Cut the stalk off the pineapple and follow by the skin. Make sure all divits are removed. Slice the pineapple flesh into pieces and blend in a blender until they become puree. Add the pineapple puree and cloves to a non-stick pot and cook on medium heat, constantly stirring to avoid burning. When the pineapple is almost dry, add the sugar and lemon juice, stir to combine well. Lower the heat to simmer and continue to stir until the pineapple filling turns golden in color and becomes very sticky. Transfer the pineapple filling out, remove the cloves and chill in the fridge for 30 minutes.
Cream the butter and condensed milk until light and fluffy. Add in the egg yolk one at a time, and beat until well combined. Mix in the flour slowly to form the pastry dough. The dough is ready when it no longer sticks to your hands.
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8 oz shelled and deveined medium-sized shrimp
3 cloves garlic, minced
2 tablespoons melted butter or 1 1/2 tablespoons olive oil
1 tablespoon white wine
1/2 tablespoon lemon juice
1 tablespoon chopped parsley leaves
Pinch of salt
3 dashes ground black pepper
Big pinch red pepper flakes
Lemon wedges, for serving
Preheat the oven to 550 F for broiling.Rinse the shrimp and pat dry with paper towels. In a baking dish, combine the shrimp with the rest of the ingredients, stir to combine well.Roasted Shrimp Scampi – the easiest and BEST roasted shrimp scampi ever. 5 mins to prep, 5 mins in the oven and dinner is ready Transfer the baking dish to the oven and broil for 4-5 minutes, in the middle rack. Remove from the oven once the shrimp are cooked. Serve immediately with some lemon wedges, over pasta, rice, or eat as is.
Cut bread in to ¾ inch cubes, lay on a baking sheet, and toast in the oven for 10 minutes.
If adding bacon, spread out on a foil lined baking sheet and bake in the oven for 20 minutes or until crisp. (Blot, then cut into small pieces)
In a large skillet, heat oil over medium high heat. Add thinly sliced onions. Saute, mixing often for 2-3 minutes, then turn heat down to medium low, continuing to cook until golden and tender; about 10 minutes. In another large skillet, heat butter over medium heat. Add sliced mushrooms and cook until tender, about 10 minutes. Add fresh thyme and a generous 3 finger pinch of salt and pepper. Add the caramelized onions to the mushrooms and set aside.
In a medium bowl, whisk eggs, milk, sour cream, salt, and pepper.
In a large bowl, add the toasted cubed bread. To this, add the mushroom-onion-thyme mixture and bacon crumbles if using. Add the grated cheese and ⅔ of the crumbled goat cheese (saving the rest for the top), and gently mix.
Pour in the eggs and give a gentle stir. Let stand for 5 minutes.
Stir again and pour into a well greased 4 quart baking dish. (At this point you could refrigerate overnight).
Cover with foil and place the 400 F oven and bake 35 minutes, Uncover, lower heat to 375 F and continue baking 20-30 more minutes until puffed and golden. During the last 10 minutes of baking, scatter the remaining goat cheese over the top and let it melt.
1 pound mix of white fish (cod, halibut, sea bass, haddock), scallops, shrimp
1 teaspoon olive oil
¼ teaspoon salt
½ teaspoon smoked paprika
zest of one lemon
1 garlic clove – minced or grated
6 ounces ground chorizo, removed form casing and crumbled (or use Spanish Style “Cured Chorizo- or soy chorizo- see note)
1 teaspoon olive oil
1 Tablespoon olive oil
1 extra large onion – diced
2 celery stocks – chopped
2 carrots – diced
1 red bell pepper – diced
4 garlic cloves – rough chopped
2 Tablespoons tomato paste
1 ½ Cups stock- chicken, fish or veggie
½ cup white wine
1 teaspoon smoked paprika
2 bay leaves
1 can drained garbanzo’s (or 1 ½ cups)
1 teaspoon salt (or to taste)
½ teaspoon cracked pepper
fresh Italian parsley
Set rice and water to boil in a medium pot. Add a pinch of saffron and salt. Bring to a boil, cover and simmer on low until tender, about 20 minutes.
