SUMMER TOMATO and HERBED FETA CHEESE SALAD with TOASTED HAZELNUTS
YIELD- 6 SERVINGS
INGREDIENTS:
8 oz Feta Cheese
2 Tbsp Chopped Fresh Basil
2 Tbsp Chopped Fresh Tarragon
1 Tbsp Chopped Fresh Mint
2 tsp Chopped Fresh Marjoram
2 tsp Chopped Chervil
5 Each Large Heirloom Tomatoes cut into ¼ inch slices
8 oz Assorted Heirloom Cherry Tomatoes, cut in half
To Taste Sea Salt
¼ Cup Extra Virgin Olive Oil
3 Tbsp Aged Sherry Vinegar
2 Tbsp Chopped Toasted Hazelnuts
To Taste Freshly Ground Black Pepper
METHOD:
1. Crumble the feta cheese in a bowl. Add all the chopped herbs and gently mix until the herbs are sticking to the feta cheese.
2. Place the sliced tomatoes on a room temperature serving platter, slightly overlapping.
3. Sprinkle the sliced cherry tomatoes over the top of the sliced tomatoes.
4. Season the tomatoes with the sea salt.
5. In a separate bowl, whip together the olive oil and sherry vinegar and season with salt and black pepper.
6. Drizzle the vinaigrette over the tomatoes and allow the tomatoes to absorb the vinaigrette for 20 minutes.
7. For service sprinkle the herbed feta cheese over the dressed tomatoes.
8. Sprinkle the salad with the toasted chopped hazelnuts.
9. Crack fresh black pepper over the entire salad.
Click here to print the recipe
PAN ROASTED STEELHEAD with
HONEY LEMON WHISKEY GLAZE
Yield- 4 servings
Ingredients:
4 Each Steelhead Filets
Kosher Salt and Black Pepper To Taste
½ Cup Rice Flour
3 Tbs Olive Oil
½ Cup Wild Flower Honey
½ Cup Kentucky Bourbon
½ tsp Smoked Paprika
2 tsp Lemon Juice
1 Tbs Soften Butter
Procedure:
1. Season the steelhead filets with salt and pepper on both sides.
2. Dredge the seasoned steelhead in the rice flour and shake off the excess flour.
3. Place the olive oil in a non-stick pan and heat to medium high heat.
4. Place the steelhead filets flesh side down in the pan and cook until golden brown,
5. Turn over the filets and cook until the skin side is crispy and golden brown,
6. Remove the filets from the skillet and allow to rest for 3 minutes before serving.
7. Add the honey, bourbon, smoked paprika, lemon juice and butter to the pan and whip the glaze ingredients together and lower the heat of the pan to medium heat and allow the glaze to thicken.
8. Place the steelhead on 4 warm plates and drizzle the glaze over the steelhead filets.
9. Sprinkle the chopped chives over the glazed filets and serve.
Click here to print the recipe
Fresh Asparagus Salad
With Dill and Oranges
Yield: 6 Servings
Ingredients:
1 ½ Cups Chopped Fresh Asparagus, blanched and chilled
2 Tbs Fresh Dill, chopped
1 Cup Fresh Orange Segments
2 Tbs Olive Oil
1 Tbs Champagne Vinegar
1 Tbs Fresh Orange Juice
1 Tbs Honey
1 Tbs Minced Shallots
1 tsp Spicy Brown Mustard
¼ tsp Kosher Salt
¼ tsp Black Pepper
Procedure:
1. Combine the asparagus, dill and oranges and place in a stainless steel bowl.
2. Whip together the remaining ingredients and toss with the asparagus mixture.
3. Serve family style for a great summer time salad.
SWEET and SALTY WALNUTS
These flavorful walnuts are great tossed in a fresh salad or as a garnish on your favorite chocolate dessert.
Yield- 2 Cups
Ingredients:
¼ Cup Dark Brown Sugar
½ Cup Granulated Sugar
1 tsp Sea Salt
¼ Cup Water
2 Cup Walnut Pieces
Procedure:
1. Combine the first 4 ingredients in a stainless steel bowl and whip to dissolve the sugars.
2. Put the walnut pieces in a large sauté pan, pour in the sugar mixture and stir to evenly coat the walnuts.
3. Turn on the heat to medium high and allow the walnuts to cook until almost all the moisture is almost gone. Do not let the water cook off completely.
4. Remove the walnuts from the heat and layout on a baking sheet to cool.
5. After the nuts have cooled completely, store walnuts in a air tight container.
ROASTED CHICKEN
with SPICY MUSTARD HONEY WHISKEY SAUCE
Yield: 2 Servings
Ingredients:
1 Each Roasted Chicken, backbone removed, cut in half
½ Cup Guldens Spicy Mustard
3 Tbs Clover Honey
2 Tbs Wheated Whiskey
½ tsp Crushed Red Chili Flakes
Procedure:
1. Place the two chicken halves on a roasting platter.
2. Combine the mustard, honey, whiskey and crushed red chili flakes and drizzle over the roasted chicken.
3. Place the glazed chicken in a pre heated oven set at 350 degrees.
4. Allow the sauce to glaze over the chicken.
5. Remove from the oven and serve with mashed potatoes or wild rice.
BIG ISLAND CHEESECAKE
Creamy and refreshing as the summer heats up.
Yield- 1 Cheesecake
Ingredients:
24 oz. Cream Cheese, Room Temperature
½ Cup Brown Sugar
3 Tbs All Purpose Flour
¼ tsp Kosher Salt
1 ½ Cups Guava Puree
¼ Cup Sour Cream
2 tsp Vanilla Extract
4 Each Large Eggs
1 Prepared Graham Cracker Crust
Procedure:
1. Beat cream cheese in a mixer with a paddle attachment until smooth.
2. Add the brown sugar, flour and kosher salt. Beat until smooth. Add the guava puree, sour cream and vanilla extract. Beat until well blended.
3. Add the eggs two at a time and beat until just blended after each addition.
4. Tap the mixing bowl on the counter to removed any bubbles.
5. Pour filling into prepared crust.
6. Bake cheesecake in a water bath in a convection oven set at 300 degrees low fan.
7. Bake for approximately 30-50 minutes until internal temperature of 150 degrees.
8. Transfer cheesecake to a cake rack to cool completely, and then refrigerate overnight for service.
Pure Maple Bourbon Syrup
try with pancakes, biscuits or as a glazed for a roasted pork tenderloin
Yield: 3 Cups
Ingredients:
1 Cup Pure Maple Syrup
2 Tbs Salted Butter
¼ tsp Ground Nutmeg
1 Each Vanilla Bean, split in half lengthwise
¼ tsp Ground Cinnamon
¾ Cup L.W.K. Barrel Selection of Bourbon
Procedure:
1. Put the maple syrup, butter, nutmeg and vanilla bean in a sauce pot and bring to a low simmer.
2. Add the ground cinnamon and bourbon and cook for 45 more seconds.
3. Remove the syrup from the heat and allow to cool to room temperature before serving.
Pan Roasted Clams with Tomatoes, Chives & IPA Beer
Impress your guests with this delicious & sophisticated dish.
Yield- 2 Servings
Ingredients:
24 Each Manila Clams
¼ Cup Extra Virgin Olive Oil
3 Tbs Minced Garlic
¼ Cup Diced Tomatoes
Kosher and Black Pepper to taste
2 Tbs Chopped Chives
2 Tbs Chopped Basil
½ Cup Craft IPA Beer
3 Tbs Softened Butter
Procedure:
1. Heat a large sauté pan to medium high heat, add the clams to the pan and dry roast them for 2 minutes on the stove.
2. Add the next 6 ingredients to the pan and continuing cooking until the clams have opened and liquid has reduced by half.
3. Remove the pan from the stove and remove the clams with a slotted spoon and place in 2 bowls.
4. Place the pan back on the stove and begin reducing the sauce again for 30 seconds.
5. Remove the pan from the heat and whip in the softened butter.
6. Pour the sauce over the clams evenly.
Tennessee Whiskey Almond Truffles
Make a great after dinner treat or a fun gift.
Yield: 20 Each
Ingredients:
1 Cup Toasted Chopped Almonds
4 Tbs George Dickel Whiskey
4 oz Unsalted Butter, softened
1 # Powdered Sugar
14 oz Milk Chocolate, chopped small
Procedure:
1. Combine the almonds and whiskey in a stainless steel bowl.
2. Let the mixture marinate in the refrigerator overnight.
3. Whip the butter with the powdered sugar with a mixer.
4. Add the almond mixture to the creamed mixture.
5. Melt the chocolate over a double boiler until melted.
6. Roll the almond mixture into balls.
7. Dip each ball into the melted chocolate using a fork to dip off the excess chocolate.
8. Place the glazed truffle balls on waxed paper and place in the refrigerator to harden the outer shell.
9. For service dust each truffle lightly with powdered sugar.
Tennessee Whiskey Ham Glaze
Perfect way to dress up a ham dinner.
Yield- 3 cups
Ingredients:
1 # Unsalted Butter, softened
¼ Cup Yellow Mustard
½ Cup Clover Honey
¼ Cup Tennessee Whiskey
2 Tbsp Mayonnaise
1 tsp Rubbed Sage
1 tsp Smoked Paprika
½ tsp Ground Cinnamon
Procedure:
1. Combine the ingredients in a bowl with a wire whip.
2. Brush on your ham before placing in the oven.
THIS ALSO CAN BE USED AS A SAUCE FOR BISCUITS AND HAM
WCG Bourbon Glazed Shrimp
Serve with Steamed Rice or Yummy Mashed Potatoes
Yield- 6 servings
Ingredients:
6 oz weight Softened Butter
½ Cup Dark Brown Sugar
2 Tbs Minced Fresh Oregano
½ tsp Hot Sauce
2 Tbs Worcestershire Sauce
1 Tbs Minced Garlic
1 Tbs Minced Shallots
30 Each Jumbo Shrimp, peeled and deveined
2 Tbs Fresh Lemon Juice
1 tsp Sea Salt
2 tsp Black Pepper
½ Cup WCG Bourbon Whiskey
Procedure:
1. In a large skillet melt the butter until it is foamy, but not burning.
2. Add the brown sugar, oregano, hot sauce, Worcestershire, garlic and shallots and cook for 1 minute until you begin to smell the flavor.
3. Add the shrimp and cook for 5 minutes, then add the remaining ingredients.
4. Be careful not to let the whiskey ignite in the pan.
5. Simmer the dish for 1 more minute, then turn off flame.
6. Place the shrimp on a family style platter.
APPLE BOURBON BACON DRESSING
This is a great salad dressing or sauce for grilled asparagus.
Yield: 12 servings
Ingredients:
2 Cups Dark Brown Sugar
1 tsp Granulated Garlic
1 Cup Spicy Brown Mustard
2 Tbsp Dijon Mustard
½ Cup Wildflower Honey
2 Tbsp Rye Bourbon
2 Cups Apple Cider Vinegar
4 Cups Blended Olive Oil
Procedure:
1. Combine the brown sugar , granulated garlic, both mustards, maple syrup, bourbon and cider vinegar in a bowl.
2. Whip together with a wire whip, then add the olive oil in a steady stream to create the dressing.
WHISKEY BRUNCH SANDWICHES
A delicious, unique spin on a brunch strata.
Yield- 8 servings
Ingredients:
16 Slices of Wheat Bread, crusts removed and buttered
8 Slices of Pepper Jack Cheese
8 Slices of Smoked Ham
6 Whole Eggs
2 ¾ Cups Whole Milk
¼ Cup Bourbon Whiskey
1 tsp Yellow Mustard
½ # Sautéed Mushroom Slices
1 Cup Crushed Cornflakes
½ Cup Melted Butter
Procedure:
1. Place the slices of buttered wheat bread in the bottom of a 9” x 13” baking pan.
2. Top each slice of bread with a slice of pepper jack cheese and a slice of smoked ham.
3. Cover with the remaining slices of bread, buttered side up.
4. Combine the eggs, milk, whiskey, and yellow mustard in a bowl with a whisk.
5. Pour the egg mixture over the bread evenly, cover and refrigerate overnight.
6. Remove the pan the refrigerator and uncover the pan.
7. Sprinkle the sautéed mushrooms over the soaked bread.
8. Mix the cornflakes with the melted butter and sprinkle over the pan.
9. Place the pan in a oven set at 350 degrees and bake for 50 minutes.
10. Allow the pan to rest for 20 minutes at room temperature, then cut into 8 equal sandwiches.
MEXICAN CHOCOLATE FLOURLESS CAKE
A Yummy Gluten Free Treat!
Yield: 1 Cake
Ingredients:
1 # Bittersweet Chocolate
.5 Cup Toasted Almonds, slivers
½ tsp Ground Cinnamon
4 oz Softened Unsalted Butter
9 Each Whole Eggs, separated
¾ Cup Granulated Sugar
2 Cups Heavy Cream for Garnish
Procedure:
1. Pre heat your oven to 350 degrees.
2. Butter and dust a spring form pan with sugar.
3. Place the chocolate, almond slivers, cinnamon and butter in a bowl and place over a water bath, allowing the chocolate to melt.
4. Stir together the chocolate mixture.
5. In a separate bowl, whip the yolks with the sugar until yellow in color and fluffy.
6. Add a small amount of the melted chocolate mixture to the yolk mixture.
7. Whip together to temper the yolks, and then add the remaining chocolate mixture to the yolk mixture.
8. In a separate bowl whip the whites until stiff peaks.
9. Fold the stiff whites into the yolk mixture and fold together and pour into the prepared pan.
10. Place the cake in the oven and bake for approximately 20 to 30 minutes or until a toothpick comes out clean from the cake.
11. Allow the cake to cool for 30 minutes before removing from the pan.
12. While the cake is cooling, whip the cream until fluffy, like shaving cream.
13. Dust the top of the cake with powdered sugar and dollop the whipped cream in the center of the cake and serve.
JAMESON IRISH WHISKEY & COFFEE PUDDING
Happy St. Patrick’s Day!!
Yield: 8 each
Ingredients:
6 each eggs, separated
1 ¼ cup heavy cream
2 Tbs Jameson Irish whiskey
.5 tsp ground ginger
1 cup granulated sugar
1 ¼ cup strong black coffee
1 ½ oz. plain gelatin
For garnish: whipped cream and finely chopped roasted pecans
Procedure:
1. In a medium mixing bowl, whip egg whites with a wire whisk until stiff. Set aside.
2. In a separate mixing bowl, whip the cream with a wire whisk until light and fluffy. Fold in the Jameson Irish whiskey and ginger, then set aside.
3. In a large mixing bowl, cream the egg yolks and sugar.
4. Heat coffee. Add the gelatin and stir until dissolved.
5. Add the coffee mixture to the egg yolks and beat until incorporated.
6. Place the bowl over a pan of boiling water and beat, stirring constantly until the mixture begins to thicken. Remove from heat and allow to cool for a few minutes.
7. Place bowl over an ice bath and continue to stir until mostly cooled.
8. Fold the egg whites and whipping cream into the pudding and pour into dessert dishes. Let set until completely cooled, preferably overnight.
SPRING GRILLED LAMB CHOPS
WITH YOGURT CUMIN DIPPING SAUCE
Get ready for spring season with this juicy main dish.
Yield: 6 servings
Ingredients:
¼ Cup Chopped Mint
2 Tbs Chopped Basil
1 Tbs Granulated Sugar
1 Tbs Lemon zest
½ tsp smoked Paprika
1 Tbs Kosher Salt
2 Tbs Extra Virgin Olive Oil
18 Each Lamb Loin Chops
1-Cup Greek Yogurt
2 tsp Ground Cumin
½ tsp Crushed Red Chili
Procedure:
1. Combine the mint, basil, lemon zest, sugar, paprika and salt in a food processor and process until smooth.
2. Mix together with the olive oil and rub down the lamb chops and allow to marinate for 1 hour.
3. While the chops are marinating pre heat your grill.
4. In a bowl combine the yogurt, cumin and crushed red chili.
5. Grill the lamb chops over medium high heat until medium rare, approximately 4 minutes per side.
6. Stack the chops on a warm serving platter with the yogurt dipping sauce on the side.
WHISKEY TOMATO SOUP
With Crispy Rye Bread Croutons
Yield: 4 servings
Ingredients:
4 Tbs Unsalted Butter
2 Cups Chopped Onions ½ x ½
¼ Cup Minced Shallots
2 Qts Canned Whole Tomatoes, drained, seeded and rough chopped
2 Cups Carrots, peeled and rough chopped
1 Qt Chicken Broth
¼ Cup Chopped Italian Parsley
1 Tbs Minced Fresh Tarragon
1 Tbs Kosher Salt
1 tsp Cayenne Pepper
½ Cup Good Quality Rye Whiskey
½ Cup Heavy Cream
16 Each Crispy Rye Bread Croutons
Procedure:
1. Melt the butter in a soup pot and add the onions and shallots and cook for approximately 6 minutes.
2. Stir in the tomatoes, carrots, chicken broth, parsley and tarragon, bring soup to a boil, then lower to a simmer for 25 minutes.
3. Place small amounts of soup in a blender and puree all the soup until smooth.
4. Add the pureed soup back to the soup pot .
5. Add the salt and cayenne pepper to the pot along with the rye bourbon.
6. Whip in the cream and reheat until hot.
SERVE THE SOUP IN HOT SOUP BOWLS AND TOP WITH THE RYE BREAD CROUTONS
OVEN ROASTED LEMON AND SAGE PORK CHOPS
Yield: 4 servings
Ingredients:
1 ½ Cups Fresh Bread Crumbs
3 Tbs Chopped Fresh Sage
1 tsp Sea Salt
½ tsp Cayenne Pepper
¼ Cup Lemon Juice
4 Bone in Pork Chops, 5 oz Each
2 Tbs Blended Olive Oil
½ Cup Mayonnaise
.25 tsp Granulated Garlic
.25 tsp Smoked Paprika
Procedure:
1. Preheat the oven to 385 degrees.
2. In a bowl combine the bread crumbs, sage, salt and pepper.
3. Reserve 1 Tbs of lemon juice for lemon mayonnaise.
4. Place the other 3 Tbs in a separate bowl.
5. Dip the pork chops in the lemon juice and then press into the seasoned bread crumbs on both sides of the pork chops.
6. Heat the olive oil in a non stick oven proof pan.
7. Add the pork chops and brown on one side then turn over the chops and place pan in the oven to roast.
8. Cook the pork chops for approximately 10 minutes and an internal temperature of 160 degrees.
9. Remove the pan from the oven and allow the chops to rest for 10 minutes before serving.
10. Stir together the mayonnaise, granulated garlic and smoked paprika with reserved lemon juice in a bowl to create the sauce.
11. Serve the pork chops on a platter with a bowl of lemon sauce.
Click here to print the recipe.
PAN SEARED CHICKEN
With Prosciutto and Tarragon
Yield: 4 Servings
Ingredients:
4 Each Boneless, Skinless chicken breast, tenders removed
Kosher Salt and Black Pepper, to taste
All Purpose Flour, to taste
3 Tbs Blended Olive Oil
8 oz Oyster Mushrooms, washed and quartered
½ cup Marsala Wine
½ cup Beef Broth
2 oz Prosciutto Ham, chopped
2 Tbs Fresh Tarragon, chopped
3 Tbs Softened Butter
8 cups Buttered Noodles
Procedure:
1. Place the chicken breasts between plastic wrap and pound each breast with a meat mallet until ¼ inch thick.
2. Season the chicken breast on both sides and dredge in flour and shake off excess flour.
3. Heat the olive oil in a non-stick skillet until medium high heat.
4. Add the chicken breast and cook until browned on both sides, approximately 3 to 5 minutes per side. Be careful not to burn flour.
5. Remove the chicken from the pan and keep warm.
6. Add the mushrooms to the same pan and cook until browned, add more olive oil if pan is too dry.
7. Deglaze the pan with the marsala wine, add the beef broth and bring to a boil, then lower to a simmer until liquid is reduced by half.
8. Remove the pan from the heat and stir in the prosciutto ham, tarragon and butter until the butter melted into the sauce.
9. Place the buttered noodles on a warm platter; shingle the warm chicken around the noodles.
10. Ladle the sauce over the chicken breasts.
PAN ROASTED SALMON CAKES
with fresh lemon
Great as a starter or main dish
Yield- 6 servings
Ingredients:
6 Slices of Rye Bread, crust removed
2 # Cooked Salmon, chilled with no skin or bones
2 Eggs, beaten
¼ Cup Mayonnaise
½ Cup Minced Scallions
¼ Cup Minced Water Chestnuts
3 Tbs Minced Fresh Tarragon
1 tsp Old Bay Seasoning
1 Tbs Extra Virgin Olive Oil
6 Each Lemon Wedges
Procedure:
1. Place the rye bread into a food processor and process into fine bread crumbs.
2. In a stainless steel bowl, break up the cooked salmon in to large flakes.
3. Add the eggs, mayonnaise and mix well.
4. Fold in the scallions, water chestnuts, tarragon, old bay seasoning and the breadcrumbs and mix together.
5. Form into 12 each cakes and refrigerate for 2 hours.
6. Heat a non-stick skillet to medium high heat and add half the olive oil.
7. Add 6 cakes to the pan and cook on each side for 5 minutes.
8. Remove the first 6 cakes and reserve warm.
9. Add the remaining olive oil to the pan and place the remaining cakes in the pan and cook for 5 minutes on each side.
10. Salmon cakes should be golden brown and crispy.
11. Place the salmon patties on a platter plate and serve with the lemon wedges.
ITALIAN WINTER CHILI
Enjoy this warm winter dish.
Yield- 6 servings
Ingredients:
2 Tbs Blended Olive Oil
1 # Bulk Hot Italian Sausage
2 Cups Yellow Onions, diced
1 Cup Salami, rough chopped ¼ x ¼
1 Tbs Minced Garlic
1 Tbs Tomato Paste
½ Cup Red Wine
2 Tbs Balsamic Vinegar
1.75 Qts Canned Crushed Tomatoes with Basil
1 Cup Beef Broth
2 Cups White Beans, drained and rinsed
1 Tbs Dried Basil
1 Tbs Kosher Salt
2 tsp Crushed Red Chili Flakes
6 Tbs Extra Virgin Olive Oil, 1 Tbsp per serving
Procedure:
1. Heat a soup pot heat to medium heat, add the olive oil, and then brown off the Italian sausage.
2. Add the onions, salami and garlic and cook for 7 minutes, then stir in the tomato paste.
3. Deglaze the soup pot with the red wine and vinegar; allow to cook until the liquid have almost evaporated.
4. Stir in the crushed tomatoes, beef broth and bring to a boil, then lower to a simmer for 15 minutes.
5. Add the white beans and seasonings and simmer until the beans are heated through.
6. Garnish each bowl of chili with a drizzle of extra virgin olive oil.
SUGAR CRUSTED WHITE & DARK CHOCOLATE BROWNIES
With Coconut Ice Cream and Caramel Sauce
Yield- 22 Muffin Brownies
Ingredients:
1 # Unsalted Butter
2 Cups Granulated Sugar
12 oz White Chocolate Chips
6 oz Semi Sweet Chocolate Chips
6 Eggs
2 Tbs Vanilla Extract
1 Cup All Purpose Flour
2 tsp Baking Powder
1 tsp Kosher Salt
Procedure:
1. Brush muffin pans with melted butter and spoon 1 Tbs of sugar into each muffin cup and shake around the tins to cover the bottom and sides with a layer of sugar. The more sugar the better. Dump out excess sugar.
