Spice roast goose with dried-fruit pan sauce

SERVES8

• ACTIVE TIME:1 HR
 
• START TO FINISH:4 HR

DECEMBER 2001

A goose on the table is a gift in and of itself: The crisp skin is seasoned with spicy peppercorns and mellow, sweet allspice, providing a perfect counterpart to the moist, rich meat.

• 8 oz dried figs (preferably Calmyrna; 1 1/3 cups), stems discarded
• 8 oz dried apricots (1 1/4 cups)
• 8 oz pitted prunes (1 1/4 cups)
• 1 tablespoon whole allspice
• 1 tablespoon mixed peppercorns (black, white, green, and pink)
• 1/2 stick (1/4 cup) unsalted butter, melted
• 1 (12-lb) goose, wing tips removed
• 2 medium onions, quartered
• 1/3 cup finely chopped shallots (2 large)
• 2/3 cup Armagnac
• 2 cups veal demiglace
• 2 tablespoons apricot jam or preserves

• SPECIAL EQUIPMENT: 

  5 (8-inch) metal or wooden skewers; small pliers; kitchen string; an adjustable V-rack; a large flameproof roasting pan at least 2 inches deep (not nonstick); a metal bulb baster (not plastic)

PREPARE DRIED FRUIT:

• Cover figs, apricots, and prunes with water in a 3-quart saucepan and simmer, covered, 20 minutes. Drain in a sieve. Reserve 2 cups fruit, then thread remainder onto 4 skewers.

PREPARE GOOSE:

• Preheat oven to 425°F.
• Crack allspice and peppercorns using a mortar and pestle (or spread spices on a kitchen towel and crack with bottom of a heavy skillet), then stir into butter.
• Discard neck, giblets, and any loose fat from goose. Using pliers, pull out any remaining quills. Prick skin all over with remaining skewer (especially thighs and breast), holding skewer nearly parallel to skin to avoid puncturing meat. Fold neck skin under body and fasten with skewer. Season goose well with salt inside and out. Put onions and reserved 2 cups fruit in cavity and tie legs together loosely with string. Rub skin all over with spiced butter.

ROAST GOOSE:

• Put goose on rack in roasting pan and roast in middle of oven 30 minutes. Reduce oven temperature to 325°F and continue to roast, basting goose and skimming off and reserving excess fat (for roasted potatoes ) with bulb baster every 30 minutes, 1 hour more.
• Arrange skewers with fruit on rack around goose (if rack is too small to fit all skewers, tuck some into wings). Continue to roast goose, basting and skimming and reserving fat in same manner, until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F and several fruits from bottom of cavity speared on thermometer register 160-165°F, about 1 hour more (juices will be slightly pink when thigh is pierced; temperature will rise to 175°F as goose stands).
• Remove fruit from skewers and transfer to a bowl. Keep warm, covered. Transfer goose with 2 large spatulas to a cutting board and let stand, loosely covered with foil, 30 minutes.

MAKE PAN SAUCE WHILE GOOSE STANDS:

• Pour off fat from roasting pan. Straddle pan across 2 burners, then add shallots and sauté over moderately high heat, stirring, until golden, about 3 minutes. Add Armagnac and deglaze pan by boiling and scraping up brown bits. Add demiglace and jam and briskly simmer, whisking, until jam is incorporated and sauce is slightly thickened, about 3 minutes. Pour sauce through a sieve if desired and keep warm, covered.
• Discard onions from cavity of goose and add fruit from cavity to fruit in bowl, then keep warm, covered. Carve goose, cutting breast into 1/4-inch-thick slices. Serve fruit and sauce on the side.

COOKS’ NOTE: Filling and sauce can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before assembling.

Herb crusted beef rib roast with Pinot noir jus

MAKES 10 SERVINGS

• ACTIVE TIME: 1 HR
  TOTAL TIME: 4 HR

Nothing says Christmas quite like a standing beef rib roast. For starters, it's got good bones. And those bones give it stature—there's nothing petite about this hunk of beef—so it is a commanding presence on your holiday table. That other holiday favorite, beef tenderloin, can't begin to compare in brawn or beefiness.

The rib meat has the most marbling in the steer, and it's that marbling that gives the roast its deep, minerally essence. The Pinot Noir jus condenses a bottle of wine into a richly hued and nuanced sauce that not only complements the roast but cuts through its richness.

And while the beef rests after its turn in the oven, a minor amount of its marvelous rendered fat anoints carrots and potatoes, which helps goad them toward their own golden goodness.

