Recipes

Lay cooked beef on cutting board that's sprinkled with salt and pepper. Place 2 Tbsp. of horseradish sauce in the center and top with a small amount of pepper julienne and some watercress. Roll into a cylinder shape and cut into thirds. Enjoy!

Yield: 24 pieces (serves 6 guests)

Prep:

Custard Base

• 1 ¼ C  Egg Yolks
• 1/3 C  Milk
• 1 2/3 C Sugar
• 2 Each  Vanilla Bean
• 4 C  Heavy Cream
  1) Whisk egg yolks until lightened, add in milk and sugar until fully mixed

2) Split and scrap vanilla and add the seeds and pod to heavy cream

3) In heavy bottomed pan, scald cream and vanilla

4) Temper cream into eggs and return to pan

5) Heat, stirring with a rubber spatula until thickened

Procedure:
1) Stir cinnamon, nutmeg, and brandy into base until incorporated

2) Mix croissants and custard until bread is well coated, but not soggy. Let sit for 15 minutes

3) Butter desired containers, and then coat with cinnamon and sugar mixed in appropriate ratio

4) Portion into containers filling to top, but not packing and add remaining custard base to cover

5) Bake at 325° for 10-15 minutes, until golden and set

Cut brie into 1/2-inch pieces and place on tortilla rounds. Top with 1/2 Tbsp. tomato relish.
Garnish with chopped chives and drizzle with olive oil.

Yields approximately 24 - 30 pieces.

1. Heat butter in sauté pan over medium heat. Add shrimp, garlic, wine and stock.

2. Add tomatoes and artichoke hearts.

3. Continue cooking until shrimp are cooked through.

4. Add pasta and parsley; toss with shrimp

5. Add arugula, salt and pepper; toss until arugula is wilted

6. Plate up placing shrimp on top.

7. Garnish with pine nuts

Yield: 2 portions

1 c. Water
1 c. Sugar
Boil to a deep amber color

1 c. Heavy Cream
Whisk in quickly and blend well. Bring mixture back to a quick boil.

1 tsp. Vanilla Extract
Take mixture off the heat and add vanilla

Yields 2 Cups.

INGREDIENTS
1 4-oz crab cake, warm (recipe below)
½ slice Monterey jack cheese
½ slice cheddar cheese
2 tbsp tartar sauce
1 pc. Bibb lettuce
1 large English muffin, toasted
1 slice of tomato

DIRECTIONS
1. Spread tartar sauce on English muffin
2. On one half, place tomato slice and both slices of cheese. Melt the cheese slightly.
3. Place the bibb lettuce and crabcake on the other half of the muffin. Serve open faced.
4. Serve with fries or your favorite potato chips.

Crab Cakes
INGREDIENTS
½ pound of jumbo lump crabmeat
½ pound lump crab meat, shells removed
2 tbsp mayonnaise
1 tbsp Guldens brown mustard
dash of Worcestershire Sauce
dash of Tabasco
1 tbsp Italian parsley, chopped
1 tbsp scallions, chopped
pinch of kosher salt
pinch of white pepper
1 whole egg
dash of lemon juice
1/3 cup of breadcrumbs

DIRECTIONS
1. Combine all ingredients, except crabmeat.
2. Stir in crabmeat; let mixture sit 24 hours in refrigerator.
3. Form into 4 oz. crab cakes
4. Sautée cakes for 1 minute on each side (or until golden brown), or deep fry cake for 2 minutes (or until golden brown).

Makes 3 - 4 crabcake melts.

Prep:

Steak Dust

• 1/2 cup iodized table salt
• 2 Tbsp powdered garlic
• 2 Tbsp powdered onion
• 1/4 cup black pepper, ground 1) Combine all ingredients well
  2) Use to season grilled foods, apply liberally

Steak Butter

• Roasted Red Onion
• 1 Each  Red onion(medium), cleaned and quartered
• 1 TBSP  Blended oil
• To Taste Salt & Pepper 1) Lay out a square of aluminum foil
  2) Toss all ingredients together and put in center of foil
  3) Wrap foil around onions and crimp edges to seal
  4) Bake at 275° for about 1 hour, or until tender

Mashed Potatoes

To prepare Wontons:
1. Combine all ingredients in a food processor.
2. Puree until all ingredients are mixed well.
3. Keep mixture in a bowl, set over ice while making wontons

You may purchase wonton wrappers at your local grocery store. They usually come in square packages and are 3” x 3”.

