FINE DINING MONSTER

    Tea-smoked chicken with avocado, iceberg and ginger Ingredients (21) 2 tbsp Sichuan pepper 1/4 tsp Chinese five-spice 2 tbsp flaked sea salt 6 chicken breasts, skin on 40g Lapsang Souchong tea leaves 2 tbsp white rice 2 tbsp brown sugar 2 tbsp sesame seeds, toasted, ground 60ml (1/4 cup) tamari 1 tbsp caster sugar 1 tbsp seasoned rice (sushi) vinegar 1/2 tsp sesame oil 1/4 red birdseye chilli, seeded, finely chopped Pinch of finely chopped garlic Salad 5cm piece ginger, peeled, finely shredded 2 spring onions, thinly sliced 200g cooked green beans 2 avocados, thinly sliced 1 iceberg lettuce, shredded 1/4 cup finely chopped coriander leaves 1/3 cup Thai basil leaves Method Step 1 Stir spices and salt in a small frying pan over low heat until fragrant. Cool, then grind to a powder with a pestle and mortar. Scatter over chicken, then steam over a saucepan of simmering water for 15 minutes or until almost cooked. ...

  Pull-Apart Spinach-Artichoke Football Ingredients 6 slices bacon, finely chopped  1 medium shallot, finely chopped  4 cloves garlic, finely chopped 5 oz. baby spinach  1 1/2 tsp. kosher salt, divided 1 c. shredded mozzarella  1/3 c. finely chopped artichoke hearts 3 oz. cream cheese, softened  2 oz. crumbled feta  2 tbsp. heavy cream  1 tsp. chopped fresh thyme  1/2 tsp. finely grated lemon zest (optional) 2 (13.8-oz.) tubes Pillsbury Classic Pizza Crust  1 large egg 1/2 c. plain yogurt Directions   Step 1Arrange a rack in center of oven; preheat to 400°. Line a large baking sheet with parchment. Step 2In a medium skillet over medium-high heat, cook bacon, stirring occasionally, until crispy and fat renders, 5 to 7 minutes. Using a slotted spoon, transfe...

  Bacon Avocado Fries Ingredients 3 avocados 24 thin strips of bacon 1/4 c. ranch dressing, for serving Directions FOR OVEN Step 1Preheat oven to 425º. Slice each avocado into 8 equally-sized wedges. Wrap each wedge in bacon, cutting bacon if needed. Place on a baking sheet, seam side down. Step 2Bake until bacon is cooked through and crispy, 12 to 15 minutes.  Step 3Serve with ranch dressing. FOR AIR FRYER Step 1Slice each avocado into 8 equally-sized wedges. Wrap each wedge with a strip of bacon, cutting bacon if needed.  Step 2Working in batches, arrange in air fryer basket in a single layer. Cook at 400° for 8 minutes until bacon is cooked through and crispy.  Step 3Serve warm with ranch.

  Yogurt-Marinated Grilled Chicken Ingredients 1 cup full-fat plain Greek yogurt 1 cup lightly packed cilantro, finely chopped 2 tablespoons fresh lemon juice 3 garlic cloves, minced 1 teaspoon cayenne 1 teaspoon ground cumin 2 teaspoons kosher salt, plus more to season 1 teaspoon freshly ground black pepper, plus more to season 1 (3 1/2-pound) chicken, halved, breast and rib bones removed, leg bones left intact Vegetable oil, for brushing grill Directions   Gather the ingredients.   In a large bowl, mix yogurt, cilantro, lemon juice, garlic, cayenne, cumin, 2 teaspoons salt, and 1 teaspoon pepper. Transfer marinade to a large, resealable plastic bag. Add chicken halves and turn to coat. Seal bag and transfer to a baking dish. Refrigerate for at least 3 hours or overnight. Bring chicken to room temperature before grilling.   Set up a gas grill for indirect grilling, then oil grate and heat to medium-high (400°F).   Remove ...

  Quick Chicken Kiev Ingredients 4 skinless, boneless chicken breast halves (6 ounces each), lightly pounded to an even thickness Kosher salt Freshly ground black pepper 1 stick unsalted butter, softened 2 tablespoons finely chopped dill 2 tablespoons finely chopped chives All-purpose flour, for dusting 3 large eggs, beaten 1 1/2 cups panko breadcrumbs, crushed 2 tablespoons extra-virgin olive oil, plus more for frying 1 tablespoon fresh lemon juice 1 large bunch of arugula, stemmed Directions   Gather the ingredients.   Carefully slice a pocket into the side of each chicken breast and season with salt and pepper. In a small bowl, blend the butter with the dill and chives and season with salt and pepper. Spoon half of the herb butter into the pockets and pinch closed.   Dredge the chicken in flour, tapping off the excess.   Put the eggs and breadcrumbs in two separate shallow bowls and season with salt and pepper. Dip ...

  Salmon Martini Ingredients Salmon-Infused Gin 2 cups (16 ounces) gin (such as Tanqueray no. 10) ½ cup (4 ounces) cold smoked salmon Martini 3 tablespoons (1 1/2 ounces) Salmon-Infused Gin 2 tablespoons (1 ounce) blanco vermouth (such as Tximista, Lacuesta or Dolin Blanc) 1 tablespoon (1/2 ounce) gin (such as Tanqueray no. 10) Pickled caperberry, for garnish Directions Make the salmon-infused gin: Combine gin and salmon in an airtight container and let stand at room temperature for 1 week. Transfer to the refrigerator and chill for 2 weeks. Pour mixture through cheesecloth or oil filter paper to remove excess fat and clarify; discard salmon. Infused-gin can be stored in the freezer for up to 1 month. Make the martini: Combine Salmon-Infused gin, vermouth and gin in a mixing glass. Add ice and stir until well chilled. Strain mixture into a chilled Nick & Nora glass. Garnish with a caperberry.

  Frozen Martini Ingredients 16 ounces London dry gin or Plymouth gin 1 cup water 4 ounces blanc vermouth (such as Carpano Bianco) 4 ounces dry vermouth (such as Dolin Dry) 1/4ounce orange bitters 8 lemon peel twists or green olives Directions Pour gin, 1 cup water, blanc vermouth, dry vermouth, and bitters into a freezer-safe liter-size bottle, such as an empty liquor bottle, and seal. Turn bottle upside down a couple of times to incorporate ingredients. Place in freezer for at least 6 hours or overnight to chill. To serve, pour 1/2 cup (4 ounces) martini mixture into each of 8 chilled martini glasses. Top each with a lemon peel twist or a green olive. Serve immediately. Prepared martini mixture will keep frozen up to 1 year.