CHOCOLATE WHISKEY CAKE

Chocolate Whiskey Cake

INGREDIENTS

• 12 tablespoons unsalted butter, cut into 1-inch pieces, more for pan
• 85 grams unsweetened cocoa powder (about 3/4 cup plus 2 tablespoons)
• 1 ½ cups brewed strong coffee
• ½ cup Irish whiskey
• 200 grams granulated sugar (about 1 cup)
• 156 grams light brown sugar (about 1 cup)
• 240 grams all-purpose flour (about 2 cups)
• 8 grams baking soda (about 1 1/2 teaspoons)
• 3 grams fine sea salt (about 3/4 teaspoon)
• ¼ teaspoon black pepper
• ⅛ teaspoon ground cloves
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup mini semisweet chocolate chips
• Powdered sugar, for serving (optional)

PREPARATION

1. Heat oven to 325 degrees. Butter a 10-inch springform pan. Dust with 2 tablespoons cocoa powder.
2. In a medium saucepan over low heat, warm coffee, Irish whiskey, 12 tablespoons butter and remaining cocoa powder, whisking occasionally, until butter is melted. Whisk in sugars until dissolved. Remove from heat and cool completely.
3. In a bowl, whisk together flour, baking soda, salt, pepper and cloves. In another bowl, whisk together eggs and vanilla. Slowly whisk egg mixture into chocolate mixture. Add dry ingredients and whisk to combine. Fold in chocolate chips.
4. Pour batter into prepared pan. Transfer to oven and bake until a toothpick inserted in the center emerges clean, 55 to 65 minutes. Let cool on a wire rack, then remove sides of pan. Dust with powdered sugar before serving, if you like.

SMOTHERED CABBAGE

SMOTHERED CABBAGE

2 SMALL heads of cabbage OR 1 GOOD SIZE MEDIUM CABBAGE ( I DON'T USE THE LARGE heads of cabbage)
2 LARGE yellow onions
seasoning ( Slap Ya Mama)
black pepper
salt (ADD TOWARDS THE END OF THE COOKING PROCESS, TASTE BEFORE AND AFTER ADDING salt)
sugar OR SPLENDA (TO YOUR DESIRED TASTE. PEOPLE DIFFER, SOME LIKE IT SWEET SOME NOT. sugar TAKES THE bitter OUT OF THE cabbage IN MY OPINION)
MEAT (YOUR CHOICE OF bacon, SMOKED turkey wing, pork (WHICH I USE), ham OR ham hocks).

How to make it





CLEAN YOUR CABBAGE, AND I CUT MINE INTO SMALL QUARTERS.
IN A LARGE POT, PLACE YOUR CABBAGE, MEAT AND SEASONINGS.
ADD 1/2 CUP OF WATER (CABBAGE TENDS TO MAKE ITS OWN JUICE)
BRING TO A BOIL FOR A FEW MINUTES
TURN DOWN TO A MEDIUM HEAT. PLACE A SEE THROUGH LID ON TOP OF YOUR POT SO YOU CAN KEEP YOUR SOUTHERN EYE ON THE CABBAGE.
STIR CABBAGE A FEW TIMES TO HELP THE SMOTHERING PROCESS
TASTE YOUR CABBAGE HALFWAY THROUGH, YOU MAY HAVE TO ADD A LITTLE BIT OF THIS OR A LITTLE BIT OF THAT. LOL!

CONSUMMÉ

Consummé

Heat a dry 10" cast-iron skillet over high. Slice 1 small white onion in half; stud the top of 1 onion half with 4 whole cloves. Cook the onion, cut side down, until it is blackened, 5–7 minutes, and then transfer the onion to a large stockpot.

Starting with one 3½–4-lb. chicken, remove hindquarters; separate thighs and drumsticks. Discard skin; remove bones and add to stockpot. Chop thigh and drumstick meat; chill until ready to use. Remove breasts from chicken, leaving bones attached to carcass. Discard skin and chill breasts until ready to use. Remove wings from chicken and halve carcass; add both to pot.

Add 1 tsp. each toasted coriander seeds and cracked whole black peppercorns, 6 sprigs each parsley and thyme, 4 halved garlic cloves, 4 white button mushrooms, 3 peeled carrots, 1 bay leaf, 1 halved celery heart (about 3–4 stalks), and 1 halved leek. Add 8 cups chicken stock and 4 cups water; boil. Reduce heat to medium; cook, skimming any fat that rises to surface, 45 minutes.

