Spaghetti with Beef, Smoked Almonds and Basil Recipe

Ingredients

* 1 pound (1-inch thick) beef tenderloin steaks *see Cook's Note
* Kosher salt and freshly ground black pepper
* 2 teaspoons Herbes de Provence
* Extra-virgin olive oil for drizzling, plus 1/4 cup
* 1 pound spaghetti pasta
* 1 (15-ounce) can diced tomatoes
* 2 packed cups fresh basil leaves
* 1 clove garlic, chopped
* 2 teaspoons fresh lemon juice
* 1 teaspoon grated lemon zest
* 3/4 cup chopped smoked almonds
* 1/2 cup freshly grated Parmesan
* 1/4 cup chopped fresh basil leaves

Directions

Place an oven rack in the upper 1/3 of the oven. Preheat the oven to 450 degrees F.

Place the steaks on a baking sheet and season with salt and pepper. Sprinkle the Herbes de Provence on both sides of the steaks and drizzle with olive oil. Roast for 10 to 12 minutes for medium-well. Let the steaks rest for 10 minutes.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a food processor, combine the tomatoes, basil, garlic, lemon juice, lemon zest, and 1/4 cup olive oil. Process until the mixture is coarsely chopped.

Place the cooked pasta, tomato mixture and smoked almonds in a large serving bowl. Toss well and thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Garnish with Parmesan cheese and chopped basil. Slice the steaks into 1/4-inch thick slices and serve alongside the pasta.

*Cook's Note: The steaks can also be grilled over medium-high heat on a preheated grill pan or gas or charcoal grill for about 5 minutes each side.

Pasta Ponza Recipe

Ingredients

* Butter for greasing
* 2 cups (12 ounces) red cherry or grape tomatoes, halved
* 2 cups (12 ounces) yellow cherry or grape tomatoes, halved
* 1/4 cup capers, rinsed and drained
* 1 tablespoon extra-virgin olive oil, plus extra for drizzling
* 1/2 teaspoon kosher salt, plus extra for seasoning
* 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
* 1/2 cup Italian-style seasoned breadcrumbs
* 1 pound ziti or other short tube-shaped pasta
* 1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
* 1/4 cup chopped fresh flat-leaf parsley

Directions

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.

Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.

Ricotta and Vanilla Ravioli with Orange Mint Dipping Sauce Recipe

Ingredients

* Ravioli
* 1/2 cup whole milk ricotta cheese
* 2 tablespoons sugar
* 1/2 teaspoon pure vanilla extract
* 1 tablespoon chopped fresh mint leaves
* 1 1/2 teaspoons orange zest, from 1 medium orange
* 1 vanilla bean, split lengthwise
* 1 egg, beaten
* 24 round potsticker (Gyoza) wrappers *
* *Can be found at specialty Asian markets

Directions

Dipping Sauce

* 1/2 cup fresh orange juice, from 1 medium orange
* 1 cup sugar
* 2 tablespoons chopped fresh mint leaves

Vegetable oil, for frying

For the ravioli:

In a small bowl, combine the ricotta cheese, sugar, vanilla extract, mint leaves, and orange zest. Scrape in the seeds from the vanilla bean and mix well. Using a pastry brush, brush the edges of the potsticker wrappers with the beaten egg. Spoon 1 teaspoon of the ricotta mixture into the center of the potsticker wrappers. Fold the dough over the filling to create a half-moon shape. Pinch the edges of the dough to seal.

In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) In batches, fry the ravioli for 30 seconds on each side until golden. Drain on paper towels.

For the dipping sauce:

In a small saucepan, combine the orange juice and sugar over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Stir in the chopped mint.

