Salmon En Papillote

   Ingredients
2 cups water
1 teaspoon olive oil
4 salmon fillets (about 4 ounces each), skin discarded, rinsed and patted dry
1 small unpeeled zucchini, very thinly sliced
1 medium tomato (seeded, chopped)
2 tablespoons minced fresh Italian (flat-leaf) parsley
1 tablespoon minced, fresh thyme
1 tablespoon minced, fresh rosemary
1 medium garlic clove (minced)
1/2 teaspoon black pepper (coarsely ground preferred)

   1. Pour the water into the pressure cooker. Place the steaming rack in the pressure cooker.
   2. Place 4 sheets of parchment paper (each about 12 x 16 inches) on the counter top. Drizzle 1/4 teaspoon oil onto the center of each sheet. Brush to coat the center of the parchment.
   3. Place a fish fillet in the center of each parchment sheet. Arrange the zucchini and tomato on the fish.
   4. In a small bowl, stir together the remaining ingredients. Sprinkle the herb mixture over the fish and vegetables. Pull the edges of the parchment over the fish and vegetables. Fold the edges together several times, creasing tightly, to seal the packets securely.
   5. Place 2 packets in the center of a sheet (about 18 inches square) of heavy-duty aluminum foil. Gently place the remaining 2 packets on top, perpendicular to the bottom 2 packets. Pull the edges of the foil over all, shaping into a bundle about 8 inches in diameter (to fit in the cooker). Fold the edges together several times, creasing tightly, to seal the foil packet securely.
   6. Transfer the foil packet to the rack in the pressure cooker, gently pressing in on the packet so it fits in the cooker and rests well below the max fill line. Secure the lid. Pressure cook on high for 12 minutes. Quickly release the pressure.
   7. Carefully lift the foil packet out of the pressure cooker. Transfer to the counter top. Remove the parchment packets from the foil packet. Transfer to serving plates. Or, using the tines of a fork, carefully open the parchment packets away from you (to prevent steam burns) and transfer the fish and vegetables to serving plates.

Chilli for a Crowd

   Ingredients
1/4 cup (60ml) olive oil
2kg beef chuck steak, trimmed, cut into 2cm cubes
2 onions, chopped
150g piece of pancetta, rind removed, chopped
4 garlic cloves, finely chopped
2 tablespoons ground cumin
1/3 cup (95g) tomato paste
1 1/2 teaspoons chilli powder
2 teaspoons dried oregano
1 cup (250ml) red wine
700ml tomato passata (sugo)
2 teaspoons brown sugar
3 cups (750ml) beef stock
2 x 420g cans red kidney beans, rinsed, drained
 Flat-leaf parsley leaves, to garnish, cooked brown rice and cornbread, to serve.

   1. Preheat the oven to 170°C.
   2. Heat 2 tablespoons of the olive oil in a large flameproof casserole over high heat. Cook the beef, in batches, until browned all over, then set aside.
   3. Reduce the heat to medium and add the remaining tablespoon of oil to the pan. Add the onion, pancetta and garlic and cook, stirring, for 4-5 minutes until onion is starting to brown. Add the cumin, tomato paste, chilli powder and dried oregano, and stir for a further 1 minute. Add the wine, passata, sugar and stock, then season with salt and freshly ground black pepper. Return the beef to the pan and bring to the boil, then cover and cook in the oven for 3 hours until meat is tender and sauce has thickened.
   4. Just before serving, stir in the red kidney beans and return to the stove to warm through over low heat. Garnish with parsley and serve with rice and bread.