2. Pre heat the oven to 350 degrees
3. Combine the chocolate chips in a microwave safe bowl and microwave until the chocolates have melted. Stir to smooth out the chocolate.
4. In a separate bowl whisk together the eggs and 2 cups of sugar with the vanilla extract until combined.
5. Stir the chocolate mixture into the egg mixture.
6. Let the brownie mixture cool slightly.
7. Stir together the dry ingredients and fold into the egg chocolate mixture.
8. Spoon in about ¼ cup of batter per prepared muffin tins.
9. Bake the brownies until the tops are firm and a toothpick when inserted comes out clean.
10. Remove from oven allow to cool at room temp., then remove the brownies.
For Service
2 Each Chocolate Brownies
1 Scoop Coconut Ice Cream
2 Tbs Jarred Caramel Sauce
To Taste Powdered Sugar
METHOD:
1. Stack the warm brownies on a room temperature plate.
2. Place ice cream next to brownies
3. Drizzle Caramel sauce over brownies and ice cream
4. Dust dessert with powdered sugar.
ROMANO ZUCCHINI BREAD
A great quick batter bread to serve with dinner or soup.
Yield: 1 loaf
Ingredients:
3 ¼ Cups All Purpose Flour
1 Tbs Baking Powder
1 tsp Sea Salt
½ tsp Baking Soda
½ tsp Dried Thyme
½ tsp Crushed Red Chili Flakes
½ Cup Minced Scallions
1 Cup Grated Zucchini
¾ Cup Shredded Swiss Cheese
1 Cup Buttermilk
2 Each Eggs, beaten
½ Cup Olive Oil
¼ Cup Grated Romano Cheese
Procedure:
1. Preheat your oven to 325 degrees and spray a standard loaf pan with pan release spray.
2. In a stainless steel bowl combine the flour, baking powder, salt and baking soda with the thyme, chili flakes.
3. Add the scallions, zucchini, Swiss and mix to combine.
4. In a separate bowl whisk together the buttermilk, eggs, olive oil and fold into the combined dry ingredients. Do not over mix.
5. Dust the Romano cheese over the batter evenly.
6. Pour the bread batter into the prepared pan and place in the oven and bake for approximately 45 to 60 minutes or when a toothpick is placed in the center of the bread and comes out clean.
7. Allow the bread to cool for 15 minutes before turning out the bread and place on a cooling rack.
8. Bread should rest out of the pan for 30 minutes before slicing.
ITALIAN POT ROAST WITH WHITE BEANS & TOMATOES
Makes a great wintertime one-pot meal
Yield: 1- 3lb. Pot Roast
Ingredients:
1 Cup Sliced Carrots
2 Cups Sliced Onions
3# Top Sirloin Roast, trimmed
¼ Cup Fresh Basil, rough chopped
¼ Cup Fresh Marjoram, rough chopped
1 Tbs Minced Garlic
2 tsp Kosher Salt
½ tsp Crushed Red Chili Flakes
8 oz Canned Tomato Sauce
8 oz Tomato Paste
1 tsp Black Pepper
3 Cups, White Beans, drained and rinsed
2 tsp Balsamic vinegar
Procedure:
1. Set up your slow cooker to high heat.
2. Layer the carrots and onions in the bottom of the slow cooker.
3. Place the roast on top of the vegetables.
4. Combine the remaining ingredients except for the white beans and pour over the roast.
5. Cover and slow cook for 5 to 6 hours or until the roast is tender.
6. Add the white beans and vinegar and cook for 15 more minutes.
7. Allow the roast to rest for 10 minutes before slicing.
8. Skim off the fat from the sauce and spoon over the sliced roast.
TUSCAN CHICKEN and ARTICHOKE SOUP with FRESH SPINACH
Garnish soup with crusty Italian bread croutons
Yield: 2 quarts
Ingredients:
2 Tbs Olive Oil
1 Cup Chopped Yellow Onions
1 Tbs Chopped Garlic
2 Cups Artichoke Hearts, drained and rough chopped
2 Tbs All Purpose Flour
½ Cup Dry White Wine
2 ½ Cups Chicken Broth
1 ½ Cups Whole Milk
½ Cup Heavy Cream
2 Tbs Fresh Lemon Juice
10 Cups Fresh Spinach, washed and rough chopped
½ Cup Romano Cheese
1 tsp Cayenne Pepper
2 Cups Cooked Chicken, shredded
Procedure:
1. In a soup pot, add the olive oil and turn heat to medium high.
2. Add the onions and garlic and sauté until soft, but no color.
3. Add the artichoke hearts and lightly sauté for 1 minute.
4. Add the flour to the mixture to create a roux.
5. Deglaze the soup pot with the wine, then add the broth, milk, cream and lemon and bring to a boil then lower to a simmer.
6. Simmer for 20 minutes, then lower the heat to low and add the spinach, Romano cheese, cayenne pepper and cooked chicken.
7. Once the spinach has been added, the soup should be served.
ITALIAN GRILLED CHICKEN THIGHS
with GREEN BEANS and E.V.O.O.
Serve family-style and enjoy!
Yield: 6 Servings
Ingredients:
6 Tbs Minced Garlic
½ Cup plus 3 Tbs Blended Olive Oil
½ Cup Chopped Parsley
¼ Cup Chopped Basil
2 Cups Fresh Bread Crumbs
12 Boneless, Skinless Chicken Thighs
2 Tbs Minced shallots
1 Pound Blanched Green Beans
To Taste Fresh Lemon Juice
To Taste Extra Virgin Olive Oil
Method:
1. Combine the garlic with a ½ cup olive oil, parsley, basil, breadcrumbs in a food processor and blend until coarse texture in place in a bowl.
2. Put the chicken thighs in a stainless steel bowl and sprinkle with the breadcrumb mixture and press into the thighs.
3. Place the coated chicken thighs on a sheet pan in a single layer and refrigerate for 20 minutes.
4. Preheat the grill for indirect grilling, which means high on one side and a lower temp on the other side of the grill.
5. Place the chicken thighs skinned side up on the cooler part of the grill, cover the grill. Grill the chicken for 15 minutes, then turn over and cook for 15 more minutes.
6. While the chicken is cooking, heat the remaining 3 Tbsp of blended olive oil in a sauté pan over medium high heat.
7. Add the shallots and cook until soft, then add the blanched green beans and cook until the beans are heated through.
8. Transfer the cooked green beans to a warm platter and place in a single layer.
9. Arrange the chicken thighs over the green beans and squeeze fresh lemon over the entire dish.
10. Drizzle the great olive oil over the entire dish.
ROASTED YAMS with BOURBON WHISKEY
Makes a tasty holiday side.
Yield: 6 servings
Ingredients:
6 # Yams, unpeeled
¼ Cup Heavy Cream
1 Tbs Fresh Pineapple Juice
½ tsp Ground Ginger
½ tsp Kosher Salt
¼ tsp Café Grind Black Pepper
½ Cup Bourbon Whiskey
¼ Cup Brown Sugar
Procedure:
1. Preheat your oven to 425 degrees.
2. Using a fork, pierce the yams all over and place in a roasting pan.
3. Place the yams in the preheated oven and roast until tender approximately 1 hour.
4. Remove the roasted yams from the oven and allow them to rest at room temperature for 20 minutes.
5. Peel the yams and cut them into medium size pieces.
6. In a stainless steel bowl combine the yams, cream, pineapple juice.
7. Fold in the ginger, salt and black pepper.
8. Using a hand masher, mash the yams until well combined.
9. In a large saucepan combine the whiskey and brown sugar and bring the mixture to a boil.
10. Fold in the yams mixture into the bourbon mixture and cook, stirring occasionally over low heat until the yams are heated all the way through.
SCAMPI with ARTICHOKES and GRANA CHEESE
Serve with Crusty French Bread
Yield: 4 servings
Ingredients:
2 Tbs Extra Virgin Olive Oil
3 tsp Minced Garlic
2 Tbs Minced Shallots
24 Each, Large Shrimp, peeled, deveined and rinsed
2 Cups Marinated Artichoke Hearts, drained and quartered
½ cup Vino Verde Wine
2 Tbs Fresh lemon Juice
2 Tbs Softened Unsalted Butter
2 Tbs Fresh Basil, julienned
1 Tbs Chopped Parsley
½ tsp Sea Salt
½ tsp Fresh Ground Black Pepper
8 tsp Freshly Grated Grana Cheese
Procedure:
1. Heat a large sauté pan to medium high heat.
2. Add the olive oil to the pan.
3. When the olive oil is hot add the garlic, shallots and cook until softened, but do not brown.
4. Add the shrimp, artichoke hearts, wine and lemon juice and cook together until the shrimp are cooked, approximately 4 to 5 minutes.
5. Stir in the softened butter, basil, parsley, sea salt and black pepper.
6. Divide the scampi between 4 warm bowls.
7. Dust each bowl with 2 tsp of grated Grana cheese
SESAME AND GINGER CRUSTED PORK CHOPS
Extra yummy when served with sauteed green beans.
Yield: 4 servings
Ingredient:
8 Each Boneless, center cut pork chops, 3 oz portions
1 tsp Kosher salt
.5 tsp Chinese five spice
.5 tsp Ground ginger
2 Tbs White sesame seeds
2 Tbs Black sesame seeds
1 Tbs Apricot preserves
3 Tbs Vegetable oil
Procedure:
1. Pre heat your oven to 375 degrees.
2. Mix the salt with the five spice and ginger and reserve.
3. Sprinkle the season blend on both sides of the pork chops.
4. Combine the sesame seeds and place on a plate.
5. Brush one side of each pork chop with the apricot preserves evenly.
6. Press the side of the chops with the preserves in the sesame seeds to get an even coat of seeds.
7. Pre heat a large sauté pan to medium high heat and add the vegetable oil.
8. When oil is hot place the pork chops seeded side down in the pan and cook until golden brown, then flip over the chops and cook for 2 more minutes.
9. Transfer the chops to a baking pan and place in the oven and cook until the pork is cooked through approximately 8 more minutes.
10. Remove the chops from the oven, and place on a plate to rest for 4 minutes before serving.
GRILLED PROSCIUTTO WRAPPED FIGS
With balsamic vinegar and watercress
Yield: 6 servings
Ingredients:
18 each Dried Large Purple Figs, stems removed
18 Slices of Thin Prosciutto Ham
4 cups Watercress
¼ Cup Chopped Basil
1 Tbs Chopped Marjoram
¼ Cup Extra Virgin Olive Oil
2 Tbs 25-year-old Balsamic Vinegar
Procedure:
1. Pre heat the grill.
2. Place the prosciutto slices on a cutting board.
3. Place the figs on top of the prosciutto slices.
4. Wrap the prosciutto around the figs and secure with a toothpick.
5. Place the wrapped figs on the grill and cook until the prosciutto is crispy and the figs are warm.
6. Toss the watercress with the basil and marjoram and place equal amounts on 6 room temperature plates.
7. Combine the olive oil with the balsamic vinegar and reserve
8. Place the 3 grilled figs around the watercress.
9. Drizzle the figs and greens with the olive oil and balsamic vinegar mixture.
HOLIDAY SHRIMP TOASTS
Super tasty and super easy.
Yield: 4 each
Ingredients:
1 Cup Cooked Shrimp, deveined and rough chopped
4 oz Feta Cheese, crumbled
¼ Cup Minced Chives
To Taste Blackening Spice
4 Slices Ciabatta Bread, ½ inch thick
2 Tbs Fresh Basil, chopped
Procedure:
1. Pre heat your broiler to high.
2. Combine the shrimp, feta cheese and chives in a bowl.
3. Toast the ciabatta bread slice on a baking pan under the broiler.
4. Divide the shrimp mixture evenly over the toasted bread slices, then broil again until the cheese has melted and is golden brown.
5. Remove from the broiler and sprinkle with the blackening spice and sprinkle chopped basil over the toasts also.
CARAMELIZED FRENCH ONION DIP
Serve with rye toasts, veggies or saltine crackers.
Yield- 2 cups
Ingredients:
2 Tbs Extra Virgin Olive Oil
3 ½ Cups Sliced Onions
2 tsp Granulated Sugar
2 Tbs Minced Marjoram
1 tsp Granulated Garlic
¾ Cup Mayonnaise
¾ Cup Plain Yogurt
1 tsp Sea Salt
½ tsp Black Pepper
Procedure:
1. Heat the olive oil in a pan to medium high heat.
2. Add the onions and sugar and cook until onions are light golden brown.
3. Add the marjoram and garlic and cook for 2 more minutes until onions are golden brown.
4. Remove the onions from the pan and allow to cool to room temperature.
5. Combine the mayonnaise and yogurt with the salt and pepper.
6. Fold in the caramelized onions to mayonnaise mixture.
PEPPERJACK CHEESE DIPPING SAUCE
Serve with crispy fries or over tortilla chips or even a dollop in your chili.
Yield: 2 Cups
Ingredients:
2 Tbs Unsalted Butter
1 Tbs All Purpose Flour
1 Cup Whole Milk
.75 Cup Shredded Pepper jack Cheese
.25 Cup Shredded Swiss Cheese
2 tsp Chipotle Tabasco
¼ tsp Cayenne Pepper
Procedure:
1. Melt the butter in a small saucepan over medium high heat, do not brown.
2. Add the flour and whisk together to create a roux. Cook for 1 minute.
3. Add the milk and whisk together until smooth, bring to a boil then lower to a simmer and cook for 3 minutes.
4. Whisk in the cheeses, Tabasco and cayenne pepper and cook for 30 seconds.
5. Remove from the heat and keep warm.
SWEET & SPICY BROOKLYN GRILLED CHEESE SANDWICH
Yummy!!
Yield- 2 Each
Ingredients:
3 tsp Extra Virgin Olive Oil
1 Cup Yellow Onions, sliced very thin
½ tsp Brown Sugar
1 tsp Kosher Salt
2 Slices of New York White Cheddar
4 Slices of Marbled Rye Bread
2 Slices of Pepper jack Cheese
4 slices of Tomatoes, seasoned with cracked pepper
3 Tbs Olive Oil
Procedure:
1. Heat a non stick skillet to medium heat, add the olive oil and when oil is hot add the onions and cook until lightly caramelized.
2. Add the brown sugar and salt to the onions and continue to cook for 2 more minutes, stirring frequently.
3. Remove the onions from the heat and reserve for service.
4. Divide the cheddar on the 2 slices of bread.
5. Spread 2 Tbs of caramelized onions on the cheddar cheese evenly.
6. Place the seasoned tomatoes slices on top of the onions.
7. Place the pepper jack on top of the tomatoes and top with the remaining bread slices.
8. Heat a non stick skillet to medium heat, add the olive oil and swirl to evenly coat the pan.
9. Place the assembled sandwiches in the skillet and lower the heat to medium low.
10. Place a smaller skillet on top of the sandwiches to weigh them down.
11. Grill the sandwich on each side to a golden brown and until the cheese has began to melt.
SPICY JAMAICAN CHICKEN SANDWICH
Serve with a great slaw for a flavorful meal.
Yield: 6 each
Ingredients:
¼ Cup Dry Jamaican Jerk Seasoning Rub
3 Tbs Blended Olive Oil
2 tsp Black Pepper
1 tsp Kosher Salt
3 # Fresh Bone In Chicken Thighs
1 Cup Chicken Broth
3 Tbs Fresh Lime Juice
2 Tbs Minced Garlic
¼ Cup Molasses
3 Tbs Minced, Seeded Jalapeño Peppers
6 Each Crusty French Rolls
Procedure:
1. Combine the jerk seasoning with the olive oil, black pepper and Kosher salt.
2. Coat the chicken thighs with the jerk seasoning mixture.
3. Place the seasoned chicken thighs in a slow cooker.
4. Combine the chicken broth with the lime juice, garlic, molasses and jalapeño.
5. Pour this mixture over the chicken thighs and turn on your slow cooker to medium heat and cook for 2 to 3 hours.
6. Remove the chicken from the slow cooker, remove the bones and then shred the chicken with a fork.
7. Return the shredded chicken to the slow cooker and mix together with the reduced sauce.
8. Serve the Jamaican chicken on toasted French rolls.
ROASTED TOMATO SOUP
Serve with a nice grilled cheese sandwich- Yum!
Yield: 5 Servings
Ingredients:
5 # Fresh Tomatoes, quartered with stems removed
4 tsp Fresh Garlic, minced
½ Cup Extra Virgin Olive Oil
1 Cup Yellow Onions, chopped
2 Cups Tomato Juice
2 tsp Granulated Sugar
1 tsp Dried Basil
½ tsp Kosher Salt
¼ tsp Crushed Red Chili Flakes
½ Cup Warmed Heavy Cream
5 Tbs Chopped Fresh Basil
Procedure:
1. Preheat your oven to 450 degrees.
2. Toss the tomatoes, garlic and a ¼ cup of olive oil.
3. Transfer the tomato mixture to a roasting pan and roast for 30 to 40 minutes until the tomatoes are soft and lightly caramelized.
4. In a separate pot, add the remaining olive oil and heat over medium heat.
5. Add the onions and sauté for 2 minutes; add the tomato juice, sugar, dried basil, salt and crushed red chili flakes.
6. Bring to a boil, then lower to a simmer and cook for 15 minutes.
7. Remove the soup from the stove and puree in small amounts in a blender until smooth.
8. Finish the soup with the warmed heavy cream.
9. Ladle the soup into warm soup bowls and garnish with 1 Tbs of fresh basil perb bowl.
CHICKEN CHILI VERDE
Serve with warm cornbread for a great fall meal.
Yield: 4 servings
Ingredients:
2 Poblano Chile Peppers
1 Jalapeño Pepper, seeded, chopped
1 ½ # Tomatillos, chopped
1 Cup Yellow Onions, chopped
1 Cup Chopped Cilantro
2 Tbs Minced Garlic
2 tsp Ground Cumin
1 tsp Smoked Paprika, hot
1 tsp Kosher Salt
1 tsp Brown Sugar
1 # Boneless, Skinless Chicken Thighs
2 Cups Chicken Broth, canned
1 Cup Hominy, drained and lightly rinsed.
2 Tbs Lime Juice
4 Tbs Queso Fresco Cheese, crumbled
Procedure:
1. Place the poblano chile peppers over a gas burner and char the skin until blackened. Remove the peppers and place in a bowl and wrap tight with clear wrap.
2. When the poblano are cool enough to handle, peel the skin away from the chile and remove the seeds and stem.
3. Rough chop the roasted poblano.
4. Layer the poblano, jalapeño, tomatillos, onions, half the cilantro and seasonings in a slow cooker.
5. Place the chicken thighs on top of the vegetables and seasonings, add the broth and set the setting to low and cook for 3 to 4 hours.
6. After the chicken is cooked, remove from the cooker and allow to cool.
7. Then lightly shred the chicken and place back into the slow cooker.
8. Add the hominy, lime juice and remaining cilantro to the slow cooker.
9. Place the slow cooker to the high setting and cook for 10 more minutes.
10. Serve the chicken chili verde in a warm bowl with the crumbled queso fresco on top.
STUFFED PORK WITH SALAMI, GRANA CHEESE & CHERRY PEPPERS
Serve these tasty stuffed rolls with a good tomato sauce (we have a tomato sauce recipe below)
Yield: 6 Servings
Ingredients:
1 ½ Cups Toasted Bread Crumbs
½ cup Thinly Sliced Salami, julienned
½ Cup Grated Grana Cheese
3 Tbs Cherry Peppers, Rough Chopped
¼ Cup Minced Fresh Basil
¼ Cup Minced Fresh Parsley
½ Cup Extra virgin Olive Oil
12 Each ¼ Thick Pieces of Boneless Pork Loin
Kosher salt and Black Pepper
3 Tbs Extra Virgin Olive Oil
Procedure:
1. In a mixing bowl, combine the first 6 ingredients and mix well.
2. Add the olive oil and mix with a rubber spatula until well combined.
3. Lay out the pork slices on a cutting board and lightly pound the pork until very thin.
4. Season the pork slices on both sides with salt and black pepper.
5. Spread a thin layer of the filling about a heaping ¼ cup on each seasoned pork slice.
6. Roll up the pork slices and place seam side down on a roasting pan.
7. Refrigerate for 2 hours before cooking.
8. Brush the rested stuffed pork rolls with the remaining olive oil.
9. Place in a pre heated 350-degree oven and roast for approximately 25 to 30 minutes until an internal temperature of 185 degrees.
10. Transfer the rolls to a platter to rest.
BASIC TOMATO SAUCE- Goes great with Stuffed Pork Rolls
Yield: 1 Quart
Ingredients:
.25 cup Extra Virgin Olive Oil
1 cup Yellow Onions, chopped
4 Cloves of Garlic, thinly sliced
3 Tbs Fresh Thyme, chopped
.5 cup Shredded Carrots
2- 28 oz. Cans of Progresso Whole Tomatoes with Basil
.25 tsp Crushed Red Chili Pepper
Kosher Salt, to taste
Procedure:
1. In a saucepan, heat the olive oil over medium heat, add the onions and the garlic and cook until soft and golden brown
2. Add the fresh thyme and shredded carrots and cook for approx. 5 more minutes until carrots soft
3. Crush the tomatoes with your hands and add them to the saucepan with their juices
4. Bring to a boil, then lower to a summer for 30 minutes or sauce gets thick like oatmeal
5. Season with the crushed red chili pepper & kosher salt
Grilled Greek Style Chicken
Try this out with our previously posted recipe for Lemon Apricot Couscous
Yield: 4 servings
Ingredients:
1 Tbs White Wine
1 Tbs Granulated Sugar
1 Tbs Corn Oil
1 Tbs Leaf Oregano
2 tsp Granulated Garlic
2 tsp Red Wine Vinegar
1 tsp Fresh Lemon Juice
1 tsp Ground Black Pepper
.5 tsp Kosher Salt
4 Each Boneless, Skinless Chicken Breasts
Procedure:
1. Pre heat your grill to medium high heat.
2. Combine the first 9 ingredients in a bowl.
3. Add the chicken breast and allow to marinate for 2 hours.
4. Remove from the marinade and allow to drain for 15 minutes before grilling.
5. Place marinated chicken breasts on the grill and grill for approx. 4 to 5 minutes per side until caramelized and cooked through.
6. Remove from the grill and allow to rest for 3 minutes before serving.
SPICY CARROT SOUP with CRAB MEAT
Try out this unique recipe.
Yield: 4 servings
Ingredients:
3 Tbs Butter
½ Cup Diced yellow Onions
1 # Peeled Carrots, sliced ¼ inch thick
2 Tbs Wild Rice
1 tsp Kosher Salt
½ tsp Cayenne Pepper
5 Cups Carrot Juice
1 tsp Grated Lemon Zest
1 tsp Chili Garlic Sauce
8 oz Cooked Dungeness Crab Meat
Chopped Chervil
Procedure:
1. Pre heat a small soup pot to medium high heat.
2. Add the butter. When butter has melted add the onions, carrots, wild rice, salt and pepper.
3. Cook stirring constantly until onions are lightly caramelized.
4. Add the carrot juice and bring mixture to a boil, then lower to a simmer and cook for 20 minutes. Remove from the heat.
