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Here's what you need: graham cracker crumbs, butter, cream cheese, sugar, milk, sour cream, flour, bourbon whiskey, eggs, dark brown sugar, cornstarch, salt, egg yolks, maple syrup, cream, butter, roasted pecan, whole roasted pecan

Kentucky Derby Pecan Pie Cheesecake Recipe by Tasty

graham cracker crumbs

butter, melted

oz cream cheese,

sugar

milk

sour cream

flour

bourbon whiskey, divided

eggs

dark brown sugar

cornstarch

salt

maple syrup, corn syrup

cream, warm to the touch

butter, cold

pecan,

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In a bowl, combine the graham cracker crumbs and melted butter. Stir to combine.

Pour the mixture into a 9-inch (23 cm) springform pan and press it evenly into the bottom and halfway up the sides. Transfer to the refrigerator to chill.

In a large bowl add the cream cheese, sugar, and milk. With a hand mixer, beat until fluffy and fully incorporated.

Add in the sour cream, flour, 2 teaspoons of the bourbon, and the two eggs and gently continue to mix until the cream cheese filling is smooth.

Pour the mixture into the springform pan with the graham cracker crust and bake for 1 hour, or until the cheesecake no longer jiggles.

While the cheesecake is cooking, prepare the stove-top pecan pie filling.

In a bowl combine the brown sugar, cornstarch, and salt, stir together and pour into a medium saucepan on low heat.

Pour in the egg yolks, maple syrup, and warm cream and whisk until smooth.

Cook on low heat until the mixture thickens like a pudding, 5-10 minutes. Remove from the heat.

Stir in the cold butter and the final teaspoon of bourbon and whisk until fully emulsified. The pudding-like mixture should be around room temperature.

Fold in the roasted, chopped pecans and then pour the mixture over the cooked cheesecake and spread it out as an even layer.

If you like, sprinkle with extra chopped pecans or garnish with whole pecans.

Let the cheesecake chill in the refrigerator until completely set.

Slice and serve cold or at room temperature.

https://vid.tasty.co/output/92411/landscape_480/1525369249

Here's what you need: olive oil, medium onion, bacon, wild mushrooms, arborio rice, dry white wine, chicken broth, parmesan cheese

One-Pot Bacon And Wild Mushroom Risotto Recipe By Tasty

olive oil

onion,

bacon,

oz wild mushrooms,

arborio rice

dry white wine, such as Sauvignon Blanc

chicken broth

cheese,

One-Pot Bacon And Wild Mushroom Risotto Recipe by Tasty

In a 5-quart Dutch oven, heat the olive oil over medium heat.

Add the onion and cook 3-4 minutes until soft and slightly transparent.

Add the bacon and stir constantly until it starts to crisp.

Add the mushrooms and cook for an additional 2 minutes.

Add the arborio rice and cook for one minute, stirring constantly so the oil coats the grains.

Stir in the white wine and simmer 2-3 minutes, stirring occasionally.

Add one cup (235ml) of the chicken stock and simmer over medium heat for about 5 minutes, stirring occasionally.

Once the rice absorbs most of the liquid, continue to add 1-2 cups (235-470ml) of stock at a time until the liquid is absorbed and the rice is cooked through, about 25-30 minutes total.

NOTE: The risotto should be al dente and fall back in on itself when you run the spoon along the bottom of the pot.

Stir in the Parmesan cheese and remove from the heat.

Serve and garnish with extra Parmesan cheese.

https://vid.tasty.co/output/25848/mp4_640x640/1488923774

Here's what you need: seedless raisin, dried currant, prune, dried cherry, cherry brandy, dark rum, cinnamon stick, star anise, candied citrus peel, sugar, water, all-purpose flour, ground cinnamon, nutmeg, ground allspice, baking powder, unsalted butter, dark brown sugar, large eggs, vanilla extract, angostura bitters, sliced almond, cherry brandy, dark rum, dry sherry

Trinidad Black Cake Recipe By Tasty

raisin

currant

prune, pitted

cherry

cherry brandy

dark rum

cinnamon

star anise

candied citrus peel, mixed

water

all-purpose flour

¼ teaspoon nutmeg, freshly grated

allspice

baking powder

unsalted butter, softened

dark brown sugar, packed

vanilla extract

angostura bitters

almond

dry sherry

Trinidad Black Cake Recipe by Tasty

Make the soaked spiced dried fruit: In a medium saucepan, combine the raisins, currants, prunes, cherries, cherry brandy, rum, cinnamon stick, and star anise. Cook over medium heat until just boiling, then remove from the heat and let steep for 1-2 hours.

About 20 minutes before making the cake batter, make the burnt sugar syrup: Add the sugar to a small nonstick saucepan over medium-high heat. Let the sugar deeply caramelize, turning almost black and smoking a bit. Reduce the heat to low and carefully pour in the water (it will steam) and stir vigorously to incorporate. Let the syrup remain in saucepan while it cools, about 15 mins. If it hardens too much before using, add a little more water and stir over low heat.

