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Grilled Venison Loin Marinade
1 ea Venison Loin (Backstrap)
Marinade:
1 cup vegetable oil
1/4 cup red wine
4 Tablespoons Honey
4 clove garlic, crushed
5 sprigs fresh thyme
2 sprigs fresh rosemary, leaves only
2 Tablespoons Juniper Berries crushed
2 Tablespoons Cracked Black Pepper
Place all ingredients for the marinade in a sealable bag with the venison. Let marinade for at least 3 hours. Remove venison, wipe off excess marinade, season with salt, and grill until medium to medium rare. Let rest for 5-10 minutes before carving
Chimichurri Sauce
Ingredients
1 bunch flat leaf parsley
8 cloves garlic, minced
¾ cup extra virgin olive oil
¼ cup red wine vinegar
1 lemon wedge (juice of)
1 tablespoon diced red onion 1 teaspoon dried oregano (optional)
1 teaspoon black pepper
½ teaspoon salt
Pulse parsley in processor to chop. Add remaining ingredients and blend.
Grilled Wild Duck Breast with a Sour Cherry Sauce
Ingredients
2 wild duck breasts plucked with the skin on
¼ cup dried cherries
1 tablespoon balsamic vinegar
2 tablespoons brandy
4 tablespoons port wine
1 cup beef broth
1 cup chicken broth
2 teaspoon corn starch dissolved in enough broth to make a thin paste
2 teaspoon butter
Preparation
In a sauce pan combine the dried cherries, brandy, balsamic, and port wine. Cook over medium heat until liquid become syrupy. Add chicken and beef broth and simmer for 7-10 minutes. Whisk in the corn starch solution until sauce begins to thicken. Remove from heat and whisk in butter.
Lightly oil duck breast and season with salt and black pepper. Place on hot grill and cook skin side down for approximately 5 minutes. Flip duck and continue to cook until desired doneness (I recommend medium rare to medium). Serve with Sour Cherry Sauce.
Caipirinha
Serves: 1
Ingredients
1 lime, cut into six pieces
2 tsp granulated sugar
1-1/2 oz cachaca
Place 5 of the lime pieces in a heavy bottom glass. Add sugar and crush the lime pieces and sugar until thoroughly combined using a “muddler” or a wooden spoon. Add ice, cachaca and stir well. Garnish with the last piece of lime.
Gazpacho
By Chef John Judy
Based on a L’Ecole Culinaire recipe
Servings: 10
Ingredients
3 each garlic clove
6 ounces red wine vinegar
1-1/2 cups bread cubes, soft, crusts removed
8 each tomato medium size, peeled and chopped
1-1/2 each cucumber, peeled, seeded, and chopped
1 each green bell pepper, seeded and diced
½ each red bell pepper, seeded and chopped
1-1/2 ounces olive oil
1-1/2 cups cold water
2-1/2 cups tomato juice
¼ cup chopped cilantro, packed
Salt, pepper, and cumin to taste
3/4 cup scallion, chopped
Optional: one poblano, or two jalapeno peppers, finely chopped. If added, stir in at the same time as the bell peppers
Method
Mix garlic, bread cubes and vinegar in a bowl and work this mixture into a paste. Add ¾ of the tomatoes and ½ of the cucumbers to the above mixture. Puree in a blender. Mix this puree with the rest of the tomatoes, cucumbers, and diced peppers, and cilantro. Chill. Several hours before service, stir in the oil, water, and tomato juice. Add more vinegar as needed to taste. Season with salt, pepper, and cumin. Garnish each portion with scallions.
Grilled Shrimp Cocktail
By Chef John Judy
Servings: about 4 as an appetizer
Ingredients
20 U15 raw shrimp
salt & pepper to taste
Olive oil
Leaves of leaf lettuce
Your favorite cocktail sauce
Lemon wedges
Method
Using a pair of shears, cut along the center of the back from front to just short of the tail. Remove the dark “sand vein” if present. Season with salt & pepper to taste and brush with oil. Grill for 2-3 minutes per side. Do not over cook. Remove to a platter and allow to cool to almost room temperature. Arrange lettuce leaves on a plate or in a martini glass. Add the sauce in the center of the glass, or in a small ramekin on the plate. Arrange five shrimp and lemon wedges on the glass or plate. Allow your diners to peel their own shrimp.