Strain the stock through a fine-mesh sieve into a large measuring cup, discarding the solids but reserving the carrots, celery, and leek. Slice the reserved vegetables about ¼" thick on an angle; set the vegetables aside until you are ready to assemble the consommé.

Bring 2 cups of reserved stock to a simmer in a 2-qt. saucepan over medium heat. Season reserved chicken breasts with salt and add to pan; poach until cooked through, 15–18 minutes. Transfer breasts to a cutting board; let cool, thinly slice, and set aside until ready to serve. Strain stock through a fine-mesh sieve back into measuring cup; let cool.

Pulse reserved thigh and drumstick meat, ½ tsp. each toasted coriander seeds and whole black peppercorns, 6 sprigs parsley, 4 egg whites, 3 chopped white button mushrooms, 2 chopped carrots, 2 garlic cloves, 2 thyme sprigs, 1 bay leaf, 1 chopped celery heart (about 3–4 stalks), 1 chopped leek, and salt, to taste, in a food processor until minced. Add 3 more egg whites; purée into a coarse paste and return to large stockpot.

Slowly stir reserved stock into pot. Place over medium heat; cook, stirring occasionally, until stock reaches a gentle simmer, about 12 minutes. Continue to cook, without stirring, until raft floats to top of pot, forming a solid mass, about 10 minutes. Using a small ladle, gently poke a hole in middle of raft, making it large enough to pass ladle through.

Simmer consommé for 30 minutes, basting raft often by ladling consommé through hole. Line a fine-mesh sieve with a triple layer of cheesecloth. Carefully transfer ladlefuls of consommé to sieve, without disturbing raft, until all consommé is strained. Discard the raft. If you like, dab surface of consommé with a paper towel to remove excess fat. Stir in 2 tbsp. dry sherry and season with salt.

Arrange reserved sliced vegetables and chicken breast in bowls. Using a mandoline or knife, thinly slice 2 white button mushrooms into bowls. Sprinkle with chervil leaves and minced chives; add shaved black truffle, if you like. Ladle consommé into bowls; top with freshly ground black pepper. Serves 4–6.

SPIDERWEB SWIRL BROWNIES

Spider Web Swirl Brownies 

Serves: 12-16 / Prep: 15 Mins / Cook: 35 Mins

• 1 cup unsalted butter
• 5 ounces unsweetened chocolate, coarsely chopped
• 2 tbsp. ground Community® Signature Blend Dark Roast coffee
• 1 1/3 cups sugar
• 1 1/2 tsps. vanilla extract
• 6 large eggs
• 1 cup all-purpose flour
• 1/2 tsp. kosher salt
• 1 8-ounce package cream cheese, softened

1. Preheat oven to 350°. Spray a 13x9 inch baking pan with baking spray.

2. In a medium saucepan, heat the butter, chocolate and ground coffee on low heat. Whisk constantly until smooth. Remove from heat and let cool slightly. 

3. In a large bowl, whisk together the chocolate mixture, 1 cup sugar and 1 teaspoon vanilla. Add 5 eggs, one at a time, whisking until glossy and smooth. 

4. In a small bowl, whisk together flour and salt. Add flour mixture to chocolate mixture, whisking until combined. 

5. Spread batter into the prepared baking pan. 

6. In a medium bowl, beat cream cheese with a mixer at medium speed until smooth. Add remaining 1/3 cup sugar, remaining 1/2 teaspoon vanilla and remaining 1 egg, beating until combined. 

7. Gently pour the cream cheese mixture into the baking pan. Swirl together using a knife. 

8. Bake 30-35 mins and let cool completely. 

9. Use a pumpkin-shaped cookie cutter to shape brownies, if desired. 

10. Enjoy! 

MOCHA BROWNIES

Mocha Brownies

Brownies:

½ cup butter, melted

1 cup granulated sugar

1/3 cup unsweetened cocoa powder

3 tablespoons strong brewed Community® coffee, cooled

¼ teaspoon salt

2 large eggs, lightly beaten

1 teaspoon vanilla

¾ cup white whole wheat or all-purpose flour

Mocha Ganache Frosting:

2/3 cup bittersweet or semisweet chocolate chips

¼ cup strong brewed Community® coffee

Preheat oven to 300°. In medium microwave-safe bowl, melt butter in microwave. In separate medium bowl, whisk together sugar and cocoa. Add sugar mixture, coffee and salt to butter; stir until smooth. Add eggs and vanilla to the butter-sugar mixture; mix in completely. Stir in flour just until combined.

