Beau Mac Recipes

Executive Chef Beau MacMillan is known for his love of fresh ingredients, simple preparation and skillful execution. Here are some of his favorite recipes.

• • Worst Cooks in America Recipes >>

    Cheddar Biscuits with Country Ham

    Ingredients

    • 4 cups all-purpose flour
    • 4 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 2 tablespoons freshly ground black pepper
    • 1 teaspoon kosher salt
    • 1 1/2 cups buttermilk, plus more for brushing
    • 10 tablespoons unsalted butter, cut into 1/4-inch cubes and softened
    • 5 1/2 cups shredded cheddar cheese (recommended: aged Grafton)
    • 1/2 cup chopped green onion
    • Nonstick cooking spray
    • 1/2 pound thinly sliced country ham or prosciutto
    • Red Pepper Jelly, recipe follows, for serving

    Directions

    Preheat the oven to 400 degrees F.

    In a large bowl, whisk together the flour, baking powder, baking soda, pepper, and salt. Add the buttermilk and butter and mix just until incorporated. Don't overmix. Add 2 cups of the Cheddar (leave the rest of the cheese out to come to room temperature) and the green onions and quickly mix to combine. Wrap in plastic wrap and chill for 15 minutes in the refrigerator.

    When you are ready to bake, spray 2 baking sheets with nonstick cooking spray. Tear off pieces of dough and roll into balls about the size of a golf ball. Arrange them on the baking sheets, brush them with a little buttermilk, and bake them until golden brown, about 10 to 14 minutes.

    In a stand mixer using the paddle attachment, whip the remaining room temperature cheese until it is smooth.

    Slice each biscuit in half and spread a teaspoon of whipped Cheddar onto the bottom. Cut a piece of ham to fit and put it on top of the Cheddar. Dollop with 1/2 teaspoon Red Pepper Jelly and cover with the top of the biscuit. Repeat with remaining ingredients and arrange on serving platters to serve.

    Red Pepper Jelly:

    • 3 large red bell peppers, seeded and sliced
    • 3/4 cup apple cider vinegar
    • 3 cups sugar
    • 1/4 teaspoon kosher salt
    • 1 teaspoon crushed red pepper flakes
    • 1 tablespoon minced jalapeno
    • 3 tablespoons liquid pectin (recommended: Certo)

    Add the peppers in the bowl of a food processor and process until they are coarsely chopped but not pureed. Transfer the peppers to a large pot and add the cider vinegar, sugar, salt, crushed red pepper flakes, and jalapeno. Mix well.

    Put the pot over medium-high heat and bring the mixture to a boil, stirring frequently. Add the pectin and continue to cook at a slow rolling boil, stirring frequently, until the jelly drips very slowly from a metal spoon, about 20 minutes. Pour into jars, let cool, cover, and refrigerate for up to 2 weeks.

  • Strawberry, Fig and Goat Cheese Tarts

    Ingredients

    • 2 to 3 sheets puff pastry dough
    • 40 whole fresh figs
    • 2 large eggs
    • 2 tablespoons sugar
    • 1 cup goat cheese
    • 1 cup fresh strawberries
    • 1 vanilla bean
    • 1 tablespoon balsamic vinegar
    • 1 pinch ground clove
    • 1 cup micro greens

    Directions

    Preheat the oven to 375 degrees F.

    Using a small ring mold just a little bit larger than the size of the figs, cut the pastry into 40 individual portions. Line up the puff pastry pieces on a baking sheet.

    Slice off the base end of the figs. Arrange a fig base in the center of each puff pastry round and reserve the remaining fig tops. In a small bowl, beat the eggs with a fork to make an egg wash. Brush the pastry with the egg wash and sprinkle with 1 tablespoon of the sugar. Bake until the puff pastry is crisp and golden brown, approximately 10 to 12 minutes. Remove the tarts from the oven and immediately put a teaspoon of goat cheese into the center of each tart to soften.

    Remove the stems from the fig tops. Cut the figs and strawberries into small slices, put them into a medium saucepan, and sprinkle with the remaining tablespoon of sugar. Cut the vanilla bean in half lengthwise. Using the back of a paring knife, scrape the seeds out of each half of the vanilla bean and add the seeds and the vanilla bean to the fig and strawberry mixture. Add the vinegar and clove. Put the pan over medium-low heat and cook until the fruit is warmed through. Remove the vanilla bean and discard.

    Arrange the tarts on serving platters and spoon a small amount of warm fruit compote over each tart. Garnish with micro greens and serve.

