Stout and Tenderloin Chili

Stout and Tenderloin Chili

2 pounds tenderloin or sirloin, cut into 1/2-inch cubes  1/2 cup chili powder 2 tablespoons cumin 1/4 cup vegetable oil 1 onion, diced 1 jalapeno, stemmed, seeded and minced  12 ounces stout beer 1 can (28 ounces) crushed tomatoes 4 cups beef stock (plus 1 teaspoons beef base or dissolved beef bouillon cube added) 4 […]

Hot Crab Dip

Hot Crab Dip

8 ounces cream cheese, softened 1/4 cup Greek yogurt 1/4 cup mayonnaise 1 Tablespoon Worcestershire Sauce 1 Tablespoon lemon juice 1 teaspoon Old Bay 4 green onions, thinly sliced 1 cup grated white cheddar cheese, divided   1 pound lump crab meat, picked through to remove shells  Salt and pepper Crackers, for serving  Heat oven […]

Baklava Shortbread

Baklava Shortbread

Base:  2 cups flour 1-1/2 sticks unsalted butter, cut into 1/2-inch pieces 1/2 cup packed light brown sugar 1/2 teaspoon salt Topping:  1 cup chopped walnuts 1/2 cup chopped pistachios 3 tablespoons sugar 1/4 cup butter, softened 1/4 cup honey 1/2 teaspoon salt Glaze: 4 tablespoons butter 1/3 cup honey 1 tablespoon packed light brown […]

Mustard-Crusted Prime Rib Roast

Mustard-Crusted Prime Rib Roast

1 (5-pound) boneless prime rib roast 1/2 cup whole grain mustard 6 cloves garlic, minced Leaves from 3 sprigs fresh rosemary, minced Vegetable oil Kosher salt Freshly ground black pepper Heat oven to 450F. Let roast sit at room temperature 30 minutes. Season all sides with salt and pepper.  In a small bowl, stir together […]

Pork Ragù with Linguine

Pork Ragù with Linguine

1 (4-pound) boneless pork butt roast 2 tablespoons tomato paste 1 onion, sliced 2 fennel bulbs, sliced 3 celery stalks, sliced 4 garlic cloves, minced 2 cups dry red wine, divided 1 cup chicken stock  1 can whole peeled tomatoes, drained  2 sprigs rosemary 4 sprigs thyme 1/4 cup capers 1/4 cup green olives, chopped […]

Crostini with Burrata, Shallots and Fig Jam

Crostini with Burrata, Shallots and Fig Jam

1 large baguette, cut into 16 (1/2-inch thick) slices 2 tablespoons extra virgin olive oil 2 cups (about 12 ounces) dried figs, stems removed, quartered  1 tablespoon fresh lemon juice  3 cups water  1/4 cup balsamic vinegar  3 tablespoons unsalted butter  10 large shallots, thinly sliced  2 tablespoons fresh thyme leaves   1/2 teaspoon freshly […]

Marinated Steak Tagliata

Marinated Steak Tagliata

1/2 cup balsamic vinegar 1/4 cup olive oil  3 rosemary sprigs, minced 3 cloves garlic, thinly sliced  4 sirloin steaks, about 6 ounces each   10 ounces baby arugula  2 tablespoons capers Shaved Parmesan   Coarse salt and freshly ground pepper Oil, for cooking steaks In a large baking dish, combine vinegar, olive oil, rosemary […]

Dry-Brined Herbed Turkey

Dry-Brined Herbed Turkey

Turkey: 1 (12- to 14-pound) turkey 1 cup coarse kosher salt, or as needed Herb butter: 1 cup (2 sticks) unsalted butter, at room temperature  1 cup minced herbs (parsley, thyme, sage) 2 lemons, cut in half 2 carrots, cut into 1-inch pieces 2 stalk celery, cut into 1-inch pieces 1 onion, chopped into 1-inch […]

Salmon with artichokes, fennel and arugula

Salmon with artichokes,  fennel and arugula

2 salmon fillets 1 shallot, thinly sliced 2 fennel bulbs, thinly sliced 1/2 cup dry white wine 1 jar marinated artichoke hearts, drained 7 ounces arugula  Oil, salt and pepper Season salmon with salt and pepper. Heat 2 tablespoons oil in a large skillet until hot. Add salmon and sear until golden brown, about 3 […]

Chicken with Cider and Lemon

Chicken with Cider and Lemon

4 chicken thighs 2 onions, cut into 8 wedges each 1 lemon, cut into 8 wedges 1/2 cup white wine  1/2 cup chicken stock 1 1/2 cups apple cider  1 tablespoon whole grain mustard 3 tablespoons butter Salt and pepper Vegetable oil  Heat oven to 400F.  Heat 2 tablespoons oil in a medium ovenproof skillet […]

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