5. Working in batches, puree the soup in a blender until very smooth.
6. Return the soup to the soup pot and add the lemon zest and chili garlic sauce and keep warm.
7. For service, place 6 oz of hot soup in warm soup bowls.
8. Dollop the 2 oz of crab meat in each bowl allowing the heat of the soup to warm the crab meat.
9. Sprinkle each soup bowl with chopped chervil.
Click here to print the recipe.
SPICED CHICKEN THIGHS IN A SPICY TOMATO SAUCE
Serve this great chicken dish with crusty grilled bread.
Yield: 2 Servings
Ingredients:
2 Tbs Blackening Spice
4 Each Boneless Chicken thighs
2 Tbs Olive oil
½ Cup Diced Onions
1 Tbs Minced Garlic
1 Tbs Minced Ginger
¼ tsp Crushed Red Chili Flakes
¼ cup Dry White Wine
1 Tbs Tomato Paste
1 Cup Chopped Tomatoes
½ Cup Chicken Broth
½ Cup Chickpeas
½ Cup Green Pimento Olives, chopped
1 Tbs Honey
1 tsp Smoked Paprika
Procedure:
1. Rub the chicken thighs with the blackening spice and allow to rest for 30 minutes.
2. Heat oil in a skillet over medium heat, add the seasoned chicken thighs skin side down and brown on both sides evenly.
3. Remove the chicken from the pan.
4. Add the onions and sauté for 3 minutes, stir in the garlic, ginger , chili flakes and cook for 1 minute more.
5. Deglaze the pan with the wine and simmer for 3 minutes.
6. Add the tomatoes, broth, chickpeas, olives, honey and paprika.
7. Place the seared chicken thighs on top on the tomato mixture, cover and reduce the heat to medium low. Simmer until the chicken is done, approx. 20 to 30 minutes and allow the sauce to reduce.
Click here to print the recipe.
TUSCAN ROASTED CHICKEN WITH OREGANO & LEMON
This is a great dish with polenta or mashed potatoes.
Yield: 4 Servings
Ingredients:
1 Whole Chicken, cut into 8 pieces
2 Tbs Extra Virgin Olive Oil
2 tsp Dried Oregano
1 tsp Paprika
2 Tbs Dry Vermouth
2 tsp Lemon Juice
¼ tsp Sea Salt
½ tsp Black Pepper
2 Tbs Chicken Broth
Procedure:
1. Pre heat the oven to 375 degrees.
2. Coat the chicken in 1 Tbs olive oil on all sides.
3. Place the chicken pieces skin side up and sprinkle with the oregano, paprika,
1 Tbs vermouth, salt and pepper.
4. Drizzle remaining Tbs of olive oil over the seasoned chicken pieces.
5. Roast the chicken pieces until the breast pieces are done, approx. 30 minutes.
6. Remove the breasts from the pan and continue to cook the remaining pieces for another 5 minutes.
7. Heat the broiler and remove the roasting pan from the oven.
8. Return the breast pieces to the pan and broil the chicken until the chicken is golden brown.
9. Remove the chicken from the pan and degrease the pan.
10. Place the pan on medium heat and add the remaining vermouth and chicken broth.
11. Bring to boil and reduce the sauce by half and add and juices from the resting roasted chicken pieces.
12. When serving drizzle sauce over the chicken.
Click here to print the recipe.
STRAWBERRY LIMEADE SMOOTHIE
Kick it up a notch and add your favorite spirit!
Yield- 4 Smoothies
YIELD: 4 EACH
Ingredients:
½ Cup Fresh Lime Juice
¼ Cup Cold Water
¼ Cup Sugar in the Raw
3 Cups Frozen Strawberries, thawed, do not drain off juice
1 Tbs Fresh Basil, chopped
2 ½ Cups Crushed Ice
4 Each Whole Fresh Strawberries
Procedure:
1. Pour the lime juice and water into a blender, add the sugar, strawberries. basil and crushed ice.
2. Blend until the ice is blended into the smoothie.
3. Garnish with a whole strawberry on the glass
Click here to print the recipe.
LEMON CASHEW SHRIMP SALAD
A great end of summer salad
Yield: 6 Servings
Ingredients:
1 Tbs Melted Butter
2 Tbs Minced Fresh Ginger
2 Tbs Fresh Jalapeños, minced
½ tsp Kosher Salt
¼ Cup Greek Yogurt
½ Cup Mayonnaise
1 Tbs Lemon Zest
3 Tbs Fresh lemon Juice
1 tsp Ground Cardamom
½ Cup Cilantro, chopped
¼ Cup Chives, minced
1 Qt Cooked Shrimp, rough chopped
1 cup Cashews, toasted and salted and rough chopped
Procedure:
1. Add the melted butter to a hot sauté pan and add the fresh ginger and jalapeños and cook until soft.
2. Remove from heat and allow to cool.
3. In a bowl stir together the yogurt, mayonnaise, lemon zest, lemon juice and cardamom.
4. Fold in the cooled jalapeños, cilantro and chives to mayonnaise mixture.
5. Fold in the cooked shrimp next and allow salad to rest in cooler for 2 hours before serving to allow flavors to blend.
6. Place the cold salad on a platter and sprinkle cashews over salad.
Click here to print the recipe.
WORLD CLASS BREAD PUDDING
Serve with whipped cream & caramel sauce.
Yield: 8 servings
Ingredients:
2 Each French Baguette, diced into large chunks and toasted
1 Quart Whole Milk
6 Each Eggs
1 ½ Cups Granulated Sugar
¼ Cup Vanilla Extract
1 Tbs Ground Cinnamon
1 Tbs Ground Nutmeg
1 Tbs Corn Oil
1 Cup Golden Raisins
Procedure:
1. Combine the milk, eggs, and sugar in a mixing bowl.
2. Add the vanilla, cinnamon, nutmeg and oil.
3. Add the toasted bread to the egg mixture and allow the bread to soak up the liquid mixture.
4. Fold in the golden raisins
5. Pan spray a small disposable cake pan.
6. Place the bread pudding mixture in the sprayed pan.
7. Cover with foil
8. Place the pan in your cooler overnight.
9. Pre heat your oven to 375 degrees.
10. Place the bread pudding into a larger pan.
11. Fill the larger pan with hot water half way up the pan of bread pudding.
12. Cook the bread pudding in the water bath for approx. 1 to 1 ½ hours.
13. Remove the bread pudding from the water bath and allow to cool for 1 hour before placing in your cooler. Remove the foil
14. Place in cooler overnight uncovered before serving.
Click here to print the recipe.
CREAMY ORZO with ROASTED CHICKEN and MARINATED TOMATOES
Make this and picture yourself dining with friends in a Tuscan Villa enjoying a great bottle of wine.
Yield: 4 Servings
Ingredients for the Orzo:
1 ¼ Cups Dry Orzo
1 Tbs Softened Butter
½ Cup Heavy Cream
½ Cup Whole Milk
1 tsp Ground Nutmeg
1 tsp Kosher Salt
.5 tsp Cayenne Pepper
2 Cups Warm Roasted Chicken, pulled into small pieces.
Procedure:
1. Cook the pasta according to the directions on the package, drain and reserve.
2. Melt the butter in a sauté pan over medium heat, whisk in the heavy cream and milk and cook until slightly thickened.
3. Add the spices and cooked orzo and cook for 1 more minute.
4. Fold in the warm pulled roasted chicken and place into a serving dish.
5. Top with the marinated tomatoes. Recipe follows.
Ingredients for the Marinated Tomatoes:
2 Tbs Cider Vinegar
2 Tbs Extra Virgin Olive Oil
2 Tbs Minced Shallots
½ tsp Spicy Brown Mustard
2 Cups Grape Tomatoes, sliced in half
2 Tbs Rough Chopped Tarragon
1 tsp Kosher Salt
1 tsp Ground Black Pepper
Procedure:
1. Combine the first 4 ingredients to make a dressing then reserve for service.
2. Fold in the remaining ingredients and reserve for service.
Click here to print the recipe.
SUPER LUMP CRAB STUFFED PEARS
Really refreshing, upscale alternative to serving traditional chicken or seafood salad.
Yield- 8 Servings
Ingredients:
2 Tbs Extra Virgin Olive Oil
2 Tbs Cider Vinegar
2 Tbs Dijon Mustard
2 Tbs Honey
¼ Cup Mayonnaise
1 # Super Lump Crab meat, drained well
2 Tbs Chopped Parsley
4 Ripe Bosc Pears, cut in half, then cored with a melon baller
½ Cup Toasted Pistachios Nuts, chopped
Procedure:
1. Whip together the olive oil, cider vinegar, mustard, honey and mayonnaise.
2. Fold in the crab meat.
3. Place a pear half on a chilled plate.
4. Divide the crab meat mixture between the pear halves.
5. Sprinkle the stuffed pears with the toasted pistachios.
Click here to print the recipe.
WHITE CHOCOLATE PISTACHIO BARS
Yield- 24 Bars
Ingredients:
4 Each Eggs
2 Cups Granulated Sugar
¼ tsp Kosher Salt
2 Cups All Purpose Flour
1 Cup Melted Butter with Whey
2 tsp Vanilla Extract
1 Cup White Chocolate Chips
½ Cup Golden Raisins, chopped
½ Cup Toasted Pistachios, rough chopped
Procedure:
1. Pre heat an oven to 325 degrees
2. In a mixing bowl, beat together the first 3 ingredients until yolks have a lighter color.
3. Alternate adding the flour and butter in 2 stages until just combined.
4. Add the vanilla extract and beat until smooth.
5. Fold in the white chocolate, raisins and pistachios.
6. Pour the mixture into a buttered baking dish.
7. Bake for approx. 35 to 40 minutes or until the a light golden brown color is achieved.
8. Allow to cool completely at room temp. before cutting into bars.
Click here to print the recipe.
SUMMER FIELD SALAD WITH RASPBERRY DRESSING
This is a great hot weather salad to enjoy with a great glass of cold white wine.
Yield: 4 Servings
Ingredients:
½ Cup Raspberry Vinegar
2 Tbsp Minced Shallots
2 tsp Spicy Mustard
1 Tbsp Minced Tarragon
1 tsp Wildflower Honey
1 Cup Extra Virgin Olive Oil
½ tsp Kosher Salt
½ tsp Ground Black Pepper
8 Cups Summer Mixed Greens
1.5 Cups Fresh Raspberries
½ Cup Roasted Salted Sunflower Seeds
Procedure:
1. Whip together the vinegar, shallots, mustard, tarragon, honey, olive oil , salt and black pepper to create the dressing.
2. Refrigerate the dressing until it is cold.
3. Place equal amounts of greens on each chilled salad plate.
4. Drizzle the dressing equally over the greens.
5. Garnish each salad with raspberries and the sunflower seeds.
Click here to print the recipe.
ROASTED CHICKEN PITA SALAD
A light, refreshing warm weather lunch salad
Yield: 4 Servings
Ingredients:
¼ Cup Extra Virgin Olive Oil
2 Tbs Fresh Lemon Juice
1 Tbs Fresh Marjoram, chopped
½ tsp Cracked Black Pepper
1 # Roasted Chicken, hand torn into medium pieces
½ # Blanched Asparagus, cut in half lengthwise
¼ # Feta Cheese, broken into pieces
2 Cups Grape Tomatoes cut in half
¼ Cup Black Olives, cut into pieces
3 Cups, Toasted Pita Chips
2 Cups Chopped Romaine lettuce
Procedure:
1. Combine the olive oil, lemon juice, marjoram and black pepper to make the dressing and reserve in a bowl.
2. In a separate bowl combine the chicken, asparagus, cheese, tomatoes, olives, pita chips.
3. Add the reserved dressing to the chicken mixture and toss to combine.
4. Add the romaine and gently toss one more time to just combine.
5. Divide the salad between 4 plates and enjoy.
Click here to print the recipe.
BLACK PEPPER & LEMON DIPPING SAUCE
This is a great dipping sauce for grilled artichokes, fish or fried shrimp.
Yield: 2 cups
Ingredients:
2 Cups Mayonnaise
¼ Cup Fresh Lemon Juice
1 Tbs Fresh Garlic
2 Tbs Chopped Parsley
1 Tbs Ground Black Pepper
2 tsp Smoked Paprika
Procedure:
1. COMBINE ALL THE INGREDIENTS IN A BOWL AND WHISK TOGETHER WITH A WIRE WHIP TO COMBINE.
2. ALLOW TO SIT FOR 2 HOURS BEFORE USING TO ALLOW FLAVORS TO BLEND.
Click here to print the recipe.
CUCUMBER/TOMATO/RED ONION SALAD
A great salad with spicy grilled fish or chicken.
Yield: 4 Servings
Ingredients:
2 Cups European Cucumbers, sliced in half then into ¼ inch slices
1 Cup Grape Tomatoes, sliced in half lengthwise
½ Cup Red Onions, sliced very thin
¾ Cup Champagne Vinegar
2 Tbs Granulated Sugar
1 Tbs Chopped Fresh Dill
½ tsp Crushed Red Chili Flakes
½ Cup Chopped Toasted Walnuts
Procedure:
1. Combine all the ingredients together and allow to marinate for 1 hour before serving,
2. Serve at room temperature.
3. Sprinkle each salad 2 Tbsp of walnuts over plated salads.
Click here to print the recipe.
PAN ROASTED SHRIMP WITH MANGO & BASIL
A great summertime recipe with heat and sweet
Yield: 4 Servings
Ingredients:
2 Tbs Vegetable Oil
1 Tbs Minced Garlic
2 tsp Minced Ginger
1 Tbs Minced Jalapeño Peppers, seeded
1 # Large Shrimp, peeled, deveined
½ Cup Mango Nectar
1 Cup Mango, peeled and seeded, rough chopped
¼ Cup Fresh Chopped Basil
4 Orders Steamed Rice
Procedure:
1. Heat a heavy skillet or wok over high heat.
2. Add the oil. When the oil is hot, add the garlic, ginger, jalapeños and shrimp.
3. Pan roast the shrimp until the shrimp are cooked, approx. 3 to 4 minutes.
4. Add the mango nectar to deglaze pan or wok.
5. Add the mango and basil and toss together.
6. Portion shrimp and sauce over the steamed rice.
Click here to print the recipe.
BACON WRAPPED ARTICHOKE HEARTS
Great poppers that are full of flavor.
Yield: 30 each
Ingredients:
5 Slices Cherry Wood Smoked Bacon
30 Each Marinated Artichoke Hearts, lightly drained
30 Each Basil Leaves, whole
Cracked Fresh Pepper
Procedure:
1. Pre heat your oven to 400 degrees.
2. Cut the bacon into thirds and then cut the thirds in half lengthwise.
3. Layout the bacon on a cutting board, place the artichoke hearts on the bacon, then place the basil on the artichoke hearts.
4. Wrap the bacon around the artichokes and basil and secure with a toothpick.
5. Crack fresh pepper over the bacon wrapped artichoke hearts.
6. Place them in the oven and cook until the bacon is crispy.
Click here to print the recipe.
CHILLED WATERMELON SALAD
Cool, refreshing side that pairs well with grilled meats and fish
Yield: 6 Servings
Ingredients:
¼ Cup Fresh Lime Juice
3 Tbs Agave Nectar
3 Tbs Chopped Fresh Mint
1 Tbs Olive Oil
1 Qt Cubed, Seedless Watermelon
2 Cups Cubed Cantaloupe
¼ Cup Thinly Sliced Sweet Red Onions
3 Tbs Chopped Roasted Salted Macadamia Nuts
Method:
1. Combine the lime juice, agave nectar, mint and olive oil in a stainless steel bowl to make the dressing.
2. Combine the watermelon, cantaloupe and red onions in a separate bowl.
3. Add the dressing to the fruit and allow fruit to marinate for 30 minutes before serving.
4. Place the salad in 6 evenly chilled bowls and sprinkle with the chopped macadamia nuts.
Click here to print the recipe.
GRILLED OREGANO CHERRY TOMATOES on ROSEMARY SKEWERS
These make a great side dish during grill season.
Yield: 2 servings
Ingredients:
8 Each Rosemary Sprigs
24 Each Cherry Tomatoes
4 Tbs Olive Oil
2 Tbs Chopped Fresh Tarragon
To Taste Sea Salt
To Taste Cracked Black Pepper
Procedure:
1. Strip the lower half of the rosemary sprig, then thread the tomatoes through the rosemary stem end.
2. 4 tomatoes per sprig.
3. Find a medium hot spot on your grill and place the skewers on the grill and cook until the tomatoes are lightly charred and begin to become soft.
4. Remove from the grill and place on your plate and drizzle with the olive oil and then sprinkle with the chopped oregano.
5. Sprinkle with the sea salt and fresh crack pepper over the skewers.
Click here to print the recipe.
ITALIAN STYLE MEATBALLS
Yield- 4 servings
Ingredients:
8 oz Ground Beef
8 oz Ground Pork
8 oz Ricotta Cheese
2 Each Eggs, beaten
½ Cup Grated Parmesan Cheese
2 Tbsp Italian Bread Crumbs
2 Tbsp Olive Oil
2 tsp Kosher Salt
1 tsp Ground Black Pepper
¼ Cup Melted Butter
2 Cups Tomato Sauce
½ Cup Beef Broth
Procedure:
1. Combine the first 9 ingredients in a stainless steel bowl until blended.
2. Using slightly wet hands, form meatballs into 1-inch meatballs.
3. In a large saucepan, heat the butter until medium high.
4. Place the meatballs in the pan and brown on all sides.
5. Add the Tomato sauce and beef broth and bring to boil, and then lower to a simmer.
6. Cook for approx. 15 until the meatballs are cooked through.
SPRINKLE GRATED PARMESAN ON TOP OF MEATBALLS BEFORE SERVING
Click here to print the recipe.
BEER BATTERED ONION RINGS
Yield- 6 servings
Ingredients:
1 ½ Cups All Purpose Flour
1 tsp Granulated Sugar
1 tsp Smoked Paprika
12 oz Indian Pale Ale Beer
1 tsp Kosher Salt
¼ tsp Cayenne Pepper
2 Each Eggs, separated
3 Large Yellow Onions, peeled and sliced ¼ inch thick, separated into rings
8 Cups Vegetable Oil for frying
Procedure:
1. In a bowl whisk together the flour, sugar and smoked paprika.
2. In a separate bowl whisk together the beer, egg yolks, until blended.
3. Combine the beer and egg mixture into the flour until smooth.
4. When you are ready to cook your rings, add the oil to a deep heavy pot and heat to 360 degrees.
5. Beat the egg whites until soft peaks and fold into the beer batter.
6. Dredge the onion rings into flour, then dip into the finished batter and drop them into the hot oil.
7. Fry the onions until golden brown and crispy and all sides.
8. Drain on paper towels and serve warm.
THESE CRISPY ONIONS RINGS ARE GREAT WITH SPICY KETCHUP!
Click here to print the recipe.
STRAWBERRY PIE
Yield- 1 great pie
Ingredients:
1 each Pre- Made Graham Cracker Pie Shell
2 oz Melted Butter with Whey
5 Cups Strawberries, washed, hulled and sliced ½ inch thick
1 ¼ Cup Granulated Sugar
½ tsp Vanilla Extract
3 Tbsp Cornstarch
¼ Cup Orange Liquor
1-Cup Heavy Cream
1 Cup Shaved White Chocolate
Procedure:
1. Combine the strawberries with 1 cup of sugar and the vanilla extract in a saucepan and heat to medium high heat.
2. Stir the mixture gently until the sugar melts.
3. Combine the cornstarch with orange liquor, then add to the strawberry mixture and cook until the mixture thickens.
4. Remove the berry mixture from the heat and let cool at room temp.
5. Add the cooled filling to the pie shell.
6. Cover and refrigerate for at least 4 hours until the filling sets.
7. When you are ready to serve, whip the cream with the remaining ¼ cup of sugar to soft peaks, like shaving cream.
8. Spread the whipped cream over the pie evenly.
9. Sprinkle the white chocolate shaving over the whipped cream
10. Cut pie into 6 even pieces and enjoy.
Click here to print the recipe.
SPICY MANGO SALSA
This is a great salsa over fish, chicken & pork
Yield: 4 Servings
Ingredients:
3 Cups Mango, diced ¼ x ¼
1 Cup Tomato, seeded and diced ¼ x ¼
3 Tbs Jalapeño Peppers, seeded and minced
1 Cup Red Peppers, diced ¼ x ¼
½ Cup Minced Cilantro
½ Cup Red Onion, diced ¼ x ¼
2 Tbs Lime Juice
2 tsp Kosher Salt
Procedure:
1. In a large stainless steel combine the ingredients and fold together with a rubber spatula.
2. Allow flavors to blend for 2 hours before serving.
Click here to print the recipe.
ORANGE ALMOND CHICKEN PICCATA
Serve with Steamed Jasmine Rice for a complete meal
Yield: 4 Servings
Ingredients:
2 Each Boneless, Skinless Breast Halves
To Taste Kosher Salt and Cayenne Pepper
2 Tbs Olive Oil
.25 Cup All Purpose Flour
.75 Cup Fresh Orange Juice
.5 Cup Sauvignon Blanc Wine
2 Tbs Minced Shallots
2 tsp Spicy Brown Mustard
4 Tbs Cold Sweet Butter
.25 Cup Almond Slices, lightly roasted
1 Tbs Minced Basil
Procedure:
1. Cut each chicken breast in half lengthwise. Cover each piece of chicken with plastic wrap and lightly pound the breast meat until ¼ inch thick.
2. Season the pounded chicken breasts with the salt and cayenne pepper.
3. Lightly coat the seasoned chicken in the flour. Shake off excess flour.
4. Heat the olive oil in a non-stick pan until medium heat.
5. Add the floured chicken to the pan and cook on both sides until golden brown.
6. Remove the chicken from the pan.
7. Deglaze the pan with the orange juice, white wine and mustard and reduce by half.
8. Turn off the heat and whisk in the butter until its melted.
9. Return the cooked chicken breast to the pan and heat through.
10. Plate the glazed chicken and sprinkle with the almonds and the chopped basil.
Click here to print the recipe.
SUMMERTIME SANGRIA
It’s not too early to enjoy a fresh, summertime drink
Yield: 4 Servings
Ingredients:
2 Each Oranges, one for slicing and one for juicing
1 Each Lemon, sliced
.25 Cup Granulated Sugar
.25 Cup Triple Sec
2 Tbs Brandy
1 Bottle Chilled Red Wine
.5 Cup Blackberries
Procedure:
1. Place the sliced fruit and sugar in a large pitcher and mash gently with a wooden spoon.
2. Stir in the orange juice, triple sec and wine and refrigerate for at least 2 hours.
3. Before serving add the blackberries and stir to distribute the fruit.
4. Place ice in the glasses and pour the sangria and enjoy.
Click here to print the recipe.
TOASTED PECAN CAKE WITH FRESH WHIPPED CREAM
Serve this great cake with freshly whipped cream.
