Play Me a Recipe

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Harper Fendler Makes a Sloe Gin Fizz Sep 02, 2022

Show notes

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Harper starts listing them at 04:30) before starting the episode.

Recipe

Serves 1

2.5 oz Hayman's Sloe Gin
1 oz Fresh Lemon Juice
0.5 oz Rich Simple Syrup (2 parts sugar, 1 part water)
Club Soda
Lemon Peel
Egg White (optional)
Chilled 7-8 oz tumbler

Necessary tools

Shaker Tins
Jigger
Hawthorn Strainer
Fine Strainer
Citrus Juicer

Reverse Dry Shake Method

Add first 3 ingredients to shaker with ice, shake until tins are frosted
Strain and dump ice, shake again
Fine strain into chilled tumbler, top with 2-3 oz of soda
Garnish with twist of lemon

IF INCLUDING EGG WHITE (Traditional Dry Shake Method)

Add first 3 ingredients and egg white to shaker, shake
Add ice, shake again until shaker tins are cold to the touch
Fine strain into chilled tumbler, top with 2-3 oz of soda
Garnish with twist of lemon

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Gracias Madre's Maxwell Reis makes Agave Cocktails Aug 19, 2022

Show notes

Purista Margarita Recipe
Makes 2 cocktails

Chile Salt & Agave Syrup

1/2 cup Himalayan salt
2 teaspoons chipotle powder
2/3 cup agave nectar
1/3 cup boiling water

Cocktails

4 ounces blanco tequila or mezcal
4 dashes orange bitters
2 ounces fresh lime juice
3/4 ounce agave syrup
Chile salt
Lime peel or jalapeño slice, for the rim

Make the chile salt: In a small jar, add the salt and chipotle powder. Store covered for up to 1 month.
Make the agave syrup: In a medium jar, add the agave and water and stir until the agave has dissolved into the water. Cover and store in the refrigerator for up to 1 month.
Make the cocktails: In a cocktail shaker with ice, add the tequila, bitters, lime juice, and 3/4 ounce of the agave syrup. Shake well. Dip two rocks glasses in the chile salt and add ice. Strain the tequila mixture over the ice and garnish with a lime peel or jalapeño.

Oaxacan Cup Recipe

Makes 2 cocktails

Cocktails

4 ounces mezcal
1 lime, sliced into wedges
12-16 slices of Persian cucumber (about two cucumbers)
4-6 slices of jalepeño (about 1 chile)
1 1/2 ounces agave syrup (see above)
1 cup ice cubes
Chile salt (see above)
1 splash soda water

Make the chile salt: In a small jar, add the salt and chipotle powder. Store covered for up to 1 month.
Make the agave syrup: In a medium jar, add the agave and water and stir until the agave has dissolved into the water. Cover and store in the refrigerator for up to 1 month.
Muddle cucumbers, lime wedges and jalapeños in a shaker tin. Add agave syrup, mezcal, and ice cubes, and roughly shake.
Add a splash of soda water, then pour contents of shaker tin into two glasses.
Garnish with cucumber wheel and sprinkle of chile salt.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Danny Trejo’s Pollo Frito Quesadilla Aug 12, 2022

Show notes

Recipe
Makes 2 quesadillas

Quesadilla with Cabbage Slaw

2 cups sour cream
4 chipotle chiles from a can of chipotles in adobo sauce, plus 2 tablespoons of the adobo sauce
2 limes, juiced
2 teaspoons kosher salt
1/2 cup shredded green cabbage
2 (13-inch) flour tortillas
2 cups shredded Mexican-style cheese blend
1 1/2 cups chopped Trejo's Fried Chicken, about 1/3 of the recipe below (or, you can use any type of leftover fried chicken)
2 serrano chiles, finely chopped

Danny Trejo's Fried Chicken (serves 4)

1 1/2 pounds boneless, skinless chicken thighs
3 teaspoons kosher salt
4 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons sweet paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
4 cups canola oil
2 cups buttermilk

Quesadilla with Cabbage Slaw

Make the crema: Put the sour cream, chipotles, adobo sauce, lime juice, and salt in a blender and puree until smooth. (If making in advance, keep the crema in an airtight container and refrigerate for up to 3 days.)
Make the slaw: In a medium bowl, combine the cabbage and ¼ cup of the chipotle crema, mixing well.
Heat a large pan or cast-iron skillet over medium-high heat. Place a tortilla in the pan and cook until it is lightly browned, about 30 seconds. Turn the tortilla over and spread 1 cup of the cheese evenly across the top, followed by ¾ cup of the fried chicken. Sprinkle half of the cabbage mixture over the chicken and top with half of the serranos, spreading evenly. Cook until the cheese begins to melt, about 3 minutes. Fold the tortilla in half and cook for 45 seconds, then turn the quesadilla over and cook for another 45 seconds.
Transfer the quesadilla to a cutting board and cut it into 4 wedges. Repeat with the remaining tortilla and fillings. Serve with the remaining chipotle crema on the side.