Pour into an 8” X 8” baking pan lined with parchment paper or sprayed with vegetable cooking spray. Bake in middle of oven for 30 to 40 minutes or until a toothpick inserted comes out moist, with crumbs attached. Don’t overbake. Cool completely in pan.

Frosting:

In medium bowl, place chocolate chips. In microwave-safe measuring cup or bowl, heat coffee to a simmer in microwave. Pour coffee over chocolate and stir until completely smooth. Let cool about 1 hour. Beat with mixer for 1-2 minutes or until fluffy. Spread over cooled brownies and let frosting set. Cut into 16 squares.

COLD BREW ESPRESSO

MONTREAL — It takes a little patience, but cold-brewing your own coffee for a perfect iced coffee isn’t so complicated.
Here’s a simple guide:
1 Buy medium-roast espresso blend coffee, coarsely ground, or grind it yourself.

2 Place about 11/2 cups of coffee into a wide-mouth glass pitcher or other container. Add 3 cups of water, cold or at room temperature. (Experiment with this ratio. If you want a stronger brew use more coffee.) Stir to combine. (You can also use a French press coffee maker. Just don’t press down the plunger until after steeping.)

3 Cover and let steep on the counter or in the fridge for at least 12 hours and up to a whole day.

4 Set a fine-mesh sieve over a large bowl and line it with cheesecloth or a paper coffee filter. Slowly pour in the coffee, letting it filter through gradually, without pressing.

5 Discard the coffee grounds and transfer the coffee concentrate to a bottle. Cover and refrigerate for up to 14 days.

6 To serve, mix equal parts coffee concentrate and water or milk and serve over ice. If desired, sweeten with honey, maple syrup, chocolate syrup or simple syrup (which is made by combining equal parts sugar and water and bringing to a boil, until sugar is dissolved.) To turn iced coffee into a cocktail, add dark rum or a liqueur like Fernet Branca or Sambuca.

TURKISH COFFEE FLOURLESS CHOCOLATE CAKE

Turkish Coffee Flourless Chocolate Cake

3/4 cup butter (12 tablespoons or 1 1/2 sticks)
7 oz good semisweet or bittersweet chocolate
4 eggs separated
1 cup sugar, divided
1 1/4 teaspoons instant espresso powder, or *very* finely ground coffee
1 teaspoon ground cardamom
1/2 teaspoon salt
1 teaspoon vanilla extract

1
Preheat the oven to 350 degrees and butter the bottom of a 9-inch springform pan.
2
Melt the butter and chocolate over a double boiler, then remove from the heat. Whisk together the egg yolks and 1/2 cup sugar until light and frothy. Add the melted butter and chocolate, espresso powder, cardamom, vanilla and salt, then whisk to combine.
3
In the bowl of a stand mixer, whisk the egg whites and the remaining 1/2 cup sugar until they form stiff peaks. Use a rubber spatula to gently fold the egg whites into the chocolate mixture, being careful not to let it deflate.
4
Bake for about 40 minutes, or until puffed and no longer jiggly in the middle. Allow to cool completely before cutting. Dust with powdered sugar if desired and serve at room temperature or ice cold.

ONION RICE

Rice +onion+herbal+lemonThe basic process couldn’t be easier: Brown a diced onion in vegetable oil as you microwave the leftover rice, juice two lemons, and finely mince standard kitchen herbs (I use parsley or green onions). Once the onions are translucent, stir in the recycled rice and herbs (a bunch per couple of servings will do) and pour the lemon juice on top. Mix well and serve.

