Recipes

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RECIPES ARE CHANGED REGULARLY, LISTED IN NO PARTICULAR ORDER AND ALL BY MY HAND, FULLY TESTED BEFORE POSTING.  MANY HAVE BEEN VERY SUCCESSFULLY SOLD IN THE RESTAURANTS I HAVE BEEN THE CHEF IN CHARGE.

Chamomile Marinade For Grilling

16oz chicken broth unsalted (stronger, natural is best)

10 tea bags Chamomile Tea

Boil water, then add tea bags and let steep until it cools off.  Remove & squeeze teabags.

ADD and mix well:

2t English Mustard    

1t Ginger ground

1t Marjoram

1t Salt

¼ t White Pepper.

Use marinade on chicken, fish, pork, duck, goose, etc. Overnight in refrigerator is best.

Remove poultry or meat from marinade, drain, coat with 2oz walnut oil mixed with ¼ teaspoon Lemon Oil.  Place in a baggy and let sit overnight.  Drain excess oil and grill, lightly salted.

 

Roasted Vegetable & Chicken Chili

2 cups large diced onion-red or white                     3 large red bell peppers                                                                                                               

12oz whole mushrooms                                             2 whole zucchini

2 whole summer squash                                            8oz whole baby carrots

4 stalks celery cut in 1” pcs                                       1 # red potatoes

2 cups (1 pound) kernel corn frozen                         1½# fresh plum tomatoes

24oz Chicken stock-broth                                          1 28oz can crushed tomatoes

3T Fresh chopped Garlic -or- 5 T roasted chopped garlic                      Corn Oil                           

1 recipe cooked beans (see page 2)                       1¼# roast chicken meat diced-cut in fork sized pieces

1T salt                   2t Black Pepper          2T chili powder                2T chervil (or fresh parsley chopped)

1T Marjoram       1T chili flakes              2T Dry Mustard                 

Pre Heat oven to 425 degrees.   Cut potatoes into 4th’s.  Toss in a bowl with a sprinkle of salt and just enough corn oil to coat them, no more.   Cut the zucchini and summer squash length wise, then in half. Repeat oil & salt.   Adding leaf basil is an option to seasoning.  Repeat oil & salt treatment with whole mushrooms, baby carrots, celery and onions, keep each separate.  Keep peppers whole, rub lightly with oil only.                                                                                                                                                                      Place bell peppers on sheet pan first. And slide into oven.  Give them about a 20-25 minute head start.  Next add the potatoes to the pan.  Wait about 15 minutes then add the celery, carrots & onion.   In another 10 minutes add the mushrooms, zucchini & squash.    When they brown pull them and cool.  They will cook further in the chili so slightly firm is ok.  Pull the bell peppers off the pan.  They should be collapsed and easy to peel.  Clean, peel & cut them up.  In a stock pot-6qt to 2 gallon size, Saute the garlic briefly in minimal corn oil.  Add the rest of the ingredients, literally.  Bring to a simmer & serve.  Taste the chili and be careful not to over salt.  The purpose of LIGHTLY salting the vegetables is to enhance the flavor of them, not to taste salt as a flavor if you eat one by itself.  Serve with bread, crackers, in tortillas or over rice.

Bonzai Marinade

 1 cup soy sauce

1 cup orange juice (fresh is best) from concentrate is good

½ cup Olive Oil

½ cup Tomato Puree

¼ cup fresh fine chopped parsley

16 whole peeled garlic cloves chopped fine or pureed

3T Lemon Juice (fresh is best= about ½ large lemon)

1T dry leaf Oregano

1T Ground Black Pepper (fresh is best)

This marinade can be made by adding all ingredients to a food processor or blender, without the need to chop

This marinade works well with any grilled food item.   The longer it is applied before grilling, the better.  It will cling to almost anything, and not run off during cooking.  Even fish will not stick to the grill with this marinade. Can be used to equal effect roasting.

 

Cajun/Blackening Seasoning Blend

 All whole measured spoons are rounded, not level.

