COOK
SHOP
Magnifying glass search icon
Baseboard page divider

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
Read More
Read Less
Print Recipe

Software

  • 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.

Red Pepper Brined Bacon

 

Course: Breakfast
Keyword: Breakfast, Brunch, Hacks, Pork, Red Pepper Brined Bacon

Red Pepper Brined Bacon

ACTIVE TIME: 13 minutes
TOTAL TIME: 3 days 28 minutes
Yield: 1 pound
Read More
Read Less
Print Recipe

Software

  • 1 cup apple cider vinegar
  • 1 medium jalapeno, split
  • 1 teaspoon red chile flakes
  • 1 cup salt
  • 1.5 cups brown sugar
  • 1 cup honey
  • 2 quarts water
  • 1 pound pork belly

Specialized Hardware

Smoker
ACTIVE TIME: 13 minutes
TOTAL TIME: 3 days 28 minutes
Yield: 1 pound

Procedure

  • Combine the vinegar, jalepeno, red chile flakes, salt, brown sugar, and honey in a large saucepot and bring to a simmer. Cook until all of the solids are dissolved. Add the water and submerge pork belly. Remove from the heat and place in the refrigerator for 3 days.
  • After 3 days have passed, remove the pork from the brine, rinse the belly, and pat dry with paper towels. Lay on a wire rack set over a half-sheet pan and place in front of a fan for 1 hour to form a pellicle (thin crust). Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer-safe bag in the refrigerator or freezer.
  • Place the strips of bacon on a half-sheet pan fitted with a wire rack and place in a cold oven. Turn the oven to 400ºF and cook for 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy.

Sparkling Gingered Face

Course: Sweets
Keyword: Candy, Desserts, Halloween, Sparkling Gingered Face

Sparkling Gingered Face

ACTIVE TIME: 20 minutes
TOTAL TIME: 8 hours 20 minutes
Yield: 10 to 12 servings
Read More
Read Less
Print Recipe

Software

  • 1 (750-ml) bottle sparkling white wine, chilled
  • 9 packages unflavored powdered gelatin
  • 5 cups ginger beer
  • 3 tablespoons sugar

Specialized Hardware

9-cup face mold
ACTIVE TIME: 20 minutes
TOTAL TIME: 8 hours 20 minutes
Yield: 10 to 12 servings

Procedure

  • Put the gelatin and sparkling wine in a mixing bowl and stir to combine. Let bloom for 5 minutes.
  • Put the ginger beer and sugar in a 3-quart saucepan and bring to a boil over high heat. Remove from the heat and add to the gelatin mixture, stirring to dissolve the solids. Pour into a 9-cup face mold. Refrigerate overnight to set.

The Frenchman’s Bass

 

Course: Mains
Keyword: Dairy-Free, French, Gluten-Free, Seafood, The Frenchman's Bass

The Frenchman's Bass

ACTIVE TIME: 5 minutes
TOTAL TIME: 25 minutes
Yield: 4 servings
Read More
Read Less
Print Recipe

Software

  • 1.5 cups water
  • 0.5 cup white wine
  • 1 lemon, juiced
  • 1 small onion, chopped
  • 0.5 rib celery, chopped
  • 1 clove garlic, finely chopped
  • 1 teaspoon black peppercorns
  • 5 sprigs fresh thyme
  • 1 bay leaf
  • 4 (4-ounce) sea bass fillets
  • Kosher salt, to taste
ACTIVE TIME: 5 minutes
TOTAL TIME: 25 minutes
Yield: 4 servings

Procedure

  • Combine the water, white wine, lemon juice, onion, celery, garlic, peppercorns, thyme, and bay leaf in a 3-quart saucier and bring to a boil over high heat. Reduce the heat and simmer for 8 minutes.
  • Add the bass fillets to the court bouillon, partially submerging them in the liquid. Cover the pan with the lid and poach the fish for 5 to 7 minutes. Be sure not to overcook the bass. Remove the bass from the poaching liquid and season with salt to taste.

