Valentine's Day Dinner

Roasted Cod With Olives and Lemon

Ingredients

• 3 small lemons
• 8 sprig fresh thyme
• 20 pimento-stuffed green olives
• 18 small red potatoes
• 6 cod fillets
• 2 tbsp. olive oil
• ½ tsp. Sea Salt
• ¼ tsp. Freshly ground pepper

Directions

1. Preheat oven to 450 degrees F. Place lemon slices in a single layer on a large roasting or baking pan. Lay thyme sprigs over lemons and sprinkle with olives.
2. Halve each potato, place in a large bowl, and fill with water to cover. Microwave until potatoes are easily pierced with a knife, about 10 minutes. Drain potatoes and scatter around edge of pan.
3. Place fillets on lemon and drizzle olive oil over fish and potatoes. Season with salt and pepper. Transfer to oven, reduce temperature to 325 degrees F, and roast until fish is cooked through, about 25 minutes. Serve fish with potatoes and olives.

Chicken with Lemon Potatoes

Ingredients

• 1 whole chicken
• 1 bunch fresh basil leaves
• 5 tbsp. unsalted butter
• 2 lemons
• 5 clove garlic
• 2 scallions
• coarse sea salt
• Freshly ground pepper
• 1¾ lb. small to medium potatoes
• 2 tbsp. extra-virgin olive oil
• ½ bunch fresh parsley leaves

Directions

1. Preheat oven to 450 degrees F with rack set in middle. Remove any excess fat around chicken cavities and discard; rinse chicken and pat dry, inside and out.
2. In a small bowl, combine basil, butter, lemon zest, garlic, and scallions.
3. Starting at chicken's neck, slide hands under skin, carefully loosening skin on breasts and thighs. Spread butter mixture, about 1 tablespoon at a time, between loosened skin and meat, taking care not to tear skin. Rub hands over skin to spread mixture into crevices.
4. Season chicken (inside and out) with salt and pepper, then tie legs together with kitchen string. In a large bowl, toss potatoes with oil, 1/2 teaspoon salt, and enough pepper to coat well. Cut reserved lemon into quarters and set 3 aside.
5. Heat roasting pan in oven for 10 minutes. Remove; then put potatoes and any oil left in bowl into pan, keeping potatoes in a single layer and pushed to edges to make room for chicken. Place chicken in pan, breast-side up.
6. Roast chicken for 20 minutes, then remove pan from oven and turn bird breast-side down. Continue to roast for 20 more minutes, then remove pan from oven and turn bird breast-side up again. Sprinkle parsley over potatoes, then stir to coat with pan drippings. Squeeze reserved lemon over chicken and put rinds into pan. Continue to roast until juices of chicken run clear when thigh is pierced with a fork, or an instant-read thermometer inserted in breast reaches 160°F, 20 to 30 minutes.
7. Remove pan from oven; let chicken rest for 15 minutes before transferring to a cutting board. Let rest for 5 more minutes, then carve. Spoon pan juices over chicken; serve with potatoes and roasted lemon.

Honey-Soy Glazed Salmon with Mushrooms and Peppers

Ingredients

• ¼ c. seasoned rice wine vinegar
• 2 tbsp. toasted sesame oil
• ⅓ c. light soy sauce
• ⅓ c. Honey
• 2 to 3 tsp. chili-garlic sauce
• 1 tbsp. Chinese or Dijon mustard
• 1 skin-on salmon fillet
• 2 package shiitake mushrooms
• 1 red bell pepper
• 1 large bunch green onions
• 2 package instant microwave Jasmine rice
• Toasted sesame seeds

Directions

1. Heat oven to 475 degrees F. Stir together 3 tablespoons vinegar, 1 tablespoon sesame oil, soy sauce, and next 3 ingredients; set aside 1/2 cup of sauce. Place salmon, skin side down, on a large parchment lined rimmed baking sheet. Brush with 2 tablespoons soy mixture.
2. Bake salmon at 475 degrees F for 8 minutes. Toss mushrooms and next two ingredients with 1 tablespoon of soy mixture. Scatter vegetables around fish in hot pan and brush fish with soy mixture. Bake 8 to 10 more minutes or until desired degree of doneness and vegetables are just tender.
3. Prepare rice according to package directions. Stir rice and remaining 1 tablespoon each of vinegar and sesame oil in a serving bowl; season with salt and pepper to taste. Lift fish from skin with two large spatulas and transfer to a platter with vegetables; sprinkle with sesame seeds. Serve with rice and reserved 1/2 cup sauce.