This recipe is part of our Gourmet Modern Menu: A Christmas Classic. Click here to view the full menu.

PUBLISHED IN GOURMET LIVE 12.05.12

INGREDIENTS:

FOR BEEF:

• 1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds)
• 1/4 cup mixed peppercorns (pink, white, and green)
• 3 tablespoons plus 2 1/2 teaspoons kosher salt, divided
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon extra-virgin olive oil
• 3 pounds medium Yukon Gold potatoes, peeled and each cut into 6 wedges (keep in a bowl of cold water to prevent discoloration)
• 3 pounds carrots, peeled and cut diagonally into 2-inch pieces

FOR JUS:

• 1 (750 ml) bottle Pinot Noir
• 1/2 cup chopped shallots
• 4 tablespoons unsalted butter, divided
• 2 1/4 cups reduced-salt beef or chicken broth

EQUIPMENT:

• Heavy flameproof roasting pan (not glass) fitted with a flat rack; instant-read thermometer; 2 (18- by 13-inch) heavy rimmed sheet pans (aka half-sheet pans); parchment paper

INSTRUCTIONS:

ROAST BEEF:

• Pat roast dry and put, fat side up, on rack in roasting pan.
• Coarsely crush peppercorns in a mortar and pestle or folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Stir together peppercorns, 3 tablespoons kosher salt, thyme, and rosemary in a small bowl. Rub roast all over with oil, then coat it all over with peppercorn mixture, pressing to help it adhere. Let coated roast stand at room temperature 1 hour.
• Preheat oven to 450°F with rack in lower third. Roast beef roast 20 minutes.
• Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter (keep fat and pan juices in roasting pan) and let stand, uncovered, 40 minutes (temperature of meat will rise to about 130°F for medium-rare).
• While roast stands, put second oven rack in upper-third position and increase oven temperature to 450°F. Line 1 sheet pan with parchment paper.
• Strain pan juices from roasting pan through a sieve into a glass measuring cup (reserve roasting pan). Drain potatoes well and toss in a large bowl with 3 tablespoons melted beef fat from roasting pan and 1 teaspoon kosher salt, then spread out on parchment-lined sheet pan. Toss carrots in same bowl with another 3 tablespoons beef fat from pan and 1 teaspoon kosher salt, then spread out on other rimmed sheet pan. Roast vegetables in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until golden, 25 to 30 minutes for carrots and 30 to 35 minutes for potatoes.

MAKE JUS WHILE VEGETABLES ROAST:

• Skim off and discard any remaining fat from pan juices. Set pan over 2 burners. Add 1 cup of wine and deglaze pan by boiling it over high heat, scraping up brown bits, 1 minute. Pour into pan juices in cup.
• Cook shallot in 1 tablespoon butter with remaining 1/4 teaspoon kosher salt in a 3- to 4-quart heavy saucepan over medium heat, stirring, until golden, 4 to 5 minutes. Add wine mixture in cup, along with remaining wine in bottle, and boil over high heat until mixture is reduced to 3/4 cup, about 10 minutes.
• Add broth and continue to boil over high heat until mixture is reduced to 1 1/2 cups. Strain mixture through a sieve into another saucepan and whisk in remaining 3 tablespoons butter (cut into pieces) until incorporated. Season sauce with salt and pepper.
• To carve roast, slide a carving knife along inside of ribs to separate meat from bones, then cut ribs into individual bones. Slice meat and serve with vegetables and jus.

PHOTO: LARA FERRONI

RECIPE BY GINA MARIE MIRAGLIA ERIQUEZ

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Anchovy and rosemary roasted lamb

SERVES6

• ACTIVE TIME:30 MIN
 
• START TO FINISH:3 1/2 HR (INCLUDES MARINATING)

APRIL 2005

Lamb with anchovy herb paste is a classic Italian preparation. The anchovy doesn’t come across as fishy tasting—it simply lends a savory note that blends beautifully with the meat.

• 6 garlic cloves
• 9 flat anchovy fillets, drained and patted dry
• 1/4 cup olive oil
• 2 1/2 tablespoons chopped fresh rosemary
• 1 (6- to 7-lb) semiboneless leg of lamb (aitchbone removed), all but a thin layer of fat discarded and lamb tied
• 2 teaspoons salt
• 3/4 teaspoon black pepper

• SPECIAL EQUIPMENT:

   
  a 17- by 11-inch roasting pan (or larger) with a rack; an instant-read thermometer

• ACCOMPANIMENT: 

  salsa verde

MARINATE LAMB:

• Mince garlic and anchovies and mash to a paste with a large heavy knife, then stir together with oil and rosemary in a small bowl. Pat lamb dry and transfer, fat side up, to rack in pan. Make several small 1-inch-deep slits in lamb with a paring knife, then rub marinade over entire surface of lamb, pushing some marinade into slits. Marinate lamb, loosely covered, at room temperature 1 hour.

