FINE DINING MONSTER

  Two-Mushroom Velouté Ingredients 1 ¼ pounds white mushrooms (1 pound finely chopped, 1/4 pound thinly sliced) 1 tablespoon fresh lemon juice 4 ½ cups chicken stock or low-sodium broth 1 pound shiitake mushrooms (stems discarded and caps finely chopped) 2 large garlic cloves (minced) 2 teaspoons vegetable oil Salt and freshly ground pepper ¼ cup crème fraîche 1 ½ teaspoons ground coriander Chopped chervil or parsley (for garnish) Directions In a bowl, toss the chopped white mushrooms with the lemon juice. In a large saucepan, combine the chicken stock with the chopped white and shiitake mushrooms and the garlic and bring to a boil; simmer over moderately low heat until the mushrooms are tender, about 10 minutes. Meanwhile, in a medium nonstick skillet, heat the oil. Add the sliced white mushrooms and cook over moderately high heat, stirring, until golden brown and tender, about 4 minutes. Season with salt and pepper. Working in batches, puree the soup in

  Smoky Butternut Squash Soup Ingredients 2 tablespoons unsalted butter 1 medium onion, finely chopped One 3-pound butternut squash, peeled and diced (8 cups) 1 small canned chipotle in adobo, chopped 7 cups chicken or turkey stock or low-sodium broth 2 tablespoons honey Salt 1 cup crème fraîche 1/4 cup finely chopped chives, plus more for garnish Directions In a large pot, melt the butter. Add the onion and cook over moderate heat until softened. Stir in the squash and chipotle and cook for 1 minute. Add the stock and honey and bring to a boil. Simmer until the squash is tender, about 30 minutes. Puree the soup until smooth; season with salt. In a small microwave-safe bowl, stir the crème fraîche with the 1/4 cup of chives. Microwave until just melted, 30 seconds. Serve the soup with a swirl of chive cream and a sprinkling of chives.  

  Quiche Lorraine Ingredients Crust 3 1/2 cups all-purpose flour, plus more for dusting 2 teaspoons kosher salt 1 1/4 cups (10 ounces) unsalted butter, cubed and chilled 4 tablespoons shortening, cubed 2/3 cup ice water, plus more as needed Filling 3 strips bacon 3 large eggs, beaten 1 1/4 cups heavy cream or half-and-half 1 teaspoon kosher salt 1/4 teaspoon white pepper 1 pinch nutmeg 3/4 cup grated Gruyère cheese, divided Directions Make the crust Whisk flour with salt in a medium bowl. Using your fingertips, blend in butter and shortening until they resemble small peas. Sprinkle water on top and mix until dough begins to come together; add another tablespoon or 2 of ice water as needed. Turn dough out onto a work surface and gently knead 2 or 3 times, just until it comes together. Divide dough in half and pat each half into a 1-inch-thick disk, wrap in plastic and refrigerate until firm, about 1 hour. Roll out dough on a lightly floured work sur

  Sausage and Red Onion Sheet Pan Quiche Ingredients Crust 3 ½ cups all-purpose flour (about 14 7/8 ounces), plus more for work surface 1 tablespoon kosher salt 1 teaspoon black pepper 1 ¼ cups unsalted butter (10 ounces), cut into 1/2-inch pieces and chilled 8 to 10 tablespoons ice water, as needed Filling 1 tablespoon canola oil 8 ounces bulk breakfast sausage 18 large eggs 2.25 cups half-and-half 1 tablespoon kosher salt 1 ½ teaspoons black pepper 9 ounces Gruyère cheese, shredded (about 2 1/4 cups) 1 small red onion, cut into 1/4-inch rings 2 tablespoons fresh thyme leaves 1 cup loosely packed baby arugula Directions Make the crust: Pulse flour, salt, and pepper in a food processor until combined, about 4 pulses. Scatter butter pieces over flour mixture; pulse in 1-second bursts until butter is the size of small peas, 9 to 10 pulses. Drizzle ice water into mixture, 1 tablespoon at a time, pulsing until mixture resembles coarse meal. Turn out

