ teaspoons fresh lemon juice · ¼ teaspoon Dijon mustard · 2 tablespoons good quality virgin olive oil · 1-2 teaspoons canola or avocado oil · 1 ripe avocado · 1 teaspoon minced pickled jalapeño · salt and pepper to taste Preparation: 1. Micro-plane or mash the garlic to a paste with a pinch of salt. 2. Whisk the yolk, lemon juice, and mustard in a bowl. 3. Combine the oils and add a few drops at a time to the yolk mixture, whisking constantly, until the oil is incorporated, and the mixture is emulsified. (If the mixture breaks and separates, stop adding oil and continue whisking until the mixture comes together and is smooth, then continue whisking in the remaining oil.) 4. Whisk in the grated garlic and salt and pepper to taste. If the aioli is too thick, whisk in a drop or two of water. 5. Add the aioli to a small blender and spoon in the ripe avocado and jalapeño. Process until well incorporated and smooth. Adjust salt and pepper to taste. https://www.the5tastestable.com/baked-chicken-and-orzo-print daily 0.75 2023-07-12 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/a0fe13c1-3fa0-4ffb-b807-2bea3987e470/Baked+Chicken+and+Orzo9.JPG Baked Chicken and Orzo print - Make it stand out Copy and paste to print the recipe. Baked Chicken and Orzo Serves 4 INGREDIENTS 4 skin-on chicken breasts or thighs (skin on preferred, but sub skinless if you prefer) 2 tablespoons of chopped pancetta 1 cup orzo 1 ½ -1 ¾ cups chicken broth ¼ cup white wine ½ medium onion chopped 3 tablespoons crushed tomatoes 2 cloves of minced garlic ¼ cup olive oil ½ teaspoon ground coriander ½ teaspoon dried thyme 1 tablespoon red wine vinegar ½ teaspoon salt ¼ teaspoon black pepper large pinch of saffron ½ cup of green peas 1/3 cup Spanish olives with pimento sliced in half ½ sweet red pepper coarsely chopped parsley for garnish PREPARATION Preheat the oven to 375 F 1. Pat the chicken thighs dry. Mix the thyme, salt and pepper, vinegar, olive oil, and coriander. Coat the chicken with the mixture, cover and set aside for at least 30 minutes. 2. In a Dutch oven or other heavy bottom, oven-proof pan, brown the pancetta. Remove the pancetta and reserve. Pour off all but a tablespoon or two of the pancetta fat. 3. Remove the chicken from the marinade and wipe off excess marinade. Brown the chicken pieces on both sides. Remove and tent the browned chicken. 4. If the pan is too dry add two tablespoons of olive oil. Over medium heat, sauté the garlic, onions, and red pepper for a minute or two before adding the orzo. Stir until the orzo begins to brown and the onions are tender. 5. Add 1 ½ cups chicken stock, wine, tomatoes, and saffron and bring to a boil. Nestle the chicken thighs into the orzo, sprinkle the sliced olives around the chicken. Sprinkle the reserved pancetta over the chicken and place the pan in the preheated oven. Bake for about 25-30 minutes until the orzo is tender and the internal temperature of the thighs reaches 165 F. If the orzo is too al dente, add the remaining ¼ cup of chicken stock. Stir in the green peas for the last 10-15 minutes in the oven. (Waiting to add the peas at the end will ensure that you have bright green peas, not over-cooked gray peas.) Serve garnished with chopped parsley. https://www.the5tastestable.com/strawberry-rhubarb-liqueur-print daily 0.75 2023-07-31 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/29c836fc-2736-4301-88df-06147f92bd81/Strawberry+Rhubarb+Liqueur5.jpg Strawberry Rhubarb Liqueur - Make it stand out Copy and paste to print the recipe. Strawberry Rhubarb Liqueur Ingredients · .75 liter- 100 proof vodka or Ever-Clear grain alcohol (= 3 cups) · 1 cup rhubarb pulsed and broken up in a food processor or chopped · 1 cup strawberries chopped or pulsed and broken up in a food processor. · ½ - 1 cup of simple syrup to taste (1:1 sugar to water) Preparation: Use a sterilized jar with a tight-fitting lid. 1. Chop or pulse the rhubarb in a food processor until broken up; repeat with the strawberries and add to the sterilized jar. 2. Combine the fruit slurry with half the vodka and shake to mix well. 3. Close the container and rest in a cool dark place for 3 weeks. 4. Make the simple syrup by adding equal amounts of water and sugar; bring to a boil and stir until the sugar has dissolved. Cool to room temperature before using. 5. After 3 weeks, strain the slurry to remove the pieces of rhubarb and strawberry. 6. Add the remainder of vodka and the simple syrup to taste; bottle, shake, seal, and rest for six weeks in a cool dark place. 7. Strain the liqueur through a double layer of cheesecloth, or a non-chlorinated paper coffee filter. 8. Bottle, using sterilized bottles. Store the liqueur in a cool dark place. Serve chilled. https://www.the5tastestable.com/duck-rillettes-print daily 0.75 2023-08-31 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/9c55f145-e6e7-45e0-be6e-71ce87bdf215/Duck+Rillettes.jpg Duck Confit Rillettes print - Make it stand out Copy and paste to print the recipe. For this classic French recipe, duck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with Armagnac and spices and sealed into a serving dish with duck fat to make a delicious spread for a toasted baguette. If you are pressed for time you can buy pre-packaged duck confit from your butcher or local market, or if you already have duck confit saved in your freezer skip the brining and braising in this recipe and go directly to Step 3 in the directions below. Duck Rillettes Serves 2-4 as a light appetizer INGREDIENTS · 2 duck legs · 2 tablespoons finely chopped thyme, plus 4 sprigs · 1 tablespoon kosher salt, plus more to taste · 1 tablespoon ground ginger · 5+ cups duck or chicken stock (enough to cover the legs and other ingredients) · ½ tablespoon whole black peppercorns, lightly crushed, plus freshly ground, to taste · 5 cloves garlic, peeled and smashed · 1 bay leaf · 1-inch piece fresh ginger root, peeled and thinly sliced · 1 ½ tablespoons Armagnac or brandy · 1 tablespoon finely chopped parsley · 2 teaspoons grated orange zest · 1 pinch of ground cloves (or 5 Spice Powder) · ¼ cup duck fat · Freshly ground black pepper, to taste · Toast points, for serving · Cornichons, pickled carrots, onions, radishes, or turnips, for serving (optional) PREPARATION 1. Place the duck on a baking sheet and rub with finely chopped thyme, salt, and powdered ginger. Cover with plastic wrap; chill 4 hours or up to 8. 