ROAST LAMB:

• Put oven rack in middle position and preheat oven to 400ºF.
• Sprinkle lamb all over with salt and pepper, then roast until thermometer inserted into thickest part of lamb (almost to the bone but not touching it) registers 125ºF for medium-rare, 1 1/2 to 1 3/4 hours (temperatures in thinner parts of leg may register up to 160ºF). Let stand 30 minutes before slicing.

COOKS’ NOTE: Lamb can be marinated, covered and chilled, up to 5 hours. Bring to room temperature, about 1 hour, before roasting.

RECIPE BY MAGGIE RUGGIERO

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WHOLE ROASTED DUCK

SERVES2

ACTIVE TIME:45 MIN START TO FINISH:2 1/2 HR

NOVEMBER 2003

The rare breeds of Rouen Clair and Duclair from Stone Church Farm (845-658-3243) are small, tender, and have a low fat content, which makes them preferable to commercially available birds. We recommend the aged ducks, which have a richer taste. Order them two weeks ahead to allow preparation and shipping from the farm and request that the necks be removed. Since this recipe calls for a fair amount of soy sauce, it is important to use a brand with well-balanced flavors (such as Kikkoman).

1 (2 1/2-lb) Rouen Clair or Duclair duck (preferably aged), neck removed

3/4 cup dry red wine

3/4 cup soy sauce

1 tablespoon fresh lemon juice

1/3 cup hoisin sauce

1 teaspoon Sichuan peppercorns (optional)

1 (2 1/2-inch) cinnamon stick

1/8 teaspoon dried hot red pepper flakes

3 garlic cloves, smashed

1 (1/4-inch-thick) piece peeled fresh ginger, smashed

1 small onion, quartered

1 cup water

1 tablespoon all-purpose flour

SPECIAL EQUIPMENT: kitchen string; an instant-read thermometer

Put oven rack in middle position and preheat oven to 400°F.

Wash and dry duck, then "groom" it by removing any remaining feathers and quills with tweezers or needlenose pliers. Tie legs together using string, then tuck wings under body to secure.

Combine all remaining ingredients except water and flour in a large sealable plastic bag and add duck. Marinate, chilled, 1 hour.

Transfer duck to a 13- by 9- by 3-inch roasting pan and reserve marinade. Roast 15 minutes. Meanwhile, pour 3/4 cup marinade through a sieve into a 1-quart saucepan and discard remainder. Boil 1 minute and baste duck with marinade. Continue to roast duck until thermometer registers 155°F when inserted in meaty part of a thigh or 160°F in breast (do not touch bone), 15 to 20 minutes more.

While duck continues to roast, add 1 cup water to marinade in saucepan and bring to a boil. Put flour in a heatproof bowl and whisk in 1/4 cup marinade until smooth. Whisk flour mixture into remaining marinade in saucepan until combined well. Simmer over low heat, stirring occasionally, until thick enough to coat back of a spoon, about 3 minutes. Keep warm over low heat, stirring occasionally.

Remove duck from oven and let stand 10 minutes before carving. (Duck will continue to cook, reaching 160°F at leg and 165°F at breast.)

Serve duck with sauce.

SPICED ROASTED TURKEY

SERVES 8

• ACTIVE TIME:1 1/4 HR
 
• START TO FINISH:5 HR (INCLUDES BRINGING TURKEY TO ROOM TEMPERATURE)

Pushing a buttery spice paste underneath the turkey’s skin allows the flavor to perfume the meat—and gives it extra juiciness. Here, we use the favorite Indian combination of garlic and ginger paste, along with the technique of toasting spices and then grinding them, for the freshest, most powerful result. Though the paste may smell pungent, its flavor, once the turkey has been cooked, is quite gentle.

