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Bruschetta

Course: Appetizers
Keyword: Appetizers, Bruschetta, Italian, Vegetarian

Bruschetta

ACTIVE TIME: 9 minutes
TOTAL TIME: 9 minutes
Yield: 32 pieces
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ACTIVE TIME: 9 minutes
TOTAL TIME: 9 minutes
Yield: 32 pieces

Procedure

  • Heat oven on broiler setting. Place a rack approximately 6 inches from broiler.
  • Slice the loaf of bread, on the bias, into 3/4-inch slices. Place bread slices on a half-sheet pan and broil until golden brown on both sides, approximately 2 minutes for the first side and 1 to 1 1/2 for second side. Remove to a platter and rub each slice of bread with the garlic and then brush with olive oil. Sprinkle with salt and pepper and serve immediately.

Vanilla Poached Pears

 

Course: Sweets
Keyword: Christmas, Dairy-Free, Desserts, Fruit, Gluten-Free, Holidays, Vanilla Poached Pears, Wine

Vanilla Poached Pears

ACTIVE TIME: 10 minutes
TOTAL TIME: 2 hours 5 minutes
Yield: 4 servings
Photo by Lynne Calamia
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  • 1 bottle white wine, Riesling or Viognier
  • 1 cup water
  • 3/4 cup vanilla sugar
  • 1 whole vanilla bean, split and scraped
  • 2 pounds firm Bartlett, Anjou, or Bosc pears, peeled, leaving the stem intact (4 pears)
ACTIVE TIME: 10 minutes
TOTAL TIME: 2 hours 5 minutes
Yield: 4 servings

Procedure

  • Place the white wine, water, sugar, and vanilla bean pod and pulp into a 4-quart saucepan over medium-high heat and bring to a boil.
  • Core the pears from the bottom. Decrease the heat to medium-low and place the pears into the liquid, cover, and cook, maintaining a gentle simmer, until the pears are tender but not falling apart, about 30 minutes. Remove the pears to a serving dish, standing them upright, and place in the refrigerator.
  • Remove the vanilla bean pod from the saucepan, increase the heat to high, and reduce the syrup to approximately 1 cup of liquid, 20 to 25 minutes. The syrup should be golden brown-do not let it get too dark, or it will become bitter. Place the syrup in a heatproof container and place in the refrigerator until cool, approximately 1 hour.
  • Remove the pears from the refrigerator, spoon the sauce over the pears, and serve.

Scrap Iron Chef’s Bacon

 

Course: Breakfast
Keyword: Breakfast, Brunch, Gluten-Free, Make-Ahead, Pork, Scrap Iron Chef's Bacon

Scrap Iron Chef's Bacon

ACTIVE TIME: 10 minutes
TOTAL TIME: 6 hours 13 minutes
Yield: 4 pounds
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  • 2 quarts water, divided
  • 1 cup sugar
  • 1 cup salt
  • 8 ounces molasses
  • 2 quarts apple cider
  • 2 tablespoons course ground black pepper
  • 1 (5-pound) piece raw pork belly, from the loin end
ACTIVE TIME: 10 minutes
TOTAL TIME: 6 hours 13 minutes
Yield: 4 pounds

Procedure

  • In a large non-reactive pot, bring 1 quart water, the sugar, salt, and molasses to a boil. Stir to dissolve the sugar. Pour into a large container with the remaining 1 quart water and the apple cider. Place in the refrigerator and cool to 40ºF.
  • Press the black pepper into the pork belly. Once the brine has cooled, place the peppered pork belly into the mixture until completely submerged. Refrigerate for 3 days.
  • After 3 days have passed, remove the pork from the brine and pat dry with paper towels. Lay on a wire rack set inside a half-sheet pan and place in front of a fan for 1 hour to form a pellicle (a thick skin). Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer-safe bag in the refrigerator or freezer.
  • Place the strips of bacon onto a half-sheet pan fitted with a wire rack and place into a cold oven. Turn the oven to 400ºF and cook for 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy.

Roasted Asparagus

 

Course: Sides & Salads
Keyword: Gluten-Free, Roasted Asparagus, Sides, Thanksgiving, Vegetables, Vegetarian

Roasted Asparagus

Roasted asparagus with garlic and parmesan cheese
ACTIVE TIME: 5 minutes
TOTAL TIME: 15 minutes
Yield: 4 servings
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Roasted asparagus with garlic and parmesan cheese
ACTIVE TIME: 5 minutes
TOTAL TIME: 15 minutes
Yield: 4 servings

Procedure

  • Heat oven to 500ºF.
  • Lay the asparagus on a long double layer of heavy-duty aluminum foil. Drizzle with the olive oil and toss to coat. Spread the spears into a single layer. Fold the edges of the foil to make a tray. Roast in the oven for 5 minutes. Carefully toss the spears with tongs and roast just until tender and tips begin to brown, about 5 minutes more. Sprinkle with the zest, salt, nutmeg, and pepper, to taste, and toss to evenly distribute. Transfer to a serving platter and serve immediately.

