Pimento Cheese Burger

Ingredients:

Parts: 

4 oz. ground sharp yellow 

 cheddar 

3 tbsp. mayonnaise 

1 tbsp. diced pimentos 

1 tbsp. ground onion 

1⁄2 tsp. worcestershire 

Genuine salt and crisply ground 

 dark pepper, to taste 

1 1⁄2 lbs. ground hamburger, 

 shaped into 4 medium-size patties 

4 cheeseburger buns, toasted 

Icy mass lettuce, for embellishment 

4 cuts tomato, for embellishment 

Directions: 

1. In a dish, join cheddar, mayonnaise, pimentos, ground onion, and worcestershire; season with salt and pepper. Put pimento cheddar aside. 

2. Season patties with salt and pepper. Set up a medium-hot charcoal fire or high temperature a gas barbecue to medium-high (or hotness a tablespoon of canola oil in a substantial cast-iron skillet over medium-high temperature). Flame broil burgers, flipping once, until cooked to craved doneness, about 10 minutes for medium uncommon. Spread 2 tbsp. pimento cheddar over every burger; blanket and let melt. Serve burgers on buns with lettuce and tomato. 

MAKES 4 BUR

Swedish Meatballs with Mashed Potatoes

SERVES 6

INGREDIENTS:

44 lb. (something like 5 vast) reddish brown potatoes, peeled and cut into 1″ pieces 

2 ¼ measures substantial cream 

14 tbsp. unsalted margarine, cubed 

Fit salt and naturally ground dark or white pepper, to taste 

2 cuts (something like 3 oz.) crustless white bread, attacked little pieces 

12 oz. ground pork 

12 oz. ground hamburger 

¼ tsp. ground allspice 

1 egg, gently whipped 

½ little yellow onion, minced 

3 tbsp. flour 

3 glasses hamburger stock 

Lingonberry jam, for serving 

Guidelines: 

1. Make the pureed potatoes: Place potatoes in a 4-qt. pan and spread with water by 1″; heat to the point of boiling over high hotness, and cook until potatoes are delicate, about 15 minutes. Channel potatoes and pass through a ricer or nourishment factory set over a dish; put aside. In the mean time bring 1 ½ containers cream and 12 tbsp. spread to a bubble in a 1-qt. pan; spill over potatoes and speed until smooth. Season with salt and pepper, and keep warm until primed to serve. 

2. Make the meatballs: Place ½ container cream and bread in a little bowl; let sit until delicate, about 5 minutes. Exchange to a vast bowl alongside pork, meat, allspice, egg, and onion, season with salt and pepper, and blend until equally joined together. Shape mixture into about thirty 1-oz. balls, about 1″ in distance across. Hotness remaining margarine in a 12″ skillet over medium high temperature; working in clusters, include meatballs and cook, turning as required, until carmelized all over and cooked through, something like 12 minutes. Utilizing an opened spoon, exchange meatballs to a plate and put aside. 

3. Return skillet to medium-high hotness. Include flour, and cook, mixing, until smooth and light tan, something like 4 minutes. Rush in hamburger stock until smooth, and afterward heat to the point of boiling; blend in remaining cream and return meatballs to sauce. Diminish high temperature to medium, and cook, mixing delicately, until meatballs are warmed through, about 3 minutes; season with salt and pepper. Serve meatballs and sauce over pureed potatoes and trimming with a liberal touch of lin

Butter Saffron Cake

INGREDIENTS:

FOR THE DOUGH:
⅓ cup sugar, plus 1 tsp.
1 tsp. saffron
2 tbsp. vodka
1 cup milk
¼ oz. active dry yeast
7 tbsp. unsalted butter, melted, plus more for greasing
1 egg yolk
3 cups flour
¼ tsp. kosher salt
Canola oil, for greasing

FOR THE FILLING:
4 tbsp. unsalted butter, softened, plus more for greasing
Flour, for dusting
3½ oz. almond paste, grated
⅓ cup dried cranberries
⅓ cup raisins
Zest of 1 orange
1 egg, lightly beaten
3 tbsp. Swedish white pearl sugar
¼ cup sliced almonds

INSTRUCTIONS:

1. Make the dough: In a small bowl, vigorously stir together 1 tsp. sugar and saffron. Stir in vodka and cover with plastic wrap; let sit for 1 hour. 