Moscow Mule
In a glass filled with ice, add 2 ounces of vodka and top the glass off with ginger beer, similar to root beer. Stir and enjoy.
Orange Jello Shots
Ingredients
1 box of jello, 6 ounce flavor of your choice
2 cups boiling water
2 cups vodka
Oranges
Method:
Cut oranges in half and remove the pulp leaving only the skin and white pith (called albedo). Remover a thin slice from the bottom so that they will stand up and not roll, Pour boiling water over the jello in a bowl and stir until the jello has dissolved. When cooled to room temperature, add the vodka, stir and fill the oranges with the mixture. Set on a sheet tray and place in the refrigerator until set, about 6-8 hoours or overnight. Cut each half orange in half again to serve.
Seviche
By Chef John Judy
Servings: about 4 as an appetizer
Ingredients
1 pint freshly squeezed lime juice
1 medium red onion, finely chopped
2 Tbspn garlic, mashed and finely chopped
1 tspn to 1 Tbsn crushed red pepper flakes (to taste)
2 Tbspn fresh ground black pepper
½ bunch cilantro, roughly chopped
2 Tbspn sea salt
1 head boston or bib lettuce, washed and leaves separated
1 lb of your favorite seafood, scallops, shrimp, red snapper, cod, etc. cut into ¼ inch thick slices
Method
Mix all ingredients together except, the lettuce and seafood, in a non-reactive bowl such as glass or stainless steel. Add seafood and allow to set, refrigerated, for two hours. If using more than one type of seafood, divide the lime juice mixture between the types of seafood and marinate separately. This helps to maintain the individual flavors of the seafood.
The action of the acid in the lime juice “cooks” the seafood. It will become opaque and firm just as if cooked by heat. Any more than two hours marinating time could cause the seafood to become soft and mushy.
RASPBERRY SORBET
FOR FILLED WATERMELON DESSERT
Makes a little over 1 gallon
By Chef Susie Judy, CEPC
30 ounces Sorbet Syrup ( recipe below)
45 ounces raspberry puree
18 ounces water
3 Tbsp. lemon juice
For the sorbet syrup:
1 pound sugar
10 ½ ounces water
2 ½ ounces glucose or corn syrup
1. Combine all ingredients and bring to a boil, stirring occasionally.
2. Cool completely. Store, covered, under refrigeration.
For Sorbet:
1. Combine the sorbet syrup, raspberry puree, water and lemon juice. Stir to combine and chill.
2. Process in an ice cream machine according to manufacturer’s instructions.
3. Fold in 3 – 4 cups of chocolate chips and spread into hollowed out half of a watermelon. Smooth top. Place in freezer overnight.
4. To serve: take watermelon out of the freezer and let temper about 15 minutes
5. Cut into slices and serve.
Pork Rub
2 Tablespoon paprika
3 tsp salt
2 tsp onion powder
2 tsp garlic powder
1 tsp cayenne pepper
½ tsp white pepper
½ tsp black pepper
½ tsp thyme
3 Tablespoon brown sugar
½ tsp cumin
½ tsp oregano
In a container mix all ingredients together.
Rub on ribs or pork steak and let rest for 4-8 hours in the refrigerator.
7 Spice Salmon Rub (wet rub)
1 tsp ground anise
1 tsp cinnamon
1 tsp ground fennel
¼ tsp ground clove
2 tsp black pepper
4 tsp salt
2 tsp ground coriander
¼ cup olive oil
Mix all ingredients together, rub salmon and cook immediately!
