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Chicago’s Deca Selling Gold-Plated $100 Grilled Cheese

Chicago’s Deca Selling Gold-Plated $100 Grilled Cheese


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The “Zillion Dollar Grilled Cheese” features gold flakes, foie gras, and Iberico ham

The pricey grilled cheese is available all April for National Grilled Cheese Month.

How much would you be willing to drop on a premium grilled cheese sandwich? $10? $15 max? Well, Deca Restaurant in Chicago’s Ritz-Carlton hotel is shattering all of your grilled cheese expectations by featuring a “Zillion Dollar Grilled Cheese” this month. And while they aren’t actually pushing the item for the fictitious price of a zillion dollars, the sandwich will be selling for an astounding $100.

It might sound crazy, but once you see the ingredients list, you can start to understand how the “Zillion Dollar Grilled Cheese” would cost a very pretty penny to make. According to DNAInfo Chicago, the sandwich features Wisconsin cheddar cheese that has been aged for 40 years and infused with gold. Other specialty ingredients include foie gras, Iberico ham from free-roaming, acorn-fed pigs, and a duck egg to top it all off. The bread is artisanal sourdough polished with $30-a-bottle extra virgin olive oil.

The sandwich will be available all April for National Grilled Cheese Month. No word on if we can expect platinum-drizzled strawberry shortcake for National Strawberry Month in May.

Adam D’Arpino is the Restaurants Editor at The Daily Meal. Follow him on Twitter @AdamDArpino.


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Recipes

8 oz Feta Cheese
2 Tbsp Chopped Fresh Basil
2 Tbsp Chopped Fresh Tarragon
1 Tbsp Chopped Fresh Mint
2 tsp Chopped Fresh Marjoram
2 tsp Chopped Chervil
5 Each Large Heirloom Tomatoes cut into ¼ inch slices
8 oz Assorted Heirloom Cherry Tomatoes, cut in half
To Taste Sea Salt
¼ Cup Extra Virgin Olive Oil
3 Tbsp Aged Sherry Vinegar
2 Tbsp Chopped Toasted Hazelnuts
To Taste Freshly Ground Black Pepper

1. Crumble the feta cheese in a bowl. Add all the chopped herbs and gently mix until the herbs are sticking to the feta cheese.
2. Place the sliced tomatoes on a room temperature serving platter, slightly overlapping.
3. Sprinkle the sliced cherry tomatoes over the top of the sliced tomatoes.
4. Season the tomatoes with the sea salt.
5. In a separate bowl, whip together the olive oil and sherry vinegar and season with salt and black pepper.
6. Drizzle the vinaigrette over the tomatoes and allow the tomatoes to absorb the vinaigrette for 20 minutes.
7. For service sprinkle the herbed feta cheese over the dressed tomatoes.
8. Sprinkle the salad with the toasted chopped hazelnuts.
9. Crack fresh black pepper over the entire salad.

PAN ROASTED STEELHEAD with
HONEY LEMON WHISKEY GLAZE
Yield- 4 servings

Ingredients:
4 Each Steelhead Filets
Kosher Salt and Black Pepper To Taste
½ Cup Rice Flour
3 Tbs Olive Oil
½ Cup Wild Flower Honey
½ Cup Kentucky Bourbon
½ tsp Smoked Paprika
2 tsp Lemon Juice
1 Tbs Soften Butter

1. Season the steelhead filets with salt and pepper on both sides.
2. Dredge the seasoned steelhead in the rice flour and shake off the excess flour.
3. Place the olive oil in a non-stick pan and heat to medium high heat.
4. Place the steelhead filets flesh side down in the pan and cook until golden brown,
5. Turn over the filets and cook until the skin side is crispy and golden brown,
6. Remove the filets from the skillet and allow to rest for 3 minutes before serving.
7. Add the honey, bourbon, smoked paprika, lemon juice and butter to the pan and whip the glaze ingredients together and lower the heat of the pan to medium heat and allow the glaze to thicken.
8. Place the steelhead on 4 warm plates and drizzle the glaze over the steelhead filets.
9. Sprinkle the chopped chives over the glazed filets and serve.

Fresh Asparagus Salad
With Dill and Oranges

Ingredients:
1 ½ Cups Chopped Fresh Asparagus, blanched and chilled
2 Tbs Fresh Dill, chopped
1 Cup Fresh Orange Segments
2 Tbs Olive Oil
1 Tbs Champagne Vinegar
1 Tbs Fresh Orange Juice
1 Tbs Honey
1 Tbs Minced Shallots
1 tsp Spicy Brown Mustard
¼ tsp Kosher Salt
¼ tsp Black Pepper

1. Combine the asparagus, dill and oranges and place in a stainless steel bowl.
2. Whip together the remaining ingredients and toss with the asparagus mixture.
3. Serve family style for a great summer time salad.

SWEET and SALTY WALNUTS
These flavorful walnuts are great tossed in a fresh salad or as a garnish on your favorite chocolate dessert.

Ingredients:
¼ Cup Dark Brown Sugar
½ Cup Granulated Sugar
1 tsp Sea Salt
¼ Cup Water
2 Cup Walnut Pieces

Procedure:
1. Combine the first 4 ingredients in a stainless steel bowl and whip to dissolve the sugars.
2. Put the walnut pieces in a large sauté pan, pour in the sugar mixture and stir to evenly coat the walnuts.
3. Turn on the heat to medium high and allow the walnuts to cook until almost all the moisture is almost gone. Do not let the water cook off completely.
4. Remove the walnuts from the heat and layout on a baking sheet to cool.
5. After the nuts have cooled completely, store walnuts in a air tight container.

ROASTED CHICKEN
with SPICY MUSTARD HONEY WHISKEY SAUCE

Yield: 2 Servings

Ingredients:
1 Each Roasted Chicken, backbone removed, cut in half
½ Cup Guldens Spicy Mustard
3 Tbs Clover Honey
2 Tbs Wheated Whiskey
½ tsp Crushed Red Chili Flakes

Procedure:
1. Place the two chicken halves on a roasting platter.
2. Combine the mustard, honey, whiskey and crushed red chili flakes and drizzle over the roasted chicken.
3. Place the glazed chicken in a pre heated oven set at 350 degrees.
4. Allow the sauce to glaze over the chicken.
5. Remove from the oven and serve with mashed potatoes or wild rice.

BIG ISLAND CHEESECAKE
Creamy and refreshing as the summer heats up.

Ingredients:
24 oz. Cream Cheese, Room Temperature
½ Cup Brown Sugar
3 Tbs All Purpose Flour
¼ tsp Kosher Salt
1 ½ Cups Guava Puree
¼ Cup Sour Cream
2 tsp Vanilla Extract
4 Each Large Eggs
1 Prepared Graham Cracker Crust

Procedure:
1. Beat cream cheese in a mixer with a paddle attachment until smooth.
2. Add the brown sugar, flour and kosher salt. Beat until smooth. Add the guava puree, sour cream and vanilla extract. Beat until well blended.
3. Add the eggs two at a time and beat until just blended after each addition.
4. Tap the mixing bowl on the counter to removed any bubbles.
5. Pour filling into prepared crust.
6. Bake cheesecake in a water bath in a convection oven set at 300 degrees low fan.
7. Bake for approximately 30-50 minutes until internal temperature of 150 degrees.
8. Transfer cheesecake to a cake rack to cool completely, and then refrigerate overnight for service.

Pure Maple Bourbon Syrup
try with pancakes, biscuits or as a glazed for a roasted pork tenderloin
Yield: 3 Cups

Ingredients:
1 Cup Pure Maple Syrup
2 Tbs Salted Butter
¼ tsp Ground Nutmeg
1 Each Vanilla Bean, split in half lengthwise
¼ tsp Ground Cinnamon
¾ Cup L.W.K. Barrel Selection of Bourbon

Procedure:
1. Put the maple syrup, butter, nutmeg and vanilla bean in a sauce pot and bring to a low simmer.
2. Add the ground cinnamon and bourbon and cook for 45 more seconds.
3. Remove the syrup from the heat and allow to cool to room temperature before serving.

Pan Roasted Clams with Tomatoes, Chives & IPA Beer
Impress your guests with this delicious & sophisticated dish.
Yield- 2 Servings

Ingredients:
24 Each Manila Clams
¼ Cup Extra Virgin Olive Oil
3 Tbs Minced Garlic
¼ Cup Diced Tomatoes
Kosher and Black Pepper to taste
2 Tbs Chopped Chives
2 Tbs Chopped Basil
½ Cup Craft IPA Beer
3 Tbs Softened Butter

Procedure:
1. Heat a large sauté pan to medium high heat, add the clams to the pan and dry roast them for 2 minutes on the stove.
2. Add the next 6 ingredients to the pan and continuing cooking until the clams have opened and liquid has reduced by half.
3. Remove the pan from the stove and remove the clams with a slotted spoon and place in 2 bowls.
4. Place the pan back on the stove and begin reducing the sauce again for 30 seconds.
5. Remove the pan from the heat and whip in the softened butter.
6. Pour the sauce over the clams evenly.

Tennessee Whiskey Almond Truffles
Make a great after dinner treat or a fun gift.

Ingredients:
1 Cup Toasted Chopped Almonds
4 Tbs George Dickel Whiskey
4 oz Unsalted Butter, softened
1 # Powdered Sugar
14 oz Milk Chocolate, chopped small

Procedure:
1. Combine the almonds and whiskey in a stainless steel bowl.
2. Let the mixture marinate in the refrigerator overnight.
3. Whip the butter with the powdered sugar with a mixer.
4. Add the almond mixture to the creamed mixture.
5. Melt the chocolate over a double boiler until melted.
6. Roll the almond mixture into balls.
7. Dip each ball into the melted chocolate using a fork to dip off the excess chocolate.
8. Place the glazed truffle balls on waxed paper and place in the refrigerator to harden the outer shell.
9. For service dust each truffle lightly with powdered sugar.

Tennessee Whiskey Ham Glaze
Perfect way to dress up a ham dinner.

Ingredients:
1 # Unsalted Butter, softened
¼ Cup Yellow Mustard
½ Cup Clover Honey
¼ Cup Tennessee Whiskey
2 Tbsp Mayonnaise
1 tsp Rubbed Sage
1 tsp Smoked Paprika
½ tsp Ground Cinnamon

Procedure:
1. Combine the ingredients in a bowl with a wire whip.
2. Brush on your ham before placing in the oven.
THIS ALSO CAN BE USED AS A SAUCE FOR BISCUITS AND HAM

WCG Bourbon Glazed Shrimp
Serve with Steamed Rice or Yummy Mashed Potatoes

Ingredients:
6 oz weight Softened Butter
½ Cup Dark Brown Sugar
2 Tbs Minced Fresh Oregano
½ tsp Hot Sauce
2 Tbs Worcestershire Sauce
1 Tbs Minced Garlic
1 Tbs Minced Shallots
30 Each Jumbo Shrimp, peeled and deveined
2 Tbs Fresh Lemon Juice
1 tsp Sea Salt
2 tsp Black Pepper
½ Cup WCG Bourbon Whiskey

Procedure:
1. In a large skillet melt the butter until it is foamy, but not burning.
2. Add the brown sugar, oregano, hot sauce, Worcestershire, garlic and shallots and cook for 1 minute until you begin to smell the flavor.
3. Add the shrimp and cook for 5 minutes, then add the remaining ingredients.
4. Be careful not to let the whiskey ignite in the pan.
5. Simmer the dish for 1 more minute, then turn off flame.
6. Place the shrimp on a family style platter.

APPLE BOURBON BACON DRESSING
This is a great salad dressing or sauce for grilled asparagus.

Ingredients:
2 Cups Dark Brown Sugar
1 tsp Granulated Garlic
1 Cup Spicy Brown Mustard
2 Tbsp Dijon Mustard
½ Cup Wildflower Honey
2 Tbsp Rye Bourbon
2 Cups Apple Cider Vinegar
4 Cups Blended Olive Oil

Procedure:
1. Combine the brown sugar , granulated garlic, both mustards, maple syrup, bourbon and cider vinegar in a bowl.
2. Whip together with a wire whip, then add the olive oil in a steady stream to create the dressing.

WHISKEY BRUNCH SANDWICHES
A delicious, unique spin on a brunch strata.

Ingredients:
16 Slices of Wheat Bread, crusts removed and buttered
8 Slices of Pepper Jack Cheese
8 Slices of Smoked Ham
6 Whole Eggs
2 ¾ Cups Whole Milk
¼ Cup Bourbon Whiskey
1 tsp Yellow Mustard
½ # Sautéed Mushroom Slices
1 Cup Crushed Cornflakes
½ Cup Melted Butter

Procedure:
1. Place the slices of buttered wheat bread in the bottom of a 9” x 13” baking pan.
2. Top each slice of bread with a slice of pepper jack cheese and a slice of smoked ham.
3. Cover with the remaining slices of bread, buttered side up.
4. Combine the eggs, milk, whiskey, and yellow mustard in a bowl with a whisk.
5. Pour the egg mixture over the bread evenly, cover and refrigerate overnight.
6. Remove the pan the refrigerator and uncover the pan.
7. Sprinkle the sautéed mushrooms over the soaked bread.
8. Mix the cornflakes with the melted butter and sprinkle over the pan.
9. Place the pan in a oven set at 350 degrees and bake for 50 minutes.
10. Allow the pan to rest for 20 minutes at room temperature, then cut into 8 equal sandwiches.

MEXICAN CHOCOLATE FLOURLESS CAKE
A Yummy Gluten Free Treat!

Ingredients:
1 # Bittersweet Chocolate
.5 Cup Toasted Almonds, slivers
½ tsp Ground Cinnamon
4 oz Softened Unsalted Butter
9 Each Whole Eggs, separated
¾ Cup Granulated Sugar
2 Cups Heavy Cream for Garnish

Procedure:
1. Pre heat your oven to 350 degrees.
2. Butter and dust a spring form pan with sugar.
3. Place the chocolate, almond slivers, cinnamon and butter in a bowl and place over a water bath, allowing the chocolate to melt.
4. Stir together the chocolate mixture.
5. In a separate bowl, whip the yolks with the sugar until yellow in color and fluffy.
6. Add a small amount of the melted chocolate mixture to the yolk mixture.
7. Whip together to temper the yolks, and then add the remaining chocolate mixture to the yolk mixture.
8. In a separate bowl whip the whites until stiff peaks.
9. Fold the stiff whites into the yolk mixture and fold together and pour into the prepared pan.
10. Place the cake in the oven and bake for approximately 20 to 30 minutes or until a toothpick comes out clean from the cake.
11. Allow the cake to cool for 30 minutes before removing from the pan.
12. While the cake is cooling, whip the cream until fluffy, like shaving cream.
13. Dust the top of the cake with powdered sugar and dollop the whipped cream in the center of the cake and serve.

JAMESON IRISH WHISKEY & COFFEE PUDDING
Happy St. Patrick’s Day!!

Ingredients:
6 each eggs, separated
1 ¼ cup heavy cream
2 Tbs Jameson Irish whiskey
.5 tsp ground ginger
1 cup granulated sugar
1 ¼ cup strong black coffee
1 ½ oz. plain gelatin
For garnish: whipped cream and finely chopped roasted pecans

Procedure:
1. In a medium mixing bowl, whip egg whites with a wire whisk until stiff. Set aside.
2. In a separate mixing bowl, whip the cream with a wire whisk until light and fluffy. Fold in the Jameson Irish whiskey and ginger, then set aside.
3. In a large mixing bowl, cream the egg yolks and sugar.
4. Heat coffee. Add the gelatin and stir until dissolved.
5. Add the coffee mixture to the egg yolks and beat until incorporated.
6. Place the bowl over a pan of boiling water and beat, stirring constantly until the mixture begins to thicken. Remove from heat and allow to cool for a few minutes.
7. Place bowl over an ice bath and continue to stir until mostly cooled.
8. Fold the egg whites and whipping cream into the pudding and pour into dessert dishes. Let set until completely cooled, preferably overnight.

SPRING GRILLED LAMB CHOPS
WITH YOGURT CUMIN DIPPING SAUCE
Get ready for spring season with this juicy main dish.

Ingredients:
¼ Cup Chopped Mint
2 Tbs Chopped Basil
1 Tbs Granulated Sugar
1 Tbs Lemon zest
½ tsp smoked Paprika
1 Tbs Kosher Salt
2 Tbs Extra Virgin Olive Oil
18 Each Lamb Loin Chops
1-Cup Greek Yogurt
2 tsp Ground Cumin
½ tsp Crushed Red Chili

Procedure:
1. Combine the mint, basil, lemon zest, sugar, paprika and salt in a food processor and process until smooth.
2. Mix together with the olive oil and rub down the lamb chops and allow to marinate for 1 hour.
3. While the chops are marinating pre heat your grill.
4. In a bowl combine the yogurt, cumin and crushed red chili.
5. Grill the lamb chops over medium high heat until medium rare, approximately 4 minutes per side.
6. Stack the chops on a warm serving platter with the yogurt dipping sauce on the side.

WHISKEY TOMATO SOUP
With Crispy Rye Bread Croutons

Ingredients:
4 Tbs Unsalted Butter
2 Cups Chopped Onions ½ x ½
¼ Cup Minced Shallots
2 Qts Canned Whole Tomatoes, drained, seeded and rough chopped
2 Cups Carrots, peeled and rough chopped
1 Qt Chicken Broth
¼ Cup Chopped Italian Parsley
1 Tbs Minced Fresh Tarragon
1 Tbs Kosher Salt
1 tsp Cayenne Pepper
½ Cup Good Quality Rye Whiskey
½ Cup Heavy Cream
16 Each Crispy Rye Bread Croutons

Procedure:
1. Melt the butter in a soup pot and add the onions and shallots and cook for approximately 6 minutes.
2. Stir in the tomatoes, carrots, chicken broth, parsley and tarragon, bring soup to a boil, then lower to a simmer for 25 minutes.
3. Place small amounts of soup in a blender and puree all the soup until smooth.
4. Add the pureed soup back to the soup pot .
5. Add the salt and cayenne pepper to the pot along with the rye bourbon.
6. Whip in the cream and reheat until hot.

SERVE THE SOUP IN HOT SOUP BOWLS AND TOP WITH THE RYE BREAD CROUTONS

OVEN ROASTED LEMON AND SAGE PORK CHOPS
Yield: 4 servings

Ingredients:
1 ½ Cups Fresh Bread Crumbs
3 Tbs Chopped Fresh Sage
1 tsp Sea Salt
½ tsp Cayenne Pepper
¼ Cup Lemon Juice
4 Bone in Pork Chops, 5 oz Each
2 Tbs Blended Olive Oil
½ Cup Mayonnaise
.25 tsp Granulated Garlic
.25 tsp Smoked Paprika

1. Preheat the oven to 385 degrees.
2. In a bowl combine the bread crumbs, sage, salt and pepper.
3. Reserve 1 Tbs of lemon juice for lemon mayonnaise.
4. Place the other 3 Tbs in a separate bowl.
5. Dip the pork chops in the lemon juice and then press into the seasoned bread crumbs on both sides of the pork chops.
6. Heat the olive oil in a non stick oven proof pan.
7. Add the pork chops and brown on one side then turn over the chops and place pan in the oven to roast.
8. Cook the pork chops for approximately 10 minutes and an internal temperature of 160 degrees.
9. Remove the pan from the oven and allow the chops to rest for 10 minutes before serving.
10. Stir together the mayonnaise, granulated garlic and smoked paprika with reserved lemon juice in a bowl to create the sauce.
11. Serve the pork chops on a platter with a bowl of lemon sauce.

PAN SEARED CHICKEN
With Prosciutto and Tarragon

Ingredients:
4 Each Boneless, Skinless chicken breast, tenders removed
Kosher Salt and Black Pepper, to taste
All Purpose Flour, to taste
3 Tbs Blended Olive Oil
8 oz Oyster Mushrooms, washed and quartered
½ cup Marsala Wine
½ cup Beef Broth
2 oz Prosciutto Ham, chopped
2 Tbs Fresh Tarragon, chopped
3 Tbs Softened Butter
8 cups Buttered Noodles

Procedure:
1. Place the chicken breasts between plastic wrap and pound each breast with a meat mallet until ¼ inch thick.
2. Season the chicken breast on both sides and dredge in flour and shake off excess flour.
3. Heat the olive oil in a non-stick skillet until medium high heat.
4. Add the chicken breast and cook until browned on both sides, approximately 3 to 5 minutes per side. Be careful not to burn flour.
5. Remove the chicken from the pan and keep warm.
6. Add the mushrooms to the same pan and cook until browned, add more olive oil if pan is too dry.
7. Deglaze the pan with the marsala wine, add the beef broth and bring to a boil, then lower to a simmer until liquid is reduced by half.
8. Remove the pan from the heat and stir in the prosciutto ham, tarragon and butter until the butter melted into the sauce.
9. Place the buttered noodles on a warm platter shingle the warm chicken around the noodles.
10. Ladle the sauce over the chicken breasts.

PAN ROASTED SALMON CAKES
with fresh lemon
Great as a starter or main dish

Ingredients:
6 Slices of Rye Bread, crust removed
2 # Cooked Salmon, chilled with no skin or bones
2 Eggs, beaten
¼ Cup Mayonnaise
½ Cup Minced Scallions
¼ Cup Minced Water Chestnuts
3 Tbs Minced Fresh Tarragon
1 tsp Old Bay Seasoning
1 Tbs Extra Virgin Olive Oil
6 Each Lemon Wedges

Procedure:
1. Place the rye bread into a food processor and process into fine bread crumbs.
2. In a stainless steel bowl, break up the cooked salmon in to large flakes.
3. Add the eggs, mayonnaise and mix well.
4. Fold in the scallions, water chestnuts, tarragon, old bay seasoning and the breadcrumbs and mix together.
5. Form into 12 each cakes and refrigerate for 2 hours.
6. Heat a non-stick skillet to medium high heat and add half the olive oil.
7. Add 6 cakes to the pan and cook on each side for 5 minutes.
8. Remove the first 6 cakes and reserve warm.
9. Add the remaining olive oil to the pan and place the remaining cakes in the pan and cook for 5 minutes on each side.
10. Salmon cakes should be golden brown and crispy.
11. Place the salmon patties on a platter plate and serve with the lemon wedges.

ITALIAN WINTER CHILI
Enjoy this warm winter dish.

Ingredients:
2 Tbs Blended Olive Oil
1 # Bulk Hot Italian Sausage
2 Cups Yellow Onions, diced
1 Cup Salami, rough chopped ¼ x ¼
1 Tbs Minced Garlic
1 Tbs Tomato Paste
½ Cup Red Wine
2 Tbs Balsamic Vinegar
1.75 Qts Canned Crushed Tomatoes with Basil
1 Cup Beef Broth
2 Cups White Beans, drained and rinsed
1 Tbs Dried Basil
1 Tbs Kosher Salt
2 tsp Crushed Red Chili Flakes
6 Tbs Extra Virgin Olive Oil, 1 Tbsp per serving

Procedure:
1. Heat a soup pot heat to medium heat, add the olive oil, and then brown off the Italian sausage.
2. Add the onions, salami and garlic and cook for 7 minutes, then stir in the tomato paste.
3. Deglaze the soup pot with the red wine and vinegar allow to cook until the liquid have almost evaporated.
4. Stir in the crushed tomatoes, beef broth and bring to a boil, then lower to a simmer for 15 minutes.
5. Add the white beans and seasonings and simmer until the beans are heated through.
6. Garnish each bowl of chili with a drizzle of extra virgin olive oil.

SUGAR CRUSTED WHITE & DARK CHOCOLATE BROWNIES
With Coconut Ice Cream and Caramel Sauce
Yield- 22 Muffin Brownies

Ingredients:
1 # Unsalted Butter
2 Cups Granulated Sugar
12 oz White Chocolate Chips
6 oz Semi Sweet Chocolate Chips
6 Eggs
2 Tbs Vanilla Extract
1 Cup All Purpose Flour
2 tsp Baking Powder
1 tsp Kosher Salt

Procedure:
1. Brush muffin pans with melted butter and spoon 1 Tbs of sugar into each muffin cup and shake around the tins to cover the bottom and sides with a layer of sugar. The more sugar the better. Dump out excess sugar.
2. Pre heat the oven to 350 degrees
3. Combine the chocolate chips in a microwave safe bowl and microwave until the chocolates have melted. Stir to smooth out the chocolate.
4. In a separate bowl whisk together the eggs and 2 cups of sugar with the vanilla extract until combined.
5. Stir the chocolate mixture into the egg mixture.
6. Let the brownie mixture cool slightly.
7. Stir together the dry ingredients and fold into the egg chocolate mixture.
8. Spoon in about ¼ cup of batter per prepared muffin tins.
9. Bake the brownies until the tops are firm and a toothpick when inserted comes out clean.
10. Remove from oven allow to cool at room temp., then remove the brownies.