2. Heat milk to 115°. Whisk together milk and yeast in a large bowl; let sit until foamy, about 10 minutes. Add butter, egg yolk, and vodka-saffron mixture, and whisk until smooth; set aside. In a large bowl, combine remaining sugar along with the flour and salt; add milk mixture and stir with a wooden spoon to form a dough. Transfer dough to a lightly floured work surface and knead until smooth, 6–8 minutes. Put dough into a lightly greased bowl and cover with plastic wrap; set aside to let rest until dough has doubled in size, about 2 hours. 

3. Make the filling: Heat oven to 350°. Butter and flour a 9" round springform cake pan and line bottom with parchment paper; set aside. Transfer dough to a lightly floured work surface and, using a rolling pin, roll it into an 8" x 20" rectangle. Spread softened butter over dough, then sprinkle dough with almond paste, cranberries, raisins, and orange zest. Beginning with the short side closest to you, roll dough into a thick log. Cut log into 12 equal slices and transfer each slice, cut side up, to prepared cake pan, nestling them gently next to each other to fill pan completely. Cover pan with a tea towel and let rise for 45 minutes. Using a pastry brush, brush surface with beaten egg and sprinkle with pearl sugar and almonds. Bake until golden brown and a toothpick inserted into middle of cake comes out clean, 40–45 minutes. Transfer to a wire rack and let cool for 15 minutes before serving.
SERVES 8–10

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Arlene's Coffee Cake

INGREDIENTS:

• 16 tbsp. unsalted butter, plus more for greasing
• 4 cups flour, plus 3 tsp.
• 3 tsp. baking powder
• 1 tsp. baking soda
• 2 cups sugar
• 4 eggs
• 2 cups sour cream
• 2 tsp. vanilla extract
• 1 cup dark brown sugar
• 5 tsp. ground cinnamon
• 1 cup chopped pecans

INSTRUCTIONS:

Heat oven to 300°. Grease a 9½" bundt pan and set aside. Whisk 4 cups flour, baking powder, and baking soda in a bowl; set aside. In another bowl, using an electric hand mixer, cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Add sour cream and vanilla and mix well to combine. With the motor running, slowly add dry ingredients until smooth; set aside. In another bowl, combine remaining flour, brown sugar, and cinnamon. Starting and ending with the batter, layer in bundt pan with sugar mixture to form five layers. Sprinkle with pecans and bake 1½ hours until a toothpick or knife inserted in center comes out clean.

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Soy Sauce–Marinated Ribs

Ingredients:

1 1⁄4 cups light brown sugar
1 cup soy sauce
1 tbsp. Asian sesame oil
1⁄4 tsp. crushed red chile flakes
4 cloves garlic, finely chopped
1  2" piece peeled fresh ginger,
   finely chopped
3 lbs. pork baby back ribs
3 scallions, thinly sliced

Instructions:

1. Whisk together brown sugar, soy sauce, sesame oil, chile flakes, garlic, ginger, and 1⁄4 cup water in a large bowl. Add the ribs and toss to coat. Cover bowl with plastic wrap and let marinate for at least 1 hour at room temperature, or refrigerate overnight, turning occasionally to coat.

2. Heat oven to 450°. Remove ribs from marinade and arrange, curved side up, on a rack set over a rimmed foil-lined baking sheet. Roast for 20 minutes.

3. Meanwhile, heat the marinade in a 2-qt. saucepan over medium-high heat and simmer, stirring occasionally, until thick and syrupy, about 20 minutes.

4. Using tongs, flip ribs and cook, basting frequently with the reduced marinade, until the ribs are browned, glazed, and tender, 15–20 minutes. Transfer ribs to a platter and garnish with scallions.

