Roasted Sweet Potatoes

Roasted Sweet Potatoes

With Caramelized  Pecans

Difficulty: Easy

Prep Time: 10 minutes

Cooking Time: 1 hour, 10 minutes

Ingredients

2 sweet potatoes

1/2 stick butter

1/2 cup sugar

1/2 cup maple syrup

1 cup chopped pecan

1/2 tsp vanilla extract

1/2 tsp pumpkin spice

salt

Cooking Tools

Sheet pan

Small pot 

Directions

Preheat oven to 400 Degrees F. Place potatoes on a sheet pan whole and bake for 1 hour. Place butter, sugar maple syrup, vanilla extract, pumpkin spice and a pinch of salt in a small sauce pan on low heat until sugar is completely melted and not grainy. Toss in pecan and coat well.  Remove bake sweet potatoes out of the oven and slice in half. Place back on sheet pan with cut side up and pour some caramelized pecans on top of sweet potato slices.  place back in the oven for an additional 10 minutes until bubbly. Serve as a side dish with your Holiday meal!

Serves 4

Chicken Scarpariello

Chicken Scarpariello

Just So Aromatic With A Delicious Braising Broth!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 1 hour, 30 minutes

Ingredients

8 bone-in chicken thighs, (4 with skin, 4 without)

1 lb. sweet Italian sausage

2 lbs. baby potatoes, halved

2 red bell peppers, chunks

10 cloves of garlic, sliced in half

1/2 cup dry white wine

1/2 cup red wine vinegar

1 1/2 cups chicken stock

6 jarred cherry peppers, seeds removed

1/2 cup flat leaf parsley, rough chop + garnish

olive oil

salt

pepper

Cooking Tools

Parchment lined sheet pan

Medium mixing bowl

Large oven safe frying pan with lid

Directions

Preheat oven 350 Degrees F. In a mixing bowl, add cut potatoes, coat with some olive oil, salt and pepper.  Line potatoes on parchment lined sheet pan cut side down and bake in oven for 30 minutes, then remove.  In a large frying pan, add some olive oil and brown sausages on all sides but do not cook through, set aside, slice when cooled.  Salt and pepper chicken thighs and using the same pan brown chicken on all sides, remove and set aside. Deglaze pan with wine and vinegar, scraping the brown bits sticking to the bottom of the pan. Add chicken back in to the pan as well as sliced sausages and the rest of the ingredients including the roasted potatoes. Nestle all ingredients into the braising liquid and place in oven with the lid on for 30 minutes, then the lid off for an additional 30 minutes to reduce some of the liquid.

Garnish with chopped parsley.

Serves 4

 

Lemon Pesto Pasta

Lemon Pest Pasta

Perfect For A Light Dinner

Difficulty: Easy

Prep Time: 12 minutes

Cooking Time: 8-10 minutes

Ingredients

Ingredients

Fresh or dry pasta, 2 servings

4 lemons, zest

2 lemons, juiced

3/4 cup slivered almonds

3/4 cup EVOO

4 cloves garlic

1/2 cup grated Parmesan cheese

1/2 cup minced chives + garnish

1 cup reserved pasta water

1 tsp sugar

salt

pepper

Cooking Tools

Large Pot

Small food processor 

Directions

To make the Lemon Pesto, add; zest of 4 lemons, almonds, garlic, sugar, EVOO and Parmesan cheese.  Pulse food processor until well minced, not pureed, set aside. Boil water, add salt and juice of 2 lemons.  Cook pasta according to directions, don't forget to reserve the pasta water before draining the pasta. Once pasta is drained, place in a large serving bowl and just let cool slightly before tossing the Lemon pesto, some pasta water and chives into the pasta. Toss pasta until well coated, salt and pepper to taste.

