Page 1

Texas’ Holiday Recipe Guide

RECIPES Breakfast Club

MORNING DELIGHTS

Stir Crazy FROM CLASSIC COCKTAILS TO NEW IMBIBES

Holiday Entertaining IDEAS, RECIPES + MORE

comfort

COOKING

CRAVE-WORTHY DISHES SURE TO PLEASE ANY APPETITE


THE PREFECT MINT JULEP STARTS WITH SONOMA SYRUP

Mentha spicata MINT, MENTHA SPICATA, IS AN ANCIENT HERB, GOING BACK TO THE BEGINNINGS OF HISTORY. THE GREEK ATHLETES USED MINT AS AN AFTER BATH LOTION; IN THE MIDDLE AGES IT WAS USED AS A CLEANSING AGENT, AND LATER TO PURIFY DRINKING WATER. INFUSED WITH FRESH SPEARMINT LEAVES, THIS CLASSIC TASTE OF SPEARMINT WAS INSPIRED BY A LARGE MINT PATCH IN OUR SONOMA VALLEY GARDEN, CAPTURING THE FLAVOR IN A BOTTLE YEAR ROUND.


AMERICAN ARTISAN INFUSED SIMPLE SYRUPS BAR MIXERS AND EXTRACTS

SONOMA MINT JULEP 1 oz. Sonoma Syrup Mint Infused Simple Syrup 2 oz. your favorite bourbon Pour into a 14 oz. highball or silver julep glass. Fill glass with crushed ice. Agitate with mixing spoon until outside of glass is frosty. Top with a splash of brandy and garnish with fresh mint sprig.

All Natural. No Preservatives, Artificial Flavors or Colors. No HFCS. No Trans Fat. Made in the U.S.A.

www.sonomasyrup.com

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65

123

77

RECIPES

7 • BREAKFAST

29 • APPETIZERS

167

45 • SIDES

191

63 • ENTRÉES 121 • DESSERTS 149 • DRINKS 185 • PET FOOD

Texas’ Holiday Recipe Guide

ON THE COVER Cozy up with Peppermint Dandies Hot Cocoa.

RECIPES Breakfast Club

photo courtesy Dandies dandiesmarshmallows.com Find the recipe on page 150. PRIME-LIVING.COM

MORNING DELIGHTS

Stir Crazy FROM CLASSIC COCKTAILS TO NEW IMBIBES

Holiday Entertaining IDEAS, RECIPES + MORE

comfort

COOKING 5

CRAVE-WORTHY DISHES SURE TO PLEASE ANY APPETITE


SUMMER IS ENDLESS ON CELEBRITY EQUINOX

SM

INTRODUCING MODERN LUXURY VACATIONS IN THE CARIBBEAN—ALL YEAR LONG.

Experience the tropics on sailings from 7 to 11 nights. Treat the kids to Summer Camp at Sea or jazz it up in New Orleans on our newest Signature Event Sailing. Enjoy stylish staterooms, globally inspired cuisine, and superlative service—in summer as well as winter. To book or learn more, visit CelebrityCruises.com, call 800 CELEBRITY, or contact your travel agent. © 2016 Celebrity Cruises. Ships’ registry: Malta and Ecuador.

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breakfast

Recipes for breakfast can be found on pages 8-27

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JULIE SOEFER

Recipe Guide


CINNAMON ROLLS

Ingredients

Directions

Dough

Dough

11 ounces whole milk

Combine the sugar and yeast and put in the bottom of the mixer bowl fitted with the dough hook attachment.

6 ounces sugar 6 ounces butter 3/4 ounce active dry yeast 1-1/2 ounces salt

Warm the milk, not too hot as you don’t want to kill the yeast, pour over the yeast and sugar mixture. Stir and allow the yeast to bloom for 5-10 minutes. Meanwhile, combine the flour and salt. Add the eggs to the milk, sugar, yeast mixture and then add the flour and salt.

6 eggs (large) 3 12-ounces flour

Next, add the butter. Mix on low speed (setting at 1) for approximately 8 minutes.

Shmear

2 cups dark brown sugar 1 tablespoon cinnamon 1/4 teaspoon kosher salt 1 pound soft butter

Spray a pan and place the dough inside. Spray the top of the dough, then wrap with plastic wrap. Allow to proof at room temp for about an hour. Then put in the refrigerator overnight. Note: The dough is easier to roll out and cut when it is cold and will proof more in the fridge.

1/2 teaspoon vanilla extract

Turn the dough out onto a lightly floured surface. Roll out 1/4-1/2-inch thick rectangle. Spread the shmear on top. Roll up jellyroll style, starting with a long side. Cut the roll into 12 slices; place cut side down onto a greased 9-by-13-inch baking pan. Cover and let rise until doubled in size. Bake at 350 F for 18 minutes or until golden brown throughout. Allow to cool for 10 minutes and then top with the cream cheese icing.

pinch kosher salt

Shmear

Cream Cheese Icing

8 ounces cream cheese 8 ounces whole milk 1 cup powdered sugar

Combine all ingredients thoroughly.

Servings

12

(Recipe from State of Grace)

Cream Cheese Icing

Beat cream cheese until light and fluffy. Add the powdered sugar and continue to beat. Slowly add the milk. Scrape down the sides of the bowl and beat a couple more minutes. Pour onto warm rolls.

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Recipe Guide

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MONKEY BREAD

Ingredients

Directions

3/4 cup granulated sugar

Heat oven to 350 F. Lightly oil a 9-inch round or square cake pan.

1-1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 2 16-ounce cans biscuits, each biscuit cut into quarters 3/4 cup chopped mixed nut topping 1/2 cup dried currants 1/2 cup diced Granny Smith apple 1-1/4 cups firmly packed dark brown sugar 1 cup (2 sticks) unsalted butter, melted 2 teaspoons pure vanilla extract

Servings

Combine the granulated sugar, cinnamon and nutmeg in a gallon-size zip-top plastic bag. In a bowl, toss the nuts, currants, and apple with 2 tablespoons of the sugar mixture, then spread in the bottom of the prepared pan. Add the biscuits to the bag, and toss to combine well. Layer the biscuit pieces and sugar mixture evenly in a single layer in the pan on top of the nuts, currants and apple. In a small saucepan, warm the brown sugar, butter, and vanilla over medium heat until it reaches a very low simmer. Turn off the heat and pour the sugar mixture evenly over the biscuit pieces. Bake until golden brown and puffed up nicely, about 25 minutes. Remove from oven and allow to cool for about 3-4 minutes, then turn out onto a serving plate. Serve warm.

8-10

(Recipe and photo reprinted with permission from Big Bad Breakfast by John Currence, copyright Š 2016. Published by Ten Speed Press, an imprint of Random House LLC.)

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BANANA-STUFFED BRIOCHE FRENCH TOAST

Ingredients

Directions

2 1-pound brioche loaves

Slice crust off each loaf and cut into 1-1/4-inch thick slices. Make an incision all the way around the cut edge of each bread slice. Stuff 4 to 6 banana slices into each bread slice; then cut each stuffed slice diagonally into triangles. Heat a large griddle.

2 bananas, thinly sliced into coins 4 whole eggs

Servings

2 cups heavy cream

4

2 tablespoons vanilla extract 1/2 teaspoon ground cinnamon 2 tablespoons granulated sugar 2 4-ounce sticks unsalted butter 1 recipe salted caramel topping, optional

Place soaked French toast on the griddle and cook until golden brown on each side. Remove and keep warm in a low oven while cooking the remaining triangles. Stack 2 French toast triangles on top of each other, drizzle salted caramel topping, maple syrup and sprinkle powdered sugar just before serving. Accompany with fresh fruit.

BACKSTREET CAFÉ

maple syrup, optional

Whisk together the eggs, cream, vanilla extract, cinnamon and sugar in a large bowl. Dip stuffed triangles into mixture. For each French toast, melt 2 tablespoons butter on the hot griddle.

(Recipe from Backstreet CafĂŠ) PRIME-LIVING.COM


GRANOLA QUESADILLA

Ingredients

Directions

2 ounces granola

Butter tortilla and place on flat grill. On onehalf of tortilla, spread peanut butter and top with cheese, granola and banana slices. Fold tortilla over. When both sides are crisp, cut into 5 triangles and serve.

2 tablespoons peanut butter 1 banana, sliced 1 portion aged white cheddar cheese (1-1/2 ounces) 1 ounce 1/2-ramekin honey 1 large flour tortilla

1

KERBEY LANE CAFE

side of fruit

Servings

(Recipe from Kerbey Lane Cafe)

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KERBEY LANE CAFE

Recipe Guide


PUMPKIN BREAD FRENCH TOAST

Ingredients

Directions

PUMPKIN BREAD: Wet Ingredients

PUMPKIN BREAD

1 pound pumpkin puree

Heat oven to 350 F. Mix together dry ingredients in a mixing bowl with a whisk. Mix the wet ingredients in another mixing bowl. Whisk until eggs and sugar are dissolved. Combine the two mixes and whisk until there are no flour lumps.

2 eggs 1/2 cup vegetable oil 1/3 cup water PUMPKIN BREAD: Dry Ingredients

1 teaspoon baking soda

Spray the loaf pans with vegetable oil, then coat with flour. Place loaf pan on a sheet pan into the oven. If cooking in a convection oven, approximately 35 minutes, check with a toothpick for doneness.

1/4 teaspoon baking powder

Let cool on a rack for about 10 minutes.

1-1/2 cups sugar 1-3/4 cups flour

3/4 teaspoon cinnamon

Wrap each loaf in aluminum foil and let sit out until completely cooled. This step will ensure a moist product. Cut into 1-inch slices.

3/4 teaspoon nutmeg 1/4 teaspoon cloves

French Toast Batter

French Toast Batter

In a large bowl beat eggs until smooth. Beat in buttermilk and milk. Add in spices until mixed well.

4 eggs 3/4 cup buttermilk 3/4 cup milk 1/4 tablespoon cinnamon 2/3 tablespoon sugar 1/2 tablespoon vanilla extract

Servings

7-10

(Recipe from Kerbey Lane Cafe)

Brush flat griddle or skillet with butter. Dip 1-inch slices of Pumpkin Bread into the French Toast Batter and cook on a flat griddle or skillet. Note: Hold bread in batter for 2-3 seconds so bread soaks the wash. When bottom is golden brown, flip to other side and cook. Cut each slice in half diagonally, plate, sprinkle with powdered sugar (if desired).

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JULIE SOEFER

Recipe Guide


Butter Biscuits

Ingredients

Directions

3 ounces flour

Chop butter into tiny cubes and freeze for at least 2 hours or overnight.

1 ounce salt

Whisk together the dry ingredients: flour, salt, sugar and baking powder.

4 ounces sugar

Either by hand or with the paddle attachment to a mixer, cut in the butter until thoroughly combined. Add the buttermilk and mix until just combined.

3 ounces baking powder 1-1/2 pounds butter 26 ounces buttermilk

Using a parchment lined 9-by-13-inch pan, press the biscuit dough until it covers the pan and is even. Wrap airtight and allow to rest overnight.

Servings

20-24

Remove dough from the pan and cut into squares. Heat oven to 375 F. Brush the biscuits with buttermilk and bake for 16 minutes or until golden brown. Immediately upon removing from the oven, brush with melted butter and sprinkle with Maldon salt.

(Recipe from State of Grace)

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BACKSTREET CAFÉ

Recipe Guide


GINGERBREAD WAFFLES

Ingredients

Directions

2 cups all-purpose flour

Combine dry ingredients in a medium bowl and set aside.

1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon coarse kosher salt 1-1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cardamom 1/4 teaspoon ground cloves 4 whole eggs 1/4 cup granulated sugar

Using a stand mixer fitted with the whisk attachment, combine the eggs and sugar on medium speed until light and fluffy. Add the sour cream and continue to whisk until no lumps remain. While mixer is on, add the milk in steady stream, then add the dry ingredients until just combined. Lower speed of mixer; add melted butter, molasses and extract. Continue to mix until just combined; do not overbeat. Heat a waffle iron. Lightly coat the waffle iron with cooking spray. Spoon 1 cup of batter onto the waffle iron and cook until golden brown. Serve warm waffles with cinnamon apples or fresh berries.

1/2 cup sour cream 1 cup whole milk 6 tablespoons unsalted butter, melted 3 tablespoons molasses 1/2 teaspoon vanilla extract cinnamon apples or berries

(Recipe from Backstreet CafĂŠ)

Servings

8

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SIMPLE MILLS

Recipe Guide


CHOCOLATE ESPRESSO DONUTS WITH CASHEW ICING

Ingredients

Directions

1 box Simple Mills Chocolate Muffin and Cake Mix

Heat oven to 350 F and grease a donut pan. Add Simple Mills Chocolate Muffin and Cake mix to a large bowl.

2 eggs, beaten

Add in eggs, water, coconut oil and vanilla extract. Whisk together until well-combined.

1/2 cup water 3 tablespoons coconut oil

Add in espresso or instant coffee and combine well.

2 tablespoons vanilla extract

Using a spoon or piping bag, add batter to donut pan, filling 3/4 full in each round.

2 tablespoons ground espresso or instant coffee

Place in the oven for 12-15 minutes.

icing

1 cup cashews, soaked in water for an hour

While donuts are baking, prepare the icing. Add all four icing ingredients into a blender and blend until smooth and texture resembles icing. When donuts are finished baking, remove from the oven and let cool for 10 minutes.

2 tablespoons coconut oil 1 teaspoon vanilla extract

Use a butter knife to spread icing on top of each donut. Top each with sprinkles, optional.

1/4 cup maple syrup or honey

Servings

10

(Recipe from Simple Mills)

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SIMPLE MILLS

Recipe Guide


CRANBERRY APPLE LOAF

Ingredients

Directions

1 box Simple Mills Artisan Bread Mix

Heat oven to 350 F and grease a loaf pan.

3 eggs 1/4 cup water

Combine Simple Mills Artisan Bread Mix, eggs, water, coconut oil, and vinegar in a large bowl. Stir until well-mixed.

2 tablespoons coconut oil, melted

Fold in apples and cranberries.

2 tablespoons apple cider vinegar

Pour dough into loaf pan and spread evenly. Sprinkle with sliced almonds.

1 apple, chopped into small cubes/pieces

Bake for 45-60 minutes.

1/2 cup dried cranberries

Note: Check bread at the 45-minute mark so as to avoid overbaking and drying out. Continue baking at 5-minute increments until done.

1/4 cup sliced almonds for topping, optional

If you prefer smaller bits of apple, consider using a food processor for a finer texture.

Servings

12-14

(Recipe from Simple Mills)

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SIMPLE MILLS

Recipe Guide


HEALTHY QUICHE MUFFINS

Ingredients

Directions

1 box Simple Mills Pizza Dough

Heat your oven to 375 F and grease a muffin pan.

2 tablespoons apple cider vinegar

Combine the first 4 ingredients in a large bowl. Stir until dough is formed.

2 tablespoons olive oil

Combine remaining 6 ingredients in a bowl, whisking to combine.

6 tablespoons water

Take 1-1/2 inch balls from the pizza dough and press into each muffin tin, ensuring they are pressed up into the sides, as well.

