4 Kids 'n Us Recipes

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 tablespoon Brown Sugar
1/2 tablespoon Kosher Salt
1 gallon Water

Method
1.
Place all the shucked cobs into a stainless steel stockpot, add in the
butter, sugar and kosher salt and fill up with water.
2.
Bring the whole to a quick boil and then simmer for about one hour.
3.
Strain through a Chinese cap, chill and reserve for further use.

YIELD: 4
servings
Ingredients:
1
chicken, whole - cut in eight
8 ounces onions, diced chunky
8 ounces red bell peppers, diced chunky
2 jalapeno peppers, sliced
8 ounces potatoes, diced chunky
8 ounce diced tomatoes, drained
8 ounces coconut milk
3 tablespoons curry powder, toasted
1 quart chicken stock
5 ounces honey
4 ounces oil
½ cup cilantro, chopped
To taste cayenne pepper (adjust/add slowly)
To taste salt and pepper
Roux (3 ounces butter and 3 ounces flour)

Method:
Sprinkle
chicken with salt, pepper, and 1 tablespoon curry powder. Sear chicken
in the skillet until golden brown and ¾ done. Set aside.
Melt
butter and stir in flour to make a roux and set aside.
Heat
chicken stock, curry powder, coconut milk and roux. Let simmer until
thickened.
Add
the vegetables (except the cilantro) and seared chicken. Cook until
chicken is done.
Add
honey and cayenne pepper. Adjust seasoning.
Garnish with cilantro.

Yield:
8 servings
Ingredients:
1
pound mussels
1 pound shrimp
1 pound white fish, cut chunky and sear
1 pound scallops, sear
2 cups clam juice
1 quart chicken stock, add chicken base
2 cups coconut milk
2 T. curry powder, toasted
1 onion, diced in big chunks
1 red bell pepper, diced in big chunks
1 jalapeno, sliced
2 carrots, diced in big chunks
2 potatoes, diced in big chunks
¼ cup parsley, chopped
¼ cup cilantro, chopped
2 T. lemon juice
1 each lemon, zest and sliced
2 T. ground cumin, toasted
To taste salt and pepper

Method:
Heat
the chicken stock and clam juice. Add the vegetables (except jalapeno,
parsley, and cilantro) and spices. Cook until the vegetables are half
done. Add coconut milk. Continue cooking until vegetables are done.
Before
serving, sear white fish and scallops (do not overcook) and set aside.
Heat the stew and add mussels, shrimp, scallops, fish, and jalapeno.
Cook until mussels open, add parsley, cilantro, and lemon zest before
serving.

Yield:
15 servings
Ingredients:

Syrup
1 cup Sugar
2 cups Water
1 cup + 4 tablespoons Coconut Puree
1 cup Kahlua Liquor

30 pieces Ladyfingers
3 pounds Mascarpone Cheese
1 pound Powder Sugar
8 each Egg Yolks
7 sheets Gelatin
1 cup + 4 tablespoons Coconut Puree
½ can Coco Lopez
1 quart Heavy Cream
1 cup Toasted Coconut
Method:

1. Make syrup by boiling water and sugar in a saucepot. Once it boils,
remove from flame and transfer into another container. Mix with coconut
puree and Kahlua.

2. Soak each ladyfinger while syrup is still warm and set aside on a
sheet pan.

3. Soak gelatin leaves in cold water until soft. Remove excess water,
then place gelatin in coconut puree in a small bowl. Place over a hot
bath to dissolve the gelatin. Set aside.

4. In the mixer, whip mascarpone cheese with powder sugar. Add yolks,
Coco Lopez and heavy cream. Whip until thick.

5. Temper some of this mixture in the gelatin and put it back with the
rest of the filling.

6. Continue to whip until mixture has doubled. Be careful not to over
whip and curdle the cheese.

7. Place soaked ladyfingers on the bottom of desired deep dish, about
4 inches deep. Ladle about an inch and a half of the filling.

8. Place another layer of ladyfingers, then ladle another layer of filling.

9. Smooth the top with a spatula, and then sprinkle the top with toasted
coconut.

NOTE: This BBQ sauce should have a sweet and spicy flavor. It goes well
with pork, beef, and chicken.

Yield:
10 servings (1 quart)
Ingredients:
1
each Spanish onion, diced fine
1 ounce garlic, minced fine
2 each jalapeno chile peppers, minced fine and seeded
4 ounces brown sugar, packed
2, 12 ounce cans Coca-Cola
2 ounces white vinegar
4 cups ketchup
1 ounce olive oil

Method:
In
a heavy-bottom saucepot over medium high heat, add the olive oil and
onions and cook for three minutes until onions are brown. Add the garlic,
jalapeno peppers, brown sugar, and cook for one minute. Deglaze with
the Coca-Cola and cook until a syrup consistency. Add the ketchup and
white vinegar. Lower the heat and simmer for 20 minutes.
 