For Service
2 Each Chocolate Brownies
1 Scoop Coconut Ice Cream
2 Tbs Jarred Caramel Sauce
To Taste Powdered Sugar

METHOD:
1. Stack the warm brownies on a room temperature plate.
2. Place ice cream next to brownies
3. Drizzle Caramel sauce over brownies and ice cream
4. Dust dessert with powdered sugar.

ROMANO ZUCCHINI BREAD
A great quick batter bread to serve with dinner or soup.

Ingredients:
3 ¼ Cups All Purpose Flour
1 Tbs Baking Powder
1 tsp Sea Salt
½ tsp Baking Soda
½ tsp Dried Thyme
½ tsp Crushed Red Chili Flakes
½ Cup Minced Scallions
1 Cup Grated Zucchini
¾ Cup Shredded Swiss Cheese
1 Cup Buttermilk
2 Each Eggs, beaten
½ Cup Olive Oil
¼ Cup Grated Romano Cheese

1. Preheat your oven to 325 degrees and spray a standard loaf pan with pan release spray.
2. In a stainless steel bowl combine the flour, baking powder, salt and baking soda with the thyme, chili flakes.
3. Add the scallions, zucchini, Swiss and mix to combine.
4. In a separate bowl whisk together the buttermilk, eggs, olive oil and fold into the combined dry ingredients. Do not over mix.
5. Dust the Romano cheese over the batter evenly.
6. Pour the bread batter into the prepared pan and place in the oven and bake for approximately 45 to 60 minutes or when a toothpick is placed in the center of the bread and comes out clean.
7. Allow the bread to cool for 15 minutes before turning out the bread and place on a cooling rack.
8. Bread should rest out of the pan for 30 minutes before slicing.

ITALIAN POT ROAST WITH WHITE BEANS & TOMATOES
Makes a great wintertime one-pot meal

Ingredients:
1 Cup Sliced Carrots
2 Cups Sliced Onions
3# Top Sirloin Roast, trimmed
¼ Cup Fresh Basil, rough chopped
¼ Cup Fresh Marjoram, rough chopped
1 Tbs Minced Garlic
2 tsp Kosher Salt
½ tsp Crushed Red Chili Flakes
8 oz Canned Tomato Sauce
8 oz Tomato Paste
1 tsp Black Pepper
3 Cups, White Beans, drained and rinsed
2 tsp Balsamic vinegar

Procedure:
1. Set up your slow cooker to high heat.
2. Layer the carrots and onions in the bottom of the slow cooker.
3. Place the roast on top of the vegetables.
4. Combine the remaining ingredients except for the white beans and pour over the roast.
5. Cover and slow cook for 5 to 6 hours or until the roast is tender.
6. Add the white beans and vinegar and cook for 15 more minutes.
7. Allow the roast to rest for 10 minutes before slicing.
8. Skim off the fat from the sauce and spoon over the sliced roast.

TUSCAN CHICKEN and ARTICHOKE SOUP with FRESH SPINACH
Garnish soup with crusty Italian bread croutons

Ingredients:
2 Tbs Olive Oil
1 Cup Chopped Yellow Onions
1 Tbs Chopped Garlic
2 Cups Artichoke Hearts, drained and rough chopped
2 Tbs All Purpose Flour
½ Cup Dry White Wine
2 ½ Cups Chicken Broth
1 ½ Cups Whole Milk
½ Cup Heavy Cream
2 Tbs Fresh Lemon Juice
10 Cups Fresh Spinach, washed and rough chopped
½ Cup Romano Cheese
1 tsp Cayenne Pepper
2 Cups Cooked Chicken, shredded

Procedure:
1. In a soup pot, add the olive oil and turn heat to medium high.
2. Add the onions and garlic and sauté until soft, but no color.
3. Add the artichoke hearts and lightly sauté for 1 minute.
4. Add the flour to the mixture to create a roux.
5. Deglaze the soup pot with the wine, then add the broth, milk, cream and lemon and bring to a boil then lower to a simmer.
6. Simmer for 20 minutes, then lower the heat to low and add the spinach, Romano cheese, cayenne pepper and cooked chicken.
7. Once the spinach has been added, the soup should be served.

ITALIAN GRILLED CHICKEN THIGHS
with GREEN BEANS and E.V.O.O.
Serve family-style and enjoy!

Ingredients:
6 Tbs Minced Garlic
½ Cup plus 3 Tbs Blended Olive Oil
½ Cup Chopped Parsley
¼ Cup Chopped Basil
2 Cups Fresh Bread Crumbs
12 Boneless, Skinless Chicken Thighs
2 Tbs Minced shallots
1 Pound Blanched Green Beans
To Taste Fresh Lemon Juice
To Taste Extra Virgin Olive Oil

Method:
1. Combine the garlic with a ½ cup olive oil, parsley, basil, breadcrumbs in a food processor and blend until coarse texture in place in a bowl.
2. Put the chicken thighs in a stainless steel bowl and sprinkle with the breadcrumb mixture and press into the thighs.
3. Place the coated chicken thighs on a sheet pan in a single layer and refrigerate for 20 minutes.
4. Preheat the grill for indirect grilling, which means high on one side and a lower temp on the other side of the grill.
5. Place the chicken thighs skinned side up on the cooler part of the grill, cover the grill. Grill the chicken for 15 minutes, then turn over and cook for 15 more minutes.
6. While the chicken is cooking, heat the remaining 3 Tbsp of blended olive oil in a sauté pan over medium high heat.
7. Add the shallots and cook until soft, then add the blanched green beans and cook until the beans are heated through.
8. Transfer the cooked green beans to a warm platter and place in a single layer.
9. Arrange the chicken thighs over the green beans and squeeze fresh lemon over the entire dish.
10. Drizzle the great olive oil over the entire dish.

ROASTED YAMS with BOURBON WHISKEY
Makes a tasty holiday side.

Ingredients:
6 # Yams, unpeeled
¼ Cup Heavy Cream
1 Tbs Fresh Pineapple Juice
½ tsp Ground Ginger
½ tsp Kosher Salt
¼ tsp Café Grind Black Pepper
½ Cup Bourbon Whiskey
¼ Cup Brown Sugar

Procedure:
1. Preheat your oven to 425 degrees.
2. Using a fork, pierce the yams all over and place in a roasting pan.
3. Place the yams in the preheated oven and roast until tender approximately 1 hour.
4. Remove the roasted yams from the oven and allow them to rest at room temperature for 20 minutes.
5. Peel the yams and cut them into medium size pieces.
6. In a stainless steel bowl combine the yams, cream, pineapple juice.
7. Fold in the ginger, salt and black pepper.
8. Using a hand masher, mash the yams until well combined.
9. In a large saucepan combine the whiskey and brown sugar and bring the mixture to a boil.
10. Fold in the yams mixture into the bourbon mixture and cook, stirring occasionally over low heat until the yams are heated all the way through.

SCAMPI with ARTICHOKES and GRANA CHEESE
Serve with Crusty French Bread

Ingredients:
2 Tbs Extra Virgin Olive Oil
3 tsp Minced Garlic
2 Tbs Minced Shallots
24 Each, Large Shrimp, peeled, deveined and rinsed
2 Cups Marinated Artichoke Hearts, drained and quartered
½ cup Vino Verde Wine
2 Tbs Fresh lemon Juice
2 Tbs Softened Unsalted Butter
2 Tbs Fresh Basil, julienned
1 Tbs Chopped Parsley
½ tsp Sea Salt
½ tsp Fresh Ground Black Pepper
8 tsp Freshly Grated Grana Cheese

Procedure:
1. Heat a large sauté pan to medium high heat.
2. Add the olive oil to the pan.
3. When the olive oil is hot add the garlic, shallots and cook until softened, but do not brown.
4. Add the shrimp, artichoke hearts, wine and lemon juice and cook together until the shrimp are cooked, approximately 4 to 5 minutes.
5. Stir in the softened butter, basil, parsley, sea salt and black pepper.
6. Divide the scampi between 4 warm bowls.
7. Dust each bowl with 2 tsp of grated Grana cheese

SESAME AND GINGER CRUSTED PORK CHOPS
Extra yummy when served with sauteed green beans.

Ingredient:
8 Each Boneless, center cut pork chops, 3 oz portions
1 tsp Kosher salt
.5 tsp Chinese five spice
.5 tsp Ground ginger
2 Tbs White sesame seeds
2 Tbs Black sesame seeds
1 Tbs Apricot preserves
3 Tbs Vegetable oil

Procedure:
1. Pre heat your oven to 375 degrees.
2. Mix the salt with the five spice and ginger and reserve.
3. Sprinkle the season blend on both sides of the pork chops.
4. Combine the sesame seeds and place on a plate.
5. Brush one side of each pork chop with the apricot preserves evenly.
6. Press the side of the chops with the preserves in the sesame seeds to get an even coat of seeds.
7. Pre heat a large sauté pan to medium high heat and add the vegetable oil.
8. When oil is hot place the pork chops seeded side down in the pan and cook until golden brown, then flip over the chops and cook for 2 more minutes.
9. Transfer the chops to a baking pan and place in the oven and cook until the pork is cooked through approximately 8 more minutes.
10. Remove the chops from the oven, and place on a plate to rest for 4 minutes before serving.

GRILLED PROSCIUTTO WRAPPED FIGS
With balsamic vinegar and watercress

Ingredients:
18 each Dried Large Purple Figs, stems removed
18 Slices of Thin Prosciutto Ham
4 cups Watercress
¼ Cup Chopped Basil
1 Tbs Chopped Marjoram
¼ Cup Extra Virgin Olive Oil
2 Tbs 25-year-old Balsamic Vinegar

Procedure:
1. Pre heat the grill.
2. Place the prosciutto slices on a cutting board.
3. Place the figs on top of the prosciutto slices.
4. Wrap the prosciutto around the figs and secure with a toothpick.
5. Place the wrapped figs on the grill and cook until the prosciutto is crispy and the figs are warm.
6. Toss the watercress with the basil and marjoram and place equal amounts on 6 room temperature plates.
7. Combine the olive oil with the balsamic vinegar and reserve
8. Place the 3 grilled figs around the watercress.
9. Drizzle the figs and greens with the olive oil and balsamic vinegar mixture.

HOLIDAY SHRIMP TOASTS
Super tasty and super easy.

Ingredients:
1 Cup Cooked Shrimp, deveined and rough chopped
4 oz Feta Cheese, crumbled
¼ Cup Minced Chives
To Taste Blackening Spice
4 Slices Ciabatta Bread, ½ inch thick
2 Tbs Fresh Basil, chopped

Procedure:
1. Pre heat your broiler to high.
2. Combine the shrimp, feta cheese and chives in a bowl.
3. Toast the ciabatta bread slice on a baking pan under the broiler.
4. Divide the shrimp mixture evenly over the toasted bread slices, then broil again until the cheese has melted and is golden brown.
5. Remove from the broiler and sprinkle with the blackening spice and sprinkle chopped basil over the toasts also.

CARAMELIZED FRENCH ONION DIP
Serve with rye toasts, veggies or saltine crackers.

Ingredients:
2 Tbs Extra Virgin Olive Oil
3 ½ Cups Sliced Onions
2 tsp Granulated Sugar
2 Tbs Minced Marjoram
1 tsp Granulated Garlic
¾ Cup Mayonnaise
¾ Cup Plain Yogurt
1 tsp Sea Salt
½ tsp Black Pepper

Procedure:
1. Heat the olive oil in a pan to medium high heat.
2. Add the onions and sugar and cook until onions are light golden brown.
3. Add the marjoram and garlic and cook for 2 more minutes until onions are golden brown.
4. Remove the onions from the pan and allow to cool to room temperature.
5. Combine the mayonnaise and yogurt with the salt and pepper.
6. Fold in the caramelized onions to mayonnaise mixture.

PEPPERJACK CHEESE DIPPING SAUCE
Serve with crispy fries or over tortilla chips or even a dollop in your chili.

Ingredients:
2 Tbs Unsalted Butter
1 Tbs All Purpose Flour
1 Cup Whole Milk
.75 Cup Shredded Pepper jack Cheese
.25 Cup Shredded Swiss Cheese
2 tsp Chipotle Tabasco
¼ tsp Cayenne Pepper

Procedure:
1. Melt the butter in a small saucepan over medium high heat, do not brown.
2. Add the flour and whisk together to create a roux. Cook for 1 minute.
3. Add the milk and whisk together until smooth, bring to a boil then lower to a simmer and cook for 3 minutes.
4. Whisk in the cheeses, Tabasco and cayenne pepper and cook for 30 seconds.
5. Remove from the heat and keep warm.

SWEET & SPICY BROOKLYN GRILLED CHEESE SANDWICH
Yummy!!

Ingredients:
3 tsp Extra Virgin Olive Oil
1 Cup Yellow Onions, sliced very thin
½ tsp Brown Sugar
1 tsp Kosher Salt
2 Slices of New York White Cheddar
4 Slices of Marbled Rye Bread
2 Slices of Pepper jack Cheese
4 slices of Tomatoes, seasoned with cracked pepper
3 Tbs Olive Oil

Procedure:
1. Heat a non stick skillet to medium heat, add the olive oil and when oil is hot add the onions and cook until lightly caramelized.
2. Add the brown sugar and salt to the onions and continue to cook for 2 more minutes, stirring frequently.
3. Remove the onions from the heat and reserve for service.
4. Divide the cheddar on the 2 slices of bread.
5. Spread 2 Tbs of caramelized onions on the cheddar cheese evenly.
6. Place the seasoned tomatoes slices on top of the onions.
7. Place the pepper jack on top of the tomatoes and top with the remaining bread slices.
8. Heat a non stick skillet to medium heat, add the olive oil and swirl to evenly coat the pan.
9. Place the assembled sandwiches in the skillet and lower the heat to medium low.
10. Place a smaller skillet on top of the sandwiches to weigh them down.
11. Grill the sandwich on each side to a golden brown and until the cheese has began to melt.

SPICY JAMAICAN CHICKEN SANDWICH
Serve with a great slaw for a flavorful meal.

Ingredients:
¼ Cup Dry Jamaican Jerk Seasoning Rub
3 Tbs Blended Olive Oil
2 tsp Black Pepper
1 tsp Kosher Salt
3 # Fresh Bone In Chicken Thighs
1 Cup Chicken Broth
3 Tbs Fresh Lime Juice
2 Tbs Minced Garlic
¼ Cup Molasses
3 Tbs Minced, Seeded Jalapeño Peppers
6 Each Crusty French Rolls

Procedure:
1. Combine the jerk seasoning with the olive oil, black pepper and Kosher salt.
2. Coat the chicken thighs with the jerk seasoning mixture.
3. Place the seasoned chicken thighs in a slow cooker.
4. Combine the chicken broth with the lime juice, garlic, molasses and jalapeño.
5. Pour this mixture over the chicken thighs and turn on your slow cooker to medium heat and cook for 2 to 3 hours.
6. Remove the chicken from the slow cooker, remove the bones and then shred the chicken with a fork.
7. Return the shredded chicken to the slow cooker and mix together with the reduced sauce.
8. Serve the Jamaican chicken on toasted French rolls.

ROASTED TOMATO SOUP
Serve with a nice grilled cheese sandwich- Yum!

Ingredients:
5 # Fresh Tomatoes, quartered with stems removed
4 tsp Fresh Garlic, minced
½ Cup Extra Virgin Olive Oil
1 Cup Yellow Onions, chopped
2 Cups Tomato Juice
2 tsp Granulated Sugar
1 tsp Dried Basil
½ tsp Kosher Salt
¼ tsp Crushed Red Chili Flakes
½ Cup Warmed Heavy Cream
5 Tbs Chopped Fresh Basil

Procedure:
1. Preheat your oven to 450 degrees.
2. Toss the tomatoes, garlic and a ¼ cup of olive oil.
3. Transfer the tomato mixture to a roasting pan and roast for 30 to 40 minutes until the tomatoes are soft and lightly caramelized.
4. In a separate pot, add the remaining olive oil and heat over medium heat.
5. Add the onions and sauté for 2 minutes add the tomato juice, sugar, dried basil, salt and crushed red chili flakes.
6. Bring to a boil, then lower to a simmer and cook for 15 minutes.
7. Remove the soup from the stove and puree in small amounts in a blender until smooth.
8. Finish the soup with the warmed heavy cream.
9. Ladle the soup into warm soup bowls and garnish with 1 Tbs of fresh basil perb bowl.

CHICKEN CHILI VERDE
Serve with warm cornbread for a great fall meal.

Ingredients:
2 Poblano Chile Peppers
1 Jalapeño Pepper, seeded, chopped
1 ½ # Tomatillos, chopped
1 Cup Yellow Onions, chopped
1 Cup Chopped Cilantro
2 Tbs Minced Garlic
2 tsp Ground Cumin
1 tsp Smoked Paprika, hot
1 tsp Kosher Salt
1 tsp Brown Sugar
1 # Boneless, Skinless Chicken Thighs
2 Cups Chicken Broth, canned
1 Cup Hominy, drained and lightly rinsed.
2 Tbs Lime Juice
4 Tbs Queso Fresco Cheese, crumbled

Procedure:
1. Place the poblano chile peppers over a gas burner and char the skin until blackened. Remove the peppers and place in a bowl and wrap tight with clear wrap.
2. When the poblano are cool enough to handle, peel the skin away from the chile and remove the seeds and stem.
3. Rough chop the roasted poblano.
4. Layer the poblano, jalapeño, tomatillos, onions, half the cilantro and seasonings in a slow cooker.
5. Place the chicken thighs on top of the vegetables and seasonings, add the broth and set the setting to low and cook for 3 to 4 hours.
6. After the chicken is cooked, remove from the cooker and allow to cool.
7. Then lightly shred the chicken and place back into the slow cooker.
8. Add the hominy, lime juice and remaining cilantro to the slow cooker.
9. Place the slow cooker to the high setting and cook for 10 more minutes.
10. Serve the chicken chili verde in a warm bowl with the crumbled queso fresco on top.

STUFFED PORK WITH SALAMI, GRANA CHEESE & CHERRY PEPPERS
Serve these tasty stuffed rolls with a good tomato sauce (we have a tomato sauce recipe below)

Ingredients:
1 ½ Cups Toasted Bread Crumbs
½ cup Thinly Sliced Salami, julienned
½ Cup Grated Grana Cheese
3 Tbs Cherry Peppers, Rough Chopped
¼ Cup Minced Fresh Basil
¼ Cup Minced Fresh Parsley
½ Cup Extra virgin Olive Oil
12 Each ¼ Thick Pieces of Boneless Pork Loin
Kosher salt and Black Pepper
3 Tbs Extra Virgin Olive Oil

Procedure:
1. In a mixing bowl, combine the first 6 ingredients and mix well.
2. Add the olive oil and mix with a rubber spatula until well combined.
3. Lay out the pork slices on a cutting board and lightly pound the pork until very thin.
4. Season the pork slices on both sides with salt and black pepper.
5. Spread a thin layer of the filling about a heaping ¼ cup on each seasoned pork slice.
6. Roll up the pork slices and place seam side down on a roasting pan.
7. Refrigerate for 2 hours before cooking.
8. Brush the rested stuffed pork rolls with the remaining olive oil.
9. Place in a pre heated 350-degree oven and roast for approximately 25 to 30 minutes until an internal temperature of 185 degrees.
10. Transfer the rolls to a platter to rest.

BASIC TOMATO SAUCE- Goes great with Stuffed Pork Rolls
Yield: 1 Quart

Ingredients:
.25 cup Extra Virgin Olive Oil
1 cup Yellow Onions, chopped
4 Cloves of Garlic, thinly sliced
3 Tbs Fresh Thyme, chopped
.5 cup Shredded Carrots
2- 28 oz. Cans of Progresso Whole Tomatoes with Basil
.25 tsp Crushed Red Chili Pepper
Kosher Salt, to taste

Procedure:
1. In a saucepan, heat the olive oil over medium heat, add the onions and the garlic and cook until soft and golden brown
2. Add the fresh thyme and shredded carrots and cook for approx. 5 more minutes until carrots soft
3. Crush the tomatoes with your hands and add them to the saucepan with their juices
4. Bring to a boil, then lower to a summer for 30 minutes or sauce gets thick like oatmeal
5. Season with the crushed red chili pepper & kosher salt

Grilled Greek Style Chicken
Try this out with our previously posted recipe for Lemon Apricot Couscous
Yield: 4 servings

Ingredients:
1 Tbs White Wine
1 Tbs Granulated Sugar
1 Tbs Corn Oil
1 Tbs Leaf Oregano
2 tsp Granulated Garlic
2 tsp Red Wine Vinegar
1 tsp Fresh Lemon Juice
1 tsp Ground Black Pepper
.5 tsp Kosher Salt
4 Each Boneless, Skinless Chicken Breasts

1. Pre heat your grill to medium high heat.
2. Combine the first 9 ingredients in a bowl.
3. Add the chicken breast and allow to marinate for 2 hours.
4. Remove from the marinade and allow to drain for 15 minutes before grilling.
5. Place marinated chicken breasts on the grill and grill for approx. 4 to 5 minutes per side until caramelized and cooked through.
6. Remove from the grill and allow to rest for 3 minutes before serving.

SPICY CARROT SOUP with CRAB MEAT
Try out this unique recipe.

Ingredients:
3 Tbs Butter
½ Cup Diced yellow Onions
1 # Peeled Carrots, sliced ¼ inch thick
2 Tbs Wild Rice
1 tsp Kosher Salt
½ tsp Cayenne Pepper
5 Cups Carrot Juice
1 tsp Grated Lemon Zest
1 tsp Chili Garlic Sauce
8 oz Cooked Dungeness Crab Meat
Chopped Chervil

Procedure:
1. Pre heat a small soup pot to medium high heat.
2. Add the butter. When butter has melted add the onions, carrots, wild rice, salt and pepper.
3. Cook stirring constantly until onions are lightly caramelized.
4. Add the carrot juice and bring mixture to a boil, then lower to a simmer and cook for 20 minutes. Remove from the heat.
5. Working in batches, puree the soup in a blender until very smooth.
6. Return the soup to the soup pot and add the lemon zest and chili garlic sauce and keep warm.
7. For service, place 6 oz of hot soup in warm soup bowls.
8. Dollop the 2 oz of crab meat in each bowl allowing the heat of the soup to warm the crab meat.
9. Sprinkle each soup bowl with chopped chervil.

SPICED CHICKEN THIGHS IN A SPICY TOMATO SAUCE
Serve this great chicken dish with crusty grilled bread.

Ingredients:
2 Tbs Blackening Spice
4 Each Boneless Chicken thighs
2 Tbs Olive oil
½ Cup Diced Onions
1 Tbs Minced Garlic
1 Tbs Minced Ginger
¼ tsp Crushed Red Chili Flakes
¼ cup Dry White Wine
1 Tbs Tomato Paste
1 Cup Chopped Tomatoes
½ Cup Chicken Broth
½ Cup Chickpeas
½ Cup Green Pimento Olives, chopped
1 Tbs Honey
1 tsp Smoked Paprika

Procedure:
1. Rub the chicken thighs with the blackening spice and allow to rest for 30 minutes.
2. Heat oil in a skillet over medium heat, add the seasoned chicken thighs skin side down and brown on both sides evenly.
3. Remove the chicken from the pan.
4. Add the onions and sauté for 3 minutes, stir in the garlic, ginger , chili flakes and cook for 1 minute more.
5. Deglaze the pan with the wine and simmer for 3 minutes.
6. Add the tomatoes, broth, chickpeas, olives, honey and paprika.
7. Place the seared chicken thighs on top on the tomato mixture, cover and reduce the heat to medium low. Simmer until the chicken is done, approx. 20 to 30 minutes and allow the sauce to reduce.

TUSCAN ROASTED CHICKEN WITH OREGANO & LEMON
This is a great dish with polenta or mashed potatoes.

Ingredients:
1 Whole Chicken, cut into 8 pieces
2 Tbs Extra Virgin Olive Oil
2 tsp Dried Oregano
1 tsp Paprika
2 Tbs Dry Vermouth
2 tsp Lemon Juice
¼ tsp Sea Salt
½ tsp Black Pepper
2 Tbs Chicken Broth

Procedure:
1. Pre heat the oven to 375 degrees.
2. Coat the chicken in 1 Tbs olive oil on all sides.
3. Place the chicken pieces skin side up and sprinkle with the oregano, paprika,
1 Tbs vermouth, salt and pepper.
4. Drizzle remaining Tbs of olive oil over the seasoned chicken pieces.
5. Roast the chicken pieces until the breast pieces are done, approx. 30 minutes.
6. Remove the breasts from the pan and continue to cook the remaining pieces for another 5 minutes.
7. Heat the broiler and remove the roasting pan from the oven.
8. Return the breast pieces to the pan and broil the chicken until the chicken is golden brown.
9. Remove the chicken from the pan and degrease the pan.
10. Place the pan on medium heat and add the remaining vermouth and chicken broth.
11. Bring to boil and reduce the sauce by half and add and juices from the resting roasted chicken pieces.
12. When serving drizzle sauce over the chicken.

