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Coho Salmon Fillets

 

Course: Mains
Keyword: Coho Salmon Fillets, Dairy-Free, Gluten-Free, Healthy, Seafood, Weeknight Dinner

Coho Salmon Fillets

ACTIVE TIME: 9 minutes
TOTAL TIME: 14 minutes
Yield: 2 servings
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ACTIVE TIME: 9 minutes
TOTAL TIME: 14 minutes
Yield: 2 servings

Procedure

  • Set a 10-inch saute pan over medium heat. Brush each fillet with the oil and sprinkle with kosher salt and black pepper. Place the fillets in the pan, flesh-side down. Cook for 2 minutes. Turn each fillet over and continue to cook for another 2 minutes. Transfer the fillets to a plate, cover loosely with foil, and allow to rest for 5 minutes before serving.

Vanilla Lime Pineapple Skewers

Course: Sweets
Keyword: Dairy-Free, Desserts, Fruit, Gluten-Free, Grill, Summer, Vanilla Lime Pineapple Skewers

Vanilla Lime Pineapple Skewers

ACTIVE TIME: 32 minutes
TOTAL TIME: 2 hours 32 minutes
Yield: 4 servings
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  • 1 vanilla bean
  • 1 cup firmly packed dark brown sugar
  • 1/2 cup freshly squeezed lime juice
  • Pinch kosher salt
  • 1 whole pineapple

Specialized Hardware

8 (12-inch) metal skewers
ACTIVE TIME: 32 minutes
TOTAL TIME: 2 hours 32 minutes
Yield: 4 servings

Procedure

  • Split open the vanilla bean pod and scrape out the pulp. Add the pod and the pulp to a small saucepan along with the brown sugar, lime juice, and salt. Whisk together and place the mixture over medium-high heat and bring to a boil, stirring just until the sugar has dissolved. Remove from the heat and allow to sit for 2 hours before using. Remove the vanilla bean pod. Once cool, place the syrup in a squeeze bottle or other sealable container. Store in the refrigerator.
  • Heat grill on high.
  • Peel and remove the core from the pineapple. Cut the pineapple into eighths, lengthwise, and remove any prickly brown eyes.
  • Thread the pieces of pineapple onto the skewers lengthwise. Coat the skewered pineapple on all sides with the syrup. Grill on all sides until golden brown and tender, approximately 4 minutes per side, 12 minutes total. Serve with any remaining sauce.

Stuffed Tenderloin

Course: Mains
Keyword: Beef, Gluten-Free, Meats, Stuffed Tenderloin

Stuffed Tenderloin

ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 4 servings
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Specialized Hardware

Grill pan
Kitchen twine
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 4 servings

Procedure

  • Heat oven to 450ºF.
  • Slice roast open lengthwise in middle to create a pocket, being careful to not slice all the way through.
  • Salt and pepper the meat on all sides.
  • Heat a grill pan over high heat and brush roast with olive oil. Sear the roast on all sides. Remove from the heat, tent with foil and allow to rest for 15 minutes.
  • After the meat has rested, stuff pocket with the blue cheese. Tie the whole thing together with kitchen twine. Return the tied meat to the grill pan, place into the oven, and cook until it reaches an internal temperature of 125ºF, 20 to 25 minutes. Remove from the oven, wrap in aluminum foil, and allow to rest 15 minutes before serving.

Barley Water

 

Course: Drinks
Keyword: Barley Water, Drinks, Healthy, Non-Alcoholic

Barley Water

Barley water on a ping pong table
ACTIVE TIME: 10 minutes
TOTAL TIME: 2 hours 45 minutes
Yield: 2 quarts
Four simple ingredients are all you need to mix up a healthy and refreshing post-workout drink.
Despite our health beverage mania, Americans still aren't hip to barley water. The Brits have been drinking it at Wimbledon since...well, for a long time. Barley is a great source of dietary fiber, which can fight arterial plaque and the rise of LDL cholesterol. It delivers magnesium, which can help control glucose levels, thus providing protection against type 2 diabetes.
Could you just eat more barley? Yes, and you should. But barley water is curiously satisfying and very thirst quenching. So why not drink some, too?
This recipe first appeared in EveryDayCook.
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  • 2 quarts water
  • 1 cup hulled barley
  • 2 lemons
  • 1/4 cup honey
Barley water on a ping pong table
ACTIVE TIME: 10 minutes
TOTAL TIME: 2 hours 45 minutes
Yield: 2 quarts

Procedure

  • Place the water and barley into a medium saucepan. Cover, set over high heat, and bring to a boil. Once the barley comes to a boil, decrease the heat to low and simmer for 30 minutes. While the liquid is cooking, peel the lemons, being careful not to cut into the white pith. Juice the lemons and place the juice along with the peel into a 3-quart pitcher and set aside.
  • After 30 minutes, strain the barley water through a fine mesh strainer into the pitcher. Discard the barley. Add the honey and stir to combine. Refrigerate until chilled.

