FINE DINING MONSTER

  Tea-Spiced Beef Short Ribs Ingredients RUB 1 tablespoon Lapsang Souchong tea (from 3 tea bags) 1 tablespoon light brown sugar 1 1/2 teaspoons chipotle chile powder 1/2 teaspoon crushed red pepper RIBS 8 beef short ribs (about 5 pounds) Salt and freshly ground pepper 1/4 cup vegetable oil 3 medium onions, chopped 8 garlic cloves, minced Four 1/4-inch-thick slices fresh ginger 1 bottle (750 ml) Riesling, such as a Spätlese 1/2 cup soy sauce 1/2 cup light brown sugar 1 bay leaf About 1 quart of water White rice, for serving Directions In a small bowl, mix all of the ingredients. Season the ribs with salt and pepper and rub them all over with the spice rub. In a large enameled cast-iron casserole, heat 1 tablespoon of the oil until shimmering. Add half of the ribs and cook over moderately high heat until deeply browned on both sides, about 6 minutes total. Transfer to a large plate. Add 1 tablespoon of oil to the casserole and sear the remainin

  Smoked Beef Ribs Ingredients 1 (5- to 6-pound) 3-bone-rack beef plate ribs 1 tablespoon yellow mustard 4 teaspoons kosher salt 4 teaspoons black pepper 2 teaspoons granulated garlic 1 teaspoon chili powder 1/2 teaspoon granulated onion 1/4 teaspoon cayenne pepper 3 oak wood chunks 1/4 cup beef broth 2 teaspoons Worcestershire sauce Peach butchers paper Directions Lightly score bone side of ribs using a sharp knife; do not remove membrane. Pat dry using paper towels. Rub ribs evenly with mustard. Stir together salt, black pepper, garlic, chili powder, onion, and cayenne in a small bowl. Sprinkle spice mixture evenly over top and sides of ribs (no need to season bone side). Set aside, and bring to room temperature, 30 minutes to 1 hour. Meanwhile, prepare charcoal fire in smoker according to manufacturer's instructions, bringing internal temperature to 250°F. Maintain temperature until smoke is burning cleanly, 15 to 20 minutes. Place oak chunks on c

  Spice-Rubbed Roast Chicken with Two Sauces Ingredients Spice-Rubbed Roast Chicken 2 tablespoons extra-virgin olive oil 1 garlic clove, minced 1 teaspoon finely grated lemon zest and 1 tablespoon fresh lemon juice 1 tablespoon minced rosemary 1 tablespoon ground fennel seeds 1 tablespoon freshly ground pepper One 3 1/2-pound chicken, chilled Kosher salt Piri Piri Sauce, for serving Wasakaka Sauce 1/3 cup fresh lime juice 1/4 cup water 1/2 cup extra-virgin olive oil 1/4 cup minced garlic 1/4 cup minced red onion 3 fresh red chiles, such as cayenne, stemmed, seeded, and thinly sliced crosswise 2 tablespoons finely chopped parsley 2 tablespoons finely chopped oregano Kosher salt Freshly ground black pepper Directions Make the chicken In a bowl, whisk the oil, garlic, lemon zest and juice, rosemary, fennel seeds, and pepper. Rub the mixture all over the chicken, inside and out. Let come to room temperature. Preheat the oven to 400°F. Twi

  Pan-Roasted Chicken with Corn Relish Ingredients One 4-pound chicken, cut into 8 pieces 2 heads of garlic, cloves peeled 12 bay leaves, preferably fresh 4 ears of corn, shucked 2 tablespoons extra-virgin olive oil, plus more for brushing Salt and freshly ground pepper 1 cup roasted red pepper strips, finely chopped 1 large jalapeño, seeded and minced 2 tablespoons chopped basil 1 tablespoon chopped mint 1 tablespoon fresh lime juice 1/2 cup sherry vinegar 1/2 cup chicken stock 2 tablespoons unsalted butter Directions In a large bowl, toss the chicken, garlic and bay leaves and refrigerate for at least 4 hours or overnight. Preheat the oven to 350°. Brush the corn with oil and season with salt and pepper. Wrap in foil and roast until tender, about 1 hour. Cut the kernels from the cobs and transfer to a bowl. Add the roasted peppers, jalapeño, basil, mint and lime juice; season with salt and pepper. In a large ovenproof skillet, heat the 2 tablespo