STRAWBERRY LIMEADE SMOOTHIE
Kick it up a notch and add your favorite spirit!

Ingredients:
½ Cup Fresh Lime Juice
¼ Cup Cold Water
¼ Cup Sugar in the Raw
3 Cups Frozen Strawberries, thawed, do not drain off juice
1 Tbs Fresh Basil, chopped
2 ½ Cups Crushed Ice
4 Each Whole Fresh Strawberries

Procedure:
1. Pour the lime juice and water into a blender, add the sugar, strawberries. basil and crushed ice.
2. Blend until the ice is blended into the smoothie.
3. Garnish with a whole strawberry on the glass

LEMON CASHEW SHRIMP SALAD
A great end of summer salad

Ingredients:
1 Tbs Melted Butter
2 Tbs Minced Fresh Ginger
2 Tbs Fresh Jalapeños, minced
½ tsp Kosher Salt
¼ Cup Greek Yogurt
½ Cup Mayonnaise
1 Tbs Lemon Zest
3 Tbs Fresh lemon Juice
1 tsp Ground Cardamom
½ Cup Cilantro, chopped
¼ Cup Chives, minced
1 Qt Cooked Shrimp, rough chopped
1 cup Cashews, toasted and salted and rough chopped

Procedure:
1. Add the melted butter to a hot sauté pan and add the fresh ginger and jalapeños and cook until soft.
2. Remove from heat and allow to cool.
3. In a bowl stir together the yogurt, mayonnaise, lemon zest, lemon juice and cardamom.
4. Fold in the cooled jalapeños, cilantro and chives to mayonnaise mixture.
5. Fold in the cooked shrimp next and allow salad to rest in cooler for 2 hours before serving to allow flavors to blend.
6. Place the cold salad on a platter and sprinkle cashews over salad.

WORLD CLASS BREAD PUDDING
Serve with whipped cream & caramel sauce.

Ingredients:
2 Each French Baguette, diced into large chunks and toasted
1 Quart Whole Milk
6 Each Eggs
1 ½ Cups Granulated Sugar
¼ Cup Vanilla Extract
1 Tbs Ground Cinnamon
1 Tbs Ground Nutmeg
1 Tbs Corn Oil
1 Cup Golden Raisins

Procedure:
1. Combine the milk, eggs, and sugar in a mixing bowl.
2. Add the vanilla, cinnamon, nutmeg and oil.
3. Add the toasted bread to the egg mixture and allow the bread to soak up the liquid mixture.
4. Fold in the golden raisins
5. Pan spray a small disposable cake pan.
6. Place the bread pudding mixture in the sprayed pan.
7. Cover with foil
8. Place the pan in your cooler overnight.
9. Pre heat your oven to 375 degrees.
10. Place the bread pudding into a larger pan.
11. Fill the larger pan with hot water half way up the pan of bread pudding.
12. Cook the bread pudding in the water bath for approx. 1 to 1 ½ hours.
13. Remove the bread pudding from the water bath and allow to cool for 1 hour before placing in your cooler. Remove the foil
14. Place in cooler overnight uncovered before serving.

CREAMY ORZO with ROASTED CHICKEN and MARINATED TOMATOES
Make this and picture yourself dining with friends in a Tuscan Villa enjoying a great bottle of wine.

Ingredients for the Orzo:
1 ¼ Cups Dry Orzo
1 Tbs Softened Butter
½ Cup Heavy Cream
½ Cup Whole Milk
1 tsp Ground Nutmeg
1 tsp Kosher Salt
.5 tsp Cayenne Pepper
2 Cups Warm Roasted Chicken, pulled into small pieces.

Procedure:
1. Cook the pasta according to the directions on the package, drain and reserve.
2. Melt the butter in a sauté pan over medium heat, whisk in the heavy cream and milk and cook until slightly thickened.
3. Add the spices and cooked orzo and cook for 1 more minute.
4. Fold in the warm pulled roasted chicken and place into a serving dish.
5. Top with the marinated tomatoes. Recipe follows.

Ingredients for the Marinated Tomatoes:
2 Tbs Cider Vinegar
2 Tbs Extra Virgin Olive Oil
2 Tbs Minced Shallots
½ tsp Spicy Brown Mustard
2 Cups Grape Tomatoes, sliced in half
2 Tbs Rough Chopped Tarragon
1 tsp Kosher Salt
1 tsp Ground Black Pepper

Procedure:
1. Combine the first 4 ingredients to make a dressing then reserve for service.
2. Fold in the remaining ingredients and reserve for service.

SUPER LUMP CRAB STUFFED PEARS
Really refreshing, upscale alternative to serving traditional chicken or seafood salad.

Ingredients:
2 Tbs Extra Virgin Olive Oil
2 Tbs Cider Vinegar
2 Tbs Dijon Mustard
2 Tbs Honey
¼ Cup Mayonnaise
1 # Super Lump Crab meat, drained well
2 Tbs Chopped Parsley
4 Ripe Bosc Pears, cut in half, then cored with a melon baller
½ Cup Toasted Pistachios Nuts, chopped

Procedure:
1. Whip together the olive oil, cider vinegar, mustard, honey and mayonnaise.
2. Fold in the crab meat.
3. Place a pear half on a chilled plate.
4. Divide the crab meat mixture between the pear halves.
5. Sprinkle the stuffed pears with the toasted pistachios.

WHITE CHOCOLATE PISTACHIO BARS
Yield- 24 Bars

Ingredients:
4 Each Eggs
2 Cups Granulated Sugar
¼ tsp Kosher Salt
2 Cups All Purpose Flour
1 Cup Melted Butter with Whey
2 tsp Vanilla Extract
1 Cup White Chocolate Chips
½ Cup Golden Raisins, chopped
½ Cup Toasted Pistachios, rough chopped

Procedure:
1. Pre heat an oven to 325 degrees
2. In a mixing bowl, beat together the first 3 ingredients until yolks have a lighter color.
3. Alternate adding the flour and butter in 2 stages until just combined.
4. Add the vanilla extract and beat until smooth.
5. Fold in the white chocolate, raisins and pistachios.
6. Pour the mixture into a buttered baking dish.
7. Bake for approx. 35 to 40 minutes or until the a light golden brown color is achieved.
8. Allow to cool completely at room temp. before cutting into bars.

SUMMER FIELD SALAD WITH RASPBERRY DRESSING
This is a great hot weather salad to enjoy with a great glass of cold white wine.

Ingredients:
½ Cup Raspberry Vinegar
2 Tbsp Minced Shallots
2 tsp Spicy Mustard
1 Tbsp Minced Tarragon
1 tsp Wildflower Honey
1 Cup Extra Virgin Olive Oil
½ tsp Kosher Salt
½ tsp Ground Black Pepper
8 Cups Summer Mixed Greens
1.5 Cups Fresh Raspberries
½ Cup Roasted Salted Sunflower Seeds

Procedure:
1. Whip together the vinegar, shallots, mustard, tarragon, honey, olive oil , salt and black pepper to create the dressing.
2. Refrigerate the dressing until it is cold.
3. Place equal amounts of greens on each chilled salad plate.
4. Drizzle the dressing equally over the greens.
5. Garnish each salad with raspberries and the sunflower seeds.

ROASTED CHICKEN PITA SALAD
A light, refreshing warm weather lunch salad
Yield: 4 Servings

Ingredients:
¼ Cup Extra Virgin Olive Oil
2 Tbs Fresh Lemon Juice
1 Tbs Fresh Marjoram, chopped
½ tsp Cracked Black Pepper
1 # Roasted Chicken, hand torn into medium pieces
½ # Blanched Asparagus, cut in half lengthwise
¼ # Feta Cheese, broken into pieces
2 Cups Grape Tomatoes cut in half
¼ Cup Black Olives, cut into pieces
3 Cups, Toasted Pita Chips
2 Cups Chopped Romaine lettuce

Procedure:
1. Combine the olive oil, lemon juice, marjoram and black pepper to make the dressing and reserve in a bowl.
2. In a separate bowl combine the chicken, asparagus, cheese, tomatoes, olives, pita chips.
3. Add the reserved dressing to the chicken mixture and toss to combine.
4. Add the romaine and gently toss one more time to just combine.
5. Divide the salad between 4 plates and enjoy.

BLACK PEPPER & LEMON DIPPING SAUCE
This is a great dipping sauce for grilled artichokes, fish or fried shrimp.
Yield: 2 cups

Ingredients:
2 Cups Mayonnaise
¼ Cup Fresh Lemon Juice
1 Tbs Fresh Garlic
2 Tbs Chopped Parsley
1 Tbs Ground Black Pepper
2 tsp Smoked Paprika

Procedure:
1. COMBINE ALL THE INGREDIENTS IN A BOWL AND WHISK TOGETHER WITH A WIRE WHIP TO COMBINE.
2. ALLOW TO SIT FOR 2 HOURS BEFORE USING TO ALLOW FLAVORS TO BLEND.

CUCUMBER/TOMATO/RED ONION SALAD
A great salad with spicy grilled fish or chicken.
Yield: 4 Servings

Ingredients:
2 Cups European Cucumbers, sliced in half then into ¼ inch slices
1 Cup Grape Tomatoes, sliced in half lengthwise
½ Cup Red Onions, sliced very thin
¾ Cup Champagne Vinegar
2 Tbs Granulated Sugar
1 Tbs Chopped Fresh Dill
½ tsp Crushed Red Chili Flakes
½ Cup Chopped Toasted Walnuts

Procedure:
1. Combine all the ingredients together and allow to marinate for 1 hour before serving,
2. Serve at room temperature.
3. Sprinkle each salad 2 Tbsp of walnuts over plated salads.

PAN ROASTED SHRIMP WITH MANGO & BASIL
A great summertime recipe with heat and sweet
Yield: 4 Servings

Ingredients:
2 Tbs Vegetable Oil
1 Tbs Minced Garlic
2 tsp Minced Ginger
1 Tbs Minced Jalapeño Peppers, seeded
1 # Large Shrimp, peeled, deveined
½ Cup Mango Nectar
1 Cup Mango, peeled and seeded, rough chopped
¼ Cup Fresh Chopped Basil
4 Orders Steamed Rice

Procedure:
1. Heat a heavy skillet or wok over high heat.
2. Add the oil. When the oil is hot, add the garlic, ginger, jalapeños and shrimp.
3. Pan roast the shrimp until the shrimp are cooked, approx. 3 to 4 minutes.
4. Add the mango nectar to deglaze pan or wok.
5. Add the mango and basil and toss together.
6. Portion shrimp and sauce over the steamed rice.

BACON WRAPPED ARTICHOKE HEARTS
Great poppers that are full of flavor.
Yield: 30 each

Ingredients:
5 Slices Cherry Wood Smoked Bacon
30 Each Marinated Artichoke Hearts, lightly drained
30 Each Basil Leaves, whole
Cracked Fresh Pepper

Procedure:
1. Pre heat your oven to 400 degrees.
2. Cut the bacon into thirds and then cut the thirds in half lengthwise.
3. Layout the bacon on a cutting board, place the artichoke hearts on the bacon, then place the basil on the artichoke hearts.
4. Wrap the bacon around the artichokes and basil and secure with a toothpick.
5. Crack fresh pepper over the bacon wrapped artichoke hearts.
6. Place them in the oven and cook until the bacon is crispy.

CHILLED WATERMELON SALAD
Cool, refreshing side that pairs well with grilled meats and fish

Ingredients:
¼ Cup Fresh Lime Juice
3 Tbs Agave Nectar
3 Tbs Chopped Fresh Mint
1 Tbs Olive Oil
1 Qt Cubed, Seedless Watermelon
2 Cups Cubed Cantaloupe
¼ Cup Thinly Sliced Sweet Red Onions
3 Tbs Chopped Roasted Salted Macadamia Nuts

Method:
1. Combine the lime juice, agave nectar, mint and olive oil in a stainless steel bowl to make the dressing.
2. Combine the watermelon, cantaloupe and red onions in a separate bowl.
3. Add the dressing to the fruit and allow fruit to marinate for 30 minutes before serving.
4. Place the salad in 6 evenly chilled bowls and sprinkle with the chopped macadamia nuts.

GRILLED OREGANO CHERRY TOMATOES on ROSEMARY SKEWERS
These make a great side dish during grill season.

Ingredients:
8 Each Rosemary Sprigs
24 Each Cherry Tomatoes
4 Tbs Olive Oil
2 Tbs Chopped Fresh Tarragon
To Taste Sea Salt
To Taste Cracked Black Pepper

Procedure:
1. Strip the lower half of the rosemary sprig, then thread the tomatoes through the rosemary stem end.
2. 4 tomatoes per sprig.
3. Find a medium hot spot on your grill and place the skewers on the grill and cook until the tomatoes are lightly charred and begin to become soft.
4. Remove from the grill and place on your plate and drizzle with the olive oil and then sprinkle with the chopped oregano.
5. Sprinkle with the sea salt and fresh crack pepper over the skewers.

ITALIAN STYLE MEATBALLS
Yield- 4 servings

Ingredients:
8 oz Ground Beef
8 oz Ground Pork
8 oz Ricotta Cheese
2 Each Eggs, beaten
½ Cup Grated Parmesan Cheese
2 Tbsp Italian Bread Crumbs
2 Tbsp Olive Oil
2 tsp Kosher Salt
1 tsp Ground Black Pepper

¼ Cup Melted Butter
2 Cups Tomato Sauce
½ Cup Beef Broth

Procedure:
1. Combine the first 9 ingredients in a stainless steel bowl until blended.
2. Using slightly wet hands, form meatballs into 1-inch meatballs.
3. In a large saucepan, heat the butter until medium high.
4. Place the meatballs in the pan and brown on all sides.
5. Add the Tomato sauce and beef broth and bring to boil, and then lower to a simmer.
6. Cook for approx. 15 until the meatballs are cooked through.

SPRINKLE GRATED PARMESAN ON TOP OF MEATBALLS BEFORE SERVING

BEER BATTERED ONION RINGS
Yield- 6 servings

Ingredients:
1 ½ Cups All Purpose Flour
1 tsp Granulated Sugar
1 tsp Smoked Paprika
12 oz Indian Pale Ale Beer
1 tsp Kosher Salt
¼ tsp Cayenne Pepper

2 Each Eggs, separated
3 Large Yellow Onions, peeled and sliced ¼ inch thick, separated into rings

8 Cups Vegetable Oil for frying

Procedure:
1. In a bowl whisk together the flour, sugar and smoked paprika.
2. In a separate bowl whisk together the beer, egg yolks, until blended.
3. Combine the beer and egg mixture into the flour until smooth.
4. When you are ready to cook your rings, add the oil to a deep heavy pot and heat to 360 degrees.
5. Beat the egg whites until soft peaks and fold into the beer batter.
6. Dredge the onion rings into flour, then dip into the finished batter and drop them into the hot oil.
7. Fry the onions until golden brown and crispy and all sides.
8. Drain on paper towels and serve warm.

THESE CRISPY ONIONS RINGS ARE GREAT WITH SPICY KETCHUP!

STRAWBERRY PIE
Yield- 1 great pie

Ingredients:
1 each Pre- Made Graham Cracker Pie Shell
2 oz Melted Butter with Whey
5 Cups Strawberries, washed, hulled and sliced ½ inch thick
1 ¼ Cup Granulated Sugar
½ tsp Vanilla Extract
3 Tbsp Cornstarch
¼ Cup Orange Liquor
1-Cup Heavy Cream
1 Cup Shaved White Chocolate

Procedure:
1. Combine the strawberries with 1 cup of sugar and the vanilla extract in a saucepan and heat to medium high heat.
2. Stir the mixture gently until the sugar melts.
3. Combine the cornstarch with orange liquor, then add to the strawberry mixture and cook until the mixture thickens.
4. Remove the berry mixture from the heat and let cool at room temp.
5. Add the cooled filling to the pie shell.
6. Cover and refrigerate for at least 4 hours until the filling sets.
7. When you are ready to serve, whip the cream with the remaining ¼ cup of sugar to soft peaks, like shaving cream.
8. Spread the whipped cream over the pie evenly.
9. Sprinkle the white chocolate shaving over the whipped cream
10. Cut pie into 6 even pieces and enjoy.

SPICY MANGO SALSA
This is a great salsa over fish, chicken & pork

Ingredients:
3 Cups Mango, diced ¼ x ¼
1 Cup Tomato, seeded and diced ¼ x ¼
3 Tbs Jalapeño Peppers, seeded and minced
1 Cup Red Peppers, diced ¼ x ¼
½ Cup Minced Cilantro
½ Cup Red Onion, diced ¼ x ¼
2 Tbs Lime Juice
2 tsp Kosher Salt

Procedure:
1. In a large stainless steel combine the ingredients and fold together with a rubber spatula.
2. Allow flavors to blend for 2 hours before serving.

ORANGE ALMOND CHICKEN PICCATA
Serve with Steamed Jasmine Rice for a complete meal

Ingredients:
2 Each Boneless, Skinless Breast Halves
To Taste Kosher Salt and Cayenne Pepper
2 Tbs Olive Oil
.25 Cup All Purpose Flour
.75 Cup Fresh Orange Juice
.5 Cup Sauvignon Blanc Wine
2 Tbs Minced Shallots
2 tsp Spicy Brown Mustard
4 Tbs Cold Sweet Butter
.25 Cup Almond Slices, lightly roasted
1 Tbs Minced Basil

Procedure:
1. Cut each chicken breast in half lengthwise. Cover each piece of chicken with plastic wrap and lightly pound the breast meat until ¼ inch thick.
2. Season the pounded chicken breasts with the salt and cayenne pepper.
3. Lightly coat the seasoned chicken in the flour. Shake off excess flour.
4. Heat the olive oil in a non-stick pan until medium heat.
5. Add the floured chicken to the pan and cook on both sides until golden brown.
6. Remove the chicken from the pan.
7. Deglaze the pan with the orange juice, white wine and mustard and reduce by half.
8. Turn off the heat and whisk in the butter until its melted.
9. Return the cooked chicken breast to the pan and heat through.
10. Plate the glazed chicken and sprinkle with the almonds and the chopped basil.

SUMMERTIME SANGRIA
It’s not too early to enjoy a fresh, summertime drink

Ingredients:
2 Each Oranges, one for slicing and one for juicing
1 Each Lemon, sliced
.25 Cup Granulated Sugar
.25 Cup Triple Sec
2 Tbs Brandy
1 Bottle Chilled Red Wine
.5 Cup Blackberries

Procedure:
1. Place the sliced fruit and sugar in a large pitcher and mash gently with a wooden spoon.
2. Stir in the orange juice, triple sec and wine and refrigerate for at least 2 hours.
3. Before serving add the blackberries and stir to distribute the fruit.
4. Place ice in the glasses and pour the sangria and enjoy.

TOASTED PECAN CAKE WITH FRESH WHIPPED CREAM
Serve this great cake with freshly whipped cream.

Ingredients:
1 Cup Toasted Pecans
.5 Cup Softened Butter
.5 Cup Brown Sugar
1 tsp Vanilla Extract
4 Each Eggs, separated
.75 cup All Purpose Flour
.5 tsp Kosher Salt
Agave Nectar Drizzle
.25 Cup Melted Butter
.5 Cup Agave Nectar
.25 tsp Ground Cinnamon

Procedure:
1. Preheat the oven to 350 degrees spray an 8-inch spring form pan with pan release.
2. Grind the toasted pecans finely in a food processor and place into a bowl.
3. Cream the butter and sugar in a mixing bowl until pale yellow and fluffy.
4. Add the vanilla extract and egg yolks to the butter mixture.
5. Add the flour to the pecans and mix well.
6. Whip the egg whites and salt in a stainless steel bowl until soft peaks are formed.
7. Fold the whites into the butter mixture, and then fold in the nut flour mixture.
8. Spoon the batter into the prepared cake pan and place in the oven and bake for 30 to 40 minutes or until a skewer comes out clean from the center of the cake.
9. Remove the cake from the oven and allow cooling for 5 minutes in the pan.
10. Remove the cake from the pan and place on a plate.
11. Combine the melted butter, agave nectar and cinnamon and drizzle over the cake while the cake is warm.

SPICY MOJO SHRIMP WITH MANGO & MINT
Serve this great springtime dish with steamed rice.

Ingredients:
3 Tbs Olive Oil
1 Cup Chopped Red Onions, ¼ x ¼
1 Tbs Minced Garlic
2 Tbs Minced Jalapeño Peppers, no seeds
1 tsp Crushed Red Chili
.25 cup Chopped Basil
.5 cup Chopped Mint
2 Tbs Light Soy Sauce
2 Tbs Fresh Lime Juice
1 lb Shrimp, 35 to 40 count, peeled and deveined
2 cups Fresh Mango, cut into ½ inch cubes
3 Tbs Toasted Shredded Coconut

Procedure:
1. Heat the olive oil in a sauté pan over medium high heat.
2. Add the onions, garlic, and jalapeño peppers and cook until light golden brown.
3. Add the crushed red chili, basil, mint, soy sauce, lime juice and shrimp and cook until the shrimp are cooked through, approx. 5 to 7 minutes, stirring frequently.
4. Remove the pan from the heat and add the mango and cook until mango is warm.
5. Place the shrimp on a warm platter and sprinkle with the toasted coconut.

RIGATONI PASTA with OYSTER MUSHROOMS, BACON and MINT
For dinner tonight??
Yield: 4 servings

Ingredients:
4 Cups Cooked Rigatoni Pasta
3 Tbs Extra Virgin Olive Oil
1 lb. Oyster Mushrooms, torn into medium size pieces
1 Tbs Minced Garlic
1 tsp Dry Thyme
.5 cup Chicken Broth
1 Cup Shredded Swiss cheese
.5 Cup Chopped Mint
.5 Cup Chopped Cooked Bacon
Fresh Cracked Black Pepper

Procedure::
1. In a saucepan add the olive oil and heat until medium heat.
2. Add the mushrooms, garlic, and thyme and cook until the mushrooms are light golden brown and stop releasing liquid.
3. Stir in the chicken broth and cooked pasta.
4. Stir in the Swiss cheese and cook until cheese is melted and coats the pasta.
5. Remove from the heat and stir in the mint.
6. Place pasta in 4 bowls and sprinkle each bowl with bacon.
7. Fresh crack pepper over the pastas and serve.

ROASTED CHICKEN PAPPARDELLE
A creamy, comforting pasta dish for dinner tonight!
Yield: 6 servings

Ingredients:
8 oz Cooked Pappardelle Noodles at room temperature
.25 Cup Chopped Bacon
.5 Cup Minced Oven Dried Tomatoes, oil packed
3 Cups Cooked Rotisserie Chicken, rough chopped
1 Tbs Chopped Garlic
1 Tbs Chopped Shallots
.5 tsp Crushed Red Chili
.5 Cup Dry White Wine
1 Cup Chicken Broth
.5 Cup Heavy Cream
.5 Cup Fresh Basil, chopped
2 Tbs Grated Romano Cheese

Procedure:
1. Cook the bacon with the tomatoes in a nonstick skillet until the bacon is crispy.
2. Add the chicken, garlic, shallots and pepper flakes and cook until the garlic is lightly browned.
3. Deglaze the pan with the white wine, stir in the broth and heavy cream.
4. Add the pasta and stir together and bring to a simmer and cook until the sauce is slightly thickened.
5. Add the fresh basil and serve.
6. Sprinkle with grated Romano cheese.

CHOCOLATE & PRETZEL CLUSTERS WITH PEANUTS
Make this yummy snack with your kids!