3 T Paprika   Spanish works well                             1 ½ T salt                           1T Onion Powder

1 T Garlic Powder                                                     1T Cayenne Pepper           2 t Ground White Pepper

2 t Ground Black Pepper                                         1 t Leaf Thyme                     1 t Oregano

Add ingredients into zip lock bag, close, shake, done

T=tablespoon.  t=teaspoon.                           This recipe makes about ½ cup in volume. 

It can be used for fish, poultry, meat, vegetables, nuts, breading, salad dressings, French fries, wings, rice pilaf, grilling, sauté, or roasting.

 

Banana Ice Cream

24oz peeled ripe Bananas (pureed)                                   24oz Half & Half

12 yolks from large eggs                                                       1+1/2 cups sugar

1T vanilla extract                                                                    1T Almond Extract

1T Lemon Juice                                                                        2oz Banana Liquor or extract (optional)

Bring half & half to a simmer in a pot.  In a mixing bowl place yolks, sugar extracts and lemon juice.    Mix well with whip.  When half & half simmers, whip into the egg mixture quickly and evenly, pouring the hot half & half slowly into the bowl.    Cook in a hot water bath over a medium hot heat.  Stir evenly and consistently until the mixture thickens, and changes color from a translucent yellow to an opaque yellow.  When done cooking, pull from fire, cool slightly, whip in pureed bananas.  Pour into container (shallow and spread out will slow down cooking, avoid curdling problems, and cool quickly) in your refrigerator or freezer.    This and the recipes below all have the same methods.  All can be added to an ice cream machine, or not.

Chocolate Strawberry Ice Cream

24oz Half & Half                                                                       6oz Coco Powder

12oz semi sweet chocolate chips                                         12 yolks from large eggs

1T vanilla extract                                                                     12oz Pureed Strawberries in Syrup

1 & ½ cups sugar                                                                      1T almond Extract

When eggs and Half & Half are done cooking, whip coco powder and melt chip into the hot mix.  Repeat cooling procedure.

 

MANGO VINAIGRETTE

6oz.  Cider Vinegar                  

10oz. Mango Juice     

½ cup thawed frozen sliced peaches (this will puree smoother than fresh)                                               

1 ripe mango-peeled & cleaned, cut up.   

2 T brown sugar   or honey                ¼ tsp.  Nutmeg               

1 tsp. salt                                             ½ tsp. ginger

1 T parsley or chervil                      1 tsp. granulated onion                   

¼ tsp. Dry Mustard                          ¼ tsp. white pepper

12 ounces corn oil

In a food processor, add the vinegar, and all other ingredients except the corn oil.

Puree everything smooth, and then slowly add the corn oil until thoroughly blended.  Store in a sealed container in your refrigerator 41 degrees or less is best.

 

Sun Dried Tomato-Roasted Garlic Hummus

16oz Drained Garbanzo Beans (canned)

5oz Tahini                           4oz Water                                4 oz Olive oil

1oz or 2 Tablespoons Lemon Juice

2T chopped roasted garlic                    3T chopped sun dried tomato

1 ½ teaspoons salt                                  1T Marjoram

2 ½ teaspoons ground cumin                1T Sweet Basil

1 ¼ teaspoons ground black pepper

 

Mix everything in a mixing bowl first, thoroughly.

Then, add evenly to food processor.  Remember not to overload your blender with too much mix.  Taste mix before removing from food processor.  Adjust seasonings if you feel necessary.  Or, add additional ingredients like olives, vegetables, etc.  This mix can be served smooth or coarse, your choice.  Keep tightly covered and well chilled to 40 degrees or less.  Beans are a protein and ALL proteins are always susceptible to bacteria contamination if the person preparing them is not diligent.  Make sure blender and all contact surfaces have been sanitized first.

Shelf life is about 7 days if taken care of properly.  Do not let the mix sit on the counter when not in actual use.  Changes in taste, appearance or odor should be taken into account by not serving the recipe. 

 

 KEY LIME PIE   

 Crust:

½ cup minced pecans

8 oz. salted butter

3 cups graham cracker crumbs

3 T sugar

Heat the pecans in all of the butter, stir in sugar, mix well.  In a mixing bowl add the butter & pecans to the graham crumbs and mix thoroughly.  Work with this mix while WARM, line pie tin evenly.  This mix will line three 9 inch pie tins.

