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Spicy Pineapple Slices

 

Course: Sweets
Keyword: Dairy-Free, Dessert, Fruit, Gluten-Free, Grill, Spicy Pineapple Slices, Summer

Spicy Pineapple Slices

ACTIVE TIME: 18 minutes
TOTAL TIME: 18 minutes
Yield: 6 servings
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  • 0.5 teaspoon kosher salt
  • 1 teaspoon chile powder
  • 1 tablespoon dark brown sugar
  • 8 (1-inch) slices pineapple
  • Vegetable oil, for coating the grill or grill pan
ACTIVE TIME: 18 minutes
TOTAL TIME: 18 minutes
Yield: 6 servings

Procedure

  • Heat a gas or charcoal grill or a grill pan over medium high heat.
  • In a small bowl, mix the salt, chile powder, and brown sugar. Sprinkle over both sides of the pineapple slices.
  • Brush the grill or grill pan with vegetable oil, and grill the pineapple slices on high heat for 1 minute per side. Reduce heat to low and continue cooking until the pineapple has softened and the sugar has caramelized on the edges, 2 to 3 minutes per side.

Plank Grilled Whole Trout

 

Course: Mains
Keyword: Gluten-Free, Grill, Plank Grilled Whole Trout, Seafood, Summer

Plank Grilled Whole Trout

ACTIVE TIME: 30 minutes
TOTAL TIME: 2 hours 30 minutes
Yield: 2 servings
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Specialized Hardware

2 untreated cedar or alder planks; 3/4-inch thick and 12 to 15 inches long
Digital instant-read thermometer
ACTIVE TIME: 30 minutes
TOTAL TIME: 2 hours 30 minutes
Yield: 2 servings

Procedure

  • Place the planks in cool water and allow to soak for at least 2 hours or up to overnight.
  • Heat grill to between 375 and 400ºF.
  • Brush the trout, inside and out, with olive oil and season with salt and pepper. Place the trout onto the planks, belly down and open. Place the planks over indirect heat and grill until the fish reaches an internal temperature of 120ºF on an instant-read thermometer, 15 to 20 minutes. Remove from the grill and allow to sit for 5 to 10 minutes before serving as is, or deboning and serving.

Frozen Peaches

Course: Sweets
Keyword: Dairy-Free, Desserts, Frozen, Frozen Peaches, Fruit, Gluten-Free, Make-Ahead, Summer

Frozen Peaches

Frozen peaches in two 1-gallon plastic zip-top bags.
ACTIVE TIME: 20 minutes
TOTAL TIME: 2 hours 20 minutes
Yield: 1 pound
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  • 4 ounces granulated sugar
  • 1 teaspoon ground children's Vitamin C
  • 1/2 teaspoon smoked paprika
  • 1 pound peeled and pitted fresh peaches, cut into 1/2-inch thick slices
Frozen peaches in two 1-gallon plastic zip-top bags.
ACTIVE TIME: 20 minutes
TOTAL TIME: 2 hours 20 minutes
Yield: 1 pound

Procedure

  • Place the sugar, Vitamin C, and paprika into a 1-gallon zip-top bag, seal, and shake to combine. Add the peaches and toss to coat well. Lay the bag flat on a counter and using a straw, suck out any remaining air in the bag. Return to the freezer for up to 6 months. Use in pies, cobblers, smoothies, or any other place you would use fresh peaches.

Olive Loaf

 

Course: Breads
Keyword: Baking, Brunch, Olive Loaf, Sides

Olive Loaf

ACTIVE TIME: 20 minutes
TOTAL TIME: 2 hours 10 minutes
Yield: 1 loaf
Photo by Lynne Calamia
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Homemade Tapenade

  • 0.5 pound pitted mixed olives
  • 2 anchovy fillets, rinsed
  • 1 clove garlic, minced
  • 2 tablespoons capers
  • 2 to 3 basil leaves
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil

Olive Loaf

  • 3.5 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 cups pitted, roughly chopped mixed olives
  • 1/3 cup homemade tapenade
  • 2 large eggs, beaten
  • 1/2 cup olive oil
  • 1 cup whole milk
  • 1 tablespoon honey
  • 1 1/4 teaspoons kosher salt

Specialized Hardware

Food processor
ACTIVE TIME: 20 minutes
TOTAL TIME: 2 hours 10 minutes
Yield: 1 loaf

Procedure

Homemade Tapenade

  • Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, 1 to 2 minutes total. Transfer to a bowl and set aside.

Olive Loaf

  • Heat oven to 375ºF.
  • Spray a 9-by-5-by-2-inch nonstick loaf pan with vegetable spray, line with parchment paper to form a sling, and set aside.
  • Place the flour and baking powder in the bowl of a food processor and pulse for 5 seconds. Pour the dry ingredients into a large mixing bowl. Stir in the olives and tapenade.
  • Whisk together the eggs, olive oil, milk, honey, and salt. Add this mixture to the dry ingredients and stir to combine; do not mix until smooth. Pour the mixture into the prepared loaf pan and place in the oven. Bake until the internal temperature is 210ºF, or a toothpick inserted into the middle comes out clean, 75 to 80 minutes.
  • Remove the loaf from the pan and allow to cool on a wire rack before serving.

