Butternut Squash Pasta Carbonara and much More!

Sweet Potato Avocado Salad with Goat Cheese and Creamy Cider Dressing 

Braised Chicken thighs with Acorn Squash and Mustard Greens 

Butternut Squash Pasta Carbonara with Rosemary Bacon 

Fresh Fruit Cobbler

Fresh Pasta Dough

yield: 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.

 

 

 

 Butternut Squash Pasta Carbonara with Rosemary Bacon

  Yield: 2

1 pasta recipe, prepped, rolled out and cooked

½ cup pasta water

½ cup butternut squash mashed

2 tablespoons fresh thyme leaves

Red pepper flakes to taste

Salt and pepper to taste

2 cloves garlic, minced

4 slices bacon chopped

2 tablespoon chopped fresh rosemary

1/2-1 teaspoon cayenne pepper

2 teaspoons honey

2 large egg yolks

1 cup grated parmesan cheese, plus more for serving

2 tablespoons butter

In a pan over medium high heat add bacon and begin to cook. Cook for 3 minutes then add rosemary. Allow to cook until bacon is to desired crispiness then turn heat off and remove bacon from pan. Add thyme, garlic, and cayenne pepper to pan. Stir in butternut squash, cheese, honey and egg yolks. Slowly add pasta water while stirring. Add cooked pasta and butter to pan and toss to coat. Season with salt and pepper, toss in bacon and serve.

 

 

 

 Sweet Potato Avocado Salad with Goat Cheese and Creamy Cider Dressing

  Yield: 2

2 cups arugula

2 cups romaine

1 sweet potato, roasted and diced

1 avocado, diced

¼ red onion, minced

¼ cup pumpkin seeds

1 cup homemade croutons

¼ cup goat cheese

¼ cup cranberries

¼ cup fresh basil and mint

¼ cup Greek yogurt

1 tablespoon mustard

2 tablespoons apple cider

1 teaspoon apple cider vinegar

Salt and pepper to taste

Red pepper flakes if desired

  In a bowl combine Greek yogurt, mustard, apple cider, apple cider vinegar, salt, pepper and red pepper flakes. Mix to combine. If you need to thin it out add more apple cider or a splash of milk. Add romaine, arugula, sweet potato, avocado, red onions, pumpkin seeds, croutons, goat cheese, cranberries, basil and mint. Toss until fully combined with dressing and serve.

 

 

 

 Braised Chicken thighs with Acorn Squash and Mustard Greens

  Yield: 2

2 skin-on, bone-in chicken thighs patted dry

Salt and pepper to taste

2 tablespoons vegetable oil

2 scallions, white and pale green parts sliced into 1-inch pieces, dark green parts thinly sliced

½ jalapeno, chopped

1, 2-inch piece ginger, peeled, thinly sliced

1 cup white wine

½ cup soy sauce

3 tablespoons dark brown sugar

2 tablespoons toasted sesame oil

2 cups low-sodium chicken broth

¼ acorn squash, halved lengthwise, seeds removed, sliced ½ inch thick

½ bunch mustard greens, tough stems removed, leaves torn

2 tablespoons unseasoned rice vinegar

2 teaspoons toasted sesame seeds

Cooked white rice (for serving)

Lightly season chicken thighs all over with salt and pepper. Heat vegetable oil in a large skillet over medium-high. Cook chicken, skin side down, until skin is browned and crisp. Transfer to a plate, placing skin side up (chicken will not be cooked through at this point). Cook white and pale green parts of scallions, jalapeno, and ginger in same pot, stirring often, until scallions and ginger are golden. Add wine, soy sauce, brown sugar, sesame oil, and broth and bring to a simmer, stirring to dissolve sugar. Add squash and arrange greens then place chicken skin side up on top. Bring to a simmer, and cook until squash is barely fork-tender and greens are wilted, 10–12 minutes. Increase heat to medium, and continue to cook until liquid is reduced by about two-thirds and has the consistency of thin gravy. Remove pot from heat remove chicken and drizzle vinegar over vegetables. Taste sauce; Add chicken back to pot, turning to coat in sauce, then scatter dark green parts of scallions and sesame seeds over top. Serve with rice.

 

 

 

Peach cobbler

  yield: 8

8 fresh or frozen peaches, peeled, pitted, and sliced into thin wedges

¼ cup sugar

¼ cup brown sugar

 ¼ teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 teaspoon fresh lemon juice

2 teaspoon cornstarch

1 cup flour

¼ cup sugar

¼ cup brown sugar

1 teaspoon baking powder

½ teaspoon salt

6 tablespoon butter, chilled and cut into small piece

¼ cup hot water

Preheat oven 425”F

In a large bowl combine peaches, ¼ cup sugar/brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss evenly and divide evenly among 8 ramekins that have been greased.

Bake in preheated oven for 10 minutes.

In a medium bowl combine flour, rest of both sugars, baking powder, and salt. Blend with chilled butter in your hands, or a pastry blender. Mix until mixture resembles corn meal. Slowly add in water and mix until just combined. Remove ramekins from oven, evenly divide mixture on top of each and place back into the oven until golden brown, about 30 minutes.

Remove cool slightly, serve warm with ice cream.

by

Pile on the Paella!!!

Pear and Baby Green Salad with Manchego cheese and honey

Potato frittata

Chicken, Shrimp and Chorizo Paella

Flan

Potato Frittata

1 large red potatoes peeled and cut into 1/2-inch cubes

1/2 cup diced onion

Salt and freshly ground black pepper

2 tablespoons olive oil, or to taste

3large eggs

2 tablespoons freshly grated Romano

Minced fresh parsley leaves

  1. Pat dry the potatoes and onions.
  2. In skillet set over moderate heat, heat 2 tablespoons of the oil until hot. Add the potatoes and salt and pepper and cook, stirring, for 1 minute. Add the onion and cook, stirring occasionally, until golden brown and just tender. Transfer to a plate.
  3. In a bowl, combine the eggs, Locatelli-Romano, and salt and pepper. and gently stir to combine.
  4. Add 1 to 2 tablespoons of oil to the skillet and heat it over moderate heat until hot. Add the vegetable and egg mixture and cook it over moderately low heat until golden brown and set on the underside. Invert a plate over the skillet and flip the frittata onto the plate.
  5. Add another tablespoon of oil to the skillet and slide the frittata back in, uncooked side down. Cook until completely set.
  1. Transfer to a plate and cut into wedges. Sprinkle with parsley.

 

 

Pear and baby greens salad with Manchego

  yield: 2

2 cups baby greens

1 pear, sliced

¼ cup toasted walnuts, chopped

1 ounce Manchego

3 tablespoons olive oil

1 tablespoon sherry vinegar

1 tablespoon water

1 teaspoon Dijon mustard

1 teaspoon honey

Salt and pepper to taste

in a small bowl combine water, vinegar, mustard, and honey. Combine well. At the slowest possible speed, drizzle in olive oil in and whisk super-fast. Add as much or as little salt and pepper as you’d like.

On a chilled plate lay a bed of greens, top with pears, walnuts, and cheese. Drizzle dressing on top and serve.

 

Spanish Paella Recipe (Seafood, Chicken, and Chorizo)

Ingredients

¼ cup olive oil

1 Spanish chorizo, cut into ½-inch discs (Andouille sausage is a good substitute)

4 boneless, skinless chicken thighs, cut into 1-inch pieces

2 teaspoons kosher salt, divided

½ teaspoon freshly ground black pepper, divided

1 large onion, diced

1 large carrot, peeled and diced

1 red bell pepper, diced

4 cloves garlic, minced

2 Tablespoons tomato paste

1 teaspoon smoked paprika

1 teaspoon saffron threads (about 2 pinches)

¼ cup chopped fresh parsley, divided (or carrot tops or chives)

2 cups Bomba rice or Calasparra rice

5 cups chicken broth or vegetable stock

8-12 ounces prawns or jumbo shrimp, peeled and deveined, tails on

8-12 ounce cleaned mussels, beards removed (optional)

½ cup frozen peas

Lemon wedges, for serving

Instructions

Heat the oil in a large skillet over medium to medium-high heat. Brown the chorizo on both sides for 2-3 minutes per side. Remove with a slotted spoon and set aside.

Add onion, carrot, bell pepper, and garlic and saute for 5-7 minutes until the onion is translucent. Add tomato paste and stir well, cooking for 1 minute. Add paprika, saffron, and season with 1 teaspoon salt & ¼ teaspoon pepper. Continue to cook and stir for 5 minutes.

Season chicken thigh pieces with remaining 1 teaspoon kosher salt and ¼ teaspoon pepper. Add chicken to the pan with the vegetables and oil. Return the chorizo to the pan. Cook and stir for 1 minute. The chicken will not be cooked through and that’s okay.

Add rice to the meat and veggies. Stir well to coat each of the rice grains in seasonings and oil from the pan.

Slowly pour the broth around the pan. Give the pan a shake to settle the rice grains but do not stir from this point onwards. You want a crusty layer of rice to form on the bottom of the pan. This is called the socarrat and it is key to a really good paella. Stirring not only prevents the crust from forming but it also results in mushy rice, which is not what you want in this dish.

Bring to a boil, then reduce heat to medium-low. Cook uncovered for 15-18 minutes, giving the pan a shake once or twice during the cooking process, but do not stir. If it sounds like the paella is drying out before the rice has cooked through, you can add a splash of extra liquid or reduce the heat a little more.

