Recipes

2015 / 2016 / 2017

2017 Recipes 

Corn Salsa | Spicy Mango Salsa | Candied Jalapeno-Strawberry Salsa | Green Salsa and Red Salsa | Strawberry Salsa | Charred Grape Salsa | Cherry-Basil Tomato SalsaPineapple Salsa | Crunchy Panko-Pistachio Topping | Brussels Sprouts with Cranberries and PistachiosPistachio-Potato Mousse | Pistachio Gremolata | Pistachio & Romanesco Soup | Pistachio Tuille Cookies | Chocolate-Pistachio-Bacon Brittle | Cannoli Filling

Corn Salsa


Ingredients

  • 1/2 small poblano chile pepper, seeded
  • 3 tsp. extra-virgin olive oil
  • 1 cup corn kernels
  • 1 small jalapeno pepper, seeded and chopped
  • 2 tbsp. fresh cilantro, chopped
  • 2 tbsp. red onion, chopped
  • 2 tbsp. fresh lime juice
  • 1/2 tsp. sugar
  • 1/2 tsp. kosher salt

Preparation

  1. Preheat grill to medium high. Brush the poblano with 1 tsp. olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.
  2. Mix the corn, poblano, jalapeno, cilantro and red onion in a bowl. Stir the remaining 2 tsp. olive oil, lime juice, sugar and 1/2 tsp salt.

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Spicy Mango Salsa


Ingredients

  • 1 mango- peeled, seeded and diced
  • 1 cup fresh pineapple, chopped
  • 1/2 red bell pepper, finely chopped
  • 3 tbsp. fresh cilantro, chopped
  • 1/2 red onion, finely chopped
  • 3 tbsp. fresh lime juice
  • Jamaican hot pepper sauce, to taste

Preparation

  1. In a bowl, lightly toss the mango, pineapple, red bell pepper, red onion, and cilantro; pour lime juice over mango mixture and toss again. Add hot pepper sauce, to taste.
  2. Cover the bowl, and refrigerate until chilled, at least 30 minutes.

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Candied Jalapeno-Strawberry Salsa


Ingredients

  • 2 cups hulled and diced strawberries
  • 1/4 cup minced candied jalapenos
  • 1 medium lime (1 tsp. zest & 2 1/2 tbsp lime juice)
  • 1 tbsp. honey
  • 1/4 tsp. kosher salt

Preparation

  1. Add all ingredients to a medium bowl and stir gently to combine. Taste, and add more salt and pepper, if desired. Serve.
  2. Keeps refrigerated in an airtight container for 2-3 days

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Green Salsa and Red Salsa


Green Salsa Ingredients

  • 3 local green chilis, seeds and membranes removed
  • 3 green tomatoes or tomatillos
  • 1/2 bunch green onions
  • 1 lime, zested and juiced
  • 1/4 cup cucumber, diced
  • Salt and pepper, to taste

Red Salsa Ingredients

  • 1 sweet red pepper, seeded and membranes removed
  • 3 medium red tomatoes
  • 1/4 red onion
  • 1 chipotle pepper from can of chipotles in adobo sauce
  • 1/4 cup seedless watermelon, diced
  • Salt and pepper, to taste

Preparation

  1. Preheat Wolf Charbroiler or outdoor grill
  2. Combine all green salsa ingredients, except cucumbers in blender. Puree to a chunky consistency. Season with salt and pepper. Stir in cucumber just before serving.
  3. For red salsa, grill red pepper, tomatoes and onion. Place in food processor with chipotle pepper. Puree to a chunky consistency. Season with salt and pepper. Stir in watermelon just before serving.

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Strawberry Salsa


Ingredients

  • 1 pkg. strawberries, tops removed
  • 2 cloves garlic
  • 1 bunch of fresh basil
  • 1/4 cup fresh chives
  • 2 fresno peppers
  • 1/4 cup balsamic vinegar
  • Salt and pepper, to taste

Preparation

  1. Puree all ingredients in Wolf Gourmet blender until they reach desired consistency. Serve with tortilla chips.

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Charred Grape Salsa


Ingredients

  • 1 pint of cherry tomatoes
  • 1.5 lbs. red and green grapes, mixed
  • 1/2 bunch fresh basil
  • 2 jalapenos, seeded if preferred
  • 1 red onion
  • 2 tsp. cumin
  • Salt and pepper, to taste

Preparation

  1. Preheat Wolf Charbroiler or outdoor grill
  2. Grill tomatoes and grapes until lightly charred, allow to cool
  3. Place grilled tomatoes and grapes in blender along with remaining ingredients. Pulse to combine into preferred consistency.

