Red Wine Glazed Filet Mignon with Kale Risotto, Sweet Potato Mash and a Garlic Parm Potato Cake6/1/2016
0 Comments
Housemade Pina Colada Ice Cream Served in a Naval Orange Grilled Hawaiian Chicken with Coconut Rice and a Garden Pepper Medley Strawberry Chocolate Crepes with a Garden Vegetable Fritatta Balsamic Orange Chicken with Brown Rice Pilaf and Charred Eggplant Roasted Rosemary Chicken with Smoked Paprika Brown RIce and Thyme Enhanced Carrots Halibut with a Cilantro Puree Paired with Spicy Cabbage and Shallot Brown Rice Pilaf
Recipe Introduction:
This is a great recipe to really highlight a lot of different fresh herbs and flavors. This recipe alone contains Figs, Fresh Lemon, Balsamic and Fresh Parsley. A Great dish to show off you cooking skills to your guests. Note: Recipe is formatted for four servings Ingredients for Roasted Balsamic Fig Chicken Thigh: 6-8 Chicken Thighs 10-12 Dried Figs 1/2 Cup Balsamic Vinegar 1/4 Cup Olive Oil 1 Tablespoon of Garlic Salt 1/2 Tablespoon of Black Pepper 1 Tablespoon Worchestershire Sauce Ingredients Lemon Enhanced Brussel Sprouts: 1- 1 1/2 LB Brussel Sprouts 1 Fresh Lemon 2 Tablespoons of Olive Oil Salt and Pepper to Taste Ingredients for Parsley Fingerling Potatoes: 1 1/2 LBS of Fingerling Potatoes 2 Tablespoons of Olive Oil 1 Bunch of Fresh Parsley Salt and Pepper to Taste Cooking Process for Roasted Balsamic Fig Chicken Thigh: 1. In a mixing bowl coat Chicken Thighs and Figs with Balsamic Vin, Olive Oil, Garlic Salt, Worchestershire and Black Pepper 2. Pre-Heat Oven to 375 Degrees 3. Place Chicken Thighs and Figs on a sheet pan 4. Roast for 45-50 Minutes or until Skin is Crisp and Golden Brown 5. Serve and Enjoy Cooking Process for Parsley Fingerling Potatoes: 1. Cut Fingerling Potatoes in half lengthwise 2. In a mixing bowl toss potatoes with 1/2 a bunch of chopped parsley and olive oil, salt and pepper 3. Place on a sheet pan 4. Roast at 350 degrees until potatoes and crisp and caramelized 5. Garnish with remaining 1/2 bunch of chopped parsley and serve Cooking Process for Lemon Enhanced Brussel Sprouts: 1. Cut Brussel Sprouts in Half 2. Boil a small amount of water in a sauce pan 3. Add Brussel Sprouts and cook until tender with a slight crunch 4. Toss Brussel Sprouts with Olive Oil, Lemon Juice (Whole Lemon), salt and Pepper 5. Serve and Enjoy Recipe Introduction: Every Chef has a go to dish. A go to dish should be one that you know will be sure to impress your guests or customers. One that you can make in your sleep you know it so well. I guess you could say the Slow-Roasted Chile Verde Pork is that dish for me. I hope you enjoy this recipe. It is full of Latin-Spice and Roasted Flavors. Note: Recipe is formatted for four servings. Ingredients for Chile Verde Pork: 4 Bell Peppers 2 Tablespoons of Olive Oil 1 Tablespoon of Beef Stock 2 Tablespoons of Rice Vinegar 1/4 Cup of Orange Juice 1/2 Cup of Water 1 1/2 to 2 Pounds of Pork Shoulder Ingredients for Long Grain White Rice: 3 Cups of Long Grain White Rice 5 Cups of Water 1 Tablespoon of Olive Oil 1 Tablespoon of Garlic Salt 1/2 Tablespoon of Black Pepper Cooking Process for Chile Verde Pork: 1. Pre-Heat Oven to 400 Degrees 2. Cut the Pork Shoulder into several large chunks 3. Combine Pork Shoulder Beef Stock, Rice Vinegar, Water, and Orange Juice 4. Cover with Foil 5. Let the Pork Cook for 3-4 hours in the oven until pull apart Tender 6. Julienne all 4 Peppers 7. On a Sheet Pan coat with olive oil 8. Roast in the Oven for 10-15 Minutes or until Charred 9. Puree or Blend Roasted Peppers with 1/4 cup of water 10. Set Aside 11. Once Pork is ready combine the Pork and Juices in a large sauce pan 12. On Medium High Heat combine the roasted Peppers in the sauce pan and let simmer for 30 minutes until all ingredients are tender and combined. 13. Serve and Enjoy Cooking Process for Long Grain White Rice: 1. Combine Rice, Water and Olive Oil in a deep Roasting Pan' 2. Cover with Foil 3. Cook at 400 degrees for 30 minutes 4. Fluff the rice and serve Recipe Introduction:
This dish got a lot of great feedback from the recipients. One compliment I kept getting was how great the sauce tasted. I would like to highlight the Black-Peppercorn and Mustard Cream Sauce as being the main component that brings this dish together, and gives it the zest. I would also like to point out that I made a large batch of this sauce and used it later on in the week for a Corned Beef Brisket Irish meal. I have to say the sauce tasted even better on the Corned Beef Brisket. Note: Recipe is formatted for four servings Ingredients for Tri Tip Steak: 1 Tablespoon of Olive Oil 1 Teaspoon of Salt 1 Teaspoon of Pepper 3-4 Pound Tri-Tip Roast Ingredients for Black-Peppercorn and Mustard Cream Sauce: 1 1/2 Cups of Heavy Cream 1 Tablespoon of Beef Stock 1 Tablespoon of Dijon Mustard 1 Teaspoon of Black Pepper 1 Teaspoon of Smoked Paprika Ingredients for Roasted Rainbow Carrots: 1 Tablespoon of Olive Oil Salt and Pepper to taste 1 Teaspoon of Cumin 6-8 Large Carrots (Peeled and Sliced) Ingredients for Sauteed Kale: Several Bunches of Fresh Chopped Kale 1 Teaspoon of Minced Garlic 1 Teaspoon of Olive Oil Salt and Pepper to taste Cooking Process for Tri Tip Steak: 1. Coat Roast with Salt, Pepper, and Olive Oil 2. Pre-Heat Oven to 350 degrees 3. Roast Tri-Tip for 15-25 minutes depending on how you would like the meat cooked 4. Remove Tri-Tip from the Oven and let it rest for ten minutes 5. Slice the Tri-Tip in thin slices 6. Serve to your guests degree of doneness Hint: The Middle of the Tri-Tip will be the most rare, while the corners will be the most well-done part of the roast Cooking Process for Roasted Rainbow Carrots: 1. Coat Carrots with Olive Oil, Salt, Pepper, and Cumin 2. Place Carrots on a roasting pan 3. Roast Carrots at 350 degrees for 15-20 Minutes 4. Remove Carrots and Plate once they are tender and soft Cooking Process for Cream Sauce: 1. Bring Heavy Cream to a Simmer 2. Dissolve Beef Stock in the cream 3. Add Mustard, Black Pepper and Smoked Paprika 4. Taste 5. Add more Salt or Beef Stock if more is desired 6. Ladle Cream Sauce Oven or around Tri-Tip Slices Cooking Process for Sauteed Kale: 1. Heat Olive Oil in a deep saute pan on Med-High Heat 2. Add Kale 3. Let the Kale Reduce 3. Add Garlic Salt and Pepper 4. Plate the Kale and place the Carrots atop of the Kale Bed Recipe Introduction: I am a big fan of this dish. The Jamaican Blackened Chicken is bursting with fresh spices and seasonings as well as a smokey caramelization from the grill. The key the perfectly cooked Blackened Chicken is a slightly blackened skin and a juicy breast bursting with fresh flavors. Note: Recipe Serves Four People Ingredients for Jamaican Blackened Chicken: 4 Chicken Breasts 1/4 Cup of Olive Oil 1 Tablespoon of chopped cilantro 1 Teaspoon Cayenne Pepper 1 Tablespoon of Smoked Paprika 1 Teaspoon of chopped garlic 1 teaspoon of Cumin 1 teaspoon of cinnamon 1 teaspoon of allspice salt and pepper to taste Ingredients for Latin Rice: 2 Cups of White Rice 3 Cups of Chicken Stock 1 Tablespoon of Smoked Paprika 1 Teaspoon of Black Pepper 1/4 cup of fresh cilantro 1 tablespoon of cumin 1 large tomato (Small Dice) 1/4 cup of olive oil Ingredients for Steamed Rainbow Carrots: 4 Rainbow Carrots (Chopped to your preference) 1 tablespoon of olive oil salt and pepper to taste Cooking Process for Latin Rice: 1. Pre-Heat oven to 350 degrees 2. Combine all ingredients in a large baking dish (Rice will triple in size) 3. Bake Rice in the oven for 35-40 minutes 4. Stir rice thoroughly and Remove the Rice once it is light and fluffy 5. Be sure all ingredients are evenly mixed throughout the rice and serve Cooking Process for Jamaican Blackened Chicken: 1. Combine all ingredients in a large mixing bowl 2. Coat chicken breast with all ingredients, cover with plastic wrap and marinade chicken overnight 3. Grill Chicken on Medium High Heat for about 4-5 minutes on each side 4. Remove Chicken from the Grill when it is tender and caramelized 5. If you are unsure if it is cooked through or not you can put it in the oven at 200 degrees until it is served Cooking Process for Steamed Rainbow Carrots: 1. Bring a medium pot of water to a boil 2. Steam Carrots under they are soft and have a slight crunch 3. Strain Carrots and toss them in olive oil, salt and Pepper 4. Serve and enjoy Recipe Introduction: This is a wonderful winter dish, on one of those cold nights when everyone likes something hearty. What I enjoy so much about this entrée, is that it is