  Speedy zucchini and haloumi fritters Ingredients (11) 500g zucchini, trimmed 250g pkt haloumi 1 brown onion, trimmed, peeled Peanut oil, to deep-fry 1/4 cup chopped fresh mint leaves 1 egg 150g (1 cup) self-raising flour Sea salt flakes, to serve Ground cumin, to serve Fresh mint leaves, to serve Tzatziki dip, to serve Method Step 1 Use a food processor or a box grater to coarsely grate the zucchini, haloumi and onion. Transfer to a large bowl. Stir in the mint. Make a well in the centre and add the egg. Lightly whisk the egg. Add the flour and stir well to combine. Step 2 Pour enough oil to come one-third up the side of a wok. Place over high heat. Heat to 170C on a cook’s thermometer. Use hands to shape 1/3 cup zucchini mixture into a fritter. Add to the oil. Repeat to make 3 more fritters. Deep-fry the fritters, turning halfway, for 4 minutes or until fritters are golden and cooked through. Use a slotted spoon to transfer to a plate lined with pap

  Dairy-Free Chocolate Almond Joy Ice Cream Ingredients 2 cans (14 Oz. Size) Unsweetened Coconut Cream (See Note) 1 c. Sugar 1/2 c. Unsweetened Cocoa Powder 1 tsp. Vanilla 1/2 tsp. Kosher Salt 1/2 c. Chilled Coconut Milk 3 Tbsp. Cornstarch 1/2 c. Chocolate Chips, Vegan And Soy-free 1 c. Shredded Sweetened Coconut 1 c. Toasted Slivered Almonds Directions In a medium sauce pan over medium heat, combine coconut cream, sugar, cocoa powder, vanilla and kosher salt. Whisk over medium heat for about 2–3 minutes until sugar has dissolved and cocoa is completely mixed into the coconut cream. In a small Tupperware or Mason jar, combine coconut milk and corn starch and shake well. Pour the cornstarch combination into the sauce pan while stirring over medium heat. Continue to cook and stir over medium heat until the mixture thickens, 3–5 minutes. Take the mixture off of the stove top and pour it into a bowl. Let the ice cream base cool until it is room temperature, th

  Red, White, and Blue Trifle Ingredients 1 (8-oz.) package cream cheese, at room temperature 1/2 c. granulated sugar 1 1/2 c. heavy cream 1 tsp. vanilla extract 1 lb. pound cake, cubed  2 (6 oz.) containers blueberries (about 2 c.) 2 (6 oz.) containers blackberries (about 2 1/2 c.) 1 1/2 qt. strawberries, stems removed, sliced Directions In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and granulated sugar. Beat on medium-high speed until smooth, 1 to 2 minutes. Scrape the sides and bottom of the bowl. With the mixer on medium speed, slowly add the heavy cream and vanilla, and mix until combined. Switch to the whisk attachment and whip at medium speed until soft peaks form and the mixture is easy to dollop. Place a single layer of cake cubes in the bottom of a large (12- to 14-cup) trifle dish. Top with two-thirds of the blueberries and blackberries. Add half of the whipped cream (about 2 cups), then top with two-thirds o

  Reblochon Tarts with Bacon and Fingerling Potatoes Ingredients 2 medium fingerling potatoes 4 slices of bacon 1 1/2 tablespoons extra-virgin olive oil 1 medium onion, thinly sliced Salt and freshly ground pepper All-purpose flour, for rolling 1/2 pound cold all-butter puff pastry 1/4 pound Reblochon cheese, rind removed and cheese thinly sliced Directions In a small saucepan, cover the potatoes with cold water and bring to a boil. Cook over high heat until tender when pierced with a knife, about 15 minutes. Drain, then peel and thinly slice crosswise. Meanwhile, in a medium skillet, cook the bacon over moderately high heat until crisp, about 5 minutes; transfer to paper towels. Cut the slices in thirds. Preheat the oven to 375°. Pour off the bacon fat in the skillet and add the oil. Add the onion and cook over moderate heat, stirring frequently, until softened and browned, about 15 minutes; add water as necessary, 1 tablespoon at a time, to prevent scorching

