Recipe: Pumpkin Cheesecake Tarts with Gingersnap Crust

This delicious recipe – perfect for Thanksgiving – is from our friends Mary Sue Milliken and Susan Feniger, co-chef/owners of Border Grill.

Serves 8

Crust
4 cups finely crushed gingersnaps (about 60)
1/2 cup unsalted butter, melted

Filling
1 tablespoon grated fresh ginger
1 pound cream cheese, softened
1/2 cup light brown sugar, firmly packed
1/2 teaspoon cinnamon
Pinch of nutmeg
Pinch of allspice
Pinch of ground cloves
1/4 teaspoon salt
3/4 cup pureed pumpkin, fresh or canned
2 large eggs

Preheat the oven to 325 degrees F.

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Recipe: Baja Ceviche Tostada

This delicious recipe is from our friends Mary Sue Milliken and Susan Feniger, co-chef/owners of one of our sponsor restaurants, Border Grill. We were lucky to taste this yummy dish at our 3rd Annual School Garden Luncheon – it was amazing.

This “fresh from the sea” tostada was developed by Border Grill Las Vegas Executive Chef Mike Minor after a food and flavor exploration trip to Baja, Mexico. Inspired by the street foods of coastal city Ensenada, it’s a perfect combination of citrus, spicy chiles, and fresh seafood.

Serves 4

  •  1 pound boneless, skinless Alaska halibut* or similar, finely diced
  • 1 pound domestic, wild-caught shrimp*, cleaned and finely diced
  • 1 cup freshly squeezed lime juice
  • 1/2 red onion, finely diced
  • 1/2 to 1 jalapeño, stem and seeds removed, finely diced
  • 1/2 bunch cilantro, finely chopped
  • 2 Roma tomatoes, finely diced
  • 2 medium carrots, peeled and finely diced
  • Salt, to taste
  • Vegetable or canola oil, for frying
  • 4 6-inch corn tortillas
  • 1 bunch cilantro
  • 1 lime, juiced
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup mayonnaise
  • 1 California avocado, halved, pitted, peeled, and sliced, for garnish

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Recipe: Susan Feniger’s Spiced Millet Puffs

Susan’s recipe for spiced milllet puffs is from her new cookbook, Susan Feniger’s Street Food. Over her thirty-year food career—from being one of the original Food Network stars and opening Border Grill to appearing on Top Chef Mastersand creating STREET—celebrity chef Susan Feniger has continually found inspiration for her renowned cooking in street food carts around the world.

In Susan Feniger’s Street Food, she shares 83 of her favorite recipes with home cooks, giving them a taste of these unexpected, tantalizing dishes.

On her globe-trotting adventures, with cooking and eating as the only shared language, Susan has forged friendships with rice farmers in Vietnam, women baking flatbread in Turkey, and nomadic cheesemakers in Mongolia. She’s become an expert on combining spices and ingredients to re-create authentic mind-blowing flavors back home. One bite of Artichokes with Lemon Za’atar Dipping Sauce confirms that they should never be eaten another way, and dinner should always be as enticing as crunchy and refreshing Saigon Chicken Salad, delicious Thai Drunken Shrimp with Rice Noodles, or sweet-savory Korean Glazed Short Ribs with Sesame and Asian Pear. Drinks, condiments, and sweets—such as indulgent and alluring Turkish Doughnuts with Rose Hip Jam—round out the recipe collection.

Susan’s personal travel stories and vacation snapshots inspire at every turn. Her expert tips on ingredients and easy substitutions, along with more than 100 color photographs, make Susan Feniger’s Street Food the perfect guide for home cooks looking to shake up their cooking repertoires with exciting new flavors.

Spiced Millet Puffs

Makes 70 mini puffs

Ingredients:

  • 1 ounce unsalted butter
  • 5 ounces marshmallows
  • 1 Tablespoon whole cumin seed
  • 1 teaspoon whole fennel seed
  • 1 teaspoon black mustard seeds*
  • ¼ teaspoon cayenne chile powder
  • ¼ teaspoon ground turmeric
  • ½ cup dried currants or raisins
  • ½ teaspoon kosher salt
  • 1 teaspoon chopped curry leaf* (optional)
  • 3 cups puffed millet*

Directions:

In a large skillet or shallow saucepot, place the butter and cook over medium heat until frothy.

Add the marshmallow and start to melt, pushing and stirring with a rubber spatula so that it doesn’t burn to the bottom of the pan. You can lower the heat slightly if you need to.

When the marshmallows are halfway melted, add the cumin seed, fennel seed, black mustard seed, cayenne, ground turmeric, dried currants or raisins, salt and curry leaf and stir well so that the spices toast and mix with the marshmallow. Continue reading