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Peggy Flemings Creamed Chicken and Artichoke Hearts

Cocktail Of The Week

1 1/2 oz premium vodka (I like kettle One® or Smirnoff ®) Gin works well too.
3 oz tomato juice
1 dash lemon juice, salt & pepper
1/2 tsp Worcestershire sauce
2 - 3 drops Tabasco® sauce
1 lime wedge
Garnish: Celery stick (traditional) Vegies.

Shake all ingredients (except lime wedge) with ice and strain into an old-fashioned glass over ice cubes. Add salt and pepper to taste. Add the wedge of lime and serve.

Serving suggestion: Garnish with pickled veggies such as green beans, asparagus, etc. Skewered veggies, cocktail shrimp and seafood. Serve a “Bloody Mary Buffet” and let your guests concoct their own libations and garnish their own with appetizer garnishes.

The origin of the Bloody Mary, like many popular cocktails somewhat disputed. One claim states that it was originally created by George Jessel around 1939. Lucius Beebe, in his gossip column "This New York" (New York Herald Tribune, December 2, 1939, page 9), printed what is believed to be the first reference to this drink, along with the original recipe: "George Jessel’s newest pick-me-up which is receiving attention from the town’s paragraphers is called a Bloody Mary: half tomato juice, half vodka."
Frenchman Fernand Petiot corroborates that George Jessel first created the drink and name, and that he (Petiot) merely added the spices to the plain vodka and tomato juice drink. From the New Yorker Magazine, July 1964:
“I initiated the Bloody Mary of today,” he told us. “Jessel said he created it, but it was really nothing but vodka and tomato juice when I took it over. I cover the bottom of the shaker with four large dashes of salt, two dashes of black pepper, two dashes of cayenne pepper, and a layer of Worcestershire sauce; I then add a dash of lemon juice and some cracked ice, put in two ounces of vodka and two ounces of thick tomato juice, shake, strain, and pour. We serve a hundred to a hundred and fifty Bloody Mary’s a day here in the King Cole Room and in the other restaurants and the banquet rooms.”
The epithet "Bloody Mary" is associated with a number of historical (particularly Queen Mary I of England) and fictional women, especially from folklore. It is believed that inspiration for the cocktail was the Hollywood star Mary Pickford who earlier had a similar cocktail consisting of rum, Grenadine and Maraschino named after her.
In 1934, the cocktail was called "Red Snapper" at the St. Regis Hotel, where Petriot was hired at the time. It was here that tabasco sauce was added to the drink, and the name "Bloody Mary" eventually won popularity. In the 1960s it became popular to serve the cocktail with celery due to a guest at The Pump Room at the Ambassador East Hotel in Chicago. The name likely refers to the blood-like color of the cocktail.

Brandy Alexander Ice Cream With Steve Beal

Brandy Alexander With Steve Beal

Champagne Cocktails With Steve Beal

Christmas Cocktails With Steve Beal

Cosmopolitan With Steve Beal

Daiquiri With Steve Beal

Death By Chocolate With Steve beal

Dessert Cocktails With Steve beal

Gin Fizz and its fancy cousin Tom Collins) With Steve Beal

Gin Fizz

2 oz Premium Gin – Tangueray / Gordon’s
Juice of ½ lemon
1 tsp superfine sugar (or simple syrup)
Top with seltzer or club soda

Shake gin, juice of lemon, and powdered sugar with ice and strain into a highball glass over two ice cubes. Fill with carbonated water, stir, and serve.
The Gin Fizz stems from the 19th century and is a “sour” based cocktail with the addition of soda water. When soda water became widely available, and popular, bartenders obviously used it to provide new tastes and experiences for their guests. The nice thing about soda water is that it is effervescent and helps to release the aromatic aromas from the gin, or whatever spirit you are drinking. By taking a basic gin sour and adding the soda water, this cocktail became a new and interesting variation. Its cousin, the Tom Collins is a fancier, festive version, originally made with ‘Old Tom’ Gin. Think of it as gin and fizzy lemonade with a garnish.
Tom Collins.
2 oz Premium Gin – Tangueray / Gordon’s
1 oz Juice of Lemon
1 tsp superfine sugar (or simple syrup)
3 oz seltzer or club soda (top off)
Garnish: a maraschino cherry and an orange slice

In a shaker half-filled with ice cubes, combine the gin, lemon juice, and sugar. Shake well. Strain into a ‘Collins’ glass (10 oz, tall, thin) almost filled with ice cubes. Add the club soda. Stir and garnish with the cherry and the orange slice.

There’s no person in cocktail history named Tom Collins. However, there was a John Collins. He was the headwaiter at a London hotel in the early 19th century, and the drink of the day, gin punch was originally named for him—though not created by him. According to cocktail historian and my pal Dr. Dave Wondrich, the recipe for a similar gin punch was circulating around London at the time. The name changed when the ‘Old Tom’ brand of gin was used to make the drink.

Halloween Cocktails With Steve Beal

Hot Passion With Steve beal

Irish Coffee With Steve beal

Irish Latte With Steve beal

Long Island Ice Tea (“Top Shelf” as served in the Hamptons) With Steve Beal

Mai Tai With Steve Beal

Manhattan With Steve Beal

Margarita With Steve Beal

1 1/2 oz premium Tequila (a good one like Don Julio ®, Mexico’s favorite premium Tequila)
1/2 oz triple sec or orange liqueur (preferably Grand Marnier ®or Cointreau ®)*
1 oz fresh squeezed lime juice

Rub the rim of a cocktail glass with lime juice, and dip in salt. Shake all ingredients with ice, strain into the glass, and serve. “On the Rocks”, “Rocks No Salt” “Blended” “Frozen” Any way you want ‘em.

