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Sangria

 

Course: Drinks
Keyword: Cocktails, Drinks, Sangria, Spanish, Wine

Sangria

Classic sangria with red wine, fresh fruit, and brandy
ACTIVE TIME: 15 minutes
TOTAL TIME: 8 hours 15 minutes
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  • 2 cups sliced fruit, any combination of oranges, lemons, apples, pears, and plums
  • 2 tablespoons sugar
  • 1/2 cup brandy
  • 2 bottles red wine, preferably Burgundy
  • Ice
Classic sangria with red wine, fresh fruit, and brandy
ACTIVE TIME: 15 minutes
TOTAL TIME: 8 hours 15 minutes

Procedure

  • Place the fruit, sugar, and brandy in a 2- to 3-quart pitcher and stir to combine. Set in the refrigerator for 6 to 8 hours. Add the wine and stir to combine. Serve over ice.

Coconut Milk and Cream

 

Course: Sauces & Condiments
Keyword: Coconut Milk and Cream, Condiments, Desserts, Make-Ahead

Coconut Milk and Cream

ACTIVE TIME: 40 minutes
TOTAL TIME: 1 hour 40 minutes
Yield: 1 cup
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Coconut Milk and Cream

  • 1 coconut

For the milk

  • 1/2 cup freshly grated coconut
  • 1/2 cup 2 percent milk, boiling

For cream

  • 1 cup freshly grated coconut
  • 1/2 cup 2 percent milk, boiling

Specialized Hardware

Screwdriver
Hammer or mat mallet
Food processor
Blender
ACTIVE TIME: 40 minutes
TOTAL TIME: 1 hour 40 minutes
Yield: 1 cup

Procedure

  • Open the coconut: Heat oven to 375ºF. Place the coconut onto a folded towel set in a large bowl. Find the 3 eyes on 1 end of the coconut and, using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to 1 week. Place the coconut onto a half-sheet pan and bake in the oven for 15 minutes. When finished cooking, the coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2- to 3-inch pieces. With the grater disk attached to a food processor, grate the coconut.
  • For the milk: Place 1/2 cup of the coconut into a small mixing bowl and pour over the boiling milk. Stir to combine. Cover tightly and allow to sit for 1 hour. Transfer the mixture to the carafe of a blender and process for 1 minute. Place a tea towel over a mixing bowl and carefully pour the mixture into it. Gather up the edges and squeeze until all of the liquid has been removed. Discard the coconut. You may use the milk immediately or store in the refrigerator for up to 2 days.
  • For the cream: Repeat the same procedure as above, using the remaining 1 cup of freshly grated coconut.

Overstuffed Pattypan Squash

 

Course: Mains
Keyword: Overstuffed Pattypan Squash, Sides, Summer, Vegetables, Vegetarian

Overstuffed Pattypan Squash

ACTIVE TIME: 30 minutes
TOTAL TIME: 45 minutes
Yield: 4 servings
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  • 4 (6-ounce) pattypan squash
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 large shallot, diced
  • 1 clove garlic, minced
  • 1/2 cup fresh corn kernels, about 1 ear
  • 1/2 cup cooked lima beans
  • 2 ounces toasted pecans, chopped
  • 1 tablespoon chopped fresh thyme leaves

Specialized Hardware

10-inch cast-iron skillet
ACTIVE TIME: 30 minutes
TOTAL TIME: 45 minutes
Yield: 4 servings

Procedure

  • Heat oven to 400ºF. Put a half-sheet pan in the oven to heat for 15 minutes.
  • Trim the woody ends off the squash and cut in half crosswise. Scoop out the squash seeds, leaving a 1/2-inch shell. Reserve the flesh. Brush the cut sides of the squash with 1 tablespoon of the olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Arrange the squash, cut-side down, onto the preheated pan and roast until the squash is tender and the flesh is browned, about 15 minutes. Transfer the squash to a serving platter and set aside.
  • Meanwhile, finely chop the reserved squash flesh. Heat a 10-inch cast-iron skillet over medium heat and add the remaining tablespoon of olive oil. When the oil shimmers, add the chopped squash, shallot, garlic, remaining 1/2 teaspoon salt, and 1/4 teaspoon of pepper. Cook, stirring occasionally, until tender and browned, 2 to 3 minutes. Add the corn, limas, pecans, and thyme. Cook until heated through, approximately 1 minute. Divide the stuffing evenly among the cooked squash and serve immediately.

