4 Kids 'n Us Recipes

Yield:
Serves 4

For
the sweet dough:
3/4
cup flour
2-1/4
cups bread flour
2
tablespoons sugar
1
tablespoon powdered milk
3/4
teaspoon salt
6-1/2
tablespoons butter, softened
1
package dry active yeast (1/4 oz.)
2
eggs
1/2
cup water

Mix
all ingredients together in a large bowl and stir until combined.
Turn the dough out onto work surface and knead until soft and
elastic, about 10 minutes. Cover with plastic wrap and let sit
30 minutes.

For
the pan smear:
1
cup plus 2 tablespoons butter, softened
6
tablespoons light brown sugar
1-1/2
tablespoons cinnamon
1-1/2
tablespoons all-purpose flour
3/4
cup light corn syrup

While
the sweet dough rests, prepare the pan smear. Cream together butter,
sugar, cinnamon, and flour in a medium bowl. Add the corn syrup
and mix well until blended. Spread into bottom of a 9- by 9-inch
baking pan. Set aside.

For
the filling:
1/4
cup sugar
1/2
teaspoon cinnamon
1
egg, beaten

Place
the sugar and cinnamon together in a small bowl and stir with
a fork until well mixed. Set aside.

When
the dough is ready, roll it out into a rectangle about 6 by 12
inches and ½ thick. Brush the dough with the beaten egg
and sprinkle with the cinnamon-sugar mixture. Starting with the
short end, roll the dough into a log shape, keeping it tight.
Seal the edge by pinching the dough together. Slice the roll into
four pieces and place them in the pan on top of the smear. Cover
with plastic and let rise until doubled, about 1½ to 2
hours.

Bake
at 350 degrees for 30 minutes or until a deep golden brown. Let
cool for 5 minutes, then invert onto a large plate and serve immediately.

Baba Ghanoush
Ingredients:

1
eggplant, whole, pierced
3 oz. jar tahini
¼ cup garlic, roasted
1/3 cup lemon juice, fresh
Salt - To taste
Tabasco Sauce - To taste

Method:
Pierce
the eggplant over the entire surface.
Lightly coat with olive oil.
Roast to 350º for about 40 minutes, or until they collapse.
Allow to cool.
Remove the skin.
Mix with all the other ingredients.
Puree in the food processor until smooth.
Adjust the seasoning.

Chermoula
Dip

Servings: 4
Ingredients:

¾
cup chopped cilantro
4 cloves garlic, crushed
1 teaspoon cumin
1 teaspoon paprika
¼ - ½ teaspoon ground chili pepper (optional)
6 tablespoons peanut or extra-virgin olive oil
Juice of 1 lemon or 3 tablespoons wine vinegar
Blend
everything together in a food processor.

Hitipi
Dip

Servings: 2

Ingredients:
1
Pound Feta Cheese
6 1/2 Ounces Yogurt, Plain
4 3/4 Ounces Sour Cream
1/2 Ounce Garlic, Roasted/Puree
to taste Kosher Salt
Place
all the ingredients into a food processor or blender.
Process until smooth.
Store refrigerated.
Serving ideas: Serve with bread as a dip or on sandwiches

Baba Ghanoush
Ingredients:

1
eggplant, whole, pierced
3 oz. jar tahini
¼ cup garlic, roasted
1/3 cup lemon juice, fresh
Salt - To taste
Tabasco Sauce - To taste

Method:
Pierce
the eggplant over the entire surface.
Lightly coat with olive oil.
Roast to 350º for about 40 minutes, or until they collapse.
Allow to cool.
Remove the skin.
Mix with all the other ingredients.
Puree in the food processor until smooth.
Adjust the seasoning.

Chermoula
Dip

Servings: 4
Ingredients:

¾
cup chopped cilantro
4 cloves garlic, crushed
1 teaspoon cumin
1 teaspoon paprika
¼ - ½ teaspoon ground chili pepper (optional)
6 tablespoons peanut or extra-virgin olive oil
Juice of 1 lemon or 3 tablespoons wine vinegar
Blend
everything together in a food processor.