Yield: 8 Servings
Ingredients:
1 Cup Toasted Pecans
.5 Cup Softened Butter
.5 Cup Brown Sugar
1 tsp Vanilla Extract
4 Each Eggs, separated
.75 cup All Purpose Flour
.5 tsp Kosher Salt
Agave Nectar Drizzle
.25 Cup Melted Butter
.5 Cup Agave Nectar
.25 tsp Ground Cinnamon
Procedure:
1. Preheat the oven to 350 degrees; spray an 8-inch spring form pan with pan release.
2. Grind the toasted pecans finely in a food processor and place into a bowl.
3. Cream the butter and sugar in a mixing bowl until pale yellow and fluffy.
4. Add the vanilla extract and egg yolks to the butter mixture.
5. Add the flour to the pecans and mix well.
6. Whip the egg whites and salt in a stainless steel bowl until soft peaks are formed.
7. Fold the whites into the butter mixture, and then fold in the nut flour mixture.
8. Spoon the batter into the prepared cake pan and place in the oven and bake for 30 to 40 minutes or until a skewer comes out clean from the center of the cake.
9. Remove the cake from the oven and allow cooling for 5 minutes in the pan.
10. Remove the cake from the pan and place on a plate.
11. Combine the melted butter, agave nectar and cinnamon and drizzle over the cake while the cake is warm.
Click here to print the recipe.
SPICY MOJO SHRIMP WITH MANGO & MINT
Serve this great springtime dish with steamed rice.
Ingredients:
3 Tbs Olive Oil
1 Cup Chopped Red Onions, ¼ x ¼
1 Tbs Minced Garlic
2 Tbs Minced Jalapeño Peppers, no seeds
1 tsp Crushed Red Chili
.25 cup Chopped Basil
.5 cup Chopped Mint
2 Tbs Light Soy Sauce
2 Tbs Fresh Lime Juice
1 lb Shrimp, 35 to 40 count, peeled and deveined
2 cups Fresh Mango, cut into ½ inch cubes
3 Tbs Toasted Shredded Coconut
Procedure:
1. Heat the olive oil in a sauté pan over medium high heat.
2. Add the onions, garlic, and jalapeño peppers and cook until light golden brown.
3. Add the crushed red chili, basil, mint, soy sauce, lime juice and shrimp and cook until the shrimp are cooked through, approx. 5 to 7 minutes, stirring frequently.
4. Remove the pan from the heat and add the mango and cook until mango is warm.
5. Place the shrimp on a warm platter and sprinkle with the toasted coconut.
Click here to print the recipe.
RIGATONI PASTA with OYSTER MUSHROOMS, BACON and MINT
For dinner tonight??
Yield: 4 servings
Ingredients:
4 Cups Cooked Rigatoni Pasta
3 Tbs Extra Virgin Olive Oil
1 lb. Oyster Mushrooms, torn into medium size pieces
1 Tbs Minced Garlic
1 tsp Dry Thyme
.5 cup Chicken Broth
1 Cup Shredded Swiss cheese
.5 Cup Chopped Mint
.5 Cup Chopped Cooked Bacon
Fresh Cracked Black Pepper
Procedure::
1. In a saucepan add the olive oil and heat until medium heat.
2. Add the mushrooms, garlic, and thyme and cook until the mushrooms are light golden brown and stop releasing liquid.
3. Stir in the chicken broth and cooked pasta.
4. Stir in the Swiss cheese and cook until cheese is melted and coats the pasta.
5. Remove from the heat and stir in the mint.
6. Place pasta in 4 bowls and sprinkle each bowl with bacon.
7. Fresh crack pepper over the pastas and serve.
Click here to print the recipe.
ROASTED CHICKEN PAPPARDELLE
A creamy, comforting pasta dish for dinner tonight!
Yield: 6 servings
Ingredients:
8 oz Cooked Pappardelle Noodles at room temperature
.25 Cup Chopped Bacon
.5 Cup Minced Oven Dried Tomatoes, oil packed
3 Cups Cooked Rotisserie Chicken, rough chopped
1 Tbs Chopped Garlic
1 Tbs Chopped Shallots
.5 tsp Crushed Red Chili
.5 Cup Dry White Wine
1 Cup Chicken Broth
.5 Cup Heavy Cream
.5 Cup Fresh Basil, chopped
2 Tbs Grated Romano Cheese
Procedure:
1. Cook the bacon with the tomatoes in a nonstick skillet until the bacon is crispy.
2. Add the chicken, garlic, shallots and pepper flakes and cook until the garlic is lightly browned.
3. Deglaze the pan with the white wine, stir in the broth and heavy cream.
4. Add the pasta and stir together and bring to a simmer and cook until the sauce is slightly thickened.
5. Add the fresh basil and serve.
6. Sprinkle with grated Romano cheese.
Click here to print the recipe.
CHOCOLATE & PRETZEL CLUSTERS WITH PEANUTS
Make this yummy snack with your kids!
Yield: 12 Servings
Ingredients:
4 oz. Salted Pretzel Sticks
6 oz. Bittersweet Chocolate, rough chopped
2 oz. Honey Roasted Peanuts, chopped fine
Procedure:
1. Line a baking sheet with wax paper
2. Place your pretzels in a sealable Ziploc bag
3. Lay your pretzel bag on the counter and break up until they are approx. 1/4 pieces
4. Place the chopped chocolate in a dry stainless steel bowl and place on the stovetop over a water bath
5. Melt the chocolate, stirring constantly until smooth
5. Remove the chocolate from the heat and add the pretzel pieces and stir together
6. Remove the chocolate from the heat and add the pretzel pieces and stir together
7. Using a spoon, dollop the clusters onto the wax paper lined baking pan
8. Sprinkle the chopped peanuts over the clusters
9. Place the clusters in the refrigerator to cool and set
10. Store clusters at room temperature
Click here to print the recipe.
VANILLA POUND CAKE
With Fresh Berries & Ice Cream
Yield: 1- 4×8 pound cake
Ingredients:
3 Tbs Whole Milk
3 Each Large Egg
1.5 tsp Vanilla Extract
1.5 cups Cake Flour
.75 cup Granulated Sugar
.75 tsp Baking Powder
.25 tsp Kosher Salt
.5 lb. Softened Butter
Procedure:
1. Pre heat oven to 350 degrees. Lightly grease an 8×4 loaf pan, placing a piece of parchment paper in the bottom of the pan
2. Combine the milk, eggs and vanilla extract in a bowl
3. In a mixing bowl, combine the cake flour, sugar, baking powder and salt
4. Place on low speed to combine, and then add the butter and half of the egg mixture
5. Mix until the dry ingredients have moistened, increase the speed of the mixer and beat for 30 seconds
6. Add the remaining egg mixture and mix until just combined
7. Spoon the batter into the prepared pan and place in the preheated oven and bake for approx. 50 minutes until the cake is done
8. Test the pound cake by inserting a toothpick in the center of the cake and if it comes out dry, your pound cake is done
9. Allow the pound cake to cool to room temp. then remove from the pan
Garnish:
1. After the pound cake has cooled completely, cut it into slices and place on a room temp. plate
2. Place fresh berries at one end of the pound cake
3. Place scoop of ice cream at the other end of pound cake
4. Drizzle honey over the entire dessert
5. Sprinkle powdered sugar over dessert
Click here to print the recipe.
ARTICHOKE PAN ROASTED CHICKEN
Serve the chicken family style with a side of pasta for a great meal
Yield: 4 Servings
Ingredients:
4 each Boneless, Skinless Chicken Breasts
To Taste, Salt & Pepper
2 Tbs All Purpose Flour
2 Tbs Potato Flour
2 Tbs Olive Oil
9 oz. Marinated Artichoke Hearts, cut into quarters
1 cup Dry White Wine
.25 cup Honey
2 Tbs Apple Cider Vinegar
2 Tbs Softened Unsalted Butter
2 Tbs Chopped Fresh Thyme
Cracked Black Pepper
Procedure:
1. Combine the flours and reserve
2. Dust the chicken breasts with the flours and reserve
3. Heat a large nonstick pan to medium heat, add the olive oil
4. When olive oil is hot, add the chicken to the pan and brown on both sides, approx. 3 minutes per side
5. Add the artichoke hearts to the pan and sauté until the edges are slightly crispy
6. Whisk the wine, honey and vinegar together in a separate bowl and add to the chicken pan. Simmer for 3 to 4 minutes to reduce the sauce
7. Remove the pan from the heat and stir in the softened butter and fresh thyme
8. Crack fresh pepper over the entire dish
Click here to print the recipe.
OSCAR’S TAPENADE
Great spread with pita or crusty French bread for your Oscar’s viewing party
Yield: 1.5 Cups
Ingredients:
2 cups Piquillo Stuffed Olives
3 each Spanish Anchovy Fillets
2 Tbs Capers, chopped
1 tsp Chopped Garlic
1 tsp Orange Zest
.75 cup Extra Virgin Olive Oil
Procedure:
1. Pulse the olives in a food processor until slightly chunky
2. Place the chopped olives in a bowl and fold in the remaining ingredients to create the tapenade
3. Season the tapenade with a cracks of fresh pepper
4. Place in the refrigerator until ready to use
Click here to print the recipe.
VALENTINE’S SPICED RASPBERRY MOUSSE
If you’re making Valentine’s dinner at home, you and your sweetheart can indulge with this great recipe.
Yield- 8 Servings
INGREDIENTS:
2 tsp Unflavored Powdered Gelatin
2 Tbs Cold Filtered Water
5 Cups Fresh Raspberries
¾ Cup Granulated Sugar
¼ tsp Ground Cardamom
¼ tsp Ground Ginger
2 Large Egg Whites, at Room Temperature
1-Cup Heavy Cream
½ Cup Shaved White Chocolate
To Taste Sugar in the Raw
PROCEDURE:
1. In a small plastic bowl, place the water in the bowl, then sprinkle the powdered gelatin over the water and let it stand until softened.
2. In a food processor, puree 4 cups of raspberries with ½ cup of the sugar. Strain the puree through a strainer and reserve. Fold in the ginger and cardamom.
3. In a microwave oven, melt the softened gelatin for 5 seconds on low power.
4. Whisk the gelatin into the seasoned raspberry puree.
5. In a stainless steel bowl, whisk together the egg whites with the remaining ¼ cup of sugar until the egg whites are stiff and glossy.
6. Fold the stiff egg whites into the seasoned raspberry puree in two stages. Do not over mix.
7. In a separate bowl, beat the heavy cream until firm, but not dry. Fold the whipped cream into the raspberry puree mixture.
8. Place the raspberry mousse into 8 large wine glasses evenly.
9. Refrigerate for 2 hours to set or overnight.
10. Garnish each wine glass with the 1 cup of remaining raspberries and shaved white chocolate.
11. Sprinkle sugar in the raw on each completed mousse right before service.
Click here to print the recipe.
CORNMEAL BATTERED SHRIMP
Makes a great snack for this weekend’s game with a great tartar sauce.
Yield: 5 Servings
Ingredients:
1 Egg Beaten
1 Cup Whole Milk
2 tsp Blackening Spice
½ tsp Baking Soda
2 tsp Baking Powder
¾ Cup Yellow Cornmeal
¼ Cup All Purpose Flour
¼ tsp Cayenne Pepper
20 Each Cleaned, Deveined Shrimp, butterflied
Corn oil for deep-frying
Procedure:
1. Combine the egg, milk, and 1 tsp of the blackening spice in a stainless steel bowl.
2. Add the baking soda, baking powder, cornmeal, flour and cayenne pepper.
3. Mix well to make a batter for the shrimp.
4. Combine the shrimp with the remaining teaspoon of blackening spice.
5. Coat the shrimp in the cornmeal batter until evenly coated.
6. Heat the corn oil to 360 degrees in a deep stockpot.
7. Fry the shrimp in 4 batches until golden brown.
8. Drain on paper towels and serve with fresh lemon.
Click here to print the recipe.
SUPER BOWL STYLE CRISPY POTATO SKINS
Are you ready for some football? Start your Super Bowl party off right with this pigskin classic
Yield: 4 Portions
Ingredients:
4 each Idaho Potatoes, scrubbed and patted dry
4 tsp Unsalted Butter, softened
4 tsp Extra Virgin Olive Oil
To Taste, Kosher Salt & Pepper
1 cup Crumbled Applewood Smoked Bacon
1 cup Pepper Jack Cheese, grated
.5 cup Cherry Peppers, thinly sliced
4 Tbs BBQ Sauce
Procedure:
1. Pre heat oven to 400 degrees
2. Prick the potatoes all over with a fork and place the potatoes on a baking pan and bake until skin is crispy and potato is soft in the center, approx. 1.5 hours
3. Allow the potatoes to cool at room temp. then cut each potato in half lengthwise. Remove the cooked potato flesh from the halve without breaking the skin, leave a quarter inch of potato in each halve (reserve cooked potato flesh for a potato salad)
4. Place the potato skins flesh side up on a baking sheet
5. Place 1 tsp butter in each potato skin
6. Drizzle 1 tsp olive oil in each skin
7. Season the skins with salt and pepper, place the seasoned skins back in the 400 degree oven and cook until they are crispy, approx. 5 to 8 minutes
8. Remove the crisp skins from the oven and place 2 oz. of bacon and 2 oz. of pepper jack cheese in each skin evenly
9. Place 1 Tbs of cherry peppers on each skin
10. Place back in the oven and cook until the cheese is melted
11. Remove the skins from the oven and place skins on a serving platter
12. Drizzle BBQ sauce over the skins equally and enjoy
Click here to print the recipe.
CHILLED SALMON SALAD
This seafood salad is great served on a buttery croissant or over fresh mixed greens.
Yield: 4 Servings
Ingredients:
.75 cup Mayonnaise
.5 cup Seedless Cucumbers, peeled and diced
.25 cup Greek Yogurt
2 Tbs Minced Shallots
1 Tbs Minced Dill
1 Tbs Minced Fresh Tarragon
1 Tbs Lemon Juice
1 Tbs Minced Capers
1 lb Salmon Fillet, skinless, seasoned and cooked through on the grill, and then chilled
Procedure:
1. Combine the first 8 ingredients in a stainless steel bowl and mix until combined to create a dressing
2. Break the chilled cooked salmon into pieces
3. Fold the salmon pieces into the dressing. Do not over mix
4. Reserve for service
Click here to print the recipe.
GOLDEN RAISIN RICE PUDDING
A recipe that brings back childhood memories
Yield: 6 Servings
Ingredients:
1 quart Whole Milk
.5 cup + 2 Tbs Uncooked Long Grain Rice
.5 tsp Kosher Salt
9 Tbs Granulated Sugar
2 Egg Yolks
1 tsp Vanilla Extract
.25 tsp Ground Cinnamon
.25 tsp Ground Allspice
.25 cup Golden Raisins
.5 cup Heavy Cream
1 Tbs Dark Rum
Procedure:
1. Combine the milk, rice and kosher salt in a saucepan and simmer until the rice is tender, approx. 30 minutes.
2. Combine 8 Tbs of sugar, egg yolks, vanilla and spices in a bowl and reserve.
3. When the rice is done cooking, stir in the golden raisins, egg mixture into the rice.
4. Cook the rice over medium heat, stirring constantly for about 3 minutes until the mixture thickens.
5. Remove the rice from the heat and transfer to another stainless steel bowl to cool.
6. Using a wire whip, whip the cream, and remaining Tbs of sugar and rum until soft peaks form.
7. Fold into the cooled rice mixture into 6 serving dishes and refrigerated for 3 hours before serving.
8. Dust with cinnamon sugar before serving.
9. Always serve rice pudding chilled.
Click here to print the recipe.
WINTER TIME GRILLED SALMON WITH SPICY & SWEET FLAVORS
This is a great winter time grilled salmon because you can use a grill or grill pan depending on the weather in your area.
Yield: 6 Servings
INGREDIENTS:
2 Tbs Dark Brown Sugar
1 Tbs Chili Powder
1 tsp Ground Ginger
1 tsp Ground Cumin
.5 tsp Kosher Salt
.5 tsp Ground Pepper
6 Each 5 oz Salmon fillets , skin and pin bones removed
1 Tbs Olive Oil
METHOD:
1. Lightly oil your grill pan or grill with cooking spray and preheat to medium heat
2. While grill or grill pan is heating, combine the spices
3. Brush each salmon fillet with olive oil evenly on all sides
4. Rub the spices on each fillet of salmon on all sides
5. Grill the salmon on the flesh side down for 4 to 5 minutes until lightly charred
6. Flip over and cook for an additional 5 minutes until done for a medium well doneness
7. Drizzle with a little olive oil before serving
Click here to print the recipe.
HOLIDAY HERB AND GOAT CHEESE DIP
Serve this holiday snack with pita chips, raw celery & crusty French bread
Yield: 4 Servings
Ingredients:
6 oz. French Goat Cheese
1 Tbs Sour Cream
1 Tbs Extra Virgin Olive Oil
.25 cup Chopped Parsley
1 Tbs Chopped Fresh Thyme
1 Tbs Chopped Basil
2 tsp Chopped Mint
1 tsp Sea Salt
2 tsp Cracked Black Pepper
Procedure:
1. Place the goat cheese and sour cream in a food processor and process until smooth
2. Remove from the food processor and place the cheese mixture into a bowl and fold in the fresh herbs and salt and pepper
3. Allow the dip to rest for one hour in a refrigerator before serving
Click here to print the recipe.
BEST WINTER HOT CHOCOLATE
Yield: 2 Mugs
Ingredients:
4 oz. High Quality Semi Sweet Chocolate
2 cups Whole Milk
.25 tsp Ground Cinnamon
Procedure:
1. Coarsely chop chocolate and place in 2-cup microwave safe cup
2. Add the milk and place uncovered in the microwave. Cook for 45 seconds then remove and stir
3. Add cinnamon to chocolate milk mixture and return to microwave and cook for 3 to 4 minutes or until hot chocolate is heated all the way through
4. Pour hot chocolate into 2 mugs
5. Top each with a dollop of whipped cream
Click here to print the recipe.
CUBAN STYLE PORK CHOPS
A hearty, flavorful winter dish.
Yield: 4 Servings
INGREDIENTS:
8 each, Bone in Pork chops ½ inch Thick, seasoned with salt and pepper
4 Tbs Unsalted Butter
1 cup thinly sliced Red Onions
2 cups thinly sliced Red Peppers
.5 tsp Ground Cumin
.5 tsp Ground Smoked Paprika
.25 tsp Dried Oregano
1 Tbs Minced Garlic
.75 cup Orange Juice
1Tbs Lemon Juice
Procedure:
1. Melt 1 Tbsp butter in a sauté pan over medium high heat.
2. Add 4 chops and cook until golden brown on both sides. Remove from the pan.
3. Add 1 Tbs of reserved butter to the pan and add the remaining pork chops and cook until golden brown on both sides. Remove from the pan.
4. Add the onions, peppers and 1 Tbs of reserved butter to the pan and cook until tender. Add the spices and cook for 3 minutes.
5. Add in the juices and reduce until a saucy consistency.
6. Whisk in remaining Tbs of butter into sauce.
7. Place pork chops on a plate and spoon sauce over the chops.
Click here to print the recipe.
SPICY DEVILED EGGS
Great item to bring to a holiday potluck.
Yield: 20 Halves
Ingredients:
10 each, Eggs
.25 cup Mayonnaise
2 Tbs Spicy Brown Mustard
1 Tbs Sweet Pickle Relish
2 tsp Green Tabasco
2 Tbs Chopped Cilantro
.5 tsp Kosher Salt
1 tsp Black Pepper
Chili Powder, to taste
Procedure:
1. Place the eggs in a saucepan and cover with room temp. water
2. Cover the pan and bring to a boil. Remove the pan from the heat and let stand for 12 minutes
3. Strain the eggs from the water and place into an ice water bath. When eggs are cooled, peel under running water
4. Cut the eggs in half lengthwise and separate the yolks from the white halves
5. Place the white half upright to be filled
6. Place the yolks in a bowl, add the mayonnaise, mustard, relish & Tabasco and mash until smooth
7. Fold in the cilantro, salt and pepper
8. Spoon the yolk filling into the white halves
9. Sprinkle the finished eggs lightly with chili powder
Click here to print the recipe.
SPICY BASIL & SHRIMP OVER SEASONED RICE
Yield: 4 Servings
Ingredients:
3 cups Cooked Rice, held warm
20 each Shrimp, peel, deveined with tails on
1 Tbs Corn Oil
1 Tbs Chili Garlic Sauce
1 tsp Cornstarch
.25 tsp Kosher Salt
.5 cup Clam Juice
2 Tbs Chopped Fresh Basil Leaves
2 Tbs Rice Vinegar
Procedure:
1. Toss the shrimp with oil, chili garlic sauce, cornstarch and salt in a stainless steel bowl
2. Heat a sauté pan to medium high heat and add the shrimp to the pan in a single layer and cook the shrimp until cooked through and not transparent
3. Add the clam juice to the pan to deglaze and cook the sauce until thickened, about 2 minutes
4. Stir in the basil to the sauce
5. Add the rice vinegar to the hot rice and fold together
6. Place the seasoned rice in a bowl and top with the spicy shrimp and sauce
7. Five shrimp per order
Note: If sauce gets too thick, thin down with a little clam juice.
Click here to print the recipe.
MASHED CAULIFLOWER & PARSNIPS
A great alternative for mashed potatoes at Thanksgiving Dinner
Yield: 8 Servings
Ingredients:
6 cups Chopped Cauliflower
3 cups Chopped, Peeled Parsnips
.5 cup Whole Milk
2 Tbs Heavy Cream
2 oz Whole Butter
2 tsp Kosher Salt
1 tsp Ground Black Pepper
.5 tsp Ground Mace
3 Tbs Chopped Parsley
Procedure:
1. Bring a pot of water to a rolling boil, then add the cauliflower and parsnips and cook until tender, about 8 to 12 minutes.
2. Drain the cooked vegetables, and place into a food processor. Reserve cooking pot.
3. Add the milk, heavy cream and pulse until smooth. Do not let motor run or you will have a pasty side items.
4. Return the pulsed vegetables to the pot they were cooked in and add remaining ingredients and fold together until well combined.
Click here to print the recipe.
THE GREAT GF PUMPKIN PIE
Share this gluten free treat at this year’s holiday party.
Yield: 1 Pie
Ingredients for Pie Crust:
.5 cup Shortening
1.5 cups Stone Ground Rice Flour
.25 cup Cold Water
Procedure:
1. Pre heat oven to 400 degrees
2. Cut the shortening into the rice flour until texture of coarse meal
3. Add the water and work the dough with hands until soft and pliable and form into a ball
4. Place the dough into a 9 inch pie pan and press into the bottom and sides evenly
5. Use a fork and prick the bottom and sides of dough and bake pie crust for 12 to 15 minutes until edges are golden brown and crust is set
6. Allow the crust to cool before adding filling
Ingredients for Pie Filling:
2 cups Pure Pumpkin Puree
2 each Eggs
1 cup Whole Milk
.75 cup Granulated Sugar
.25 tsp Kosher Salt
.75 tsp Vanilla Extract
1 tsp Ground Cinnamon
.5 tsp Ground Ginger
.5 tsp Ground Clove
Procedure:
1. Pre heat the oven to 425 degrees
2. Combine the ingredients together in a bowl with a wire whip and combine until well blended
3. Pour the pumpkin filling into the gluten free pie crust and bake for 15 minutes
4. Turn down the oven to 350 degrees and bake another 40 to 50 minutes until pie is set
5. Allow the pie to cool completely, and then refrigerated overnight to blend flavors
Click here to print the recipe.