BBQ Sauce
2 cup chili sauce
8 tsp yellow mustard
6 tsp brown sugar
1 cup cider vinegar
2 tsp ground cumin
2 tsp oregano
1 teaspoon black pepper
1 tsp white pepper
1 tsp salt
1/2 cup chopped onion
2 TBL oil
1 tsp oregano
In a 2 quart sauce pan over medium heat add oil and onion and cook for two minutes. Add oregano, cumin, salt and pepper. Cook for another minute. Add vinegar, brown sugar, mustard, chili sauce. Reduce to heat low simmer and cook for 5 minutes. Enjoy with your favorite grilled meat.
Asian BBQ Sauce
2 TBL minced ginger
1 TBL minced garlic
1 tsp Toasted sesame oil
2 TBL olive oil
¼ cup rice wine vinegar
1 TBL lemon juice
2 TBL honey
12 ounces Oyster Sauce
1 tsp sriracha chili sauce
2 green onions sliced
In a small sauce over medium heat pan add sesame oil and olive oil. Next add ginger and garlic and cook 1 minute. Add all of the other ingredients and stir together. Heat to a simmer and enjoy with your favorite grilled fish.
Carmel Corm with Peanuts
By Chef Chris VanNorman
Here Chris shares his recipe for your own version of Cracker Jacks you can whip up at home.
Ingredients:
1 cup butter
2 cups brown sugar
½ cup corn syrup
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn
1 cup peanuts or any other favorite nut
Directions:
1. Preheat oven to 250 degrees. Place popcorn and nuts in very large bowl.
2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Once to a boil, cook for 4 minutes without stirring. Remove from heat and stir in baking soda and vanilla extract. Pour in a thin stream over popcorn and nut mixture stirring to coat.
3. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.
Nachos
By Chef Tom Balk
Nacho Cheese
1 each Habanero chile, seeds and membrane removed and finely chopped
1 Tbsp paprika
1 Tbsp cumin
½ cup pickled jalapeno, finely diced
2/3 cup jalapeno juice
16 oz. BECHEMEL
4 oz. half and half
2 oz. milk
6 oz cheddar cheese, shredded
6 oz. Chihuahua cheese, shredded
To taste salt
To taste white pepper
Add Chiles, spices, jalapeños juice, half and half and milk to the béchamel sauce. Bring to a simmer, remove from heat and whisk in cheese and season with salt and pepper.
Béchamel Sauce
1 oz. cake flour
1 fl oz. clarified butter
2 fl oz milk
To taste salt
To taste white pepper
Combine flour and butter in a saucepot; cook until it forms a pale roux. Slowly whisk in cold milk and simmer for 20 minutes. Season with salt and pepper.
Hot dog and brat “Fixins”
By Chef Matt Bochardt
Dill Pickles
(Yields 5 lbs)
5 lbs pickling cucumbers
3 gal water
1 lb salt
1 quart white vinegar
¾ Tbsp dill seed
1 oz pickling spice
½ Tbsp ground turmeric
2 oz sugar
2 each dried hot chiles
¼ lb dill sprigs
3 each garlic cloves, smashed
1 quart water
2 oz salt.
Soak the cucumbers overnight or up to 48 hours in 3 gallons of water combined with 1 lb of salt. Drain. Combiine the vinegar, 1 quart of water, dill seed, pickling spice, turmeric, sugar and 2 oz of salt and bring to a boil: simmer for 10 minutes.
Pack the cucumbers in a large plastic bucker with the hot chiles, dill sprigs and garlic.
Pour the pickling liquid over the pickles: weigh down with some plates and cover with cheesecloth. Let cool for ½ to 1 hour. Put in refrigerator and chill. May be used after 1 ½ weeks. Hold under refrigeration for up 4 weeks.
