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!  

  Aussie Twisted Vegemite Breadsticks Ingredients 14 oz puff pastry (thawed) vegetable oil 1 Tbsp butter , softened 1 tsp yeast extract (like vegemite or marmite) 1/4 tsp rosemary (chopped) - optional 1/4-1/3 cup Parmesan (freshly grated) Instructions Preheat the oven to 400F. Brush thawed puff pastry with vegetable oil. Mash together the butter, yeast extract, and rosemary. Spread on thawed puff pastry. Sprinkle liberally with Parmesan cheese. Cut in 10 strips (I used a ravioli wheel but a knife works well, too). Twist on a lined baking pan. Bake at 400 F for 15-20 minutes or until golden brown and crisp. Let cool. Serve in jars or a cloth-lined bread basket.  

  Cornbread Muffins Ingredients Cooking spray 1 1/2 cups (about 6 3/8 oz.) all-purpose flour 1 cup (about 5 oz.) medium-ground yellow cornmeal 2 Tbsp. granulated sugar 2 tsp. baking powder 1 1/4 tsp. kosher salt 1 1/4 cups whole buttermilk, at room temperature 1/2 cup (4 oz.) unsalted butter, melted and cooled to room temperature 2 large eggs, at room temperature Salted butter, for serving Honey, for serving Directions Prepare oven and muffin tray: Preheat oven to 400°F. Coat a 12-cup muffin tray with cooking spray or line with paper liners. Combine dry ingredients: Whisk together flour, cornmeal, sugar, baking powder, and salt in a large bowl. Combine wet ingredients: Whisk together buttermilk, butter, and eggs in a medium bowl. Mix ingredients: Create a well in the center of the flour mixture. Gradually pour bu...

  Arkansas Heavenly Tomato Cake Ingredients Cake: Baking spray with flour 1 2/3 cups granulated sugar 1 cup (8 oz.) unsalted butter, softened 2 large eggs 2 cups (8 1/2 oz.) all-purpose flour 5 Tbsp. Dutch-process cocoa blend (such as Hershey’s Special Dark) 1/2 tsp. kosher salt 1/4 tsp. baking soda 3/4 cup tomato juice Frosting: 1/2 cup (4 oz.) unsalted butter 6 Tbsp. whole milk  1/4 cup Dutch-process cocoa blend (such as Hershey’s Special Dark)  4 cups (16 oz.) powdered sugar, sifted (about 5 cups) 1/4 tsp. kosher salt Directions Preheat oven and prepare baking sheet: Preheat oven to 350°F. Coat a 10- x15-inch rimmed baking sheet with baking spray; set aside. Combine butter, sugar, and eggs: Beat together sugar and butter in a stand mixer fitted with a paddle attachment...

  Instant Pot Red Posole Ingredients 2 pounds pork shoulder, cut into 1-inch cubes 1 medium onion, diced 3 cloves garlic, pressed 1 teaspoon New Mexico chili powder 1 teaspoon garlic salt 1 teaspoon dried oregano 1 teaspoon freshly ground black pepper ½ teaspoon chipotle chile powder ½ teaspoon ground cumin 2 tablespoons olive oil 4 cups low-sodium chicken broth 1 (14.5 ounce) can red enchilada sauce 1 (4 ounce) can diced green chiles ⅓ cup chopped cilantro 1 (15 ounce) can golden hominy, drained Directions Combine pork, onion, garlic, chili powder, garlic salt, oregano, black pepper, chipotle powder, and cumin in a large bowl; set aside. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot. Cook and stir pork mixture in hot oil in s...

  Black Olive Tapenade with Figs and Mint Ingredients 3/4 cup pitted oil-cured black olives 3/4 cup pitted kalamata olives 6 small dried figs, coarsely chopped 2 tablespoons capers, rinsed 2 small garlic cloves, crushed 1/4 cup packed mint leaves 4 anchovy fillets 1/4 cup extra-virgin olive oil Kosher salt Freshly ground pepper Bagel chips, for serving Directions In a food processor, pulse the olives, figs, capers, garlic, mint, anchovies and olive oil until the tapenade is thick and somewhat chunky. Season with salt and pepper. Transfer the tapenade to a bowl, cover and refrigerate until chilled. Serve with bagel chips.  

