FINE DINING MONSTER

  Grilled Vegetables Marinated in Garam Masala INGREDIENTS Garlic 3 cloves, finely chopped Chili pepper 1 small, red, finely chopped Vegetable oil Yogurt 100 g, natural Potatoes 3, peeled and cubed Carrots 6 small, new, cut in half lengthways Cauliflower 12 florets Zucchini 2, cut into rounds Eggplants 1, cubed Garam masala 1 tbsp Curry powder 1 tbsp Salt To taste Preparation In a bowl, mix together the yogurt, spices, garlic, chilli and 3 tbsp oil. Cook the carrots and potatoes in boiling salted water for 15 minutes. Drain and allow to cool. Cook the cauliflower in a separate pan of salted boiling water for 12 minutes until tender but firm. Place the vegetables in a roasting tin and coat with the yogurt mixture. Leave to marinate for one hour. Preheat the oven to 240C/gas 9. Cook the vegetables in the oven for 20 minutes, turning once or twice so they cook evenly. Turn on the grill and grill for a further 10 minutes until browned. Serve the 

  Sour Orange Yucatán Chickens Ingredients 20 garlic cloves, halved 1/4 cup vegetable oil 1 1/3 cups fresh orange juice 1/2 cup fresh lemon juice 1/4 cup pure ancho chile powder 2 tablespoons hot paprika 4 teaspoons kosher salt, plus more for seasoning 2 teaspoons ground cumin Two 3 1/2-pound chickens 1/4 cup plus 1 tablespoon honey Directions In a food processor, mince the garlic with the vegetable oil. Add the orange and lemon juices, chile powder, paprika, salt and cumin and blend well. Loosen the skin on the chicken breasts and around the legs. Put each chicken in a bowl and cover with the marinade. Rub the marinade under the skin and in the cavity. Turn the chickens breast side up and refrigerate overnight. Preheat the oven to 350°. Set the chickens breast side up in a large roasting pan and season with salt. Add the marinade to the pan, along with 1 cup of water. Bake for 1 hour. Spoon 1/4 cup of the pan juices into a small bowl and stir in 3 tablespo

  Financier cake INGREDIENTS Unsalted butter 150g / 5.3 oz Icing sugar 175g / 6.2 oz Ground almonds 150g / 5.3 oz Plain flour 50g / 1.8 oz Egg whites 4 Almonds 2 tbsp / 1 oz Step01 Melt the butter in a saucepan until it starts to foam. Cook for a further 4 minutes until the butter is golden brown, and smells slightly nutty. Remove from the heat. Step02 Combine the icing sugar, ground almonds and plain flour in a mixing bowl. Then stir in the egg whites. Gradually add the heated butter until you have a smooth mixture. Leave to chill in the fridge, covered, for around 1 hour. Step03 Heat the oven to gas 6, 200°C, fan 180°C. Butter a baking tray with 12 rectangular moulds. Spoon the batter into the moulds, and then use a knife to scrape off any excess. Sprinkle the flaked almonds over the top and then bake for around 16 minutes until golden and firm to touch. Step04 Remove from the oven and leave to cool for 10 minutes. Then turn out from the moulds onto a wi

  Prawn Malai Curry Ingredients Garam Masala: ¼ teaspoon cardamom seeds 3 whole cloves 3 (1-inch) pieces cinnamon stick 2 tablespoons vegetable oil 4 whole cloves 4 green cardamom pods 2 (1 1/2-inch) pieces stick cinnamon 1 onion, grated 1 ¼ teaspoons ginger paste 1 ¼ teaspoons garlic paste ½ teaspoon ground turmeric ¼ teaspoon cayenne pepper ½ cup finely chopped tomato ½ cup water 1 cup coconut milk 1 pound tiger prawns, peeled and deveined 1 teaspoon ghee (clarified butter) (Optional) Directions To prepare fresh garam masala, in a coffee grinder, grind cardamom seeds, 3 whole cloves, and 3 cinnamon sticks to a fine powder. Set aside. Heat vegetable oil in a skillet over medium heat. Add 4 whole cloves, 4 cardamom pods, and 2 sticks of cinnamon and fry for a few seconds (take care as cloves tend to pop out of the pan). Stir in grated onion and reduce the heat to medium-low. Cook and stir until liquid dries and onion no longer smells raw, abo