Herb-Garlic Crusted Flank Steak with Pan-Roasted Grapes

Ingredients

• 2 tsp. fresh thyme
• 2 tsp. fresh rosemary
• 1 large garlic clove
• 1½ tsp. Kosher salt
• ¾ tsp. Freshly ground pepper
• 1 flank steak
• 2 tbsp. olive oil
• 3 c. assorted whole grapes
• 2 shallots
• 1 to 2 tbsp. white balsamic vinegar
• ½ c. freshly crumbled blue cheese

Directions

1. Combine first 5 ingredients. Rub steak with herb mixture. Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat. Cook steak 6 to 7 minutes on each side or until desired degree of doneness. Remove and cover loosely with foil.
2. Reduce heat to medium. Add remaining 1 tablespoon of oil to pan, and sauté grapes and shallots 5 to 6 minutes or until grapes just begin to soften.
3. Remove from heat, and let stand 1 minute. Stir in vinegar and season with salt and pepper to taste.
4. Slice steak against the grain into thin slices. Arrange on a serving platter, spooning grapes and cheese over meat. Sprinkle with additional fresh herbs if desired. Serve with mashed potatoes.

Avocado and Strawberries with Honey

Vinaigrette

Ingredients

2½ tbsp. lemon juice

3 tbsp. Honey

3 tbsp. olive oil

.13 Sea Salt

.06 tsp. ground black pepper

2 avocados

8 oz. strawberries

Directions

1. Whisk the lemon juice, honey, olive oil, salt, and pepper together.
2. Arrange the avocados and strawberries on 6 salad plates.
3. Drizzle the vinaigrette over the fruit salad. Serve immediately

Seared Grouper with Corn, Zucchini, and Tomato Sauté

Ingredients

• 4 grouper fillets, or other firm fish such as halibut, cod, or salmon
• 1 tsp. Kosher salt
• ½ tsp. Freshly ground pepper
• 2 tbsp. olive oil
• 2 medium zucchini
• 1 large shallot
• 1½ c. fresh yellow corn kernels or frozen whole-kernel corn
• 2 clove garlic
• 1½ c. cherry tomatoes
• 2 tbsp. cold butter
• ¼ c. torn basil leaves

Directions

1. Sprinkle fish with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook fish 4 minutes on each side until browned and cooked through. Remove and keep warm.
2. Sauté zucchini and shallot 4 minutes or until crisp-tender. Stir in corn and garlic, and sauté 2 more minutes. Reduce heat to low, and stir in tomatoes, butter, and basil, cooking until butter is just melted. Season with salt and pepper to taste. Spoon vegetables onto serving plates, and top with fish

Pork Tamale Pie

Ingredients

For the Filling

• Cooking spray, for baking dish
• 2 (14.5 oz.) cans stewed tomatoes
• 1 small onion, chopped
• 1 poblano pepper, chopped
• 2 garlic cloves, chopped
• 2 tsp. chili powder
• 1 tsp. dried oregano
• 3/4 tsp. ground cumin
• Kosher salt
• Freshly ground black pepper
• 1 1/2 lb. boneless pork shoulder, excess fat removed
• 1/2 tsp. sugar

For the Cheddar-Cilantro Cornbread Crust

• 1/3 c. yellow cornmeal
• 3 tbsp. all-purpose flour
• 3/4 tsp. baking powder
• 1/4 tsp. Kosher salt
• 2 oz. shredded extra-sharp Cheddar cheese (about 1/2 c.)
• 2 tbsp. Chopped fresh cilantro
• 1/4 c. Buttermilk
• 1 large egg
• 1 tbsp. unsalted butter, melted

Directions

1. Preheat oven to 325 degrees F. Lightly grease a 2-quart baking dish.
2. Combine tomatoes, onion, pepper, garlic, chili powder, oregano, cumin, and 1/4 teaspoon each salt and pepper in a bowl; transfer to prepared sih. Rub pork with sugar, 1 teaspoon salt and 1/2 teaspoon pepper; place on top of tomato mixture.
3. Bake, uncovered, until pork is fork tender, 3 1/2 to 4 hours. Shred pork into bite-size pieces with two forks; stir back into dish with sauce.

1. Make Cheddar-Cilantro Cornbread Crust: Combine cornmeal, flour, baking powder, and salt in a bowl. Stir in cheese, cilantro, buttermilk, egg, and butter in a bowl; add to cornmeal mixture and stir just until dry ingredients are moistened.
2. Increase oven temperature to 425 degrees F. Spread Cheddar-Cilantro Cornbread Crust over pork mixture, leaving a 1-inch border all around. Bake until golden brown and crust is set. 18 to 20 minutes.
3. Let stand 10 minutes before serving.

