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Cheese Grits

 

Course: Breakfast
Keyword: Breakfast, Brunch, Cheese Grits, Sides, Southern

Cheese Grits

ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
Yield: 4 servings
Photo by Lynne Calamia
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  • 2 cups whole milk
  • 2 cups water
  • 1 1/2 teaspoons kosher salt
  • 1 cup stone-ground cornmeal
  • 1/2 teaspoon freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 4 ounces sharp cheddar cheese, shredded
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
Yield: 4 servings

Procedure

  • Combine the milk, water, and salt in a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continuously whisking. As soon as all of the cornmeal has been incorporated, decrease the heat to low and cover.
  • Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook until mixture is creamy, 20 to 25 minutes.
  • Remove from heat, add the pepper and butter, and whisk to combine. Gradually whisk in the cheese a little at a time. Serve immediately.

Orange Marmalade

 

Course: Sauces & Condiments
Keyword: Breakfast, Brunch, Condiments, Make-Ahead, Orange Marmalade, Preserves

Orange Marmalade

ACTIVE TIME: 45 minutes
TOTAL TIME: 1 day 1 hour 45 minutes
Yield: 10 (8-ounce) jars
Photo by Lynne Calamia
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  • 1 3/4 pounds oranges (we use a variety of Sumo mandarin, honey tangerine, Cara Cara, and kumquats
  • 1 large lemon, zested and juiced
  • 6 cups water
  • 3 pounds plus 12 ounces sugar

Specialized Hardware

Mandoline
10 (8-ounce) canning jars with rings and lids
Funnel
12-quart pot
Candy/fry thermometer
ACTIVE TIME: 45 minutes
TOTAL TIME: 1 day 1 hour 45 minutes
Yield: 10 (8-ounce) jars

Procedure

  • Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters.
  • Place the oranges in an 8-quart stainless-steel pot. Add the lemon zest and juice and the water, set over high heat, and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, until the fruit is very soft, about 40 minutes.
  • While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat, and bring to a boil. Place 10 (8-ounce) jars and rings, a canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids, and leave everything in the pot until the marmalade is ready.
  • Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continuously until it reaches 222 to 223ºF on a deep-fry thermometer and darkens in color, 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
  • Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of one of the jars and ladle in the marmalade to just below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.
  • Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool, dry place, and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

Chicken Stock

 

Course: Soups & Sandwiches
Keyword: Chicken, Chicken Stock, Comfort Food, Gluten-Free, Soups

Chicken Stock

ACTIVE TIME: 30 minutes
TOTAL TIME: 14 hours 30 minutes
Yield: 5 quarts
Photo by Lynne Calamia
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  • 4 pounds raw chicken parts, including necks and backs
  • 1 large onion, quartered
  • 4 carrots, peeled and halved
  • 4 stalks celery, halved
  • 1 leek, white part only, cut in half lengthwise
  • 10 sprigs fresh thyme
  • 10 sprigs fresh parsley, with stems
  • 2 bay leaves
  • 8 to 10 whole black peppercorns
  • 2 cloves garlic, peeled
  • 2 gallons cold water

Specialized Hardware

12-quart stockpot
Steamer basket
ACTIVE TIME: 30 minutes
TOTAL TIME: 14 hours 30 minutes
Yield: 5 quarts

Procedure

  • Place the chicken, vegetables, herbs, and spices in a 12-quart stockpot. Set an open steamer basket directly on ingredients in pot and add the water. Cook on high heat until you begin to see bubbles break through the surface of the liquid; do not boil. Reduce the heat to medium-low to maintain a low gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10-15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water to keep bones and vegetables submerged. Simmer for 6-8 hours.
  • Strain the stock through a fine mesh strainer into another large stockpot or heat proof container, discarding the solids. Cool immediately in a large cooler of ice or a sink full of ice water to below 40 F. Place in the fridge overnight.
  • The next day, remove the solidified fat from the surface of liquid and divide the stock into separate quart size containers with lids. Refrigerate for 2-3 days or freeze for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

Sirloin Steak

Course: Mains
Keyword: Beef, Gluten-Free, Meats, Sirloin Steak, Weeknight Dinner

Sirloin Steak

ACTIVE TIME: 18 minutes
TOTAL TIME: 23 minutes
Yield: 4 servings
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ACTIVE TIME: 18 minutes
TOTAL TIME: 23 minutes
Yield: 4 servings

Procedure

  • Heat oven on the high broiler setting for 15 minutes. Brush the steak with oil and season with salt and pepper, to taste. Place a piece of aluminum foil on the bottom rack as a drip pan. Place another rack in the position above this and put the steak directly on this rack. Cook steak for 2 minutes. Flip and cook for another 2 minutes.