Ingredients:
4 oz. Salted Pretzel Sticks
6 oz. Bittersweet Chocolate, rough chopped
2 oz. Honey Roasted Peanuts, chopped fine

Procedure:
1. Line a baking sheet with wax paper
2. Place your pretzels in a sealable Ziploc bag
3. Lay your pretzel bag on the counter and break up until they are approx. 1/4 pieces
4. Place the chopped chocolate in a dry stainless steel bowl and place on the stovetop over a water bath
5. Melt the chocolate, stirring constantly until smooth
5. Remove the chocolate from the heat and add the pretzel pieces and stir together
6. Remove the chocolate from the heat and add the pretzel pieces and stir together
7. Using a spoon, dollop the clusters onto the wax paper lined baking pan
8. Sprinkle the chopped peanuts over the clusters
9. Place the clusters in the refrigerator to cool and set
10. Store clusters at room temperature

VANILLA POUND CAKE
With Fresh Berries & Ice Cream

Ingredients:
3 Tbs Whole Milk
3 Each Large Egg
1.5 tsp Vanilla Extract
1.5 cups Cake Flour
.75 cup Granulated Sugar
.75 tsp Baking Powder
.25 tsp Kosher Salt
.5 lb. Softened Butter

Procedure:
1. Pre heat oven to 350 degrees. Lightly grease an 8ࡪ loaf pan, placing a piece of parchment paper in the bottom of the pan
2. Combine the milk, eggs and vanilla extract in a bowl
3. In a mixing bowl, combine the cake flour, sugar, baking powder and salt
4. Place on low speed to combine, and then add the butter and half of the egg mixture
5. Mix until the dry ingredients have moistened, increase the speed of the mixer and beat for 30 seconds
6. Add the remaining egg mixture and mix until just combined
7. Spoon the batter into the prepared pan and place in the preheated oven and bake for approx. 50 minutes until the cake is done
8. Test the pound cake by inserting a toothpick in the center of the cake and if it comes out dry, your pound cake is done
9. Allow the pound cake to cool to room temp. then remove from the pan

Garnish:
1. After the pound cake has cooled completely, cut it into slices and place on a room temp. plate
2. Place fresh berries at one end of the pound cake
3. Place scoop of ice cream at the other end of pound cake
4. Drizzle honey over the entire dessert
5. Sprinkle powdered sugar over dessert

ARTICHOKE PAN ROASTED CHICKEN
Serve the chicken family style with a side of pasta for a great meal
Yield: 4 Servings

Ingredients:
4 each Boneless, Skinless Chicken Breasts
To Taste, Salt & Pepper
2 Tbs All Purpose Flour
2 Tbs Potato Flour
2 Tbs Olive Oil
9 oz. Marinated Artichoke Hearts, cut into quarters
1 cup Dry White Wine
.25 cup Honey
2 Tbs Apple Cider Vinegar
2 Tbs Softened Unsalted Butter
2 Tbs Chopped Fresh Thyme
Cracked Black Pepper

Procedure:
1. Combine the flours and reserve
2. Dust the chicken breasts with the flours and reserve
3. Heat a large nonstick pan to medium heat, add the olive oil
4. When olive oil is hot, add the chicken to the pan and brown on both sides, approx. 3 minutes per side
5. Add the artichoke hearts to the pan and sauté until the edges are slightly crispy
6. Whisk the wine, honey and vinegar together in a separate bowl and add to the chicken pan. Simmer for 3 to 4 minutes to reduce the sauce
7. Remove the pan from the heat and stir in the softened butter and fresh thyme
8. Crack fresh pepper over the entire dish

OSCAR’S TAPENADE
Great spread with pita or crusty French bread for your Oscar’s viewing party
Yield: 1.5 Cups

Ingredients:
2 cups Piquillo Stuffed Olives
3 each Spanish Anchovy Fillets
2 Tbs Capers, chopped
1 tsp Chopped Garlic
1 tsp Orange Zest
.75 cup Extra Virgin Olive Oil

Procedure:
1. Pulse the olives in a food processor until slightly chunky
2. Place the chopped olives in a bowl and fold in the remaining ingredients to create the tapenade
3. Season the tapenade with a cracks of fresh pepper
4. Place in the refrigerator until ready to use

VALENTINE’S SPICED RASPBERRY MOUSSE
If you’re making Valentine’s dinner at home, you and your sweetheart can indulge with this great recipe.
Yield- 8 Servings

INGREDIENTS:
2 tsp Unflavored Powdered Gelatin
2 Tbs Cold Filtered Water
5 Cups Fresh Raspberries
¾ Cup Granulated Sugar
¼ tsp Ground Cardamom
¼ tsp Ground Ginger
2 Large Egg Whites, at Room Temperature
1-Cup Heavy Cream
½ Cup Shaved White Chocolate
To Taste Sugar in the Raw

PROCEDURE:
1. In a small plastic bowl, place the water in the bowl, then sprinkle the powdered gelatin over the water and let it stand until softened.
2. In a food processor, puree 4 cups of raspberries with ½ cup of the sugar. Strain the puree through a strainer and reserve. Fold in the ginger and cardamom.
3. In a microwave oven, melt the softened gelatin for 5 seconds on low power.
4. Whisk the gelatin into the seasoned raspberry puree.
5. In a stainless steel bowl, whisk together the egg whites with the remaining ¼ cup of sugar until the egg whites are stiff and glossy.
6. Fold the stiff egg whites into the seasoned raspberry puree in two stages. Do not over mix.
7. In a separate bowl, beat the heavy cream until firm, but not dry. Fold the whipped cream into the raspberry puree mixture.
8. Place the raspberry mousse into 8 large wine glasses evenly.
9. Refrigerate for 2 hours to set or overnight.
10. Garnish each wine glass with the 1 cup of remaining raspberries and shaved white chocolate.
11. Sprinkle sugar in the raw on each completed mousse right before service.

CORNMEAL BATTERED SHRIMP
Makes a great snack for this weekend’s game with a great tartar sauce.

Ingredients:
1 Egg Beaten
1 Cup Whole Milk
2 tsp Blackening Spice
½ tsp Baking Soda
2 tsp Baking Powder
¾ Cup Yellow Cornmeal
¼ Cup All Purpose Flour
¼ tsp Cayenne Pepper
20 Each Cleaned, Deveined Shrimp, butterflied
Corn oil for deep-frying

Procedure:
1. Combine the egg, milk, and 1 tsp of the blackening spice in a stainless steel bowl.
2. Add the baking soda, baking powder, cornmeal, flour and cayenne pepper.
3. Mix well to make a batter for the shrimp.
4. Combine the shrimp with the remaining teaspoon of blackening spice.
5. Coat the shrimp in the cornmeal batter until evenly coated.
6. Heat the corn oil to 360 degrees in a deep stockpot.
7. Fry the shrimp in 4 batches until golden brown.
8. Drain on paper towels and serve with fresh lemon.

SUPER BOWL STYLE CRISPY POTATO SKINS
Are you ready for some football? Start your Super Bowl party off right with this pigskin classic

Ingredients:
4 each Idaho Potatoes, scrubbed and patted dry
4 tsp Unsalted Butter, softened
4 tsp Extra Virgin Olive Oil
To Taste, Kosher Salt & Pepper
1 cup Crumbled Applewood Smoked Bacon
1 cup Pepper Jack Cheese, grated
.5 cup Cherry Peppers, thinly sliced
4 Tbs BBQ Sauce

Procedure:
1. Pre heat oven to 400 degrees
2. Prick the potatoes all over with a fork and place the potatoes on a baking pan and bake until skin is crispy and potato is soft in the center, approx. 1.5 hours
3. Allow the potatoes to cool at room temp. then cut each potato in half lengthwise. Remove the cooked potato flesh from the halve without breaking the skin, leave a quarter inch of potato in each halve (reserve cooked potato flesh for a potato salad)
4. Place the potato skins flesh side up on a baking sheet
5. Place 1 tsp butter in each potato skin
6. Drizzle 1 tsp olive oil in each skin
7. Season the skins with salt and pepper, place the seasoned skins back in the 400 degree oven and cook until they are crispy, approx. 5 to 8 minutes
8. Remove the crisp skins from the oven and place 2 oz. of bacon and 2 oz. of pepper jack cheese in each skin evenly
9. Place 1 Tbs of cherry peppers on each skin
10. Place back in the oven and cook until the cheese is melted
11. Remove the skins from the oven and place skins on a serving platter
12. Drizzle BBQ sauce over the skins equally and enjoy

CHILLED SALMON SALAD
This seafood salad is great served on a buttery croissant or over fresh mixed greens.

Ingredients:
.75 cup Mayonnaise
.5 cup Seedless Cucumbers, peeled and diced
.25 cup Greek Yogurt
2 Tbs Minced Shallots
1 Tbs Minced Dill
1 Tbs Minced Fresh Tarragon
1 Tbs Lemon Juice
1 Tbs Minced Capers
1 lb Salmon Fillet, skinless, seasoned and cooked through on the grill, and then chilled

Procedure:
1. Combine the first 8 ingredients in a stainless steel bowl and mix until combined to create a dressing
2. Break the chilled cooked salmon into pieces
3. Fold the salmon pieces into the dressing. Do not over mix
4. Reserve for service

GOLDEN RAISIN RICE PUDDING
A recipe that brings back childhood memories

Ingredients:
1 quart Whole Milk
.5 cup + 2 Tbs Uncooked Long Grain Rice
.5 tsp Kosher Salt
9 Tbs Granulated Sugar
2 Egg Yolks
1 tsp Vanilla Extract
.25 tsp Ground Cinnamon
.25 tsp Ground Allspice
.25 cup Golden Raisins
.5 cup Heavy Cream
1 Tbs Dark Rum

Procedure:
1. Combine the milk, rice and kosher salt in a saucepan and simmer until the rice is tender, approx. 30 minutes.
2. Combine 8 Tbs of sugar, egg yolks, vanilla and spices in a bowl and reserve.
3. When the rice is done cooking, stir in the golden raisins, egg mixture into the rice.
4. Cook the rice over medium heat, stirring constantly for about 3 minutes until the mixture thickens.
5. Remove the rice from the heat and transfer to another stainless steel bowl to cool.
6. Using a wire whip, whip the cream, and remaining Tbs of sugar and rum until soft peaks form.
7. Fold into the cooled rice mixture into 6 serving dishes and refrigerated for 3 hours before serving.
8. Dust with cinnamon sugar before serving.
9. Always serve rice pudding chilled.

WINTER TIME GRILLED SALMON WITH SPICY & SWEET FLAVORS
This is a great winter time grilled salmon because you can use a grill or grill pan depending on the weather in your area.

INGREDIENTS:
2 Tbs Dark Brown Sugar
1 Tbs Chili Powder
1 tsp Ground Ginger
1 tsp Ground Cumin
.5 tsp Kosher Salt
.5 tsp Ground Pepper
6 Each 5 oz Salmon fillets , skin and pin bones removed
1 Tbs Olive Oil

METHOD:
1. Lightly oil your grill pan or grill with cooking spray and preheat to medium heat
2. While grill or grill pan is heating, combine the spices
3. Brush each salmon fillet with olive oil evenly on all sides
4. Rub the spices on each fillet of salmon on all sides
5. Grill the salmon on the flesh side down for 4 to 5 minutes until lightly charred
6. Flip over and cook for an additional 5 minutes until done for a medium well doneness
7. Drizzle with a little olive oil before serving

HOLIDAY HERB AND GOAT CHEESE DIP
Serve this holiday snack with pita chips, raw celery & crusty French bread

Ingredients:
6 oz. French Goat Cheese
1 Tbs Sour Cream
1 Tbs Extra Virgin Olive Oil
.25 cup Chopped Parsley
1 Tbs Chopped Fresh Thyme
1 Tbs Chopped Basil
2 tsp Chopped Mint
1 tsp Sea Salt
2 tsp Cracked Black Pepper

Procedure:
1. Place the goat cheese and sour cream in a food processor and process until smooth
2. Remove from the food processor and place the cheese mixture into a bowl and fold in the fresh herbs and salt and pepper
3. Allow the dip to rest for one hour in a refrigerator before serving

BEST WINTER HOT CHOCOLATE
Yield: 2 Mugs

Ingredients:
4 oz. High Quality Semi Sweet Chocolate
2 cups Whole Milk
.25 tsp Ground Cinnamon

Procedure:
1. Coarsely chop chocolate and place in 2-cup microwave safe cup
2. Add the milk and place uncovered in the microwave. Cook for 45 seconds then remove and stir
3. Add cinnamon to chocolate milk mixture and return to microwave and cook for 3 to 4 minutes or until hot chocolate is heated all the way through
4. Pour hot chocolate into 2 mugs
5. Top each with a dollop of whipped cream

CUBAN STYLE PORK CHOPS
A hearty, flavorful winter dish.

INGREDIENTS:
8 each, Bone in Pork chops ½ inch Thick, seasoned with salt and pepper
4 Tbs Unsalted Butter
1 cup thinly sliced Red Onions
2 cups thinly sliced Red Peppers
.5 tsp Ground Cumin
.5 tsp Ground Smoked Paprika
.25 tsp Dried Oregano
1 Tbs Minced Garlic
.75 cup Orange Juice
1Tbs Lemon Juice

Procedure:
1. Melt 1 Tbsp butter in a sauté pan over medium high heat.
2. Add 4 chops and cook until golden brown on both sides. Remove from the pan.
3. Add 1 Tbs of reserved butter to the pan and add the remaining pork chops and cook until golden brown on both sides. Remove from the pan.
4. Add the onions, peppers and 1 Tbs of reserved butter to the pan and cook until tender. Add the spices and cook for 3 minutes.
5. Add in the juices and reduce until a saucy consistency.
6. Whisk in remaining Tbs of butter into sauce.
7. Place pork chops on a plate and spoon sauce over the chops.

SPICY DEVILED EGGS
Great item to bring to a holiday potluck.

Ingredients:
10 each, Eggs
.25 cup Mayonnaise
2 Tbs Spicy Brown Mustard
1 Tbs Sweet Pickle Relish
2 tsp Green Tabasco
2 Tbs Chopped Cilantro
.5 tsp Kosher Salt
1 tsp Black Pepper
Chili Powder, to taste

Procedure:
1. Place the eggs in a saucepan and cover with room temp. water
2. Cover the pan and bring to a boil. Remove the pan from the heat and let stand for 12 minutes
3. Strain the eggs from the water and place into an ice water bath. When eggs are cooled, peel under running water
4. Cut the eggs in half lengthwise and separate the yolks from the white halves
5. Place the white half upright to be filled
6. Place the yolks in a bowl, add the mayonnaise, mustard, relish & Tabasco and mash until smooth
7. Fold in the cilantro, salt and pepper
8. Spoon the yolk filling into the white halves
9. Sprinkle the finished eggs lightly with chili powder

SPICY BASIL & SHRIMP OVER SEASONED RICE

Ingredients:
3 cups Cooked Rice, held warm
20 each Shrimp, peel, deveined with tails on
1 Tbs Corn Oil
1 Tbs Chili Garlic Sauce
1 tsp Cornstarch
.25 tsp Kosher Salt
.5 cup Clam Juice
2 Tbs Chopped Fresh Basil Leaves
2 Tbs Rice Vinegar

Procedure:
1. Toss the shrimp with oil, chili garlic sauce, cornstarch and salt in a stainless steel bowl
2. Heat a sauté pan to medium high heat and add the shrimp to the pan in a single layer and cook the shrimp until cooked through and not transparent
3. Add the clam juice to the pan to deglaze and cook the sauce until thickened, about 2 minutes
4. Stir in the basil to the sauce
5. Add the rice vinegar to the hot rice and fold together
6. Place the seasoned rice in a bowl and top with the spicy shrimp and sauce
7. Five shrimp per order
Note: If sauce gets too thick, thin down with a little clam juice.

MASHED CAULIFLOWER & PARSNIPS
A great alternative for mashed potatoes at Thanksgiving Dinner

Ingredients:
6 cups Chopped Cauliflower
3 cups Chopped, Peeled Parsnips
.5 cup Whole Milk
2 Tbs Heavy Cream
2 oz Whole Butter
2 tsp Kosher Salt
1 tsp Ground Black Pepper
.5 tsp Ground Mace
3 Tbs Chopped Parsley

Procedure:
1. Bring a pot of water to a rolling boil, then add the cauliflower and parsnips and cook until tender, about 8 to 12 minutes.
2. Drain the cooked vegetables, and place into a food processor. Reserve cooking pot.
3. Add the milk, heavy cream and pulse until smooth. Do not let motor run or you will have a pasty side items.
4. Return the pulsed vegetables to the pot they were cooked in and add remaining ingredients and fold together until well combined.

THE GREAT GF PUMPKIN PIE
Share this gluten free treat at this year’s holiday party.

Ingredients for Pie Crust:
.5 cup Shortening
1.5 cups Stone Ground Rice Flour
.25 cup Cold Water

Procedure:
1. Pre heat oven to 400 degrees
2. Cut the shortening into the rice flour until texture of coarse meal
3. Add the water and work the dough with hands until soft and pliable and form into a ball
4. Place the dough into a 9 inch pie pan and press into the bottom and sides evenly
5. Use a fork and prick the bottom and sides of dough and bake pie crust for 12 to 15 minutes until edges are golden brown and crust is set
6. Allow the crust to cool before adding filling

Ingredients for Pie Filling:
2 cups Pure Pumpkin Puree
2 each Eggs
1 cup Whole Milk
.75 cup Granulated Sugar
.25 tsp Kosher Salt
.75 tsp Vanilla Extract
1 tsp Ground Cinnamon
.5 tsp Ground Ginger
.5 tsp Ground Clove

Procedure:
1. Pre heat the oven to 425 degrees
2. Combine the ingredients together in a bowl with a wire whip and combine until well blended
3. Pour the pumpkin filling into the gluten free pie crust and bake for 15 minutes
4. Turn down the oven to 350 degrees and bake another 40 to 50 minutes until pie is set
5. Allow the pie to cool completely, and then refrigerated overnight to blend flavors

STUFFED ZUCCHINI
Give this squash a makeover

Ingredients:
4 each Medium Zucchini, stem end removed
3 Tbs Extra Virgin Olive Oil
2 tsp Minced Garlic
.75 cup Chicken Broth
.5 cup Couscous
.25 cup Raisins
1 cup Goat Cheese
2 Tbs Chopped Pimento Olives
2 Tbs Chopped Marjoram
3 Tbs Toasted Pine Nuts, chopped

Procedure:
1. Pre heat oven to 475 degrees
2. Slice off 1/2 inch of the zucchini lengthwise, and arrange the cut side down in a microwave safe pan. Microwave the zucchini for 4 to 6 minutes until tender
3. Set aside to cool before scooping out the seeds
4. After cooling, scoop out the zucchini leaving a quarter inch thick shell. Set the cut side up in a baking dish and season with salt and pepper
5. Heat a small saucepan and add the oil. Cook the garlic until tender then add the broth and bring to a boil. Quickly stir in the couscous, half the goat cheese, raisins, olives & marjoram
6. Remove from the heat and cover the saucepot and allow the couscous to absorb all the liquid and become tender
7. Fluff the couscous with a fork gently and season with salt and pepper
8. Allow the couscous mixture to cool to room temp. before stuffing zucchini
9. Stuff the zucchini with the couscous mixture evenly
10. Sprinkle the stuffed zucchini with remaining goat cheese and bake until the cheese is lightly browned
11. Remove from the oven and sprinkle the zucchini with toasted pine nuts

PARMESAN and HERB ORZO
A Great Side Dish on a Cool Evening

INGREDIENTS:
1 Cup Dry Orzo Pasta
1/2 Cup Heavy Cream
1/4 Cup Grated Parmesan Cheese
1 Tbs Fresh Thyme, Chopped
1 Tbs Fresh Marjoram, Chopped
1/4 tsp Fresh Ground Nutmeg
1 Tbs Softened Butter
2 tsp Kosher Salt
1 tsp Black Pepper

METHOD:
1. Bring a pot of salted water to a boil for the orzo.
2. Cook the orzo pasta until tender, drain the pasta from the water.
3. Return the cooked orzo pasta to the pot and stir in the heavy cream and Parmesan cheese.
4. Cook until the sauce gets thick, turn off the heat and then add the remaining ingredients.
5. Serve the orzo as a great cool evening side item.

GRILLED PACIFIC RIM CHICKEN with PEANUT SAUCE
A Great Excuse to Use the Grill this Fall

INGREDIENTS FOR CHICKEN:
1 Tbs Soy Sauce
1 Tbs Brown Sugar
1 Tbs Peanut Oil
1/2 tsp Kosher Salt
4 Boneless, Skinless Chicken Thighs

METHOD:
1. Preheat the grill until medium high heat.
2. Combine the first 4 ingredients and place in a bowl. Add the chicken Thighs and allow to marinade for 3 hours.
3. Remove the Chicken from the marinade and place on the grill and cook on both sides until done, approx 4 minutes per side.
4. Remove chicken from the grill and allow to rest while making sauce.

INGREDIENTS FOR PEANUT SAUCE:
1/2 Cup Chicken Broth
1/4 Cup Chunky Peanut Butter
2 Tbs Brown Sugar
2 Tbs Rice Wine Vinegar
2 Tbs Lime Juice
1 Tbs Soy Sauce
1 Tbs Grated Fresh Ginger
1 Tbs Garlic Chili Sauce
1/2 Cup Chopped Cilantro

METHOD:
1. Combine first 8 ingredients in a saucepot and bring to a boil, then lower to a simmer and cook for 3 minutes.
2. Remove from the heat and stir in the cilantro.
3. Reserve the sauce for service.

TOO GOOD TO BE TRUE ONION RINGS
Crack open a cold beer and enjoy this starter with friends and family

Ingredients:
Vegetable Oil for Frying
20 each Peeled Onion Slices, 1″ Thick
2 cups Buttermilk
2 cups All Purpose Flour
2 tsp Kosher Salt
1 tsp Baking Powder
2 tsp Black Pepper
1 tsp Baking Powder
2 tsp Black Pepper
1 tsp Smoked Paprika
.5 tsp Cayenne Pepper
Sea Salt

Procedure:
1. Place the sliced onion rings in the buttermilk to marinate for 1 hour
2. Combine flour with the seasoning except for sea salt
3. Place the vegetable oil in a large pot and bring up to 375 degrees
4. Remove the onion rings from the buttermilk and dredge in the seasoned flour and then dip back into the buttermilk, then back into the seasoned flour
5. There should be 2 coats on the onion rings
6. Place the coated onion rings in the refrigerator for 10 minutes while the oil heats up
7. When oil is hot, add the rings in 3 batches, so not to lower the oil temperature
8. When the onion rings are golden brown and crispy, remove from the oil and place on paper towels to drain
9. Season the hot onion rings with sea salt

SUNDAY BLACK BEAN DIP
A Great Dip for a Sunday Football Game

INGREDIENTS:
2 tsp Extra Virgin Olive Oil
3/4 Cup Chopped Onions
1 tsp Minced Garlic
1 Tbsp Minced Jalapeno
1 Can 15.5 oz Black Beans, drained and lightly rinsed, reserve juice
2 Tbs Lime Juice
1/2 tsp Ground Cumin
1/2 tsp Chili Powder
2 Tbs Chopped Cilantro
1 Tbs Reserved Bean Juice
1 Tbs Kosher Salt

METHOD:
1. Heat a saute pan until medium hot, add the olive oil.
2. Add the onions and cook until lightly caramelized, add the garlic and jalapeno and cook for 1 more minute. Allow to cool.
3. Place the beans in a food processor, add the cooled onion mixture and the remaining ingredients and process until almost smooth.
4. Serve with Corn Tortilla Chips or Pita Chips.

OVEN BAKED HERBED POTATO CHIPS
A Great Party Pleaser

INGREDIENTS:
1 # Russet Potatoes
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Minced Fresh Chives
2 Tbsp Minced Fresh Sage
1 Tbsp Minced Fresh Rosemary
1 Tbsp Kosher Salt
2 tsp Black Pepper

METHOD:
1. Pre heat oven to 350 degrees, coat 2 baking sheets with a non-stick pan spray.
2. Slice the potatoes thinly into rounds and place in a bowl.
3. Add ice water to the bowl and allow the potato slices to soak for 1 hour.
4. Using a salad spinner, dry the potato slices and place on paper towels and blot the slices until very dry.
5. Lay out the slices on the prepared baking sheets and place in the oven.
6. While the chips are baking, combine the remaining ingredients in a bowl and reserve.
7. Bake the slices until they begin to brown, approx. 20 minutes.
8. Turn the slices over and bake until golden brown and crisp.
9. Remove the chips from the oven and transfer to a bowl.
10. Toss the crispy chips with herbed olive oil and serve.

CORNBREAD DRESSING
A Great Holiday Side Dish or Poultry Stuffing

INGREDIENTS:
1/4 Cup Melted Butter
3/4 Cup Chopped Onions
3/4 Cup Chopped Celery
6 Cups Cooked Cornbread, cut into cubes
1 Cup Cooked Breakfast Sausage, broken into small pieces
3 Cups Chicken Broth
2 Tbs Fresh Sage, minced
2 tsp Ground Black Pepper
1 Tbs Kosher Salt

METHOD:
1. Heat a saucepot to medium heat and add the butter.
2. Add the onions and celery and sweat down the vegetables for approx. 5 minutes until tender.
3. Add the cornbread and sausage and chicken broth.
4. When dressing is hot turn off the heat and gently fold in the remaining ingredients.
5. Serve immediately.