GUMBO Z’HERBES

Gumbo Z’Herbes

• 1 bunch mustard greens
• 1 bunch collard greens
• 1 bunch turnip greens
• 1 bunch watercress
• 1 bunch beet tops
• 1 bunch carrot tops
• 1 bunch spinach
• 1/2 head of lettuce
• 1/2 head of cabbage
• 2 medium onions, chopped (about 3 cups)
• 4 cloves garlic, crushed and chopped
• 5 tablespoons flour
• 1 pound smoked sausage
• 1 pound smoked ham
• 1 pound brisket, cubed
• 1 pound stew meat
• 1 pound chaurice hot sausage
• 1 teaspoon thyme leaves
• 1 teaspoon cayenne pepper
• 1 teaspoon filé powder
• Steamed rice for serving

1. Clean greens under cold running water, making sure to pick out bad leaves and rinse away any grit. Chop greens coarsely and place in a 12-quart stockpot with the onions and garlic. Cover with water (about 1-1/2 gallons) and bring mixture to a boil. Reduce to simmer; cover and cook for 30 minutes.
2. Strain greens and reserve liquid.
3. Cut all meats, except the chaurice, into bite-size pieces (about 1 inch pieces) and place in 12-quart stockpot with 2 cups of the reserved liquid. Steam over a high heat for 15 minutes.
4. Meanwhile, cut the chaurice into bite-size pieces and place in a skillet over high heat to render, about 10 minutes. Remove chaurice and set aside, keeping the grease in the skillet.
5. Blend greens in a food processor until pureed.
6. Heat the skillet of chaurice grease over high heat and add flour. Cook roux until flour is cooked, about 5 minutes (does not have to be brown). Pour roux over meat mixture and stir to combine.
7. Add puréed greens to the meat in the stockpot and 2 quarts of the reserved liquid. Let simmer over low heat for 20 minutes. Add chaurice, thyme and cayenne; stir well. Season and simmer for 40 minutes. Stir in filé powder and remove from heat.
8. Serve over steamed rice.

BEER GUMBO

Beer Gumbo

Beer — just like wine or water — makes a noble addition to your cooking stock. Food is all about flavor, so the reduction of a compatible liquid is a welcome taste enhancer to any recipe.

INGREDIENTS

4 sticks unsalted butter, melted, or 2 cups olive oil

2 cups all- purpose flour

1 red bell pepper, diced

1 green bell pepper, diced

2 medium yellow onions, diced

2 stalks celery, diced

4 quarts poultry stock, heated

2 cans of amber beer (one can is for the gumbo, one can is for the chef)

2 tablespoons Creole seasoning

1 teaspoon freshly ground black pepper

1 teaspoon crushed red pepper

1 teaspoon chili powder

1 teaspoon thyme

1 tablespoon chopped garlic

2 bay leaves

Kosher salt to taste

1 pound Andouille, or smoked sausage, sliced 1/2-inch thick

3 to 4 pounds chicken or turkey, roasted, deboned and cut into 2-inch pieces

Louisiana hot sauce to taste

Rice, potato salad or sweet potatoes for serving, depending on your family tradition

DIRECTIONS

1. First make a roux. Heat the butter or oil in a large stockpot or Dutch oven. Whisk in the flour and cook until foaming. Cook on low, continuously stirring until the roux is a mahogany color, about 45 minutes to an hour. If it scorches, start over. There’s no saving it. You’ll see the little black flecks, and then you’ll smell it. Wah.

1. Stop short of very dark because it will continue to darken when the trinity of bell peppers, onion and celery is added. Add the trinity and cook until translucent, about 5 minutes. Heat, then whisk into the roux the hot poultry stock and beer, and bring the mixture to a boil. Reduce the heat to a simmer, and stir in the Creole seasoning, black pepper, crushed red pepper, chili powder, thyme, chopped garlic, bay leaves and kosher salt. Cook, skimming off the fat as necessary, an additional 45 minutes.
2. In a skillet, brown the sausage and drain. Add the sausage and chicken or turkey to the stockpot, adjust the seasonings, and serve the gumbo with cooked white rice, potato salad or sweet potatoes.
3. TIP: Brown the sausage first in about 2 tablespoons of vegetable oil. Remove the sausage from the oil and set aside, then use the sausage-seasoned oil in your roux oil mixture for a flavor boost.
4. Portion out and freeze any leftover gumbo for a bowlful of love when you need it the most.

         

EDAMAME SALAD

EDAMAME SALAD

Ingredients

2 cups of Edamame

2 Tbsp of olive oil

Lemon zest (whole lemon)

Lemon juice (half lemon)

Salt

Pepper

Pecorino cheese

Mint

Directions

Par boil edamame and drain. In a bowl, whisk together olive oil, lemon zest, lemon juice and salt and pepper. 

Add edamame to bowl and mix. To serve, add shaved pecorino cheese and roughly chopped mint.

