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Mexican BBQ Sauce

Course: Sauces & Condiments
Keyword: Chocolate, Cindo de Mayo, Condiments, Mexican, Mexican BBQ Sauce, Sauces

Mexican BBQ Sauce

ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 19 ounces
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  • 16 ounces barbecue sauce
  • 3 ounces Mexican chocolate, coarsely chopped
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 19 ounces

Procedure

  • Heat the barbecue sauce in a 2-quart saucepan over medium-low heat until warm. Add the Mexican chocolate and stir until the chocolate melts completely. Serve immediately or cool and store in an airtight container in the refrigerator.

Mighty Duck with Potatoes

 

Course: Mains
Keyword: Holidays, Meats, Mighty Duck with Potatoes

Mighty Duck with Potatoes

ACTIVE TIME: 55 minutes
TOTAL TIME: 3 hours 35 minutes
Yield: 2 to 4 servings
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  • 1 (12-ounce) can orange juice concentrate
  • 15 whole black peppercorns
  • 4 cloves garlic, smashed
  • 1 bunch fresh thyme
  • 1/2 cup kosher salt, plus additional for seasoning
  • 1 (5 1/2- to 6-pound) frozen Long Island duck, thawed
  • 1/4 cup Grade A maple syrup
  • 2 teaspoons red pepper flakes
  • 1 pound red bliss potatoes, quartered
  • Freshly ground black pepper, to taste
  • 2 shallots, minced
  • 2 handfuls shredded chard
  • Dash sherry or balsamic vinegar

Specialized Hardware

Digital instant-read thermometer
ACTIVE TIME: 55 minutes
TOTAL TIME: 3 hours 35 minutes
Yield: 2 to 4 servings

Procedure

  • Combine 10 ounces of the orange juice concentrate with 1 can of warm water in a bowl — reserve the remaining concentrate for the glaze.
  • Combine the orange juice, peppercorns, garlic cloves, thyme, and 1/2 cup salt in a plastic container with a lid. Place the lid on the container and shake to dissolve the salt.
  • Remove the pop-up thermometer, liver, gizzards, and heart from the duck. Cut off the wing tips. Using kitchen shears, locate the spine at the base of the neck. Cut up the line of the backbone towards the neck cavity. Turn the duck and cut straight towards the rear cavity. Remove the backbone. Turn the duck over and cut straight down the middle of the breastbone, leaving 2 equal duck halves. To separate the legs from the breast, flip your halves over so the flesh side is facing up at you. Using a knife, make a crescent-shape cut between the leg and the breast.
  • Line the inside of a large plastic container or a pot with a zip-top bag. Place the duck quarters inside the bag and pour the brine over the duck. Seal the bag, ensuring that all the air is removed. Brine the duck for 2 to 2 1/2 hours in the refrigerator.
  • Bring 1 1/2 to 2 inches water to a boil in a large pot. Place a colander in the pot and line the sides of the colander with the duck. Do not stack the duck quarters on each other. Cover and turn the heat to medium-low. Steam the duck for 15 minutes.
  • Heat oven to 400ºF. Place a 12-inch cast-iron skillet in the oven to preheat on the center rack.
  • Carefully remove the steamed duck (do not throw out the water) and lay it on a cutting board. Lay your knife flat against the skin and make 3 marks in one direction and then in the other, making an X. Make sure that you are cutting through the skin and not the meat. Score all pieces.
  • Remove the skillet from the oven, add just the legs, skin-side down, and cook for 10 minutes.
  • Remove the skillet from the oven and add the breasts, skin-side down, and cook 7 minutes more.
  • Combine the maple syrup, red pepper flakes, remaining orange juice concentrate, and a pinch of salt in a small saucepan, and bring to a simmer over medium-high heat until the sauce generously coats the back of a spoon, 3 to 5 minutes.
  • Remove the skillet from the oven, flip the duck pieces over, brush with the glaze, and return the skillet to the oven until the skin is crisp and deep mahogany brown, 3 to 5 minutes more, or until the legs are 160ºF and the breasts register 140ºF. Remove the duck from the skillet to a wire rack set inside a half-sheet pan and loosely tent with foil.
  • Meanwhile, steam the potatoes in the same water that you steamed the duck over medium heat until they slide off a paring knife when stabbed, 3 to 5 minutes. Drain the potatoes.
  • Remove and save 1 tablespoon of duck fat from the skillet. Heat the skillet on medium-high heat and add the potatoes. Cook, undisturbed, until golden brown, about 3 minutes. Then flip the potatoes and cook 3 to 5 minutes more.
  • Drain the potatoes on a paper towel-lined plate and season with salt and pepper.
  • Add the tablespoon reserved duck fat back into the skillet and heat on medium heat. Add the shallots and saute until translucent, about 2 minutes. Toss in the chard and cook until it just barely wilts. Season with the vinegar.
  • Slice the duck breast thinly on the bias. Serve the duck with the sauteed chard and duck fat-fried potatoes. Spoon over additional glaze, if desired.