Add any seafood like shrimp, mussels, clams, or calamari at this point, if using, and sprinkle the peas on top. You can nestle the seafood down into the rice a bit. Whether you are adding seafood or not, continue to cook the paella uncovered for 5 more minutes until done (about 20 to 23 minutes total time after adding the liquid to the rice). The liquid should be mostly absorbed and the rice should be tender.

Remove the paella from the heat and let it rest for 10 minutes. Sprinkle with fresh parsley and serve with lemon slices.

Flan

Ingredients

  • 3/4cup granulated sugar
  • 1/4cup water
  • 14oz can condensed milk, preferably la lechera
  • 12oz can evaporated milk, preferably Carnation brand
  • 1 3/4cups heavy whipping cream
  • 1 1/2Tbsp vanilla extract, preferably Mexican Vanilla Extract
  • 5large eggs, room temperature
  • 1/4tsp fine sea salt
  • Berries to serve,strawberries, raspberries or blueberries, Optional for garnish

 

Instructions

Prep – Preheat the oven to 350˚F with a rack in the middle of the oven and bring a kettle of water to boil which you will need for the water bath. Take out a 9-inch by 2-inch round, non-stick cake pan so it’s ready to transfer melted sugar.

Make the Caramel – In a medium heavy saucepan, stir together sugar and water until dissolved. Bring to a boil over medium-high heat without stirring, about 3-5 minutes. Once you see it start to turn golden then start swirling the pan frequently over the heat until it’s the color of cinnamon, about 1-2 minutes, then remove from heat and continue swirling constantly for another 30 seconds as it turns amber-colored.

Immediately pour melted sugar into your round cake pan and quickly tilt your baking dish to spread the caramel over the bottom of the pan before it sets (be careful, that bottom of the pan will turn hot!). Set the pan aside and prepare the custard.

Make the Custard – In a blender add condensed milk, evaporated milk, heavy cream, vanilla, eggs, and salt. Blend for 1 minute on low speed (to avoid too much foam/bubbles). Strain the mixture through a fine mesh sieve lined with cheesecloth (cheesecloth is optional but helps break up the bubbles and foam.

Cover the cake pan with a sheet of foil, making sure the foil isn’t touching the top of the custard (you don’t want to bake your foil into your flan).

Make the Water Bath – Set the cake pan inside of a large roasting pan then set the roasting pan in your oven (it’s hard to carry the roasting pan after the water is in there). Pour hot water into the roasting pan, at least halfway up the sides of the cake pan, making sure it doesn’t reach the top of your baking pan or get inside your cake pan.

Bake at 350 for 70-80 minutes. When it’s done, jolt the pan and you should see a stiff jiggle in the center. If it seems too liquid/wobbly, bake for another 10 minutes. Remove from oven, uncover, transfer to a rack, and cool to room temperature. Cover with plastic wrap and refrigerate for at least 6 hours or overnight to fully set the custard.

To Serve – Run a knife around the edges of the pan (clean your knife periodically). Set a rimmed platter over the cake pan and holding the top and bottom with both hands, invert the cake onto the platter. If the cake doesn’t slide out easily, tap the cake pan until you feel it dislodging then lift the cake pan gently off the cake. Garnish with berries if desired and serve spooning extra caramel sauce over each slice.

 

 

by

Private Party June 21, 2024

Beef Tenderloin and Scallops

 Twice Baked Potato

Mixed Berry Romaine Salad

Creme Brulee

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Romaine and Berry Salad with Vinaigrette

yield: 2 servings

½ head Romaine lettuce, rinsed and cut in ½ inch slices

½ cup mixed berries

1 tablespoon champagne vinegar

3 tablespoons extra-virgin olive oil

¼ teaspoon fresh thyme, minced

3 tablespoons walnuts roughly chopped and lightly toasted.

1 teaspoon Italian parsley, minced

1 teaspoon honey

Sea salt and ground black pepper

  In a small mixing bowl, combine champagne vinegar, honey and thyme. Whisk to incorporate and add parsley. Pouring in the slowest steady stream possible, drizzle olive oil into bowl while whisking vigorously. If oil begins to pool, stop pouring and whisk until incorporated and oil is used. As emulsion forms, dressing will thicken and will not separate. Taste and adjust flavor with salt and pepper.

  Dry Romaine thoroughly. Using tongs, place a mound of lettuce on a chilled salad plate. Arrange sliced strawberries on top of lettuce and sprinkle with walnuts. Drizzle dressing over salad and serve immediately.

 

Scallops

  Yield: 2

6 scallops

Oil

4 tablespoons butter

 On a paper towel, lay scallops down and dry well..

In a small skillet over medium heat add oil. Once shimmering add scallops and allow to cook for 2-3 minutes. Flip and cook for 30 seconds.

Remove scallops from skillet.

Add butter to pan and brown, pour over scallops.

 

 

 

 Rosemary Crusted Beef Tenderloin with Garlic Herb Compound Butter and Asparagus

  Yield: 2

2 (6-ounce) Filet Mignon steaks, about 1 1/2 inch thick

1 tablespoons oil

2 tablespoon butter

1 teaspoons kosher salt

fresh ground pepper

fresh chopped parsley or dry –for garnish-

FOR THE GARLIC HERB BUTTER

1/4 cup butter softened

1 teaspoon fresh rosemary

½  tablespoon fresh thyme

1 garlic cloves minced

ASPARAGUS

1 bundle of asparagus

1 tablespoon oil

1 teaspoon complete seasoning

Remove steaks from the refrigerator and let them come to room temperature for about 30 minutes. Season both sides with salt and pepper.

Preheat oven to 400 degrees

On a sheet tray lined with parchment paper place asparagus, oil and seasoning. Cook for 10 minutes.

Heat a cast-iron or oven-safe skillet on high heat add olive oil and butter, once butter is melted and done foaming add steaks. Cook for 2 minutes then flip  cook for 7-8 minutes or until desired doneness. Using a meat thermometer you can check the temp. Rare – 120-125F, medium rare – 130-135F, medium – 140-145F, medium well – 150-155F and well done – 160-165F

In a small bowl add butter, herbs, and garlic and mix until combined.

Remove the skillet from the oven and add the garlic herb butter and let rest for 5 minutes. Serve with asparagus and garnish with fresh parsley and pan juices.

 

 

Twice-Baked Loaded Potatoes

2 russet potatoes

2 teaspoons olive oil

½ cup sour cream, plus more for serving

2 tablespoons unsalted butter, melted

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 cup shredded cheddar cheese, divided

½ cup scallions, thinly sliced, divided

2 strips bacon, cooked, crumbled yield: 2

Preparation

Preheat the oven to 400˚F (200˚C).

Rub each potato with 1 teaspoon of oil and prick the top with a fork.

Place the potatoes on a rimmed baking sheet and bake for 1 hour.

Transfer potatoes to a cutting board and cut in half.

Using a spoon, gently scoop out the inside flesh of the potatoes into a potato ricer and transfer to a medium bowl. Reserve the skins.

Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine.

Use a spoon to transfer the potato mixture back into the scooped out potato skins.

Bake for 10 minutes.

Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.

Top with sour cream, bacon, and the remaining scallions.

 

Classic Crème Brûlée

yield: 8 servings

4 cups heavy whipping cream

8 large egg yolks

½ cup sugar

2 tablespoons real vanilla extract or vanilla bean paste

½ teaspoon lemon zest

¼ teaspoon fine sea salt

Granulated sugar for Brûlée crust

Preheat oven to 325 degrees

  In a small mixing bowl, add egg yolks and beat well, whisking until yolks turn a pale yellow color.

  In a Medium saucepan, combine sugar and cream and heat on medium until mixture is approximately 170-180 degrees but do not boil. When steam begins to rise and small bubbles begin to form around the rim of the pan, turn off heat. Move bowl of yolks up against saucepan to limit spillage. Scoop 4 oz of hot liquid with a ladle and drizzle it into yolks while whisking it in. Add another ladle full being sure to whisk as it is poured to prevent eggs from cooking, gradually increasing speed. Repeat until ¾ of liquid has been added and bottom of bowl is hot. Return egg and cream mixture to saucepan and whisk to combine.

  Strain mixture through a fine-mesh sieve into a large measuring cup. Pour 4oz into each ramekin and set in roasting pan. Top off each ramekin with remaining custard. Fill roasting pan with 1 inch hot water around ramekins and place on oven rack in upper 1/3 of oven. Bake for 30-40 minutes, until custard is firm but jiggles when shaken. Remove from water bath and set on cooling rack for 15 minutes, then transfer to cooler to chill.

  Sprinkle top of each baked custard with granulated sugar and using a torch, broil sugar until medium brown and bubbling. Let stand 3 minutes for candy crust to harden and serve.

by

Private Party June 20, 2024

Steak Au Poivre

Fresh Pasta with Ala Vodka sauce

Balsamic roasted vegetables

Toffee Brownie Trifle

Fresh Pasta Dough

yield: 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.

 

Vodka Sauce

Yield 2:

 1/2 pasta dough recipe, rolled out and cut into desired sized strips

1 teaspoon oil

1/2 onion, chopped

2 garlic cloves minced

1/3 cup vodka

1 cup crushed tomatoes

1/2 cup heavy cream

2 tablespoons butter

2-4 basil leafs, chiffanoned

Salt and pepper to taste

In a large skillet over medium heat add oil when warm add onions to the pan and cook until soft. Add garlic and cook for 1-2 minutes. Add vodka and allow to reduce down until almost dry. Add crushed tomatoes and heavy cream. Bring up to a simmer then add butter and basil. Cook for 5 minutes then add chicken, season to taste with salt and pepper.