* The “San Francisco Style Margarita” is always made with a super 100% puro de agave premium tequila, fresh limes and a simple syrup made with blue agave nectar. This was popularized at Tommy’s Mexican restaurant under the auspices of Julio Bermejo, the world’s leading Tequila authority. A “Millionaire’s Margarita” calls for super-super premium Tequila such as Don Julio 1942 enhanced with Grand Marnier 150th Anniversary liqueur.

There are more claimants to the title of inventor of the Margarita than to any throne in Europe. Most of them are fantasy. After all, who wouldn’t want to lay claim to one of the world’s most popular cocktails?

What we an say for sure is that in the 1940’s cocktails were the rage. They were the perfect temporary escape from the ravages of a World War, the end of a thirsty long period of prohibition, and the antidote of for the surge of cheap, poor quality booze on the market --- juices, spies, flavors, sodas, all added to enhance flavor and enjoyment.
The favored spirit for king cocktail was Cognac. The problem was that no one could get any. (Phyloxera in France, the Germans in France – twice – America Prohibition, a world wide depression – all had decimated Cognac production.

Great bartenders, rising to the occasion began making their favorite “sour” drinks with whisky, gin, vodka and even Tequila… and some of the great classic cocktails were born.

One very likely story is that of Enrique Bastate Gutierrez, in the early 1940s. Gutierrez, who lived in Tijuana, Mexico, boasted to have created the Margarita as a homage to actress Rita Hayworth, whose real name was Margarita Cansino. Other versions of the story claim the Margarita was indeed named after the actress, but in the 1930s, before she adopted her screen name. As a teenager, Margarita Cansino had worked as a dancer at the Foreign Club, in Tijuana, where she supposedly inspired a bartender, perhaps even Sr. Gutierrez.

Dozens, perhaps hundreds of Ritas would gladly give their name. Let them all have their fifteen ounces of fame, OK?

What is perhaps just as interesting was the quest by the importers of Mexico’s largest Tequila company, Jose Cuervo ®, to create an American market for Tequila in the 1960’s. What better vehicle to deliver Cuervo than the Margarita! What better time than late Spring or Early Summer? But what would be the occasion? They settled on an obscure date in Mexican history – almost forgotten in Mexico in the early 1960’s – Cinco de Mayo, the 5th of May. Often it is mistakenly referred to as Mexican Independence Day (which actually occurs on September 16). The advertising campaign brought a holiday to life and the perfect drink to celebrate it and made the Margarita a permanent part of American culture. Some bartenders all it “Cinco de Cuervo” Ole!

Mint Julep With Steve Beal

MINT JULEP
4-5 fresh mint sprigs
2 1/2 oz Premium Kentucky Straight Bourbon (Bulleit is my favorite.)
1 tsp superfine or powdered sugar
2 tsp water

Muddle mint leaves, powdered sugar, and water in a Collins glass. Fill the glass with shaved or crushed ice and add bourbon. Top with more ice and garnish with a mint sprig. Serve with a straw.
The mint julep is traditionally made of four ingredients: mint, bourbon, sugar and water. In the use of sugar and mint, it is similar to the mojito. In preparing a mint julep, a fresh mint sprig is used primarily as a garnish, to introduce the flavor and aroma through the nose. If mint leaves are used in the preparation, they should just be very lightly bruised, if at all.
My friend Tom Bulleit, Bourbon maker extraordinaire, shared the history with me.
No Kentucky Derby could happen without a Mint Julep. The origins of the mint julep are clouded and may never be definitively known. The first appearance of a mint julep in print came in a book by John Davis published in London in 1803, where it was described as "a dram of spirituous liquor that has mint in it, taken by Virginians in the morning." However, Davis did not specify that bourbon was the spirit used. What is known for certain is that the mint julep originated in the southern United States, probably during the 1700’s. U.S. Senator Henry Clay of Kentucky introduced the drink to Washington, D.C., at the Round Robin Bar in the famous Willard Hotel during his residence in the city.[2] The term ´julep´ is generally defined as a sweet drink, particularly one used as a vehicle for medicine. The word itself is derived from Arabic julâb and Persian gulâb, meaning rosewater.
Traditionally, mint juleps were often served in silver or pewter cups, and held only by the bottom and top edges of the cup. This allows frost to form on the outside of the cup. Traditional hand placement may have arisen as a way to reduce the heat transferred from the hand to the silver or pewter cup. Today, mint juleps are most commonly served in a tall old-fashioned glass, Collins glass, or highball glass with a straw.

Mojito (classic style) With Steve Beal

Old Fashioned With Steve Beal

Pina Colada With Steve Beal

Pisco With Steve beal

Pisco is a type of brandy, made in South America. It’s native to both Chile and Peru where it is regarded as the national drink. The name is probably derived from the name of a Peruvian port city. Pisco, where it either originated or became famous. It is also the name of the conical pottery jar in which it may have been originally aged. Pisco probably dates back the early Spanish settlers of the 16th Century who attempted to recreate the fine Spanish brandies of the day.