Place 1 tbsp. of the mixture right in the center of the wonton.

Fold corner to corner to make a triangle.

Press with your fingers to close the triangle. Hint: Use a little water on your fingers to help seal the wonton.

Fold the two opposite corners of the triangle together and pinch to make the wonton shape.

Makes approximately 16 wontons.

Bring heavy cream, butter, and sugar to a boil. Pour boiling mixture over chocolate. Stir in Frangelico and Amaretto. Cool and form into small balls. Roll balls in ground hazelnuts. Refrigerate. Remove from refrigerator 30 minutes before serving to achieve room temperature.

Yields 60 1-inch truffles.

1. Chop chocolate and add with butter to a bowl. Let melt over a double boiler. Do not overheat. Mix well.
2. In another bowl, whisk the cornstarch into the sugar. Stir into melted chocolate mix. Add eggs, yolks and liqueur, stirring until mix is completely smooth--about 2 minutes.
3. Cover and refrigerate for at least 8 hours.

To bake:
1. Preheat oven to 375 degrees
2. Spray 2" ring mold with nonstick spray. Wrap inside of mold with parchment paper and lightly spray again. Coat with sugar.
3. Place a piece of parchment paper on a sizzle pan and spray and coat with sugar also.
4. Place ring mold on top of parchment and fill with chocolate mix until just below the top. Bake for 9 minutes or until top has just risen and begins to crack.

Ravioli preparation:
Combine the lobster, cream cheese, chives and salt and pepper. Lay the wonton wrappers out and fill each one with 1 Tablespoon of the lobster mixture. Brush the edges of the wrapper with water and then fold in half. Press the edges together firmly to seal. For service cook in boiling salted water for 3 min., toss with butter, salt and pepper and serve.

Corn Emulsion:
In a medium saucepan combine corn, stock, garlic, bay leaf and bring to a boil. Cook corn for 10 minutes then remove. Clean corn away from cobs and return cobs & half the corn to pan. Reduce by ½, remove cobs, puree in blender. Press through chinois, add cream, and season with salt and pepper. Chill & place in container.

Halibut preparation:
In a hot non-stick skillet coated with oil sear the halibut until golden brown. In a small sauté pan warm the corn with butter and salt and pepper. In another small sauté pan warm the asparagus with butter, salt and pepper. Assemble the plate by placing the corn in the middle and surrounding the corn with 3 each of the ravioli. Place the halibut on top of the ravioli and corn. Place the asparagus on top of the halibut and spoon the corn emulsion around the plate.

Chicken Mousse
5 ounces cooked chicken breast
1 egg white
1 ounce cream
1 teaspoon salt and pepper

Puree all ingredients in a food processor until smooth.

Sweet Corn Mirin and Sauce

Cooking Tip: Strain sauces through a chinois, a very fine conical-shaped mesh strainer. It will remove any impurities not desired in the final product.

3 ears fresh corn, cut from cob
1 ounce sesame oil
1 teaspoon minced ginger
1/4 cup mirin
1 cup chicken stock
1/4 cup light soy sauce
1/4 cup rice wine vinegar
1 tablespoon butter

Sauté corn in sesame oil until tender. Place corn in separate bowl. Add ginger to pan and sauté until tender. Combine with corn. Add mirin, stock, soy and vinegar to pan and reduce by 1/2. Add 1 tablespoon of butter and corn mix.

Wild Mushroom Potsticker Filling
1 tablespoon olive oil
1 tablespoon sesame Oil
1 large Portobello mushroom
4 ounces Shiitake mushrooms
2 ounces Oyster mushrooms
1 teaspoon chopped parsley
1 teaspoon chopped thyme
Chicken mousse
Salt and pepper to taste
Round wonton skins and water to seal dough
Daikon radish sprouts for garnish
Cilantro for garnish

Dice mushrooms and roast in olive oil. Place large stainless steel mixing bowl over ice. Combine mushrooms, chicken mousse, herbs, salt and pepper in this mixing bowl. Fill each wonton with 1 tablespoon of filling and seal the edges with water to form potstickers.

