Oct 19, 2016

Peanut Butter Nutella Dip

1 Cp. Peanut butter (Fresh Ground)
1 Cp. Nutella
¼ Cp. Brown sugar
1 Cp. Cream cheese (softened)
1/8 Cp. Milk

In a mixer with the whisk attachment, mix cream cheese, brown sugar and milk until light and fluffy.  
Add Nutella, and peanut butter and mix high speed until desired consistency.  Serve as dip or spread.

Oct 12, 2016

Hot Apple Cider

1 Qt.       Apple Cider fresh
1 Ea.       Orange Quartered
1 Stick   Cinnamon
3 Ea.       Whole clove
3 Tb.       Honey
1Tb.        Molasses
1 Tb.       Maple Syrup

Bring to simmer in pan turn heat down and allow too steep for 20 Minutes.  Serve Hot.

Pumpkin Chocolate Chip Cookie

Makes:  5.5 dozen (red scoop = #24 scoop)

1 Lb Brown Sugar
½ Lb Granulated Sugar
1¼Lb Pumpkin Puree
¾ Lb Butter
11/8Cp Whole eggs
1 ½ Lb All Purpose Flour
1 tsp Ground Nutmeg
1 ¼ Tb Cinnamon
1 ¼ Tb. Baking Powder
2 tsp Salt
1 tsp Baking Soda
1 lb Dark Chocolate Chips

Sift the dry ingredients and add the chocolate chips - set aside

Cream together the butter with the sugars, scrape bowl and paddle,
mix again until smooth with no lumps

Add the pumpkin puree and the eggs slowly with the machine working,
scrape again and mix a little longer

Add the dry ingredients and mix well

Spray the paper on sheet pans, scoop the cookies onto pans, refrigerate overnight.

Bake at 350 F for about 11 minutes

Oct 3, 2016

Chicken and Poblano chili Soup

2 Quarts Soup
4 Tb. Butter
5 Tb. Flour
1 Qt. Chicken Broth
1 Ea. Diced Medium Yellow Onion
1 Ea. Diced Green Pepper
¾ Cp. Diced Carrot
½ Ea. Diced Red Pepper
¾ Cp. Diced Poblano Peppers Fire Roasted
1 Ea. Small Can Cooked Black Beans (Drained)
3 Ea. Corn Sweet Cob (cut from cob)
1 Tb. Garlic
2 Cp. Diced Cooked White Chicken
1 Tb. Black Pepper
1 tsp. Cayenne Pepper
2 tsp. Cumin
2 Tb. Chili Powder
1 Cp. Cream Whipping
6 oz. Pepper Jack Cheese Grated
To Taste Salt
In a large heavy bottomed pot over medium-high heat, sauté the onions, carrots, green and red peppers in butter until beginning to soften (5-8 minutes). Add the garlic, salt, cumin, chili powder, cayenne and garlic and sauté for a 1 minute.  Add flour and continue to cook for a couple of minutes.  
Add the chicken broth, diced chicken, corn, black beans and chopped Poblanos, bring mixture up to a boil. Reduce heat to medium and simmer for 30 minutes uncovered. |Stir in the, Cream and Monterey jack cheese. Stir until heated and cheese is melted. Taste soup and add some black pepper or adjust additional seasonings as needed.

Cilantro Oil
½ Cp. Extra Virgin Olive Oil
2 Cp. Chopped Cilantro
Blend oil and cilantro together until well mixed, reserve for garnishing.

