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Blooming Quesadilla Ring

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  Blooming Quesadilla Ring Ingredients 3 cups shredded, cooked chicken (from 1 rotisserie chicken) 1/2 cup store-bought jalapeño pimiento cheese (4 oz.) 1/4 cup coarsely chopped fresh cilantro, plus more for garnish 1 Tbsp. hot sauce (such as Cholula) 3/4 tsp. kosher salt 1/2 tsp. black pepper 8 oz. pepper Jack cheese, shredded (about 2 cups) 6 oz. sharp Cheddar cheese, shredded (about 1 1/2 cups) 16 (6-inch) flour tortillas Avocado Dipping Sauce (recipe follows) Directions Prepare oven and baking sheet: Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Place a 4-inch-wide ovenproof ramekin in center of prepared baking sheet; set aside. Mix quesadilla filling: Stir together chicken, pimiento cheese, cilantro, hot sauce, kosher salt, and black pepper in a large bowl; set aside. Stir together pepper Jack and Cheddar cheeses in a medium bowl; reserve 1 cup cheese blend in a small bowl. Stuff and roll tortillas: Cut tortillas
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Maximo Beef Ribs with Chimichurri

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  Maximo Beef Ribs with Chimichurri Ingredients Chimichurri 1 1/2 cups finely chopped fresh flat-leaf parsley (from 2 bunches) 3 garlic cloves, very finely chopped 3/4 teaspoon finely chopped fresh oregano 2 tablespoons distilled white vinegar 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1/2 teaspoon crushed red pepper 1 leaf bay leaf 1/3 cup extra virgin olive oil Ribs 1 (5- to 6-pound) bone-in beef plate rib rack  2 tablespoons kosher salt 1 tablespoon smoked paprika 1 tablespoon dried oregano 1 tablespoon garlic powder 1 tablespoon cracked black pepper 1 tablespoon granulated sugar 1 1/2 teaspoons ground fennel 1 1/2 teaspoons ground coriander 1 1/2 teaspoons chile molido Charcoal (preferably natural lump) Wood chunks (preferably oak) 1 tablespoon red wine vinegar 1/4 teaspoon sea salt Local Offers Change Oops! We cannot find any ingredients on sale near you. Do we have the correct zip code? Directions Prepare the C
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Crispy Arepitas with Mozzarella and Chorizo

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  Crispy Arepitas with Mozzarella and Chorizo Ingredients 3 ounces fresh Mexican chorizo (casings removed) 4 tablespoons unsalted butter 1 ½ cups milk 1 ½ cups instant masa (see Note) 1 tablespoon sugar 1 teaspoon salt 1 cup grated mozzarella Directions In a medium skillet, cook the chorizo over moderate heat, breaking it up with a wooden spoon, until fully cooked, about 5 minutes. Drain the chorizo on paper towels and let cool completely. In a small saucepan, melt the butter in the milk over moderately high heat. In a large bowl, mix the instant masa with the sugar, salt, mozzarella and cooked chorizo. Add the milk mixture and stir until a smooth dough forms. Cover and let the dough rest for 5 minutes; it should be slightly tacky to the touch. Roll out the dough between 2 sheets of wax paper to a 1/2-inch thickness. Transfer the dough (in the wax paper) to a baking sheet and refrige
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Zucchini, goat cheese and coriander

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  Zucchini, goat cheese and coriander Ingredients Olive oil Pepper, salt, sugar 1 creamy goat cheese roll 20 g roasted hazelnuts Candied cherry tomatoes 2 green zucchini 1 small green zucchini 20 g butter Zucchini tartare 1 yellow zucchini 100 g cherry tomatoes Juice of 1/2 lemon 2 sprigs of coriander Thyme Raw zucchini salad 3 small yellow zucchini Juice of 1/2 lemon Espelette pepper 2 sprigs of coriander Preparation ZUCCHINI PUREE Roast the 2 green zucchini in the oven at 180°C, brushed with olive oil, salt and pepper. Mix with the butter until you get a smooth and creamy puree. PAN-FRIED ZUCCHINI Cut the small green zucchini in half. Grid and brown flesh side over high heat. Finish cooking in the oven. ZUCCHINI TARTARE Cut the zucchini into brunoise. Cut the cherry tomatoes in half. Season with salt and pepper, add a pinch of sugar, olive oil
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Roasted langoustines

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  Roasted langoustines Ingredients Lobsters 8 langoustines 8/10 Candied pepper puree 3 red peppers Thyme Garlic Salt and pepper Basil coulis 1 bunch of basil Salt and pepper Strawberry compote 100 g strawberry Red fruit vinegar Decoration Nasturtium leaves Pansy Flowers Thyme sprouts Dwarf basil Preparation      LOBSTERS Separate the head from the body of each langoustine. Brown them on the plancha and then finish cooking under a salamander when sending. CANDIED PEPPER PUREE Burn the peppers with a blowtorch and finish cooking in the oven for 1 hour at 150°C. Peel, seed the peppers and blend. BASIL COULIS Blanch the leaves for 5 minutes. Cool to ice to keep the color and blend. STRAWBERRY COMPOTE Cut the strawberries in half and cook them to remove the water from the vegetation, then deglaze with red fruit vinegar and mix. TRAINING Put each element in a pipette for more regularity and set up harmoniously.
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Chicken Piccata Meatballs

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  Chicken Piccata Meatballs Ingredients 1 lb. ground chicken 1/2 cup panko breadcrumbs 2 Tbsp. grated pecorino Romano cheese 1 tsp. dried Italian seasoning 1/2 tsp. kosher salt 1/4 tsp. black pepper 1 large garlic clove, grated on a Microplane 1 large egg, lightly beaten 2 Tbsp. olive oil 1 medium shallot (1 1/4 oz.), minced 2/3 cup unsalted chicken stock 1/4 cup fresh lemon juice 3 Tbsp. drained capers 3 Tbsp. cold butter, cut into small pieces 2 Tbsp. chopped fresh parsley (optional) Directions Make chicken meatballs: Place chicken in a large bowl. Add breadcrumbs, cheese, Italian seasoning, salt, pepper, garlic, and egg; mix well with hands. Divide mixture into 16 equal portions, shaping each into a ball. Cook meatballs: Heat oil in a large cast-iron skillet over medium. Add meatballs to pan; cook 10 minutes, browning on all sides. Remove meatballs from pan (they won’t be completely done). Make sauce: Add shallots to pan; cook 2 minute
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Grilled Short Ribs with Anchovy Vinaigrette

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  Grilled Short Ribs with Anchovy Vinaigrette Ingredients 1 red bell pepper One 2-ounce tin of anchovies—1 tablespoon of oil reserved, fillets drained and minced 2 large garlic cloves, minced 1/4 cup plus 1 tablespoon fresh lemon juice 1/2 teaspoon crushed red pepper 1 cup chopped flat-leaf parsley 3/4 cup extra-virgin olive oil Salt Freshly ground pepper 6 pounds flanken-cut beef short ribs (cut across the bones), about 1/4 inch thick Vegetable oil, for rubbing Directions Light a grill. Grill the bell pepper over high heat, turning frequently, until charred all over. When the pepper is cool enough to handle, discard the skin, seeds and stem. Thinly slice the pepper. In a bowl, whisk the anchovies and their oil with the garlic, lemon juice and crushed red pepper. Stir in the parsley and olive oil and season with salt and pepper. Stir in the sliced bell pepper. Rub the ribs with vegetable oil and season with salt and pepper. Grill over high heat until nic
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