Funnel Cake

 

Course: Sweets
Keyword: Dessert, Fall, Fried, Funnel Cake, Summer

Funnel Cake

ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 10 (4-inch) cakes
Photo by Lynne Calamia
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  • 1 cup water
  • 6 tablespoons unsalted butter
  • 1 tablespoon sugar
  • 1/8 teaspoon kosher salt
  • 1 cup flour
  • 4 large eggs
  • 2 large egg whites
  • Vegetable oil, for frying
  • Powdered sugar, for topping

Specialized Hardware

Dutch oven
Candy/fry thermometer
Spider strainer
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 10 (4-inch) cakes

Procedure

  • Place the water, butter, sugar, and salt into a 3-quart saucier set over high heat and bring to a boil. As soon as it boils, add all of the flour at once and stir with a wooden spoon until the mixture starts to come together, approximately 1 minute. Decrease heat to low and continue stirring until the mixture forms a ball and is no longer sticky, approximately 2 minutes.
  • Transfer the mixture to the bowl of a stand mixer, fitted with the paddle attachment and let cool for 5 minutes. With mixer on the lowest speed, add the eggs, one at a time, making sure the first egg is completely incorporated before adding another. Once all eggs and whites have been added, the mixture should be smooth, if not, continue mixing for another minute, or until it is. Transfer to a 1-gallon ziptop bag fitted with a #12 piping tip.
  • Heat 1 inch of oil in a Dutch oven fitted with a deep-fry thermometer to 375ºF.
  • Pipe dough into the oil, making a free-form lattice pattern, approximately 4 inches in diameter. Cook until golden brown, flipping once, about 3 minutes per side. Using a spider, remove the cakes to a wire rack set over a paper towel-lined half-sheet pan and sprinkle with powdered sugar. Continue until all of the batter is used. Allow to cool slightly before serving.

All-American Beef Taco

 

Course: Mains
Keyword: All American Beef Taco, Beef, Cinco de Mayo, Tex-Mex, Weeknight Dinner

All-American Beef Taco

ACTIVE TIME: 1 hour 15 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 6 servings
Juicy ground sirloin perfectly seasoned with a smoky homemade spice mix and packed into a classic and crunchy yellow corn tortilla — it's a classic all-American beef taco and the perfect vessel for your favorite taco night toppings.
This is essentially a north-of-the-border version of the original Tex-Mex tacos dorados.
This recipe first appeared in Season 14 of Good Eats.
Photo by Lynne Calamia
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Taco Potion #19

All-American Beef Taco

  • 3/4 cup peanut oil
  • 12 (6-inch) yellow corn tortillas
  • 1 teaspoon kosher salt, plus more to taste
  • 1 medium onion, chopped
  • 16 ounces ground sirloin
  • 2 cloves garlic, minced
  • 2/3 cup low-sodium beef broth
  • 6 ounces panela cheese, crumbled
  • 12 slices pickled jalapeno
  • 1 cup shredded iceberg lettuce, optional
  • 1 large tomato, seeded and chopped, optional
  • 1/2 cup fresh cilantro leaves, optional

Specialized Hardware

12-inch cast-iron skillet
Candy/fry thermometer
ACTIVE TIME: 1 hour 15 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 6 servings

Procedure

Taco Potion #19

  • Put all of the ingredients in a small jar and shake to combine.