Sep 26, 2016

Tempura Vegetables with Miso Sweet Soy and Harissa Mayonnaise

Tempura for Vegetables
Bell Peppers
Portobello Mushrooms
2 cp. All purpose flour
1 ½ cp. Corn Starch
1 Tb. Granulated Garlic
1 Tb. Granulated Onion
2 tsp Cayenne
1 Tb. Smoked Paprika
1 Tb. Black Pepper
1 Tb. Salt
2 Tb. Sugar
1 Ea. Egg
1 ½ to 3 Cups Sparkling Water (Use until desired consistency is met)
½ Cp. Buttermilk
Preferred oil for frying at 350 degrees
Combine dry ingredients into a bowl and mix with a whisk until combined thoroughly. Reserve ½ cup for coating vegetables.
In a bowl add 1 ½ cups sparkling water and 1 egg, stir in dry ingredients mixing until combined.  Adjust thickness if desired with remaining sparkling water.  Reserve for battering vegetables.
Toss cut vegetables in buttermilk, add to dry flour blend for coating and then into tempura batter.
Deep fry at 350 degrees until golden brown.   
Harissa Mayonnaise Dip
½ Cp. Mayonnaise
4 Tb. Harissa Paste
4 Tb. Marinated Sundried Tomatoes
1 Tb. Lemon Juice fresh squeeze
½ tsp. Lemon Zest Minced

Combine ingredients into a blender and puree until smooth, reserve for service with tempura.

Miso Sweet Soy Dip
4 Tb. Apple Cider Vinegar
4 Tb. Soy Sauce
1 Tb. Miso Paste
2 tsp. Orange Juice Concentrate
1 tsp. Ginger
2 tsp. Minced Garlic
2 Tb. Minced Green Onion
4 Tb. Honey
Combine ingredients into blender and blend until combined, reserve for service with tempura.

Sep 20, 2016

St. Louis Style Ribs by John Newman

Rib Rub
  • 2 Cups Kosher Salt
  • 3 Tbs Paprika
  • 3 Tbs Cayenne
  • 2 Tbs Cumin
  • 3 Tbs Corriander
  • 1 Cup Brown Sugar
  • 4 Bay Leafs
  • 4 Tbs Crushed Garlic
  • 3 Tbs White Pepper
  • 3 Tbs Black Pepper

Mix all ingredients in a mixing bowl very well. Season four slabs of ribs with rub and refrigerate for twelve hours. 

Place ribs in a roasting pan and cover them with beef stock. Wrap roasting pan with foil and place in a 325 degree oven for 4-6 hours. (until ribs are "falling off the bone" tender)

BBQ Sauce
  • 1 gal Ketchup
  • 1  diced Red Onion
  • 1 cup Finely Chopped Garlic
  • 4 Tbs Paprika
  • 4 Tbs Cayenne
  • 4 Bay Leafs
  • 1 1/2 cups Molasses
  • 1/2 cup Rice Vinegar
  • 1 1/2 Apple Cider Vinegar
  • 1/2 cup Pine Apple Juice
  • 2 cups Brown Sugar
  • Salt & Pepper to taste

Place all ingredients in a sauce pot & simmer for one hour.  Stir often (you don't want the sugar to burn)

To Serve: Brush BBQ on ribs and Broil them in oven till BBQ starts to caramelize.    

Sep 12, 2016

Fried Green Tomato BLT

Fried Green Tomato BLT
6 ea. Green Tomato (1/2 inch cut)
4 Tb. Buttermilk
1 ea. Egg
4 Tb. Flour
1 Cp. Panko bread crumbs
1 tsp Salt
1 tsp. Pepper
4 Tb. Canola oil
6 slices Bacon (Preferred brand) Cook to desired consistency
6 leafs Iceberg lettuce
Herbed spread
2 Tb. Mayonnaise
1 tsp. Parsley (Minced)
1 Tb. basil (Minced)
1 tsp. Chive (Minced)
3 ea. Walnuts (chopped)
1 Tb, olive oil
1 clove garlic
2 Tb. Parmesan
Salt and pepper to taste
For the tomatoes combine buttermilk, salt and pepper and egg in bowl and wisk.  Dredge Tomatoes in flour egg and then in panko bread crumbs and set aside for frying.
Heat oil in a skillet on medium high heat, cook breaded tomatoes until golden brown on both side and reserve for sandwich.
To assemble: toast bun, slather with herbed mayonnaise on both side of but, add iceberg lettuce, fried tomato and bacon and enjoy.

Herbed mayonnaise: Combine herbs, walnuts and garlic with mayonnaise in a food chopper. Mix on low speed slowly adding olive oil and parmesan cheese.  Adjust seasoning as needed.