FINE DINING MONSTER

  Blooming Quesadilla Ring Ingredients 3 cups shredded, cooked chicken (from 1 rotisserie chicken) 1/2 cup store-bought jalapeño pimiento cheese (4 oz.) 1/4 cup coarsely chopped fresh cilantro, plus more for garnish 1 Tbsp. hot sauce (such as Cholula) 3/4 tsp. kosher salt 1/2 tsp. black pepper 8 oz. pepper Jack cheese, shredded (about 2 cups) 6 oz. sharp Cheddar cheese, shredded (about 1 1/2 cups) 16 (6-inch) flour tortillas Avocado Dipping Sauce (recipe follows) Directions Prepare oven and baking sheet: Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Place a 4-inch-wide ovenproof ramekin in center of prepared baking sheet; set aside. Mix quesadilla filling: Stir together chicken, pimiento cheese, cilantro, hot sauce, kosher salt, and black pepper in a large bowl; set aside. Stir together pepper Jack and Cheddar cheeses in a medium bowl; reserve 1 cup cheese blend in a small bowl. Stuff and roll tortillas: Cut tortillas

  Crispy Arepitas with Mozzarella and Chorizo Ingredients 3 ounces fresh Mexican chorizo (casings removed) 4 tablespoons unsalted butter 1 ½ cups milk 1 ½ cups instant masa (see Note) 1 tablespoon sugar 1 teaspoon salt 1 cup grated mozzarella Directions In a medium skillet, cook the chorizo over moderate heat, breaking it up with a wooden spoon, until fully cooked, about 5 minutes. Drain the chorizo on paper towels and let cool completely. In a small saucepan, melt the butter in the milk over moderately high heat. In a large bowl, mix the instant masa with the sugar, salt, mozzarella and cooked chorizo. Add the milk mixture and stir until a smooth dough forms. Cover and let the dough rest for 5 minutes; it should be slightly tacky to the touch. Roll out the dough between 2 sheets of wax paper to a 1/2-inch thickness. Transfer the dough (in the wax paper) to a baking sheet and refrige

  Grilled Short Ribs with Anchovy Vinaigrette Ingredients 1 red bell pepper One 2-ounce tin of anchovies—1 tablespoon of oil reserved, fillets drained and minced 2 large garlic cloves, minced 1/4 cup plus 1 tablespoon fresh lemon juice 1/2 teaspoon crushed red pepper 1 cup chopped flat-leaf parsley 3/4 cup extra-virgin olive oil Salt Freshly ground pepper 6 pounds flanken-cut beef short ribs (cut across the bones), about 1/4 inch thick Vegetable oil, for rubbing Directions Light a grill. Grill the bell pepper over high heat, turning frequently, until charred all over. When the pepper is cool enough to handle, discard the skin, seeds and stem. Thinly slice the pepper. In a bowl, whisk the anchovies and their oil with the garlic, lemon juice and crushed red pepper. Stir in the parsley and olive oil and season with salt and pepper. Stir in the sliced bell pepper. Rub the ribs with vegetable oil and season with salt and pepper. Grill over high heat until nic

  Lime Cilantro Rice Ingredients 2 cups water 1 teaspoon kosher salt 1 cup long-grain white rice 1 tablespoon butter ½ cup chopped cilantro 2 tablespoons fresh lime juice 1 teaspoon lime zest Directions Gather all ingredients. Bring water and salt to a boil in a small saucepan. Stir in rice and butter. Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes. Just before serving, add cilantro, lime juice, and lime zest. Enjoy!

  Mexican Rice Ingredients 3 tablespoons vegetable oil 1 cup uncooked long-grain rice 1 teaspoon garlic salt ½ teaspoon ground cumin ¼ cup chopped onion 2 cups chicken broth ½ cup tomato sauce Directions Gather all ingredients.   Heat oil in a large saucepan over medium heat. Add rice and season with garlic salt and cumin; cook, stirring constantly, until puffed and golden. Add onion; cook and stir until onion has softened. Stir in chicken broth and tomato sauce; bring to a boil. Reduce heat to low, cover, and simmer for 20 to 25 minutes. Fluff rice with a fork. Serve and enjoy!

  Gorditas Ingredients 1 cup masa harina (instant corn masa flour), such as Maseca 1 cup hot water, plus more as needed 1 teaspoon salt 1 cup all-purpose flour 1 ½ teaspoons baking powder 1 tablespoon shortening 1 cup canola oil for frying Directions Gather all ingredients.   Stir masa harina, water, and salt together in a large bowl until combined. Whisk flour and baking powder together in a small bowl until combined. Gradually stir flour mixture and shortening into masa harina mixture, using clean hands when mixture is cool enough to touch. If dough seems dry, add more hot water, 1 to 3 teaspoons at a time, until dough is somewhat clay-like in texture, evenly moistened, and tacky but not sticky. Evenly divide and roll dough into 6 balls (about 2 ½ inches or 2 ¾ ounces each); keep covered with plastic wrap while working. Line a work surface with waxed paper or plastic wrap; sprinkle lightly with water. Working with one ball at a time, flatten balls on t