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Cherry-Basil Tomato Salsa


Ingredients

  • 1 1/2 lb cherry tomatoes
  • 1/2 red onion
  • 2 serrano chiles or 1 jalapeño chile (stems, ribs, seeds removed), less or more to taste
  • Juice of 1 lime
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped basil
  • Salt and pepper, to taste

Preparation

  1. Mix well and refrigerate until ready to use.

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Pineapple Salsa


Ingredients

  • 2 medium tomatoes, seeded and chopped
  • 3/4 cup chopped sweet onion
  • 1/4 cup minced fresh cilantro
  • 1 jalapeno pepper, seeded and chopped
  • 1 tsp. olive oil
  • 1 tsp. ground coriander
  • 3/4 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/2 tsp. minced garlic

Preparation

  1. Mix together and refrigerate until ready to use.

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Crunchy Panko-Pistachio Topping


Ingredients

  • 1 stick of unsalted butter (softened)
  • 1 cup panko bread crumbs
  • 1/2 cup finely chopped unsalted (shelled) pistachios
  • Salt and pepper, to taste

Preparation

  1. Mix together well and sprinkle over casserole, bake as usual.

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Brussels Sprouts with Cranberries and Pistachios


Ingredients

  • 1 lbs. fresh brussels sprouts, rinsed and trimmed
  • 3 oz. coarsely chopped pistachios
  • 3 tbsp. unsalted butter
  • 1/4 tsp. kosher salt
  • 1/4 tsp. freshly ground pepper
  • 4 oz. coarsely chopped dried cranberries

Preparation

  1. Slice the Brussels sprouts using the thinnest slicing disk of a Kitchen Aid food processor or with a knife.
  2. Sauté Brussels sprouts in butter over medium-high heat and add the pistachios. Cook, stirring continually, approximately 2 minutes. Add the salt and pepper, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes. Remove the pan from the heat, add the cranberries and serve immediately.

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Pistachio-Potato Mousee


Ingredients

  • 2 lbs. russet potatoes, peeled and quartered
  • 2 tbsp. unsalted butter
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 2 tbsp. pistachio oil
  • 1/4 cup roasted pistachio butter
  • salt, to taste
  • white pepper, to taste

Preparation

  1. Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
  2. In a small saucepan heat butter, milk & heavy cream over low heat until butter is melted.
  3. Using a potato masher or electric mixer, slowly  blend milk mixture into potatoes until smooth and creamy.
  4. Fold in pistachio oil & roasted pistachio butter. Season with salt and pepper to taste.

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Pistachio Gremolata


Ingredients

  • 2 tbsp. pistachio oil
  • 2 large handfuls of parsley (stalks removed), rough chopped
  • 2 tbsp. cilantro, rough chopped
  • Zest of 2 lemons
  • 1/2 cup pistachios
  • 3 cloves garlic
  • 1/2 tsp. salt

Preparation

  1. In a food processor pulse the pistachios until chopped; add pistachio oil, parsley, cilantro, lemon zest and garlic and pulse until just incorporated. Add salt to taste.

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Pistachio & Romanesco Soup


Ingredients

  • 2 cups celery, sliced
  • 3/4 cup russet potatoes, cubed
  • 3/4 cup parsley root, cubed
  • 1/2 cup onions, chopped
  • 3 cups broccoli florets
  • 3 cups strong vegetable stock
  • 1 1/4 cup shelled pistachios, toasted & chopped
  • 1 cup cream
  • Salt and pepper, to taste
  • Parsley for garnish

Preparation

  1. Peel celery, potatoes, parsley roots and onions. Clean broccoli and divide into florets.
  2. Cut prepared vegetables and potatoes into large cubes. Boil vegetable stock and add vegetables. Simmer for 20 minutes.
  3. Remove pistachios from shells and chop coarsely.
  4. Add cream and half of the pistachios to the soup and puree with a hand blender. Season with salt and pepper and spread into prepared cups.
  5. Garnish with remaining pistachios & parsley leaves.

