New Orleans-style BBQ shrimp

                Despite the name, these shrimp are cooked in a skillet, not on a grill, and served with plenty of crusty bread for mopping up that mouthwatering sauce.

Serves 4

• - 16 jumbo shrimp, peeled and deveined, tails left on
• - 2 tbsp cajun seasonning
• - ¼ cup vegetable oil
• - 4 cloves garlic, minced
• - 2 tbsp minced fresh rosemary leaves
• - ½ cup beer
• - 6 tbsp tabasco sauce
• - 6 tbsp worcestershire
• - 5 tbsp lemon juice
• - 12 tbsp unsalted cold butter, cut into small pieces
• - 1 loaf crusty french bread, for serving

1. Put the shrimp and cajun seasonning into a bowl and toss to coat, set aside.
2. Heat a large skillet over medium heat until hot ; add the oil and garlic to the skillet and cook until the garlic is golden, about 1 minute.
3. Add the rosemary and cook 2-3 seconds ; add the shrimp and cook, flipping once, until they start to turn pink, about 30 seconds.
4. Transfer the shrimp to a large plate and set aside.
5. Add the beer, tabasco sauce, worcestershire, and lemon juice to the skillet and stir well ; cook, stirring, until thickened, 7 to 8 minutes.
6. Remove the skillet from the heat and whisk in the butter, a few pieces at a time (the sauce will start to thicken).
7. Return the shrimp to the skillet and toss to coat.
8. Return the skillet to medium heat and cook until the shrimp are cooked through, 2-3 minutes.
9. Transfer the shrimp and sauce to 4 plates ; serve with chunks of crusty bread.

BON APPETIT

Ricotta and roasted pepper frittata

Main-course frittata like this one are popular in southern italian region of Calabria, where traditional sheep farming is an enduring way of life and freshly made sheep's milk ricotta is an everyday pleasure.

Serves 4-6

- ½ cup grated pecorino romano
- 2 tbsp. chopped flat-leaf parsley
- 1½ tsp. kosher salt
- 1 tsp. chopped fresh oregano
- 8 eggs, beaten
- Freshly ground black pepper, to taste
- 3 tbsp. olive oil
- 1 large yellow onion, halved and thinly sliced
- 1 small new potato, peeled and diced
- 1 medium red bell pepper, roasted and cut into ¼-inch strips
- ¾ cup ricotta cheese

In a large bowl, whisk together ¼ cup of pecorino, the parsley, ½ tsp. salt, oregano, and eggs and season with black pepper.
Set the egg mixture aside.

Heat oil in a 10-inch ovenproof skillet over medium-high heat.
Add the remaining salt, the onions and potatoes.
Cook, stirring occasionally, until lightly browned and soft, about 20 minutes.

Remove the skillet from the heat.
Add egg mixture and stir to distribute the onions and the potatoes evenly.
Scatter the peppers over the top, spoon the ricotta over the mixture in 6 dollops, and sprinkle with the remaining pecorino.
Bake in the oven 425F until the frittata is lightly browned on top and the center is set, about 15 minutes.
Run a rubber spatula around the edges of the frittata to loosen it, then slide it onto a serving plate.
Season with more black pepper, if you like, cut into wedges, and serve.

BON APPETIT

Smoked salmon waffle with sour cream and caviar

Serves 8

- 4 cups all-purpose flour
- 2 tablespoons baking soda
- 1 teaspoon salt
- 6 eggs, separated
- 3 cups milk
- ½ cup melted butter
- 4 ounces smoked salmon, cut in small dices
- ¼ cup minced green onions

In a large bowl, sift together the dry ingredients.
In a separate bow, whip the egg yolks and add the milk.
Fold the dry ingredients into the egg yolks mixture.
Add the melted butter and mix well.
Beat the egg whites untill stiff and fold into the batter.
Carefully fold in the smoked salmon and green onions.
Bake in a heated waffle iron.

Top with caviar and sour cream.

BON APPETIT

Russian dressing

This is a reduced-calorie, lower-fat version of a classic russian dressing. Serve on leafy greens, as dip with raw vegetables, or as a spread on meat, poultry and cheese sandwiches.

