Celebrity Chef Chris Santos of Stanton Social, Vandal, and Beauty & Essex has released a cookbook. And we are so excited to “SHARE” the fun.
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We did the work for you and chose 8 recipes that you could try at home.
Number 1. Black-Bottomed Butterscotch Pots de Crème Recipe
Black Bottomed Butterscotch Pot de Creme for Chris Santos Cookbook 2016
Who doesn’t love sweets? This butterscotch dessert with chocolate base and coconut-infused whipped cream topping will have you wanting more.
INGREDIENTS
CHOCOLATE BASE
2∕3 cup heavy cream
3 tablespoons whole milk
3 large egg yolks
3 ounces bittersweet chocolate (about 70% cacao), finely chopped
1½ ounces milk chocolate (about 40% cacao), finely chopped
BUTTERSCOTCH CRÈME
3 cups heavy cream, heated to steaming
½ vanilla bean, split lengthwise
2∕3 cup packed dark brown sugar
¼ cup water
9 large egg yolks
2 tablespoons granulated sugar
1∕16 teaspoon fine sea salt
WHIPPED COCONUT TOPPING
¼ cup plus 3 tablespoons sweetened coconut flakes
2∕3 cup heavy cream
2 teaspoons confectioners’ sugar
½ teaspoon vanilla extract
Special Equipment: 6 (1-cup) glasses or jars
METHOD
1. To make the chocolate base: Heat the cream and milk together in a small heavy-bottomed saucepan over medium heat until steaming. Whisk the egg yolks well in a medium heatproof bowl. Gradually whisk in the hot cream mixture. Return this to the saucepan and reduce the heat to medium-low. Cook, stirring constantly with a wooden spoon, until the custard reaches 185oF on an instant-read thermometer and is thick enough to coat the spoon (a finger swiped through the custard on the spoon will cut a swath), about 3 minutes.
2. Combine the bittersweet and milk chocolates in a medium heatproof bowl, and place a wire sieve over the bowl. Strain the custard (to remove any bits of cooked egg) directly into the chocolates. Let the mixture stand for 1 minute. Whisk until the chocolate is smooth and melted. Divide the chocolate base equally among six 1-cup glasses or jars. Cover and refrigerate until the base is chilled and set, at least 1 hour.
3. To make the butterscotch layer: Bring the cream and vanilla bean to a simmer in a medium saucepan over medium heat. Remove from the heat and let stand for 15 minutes. Using the tip of a small knife, scrape the seeds from the bean into the cream and discard the bean.
4. Bring the brown sugar and water to a boil in a medium heavy-bottomed saucepan over high heat, stirring constantly, until the sugar is dissolved and the syrup is boiling. Cook without stirring, occasionally swirling the saucepan by the handle, until the syrup is very thick with large bubbles and reaches 270F on a candy thermometer, about 5 minutes. Reduce the heat to low. Carefully ladle the hot cream mixture into the brown sugar syrup (it will splatter) and stir until well combined. Remove from the heat.
5. Whisk the egg yolks and granulated sugar together in a medium heatproof bowl. Choose a wide saucepan large enough to nestle the bowl. Bring about 1 inch of water to a simmer in the saucepan over high heat. Reduce the heat to keep the water at a steady simmer.
6. Whisk the hot cream mixture into the egg yolks. Place the bowl over the simmering water (the bowl bottom should not touch the water). Cook, stirring almost constantly with a rubber spatula and scraping down any splashes on the side of the bowl, until the custard reaches at least 190F on an instant-read thermometer and is thicker than the typical custard sauce, about 10 minutes. The idea is to cook the custard as much as possible without it coming to a simmer and curdling, which takes some time, so be patient.
7. Strain the custard through a wire sieve into another medium bowl to remove any bits of cooked egg. Add the salt. Using an immersion blender or hand mixer on low speed, beat the custard for 1 to 2 minutes to expel some of the steam and help cool it. Place the bowl in a larger bowl of ice water and let stand, stirring occasionally, until the custard is tepid, about 10 minutes. Divide the custard evenly over the chocolate bases in the glasses. Cover each glass with plastic wrap. Refrigerate until the pots de crème are chilled, at least 4 hours or up to 1 day.