2. Brush excess spice mixture from the duck and transfer to a 4-quart saucepan or Dutch oven. Add the thyme sprigs, stock, peppercorns, garlic, bay leaves, and ginger root; bring to a boil. Reduce heat to medium-low; cook, partially covered, until meat is very tender, 1 ½ –2 hours. (Check periodically and add more stock if necessary to keep the ingredients submerged.) Remove the pan from heat and let the ingredients cool in the pan until room temperature. Cover and chill overnight. 3. Next day, scrape solidified fat from top of the braising stew and set aside. Pull the duck from the pan and discard skin, bones, and gristle; finely shred the meat. Strain and reserve 2 tablespoons of stock for the rillettes; save the remaining stock for future use. 4. Transfer the shredded meat to a bowl and add the reserved stock, plus Armagnac or brandy, parsley, orange zest, cloves (or 5 Spice Powder), salt, and pepper; stir well to combine. Tightly pack the rillettes into a 6-ounce inch ramekin. Melt the reserved fat over medium heat; pour over the rillettes, refrigerate, and chill until the fat is solid; cover with plastic wrap. Save and refrigerate any left-over duck fat to use for roasting potatoes, or sauteing veggies, or mushrooms. 5. To serve, push the fat aside and spread the rillettes on toast points. Serve accompanied with cornichons or pickled vegetables of your choice. To store, redistribute the fat over the rillettes and cover with plastic wrap. Will keep, refrigerated, for up to 2 weeks. Wine pairing: Soave, Pinot Gris, Viognier, or dry Riesling; fruit forward Rosé, Beaujolais, or light Pinot Noir. Avoid high tannin red wines. https://www.the5tastestable.com/broiled-scallops-print daily 0.75 2023-10-04 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/4669d12f-7634-4f76-a1b6-369fe6f4367b/Broiled+Scallops2.jpg Spicy Broiled Scallops - Make it stand out Copy and paste to print the recipe. Spicy Broiled Scallops Yield: Serves 4 as a starter INGREDIENTS · 4 ounces sweet butter · 1 tablespoon hot sauce of your choice (this produces a mild spiciness) · ½ teaspoon Old Bay Seasoning · 1 very small garlic clove or ½ a medium clove finely minced or grated · Zest of ½ lemon grated, plus a few drops of lemon juice · 1 small anchovy fillet rinsed and patted dry · 8 large sea scallops, hinge muscle removed (preferably fresh or dry chilled) · 3 tablespoons of dry white wine · ¼ cup Panko breadcrumbs PREPARATION 1. Melt the butter; add hot sauce, Old Bay, garlic, lemon zest, juice, and anchovy. Mix and mash well until the anchovy has dissolved. Scrape the mixture into a small bowl and set aside in the fridge until the butter has solidified. 2. Pat the scallops dry with a paper towel and give them a light sprinkle of salt. 3. Preheat your broiler with the grate 6 inches from the flame. 4. Grease the bottom of an ovenproof skillet or small heat-proof casserole with a small amount of the prepared butter. Assemble the scallops in the skillet/casserole and place dabs of the butter around them and a dab on top of each. Add the wine and sprinkle the scallops with Panko; place under the broiler for 6 minutes or until the Panko turns golden brown. Note: monitor closely so the Panko does not burn. 5. Use tongs to transfer hot scallops to small plates or 3-inch scallop shells. Pour any sauce around each scallop. Sprinkle with finely chopped parsley and serve while hot with lemon wedges on the side. https://www.the5tastestable.com/squash-risotto-print daily 0.75 2023-10-16 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/d56f46df-e8c4-4ded-9a23-c3a7f89704db/Squash+Risotto.jpg Squash Risotto - Make it stand out Copy and paste to print. Squash Risotto Serves 4-6 INGREDIENTS 1 ½ cups Carnaroli or Arborio rice 1 pound (about 2 cups ½ inch dice) Honey Nut Squash (Butternut is ok) ½ a medium yellow onion chopped 6- 6 ½ cups chicken or vegetable both (store bought ok) ½ cup Parmigiano Reggiano cheese 5 ounces of pancetta sliced approximately ½ inch long x ¼ inch thick ½ cup dry white wine ¼ cup butter black pepper to taste fine salt to taste 1 tablespoon of extra virgin olive oil 1 tablespoon of finely sliced sage generous pinch of fresh ground nutmeg (optional) freshly chopped parsley for garnish PREPARATION 1. Add the olive oil to a non-stick skillet over medium high heat until shimmering. Add the pancetta and fry, stirring until it is brown and crisp. Remove the pancetta and any brown bits. Pour off the grease and wipe with a paper towel. 2. Add half the butter to the same skillet and melt until just beginning to brown. Add the diced squash and sauté stirring until it is almost tender with some resistance when pierced with a fork. (about 5 minutes) If the butter begins to get too brown and burn, lower the heat to medium. Add the chopped onion and continue to cook until the onion is tender. Scrape the squash-onion mixture into a bowl and reserve. 3. Wipe the skillet dry and add the rice and toast it over medium high heat; stirring often so the rice doesn’t brown or burn. (2-3 minutes) Note: toasting the rice yields a nuttier flavor to the risotto, but some cooks choose not to toast the rice. It’s a matter of preference. 4. Add the wine and continue stirring until the wine has evaporated. 5. After the wine has evaporated, lower the heat to medium-low and add a ½ cup of hot broth, stirring gently until the broth has been absorbed. Continue to add ½ cup of broth at a time stirring until absorbed. 