Wild Sourdough Starter

Course: Breads
Keyword: Baking, Wild Sourdough Starter

Wild Sourdough Starter

Stirring together wild sourdough starter from Good Eats The Return
ACTIVE TIME: 25 minutes
TOTAL TIME: 8 days 25 minutes
Yield: 1 cup
When the sirens sound, the interwebs go dark, and Musk and Bezos head to the space station, the first thing I’ll do is make myself a sourdough starter.
What looks like a jar of goop is actually a thriving community of wild yeasts and bacteria that, once mature, possess near magical powers, capable of lending lift, flavor, and texture to a wide array of baked and griddled goods from breads to waffles and crackers.
This recipe first appeared in Season 1 of Good Eats: The Return.
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To Begin

For Daily Feeding

Specialized Hardware

Digital kitchen scale with tare function
Quart-sized, wide-mouthed glass jars with lids
Stirring together wild sourdough starter from Good Eats The Return
ACTIVE TIME: 25 minutes
TOTAL TIME: 8 days 25 minutes
Yield: 1 cup

Procedure

  • To begin: Mix together 125 grams flour and 125 grams water with a clean hand in a medium glass bowl. Cover the bowl with a tea towel and let sit undisturbed at room temperature until the mixture is full of bubbles and has nearly doubled in size, usually 2 to 3 days. During this time, yeasts and bacteria from the air and from the flour — and probably from you — will set up housekeeping in the bowl.
  • For daily feeding: Peel back any crust that may have formed and transfer 20% of the culture (50 grams) to a clean, wide-mouthed jar. Stir in 100 grams flour and 100 grams water, loosely screw on the lid, and stash at room temperature for 24 hours. (The culture will have a stinky-sour smell at this point.) Discard the rest of the original mixture.
  • Repeat step 2 every 24 hours for 5 days. By then, the culture should smell yeasty-sweet-sour, which means you're ready to put the starter to work.

Hot Smoked Salmon

 

Course: Mains
Keyword: Gluten-Free, Healthy, Hot Smoked Trout, Seafood, Smoker, Summer

Hot Smoked Salmon

ACTIVE TIME: 30 minutes
TOTAL TIME: 1 day 6 hours
Yield: 2 pounds
Photo by Lynne Calamia
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  • 1/2 cup kosher salt
  • 1 quart water
  • 2 pounds salmon filets, 4.5-6 ounces each, skin on, pin bones removed

Specialized Hardware

3 ounces hardwood chips, not soaked
8 ounces hardwood chunks, not soaked
Smoker
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 day 6 hours
Yield: 2 pounds

Procedure

  • Combine the salt and water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the salmon filets, making sure they are fully submerged. Cover and refrigerate for 3 hours.
  • Remove the salmon from the brine, rinse thoroughly, and pat dry. Place the salmon, skin-side down, onto a wire cooling rack set in a half-sheet pan. Dry in the refrigerator until the skin becomes shiny and somewhat tacky to the touch, 21 to 24 hours.
  • The next day, turn the smoker filled with the unsoaked chips on so that it maintains a temperature of 150 to 160ºF. Place the salmon on smoking racks, skin-side down, separating them by at least 1/4 inch and place into the smoker. Adjust heat as needed and cook until the fish is cooked through, has darkened in color, and has the desired level of smoke flavor, 2 1/2 to 3 hours.
  • Refrigerate unused portions in an airtight container for up to 1 week, or vacuum-seal and refrigerate for up to 1 month.

Oyster Dressing

 

Course: Sides & Salads
Keyword: Christmas, Fall, Holidays, Oyster Dressing, Seafood, Sides, Thanksgiving

Oyster Dressing

ACTIVE TIME: 30 minutes
TOTAL TIME: 1 day 1 hour 30 minutes
Yield: 6 to 8 servings
Photo by Lynne Calamia
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For the cornbread

  • 2 cups yellow cornmeal
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk, plus more if needed
  • 2 large eggs
  • 1 cup canned creamed corn
  • 2 tablespoons vegetable oil

For the stuffing

  • 1/4 cup vegetable oil
  • 1 large onion, chopped
  • 4 stalks celery, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 5 ounces oyster crackers, crushed
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon dried sage
  • 1 pint small oysters with liquor
  • 2 large eggs, lightly beaten

Specialized Hardware

10-inch cast-iron skillet
12-inch cast-iron skillet
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 day 1 hour 30 minutes
Yield: 6 to 8 servings

