Almond Granola with Dried Fruit

From America's Test Kitchen Season 14: Oatmeal Muffins and Granola 

• 1/3 cup maple syrup 
• 1/3 cup packed (2 1/3 ounces) light brown sugar 
• 4 teaspoons vanilla extract 
• 1/2 teaspoon salt 
• 1/2 cup vegetable oil 
• 5 cups old­-fashioned rolled oats - Do not use quick oats
• 2 cups (10 ounces) raw almonds, chopped coarse 
• 2 cups raisins or other dried fruit, chopped 

WHY THIS RECIPE WORKS:

Store-­bought granola suffers from many shortcomings. It’s often loose and gravelly and/or infuriatingly expensive. We wanted to make our own granola at home, with big, satisfying clusters and crisp texture. The secret was to firmly pack the granola mixture into a rimmed baking sheet before baking. Once it was baked, we had a granola “bark” that we could break into crunchy clumps of any size. 

Makes about 9 cups 

Chopping the almonds by hand is the first choice for superior texture and crunch. If you prefer not to hand chop, substitute an equal quantity of slivered or sliced almonds. (A food processor does a lousy job of chopping whole nuts evenly.) Use a single type of your favorite dried fruit or a combination. 

INGREDIENTS INSTRUCTIONS 

1. Adjust oven rack to upper­-middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper. 
2. Whisk maple syrup, brown sugar, vanilla, and salt in large bowl. Whisk in oil. Fold in oats and almonds until thoroughly coated. 
3. Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (about 3/8 inch thick). Using stiff metal spatula, compress oat mixture until very compact. Bake until lightly browned, 40 to 45 minutes, rotating pan once halfway through baking. Remove granola from oven and cool on wire rack to room temperature, about 1 hour. Break cooled granola into pieces of desired size. Stir in dried fruit. (Granola can be stored in airtight container for up to 2 weeks.) 

GRANOLA GONE WRONG - Most store­-bought granola is so bad (and so overpriced), we're surprised anyone ever buys it. Without oil to provide moisture, fat­-free versions contain dry, dusty oats. Baked with the other ingredients, dried fruit turns tough and leathery. Loose oats, versus chunks, too readily absorb the milk or yogurt and turn soggy. 

KEYS TO CHUNKIER GRANOLA 

PRESS DOWN - Spread oat mixture onto parchment­-lined baking sheet. Press it firmly with spatula to create compact layer. 

BAKE BUT DON'T STIR - Bake granola at 325 degrees for 40 to 45 minutes. Rotate pan halfway through baking but don't stir. BREAK UP Break cooled granola "bark" into pieces as large as you'd like. 

FOR BETTER GRANOLA, ADD FAT - When we mixed up a batch of granola in which we left out the oil, the resulting cereal was a real flop, the oats having taken on a crisp but overly dry consistency. It turns out that fat is essential for creating a likable crispness. 

Here’s why: When the water in a viscous liquid sweetener (like the maple syrup in our recipe) evaporates in the heat of the oven, the sugars left behind develop into a thin coating on the oats and nuts. But without any fat, the sugar coating will become brittle and dry. Only oil can provide a pleasantly crisp coating with a sense of moistness. 

Kickin Chili

Published on Emerils.com (https://www.emerils.com)

A hint of cinnamon and dark beer gives this chili a distinctive taste. Try using Negra Modelo dark beer from Mexico. Since this makes a big batch, it's perfect for a party or game-day tailgating!