Sweet Pickle Chips
4 lbs pickling cucumber, sliced ¼ inch thick
1 lb yellow onions, sliced 1/4 –inch thick
24 oz cider vinegar
2/3 oz salt
1 tsp mustard seeds
28 ½ oz sugar
64 oz water
20 oz white vinegar
½ oz celery seed
1 tbsp whole allspice, crushed
2 tsp turmeric
Combine the cucumbers and onions with the cider vinegar, salt, mustard seeds, 1 oz of the sugar, and the water. Simmer for 10 minutes and drain. Discard the liquid. Bring the white vinegar, celery seed, allspice, turmeric and the remaining sugar to a boil. Pour this mixture over the cucumbers and onions and let rest under refrigeration for 3 to 4 days before serving.
Curried Onion Relish
(Yields 32 fl oz)
2 lbs onion ¼ inch dice
2 each garlic cloves, minced
16 fl oz white vinegar
14 oz sugar
1 tsp salt
¾ oz pickling spice, tied into a sachet
2 Tbsp curry powder
Combine all ingredients and mix well. Simmer covered in a small nonreactive saucepan until render and mostly dry. Stir often, being careful not to scorch. Refrigerate till cold. Cover and refrigerate will last for up to two weeks.
Yellow Pepper Ketchup
(Yields 32 fl oz)
4 each yellow peppers, seed and coarsely chopped
1 ½ oz jalapeno, seeded and chopped
6 oz onion coarsely chopped
2 Tbsp garlic chopped
1 fl oz vegetable oil, as needed
3 fl oz red wine vinegar
3 oz granulated sugar
Salt as needed
Ground white pepper, as needed
Sauté/ sweat the peppers, jalapenos, onions and garlic in oil until tender but not browned, about 12 minutes. Add the vinegar and sugar; simmer 30 to 45 minutes. Puree in a food processor fitted with the metal blade until smooth. Season with salt and pepper. Cool the ketchup and transfer to a clean storage container. Store under refrigeration.
Beer Mustard with Caraway Seed
(Yields 1 quart)
8 fl oz dark beer
3 eggs
2 ½ oz dry mustard
1 tsp salt
1 tsp Worcestershire sauce
2 Tbsp packed brown sugar
1 fl oz white vinegar
2 tsp caraway seed, toasted
Combine the beer, eggs, mustard, salt, Worcestershire sauce, sugar and vinegar and mix well. Let the mixture rest for one hour. Cook the mixture over a double broiler until thick and smooth. Add the caraway seeds and mix well. Transfer the mustard to a clean storage container. Store under refrigeration.
Corned Beef
By Chef Nathan Dunavant
You will need four beef briskets for this and seven days, but on the seventh day…. You will have a Glazed Corned Beef with Horseradish Sauce~Chef Nathan Dunavant
For the brine
3 g water
2 lbs salt ( kosher )
10 oz glucose
7 oz TCM
5 large cloves of garlic minced
½ tsp whole black peppercorns
½ tsp whole mustard seed
3 bay leaves
¼ tsp red chili flakes
2 cloves
2 whole allspice berries
¼ tsp whole coriander
For each brisket
16oz onion
8oz carrot
8oz celery
½ tsp whole mustard seed
½ tsp whole black peppercorns
For the dry rub
4 lbs brown sugar
½ T fresh ground black pepper
¼ tsp ground cumin
1/8 tsp ground cardamon
½ tsp hickory smoked salt
For the sauce
“the easy way”
8 oz sour cream
4 oz prepared horseradish
Salt TT
Black pepper TT
1 T thinly sliced chives
Sides?
Grab a few pounds of red potatoes
And a few heads of white cabbage
Simmer these friends of corned beef in the remaining liquid left after simmering your corned beef.