It is light in color and has a wonderful nose. It is also a very versatile spirit and can be used interchangeably with brandies, rums, whiskies, Tequilas, vodkas in many types of cocktails. Think Pisco Sour, Pisco Punch, Piscola.

The best Piscos are distilled from fermented Muscat grapes grown in Southwest Peru. Many varieties of sweet wine grapes are used.

PISCO SOUR

The most famous of the great Pisco cocktails…

2 oz. Pisco
1 oz. Freshly squeezed lime juice
½ oz. Simple Syrup
½ Fresh egg white
1 dash of bitters ( about 2 to three droplets as a garnish)

Shake or blend with ice and strain into a well-chilled old fashioned glass and garnish with the bitters.

Wikipedia: The birth of the Pisco Sour is attributed to the English steward of a sailing ship named "Sunshine". In 1872, Elliot Stubb obtained leave to disembark in the port of Iquique, which was a Peruvian city at the time, with the aim of settling in the city and opening a bar. In his bar, he experimented with many aperitifs and drinks, of which a fundamental ingredient was the limon de Pica, a small lime grown in a populated oasis nearby. In order to offer new varieties of alcoholic beverages, the Englishman experimented with many combinations, trying to create pleasant drinks. One day, Stubb mixed pisco with his most valued ingredient, lime, and added a good dose of sugar. Fascinated by the delicious result, he made it the specialty of the house, and dubbed it "sour" for the acid touch which the lime gives it.
In 1883 Iquique became a Chilean city. The Pisco Sour spread to social clubs and bars throughout the port of Iquique, and from there it spread through the country and beyond.
Different variations from the original ingredients contained in pisco sour have been produced within Chile. There can be found in Santiago iconoclastic pisco sour recipes that include Ají Sour (with a spicy green chili), Sour de Campo (with ginger and honey), and Sour Haas (with avocados, pineapple, and mint).[9]

Planters Punch With Steve Beal

Prohibition Cocktails With Steve beal

Ramos Gin Fiz With Steve Beal

Sangria With Steve Beal

Sazerac With Steve Beal

SAZERAC

1 teaspoon absinthe liqueur
1 teaspoon sugar, 1 sugar cube, or 1 teaspoon simple syrup
1 1/2 ounces rye whiskey
3 dashes Peychaud´s Bitters
1 lemon peel twist
Coat a very well-chilled or frozen old fashion glass the absinthe liqueur; coat the entire sides and bottom of the glass. Discard any excess. In an iced filled cocktail shaker, combine sugar, rye whiskey, and bitters. Shake for about 30 seconds. Strain into the very cold old fashion glass. Twist lemon peel over and then drop into the drink.
The quintessential signature cocktail of New Orleans, in my humble opinion is the Sazerac. Antoine Peychaud, a Creole apothecary, is given the credit for first inventing the Sazerac cocktail in the 1830s. He was a chemist who prepared and sold many patent medicines. One, Peychaud´s Bitters, was a proprietary mix of aromatic bitters said to relive his clients´ ailments. (Basically, Stomach bitters were alcohol disguised as medicine. they became extremely popular from 1850 to 1870 due to the liquor tax laws, the popularity of temperance movements, and local restrictions on the liquor trade. )

The popularity of the Sazerac cocktail led to the opening of a large bar in 1852 called the Sazerac Coffee House (coffee house was the term used for drinking establishment in the mid-1800s). The bar had a 125-foot-long bar manned by a dozen bartenders all mixing Sazerac cocktails for patrons. In 1870, Thomas H. Handy purchased the Sazerac Coffee House and also bought out the rights to Peychaud´s Bitters. In the early days, the Sazerac cocktail was made with cognac or brandy, but as American tastes changed, rye whiskey was substituted. This unique cocktail derived it anise scent from absinthe. Beginning in 1912, absinthe was banned in the United States because of its habit-forming quality. Pernod, Herbsaint, or Ricard was substituted in place of absinthe.
The Sazerac cocktail is now associated with the Sazerac Bar at the Fairmont in New Orleans which is where I enjoy them most.

Screwdriver With Steve Beal

Shamrock Express With Steve beal

Shooters With Steve Beal

Sidecar With Steve Beal

Singapore Sling With Steve Beal

St Patrick´s Day Cocktails With Steve beal

Thanksgiving Cocktails With Steve Beal

The BLT With Steve Beal

The Classic Egg Nog (Food Safe Version) With Steve Beal

The Daisy and The Fix With Steve Beal

The Gimlet With Steve Beal

The Latin Lover With Steve beal

The Lemon Drop With Steve Beal

The Orange Blossom With Steve beal

The Russians With Steve Beal

The Strawberry Eclair With Steve beal

The Velvet Hammer With Steve beal

The White Lady With Steve beal

The ‘SANGRITA’ and the Vampiro With Steve Beal

Two Between The Sheets With Steve beal

Valentines Day Cocktail With Steve Beal

Wild Irish Rose With Steve beal

Deana "The Axe"

Deana´s Easy French Onion Soup

Guest Recipes

Heirloom Tomato Cooked Pasta Sauce From Jeff Cox

Heirloom Tomato Cooked Pasta Sauce
Jeff Cox

We wait all year for the heirloom tomatoes to show up in midsummer, and when they do, why not make lots of sauce and can or freeze some for those months to come?