  Natchitoches Meat Pies with Spicy Buttermilk Dip Ingredients Dough 2 1/2 cups all-purpose flour 2 teaspoons salt 1/2 cup vegetable oil 1/2 cup ice water Filling 2 tablespoons unsalted butter 1/2 pound ground beef chuck 1 large garlic clove, minced 1/2 onion, finely diced 1/4 green bell pepper, finely diced 1 bay leaf 1 tablespoon tomato paste 1/4 teaspoon cayenne pepper 1/4 teaspoon ground cloves 1/4 teaspoon chopped thyme 1/8 teaspoon ground coriander 1/8 teaspoon ground allspice Salt Hot sauce, preferably Tabasco 1 egg beaten with 2 tablespoons of milk Buttermilk Dip 1/2 cup mayonnaise 1/2 cup buttermilk 1/4 cup plus 1 tablespoon sour cream 1 1/2 teaspoons celery salt 1 teaspoon fresh lemon juice Salt Hot sauce, preferably Tabasco 1 scallion, thinly sliced Directions Make the buttermilk dip In a food processor, combine the flour and salt. With the machine on, add the oil and process until the flour is moistened. Sp

  Spaghetti Pie with Wild Mushrooms and Spinach Ingredients Unsalted butter, softened, for brushing 1 pound spaghetti 3 tablespoons extra-virgin olive oil 1 medium yellow onion, minced 2 garlic cloves, minced 1 pound mixed wild mushrooms, such as cremini, porcini and stemmed shiitakes, cut into 1-inch pieces Kosher salt Pepper 5 ounces baby spinach 3 large eggs 1 1/2 cups whole milk 3 cups shredded Fontina cheese (10 ounces) 1 cup fresh ricotta cheese 1 cup finely grated Parmigiano-Reggiano cheese 1 tablespoon finely chopped sage 1 tablespoon thyme leaves Directions Preheat the oven to 425°. Tightly wrap the outside of a 9-inch springform pan with foil and brush the inside with butter. In a pot of salted boiling water, cook the spaghetti until barely al dente; drain. In a large skillet, heat 2 tablespoons of the olive oil. Add the onion and garlic and cook over moderately high heat, stirring, until sizzling, about 1 minute. Add the mushrooms, sea

  Dingle Pies (Irish Lamb Pies with Herbs) Ingredients Filling 6 tablespoons unsalted butter (3 ounces) 1 large yellow onion, diced 2 teaspoons finely chopped fresh thyme 2 teaspoons finely chopped fresh sage 2 teaspoons finely chopped fresh rosemary 1 (2 1/2-pound) boneless lamb shoulder, trimmed and cut into 1-inch pieces 1/4 cup all-purpose flour 2 1/2 cups lower-sodium chicken broth Water, as needed Fine sea salt, to taste Pastry 4 cups all-purpose flour (about 17 ounces), sifted, plus more for work surface 1 tablespoon fine sea salt 1 2/3 cups unsalted Irish butter (such as Kerrygold) (about 11 1/3 ounces), chilled and cut into 1/2-inch pieces 4 large eggs, divided 3 to 5 tablespoons ice water Directions Make the filling Melt butter in a large Dutch oven over medium. Add onion, thyme, sage, and rosemary; cook, stirring occasionally, until onion is softened and translucent, 8 to 10 minutes. Add lamb pieces; cook, stirring occasionally, unti

  Asparagus and Fava Bean Tart with Herbed Ricotta Ingredients 8 ounces fresh asparagus, trimmed and sliced diagonally into 1-inch pieces (about 2 cups) 1/2 cup shelled fresh fava beans (about 3 ounces) All-purpose flour, for dusting 1 (14-ounce) package frozen puff pastry (such as Dufour), thawed 1 large egg, beaten 1 cup whole-milk ricotta cheese 3 ounces Parmesan cheese, grated (about 3/4 cup), divided, plus more for garnish 1 tablespoon plus 1 teaspoon grated lemon zest 1 teaspoon fresh thyme leaves 1/2 teaspoon flaky sea salt 1/4 teaspoon black pepper, plus more for garnish 4 prosciutto slices (about 2 ounces), torn into strip Fresh mint leaves, for garnish Directions Place an inverted large rimmed baking sheet on middle oven rack, and preheat oven to 425°F. Do not remove baking sheet while oven preheats. Fill a large bowl with ice water; set aside. Bring a large saucepan of salted water to a boil over high. Add asparagus and fava beans; cook 1 minu