  Pain au Chocolat Ingredients All-Butter Croissant Dough All-purpose flour, for dusting 24 (3-inch) 44% cacao chocolate baking sticks (such as Cacao Barry Extruded Bâtons Boulangers) 1 large egg 2 teaspoons whole milk 2 cups hot waterDirections Line 2 baking sheets with parchment paper; set aside. Uncover refrigerated croissant dough, and transfer to a lightly floured surface. Lightly flour top of dough; roll into a 19- x 11-inch rectangle. Using a pizza cutter, trim edges to form an 18- x 10-inch rectangle; discard scraps. Cut dough into 12 (5- x 3-inch) rectangles. Place rectangles in a single layer on 1 prepared pan; cover tightly with plastic wrap, and refrigerate 15 minutes. Place 1 dough rectangle on a clean work surface with a short side closest to you. Place 1 chocolate baking stick crosswise, 1/2 inch from bottom short side of dough rectangle. Place a second chocolate baking stick crosswise, 1 1/2 inches from top short side. Starting at bottom short side, ro

  Sea Salt Rib Roast Ingredients Roast 1 (9-pound) boneless beef rib roast 3 tablespoons flaky sea salt (such as Maldon) 1 1/2 teaspoons sel gris Morel Cream Gravy 1/4 cup grapeseed oil, divided 1 pound fresh morel mushrooms or button mushrooms, sliced (about 7 cups), divided 1/3 cup sherry vinegar 4 1/4 cups heavy cream, divided 1 1/2 teaspoons chopped fresh tarragon 1 1/2 teaspoons fleur de sel Directions Preheat oven to 425°F with oven rack in lower third of oven. Rub roast all over with sea salt and place roast, fat cap up, on a wire rack set inside a roasting pan. Let roast stand at room temperature while oven is preheating, about 30 minutes. (Roast may be seasoned and refrigerated, uncovered, up to overnight. Let stand 30 minutes at room temperature before proceeding.) Insert a probe thermometer in thickest part of roast. Roast in preheated oven until meat is lightly browned, 20 to 25 minutes. Without opening oven, reduce oven temperature to 225°F. C

  Picanha Roast Ingredients 1 (3- to 3 1/2-pound) picanha (coulotte) roast 1/2 cup red wine vinegar 1 tablespoon plus 1 teaspoon granulated sugar 2 tablespoons pink peppercorns 1/2 cup (4 ounces) unsalted butter 5 dried red Chinese chiles 1 fresh bay leaf, cut in half crosswise 1/2 teaspoon minced fresh rosemary plus 1 rosemary sprig 1 1/2 tablespoons red vermouth 1 tablespoons fine sea salt, divided 1/4 teaspoon Worcestershire sauce 1 teaspoon black pepper Flaky sea salt, for garnish Directions Trim off any silver skin that might be clinging to the underside of the picanha roast. Trim off any mottled or soft fat, leaving at least a 1/2- to 3/4-inch-thick fat cap. Lightly score the fat, creating a 1/2-inch-wide crosshatch pattern. Set aside at room temperature until ready to use, about 30 minutes. Stir together vinegar and sugar in a small saucepan; bring to a boil over medium-high. Boil, stirring occasionally, until reduced to about 5 teaspoons and th

