Fresh tomatillos, husks removed
|1 ½ pounds|
Fresh cilantro, stems trimmed
Fresh jalapeno peppers, stems removed
Green onions, chopped
Ground black pepper
Frozen fully cooked salad shrimp, thawed
Baby spinach leaves
|1 (9 ounce) bag|
Vegetable oil, divided
|10 (6 inch)|
Shredded Monterey Jack cheese
Sour cream (Optional)
Green pepper sauce (e.g., Tabasco®) (Optional)
1 . Stage
Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a 9x13-inch baking dish.
2 . Stage
Make the sauce: Pulse tomatillos, cilantro, onion, jalapeños, and green onions in a food processor until coarsely chopped, about 8 pulses. Transfer mixture to a saucepan.
3 . Stage
Bring tomatillo mixture to a simmer over medium heat, then cook for 5 minutes. Stir in cream, broth, salt, and pepper. Return to a simmer and cook until slightly thickened, about 10 minutes. Remove from the heat.
4 . Stage
Make the filling: Place shrimp and spinach into a skillet over medium heat. Cover tightly and cook until spinach wilts and shrimp are heated through, about 3 minutes. Transfer to a bowl; wipe the skillet dry.
5 . Stage
Make the enchiladas: Heat 1 teaspoon oil in the clean skillet over medium heat. Cook one tortilla in the hot skillet until soft, 7 to 8 seconds per side. Place about 1 tablespoon filling and 1 tablespoon Monterey Jack in the center and roll to seal. Place enchilada into the prepared baking dish with the seam facing down. Repeat to warm, fill, and roll tortillas, adding remaining oil as necessary.
6 . Stage
Pour sauce over enchiladas and spoon remaining filling over top. Sprinkle with remaining cheese, dollop with sour cream, and drizzle with green pepper sauce.
7 . Stage
Bake in the preheated oven until hot and bubbly, 15 to 20 minutes.
1 . Fill a very large pot about 1/3 full with water. Add in garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, potatoes, oranges, lemons, and artichokes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
2 . Stir in mushrooms, green beans, onions, and baby corn, and continue to cook, about 15 minutes. Stir in sausage; cook 5 minutes more.
3 . Add crawfish and return the mixture to a boil, then simmer until crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
4 . Remove from the heat and carefully drain all liquid. Serve the crawfish boil hot, Louisiana-style, spread over a picnic table covered with newspapers.
1 . Use a sharp paring knife to score the side of brie all the way around, cutting directly on the equator through the rind. Wrap string or dental floss around brie on the scored cut. Loop one end of the string over the other to make a half knot. Pull the ends of the string in opposite directions to cut brie in half.
2 . Lay brie halves, cut-side up, on a flat work surface. Spread cranberries over one half and walnuts on the other, pressing down gently into cheese. Quickly put the 2 sides back together with cranberries on top of walnuts. Press together and stuff back in any cranberries or walnuts that fell out.
3 . Roll out puff pastry on a floured surface to about 1/8-inch thickness. Place brie in the center of pastry. Gently pull up edges to ensure there is enough dough to entirely wrap brie. Trim off the corners if there is too much dough.
4 . Mix together egg and water in a small bowl. Brush egg wash over dough. Fold one edge of dough over brie and then the opposite side. Fold over the remaining edges to completely encase brie. Trim off excess dough as needed. Flip brie over so the seam is at the bottom; gently press in the sides to snug dough against brie. Brush the top and sides of wrapped brie with egg wash.
5 . Cut out decorative pieces from remaining puff pastry and place on brie. Lightly brush decorative pieces with egg wash. Place brie in the freezer for 1 hour.
6 . Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
7 . Place brie on the prepared baking sheet and bake on the center rack in the preheated oven until it is browned and leaking cheese, 20 to 25 minutes. (Only rarely does brie not leak through.) Chef John
1 . Whisk Greek yogurt, mayonnaise, water, white wine vinegar, Dijon mustard, dill, roasted garlic powder, parsley, sea salt, pepper, and sugar together in a large bowl until smooth.
1 . Place warm water, sugar, oil, eggs, honey, salt, flour, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Select Dough cycle; press Start.
2 . Remove dough from the machine after the cycle is done and place on a lightly floured board. Punch dough down and let rest for 5 minutes.
3 . Meanwhile, grease a baking tray.