  Machhere Jhol (Bengali Fish Curry) Ingredients 2 large tomatoes, coarsely chopped 2 teaspoons ground cumin 1 tablespoon ground turmeric ½ teaspoon salt 2 cups water 1 tablespoon vegetable oil 2 pounds thick whitefish fillets, cut into large chunks ½ teaspoon mustard seeds ½ teaspoon cumin seeds ½ teaspoon black cumin seeds ¼ teaspoon fennel seeds, lightly crushed ¼ teaspoon fenugreek seeds Directions Bring the tomatoes, cumin, turmeric, salt, and water to a boil in a four quart saucepan; reduce heat to medium and maintain a simmer. Heat the oil in a skillet over medium-high heat; cook the fish in the oiled skillet until golden brown, 2 to 3 minutes per side. Transfer the fish to the saucepan. Heat a separate skillet over medium heat, and toast the mustard seeds, cumin seeds, black cumin seeds, fennel seeds, and fenugreek seeds until fragrant, just a few seconds. Stir the spices into the saucepan. Simmer until the flavors integrate, about 10 minutes m

  Vampiros Mexicanos Ingredients 1 cup ice cubes, or as needed 3 ounces sangrita (Mexican-style bloody mary mix with orange and lime) 1 ½ fluid ounces silver tequila (100% agave) 1 ½ ounces citrus-flavored soda (such as Squirt) ½ lime, juiced 1 pinch Mexican-style chili powder with lime (such as Tajin fruit seasoning) Directions Gather all ingredients.  

  Creamy Pesto Shrimp Ingredients 1 pound linguine pasta ½ cup butter 2 cups heavy cream ½ teaspoon ground black pepper 1 cup grated Parmesan cheese ⅓ cup pesto 1 pound large shrimp, peeled and deveined Directions Gather ingredients together. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in linguine and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 to 10 minutes; drain. Meanwhile, melt butter in a large skillet over medium heat. Stir in cream and season with pepper; cook, stirring constantly, for 6 to 8 minutes. Stir Parmesan cheese into cream sauce until thoroughly mixed. Stir in pesto and cook until thickened, 3 to 5 minutes. Stir in shrimp and cook until they turn pink, about 5 minutes. Serve sauce over hot linguine. Serve hot and enjoy!  

  Grilled Tuna Steaks with Citrus-Ginger Sauce Ingredients 3/4 cup plus 1 tablespoon safflower oil, plus more for brushing 1/2 cup thinly sliced fresh ginger 3 medium shallots, thinly sliced 3 large garlic cloves, thinly sliced 1 cup fresh red grapefruit juice 1 cup fresh orange juice 1/3 cup fresh lemon juice 3/4 cup dry white wine 3 tablespoons light soy sauce 2 cups chicken stock or canned low-sodium broth Six 1-inch-thick tuna steaks (about 2 1/4 pounds total) Salt and freshly ground pepper 1/4 cup wasabi paste Directions In a large skillet, heat 1 tablespoon of the safflower oil until shimmering. Add the sliced ginger, shallots and garlic and cook them over moderate heat until softened, about 3 minutes. Add the red grapefruit, orange and lemon juices along with the wine, light soy sauce and stock and bring to a boil over high heat. Cook until the sauce is reduced to 1/2 cup and is slightly syrupy, about 40 minutes. Set a fine-mesh sieve over the j

  Artichoke and olive pies 1 tbsp olive oil 1 brown onion, finely chopped 2 garlic cloves, crushed 2 x 170g jars marinated artichokes, drained, finely chopped 1/2 cup (85g) pitted green olives, finely chopped 1/2 cup (125ml) thickened cream 2 tsp Dijon mustard 4 sheets (25cm) ready-rolled frozen puff pastry, just thawed 1 egg, lightly whisked Step 1 Preheat oven to 200°C. Heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 5 minutes or until onion is soft. Add the artichokes, olives, cream and mustard and bring to the boil. Cook, stirring occasionally, for 5 minutes or until sauce reduces by half. Remove from heat and set aside to cool. Season with pepper. Step 2 Line an oven tray with baking paper. Place a pastry sheet on a clean work surface and brush lightly with egg. Spoon 16 x 1 1/2 teaspoonfuls of mixture, evenly spaced, onto the pastry sheet. Use a rolling pin to roll a pastry sheet to 3mm-