Pumpkin Cannelloni with Sage Brown-Butter Sauce

Ingredients

• 1½ lb. pumpkin
• 1½ tbsp. extra-virgin olive oil
• 3 large Garlic cloves
• ½ c. ricotta
• ½ c. grated Parmigiano-Reggiano
• 1½ tsp. finely chopped fresh sage
• ¼ tsp. salt
• ½ tsp. Freshly ground pepper
• 1 package oven-ready lasagna sheets
• 6 tbsp. unsalted butter

Directions

1. Preheat oven to 350°F.
2. Place pumpkin, along with 3/4 cup water, in a large skillet over medium heat. Cover and steam until tender, 20 minutes. Remove to a medium bowl and mash until smooth.
3. Heat 1 1/2 tablespoons olive oil in a small skillet and sauté garlic until golden. Transfer garlic to a mortar and pestle, then crush to a paste. Stir cheeses, chopped sage, salt, pepper, and garlic paste into mashed pumpkin. Set aside.
4. Bring a large pot of water to boil. Cook lasagna sheets until tender, about 2 minutes. Transfer to a plate and drizzle with olive oil to prevent pasta from sticking together. Reserve 1/4 cup pasta water.
5. Liberally brush a medium baking dish with oil. Place a lasagna sheet on a clean work surface. Add 4 tablespoons pumpkin mixture to center of lasagna, roll into a cannelloni tube, then transfer to prepared baking dish. Repeat with remaining sheets.
6. Pour reserved pasta water over lasagna and cover tightly with foil. Bake until heated through and pasta is tender, 20 to 25 minutes. Cook butter and sage leaves in small skillet over medium-high heat until golden-brown. Drizzle over pumpkin cannelloni and serve immediately.

Cowboy Brisket

Ingredients

• 2 tbsp. cowboy rub
• 1 tbsp. dark brown sugar
• 2 tsp. smoked paprika
• 1½ tsp. Kosher salt
• 1 tsp. ground cumin
• 1 flat-cut brisket
• 1 large Sweet onion
• 3 clove garlic
• 1 c. Chopped fresh cilantro

Directions

1. Stir together first 5 ingredients. Trim fat from brisket leaving a thin layer; cut into 3-inch chunks.
2. Rub brisket pieces evenly with spice mixture. Arrange meat on top of onions and garlic in a lightly greased 5- to 6-quart slow cooker.
3. Sprinkle with cilantro. Cover and cook on low 8 to 9 hours or until brisket pieces shred easily with a fork.
4. Serve brisket drizzled with small amount of cooking liquid, or cover and chill up to 4 days.

Pancetta-and-Brussels Sprouts Linguini

Ingredients

• ½ lb. Linguini
• Kosher salt
• Freshly ground black pepper
• 6 oz. unsliced pancetta (or 6 slices thick-cut bacon)
• 1 medium Sweet onion
• 1 lb. Brussels sprouts
• 2 clove garlic
• ⅓ c. dry white wine
• 3 oz. Parmesan

Directions

1. Cook pasta in boiling salted water according to package directions; reserve 1 cup pasta water. Drain.
2. While pasta is cooking: Sauté pancetta and onion in a large deep skillet over medium heat, stirring occasionally, until pancetta is browned and onions are caramelized, 8 to 10 minutes. Add Brussels sprouts and garlic and sauté, stirring, until leaves are bright green, 2 minutes. Stir in wine, scraping brown bits from bottom of skillet. Add pasta, grated Parmesan, and 1/2 to 3/4 cup reserved pasta water, and stir until Parmesan is melted and pasta is creamy and well coated. Season with salt and pepper.
3. Serve immediately sprinkled with pepper and shaved Parmesan.

Spiced Pork Tenderloin

Ingredients

• 1 tsp. whole cloves
• 3 dried bay leaves
• ½ tsp. whole black peppercorns
• 1 tsp. dried sage
• 2 tsp. sugar
• ¼ tsp. salt
• 1 pork tenderloin
• 1 tbsp. olive oil

Directions

1. Heat the oven to 400 degrees F. Finely grind the cloves, bay leaves, and whole peppercorns using a spice grinder or mortar and pestle and toss with the sage, sugar, and salt. Pat the spice mixture evenly onto all sides of the tenderloin.
2. Heat the olive oil in a large skillet over medium-high heat. Add the tenderloin and sear on all sides -- about 5 minutes.
3. Transfer to the oven, and roast until the tenderloin's internal temperature reads 140 degrees F -- about 20 minutes.
4. Transfer the meat to a clean cutting board and let rest for 10 minutes before slicing. Serve hot, room temperature, or cold.