Salsa with Ancho Chiles

 

Course: Appetizers
Keyword: Appetizers, Cinco de Mayo, Dips, Salsa with Ancho Chiles, Tex-Mex, Vegetarian

Salsa with Ancho Chiles

ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 4 cups
Photo by Lynne Calamia
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  • 4 jalapeno peppers, 2 seeded and minced, 2 whole
  • 6 Roma tomatoes, chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, finely diced
  • 1/2 red or yellow onion, chopped
  • 2 dried ancho chile peppers, seeded, cut into short strips, and snipped into pieces
  • 1 tablespoon olive oil
  • 2 tablespoons fresh squeezed lime juice
  • 1 teaspoon Chili powder
  • 1/2 teaspoon cumin
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1/4 cup cilantro, chopped
  • 1/4 cup scallions, chopped
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 4 cups

Procedure

  • Heat the broiler. Roast the 2 whole jalapenos in a pie pan under the broiler, giving the peppers a quarter turn every 2 to 3 minutes, until blackened, about 6 minutes. Remove the stems and skins and discard the seeds (or keep the seeds if you like your salsa extra hot). Chop the jalapenos.
  • In a bowl, combine the jalapenos with the remaining ingredients. Place in the refrigerator for at least 1 hour before serving.

Ma Mae’s Christmas Jello Salad

 

Course: Sides & Salads
Keyword: Christmas, gelatin, jello

Ma Mae's Christmas Jello Salad

ACTIVE TIME: 5 minutes
TOTAL TIME: 35 minutes
Yield: 10 -12 servings
Photo by Lynne Calamia
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  • 1 (3-ounce) package orange-flavored gelatin
  • 1 (3-ounce) package lemon-flavored gelatin
  • 2 1/2 cups boiling water
  • 1 (8-ounce) can pineapple bits with juice
  • 1/2 cup toasted, chopped pecans
  • 1 (14-ounce) can whole cranberry sauce
ACTIVE TIME: 5 minutes
TOTAL TIME: 35 minutes
Yield: 10 -12 servings

Procedure

  • Sprinkle both packets of gelatin in a 9-by-13-inch glass baking dish, and slowly stir in the boiling water. Cool to room temperature, then refrigerate just until gelatin begins to set, about 30 minutes — if the gelatin sets, you won't be able to stir in the goodies.
  • Meanwhile, in a medium bowl, combine the canned pineapple and its juice with the pecans and cranberry sauce. Add mixture to slightly thickened gelatin and stir until thoroughly combined. Return to refrigerator until firmly set. Cover with plastic wrap until ready to serve.

Instant Chocolate Cake

 

Course: Sweets
Keyword: Baking, Chocolate, Desserts, Instant Chocolate Cake, Valentine's Day

Instant Chocolate Cake

ACTIVE TIME: 16 minutes
TOTAL TIME: 16 minutes
Yield: 8 cakes
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  • 8 large eggs
  • 5 1/2 ounces sugar
  • 1 teaspoon kosher salt
  • 7 1/2 ounces good quality semisweet chocolate, melted and cooled slightly
  • 1 1/2 ounces all-purpose flour
  • 2 tablespoons instant espresso powder
  • 2 teaspoons vanilla extract

Specialized Hardware

Digital kitchen scale
Whipped cream charger and nitrous oxide cartridge
ACTIVE TIME: 16 minutes
TOTAL TIME: 16 minutes
Yield: 8 cakes

Procedure

  • Whisk the eggs, sugar, and salt in the bowl of a stand mixer for 1 1/2 minutes on medium-high speed. Add the melted chocolate, flour, espresso powder, and vanilla, and whisk on medium speed for 30 seconds.
  • Pour 2 cups of the mixture into a whipped cream charger, filling only halfway. Charge with 1 nitrous oxide cartridge. Shake 10 to 15 times. Dispense the foam into coffee mugs until 1/3 full.
  • Place 1 mug at a time in a microwave. Cook for 45 seconds at 90-percent power. Repeat with the remaining batter. Serve the cakes immediately.