All-American Beef Taco

  • Make a taco mold by rolling out aluminum foil and folding it over in 10-inch increments until you have a 4-sheet-thick piece of foil. Fold the large foil square in half horizontally, bringing the bottom to the top, and then turn 90 degrees. Crimp over the top and bottom edges by 1 inch, and then fold over the sides by 1 inch. Place the aluminum foil roll or a narrow rolling pin into the center of the foil square and bring the sides together to create a hollow, narrow tube to mold the taco, making sure it can stand up on the long side.
  • Heat oven to 250ºF.
  • Heat the peanut oil in a 12-inch cast iron skillet over medium heat until it reaches 350ºF on a deep-fry thermometer, about 5 minutes. Adjust the heat to maintain the temperature.
  • Shape 1 tortilla around the aluminum foil mold, forming a taco shape. Use tongs to hold up the sides against the mold and put the bottom of the tortilla into the hot oil and fry for 20 seconds. Lay 1 side of the tortilla down in the hot oil and fry for 30 seconds. Flip the tortilla over and fry for an additional 30 seconds. Remove the taco shell to a wire rack set over a paper towel-lined half-sheet pan and cool for 30 seconds before removing the mold. Sprinkle the hot tortillas with kosher salt, to taste. Repeat frying procedure with the remaining tortillas. Keep the taco shells warm in the heated oven while preparing the filling.
  • Drain all but 2 tablespoons of the peanut oil from the skillet and return to medium heat. Once the oil shimmers, add the onion, and cook until softened and lightly browned around the edges, 3 to 4 minutes. Add the ground meat, 1 teaspoon salt, and garlic. Cook until browned, 3 to 4 minutes, stirring occasionally to break up the meat. Add Taco Potion and beef broth. Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 2 to 3 minutes.
  • Assemble each taco with meat mixture, panela, jalapeno slices, lettuce, tomatoes, and cilantro. Serve immediately.

Pantry Friendly Tomato Sauce

 

Course: Sauces & Condiments
Keyword: Condiments, Gluten-Free, Italian, Make-Ahead, Pantry Friendly Tomato Sauce, Sauces

Pantry Friendly Tomato Sauce

ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 25 minutes
Yield: 1 quart
Photo by Lynne Calamia
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  • 2 (28-ounce) cans whole, peeled San Marzano tomatoes
  • 1/2 cup white wine such as pinot grigio or sauvignon blanc
  • 1/4 cup sherry vinegar
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1 small onion, finely diced
  • 1 small carrot, peeled and finely diced
  • 1 rib celery, finely diced
  • 6 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • 4 cloves garlic, smashed
  • 1 tablespoon brined capers, drained
  • 1/4 teaspoon Freshly ground black pepper
ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 25 minutes
Yield: 1 quart

Procedure

  • Heat oven to 450 degrees F.
    Set a large fine mesh strainer over a 4-quart saucepan and pour in the tomatoes, letting the juice run into the saucepan. Gently press on the tomatoes to extract any additional juice (Depending on the brand, you should have 4 to 5 cups tomatoes and 1 1/2 to 2 cups of juice.) Set the tomatoes aside.
  • Add the wine, vinegar, oregano, and pepper flakes to the juice, and bring just to a boil over high heat, stirring often.
  • Reduce the heat to medium-low and simmer, stirring occasionally until the liquid is reduced by half or until it has thickened to the consistency of tomato soup, 20 to 25 minutes. Remove from heat.
  • Meanwhile, toss the onion, carrot, celery, and garlic with the oil and salt in a small bowl then spread on a half sheet pan. Roast until the onions have begun to soften, about 10 minutes.
  • Remove the sheet pan from the oven and stir in the drained tomatoes and capers, and return to the oven to roast, stirring every 5 minutes, until the vegetables are softened and the tomato juices begin to darken and caramelize, 20-30 minutes.
  • Carefully transfer the tomato mixture to the saucepan. Use a hand masher or immersion (stick) blender to work the sauce to your desired consistency. Finish with the black pepper and season with additional salt if desired.
  • Serve immediately or let cool to room temperature, seal in an airtight container, and freeze for up to 1 year.

Basic Popover

 

Course: Breads
Keyword: Baking, Basic Popover, Breakfast, British, Brunch

Basic Popover

ACTIVE TIME: 10 minutes
TOTAL TIME: 50 minutes
Yield: 6 servings
Photo by Lynne Calamia
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  • 2 tablespoons unsalted butter, melted and cooled, divided
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 2 large eggs, at room temperature
  • 1 cup whole milk, at room temperature

Specialized Hardware

Popover pan
Food processor or blender
ACTIVE TIME: 10 minutes
TOTAL TIME: 50 minutes
Yield: 6 servings

Procedure

  • Heat oven to 400ºF.
  • Grease a 6-cup popover pan with 1 tablespoon of butter.
  • Place all of the ingredients into a food processor or blender and process for 30 seconds. Divide the batter evenly between the cups of the popover pan, each should be about 1/3 to 1/2 full. Bake on the middle rack of the oven for 40 minutes.
  • Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape. Serve warm.

