Ingredients: 1 cup mashed potatoes 1 tablespoon chopped black truffles 1 tablespoon white truffle oil 8 oysters, shucked and in their own juice 8 oysters shells, cleaned 1 pound beef top round, frozen, then shaved very thin on a meat slicer and laid on parchment Olive oil to taste ½ cup aioli 1 tablespoon chopped parsley 1 cup salt/water mix 1 cup cornmeal/semolina mix Preparation: 1. On the bottom of the plate, place the salt in four separate piles 2. Then place a shell on each pile. 3. Fold in half the black truffles and some truffle oil to the mashed potatoes and heat. 4. Dust the oysters in the cornmeal mixture and fry. 5. After they are done frying wrap them in the sliced beef. 6. Put a spoonful of mashed potato in each shell then place a wrapped oyster on top. 7. Mix some of the truffles with the aioli and put a dollop on top of each oyster. 8. Garnish with olive oil and parsley. » Shop now: Kitchen and cookware from Chef Todd English » Cook more: Recipes and How-to Videos from Chef Todd English
Padma Lakshmi's Basil and Blood Orange Salad
Serves 4-6 Ingredients: Dressing ¼ cup olive oil 2 tablespoons balsamic vinegar 1 tablespoon yuzu or lime juice 1 teaspoon crushed Sichuan peppercorns * coarsely ground rock salt Salad 4 blood oranges, peeled, seeded, pith removed, and sliced into semicircles * 1 small red onion sliced into thin rings 5 ounces spinach leaves 3 cups fresh basil leaves, stems removed 1 cup dried cranberries 1 cup pepitas (pumpkin seeds), roasted and salted Preparation: 1. Mix all the dressing ingredients in a large bowl. 2. Toss the oranges, onions, and cranberries in the dressing, and stir to coat well. 3. In a large salad bowl, mix together the basil and spinach. Just before serving, toss in the orange and onion mixture, and mix well (adding the onion mixture too soon will make the salad soggy). Sprinkle pepitas on top and serve immediately. *Regular peppercorns can be used as well, but Sichuan ones have a smoky flavor that gives a distinct aroma to dishes. Make this recipe with navel oranges if blood oranges are not easily available. » Shop now: The Easy Exotic kitchenware line from Padma » Read more: Padma's Top Entertaining Tips
Serves 6-8 Ingredients: 1 (4-5 pound) boneless prime rib roast (ribeye), tied evenly with kitchen twine 1 tablespoon olive oil 8 garlic cloves, minced 4 tablespoons dried rosemary 2 teaspoons dried thyme 4 tablespoons fresh cracked black pepper 2 tablespoons kosher salt Preparation: 1. Insert rotisserie spit through the center of the meat and screw on wing nuts. 2. Allow meat to come to room temperature for 30 minutes before cooking. 3. In a small bowl stir together the garlic, rosemary, thyme, pepper and salt. 4. Rub meat with oil and evenly coat with the rub mixture. 5. Use the rotisserie lifter to slide the meat into the oven, inserting the right side first. 6. Do not worry if some of the rub falls off onto the drip pan. 7. Set oven to rotisserie. 8. Cooking time will vary depending on the desired doneness. 9. For rare to medium rare cook for 1 ½ hours. 10. Use an accurate, good quality meat thermometer to check the temperature. 11. For rare to medium rare the internal temperature should be 120-125°. 12. For a more done roast increase time and check temperature every 10 minutes. 13. The temperature for medium should be 140-145°. 14. The temperature fro well done should be 160-165°. 15. Allow the roast to rest for at least 15 minutes before carving. 16. During this resting time the meat temperature will rise a bit and complete cooking. NOTE: The prime rib rub can be prepared ahead of time and stored in the freezer for up to one month. The meat can be coated with the rub and then held in the refrigerator for up to two days before cooking. » Shop now: Wolfgang Puck kitchenware and appliances » Cook more: Recipes from Wolfgang Puck
