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Pistachio Mixed Herb Pesto

 

Course: Sauces & Condiments
Keyword: Condiments, Italian, Make-Ahead, Pistachio Mixed Herb Pesto, Sauces, Vegetarian

Pistachio Mixed Herb Pesto

ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 1 cup
Photo by Lynne Calamia
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  • 1 clove garlic, peeled
  • 2 cups packed flat-leaf parsley
  • 2 tablespoons fresh lemon thyme leaves
  • 2 tablespoons fresh tarragon leaves
  • 1 tablespoon fresh sage leaves
  • 1 tablespoon fresh oregano leaves
  • 1/2 cup grated Parmesan
  • 3/4 cup roasted pistachios
  • Pinch kosher salt, to taste
  • Pinch fresh ground black pepper, to taste
  • 1 cup olive oil

Specialized Hardware

Blender
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 1 cup

Procedure

  • In a blender with the motor running, add the garlic and pulse until finely chopped. Add all of the herbs, cheese, pistachios, salt, and pepper to the blender, and blend until finely chopped. With the blender running, add the olive oil in a steady stream until the mixture becomes creamy and emulsified.
  • Serve over pasta or use as topping for bruschetta.

Pressure Cooker Chicken Broth

 

Course: Soups & Sandwiches
Keyword: Chicken, Comfort Food, Make-Ahead, Pressure Cooker Chicken Broth

Pressure Cooker Chicken Broth

ACTIVE TIME: 15 minutes
TOTAL TIME: 13 hours 15 minutes
Yield: 2 quarts
Homemade chicken broth is easy to make at home with the help of a pressure cooker and a few basic ingredients.
This recipe first appeared on Food Network.com.
Photo by Lynne Calamia
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  • 3 pounds chicken wings
  • 8 ounces carrots, cut into 1-inch pieces
  • 8 ounces celery, cut into 1-inch pieces
  • 8 ounces onion, cut into 1-inch pieces
  • 1 tablespoon kosher salt
  • 1/2 teaspoon whole black peppercorns

Specialized Hardware

7-quart pressure cooker
ACTIVE TIME: 15 minutes
TOTAL TIME: 13 hours 15 minutes
Yield: 2 quarts

Procedure

  • Place the chicken wings, vegetables, salt, and black peppercorns in a 7-quart pressure cooker. Pour in enough water just to cover everything. Do not fill above the cooker's "maximum fill" line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, about 20 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 40 minutes.
  • Release the pressure using the cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Open carefully.
  • Set a cheesecloth-lined colander in a large bowl or container and strain the broth. Discard the solids. Refrigerate the stock overnight, or until the fat solidifies. Remove the fat. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 6 months.

Coffee Granita

 

Course: Sweets
Keyword: Coffee Granita, Dairy-Free, Desserts, Frozen, Gluten-Free, Make-Ahead

Coffee Granita

ACTIVE TIME: 5 minutes
TOTAL TIME: 5 hours 35 minutes
Yield: 6 servings
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  • 2 cups espresso or strong black coffee, lukewarm
  • 1/2 cup sugar
  • 2 tablespoons coffee-flavored liqueur
  • 1 teaspoon orange or lemon zest
ACTIVE TIME: 5 minutes
TOTAL TIME: 5 hours 35 minutes
Yield: 6 servings

Procedure

  • Combine all ingredients in a medium mixing bowl and stir until sugar melts. Pour mixture into 9-by-13-inch metal pan (the mixture should only come about 1/4 inch up the side of the pan) and place on level shelf in freezer for 30 minutes. Remove and use a dinner fork to scrape any ice crystals that have formed on the side or bottom of the pan. Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours. Once mixture is thoroughly frozen, fluff with a fork and allow flakes to "dry" in freezer another 30 minutes before serving. When served, the granita should look like a fluffy pile of dry brown crystals.
  • Scoop into goblets and top with barely sweetened whipped cream. Add additional citrus zest, if desired.