BEAN BURGERS

Makes: 4 to 8 servings

Ingredients

• 2cups cooked or drained canned white, black, or red beans or chickpeas or lentils
• 1medium onion
• 1/2cup rolled oats, or as much as needed
• 1tablespoon chili powder
• Salt and freshly ground black pepper
• Bean-cooking liquid or water as needed
• 2tablespoons olive oil, plus more as needed

Directions

1. Line a baking sheet with parchment or wax paper. Put the beans, onion, oats, and chili powder in a food processor with a sprinkle of salt and pepper. Let the machine run, stopping occasionally to scrape down the sides, until the mixture is thoroughly combined but not puréed, about a minute. (If you don't have a machine, use a potato masher and a large bowl.)
2. Let the mixture sit in the processor for 5 minutes. You want a moist consistency that will easily form cakes. If the mixture is too wet, add more oats, 1 tablespoon at a time. If it's too dry, add bean?cooking liquid or water 1 tablespoon at a time. Pulse (or mash) after each addition.
3. Shape the bean mixture into 4 large or 8 small patties and put them on the baking sheet. Let them sit for another 5 minutes.
4. Put the oil in a large skillet over medium heat. When the oil is hot, add the patties. Cook, undisturbed, until brown and crisp on one side, 3 to 8 minutes. Add more oil if the pan looks dry, then turn them over carefully with a spatula and cook on the other side until the burgers feel firm and are browned on the other side too, another 3 to 5 minutes. Serve hot or warm with side dishes or on buns with the usual burger fixings.

RAW CORN SALAD

mark bittman’s raw corn salad with tomatoes, feta, basil & mint


DESCRIPTION

INGREDIENTS
4 ears corns, shucked

1 pint cherry tomatoes, halved

4 ounces feta, crumbled (I prefer in-brine varieties), optional

1 cup finely chopped basil

1/4 cup finely chopped mint

Kosher salt and pepper to taste

4 to 6 tablespoons extra virgin olive oil + more to taste

1 lime, halved

INSTRUCTIONS
Line a shallow bowl or plate with a kitchen towel. Use one hand to hold an ear of corn in place upright atop the kitchen towel. With your other hand, use a knife to cut off two to three rows of kernels at a time by sliding the knife down the cob. Get as close to the cob as you can. Transfer corn to a bowl with the tomatoes, feta, and herbs. If using the chickpeas or beans, add them to the bowl as well.
Add 1/2 teaspoon kosher salt and pepper to taste. Add 4 tablespoons oil and the juice of half a lime. Toss and taste. Add another 1/2 teaspoon salt if necessary and more pepper to taste. If it needs more acidity, squeeze in the remaining lime. If it needs more dressing, drizzle in the remaining 2 tablespoons oil. Toss. Serve immediately.

QUICK PICKLED CHARRED VEGETABLES

YIELD8 or more servingsTOTAL TIME45 to 50 minutes, plus several hours pickling time


1 1/2 cups distilled white vinegar or cider vinegar
1/2 cup sugar
1 teaspoon salt
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1 teaspoon black peppercorns
2 bay leaves
2 cloves garlic, sliced
2 pounds vegetables of your choice


PREPARATION
Make the brine:
Put the vinegar, sugar, salt, mustard seeds, coriander seeds, peppercorns, and bay leaves in a small saucepan over medium heat. Stir until the sugar dissolves. Remove from the heat and add the garlic. When it cools, pour it into a large, nonreactive metal or glass bowl.
Make the pickled vegetables:
Start the coals or heat a gas grill for medium-high direct cooking. Make sure the grates are clean.
Prep the vegetables. Put the vegetables on the grill directly over the fire. (For smaller pieces, use a perforated grill pan, or skewer them to make them easier to handle.) Close the lid and cook the vegetables, turning them as necessary, until they brown deeply on all sides without softening; how long this takes will depend on the vegetable and how hot the fire is, but figure between 5 and 15 minutes total for most vegetables. Stay close to the grill, check them early and often, and move them to cooler parts of the grill to control the coloring.
As they finish, transfer them to the bowl with the brine. When all are done, toss the vegetables with the brine to coat. Cover the bowl and refrigerate, tossing the vegetables every 30 minutes so, until the flavor and texture fully develop, at least 3 hours. Serve right away, or keep in an airtight container in the refrigerator for up to a week.
Variations:
Quick-Pickled Charred Vegetables with Chile, Lime, and Star Anise:
Perfect with Vietnamese noodles, soups, and salads: For the brine, use 1 1/2 cups rice vinegar, 1/2 cup sugar, 1 teaspoon salt, and 5 pods star anise. After the liquid simmers, add the grated zest of 1 lime and 1 sliced jalapeño or Thai bird chile (remove the seeds for less heat).
Sweeter Quick-Pickled Charred Vegetables with Ginger:
Akin to sweet-and-Sour Chinese and Korean pickles: For the brine, use 1 cup each rice vinegar and sugar, 1/2 cup water, 1 teaspoon salt, and 1/3 cup thinly sliced or julienne fresh ginger. After the sugar dissolves in Step 1, let the brine bubble gently for another 15 minutes to develop the ginger flavor.
Spicy Dilly Pickled Vegetables:
Terrific made with green beans or okra: In Step 1, substitute 1 tablespoon dill seeds and 2 teaspoons red chile flakes for the mustard and coriander seeds. After adding the vegetables, toss in several fresh dill sprigs if you like.