  Garlic-Butter Rib Roast Ingredients 2 medium garlic heads (about 2 ounces each), cloves peeled 1 large (2 ounce) shallot, roughly chopped (about 3 tablespoons) 3 tablespoons chopped fresh rosemary leaves 2 tablespoons chopped fresh thyme leaves 2 tablespoons chopped fresh chives, plus more for serving 5 anchovy fillets (from 1 [2-ounce] can), drained  2 tablespoons kosher salt, divided 4 teaspoons freshly ground black pepper, divided, plus more for serving 2 cups (1 pound) unsalted butter, softened 1 (5-pound) boneless rib-eye roast, fat cap trimmed to 1/2-inch thick 4 to 6 cups beef broth 2 teaspoons cornstarch Flaky sea salt, for serving Directions Place garlic cloves in a food processor, and process until almost a paste, about 2 minutes, stopping to scrape down sides as needed. Add shallot, rosemary, thyme, chives, anchovies, 1 tablespoon of the salt, and 2 teaspoons of the pepper to food processor. Pulse until shallot is finely chopped, about 5 pul

  Herbed Salmon Tartare with Chips Ingredients 1 English cucumber—peeled, seeded and cut into 1/4-inch pieces Fine sea salt Pepper 8 ounce skinless salmon fillet, finely chopped 8 ounce skinless hot-smoked salmon fillet, finely chopped 1/2 cup finely chopped chives 1/2 cup finely chopped dill sprigs 12 cornichons, finely chopped 1 small shallot, finely chopped 1 tablespoon fresh lemon juice 3/4 cup crème fraîche Potato chips or crostini, for serving Directions In a colander set over a bowl, toss the cucumber with 2 teaspoons of sea salt and let stand for 30 minutes. Rinse the cucumber well and pat dry with paper towels. Transfer the cucumber to a medium bowl and stir in the fresh salmon, hot-smoked salmon, chives, dill, cornichons, shallot and lemon juice. Gently fold in the crème fraîche until just incorporated. Season with salt and pepper and serve with potato chips or crostini.  

  Crudités and Fermented Soybean Dip Ingredients 4 1/2 ounces fresh chives, cut into 2-inch pieces (about 5 cups) 1 cup grapeseed oil 2/3 cup soybean paste (such as Pantai Norasingh or Healthy Boy) 2 tablespoons drained fermented soybeans in syrup (such as Dragonfly) 1 (1/4-ounce) envelope unflavored gelatin 2 tablespoons cold water 1/4 cup heavy cream 2 2/3 cups sour cream or crème fraîche 1 tablespoon fresh lemon juice Extra-virgin olive oil, for drizzling Assorted crudités (such as radishes, turnips, carrots, bell peppers, broccoli, chard, and edible flowers), for serving Directions Prepare an ice bath. Process chives and grapeseed oil in a blender until completely smooth and hot, about 2 minutes. Transfer to a small bowl, and place bowl in ice bath. Cool until mixture is room temperature, 10 to 15 minutes. Remove bowl from ice bath; cover and chill 8 hours or overnight. Line a fine wire-mesh strainer with cheesecloth, and place over a medium bowl. Pour

  Ricotta and Roasted Grape Crostini Ingredients 1 pound seedless mixed green and black grapes, stems discarded 1 tablespoon aged balsamic vinegar 2 rosemary sprigs, plus chopped fresh rosemary for garnish 3 tablespoons extra-virgin olive oil Flaky sea salt Pepper 3 tablespoons pine nuts Twelve 1/2-inch-thick baguette slices 3/4 cup fresh ricotta cheese Honey Finely grated lemon zest, for serving Directions Preheat the oven to 400°. On a parchment paper-lined baking sheet, toss the grapes with the vinegar, rosemary sprigs and 2 tablespoons of the olive oil. Season with salt and pepper and toss to coat. Roast for about 15 minutes, stirring occasionally, until the grapes are softened and the skins start to pop. Meanwhile, spread the pine nuts in a pie plate and roast in the oven for 6 to 8 minutes, until golden. Brush the baguette slices with the remaining 1 tablespoon of olive oil. Arrange on a baking sheet and toast for about 8 minutes, until golden and cr