1. Trim the fat from the brisket
2. Mix the water, salt, TCM and glucose until the salt and TCM are dissolved
3. Add remaining ingredients to the brine
4. Submerge briskets in brine cover and refrigerate for 5 days
5. Rinse and dry brisket and refrigerate for 24 hours
6. In a pot large enough to cover the brisket add 16 oz large diced onion, 8oz celery and 8oz carrot both large diced
7. Simmer at around 185*F – 190*F for Three hours or until fork tender.
8. Remove briskets and place on a baking rack / cooling rack set in a full sized sheet tray. A roasting pan will work for home applications
9. Brush on a thin layer of Dijon mustard on all surfaces of the brisket
10. Rub GENEROUSLY with the dry rub
11. Bake @ 350 until the rub forms a crust about 15-20 minutes in a conventional oven
12. While the corned beef is in the oven mix together all ingredients for the horseradish sauce and refrigerate.
13. Let the glazed corned beef rest for about 10-15 minutes before slicing ¼ inch slices
*I would also recommend a nice Irish soda bread with currants and caraway seeds to complete this meal.
Crispy Colcannon Cakes
1 # cooked shredded potato (dry as possibly)
6 oz cooked greens chopped (spinach, collard, mustard, etc.)
1 egg beaten
2 oz cooked diced leek
2 T. prepared horseradish
Salt and pepper
Seasoned flour (salt, pepper, garlic powder, onion powder, etc.)
Incorporate the first four ingredients being careful not to completely smash together. Season with salt and pepper. Form small round patties. Dust with seasoned flour. Heat skillet over medium heat, add in a little oil or butter. Brown cakes over medium heat.
St. Pat's Coleslaw
1 # shredded green cabbage
1 medium red onion thinly sliced
4 oz carrot shredded
4 eggs hard boiled, chopped
Dressing:
2 oz malt vinegar
3 T grain mustard
3 T honey
3 oz Stout beer
8 oz Vegetable oil
2 T caraway seed, toasted and crushed
For dressing, mix everything but the oil in a mixing bowl. Add oil slowly until dressing thickens. Stir in caraway seed, allow to sit overnight.
Mix first four ingredients in a large bowl, add dressing allow to marinate for several hours. Be sure to stir occasionally. Serve cold.
Guinness Caramel Schmalt
Mix all ingredients in a blender until malt consistency.
1 quart premium vanilla ice cream – go for the good stuff – it will make a big difference!
4 oz. Guinness Stout
4 oz caramel sauce
Cheddar Potato Cakes
Ingredients:
4 lbs. Idaho potatoes; boiled till fork tender, peeled and shredded with a cheese grater
3 cups shredded cheddar
½ cup green onion, chopped
½ cup parsley, chopped
5 egg yolks
½ cup heavy cream
½ cup panco bread crumbs
salt and pepper to taste
Method:
Mix all together, refrigerate 30 minutes. Form into 2-3 inch patties and pan fry in olive oil and butter till golden brown on each side, 3-4 minutes. Serve with Smoked Bacon Mustard Cream, recipe below.
Smoked Bacon Mustard Cream
Ingredients:
½ lb. smoked bacon, l/4 inch slices
1 cup yellow onion, diced
2 Tbsp garlic, minced
1 cup white wine
2 Tbsp whole grain mustard
2 Tbsp Dijon
2 Tbsp parsley, chopped
1/4 cup green onion, chopped
1 Tbsp tarragon, chopped
Corned Beef Eggrolls
Ingredients:
1 lb. corned beef, diced
3 cups garlic mashed potatoes
2 Tbsp olive oil
2 Tbsp unsalted butter
½ lb. baby spinach
2 Tbsp garlic, minced
1 cup sauerkraut, strained
12 -15 egg roll wrappers
Method:
Mix corned beef and mashed potato, set aside. In large sauté pan add olive oil, butter, garlic and spinach and sauté until soft, set aside and strain off excess juices. Layer beef and potato mixture with spinach and sauerkraut and roll into egg roll wrapper. Deep fry or pan fry and serve with Beer Mustard Dip, recipe below.
Beer Mustard Dip
Mix all ingredients
1 cup Dijon
2 Tbsp whole grain mustard
1 Tbsp horseradish
½ cup mayonnaise
¼ cup beer of your choice
¼ cup honey
2 Tbsp brown sugar
Moxy - Seared Scallops w/Citrus Fennel Slaw Recipe
This dish has been on our menu since the day we opened. I had used it in various forms at previous restaurants. I have found that this combination, though simple, is one of the best flavor profiles we have accomplished at Moxy. One of the greatest things about it is that it can be quickly prepared on the stove top.