Place seafood in a bowl and toss with oil, salt, pepper, smoked paprika, garlic and lemon zest. Set aside.
Preheat oven to 400F
In a large skillet, brown the chorizo (or soy chorizo), breaking in to small crumbles. Once broken down and cooked through about 10 minutes, using a slotted spoon, remove from pan, and set aside. Drain oil, wipe out pan.
In the same pan, heat 1 tablespoon of oil over medium high heat. Add onions, carrots, bell pepper and celery. Stirring, cook for 2-3 minutes before turning heat down to medium. Cook 8-9 minutes, stirring often. Add garlic. Saute 2-3 more minutes. Veggies should be tender.
Make a well in the middle of the veggies and add the tomato paste directly to the middle of the skillet. Stir and brown the tomato paste, for about 2 minutes in the center of the skillet. (This will add depth)
Add wine, stock, smoked paprika, bay leaves.
Bring to a simmer and continue simmering for 5 -7 minutes until liquid is reduced by half.
Add beans and browned chorizo.
Season generously with salt and pepper, then taste.
Nestle the fish and seafood in the stew, pouring any leftover marinade right over the stew. Bring stew to a boil on the stove, top, then immediately place in a 400 F oven for 10-12 minutes. Check for denseness.
Broil seafood for 2-3 minutes, to add color, being careful not to burn the whole thing.
Scatter with fresh parsley.
Serve with the saffron rice.
Note: if using Spanish style “cured chorizo” skip the browning, it is already cooked. Just slice it thinly and place in the stew with the beans, and you may need less of this, because it is more intensely flavored. You will most likely need less salt too, so be sure to taste before adding salt.
5 cloves garlic, peeled and lightly pounded
1 tablespoon finely chopped parsley leaves
1/2 teaspoon salt or to taste
1/4 cup olive oil
4 pieces bread, cut into 3/4-inch cubes (about 6 cups)
1/4 cup finely grated fresh Parmesan
Preheat the oven to 350 F.
In a small saucepan combine the garlic, parsley, salt, and the oil and simmer the mixture for 3 minutes. Discard the garlic. In a bowl toss the bread cubes with the oil mixture, spread them in a single layer on a cookie sheet lined with parchment paper.
Bake in the middle of oven for 8 minutes. Sprinkle the croutons with the Parmesan and bake them for 5 minutes more, or until they are golden. Sprinkle the croutons with the additional salt and let them cool. The croutons keep in an airtight container for 1 week. Serve the croutons as a topping for tossed green salad.
Garnish with ….shaved chocolate, toasted hazelnuts
Preheat oven to 350 F
In a food processor, place hazelnuts, oats, and salt. Process until it’s sand-like in consistency. It doesn’t have to be super fine.
Add in the melted coconut oil and maple syrup, and pulse several times until it is incorporated.
Using fingers, press mixture into a 4” x 13.5” tart pan or 7-8 inch round( with removable bottom) taking your time to press into every nook and cranny. It should be ⅓ inch thick.
make sure to clean up edges, with uniform thickness. Pierce the bottom with a fork, and place in the middle of the oven 15 minutes. Check after ten minutes and if edges seem like they are getting too dark, lightly cover them with foil. You do want this to get very golden, to ensure the crust is crispy, so keep in the oven the entire time, just lightly cover if necessary.
While the tart shell is baking, make the filling.
In a small heavy bottom pot ( or double boiler, or microwave) heat the chocolate and water over medium heat and whisk until very smooth.
Rinse out the food processor and puree the silken tofu with the maple, vanilla and kahlua until very smooth, scraping down the sides. Process until smooth and creamy.
Remove tart shell from the oven, let cool 15 minutes, fill with chocolate mixture, smoothing the top with a spatula.
Top with hazelnuts, and using a vegetable peeler, shave dark chocolate over top.