MYO Cinco de Mayo: Yucatan Pollo Pibil
Recipe Credit: Slender Kitchen
Makes 8 Large Servings
Ingredients:
- 3 lbs. chicken breast
- 1/2 cup orange juice
- 2 jalapenos, seeded and diced
- 3 garlic cloves, diced
- 1 onion, chopped into quarters
- 1 tbsp. cilantro
- 1 tsp. cumin
- 1 tsp. dried oregano
- 4 tbsp. Achiote paste
- 1/4 cup chicken broth
- Salt and pepper
- 1/2 cup apple cider vinegar (organic unfiltered)
Preparation:
- Season the chicken with salt and pepper. Add to the crock pot.
- In a blender, combine the remaining ingredients to form the sauce. Pour over the chicken.
- Cook for 4 hours until the chicken can be easily shredded with two forks. Shred the chicken and let everything cook for 30 more minutes with the crock pot lid off. Leaving the lid off will help some of the water evaporate so the sauce thickens up.
- Garnish with pickled red onions.
Pickled Red Onions
Makes 1 cup
Ingredients:
- 1 small red onion, peeled & cut in half
- ½ cup fresh lime juice
- 1 ½ tsp. salt
Preparation:
- With a sharp knife or food processor, thinly slice the onions.
- Scoop into a non-reactive bowl. Pour boiling water over them, count to 10, and immediately pour the onions into a strainer.
- Shake off all of the water, pour onions back into the bowl, pour on the lime juice and stir in the salt.
- Cover and refrigerate for at least 1 hour.
MYO Cinco de Mayo: Slow Braised Beef Jalisco-Style
Recipe Credit: The Ruby Spoon, All Recipes
Makes 12 Servings
Ingredients:
- 4 dried guajillo chiles
- 2 teaspoons cumin seeds
- 1/8 whole cloves
- 1 cup boiling water
- ½ teaspoon ground ancho chile powder
- 1 large onion, quartered
- 6 cloves garlic
- 2 teaspoons dried oregano
- 1 teaspoon ground thyme
- 1/3 cup apple cider vinegar (organic unfiltered)
- 1/3 cup Tequila Don Julio Blanco
- 2 teaspoons lime juice
- 6 lbs. boneless beef chuck roast
Preparation:
- Heat a heavy skillet over medium heat. Place the dried guajillo chiles into the skillet and cook, turning occasionally, until the color changes and the chilis have puffed, about 5 minutes.
- Set the chiles aside to cool for a moment. Meanwhile, toast the cumin and cloves in the hot skillet until the cumin seeds begin to pop; remove from the pan and set aside. Remove and discard the stems, seeds, and veins of the chiles, and place into a small bowl.
- Pour the boiling water over top, and cover. Let the chiles soak for 1 hour.
- Grind the toasted cumin and cloves into a powder, and place into a blender.
- Add the ancho chile powder, onion, garlic, oregano, thyme, vinegar, and lime juice. Remove the chiles from the soaking water, and place into the blender along with the 1/3 cup of tequila. Cover, and blend until a smooth paste forms.
- Place the beef roast into a mixing bowl, and pour the guajillo chile past over top. Coat the roast on all sides with the paste, then cover the bowl with plastic wrap. Marinate in the refrigerator overnight.
- Transfer the roast and marinade to the crock-pot. Cover and slow cook on high for 6 hours. The meat can be left in the crock-pot in the keep warm function for 4 hours if needed.
MYO Cinco de Mayo: Mexican Black Beans
Recipe Credit: Food.com
Makes 10 Servings
Ingredients:
- 1 lb. dried black beans, soaked overnight and drained
- 6 cups chicken broth
- 6 garlic cloves, smashed and chopped
- 1 (14 1/2 ounce) can petite diced tomatoes
- 1 tablespoon cumin
- 1 tablespoon chili powder
Preparation:
- Soak and drain your black beans.
(if you don’t have time to soak overnight, no problem. Put them in a large pot, and cover completely with water. Bring to a rapid boil for 10 minutes, then turn off stove and cover pot. Let your beans sit for 1 hour, then drain water and put beans into crockpot) - Put the drained beans into your slow cooker and add the garlic, broth, tomatoes, cumin, and chili powder.