Remove the cinnamon stick and star anise from the soaked fruit mixture. Transfer to a food processor, add the candied citrus peel, and pulse into a chunky paste. Set aside.

Preheat the oven to 350˚F (180˚C). Grease 2 8-inch or 1 10-inch (25 cm) round cake pans.

Make the cake batter: In a medium bowl, combine the flour, cinnamon, nutmeg, allspice, and baking powder. Set aside.

In a large bowl, cream the butter and brown sugar with an electric hand mixer. Once light and fluffy, beat in the eggs, 1 at a time.

With the mixer running, add ⅓ of the flour mixture then ½ of the fruit paste, then another ⅓ of the flour. Switch to a rubber spatula and fold in the remaining fruit paste and flour.

Add the burnt sugar syrup, vanilla, bitters, and sliced almonds. Fold quickly to incorporate so the syrup doesn’t harden.

Transfer the batter to the prepared baking pan(s).

Bake for 1 hour, then reduce the oven temperature to 250˚F (120˚C), and bake for 45 minutes more, until the cake is dark in color and a toothpick inserted in the center comes out clean.

While the cake is baking, make the soaking liquid: In a liquid measuring cup or small bowl, combine the rum, cherry brandy, and sherry.

Let the cakes to cool for 5 minutes, then carefully run a knife around the edges of the pans. Slowly pour the soaking liquid over each of the cakes, a little at a time, allowing it to soak in. (Reserve about ¼ cup for serving) Let the cakes cool completely in the pans.

You can serve the cake immediately, but the flavor improves with time. Wrap the cooled cakes in plastic wrap and refrigerate for up to 2 months. Pour ½ cup of rum over the cake every 7 days to keep moist while storing.

Brush with more of the soaking liquid before slicing and serving.

https://vid.tasty.co/output/121122/landscape_480/1545433074

Here's what you need: yellow onion, garlic, crushed red pepper flake, tomato paste, whole tomato, red wine, whole milk ricotta cheese, ground pork, ground beef, fresh basil, fresh oregano, fresh sage, fresh rosemary, fresh flat-leaf parsley, extra virgin olive oil, bone marrow, spaghetti, grated parmesan cheese, plain breadcrumbs

Spaghetti and Meatballs with Bone Marrow Sauce by Richard Blais Recipe by Tasty

yellow onion, diced

garlic,

red pepper flake

tomato paste

tomato,

red wine

whole milk ricotta cheese

oz pork

ground beef

fresh basil, chopped

fresh oregano, chopped

fresh sage, chopped

fresh rosemary, chopped

fresh flat-leaf parsley, chopped

extra virgin olive oil

¼ cup bone marrow, chopped

oz spaghetti, cooked

parmesan cheese

breadcrumbs,

In a large pot over medium heat, mix the onion, garlic, and red pepper flakes. Cook until the onions start begin to soften, about 3 minutes.

Remove half of the onion/garlic mixture and place in a small bowl to cool. Set aside or refrigerate to cool completely.

To the pot with the remaining onions/garlic, add the tomato paste. Cook the tomato paste, about 2-3 minutes, stirring frequently, to caramelize the natural sugars in the paste.

Add red wine and canned tomatoes to the pot. Cook wine and tomatoes, stirring constantly, and scraping the bottom of the pan to make sure nothing burns, until the mixture comes to a low simmer.

Break apart the whole tomatoes using a wooden spoon or squeezing with tongs. Continue to cook over medium-high heat for about 5 minutes to give the alcohol in the wine a chance to evaporate. Add salt and pepper to taste.

Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes longer.

In a medium sized mixing bowl, stir the ricotta with the reserved (and cooled) onion-garlic mixture. Add the ground pork, ground beef, basil, oregano, sage, rosemary, parsley, salt, and pepper. Gently mix together first with a spoon then going in with your hands.

Shape the meat into ping-pong-sized balls and place on parchment lined baking sheet.

Place the meatballs in the fridge if you will not be cooking immediately or if they have warmed from handling (they will keep their shape better if kept cold before cooking!).

Heat oil in a large saute pan over medium-high heat. Working in batches, sear the meatballs lightly on all sides until they begin to brown. They will not be fully cooked at this point.

Transfer the seared meatballs (and any accumulated juices) to the marinara sauce.

Remove the bone marrow from the bone. Add to the meatballs and marinara sauce.

Cover and let simmer for an additional 20 minutes to finish cooking the meatballs and allow the bone marrow to render its fat.

Add cooked spaghetti to the finished sauce and toss to coat.

