CHICAGO STYLE GIARDINIERA

Chicago Style Giardiniera

• Time: 45 minutes
• Difficulty: easy
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Ingredients

4  jalapenos, seeded/devined chopped (for more heat, don’t seed or use Serranos can be substituted)

1/2 large cauliflower, cut into florets

2 carrots, diced

2 celery stalks, diced

1 green bell pepper, diced (I did not use either bell pepper since I don’t like them)

1 red bell pepper, diced

2 sweet banana peppers, diced

1 sweet onion, diced

1/2 cup kosher salt

3 cloves garlic, minced

2 1/2 tsp dried oregano

1 tsp red pepper flakes

1/2 tsp celery seeds

black pepper, to taste

1/2 cup cider vinegar

1/2 cup white vinegar

1/2 cup extra virgin olive oil

1/2 cup vegetable/canola oil

Directions

Combine vegetables and salt. Add enough water to cover, stir, cover, and refrigerate for at least 12 hours.

Strain vegetables from brine, rinse well, and set aside.

In a large glass bowl, add garlic and remaining seasonings.

To that bowl, add the vinegars and stir until well-mixed. Whisk the solution while adding the oils.

Add the reserved, brined vegetables into the bowl and gently mix until well-coated.

At this point, the giardiniera may be left, covered, in the bowl or transferred to clean jars. Either way, it must be refrigerated for 48 hours before serving.

Because this giardiniera isn’t canned, it must be stored in the refrigerator, where it will keep for a 4-6 weeks.

RABBIT PASTA

Rabbit Pasta

YIELD: 2 SERVINGS

Pot Roast Rabbit Pasta

Rabbit is a much underused meat, delicate and lean it makes a perfect and simple sauce in this pot roast rabbit pasta recipe.

PREP TIME

10 minutes

COOK TIME

4 hours 20 minutes

TOTAL TIME

4 hours 30 minutes

Ingredients

• 1 Onion, Roughly chopped

• 1 Stick Celery, Roughly chopped

• 1 Carrot, Roughly chopped

• 2 Cloves Garlic, Bashed with the side of a knife and peeled

• 2 Tbsp Olive Oil

• 600g Rabbit, If you can get it jointed then that is great

• 500 ml White Wine, Something dry

• 2 Sprigs Fresh Thyme, Or 1/2 Tsp dried thyme

• 2 Sprigs Fresh Rosemary, Or 1/2 Tsp dried Rosemary

• 1/4 Tsp Salt

• 1 Lemon, Zest only cut large using a vegetable peeler

• 25 g Butter

• 1 Handful Parsley, Roughly chopped

• 200 g Bucatini Pasta, Use anything long, I like bucatini as the holes in the middle work really well with thin sauce

• Parmesan Shavings, To serve

Instructions

1 Place a roasting tray in the oven half filled with water and heat to 100°C.

2 Heat a pan over a medium heat and add the olive oil.

3 Add in the onion, celery, carrot and garlic and allow to cook gently for 20 minutes stirring occasionally.

4 Turn up the heat to high and add in the rabbit searing it on all sides seasoning with the salt.

5 Pour in the white wine and reduce the heat to low.

6 Throw in the lemon zest, thyme and rosemary.

7 Now wet a piece of baking parchment that you have cut into a circle roughly the size of your pan.

8 Cover the meat and vegetables with the baking parchment and add a lid then place in the oven in the roasting tray and roast for four hours.

9 After four hours fish out the rabbit and set aside and strain the solids from the cooking liquid and then reduce the cooking liquid by two thirds.

