Arugula Corn Salad with Bacon Recipe

INGREDIENTS:

4 large ears of corn
2 cups of chopped arugula (about one bunch)
4 strips of bacon, cooked, chopped
1/3 cup chopped green onions
1 Tbsp olive oil
1 Tbsp white wine vinegar
1/8 teaspoon ground cumin
Salt and freshly ground black pepper to taste

Method:

1: Cook the corn ears, in their husks, either on the grill for a smokey flavor, or by steaming in a large covered stock pot with an inch of boiling water at the bottom of the pot, for 12-15 minutes. Let the corn cool (can run under cold water to speed up the cooling), remove the husks and silk. I recommend cooking the corn in the husks for the added flavor that the husks impart. If you boil or steam the corn ears after you've already husked them, or if you cook them in the microwave, reduce the cooking time by a few minutes.
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2: To remove the kernels from the cobs, stand a corn cob vertically over a large, shallow bowl. Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob. Note: it may help to work over a low table, to be in a better ergonomic position to cut the cobs this way.

3: In a medium sized bowl, mix together the corn, chopped arugula, bacon, and onions. In a separate bowl, whisk together the oil, vinegar, salt and pepper, and cumin. Mix dressing into salad just before serving. Taste and add more vinegar if necessary to balance the sweetness of the corn.

Sopa Seca de Fideo with Tomatillos

INGREDIENTS:

3/4 pound tomatillos (about 6 medium sized), husks removed
1 to 2 serrano chiles
1/4 medium onion
1 clove garlic
2 Tbsp chopped fresh cilantro, plus extra for garnish
4 Tbsp vegetable oil, divided
4 ounces fresh Mexican chorizo, casing removed, crumbled
8 ounces capellini, or angel hair pasta, broken into 1 to 1 1/2-inch pieces
1 teaspoon sea salt
Freshly ground black pepper
2 1/2 cups chicken stock
4 ounces goat cheese, crumbled
1 avocado, seeded, peeled, diced
Crema fresca or sour cream

Method:
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1: Place the tomatillos, serrano chiles, an quarter onion on a baking sheet lightly greased with vegetable oil. Broil for about 15 minutes until somewhat charred and blistered. Remove the stems from the serranos.
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2: Working in batches if necessary, purée the chiles, tomatillos, onion, a clove of garlic, and 2 Tbsp of the chopped cilantro in a blender, making sure not to fill the blender more than halfway. Once blended you should have about a cup of sauce.
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3: Heat 2 Tbsp of oil in a large saucepan on medium heat. Add the chorizo and cook 3 to 4 minutes until cooked through and crispy. Use a wooden spoon to crumble up the chorizo as it cooks.  Use a slotted spoon to remove the chorizo to a paper-towel lined plate, keeping the fat and oil in the pan.
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4: Place the broken up dry pasta into the pan and increase the heat to medium high. Lightly brown the dry noodles in the chorizo oil. Remove the pasta from the pan and set aside.
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5: Add the remaining 2 Tbsp of oil to the pan and heat on medium high heat. Add the tomatillo sauce and the salt. The sauce should bubble up from the heat of the pan. Cook for about a minute, allowing the sauce to reduce by about a quarter cup. Dragging your spoon through the sauce should leave a trail for a second or two.
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6: Add the pasta back to the pan with the tomatillo sauce and cook it until it has absorbed the liquid. Then add the chicken stock. Bring to a boil and reduce to a simmer. Let cook undisturbed for about 15 minutes, or until the pasta is soft and the stock absorbed. The pasta will be past "al dente" but shouldn't be cooked to a mush.

Peanut butter cheesecake

INGREDIENTS:

For the base
50g butter
175g pack peanut cookies
For the filling
5 gelatine leaves
500g tub ricotta
175g smooth peanut butter
175g golden syrup
150ml milk
To decorate
270ml pot double cream
2 tbsp soft brown sugar
1 bar peanut brittle, crushed

Method:

1: Oil and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible. Melt the butter in a pan. Crush the biscuits by bashing them in a bag with a rolling pin, then stir them into the butter until very well coated. Press the mixture firmly into the base of the tin and chill.

