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Cauliflower Stir Fry

By
Abdul Rafay
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0
A plate of cauliflower stir-fry with sliced ginger, carrots, and green onion, with a pair of red chopsticks resting on the side.

Chef Ed Harris was born on the Caribbean island of St. Lucia, and eventually made his way with his family to Brooklyn. He added Asian flavor profiles to his palate during five years at NYC’s dramatic (and delicious) Buddakan restaurant in the Meatpacking District. He won Season Four of Food Network’s hit cooking show, Chopped, and he competed on Iron Chef International.

Chef Ed shares an easy Meatless Monday recipe for a Cauliflower Stir Fry that’s rich with ginger, garlic soy, chile and more. It takes all of 15 minutes to cook this delicious veggie feast at home.

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A plate of cauliflower stir-fry with sliced ginger, carrots, and green onion, with a pair of red chopsticks resting on the side.

Cauliflower Stir Fry with Ginger, Soy, and Garlic

  • Author: Ed Harris
  • Total Time: 15 minutes
  • Yield: Serves 4
Print Recipe

Description

A quick and flavorful cauliflower stir fry made with ginger, garlic, soy, and sweet chili sauce, ready to cook in just 15 minutes for a tasty meatless meal.

Ingredients

Scale
  • 2 whole heads of cauliflower
  • Vegetable oil as needed
  • 1/4 cup ginger (minced)
  • 3 cloves garlic (minced)
  • 1 cup onions (minced)
  • 1/4 cup low sodium soy
  • 2 tbsp sesame oil
  • 1/2 cup vegetarian oyster sauce (mushroom sauce)
  • 1 cup sweet chili sauce
  • 6 mint leaves (torn)
  • 8 Thai basil leaves (torn)

Instructions

  1. In a medium size sauté pan put enough oil to cover the bottom of the pan. Heat the oil. Once hot, carefully put one whole cleaned and trimmed cauliflower heads in and sear until golden all sides.
  2. Remove from oil and let drain on paper towels. Repeat with second head.
  3. When cauliflower is cool enough to touch, cut into medium size pieces and put to the side.
  4. Remove all but about 4 tablespoons of oil. Over a medium flame, caramelize the onions, garlic and ginger. Be careful not to burn them.
  5. Once caramelized, transfer to a bowl with the soy sauce, sesame oil, mushroom sauce and sweet chili and mix well.
  6. In a clean sauté pan, bring the sauce to a boil, and then add cauliflower pieces and toss. Remove from heat and plate.
  7. Garnish with fresh herbs and serve.
  • Cook Time: 15 minutes

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Recipe by Chef Ed Harris

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Kentuck Knob

By
Abdul Rafay
-
0
Two cocktails in rocks glasses garnished with large orange peels, next to sprigs of fresh mint and a messy pile of sugar and liquid splatters.

Mixologist Alyssa McGrath shares another of her fantastic inventions with us, the Kentuck Knob.

It’s a combination of her love for Western PA and Old Overholt’s locally made rye, as well as her love of the versatility of Italian digestivos! You will enjoy the floral element of Montenegro mixing with the spicy nature of the rye.

What is Kentuck Knob?

Kentuck Knob is a stunning example of organic architecture by the legendary American architect Frank Lloyd Wright. This house comes from 1956, in a unique Usonian-style. Its location nestles into the side of a hill in the Laurel Highlands of Pennsylvania. The house is characterized by its hexagonal shape, use of local stone and wood, and a seamless integration with its natural surroundings.

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Two cocktails in rocks glasses garnished with large orange peels, next to sprigs of fresh mint and a messy pile of sugar and liquid splatters.

Kentuck Knob

  • Author: Alyssa McGrath
Print Recipe

Description

A smooth and flavorful cocktail blending spicy rye, floral amaro, sherry, and fresh lemon juice, finished with a bright orange twist.

Ingredients

Scale

Instructions

  1. Combine all ingredients in a shaker.
  2. Shake and double strain over ice.
  3. Garnish with a massive orange twist.

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Recipe by Alyssa McGrath

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Roasted Chicken with Vegetables

By
Abdul Rafay
-
0
A perfectly roasted whole chicken on a white platter garnished with grapes, apples, cranberries, and fresh sage, alongside a vintage carving set.

