Tex-Mex Fried Rice

Tex-Mex Fried Rice

4 cups leftover cooked rice 1 cup pico de gallo 3 green onions, sliced 1 cup diced cooked meat  1 tablespoon chili powder 1/2 cup frozen corn kernels, thawed 1/2 cup cooked black beans  2 eggs, scrambled Vegetable oil Salt and pepper  Cilantro and lime wedges, for serving  Add 2 tablespoons oil to large skillet […]

Olive Oil Polenta Cake

Olive Oil Polenta Cake

1 cup all-purpose flour 3/4 cup instant polenta 2 teaspoons baking powder 1 teaspoon salt 1/2 cup extra-virgin olive oil 5 large eggs, at room temperature 2 large egg yolks 1/2 teaspoon almond extract 1/2 cup unsalted butter, at room temperature 1 1/3 cups sugar Heat the oven to 350F. Spray a 9-inch springform pan […]

Roasted Cauliflower with Zhoug

Roasted Cauliflower with Zhoug

1 pound cauliflower florets  3 jalapeños, seeded 1 cup cilantro, tightly packed 1 cup fresh parsley, tightly packed 3 cloves garlic, chopped 1/2 cup roasted salted almonds 1/2 Tsp cumin 1/2 Tsp coriander 3 Tbsp lemon juice 1/2 cup olive oil, plus more for cauliflower  Salt and pepper Heat oven to 425F. Line a sheet […]

Harissa Glazed Carrots

Harissa Glazed Carrots

2  pounds small carrots with tops, trimmed and peeled  2 tablespoons harissa paste   1 tablespoon granulated sugar   2 teaspoons ground cumin   1 teaspoon ground coriander   2 tablespoons vegetable oil   Salt and pepper   Heat oven to 425F.  In a large bowl, mix harissa, sugar, cumin, coriander and 1 tablespoon oil. Add […]

Fruited Couscous

Fruited Couscous

2 cups couscous 2 cups water or broth  2 tablespoons olive oil 1/2 cup dried apricots, diced 1/2 cup toasted pine nuts 1/4 cup finely chopped cilantro  Salt  Pour couscous into a medium bowl. Heat water or broth to a boil. Pour over couscous. Cover and let stand until couscous has absorbed liquid, about 5 […]

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 […]

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