Variations on the sauce can include orange juice for a sweeter citrus flavor, adding delicate herbs (like tarragon or dill), or capers for a saltier base, wrap the scallops in Serrano ham, use celery root in place of the fennel, or my all-time favorite: use champagne in place of the white wine!!
The scallops must be “dry packed”: this means there are no preservatives that tend to add unnecessary moisture and prevent caramelization of the product. We buy from Bob’s Seafood, but you may score some at Whole Foods. I also prefer the medium sized Sea scallops: the ones referred to as U-10 mean that it will take less than 10 pieces to weigh a pound. I like the sizes 10/20 or even 20/30. Bay scallops can work in a pinch.
Enjoy…
12 sea scallops
Kosher salt
3 Tablespoon Olive Oil
Remove the side (abductor) muscle from the scallop…reserve for sauce. Set scallops on paper towel to bring to room temperature.
SAUCE
Reserved scallop muscle
1 bay leaf
1 shallot minced
1 lemon
1/6 cup white wine (1.5 0z)
1/8 cup white vinegar (1 oz)
1/4 cup heavy cream (2 oz)
1/4 pound (1 stick) butter softened
Remove the yellow peel from the lemon with a vegetable peeler. Place in a small saucepan. Add the juice of the lemon. Place the bay leaf, shallot, wine, and vinegar in saucepan and reduce by half. Add the cream and reduce to less than ¼ cup. Remove from the heat, strain into another small pan, and gradually whisk in the softened butter. Don’t let the sauce go over 130 degrees. Do not try to reheat or refrigerate sauce.
FENNEL SLAW
With a mandolin, very finely shave the fennel bulb into a small mixing bowl. Thinly slice some red bell pepper (julienne) and add to the bowl. Add the juice of 1 lemon, a tablespoon of good olive oil, a few sprigs of fresh chopped dill, and a pinch of kosher salt and mix. Let rest.
COOKING
When the sauce is ready, lightly season one side of the scallops with kosher salt. Get a nice skillet screaming hot on the stove top. Add the oil. When the oil begins to ‘dance’ (just before smoking) place the scallops: salt side down: into the pan. In a few minutes, the scallop should begin to caramelize (brown). Flip the scallops and remove the pan from the heat immediately. The carry-over heat of the pan will cook the scallops through in about three to four minutes (depending on size).
PLATING
Place a few leaves of baby spinach on the plate. Set the fennel slaw just on top of the spinach in a tidy mound. Place three scallops on each plate. Spoon the sauce onto the plate just in front of the scallops.
EAT
Banana’s Foster Recipe
By Liz Schuster
Ingredients:
• ¼ cup (½ stick of butter)
• 1cup brown sugar
• ½ tsp cinnamon
• ¼ cup banana liqueur
• 4 bananas, cut in half lengthwise, then halved
• ¼ cup dark rum
• 4 scoops vanilla ice cream
Method:
Combine the butter and brown sugar in a medium pan. Stir continuously until sugar melts with butter. Add cinnamon. Add bananas to pan, and cook until slightly soft. Add banana liqueur to the pan. Add rum to the pan and cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When flame subsides, pour bananas and sauce over the ice cream and serve immediately.
Garnish suggestions:
• Chocolate shavings and or syrup.
• Orange and or lemon zest.
• Toasted almonds.
• Toasted hazelnuts.
OYSTER’S ROCKEFELLER (serves 36)
8ounces unsalted butter
1ounce fresh parsley, chopped
2ounces celery, chopped
2ounces fennel, chopped
2ounces shallots, chopped
1teaspoon garlic, chopped
4ounces watercress, chopped
2ounces pernod
2ounces fresh bread crumbs
Salt & Pepper to taste
36 oysters on the half shell
Rock salt, as needed
Heat the butter in a sauté pan. Add the parsley, celery, fennel, shallots & garlic and cook for 5minutes.