Heat sesame oil in a sauté pan and sear potsticker on the bottom. (Seal of posticker should be facing straight up.) Add water to almost cover potstickers, place a lid on pan, and cook until water has evaporated. The potstickers should be crisp on the bottom.

Assembly
Place potstickers, browned side all facing one direction, on a plate. Top with sweet corn mirin and sauce, sprouts and cilantro.

6 servings (24 potstickers).

Roasted Cornish Hens
3 Cornish Hens
2 tsp. garlic puree
1/4 tsp. tumeric
1/8 tsp. onion powder
1/8 tsp. paprika
1 tsp. minced fresh thyme
2 Tbsp. brown sugar
1/2 cup olive oil
Pinch Kosher salt
Pinch black pepper

Split hens in two pieces.
Combine all marinade ingredients.
Pour over chicken and marinate 3 - 4 hours.
Season chicken with additional salt and pepper.
Roast at 400-degrees for 20 minutes; reduce heat to 325-degrees and cook for 10 minutes more.
Check for doneness -- temperature of 165-degrees.
Hold warm for serving.

Rum Glazed Carrots
2 lbs. baby carrots, blanched
2 cups chicken stock
1/2 cup brown sugar
1/4 cup butter
3 Tbsp. dark rum

Combine stock, sugar, butter and reduce by 1/2 in pot.
Add rum and cook until thickened.
To serve: heat carrots in 2 Tbsp. butter and toss with glaze. Season with salt & pepper.

Yukon Gold Potatoes
5 lbs. peeled and diced potatoes
2 cups half and half
1/2 lb. butter
1/4 cup sour cream
Salt & pepper to taste

Boil potatoes in salted water until tender, drain and put back on stove, simmering to remove excess moisture.
Blend in butter and half & half.
Fold in sour cream and check seasonings. Add more cream if desired.

Dried Cherry Glaze
2 cups sun-dried cherries
2 cups water
2 cups port wine
2 tsp. chopped rosemary
1/2 cup honey
1 tsp. minced ginger
1/2 tsp. soy sauce

Rehydrate cherries in water until softened. Reduce port, rosemary, honey, ginger until thickened.
Add soy and half the cherries.
Puree until smooth and fold in remaining cherries.

To serve entire assembled meal, plate the potatoes first, top them with the chicken and carrots, top with the cherry glaze.

Serves 6.

Root Beer Granite:
2 bottles IBC Root Beer
1/2 c. Simple syrup (50/50 sugar/water)
1 Juiced Lemon

Root Beer Float:
3 oz. Root Beer Granit
3 oz. Vanilla Bean Ice Cream
1 oz. Chocolate Sauce
1 Pirouette Cookie
2 oz. IBC Root Beer
3 Chocolate Chip Cookies

Root Beer Granite:
1. In a mixing bowl, mix root beer lemon juice and simple syrup.
2. Place in a cold pan atop ice bath in freezer
3. When mixture begins to freeze, scrape away from sides and mix crystal in with the rest of the mix.
4. Continue to scrape periodically to inhibit solid freezing.

Root Beer Float:
1. Place chocolate sauce in bottom of glass and swirl around side of glass.
2. Put half of granite in glass, followed by half of ice cream.
3. Repeat step.
4. Top ice cream ith a little bit of granite and 1 z. of root beer to make it all "float."
5. Garnish with chocolate chip pirouette and chocolate chip cookies.
6. Top with whipped cream.

