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Recipes
Chocolate Caramel Tart
By MooK
1. Make the crust: Heat oven to 350˚
- FOR THE CRUST:
- 1 1/2 cups flour
- 1/4 cup plus 1 tbsp. dutch-process unsweetened cocoa powder
- 1/4 tsp. kosher salt
- 10 tbsp. unsalted butter, cubed and softened
- 1/2 cup plus 2 tbsp. confectioners' sugar
- 2 egg yolks, preferably at room temperature
- 1/2 tsp. vanilla extract
- FOR THE CARAMEL:
- 1 1/2 cups sugar
- 3 tbsp. light corn syrup
- 1/4 tsp. kosher salt
- 6 tbsp. unsalted butter
- 6 tbsp. heavy cream
- 1 tbsp. crème fraiche
- FOR THE GANACHE:
- 1/2 cup heavy cream
- 4 oz. bittersweet chocolate, finely chopped
- Gray sea salt for garnish
Avocado Pesto Pasta
By MooK
You can also make this by substituting in fresh cilantro for the basil, and lime juice for the lemon juice
- 8 oz. pasta or noodles (tagliatelle)
- 1 cup packed fresh basil, reserve some leaves for garnish
- 1 avocado, pitted and peeled
- 2 tsp. lemon juice
- 3-4 cloves garlic
- 1/4 cup extra-virgin olive oil
- 1 tsp. kosher salt (or more or less to taste)
- pinch of freshly ground black pepper
- (optional garnish) extra toasted pine nuts and shaved Parmesan
Crispy Slow Cooker Carnitas
By MooK
Heat oil in a large skillet over high heat
- 1 Tbsp. canola or vegetable oil
- 1 (4-5 lb.) lean boneless pork roast, excess fat trimmed, cut into 3-inch chunks
- 8 oz. beer
- 1 large white onion, diced
- 4 cloves garlic, minced
- 1 Tbsp. chipotle powder (or 1 chipotle in adobo sauce)
- 2 tsp. cumin
- 1 tsp. chili powder
- 1 1/2 tsp. salt
- 1 tsp. black pepper
Garlic Yukon Gold Mashed Potatoes
By MooK
Recipe courtesy Anne Burrell
- 2 pounds Yukon gold potatoes, washed and quartered
- 4 cloves garlic
- Kosher salt
- 1 1/2 cups heavy cream, warm
- 1 stick cold butter, cut into 9 pats
Bearnaise Sauce
By MooK
Recipe courtesy of Tyler Florence
- 1/4 cup fresh tarragon, chopped
- 2 shallots, minced
- 1/4 cup champagne vinegar
- 1/4 cup dry white wine
- 3 egg yolks
- 1 stick butter, melted
- Salt and pepper to taste
Banana-Stuffed French Toast
By MooK
Using a small sharp knife, cut a pocket into each slice of bread and stuff with half a sliced banana
- 4 slices thick-cut bread
- 2 ripe bananas, sliced
- 1/2 cup whole milk
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter
- honey or maple syrup
Smokin' Sweet Chicken Wings with Cherry Barbecue Glaze
By MooK
In a medium saucepan, melt the butter
- 2 tablespoons unsalted butter
- 1/2 medium sweet onion, such as Vidalia, finely chopped
- 1 large habanero chile, seeded and minced
- 3/4 cup cherry preserves, preferably sour cherry
- 1/3 cup fresh lime juice
- Salt
- Freshly ground black pepper
- 3 1/2 pounds chicken wings, tips discarded and wings split
Whale Juice
By MooK
Combine the first five ingredients and whisk together
- 1 gallon mayonnaise
- 1 ⁄2 ounce black pepper
- 1 ⁄2 quart white vinegar
- 3 ⁄4 lb sugar
- 1 ⁄2 cup yellow mustard
- water
Chicken and "Slick" Dumplings
By MooK
Place chicken, onions, garlic, peppercorns, parsley stems, and 1 1/2 teaspoons salt in large saucepan or Dutch oven
- 1 whole small chicken, about 3 pounds
- 2 medium onions, ends trimmed and quartered
- 1 small head garlic, ends trimmed
- 1 teaspoon whole peppercorns
- 1 bunch parsley, stems reserved, leaves chopped, divided
- Kosher salt and freshly ground black pepper
- 1 cup (5 ounces) all-purpose flour
- 2 tablespoons (1 ounce) unsalted butter, softened
- 1 tablespoon vegetable shortening
- 1 teaspoon baking powder
- 1/4 cup whole milk
- 1/2 teaspoon lemon juice from one lemon
- pinch nutmeg (optional)
Eggplant Parmesan
By MooK
Marinara: Preheat oven to 350°F
- Marinara:
- 1/4 cup olive oil
- 1 head of garlic, cloves crushed
- 1 large red onion, chopped
- 3 oil-packed anchovy fillets (optional)
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon tomato paste
- 1/4 cup dry white wine
- 2 (28-ounce) cans whole peeled tomatoes
- 1/4 cup torn basil leaves
- 1/2 teaspoon dried oregano
- Kosher salt
- Eggplant and assembly:
- 4 pounds Italian eggplants (about 4 medium), peeled, sliced lengthwise 1/2–3/4 inch thick
- Kosher salt
- 3 cups panko (Japanese breadcrumbs)
- 1 1/2 teaspoon dried oregano
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups finely grated Parmesan, divided
- 1 1/2 cups all-purpose flour
- 5 large eggs, beaten to blend
- 1 1/3 cups olive oil
- 1/2 cup finely chopped basil and parsley, plus basil leaves for serving
- 6 ounces low-moisture mozzarella, grated (about 1 1/3 cups)
- 8 ounces fresh mozzarella, thinly sliced