6. After you have added 3 cups of broth, add the squash-onion mixture along with the sliced sage. Continue to add ½ cup of broth at a time, stirring until absorbed and the rice is al dente and creamy. The total process takes approximately 15-20 minutes. Towards the end of cooking, season with salt and pepper and nutmeg if using. The risotto is done when the rice is tender with a bit of bite and the mixture has the consistency of a loose porridge. 7. Remove the skillet from the burner, add the remaining butter and grated Parmesan cheese. Mix well, then add a final ladle of broth if you prefer a looser, creamier risotto. Let it rest for a minute before serving. 8. Serve immediately on a warm plate. Garnish with a sprinkle of chopped parsley and the fried pancetta. (Extra points if you fry one large sage leaf for each plate.) https://www.the5tastestable.com/green-beans-and-roasted-delicata-squash-print daily 0.75 2023-11-10 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/5a7b439b-9fe1-4a6a-ad8d-989d6ef92d68/Green+Beans+and+Delicata+Squash+with+Gremolata2.JPG Green Beans with Walnut Gremolata and Roasted Delicata Squash - Make it stand out Copy and paste to print the recipe: Greens Beans w/ Walnut Gremolata and Roasted Delicata Squash Serves 4-6 INGREDIENTS Green Beans: . 1 ½ pounds green beans, trimmed . 2 tablespoons olive or avocado oil . 1 tablespoons tamari or soy sauce . 1 teaspoon honey . ¼ teaspoon salt . ¼ teaspoon pepper Walnut Gremolata: . ½ cup toasted walnuts (sub pecans if you don’t have walnuts) . 3 dates . 1/3 cup fresh cilantro . 3 scallions . 1 teaspoon ginger, minced . 1-2 garlic cloves, minced . Zest of one lime . Juice of one lime . 1 teaspoon sesame oil . ¼ teaspoon salt (optional; the tamari is salty) . ¼ teaspoon red pepper flakes (optional) PREPARATION Preheat your oven to 425 degrees. Toast the walnuts. Line a baking sheet with parchment paper and set aside. 1. Bring a large pot of salted water to a boil & add your green beans. Cook until the green beans are bright in color, about 2 minutes. Drain the water and rinse in cold water. Pat the beans dry and place in a medium-sized bowl. 2. Add the oil, tamari or soy sauce, honey, salt, and pepper and toss to combine. Place your green beans on the baking sheet, spread out & place in the oven for 10-12 minutes. 3. While the beans are roasting, make your gremolata. Chop each ingredient and add to a medium-sized bowl. Start with the walnuts, then the dates, cilantro, scallions, ginger, garlic, and lime zest. Lastly, add the sesame oil, lime juice, salt, and pepper flakes if using. Roasted Delicata Squash: Ingredients: · 1 or 2-Delicata squash depending on size, washed well and cut into ½ inch-thick rings (you don’t have to remove the skin) · 2 tablespoons unrefined coconut oil, melted · sea salt and freshly ground black pepper, to taste Preparation: 1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. 2. Place the sliced squash on the baking sheets; brush with melted coconut oil on both sides. Sprinkle with salt and pepper. Roast until tender, approximately 20-30 minutes. 3. Arrange the squash rings on small plates and spoon the gremolata mixture on top. https://www.the5tastestable.com/roast-pork-with-herb-pesto-print daily 0.75 2023-12-14 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/82994346-a1db-4528-9c36-3de4a58d2486/Rolled+Pork+Loin+with+Herb+Pesto.jpg Roast Pork with Herb Pesto print - Make it stand out Copy and paste to print the recipe. Rolled Pork Loin Stuffed with Herb Pesto and Prosciutto Serves 6-8 INGREDIENTS Pesto -1 cup fresh Basil leaves -1/2 cup fresh Tarragon leaves -1/2 cup fresh Dill leaves (*See note below) -3 scallions, trimmed, white and green parts chopped -1 tablespoon fresh thyme leaves -1 tablespoon grated fresh horseradish or 2 teaspoons prepared horseradish -1-2 garlic cloves, chopped -Zest of 1 lemon -¼ cup extra-virgin olive oil Pork -1 (3-pound) pork loin roast -2 1/2 teaspoons kosher salt, divided -4-6 slices prosciutto -½ cup grated Parmesan cheese -2 teaspoons ground black pepper -2 tablespoons olive oil PREPARATION Pesto 1. Combine basil, tarragon, dill, scallions, thyme, horseradish, garlic, lemon zest, and oil in a small food processor. Process until mostly smooth. Pork Preheat oven to 350°F. 1. Place the loin on a cutting board with the fat cap on the board and the small end facing you. With a very sharp knife, cut the loin lengthwise to within ½-inch of the bottom of the pork, cutting evenly and “unrolling” until you have a flat slice of pork about ½ inch thick. 2. Top the butterflied pork with plastic wrap and gently pound with a meat mallet or rolling pin to an even ½ -inch thickness. Remove the plastic wrap and discard. 3. Sprinkle 1 ½ teaspoons of salt over the pork; spread evenly with pesto. 4. Top the pesto with prosciutto and sprinkle evenly with the grated Parmesan. 5. Roll the meat back into a tight spiral and, using butcher’s twine, tie the roll in about 1-inch intervals. Season on all sides with pepper and the remaining 1 teaspoon salt. 6. Heat an oven-safe skillet over medium-high. Rub the roast with olive oil. Sear, starting the fat side down and turning the roast occasionally until the roast is evenly browned. (about 10-12 minutes) 7. Place the skillet in the preheated oven and roast until a meat thermometer inserted in the center reads 135°F, 45 to 50 minutes. (begin checking at 40 minutes) 8. Transfer to a cutting board. Tent the roast lightly with aluminum foil and let rest for about 15 minutes. *Note: feel free to sub chopped fresh rosemary, oregano, or parsley for any of the herbs, eg. ½ cup Basil, ½ cup Parsley, ¼ cup Thyme, ¼ cup Rosemary https://www.the5tastestable.com/pina-colada-parfait-print daily 0.75 2024-02-19 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/36649eec-1763-4c7e-899e-66c2e511b7d3/Pi%C3%B1a+Colada+Dessert.jpg Piña Colada Parfait print - Make it stand out Copy and paste to print the recipe. Piña Colada Parfait Serves 6 For Pineapple Puddings: Ingredients: ½ cup pineapple juice 1 tablespoon fresh lime juice 2 teaspoons unflavored gelatin one 8-ounce can of unsweetened pineapple ½ cup sour cream or crème fraiche ½ cup whole milk 1/3 cup sugar 2 tablespoons dark rum Directions: 1. Mix citrus juices in a small saucepan. 