3 large eggs 1/2 cup almond milk

Use a tablespoon or ice cream scoop to add one tablespoon/scoop of egg mixture into each crust. Do this for all 12 muffins. Then, take 1/2 scoop and place into each muffin tin until egg mixture is finished.

1/2 cup finely chopped bell pepper 1/4 cup finely chopped onion 1 teaspoon salt

Place in the oven and bake for 17-20 minutes.

1/4 teaspoon black pepper

Servings

12

(Recipe from Simple Mills)

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SIMPLE MILLS

Recipe Guide


MAPLE SUPERFOOD PANCAKES

Ingredients

Directions

1 1/2 cups Simple Mills Pancake and Waffle Mix

Combine Simple Mills Pancake and Waffle Mix, eggs, almond milk, coconut oil, flaxseed meal and maple syrup in a large bowl. Whisk until batter forms. If batter is to thick, add almond milk by the tablespoon until desired texture is reached.

3 eggs 3 tablespoons almond milk 2 tablespoons coconut oil

Grease a large skillet over medium heat.

1 tablespoon chia seeds 2 tablespoons flaxseed meal

When pan is hot, ladle pancake batter into skillet. Flip pancakes when you begin to see them bubble.

3 tablespoons maple syrup

Top with maple syrup and sprinkle with chia seeds.

Servings

4-6

(Recipe from Simple Mills)

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appetizers

Recipes for appetizers can be found on pages 31-43

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Recipe Guide

Discover the flavors of the Texas wine country. Visit gotexan.org to learn more. TEXAS DEPARTMENT OF AGRICULTURE O H COMMISSIONER SID MILLER

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SWEET POTATO SOUP WITH CHESTNUTS AND BRANDY {pairing} Cakebread Cellars Chardonnay Reserve

Ingredients

Directions

2 pounds sweet potatoes

Heat oven to 400 F. With the tines of a fork, puncture sweet potatoes in several places. Place on a casserole dish and roast in the center of the oven until soft, about an hour and 15 minutes depending upon their size.

1/2 pound fresh chestnuts 3 tablespoons butter 2 small onions, thinly sliced

While sweet potatoes are roasting, peel the chestnuts. Score the chestnuts on the elongated side, 3/4 of the way around with a paring knife. Place on a casserole dish and roast for 10 minutes until chestnuts start to open along the cut side.

1/2 cup brandy 4 cups chicken broth 1 bay leaf

Remove from the oven and while still warm, peel off the outside shell and the skin that covers the chestnut. Remove the sweet potatoes from oven. Allow to cool, peel and cut into large chunks.

1/4 cup crème fraîche 1-1/2 teaspoons salt 1 tablespoon chives, minced

Servings

4-6

In a wide bottom pan with straight sides, sauté the onion in the butter until soft and beginning to caramelize. Add the sweet potato, chestnuts and brandy. Simmer for 2 minutes. Cover with the chicken stock. Add the bay leaf and the salt and simmer for 15 minutes until sweet potatoes are starting to dissolve. Remove from the heat. Discard the bay leaf and puree on high heat until smooth. Return to the heat and whisk in the crème fraîche. Taste for seasoning and adjust if necessary. Serve in warm bowls garnished with the chopped chives.

(Recipe from culinary director Brian Streeter and Cakebread Cellars)

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CIA AT SAN ANTONIO

Recipe Guide


VEGETARIAN BUTTERNUT SQUASH & APPLE SOUP

Ingredients

Directions

1 tablespoon unsalted butter

Over medium heat in a soup pot, heat the butter. Add the onion, carrot, celery, ginger and garlic. Cook, stirring frequently, until the onion is tender and translucent, 5 to 6 minutes. Add the broth, squash and apple. Bring the broth to a simmer over medium-low heat and cook until the squash is tender enough to mash easily with a fork, about 20 minutes.

1-1/4 cups diced onion 1/3 cup diced carrot 1/2 cup diced celery root 1 tablespoon minced fresh ginger

While the soup is cooking, wash the pumpkins with mild soapy water, rinse thoroughly and pat dry. Carve a lid off the tops and remove the seeds from inside.

1 clove garlic, minced 3 to 4 cups vegetable broth 3 cups cubed butternut squash

Puree the soup using a handheld blender directly in the pot, with a sieve or a food mill, or in a countertop blender food processor. Return it to the soup pot if necessary. Return the soup to a simmer over medium-low heat.

1 cup sliced tart apple 1/4 teaspoon salt, or as needed 1/4 teaspoon ground white pepper, or as needed 1 teaspoon grated orange zest 1 cup crème fraîche for garnish, optional 8 small pumpkins (about 1 pound each) or 1 large pumpkin

Servings

Season the soup as needed with salt, pepper and orange zest. Serve the soup in heated bowls topped with a dollop of crème fraîche if desired. Or, to serve the soup in pumpkins, place each pumpkin onto a plate and fill them with soup topped with a dollop of crème fraîche if desired. If serving the soup in one large pumpkin, place the lid back on top to keep the soup warm. You can also offer the crème fraîche in a separate bowl on the buffet.

8

(Recipe from The Culinary Institute at San Antonio)

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MAKER’S MARK ©

Recipe Guide


BOURBON-BEER CHEESE PUFFS {pairing} Pairs well with a beer cocktail

Ingredients

Directions

2 tablespoons Maker’s Mark© Bourbon

Heat oven to 425 F. Line a half-sheet pan with parchment paper.

8 ounces sharp cheddar cheese, grated (2-1/2 cups) 2 ounces cream cheese 1/4 cup beer, preferably bourbon ale 1 teaspoon hot paprika 1 teaspoon mustard, preferably beer mustard kosher salt and freshly ground black pepper 1 17-ounce package frozen puff pastry, thawed 1 large egg, beaten

Servings

18

(Recipe from Maker’s Mark©)

In a food processor, pulse the cheddar, cream cheese, beer, bourbon, paprika and mustard until smooth, scraping the bowl occasionally. Season to taste with salt and pepper. Transfer to a large resealable plastic bag. Unwrap and unfold the puff pastry sheets. Cut each into 3-inch squares. Snip a 1/2-inch hole in the corner of the bag containing the cheese mixture. Pipe the cheese mixture onto one-half of each pastry square, leaving a 1/2-inch rim. In a small bowl, beat the egg with 1 tablespoon water. Brush the egg wash on the rim of a pastry square. Fold the pastry in half to form a triangle, press the edges to seal and then press with the tines of a fork. Repeat with the remaining pastries. Transfer to the prepared pan, spacing 1/2-inch apart. Brush the tops of the pastry with the egg wash. Bake until golden brown, about 20 minutes. Transfer to a wire rack to cool, leaving behind any cheese that may have oozed out of the pastry. Serve warm or at room temperature.

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WOODBRIDGE

Recipe Guide


ROASTED BUTTERNUT SQUASH & GOAT CHEESE DIP {pairing} Woodbridge by Robert Mondavi Pinot Noir

Ingredients

Directions

1 pound butternut squash, cubed

Heat oven to 375 F.

2 large carrots, peeled and chopped into large pieces

Toss first four ingredients in a medium-sized bowl. Spread them out on a baking sheet and bake until butternut squash is fork tender, about 30 minutes.

3 bulbs garlic, diced 2 tablespoons olive oil 2 tablespoons pine nuts plus more for garnish 2 tablespoons goat cheese plus more for garnish 2 tablespoons fresh lemon juice 1 tablespoon Woodbridge by Robert Mondavi Pinot Noir zest of 1/2 lemon salt and pepper, to taste

Add all ingredients to food processor and pulse until smooth. Spoon the dip into a serving bowl and top with extra pine nuts and goat cheese. Serve warm with crackers, pita or Ciabatta bread. Entertaining Tip: Make the dip up to two days before you plan to serve. Dish it into an ovenproof serving dish and heat for 30 minutes at 375 F before serving. At the 25-minute mark, take the dip out and sprinkle goat cheese and pine nuts over top. Put back in the oven on broil for the remaining 5 minutes to toast the pine nuts and warm the goat cheese.

cayenne, to taste 1 tablespoon fresh chives, finely chopped, optional

Servings

4-6

(Recipe from Woodbridge)

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WOODBRIDGE

Recipe Guide


SAUSAGE BALLS {pairing} Woodbridge by Robert Mondavi Cabernet Sauvignon

Ingredients

Directions

Sausage Balls

Heat oven to 350 F. Line a baking sheet with parchment paper, then spray parchment paper with cooking spray.

1 cup cornmeal 8-ounce block of sharp cheddar cheese, grated

In a large bowl, stir cornmeal, cheddar cheese, salt and thyme together.

1/2 teaspoon kosher salt

In a separate bowl, combine sausage and cream cheese with your hands.

2 tablespoons chopped thyme leaves 1 pound ground spicy sausage (or mild if you prefer) 3 ounces cream cheese

Add sausage mixture to cornmeal mixture and combine the two. Your dough will be dry and crumbly, and somewhat difficult to combine. Form 1-ounce balls and place on baking sheet one inch apart.

Cabernet Honey Mustard

Bake at 350 F for 20 minutes.

2/3 cup brown sugar

While the sausage balls are baking, make the Cabernet Honey Mustard.

1/2 cup whole grain dijon mustard 1 cup of Woodbridge by Robert Mondavi Cabernet Sauvignon 2 fresh thyme sprigs

In a medium saucepan, add all Cabernet Honey Mustard ingredients and bring to medium heat. Stirring often, cook for 20-25 minutes or until sauce has reduced by about half. Remove thyme sprigs, and serve in a bowl alongside sausage balls. Serve hot or at room temperature.

Servings

30-40

(Recipe from Woodbridge)

39


Hot.

some like it

THE HATCH COLLECTION These decadent cookies and crackers, featuring the coveted Hatch Chile pepper, are available for a limited time only at select specialty stores. Discover more deliciousness at SalemBaking.com. ~ s i nce 1 930~ PRIME-LIVING.COM


CAROLINA RICE BALLS {pairing} Pair with 2 ounces Pinhook Bourbon

Ingredients

Directions

1/2 cup Carolina Gold Rice

Cook the rice, risotto-style (uncovered, adding water as you go so it’s soft on the outside, but still has a nice bite on the inside); approximately 30 minutes. Once cooked, cool on a sheet tray lined with parchment.

1 cup freshly grated sheep’s milk cheese (or any grating cheese) 1 teaspoon French tarragon, finely chopped 1 teaspoon chives, finely chopped 1/2 teaspoon nutmeg, ground 1 teaspoon red wine vinegar 1 large shallot, finely chopped 1 tablespoon Dijon mustard salt and fresh ground black pepper, to taste Breading

2 cups all-purpose flour 2 large eggs, beaten in a small bowl with 1-2 tablespoons of water or milk

Put the cooled rice in a metal bowl and add tarragon, chives, nutmeg, vinegar, shallots, mustard, salt and pepper and mix with wooden spoon until fully integrated. Roll into small balls, the size of a golf ball (wear latex gloves if preferred). Dredge balls in flour; then moisten in egg wash; and finally coat in breadcrumbs and set aside. Fry rice balls submerged completely in vegetable oil at 325 F for approximately 2 minutes or until golden brown. Drain on paper towels, and then transfer to serving dish. Serve with 3 tablespoons of whole-grain mustard and grated sheep’s milk cheese.

2 cups breadcrumbs, finely ground in a food processor

Servings

6

(Recipe by Kyle Knall, executive chef and partner Maysville, New York City and Kenton’s, New Orleans)

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BACKSTREET CAFÉ

Recipe Guide


3-HOUR TOMATO SOUP

Ingredients

Directions

2-1/2 pounds plum tomatoes

Heat oven to 225 F. Carve an X on the bottom and top of each tomato and place in a bowl. Add 1 tablespoon olive oil, 1/4 teaspoon each salt and freshly ground black pepper, then toss to coat well. Transfer to a sheet pan lined with parchment paper and place in oven for 3 hours, turning every 30 minutes for even roasting. Remove from oven and set aside.

1 tablespoon plus 1/4 cup olive oil 1/2 teaspoon coarse kosher salt 1/2 teaspoon freshly ground black pepper 4 cups vegetable stock 1-1/2 cups sun-dried tomatoes, chopped 1/2 pound unsalted butter, cubed 1/4 cup chopped garlic

Heat a large pot over medium-high heat with remaining olive oil and butter. Once the butter has completely melted, add the garlic, shallots and softened sun-dried tomatoes and cook 3 minutes.

1/4 cup chopped shallots 3/4 cup fresh basil, chopped 1/3 cup mint leaves, chopped 1/4 cup tightly packed brown sugar 2 cups dry sparkling wine 3/4 teaspoon red pepper flakes

Servings

8

(Recipe from Backstreet CafĂŠ)

Meanwhile, boil 1 cup of the vegetable stock, remove from heat and add the sun-dried tomatoes. Allow them to soften for 30 minutes. Strain and reserve the stock and tomatoes to use in the soup.

Add the roasted tomatoes and cook 1 minute more, while smashing the tomatoes to release their juices. Add the basil, mint, remaining salt and black pepper and brown sugar to tomatoes and cook 3 minutes, stirring. Add the wine to deglaze and reduce for 3 minutes, stirring. Add the stock and red pepper flakes bring to a boil and leave boiling for 5 minutes, stirring. Transfer to a blender and puree into a smooth consistency. Serve warm and accompany with bread.

43


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CO OK I NG S C HO OL FR EEDE D ERIC RIC K S B UR U R G , TEXA TE XA S

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sides

Recipes for sides can be found on pages 46-61

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FOUR ROSES BOURBON

Recipe Guide


LEMON SWEET POTATOES WITH MERINGUE TOPPING

Ingredients

Directions

Puree

Puree

4 large, elongated orange-fleshed sweet potatoes about 3 pounds), scrubbed, pierced all over with a fork

Position a rack in the center of the oven and heat the oven to 400 F. Lightly butter a 9-inch ceramic quiche dish or glass pie plate.

1/4 cup heavy cream

Put the sweet potatoes on a large-rimmed baking sheet. Roast until they are tender when pierced with the tip of a small sharp knife (about 50 minutes). Let them cool until easy to handle (about 15 minutes).

2 tablespoons light brown sugar 2 tablespoons (1/4 stick) unsalted butter, at room temperature, plus more for the baking dish finely grated zest of 1 lemon 2 tablespoons fresh lemon juice 3 tablespoons Four Roses Yellow Label Bourbon

Peel the sweet potatoes and put the flesh in a medium bowl. Add the heavy cream, brown sugar, butter, lemon zest and juice, bourbon and nutmeg. Using a handheld electric mixer on medium speed, whip the mixture until smooth. Beat in the yolks. Spread the puree in the baking dish.

4 large egg yolks (reserve the whites for the meringue)

Reduce the oven temperature to 350 F. Bake the puree until it is set and barely beginning to brown, (about 30 minutes). The sweet potato base can be cooled, covered with aluminum foil, and refrigerated for up to a day. Reheat, covered, in a heated 350 F oven until heated through (about 20 minutes). Uncover the puree.

Meringue

Meringue

4 large egg whites, at room temperature

Using the mixer with clean beaters, beat the egg whites in a medium bowl until soft peaks form. Gradually beat in the sugar until the mixture forms stiff, shiny peaks. Using a spoon spread and swirl the meringue over the puree.