  • Edamame and Crab Ravioli with Orange Beure Blanc

    Ingredients

    Pasta Dough:

    • 1 cup semolina flour, plus extra for dusting
    • 1 cup all-purpose flour, plus extra for dusting
    • 1 teaspoon kosher salt
    • 3 large eggs
    • 1 tablespoon extra-virgin olive oil

    Edamame and crab filling:

    • 1 cup shelled edamame (soy beans), cooked until very tender
    • 1/2 container (4-ounces) soft tofu
    • 1 teaspoon truffle oil
    • 1 teaspoon orange zest
    • 1/4 cup mascarpone
    • 8 ounces fresh Dungeness crabmeat
    • 1 tablespoon basil chiffonade
    • Kosher salt and freshly ground black pepper

    Orange Beurre Blanc:

    • 1 cup white wine
    • 2 tablespoons dry sherry
    • 3 shallots, peeled and chopped
    • 1 tablespoon peeled and chopped ginger
    • 1 bay leaf
    • 1/4 cup heavy cream
    • 2 sticks (8-ounces) unsalted butter, cut into small pieces
    • 1 orange, juiced
    • 2 tablespoons fresh basil chiffonade

    Directions

    For the pasta dough: In a food processor, pulse the flours and salt together to blend. With the machine running, add the eggs, 1 at a time, allowing each to incorporate into the flour mixture. Once incorporated, slowly add the olive oil and continue blending until the mixture starts to form a ball. Remove the ball to a lightly floured work surface and knead it until it is smooth, about 10 minutes. Wrap the dough in plastic wrap and let it rest for 1 hour. While the dough rests, make the filling.

    For the filling: Put the edamame, tofu, and truffle oil into the bowl of a food processor and process until smooth. Transfer this mixture into a large bowl and fold in the orange zest, mascarpone, crabmeat, and basil and season with salt and pepper, to taste

    Roll the pasta: Set the pasta roller on the widest setting. Start with half the pasta dough. Using your hands flatten the dough as much as you can to facilitate it going through the pasta roller. Run the dough through the roller twice dusting it with flour in between rolls if it feels sticky. Fold it into thirds, turn it 90 degrees, and run it through the pasta machine 2 to 3 times. Continue to run the pasta through the machine, reducing the setting between each run, until you get to the second to last setting.

    Make the ravioli: Lay the pasta sheet on a floured work surface. With a 3-inch round cutter, cut out the ravioli circles. Spoon 1 teaspoon of filling into the center of each round. Lightly brush the edges with water, fold the circles over to form half moons, and press to seal the edges. Make sure you get out any air bubbles or your ravioli will explode when you cook them. Transfer them to a sheet tray coated with flour or semolina. Cover and set aside until you are ready to cook them.

    Make the sauce: In a medium saucepan over high heat, add the white wine, sherry, shallots, ginger, and bay leaf. Bring to a boil and reduce until syrupy. Add the cream and cook until it is reduced slightly. Turn the heat to medium-low, remove the bay leaf, and whisk in the butter bit by bit, being careful not to let the sauce boil. When all the butter is incorporated, add the orange juice. Stir in the basil and keep warm.

    To serve: Cook the ravioli in a large pot of boiling salted water over medium-high heat. Drain. Arrange 2 or 3 ravioli on each pasta plate and drizzle with the Orange Beurre Blanc. Serve immediately.

  • Sesame Roasted Eggplant

    Ingredients

    Marinade:

    • 6 tablespoons soy sauce
    • 4 tablespoons sesame oil
    • 3 tablespoons unseasoned rice vinegar
    • 2 tablespoons corn oil
    • 2 tablespoons hot water
    • 6 tablespoons packed light brown sugar
    • 3 tablespoons minced scallion
    • 1 tablespoon finely minced garlic
    • 1 tablespoon finely minced fresh ginger
    • 1/2 teaspoon red chili flakes
    • 1 bunch Thai basil, leaves roughly chopped
    • 2 Japanese eggplants, sliced 1/2-inch thick on the bias
    • 1/2 cup oyster mushrooms, torn into pieces
    • Toasted sesame seeds, for garnish

    Directions

    Preheat the oven to 325 degrees F.

    In a large ovenpoof skillet over medium-high heat, add all of the marinade ingredients. Bring to a boil and cook until reduced by half. Add the eggplant and mushrooms and cook for 5 minutes.

    Put the pan into the oven and cook until the eggplant and mushrooms are soft and caramelized, about 4 to 5 minutes. Transfer to a serving bowl and garnish with sesame seeds.

  • Goat Cheese and Sun-Dried Tomato Crostini

    Ingredients

    • 1 cup drained sun-dried tomatoes in oil
    • 1/2 cup sunflower seeds
    • 1/2 cup packed basil leaves, plus more for garnish
    • 1/2 cup grated Parmesan
    • 3 garlic cloves, smashed, plus 2 whole cloves
    • 1/2 lemon, juiced
    • 1/2 cup extra-virgin olive oil
    • Kosher salt and freshly ground black pepper
    • 2 pounds goat cheese, at room temperature
    • 2 baguettes, sliced on the bias

    Directions

    Preheat the broiler.