1 lb. ground beef (or buffalo)
1 head garlic, cloves peeled and coarsely chopped
1 yellow onion, peeled and diced
3 Tbl. olive oil
4 lbs heirloom tomatoes
½ tsp. salt, or to taste
5 leaves of basil
5 stems of oregano
2 stems of thyme

1. Lightly brown the ground meat in a skillet and reserve. Separate the garlic into cloves, peel and coarsely chop them. Dice the onion. Place the olive oil in the same skillet over medium-low heat and add the garlic and onions. Allow to simmer in the oil until the onions are clear and the garlic is just beginning to show just a little brown color. Don’t let garlic brown. Remove from the heat and reserve.
2. Heat a large pot of water until boiling. Add tomatoes. Blanch for 3-4 minutes. Rinse the tomatoes under cold water to cool. Place tomatoes in a large bowl. Peel and core the tomatoes, discarding skins and cores. Using two knives, cut the tomatoes into small pieces. Separate the tomato juice from the pulp using a sieve. Return the pulp to the bowl. Pour the liquid into a saucepan and turn heat to medium-high. Allow tomato juice to boil slowly. Stir frequently. When the juice is reduced to a thick sauce, about 30 minutes, add it back to the tomatoes. Be careful not to let sauce scorch. Add a half teaspoon of salt.
3. Coarsely chop five basil leaves. Strip leaves from five stems of oregano and two stems of thyme. Add the herbs to the tomatoes. Pour off any excess oil from the onions and garlic and add them to the tomatoes. Stir to incorporate everything. Simmer for an additional 15 minutes, stirring occasionally to prevent scorching. Makes about a quart and a half of sauce. Increase recipe as needed to make sauce for putting up.

Ale and Chedder Omelete From Chefs Gayle Pirie and John Clark Country Egg, City Egg

Algerian Carrots and Zucchini From Michele Anna Jordan

Almond Macaroons Rosie Manell

Autum Pear from Scott Beattie

Bacon Parmesan Pretzels From Snyders of Hanover

Baked Sainte Maure Ash Goat Cheese On Herb Potato Chip From Chalk Hill Estates Executive Chef Didier Ageorges

Balsamic-Herbal Marinade with Grilled Chicken From Jim Tarantino

Best Ever American Wings From Hugh Carpenter

Billi-B Soup From Doug Keane

At the fancy and much lionized Cyrus Restaurant in Healdsburg, Sonoma County, which was awarded two stars in the most recent Michelin Bay Area Guide, Doug Keane is the chef. “Mussels are one of my favorite ingredients,” he enthused. “But I like the broth more than the meats. It has a fine balance of briny sweetness and acidity. At the restaurant, I’ll throw 30 pounds of mussels in a big pot with white wine and parsley stems and cook it a long time to extract all the flavor from the mussels. I use the broth as a base for curries by adding curry paste and coconut milk. Or I make Billi-B Soup.” Here’s his recipe, reduced for the home cook. As always, discard any open mussels that do not close when tapped before cooking, and any that do not open after being cooked.

1 ¾ cup white wine
3 lbs. de-bearded mussels
2 leeks, white part thinly sliced
1 fennel bulb thinly sliced
2 sprigs fresh thyme, chopped (stems included)
5 sprigs parsley, chopped (stems included)
1 Tbl. butter
1 ½ cup heavy cream
Pinch saffron

1. In a large pot, bring 1 ½ cups of the white wine to a boil, reserving the last ¼ cup. Add the mussels, cover the pot and reduce heat to low. Allow the mussels to cook in the wine for 20 minutes.
2. Strain the mussels through a fine mesh strainer until you’re sure all the liquid has been extracted. This should yield about 2 ½-3 cups of mussel liquor. Discard the mussel meat or reserve for another use.
3. Saute the leeks, fennel, thyme, and parsley in the butter over medium heat until the vegetables are tender, about 4-5 minutes.
4. Add the reserved ¼ cup of white wine to the sauté pan and reduce until almost all the liquid is gone. Add the mussel liquor and reduce by half. Add the heavy cream and bring to a boil, then reduce heat to low and cook for 10 minutes. Add the saffron and simmer for 10 more minutes.
5. Strain the soup into bowls. Serves 4.

Bulleit Bourbon Pecan BBQ Sauce

Carol Wolk Prize Winning Matzoh Balls From NY Times Passover Cookbook 1999

Cheddar Cheese Stuffed Turkey & Bacon Burger with Hickory Mayonnaise by Bruce Aidells

Chicken alla Diavola From Michele Anna Jordan

Chilequiles de Chorizo from Bruce Aidells

Chocolate Chip Cookies From SFBI

Cider-Brined Berkshire Pork Loin Chop From Nancy Oakes

Cioppino From Andrea Froncillo

Classic Baked Ham from Bruce Aidells

Classic Baked Ham with a Ginger Snap, Apricot, and Brown Sugar Glaze

This recipe is ideal for hams labeled “fully cooked.” These hams, which are made by soaking a pork leg in a brine of water, salt, and sugar come in many sizes and configurations. (Don’t use country hams or dry-cured hams.) The ones I prefer are not rectangular or reshaped but have the natural shape of a pig’s leg and can be purchased bone-in or boneless. A whole ham will weigh about 15-plus pounds and is ideal for a crowd. You can also buy these hams in smaller half-ham sizes which are labeled shank or butt end. A bone-in shank end is easier to carve than the butt end which contains part of the hip bone. You can also purchase a half portion of boneless ham. Another choice would be a whole spiral-cut bone-in ham which makes for easy carving and a nice presentation, but for this recipe make sure not to buy a spiral cut ham that is already coated with some type of sweet glaze. The glaze you make yourself will taste much better than anything commercially prepared.