Salmon Jerky

Course: Mains
Keyword: Hacks, Healthy, Salmon Jerky, Seafood, Snacks

Salmon Jerky

ACTIVE TIME: 15 minutes
TOTAL TIME: 21 hours 15 minutes
Yield: 4 servings
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  • 1 1/4 pound side of salmon, skin on, pin bones removed
  • 1/2 cup soy sauce
  • 1 tablespoon molasses
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon liquid smoke

Specialized Hardware

1 box fan
4 paper air-conditioner filters
2 bungee cords
ACTIVE TIME: 15 minutes
TOTAL TIME: 21 hours 15 minutes
Yield: 4 servings

Procedure

  • Place the salmon in the freezer for 45 minutes to 1 hour.
  • Place the soy sauce, molasses, lemon juice, black pepper, and liquid smoke into a large ziptop bag, seal, and shake to combine. Remove the salmon from the freezer and cut into thin strips. Add the salmon strips to the bag with the marinade, reseal, and allow to marinate for 1 1/2 to 3 hours.
  • Drain the strips in a colander and pat dry on paper towels. Evenly distribute the strips of salmon onto 2 of the air filters, stacking the filters on top of one another. Top these with one 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 two bungee cords. Stand the fan upright, plug in, and set to medium. Allow the meat dry for 12 to 18 hours. If using a commercial dehydrator, follow the manufacturers directions.
  • Once dry, store the jerky in an airtight container and set in a cool, dry place for 2 to 3 months.

Baked Oysters Brownefeller

 

Course: Appetizers
Keyword: Appetizers, Baked Oysters Brownefeller, Christmas, Holidays, Seafood

Baked Oysters Brownefeller

ACTIVE TIME: 1 hour
TOTAL TIME: 1 hour 10 minutes
Yield: 4 servings
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  • 6 tablespoons unsalted butter
  • 3/4 cup finely chopped onion
  • 3/4 cup finely chopped celery
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon minced garlic
  • 1 (14-ounce) can artichoke hearts, drained and finely chopped
  • 1 cup panko (Japanese bread crumbs)
  • 2 teaspoons finely chopped lemon zest
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 4 cups rock salt
  • 24 oysters on the half shell, with their liquor
ACTIVE TIME: 1 hour
TOTAL TIME: 1 hour 10 minutes
Yield: 4 servings

Procedure

  • Heat oven to 425ºF.
  • Melt butter in a 12-inch saute pan over medium-low heat. Increase the heat slightly and add the onion, celery, and 1/2 teaspoon kosher salt, and sweat for 5 to 7 minutes. Add garlic and cook for an additional 1 to 2 minutes. Reduce the heat to low and add the artichoke hearts, bread crumbs, lemon zest, remaining 1/2 teaspoon kosher salt, pepper, and oregano. Continue cooking for 2 to 3 more minutes. Remove from the heat and set aside.
  • Place the 4 cups rock salt on a half-sheet pan with sides and spread evenly. Set oysters atop the salt and divide the bread crumb mixture evenly among them. Place in oven and bake for 10 to 12 minutes. Bread crumbs should be lightly browned. Serve immediately.

Eggs Over Easy

 

Course: Breakfast
Keyword: Breakfast, Brunch, Eggs, Gluten-Free, Vegetarian

Eggs Over Easy

ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 1 serving
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ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 1 serving

Procedure

  • Crack 2 large eggs into a custard cupSo you can pour them into the pan right where you want 'em..
  • Place an 8-inch nonstick skillet over low heat and add 1 tablespoon unsalted butter (don't you dare skimp). Brush the butter around the pan.
  • When the butter stops foaming, pour the eggs into the pan, then quickly lift the handle just enough for the eggs to pool slightly on the far side. This will prevent the thin albumin from running out all over the pan.
  • After 10 to 15 seconds, smoothly lower the handle. Wait another 10 seconds, then lightly jiggle the pan just to make sure that nothing is sticking. Season with salt and pepper, and cook, still over low heat, for 1 to 1 1/2 minutes. Jiggle again, and examine the whites for opaqueness; when they're fully set but not hard, it's time to flip.
  • Here comes the hard part: Flip the eggs by pushing the pan away from you and snapping the far edge upward. As the eggs turn, try to bring the pan up to meet them.Try to meet the food with the pan to prevent a hard-and yolk-busting-landing.
  • Return the pan to the heat and slowly count to 10. Re-flip the eggs to their original side. (This time it won't be so difficult.) Slide onto a warmed plate and serve immediately with toast for wiping up all the goodness.

Radonsky for the New Millenium

 

Course: Appetizers
Keyword: Appetizers, Holidays, Radonsky for the New Millenium, Seafood

Radonsky for the New Millenium

Stuffed clams on the half shell.
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 4 servings
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  • 24 Little Neck clams
  • 1/4 cup flour
  • 1/4 cup seasoned bread crumbs
  • 1 tablespoon Parmesan, grated
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh pepper
  • 3 tablespoons bacon fat
  • 1 tablespoon chopped fresh parsley
  • Malt vinegar
Stuffed clams on the half shell.
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 4 servings

Procedure

  • Half shell the clams and set them aside. In a small bowl, mix the flour, bread crumbs, Parmesan, salt, and pepper.
  • In a large pan over high heat, render the bacon fat. Sprinkle a generous coating of the flour mixture over all the clams and, using a spoon, carefully place them flesh-side down into the fat. Cook for about 2 minutes and remove to serving plates, flesh-side up. Top them with fresh parsley and malt vinegar.

