Category Archives: Appetizer

Proscuitto and Provolone Stuffed Garlic Bread

Stuffed breadThis is a fantastic bread that is served on Special Occasions!

NOTES:  The better the ingredients the better the bread.

Ingredients :

  • 1 Medium width sized QUALITY Italian bread loaf or any French Baguette
  • 5 slices of Proscuitto
  • 4 slices of Provolone cheese
  • 4-5 Cloves of minced garlic
  • 1-2 TBSP of minced Fresh Italian Parsley
  • 2 TBSP of unsalted butter
  • 2 TBSP of EVO  (Extra virgin olive oil)
  • Fresh black pepper
  • Salt

Instructions: 

1) Pre-heat oven to 425 º.

2) Melt butter with EVO, minced garlic, salt (to taste) and parsley.

3) Slice bread in half and spread garlic butter evenly on both sides.

4) Crack fresh black pepper on both sides.

5) Layer proscuitto on one side of the bread and provolone on the other.

6) Combine like a sandwich, wrap in tinfoil and place in the oven for 20-25 minutes until cheese has melted. Let cool. Slice and enjoy!

 

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Carrot & Ginger Soup

Carrot and Ginger Soup

Notes: 

This soup is a zinger. It brings a happy tingle to your nose and your belly. It can be great as a main course served with bread and unsalted butter or you can start with this as a delicious first course for a multi-course meal.  Adapted from Wolf Gang Puck.

Time To Cook:
• Novice cook: 1 and 1/2 hours
• Experienced cook: 1 hour

Ingredients: 

• 1 pound orange carrots
• 1 pound yellow carrots
• 1 pound white carrots
• 1/4 cup peanut oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon minced green onion
• Pinch red pepper flakes
• 1 tablespoon salt
• 1/2 teaspoon freshly ground white pepper
• 1/2 teaspoon turmeric
• 1 tablespoon honey, or to taste
• 8 cups vegetable stock
• 1 cup heavy cream
• 4 ounces butter
• Oil, for deep-frying
• 1/2 cup julienne ginger

Instructions: 

1.  Peel the carrots and slice thinly. In a stockpot, heat the oil and sauté the garlic, minced ginger, green onions and pepper flakes for 1 to 2 minutes or just until glossy. Do not allow to develop color.

2.  Add the carrots, salt, pepper, turmeric and honey. Sauté for 2 minutes, stirring constantly.

3.  Add the stock and bring to a boil. Lower to a simmer and add the cream. Cook for 40 minutes or until carrots are tender.

4. Transfer to a blender; add the butter and process to a puree. Strain soup into a new stockpot. If the soup is too thick, add extra stock. Taste and adjust seasoning with salt, pepper and honey. Keep warm.

5. Preheat oil to 300˚F. Deep-fry the ginger and drain on a plate lined with a paper towel.

To serve: ladle 6 to 8 ounces of soup. Garnish with fried ginger. Serve immediately.

Tip: Cook this over a two-day process for a more intense flavor. If you can’t get yellow and white carrots just use the regular orange ones.

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Wild Mushroom Risotto With Truffle Oil

Mushroom Risotto
Truffle oil is very strong. You can always add, but you can’t take away! Check out the recipe today.

Notes: 

•Novice cook: 45 minutes + 30 minutes to reconstitute the dried mushrooms
• Experienced cook: 35 minutes + 30 minutes to reconstitute the dried mushrooms

Ingredients: 

• 1/4 cup of unsalted butter
• 1 garlic clove, minced
• 1 and 1/4 cup of assorted fresh mushrooms (crimini, oyster, shitake)
• 1/2 cup of dried, wild, sliced mushrooms Get a 1 oz bag. (reconstituted…meaning soaking    in warm water for 30 minutes until they become soft)
• 2 tablespoons of extra virgin olive oil
• 1-2 tablespoons of truffle oil to finish the dish
• 1 small onion – small dice
• 2 cups of chicken stock
• 2 cups of wild mushroom stock
• 1 1/2 cups aborio or other grain rice
• fresh ground pepper and salt to taste (as needed).
• 1 cup of freshly grated parmesan cheese
• 2 tablespoons of dried parsley
• 2 tablespoons of dried thyme
• 1 cup of white wine

Instructions:

1.  Bring 2 and 1/2 cups of water (which will later be your mushroom stock) to a boil in the small stock pot. Take your 8 oz pack of mixed wild dry mushrooms and put them in the water. Cover the pot and let it seep like tea for 30 minutes. Drain well and reserve the stock in a measuring cup or larger container. Slice the mushrooms

2.  During the time the mushrooms are soaking, it would be a great idea to dice your onion and mince your garlic. In the medium stock pot combine the chicken stock, mushroom stock, and 1/2 cup of white wine. Bring to a simmer and reduce to keep warm, but do not turn off your burner completely.

3.  Over medium heat, in the sauté pan combine 1 tablespoon of extra virgin olive oil and 1 tablespoon of butter. After the butter has melted, add the garlic and sauté for 1 minute, then add all of the sliced mushrooms and cook for about 8 minutes. Add 1/2 cup of white wine and sauté for 1 minute. Take off of the heat and reserve the mushrooms in a bowl.

4.  Without washing the sauté pan, return it to the burner. Over medium-high heat add the other tablespoon of olive oil and 2 tablespoons of butter. When the butter is melted, add the rice and stir a few times. Let the rice toast for two minutes. Add 1 cup of white wine and cook until the liquid has been absorbed. Then ladle in your stock a few at a time.