Spooky Edible Eyes

Course: Sweets
Keyword: Candy, Desserts, Halloween, Spooky Edible Eyes

Spooky Edible Eyes

ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
Yield: 8 servings
Read More
Read Less
Print Recipe

Software

  • 1 1/2 packages unflavored powdered gelatin
  • 1/2 cup low-fat milk
  • 1 cup water
  • 3 tablespoons sugar
  • 1/4 teaspoon coconut extract
  • Oil, for lubricating molds
  • Food coloring set (red, yellow, blue, and green)

Specialized Hardware

Eyeball mold
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
Yield: 8 servings

Procedure

  • Combine 1 package of gelatin with the milk and bloom for 5 minutes.
  • In a small saucepan, combine 1/2 cup of the water with the sugar and coconut extract and bring to a boil. Combine with the gelatin mixture and stir until all solids dissolve. Lubricate molds with oil and pour in gelatin mixture. Refrigerate for 1 hour. Gently tap and shake to unmold.
  • For the iris, combine remaining gelatin with 1/4 cup of water and bloom for five minutes. In a small saucepan, bring the remaining water to a boil. Remove and gently stir into gelatin mixture until solids dissolve. Create the colors of your choice using the food coloring kit. Using an eyedropper, fill the indentation of the eyeballs with the colored gelatin — it will set within moments of contact with the cold gelatin.
  • In a small ramekin, mix one drop of each color to create black for the pupil. Dip a toothpick into the black and paint the center of the iris. To achieve bloodshot eyes, use red food coloring and brush with a cotton swab around the base of each eyeball.

Scallop Mousse

 

Course: Appetizers
Keyword: Appetizers, Dips, Holidays, Scallop Mousse, Seafood

Scallop Mousse

ACTIVE TIME: 20 minutes
TOTAL TIME: 30 minutes
Yield: 35 to 40 servings
Read More
Read Less
Print Recipe

Software

  • 1 pound wet sea scallops, muscle removed, rinsed, and patted dry
  • 2 large egg whites
  • 1 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon freshly ground nutmeg
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon chopped fresh parsley
  • 1/4 cup heavy cream, very cold
  • 35 to 40 mini phyllo shells
ACTIVE TIME: 20 minutes
TOTAL TIME: 30 minutes
Yield: 35 to 40 servings

Procedure

  • Heat oven to 350ºF.
  • Place the scallops into the bowl of a food processor and pulse 4 to 5 times. Add the egg whites and pulse until combined. Scrape down the sides of the bowl and add the salt, pepper, nutmeg, lemon zest, and parsley. Pulse to incorporate. With the machine running, slowly add all of the cream. Scrape down the sides of the bowl one last time, put the lid back on, and run for 5 more seconds.
  • Arrange the mini phyllo shells on a half-sheet pan. Place the mousse into a pastry bag or a zip-top bag with a corner snipped off and pipe into mini phyllo shells. Bake for 10 minutes. Cool the mousse cups for 2 to 3 minutes before serving.

Slow Cooker Peach Cobbler

 

Course: Sweets
Keyword: Comfort Food, Desserts, Fruit, Make-Ahead, Slow Cooker Peach Cobbler, Southern, Summer

Slow Cooker Peach Cobbler

ACTIVE TIME: 15 minutes
TOTAL TIME: 3 hours 30 minutes
Yield: 4 to 6 servings
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

  • 6 ounces dark brown sugar
  • 3 1/2 ounces rolled oats
  • 4 ounces all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon freshly ground allspice
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon kosher salt
  • 4 tablespoons unsalted butter, at room temperature, plus extra for the cooker
  • 20 ounces frozen peach slices

Specialized Hardware

Digital kitchen scale
ACTIVE TIME: 15 minutes
TOTAL TIME: 3 hours 30 minutes
Yield: 4 to 6 servings

Procedure

  • Combine the brown sugar, oats, flour, baking powder, allspice, nutmeg, and kosher salt in a large bowl. Add the butter and work into the dry ingredients until a crumbly texture is formed. Fold in the peach slices.
  • Butter the bottom and sides of a 3-quart slow cooker. Add the mixture to the slow cooker and cook on low for 3 to 3 1/2 hours. Serve immediately.