Hitipi
Dip

Servings: 2

Ingredients:
1
Pound Feta Cheese
6 1/2 Ounces Yogurt, Plain
4 3/4 Ounces Sour Cream
1/2 Ounce Garlic, Roasted/Puree
to taste Kosher Salt
Place
all the ingredients into a food processor or blender.
Process until smooth.
Store refrigerated.
Serving ideas: Serve with bread as a dip or on sandwiches

INGREDIENTS

2 teaspoons chili powder, preferably ancho
2 teaspoons water
1 1/2 cups mayonnaise
1/4 cup finely chopped red onion
1/4 cup finely chopped dill pickles
2 Tablespoons drained capers, chopped
2 Tablespoons finely chopped flat leaf parsley
2 Tablespoons finely chopped fresh tarragon
2 Tablespoons snipped fresh chives
2 Tablespoons fresh lemon juice
1/4 teaspoon salt, or to taste
1/4 teaspoon cayenne pepper, or to taste

METHOD

1. In a small bowl, combine the chili powder with the water and let
stand for 10 minutes.

2. In a mixing bowl, combine the chili mixture with the remaining ingredients.

3. Use immediately, or store, covered and chilled.
SERVING
TIP : Great served with Peeky Toe Crab
Cakes !

Ingredients

For
the mousse:
16 oz. heavy cream
6 egg yolks
16 oz. white chocolate
4 gelatin sheets or 2 tbs. powdered gelatin place in 3 oz water
1 dozen Oreo Cookies (crumbled)
3 dozen Oreo Cookies (whole)
For
the ganache:
16 oz. dark chocolate
16 oz. heavy cream

1.
Prepare the mousse: Melt chocolate. Whip 16 oz. heavy cream until consistency
of ice cream.
2.
Place gelatin in cold water. Heat egg yolks until warm; add chocolate,
stirring constantly.
3.
Place gelatin in microwave until gelatin is dissolved. While gelatin
is heating, add one third of heavy cream to the egg yolk and white chocolate
mixture; mix well.
4.
Add a little of the cream to the heated gelatin and mix well, then add
both the gelatin mixture and the chocolate mixture to the remaining
whipped cream and fold until incorporated.
5.
Fold in crumbled cookies, mixing well. Let mousse set up, around 2-4
hours.
6.
Prepare the ganache: Over light heat, melt 16 oz. chocolate into 16
oz. of heavy cream, mixing until combined.
7.
To serve: Place 3 dozen Oreo cookies on a sheet pan. Pipe mousse onto
cookies, and dip into ganache.

Yield:
1 gallon
Ingredients:

1/2 lb onion, diced
1/2 lb celery, diced
12 oz red potatoes, large diced
2 cans chopped clams and juice
32 oz half & half
32 oz clam juice
1 tsp thyme
1/2 tsp basil
To Taste - white pepper
4 drops Tabasco
1 oz bacon grease (or oil)
1/2 lb roux
Roux:
1/4 lb butter
1/4 lb flour
Melt
butter, blend in flour to make roux.
Method:

1. In a 2 gallon stockpot, cook onion and celery in bacon grease until
translucent.

2. Pour in chopped clams in juice, clam juice, diced potato and seasoning;
blend well.

3. Bring to simmer over medium heat, for 5 - 10 minutes.

4.
Add half & half, increase heat until it comes to a slow boil.

5.
Add roux slowly, mixing well. Keep mixing until well incorporated.
6.
Reduce heat - simmer for 15 minutes.

Yield:
1 Sundae

Ingredients:

1 brownie
1/2 cup hot fudge topping
3 tablespoons whipped cream
1 Oreo cookie, crushed
2 teaspoons chocolate syrup
1/4 cup almonds, sliced and chopped
1 1/2 cups vanilla ice cream
1 maraschino cherry

Instructions:
Place brownie in a large bowl or sundae dish. Add ice cream and top
with hot fudge sauce and crushed cookie. Add whipped cream and drizzle
with chocolate syrup. Sprinkle with almonds and top with a cherry.

Ingredients

4 cups broccoli flowerettes (chopped fine)
1/4 cup diced celery
1 8 oz. pkg. dried cranberries
1/4 cup shelled sunflower seeds
Dressing:
1 cup mayonnaise
1/4 cup sugar
1/4 cup vinegar

In
a large bowl, combine broccoli, cranberries, sunflower seeds and celery.
Pour dressing over and toss. Keep refrigerated.

Yield: 16 servings
Ingredients:
1
pound milk chocolate
¼ cup espresso coffee
5 egg yolks
¼ cup + 1 tablespoon sugar
6 sheets gelatin
½ cup Kahlua Liqueur
4 cups heavy cream
¾ cup white chocolate ganache
¼ cup dark chocolate ganache
sponge cake (store-bought or your favorite recipe)

Method:
1.
Melt milk chocolate.
2. Whip heavy cream to soft peaks.
3. Mix yolks with sugar.
4. Soften gelatin leaves in cold water.
5. Mix gelatin with Kahlua and coffee. Set bowl over hot water bath
to dissolve the gelatin.
6. Fold 1/3 of whipped cream into the chocolate.
7. Add the yolks, then the gelatin mixture.
8. Fold in the rest of the cream.
9. Pour mousse in flexipan domes almost to the top.
10. Place sponge circle (1/4" thick yellow cake cut in a circle)
on top. Leave in the freezer to set.
11. Once hard, unmold and place in glazing racks.
12. Make white chocolate ganache and chocolate ganache.
13. Put chocolate ganache in a pastry bag. Ladle white chocolate ganache
to cover each dome. Simultaneously, pipe a stripe design of chocolate
ganache over the dome.
14. Refrigerate to allow the glaze to set.
15. Decorate the bottom edge with coffee crunch.
16. Place a chocolate covered coffee bean on the center of each dome.
Note:
One sheet of gelatin is equal to one teaspoon of unflavored powdered
gelatin dissolved in ¼ cup of water.