    In the bowl of a food processor combine the sun-dried tomatoes, sunflower seeds, basil leaves, Parmesan, 3 smashed garlic cloves, and lemon juice. Add half of the olive oil and puree until smooth. If the mixture seems too thick add more olive oil. Taste and adjust seasoning with salt and pepper. Remove it from the food processor, pour it into a bowl and refrigerate if not using immediately.

    Put the baguette slices onto a baking sheet in 1 layer and toast them on both sides under the broiler until golden brown. Remove them from the broiler and rub each slice with the whole garlic cloves.

    Spread the toasts with the softened goat cheese, top each with a teaspoonful of sun-dried tomato pesto, and garnish with the remaining basil that has been cut into chiffonade. Arrange on serving platters and serve.

  • Roasted Zucchini with Preserved Lemon and Oregano

    Ingredients

    • 2 large zucchini
    • 1/2 cup olive oil
    • 1 tablespoon fresh lemon juice
    • 1 garlic clove, diced
    • 1 tablespoon chopped shallots
    • 1 teaspoon chopped fresh parsley leaves
    • 1 teaspoon chopped fresh oregano leaves
    • Kosher salt and freshly ground black pepper
    • 1/2 cup kalamata olives
    • 1/2 tablespoon chopped preserved lemon, store-bought or homemade

    Directions

    Preheat the oven to 375 degrees F. Put a roasting pan in the oven to preheat.

    Cut the zucchini in half lengthwise, then cut across into thirds. Put the zucchini into a bowl and add the olive oil, lemon juice, garlic, shallots, parsley and oregano, and season with salt and pepper, to taste. Toss to combine.

    Carefully remove the hot roasting pan from the oven and add the zucchini mixture. Put the pan to the oven and roast for 3 minutes. Remove it, and stir in the olives and preserved lemon. Return the pan to the oven and cook for about 3 to 4 minutes, don't let the zucchini get too soft. Transfer to a serving bowl and serve immediately.

  • Basic Crepes

    Ingredients

    For the crepe batter:

    • 4 large eggs
    • 1/4 cup melted unsalted butter, plus more for the pan
    • 1 cup all-purpose flour
    • Kosher salt
    • 2 cups whole milk

    For the bechamel:

    • 3 tablespoons unsalted butter
    • 3 tablespoons all-purpose flour
    • 2 cups whole milk
    • Kosher salt
    • 1/2 cup grated Gruyere

    For the filling:

    • 1 bunch asparagus
    • 1 tablespoon unsalted butter
    • 2 shallots, sliced
    • 1/2 cup dry white wine
    • 1 1/2 cups cooked chicken
    • 1 cup cherry tomatoes
    • 1 tablespoon chopped basil, plus more leaves for garnish
    • Kosher salt and freshly ground black pepper

    Directions

    Make the crepes: Whisk the eggs together in a medium-size mixing bowl. Slowly add the melted butter and whisk until combined. Sift in the flour and salt and stir until combined. Slowly add in the milk. The batter should be runny. Strain the batter and let it rest, refrigerated, for at least 1 hour.

    When you are ready to cook, put a little melted butter into a nonstick pan and put it over medium heat. Ladle the crepe batter into the pan tilting the pan while adding the batter to completely and evenly coat the bottom of the pan. This will take a little practice; usually the first crepe gets scrapped. Once the edge of the crepe begins to pull away from the pan, after about 1 to 2 minutes, use a spatula to get under the crepe and use your fingers to turn it over. The crepe should be golden brown. Cook for 1 minute on the other side, remove it from the pan, and put it onto a plate. Repeat making and stacking crepes, adding more butter to the pan as needed, until all the batter has been used.

    Make the bechamel: In a medium saucepan over medium-high heat, melt the butter. Stir in the flour and cook for 3 to 4 minutes to cook out the raw flour flavor, but do not let it brown. Pour in the milk, whisking constantly to avoid lumps. Season with salt, lower the heat to medium, and cook until the sauce thickens, about 5 minutes. Remove the pan from the heat and stir in the cheese. Keep warm.

    For the filling: Bring a large pot of salted water to a boil over medium heat. Add the asparagus and blanch for about 1 minute, just enough time to set the color but not to overcook it. Immediately plunge the asparagus into a bowl of salted ice water to stop the cooking. When the asparagus is cool, drain and cut it into 1-inch pieces, keeping the tips aside.

