Roasted Smashed Potatoes

2 pounds small red potatoes (or red and yellow)
6 tablespoons extra-virgin olive oil
1 teaspoon minced fresh thyme
Kosher salt and pepper

1. Adjust oven racks to top and lowest position and heat oven to 500 degrees. Arrange potatoes on a rimmed baking sheet, pour 3/4 cup water into baking sheet, and wrap tightly with aluminum foil. Cook on lowest rack until paring knife or skewer slips in and out of potatoes easily (poke though foil to test, 25 to 30 minutes. Remove foil and cool for 10 minutes. If any water remains on baking sheet, blot dry with paper towel.

2. Drizzle 3 tablespoons oil over potatoes and roll to coat. Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick. Sprinkle with thyme and season generously with salt and pepper; drizzle evenly with remaining 3 tablespoons oil. Roast potatoes on top rack for 15 minutes. Transfer potatoes to lowest rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.

(From America's Test Kitchen)

Grilled Argentine Steaks with Chimichurri Sauce

Serves 6 to 8
The chimichurri sauce can be made up to 3 days in advance. Our preferred steak for this recipe is strip steak, also known as New York strip. A less expensive alternative is a boneless shell sirloin steak (or top sirloin steak). We prefer oak, but other types of wood chunks can be used. Flipping 3 times during cooking allows for even cooking and limits flare-ups. To substitute table salt for kosher salt, halve the amounts listed in the recipe.

Ingredients

Chimichurri Sauce

1/4 cup hot water
2 teaspoons dried oregano
2 teaspoons kosher salt(see note)
1 1/3 cups loosely packed flat-leaf parsley leaves
2/3 cup loosely packed cilantro leaves
6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
1/2 teaspoon red pepper flakes
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil

Steak

1 tablespoon cornstarch
2 tablespoons kosher salt(see note)
4 boneless strip steaks, 1 1/2 inches thick (about 1 pound each) (see note)
4 (2-inch) unsoaked wood chunks(see note)
Ground black pepper

Instructions

1. FOR THE SAUCE: Combine hot water, oregano, and salt in small bowl; let stand 5 minutes to soften oregano. Pulse parsley, cilantro, garlic, and red pepper flakes in food processor until coarsely chopped, about ten 1-second pulses. Add water mixture and vinegar and pulse briefly to combine. Transfer mixture to medium bowl and slowly whisk in oil until incorporated and mixture is emulsified. Cover with plastic wrap and let stand at room temperature at least 1 hour (if preparing sauce in advance, refrigerate and bring to room temperature before using).

2. FOR THE STEAK: Combine cornstarch and salt in small bowl. Pat steaks dry with paper towels and place on wire rack set in rimmed baking sheet. Rub entire surface of steaks with cornstarch mixture and place steaks, uncovered, in freezer until very firm, about 30 minutes.

3. Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Arrange coals in single layer over entire surface of grill and, using tongs, place wood chunks directly on top of coals, spacing them evenly around perimeter of grill. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes. Scrape cooking grate clean with grill brush. Grill is ready when coals are hot (you can hold your hand 5 inches above grate for 2 seconds).

4. Season steaks with pepper. Place steaks on grill, cover, and cook until steaks begin to char, 2 to 3 minutes. Uncover grill, flip steaks, and cook on second side until beginning to char, 2 to 3 minutes. Flip again and cook first side until well charred, 2 to 3 minutes. Flip 1 last time and continue to cook until second side is well charred and instant-read thermometer inserted into center of steak registers 115 degrees for rare, about 2 minutes, or 120 degrees for medium-rare, about 4 minutes. Transfer to large plate and let rest, loosely tented with foil, for 10 minutes. Slice and serve, passing chimichurri sauce separately.

(From America's Test Kitchen)

White Russian Cupcakes

makes 12 cupcakes

1 1/4 cups all purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup sugar

6 tablespoons butter, softened

1 large egg and 1 egg white

1 teaspoon vanilla extract

1/2 cup milk

1/8 cup Vodka

1/4 cup Kahlua, divided

Preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with paper liners.

In a large bowl, mix together the flour, baking powder, and salt. Set aside. In a seperate bowl or in a stand mixer, beat together the sugar and butter until combined. Add egg and egg white, one at a time. Then add the vanilla, Vodka, and 1/8 cup of Kahlua. Gradually add the flour mixture in three additions, alternating with the milk in two additions, ending with the flour mixture.