  Sweet Potato and Feta Bourekas Ingredients 1 small sweet potato (about 8 ounces), peeled and cut into 1-inch cubes 1/3 cup crumbled Bulgarian feta cheese 1/4 cup roughly chopped fresh dill 1 tablespoon finely chopped kalamata olives 1/2 teaspoon kosher salt 1 large egg, lightly beaten, divided 1 (17.3-ounce) package frozen puff pastry sheets, thawed 2 teaspoons water Sesame seeds Directions Place sweet potato cubes in a small saucepan; add cold water to cover by 2 inches. Bring to a boil over high; reduce heat to medium-low, and simmer until potatoes are fork-tender, about 10 minutes. Drain; transfer to a medium bowl. Let cool completely, about 30 minutes. Add feta, dill, olives, salt, and 2 tablespoons of egg; mash mixture with a fork until almost creamy (some lumps are OK). Preheat oven to 400°F. On a lightly floured surface, roll 1 pastry sheet into a 12-inch square. Cut sheet into 16 (3-inch) squares. Transfer squares to a parchment paper–lined baking sh

  Duck Liver Pâté with Blackberry Conserva Ingredients DUCK LIVER PÂTÉ 14 ounces duck livers (about 1 1/4 cups) 1 tablespoon plus 1/4 teaspoons kosher salt, divided 1/2 cup plus 2 tablespoons unsalted butter (5 ounces) 1 medium-size yellow onion, thinly sliced 10 fresh sage leaves 1/3 cup Champagne or dry white wine 1/3 cup duck fat, melted BLACKBERRY CONSERVA 2 pounds fresh or frozen blackberries 5 tablespoons granulated sugar 2 tablespoons water 4 thyme sprigs 3 whole cloves 1/8 teaspoon kosher salt Pinch of black pepper Grilled bread slices and whole-grain mustard, for serving Directions Make the duck liver pâté Stir together livers and 1/4 teaspoon salt in a medium bowl; set aside. Melt butter in a large skillet over medium. Add onion, and cook, stirring occasionally, until softened and translucent but not browned, about 10 minutes. Transfer onion mixture to bowl of a food processor. Add livers to skillet, and cook over medium until brigh

  Brussels Sprouts Baba Ghanoush Ingredients 1/2 pound brussels sprouts, trimmed and halved lengthwise 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 teaspoon kosher salt, divided, plus more to taste 1/2 cup hazelnuts 1 cup tahini (such as Soom) 1/4 cup fresh lemon juice (from 2 lemons) 1/2 teaspoon ground cumin 1 ice cube 1/2 cup cold water 1/4 cup chopped fresh flat-leaf parsley Directions Preheat oven to 500°F. Toss together brussels sprouts, oil, and 1/4 teaspoon salt on a large rimmed baking sheet. Spread in a single layer, and roast in preheated oven until tender and lightly charred, about 12 minutes. Transfer to a plate to cool. Reduce oven temperature to 300°F. Spread hazelnuts on a large rimmed baking sheet, and bake at 300°F until golden and skins wrinkle, about 8 minutes. Transfer to a clean kitchen towel, and rub off skins. Let stand until cool enough to handle; coarsely chop. Place tahini, lemon juice, cumin, ice cube, half of

  Sausage-Stuffed Fried Olives Ingredients 1 1/2 pounds mild Italian pork sausage (about 6 links), casings removed 2 ounces pecorino Romano cheese, grated (about 2/3 cup), plus more for garnish 1 1/4 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup), plus more for garnish 5 large eggs, beaten, divided Pinch of crushed red pepper (optional) 1/2 cup whole milk 2 cups dry breadcrumbs, divided 8 ounces pitted Castelvetrano olives (about 3 cups), drained and rinsed 1 cup all-purpose flour (about 4 1/4 ounces) Canola oil, for frying Directions Stir together sausage, cheeses, 1 egg (about 2 tablespoons beaten egg), and, if desired, crushed red pepper in a large bowl until well combined. Stir together milk and 1/2 cup breadcrumbs in a medium bowl. Let stand until breadcrumbs absorb milk, about 5 minutes. Add breadcrumb mixture to sausage mixture, and stir well to combine. Cut a lengthwise slit down the side of each olive. Take a small pinch (about 1/2 teas