Serves 4-6 Ingredients: 1 tablespoon olive oil 6 slices bacon, diced 1 cup thinly sliced onion 2 tablespoons sliced garlic 2 pounds green beans, rinsed, ends trimmed 1 cup chicken stock or canned, low- sodium chicken broth or water 1 teaspoon salt ½ teaspoon freshly ground black pepper Preparation: 1. Set a Dutch oven over medium heat, and add the olive oil. Once the oil is hot, add the bacon and cook, stirring occasionally, until it is well browned, about 5 minutes. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, 3 to 4 minutes. Add the green beans and toss to combine with the bacon and onion. 2. Increase the heat to medium- high and add the chicken stock. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. Remove the lid, season the beans with the salt and pepper, and toss well. Replace the lid and cook until the beans are tender, 1 or 2 minutes longer. 3. Remove from the heat and transfer the beans to a serving dish or small platter to serve. NOTE: Recipe courtesy Emeril Lagasse, Emeril 20-4-60 Fresh Food Fast, HarperStudio Publishers, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc. » Shop now: Emeril's cookware, gadgets, and more! » Cook more: Famously delicious recipes from Emeril
Serves 8-10 Ingredients: 3 tablespoons unsalted butter 1 cup plus 3 tablespoons stone-ground cornmeal 1 2/3 cups whole milk 2/3 cup heavy cream 2/3 cup buttermilk 1 teaspoon salt 1 teaspoon freshly ground black pepper 4 ounces sharp cheddar cheese, grated 4 eggs, separated ¼ cup finely chopped green onions, green and white parts 1 teaspoon chopped fresh thyme leaves 1 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons sugar Preparation: 1. Butter a 9 × 13-inch baking dish with 1 tablespoon of the butter. Add the 3 tablespoons cornmeal to the dish and tilt the dish to coat the bottom and sides with the cornmeal. Set the baking dish aside. 2. Combine the milk, cream, buttermilk, salt, and pepper in a medium saucepan, and bring just to a boil. Whisk in the 1 cup cornmeal and cook, stirring constantly, until the mixture thickens and has the consistency of grits, 1 to 2 minutes. Remove from the heat and immediately transfer the mixture to a heatproof bowl. Stir in the cheese, and set the bowl aside until the mixture is lukewarm, stirring often to prevent a skin from forming on the top, 10 to 15 minutes. 3. Preheat the oven to 350°F. 4. In a small bowl, lightly beat the egg yolks. Then stir the yolks, green onions, thyme, baking soda, and baking powder into the cornmeal mixture. 5. Combine the egg whites and the sugar in a mixing bowl, and beat until stiff peaks form. Fold one-third of the whites into the cornmeal mixture to lighten it. Then gently fold in the remaining whites, taking care not to deflate the whites. 6. Transfer the mixture to the prepared baking dish, and bake until the spoonbread is puffed and golden brown on top, and a knife inserted into the center comes out clean, about 30 minutes. Serve immediately. NOTE: Recipe courtesy Emeril Lagasse, Farm to Fork, HarperStudio Publishers, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.
Todd English's Chocolate Risotto Pudding
Serves 6 Ingredients: 2 tablespoons unsalted butter 3 cups arborio rice 1 vanilla bean, split lengthwise 12 cups boiling water 2 cups milk 1 cup cocoa powder 4 large egg yolks 1/2 cup white sugar 1 orange, juice and zest 10 ounces semi sweet chocolate, chopped 1 cup raisins (optional) plumped in Grand Marnier 1 cup roasted walnuts (optional) Fresh mint, for garnish Preparation: 1. Melt butter in a large skillet over medium heat and stir in rice. 2. Add the vanilla bean and one cup of boiling water, stirring constantly until the liquid is absorbed by the rice. Continue adding water, one cup at a time, until the rice is al dente, about 18 - 20 minutes. 3. Place the milk, cocoa powder, egg yolks and sugar in a medium size mixing bowl and stir until very smooth, being sure to get rid of all the lumps. Pour over the rice and add orange zest and orange juice, stirring all the while. Add the chocolate and continue to stir until it is incorporated. Add raisins if desired. 4. Serve with chopped walnuts and fresh mint.