1/2 teaspoon freshly grated nutmeg

1/2 cup granulated sugar

Servings

8

(Recipe from Rick Rodgers for Four Roses Bourbon)

Bake until the meringue is touched with golden brown, 7-10 minutes. Serve immediately. Variation: Substitute orange zest and juice for the lemon zest and juice.

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JORDAN WINERY

Recipe Guide


BUTTERNUT SQUASH MASHED POTATOES {pairing} Jordan Chardonnay

Ingredients

Directions

4-6 servings mashed russet potatoes

Follow your favorite mashed potato recipe to completion. (Our chef recommends heating butter and cream together before folding into potatoes and adding salt during the fold, which ensures even seasoning, eliminates the need to reheat the finished product and decreases risk of over mashing.) Slice acorn squash in half lengthwise, seed and then slice into 1/8-inchthick segments. Season with salt and pepper and sautĂŠ in extra virgin olive oil approximately one minute per side. Reserve warm.

1 butternut squash, roasted (puree half; dice the remaining into cubes) 1 tablespoon pumpkin seed oil (optional) 1/4 cup Brussels sprout leaves, blanched for one minute 2 tablespoons pumpkin seeds 1 acorn squash, sliced and sautĂŠed (see instructions) kosher salt and fresh black pepper

Servings

4-6

Using a ratio of 3 parts mashed potato to 1 part puree, add pureed butternut squash and half of the butternut cubes into mashed potatoes, mixing with a spoon until evenly colored. Fold in pumpkin seed oil and Brussels sprout leaves, reserving a few leaves for garnish. Garnish with a handful of butternut cubes, acorn squash segments and pumpkin seeds. Season to taste and serve.

(Recipe from Jordan Winery)

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JORDAN WINERY

Recipe Guide


MASHED POTATOES WITH MUSHROOMS, SHALLOTS AND HERBS {pairing} Jordan Cabernet Sauvignon

Ingredients

Directions

4-6 servings mashed russet potatoes

Follow your favorite mashed potato recipe to completion. (Our chef recommends heating butter and cream together before folding into potatoes and adding salt during the fold, which ensures even seasoning, eliminates the need to reheat the finished product and decreases risk of over mashing.) After potatoes are mashed, fold in chopped shallots, mushrooms, tarragon and olive oil. Garnish with additional tarragon sprigs. Season to taste and serve.

3 shallots, peeled and caramelized in a cast-iron skillet or grilled to a char on each side 3/4 cup sautĂŠed wild mushrooms (chanterelles and maitake recommended) 2 teaspoons tarragon, chopped 1 tablespoon Jordan Extra Virgin Olive Oil additional tarragon sprigs for garnish kosher salt and fresh black pepper

Servings

4-6

(Recipe from Jordan Winery)

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BUTTERNUT SQUASH

Ingredients

Directions

2-1/2 pounds butternut squash

Fry the bacon until crisp and save the fat rendered from the bacon.

3/4 medium yellow onion (sliced thin)

Peel and cut butternut squash, yellow onion and garlic, and place in a stainless steel pot with 10 cups of chicken stock.

2 garlic cloves 1/4 cup granulated sugar 1/4 tablespoon ground black pepper 1 tablespoon sea salt 1 stick (8 tablespoons) butter (unsalted) 1/4 pound bacon (cooked crisp, fat rendered) 1/2 cup maple syrup

Continue cooking until butternut squash is tender (around 15-20 minutes). Once butternut squash is done, strain the squash through a sieve into a stainless steel bowl and save the cooking liquid in a separate container. Begin pureeing the butternut squash with a pole blender. You can start with small batches adding the reserved liquid to help puree. Also, begin adding butter.

10 cups chicken stock

Servings

6

(Recipe from Perry’s Steakhouse)

Place the pot over medium-high heat and bring to boil. After bringing to boil, turn down to a simmer and season with sugar, salt and pepper.

After the butternut squash is pureed with the butter, add the crisp bacon, bacon fat and maple syrup. To top it off, make a crust with Italian breadcrumbs, Parmesan cheese, and extra virgin olive oil, and place into a broiler until golden brown.

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CHEESES OF EUROPE

Recipe Guide


POTATOES AU GRATIN WITH CAMEMBERT

Ingredients

Directions

softened butter, for the dish

Heat oven to 350 F and position a rack in the center of the oven. Butter a 2-quart baking dish.

1-1/4 cups whole milk 3/4 cup heavy cream 1 round French Camembert (8.8 ounces), cut into 1-inch chunks, rind included salt and freshly ground pepper 2 pounds baking potatoes, such as russets

Servings

6-8

Bring the milk and cream to a simmer in a medium saucepan over medium heat. Reduce the heat to very low. Add the Camembert and heat, stirring often, until the cheese is melted, (3-5 minutes). Don’t worry about any unmelted rind, as it will melt more during baking. Peel the potatoes and cut them into very thin rounds about 1/16-inch thick (a vegetable slicer or food processor is helpful for this job). Toss the potatoes in the dish with 1/2 teaspoon salt and 1/4 teaspoon pepper, and spread them out. Pour the cheese mixture including any rind on top, being sure the potatoes are submerged in the liquid. Place the dish on a baking sheet. Bake until the potatoes are tender and the gratin is golden brown, about 1 hour. Let stand for 5 minutes and serve hot. Note: If you want to make this in a ceramic quiche pan, reduce the potatoes to 1-1/2 pounds.

(Recipe from Cheeses of Europe)

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BEN FINK

Recipe Guide


SOUTHERN CRANBERRY SAUCE

Ingredients

Directions

1 12-ounce bag of fresh cranberries

Combine the cranberries, brown sugar, orange zest and juice, ginger, and 1 cup water in a medium non-reactive saucepan. Bring them to a boil over medium heat, stirring often to help dissolve the brown sugar.

1 cup packed light brown sugar finely grated zest of 1 orange 3 tablespoons fresh orange juice 2 tablespoons peeled and minced fresh ginger 2 tablespoons Four Roses Bourbon

Servings

Reduce the heat to medium-low and simmer, stirring often, until all the cranberries have burst and the juices have thickened to a light syrup (7-10 minutes). Let the sauce cool until tepid. Stir in the bourbon. Transfer the sauce to a covered container and refrigerate it until chilled, at least 2 hours or up to 2 weeks. Serve the sauce chilled or at room temperature.

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(Recipe from The Big Book of Sides, by Rick Rodgers)

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CORN SOUFFLÉ

Ingredients

Directions

CORN SOUFFLÉ

CORN SOUFFLÉ

2-1/2 ounces butter

In a blender, combine milk, corn and sour cream and puree until very creamy. Combine rice flour, all-purpose flour, salt and baking powder together and set aside. Separate egg whites and yokes and set aside.

1/2 teaspoon salt 1/2 cup sugar 3 egg whites

Put butter and sugar in mixer and whip them together. Add the egg yolks one by one to the sugar and butter, then continue to mix until incorporated with each other. Add the milk, corn, and sour cream blend and mix until incorporated with each other. Remove the mixture from mixer and put into a bowl.

3 egg yolks 1/2 teaspoon baking powder 2 tablespoons sour cream 1/2 cup milk 2 tablespoons all-purpose flour

Take the egg whites and mix them until medium peeks are achieved. Gently fold the egg whites into the corn mixture, but don’t over fold.

1 pound fresh corn kernel 2 tablespoons rice flour

RAJAS

1 cup sugar

Roast both peppers and clean. Julienne the peppers. Sauté the white onions and add the peppers. Add corn and heavy cream and simmer.

RAJAS

1 small red onion, julienned

Butter the baking dish and cook at 350 F for 35 minutes. Once it’s done, top it with sliced pepper jack cheese and the rajas.

1 cup fresh corn kernel 1 red bell pepper 1 poblano pepper 1 cup heavy cream

Servings

2

(Recipe from executive chef Tommy Elbashary of B&B Butchers & Restaurant)

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LIBERTY KITCHEN

Recipe Guide


BUTTERNUT SQUASH HOLIDAY PIE

Ingredients

Directions

1 each large butternut squash, peeled, halved and seeded

Heat oven to 400 F.

1 cup (about) flour

Take butternut halves and using a sharp chef’s knife begin slicing the squash from the vine end into slices about 1/2-inch each.

10 each garlic cloves, slice, not too thinly 6 each bay leaves, fresh is best 4 each thyme sprigs, fresh 1/2 cup olive oil

Place in a strainer with about a tablespoon of salt (to help pull some moisture), place a few plates or a heavy bowl and let draw for about 3 hours. Use a paper towel to pat dry the residual water on the squash. Toss with flour using as much flour as it can hold.

sea salt cracked black pepper

Servings

6-8

In a large glass pie dish or glass/metal baking pan, drizzle in about 2 tablespoons of the oil. Begin to lay the pieces with some overlapping (don’t just dump it all in there). When you get to the top, lay in the garlic slices, bay and thyme, a bit of sea salt and pepper. Drizzle about 4 or so tablespoons of the oil on top of mixture. Place in oven and bake for about 40 minutes. Let cool 5-10 minutes, Remove the thyme and bay leaves (can be choking hazards) spoon and serve with side offering of extra virgin olive oil.

(Recipe from Liberty Kitchen)

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entrĂŠes

Recipes for entrĂŠes can be found on pages 64-119

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C.J. PAPPAS

Recipe Guide


TAMALES DE COCHINITA PIBIL

Ingredients

Directions

Pork

Pork

4 pounds boneless pork butt cut into fours 8 ounces fresh banana leaves, optional 1 white onion sliced 1/2-inch thick, separated in rings 1/2 cup chicken broth, or a Mexican beer such as Dos Equis or Sol 1 ounce kosher salt 1 ounce pepper ground fresh

In a blender, add Achiote, garlic, Canela, oregano, orange juice and lime juice. Puree until very smooth. Reserve.

Achiote

2 ounces Achiote paste 10 garlic cloves 1-1/2 tablespoons Mexican oregano 1-1/2 teaspoons Canela (Mexican cinnamon) 1/2 cup fresh orange juice 1 cup fresh lime juice

Servings

12

Tamales

1 package dried corn husks, separate and soak in boiled water, cover with plastic wrap and let sit about 30 minutes or until soft 6 cups Maseca instant corn masa mix 8 cups chicken broth or water 3 cups Manteca (pork lard) 1 tablespoon baking powder 2 canned chipotle chiles pureed with 2 ounces white vinegar or lime juice 2 teaspoons salt

Heat oven at 300 F. Season pork with salt and pepper, and rub all sides with Achiote paste. In a roasting dish, lay bottom layer with half of the banana leaves, then layer onions and set pork over onions. Pour the beer or broth, cover with remaining leaves then cover with foil roast for 3 hours. After the 3 hours take pork out of the oven and remove foil. Shred the pork with 2 forks. Set aside. Tamales

In a mixer, blend Maseca, chicken broth, baking powder, salt, and 2 ounces of the chipotle puree. Separate mixture into 2-ounce balls. Take a tamale husk and place a ball in the center then smash it down with your fingers, to make a well. Add 2 ounces of the pork then add another ball on top and seal all sides. Wrap the tamale husk and twist both ends of the tamale. Tie with corn husk strips. Set aside. Using a steamer pot, place tamales in the pot and steam for 45 minutes. Garnish with Mexican crema, and drizzle with remainder of the chipotle sauce, your favorite salsa or hot sauce.

(Recipe from Eric Ribeiro, executive chef Alberto Gutierrez and AĂąejo Tex-Mex Restaurant)

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FELIX SANCHEZ

Recipe Guide


BONE-IN CHOPPED STEAK

Ingredients

Directions

BONE-IN CHOPPED STEAK

BONE-IN CHOPPED STEAK

1 pound ground beef (70/30)

Form the ground beef really tight around the bone. Season with salt and pepper. Roast in a heated oven on 350 F for 15 minutes. In a frying pan, sauté the Cipollini onions and sweet potatoes until tender. Add all the mushrooms. Add in Madeira sauce.

2 ounces cremini mushrooms bone from a tomahawk steak 2 ounces oyster mushrooms 2 Cipollini onions 2 tablespoons olive oil

In a serving dish, place the bone-in chopped steak and top with the sautéed vegetables. Garnish with chopped chives. MADEIRA SAUCE

1 Portobello mushroom 1/4 cups diced sweet potatoes MADEIRA SAUCE

3 tablespoons minced shallots

Sauté shallots and garlic, add fresh thyme, black pepper corn, bay leaf and deglaze with marsala and reduce by half. Add stock. Reduce by a third until it reaches a sauce consistency and then strain it.

1 bay leaf 1 spear of fresh thyme 1 tablespoon whole black pepper 1/2 bottle of Madeira wine

Servings

1

1 tablespoon chopped garlic 1 quart of veal broth salt and pepper to taste

(Recipe from executive chef Tommy Elbashary of B&B Butchers & Restaurant)

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BLACK BEAN TURKEY ENCHILADAS

Ingredients

Directions

2-1/2 cups roasted Diestel turkey, diced

In a large bowl, mix together turkey and next 10 ingredients (through pepper). Set aside.

1/2 cup scallions, sliced 1 4-ounce can green chilies, diced 1/2 cup fat free sour cream 1/2 cup fresh or frozen corn kernels 1/2 cup canned black beans, rinsed and drained 1/4 cup cilantro, minced 2 tablespoons jalapeĂąo pepper, seeded and minced 1/2 teaspoon cumin, ground 1/2 teaspoon salt

Pour 1/2 cup enchilada sauce in bottom of 13-by9-inch baking dish coated with cooking spray. Set aside. Pour balance of enchilada sauce in shallow fry pan. Heat to simmer. Dip both sides of one tortilla in simmering sauce, leave in sauce for 10 seconds. Remove and place approximately 1/3 cup of turkey mixture in center. Roll tortilla and place seam side down in 13-by-9inch baking dish. Repeat with remaining tortillas. Pour remaining sauce over enchiladas in dish. Sprinkle with cheese. Cover and bake at 400 F for 20 minutes or until bubbly in center. Serve with low-fat or fat free sour cream.

1/4 teaspoon pepper 1 19-ounce can enchilada sauce, green/ verde style 8 6-inch corn tortillas 1/2 cup low-fat Jack cheese, grated

Servings

4

cooking spray 1/4 cup low-fat or fat free sour cream

(Recipe from Diestel Family Turkey Ranch) PRIME-LIVING.COM


DUCK AND COLLARD GREEN GUMBO

Ingredients

Directions

1 cup all-purpose flour

Heat a 6-quart wide-mouthed Dutch oven over medium-high heat. Add the flour and oil to the pan and stir to combine. Cook, stirring constantly, until the flour mixture is a deep chocolate brown color (about 20 minutes).

3/4 cup grapeseed oil 4 cups small diced onions 3/4 cup small diced celery 3 cups small diced green, red, and/or yellow bell pepper

Add the onions, celery and peppers to the roux and cook for 3-4 minutes. Add the garlic, stir and cook for 1 minute. Add andouille cook for 5 minutes more.

2 tablespoons minced garlic 2-1/2 quarts dark chicken stock, duck stock or water

Add the stock, herbs, bay leaves, 2 teaspoons of Creole seasoning, salt and cayenne to the pan.

2 teaspoons fresh herbs (sage, oregano, thyme) chopped

Stir to combine and bring to a boil. Reduce the heat to a simmer and skim the impurities.