Procedure

  • The day before making the stuffing, bake the cornbread: Heat oven to 425ºF and place a 10-inch cast-iron skillet in the oven. Combine the cornmeal, salt, sugar, baking powder, and baking soda in a large bowl. Whisk to combine well. Combine the buttermilk, eggs, and creamed corn in another large bowl, whisking to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk.
  • Swirl the vegetable oil in the hot cast-iron skillet. Pour the batter into the skillet and bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes. Let cool in the skillet, then crumble 6 cups of the cornbread, and spread out on a baking sheet. Let the cornbread dry out at room temperature, uncovered, about 24 hours.
  • Make the stuffing: Heat oven to 350ºF. Heat the vegetable oil in a 12-inch cast-iron skillet over medium-high heat. Add the onion, celery, salt, and pepper. Cook, stirring frequently, until the onion and celery are semi-translucent, about 15 minutes. Remove the skillet from the heat; add the crumbled cornbread, oyster crackers, thyme, and sage, and stir well. Next, add the oysters with their liquor and the eggs; stir until combined. Pat the mixture down into an even layer.
  • Put the skillet on the middle rack of the oven and bake until golden brown and crisp around the edges, about 30 to 35 minutes.

Dried Fruit

Course: Sweets
Keyword: Breakfast, Dried Fruit, Fruit, Hacks, Snacks

Dried Fruit

ACTIVE TIME: 30 minutes
TOTAL TIME: 1 day 19 hours
Yield: 1 quart
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  • 1 cup freshly squeezed lemon juice
  • 1 quart water
  • Apples
  • Mangos
  • Pears
  • Apricots
  • Bananas
  • Strawberries

Specialized Hardware

1 box fan
4 paper air-conditioning filters
2 bungee cords
6 (14-by-14-inch) plastic dehydrator sheets
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 day 19 hours
Yield: 1 quart

Procedure

  • In a large mixing bowl, combine the lemon juice and water. Set aside until ready to use.
  • Peel, core, and dice the fruit into 1/2-inch cubes, with the exception of the strawberries. Slice the strawberries 1/8-inch thick. Place the fruit into the lemon water and allow to soak for up to 2 minutes. Remove and drain thoroughly.
  • Lay 1 (14-by-14-inch) plastic dehydrator sheet on 1 of the air-conditioning filters. Place the fruit on the plastic dehydrator sheet and cover with another plastic sheet. Repeat this process with remaining plastic sheets and 2 more filters, stacking on top of the first one. Top these with the remaining empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to high. Dry for 42 to 48 hours. When dry, the fruit should be pliable but not sticky. You should not be able to squeeze moisture from the fruit. If using a commercial dehydrator, follow the manufacturer's directions.
  • Remove the fruit from filters and store in an airtight container in a cool, dry place.

Man Bacon

 

Course: Breakfast
Keyword: Breakfast, Brunch, Hacks, Man Bacon, Pork

Man Bacon

ACTIVE TIME: 12 minutes
TOTAL TIME: 12 minutes
Yield: 1 serving
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  • 3 slices thick-sliced bacon, halved

Specialized Hardware

Waffle iron or panini press
ACTIVE TIME: 12 minutes
TOTAL TIME: 12 minutes
Yield: 1 serving

Procedure

  • Heat a waffle iron or panini press to medium heat. Lay the bacon on the waffle iron or panini press and close lid. Cook for 2 1/2 minutes. Move the bacon pieces so the unseared areas now come in direct contact with the metal. Close the lid and cook for another 2 1/2 to 5 minutes, depending on desired crispness. Transfer the bacon to a paper towel-lined plate. Reserve rendered fat for another use. Depending on bacon, you will have 1 to 3 tablespoons of fat.

Grape Gazpacho

 

Course: Soups & Sandwiches
Keyword: Fruit, Grape Gazpacho, Make-Ahead, Soups, Summer, Vegetarian

Grape Gazpacho

ACTIVE TIME: 15 minutes
TOTAL TIME: 2 hours 15 minutes
Yield: 4 servings
Photo by Lynne Calamia
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  • 1 small small cucumber, seeded and chopped
  • 1 medium Granny Smith apple, peeled, cored, and chopped
  • 3 medium tomatillos, chopped
  • 1 pound seedless green grapes
  • 1 cup chopped walnuts, toasted
  • 1 cup plain yogurt
  • 1 cup white grape juice
  • 1 teaspoon rice wine vinegar
  • 6 large mint leaves
  • Kosher salt, to taste

Specialized Hardware

Food processor
ACTIVE TIME: 15 minutes
TOTAL TIME: 2 hours 15 minutes
Yield: 4 servings

Procedure

  • Place half of the cucumbers, apples, and tomatillos in the bowl of a food processor. Add all of the grapes, walnuts, yogurt, grape juice, vinegar, and mint. Pulse 9 to 10 times. Combine with the remaining half of the cucumber, apple, and tomatillo. Season with salt, to taste. Chill for 2 hours in the refrigerator before serving. Serve as an appetizer or soup course.