Beef Tenderloin with Roasted Cauliflower-Pomegranate Salad

Ingredients

• 1 whole filet of beef
• 6 tbsp. olive oil
• 2 tsp. Kosher salt
• 1 tsp. Freshly ground pepper
• 1 head cauliflower
• 5 large shallots
• 2 tbsp. fresh lemon juice
• 2 tsp. whole-grain Dijon mustard
• 1 package baby kale
• ½ c. pomegranate seeds

Directions

1. Heat oven to 475 degrees F. Place the beef on a large rimmed baking sheet. Rub with 1 tablespoon olive oil, salt, and pepper. Bake at 475 degrees F for 12 minutes.
2. Meanwhile, toss 2 tablespoons oil with cauliflower and shallots; season with additional salt and pepper. Quickly scatter vegetables around beef in the pan and continue to bake, stirring vegetables once, 18 more minutes (for medium-rare) or until meat reached desired degree of doneness.
3. Remove beef from pan and cover with foil; let stand 15 minutes. Whisk together remaining 3 tablespoons olive oil, lemon juice, and mustard; season with salt and pepper to taste. Stir kale into hot pan with vegetables. Drizzle with olive oil mixture and sprinkle with pomegranate seeds. Slice beef and serve with cauliflower pomegranate salad.

Shrimp Bisque Bourbon

Ingredients

• 2 lb. large shrimp
• 2 tbsp. olive oil
• 2 tsp. salt
• ½ tsp. fresh-ground pepper
• ¼ c. bourbon
• 3 tbsp. bourbon
• 3 tbsp. unsalted butter
• ¾ c. celery
• ¾ c. fennel
• 1 large onion
• 3 clove garlic
• 3 tbsp. tomato paste
• 2 tbsp. all-purpose flour
• ½ c. white wine
• ½ c. low-sodium chicken broth
• ½ c. basmati rice
• ½ tsp. dried rosemary and thyme
• 8 tbsp. heavy cream

Directions

1. Cook the shrimp: Peel, devein, and, reserving 16 whole shrimp, coarsely chop remaining shrimp, reserving shells. Heat 1 tablespoon oil in a large Dutch oven over high heat. Season shrimp with 1/4 teaspoon each salt and pepper. Cook chopped shrimp until just opaque. Add remaining oil and shrimp shells to the pan and cook, stirring occasionally, until shells begin to brown. Add 1/4 cup bourbon and cook, stirring constantly, until reduced by half. Transfer shells and liquid to a bowl and set aside.
2. Make the soup: Add 1 tablespoon butter to the pan and melt over medium heat. Add celery and fennel and cook for 10 minutes. Add onions, garlic, and remaining salt and pepper and cook until onions are soft. Add tomato paste and cook until it begins to coat the bottom of the pan. Add 1 tablespoon butter and melt. Add flour and cook, stirring constantly, to incorporate. Add wine, 5 cups water, broth, rice, herbs, and shrimp shells and bring to a simmer. Cook until rice is tender, about 35 minutes. Run soup and shells through a food mill, discard solids, and return to pan set over low heat. Add chopped shrimp, cream, and remaining bourbon and cook until heated through. Melt remaining butter in a small skillet over high heat and sauté the reserved shrimp until cooked through, about 4 minutes. Divide soup among 8 bowls, garnish with shrimp, and serve.

Lamb Chops with Mint Gremolata

Ingredients

Lamb Chops

• 4 rib lamb chops
• ½ c. olive oil
• 4 sprig torn mint
• 2 clove garlic
• ½ tsp. Freshly ground pepper

Gremolata

• 1 clove garlic
• ¼ tsp. lemon zest
• ¼ tsp. salt
• ½ c. loosely packed mint leaves
• 2 tsp. olive oil

Directions

1. Place lamb chops, olive oil, torn mint, garlic, and pepper in a large, sealable plastic bag. Toss to coat lamb chops and marinate in refrigerator for 2 hours.
2. Remove chops, wipe off excess marinade, and season with salt and freshly ground pepper. Broil chops on high until medium-rare, about 3 minutes per side. Remove and let rest for 5 minutes

1. Meanwhile, to make gremolata: Crush garlic, lemon zest, and salt into a paste using the side of a large knife or a mortar and pestle. In a small bowl, stir together garlic paste and mint leaves with olive oil. Transfer chops to serving plate, drizzle with mint gremolata, and garnish with fresh mint.