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Pistachio Tuille Cookies


Ingredients

  • 2 tbsp. unsalted butter
  • 1/2 cup confectioners’ sugar
  • 1/4 tsp. almond extract
  • 1 large egg white at room temperature
  • 2 tbsp. all-purpose flour
  • 1/4 cup shelled roasted pistachios, finely chopped
  • 1 pinch of salt

Preparation

  1. Preheat oven to 375 degrees.
  2. In a medium bowl, cream the butter with an electric mixer or stand mixer. Add the sugar and beat the mixture until light and fluffy. Add almond extract, egg white and salt. Beat for 5 to 10 seconds on high, or until mixture is smooth but not frothy. Add the pistachios and sift the flour over all. Fold with spatula to combine.
  3. Spoon rounded teaspoons full of the mixture 3 inches apart onto a buttered baking dish. With a fork dipped in cold water, spread the batter into 3 inch rounds. Bake in batches for 5 to 8 minutes, or until edges are a deep golden brown.
  4. Transfer cookies to a rolling pin with a metal or heat proof silicone spatula and curve them around the pin. If cookies become brittle, return to oven for 1 minute. Allow to cool completely on rolling pin.
  5. Cookies may be made up to a day in advance and stored in an airtight container.

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Chocolate-Pistachio-Bacon Brittle


Ingredients

  • 40 salted saltine crackers
  • 1 cup unsalted butter
  • 1 cup packed brown sugar
  • 2 cups chocolate chips
  • 3/4 cup chopped pistachios
  • 3/4 cup crumbled, fully cooked bacon

Preparation

  1. Preheat oven to 400 degrees and line a rimmed cookie sheet with parchment paper. Line saltine crackers in a single layer on the cookie sheet.
  2. In a small pan combine sugar and butter and bring to a boil. Once mixture is at a boil, continue boiling for 3 minutes. Mixture should be a deep caramel color. Immediately pour over saltines and spread to cover crackers completely.
  3. Bake at 400 degrees for 5 to 6 minutes. It will get all bubbly. Remove from oven and sprinkle chocolate chips over the top and let sit a couple of minutes to melt. Spread melted chocolate and top with chopped pistachios and bacon. Cool completely and break into pieces.

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Cannoli Filling


Ingredients

  • 32 oz container of whole milk ricotta cheese
  • 1/2 cup of confectioners’ sugar
  • 4 oz. chocolate chips

Preparation

  1. Fill the cannoli shells with a pastry bag, dip the ends in melted chocolate and fine chopped pistachios, let dry before filling, dust filled cannoli with confectioners’ sugar.
  2. Will fill approximately 20 shells.

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2016 Recipes

Avocado-Bacon Gravy  |  Avocado Biscuits  |  Dark Chocolate Avocado Mousse  |  Bacon Wrapped Pulled Pork BBQ Stuffed Jalapeños  |  Pineapple Bourbon Sauce  |  Asparagus Spinach Ravioli  |  Ravioli Filling  |  Club Grilled Cheese with Avocado/Cilantro Aioli  |  Aioli Sauce  |  Grilled Banana Boat

Download Booklet 

Avocado-Bacon Gravy


Ingredients

  • 6 slices of bacon
  • 2 tablespoons back grease
  • 2 tablespoons flour
  • 2 cups milk, warmed
  • Salt and pepper
  • 1.5 ripe avocados, mashed (about 3/4 cup)

Preparation

  1. Preheat a large skillet to medium-high. Place 6 slices of bacon in the skillet and cook until just under crispy; while the bacon is cooking, warm your milk over medium heat.
  2. Remove bacon from skillet and drain; set aside. Discard all but 2 tablespoons of the bacon grease.
  3. Turn heat down to medium. Add flour to grease, and whisk together; continue whisking and cook for about 2 minutes being careful not to burn the flour.
  4. Add milk, whisk together.
  5. Heat until bubbling. Simmer for 5-10 minutes, until sauce starts to thicken.
  6. Meanwhile, crumble bacon. Add salt and pepper (to taste), and bacon to gravy. Allow to simmer until desired consistency is reached.
  7. Fold in the mashed avocado just before serving over Avocado Biscuits.