Pocket Pies

Course: Breakfast
Keyword: Baking, Breakfast, Comfort Food, Hacks, Pocket Pies, Snacks

Pocket Pies

ACTIVE TIME: 40 minutes
TOTAL TIME: 3 hours 10 minutes
Yield: 10 to 15 pies
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Curried Mango Filling

  • 2 cups (4 whole) mangoes, peeled and diced
  • 1/2 cup brown sugar
  • 1/2 cup apple cider vinegar
  • 2 teaspoons curry powder
  • 1/4 cup freshly squeezed lime juice

Chocolate Filling

  • 2 1/2 cups granulated sugar
  • 1/4 cup plus 1 tablespoon cocoa powder
  • Pinch kosher salt
  • 20 tablespoons (2 1/2 sticks) unsalted butter, at room temperature

Pastry

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 6 tablespoons shortening
  • 3/4 cup milk
  • 1 large egg, beaten with 1 teaspoon water
  • Vegetable oil, canola oil, or unsalted butter, for frying

Specialized Hardware

Food processor
2 1/4-inch pastry cutter
ACTIVE TIME: 40 minutes
TOTAL TIME: 3 hours 10 minutes
Yield: 10 to 15 pies

Procedure

Curried Mango Filling

  • Place all of the ingredients into a small saucepan set over high heat and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally. Transfer to a bowl and place in refrigerator to cool completely before using as filling.

Chocolate Filling

  • Place the sugar, cocoa powder, salt, and butter into a large zip-top bag and squish to combine. Cut a hole in one corner of the bag to pipe filling. Set aside until ready to use.

Pocket Pies

  • In the bowl of a food processor, combine the flour, baking powder, and salt. Pulse for a few seconds, and then pour into a large mixing bowl.
  • Knead the shortening into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together.
  • Turn the dough out onto a lightly floured surface. Lightly flour your hands and knead the dough ball, folding over 10 to 20 times. Using a rolling pin, roll the dough to 1/3- to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible, 5 to 6 inches in diameter.
  • Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over, and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling. Dock pies that are going to be deep-fried, and snip or cut 3 slits in the tops of pies that will be baked or pan-fried.
  • To pan-fry pies: Place a medium saute pan over medium-low heat along with 1 to 2 tablespoons vegetable oil, canola oil, or butter. Once heated, place 2 to 3 pies at a time into the pan and saute until golden on both sides, 3 to 4 minutes per side. Allow to cool 4 to 5 minutes before serving.
  • To deep-fry pies: Heat vegetable oil in a deep-fryer or a large heavy pot to 375ºF. Once hot, add 1 to 2 pies at a time and fry until golden brown, 3 to 4 minutes.
  • To bake pies: Heat the oven to 350ºF. Place finished pies on an ungreased half-sheet pan and bake until golden brown, 25 to 30 minutes.

Roasted Tomato Sauce

Course: Sauces & Condiments
Keyword: Condiments, Gluten-Free, Italian, Make-Ahead, Sauces, Tomato Sauce

Roasted Tomato Sauce

ACTIVE TIME: 25 minutes
TOTAL TIME: 2 hours 55 minutes
Yield: 4 cups
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  • 20 Roma tomatoes, halved and seeded
  • 1/4 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup finely diced onion
  • 2 teaspoons minced garlic
  • 1 tablespoon finely chopped oregano leaves
  • 1 tablespoon finely chopped thyme leaves
  • 1 cup white wine

Specialized Hardware

Food mill
ACTIVE TIME: 25 minutes
TOTAL TIME: 2 hours 55 minutes
Yield: 4 cups

Procedure

  • Heat oven to 325ºF.
  • In 2 (9-by-13-inch) pans, place tomato halves, cut-side up. Sprinkle with oil, salt, pepper, onion, garlic, and herbs, and bake for 2 hours. Check the tomatoes after 1 hour, and turn down the heat if they seem to be cooking too quickly. After 2 hours, turn the oven to 400ºF and bake another 30 minutes.
  • Remove tomatoes from the oven and process through a food mill on medium dye setting over a small saucepan. Discard the skins. Add the white wine and bring to a boil. Reduce heat to low and cook for 5 minutes.
  • Serve immediately or let cool to room temperature, seal in an airtight container, and freeze for up to 1 year.