Savory Herb Popcorn

 

Course: Appetizers
Keyword: Appetizers, Game Day, Gluten-Free, Hacks, Savory Herb Popcorn, Snacks, Snaks

Savory Herb Popcorn

ACTIVE TIME: 11 minutes
TOTAL TIME: 11 minutes
Yield: 3 1/2 to 4 quarts
Photo by Lynne Calamia
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  • 3 tablespoons peanut oil
  • 0.5 cup popcorn kernels
  • 1/2 teaspoon popcorn salt
  • 1 teaspoon finely chopped fresh thyme
  • 1 teaspoon finely chopped fresh rosemary
  • 3 tablespoons unsalted butter
ACTIVE TIME: 11 minutes
TOTAL TIME: 11 minutes
Yield: 3 1/2 to 4 quarts

Procedure

  • Place the oil, popcorn, and salt in a 6-quart metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife.
  • Place the bowl over medium heat and shake constantly, using a pair of tongs to hold the bowl. Continue shaking until the popcorn finishes popping, approximately 3 minutes.
  • Remove the bowl from the heat and carefully remove the foil. Stir in any salt that is on the side of the bowl. Sprinkle the herbs on the popcorn and gently stir to coat.
  • Melt the butter in the microwave. Slowly drizzle over the popcorn, while spinning the bowl. Stir to combine. Serve immediately.

Thanksgiving Live Roast Turkey

 

Course: Mains
Keyword: Fall, Holidays, Meats, Thanksgiving, Thanksgiving Live Roast Turkey

Thanksgiving Live Roast Turkey

ACTIVE TIME: 20 minutes
TOTAL TIME: 3 days 2 hours 50 minutes
Yield: 10 to 12 servings
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For brining

For roasting

  • 1 medium red apple, quartered
  • 1/2 medium onion, quartered
  • 1 stick cinnamon
  • 1 cup water
  • 4 sprigs fresh rosemary
  • 6 leaves fresh sage
  • Canola oil

Specialized Hardware

Probe thermometer
ACTIVE TIME: 20 minutes
TOTAL TIME: 3 days 2 hours 50 minutes
Yield: 10 to 12 servings

Procedure

  • Two to three days before roasting, thaw the turkey in the refrigerator or in a cooler at no more than 38ºF.
  • Combine the vegetable broth, salt, sugar, peppercorns, allspice, and ginger in a large stockpot and bring to a boil over medium-high heat. Stir until the salt and sugar dissolve. Remove from the heat. Cool the brine to room temperature, then refrigerate.
  • The eve before roasting, combine the brine, cold water, and ice in a cooler. Place the thawed turkey (guts, neck, and whatnot removed) breast-side down in the brine. Seal up the cooler and use it as an ottoman. Target brine time: 12 hours; flip the bird once about halfway through.
  • Roasting day: Heat oven to 500ºF.
  • Remove the bird from the brine and rinse inside and out. Discard the brine.
  • Place the bird on a roasting rack and place the rack inside a roasting pan. Pat the bird dry inside and out with paper towels. Allow the bird to sit at room temperature for at least 1 hour.
  • Combine the apple, onion, cinnamon, and water in a microwave-safe bowl. Microwave on high for 5 minutes. Drain and add to the turkey's cavity, along with the rosemary and sage. Truss, if you like. Lightly coat the bird with canola oil. Tuck the wings. Roast the bird on the lowest rack of the oven for 30 minutes.
  • Insert a probe thermometer into the thickest part of the breast and reduce the oven temperature to 350ºF. Roast until the thermometer registers 155ºF, about 2 1/2 hours.
  • Remove the bird from the oven, cover loosely with aluminum foil, and let rest at least 15 minutes before carving.
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Clams on the Half Shell with Fresh Mayonnaise