  Wild boar pâté en croûte I ngredients Pâté croûte dough: 1kg flour 500g butter, softened 15g salt 1 glass of water 2 whole eggs Stuffing: 1151g pork throat 1151g of wild boar meagre (shoulder or leg) 767g pork belly 1151 g duck liver 53 g salt 15 g pepper 15 g of 4 spices cognac 200g hazelnuts Sautéed fresh or dried trumpets of death with shallots and parsley. 4 wild boar filet mignons 2 lobes of fresh duck foie gras Preparation Make the dough, let it rest. Make the stuffing with a large grill grinder, season then add the trumpet hazelnuts seasoned with the shallots and parsley. Butter the terrines well 2 times with butter, line with the pâté croûte dough (not too thin 4 to 5 mm). Arrange the stuffing up to half of the terrines, arrange slices of raw wild boar mignon and raw foie gras seasoned, then finish with stuffing. Cover the terrine with pâté croûte dough, make 3 chimneys to evaporate, decorate and brush with egg yolk. Bake fo

  Ice Cream Cake with Raspberries and Honeycomb   I ngredients 2 large Egg whites 1 pinch Salt 180 g Honey 600 ml Cream 125 g, chopped Honeycomb 140 g Raspberries 40 g, unsalted, chopped Peanuts   Preparation Line a 900 g loaf tin with a double-layer of clingfilm. Whisk the egg whites with a pinch of salt in a mixing bowl to stiff peaks. Bring the honey to the boil in a saucepan set over a moderate heat. Once boiling, remove from the heat and beat into the egg whites in a slow, steady stream using an electric mixer. Continue to beat the mixture until cool to the touch. Whip the cream in a separate bowl to soft peaks, and then fold into the honey and egg white mixture along with the chopped honeycomb and the raspberries. Spoon the mixture into the prepared loaf tin, smoothing the top flat. Wrap the tin in clingfilm and then freeze overnight. Turn out the frozen cake from the its tin when ready. Arrange on a platter and top with the choppe

  Dulce de Leche Ingredients 60 g Butter 240 g Sugar 1 tbsp Vanilla sugar 200 ml Cream 250 ml Milk Preparation How to prepare a delicious dulce de leche Melt the butter in a high-sided non-stick pan. Add the sugar, vanilla sugar and a pinch of salt and allow to caramelise briefly. Add the cream and the milk and stir to dissolve the caramel. Simmer on a moderate heat for around 45 minutes until it forms a thick cream, stirring at least every 5 minutes. The dulce de leche is ready when it drips slowly from the spoon. Spoon the cream into a jar rinsed well with hot water, seal firmly and leave to cool. Store in the fridge until needed.

    Summer Shandy Ingredients 8-10 oz. Saison beer 1/2 oz. fresh lemon 3/4 oz. apricot shrub (see instructions below) 3/4 oz. Henry McKenna Bourbon 3/4 oz. Manuel Acha blanco vermouth Instructions In a pint glass filled with ice, add Saison-style beer (Rustic Canyon's Bar Manager Aaron Ranf likes Logsdon Farmhouse Ales) until about 3/4 full and set aside. Separately shake the rest of ingredients over ice and strain into the beer glass. Garnish with a lemon wheel.

  Withering Sunrise Ingredients 1 1/2 oz. Witherspoons Bourbon 1 oz. pureed mango 1/2 oz. agave nectar 2 lemon wedges 2 oz. Deep Ellum IPA 1 dash Fee Bros bitters Combine bourbon, pureed mango, agave and juice from 2 lemon wedges in shaker. Fill with ice, shake hard and strain over one large ice cube. Top with IPA and bitters; garnish with a mango slice.

  Pizza Chiena (Easter Pie) Ingredients 11 large eggs 12 ounces sweet Italian sausage (about 3 sausage links) 12 ounces spicy Italian sausage (about 3 sausage links) 10 cups cold water, plus more for eggs and as needed 1 1/2 pounds ham steak 1 teaspoon sweet paprika (preferably Hungarian) 1/2 cup vegetable shortening or lard, or as needed 2 cups (about 12 3/4 ounces) all-purpose flour 1 teaspoon baking powder 2 teaspoons kosher salt, divided 10 ounces low-moisture whole-milk mozzarella cheese, shredded (about 3 cups) 7 ounces sharp provolone cheese, grated on large holes of box grater (about 2 cups) 1/2 cup roughly chopped fresh flat-leaf parsley 1/2 teaspoon black pepper Cooking spray Directions Fill a large bowl with ice water; set aside. Place six of the eggs in a medium pot and add cold water to cover by 1 inch. Bring to a boil over medium-high. Immediately remove from heat; cover and let stand 12 minutes. Immediately transfer eggs to prepared ic