  Garlic-Butter Steak Bites Ingredients 2 pounds beef strip steak (1-inch thick), cut into 1-inch pieces 2 teaspoons kosher salt, divided 1 teaspoon black pepper, divided 2 tablespoons vegetable oil 5 medium garlic cloves, finely chopped (3 tablespoons) 1/3 cup dry vermouth 4 tablespoons unsalted butter, cubed 2 teaspoons Worcestershire sauce 1 tablespoon finely chopped fresh flat-leaf parsley Directions Gather ingredients. Heat a large cast-iron skillet over medium-high. Sprinkle steak all over with 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper. Add oil to skillet and heat until shimmering. Add half of the steak pieces to skillet, keeping space between each piece. Cook, undisturbed, until browned and crispy on bottoms, about 1 minute. Flip steak pieces and continue cooking until browned on other side, about 1 minute. Flip pieces again and cook, turning occasionally, until most sides are browned and crispy and steak is almost medium-rare, 1 to 2 m

  Mulled Wine Ingredients 20 whole cloves 8 whole star anise 6 cinnamon sticks 1 whole nutmeg, smashed 2 (750-ml) bottles dry red wine (such as Blaufränkisch, Zweigelt, or Pinot Noir) 4 (6- x 1-inch) orange peel strips (from 2 large oranges) 2 vanilla bean pods, halved lengthwise 2 ounces pure maple syrup 2 ounces honey 6 ounces applejack brandy (such as Laird’s) Directions Heat cloves, star anise, cinnamon sticks, and nutmeg in a small skillet over low, stirring often, until toasted and fragrant, about 5 minutes. Transfer spice mixture to a large saucepan over medium-low; stir in wine, orange peel strips, vanilla bean pods, maple syrup, and honey. Slowly bring wine mixture to just below a simmer, stirring occasionally, 15 to 20 minutes. Remove from heat, and let steep until spices bloom and infuse into wine, about 30 minutes. Return saucepan to medium-low; stir in applejack, if desired, and continue to cook, stirring occasionally, until warmed through, ab

  Coconut Arroz con Leche Tamales Ingredients 2 3/4 cups water, divide 3/4 cup uncooked jasmine rice 2 (2-inch) cinnamon sticks 1 (13.5-ounce) can unsweetened full-fat coconut milk 1 1/4 cups whole milk, divided 1 1/2 cups granulated sugar, divided 1 vanilla bean, seeds scraped 3/4 teaspoon almond extract 1 tablespoon plus 3/4 teaspoon kosher salt, divided 1 cup unsalted butter (8 ounces), softened 1/2 cup vegetable shortening 2 pounds  Homemade Fresh Masa  (about 3 1/2 cups) or masa harina prepared according to pkg. directions 24 dried corn husks (about 9 inches long and 7 inches wide at widest point), plus more for lining steamer, soaked at least 1 hour or up to overnight Cajeta (goat's milk caramel) or dulce de leche, for serving Directions Bring 1 3/4 cups water, rice, and cinnamon sticks to a boil in a large saucepan over medium. Boil, uncovered, stirring occasionally, until water is mostly absorbed, 6 to 10 minutes. Stir in coconut milk, 3/4

  Champagne Margaritas Ingredients 1/2 c. fresh lime juice 1 c. silver tequila 1/2 c. orange liquer 1 bottle champagne (about 3 cups) lime wedges, for rim salt, for rim Directions Step 1Combine all ingredients in a large pitcher and stir well. Step 2Run lime wedges around the rim of each champagne flute and dip the rims in coarse salt. Step 3Divide margaritas between flutes and garnish with lime wedges.  