RED PEPPER AIOLI
A Great Dip or Garnish for Roasted Fish

INGREDIENTS:
8 oz Roasted Red Bell Peppers
1/2 slice of White Bread, crust removed
1 Tbs Mayonnaise
2 tsp Country Style Dijon Mustard
1 tsp Minced Garlic
1/4 tsp Chili Powder

METHOD:
1. Place all the ingredients in a food processor and blend until smooth.

SPANISH COUNTRY STYLE SALAD WITH AGED SHERRY DRESSING
A great party salad

Ingredients:
.25 cup Spanish Extra Virgin Olive Oil
3 Tbs Aged Sherry Vinegar Vinegar
1 each Egg Yolk
1 Tbs Minced Garlic
1 tsp Mustard
.5 tsp Smoke Paprika
8 cups Shredded Romaine Lettuce
4 each Oranges, cut into skinless segments
1 cup Grape Tomatoes, cut in half lengthwise
.5 cup Smokehouse Almonds
.25 cup Pimento Stuffed Olives, rough chopped
To Taste, Freshly Cracked Pepper
To Taste, Sea Salt

Procedure:
1. In a small bowl, whip together the first 6 ingredients to create a dressing
2. Whip until the dressing comes together and has a creamy look
3. In another bowl, toss together the lettuce, oranges, tomatoes, almonds and olives and divide equally between 4 bowls
4. Drizzle the dressing over the salads in a zigzag pattern
5. Freshly crack pepper over salads and sprinkle with sea salt to finish the salads

GARLIC DINNER ROLLS
These rolls are great with soup or salads

Ingredients:
6 Each Dinner Roll Dough Balls
2 Tbs Melted Butter
1 Tbs Olive Oil
1 Tbs Minced Garlic
2 Tbs Grated Parmesan
1 Tbs Fresh Parsley
1 Tbs Kosher Salt

Procedure:
1. Thaw the dinner rolls according to the directions. When the dough is soft, cut each piece into 2 pieces and reshape into balls
2. Place rolls on a baking sheet 1 to 2 inches apart, which has been sprayed with a non-stick spray
3. Cover the dough balls loosely with clear wrap and let rise at room temp until doubled in size
4. Preheat the oven to 375 degrees. When oven is hot, place the rolls in the oven and bake until golden brown
5. For the garlic butter, mix the butter, oil and garlic in saucepan and cook garlic until fragrant. Do not brown.
6. Brush the hot rolls with the garlic butter, then place rolls in a bowl and toss with the Parmesan cheese, parsley and salt until well coated.

PAN SEARED STEAKS WITH MUSHROOMS
This is a great main course with mashed potatoes

Ingredients:
4 each Beef Tenderloin Steaks / 6 oz each
2 Tbs Vegetable Oil
To Taste, Kosher Salt and Black Pepper
2 Tbs Unsalted Butter
6 cups Sliced White Mushrooms
2 tsp Dried Thyme
1 Tbs Minced Garlic
2 Tbs Minced Shallots
.25 tsp Smoked Paprika
1 cup Canned Beef Broth
2 Tbs Country Style Dijon Mustard
2 tsp Worcestershire Sauce
1 tsp Fresh Lemon Juice

Procedure:
1. Season the steaks generously with salt and pepper on all sides
2. Place a sauté pan over medium high heat and add the vegetable oil
3. When oil is hot, sear the stakes on both sides until a deep brown color is achieved. Approx. 4 minutes per side
4. Remove the steaks from the pan and reserve in a warm place until service
5. Add the butter to the pan the steaks were seared in, then add the mushrooms, thyme, garlic, shallots and smoked paprika and cook until mushrooms are golden brown and most of the moisture has evaporated
6. Add the broth to deglaze the pan, then add the Dijon and reduce the sauce on medium low for 5 minutes. Stir in the remaining ingredients along with the seared steaks with their juices to the pan
7. Simmer until the sauce has thickened, turning the steaks to coat with the sauce
8. Place the steaks on a plate and pour the sauce over the steaks

SPICY BACON TOMATO RELISH
A Great Topping for Burgers or Chicken Sandwiches

Yields: 1 Cup or 4 Servings

INGREDIENTS:
3 Each Bacon Slices, rough chopped
1/2 Cup Yellow Onion, Chopped
1/4 Cup Brown Sugar
1/4 Cup Creole Mustard
1/4 Cup Ketchup
3/4 Cup Tomatoes, Seeded and Chopped
1 Tbs Red Tabasco Sauce

METHOD:
1. Cook the bacon in a saute pan until crispy, and then remove the bacon.
2. In the bacon fat, saute the onions for 2 minutes until lightly browned and tender.
3. Stir in the remaining ingredients and simmer for 1 minute or until relish has a saucy appearance.

PAN SEARED DRIED CHERRY PORK TENDERLOIN
A Delicious and Flavorful Meal

INGREDIENTS:
1 Tbs Corn Oil
2 Tbs Minced Garlic
1/2 Cup Cider Vinegar
1/2 Cup Diced Dried Cherries
1 Tbs Chopped Fresh Thyme
1 Cup Raspberry Jam
1 Tbs Kosher Salt
2 tsp Ground Black Pepper
1 Pork Tenderloin 1 to 1 1/4 Pounds, trimmed and cleaned of all silver skin
2 Tbs Corn Oil

METHOD:
1. Heat the corn oil over medium heat, then add the garlic and cook until softened.
2. De glaze the pan with vinegar, and then add the dried cherries and fresh thyme.
3. Simmer until the cherries are plump, stir in the raspberry jam and simmer over low heat until slighly reduced.
4. Add the salt and pepper and reserve warm for service.
5. Heat the remaining corn oil in a pan.
6. Sear the pork on all sides until an internal temp of 155 degrees.
7. Remove the pork from the pan and let it rest for 10 minutes before slicing.
8. Slice the pork in 1/2 slices and fan out on a plate. Spoon the cherry sauce over the pork.

CILANTRO SAUCE
A Great Sauce with Mexican Food or Topping for a Great Piece of Fish

INGREDIENTS:
2 Cups Cilantro
1/2 Cup Chives, chopped
1/4 Cup Parsley, chopped
2 Tbs Fresh Ginger, chopped
1 Tbs Sugar in the Raw
1/2 tsp Ground Cumin
1 Tbs Minced Garlic
2 Tbs Lime Juice
1/2 tsp Kosher Salt
1/2 tsp Cayenne Pepper
1 1/2 Cups Mayonnaise
1/2 cup Milk

METHOD:
1. Place the first 10 ingredients in a blender and process until smooth.
2. Put the puree n a stainless steel bowl and stir in the milk.
3. Whip until the sauce is smooth and bright green.

MUSHROOM KABOBS
A Great Side Dish with a Grilled Steak

INGREDIENTS:
1/2 Cup Vegetable Oil
1/4 Cup of Tomatoes, Diced
3Tbs Lemon Juice
2 Tbs Green Onions, Minced
2 Tbs Shallots, Minced
1 Tbs Garlic, Minced
1 Tbs Creole Mustard
2 tsp Dried Thyme
2 tsp Sugar in the Raw
32 Each Cremini Mushrooms, stems removed

METHOD:
1. Preheat the grill to medium heat.
2. In a stainless steel bowl, combine all ingredients, except the mushrooms, and reserve.
3. Skewer the mushrooms on bamboo skewers, 4 mushrooms per kabob.
4. Grill the mushrooms on all sides until caramelized and golden brown.
5. Remove the kabobs and place on a platter and pour the reserve dressing over the warm mushrooms.
6. Allow mushrooms to marinate for 30 minutes before serving.

HONEYDEW and CANTALOUPE SALAD
A Great Summertime Salad

INGREDIENTS:
2 cups Honeydew, peeled, seeded and cut into 1 inch chunks
2 cups Cantaloupe, peeled, seeded and cut into 1 inch chunks
2 Tbs Mint Leaves, rough chopped
1 Tbs Fresh Lime Juice
2 Tbs Agave Nectar
2 Tbs Extra Virgin Olive Oil
1/4 tsp Crushed Red Chili
2 tsp Sea Salt

METHOD:
1. Combine the first 7 ingredients in a bowl until well combined.
2. Allow the salad to rest and chill for 1 hour before plating
3. Place the marinated chilled salad on 2 cool plates.
4. Garnish with Sea Salt over the salad.

ICED COFFEE FLOATS
A Great Summertime Dessert for a little Caffeine boost

INGREDIENTS:
6 cups Brewed Coffee, Chilled
1/4 cup Chocolate Sauce
1 Pint French Vanilla Ice Cream
1/4 Cup Grated Chocolate
1 Tbs Ground Cinnamon

METHOD:
1. Place the Chocolate Sauce in 4 Glasses
2. Scoop the ice cream and place on top o f the chocolate sauce. 2 Scoops per glass.
3. Pour Chilled Coffee over the Ice Cream and Chocolate Sauce.
4. Sprinkle the grated Chocolate and Cinnamon over the float.

WATERMELON SALAD
A Perfect Blend of Sweet and Heat

INGREDIENTS:
1/4 cup of Fresh Lime Juice
2 Tbs Agave Nectar
2 Tbs Extra Virgin Olive Oil
6 cups Seedless Watermelon, cut into cubes
2 Tbs Chopped Fresh Mint
3 Tbs Feta Cheese, crumbled
1 Tbs Red Tabasco

METHOD:
1. Whip together the lime juice, agave nectar, olive oil and reserve for service.
2. At service add the watermelon and mint and toss together.
3. Place the salad on 3 chilled plates evenly.
4. Sprinkle feta cheese over the salads evenly.
5. Drizzle Tabasco over the salads evenly.

SUMMER TIME TOMATO STUFFED AVOCADOS
A Refreshing Appetizer or Salad

INGREDIENTS:
2 each Avocados, halved, pitted and peeled
To taste, Fresh Lime Juice
2 Cups Grape Tomatoes cut in half lengthwise
1/4 Cup Red Onions, thinly sliced
2 Tbs Chopped Cilantro
2 Tbs Chopped Capers
1/4 Cup Champagne Vinegar
3 Tbs Extra Virgin Olive Oil
To taste, Fresh Cracked Pepper

METHOD:
1. Place Avocado halves on small room temp plates, cut side up.
2. Squeeze lime juice over the avocado and the plate.
3. Combine the remaining ingredients in a bowl until well combined.
4. Allow marinating for 30 minutes before serving.
5. Place the marinated tomato mixture evenly in the avocado halves
6. Crack fresh pepper over the salads.

STRAWBERRY SALAD with HONEY GINGER DRESSING
A Great Patio Party Starter

Ingredients:
2 Tbs Fresh Lemon Juice
2 Tbs Honey
1 tsp Ground Ginger
1 Tbs Extra Virgin Olive Oil
4 Cups Baby Arugula
2 Cups Strawberries Sliced
1/2 Cup Thinly Sliced Red Onions
To Taste, Cracked Black Pepper

Method:
1. Whip together the lemon juice, honey, ginger and olive oil to create the dressing and refrigerate for service.
2. In a large bowl place the dressing in the bottom and add the arugula, strawberries, and red onions and gently toss together until well combined.
3. Place the salad on chilled plates and freshly crack pepper over the salads.

CAMPFIRE COFFEE RUBBED STEAKS
A great meal for a Father’s Day Camping Trip

Ingredients:
4 Each Bone in Ribeye Steaks
1 Tbs Ground Mexican Coffee
1 Tbs Kosher Salt
1 Tbs Ground Pepper
2 tsp Dark Brown Sugar
1 Tbs Chili Powder
1 Tbs Granulated Garlic
2 Tbs Melted Butter

Method:
1. Pre heat the grill to medium high heat.
2. Combine the next 6 ingredients in a bowl until well blended.
3. Rub the steaks on both sides with blended seasoning until well coated.
4. Allow to sit at room temp for 20 minutes before grilling.
5. Grill the steaks to desired doneness, approx. 3-4 minutes per side.
6. Allow to rest before serving.
7. Brush steaks with melted butter right before serving.

PINEAPPLE RICE with CHOPPED PEANUTS
A great side to any grilled meat or Asian inspired meal

Ingredients:
1 Cup Chicken Stock
1 Cup Pineapple Juice
1 Tbs Granulated Sugar
1 Tsp Ground Ginger
1 Tsp Kosher Salt
1 Cup Jasmine Rice
1/2 Cup Pineapple, diced
1/2 Cup Green Onions, sliced
2 Tbs Chopped Peanuts

Method:
1. Bring the chicken stock, pineapple juice, sugar, ginger and salt to a boil in a saucepan.
2. Stir in the rice, cover and reduce the heat to low and simmer until the liquid is absorbed.
3. Remove from the heat and let stand for 5 minutes.
4. Fluff the rice with a fork, and then fold in the pineapple and green onions.
5. Place the rice in a bowl and garnish with toasted peanuts.

WARM LITTLE RED POTATOES with MELTED BRIE and WATERCRESS
A rustic side dish for a great meal

Ingredients:
16 each Little Red Potatoes
1 tsp Kosher Salt
2 Tbs Extra Virgin Olive Oil
1/4 lb French Brie, rind on
2 lbs Cleaned Watercress

Procedure:
1. Boil the potatoes in salted water until fully cooked, about 10-14 minutes.
2. Pre heat broiler for 5 minutes.
3. Peel the little red cooked potatoes and place the skins in a small pot with the olive oil.
4. Bring the olive oil up to medium heat and cook the skins until they are crisp and golden brown.
5. Remove the skins from the pot and place on paper towels to drain.
6. Sprinkle the crispy skins with kosher salt.
7. Using a small baking sheet, crack the potatoes by hand into rustic pieces and place on the baking sheet.
8. Place the cracked potatoes under the broiler until the potatoes are lightly toasted.
9. Top the toasted potatoes with Brie cheese with the rind and place back under the broiler, long enough to melt the cheese.
10. Place small bunches of watercress on 8 warm small plates.
11. Divide the cheesy potatoes onto top of the watercress and season them with freshly cracked pepper and kosher salt.
12. Sprinkle the crispy potato skins over the potatoes as a garnish.
13. Drizzle entire dish with extra virgin olive oil.

TRIBUTE MACARONI SALAD
One of America’s favorite holiday side dishes with a tangy, sweet twist.

Ingredients:
2 each Hard Cooked Eggs, chopped
2 cups Cooked Macaroni Pasta, chilled (measured before cooking)

Dressing:
.5 cup Mayonnaise
.5 cup Sweet Pickle Relish
2 Tbs Minced Fresh Red Peppers
.25 cup Chopped Parsley
.5 cup Minced Celery
1 Tbs Lemon Juice
1 Tbs Dijon Mustard
2 tsp Prepared Horseradish
.5 tsp Kosher Salt
.25 tsp Ground Black Pepper

Procedure:
1. In a large bowl, combine the dressing ingredients and stir to blend evenly
2. Fold in the cooked eggs and macaroni and cover and refrigerate
3. All to chill for 4 hours before serving

SUMMER STEAK SALAD
A great entree salad to enjoy over the holiday weekend.

Ingredients:
1 lb Beef Tenderloin (filet mignon)
.5 cup Balsamic Vinegar
.5 cup Extra Virgin Olive Oil
1 bag Fresh Spring Salad Mix
2 each Hard Boiled Eggs, chopped
.5 cup Blue Cheese
Large Handful of Croutons
1 package Button Mushrooms, sautéed in Balsamic Vinegar & Oil (Fresh Garlic and/or Onions)
6 Cherry Tomatoes
Pinch of Shredded Carrots
Favorite Balsamic Vinaigrette Dressing or Balsamic Vinegar and Oil mixed together

Procedure:
Setup-
1. Put mushrooms in a sauce pan with Balsamic Vinegar & Olive Oil and a little fresh garlic, onion or both.
2. Sauté covered until soft, stirring often. Allow to cool for a few hours.
3. Place tenderloin in 1 gallon zip lock bag and add half a cup of Balsamic Vinegar & half a cup of Olive Oil. Shake well and let marinate for a few hours.

Time to Cook-
1. Set grill to a medium-high heat. Place marinated beef on grill and season with your favorite steak seasoning.
2. Turn every 2.5 minutes to grill evenly and cook about 12-14 minutes until stead cooked to Medium inside. Take off grill and let rest on cutting board.
3. Toss all salad ingredients together in a salad bowl, reserving some blue cheese and chopped egg for garnish.
4. Chop steak in one inch cubes and place over top.
5. Garnish with cracked, fresh pepper, blue cheese and chopped egg

Note: This salad pairs well with a simple red table wine or Pinot Noir.

MARINATED SOUTHWESTERN SHRIMP (GF)
A great summertime appetizer to enjoy on the patio

Ingredients:
1 lb Cooked Shrimp, cut into 1/2″ pieces
2 Tbs Freshly Squeezed Lime Juice
2 tsp Cider Vinegar (Be sure it is real cider vinegar and not flavored vinegar which is not always GF)
1 each Avocado, peeled and diced 1/4 inch by 1/4 inch
4 tsp Minced Jalapeño
2 Tbs Thinly Sliced Chives
.25 cup Thinly Sliced Radishes
2 Tbs Chopped Cilantro
.25 cup Extra Virgin Olive Oil
2 tsp Kosher Salt
2 tsp Ground Black Pepper

Procedure:
1. Place all ingredients in a stainless steel bowl and gently fold together
2. Cover and allow to marinate in the cooler for 30 minutes before serving
3. Serve chilled with your favorite GF chips or bread

CREAMED SPINACH
For a dip-style preparation, place the creamed spinach in a casserole dish and top with extra grated Grana Padano cheese and finish under a broiler.

Ingredients:
12 cups Water
1 Tbs Kosher Salt
1.5 lbs Fresh Spinach, stems removed, well washed
2 Tbs Butter
.25 cup Diced Yellow Onions
.25 cup Heavy Cream
.25 cup Mascarpone Cheese
.5 cup Grana Padano Cheese, grated
.5 tsp Fresh Grated Nutmeg
.5 tsp Black Pepper

Procedure:
1. Fill a bowl with ice water and reserve
2. Pour the water from the recipe in a pot and bring to a boil. Add the salt
3. Add the spinach and blanch for 2 minutes, remove from the boiling water and place in the ice water
4. Remove the spinach when cooled and squeeze all the water out of the spinach and reserve
5. In a separate saucepan, add the butter and melt over medium heat
6. Add the onions and cook until the onions are tender and translucent
7. Add the dry spinach, heavy cream and mascarpone and Grana Padano cheeses
8. Cook for approx. 2 to 3 minutes until mixture is hot and slightly reduced
9. Season with the nutmeg and black pepper

GREEN CHILE SAUCE
This sauce is great with tacos, grilled steaks, roasted chicken and scrambled eggs for that great Latin flavor.

Ingredients:
2 Tbs Vegetable Oil
2 cups Minced Yellow Onions
1 quart Canned Green Chilies, rinsed and rough chopped
2 Tbs Minced Fresh Garlic
1 Tbs Dried Mexican Oregano
2 tsp Ground Cumin
2 tsp Chili Powder
2.5 cups Chicken Stock or Broth
1 Tbs Kosher Salt
2 Tbs Granulated Sugar
1 Tbs Fresh Lime Juice
1 Tbs Fresh Cilantro, chopped
2 Tbs Corn Oil

Procedure:
1. In a large saucepan, heat the vegetable oil over medium heat
2. Add the onions and sauté until tender, do not brown
3. Add the chilies, garlic, oregano, cumin and chili powder and sauté until spices are lightly toasted, stirring often
4. Add the chicken stock, kosher salt, sugar and bring to a boil, and then lower to a simmer for 30 minutes
5. Remove from the heat and place the green sauce in a blender and add the lime juice, cilantro and puree until smooth. Be careful when pureeing hot liquids as they expand
6. In a large non stick skillet, heat the corn oil over medium high heat, refry the pureed sauce at a sizzle, stirring often until the sauce coats the back of a spoon, approx. 3-5 minutes
7. Do not allow sauce to reduce too far and get thick
8. Serve this sauce cold or hot

CREAMY OREGANO DRESSING
This is a great dressing for chopped summer salads or with grilled salmon.

Ingredients:
1 cup Red Wine Vinegar
.75 cup Mayonnaise
1 Tbs Brown Mustard
1 cup Spanish Extra Virgin Olive Oil
.25 cup Vegetable Oil
2 Tbs Lemon Juice
1 Tbs Dried Oregano
1 Tbs Kosher Salt
2 tsp Cracked Black Pepper

Procedure:
1. Combine the red wine vinegar, mayonnaise and brown mustard in a stainless steel bowl
2. Combine the olive oil with the vegetable oil and drizzle into the dressing until dressing is smooth
3. Stir in the lemon juice, oregano and salt and pepper
4. Allow the dressing to set for 4 hours before serving

MARINATED SPRING MUSHROOM AND HERB SALAD
With warm weather approaching, this is a great side item. Serve with grilled steaks or fish.

Ingredients:
1.5 cups Cooked Bacon
.25 cup Lemon Juice
2 Tbs Extra Virgin Olive Oil
.5 lb Cremini Mushrooms, thinly sliced
1 tsp Minced Garlic
1 tsp Sea Salt
.5 tsp Ground Black Pepper
.75 cup Red Onion, thinly sliced
.5 cup Minced Basil
.5 cup Minced Mint

Procedure:
1. Whisk together lemon juice, sea salt and black pepper in a bowl
2. Add the cooked bacon, red onions and mushrooms and toss together
3. Allow salad to marinate for 4 hours before serving

FRESH GARDEN SALSA
Great with crispy corn tortillas or served over a nice piece of grilled halibut

Ingredients:
2 cups Tomatoes, seeded and diced
.5 cup Yellow Onions, rinsed and minced
.25 cup Chopped Cilantro
3 Tbs Fresh Lime Juice
2 each Green Jalapeños, seeded and diced
2 tsp Sea Salt

Procedure:
1. Combine all the ingredients in a stainless steel bowl
2. Chill for 2 hours before serving

ROMAN-STYLE RICE BALLS
Serve these great starters with a spicy tomato sauce

Yield: 6 Servings (a dozen rice balls)

Ingredients:
3 Tbs Olive Oil
2 Tbs Unsalted Butter
.25 cup Minced Onion
2 cups Cooked White Rice, chilled
2 each Eggs
1 tsp Black Pepper
.25 cup Minced Parsley
2 Tbs Minced Basil
.5 cup Grated Asiago Cheese
.5 cup Mozzarella Cheese, diced 1/4″ x 1/4″
2 cups Italian Bread Crumbs

Procedure:
1. Place the olive oil and butter in a sauté pan and heat until medium hot
2. Add the onions and cook until lightly caramelized and tender
3. Remove from the pan and place on a sheet pan and allow to cool
4. Place the chilled cooked rice in a large bowl and add the cooled onions, eggs, black pepper, parsley, basil and Asiago cheese and fold together until well-incorporated
5. Using a tablespoon, portion out the rice balls (there should be 12)
6. Make an indentation with your thumb into the ball and place the mozzarella cube in the center. Using your palms, round into a ball, so the mozzarella is in the center
7. Roll the balls in the breadcrumbs until the rice balls are completely coated
8. Working in batches, deep-fry the rice balls until golden brown and hot on the inside
9. Remove from the oil and place on paper towels to drain

Note:
If you don’t have a fryer, you can place the stuffed rice balls on a cookie sheet and drizzle the balls with olive oil and roast in the oven until golden brown- They won’ be as crispy, but will taste great.

EASTER EGG HUNT SALAD
Enjoy this well-seasoned egg salad this weekend.

Ingredients:
6 each Eggs, cooked medium hard
.25 cup Mayonnaise
2 Tbs Minced Chives
1 Tbs Minced Basil
2 Tbs Minced Celery
2 tsp Gulden’s Mustard
2 tsp Lemon Juice
.25 tsp Sea Salt

Procedure:
1. Combine all the ingredients in a bowl and gently fold together until just combined
2. Allow to rest for two hours before serving so flavors can blend

Serving Suggestions:
* Open faced sandwiches
* Egg salad crostini
* Served in a lettuce wrap

GINGER GLAZED CARROTS
A sweet side dish that is great for your upcoming holiday party.