Roasted Vegetable Mac 'n' Cheese

Ingredients

• 1 lb. plum tomatoes
• 6 c. broccoli florets
• 2 tbsp. extra-virgin olive oil
• 3 tbsp. butter
• 3 tbsp. all-purpose flour
• 4 c. milk
• 2⅓ c. grated aged Asiago
• 2½ c. grated sharp Cheddar
• 2 tbsp. Dijon mustard
• 1½ tsp. salt
• 2 tsp. fresh black pepper
• 2 tbsp. chopped fresh thyme
• 1 lb. penne

Directions

1. Heat the oven to 400 degrees. Slice the tomatoes 1/4 inch thick. Toss the tomatoes and broccoli with the oil and roast separately on parchment-lined baking pans for 30 minutes.
2. Whisk the butter and flour in a medium-size pot over medium-high heat until foamy. Add the milk. Whisk until thickened and bubbling, about 3 minutes. Remove from the heat.
3. Whisk in the cheeses, mustard, salt, pepper, and thyme. Stir in the pasta and broccoli and transfer to a 9- by 13-inch baking dish. Top with the tomatoes and bake about 30 minutes.

Grilled Rib-Eye Steak

Ingredients

• ½ c. balsamic vinegar
• 6 tbsp. olive oil
• ⅓ c. chopped Vidalia onion
• 1 tbsp. chopped fresh thyme
• 1½ tsp. Sea Salt
• ½ tsp. black pepper

Steaks:

• 4 1-inch-thick boneless rib-eye steaks

Directions

1. Whisk vinegar and olive oil together in a large nonreactive baking dish. Add onion, thyme, salt, and pepper.
2. Marinate steaks in the marinade and refrigerate for 1 hour; turn occasionally.
3. Grill should be heated to medium-high. Shake onion bits from the steaks and grill until medium-rare -- about 5 minutes -- or longer if desired. Serve steaks, thinly sliced, after resting (tented with aluminum foil on a cutting board) 10 minutes.

Smoked Turkey Cobbler

Ingredients

• 1.67 c. flour
• .67 c. medium-ground polenta
• 1 tbsp. medium-ground polenta
• 4 tsp. sugar
• 1¾ tsp. baking powder
• 2 tsp. salt
• 9 tbsp. butter
• 1 tbsp. butter
• 1 c. fresh corn kernels
• ½ c. Sliced green onions
• ¾ c. low-fat buttermilk
• 1 tbsp. low-fat buttermilk
• 8 oz. green beans
• 1 green bell pepper
• 1 red bell pepper
• 2 chipotle peppers in adobo sauce
• 2 c. low-sodium chicken broth
• 1 c. whole milk
• 1 lb. Smoked Turkey Breast

Directions

1. Heat oven to 450 degrees F. Line a baking sheet with parchment. Whisk 1 1/3 cups flour, polenta, sugar, baking powder, and 1/2 teaspoon salt together in a large bowl. Cut 4 tablespoons butter into small pieces and blend into dry ingredients with a pastry blender until mixture resembles a coarse meal.
2. Toss in 1/2 cup corn and green onions. Gently stir in the buttermilk until just combined. Drop 1/4 cupfuls batter, 2 inches apart, onto the prepared baking sheet. Brush the tops with 1 tablespoon melted butter and bake until pale blond, about 12 minutes; set aside. Reduce oven temperature to 425 degrees F.
3. Heat a large saucepan to medium-high heat. Melt 2 tablespoons butter and add the remaining 1/2 cup corn, green beans, peppers, and adobo sauce and cook until the vegetables are tender. Melt remaining 3 tablespoons butter in a medium skillet over medium heat. Stir in remaining 1/3 cup flour and cook, while stirring, for 1 minute. Whisk in broth, milk, and remaining 1 1/2 teaspoons salt.
4. Bring to a simmer while whisking and cook until smooth and thickened. Pour mixture over vegetables and add turkey. Stir to combine. Pour filling into a 2 1/2-quart casserole dish and top with reserved biscuits. Bake until bubbly and biscuits are golden brown, about 30 minutes.

Pineapple and Soy-Glazed Salmon

Ingredients

• 1¼ c. Pineapple Juice
• 2 tbsp. low-sodium soy sauce
• ¼ c. dry sherry
• 1 tsp. light brown sugar
• 2 tbsp. miso
• 4 skinless salmon fillets
• ¼ tsp. fresh-ground black pepper

Directions

1. Marinate the salmon: In a medium saucepan over high heat, cook the pineapple juice, soy sauce, and sherry for 20 minutes. Stir in the brown sugar and cook for 5 more minutes. Using a whisk, stir in miso. Remove from heat and allow the mixture to cool. Season the salmon fillets with the pepper and place them in a shallow baking dish. Pour the pineapple glaze over the salmon fillets, turning to coat each side, and chill for 30 minutes. Preheat oven to 425 degrees F.
2. Roast the fillets: Place the salmon on the top shelf of the oven and cook until the flesh turns opaque -- about 7 minutes. Change the oven temperature setting to broil and cook until the glaze begins to brown -- 2 to 3 minutes. Serve immediately.