Arrange the ravioli on a platter. Pour the dipping sauce into a small dipping bowl and serve alongside the ravioli

Salmon Cakes with Lemon-Caper Yogurt Sauce Recipe

Ingredients
Salmon:

* 1 pound skinless salmon fillet (see Cook's Note)
* Olive oil, for drizzling
* Kosher salt and freshly ground black pepper
*

Patties:

* 1 large egg, beaten
* 1/3 cup (1/2-ounce) chopped fresh chives
* 26 saltine crackers, crushed, divided
* 1/2 cup frozen corn, thawed
* 2 tablespoons Dijon mustard
* 3 tablespoons mayonnaise, plus more, as needed
* 1 tablespoon capers, rinsed and drained
* 1 tablespoon lemon juice
* 1 tablespoon lemon zest
*
* 3 tablespoons vegetable oil
* 3 tablespoons unsalted butter, at room temperature
*

Sauce:

* 1/2 cup full-fat plain Greek yogurt
* 1 1/2 tablespoons capers, rinsed, drained and chopped
* 1 tablespoon lemon juice
* 1 tablespoon lemon zest
* Kosher salt and freshly ground black pepper

Directions

Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Grill until the flesh is cooked through and flakes easily with a fork, about 6 to 8 minutes on each side. Set aside to cool for 20 minutes.

Patties: Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl. Add the egg, chives, 1/2 of the crushed crackers, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest. Mix gently until just combined. Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. (If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time,) Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour. In a large nonstick skillet, heat the oil and butter over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side. Drain on paper towels.

Sauce: In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste.

Arrange the salmon cakes on a platter and serve alongside the sauce.
Cook's Note:

The salmon can also be baked in a 350 degree F oven. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Put in a baking dish and bake until just cooked through, about 15 to 20 minutes

Baked French Toast Casserole with Maple Syrup Recipe

Ingredients

* 1 loaf French bread (13 to 16 ounces)
* 8 large eggs
* 2 cups half-and-half
* 1 cup milk
* 2 tablespoons granulated sugar
* 1 teaspoon vanilla extract
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* Dash salt
* Praline Topping, recipe follows
* Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:

*
* 1/2 pound (2 sticks) butter
* 1 cup packed light brown sugar
* 1 cup chopped pecans
* 2 tablespoons light corn syrup
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Buttermilk Baked Chicken Recipe

Ingredients

* 2 cups buttermilk
* Juice of 1/2 lemon
* 1 tablespoon hot sauce
* 1/2 yellow onion, sliced
* 5 sprigs fresh thyme
* 3 cloves garlic, smashed
* Kosher salt and freshly ground black pepper
* 1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry
* 2 cups crushed corn flakes
* 3/4 cup grated Parmesan cheese
* 2 teaspoons chopped fresh thyme

Directions

Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.

Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.

Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.

Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.

Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

Cook's Note: Remove the skin to save calories. Soaking chicken in buttermilk leaves the chicken incredibly moist with a delicious flavor.

Taima's Catch - Cedar Plank Grilled Salmon Recipe

Ingredients

* 2 cedar planks
* 2 sockeye or king salmon fillets, cut into 6 (5-ounce portions
* 2 to 3 tablespoons extra-virgin olive oil
* 1 bunch lemon thyme, leaves chopped
* 1 bunch marjoram, leaves chopped
* 1 bunch oregano, leaves chopped
* Salt and freshly ground black pepper
* Alder wood chips, for smoker
* Vegetable oil
* 1 bunch dill sprigs
* 2 lemons, juiced
*

Pesto:

* 1 bunch fresh basil leaves
* 1/2 cup toasted pine nuts
* 1 clove garlic, chopped
* 1 lemon, zested and juiced
* Salt and freshly ground black pepper
* 1/2 cup extra-virgin olive oil

Directions

Soak the cedar planks in water for 20 to 30 minutes.

Coat the salmon with olive oil and chopped herbs. Season with salt and pepper, to taste. Put the salmon in the smoker, set to cold smoking setting and smoke with the wood chips until ready to grill, 20 to 30 minutes.

Pesto: Blitz the basil, pine nuts, garlic, lemon, and salt and pepper, to taste, in a food processor. Gradually add the extra-virgin olive oil and pulse until mixture is smooth.

Put the pesto into a small serving bowl and set aside.

Preheat the grill to medium.

Drain the cedar planks and season the top of each plank with vegetable oil, salt and pepper, to taste, and dill sprigs. Put 3 pieces of salmon on each cedar plank and grill over medium heat for 12 to 15 minutes. Lemon juice the salmon once cooked. Transfer the salmon to a serving platter, top with pesto and serve.
Notes

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.