Ingredients:
1 lb Carrots, peeled and sliced on a quarter inch bias
.5 tsp Kosher Salt
1 tsp Ground Ginger
.25 cup Honey
.5 cup Chicken Broth
2 Tbs Unsalted Butter
2 tsp Lemon Juice

Procedure:
1. Bring the carrots, salt, ginger, honey and chicken broth to a boil
2. Cover the pot and reduce the heat to a simmer, stirring occasionally until the carrots are almost tender when pierced with the tip of a knife
3. Uncover the carrots, increase the heat to high and simmer until the liquid is reduced to 2 Tbs
4. Add the butter to the pot and toss the carrots to coat in the glaze and cook until carrots are very tender and the glaze is golden brown
5. Remove from the heat and add the lemon juice to coat
6. Place carrots in a serving dish and crack fresh pepper over the entire dish

CORNED BEEF SALAD
A different spin on corned beef and cabbage or great use of leftovers from St. Paddy’s Day

Ingredients:
1 cup Celery, julienne
1 cup Swiss Cheese, julienne
.5 cup Cabbage, julienne
.5 cup Red Pepper, julienne
1.5 cup Thousand Island Dressing
2 lbs Corned Beef, julienne
2 Tbs Green Onion, chopped
24 each Butter Lettuce Leaves
Cracked Black Pepper, to taste

Procedure:
1. In a medium-sized bowl combine celery, Swiss cheese, cabbage, red pepper and dressing
2. Line 8 salad plates with 3 leaves of butter lettuce in a Shamrock pattern
3. Place equal portions of salad mixture on leaves
4. Sprinkle equal amounts of corned beef over salads
5. Sprinkle salads with green onions
6. Crack fresh pepper over salads and serve

GRILLED GOAT CHEESE POLENTA (GF)
Serve this great GF side dish with the Tomato Sauce Recipe posted in past recipes.

Ingredients:
4 cups Water
.5 tsp Kosher Salt
.25 tsp Dried Rosemary
.25 tsp Ground Black Pepper
1 cup Yellow Cornmeal
.25 cup Chopped Chives
.25 cup Goat Cheese
2 Tbs Heavy Cream
1 Tbs Unsalted Butter

Procedure:
1. Spray and 8-inch square baking pan with a food release spray
2. Bring the 4 cups of water to a boil and add the salt, rosemary and black pepper
3. Slowly add the cornmeal, whisking constantly. Reduce the heat to low and simmer until the polenta is thick and smooth, about 8 minutes
4. Remove from the heat and add the chives, goat cheese and butter. Whisk until smooth
5. Spread polenta into the prepared baking pan and cover with plastic wrap and chill until firm
6. Preheat the grill, turn the chilled polenta out of the pan and cut into triangles
7. Coat the triangles with olive oil and then place on the grill and grill until the polenta releases from the grill. Turn over and grill for 8 more minutes until polenta is warm

J.C.’S SPICY HUMMUS
A great starter that’s not too filling.

Ingredients:
2 cans Chickpeas, drained and rinsed (15 oz each)
.25 cup Fresh Lemon Juice
.25 cup Extra Virgin Olive Oil
.25 cup Tahini Paste, stirred
1 tsp Minced Garlic
1 tsp Ground Cumin
.25 tsp Cayenne Pepper
1 tsp Kosher Salt
.25 cup Fresh Minced Jalapeño Peppers

Garnish:
Extra Virgin Olive Oil
Cayenne Pepper
Chopped Parsley

Procedure:
1. Puree the first 8 ingredients until very smooth
2. Place the puree into a bowl and fold in the minced jalapeño
3. Place hummus in a service bowl and drizzle with extra virgin olive oil, cayenne pepper and chopped parsley
4. Serve with warm pita bread or some other great bread

CRISPY OVEN FRIED WHITEFISH (GF)
With many people Fish Fries this time of year, here’s a GF friendly recipe

Ingredients:
4 each, Whitefish Fillets
2 Tbs Lime Juice
1 cup Whole Milk
1.5 cups Cornmeal
1 tsp Ground Black Pepper
1 tsp Granulated Garlic
.5 tsp Dried Thyme
1 tsp Kosher Salt
4 each Lemon Wedges

Procedure:
1. Preheat your oven to 425 degrees
2. Lightly spray a baking pan with food release spray
3. Stir the lime juice with the milk in a bowl let the mixture stand until lightly thickened
4. Mix together the cornmeal with the seasonings and place in a shallow pan
5. Dip the whitefish fillets into the thickened milk, then coat both sides of the fish in the cornmeal mixture
6. Place the coated fish fillets on the prepared baking sheet and bake for 15 to 20 minutes until the fish flakes easily and has a golden brown crust
7. Serve with lemon wedges

CLASSIC CREAMY POTATO SALAD
Start gathering your Spring recipes- It’s right around the corner

Ingredients:
1.5 lbs Cooked Idaho Potatoes, rough chopped
2 Hard Cooked Eggs, chopped
.5 cup Mayonnaise
.5 cup Sweet Pickle Relish
.5 cup Minced Celery
.25 cup Minced Chives
2 Tbs Creole Mustard
.5 tsp Cayenne Pepper

Procedure:
1. Combine all the ingredients in a bowl with a rubber spatula
2. Allow potato salad to rest for three hours before serving to allow flavors to blend

BOURBON STREET HURRICANE
This is a New Orleans classic drink- a similar recipe to the famous drink from Pat O’Brien’s in the French Quarter

Ingredients:
2 oz Lemon Juice
8 oz Dark Rum
8 oz Hawaiian Red Punch
Crushed Ice
2 Orange Slices
2 Cherries

Procedure:
1. Into two cocktail shakers, pour lemon juice, rum and red punch
2. Shake vigorously for two minutes
3. Pack the crushed ice into two cocktail glasses and pour drink mixture over the crushed ice
4. Garnish each glass with an orange slice and cherry

OVEN FRIED CRISPY GAME TIME WINGS
Enjoy these Super Bowl staples along with homemade Blue Cheese Dipping Sauce for the big game

Ingredients:
2 Lb Chicken Wings, rinsed in cold water
.25 cup Melted Butter
.25 cup Chipotle Tabasco Sauce
2 Tbs BBQ Sauce
1 Tbs Smoked Paprika
1 tsp Blackening Spice
Blue Cheese Dipping Sauce (recipe below)
Celery Sticks
Carrot Sticks

Procedure:
1. Place the rinsed chicken wings in a stainless steel bowl and reserve /25 cup of marinade for service
2. Combine the next five ingredients in a bowl and pour over the wings and allow to marinate overnight
3. Preheat your broiler on high. Remove the wings from the marinade and place on a broiler pan and broil for approximately 10-12 minutes per side until golden brown and crispy
4. Remove from the broiler and place in a stainless steel bowl and roll in the reserved marinade and place on a platter

Blue Cheese Dipping Sauce
Yield: 1 Cup

Ingredients:
.5 cup Sour Cream
.5 cup Blue Cheese Crumbles
.5 cup Mayonnaise
1 Tbs Cider Vinegar
1 tsp Ground Black Pepper

Procedure:
1. Combine all the ingredients and reserve for service

CHIPOTLE CHILES AND MAPLE PINTO BEANS
These are a great side idea to take to a potluck

Ingredients:
1 cup Chopped Onions
1 Tbs Corn Oil
2 tsp Minced Garlic
2 Tbs Champagne Vinegar
2 cans Pinto Beans, drained and lightly rinsed under water
.5 cup Maple Syrup
.5 cup Ketchup
2 Tbs Mustard
2 Tbs Chipotle Chiles in sauce, minced
1 tsp Green Tabasco Sauce
Kosher Salt, to taste

Procedure:
1. Saute onions in corn oil in a sauce pot over medium heat until onions are lightly caramelized
2. Add the garlic and cook until garlic is fragrant, but no color
3. Deglaze the sauce pot with the vinegar and bring to a boil
4. Add remaining ingredients and simmer for 10 minutes to allow flavors to blend

TOMATO, MUSHROOM & BASIL SOUP
An aromatic, creamy soup to warm up with this chilly winter

Ingredients:
.5 cup Melted Butter
2 cups Sliced Mushrooms
5. cup All Purpose Flour
1.5 quarts Rich Chicken Broth
2 cups Tomato Sauce with Basil
.5 tsp Dried Basil
.5 tsp Paprika
.5 cup Heavy Cream
1 Tbs Granulated Sugar
Sliced, Fresh Mozzarella- for service
Drizzle of Extra Virgin Olive Oil
Cracked Black Pepper

Procedure:
1. Place melted butter in a sauce pot over medium heat
2. Add mushrooms and saute until lightly caramelized
3. Add flour to create a roux
4. Add the chicken broth to roux and bring to a boil, stirring constantly
5. Lower to a simmer, then add remaining ingredients and simmer for 5 minutes

For Service:
1. 6 oz. of hot soup in a warm soup bowl
2. Place one slice of Fresh Mozzarella in center of bowl
3. Melt cheese under broiler for 15 seconds
4. Drizzle with extra virgin olive oil
5. Crack pepper over soup

SAVORY TOMATO BREAD PUDDING

Ingredients:
1.75 cups Chicken Broth
.5 cup Heavy Cream
2 each, Eggs
5 cups Cubed French Bread
3 cups Cherry Tomatoes, cut in half lengthwise
8 oz. Fresh Mozzarella, diced
4 oz. Grated Grana Padano Cheese
.5 cup Rough Chopped Fresh Basil
1 Tbs Kosher Salt
2 tsp Black Pepper

Procedure:
1. Pre heat oven to 375 degrees and spray a baking pan with food release
2. Mix together in a bowl, the chicken broth, cream and eggs
3. Add the French bread cubes to the cream mixture and allow to rest for 30 minutes
4. Stir in the tomatoes, mozzarella, .25 cup of the grana padano, basil and kosher salt and pepper
5. Place the mixture into the prepared baking pan sprinkle remaining grana padano over the pan
6. Bake the bread pudding until hot and the top is golden brown, approx. 30 minutes. Allow to rest for 5 minutes before serving

WICKERPARK CHILI **GF**
Top your warm bowl of chili with diced white onions, cheddar cheese & diced tomatoes.
You can even serve it with rice.

Ingredients:
2 Tbs Vegetable Oil
1 cup Chopped Onions
1 cup Chopped Green Peppers
1 Tbs Minced Garlic
1 tsp Dried Oregano
1.5 Lbs Fresh Ground Chuck
1.5 cups Tomato Paste
1 Tbs Chili Powder
1 Tbs Ground Cumin
1 Tbs Kosher Salt
1 Tbs Granulated Sugar
16 oz Canned Southwest Louisiana Red Beans

Procedure:
1. In a sauce pot, heat the oil over medium heat. Add the onions and green pepper and cook until onions are translucent. Add the garlic and oregano and cook for one more minute
2. Add the ground chuck and cook until the meat is cooked through, breaking up the big chunks
3. Drain off the fat lightly, and then add the tomato paste, chili powder, cumin, salt and sugar
4. Add the beans with the juice and bring chili to boil, then lower to a simmer and cook uncovered for one hour on low heat to incorporate the flavors
5. Adjust consistency of chili with water

NEW YEAR’S CRAB TOASTS
These are great passed appetizers or a first course with a small mixed green salad

Ingredients:
4 oz. Cream Cheese, softened
2 Tbs Heavy Cream
.5 cup Pasteurized Crab Meat, do not drain
2 Tbs Minced Basil
2 Tbs Diced Pimento
2 tsp Fresh Lemon Juice
1 Egg Yolk
1 tsp Old Bay Seasoning
4 Slices Brioche Sandwich Brad, cut in half diagonally and toasted lightly on both sides
2 Tbs Chopped Parsley

Procedure:
1. Fold together the cream cheese and cream together until well combined
2. Stir in the remaining ingredients except the bread and parsley
3. Spread the crab meat mixture on the toasted bread slices being sure to completely cover the edges
4. Broil the crab toasts on baking sheets until golden brown
5. Sprinkle chopped parsley over the toasts and serve

KICKIN’ CRAB CAKES
Light, loose crab cakes with a hint of heat from the blackening spices

Ingredients:
1 lb. Lump Crab Meat
.25 cup Mayonnaise
.25 cup Fresh Bread Crumbs
2 Tbs Spicy Brown Mustard
1 Tbs Chopped Parsley
.5 tsp Blackening Spice
1 Whole Egg

Procedure:
1. Combine all ingredients in a bowl until just combined
2. Refrigerate mix and allow to set for about one hour
3. Portion into 4 oz. cakes and reserve for service
4. Preheat oven to 450 degrees
5. Place crab cakes on a buttered pan and cook in oven until light golden brown and hot
6. Remove from pan and place on warmed plate and serve with your favorite tartar sauce

RUSTIC APPLE PIE
Serve warm with a scoop of your favorite French vanilla ice cream or even a slice of sharp cheddar cheese

Ingredients:
2 cups All Purpose Flour
1 cup Granulated Sugar
.5 cup Softened Butter
1 tsp Grated Lemon Zest
1 tsp Fresh Lemon Juice
1 tsp Vanilla Extract
3 Eggs
1 cup Apple Jelly
1 Tbs Applejack Brandy
1 quart Sliced, Peeled Apples, 1/4″ thick
1 tsp Honey
Powdered Sugar

Procedure:
1. Mix the flour, sugar, butter, lemon zest, lemon juice, vanilla and eggs in a medium bowl with a spoon until the dough forms. Do not overwork.
2. Place the dough on a floured surface and knead until the dough hold together and is pliable. Shape the dough into a ball, cover with plastic wrap and refrigerate until firm.
3. Preheat the oven to 350 degrees. Spray a 9″ pie pan with food release spray and lightly flour the pan.
4. Remove the dough from the cooler and pat the dough evenly into the prepared pie pan. Bake for 30 minutes until lightly golden brown. Cool the crust completely on a wire rack.
5. Heat the apple jelly along with the brandy and sliced apples over low heat until apples are tender, but not broken up.
6. Pour filling into baked pie crust and spread out evenly. Place in refrigerator to set up.
7. After the pie has set up, remove from the cooler and drizzle with honey and dust with powdered sugar.

OLD TOWN MUSHROOM MEATLOAF **GF RECIPE**
Enjoy this GF recipe with some silky, fresh mashed potatoes

Ingredients:
1 Tbs Olive Oil
2 cups Sliced Button Mushrooms
1.5 lbs Ground Beef
.5 lb Ground Pork
.5 cup Ground Rice Crackers
1 cup Grated Carrots
1 each Egg, beaten
2 cups Gluten Free Tomato Sauce, split evenly into two bowls
1 Tbs Dijon Mustard
1 Tbs Worcestershire Sauce
1 Tbs Dark Brown Sugar

Procedure:
1. Heat a saute pan to medium heat and add the olive oil. When the olive oil is hot, add the mushrooms and saute until lightly caramelized. Remove from heat and place on a pan to cool and place in refrigerator
2. Preheat oven to 425 degrees and lightly spray a loaf pan with pan release spray and reserve
3. In a large bowl, combine the ground beef and ground pork with the rice cracker crumbs, carrots, egg, 8 ounces of tomato sauce, Dijon mustard, Worcestershire and cooled mushrooms
4. Lightly combine the meatloaf mix without overworking and place into the prepared loaf pan
5. Lightly tap pan on counter to even out meatloaf
6. Combine the remaining tomato sauce and brown sugar and ladle over the meatloaf
7. Place the meatloaf in a water bath then place in the oven and cook until caramelized on top and an internal temp of 165 degrees. Cooking time will be approx. 45 minutes to 1 hour
8. Allow meatloaf to rest for 15 minutes before removing from the pan and slicing

FLORENTINE STYLE NEW YORK STRIP STEAKS
These steaks are great with loaded baked potatoes or pasta

Ingredients:
4 each New York Strip Steaks (8 oz. each)
Kosher Salt, to taste
Cracked Black Pepper, to taste
Softened Butter, to taste
.25 cup Extra Virgin Olive Oil
1 Tbs Chopped Fresh Chives
1 Tbs Chopped Fresh Rosemary
1 Tbs Chopped Fresh Oregano
2 Tbs Chopped Fresh Parsley

Procedure:
1. Pre heat grill to medium high heat
2. Season the steaks with the salt and pepper, then place on the grill and cook to desired doneness, about 3 to 4 minutes per side for medium rare
3. Combine the olive oil with the herbs in a bowl
4. Placed grilled steaks on a platter and allow to rest for 3 minutes
5. After the steaks have rested, brush with melted butter and drizzle the olive oil herbs mixture evenly over the steaks

LEMON APRICOT COUSCOUS WITH TOASTED ALMONDS
A fresh side served warm or chilled with layers of flavor

Ingredients:
2 cups Water
2 Tbs Honey
1 Tbs Extra Virgin Olive Oil
1 Tbs Fresh Lemon Juice
.25 tsp Kosher Salt
1 cup Instant Moroccan Couscous
.5 cup Minced Dried Apricots
.5 cup Toasted Almond Slivers
1 Tbs Chopped Parsley

Procedure:
1. Bring the water, honey, olive oil and salt to a rolling boil
2. Take off the heat and stir in the couscous and apricots, cover and allow to stand for approx. 5 minutes until the seasoned water has absorbed into the couscous
3. Fluff with a fork before serving
4. Place warm couscous on a platter and top with the toasted slivered almonds and chopped parsley

HOLIDAY TIME CORNBREAD DRESSING
Note: For the cornbread, use the recipe we posted a few weeks ago for Southwestern Cornbread Muffins

Ingredients:
.25 cup Melted Butter
.75 cup Chopped Onion
.75 cup Chopped Celery
6.5 cup Cooked Cornbread, cut into cubes
1 cup Cooked Pork Sausage
3 cups Warms Chicken Broth
1 Tbs Kosher Salt
2 tsp Black Pepper
1 Tbs Fresh Rubbed Sage, chopped

Procedure:
1. Sweat the onions and celery in the melted butter in a large sauté pan until tender, but no color
2. Add the cornbread and sausage, stirring occasionally
3. Stir in the warm chicken broth and salt and pepper
4. Simmer for 3-4 minutes, remove from heat when heat through and fold in chopped sage

MIGHTY STUFFED MUSHROOMS
Serve these delicious, earthy starters with a glass of wine for cocktail hour

Ingredients:
12 each Large Button Mushrooms
.5 lb Spicy Italian Sausage
1 Tbs Extra Virgin Olive Oil
.5 cup Fresh Bread Crumbs
2 Tbs Grated Grana Padano Cheese
2 Tbs Chopped Basil
.5 cup Whole Milk Mozzarella, shredded

Procedure:
1. Preheat oven to 450 degrees
2. Place mushroom caps on a baking sheet, stem side down and bake for 15 minutes and then remove from oven
3. Turn mushrooms right side up and place on a baking sheet
4. Turn oven up to 500 degrees
5. Sauté sausage in olive oil in a non-stick pan over medium heat until sausage is cooked through, approx 8-10 minutes. Break sausage into small pieces the size of a dime, then place on a paper towel to drain
6. Combine the cooled sausage with the bread crumbs, Grana Padano and basil
7. Fill the mushroom caps with the sausage mixture and top with the shredded mozzarella
8. Place the stuffed mushrooms in the preheated oven and cook until the cheese is melted and has browned slightly, approx. 2 to 4 minutes
9. Remove from the oven and allow to rest for 3 minutes before serving

THAI STYLE MANGO SALAD
A great salad with heat and sweet- a journey in flavor

Salad Dressing Ingredients:
2 Tbs Fresh Lime Juice
1 Tbs Brown Sugar
1 Tbs Chopped Mint
.5 tsp Light Soy Sauce
.25 tsp Kosher Salt

Procedure:
1. Combine all the ingredients in a stainless steel bowl, stirring until sugar has dissolved

Salad Ingredients:
1 each Ripe Mango, pitted and thinly sliced in a julienne cut
1 cup Julienne Jicama
.25 cup Chopped Cilantro
1 each Green Jalapeno, sliced into thin rings
.25 cup Scallions, thinly sliced on the bias
.25 cup Chopped Peanuts, to garnish

Procedure:
1. Toss the salad ingredients in a bowl, then add the dressing and toss until well combined
2. Place the dressed salad on a chilled plated and sprinkle with chopped peanuts

THE GREAT GLUTEN FREE PUMPKIN PIE **GF**
Impress your friends with this amazing recipe for gluten free pumpkin pie

Ingredients for Pie Crust:
.5 cup Shortening
1.5 cups Stone Ground Rice Flour
.25 cup Cold Water

Procedure for Crust:
1. Preheat the oven to 400 degrees
2. Cut the shortening into the rice flour until texture of coarse meal
3. Add the water and work the dough with hands until soft and pliable and form into a ball
4. Place the dough into a 9 in. pie pan and press into the bottom and sides evenly
5. Use a fork and prick the bottom and sides of dough and bake crust for 12-15 minutes until edges are golden brown and pie is set
6. Allow crust to cool before adding filling

Ingredients for Pie Filling:
2 cups Pure Pumpkin Puree
2 each Eggs
1 cup Whole Milk
.75 cup Granulated Sugar
.25 tsp Kosher Salt
.75 tsp Vanilla Extract
1 tsp Ground Cinnamon
.5 tsp Ground Ginger
.5 tsp Ground Clove

Procedure:
1. Preheat oven to 425 degrees
2. Combine the ingredients together in a bowl with a wire whip and combine until well blended
3. Pour the pumpkin filling into the gluten free pie crust and bake for 15 minutes
4. Turn down the oven to 350 degrees and back another 40-50 minutes until pie is set
5. Allow the pie to cool completely, and then refrigerate overnight to blend flavors

GOAT CHEESE MASHED POTATOES
This mash is excellent with roasted chicken or roasted prime rib

Ingredients:
2.5 lbs. Yukon Gold Potatoes, peeled and cut into 2″ pieces
.25 cup Unsalted Butter, softened
.5 cup Whole Milk, warmed
4 oz. Fresh Goat Cheese, broken into pieces
1 Tbs Fresh Scallions, sliced 1/8″ thick
1 Tbs Kosher Salt
2 tsp Ground Black Pepper

Procedure:
1. Bring a large pot of salted water to a boil, add the potatoes and cook until tender approx. 10-12 minutes
2. Drain the potatoes and return potatoes to the warm pot and allow to steam for 1-2 minutes to evaporate excess moisture
3. After potatoes have steamed, add butter, milk and goat cheese. Mash with a potato masher until smooth with some lumps
4. Add remaining ingredients and fold in with a rubber spatula
5. Keep warm for service

SOUTHWESTERN CORNBREAD MUFFINS
A great accompaniment to a nice warm bowl of chili as the weather cools

Ingredients:
.5 cup All Purpose Flour
.5 cup Yellow Cornmeal
1 Tbs Granulated Sugar
.5 tsp Baking Powder
.5 tsp Kosher Salt
.25 tsp Baking Soda

Procedure:
1. Combine all the dry ingredients and reserve

Ingredients:
.5 cup Buttermilk
.5 cup Cream of Corn
.5 cup Shredded Pepper Jack Cheese
1 Egg, beaten
1 Tbs Corn Oil
.5 cup Chopped Green Chiles

Procedure:
1. Preheat oven to 400 degrees
2. Combine the next set of ingredients and reserve
3. Add the dry ingredients to the wet ingredients and stir just to combine
4. Dollop batter into prepared muffin tin by filling cups three quarters full
5. Bake for 15 to 20 minutes until golden brown and when a toothpick is inserted it comes out clean. Allow muffins to cool for one minute before removing from pan

WARM GRILLED CAPRESE SALAD WITH OLIVE OIL
A delicious warm starter for a great Italian meal

Ingredients:
2 cups Fresh Basil Leaves
.25 cup Fresh Parsley
.5 cup Extra Virgin Olive Oil
.25 cup Champagne Vinegar
3 Tbs Grated Parmesan Cheese
Salt & Pepper, to taste
4 each, Ripe Tomato, sliced into thirds horizontally
8 slices, Fresh Mozzarella .25 inch thick

Procedure:
1. Combine the basil, parsley, olive oil, vinegar, salt & pepper in a food processor and puree until smooth
2. Lightly brush tomatoes and reserve olive oil and season with salt & pepper
3. Place tomato slices on one side and grill until warm, flip over
4. Arrange mozzarella slices on grilled tomatoes and allow cheese to melt, approx. 2-3 minutes
5. Assemble stacks with two cheese topped slices
6. Drizzle basil oil over stacks, and then top with remaining grilled tomato slices

KEY LIME BARS
Serve these refreshing treats with lightly whipped cream and top with sugar in the raw and thinly sliced lime wedges

Ingredients for Crust:
3 oz. Almond Slivers
1.5 cups Graham Cracker Crumbs
2 Tbs Granulated Sugar
1 tsp Kosher Salt
4 oz. Butter, melted room temp.