New England Lamb Bake

   Ingredients
1 tablespoon canola oil
2 pounds boneless leg of lamb, cut into 1-inch cubes
1 large onion, chopped
1/4 cup all-purpose flour
3 cups chicken broth
2 large leeks (white portion only), cut into 1/2-inch slices
2 large carrots, sliced
2 tablespoons minced fresh parsley, divided
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
3 large potatoes, peeled and sliced
3 tablespoons butter, melted and divided

   1. Preheat oven to 375°. In a Dutch oven, heat oil over medium heat. Add lamb and onion, cook and stir until meat is no longer pink. Stir in flour until blended. Gradually add broth. Bring to a boil, cook until thickened, 1-2 minutes, stirring to loosen browned bits from pan. Add leeks, carrots, 1 tablespoon parsley, rosemary, salt, pepper and thyme.
   2. Spoon into a greased 13x9-in. or 3-qt. baking dish. Cover with potato slices, brush with 2 tablespoons melted butter. Bake 1 hour, brush potatoes with remaining butter. Return to oven, bake until meat is tender and potatoes are golden, 30 minutes to 1 hour more. Cool briefly, sprinkle with remaining parsley.
   3. Freeze option: Remove baking dish from oven, cool completely. Before adding remaining parsley, cover dish and freeze. Freeze parsley separately. To use, partially thaw lamb in refrigerator overnight. Remove from refrigerator 30 minutes before baking; thaw remaining parsley. Preheat oven to 350°. Reheat, covered, until a thermometer reads 165°, about 1 hour. Sprinkle with remaining parsley.

Stovetop Yankee Pot Roast

   Ingredients
1/4 cup olive oil
1 (3 pound) beef round tip roast
flour for dredging
3 medium onions, sliced
3 large carrots, peeled and cut into small chunks
3 large stalks celery, diced
4 cloves garlic, minced
3 whole allspice berries
salt and pepper to taste
1 cup dry red wine
2 (12 ounce) cans beef broth
2 tablespoons cornstarch dissolved in a small amount of water

   1. Heat the oil in a heavy, cast iron pot over medium heat. Dredge the roast in the flour, shake off the excess and brown in the hot oil on all sides. Stir in the onions, carrots, celery, garlic and allspice, cook till lightly browned. Pour in the red wine and bring to a simmer before pouring in the beef broth. Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours.
   2. When the meat has finished cooking, remove to a cutting board and allow to rest for 10 minutes. While beef is resting, thicken the cooking liquid with the cornstarch. Slice the beef and serve with the gravy.

Creole Jambalaya

   Ingredients
3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
2 tablespoons butter
2 garlic cloves, minced
2 cups cubed fully cooked ham
1 can (28 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 cup uncooked long grain white rice
1 cup water
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon chili powder
1/4 teaspoon pepper
1-1/2 pounds fresh or frozen uncooked shrimp, peeled and deveined
1 tablespoon minced fresh parsley

   1. In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic, cook 1 minute longer. Add the next nine ingredients, bring to a boil over medium-high heat. Reduce heat, cover and simmer until rice is tender, about 25 minutes.
   2. Add shrimp and parsley, simmer, uncovered, for 7-10 minutes or until shrimp turn pink.

Mini Hot Browns

   Ingredients
1 teaspoon chicken bouillon granules
1/4 cup boiling water
3 tablespoons butter
2 tablespoons all-purpose flour
3/4 cup half-and-half cream
1 cup shredded Swiss cheese
18 slices snack rye bread
6 ounces sliced deli turkey
1 small onion, thinly sliced and separated into rings
5 bacon strips, cooked and crumbled
2 tablespoons minced fresh parsley

   1. Preheat oven to 350°. Dissolve bouillon in water, set aside.
   2. In a small saucepan, melt butter over medium heat. Stir in flour until smooth add cream and bouillon. Bring to a boil cook and stir until thickened, 1-2 minutes. Stir in cheese until melted. Remove from heat.
   3. Place bread on two baking sheets. Layer each slice with turkey, onion and cheese mixture. Bake until heated through, 10-12 minutes. Sprinkle with bacon and parsley.

Chicken Ole Foil

   Ingredients
1 can (15 ounces) black beans, rinsed and drained
2 cups fresh or frozen corn (about 10 ounces), thawed
1 cup salsa
4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon salt
1 cup shredded cheddar cheese
2 green onions, chopped

   1. Mix beans, corn and salsa, divide among four 18x12-in. pieces of heavy-duty foil. Top with chicken. Mix seasonings, sprinkle over chicken. Fold foil over chicken, sealing tightly.
   2. Grill packets, covered, over medium heat until a thermometer inserted in chicken reads 165°, 15-20 minutes. Open foil carefully to allow steam to escape. Sprinkle with cheese and green onions.