  Champagne Punch Ingredients 4 c. white-cranberry-strawberry juice 1/2 c. vodka (orange or strawberry vodka) 1/2 c. orange liqueur, such as triple sec 1 blood orange  4 c. Ice 1/2 c. frozen cranberries 1 c. halved strawberries 1 (750-mL.) bottle white sparkling wine, such as prosecco, cava, or champagne Directions 1In a large bowl, combine the juice, vodka, and orange liqueur. (This mixture can be refrigerated for up to 24 hours.) 2Cut the orange in half. Juice one of the orange halves into the punch bowl. Thinly slice the remaining half into semicircles.  3Add the ice, cranberries, strawberries, and orange slices. Just before serving, carefully pour in the sparkling wine. Tip: If white cranberry-strawberry juice is hard to find, use plain white cranberry juice!  

  Vegan "Eggnog" Ingredients 1/3 cup uncooked basmati rice (about 2 1/4 ounces) 3 cups water 1 cinnamon stick, plus more for garnish 3 cups unsweetened almond milk 1/4 cup granulated sugar 2 tablespoons tahini (such as Soom) 1 1/2 teaspoons vanilla extract 1/4 teaspoon kosher salt 1/4 teaspoon ground cardamom Freshly grated whole nutmeg, for garnish Directions Rinse rice 3 times; drain in a small fine wire-mesh strainer. Bring rice, 3 cups water, and cinnamon stick to a boil in a small saucepan over medium-high. Reduce heat to medium-low, and simmer, stirring occasionally, until rice is very tender and creamy, about 25 minutes. Remove from heat. Remove and discard cinnamon stick. Transfer rice mixture to a blender, and let cool 10 minutes. Add almond milk, sugar, tahini, vanilla, salt, and cardamom to blender. Process until smooth, about 1 minute. Pour mixture into a large saucepan. Heat over medium, stirring constantly, until hot, about 6 minutes.

  ola de Mono To make Cola de Mono at home, combine 4 cups of whole milk with half a cup of granulated sugar, half a cup of water, three cloves, two cinnamon sticks, one teaspoon nutmeg, and two teaspoons vanilla extract in a saucepan. Bring everything up to a gentle boil and stir until the sugar dissolves. Add in two to three tablespoons of instant coffee and simmer for two to three minutes. Cool the mixture to room temperature, pluck out the whole spices, and add a cup of aguardiente or the spirit of your choosing. Mix, chill, and enjoy the holiday drink the way Chileans do. Since every Chilean household has their own interpretation, the amounts listed above are not set in stone; feel free to experiment with different spices, portions, etc. depending on your preference.

  Grasshopper Ingredients 1 ounce créme de menthe 1 ounce créme de cacao 1 ounce heavy cream 1 teaspoon food coloring (if desired, for color) 3 crushed candy canes (for rim, if desired) 1 tablespoon vanilla frosting (for rim, if desired) Directions Combine all ingredients in an ice-filled cocktail shaker and shake for 20 seconds, until frosted on the outside of the shaker. Strain into coupe. Coat the rim of a coupe glass with vanilla frosting and dip in a plate of crushed candy canes to rim, if desired.    

  King Crab Appetizers Ingredients 2 (12 ounce) packages refrigerated biscuit dough 1 (8 ounce) package cream cheese, softened 1 (6 ounce) can crab meat, drained 2 tablespoons mayonnaise 2 tablespoons grated Parmesan cheese ½ cup shredded Cheddar cheese 2 tablespoons thinly sliced green onion 1 teaspoon Worcestershire sauce 1 pinch paprika Directions Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 tartlet pans. Divide rolls in half and press into the prepared tartlet pans. Set aside. In a large bowl, combine cream cheese, crab, mayonnaise, Parmesan cheese, Cheddar cheese, green onions and Worcestershire sauce. Spoon 1 teaspoon of mixture into tarts and garnish with paprika. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until light brown. These freeze wonderfully. Just reheat before serving.