8. To make the topping: Combine 1/4 cup of the coconut with the heavy cream in a small saucepan and bring to a simmer over low heat. Remove from the heat and let infuse for 30 minutes. Strain the mixture through a wire sieve into a medium bowl, pressing hard on the coconut. Place the bowl in a larger bowl of ice water and let stand until chilled, about 30 minutes. Add the confectioners’ sugar and vanilla. Whip with an electric mixer until the topping forms soft peaks. Cover and refrigerate until ready to serve, up to 4 hours.
9. Meanwhile, position a rack in the center of the oven and preheat the oven to 350F. Spread the remaining 3 tablespoons coconut on a small baking sheet. Bake, stirring occasionally, until the coconut is lightly browned, 7 to 10 minutes. (This can also be done, very efficiently, in a toaster oven.) Let cool.
10. Top each pot de crème with a dollop of whipped topping and a sprinkling of the toasted coconut. Serve chilled.
Number 2. Cobb Salad Bites with Avocado Vinaigrette Recipe
Cobb Salad Bites in Bacon Cups for Chris Santos Cookbook 2016
It is not a regular cobb salad. Here’s the twist, it’s bite-sized!
INGREDIENTS
BACON CUPS
Vegetable oil cooking spray, for the pans
6 slices thick-cut bacon, each cut crosswise into quarters to make 24 pieces
AVOCADO VINAIGRETTE
½ ripe Hass avocado, pitted, peeled, and coarsely chopped
2 tablespoons fresh lemon juice
½ teaspoon Dijon mustard
2 tablespoons vegetable oil
2 tablespoons olive oil
About 2 tablespoons water, as needed
Fine sea salt and freshly ground black pepper
COBB SALAD
½ ripe Hass avocado, peeled, pitted, and finely diced (¼-inch)
1 teaspoon fresh lemon juice
10 ounces Brussels sprouts, trimmed
2 Roma (plum) tomatoes, seeded and cut into ¼-inch dice
3 tablespoons finely chopped red onion
3 tablespoons finely crumbled blue cheese, preferably Maytag
2 hard-boiled eggs, finely chopped
Special Equipment: Two 12-cup mini-muffin pans
METHOD
1. To make the bacon cups: Position racks in the top third and the center of the oven and preheat the oven to 375ºF. Turn two 12-cup mini-muffin pans upside down and lightly spray the upturned cups with oil.
2. Center a piece over each cup. Place each muffin pan on an 18-by-13-inch half-sheet pan to catch the rendered fat. Bake until the bacon cups are crisp and browned, about 20 minutes. Let the cups cool briefly on the pans. Using kitchen tongs or a small sharp knife, carefully lift the bacon cups from the pans and transfer to paper towels to cool. (The bacon cups can be stored in an airtight container and refrigerated for up to 1 day. Bring them to room temperature before serving.)
3. To make the vinaigrette: Puree the avocado, lemon juice, and mustard in a blender (or food processor). Mix the vegetable oil and olive oil together. With the machine running, gradually pour the mixed oils through the hole in the blender lid (or processor feed tube). Add enough water to thin the vinaigrette to the consistency of heavy cream. Season to taste with salt and pepper. (Makes about 1 cup. The vinaigrette can be tightly covered and refrigerated for up to 1 day.)
4. To make the salad: Toss the diced avocado with the lemon juice in a large bowl. Shred the Brussels sprouts in a food processor (or with a large knife). Add them to the avocado, along with the tomato, onion, blue cheese, and eggs. Add about ½ cup
of the vinaigrette (or more to taste) and toss gently. (Reserve the remaining vinaigrette for another use.)
5. Arrange the bacon cups on a large platter. Divide the salad, heaping it in tall mounds into the bacon cups. Serve immediately.
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Number 3. French Toast Bread Pudding with Pumpkin Maple Syrup, and Credit-Quentin Bacon
French Toast Bread Pudding for Chris Santos Cookbook 2016
Not just your regular old breakfast, this French toast is actually tastes like custard.