Stuffed Iowa Chops

   Ingredients
4 bone-in pork loin chops (1-1/2 inches thick and 8 ounces each)
1 tablespoon canola oil
1 tablespoon finely chopped onion
1 tablespoon minced fresh parsley
1 tablespoon 2% milk
1/4 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 cup chopped peeled apple
1 cup whole kernel corn
1 cup dry bread crumbs
   Sauce
1/3 cup honey
3 to 4 tablespoons Dijon mustard
3/4 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed

   1. Preheat oven to 350°. Cut a pocket in each pork chop by slicing almost to the bone. In a large skillet, heat oil over medium heat. Brown chops on each side, cool slightly.
   2. In a bowl, mix onion, parsley, milk and seasonings. Add apple, corn and bread crumbs, toss to combine. Spoon into pork chops, place in a greased 13x9-in. baking dish.
   3. In a small bowl, mix sauce ingredients, reserve half of the sauce for brushing. Pour remaining sauce over pork chops. Bake, uncovered, 50-60 minutes or until a thermometer inserted in stuffing reads 165°, brushing occasionally with reserved sauce during the last 20 minutes.

Cast Iron Seared Ribeye Steak

   Ingredients
3 (10-ounce) rib-eye steaks
1/4 cup extra-virgin olive oil
2 tablespoons kosher salt
2 tablespoons Montreal steak seasoning

   1. Lay the steaks on a piece of parchment paper. Brush one side of each steak with olive oil, then sprinkle the first side with half of the salt and half the steak seasoning. Flip the steaks over and repeat on the opposite side. Let the steaks sit until they come to room temperature, about 1 hour.
   2. Meanwhile, heat a grill to high. If your grill has a temperature gauge, shoot for around 550 degrees. Place a large cast iron skillet inside the grill to heat.
   3. Place the steaks vertically into the hot cast iron skillet, fat cap side down. If you have one, insert a probe thermometer (not an instant read) into the final steak. Close the lid on the grill and sear for 2 minutes. Turn the steak so they are flat on one side and cook for 5 minutes. Flip the steaks and cook on the second side until the thermometer reads 120 degrees (for medium-rare), about 5 minutes.
  4. Transfer the steaks to a cutting board and let rest for 10 minutes before serving.

Fabulous Football Dip

   Ingredients
1 pound sausage
1 (10 ounce) can diced tomatoes with green chile peppers
2 (8 ounce) packages cream cheese, softened

   1. In a large skillet, cook sausage over a medium heat until it is browned and cooked through.
   2. Mix tomatoes and cream cheese into the skillet. Stir and continue cooking the mixture over a medium heat until the cheese has melted.

Chicago Style Roast Duck

   Ingredients
1 (4 pound) whole duck
1 tablespoon garlic powder
1 tablespoon onion powder
1 (4 pound) whole duck
1 tablespoon garlic powder1 tablespoon onion powder

   1. Preheat oven to 425 degrees F (220 degrees C).
   2. Wash duck and pat dry. Score breast and legs by cutting into skin with sharp knife, going 2/3 of the way through the skin, being careful not to slice into meat. Season the cavity and the outside of the duck with garlic powder, onion powder, salt and pepper, massage spices into meat. Sprinkle caraway seeds over duck and into scored skin. Place on a rack in a roasting pan, breast side up.
   3. Roast duck in preheated oven for 15 minutes. Turn breast side down and roast for an additional 15 minutes. Remove duck from the oven, reduce oven temperature to 350 degrees F. Turn duck breast side up again and return to the oven for 20 minutes. Turn duck one more time, breast side down. Roast for a final 20 minutes. Remove duck from oven and allow to rest for 10 minutes before serving.

Idaho Potato Chips

   Ingredients
5 Idaho baking potatoes, peeled
Kosher salt
Vegetable oil, for frying

   1. Using a mandoline, slice the potatoes 1/16 inch thick. Rinse the slices under cold water and put them in a large bowl with 2 tablespoons of salt. Add cold water to cover and let stand for 1 hour.
   2. Drain the potatoes and return them to the bowl. Add water to cover and let soak for 1 more hour. Drain and pat dry.
   3. In a large pot, heat 2 inches of oil to 350° over moderately high heat. Working in small batches, fry the potato chips, stirring a few times, until golden, about 4 minutes. Using a slotted spoon, transfer the potato chips to paper towels to drain. Sprinkle with salt and serve.