2. Sprinkle gelatin over. Let stand for 10 minutes. 3. Stir over low heat until the gelatin dissolves. Let stand until just cool but not set. 4. Combine the pineapple and milk in the blender and buzz until smooth; strain the mixture through a medium-mesh strainer to remove the pineapple fibers and return the mixture to the blender. 5. Add the sour cream, sugar, and rum and blend on high speed until smooth. 6. Add the gelatin mixture and blend well. 7. Pour into six 6-ounce clear dessert dishes leaving room for a layer of coconut custard. 8. Cover with plastic wrap or parchment paper and chill for a few hours or overnight until firm. Once the Mango Pudding is set, make the Coconut Custard. For Coconut Custard: Ingredients: 1 cup light cream divided 1 tablespoon cornstarch ½ cup well-stirred canned cream of coconut (not coconut milk) such as Coco López 1 large egg yolk, lightly beaten ¼ teaspoon coconut or rum extract (your choice) 1 tablespoon Coconut Rum (optional) Directions: 1. Whisk together ½ cup of cream and the cornstarch until well blended. 2. Bring ½ cup cream and cream of coconut to a boil in a heavy saucepan over moderate heat, whisking occasionally. 3. Whisk the cornstarch-cream mixture again and whisk into the slowly boiling cream of coconut. 4. Boil the custard for 1 minute, whisking constantly. Remove from heat and immediately whisk in the egg yolk, coconut extract, and coconut rum. Assemble the Parfait: Pour a layer of Coconut Custard over each Pineapple Pudding and chill for several hours until fully set. Optional: garnish with toasted coconut and a slice of fresh or dried pineapple macerated in coconut rum. https://www.the5tastestable.com/braciole-print daily 0.75 2024-02-20 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/357eac29-9ac0-4b8b-ae61-26a224895752/Braciole7.jpg Braciole-print - Make it stand out Copy and paste to print the recipe. Braciole Serves 6 INGREDIENTS Tomato Sauce 10 medium garlic cloves, peeled ¾ cup loosely packed fresh basil leaves, plus small basil leaves for garnish ½ cup extra-virgin olive oil ¼ teaspoon crushed red pepper ½ cup unsalted butter (a 4 ounce stick) 1 medium yellow onion, peeled and halved lengthwise with root end intact 2 (28-ounce) cans crushed San Marzano tomatoes or whole peeled tomatoes, hand-crushed ½ cup dry red wine 1 cup water 1 (3-inch) Parmigiano-Reggiano cheese rind (optional if available) 1 ½ teaspoons kosher salt ¼ teaspoon black pepper Braciole 2 tablespoons unsalted butter 1 cup panko (Japanese-style breadcrumbs) 2 teaspoons fresh thyme leaves 1 tablespoon of sea salt (or 1 ¼ tablespoons kosher salt) 2 (1 ½ pound each) flank (or top round) steaks, butterflied and pounded ¼ inch thick 2 teaspoons black pepper, divided 6-8 slices of thinly sliced prosciutto ¼ cup toasted pine nuts ¼ cup finely chopped fresh flat-leaf parsley, plus more for garnish ¼ cup basil leaves 3 tablespoons finely chopped garlic ½ cup each of grated Parmigiano-Reggiano cheese and Pecorino Romano, mixed. Montreal Dry Rub (optional, but recommended) 3 tablespoons olive oil Prepare the Tomato Sauce: 1. Over medium-low heat, sauté the garlic, basil, oil, and crushed red pepper until the basil wilts but remains green, 2 to 3 minutes. Remove from heat; set aside, and let cool slightly, about 15 minutes. 2. Transfer the garlic-basil mixture to a blender, Magic Bullet, or mini-food processor and process until smooth. (add a tablespoon of olive oil if the mixture is too dry.) Set aside. 3. Melt butter in a large saucepan over medium heat. Add onion, cut side down; cook until the onion starts to brown, 4 to 5 minutes. Add tomatoes, water (add about ½ cup water to each crushed tomato can, swishing to loosen any remaining sauce), and wine; bring to a simmer over medium-high. Add the cheese rind, and reduce heat to medium-low. Cook, uncovered, stirring occasionally, until sauce is thickened and slightly reduced. Remove and discard the cheese rind and onion. Add reserved garlic-basil mixture and salt to the tomato sauce, stirring to combine. While you prepare the braciole, continue to simmer the sauce over low heat. Prepare the Braciole: Preheat the oven to 325°F. 1. Melt butter in a medium skillet over medium. Add the panko and toast, stirring often, until golden brown. (about 3 minutes) Transfer to a bowl and stir in the thyme; set aside. 2. Make a paste of the garlic, parsley, basil, oil, salt, and pepper. 3. Lay the butterflied steaks flat on a clean work surface or parchment paper. Spread the garlic-herb paste evenly over the meat. Next, place a single layer of prosciutto atop the steaks. Sprinkle the panko mixture evenly over steaks; sprinkle evenly with pine nuts and ½ – ¾ cup of the Parmigiano-Pecorino Romano mixture. 4. Rolling against the grain of steak, tightly roll up the prepared slices of meat. Tie the rolled steaks with butcher’s twine at 2-inch intervals. Sprinkle each steak with Montreal Dry Rub. (optional) If not using the dry rub, sprinkle each roll generously with salt and pepper. 5. Heat oil in a large high-sided, heatproof skillet or Dutch oven over medium-high. Add the steaks and brown on all sides. (about 2 minutes per side) Transfer the steaks from the skillet to the simmering tomato sauce, nestling the steaks into the sauce and spooning sauce over the steaks. 6. Cover and braise in the preheated oven until the braciole is very tender, about 2 hours. Transfer the steaks to a large cutting board, and let cool for 10 minutes before slicing the braciole into one or two-inch thick medallions. Clip off any twine used to secure the rolled steaks. 7. Spoon some of the sauce onto a platter and arrange the medallions of braciole over the sauce. Spoon additional sauce over the meat and garnish with basil and parsley. 8. Serve immediately with a side bowl of sauce and grated cheese at the table. 