Makes 2 cups

• - 2/3 cup reduced-calorie mayonnaise
• - 2/3 cup lowfat plain yogurt
• - 1/3 cup chili sauce
• - 2 tablespoons finely chopped sweet green pepper
• - 2 tablespoons finely chopped pimiento
• - 2 tablespoons finely chopped celery
• - 2 tablespoons finely chopped onion
• - 1 tablespoon lemon juice
• - ¼ teaspoon of each, salt and pepper

1. In a bowl, whisk all ingredients together.

BON APPETIT

Blueberry Slump

• 2 cups flour
• 1 ¾ cups sugar, plus more for sprinkling
• 4 ½ tsp. baking powder
• 1 tsp. kosher salt
• 4 tbsp. unsalted butter, cubed and chilled
• 1 ¼ cups milk
• 1 ½ lb. blueberries
• 1 cup fresh orange juice
• ¼ cup fresh lemon juice
• Vanilla ice cream, for serving

1.  Whisk together flour, ¼ cup sugar, baking powder, and ½ tsp. salt in a large bowl ; add butter, and using your fingers, rub butter into flour until pea-size crumbles form.
2. Add milk, and stir just until a moist dough forms ; cover and refrigerate dough until ready to use. 
3.  Heat oven to 400°.
4. Bring remaining sugar and salt along with blueberries and citrus juices to a boil in a 12″ cast-iron or enamelware skillet over high heat, stirring to dissolve sugar.
5.  Remove pan from heat, and using two tablespoons, portion and form chilled dough into 2 to 3″ oval dumplings, and drop them evenly on top of the blueberry mixture.
6. Sprinkle dough dumplings with sugar, and transfer skillet to oven; bake until biscuits are cooked through and blueberry mixture is reduced, about 25 minutes.
7. Serve hot with vanilla ice cream, if you like.

BON APPETIT

 

Guacamole-Goat Cheese Toasts

Ingredients

• 2 ripe avocados
• 3 tablespoons finely chopped red onion, divided
• 1/2 medium-size jalapeño pepper, seeded and chopped
• 1 garlic clove, pressed
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• 2 1/2 teaspoons fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1/2 cup crumbled goat cheese
• 1 fresh tomatillo, husk removed
• 1 (7-oz.) package miniature white pita rounds
• 2 tablespoons olive oil
• 1 plum tomato, seeded and finely chopped
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Preparation

 Cut avocados in half. Scoop pulp into a bowl, and mash with a potato masher or fork until slightly chunky. Stir in 2 Tbsp. red onion and next 5 ingredients. Gently fold in cheese. Place plastic wrap directly on surface of mixture, and let stand at room temperature 30 minutes.

Meanwhile, preheat oven to 375°. Finely chop tomatillo.

 Separate pita rounds lengthwise into two halves. Arrange in a single layer on a baking sheet; drizzle with olive oil.

 Bake at 375° for 6 to 8 minutes or until toasted. Top each with 1 rounded teaspoonful avocado mixture. Stir together tomatillo, tomato, and remaining 1 Tbsp. red onion. Top avocado mixture with tomatillo mixture. Sprinkle with coarsely ground pepper to taste.

1 (8.5-oz.) French bread baguette may be substituted for pita rounds. Cut bread diagonally into 42 (1/2-inch-thick) slices, discarding ends.

BON APPETIT

Oven-Baked Pork Butt

Serve it on buns with the barbecue sauce.

1 (4- to 5-lb.) bone-in Boston butt pork roast

1/4 cup Smoky-Sweet BBQ Rub

 

Preheat oven to 350°.
Trim 1 (4- to 5-lb.) bone-in Boston butt pork roast. Rinse and pat dry.
Sprinkle with 1/4 cup Smoky-Sweet BBQ Rub. Let stand at room temperature 30 minutes.
Place pork in an aluminum foil-lined 13- x 9-inch pan. Bake 4 to 4 1/2 hours or until a meat thermometer inserted into thickest portion registers 195°.
Let stand 15 minutes.
Shred pork with 2 forks.

BON APPETIT