Add the watercress & cook for 1minute.
Add the Pernod & bread crumbs, season with salt & pepper
Transfer the mixture to a food processor & puree.
Top each oyster with approx 2 teaspoons of the vegetable mixture; it should coat the oyster’s entire surface.
Bake the oysters on a bed of rock salt @ 450F until the mixture bubbles, approx 6-7minutes
OYSTER SHOOTER
1 lemon wedge
1 large oyster, in the shell
1 dash Tabasco sauce
1 dash Worcestershire sauce
Fresh ground black pepper
1/4 – ½ teaspoon prepared horseradish
1oz spicy bloody Mary mix
Squeeze the lemon juice into a shot glass
Shuck the oyster & slice it into the glass, juices & all
Add the remaining ingredients in the order listed and enjoy in a single bite
Repeat as needed!
CHOCOLATE PATE
12ounces semi-sweet chocolate chips
1 2/3 cup whipping cream, do not whip
5tablespoonss unsalted butter
2teaspoon Amaretto or ½ teaspoon almond extract or 2 teaspoon raspberry jam
1 ¼ cup chopped nuts, pecans or almonds
Simmer cream, add chocolate chips, & stir. Stir in butter & liquor (or extract or jam). Stir in nuts
Pour into container you will serve it in. Cover with plastic wrap making sure plastic touches chocolate. Store in refrigerator.
Remove from refrigerator 2 to 3 hours before serving.
Serve with shortbread, sugar cookies, pound cake, fresh fruit (strawberries, apples). Store bought sugar & shortbread cookies are great!
PASSION (WHITE CHOCOLATE & PASSION FRUIT GANACHE CHOCOLATES)
Yields 56 candies
4 ounces granulated sugar
8fluid ounces passion fruit puree, warm
2 fluid ounces heavy cream
11 ounces white chocolate, finely chopped
½ vanilla bean, split
1 ½ ounces unsalted butter
3pounds semi sweet couverture for coating molds
Stir the sugar in a heavy saucepan over medium heat until it forms a golden caramel.
Add the warm passion fruit puree & the heavy cream to the caramel. Bring the mixture to a boil then remove it from heat
Stir the split vanilla bean into the cream with a whisk. Infuse the cream with the vanilla bean for 5minutes then remove the bean.
Add the caramel cream to the finely chopped chocolate in 5 increments, stirring well after each addition. Add the butter then let the ganache cool to 70F
Coat the molds with tempered semi or bittersweet couverture chocolate & give the first cooling.
Fill the mold with the cooled ganache within 1/16 inch (2millimeters) from the top.
When the filling has sufficiently firmed, cover with tempered couverture chocolate. Chill the chocolates in a cool area until set then unmold
SAUTEED SHRIMP WITH A GREEN GRAPE & SWEET WINE SAUCE
6 each sea shrimp (U-10) dry pack
½ cup green grapes (halved)
1 cup sweet white wine (Riesling)
1ounce butter (unsalted)
1teaspoon olive oil
Salt & Pepper
Season the shrimp with salt & pepper. Put the oil in a stainless skillet on medium high heat for about 3-4minutes. Place the shrimp in the skillet & cook for about 3minutes or until golden brown on each side
Be careful not to scorch the skillet, remove the shrimp from the skillet, remove the skillet from the heat source & add the wine. If you prefer the shrimp more done place in the oven for 4minutes on 400degrees.
Put the skillet back on the heat & add the grapes, salt & pepper, turn heat to high & reduce
Reduce wine till half of the volume is gone
Remove skillet from heat & stir in butter, constantly stirring until butter is fully melted, taste & adjust seasonings.
BALSAMIC ROASTED TOMATO (serves 2ppl)
2each tomatoes
2teaspoons balsamic vinegar
¼ cup bread crumbs
½ cup parmesan cheese
1ounce olive oil
1/4teaspoon dried basil
Salt & Pepper
Cut the stem off of the tomatoes about a ¼ inch down, then score the tomato half way through like a pie vertically without piercing the outer skin.