  Artichoke and bean dip with grissini 280g jar marinated artichoke hearts, drained 400g canned cannellini beans, rinsed, drained 1/2 cup (50g) grated parmesan 1 tbsp roughly chopped flat-leaf parsley 3-4 tbsp (60-80ml) olive oil, plus extra to drizzle Grissini, to serve Step 1 Place the artichoke hearts in a food processor with the beans, parmesan and parsley, and process to combine. Slowly add the oil through the feed tube and continue to process until smooth. Drizzle with extra oil and serve with grissini.  

  Buttermilk-Brined Roast Chicken Ingredients Kosher salt 11 garlic cloves—9 smashed, 2 thinly sliced 2 tablespoons sugar 2 tablespoons chopped rosemary or 5 Douglas fir sprigs 1 bay leaf 1/2 cup dried porcini mushrooms 1 quart buttermilk One 3 1/2-pound whole chicken 1 teaspoon unsalted butter, softened 2 tablespoons extra-virgin olive oil  Directions In a medium saucepan, combine 1/4 cup of salt with the smashed garlic, the sugar, rosemary, bay leaf and 2 cups of water. Bring to a simmer, stirring to dissolve the salt and sugar. Transfer the mixture to a very large bowl and stir in 2 cups of cold water. In a spice grinder, grind the mushrooms to a powder. (You should have about 3 tablespoons.) Whisk the porcini powder and buttermilk into the salt mixture. Place the chicken in the buttermilk brine, cover with plastic wrap and refrigerate for at least 6 hours or up to 12 hours. Preheat the oven to 425°. Remove the chicken from the brine and pat dry; discar

  Kabob Koobideh (Persian Ground Meat Kabobs) Ingredients 2 onions, peeled cheesecloth 1 pound ground lamb 1 pound ground beef 1 green onion, diced 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon sumac powder ½ teaspoon ground turmeric 2 eggs 8 (10 inch) metal skewers Directions Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out. Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes. Preheat an outdoor grill for medium heat and lightly oil the grate. Mold meat mixture onto the skewers. Cook on the preheated grill, rotating every minute, until nicely b

  Coconut rum cake INGREDIENTS Coconut flour 50g / 1.8 oz Cornstarch 1 tbsp / 0.5 oz Caster sugar 2 tbsp / 1 oz Vanilla powder 1 tbsp / 0.5 oz Cake mix 1 box Eggs 4, large Water 175ml / 5.9 oz Vegetable oil 115ml / 3.9 oz Dark rum 120ml / 4 oz White rum 120ml / 4 oz Salted butter 120g / 4.2 oz Granulated sugar 200g / 7 oz Step01 Heat the oven to gas 3, 165°C, fan 145°C. Grease a 10-inch Bundt pan and sprinkle the shredded coconut evenly on the bottom of the pan. Step02 Make homemade vanilla pudding mix by combining the cornstarch, caster sugar and vanilla powder. Then sift the cake and pudding mix together into a large mixing bowl. Add the eggs, 115ml water, vegetable oil, dark rum and 60ml coconut rum. Beat until smooth and fully incorporated. Step03 Pour the batter over the Bundt pan, and bake for around 1 hour. Remove from the oven and leave in the pan. Step04 Prepare the glaze. Combine the butter, 60ml water and sugar in a saucepan over a m