INGREDIENTS
SPICED CRÈME FRAÎCHE
½ cup crème fraîche or sour cream
2 tablespoons confectioners’ sugar
¼ teaspoon pumpkin pie spice (see Note)
BREAD PUDDING
Soft butter, for the baking dish
5 large eggs
1¼ cups granulated sugar
2 cups heavy cream
2 cups whole milk
1 teaspoon ground cinnamon
8 cups (1-inch) cubes rich bread, such as challah or brioche loaf, preferably slightly stale, about 10 ounces
PUMPKIN MAPLE SYRUP
1 cup pure maple syrup
2∕3 cup solid-pack pumpkin puree
¼ cup heavy cream
¼ teaspoon pumpkin pie spice (see Note)
METHOD
1. To make the crème fraîche: Whisk all of the ingredients together in a small bowl. Cover and let stand at room temperature for at least 1 hour. (If you have the time, refrigerate the crème fraîche mixture overnight. Let stand at room temperature for 1 hour before serving.)
2. To make the bread pudding: Position a rack in the center of the oven and preheat the oven to 350F. Lightly butter a 9-by-13-inch baking dish. Have ready a large roasting pan to hold the baking dish.
3. Whisk the eggs and sugar well in a large bowl. Whisk in the cream, milk, and cinnamon. Add the bread cubes and mix well. Let stand 5 minutes for the bread to soak up some of the liquid. Pour into the baking dish. Cover tightly with aluminum foil.
4. Place the baking dish in the roasting pan. Put the pan on the oven rack, and carefully pour enough boiling water into the roasting pan to come about ½ inch up the sides of the dish. Bake for 30 minutes. Uncover and bake until the pudding is barely browned and feels set when pressed gently in the center, about 30 minutes more. Remove from the roasting pan and let stand for 5 minutes.
5. Meanwhile, make the syrup: Whisk all of the ingredients together in a medium saucepan. Bring to a simmer over medium heat. Remove from the heat and keep warm.
6. Spoon the pudding into individual bowls and top with dollops of the spiced crème fraîche. Serve immediately, with the warm pumpkin syrup passed on the side.
Note: If you don’t have pumpkin pie spice, mix 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon freshly grated nutmeg, and a large pinch of ground cloves.
Number 4. Open-Faced Chicken Arepas Recipe
Chicken Arepas for Chris Santos Cookbook 2016
This one comes from Chef Santos’s childhood. It’s made with a Colombian corn cake topped with roasted meats and cheese, a perfect appetizer!
INGREDIENTS
CHICKEN TOPPING
3 skinless, boneless chicken thighs, about 12 ounces total
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
½ cup mayonnaise
1 chipotle chile in adobo, minced to a puree
1 tablespoon finely chopped fresh cilantro
AREPAS
1½ cups yellow arepa flour (see Note)
½ teaspoon kosher salt
About 1½ cups warm water
Vegetable oil, for frying
__________________
1 very ripe Hass avocado, peeled, pitted, and mashed
½ cup Salsa Verde or as needed (see recipe)
9 slices Manchego cheese, cut to make 18 squares, or ½ cup (2 ounces) shredded Manchego
18 slices Pickled Jalapeños or sliced jalapeños for nachos (see recipe)
Special Equipment: 1½-inch round cookie cutter
METHOD
1. To make the topping: Position a rack in the center of the oven and preheat the oven to 400ºF. Toss the chicken on a baking sheet with the oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Bake until the chicken shows no sign of pink when pierced with the tip of a knife, about 30 minutes. Remove from the oven and let cool just until warm. Using your fingers and a fork, pull the warm chicken into shreds. Let cool completely. Transfer to a medium bowl and stir in the mayonnaise, chipotle, and cilantro. Season to taste with salt and pepper. (The chicken topping can be covered and refrigerated for up to 1 day.)
2. To make the arepas: Whisk the arepa flour and salt together in a bowl. Gradually stir in enough of the water to make a soft dough. Cover with plastic wrap and let stand for 2 to 3 minutes. Transfer the dough to a large sheet of plastic wrap or waxed paper. Top with another sheet of plastic and pat or roll the dough to a 1/3-inch thickness. Remove the top sheet. Using a 1½ -inch round cookie cutter, gathering up and patting out the scraps as needed, cut out 18 rounds of dough. (The dough rounds can be transferred to a parchment- or waxed paper–lined baking sheet, covered with plastic wrap, and refrigerated for up to 8 hours.)
3. Pour enough oil to come ½ inch up the sides of a large deep skillet and heat over high heat until the oil is hot and shimmering. Line an 18-by-13- inch half-sheet pan with paper towels.