Apricot jam
Dijon mustard
2 cups brown sugar
2 cups ginger snaps, pulsed in a food processor to form crumbs

1. Preheat the oven to 325° F. Line a baking pan large enough to hold the ham with foil. Trim the skin away and all but a 1/4 to 1/2-inch layer of fat. Place the ham in the pan fat-side up and score the surface with a sharp knife to make a cross hatch diamond pattern. Place the ham in the oven.
2. Roughly, you can use the 10 minutes per pound to gauge the cooking time, but the best way to tell if the ham is done is to measure the internal temperature with a cable type remote-read, or instant-read thermometer. For a whole ham begin checking its internal temperature after 2 1/2 hours, and check it every 15 minutes or so, until it reaches 130° F. (Check every half hour beginning after 1 1/2 to 2 hours.)
3. While the ham is cooking, prepare the glaze. In one small bowl mix together the jam and mustard until blended and in another bowl mix together the sugar and ginger snaps crumbs.
4. When the ham reaches 130° F, remove the pan from the oven and increase the oven temperature to 375° F. Using a basting or pastry brush, apply a generous layer of the jam/mustard mixture. Using your hands generously coat the ham with a thick layer of the sugar/crumb mixture, lightly pressing it to help it to adhere to the ham.
5. Return the ham to the oven and continue to bake until the coating is glazed, nicely browned, and the internal temperature is 140° to 145° F. Remove the ham from the oven and let it rest for 30 minutes before carving.

Yield 16 serving plus leftovers for a whole ham, and 8 servings for a half ham

Classic Caesar Salad from Jeff Cox

Cranberry Chicken Over Brown Rice and Hazelnuts - Entree From Dean Biersch

Crown Sundae (from Crown Candy Kitchen, St. Louis, Missouri) Provided by Michael Turback

Dungeness Crab in Wine and Vermouth From Chef John Ash

Forty Clove Chicken From Don Christopher

Fresh Strawberries with Toasted Angel Food Cake From The Diabetic Chef

Garlic and Olive Oil Pasta From Jeff Cox

Garlic Fries

Grandma Marys Secret Prime Rib Sauce

Grilled Pork Ribs in Tequila Lime Marinade from Bruce Aidells

Grilled Salmon with Citrus Apple Vinaigrette From Jim Tarantino

Grilled Vegetable and Goat Cheese Terrine From Chalk Hill Estates Executive Chef Didier Ageorges

Harissa From Michele Anna Jordan

Herbed Oven-Fried Chicken From Lynn Alley

Hot Chocolate (from L’Artisan du Chocolat, London, England) Provided by Michael Turback

Hot Chocolate (from L’Artisan du Chocolat, London, England)

When it comes to hot chocolate, Gerard Coleman is a classicist’s classicist, and he has an almost whispering reverence for a properly made cup. He uses 70% Brazilian couverture with fruity, woody, and almond-nut flavor sensations that are intensified in the heated liquid. He believes that hot chocolate must be prepared like a mayonnaise to ensure a proper emulsion between the fats and the water. “To obtain a smooth texture, stirring should be made in a circular motion,” explains Gerard, “taking care not to reverse the direction.”
At L’Artisan du Chocolat, hot chocolate is served from an urn, filled with rich liquid that has thickened and allowed flavors to concentrate during a resting period. According to Gerard, one should never drink hot chocolate immediately, but rather let it rest and cool uncovered, then reheat. He suggests preparing it the night before, then drinking it with breakfast. “If you must have it straight away,” says Gerard, “make a double batch, one for here and now, and one for the following day, when you’ll enjoy it even more.”

Ingredients:
6 ounces Whole milk
2 ounces Heavy cream
2 Tbsp Brown sugar
4 ounces Bittersweet chocolate, chopped
pinch Salt
dash Vanilla extract
Method: Cook milk with cream, brown sugar, a pinch of salt and dash of vanilla. Put chocolate in a bowl. When the milk has reached about 80 degrees C, carefully tip some of the hot milk into the chocolate bits. Mix, using small circular moves in the center (as you would for a mayonnaise) until it forms a shiny paste. Then mix this paste back into the hot milk and stir until thoroughly blended. Let it cool uncovered. Sieve and reheat to serve.
Yield: 2 demitasse servings

Hot Chocolate from Chuck Siegel

Kodrero con Ajo Fresco (Lamb With Green Garlic) From Joyce Goldstein

This one is Sephardic from Turkey. To make it for Passover do not dredge the meat in flour.
Spring is the season for green garlic, fragrant shoots with tiny young bulbs. Before individual cloves are formed, the green garlic resembles large scallions or baby leeks. Combined with spring green onions they make for a delicate and aromatic stew. If you cannot find green garlic at your market, use peeled cloves from 2 small heads of garlic instead. With the slow cooking, the cloves will become mild and creamy. Serve with rice or roast potatoes. This stew was a great favorite at Passover dinners at my restaurant, Square One.

