Category Archives: Recipes

Espresso-Brown Butter Banana Bundt Cake

Ingredients

For the cake:

1 cup (2 sticks) butter
1 1/4 cups sugar
3 large eggs
1 cup finely mashed ripe bananas (about 3 medium bananas)
1 tablespoon vanilla extract
1/2 teaspoon salt
1 2/3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons espresso powder
2/3 cup chocolate chips (dark or milk work great here)

For the glaze:

1 cup powdered sugar
1/2–1 teaspoon espresso powder
1/2 teaspoon vanilla
1 tablespoon milk

Instructions

Heat the oven to 350F degrees.

Butter and flour a 10-cup bundt pan.

Melt the butter in a medium saucepan over medium-low heat. Once the butter is melted, cook it slowly, letting it bubble, until it smells nutty or like butterscotch and turns a deep golden hue, 5 to 10 minutes. Let the butter cool until it’s warm, 5 to 10 min.

Once the butter is cool, transfer it to a large bowl and whisk in the sugar and eggs until nice and smooth. Then stir in mashed bananas, vanilla and salt.

Sift the flour, baking soda and expresso powder directly onto the batter; stir just to combine. Gently stir in the chocolate chips.

Spoon the batter into the prepared bundt pan, spreading it evenly with the rubber spatula. Bake until a skewer inserted in the center comes out with only moist crumbs clinging to it, about 45 min.

Set the pan on a rack to cool for 15 minutes. Invert the cake onto the rack and remove the pan. Let cool completely.

To make the glaze, stir together the powdered sugar, espresso powder, vanilla and milk. Use more espresso powder if you like a stronger coffee flavor. Adjust with milk and/or powdered sugar to achieve desired consistency. Drizzle glaze over completely cool bundt cake.
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Summer Corn Salad

Ingredients

5 ears fresh corn, husked
3/4 cup cherry tomatoes, halved
4 tablespoons pine nuts
4 tablespoons fresh mint, finely chopped
2 tablespoons red wine vinegar
3 tablespoons good quality olive oil
Salt and pepper

Instructions

Preheat the oven to 325F and lay pinenuts out on a cookie sheet. Toast them for 8-10 minutes or until just fragrant and slightly brown.

In a medium-sized pot, boil the corn until kernels are just soft, about three minutes. Place in a bath of cold water to stop the cooking. Once cool, slice the kernels off the cob and pour into your favorite serving bowl.

Toss in cherry tomatoes, toasted pine nuts, fresh chopped mint, oil and vinegar and mix until just combined. Add salt and pepper to taste.

Serve cold or at room temperature.
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Grilled Chicken with Banana Peppers


8 servings

Ingredients

2 garlic cloves, finely grated
2 Tbsp. fresh lime juice
1 Tbsp. fish sauce
1 Tbsp. cayenne pepper
1 Tbsp. dark brown sugar
1 Tbsp. garlic powder
2 tsp. crushed red pepper flakes
2 tsp. dried thyme
2 tsp. ground allspice
2 tsp. onion powder
1 tsp. freshly ground black pepper
1 tsp. paprika
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3 Tbsp. vegetable oil, plus more for grill
16 skin-on, bone-in, chicken thighs (about 5 1/2 lb. total)
Kosher salt
16 banana peppers, thinly sliced
Coarsely chopped cilantro and lime wedges (for serving)

Instructions

Whisk garlic, lime juice, fish sauce, cayenne, brown sugar, garlic powder, red pepper flakes, dried thyme, allspice, onion powder, black pepper, paprika, cinnamon, nutmeg, and 3 Tbsp. oil in a large bowl. Add chicken, season generously with salt, and turn several times to coat. Let sit, turning chicken pieces once, at least 2 hours, or cover and chill up to 1 day.

Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, turn one or two burners to medium-low). Lightly brush grate with oil. Arrange chicken thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5–10 minutes. Move chicken to cooler part of grill and continue to grill, turning several times, until an instant-read thermometer inserted into the thickest part registers 165°, 20–25 minutes longer. Transfer chicken to a platter and let rest 10 minutes.

Top chicken with banana peppers and cilantro and serve with lime wedges for squeezing over.