Strawberry Freezer Jam

 

Course: Sauces & Condiments
Keyword: Condiments, Make-Ahead, Preserves, Strawberry Freezer Jam, Summer, Vegetarian

Strawberry Freezer Jam

ACTIVE TIME: 20 minutes
TOTAL TIME: 50 minutes
Yield: 5 (8-ounce) containers
This super simple no-cook strawberry freezer jam is the perfect way to enjoy fresh the flavor of fresh strawberries all year long.
I love fresh fruit. The problem is, each mouthwatering morsel is only at its prime for a few months of the year. The solution? Jam.
Is it time-consuming? Sure, what with all the prep, sterilizing jars and equipment, hours of stirring...I kinda dig that. But if you don't, I suggest you make freezer jam, which is just as delicious as shelf-stable jams but requires roughly 1/15th of the work and is best suited to small batches. This just might be the world's easiest jam recipe.
Here's how I do it.
This recipe first appeared on Food Network.com.
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  • 2 pounds strawberries, stems removed
  • 11 1/2 ounces sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1 (1.59-ounce) package freezer jam fruit pectin

Specialized Hardware

Digital kitchen scale
Food processor
5 (8-ounce) lidded containers
ACTIVE TIME: 20 minutes
TOTAL TIME: 50 minutes
Yield: 5 (8-ounce) containers

Procedure

  • Place all ingredients into the bowl of a food processor and pulse until pureed, 10 to 12 pulses. Make sure there are still small chunks and the mixture is not completely smooth.
  • Spoon the strawberry mixture into 5 (8-ounce) lidded, plastic containers. Set aside at room temperature for 30 minutes. Store in the freezer for up to a year, or in the refrigerator for up to a week.

Catfish Ceviche

 

Course: Appetizers
Keyword: Appetizers, Catfish Ceviche, Gluten-Free, Seafood, Summer

Catfish Ceviche

ACTIVE TIME: 30 minutes
TOTAL TIME: 5 hours
Yield: 6 to 8 servings
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  • 1 pound U.S. farm-raised catfish fillets, cut into 1/2-inch pieces
  • 1 teaspoon grapefruit zest
  • 1 teaspoon lime zest
  • 1/2 cup freshly squeezed grapefruit juice
  • 1/3 cup freshly squeezed lime juice
  • 1 medium tomato, seeded and diced
  • 1 small red onion, finely diced
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 jalapeno, seeded and minced
  • 1 tablespoon chopped fresh cilantro leaves
  • 1 tablespoon chopped fresh oregano leaves
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon turbinado sugar
  • 1/2 teaspoon toasted and ground cumin
  • 1 avocado, pitted, peeled, and diced
ACTIVE TIME: 30 minutes
TOTAL TIME: 5 hours
Yield: 6 to 8 servings

Procedure

  • Put the catfish, grapefruit zest, lime zest, grapefruit juice, and lime juice into a large resealable bag. Put the bag into a leak-proof container and refrigerate for 4 to 8 hours, turning 2 to 3 times to evenly distribute the marinade.
  • Drain the marinade and put the fish into a large serving bowl. Add the tomato, onion, olive oil, garlic, jalapeno, cilantro, oregano, salt, sugar, cumin, and avocado and stir gently to combine. Cover and refrigerate for 30 minutes prior to serving.

Wet Fried Okra

Course: Sides & Salads
Keyword: Fried, Sides, Southern, Vegetables, Vegetarian, Wet Fried Okra

Wet Fried Okra

ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
Yield: 4 servings
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  • 1 pound okra, stems removed
  • 1/2 cup cornmeal
  • Vegetable oil, for frying
  • Kosher salt

Specialized Hardware

Candy/fry thermometer
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
Yield: 4 servings

Procedure

  • Cut the okra into 1/4-inch pieces and place into a colander. Rinse under cold water and allow to drain only slightly.
  • Place the cornmeal into a sealable ziptop bag. Add the okra and shake to coat thoroughly.
  • Add enough vegetable oil to a cast-iron or stainless-steel skillet in order to completely cover the bottom of the pan. Place over medium heat and heat until the oil reaches 370ºF on a candy/fry thermometer. Add the okra all at once and fry until golden brown on 1 side, 6 to 7 minutes. Do not disturb until the bottom is golden brown. Turn the okra with a spatula and do not disturb until the majority of the other side is golden brown, 3 to 4 minutes. Now, stir occasionally until all of the okra is golden on all sides, another 3 to 4 minutes. Remove the okra from the pan with a slotted spoon or spatula to a wire rack set over a paper towel-lined half-sheet pan. Season, to taste, with salt and allow to cool for 1 to 2 minutes before serving.

Homemade Italian Breadcrumbs

 

Course: Sauces & Condiments
Keyword: Homemade Italian Breadcrumbs, Italian

Homemade Italian Breadcrumbs

ACTIVE TIME: 15 minutes
TOTAL TIME: 35 minutes
Yield: 3 to 4 cups
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  • 4 ounces stale bread, cut or torn into 1-inch pieces
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt

Specialized Hardware

Blender
ACTIVE TIME: 15 minutes
TOTAL TIME: 35 minutes
Yield: 3 to 4 cups

Procedure

  • Heat oven to 300ºF.
  • Place all of the ingredients into a blender carafe, cover, and pulse until coarse crumbs form, about 2 minutes. Spread the crumbs evenly on 2 half-sheet pans and bake until the crumbs just begin to brown and are crisp, about 5 minutes. Cool the crumbs on the pans for 15 to 20 minutes, and then transfer to an airtight container and store at room temperature for up to 2 weeks.