    Heat a medium skillet over medium-high heat. Add the butter and shallots and cook until the shallots are soft, about 5 minutes. Pour in the wine and let it reduce by half. Add the chicken, tomatoes and chopped basil and cook until they are warmed through, about 3 minutes. Add the asparagus and 1 cup of the reserved bechamel. Taste and adjust the seasoning.

    Lay a crepe on your work surface. Spoon a couple of tablespoons of the chicken mixture down the center of the crepe. Roll up the crepe like a cigar. Repeat with remaining crepes and filling. (Alternately, spoon the filling mixture over 1 half of the crepe, fold the crepe in half, then in half again to form a triangle).

    To serve, put 2 crepes onto each serving plate. Spoon some of the bechamel sauce over the crepes and garnish with the reserved asparagus tips and some basil leaves. Serve immediately.

  • Potato Pancakes with Salmon Tartare and Dill Creme Fraiche

    Ingredients

    • 1 1/2 pounds unpeeled Yukon gold potatoes, rinsed and roughly chopped
    • 1/2 cup all-purpose flour
    • 2 large eggs
    • 1/2 cup chopped shallots
    • Kosher salt and freshly ground black pepper
    • Canola oil
    • 1 pound sushi grade salmon, boneless and skinless
    • 1 tablespoon capers in brine, drained
    • 1 tablespoon extra-virgin olive oil, plus more for drizzling
    • Fresh lemon juice
    • 1 cup baby spinach
    • 1 cup frisee leaves
    • 1 tablespoon chopped chives
    • 3 tablespoons chopped fresh dill
    • Dill Creme Fraiche, recipe follows
    • 4 ounces fresh salmon roe

    Directions

    In the bowl of a food processor, add the potatoes, flour, eggs, and shallots. Pulse until everything is just blended and the consistency of the batter is chunky. Season, to taste, with salt and pepper.

    In a large skillet over medium-high heat, add a thin layer of oil. Pour about 1 tablespoon of the batter into the skillet for each pancake. Cook until lightly browned on both sides. Remove the pancakes from the pan to a plate and allow them to cool to room temperature.

    Cut the salmon into small dice and put them into a bowl. Add the capers, 1 tablespoon of olive oil, a few drops of lemon juice, and season with salt and pepper, to taste. Mix well, taste, and adjust the seasoning. Cover and refrigerate until ready to serve.

    Put the baby spinach and the frisee into a small bowl. Add the chives and 1 tablespoon of the dill and season with salt and pepper, to taste. Add a teaspoon of lemon juice and a drizzle of olive oil and toss to coat well.

    To serve, put ring mold on a serving plate and add a pancake. Top it with some of the salad and fill it with 2 tablespoons of the tartare, pressing it in gently. Lift off the ring mold. Put a teaspoon of Dill Creme Fraiche onto the plate and run the back of the spoon through it to spread it in a line across the plate. Top the Dill Creme Fraiche with 1/2 teaspoon of the salmon roe. Garnish with the remaining chopped fresh dill. Repeat with the remaining ingredients.

    Dill Creme Fraiche:

    • 1 cup creme fraiche
    • 2 tablespoons chopped fresh dill
    • 1 teaspoon lemon juice
    • Salt and freshly ground black pepper

    Stir all ingredients together in a small bowl.

  • Liquid Center Chocolate Torte

    Ingredients

    • 3/4 cup unsalted butter
    • 3/4 cup semisweet chocolate chips
    • 1 1/4 cups powdered sugar, sifted
    • 5 large egg yolks
    • 3 large eggs
    • 1 tablespoon bourbon
    • 1/4 cup cake flour, sifted
    • Nonstick cooking spray
    • 1 tablespoon canola oil
    • 1 green plantain, peeled and thinly sliced
    • 1 ripe banana
    • 2 tablespoons sugar
    • Salted Caramel Sauce, to serve, recipe follows

    Directions

    Preheat a convection oven to 375 degrees F or 400 degree F oven if not a convection oven.

    Bring 2-inches of water to a simmer in a medium pot over low heat. Put the butter and chocolate into a bowl that fits on top of the pot without the bottom of the bowl touching the water. Put the bowl onto the pot. When the butter and chocolate have melted, remove from the heat, and whisk in the powdered sugar.

    In a separate bowl, whisk the egg yolks and eggs over the simmering water until warm. Fold in the chocolate mixture and the bourbon, then fold in the cake flour.

    Spray 6 (4-ounce) cake tins with nonstick cooking spray. Fill the tins to a 1/2-inch from the top with the batter. Bake until they are set around the edges but are still a bit liquid in the center, about 10 to 12 minutes. Check them after 10 minutes. Don't overcook them or the center will not be liquid. Remove them from the oven and let them sit for 1 minute.

    While the torte is baking, heat the canola oil in a small skillet over medium heat. When hot, add the plantain slices in 1 layer and quickly fry them on both sides until they are crisp. Remove them from pan and drain them on paper towels.