6 bay leaves 3 teaspoons Creole seasoning

Add the collard greens to the pot and cook, stirring occasionally, until tender (about 45 minutes).

kosher salt and black pepper to taste 1/4 teaspoon cayenne pepper

Add the duck meat, Worcestershire and hot sauce to the gumbo. Bring to a boil and simmer for 15 minutes. Taste the gumbo, re-season if necessary.

2 pounds duck meat (picked from whole roasted duck) 1-1/2 pounds andouille sausage

Add the scallions and parsley to the pot.

1 pound collard greens, stemmed, rinsed and roughly chopped

Serve with steamed white rice mixed with black eyed peas. Top with cornbread croutons.

1/2 cup chopped scallions 1/4 cup chopped fresh parsley leaves 2 tablespoons Worcestershire sauce 2 tablespoons Louisiana hot sauce white rice and black eyed peas

Servings

12

(Recipe from chef Danny Trace and Brennan’s of Houston)

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DIESTEL FAMILY TURKEY RANCH

Recipe Guide


BARBECUE TURKEY TWO WAYS

Ingredients

Directions

5-7 pounds Diestel turkey

Crockpot

Place turkey in crockpot. Combine remaining ingredients in a medium bowl; mix and pour over turkey. Cover, cook on low for 8 hours.

1/3 cup ketchup 5 gloves garlic, minced

Remove turkey from crockpot, shred with 2 forks. Combine turkey with 1 cup of sauce from the crockpot. Spoon turkey and sauce into wraps or French rolls.

3 tablespoons chili powder 2 tablespoons brown sugar 2 tablespoons balsamic or apple cider vinegar

Top with additional sauce, if desired. Oven Baked

1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 2 teaspoons red pepper flakes, or more for more “heat�

Place turkey in two 13-by-9-inch glass baking dishes. Combine remaining ingredients in a medium bowl; mix and spread over and around turkey. Cover, bake at 300 F for 4 hours.

1/4 teaspoon salt

Remove turkey from baking dishes, shred with two forks. Combine turkey with sauce from baking dishes. Spoon turkey and sauce into wraps or French rolls.

1/4 teaspoon black pepper

Top with additional sauce, if desired.

1/4 teaspoon liquid smoke flavoring

Servings

12-16

(Recipe from Diestel Family Turkey Ranch)

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DIESTEL FAMILY TURKEY RANCH

Recipe Guide


HEARTY TURKEY MINESTRONE SOUP

Ingredients

Directions

STOCK

STOCK

1 large Diestel turkey carcass

Break up carcass and place in a large pot. Add cold water to just cover, approximately 3 quarts. Add the next 5 ingredients and bring to boil. Reduce heat and, with lid ajar, simmer for 3 to 4 hours.

1 large onion, large chunks 3 carrots, large chunks 3 celery stalks and leaves, large chunks 3 bay leaves 3 cloves garlic SOUP

1 medium potato, cubed 3 medium carrots, sliced 1 medium onion, sliced 1 cup celery, chopped 1 cup cabbage, chopped

Remove carcass from liquid. Strain broth and cool. Remove turkey from carcass. Degrease broth and discard bones and vegetables. SOUP

To broth, add first 8 ingredients and turkey meat. Bring to boil and cook for 15 minutes. Add squash, pasta and beans. Boil until pasta is tender. Season with salt and pepper. Ladle into bowls and pass the cheese.

1 cup green beans, 1-inch pieces 1 14.5-ounce can Italian-style stewed tomatoes 2 teaspoons dried basil 1 cup squash (zucchini, crookneck, etc.) 1 cup pasta (fusilli, penne)

Servings

6-8

1 15-ounce can cannellini (white kidney beans), rinsed and drained salt and pepper to taste grated Parmesan cheese

(Recipe from Diestel Family Turkey Ranch)

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TURKEY ENCHILADA CASSEROLE

Ingredients

Directions

1-1/2 pounds Diestel 100-percent ground turkey

In a large skillet, brown turkey with onion and garlic. Add picante sauce, spinach, tomato sauce, tomatoes, bell pepper, lime juice and salt. Blend together and simmer 15 minutes, uncovered.

1 small onion, chopped 1 clove garlic, pressed 1-1/2 cups picante sauce 1 10-ounce package frozen chopped spinach, thawed and well-drained 1 cup tomato sauce 2 medium tomatoes, chopped

Lightly oil a 9-by-13-inch dish. Cover bottom and sides with six tortillas. Spread yogurt over tortillas. Cover yogurt with half of meat sauce. Layer remaining six tortillas over meat and top with remaining meat sauce. Bake at 350 F for 30 minutes. Sprinkle with cheese and olives and bake for additional minutes. Remove from oven and let stand 10 minutes before cutting into squares to serve.

1 large bell pepper, diced 1 tablespoon lime juice 1 teaspoon salt 12 corn tortillas

Servings

6-8

1 cup yogurt, plain 3/4 cup Jack cheese, grated 3/4 cup cheddar cheese, grated 1/2 cup sliced olives, optional

(Recipe from Diestel Family Turkey Ranch) PRIME-LIVING.COM


SPINACH, SUN-DRIED TOMATO & ASIAGO STUFFED TURKEY BREAST {pairing} The Dreaming Tree Cabernet Sauvignon

Ingredients

Directions

3 pounds Diestel turkey breast, boneless with skin

Make a horizontal slit in turkey breast, almost but not all the way through to the other side. Lay breast open—like a butterfly. Pound turkey slightly with a meat tenderizer. Sprinkle with 1/4 teaspoon garlic powder. Set aside.

1/4 teaspoon garlic powder 1 tablespoon olive oil 1/2 cup onions or shallots, chopped 3 cloves garlic, minced 1/2 cup sun-dried tomatoes (packed in oil) 1 16-ounce bag spinach, frozen 1/2 cup Asiago cheese 1 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon breadcrumbs 2 egg whites, lightly beaten 1/2 cup roasted bell pepper, julienne strips

In a large frypan, heat olive oil. SautĂŠ onion and garlic until tender. Add sun-dried tomatoes and spinach. Cook on medium heat for approximately 5 minutes or until moisture evaporates. Mix Asiago cheese, spinach mixture, oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, breadcrumbs and egg whites in a bowl. Spread spinach mixture over turkey on one side. Top with roasted bell pepper, leave 1-inch border. Fold breast in half and secure at 2-inch intervals with string. Place turkey breast in roasting pan. Pour wine over and sprinkle turkey with 1/4 teaspoon salt, 1/4 teaspoon garlic powder and paprika. Bake at 325 F for about 50-60 minutes or until turkey is done.

1 cup white wine 1/4 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon paprika

(Recipe from Diestel Family Turkey Ranch)

Servings

4-6

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DIESTEL FAMILY TURKEY RANCH

Recipe Guide


TURKEY SPLIT PEA SOUP

Ingredients

Directions

1 16-ounce package dried green split peas, rinsed

In a slow cooker, layer ingredients in the order given, adding the broth last. Do not stir ingredients. Cover and cook on high 4-5 hours or on low 8-10 hours until peas are very soft and turkey falls off the bone.

1 Diestel smoked turkey thigh or 2 Diestel smoked turkey drumsticks 1 cup chopped carrots 1-1/2 cups chopped yellow onion 3 ribs celery, chopped (leaves optional) 4 cloves garlic, minced 2 bay leaves 1/4 cup chopped fresh parsley 1 teaspoon cumin 1 teaspoon thyme

Servings

4-6

salt and pepper to taste 6 cups turkey/chicken broth

(Recipe from Diestel Family Turkey Ranch)

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HAROLD’S RESTAURANT, BAR & TERRACE

Recipe Guide


PORK GRILLADES AND GRITS

Ingredients

Directions

1 pound pork chops or pork cutlets

Season the pork with salt, pepper, Creole seasoning and then dust in flour. Heat oil over medium high heat in a large Dutch oven or cast iron skillet, brown pork on both sides, in batches, for about 2 minutes per side. When pork has all been browned, discard excess oil.

kosher salt and fresh ground black pepper Creole seasoning mix to taste 2 cups all-purpose flour plus more for dusting

In a Dutch oven or cast iron skillet, heat bacon fat or butter over medium heat and slowly whisk in 2 cups flour to make a roux. Brown roux, stirring constantly (for about 10 minutes). Add onions, peppers, celery, garlic, fresh thyme, bay leaves and tomatoes; cook, stirring constantly. Add stock and Creole seasoning; stir and cook over medium heat until thickened (about 30 minutes). Return pork to Dutch oven or cast iron skillet simmering over medium-low heat until meat is very tender.

1 cup canola oil 1 cup bacon fat or butter 1 yellow onion, cut into medium dice 1 bell pepper, cut into medium dice 2 stalks celery, cut into medium dice

While pork is cooking, bring 6 cups of milk to a boil in a medium pot and whisk in grits. Reduce heat to low-medium and cook for 45 minutes, whisking often to prevent sticking. Remove from heat, fold in butter and cheese, and season with salt and pepper.

2 cloves garlic, minced 1 tablespoon fresh thyme 2 bay leaves 1 cup diced tomatoes

Season pork to taste and serve over grits.

2 quarts pork or chicken stock 2 cups stone ground grits

Servings

6

(Recipe from chef Antoine Ware, Harold’s Restaurant, Bar & Terrace)

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JORDAN WINERY

Recipe Guide


HERB ROASTED PORK BELLY PORCHETTA

Ingredients

Directions

pork

RUB

8 pounds Niman Ranch skin-on pork belly 1/2 cup sel gris (grey sea salt), divided

In a small pan, toast peppercorns and fennel seed over medium heat (about 3 minutes). Place toasted spices in a grinder and pulse until fully ground. In a small bowl, combine ground spices with Aleppo pepper, fresh herbs, garlic paste and lemon zest. Set aside or refrigerate for up to 3 days.

RUB

PORK

1/3 cup peppercorns

Place the pork skin side up on a large cutting board. Tenderize the pork by “docking” or piercing the skin multiple times with a skin perforator tool or paring knife. This will speed crisping and render excess fat. Cover skin side with 1/4 cup salt. Flip the pork over and score the meat side diagonally, so it cooks evenly. Cover the meat side with 1/4 cup salt. Sprinkle and pat the rub on the meat side of the pork belly. Place the meat skin side up on a cooking grate or roasting rack and set the rack in a roasting pan or baking sheet. Refrigerate overnight to lightly cure the meat.

3 tablespoons fennel seed 2 tablespoons Aleppo pepper 2 tablespoons thyme, chopped 2 tablespoons sage, chopped 2 tablespoons rosemary, chopped 6-8 garlic cloves, zested into paste 2 lemons, zested (Meyer, if available) STUFFING

1 bunch baby fennel (or 2 regular-sized bulbs), chopped 2 shallots, chopped 2 tablespoons fennel pollen 2 lemons, thinly sliced (Meyer, if available) 2 tablespoons Jordan Extra Virgin Olive Oil

Servings

8-12

(Recipe from Jordan Winery)

STUFFING

Sauté fennel, shallots, fennel pollen and oil over medium heat until fragrant (about 2 minutes). Remove from heat and let cool before using. Stuffing can be modified according to taste; sautéed herbs with Picholine olives or dried fruits and chopped nuts are other favorites. To assemble the pork belly, place pieces of cooking twine (each about 20 inches in length) 3 inches apart on a cutting board or work surface. Remove meat from the refrigerator and pat dry of any moisture. Add stuffing and fresh sliced lemons to the center of the meat side. Roll the meat tightly from the short end into a compact roast shape. Transfer the rolled pork belly on top of the pre-set cooking twine and tie each piece of twine around the roast at 3-inch intervals. At this point, the roast may be prepared immediately, rested in the refrigerator for a minimum of 24 hours to further enhance flavor or may be frozen for up to three months. Roast at 325 F for approximately 2 1/2-3 hours to an internal temperature of 160 F. This is important or the belly will not be tender. Allow the meat to rest for 30 minutes at room temperature, then remove cooking twine before slicing. Serve with steamed vegetables.

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KERBEY LANE CAFE

Recipe Guide


BACON AND PEAR GRILLED CHEESE

Ingredients

Directions

2 slices panini bread

Cook pears on flat grill, 1 minute per side.

1/2 pear, sliced

Chop 3 slices of bacon.

1 portion aged white cheddar (1 ounce) 3 slices bacon, chopped 2 ounces garlic basil aioli

Top 1 slice of panini bread with aged white cheddar then grilled pear slices and bacon. Cover other slice in garlic basil aioli. Butter both sides of panini bread and place in panini press until crisp. Cut sandwich in half on the diagonal, stack and serve on an oval platter with side choice.

Servings

1

(Recipe from Kerbey Lane Cafe)

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MI DIA FROM SCRATCH

Recipe Guide


DUCK CARNITAS

Ingredients

Directions

DUCK CARNITAS

DUCK

3 to 4 duck legs or thighs

On sheet pans, spread out the duck and cover with duck fat, spices and salt. Cover with foil and roast for 2 1/2 hours at 300 F. Cool and remove meat, discarding fat.

1/2 cup of duck fat 2 tablespoons of Mexican oregano 1/4 teaspoon of cumin

Chile Morita Sauce

1 teaspoon of salt

8 garlic cloves

In a food processor, puree onion, garlic and water. Sauté onion puree with the sugar until it turns green-blue (approximately 10 minutes). Strain and reserve both liquid and puree. Combine onion puree and remaining ingredients—add liquid as needed.

1 cup of sugar

Pickled Onions

1/4 cup of water

Pickled Onions

Heat water in a large stockpot over high heat and bring to a rolling boil. Add onions and blanch for 30 seconds and remove immediately. Remove onions from bath, chill and blend all ingredients in a bowl, cover and strain. Refrigerate overnight.

4 sliced white onions blanched

TACOS

3 cups of fresh orange juice

Heat a sauté pan over medium heat. Add 1-1/2 teaspoons of duck fat then add shredded duck. Next, add 1 tablespoon of water and sauté until hot. Remove from heat and reserve. Heat a few flour tortillas and place on a plate. Add duck carnitas and top with pickled onions, chipotle sauce and cilantro.

Chile Morita Sauce

1 cup of chipotle puree 1-1/2 medium onions diced

3/4 cup of lime juice 1/4 cup of chopped cilantro

1-1/2 cups of fresh lime juice 1-1/2 cups of cider vinegar 10 garlic cloves 1/4 teaspoon of Mexican oregano 1/4 teaspoon of salt 1/2 teaspoon of pepper

Servings

12

(Recipe from chef Gabriel DeLeon)

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ERICA WILKINS

Recipe Guide


BUCATINI ALL’AMATRICIANA

Ingredients

Directions

3 ounces Bucatini noodles, dried

Bring a large pot of salted water to a boil.

2 cloves garlic, sliced thin

While water is heating up, cook lardons of guanciale in sauté pan to render the fat. Remove all but 1 tablespoon of guanciale fat, reserve for another use. Add sliced garlic and calabrese chili, sauté until soft (approximately 1 minute). Add the crushed San Marzano tomatoes and oregano leaves, simmer until thickened.