Yield

About 5 quarts, 12 entree-size servings

Ingredients

• 2 tablespoons vegetable oil
• 4 pounds ground beef
• 4 cups chopped yellow onions
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons Essence
• 2 teaspoons cayenne pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon crushed red pepper
• 1 bay leaf
• 2 tablespoons minced garlic
• 4 12-ounce bottles dark beer
• 2 28-ounce cans whole tomatoes, crushed
• 2 tablespoons tomato paste
• 1 tablespoon salt
• 1 tablespoon plus 1 teaspoon dark brown sugar
• 1 ounce (1 square) unsweetened chocolate
• 6 cups cooked red kidney beans (see Note) or four 15-ounce cans, drained and rinsed
• 1 cup grated Cheddar cheese, for garnish
• 1 cup finely chopped green onions, for garnish
• 1/2 cup chopped fresh cilantro, for garnish

Directions

Heat the oil in a large heavy pot over high heat. Add the beef and brown well, about 10 minutes. 

Add the onions, chili powder, cumin, Southwest Essence, cayenne, cinnamon, crushed red pepper, and bay leaf and cook, stirring often, until the onions soften, about 8 minutes. 

Add the garlic and cook until fragrant, about 30 seconds. 

Add the beer and cook until the foam subsides, about 1 minute. 

Add the tomatoes, tomato paste, salt, brown sugar, and chocolate to the pot. Stir well and bring to a boil. 

Reduce to a simmer and cook until slightly thickened, about 1 hour, stirring occasionally to prevent the chili from sticking to the bottom of the pot. 

Skim off as much fat as possible. 

Add the beans, return to a simmer, cover, and cook until thickened, about 1 1/2 hours longer. 

Serve with the cheese, green onions, and cilantro alongside as garnish.

Note: To make 6 cups cooked red kidney beans: Soak 1 pound dried beans for 6 hours or overnight. Drain the beans and place them in a large saucepan. Add water to cover by 2 inches and bring to a boil. Reduce the heat to a simmer and cook until just tender, 30 to 45 minutes. Drain and set aside to cool.

Cooking Method: Simmering

Effort Level: Simple

Source URL: https://www.emerils.com/126568/kickin-chili

Carrot Cake

Cake

• 2.25 cups flour 
• 2 cups sugar
• 2 tsp baking soda
• 2 tsp cinnamon (heaping)
• 1 tsp salt
• 1 cup oil
• 3 cups shredded carrots
• 4 eggs
• 1/4 cup water

Frosting

• 16 oz powdered sugar
• 8 oz cream cheese
• 1 tsp vanilla (butter-nut)
• 1 stick butter
• 1 cup chopped nuts

grease and flour pan

bake 350 for about an hour

Tomato Sauce - Ulitmate Portion Fix

 GRANDMA’S TOMATO SAUCEO SERVES: 28 (approx. 2 Tbsp. each) 

Prep Time: 40 min.                Cooking Time: 1 hr. 15 min. (minimum) 

CONTAINER EQUIVALENTS (per serving): 1 Green  ½ Gray

- 2 Tbsp. olive oil 

- ¾ cup onion, chopped (approx. 1 medium) 

- 4 cloves garlic, finely chopped 

- 3 oz. tomato paste 

- ¼ cup red wine 

- 2 cans (28-oz. ea.) whole peeled tomatoes, pureed (preferably San Marzano) 

- 2 Tbsp. coconut sugar 1 tsp. sea salt (or Himalayan salt) 

- ¼ tsp. ground black pepper 

- 3 oz. Parmesan (or Parmigiano) cheese rind 

- 3 Tbsp. finely chopped fresh basil 

1. Heat oil in large saucepan over medium-high heat. 

2. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

3. Add garlic and tomato paste; cook, stirring constantly, for 2 to 3 minutes. Do not let tomato paste burn. 

4. Add wine; cook, stirring constantly, for 2 to 3 minutes. 

5. Add tomatoes, sugar, salt, and pepper. Bring to a boil, stirring frequently. Reduce heat to low; gently boil, stirring occasionally, for 3 minutes. 

6. Add cheese rind; cook, uncovered, stirring occasionally, for 1 hour. 

7. Remove cheese rind. Add basil; mix well. 

RECIPE NOTES: 

• Choosing the right canned tomato can be tricky. Quality definitely matters, but price doesn’t always reflect quality. Look out for tomatoes that appear pale and watery, or taste bland and overly acidic. Let taste be your guide. Also, I always buy whole peeled tomatoes and blend or crush them myself because producers save the best tomatoes for whole canning, and send the lower-quality yield to the grinder. 