  Camembert Baked in the Box Ingredients One 8-ounce wheel of Camembert, unwrapped Crackers and apple slices, for serving Directions Preheat the oven to 375°. Set the box of cheese in a baking dish and bake, uncovered, until just melted, about 15 minutes. Slice off the top rind and serve immediately with crackers and apple slices.

  Cherry Cheesecake Brownies Ingredients 1 (8-oz.) pkg. cream cheese, softened 1/4 cup powdered sugar 4 large eggs, at room temperature 3/4 tsp. kosher salt, divided 1/2 cup all-purpose flour 1/3 cup Dutch-process cocoa 1/2 cup unsalted butter 1/2 cup 60% cacao bittersweet chocolate chips (from 1 [12-oz.] pkg.) 1 cup granulated sugar 1/4 cup packed dark brown sugar 1 tsp. vanilla extract 3/4 cup cherry pie filling (such as Lucky Leaf) Directions Preheat oven to 350°F. Coat an 8-inch square metal baking pan with cooking spray; line with parchment paper or aluminum foil, leaving a 2-inch overhang on all sides. Set aside. In a medium bowl, beat cream cheese and powdered sugar with an electric mixer on low speed until light and fluffy, about 1 minute. Add 1 of the eggs and 1/4 teaspoon of the salt; beat until just combine...

  Broiled Lamb Chops Ingredients 3/4 cup dry red wine 1/3 cup orange juice 4 garlic cloves, chopped 4 shallots, chopped 2 tablespoons rosemary, minced 1 1/2 tablespoons oregano, minced 3 tablespoons olive oil 18 (2-to-3-ounce) lamb rib chops (or 12 loin chops) 1 teaspoon salt 1 teaspoon pepper 6 teaspoons honey Directions Whisk together dry red wine, orange juice, garlic, shallots, rosemary, oregano, and olive oil in a small bowl. Pour mixture into a large heavy-duty zip-top plastic bag, reserving 1/4 cup; add lamb chops. Seal bag, and chill 2 hours. Remove chops from marinade, discarding marinade. Sprinkle with salt and pepper. Place chops on a lightly greased rack in a broiler pan. Stir together reserved 1/4 cup wine mixture and honey. Broil chops 3 inches from heat (with electric oven door partially open) 5 minutes on each side or to desired degree of ...

  Tuna tartare with truffle Ingredients Tuna Black radish Celeriac Grenada Kumquat Black Truffle Shallots Truffle Vinaigrette Yuzu Preparation Cut the tuna into small cubes. Cut the celery ball into brunoise as well as the black radish, chop the shallots. Toss everything with a touch of Dijon mustard, YUZU truffle vinaigrette, pomegranate seeds and chopped chives. Arrange everything in a stainless steel circle and finish with the Kumquat pickles, a few arugula leaves, a few slices of summer truffle and a ribbon of black radish. Finally, place a few drops of yuzu gel around it.

  Scallops, butternut and chestnut Ingredients 1 piece of butternut 1 litre cream 16 pieces of scallops 100 g chestnuts Salt, pepper Preparation   BUTTERNUT Peel the butternut squash, cut it into cubes, then cook it for 25 minutes. Make the butternut soup: mix the cubes, add the cream and season. SAINT JAMES Wash the scallops, then snack them. Set them aside on a baking sheet. CHESTNUTS Pan-fry the chestnuts. TRAINING Cut thin slices of butternut squash and fry them to make chips. Pour in the soup, then place the seared scallops and chestnuts.  

  Cowgirl Cookie Bars Ingredients Cooking spray 1/2 cup chopped pecans 1/2 cup sweetened flaked coconut 1 3/4 cups all-purpose flour 2/3 cup old-fashioned rolled oats 1/2 tsp. table salt 1/2 tsp. ground cinnamon 1/4 tsp. baking powder 1/4 tsp. baking soda 1 cup (8 oz.) unsalted butter, softened 1 1/4 cups packed light brown sugar 2 large eggs 2 tsp. vanilla extract 1/2 cup dark chocolate chips 1/2 cup milk chocolate chips 1/2 cup white chocolate chips Directions Prepare oven and pan: Preheat oven to 350°F. Spray a 13- x 9-in. pan with cooking spray and line parchment paper, letting the long edges hang over the sides of the pan slightly. Toast pecans and coconut: Place pecans on a small baking sheet and toast in the oven 5 minutes. Add coconut, then toast until coconut and peca...

