FINE DINING MONSTER

  Spiced Harissa Ragù with Tahini Yogurt Ingredients 1/4 cup vegetable oil 3 large onions, finely chopped Kosher salt Pepper 1 pound ground beef 1 pound ground lamb 10 garlic cloves, finely chopped 1 cup shelled pistachios, coarsely chopped, plus more for garnish 1 tablespoon harissa 2 1/2 teaspoons ground cumin 1 1/2 teaspoons hot paprika 1 teaspoon ground coriander 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 1 cup whole-milk yogurt 1/4 cup tahini Roasted cherry tomatoes and warm pita, for serving Directions In a large saucepan, heat the oil until shimmering. Add the onions and a generous pinch of salt and cook over moderate heat, stirring occasionally, until lightly browned, about 12 minutes. Add the beef, lamb and garlic and cook, breaking up the meat with a wooden spoon, until the meat is cooked through, 8 to 10 minutes. Stir i...

  Vegan cacciatore Ingredients (12) 2 tbsp extra virgin olive oil 3 zucchini, cut into batons 1 brown onion, sliced 1 red capsicum, deseeded, sliced 3 garlic cloves, sliced 80ml (1/3 cup) vegan red wine (see notes) 400g can finely chopped tomato 250ml (1 cup) vegan chicken-style or vegetable stock 2 fresh bay leaves 85g (1/2 cup) mixed pitted olives 1 cup fresh basil leaves Cooked penne, to serve Method Step 1 Preheat oven to 200C/180C fan forced. Heat the oil in a large ovenproof frying pan over high heat. Add the zucchini. Cook, turning, for 3 minutes or until golden. Transfer to a plate. Step 2 Add the onion, capsicum and garlic to the frying pan. Reduce heat to medium-low. Cook, stirring occasionally, for 15 minutes or until soft. Add the wine. Cook for 2 minutes or until reduced. Stir in the tomato, stock and bay leaves. Return the zucchini to the pan. Step 3 Transfer the frying pan, uncovered, to the oven and bake for 30 minut...

  Soboro Donburi (Gingery Ground Beef with Peas over Rice) Ingredients 1 pound 90% lean ground beef 1/3 cup sake 1/4 cup soy sauce 1/4 cup dashi or water 1 1/2 tablespoon granulated sugar 1/2 cup frozen English peas, thawed 1 tablespoon grated peeled fresh ginger 5 cups hot cooked rice 2 tablespoon beni shoga (Japanese pickled ginger) or 1 large tomato, sliced Directions Stir together ground beef, sake, soy sauce, dashi, and sugar in a small Dutch oven or medium-size, heavy saucepan. Cook over medium-high, stirring often to break up large lumps of beef, 5 minutes. Stir in peas and ginger; cook, stirring occasionally, until liquid is mostly evaporated and beef is no longer pink but is still moist, about 4 minutes. Remove from heat. Divide rice evenly among 4 large bowls. Spoon 1/2 cup beef mixture over each. Garnish with pickled ginger.  

  Charleston Chewies Ingredients Baking spray with flour 3/4 cup (6 oz.) unsalted butter 2 1/2 cups packed light brown sugar 3 large eggs, at room temperature 1 1/2 tsp. vanilla extract 2 1/2 cups pecans, chopped 2 cups (8 oz.) self-rising flour 2 Tbsp. powdered sugar (optional) Directions Prepare pan: Preheat oven to 350°F. Evenly coat a 13- x 9-inch baking dish with baking spray. Gather your ingredients. Combine butter and sugar: Melt butter in a medium nonstick saucepan over low. Add brown sugar, and cook, stirring constantly, until smooth, about 1 minute. Transfer to a large heatproof bowl, and let cool slightly, about 5 minutes. Add remaining ingredients: Whisk eggs and vanilla into brown sugar mixture until well combined and smooth. Add pecans and  flour, folding in with a rubber spatula until evenly combined (batter will be thick). Spread batter eve...

  Cucumber Basil Martini Ingredients 1 teaspoon fresh ginger, finely grated 1 3-inch piece of cucumber, peeled, seeded and diced 3 basil leaves (2 torn, 1 for garnish) 2 ounces gin 1 ounce simple syrup 3/4 ounce fresh lime juice 1 cucumber ribbon (for garnish) Directions In a cocktail shaker, muddle the diced cucumber, grated ginger, and 2 torn basil leaves. Add the simple syrup, gin, lime juice and fill the shaker with ice. Shake for 15–20 seconds until well chilled. Double strain through a fine mesh strainer into a coupe or Martini glass. Garnish with a the cucumber ribbon and the remaining whole basil leaf.

  Samoan Tropical Fruit Salad Ingredients 5 ounces baby spinach 1 papaya (small) 1-2 avocado 1 canteloupe (small) 1-2 limes (for dressing, to taste) Instructions Add the spinach to 2 large platters or one large bowl. Slice the papaya in half, then remove seeds. Cut in strips, removing skin, and layer on salad. Do the same with the avocado and cantaloupe. Dress with a few squeezes of fresh lime juice (and serve with extra lime slices on the side). Enjoy!