4. In batches without crowding, add the arepa rounds to the oil and fry, turning once, until golden brown, about 2 minutes. Using a slotted spatula, transfer them to the paper towels and sprinkle lightly with salt.
5. Stir the avocado into the chicken mixture. With the arepa rounds still on the baking sheet, divide the chicken mixture evenly among the arepas, followed by about 1 teaspoon of the salsa. Top each arepa with a slice of Manchego and a jalapeño slice. Transfer to a serving platter and serve.
Note: Arepa flour (often sold as masarepa), is ground from precooked yellow or white corn and sold at Latino markets. It is different from Mexican-style masa or masa harina. If you can’t find it, serve the chicken mixture on the “grits” rectangles for the Shrimp and Cheesy “Grits”.
SALSA VERDE
MAKES ABOUT 1½ CUPS
This tangy, herbaceous salsa uses roasted tomatillos and chiles as its base. Beyond its role as topping for the arepas, it is a fantastic dip for tortilla chips and sauce for grilled fish.
INGREDIENTS
3 tomatillos (8 ounces), husked and rinsed
1 poblano (fresh ancho) chile
1 jalapeño
1 tablespoon extra-virgin olive oil
½ cup chopped red onion
1 garlic clove, minced
2 tablespoons coarsely chopped fresh cilantro
Kosher salt and freshly ground black pepper
METHOD
1. Position a broiler rack about 8 inches from the source of heat and preheat the broiler on high. On a broiler pan, place the tomatillos, poblano, and jalapeño. Broil the vegetables, turning occasionally, until the tomatillos are browned but not bursting, about 6 minutes. Carefully transfer the softened tomatillos to a small bowl. Continue broiling the chiles, turning them occasionally, until the skins are blackened and blistered, about 4 minutes more. Transfer the chiles to another small bowl, cover with plastic wrap, and let stand for 10 minutes. Peel and seed the chiles.
2. Heat the oil in a small skillet over medium heat. Add the red onion and garlic and cook, stirring occasionally, until the onion is translucent, about 4 minutes. Combine the onion mixture, tomatillos, chiles, and cilantro in a blender or food processor and process until pureed. Season to taste with salt and pepper. Transfer to a small bowl. (The salsa can be covered and refrigerated for up to 1 day.)
PICKLED JALAPEÑOS
MAKES ABOUT 1 CUP
I like to have a jar of these pickled chiles in the fridge to spice up sandwiches, tacos, chilaquiles…just about anything that could use a spark of spice. The flavor is much better than the bottled nacho slices, which I suppose you could use in a pinch.
INGREDIENTS
1 cup unseasoned rice vinegar
1⁄3 cup sugar
1 tablespoon minced peeled fresh ginger
1 teaspoon kosher salt
¼ teaspoon hot red pepper flakes
4 jalapeños, cut crosswise into 1⁄8-inch rounds, seeds included
METHOD
1. Bring the vinegar, sugar, ginger, salt, and hot pepper flakes to a boil in a small nonreactive saucepan over high heat, stirring to dissolve the sugar.
2. Put the jalapeño rounds in a 1-pint canning jar or covered container. Pour in the vinegar solution to cover. Let cool. Cover the jar and refrigerate for at least 2 days before using. (The jalapeños can be refrigerated for up
to 2 months.)
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Number 5. Rigatoni Merguez Ricotta Salata, and Brown Butter, and Credit-Quentin Bacon
Rigatoni with Merguez for Chris Santos Cookbook 2016
This pasta dish is made with torchio, a unique funnel-shaped Venetian pasta noodle. It will give you a surprising kick of spicy harissa flavor as well.
INGREDIENTS
1 pound ziti or other tube-shaped pasta
6 tablespoons (¾ stick) unsalted butter
3 tablespoons extra-virgin olive oil, plus more for serving
1 pound merguez sausage (see Chef Talk, below), casings removed
2 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon finely chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
¾ cup (3 ounces) shredded ricotta salata cheese
½ cup Sicilian Bread Crumbs (see below) or pan-toasted soft bread crumbs
3 tablespoons finely chopped fresh mint
METHOD
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente. Drain well and rinse under cold running water.
2. Meanwhile, melt the butter in a small saucepan over medium heat. Continue cooking until the milk solids in the saucepan turn hazelnut brown, about 2 minutes. Immediately pour the melted butter into a small bowl.