Serves 2

Beignets

Beignets

The Classic French, New Orleans Fried Fritters

Difficulty: Moderate

Prep Time: 1 hour 30 minutes

Cooking Time: 4 minutes per/batch

Ingredients

3/4 cup lukewarm water

3 1/2 tsp active dry yeast

2 large eggs

1/2 cup whole milk or evaporated milk

3 tbsp unsalted butter, melted

1/2 cup granulated sugar

4 cups bread flour, plus more for dusting

1/2 tsp kosher salt

8 cups canola oil, for frying, plus more for greasing

powdered sugar, for topping

Cooking Tools

Large mixing bowl

Deep Fryer

Sheet Tray

Wire rack

Spider

Tongs 

Directions

Pour the water into a medium bowl or large liquid measuring cup and sprinkle the yeast over the top. Let stand for about 5 minutes, until foamy. Add the eggs, milk, melted butter, and sugar, and whisk to combine. In a large bowl, whisk together the flour and salt. Pour the wet ingredients into the dry ingredients, stirring with a flexible spatula to form a shaggy dough. Turn the dough out onto a flour dusted surface and use your hands to knead until it comes together in a smooth ball, about 2 minutes. Grease a clean large bowl with canola oil. Transfer the dough to the greased bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour. Punch the dough down with your fist, then turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 1/4 inch thick. With a sharp knife, cut the dough into 2-inch squares, then transfer the squares to a baking sheet lined with parchment paper. Heat the canola oil in a large pot over medium-high heat until it reaches 350 Degrees F.

Lower the dough squares, 3-4 at a time, into the hot oil, make in batches. As soon as the beignets puff up, use tongs or a kitchen spider to gently flip them over. Fry until golden brown on both sides, flipping as needed, 2-3 minutes more. Transfer the beignets to a wire rack to drain.

Dust the beignets with powdered sugar and serve warm.

Yields 20-25

Serve Up With A Cafe au Lait

Veal Milanese

Veal Milanese

Had This Dish In Milan Italy, So Simple Yet So Perfectly Done!

Difficulty:  Moderate

Prep Time: 30 minutes

Cooking Time: 10 minutes

Ingredients

4 Veal bone in chops

4 cups bread crumbs

1 cup grated Parmesan cheese

2 cups flour

5 eggs

garlic powder

onion powder

salt

pepper

vegetable oil for frying

2 lemons, wedged

minced parsley for garnish

Cooking Tools

Meat tenderizer, flat side

3 oblong casserole dishes

Large cast iron frying pan

Paper towel lined sheet pan

Directions

Pound veal on both sides to slightly flatten, be sure not to tear meat from the bone. Season each side of veal with garlic powder, onion powder, salt and pepper. Create a dredging station;  In the 3 oblong casserole dishes, fill one with flour, one with beaten eggs and the third with bread crumbs and Parmesan cheese. Heat enough oil to half way up the frying pan to 350 Degrees F.  Dredge each veal chop in the flour coating both sides, dip into eggs until coated then into the bread crumbs on all sides. Fry each chop, 2 at a time if room allows for 4 minutes on each side to golden brown. Drain on paper towel lined sheet pan.  Serve with lemon wedges.

Serves 4

TexMex Chicken Soup

TexMex Chicken Soup

The Most Flavorful Soup, And Yes You Can Make It Spicy!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 50 minutes

Ingredients

2 large cartons chicken stock

1 rotisserie chicken, pulled

1 green pepper, sliced

1 red pepper, sliced

1 onion, sliced

1 can pinto beans drained & rinsed

1 cup roasted frozen or fresh corn

handful of cilantro leaves, chopped + garnish

4 greens onions, chopped + garnish

1 sweet potato, peeled & cubed

1 can stewed tomatoes

5 garlic cloves, sliced

3 tbsp olive oil

1 1/2 packets taco seasoning

lime slices

salt

pepper

Cooking Tools

Large pot 

Directions

Heat oil in large pot, saute; green and red pepper, onions, garlic, sweet potatoes for a few minutes.  Pour in stock and rest of the ingredients and cook on medium low heat for about 45 minutes. You May add minced jalapeno peppers to make it spicy. 

Serve with garnish & lime slices, also fresh avocado, sour cream and cheese. 

Serves 6

 

Chicken Orzo Pasta Salad

Chicken Orzo Pasta Salad

This Will Please A Crowd!

Difficulty: Easy

Prep Time: 6+ hours

Cooking Time: 15 minutes

Ingredients

1 box orzo pasta

3 grilled chicken breast, (cooked) sliced thin

1 bag fresh baby spinach, ready to use.