Boil pasta until it floats then remove and place directly into sauce.

 

Steak Au Poivre

2thick-cut Steaks Beef Tenderloin or NY Strip steak, 6-8 ounces, about 1 1/2 – inches thick

Coarse salt

1 Tablespoon whole black peppercorns crushed

1/2 Tablespoon butter

1 teaspoon olive oil

1/4 cup Cognac

1/4 cup heavy cream

Instructions:

  1. At least 30 minutes up to an hour before cooking remove the steaks from the fridge. Sprinkle all sides of steaks with salt. Just before cooking, pat steaks dry with paper towel to remove any excess moisture. Generously coat all sides of steaks with the fresh ground black pepper, pressing it into the steaks.
  2. Heat a large heavy cast iron skillet over medium high heat. Add butter and olive oil. Just as butter begins to smoke, place steaks in pan for medium rare, cook for 4 minutes on each side. Adjust cook time for desired doneness, using a meat thermometer for doneness. Transfer to plate, cover loosely with foil.
  3. Turn burners off. Carefully pour Cognac into hot frying pan. Carefully light the alcohol with a lighter and swirl the pan around until the flame burns out. Turn heat back on to medium. Whisking until sauce lightly thickens, about 6-8 minutes. Salt and pepper to taste, pour sauce over steaks.

Steak temperature:

Rare 125F, Medium Rare 135F, Medium 145F, Medium well 150F Well done 160F

 

Roasted Vegetables with Garlic and Balsamic

 

 

yield: 2 servings

10-12 oz assorted vegetables ( broccoli, cauliflower, red onion, zucchini or sweet potato)

4 garlic cloves, quartered

2 tablespoons extra-virgin olive oil

1 tablespoon fine balsamic vinegar

¼ teaspoon fine sea salt

Pinch of ground black pepper or more if preferred

Preheat oven to 400 degrees

  In a medium mixing bowl, toss vegetables with garlic, oil, balsamic vinegar salt and pepper until coated. Transfer to a rimmed baking sheet and roast at 400 until vegetable start to brown. Remove from oven and serve immediately.

 

Toffee Brownie Trifle

  Yield: 8

1 (18 ounce) package brownie mix (9×13 pan size)

2 1⁄2 cups cold milk

1 (3 1/2 ounce) package cheesecake flavor instant pudding or (3 1/2 ounce) package instant vanilla pudding

1 (3 1/2 ounce) package instant white chocolate pudding

8 ounces Cool Whip

2 -3 Heath candy bars, chopped (can also use packaged toffee bits)

Prepare and bake brownies as directed on package.

Cool completely, and then cut into 1-inch cubes.

Beat milk and pudding mixes on low speed 2 minutes.

Fold Cool Whip into pudding.

Place 1/2 brownies into dish, cover with 1/2 pudding mixture.

Repeat layers.

Refrigerate until needed.

Sprinkle top with Heath bits just before serving.

 

Nick’s Supernatural Brownies

1/2 pound/2 sticks/227 grams unsalted butter, cut into 12 pieces

1/2 pound/227 grams dark chocolate (60% is perfect), cut into 1/4-inch pieces

1 cup/200 grams firmly packed dark brown sugar

1 cup/200 grams granulated sugar

1 cup/135 grams unbleached all-purpose flour (spoon flour into dry-measure cup and level off)

1/4 teaspoon salt

4 large eggs

2 teaspoons vanilla extract

2 cups/about 200 grams pecan or walnut pieces, divided (optional)

9×13 pan

  1. Set a rack in the middle level of the oven and preheat to 350 degrees.
  2. In a medium saucepan melt the butter over medium heat. Let the butter start to sizzle and get very hot. Off heat add the chocolate. Shake the pan to submerge the chocolate and wait a minute. Whisk smooth.
  3. Place the brown sugar, granulated sugar, flour, and salt in the bowl of a stand mixer and mix with the paddle on medium speed until the mixture is very fine and powdery, 2 or 3 minutes.
  4. Add the eggs, one at a time, beating to incorporate between additions, followed by the vanilla.
  5. Remove the bowl from the mixer and thoroughly fold in the butter and chocolate mixture. Fold in three quarters of the nuts, if using.
  6. Scrape the batter into the prepared pan and smooth the top. Sprinkle with the remaining nuts, if using.
  7. Bake the brownies until they are slightly firm and no longer liquid in the center of the pan, about 40 minutes. Cool in the pan on a rack, then wrap in plastic and wait until the next day to cut them—they are still too soft immediately after cooling. To rush the process, chill the cooled and wrapped brownies for a couple of hours before cutting the brownies into 2-inch squares.

 

by

Private Party June 18, 2023

Roasted Blackberry Tenderloin

Cheesy Horseradish Potatoes

Balsamic Roasted Vegetables

Toffee Brownie Trifle

Cheesy Horseradish Mashed Potatoes

  Yield: 2

2 Russet Potatoes

A handful of salt

1 Bay Leaves

½ cup Half & Half Cream or heavy cream

2 Sprigs of Fresh Thyme or 1 teaspoon dried

4 tablespoons Unsalted Butter

¼ cup Sour Cream

2 tsp Prepared Horseradish

1/2 cup Shredded White Aged Cheddar

¼ cup Swiss or Gruyere

Salt & Pepper, to taste

Place potato pieces and bay leaves into a large pot, and cover with enough water so that the water is 1 inch over the potatoes. Add enough salt to the water so that the water is similar to seawater. Place over medium-high heat and cook until potatoes are fork-tender. Remove bay leaf

Using a potato ricer or a masher, mash the potatoes back into the empty pot. Add butter, infused cream, sour cream, horseradish, and cheese to the pot, and mix well until completely combined. Season with salt and pepper, and serve

 

Roasted Vegetables with Garlic and Balsamic

 

 

yield: 2 servings

10-12 oz assorted vegetables ( broccoli, cauliflower, red onion, zucchini or sweet potato)

4 garlic cloves, quartered

2 tablespoons extra-virgin olive oil

1 tablespoon fine balsamic vinegar

¼ teaspoon fine sea salt

Pinch of ground black pepper or more if preferred

Preheat oven to 400 degrees

  In a medium mixing bowl, toss vegetables with garlic, oil, balsamic vinegar salt and pepper until coated. Transfer to a rimmed baking sheet and roast at 400 until vegetable start to brown. Remove from oven and serve immediately.

 

Beef with blackberry sauce

Yield 2:

Beef tenderloin

Salt and pepper

 oil

Blackberry Sauce

1/2 cup red wine

1/4 cup roasted blackberries

2 tablespoons blackberry jam

¼ cup beef stock

2 tablespoons butter

Season Beef with salt and pepper. In a pan over medium high heat, add oil and beef. Cook until desired internal temp is reached.

Remove from pan and add red wine, roasted black berries, jam, beef stock and reduce down by half. Add butter and swirl to melt. Once melted turn heat off and serve on beef.

 

Toffee Brownie Trifle

  Yield: 8

1 (18 ounce) package brownie mix (9×13 pan size)

2 1⁄2 cups cold milk

1 (3 1/2 ounce) package cheesecake flavor instant pudding or (3 1/2 ounce) package instant vanilla pudding

1 (3 1/2 ounce) package instant white chocolate pudding

8 ounces Cool Whip

2 -3 Heath candy bars, chopped (can also use packaged toffee bits)

Prepare and bake brownies as directed on package.

Cool completely, and then cut into 1-inch cubes.

Beat milk and pudding mixes on low speed 2 minutes.

Fold Cool Whip into pudding.

Place 1/2 brownies into dish, cover with 1/2 pudding mixture.

Repeat layers.

Refrigerate until needed.

Sprinkle top with Heath bits just before serving.

 

Nick’s Supernatural Brownies

1/2 pound/2 sticks/227 grams unsalted butter, cut into 12 pieces

1/2 pound/227 grams dark chocolate (60% is perfect), cut into 1/4-inch pieces

1 cup/200 grams firmly packed dark brown sugar

1 cup/200 grams granulated sugar

1 cup/135 grams unbleached all-purpose flour (spoon flour into dry-measure cup and level off)

1/4 teaspoon salt

4 large eggs

2 teaspoons vanilla extract

2 cups/about 200 grams pecan or walnut pieces, divided (optional)

9×13 pan

  1. Set a rack in the middle level of the oven and preheat to 350 degrees.
  2. In a medium saucepan melt the butter over medium heat. Let the butter start to sizzle and get very hot. Off heat add the chocolate. Shake the pan to submerge the chocolate and wait a minute. Whisk smooth.
  3. Place the brown sugar, granulated sugar, flour, and salt in the bowl of a stand mixer and mix with the paddle on medium speed until the mixture is very fine and powdery, 2 or 3 minutes.
  4. Add the eggs, one at a time, beating to incorporate between additions, followed by the vanilla.
  5. Remove the bowl from the mixer and thoroughly fold in the butter and chocolate mixture. Fold in three quarters of the nuts, if using.
  6. Scrape the batter into the prepared pan and smooth the top. Sprinkle with the remaining nuts, if using.
  7. Bake the brownies until they are slightly firm and no longer liquid in the center of the pan, about 40 minutes. Cool in the pan on a rack, then wrap in plastic and wait until the next day to cut them—they are still too soft immediately after cooling. To rush the process, chill the cooled and wrapped brownies for a couple of hours before cutting the brownies into 2-inch squares.