- Stir well.
- Cover and cook on low for 8 hours.
MYO Cinco de Mayo: Cilantro Lime Rice
Recipe Credit: Food.com, All Recipes
Makes 4 Servings
Ingredients:
- 1 cup long-grain white rice
- coarse salt
- butter
- 1/2 cup fresh cilantro
- 2 tablespoons fresh lime juice
- 2 cups of water
- 1 tablespoon olive oil
- 2 tablespoons of water
- 1 garlic clove
Preparation:
- Rub your slow cooker lightly with 1 tablespoon butter or margarine.
- Pour in rice, 2 cups of water and salt.
- Cover and cook on High 1 1/2 to 2 1/2 hours, stirring occasionally.
Note: Up to 4 cups raw rice may be prepared in slow cooker making 10 cups cooked. - Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.
No-Grill Grilling with Beer Marinades!
One of my secrets to preparing food for tailgates is no-grill grilling. First use a grill pan and then finish them off in the oven with a baking rack for the ultimate flavor.
Equipment Needed:
- Cast Iron Grill Pan
- Oven Safe Wire Rack
- Cookie Sheet with Foil
Ginger Beer Chicken Kebabs
Marinade Ingredients:
- 1 ½ cups flat Guinness Black Lager
- ½ cup olive oil
- 2 tablespoons finely chopped fresh ginger
- 2 cloves garlic, coarsely chopped
- 1 piece of orange peel
- 2 pounds cubed boneless chicken breast
- Bamboo skewers
Method:
- In a nonreactive bowl, combine the beer, olive oil, ginger, garlic and orange peel
- Use a receptacle large enough to snugly hold the meat but not too large or flavor will not penetrate
- Cover tightly and be sure to leave the meat in the marinade long enough to pick up the flavors of the liquid, at least 6 hours and up to 48.
- Soak bamboo skewers in water while chicken is marinating
- Turn the meat frequently so that the marinade is evenly distributed.
- Strain and use as a basting sauce if desired
- Lightly oil grill pan and preheat to high heat.
- Remove chicken from marinade, skewer and add to grill pan.
- Cook the chicken until grill marks are visible.
- Place in 300 degree Fahrenheit oven on wire racks to continue cooking until chicken is no longer pink.
Beer Molasses Marinated Beef Kebabs
Marinade Ingredients:
- ¼ cup orange juice
- ¼ cup Guinness Black lager
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons molasses
- 1 clove garlic, minced
- 1 tablespoon garlic scapes, finely chopped, optional
- ½ cup olive oil
- 2 (16-ounce) beef sirloin steaks, cubed
- Bamboo skewers
Method:
- Use a fork to poke holes all over the surface of the steaks, and place in a large glass baking dish.
- In a nonmetal bowl, mix together juice, beer, soy sauce, molasses, and garlic.
- Pour sauce over steaks, and let sit at least 30 minutes.
- Soak bamboo skewers in water while steak is marinating
- Lightly oil grill pan and preheat to high heat.
- Remove steaks from marinade, skewer and add to grill pan.
- Pour marinade into a small saucepan over medium high heat.
- Bring to a boil, and cook for several minutes. Grill steaks for a few minutes per side, or until grill marks are visible.
- Place in 300 degree Fahrenheit oven on wire racks to continue cooking until desired temperature.
- During the last few minutes of baking, baste steaks with boiled marinade.
Herb and Beer Grilled Vegetables
Marinade Ingredients:
- 3/4 cup extra virgin olive oil
- 1/3 cup fresh lemon juice
- 1/3 cup Guinness Black lager
- 2 tablespoons finely chopped fresh thyme (or 1 tablespoon dry)
- 5 tablespoons finely chopped fresh rosemary (or 2 tablespoons dry)
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 zucchini, sliced lengthwise and halved
- 2 yellow squash, sliced lengthwise and halved
- 1 red onion, sliced into 1/2-inch rings
- 12 asparagus spears
- 2 whole Portobello mushroom caps, sliced
- 2 red bell peppers, sliced lengthwise
Method:
- Set the vegetables in a shallow dish.