• The Parmesan rind is not totally necessary, but it is a great way to add depth to the sauce without much by way of extra calories. I always save the rinds from hard cheeses like Parmesan and pecorino Romano to add to sauces and soups for extra flavor. 

• If cooking the sauce for a long time, to further develop the flavors, add 1 to 2 cups water, ¼ cup at a time, to achieve desired consistency; cook, on very low heat, covered, stirring about every 5 to 10 minutes, for 4 to 6 hours. 

• Store in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Grilled Basil-Marinated Chicken

Level: Easy
Total: 3 hr 31 min

Prep: 16 min
Inactive: 3 hr
Cook: 15 min

Yield: 4 servings

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon chopped basil leaves, plus 4 sprigs for garnish
• 1 tablespoon finely chopped red onion
• 2 teaspoons kosher salt
• 1 teaspoon whole black peppercorns
• 1 clove garlic, chopped
• 4 boneless, skinless chicken breast halves (about 2 pounds)

Directions
Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate for at least 3 hours and up to 12 hours.

When ready to cook, build a charcoal fire or preheat gas grill.
Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a platter and garnish with the basil sprigs.

Sweet and Spicy Chili Glazed Grilled Shrimp

Sweet and Spicy Chili Glazed Grilled Shrimp
From Sonoma Cooking Class

Serves 8 as an appetizer

2 lb raw, shelled, de-veined shrimp
1 tbsp garlic, minced
1/4 cup fresh ginger, minced
1/4 cup hot chili garlic paste
1/2 cup honey
1/2 cup fresh-squeezed lime juice
Kosher Salt
Freshly-ground black pepper
1/2 cup Rice bran oil

- Rinse shrimp in cold water and place in a large ziploc bag
- combine garlic, ginger, both chili pastes, honey, lime juice, salt, pepper, and oil in a large bowl.  Whisk thoroughly.  Set aside 1 cup of the marinade.
- Pour remaining mixture over shrimp and refrigerate for 1 hour.
- When ready to cook, thread shrimp onto skewers
- If using bamboo skewers, soak in water for at least 1/2 hour before skewering.  Preheat outdoor grill to medium high. Place all skewers on grill.
- When they've cooked for 1 1/2 - 2 minutes, quickly flip them over brush with any remaining marinade that's in the bag.  Cook for another 1 1/2 - 2 minutes, or until opaque and pink.  Shrimp cook extremely quickly and you don't want to overcook them.
- Remove skewers from grill and remove shrimp from skewers and, drizzle with reserved marinade, and squeeze with extra lime if you desire.

Grilled Pineapple with Bourbon Caramel and Lime Zest

Grilled Pineapple with Bourbon Caramel and Lime Zest
From Sonoma Cooking Class

Serves 6
1/2 cup brown sugar
2 tsp lime zest
1 pineapple, peeled, cored, and cut into 6 wedges

- Preheat an outdoor grill for medium-high heat and lightly oil the grate
- Whisk brown sugar and cinnamon together in a bowl.  Pour sugar mixture into a large re-sealable plastic bag.  Place pineapple wedges in bag and shake to coat each wedge.
- Grill pineapple wedges on the preheated grill.  Serve with Bourbon Caramel.


Bourbon Caramel

1 cup sugar
1/4 cup water
1/2 cup heavy cream
1 tbsp bourbon
pinch of salt

- Simmer sugar and 1/4 cup water on medium heat, swirling pan NOT stirring for about 15 minutes or until a deep amber color is reached.  Watch closely as not to let it burn.
- Turn off burner and remove from heat and slowly add cream while stirring.  Add pinch of salt and bourbon and place back on still-warm burner for another minute while stirring.
- Transfer to a heat-safe dish or bottle and let cool.