Serve garnished with toasted breadcrumbs and grated Parmesan cheese.

https://vid.tasty.co/output/33643/mp4_640x640/1496943252

Here's what you need: unsalted butter, extra virgin olive oil, large carrots, leek, large yellow onion, red bell pepper, small fennel bulb, green bell pepper, celeries, garlic, garlic, salt, freshly cracked pepper, tomato paste, dried basil, dried oregano, dried thyme, cayenne, dry white wine, fish stock, crushed italian tomato, bay leaves, sea scallop, shrimp, squid, halibut fillet, manila clam, mussel, sourdough bread, fresh parsley

Cioppino (Seafood Tomato Stew) Recipe by Tasty

unsalted butter, divided

extra virgin olive oil, divided

carrots, peeled, trimmed, and minced

leek, white part only, trimmed, cleaned, and minced

yellow onion, minced

red bell pepper, cored, seeded, and minced

fennel bulb, trimmed, and minced

green bell pepper, cored, seeded, and minced

celeries, minced

garlic, crushed

salt,

pepper,

basil

oregano

thyme

cayenne

dry white wine, divided

fish stock

oz italian

bay leaves

sea scallop

shrimp,

½ lb squid, sliced

halibut fillet,

½ lb manila clam, scrubbed

½ lb mussel, scrubbed

sourdough bread, grilled,

parsley, chopped,

In a large pot over medium heat, melt together 2 tablespoons of butter and 2 tablespoons of olive oil. Add the carrot, leek, onion, red bell pepper, fennel, green bell pepper, celery, and garlic. Season with salt and pepper. Stir and cook until the vegetables are softened, about 15 minutes.

Scoop half of the matignon (sautéed minced vegetables) from the pan and set aside. Stir the tomato paste, basil, oregano, thyme, and cayenne into the remaining vegetables and cook until the tomato paste starts to brown, about 10 minutes.

Next, add half of the white wine to deglaze the pan, stirring to loosen any bits stuck to the bottom of the pot.

Add the fish stock, crushed tomatoes, and bay leaves. Stir together, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season all of the seafood with salt and pepper.

Add the scallops to the pan and sear the first side until golden brown, 3 minutes. Flip and sear on the other side for another 3 minutes. Remove from the pan and set aside. Wipe out the pan if needed.

Add more olive oil as needed, then add the shrimp to the pan and cook for 3 minutes on one side. Flip  and cook on the other side for 3 minutes more. Set aside.

Add more olive oil and the squid to the hot pan and sauté until cooked, 5 minutes.

Add more olive oil and the halibut to the hot pan, along with the crushed garlic and remaining 2 tablespoons of butter. Sear the halibut on one side, then flip and cook on the other side for 3 minutes. Baste the fish with the melted garlic butter as the second side cooks. Remove from the pan and set aside.

Add the clams and mussels to the pan, pour in the remaining cup of white white, then cover the pot and steam for 5 minutes, until the shellfish pop open. Remove the pan from the heat.

Transfer all of the cooked seafood, along with the leftover shellfish steaming liquid and reserved matignon, to the simmering stew; or plate the seafood and reserved matignon artfully in wide bowls and pour the hot stew over the top.

Serve with grilled sourdough bread and garnish with parsley.

https://vid.tasty.co/output/96826/landscape_480/1527875140

Here's what you need: russet potatoes, canola oil, kosher salt, cod fillets, freshly ground black pepper, all-purpose flour, baking powder, beer, fresh parsley, lemon, tartar sauce, ketchup, malt vinegar

Fish And Chips Recipe by Tasty

russet potatoes,

canola oil, for frying

kosher salt,

black pepper,

beer

lemon,

tartar sauce,

ketchup,

malt vinegar,

Add the potatoes to a bowl of cold water to remove excess starch and prevent discoloration.

Pour oil to a depth of 6 inches (15 cm) in a large heavy pot. Heat over medium-high heat until oil reaches 325˚F (160˚C).

Drain the potatoes and blot dry thoroughly with paper towels.

Working in batches, fry the potatoes in the hot oil for about 5 minutes, or until pale golden. With a slotted spoon or spider, transfer to a wire rack to drain. Season with salt.

Increase the heat to high. When the oil temperature reaches 375˚F (190˚C), return the fries to the pot and fry until golden brown. Transfer to the rack to drain again and season with more salt.

Reduce the heat to medium-high to let the oil temperature reduce to 350˚F (180˚C).

Pat the cod fillets dry with a paper towel. Season all over with salt and pepper.

Add 1 cup (125 G) of flour to a plate. Dredge the cod in the flour, shaking off any excess.

In a large bowl, whisk to combine the remaining 1½ cups (185 G) of flour, 1 teaspoon salt, and baking powder. Gradually add the beer, whisking until smooth.

Dip the dredged cod in the batter, turning to coat completely.

Fry the cod in the hot oil until golden brown on all sides, 3-5 minutes. Transfer to a wire rack to drain for 3 minutes. Season with salt.

Garnish the fish and chips with parsley and serve with lemon wedges, tartar sauce, ketchup, and malt vinegar.

https://vid.tasty.co/output/129616/landscape_480/1554923865

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