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WHOLE ROASTED CAULIFLOWER WITH AN OUTRAGEOUS ALMOND-HERB SAUCE (that can go on ANYTHING)

Place a heavy oven-proof skillet (cast-iron is great) or a baking sheet on an oven rack, and a small pan of hot water on the floor of the oven (to create steam) and preheat to 375 degrees.
While the oven is heating, trim off the outer leaves of the cauliflower as close to the stem […]

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SETZUAN NOODLES

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That's Hot.

FIREHOUSE CHILI

Brown the ground beef or turkey in a large pot. In a separate pan, sauté the onions, peppers, garlic and jalapeno. Add pepper mixture to ground meat, and add the sweet potato, tomatoes, beans, corn and broth. Add spices and simmer for 45 min-1 hr; adjust spices. Serve with garnishes of sour cream, chopped cilantro, […]

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FLORIDA LIME PIE

Heat oven to 250 degrees. Whip egg whites until stiff but not dry. In another bowl, beat egg yolks, then add in milk and lime juice. Fold the egg whites into the egg yolk-lime juice mixture, just until blended. Pour mixture into baked pie shell and bake for 10 minutes. Let cool, then place in […]

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CAULIFLOWER TRUST’S OFFICIAL CURRIED CAULIFLOWER RECIPE

Over medium heat, melt the butter or oil in a large, deep. When hot, add the garlic and ginger. Saute until garlic softens, about 5 minutes. Add the salt and all the spices and cook, stirring, for 30 seconds, or until the spices release their aromas. Add the cauliflower, tomatoes and water. Stir, cover, and […]

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PULLA (Finnish Coffee bread)

Dissolve yeast in water; add pinch of sugar to proof it. Beat the eggs and sugar; then add the milk, yeast, salt and cardamom. Add enough of the flour to make a thick, elastic mixture (about 2 cups). Beat vigorously until dough is smooth and elastic. Mix about 3 c. of flour, and add the […]

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VINEGAR TOM’S Mom’s Dill Pickles

Prepare the brine: for each quart of pickles, combine 2 c. of water, 1 c. cider vinegar, and 1 T. pickling salt (a half-bushel of cukes will yield about 20 quarts). Combine brine ingredients in large pot and bring to a boil. Meanwhile, sterilize wide-mouth quart canning jars and lids. In the bottom of the […]

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Bittersweet Chocolate Irish Whiskey Cake

Preheat to 350°F. Butter and flour 8-inch-diameter springform pan. Boil 1/2 c. whiskey in small saucepan until reduced to 1/4 cup, about 2 minutes. Combine chocolate, espresso powder mixture, and boiled whiskey in small metal bowl. Place bowl over saucepan of simmering water; stir until chocolate melts and mixture is smooth. Remove bowl from over […]

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Roast Chicken with Honey and Rosewater

Preheat oven to 350F. Trim excess skin and fat from chicken parts; arrange on a rack in a large, shallow roasting pan. Melt the butter over low heat in a small, heavy pan. Add the honey; warm gently and stir until it is well combined with the butter. Turn off the heat and add rosewater, […]

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Liberian Jollof Rice

In a skillet, saute the chicken, meat or fish in 1/4 c. vegetable oil. Remove from heat and set aside in larger pot. Add 2-3 cups stock or water to chicken and simmer for 20 minutes. Meanwhile, saute onion, and green or red pepper until soft in oil, 4-5 min; add garlic and saute 1-2 […]

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Pineapple-Almond Upside Down Cake

Prepare pineapple: slice 1″ off top and bottom. Stand it on end and cut strips of skin off.
Quarter it lengthwise, then cut out the core. Slice lengthwise into 3/4″ strips, then cut crosswise into 1/2″ chunks.
Spray a 9″ round cake pan with […]

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Persian Stuffed Dumpling Squash with Rose Petals

Preheat the oven to 425°F. Neatly slice 1/2-1″ off the top of each squash and set it aside.
Check the bottoms to see if they’re level. If not, slice off enough so that the squash will stand steadily. Scoop out the seeds, rub the inside and out with […]

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Shrimp and Sausage Gumbo

Note: Don’t fear the roux! Don’t let- it burn, keep an eye on it, be careful and keep stirring. The roux is what gives the gumbo its distinctive flavor and color. I also use turkey or chicken sausage in this recipe.
Bring the shrimp shells […]

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Shepherd’s Pie

Cover potatoes with water and 1 T. salt in medium saucepan. Bring to boil over high heat, lower heat and simmer until potatoes are soft, 8 to 10 minutes. Drain completely and return to saucepan. Remove pan from heat, mash potatoes well and stir in melted butter. […]

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Macheath’s Last Meal (Salmon En Croute)

Skin and bone the salmon and set aside. Preheat the oven to 450 degrees.
Cut the tips off the asparagus, then poach the stems and tips in boiling salted water until tender, 3 t0 5 minutes. Drain well, plunge into bowl of ice-cold water, and then drain again so that all the water comes off. […]

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