STUFFED ZUCCHINI
Give this squash a makeover
Yield: 4 Servings
Ingredients:
4 each Medium Zucchini, stem end removed
3 Tbs Extra Virgin Olive Oil
2 tsp Minced Garlic
.75 cup Chicken Broth
.5 cup Couscous
.25 cup Raisins
1 cup Goat Cheese
2 Tbs Chopped Pimento Olives
2 Tbs Chopped Marjoram
3 Tbs Toasted Pine Nuts, chopped
Procedure:
1. Pre heat oven to 475 degrees
2. Slice off 1/2 inch of the zucchini lengthwise, and arrange the cut side down in a microwave safe pan. Microwave the zucchini for 4 to 6 minutes until tender
3. Set aside to cool before scooping out the seeds
4. After cooling, scoop out the zucchini leaving a quarter inch thick shell. Set the cut side up in a baking dish and season with salt and pepper
5. Heat a small saucepan and add the oil. Cook the garlic until tender then add the broth and bring to a boil. Quickly stir in the couscous, half the goat cheese, raisins, olives & marjoram
6. Remove from the heat and cover the saucepot and allow the couscous to absorb all the liquid and become tender
7. Fluff the couscous with a fork gently and season with salt and pepper
8. Allow the couscous mixture to cool to room temp. before stuffing zucchini
9. Stuff the zucchini with the couscous mixture evenly
10. Sprinkle the stuffed zucchini with remaining goat cheese and bake until the cheese is lightly browned
11. Remove from the oven and sprinkle the zucchini with toasted pine nuts
Click here to print the recipe.
PARMESAN and HERB ORZO
A Great Side Dish on a Cool Evening
Yield: 4 Servings
INGREDIENTS:
1 Cup Dry Orzo Pasta
1/2 Cup Heavy Cream
1/4 Cup Grated Parmesan Cheese
1 Tbs Fresh Thyme, Chopped
1 Tbs Fresh Marjoram, Chopped
1/4 tsp Fresh Ground Nutmeg
1 Tbs Softened Butter
2 tsp Kosher Salt
1 tsp Black Pepper
METHOD:
1. Bring a pot of salted water to a boil for the orzo.
2. Cook the orzo pasta until tender, drain the pasta from the water.
3. Return the cooked orzo pasta to the pot and stir in the heavy cream and Parmesan cheese.
4. Cook until the sauce gets thick, turn off the heat and then add the remaining ingredients.
5. Serve the orzo as a great cool evening side item.
GRILLED PACIFIC RIM CHICKEN with PEANUT SAUCE
A Great Excuse to Use the Grill this Fall
Yield: 2 Servings
INGREDIENTS FOR CHICKEN:
1 Tbs Soy Sauce
1 Tbs Brown Sugar
1 Tbs Peanut Oil
1/2 tsp Kosher Salt
4 Boneless, Skinless Chicken Thighs
METHOD:
1. Preheat the grill until medium high heat.
2. Combine the first 4 ingredients and place in a bowl. Add the chicken Thighs and allow to marinade for 3 hours.
3. Remove the Chicken from the marinade and place on the grill and cook on both sides until done, approx 4 minutes per side.
4. Remove chicken from the grill and allow to rest while making sauce.
INGREDIENTS FOR PEANUT SAUCE:
1/2 Cup Chicken Broth
1/4 Cup Chunky Peanut Butter
2 Tbs Brown Sugar
2 Tbs Rice Wine Vinegar
2 Tbs Lime Juice
1 Tbs Soy Sauce
1 Tbs Grated Fresh Ginger
1 Tbs Garlic Chili Sauce
1/2 Cup Chopped Cilantro
METHOD:
1. Combine first 8 ingredients in a saucepot and bring to a boil, then lower to a simmer and cook for 3 minutes.
2. Remove from the heat and stir in the cilantro.
3. Reserve the sauce for service.
TOO GOOD TO BE TRUE ONION RINGS
Crack open a cold beer and enjoy this starter with friends and family
Yield: 4 Servings
Ingredients:
Vegetable Oil for Frying
20 each Peeled Onion Slices, 1″ Thick
2 cups Buttermilk
2 cups All Purpose Flour
2 tsp Kosher Salt
1 tsp Baking Powder
2 tsp Black Pepper
1 tsp Baking Powder
2 tsp Black Pepper
1 tsp Smoked Paprika
.5 tsp Cayenne Pepper
Sea Salt
Procedure:
1. Place the sliced onion rings in the buttermilk to marinate for 1 hour
2. Combine flour with the seasoning except for sea salt
3. Place the vegetable oil in a large pot and bring up to 375 degrees
4. Remove the onion rings from the buttermilk and dredge in the seasoned flour and then dip back into the buttermilk, then back into the seasoned flour
5. There should be 2 coats on the onion rings
6. Place the coated onion rings in the refrigerator for 10 minutes while the oil heats up
7. When oil is hot, add the rings in 3 batches, so not to lower the oil temperature
8. When the onion rings are golden brown and crispy, remove from the oil and place on paper towels to drain
9. Season the hot onion rings with sea salt
Click here to print the recipe.
SUNDAY BLACK BEAN DIP
A Great Dip for a Sunday Football Game
Yield: 4 servings
INGREDIENTS:
2 tsp Extra Virgin Olive Oil
3/4 Cup Chopped Onions
1 tsp Minced Garlic
1 Tbsp Minced Jalapeno
1 Can 15.5 oz Black Beans, drained and lightly rinsed, reserve juice
2 Tbs Lime Juice
1/2 tsp Ground Cumin
1/2 tsp Chili Powder
2 Tbs Chopped Cilantro
1 Tbs Reserved Bean Juice
1 Tbs Kosher Salt
METHOD:
1. Heat a saute pan until medium hot, add the olive oil.
2. Add the onions and cook until lightly caramelized, add the garlic and jalapeno and cook for 1 more minute. Allow to cool.
3. Place the beans in a food processor, add the cooled onion mixture and the remaining ingredients and process until almost smooth.
4. Serve with Corn Tortilla Chips or Pita Chips.
OVEN BAKED HERBED POTATO CHIPS
A Great Party Pleaser
Yield: 6 Servings
INGREDIENTS:
1 # Russet Potatoes
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Minced Fresh Chives
2 Tbsp Minced Fresh Sage
1 Tbsp Minced Fresh Rosemary
1 Tbsp Kosher Salt
2 tsp Black Pepper
METHOD:
1. Pre heat oven to 350 degrees, coat 2 baking sheets with a non-stick pan spray.
2. Slice the potatoes thinly into rounds and place in a bowl.
3. Add ice water to the bowl and allow the potato slices to soak for 1 hour.
4. Using a salad spinner, dry the potato slices and place on paper towels and blot the slices until very dry.
5. Lay out the slices on the prepared baking sheets and place in the oven.
6. While the chips are baking, combine the remaining ingredients in a bowl and reserve.
7. Bake the slices until they begin to brown, approx. 20 minutes.
8. Turn the slices over and bake until golden brown and crisp.
9. Remove the chips from the oven and transfer to a bowl.
10. Toss the crispy chips with herbed olive oil and serve.
CORNBREAD DRESSING
A Great Holiday Side Dish or Poultry Stuffing
Yield: 8 Servings
INGREDIENTS:
1/4 Cup Melted Butter
3/4 Cup Chopped Onions
3/4 Cup Chopped Celery
6 Cups Cooked Cornbread, cut into cubes
1 Cup Cooked Breakfast Sausage, broken into small pieces
3 Cups Chicken Broth
2 Tbs Fresh Sage, minced
2 tsp Ground Black Pepper
1 Tbs Kosher Salt
METHOD:
1. Heat a saucepot to medium heat and add the butter.
2. Add the onions and celery and sweat down the vegetables for approx. 5 minutes until tender.
3. Add the cornbread and sausage and chicken broth.
4. When dressing is hot turn off the heat and gently fold in the remaining ingredients.
5. Serve immediately.
RED PEPPER AIOLI
A Great Dip or Garnish for Roasted Fish
Yield: 1 1/2 cups
INGREDIENTS:
8 oz Roasted Red Bell Peppers
1/2 slice of White Bread, crust removed
1 Tbs Mayonnaise
2 tsp Country Style Dijon Mustard
1 tsp Minced Garlic
1/4 tsp Chili Powder
METHOD:
1. Place all the ingredients in a food processor and blend until smooth.
SPANISH COUNTRY STYLE SALAD WITH AGED SHERRY DRESSING
A great party salad
Yield: 4 Servings
Ingredients:
.25 cup Spanish Extra Virgin Olive Oil
3 Tbs Aged Sherry Vinegar Vinegar
1 each Egg Yolk
1 Tbs Minced Garlic
1 tsp Mustard
.5 tsp Smoke Paprika
8 cups Shredded Romaine Lettuce
4 each Oranges, cut into skinless segments
1 cup Grape Tomatoes, cut in half lengthwise
.5 cup Smokehouse Almonds
.25 cup Pimento Stuffed Olives, rough chopped
To Taste, Freshly Cracked Pepper
To Taste, Sea Salt
Procedure:
1. In a small bowl, whip together the first 6 ingredients to create a dressing
2. Whip until the dressing comes together and has a creamy look
3. In another bowl, toss together the lettuce, oranges, tomatoes, almonds and olives and divide equally between 4 bowls
4. Drizzle the dressing over the salads in a zigzag pattern
5. Freshly crack pepper over salads and sprinkle with sea salt to finish the salads
Click here to print the recipe.
GARLIC DINNER ROLLS
These rolls are great with soup or salads
Yield: 12 Each
Ingredients:
6 Each Dinner Roll Dough Balls
2 Tbs Melted Butter
1 Tbs Olive Oil
1 Tbs Minced Garlic
2 Tbs Grated Parmesan
1 Tbs Fresh Parsley
1 Tbs Kosher Salt
Procedure:
1. Thaw the dinner rolls according to the directions. When the dough is soft, cut each piece into 2 pieces and reshape into balls
2. Place rolls on a baking sheet 1 to 2 inches apart, which has been sprayed with a non-stick spray
3. Cover the dough balls loosely with clear wrap and let rise at room temp until doubled in size
4. Preheat the oven to 375 degrees. When oven is hot, place the rolls in the oven and bake until golden brown
5. For the garlic butter, mix the butter, oil and garlic in saucepan and cook garlic until fragrant. Do not brown.
6. Brush the hot rolls with the garlic butter, then place rolls in a bowl and toss with the Parmesan cheese, parsley and salt until well coated.
Click here to print the recipe.
PAN SEARED STEAKS WITH MUSHROOMS
This is a great main course with mashed potatoes
Yield: 4 Servings
Ingredients:
4 each Beef Tenderloin Steaks / 6 oz each
2 Tbs Vegetable Oil
To Taste, Kosher Salt and Black Pepper
2 Tbs Unsalted Butter
6 cups Sliced White Mushrooms
2 tsp Dried Thyme
1 Tbs Minced Garlic
2 Tbs Minced Shallots
.25 tsp Smoked Paprika
1 cup Canned Beef Broth
2 Tbs Country Style Dijon Mustard
2 tsp Worcestershire Sauce
1 tsp Fresh Lemon Juice
Procedure:
1. Season the steaks generously with salt and pepper on all sides
2. Place a sauté pan over medium high heat and add the vegetable oil
3. When oil is hot, sear the stakes on both sides until a deep brown color is achieved. Approx. 4 minutes per side
4. Remove the steaks from the pan and reserve in a warm place until service
5. Add the butter to the pan the steaks were seared in, then add the mushrooms, thyme, garlic, shallots and smoked paprika and cook until mushrooms are golden brown and most of the moisture has evaporated
6. Add the broth to deglaze the pan, then add the Dijon and reduce the sauce on medium low for 5 minutes. Stir in the remaining ingredients along with the seared steaks with their juices to the pan
7. Simmer until the sauce has thickened, turning the steaks to coat with the sauce
8. Place the steaks on a plate and pour the sauce over the steaks
Click here to print the recipe.
SPICY BACON TOMATO RELISH
A Great Topping for Burgers or Chicken Sandwiches
Yields: 1 Cup or 4 Servings
INGREDIENTS:
3 Each Bacon Slices, rough chopped
1/2 Cup Yellow Onion, Chopped
1/4 Cup Brown Sugar
1/4 Cup Creole Mustard
1/4 Cup Ketchup
3/4 Cup Tomatoes, Seeded and Chopped
1 Tbs Red Tabasco Sauce
METHOD:
1. Cook the bacon in a saute pan until crispy, and then remove the bacon.
2. In the bacon fat, saute the onions for 2 minutes until lightly browned and tender.
3. Stir in the remaining ingredients and simmer for 1 minute or until relish has a saucy appearance.
PAN SEARED DRIED CHERRY PORK TENDERLOIN
A Delicious and Flavorful Meal
Yields: 4 Servings
INGREDIENTS:
1 Tbs Corn Oil
2 Tbs Minced Garlic
1/2 Cup Cider Vinegar
1/2 Cup Diced Dried Cherries
1 Tbs Chopped Fresh Thyme
1 Cup Raspberry Jam
1 Tbs Kosher Salt
2 tsp Ground Black Pepper
1 Pork Tenderloin 1 to 1 1/4 Pounds, trimmed and cleaned of all silver skin
2 Tbs Corn Oil
METHOD:
1. Heat the corn oil over medium heat, then add the garlic and cook until softened.
2. De glaze the pan with vinegar, and then add the dried cherries and fresh thyme.
3. Simmer until the cherries are plump, stir in the raspberry jam and simmer over low heat until slighly reduced.
4. Add the salt and pepper and reserve warm for service.
5. Heat the remaining corn oil in a pan.
6. Sear the pork on all sides until an internal temp of 155 degrees.
7. Remove the pork from the pan and let it rest for 10 minutes before slicing.
8. Slice the pork in 1/2 slices and fan out on a plate. Spoon the cherry sauce over the pork.
CILANTRO SAUCE
A Great Sauce with Mexican Food or Topping for a Great Piece of Fish
Yield:2 Cups
INGREDIENTS:
2 Cups Cilantro
1/2 Cup Chives, chopped
1/4 Cup Parsley, chopped
2 Tbs Fresh Ginger, chopped
1 Tbs Sugar in the Raw
1/2 tsp Ground Cumin
1 Tbs Minced Garlic
2 Tbs Lime Juice
1/2 tsp Kosher Salt
1/2 tsp Cayenne Pepper
1 1/2 Cups Mayonnaise
1/2 cup Milk
METHOD:
1. Place the first 10 ingredients in a blender and process until smooth.
2. Put the puree n a stainless steel bowl and stir in the milk.
3. Whip until the sauce is smooth and bright green.
MUSHROOM KABOBS
A Great Side Dish with a Grilled Steak
Yields: 8 Kabobs
INGREDIENTS:
1/2 Cup Vegetable Oil
1/4 Cup of Tomatoes, Diced
3Tbs Lemon Juice
2 Tbs Green Onions, Minced
2 Tbs Shallots, Minced
1 Tbs Garlic, Minced
1 Tbs Creole Mustard
2 tsp Dried Thyme
2 tsp Sugar in the Raw
32 Each Cremini Mushrooms, stems removed
METHOD:
1. Preheat the grill to medium heat.
2. In a stainless steel bowl, combine all ingredients, except the mushrooms, and reserve.
3. Skewer the mushrooms on bamboo skewers, 4 mushrooms per kabob.
4. Grill the mushrooms on all sides until caramelized and golden brown.
5. Remove the kabobs and place on a platter and pour the reserve dressing over the warm mushrooms.
6. Allow mushrooms to marinate for 30 minutes before serving.
HONEYDEW and CANTALOUPE SALAD
A Great Summertime Salad
Yield: 2 Salads
INGREDIENTS:
2 cups Honeydew, peeled, seeded and cut into 1 inch chunks
2 cups Cantaloupe, peeled, seeded and cut into 1 inch chunks
2 Tbs Mint Leaves, rough chopped
1 Tbs Fresh Lime Juice
2 Tbs Agave Nectar
2 Tbs Extra Virgin Olive Oil
1/4 tsp Crushed Red Chili
2 tsp Sea Salt
METHOD:
1. Combine the first 7 ingredients in a bowl until well combined.
2. Allow the salad to rest and chill for 1 hour before plating
3. Place the marinated chilled salad on 2 cool plates.
4. Garnish with Sea Salt over the salad.
ICED COFFEE FLOATS
A Great Summertime Dessert for a little Caffeine boost
Yield: 4 Floats
INGREDIENTS:
6 cups Brewed Coffee, Chilled
1/4 cup Chocolate Sauce
1 Pint French Vanilla Ice Cream
1/4 Cup Grated Chocolate
1 Tbs Ground Cinnamon
METHOD:
1. Place the Chocolate Sauce in 4 Glasses
2. Scoop the ice cream and place on top o f the chocolate sauce. 2 Scoops per glass.
3. Pour Chilled Coffee over the Ice Cream and Chocolate Sauce.
4. Sprinkle the grated Chocolate and Cinnamon over the float.
WATERMELON SALAD
A Perfect Blend of Sweet and Heat
Yield: 3 salads
INGREDIENTS:
1/4 cup of Fresh Lime Juice
2 Tbs Agave Nectar
2 Tbs Extra Virgin Olive Oil
6 cups Seedless Watermelon, cut into cubes
2 Tbs Chopped Fresh Mint
3 Tbs Feta Cheese, crumbled
1 Tbs Red Tabasco
METHOD:
1. Whip together the lime juice, agave nectar, olive oil and reserve for service.
2. At service add the watermelon and mint and toss together.
3. Place the salad on 3 chilled plates evenly.
4. Sprinkle feta cheese over the salads evenly.
5. Drizzle Tabasco over the salads evenly.
SUMMER TIME TOMATO STUFFED AVOCADOS
A Refreshing Appetizer or Salad
Yields: 4 Salads
INGREDIENTS:
2 each Avocados, halved, pitted and peeled
To taste, Fresh Lime Juice
2 Cups Grape Tomatoes cut in half lengthwise
1/4 Cup Red Onions, thinly sliced
2 Tbs Chopped Cilantro
2 Tbs Chopped Capers
1/4 Cup Champagne Vinegar
3 Tbs Extra Virgin Olive Oil
To taste, Fresh Cracked Pepper
METHOD:
1. Place Avocado halves on small room temp plates, cut side up.
2. Squeeze lime juice over the avocado and the plate.
3. Combine the remaining ingredients in a bowl until well combined.
4. Allow marinating for 30 minutes before serving.
5. Place the marinated tomato mixture evenly in the avocado halves
6. Crack fresh pepper over the salads.
STRAWBERRY SALAD with HONEY GINGER DRESSING
A Great Patio Party Starter
Yields: 3 servings
Ingredients:
2 Tbs Fresh Lemon Juice
2 Tbs Honey
1 tsp Ground Ginger
1 Tbs Extra Virgin Olive Oil
4 Cups Baby Arugula
2 Cups Strawberries Sliced
1/2 Cup Thinly Sliced Red Onions
To Taste, Cracked Black Pepper
Method:
1. Whip together the lemon juice, honey, ginger and olive oil to create the dressing and refrigerate for service.
2. In a large bowl place the dressing in the bottom and add the arugula, strawberries, and red onions and gently toss together until well combined.
3. Place the salad on chilled plates and freshly crack pepper over the salads.
CAMPFIRE COFFEE RUBBED STEAKS
A great meal for a Father’s Day Camping Trip
Yields: 4 Steaks
Ingredients:
4 Each Bone in Ribeye Steaks
1 Tbs Ground Mexican Coffee
1 Tbs Kosher Salt
1 Tbs Ground Pepper
2 tsp Dark Brown Sugar
1 Tbs Chili Powder
1 Tbs Granulated Garlic
2 Tbs Melted Butter
Method:
1. Pre heat the grill to medium high heat.
2. Combine the next 6 ingredients in a bowl until well blended.
3. Rub the steaks on both sides with blended seasoning until well coated.
4. Allow to sit at room temp for 20 minutes before grilling.
5. Grill the steaks to desired doneness, approx. 3-4 minutes per side.
6. Allow to rest before serving.
7. Brush steaks with melted butter right before serving.
PINEAPPLE RICE with CHOPPED PEANUTS
A great side to any grilled meat or Asian inspired meal
Yield: 6 servings
Ingredients:
1 Cup Chicken Stock
1 Cup Pineapple Juice
1 Tbs Granulated Sugar
1 Tsp Ground Ginger
1 Tsp Kosher Salt
1 Cup Jasmine Rice
1/2 Cup Pineapple, diced
1/2 Cup Green Onions, sliced
2 Tbs Chopped Peanuts
Method:
1. Bring the chicken stock, pineapple juice, sugar, ginger and salt to a boil in a saucepan.
2. Stir in the rice, cover and reduce the heat to low and simmer until the liquid is absorbed.
3. Remove from the heat and let stand for 5 minutes.
4. Fluff the rice with a fork, and then fold in the pineapple and green onions.
5. Place the rice in a bowl and garnish with toasted peanuts.
WARM LITTLE RED POTATOES with MELTED BRIE and WATERCRESS
A rustic side dish for a great meal
Yield: 8 servings
Ingredients:
16 each Little Red Potatoes
1 tsp Kosher Salt
2 Tbs Extra Virgin Olive Oil
1/4 lb French Brie, rind on
2 lbs Cleaned Watercress
Procedure:
1. Boil the potatoes in salted water until fully cooked, about 10-14 minutes.
2. Pre heat broiler for 5 minutes.
3. Peel the little red cooked potatoes and place the skins in a small pot with the olive oil.
4. Bring the olive oil up to medium heat and cook the skins until they are crisp and golden brown.
5. Remove the skins from the pot and place on paper towels to drain.
6. Sprinkle the crispy skins with kosher salt.
7. Using a small baking sheet, crack the potatoes by hand into rustic pieces and place on the baking sheet.
8. Place the cracked potatoes under the broiler until the potatoes are lightly toasted.
9. Top the toasted potatoes with Brie cheese with the rind and place back under the broiler, long enough to melt the cheese.
10. Place small bunches of watercress on 8 warm small plates.
11. Divide the cheesy potatoes onto top of the watercress and season them with freshly cracked pepper and kosher salt.
12. Sprinkle the crispy potato skins over the potatoes as a garnish.
13. Drizzle entire dish with extra virgin olive oil.
click here to print the recipe
TRIBUTE MACARONI SALAD
One of America’s favorite holiday side dishes with a tangy, sweet twist.
Yield: 4 Servings
Ingredients:
2 each Hard Cooked Eggs, chopped
2 cups Cooked Macaroni Pasta, chilled (measured before cooking)
Dressing:
.5 cup Mayonnaise
.5 cup Sweet Pickle Relish
2 Tbs Minced Fresh Red Peppers
.25 cup Chopped Parsley
.5 cup Minced Celery
1 Tbs Lemon Juice
1 Tbs Dijon Mustard
2 tsp Prepared Horseradish
.5 tsp Kosher Salt
.25 tsp Ground Black Pepper
Procedure:
1. In a large bowl, combine the dressing ingredients and stir to blend evenly
2. Fold in the cooked eggs and macaroni and cover and refrigerate
3. All to chill for 4 hours before serving
Click here to print the recipe.