Serves 6 to 8

olive oil
all purpose flour
salt and freshly ground black pepper
3 to 4 pounds lamb shoulder cut into 1 1/2 inch pieces
2 tablespoons tomato paste
2 tablespoons vinegar
1 cup water or meat broth
1/2 pound green garlic or 2 heads garlic, peeled, cloves separated
2 pounds green onions, cut in 2 inch lengths, about 5 or 6 bunches
5 tablespoons oil

On a plate combine flour with salt and pepper. Film a large heavy saute pan with olive oil over high heat. Dip the lamb in seasoned flour and fry in batches in oil until browned on all sides. golden.
Transfer the lamb to a heavy stew pot, add the tomato paste, vinegar, broth or water, salt and pepper and bring to a boil. Reduce heat to a simmer and cover the pan. Cook slowly over low heat for 50 to 60 minutes.
Do not peel the green garlic but snip off the root end and slice into two inch length, using all of the green. Or peel the cloves of garlic from 2 small heads. Trim the roots off the green onions and also cut them into 2 inch lengths. Blanch these in boiling salted water for 2 minutes, then drain. Sauté the garlic and green onions in a few tablespoons of olive oil over moderate heat for about 5 minutes, just to get a bit of color on them, seasoning them with salt and pepper.
After about 1 hour, when the lamb is almost cooked, add the garlic and green onions to the pot. Cover and continue to cook until lamb is tender, another 20 or 30 minutes. Adjust seasoning. Sprinkle with chopped mint, dill or parsley and serve at once.

Lawrys Whipped Cream Horseradish

Lisa’s Lazy Pot Roast From Bruce Aidells

Maple Pomegranate Glaze From Jim Tarantino

Maple-Chile Glazed Grilled Chicken Breasts From Jim Tarantino

Matcha Hot Chocolate (from Chocolate Arts, Vancouver, British Columbia, Canada) Provided by Michael Turback

Mediterranean Lamb Burgers

Meyer Lemon Zabaione Sauce From Andrea Froncillo

Mint Julep

Mole Negra From Chuck Siegal

North Beach Lasagna From Andrea Froncillo

Open Faced Crab Melt from Andrea Froncillo

Oysters on the Halfshell with Hogwash From Jairemarie Pomo

Pecan Pie From the San Francisco Baking Institute

Perfect Pie Crust From The San Francisco Baking Institute

Pefect Pie Crust (San Francisco Baking Institute)
From Advanced Bread and Pastry, page 496
Yield: 6, 4” tarts or 1, 9” pie with extra dough

Pie Dough

Pastry flour 7 ¾ oz
Sugar 3/8 oz
Salt ¾ tsp
Butter, cut into 1/2” cubes 5 3/8 oz
Cold water or milk 2 ¼ oz

Process: Pie Dough
1. Place the flour, sugar, salt and butter in an electrical mixing bowl with a paddle attachment. Mix on a low speed until the mixture resembles coarse sand.
2. Slowly add the cold water or milk, while the dough is mixing on low, holding back a small amount of the liquid. (Tip: The amount of liquid needed can vary according to the moisture content of the flour, as well as the degree to which the fat is being cut into the flour. The more the fat is blended, the less liquid will be required.)
3. Mix until the dough comes together, but still has some loosely crumbled parts. Add the reserved liquid, if needed, to bring the dough together.
4. Wrap the dough in plastic, and let it rest for at least four hours in the refrigerator. (Tip: This relaxes the gluten in the dough. If you don’t let the dough relax, it will be difficult to roll and it will shrink when baked.)
5. Dust the work surface and the rolling pin with a small amount of flour. For the 4” tarts, roll out the dough into 12”x16” rectangle, and cut out 6, 5” circles. Alternately, for a 9” pie, take 11 ounces of dough and roll it into a circle with about an 11” diameter. The rolled dough height should be about 1/8 of an inch.
6. Line 4” tart pans with the dough, ease the dough into the bottom edge of the pan, press the dough into the sides of the pan and rim, and trim off the excess dough at the top edge. For a 9” pie, wrap the dough around the rolling pin, starting at one edge, place the edge of the dough slightly over one edge of the pie pan, and unroll the dough over the pan. Ease the dough into the bottom edge and rim of the pan and trim off the excess dough at the top edge. (Tip: To easily trim the excess dough, place a second pan over the dough to create a guide for trimming with a knife.)
7. Let the dough rest in the refrigerator while preparing the filling. (Again, to prevent dough shrinkage during baking.)