Griddle-Seared Kobe

 

Course: Mains
Keyword: Beef, Gluten-Free, Griddle-Seared Kobe, Japanese, Meats

Griddle-Seared Kobe

ACTIVE TIME: 6 minutes
TOTAL TIME: 36 minutes
Yield: 2 to 4 servings
Read More
Read Less
Print Recipe

Software

  • 1 (14- to 16-ounce) kobe or wagyu strip steak
  • Coarse sea salt or soy sauce, to taste

Specialized Hardware

Griddle or 12-inch cast-iron skillet
ACTIVE TIME: 6 minutes
TOTAL TIME: 36 minutes
Yield: 2 to 4 servings

Procedure

  • Place the steak in the freezer for 30 minutes to firm the fat.
  • Heat a griddle or 12-inch cast-iron skillet over high heat for 5 minutes.
  • Remove the steak to a cutting board and, using a long, thin carving knife, cut the steak horizontally into 1/4- to 1/3-inch strips. If wider pieces are desired, cut on bias. Try to use a minimum of back and forth "sawing" while slicing.
  • When the skillet is hot, quickly sear each slice 20 to 30 seconds per side and remove to a platter. Serve immediately with a sprinkling of sea salt or soy sauce.

Herb Spread

 

Course: Appetizers
Keyword: Appetizers, Dips, Game Day, Herb Spread, Make-Ahead, Snacks

Herb Spread

ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 1 cup
Read More
Read Less
Print Recipe

Software

  • 1 tablespoon plus 2 teaspoons (about 12 cloves) roasted, mashed garlic
  • 1 tablespoon plus 2 teaspoons finely chopped thyme
  • 2 1/4 teaspoons freshly squeezed lemon juice
  • 1 quart plain yogurt
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 1 cup

Procedure

  • In a mixing bowl, add garlic, thyme, and lemon juice to the yogurt and mix well. Place mixture in cheesecloth, set over a colander, set over a bowl and place in refrigerator for 12 hours.
  • Discard liquid and place remaining yogurt in bowl. Add salt and pepper, to taste.
  • For an alternative, replace the lemon, garlic, and thyme with 1 1/2 teaspoons cumin and 2 tablespoons chopped parsley.

Pan-Fried Smelts

 

Course: Mains
Keyword: Dairy-Free, Fried, Pan-Fried Smelts, Seafood

Pan-Fried Smelts

ACTIVE TIME: 21 minutes
TOTAL TIME: 21 minutes
Yield: 4 servings
Read More
Read Less
Print Recipe

Software

  • 2 pounds (about 12 whole) smelt, 6 to 8 inches long, gutted and fins removed
  • 1/2 cup dried bread crumbs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup freshly squeezed lemon juice
  • Peanut oil, for frying

Specialized Hardware

12-inch cast-iron skillet
ACTIVE TIME: 21 minutes
TOTAL TIME: 21 minutes
Yield: 4 servings

Procedure

  • Rinse the smelt thoroughly and pat dry. Combine the breadcrumbs, salt, and pepper in a large ziptop bag. Place the lemon juice in a shallow dish. Dip the smelt into the juice and then place in the bag with the dry mixture and shake until the fish are well coated.
  • Place enough peanut oil in a 12-inch cast-iron skillet to just cover the bottom. Set over medium-high heat until shimmering. Add the smelt to the pan, 4 to 5 at a time, being careful not to overcrowd the skillet. Fry until lightly browned and cooked through, 3 to 4 minutes per side.