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Avocado Biscuits


Ingredients

  • 2 ripe Avocados (equals about 1 cup, mashed)
  • 1/2 cup whole wheat flour
  • 1 cup unbleached all-purpose flour
  • 1/2 teaspoon sea salt, finely ground
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon brown rice syrup

(Yield: about 6 to 8 biscuits)

Preparation

  1. Preheat oven to 350 degrees Fahrenheit. Lightly oil a baking sheet with cooking spray. Set aside.
  2. Cut the Avocados in half, remove the pits, and scoop the fruit out with a spoon into a large mixing bowl.
  3. Using a fork, mash the Avocados until creamy. Add in the remaining ingredients, and use a fork to fully combine. Use your hands to incorporate the ingredients until they just start to hold together.
  4. Turn the dough out onto a lightly floured surface and lightly roll out to about 1/2″ thickness.
  5. Flour the rim of a 3″ glass (or biscuit cutter) and cut out the biscuits; reshape the dough as needed and continue until all dough is used.
  6. Place the biscuits on the prepared baking sheet, about 1: apart and place into the preheated oven. Bake for about 14-16 minutes, until just slightly golden on the top and fluffy.
  7. Remove from oven and serve while hot.

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Dark Chocolate Avocado Mousse 


Ingredients

  • 4 ripe Avocados
  • 1 cup dark chocolate chips
  • 1 cup unsweetened original almond milk (unflavored)
  • 2 teaspoon vanilla extract
  • 4 dates; rough chop

Preparation

  1. In a small stock pot warm 1/2 cup of the almond milk.
  2. Pour warm almond milk over a bowl of the chocolate chips. Stir to melt chocolate. Set aside.
  3. Scoop out the flesh of the Avocados into a food processor bowl.
  4. Add dates and vanilla.
  5. Place lid on food processor and begin mixing the ingredients.
  6. Slowly pour the warm chocolate into the food processor bowl.
  7. Pour remaining Almond Milk into food processor until you have attained desired consistency.
  8. Chill for 1 hour then serve.

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Bacon Wrapped Pulled Pork BBQ Stuffed Jalapenos


Ingredients

  • 3 1/2 cups cider vinegar (20 fluid ounces)
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons hot red-pepper flakes
  • 1 (8 to 10 pound) bone-in pork shoulder roast (preferably butt end with skin)
  • 12 fresh jalapeños cut in half lengthwise & seeded
  • 24 slices of uncooked bacon

Preparation

  1. Bring vinegar to a boil with sugar, red-pepper flakes, 2 teaspoon salt, and 1 tablespoon pepper in a small saucepan, stirring until sugar has dissolved, then cool.
  2. While sauce cools, score pork skin in a crosshatch pattern with a sharp knife (forming 1-inch diamonds), cutting through skin and fat but not into meat. Pat meat dry and rub all over with 1 tablespoon each of sale and pepper. Let stand at room temperature 1 hour before cooking.
  3. Prepared pork shoulder should be roasted in a large roasting pan, covered with parchment paper and then foil, in middle of a 350 degree Fahrenheit oven. Roast 1 hour, then pour 1 cup vinegar sauce over meat. Roast 1 hour more, then baste with 1 cup more sauce. Continue to roast, covered, adding water (1/2 cup at a time) to pan if needed, until fork-tender (a meat fork should insert easily), about 2 hours more. Cut off skin (see recipe above) and roast in a 4-sided sheet pan on lowest rack of oven. Meanwhile, return pork to oven and roast, uncovered, on middle rack, until meat is browned and skin is crisp, about 45 minutes more (5 to 6 hours total roasting time, depending on size of roast).
  4. When fully cooked, cut off skin and additional fat (discard) “Pull Pork using two forks”
  5. Fill jalapeños halves with pulled pork and wrap with bacon. Bale in a preheated 375 degree oven until bacon is fully cooked. Top with pineapple-bourbon sauce.