Bake according to your recipe directions,

Pork Chops With Fruited Stuffing from Snyders of Hanover

Prime Rib Sauce

Prosciutto and Mozzarella with Citrus preserves, Olives and lemon Oil - Appetizer From Dean Biersch

Rack of Lamb from The Original Joy of Cooking

Ragu alla Bolognese

Roasted Szechuan Wings From Hugh Carpenter

Salmon Gefilte Fish from NYtimes Passover book Florence Fabricant

Sicilian Orange Salad From Michele Anna Jordan

Simple Chicken Breast From The Diabetic Chef

Simple Salad with Green Goddess Dressing From Gena Knox

Skirt Steak Straight Up From Cree LeFavour

Smoked Tomato and Basil Pasta From Gena Knox

Southern Fried Buttermilk Game Hens From Nancy Oakes

Spareribs with Hoisin-Peanut Butter Rub From Hugh Carpenter

Strawberry Rhubarb Crisp from Jeff Cox

Stufato di Fave, Carciofi, e Lattuga Romana From Joyce Goldstein

This classic spring vegetable ragout is from La cucina livornese. It is another gem from the repertoire of Emma Belforte, whose palate I obviously share, although we may differ on cooking times. The dish is often served at Passover, the ultimate Jewish rite of spring. Asparagus or peas may be added. I´ve suggested the contemporary garnish of gremolata, a mixture of lemon zest, garlic, parsley, or, in this case, basil, to bring lightness and sparkle.
Serves 6

1 lemon
6 large artichokes
2 pounds fava beans, shelled (about 1 generous cup)
2 small heads romaine or butter lettuce
4 tablespoons extra-virgin olive oil, or as needed
4 tablespoons chopped fresh flat-leaf parsley
4 tablespoons chopped fresh basil
Salt and freshly ground black pepper to taste
1/2 cup water or vegetable stock, or as needed
Gremolata of grated zest of 2 lemons, 6 tablespoons chopped fresh flat-leaf parsley or basil, and 1 tablespoon finely minced garlic
1 pound trimmed asparagus, cut into 2-inch lengths, or 1 cup shelled English peas

Fill a large bowl with cold water. Cut the lemon in half and squeeze the juice into the water. Working with 1 artichoke, remove all the leaves until you reach the pale green heart. Pare away the dark green area from the base. Cut the artichoke in half lengthwise and scoop out and discard the choke from each half.
Drop into the lemon water to prevent discoloration.

Bring a small saucepan of water to a boil, add the favas, and blanch 30 seconds. Drain, and when cool enough to handle, slip off the thin skin covering each bean. Core the lettuces and slice the leaves crosswise into 1/2-inch-wide strips. Drain the artichoke hearts, and cut into small pieces or thin slices.

Warm the 4 tablespoons of olive oil in a large, deep sauté pan over low heat. Add the artichokes and sauté, stirring often, for about 5 minutes. Add the favas, lettuces, parsley, basil, salt, pepper, and enough water or vegetable stock to cover barely. Raise the heat to medium and cook, stirring occasionally, until artichokes are cooked through and most of the water has evaporated, about 10 to 15 minutes. Sprinkle with the gremolata and stir well. Let rest for 5 minutes--enough time for the garlic in the gremolata to soften--then serve.

Summer Succotash From Cree LeFavour

The FTBBLT The Full-Tilt Boogie BLT From Michele Anna Jordan

The FTBBLT
The Full-Tilt Boogie BLT
Makes 1
The inspiration for this sandwich comes from several sources, a confession
from Virginia Watkins of Niman Ranch that she likes to smear a little bacon fat on the bread of her BLTs, a story from a friend about the secret ingredient (bacon fat, of course) in her mother´s biscuits, and a tip from Adam Rapaport, senior editor of GQ Magazine, that Chat ´n Chew, near Union Square Cafe in New York City, makes the baconyest BLT around, stacking it up on 7-grain bread like pastrami.

8 slices of dry-cured bacon, cut in half crosswise
2 center-cut slices soft country bread
1/4 cup mayonnaise, Hellman´s or Best Foods
3 slices ripe beefsteak tomato, preferably Black Brandywine
Kosher salt
Black pepper in a mill
6 to 8 leaves very fresh oak leaf lettuce

Preheat the oven to 400 degrees. Fry the bacon in a large frying pan until it
is just crisp, transfer it to absorbent paper, and let it drain. Pour off enough of the bacon fat so that there is about 1/8-inch left in the pan. While the bacon is frying, toast the bread in the oven until it is golden brown over a quarter of its surface. Do not let it darken more than this.
Set the frying pan with the bacon fat over medium high heat. Put the bread
in the frying pan, matching the pieces so that what will be the inside of the
sandwich is face down in the fat. Fry until the bread is evenly browned, about 5 or 6 minutes. Use tongs to transfer the bread to a work surface, setting it fried side up. Spread mayonnaise over both pieces of bread. Arrange the tomato slices on one side, season with a little salt and pepper, and stack the bacon on top, as you might layer pastrami. Set the oak leaf lettuce on the bacon, and top with the remaining slice of bread, mayonnaise side down. Cut in half, set on several layers of paper towels, and enjoy immediately.

from The BLT Cookbook ©2003 Michele Anna Jordan, Morrow Books
for more information about Michele’s books, columns, magazine articles and radio shows visit www.micheleannajordan.com or send an e-mail inquiry to
catsmilk@mac.com

Tin Roof Sundae (from Tom’s Ice Cream Bowl, Zanesville, Ohio) Provided by Michael Turback