1 tablespoon oil cured calabrese chili peppers, sliced into rings 1 ounce guanciale, cut into lardons (3/4-inch wide) 4 ounces San Marzano tomatoes, crushed 1 teaspoon fresh oregano, leaves 2 tablespoon Pecorino Romano, grated

While sauce is simmering boil the Bucatini, stirring to make sure they don’t stick. Once the pasta is al dente, about 6-8 minutes, strain and add to sauce. Simmer the noodles in the sauce for 1 minute, adding pasta water if it becomes too thick.

black pepper

Finish the pasta by sprinkling the grated Pecorino Romano on top, grinding the black pepper to taste, and drizzling the olive oil.

extra virgin olive oil

Servings

1

(Recipe from chef Justin Rupp and Olive & June)

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AKAUSHI BEEF LASAGNA

Ingredients

Directions

1 pound pasta dough

Roll 4 pieces of pasta sheets as thin as paper. Boil it in hot water for about 1 minute to keep it al dente, then cool it in ice water.

1 pound Grana Padano, grated 1/2 pound Ricotta cheese

For the béchamel sauce, melt butter in a pot and add the flour mix then add hot milk. Season with salt and pepper. Cook the sauce for about 8-10 minutes until smooth and creamy. Add Ricotta cheese and cottage cheese.

1/2 pound cottage cheese 2 pounds ground Akaushi beef 4 ounces weight carrot

For the Bolognese sauce, sauté the chopped vegetables and olive oil in a pot. On a hot pan roast the grounded meat, add the vegetables, deglaze with wine, let it reduce. Add pomodoro sauce and simmer for 2 hours.

4 ounces weight celery 4 ounces weight yellow onion 1-1/2 cups cabernet sauvignon

For the lasagna, make 5 layers in a lasagna pan. For each layer place cooked pasta first, add béchamel and Bolognese sauce, sprinkle with Parmesan cheese. Last layer, put only béchamel and Parmesan cheese. Bake it in the oven for 40 minutes at 320 F.

2 pounds pomodoro sauce 1/2 pound all-purpose flour 1/2 pound unsalted butter 2 quarts whole milk

Servings

12

(Recipe from executive chef Maurizio Ferrarese and Quattro)

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KEVIN MARPLE

Recipe Guide


RACK OF LAMB PERSILLADE

Ingredients

Directions

2 large racks of lamb, Frenched

Heat oven to 375 F. Place the racks in a roasting pan, fat side up. Rub the tops with olive oil and sprinkle with salt and pepper.

extra-virgin olive oil (2 teaspoons on each rack) 1/2 cup Dijon mustard, mild 1-1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 cups loosely packed fresh parsley leaves

Place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they’re both finely minced. Add the breadcrumbs and process until combined. Coat lamb racks with Dijon mustard and then press the parsley mixture on top of the meat. Drizzle with the olive oil and roast for 18 minutes. Take the lamb out of the oven and allow it to rest for 15 minutes, cut in chops and serve.

1 tablespoon chopped garlic cloves (3 cloves) 1 cup fresh white bread

Servings

2

(Recipe from chef John Tesar, Knife Dallas)

91


PAD THAI (STIR-FRIED RICE NOODLES WITH CHICKEN AND SHRIMP)

Ingredients

Directions

3 pieces shrimp

Cook and stir all ingredients in skillet over medium heat.

3 ounces sliced chicken 1 ounce tofu 1 egg 1 teaspoon pickle relish 4 ounces rice noodles 3 ounces fish sauce

Servings

1

1 teaspoon sugar 1 ounce vinegar 2 teaspoons peanuts 1 cup bean sprouts 2 ounces garlic chive 1 lime

(Recipe from Junnajet “Jett” Hurapan, executive chef, Songkran Thai Grill) PRIME-LIVING.COM


SHEPHERD’S PIE

Ingredients

Directions

1-1/4 pounds ground beef

Cook ground beef until browned, drain oil from beef. Add carrots, cook for 5 minutes, then add garlic, onion, celery and seasoning. Cook for 10 minutes. Add gravy mix and beef base to water, mix well, add to beef mixture and simmer. Add peas and set beef mixture aside to cool.

1 cup diced onion 1 cup diced celery 1 cup diced carrot

Place 8 ounces of beef mixture into soufflé bowl and top with 1 ounce of the cheddar cheese. Add 4 ounces of mashed potatoes on top.

1/2 teaspoon minced garlic 1/2 tablespoon olive oil

Garnish with slice of tomato in center of pie.

1/2 teaspoon black pepper 1/2 teaspoon thyme 2 ounces pioneer gravy mix 1/2 tablespoon beef base

Servings

4-6

1-1/2 cups water 1/2 cup frozen peas 2 ounces mashed potatoes 1/2 ounce cheddar cheese 2 tomatoes

(Recipe from Sherlock’s Baker St. Pub & Grill)

93


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TEXAS DE BRAZIL

Recipe Guide


FEIJOADA (BRAZILIAN BLACK BEAN STEW)

Ingredients

Directions

1/2 pound smoked bacon, cut in 1-inch pieces

In a heavy-bottomed pan, over medium-high heat, fry the bacon in the oil and add the sausage and beef, cooking until nicely colored. Add the onion and garlic and cook for about 2 minutes.

2 tablespoons vegetable oil 1 pound Portuguese linguiรงa or Spanishstyle chorizo sausage or other hard, dry, smoked sausage, sliced

Add the water, beans, bay leaves and hot pepper, and simmer for about 45 minutes or until the beans are soft and the sauce is thick. Salt to taste.

1 pound beef sirloin, cut in 1-inch cubes

Serve with rice, collards and farofa.

1/2 onion, diced small 6 to 8 cloves garlic, peeled 1/2 gallon water (approximately) 2 pounds dry black beans, soaked overnight in water and drained 2 bay leaves

Servings

8

1 small hot chili pepper salt to taste

(Recipe from Texas de Brazil)

95


SLOW BRAISED SHORT RIBS

Ingredients

Directions

3 pounds short ribs

Pat dry short ribs on all sides using a paper towel. Whisk together the eggs with the milk in a small bowl. Combine both black peppers and salt in a separate bowl. Pass short ribs through egg wash and then black pepper mixture. Set aside.

2 whole eggs 1/4 cup whole milk 1-1/2 tablespoons freshly ground coarse black pepper 1 tablespoon ground black pepper 1-1/2 teaspoons coarse kosher salt 2 tablespoons olive oil 1 large carrot, chopped 1 medium white onion, chopped 6 large cipollini onions, peeled but intact

Heat oven to 375 F. Heat a Dutch oven over medium heat with oil for 2 minutes. Sear each short rib in the hot oil until golden on each side. Work in batches so not to overcrowd the pot. Place short ribs on a plate, covered and set aside. In the same pot, add carrot, both types of onions and celery and cook for 3 minutes. Add wine to deglaze along with water. Return short ribs to pot, making sure liquid covers the short ribs at least 3/4 of the way. Cover and place in oven. Braise until fork tender, about 3-3-1/2 hours. Check liquid level every hour. Add water if required. Note: This dish can be made up to 3 days ahead. Allow short ribs to cool completely the day of preparation and refrigerate until ready to use. Remove from refrigerator 30 minutes before reheating, covered, in a 350 F oven for 30-40 minutes.

1 large celery rib, chopped 1 cup red wine of choice 1 cup water

Servings

6

(Recipe from Backstreet CafĂŠ) PRIME-LIVING.COM


GARLIC MARINATED GRILLED FLANK STEAK WITH FRESH HERB AND OLIVE TAPENADE {pairing} Dreaming Tree Cabernet Sauvignon

Ingredients

Directions

1 whole flank steak, about 3 pounds

Whisk together marinade ingredients in bowl, transfer to appropriately sized, non-reactive container. Add steak and refrigerate for 1-4 hours, turning meat once.

Marinade

6 cloves garlic, minced 1/3 cup soy sauce

While meat marinates, mix all ingredients for tapenade and let sit for 20 minutes.

1/3 cup olive oil

Prepare and heat grill.

1/3 cup Worcestershire sauce

Remove steak from marinade. Using a paper towel, wipe excess marinade from meat.

1 teaspoon fresh black pepper Tapenade

3/4 cup black pitted kalamata olives, chopped 1-1/2 cups loosely packed mix of fresh herbs (basil, oregano, parsley, cilantro), roughly chopped 1 bunch scallion, sliced

Grill meat over medium-high heat for about 4 minutes per side until meat is nicely charred for medium-rare. Let meat rest for 5-10 minutes. Slice the meat across the grain, diagonally, in about 1-1/2-inch slices. Transfer meat to platter and drizzle tapenade over the steak and serve.

1/2 large white onion, small dice 3 tablespoons red wine vinegar 2 lemons, juiced 1/2 cup extra virgin olive oil

Servings

6-8

salt and pepper to taste

(Recipe from Dreaming Tree Wines)

97


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WOODBRIDGE

Recipe Guide


MERLOT CHILI

Ingredients

Directions

1 tablespoon olive oil

Heat olive oil over medium heat. Add next 3 ingredients and stir to coat with oil. Add lid and let the onions sweat for 3 minutes.

3 large cloves garlic, chopped finely 1 large jalapeño, chopped finely (remove seeds or omit completely if you don’t like spicy chili) 1 large yellow onion, chopped 1/2 pound hot Italian sausage, removed from casing 2 pounds ground 80-percent lean ground beef 1 tablespoon salt 1 tablespoon pepper

Servings

1 teaspoon cumin

8-10

1/2 teaspoon cayenne pepper 2 bell peppers, chopped 1 28-ounce can of whole tomatoes 1 15-ounce can whole kernel corn

Add meat and all spices and stir frequently until all meat is browned and cooked through, about 10 minutes. This will release a lot of moisture, so continue cooking until most of the moisture evaporates. You may have to ladle some out. Using your hands, crush the canned tomatoes over the pot. Add the entire can this way. Add the remaining canned goods. Lastly, add the Woodbridge by Robert Mondavi Merlot. Simmer with the lid on for at least 30 minutes, but up to 2 hours. Serve with your favorite chili toppings like sour cream, shredded cheese, chopped scallions, chopped jalapeño, tortilla chips or cornbread. Tip: Make chili up to 3 days before serving. Reheat individual portions in microwave-proof mugs, or store in the pot that you cooked it in and simply reheat the entire pot.

1 15-ounce can reduced sodium red kidney beans 1 15-ounce can low sodium black beans 1 cup Woodbridge by Robert Mondavi Merlot

(Recipe from Woodbridge)

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HAILEY WEST

Recipe Guide


STEAK & MUSHROOM PUDDING {pairing} Knob Creek Rye “Sage Advice� Old Fashioned

Ingredients

Directions

PASTRY

PASTRY

14 ounces self-rising flour

Place the chilled butter, suet, flour and a pinch of salt in a bowl, rubbing the flour into fat with your fingertips until it resembles breadcrumbs. Add enough chilled water until a dough like consistency is attained. Wrap in plastic wrap and put in fridge to chill until needed.

3 ounces unsalted butter 3 ounces shredded suet

Servings

1 teaspoon salt

6

1 teaspoon fresh thyme

MEAT FILLING

3 rashers of bacon, roughly chopped

Over medium heat, in a large, wide pan, heat the olive oil. Add the onion, mushroom and bacon, stir every now and again until onions are soft. Stir in the flour, bay, mace, allspice, Worcestershire sauce and tomato paste. Gradually add the stock a little at a time until fully incorporated. Add the steak and after 5 minutes turn to low. Simmer until steak is tender. Whisk in the redcurrant jelly and transfer the meat mix to a clean container to cool. Refrigerate.

1/2 teaspoon allspice

ASSEMBLY

1 teaspoon cracked black pepper MEAT FILLING

1-1/2 pounds chuck steak, cut into small dice-sized cubes

1/2 teaspoon bay leaves (ground) 1/2 teaspoon mace 1/2 teaspoon rosemary, chopped finely 1/2 teaspoon sage, chopped finely 2 tablespoons flat leaf parsley, chopped (a little stem is good too) 2 yellow onions, chopped finely 1 tablespoon redcurrant jelly 2 tablespoons plain flour 5 tablespoons Worcestershire sauce 3 tablespoons tomato puree 2 medium carrots, finely diced 4 sticks of celery, finely diced 5-6 button mushrooms

Spray a 6-cup ceramic pudding basin with pan spray. Roll out 75 percent of your dough on a floured surface into a large circle and then line your basin, leaving an inch hanging over the edge. Mix the meat filling, raw celery and carrots and all the herbs. Fill the pastry basin with the mix. Brush the outside rim and overlapping pastry lightly with water. Roll out the rest of the pastry and place it on top of the pudding. In a pinching motion squeeze together the two overlapping pieces of pastry. Cut a circle of wax paper wider than the basin and place on the basin lid. Cover with a foil round of the same dimension. Using a length of string, tie around the pudding leaving extra to use as a handle to remove from the dish after cooking. Find a deep saucepan and place the pudding in it, add enough hot water to come up no more than a third up the side of the basin. Place a tight fitting lid on top, boil for 30 minutes then reduce to a simmer for 2-1/2 hours, checking to top off water if needed.

(Recipe from Richard Knight, executive chef for Hunky Dory)

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GRILLED PORK CHOP WITH MASCARPONE POLENTA, GRILLED KABOB & AGRODOLCE SAUCE

Ingredients

Directions

8 thick, bone-in pork chops salt and pepper

Mascarpone Polenta

Mascarpone Polenta

1 unsalted butter 3 tablespoons minced onion 1 cup polenta 1 cup milk 3 cups water 1 cup mascarpone salt and pepper to taste Agrodolce Sauce

1/2 cup balsamic vinegar 1/8 cup dried sweet cherries 1/4 cup demi-glace 2 garlic cloves 1 small thyme sprig 1 cup julienned shallot (about 6 shallots) salt and pepper to taste 1/4 tablespoon olive oil 1/4 cup molasses

SautĂŠ onion in butter until translucent. Add polenta, water and milk and bring to a simmer. Whisk the polenta and cook, stirring often, for about 15-20 minutes or until light and creamy. Fold in the remaining ingredients and keep warm until ready to serve Agrodolce Sauce

SautĂŠ shallots over medium heat until soft, approximately 4-5 minutes. Add remaining ingredients and reduce by 1/3. Leftover sauce will last for 1 week if stored in refrigerator. Summer Vegetable Kabobs

Soak 16 bamboo skewers in water for about 20 minutes. Thread vegetables onto skewers alternating mushrooms, tomatoes, onion and zucchini. Brush olive oil and season with salt and pepper. Place on heated grill and cook for about 10-12 minutes. Serve immediately.

summer vegetable kabobs

2 cups cremini mushrooms, cut in halves 1 cup cherry tomatoes 1 red onion, cut into chunks 1 zucchini, sliced into 1-inch thick rounds 1 yellow zucchini, sliced into thick rounds kosher salt and freshly ground black pepper to taste (Recipe from Canopy)

Servings

8

103


KENNY & ZIGGY’S MEATLOAF

Ingredients

Directions

2 tablespoons corn oil

GRAVY

2 cups finely chopped onion

In sauté pan, heat oil and cook onions until caramelized. Add mushrooms and sauté lightly then add wine and reduce by half. Add demiglace and cook to desired thickness.

1 tablespoon finely chopped or crushed fresh garlic 7 slices challah bread, dried and made into crumbs

ASSEMBLY

Heat oven to 350 F. In a large skillet, heat corn oil and sauté onions until light golden brown. Add garlic at the last minute, and brown quickly. Remove to a bowl with a slotted spoon and refrigerate.

