Shrimp and Pork Egg rolls with Sweet Thai chili sauce

Egg Fried Rice

General Tso’s Chicken

Beijing beef and Broccoli

Shrimp and Pork Egg rolls

Yield: 2

¼ package thin rice noodles

Hot water, for soaking

½ cup shredded cabbage

½ cup shredded carrots

2 chopped scallions

½ teaspoon onion powder

½ teaspoon garlic powder

Salt and pepper to taste

1 tablespoon soy sauce

1 teaspoon sesame oil

½ cup shrimp, peeled and deveined, chopped

¼ cup ground pork

Wheat egg roll wrappers

Water, for sealing

Vegetable oil, for frying

Place the rice noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.

In a bowl, mix together the chopped noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.

Then, fold in the chopped shrimp and ground pork until just incorporated.

Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, and then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.

Fill skillet vegetable oil and heat over medium-high heat until the oil reaches 325˚F (160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.

Egg Fried Rice

Yield: 2

2 cups cold cooked white rice

2 eggs

1½ tablespoon oil – divided

2 cloves garlic, minced

1 scallions, finely chopped

1 teaspoon soy sauce

½ teaspoon sesame oil

¼ teaspoon salt – or to taste

1 pinch ground pepper

Optional, chili oil

Loosen the rice grains as much as possible. Lightly beat the eggs until the whites and yolks are fully incorporated.

Heat up large skillet over medium high. Pour in 1 tablespoon of oil.

Pour in the egg. Use a spatula to scramble quickly so that it turns into small pieces. Transfer out and set aside.

 Add the remaining ½ tablespoon of oil. Fry garlic until fragrant then add the rice. Stir and toss continuously until the rice is piping hot. Use the spatula to break any clumps.

Return the egg to the wok, along with scallions. Continue frying until everything is heated thoroughly.

Season with light soy sauce, sesame oil, salt, pepper and if using chili oil. Give everything a good stir. Dish out and serve immediately.

General Tso’s Chicken

  Yield: 2

2 cups chicken breast, cubed

1/2 cup corn starch

1/4 cup oil, for frying

1 teaspoon minced ginger or ½ teaspoon dried

1 tsp red chili flakes

4 cloves garlic minced

1 teaspoon sesame seeds, optional for garnish

Sauce

¼ cup rice vinegar

½ cup soy sauce

2 tablespoon hoisin sauce

1/2 cup water

1 tablespoon sugar

2 tbsp. cornstarch

Cut chicken into 1-inch cubes. Toss each piece with cornstarch. Set aside.

In a separate dish, combine all the ingredients for your sauce together.

Preheat a pan with oil. Cook each chicken piece until all the sides are golden brown. Remove the chicken from the pan. Leave about 1 tbsp. of oil in the pan for cooking.

Add the garlic, ginger and pepper flakes. Sautee for about 30 seconds.

Add the sauce to the skillet and bring it to a simmer then add the chicken and toss to coat. Serve right away!

 Beijing beef

  yield: 2

Beef, sliced thin

1 teaspoon soy sauce

1 teaspoon mirin or white wine

Sauce

2 tablespoon oyster sauce

2 tablespoon vinegar

2 tablespoon ketchup

2 tablespoon sugar

For frying

1/2 cup corn starch

4 garlic cloves minced

1/4 onion, chopped

1/4 bell pepper chopped

Combine beef, soy sauce, wine and black pepper in a mixing bowl and marinate while preparing other ingredients. Combine all ingredients for sauce in a mixing bowl and set aside. Preheat frying oil to 350°F in a large skillet. Dust marinated beef with starch evenly. Now, carefully add beef into frying oil one by one. Fry beef 6 to 7 minutes or until brown and crispy.  Remove beef from frying oil and place on a baking pan lined with cooling rack. Do batches as needed. Turn off heat. Remove most of the frying oil from skillet, leave 2 tbsp. oil for stir frying. Turn on heat to medium heat. Add garlic, onion and bell pepper. Stir fry them for 1 minute then pour sauce mixture. Let sauce boil, for 30 seconds, then add fried beef. Toss everything together and Serve with steamed rice

Sweet Thai chili sauce

Yield: 2

1 ½ cup sugar

½ cup vinegar

½ cup water

1 tablespoon garlic minced

1 ½ teaspoon chili flakes

1 ½ teaspoon Sirach

1 tablespoon cornstarch

1 teaspoon salt

Mix everything in a sauce pot and cook until thickened

Wine Cheese Fondue

Beef Bourguignon

Rustic French Green Beans

Classic Cherries Jubilee

Wine Cheese Fondue

Yield 2:

Ingredients

1 clove garlic, minced

1 cup Gruyere pound Swiss cheese shredded

1 tablespoon flour

½ cup white wine

½ cup heavy cream

 1 pinch ground nutmeg

Salt and pepper to taste

1 tablespoons Bourbon

¼ loaf French bread, cut into 1 inch cubes

Directions

In a sauce pot, add white wine, heavy cream and garlic. Bring up to a boil. While waiting add flour in with cheese and toss to coat. Once liquid is boiling add cheese and stir until completely melted. Turn heat off, add bourbon, nutmeg, salt and pepper. serve with bread

Beef Bourguignon

Yield 2:

• 1 cup red wine
• 2 tablespoons brandy or bourbon
• ½ onion, thinly sliced
• ½ carrot, chopped
• 1 tablespoon fresh parsley chopped or 2 teaspoons dried
• 1 bay leaf
• 1 clove garlic, minced
• pepper
• salt
• 1 cup cubed beef
• 2 strips bacon, sliced
• 1 tablespoon all-purpose flour
• 1 tablespoon tomato paste
• ½ cup beef broth
• salt and pepper to taste
• 2 tablespoons butter
• ½ cup mushrooms, sliced
• Mashed potatoes for serving

In a large skillet over medium heat, add bacon. Cook bacon until desired crispiness. Remove bacon, keeping bacon grease in pan. Add onions, and carrots. Cook 2-4 minutes. Add mushrooms and cook 2 minutes. Add garlic. Once you can smell sautéed garlic add meat. Cook meat until brown on all sides. Add tomato paste and flour. Stir to fully combine. Slowly add in bay leaf, red wine and beef broth, making sure no clumps are present. Boil until thickend. Add parsley, salt and pepper. Finally add butter and stir until completely melted. Serve with mashed potatoes, and sprinkle with cooked bacon.

Rustic French Green Beans

Yield 2:

Ingredients

• 2 strips bacon chopped
• 2 cloves garlic, minced
• ½ shallot, minced
• 2 cups frozen green beans
• 1 tablespoon herb de Provence
• 2oz chicken stock
• 1 tablespoon vinegar
• Salt and pepper to taste

Directions

1. In a skillet or pot over medium high heat add bacon. Cook bacon until desired crispiness, remove bacon from pan leaving grease in the pan. Add shallots, cook until soft. Add garlic and once aromatic, add green beans, herb de Provence, chicken stock, vinegar, salt and pepper. serve.

Classic Cherries Jubilee

Yield: 8

Ingredients

• 1/2 cup white sugar
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1/4 cup orange juice
• 4 cups frozen pitted cherries
• 1/2 teaspoon finely grated orange zest
• 1/4 cup brandy
• Vanilla ice cream for serving

Directions

1. Combine all ingredients in a pot over high heat. Cook constantly stirring until thickened and bubbly. Serve over top of ice cream.

Roasted sweet bourbon glazed pork

Butternut squash ravioli

Skillet bourbon green beans

Bourbon Chocolate Pecan Bread Pudding

Spiced pork with Bourbon reduction

  yield: 2

¼ cup bourbon or brandy

2 tablespoons brown sugar

2 tablespoon soy sauce

1 ½ tablespoon apple cider vinegar

1 teaspoon minced garlic

Pepper to taste

Pork:

¼ teaspoon chili powder

Pinch ground cinnamon

Pinch ground all spice

¼ teaspoon garlic powder

1/8 teaspoon onion powder

¼ teaspoon paprika

Pinch cayenne

½ pound pork tenderloin trimmed

Salt and pepper to taste

Perheat oven to 350

To prepare sauce combine bourbon, brown sugar, soy sauce, apple cider vinegar, and garlic in a saucepot. Bring to a bowl and reduce by half. About 11 minutes, set aside.

Combine all the spices for the pork in a small bowl and coat the outside of the pork loin with spice rub. Bake in preheated oven for 30-40 minute or until temp reaches 155F

Cut into 6 slices and serve sauce over it.

Fresh Pasta Dough

Yeild: 2 servings

1 ¼ cups all purpose flour

2 large eggs

1 tablespoon olive oil

½ teaspoon sea salt

  Making fresh pasta dough is fun and very easy. Traditionally, the dough is mixed directly on a board or counter but it is acceptable to begin the dough in a bowl to limit the cleanup. Laminate counter tops are fine for kneading dough but natural or engineered stone is best as it is non-porous and maintains constant temperature, especially important when working with yeast doughs.

  In a bowl or on a countertop, combine the salt and flour. Using your fingers, create a well in the center of the mound, being sure that the well’s walls are equally thick and high. In a separate container, combine eggs and olive oil. Scramble eggs with a fork to incorporate oil.