PRIME RIB PRIMER

Perfect Roast Beef

Featured Recipe From: How to Cook Everything, the Basics: All You Need to Make Great Food—with 1,000 Photos

YIELD: 6-8 Servings

TOTAL TIME: 1 hour 30 minutes

Ingredients:

• 1 bone-in beef rib roast (5 to 6 pounds)
• 2 garlic cloves, optional
• Salt and freshly ground black pepper
• 2 cups beef or chicken stock, red wine, or water

Directions:

1. Remove the meat from the fridge an hour before you want to cook it so it comes to room temperature.
2. Heat the oven to 450°F. Put the meat, bone side down, in a roasting pan. If you're using garlic, cut the cloves into slivers; use a paring knife to poke small holes in the meat and insert the garlic into them. Sprinkle the roast generously with salt and pepper.
3. Put the roast in the oven and cook, undisturbed, for 15 minutes. Turn the heat down to 350°F and continue to roast for 1 hour. Spot-check the meat by inserting a quick-read thermometer in several places. You want readings 5 to 10 degrees below your desired final temperature (so 125°F for medium rare). Check every 5 minutes. But in no case let the temperature of the meat go above 155°F.
4. Take the pan out of the oven. Carefully transfer the meat to a platter with two forks to rest. Pour off all but a few tablespoons of the fat from the pan and put the pan on 2 burners over medium-high heat. Add the stock and cook, stirring and scraping up any browned bits from the bottom of the pan, until the liquid is reduced by half, 5 to 10 minutes.
5. Put the meat on a cutting board and pour any accumulated juices from the platter into the sauce. Cut the meat free from the bone, then slice it crosswise into thick or thin slices. To serve, splash a little of the sauce on the meat and pass the rest at the table.

TIPS
For a really crisp exterior, turn the heat back to 450°F for a few minutes right at the end of cooking; this won't affect the internal temperature too much but will give you a nice crust.

Especially with an expensive cut like this, it's better to check early and often than to risk overcooking. If you don't have a thermometer, make a small incision on the side somewhere and peek inside. Bright red juices are another clue that the meat inside is rare.

While the roast is in the oven, cook up a batch of roasted potatoes, steam a load of asparagus, and you have a fancy meal with hardly any fuss.

VARIATIONS

Perfect, Less Expensive Roast Beef: Instead of prime rib, get a boneless rump roast that weighs 4 to 5 pounds. Follow the recipe through Step 2. In Step 3, start checking it after 40 minutes.

SHRIMP BOIL POTATO SALAD

Shrimp-Boil Potato Salad contains all the favorite ingredients of a shrimp boil that are tossed together in a main-dish salad.

 Shrimp-Boil Potato Salad

       Ingredients

1 (3-oz.) package boil-in-bag shrimp-and-crab boil

3 pounds baby red potatoes, halved

1 pound smoked link sausage, cut into 1/2-inch pieces

4 ears fresh corn, husks removed

2 pounds peeled and deveined, jumbo raw shrimp with tails (2 6/30 count )

1/2 cup fresh lemon juice

1/3 cup olive oil

1/4 cup chopped fresh flat-leaf parsley

3 tablespoons Creole mustard

4 green onions, sliced

1 garlic clove, pressed

1 teaspoon paprika

1 teaspoon prepared horseradish

How to Make It

Step 1 Bring 10 cups water to a boil in a Dutch oven over high heat; add crab boil, potatoes, and sausage; return to a boil, and cook 10 minutes. Add corn, and return to a boil. Cook 3 minutes or until potatoes are tender. Add shrimp; cover, remove from heat, and let stand 5 minutes or just until shrimp turn pink.