Caramelized Onion Tart

Ingredients

• 3 c. grated Gruyère cheese
• 8 oz. cream cheese
• 1 tbsp. Dijon mustard
• 1 tbsp. Chopped fresh oregano
• ¾ tsp. fresh ground pepper
• 2 tbsp. unsalted butter
• 2 large sweet yellow onions
• 2 tbsp. fresh thyme
• 1 recipe Puff Pastry
• ½ c. Kalamata olives

Directions

1. Make the tarts: Heat oven to 400 degrees F. Mix Gruyère, cream cheese, mustard, oregano, and pepper in a small bowl and set aside. Melt butter in a large skillet, add onions, and cook, stirring occasionally, over medium-low heat until dark brown and caramelized -- about 1 hour. Stir in the thyme and set aside. With a sharp knife, cut the puff pastry dough into 8 equal-sized pieces. Roll each piece out to 8- by 6-inch rectangle. Spread about 1/4 cup of the cheese mixture on the dough, leaving a 1/2-inch border all the way around. Top with 1/4 cup of the caramelized onions and 1 tablespoon of the olives. If freezing, skip to Step 2 or bake tarts on parchment-lined baking pans for 10 minutes, reduce oven temperature to 375°F, and bake until puffed and golden -- about 12 more minutes.
2. Freeze the tarts: Place uncooked tarts on parchment-lined baking pans, cover with plastic wrap, and freeze until solid -- about 2 hours. Wrap each frozen tart securely in freezer paper or aluminum foil and stack them in an airtight container. Store frozen for up to 2 months. To serve, bake frozen tarts at 400°F for 12 minutes, reduce oven temperature to 375°F, and bake until puffed and golden -- about 15 more minutes.

Pork Roast with Dried Fruit and Fresh Herbs

Ingredients

• 1 c. dried figs
• 1 c. dried apricots
• 1 c. dried cherries
• 2½ c. dry red wine
• 3 stick cinnamon
• 2½ tbsp. finely chopped fresh rosemary
• 1¼ tsp. salt
• 1 tsp. Fresh ground black pepper
• 2 clove garlic
• 2 tbsp. extra-virgin olive oil
• 3½ lb. boneless pork loin roast

Directions

1. Heat oven to 500 degrees. Bring the dried fruit, wine, and cinnamon sticks to a boil in a small saucepan. Remove from heat and let steep for 20 minutes. Drain the fruit, discarding the cinnamon sticks. Toss the rosemary, salt, pepper, and garlic together and rub 2 tablespoons of the mixture on the inside of the roast. Layer with the steeped fruit and roll the roast tightly into a log. Tie with butchers twine. Rub the outside of roast with oil and the remaining rosemary mixture and place on a rack set in a roasting pan. Reduce oven temperature to 325 degrees and roast until temperature reaches 155 degrees, about 1 hour. Allow pork to rest for 15 minutes before slicing.

Lobster-Noodle Casserole

Ingredients

• 2 fresh lobsters
• 3 tbsp. salt
• ½ tsp. salt
• 3 tbsp. butter
• 1 shallot
• 1 tbsp. tomato paste
• 3 clove garlic
• ¼ c. brandy
• ½ c. heavy cream
• .13 tsp. fresh-ground black pepper
• ½ lb. egg noodles
• 1 tbsp. fresh lemon juice
• 6 sprig thyme

Directions

1. Cook the lobsters:
   Fill a large bowl halfway with ice and water and set aside. Bring a large pot of water and 3 tablespoons of the salt to a boil and plunge the lobsters, headfirst, into the water with long-handled tongs. Reduce heat to low and cook, covered, for 4 minutes. Drain the lobsters and place in the prepared ice bath to cool. Crack the shells and remove the tail and claw meat. Reserve the shells. Cut the tail meat into 1/2-inch-thick medallions and the claw meat into large pieces and set aside.

