Zucchini Patties

by Buddy Valastro

INGREDIENTS

2	medium zucchini
1	teaspoon kosher salt
1	tablespoon chopped Italian parsley
1‑1/2	tablespoons chopped mint
2	tablespoons minced shallot
2	cloves garlic, minced
big pinch	red pepper flakes
1/2	cup crumbled ricotta salata
2	tablespoons grated pecorino, plus additional for garnish
2	large eggs, beaten
3	tablespoons all purpose flour
olive oil for frying

PREPARATION:

1. Preheat the broiler.
2. Trim ends from zucchini and grate on the large holes of a grater. Toss with the salt and let drain in a colander while preparing the rest of the ingredients.
3. In a bowl, combine the parsley, mint, shallot, garlic, red pepper, ricotta, and pecorino. Squeeze the zucchini dry in a towel and combine with the ingredients in the bowl. Stir in the beaten eggs and flour.
4. Heat a large skillet and pour in oil to 1/4". Drop scant 1/4 cups of batter in to the oil and fry until golden brown, 4-5 minutes per side. Remove and drain on paper towels. Plate and finish with a grating of pecorino.

This recipe appears in: Italian

Moscow Mule

Moscow Mule Recipe

  |  

Print

135

Comments

Mix up this Moscow Mule drink—perfect for your next camping trip!

Servings: Serves 1

Ingredients

• 1 ounce vodka
• 1 tsp. sugar syrup
• Fresh lime juice
• 1/2 cup ginger beer
• 1 sprig fresh mint
• 1 slice of lime

Directions

In a copper mug, pour vodka over ice. Add sugar syrup and lime juice. Top with ginger beer and stir. Garnish with mint sprig and lime slice.

Read more: http://www.oprah.com/food/Moscow-Mule-Recipe_1#ixzz21OixzAHr

Tyler Florence's pizza dough

Recipe found on food network

Giada  DeLaurentis recipe - larger quantity but very similar

Ingredients: 1 package active dry yeast
1 teaspoon sugar
1 cup warm water
1 tablespoon kosher salt (impt - not regular salt)
Extra-virgin olive oil
3 cups 00 flour, plus more for dusting

1. In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
2. Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.
3. Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.
4. Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.
5. Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.

Watermelon Mojitos

What a great spring or summer drink.  Refreshing and beautiful.  It is a Barefoot Contessa recipe, but I've added the mint-infused simple syrup.  Enjoy!

Ingredients:

Mint infused simple syrup:

• 20 fresh mint leaves
• 1 C. sugar
• 1 C. water

Mojitos:

• 6 C. of cubed watermelon
• 10 fresh mint leaves
• 1 ½ C. light rum
• ½ C. mint-infused simple syrup
• 3 limes, freshly squeezed

Directions:

1. Heat the water and sugar until it comes to a boil
2. Mix well and turn off the heat
3. Add the mint and cover
4. Let the mixture steep for at least 1 hour
5. In a food processer, add the seedless watermelon and the mint
6. Puree until fine
7. Pour the watermelon mixture through a strainer to remove the big pulpy pieces
8. In a large pitcher, mix the watermelon puree, rum, fresh lime juice, and mint-infused simple syrup
9. Serve over ice

 Tips and Tricks:

• Seedless watermelon is great for this recipe. 
• This is a drink best served in a short, shallow, clear glass.  The color of the drink is so pretty.  You will want to show it off.

Tofu Cacciatore

"This is a super-healthy, vegetarian version of an Italian favorite. As I describe below, be sure to really "press" the excess liquid out of your tofu to ensure that it absorbs the wonderful flavor of the sauce. Don't be afraid to put something really heavy on it to draw out the moisture. Cast iron pan works great! Also, don't limit yourself to just tofu here. I made this for both vegetarians and meat eaters. Make the sauce as written, and then substitute half the amount of tofu with 4 boneless chicken breasts. Then I bake for about an hour, in separate dishes, of course."

