Pair with a fresh margarita, homemade flour tortillas and salsa verde...and don’t forget your salt shaker and a side of Cotija, a few onions and a little avocado.
Garlic Butter Roasted Mushrooms
1 pound mushrooms such as cremini or white, halved lengthwise if large
2 tablespoons capers, rinsed and chopped
3 large garlic cloves, minced
2 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
1/4 cup chopped flat-leaf parsley
Preheat oven to 450°F with rack in middle. Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately, with crusty bread on the side for swiping up the juices.
1 tbsp chopped fresh tarragon
2 tbsps chopped nuts
salt and fresh ground black pepper to taste
3 tablespoons fermented fish sauce (nam pla)
1 tablespoon unseasoned rice vinegar
1 tablespoon chopped fresh cilantro
2 garlic cloves
1 teaspoon minced jalapeño chili with seeds
16 slices bacon
1 can (16.3 oz) Pillsbury GrandsHomestyle refrigerated buttermilk biscuits
Salt and pepper, if desired
Heat oven to 350 degrees F. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in the oven.) Set aside.
Spray 8 jumbo muffin cups or 8 (6-oz) glass custard cups with cooking spray. Separate dough into 8 biscuits. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups. Place 2 bacon slices in each biscuit cup, and crack an egg over each. Season with salt and pepper.
Bake 25 to 30 minutes or until egg whites are set. Run a small knife around cups to loosen. Serve immediately.
1 slice tomato
1 generous slice prosciutto
1 small stalk asparagus, cooked
Salt and freshly ground black pepper
Heat oven to 375 degrees. Coat the ramekin with cooking spray; line with asparagus stalk, tomato and prosciutto. Break egg into ramekin, then put on a baking sheet.
Bake 10 to 15 minutes, or until egg is set and white has solidified. Because the cup retains heat, egg will continue to cook after you remove it from the oven, so it is best to undercook it slightly. Precise time, in a good oven on a middle rack, is 12 minutes. Sprinkle with salt, pepper, Parmesan and serve. Yield: 1 serving
Crumbled blue cheese
Chopped Roma tomatoes
Salt & Vinegar
Top With Merlot Vinaigrette:
1/4 cup Merlot vinegar
1/2 tsp honey
1 small clove garlic, finely chopped
Ground black pepper
pinch of red pepper flakes
1/2 cup extra-virgin olive oil
Whisk all ingredients together and stream in the olive oil.
3 garlic cloves, smashed
1 celery stalk, cut into 2-inch pieces
3 sprigs fresh thyme
1 bay leaf
1 jalapeno or serrano chile, intact with a split down 1 side
Coarse salt and freshly ground pepper
3 1/2 quarts water
1 pound small red potatoes, halved
2 pounds green beans, stem ends trimmed, halved crosswise
Combine ham hocks, onion, garlic, celery, thyme, bay leaf, chile, 3/4 teaspoon salt, and the water in a large pot. Bring to a boil over high heat. Reduce heat, and simmer, uncovered, 1 hour 30 minutes.
1 lb. thick asparagus, trimmed, spears cut into 1-inch pieces, tips reserved
6 Tbs. mascarpone
1/3 cup whole milk ricotta
1/4 cup freshly grated Parmigiano-Reggiano; more for serving
1 tsp. anchovy paste
1/2 tsp. minced garlic
Kosher salt and freshly ground black pepper
36 wonton wrappers
4 oz. (1/2 cup) unsalted butter
1/2 cup blanched almonds, chopped
Finely grated lemon zest to taste
Bring a medium pot of well-salted water to a boil over high heat. Have ready a medium bowl of ice water. Boil the asparagus tips until tender but still bright green, about 2 minutes. With a slotted spoon, transfer to the ice water. When cool, transfer with the slotted spoon to a small bowl and set aside. Cook and cool the asparagus spears in the same manner; dry them on paper towels. In a food processor (or by hand), chop 1-1/2 cups of the spears very finely and transfer to a medium bowl. Add the remaining spears to the tips.
Add the mascarpone, ricotta, Parmigiano, anchovy paste, garlic, and cayenne to the chopped asparagus; mix well. Season to taste with salt and pepper.
Arrange 18 wonton wrappers on a work surface. Put 1 level Tbs. of the asparagus filling in the center of each wrapper. Using a pastry brush, moisten the edges of each with water. Top each with another wrapper and press the edges firmly to seal, expelling any air bubbles as you seal. If you don’t plan to cook the ravioli immediately, cover them with a damp cloth.
Bring a large pot of well-salted water to a rolling boil over high heat. Meanwhile, melt the butter in a 10-inch skillet over medium heat and add the almonds, shaking the pan. Cook until the butter turns light brown, about 6 minutes, and then immediately transfer to a small bowl.
Add the ravioli to the boiling water. When they rise to the surface, after about 1 minute, use a slotted spoon to transfer them to warm plates or pasta bowls. Spoon the brown butter mixture over the ravioli. Top with the reserved asparagus pieces, a grinding of pepper, a sprinkle of Parmigiano, and a little lemon zest, and serve.
3/4 pound grated Gruyère cheese
3/4 pound grated Emmenthaler or Appenzeller cheese
1 1/2 tablespoons cornstarch
1 to 2 tablespoons kirsch
Freshly ground pepper
Freshly grated nutmeg
Crusty bread cubes