    Slice the banana on the bias into 1/2-inch thick slices and put them on a small sheet pan. Sprinkle with the sugar, and caramelize them using a creme brulee torch or the broiler.

    Spread the Salted Caramel Sauce onto each plate and unmold the torte on top. Garnish with a slice of caramelized banana a fried plantain before serving.

    Salted Caramel Sauce:

    • 1 cup heavy cream
    • 2 cups sugar
    • 1 teaspoon sea salt

    Add the cream to a medium saucepan over medium-high heat and bring to a boil Remove from the heat, and set aside.

    Melt the sugar in a large heavy bottomed saucepan over medium-high heat. When the sugar starts to turn a caramel color around the edges, stir until the sugar is melted. When the sugar is a deep caramel color, slowly add the cream (watch out, it will splatter) and stir in the sea salt. Serve warm.

  • Codfish in Ginger Soy Cream

    Ingredients

    For the teriyaki sauce:

    • 1/2 cup low-sodium soy sauce
    • 1/2 cup mirin
    • 1/2 cup water
    • 2 tablespoons rice wine vinegar
    • 2 tablespoons light brown sugar
    • 1 garlic clove, crushed
    • 1 tablespoon peeled and crushed ginger
    • 1 teaspoon cornstarch, plus 1 tablespoon water, for slurry
    • 4 (6-ounce) codfish fillets
    • Kosher salt and freshly ground black pepper
    • All-purpose flour, for dusting
    • Canola oil
    • 8 large scallions, trimmed
    • 2 tablespoons chopped ginger
    • 1 small chile pepper, seeded and chopped
    • 1/2 cup dry white wine
    • 1 cup heavy cream
    • 1 pound mussels
    • Chervil leaves, for garnish

    Directions

    Make the teriyaki sauce: In a medium saucepan over high heat, add the soy sauce, mirin, water, vinegar, brown sugar, garlic, and ginger. Stir to combine and bring it to a boil. Cook for 3 to 4 minutes. Mix the cornstarch with 1 tablespoon of water to form a slurry and add it to the boiling mixture. Cook and stir until the sauce thickens. Reduce the heat to low and keep warm.

    Season the codfish with salt and pepper, to taste. Dust the fillets lightly with flour, shaking off any excess. In a large skillet over medium-high heat, add a thin layer of oil. When the oil is hot, add the codfish and cook until it's browned on both sides and cooked through, about 8 minutes. Remove the fish to a plate and keep warm. Cook the scallions in the same pan, adding more oil if necessary, until they are browned and have softened slightly.

    Heat another saucepan over medium-high heat, add a thin layer of oil, and cook the ginger and chile pepper until they are softened, about 2 minutes. Carefully pour in the white wine and cook until it has almost evaporated. Stir in the heavy cream and reduce it by half. Pour in a 1/2 cup of the teriyaki sauce. Add the mussels, cover, and cook until the mussels have opened, about 5 minutes.

    Put 2 scallions on each serving plate and arrange a piece of fish on top. Add a few mussels and spoon over some of the cream sauce. Drizzle each plate with extra teriyaki sauce and garnish with chervil leaves.

  • Chocolate Torte with Coffee Cream

    Ingredients

    • 1 cup unsalted butter
    • 1 cup semisweet chocolate chips
    • 1 1/4 cups powdered sugar, sifted
    • 5 large egg yolks
    • 3 large eggs
    • 1/4 cup cake flour, sifted
    • Nonstick cooking spray
    • 1 cup heavy cream
    • 2 tablespoons coffee flavored liqueur
    • 6 large strawberries with stems
    • 2 tablespoons sugar
    • 2 tablespoons chopped roasted marcona almonds
    • Cocoa powder, for dusting
    • Mint sprigs, for garnish

    Directions

    Preheat a convection oven to 375 degree F. If using a regular oven preheat to 400 degrees F.

    Bring some water to a simmer in a medium pot over medium heat. Put 3/4 cup of the butter and 3/4 cup of the chocolate into a bowl that fits on top of the pot without the bottom of the bowl touching the water. Put the bowl onto the pot. When the butter and chocolate have melted, remove it from the heat and whisk in the powdered sugar.

    In a separate bowl, whisk the egg yolks and eggs over the simmering water to warm the eggs. Fold in the chocolate mixture, then fold in the cake flour.

    Spray 6 (4-ounce) cake tins with nonstick cooking spray. Fill the tins to 1/2-inch from the top with the batter. Arrange the tins on a baking sheet and bake until they are set around the edges but are still liquid in the center, about 10 to 12 minutes. Check them after 10 minutes, don't overcook them or the center will not be liquid. Remove them from the oven and let them sit for 1 minute.

