Shred the frozen asparagus stems in the food processor and set aside.Garnish with tarragon and serve shilled with the shrimp salad cups on the side.
Servings: 2 - 3
15 to 30 min
A delicious side to any spring dish!For fork-tender, soft asparagus, cook about 8 - 11 minutes.
Photo: Courtesy of ABC/Craig SjodinCooking for a crowd during the holidays induces peak stress levels — whether you're a first-time host or a seasoned chef.We turned to chef Carla Hall, a Top Chef alum and current co-host of The Chew for her best tricks for holiday hosting.
Spray three 9x13-inch baking sheets with nonstick cooking spray and line the baking sheets with parchment paper.In the bowl of a stand mixer fitted with a paddle attachment, add the almond paste, 1 cup of sugar and salt.
1 to 2 hr
A delicious recipe from Jennifer Espositio!For the Old-Fashioned Gluten-Free Pie Crust:< In a stand mixer with the paddle attachment, combine the piecrust flour, millet, xanthan gum, and salt and mix on low speed to smooth out any lumps.
1 tablespoon espresso powder (very finely ground)
1/2 cup water
1 15.Spray a baking sheet with cooking spray and line with parchment paper.
Season chicken pieces with salt and pepper, then sear in batches, skin side down, until golden brown and crispy, about 6-8 minutes.To the same pan, add the curry powder and cayenne pepper and toast for 1-2 minutes.
Brush two, 8-inch round cake pans with 2 tablespoons melted butter and set aside.For the Rolls: In a medium bowl, add the brown sugar, granulated sugar, cinnamon and salt mixing to combine.
In a large saute over medium-high heat, warm 2 tablespoons of olive oil.Place the rack of pork on a cutting board, so the rack is vertical to you with the ribs pointing to your right.
In the bowl of a food processor fitted with a blade attachment, add the pork, shrimp, scallions, soy sauce, ginger, sesame oil, blanched cabbage and salt, and pulse until mixture is minced and fully combined.Place a heaping teaspoon of the pork filling into the center of the wrapper.
Push the sausage to the side and add the onion and garlic, cooking until soft and translucent, about 2-3 minutes.Remove from heat and whisk in the mascarpone, 1/2 cup of Parmigiano Reggiano, and butter.
Brush the remaining 2 tablespoons of Dijon mustard over the ham.In a large bowl, whisk together the sweet potato, flour, baking powder, Kosher salt and baking soda.
30 to 45 min
A BBQ Chicken Burger never tasted so good.For the Rum-Infused BBQ Sauce: In a small saucepan add the ketchup, brown sugar, red wine, water, Worcestershire, mustard, onion powder, and rum and bring to a simmer.
Peppermint Chocolate Torte:
1 1/2 cups mint cream chocolate cookies (crushed)
1/4 cup butter (melted)
1 gallon pink peppermint ice cream (softened, divided)
Chocolate Fudge Sauce:
6 tablespoons unsalted butter
1 cup half and half
1/2 cup dark brown sugar (packed)
1/2 teaspoon Kosher salt
4 ounces semi-sweet chocolate chips
4 ounces bittersweet chocolate chips
1/2 teaspoon vanilla extract
2 cups heavy cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1/4 recipe chocolate fudge sauce (recipe above)
1/2 cup peppermint candies (crushed)
For the Peppermint Chocolate Torte: Preheat the oven to 350ºF.For the Chocolate Fudge Sauce: In a medium sauce pan over medium heat, stir together the butter, half and half, brown sugar, and salt.
Servings: 6 - 8
1 to 2 hr
Can't get much better than this!In a medium bowl add the bread and the milk and allow to soak.
LOS ANGELES — Mario Batali has been fired from "The Chew."
The ABC daytime cooking show has officially parted ways with Batali, following multiple accusations of sexual misconduct against the celebrity chef.
1 to 2 hr
Tasty and festive!For the Gingerbread Cookies: In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy.
Roasted Pork Shoulder in Banana Leaves:
1 tablespoon ground coriander
1/2 tablespoon ground cumin
1/2 tablespoon Aleppo pepper
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1/4 cup brown sugar
1 4- pound pork shoulder (bone-in, skinless)
2 banana leaves
1/4 cup olive oil
1/4 cup water
sweet Hawaiian rolls
lime (cut into wedges)
1/2 bunch cilantro (picked into plooms)
hot sauce (to taste)
pickled jalapeno slices
pickled red onion
In a medium mixing bowl, stir together the coriander, cumin, Aleppo, salt, black pepper, and brown sugar.The next day, remove the pork from the refrigerator and plastic wrap at least 30 minutes prior to cooking to allow it come to room temperature.
Using a spoon, scoop out flesh, leaving a 1-inch border of flesh around each pineapple half.For the Chicken: In a large bowl, add onion powder, pepper, Mexican-style pollo seasoning, Worcestershire sauce, 1/3 cup of teriyaki sauce, and pineapple-ginger marinade.
Holiday Gingerbread Cookie
3/4 cup unsalted butter (softened)
1 1/4 cup granulated sugar (divided)
1 large egg
1/3 cup molasses
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon freshly grated cinnamon
1/4 teaspooon ground cardamom
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 lemon (zested)
Preheat oven to 350º F.In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and 1 cup of sugar and mix until light and fluffy.