SUMMER STEAK SALAD
A great entree salad to enjoy over the holiday weekend.
Yield: 3 Servings
Ingredients:
1 lb Beef Tenderloin (filet mignon)
.5 cup Balsamic Vinegar
.5 cup Extra Virgin Olive Oil
1 bag Fresh Spring Salad Mix
2 each Hard Boiled Eggs, chopped
.5 cup Blue Cheese
Large Handful of Croutons
1 package Button Mushrooms, sautéed in Balsamic Vinegar & Oil (Fresh Garlic and/or Onions)
6 Cherry Tomatoes
Pinch of Shredded Carrots
Favorite Balsamic Vinaigrette Dressing or Balsamic Vinegar and Oil mixed together
Procedure:
Setup-
1. Put mushrooms in a sauce pan with Balsamic Vinegar & Olive Oil and a little fresh garlic, onion or both.
2. Sauté covered until soft, stirring often. Allow to cool for a few hours.
3. Place tenderloin in 1 gallon zip lock bag and add half a cup of Balsamic Vinegar & half a cup of Olive Oil. Shake well and let marinate for a few hours.
Time to Cook-
1. Set grill to a medium-high heat. Place marinated beef on grill and season with your favorite steak seasoning.
2. Turn every 2.5 minutes to grill evenly and cook about 12-14 minutes until stead cooked to Medium inside. Take off grill and let rest on cutting board.
3. Toss all salad ingredients together in a salad bowl, reserving some blue cheese and chopped egg for garnish.
4. Chop steak in one inch cubes and place over top.
5. Garnish with cracked, fresh pepper, blue cheese and chopped egg
Note: This salad pairs well with a simple red table wine or Pinot Noir.
Click here to print the recipe.
MARINATED SOUTHWESTERN SHRIMP (GF)
A great summertime appetizer to enjoy on the patio
Yield: 4 Servings
Ingredients:
1 lb Cooked Shrimp, cut into 1/2″ pieces
2 Tbs Freshly Squeezed Lime Juice
2 tsp Cider Vinegar (Be sure it is real cider vinegar and not flavored vinegar which is not always GF)
1 each Avocado, peeled and diced 1/4 inch by 1/4 inch
4 tsp Minced Jalapeño
2 Tbs Thinly Sliced Chives
.25 cup Thinly Sliced Radishes
2 Tbs Chopped Cilantro
.25 cup Extra Virgin Olive Oil
2 tsp Kosher Salt
2 tsp Ground Black Pepper
Procedure:
1. Place all ingredients in a stainless steel bowl and gently fold together
2. Cover and allow to marinate in the cooler for 30 minutes before serving
3. Serve chilled with your favorite GF chips or bread
Click here to print the recipe.
CREAMED SPINACH
For a dip-style preparation, place the creamed spinach in a casserole dish and top with extra grated Grana Padano cheese and finish under a broiler.
Yield: 4 Servings
Ingredients:
12 cups Water
1 Tbs Kosher Salt
1.5 lbs Fresh Spinach, stems removed, well washed
2 Tbs Butter
.25 cup Diced Yellow Onions
.25 cup Heavy Cream
.25 cup Mascarpone Cheese
.5 cup Grana Padano Cheese, grated
.5 tsp Fresh Grated Nutmeg
.5 tsp Black Pepper
Procedure:
1. Fill a bowl with ice water and reserve
2. Pour the water from the recipe in a pot and bring to a boil. Add the salt
3. Add the spinach and blanch for 2 minutes, remove from the boiling water and place in the ice water
4. Remove the spinach when cooled and squeeze all the water out of the spinach and reserve
5. In a separate saucepan, add the butter and melt over medium heat
6. Add the onions and cook until the onions are tender and translucent
7. Add the dry spinach, heavy cream and mascarpone and Grana Padano cheeses
8. Cook for approx. 2 to 3 minutes until mixture is hot and slightly reduced
9. Season with the nutmeg and black pepper
Click here to print the recipe.
GREEN CHILE SAUCE
This sauce is great with tacos, grilled steaks, roasted chicken and scrambled eggs for that great Latin flavor.
Yield: 1 Quart
Ingredients:
2 Tbs Vegetable Oil
2 cups Minced Yellow Onions
1 quart Canned Green Chilies, rinsed and rough chopped
2 Tbs Minced Fresh Garlic
1 Tbs Dried Mexican Oregano
2 tsp Ground Cumin
2 tsp Chili Powder
2.5 cups Chicken Stock or Broth
1 Tbs Kosher Salt
2 Tbs Granulated Sugar
1 Tbs Fresh Lime Juice
1 Tbs Fresh Cilantro, chopped
2 Tbs Corn Oil
Procedure:
1. In a large saucepan, heat the vegetable oil over medium heat
2. Add the onions and sauté until tender, do not brown
3. Add the chilies, garlic, oregano, cumin and chili powder and sauté until spices are lightly toasted, stirring often
4. Add the chicken stock, kosher salt, sugar and bring to a boil, and then lower to a simmer for 30 minutes
5. Remove from the heat and place the green sauce in a blender and add the lime juice, cilantro and puree until smooth. Be careful when pureeing hot liquids as they expand
6. In a large non stick skillet, heat the corn oil over medium high heat, refry the pureed sauce at a sizzle, stirring often until the sauce coats the back of a spoon, approx. 3-5 minutes
7. Do not allow sauce to reduce too far and get thick
8. Serve this sauce cold or hot
Click here to print the recipe.
CREAMY OREGANO DRESSING
This is a great dressing for chopped summer salads or with grilled salmon.
Yield: 3 Cups
Ingredients:
1 cup Red Wine Vinegar
.75 cup Mayonnaise
1 Tbs Brown Mustard
1 cup Spanish Extra Virgin Olive Oil
.25 cup Vegetable Oil
2 Tbs Lemon Juice
1 Tbs Dried Oregano
1 Tbs Kosher Salt
2 tsp Cracked Black Pepper
Procedure:
1. Combine the red wine vinegar, mayonnaise and brown mustard in a stainless steel bowl
2. Combine the olive oil with the vegetable oil and drizzle into the dressing until dressing is smooth
3. Stir in the lemon juice, oregano and salt and pepper
4. Allow the dressing to set for 4 hours before serving
Click here to print the recipe.
MARINATED SPRING MUSHROOM AND HERB SALAD
With warm weather approaching, this is a great side item. Serve with grilled steaks or fish.
Yield: 4 Servings
Ingredients:
1.5 cups Cooked Bacon
.25 cup Lemon Juice
2 Tbs Extra Virgin Olive Oil
.5 lb Cremini Mushrooms, thinly sliced
1 tsp Minced Garlic
1 tsp Sea Salt
.5 tsp Ground Black Pepper
.75 cup Red Onion, thinly sliced
.5 cup Minced Basil
.5 cup Minced Mint
Procedure:
1. Whisk together lemon juice, sea salt and black pepper in a bowl
2. Add the cooked bacon, red onions and mushrooms and toss together
3. Allow salad to marinate for 4 hours before serving
Click here to print the recipe.
FRESH GARDEN SALSA
Great with crispy corn tortillas or served over a nice piece of grilled halibut
Yield: 2 Cups
Ingredients:
2 cups Tomatoes, seeded and diced
.5 cup Yellow Onions, rinsed and minced
.25 cup Chopped Cilantro
3 Tbs Fresh Lime Juice
2 each Green Jalapeños, seeded and diced
2 tsp Sea Salt
Procedure:
1. Combine all the ingredients in a stainless steel bowl
2. Chill for 2 hours before serving
Click here to print the recipe.
ROMAN-STYLE RICE BALLS
Serve these great starters with a spicy tomato sauce
Yield: 6 Servings (a dozen rice balls)
Ingredients:
3 Tbs Olive Oil
2 Tbs Unsalted Butter
.25 cup Minced Onion
2 cups Cooked White Rice, chilled
2 each Eggs
1 tsp Black Pepper
.25 cup Minced Parsley
2 Tbs Minced Basil
.5 cup Grated Asiago Cheese
.5 cup Mozzarella Cheese, diced 1/4″ x 1/4″
2 cups Italian Bread Crumbs
Procedure:
1. Place the olive oil and butter in a sauté pan and heat until medium hot
2. Add the onions and cook until lightly caramelized and tender
3. Remove from the pan and place on a sheet pan and allow to cool
4. Place the chilled cooked rice in a large bowl and add the cooled onions, eggs, black pepper, parsley, basil and Asiago cheese and fold together until well-incorporated
5. Using a tablespoon, portion out the rice balls (there should be 12)
6. Make an indentation with your thumb into the ball and place the mozzarella cube in the center. Using your palms, round into a ball, so the mozzarella is in the center
7. Roll the balls in the breadcrumbs until the rice balls are completely coated
8. Working in batches, deep-fry the rice balls until golden brown and hot on the inside
9. Remove from the oil and place on paper towels to drain
Note:
If you don’t have a fryer, you can place the stuffed rice balls on a cookie sheet and drizzle the balls with olive oil and roast in the oven until golden brown- They won’ be as crispy, but will taste great.
Click here to print the recipe.
EASTER EGG HUNT SALAD
Enjoy this well-seasoned egg salad this weekend.
Yield: 2 cups
Ingredients:
6 each Eggs, cooked medium hard
.25 cup Mayonnaise
2 Tbs Minced Chives
1 Tbs Minced Basil
2 Tbs Minced Celery
2 tsp Gulden’s Mustard
2 tsp Lemon Juice
.25 tsp Sea Salt
Procedure:
1. Combine all the ingredients in a bowl and gently fold together until just combined
2. Allow to rest for two hours before serving so flavors can blend
Serving Suggestions:
* Open faced sandwiches
* Egg salad crostini
* Served in a lettuce wrap
Click here to print the recipe.
GINGER GLAZED CARROTS
A sweet side dish that is great for your upcoming holiday party.
Yield: 4 Servings
Ingredients:
1 lb Carrots, peeled and sliced on a quarter inch bias
.5 tsp Kosher Salt
1 tsp Ground Ginger
.25 cup Honey
.5 cup Chicken Broth
2 Tbs Unsalted Butter
2 tsp Lemon Juice
Procedure:
1. Bring the carrots, salt, ginger, honey and chicken broth to a boil
2. Cover the pot and reduce the heat to a simmer, stirring occasionally until the carrots are almost tender when pierced with the tip of a knife
3. Uncover the carrots, increase the heat to high and simmer until the liquid is reduced to 2 Tbs
4. Add the butter to the pot and toss the carrots to coat in the glaze and cook until carrots are very tender and the glaze is golden brown
5. Remove from the heat and add the lemon juice to coat
6. Place carrots in a serving dish and crack fresh pepper over the entire dish
Click here to print the recipe.
CORNED BEEF SALAD
A different spin on corned beef and cabbage or great use of leftovers from St. Paddy’s Day
Yield: 8 Servings
Ingredients:
1 cup Celery, julienne
1 cup Swiss Cheese, julienne
.5 cup Cabbage, julienne
.5 cup Red Pepper, julienne
1.5 cup Thousand Island Dressing
2 lbs Corned Beef, julienne
2 Tbs Green Onion, chopped
24 each Butter Lettuce Leaves
Cracked Black Pepper, to taste
Procedure:
1. In a medium-sized bowl combine celery, Swiss cheese, cabbage, red pepper and dressing
2. Line 8 salad plates with 3 leaves of butter lettuce in a Shamrock pattern
3. Place equal portions of salad mixture on leaves
4. Sprinkle equal amounts of corned beef over salads
5. Sprinkle salads with green onions
6. Crack fresh pepper over salads and serve
Click here to print the recipe.
GRILLED GOAT CHEESE POLENTA (GF)
Serve this great GF side dish with the Tomato Sauce Recipe posted in past recipes.
Yield: 8 Servings
Ingredients:
4 cups Water
.5 tsp Kosher Salt
.25 tsp Dried Rosemary
.25 tsp Ground Black Pepper
1 cup Yellow Cornmeal
.25 cup Chopped Chives
.25 cup Goat Cheese
2 Tbs Heavy Cream
1 Tbs Unsalted Butter
Procedure:
1. Spray and 8-inch square baking pan with a food release spray
2. Bring the 4 cups of water to a boil and add the salt, rosemary and black pepper
3. Slowly add the cornmeal, whisking constantly. Reduce the heat to low and simmer until the polenta is thick and smooth, about 8 minutes
4. Remove from the heat and add the chives, goat cheese and butter. Whisk until smooth
5. Spread polenta into the prepared baking pan and cover with plastic wrap and chill until firm
6. Preheat the grill, turn the chilled polenta out of the pan and cut into triangles
7. Coat the triangles with olive oil and then place on the grill and grill until the polenta releases from the grill. Turn over and grill for 8 more minutes until polenta is warm
Click here to print the recipe.
J.C.’S SPICY HUMMUS
A great starter that’s not too filling.
Yield: 6 Servings
Ingredients:
2 cans Chickpeas, drained and rinsed (15 oz each)
.25 cup Fresh Lemon Juice
.25 cup Extra Virgin Olive Oil
.25 cup Tahini Paste, stirred
1 tsp Minced Garlic
1 tsp Ground Cumin
.25 tsp Cayenne Pepper
1 tsp Kosher Salt
.25 cup Fresh Minced Jalapeño Peppers
Garnish:
Extra Virgin Olive Oil
Cayenne Pepper
Chopped Parsley
Procedure:
1. Puree the first 8 ingredients until very smooth
2. Place the puree into a bowl and fold in the minced jalapeño
3. Place hummus in a service bowl and drizzle with extra virgin olive oil, cayenne pepper and chopped parsley
4. Serve with warm pita bread or some other great bread
Click here to print the recipe.
CRISPY OVEN FRIED WHITEFISH (GF)
With many people Fish Fries this time of year, here’s a GF friendly recipe
Yield: 4 Servings
Ingredients:
4 each, Whitefish Fillets
2 Tbs Lime Juice
1 cup Whole Milk
1.5 cups Cornmeal
1 tsp Ground Black Pepper
1 tsp Granulated Garlic
.5 tsp Dried Thyme
1 tsp Kosher Salt
4 each Lemon Wedges
Procedure:
1. Preheat your oven to 425 degrees
2. Lightly spray a baking pan with food release spray
3. Stir the lime juice with the milk in a bowl; let the mixture stand until lightly thickened
4. Mix together the cornmeal with the seasonings and place in a shallow pan
5. Dip the whitefish fillets into the thickened milk, then coat both sides of the fish in the cornmeal mixture
6. Place the coated fish fillets on the prepared baking sheet and bake for 15 to 20 minutes until the fish flakes easily and has a golden brown crust
7. Serve with lemon wedges
Click here to print the recipe.
CLASSIC CREAMY POTATO SALAD
Start gathering your Spring recipes- It’s right around the corner
Yield: 6 Servings
Ingredients:
1.5 lbs Cooked Idaho Potatoes, rough chopped
2 Hard Cooked Eggs, chopped
.5 cup Mayonnaise
.5 cup Sweet Pickle Relish
.5 cup Minced Celery
.25 cup Minced Chives
2 Tbs Creole Mustard
.5 tsp Cayenne Pepper
Procedure:
1. Combine all the ingredients in a bowl with a rubber spatula
2. Allow potato salad to rest for three hours before serving to allow flavors to blend
Click here to print the recipe.
BOURBON STREET HURRICANE
This is a New Orleans classic drink- a similar recipe to the famous drink from Pat O’Brien’s in the French Quarter
Yield: 2 Drinks
Ingredients:
2 oz Lemon Juice
8 oz Dark Rum
8 oz Hawaiian Red Punch
Crushed Ice
2 Orange Slices
2 Cherries
Procedure:
1. Into two cocktail shakers, pour lemon juice, rum and red punch
2. Shake vigorously for two minutes
3. Pack the crushed ice into two cocktail glasses and pour drink mixture over the crushed ice
4. Garnish each glass with an orange slice and cherry
Click here to print the recipe.
OVEN FRIED CRISPY GAME TIME WINGS
Enjoy these Super Bowl staples along with homemade Blue Cheese Dipping Sauce for the big game
Yield: 3 Dozen
Ingredients:
2 Lb Chicken Wings, rinsed in cold water
.25 cup Melted Butter
.25 cup Chipotle Tabasco Sauce
2 Tbs BBQ Sauce
1 Tbs Smoked Paprika
1 tsp Blackening Spice
Blue Cheese Dipping Sauce (recipe below)
Celery Sticks
Carrot Sticks
Procedure:
1. Place the rinsed chicken wings in a stainless steel bowl and reserve /25 cup of marinade for service
2. Combine the next five ingredients in a bowl and pour over the wings and allow to marinate overnight
3. Preheat your broiler on high. Remove the wings from the marinade and place on a broiler pan and broil for approximately 10-12 minutes per side until golden brown and crispy
4. Remove from the broiler and place in a stainless steel bowl and roll in the reserved marinade and place on a platter
Blue Cheese Dipping Sauce
Yield: 1 Cup
Ingredients:
.5 cup Sour Cream
.5 cup Blue Cheese Crumbles
.5 cup Mayonnaise
1 Tbs Cider Vinegar
1 tsp Ground Black Pepper
Procedure:
1. Combine all the ingredients and reserve for service
Click here to print the recipe.
CHIPOTLE CHILES AND MAPLE PINTO BEANS
These are a great side idea to take to a potluck
Yield: 4 Servings
Ingredients:
1 cup Chopped Onions
1 Tbs Corn Oil
2 tsp Minced Garlic
2 Tbs Champagne Vinegar
2 cans Pinto Beans, drained and lightly rinsed under water
.5 cup Maple Syrup
.5 cup Ketchup
2 Tbs Mustard
2 Tbs Chipotle Chiles in sauce, minced
1 tsp Green Tabasco Sauce
Kosher Salt, to taste
Procedure:
1. Saute onions in corn oil in a sauce pot over medium heat until onions are lightly caramelized
2. Add the garlic and cook until garlic is fragrant, but no color
3. Deglaze the sauce pot with the vinegar and bring to a boil
4. Add remaining ingredients and simmer for 10 minutes to allow flavors to blend
TOMATO, MUSHROOM & BASIL SOUP
An aromatic, creamy soup to warm up with this chilly winter
Yield: 2 Quarts
Ingredients:
.5 cup Melted Butter
2 cups Sliced Mushrooms
5. cup All Purpose Flour
1.5 quarts Rich Chicken Broth
2 cups Tomato Sauce with Basil
.5 tsp Dried Basil
.5 tsp Paprika
.5 cup Heavy Cream
1 Tbs Granulated Sugar
Sliced, Fresh Mozzarella- for service
Drizzle of Extra Virgin Olive Oil
Cracked Black Pepper
Procedure:
1. Place melted butter in a sauce pot over medium heat
2. Add mushrooms and saute until lightly caramelized
3. Add flour to create a roux
4. Add the chicken broth to roux and bring to a boil, stirring constantly
5. Lower to a simmer, then add remaining ingredients and simmer for 5 minutes
For Service:
1. 6 oz. of hot soup in a warm soup bowl
2. Place one slice of Fresh Mozzarella in center of bowl
3. Melt cheese under broiler for 15 seconds
4. Drizzle with extra virgin olive oil
5. Crack pepper over soup
SAVORY TOMATO BREAD PUDDING
Yield: 8 Servings
Ingredients:
1.75 cups Chicken Broth
.5 cup Heavy Cream
2 each, Eggs
5 cups Cubed French Bread
3 cups Cherry Tomatoes, cut in half lengthwise
8 oz. Fresh Mozzarella, diced
4 oz. Grated Grana Padano Cheese
.5 cup Rough Chopped Fresh Basil
1 Tbs Kosher Salt
2 tsp Black Pepper
Procedure:
1. Pre heat oven to 375 degrees and spray a baking pan with food release
2. Mix together in a bowl, the chicken broth, cream and eggs
3. Add the French bread cubes to the cream mixture and allow to rest for 30 minutes
4. Stir in the tomatoes, mozzarella, .25 cup of the grana padano, basil and kosher salt and pepper
5. Place the mixture into the prepared baking pan sprinkle remaining grana padano over the pan
6. Bake the bread pudding until hot and the top is golden brown, approx. 30 minutes. Allow to rest for 5 minutes before serving
WICKERPARK CHILI **GF**
Top your warm bowl of chili with diced white onions, cheddar cheese & diced tomatoes.
You can even serve it with rice.
Yield: 8 Servings
Ingredients:
2 Tbs Vegetable Oil
1 cup Chopped Onions
1 cup Chopped Green Peppers
1 Tbs Minced Garlic
1 tsp Dried Oregano
1.5 Lbs Fresh Ground Chuck
1.5 cups Tomato Paste
1 Tbs Chili Powder
1 Tbs Ground Cumin
1 Tbs Kosher Salt
1 Tbs Granulated Sugar
16 oz Canned Southwest Louisiana Red Beans
Procedure:
1. In a sauce pot, heat the oil over medium heat. Add the onions and green pepper and cook until onions are translucent. Add the garlic and oregano and cook for one more minute
2. Add the ground chuck and cook until the meat is cooked through, breaking up the big chunks
3. Drain off the fat lightly, and then add the tomato paste, chili powder, cumin, salt and sugar
4. Add the beans with the juice and bring chili to boil, then lower to a simmer and cook uncovered for one hour on low heat to incorporate the flavors
5. Adjust consistency of chili with water
NEW YEAR’S CRAB TOASTS
These are great passed appetizers or a first course with a small mixed green salad
Yield: 8 Each
Ingredients:
4 oz. Cream Cheese, softened
2 Tbs Heavy Cream
.5 cup Pasteurized Crab Meat, do not drain
2 Tbs Minced Basil
2 Tbs Diced Pimento
2 tsp Fresh Lemon Juice
1 Egg Yolk
1 tsp Old Bay Seasoning
4 Slices Brioche Sandwich Brad, cut in half diagonally and toasted lightly on both sides
2 Tbs Chopped Parsley
Procedure:
1. Fold together the cream cheese and cream together until well combined
2. Stir in the remaining ingredients except the bread and parsley
3. Spread the crab meat mixture on the toasted bread slices being sure to completely cover the edges
4. Broil the crab toasts on baking sheets until golden brown
5. Sprinkle chopped parsley over the toasts and serve
KICKIN’ CRAB CAKES
Light, loose crab cakes with a hint of heat from the blackening spices
Yield: 4 crab cakes
Ingredients:
1 lb. Lump Crab Meat
.25 cup Mayonnaise
.25 cup Fresh Bread Crumbs
2 Tbs Spicy Brown Mustard
1 Tbs Chopped Parsley
.5 tsp Blackening Spice
1 Whole Egg
Procedure:
1. Combine all ingredients in a bowl until just combined
2. Refrigerate mix and allow to set for about one hour
3. Portion into 4 oz. cakes and reserve for service
4. Preheat oven to 450 degrees
5. Place crab cakes on a buttered pan and cook in oven until light golden brown and hot
6. Remove from pan and place on warmed plate and serve with your favorite tartar sauce
RUSTIC APPLE PIE
Serve warm with a scoop of your favorite French vanilla ice cream or even a slice of sharp cheddar cheese
Yield: 1 Pie
Ingredients:
2 cups All Purpose Flour
1 cup Granulated Sugar
.5 cup Softened Butter
1 tsp Grated Lemon Zest
1 tsp Fresh Lemon Juice
1 tsp Vanilla Extract
3 Eggs
1 cup Apple Jelly
1 Tbs Applejack Brandy
1 quart Sliced, Peeled Apples, 1/4″ thick
1 tsp Honey
Powdered Sugar
Procedure:
1. Mix the flour, sugar, butter, lemon zest, lemon juice, vanilla and eggs in a medium bowl with a spoon until the dough forms. Do not overwork.