NOVEMBER 2007

• 1 teaspoon black peppercorns
• 1 teaspoon Sichuan peppercorns
• 1 teaspoon coriander seeds
• 2 whole cloves
• 1/2 teaspoon star anise pieces
• 4 teaspoons coarse sea salt
• 2 tablespoons finely grated (with a Microplane) peeled ginger (a 5-inch piece)
• 2 tablespoons finely grated (with a Microplane) garlic (8 cloves)
• 2 tablespoons unsalted butter, softened
• 1 (14-pound) turkey at room temperature 1 hour, any feathers and quills removed with tweezers or needlenose pliers, reserving neck and giblets (discard liver)
• 2 tablespoons vegetable oil
• 2 bunches scallions, coarsely chopped
• 2 carrots, coarsely chopped
• 2 celery ribs, coarsely chopped
• 6 (1/4-inch-thick) slices fresh ginger
• 1 cup Chinese rice wine, such as Shaoxing, or medium-dry Sherry
• 4 to 5 cups reduced-sodium chicken broth
• 1 tablespoon soy sauce
• 3 tablespoons cornstarch

• EQUIPMENT:

   
  an electric coffee/spice grinder; kitchen string; a V-shaped roasting rack; a 17- by 14-inch roasting pan; a 1-quart measuring cup; a fat separator (optional)

MAKE TURKEY:

• Preheat oven to 450ºF with rack in lowest position.
• Toast spices with sea salt in a dry small heavy skillet over medium-low heat, stirring occasionally, until fragrant and coriander is a shade darker, 8 to 10 minutes. Transfer to grinder and pulse until finely ground. Reserve 1 teaspoon spice mixture, then stir together remaining spice mixture with grated ginger, garlic, and butter to form a paste.
• Rinse turkey inside and out, then pat dry. Fold neck skin under body. Starting at large cavity end of turkey, gently slide your fingers between skin and flesh of breast and legs to loosen skin, being careful not to tear skin. Using a spoon, slide spice paste under skin of turkey breast and legs, pushing butter out of spoon with a finger on outside of skin (do not put spice paste under turkey skin in advance). Tie drumsticks together with kitchen string and tuck wings under body.
• Pat giblets and neck pieces dry and cut into 1-inch pieces. Heat vegetable oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté giblets and neck pieces, stirring occasionally, until golden, about 5 minutes. Add scallions, carrots, celery, and sliced ginger and sauté, stirring, until lightly browned, about 8 minutes.
• Add rice wine and boil, stirring and scraping up any brown bits, 1 minute. Stir in 4 cups broth, soy sauce, and reserved teaspoon spice mixture and bring to a boil. Pour mixture into roasting pan, then set rack in roasting pan, arranging neck pieces and vegetables around rack as necessary (liquid should be just below bottom of rack).
• Roast turkey on rack, rotating pan 180 degrees halfway through roasting, until an instant-read thermometer inserted into fleshy part of thighs (test both, close to but not touching bone) registers 170ºF, 1 1/2 to 2 hours.
• Carefully tilt turkey so juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175ºF).

MAKE GRAVY WHILE TURKEY STANDS:

• Strain pan juices through a large fine-mesh sieve into 1-quart measure, pressing hard on and then discarding solids, and let stand until fat rises to top. Skim off and discard fat. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measuring cup, discarding fat.) You should have 4 cups stock. If there is less, add more broth. If there's more, boil to reduce. Transfer all but 1/2 cup stock to a heavy medium saucepan and bring to a boil.
• Whisk together cornstarch and 1/2 cup reserved stock in a small bowl until smooth, then whisk into boiling stock and boil, whisking occasionally, 2 minutes. Serve turkey with gravy.

COOKS' NOTE: Spice mixture can be toasted and ground 1 day ahead and kept in an airtight container at room temperature.

PORCINI-CRUSTED BEEF TENDERLOIN WITH TRUFFLE BUTTER SAUCE

MAKES10 TO 12 SERVINGS

• ACTIVE TIME: 40 MIN 
  TOTAL TIME: 1 1/2 HR

Mushrooms and beef have long been an inspired combination, and here they’re joined in a particularly sophisticated way. Dried porcini mushrooms grind to a powder in no time in a blender and add a subtle woodsiness to the beef, while the truffle butter enriches the sauce with its heady aroma. Black-truffle butter is the best deal going. It gives you tremendous flavor at an affordable price, a fraction of the cost of a fresh black truffle. For another take on this classic cut, see our recipe for Rosemary-Crumb Tenderloin with Pancetta-Roasted Tomatoes.