  Pear and Shallot Tarte Tatin with Whipped Goat Cheese Ingredients 2 medium-size firm green Anjou pears, peeled and cored 1 1/4 pounds torpedo or other large shallots, peeled and halved through root end, root ends trimmed 2 tablespoons olive oil 2 1/4 teaspoons kosher salt, divided 1 teaspoon black pepper, divided 1/2 cup granulated sugar 6 tablespoons Banyuls wine vinegar or sherry vinegar, divided 2 tablespoons unsalted butter 1 teaspoon grated lemon zest 12 ounces homemade or store-bought pie dough, rolled 1/4-inch thick and trimmed into an 11 1/2-inch round, chilled 1 (8-ounce) goat cheese log, softened 3 tablespoons chilled heavy whipping cream Directions Preheat oven to 400°F. Cut pears lengthwise into sixths. Toss together pears, shallots, olive oil, 1 teaspoon salt, and 3/4 teaspoon pepper on a rimmed baking sheet. Spread in a single layer, with shallots cut sides up. Bake in preheated oven until shallots and pears are just tender, about 25 minute

  Creole Crawfish Pie Ingredients 2 (9-inch) refrigerated piecrusts (preferably homemade) 1/4 cup unsalted butter (plus 2 tablespoons, if needed) 3 tablespoons all purpose flour, plus more for work surface 1 large (12-ounce) white onion, chopped (about 2 cups) 1 large (12-ounce) green bell pepper, chopped (about 1 1/4 cups) 1 medium (1 1/2-ounce) celery stalk, chopped (about 1/3 cup)  3 garlic cloves, minced (about 1 tablespoon) 1 (16-ounce) package frozen peeled Louisiana crawfish tails, thawed in package and undrained 2/3 cup condensed cream of mushroom soup (from 1 [10.5-ounce] can) 1 1/2 tablespoons granulated sugar 2 teaspoons Creole or Cajun seasoning, plus more to taste 1 teaspoon onion powder 1 teaspoon chopped fresh basil, plus more to taste 1 teaspoon chopped fresh rosemary, plus more to taste 1/2 teaspoon garlic powder 1 large egg, beaten 1 tablespoon water Thinly sliced scallions, for garnish Directions Roll out each piecrust on a l

  Erbazzone Reggiano (Emilian Spinach and Cheese Pie) Ingredients Dough 2 cups Italian-style 00 flour (about 8 ounce), plus more 1 teaspoon fine sea salt 1/2 cup water 1 tablespoon extra-virgin olive oil, plus more for drizzling Spinach Filling 3 (10-ounce) packages frozen chopped spinach, thawed 1/4 cup extra-virgin olive oil 3 large garlic cloves, smashed 4 ounces Parmigiano-Reggiano cheese, finely shredded (about 1 1/2 cups) 1 cup whole-milk ricotta cheese 2 large eggs, beaten 1 teaspoon fine sea salt Directions Make the dough Stir together flour and salt in a medium bowl. Pour in 1/2 cup water and oil; stir together using a fork until shaggy pieces of dough form. Turn out dough and any remaining flour in bowl onto a clean work surface, and press into a shaggy ball. Knead until mostly smooth and elastic, 5 to 8 minutes. Dough should be slightly tacky; lightly dust with flour as needed if sticking to hands. Wrap in plastic wrap; let rest at room temp

  Ratatouille Slab Pie Ingredients 1 medium garlic head, top 1/2 inch cut off and discarded 7 1/2 tablespoons olive oil, divided 2 medium eggplants, unpeeled, cut into 1/2-inch pieces (about 8 1/2 cups) 3 medium-size yellow squash, cut into 1/2-inch pieces (about 6 cups) 3 medium zucchini, cut into 1/2-inch pieces (about 5 cups) 2 tablespoons kosher salt, divided, plus more to taste 2 3/4 teaspoons black pepper, divided, plus more to taste 1 large yellow onion, finely chopped (about 2 1/2 cups) 1 large red or yellow bell pepper (about 9 ounces), finely chopped (about 1 1/4 cups) 2 (14.5-ounce) cans petite diced tomatoes, undrained 3 tablespoons chopped fresh basil 2 teaspoons chopped fresh thyme 1 teaspoon crushed red pepper 5 batches All-Purpose Pie Dough, shaped into 2 squares and chilled All-purpose flour, for work surface 1 large egg, beaten Directions Place oven racks in top third and lower third of oven. Place a large baking stone on lower ra