2. Place the dough on a floured surface and knead until the dough hold together and is pliable. Shape the dough into a ball, cover with plastic wrap and refrigerate until firm.
3. Preheat the oven to 350 degrees. Spray a 9″ pie pan with food release spray and lightly flour the pan.
4. Remove the dough from the cooler and pat the dough evenly into the prepared pie pan. Bake for 30 minutes until lightly golden brown. Cool the crust completely on a wire rack.
5. Heat the apple jelly along with the brandy and sliced apples over low heat until apples are tender, but not broken up.
6. Pour filling into baked pie crust and spread out evenly. Place in refrigerator to set up.
7. After the pie has set up, remove from the cooler and drizzle with honey and dust with powdered sugar.
OLD TOWN MUSHROOM MEATLOAF **GF RECIPE**
Enjoy this GF recipe with some silky, fresh mashed potatoes
Yield: 8 Servings
Ingredients:
1 Tbs Olive Oil
2 cups Sliced Button Mushrooms
1.5 lbs Ground Beef
.5 lb Ground Pork
.5 cup Ground Rice Crackers
1 cup Grated Carrots
1 each Egg, beaten
2 cups Gluten Free Tomato Sauce, split evenly into two bowls
1 Tbs Dijon Mustard
1 Tbs Worcestershire Sauce
1 Tbs Dark Brown Sugar
Procedure:
1. Heat a saute pan to medium heat and add the olive oil. When the olive oil is hot, add the mushrooms and saute until lightly caramelized. Remove from heat and place on a pan to cool and place in refrigerator
2. Preheat oven to 425 degrees and lightly spray a loaf pan with pan release spray and reserve
3. In a large bowl, combine the ground beef and ground pork with the rice cracker crumbs, carrots, egg, 8 ounces of tomato sauce, Dijon mustard, Worcestershire and cooled mushrooms
4. Lightly combine the meatloaf mix without overworking and place into the prepared loaf pan
5. Lightly tap pan on counter to even out meatloaf
6. Combine the remaining tomato sauce and brown sugar and ladle over the meatloaf
7. Place the meatloaf in a water bath then place in the oven and cook until caramelized on top and an internal temp of 165 degrees. Cooking time will be approx. 45 minutes to 1 hour
8. Allow meatloaf to rest for 15 minutes before removing from the pan and slicing
FLORENTINE STYLE NEW YORK STRIP STEAKS
These steaks are great with loaded baked potatoes or pasta
Yield: 4 Each
Ingredients:
4 each New York Strip Steaks (8 oz. each)
Kosher Salt, to taste
Cracked Black Pepper, to taste
Softened Butter, to taste
.25 cup Extra Virgin Olive Oil
1 Tbs Chopped Fresh Chives
1 Tbs Chopped Fresh Rosemary
1 Tbs Chopped Fresh Oregano
2 Tbs Chopped Fresh Parsley
Procedure:
1. Pre heat grill to medium high heat
2. Season the steaks with the salt and pepper, then place on the grill and cook to desired doneness, about 3 to 4 minutes per side for medium rare
3. Combine the olive oil with the herbs in a bowl
4. Placed grilled steaks on a platter and allow to rest for 3 minutes
5. After the steaks have rested, brush with melted butter and drizzle the olive oil herbs mixture evenly over the steaks
LEMON APRICOT COUSCOUS WITH TOASTED ALMONDS
A fresh side served warm or chilled with layers of flavor
Yield: 1 Quart
Ingredients:
2 cups Water
2 Tbs Honey
1 Tbs Extra Virgin Olive Oil
1 Tbs Fresh Lemon Juice
.25 tsp Kosher Salt
1 cup Instant Moroccan Couscous
.5 cup Minced Dried Apricots
.5 cup Toasted Almond Slivers
1 Tbs Chopped Parsley
Procedure:
1. Bring the water, honey, olive oil and salt to a rolling boil
2. Take off the heat and stir in the couscous and apricots, cover and allow to stand for approx. 5 minutes until the seasoned water has absorbed into the couscous
3. Fluff with a fork before serving
4. Place warm couscous on a platter and top with the toasted slivered almonds and chopped parsley
HOLIDAY TIME CORNBREAD DRESSING
Note: For the cornbread, use the recipe we posted a few weeks ago for Southwestern Cornbread Muffins
Yield: 4 Servings
Ingredients:
.25 cup Melted Butter
.75 cup Chopped Onion
.75 cup Chopped Celery
6.5 cup Cooked Cornbread, cut into cubes
1 cup Cooked Pork Sausage
3 cups Warms Chicken Broth
1 Tbs Kosher Salt
2 tsp Black Pepper
1 Tbs Fresh Rubbed Sage, chopped
Procedure:
1. Sweat the onions and celery in the melted butter in a large sauté pan until tender, but no color
2. Add the cornbread and sausage, stirring occasionally
3. Stir in the warm chicken broth and salt and pepper
4. Simmer for 3-4 minutes, remove from heat when heat through and fold in chopped sage
MIGHTY STUFFED MUSHROOMS
Serve these delicious, earthy starters with a glass of wine for cocktail hour
Yield: 12 each
Ingredients:
12 each Large Button Mushrooms
.5 lb Spicy Italian Sausage
1 Tbs Extra Virgin Olive Oil
.5 cup Fresh Bread Crumbs
2 Tbs Grated Grana Padano Cheese
2 Tbs Chopped Basil
.5 cup Whole Milk Mozzarella, shredded
Procedure:
1. Preheat oven to 450 degrees
2. Place mushroom caps on a baking sheet, stem side down and bake for 15 minutes and then remove from oven
3. Turn mushrooms right side up and place on a baking sheet
4. Turn oven up to 500 degrees
5. Sauté sausage in olive oil in a non-stick pan over medium heat until sausage is cooked through, approx 8-10 minutes. Break sausage into small pieces the size of a dime, then place on a paper towel to drain
6. Combine the cooled sausage with the bread crumbs, Grana Padano and basil
7. Fill the mushroom caps with the sausage mixture and top with the shredded mozzarella
8. Place the stuffed mushrooms in the preheated oven and cook until the cheese is melted and has browned slightly, approx. 2 to 4 minutes
9. Remove from the oven and allow to rest for 3 minutes before serving
THAI STYLE MANGO SALAD
A great salad with heat and sweet- a journey in flavor
Yield: 4 Servings
Salad Dressing Ingredients:
2 Tbs Fresh Lime Juice
1 Tbs Brown Sugar
1 Tbs Chopped Mint
.5 tsp Light Soy Sauce
.25 tsp Kosher Salt
Procedure:
1. Combine all the ingredients in a stainless steel bowl, stirring until sugar has dissolved
Salad Ingredients:
1 each Ripe Mango, pitted and thinly sliced in a julienne cut
1 cup Julienne Jicama
.25 cup Chopped Cilantro
1 each Green Jalapeno, sliced into thin rings
.25 cup Scallions, thinly sliced on the bias
.25 cup Chopped Peanuts, to garnish
Procedure:
1. Toss the salad ingredients in a bowl, then add the dressing and toss until well combined
2. Place the dressed salad on a chilled plated and sprinkle with chopped peanuts
THE GREAT GLUTEN FREE PUMPKIN PIE **GF**
Impress your friends with this amazing recipe for gluten free pumpkin pie
Yield: 1 Pie
Ingredients for Pie Crust:
.5 cup Shortening
1.5 cups Stone Ground Rice Flour
.25 cup Cold Water
Procedure for Crust:
1. Preheat the oven to 400 degrees
2. Cut the shortening into the rice flour until texture of coarse meal
3. Add the water and work the dough with hands until soft and pliable and form into a ball
4. Place the dough into a 9 in. pie pan and press into the bottom and sides evenly
5. Use a fork and prick the bottom and sides of dough and bake crust for 12-15 minutes until edges are golden brown and pie is set
6. Allow crust to cool before adding filling
Ingredients for Pie Filling:
2 cups Pure Pumpkin Puree
2 each Eggs
1 cup Whole Milk
.75 cup Granulated Sugar
.25 tsp Kosher Salt
.75 tsp Vanilla Extract
1 tsp Ground Cinnamon
.5 tsp Ground Ginger
.5 tsp Ground Clove
Procedure:
1. Preheat oven to 425 degrees
2. Combine the ingredients together in a bowl with a wire whip and combine until well blended
3. Pour the pumpkin filling into the gluten free pie crust and bake for 15 minutes
4. Turn down the oven to 350 degrees and back another 40-50 minutes until pie is set
5. Allow the pie to cool completely, and then refrigerate overnight to blend flavors
GOAT CHEESE MASHED POTATOES
This mash is excellent with roasted chicken or roasted prime rib
Yield: 4 Servings
Ingredients:
2.5 lbs. Yukon Gold Potatoes, peeled and cut into 2″ pieces
.25 cup Unsalted Butter, softened
.5 cup Whole Milk, warmed
4 oz. Fresh Goat Cheese, broken into pieces
1 Tbs Fresh Scallions, sliced 1/8″ thick
1 Tbs Kosher Salt
2 tsp Ground Black Pepper
Procedure:
1. Bring a large pot of salted water to a boil, add the potatoes and cook until tender approx. 10-12 minutes
2. Drain the potatoes and return potatoes to the warm pot and allow to steam for 1-2 minutes to evaporate excess moisture
3. After potatoes have steamed, add butter, milk and goat cheese. Mash with a potato masher until smooth with some lumps
4. Add remaining ingredients and fold in with a rubber spatula
5. Keep warm for service
SOUTHWESTERN CORNBREAD MUFFINS
A great accompaniment to a nice warm bowl of chili as the weather cools
Yield: 12 Muffins
Ingredients:
.5 cup All Purpose Flour
.5 cup Yellow Cornmeal
1 Tbs Granulated Sugar
.5 tsp Baking Powder
.5 tsp Kosher Salt
.25 tsp Baking Soda
Procedure:
1. Combine all the dry ingredients and reserve
Ingredients:
.5 cup Buttermilk
.5 cup Cream of Corn
.5 cup Shredded Pepper Jack Cheese
1 Egg, beaten
1 Tbs Corn Oil
.5 cup Chopped Green Chiles
Procedure:
1. Preheat oven to 400 degrees
2. Combine the next set of ingredients and reserve
3. Add the dry ingredients to the wet ingredients and stir just to combine
4. Dollop batter into prepared muffin tin by filling cups three quarters full
5. Bake for 15 to 20 minutes until golden brown and when a toothpick is inserted it comes out clean. Allow muffins to cool for one minute before removing from pan
WARM GRILLED CAPRESE SALAD WITH OLIVE OIL
A delicious warm starter for a great Italian meal
Yield: 4 Each
Ingredients:
2 cups Fresh Basil Leaves
.25 cup Fresh Parsley
.5 cup Extra Virgin Olive Oil
.25 cup Champagne Vinegar
3 Tbs Grated Parmesan Cheese
Salt & Pepper, to taste
4 each, Ripe Tomato, sliced into thirds horizontally
8 slices, Fresh Mozzarella .25 inch thick
Procedure:
1. Combine the basil, parsley, olive oil, vinegar, salt & pepper in a food processor and puree until smooth
2. Lightly brush tomatoes and reserve olive oil and season with salt & pepper
3. Place tomato slices on one side and grill until warm, flip over
4. Arrange mozzarella slices on grilled tomatoes and allow cheese to melt, approx. 2-3 minutes
5. Assemble stacks with two cheese topped slices
6. Drizzle basil oil over stacks, and then top with remaining grilled tomato slices
KEY LIME BARS
Serve these refreshing treats with lightly whipped cream and top with sugar in the raw and thinly sliced lime wedges
Yield: 20 Bars
Ingredients for Crust:
3 oz. Almond Slivers
1.5 cups Graham Cracker Crumbs
2 Tbs Granulated Sugar
1 tsp Kosher Salt
4 oz. Butter, melted room temp.
Procedure:
1. Preheat oven to 350 degrees and spray 13 x 9 glass baking dish with a food release spray
2. Process the almonds in a food processor until fine; add the graham cracker crumbs, sugar and salt and process until just combined
3. Add the butter while the food processor is running until combined
4. Remove the crust from the food processor and press evenly into the prepared baking pan and bake for 10 minutes until golden brown and almonds are lightly toasted
5. Remove from the oven and let sit at room temp. until cooled
Ingredients for the Filling:
4 each, Eggs
2 cans Sweetened Condensed milk (14 oz. cans)
8 oz. Fresh Lime Juice
1 Tbs Minced Lime Zest
1 tsp Vanilla Extract
Procedure:
1. Whisk together the eggs, then add the remaining ingredients and mix until smooth
2. Pour the filing into the prepared crust and bake again in the oven for approx. 15-25 minutes or just when the filling is set and no longer jiggles when the pan is shaken
3. Cool the key lime bars to room temp. and then place in the refrigerator until cold before cutting the bars
4. Cut the bars into equal portions using a hot knife
CHEDDAR BISCUITS
Enjoy these biscuits for breakfast or with a great meal
Ingredients:
2.5 cups All Purpose Flour
.25 tsp Granulated Sugar
1 Tbs Baking Powder
1 tsp Kosher Salt
.5 tsp Cream of Tartar
6 Tbs Unsalted Butter, cold and cubed
1.25 cups Grated Sharp Cheddar
1 each, Egg, beaten
Procedure:
1. Preheat oven to 450 degrees, line a baking sheet with parchment paper
2. Mix all the dry ingredients together in a bowl
3. Cut in the butter with a pastry blender until the flour mixture is the size of corn kernels
4. Stir in the cheese
5. Combine the buttermilk and egg in a separate bowl, and then stir in the flour mixture into the wet ingredients until just combined
6. Drop the batter onto the parchment lined baking sheet using a small ice cream scoop
7. Make sure the biscuits are 2 inches apart on the baking sheet
8. Bake about 12-15 minutes until they are golden brown and the biscuits have set
DIRTY SOUTHERN RICE
This side item is great with any Southern inspired dish, like blackened fish or roasted chicken or just add some grilled shrimp for a complete meal
Ingredients:
.5 lb Bulk Spicy Italian Sausage
1 Tbs Olive Oil
.5 cup Diced Yellow Onion
.5 cup Diced Celery
.5 cup Diced Green Peppers
1 Tbs Minced Garlic
2 tsp Blackening Spice
1.5 cups Dry Converted White Rice
3 cups Chicken Broth
.5 cup Green Onions, thinly sliced
Procedure:
1. Sauté the sausage in the olive oil in a sauce pot over medium heat for 2-3 minutes
2. Add the onions, celery, green peppers and garlic and cook until soft, approx. 1-2 minutes
3. Add the blackening spice to the sauce pot and cook until spices are fragrant
4. Stir in the rice and sauté for 1 minute until rice is coated in oil. Add the broth and bring to a boil, then lower to a simmer, approx. 25 minutes until rice is tender
5. Allow rice to rest for 5 minutes, then fluff with a fork and stir in the green onions
WARM SHRIMP SALAD WITH WHITE BEANS & FRESH JALAPENOS
This salad rocks with a hunk of great bread
Yield: 3 Servings
Ingredients:
1 lb Peeled & Deveined Shrimp
2 Tbs Extra Virgin Olive Oil
1 Tbs Minced Green Olives
.5 tsp Crushed Red Chili Flakes
.5 lb Cooked Canned White Beans
2 Tbs Roasted Walnuts, chopped
.5 cup Red Onions, thinly sliced
1 each, Fresh Jalapeno, seeded & sliced thin
1 Tbs Lemon Juice with the zest
1 tsp Ground Black Pepper
1 Tbs Chopped Parsley
Procedure:
1. Preheat the outdoor grill to medium high heat
2. Place the shrimp in a bowl and add 1 Tbs olive oil. Toss together
3. In a separate bowl add the olives, crushed red chili, cooked white beans, walnuts, red onions and jalapenos
4. Grill your shrimp on the grill in a single layer and cook until the shrimp are pink and golden
5. Toss the grilled shrimp into the reserved bowl with other ingredients
6. Add the lemon juice, zest and remaining olive oil to the bowl and toss well
7. Season salad with ground black pepper
8. Divide the shrimp salad onto three plates and serve warm
9. Sprinkle with chopped parsley
DARK CHOCOLATE EGG CREAM
Sip on this classic treat while reminiscing about great old memories
Yield: 2 Servings
Ingredients:
1 Tbs Unsweetened Cocoa Powder
5 Tbs Granulated Sugar
.5 tsp Ground Cinnamon
2 Tbs Boiling Water
1 cup Whole Milk, very cold
2 cups Seltzer Water
2 Salted Pretzel Sticks
Procedure:
1. In a small bowl, combine the cocoa powder, sugar and cinnamon
2. Add the water and create syrup by stirring together with a whip
3. Place the milk in two pilsner beer glasses
4. Add the seltzer to the milk in the glass, very slowly and gently
5. Drizzle in the chocolate syrup slowly and equally to each glass, being careful not to disturb the foam
6. Stir with a long spoon
7. The drinks should be two-toned, chocolate brown on the bottom and white foam on top
SPICY SMASHED SWEET POTATOES
A great accompaniment to a grilled steak with a kick of heat
Yield: 4 Servings
Ingredients:
2 lbs. Sweet Potatoes, peeled and cubed
2 oz Whole Butter, softened
.5 tsp Ground Chili Powder
1 Tbs Brown Sugar
1 Tbs Honey
.5 tsp Ground Nutmeg
3 Tbs Minced Pickled Jalapenos
Procedure:
1. Boil the sweet potatoes in a large saucepan in salted water until fully cooked
2. Drain the sweet potatoes and place them back into the saucepan and allow to steam dry
3. Smash potatoes with the butter, chili powder, brown sugar, honey and nutmeg with a potato masher
4. Fold in the pickled jalapenos and adjust flavor with salt and pepper
LATE SUMMER GRILLED CORN ON THE COB
Enjoy this “street cart style” version of a summer favorite
Yield: 6 Ears
Ingredients:
6 each Corn Ears, shucked and cleaned
.25 cup Olive Oil
Salt & Pepper, to taste
.5 cup Mayonnaise
2 Tbs Chopped Mint
1.5 cups Grated Parmesan Cheese
.5 tsp Crushed Red Chili Flakes
Fresh Lime Wedges
Procedure:
1. Preheat gas grill or prepare fire in your grill
2. Brush corn with olive oil and season ears with salt and pepper
3. Place corn on hottest part of the grill and cook until corn is blistered and there are visible grill marks
4. Grill until all sides look the same
5. Mix together the mayo and chopped mint
6. While corn is cooking, placed grated parmesan cheese on a flat platter
7. When corn is cooked, brush each ear with min mayonnaise evenly, then roll each ear in the parmesan cheese. Be careful to only lightly cover with cheese
8. Place ears on a platter and sprinkle with crushed red chili flakes
9. Squeeze fresh lime juice over the ears
POT DE CREME
A nice light dessert to finish any meal
Yield: 8 Servings
Ingredients:
10 oz. White Chocolate
5 Egg Yolks
5 Tbs Granulated Sugar
.25 tsp Kosher Salt
1.5 cups Heavy Cream
.75 cups Half & Half
1 Tbs Vanilla Extract
Procedure:
1. Chop chocolate small and place in a bowl
2. Whisk yolks, sugar and salt in a bowl until combined
3. In a separate bowl, whisk together cream, half & half and add to yolk mixture
4. Cook over medium heat until thickened and custard registers to 175-180 degrees
5. Do not let custard overcook or simmer
6. Immediately pour custard through strainer over chocolate pieces
7. Let mixture stand to melt chocolate
8. Then gently whisk in vanilla extract
9. Divide mixture evenly in dishes
10. Gently tap dishes to remove air bubbles
11. Cool Pot de Creme to room temperature
GUINNESS BEER MARINADE
A great marinade for pork chops
Yield: 2 cups
Ingredients:
1.5 cups Guinness Beer
.5 cup Vegetable Oil
1 tsp Chopped Garlic
2 Tbs Lemon Juice
1 Tbs Sugar
1 tsp Kosher Salt
3 each Whole Cloves
Procedure:
1. Combine all ingredients in a bowl and pour over cut pork chops
2. Marinate for approximately 12 hours
3. Remove from marinade and grill seasoned pork to desired temperature
WARM GOOEY CHOCOLATE CAKE
Tastes even better than it sounds
Yield: 4-6 small cakes
Ingredients:
.5 cup Butter, plus butter for greasing molds
4 oz. Bittersweet Chocolate
1 tsp Ground Cinnamon
2 Eggs
2 Egg Yolks
.25 cup Granulated Sugar
2 tsp All Purpose Flour, plus flour for dusting cake molds
Procedure:
1. Over a double broiler, heat the butter and chocolate together until the chocolate is almost melted. Add the cinnamon and set aside
2. While chocolate mixture is resting, beat together the eggs, yolks and sugar in a mixer until light and thick
3. Beat together the melted chocolate and butter, it should be quite warm. Add the egg mixture, then quickly beat in flour, until just combined
4. Butter and lightly flour the cake molds. Tap out excess flour. Divide the batter among molds
5. At this point you can refrigerate the cakes for several hours, but bring back to room temperature before baking
6. Preheat oven to 425 degrees. Bake cakes for 6-7 minutes. The center will be quite soft, but sides will be set
7. Invert cake onto a plate. Unmold by lifting one corner of the mold and cake will fall right out
BASIC TOMATO SAUCE
Everyone needs a solid base tomato sauce recipe for their pasta
Yield: 1 Quart
Ingredients:
.25 cup Extra Virgin Olive Oil
1 cup Yellow Onions, chopped
4 Cloves of Garlic, thinly sliced
3 Tbs Fresh Thyme, chopped
.5 cup Shredded Carrots
2- 28 oz. Cans of Progresso Whole Tomatoes with Basil
.25 tsp Crushed Red Chili Pepper
Kosher Salt, to taste
Procedure:
1. In a saucepan, heat the olive oil over medium heat, add the onions and the garlic and cook until soft and golden brown
2. Add the fresh thyme and shredded carrots and cook for approx. 5 more minutes until carrots soft
3. Crush the tomatoes with your hands and add them to the saucepan with their juices
4. Bring to a boil, then lower to a summer for 30 minutes or sauce gets thick like oatmeal
5. Season with the crushed red chili pepper & kosher salt
WCG COOKS 
Okay, I’m loving this blog and recipes. My husband and I tried this for the first time a few days ago and I’m still reminiscing the flavors. I would LOVE the recipe for the Four Cheese Spinach and Artichoke Dip. Delish!
The White Chocolate Brownie was to die for as well… and the Parmesan Crusted Filet… and the WCG Bleu Cheese salad. Can’t wait to go again!
WOULDLOVE MORE GLUTEN RECIPES
Thanks so much for the Gluten Free Pumpkin Pie recipe. It means a lot to me when GF is recognized as a legitimate food issue. If I am ever in Naperville, I will swing by. Thanks.