  Steak and Bacon Salad Ingredients FOR THE STEAK: 3 tbsp. olive oil 1 tbsp. adobo sauce (from a can of chipotle peppers) 1 tbsp. Worcestershire sauce 1 tbsp. honey 1 tsp. dried oregano 2 strip steaks (1 1/2 inches thick), extra fat trimmed Kosher salt and black pepper, to taste FOR THE DRESSING: 1/2 c. mayonnaise 1/4 c. sour cream 2 tbsp. buttermilk 1 tbsp. minced chipotle peppers in adobo sauce 1 tsp. honey 1 tsp. Worcestershire sauce Black pepper, to taste FOR THE SALAD: 1 10-ounce package mixed lettuce 1 pt. grape tomatoes, halved if large 3/4 c. crumbled blue cheese 1/2 c. pecans, toasted and chopped 8 slices thick-cut bacon, cooked Fried onions, for topping Directions 1For the steak: Combine the olive oil, adobo sauce, Worcestershire sauce, honey and oregano in a jar and shake vigorously. Pour into a resealable plastic bag and add the steaks. Seal and rub the marinade into the meat. Let marinate in the refrigerator for 2 to 4 ho

  Duck Rillettes Ingredients Spice Rub: 1 ½ tablespoons kosher salt 2 teaspoons ground black pepper, or more to taste 2 teaspoons dried thyme Seasoning Mixture (Potpourri): 12 cloves garlic 1 bunch fresh thyme sprigs 1 orange, zested into thin strips 6 (1/4-inch-thick) slices fresh ginger 3 bay leaves Duck: 1 whole duck 2 tablespoons unsalted butter, softened 1 tablespoon brandy (such as Armagnac) 2 teaspoons chopped fresh parsley 1 teaspoon chopped fresh chives 1/2 teaspoon Dijon mustard 1 pinch cayenne pepper salt and ground black pepper to taste 1/2 teaspoon grated orange zest 2 teaspoons fresh thyme leaves, or to taste Directions Preheat the oven to 250 degrees F (120 degrees C). Line a 9x13-baking dish with two pieces of aluminum foil. Make the spice rub: Stir kosher salt, pepper, and thyme together in a small bowl. Make the seasoning mix: Mix garlic, thyme sprigs, garlic, ginger, and bay leaves together in another bowl. Season d

  Sous Vide Duck Breast Ingredients 2 (8 ounce) boneless duck breast halves, skin on salt and ground black pepper to taste 2 teaspoons fresh thyme leaves 1 teaspoon vegetable oil Directions Cut several very shallow crosswise slashes across the skin of each duck breast about 1/2 inch apart. (The cuts should only barely cut into the skin and fat; don't cut into the meat.) Season skin sides with salt, then generously season meat sides with salt, pepper, and thyme. Place into a heavy-duty resealable plastic bag, squeeze out all the air, and seal. Refrigerate for 1 hour. Fill a large Dutch oven about 2/3 full with water and place over medium heat; heat to 135 degrees F (57 degrees C). Attach a candy thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature. Place a silicone hot pad into the bottom of the pot to keep the plastic bag from contacting the bottom of the pan. Place the sealed plastic bag into the Dutch oven. Cook, movin

  Tuna carpaccio: the recipe with avocado mayonnaise INGREDIENTS Tuna 400 g, super fresh Chili pepper 1, small Basil Mint Dill Thyme Serragghia variety half Avocado 1 ripe Vegetable oil30 ml, light Extra virgin olive oil Maldon salt Scallion to taste Preparation Tuna carpaccio with avocado mayonnaise is a light and elegant dish for serving as an appetizer or a starter to introduce elegant lunch and dinner parties, where the accent is placed on the aesthetic appeal of food.  The preparation of tuna carpaccio is actually very simple and offers a high-profile time-saving solution. The only rule? The ingredients must be spanking fresh. Here are all the steps for preparing tuna carpaccio with avocado mayonnaise.   Step01 Cut the tuna fillet into very fine slices using a sharp knife.  Step02 Now get on with preparing the avocado for the mayonnaise. Cut the avocado in half and then use the knife to stab the pit (seed) with a sharp blow and remove. Step0

