Favorite Recipes of Maverick Swaniel Harrienger











Ingredients:

Poached Eggs:

  • 3 tablespoons distilled white vinegar
  • 8 large eggs

Steaks:

  • 1 tablespoon canola oil
  • 2 room temperature 8 ounce rib eye steaks
  • Pinches salt + pepper

Hollandaise Sauce:

  • 2 large egg yolks
  • Pinch kosher salt
  • 0.5 cup unsalted butter, melted then cooled to lukewarm
  • 1 tablespoon white balsamic vinegar
  • 0.125 teaspoon ground cayenne pepper

Assembly:

  • 4 English muffins, halved + lightly toasted
  • Freshly ground black pepper
  • 0.5 teaspoon chopped fresh chives

Instructions:

  1. Crack an egg into a small ramekin.  Fill a saucepan with water to a 2″ depth.  Add white vinegar + bring to a bare simmer over medium heat.  Add egg + cook 3.5-4 minutes.  Lift the egg out of the pan with a slotted spoon + transfer to a plate.  Repeat the process with the remaining eggs.  Keep the water at a simmer; it’ll be used to warm the eggs just before serving.
  2. Heat the oil in a large, heavy skillet over medium-high heat.  Season both sides of the steaks with salt + pepper.  Cook steaks 3-4 minutes/side, depending on thickness + desired doneness.  Transfer to a cutting board + tent with foil; let the steaks rest 5-10 minutes.
  3. Whisk together the egg yolks, salt, + 1 teaspoon water in a glass or stainless-steel heatproof bowl.  Set the bowl over a pan of gently simmering water, + whisk constantly until the mixture thickens.  Slowly drizzle in the melted butter, whisking vigorously.  Whisk in the vinegar, a little at a time, followed by the cayenne pepper.
  4. Return the eggs to the simmering water 20 seconds.  Slice the steaks crosswise against the grain.  Arrange the slices in a single layer on toasted muffins; top with the poached eggs.  Drizzle the hollandaise sauce over eggs; top with black pepper, cayenne pepper, + chives, + serve.

Variants:

  • For Nova Lox Benedict, replace the steak with thin slices of Nova Lox.
  • For Thanksgiving Benedict, top the muffins with slices of roasted turkey breast and a dollop of cranberry sauce.
  • For Vegetable Benedict, make it meatless with sauteéd spinach, asparagus, and/or artichoke hearts on top of a thick slice of tomato.
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Yields 12 1-ounce rounds.

Ingredients:

  • 1 cup water
  • 3 tablespoons unrefined cane sugar/panela, grated
  • 1 tablespoon anise seed
  • 1 cup precooked corn flour
  • 2 tablespoons all-purpose flour
  • 0.75 cup queso blanco, grated
  • 1 tablespoon butter
  • 1 teaspoon kosher salt

Directions:

  1. In a pot, add water, panela, + anise seed.  Cook over medium heat 5 minutes.  Let the mix rest 15 minutes.
  2. In a mixing bowl, add the water.  Add the remaining ingredients + combine.  Mix well with your hands until all the ingredients are incorporated + the dough doesn’t stick to your hands.
  3. Divide the dough into 12 1-ounce balls.  Flatten in a tortilla press, pressing about 0.75 of the way down to make 4″ 0.25″-thick rounds.
  4. Heat a large skillet, plancha, or griddle over medium-high heat.  Place telitas in hot pan.  Cook the telitas 3 minutes.  Flip over + cook two to three minutes more.
  5. Remove from the pan + place in a tortilla warmer or wrapped in a kitchen towel.

Fried:

  1. Follow telita recipe instructions through No. 4.
  2. Fill a fryer with oil halfway up the pan.  Cook the telitas for 2.5 minutes/side.
  3. Remove + place on paper towels to drain.  Serve immediately.

Stovetop:

  1. Heat a large skillet or griddle over medium-high heat.  Place telitas in the hot pan.  Cook the telita two to three minutes.  Flip over + cook two to three minutes more.
  2. Remove from the pan + set aside in a tortilla warmer or wrapped in a kitchen towel.


Yields 12 1.5-ounce rounds.

Ingredients:

  • 1 cup precooked corn flour/masa arepa flour
  • 1 teaspoon kosher salt
  • 1 cup water
  • 0.75 cup queso fresco cheese, grated
  • 1 tablespoon vegetable oil

Instructions:

  1. Whisk together the corn flour + salt.
  2. In a medium bowl, add the water, queso fresco, + oil.  Slowly add the flour mix stirring until well-combined.
  3. Start to knead the dough in the bowl; it’s ready to be shaped after 5 minutes of kneading.
  4. Divide the dough into twelve 1.5 ounce balls, + flatten each in a tortilla press or using the flat side of a plate to make 12 5″ tortillas.