 

 

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Summer Lovin’-Crab Louis & Beef Tenderloin

Crab Louis & Beef Tenderloin over Oven Roasted Potato Salad

Tomato, Corn & Watermelon Salad w/ Basil Vinaigrette

Berries & Cream Icebox Cake

Crab Louis

8 oz     Lump Crab Meat

2T        Butter

1          shallot minced

1rib      Celery minced

1T        chopped parsley & tarragon

3          cloves garlic minced

1/8t      cayenne

2T        Chili Sauce

2T        Dijon or Coarse Grain Mustard

1/2C    Heavy Cream

1t         Worcestershire Sauce

2          scallions finely sliced on the bias.

Tools needed: Small Sauce pot – mixing spoon

 

Method of Preparation:

  1. Over medium heat. In small sauce pan melt butter and sauté shallot, garlic until gold edges begin to form.
  2. Add celery and herbs & spices. Cook for another 2 minutes and then stir in Heavy Cream & Dijon. Simmer for 2-3 more minutes – it should thicken up well.
  3. Stir in chili sauce, Worcestershire and simmer for about 1 more minute. Add in crab meat and scallions.
  4. Turn burner off and hold warm to serve with Steaks.

Summer Lovin Surf & Turf Tenderloin

2          5-6 oz Beef Tenderloin Medallions

 

Steak Seasoning

1/2t      Old Bay Seasoning

1/4t      dry mustard

1/4t      white pepper

1/2t      black pepper

1/4t      salt

1oz      Cognac

2T        Butter

1 Recipe of Crab Louis

Tools Needed- Small Sauté Pan – Tongs – Foil

 

Method of Preparation

  1. Blot Steaks on paper towel and then season liberally.
  2. Preheat large sauté pan 250 degrees on induction – high on gas or electric.

            Turn on hood/Fan/ventilation [ maybe open a window it will get a little smoky]

  1. Drizzle some neutral oil [ vegetable, sunflower, grape-seed ]

            Look for a wisp of smoke and then add steaks.

            Leave the steaks for 2 minutes before flipping.

  1. After flipping let it cook for another 2 minutes for rare or

            4-5 minutes for medium or  7+ for medium well/well.

  1. Remove steaks to a piece of foil and tent.
  2. Add Cognac to deglaze pan and then swirl in butter.

Plate up recommendation: Start with about a 1/2 of the potato salad- Then set steak on top of that with a little pan sauce on top and allow to drip into salad – Then top with Crab Louis & garnish with some of the scallion or herbs.

Summer Lovin Warm Potato Salad

2C       Unpeeled – Yukon Gold Potatoes – Diced 1/2”

2 oz     shallot – chopped -1/2”

1T        Creole Seasoning  [recipe to follow]

1oz      Neutral Oil

2 oz     Mayonnaise

1 oz     Greek yogurt or Sour Cream

2t         Dijon Mustard

1/4t      Anchovy Paste

Splash or 2 of hot sauce

 

Creole Seasoning

1T        Black Pepper

1T        Onion Powder

1T        Garlic Powder

1T        Paprika

1T        Salt

2t         dry Thyme

1t         Cayenne Pepper [ this could be as much as 1 Tbs if desired]

Tools needed: small sheet pan- parchment- bowl – spoon/rubber spatula

 

Method of Preparation

  1. Preheat oven to 425 degrees.
  2. In a mixing bowl combine potatoes, shallot, oil and toss well. add spices and toss again.
  3. Transfer to a sheet pan and ensure you are have an even layer- no stacking.
  4. Bake for 20-25 minutes.
  5. Remove and allow to sit for a few minutes before mixing with the remaining ingredients.
  6. Add potato mixture back into the same bowl and add the last 5 ingredients. Toss well and serve while still warm.

 

Tomato, Corn & Watermelon Salad w/ Basil Vinaigrette

1 ear    white corn on the cob – roasted – CUT OFF THE COB

1          large heirloom or mighty vine tomato –  diced 1/2” pieces

2C       seedless watermelon – cubed 1/2” pieces

1T        grated pecorino romano

1t         coarse ground pepper

1oz      sundae nut topping

2oz      olive oil

2-3      cloves garlic paste

1t         honey

1T        sherry vinegar

2t         orange juice

Salt to taste

5-6      leaves fresh basil – chiffonade [thin ribbons]

Tools needed: mixing bowl – whisk – mixing spoon

 

Method of Preparation:

  1. Make Vinaigrette – combine vinegar, honey, garlic in bowl.
  2. As you are whisking -Gradually drizzle in olive oil. Whisk until smooth and slightly thickened and thoroughly combined or emulsified. Stir in basil.
  3. Add corn, tomato and watermelon to vinaigrette- toss thoroughly.
  4. Plate up and then sprinkle pepper, cheese and nuts over the top.

Notes: this salad works well with some alternative options.

            You could the watermelon with peaches or nectarines. Candied pecans , pepitas, pine nuts or peanuts could replace the nuts. Parmesan, Feta, Mozzarella, Manchego, aged Gouda or grated ricotta salata could replace the pecorino. Fresh Tarragon or Mint could replace the Basil.  Balsamic, White Balsamic, Lime Juice, could replace the vinegar. Citrus Zest, pomegranate arils, tajin would all be nice enhancements.

 

Berries & Cream Icebox Cake

18oz    Fresh or Frozen Strawberries or Raspberries

3/4C    Sugar

1t         Vanilla

1t         powdered gelatin

8 oz     Cream Cheese – room temperature

1/3C    Sugar

3C       Heavy Cream – Chilled

Fresh blueberries to garnish

40+      Chocolate Wafers [2 per serving]

Tools: blender, fine strainer – large sauce pan- large mixing bowl – stand mixer w/ whip attachment – spatula – piping bag or zip top plastic bags – ramekins or ceramic/glass baking dish

 

Method of Preparation

  1. Puree fruit and strain into a 3Qt sauce pan. Add sugar and vanilla and turn heat up to medium. Allow sugar to melt and liquid to thicken. Stir in gelatin until dissolved
  2. Transfer to a large mixing bowl. Allow puree to cool on the counter.
  3. While the puree cools – in the stand mixer with whisk attachment add cream cheese and sugar. Gradually increase power until the cheese whips up nice and fluffy.
  4. Reduce speed to low and add the heavy cream. Increase speed gradually. [ you do not want everything spitting out of the bowl.]
  5. Whip until almost doubled in volume.
  6. To the berry puree mix add HALF of the whipped cream and cheese mixture.
  7. Start assembling the cakes. you can pipe or spoon the cream mixtures.
  8. Berry Mixture – Cookie – Cream Mixture – Repeat.
  9. Allow to sit in the refrigerator 3-4 hours.
  10. Garnish with fresh berries on top.

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Private Party June 13, 2024

Fresh Hand-Made Pasta Dough

 Savory Meatballs Fresh Marinara Sauce

 Chicken and Fettuccini with Tarragon Cream Sauce

 Strawberry Gelato

Fresh Pasta Dough

yeild: 2 servings

1 ¼ cups (6.25oz) 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.

 

Zesty Basil Marinara Sauce

Yeild: 2 servings

1 tablespoon vegetable oil

1 15 oz can whole peeled tomatoes (crushed tomatoes can be used for smoother sauce)

1 teaspoon garlic, minced

2 tablespoons basil, cut into thin ribbons or hand torn

½ cup water

¼ teaspoon crushed red pepper flakes

Sea salt and black pepper to taste

  To a medium saucepan, add oil and preheat until oil begins to shimmer. Add garlic and saute for 30-60 seconds or until garlic browns lightly around the edges and becomes aromatic. As soon as garlic begins to brown slightly, add water. Scrape bottom of pan to remove any garlic (deglaze)

  Set heat to medium-low and add tomatoes. Using a wooden spoon, mix ingredients until fully incorporated. Add basil and pepper flakes and stir. Set heat to low, adding water if needed so sauce does not become too thick and burn. Simmer for 60 minutes minimum to caramelize the natural sugar in the tomatoes making the sauce taste less acidic. Season with salt and pepper and remove from heat.

 

Savory Meatballs

yield: 12 1oz meatballs                                                                

8 oz ground chuck (80% lean)

2 tablespoons yellow onion, minced

1 small garlic clove, minced

½ cup bread crumbs

2 tablespoons whole milk

1 teaspoon tomato paste

¼ teaspoon fine sea salt

Pinch ground black pepper

½ teaspoon parmesan cheese, grated fine plus more for garnish

1 teaspoon fresh Italian parsley, chopped.

1 egg

Preheat oven to 350 degrees

  In a small mixing bowl, combine cubes bread and milk, mixing frequently to saturate bread. Mash into a chunky paste by hand, then add ground beef and sausage. Add remaining ingredients and using a wooden spoon, mix until just blended but do not overmix.

  Use a small scoop or disher to portion meatballs into desired size. Pick up each portion and roll between hands to form a tight ball. Place on a parchment lined baking sheet and continue until all portions are rolled. Place close together but do not compress or meatballs will be “meatcubes”.