  Add 1/3 of egg/oil mixture to center of well. Using a swirling motion, pull flour from inner walls of well into eggs and mix until it forms a thick paste. If working on a countertop, be careful not to break through the walls of the well as egg will run out over the work surface. When center is no longer runny, add half of remaining egg mixture and stir to paste. Add remaining liquid and repeat. Continue to mix until fork is no longer effective and then turn dough out onto work surface.

  Knead dough by flattening, folding it in half and pressing hard with the palm of your hand. Rotate 90’ and repeat over and over until dough is a consistent color (no patches of flour or egg mixture) and begins to feel springy. Pasta dough should be visibly bumpy but soft and smooth to the touch. To test, press a finger into dough. The depression made by your finger should spring back almost entirely. Flatten dough into a disk 1 ½ inches thick, wrap with saran and place in cooler to rest for 20-30 minutes or until finger divot does not bounce back. This means that the gluten that was excited in the kneading process has relaxed and the dough is ready to be rolled and cut.

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Roasted butternut squash ravioli with mushroom whiskey sage cream sauce

yield 2:

1 fresh pasta dough recipe

1/2 cup roasted butternut squash

1/4 cup ricotta

2oz mascarpone cheese

Salt and pepper to taste

4 tablespoon butter

1/2 cup mushrooms sliced or diced

2 garlic cloves, minced

1 cup heavy cream

1/4 cup whiskey

1/2 cup parmesan

4 sage leaves, chopped

Salt and pepper to taste

White truffle oil for drizzling

Prepare pasta dough and roll out into 4 sheets. In a small bowl smash butternut squash, then stir in both cheeses, adjust seasoning with salt and pepper. Fill into a piping bag or use a spoon. Over 2 sheets of pasta in the center squeeze or dollop the butternut squash filling all the way down the sheet of pasta leaving 2 inches between each of the dollops of filling. Brush pasta lightly with water and lay the other two pieces of pasta dough over the filling mixture. Cut out squares or use a cookie cutter to cut out circles.

In a saucepan or skillet, melt butter over medium heat, add mushrooms and cook for 3 minutes, add garlic and once fragrant add heavy cream and whiskey. Stir in cheese and continue to stir until smooth. Turn heat off, add sage and season with salt and pepper.

Drop ravioli into boiling water, once they float remove from water and place directly into sauce. Stir, and serve with truffle oil.

Skillet Green Beans with Bourbon and Bacon

• 4 strips bacon diced and cooked until crispy
• ▢1 medium sweet yellow onion diced
• ▢1 clove garlic minced
• ▢1 pound green beans cleaned and ends trimmed
• ▢½ teaspoon black pepper
• ▢1 teaspoon kosher salt
• ▢1/8 teaspoon red pepper flakes or to taste
• ▢¼ cup water
• ▢3 tablespoons bourbon
• ▢3 tablespoons dark brown sugar

Instructions

1. Cut bacon into ½” pieces, then place in 12-inch skillet and cook until crisp, but not burned. Remove from bacon grease (save grease) and set aside bacon to use as garnish.
2. Add onion to bacon grease and sauté until onion is translucent. Add minced garlic, and cook just until garlic blooms (softens and releases it’s oil) approximately 15-30 seconds.
3. Add green beans, pepper, salt and red pepper flakes then cook until the beans begin to show brown spots, 6-8 minutes over medium heat.
4. Add water, cover and cook 2 minutes. Beans should still be bright green and crisp.
5. Add bourbon and brown sugar and cook 4-5 minutes, uncovered, until beans are barely crisp. Stir often.
6. Taste the beans and add salt, if needed.
7. Sprinkle beans with crisped bacon and serve.

Bread Pudding with Bourbon Caramel Sauce

½ Cup Raisins

¼ Cup Bourbon

4 Cups Stale French Bread

2 Cups Heavy Cream

¾ Cup Sugar

1t Cinnamon

2 Large Eggs

1 T Vanilla

½ cup chocolate chips

1. In small bowl combine raisins and bourbon, let stand at least 30 minutes preferably overnight.
2. In large bowl combine bread cubes and cream. Set aside.
3. Preheat oven 350. In bowl whisk together sugar, cinnamon, eggs, vanilla and raisins with their liquid.  Add this mixture to the bread mixture and fold together. Mix in chocolate.
4. Place 1 ½ t butter in individual ramekins, put in oven to melt. Scoop bread mixture into them and bake until pudding is firm and knife inserted into the center comes out clean.  Approximately 30 minutes.
5. Serve warm with scoop of ice cream and the bourbon caramel sauce.

Bourbon Sauce

½ Cup Sugar

1 large Egg

1 Stick of Butter

¼ Cup of Bourbon

1. In small bowl set over simmering water, whisk the sugar and egg together until warm to the touch and beginning to fluff up. Whisk in the melted butter; whisk in the bourbon.
2. Pour the sauce over each serving.