  Tofu noodle soup Ingredients (9) 4 cups (1L) Coles Japanese Inspired Mushroom & Miso Style Broth 270g soba noodles 5cm-piece ginger, peeled, cut into matchsticks 1 carrot, peeled, cut into matchsticks 1 bunch baby choy sum, cut into 5cm lengths 200g frozen edamame or broad beans, thawed, peeled 200g pkt honey soy tofu, thinly sliced 2 spring onions, thinly sliced 2 tbsp Table of Plenty Asian Black Sesame Dukkah Salad Sprinkles Method Step 1 Place the broth in a large saucepan over high heat. Bring to the boil. Add the noodles and cook for 3 mins or until the noodles are tender. Step 2 Add the ginger, carrot, choy sum and edamame or broad beans to the pan. Cook for 1 min or until the carrot is just tender and heated through. Step 3 Divide soup among serving bowls. Top with the tofu and spring onion. Sprinkle with dukkah to serve.

  Avocado puffs Ingredients / Crispy parmesan cheese 80 g softened butter 80 g Parmesan powder 40 g flour / Choux pastry 125 g water 62 g butter 2 g sugar 2 g salt 75 g flour 110 g whole eggs / Vegetable charcoal dough 100 g flour 60 g butter 30 g cold water 1 pinch of salt 1 tsp vegetable charcoal / Avocado and crab puree 4 avocados Lime 20 cl of 35% liquid cream 200 g crab crumbs Espelette pepper Salt /Finishes 100 g crab meat 10 avocado balls 3 pearl red onions 1 grapefruit 100 g daikon 10 white garlic scapes A few coriander leaves A few leaves of cress vene Preparation        3.57/5 - (28 votes) Crispy parmesan for avocado puffs Mix all the ingredients until you have a dough. Spread it very thinly between two sheets of parchment paper and freeze for 10 minutes. Cut out 10 discs using an 8 cm diameter cookie cutter. Choux pastry In a saucepan, bring the water, butter, sugar and salt to a boil. Off th

  Seafood Lasagna ngredients 12 lasagna noodles 1 cup green onions sliced 2 Tablespoons garlic minced 12 ounces bay scallops or sea scallops, chopped 1 pound raw medium shrimp peeled, deveined, tails removed 8 ounces crab meat shredded 1 cup chicken stock 1 cup clam juice ½ cup seafood stock ½ cup butter ½ Tablespoon garlic salt ½ Tablespoon Old Bay seasoning ½ cup all purpose flour 2 cups half and half 3 cups Colby Jack cheese shredded 3 cups mozzarella cheese shredded Things You’ll Need 2  13×9 baking dish  or lasagna pan Large heavy bottomed skillet Vinyl gloves Before You Begin We are using Colby Jack and mozzarella cheese. Feel free to mix and match the cheese to suit your taste. Other great options include Gruyere, Fontina cheese, or Monterey Jack. I highly recommend shredding your own cheese from the block. Pre-shredded cheeses contain anti-caking agents such as cellulose which prevent the cheese from melting as well and can also mak

  Brown Butter Chocolate Chip Cookies Ingredients 3/4 cup (6 oz.) salted butter 1 cup packed light brown sugar 1/2 cup granulated sugar 2 large eggs 2 tsp. vanilla extract 2 1/4 cups (about 9 5/8 oz.) plus 2 Tbsp. all-purpose flour 1 tsp. baking soda 3/4 tsp. table salt 1 (12-oz.) pkg. semisweet chocolate chips 1 cup chopped toasted pecans (optional) Directions Brown the butter: Melt butter in a small heavy saucepan over medium, stirring constantly, until butter begins to turn golden brown, 6 to 8 minutes. Immediately remove saucepan from heat, and pour butter into a small heatproof bowl. Cover and chill until butter is cool and begins to solidify, about 1 hour.   Prepare oven and baking sheets: Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Cream butter and sugar: Beat browned butter, brown sugar, and granulated sugar in a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Add eggs and vani

  Salted Butter-Pecan Shortbread Cookies Ingredients 1 cup butter, softened ¾ cup unsifted powdered sugar 1 cup chopped toasted pecans 1 teaspoon vanilla extract 2 cups all-purpose flour ¼ teaspoon baking powder 1 cup turbinado or Demerara sugar 1 large egg, lightly beaten 42 pecan halves (about 1 cup) Directions Beat butter in a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add powdered sugar, beating until mixture is smooth, about 1 minute. Stir in chopped toasted pecans and vanilla. Whisk together flour and baking powder in a bowl. With mixer running on low speed, gradually add flour mixture to butter mixture until blended. Transfer dough to a work surface; shape into 2 (7-inch) logs. Wrap logs separately in plastic wrap; refrigerate at least 4 hours or up to 2 days. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Place turbinado sugar in a shallow dish. Unwrap logs, and brush evenl