9. Serve with your pasta of choice. I enjoy fresh fettuccini or pappardelle with this dish (orecchiette is also fun) accompanied by steamed broccolini or zucchini lightly sauteed in olive oil and garlic. Wine pairing: dry red wines like Nebbiolo, Chianti, Sangiovese, Rioja, or Cabernet Sauvignon https://www.the5tastestable.com/chifrijo daily 0.75 2024-04-07 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/c1b6cbf2-a66c-4ef8-bb01-249bc13a8355/Chifrijo.jpg Chifrijo - Make it stand out Copy and paste to print CHIFRIJO Serves 4 INGREDIENTS Cooked beans, rice, crispy pork, chimichurri (pico de gallo), 1 ripe avocado, tortilla chips, hot sauce (optional). 1. Beans (the quick and easy way) 2 cans of Goya Pink Beans (Habichuelas rosadas), pinto, or kidney beans 1 celery stalk ½ medium onion 1 clove of garlic water Preparation Drain and rinse the beans. Add to a sauce pan along with a celery stalk, ½ an onion, and a clove of garlic smashed or minced. Cover with water, bring to a boil, and simmer for 10 minutes. Drain, remove the veggies, and set aside or refrigerate Beans (traditional method) 2 cups dry dark red kidney beans, pinto, or pink beans (habichuelas rosadas) rinsed and picked over water to cover the beans ½ onion, cut in chunks 1 garlic clove 1 celery stalk 2 teaspoon salt Preparation In a large bowl, cover the beans with two inches of water and soak over night. Drain and rinse the beans, and add them to a large pot with half a medium onion, a celery stalk, a clove of garlic, and 2 teaspoons of salt. Cover with water, bring to a boil, and simmer uncovered for 1 hour or more until the beans are tender. (Add more water as necessary to keep the beans covered with water.) Drain, remove the vegetables, and set aside. The beans can be made ahead and stored covered in the fridge for up to 5 days. 2. Chimichurri (Pico de Gallo)- make ahead 1 large tomato, seeded and diced ½ red bell pepper, diced ½ red onion, diced 3 tablespoons cilantro, chopped juice from ½ lime (2-3 tablespoons) 1 tablespoon olive oil ½ teaspoon salt ¼ teaspoon black pepper Mix all the ingredients in a small bowl, cover, and refrigerate 3. Rice 1 cup long grain rice (rinsed) 1 tablespoon vegetable oil 2 tablespoons onions, diced 2 tablespoons bell pepper, diced 1 teaspoon garlic, diced 1 teaspoon salt 2 cups water Preparation In a small pot, heat the oil. Sauté the onions, bell pepper, and garlic for about 1 minute. Lower the heat, add the rice and stir for 2 minutes (until the rice turns opaque white). Add the water and salt. Cover the pot and let it cook for 15 minutes (until the rice is tender). Fluff the rice with a fork. 4. Chicharrón-Crispy Pork (the quick, lower fat version) 2 pounds of boneless, country style pork ribs, marinated for 4 hours. Alternatively, use two cups of left-over pernil. Preparation Marinate the pork for at least 4 hours (or overnight) in a covered container or plastic bag ½ cup coarsely chopped cilantro leaves ¼ cup fresh orange juice ¼ cup fresh lime juice 4 garlic cloves, finely chopped 1 tablespoon dried oregano 1 tablespoon extra-virgin olive oil ½ teaspoon each of salt and pepper While the rice cooks, remove the pork from marinade, scrape off any marinade and dry the pork with a paper towel. Cut the pork into ½ inch pieces. Pre-heat a cast iron skillet with 1 tablespoon of oil (I used some left-over duck fat) and fry the pork bits (or pernil), stirring until they are crispy on all sides. Remove from the heat, cover, and set aside. 5. To serve the Chifrijo Using 4 bowls, layer ½ cup of rice, ½ cup of beans, ½ cup chicharrón, and ¼ cup of chimichurri. Garnish with cubed avocado and chopped cilantro. Serve warm tortilla chips on the side. To kick it up a notch, don’t forget your hot sauce of choice. https://www.the5tastestable.com/spanish-turkey-meatballs-print daily 0.75 2024-04-25 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/f2de3715-7c60-4240-afa0-7cd06a58da7a/Albondigas-Turkey+Meatballs.jpg Spanish Turkey Meatballs print - Make it stand out Copy and paste to print the recipe. Spanish Turkey Meatballs with Almonds (Albóndigas de Pavo) Serves 4 INGREDIENTS: Sauce 2 tablespoons olive oil 1 medium onion, chopped 4-5 cloves garlic smashed and chopped 1 cup ripe tomato, seeded and chopped (or crushed canned tomatoes) 1 roasted whole pimento from a jar, chopped (sub. seeded and chopped red bell pepper) 1 ½ cups chicken broth ½ cup white wine 3 tablespoons chopped toasted almonds 2 bay leaves 1 teaspoon grated lemon zest Pinch of saffron Salt and pepper to taste Meatballs 1 pound ground turkey (or use 1:1 ground pork and turkey) ) 1 cup Panko breadcrumbs (unseasoned) 2 eggs 2 tablespoons chopped fresh parsley 2 tablespoons finely chopped toasted almonds (a small food processor or Magic Bullet works well) ½ teaspoon dried thyme, crumbled 1/8 teaspoon grated nutmeg 2 garlic cloves, finely minced, or grated using a microplane salt and pepper to taste Sliced almonds, toasted for garnish PREPARATION: For the sauce: 1. Heat olive oil in a heavy large saucepan over medium heat. Add onion, garlic, tomato, roasted pepper, and cook until vegetables are soft, stirring occasionally, about 5-7 minutes. 2. Add chicken broth, wine, saffron, lemon zest, almonds, and bay leaves and simmer until sauce is thick and chunky, about 20 minutes. Discard the bay leaf. Season the sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before using, adding a bit of chicken broth if necessary to loosen the sauce.) For the meatballs: 1. Thoroughly combine the first 8 ingredients in a large bowl. Season with salt and pepper. Mix the ingredients with your hands without overworking the mixture or the meatballs will be tough. 2. Shape the mixture into 1 1/4-inch balls. Add the meatballs to a hot, lightly oiled heavy bottom skillet and pan fry over medium-high heat until there is a nicely browned crust on all sides of the meatballs. (See note below.) 