Risotto is not hard to make. You just have to pay attention to it. The trick to making great risotto is to ladle in the stock little by little. (And having the best ingredients helps, of course.)

5.  Ladle the simmering broth into the risotto a few ladles at a time. Stir mixture constantly. Continue to slowly add broth, a few ladles at a time, until rice is cooked – about 20-25 minutes.

6.  After about 15-18 minutes, add your reserved mushrooms. .

7.  When the risotto is done, combine with truffle oil, cheese and dried herbs.

Serve immediately!

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Mushroom Quesadilla

Mushroom Quesadilla
We like Mexican food!

Notes:

A quesadilla is a large flour tortilla filled with cheese and other items

• Novice cook: 30 minutes
• Experienced cook: 20 minutes

Ingredients:

• 6 oz of sliced white or crimini mushrooms
• 3 cloves of minced garlic
• 1 small onion, diced
• 1 chopped green pepper
• 1 small, store-bought Jar of Salsa Verde. This is a green salsa. It’s made with tomatillos    and other love
• 1 10 oz bag of Mexican cheese
• 1 packet of 12 inch flour tortillas
• 1 tablespoon of dried thyme
• 1 tablespoon of dried basil
• 1 table spoon of dried parsley
• 1/4 cup of white wine
• 2 tablespoons of butter
• 2 tablespoons of extra virgin olive oil
• Fresh ground pepper and salt, to taste (as needed)
• 1 can of non-stick vegetable spray

Instructions: 

1.  Slice your mushrooms and set aside.

2.  Mince your garlic, onions and peppers and set aside.

3.  Over a medium-high heat add 1 tablespoon of the extra virgin olive oil and 1 tablespoon of butter to the skillet. When the butter is melted, add the mushrooms and garlic and saute for 6 minutes. Add the wine and saute until its gone. Set aside.

4.  Over a medium-high heat add 1 tablespoon of the extra virgin olive oil and 1 tablespoon of butter to the skillet. When the butter is melted add the onions and peppers and saute for untile the onions are lucid about 6-8 minutes.

5.  Clean Skillet. Place back on stove top and spray to coat generously the top of the pan. Turn heat to medium. 6) take out a tortialla and spoon a 1/2 cup of cheese on one half of it. Take 1/2 cup of the mushrooms and place over the cheese. Take 1/4 cup of the onions and peppers and place over the cheese. Sprinkle some cheese, a few tablespoons worth over the peppers and onions. Take two tablespoons of salase verde and place on top of that. Fold the vacant tortilla over the other to form a half moon. Place in skillet and immediately place your makeshift press which is in the form of a smaller skillet of pot with some water in it. You don’t want to press down too hard though. Cook for 3-4 minutes, until that side starts to just get a bit golden brown. 7) Flip and return press and cook for a few more minutes. Cut and serve. Serve with sour cream, quacamole and salsa verde.

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Mini Scotch Eggs with Onion Jalepeno Sherry Confit

MINISCOTCH-EGGS

Notes: Use the best ground pork you can get and a decent sherry vinegar

Ingredients:

  • 36 Quail eggs
  • 2 LBS of ground pork
  • 1 Packet panko bread crumbs
  • 3 TBS of paprika
  • 1  1/2 TBS of ground Coriander
  • 1/2 TBS of ground cloves
  • 1 TBS of ground black pepper
  • 1 TBS of dried oregano
  • 1 TBS of ground cumin
  • 3-4 cloves of minced garlic
  • 1 TBS of salt
  • 2 TBS of apple cider vinegar
  • 2 Eggs
  • Some Flour
  • Canola oil for deep frying

Instruction: 

1. Boil eggs for 3 minutes and flash cool in iced water.

2. Peel under the water.

3. Combine spices and oregano with meat. Taste meat.

4. Wrap eggs with sausage, bread them and then put in freezer for five minutes.

5. Deep fry in oil that is 300 – 325 degrees.

Onion Jalepeno Sherry Confit

  • 2 LB  red onion (or cooking onion)
  • 2 TBS unslated butter
  • A drizzle of olive oil (and more if necessary)
  • 8 pickled jalepeno slices diced
  • 1/2 cup sherry vinegar
  • 1 cup orange juice with pulp (and more if necessary)
  • 4 bay leaves
  • 2 tsp brown sugar (or white or honey, if using honey increase to 1 T.)
  • balsamic vinegar, a good splash or more according to taste
  • salt
  • Pepper

Instruction:

1. Slice onions or dice.  Melt the butter over medium high heat in a large pan and drizzle over a little olive oil.  When it bubbles, add the bay leaves and lay over half of the onion, sprinkle over the sugar and likewise sprinkle the top evenly with salt.  Add the rest of the onion and diced jalepeno

2. Turn a few times and allow to cook about 15 minutes uncovered.  As the juice from the onion releases then reabsorbs, turn frequently to avoid burning as any burnt onion will transfer its bitterness to the whole batch.

33Cover and allow to cook another 15 minutes or so until the onions are soft.  Add most of the orange juice, stir well and continue to cook another 10 minutes.  The juice will absorb somewhat.

Add a good splash of balsamic vinegar and the sherry vinegar, stir well and allow to cook off the alcohol.  Taste and add more salt or sugar if necessary.  After any addition allow the mass to continue to cook a little, adding more orange juice as necessary to keep a thick, product resembling a loose marmalade.

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