10 Cook your pasta as per the instructions on the packet.

11 Whist the liquid is reducing shred the rabbit meat and discard the bones.

12 Remove the sauce from the heat and whisk in the butter and then add the shredded rabbit meat and the parsley.

13 When you pasta is served fold it through the sauce and serve with some Parmesan shavings.

RABBIT AND DUMPLINGS

Rabbit and Dumplings

Yield: 8 to 10 servings

For the rabbit:

2 whole rabbits

1/2 gallon mirepoix (2 parts onion, 1 part carrots and 1 part celery)

2 cups white wine

3/4 gallon chicken stock

2 cups large dice carrots

2 cups large dice celery root

2 cups large dice celery

2 cups large dice turnips

2 cups large dice onion

3/4 stick butter, divided

2 tablespoons freshly chopped rosemary leaves

2 tablespoons freshly chopped thyme leaves

2 tablespoons freshly chopped sage leaves

2 tablespoons chopped garlic

1/2 cup all-purpose flour

Salt and freshly ground black pepper

Hot sauce

Worcestershire sauce

Dried thyme

For the dumplings:

1 cup all-purpose flour

Salt and freshly ground black pepper

Pinch ground cayenne

Pinch ground nutmeg

Pinch rubbed sage

1 tablespoon baking powder

1 tablespoon melted butter

2 eggs

1/2 cup buttermilk

Directions

• In a large skillet over medium-high heat, add rabbits and sear. Add mirepoix, and caramelize lightly. Deglaze the pan with the wine. Add stock and simmer until rabbit is tender. Cool and pick the meat from the bones. Reserve the juice.
• Sear vegetables in some butter, about 1/4 stick until lightly browned. Add the herbs and garlic and wine. Reduce au sec (until pan is almost dry). Add 1/2 stick butter and stir to melt without breaking. Stir in the flour until incorporated. Gradually stir in reserved juice.
• Cook about 30 minutes until roux taste is gone. Add picked rabbit meat and season, to taste, with salt, pepper, hot sauce, Worcestershire sauce and dried thyme.
• Preheat the oven to 375 degrees F.
• Mix all dry ingredients. Mix all wet ingredients. Mix the 2 together stirring as little as possible.
• Pour the hot stew in a large casserole dish and drop golf ball size dumplings all over the top.
• Bake in preheated oven for 20 to 30 minutes or until bubbling around the edges and the dumplings have become golden brown on top.

BEER AND JALAPEÑO MUSSELS

Beer and Jalapeño Mussels 

Makes: 2

Ingredients:

• 1 pound mussels (approximately 24 pieces)
• 5 ounces Bohemia Beer
• 1⁄4 cup cilantro, roughly chopped
• 1⁄4 cup tomato, diced small
• 2 jalapenos, diced small
• 2 tablespoons shallot, minced
• 1 1⁄2 tablespoons aioli
• 1 tablespoon garlic, thinly sliced
• 1 tablespoon extra virgin olive oil
• juice of 1⁄2 a lime
• salt and pepper

Instructions:

• In a hot saute pan, cook garlic, shallot, and jalapeno in olive oil until soft, approximately 1 minute.
• Add beer, tomato, and mussels and cook until mussels open.
• Finish with aioli, lime juice, and cilantro before serving. Season with salt and pepper to taste.

CRAWFISH STUFFED EGGS

8 large eggs
2 tablespoons butter
1/2 small onion, finely diced
1/2 stalk celery, finely diced
1 small jalapeno, finely diced
1/2 small poblano, seeded and finely diced
1/4 teaspoon cayenne pepper
1 teaspoon paprika
salt & pepper
1/2 pound crawfish tails (16 whole pieces reserved, the remainder roughly chopped)
2 teaspoons fresh chives, minced
1 tablespoon fresh lemon juice (1/2 lemon)
3 tablespoons mayonnaise
1 tablespoon Creole mustard
DIRECTIONS

Place eggs in a saucepan and cover them with cold water, not too deep. Place on burner on HIGH heat. Once they start to boil turn on the timer to 3 minutes.
When the timer goes off, quickly take off the heat, put on the lid and reset the timer to 8 minutes. When 8 minutes are up, take to sink and run cold water over them for about a minute, let them soak a bit to cool off. Once the eggs are cool, peel and cut them in half lengthwise, separating the yolks from the whites. Set both aside.

In a large skillet, melt the butter over low heat and add the onions, celery, jalapenos, poblanos, and spices. Season with salt & pepper. Cook for 4 minutes to sweat the vegetables. Add the crawfish and cook for another 5 minutes. Let the mixture cool.