Vlad’s Very Garlicky Greens

 

Course: Sides & Salads
Keyword: Healthy, Sides, Southern, Vegetables, Vegetarian, Vlad's Very Garlicky Greens

Vlad's Very Garlicky Greens

ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 4 servings
Photo by Lynne Calamia
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ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 4 servings

Procedure

  • Place a large saute pan over medium heat and then lightly crush 5 garlic cloves. When the pan is hot, add the oil and garlic. Cook, stirring frequently, until golden brown, 3 to 5 minutes. Remove the garlic from the oil. At this point, the greens can be quickly sauteed for a mild garlic flavor.
  • If you're looking for something a little stronger, thinly slice 1 additional clove and add it to the pan, stirring constantly (burned garlic is not Good Eats, nor is anything that touches it). Once the slivers turn golden, add the greens and toss to coat with the hot oil. As soon as the greens start to wilt, season with salt and pepper, and plate immediately.
  • If you're looking for even more garlic flavor, finely mince another clove of garlic, and add it to the greens during the last 30 seconds of cooking, tossing the greens to distribute. Keep the pan and the greens moving constantly.
  • Serve as a side dish or toss with pasta and serve as a main course.

Zucchini Ribbon Salad

 

Course: Sides & Salads
Keyword: Healthy, Salad, Spring, Vegetables, Vegetarian, Zucchini Ribbon Salad

Zucchini Ribbon Salad

ACTIVE TIME: 35 minutes
TOTAL TIME: 1 hour 5 minutes
Yield: 6 servings
Photo by Lynne Calamia
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  • 2 pounds zucchini, trimmed
  • 1 teaspoon kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons whole-grain mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 small red onion, thinly sliced
  • 1 cup frisee, torn into pieces
  • 1/3 cup thinly sliced radishes
  • 1/3 cup chopped, toasted almonds
  • 1/3 cup thinly slicedfresh basil leaves
  • 1 ounce Manchego cheese, shaved

Specialized Hardware

Vegetable peeler or mandoline
ACTIVE TIME: 35 minutes
TOTAL TIME: 1 hour 5 minutes
Yield: 6 servings

Procedure

  • Using a vegetable peeler or mandoline, shave the zucchini into long, wide ribbons, turning the squash, if necessary, to ease shaving. Discard the seedy core. Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss, and drain for 30 minutes. Discard the liquid.
  • Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl. Add the zucchini, onion, frisee, and radishes. Toss to combine. Sprinkle with almonds, basil, and Manchego cheese, and serve. Can be stored, covered, in refrigerator for up to 3 days.

Crookneck Squash Frittata

 

Course: Breakfast
Keyword: Breakfast, Brunch, Crookneck Squash Frittata, Eggs, Gluten-Free, Make-Ahead, Vegetarian

Crookneck Squash Frittata

ACTIVE TIME: 40 minutes
TOTAL TIME: 44 minutes
Yield: 6 servings
Photo by Lynne Calamia
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  • 1 pound small yellow crookneck squash, trimmed and cut into 1/8-inch thick slices
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • 6 large eggs, beaten
  • 1/2 cup whole milk ricotta cheese
  • 0.5 ounce grated Parmesan
ACTIVE TIME: 40 minutes
TOTAL TIME: 44 minutes
Yield: 6 servings

Procedure

  • Heat oven to the high broil setting. Set an oven rack 3 to 4 inches below the broiler.
  • In a medium bowl, toss the sliced squash with the oil, rosemary, salt, nutmeg, and pepper. Lay the squash in a single layer on a wire rack set inside a foil-lined half-sheet pan. Broil until the squash is golden brown on 1 side, 8 to 10 minutes.
  • Whisk the eggs, ricotta, and Parmesan together in a medium mixing bowl. Put the squash in a 10-inch nonstick, oven-safe saute pan set over medium heat. Pour the egg mixture into the pan and stir with a silicone spatula to make sure egg gets under the squash. Cook, without stirring, until the egg mixture has set on the bottom and begins to set on top, 4 to 5 minutes. Put the pan under the broiler until lightly browned and puffy, 3 to 4 minutes. Loosen the frittata from the pan by moving a rubber spatula around the edges. Slide the frittata onto a plate or other serving dish, and cut into 6 servings. Serve warm or at room temperature.