  Beef and Beet Tartare by Andrea Marchesin INGREDIENTS Beef tenderloin 100 g Red beets 50 g Shallots 1 tea spoon Dijon mustard 1 tea spoon Egg yolks 2 Capers 1/2 tea spoon Worcester sauce 1/2 tea spoon Celery root as needed Balsamic vinegar Trout Roe 15 g Skimmed milk Butter Salt and pepper Agar agar Extra virgin olive oil Step01 Light up some charcoal and cook beets inside the embers. Once the beets are cooked, peel them, cut them in large, even cubes and keep the trimmings. From the cubes of beets make a fine concasse, preserve in the fridge. Step02 Blend the trimmings with a little vegetable stock and strain the mixture trough a fine sieve. Add a little balsamic vinegar and 4% agar agar to the blended beet juice. Heat gently and process it with a hand blender to dissolve the agar agar. Cool down the mixture in an ice bath. Once thickened, process with a hand blender one more time, then pass it trough a fine sieve. Keep the blended bee

  Herb-Roasted King Salmon with Pinot Noir Sauce Ingredients 2 tablespoons plus 4 teaspoons vegetable oil, divided  2/3 cup coarsely chopped fresh wild mushrooms (about 2 1/4 ounces) 2 large shallots, chopped 1 cup Pinot Noir wine 10 tarragon sprigs, divided, plus fresh tarragon leaves, for garnish 10 thyme sprigs, divided 10 fennel frond sprigs, divided, plus chopped fennel fronds, for garnish 1 cup fish stock or bottled clam juice (such as Bar Harbor) 1/2 cup heavy cream 1 cup unsalted butter (8 ounces), cut into 1/2-inch pieces, divided 2 teaspoons fresh lemon juice 1 3/4 teaspoons kosher salt, divided 3/4 teaspoon black pepper, divided 1 (3 1/2-pound) skin-on salmon side (preferably king salmon), cut into 10 (5 1/2-ounce) portions and patted dry with paper towels Directions Preheat oven to 400°F. Heat 4 teaspoons oil in a medium saucepan over medium-high. Add mushrooms and shallots; cook, stirring often, until shallots are softened, about 3 minutes

  Bengali Dhal Ingredients 1 cup red lentils 3 cups water 1 cup onion, thinly sliced, divided 4 cloves garlic, coarsely chopped, divided ½ teaspoon ground turmeric 1 bay leaf ¾ cup cherry tomatoes ½ teaspoon salt 2 (2 inch) whole serrano chile peppers (Optional) 1 tablespoon vegetable oil 2 tablespoons chopped cilantro Directions Wash lentils in a strainer. Combine lentils and water in a saucepan over medium-high heat. Add 1/2 of the sliced onions and garlic, reserving the rest for later. Stir in turmeric, bay leaf, tomatoes, and salt. Add chiles, leaving them whole to add flavor or cut in half to add heat. When mixture begins to boil, reduce heat to a simmer; cook until lentils break apart and thicken slightly, about 20 minutes. Meanwhile, in a skillet, heat vegetable oil over medium heat until oil shimmers. Add reserved sliced onions; cook and stir until onion has softened and translucent, about 5 minutes. Reduce heat to medium-low; continue cooking and

  Authentic Bangladeshi Beef Curry Ingredients 3 tablespoons olive oil 1 onion, chopped 6 cloves garlic, minced 5 green chile peppers, finely sliced 1 teaspoon ginger paste 3 whole cardamom seeds 2 whole cloves 1 ½ (2 inch) cinnamon sticks 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground turmeric 1 teaspoon garlic powder 1 teaspoon cayenne pepper 1 cup water 2 pounds boneless beef chuck, cut into 1-1/2-inch pieces Directions Heat olive oil in a skillet over medium heat. Add onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and cinnamon sticks. Cook and stir until the garlic begins to brown, 3 to 5 more minutes. Mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into

  Salted Caramel Apple Crumble Cake Ingredients SPICE CAKE Cooking spray 3 c. (360 g.) all-purpose flour 2 tsp. baking powder 1 tsp. ground cinnamon 1/2 tsp. baking soda 1/2 tsp. ground ginger 1/2 tsp. ground nutmeg 1/2 tsp. kosher salt 1 1/4 c. (250 g.) packed light brown sugar 3/4 c. (1 1/2 sticks) unsalted butter, softened 1/2 c. (100 g.) granulated sugar 1/4 c. neutral oil 4 large eggs, room temperature 2 tsp. pure vanilla extract 3/4 c. apple cider 1/2 c. buttermilk APPLE FILLING 4 tbsp. unsalted butter 3 Granny Smith apples, peeled, cut into 1" cubes 1/2 c. (105 g.) packed light brown sugar 1/2 tsp. ground cinnamon 1/2 tsp. kosher salt 2 tsp. cornstarch CRUMBLE 1 1/4 c. (150 g.) all-purpose flour 1/2 c. (100 g.) packed light brown sugar 1/2 tsp. kosher salt 1/2 c. (1 stick) cold unsalted butter, cubed ASSEMBLY 2 batches cream cheese frosting 3/4 c. homemade or store-bought salted caramel sauce, divided Direc

