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From The Fearless Chef (p79) by Andy Husbands and Joe Yonan

Radicchio and Great Hill Blue Cheese Salad

Since it’s so bitter, radicchio is often just punctuation to an otherwise mild salad; if it does take center stage, it is often grilled or heated to soften its bite. But what if you like the bite? This salad has a bitter base that gives way to a creamy, pungent sweetness from Massachusetts’ own Great Hill blue cheese, one of my favorites.

Serves 4 to 6

1 small yellow onion, peeled and sliced into 1/8-inch rings

2 tablespoons balsamic vinegar

1 tablespoon extra-virgin olive oil

2 tablespoons granulated sugar

1 teaspoon kosher salt

1 medium-size head radicchio, core and outer leaves removed

1 carrot, peeled and grated

1/4 pound Great Hill blue cheese
(or other good-quality blue), crumbled

Freshly cracked black pepper, to taste

1. Place the onion, vinegar, oil, sugar, and salt in a small mixing bowl; toss well to combine and set aside for 20 minutes.

2. Cut the radicchio in half lengthwise and shred by cutting into 1/8-inch strips.

3. Divide the radicchio onto plates. Evenly sprinkle the carrots on top. Divide the pickled onions on top of the carrots and drizzle some of the onion dressing over each salad. Top each salad with blue cheese, and season with black pepper. Serve immediately.


From The Fearless Chef (p187) by Andy Husbands and Joe Yonan

Beer Batter Cod with Chunky Tartar Sauce

When I was a kid, I did one of those aw-shucks-isn’t-his-voice-cute radio commercials for Ivar’s, a fish-and-chip palace in Seattle. I wasn’t acting; that combination of fried fish and fried potatoes was one of the few ways I liked fish. I’m all grown up now, and so are these fish and chips; nowadays I use a strong ale to give the batter a hoppy flavor. You can use a milder brew if you want to tone it down, but whatever you choose, these are guaranteed to make you feel like a kid again.

Serves 6

For the Chunky Tartar Sauce:

1 1/4 cups Aioli (page 11)

1 medium-size kosher dill pickle, minced, plus 2 tablespoons pickle juice

1 small red onion, peeled and minced

1 small red bell pepper, seeded and minced

1 tablespoon granulated sugar

1/4 cup chopped parsley leaves

Salt and freshly ground black pepper, to taste

For the Beer Batter Cod:

2 pounds cod fillet, cut into 1/2-inch strips

5 cups all-purpose flour, divided

2 cups cornmeal

2 teaspoons dried thyme

1 tablespoon chili powder

2 teaspoons cayenne pepper

2 teaspoons baking powder

2 teaspoons salt

2 bottles (24 ounces) of your favorite ale, such as Harpoon IPA

1/2 cup water

Canola or peanut oil, for frying

Salt and freshly ground black pepper, to taste

1. In a small bowl, combine all the tartar sauce ingredients, stir to mix thoroughly, and set aside.

2. In a medium-size bowl, combine the cod and 2 cups of the flour, and toss to coat.

3. In a large bowl, combine the remaining 3 cups flour, the cornmeal, thyme, chili powder, cayenne, baking powder, and salt. Add the ale and water; mix well.

4. Add the oil to a stockpot or Dutch oven to a depth of 4 inches, and heat to 350°F. Test by dropping a piece of fish into the oil; it should sizzle vigorously and immediately on the surface without sinking or burning.

5. When the oil is hot, lift a single cod piece out of the flour, lightly shaking off excess, and drop into the batter. Use tongs to transfer the coated pieces, one at a time, into the oil, frying in batches so as not to crowd the pan.

6. As the fish fries, use the tongs to separate and move the pieces around. Fry until dark golden brown underneath, about 2 minutes; turn and cook the second side, 1 to 2 minutes more. Remove fish, allowing excess oil to drip back into the pan, then transfer to a plate lined with paper towels. Season with salt and pepper, and serve hot with tartar sauce.


From The Fearless Chef (p263) by Andy Husbands and Joe Yonan

Lemon-Lime Bars

We can never settle for a mere lemon when there are limes around, too. The combination is something more interesting than either fruit alone, especially when some ground ginger plays a part, too. Serve these as part of a dessert buffet or platter, alongside fresh fruit and some dark chocolate, or pack them into gift tins lined with bright paper at holiday time. Just be careful: Serve once, and you’ll be expected to bake them regularly.

Makes 24 bars

21/4 cups all-purpose flour

1/2 cup confectioners’ sugar, plus extra for dusting

1/4 teaspoon kosher salt

1 cup (2 sticks) unsalted butter, softened

4 large eggs

2 cups granulated sugar

2 teaspoons finely grated lime zest

2 teaspoons finely grated lemon zest

2 tablespoons fresh lemon juice (about 1/2 large lemon)

2 tablespoons fresh lime juice (about 1 large lime)

2 teaspoons ground ginger

1. Preheat oven to 350°F.

2. In the large bowl of an electric mixer, sift together 2 cups of the flour, the confectioners’ sugar, and salt. Add the butter, and mix on low speed until thoroughly combined but not creamy. Press evenly into the bottom of an ungreased 9” × 13” baking pan.

3. Bake until pale golden, about 25 minutes. Let cool to room

4. While the crust is cooling, beat the eggs in another large mixing bowl. Add the granulated sugar, lemon and lime zest, lemon and lime juice, ground ginger, and remaining 1/4 cup flour; whisk until thoroughly combined. Pour over the cooled crust.

5. Reduce oven temperature to 325°F, and bake until firm, 35 to 40 minutes. Remove from the oven and run a knife around the edge of the pan to loosen. Allow to cool completely, and dust with confectioners’ sugar. Cut into bars, and serve.