 In a mixing bowl, blend evenly and smoothly this slurry:

½ cup cornstarch

4 large egg yolks

8oz water

 In a pot, (Do not use an aluminum pot) mix in:

6oz water

8oz Roses Lime Juice

1 cup granulated sugar

2 envelopes of gelatin, 3 for a firmer consistency

Stir and bring to a simmer and quickly mix in the slurry with a whip.  Simmer slowly for about 5 minutes, mixing evenly and continuously until mixture thickens.  Cook slowly as to not curdle egg yolks.  Remove from pot and add to a mixing bowl large enough to handle folding the egg whites into it, let it cool a bit.

 In a separate mixing bowl, whip to a hard peak 8oz of egg whites, 5oz granulated sugar, and the zest from 4 grated limes.  Fold this meringue slowly and completely into the cooked mix.

This can be done while the mix is still warm with no ill effect.

Add mix to pie shells. 

Whip 8 large egg whites, 1 cup sugar and 2 teaspoons of Cream of tartar to a peak.  Use this to top the pies.  Whipped cream can also be used at time of service.

Raspberry Sauce:  One 10oz package of frozen raspberries in syrup & 1 T lemon juice, simmer, puree, strain & cool.  OR: 2 half pints of raspberries, 4 oz apple juice, 1 T lemon juice, simmer, puree, strain & cool.

 

Double Cherry Honey Sorbet

Best if Dark Red Cherries are cooked, strained and slightly sweetened.  Using Cherries that have not been cooked and reduced to strengthen flavor will make a weaker flavored sorbet.  Using Cherries canned is not a good substitute.  It will take about make 1.5 pounds to make 1 pint of puree.  Use about 2T sugar to each ½ pound, 1t lemon juice and 2oz fruit juice as a ratio to make your puree.  Most any fruit juice will work as a background enhancing flavor.

1 pint Cherry puree strained (chilled)

1 pound cleaned pitted chopped yellow cherries (not too fine)

¾  cup honey

1 pint warm cherry juice, 1 pint cold cherry juice (better quality juice makes best sorbet)

3 pkg. granulated plain gelatin

1oz lemon juice fresh is best

Mix honey, gelatin and lemon juice with warm cherry juice until dissolved and mixed well.   Mix in Puree, lemon juice and cold cherry juice.

Chill well.  For softer sorbet, mix in ice cream mixer & freeze.  For firmer version, freeze in sealed container.  As it sets up in freezer occasionally stirring whips in air and makes a softer sorbet plus it ensures an even mix.  If for any reason the consistency is too hard and uneven for your liking mixing the sorbet in a mixer with a paddle attachment adding small pieces slowly until it is smooth will cure this.  Don’t start on high speed or all at once, you may end up wearing itJ  Take your time.  Transfer to a freezer storage container and freeze.

 

RED BEAN SALSA

 ½ recipe of Red beans

¼ c diced green bell pepper

¼ c diced red onion

¼ c diced cucumber

1 large jalapeño seeded & diced

1 ½ t dry basil

2 T fresh chopped cilantro

2 T olive oil, virgin oil will also work

2 T Tomato Juice

2 T Red Vinegar

1 T Lemon Juice

¼ tsp thyme

½ t cumin ground

¼ t salt

¼ t gr. bl. pepper

Add all of the above ingredients in a bowl.  It’s best to mix seasonings and liquids first, then beans & vegetables.  The seasonings will be more evenly disbursed.  Shelf life in a refrigerator at 38 degrees in a sealed sanitized container is about 7 days with the vegetables staying relatively firm.

Stewed Red Beans

1# Dry Red Beans.   Soak in warm water for about 3-4 hours.45 oz warm water

1 tablespoon salt

20oz Tomato Juice

½ T black pepper

1 T granulated onion

1 ½ T blackening or Cajun seasonings

1 T granulated garlic

1 T paprika

Simmer everything until beans become tender, add water if necessary.  About 90 minutes.