2: Soak the gelatine in water while you make the filling. Tip the ricotta into a bowl, then beat in the peanut butter and syrup. Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer.

3: Take the soaked gelatine from the water and squeeze dry. Put it into a pan with the milk and heat very gently until the gelatine dissolves. Beat into the peanut mixture, then tip onto the biscuit base. Chill until set.

4: To freeze, leave in the tin and as soon as it is solid, cover the surface with cling film, then wrap the tin with cling film and foil.


5: To defrost, thaw in the fridge overnight.

6: To serve, carefully remove from the tin. Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.

Beef Kebabs

INGREDIENTS:

Marinade Ingredients:
1/3 cup olive oil
1/3 cup soy sauce
3 Tbsp red wine vinegar
1/4 cup honey
2 cloves garlic, minced
1 Tbsp minced fresh ginger
Freshly ground black pepper to taste

Kebab Ingredients:
1 1/2 lbs top sirloin steak, cut into 1 1/2-inch cubes
1 large bell pepper
1-2 medium red onions
1/2 to a pound button mushrooms
About 20 bamboo or wooden skewers

Method:

1: Mix the marinade ingredients together in a bowl and add the meat. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight. (Heck, I've kept the meat marinating for a couple days, still great.)

2: Soak the skewers in water for at least 30 minutes before grilling. This will help prevent them from completely burning up on the grill.

3a: Cut the vegetables into chunks roughly the width of the beef pieces. Taking care not to poke yourself, thread the meat and vegetables onto double bamboo skewers. One way to do this safely is to put the piece that you are trying to pierce on a cutting board, and then push the skewers through the piece to the board. Using double skewers will help you turn the kebabs on the grill. If you keep a little space between the pieces, they will grill more evenly. Paint the kebabs with some of the remaining marinade.

3b: Prepare your grill for high, direct heat. Grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally. Let rest for 5 minutes before serving.

Almond Roca

INGREDIENTS:

1 cup sugar
1/4 cup water
1 Tbsp light corn syrup
1/2 lb butter (2 sticks - NO substitutes!)
1/2 lb. slivered almonds (2 cups)
1/2 lb. bar of regular Hershey's dark chocolate (7 oz okay)

Method:

1: Melt butter with sugar, syrup and water in a pan (such as a large non-stick frying pan) on medium to medium-high temperature. Stir continuously with a wooden spoon. When butter is melted, add the almonds.

2: When mixture comes to a rolling boil, set your timer for a minimum of 10 minutes and keep stirring (no more than 15 minutes). The mixture will thicken and turn darker in color. The almonds will roast. Keep stirring and cooking until you hear it crackle. If you don't cook it long enough it will not harden, so keep stirring and listen for the crackling sound.
Elise's note: I have found it very hard to distinguish between the boiling sound and the crackling sound in this recipe. A better guideline for me is by color. When the mixture turns a warm amber color, at about 11 or 12 minutes into the boiling, that's the time to pour it out. Wait too long and it will burn.
If you try to make this, please read all the comments listed below. It's actually trickier than one would think.

3: When the mixture crackles, pour the mixture out onto a large cookie sheet and spread it as thin as possible with a fork. While it is still hot, break up the chocolate into chunks and distribute it over the almond mixture and let it melt. Spread it evenly on the top.

4: Let it cool to room temperature. When cool you can lift the whole thing off the pan and break into small pieces.