Mushroom Crepe Cake

 

Course: Mains
Keyword: Brunch, French, Mushroom Crepe Cake, Vegetarian

Mushroom Crepe Cake

ACTIVE TIME: 50 minutes
TOTAL TIME: 1 hour 50 minutes
Yield: 6 servings
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Savory Crepes

  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup all-purpose flour
  • 3 tablespoons unsalted butter, melted, plus extra for coating the pan
  • 1/4 teaspoon kosher salt
  • 1/4 cup chopped herbs, spinach, or sun-dried tomatoes

Mushroom Crepe Cake

  • 3 tablespoons unsalted butter
  • 1 cup diced yellow onions
  • 2/3 pound shiitake mushrooms, stemmed and thinly sliced
  • 1/3 pound cremini mushrooms, half thinly sliced, half finely diced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 4 fluid ounces milk
  • 1/2 cup shredded mild white cheese, such as mozzarella or provolone
  • 2 tablespoons thinly sliced chives
  • 1/4 cup shredded Parmesan
ACTIVE TIME: 50 minutes
TOTAL TIME: 1 hour 50 minutes
Yield: 6 servings

Procedure

Savory Crepes

  • In a blender, combine all of the ingredients (excepting the butter for coating the pan) and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
  • Place a small non-stick pan over medium heat. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a cutting board. Lay the crepes out flat so they can cool. Continue until all batter is gone. After the crepes have cooled, you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling.

Mushroom Crepe Cake

  • In a large saute pan set over medium heat, melt 1 tablespoon of butter and sweat the onion. Add all the mushrooms and the remaining 2 tablespoons of butter. Season with salt and pepper and cook until mushrooms are soft. Add the milk and reduce by half. Add the cheese and melt. The consistency we're looking for is similar to that of a pot pie.
  • Heat oven on broiler setting.
  • On a buttered half-sheet pan, layer two crepes. This way, if the bottom one sticks you can still remove your "cake" from the pan. Spread a thin layer of the filling onto the crepe. Sprinkle a few chives on each layer. Top with another crepe and spread more mushroom filling on top. Repeat this method until you are out of filling. Top with another crepe and sprinkle on Parmesan. Place under broiler until Parmesan is melted and golden brown. Place onto a cutting board and slice into wedges. Serve immediately.

Barbecue St. Louis Pork Ribs

 

Course: Mains
Keyword: Barbecue St. Louis Pork Ribs, Barbecue St. Louis Pork Ribs Recipe, Pork, Smoker, Southern, St. Louis Style Ribs, Summer

Barbecue St. Louis Pork Ribs

Barbecue St. Louis pork ribs on a grill grate.
ACTIVE TIME: 20 minutes
TOTAL TIME: 6 hours 5 minutes
Yield: 6 servings
Smoky, spicy, and meaty, these ribs will make you the hero of your next barbecue.
Although I'll eat these ribs at any time of day, I'm especially drawn to them at the midnight hour. It's like they have a tiny voice, the siren song of which I can detect only when my house is quiet. And so I go to them, without even turning on a light. I like them hot on the outside but kind cold on the inside, so sometimes, when I'm working late or can't sleep, I unwrap them straight from the fridge and give them a quick hit with a blowtorch. Romantic, no?
This recipe first appeared in EveryDayCook.
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Specialized Hardware

Coffee/spice grinder
Smoker
4 ounces hickory or oak wood chips or chunks
Barbecue St. Louis pork ribs on a grill grate.
ACTIVE TIME: 20 minutes
TOTAL TIME: 6 hours 5 minutes
Yield: 6 servings

