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Kia and Sullivan’s Miso-Marshmallow Burgers

A perfect opposites-attract burger. Miso lends an umami flavor, while the sweetness of marshmallow nods to barbecue sauce. The recipe can be scaled up or down to feed your sweetheart or your whole rugby team (fifteen plus alternates). The recipe below makes four sliders.

INGREDIENTS

⒈／⒉ cup hot water

100 mini marshmallows

Arugula

Hawaiian sweet burger buns, warmed

Other burger toppings as desired (caramelized onions, pickled jalapenos, etc.)

INSTRUCTIONS

1. Form meat into patties and set aside.

2. Mix the miso in hot water until dissolved in the pan over medium heat.

3. Reduce heat and gradually add marshmallows over low heat until they melt into miso mixture, stirring constantly until it reaches a caramellike consistency.

4. Grill burgers to an internal temperature of 150–155°F for medium-well.

5. Transfer burgers to warm Hawaiian sweet burger buns. Top with miso-marshmallow sauce and arugula.

Rice Krispies Treats with Pear Reduction

Brown butter is the secret to Rice Krispies treats. With brown butter, even the most sophisticated foodie will fall in love with this gooey dessert (or main course… we’re not judging).

INGREDIENTS

1 cup butter (2 sticks)

12–15 ounces Rice Krispies cereal

22 ounces marshmallows

3 cups pear juice

INSTRUCTIONS

1. Cook pear juice on medium-low heat until the juice is reduced by two-thirds.

2. Meanwhile, line a lasagna pan with parchment paper and set aside.

3. Place butter in a pot on medium heat. A light-colored nonstick pot is ideal.

4. The butter will bubble first. Watch closely until the milk solids turn golden brown. Reduce to low heat immediately. Butter goes from golden brown to burnt quickly, so don’t walk away from the stove.

5. Add marshmallows to the pot with the brown butter and stir until marshmallows melt.

6. Gradually add ? cup of pear reduction.

7. Add Rice Krispies and stir until incorporated.

8. Press Rice Krispies treats into lined pan and cool in refrigerator.

9. Cut Rice Krispies treats when they are solid, and drizzle with remaining pear reduction sauce for added stickiness.

Sullivan’s Butternut Squash Risotto with Fried Sage

Fried sage is essential to this dish. Do not substitute marjoram. You have standards.

INGREDIENTS

1 cup arborio rice

1 large butternut squash (local, organic)

6 tablespoons butter (freshly churned)

1 shallot (chopped)

7 whole sage leaves (homegrown in windowsill)

Zest of 1 lemon (organic)

⒈／⒉ cup pinot grigio

7 fresh thyme sprigs (homegrown in garden)

2 sprigs of rosemary (homegrown in garden)

2 tablespoons extra-virgin olive oil

⒈／⒉ teaspoon each salt and pepper

6 cups heritage broth (homemade broth made from kitchen reserves and vegetable scraps)

INSTRUCTIONS FOR HERITAGE brOTH

1. To make heritage broth, save vegetable scraps and bones until you have enough to fill approximately half a stock pot.

2. Add water to cover vegetables and bones by at least 3 inches.

3. Simmer for four hours, skimming fats and oils. Add additional water if needed. Add salt and pepper to taste.

4. Cool and strain.

INSTRUCTIONS FOR RISOTTO

1. Plant sage, rosemary, and thyme. Wait until plants are large enough to harvest (at least 10 inches tall). Alternatively, purchase fresh herbs at a local market.

2. Preheat oven to 350°F.

3. Cut butternut squash lengthwise. Scoop out and save seeds on a damp cloth napkin for planting later.

4. Drizzle generously with extra-virgin olive oil and season with salt and pepper.

5. Roast squash for 45 minutes at 350°F.

6. Cool and scoop out flesh.

7. In a dry pot, add the butter and chopped shallots, and cook on medium heat for 3 minutes.

8. Add the arborio rice and toast in the skillet for 4 minutes.

9. Add rosemary, thyme, and ⒈／⒉ cup of wine.

10. Using half of the squash, scoop one tablespoon of squash at a time into the mixture until incorporated. Reserve the other half.

11. Add heritage broth ⒈／⒉ cup at a time until the rice absorbs the broth. Stir gently and constantly. Cook until a creamy consistency.

12. Add the remaining half of the squash, keeping large pieces.

13. Fry the sage leaves in extra-virgin olive oil until crispy, and remove before the leaf color deepens. Crumble some leaves and leave others whole.