Procedure:
1. Preheat oven to 350 degrees and spray 13 x 9 glass baking dish with a food release spray
2. Process the almonds in a food processor until fine add the graham cracker crumbs, sugar and salt and process until just combined
3. Add the butter while the food processor is running until combined
4. Remove the crust from the food processor and press evenly into the prepared baking pan and bake for 10 minutes until golden brown and almonds are lightly toasted
5. Remove from the oven and let sit at room temp. until cooled

Ingredients for the Filling:
4 each, Eggs
2 cans Sweetened Condensed milk (14 oz. cans)
8 oz. Fresh Lime Juice
1 Tbs Minced Lime Zest
1 tsp Vanilla Extract

Procedure:
1. Whisk together the eggs, then add the remaining ingredients and mix until smooth
2. Pour the filing into the prepared crust and bake again in the oven for approx. 15-25 minutes or just when the filling is set and no longer jiggles when the pan is shaken
3. Cool the key lime bars to room temp. and then place in the refrigerator until cold before cutting the bars
4. Cut the bars into equal portions using a hot knife

CHEDDAR BISCUITS
Enjoy these biscuits for breakfast or with a great meal

Ingredients:
2.5 cups All Purpose Flour
.25 tsp Granulated Sugar
1 Tbs Baking Powder
1 tsp Kosher Salt
.5 tsp Cream of Tartar
6 Tbs Unsalted Butter, cold and cubed
1.25 cups Grated Sharp Cheddar
1 each, Egg, beaten

Procedure:
1. Preheat oven to 450 degrees, line a baking sheet with parchment paper
2. Mix all the dry ingredients together in a bowl
3. Cut in the butter with a pastry blender until the flour mixture is the size of corn kernels
4. Stir in the cheese
5. Combine the buttermilk and egg in a separate bowl, and then stir in the flour mixture into the wet ingredients until just combined
6. Drop the batter onto the parchment lined baking sheet using a small ice cream scoop
7. Make sure the biscuits are 2 inches apart on the baking sheet
8. Bake about 12-15 minutes until they are golden brown and the biscuits have set

DIRTY SOUTHERN RICE
This side item is great with any Southern inspired dish, like blackened fish or roasted chicken or just add some grilled shrimp for a complete meal

Ingredients:
.5 lb Bulk Spicy Italian Sausage
1 Tbs Olive Oil
.5 cup Diced Yellow Onion
.5 cup Diced Celery
.5 cup Diced Green Peppers
1 Tbs Minced Garlic
2 tsp Blackening Spice
1.5 cups Dry Converted White Rice
3 cups Chicken Broth
.5 cup Green Onions, thinly sliced

Procedure:
1. Sauté the sausage in the olive oil in a sauce pot over medium heat for 2-3 minutes
2. Add the onions, celery, green peppers and garlic and cook until soft, approx. 1-2 minutes
3. Add the blackening spice to the sauce pot and cook until spices are fragrant
4. Stir in the rice and sauté for 1 minute until rice is coated in oil. Add the broth and bring to a boil, then lower to a simmer, approx. 25 minutes until rice is tender
5. Allow rice to rest for 5 minutes, then fluff with a fork and stir in the green onions

WARM SHRIMP SALAD WITH WHITE BEANS & FRESH JALAPENOS
This salad rocks with a hunk of great bread

Ingredients:
1 lb Peeled & Deveined Shrimp
2 Tbs Extra Virgin Olive Oil
1 Tbs Minced Green Olives
.5 tsp Crushed Red Chili Flakes
.5 lb Cooked Canned White Beans
2 Tbs Roasted Walnuts, chopped
.5 cup Red Onions, thinly sliced
1 each, Fresh Jalapeno, seeded & sliced thin
1 Tbs Lemon Juice with the zest
1 tsp Ground Black Pepper
1 Tbs Chopped Parsley

Procedure:
1. Preheat the outdoor grill to medium high heat
2. Place the shrimp in a bowl and add 1 Tbs olive oil. Toss together
3. In a separate bowl add the olives, crushed red chili, cooked white beans, walnuts, red onions and jalapenos
4. Grill your shrimp on the grill in a single layer and cook until the shrimp are pink and golden
5. Toss the grilled shrimp into the reserved bowl with other ingredients
6. Add the lemon juice, zest and remaining olive oil to the bowl and toss well
7. Season salad with ground black pepper
8. Divide the shrimp salad onto three plates and serve warm
9. Sprinkle with chopped parsley

DARK CHOCOLATE EGG CREAM
Sip on this classic treat while reminiscing about great old memories

Ingredients:
1 Tbs Unsweetened Cocoa Powder
5 Tbs Granulated Sugar
.5 tsp Ground Cinnamon
2 Tbs Boiling Water
1 cup Whole Milk, very cold
2 cups Seltzer Water
2 Salted Pretzel Sticks

Procedure:
1. In a small bowl, combine the cocoa powder, sugar and cinnamon
2. Add the water and create syrup by stirring together with a whip
3. Place the milk in two pilsner beer glasses
4. Add the seltzer to the milk in the glass, very slowly and gently
5. Drizzle in the chocolate syrup slowly and equally to each glass, being careful not to disturb the foam
6. Stir with a long spoon
7. The drinks should be two-toned, chocolate brown on the bottom and white foam on top

SPICY SMASHED SWEET POTATOES
A great accompaniment to a grilled steak with a kick of heat

Ingredients:
2 lbs. Sweet Potatoes, peeled and cubed
2 oz Whole Butter, softened
.5 tsp Ground Chili Powder
1 Tbs Brown Sugar
1 Tbs Honey
.5 tsp Ground Nutmeg
3 Tbs Minced Pickled Jalapenos

Procedure:
1. Boil the sweet potatoes in a large saucepan in salted water until fully cooked
2. Drain the sweet potatoes and place them back into the saucepan and allow to steam dry
3. Smash potatoes with the butter, chili powder, brown sugar, honey and nutmeg with a potato masher
4. Fold in the pickled jalapenos and adjust flavor with salt and pepper

LATE SUMMER GRILLED CORN ON THE COB
Enjoy this “street cart style” version of a summer favorite

Ingredients:
6 each Corn Ears, shucked and cleaned
.25 cup Olive Oil
Salt & Pepper, to taste
.5 cup Mayonnaise
2 Tbs Chopped Mint
1.5 cups Grated Parmesan Cheese
.5 tsp Crushed Red Chili Flakes
Fresh Lime Wedges

Procedure:
1. Preheat gas grill or prepare fire in your grill
2. Brush corn with olive oil and season ears with salt and pepper
3. Place corn on hottest part of the grill and cook until corn is blistered and there are visible grill marks
4. Grill until all sides look the same
5. Mix together the mayo and chopped mint
6. While corn is cooking, placed grated parmesan cheese on a flat platter
7. When corn is cooked, brush each ear with min mayonnaise evenly, then roll each ear in the parmesan cheese. Be careful to only lightly cover with cheese
8. Place ears on a platter and sprinkle with crushed red chili flakes
9. Squeeze fresh lime juice over the ears

POT DE CREME
A nice light dessert to finish any meal

Ingredients:
10 oz. White Chocolate
5 Egg Yolks
5 Tbs Granulated Sugar
.25 tsp Kosher Salt
1.5 cups Heavy Cream
.75 cups Half & Half
1 Tbs Vanilla Extract

Procedure:
1. Chop chocolate small and place in a bowl
2. Whisk yolks, sugar and salt in a bowl until combined
3. In a separate bowl, whisk together cream, half & half and add to yolk mixture
4. Cook over medium heat until thickened and custard registers to 175-180 degrees
5. Do not let custard overcook or simmer
6. Immediately pour custard through strainer over chocolate pieces
7. Let mixture stand to melt chocolate
8. Then gently whisk in vanilla extract
9. Divide mixture evenly in dishes
10. Gently tap dishes to remove air bubbles
11. Cool Pot de Creme to room temperature

GUINNESS BEER MARINADE
A great marinade for pork chops

Ingredients:
1.5 cups Guinness Beer
.5 cup Vegetable Oil
1 tsp Chopped Garlic
2 Tbs Lemon Juice
1 Tbs Sugar
1 tsp Kosher Salt
3 each Whole Cloves

Procedure:
1. Combine all ingredients in a bowl and pour over cut pork chops
2. Marinate for approximately 12 hours
3. Remove from marinade and grill seasoned pork to desired temperature

WARM GOOEY CHOCOLATE CAKE
Tastes even better than it sounds

Ingredients:
.5 cup Butter, plus butter for greasing molds
4 oz. Bittersweet Chocolate
1 tsp Ground Cinnamon
2 Eggs
2 Egg Yolks
.25 cup Granulated Sugar
2 tsp All Purpose Flour, plus flour for dusting cake molds

Procedure:
1. Over a double broiler, heat the butter and chocolate together until the chocolate is almost melted. Add the cinnamon and set aside
2. While chocolate mixture is resting, beat together the eggs, yolks and sugar in a mixer until light and thick
3. Beat together the melted chocolate and butter, it should be quite warm. Add the egg mixture, then quickly beat in flour, until just combined
4. Butter and lightly flour the cake molds. Tap out excess flour. Divide the batter among molds
5. At this point you can refrigerate the cakes for several hours, but bring back to room temperature before baking
6. Preheat oven to 425 degrees. Bake cakes for 6-7 minutes. The center will be quite soft, but sides will be set
7. Invert cake onto a plate. Unmold by lifting one corner of the mold and cake will fall right out

BASIC TOMATO SAUCE
Everyone needs a solid base tomato sauce recipe for their pasta

Ingredients:
.25 cup Extra Virgin Olive Oil
1 cup Yellow Onions, chopped
4 Cloves of Garlic, thinly sliced
3 Tbs Fresh Thyme, chopped
.5 cup Shredded Carrots
2- 28 oz. Cans of Progresso Whole Tomatoes with Basil
.25 tsp Crushed Red Chili Pepper
Kosher Salt, to taste

Procedure:
1. In a saucepan, heat the olive oil over medium heat, add the onions and the garlic and cook until soft and golden brown
2. Add the fresh thyme and shredded carrots and cook for approx. 5 more minutes until carrots soft
3. Crush the tomatoes with your hands and add them to the saucepan with their juices
4. Bring to a boil, then lower to a summer for 30 minutes or sauce gets thick like oatmeal
5. Season with the crushed red chili pepper & kosher salt


Vermont: Bobcat Cafe & Brewery, Bristol

Mindful, seasonal food isn&apost exactly hard to find in Vermont, but it dovetails beautifully with the state&aposs influential craft beer scene at the Bobcat. Skip the "pub fare" section on its menu and head straight for the entrees, which include a hearty venison and chorizo meatloaf, chevre-stuffed lemon herb crepes, sesame-crusted tahini tofu, and a duck leg that&aposs been braised in white wine and thyme. Not to mention an app or two, since they spotlight a signature chopped salad with a &apossecret&apos cayenne vinaigrette, a tomato shortcake with more whipped chevre (this is Vermont, after all), and five kinds of chicken wings sourced from Misty Knoll Farms.


Chicago’s Deca Selling Gold-Plated $100 Grilled Cheese - Recipes

Now is your chance to be a part of the world&rsquos longest race for Down syndrome! Join hundreds of other racers as we raise money to help orphans with Down syndrome get adopted and focus on finding families to adopt these children.

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The Idaho Potato Commission

Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.


Amsterdam

Save room in your carry-on if you’re heading to Amsterdam. Alongside the must-buy—or must-avoid, depending on your taste—tourist trinity of cheese, tulips, and clogs, we picked the three best things to bring home with you.

Stroopwafels

The signature Dutch cookie, stroopwafel—which consists of two buttery wafers sandwiched together by caramel syrup—is hard to resist. After eating them warm from a street vendor or in a café in Amsterdam, you’ll want to take some home with you. They make great gifts, acceptable to all but those on the strictest diets.

Reputedly, the city’s best stroopwafels are made at Lanskroon, a historic canalside bakery and tearoom. The street vendor at the Albert Cuyp market comes in a popular second. Tins of stroopwafels can also be bought in retail chains Hema and Albert Heijn. Pro tip: Make sure you get the all-butter variants. You can also combine Delft and stroopwafels, by buying the Royal Delft canal house stroopwafel jar (from the Bijenkorf) to keep your cookies in.

Nothing says Holland quite like Delft Blue, the trademark blue-and-white pottery that dates back to the 16th century. Not-so surprisingly, you’ll see it everywhere in Amsterdam, from classic tiles to minimalist modern bowls. Antique pieces can put you back thousands of euros, but there are cheap-and-cheerful versions you can pick up for a few euros in the markets, If you’re after the real deal, head for Galleria D&aposArte Rinascimento, which stocks both old and new pieces (the aged pieces are often great value for money), or for the Jorrit Heinen Delft Shop. For the latter, there’s a branch on Prinsengracht and also a location in the historic former city mint, the Munttoren, which stocks a wide assortment of pieces made by the centuries old and still operating Royal Delft factory.

Alternatively, check out the &Klevering pieces in the Rijksmuseum shop, which were inspired by 16th and 17th century originals in the Rijksmuseum collection. For something more modern but still traditionally Delft, the Bijenkorf department stores stocks the simpler, more contemporary Blue D1653 range of Royal Delft, designed by Arian Brekveld, Chris Koens, and Damian O’Sullivan.

Van Wees Liqueurs

Distilling is an ancient Amsterdam tradition, and to this day A. Van Wees uses the time-honored techniques of Holland’s glory days to produce its unique liqueurs. Many of the recipes date back to the 16th century, some even to the Middle Ages. Bruidstranen (𠆋ride’s tears’), for example, was traditionally passed around at weddings. Distilled from oranges, cloves, almonds, nutmeg, and cinnamon, the liqueur contains flakes of pure silver, symbolizing tears (of joy, we hope). Vergeet mij Niet (𠆍on’t forget me’) was given by women to their husbands and sweethearts as they sailed off on Dutch trading ships in the Golden Age. It’s a heady mix of roses, lavender, violets, rum, brandy and spices.

A. Van Wees produces its extraordinary concoctions in the old Distillery de Ooievaar in the Jordaan, which is a must-visit. Founded in 1883, it remains a family business, using the ancient four-step distillation process to produce new liqueurs, too. Looking for something more modern? Yuzu is the distillery’s latest flavor.


How to plate your food like a pro: Celebrity chefs reveal their secrets

Sure, you could pile some roast chicken and mashed potatoes on a plate and call it dinner. But maybe you want to up your game next time you have guests over, or just want to practice plating your weeknight meals like a pro. We asked chefs Thomas Keller, Rick Bayless, Todd English, Wylie Dufresne and seven other superstars how they arrange their plates. Turns out you don't need an advanced degree in art to turn your dinner into a gorgeous presentation. Pick and choose your favorite tips from these smart pointers:

Arrange in odd numbers

“The odder the better: Things in even numbers look strange on a plate. So whether you're putting scallops or dollops of sauce [on the plate], put three or five, not two or four.”—Rick Bayless, chef and owner of Frontera Grill and Topolobampo, Chicago

Use a white backdrop

“Everything looks better using brilliant white china. When you use a bright white plate, the food really stands out, its colors seem more vibrant, and it makes the food more appealing. It seems simple, but it's true!”—Charlie Palmer, chef and owner of Aureole and the all-new Charlie Palmer Steak, New York City

Play to all the senses

“We must please our eyes, our sense of smell, texture, touch, and mouth-feel, all of which are factors that play into plating or creating our art. [But] one thing you do not want to do when plating is to add garnish just for color. For example, I see people putting red pepper in everything for a pop of red, and it does not always complement the taste of the dish. You must take into consideration the balance and texture of each ingredient and how it plays into the composition of the plate.”—Todd English, founder of Todd English Enterprises and chef-owner of restaurants including Figs and Olives (multiple branches in U.S. and overseas) and Ca Va Brasserie, New York City

Channel your artistic side

“Using the plate as a canvas is key in mastering the art of plating. I like using sauces, sprouts and other garnishes to frame the focal point. It’s all about proportions and really following your instincts. Sometimes I need to take a few steps back to look at the plate like a work of art sometimes you need a bit of distance. I like putting dishes on top of burnt parchment paper or large edible foliage such as perilla or maple leaves. To ‘burn’ the paper, heat up a dry frying pan and put your dry parchment paper in until it starts to brown. You can cut this into different shapes and use it as a presentation.”—Susur Lee, chef-owner of Toronto’s Lee, Bent and Luckee, Singapore’s TungLok Heen, and the upcoming Lee Kitchen at Toronto’s Pearson Airport

Change up your plateware

“A simple way to bring interest to your plating technique is to change the actual plate. Look beyond traditional vessels like plates and bowls and see what else you have available. For example, a slate board traditionally used as a cheese plate could become a new way to serve a first course. At Alder, we use those slate trays for dishes like roasted quail and even our tomato crostini.”—Chef Wylie Dufresne, chef and owner of wd

Keep it simple: Less is more

“Plating really depends on the occasion. How you’d plate for Thanksgiving would be different than plating for a birthday celebration. For everyday plating at home, it should be about simplicity: The less on the plate, the better. If you're aiming for refinement, just put the protein on the plate and place the vegetables in small side bowls. The protein then becomes more of a focal point. Simplicity is always beautiful. One thing to keep in mind, though, is that your primary focus should be the quality of your ingredients and execution of your technique used in cooking.”—Thomas Keller, chef and owner of the Thomas Keller Restaurant Group, which includes the French Laundry in Yountville, California, and Per Se in New York City.

“Use the outside rim of the plate as a border, like a picture frame. Typically I like to stay inside that frame. Another tip is, sometimes adding height can make a plate look more interesting. By layering or stacking ingredients you can give the dish more depth.”—Susan Feniger, co-chef and co-owner of Border Grill and Mud Hen Tavern Restaurants in Southern California and Las Vegas

Build flavor-filled bites

“I like to build a plate by layering all of the components on top of one another. It traps the eater into getting all of the flavors in every bite!”—Alex Guarnaschelli, Iron Chef, author of “Old-School Comfort Food,” and chef, Butter Restaurant, New York City

Take cues from nature

“Food should be created with passion, thought and technique, but plated with a light hand, with direction from nature. Colors should reflect the seasons, with contrasting light and dark shades that evoke emotion. In the end, keep it simple and let the ingredients be the stars.”—Travis Swikard, chef, Boulud Sud, New York City

Make sure garnishes harmonize with the dish

“For fancier plated desserts, I like an understated wow factor, which is usually composed of multiple garnishes, all of which totally make sense with the dish. For example, if you have strawberry as a focus in the dessert, then incorporating a strawberry chip, strawberry-infused tuile, sauce, powder or small dice is something we might do at Hatfield’s. Garnishes should be something that add another layer of texture and excitement but are in total harmony with the other ingredients. They should also be easy to eat. If someone lifts off a garnish and puts it off to the side, it’s overbearing.”—Karen Hatfield, pastry chef and owner of Hatfield’s, The Sycamore Kitchen and Odys and Penelope (opening December 2014), Los Angeles

Use contrasting colors

“Aside from taste, we eat food visually. The first thing I think about is coloring: You want to have a nice balance of color on the plate. For example, we serve a skate wing at Hinoki & the Bird that is served with bright orange sambal sauce on top and plated on top of a banana leaf. The skate wing doesn’t need a banana leaf on the bottom, but it’s nice to have a contrast of color—chili sauce is orange and green sets it off. It brings the plate to life.”—Kuniko Yagi, chef, Hinoki & the Bird, Los Angeles


THE #1 COPYCAT RECIPES WEBSITE

You lucky devil. You just found copycat recipes for all of your favorite famous foods! Bestselling author and TV host Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home. Find all the best restaurant recipes from KFC to Outback Steakhouse here. New recipes added every week.

  • Kenny Rogers Roasters
  • KFC
  • Koo Koo Roo
  • Krispy Kreme
  • Lazy Dog
  • Leonard's Bakery
  • Little Caesar's
  • Lone Star Steakhouse
  • Long John Silver's
  • LongHorn
  • McDonald's
  • Maggiano's
  • Maid-Rite
  • Margaritaville
  • Marie Callender's
  • Mastro's
  • Max & Erma's
  • Melting Pot
  • Mimi's Cafe
  • Olive Garden
  • On the Border
  • Orange Julius
  • Original Pancake House
  • Original Tommy's
  • Outback Steakhouse
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  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • .
  • 20

Braised Beef Pasta Menu Description: “Slow-simmered meat sauce with tender braised beef and Italian sausage, tossed with ruffled pappardelle pasta and a touch of alfredo sauce—just like Nonna’s recipe.”

It’s a mistake to assume that a recipe posted to a restaurant chain’s website is the real recipe for the food served there. I’ve found this to be the case with many Olive Garden recipes, and this one is no exception. A widely circulated recipe that claims to duplicate the chain’s classic Bolognese actually originated on Olive Garden’s own website, and if you make that recipe you’ll be disappointed when the final product doesn’t even come close to the real deal. I won’t get into all the specifics of the things wrong with that recipe (too much wine, save some of that for drinking!), but at first glance it’s easy to see that a few important ingredients found in traditional Bolognese sauces are conspicuously missing, including milk, basil, lemon, and nutmeg.

I incorporated all those missing ingredients into this new hack recipe, tweaked a few other things, and then tested several methods of braising the beef so that it comes out perfectly tender: covered, uncovered, and a combo. The technique I settled on was cooking the sauce covered for 2 hours, then uncovered for 1 additional hour so that the sauce reduces and the beef transforms into a fork-flakeable flavor bomb. Yes, it comes from Olive Garden, but this Bolognese is better than any I’ve had at restaurants that charge twice as much, like Rao’s where the meat is ground, not braised, and they hit you up for $30.

As a side note, Olive Garden’s menu says the dish comes with ruffled pappardelle pasta, but it’s actually mafaldine, a narrower noodle with curly edges (shown in the top right corner of the photo). Pappardelle, which is the traditional pasta to serve with Bolognese, is a very wide noodle with straight edges, and it’s more familiar than mafaldine, so perhaps that’s why the menu fudges this fact. In the end, it doesn’t really matter which pasta you choose. Just know that a wide noodle works best. Even fettuccine is good here.

For the little bit of alfredo sauce spooned into the middle of the dish I went with a premade bottled sauce to save time. You can also make this from scratch if you like (I’ve got a great hack for Olive Garden’s Alfredo Sauce), but it’s such a small amount that premade sauce in either a chilled tub from the deli section or in a bottle off the shelf works great here.

This recipe was our #3 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).

And browse my other Olive Garden clone recipes here.

Menu Description: “Two lightly fried parmesan-breaded chicken breasts are smothered with Olive Garden’s homemade marinara sauce and melted Italian cheeses. We serve our Chicken Parmigiana with a side of spaghetti for dinner.”

Chicken parmigiana is a forever favorite, and it’s not a difficult dish to whip up at home. But for it to taste like the Olive Garden signature entree, we’ll need to take some very specific steps.

Olive Garden’s chicken is salty and moist all the way through, so we must first start by brining the chicken. Give yourself an extra hour for this important marinating step. The marinara sauce used on the chicken is an Olive Garden specialty and no bottled sauce compares, so we’ll make our own from scratch using canned crushed tomatoes and the formula below.

While the sauce cooks, filling your house with its intoxicating aroma, the chicken is breaded and browned. When the marinara is done, top the chicken with the sauce and mozzarella and stick it under your hot broiler until bubbling.

Hopefully, everyone at your house is hungry, because the Olive Garden dinner portion is two chicken fillets, and this recipe will yield a total of four 2-piece servings. Add a small serving of spaghetti on the side, topped with more of the delicious sauce, and you'll have a perfect match to the restaurant plate.

Can't get enough Olive Garden? Click here for more of my copycat recipes.

Menu Description: “Creamy marsala wine sauce with mushrooms over grilled chicken breasts, stuffed with Italian cheeses and sundried tomatoes. Served with garlic mashed potatoes.”

This recipe includes a marsala sauce that even marsala sauce haters will like. My wife is one of those haters, but when she tried this sauce, her eyes lit up and she begged for more. That’s great, now I won’t have to eat alone.

Not only is Olive Garden's delicious marsala sauce hacked here (and it’s easy to make), you’ll also get the copycat hack for the chain's awesome Italian cheese stuffing that goes between the two pan-cooked chicken fillets. Build it, sauce it, serve it. The presentation is awesome, and the flavor will soothe your soul.

Try this dish paired with my recent clone of Olive Garden’s Garlic Mashed Potatoes for the complete O.G. Stuffed Chicken Marsala experience.

“Biting into a cloud” is how many describe the lightly crisp browned shell and fluffy, custard-like middle of Leonard’s malasadas. Hawaii has become known for the best malasadas in North America, but the hole-less doughnuts aren’t originally from Hawaii. Malasadas were brought to the islands in the late 1800s by Portuguese immigrants who worked on the sugarcane plantations, and today malasadas are sold in bakeries all over Hawaii. But for the best malasadas, everyone knows you must brave the long lines that always go out the door at Leonard’s Bakery in Honolulu. And that’s okay because it’s always worth the wait.