  Jalapeno Popper Cups Ingredients 12 mini phyllo tart shells 4 ounces cream cheese, softened ½ cup shredded Cheddar cheese 2 jalapeno peppers, seeded and chopped 1 tablespoon hot pepper sauce bacon bits Directions Preheat an oven to 350 degrees F (175 degrees C). Place phyllo cups onto a baking sheet. Stir together cream cheese, Cheddar cheese, jalapenos, and hot sauce in a bowl. Spoon mixture into phyllo cups. Sprinkle bacon bits on top. Bake in preheated oven until golden brown, about 15 to 20 minutes. Serve warm.  

  Feta Cheese Foldovers Ingredients 8 ounces feta cheese, crumbled 3 tablespoons finely chopped green onions 1 egg, beaten 1 (17.5 ounce) package frozen puff pastry, thawed 1 egg yolk, beaten with 1 teaspoon water Directions Preheat oven to 375 degrees F (190 degrees C). In a small bowl, blend feta cheese, green onions, and egg. Cut pastry into 12 (3 inch) squares. Place a mounded tablespoon of feta mixture in the center of each square. Moisten edges with water, and fold pastry over filling to form a triangle. Press edges together firmly with a fork to seal. Lightly brush pastries with the egg yolk mixture. Bake for 20 minutes in the preheated oven, or until golden brown. Serve warm or at room temperature.  

  Bacon-Wrapped Dates Ingredients 1 pound pitted dates 4 ounces blue cheese 1 pound sliced bacon, cut in half Directions Preheat the oven to 375 degrees F (190 degrees C). Slice dates in half and open them up. Pinch off pieces of blue cheese and place them into the center of dates. Press date halves together to close. Wrap each date with a half-slice of bacon and secure with a toothpick. Arrange in a baking dish or on a baking sheet with sides to catch any grease. Bake in the preheated oven until bacon is crisp, 30 to 40 minutes. Turn dates over after the first 20 minutes for even cooking.  

  Crab-Stuffed Mushrooms Ingredients 2 tablespoons butter 2 tablespoons minced green onion 1 cup cooked crabmeat, finely chopped ½ cup dry bread crumbs ¼ cup shredded Monterey Jack cheese 1 egg, beaten 1 teaspoon lemon juice ½ teaspoon dried dill weed ½ cup butter, melted 1 ½ pounds fresh button mushrooms, stems removed ½ cup shredded Monterey Jack cheese ¼ cup dry white wine Directions Preheat oven to 400 degrees F (200 degrees C). Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed. Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish. Bake in preheated oven until cheese is melted and lightly

  Hot Crab Dip Ingredients 2 (8 ounce) packages cream cheese, at room temperature 1/3 cup sour cream 1/3 cup mayonnaise 1/4 cup ketchup 2 teaspoons Worcestershire sauce 2 cloves garlic, minced 1 lemon, zested and juiced 2 teaspoons seafood seasoning, such as OLD BAY® Seafood Seasoning 2 teaspoons paprika 1 teaspoon hot sauce 1 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper, or more to taste 6 ounces shredded white Cheddar cheese, divided salt to taste 1/2 cup sliced green onions 1 pound lump crab meat Directions Preheat the oven to 450 degrees F (230 degrees C). Stir cream cheese, sour cream, mayonnaise, ketchup, Worcestershire sauce, garlic, lemon zest and juice, seafood seasoning, paprika, hot sauce, freshly ground black pepper, cayenne, and 4 ounces shredded Cheddar cheese together in a bowl until well combined. Season with salt.  Add green onions and crab meat to the bowl; fold in gently with a spatula until evenly mixed. 

  Olive Puffs Ingredients 24 pimento-stuffed green olives 1 (17.25 ounce) package frozen puff pastry, thawed Directions Preheat oven to 400 degrees F (200 degrees C). Cut pastry into strips about 6 inches long and 1/2 inch wide. Wrap a belt of pastry around each olive. Place on an ungreased baking sheet. Bake for 20 minutes, or until golden brown.