Fried:

  1. Preheat the fryer to 350°F.  Fry three to four telitas at a time, 2.5 minutes/side.
  2. Place the fried telitas in a plate lined with paper towels until ready to use.

Stovetop/Skillet:

  1. Heat a large skillet or griddle over medium-high heat.  Place telitas in the hot pan.  Cook the telita two to three minutes.  Flip over + brown two to three minutes more.
  2. Remove from the pan + set aside in a tortilla warmer or wrapped in a kitchen towel.


Serves four.

Ingredients:

  • 1 pound meatloaf mix [ground pork, veal, + beef]
  • 0.5 dry plain bread crumbs
  • 1 large egg
  • 1 tablespoon chile powder
  • 2 teaspoons dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 5 tablespoons vegetable oil
  • 2 garlic cloves, minced
  • 1 medium onion, sliced
  • 8 ounces vermicelli noodles, broken in half
  • 1 14.5-ounce can diced tomatoes
  • 0.5 cup crumbled queso fresco
  • 0.5 cup loosely packed fresh cilantro leaves, roughly chopped

Directions:

  1. Gently mix the meat, bread crumbs, egg, 2 teaspoons chile powder, 1 teaspoon oregano, 0.5 teaspoon salt, + a couple pinches of pepper.  Form heaping tablespoons into twenty-four meatballs.
  2. Heat a large nonstick skillet over medium-high heat.  When hot, pour in 2 tablespoons oil.  Add half of the meatballs.  Cook 5 minutes, turning often.  Transfer to a paper-towel-lined plate.  Add one more tablespoon oil + repeat with the remaining half of the meatballs.
  3. Add the last 2 tablespoons oil to the skillet.  Add the garlic + onion + cook 8 minutes.  Stir in the remaining 1 teaspoon each chile powder + oregano, 1 teaspoon salt, + a couple pinches pepper.  Add the noodles.  Cook 3 minutes, stirring until the noodles start browning + crisping.  Stir in the diced tomatoes + juices, 2 cups water, + the meatballs.  Bring to a simmer, cover, + cook eight to ten minutes.
  4. Spoon the noodles + meatballs into shallow bowls or onto plates.  Top with queso fresco + sprinkle with cilantro.


Serves eight.

Ingredients:

  • Kosher salt
  • 4 tablespoons unsalted butter
  • Finely ground black pepper
  • 0.33 cup all-purpose flour
  • 6 cups milk
  • 1 ten-ounce package frozen spinach, thawed + drained
  • 1 nine-ounce package frozen artichoke hearts, thawed + drained
  • 1.75 cups shredded mozzarella
  • 1 pound elbow macaroni pasta
  • 1 cup panko crumbs
  • 2 tablespoons extra-virgin olive oil

Directions:

  1. Preheat the oven to 400°F.
  2. Bring a large pot of salted water to a boil.
  3. Heat the butter in a medium saucepan over medium-high heat.  Stir in the onion, 2.5 teaspoons salt, + a couple pinches of pepper.  Cook 6 minutes, stirring occassionally.  Stir in the flour until combined.  Whisk in the milk + bring to a simmer 10 minutes.  Stir in the artichoke hearts + simmer 10 minutes.  Stir in the mozzarella + remove from the heat.
  4. Add the pasta to the boiling water + cook according to package directions.  Drain.  Toss the pasta with the sauce.  Transfer to a 3.5 quart baking dish.
  5. Toss the panko with the oil + sprinkle over the pasta.  Bake 40 minutes.


Serves four to six.

Ingredients:

  • 1 head garlic, separated into cloves + peeled
  • 0.5 cup extra-virgin olive oil
  • Kosher salt
  • 1 cup cubed crusty Italian bread
  • 1 anchovy fillet, chopped
  • 0.25 cup drained + chopped brined capers
  • 0.5 teaspoon crushed red pepper flakes
  • Freshly ground black pepper
  • 0.5 cup grated Parmesan
  • 0.5 cup fresh flat-leaf parsley leaves

Instructions:

  1. Combine the garlic, oil, + 0.25 teaspoon salt in a medium skillet over medium-low heat.  Cook 25 minutes, stirring frequently.  Transfer the garlic to a bowl, using a slotted spoon, + smash with a fork.
  2. Bring a large pot of salted water to a boil.
  3. Add the bread to the skillet + cook 5 minutes.  Transfer to a bowl, using a slotted spoon.  Cool.  Crush into crumbs.
  4. Stir the anchovy into the skillet until dissolved.  Remove the skillet from the heat + stir in the capers, red pepper flakes, mashed garlic, + a couple pinches of pepper.
  5. Add the pasta to the boiling water + cook according to package directions.  Reserve 1 cup pasta water.  Drain the pasta.  Add the pasta to the skillet with the pasta water + cheese.  Toss to coat.  Sprinkle the parsley + bread crumbs over the top + serve.