Put the cooked egg yolks in a mixing bowl and mash them with a fork or potato masher. Add the lemon juice, mayonnaise and mustard and mix to combine. Fold in the cooled crawfish mixture.

Spoon the crawfish mixture into the cooked whites. Transfer to a serving platter and sprinkle with chives and top each with a crawfish tail.

UPSIDE DOWN POTATO ONION TART

MUSHROOM NOODLE SOUP

Mushroom Noodle Soup 

INGREDIENTS

• 3 tablespoons canola or olive oil
• 4 garlic cloves, thinly sliced
• 2 large shallots, thinly sliced
• Kosher salt and ground black pepper
• 1 ½ pounds mixed mushrooms, such as maitake, oyster, cremini or shiitake, torn into bite-size pieces
• 1 to 2 fresh red or green chiles, such as Fresno, thinly sliced (or 3/4 teaspoon red-pepper flakes)
• ½ cup low-sodium soy sauce, plus more to taste
• ¼ cup unseasoned rice wine vinegar, plus more to taste
• 8 to 10 ounces noodles, such as udon, soba, rice or spaghetti
• 2 cups herbs (tender leaves and stems), such as cilantro, mint, chives, parsley or a mix, for serving
• Sesame seeds, sesame oil or both, for serving (optional)

1. Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add garlic and shallots, and season with salt and pepper. Cook, stirring occasionally, until shallots start to turn a nice golden brown, 3 to 4 minutes. Add mushrooms and half the chile, and season with salt and pepper.
2. Cook, stirring occasionally, until the mushrooms have softened, released much of their water and turned a deep golden brown, 10 to 15 minutes. (A browned mushroom will have infinitely more flavor than an unbrowned mushroom, because the water inside it evaporates and the flavor concentrates. So do not skip this step.)
3. Add 1/2 cup soy sauce, 1/4 cup vinegar and 8 cups of water. Bring to a gentle simmer and season with salt and pepper. Continue to simmer until the flavors have melded and the broth tastes good enough to drink (you will be drinking it), 15 to 20 minutes. Season with more soy sauce and vinegar as you like. 
4. Meanwhile, cook the noodles in a large pot of salted boiling water until just al dente. (The timing will depend on the type and brand of noodles, so consult the package.) Add the noodles to the pot with the broth, and let them hang out in there for a minute or two to finish cooking and soak up all that flavor.
5. To serve, use tongs to divide the noodles and mushrooms among bowls, then ladle the hot broth over the top. Serve with the remaining chile, the herbs and the sesame seeds and oil (if using) for people to dress their own bowls to their liking.

JAPANESE HANBAGU STEAK

Japanese Hamburg Steak

Japanese Hamburg Steak is moist, juicy and served with a sweet tangy ketchup-based sauce. It is perfect for dinner, lunch box and also child-friendly.

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Course: Main DishCuisine: Japanese Servings: 3 people Author: delightfulplate

Ingredients

For the meat patties

• 1/2 lb ground beef
• 1/2 lb ground pork
• 1 small onion, finely diced (or half of a large onion)
• 3 garlic cloves, minced
• 1/2 cup panko breadcrumbs
• 1/3 cup plus 1 tablespoon almond milk (or regular milk)
• 1 egg
• 2 tablespoons finely chopped parsley (and more for garnishing)
• 3/4 teaspoon salt
• 2 teaspoons soy sauce
• 1 tablespoon ketchup
• black pepper
• olive oil

For the sauce

• 1/4 cup sake (or white or red wine)
• 1/4 cup Worcestershire sauce
• 1/4 cup ketchup
• 3-4 tablespoons water