Procedure

  • Set a smoker to 225ºF.
  • Combine the paprika, black peppercorns, coriander seeds, cumin seeds, garlic powder, onion powder, nutmeg, and cayenne in a spice grinder. Process until a fine powder is formed, approximately 30 seconds.
  • Pat the ribs dry and turn bone-side up. Trim excess fat and, if one end of the ribs is especially narrow, trim meat and bone to ensure even cooking. Remove the membrane on the underside of the ribs by inserting a rounded utensil (an upside-down spoon works well) between the membrane and the meat at one end of the slab. Carefully work the spoon under the membrane to loosen but not tear. Once enough has been loosened, use a paper towel to hold onto the membrane as you slowly pull it down the slab to remove.
  • Sprinkle the ribs on both sides with the salt and brush both sides with the mustard. Sprinkle two-thirds of the spice mixture on the meat side of the ribs and the remaining third on the bone side.
  • Once the smoker has reached 225ºF, add the wood chips or chunks and the ribs to the smoker.
  • Smoke for 4 to 5 hours, then test for doneness. There are four criteria that should be met in order for ribs to be done: First, the internal temperature of the meat should be 185 to 190ºF. Second, pick up each slab from the center with tongs and it should droop into a U-shape and crack slightly. Third, while holding with the tongs, and bouncing gently, the surface of the ribs should crack slightly. Lastly, the meat should pull easily off the bone but not fall off. If ribs pass all tests, remove them from the smoker and wrap in heavy-duty foil and rest for 15 minutes. If not, continue smoking for 45 minutes to 1 hour and test again until done.

Broiled Salmon with AB’s Spice Pomade

 

Course: Mains
Keyword: Broiled Salmon with AB's Spice Pomade, Brunch, Dairy-Free, Healthy, Seafood, Weeknight Dinner

Broiled Salmon with AB's Spice Pomade

ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 10 minutes
Yield: 6 to 8 servings
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ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 10 minutes
Yield: 6 to 8 servings

Procedure

  • Rub sheet pan with 2 teaspoons of oil. Place the side of salmon in the pan, spinkle with the salt and pepper, and set aside. Add coriander, fennel seed, cumin seed, star anise, onion powder, garlic powder, and cayenne pepper to a blender. Turn blender on high and process until whole spices become powder.
  • With blender running, pour in 1/3 cup canola oil and blend until well combined. Stop blender to brush down sides of container, if necessary. Brush salmon with spice mixture. Allow salmon to sit at room temperature for 30 minutes.
  • Heat oven to the high broiler setting.
  • Place salmon in the oven 6 inches from broiler. Cook until salmon reaches an internal temperature of 131ºF, about 15 minutes. Remove from oven and let rest for 10 minutes, and then serve immediately. Note that the internal temperature of the fish will a rise a little as carry-over cooking occurs.

Quinoa and Broccoli Casserole

 

Course: Mains
Keyword: Casserole, Gluten-Free, Quinoa and Broccoli Casserole, Vegetarian

Quinoa and Broccoli Casserole

Quinoa and broccoli casserole on Alton Brown's vintage china.
ACTIVE TIME: 55 minutes
TOTAL TIME: 1 hour 40 minutes
Yield: 8
Cheesy mushroom and broccoli quinoa casserole. My single favorite way to ingest this protein-packed (and gluten-free, if you care about that kind of thing) ancient grain.
Yes, the casserole has some fat, but I figure it's all balanced by the great nutrition from the quinoa. You could, in fact, live on this stuff and nothing else.
A note about quinoa: quinoa seeds are coated with substances called saponins that act as a natural pesticide. Most of the saponin, which is quite foamy and soapy, is cleaned off during processing, but trace amounts typically remain, so always rinse your measured amount of quinoa in cool water; a hand sieve is perfect for the job.
This recipe first appeared in Season 1 of Good Eats: The Return.
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  • 1 1/2 cups quinoa
  • 3 cups chicken or vegetable stock
  • 1 tablespoon kosher salt, divided
  • 12 ounces broccoli florets, chopped
  • 8 ounces button or cremini mushrooms, sliced
  • 4 tablespoons unsalted butter, divided
  • 1/2 large onion, diced
  • 2 tablespoons dry mustard
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground white pepper
  • 3 cups half-and-half
  • 1 large egg
  • 16 ounces sharp Cheddar, grated
  • 1/2 cup mayonnaise
Quinoa and broccoli casserole on Alton Brown's vintage china.
ACTIVE TIME: 55 minutes
TOTAL TIME: 1 hour 40 minutes
Yield: 8