3. Add the browned meatballs to the sauce and simmer over low heat for about 20 minutes allowing the meatballs to finish cooking and the flavors to meld. 4. Divide the meatballs among 4 plates. Spoon sauce over. Garnish with sliced almonds and serve. https://www.the5tastestable.com/tarragon-chicken-pot-pie-print daily 0.75 2024-05-19 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/1a73d123-bd1c-4a52-8129-8765dca20ddc/Chicken+Pot+Pie.JPG Tarragon Chicken Pot Pie print - Make it stand out Copy and paste to print the recipe. Tarragon Chicken Pot Pie Serves 4 Ingredients: 3 cups of cooked chicken (or turkey) cut into ½ inch cubes 2 medium carrots ¼ inch dice 1 stalk of celery ¼ inch dice ½ medium onion chopped ½ cup green peas 1 ½ cups chicken stock ½ cup crème fraiche 2 teaspoons dried tarragon ¼ cup dry sherry (or dry white wine) 2 tablespoon flour ½ teaspoon salt ¼ teaspoon black pepper 1 tablespoon oil 1 package of puff pastry made with butter (or use a more traditional pie crust or biscuit recipe) 1 egg yolk + 1 tablespoon of milk for the pastry wash (optional) Preparation: Preheat your oven to 400 F. 1. Saute the onion, carrots, and celery in a tablespoon of oil until the onion is tender. Add the flour and stir for a minute to coat the veggies. 2. Over medium-high heat, slowly add the stock and sherry stirring constantly. Bring to a slow boil, lower the heat to a simmer and add the chicken, tarragon, crème fraiche, salt, and pepper. Continue to simmer over low heat for 5 minutes while you prepare the puff pastry. 3. Roll out the cold puff pastry lightly with a rolling pin. (Best to use the pastry while still cold before it reaches room temperature.) Using a fork, pierce the pastry a few times in the central area of the rolled-out pastry. 4. Pour the chicken and sauce into a 9 x 9-inch Pyrex baking dish (I used a 9 ½ x 7-inch oval baking dish) 5. Drape the pastry over the baking dish and, using a sharp knife, trim the pastry around the edges of the baking dish. (See *Note) 6. Brush on the egg wash with a fine-bristled pastry brush and place in the preheated oven for 30-40 minutes. When done the crust should be puffy and golden and the sauce bubbling. Serve while hot and enjoy! *Note: Alternatively, trim the pastry to the size of your baking dish; pierce a few times with a fork. Place the pastry on a sheet pan and bake until light brown. Once baked, place the crust on top of the baking dish with the chicken and sauce and bake, monitoring, until the sauce is bubbly and the crust is golden brown. (less than 30-40 minutes) This will ensure a crunchy crust without any sogginess. https://www.the5tastestable.com/lemon-pepper-scallops-with-fruit-salsa-print daily 0.75 2024-06-05 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/201e9b8f-88be-42b5-8643-acf9dd474461/Avocado+Melon+Salsa+with+Lemon+Pepper+Scallops2.jpg Lemon Pepper Scallops with Fruit Salsa print - Make it stand out Copy and paste to print the recipe. Lemon Pepper Scallops with Fruit Salsa Serves: 4 For the Salsa Ingredients 2 teaspoons finely grated lime zest 2 tablespoons fresh lime juice 1 tablespoon extra-virgin olive oil, plus more for drizzling 2 cups diced honeydew melon ½-¼ inch dice 2 Hass avocados, cut into ½-¼ inch dice 1-2 teaspoons finely chopped red onion (to taste) 2 heaping tablespoons chopped cilantro 1-2 teaspoons minced red Serrano pepper (to taste) ¼ teaspoon salt and about 6 grinds of freshly ground black pepper Preparation In a large bowl, combine the lime zest and juice with 1 tablespoon of olive oil. Using a rubber spatula, gently fold in the diced honeydew melon and avocado. Add the onion, cilantro, and Serrano and mix gently to incorporate. Season the salsa with salt and black pepper. Set aside in the fridge while you prepare the scallops. For the Scallops Preheat the grill and a cast iron skillet until the skillet is very hot. Ingredients 3-4 large sea scallops per person (preferably day scallops or dry air chilled, tough muscle removed) Lemon pepper (make your own or find it in the spice section of your local market) ½ tablespoon EVOO ½ tablespoon butter Preparation Sprinkle the scallops liberally with lemon pepper Add the butter and EVOO to the pre-heated, very hot skillet and swirl to coat the bottom of the skillet (Remember, the skillet is extremely hot. Use a padded mitt to avoid burning your hand) Add one scallop at a time, pressing down gently on the skillet to get an even sear. Cook, undisturbed, for 2 minutes per side. Use tongs to turn over after 2 minutes. Using tongs, remove the scallops from the skillet and tent to keep warm while you plate the salsa. Spoon the salsa on top of a leaf of lettuce and top with the scallops. Enjoy! https://www.the5tastestable.com/pesto-genovese-print daily 0.75 2024-06-16 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/6054de4a-28a0-4712-9935-3454b8c52b1c/Pesto.JPG Pesto Genovese - Make it stand out Copy and paste to print the recipe. PESTO GENOVESE Ingredients 3 cups of fresh basil leaves (smaller leaves preferred) 3 tablespoons of pine nuts 1 clove of garlic 1/2 teaspoon coarse Kosher or sea salt 1 teaspoon finely grated lemon zest a mixture of 4 tablespoons of grated Parmigiano Reggiano, plus ½ tablespoon Pecorino Romano 1/3 cup mildly flavored extra-virgin olive oil Optional: ¼ teaspoon red pepper flakes Preparation (you can do it the traditional way using a mortar and pestle and a lot of elbow grease, or use the two-step method below) 1. Place all the ingredients into a small food processor. Blend as finely as you can, pausing to scrape down the sides of the processor until you have a paste. 2. Scrape the paste into a Weck jar or other jar slightly wider than the immersion blender. (I use a 4-cup Pyrex measuring cup.) Process using an immersion blender until you have a smooth emulsified paste. 3. Use three tablespoons of the pesto paste for every four ounces of dry pasta. Cook the pasta to al dente and drain reserving a small amount of the cooking water. Add the cooked pasta to the paste and mix well. The water from the pasta will loosen the paste to create your pesto sauce. If necessary, add a small amount of the reserved pasta cooking water to achieve the sauce consistency you prefer. 