1-1⁄2 pounds ground beef 1 pound ground veal 2 eggs, beaten

Soften breadcrumbs with a little bit of water in a strainer. Squeeze out excess liquid. In a large bowl, thoroughly blend meats and breadcrumbs, working them together with your hands lightly. Add onion-garlic mixture and all remaining ingredients, and blend thoroughly.

1⁄3 cup fresh, finely chopped parsley 1⁄2 teaspoon rosemary (fresh or dried crushed) 1⁄2 teaspoon thyme (fresh or dried) 1 tablespoon ketchup 1-1⁄2 teaspoons salt 1⁄8 teaspoon freshly ground black pepper GRAVY

1 cup sliced button mushrooms

Place mixture in a loaf pan and score a crisscross design along the top with a knife. Bake for 50 minutes, pour off accumulated fat and continue baking for 20 minutes more. When serving, spoon some of the gravy over the meatloaf.

1 cup chopped onion 3 tablespoons olive oil 2 ounces Manischewitz wine or port 1 ounce demi-glace

Servings

4-6

(Recipe from delimaven/executive chef Ziggy Gruber, Kenny & Ziggy’s) PRIME-LIVING.COM


EGGPLANT PARMESAN

Ingredients

Directions

1/2 cup extra-virgin olive oil

Put olive oil in sauté pan and heat on mediumhigh heat. Place eggplant into the sauté pan. Fry evenly on both sides. Drain off excess oil onto paper towels. Dredge eggplant in the seasoned breadcrumbs, coating both sides.

6 pieces raw eggplant, sliced about 1/8-inch wide with skin on 1/2 cup Italian seasoned breadcrumbs 6 ounces marinara sauce

Place 2 ounces of marinara on bottom of a baking pan and cover with 2-3 slices of eggplant.

4 tablespoons Pecorino Romano cheese, grated

Add a generous amount of marinara, and 1 to 1 1/2 tablespoons grated Pecorino Romano.

1/3 cup mozzarella cheese, shredded

Repeat process of layering. Finish with the rest of the sauce, top with Romano and mozzarella cheese. Place in 350 F oven and cook until the mozzarella cheese is melted, approximately 10-12 minutes. Serve with a side of spaghetti with marinara.

Servings

1

(Recipe from D’Amico’s Italian Market Café)

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D’AMICO’S ITALIAN MARKET CAFÉ

Recipe Guide


MINESTRONE

Ingredients

Directions

1/2 pound cannellini beans, dry

In a large stockpot, heat vegetable stock until simmering. Add dry beans and cook at mediumhigh heat for 2-1/2 to 3 hours, or until beans are almost fully cooked. Add all vegetables, salt and peppers and cook for 30 minutes. Do not overcook vegetables. Serve in soup bowls with side of garlic bread.

1/2 pound borlotti beans (or cranberry beans), dry 4 ounces zucchini, diced 4 ounces yellow squash, diced 4 ounces carrot, diced 4 ounces celery, diced 2-1/2 ounces onion, diced 4 ounces green beans, raw, cut into 1/2-inch pieces 8 quarts vegetable stock 1/2 tablespoon salt, kosher pinch white pepper

Servings

6-8

pinch black pepper

(Recipe from D’Amico’s Italian Market Café)

107


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DELIMAVEN/EXECUTIVE CHEF ZIGGY GRUBER, KENNY & ZIGGY’S

PRIME LIVING

Recipe Guide


Kenny & Ziggy’s Chicken Matzo Ball Soup

Ingredients

Directions

1 whole chicken

Place all ingredients in a pot and cover with water. Let soup simmer for 1 hour and 15 minutes. Strain the soup, and discard everything solid except for the carrot and celery. Add salt and pepper to taste. Slice carrot and celery then toss into soup. Also add the chicken pieces if desired.

3 stalks celery 1 large whole onion, unpeeled (find one with a firm, golden-brown peel) 2 large whole carrots, peeled

Other options: Add cooked noodles, rice, kasha or matzo balls.

kosher salt to taste 1/4 teaspoon pepper

MATZO BALLS

1 bunch dill, cleaned and tied with a string 1 bunch parsley, cleaned and tied with a string MATZO BALLS

4 large eggs 1/3 cup schmaltz (rendered chicken fat) 1/4 teaspoon plus 1 tablespoon salt 1/4 teaspoon freshly ground black, or even better, white pepper 1-1/3 cups matzo meal

Servings

4-6

Crack the eggs into a large bowl and beat with a fork to mix thoroughly. Beat in the schmaltz, then add salt and pepper. Stir in the matzo meal, and then mix vigorously with a wooden spoon until completely blended and very stiff. Let stand for 30 minutes. It can be refrigerated, covered with plastic wrap, until ready to use. Up to 8 hours. Fill a large, wide pot 3/4 full with water. Add the remaining 1 tablespoon salt and bring to a boil over high heat. Wet your hands with cold water so the batter doesn’t stick to them, then holding and rolling the mixture between your palms, shape it into perfect balls about 1-1/4-inches in diameter. They will double in size when cooked. Gently place the matzo balls in the boiling water. When all has been added, decrease the heat so the water simmers briskly, but isn’t at a rolling boil. When the pot is covered, cook for 25 minutes, preferably without removing the pot lid. Remove the cooked matzo balls with a slotted spoon. Serve in hot chicken soup.

(Recipe from delimaven/executive chef Ziggy Gruber, Kenny & Ziggy’s)

109


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EXECUTIVE CHEF CAMRON WOODS, LAS CANARIAS & OSTRA

PRIME LIVING

Recipe Guide


RUSTIC TURKEY STEW WITH POTATO AND CORNBREAD DUMPLINGS

Ingredients

Directions

STEW

STEW

1 quart leftover turkey gravy

1 cup leftover cooked green beans

Heat the gravy over low heat in a stockpot. Add chicken broth to achieve desired consistency (less broth for a thicker stew, more if you like it a bit thinner). Add turkey and vegetables. Allow to simmer for about 30 minutes.

2 cups chopped leftover turkey

DUMPLINGS

1 cup leftover cooked carrots

2 cups (approximately) chicken broth 1 tablespoon fresh chopped sage DUMPLINGS

1 cup leftover mashed potatoes

Combine the cold mashed potatoes and cornbreadcrumbs in a food processor. Next add the eggs and baking soda. Allow to cool for 30 minutes in refrigerator. Next scoop spoonful size amounts of the dough into the simmering stew. Allow to simmer an additional 30 minutes. Add the chopped sage and serve immediately.

1 cup crumbled leftover cornbread 2 eggs 1 tablespoon baking soda

Servings

8

(Recipe from executive chef Camron Woods, Las Canarias & Ostra located at Omni La Mansiรณn del Rio and Mokara Hotel & Spa)

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EXECUTIVE CHEF/OWNER, JOHN WATT, PREGO

Recipe Guide


PENNE ALL’AMATRICIANA

Ingredients

Directions

2 tablespoons extra-virgin olive oil

In sauté pan, heat the oil over medium heat. Add pancetta and cook slightly, about 1-2 minutes, then add onions and cook until translucent. Add garlic and sauté until it is slightly cooked no more than 1 minute, then add wine and incorporate. Add tomato sauce and oregano, season to taste with salt, black pepper and red pepper flakes.

1 pound cooked penne 8 ounces chopped Pancetta or Guanciole 1/2 cup finely diced white onion 2 tablespoons finely diced garlic

When the sauce begins to boil, warm the cooked pasta in a hot bath, drain and toss in the tomato mixture. Divide between 4 bowls, grate some grana or Parmigiano-Reggiano over the pasta and serve.

2 tablespoons white wine 2 cups tomato sauce (basil, garlic, san marzano tomatoes) few pinches of fresh oregano sea salt cracked black pepper

Servings

red pepper flakes

4

1/4 cup grated grana padana or Parmigiano-Reggiano cheese

(Recipe from executive chef/owner John Watt, Prego)

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EXECUTIVE CHEF/OWNER, JOHN WATT, PREGO

Recipe Guide


Penne Norma

Ingredients

Directions

1 each eggplant, peeled, sliced in 1/4-inch; soak in salt water for 2 hours; rinse in cold water then grill on a wood grill and cut in small cubes

SautĂŠ the eggplant with garlic and extra-virgin olive oil, add the roma tomato and capers. Finish with the tomato sauce and a dash of wine. Let cook for 2 or 3 minutes, toss the sauce with the penne and ricotta salata then serve.

4 4-ounce servings of cooked penne pasta 1 tablespoon capers 1 cup Roma tomato basil sauce (use canned Italian tomato) 1/2 cup ricotta salata 1/2 cup tomato (peeled and seeded) 4 teaspoons chopped fresh garlic

Servings

4

2 tablespoons extra virgin olive oil splash of white wine (pinot grigio) sea salt and fresh ground pepper

(Recipe from executive chef/owner John Watt, Prego)

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CHEF KENTEN MARIN, SHADE RESTAURANT

Recipe Guide


SHRIMP AND GRITS WITH CREOLE CORN SALSA

Ingredients

Directions

20 U16/20 shrimp salt and pepper micro cilantro for garnish

Shrimp Marinade

Shrimp Marinade

Combine Panca Pepper paste and rice wine vinegar in blender; drizzle in olive oil with blender running until emulsified.

1 cup Panca Pepper paste

CREOLE CORN SALSA

2 cups rice wine vinegar

Combine all ingredients in a bowl and chill.

1 cup olive oil

GRITS

CREOLE CORN SALSA

1 cup roasted corn kernels 1/2 cup diced seedless tomatoes 1/4 cup diced red onion 1 teaspoon minced garlic 1/4 cup diced, roasted poblano pepper 1 tablespoon extra-virgin olive oil 2 teaspoons fresh lime juice 2 teaspoons cane vinegar 2 teaspoons Creole seasoning 1 teaspoon salt 1/4 teaspoon black pepper Grits

2 cups stone-ground yellow grits 4 cups milk 1 cup mascarpone cheese 3/4 cup unsalted butter salt and pepper to taste chili oil

2 cups vegetable oil 2 cups arbol chile

Soak the grits in water overnight; drain. Add milk and grits in a pot and cook at low temperature for approximately 30 minutes. Add butter, mascarpone, salt and pepper and mix well. CHILI OIL

Heat the oil to 200 F, pour oil over peppers and let sit overnight. Strain oil before using. assembly

Brush shrimp with marinade, salt and pepper to taste and grill. To serve: Cover 3/4 of the dinner plate or bowl with a bed of grits and the remaining with creole salsa. Place the grilled shrimp over the grits, drizzle with chili oil and garnish with micro cilantro.

Servings

4

(Recipe from chef Kenten Marin, Shade Restaurant)

117


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JESSICA SEPKOWITZ

Recipe Guide


MAMA’S TAMALE PIE

Ingredients

Directions

Vegetables

Vegetables

1 pound shallots, peeled, fine julienne 1/4 pound shishito peppers (or seeded jalapeños) finely sliced 2 ounces carrots, peeled 4 cups white distilled vinegar 1-1/3 cups water 1-1/3 cups sugar 1 tablespoon kosher salt Servings CORNBREAD

1 large egg 1 cup melted butter 1/4 cup extra-virgin olive oil 1 cup whole milk 2/3 cup all-purpose flour 1 cup yellow cornmeal 1 tablespoon baking powder 3 tablespoons sugar 1 teaspoon kosher salt

6-8

Chicken Chili

5 ounces dry ancho chiles 5 ounces dry guajillo chiles 1 ounce dry chipotle chiles 1 cup coffee, freshly brewed 2 tablespoons canola oil 2 pounds yellow onion, finely chopped 2 ounces garlic, minced 5 pounds ground chicken 1/4 ounces fresh oregano, whole leaves 1 ounce cilantro, stems only, minced 1/4 cup ground cumin 12 ounces Mexican beer 1 quart tomato juice 2 tablespoons red wine vinegar salt to taste

Place your vegetables in a large pickle jar or food storage container. Bring the vinegar, water, sugar, and salt to a boil and carefully pour it over the vegetables. Allow the pickles to cool on the counter until safe to handle. Put the lid on and transfer to the refrigerator. When the pickles are cold, they’re ready. CORNBREAD

In a mixing bowl, combine eggs, butter and olive oil and stir with a wire whisk until thoroughly mixed. Next add the milk and fully combine. In a separate mixing bowl, using a dry whisk combine flour, cornmeal, baking powder, sugar, and salt and mix until all dry ingredients are fully sifted. Add the dry mixture to the wet mixture and fold until the dry ingredients are just mixed in. Do not over mix as this will toughen up your cornbread. Set aside until needed. Chicken Chili

Remove the seeds and stems from the anchos and guajillos and just the stems from the chipotles. Submerge them in boiling water until they are completely soft. Remove them from the liquid and transfer them to the food processor, add the coffee and blend until smooth. Reserve. In a large pot add the canola, onion, garlic and allow to sweat until onions are fully cooked and translucent. Add the chicken, oregano, cilantro, and cumin and cook on medium-high heat until the chicken is fully cooked. Add the beer, tomato juice, red wine vinegar and chopped brisket and simmer very gently on the corner of the grill for 1 hour. Season to taste with salt. Heat oven to 375 F. While the chili is still hot, pour it into your biggest iron skillet. Put dollops of the cornbread batter over the top of the chili making sure to leave a little space between each dollop to allow steam to escape. Bake for 20–30 minutes, until the cornbread is beginning to brown and passes the toothpick test.

(Recipe from Daniel Menchaca and The General Public)

119


Hot.

some like it

THE HATCH COLLECTION These decadent cookies and crackers, featuring the coveted Hatch Chile pepper, are available for a limited time only at select specialty stores. Discover more deliciousness at SalemBaking.com. ~ s i nce 1 930~ PRIME-LIVING.COM


desserts

Recipes for desserts can be found on pages 122-147

121


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CHELSIE JANGORD, IN-HOUSE CHEF AT DANDIES MARSHMALLOWS

PRIME LIVING

Recipe Guide


PUMPKIN PARFAITS

Ingredients

Directions

1-2 cups of Dandies Pumpkin Marshmallows

In a saucepan on medium-low heat, combine pumpkin pie filling, coconut cream, maple syrup and pumpkin pie spice. Stir and let cook for 5 minutes. Remove from heat and set aside. In a stand mixer combine brown sugar and cream cheese. Whip until thoroughly combined.

1 30-ounce can of pumpkin pie filling 1/2 cup coconut cream 1 tablespoon maple syrup 1 tablespoon pumpkin pie spice 1 package of vegan cream cheese

In a cup or small ice cream dish, scoop a layer of pumpkin mixture and add a layer of cream cheese on top. Sprinkle on a handful of marshmallows and repeat the layers. Garnish with pumpkin seeds and cookies.

1/2 cup brown sugar raw pumpkin seeds, optional garnish cookies, optional garnish

Servings

4-6

(Recipe from Chelsie Jangord, in-house chef at Dandies Marshmallows)

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CHELSIE JANGORD, IN-HOUSE CHEF AT DANDIES MARSHMALLOWS

PRIME LIVING

Recipe Guide


S’MORES TRUFFLES

Ingredients

Directions

8-10 Dandies Mini Marshmallows

In a saucepan on low heat, combine chocolate chips, salt, coconut milk and coconut oil. Stir until completely melted. Pour into a bowl and let set in the refrigerator.