Ingredients

• 2 lbs firm tofu
• 1 medium onions, thinly sliced
• 1 red bell peppers, thinly sliced
• 1 green bell peppers, thinly sliced
• 3 cloves garlic, minced
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• crushed red pepper flakes (optional)
• 3 (14 1/2 ounce) cans diced tomatoes
• 2 tablespoons tomato paste
• 1/4 cup flour, for dredging
• grated parmesan cheese or romano cheese, for topping

Directions

1. To press tofu: For best results, tofu should be"pressed" in order to remove excess liquid and absorb the flavors of the marinade.
2. Press tofu block between two plates, weighted down with a cast iron pan, large bowl of water, or heavy cans, for about 30 minutes.
3. Halfway through, you may dump the plate of water and flip the tofu block.
4. For an even meatier texture, place the pressed tofu slices in the freezer until ready to use.
5. For the cacciatore: Preheat oven to 350 degrees.
6. Coat a large, non-stick skillet with cooking spray, and heat over medium low.
7. Add onion and bell peppers and cook until softened, about 5-8 minutes.
8. Add garlic, oregano, basil and crushed red pepper, if using, and stir to coat the vegetables evenly.
9. Next, add the diced tomatoes, and tomato paste.
10. Mix well and bring sauce mixture to a boil.
11. Reduce heat to low, and simmer the sauce covered for about 15 minutes.
12. While sauce simmers, cut the block of pressed tofu into ½ inch thick slices.
13. Mix flour with a good pinch of salt and pepper.
14. Spray a nonstick skillet with cooking spray, and place over medium low heat.
15. Dredge the tofu slices in the seasoned flour; be sure to tap off the excess.
16. Place slices into skillet, and cook until lightly browned on both sides, about 3 minutes per side.
17. Watch that the pan doesn’t get too hot, and lower the heat if necessary.
18. This step needs to be done in two batches.
19. Be sure to re-coat the pan with spray for the second batch.
20. As the tofu slices are finished browning, place them in a baking dish in a single layer.
21. Pour tomato pepper sauce over tofu, sprinkle generously with Parmesan or Romano cheese if desired, and cover dish with foil.
22. Bake until heated through (about 45 minutes to 1 ½ hours) The longer the tofu bakes, the more flavor it will absorb.
23. Serve hot.

Bourbon Peaches and Cream Popsicles

From Endless Summer

Makes 18-22 popsicles
· 1 cup ripe peaches, crushed
· ¼ cup bourbon
· ½ cup simple syrup, cooled (recipe follows)
· 2 cups plain yogurt
Instructions:
1. Peel and slice peaches. Use a potato masher to crush the peaches. Combine crushed peaches and bourbon in a bowl, mix to combine. Add the simple syrup in slowly and taste to preference. Add yogurt to bourbon peach mixture and combine.
2. Score top edge of Dixie cup with scissors for easy peeling. Pour mixture into Dixie cups. Freeze for two hours or until mixture starts to solidify enough to hold a popsicle stick upright. Continue to freeze until mixture is completely frozen into a popsicle, about 5-6 hours. Peel off Dixie cups. Serve.

Simple Syrup
· ¼ cup water
· ¼ sugar
Instructions:
1. Place water and sugar in a sauce pan over medium heat. Heat and stir until sugar dissolves.

A few notes:
· Use the simple syrup sparingly. Taste the mixture as you mix to make sure it’s to your liking. Use more for a sweeter tasting popsicle and less for a popsicle that will have a stronger bourbon flavor.
· If you do not have ripe peaches on hand, use canned peaches in light syrup (make sure to drain before use). If you use canned peaches, bypass the simple syrup.
· To shave some time, use vanilla yogurt instead of plain yogurt to skip the simple syrup portion. Keep in mind this version will be much sweeter as vanilla flavored yogurt is sweetened. If you are using this in combination with canned peaches, rinse the peaches and add 2-3 tablespoons bourbon in addition to the ¼ cup in the recipe. The added tablespoons will offset any sweetness that may overpower the bourbon.
· Of course you can omit the bourbon completely for a simple Peaches and Cream Popsicle.

Fajita Seasoning Mix

Fajita Seasoning Mix 

• 1 tablespoon cornstarch
• 2 teaspoons chili powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon cumin

Mix all ingredients together.
To use:
Coat your meat and vegetables lightly with olive oil  - then coat with the dry mix to prepare for cooking.  Tip: for your fajitas shells  - dip them in water before you place them in the hot pan or grill, it acts like a steamer and keeps the shells soft.  (don’t use this tip if you microwave, use the oven etc).