I am so happy that my wife will be able to make and enjoy a pumkin pie for the Holidays coming up.Thank you and please keep the Gluten free recipes coming.
THANK YOU for the Gluten Free Pumpkin Pie recipe. Keep the gluten free recipies coming!!!!!
Thanks for featuring a gluten free recipe on You Tube. That is great. I will definitely try it. Also, I’m going to convert to gluten free, the Warm Gooey chocolate cake recipe.
You may not realize it, but there are very few restaurants that we Celiacs can find a dessert.
Pingback: This Week at White Chocolate Grill… « The White Chocolate Grill
Any chance you would post your caesar salad recipe?
Thanks for the post. Unfortunately we cannot post our exact dressing recipe. I will let our chef know that you are interested and I will find out if he has a comparable recipe that we can post.
Thank you.
Hi WCG,
Just wanted to let you know that you are my husband’s and my new all time favorite restaurant. We stumbled upon you on our way to the restaurant next door and decided to try you instead. We are so happy that we did and have been back to you 4 times more. We love the atmosphere, inside and out…we sat on the patio one night….very nice. The bar area is great, not to mention that you make a mean chocolate martini…yum! We have had several different appetizers, but our favorite is the seared ahi tuna. The soy salmon is out of this world and the honey roasted carrots……my mouth is watering. I had the WCG salad with the blue cheese, bacon, and nuts….delicious. My husband had this fabulous couscous thingy, which I had a taste of, wonderful!….sorry, don’t know all the names yet…give me time. Oh, and the desserts…..we did the date night option the first time that we came so we got dessert as part of the deal. I want you to know that I never get dessert……sooo good….mmmmm! I also want you to know that I get dessert EVERY time we visit now. I have to try everything, it’s all so good. Thankyou for coming to Naperville, we used to have to go downtown to get great food. Now you’re right around the corner from us. One last note…..your wait staff is top notch! All should be commended for such a superb effort and to contributing to our wonderful experience. Our waiter was Tom the last two times….he’s great. My husband and I both work in the city and we have told everyone to try your place. Keep it up….Great Job!!!
Can’t wait to try the recipes, I have celiac disease and LOVE it when a restaurant recognizes the GF community and to top it off shares their recipes. Unfortunately I don’t live near, but if I’m ever that way it will be a for sure stop. I will keep this sight as a favorite.
Thanks!!
Laurel-
Thanks so much for the great feedback and for enjoying our blog. We post a GF recipe at least once a month. I hope you enjoy these and have a chance to visit one of our locations in the future.
Thank you again for your support.
Thanks for all the great recipes!
I am interested in the recipe for your Tomato Gin Soup. It’s just the best soup ever.
Thanks again.
Kathryn
Kathryn-
Thanks so much for the great feedback. While we don’t provide exact restaurant recipes on our blog, we do try to offer some great alternatives. I will get another delicious soup recipe up there as soon as possible.
Thanks again!
Hi
We were recently in your restaurant for the first time and it was wonderful. May I get the recipe for the warm spinach dip. I don’t know which chef made it. Thank you so much
Pat-
Thanks for the visiting us recently for the first time and for the great feedback. You will have to visit the restaurant again to enjoy our spinach dip. Unfortunately we do not share our exac restaurant recipes although we try to offer some great alternative recipes on our blog.
Hope you enjoy these recipes and we look forward to having you in again soon to try the spinach dip!
Thank you for sharing your wonderful recipes. TWCG is our favorite place to eat in Scottsdale. I am hoping you can print your recipe for Gin Tomato Soup — it is unbelievably delicious.
It is not just the food we love at TWCG, but also your staff and the efficient way they care for every dining detail. Cudos also to the restaurant designer who used lighting that enhances ambiance while giving each table top good light. We have never experienced that in any other restaurant, and always look forward to our next visit.
Janet-
Thanks for your comments and support of White Chocolate Grill. Unfortunately we do not share our exact restaurant recipes, but try to post some alternative great recipes for our customers on our blog. I will get another delicious soup recipe up there.
Thank you again!
please yes, recipe for the gin tomato soup!! best place to eat in Scottsdale for sure, and whenever we trip down there, we make sure to eat at least twice at your restaurant!! Love from Canada!!
Sheila-
Great to hear that we have a customer all the way up in Canada that likes to eat with us. Thank you for your support. Unfortunately we do not post our restaurant recipes on our blog, but we try to offer several other great recipes for you to try at home. We will try to get another delicious soup recipe posted soon.
Thank you.
Would love the recipe for the Israeli Couscous that you serve as one of your sides – I see a different one on the blog here, but the one I am referring to has pistachio nuts, golden raisins, radishes, and there is something very unique ad awesome about the “dressing”. I can tell it is not mayonnaise so would love to know what makes up the dressing.
Patti-
Thanks for the great feedback. I am happy to hear that you enjoy the couscous so much. Unfortunately we do not post our exact restaurant recipes as we save those surprises for our guests. You are welcome to order several orders of the couscous To Go if you want to serve at a future gathering. We will package wet and dry ingredients separately and you can toss to order. Just give the restaurant a little advanced notice so they can make sure they have your order prepared for you.
Hope you keep enjoying the recipes that we post. Thanks for your support.
Please, please, please. .. could you post the recipe for the Tomato Gin Soup. . It is the best in the world!!!!
And, the restaurant is my favorite. We go there all the time. Additionally, the steak cobb salad is amazing!!!
I’m sorry that we don’t share our exact restaurant recipes. We do, however, try to post some really great recipes for our customers to try at home. I will make s suggestion to get a delicious soup recipe posted soon.
Thanks for your feedback and continued support.
I would LOVE to know how you make the balsamic/yogurt dressing for the WCG Famous Chicken Salad. It’s my all-time-favorite salad, and the dressing really makes it!!!
I’m crazy about your food, your restaurant, and your staff– simply the best!!!
I’m sorry that we don’t share our exact restaurant recipes. We do, however, try to post some really great recipes for our customers to try at home. We will get a recipe for a delicious dressing posted soon.
Thanks for your feedback and continued support.
Thanks so much– and I totally understand why you wouldn’t share your specific restaurant recipes. What I love so much about that balsamic dressing is the creamy texture– because I prefer creamy salad dressings over vinegarettes, but it’s difficult to find something creamy that doesn’t pack a huge calorie and fat punch– so if you can think of a salad dressing recipe that gives me a creamy texture and lots of flavor, but doesn’t blow my diet, I’d appreciate it! I’m ALWAYS trying to lose a few pounds, so I eat a lot of salads 🙂 Thanks again!!!
I was wondering how you make the honey roasted carrots. I have been looking for the recipe and there are several different ones….I never liked carrots until I tried these!
My husband and I eat out 6 times a week. We have covered Scottsdale and of course north Phoenix. You are our number l favorite. We have eaten there at least 9-12 times in the last two months. He has a daily craving for your bread pudding. We have not had a bad experience once with either the service or food. Thanks for making our winter.
Ms. Hanson-
Thanks so much for the great feedback and continued patronage over the past two months. We are so pleased that you enjoy coming to the restaurant as often as you do.
We look foward to serving you again soon.
I also LOVE the honey roasted carrots at WCG, but I understand about not posting your restaurant recipes.
I just got some fresh organic carrots from a local co-op, and I want to make something similar, using Agave nectar as the sweetener. Any chance you can suggest a recipe or method? Thank you!
Agave Nectar is such a wonderful ingredient and will work really well to make a sweet carrot dish. Saute the carrots in butter and then turn down the heat and add the nectar and apple juice and slow cook until the carrots are tender and the juices have turned into a syrup…great side dish.
In regards to the Tomato Gin Soup: Just one question. What are the black flecks throughout the soup? Must be an herb. I am guessing maybe marinated parsley or toasted parsley. They add such great texture that I would like to add that ingredient to other soups I may make. I will understand if you cannot disclose this, but I sure would like to know.
Cheers!
Kathryn-
You can buy a jar of dried Italian seasonings which will produce the flavor profile and texture that you are looking for.
Thanks for the recipes, I love WCG! Could you PLEASE, please share the Honey Roasted Carrots recipe? We love them so much! My husband won’t eat cooked carrots but devours these!
Kristi-
I’m sorry, but we don’t provide our WCG recipes. We did receive a comment from someone within the last few months about using Agave Nectar with roasted carrots. This ingredient works really well to create a sweet carrot dish. You can saute carrots in butter and then turn down the heat and add the agave nectar and apple juice and slow cook until the carrots are tender and the juices have turned into a syrup…great side dish.
Could I have the recipe for the Artichoke and the recipe for the Aioli sauce. I love your restaurant.
Thank you,
Diana-
I am sorry to say that we do not offer the recipes for our menu items. We do, however, offer recipes weekly on this blog and hopefully you will find somethign comparable that you enjoy.
Thanks so much for your support of the restaurant.
Carrie Valdez, Relationship Manager
I “adore” the Couscous at your Scottsdale location. Since there is not a WCG in Texas,
please share this marvelous recipe.
Thank you.
Claudia-
Thank you for the great feedback about our couscous. I am sorry that we do not share the recipes from our restaurant. We try to post some really great recipes on this blog and have posted an alternative couscous recipe in the past. If you go to the Recipe page and scroll about halfway down, you will see a recipe for Lemon Apricot Couscous with Toasted Almonds.
We look forward to having you in the restaurant again when you are in town next.
Thank you.
Carrie Valdez, Relationship Manager
Is there any way that you would share your recipe for AZ egg rolls with the jalapeno dipping sauce and salsa that you serve with it? We LOVE these!
Michelle, I’m sorry but we do not share recipes from our menu items. We do however have a great selection of recipes on wcgcooks.com. You can also try epicurious.com which is a great resource that our chefs use.
Just wanted to compliment everyone at WCG for the great food and service. My wife and I visited the Colorado location on a whim, and were very impressed with the value. I have had dishes that cost twice as much and didnt taste half as good. Specifically, the Bread Pudding was INCREDIBLE! We made a point to take my parents back there, and they also thoroughly enjoyed the entire experience. I tell everyone about WCG, and look foward to taking friends and family back, again and again!
Andy,
Thank you for the great feedback about your recent visits to the White Chocolate Grill Park Meadows. I am glad you enjoyed the food, especially the Bread Pudding. I will pass your kind words on to management and staff at this location.
We look forward to serving you again soon.
Bobby Fitzgerald, Partner
I had the misfortune to have to spend my spring and summer 2010 at the Mayo Clinic in Scottsdale (It is a fantastic place and has a wonderful staff of dedicated doctors, nurses who have helped me a lot) While it could have been a depressing time, we were introduced to the White Chocolate Grill by Justin who works at the front desk at the Residence Inn Marriott on East Mayo Blvd in Scottsdale. I have to honestly say that it was love at first bite! We have been there at least 15 times this summer and LOVE it immensely. The food has been perfect each time. I’d also like to mention that there is a fantastic waiter named Jaime who has made our visits to the WCG REALLY enjoyable. Thank you SO much Jaime!
I KNOW you don’t share recipes but someday….I would love to get recipes that are SIMILAR to the Citrus Soy Dressing, used in the Red Pepper and Mango Slaw; and the Aged balsamic vinaigrette drizzled with yogurt sauce used on the Famous Grilled Chicken Salad. Absolutely delicious!
Thank you for the great comment Ali. We are so glad that we were able to help make your experience at the Mayo a little more enjoyable. We will definitely pass along your kind words to Jaime and make sure he gets the recognition he deserves for his always outstanding service. We hope that the next time you make it to Scottsdale, you will be able to skip the Mayo Clinic and visit Jaime and the rest of our staff at the White Chocolate Grill.
I love your restaurant and love the fact that you have GF food and post GF recipes on this blog. However, I noticed two things. Many of the recipes here are GF but are not labeled as so. Also, with the exception of malt vinegar which is made with barley, no vinegar ever has gluten. Distillation removes the gluten as it does in distilled alcohol. It seems most restaurant chefs still believe that vinegar has gluten. I often have to explain to restaurant staff that blue cheese is gluten free as well. Even though bread is used in producing the blue mold in some blue cheese, the mold produced does not contain gluten. Thanks.
Thank you for the great information on Gluten free ingredients. We will be sure to pass this information along to our Executive Chef and Staff to help educate them on guiding diners with this particular allergy in order to have a more enjoyable experience.
I love your restaurant. Any chance of getting the recipe for pistachio couscous?
Linda
Thanks Linda, Unfortunately we do not give out the recipes for our menu items and features. We do however have some great recipes on our blog wcgcooks.com.
I love to come into your restaurant and everytime I bring someone new they get hooked on your fine cuisine. In fact last year for my 29th birthday I came in twice on two different occasions. The service is always great and I just love your pribre rib sandwhich. I would love to try to make a batch of your pistachio couscous can you give me any tips. I’m not really good at flavors and I would love to impress my boyfriend who loves to try new things.
Hi Julie-
Thanks so much for the great feedback and for dining with us TWICE to celebrate one birthday. Unfortunately we do not provide the restaurant’s recipes but do have several great recipes under the “Recipes” tab on this blog. If you scroll down a bit you will see a recipe posted for Lemon Apricot Couscous with Toasted Almonds. We try to provide alternative recipes to guests based on their requests, and we do get quite a few requests for the couscous. Give the Lemon Apricot Couscous a try and hopefully you will impress!
Thanks.
can you please – please – please give me the spice(s) that you use on your “perfect grilled salmon”? absolutely to die for – and yep, PERFECT!
Patti-
Thanks for the great feedback. I think what makes it “perfect” is the quality and freshness of the salmon that we use as well as how the fish picks up the flavor of smokiness from being grilled over live wood. Thanks again for your feedback and hope we have a chance to serve you again soon.
I’m a huge fan of WCG. In fact, I have all my vendors take me there when we require a lunch meeting.
I’m on a calorie diet right now and yesterday I was at WCG and ordered your famous chicken salad. I ate the whole thing! I tried to calculate the calories and it pushed me past the 1,200. I can’t help but wonder if my calculations are inaccurate. Could you tell me how many calories are in that whole salad bowl?
Hi Marla-
Thank you for continuing to dine with us and for your support. Unfortunately we do not have any caloric/dietary information for our menu items. We do have 1.5 cups of grilled chicken and 3 oz. of balsamic dressing for the salad. I hope this information can help you with your calculations. Please let me know if I can offer any more information.
Thank you again for your patronage.
Carrie Valdez
Relationship Manager
White Chocolate Grill
carrie@wcgrill.com mailto:carrie@wcgrill.com
WCG is one of my favorite places to eat and go to Scottsdale often. Will you please post the recipe for the grilled corn salad? I try to get to WCG as often as possible during the season, but can’t get there as often as I’d like. Thank you.
Hi Kay-
Thank you for your feedback and continuing to dine with us. Unfortunately we do not post our exact restaurant recipes, although we post some great alternatives on our blog each week. I will be sure to pass your request along and I will try to get an alternative to this refreshing salad posted in the next few weeks.
Thank you again. We look forward to serving you again soon.
Carrie Valdez
Relationship Manager, WCG
we live in Awatukee, AZ but do drive to this fantastic rest. because the food is wonderful thanks K.M.
Thank you so much for your support, Kathy.
We look forward to serving you again soon.
Carrie Valdez
Relationship Manager, WCG
We are huge fans of WCG here in Denver.
I know you don’t give out your recipes, but I wanted to get a vote in for something comparable to the famous chicken salad dressing. 🙂
Just wanted to also add that we LOVE that our WCG is American Girl friendly. My daughter loves to pop in after shopping at AG, and it’s fun to have the staff treat my daughter’s dolls like one of the family … and of course she loves the dessert! 😉
Angie-
Thank you for your continuous support and the great feedback. I will pass along your request for a dressing recipe and I hope to get one posted here in the next few weeks. We look forward to serving you, your daughter and her doll again soon.
Carrie Valdez
I am in love wth your White Chocolate Banana Cream Pie. I would like to know if you would post the recipe for the crust on line? I have converted most of my friends to eating at The White Chocolate Grill over the years and just converted another one this last weekend. It was the first time i have had the Banana cream pie and I am now in love… 🙂 Thanks a bunch I love your food 🙂
Chantel-
Thank you so much for your continued patronage and telling your friends about WCG. We greatly appreciate your enthusiasm and look forward to having many more opportunities to serve you. Unfortunately we do not share our exact restaurant recipes. We do post weekly recipes on this blog, however, and I will do my best to get a great alternative posted soon.
Thank you again.
Carrie Valdez
Relationship Manager, WCG
I know you don’t post your recipes on line, but would you post an alternative to the dipping sauce for the grilled artichokes? I absolutely love this appetizer! I recently moved from Denver to Phoenix and my first search was for a WCG, alas! I found the one in Scottsdale. Love, love, love your menu and service. I am in sales and take lots of clients to your restaurant.
Ida
Ida-
Happy you moved somewhere that we have another WCG! Thanks for your feedback and your continued patronage. I will definitely do my best to get something comparable posted.
Thank you.
Carrie Valdez
Relationship Manager, WCG
My boyfriend and I love the food at the WCG at Park Meadows. We went on a whim once last fall and ordered the prime rib french dips because they were starred as favorites. What a fantastic sandwich! About a week later, we brought his parents to try the sandwich we’d been raving about only to find that it had been taken off the menu! It was only available at certain (rare) times. Now there is a similar sandwich on the menu, but it doesn’t quite measure up to the original. Why mess with such a good thing? Will the original french dip ever be on the menu again?
I’d love the recipe for Summer Corn Salad. Would you give it up to us loyal customers! 🙂
Patti-
Sorry for the late response. Thank you so much for your continued patronage. I hate to say no, but we do not share our restaurant recipes. I can say that fresh veggies, especially corn are the main players in the flavor profile for this dish. Thank you again for your support. We hope to have another opportunity to serve you again soon.
Carrie Valdez
WCG
Just tried your Chilled Summer Corn Salad with Fresh Vegetables and Casero Cheese. What type of dressing do you use?
Peter-
Sorry for the late response. We use our house vinaigrette for the Summer Corn Salad and it is a vinegar and oil based dressing- pretty simple. Fresh vegetables, especially the corn are critical to the flavor profile of this dish.
Thank you for your support.
Carrie Valdez
WCG
Please put up the recipe for your awesome spinach artichoke dip!!! If I lived near a WCG I would eat there just for the Spin Dip everyday!
Cassie-
Thank you for your great feedback. While we do not post our exact restaurant recipes, we try to offer some great alternatives. If you go to our “Recipes” page on the blog and scroll a little more than halfway down the page, you will see a comparable recipe for Creamed Spinach. Try it out and let me know what you think.
Thank you again for your support.
Carrie Valdez
Relationship Manager, WCG
Hi there! My husband and I recently had the quinoa veggie burger at your Lone Tree location and LOVED it! I know you don’t post your exact recipes, but do you have any alternative similiar recipes that you can post? We had a fabulous experience at The White Chocoloate Grill! Thank you!
Sara
Sara-
Thank you for continued patronage and your positive feedback. I will speak to our chef about posting an alternative vegetarian-style burger.
Thank you again for following us!
Carrie Valdez
Relationship Manager, WCG
Is there any way to get the recipe for the WCG honey butter? I have tried to make it a few times but cannot figure out the ratios. We are huge WCG fans!!! Thank you!
Hi Dayna-
Thank you so much for your continued support. Unfortunately I cannot share our exact restaurant recipe. Let me pass your request along to our company chef and I will try to get an alternative recipe posted next week.
Thanks.
Carrie Valdez
Relationship Manager, WCG
I LOVE THE FOOD FROM WHITE CHOCOLATE GRILL!!! ESPECIALLY the white chocolate brownie. Is there a recipe for white chocolate brownie you guys make please?.
Franklyn-
Thank you for your support of the restaurant. While we don’t share our exact restaurant recipes, I will speak to our chef and try to get a great alternative recipe posted in the next few weeks.
Thank you again for your support. We look forward to having another opportunity to serve you again soon.
Carrie Valdez
Relationship Manager, WCG
I am looking forward to taking my husband here in a few weeks for his birthday, since white chocolate is his absolute favorite. Do you have any more white chocolate dessert recipes, like for a cake or anything? Thanks.
Emily-
Thanks so much for your support. Just posted a recipe for you on our recipes page for Sugar Crusted White and Dark Chocolate Brownies. You serve them with coconut (or vanilla) ice cream and caramel sauce and oh my gosh. Hope they turn out great and we’re looking forward to having you in to celebrate your husband’s birthday.
Carrie Valdez
WCG
Hi, I came over to AZ last year and had an amazing chocolate gluten free pudding. They don’t make anything like it in England 😦 Have you got any recipes for any of your gluten free chocolate puddings?
Anna
Anna-
Thank you for your email. I just posted a recipe for Mexican Chocolate Flourless Cake. I think it will be the perfect GF chocolate recipe.
Enjoy! http://x.co/GFCake
Carrie Valdez
Relationship Manager, WCG
The very first restaurant we tried upon moving into our winter condo three years ago was the WCG, exactly one mile away. We have since recommended the WCG to any condo visitor who will listen, as we are indeed huge fans and frequent patrons. Your Happy Hour selections are gourmet and reasonable, your dinners appeal to a wide variety of tastes, and of course I am salivating at the thought of your desserts. I believe we have tried them all! The Scottsdale location lighting is perfect, and we refuse to sit anywhere but the elevated seating in the bar area overlooking the dramatic, colorful back bar, or at the bar where we always seem to find kindred conversational spirits. Next week I plan to introduce my daughter from Fort Collins to your Denver location when I visit there. She is seriously GF and will appreciate your offerings. Oh, if your business ever becomes too slow, which I can’t imagine, you can always make a small fortune selling your Tomato Gin Soup recipe!
Millie-
Thank you so much for your praises. I will be sure to share your feedback with our hardworking staff.
We greatly appreciate your patronage and look forward to having an opportunity to serve you and your daughter soon.
Thank you.
Carrie Valdez
Relationship Manager, WCG
What is the recipe for the WCG bacon blue cheese salad dressing?
Rachelle-
Sorry for such a delayed response. We don’t offer our exact restaurant recipes. I will pass along your request and try to get a similar recipe posted soon.
Thank you for your support.
Carrie Valdez
Relationship Manager, WCG
I would love the recipe for the dressing on your famous chicken salad. Absolutely delicious!
Debbie-
Sorry for the late response. Thank you for praises of our champagne vinaigrette. Unfortunately we don’t post our exact restaurant recipes. I will try and get an alternative posted for you.
Thank you again.
Carrie Valdez
Relationship Manager, WCG
Can I get the recipe for the alioli sauce that is served with the grilled artichoke
Thank yoy
Hi Amy-
Sorry for the delayed response. We don’t post our exact restaurant recipes, but here is a great alternative: https://www.box.com/shared/b5rh2nruszkft7yzyabe
Thanks.
Carrie Valdez
Relationship Manager, WCG
Hello WCG!! Any cheesecake recipes??
Hi Liz-
Thanks for your message. We don’t have any cheesecake recipes posted but let me speak to our chef and see if I can get something!
Keep you posted.
Carrie Valdez
Relationship Manager, WCG
We posted a recipe with you in mind today – http://x.co/BIChseCake
Thank you!
Carrie Valdez