PUBLISHED IN GOURMET LIVE 12.21.11

INGREDIENTS:

• 1 (6- to 6 1/2-pound) whole beef tenderloin, trimmed of fat, silverskin, and the chain (see Cooks’ Notes); or a 5- to 5 1/2-pound well-trimmed tenderloin roast
• Salt
• Freshly ground black pepper
• 4 tablespoons olive oil, divided
• 1/2 ounce (about 1/2 cup) dried porcini mushrooms, ground to a powder in a blender
• 1/4 cup (2 ounces) black-truffle butter, softened
• 1/4 cup all-purpose flour
• 1 pound crimini (baby bella) mushrooms, trimmed and quartered into wedges
• 3 cups beef stock or low-sodium broth, divided
• 1/2 cup chopped scallion greens

EQUIPMENT:

• Kitchen string; large heavy roasting pan; instant-read thermometer

INSTRUCTIONS:

• Make a deep cut into the top side of tenderloin, about 4 inches from tail end, to facilitate folding the tail end under the roast to give the meat a more uniform thickness. Tie roast at 1-inch intervals with kitchen string.
• Heat oven to 350°F with rack in middle.
• Pat tenderloin dry and sprinkle all over with 1 teaspoon each salt and pepper, rubbing into meat.
• Set roasting pan over 2 burners, then add 3 tablespoons oil and heat over medium-high heat until shimmering. Brown tenderloin on all sides, about 10 minutes.
• Sprinkle porcini powder evenly on top of tenderloin and roast in oven until thermometer inserted diagonally 2 inches into center of thickest part of meat registers 120°F, 30 to 40 minutes.
• Toward end of roasting tenderloin, stir together truffle butter and flour. Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until shimmering, and sauté mushrooms with 1/4 teaspoon each salt and pepper until liquid released by the mushrooms evaporates and mushrooms are tender and golden, 10 to 12 minutes.
• Add 2 cups stock to skillet and simmer, stirring up brown bits, 1 minute. Remove skillet from heat.
• Transfer tenderloin to a cutting board and let stand 15 minutes (internal temperature will rise to about 130°F for medium-rare).
• Set roasting pan over 2 burners and add remaining 1 cup stock. Bring to a boil, scraping up brown bits, then pour stock into mushroom mixture in skillet.
• Bring mushroom mixture to a boil and whisk in truffle butter mixture, bit by bit. Reduce heat and simmer, whisking occasionally until thickened, about 2 minutes. Stir in scallion greens and salt and pepper to taste.
• Cut tenderloin into 1/2-inch-thick slices, discarding string, and serve with sauce.

COOKS’ NOTES:

• Whole tenderloins can come in various stages of trimming, particularly those from big-box stores. Some still have the chain attached—a long, thin, loose muscle hanging onto one side of the tenderloin—which you’ll want to remove and save for something like kebabs. (Either ask the butcher to do the honors or do it yourself.) Whether the tenderloin comes trimmed (a.k.a. peeled) or not, make sure there is no fat or silverskin left on the outside. If there is, remove it yourself with a sharp knife.
• Porcini mushrooms can be ground 1 week ahead and kept in an airtight container at cool room temperature.
• You can find black-truffle butter at specialty foods stores, or order it online from Amazon or D’Artagnan.
• Crimini mushroom mixture can be made 1 day ahead and refrigerated once cooled. Reheat before proceeding with recipe.

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Spicy beef nachos

Ultimate Spicy Beef Nachos

Ingredients:

Servings: 8

1/2 cup refried beans, canned

3 tablespoons shredded monterey jack pepper cheese

1 tablespoon chopped pickled jalapeno chile

Spicy Beef

2 teaspoons vegetable oil

1 small onion, chopped fine

3 garlic cloves, minced

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1 teaspoon salt

1 lb 90% lean ground beef

2 tablespoons tomato paste

1 teaspoon brown sugar

1 medium canned chipotle chili, chopped, plus 1 teaspoon adobo sauce

1/2 cup water

2 teaspoons lime juice

Assembly

9 1/2 ounces tortilla chips

4 cups shredded monterey jack pepper cheese

2 jalapeno chiles, sliced into thin rings (medium)

Directions:

1

Adjust oven rack to middle position and heat oven to 400 degrees.

2

For the beans: Pulse ingredients in food processor until smooth. Transfer to bowl and cover with plastic wrap.