1 red onion, sliced thin

1 container Campari tomatoes, halved or quartered

1/2 cup Pignoli nuts

2 cups Parmesan cheese shavings

1/2 cup capers

1 jar Marzetti Poppy Seed Salad dressing

1/2 cup sliced green onions

1/2 cup EVOO

zest of 1 lemon

juice of 1 lemon

salt

pepper

Cooking Tools

Large pot

Large mixing bowl

Directions

Cook pasta in boiling salted water according to directions.  The last 5 minutes of cooking the pasta, add;  sliced red onions and drain. In a large mixing bowl, add; spinach and the drained hot pasta & onions on top of the spinach. Mix pasta and spinach until spinach starts to wilt from the heat.  Add and mix in salad dressing, lemon zest, lemon juice, EVOO, capers and pine nuts. Set aside until the pasta cools to room temperature. Add; chicken, tomatoes, green onions, Parmesan cheese shavings. Salt and pepper to taste.   Refrigerate about 6 hours + to overnight.

Serves 6-8

 

Short Rib Ragu Bucatini

Short Rib Ragu Bucatini

Nothing Short Of Spectacular!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 9+ hours

Ingredients

Bucatini pasta

2 1/2- 3lbs boneless short ribs

1 sweet onion, diced

2 large carrots, diced or sliced

1 celery stalk, small dice

2 cups veal demi-glace

2 cups red wine

3 cup of Marinara sauce or Passata

7 cloves garlic, whole

1 tbsp Italian seasoning

1 tsp Herb de Provence

3 bay leaves, whole

2 tbsp tomato paste

1 tbsp sugar

olive oil

grated Parmesan cheese, garnish

minced parsley, garnish

salt

pepper

Cooking Tools

Large slow cooker

Stock Pot

Large frying pan/skillet

Directions

Salt and pepper short ribs, in a large skillet with a coating of olive oil on medium high heat, sear and brown short ribs on all sides. Place all the browned short ribs in the slow cooker, add; onions, carrots, celery, demi-glace, red wine, marinara sauce, garlic cloves, seasonings, sugar, salt & pepper.  Save the tomato paste towards the end of cooking.  Slow cook on high for about 8-9 hours. After the 9 hour cooking time, remove short ribs and shred, but leave some large chunks, place back in cooking liquid and then add the tomato paste to thicken, remove bay leaves and discard. Continue to cook the ragu, also in the meantime cook pasta to al dente.  Drain pasta completely and add to the sauce in the slow cooker and toss until pasta is coated, cover and let cook 10 more minutes for the sauce to penetrate the pasta.  Dish pasta and garnish with grated Parmesan cheese and minced parsley. You may also drizzle with some olive oil.

Serves 6

Serve With Some Crusty Bread and Red Wine!

Dry Aged Steak

Dry Aged Steak

With A Garlic Marrow Butter!

Difficulty: Easy

Prep Time: 2 hours

Cooking Time: 16 minutes

Ingredients

2 Dry-aged steaks, 1 1/2 inch thickness https://www.butchersmarketbluffton.com/

1 Bone marrow halved

1/2 cup butter, softened

3 cloves garlic, minced

1 tbsp minced chives + garnish

1 tbsp minced parsley + garnish

rosemary branches

salt

pepper

Cooking Tools

Outdoor grill

Cast iron pan

Sheet pan

small bowl 

Directions

Let steaks come to room temperature before cooking.

First, prepare the Garlic Marrow Butter: Preheat oven to 350 Degrees F.  Place the halved bone marrow on a sheet pan and salt & pepper and bake for 25 minutes.  Remove bone marrow from oven and cool completely.  Scrape bone marrow and place in a small bowl, add; softened butter, minced garlic, chives, parsley, salt and pepper, mix well. Place in refrigerator until ready to use.