Put a teaspoon of vinegar on the cut end of each of the tomatoes, then salt & pepper
In a bowl mix the bread crumbs, parmesan cheese, dried basil, olive oil, salt & pepper, till moist throughout
Pack the bread crumb mixture on the cut end of the tomato, similar to a snow cone
Bake in a 400degree oven for about 10minutes or till golden brown.=
SAUTEED SPINACH (serves 2ppl)
½ teaspoon garlic minced
½ teaspoon shallot minced
1 teaspoon olive oil
1 teaspoon butter unsalted
10ounces spinach
Salt & pepper to taste
Heat the oil & butter in a large skillet on medium heat till the butter is fully melted
Add the shallots & garlic & cook for 2-3minutes but be careful not to burn
Add the spinach, salt & pepper & cook on high heat till spinach is completely wilted
Texas Chili
Ingedients:
1 Tbsp vegetable oil
1 1/2 pounds beef chuck, cut into 1/2 inch cubes
2 cups onions, 1/4 inch dice
2 each garlic cloves
1/2 tsp oregano (dried)
1 tsp cumin (ground)
1 Tbsp chili powder
3 cups tomatoes, peeled, seeded, 1/4 inch dice
1 cup beef stock (hot)
to taste salt and pepper
Method:
heat oil and brown the meat. Remove the meat and set a side. Add the onions and garlic, and cook 4 minutes or until vegetables begin to brown. Add the tomatoes and stock; bring to a boil, then reduce to a simmer. Simmer 1 hour. Skim fat as it vooks out, adjust seasoning, and add more stock/water if necessary.
“The Original” Sautéed Shrimp
Marinate raw shrimp in liberal amount of At The Plate “The Original” Dressing and Marinade. Marinate for 30 minutes or for up to 24 hours. The longer you marinate the more intense the flavor. To cook, sauté shrimp in pan over medium heat with a portion of the marinade, discard the rest. When done you may served warm or let cool a bit and skewer. Drizzle with fresh marinade and serve plain or with greens.
Chocolate Chip/Bacon Cookies Recipe
Chef Eric Brenner
Moxy Bistro
KSHE Food Dudes
For the show, I used 1/2 cup bacon and 1/2 cup maple glazed pecans. You can add more nuts or less bacon as you like. The recipe below is all about the bacon & chocolate.
8 oz bittersweet chocolate (I use at least 60% Ghirardelli pieces)
8 oz (2 sticks) unsalted butter
2 Tablespoon bacon fat (from rendered bacon)
1 cup bacon - diced into small pieces
1 cup granulated sugar
3/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
Refrigerate the chocolate for 2 to 3 hours.
In a small skillet, cook the bacon until completely rendered and crispy. Remove the bacon pieces and refrigerate, reserve 2 tablespoons of the fat...refrigerate.
Using the paddle attachment of an electric mixer, beat the butter and bacon fat on medium speed until it whitens and holds peaks, 3 to 5 minutes. Add the granulated and brown sugar, beating until well blended. whisk the egg and vanilla extract together in a small cup then beat into the butter mixture, scraping down the sides of the bowl as necessary.
Sift the flour, baking soda, and baking powder. Beat half of the flour mixture into the butter, scraping down the sides of the bowl, then add the remaining flour, mixing until just combined. beat in the chilled chocolate pieces and bacon pieces. Wrap the dough with plastic wrap and refrigerate until firm, about 2 hours.
Preheat the oven to 325 degrees F. roll the dough into 1 1/2 inch balls and place on a parchment paper lined cookie sheet about 2 inches apart. Gently press down on the balls with the palm of your hand to just keep the balls from rolling. Bake until the cookies have risen and cracked, 8 to 10 minutes (maybe a couple minutes more depending on oven). Do not over-bake.
Makes about 2 dozen cookies.
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