3. Garnish with shaved Parmesan or a sprinkle of toasted Panko bread crumbs. Note: try walnuts in place of pine nuts https://www.the5tastestable.com/artichokes-and-sausage-pasta-print daily 0.75 2024-09-06 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/0d9170d3-f9c5-413b-b8e8-8841d2dec2ae/Pasta+with+Sausage+and+Artichokes2.jpg Artichokes and Sausage Pasta print - Make it stand out Copy and paste to print the recipe. PASTA WITH BREADCRUMBS, ARTICHOKES, AND SAUSAGE serves 4 Ingredients -1 can of artichokes in water (8-10 count) -2-3 sweet Italian sausages (6-8 inches long) -6 tablespoons extra-virgin olive oil -½ cup lemon breadcrumbs (see Note) -2 tablespoons fresh lemon zest -2 tablespoons fresh lemon juice -Kosher salt and freshly ground black pepper, to taste -½ pound of spaghetti or a tubular pasta like rigatoni or penne -4 tablespoons unsalted butter -¼ teaspoon crushed red chile flakes -4 cloves garlic, minced -2/3 cup freshly grated Parmesan -2 tablespoons minced fresh parsley Preparation While you prep the food, bring a pot of salted water to a boil. 1. Drain the can of artichokes and dry them on paper towels. Slice the artichokes into quarters lengthwise. Set aside. 2. Fry the sausages in a 12-inch skillet making sure to brown all sides. Slice the sausages ½ inch thick and set aside. Drain off all but 1 tablespoon of fat from the skillet. 3. To the same pan, over medium heat, add 2 tablespoons of Evoo and heat until shimmering. Working in batches, if necessary, add the artichokes face down in the skillet and fry until just beginning to brown. Using a slotted spoon remove the artichokes to a paper towel and set aside. 4. Add the pasta to the pot of boiling water; cook, stirring occasionally, until almost al dente (about 2 minutes less than recommended on the package for al dente). Drain the pasta, reserving 1 cup of pasta water; set aside. 5. Over medium heat, melt 3 tablespoons of butter in the skillet used to fry the sausage and artichokes; add the garlic and chile flakes and cook, stirring, until the garlic is soft and fragrant (don't burn the garlic). Lower the heat to medium-low, add the quartered artichokes, and sauté for 2 minutes. Add the lemon juice, zest, cooked pasta, and ½ cup of Parmesan and toss together, adding reserved pasta water as needed to create a smooth sauce with the consistency you want. (If your pan is too hot the cheese will become clumpy and stringy.) Alternatively, add ½ cup of Parmesan to a blender with ½ cup of starchy pasta water and buzz briefly until you have a creamy sauce. Add the sauce to the pan with the other ingredients and stir over medium-low heat until the pasta is well coated. If the sauce is too thick add a tablespoon at a time of the remaining pasta water, stirring constantly until the sauce is the consistency you want. Stir in the sausage and cook until heated through (1-2 minutes). Season to taste with salt and pepper. 6. To serve, divide the sausage, artichoke quarters, and pasta evenly between four bowls and garnish lightly with lemon breadcrumbs, Parmesan, and parsley. Serve with crusty bread and a green salad. Enjoy! (Note: for lemon breadcrumbs: in a skillet, melt 1 tablespoon of butter and 1 tablespoon of Evoo over medium heat. Add ½ cup of fresh breadcrumbs or Panko breadcrumbs and 2 teaspoons of lemon zest stirring until well incorporated and slightly brown. Remove from heat and reserve.) https://www.the5tastestable.com/roasted-grilled-barbecue-chicken-print daily 0.75 2024-09-11 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/2f5e92c3-5fb9-4f57-b83c-34acec147f87/Roasted+Grilled+Barbecue+Chicken3.jpg Roasted-Grilled Barbecue Chicken print - Make it stand out Copy and paste to print the recipe. ROASTED-GRILLED-BARBECUE CHICKEN Ingredients · 1-2 pieces of bone-in, skin-on chicken thighs and breasts per person (preferably air-chilled chicken) · Salt and pepper to taste · Garlic powder · Fresh lemon juice · Asian Barbecue Sauce (see below) Preparation Preheat the oven to 400 F. 1. Season the chicken with salt and pepper and garlic powder. Drizzle with fresh lemon juice. 2. Place the chicken pieces on a grate on a sheet pan and roast for about 40 minutes or until the skin is crispy and brown. Preheat your grill. 3. Once the skin is nice and crispy, remove the sheet pan from the oven and brush on your barbecue sauce of choice. Cover the sheet pan with tin foil for up to an hour and finish the chicken on the preheated grill, turning and brushing on more sauce as desired, until the sauce is caramelized on both sides. (3-5 minutes per side) Asian-Style Barbecue Sauce Ingredients -1 cup packed brown sugar - 3/4 cup ketchup - 3/4 cup soy sauce or tamari - 1/3 cup sake (you can sub dry sherry if you don’t have sake) - 3 teaspoons sesame oil - 1 tablespoon grated fresh ginger root (use a micro-plane, or finely mince by hand) - 2 teaspoons grated garlic Preparation 1. In a small bowl, mix the ingredients. Reserve 1 cup for basting; cover and refrigerate the extra sauce. (This recipe yields more sauce than you will need to barbecue chicken for 4-6 people. The extra sauce will keep refrigerated in a closed glass jar for at least a week.) 2. Brush on the sauce and grill the chicken, turning until the sauce begins to caramelize. https://www.the5tastestable.com/sweet-sausage-sugo daily 0.75 2024-10-17 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/74f28694-70d8-4a19-b207-e1a66f78a514/Sweet+Sausage+Sugo7.jpg Sweet Sausage Sugo with White Wine and Fennel - Make it stand out Cut and paste to print the recipe. SWEET SAUSAGE SUGO WITH WHITE WINE AND FENNEL Serves 4-6 Ingredients -4 garlic cloves, grated (about 1 tablespoon) -1 1/3 cups dry white wine, divided - 1 pound sweet Italian sausage, casings removed -1 teaspoon ground fennel -½ teaspoon black pepper -½ teaspoon crushed red pepper -¼ cup extra-virgin olive oil -1 small yellow onion, finely chopped -1 small carrot, finely chopped -1 celery stalk, finely chopped -1 (28-ounce) can whole peeled tomatoes, undrained and crushed (San Marzano tomatoes recommended) -1 (14.5-ounce) can whole peeled tomatoes, undrained and crushed -1/8 teaspoon kosher salt -1 pound uncooked spaghetti (I prefer thin linguine or spaghetti rigati) -½ cup grated Parmigiano-Reggiano cheese -¼ cup chopped fresh basil, plus small leaves for garnish -½ cup chopped fresh flat-leaf parsley, plus more for garnish Preparation 1. Stir together the grated garlic and 1/3 cup wine in a large bowl. Add sausage, fennel, black pepper, and crushed red pepper; stir well to combine. Cover and refrigerate for at least 1 hour or up to 12 hours. 