    While the torte is baking, put the remaining 1/4 cup butter and 1/4 cup chocolate chips into a bowl, melt them as before, and keep it warm. Beat the heavy cream in a large bowl until it forms soft peaks. Quickly beat in the coffee liqueur and refrigerate until ready to use.

    Slice the strawberries in half, leaving the stem on 1 half. Sprinkle the cut sides with sugar and caramelize them using a brulee torch.

    Brush a wide stripe of the melted chocolate across each serving plate. Arrange the caramelized strawberries above the stripe. Unmold each torte on top of the stripe on 1 side. Put a dollop of the whipped cream on the other side of the stripe. Top the whipped cream with the chopped nuts and a light dusting of cocoa powder. Garnish with mint sprigs and serve.

  • Provencal Asparagus with Tomato

    Ingredients

    • 1 large Roma tomato
    • 1 bunch jumbo asparagus spears
    • 1/4 cup extra-virgin olive oil
    • 4 garlic cloves, chopped
    • 3 sprigs fresh thyme, leaves chopped
    • 2 sprigs fresh rosemary, leaves chopped
    • 4 sprigs fresh parsley, leaves chopped
    • 1 teaspoon fresh lemon juice
    • Kosher salt and freshly ground black pepper
    • 1 piece Parmesan, for shaving

    Directions

    Preheat the oven to 375 degrees F.

    Cut a small "x" in the bottom of the tomato. Bring a large pot of salted water to a boil over high heat. Add the tomato and cook it for 30 seconds. Remove it to a bowl of salted iced water. Add the asparagus in the boiling water and blanch for 1 minute. Remove the asparagus to the iced water bath to cool down, then drain both the tomato and the asparagus. Peel the tomato, remove the seeds, and roughly chop it. Cut the asparagus into 1-inch pieces and set aside.

    In a large skillet over medium-high heat, add the olive oil. When the oil is hot, add the tomato, garlic, herbs, and lemon juice, and season with salt and pepper, to taste. Cook until the tomato begins to soften, about 5 minutes. Stir in the asparagus and cook until is just tender, about 2 to 3 minutes. Spoon the mixture into an ovenproof casserole and scatter with some Parmesan shavings. Bake until the cheese is melted and lightly browned, about 4 to 5 minutes. Remove from the oven and serve.

  • New York Steak Teppanyaki

    Ingredients

    • Soybean oil
    • 2 (6-ounce) New York steaks
    • Kosher salt and freshly ground black pepper
    • Garlic powder
    • 2 teaspoons unsalted butter, cut into small pieces
    • 4 tablespoons soy sauce, divided
    • 1 carrot, thinly sliced on the bias
    • 1/2 cup snow peas
    • 1/2 cup sliced savoy cabbage
    • 1/2 cup bean sprouts
    • 2 tablespoons mirin
    • 2 tablespoons sliced shallots
    • 2 tablespoons finely chopped tomato
    • 1 pinch red chili flakes
    • Cilantro leaves, for garnish

    Directions

    Put a large skillet over medium-high heat and brush it with some soybean oil. Season the steaks with salt, pepper, and garlic powder. When the pan is hot, add the steaks. Cook until the steaks are nicely browned, about 4 to 6 minutes. Flip the steaks and cook for 2 more minutes. Top the steaks with the butter and 1 tablespoon soy sauce. Cook for another 2 to 4 minutes, depending on how you like your steaks done. Remove the steaks to a cutting board, cover them with foil, and let them rest while you cook the vegetables.

    Carefully wipe out the pan and brush it with some more oil. Add the carrots, snow peas, and cabbage. Season them with salt, pepper, and garlic powder and cook them until they are just tender, about 2 to 3 minutes. Add more oil, if necessary. Add the bean sprouts and 1 tablespoon soy sauce and cook just until the bean sprouts are warmed through. Divide the vegetables between 2 serving plates. Slice the steaks and arrange them on top of the vegetables.

    Put the remaining 2 tablespoons soy sauce and mirin into the pan over low heat. Add the shallots, tomato, and chili flakes and cook until the shallots have softened, about 2 minutes. Spoon the sauce over the steaks and garnish with cilantro.