- Combine the remaining ingredients, pour the marinade over the vegetables, and let stand 1 hour.
- Preheat the grill to medium-high heat, and lightly oil the grates just before putting the vegetables on.
- Grill the vegetables about 2 minutes on each side for grill marks
- Finish in 300 degree Fahrenheit oven on wire rack for 10-15 minutes.
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Individual Dips On-The-Go!
Spinach and Artichoke Dip in Individual Bread Bowls
Ingredients:
- 3 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
- 1 cup grated Parmesan cheese
- 3/4 cup mayonnaise
- 3 green onions, sliced
- 1 can (4 ounces) chopped green chilies, drained
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup (4 ounces) shredded Swiss cheese
- 1 round loaf (1 pound) rye or pumpernickel bread
Method:
- In a large bowl combine the first 7 ingredients. Cut a thin slice off the top of the bread. Hollow out the bottom half, leaving a ½ inch shell. Cut removed bread into 1-in. cubes.
- Place cubes on an ungreased baking sheet. Broil 6 in. from the heat or 2-3 minutes or until golden, stirring once.
- Place bread shell on an ungreased baking sheet. Spoon dip into bread shell. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through. Serve with Bread cubes.
Individual Vegetable Dip
Ingredients:
- 1 ½ cups (12 ounces) sour cream
- ¾ cup mayonnaise
- 1 tablespoon dried minced onion
- 1 teaspoon dill weed
- 1 teaspoon dried parsley flakes
- 1 teaspoon garlic salt
- Dash Worcestershire sauce
- Fresh vegetables
Method:
- In a small bowl, combine sour cream, mayonnaise, onion, dill, parsley, garlic, salt, and Worcestershire sauce.
- Spoon mixture into individual sized serving cups and chill for at least 1 hour.
- Serve with fresh vegetables in cups with dip: carrots, celery, red peppers, green peppers, and yellow peppers.
Individual Layered Bean Dip with Pita Chips
- Layer 1: Hummus
- Layer 2: Black Bean Dip
- Layer 3: White Bean Dip
Hummus
Ingredients:
- 1 16 oz can of chickpeas or garbanzo beans
- 1/4 cup liquid from can of chickpeas
- 3-5 tablespoons lemon juice (depending on taste)
- 1 1/2 tablespoons tahini
- 2 cloves garlic, crushed
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Method:
- Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
- Place in serving bowl, and create a shallow well in the center of the hummus.
- Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
- Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
Black Bean Dip
Ingredients:
- 1 plum tomato, diced
- 2 tablespoons diced red onion
- 1 tablespoon cilantro, chopped
- 2 (15-ounce) cans black beans, drained
- 1 tablespoon ground cumin
- 2 teaspoons hot sauce
- Salt
Method:
- Place the tomato, onion and cilantro into the bowl of a food processor and pulse until well chopped.
- Add the black beans, cumin, hot sauce and salt, to taste, and pulse until the mixture is mostly smooth.
White Bean Dip
Ingredients:
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 cloves garlic
- 2 tablespoons fresh lemon juice
- 1/3 cup olive oil, plus 4 tablespoons
- 1/4 cup (loosely packed) fresh Italian parsley leaves
- Salt
- Freshly ground black pepper
- 1 teaspoon dried oregano
Method:
- Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor.
- Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste.
- Transfer the bean puree to a small bowl.
Pita Chips
Ingredients:
- 3 pitas, cut into 8 wedges
- 4 tablespoons olive oil
- 1 clove garlic, smashed
- salt and freshly ground black pepper
Directions:
- Preheat oven to 375 degrees F
- Cut pitas into 8 wedges. Pour olive oil into a bowl and add garlic, salt and pepper
- Brush pita chips olive oil and garlic mixture.
- Arrange pita chips on baking sheet and bake for 12 to 15 minutes.
Layered Dip
Method:
- In individual cups, evenly spread hummus, white bean dip and black bean dip. Repeat layering.
- Cover and chill in the refrigerator 8 hours or overnight.