TABLE Magazine contributor Rhonda Schuldt handles a crisis the old fashioned way: by wondering, “What would mom do?” Today’s crisis is that of what to make for dinner. The answer? Time-tested, family style recipes whose healthy leftovers are the beginnings of some inspired “second acts.” Or, otherwise known as Roasted Chicken with Vegetables. This recipe gets you your daily dose of healthy protein with an easily roasted chicken. The addition of potatoes, carrots, and onions gives this dish a home-y feel and will instantly take you back to your days of sitting at the dining table as a child.

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A perfectly roasted whole chicken on a white platter garnished with grapes, apples, cranberries, and fresh sage, alongside a vintage carving set.

Roasted Chicken with Vegetables

  • Author: Rhonda Schuldt
Print Recipe

Description

A classic roasted chicken with potatoes, carrots, and onions, cooked until tender and juicy, perfect for a family meal and tasty leftovers.

Ingredients

Scale

To prep the chicken:

  • 1 whole chicken (about 5 lbs.; giblets removed), rinsed and patted dry
  • 3 cloves garlic, peeled but not chopped
  • 1 medium onion, peeled and quartered
  • 2 tbsp olive oil (or melted butter)

Optional:

  • 1 lemon, quartered
  • 1 stalk celery, quartered
  • 1 bunch each, fresh thyme, rosemary, parsley (or other fresh herbs, such as tarragon, chervil or marjoram)
  • Salt and Pepper

To prep the vegetables:

  • 6–8 medium red or Yukon Gold potatoes, quartered
  • 1 small bag of baby carrots (or 6 large carrots, peeled and cut into 2-inch pieces)
  • 1 large onion, peeled and quartered
  • 2 tbsp olive oil
  • Salt and Pepper

Instructions

To prep the chicken:

  1. Preheat oven to 350° F.
  2. Season chicken cavity with salt and pepper then stuff with garlic and the quartered onion; if desired add lemon pieces, celery, and fresh herbs to the cavity.
  3. Place chicken (breast-side up) in a large roasting pan, tuck the wings underneath the bird and tie the legs together with kitchen string.
  4. Brush or rub olive oil over the outside of the chicken and season liberally with salt and pepper.

To prep the vegetables:

  1. Place potatoes, carrots and onion in a large bowl, add olive oil, salt and pepper; toss to coat.
  2. Place the seasoned vegetables in the roasting pan around the chicken.

To assemble and roast:

  1. Place the chicken and vegetables in the 350° preheated oven.
  2. Roast for approximately 20 minutes per pound (1 hour and 40 minutes for a 5-pound bird), or until the inner thigh meat reaches an internal temperature of 165° F.
  3. Once the chicken is at the proper temperature, remove it from the oven and place it on a cutting board.
  4. Lightly tent with aluminum foil and let rest for 10 minutes before carving. Place vegetables in a warmed serving dish.

For the pan sauce (optional):

  1. To make a lovely pan sauce, place the roasting pan on the stove and heat over medium high.  Deglaze with ½ cup chicken stock or white wine, scraping up the tasty browned bits.
  2. Cook for 2-3 minutes to slightly reduce then finish by whisking in a tablespoon of butter.
  3. Carve the chicken and serve with the roasted vegetables. Drizzle with pan sauce if desired.

Notes

Cooking Tip: Roast 2 chickens for plenty of leftovers!  Meat can be removed and frozen for future use, and the bones can be utilized to make homemade stock.

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Recipe by Rhonda Schuldt

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Using Leftover Chili in New Recipes

By
Abdul Rafay
-
0
A platter of three loaded baked potatoes topped with recipes like leftover chili, sour cream, bacon bits, and chopped chives.