  Bloody Mary Poached Shrimp Ingredients 1 (32-oz.) bottle Bloody Mary mix, divided 2 1/2 lbs. medium peeled, deveined raw shrimp, tails optional 4 cups ice 1/2 cup cocktail sauce 1/3 cup (2 2/3 oz.) vodka 1/3 cup olive oil 1/3 cup fresh lemon juice (from 2 lemons) 1 Tbsp. hot sauce (such as Tabasco) 1 Tbsp. Worcestershire sauce 1 tsp. celery seeds 1 tsp. black pepper 1 cup thinly sliced celery (from about 2 celery stalks) 1 cup thinly vertically sliced sweet onion (from 1 small onion)  Garnishes: celery leaves, lemon slices, lime slices, pickled okra, dilly beans, and/or pitted green olives Directions Cook shrimp: Place 1 cup water and 3 cups of the Bloody Mary mix in a large saucepan; bring to a boil over high. Remove from heat. Add shrimp; cover and let stand until shrimp are barely opaque in centers, about 8 minutes. Imm...

  Keto pulled pork sandwich Ingredients 1 tbsp cocoa nibs or cocoa powder ½ tbsp ground black pepper ½ tbsp paprika powder ½ tbsp ground ginger ½ tsp anise seeds or fennel seeds ½ tsp cayenne pepper 2 tbsp olive oil 550 g pork shoulder 1 tsp salt Oopsie bread 4 eggs 1 pinch salt 140 g (150 ml) cream cheese 1 tsp baking powder ½ tbsp ground psyllium husk powder Grated slaw 325 g turnip 120 ml  mayonnaise 80 ml (5.5 g) finely chopped fresh parsley 1 tbsp cider vinegar salt and pepper Instructions Grind the spices and cacao nibs in a food processor or a coffee grinder. Mix ground spices with the olive oil and spread all over the surface of the pork. Salt the seasoned meat and put it in a slow cooker. Cook for five hours on low heat or four on medium heat. Remove the pork from the slow cooker and pull the meat apart using two forks. Ser...

  Vegan butter bean cannelloni Ingredients (16) 1 tbsp extra virgin olive oil 1 leek, white part only thinly sliced 200g button mushrooms, halved, sliced 3 garlic cloves, crushed 1 tbsp fresh thyme leaves 400g can butter beans, drained, rinsed 60g baby spinach, plus extra to serve 1/2 tsp finely grated lemon rind 1 1/2 cups grated dairy-free pizza shred cheese 1 cup tomato passata 12 Barilla dried cannelloni tubes (see notes) 200g tomato medley, sliced Cashew cream 1 1/2 cups raw cashews 1/3 cup nutritional yeast (see notes) 2/3 cup unsweetened almond milk 1/3 cup Massel vegetable liquid stock Method Step 1 Make Cashew Cream: Cover cashews with boiling water. Stand 1 hour. Drain. Process cashews, yeast and milk in a food processor until smooth. Season. Reserve 1/2 cup mixture. Add stock to processor. Process to combine. Step 2 Heat oil in a frying pan over medium-high heat. Cook leek, stirring, for 5 minutes or until soft. Add...

  Frito Pie Ingredients 1 cup white vinegar or red wine vinegar 3 tablespoons granulated sugar 1 teaspoon black peppercorns 1 teaspoon yellow mustard seeds 2 teaspoons kosher salt, divided 1 medium-size (8 ounces) red onion, thinly sliced (about 2 cups) 2 tablespoons olive oil 1 medium-size (8 ounces) yellow onion, finely chopped (3/4 cup) 1 pound ground chuck 1 medium (1 ounce) jalapeño chile, seeded (if desired) and finely chopped (2 tablespoons), plus jalapeño slices for serving (if desired) 1 tablespoon chili powder 1 teaspoon ground cumin 2 garlic cloves, finely chopped (1 teaspoon) ½ teaspoon black pepper ½ teaspoon cayenne pepper 1 (12-ounce) can amber beer 1 (14 1/2-ounce) can diced tomatoes, undrained 12 (1-ounce) snack-size corn chip bags (such as Fritos)  Shredded chedd...