- Serve with pita chips
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Tailgating Treats
Candy Coated Cookies
Ingredients:
- Your favorite cookies; chocolate chip, sugar, oatmeal raisin
- Wilton Candy Melts, 2 colors
Method:
- Bake cookies as directed, let cool to room temperature
- Place Wilton Candy Melts in a microwave safe bowl and melt for 2 minutes, stirring evenly so that there are no lumps within the chocolate
- Dip the cookies into the candy melt so they are covered half way in the melted chocolate
- Repeat to the other side, be sure to coat evenly.
- Let cool and serve
Candy Dipped Dessert Bars
Ingredients:
- Your favorite dessert bars; brownies, blondies, etc
- Wilton Candy Melt, 2 colors
Method:
- Bake bars as directed, let cool to room temperature
- Place Wilton Candy Melts in a microwave safe bowl and melt for 2 minutes, stirring evenly so that there are no lumps within the chocolate
- Dip the bars into the candy melt so they are covered half way in the melted chocolate
- Repeat to the other side, be sure to coat evenly.
- Let cool and serve.
Mini Cupcakes with Candy Caps
Ingredients:
- Your favorite mini cupcakes
- Wilton Candy Melts, 2 colors
Method:
- Back cupcakes as directed, let cool.
- Place Wilton Candy Melts in microwaveable bowl and melt for 2 minutes, stir thoroughly so there are no lumps within the chocolate
- Dip the tops of the cupcakes into the candy melts
- Dip a fork into the candy melts and lightly drizzle colored candy melts on the top of the caps
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Tailgating Travel Treats
Chocolate Chip Cookie Popcorn
Ingredients:
- ½ bag Wilton Chocolate Candy Melts
- 6 chocolate chip cookies
- Popcorn
Method:
- Melt ½ bag of Wilton Chocolate Candy Melts in the microwave for 2 minutes and place in a piping bag.
- Break the chocolate chip cookies into pieces and mix with popcorn, then spread onto sheet of wax paper.
- Squeeze chocolate from piping bag onto popcorn and cookie pieces and toss in a large Ziploc bag.
- Separate into individual bags for serving.
Chocolate Granola Trail Mix
Ingredients:
- Chocolate Granola
- Dried Cherries
- Peanuts
- Pretzel Rods
Method:
- Mix all ingredients together and store/serve in Ziploc bags.
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Zucchini Chips
Recipe from Nick & Toni’s; East Hampton, NY
Ingredients:
- 2 medium-sized zucchini, finely sliced on a mandolin
- 1 tablespoons coarse salt
- 1/2 cup milk (or more if needed)
- 1 teaspoon onion powder
- 1 cup all-purpose flour
- 1 teaspoon garlic salt
- 1 pinch cayenne pepper
- enough canola oil to cover 2 inches of a deep skillet or griddle
- 1 tablespoon chopped fresh parsley, for garnish (optional)
Method:
- Sprinkle the salt over the sliced zucchini and let them rest in a colander or a plate for about 15 minutes. This will remove some of the moisture from the zucchini. Then arrange in a single layer on some paper towels and pat dry.
- Heat the oil until very hot. I don’t even really know a temperature, but like Satan’s gym hot.
- Pour the milk into a shallow dish. Combine the flour, onion powder, garlic salt and cayenne in another shallow dish, tossing to incorporate.
- Then it’s just an assembly line. You’ll dip the zucchini into the milk, then into the flour mixture, shaking off any excess. And then into the hot oil they go. Fry for about 2 minutes, or until golden brown. Transfer to a paper towel-lined plate. Repeat until all slices are good and fried. (don’t overcrowd) I didn’t photograph the frying because I’m a total sissy.
- Serve chips with another good sprinkle of coarse salt and garnished with chopped fresh parsley.