3. Heat 1 tablespoon of the oil in a very large skillet over medium-high heat. Add the sausage and cook, occasionally stirring and breaking it up with the side of the spoon into bite-sized pieces, until lightly browned, about 8 minutes. Stir in the garlic and cook until it softens, about 1 minute. Stir in the tomato paste and parsley and mix well. Pour into a colander to drain the excess fat. Clean the skillet.
4. Heat the remaining 2 tablespoons oil in the skillet over medium-high heat. Add the pasta and cook, stirring occasionally, until it is lightly browned, about 2 minutes. Add the sausage mixture and stir well. Season to taste with salt and pepper.
5. Transfer the pasta mixture to a serving bowl. Add the browned butter and mix well. Top with the ricotta salata, bread crumbs, and mint. Drizzle with additional olive oil, toss, and serve immediately.
SICILIAN BREAD CRUMBS
INGREDIENTS
1 garlic clove, finely chopped
3 cups cubed (1-inch) trimmed brioche, challah, or crusty Italian bread
2 tablespoons extra-virgin olive oil
2 tablespoons coarsely chopped fresh flat-leaf parsley
METHOD
1. To make the bread crumbs: Position a rack in the center of the oven and preheat the oven to 350oF. With the machine running, drop the garlic through the tube of a food processor to mince the garlic. Add the bread cubes, oil, and parsley and pulse until the bread becomes coarse crumbs. Spread on an 18-by-13-inch half-sheet pan. Bake, stirring occasionally, until the crumbs are lightly toasted and smell garlicky, 7 to 10 minutes. Let cool. Makes 2 cups. Measure out 1 cup of the bread crumbs. (Reserve the remaining bread crumbs for another use; they can be frozen in an airtight container for up to 1 month.)
CHEF TALK
MERGUEZ
Merguez is lamb sausage, boldly seasoned with harissa, the North African spice paste. Because it is pork-free, you’ll often find merguez at halal and kosher butchers. As an easy substitute, mix 1 pound ground lamb, 1 to 2 tablespoons harissa (sold at specialty markets and online), 1 teaspoon kosher salt, and 2 garlic cloves, shredded on a Microplane zester.
Number 6. Smoky Rubbed Chicken Wings with Honey, Bourbon, and Molasses Sauce Recipe.
Who doesn’t love wings? Try these special wings marinated with a mix of sugars and spices, topped with bourbon-spiked sauce to add that rich bold flavor.
INGREDIENTS
BARBECUE SAUCE
1 cup store-bought spicy barbecue sauce, such as Rattler BBQ Sauce
1 cup tomato ketchup
¼ cup molasses (not blackstrap)
½ cup bourbon, preferably Maker’s Mark
½ cup honey
2 tablespoons cider vinegar
SMOKY RUB
1∕3 cup packed light brown sugar
1 tablespoon kosher salt
1 tablespoon ground coriander seeds
1 tablespoon sweet smoked paprika
1½ teaspoons ground cumin
1½ teaspoons dried thyme
½ teaspoon ground allspice
½ teaspoon ground ginger
½ teaspoon hot red pepper flakes
¾ teaspoon celery salt
¾ teaspoon freshly ground black pepper
¾ teaspoon cayenne pepper
¼ teaspoon dry mustard
¼ teaspoon garlic powder
_________
5½ pounds chicken wingettes (see Note)
METHOD
1. To make the sauce: Bring all of the ingredients to a boil in a medium saucepan over medium-high heat, whisking oft en. Reduce the heat to medium-low and simmer, whisking occasionally to discourage scorching, until lightly thickened and reduced by about one-quarter, about 30 minutes. Remove from the heat and let cool. (The sauce can be covered and refrigerated for up to 2 weeks.)
2. To make the rub: Whisk all of the ingredients together in a small bowl.
3. Put the wingettes in a very large bowl and toss with the rub. Divide the wingettes among two 1-gallon self-sealing plastic bags, seal, and refrigerate for at least 4 hours or overnight.
4. Position racks in the top third and center of the oven and preheat the oven
to 400F. Line two 18-by-13-inch half-sheet pans with aluminum foil for easy cleanup.