5 Nabisco Original Graham Crackers, crushed into crumbs 1 10-ounce bag of vegan chocolate chips 1/4 cup coconut oil 3 tablespoons coconut milk

Once pliable use an ice cream scoop to scoop out a ball of chocolate. Stick a marshmallow in the middle, and roll into the shape of a ball. Roll the ball in the graham cracker crumbs. Repeat with the rest of the mixture.

pinch of sea salt

Servings

10

(Recipe from Chelsie Jangord, in-house chef at Dandies Marshmallows)

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FRANK’S AMERICANA REVIVAL

Recipe Guide


WHITE CHOCOLATE BREAD PUDDING WITH BOURBON SAUCE

Ingredients

Directions

1-2 each baguettes

Heat oven to 350 F.

3 cups white chocolate chips

Fill a 2-quart pan with water and bring to a boil, placing the chocolate in a metal mixing bowl and melt over the water in the pan. Combine the milk and cream in a separate sauce pan and bring to a low boil. Whisk the egg yolks, vanilla and sugar in a separate bowl until fluffy. Slowly pour the cream mixture over the eggs whisking constantly to prevent from scrambling. Slowly combine the chocolate and cream mixture to incorporate, add the bread and soak.

2 cups whole milk 1-1/2 quarts heavy cream 6 each egg yolks 1-1/2 cups sugar 1-1/2 tablespoons vanilla extract 1 bourbon sauce, recipe follows Bourbon Sauce

Spray a 9-by-13-inch oven-safe dish with nonstick spray and pour in the bread mixture. Bake for 45 minutes until set. Remove from oven and let cool. Serve warm with bourbon sauce.

1 cup white chocolate chips

Bourbon Sauce

1 cup heavy cream

In a 1-quart sauce pan set over medium heat, simmer bourbon to reduce in half.

1 cup bourbon vanilla to taste

Servings

12

(Recipe from Frank’s Americana Revival)

Add heavy cream and white chocolate chips then simmer until chocolate is fully melted. Whisk to blend until smooth. Remove from heat and serve on plate or bowl along with bread pudding. Garnish and serve.

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IVY KITCHEN

Recipe Guide


SOUTHERN PECAN PIE

Ingredients

Directions

Pecan Pie Dough

Pecan Pie Dough

1 cup cream cheese

Combine the cream cheese and butter together with your hands until well-blended. Add the flour and salt and mix together to form a smooth dough.

1-1/2 cups butter (softened)

Form the dough into a rectangle, approximately 1-1/2-inches thick. Wrap the dough in plastic wrap and refrigerate for at least a half hour.

2 cups all-purpose flour 1/2 teaspoon kosher salt

Remove the dough and cut into 2-ounce portions. Shape into a disk. Flatten dough into 1/8-inch-thick pieces. Place the flattened dough into a nonstick sprayed large muffin tin (6-ounce muffin tins).

Pecan Pie Filling

12 eggs 6 cups dark brown sugar 1/2 cup melted butter, room temperature (stir before measuring)

After all the tins are full, place in the freezer for 10 minutes to set while making the filling. Pecan Pie Filling

Combine all the ingredients and mix until wellcombined.

1 tablespoon vanilla extract 1/2 teaspoon kosher salt

Remove the chilled pie doughs from the cooler.

4-1/2 cups pecan pieces

Heat oven to 325 F.

1-1/2 cups chocolate chips

Stir the filling again before portioning. Ladle 4 ounces of filling into the chilled doughs.

Servings

18

Place the muffin tins on a sheet pan and place in the oven; bake for approximately 25-30 minutes until the filling is set and the crusts are golden brown. Remove the baked pies from the oven, serve warm or let cool and warm before serving later. Serve with whipped cream, finely chopped chocolate, vanilla ice cream and/or caramel sauce.

(Recipe from chef Jason Hoffman)

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JORDAN WINERY

Recipe Guide


CHOCOLATE MOUSSE

Ingredients

Directions

30 ounces 68-percent bittersweet chocolate discs/pieces

In a double boiler, gently heat bittersweet chocolate (chopped or discs/pieces), stirring constantly until melted. Chocolate will be melted at 120 F. Reserve. In a non-reactive bowl, whip cream to soft peaks and reserve.

32 ounces heavy whipped cream 15 ounces sugar

In a heavy-bottomed sauce pot over medium heat, combine sugar and water and heat to a soft-crack stage (282 F). In a stainless steel or copper bowl, beat yolks until thickened and then slowly pour sugar-water into yolks.

1 cup water 18 large egg yolks

Servings

12

Gently fold whipped cream into yolk mixture. Once the whipped cream is fully incorporated, gently fold in the tempered chocolate, reserving 3 ounces for the drizzle. Pour mousse into individual bowls or one large, decorative bowl. Drizzle reserved chocolate over the top and refrigerate for a minimum of 1 hour. Mousse may be kept refrigerated for up to 48 hours.

(Recipe from Jordan Winery)

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ROOST

Recipe Guide


SAFFRON-CHAI TART RECIPE

Ingredients

Directions

1 quart heavy cream

Heat oven to 375 F. Place a pie pan or a heatproof dish filled with water on the bottom rack or bottom of the oven.

1 quart half-and-half 8 eggs

Crack eggs in a bowl and whisk, set aside.

1/2 quart brown sugar

In a large sized mixing bowl, gently mix the rest of the ingredients until incorporated. Add the eggs and mix again until smooth and consistent.

pinch of nutmeg pinch of cinnamon pinch of salt 1 small packet of gelatin 1/2 cup of chai syrup 2 tablespoons of saffron diluted in 4 tablespoons of warm water for 20 minutes, optional

Ladle 3 ounces of the mixture into a tart shell that’s on a parchment paper-lined baking sheet. Repeat as many as needed. Bake tarts in oven for 20-30 minutes until slightly wobbly in the middle. Remove and allow to cool for 10 minutes. Serve tarts with a dollop of whipped cream and a mint sprig.

4 ounce tart shells (can buy these in the frozen section of the grocery store)

Servings

20

(Recipe from Roost)

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THE CARILLON

Recipe Guide


SWEET POTATO BREAD PUDDING WITH BOURBON CARAMEL SAUCE

Ingredients

Directions

Bread Pudding

Bread Pudding

3 cups stale bread or croissants

Heat oven to 350 F.

2 cups cream

Take a 9-inch cast iron skillet and lightly spray with pan spray. Tear apart the bread into large chunks and place in skillet.

4 whole eggs

In a bowl, combine all the remaining ingredients and stir until thoroughly combined. Pour the custard mixture over the bread and let sit for 30 minutes to give the bread time to absorb. Cover with foil and bake for approximately 1 hour until the custard is almost set and not runny.

1/4 cup sugar 1/2 teaspoon vanilla 1/2 teaspoon ground cinnamon 1/4 teaspoon nutmeg

Caramel Sauce

1/4 teaspoon ground cloves 1-1/2 cups cooked mashed sweet potatoes Caramel Sauce

2 cups sugar 3 cups heavy cream

In a sauce pot, add sugar with just enough water to make wet sand. Cook the sugar over medium heat until it begins to turn brown in color. Carefully and slowly pour heavy cream into pot—it will bubble up very aggressively—and stir until all sugar is dissolved. Add bourbon. Pour mixture over pudding.

1/4 cup bourbon

Servings

6-8

(Recipe from The Carillon)

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SMOKED BACON APPLE BREAD PUDDING

Ingredients

Directions

4 strips bacon, cut crosswise into 1/4-inch slivers

In a bowl, whip the eggs and cream together.

3 pounds crisp, sweet apples (honey or galas) 1/3 cup packed light or dark brown sugar 1/2 cup butter 1 teaspoon finely grated lemon zest 1 teaspoon ground cinnamon 2 tablespoons bourbon 3 quarts heavy cream 10 eggs 2 cups light or dark brown sugar

Render bacon in sautĂŠ pan, when semi-crispy add apple, butter and sugar. Cook gently until apples are almost soft, set aside and let cool. Then add cream mixture to all remaining ingredients as well as the cooled apple mix. Note: It is a good idea to reserve some cream mix to add later if the bread soaks up too much liquid. You want it a little soupy. The cream is the glue that holds it all together. Spray a 2-inch baking pan and add the mixture to the pan evenly. Cover with foil and bake at 400 F for 30 minutes. Then uncover and bake for an additional 12 minutes to brown on top. Serve immediately.

5 cups of stale bread (large dice) pinch of salt vanilla ice cream for serving

(Recipe from TRIO New American Cuisine)

Servings

8-10

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WOODBRIDGE

Recipe Guide


CALIFORNIA CHOCOLATE BARK {pairing} Woodbridge by Robert Mondavi Cabernet Merlot

Ingredients

Directions

4 ounces semisweet chocolate chips

Spread a large piece of parchment paper over a sheet pan.

12 ounces dark chocolate chips 1 cup whole roasted nuts (your favorite) 1 cup of your favorite dried fruit (figs, apricots, cherries, cranberries) 2-3 tablespoons sea salt

Servings

10-12

Chop nuts and halve or quarter dried fruit based on its size. Add all chocolate to a microwave-proof bowl. In 30-second intervals, microwave the chocolate, quickly remove and stir, then return to the microwave for 30 seconds until the chocolate is completely melted (about 3 minutes). Acting quickly, pour the melted chocolate out onto the parchment paper in a rectangle. Allow the chocolate to rest for about 30 seconds, then sprinkle nuts and fruit over the chocolate. Let chocolate cool for another 2 minutes, then sprinkle sea salt over top. Set aside for about 2 hours or until firm. Do not put in the refrigerator to speed firming—the chocolate will gray. Chop or break the bark into pieces. Store in an airtight container in a cool place for up to one week and serve at room temperature. Entertaining Tip: This recipe is fun because you can customize it to suit your preferences. Here, we use cashews, dried cherries and dried figs— all native California ingredients.

(Recipe from Woodbridge)

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BACKSTREET CAFÉ

Recipe Guide


BUTTERSCOTCH BREAD PUDDING

Ingredients

Directions

1 1-pound loaf of Brioche bread

Heat oven at 325 F.

2 cups water

Trim off the crust and cut Brioche into 1/2-inch cubes. Place bread cubes onto a sheet pan and toast for 15 minutes. Remove from heat and cool.

1-3/4 cups tightly packed brown sugar 1 cup granulated sugar 4 4-ounce sticks unsalted butter 1/3 cup butterscotch liquor 5 cups heavy cream 5 cups whole milk 8 egg yolks 4 whole eggs

Servings

8-10

Butterscotch-Caramel Sauce

1-1/4 cups granulated sugar 1/4 cup water 2 cups heavy cream 1 cup whole milk 1 4-ounce stick unsalted butter 3/4 cup butterscotch liquor

(Recipe from Backstreet CafĂŠ)

Combine water and both sugars in a saucepan and bring to a boil over medium heat. Boil until acquiring a light caramel. Add butter and melt. Reduce heat to mediumlow and stir in liquor, cream and milk. Bring to a simmer. Remove from heat. Whisk together the yolks and eggs in a separate bowl. Temper with the hot caramel-cream liquid by adding 1 cup of the liquid in a steady stream while whisking constantly. Return liquid to the pan and whisk to combine. Strain the hot custard into a large bowl. Add bread cubes to the custard and soak for 5 minutes. Transfer soaked cubes into a 9-by-13-inch baking dish, pushing down on the bread to make sure it is even and wellpacked. Place in a roasting pan and fill with enough water to cover 3/4 of the way. Place in oven and cover with a sheet pan. Do not use foil. Bake until set, 1 hour and 20 minutes. Uncover and bake 10 minutes more to dry the top. Remove from water bath and let stand for 30 minutes. Serve warm with a drizzle of the butterscotch-caramel sauce. Butterscotch-Caramel Sauce

Combine sugar and water in a medium saucepan. Bring to a boil over medium-high heat until acquiring a blond caramel color. Add the cream and milk in a steady stream whisking constantly. Reduce heat to medium-low and add the butter. Bring to a gentle simmer and continue simmering for 15 minutes. Remove from heat and whisk in the butterscotch liquor. Serve warm.

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FOUR ROSES BOURBON

Recipe Guide


FOUR ROSES BOURBON SCENTED BROWNIES

Ingredients

Directions

5 ounces semisweet chocolate, chopped

In a double boiler melt chopped chocolate and butter. Remove from heat and whisk in cocoa and sugar. Then add the vanilla and each of the eggs, one by one. Stir in flour then add the Four Roses and stir again.

1 stick unsalted butter 2 tablespoons cocoa 1 cup sugar

Place in greased brownie pan and bake at 325 F for approximately 35 minutes. To test if the brownies are done, insert a toothpick—when you pull it out of the batter it should be wet with a little bit of the brownie mixture adhering to the toothpick.

1 teaspoon vanilla 3 large eggs 3/4 cup cake flour

Cut into 2-by-2-inch squares when cooled.

3 ounces Four Roses Bourbon (Yellow Label or Small Batch)

Servings

12

(Recipe from Rick Rodgers and Four Roses Bourbon)

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COOK HALL

Recipe Guide


SOUTHERN STYLE PECAN PIE

Ingredients

Directions

Pie Crust

PIE CRUST

2-1/2 cups all-purpose flour

Mix dry ingredients, then add butter until the mix forms into a coarse meal. Slowly add water to form moist clumps. Turn dough out onto floured surface and form into two balls, flattening both into disks. Chill for 2 hours before making pies or dough will keep until next day.

1 tablespoon sugar 3/4 teaspoons salt 1 cup chilled unsalted butter, cubed

PECAN PIE

6 tablespoons ice water Pecan Pie

1 cup sugar

Boil sugar and corn syrup for 3 minutes, then cool. Lightly beat eggs and temper sugar/syrup into eggs. Mix in butter, vanilla, and pecans and pour into crust. Bake at 350 F until set (about 50 minutes).

1-1/2 cups dark corn syrup 4 whole eggs 1/4 cup butter 1-1/2 teaspoons vanilla 1-1/2 cups pecan pieces

(Recipe from Cook Hall)

Servings

6-8

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MARK WEST

Recipe Guide


MARK WEST CARAMEL APPLE GALETTE

Ingredients

Directions

DOUGH

To make the dough, add flours, sugar and cold butter to food processor. Pulse several times, until the mixture resembles coarse meal. Add 1 tablespoon of water at a time and continue pulsing the mixture until it holds together when squeezed, but is not sticky.

2 cups all-purpose flour 1/2 cup spelt flour 1 tablespoon granulated sugar 2 sticks (1 cup) salted butter, cubed, very cold 1/2 cup ice water FILLING

1/4 cup sugar 1 tablespoon Mark West Pinot Noir 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon allspice 2 large Honeycrisp apples

Servings

4-6

(Recipe from Mark West)

Turn the dough out onto a floured surface and gently gather into a ball. Flatten into a disk, wrap in plastic wrap and refrigerate for 30 minutes. Meanwhile, combine sugar and pinot noir in a large saucepan and heat over medium heat for 8-10 minutes or until a dark amber caramel is achieved. Add the spices and apples and toss to combine. Continue cooking for 5-6 minutes or until apples have softened. Allow to cool. Heat oven to 375 F. Place dough ball on a floured surface and use a rolling pin to roll into a circular 1/4-inch thick shape. Transfer dough to a parchment-lined sheet pan. Place cooled apples in the center of the dough, leaving a 1-inch border on all sides. If there is excess caramel in the pan, reserve it but do not place on the dough. Fold the border of the galette up toward the center, crimping and pinching it as you go. Cook for 40-50 minutes or until the crust is golden brown. The apples may ooze out of the crust a bit. Serve warm or at room temperature.