APPLE VINAIGRETTE

Yield:
10 servings
Ingredients:
1
¼ cups Olive Oil
½ cup Lemon Juice, fresh squeezed
1 ½ each Lemon Zest. fresh
1/3 cup Cider Vinegar
2 each Apple, puree
1 T. Dijon Mustard
To taste Kosher Salt
To taste Fresh Ground Black Pepper

Method:
Peel
and shred about two apples through the mandoline and put in a stainless
steel bowl with the Dijon Mustard. Whisk in the cider vinegar and the
lemon juice, and slowly add in the olive oil. Stir in the fresh grated
lemon zests and mix well. Adjust the seasonings with Kosher salt and
fresh ground black pepper.

BALSAMIC
VINAIGRETTE
Yield:
8 servings
Ingredients:
½
cup Balsamic Vinegar
2 T. Lemon Juice, fresh squeezed
½ cup Olive Oil
½ cup Extra Virgin Olive Oil
1 T. Garlic, roasted, puree
½ each Red Onion, fine minced
1/8 cup Italian Parsley, chopped
To taste Kosher Salt
To taste Fresh Ground Black Pepper

Method:
Blend
all the ingredients except the parsley until incorporate and smooth.
Add
chopped parsley, check flavors, adjust seasoning if needed.

 
Yield:
6 servings
Ingredients:
1
pound Cous Cous, cooked
1 pint Water
1 cup Soy Sauce
1 teaspoon Ground Ginger
½ cup Sugar
1 pound Mushrooms, sliced and roasted
1 pound Chicken Breast strips
1 each Red Pepper, seeded, diced, and roasted
1 each Medium Onion, diced and roasted
1 cup Diced Tomato
1 pound Whole Kernel Corn, frozen and roasted
1 ounce Olive Oil
1 cup Cilantro, chopped
Chili Cilantro Dressing (see recipe below)

Method:
Soy
stock: In a medium sized stock pot, heat the soy sauce, sugar, ginger
and water and bring to a boil. Then set aside. In a large bowl or pan,
place cous cous and stir in the soy stock and fully incorporate. Then
cover and let stand for 5 minutes. Remove lid and break apart the mixture
with a fork, creating fluffy kennels of cous cous. Adjust the seasoning
with salt and pepper.
On
a sheet pan or roasting pan, place the mushrooms, onions, and chicken
and roast in the oven at 350º with olive oil. Cook until mushrooms
are golden and the chicken is fully cooked. Add bell peppers and corn
kernels and continue to roast and stir for 10 minutes. Remove mixture
from the oven. Taste and season with salt and pepper.
Combine
the cous cous, the vegetable-chicken mixture, and chopped cilantro and
fully mix.
Add
chili cilantro dressing to the mixture, stir and adjust the seasoning.
Reserve or serve.

CHILI
CILANTRO VINAIGRETTE

Yield:
8 servings
Ingredients:
2
each Jalapeno Chili Pepper
½ cup Honey
1 cup Rice Vinegar
1 cup Safflower Oil/Vegetable Oil
¼ cup Lime Juice, fresh squeezed

Method:
Blend
all the ingredients until smooth. Make sure there are no large pieces
of jalapeno.

Yield:
8 servings
Ingredients:
2
Eggs, beaten
1 cup Panko Bread Crumbs
2/3 cup Flour
1 - 8 ounce can Sweet Potatoes, cooked and mashed
1 small Onion, chopped fine
1 t. Thyme, chopped fine
2 each Sweet Potatoes, julienned and shredded
To taste Salt and Pepper
1/3 cup Sugar
1 t. Red Crushed Pepper
1 t. Cinnamon

Method:
Cook
and dry mashed russet potatoes. Add the rest of the ingredients and
mix together well. Adjust seasonings if needed. Shape, then pan sear
until golden brown.

