Tag Archives: Recipes

Shrimp and Scallop Ceviche with Homemade Tortilla Chips

12 Dec

 

Shrimp and Scallop Ceviche with Homemade Corn Chips

 

Fresh Shrimp and Bay Scallops

 

Cucumber, Yellow Pepper, White Onion, Cilantro, Orange and Lime Juice

Fresh Tomato Juice and Jalapeno

 

 

Combine all ingredients in bowl and allow the acidity from the

lime and orange juice to cook the shrimp and scallops

 

 

Smoked Salmon Amuse Bouche

7 Dec

Dill & Chive Cream Cheese

 

 

Thinly Sliced Red Onion

 

Caper Berries

 

Nova Lox

 

Cheers!

Chicken Parmiagan Sandwich

7 Dec

 

 

 

Ricotta Cheesecake with Lemon Strawberry Compote

2 Dec

 

New York Strip with Bleu Cheese-Chive Butter and Horseradish Mashed Potato

22 Nov

A succulent juicy local New York Strip topped with Bleu Cheese and Chive Butter that is literally exploding with flavor! Horseradish potatoes are the perfect accompaniment to the rich and tender steak with bleu; with enough horseradish to provide a good strong bite that is balanced out by the decadent butter. This dish is the perfect at home steakhouse meal, the only thing missing is a good strong Gin Martini and a fine cigar!

 

What ya need:

16 oz New York Strip

Russet Potato, quartered

1/4 cup crumbled bleu cheese

4 tblsp salted butter

chives, minced

2 1/2 tbls horseradish

canola or veg oil

s and p

Heres what ya do:

1. Allow steak to come to room tempature.

2. While steak is coming up top temp boil potato in salted water until fork tender, 30-40 minutes.

3. Make Bleu Cheese and Chive Butter, allow butter to soften and mix with crumbled bleu and 3-4 sprigs of minced chive. This can be made up to 2 weeks ahead of time and frozen to allow the flavors to meld. Store covered in refrigerator until ready to use

4. Season steak with s and p and brush with oil. Grill on a hot grill for about 5 min per side for med rare or 6 min for medium. Cooking the steak any more will result in tough and chewy meat that is unpleasant to eat.

5. Remove steak from grill and immediately top with bleu cheese and chive butter. Allow to rest 5-10 minutes before serving.

 

 

6. When potatoes are done boiling drain water and add 2 tblsp butter, horseradish and a dash of cream. Mash to incorporate.

Bon Appetit!

 

Braised Oxtails with Celery Root Puree and Mirepoix

17 Nov

Juicy, tender and succulent, my braised oxtails are the best! Braised in red wine with a dash of cinnamon to balance out the flavor this dish if full bodied and a great kicked up comfort dish. The celery root puree adds a very bright and aromatic aspect to the plate and is the perfect accompaniment to the braised Mirepoix.

 

 

 

 

 

 

Roasted Lamb Chops and Creamy Risotto

14 Nov

I love lamb chops, they have a very tender natural rich flavor. Roasting them with salt, pepper and olive oil brings out the delicious natural flavor of the lamb and allows the juices to stay in the chops and keep them moist. The risotto is a very rich and creamy accompaniment to the lamb chops and adds some good flavor and body to this dish.

Heres what you need:

2 lamb chops, per person

1 box arborio rice

1 shallot

garlic

3 tbls butter

fresh grated parmesan

1 cup chicken stock

1 cup white wine

1/2 cup cream

juice of 1 lemon

thyme

salt and pepper

olive oil

Heres what ya do:

1. Pre heat oven to 375 degrees F.

2. Let the lamb chops come to room temp.

3. Start the risotto. In a medium sized pot melt butter and saute shallots and garlic until translucent. Bring chicken stock to simmer in a separate pot. Add arborio rice to shallots and garlic, toast for 5 minutes until translucent. Add half the warm chicken stock and stir constantly until all the stock has absorbed. Add the rest of stock and repeat. Add white wine and stir until absorbed. Continue this process by adding 1/2 cup warm water at a time for 30 minutes up to an hour, remember to stir constantly. Add cream and simmer for 3 minutes. The risotto should be creamy and loose. Remove from heat and hit the risotto with lemon juice and parmesan. Let rest.

4. Season liberally with s and p and a drizzle of olive oil. Bake for 15 minutes per side or until desired temp, let rest 5 minutes.

5. Plate risotto and lay lamb chops on top. Garnish with parmesan and chopped thyme.

Bon Appetit!

Cinnamon Cupcakes with Orange Cream Cheese Frosting

13 Nov

These cupcakes are incredibly simple and delicious. Biting into one of these babies tastes just like a delicious piece of french toast. Warm and fluffy cake with a delicious fresh and vibrant creamy frosting.

Heres what ya need:

Cupcakes:

1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 cup sugar
1/2 cup unsalted butter, softened
2 eggs
1/2 cup milk

Frosting:

8 oz Cream Cheese, softened
1/2 stick butter
1 orange, zest and juice
2 cups confectioners sugar
1 tbls cinnamon

Heres what you do:

1. Pre-heat oven to 350 degrees F

2. Mix dry cupcake ingredients in bowl. Add in eggs and mix. Slowly stir in milk to combine.

3. Line muffin tins with liners or grease with cooking spray. Fill muffin cups to the rim with batter. Bake for 20-25 minutes until nice golden brown and you can insert a toothpick and have it come out clean.

4. Combine cream cheese, butter, orange zest and cinnamon in mixer and beat on low until combined. Slowly add in sugar then orange juice and continue beating on low.

5. Allow cupcakes to cool for 10 minutes before frosting.

Spanish Sausage with Avocado Sour Cream and Homemade Pico de Galo

12 Nov

Feeling a general lack of interest in my standard “Spicy Italian with Peppers and Onions” I decided to mix it up and shift my flavor profile from Italian to Spanish, with a spicy jalepeno chicken sausage, fresh crisp pico de galo, and smooth avocado sour cream. This sandwich is so good with just the right amount of heat and smokey peppery flavors from the jalepeno and cumin flavoring.

Heres what you need:

Spanish style Sausage

3 large vine ripened tomato, diced

1 red onion, med dice

1 clove garlic, minced

1 jalapeno, fine dice

cilantro, chopped

2 avocado

sour cream, 1 cup

Sandwich rolls

red wine vinegar

spanish olive oil

s and p

cumin

Heres what you do:

1. Prep all your veggies and combine onion, tomato, jalepeno, half cilantro, cumin, s and p in bowl and toss lightly. Add 1/3 cup red wine vinegar and 1/8 cup olive oil and toss again. Make the avocado sour cream; smash avocados in bowl and add sour cream and pinch of cilantro, salt and pepper, mix well. Let rest and the flavors meddle anywhere from 1 hour to few days.

 

 

 

 

 

 

 

 

 

 

 

2. Grill sausages over high heat for 7-9 minutes depending on what type of protein, I used chicken but pork and turkey are great as well.

3. Place sausage in rolls and cut them down the middle to allow the toppings to settle in. Top with pico de galo and squirt of sour cream (you can make a pastry bag by filling a small plastic bag with sour cream and snipping a small piece off the corner to allow for easier topping.)

 

Cinnamon Pumpkin Apple Muffins

12 Nov

These muffins are healthy and delicious. Packed with oats and fresh fruit they are the perfect start to your day.