1 each

• 1 Each Leek (White Part)
• 2 Stalks Celery (Large)
• 2 TBSP Butter
• To Taste Salt & White Pepper 1) Cut leek in half and clean
  2) Cut each half into 1/3 lengthwise, then cut across the lengths to small dice
  3) Shave celery with a peeler and small dice it
  4) Add butter to pan and melt. Add celery and leeks to pan and sweat until tender
  5) Cool on a sheet tray and refrigerate

• 1/2 C Champagne Vinegar
• 1 TBSP Dijon Mustard
• 2 TBSP Whole Grain Mustard
• 1 ½ C Blended Oil 1) Wisk together vinegar and mustards
  2) Slowly add oil while mixing

• 2 OZ Golden Balsamic Vinegar
• 2 OZ Lemon Juice
• 1 TSP Black Pepper
• 2 OZ EVOO 1) Add all ingredients together and mix

• ½ C White Wine
• 1 C Shallots, peeled/sliced
• ½ Mushrooms, sliced
• ½Bunch Parsley Stems
• 1 C Fish Stock
• 1 C Cream, 36%, Warm
• To Taste Kosher Salt
• 1 TSP White Pepper
• ½ TBSP Dijon Mustard 1) In a stock pot, boil wine, shallots, mushrooms, parsley, Dijon and fish stock
  2) Bring down to a simmer, and reduce by 2/3
  3) Add cream and reduce to a sauce consistency, strain fine
  4) Add salt and pepper to taste

Heat olive oil, butter, garlic and shrimp in sauté pan. Add Chardonnay, artichokes, sun-dried tomatoes and salt. Cook until shrimp are bright pink. Add parsley, spinach, chili flakes and pasta. Heat through. Plate and garnish with grated Parmesan cheese.

Yield: 2 servings.

Puree diced, smoked salmon, cream cheese, capers and lemon zest.
Fold in minced red onion and add salt and pepper to taste.
Chill mixture and roll into 1-inch pieces and freeze for 20 minutes.
Wrap each ball with 2 strips of sliced salmon.
Place stick into ball and roll ends in chives or poppy seeds.

Yields approximately 30 pieces.

• 1 Each Red onion(medium), cleaned and quartered
• 1 TBSP Blended oil
• To Taste Salt & Pepper 1) Lay out a square of aluminum foil 2) Toss all ingredients together and put in center of foil 3) Wrap foil around onions and crimp edges to seal 4) Bake at 275° for about 1 hour, or until tender

• ½ C Champagne Vinegar
• 1 TSBP Dijon Mustard
• 1 TBSP Whole Grain Mustard
• 1 ½ C Blended Oil
• ¾ C Apple Cider 1) Reduce apple cider down to ½ cup 2) Wisk together vinegar, cider, and mustards 3) Slowly add oil while mixing

Procedure:

1) In a sauté pan: add duck, red onion and vinaigrette and heat until hot

2) In a medium mixing bowl, add spinach, apples, cheese, salt and pepper

3) Pour hot dressing into bowl and mix

4) Plate, reserving some of the ingredients for the top

5) Garnish with bread crumbs, drizzle with balsamic and EVOO

Steak au Poivre Crostini
1-1/2 lbs. flank steak, fat trimmed
1/2 cup soy sauce
1/4 cup worcestershire sauce
1 Tbsp. crushed red pepper flakes
1/4 cup minced garlic
Crostini croutons or crackers as needed
Creamy horseradish sauce as needed

Shallot Relish
1/2 cup minced shallots
1 Tbsp. unsalted butter
1 tsp. brandy
1 tsp. worcestershire sauce
1/2 tsp. crushed green peppercorns
Pinch cracked black pepper

Steak au Poivre
Marinate flank for 12 hours.
Remove from marinade and char-grill or pan sear until desired temperature (medium rare is ideal).
Chill and slice into thin strips.

Shallot Relish
Sauté shallots in butter until caramelized.
Deglaze with brandy and worcestershire.
Add peppercorns and reduce until thickened.
Chill to room temperature.

Place 1 teaspoon of horseradish sauce on cracker/crouton. Top with two strips of beef and garnish with relish and more horseradish sauce.

Yields approximately 24 pieces.

In a heavy large bottom pot, melt butter and sauté onion, celery and garlic until soft (no color). Add flour to make a roux. Then add tomato paste. Add stock and liquid from sundried tomatoes, bring to a boil constantly stirring. Add remaining ingredients except for cream and simmer for 30 minutes. Stir in cream and cook 10 minutes more, puree with mixer until tomatoes are broken down, strain through cheesecloth or chinois pressing to remove any liquid. Adjust seasoning with salt and pepper and finish with 4 tablespoons of butter.

Yields 1 gallons = 16 servings – a portion of the soup can be frozen for use later.