  Bake for 8-10 minutes until meatballs brown slightly and are firm to the touch. Lowest internal temperature should be 145 degrees. Transfer to pot of marinara sauce and simmer until ready to use. Garnish with chopped parsley and grated cheese if desired

`

Fettuccini with Tarragon Chicken Cream Sauce

yeild: 2 servings                                                                           

8 oz boneless skinless chicken thighs, cut in 1 inch cubes

4 oz mushrooms, cut in half

1 ½ tablespoons unsalted butter, divided

1 clove garlic, minced

2 teaspoons chopped fresh tarragon

1/2 cup chicken stock

1 cup heavy cream

½ teaspoon sea salt

Pinch ground black pepper

1 tablespoon fresh Italian parsley, chopped

1 tb flour

2 tablespoons unsalted butter

  In a medium skillet, add 1 tablespoon butter and melt at medium heat. When foam subsides, add chicken and sear until caramel brown on bottom. Turn chicken using a fish turner and brown as evenly as possible on all sides. Add mushrooms and cook for 3-5 minutes, until mushrooms are browned and tender. Clear a well in the center of the skillet and add remaining butter and when melted, add garlic. Sauté until fragrant and just beginning to brown. Sprinkle the flour over everything and stir in, then Immediately add chicken stock, then tarragon and reduce by half. Add heavy cream and reduce heat to simmer.

  Starting with only half, add roux and cook for 3-5 minutes. If desired thickness is not reached, add more roux and cook to activate. Taste and season with sea salt and ground black pepper.

  Place cooked Fettuccini in a large mixing bowl and add half of chicken and sauce. Toss to coat but do not break up pasta. Transfer to a pasta serving bowl and ladle remaining chicken and sauce over top. Garnish with chopped parsley and/or fresh herbs.

 

Strawberry Gelato

2 cups chopped strawberries

   1 cup sugar (divided)

       1 cups heavy cream

           2 cup whole milk

            1/2 tsp vanilla extract

  1            dash salt


Instructions

  • Freeze ice cream bowl of a 2QT ice cream maker overnight.
  • Mix chopped strawberries with 1/2 cup sugar in a medium sized bowl. Allow to set for about 15 minutes so strawberries release their juices.
  • Blend strawberries up in a blender or food processor.
  • In a large bowl combine strawberry mixture with heavy cream, whole milk, vanilla extract, salt and remaining sugar. Set aside.
  • Pour strawberry cream mixture into prepared ice cream maker. Allow to run according to manufactures instructions (Mine is about 30 minutes.)
  • For scoopable ice cream, scoop ice cream into a bread loaf pan and cover with plastic wrap. Place in the freezer for 6 hours up to overnight.

by

Kids Camp 2024 June 10-14

Day 1 

Skillet taco bake 

Spanish rice 

Fruit salsa 

Choc chip one sheet pan cookie

Skillet Taco Bake   serves 4-6

1 tablespoon olive oil

1 yellow onion, chopped

1 red bell pepper, chopped

1 poblano pepper, chopped or Jalepeno

1 1/2 pounds ground turkey or chicken or beef

1 Tablespoon milk (optional)

2 tablespoons chili powder

1 teaspoon kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon paprika (smoked paprika is great here if you have it)

1/4 teaspoon ground cayenne

One 14.5-ounce can fire-roasted tomatoes

1 cup frozen corn kernels

1/2 cup cooked black beans, drained and rinsed

1 1/2 cups Mexican-blend shredded cheese

Garnishes:

1 ripe avocado, pitted, peeled and sliced or Guacamole

5 scallions, white and light green parts only, sliced on the diagonal

3 to 4 tablespoons chopped fresh cilantro

Salsa, and finely shredded lettuce, Tortilla chips (Scoops work great!), for serving

Directions

Heat the oil in a large cast-iron skillet over medium-high heat. Add the onion, red pepper and poblano and cook until softened, about 5 minutes. Add the ground beef and cook, breaking apart with the back of a wooden spoon, until no pink remains, about 10 minutes. Add the milk and cook until the milk is absorbed.

Add the chili powder, salt, garlic powder, onion powder, oregano, cumin, red pepper flakes, paprika and cayenne and stir to combine. Let it simmer a few minutes. Add the fire-roasted tomatoes, corn and black beans and bring to a simmer, then reduce the heat to low and simmer until the liquid has reduced slightly, about 10 minutes.

Sprinkle the cheese over the top of the skillet, then cover and turn the heat off. Let sit for a few minutes for the cheese to melt from the residual heat.

Serve right from the skillet with garnishes of avocado, scallions, and cilantro and with tortilla chips alongside.

 

 

 

Spanish Rice  (AKA Mexican Rice)              2 servings

2 Tablespoons oil

¼ cup chopped onion

½ teaspoon salt, ¼ teaspoon pepper or red pepper flakes

¼ teaspoon cumin

½ teaspoon oregano

1-2 cloves minced garlic

1 Tablespoon tomato paste or sauce

½ cup long grain rice (also can use Basmati)

1 cup chicken stock or water

Black beans or red kidney beans (optional)

Over medium high heat, in a medium sized saucepan, add oil. When heated through, add the onion, salt and pepper and saute until tender and translucent. Add the cumin, oregano and the garlic. Add the rice.

Saute until the rice is a light brown. Add the tomato paste or sauce. Cook for about 1 minute.

Add the stock or water and stir. Bring to a boil, cover and reduce to simmer. Let the rice simmer for 20 minutes. DO NOT UNCOVER!

After 20 minutes, uncover and taste the rice to make sure it is tender. If it is done, add the beans and mix, using a fork to fluff the rice also

 ( if the rice is not done, cover and cook for another 5 minutes or so.)

 

 

 

Fruit salsa

1 cup strawberries

1 medium orange

3 kiwi

1 cup pineapple

1 Tablespoon lemon juice

1 ½ teaspoons sugar

Chop all the fruit and put into a bowl.  Add the lemon juice and sugar.

Cinnamon chips

 10 Flour tortillas (8 inch0

¼ cup melted butter

1/3 cup sugar

1 teaspoon cinnamon

To make chips, preheat oven to 350*. Brush the tortillas with the melted butter. Cut into wedges.

 Combine the sugar and the cinnamon in a small bowl. Sprinkle on the tortillas. Place on a baking sheet and bake for 5-10 minutes until crisp. Serve with  fruit salsa.

 

 

 

 

Sheet pan Chocolate Chip Cookie 

3 2/3 cups minus 2 Tablespoons all-purpose flour

 3 1/2 teaspoons cornstarch

1 1/4teaspoons baking soda

1 1/2 teaspoons coarse salt

1 ½ sticks unsalted butter, room temperature

1 ¼ cups light brown sugar

1 cup plus 2 teaspoons sugar

2 large eggs

2 teaspoons vanilla extract

1 pound bittersweet or semi-sweet chocolate chips

Pre-heat oven to 350*. Line a sheet pan with parchment paper.

Sift flour, cornstarch, baking soda and salt into a large bowl. Set aside.

Using a mixer set on medium-high speed, cream butter and sugars together until light.

Add eggs, one at a time, mixing well after each one. Stir in vanilla.

Reduce mixer speed to low and add the bowl of dry ingredients and mix just until the flour disappears.

Stir in chocolate chips. Spread batter onto the sheet pan and using a spatula (or water on your hands if necessary), spread cookie mix almost to the edge of the pan. Leave about 1” on each side. Batter will spread!

Bake until golden brown but still soft, about 18-25 minutes. Transfer sheet pan to a wire rack and cool for 10 minutes. 

Day 2

Breakfast Pizza 

Sausage, Biscuit and gravy bake 

Apple Salad 

Strawberry Cheesecake Shakes

Breakfast Pizza

Ingredients

1 8- count tube of crescent rolls

1 package of sausage or bacon or ham-COOKED and fat drained

1 cup frozen hash brown potatoes- THAWED

1 cup cheddar cheese- shredded (or any type of hard cheese)

5 eggs- beaten with ¼ cup milk

Salt and pepper

2 Tablespoons grated parmesan cheese

Heat your oven to 375*. Separate crescent rolls into triangles. Place on a ungreased 12” pizza pan (NO HOLES!) with the points towards the center of the pan. Press and form the crust and the edges, sealing all the perforations.

Spoon the meat over the crust, and then sprinkle the potatoes on top of the meat. Top with cheddar cheese.

In a bowl, beat the eggs with the milk and season with salt and pepper. Gently pour the eggs over the crust, distributing them as evenly as you can. Sprinkle with the parmesan cheese.

Bake for 25-30 minutes until edges are slightly brown and eggs are cooked.

Tips- this pizza can be personalized with your choice of meat, cheese and herbs or spices.

 

Breakfast Pizza

Ingredients

1 8- count tube of crescent rolls

1 package of sausage or bacon or ham-COOKED and fat drained

1 cup frozen hash brown potatoes- THAWED

1 cup cheddar cheese- shredded (or any type of hard cheese)

5 eggs- beaten with ¼ cup milk

Salt and pepper

2 Tablespoons grated parmesan cheese

Heat your oven to 375*. Separate crescent rolls into triangles. Place on a ungreased 12” pizza pan (NO HOLES!) with the points towards the center of the pan. Press and form the crust and the edges, sealing all the perforations.

Spoon the meat over the crust, and then sprinkle the potatoes on top of the meat. Top with cheddar cheese.