Carrot Slaw

 

Course: Sides & Salads
Keyword: Carrot Slaw, Easter, Gluten-Free, Sides, Southern, Spring, Vegetables, Vegetarian

Carrot Slaw

ACTIVE TIME: 12 minutes
TOTAL TIME: 12 minutes
Yield: 4 servings
Photo by Lynne Calamia
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  • 2 pounds (12 to 15 medium) carrots
  • 1/2 cup mayonnaise
  • Pinch kosher salt
  • 1/3 cup sugar
  • 1/2 cup canned, crushed pineapple, drained
  • 1/2 cup raisins
  • 2 teaspoons curry powder
  • 1 teaspoon minced garlic
  • Pinch celery seed and/or caraway seed, optional
ACTIVE TIME: 12 minutes
TOTAL TIME: 12 minutes
Yield: 4 servings

Procedure

  • Wash and peel the carrots. Using a vegetable peeler, cut the carrots into wide noodle-shaped strips.
  • In a large mixing bowl, whisk together the mayonnaise, salt, sugar, pineapple, raisins, curry powder, garlic, and celery seed and/or caraway seed, if using. Add the carrots and toss to combine. Serve immediately or refrigerate for 1 hour to serve cold.

Green Peas with Cheese and Herbs

Course: Sides & Salads
Keyword: Easter, Gluten-Free, Green Peas with Cheese and Herbs, Sides, Spring, Vegetables, Vegetarian

Green Peas with Cheese and Herbs

ACTIVE TIME: 10 minutes
TOTAL TIME: 33 minutes
Yield: 4 servings
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  • 3 quarts water
  • 1.5 teaspoons kosher salt, divided
  • 1 pound (about 3 cups) fresh or frozen peas
  • 2 tablespoons red wine vinegar
  • 1 tablespoon minced shallot
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 teaspoons chopped fresh mint leaves
  • 2 teaspoons chopped fresh parsley leaves
  • 4 ounces cheese (ricotta salata, fontina or Swiss), cut into 1/4-inch cubes
ACTIVE TIME: 10 minutes
TOTAL TIME: 33 minutes
Yield: 4 servings

Procedure

  • In a large covered saucepan over high heat, bring the water and 1/2 teaspoon of salt to a boil. Add the peas and cook 1 minute for frozen and 3 to 3 1/2 minutes for fresh. Remove from heat, drain in a colander, and immediately plunge the peas into a bowl of ice water to stop the cooking. Drain and set aside.
  • In a medium mixing bowl, whisk together the red wine vinegar, shallot, remaining 1 teaspoon salt, and pepper. Slowly drizzle in the olive oil while continuing to whisk. Add the peas, mint, parsley, and cheese, and stir to combine. Cover and allow to sit in refrigerator for 15 to 20 minutes prior to serving.

Pot O’Greens

 

Course: Sides & Salads
Keyword: Gluten-Free, Pot O'Greens, Sides, Southern, Vegetables

Pot O'Greens

Smoked turkey collard greens in a red Dutch oven.
ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 5 minutes
Yield: 4 servings
Smoked turkey legs and a touch of sugar bring sweet and smoky flavor to these classic Southern-style collard greens.
My favorite smoke-injection system for a pot of collards is smoked turkey legs, which are surprisingly simple to make (but also available at most megamarts). They impart just the right amount of smoky goodness without overwhelming the natural flavor of the greens, and they contribute a fair amount of collagen, which of course breaks down into gelatin to provide considerable lip-smacking body.
Make sure to weigh the greens after stemming, but before washing.
This recipe first appeared in Season 8 of Good Eats.
Photo by Lynne Calamia
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  • 1 quart water
  • 1 1/2 pounds smoked turkey legs
  • 2 pounds stemmed collard or turnip greens
  • 1 teaspoon kosher salt, plus extra to taste
  • 1 teaspoon sugar
  • 1 teaspoon red pepper flakes (optional)
Smoked turkey collard greens in a red Dutch oven.
ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 5 minutes
Yield: 4 servings

Procedure

  • Place the water and turkey legs in an 8-quart pot over medium-high heat. Cover, bring to a boil, and allow to simmer for 10 minutes.
  • In the meantime, remove any large stems from the greens and wash them thoroughly in a sink filled with at least 5 inches of water. Move the leaves around in the water, then let them sit for a few minutes to allow any sand or dirt to fall to the bottom of the sink. Once clean, chop pieces in half. You should have 2 pounds of greens once they are stemmed. (Weigh the greens after stemming, but before washing.)
  • Once the turkey legs have simmered for 10 minutes, add the greens, salt, and sugar, reduce the heat to low, cover, and allow to simmer gently until the greens are tender, about 45 minutes, stirring the greens every 10 to 15 minutes. Taste and season with additional salt, if desired. Remove the turkey legs and save for another use or shred into the greens, if desired. Serve immediately.

