Dayrecipe Food Community

The seeds of the Mexican tabasco chili were planted on Avery Island, Louisiana, in the mid 1800s, and in 1868, former New Orleans banker Edmund McIlhenny be
gan experimenting with them. He created
Tabasco sauce by mixing mashed chilies with salt, letting them age in oak barrels, then adding vinegar. Tabasco is so popular today that it often appears on restaurant tables right next to the salt and pepper. A good dose of the stuff puts the devil in these eggs.

Makes 8 appetizer servings.

INGREDIENTS

Hot pepper jelly is an unexpected taste that picks up the sweetness of the corn and cornmeal.

Active time: 45 min Start to finish: 1 3/4 hr

Makes 6 servings.

INGREDIENTS

• for crêpes
• 1 1/4cups all-purpose flour
• 3/4cup yellow cornmeal
• 3/4teaspoon ground cumin
• 1/2teaspoon salt
• 2cups whole milk
• 3large eggs
• 2tablespoons unsalted butter, melted, plus additional for brushing skilletfor filling
• 3 1/3cups whole-milk or part-skim ricotta (30 oz)
• 1(6-oz) piece black forest or virginia ham, cut into 1/4-inch dice
• 1large egg, lightly beaten
• 1/2teaspoon salt
• 1/2teaspoon coarsely ground black pepper
• 1/4cup hot pepper jellyfor topping
• 3tablespoons unsalted butter
• 6scallions, thinly sliced and white and pale green parts reserved separately from greens
• 2cups corn (from 4 ears)
• 1/2teaspoon salt
• 1/4teaspoon black pepper

DIRECTIONS Make crêpes:
Blend flour, cornmeal, cumin, salt, milk, eggs, and 2 tablespoons butter in a blender until smooth. Let batter stand at room temperature 30 minutes.

Lightly brush a 10-inch nonstick skillet with butter and heat over moderately high heat until hot but not smoking. Stir batter, then, holding skillet off heat, pour in 1/3 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Return skillet to heat and cook until just set and pale golden around edges, 10 to 15 seconds. Loosen edge of crêpe with a heatproof silicone spatula, then flip crêpe over carefully with your fingertips. Cook until underside is set, about 20 seconds more, and transfer crêpe to a plate. Make 11 more crêpes in same manner, brushing skillet lightly with butter for each and stacking crêpes on plate as cooked.

Make filling and bake crêpes:
Put oven rack in middle position and preheat oven to 375°F. Lightly butter a 13- by 9-inch (or 15- by 10-inch) shallow baking dish.

Stir together ricotta, ham, egg, salt, and pepper. Put 1 crêpe, paler side up, on a work surface and spread 1 teaspoon pepper jelly in a horizontal line just below center of crêpe (toward end nearest you), leaving a 1-inch border on each side. Spoon 1/3 cup ricotta filling over jelly and fold in sides of crêpe over filling, then, beginning at bottom, roll up to enclose filling. Arrange crêpe, seam side down, in baking dish. Assemble 11 more crêpes in same manner, arranging them in 1 layer in baking dish.

Bake, covered with foil, until filling is hot, about 30 minutes.

Make topping just before serving:
Melt butter in 10-inch skillet over moderate heat until foam subsides, then cook white and pale green scallions, stirring, until softened, about 2 minutes. Add corn, salt, and pepper and cook, stirring, until crisp-tender, 2 to 3 minutes. Add scallion greens and cook, stirring, until softened, about 1 minute. Spoon topping over crêpes.

Cooks’ note:
Crêpes can be filled (but not baked) 1 day ahead and chilled, covered. Bring to room temperature before baking.

Start marinating the lamb one day before you plan to serve it.

Makes 8 servings.

INGREDIENTS

• 1tablespoon dry mustard
• 1teaspoon ground cardamom
• 1/4teaspoon ground cloves
• 1tablespoon apple cidervinegar
• 1/2cup frozen apple juice concentrate, thawed
• 1/2cup spicy brown mustard (such as gulden’s)
• 1tablespoon chopped fresh rosemary
• 2teaspoons olive oil
• coarse kosher salt
  15-pound boneless leg of lamb, butterflied, trimmed of all fat
  nonstick vegetable oil spray

DIRECTIONS Combine first 3 ingredients in small bowl. Gradually whisk in vinegar. Let stand 15 minutes. Whisk in apple juice concentrate, brown mustard, rosemary, and oil. Season marinade to taste with coarse salt and pepper.

Place lamb, boned side up, in 15×10x2-inch glass baking dish. Sprinkle with salt and pepper. Spread 1/3 cup marinade over top to coat. Turn over. Sprinkle with salt and pepper. Spread remaining marinade over lamb. Cover dish with plastic wrap; chill overnight.

Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Place lamb on grill with marinade still clinging (reserve dish with marinade). Grill 15 minutes. Turn lamb over. Grill 15 minutes, brushing with marinade from reserved dish. Turn lamb over again and grill until thermometer inserted into thickest part registers 130°F for medium-rare, brushing often with any remaining marinade, about 5 minutes longer per side. Transfer lamb to platter. Cover loosely with foil; let rest 15 minutes. Slice lamb thinly; arrange on platter and serve.

The University of Minnesota studied 30,000 women over nine years and found that those who ate at least three daily servings of whole grains, such as wheat berries, were 30 percent less likely to die of heart disease. (Note that the wheat berries in this recipe need to soak in cold water overnight, so start preparing the dish one day before you plan to serve it.)

Makes 6 servings.

INGREDIENTS

This recipe is from Andalusia in the south. The North African touches of honey and mint come by way of the Moors, who ruled the region for centuries.

Makes 8 servings.

INGREDIENTS

• 1pound eggplant, peeled, cut crosswise into 1/8-inch-thick rounds (about 32)
• 4cups water
• 2 1/4teaspoons salt2/3cup all purpose flour
• 1teaspoon baking powder
• 1cup whole milk
• 2large eggs, lightly beatenolive oil (for frying) 1/4cup honey
• 3tablespoons sesame seeds, toasted
• 2tablespoons chopped fresh mint leaves

DIRECTIONS Place eggplant in large bowl. Add 4 cups water and 2 teaspoons salt. Let soak 30 minutes. Drain well; pat eggplant dry with paper towels.

Mix flour, baking powder, and remaining 1/4 teaspoon salt in medium bowl. Whisk in milk and eggs.

Heat enough oil to come 1/2 inch up sides of pan in heavy large skillet over medium heat. Working in batches, dip eggplant rounds in batter, then fry in oil until golden, about 30 seconds per side. Transfer to paper towels to drain.

Warm honey in small saucepan over medium heat. Place eggplant rounds on platter. Drizzle with honey. Sprinkle with sesame seeds and mint; serve warm or at room temperature.