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Pineapple Bourbon Sauce


Ingredients

  • 1 cup light brown sugar (packed)
  • 3/4 cup bourbon
  • 3/4 cup pineapple juice
  • 1/4 cup apple cider vinegar
  • 1 tablespoon paprika
  • 2 teaspoons finely minced garlic
  • 2 teaspoons chipotle chiles in adobo, minced
  • 2 tablespoons honey
  • 2 tablespoons ketchup
  • 1 tablespoon Worchestershire sauce

Preparation

  1. In a small saucepan over medium-high heat, combine first seven ingredients.
  2. Bring to a boil; reduce heat to medium-low. Cook until reduced to about 1 cup.
  3. Stir in honey, ketchup and Worcestershire sauce.
  4. Cook until desired consistency is reached, 5-10 minutes more.

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Asparagus Spinach Ravioli  


Ingredients

  • 2 cups all-purpose flour
  • 2 cups 00 flour (or just 4 cups all-purpose flour)
  • 1 Haas Avocado pureed – options
  • 4 large eggs

(Filling Ingredients)

Preparation

  1. Mound the flour in the center of a large wooden board. Make a well in the center of the flour and add the eggs. Using a fork , beat the eggs together and then begin to incorporate the flour; starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape (do not worry if it looks messy).
  2. When half of the flour is incorporated, the dough will begin to come together. Start kneading the dough, using primarily the palms of your hands. Once the dough starts to hold together, set the dough aside and scrape up and discard any dried bits of dough.
  3. Continue kneading for 10 minutes, dustin the board with additional flour as necessary. The dough should be elastic and a little sticky. Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature before using.
  4. Fill each ravioli with approximately 1 teaspoon of filling.
  5. Seal and boil (or sauté) ravioli
  6. Serve with your favorite sauce.

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Ravioli Filling


Ingredients

  • 1 cup diced asparagus
  • 2 cups packed fresh spinach
  • 1/3 cup parmesan cheese
  • 2 tablespoons olive oil

Preparation

  1. Sauté asparagus and spinach in olive oil just until the spinach is wilted.
  2. Drain well and mix with parmesan cheese.

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Club Grilled Cheese with Avocado/Cilantro Aioli


Ingredients

  • 8 slices of then white bread
  • 8 slices of deli turkey
  • 4 slices of deli ham
  • 12 slices of bacon
  • 4 slices of baby swiss

(Makes 4 sandwiches)

Preparation

  1. Heat stove top grill pan to medium.
  2. Spread Aioli sauce on one side of each slice of bread.
  3. Layer 4 slices of bread with Turkey, Bacon, Ham & Swiss.
  4. Top with remaining slice to complete sandwich.
  5. Brush one side of sandwich with melted butter, place on grill pan and toast to desired doneness.
  6. Repeat with other side of sandwich until cheese is melted.
  7. Cut into triangles.

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Aioli Sauce


Ingredients

  • 1/4 cup of mayonnaise
  • 1/2 serrano chile, chopped
  • 1 close of garlic, chopped
  • Juice of 1 lime
  • 1/8 cilantro (leaves only)
  • 1 Avocado
  • Salt & pepper for taste

Preparation

  1. Combine in a food processor until smooth.

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Grilled Banana Boat


Ingredients

  • Bananas
  • Cinnamon
  • Mini Chocolate Chips
  • Mini Marshmallows
  • Honey

Preparation

  1. Slice the banana down the side. Be sure not a slice through the peel on the opposite side.
  2. Open the cut slightly.
  3. Fill each banana with honey, chocolate chips, cinnamon and marshmallows. Be sure to tuck the ingredients into the banana with the marshmallows last.
  4. Wrap the banana in foil
  5. Place banana on hot grill with the open side of the banana facing up. Close the grill lid until the banana peel turns black.
  6. Peel the skin off and enjoy!