  No-Bake Buckeye Cheesecake Bars Ingredients CRUST 2 c. finely crushed Oreos (from about 22 cookies)  6 tbsp. unsalted butter, melted CHEESECAKE 2 (8-oz.) blocks cream cheese, softened 1 c. creamy peanut butter 1 c. (115 g.) confectioners' sugar 1 tsp. pure vanilla extract TOPPING 3/4 c. semisweet chocolate chips Directions CRUST Step 1Line a 9"x9" pan with parchment, leaving a 2" overhang on 2 opposite sides. Step 2In a medium bowl, mix Oreos and butter until combined. Pour into prepared pan and spread in an even layer, pressing with a measuring cup or spoon. Refrigerate until ready to use. CHEESECAKE Step 1In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese and peanut butter until smooth. Add confectioners' sugar and vanilla and beat until combined. Step 2Spoon over crust and spread in an even layer. Refrigerate until well chilled, at least 2 hours or up to overnight. TOPPING Step 1In a small

 Elderflower and Orange Cocktail Ingredients 2/3 c.  Orange Juice, Plus More For The Rims Sanding Sugar 3 oz.  fluid St. Germain Elderflower Liqueur 2 oz.  fluid Cointreau 2 oz.  fluid Vodka Orange Slices, For Garnish Directions Rim the glasses with orange juice. Dip in sanding sugar. Set aside. Fill a cocktail shaker 2/3 full with ice. Add orange juice, St. Germain, Cointreau, and vodka. Shake vigorously for a minute, then strain into glasses. Top each glass with an orange slice and serve immediately.  

  Braised Chicken Thighs with Apricots and Green Olives Ingredients 1 tablespoon extra-virgin olive oil 4 to 6 bone-in, skin-on chicken thighs (about 2 pounds) 1 3/4 teaspoon kosher salt, divided 1 medium-size yellow onion, thinly sliced (about 2 cups) 1/4 teaspoon black pepper 2 medium garlic cloves, thinly sliced (about 1 tablespoon) 1/4 teaspoon ground coriander 1/4 teaspoon hot piménton 1/4 cup dry white wine 1 cup chicken stock 1 teaspoon lemon zest 1/3 cup green olives (such as Castelvetrano) 1/4 cup dried apricots (about 1 1/2 ounces), sliced 1/4 cup cold unsalted butter, cut into pieces Directions Heat oil in a deep 10 1/4-inch to 12-inch heavy-bottomed skillet over medium-high until hot and fragrant. Pat chicken dry. Season skin side of chicken evenly with 1 teaspoon salt, and place chicken, skin side down, in hot skillet; it should sizzle immediately. Cook, undisturbed, until well browned, 10 to 12 minutes. Sprinkle evenly with 1/2 teaspoon s

    Slow-Cooker Burnt Honey Barbecue Chicken Ingredients 1 tablespoon sweet Hungarian paprika 2 1/2 teaspoons kosher salt, divided 1/2 teaspoon dry mustard 1/2 teaspoon dried thyme 1/2 teaspoon garlic powder 8 (4-ounce) boneless, skinless chicken thighs 2 tablespoons olive oil, divided 1 tablespoon unsalted butter 1 cup finely chopped yellow onion (from 1 onion) 1 tablespoon finely chopped garlic (from 3 garlic cloves) 1 cup apple cider 1/4 cup tomato paste 1 tablespoon Worcestershire sauce 1 tablespoon dark chili powder 1 tablespoon Dijon mustard 1 teaspoon black pepper 1/4 teaspoon cayenne pepper 1/2 cup honey 1 tablespoon fresh lemon juice 1 tablespoon apple cider vinegar Directions Stir together paprika, 1 1/2 teaspoons salt, dry mustard, thyme, and garlic powder in a small bowl. Sprinkle spice mixture evenly over both sides of chicken thighs. Heat a large cast-iron skillet over medium-high. Add 1 tablespoon oil; swirl to coat. Add