Cape Fear Punch

 

Course: Drinks
Keyword: Cape Fear Punch, Cocktails, Drinks, Holidays, Rum, Whiskey

Cape Fear Punch

ACTIVE TIME: 30 minutes
TOTAL TIME: 1 day 30 minutes
Yield: 40 (4-ounce) servings
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For the base

  • 1 (750 ml) bottle rye whiskey
  • 25 fluid ounces water
  • 1/2 cup Demerara sugar
  • 3 bags green tea
  • 13 fluid ounces rum
  • 13 fluid ounces Cognac
  • 4 lemons, zested

For the punch

  • 2 small oranges, thinly sliced
  • 4 small lemons, thinly sliced
  • 2 (750 ml) bottles sparkling wine or Champagne
  • 1 liter seltzer or sparkling water
  • Ice block
  • Freshly grated nutmeg

Specialized Hardware

Electric kettle
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 day 30 minutes
Yield: 40 (4-ounce) servings

Procedure

  • For the base: Pour the rye whiskey into a 4-quart container. Fill the now-empty rye whiskey bottle with water, pour into an electric kettle, and bring to a boil. Add the sugar and stir until the temperature drops to 190ºF. Place the tea bags in the kettle and steep for 3 minutes.
  • Add the tea, rum, and Cognac to the whiskey. Add the lemon zest to the mixture, wrapping and reserving the lemon bodies for later use, and stir to combine. Cover and refrigerate overnight.
  • For the punch: Strain the base into a large punch bowl. Juice the reserved lemon bodies and add to the punch bowl. When ready to serve, add the oranges, lemons, sparkling wine, and seltzer water, and stir to combine. Add the ice block and serve with freshly grated nutmeg.

Deep-Fried Pickles

 

Course: Appetizers
Keyword: Appetizers, Deep-Fried Pickles, Fried, Snacks, Vegetarian

Deep-Fried Pickles

Crispy deep-fried dill pickles served in a glass bowl
ACTIVE TIME: 40 minutes
TOTAL TIME: 40 minutes
Yield: 32 pickles
Tangy dill pickle spears with a crisp cornmeal crust: Here's how to make country fair-style deep-fried pickles at home.
This recipe first appeared in Season 11 of Good Eats.
Photo by Lynne Calamia
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Specialized Hardware

5-quart cast-iron Dutch oven
Candy/fry thermometer
Crispy deep-fried dill pickles served in a glass bowl
ACTIVE TIME: 40 minutes
TOTAL TIME: 40 minutes
Yield: 32 pickles

Procedure

  • Fill a 5-quart Dutch oven halfway with peanut oil. Set over medium-high heat and bring to 390 to 400ºF.
  • Remove the pickles from their brine and cut lengthwise into quarters, like spears. Lay the spears on a half sheet pan lined with paper towels and pat them dry.
  • Pour the buttermilk into a shallow dish. In a separate dish, mix the cornmeal and salt together. Dip each pickle, one at a time, first into the buttermilk, then into the cornmeal and then repeat. Carefully place each spear into the hot oil and cook until golden brown, approximately 2 minutes. You can fry 3 to 4 pickles in the pot at a time. Adjust the heat, if necessary, in order to maintain a constant temperature of 390 to 400ºF.
  • Transfer the pickles to a cooling rack set inside a half sheet pan and allow to cool for 5 minutes before eating. Season with additional salt, if desired.

The Fungal Saute

Course: Sides & Salads
Keyword: Gluten-Free, Sides, The Fungal Saute, Vegetables, Vegetarian

The Fungal Saute

Yield: 4 servings
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Yield: 4 servings

Procedure

  • In a 10-inch heavy saute pan, heat 1 ounce of clarified butter over high heat. Add sliced mushrooms one handful at a time to saute pan. As mushrooms begin to develop rich, brown color, push them to the outside of the saute pan. Turn the mushrooms over as they begin to color. When pan becomes dry, add remaining clarified butter to the pan. Add another handful of mushrooms to the pan and continue until all mushrooms have been added. Season with salt and pepper after all the mushrooms have been added.
  • Make a hole in the middle of the pan and add the shallots. Deglaze pan with cognac, scraping up any browned mushroom bits. Add the chives. Adjust seasoning with salt and pepper, as desired.