Celebrity Spotting: favorites of Steve Spielberg among many…
Nick & Toni’s Restaurant Website
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Manhattan and New England Clam Chowder
Recipes from Bostwick’s Chowder House; East Hampton, NY
Manhattan Clam Chowder
Ingredients:
- 2 slices bacon (can sub with 2 more Tbsp olive oil)
- 1 Tbsp olive oil
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 onion, chopped
- 1 large garlic clove, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon celery seed
- 2 bay leaves
- 12 ounces of tomato juice, strained tomatoes or crushed tomatoes
- 1 14-ounce can of clam broth or juice*
- 2 10-ounce cans of baby clams, juice reserved*
- 1 pound waxy potatoes, peeled and cut into 2-inch chunks
- A dozen or so live small clams, such as littlenecks or Manila clams
- Salt and black pepper to taste
- Tabasco or other hot sauce
*If using fresh quahogs, scrub clean a dozen or more quahogs. Place clams in a small pot and add two cups of water. Bring water to a boil. Cover the pot and steam the clams until they completely open, about 10 to 20 minutes. Remove from heat. Remove clams from pot and set aside. Strain the clam steaming liquid through a fine mesh sieve or cheesecloth to catch any grit, reserving the liquid. Remove the clams from the shells, chop. Use chopped clams in place of canned. Use steaming liquid in place of clam broth.
Method:
- Render the bacon fat. Slowly cook the bacon with the olive oil until the bacon is crispy. Remove, chop and set aside. Turn the heat to medium-high and sauté the carrots, celery and onion until soft and translucent, about 4-5 minutes. Do not brown the vegetables. Return chopped bacon to the pot.
- Add the garlic and cook for another minute. Add the herbs, tomato juice, clam broth and the juice from the canned clams, mix well, then add the potatoes. Bring to a simmer, cover and simmer gently until the potatoes are done, about 30-40 minutes.
- When the potatoes are tender, add the canned clams and the live clams, cover the pot and simmer until the live clams open up, about 5-10 minutes. Add Tabasco, salt and black pepper to taste.
New England Clam Chowder
Ingredients:
- 2 tablespoons unsalted butter
- 1 medium onion, finely diced
- 2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
- 3 tablespoons all-purpose flour
- 2 cups chicken or vegetable stock
- 2 (10-ounce) cans chopped clams in juice
- 1 cup heavy cream
- 2 bay leaves
- 1 pound Idaho potatoes, cut into 1/2- inch cubes
- Salt and freshly ground black pepper
Method:
- Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly.
- Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine.
- Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender.
- Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.
Celebrity Spotting: Local haunt for Alec Baldwin and his new wife, Cameron Diaz, Molly Sims, and Jack Nicholson.
Bostwick’s Chowder House Website
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Chop Salad
Recipe from 75 Main; Southampton, NY
Ingredients:
- Red Leaf Lettuce
- Candied Walnuts
- Roasted Red Pepper
- Dried Cranberries
- Gorgonzola Cheese
Celebrity Spotting: Favorite dish of Joe Biden, Lindsey Lohan and Kim Kardashian
75 Main Restaurant and Lounge Website
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Endive Salad with Lobster
Recipe from 75 Main; Southampton, NY
Ingredients:
- Endive
- Grape Tomatoes
- Avocado
- Basil
- Steamed Lobster
- Shaved Fennel (an addition by Mark Addison)
Celebrity Spotting: Kevin Bacon, Leonardo DiCaprio, Ryan Seacrest, and Howard Stern frequent the restaurant with friends and family.
75 Main Restaurant and Lounge Website
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Clambakes To Go
Recipe from Stuart’s Seafood; Amagansett, NY
Ingredients (per person):
- 1 – 1 ¼ lb Lobster
- ½ pound of Steamers or 6 Little Neck Clams
- ½ pound Mussels
- 1 ear of Corn on the Cob
- ½ dozen Red Potatoes
Method:
- The clam bake comes layered in a disposable kettle that is ready for the stovetop, grill or beach fire cooking.
Celebrity Spotting: Stuart’s is a favorite of Gwyneth Paltrow and her mother, Blythe Danner. Jerry Seinfeld also has a house account at Stuart’s and comes in quite often.