Serves four to six.

Ingredients:

  • Kosher salt
  • 5 slices bacon, chopped
  • 1 small onion, chopped
  • 2 tablespoons tomato paste
  • 1 pound spaghetti
  • 3 large eggs
  • 0.75 cup grated Parmesan (more for serving)
  • 3 tablespoons fresh flat-leaf parsley leaves
  • Freshly ground black pepper

Directions:

  1. Bring a large pot of salted water to a boil.
  2. Put the bacon in a cold large skillet.  Cook over medium heat 10 minutes, stirring occasionally.  Transfer to a bowl, using a slotted spoon.  Add the onion to the bacon fat + cook 5 minutes.  Add the tomato paste + cook 1 minute more.  Remove the skillet from the heat + set aside.
  3. Add the pasta to the boiling water.  Cook, according to package directions.  Reserve 1 cup pasta water.  Drain the pasta.
  4. Return the skillet to low heat.  Whisk the eggs + Parmesan in a medium bowl.  Add the beaten eggs, pasta, + half of the pasta water to the skillet.  Cook 2 minutes, stirring continuously until the eggs are thickened + cooked but not curdled.  Add the bacon, parsley, + more reserved pasta water until the pasta is creamy + the sauce coats the pasta.  Season with salt + pepper + serve with additional Parmesan cheese.


Makes 1 bowl.

Ingredients:

  • 0.75 scant cup cooked rice
  • 0.5 cup cleaned + chopped escarole
  • 1 sunny side up egg, seasoned with a pinch of kosher salt
  • Freshly ground black pepper
  • 0.5 segmented orange

Instructions:

  1. Place the brown rice in the bottom of a bowl.  Drizzle with half of the dressing.  Place the escarole in one corner of the bowl, on top of the rice.  Drizzle with the second half of the dressing.
  2. Put the bacon + shallot mix next to the escarole, + the cooked egg in an open area of the bowl.  Top with a few cracks of black pepper + scatter the orange segments around.

Ingredients (Maple Mustard Dressing):

  • 0.5 teaspoon spicy mustard
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons grade B maple syrup
  • 1 tablespoon extra-virgin olive oil
  • 0.125 teaspoon kosher salt

Directions:

  1. In a medium bowl, whisk together the mustard, vinegar, maple syrup, olive oil, + salt.

Bacon + Shallot

Ingredients:

  • 2 slices applewood smoked bacon, cut into 0.5″ pieces
  • 1 shallot, diced

Instructions:

  1. Place the chopped bacon in a small skillet.  Place the skillet over medium heat + cook the bacon 8 minutes, stirring often.  Add the shallot + stir with a wooden spoon.  Continue cooking 3 more minutes.  Drain on a paper towel.


Serves 4 to 6.

Ingredients:

  • 1 cup pearled barley
  • 1 cup steel-cut oats
  • 0.67 cup unsweetened shredded coconut
  • 0.67 cup packed light brown sugar
  • 1 teaspoon ground ginger
  • 0.5 teaspoon ground cardamom
  • 0.5 teaspoon kosher salt

Instructions:

  1. In a 6-quart pressure cooker, stir together the barley, oats, coconut, brown sugar, ginger, cardamom, + salt.  Add 6 cups water + stir until the sugar dissolves.  Lock the lid onto the pot + set over high heat.  Bring the pot to high pressure (15 psi).  Once this pressure is reached, reduce the heat as much as possible while keeping the pressure constant.  Cook 14 minutes.
  2. Reduce the pressure.  Remove the pot from the heat + let it sit 10 minutes.  Unlock + open the lid; stir the porridge before serving.


Serves 4.

Ingredients:

  • 0.5 teaspoon fine salt
  • 2 cups rolled oats
  • Grated zest of 0.5 lemon
  • 1 teaspoon fresh thyme leaves, chopped
  • 4 teaspoons extra-virgin olive oil
  • 1 orange, peeled, seeded, + cut into segments
  • 0.25 cup raw almonds, chopped

Directions:

  1. In a medium saucepan, bring 3.5 cups water + the salt to a boil over medium heat.  Add the oats + cook, stirring frequently, 6 to 7 minutes, or up to 8 to 9 minutes for a thicker consistency.
  2. Stir in the lemon zest + thyme.  Spoon the oatmeal into 4 bowls.  Drizzle with the olive oil + top with the orange segments + almonds.


et cetera