Yield: 8 servings

Ingredients

1 cup Granulated Sugar
1 cup Water, cool
½ cup Malt Vinegar
2 cups Sundried Tomatoes, diced and dehydrated
1 tsp. Jalapeno, minced and no seeds
1 tsp. Ginger, fresh, minced
1 tsp. Coriander, toasted, grind seeds
1 tsp. Cardamom Powder
1 tbsp. Red Chili Flakes
1 tbsp. Cilantro, chopped

Method

In a non-reactive saucepot, combine sugar and water. Wipe down side
of pot with water. Be careful to keep sugar mixture clean. Bring to
a boil over high heat. Do not stir or move in any way! Cook until amber
colored. Add malt vinegar. Stand back and beware of steam. Add all other
ingredients except the tomatoes, cilantro, and jalapeno. Stir and bring
to a simmer. Allow liquid to reduce and thicken to a thick syrup consistency.
Add the tomatoes, cilantro, and jalapeno. Stir up really well. Remove
from the heat and cool right away in the refrigerator.

Yield:
8 servings
Ingredients:
2
pounds Diced Canned Tomatoes, smoked
1 pound Tomato Puree
2 ½ cups Chicken Stock
1 quart Heavy Cream
2 T. Granulated Garlic
2 T. Thyme, chopped
¾ cup Sugar
½ cup Hot Sauce (liquid such as Tabasco)
2 pounds Gourmet Tomatoes, smoked
Salt and Pepper

Roux
4 ounces Butter
4 ounces Flour

Method:
Smoke
all the tomatoes for approximately 2 hours.
In
a pot, heat the chicken stock, garlic, thyme, sugar, hot sauce, and
tomatoes. Puree the soup until smooth (using a hand blender.)
Add
heavy cream, roux, and simmer. Adjust seasoning if necessary.
 

Yield: 8
servings
Ingredients:
2
cups Clam Juice
2 cups #10 Diced Tomatoes, drain half
1 cup Fish Stock (made from 1 cup water and 2 t. fish base)
½ cup Onions, diced
½ cup Celery, diced
¼ cup Red Bell Peppers, diced
¼ cup Green Bell Peppers, diced
¼ cup Okra, diced
2 cups Shrimp (31/35), peeled and deveined
2 cups Scallops (81/85), diced
½ cup Sausage (spiced), diced
½ teaspoon Oregano, chopped
½ teaspoon Basil Leaves, chopped
½ teaspoon Granulated Garlic
½ teaspoon Thyme, chopped fine
1 each Bay Leaf
½ teaspoon Gumbo File
Cayenne Pepper to taste
Roux (1/3 cup butter and 2/3 cup flour)

Method:
1.
Make a brown roux (toast flour until a dark color.)

2.
Add clam juice, tomatoes, fish stock, and all the spices. Let simmer
until thick and hot.

3. Add vegetables and continue to simmer until vegetables are half done.

4. Add the rest of the ingredients and cook until seafood is done. (Do
not overcook the seafood.)

Yield:
4 servings
Ingredients
1
quart Israeli (Pearl) Couscous
4 tablespoons Olive Oil
½ cup Red Onion, diced
2 tablespoons Minced Garlic
½ cup Carrots, diced
2 quarts Fish Stock
1 teaspoon Curry Powder
To Taste Red Pepper Flakes
1 tablespoon Turmeric
12 each Mussels
1 cup Bay Shrimp
1 cup Bay Scallops
¼ pound Unsalted Butter
½ cup Chopped Flat Leaf Parsley
½ cup Tomatoes, diced

Method
1.
Add olive oil to preheated heavy bottomed saucepan. Add couscous and
toast lightly. Add onion, garlic, and carrots, stirring constantly.
2.
Add enough fish stock to cover the couscous and let simmer.
Add curry, turmeric, and red pepper flakes. Add scallops, shrimp, and
mussels.
3.
Once the couscous has absorbed all of the liquids, continue to add enough
fish stock to cover the cous cous. Adjust seasoning.
Continue to add fish stock as needed while checking the doneness of
the couscous. (Typically it will take four additions of fish stock to
complete the dish.)
4.
When couscous is al dente, dice butter. Take the couscous off the heat
and stir in the butter.
5.
Garnish with chopped flat leaf parsley and diced tomatoes.

Yield: 8 servings
Ingredients
1/8
cup Quinoa
1/16 cup Rice Vinegar
1/16 cup Lemon Juice
1/16 cup Water
1/16 cup Sugar
Dressing
1/16 cup Dijon Mustard
1/16 cup Rice Vinegar
1/16 cup Honey
1/16 cup Safflower Oil
1/4 Pear, julienned
1/18 pound Spinach, washed and cleaned

Method
1.
Place quinoa in the bowl and add water. Let soak for 30 seconds, drain,
and set aside.
2.
Make tart stock (vinegar, water, sugar, and lemon juice). Add quinoa.
Cook/simmer until quinoa blooms. Drain the quinoa and place on a sheet
pan. Let cool in the refrigerator.
3.
To make the mustard dressing, combine mustard, honey, and rice vinegar.
Whip together and add the oil in slowly. Adjust seasoning with salt
and pepper.
4.
Cut the pear into julienne strips. Wash spinach. Mix all the ingredients
together - spinach, quinoa, pear, and dressing. Serve.