4 . Divide dough in half, then divide each half into 3 equal pieces. Roll each piece into ropes, about 12- to 14-inches long. Braid 3 ropes into a loaf to form 2 loaves. Gently place loaves onto the prepared baking tray. Mist loaves with water and cover loosely with plastic wrap. Let rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours.
5 . Preheat the oven to 350 degrees F (175 degrees C).
6 . Make egg wash: Beat together egg and water in a small bowl until well combined.
7 . Brush the top and sides of loaves with egg wash.
8 . Bake in the preheated oven for about 20 to 25 minutes. If loaves begin to brown too soon, cover them loosely with aluminum foil.
1 . Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil and add onion. Saute until translucent, about 2 minutes; be careful not to brown the onion. Move onion to the side of the pot. Add a layer of butternut squash to the bottom of the pot. Brown slightly, about 4 minutes. Add remaining butternut squash, curry powder, cinnamon, and nutmeg. Mix and continue cooking until fragrant, about 1 minute.
2 . Pour broth and applesauce into the pot with the butternut squash mixture. Close and lock the lid; set knob to sealing. Select high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3 . Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
4 . Mix pumpkin puree and ghee into the pot with the soup. Blend with a stick blender. Add honey and salt. Mix thoroughly.
1 . Preheat the oven to 400 degrees F (200 degrees C). Place the potatoes into a saucepan, and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain.
2 . Place the peppers into the oven so that they sit directly on the rack. Roast, turning every 10 minutes or so, until evenly charred. Place in a paper bag to sweat, then remove the peel when they are cool enough to handle. Remove the stem and seeds, and chop.
3 . In a large bowl, combine the still warm potatoes, peppers, eggs, celery, onion, sweet pickles and olives. In a smaller bowl, whisk together the lime juice, vegetable oil, salt, pepper and mustard powder. I like to use a high speed mixing wand to help it emulsify. Pour over the potato salad, and stir to coat. Adjust seasoning to taste and serve.
1 . Pour lemonade, vodka, lychee liqueur, and blue curaçao into a cocktail shaker over ice. Cover and shake until the outside of the shaker has frosted.
2 . Strain into a chilled martini glass and garnish with a lemon slice to serve.
1 . Season chicken with paprika, garlic powder, salt, and black pepper. Combine chicken breast and 2 cups stock in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Turn on the pressure cooker and select Stew function. Set timer for 25 minutes. Allow time for pressure to build, 5 to 10 minutes.
2 . Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a cutting board. Set pressure cooker to Saute function and allow broth to come to a boil. Shred chicken meat using 2 forks.
3 . Add frozen dumpling wrappers to the broth, stirring often to prevent sticking together. Add shredded chicken, cream of chicken soup, and remaining stock to the pressure cooker. Add salt and pepper to taste. Close and lock the lid and set pressure cooker to Stew function. Set timer for 10 minutes. Allow time for pressure to build, 5 to 10 minutes.
4 . Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock lid; stir in peas and carrots and allow to sit until warmed through, 1 to 2 minutes.
1 . Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
2 . Grate dark chocolate with a fine grater (such as Microplane®) into a bowl.
3 . Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Add sugar and vanilla sugar gradually, continuing to beat. Sift cocoa powder over grated chocolate; fold mixture with a spatula carefully into the egg whites.
4 . Use 2 teaspoons to place little mounds of chocolate mixture 2 inches apart onto the prepared baking sheets.
5 . Bake in the preheated oven until cookies are dried on the outside and slightly darkened on the bottom, about 30 minutes, depending on the size of the cookies.
6 . Allow to cool on the baking sheets for 1 to 2 minutes, then carefully transfer onto a wire rack to cool completely, about 5 minutes.
1 . Heat olive oil in a skillet over medium-high heat. Cook and stir chicken and onion in hot oil until the chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes.
2 . Stir refried beans, corn, chicken broth, taco seasoning, picante sauce, and garlic powder together in a slow cooker; add the chicken and onion mixture.
3 . Cook on Low until the chicken pulls apart easily with 2 forks, 3 to 5 hours. Shred chicken in the soup with 2 forks. Continue cooking for 1 hour more. Ladle into bowls and top with Cheddar cheese.
1 . Heat a lightly oiled skillet or griddle over medium heat.
2 . In a bowl, mix the flour, sugar, baking powder, and salt. Make a well in the center, and pour in the eggnog, butter, and egg. Mix until dry ingredients are evenly moist.
3 . Pour 1/4 cup batter onto the hot griddle for each pancake. Cook pancakes until bubbly on top. Flip with a spatula, and continue cooking until lightly browned on bottom.