Saveur's 100 Issue - Braised Lamb Shanks

Some very exciting news and recognition for The Hot Plate in 2009!

Check out the Top 100 line up @

http://www.saveur.com/article/Kitchen/The-2009-Saveur-100/2

Braised Lamb Shank Recipe @

http://www.saveur.com/article/Recipes/Braised-Lamb-Shanks-1000068230

Thanks so much for everyone's support!

Chocolate Orange Biscotti with Almonds

A sea of chocolate orange biscotti with almonds. Delicious twice baked cookies that are much easier to make than one might think. The only must have tool is a large very sharp knife for cutting through the initial large cookies.

If you want to make a whack of the biscotti like I did then simply double the recipe, but remember to up the butter by 2 tbsp after doubling. After all, an extra bit of butter never hurt anybody!

Chocolate Orange Biscotti with Almonds (Makes 2 dozen)

Ingredients:

4 tbsp (1/2 stick) unsalted butter, melted

1 cup granulated sugar

2 eggs, room temperature

2 cups all purpose flour

2 tsp baking powder

1/2 tsp salt

1 tsp pure vanilla extract

2 tsp orange zest

2 tbsp freshly squeezed orange juice

1 tbsp Grand Marnier or other orange flavored liqueur (optional)

2/3 cup 1/2 inch pieces of 70% or bittersweet chocolate

2/3 cup whole almonds

Special equipment: parchment paper

Steps:

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.

2. In a large mixing bowl cream* together melted butter and granulated sugar until light and fluffy, about 5 minutes.

3. Add the eggs, vanilla extract, zest, orange juice and Grand Marnier (if using). Mix until just combined.

4. In a smaller mixing bowl stir together flour, baking powder and salt.

5. Add the dry mixture (flour, baking powder and salt) to the large mixing bowl. Mix until just combined and dough still feels slightly sticky.

6. Gently fold in chocolate pieces and almonds until evenly distributed through the batter, make sure not to over mix.

7. Divide into two equal pieces.

8. This part is a bit tricky since the dough is sticky. To avoid getting into a sticky mess wet your hands with warm water before handling the dough. Pick up the first half and smooth into a long 3 inch wide log on one side of the baking sheet. It should only be about 1 1/2 inch in the middle of the log. If the dough starts to get sticky just wet your hands again.

9. Wet hands again and repeat on the other side of the baking sheet with the remaining dough, leave 2 inches in between the logs.

10. Bake for 25 minutes until golden brown.

11. Remove from oven and transfer to rack to let them cool for 10-15 minutes.

12. Using a large sharp knife cut the logs widthwise into 1 inch wide biscotti.

13. Return the biscotti to the baking sheet by laying them cut side up. Return to oven at 350 for 10 minutes. Turn off the oven and let the biscotti continue to dry out as the oven cools for 10 minutes.

14. Once biscotti feel almost dry move them back to the racks to cool completely.

Enjoy with a warm cup of coffee or hot cocoa! The breakfast of champions!

Bison Burgers

Bison Burgers (Makes 8 1/4 lbs burgers)

Ingredients:

2 lbs ground bison
2 tsp Cumin seeds
1 tsp Coriander seeds
1 tsp Fennel seeds
¼ tsp Crushed red peppers
Zest of 1 lemon
Salt and pepper
8 kaiser rolls

Toppings:

1 head of Boston lettuce
2 beefsteak tomatoes, sliced
½ red onion, cut into ¼ inch slices
8 slices aged gouda
2 roasted red peppers, sliced
2 jalapenos, sliced
Ketchup
Mustard

Steps:

1. Toast the cumin, coriander, fennel and crushed red pepper in a non-stick pan over low-medium heat until fragrant, about 5-8 minutes.
2. Using a pestle and mortar or coffee grinder blend the spices together until medium-fine grain.
3. Combine the spices and meat until completely incorporated. Divide into 8 equal portions, about ¼ lbs each and shape into 1 inch patties. Hint: to avoid the burgers cooking into balls that won’t be level to support the toppings make a small divot in the center.
4. Preheat grill to high until searing hot, about 10 minutes.
5. Meanwhile, prep the ingredients on a large platter so that people can customize their burgers.
6. Spray the grill with non-stick spray, and grill burgers for 8 minutes, don’t touch! Flip burgers, top with cheese and grill for another 8 minutes until fully cooked and cheese melted.
7. Serve burgers on buns and allow guests to top their own burgers.