Spinach and Artichoke Quiche

INGREDIENTS:

1 cup all purpose flour
1/2 teaspoon salt
1/2 cup (1 stick, 4 ounces, 8 Tbsp) butter
2 to 2 1/2 Tbsp of water
One 9-inch pie dish
Quiche:
1/2 cup, packed, finely chopped artichoke hearts (cooked fresh or canned artichoke hearts packed in water)
6 ounces cooked spinach (if using frozen, thaw first), squeezed to remove excess water (wrap in clean tea towel or several layers of paper towels and squeeze), finely chopped
1 Tbsp butter
1/2 cup minced shallots
2 teaspoons grated lemon zest
4 eggs (large)
1 cup milk
1/2 cup heavy whipping cream
4 ounces goat cheese
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
2 Tbsp minced chives or green onion greens

Method:
1a: In a medium bowl, whisk together the flour and salt. Cut the butter into cubes and use your (clean) hands to work the butter into the flour until you have a mixture that looks like a coarse meal with pieces of butter no bigger than a pea. Sprinkle water onto the flour mixture a little at a time, and work the dough with your hands until the dough can be formed into a ball. Flatten the ball into a disk and wrap with plastic wrap. Chill for at least 1 hour.
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1b: When you are ready to roll out the dough, remove the disk from the refrigerator and let come to room temp for 10 minutes. Roll out the dough on a lightly floured surface to a diameter 2 inches wider than your pie or tart pan. Drape the rolled out dough over the pie or tart pan and press the dough into the sides of the pan. Trim and crimp the edges. Place in freezer for 30 minutes to an hour.
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At this point, if you want, you can "blind bake" the crust. Pre-baking the crust will ensure that the bottom crust is browned and won't get soggy. I often skip this step and find that although the bottom crust might not get browned, it's usually perfectly palatable. To pre-bake the crust, line the inside with aluminum foil and fill it with pie weights such as beans. The foil and the pie weights will help keep the sides of the crust from sliding down as it bakes. Bake for 15 minutes at 375°F, then remove the foil and weights, prick the bottom of the crust with the tines of a fork , and bake for another 10 minutes. Let cool down a bit before filling with the quiche custard filling.

2:  Melt butter in a small saucepan on medium heat. Add the minced shallots and cook 3 to 4 minutes until translucent. Remove from heat.
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3:  Preheat oven to 375°F. Beat the eggs in a large bowl. Add the goat cheese and whisk until smooth. Whisk in the milk, cream, salt, pepper, chopped spinach, chopped artichokes, the cooked shallots, lemon zest, and the chives.
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4: Pour filling into the frozen pie crust. (If you are using a tart pan with a removable bottom, you may want to put the pan on a foil lined or rimmed sheet pan.) Place in oven. Bake at 375°F for 10 minutes, then reduce the heat to 350°F and cook for 30 minutes, or until the center of the quiche has set.
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5: Remove from oven and let sit and cool to room temperature before slicing and serving.

Blistered Shishito and Burrata Bread Salad

INGREDIENTS:

2 TEASPOONS SOY SAUCE
1 TEASPOON CHINESE BLACK VINEGAR
1 TABLESPOON NEUTRAL OIL
1 TEASPOON TOASTED SESAME OIL
OIL FOR THE PAN
1-2 CUPS GIANT BREAD CUBES
1 CUP SHISHITO PEPPERS
1 CUP CHERRY TOMATOES, HALVED
1 BALL BURRATA, TORN
SALT AND FRESHLY GROUND PEPPER

Whisk together the soy sauce, black vinegar, oil, and sesame oil in a small bowl and set aside.
Heat up a bit of oil in a not-stick pan and patiently toast your giant bread cubes over medium-low heat on all six sides – take your time and really brown each side. While the toast cubes are frying on low heat, blister the shishitos. Heat a splash of oil in a cast-iron pan or heavy bottomed skillet over medium high heat. When shimmery, add the peppers and cook, turning occasionally, until blistered. Remove from the heat and season with salt and pepper.
When the toast cubes are done, assemble your salad: divide the shishitos, toast cubes, tomatoes and burrata between two plates. Drizzle on the dressing and season with salt and pepper to taste.