FINE DINING MONSTER

  Instant Pot Red Posole Ingredients 2 pounds pork shoulder, cut into 1-inch cubes 1 medium onion, diced 3 cloves garlic, pressed 1 teaspoon New Mexico chili powder 1 teaspoon garlic salt 1 teaspoon dried oregano 1 teaspoon freshly ground black pepper ½ teaspoon chipotle chile powder ½ teaspoon ground cumin 2 tablespoons olive oil 4 cups low-sodium chicken broth 1 (14.5 ounce) can red enchilada sauce 1 (4 ounce) can diced green chiles ⅓ cup chopped cilantro 1 (15 ounce) can golden hominy, drained Directions Combine pork, onion, garlic, chili powder, garlic salt, oregano, black pepper, chipotle powder, and cumin in a large bowl; set aside. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot. Cook and stir pork mixture in hot oil in s...

  Black Olive Tapenade with Figs and Mint Ingredients 3/4 cup pitted oil-cured black olives 3/4 cup pitted kalamata olives 6 small dried figs, coarsely chopped 2 tablespoons capers, rinsed 2 small garlic cloves, crushed 1/4 cup packed mint leaves 4 anchovy fillets 1/4 cup extra-virgin olive oil Kosher salt Freshly ground pepper Bagel chips, for serving Directions In a food processor, pulse the olives, figs, capers, garlic, mint, anchovies and olive oil until the tapenade is thick and somewhat chunky. Season with salt and pepper. Transfer the tapenade to a bowl, cover and refrigerate until chilled. Serve with bagel chips.  

  Camembert Baked in the Box Ingredients One 8-ounce wheel of Camembert, unwrapped Crackers and apple slices, for serving Directions Preheat the oven to 375°. Set the box of cheese in a baking dish and bake, uncovered, until just melted, about 15 minutes. Slice off the top rind and serve immediately with crackers and apple slices.

  Cherry Cheesecake Brownies Ingredients 1 (8-oz.) pkg. cream cheese, softened 1/4 cup powdered sugar 4 large eggs, at room temperature 3/4 tsp. kosher salt, divided 1/2 cup all-purpose flour 1/3 cup Dutch-process cocoa 1/2 cup unsalted butter 1/2 cup 60% cacao bittersweet chocolate chips (from 1 [12-oz.] pkg.) 1 cup granulated sugar 1/4 cup packed dark brown sugar 1 tsp. vanilla extract 3/4 cup cherry pie filling (such as Lucky Leaf) Directions Preheat oven to 350°F. Coat an 8-inch square metal baking pan with cooking spray; line with parchment paper or aluminum foil, leaving a 2-inch overhang on all sides. Set aside. In a medium bowl, beat cream cheese and powdered sugar with an electric mixer on low speed until light and fluffy, about 1 minute. Add 1 of the eggs and 1/4 teaspoon of the salt; beat until just combine...

  Broiled Lamb Chops Ingredients 3/4 cup dry red wine 1/3 cup orange juice 4 garlic cloves, chopped 4 shallots, chopped 2 tablespoons rosemary, minced 1 1/2 tablespoons oregano, minced 3 tablespoons olive oil 18 (2-to-3-ounce) lamb rib chops (or 12 loin chops) 1 teaspoon salt 1 teaspoon pepper 6 teaspoons honey Directions Whisk together dry red wine, orange juice, garlic, shallots, rosemary, oregano, and olive oil in a small bowl. Pour mixture into a large heavy-duty zip-top plastic bag, reserving 1/4 cup; add lamb chops. Seal bag, and chill 2 hours. Remove chops from marinade, discarding marinade. Sprinkle with salt and pepper. Place chops on a lightly greased rack in a broiler pan. Stir together reserved 1/4 cup wine mixture and honey. Broil chops 3 inches from heat (with electric oven door partially open) 5 minutes on each side or to desired degree of ...

  Tuna tartare with truffle Ingredients Tuna Black radish Celeriac Grenada Kumquat Black Truffle Shallots Truffle Vinaigrette Yuzu Preparation Cut the tuna into small cubes. Cut the celery ball into brunoise as well as the black radish, chop the shallots. Toss everything with a touch of Dijon mustard, YUZU truffle vinaigrette, pomegranate seeds and chopped chives. Arrange everything in a stainless steel circle and finish with the Kumquat pickles, a few arugula leaves, a few slices of summer truffle and a ribbon of black radish. Finally, place a few drops of yuzu gel around it.