Danny Trejo's Fried Chicken (serves 4)

Cut the chicken thighs into 1-inch-wide strips. Place the strips in a bowl and season them with 2 teaspoons of the salt. Set the chicken aside for 30 minutes at room temperature. In a medium bowl, whisk together the flour, garlic powder, onion powder, oregano, paprika, cayenne, remaining teaspoon salt, and black pepper. Heat the oil in a large heavy-bottomed pot set over medium-high heat until it reaches 350°F on an instant-read thermometer.
Drain off any liquid in the bowl of chicken and pour the buttermilk over the chicken. Lift the chicken pieces out of the buttermilk, letting the excess drip back into the bowl, and then dredge them through the spiced flour, shaking off any excess.
Slowly lower a few chicken pieces (you don’t want to overcrowd the pot) into the hot oil and cook, turning them often, until they are golden brown, 7 to 10 minutes. To check if it’s done, remove a piece of chicken and test its internal temperature with an instant-read thermometer—it should read 165°F. Drain the fried chicken on a wire rack or paper towels, and repeat with the remaining pieces. Serve hot or at room temperature.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

The Perfect Lobster Rolls with Cousins Maine Lobster Aug 05, 2022

Show notes

Recipe
Makes 1

Split top bun
Butter
Lemon
Mayo
Lobster meat (claw & knuckle)

Toast the split top bun on a skillet or grill until golden brown
Put mayonnaise on the inside of the toasted bun
Add cooked claw and knuckle meat
Top with fresh squeezed lemon

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Couscous, Cherry Tomato & Herb Salad with Arati Menon Jul 29, 2022

Show notes

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Arati starts listing them at 0:52) before starting the episode.

Ottolenghi's Couscous, Cherry Tomato & Herb Salad

1 1/2 cups couscous
6 tablespoons olive oil
2 teaspoons ras el hanout
Salt and black pepper
1 2/3 cups boiling water
10 ounces cherry tomatoes
2 onions, sliced paper-thin
1/4 cup golden raisins
1 teaspoon cumin seeds, toasted and lightly crushed
1/3 cup roasted and salted almonds, roughly chopped
3/4 cup cilantro leaves, roughly chopped
3/4 cup mint leaves, roughly torn
1 lemon (finely zest to get 1 teaspoon, then juice to get 1 tablespoon)

Place the couscous in a medium bowl. Drizzle with 2 tablespoons of oil, sprinkle with 1 teaspoon ras el hanout, 3/4 teaspoon of salt, and plenty of pepper, then pour in the boiling water. Stir, cover the bowl tightly with foil and set aside for 20 minutes. Remove the foil, fluff the couscous with a fork, and set aside to cool.
Put 1 tablespoon of oil into a large frying pan and place over high heat. Once hot, add the tomatoes and fry for 3 to 4 minutes, stirring a few times, until they start to brown and split open. Remove from the pan, sprinkle with a pinch of salt, and set aside with any juices.
Wipe the pan clean, then add the remaining 3 tablespoons of oil and return to medium-high heat. Add the onions, the remaining 1 teaspoon of ras el hanout, and 1/8 teaspoon salt and fry for 10 to 12 minutes, stirring until dark golden brown and soft. Remove from the heat, stir in the raisins, and set aside to cool.
Once the couscous has cooled slightly, transfer it to a large bowl. Add the onion and raisin mix and stir. Add the cumin, almonds, cilantro, mint, lemon zest, lemon juice, 1/4 teaspoon salt, and a generous grind of pepper and mix gently.
Transfer to a serving platter, top with the tomatoes, and serve.

Photo by Jonathan Lovekin.

Have a recipe you'd like to hear us cook? Email it to us at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Zoe Francois makes Candied Carrot Peel Jul 22, 2022

Show notes

When life gives 'Zoë Bakes Cakes' author Zoë François veggie scraps, she makes this stunning cake decoration: spiced, candied carrot peel.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Zoë starts listing them at 1:03) before starting the episode.

Carrot Peel Candy

1 cup (240 milliliters) simple syrup
1 tablespoon orange blossom water, or 1/2 teaspoon orange extract
1 pinch kosher salt
Peels from 2 pounds (900 grams) organic carrots, washed

Preheat the oven to 200°F / 95°C. Line a baking sheet with a silicone baking mat.
In a saucepan over medium-low heat, stir together the simple syrup, orange blossom water, and salt and warm to a gentle simmer. Add the carrot peels and cook just until the peels are turning translucent.
Strain the peels in a fine-mesh sieve and then lay them out on the prepared baking sheet.
Bake until the carrot peels start to curl up, anywhere from 30 to 60 minutes, depending on their thickness. Then turn the oven temperature to 100°F / 40°C and bake until completely dry; this can take several hours.
Transfer to an airtight container and store in a cool, dry place for up to 48 hours.

A Perfectly Refreshing Sip Jul 15, 2022

Show notes

Yu the Great

1 ounce Basil-Matcha Syrup (recipe follows)
3/4 ounce freshly squeezed lime juice
1 ounce full-fat coconut milk, well shaken
3 ounces soda water
Matcha powder, for garnish

Basil-Matcha Syrup

1 1/2 teaspoons matcha powder
1 cup loosely packed fresh Thai basil leaves
1 cup sugar

Yu the Great

Combine the syrup, lime juice, and coconut milk in a cock-ail shaker. Fill with ice, seal the shaker, and shake just to combine, about 3 seconds. Double-strain into a tumbler filled with ice and top with soda water. (This will produce foam, so pour slowly and carefully.) To garnish, sift matcha powder on top of the foam.