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2015 Recipes

Mini Cheeseburger  |  Salsa Mac & Cheese  |  Mini Monkey Bread | Caramel Sauce  |  Palmiers with Prosciutto  |  Stuffed Mushrooms  |  Asian-Style Tacos | Triple Chocolate Chip Cookies with Dulce de Leche & Flaky Salt

Mini Cheeseburger


Ingredients

  • 1 pound ground beef
  • 1 can (10.5 ounces) Campbell’s Condensed French Onion Soup
  • 2 tablespoons ketchup
  • 5 slices deli American cheese (about 5 ounces)
  • 1 package (12 ounces) refrigerated biscuit dough (10 biscuits)
  • 3/4 cup shredded lettuce
  • 10 slices dill pickles

Preparation

  1. Heat oven to 375 degrees F. Spray 10 (2.5-inch) muffin-pan cups with vegetable cooking spray.
  2. Cook the beef in a 12-inch skillet over medium-high heat until browned, stirring often to separate meat. Pour off any fat.
  3. Stir in the soup and ketchup and cook for 5 minutes.
  4. Add 2 1/2 slices cheese and cook and stir until the cheese is melted.
  5. Press or roll the biscuit dough to flatten slightly. Press the dough circles into the bottom and up the sides of the muffin-pan cups.
  6. Spoon about 1/4 cup beef mixture into each mounding the mixture in the center.
  7. Bake for 15 minutes or until the biscuits are golden brown. Cut the remaining cheese slices in quarters and top each hot mini with 1 quarter. Let stand until the cheese is melted.
  8. Top with the shredded lettuce, additional ketchup and the pickle slices.

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Salsa Mac & Cheese 


Ingredients

  • 2 tbs butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 1/2 to 2 cups Fire-Roasted Tomato Salsa (you can substitute in your favorite salsa)
  • 2 cups shredded cheddar cheese
  • 1 cup shredded cheese for topping
  • 1 pound dried pasta (elbow macaroni, cork-screw or spiral rotini)
  • Salt & black pepper for tasting

Preparation

  1. Pour 4 quarts of water into a large pot, cover and set over high heat. Add salt.
  2. In a medium-size saucepan, melt the butter over medium heat, then stir in the flour and whisk cooking mixture for at least 2 minutes. Do not burn.
  3. Add the milk and continue to whisk constantly until the mixture thickens and comes to a full boil. 4-5 minutes.
  4. Stir in the salsa, remove from the heat, and stir in cheese. Continue stirring until all the cheese has melted.
  5. Cover to keep warm until the pasta is done.
  6. When the water has come to a boil, add the dried pasta. stir well to keep from sticking, boil until pasta is al dente, about 10 minutes. Drain throughly.
  7. Add the pasta to the sauce and stir until pasta is completely covered.
  8. Place spoonful in each greased mini muffin pan and bake at 375 degrees F for 12 minutes, or until golden brown.

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Mini Monkey Bread 


Ingredients

  • 1/2 cup butter or margarine, melted
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup chopped walnuts
  • 2 cans (7.5oz each) Pillsbury refrigerated cinnamon buns

Preparation

  1. Grease or spray 12 regular-size muffin cups.
  2. Mix butter and brown sugar; spoon 1 tablespoon mixture into each muffin cup.
  3. Mix granulated sugar and cinnamon in 1 gallon bag.
  4. Separate dough into 20 buns; cut each into 6 pieces.
  5. Shake pieces in 1 gallon bag to coat dough.
  6. Place 10 pieces into each muffin cup.
  7. Bake at 375 degrees F for 12-15 minutes or until golden brown.
  8. Cool 1 minute; remove from pan and drizzle with caramel sauce. (see recipe below)

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Caramel Sauce 


Ingredients

  • 1 cup brown sugar
  • 1 cup half and half
  • 1/3 cup butter, cut into pieces
  • 1/2 teaspoon vanilla extract

Preparation

  1. Combine sugar and water in a large heavy saucepan; cook over medium-low heat, stirring often, until sugar dissolves.
  2. Increase heat to medium-high, and boil gently, without stirring, until syrup turns a deep amber color, occasionally brushing down sides of pan with a wet pastry brush and swirling pan (about 8 minutes). Note: Swirling the pan, instead of stirring, promotes more even cooking.
  3. Gradually add cream (sauce will bubble vigorously).
  4. Add butter; stir gently until smooth, Remove from heat and stir in vanilla.