How to make your own Clam Bake
Ingredients:
- 2 sticks (1/2 pound) unsalted butter, softened
- ½ cup grated Parmesan, plus more for garnish
- ½ cup finely chopped mixed herbs, suck as parsley, chives, and thyme
- Kosher Salt and freshly ground black pepper
- 4 pounds creamer potatoes
- 8 ears corn
- 4 pounds kielbasa, cut into pieces, 8 dozen hard-shell clams, such as cherrystone or littleneck
Method:
- Dig a shallow pit in the sand and line it with large stones. Pile wood on top of the coals. Burn the wood for 1 to 2 hours until the rocks are red hot; rake off the ashes. Set 1 cinder block on each corner of the pit to form the base; lay a barbecue grate on top to make a table.
- While the stones are heating prepare the herb butter: Mix the butter with the cheese and herbs; season it with salt and pepper. Refrigerate until ready to use.
- Place a thick layer of seaweed on the grate. Place a layer of potatoes on the rack and cover them with a thin layer of seaweed. Put the corn on next and then another thin layer of seaweed. Now put on the kielbasa and top it with a thin layer of seaweed. Next mound the clams on top and cover with a thick layer of seaweed. Cover the entire bake with burlap or a tarp soaked in sea water. Keep the tarp wet by pouring sea water over the top if needed. Cook until the clams open and the potatoes are tender, about 1 hour.
- Pull the husks back from the corn and remove the silk. Brush generously with the herb butter and garnish with grated Parmesan.
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Bow Wow Bites
Ingredients:
- Wellness CORE Grain Free Wet Food, comes in six different varieties
- CORE Grain-Free Beef, Venison & Lamb Formula
- CORE Grain-Free Puppy Formula
- CORE Grain-Free Salmon, Whitefish & Herring Formula
- CORE Grain-Free Turkey, Chicken Liver & Turkey Liver Formula
- CORE Grain-Free Turkey, Pork Liver & Duck Formula
- CORE Grain-Free Weight Management Formula
- Wellness WellBars
- Old Mother Hubbard Classic Biscuits
- Glass Bowl or Terrine
Method:
- Removing the Wellness CORE Grain Free Wet Food from the can, scoop the food into the terrine, alternating flavors by layer
- Carefully remove the wet dog food from the terrine so the dog food stays formed in its shape
- Place the dog food on a serving dish and garnish the plate with Wellness WellBars and Old Mother Hubbard Classic Biscuits for your pets to enjoy
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Pooch Party Mix
Ingredients:
- 2 cups Wellness Dry Food
- 2 cups Wellness CORE Grain Free Dry Food
- 15 Wellness WellBars
- 15 Wellness WellBites
- 15 Old Mother Hubbard Classic Biscuits (small)
Method:
- In a large bowl, mix together the ingredients above
- Using a large scoop, place the mixture in small dog bowls for your pets to enjoy
- As a party favor, personalize treat bags for your guests to bring some of the puppy party mix home.
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Cana-Pups
Ingredients:
- Wellness Simple Limited Ingredient Diet Formula canned dog food (BLUE CANS)
- Duck & Oatmeal Formula
- Grain-Free Salmon & Potato Formula
- Grain-Free Turkey & Potato Formula
- Lamb & Oatmeal Formula
- Wellness WellBites
- Old Mother Hubbard Classic Biscuits, crushed
Method:
- Spoon the wet dog food into a piping bag and cut off the tip.
- Lay out the Wellness Well Bites on a serving platter and pipe small amounts of wet food onto the treat.
- Sprinkle with crushed Old Mother Hubbard Classic Biscuit crumbs and serve
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Princess and the Pea Soup
Ingredients:
- 1 tablespoon unsalted butter
- 1 cups chopped leeks, which and light green parts (2 leeks)
- ½ cup chopped yellow onion
- 2 cups chicken stock, preferably homemade
- 2 ½ cups freshly shelled peas
- 1/3 cup chopped fresh mint leaves, loosely packed
- 1 teaspoons freshly ground black pepper
- ¼ cup creme fraiche
- ¼ cup chopped chives
- Prosciutto Bacon
Method:
- Heat the butter in a large saucepan, add the leeks and onion and cook over medium-low heat for 5-10 minutes, until the onion is tender
- Add the chicken stock, increase the heat to high, and bring to a boil.