Bake 17 -20 minutes, or until a toothpick inserted in the middle of a cupcakes comes out clean. While the cupcakes are still warm, brush the tops with the remaining 1/8 cup Kahlua. Remove from pan and cool completely on a wire rack before frosting.

cupcake recipe adapted from How to Eat a Cupcake, Buttercream recipe from Baked Perfection

Kahlua Buttercream

1 stick of butter, softened

3 cups powdered sugar

pinch of salt

3 - 4 tablespoons Kahlua

Beat butter until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add Kahlua 1 tablespoon at a time until you reach desired consistency.

recipe from Baked Perfection

Bacon Stuffed Mushrooms

1 pound medium fresh mushrooms
4 bacon slices, diced
1/2 cup minced onion, or use part green onion
2 Tablespoons minced fresh green pepper
1 teaspoon salt
1/8 teaspoon pepper
3 ounces cream cheese, room temperature
1/2 cup fine dry bread crumbs, plain
1/4 cup hot water

Preparation

1. Clean mushrooms, remove and chop stems; set aside.

2. Fry bacon in a heavy skillet. Remove with a slotted spoon and set on paper towels to drain. In bacon drippings, saute onion, green pepper and chopped mushroom stems until tender; drain. Add salt and pepper.

3. Soften cream cheese; blend in cooled bacon and vegetables. Press mixture into mushroom camps, mounding a bit. Turn filled mushroom caps upside down and press gently in the bread crumbs to coat tops. Place in a 9 x 13 x 2-inch baking dish. Add hot water to pan and bake, uncovered 20 to 25 minutes at 325 degrees.

Roast Pork Loin with Crumb Crust

1 (4 1/2-lb) boneless pork loin, trimmed
2 teaspoons salt
1 teaspoon pepper
1 cup fine, dry breadcrumbs
1/4 cup olive oil
2 tablespoons finely chopped fresh parsley
2 tablespoons chopped garlic
2 tablespoons coarse-grained Dijon mustard

Preparation

1. Sprinkle pork loin with salt and pepper. Place pork loin on an aluminum foil-lined broiler pan.

2. Stir together breadcrumbs and next 4 ingredients; press breadcrumb mixture onto top of pork loin.

3. Bake at 425 for 15 minutes; cover loosely with aluminum foil. Bake 1 hour to 1 hour and 15 minutes or until a meat thermometer inserted in the thickest portion registers 155. Let stand for 10 minutes before slicing.

(From Southern Living)

Sweet Tea-Brined Chicken

2 family-size tea bags
1/2 cup firmly packed light brown sugar
1/4 cup kosher salt
1 small sweet onion, thinly sliced
1 lemon, thinly sliced
3 garlic cloves, halved
2 (6-inch) fresh rosemary sprigs
1 tablespoon freshly cracked pepper
2 cups ice cubes
1 (3 1/2- to 4-lb.) cut-up whole chicken

Preparation

1. Bring 4 cups water to a boil in a 3-qt. heavy saucepan; add tea bags. Remove from heat; cover and steep 10 minutes.

2. Discard tea bags. Stir in sugar and next 6 ingredients, stirring until sugar dissolves. Cool completely (about 45 minutes); stir in ice. (Mixture should be cold before adding chicken.)

3. Place tea mixture and chicken in a large zip-top plastic freezer bag; seal. Place bag in a shallow baking dish and chill 24 hours. Remove chicken from marinade, discarding marinade; pat chicken dry with paper towels.

4. Light one side of grill, heating to 300° to 350° (medium) heat; leave other side unlit. Place chicken, skin side down, over unlit side, and grill, covered with grill lid, 20 minutes. Turn chicken, and grill, covered with grill lid, 40 to 50 minutes or until done. Transfer chicken, skin side down, to lit side of grill, and grill 2 to 3 minutes or until skin is crispy. Let stand 5 minutes before serving.

(From Southern Living)

Italian Beef

4 lb. chuck roast or top round roast
1 (o.6 oz) packet Good Seasons Zesty Italian salad dressing mix
1 envelope Lipton dry onion soup mix
1 (14 oz.) can beef consomme or broth
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp garlic powder
1 TBSP vinegar
5 pepperoncini peppers (can be found in pickle section of grocery store)

Place meat and all other ingredients in a 5-quart crockpot or slow cooker. (I like to brown the meat in a oiled skillet first.) Cook on HIGH for 7 hours or until meat falls apart. Break meat apart further using two forks. Cook for one more hour. Remove meat from cooker with a slotted spoon. Reserve any liquid as au jus. Serve on hard rolls.