Sriracha Fried Chicken in lettuce leaves

Sauce

• 2 tablespoons sriracha sauce
• 2 tablespoons soy sauce
• 2 tablespoons fresh lime juice
  

Chicken

• 1/2 cup minced green onions
• 3 tablespoons soy sauce
• 2 tablespoons sriracha sauce
• 2 teaspoons sugar
• 2 teaspoons finely grated peeled fresh ginger
• 4 garlic cloves, finely grated
• 1 pound skinless boneless chicken thighs, cut into 1-inch cubes
  

Garnishes

• 12 large crisp romaine leaves
• 6 red radishes, trimmed, thinly sliced
• 1/2 cup (loosely packed) fresh mint leaves
• 1/2 cup (loosely packed) fresh cilantro leaves
• 1 cup rice flour
• 1 cup cornstarch
• Peanut oil or rice bran oil (for frying)
  

Directions

For the sauce whisk all ingredients in small bowl.

 

Meanwhile for the chicken whisk first 6 ingredients in medium bowl. Add chicken; toss to coat. Cover and chill at least 4 hours and up to 1 day. 

 

 Arrange lettuce leaves, radishes, and herbs in separate piles on large platter, leaving room for chicken and sauce. Place potato starch in another medium bowl. Working in batches, add chicken pieces to the rice-cornstarch mixture and toss to coat. Shake off the excess and transfer to baking sheet. Pour enough oil into heavy large deep saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan. Heat oil to 350°F. Working in 2 batches, fry chicken until cooked through, stirring often to separate chicken pieces, about 4 minutes. Transfer chicken to paper towels to drain. 

Blueberry Buttermilk Crumb Muffin

Muffin

• 1 ¾ all-purpose flour, spooned in and leveled
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 2/3 cup (1 1/3 sticks) unsalted butter, slightly firm
• 2 teaspoons finely grated lemon zest
• ¾ sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• ½ cup buttermilk
• 1 ½ cup fresh blueberries

Crumb topping

• 6 to 7 tablespoons unsalted buttermilk
• 1 cup all-purpose flour, spooned in and leveled
• ½ cup sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon baking powder
• ¼ teaspoon salt

Directions

For the crumb topping; place the butter in a 2 quart heavy-bottomed saucepan and heat until melted; remove from the heat and cool to tepid.

Whisk together the flour, sugar, cinnamon, baking powder,and salt. Add to the butter and stir with a fork until blended and mixture begins to form crumbs. Gently squeeze the mixture with your hand to form larger lumps, then break them apart with tour finger tips. Before using let the crumb topping stand for 10 to 15 minutes.

Meanwhile for the muffins. Position the rack in the upper and lower thirds of the oven. Heat the oven to 375°. Line fourteen muffin cups with paper or foil cupcake liners.

In a large bowl, thoroughly whisk together the flour, baking powder, salts and baking soda. Set aside. Cut butter into 1-inch pieces and place in the bowl of an electric mixer fitted with the paddle attachment. Add the lemon zest and mix on medium speed until smooth and lightened in color, about 1 minute. Add the sugar in a steady stream, then blend in the egg and vanilla, scraping down the side of the bowl as needed.

Reduce the mixer speed to low and add the flour mixture alternating with the buttermilk, dividing the flour into three parts and the buttermilk into two. Mix just until blended after each addition.

Portion half scoops of batter into the prepared pan using a no. 16 ice cream scoop ( ¼ cup capacity). Place a layer of blueberries evenly over the batter, then place a dollop of batter on top of the blueberries. It's okay for the berries to show. Take a handful of the crumb topping and crumble it over the batter and berries, completely covering the tops of the muffin with crumbs. Press gently to adhere. Brush any stray crumbs from the top of the muffin pans.

Bake for 25 to 30 minutes, or until the crumb topping is golden brown. To ensure even baking, rotate the pans top to bottom and front to bake, half way through. Remove from oven and place on a rack to cool.