5. Spread the wingettes out on the baking sheets, spacing them well apart. Roast the wingettes, turning the wings over and switching the positions of the baking sheets from top to bottom and front to back halfway through cooking, until the wings are crisp and cooked through, about 40 minutes. During the last 5 minutes, brush the wings with some of the sauce. Remove the wings from the oven.
6. Position a broiler about 8 inches from the source of heat and preheat the broiler on high. In batches, broil the wings to caramelize the sauce in spots, about 3 minutes. Serve hot, with any left over sauce passed on the side.
Note: Chicken wingettes are chicken wings that have been chopped between the joints, with the wing tips discarded. Many of the large poultry producers sell chicken wingettes. Fresh wingettes are better than the frozen ones, as the latter tend to be dry when baked. Or do it yourself: Chop whole chicken wings between the joints with a cleaver or heavy knife and discard the tips (or save them for another use, such as stock).
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Number 7. The Famous French Onion Soup Dumplings with Credit-Quentin Bacon
French Onion Soup Dumplings for Chris Santos Cookbook 2016
If you like soup dumplings, you have to try this one. The beefy broth, caramelized onions, soaked bread, and the smoked bacon makes this the perfect dish.
INGREDIENTS
ONION-SHALLOT FILLING
½ cup (1 stick) unsalted butter
½ medium yellow onion, thinly sliced (1 cup)
2 medium shallots, thinly sliced (½ cup)
1 cup hearty red wine, such as Shiraz
1 cup reduced-sodium beef broth
1 cup reduced-sodium chicken broth
2 tablespoons minced fresh thyme
1 tablespoon balsamic vinegar, preferably aged
Kosher salt and freshly ground black pepper
CROUTONS
1 tablespoon extra-virgin olive oil
1 small garlic clove, minced
¼ teaspoon minced fresh thyme
Kosher salt and freshly ground black pepper
12 (¾-inch) cubes trimmed artisan bread
SOUP DUMPLINGS
36 square wonton wrappers
1 large egg, lightly beaten
ASSEMBLY
Vegetable oil, for deep-frying
2 cups (8 ounces) shredded Gruyère cheese
Softened butter, for the baking dish
Kosher salt and freshly ground black pepper
Special Equipment: 2 ovenproof escargot dishes, each with 6 indentations, or 1 large gratin dish without indentations; 12 (4-inch) wooden or bamboo skewers, for serving
METHOD
1. To make the filling: At least 6 hours (but preferably at least 12 hours) before making the dumplings, melt the butt er in a large skillet over medium heat. Add the onion and shallots and reduce the heat to medium-low. Cook, stirring oft en, until they are deep golden brown and very tender, about 30 minutes.
2. Add the wine, increase the heat to high, and cook, stirring often, until the wine has evaporated to a glaze, about 7 minutes. Stir in the beef and chicken broths, bring to a boil, and cook until the liquid has evaporated by half, about 10 minutes. You want to make sure that your soup has a thick texture—more onion than liquid. Stir in the thyme and vinegar and season to taste with salt and pepper. Let cool completely.
3. Line the bottom and sides of an 8-by-4-inch loaf pan with plastic wrap. Pour the filling into the pan and loosely cover the top with the wrap. Freeze until the filling is solid, at least 4 hours, or up to 1 day.
4. To make the croutons: Position a rack in the center of the oven and preheat the oven to 400oF. Stir the oil, garlic, thyme, salt, and pepper together in a small bowl. Add the bread cubes and toss well to coat the bread. Spread the mixture on a large rimmed baking sheet. Bake, stirring occasionally, until the croutons are golden brown, about 15 minutes.
5. To make the dumplings: Invert and unmold the frozen soup mixture onto a cutting board. Using a heavy knife, cut the mixture equally lengthwise into 4 long strips, then vertically into 9 sections to make 36 cubes. Keep the cubes frozen until ready to wrap.
6. Working with about 9 wonton wrappers at a time, place the wrappers on a work surface. Lightly brush the edges of the wrappers with the beaten egg. Place one cube in the center of a wrapper. Bring up the edges and tightly pinch them closed to create a small packet that resembles a purse. Transfer to a baking sheet. Repeat with the remaining cubes and wrappers. Cover tightly and freeze for at least 2 hours. (To freeze longer, transfer the frozen dumplings, separating the layers with waxed paper, to an airtight container, and freeze for up to 1 month.)