Jerky

Course: Mains
Keyword: Beef, Hacks, Jerky, Meats, Snacks

Jerky

ACTIVE TIME: 15 minutes
TOTAL TIME: 16 hours 15 minutes
Yield: 4
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Jerky

  • 2 pounds red meat (although you can use elk, bear, venison, wild boar, or just about any other critter you can hunt. I stick with beef such as top round steak, flank steak or brisket)

Brine

  • 2/3 cup Worcestershire sauce
  • 2/3 cup soy sauce
  • 2 teaspoons ground black pepper
  • 2 teaspoons onion powder
  • 1 teaspoon liquid smoke
  • 1 teaspoon red pepper flakes
  • 1 tablespoon honey
ACTIVE TIME: 15 minutes
TOTAL TIME: 16 hours 15 minutes
Yield: 4

Procedure

  • Place the meat in the freezer for 1 hour to firm up. This will make it easier to cut.
  • Slice the meat with the grain as thin as humanly possible.
  • Mix brine ingredients right in a resealable plastic bag (placing the bag inside a large plastic container will make this easier.)
  • Place meat strips in brine. Move the meat around so the marinade is evenly distributed around it. Seal bag, working out as much air as humanly possible. Lay bag flat in the plastic container and refrigerate for 3 to 6 hours.
  • Remove meat from the brine and drain on cooling racks. Discard the brine.
  • When the meat is dry, place it inside Blo-hard 3000 (or other box fan) and set fan to medium. Leave overnight or for at least 12 hours.
  • If you don't find yourself in possession of a Blo-hard 3000, place strips directly on oven racks.
  • Heat oven to lowest setting and use a blob of foil as a wedge to hold door ajar. Oven-dry overnight or until meat reaches a consistency of your liking.
  • Store jerky in a zip-top bag or jar in a cool dark place for 30 or 40 years or until fuzzy stuff starts to grow on it.

Pan Bagnat

 

Course: Soups & Sandwiches
Keyword: French, Pan Bagnat, Sandwiches, Seafood

Pan Bagnat

ACTIVE TIME: 25 minutes
TOTAL TIME: 2 hours 25 minutes
Yield: 4
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  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 (16- to 18-inch) baguette
  • 12 ounces canned tuna packed in oil or water, drained and crumbled
  • 1 small green pepper, sliced into rings
  • 1 small red onion, sliced into rings
  • 2 hard-boiled eggs, sliced
  • 1 cup kalamata olives, chopped
  • 1 tomato, thinly sliced
ACTIVE TIME: 25 minutes
TOTAL TIME: 2 hours 25 minutes
Yield: 4

Procedure

  • In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion forms. Set aside.
  • Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order. Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.
  • Cut into 4 sandwiches and serve.

Cauliflower Say Cheese

 

Course: Sides & Salads
Keyword: Casserole, Cauliflower Say Cheese, Sides, Thanksgiving, Vegetables, Vegetarian

Cauliflower Say Cheese

Photograph capturing a dish of cauliflower florets coated in a creamy cheese sauce. The sauce is rich and velvety, clinging to each piece of cauliflower, while melted cheese forms a golden-brown crust on top.
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 17 minutes
Yield: 4 servings
If there's a better way to consume cauliflower than in a cheesy casserole spiced with smoked paprika and cayenne pepper, I haven't discovered it.
This recipe first appeared in Season 14 of Good Eats.
Photo by Lynne Calamia
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Photograph capturing a dish of cauliflower florets coated in a creamy cheese sauce. The sauce is rich and velvety, clinging to each piece of cauliflower, while melted cheese forms a golden-brown crust on top.
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 17 minutes
Yield: 4 servings

Procedure

  • Grease an 11-by-7-inch flameproof baking dish with the butter and set aside.
  • Place 1 oven rack in the middle position and 1 in the top position and heat the oven to 400ºF.
  • Place the cauliflower in a small glass bowl, stalk end up. Use a paring knife to remove the lower leaves. Trim the curds (the white florets) off of the stem, keeping them as intact as possible. Try to keep the size uniformly large and make as few cuts as possible. Discard the leaves and stem. Cover tightly with microwave-safe plastic wrap and microwave on high for 4 minutes. Rest, still covered in plastic, for another 4 minutes. Uncover and rest for 4 to 5 more minutes while preparing the rest of the dish.
  • Combine 4 ounces of the cheese, the bread crumbs, egg, salt, mustard, paprika, black pepper, and cayenne in a large mixing bowl. When 1 minute remains on the cauliflower rest period, microwave the cream on high for 30 seconds. Add the cream to the bowl with the cheese mixture and stir to combine.
  • Using your hands and a tea towel if the cauliflower is still hot, rub the large florets between your hands to break up the curds. Add the curds to the cream mixture and stir until the cheese is thoroughly combined.
  • Spread the cauliflower mixture in the prepared baking dish, place on the middle rack of the oven, and bake for 20 minutes. Remove the baking dish and turn the broiler to high. Sprinkle the remaining 1/2 ounce cheese atop the cauliflower. Place on the top rack and broil until the top is bubbly and appropriately brown, about 3 minutes. Rest 10 minutes before serving.