Pumpkin Whoopie Pie with Maple Cream Cheese Filling

Filling

• 1 cup brown sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 16 ounces cream cheese, room temperature
• 1 teaspoons maple extract
  

Cake

• 3 cups all purpose flour
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 3/4 teaspoon ground nutmeg
• 3/4 teaspoon ground cloves
• 6 tablespoons (3/4 stick) unsalted butter, room temperature
• 3/4 cup (packed) golden brown sugar
• 3/4 cup sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 1 15-ounce can pure pumpkin
• 1/2 cup milk
• Nonstick vegetable oil spray

Directions

For the filling, using electric mixer, beat sugar and butter in large bowl until fluffy, about 2 minutes. Cream cheese and maple extract; beat until blended and smooth.

Meanwhile sift first 7 ingredients into large bowl. Using electric mixer, beat butter and both sugars in another large bowl until blended. Gradually beat in oil. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients in 2 additions alternately with milk in 1 addition, beating to blend between additions and occasionally scraping down sides of bowl. Cover and chill batter 1 hour.

Arrange 1 rack in bottom third of oven and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment; spray lightly with nonstick spray. Spoon batter onto baking sheet to form cakes (about ¼ cup each; about 12 per baking sheet), spacing apart. Let stand 10 minutes.

Bake cakes until tester inserted into centers comes out clean, about 20 minutes, rotating sheets halfway through baking. Cool cakes completely on baking sheets on rack. Using metal spatula, remove cakes from parchment.

Line cooled baking sheets with clean parchment; spray with nonstick spray, and repeat baking with remaining batter.

Spoon about 2 tablespoons filling on flat side of 1 cake. Top with another cake, flat side down. Repeat with remaining cakes and filling.

Bourbon Peach Cobbler

Ingredients

• 8 peaches, peeled and sliced, about 6 to 8 cups
• ¼ cup bourbon
• ¼ cup granulated sugar, divided, plus more for dusting
• ½ cup brown sugar
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1 ½ cups all-purpose flour
• ½ cup oat meal
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 12 tablespoons (1 ½ sticks) cold unsalted butter, plus 2 tablespoons for skillet
• Heavy cream, plus more for brushing
  

Directions

Heat the oven to 375 degrees F.

In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside. 

Prepare the dumplings: Into food processor add the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and pulse until the mixture looks like wet sand. Mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable. 

In a 10-inch cast iron skillet over medium-low heat, melt the remaining 2 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling, or if making individual ramekins bake only 20 minutes or until top is browned.

Beer Brats with Roasted Pepper and Garlic Relish and a Celery, Apple, and Fennel Slaw

Brats

• 4 cups beer (not dark)
• 1/4 cup Bavarian mustard
• 2 tablespoons ketchup
• 4 large onions
• 12 uncooked bratwursts
• 6 hard rolls, halved and well buttered
  

Relish

• 2 large heads of garlic, top 1/2 inch cut off
• 5 teaspoons extra-virgin olive oil, divided
• 1/2 cup diced drained roasted red peppers from jar
• 1 tablespoon chopped fresh parsley
• Coarse kosher salt
  

Slaw

• 3 tablespoons extra-virgin olive oil
• 2 1/2 tablespoons apple cider vinegar
• 1 Garlic clove, minced
• 1 1/2 tablespoons coarsely chopped fresh tarragon
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon sugar
• 3 celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves
• 2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
• 1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned
• Kosher salt and freshly ground black pepper

Directions

In a large deep heavy skillet stir together beer, mustard, and ketchup.

Cut 1 onion into thick slices and add to beer mixture.

Bring beer mixture to a boil and in it simmer bratwursts, uncovered, turning occasionally, 20 minutes. 

For relish: Preheat oven to 400°F. Place each head of garlic, cut side up, in center of square of foil; drizzle each with 1 teaspoon oil. Enclose garlic in foil. Place packets on oven rack; roast until garlic is tender, about 45 minutes. Open packets; cool 15 minutes. 