1. Bake the casseroles:
   Preheat oven to 350°F. Lightly coat four 1-cup-capacity baking dishes or one 9-inch round baking dish with 1 tablespoon butter and set aside. Melt the remaining butter in a medium skillet over medium heat. Add the shallot and cook until soft. Add the reserved shells, tomato paste, and garlic and cook, stirring continuously, for 5 minutes. Move the pan away from the heat and add the brandy. Return to the heat and bring the mixture to a boil, whisking continuously. Reduce heat to medium low, add 1 1/2 cups water, and simmer until thickened slightly -- about 15 minutes. Strain the mixture and stir in the cream, remaining salt, and pepper. Add the egg noodles, lobster meat, and lemon juice and toss to coat. Divide the mixture evenly among the prepared baking dishes, cover with foil, and bake until the lobster is cooked through and the noodles are hot -- about 20 minutes. Garnish with thyme sprigs and serve immediately.

Coriander-Crusted Pork Chops with Sautéed Apples and Caramelized Onions

Ingredients

• 3 tbsp. unsalted butter
• ¼ c. vegetable oil
• 2 medium yellow onions
• 1 tsp. salt
• 1 tsp. fresh-ground pepper
• 2 Rome apples
• 2 tbsp. coriander seed
• 1 tsp. ground cumin
• 2 tbsp. Dijon mustard
• 2 tbsp. Honey
• 4 boneless pork chops

Directions

1. Caramelize the onions: Melt 1 tablespoon butter and 2 tablespoons oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until they are soft and translucent and continue cooking until onions are browned. Stir in 1/2 teaspoon of salt and 1/4 teaspoon pepper and set aside.
2. Sauté the apples: Melt the remaining butter in a large skillet over medium-high heat. Add the apples and cook until lightly browned on one side. Turn the wedges over and continue to cook until browned. Remove from heat and keep warm.
3. Cook the pork chops: Preheat oven to 400 F. Combine the coriander, cumin, mustard, honey, and remaining salt and pepper in a small bowl. Heat the remaining vegetable oil in a large ovenproof skillet over medium-high heat. Spread the spice mixture over the pork chops and place them in the hot pan. Sear pork chops for 2 minutes on each side and transfer to oven. Continue to cook in the oven until done--5 to 7 more minutes. Serve with Sautéed Apples and Caramelized Onions.

Ricotta Mashed Potatoes

Ingredients

• 2 lb. Yukon gold potatoes
• 2 tsp. salt
• 1½ c. fresh ricotta
• ½ c. whole milk
• 3 tbsp. butter
• ½ tsp. ground black pepper

Directions

1. Heat oven to broiler setting. Peel and cut potatoes into 1-inch pieces. Place potatoes and 1 teaspoon salt in a large pot and cover with water. Bring to a boil and continue to cook over medium heat until potatoes are tender, about 20 minutes more. Drain and return all but 1 cup of potatoes to the pot.
2. Mash the potatoes with a potato masher. Stir in the ricotta, milk, butter, remaining salt, and pepper to blend. Add the reserved potatoes and mash just until combined. Spoon 1/2 cup potatoes into 10 six-ounce ramekins and set on a baking pan. Place under broiler until browned. Serve hot.

Beer-Braised Pork Chops

Ingredients

• 2 tsp. olive oil
• 4 center-cut, bone-in pork chops
• Salt, to taste
• Freshly ground pepper, to taste
• 2 Anjou pears
• 1 bottle lager beer
• ¾ tsp. dried sage

Directions

1. Preheat olive oil in a large skillet over medium-high heat. Season pork chops with salt and pepper. Add to skillet and sear until lightly browned, about 4 minutes per side. Transfer chops to a plate. Drain all but 1 tablespoon fat from pan.
2. Add pears to skillet and sauté over medium-high heat until golden, about 6 minutes. Transfer pears to plate with pork chops.
3. Add beer and sage into pan. With a wooden spoon, scrape up caramelized bits from bottom. Add pork chops and pears back to pan and bring to a simmer over medium-high heat. Partially cover skillet with lid, reduce heat to low, and braise until chops are cooked through, 5 to 7 minutes.
4. Remove chops and pears from pan. Skim away any fat from liquid, increase heat to medium, and cook until sauce is reduced by half, about 10 minutes. Serve pork chops topped with pears and sauce.

Cheese Grits and Corn Pudding

Ingredients

• 1½ c. whole milk
• salt
• Freshly ground pepper
• ¼ c. grits
• ½ can Creamed Corn
• 3 oz. aged Cheddar
• 3 large eggs

Directions

1. Preheat oven to 375 degrees F. In a small saucepan over medium heat, bring milk to a simmer. Add 1/2 teaspoon salt; then, stirring constantly, add grits in a slow, steady stream. Continue cooking, stirring occasionally, until grits thicken, about 25 minutes. Transfer to a large bowl and set aside to cool slightly.
2. Meanwhile, purée corn in a food processor. Then, stir corn, Cheddar, and 2 egg yolks into grits. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large bowl and using an electric mixer, beat egg whites until stiff peaks form. Using a rubber spatula, gently fold egg whites, in thirds, into corn mixture. Divide mixture among eight 1-cup ramekins; set on a baking pan. Bake until puddings puff up, 40 to 45 minutes.