Cool, serve straight up, in tortillas, in salsa, chili, omelets, rice, or pasta.

 

4 Cheese Dressing

In a food processor, Blend until somewhat smooth:

6 whole large eggs   –   3t salt   –  3t black pepper –  6oz white vinegar  –  3T dry basil

3T chopped fresh parsley or dried  –  3T granulated Onion  –  3T Lemon Juice 

1 & ½ cups Grated Romano, Asiago, Parmesan, Fontina or like cheese

When blended add, while the machine is running, slowly, 6 cups corn oil.  A creamier texture-less mayonnaise flavor can be had easily by adding 2 cups of sour cream.

APPLICATIONS

Salad Bar dressing choice, Cold pasta salads, Potato salad dressing, Avocado – Chicken salad-stuffing,  binder for fajita fillings & wraps, dip for vegetables, dip for wings, dip for fried anything.

 

RED BEAN & CORN SALSA

½ finished recipe of Red Beans

1 & ½  c diced green bell pepper  –  1 & ½  c diced red onion  –   1 & ½  c diced cucumber

5 large jalapeño seeded & diced  –  4 pounds frozen corn – 3T fresh chopped garlic

2 T dry basil  –  10 T fresh chopped basil

6oz olive oil or virgin olive oil  –  12oz. Tomato Juice  –  6oz.  Red Vinegar

5 T Lemon Juice  –  1 tsp thyme  –  3 t cumin ground   –   2 t salt  –  1 t gr. bl. pepper

Add all of the above ingredients in a bowl.  It’s best to mix seasonings and liquids first, then beans & vegetables.  The seasonings will be more evenly disbursed.  Shelf life in a refrigerator at 38 degrees in a sealed sanitized container is about 7 days with the vegetables staying relatively crisp. 

 

RED BEAN & FRUIT SALSA

½ finished recipe of Red Beans

1 & ½  c diced Pineapple  –  1 & ½  c diced Papaya  –   1 & ½  c Honeydew or Mango

2 Large diced seeded cucumbers –  4 pounds  diced cantaloupe –  

 10 T fresh chopped basil – 1T ground ginger

6oz vegetable oil  –  12 oz. Pineapple Juice  –  6oz.  Lime Juice     1 t gr. bl. pepper

Add all of the above ingredients in a bowl.  It’s best to mix seasonings and liquids first, then beans & vegetables.  The seasonings will be more evenly disbursed.  Shelf life in a refrigerator at 38 degrees in a sealed sanitized container is about 7 days with the vegetables staying relatively crisp.

 

Sun Dried Tomato Cucumber Relish

Mix the following ingredients, then add the vegetables.

4oz. lemon juice  –  6 oz. white vinegar  –  12 oz. corn oil  –  2t black pepper

2t salt     

½ oz cleaned fresh oregano or similar fresh herb –  ¼ cup chopped cilantro fresh

8 cups Diced Seeded Cucumber  –  1 cup diced sun dried tomatoes

1 cup diced green bell pepper  –  1 cup diced red bell pepper – 1 cup diced green onion

1 cup minced jalapeño – no seeds 

 

Flourless chocolate cake

 

10oz semi sweet chocolate

18oz egg whites whipped to a peak with ½ cup sugar

4oz salted butter

Melt chocolate & butter together and blend well.  Fold in egg whites.

Can be baked in a spring form pan, buttered & floured.  Fill pan to about the ½ way mark before baking.  Bake at 350.  Bake until dry & springy to touch.    Cake will collapse when removed from oven.  This is normal.  Press down evenly with a pan base the same size as the spring form pan or a sturdy clean piece of cardboard cut to fit the pan.  Remove from the pan, turn upside down onto another base or plate  and remove pan base.  The bottom is actually the top for service presentation.  This will give you the best level and rounded molded cake.  Cake can be finished with chocolate ganache, buttercream, powdered sugar, fruit or dusted with cocoa.  Additional flavors can be added to the cake before baking like citrus oils, rum, almond, mint extract, berry extracts,  nuts or soaked dried fruits.