Squeeze garlic cloves into small bowl. Mash enough roasted garlic to measure 1/4 cup (reserve remaining garlic for another use). Transfer 1/4 cup mashed garlic to bowl. Mix in 3 teaspoons oil, red peppers, and parsley. Season with coarse salt and pepper. 

Prepare grill. 

Grill bratwursts and buns on an oiled rack set 5 to 6 inches over glowing coals, until bratwursts are cooked through and golden brown about 5 minutes.

Meanwhile for slaw: whisk first 6 ingredients in a medium bowl. Add celery and celery leaves, thinly sliced fennel and chopped fennel fronds, and apple; toss to coat. Season to taste with salt and pepper.

Top each grilled brat with garlic relish, and a drizzle of vinegar

Roasted Figs with Mascarpone

Figs

• 5 Mission figs, halved
• 1 tablespoon unsalted butter
• 1 ½ tablespoons honey
• 1 ½ tablespoon brown sugar
• Pinch ground cinnamon
• Pinch nutmeg
• Pinch kosher salt
• 8 ounces mascarpone
• ¼ cup powder sugar
• Mint leaves to garnish

Directions

Preheat the oven to 400 degrees F.

Put the figs, cut side up, in a baking dish. Melt the butter in a small saucepan over low heat, and whisk in the honey, sugar, cinnamon, nutmeg and salt. Drizzle the hot honey butter over the figs and roast in oven until very soft, 10 to 15 minutes.

Meanwhile combine mascarpone cheese and powder sugar together. Garnish withe mint leaves.

Meat loaf with Chipotle Sweet Potato Mash and Steamed Broccoli

Meat Loaf

• 2 cups finely chopped onion
• 1 shallot
• 5 minced garlic
• 1 celery rib, chopped fine
• 1 carrot, chopped fine
• 8 ounces button mushrooms, chopped fine
• 2 tablespoons unsalted butter
• 2 teaspoons salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 teaspoons Worcestershire sauce
• 1/3 cup ketchup
• 2 pounds ground chuck
• 5 slices of bacon minced
• 1 cup fresh bread crumbs
• 2 large eggs, beaten lightly
• 1/3 cup minced fresh parsley leaves

Sauce

• ½ cup meat loaf drippings
• ½ cup chicken stock
• 1 tablespoon unsalted butter
• 2 tablespoon flour
• salt and pepper to taste

Sweet Potatoes

• 3 pounds sweet potatoes(yam), peeled, cut into ½ cubes
• 2 tablespoon unsalted butter
• 2 chipotle peppers, chopped fine
• 1 tablespoon adobo sauce
• salt and pepper to taste

Broccoli

• 8 ounces fresh broccoli
• fresh sea salt and pepper to taste

Directions

Preheat oven to 350°F.


In a large heavy skillet cook onion, garlic, celery, carrot, and shallots in butter over moderate heat, stirring, 5 minutes. Cook vegetables, covered, stirring occasionally, until carrot it tender, about 5 minutes more. Stir in salt and pepper, Worcestershire sauce, and 1/3 cup of ketchup and cook, stirring, one minute.


In a large bowl combine well vegetables, meats, bread crumbs, eggs, and parsley. In a shallow baking pan form mixture into one 10-by 5-inch oval loaf .


Bake meat loaf in oven 1 hour, or until a meat thermometer inserted in center registers 155°F and reserve pan drippings.

Place reserved pan drippings, chicken stock, and butter into a sauce pan over moderate heat. Whisk in flour and bring to a boil for one minute,cook until sauce is nappe. Finish with salt and pepper to taste.

Meanwhile for sweet potatoes and broccoli

Place cubed sweet potatoes in a medium sized pot and cover with cold water over moderate heat. Bring to a boil and cook for 13 minutes until fork tender. Drain, place sweet potatoes into a food mill and process . Mix in butter, peppers, sauce, and salt and continue to combine.

Steam broccoli about 10 minutes or until desired tenderness is reached. Remove, season with sea salt and pepper.