  • Pan Roasted Duck Breast

    Ingredients

    • 2 duck breasts
    • Kosher salt and freshly ground black pepper
    • 1 1/2 tablespoons extra-virgin olive oil, divided
    • 1 (1-ounce) piece pancetta, chopped
    • 1 shallot, sliced
    • 2 garlic cloves, sliced
    • 1 cup fresh baby spinach
    • 1 head frisee
    • 1 tablespoon chopped roasted hazelnuts
    • 1 tablespoon snipped chives
    • Razz Cherry Garlic Glaze, to serve, recipe follows
    • 1 tablespoon chopped chervil leaves

    Directions

    Heat a medium skillet over medium heat. Score the skin of the duck breasts and season them lightly with salt and pepper. Add 1/2 tablespoon of the olive oil to the skillet and put in the duck breasts, skin side down. Cook slowly, rendering the fat, until the duck skin is golden and crisp, about 5 to 6 minutes. Turn the duck breasts over and cook them in the duck fat for 2 minutes. Remove the duck breasts from the pan to a plate, cover them with foil, and let them rest for 5 minutes.

    After the duck has rested, return them to the skillet, skin side down, over medium heat. Spoon the duck fat over the breasts until they are just heated through. The skin should be crispy and duck meat should be pink in color. Transfer to a cutting board.

    In another medium skillet over medium-high heat, add the remaining 1 tablespoon olive oil. When the oil is hot, add the pancetta and cook until it begins to color, about 5 minutes. Add the shallot and garlic and cook until they are soft, about 5 minutes. Lower the heat to medium and add in the spinach and the frisee. Season with salt and pepper, to taste, then add the hazelnuts and toss the greens gently to coat them with the oil. Cook the greens until just wilted, about 2 minutes.

    To serve, divide the greens onto 2 plates and garnish with the chives. Slice the duck breasts and fan them over the greens. Spoon the Razz Cherry Garlic Glaze across the duck and garnish with chervil.

  • Razz Cherry Garlic Glaze

    Razz Cherry Garlic Glaze:

    • 3/4 cup red wine
    • 1/2 cup grenadine
    • 1/2 cup red wine vinegar
    • 1/4 cup sugar
    • 1 clove elephant garlic
    • 1/4 cup razz cherries (raspberry infused dried cherries)

    Combine the red wine, grenadine, vinegar, and sugar in a saucepan over high heat and bring it to a boil. Peel and slice the garlic as thinly as possible. Add the garlic and razz cherries to the pan and reduce the heat to medium. Continue to cook until the sauce is reduced and syrupy, about 15 minutes.

  • Poached Tiger Prawns with Clams, Bok Choy, and Shiitake Mushrooms

    Directions

    For the poaching liquid:

    Ingredients

    • 4 cups chicken broth
    • 1 tablespoon soy sauce
    • 1 teaspoon ginger
    • 1 teaspoon star anise
    • 1 teaspoon fish sauce
    • 1 teaspoon grated orange peel
    • 1 baby bok choy, halved
    • 1 tablespoon sliced green onion
    • 1 cup shiitake mushrooms
    • 1 sheet nori paper
    • 1 tablespoon vegetable oil
    • 4 extra-large (U-10) shrimp, peeled and deveined
    • 12 littleneck clams

    Make the poaching liquid: In a medium pot, over medium heat, add the chicken broth. Bring to a boil and add the soy, ginger, star anise, fish sauce, and orange peel. Reduce the heat and simmer until the broth absorbs the seasonings, about 15 minutes. Strain and keep the broth over low heat.

    Bring a large pot of salted water to a boil over medium heat. Add the bok choy and blanch for no more than 1 or 2 minutes. Remove the bok choy from the water and immediately plunge it into a bowl of ice water to shock it and stop the cooking. When cool, drain and set aside. Finely chop the green onion and cut the shiitake mushrooms into julienne slices. Slice the nori into thin strips.

    Put a medium skillet over medium-high heat and add the vegetable oil. Add the shrimp to the hot oil for about 1 minute per side, just until they turn pink. Put the shrimp and clams into the hot poaching liquid and poach them for about 2 minutes. Add the bok choy and mushrooms and cook for 1 minute more.

    Remove shrimp and clams from the broth and put them into a shallow bowl. Surround them with the bok choy and shiitakes. Pour 1 or 2 ladles of broth over the dish and garnish with chopped green onion and nori strips.

    A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

  • Today Show Recipes >>

    Short Ribs with Sweet Potato Fondue and Razz-Cherry Garlic Glaze

    3 servings

    INGREDIENTS

    • 3 8-ounce Short Ribs, bone in
    • 2 ounces Onion, chopped
    • 2 ounces Celery, chopped
    • 2 ounces Carrot, chopped
    • 4 cups Red wine
    • 2 cups Chicken stock
    • 3 cloves Garlic
    • 2 sprigs Thyme
    • 1 teaspoon Peppercorns
    • To taste Salt and pepper

    DIRECTIONS

    Trim short ribs of excess sinew. Season with salt and pepper and dust lightly with flour. Heat a heavy bottom braising pan. Add olive oil.

    Sear short ribs on all sides. Remove from pan. Add all other ingredients together except the wine and stock.