Yield:
15 servings
Ingredients:
½
pound Semi-sweet Chocolate
3 each Yolks
2 ½ tablespoons Sugar
3 sheets Gelatin
4 tablespoons Frangelico
2 cups Heavy Cream
5 tablespoons Puff Pastry, baked
7 tablespoons Semi-sweet Chocolate Squares, melted
5 tablespoons Praline Paste
½ cup Ganache (2 oz. semi-sweet chocolate and 2 oz. heavy cream)

Chocolate Sticks for garnish
Method:
1.
Prepare flexi pan mold, 2-inch diameter muffin shape.

2. Melt semi-sweet chocolate squares for mousse.

3. Whip heavy cream and sugar to very soft peaks.

4. Soften gelatin in cold water until soft. Remove excess water, then
place gelatin in a small bowl with the Frangelico. Set bowl over hot
water bath to dissolve gelatin.

5. In a large bowl mix egg yolks into the slightly warm chocolate.

6. Add the warm Frangelico/gelatin mixture to the chocolate/yolk mixture.

7. Fold 1/3 of heavy cream/sugar mixture into the chocolate mixture.
Add remaining cream mixture and mix well.

8. Pour into the mold, leaving ¼ inch space on the top.

9. Place in freezer to set.

10. Melt chocolate for crunchy bottom. Add puff pastry (already baked
and chopped in a food processor) and praline paste to the chocolate.

11. When the mousse is set, spread chocolate mixture over each mousse
without unmolding them. Put back in the freezer to set.

12. When set, unmold mousse. Pipe a dollop of ganache on each. For ganache,
melt chocolate; add cream, mix until glossy.

13. Put chocolate sticks on top to garnish.

Serves: 8
Ingredients:

1
gallon Chicken stock or broth
2 cups Soy sauce
2 tbls Garlic, chopped
2 tbls Sugar
2 tsp Hot Sauce
2 tsp Sesame Oil
1 each Red Bell Pepper, diced
1 each Green Bell Pepper, diced
1/2 each Poblano Chili Pepper, diced
1 each Onion, diced
1 cup Spinach or Collard Greens, rough chopped
4 each Chicken Breasts, diced
1 cup Mushrooms, diced
1/4 cup Lemon Juice
Method:
1.
Cook diced chicken until half done. Set aside.
2.
Heat chicken stock, soy sauce, garlic, sugar, and hot sauce.
3.
Mix all of the vegetables and the chicken. Cook until the vegetables
are done.
4.
Add spinach when ready to serve. Drizzle with the sesame oil when serving.

Yield:
8 servings
Preparation
Time: 2 hours
Ingredients:
2
Chicken Breasts, cooked and diced
1 pound Russet Potatoes, cooked and diced
2 cups Corn Kernels (frozen)
1/8 cup Onion, diced
1/8 cup Red Bell Peppers, diced
1 cup Chicken Stock
1 cup Heavy Cream
1 cup Milk
2 t. Sugar
2 t. Hot Sauce
1/8 cup Fresh Parsley, chopped
1 Chicken Bouillon Cube
Method:
1.
Bring chicken stock to a boil.

2. Add milk, heavy cream, chicken, potatoes, red peppers, onions, corn,
and sugar, simmer for 40 minutes.

3. Add parsley and hot sauce, simmer for five minutes.

4. Serve hot.

Yield: 10 servings
Ingredients

2 tablespoons Butter
1 each Garlic Cloves
1 each Onion, chopped
1 teaspoon Cumin, ground
1 teaspoon Coriander, ground
1 pound Butternut Squash, cut in chunks
2 teaspoons Curry Paste, red
2 cups Vegetable Stock
2 cups Milk
4 tablespoons Sour Cream
2 each Fresh Lemons, juiced
To taste -- Black Pepper and Salt
To taste -- Cilantro Sprigs

Method
In
a large pot, heat the butter. Add the onions and garlic and cook until
soft.
Add
all the spices, lemon juice, and curry paste.
Add
squash and cover with the stock.
Simmer
until squash is cooked.
Puree
the soup until smooth and add the salt and pepper to tastes.
Return
to the heat and add the milk and sour cream. Do not boil.
Garnish
with the cilantro sprigs.

Yield: 8
servings
Ingredients:
4
pounds Seabass/Snapper Filet (or your fish of choice)
Banana Leaves
1 Spanish Onion, julienned
2 ounces Garlic, chopped
1 ounce Ginger, chopped
1 cup Tomatoes, vine ripe, chopped
2 T. Ground Cumin, toasted
2 T. Ground Coriander, toasted
½ bunch Cilantro, chopped
2 T. Ground Turmeric, toasted
1 each Red Bell Pepper, julienned
2 T. Ground Mace, toasted
1 Jalapeno, sliced
1 Green Bell Pepper, julienned

Method:
1.
Lay out the banana leaves and place the filet of fish in the middle.
2.
Toast all the dry ingredients and rub all over the fish.
3.
Place the rest of the ingredients on top of the fish.
4.
Wrap tightly with banana leaves and grill. Finish in the oven until
the fish is done.
 