14. Top risotto with crumbled sage leaves and serve.

Vulva-Style Sausage butterflied and pounded thin)

1 chicken breast (humanely raised; butterflied and pounded thin)

1 12-ounce box commercial stuffing (or four cups homemade stuffing)

1 cup pecans, chopped

1 cup dried cranberries

2 cups chicken broth

1–2 full-size Snickers bars

⒈／⒉ teaspoon kosher salt

⒈／⒉ teaspoon black pepper and dry herbs of your choice

INSTRUCTIONS

1. Brine the meat by mixing 2 tablespoons kosher salt in 2⒈／⒉ cups water until salt is dissolved. Soak meat in brine for 1⒈／⒉ hours.

2. Moisten stuffing according to box recipe (but do not add onions or vegetables). Add pecans and cranberries. Set aside.

3. Cover a cutting board with plastic wrap. Place the turkey on the cutting board and butterfly.

4. Place another layer of plastic wrap over the turkey breast, and pound with mallet until approximately ⒈／⒉ to ? inch thickness.

5. Repeat with chicken.

6. Preheat oven to 350°F.

7. Lay turkey on cutting board. Cover the turkey in 1 to 2 inches of stuffing. (Save remaining stuffing to serve at table.)

8. Place the chicken breast on the turkey.

9. Place one to two Snickers bars in the middle of the chicken.

10. Carefully roll the tursnicken lengthwise (around the Snickers bar).

11. Wrap tursnicken with kitchen twine and secure.

12. Place several slices of butter in a roasting pan and lay the tursnicken on top.

13. Roast the poultry breasts at 350°F for 45–75 minutes until the thickest part of the tursnicken reaches 160°F.

14. Remove tursnicken from oven. Let rest for 10 minutes.

15. While the tursnicken rests, warm mole sauce (or another sauce of your choice). Drizzle mole sauce over tursnicken.

16. Slice and serve with extra mole sauce (or sauce of your choice) for dipping.

Kia’s Mole

When you’re cooking in a food truck, you don’t always have time for elaborate recipes. Simplify your tursnicken with this two-ingredient mole.

INSTRUCTIONS

1. Simply take commercially made mole paste and prepare it according to the directions on the jar, substituting Coca-Cola for water. Try to find Coca-Cola manufactured in Mexico, where it is made with sugar instead of corn syrup.

Sullivan’s Mole

Sullivan says that mole must be made from scratch. She includes the following recipe for an elevated mole experience.

INGREDIENTS

2 each fresh, organic whole dried guajillo, New Mexico, mulato, and pasilla peppers

4 organic tomatoes

6 cups heritage broth

1 tablespoon thyme

5 bay leaves

2 tablespoons black peppercorns

⒈／⒉ cup butter or EVOO (extra-virgin olive oil)

? cup slivered almonds

? cup yellow raisins

2 slices of bread

2 tortillas (corn or flour)

2 Mexican hot chocolate tablets

INSTRUCTIONS

1. Add 5 cups of heritage broth to a large pot and heat on medium heat.

2. Roast 4 large tomatoes for 20 minutes at 350°F.

3. Cut and deseed peppers. Measure 4 tablespoons of the seeds and set aside.

4. Tear the whole dried peppers into pieces and toast the skins in a hot skillet for 2 minutes.

5. Then soak the toasted peppers in a bowl of hot water for 30 minutes.

6. After 30 minutes, remove the peppers and ⒈／⒉ cup of the soaking liquid and blend them in a food processor. Set this paste aside.

7. Grind the dried ingredients, meaning the pepper seeds, thyme, bay leaves, and black peppercorns mixture. Set this dry mixture aside.

8. Heat butter over medium heat to coat almonds and raisins. Remove this moist mixture and set aside.

9. To the skillet, add the bread and tortillas until crispy. Remove crispy toasts.

10. To the heritage broth, add the roasted tomatoes, the paste , the dry mixture , the moist mixture , and the crispy toasts. Heat for 10 minutes, then remove from heat.

11. Allow the mixture to cool. Using a sieve, strain the mixture. This will take some time. You want a super smooth mole.

12. Pour the strained liquid into the pot. Add the remaining cup of heritage broth to the pot, and turn up to medium heat.

13. Simmer mole sauce, and add the Mexican hot chocolate tablets. Stir occasionally and simmer for an hour.