Recipe by Commander’s Palace, New Orleans, LA
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White Chocolate Citrus Snowballs

Yield: 36 cookies

Ingredients

2 1/4 cup all-purpose flour
1/2 cup almond meal
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup + 1 cup powdered sugar
1 tablespoon vanilla extract
zest of 1 lemon
zest of 1 orange
zest of 1 lime
1/4 cup white chocolate chips, coarsely chopped

Instructions

Preheat oven to 375F degrees. Line baking sheet(s) with parchment paper or nonstick baking mat.

In a medium bowl, whisk together flour, almond meal and salt.

In a large bowl, cream together butter and 3/4 cup powdered sugar until fluffy about 3-4 minutes. Beat in vanilla extract and citrus zests. Gradually blend in flour on low speed. Stir in chopped white chocolate just until combined.

Shape dough into scant 1-inch balls, placing cookies 2-inches apart. Bake for 10 minutes or until cookies are set and are very lightly browned around the edges. Allow the cookies to cool for 3-4 minutes on the baking sheet, then transfer to a wire rack to cool completely.

When cookies are completely cool, roll in the additional 1 cup of powdered sugar.

Notes: These cookies can be stored in an airtight container at room temperature for 3 days. They also freeze beautifully.
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Mediterranean Breakfast Pitas

Ingredients

4 large eggs, at room temperature
Salt
2 whole-wheat pita breads with pockets, cut in half
1/2 cup hummus (4 ounces)
1 medium cucumber, thinly sliced into rounds
2 medium tomatoes, large dice
Handful of fresh parsley leaves, coarsely chopped
Freshly ground black pepper
Hot sauce (optional)

Instructions

Fill a medium saucepan with water and bring to a boil. Gently place your room-temperature eggs in the water and cook for 7 minutes. Drain the water and run the eggs under cold water to cool. Peel the eggs and cut into 1/4-inch-thick slices. Sprinkle with salt and set aside.

Spread the inside of each pita pocket with 2 tablespoons of hummus. Place a few cucumber slices and some diced tomato into each pita. Sprinkle with salt and pepper. Tuck 1 sliced egg into each pita and sprinkle with parsley and hot sauce (if using).
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Grilled Flank Steak and Vegetables

Ingredients:

1 1/2 lbs. flank steak
1 1/2 tsp smoked paprika
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
3 tbsp canola oil, divided
2 large zucchini, halved lengthwise
1 pint cherry tomatoes

Olive Oil Mixture

3 tbsp olive oil
1 1/2 tbsp chopped fresh rosemary
1 tbsp red wine vinegar
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste

Instructions:

In a small bowl, whisk together olive oil, rosemary, red wine vinegar and garlic; season with salt and pepper, to taste. Set aside.

Season flank steak with paprika and garlic, rubbing in thoroughly on all sides; season with salt and pepper, to taste. Brush with 1 tablespoon canola oil.

Preheat grill to medium high heat.

Brush corn, zucchini and tomatoes with remaining 2 tablespoons canola oil; season with salt and pepper, to taste.

Add flank steak to grill, and cook, flipping once, until desired doneness, about 4-6 minutes per side. Let rest 5 minutes.

Add vegetables to grill, and cook, turning occasionally, until vegetables are lightly charred all over and tender, about 8 minutes for corn, 5 minutes for zucchini and 2 minutes for tomatoes.

Serve immediately, drizzled with olive oil mixture.
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Grilled Garlic-and-Black-Pepper Shrimp


4 servings

Ingredients

1 fresh red chile (such as Fresno), seeds removed, finely grated
3 garlic cloves, finely grated
1 tablespoon coarsely ground pepper
1 tablespoon fresh lime juice
2 tablespoons vegetable oil, plus more for grill
1 pound large shrimp, peeled, deveined
Kosher salt
Lime wedges and Kashmiri chili powder or paprika (for serving)

Special Equipment

Four 8-inch-long metal skewers or bamboo skewers soaked 30 minutes in water

Instructions

Whisk chile, garlic, pepper, lime juice, and 2 Tbsp. oil in a large bowl. Add shrimp and toss to coat; season with salt. Thread shrimp onto sets of 2 skewers.

Prepare a grill for medium-high heat; clean grates well, then oil. Grill shrimp, turning once, until cooked through and lightly charred, about 5 minutes total. Serve with lime wedges dipped in chili powder.

Recipe by Harneet Baweja And Nirmal Save
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