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drinks

Recipes for drinks can be found on pages 150-183

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CHELSIE JANGORD, IN-HOUSE CHEF AT DANDIES MARSHMALLOWS

PRIME LIVING

Recipe Guide


PEPPERMINT DANDIES HOT COCOA

Ingredients

Directions

1 handful of Dandies Peppermint Marshmallows

In a saucepan, on medium heat combine milk, cocoa powder, sugar and peppermint extract. Whisk until all clumps have dissolved. Bring to a boil then remove from heat.

4 tablespoons cocoa powder 2 cups non-dairy milk 4 tablespoons sugar 1/2 teaspoon peppermint extract

Optionally, dip the rim of a mug in melted chocolate, then into the crushed peppermint candies. Fill with hot cocoa and top with Dandies Peppermint Marshmallows.

crushed peppermint candies, optional garnish melted chocolate, optional garnish

Servings

2

(Recipe from Chelsie Jangord, in-house chef at Dandies Marshmallows)

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ETOILE CUISINE ET BAR

Recipe Guide


WARM POMEGRANATE PUNCH

Ingredients

Directions

3 oranges

In a small bowl, take the peel of oranges and lemons. Add sugar. Let peels and sugar rest together for about an hour.

2 lemons 1/2 cup sugar 16 ounces of POM pomegranate juice 4 cloves 2 cinnamon sticks

After an hour add entire content of the bowl into a large saucepan. Add pomegranate juice and the juice from the spent oranges and lemons (be sure to strain your juice). Then, add cloves, cinnamon sticks, allspice berries and freshly grated nutmeg. Heat slowly, to dissolve the sugar. Next, add honey (more or less to taste).

5 allspice berries 1 teaspoon freshly grated nutmeg 1/2 cup of honey 3/4 cup of good cognac 1/4 cup of dry curacao or a good orange liquor

Transfer warm punch into a slow cooker and set on warm. At this point you have a nonalcoholic punch. To spike the punch add cognac and dry curacao or a good orange liquor (not triple sec). Serve in punch cups or coffee mugs and garnish with sliced almonds, orange wheels and pomegranate seeds.

Servings

1-2

(Recipe from Kimberly Paul, beverage manager at Etoile Cuisine et Bar)

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AMERICAN BORN MOONSHINE

Recipe Guide


GINGER SNAP

Ingredients

Directions

2 ounces American Born Moonshine Apple Pie

Pour in glass over ice, stir well.

4 ounces ginger ale

Servings

1

(Recipe from American Born Moonshine)

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AMERICAN BORN MOONSHINE

Recipe Guide


HARVEST MOON

Ingredients

Directions

2 ounces American Born Moonshine Apple Pie

Pour all ingredients into mug. Microwave for 3045 seconds. Sprinkle cinnamon on top.

4 ounces apple juice

Servings

1

(Recipe from American Born Moonshine)

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AMERICAN BORN MOONSHINE

Recipe Guide


TENNESSEE TODDY

Ingredients

Directions

1 ounce American Born Moonshine Apple Pie

Coat the bottom of the mug with honey. Add the Apple Pie Moonshine and the juice of the lemon quarter. Add tea bag to cup of water and microwave for 1 minute. Pour the steaming tea into the mug and stir.

1 tablespoon honey 1/4 lemon 1 cup hot water 1 tea bag

Servings

1

(Recipe from American Born Moonshine)

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AMERICAN BORN MOONSHINE

Recipe Guide


THE FLYING SQUIRREL

Ingredients

Directions

1-1/4 ounces American Born Moonshine Original

Shake first 3 ingredients with ice and strain into glass. Top with apple cider, add pinch of cinnamon. Serve over ice.

3/4 ounce honey syrup (half honey, half water) 1/2 ounce lemon juice 1/2 ounce apple cider pinch of cinnamon

(Recipe from American Born Moonshine)

Servings

1

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KNOB CREEK

Recipe Guide


KNOB CREEK “SAGE ADVICE” OLD FASHIONED

Ingredients

Directions

1-1/2 parts Knob Creek Rye Whiskey

Combine in a rocks glass with ice. Stir. Garnish with 2 sage leaves and a cherry.

1/2 part Dekuyper Cranberry Cordial 2 sage leaves, bruised

Servings

1

(Recipe from Knob Creek Straight Rye Whiskey)

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BLADE AND BOW KENTUCKY STRAIGHT BOURBON WHISKEY

PRIME LIVING

Recipe Guide


THE 5 KEYS

Ingredients

Directions

1-1/2 ounces Blade and Bow Kentucky Straight Bourbon Whiskey

In a coupette glass, add all ingredients. Garnish with a cherry.

3/4 ounce Sweet Vermouth 1/4 ounce Cynar 1/4 ounce Maraschino Cherry Liqueur

Servings

1

(Recipe from Blade and Bow Kentucky Straight Bourbon Whiskey)

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BULLEIT BOURBON

Recipe Guide


HOTTY TODDY

Ingredients

Directions

1-1/3 ounces Bulleit Bourbon

In a saucepan over medium heat, stir together honey and water until honey dissolves. Add cloves and cinnamon, increase heat slightly and then simmer 15 minutes, stirring occasionally.

1/2 ounce lemon juice 1/2 ounce clove and cinnamon infused honey

Refrigerate syrup until cold, about 2 hours. Syrup will last a week if kept covered and refrigerated.

1/4 ounce fresh ginger juice Clove and Cinnamon Infused Honey

Top with hot water and garnish with a cinnamon stick and a clove-studded orange peel.

6 ounces honey 4 ounces water 2 cinnamon sticks 2 tablespoons cloves

Servings

1

(Recipe from Bulleit Bourbon)

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CIA AT SAN ANTONIO

Recipe Guide


SPARKLING HOLIDAY PUNCH

Ingredients

Directions

3/4 ounce Canton Ginger Liqueur, or similar

Into a flute or wineglass, add all ingredients. Recipe may be adjusted for quantity.

1-1/2 ounces tangerine juice

Note: Regarding bitters, anything with citrus or warm baking spices will fit the bill.

dash of Scrappy’s Cardamom Bitters 2 cranberries (they float its fun!) 3 ounces dry sparkling wine

Servings

1

(Recipe from The Culinary Institute at San Antonio)

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GEORGE DICKEL WHISKY

Recipe Guide


UNCLE GEORGE’S CIDER

Ingredients

Directions

1-1/3 ounces George Dickel Rye

Boil apple cider. Add cinnamon, clove and star anise to the cider. Pour into a mug. Add rye then dash of bitters. Stir. Garnish with rosemary.

3 ounces boiled apple cider with cinnamon, clove and star anise dash of Dale DeGroff’s Pimento Bitters rosemary for garnish

Servings

1

(Recipe from George Dickel Whisky)

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I.W. HARPER BOURBON

Recipe Guide


I.W. Harper Old Fashioned

Ingredients

Directions

1-1/3 ounces I.W. Harper Kentucky Straight Bourbon Whiskey

Place all ingredients in an old-fashioned glass with ice. Garnish with orange twist and cherries.

spoon of brown sugar dash of Angostura Orange Bitters 2 dashes aromatic bitters housemade cherries orange twist

(Recipe from I.W. Harper Bourbon)

Servings

1

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I.W. HARPER BOURBON

Recipe Guide


THE BEELZEBUB

Ingredients

Directions

1-1/3 ounces I.W. Harper Kentucky Straight Bourbon Whiskey

Add all ingredients to shaker with ice. Shake and strain into a coupette.

3/4 ounce lemon juice 1/2 ounce Orgeat 1/2 ounce Lucano Amaro 1/2 ounce Mezcal

Servings

(Recipe from Eric Ribeiro and I.W. Harper Bourbon)

1

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PAMELA WIZNITZER

Recipe Guide


TWISTED BOCKTAIL

Ingredients

Directions

1-1/4 ounces Tres Agaves Reposado

Combine all ingredients minus the beer; shake and strain into a highball. Top with beer and garnish with lemon.

3/4 ounce lemon 1/2 ounce Cointreau 1/2 ounce simple syrup Hefeweizen

Servings

1

(Recipe from Pamela Wiznitzer, USBG NY Chapter president and creative director at Seamstress NY)

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SMIRNOFF

Recipe Guide


SOURCED CRANBERRY APPLE AND SODA

Ingredients

Directions

1-1/2 ounces Smirnoff Sourced Cranberry Apple

Pour Smirnoff Sourced Cranberry Apple over ice, then top with soda water.

3 ounces soda water

Servings

1

(Recipe from Smirnoff)

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BONEFISH GRILL

Recipe Guide


FALL APPLE MARTINI

Ingredients

Directions

2 ounces Apple Cinnamon Vodka Infusion

Add all ingredients into a 16-ounce pint glass. Add ice until glass is full. Shake 20 times vigorously and strain into frozen martini glass. Top with apple slice floating on top. Add a little zest of cinnamon on top for a little extra fall flavor.

1/2 ounce ginger liqueur 2 ounces 100-percent apple juice 1/2 ounce honey Apple Cinnamon Vodka Infusion

1 liter vodka 4 Red Delicious apples 3 cinnamon sticks

Apple Cinnamon Vodka Infusion

Servings

1

(Recipe from Bonefish Grill)

Notes: For an extra kick of ginger, muddle a few fresh slices of ginger—or garnish with candied ginger. For a cocktail a little more on the sweeter side add extra honey. Adding a splash of lemon juice will help to brighten the fresh apple flavors. Slice up the red apples and add them and the cinnamon sticks to the vodka. Allow to infuse for 24-48 hours. Strain off the fruit and pour into a glass bottle—or transfer to an infusion jar to showcase.

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BONEFISH GRILL

Recipe Guide


FRESH PEAR MARTINI

Ingredients

Directions

2 ounces Absolut Pears

Pick your favorite local pears and muddle half of the pear with the simple syrup and fresh squeezed lemon juice. Add the Absolut Pears and St. Germain then shake ice cold. Add a slice of pear or an edible flower for a fun finishing touch.

1/2 ounce St. Germain Elderflower 1/2 pear 1/2 ounce simple syrup 1 lemon

Servings

1

(Recipe from Bonefish Grill)

Notes: For a bit more pear flavor, pick your favorite vodka, slice up a few of your local favorite pears and let it infuse for a few days for your own pear vodka infusion. If you enjoy a sweeter flavor, add more simple syrup or a sugar rim for the perfect extra sweet touch.

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pets

Recipes for pets can be found on pages 186-191

185


DOGGIE THANKSGIVING LEFTOVER MEATLOAF

Ingredients

Directions

1/2 cup brown rice (white rice is suitable, but brown rice is better nutrition)

Heat oven to 400 F.

1/2 cup frozen peas, thawed (or left over green beans, diced into very small chunks) 1 medium potato, shredded (or 1 cup leftover mashed potato) 2 medium carrots, shredded (or leftover cooked carrots diced into very fine chunks) 1 celery stalk, roughly chopped (or spinach leaves, etc.) 2 pounds leftover roasted turkey - white meat, if possible 3 eggs 1-1/2 tablespoons olive oil

Use cooking spray to grease the loaf pan. Cook rice according to package, omitting salt and fat. Let cool. Put turkey in food processor and shred to crumble-sized pieces (you can also use other meats here if desired). In a large bowl, stir the peas and next 5 ingredients (through eggs) with a wooden spoon. To thoroughly combine, you may need to use your hands. Next add olive oil, rolled oats and cooled rice to the vegetable and meat mixture. Add additional oats to firm or eggs as needed to make loaf consistency of meatloaf. Spread mixture into the loaf pan. Firmly pat down the meat mixture into the pan. Bake for 45 minutes. Remove from oven and cool completely on a wire rack.

1/2 cup rolled oats

Servings

12

Refrigerate the amount you will use within a week. Freeze the remainder. You may want to slice the loaf into individual serving sizes before freezing for easier thawing and enjoyment later. As noted above, this mixture can be rolled into meatball-sized treats, or cooked in a muffin pan.

(Recipe from Meadowlake Pet Resort and Training Center) PRIME-LIVING.COM


PET-FRIENDLY CHICKEN POT PIE

Ingredients

Directions

1-2 unsalted crackers

Mix together mashed potatoes, veggies and chicken.

few spoonfuls of instant mashed potatoes (made with water)

Spoon into a small serving dish.

few spoonfuls of mixed veggies (mixture of fresh or frozen green beans, carrots, peas and corn)

Crush crackers and sprinkle on top to create “crust.”

shredded pre-cooked chicken breast (cooked without butter, spices or other additions)

Note: Total mixture should equal approximately 1/2 cup.

Serve.

Optional: Place whole crackers on the bottom of dish to create bottom “crust” if desired.

Servings MEADOWLAKE PET RESORT AND TRAINING CENTER

1

(Recipe from Meadowlake Pet Resort and Training Center)

187


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NO BAKE PEANUT OAT BALLS

Ingredients

Directions

1/2 cup milk, low or fat free

Stir vigorously to combine the first two ingredients in a large bowl.

1 cup peanut butter, natural or organic

Slowly stir (and mash) in the oats, about a halfcup at a time. The mixture will be very thick.

3 cups rolled oats

Servings

32

Scoop out the peanut butter balls with a cookie scooper. Then roll with damp hands until you create a uniform ball shape. Place on a baking sheet lined with parchment paper. Refrigerate for at least 1 hour.

MEADOWLAKE PET RESORT AND TRAINING CENTER

Storing and Yield: These peanut butter dog treats will last in the refrigerator for up to 3 weeks. You can freeze them for up to 4 months.

(Recipe from Meadowlake Pet Resort and Training Center)

189


TEXAS GROWN

FROM GRAIN

TO GLASS

www.crystalcreekmoonshine.com 5% donated to providing clean water wells

PRIME-LIVING.COM

MEADOWLAKE PET RESORT AND TRAINING CENTER

IT WON’T MAKE YOU BLIND BUT IT MIGHT CHANGE THE WAY YOU SEE THE WORLD


NO BAKE COCONUT CLUSTERS

Ingredients

Directions

3 tablespoons whole wheat flour

Mix the first four ingredients together in a large bowl.

1/4 cup, plus 1 tablespoon applesauce, unsweetened 1/4 cup milk, low or fat free 1/2 cup shredded coconut, sweetened 1-1/2 cups rolled oats

Slowly add the rolled oats, about a half-cup at a time. The mixture may be too loose (or dry) to clump together. If that is the case, gradually add 1 tablespoon of applesauce at a time. Check the mixture by squeezing a small cluster in your hand. If it does not stick together, add one more tablespoon of applesauce. Scoop coconut clusters with a cookie scooper. Then, with damp hands, press into a cluster shape. Place on a baking sheet lined with parchment paper. Refrigerate for at least 1 hour. Storing and Yield: This easy homemade dog treats recipe for coconut clusters can be stored in the refrigerator for up to 2 weeks and can be frozen for up to 3 months.

Servings

32

(Recipe from Meadowlake Pet Resort and Training Center)

191


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