Yield:
20 servings
Ingredients:
½
quart Water
1/3 pound Dried Quinoa
1/3 pound Butter
1/3 pound Brown Sugar

Method:
Heat
water, add butter, sugar and dry quinoa. Cook until quinoa is tender.
Serve hot.

Yield: 8
servings
Ingredients:
1
½ pounds Red Bliss Potatoes, diced
1 ½ pounds Sweet Potatoes, diced
1 pound Yucca, diced
1 each Red Bell Pepper, diced
1 each Onion, diced
3 stalks Celery, diced
2 cups Mayonnaise
2 t. Ground Turmeric
1 t. Mustard Seed, toasted
1 cup White Vinegar
2 T. Mustard
To taste Salt and Pepper
½ cup Sugar

Method:
Steam
all the potatoes for approximately 8 minutes. Place in a large bowl
with all the other ingredients. Mix together well.

Yield:
8 servings
Ingredients:
2
cups Coconut Milk
2 cups V-8 Juice
2 cups Sweet Potato, diced chunky
2 Carrots, diced chunky
1 small Onion, diced chunky
2 cups Corn Kernels
1 small Red Bell Pepper, diced chunky
2 cups Plantains, diced chunky
1 t. Red Crushed Pepper
1 small Jalapeno, sliced
2/3 cup Sugar
¼ cup Parsley, chopped
1 cup Soy Sauce
¼ cup Ginger, chopped fine/puree
1 t. Ground Turmeric, toasted
1 t. Ground Coriander, toasted
1 cup Cornstarch
½ cup Water

Method:
Heat
coconut milk and V-8 Juice, soy sauce, ginger, sugar, and crushed pepper.
Mix cornstarch and water together to make a slurry. Add and let simmer
until stock thickens.
Add
red bell pepper, potato, onion, corn, and plantain**. Let cook until
vegetables are ¾ done. Add parsley and jalapeno. Adjust seasoning.
**If
you are using frozen plantains, add last when you are ready to serve.

Yield:
12 servings
Ingredients:
2
pounds Cream Cheese
1 cup Sugar
½ cup Whole Eggs
½ t. Vanilla Extract
½ t. Lemon Juice
¼ cup Heavy Cream
¼ cup Sour Cream

1 quarter of a Fresh Pineapple (peeled and cut into tidbits)
¼ cup Brown Sugar
½ cup Brown Sugar for bottom

Bottom Crust
1 cup White Chocolate (melted)
¼ cup Graham Cracker Crumbs
Method:
1.
Cook diced pineapples in ¼ cup brown sugar in a saucepot until
slightly translucent, about 5 minutes. Set aside to cool.

2. Prepare miniature muffin molds by spraying them with pan release.
Place a small amount of brown sugar (from the ½ cup) in the bottom
of each mold. Place some cooked pineapples to cover the bottom of each
mold.

3. Prepare the cheesecake filling by creaming the sugar and cream cheese.

4. Add the eggs and vanilla extract, making sure you scrape the bottom
of the bowl always, to avoid lumps.

5. Add the lemon juice, heavy cream, and sour cream.

6. Pour mixture into the molds over the pineapples, almost to the top.

7. Place the muffin mold on a sheet pan. Pour water halfway up the sheet
pan to cook the cheesecakes in a water bath.

8. Bake in the oven for about 30-40 minutes in a 300o oven until the
cheesecake is set.

9. Remove from the oven and pour out the water. Set aside to cool.

10. Melt the white chocolate slowly in the microwave and blend in the
graham cracker crumbs completely. Spoon or pipe on top of each cheesecake.
Place mold in cooler overnight.

11. Once the chocolate crumbs and the cheesecake have set, place mold
upside down to release the cheesecakes with the pineapples on top.

Yield: 20 servings

Ingredients:
Brownies
9
oz. bittersweet chocolate
1 lb. butter
6
eggs
4
cups sugar
1
TB vanilla extract
1
3/4 cup cake flour
Frosting
1
cup heavy cream
6 oz. white chocolate
8
oz. semisweet chocolate
1/3
cup cocoa powder
Stencil
with a paw-print design cutout
Method:
1.
Melt chocolate and butter in a bowl set over a pot of hot water on the
stove.
2.
In a mixing bowl fitted with a whip, place the eggs, vanilla extract
and sugar, and mix at medium speed. Continue whipping for about 3 minutes
until light in color. Change the machine attachment to a paddle. Once
the chocolate and butter have melted, add them to the whipped eggs.
3.
Add the flour until well combined but do not overmix.
4.
Pour the batter on a 12x16-inch baking sheet lined with parchment paper.
5.
Bake in 350º F oven for 30-35 minutes. (This can be done a day
ahead and kept in the refrigerator.)
6.
To make the frosting, chop the white and semisweet chocolate into 1/2-inch
pieces and place them in a bowl. Heat the heavy cream in a small pot.
Once it is very hot, pour into the chocolate pieces to melt them. Stir
constantly until all pieces are dissolved and cool to room temperature.
7.
Ladle the frosting on the surface of the brownies and smooth evenly
with an icing spatula. Place the brownies into the refrigerator to set
the frosting.
8.
Once the frosting is set, cut brownies into 3x3-inch squares and separate
them. Place the paw-print stencil on each brownie. Place the cocoa powder
into a sifter and dust the center of each brownie with the cocoa to
create the paw-print design.
 