3

For the beef: Heat oil in large skillet over medium heat until shimmering. Cook onion until softened, about 4 minutes. Add garlic, chili powder, cumin, oregano, and salt and cook until fragrant, about 1 minute. Add beef and cook, breaking meat into small bits with wooden spoon and scraping pan bottom to prevent scorching, until no longer pink, about 5 minutes. Add tomato paste, sugar, chile, and adobo sauce and cook until paste begins to darken, about 1 minute. Add water, bring to simmer, and cook over medium-low until mixture is nearly dry, 5 to 7 minutes. Stir in lime juice and transfer mixture to plate lined with several layers of paper towels. Use more paper towels to blot up excess grease.

4

To assemble: Spread half of chips on large serving platter or 13 by 9-inch baking dish. Dollop half of bean mixture over chips, then spread evenly. Scatter half of beef mixture over beans, top with 2 cups cheese and half of jalapeños. Repeat with remaining chips, beans, beef, cheese, and jalapeños. Bake until cheese is melted and just beginning to brown, 12 to 14 minutes. Serve with salsa and other suggested garnishes.

Linguine with clams

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photo by Epicurious

yield
Makes 4 to 6 servings

In contrast to American renditions of this dish, which often feature a heavy tomato sauce, the Italian version focuses on the pasta itself. The clam and tomato accompaniment is light and simple. Red pepper flakes add a bit of heat, but you can reduce the amount if you prefer less spice.

In Italy, the clams would most often be the small-shelled variety known as carpet-shells. In America, the best substitutes are cockles or Manila or littleneck clams.

ingredients

• 3 tablespoons kosher or coarse sea salt
• 1 pound linguine
• 12 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 pound New Zealand cockles or 24 Manila or littleneck clams, scrubbed
• 1 tablespoon plus 1 teaspoon red pepper flakes
• 1 cup dry white wine
• 1 (14-ounce) can whole San Marzano tomatoes in juice, juice reserved and tomatoes coarsely chopped
• 1/2 cup plus 2 tablespoons fresh flat-leaf parsley, coarsely chopped

preparation

In large pot over moderately high heat, combine 8 quarts of water to boil and salt. Bring to boil, then add linguine and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).

Meanwhile, in large sauté pan over moderately high heat, heat 6 tablespoons extra- olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add clams and 1 tablespoon red pepper flakes and sauté 1 minute. Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.

Reserve 1/2 cup cooking water, then drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some of reserved cooking water to keep moist. Remove from heat. Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, and extra-virgin olive oil, tossing to coat. Transfer to serving dish and serve immediately.

Ground Beef Nachos Recipe

Cook Time: 30 minutes

Total Time: 30 minutes

Ingredients:

1 package of ground beef (the amount is up to you)

1 can (16 ounces) refried beans

1 can (8 ounces) tomato sauce

1/2 cup chopped bell green pepper

1/2 cup chopped onion

1 envelope of taco seasoning, about 1 ounce

1 cup of grated cheddar cheese

1 bag of plain tortilla chips

Preparation:

Heat oven to 350°. Cook ground beef in a large saucepan or Dutch oven. Add all ingredients but the cheddar cheese and chips to the pot and simmer for 10 to 12 minutes. While it is simmering, pour the chips into a casserole dish.

Spread hot mixture over the chips; sprinkle grated cheddar cheese on top and put in the oven for 20 minutes or until cheese is melted and browned. 

Slow Cooked Shortribs with Gremolata

Makes 8 servings

English short ribs are cut lengthwise along the bone, so the meat sits on top. With a day or two of notice, any butcher should be able to cut them to order.

ingredients

• 6 10" English-style bone-in beef short ribs (about 10 pounds)
• Kosher salt, freshly ground pepper
• 1/2 cup coarse fresh breadcrumbs
• 2 garlic cloves, finely grated
• 1 cup chopped fresh flat-leaf parsley
• 1/2 cup grated peeled horseradish or 2 tablespoons prepared horseradish
• 1 tablespoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 3 tablespoons olive oil, divided
• 4 lemons, halved

preparation

Season short ribs generously with salt and pepper; place in a large roasting pan and chill, uncovered, 12 hours.

Preheat oven to 325°F. Toast breadcrumbs on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool.

Add 1 cup water to roasting pan. Cover pan with foil and cook until meat is tender, 2 1/2–3 hours. Uncover pan and increase oven temperature to 400°F. Roast until ribs are browned on top, 25–30 minutes longer.

When short ribs are almost done, mix garlic, parsley, horseradish, lemon zest and juice, breadcrumbs, and 2 tablespoons oil in a small bowl; season gremolata with salt and pepper.

Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook lemons, cut side down, until golden brown, about 4 minutes. Top short ribs with gremolata and serve with seared lemons.