Whenever you’re tired after work and don’t feel up to making a dinner from scratch, preparing chili ahead of time can come in handy. Chili of any kind makes for all sorts of delicious leftover recipes to satisfy your hunger throughout the week. TABLE Magazine contributor Rhonda Schuldt suggests four mouth-watering dishes that make the most of leftovers from her Mom’s Basic Chili. Start off with Loaded Baked Potatoes that pour over with chili on top. Then, prepare a Taco Salad for lunch with all your favorite ingredients. Or, go more classic with a Chili Mac or Chili Joes that feel like home as a leftover chili recipe.

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A platter of three loaded baked potatoes topped with recipes like leftover chili, sour cream, bacon bits, and chopped chives.

Loaded Baked Potatoes

  • Author: Rhonda Schuldt
Print Recipe

Description

Fluffy baked potatoes filled with warm chili and your favorite toppings for a hearty, comforting meal.

Ingredients

  • Large russet potatoes
  • Leftover chili (warmed)
  • Optional toppings: shredded cheese, sour cream, diced onions, hot sauce, etc.

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Roast potatoes for about 45 minutes, or until easily pierced with a knife.
  3. Cut along the top of each potato and gently push from both ends to open.
  4. Add a scoop of warm chili and garnish with your favorite toppings.

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Taco Salad

  • Author: Rhonda Schuldt
Print Recipe

Description

A fresh, crunchy salad topped with warm chili, cheese, and zesty toppings for a quick and flavorful meal.

Ingredients

  • Iceberg or romaine lettuce, thinly sliced
  • Diced tomatoes
  • Diced yellow onion
  • Leftover chili (warmed)
  • Shredded cheese of choice
  • Optional: sour cream, hot sauce
  • Optional vegetarian swap: leftover Cuban black beans

Instructions

  1. Place sliced lettuce in a serving bowl or plate.
  2. Top with diced tomatoes and onions.
  3. Add a scoop of warm chili (or black beans for vegetarian).
  4. Garnish with shredded cheese, sour cream, and hot sauce.

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Chili Mac

  • Author: Rhonda Schuldt
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Description

A quick and cheesy comfort dish combining pasta and leftover chili for a filling, one-bowl meal.

Ingredients

Scale
  • 1 cup cooked macaroni
  • 1½ cups leftover chili (warmed)
  • Optional: shredded cheese for topping

Instructions

  1. In a bowl, mix cooked macaroni with warm chili until combined.
  2. Top with shredded cheese if desired.
  3. Serve hot.

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Chili Joes

  • Author: Rhonda Schuldt
Print Recipe

Description

A chili-based twist on sloppy joes, served on a bun or open-faced for a messy, delicious bite.

Ingredients

Scale
  • ¾ cup leftover chili per serving
  • 1 tbsp tomato sauce per serving
  • Buns of your choice

Instructions

  1. In a pot, combine chili and tomato sauce.
  2. Heat and simmer until thickened.
  3. Serve on buns as a sandwich or open-faced.

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Recipes by Rhonda Schuldt

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Juicy Beef Brisket Two Ways

By
Abdul Rafay
-
0
A slow-cooked beef brisket on a white platter surrounded by roasted potatoes and carrots.

Whether feeding a crowd or making ahead and freezing for a variety of future meals, beef brisket is Rhonda Schuldt’s mother’s go-to meat. She shares two of her favorite versions, both them absolutely delicious and slow-cooked! One takes advantage of a packet of onion soup mix for a rich flavor profile while the other is more of a traditional recipe.

What Can I Do With Beef Brisket Leftovers?

Either way you decide to make your brisket, the leftovers inspire some delicious “second act” recipes, which Rhonda shares here. Try her French Onion Dip Sandwich, Vegetable Beef Soup, and Open-Faced Beef and Mashed Potatoes Sandwich.

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A slow-cooked beef brisket on a white platter surrounded by roasted potatoes and carrots.

Onion Soup Mix Slow-Cooker Brisket

  • Author: Rhonda Schuldt
Print Recipe

Description

Tender, flavorful brisket slow-cooked with onion soup mix, chili sauce, and garlic for an easy, hearty meal.