In a bowl, beat the eggs with the milk and season with salt and pepper. Gently pour the eggs over the crust, distributing them as evenly as you can. Sprinkle with the parmesan cheese.

Bake for 25-30 minutes until edges are slightly brown and eggs are cooked.

Tips- this pizza can be personalized with your choice of meat, cheese and herbs or spices.

 

Awesome Apple Salad

2 green apples- cored and chopped.

2 red apples-cored and chopped.

¼ cup toasted slivered almonds or pecans-optional

¼ cup dried cranberries

¼ cup dried cherries or celery

1 cup vanilla yogurt

Lemon juice and lemon zest

Lettuce (to make cups)

In a medium size bowl, add the apples and squeeze lemon juice on them so they don’t turn brown.

Add the almonds, cranberries, cherries, and lemon zest. Stir together.

Add the yogurt and mix.

Tear the lettuce into big pieces and place it into small bowls to cover the bottoms.

Spoon the Apple salad on top of the lettuce cups.

Equipment needed: cutting board and knife, apple corer.

 

Strawberry Cheesecake Shakes   Makes 6

1 12 oz pkg frozen strawberries (or raspberries) THAWED!

1 3 oz pkg cream cheese- ROOM TEMP!

¼ t vanilla or almond extract

1-quart vanilla ice cream, softened

2 12oz bottles or cans of cream soda

Fresh strawberries

In a blender, combine the thawed strawberries, cream cheese, extract, ½ of the vanilla ice cream and 1 bottle or can of cream soda. Cover and blend until smooth.

Divide the blended mixture into 6 tall 16oz glasses, preferable chilled. Add a scoop of ice cream to each of the glasses. Top with remaining soda. Garnish with a strawberry on rim of glass.

Day 3 

Chicken pot pies with puff pastry 

Caesar salad 

Bruleed banana fool

Chicken Pot Pies with Puff Pastry

1 Tablespoon butter

1 Tablespoon olive oil

1/3 cup celery small dice

1/3 cup onion small dice

1/3 cup carrots small dice (or a 10 oz frozen pkg of mixed vegetables-thawed)

1 teaspoon garlic minced.

1 teaspoon thyme

½ teaspoon turmeric (optional but gives the sauce a great color)

1 ½ teaspoons Italian seasoning

2-3 cups chicken broth

1/4 cup flour

3 cups cooked shredded chicken.

½ cup cream or half and half

1 pkg puff pastry-thawed in refrigerator until ready to use.

1 egg beaten in a small bowl.

Directions

In a large skillet, add the olive oil and the butter. After the butter foams, add the celery, onion, and carrots. Sauté until the vegetables are soft and translucent. Add the garlic, thyme, turmeric, and Italian seasoning. Salt and pepper to taste.

Sprinkle the flour over the vegetables and cook for about 1 minute. Slowly add the chicken broth, stirring as you add it to create a smooth sauce. When the sauce thickens, add the cream and the chicken. Let the mixture simmer for about 5 minutes. At this point you can cool and refrigerate until ready to bake.

Heat oven to 400*. Pour the mixture into an oven safe baking pan or dish.

Lay the puff pastry on a mat and cut it to fit the top of the baking dish. Lay the pastry on top, slice some vent holes in the top and brush with a beaten egg. Bake until the puff pastry is crisp and browned.

(You can lattice the puff pastry or make individual pies-or use pie crust to make pockets) 

 

 

Caesar Salad and Homemade Caesar Salad Dressing

Servings: 6 servings

Ingredients

4 cups hearty day old bread, torn into 3/4-inch pieces

2 Tbsp olive oil

2 large Romaine hearts (or 1 head Romaine lettuce), chopped

1/4 cup finely shredded parmesan

Dressing

3/4 cup mayonnaise

1 1/2 Tbsp fresh lemon juice

1 tsp Dijon mustard

1 tsp Worcestershire

4 anchovies packed in oil, drained, minced then mashed

1/4 cup finely grated parmesan

2 garlic cloves, minced (2 tsp)

Salt and freshly ground black pepper

Instructions

Preheat oven to 375 degrees F. Place bread pieces close together on a rimmed 18 by 13-inch then drizzle slowly and evenly with olive oil, then toss to coat.

Spread bread across baking sheet. Bake in preheated oven until golden brown and crisp, tossing once halfway through, about 15 – 20 minutes total.

Meanwhile, in a mixing bowl whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire, anchovies, garlic, 1/4 cup parmesan and season with salt and pepper to taste (you may only need a pinch of salt, then about scant 1/2 tsp pepper).

Place lettuce in a large bowl, pour in dressing then toss to evenly coat with dressing, then toss in croutons and remaining parmesan.

Serve salad immediately.

 

Bruleed Banana Fool   4 servings

Ingredients

4 very yellow bananas (not brown), sliced into 1/2-inch rounds.

1 tablespoon granulated sugar, plus more for dusting

8 ounces mascarpone, at room temperature

1 8oz container of Cool Whip (or homemade whipped cream)

Banana instant pudding- made according to package directions.

1/2 teaspoon vanilla extract

Kosher salt

16 butter cookies

Maraschino cherries

Directions

Place the banana slices on a baking sheet lined with nonstick aluminum foil. Dust with sugar and place under the broiler until the sugar caramelizes (or use a kitchen torch). Remove and set aside.

 In a large bowl or stand mixer, add the mascarpone and Cool Whip. Whip until fluffy, then add the vanilla with a pinch of salt and continue to whip until smooth, but firm.

Make the pudding according to package directions.

Crumble all but 4 of the cookies.

In sundae or serving glasses, add some crumbled cookies to the bottom, top with a couple spoonsful of pudding, then a few banana slices, then some of the Cool Whip mixture, and repeat until you get to the top. Add a couple of slices of banana and a whole cookie and a maraschino cherry to the top of each. Chill until ready to serve.

Day 4

Day at the Ballpark

Homemade Pretzels

Nachos with Cheese Sauce

 Chili Dogs

Summer Fruit Salad

 Cotton Candy

Homemade Soft Pretzels

Ingredients

1 1/2 cups warm (110 to 115 degrees F) water

1 tablespoon sugar

2 teaspoons kosher salt

1 package active dry yeast

22 ounces all-purpose flour, approximately 4 1/2 cups

2 ounces unsalted butter, melted

Vegetable oil, for pan

10 cups water

2/3 cup baking soda

1 large egg yolk beaten with 1 tablespoon water

Pretzel salt

Directions

  1. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
  2. Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
  3. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
  4. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
  5. Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Homemade Nacho Cheese Sauce

Ingredients

▢ 2 tablespoons salted butter

▢ 2 tablespoons all-purpose flour

▢ 1 cup milk

▢ 8 ounces cheddar cheese or processed American cheese

▢ 1/8 teaspoon cayenne pepper

Instructions

Melt butter in a saucepan over medium-high heat.

Whisk in flour and cayenne pepper and cook 1 to 2 minutes.

Whisk in milk and bring to a simmer.

Reduce the heat to low and add in cheese.

Stir until cheese is melted.

 

The Best Hot Dog Chili Recipe

Ingredients

1 pound lean ground beef

3 cloves garlic, minced

1 small white onion, chopped

1 tablespoon apple cider vinegar

1 tablespoon brown sugar

1 14.5-ounce can crushed tomatoes

1 cup beef broth

½ teaspoon cumin

¼ teaspoon garlic salt

pepper, to taste

Optional Ingredients

shredded cheddar cheese

chopped red onions

Directions

In a large saucepan, brown the garlic and onion. Cook until fragrant and light brown.

Add the ground beef and cook until there’s no more pink in the meat.

Once the meat is just cooked, add in the crushed tomatoes, beef broth, brown sugar, apple cider vinegar, cumin, garlic salt, and pepper. Stir to combine.

Let the chili simmer on medium-low and reduce for 15 minutes.

Serve the chili on top of hot dogs and garnish with shredded cheddar cheese and chopped red onions.

 

Summer Fruit Salad (with Honey Lime Dressing)

Ingredients

▢ 3 cups watermelon chopped

▢ 3 kiwis chopped

▢ 2 cups grapes halved

▢ 2 cups strawberries chopped

▢ 1 cup blueberries

▢ 1 cup raspberries

▢ 1 cup mango pitted and diced

▢ 2 oranges sectioned

Dressing (Optional)

▢ ½ lime juiced

▢ 1 tablespoon honey

  1. Place all fruit salad ingredients in a large bowl.
  2. If using, mix honey and lime and pour over fruit salad.
  3. Gently toss to combine.

 

Funnel Cake Recipe

Ingredients

▢ 2 cups all-purpose flour (250g)

▢ 2 Tablespoons granulated sugar

▢ 1 teaspoon baking powder

▢ ½ teaspoon salt

▢ 1 cup whole milk¹ (236ml) (or more, if needed, see note 1)

▢ 2 large eggs lightly beaten

▢ ½ teaspoon vanilla extract optional

▢ Vegetable oil for frying

▢ Powdered sugar for dusting funnel cakes

Instructions

In a medium-sized bowl, whisk together flour, sugar, baking powder, and salt until well-combined.

In a separate bowl, whisk together milk, eggs, and vanilla extract (if using) until well-combined.

While whisking, gradually add dry ingredients to wet, stirring until mixture is smooth and combined. Set aside.