Yield:
12 servings
Ingredients:
2
cups Milk
2 cups Heavy Cream
1 cup 3 T. Sugar
7 each Whole Eggs, beaten
1 teaspoon Cinnamon
4 tablespoons Butter
3 each Bananas, sliced
5 cups Croissants, brioche, or challah bread, cubed or one whole loaf
of Texas toast, cubed

Method:
1.
Cut day-old croissant, brioche, challah, or Texas toast into cubes.
Set aside.

2. In a large bowl and using an electric mixer, combine milk, cream,
sugar, cinnamon, and beaten eggs.

3. In a 9x9 square or round pan, place one layer of bread on bottom.
Place bananas on top, followed by a layer of bread.

4. Pour custard mixture over the entire dish, filling it 2/3 to ¾
full. Press top bread layer into custard to prevent the bread from drying
out. Add more custard if necessary.

5. Place butter chunks on top of bread pudding.

6. Bake at 300 degrees for one hour or until an inserted knife comes
out clean.
7.
Serve with vanilla sauce (recipe below).

VANILLA
SAUCE
Ingredients:
3
cups Heavy Cream
1 ½ cups Milk
1 ½ teaspoons Vanilla Extract
9 tablespoons Sugar
2 tablespoons Cornstarch
6 each Egg Yolks

Method:
1.
Heat up milk, vanilla, heavy cream, and sugar.
2.
Combine cornstarch with egg yolks.
3.
Once liquid boils, temper some of the liquid into the yolks and stir
vigorously. Then return tempered yolks into the pot.
4.
Turn off the heat and stir continuously until well combined and thickened.
5.
Transfer the sauce into a bowl and set over an ice bath to cool.

Yield: 16 servings
Ingredients

4
cups water
3 each chicken bouillon cubes
1/3 cup curry paste (or can be dry curry)
2 T. ground coriander, toasted
2 T. granulated garlic
4 cups coconut milk
¼ cup sugar
3 cups soy sauce
2 pounds beef/pork/chicken, large diced
2 cups mixed red and green peppers, diced
2 cups onions, diced
½ cup whole kernel corn, frozen
1 bay leaf
¼ t. cayenne pepper
2 T. cornstarch (make slurry)

Method:
1.
In kettle, heat water, chicken bouillon cubes, curry paste, ground coriander,
and granulated garlic. Let boil and add in sugar and coconut milk.
2.
Add in the soy sauce and the diced meat. Let simmer for 20 minutes.
3.
Add vegetables, spices, and cook until tender.
4.
Bring to a boil and add cornstarch slurry slowly to the mixture and
whisk until thickened.

Yield: 6 servings
Ingredients

3 TB butter, plus more for greasing the souffle cups
6 TB sugar, plus more for dusting the souffle cups
1 cup milk
3 TB all-purpose flour
3 TB Dutch-processed cocoa
2 oz. (2/3 cup) semisweet or bittersweet chocolate, melted
4 eggs, separated

Method

1. Preheat over to 350ºF. Set a full kettle of water on to boil.

2. Butter six 4-oz. souffle cups and coat with sugar; set aside.

3. Bring milk to boil in small saucepan. Meanwhile, melt butter in medium
saucepan over medium heat. Add the flour and cocoa to the butter and
beat with a whisk until it has a smooth, paste-like consistency. Reduce
heat and cook for one minute.

4. Slowly add hot milk, whisking until smooth, then blend in melted
chocolate. Let cool for five minutes, then stir in egg yolks.

5. Beat egg whites in separate bowl until frothy. Slowly add sugar,
1 TB at a time until glossy peaks form. Stir a heaping spoonful of egg
whites into the chocolate, then fold in the remaining whites just until
combined.
6.
Pour the batter into prepared cups. Place cups in large baking dish
and add enough boiling water to reach halfway up the sides of the souffle
cups.
7.
Bake for 20 minutes. Serve immediately with warm vanilla sauce.
Vanilla
Sauce

1. Bring 1 1/4 cups heavy cream and 1/4 vanilla bean (split lengthwise)
to a low boil in saucepan over medium heat.
2.
Combine 3 TB sugar and 2 small egg yolks.
3.
Add 2 spoonfuls of boiling cream to egg mixture and stir well, then
pour back into the remaining cream and continue to cook over low heat,
stirring constantly for 3 to 4 minutes.

Yield: 4 Dozen 2-1/2 inch Cookies

Ingredients:
2¼
cups unsifted flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) butter
¾ cup sugar
¾ cup packed brown sugar
2 eggs
2 teaspoon vanilla
1 cup chopped walnuts or pecans (optional)
11 ounce bag of Ghirardelli Double Chocolate Chips

Method:
Preheat
oven to 375°F. Stir flour with baking soda and salt; set aside.
In large mixer bowl, cream butter with sugar, brown sugar, eggs and
vanilla. Gradually blend dry mixture into creamed mixture. Stir in nuts
and Double Chocolate Chips. Drop tablespoon of dough per cookie onto
ungreased cookie sheets. Bake at 375°F for 9 to 11 minutes or until
golden brown.