7. Pour enough oil to come about 2 inches up the sides of a large, deep saucepan and heat over high heat until the oil reaches 350F on a deep-frying thermometer. Place a large cake rack over a large rimmed baking sheet to drain the fried dumplings.
8. Remove 12 dumplings from the freezer, reserving the remaining dumplings for another use. In batches, without crowding, carefully add the dumplings to the oil (the oil will bubble up) and cook until golden brown, about 2 minutes. Using a wire spider or slotted spoon, being careful not to pierce the dumplings, transfer them to the wire rack to drain. (The dumplings can stand at room temperature for up to 30 minutes.)
9. Position the broiler rack about 8 inches from the source of heat and preheat the broiler on high. Lightly butter 2 escargot dishes (including the tops) or a large oval baking dish.
10. Place each dumpling in its own indentation in the escargot dishes. Cover the entire dish with the shredded Gruyère. Broil until the cheese is melted and bubbling brown, 4 to 6 minutes. Meanwhile, spear each crouton onto a skewer.
11. Insert a crouton-speared skewer into the top of each dumpling, being sure not to
poke the bottom of the wrapper, or the dumpling will leak. Sprinkle the dumplings with salt and pepper and serve immediately.
Number 8. Twice-Cooked Eggplant with Cilantro-Sesame Pesto with Credit-Quentin Bacon
Stir Fried Eggplant for Chris Santos Cookbook 2016
Bacon and eggplant are like Lady Gaga and the Superbowl… sure to please!
INGREDIENTS
ROASTED EGGPLANT
1½ pounds Japanese eggplant, cut into 1-inch chunks
2 tablespoons canola or vegetable oil
Kosher salt and freshly ground black pepper
CILANTRO-SESAME PESTO
2 garlic cloves, crushed under a knife and peeled
2 cups packed fresh cilantro leaves
2 tablespoons fresh lemon juice
2 tablespoons Asian sesame oil
2 tablespoons sesame seeds, toasted (see Note)
½ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
SRIRACHA-ORANGE MAYONNAISE
2 tablespoons mayonnaise, preferably Kewpie (see Chef Talk, below)
1 teaspoon sriracha
1 teaspoon fresh orange juice
1 teaspoon Japanese soy sauce
________
2 tablespoons canola or vegetable oil
2 tablespoons pine nuts, toasted (see Note)
2 tablespoons packed cilantro leaves
1 teaspoon sesame seeds, toasted (see Note)
METHOD
1. To roast the eggplant: Position a rack in the center of the oven and preheat the oven to 425F.
2. Toss the eggplant with the oil in a large bowl. Season with salt and pepper. Spread on an 18-by-13-inch half-sheet pan. Roast, stirring occasionally, until tender and lightly browned, about 15 minutes. Let cool completely. (The eggplant can be covered and stored at room temperature for up to 4 hours.)
3. To make the pesto: With the machine running, drop the garlic through the feed tube of a processor to mince it. Add the cilantro, lemon juice, sesame oil, and sesame seeds and process until pureed. With the machine running, pour the olive oil through the feed tube to make a smooth sauce. Season to taste with salt and pepper. (The pesto can be covered tightly and stored at room temperature for up
to 4 hours.)
4. To make the mayonnaise: Whisk all of the ingredients together in a small bowl. Set aside for up to 1 hour.
5. To finish the eggplant: Heat a large wok or skillet over high heat. Add the oil and swirl the wok to coat the sides. Add the eggplant and spread it out in a single layer. Let cook until the underside is seared, about 1 minute. Stir-fry until hot, about 1 minute more. Remove the wok from the heat. Add 3 tablespoons of the pesto, the pine nuts, the cilantro leaves, and the sesame seeds. Transfer to a serving bowl, drizzle with the mayonnaise, and serve hot, with the remaining pesto passed on the side. (Left over pesto is delicious stirred into plain steamed rice or used to flavor vinaigrette.)
Note: To toast either sesame seeds or pine nuts, heat a small skillet over medium heat. Add the seeds (or pine nuts) and cook, stirring occasionally, until toasted, about 1 minute for the seeds or slightly longer for the pine nuts. Transfer to a plate and let cool completely.
CHEF TALK
KEWPIE MAYONNAISE
Kewpie is a brand of Japanese mayonnaise with a creamy texture and less tangy taste than American mayo. It is sold at Asian markets and online.
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