Fill a medium-sized saucepan 2-3” deep with vegetable oil. Set on stovetop over medium-low heat and place a candy thermometer in the oil (make sure the tip of the thermometer is in the middle of the oil and not touching the bottom or it will read hotter than the actual temperature of the oil). Heat oil to 370-375F (187-190C).

Once oil is heated, portion about ⅓ – ½ cup of batter into a liquid measuring cup². Slowly drizzle batter into oil in a thin stream, swirling and criss-crossing the batter over itself. Fry on each side until golden brown (about 90 seconds per side) then remove to a paper-towel lined plate.

Dust with powdered sugar and serve warm.

Repeat with remaining batter but make sure that oil returns to temperature in between batches.

 

Day 5

Backyard BBQ

Salad with Homemade Ranch Dressing

Cornbread Muffins

Mac and Cheese

 BBQ Sauce

Grilled Chicken Legs

 Apple Turnovers

Ranch dressing

  yeild: 2

¼ cup mayonnaise

¼ cup buttermilk

2 tablespoons sour cream

¼ teaspoon fresh chives

¼ teaspoon fresh parsley

¼ teaspoon fresh dill

¼ teaspoon garlic powder

¼ teaspoon onion powder

Salt and pepper to taste

In a chilled mixing bowl combine all ingredients and mix well. Once fully combined adjust seasoning with salt and pepper.

Sweet Cornbread

▢ ¾ cup milk

▢ ⅓ cup honey

▢ 2 large eggs, whisked

▢ 1 cup all-purpose flour

▢ 1 cup yellow cornmeal

▢ ½ cup granulated sugar

▢ 2 teaspoons baking powder

▢ 1 teaspoon Kosher salt

▢ ½ cup salted butter, melted and cooled slightly

Instructions

Preheat the oven to 350°F. Butter a 9×9-inch baking dish.

In a large measuring cup or small bowl, whisk together milk, honey, and eggs.

In a large bowl, mix the flour, cornmeal, sugar, baking powder, and salt with a wooden spoon. Add in the milk mixture and stir just until combined. Stir in the melted butter, being careful not to overmix.

Pour evenly into baking dish. Bake 30 minutes, or until a toothpick inserted in the center comes clean from the center.

Let cool slightly before serving. Slice into 16 squares. Best served warm with a little butter and honey, if desired, on top

 

The BEST Homemade Baked Mac and Cheese

Ingredients

  • 16oz elbow macaroni, cooked (or other tubular pasta)
  • 1tbsp extra virgin olive oil
  • 6tbsp unsalted butter
  • 1/3cup all purpose flour
  • 3cups whole milk
  • 1cup heavy whipping cream
  • 4cups sharp cheddar cheese shredded
  • 2cups Gruyere cheese shredded
  • salt and pepper to taste
  • 1 1/2cups panko crumbs
  • 4tbsp butter melted
  • 1/2cup Parmesan cheese shredded
  • 1/4tsp smoked paprika (or regular paprika)

Instructions

  1. Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside.
  2. Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
  3. Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
  4. Melt butter in a deep saucepan, dutch oven, or stock pot.
  5. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
  6. Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
  7. Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
  8. Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
  9. Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
  10. In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

 

BBQ Sauce

Ingredients

  • ▢1 ½ cups ketchup
  • ▢3 tablespoons apple cider vinegar
  • ▢2 tablespoons worcestershire sauce
  • ▢¼ cup brown sugar
  • ▢1 teaspoon paprika
  • ▢¼ teaspoon cayenne pepper
  • ▢1 teaspoon garlic powder
  • ▢2 teaspoons onion powder
  • ▢1 teaspoon salt
  • ▢3 tablespoons molasses
  • ▢2 teaspoons mustard
  • ▢water – as needed, optional

Instructions

  1. Whisk together all ingredients in a medium sauce pan. Bring to a boil, then reduce to a simmer, cover and cook 15 minutes stirring occasionally.
  2. As the sauce simmers, feel free to add a few tablespoons of water to thin sauce to desired consistency.
  3. Sauce may be served immediately but if you have some extra time, cover and chill for at least 1 hour for best flavor. Enjoy!

 

Grilled Chicken Drumsticks

Ingredients

Chicken Drumsticks

2 lb. chicken drumsticks (legs)

1/2 cup bbq sauce choose a bbq sauce that aligns with your dietary restrictions.

2 Tablespoons olive oil

BBQ Spice Blend

3/4 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/4 teaspoon onion powder

1/4 teaspoon cayenne pepper, optional

Instructions

Make the bbq seasoning spice blend by measuring out the salt, pepper, smoked paprika, garlic powder, onion powder, chili powder, and cayenne powder (if using), and adding each to a small dish. Stir with a spoon.

Pat each chicken drumstick with a few paper towels to fully dry the skin. Drizzle the chicken with oil and season with the spice blend. Mix well to coat each piece of chicken thoroughly.

Gas grill: Preheat your grill to medium-high heat (about 400°F). Add the chicken drumsticks to clean, well-oiled grates, and cook. Turn each piece after a few minutes, until the skin is browned and crispy on all sides.

Lower the heat to medium low (about 300°F), and close the grill. Cook for about 25 minutes, stopping halfway through to turn the chicken once.

Charcoal grill: Create two heat zones (one with medium high heat and one with medium-low heat) by moving most of the charcoal to one side of the grill.

Begin by placing the pieces of chicken directly over the heat source, turning every few minutes as the skin browns.

Once the skin is browned and crispy, move the chicken away from the heat source, to the indirect (medium-low) heat zone. Cover and cook for about 25 more minutes, stopping halfway through to turn the chicken.

Last, brush each piece of chicken with the bbq sauce.

Check the internal temperature to ensure the chicken is cooked to 165°F  (~74°C), then serve immediately!

 

Apple Turnovers

Ingredients

▢ 2 batches pie crust dough I recommend using my easy pie crust linked here, it doubles well!

▢ 4 (795 g) apples peeled and diced into pieces no larger than ½” (about 1.75lbs before peeling/coring/dicing)

▢ ⅔ cup light brown sugar firmly packed

▢ 2 Tablespoons (42 g) unsalted butter

▢ 2 teaspoons cornstarch

▢ ½ teaspoon ground cinnamon

▢ ½ teaspoon vanilla extract

▢ ⅛ teaspoon salt

▢ 1 large egg + 1 teaspoon water for egg wash

▢ 2 Tablespoons coarse sugar for sprinkling, optional

Vanilla Glaze

▢ 1 cup (125 g) powdered sugar

▢ 1-2 Tablespoons milk

▢ ¼ teaspoon vanilla extract

Instructions

Preheat oven to 400F (205C) and line two baking sheets with parchment paper. Set aside.

Begin preparing apple filling by combining chopped apples, brown sugar, butter, cornstarch, cinnamon, and salt in a medium-sized saucepan over medium-low heat.

4 (795 g) apples, ⅔ cup light brown sugar, 2 Tablespoons (42 g) unsalted butter, 2 teaspoons cornstarch, ½ teaspoon ground cinnamon, ⅛ teaspoon salt

Cook, stirring frequently, until butter is melted. Increase heat to medium and continue to cook, bringing mixture to a simmer. Simmer for 5 minutes, stirring occasionally. Mixture should thicken slightly.

Remove from heat and stir in vanilla extract. Allow mixture to cool before filling pie dough.

½ teaspoon vanilla extract

Prepare turnover dough: Divide pie crust in half and roll out one half onto a clean, lightly floured surface. Roll into a rectangle between ⅛”-¼” thick.

2 batches pie crust dough

Using a pizza cutter or sharp knife, neatly cut dough into 4 ½” squares and transfer to a parchment paper lined baking sheet. Repeat with remaining half of dough (note: you will need to gather the scraps and re-roll them out to make all 10 turnovers).

Prepare egg wash by whisking together egg and water. Use a pastry brush to lightly brush the surface of each pastry square with egg wash.

1 large egg + 1 teaspoon water

Portion about 1½ Tablespoons of filling just off center of each square. Gently fold over one corner to touch the other to envelope the apple filling. Use the tines of a fork to press and seal the turnovers. Repeat with remaining turnovers.

Brush the outside of each turnover lightly with egg wash and sprinkle with coarse sugar (or regular granulated sugar), if desired. Use a sharp knife to cut 2-3 small slits to vent.

2 Tablespoons coarse sugar

Transfer to center rack of 400F (205C) oven and bake for 25 minutes, until pastry is beginning to turn golden brown.

Allow to cool before topping with icing (if desired).

Vanilla Glaze

Whisk together powdered sugar, 1 Tablespoon of milk, and vanilla extract. If mixture is too dry, add additional milk, a splash at a time, until mixture ribbons off the spoon.

1 cup (125 g) powdered sugar, 1-2 Tablespoons milk, ¼ teaspoon vanilla extract

Drizzle glaze over cooled turnovers, and enjoy.

 

 

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Private Party June 10, 2024

Roasted Blackberry Beef Tenderloin

 Cheesy Horseradish Mashed Potatoes

Balsamic Roasted Vegetables

Toffee Brownie Trifle

Beef with blackberry sauce

Yield 2:

2 Beef tenderloin steaks 5 oz

Salt and pepper

 oil

Blackberry Sauce

1/2 cup red wine

1/4 cup roasted blackberries

2 tablespoons blackberry jam

¼ cup  beef stock

2 tablespoons butter

Season Beef with salt and pepper. In a pan over medium high heat, add oil and beef. Cook until desired internal temp is reached.