Basil-Matcha Syrup

Combine the matcha powder, basil, sugar, and 3⁄4 cup water in a blender and blend on high until smooth and bright green and the sugar is dissolved, about 2 minutes. Strain through a cheesecloth-lined strainer, discard the solids, and let the syrup cool to room temperature. The syrup will keep for 1 week in the refrigerator.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Delicious No Churn Ice Cream with Joy the Baker Jul 08, 2022

Show notes

Nothing is better in summer than some delicious, creamy, fudgy ice cream. The only thing that can improve it is being able to make it yourself. In this episode, Joy the Baker cooks her way through the perfect summer treat which you can whip up in no time at all.

Recipe
Makes 3 cups

1 (14-ounce) can sweetened condensed milk

1 teaspoon vanilla extract

1/4 teaspoon kosher salt

2 tablespoons instant espresso powder

2 tablespoons espresso liquor (optional)

2 ounces cream cheese, softened to room temperature

2 cups heavy cream

1/2 - 3/4 cup fudge (store-bought or recipe that follows)

Mocha Hot Fudge Sauce

Makes 11/2 cups

1/4 cup unsweetened Dutch-processed cocoa powder
1/3 cup packed dark brown sugar
1/2 cup light corn syrup
2/3 cup heavy cream
1/4 teaspoon salt
6 ounces good bittersweet chocolate (not unsweetened), finely chopped
2 tablespoon unsalted butter, cup into 4 cubes
1 teaspoon vanilla extract
1 teaspoon instant espresso powder
1 tablespoon hot water

Mocha Hot Fudge Sauce

In a medium saucepan over medium heat, stir together cocoa powder, brown sugar, corn syrup, heavy cream, salt and half of the chopped chocolate. Stir until chocolate is melted. Cook mixture at a simmer, stirring occasionally, for 5 minutes.
In a small bowl, dissolve the espresso powder in hot water.
Remove the sauce from heat, add remaining chocolate, butter, espresso mixture and vanilla. Stir until smooth. Cool slightly before serving.
Cooled sauce can be refrigerated in an airtight container for up to 1 week. Reheat over low heat, stirring to serve after it’s been chilled.

No Churn Coffee Fudge Ripple Ice Cream

In a medium bowl whisk together sweetened condensed milk, vanilla, salt, instant espresso powder and espresso liquor (optional). Set aside.
In the bowl of a stand mixer fitted with a whisk attachment, beat cream cheese until well softened and spread around the bowl. Add the heavy cream and whip on medium high until stiff peaks form.
Spoon a third of the whipped cream into the sweetened condensed milk and whisk to combine. Add another third of the whipped cream to the sweetened condensed milk and use a rubber spatula to fold to combine. Add the final third and fold to combine. Swirl 1/2 - 3/4 cup fudge. Spoon into a 9x5-inch loaf pan and freeze for at least 6 hours or overnight. Cover and freeze for up to 1 week.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

There's Nothing Plain about these Plantains Foster Jul 01, 2022

Show notes

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Briana starts listing them at 1:09) before starting the episode.

Plantains Foster

Serves 2

1-2 large, ripe yellow plantains
1/2 cup (1 stick) unsalted butter
1 cup dark brown sugar
2 cinnamon sticks
1 teaspoon vanilla extract
1 medium orange
1/4 cup dark rum
Pinch of salt
Vanilla ice cream, for serving

Cut ends off each side of the plantain. Remove the peel by cutting a slit along the length of the plantain piercing the skin but not cutting through the flesh. Cut the plantain in half and cut each half into 4 slices to make a total of 8 slices.
Heat a large (10-inch) skillet to medium heat and melt butter. Add the cinnamon sticks toast in the butter.
Add dark brown sugar to the butter and continuously stir until the sugar melts and starts to bubble. A glossy cohesive sauce will start to form. Add plantain slices to the sugar mixture. Cook the plantain for about 4 to 5 minutes, flipping halfway through on each side. (If your heat is too high, the sauce will separate and break.)
Stir in vanilla extract and orange zest.
Slightly tilt your skillet away from you and pour in the rum away from you. The rum will instantly catch a small flame if you are cooking on a gas stove. Allow the flame to subside. If you are cooking on an electric/induction burner allow the alcohol content to cook off, about 2 minutes.
Finish with a pinch of salt and immediately remove from the heat. Serve hot with ice cream.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

The Joys of Juneteenth with Nicole Taylor Jun 19, 2022

Show notes

We're sharing an episode of Genius Recipe Tapes where host Kristen Miglore sits down with Nicole Taylor to discuss her newest book, Watermelon and Red Birds: A Cookbook for Juneteenth and Other Black Celebrations, which is filled with recipes for summer gatherings, stories and essays that honor the legacy of Juneteenth.

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