Ingredients

Scale

*If you don’t have prepared chili sauce available, you can use these pantry staples to make your own (double for this recipe):

  • 1 8-oz can tomato sauce
  • 2 tbsp tomato paste
  • 2 tbsp white or cider vinegar
  • 2 tbsp brown sugar
  • ½ tsp chili powder (any variety)
  • ¼ tsp ground cloves
  • ¼ tsp ground cinnamon
  • ¼ tsp ground allspice

Instructions

  1. Place brisket in a slow cooker.  Mix together remaining ingredients and pour over the brisket.  Cover and cook 8-10 hours on low, until the brisket is fork-tender.  Remove from the slow cooker and let rest 10 minutes before serving.
  2. Slice against the grain and serve with the resulting sauce from cooking.

For chili sauce:

  1. Mix together all ingredients.
  2. Chili sauce can be made in advance (recommended) and stored in a sealed container in the refrigerator until ready to use.

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Marinated Oven-Roasted Beef Brisket

  • Author: Rhonda Schuldt
Print Recipe

Description

This recipe is from the Hays House, an historic restaurant & tavern in Council Groves, Kansas –  “serving townsfolk & travelers on the Santa Fe Train since 1857”.  It was a favorite stop of Rhonda’s parents when visiting relatives.

Ingredients

Scale
  • 5-lb beef brisket (or larger, the marinade can accommodate up to a 10-lb)
  • 1 cup liquid smoke
  • 1 cup soy sauce
  • 1/3 cup celery seeds
  • 1/3 cup black pepper
  • 1/3 Worcestershire sauce
  • 2 ½ tbsp granulated garlic or garlic powder
  • 2 ½ tbsp onion salt

Instructions

  1. Place the brisket, fat side up, in a roasting pan lined with a large sheet of heavy-duty aluminum foil (enough to wrap the brisket).
  2. Mix together remaining ingredients and pour over the brisket. Fold foil up and seal. Place in refrigerator overnight (do not open).
  3. Place the pan in a 300-degree preheated oven and roast for approximately 6 hours, or until fork-tender.
  4. After removing from the oven, let the brisket rest before slicing.
  5. To serve, slice against the grain.

Notes

Tougher cuts of meat need time to cook to break down the connective tissues.

An important rule of thumb is “low and slow” when roasting brisket or other tougher cuts of beef (flank steak, etc.).  For brisket, this means at temperature no higher than 300 degrees for 1 hour and 15 minutes per pound…or until it can easily be pulled apart with a fork. So, be patient, you will be rewarded!!

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Recipes by Rhonde Schuldt

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Ancho Chile Old Fashioned

By
Justin Matase
-
0
A moody shot of two glasses of Ancho Chile Old Fashioned cocktails on a bar, with scattered sugar crystals on the surface.

Barry Young of Pennsylvania Pure Distilleries was listening to his taste buds in the development of recipes for his BLY 105 and Boyd & Blair Professional Proof 151 spirits. The vodka concoctions are recipes were easy, of course, but the 105 proof rum was new. It wanted something special as a complement. Enter an ingredient Barry enjoys cooking with in the kitchen at home: ancho chile peppers.

About This Ancho Chile Old Fashioned Recipe

“I love cooking with spices and had some at home. It worked very well the first time I tested it. My first restaurant test got an awesome response…and the rest is history,” he recalls. His Ancho Chile Liqueur went on to win a Gold Medal at the American Distilling Institute’s Judging of Craft Spirits Awards.

Barry suggests trying out the unique flavor with a spin on the classic old fashioned: “The peppers provide a great smoky flavor that mimics a whiskey so the blend of the ancho with orange and bitters really makes a delightful combination.”

Get out the shaker, people!

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A moody shot of two glasses of Ancho Chile Old Fashioned cocktails on a bar, with scattered sugar crystals on the surface.

Ancho Chile Old Fashioned

  • Author: Justin Matase
Print Recipe

Description

A smoky-sweet twist on the classic old fashioned, made with award-winning ancho chile liqueur, orange, and bitters for a bold, warm flavor.