Leonard’s has been making malasadas since 1952 using a well-protected secret recipe that many have unsuccessfully tried to duplicate. The chain will ship malasadas from Hawaii to your house on the mainland for a pretty hefty fee (nearly $100), but even after following strict reheating instructions, eating a two-day-old malasada is not the same heavenly experience as consuming a fresh one. A fluffy, fresh malasada turns into a tough and chewy malasada in just a few hours. That’s the nature of fried dough. It quickly became clear that if I were ever to properly clone these, I would have to experience them fresh, from the source. So, I hopped on a plane to Hawaii.

I visited two Leonard’s locations in Honolulu: the original brick-and-mortar bakery and a Leonard’s Bakery food truck parked in a shopping mall lot. I watched them make malasadas in big vats of oil, lowering dozens of doughnuts at once into the oil with a metal screen pressing down on them so that they were fully submerged in the hot fat. I observed the process, noted the temperature, watched the malasadas come out of the oil and get sugared, and timed everything.

Back home I made malasadas for weeks, using intel gathered in Hawaii. Dozens and dozens of versions later, after altering variables such as proofing methods, mixing methods, flour types, fat types, sweetness, saltiness, and many others, I landed on this one. I believe it was number 92 out of 93 attempts.

Before we start, let me offer a few tips about equipment you’ll need. It’s best to have a stand mixer. The dough starts loose but it eventually gets too tough for a handheld granny mixer. I’m sure it’s possible to mix and knead the dough by hand when it gets too tough for the little mixer, but a big mixer is much better.

Also, a deep fryer is helpful. You can fry these in a pot of oil with a thermometer if you want, but it’s so much easier to regulate temperature with a deep fryer. And you must devise a way to keep the malasadas submerged so that you won’t have to flip them, and they won’t get a white line around the middle where the dough isn’t in the oil. Deep fryers typically have a basket that you can use to put on top of the malasadas to hold them down. Rather than placing the dough in the basket when frying, carefully lower the dough into the fryer without the basket and use the basket on top of the dough to hold it under the oil. If you are frying on your stovetop, you can use a spider or strainer to hold the dough under the oil.


Henri's French twist

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Chizakaya
3056 N. Lincoln
773-697-4725
chizakaya.com

Sawtooth
1350 W. Randolph
312-526-3320
sawtoothrestaurant.com

Chizakaya
3056 N. Lincoln
773-697-4725
chizakaya.com

Sawtooth
1350 W. Randolph
312-526-3320
sawtoothrestaurant.com

The "energetically American, French-influenced" Henri is more than an elegant follow-up to its boisterous neighboring sibling, the Gage. It's a smart kick in the dangling prairie oysters of gastropubbery: chandeliers, Laguiole knives, velvet walls (with faux gator skin in the bathroom), salt and pepper shakers, ballotines, bouillabaisse, and escargots de Bourgogne? I'm pretty sure owner Billy Lawless wheels in the gray Gold Coast nobility that occasionally collects here on nights when the elevator ride up to Everest would inflame the gout.

It does seem like Gage executive chef Dirk Flanigan, abetted by chef de cuisine Chris Cubberly (Delacosta, Brasserie Ruhlmann), stopped a little bit short of the canyon's edge, with options for killjoys such as a short-rib-topped burger or a pair of pizzas ( pissaldière to you, François) with funky raclette and a crust that beats some of the more recent entries into the wood-fired pizza racket. But listen to your grandpapa: if you want a burger, why don't you just go to the Gage?

Shellfish towers, game of the day, and plats du jour&mdashremember steak au poivre?&mdashare simple and unsullied by pointless reinvention. Dover sole meunière, the dish that made Julia Child fall in love with France, is a crispy, perfectly browned if fat fillet with a supertart sauce of lemon, butter, and capers it comes with a side of simple buttered baby vegetables. A wild boar special one night, twin Devils Towers of sinewy, almost beefy meat, also arrived with those buttery carrots and haricot verts. A white-bean cassoulet is as old-school as it gets, with the exception of a garnish of crispy fried kale.

But one of the most memorable plates is a lobster and foie gras "Wellington," reimagined with a juicy plug of good spinach inside and a pastry encasement that felt like it should have been lighter and flakier but through some fortunate accident arrived soft and doughy&mdashas good as the very first bite off the dim sum cart when you haven't eaten a thing all day. Along with tweaks like a smoked steak tartare or tuna crudo with salted pineapple sauce, it shows both restraint and imagination.

The sometimes overpresent, earnest staff has been drilled to effortlessly compliment nearly every choice a diner makes. I made the tone-deaf mistake of interpreting "I don't sell enough of that" as an endorsement for a painfully salty rabbit consommé.

A good way to get your bearings in this new-old-world spot is to start with a drink mixed by Clint Rogers (Graham Elliot, Nightwood, the Gage), a confident and engaging presence behind the bar. He's developed a winning cocktail program based on reinterpreted classics and, in collaboration with sommelier Shebnem Ince, a few terrific wine-based cocktails&mdashin particular a mai tai with almond-infused grappa subbing for syrupy orgeat. Ince's largely biodynamic wine list is another smart adaptation to the present.

If the food and drink at a place like this were to suck, we'd call it the whole thing antiquated, inauthentic, or even cynical. I'm going to call it neoclassical&mdashand a pretty fun place to eat. &mdashMike Sula

[Editor's note: Clint Rogers left Henri in 2012.]

Chicago's apparent indifference to the izakaya &mdashthe traditional Japanese pub dealing in beer, sake, and shochu in equal importance to small, unfussy, inexpensive plates&mdashhas already killed several recent attempts at the form. So now the civically named Chizakaya , from chef-owner Harold Jurado (Sunda, Japonais, Trotter's), has perhaps been unfairly cast by the opening hype as the city's last chance for a concept that's proved reasonably successful in other North American burghs.

It's important to remember that even in Japan, izakaya vary as widely as barstaurants here do. Still, Chizakaya feels less like a comfortable, friendly bar than a small-plates restaurant with a remarkable sake list (curated by former L2O sommelier Chantelle Pabros)&mdashits conviviality is in some ways hobbled by fine-dining touches.

Behind a dark, cheerless front dining room and bar, in a stark room heated by an open kitchen, chef de cuisine Robert Rubba (another L2O vet) executes Jurado's wide-ranging menu before a pair of communal tables, most notably a selection of simple $3 yakitori: skewered fatty chicken skins, squeaky gizzards, steaky ribbons of beef tongue, juicy white turnips, and shisito peppers. Along with bites such as florid, delicate pig ears deep-fried pork-rind style, plates of pickles, and slices of hamachi sashimi layered with rich, fatty bone marrow, these are exactly the sort of alcohol-abetting snacks that keep salarymen drinking and singing without horking (too soon) into their sake boxes.

But other plates aren't quite as effortlessly eaten. Three crispy chunks of pork belly are suspended on a skewer over a deep little glazed bowl containing a gorgeous slow-poached egg, with no clear instructions how on the two components are meant to be integrated. Raw beef liver isn't an uncommon item in izakaya, but I'm not sure Chicago's ready for beef liver "sashimi," so quoted because it's cold-smoked, a process that renders it raw-like but unappealingly pasty. A deconstructed congee with fresh corn to one side and blue crab requires just enough attention to make you forget you came to drink, and the braised pork ramen is so packed with noodles, in relatively little broth, that it requires Hoover-level strength to slurp up.

Sections of miso-crowned Japanese eggplant dissolve between their toughened purple skins, a bowl of clams in beer takes on the taste of burnt coffee from black garlic, and a roasted hamachi collar&mdashreally one of the most soul-satisfying pieces of fish you can pick away at&mdasharrives overcooked and mean, like something you'd eat only if nothing else were left.

Whoever controls the restaurant's Twitter feed has at times in its first month seemed sensitive to the suggestions that it's not an actual izakaya. But if the kitchen could consistently execute every dish as well as it does the crispy, greasy-good deep-fried chicken thighs (improved with swipes in a pool of dashi mayo) or the cold soba noodles with feathery shrimp tempura, nobody would care at all how authentic it was. &mdashMike Sula

In the last decade the capitalism that's spread through Vietnam like a zombie virus has spawned large, comfortable, urban restaurants with carefully diverse menus&mdashparticularly in hotels, mostly catering to tourists. But for the most part even casual family spots with exhaustive variations on soup and a dozen different rice plates (like you'll find on Argyle Street here) are in the minority. And places that capitalize on nostalgia for the French-colonial past (looking at you, Le Colonial)? Well, Uncle Ho is still kind of a big deal there, even if he's rolling in his granite mausoleum.

The great majority of prepared food for sale is cooked on the sidewalk or in small street-level restaurants that specialize in one or two things. No food seller in Vietnam touts his use of fresh ingredients&mdashit just goes without saying that it's a priority.

Sawtooth , a three-story Vietnamese lounge in the West Loop, gets that part right. The freshness of its output&mdashdown to the ubiquitous salad of herbs, greens, and pickled carrot and daikon that accompanies practically every dish&mdashcan't be faulted. But Westerners who assume Vietnamese food is as assertive as more familiar South Asian cuisines such as Thai will be surprised here&mdashnot because the flavors are more subtle and nuanced, but because Sawtooth dumbs it down.

Of the handful of well-known soups culled from the universe of Vietnamese bowls, canh chua is the most out of whack: the tamarind-based catfish soup, studded with tomato and pineapple, should have a tartness to balance the cloying sweetness prevalent here. The pho bo (available small or large) has a deep, beefy-flavored broth, but you'll find no meatballs or soft, pliant tendons to add texture to the sliced filet mignon, and only dainty plates of bean sprouts and mint and a few dabs of chile and hoisin sauce to fine-tune it to your liking. Congee is bland by definition, but Sawtooth's tastes like watery gruel, even when loaded with plump sea creatures.

Claypot catfish ( ca kho to) is probably the homiest dish represented&mdashsections of fish braised in a caramel sauce with none of the faintly bitter burnt-sugar flavor that should make it deep enough to eat on plain rice. Simpler dishes like bun thit nuong cha gio ( grilled pork and plump deep-fried spring rolls over cool rice noodles) or thin fish-sauce-marinated pork chop are a bit less disappointing. Then again, there's no reason you should be paying twice as much for them here as you would around Broadway and Argyle.

Even when the menu stretches, it doesn't reach deep. The turmeric-seasoned freshwater fish dish cha ca is a Hanoi specialty I've never seen on any menu in town. Usually it's fried in oil at the table and eaten family style, but here it's plated ignominiously, without the requisite funky shrimp paste or the wild bouquet of uncommon but not unavailable Asian shrubbery.

Sawtooth has pretensions as a club spot (pretensions not unheard of in Vietnam), and the young staff are probably better-looking than anyone who's eaten there. At a certain late hour on one visit, they seemed to cluster at one end of the bar and stare vacantly over each other's shoulders every time I needed one of them most. If they were gazing at the future of Vietnamese food in Chicago, I don't think I want to be around to see it. &mdashMike Sula

New Too: Eleven more recent openings

2221 N. Lincoln | 773-698-8456

CONTEMPORARY/REGIONAL | LUNCH, DINNER: SEVEN DAYS | OPEN LATE: FRIDAY & SATURDAY TILL 11

Holly Willoughby, formerly a cook at David Burke's Primehouse, applies vaguely French preparations to steak-house-size portions on a stretch of Lincoln Avenue that should otherwise be quarantined to contain the ballcap-wearing adherents of the Dave Matthews cult. In this narrow room adorned with small details of paintings commonly featured in art-history textbooks, preparations include a too-salty duck-confit crepe (or was that a burrito as big as your head?), a deep bowl of fat, leaden gnocchi, ragged slices of duck breast over roasted squash, and a half roasted chicken clumsily swimming in an overly acidic white wine broth with mushrooms, kalamata olives, and potatoes. A lot has been made of Willoughby's commitment to buying from local farms, and I'm curious about where she found one still growing asparagus in September. &mdashMike Sula

1829 W. Chicago | 312-243-1535

Asian, Japanese | Lunch: Tuesday-saturday Dinner: Sunday, Tuesday-Saturday | Closed Monday | Open late: Sunday, Tuesday-Saturday till 11

One look at the nightly specials menu at West Town's Arami should jar anyone out of his sushi-ordering routine. Sushi chef B.K. Park, a veteran of Mirai, Meiji, and Aria, leaves the spicy-mayo-tempura-crunch frippery to everyone else, instead focusing on the fundamentals of traditional Japanese cooking: rice, fish, soy, seaweed. Park's sushi showcases outstanding quality and character across a wide variety of fish, both familiar (tuna, salmon, yellowtail) and less common (madai, kampachi, shima aji). Even if you don't opt for omakase (chef's choice), pieces arrive in an experience-enhancing progression, starting with the most delicate and ramping up in intensity throughout the meal. The whole aji (horse mackerel)&mdashsliced off the bone into silvery wisps and artfully reassembled and arranged with flowers&mdashis a spectacular beginning. At the top end of the intensity scale is the toro hand roll, in which incredibly rich tuna belly is chopped into smooth submission, fat threatening to melt into the rice&mdashit's an instant candidate for last-meal consideration. Superpremium California Tamaki Gold is the rice of choice here. Cooked and seasoned to exacting specs, the tangy grains barely cling together when formed into bite-size fingers for nigiri. Despite all the attention to tradition, Arami isn't some hushed temple of sushi. The simple space is casual&mdashhipsters, families, and neighbors quickly fill up the small room on any given night. Arami's BYO days are numbered, but I'd expect an interesting beverage program from owners Troy and Ty Fujimora, who also own Small Bar and the Exchange. &mdashKristina Meyer

2569 N. Milwaukee | 773-358-2569

BAKERY, FRENCH | MONDAY-friDAY 7 AM-7 PM, Saturday 9 AM-6 PM | CLOSED SUNDAY | RESERVATIONS NOT ACCEPTED

Scene: Vincent Colombet stands silently behind the counter making crepes, jaw grimly set while his workers awkwardly explain to one customer after the next that they cannot a sell a single of his exquisitely flaky croissants, pain au chocolate, pain almond, or pain raisin because the coffee shop next door says no. If lack of access to the Parisian-bred baker's pastries wasn't so frustrating, it would actually make a wicked French comedy. Instead Colombet&mdashwho after all should have known what he was getting into&mdashmust bag them by the dozen (at $27 per) in order to comply with a noncompete agreement in his lease that allows the neighboring New Wave Coffee to sell an inferior specimen that in the end costs more than a dollar more. That's the sad reality, but this Logan Square retail outpost of Colombet's Elston Avenue bakery and cooking school also happens to produce transporting boules, batards, and baguettes&mdashwhich certain LS denizens have been using as picket-sign posts to wave in front of New Wave. While these wondrous breads are baked and delivered three times daily from the mothership, methodically griddled crepes sweet (passion fuit, chestnut, blueberry) and savory (ratatouille, chicken, ham, cheese and egg) tempt customers along with a with a motley assortment of French imports (sea salts, chestnut puree, snacks and candies). One way around the pastry embargo: customers can pool money and combine orders with others in line. Barring that, the unspoken benefit of having to buy a dozen of Colombet's croissants is that you'll have a dozen of Colombet's croissants. &mdashMike Sula

1818 W. Wilson | 773-293-2489

DELI | Tuesday-thursday 6 AM-8 PM, Friday 6 am-9 PM, saturday 8 am-6 PM, sunday 9 am-6 PM | CLOSED MONDAY | RESERVATIONS NOT ACCEPTED

Self-described "writer, performer, Jew" Cleetus Friedman got his start on the stage in Chicago, and his long-awaited Ravenswood deli City Provisions is its own kind of arena, with an ensemble cast of fine products from Illinois and three neighboring states. Born of Friedman's catering business and monthly supper-club series, the market and deli has an unprecedented list of local vendors whose products are sold either packaged or prepared in sandwiches, sides, salads, and pastries: Seedling, Tomato Mountain, Snookelfritz, Spice House, Co-op Hot Sauce, North Shore, Death's Door, Koval, Three Floyds, Dietzler Farms, Gunthorp, Metropolis, and many, many more. Any initial fears that the sandwiches are out of proportion to their not immodest price ($7.95-$9.95) should quickly dissolve: as long as you're not trying shove them down your piehole in three bites there's no reason not to be more than satisfied by ample layers of house-made smoked, roasted, or corned meats. (Michael "Pay more, eat less" Pollan would be proud.) Sides such as sweet mashed celery root or curried red pepper polenta, or even the rare creation of distant provenance&mdashsay, sweet and snappy (and sustainably farmed) Laughing Bird shrimp salad&mdashall offer some reason to feel both virtuous and gratified. The entire operation, down to Friedman's in-house butchering and processing (yielding precious lardo and three kinds of house-made bacon), showcases the enormous potential of the local-food movement like no place else. &mdashMike Sula

AMERICAN | BREAKFAST, LUNCH, DINNER: SEVEN DAYS | OPEN LATE: FRIDAY & SATURDAY TILL 2, MONDAY-THURSDAY TILL MIDNIGHT

Housed in the former Vong's Thai Kitchen, this upscale diner from the people behind Rosebud is filled with red booths and generic lighting the staff, equal in number to customers on a midafternoon visit, make a production about keeping your water glass full to the brim, yet make you languish when it comes time for the bill. The menu is a hodgepodge, with breakfast (served only till 11 AM), escargots alongside a lox platter and a $15.99 foot-long Kobe beef hot dog wrapped in puff pastry, sandwiches and burgers, rotisserie chicken, steaks and chops. A salad Niçoise (also $15.99) came with oddly bland ahi tuna and two fat anchovies, something I welcomed but should probably be noted in the description. That same bland tuna features in an ill-conceived ahi BLT with bacon, hard-boiled egg, lots of red onion, and a barely discernible lemon-dill aioli. Portions are large, but that's not a selling point when the food just merits picking at. &mdashKate Schmidt

1467 N. Milwaukee | 773-360-7650

Bar/Lounge | Dinner: seven days | Open late: Every night till 2

The food menu here is nothing if not concise: a few appetizers and four sandwich-type items, including chicken on pita. The half-dozen cocktails at this new Wicker Park venture by two veterans of the Matchbox and the Silver Palm are similarly restrained: mostly classics like gimlets and manhattans, well balanced and not overly sweet. The sense of balance extends, unexpectedly, to the Hog's Boss sandwich, consisting of pork loin with bratwurst and chipotle mayo, the richness cut by bacon-laced sauerkraut. Crispy french fries were beautifully studded with coarse salt, but the house-made rosemary potato chips were a little lacking in that department. Intended more as bar snacks than entrees, sandwiches are on the small side, which means that at $8 the most expensive ones aren't exactly cheap. Still, they do come with fries, chips, or onion rings, and the Gunner's Burger with bacon and egg was worth the price. There's no beer on tap the selection of bottles is undistinguished. Bell's Oberon is pretty much all there is as far as craft beer goes, and the imports don't get much more interesting than Sapporo. &mdashJulia Thiel

1133 W. Granville | 773-761-9700

AMERICAN | BREAKFAST, LUNCH: SUNDAY, TUESDAY-SATURDAY dinner: tuesday-saturday | SATURDAY & SUNDAY BRUNCH | closed Monday | RESERVATIONS NOT ACCEPTED | byo

The sister restaurant of Andersonville's überpopular brunch spot M. Henry, M. Henrietta offers pretty much the same menu with one major addition: dinner. Overall it's executed as well as the fare that induces fans to wait hours for a table at M. Henry, though it can be a bit pricier if you're doing appetizers and dessert. Our crab and shrimp cakes and pancetta-wrappped baked polenta were both excellent but seemed on the small side considering that they were about $8 apiece. An entree of potato-rosemary flatbread with poached eggs, prosciutto, and pesto was equally good and much more generous portionwise. The only real miss was bone-dry and oddly spiced roasted pork shoulder served shredded on a bed of equally dry jasmine rice. Still, service was friendly and very competent, and there are free refills on the fresh-squeezed lemonade. &mdashJulia Thiel

1725 W. Division | 773-697-9535

ASIAN, JAPANESE | Lunch: Saturday & Sunday DINNER: SEVEN DAYS | OPEN LATE: FRIDAY & SATURDAY TILL 11:30

Makisu Sushi Lounge & Grill is a great place for people who like to eat sushi in a loud club, prefer vodka over gin, and enjoy techno at dinner. The new Wicker Park outpost, in the former Fuel space, is the city cousin to the original Skokie location of the same name. Though there are a few teriyaki dishes that utilize the grill, the menu skews more towards sushi&mdashspecifically giant maki rolls stuffed full of so many different fish they could stand in as the turducken of the sea. What makes the unfortunate combination of yellowtail, salmon, tuna, asparagus, and pico de gallo warrant the moniker Hama Chi-town Maki is unclear, but it's probably the same logic that went into naming the Wicker Park Roll, which consists of lobster tempura, barbecue eel, shiso, tobiko, and spicy mayo. There's enough use of sweet soy, "mercy" mayo, cream cheese, and deep-fried crunchies to ensure that no one can tell a Kamikaze roll from a Rock and Roll. In fact, you can't really taste any of the fish in these rolls&mdashwhich might not be a bad thing. Unadorned nigiri and sashimi reveals fish that's mediocre at best, about the same quality you'd find in the refrigerated case at your local supermarket. &mdashKristina Meyer

3281 W. Armitage | 773-252-9652

BAR/LOUNGE, AMERICAN, BURGERS | LUNCH: SUNDAY DINNER: SEVEN DAYS | open late: saturday till 3, other nights till 2 | RESERVATIONS NOT ACCEPTED

The decor at this new Logan Square spot seems set on smacking you upside the head with a bag full of&mdashwell, I'll give you one guess. Surrounded by ominous orbs and strange-looking planets hanging from the ceiling, perched on the booths, and painted on the walls, I suspected I'd been removed to the set of a 1950s sci-fi horror movie, a la Mystery Science Theater 3000. You have to look past the mesmerizingly gaudy interior to get to what matters: fried, greasy, cheap (and do I mean cheap) bar food. Opened by the former owners of Cleos, Marble features a menu chock-full of burgers, wings, hoagies, pita pizzas, salads, and whatever else gets better once cheese and ranch dressing are involved. The burgers are just four bucks (half-price on Wednesday) and feature a slew of topping options, like adding avocado and/or Italian beef for 50 cents a pop. A triple-decker turkey club is a mere five dollars, and an order of 20 wings will run you $5.50 ($2 on Thursday). Combine those specials with a nice beer selection and a good-size outdoor patio, and you've got yourself a pleasant Logan Square weeknight destination. &mdashKevin Warwick

BAKERY | MONDAY-SATURDAY 9 AM-7 PM, SUNDAY 10 AM-6 PM | RESERVATIONS NOT ACCEPTED

"Please keep door closed. This helps us maintain the freshness of our cupcakes," says a sign on the door at Sprinkles, the Gold Coast import of the Beverly Hills cupcake shop. In the storefront alcove&mdashdotted with their signature cupcake pasties&mdashare TVs with Access Hollywood surprising Victoria's Secret models with the treats before they head down the runway. They lick the icing. A sweet smiley face asks me what I want and I tell her, forking over my whole week's lunch money&mdashthe cupcakes are $3.25 each, $36 for a dozen, in flavors that range from black-and-white, dark chocolate, and red velvet (all available daily) to chai latte, ginger-lemon, and seasonal specials like caramel apple. I ride the train home with my box full of cupcake action my wife is giddy to see me with my package. So much icing, but definitely not too much. Bliss. &mdashFred Sasaki

1059 W. Belmont | 773-868-9900

Asian, Japanese | Lunch: Tuesday-Sunday dinner: seven days | Open late: Thursday-Saturday till 11

Matsuyama has morphed into Ukai, a deep storefront with a sit-down sushi bar held over from the old place is a policy of offering smaller maki for lower prices (most are five pieces for $8, though you can get full size for $6 extra). Among the innovations: sushi chef-partner Choong J's rolls dedicated to Chicago sports teams and executive chef Paul Chant's fusion-y hot tapas. On our visit, fin fish were limited to salmon, yellowtail, tuna, and super white tuna. While we enjoyed them as nigiri and sashimi, we were wowed by a "raw" small plate of hamachi jalapeño, four slices of very fresh yellowtail with just enough sriracha, ponzu, and mustard seed oil, topped with a little grapefruit, jalapeño, and cilantro for a perfect balance of flavors and textures. Gomae reinvented as a spinach-wrapped maki stuffed with minced cucumber and kampyo also was a winner, enhanced by a fine powder called "cracked sesame and soy yuzu air." The tempura-fried Cubs roll (unagi, shrimp, mozzarella) won more points with us than the Sox one (super white tuna, cilantro, kampyo inside-out and coated with black tobiko to match the team's colors). The best of our hot plates was rare-as-requested lamb loin with hummus the worst, two tiny bites of foie gras with mushrooms. First-rate house-made chocolate lava cake came with green tea ice cream on the side. A prix fixe five-course meal ($25) changes monthly. &mdashAnne Spiselman

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