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Palmiers with Prosciutto 


Ingredients

  • 2 packs Pillsbury Puff pastry sheets
  • 1/2 cup roasted pepper pesto
  • 12 thin slices prosciutto
  • 1/2 cup finely grated parmesan cheese

Preparation

  1. Roll puff pastry out to a 10 x 10 inch square.
  2. Brush with a small amount of pesto.
  3. Lay Prosciutto over pesto sprinkle lightly with cheese. (Both ingredients are very salty, use both sparingly)
  4. Roll each long side in toward center until they meet.
  5. Fold one long side in toward center until they meet.
  6. Slice pastry crosswise into 1/4 inch thick pieces.
  7. Place cut side down on parchment paper lined sheet pans.
  8. Bake at 375 degrees F until golden brown, 10-13 minutes.

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Stuffed Mushrooms 


Ingredients

  • 24 mushrooms, stems removed and chopped
  • Salt & ground black pepper to taste
  • 1 (12 ounce) jar artichoke dig (Costco)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup Panko Bread crumbs
  • 1 tbs melted butter

Preparation

  1. Preheat oven to 375 degrees F.
  2. Prepare a baking sheet with cooking spray.
  3. Mix Parmesan, Panko and melted butter together.
  4. Stuff the mushroom caps with the artichoke dig mixture.
  5. Sprinkle lightly with Panko mixture
  6. Arrange the stuffed mushrooms on the prepared baking sheet. Bake in the preheated oven until the filling begins to bubble, about 20 minutes.

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Asian-Style Tacos 


Makes 10 mini tacos. This recipe was inspired by the fusion cuisine in Austin Texas, and also from my mentor Martin Yan – I first tasted the Gua Bao Buns at his restaurant in San Francisco:  M.Y. China

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons dry sherry
  • 2 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon freshly grated ginger
  • 1 clove garlic, minced
  • Coarsely ground black pepper to taste
  • 1 pound boneless/skinless chicken breasts or thighs (or Pork Tenderloin)
  • 10 Gua Bao* (Taiwanese Hamburger Bun) or mini flour tortillas warmed

Topping

  • 1 cup shredded cabbage
  • ¼ cup shredded carrot
  • 2 thinly sliced green onions
  • 1 tablespoon rice vinegar
  • ½ teaspoon toasted sesame oil
  • ½ cup Hoisin Sauce

Preparation
In a medium bowl, stir together the olive oil, dry sherry, soy sauce, toasted sesame oil, freshly grated ginger. Add the chicken (or pork) and turn to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours. Grill the chicken over medium-high heat for 5 to 6 minutes, or until cooked through, for the pork tenderloin grill for 7 – 8 minutes on all four sides (approx. 32 minutes or less) until desired doneness. Cool and cut into thin slices. I used the GE Monogram Advantium (speed cook technology) to cook the pork and chicken.

Mix topping ingredients in a small bowl.

Steam Gua Bao buns according to manufacturer’s directions — I placed mine in a tortilla warmer (with lid) and sprinkled 1 tablespoon of water into the tortilla warmer before covering it, and microwaving it for 15 to 20 seconds, until warmed through.

To assemble the taco, spread approximately 1 tablespoon of the Hoisin Sauce into a bun. Spoon in some of the shredded cabbage mixture. Place slices of chicken (or pork) into the taco. Enjoy!

*Find Gua Bao (Taiwanese Hamber Buns) in the frozen section at Asian Markets. Their flavor/texture is similar to a Chinese steamed bbq pork bun (served at Dim Sum restaurants).
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Triple Chocolate Chip Cookies with Dulce de Leche & Flaky Salt


Ingredients

  • 2 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup unsalted softened butter
  • 3/4 cup sugar
  • 3/4 cup light brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs
  • 1/2 cup milk chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup bittersweet chocolate chips

Preparation
Preheat oven to 375°F
Combine flour,  baking soda, and sea salt in a small bowl. Beat butter, sugar,  light brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips,  white chocolate chips, and bittersweet chocolate chips. Drop by rounded tablespoon onto non-greased baking sheets.
Bake for 9 to 11 minutes, or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.  Top cookies with a “smear” of Dulce de Leche (or caramel sauce) and a light sprinkle of flaky salt.
Makes 4 dozen cookies.
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