- Add the peas and cook for 3-5 minutes, until the peas are tender (frozen peas will take only 3 minutes)
- Take off the heat, add the mint and pepper
- Puree the soup in batches: place one cup of soup in a blender, place the lid on top and puree on low speed.
- With the blender still funning, open the vent hole in the lid and slowly add more soup until the blender is 3/4 full. Pour the soup into a large bowl and repeat until all the soup is pureed
- Whisk in the crème fraiche and chives and taste for seasoning
- Spoon pea soup into shot glasses and garnish with a dollop of crème fraiche and prosciutto bacon
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Jack and the Bean Dip
Ingredients:
- 1 pound cooked cannelloni beans, drained and rinsed
- 2 cloves garlic
- 2 tablespoons fresh lemon juice
- 1/3 cup olive oil, plus 4 tablespoons
- Salt
- Freshly ground black pepper
- 12 slices of Pepperidge Farm Thin Sliced White and Wheat Bread
- 1 teaspoon fresh oregano
- Crown shaped Wilton cookie cutter
Method:
- Preheat the oven to 400 degrees Fahrenheit
- Cut each piece of bread into pieces with a crown shaped Wilton cookie cutter
- Arrange the crown shaped bread on a large baking sheet
- Pour the remaining oil over the pitas
- Toss and spread out the wedges evenly
- Sprinkle with oregano, salt and pepper
- Bake for 8-12 minutes or until tasted and golden in color
- Serve the pita toasts warm or at room temperature alongside the bean puree
- Place the beans, garlic, lemon juice, and 1/3 cup olive oil in the work bowl of a food processor
- Pulse until the mixture is coarsely chopped
- Season with salt and pepper, to taste
- Transfer the bean puree into a small bowl
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Beauty and the Beet Salad
Ingredients:
- 4 medium grilled beets, scrubbed, trimmed and cut in half
- 1/3 cup candied pecans
- 3 tablespoons maple syrup
- 1 (10 oz) package mixed baby salad greens
- 1/2 cup fresh squeezed orange juice
- 1/4 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 2 oz goat cheese, 1 medallian for each serving
Method:
- Place beets onto the grill with a bit of olive oil until tender. Let cool, then cut into cubes.
- In a small bowl, whisk together the orange juice, balsamic vinegar and olive oil to make the dressing.
- Place in a large helping of baby greens on each serving dish or bowl, divide candied pecans equally and sprinkle over the greens. Place equal amounts of beets over the green, and top with medallians of goat cheese.
- Drizzle each plate with some of the dressing.
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Gingerbread Trifles with Sugar Candies
Ingredients:
- Gingerbread cake
- Fresh whipped cream with a hint of Chambord
- Fresh Blackberries
- Push Pop containers
- Candied Ginger
Method:
- Using circular cookie cutters, cut the gingerbread into small circles a bit smaller than the mouth of the push pop container. Using the push pop containers, layer the gingerbread cake, blackberries and whipped cream alternating each layer.
- Top off each trifle with whipped cream and garnish with candied ginger and fresh blackberries.
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Lady Slippers
Ingredients:
- Lady Fingers
- White Chocolate Candy Melts
- Fresh Raspberries
- Pearl Luster Dust
- Fresh whipped Cream
- Pearl sugar pieces
Method:
- Melt the chocolate candy melts in a double boiler or chocolate melter until it is smooth
- Dip the flat end of the raspberry into the melted chocolate and apply it to the underside of the lady finger at one end.
- Once chocolate is hardened, turn the lady finger over and pipe a small amount of whipped cream on the opposite end of the lady finger from the raspberry.
- Dust with a small amount of pearl luster dust and garnish with fresh whipped cream with pearl sugar pieces.
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Sweet and Savory Nuts
For Rosemary Spiced Pecans:
Ingredients:
- Vegetable Oil
- 6 cups whole unsalted pecans
- 1/3 cup pure maple syrup
- ¼ cup light brown sugar, lightly packed
- 3 tablespoons freshly squeezed orange juice
- 2 tablespoons ground chipotle powder (or another spice like ancho chili pepper or Spanish paprika)
- 4 tablespoons minced fresh rosemary leaves, divided
- Kosher Salt
Method:
- Preheat the oven to 350 degrees Fahrenheit
- Brush a sheet pan generously with vegetable oil, or cover with parchment paper.