  Scotcheroos Ingredients 1 cup granulated sugar 1 cup light corn syrup 1 cup creamy peanut butter 6 cups crisp rice cereal (such as Rice Krispies) 1 1/2 cups semisweet chocolate chips (from 1 [12-oz.] pkg.) 1 cup butterscotch chips (from 1 [11-oz.] pkg.) Sprinkles, for garnish Flaky sea salt (optional), for garnish Directions Prepare baking pan: Line a 13- x 9-inch baking pan with parchment paper, and coat parchment with cooking spray; set aside. Make peanut butter mixture: Heat sugar and corn syrup in a small saucepan over medium, stirring constantly, until sugar is dissolved (do not boil), 3 to 4 minutes. Remove from heat. Stir in peanut butter until combined. Combine peanut butter mixture and cereal: Place crisp rice cereal in a large bowl; stir in peanut butter mixture. Transfer to prepared pan, and press into an even layer with a spatula. Melt chocolate and butt...

  Herb-Crusted Roasted Leg Of Lamb Ingredients 1 (6- to 7-lb.) bone-in leg of lamb, trimmed and patted dry 1 Tbsp. finely chopped fresh rosemary 1 Tbsp. chopped fresh thyme 1 1/4 cups olive oil, divided 1 Tbsp. plus 1/2 tsp. grated garlic (from 4 cloves), divided 1 tsp. black pepper 6 tsp. kosher salt, divided 2 cups loosely packed fresh flat-leaf parsley leaves 1 cup loosely packed fresh mint leaves 2 Tbsp. red wine vinegar Directions Prepare a baking sheet: Set a wire rack inside a rimmed baking sheet lined with aluminum foil. Season lamb: Score the fatty top of the lamb 5 times (1/4 inch deep and 4 inches long). Stir together rosemary, thyme, 1/4 cup of the oil, and 1 tablespoon of the garlic. Rub mixture all over lamb. Season with pepper and 5 teaspoons of the salt. Place on wire rack on baking sheet. Let stand at room temperature 1 hour. Roast lamb: ...

  Cucumber Margarita Ingredients Cucumber Margarita Ingredients Salt (for rimming the glass) 2 1/2 ounces cucumber-infused tequila (recipe below) 1 ounce fresh lime juice 3/4 ounce triple sec 1 slice cucumber (for garnish) Cucumber-Infused Tequila 2 English cucumbers, thinly sliced crosswise 1 750-ml bottle blanco tequila Directions Make the Margarita Wet the rim of an old-fashioned or margarita glass and dip it in salt. Let stand until dry. Fill the glass with ice. Fill a cocktail shaker with ice. Add the cucumber-infused tequila (recipe below), lime juice, and triple sec. Shake for 10–15 seconds until well chilled. Strain the cocktail into the rimmed glass and garnish with the cucumber slice. To Make the Cucumber-Infused Tequila In a large pitcher or mason jar, combine the sliced cucumbers and the tequila. Cover and let stand at room temperature for 24 hours. Strain the tequila in...

  Chile Colorado Ingredients 9 New Mexico dry chiles - washed, with stems and seeds removed 3 cups water 5 pounds boneless beef chuck roast, trimmed of fat ½ cup all-purpose flour 1 tablespoon kosher salt 1 tablespoon black pepper 3 tablespoons olive oil 1 large yellow onion, chopped 2 cups beef stock, or as needed Directions Gather all ingredients. Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid. Place chiles and some of the liquid into a blender, and purée until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds or tough skins; set aside. Cut beef into 1- to 2-inch chunks. Combine flour, salt, and pepper in a medium bowl. Dredge beef chunks in the seasoned flour; set ...