Pairing notes: Carignane, a spicy red Rhône varietal, is a nice match for the sweet-tasting ribs. Lioco "Indica" Mendocino County Red Wine 2006, from California, is a good choice.

SERVES 4 – 6

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Shrimp and Grits

INGREDIENTS:

1 cup white or yellow stone-ground grits
¾ cup grated cheddar
¼ cup parmesan
2 tbsp. unsalted butter
Kosher salt
2 tbsp. canola oil
4 slices bacon, chopped
1 lb. medium shrimp (about 30), peeled
Freshly ground black pepper
6 button mushrooms, thinly sliced
1 garlic clove, finely chopped
½ cup chicken broth
1 tbsp. fresh lemon juice, plus 4 lemon wedges
½ tsp. hot sauce, preferably Tabasco
4 scallions, thinly sliced 

INSTRUCTIONS:

1. In a 2-qt. saucepan, bring 4 cups water to a boil over high heat. Reduce heat to low and whisk in grits. Cook, whisking frequently, until grits are tender and creamy, 30–40 minutes. (Whisk in more water for thinner grits.) Whisk in cheddar, parmesan, and 1 tbsp. butter and season with salt; cover and set aside. 

2. Heat oil in a 12" skillet over medium heat. Add bacon and cook, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate; set aside. Reserve cooking fat in skillet.

3. Season shrimp with salt and pepper. Over medium-high heat, add shrimp to skillet and cook, turning once, until bright pink, about 2 minutes. Transfer shrimp to a plate with a slotted spoon. Lower heat to medium; add mushrooms to skillet and cook, stirring occasionally, until tender, 5 minutes. Add garlic and cook until golden, 1 minute. Raise heat to high, add chicken broth, and scrape bottom of skillet with a wooden spoon. Cook until broth reduces by half, 3 minutes. Return shrimp to skillet along with the lemon juice, remaining butter, and hot sauce and cook, stirring frequently, until sauce thickens, about 1 minute. Divide grits between 4 bowls; top each with shrimp and its sauce. Garnish each bowl with bacon, scallions, and lemon wedges.

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Caramel Pretzel Bars

INGREDIENTS:

FOR THE SHORTBREAD:
1¼ cup all-purpose flour
¼ tsp. salt
½ cup (1 stick) unsalted butter, softened
⅓ cup brown sugar
1 tsp. vanilla extract

FOR THE CARAMEL TOPPING:
¾ cup (1½ sticks) unsalted butter
1¼ cups light brown sugar
¼ cup honey
¼ cup maple syrup
½ tsp. salt
1 cup heavy cream

6 cups (about 9 oz.) small pretzel twists, lightly broken up

INSTRUCTIONS:

1. Make the shortbread: Position a rack in the center of the oven and preheat to 350°. Line a 9" x 13" baking pan with parchment paper, folding paper up and over the sides of the pan. In a small bowl, whisk together flour and salt, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and brown sugar at medium speed until combined, about 1 minute. Beat in the vanilla, change speed to low, and add the flour-salt mixture. Mix until crumbly, 10-15 seconds. Pat the dough evenly into the bottom of the parchment-lined pan, and prick dough all over with a fork. Bake 15-18 minutes, until just golden brown around the edges. Remove from oven and allow to cool slightly.

2. Make the caramel: In a large saucepan over medium heat, combine the butter, brown sugar, honey, maple syrup, and salt. Stir regularly until mixture is foamy and slightly thickened, about 10 minutes. Add cream and cook, stirring occasionally, until a candy thermometer inserted into the caramel registers 240°F (soft ball stage), about 11 minutes. Add the crushed pretzels and quickly incorporate into the caramel.

3. Pour the pretzel-caramel mixture over the baked shortbread, spreading the mixture evenly. Return to the oven until the topping is bubbling, 12-15 minutes. Remove from the oven and allow to cool completely. Remove from the baking pan by lifting the edges of the parchment paper; unfold the paper and slice into bars. Serve immediately, or bars will keep for up to 1 week in an airtight container.

MAKES 32 LARGE BARS

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