- In a large bowl, add the nuts.
- In another small bowl, combine 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder (or other spice) and mix well.
- Pour the mixture into the nuts and toss well.
- Add the chopped rosemary and 2 teaspoons of salt and toss again.
- Spread the nuts in one layer on the baking pan. Roast the nuts for 25 minutes, stirring twice with a large spatula, until the nuts are glazed and golden brown.
- Remove from the oven and sprinkle with 2 more teaspoons of salt and remaining 2 tablespoons of rosemary
- Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or completely cool in an airtight storage containers at room temperature.
For Vanilla Lavender Cashews:
Ingredients:
- Vegetable Oil
- 6 cups whole unsalted roasted cashews
- ¼ cup lightly brown sugar, lightly packed
- 1/3 cup honey
- 3 tablespoons ground vanilla beans
- 4 tablespoons minced fresh lavender, divided
Method:
- Preheat the oven to 350 degrees Fahrenheit
- Brush a sheet pan generously with vegetable oil, or cover with parchment paper.
- In a large bowl, add the nuts.
- In another small bowl, combine 2 tablespoons of vegetable oil, the brown sugar, honey, and ground vanilla and mix well.
- Pour the mixture into the nuts and toss well.
- Add the chopped lavender and toss again.
- Spread the nuts in one layer on the baking pan. Roast the nuts for 25 minutes, stirring twice with a large spatula, until the nuts are glazed and golden brown.
- Remove from the oven and sprinkle with remaining 2 tablespoons of lavender
- Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning, add salt if needed. Serve warm or completely cool in an airtight storage containers at room temperature.
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Deconstructed Sandwiches
Toast Points:
1 loaf each of firm white, pumpernickel and whole wheat sliced sandwich bread, crusts discarded and each slice cut to form two triangles or cut creative shapes out of large Wilton cookie cutters
Make Toast Points:
Put oven rack in upper third oven and preheat oven to 400 degrees Fahrenheit. Toast triangles, buttered sides up, on a baking rack until slightly toasted on the outside and soft on the insde, 3 to 4 minutes.
Garnish Skewers:
Grape tomatoes, gherkin, green olives
These three great spreads, BLT Layered Spread, Chicken Club Spread and Curry Carrot Salad, are the perfect toppings for your deconstructed sandwiches!
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BLT Layered Spread
Ingredients:
- 4 cloves garlic, peeled
- 1 ½ cups fresh basil leaves
- 1 teaspoon fresh lemon juice
- ¼ cup pine nuts
- 2 tablespoons extra virgin olive oil
- 2 2/3 cups softened cream cheese
- ¼ cup freshly grated Parmesan cheese
- 1 1/3 cups sun-dried tomatoes, drained
- 1/3 cup tomato paste
- ¾ cups crumbled crispy bacon
- salt and pepper to taste
Layer 1: Place 2 cups cream cheese and bacon in the food processor, using blend until smooth, season with pepper.
Layer 2: Chop the garlic in a food processor. Mix in basil, lemon juice, pine nuts, and olive oil. Process until well blended. Mix in 1/3 cup cream cheese and blend using pulse setting until almost smooth. Transfer the mixture to a medium bowl.
Layer 3: Coarsely chop sun-dried tomatoes in the food processor. Mix in tomato paste and 1/3 cup cream cheese. Blend until smooth.
Method:
- Lightly grease a mini loaf pan. Line pan with plastic wrap so that the wrap extends over sides of the pan.
- Evenly spread ¼ cup cream bacon mixture in the prepared dish. Layer alternatively with ½ the sun-dried tomato mixture, ¼ cup bacon mixture and ½ the pesto mixture. Repeat layering.
- Cover and chill in the refrigerator 8 hours or overnight. To serve, carefully invert pan onto a platter and remove plastic.
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