  Holiday Hot Spinach Dip Ingredients 1 (10 ounce) package frozen chopped spinach, thawed and drained ½ cup red bell pepper, diced 1 tablespoon minced garlic 1 (6.5 ounce) jar artichoke hearts, drained and mashed ½ cup sour cream ½ cup grated Parmesan cheese salt and ground black pepper to taste ¼ cup heavy cream Directions Preheat oven to 350 degrees F (175 degrees C). Mix together spinach, bell pepper, garlic, artichokes, sour cream, and parmesan cheese. Season with salt and pepper. Mixture will be thick; add cream to thin to dip consistency. Spoon into a 1-quart baking dish. Bake for 20 minutes, or until bubbly. Serve with crackers.    

  Citrus Carp Ingredients ½ peel of small mandarin orange 3 pounds whole carp, cleaned and scaled 2 teaspoons salt ¼ cup cornstarch 2 cups sesame oil 2 ½ tablespoons chopped garlic 3 tablespoons minced fresh ginger root ¼ cup chopped green onion 3 tablespoons dry sherry 1 tablespoon black bean sauce 2 tablespoons soy sauce 1 tablespoon white sugar 6 tablespoons chicken stock Directions Soak the orange peel in warm water for 20 minutes or until it is soft. Drain, and rinse the peel under running water. Squeeze out extra liquid. Chop the peel and set aside. Make 3 or 4 slashes on either side of the fish and rub the fish with salt. Sprinkle the fish on both sides with cornstarch. Heat oil in a frying pan or wok. When the oil is hot, deep fry the fish on both sides for approximately 4 to 6 minutes per side; both sides of the fish should be browned. Remove the fish from the pan and let it drain on paper towels Dispense of all but 2 tablespoons of the oi

  Florns' Chinese Steamed Fish Ingredients 1 pound red snapper fillets ½ teaspoon salt ½ teaspoon ground black pepper 1 tablespoon grated fresh ginger 1 tablespoon soy sauce 2 teaspoons sesame oil 2 shiitake mushrooms, thinly sliced 1 tomato, quartered ½ fresh red chile pepper, seeded and chopped 2 sprigs cilantro, finely chopped Directions Bring about 1 1/2 inches of water to boil in a steamer fitted with a basket large enough for the snapper to lie flat. Season snapper with salt and pepper, and place in the steamer basket. Top fish with ginger, and drizzle with soy sauce and sesame oil. Place shiitake mushrooms, tomato, and red chile pepper in the steamer basket. Steam fish 15 minutes, or until easily flaked with a fork. Sprinkle with cilantro.  

  Crown Roast of Lamb with Jeweled Rice Stuffing Ingredients 4 tablespoons unsalted butter 1 small (5-ounce) yellow onion, finely chopped (3/4 cup) 1/2 cup (2 ounces) slivered almonds  1/2 teaspoon ground turmeric 1/2 teaspoon ground cumin 1 fresh bay leaf 3 cups chicken stock 1 1/2 cups long grain rice (10 ounces), rinsed well  1/2 cup (3 ounces) golden raisins 1/4 cup (1 1/4 ounces) dried currants 2 tablespoons extra-virgin olive oil 1 (2 1/2- to 3 1/2-pound) lamb crown roast (about 12 to 16 ribs) 3 teaspoons kosher salt, divided 1 1/2 teaspoons freshly cracked black pepper, divided  1/2 cup finely chopped fresh parsley Flaky sea salt Directions Heat the oven to 325°F. Heat the butter in a large pot or Dutch oven over medium-high, add onions;cook, stirring occasionally until soft and translucent, about 4 minutes. Add almonds, turmeric, cumin, and bay leaf; cook, stirring often, until the almonds are browned and the spices are fragrant, about 2 mi