Preheat grill on high, place cast iron pan on grill to heat until screaming hot.  Salt and pepper steaks, add 1 tbsp of Garlic Marrow Butter to hot pan and place steaks in pan. Place rosemary branch and a little dollop of GMB on top of each steak. close lid on grill, reduce heat to medium high. (cook according to your desired temperature) I personally cooked mine for 8 minutes on each side. Once you flip your steak, baste the the steak with GMB and rosemary. Remove pan and remove steaks to a cutting board to rest for about 10 minutes. Slice steak and place more GMB and garnish with some minced chives and parsley.

Serves 2

 

Prosciutto & Ricotta Baguette

 Prosciutto & Ricotta Baguette

If You Want Something Quick And Fancy!

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: No cooking required

Ingredients

French Baguette, split, 6 inch sections

Prosciutto slices

1 cup fresh ricotta cheese

1 tsp honey

1 tsp minced chives + garnish

1 clove garlic, minced

salt

pepper

Cooking Tools

Small bowl

Directions

In a small bowl, mix; ricotta cheese, honey, chives, garlic, salt & pepper.  Split baguette and spread ricotta mixture and layer Prosciutto slices and garnish with more chives.

yields 2

Beef Tenderloin

Beef Tenderloin

The Perfect Cooking Method For Delicious Tender Beef!

Difficulty: Easy

Prep Time: 3 hours

Cooking Time: 1 hour

Ingredients

6-7 lbs Beef Tenderloin, trimmed

grape seed oil for drizzle

garlic powder

onion power

salt

pepper

Cooking Tools

Sheet pan 

Directions
Bring Beef Tenderloin to room temperature (remove from refrigerator a few hours before cooking). Preheat oven to 500 Degrees F.  Coat tenderloin with grape seed oil, season beef generously with garlic powder, onion powder, salt and pepper. Tuck the tapered end under to make the tenderloin the same thickness. Place Beef Tenderloin on sheet pan and place in 500 Degree oven and bake for 15 minutes. Turn off oven after 15 minutes and keep in oven turned off for additional 45 minutes. (DO NOT OPEN OVEN!!!) Remove from oven and transfer to carving board and let rest for 15 minutes before carving.
Serves 6-8 

 

 

Roasted Tomato & Feta Penne

Roasted Tomato & Feta Penne

This Pasta Can Be Eaten Hot Or Cold!

Difficulty: Easy

Prep Time: 10 minutes

Cooking Time: 40 minutes

Ingredients

1/2 box dry Penne pasta, cooked

1 block Feta cheese

2 dry pints (4-5 cups) of assorted grape tomatoes

olive oil

1/2 tsp garlic powder

1/4 tsp onion powder

minced parsley for garnish

salt

pepper

Cooking Tools

Large pot

Oblong baking dish

 

Directions

Preheat oven to 375 Degrees F.  Place block of Feta in the baking dish, place all tomatoes around Feta cheese.  Drizzle olive oil  generously coating tomatoes and cheese and add the dry seasonings on top.

Place in oven and bake for 40 minutes.  While the tomatoes and cheese are roasting in the oven, cook pasta according to direction. Pull baking dish out of the oven and place cooked and drained pasta into the baking dish and toss the pasta with the cheese and tomatoes until well coated.  Garnish with minced parsley, you can eat this pasta hot or cold.

Serves 4

Deviled Crab Stuffed Flounder

Deviled Crab Stuffed Flounder

There Is Nothing Better Than Fresh Seafood!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 35-40 minutes

Ingredients

4 Flounder Filet

3 cups jumbo lump crab meat

1 cup fresh shrimp, chopped

3/4 cup red pepper, small dice

1 medium onion, small dice

2 celery stalks, sliced

1 cup bread crumbs

1/4 cup parsley, minced + garnish

4 tbsp melted butter

1/2 tsp Old Bay Seasoning + garnish

olive oil for drizzle

juice of 1/2 lemon + zest

pepper

 

Cooking Tools

Medium size mixing bowl

Oblong baking dish

Directions

Preheat oven 375 Degrees F.  In a mixing bowl, add all the ingredients except the Flounder filet. Place stuffing into 4 rows in the baking dish then add Flounder filet on top of row of filling. Drizzle each of the filet with olive oil and season with additional Old Bay Seasoning and pepper.  Bake in oven for approximately 35-40 minutes. Garnish with minced parsley before serving.

Serves 4