Hawaiian Pork Bowl

   Ingredients
1 cup boiling water
1/4 cup sugar
2 English breakfast tea bags
one 1-pound pork tenderloin, butterflied and flattened
three 1/2-inch-thick slices of fresh pineapple-peeled, quartered and cored
1 red onion, cut through the core into 1/4-inch wedges
1/3 cup extra-virgin olive oil, plus more for brushing
kosher salt, pepper
1/4 cup fresh lime juice
2 tablespoons minced cilantro, plus sprigs for serving
steamed rice, crisp bacon, diced avocado and thinly sliced jalapeno

   1. In a large bowl, combine the boiling water, sugar and tea bags and let stand for 5 minutes. Discard the tea bags and stir the tea to dissolve the sugar. Let cool completely, then add the pork and refrigerate for 1 hour.
   2. Light a grill or preheat a grill pan. Drain the pork and pat dry with paper towels. Brush the pork, pineapple and red onion with olive oil and season with salt and pepper. Grill the pork over high heat, turning once, until lightly charred and an instant read thermometer inserted in the pork registers 135°, about 7 minutes. Transfer to a carving board and let rest for 5 minutes, then slice the pork against the grain. Meanwhile, grill the pineapple and onion, turning once, until charred, about 4 minutes.
   3. In a small bowl, whisk the lime juice with the minced cilantro and the 1/3 cup of olive oil. Season the dressing with salt and pepper. Serve the pork, pineapple and onion over steamed rice with crisp bacon, diced avocado, thinly sliced jalapeno and the lime dressing.

Fresh Southern Peach Cobbler

   Ingredients
8 fresh peaches peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch1 cup all purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
 Mix Together
3 tablespoons white sugar
1 teaspoon ground cinnamon

   1. Preheat oven to 425 degrees F (220 degrees C).
   2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice and cornstarch. Toss to coat evenly and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
   3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder and salt. Blend in butter with your fingertips or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
   4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Classic Cuban Midnight Sandwich

   Ingredients
4 sweet bread rolls
1/2 cup mayonnaise
1/4 cup prepared mustard
1 pound thinly sliced cooked ham
1 pound thinly sliced fully cooked pork
1 pound sliced Swiss cheese
1 cup dill pickle slices
2 tablespoons butter, melted

   1. Split the sandwich rolls in half and spread mustard and mayonnaise liberally onto the cut sides. On each sandwich, place and equal amount of Swiss cheese, ham and pork in exactly that order. Place a few pickles onto each one and put the top of the roll onto the sandwich. Brush the tops with melted butter.
   2. Press each sandwich in a sandwich press heated to medium-high heat. If a sandwich press is not available, use a large skillet over medium-high heat and press the sandwiches down using a sturdy plate or skillet. Some indoor grills may be good for this also. Cook for 5 to 8 minutes, keeping sandwiches pressed. If using a skillet, you may want to flip them once for even browning. Slice diagonally and serve hot.

Scrumptious Strawberry Shortcake

   Ingredients
3 cups all purpose flour
1/4 cup white sugar
4 teaspoons baking powder
3/4 teaspoon cream of tartar
1 cup butter
2/3 cup heavy cream
1 egg beaten
3 cups sliced fresh strawberries
3 tablespoons white sugar

   1. Preheat oven to 350 degrees F (175 degrees C).
   2. In a large bowl, mix flour, 1/4 cup sugar, baking powder and cream of tartar. Cut in butter with pastry blender or two knives. Stir in cream and egg. Turn out onto a lightly floured surface and knead 2 minutes. Press into a half-inch thick sheet. Cut into squares. Place on baking sheets.
   3. Bake in preheated oven 20 minutes or until golden. Sprinkle 3 tablespoons sugar over sliced berries.
   4. Let shortcakes cool before splitting and filling with sugared berries.