  Corned Beef Hash Ingredients 3  medium Yukon Gold potatoes (about 1 lb.) 3 tbsp.  unsalted butter, divided 1/2 tsp.  kosher salt, plus more to taste 1/4 tsp.  black pepper, plus more to taste 2 c.  cooked corned beef, diced 1 c.  yellow onion, diced 1 c.  green bell pepper, diced 1  clove garlic, finely chopped 4 sunny-side up eggs, for serving Hot sauce, for serving Directions 1Place the potatoes on a microwave-safe plate. Prick 2 to 3 times each with a fork. Microwave on high, turning once, until you can press a fork into the potatoes easily, about 6 minutes (for large potatoes, this might take a couple of minutes longer). Let cool to room temperature, then dice. 2Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the diced potatoes in a single layer, sprinkle with the salt and pepper, and let cook until golden brown on one side, about 4 minutes. Flip the potatoes and cook, flipping occasionally, until crispy on all sides, about 4

  Irish Pizza Ingredients FOR THE DOUGH: 3 1/2 c. Unbleached All-purpose Flour 1/2 c. Instant Mashed Potatoes 2 tbsp. Softened Irish (or European) Butter 2 1/4 tsp. Instant Yeast 2 tsp. Kosher Salt 1 tsp. Sugar 1 1/2 c. Warm Water Olive Oil, As Needed FOR THE TOPPINGS: 6 Medium Yukon Gold Potatoes 8 slices Bacon, Cut Into Pieces 3 Leeks, Sliced 2 cloves Garlic, Minced Kosher Salt And Freshly Ground Pepper 2 c. Grated Irish Cheddar Cheese Cornmeal, As Needed 1/4 c. Snipped Chives, For Garnish Directions In the bowl of an electric mixer, combine all-purpose flour, potato flakes, softened butter, yeast, salt, sugar and water. Mix until combined. Switch to a dough hook attachment and knead until smooth, about 5 minutes. Dough maybe be kneaded by hand until smooth, 5–10 minutes. Place dough in a bowl and cover with an olive-oil-covered piece of plastic wrap. Let dough rise for about 1 hour. Place a pizza steel or pizza stone on an oven rack on t

  Reuben Sandwich Ingredients 1/2 c. mayonnaise 1/4 c. chili sauce (such as Heinz) 1 tbsp. drained horseradish 1 tsp. apple cider vinegar 1/2 tsp. onion powder 1/2 tsp. sweet paprika 1/2 tsp. Worcestershire sauce Dash of hot sauce 4 tbsp. salted butter, at room temperature, plus more for the griddle 12 slices rye bread 12 slices Swiss cheese 1 1/2 lb. sliced corned beef 1 1/2 c. drained sauerkraut Potato chips and dill pickles, for serving Directions 1Put a baking sheet in the oven and preheat to 250˚.  2For the dressing: Mix together the mayonnaise, chili sauce, horseradish, apple cider vinegar, onion powder, paprika, Worcestershire sauce, and hot sauce in a small bowl. 3Preheat a griddle or large nonstick skillet over medium-low heat. Spread the butter on the bread.  4Turn 6 slices of the bread buttered-side down. Spread with half of the dressing. Top each with a slice of cheese, some corned beef, sauerkraut and another slice of cheese. Press d

  Grilled Wild Duck Breast   Ingredients ¼ cup Worcestershire sauce 2 tablespoons olive oil 2 tablespoons minced garlic ½ teaspoon hot sauce ¼ teaspoon black pepper 4 skinned, boned duck breast halves Directions Gather all ingredients. Stir together Worcestershire sauce, olive oil, garlic, hot sauce, and pepper in a large bowl. Add duck breasts; toss well to coat. Cover and marinate in the Preheat the grill for medium-high heat. Remove duck from marinade and cook on the preheated grill to desired doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Discard marinade.