Tiramisu Bites From The Diabetic Chef

Torta Della Nonna From Andrea Froncillo

Turkey Chili with Orzo From Dean Biersch

Vinegar Pie From Michele Anna Jordan

Watermelon–Goat Cheese Salad From Cree LeFavour

York Style Ham From Bruce Aidells

‘Pumpkin Pie’ Made with Butternut Squash From Jeff Cox

“Steamship” Short Ribs Bourguignon From Nancy Oakes

Guy and His Monster Beverages

Cookie Sandwich Cocktail

Fish Bowl

Shark Attack

The Grape Ape Bowla

Guy Fieri Recipes

Asian Slaw

Bacon and Tomato Pasta

BBQ Pork Fried Rice

Big Buds Beer Can Chicken

Black Bean Salad

Blazy´s Pepperoni Studded Lasagna

Bloody Mary Flank Steak

Breath Mint Pie

Cajun Chicken Alfredo

Chicken Avocado Egg Rolls

Chicken Hash

Chicken Lettuce Cups

Chorizo Spinach and Chick Pea Saute

Cinnamon Sugar Fry Bread

Coffee Bananas Foster

Cornbread Stuffed Meatloaf

Corned Beef Hommie Home Fries

Crispy Potato Nugget Hoisin Halibut

Cuban Pork Chops

Cuban Pork Chops with Mojo

French Onion Dip

Garden of Good and Evil

Garlic Festival Peppersteak Sandwhich

Gilroy Garlic Festival Ice Cream

Good Girl Championship Potatoes

Green Slaw

Grilled Romaine with Blue Cheese-Bacon Vinaigrette

Guys Caesar Salad

Italian Flank Steak

Jambalaya Sandwhich

Jerked Chicken Kabobs

Jicama Slaw

Johnny Garlics French Onion Soup

Johnny Garlic’s Famous Garlic rosemary mashed potatoes

Mojito Chicken

Morgan´s Veggie Patties

Oak Town Garlic Vinegar Chicken

Parmesan Taters

Pot Sticker Ginger Pork

Pot sticker: Ginger pork

Potato Hoisin Halibut

Pulled Pork Egg Rolls

Rhode Island Calamari

Root Gratin

Sauerkraut

Sloppy Joes with Maui Onion Straws

Spicy Tangerine Beef

Sushi Sauce for Sushi Rice

Tequila Turkey Fettuccini

The Spaniard´s Cocktail of Shrimp

Tortilla Soup

Turkey Hash

Turkey Pastrami

Val Filice Godfather of Garlic

“B.F.E” Best Flank Steak Ever

Kendall-Jackson Pairings

Braised Collard Greens

Cabernet Braised Beef

Choucroute

Corned Duck Reuben

Erics Double Gold Caramel Corn

Gazpacho Shooters

Grilled Fillet of Beef with Tomatoes and Béarnaise Aioli

Halibut with Turmeric Beurre Fondue

Lamb Keftas with Pomegranate Molasses Glaze

Lobster-Pumpkin Bisque

Passion Fruit Semi-Freddo

Pork Belly Sliders with Zinfandel Barbeque Sauce

Spanish Chorizo and Chocolate Crostini

Marcy Smothers Recipes

Avocado Stuffed Swordfish

Christmas Wreath Cookies

Crock Pot Oatmeal

Germys Pizza Beans

Green Meatloaf Adapted from Bodeci

Nancy´s Corned Beef Brisket

Ole Oatmeal Brulee

Oven Fried Zucchini

Reindeer Poop

Ridiculously Easy Cheese Sqaures

Roasted Romas

Shrimp Fajitas

Spinach and Egg White Frittata

Nona Maxine

Tips and Tricks From Our Guests

Cocktail Gear For Home Entertaining From With Steve Beal

Glassware with Steve Beal

Glassware With Steve Beal

Most glassware for cocktails is optional. Use traditional style glasses. A well-equippped home bar should have the six classics:

1. Cocktail – 2-5 ounces, stemmed, based originally on a Champagne Coup (alleged to have been shaped from the breast of Marie Antoinette). This includes all versions of the martin glass – a glass specially invented for that. According to my friend Rachel Maddow (of MSNBC- a connoisseur of the cocktail and where to enjoy them.) These glasses are best kept small so the “We can enjoy the tiny, frozen, liquid gem at its best.” Cold, undiluted, elegant. If you want more, order another.5-8 oz martini glasses are sloppy and inevitably let your drink grow warm and foul before you finish. (Nothing worse than hot gin except maybe a warm Cosmo.)

2. Tall Drink or “Highball”. This is a tall, cylindrical glass, about 8 oz. Used for tall, refreshing drinks like slings, sum and cola, “Collins” drinks. Sometimes called a “Collins” glass.

3. Large Cocktail. Good when the tall glass just doesn’t hold quite enough. Should hold 10 oz or more and may be plain or fancy.

4. Tumbler. “the universal cocktail glass” 4 oz or less – often called a “rocks” glass is good for whisky and small “drinks on the rocks” 5 oz or more, occasional called a “bucket” is great for mixed drinks like margaritas on the rocks. This is also sometimes called an “Old Fashioned” glass – good for everything and for everybody who doesn’t want to be seen with a stemmed glass in their hand.

5. Aperitif. 2-3 oz ‘tall shot glass’ (with a thick base and increasing diameter) used for classic aperitifs, ‘amuses’ etc. It’s sometimes called a mini- pilsner glass because the shape is similar to the beer glass.

6. Champagne. Traditional this is a tall tulip and referred as a flute. 3 to 3.5 oz. Mandatory for all sparkling wine and Champagne cocktails, from the Kir Royale to the Bellini… They add a note of elegance to the presentation or even a simple glass of ice water.

Omelet Technique From Chefs Gayle Pirie & John Clark

Pantry Packing For The Grill From Jim Tarantino