Step 2 Meanwhile, whisk together lemon juice and next 7 ingredients in a medium bowl.

Step 3 Drain shrimp mixture.  Cut corn from cobs.  Discard cobs. Stir together corn kernels, shrimp mixture and lemon juice mixture in a large bowl.  Serve immediately or cover and chill up to 24 hours.

JALAPEÑO CORNBREAD PANZANELLA SALAD

JALAPEÑO CORNBREAD PANZANELLA SALAD
Jalapeño Cornbread Panzanella Salad with charred sweet corn, peppers, tomatoes, avocado, cilantro, onion, and cotija cheese. We love this flavorful summer salad!


yield: SERVES 8-10
INGREDIENTS:


For the Jalapeño Cornbread:
1 cup all-purpose flour
1 cup course ground yellow cornmeal
4 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons canola oil
2 large eggs
1 cup fresh sweet corn kernels
1 jalapeño, diced, seeds removed

For the Dressing:
1/4 cup fresh lime juice
1/4 cup olive oil
1 clove garlic, minced
2 tablespoons chopped cilantro
1 tablespoon honey
Salt and black pepper, to taste

For the Salad:
1 ear charred sweet corn, kernels removed from cob
1 green pepper, diced, seeds removed
1 red pepper, diced, seeds removed
3 medium tomatoes, chopped
1 large avocado, diced, seed removed
1/4 cup chopped cilantro
1/4 cup diced red onion
1/4 cup cotija cheese
DIRECTIONS:

Preheat the oven to 400 degrees F. Grease a 8×8 glass baking dish and set aside.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
In a medium bowl, whisk together the buttermilk, melted butter, oil, and eggs until well blended. Pour the liquid ingredients over the dry ingredients and mix with a rubber spatula until combined. Fold in the sweet corn and jalapeño. Pour the batter into the prepared pan.
Bake for 17-20 minutes, or until the edges are golden brown and a toothpick inserted into the center of comes out clean. Transfer the pan to a rack and cool completely.
Preheat the oven to 350 degrees F. Cut the cooled cornbread into 1-inch cubes. Place the cubes on a large baking sheet and toast until slightly golden brown, about 20 minutes, turning the cornbread cubes once. Remove the cornbread from the oven and cool completely.
To make the dressing, in a small bowl, whisk together the lime juice, olive oil, garlic, cilantro, honey, salt, and pepper. Set aside.
In a large bowl, combine jalapeño cornbread cubes, charred corn, peppers, tomatoes, avocado, cilantro, red onion, and cotija cheese in a large bowl. Drizzle dressing over the salad and toss. Serve immediately.

PANZANELLA

Panzanella 

INGREDIENTS

• 1/2 Ciabatta bread (about 10 oz), cubed
• 14 oz cherry tomatoes (or cocktail or heirloom tomatoes) or 2-3 bigger tomatoes
• 1/2 red onion , thinly sliced
• 1 English cucumber , peeled and cut into chunks
• 3 garlic cloves , sliced
• 1/2 cup olive oil extra virgin, for bread
• 4 tablespoon butter
• fresh parsley chopped (1/2 cup)
• 8 basil leaves torn into small pieces
• 1 tablespoon red wine vinegar
• 3 tablespoon olive oil for dressing
• Salt and Pepper to taste

1. Heat the oven to 350 degrees
2. Heat 1/2 cup of olive oil with butter together in a large oven proof skillet over medium heat
3. When butter has melted, remove the skillet from the heat, add garlic and bread and mix it well
4. Transfer skillet to the oven and bake for 15 minutes until the bread is golden brown, let it cool down
5. In the meantime prepare the tomatoes, cut the cherry tomatoes in half or if using large tomatoes, core and slice into medium cubes
6. In a large bowl, mix together, tomatoes, cucumbers, onions
7. Combine vinegar with 3 tablespoon of olive oil, salt and pepper and pour over the salad
8. Mix well
9. Add bread and herbs and toss everything together
10. It can be served immediately or prepared 15 - 30 minutes in advance