Ingredients

Scale

Instructions

  1. In a cocktail shaker add BLY Ancho Chili Liqueur and orange wedge. Muddle orange wedge. Add ice and bitters.
  2. Shake well and double strain into rocks glass filled with ice. Garnish with orange peel.

For the Demerara syrup:

  1. Bring 1 cup of Demerara sugar & 1 cup of water to a boil in saucepan. Reduce heat & simmer stirring occasionally until sugar dissolves. Cool to room temperature before use.

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Recipe by Justin Matase

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Lo Spritz alla Veneta

By
Jordan Snowden
-
0
an above shot of a dining set up spread out on wood on a beach. drink is Lo Spritz alla Veneta

A refreshing riff on the classic Venetian spritz, Lo Spritz alla Veneta swaps Aperol’s sweetness for the herbaceous depth of Cynar, an artichoke-based amaro beloved in Northern Italy. Light, bittersweet, and endlessly sippable, this Lo Spritz alla Veneta pairs perfectly with golden hour and a bowl of olives.

What is a Classic Venetian Spritz?

A classic Venetian spritz (often just called a Spritz in Italy) is a light, bubbly aperitivo cocktail. It originates in Venice and the Veneto region of Northern Italy. It’s known for its refreshing character and low alcohol content, making it ideal for sipping in the early evening.

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an above shot of a dining set up spread out on wood on a beach. drink is Lo Spritz alla Veneta

Lo Spritz alla Veneta

Print Recipe

Description

A refreshing riff on the classic Venetian spritz.

Ingredients

Scale
  • 1 oz Cynar
  • 2 oz dry white wine
  • 2 oz club soda
  • Lemon and orange slices

Instructions

  1. Pour Cynar and white wine over generous ice in a Collins glass. Top off with club soda and stir gently. Garnish with fresh citrus.

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Recipe and photography by Alberto Bogo

Pork & Shrimp Shumai

By
Kylie Thomas
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0
A plate of Pork and Shrimp Shumai dumplings hold with chopsticks with a sauce drizzled over top.

Chef Roger Li’s version of this traditional Chinese dumpling comes with with ground pork and shrimp, ginger and mirin. Choose your own dipping sauce for your Pork & Shrimp Shumai — we’re partial to fiery chili oils — and you’ve got a restaurant-worthy meal ready for dinner.

What is Shumai?

Shumai (or sometimes seen as siu mai) comes in a distinct cylindrical shape with an open top. You’ll at times find a small garnish of fish roe or a pea on top as well. The dumpling’s delicate, pleated wrapper is full of a savory mixture of finely minced pork, shrimp, or a combination of the two, plus ingredients like ginger, scallions, and shiitake mushrooms for seasoning. To cook this delicacy, you’ll want to steam Shumai dumplings only. This gives the wrapper a soft, tender texture and keeps the filling moist and juicy. It is a staple of dim sum cuisine across China, Hong Kong, and in Chinese restaurants worldwide.

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A plate of Pork and Shrimp Shumai dumplings hold with chopsticks with a sauce drizzled over top.

Pork & Shrimp Shumai

  • Author: Chef Roger Li
Print Recipe

Description

A soft and tender Chinese dumpling to make at home.

Ingredients

Scale
  • 4 lb pork shoulder (ground)
  • 1 lb shrimp (ground)
  • 1 oz minced ginger
  • 2 tbsp mirin
  • 2 tsp sugar
  • 3 tbsp salt
  • 3 tbsp soy sauce
  • 1 tbsp black pepper
  • 2 eggs

Instructions

  1. Mix everything together and set aside for 1 hour, wrapped with shumai wrappers (1 oz. each).
  2. Steam for 12 minutes.
  3. Serve.

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Recipe by Roger Li; Umami, Ki Ramen, The Parlor Dim Sum, Nanban, and Allegheny Wine Mixer
Styling by Ana Kelly
Photography by Adam Milliron

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Easy Homemade Hot Honey

By
Kylie Thomas
-
0
A jar of easy homemade hot honey sits beside a jar of chili crisp and a small bowl of red chiles.