 
Ingredients
1 part
Strawberry Daiquiri Mix
1 part Pina Cola Mix

Method
1. Mix
equal parts of strawberry daiquiri mix and pina cola mix.
2. Serve.

Yield:
8 servings
Ingredients:
8
each 2 ½" Tart Shell
1 ¼ pounds Sweetened Condensed Milk
2 ½ each Egg Yolks
6 tablespoons Passion Fruit Puree
2 tablespoons Lemon Juice
5 each Egg Whites
2 tablespoons + 2 teaspoons Sugar

Method:
1.
Mix egg yolks, condensed milk, passion fruit, and lemon juice in a bowl.
Pour mixture into shells.

2. Bake in a 250º oven for 15 to 18 minutes until set.
Cool tarts. (This can be made a day ahead of time.)

3. Prepare meringue by whipping the egg whites and adding sugar.

4. Pipe meringue over tarts to create the spike look.

5. Bake in a 370º oven until browned a little.
6.
Remove from oven to cool.

Yield:
10 servings (1 5/8 cups)
Ingredients:
½
cup Cashews, toasted and ground
½ cup Pistachio Nuts, toasted and ground
5/8 cup Pumpkin Seeds, toasted and ground
1/8 cup Honey-roasted Peanuts, ground
1/16 cup Cumin, toasted
1/16 cup Coriander, toasted
1/16 cup Curry Powder, toasted
1/8 cup Sugar
1/16 cup Cayenne Pepper

Method:
Mix
all ingredients in a large bowl.
Coat
the salmon (or fish of your choice) with olive oil. Then coat with the
nut crust. Bake in 350º F oven for 20 minutes.

Yield: 1 ½ Quarts
Ingredients:
½
cup teriyaki sauce (Teriyaki Sauce can be a store bought brand)
1 Tablespoon Coleman mustard (dry)
1 cup brown sugar
½ can or 3 ounces chipotle pepper
1 ½ cups Dijon mustard
1 ½ cups honey
Method:

In a blender or food processor, place the chipotle pepper and teriyaki
sauce. Puree until smooth. Add the rest of the ingredients and continue
to puree until smooth. Stop and check the flavors, adjusting to taste.
Serve with prime rib.

Yield:
8 servings
Ingredients:
¾
cup Chicken Stock, add chicken base
¼ cup Heavy Cream
2 tablespoons Milk
½ cup Celery, diced
½ cup Onion, diced
1 cup Red Bell Pepper, diced
1 cup Green Bell Pepper, diced
½ cup Carrots, diced
1 ½ cups Apples, frozen and cut in half
1 tablespoon Curry Powder, toasted
2 tablespoons Honey
1 ½ teaspoons Chopped Parsley
2 tablespoons Hot Sauce
2 cups Chicken Breast, diced chunky
Roux (1/3 cup butter and 2/3 cup flour)

Method:
Melt
butter and stir in flour to make a roux and set aside.
Poach
chicken breast in chicken stock until ¾ done, remove, and cut
diced, chunky style. Remove excess fat from the stock. Add roux, milk
and heavy cream. Let simmer until thicken. Add the celery, carrots,
and curry powder. Let cook until vegetables are half done. Add the remaining
ingredients including diced chicken.
Let
simmer until peppers are tender. Add apples at the last minute. Adjust
seasoning. Add parsley when ready to serve.

Yield: 8
servings
Ingredients:
1
pound Mussels
1 pound Shrimp
1 pound White Fish, cut chunky and sear
1 pound Scallops, seared
2 quarts Chicken Stock
2 T. Curry Powder, toasted
1 large Onion, diced chunky
1 small Red Bell Pepper, diced chunky
1 small Fennel bulb, diced chunky
2 each Jalapeno, sliced
2 each Carrots, diced chunky
2 each Potatoes, diced chunky
2 T. Parsley, chopped
2 T. Cilantro, chopped
2 T. Lemon Juice
2 Lemons, zest and sliced
¼ cup Olives, sliced
1 - 8 oz. can Chickpea/Garbanzo Beans
1 small Eggplant, roasted and diced
2 T. Ground Cumin, toasted

Method:
1.
Sear the fish and scallops until golden brown (don't overcook!).