 

Course: Appetizers
Keyword: Appetizers, Clams on the Half Shell with Fresh Mayonnaise, Gluten-Free, Seafood

Clams on the Half Shell with Fresh Mayonnaise

ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes
Yield: 4 to 6 servings
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  • 24 littleneck clams, steamed
  • 1 large egg yolk
  • 1/2 teaspoon fine grain salt
  • 1/2 teaspoon dry mustard
  • 0.125 teaspoon sugar
  • 2 teaspoons freshly squeezed lemon juice
  • 1 tablespoon white wine vinegar
  • 1 cup oil, safflower or corn
ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes
Yield: 4 to 6 servings

Procedure

  • Open the clams by inserting the edge of a butter knife right at the end where the most curved part of the shell is, next to the hinge, and levering it open. Do your best not to damage the inner meat with the knife. The meat is connected at the hinge and at the adductor muscle. Just scrape that off the shell of on both sides. Arrange on a serving platter and chill while preparing the mayonnaise.
  • Whisk together the egg yolk, salt, ground mustard, and sugar in a glass bowl. Combine the lemon juice and vinegar in another bowl. Whisk half of the lemon juice mixture into the yolk mixture. On a non-skid pad, whisk briskly, adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, which means you’ve got an emulsion on your hands. Once you reach that point, you can relax your arm a little and increase the oil flow to a constant, but thin stream. Once half of the oil is in, add the remaining lemon juice mixture.
  • Continue whisking until all of the oil is incorporated. Serve 1 teaspoon mayonnaise on top of chilled clams on the half shell.

Potato Roesti

Course: Sides & Salads
Keyword: Appetizers, Fried, Gluten-Free, Potato Roesti, Sides, Vegetarian

Potato Roesti

ACTIVE TIME: 1 hour
TOTAL TIME: 1 hour
Yield: 4 servings
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ACTIVE TIME: 1 hour
TOTAL TIME: 1 hour
Yield: 4 servings

Procedure

  • Combine the potatoes and onions in a salad spinner. Spin as much liquid as possible from the mixture, 1 to 2 minutes.
  • In a large mixing bowl, combine the potato mixture with the oil and divide into four equal parts.
  • Heat oven to 200 ÌŠF.
  • On the stove: Melt 1/2 tablespoon of the butter in a 10-inch skillet set over medium heat.
  • In a small mixing bowl, season one quarter of the potato mixture with salt and pepper and spread into a thin layer in the pan. Using a spatula, form the potatoes into a round, and press down gently. Brown for 5 to 7 minutes. Top the roesti with another 1/2 tablespoon of butter and slide onto a pan lid. Carefully invert the pan over the lid and flip the pan and lid back over (the raw side of the roesti should now be face-down in the pan). Return the pan to the heat and brown the roesti for an additional 5 to 7 minutes.
  • Remove to a wire rack and hold in a warm oven. Repeat previous steps for remaining potato mixture.
  • In a waffle iron: Heat waffle iron to its highest setting.
  • In a microwave-safe bowl, melt the butter on high for approximately 1 minute. Brush both sides of the hot waffle iron with about 1/2 tablespoon each of the melted butter.
  • Add one quarter of the potato mixture to the iron and spread into an even layer. Close the iron and cook for 8 to 10 minutes. Remove the roesti to a wire rack and hold in the warm oven. Repeat with the remaining 3 portions.

Mexican Hot Chocolate

 

Course: Drinks
Keyword: Chocolate, Desserts, Drinks, Mexican Hot Chocolate, Non-Alcoholic

Mexican Hot Chocolate

ACTIVE TIME: 11 minutes
TOTAL TIME: 11 minutes
Yield: 4 servings
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  • 24 fluid ounces water
  • 6 ounces Mexican chocolate, coarsely chopped
ACTIVE TIME: 11 minutes
TOTAL TIME: 11 minutes
Yield: 4 servings

Procedure

  • Combine the water and chocolate in a 2-quart saucepan set over medium heat and stir occasionally until the mixture bubbles around the edges and is steaming, approximately 5 minutes. Turn off the heat and use a molinillo or whisk to whip the mixture until frothy and the chocolate is mostly melted, approximately 1 minute. Serve immediately.