Chunky Guacamole

Rustic Chunky Guacamole (Serves 8)

Ingredients:

3 ripe avocadoes cut into 1 inch chunks
3 tbsp finely chopped white onion
2 tbsp finely chopped tomato
1 jalapeno, seeded and finely diced
3 tbsp finely chopped cilantro
Juice of 1 lime
1 tsp kosher salt
Tortilla chips

Steps:

1. Combine all of the ingredients saving cilantro for the end to gently fold in, to avoid bruising.

Moroccan Salad

Moroccan Salad (Serves 4)

Ingredients:

2 red peppers, halved and cored
1 yellow pepper, halved and cored
1 orange pepper, halved and cored
2 tbsp olive oil, divided
Zest of 1 lemon
1 tsp cumin seeds
½ tsp coriander seeds
Salt and pepper
2 tbsp fresh cilantro, chopped

Step:

1. Preheat broiler to high with top rack 6 inches from heat.
2. Flatten the peppers on a baking sheet skin side up and drizzle with 1tbsp of olive oil.

3. Broil until fully charred, not just a little black.
4. Remove to a bowl and cover with plastic wrap. Let them steam for 10-15 minutes until cool enough to handle.
5. Meanwhile preheat a dry non-stick skillet over low-medium heat. Add the cumin and coriander seeds and toast until fragrant, about 8 minutes. Grind using pestle and mortar or coffee grinder.

6. Whisk together with 1 tbsp olive oil, lemon zest, ground cumin and coriander and salt and pepper.
7. Peel the skins off the peppers, slice into medium strips and toss with dressing. Garnish with fresh cilantro and serve warm, room temperature or cold.

Grilled Caramelized Pineapple

Grilled Caramelized Pineapple (serves 8)

Ingredients:

1 pineapple, peeled and cored and sliced into 8 equal rings
3 tbsp butter, melted
3 tbsp brown sugar
¼ cup gold or dark rum
1 cup whipping cream
1 vanilla bean, split lengthwise and seeds scraped out

Steps:

1. Preheat grill to medium-high.

2. Combine melted butter, brown sugar and rum. Coat each of the pineapple rings.

3. Spray grill with non-stick spray, and grill for 2-3 minutes. Meanwhile, whip cream and seeds from the vanilla bean (if you have to do it by hand with a whisk do it in advance and store in the fridge) into stiff peaks.

4. Flip and baste the rings with the glaze remaining in the dish. Continue to grill for 3 minutes.

5. Plate the pineapples with a dollop of whipped cream.

Baby Arugula with Lemony Yogurt Dressing

Baby Arugula Salad with Lemony Yogurt Dressing

Serves 8

Ingredients:

4 cups baby arugula
6 tbsp sliced almonds, toasted
¼ cup dried cranberries
½ cup plain yogurt
4 chives, finely chopped
6 mint leaves, finely chopped
1 tsp lemon zest
1 tbsp lemon juice
2 tbsp white wine vinegar
1 tsp clover honey
Salt and pepper
2 tbsp extra virgin olive oil

Steps:

1. Prepare the almonds in advance by toasting them in a dry non-stick skillet over low-medium heat until lightly golden, about 10 minutes. Keep tossing them to ensure that they color evenly.

2. Make dressing by whisking together yogurt, chives, mint, lemon zest/juice, white wine vinegar, honey and 1 tsp kosher salt.

3. Just before serving toss arugula thoroughly with extra virgin olive oil and lightly season with salt and pepper. Divide the salad evenly between plates. Drizzle with the dressing and garnish with sliced almonds and cranberries.