    Pour braising liquid on short ribs but do not completely submerge. Cover pan and place in oven at 320 degrees. Braise for 3 hours. Serve with sweet potato fondue and razz-cherry glaze.

  • Sweet Potato Fondue

    INGREDIENTS

    • 1 pound Sweet potatoes
    • 2 whole Shallots, cleaned
    • 1 clove Garlic, cleaned
    • 4 ounces Milk
    • 4 ounces Heavy cream
    • 1/2 ounce Ginger

    DIRECTIONS

    Bring all ingredients to a boil. Season with honey, mascarpone cheese, salt and pepper.

  • Lobster Mac and Cheese

    INGREDIENTS

    • 2 whole lobsters *, 1 lb. each
    • 1 lb gemelli pasta*, cooked
    • 3 ounces butter
    • 4 ounces mascarpone cheese
    • 4 ounces fontina cheese
    • 8 ounces lobster broth *, recipe below
    • 1 1/2 cups fresh green peas
    • 2 ounces bread crumbs
    • 1 whole shallot*, chopped
    • 2 ounces olive oil

    Lobster broth

    • 2 whole lobster shells*, meat removed
    • 32 ounces cold water
    • 8 ounces heavy cream
    • 2 each red ripe tomatoes*, chopped
    • 2 whole carrots*, chopped
    • 2 ounces olive oil
    • 1 ounce tomato paste
    • 1/2 bunch fresh tarragon
    • *Dish is garnished with chopped parsley.

    DIRECTIONS

    1. Boil lobster in salted water for 5 1/2 minutes. Remove lobster and submerge in an ice bath.
    2. Remove lobster meat from shell, set claws aside and roughly chop remaining meat. *Reserve lobster shells.
    3. Make the lobster broth. Place a medium-sized sauce pan on high heat and add olive oil, lobster shells and tomato paste. Cook for a minute and half, shells should turn dark red.
    4. Add chopped tomatoes, carrots, and tarragon. Deglaze with cold water. Bring water to a simmer and cook until water is reduced to 1/3.
    5. Strain shells and reserve liquid. Add heavy cream and reduce to a desired consistency. Season with salt and pepper.
    6. Cook pasta in boiling salted water for eight minutes. Strain pasta onto a sheet pan, drizzle pasta with olive oil and let cool at room temp.
    7. Place large saute pan on medium-high heat. Add 2 oz. butter and saute shallot lightly. Add fresh peas and lobster meat.
    8. Once lobster and peas are warm, add pasta and deglaze with 8 oz. lobster broth. Allow 3 to 4 minutes for sauce to come to a simmer. *Sauce should start to coat the pasta.
    9. Add mascarpone cheese and fontina cheese. Season with salt and pepper. *Taste for flavor - more sauce can be added based on your personal desired consistency.
    10. Place lobster mac 'n' cheese in a buttered casserole dish and cover lightly with bread crumbs and bake in the oven at 325 degrees for five minutes. Remove from oven and garnish with parsley.

  • Grilled Colorado Lamb Chops Honey Hoisin Marinade & Cilantro Mint Vinaigrette

    Watch Chef Beau MacMillan create this fantastic dish here

    DIRECTIONS

    1 each Rack of Lamb, cleaned & cut into chops

    1. French the chops and trim well; place in a shallow non-corrosive pan just large enough to hold the chops. In a separate bowl, mix together the remaining ingredients. Reserve 1/2 of the marinade for basting and pour the remainder over the lamb and marinate in the refrigerator for 1 hour.
    2. Have grill hot and also pre-heat oven to 325 degrees.
    3. Grill chops for 1 minute on each side and place on sheet pan.
    4. Place in oven for 4 minutes, remove; baste with marinade and return to oven for another 2-3 minutes.
    5. Remove and plate

    Marinade

    • 1 Tbsp. Salt
    • 1/2 cup Hoisen
    • 1 cup Honey
    • 4 cloves Garlic
    • 1 oz. Ginger
    • 1/2 cup Soy Sauce
    • 3 oz. Rice Wine Vinegar
    • 3 oz. Sesame Oil
    • 2 Tbsp. Black Pepper
    • 1 Tbsp. Five Spice

    1. Heat all ingredients in a sauce pot. Allow to chill.

    Vinaigrette:

    • 1 cup Mint
    • 1 cup Pine Nuts
    • 1 cup Cilantro
    • 1 cup Salad Oil
    • 1/2 cup Rice Wine Vinegar
    • 1/2 cup Greek Yogurt
    • As needed Salt & Pepper

    DIRECTIONS

    1. Mix mint, cilantro and pine nuts in blender on low
    2. Slowly drizzle in oil until mixture reaches a "pesto-like" consistency.
    3. Add vinegar and season with salt & pepper
    4. Fold into the Greek Yogurt