Orzo With Shrimp

Ingredients

• ½ c. olive oil
• 2 tbsp. olive oil
• 4 c. fresh corn kernels
• 4 clove garlic
• 1 package orzo
• 1 pt. cherry tomatoes
• ¼ c. chopped basil
• 2 tbsp. Chopped parsley
• 2 large shallots
• 4 pepperoncini
• 2 tsp. pepperoncini juice
• 3 tbsp. red wine vinegar
• 1 large lemon
• 2 tsp. salt
• 2 tsp. pepper
• 2 c. grilled shrimp

Directions

1. In a large skillet over high heat, add 2 tablespoons oil and corn, and sauté 3 minutes. Add garlic and cook 2 minutes more, or until fragrant and corn is tender. Let cool.
2. In a large bowl, combine corn, orzo, tomatoes, basil, and parsley, and stir well. In a medium bowl, combine shallots, 1/2 cup olive oil, pepperoncini, vinegar, lemon juice and zest, salt, and pepper; whisk to combine. Pour dressing over salad and toss well. Top with shrimp. Salad can be made up to 6 hours in advance; serve cold or at room temperature.

Jumbo Shrimp with Bok Choy

Ingredients

• 1 lb. jumbo shrimp
• 1 tbsp. soy sauce
• 2 tbsp. Honey
• 1 lime
• 2 tsp. olive oil
• ¼ lb. baby bok choy

Directions

1. Rinse shrimp and pat dry with paper towels. Set aside. In a small saucepan over medium-high heat, bring soy sauce, honey, and lime zest and juice to a boil. Reduce heat to low and simmer until syrupy and reduced by half, 4 to 5 minutes. Set aside.
2. Heat a large wok or nonstick skillet over high heat until hot, about 2 minutes. Add olive oil and heat for 30 seconds. Add shrimp and stir-fry until opaque, about 1 minute. Add soy-sauce mixture and stir-fry for 1 minute more. Add bok choy and stir-fry until leaves are just wilted, about 1 minute. Serve immediately.

Broiled Shrimp Vermouth

Ingredients

• 12 wooden skewers
• ½ c. dry vermouth
• ¼ c. soy sauce
• ¼ c. freshly grated ginger
• 1 clove garlic
• 36 large Shrimp
• 2 tbsp. olive oil
• chopped chives

Directions

1. Soak skewers in water for at least 30 minutes.
2. Combine vermouth, soy sauce, ginger, and garlic in a bowl. Add shrimp and toss to coat. Cover and marinate, 20 minutes to 1 hour.
3. Preheat broiler with rack 5 to 6 inches away from heat.
4. Drain shrimp and skewers; discard marinade. Thread shrimp on skewers and brush with oil, dividing evenly. Place on a foil-lined baking sheet. Broil, until cooked through, 2 to 3 minutes per side.
5. Serve sprinkled with chives.

Ginger-Garlic Shrimp and Grits

Ingredients

• 1 piece ginger
• 2 tbsp. olive oil
• 2 tbsp. white miso paste
• 2 tbsp. soy sauce
• 2 clove garlic
• 1 lb. large shrimp
• 1 c. whole milk
• 1 c. uncooked stone-ground grits
• ½ c. crumbled goat cheese
• 1 small jalapeño
• 2 tbsp. butter
• 1 tbsp. Freshly ground pepper
• 1 tsp. salt
• chopped chives

Directions

1. In a small bowl, whisk ginger, oil, miso paste, soy sauce, and garlic to combine. Transfer marinade to a 2-gallon resealable plastic bag; add shrimp and massage to coat. Refrigerate for at least 1 hour or up to 4 hours.
2. In a large saucepan over medium-high heat, bring 4 cups water, milk, and grits to a boil. Reduce heat to low and simmer, stirring often, until grits are tender, 10 to 15 minutes. Remove from heat. Stir in cheese, jalapeño, butter, pepper, and salt. Set aside.
3. Heat a large skillet or grill pan over high heat. Cook shrimp until just pink, about 2 minutes on each side.
4. Divide grits, then shrimp, among 4 bowls. Garnish with pepper and chives.