If you’ve ever indulged in the taste of Hot Honey, you know the addictiveness of silky smooth sweetness followed by a wave of heat. There’s only one thing that could make this delectable topping even better; crafting it right in your own kitchen and even saving a buck or two.

All you need to make out Homemade Hot Honey is clean, pure honey (preferably from your local farm), red chile peppers, and a jar of chili crisp (try our Chili Crisp recipe or opt for Momofuku Chili Crunch Oil). Then, you can use your very own Hot Honey in recipes like Hot Honey Old Fashioned, Hot Honey Aioli with Harissa, Easy Hot Honey Peach Galette, Easy Hot Honey Apple Galette, and Hot Honey Buttermilk Biscuits.

How Long Has Hot Honey Been Around?

The Hot Honey trend really comes from the establishment of Mike’s Hot Honey in 2010. Prior to creating his own recipe, Mike Kurtz was traveling in Brazil when he came across the concoction in a pizzeria. After trying it on his pizza, he went back to Brooklyn to work on his own Hot Honey recipe, eventually bringing it to Paulie Gee’s. The Hot Honey craze that shows no sign of stopping.

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A jar of easy homemade hot honey sits beside a jar of chili crisp and a small bowl of red chiles.

Easy Homemade Hot Honey

  • Author: Kylie Thomas
Print Recipe

Description

Use this homemade hot honey on biscuits, pizza, sandwiches, or just about anything!

Ingredients

Scale
  • 1 small bottle of honey
  • 3 red chile peppers
  • 1 tbsp chili crisp (using our homemade recipe is best)

Instructions

  1. Cut your red chile peppers into chunks.
  2. Add honey, red chile peppers, and chili crisp to a saucepan.
  3. Heat on low-medium until simmering. You don’t want a full boil.
  4. Simmer for 1-2 minutes.
  5. Strain into a jar and store in the fridge for up to 3 months.

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Recipe by Kylie Thomas
Styling by Keith Recker
Photography by Dave Bryce

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Hot Honey Hot Toddy

By
Ethan Chmura
-
0
A clear mug with a Hot Honey Hot Toddy inside featuring a metal spoon, cinnamon stick, and lemon round.

A Hot Toddy is the perfect fall or winter drink for winding down and cozying up to the cool air. The combination of warm whiskey, sweet honey, and tangy lemon is familiar and nostalgic. But, what if we upgraded it all with a hint of spice? Our Hot Honey Hot Toddy substitutes regular honey for hot honey. This recipe sends out a short wave of heat over you, adding a special nuance to this cocktail. Serve it along with a thrilling mystery novel, a blazing fireplace, and your favorite blanket.

How Does a Hot Toddy Help a Sore Throat?

The Hot Toddy is actually a remedy for many ailments since different ingredients effect the body in different ways. The hot water generates steam that can help to clear sinus congestion (much like tea) and provide some instant relief to a sore throat. The honey also acts as a natural demulcent, coating the throat and soothing the itchiness. Lemon juice also gives the body a boost of vitamin C and acidity that helps to cut through mucus. Finally, it’s no secret that whiskey can take your pain away. Its effect is almost that of a mild antiseptic, numbing the site slightly.

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A clear mug with a Hot Honey Hot Toddy inside featuring a metal spoon, cinnamon stick, and lemon round.

Hot Honey Hot Toddy

  • Author: Ethan Chmura, Adapted from Cookie and Kate
Print Recipe

Description

Soothe your throat with a Hot Toddy that’s hot in more than one way.

Ingredients

Scale
  • ¾ cup water
  • 1 ½ oz whiskey
  • 2 tsp hot honey
  • 2 tsp lemon juice
  • Lemon round
  • Cinnamon stick

Instructions

  1. Bring the 3/4 cup of water to a simmer.
  2. Pour water, whiskey, hot honey, and lemon juice into a mug and stir until honey is dissolved. You can add 1 more teaspoon of hot honey or 1 more teaspoon of lemon juice if desired.
  3. Use lemon round on rim and cinnamon stick in glass for garnish.

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Recipe by Ethan Chmura, Adapted from Cookie and Kate
Styling by Keith Recker
Photography by Dave Bryce

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