2. Heat the chicken stock to a boil and add the onions, fennel, jalapenos,
carrots, and potatoes. Cook for 20 minutes.

3. Add the rest of the ingredients except the seafood. Cook until all
the vegetables are tender.

4. Add the seafood and cook until shrimp and mussels are done. Adjust
seasoning to taste.

YIELD: 10 servings
Ingredients:
2
pounds Ground Lamb, Beef or a mixture of both
½ pounds onion, large dice
1/8 cup rice wine vinegar
1/16 loaf white bread
1/16 gallon cream
1/16 pound sugar (add more as needed)
¼ ounce cinnamon (adjust as needed)
1/8 pound almond or pumpkin seeds, sliced
1/16 pound seedless raisins
1/16 pound golden raisins
1/8 ounce curry powder (adjust as needed)

Topping

1/16 gallon Easy Eggs
1/16 gallon heavy cream/milk

Method:
Heat
oil and caramelize the onions. Reduce heat and add dry spices. Mix well.
Deglaze with rice wine vinegar. Add meat and continue to cook until
meat is cooked through.
When
the meat is done, drain 90% of the grease off. Then tear the bread into
small pieces and add it as well as the cream to the meat mixture.
Add
the sugar and mix well. Add a little bit of water if the mix looks too
dry. Then add the raisins and almonds. Re-season and cool.
In
a small container, place the bobotie mixture and top with the egg custard
mix. Bake in the oven at 325º F until golden brown and cooked through.

Yield:
1 quart
Ingredients:
1
cup + 2 ounces Mango Puree, fresh
¾ cup Rice Vinegar
½ cup Vegetable Oil
3 tablespoons Ginger, fresh
To Taste Kosher Salt
To Taste Fresh Ground Black Pepper
2 tablespoons Orange Juice

Method:
In
a blender or food processor, add the mango puree, vinegar, ginger and
orange juice. With the blender on slow, add the oil to create an emulsification.
Add salt and pepper. Check the flavors and adjust if necessary.

Ingredients:

Mornay Sauce
1/4
cup butter
1/4 cup flour
1 quart whole milk
1 1/4 cups Quattro Fromage (4-cheese mixture of asiago, provolone, fontina,
and gruyere cheeses)
2
pounds elbow macaroni
Method:

1. Prepare the macaroni according to the directions on the package.

2. Make a roux with the flour and butter over low heat. Bring the milk
to a simmer and work in the roux.

3. Add cheese and salt to taste. Pour over the macaroni and heat through
in a moderate oven.

Yield:
15 servings, adjust accordingly for smaller batches
Ingredients

¾
pound white cabbage, shredded
¾ pound red cabbage, shredded
3/8 pound carrots, shredded

Dressing
¾ pound mayonnaise
1/8 pound sugar
1/8 quart white vinegar
3/8 ounce mustard seed
To taste salt and pepper to taste

Method

1.
Combine all the ingredients in a large bowl and mix well.
2.
Check seasonings and adjust as needed.

Yield:
8 servings
Ingredients:
1
pound carrots, chunky cut
2 cups water
2 cups heavy cream
1 cup milk
2 ounces American cheese, sliced or shredded
½ ounce ground ginger (fresh ONLY)
2 ounces sugar, adjust as needed
Roux (2 ounces butter and 2 ounces flour)

Method:
To
make a roux, melt the butter in a small sauce pot, slowly add the flour
to make a paste. Cook until incorporated. Remove from heat and set aside.
In
pot, cook carrots in water, sugar, and ginger. Let simmer until carrots
are soft. Using a beurre mixer, puree until smooth.
Add
heavy cream, milk, and roux. Cook until soup is hot and slightly thick.
Add
American cheese and let simmer until cheese melts.
Adjust
seasoning.

Yield:
8 servings
Ingredients:
1
pound Sweet Potatoes, peeled, medium dice
1 pound Potatoes, peeled, medium dice
To taste Salt and Pepper
2 T. Coriander, roasted
2 T. Cinnamon, toasted
¼ cup Sugar
¼ cup Butter

Method:
Steam
all of the tubers until tender. In a mixer mash everything together.
Check the seasoning, adjust if needed.
Make
sure the potatoes are cooked well.

Ingredients:

1 1/2 cups mango juice
1/2 cup pineapple concentrate, thawed
1/2 cup lemonade concentrate, thawed
2 cups fresh orange juice
3 cups water
4 Tablespoons grenadine
Method:

Mix
all ingredients together. Serve over ice in a tall glass. Serves 8.