Remove from pan and add red wine, roasted black berries, jam, beef stock and reduce down by half. Add butter and swirl to melt. Once melted turn heat off and serve on beef.

 

Cheesy Horseradish Mashed Potatoes

  Yield: 2

2 Russet Potatoes

A handful of salt

1 Bay Leaves

½ cup Half & Half Cream or heavy cream

2 Sprigs of Fresh Thyme or 1 teaspoon dried

4 tablespoons Unsalted Butter

¼ cup Sour Cream

2 tsp Prepared Horseradish

1/2 cup Shredded White Aged Cheddar

¼ cup Swiss or Gruyere

Salt & Pepper, to taste

Place potato pieces and bay leaves into a large pot, and cover with enough water so that the water is 1 inch over the potatoes. Add enough salt to the water so that the water is similar to seawater. Place over medium-high heat and cook until potatoes are fork-tender. Remove bay leaf

Using a potato ricer or a masher, mash the potatoes back into the empty pot. Add butter, infused cream, sour cream, horseradish, and cheese to the pot, and mix well until completely combined. Season with salt and pepper, and serve

 

Roasted Vegetables with Garlic and Balsamic

 

 

yield: 2 servings

10-12 oz assorted vegetables ( broccoli, cauliflower, red onion, zucchini or sweet potato)

4 garlic cloves, quartered

2 tablespoons extra-virgin olive oil

1 tablespoon fine balsamic vinegar

¼ teaspoon fine sea salt

Pinch of ground black pepper or more if preferred

Preheat oven to 400 degrees

  In a medium mixing bowl, toss vegetables with garlic, oil, balsamic vinegar salt and pepper until coated. Transfer to a rimmed baking sheet and roast at 400 until vegetable start to brown. Remove from oven and serve immediately.

 

Toffee Brownie Trifle

  Yield: 8

1 (18 ounce) package brownie mix (9×13 pan size)

2 1⁄2 cups cold milk

1 (3 1/2 ounce) package cheesecake flavor instant pudding or (3 1/2 ounce) package instant vanilla pudding

1 (3 1/2 ounce) package instant white chocolate pudding

8 ounces Cool Whip

2 -3 Heath candy bars, chopped (can also use packaged toffee bits)

Prepare and bake brownies as directed on package.

Cool completely, and then cut into 1-inch cubes.

Beat milk and pudding mixes on low speed 2 minutes.

Fold Cool Whip into pudding.

Place 1/2 brownies into dish, cover with 1/2 pudding mixture.

Repeat layers.

Refrigerate until needed.

Sprinkle top with Heath bits just before serving.

 

Nick’s Supernatural Brownies

1/2 pound/2 sticks/227 grams unsalted butter, cut into 12 pieces

1/2 pound/227 grams dark chocolate (60% is perfect), cut into 1/4-inch pieces

1 cup/200 grams firmly packed dark brown sugar

1 cup/200 grams granulated sugar

1 cup/135 grams unbleached all-purpose flour (spoon flour into dry-measure cup and level off)

1/4 teaspoon salt

4 large eggs

2 teaspoons vanilla extract

2 cups/about 200 grams pecan or walnut pieces, divided (optional)

9×13 pan

  1. Set a rack in the middle level of the oven and preheat to 350 degrees.
  2. In a medium saucepan melt the butter over medium heat. Let the butter start to sizzle and get very hot. Off heat add the chocolate. Shake the pan to submerge the chocolate and wait a minute. Whisk smooth.
  3. Place the brown sugar, granulated sugar, flour, and salt in the bowl of a stand mixer and mix with the paddle on medium speed until the mixture is very fine and powdery, 2 or 3 minutes.
  4. Add the eggs, one at a time, beating to incorporate between additions, followed by the vanilla.
  5. Remove the bowl from the mixer and thoroughly fold in the butter and chocolate mixture. Fold in three quarters of the nuts, if using.
  6. Scrape the batter into the prepared pan and smooth the top. Sprinkle with the remaining nuts, if using.
  7. Bake the brownies until they are slightly firm and no longer liquid in the center of the pan, about 40 minutes. Cool in the pan on a rack, then wrap in plastic and wait until the next day to cut them—they are still too soft immediately after cooling. To rush the process, chill the cooled and wrapped brownies for a couple of hours before cutting the brownies into 2-inch squares.

 

 

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Surf & Turf-Key West Style!

Seared Scallops w/ Orange Butter Sauce

Calypso Spice Rubbed Tenderloin Medallions w/ Cuba Libre Pan Sauce

Black Pepper Roasted Sweet Potatoes

Key Lime Coconut Trifle

 

Seared Scallops w/ Orange Butter Sauce

4 Large Scallops [16-20 or larger]

4T + 2T Butter [seperated]

1 small shallot minced

2 cloves garlic – minced and smashed to paste

1/2 t Fresh Thyme

2 pinches nutmeg or allspice

Pinch of chili flakes

1T Orange Zest [ Valencia or Blood Orange work excellent here]

2 oz Orange Juice

1oz Cointreau or Dry Curacao

Salt and pepper to taste

Equipment needed: Small Saute Pan & Regular Flatware Spoon for Basting.

Method of Preparation:

  1. In small saute pan over medium heat melt 4T butter and saute shallots for about 2 minutes or until edges become translucent and start to get a little gold color.
  2. Add thyme, spice and garlic allow to sweat for another minute then add zest, juice and cointreau.
  3. Simmer for about 1 more minute and then add Scallops.
  4. Increase heat and add remaining butter. Baste the scallops in this sauce for 2-3 minutes.

Serve over some toasted baguette and a sprinkle of fresh chives, scallions or cilantro.

 

Calypso Spice Rubbed Tenderloin Medallions w/ Cuba Libre Pan Sauce

Calypso Spice Rub:

1t Black Pepper

1t Cumin

1t Salt

1/2 t dry mustard

1/2 t Smoked Paprika

1/2 t coriander

1/4t ginger

1/4t nutmeg

1/4t thyme

2 Tenderloin Medallions about 5-6 oz.

Cuba Libre Pan Sauce

1C Coca Cola

1/4 C Beef Stock

1/4 C Rum – Silver or Gold

1T Worcestershire sauce

1t fish sauce

1t minced garlic

1/2t minced ginger

2 lime wedges

Method of Preparation:

  1. Blot Steaks on paper towel and then season liberally.
  2. Preheat large sauté pan 250 degrees on induction – high on gas or electric.

            Turn on hood/Fan/ventilation [ maybe open a window it will get a little smoky]

  1. Drizzle some neutral oil [ vegetable, sunflower, grape-seed ]

            Look for a wisp of smoke and then add steaks.

            Leave the steaks for 2 minutes before flipping.

  1. After flipping let it cook for another 2 minutes for rare or

            4-5 minutes for medium or  7+ for medium well/well.

  1. Remove steaks to a piece of foil and tent.
  2. Add Rum to deglaze pan and then stir in remaining liquids.

            Cola will foam a bit so be careful. Add garlic and ginger.

  1. Allow liquids to simmer and reduce until about 1/3 of the liquid remains.
  2. Return steaks and juices to sauce allow some warm up.
  3. squeeze lime overall of it

 

Black Pepper Roasted Sweet Potatoes

1t Black Pepper

1t Cumin

1/2t onion powder

1/2t Salt

1/4 grated pecorino romano or parmesan

2T olive oil

1 sweet potato [about 12-16 oz]- diced into 1/2” rounds

Lime wedges

Cilantro for garnish

Equipment Needed : Small sheet Pan – Parchment – Tongs

Method of Preparation

  1. Preheat oven to 425’- line pan with parchment.
  2. in a bowl add potato pieces drizzle with oil and toss.

            Then add spices and toss again.

  1. Sprinkle Parchment with the romano cheese and then place potatoes on top
  2. Roast in oven for about 25-45 minutes, until fork tender and

            caramelized on the edges and cheese makes a crust.

  1. Squeeze lime juice and garnish with cilantro.

 

Key Lime & Coconut Trifle

Key Lime Natilla

4 Eggs + 4 Egg yolks

12 oz Sugar

2oz   Gold Rum

8 oz Key Lime Juice [Nellie and Joes is good- sometimes there are fresh key limes at the store]

8 oz Butter- room temperature & cut into small cubes

2C Coconut Whipped Cream

In a bowl over double boiler whisk eggs, sugar, rum and juice. Whisk vigorously for 3-4 minutes or until it thickens and is pale in color. Remove from heat and whisk in the butter. Scrape down the sides of the bowl – loosely cover and allow to cool in the fridge for an hour or two.

Then fold in whipped cream.

Coconut Whipped Cream

1 can of Coco Lopez Coconut cream

4C Heavy Whipping Cream –

Combine creams in bowl of stand mixer with Whisk attachment and whip until stiff peaks develop.

Coconut Cake

1 recipe of Boxed White Cake Batter made to directions

1 cup of toasted Coconut

3-4 oz Meyers Rum or other pot still dark rum

Preheat oven to 350.

Combine toasted coconut with the cake mix and pour into a greased sheet pan.

Bake for 20-22 minutes.

Brush the cake with the rum and allow to cool.

FOR ASSEMBLY

 

More Toasted Coconut for garnish.

In a vessel of your choosing alternate layers of cake, cream and natilla. Garnish with toasted coconut.

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