Crab Stuffed Lobster Tail

   Ingredients
2 lobster tails, split along the center top
2 teaspoons butter, melted
15 buttery round crackers, crushed
1/2 cup jumbo lump crabmeat
1/4 cup clarified butter
1 tablespoon chopped fresh parsley leaves
1 teaspoon seafood seasoning (such as Old Bay)
1 clove garlic, minced
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground white pepper or to taste

   1. Preheat oven to 425 degrees F (220 degrees C).
   2. Pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells. Place the prepared lobster tails on a baking sheet.
   3. Brush each portion of tail meat with 1 teaspoon melted butter.
   4. Lightly mix the crushed crackers, crabmeat, 1/4 cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt and white pepper in a bowl until thoroughly combined.
   5. Spoon half the stuffing onto each lobster tail, press lightly to slightly shape the stuffing so it doesnt fall off.
   6. Bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. An instant read thermometer inserted into the thickest part of the lobster tail should read 145 degrees F (65 degrees C).

Fiery Fish Tacos Crunchy Corn Salsa

   Ingredients
2 cups cooked corn kernels
1/2 cup diced red onion
1 cup peeled, diced jicama
1/2 cup diced red bell pepper
1 cup fresh cilantro leaves, chopped
1 lime, juiced and zested
2 tablespoons cayenne pepper or to taste
1 tablespoon ground black pepper
2 tablespoons salt or to taste
6 (4 ounce) fillets tilapia
2 tablespoons olive oil
12 corn tortillas, warmed
2 tablespoons sour cream or to taste

   1. Preheat grill for high heat.
   2. In a medium bowl, mix together corn, red onion, jicama, red bell pepper and cilantro. Stir in lime juice and zest.
   3. In a small bowl, combine cayenne pepper, ground black pepper and salt.
   4. Brush each fillet with olive oil and sprinkle with spices to taste.
   5. Arrange fillets on grill grate and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream and corn salsa.

Korean Cold Buckwheat Noodles

   Ingredients
1/2 Asian pear, peeled and cored, plus 1/2 cup thinly sliced
1 apple, peeled and cored, preferably Gala or Fuji
1/2 cup gochujang
4 tbsp. light corn syrup
2 tbsp. gochugaru, finely ground
2 tbsp. sugar
2 tbsp. soy sauce
1 tbsp. toasted sesame seeds
1 tbsp. mirin
1 tsp. black pepper
2 garlic cloves, minced
6 oz. dry buckwheat noodles
1/2 cup shredded red cabbage
1/2 cup thinly sliced cucumbers
1/2 cup thinly sliced carrots
1/2 cup thinly sliced red onions
1/2 cup thinly sliced mugwort leaves
1/2 cup perilla leaves, thinly sliced
1/4 cup mung bean sprouts
2 soft boiled eggs

   1. In a blender, puree the 1/2 Asian pear and apple until smooth then scrape into a bowl and stir in the gochujang, corn syrup, gochugaru, sugar, soy sauce, sesame seeds, mirin, pepper and garlic.
   2. In a large pot of boiling water, cook the noodles until al dente. Drain, transfer to a bowl of ice water, then drain and let dry on paper towels.
   3. Divide the cold noodles between two plates then top with the cabbage, cucumbers, carrots, onions, both leaves and bean sprouts. Drizzle each serving with 2 tablespoons of the sauce then top with a halved soft boiled egg. Leftover sauce can be refrigerated for up to 1 week.

Arkansas Green Beans

   Ingredients
5 (15 ounce) cans green beans, drained
7 slices bacon
2/3 cup brown sugar
1/4 cup butter, melted
7 teaspoons soy sauce
1 1/2 teaspoons garlic powder

   1. Preheat an oven to 350 degrees F (175 degrees C). Place the drained green beans in a 9x13 inch baking pan.
   2. Cook bacon in a microwave on microwave 3safe plate for 2 minutes until slightly cooked. Lay the bacon on top of the green beans.
   3. Combine the brown sugar, melted butter, soy sauce and garlic powder in a small bowl. Pour the butter mixture over the green beans and bacon. Bake uncovered in the preheated oven for 40 minutes.