Instructions

• Place a pan over medium heat. Add olive oil, and then add garlic and onion. Sauté for about 4-5 minutes until translucent to develop sweetness. Do not let them burn. Set aside to cool down. We need about 1/2 cup of cooked onions.
• In a mixing bowl, add ground beef and pork, cooked onions and all other ingredients to make the patties. Mix thoroughly for 2-3 minutes until the mixture is well combined and sticky.
• Divide the meat mixture into 6 or 8 equal parts, and form into patties. Slightly press down to create an indentation in the center, because the center will rise up slightly when we cook them.
• Heat a heavy bottom frying pan over medium heat. Add olive oil, and add the patties to the pan. Cook for about 8-12 minutes depending on how big and thick they are, flip once until they are all cooked through. If they are brown but not cooked through, you can cover the pan for 1-2 minutes to cook the inside thoroughly. Transfer them to serving plates.
• To the same pan, immediately add sake and stir and deglaze the pan for 10-15 seconds. Then add the remaining ingredients for the sauce. Stir to combine, simmer to desire thickness, a minute or less. Taste and adjust to your liking.
• Spoon sauce over the meatballs. Serve hot with rice and steamed/boiled vegetables.

SAZERAC

Sazerac

According to Rob Chirico, author of the Field Guide to Cocktails, this iconic New Orleans cocktail dates to the 1850s, when it was served at the Sazerac Coffee House. American whiskey eventually replaced the brandy of the original. Rinsing the glass with absinthe gives the cocktail the right touch of herbal perfume without upsetting the balance—you can always substitute Pernod if you don’t happen to have a bottle of absinthe.

Sip this to wash down a New Orleans-inspired dish such as our Jambalaya recipe. For more, check out our Mardi Gras recipes.

What to buy: Peychaud’s Bitters were created in New Orleans around 1830 by the Haitian apothecary Antoine Amédée Peychaud. They’re lighter, sweeter, and have a more floral aroma than angostura. You can find them at well-stocked liquor stores.

by Patrick Sulliva

Ingredients

1 sugar cube

Water

1 1/2 ounces rye whiskey

2 dashes Peychaud’s Bitters

1 dash angostura bitters

Ice

1 barspoon absinthe (or Pernod)

Lemon peel

1
Put the sugar cube in a mixing glass with just enough water to moisten it. Use the back of a barspoon to crush the cube.

2
Add the rye, both bitters, and ice and stir until chilled, about 30 seconds.

3
Add the absinthe to a chilled Old Fashioned glass. Turn the glass to coat the sides with the absinthe, then pour out the excess.

Strain the rye mixture into the absinthe-coated glass.

4
Twist and squeeze the lemon peel over the glass. Rub the rim of the glass with the peel, drop it into the cocktail, and serve.

LEMON DROP MOONSHINE

Lemon Drop Moonshine

Author: MoonshineRecipe.org




A refreshing summer-time infusion!
Ingredients
2 Cups of Sugar (granulated)
6 Cups of Filtered Water
2 Cups of Moonshine (or Everclear if you're lazy!)
2 Cups of Freshly Squeezed Lemon Juice (about 8 lemons)Equipment - See our guide here!
Mixing Vessel (a cleaned out fermentation bucket works well)
Mixing Spoon
Instructions
Pre-heat water to about 86°F.
Mix the sugar into warm water with a spoon until is completely dissolved.
Let the mixture cool to ambient temperature.
Pour in Everclear and lemon juice.
Let the mix mature – the longer it stays the mellower it gets but feel free to get a taste test!

COOKIE DOUGH FUDGE

Cookie Dough Fudge

Cookie Dough Fudge is a cross between chocolate chip cookie dough and delicious, creamy fudge! This no bake treat comes together quickly and will satisfy everyone’s sweet tooth!

Ingredients

• 1 cup mini chocolate chips
• 1/2 cup butter, softened
• 1/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 tbsp milk
• 1 tsp vanilla
• 1 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1 cup Ghirardelli white chocolate chips
• 1 can sweetened condensed milk

Instructions

1. Put the mini chocolate chips in the freezer until needed in step 6. Line an 8×8 pan with parchment paper, set aside.
2. In a medium sized bowl, cream together the butter, sugar, brown sugar, milk and vanilla until thoroughly combined.
3. Mix in the flour and salt until completely incorporated. Set aside.
4. In a small glass bowl, microwave the white chocolate and sweetened condensed milk until smooth. Microwave for 1 minute and 30 seconds, stirring every 30 seconds.
5. Pour the white chocolate mixture into the cookie dough bowl. Combine until smooth.
6. Fold in the mini chocolate chips.
7. Pour the fudge into the prepared pan, spread evenly.
8. Refrigerate for 2 hours before cutting.
9. Store in the refrigerator until ready to serve.