Procedure

  • Place the quinoa in fine sieve or strainer and rinse thoroughly under cool running water and allow to drain.
  • Position a rack in the middle of the oven and heat to 350ºF.
  • Bring the quinoa, chicken stock, and 2 teaspoons of the salt to a boil in a medium saucepan over high heat. Reduce the heat to low, stir, cover, and cook for 15 minutes. When 5 minutes remain, add the broccoli right on top of the quinoa and replace the lid.
  • Heat a large, straight-sided saute pan over high heat and add the mushrooms and 1/3 cup of water. Cook until the mushrooms collapse, 2 to 3 minutes, then add 2 tablespoons of the butter and cook until browned. Remove to a large bowl.
  • Add the remaining 2 tablespoons of butter to the pan along with the onions and the remaining teaspoon of salt. Reduce the heat to low and sweat the onions until translucent, about 5 minutes. Then stir in the mustard, smoked paprika, black pepper, cayenne, and white pepper, and cook for 1 minute more. Add the half-and-half to the pan and heat until warm.
  • Whisk the egg in a medium bowl and temper with 1 cup of the hot liquid, continuing to whisk to prevent curdling. Then whisk the egg mixture back into the saute pan and add the cheese, stirring until melted.
  • Add the quinoa, broccoli, mayonnaise, and the melted cheese mixture to the bowl with the mushrooms and stir to combine.
  • Pour the quinoa mixture into an ungreased 9-by-13-inch glass baking dish. Bake until set and just beginning to brown, about 45 minutes or until the internal temperature reaches 205ºF to 210ºF. Cool 10 minutes before serving.

Butter Flake Rolls

 

Course: Breads
Keyword: Baking, Butter Flake Rolls, Christmas, Holidays, Thanksgiving

Butter Flake Rolls

ACTIVE TIME: 40 minutes
TOTAL TIME: 2 hours 34 minutes
Yield: 12 rolls
Photo by Lynne Calamia
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Specialized Hardware

12-cup muffin tin
Pizza Cutter
ACTIVE TIME: 40 minutes
TOTAL TIME: 2 hours 34 minutes
Yield: 12 rolls

Procedure

  • Spray a 12-cup muffin tin with nonstick spray and set aside.
  • Place the milk, sugar, yeast, flour, egg yolks, and salt in the bowl of a stand mixer fitted with the paddle attachment. Combine on low speed for 1 minute. Change the paddle attachment to the dough hook and rest the dough for 10 to 15 minutes.
  • Add 4 tablespoons of the butter and mix on low speed. Increase the speed to medium and mix until the dough pulls away from the sides of the bowl and you are able to gently pull the dough into a thin sheet that light will pass through, about 8 minutes.
  • Turn the dough out onto a lightly floured work surface and shape with your hands to form a large ball. Return the dough to the bowl, cover with plastic wrap, and set aside in a warm, dry place to rise until doubled in size, about 1 hour.
  • Remove the dough from the bowl and roll into a 12-by-12-inch square, about 1/2-inch thick. Melt the remaining 1 tablespoon butter and brush onto the top of the dough.
  • Use a pizza cutter to cut the dough into 12 (12-by-1-inch) strips. Stack the strips into 2 stacks of 6 strips each. Lay the stacks on their sides and cut each stack into 6 (2-inch wide) pieces. Lay each piece on its side in a prepared muffin tin cup. Cover with plastic wrap and set aside in a warm, dry place to rise until doubled in size, 30 to 40 minutes.
  • Heat oven to 400ºF.
  • Remove the plastic wrap and bake until the rolls reach an internal temperature of 200ºF, 8 to 10 minutes. Rotate the pan halfway through baking.
  • Remove the muffin tin to a cooling rack and cool for 2 to 3 minutes before serving.

Praline Bacon

 

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

Praline Bacon

Praline bacon slices on a wire cooling rack.
ACTIVE TIME: 12 minutes
TOTAL TIME: 1 hour 7 minutes
Yield: 4 to 6 servings
Thick slices of bacon coated in a crunchy crust of sweet brown sugar. That's right: It's bacon candy.
If you need a reason to make sugar-coated breakfast meat... you don't need no stinkin' reason.
This recipe first appeared in Season 13 of Good Eats.
Photo by Lynne Calamia
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  • 1 pound thick-cut bacon
  • 6 tablespoons light brown sugar
  • 1 1/2 ounces pecan halves

Specialized Hardware

Food processor
Praline bacon slices on a wire cooling rack.
ACTIVE TIME: 12 minutes
TOTAL TIME: 1 hour 7 minutes
Yield: 4 to 6 servings

Procedure

  • Heat oven to 400ºF.
  • Line a half-sheet pan with aluminum foil. Arrange the bacon in a single layer on a wire rack, and set it in the prepared sheet pan. Bake until the bacon browns and the fat is rendered and bubbly, 30 to 35 minutes, rotating the pan halfway through baking.
  • Meanwhile, combine the brown sugar and pecans in a small food processor. Pulse until the pecans are finely chopped, about 15 pulses.
  • Remove the bacon from the oven, sprinkle with the brown sugar mixture, and pat down to adhere. Return to the oven a bake until the bacon is crisp, about 10 minutes.
  • Cool on the rack for 10 minutes before serving.