2. Heat oil in a large skillet over medium until shimmering. Increase heat to high and add the sausage mixture; cook, breaking up the sausage until lightly browned. Stir in the onion, carrot, and celery and sauté until the onion is translucent and the celery and carrot are softened, about 4 minutes. Add the remaining 1 cup of wine, scraping up any browned bits on the bottom of the skillet, until the wine is nearly evaporated. Stir in the crushed tomatoes with juices and salt. Bring the mixture to a simmer over high; reduce heat to medium-low, and simmer, stirring occasionally, until thickened and reduced by about half, about 30 minutes. 3. While the sauce is simmering, bring a large pot of salted water to a boil over high. Add spaghetti and cook according to package directions for al dente, about 6-8 minutes. Drain the pasta, reserving 1 cup of cooking liquid. Add ¼-½ cup of pasta water to the sauce to thin it. Add a cup of the sauce to the hot pasta and stir to coat the pasta. Stir in the cheese, basil, and parsley. Serve the hot pasta with additional sauce spooned over and garnished with extra Parmesan, chopped basil, and parsley. Serve with crusty bread. https://www.the5tastestable.com/new-page-2 daily 0.75 2024-12-08 https://www.the5tastestable.com/seafood-with-saffron-citrus-vinaigrette-print daily 0.75 2024-12-08 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/b12dbd17-be25-4d76-8e52-33a9405f7474/Saffron+Citrus+Vinaigrette.jpg Seafood with Saffron-Citrus Vinaigrette - Make it stand out Copy and paste to print the recipe. Sauteed Seafood with Citrus Saffron Vinaigrette Ingredients for the vinaigrette · 1 cup fresh orange juice · 1 tablespoon minced shallot · 1/4 teaspoon saffron threads · 2 tablespoons Champagne vinegar (or White Balsamic) · 1/4 cup extra-virgin olive oil · Kosher salt or sea salt to taste Preparation 1. Toast the saffron to release the essential oils and aromas and intensify the flavor. See *Note below. 2. In a small saucepan, combine the orange juice, shallot, and saffron. Bring to a simmer and cook over moderate heat until reduced to 1/4 cup, about 25 minutes. Strain into a small bowl (optional) and let cool to room temperature. 3. Whisk in the vinegar and oil and season with salt to taste. *Note: fold a piece of tin foil into a small rectangle. Turn up the edges so you have a small container you can easily remove from the hot frying pan. Place the foil parcel in a frying pan over medium heat and preheat for 30 seconds to a minute. Add the saffron threads for about 30 seconds. Alternatively, just place the saffron threads on a medium-hot skillet over medium heat for no more than a minute shaking the pan constantly to prevent burning the very expensive saffron threads. As a light starter Ingredients · Make the Melon Avocado Salsa · Make the Citrus Saffron Vinaigrette · Two or three large (21-30 count) shrimp, or one or two air-chilled sea scallops, or one small calamari tube with tentacles, tube cut into ½ inch rings. Or a combination of the three. · 1-2 tablespoons of extra virgin olive oil Preparation 1. Sautee the seafood on a hot cast iron pan or other heavy bottom pan: two minutes per side for scallops; one minute per side for large shrimp; one-two minutes for calamari. If you cook too long the seafood becomes rubbery. 2. Spoon the salsa onto a small plate. Spoon a pool of vinaigrette onto the plate next to the salsa. Place the seafood atop the vinaigrette. Sprinkle with parsley or cilantro. Enjoy! https://www.the5tastestable.com/sweet-and-spicy-mixed-nuts-print daily 0.75 2024-12-18 https://images.squarespace-cdn.com/content/v1/5d74131c5ac72c502f335ed8/d30fe38d-8a22-484d-9c61-c7fa4095ad0f/Sweet+and+Spicy+Roasted+Nuts.jpg Sweet and Spicy Roasted Mixed Nuts - Make it stand out Copy and paste to print the recipe Sweet and Spicy Roasted Mixed Nuts Yield 11 cups Ingredients · 4 cups mixed of whole almonds, cashews, and peanuts · 4 cups pecans or walnut halves · 3 cups pepitas (green pumpkin seeds) · 2 tablespoons finely chopped fresh rosemary (from about 4 big sprigs; or sub a teaspoon of ground dry rosemary) · ¼ cup maple syrup · 4 tablespoons unsalted butter, melted · 3 teaspoons fine sea salt (See *Note) · 2 teaspoons vanilla extract · 1/4-1/2 teaspoon cayenne pepper (1/4 is mild, use 1/2 teaspoon if you like spicy) Preparation Preheat the oven to 325 F. 1. Line a large, rimmed baking sheet with parchment paper or a silicone baking mat so the maple syrup doesn’t stick to the pan. (It will also stick to aluminum foil.) 2. Pour the mixed nuts into a large bowl and mix thoroughly. 3. Melt the butter and add the rosemary (or your choice of seasoning), maple syrup, salt, vanilla, and cayenne. Mix well. 4. Pour the mixture over the nuts in the bowl. Stir well, until all the nuts are lightly coated. Spread the mixture in a single layer across the prepared sheet pan. 5. Bake, stirring to mix after the first 13 minutes Stir again after the next 13 minutes and bake for another 5 minutes. (The nuts will have browned and will look a bit wet. They will crisp up as they cool.) Remove the pan from the oven and stir the nuts once more, spreading them into an even layer across the pan. Let them cool for about 10 minutes and carefully separate any clumps. 6. Cool the nut mixture completely on the pan. The nuts will keep for up to 2 months in a sealed bag or air-tight container at room temperature. (If they last that long.) Enjoy! *Note: if you use salted nuts and salted butter, reduce the salt to 2 teaspoons.