Notes

*If you’re nervous about consuming raw flour, I suggest you toast it beforehand! Simply spread flour out on a baking sheet and cook for 5 minutes at 350 degrees F. Cool completely, then proceed with the recipe. Other options are to use oat or almond flour in it’s place.

*All white chocolate chips are not made equally! Many of them have different oils in the ingredient lists which can cause some issues. I have tested this recipe with Ghirardelli White Chocolate Chips and suggest to use these white chocolate chips. Other Chocolate chips may have a hard time melting or hardening back up again.

INDIAN POTATO CAKES

HOW TO MAKE CRISPY ALOO TIKKI STEP BY STEP

Step 1 – Boil the Potatoes in a pressure cooker / instant pot and peel the skin. You can also boil the potatoes on a stove top by boiling in enough water. Check with fork if they are cooked.

Step 2 – Mash the potatoes well with a potato masher.

Step 3 – Add Chilli Powder, Cumin Powder, Salt, chopped coriander leaves.

Step 4 – Add Cornflour to the potato mash.

Step 5 – Mix the ingredients well and bring them together like a dough.

Step 6 – Spread some oil between your palm. Pinch a portion of the potato mixture and begin rolling a ball.

Step 7 – With a gentle press, shape the potato balls into a patties.

Step 8 – Repeat the process for the rest of the potato patties.

Step 9 – Heat 2 Tbsp of Oil in a pan. Once the pan is hot, slide the potato pattices and fry them until they turn golden brown on one side.

Step 10 – Flip the patties and fry for another 3-4 minutes until the aloo tikki turns golden brown. Drain them to a kitchen tissue.

MANGO LASSI

Mango Lassi

This simple and healthy mango lassi recipe comes together in just a few minutes and provides the cool refreshing drink you need, whether to accompany spicy food or as a breakfast smoothie.

PREP TIME

5 minutes

Ingredients

• 1 c fresh mango, cubed

• 2/3 c Stonyfield Whole Milk Greek Yogurt

• 3/4 c coconut milk (or standard milk)

• 1 T honey

• 1/4 t cardamom

Instructions

1 Peel one large mango and chop into one inch cubes. Add to blender.

2 Top with yogurt and milk, then honey and cardamom.

3 Pulse 20 seconds then blend until combined. Serve immediately.

Notes

You can alternatively use frozen mango chunks. If doing so, let defrost for 10-15 minutes before blending.

RED KIDNEY BEAN CURRY

Ingredients

• 2 tablespoons oil (vegetable, canola, or sunflower cooking oil)
• 1 teaspoon cumin seeds
• 2 medium onions (chopped finely)
• 2 inches ginger (julienned)
• 6 cloves garlic (minced)
• 2 green chilies (fresh, chopped fine)
• 2 large tomatoes (chopped into 1-inch cubes)
• 2 teaspoons coriander (powder)
• 1 teaspoon cumin (powder)
• 1 teaspoon garam masala
• 1/4 teaspoon turmeric (powder)
• 2 (15.5 oz.) cans red kidney beans (drained, rinsed under running water)
• 3 cups water (warm)
• Salt to taste
• 1 pinch of asafetida
• Garnish: coriander (chopped)

Steps to Make It

1. In a deep pan, heat the oil and add the cumin seeds. When they stop sizzling, add the onion and fry until soft.
2. Add the ginger and garlic and fry for 2 minutes.
3. Add the green chilies, tomatoes, coriander, cumin, turmeric, and garam masala and fry until the oil separates from the masala.
4. Add the red kidney beans, warm water, and asafetida, as well as the salt to taste. Cook until the beans are soft, approximately 10 minutes.
5. Mash some of the beans roughly to thicken the sauce.
6. Garnish with coriander and serve hot with rice, Kachumbar salad, and the pickle of your choice.