KALAMATA OLIVE FLATBREAD

Ingredients

3 ounces Kalamata olives, chopped
2 ounces Four Cheese Mix (Royalty)
1/2 ounce Boursin cheese, crumbled
1/16 ounce kosher salt
1/16 ounce fresh ground black pepper
1/8 ounce olive oil
1/8 ounce Micro Greens (Garden Gourmet)
1 recipe of Millet Dough ( below )

Method:

1. Spread olive oil, salt and pepper on dough.

2. Sprinkle four-cheese mixture on top of dough. Sprinkle Kalamata olives
and crumble Boursin cheese on tope of the olives.
3.
Bake in 400º oven for about 10 minutes until crispy and flaky.

4. Garnish with micro greens.

Millet
Flatbread Dough

Ingredients

1 1/2 pounds high gluten flour
1 1/2 pounds millet flour
1/3 cup hulled millet
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon sugar
1 1/2 pounds water
1 teaspoon yeast

Method:

1. In a mixing bowl, take the yeast and add to water, mix.
2.
In another mixing bowl, add all dry ingredients and mix well.

3. Slowly incorporate yeast and water liquid into mix and mix well.
4.
Let all rest in the bowl, covered and refrigerated.

5. Portion, let the dough rest a little longer and use it as you need.
6.
Bake in 400º oven for about 10 minutes or until flaky and crispy.
 

Yield:
1 5/8 cups
Ingredients
1/4
cup Ginger
1/4 cup Garlic
1/4 cup Sugar
1 Tbsp Cardamom, ground
2 Tbsp Coriander, ground
1 Tbsp Turmeric, ground
2 Tbsp Thyme
1 Tbsp Crushed Pepper
1 cup Worcestershire Sauce
1 cup Soy Sauce, low sodium
1/4 cup Balsamic Vinegar
1/2 cup Malt Vinegar
1/4 cup Safflower Oil
1/2 cup Olive Oil
1 Flank Steak

Method
Mix
all ingredients in a large bowl. Add flank steak and marinate for 24
hours.
Over
medium high heat, preferably over an open fire for the best flavor,
sear the flank steak until the meat is easily released from the grate.
Turn and sear the other side. Cook for 10 to 12 minutes or until desired
temperature. Remove from high and rest for 5 minutes. Slice thin and
serve.

Note: This marinade can be made up to three days in advance and stored
in a refrigerator.

YIELD:
8 Servings
Ingredients:

1 cup buttermilk
1/4 pound plain yogurt
Kosher salt to taste
1/2 tsp. whole cumin seeds, toasted
1/4 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground turmeric
1 tsp. madras curry powder
1/8 cup lemon juice, fresh-squeezed
1/2 tsp. garlic, minced
1/2 tsp. pickled ginger, minced
1/2 cup sagh dhal
Method:

Mix all the ingredients thoroughly and chill until ready
to marinate the shrimp.

Yield:
8 servings
Ingredients:
3
1/3 pounds pork loin
¼ pound kosher salt
¼ pound sugar
½ pound brown sugar
2 T. minced herb (thyme or rosemary), chopped fine
2 T. ginger, fresh and chopped
2 T. cinnamon
ground black pepper to taste

Method:
In
a small bowl, mix all the ingredients except the pork. Rub the mixture
into the pork and let marinate overnight. Cook in the oven at 350ºF
for one hour or until done.
Note:
Make a different variation by adding different spices.

Yield: 10 servings
Ingredients
Kernels
from 5 ears of corn, roasted (see recipe below)
1/2 teaspoon Kosher Salt
1 dash Fresh Ground Black Pepper
2 quarts Corn Stock (see recipe below)
1/4 cup Risotto Rice

Method
1.
Place the shucked and roasted corn kernels into a stainless steel stockpot
and season with the kosher salt and the fresh ground black pepper.
2.
Add in the corn stock and the risotto rice and bring to a quick boil.
3.
Lower the heat and let the soup simmer until the rice is soft.
4.
Burmix very well and strain if you wish.
5.
Strain the soup through a small whole Chinese cap and adjust seasoning.

6.
Chill and reserve.

CORN KERNELS, ROASTED

Yield:
10 servings
Ingredients
5
each Corn Cobs, shucked
1/2 teaspoon Kosher Salt
1 dash Fresh Ground Black Pepper
1 teaspoon Olive Oil

Method
1.
Mix the shucked corn with the kosher salt, fresh ground black pepper
and olive oil and lay them out loosely on a parchment paper lined sheet
pan.
2.
Place the sheet pans into the brick oven at 500 plus degrees Fahrenheit
and roast them until golden
3.
Let the corn chill on the sheet pan.
4.
When cold, remove and place in cooler for further use.

CORN STOCK

Yield: 10 servings
Ingredients
5
each Corn, shucked, cob only
1 tablespoon Butter
1/2