a exotic spin on your typical Beef Stew. Moroccan Beef Stew is packed with flavor stemming from the Cinnamon, Allspice, and Nutmeg that gives this dish it's Moroccan flavor. This has been a favorite in every setting I have produced it, with many of the people trying it for the first time. Give this recipe a try, you will be sure to surprise them with this exotic comfort dish with a powerful Moroccan background. Note: Recipe Formatted for four servings Recipe Ingredients: 2 Tablespoons of Olive oil 1 1/2 Pounds of Beef Stew Steak cubes (Or any meat cut you prefer to throw in) 2 Large diced Carrots 1 Large Diced Onion 4-5 sliced Potatoes 1/4 Cup of Chopped Fresh Cilantro 2 Tablespoons of Beef Stock 1 Tablespoon of Cinnamon 1 Teaspoon of Nutmeg 1 Teaspoon of Pepper 1 Teaspoon of Allspice 1/4 cup of cornstarch Cooking Process: 1. On Medium Heat, heat olive oil in a one gallon sauce pan 2. Brown beef cubes for several minutes until caramelized 3. Caramelize diced onion 4. Add the following seasoning: Cinnamon, Allspice, Nutmeg, Cilantro, and Pepper 5. Fill Sauce pan 3/4 full with water 6. Let Stew boil and reduce on high for 1 hour 7. Add the diced carrots and potatoes and this point 8. Let stew boil and reduce for another hour 9. Add beef stock to the stew 10. Taste stew (Feel Free to add more stock if you prefer more saltiness) 11. Mix cornstarch with cold water to make a slurry (A thick mixture of water and cornstarch) 12. Slowly add slurry to the boiling stew and thicken to desired consistency 13. Once desired consistency is reached plate the stew and garnish it with a fresh sprig of mint or fresh herbs if avaliable Recipe Introduction:
This is a perfect recipe for someone who is looking to put a twist on the typical Grilled Steak, The Coffee and Brown Sugar Rub mends together perfectly, in that the roasted coffee taste blends with the sweet brown sugar notes. This rub makes for a tasty steak that has the type of title you would see in a top notch restaurant. The Braised Green Cabbage Paired with Hickory Smoked Bacon is quite the combo when the two flavors combine. This overall dish is sure to get taste and creativity comments from your guests or family. Note: Recipe is formatted for four servings Ingredients for Top Sirloin Steak: 4 Top Sirloin Steak's 1/4 cup of coffee grounds 2 Tablespoons of Olive Oil 1/4 cup of brown sugar 1/4 cup of worchestershire sauce Salt and Pepper to taste 1 teaspoon of cayenne pepper Ingredients for Braised Green Cabbage with Hickory Smoked Bacon: 1 small onion (diced) 1 head of green cabbage 1/2 cup of diced hickory smoked bacon 2 Tablespoons of Olive oil salt and pepper to taste Ingredients for Steamed Brocoli/ Cauliflower: 1 Head of Broccoli 1 Head of Cabbage 1 Tablespoon of Olive Oil Salt and Pepper to Taste 2 Tablespoons of Rice Vinegar Cooking Process for Top Sirloin Steak: 1. In a mixing Bowl rub steaks with coffee and brown sugar 2. Season steaks with Cayenne Pepper, Salt and Pepper 3. Drizzle steaks with worchestershire sauce and olive oil 4. Let steak soak up flavors until needed (Marinading the night before is preferred) 5. Pre-Heat grill to high heat 6. Grill Steaks to desired doneness 7. Aim to get the cross pattern grill marks by moving the steaks 45 degrees to the side once the initial grill marks have appeared 8. Plate Steaks and enjoy Cooking Process for Braised Green Cabbage with Hickory Smoked Bacon: 1. Heat olive oil in a large and deep sauté pan in medium high heat 2. Saute Bacon and Olive oil until caramelized and cooked through 3. Add cabbage to the pan 4. Add rice vinegar and reduce the cabbage 5. Season with salt and pepper and plate Cooking Process for Steamed Broccoli/ Cauliflower: 1. Bring water to a boil in a large sauce pan (Cut Broccoli and Cauliflower while water in heating) 2. Add Broccoli and Cauliflower and steam until crisp and tender 3. Strain the vegetables 4. Place in mixing bowl and season with Olive Oil, Salt and Pepper 5. Plate and enjoy Recipe Introduction:
Cajun Blackened Chicken is packed with flavor, but to top if off a Fresh Mango Salsa goes on top. This is the kind of cooking I love, a recipe that is packed with flavor and enticing ingredients, but one that is also healthy. The Quinoa and freshly sautéed veggies add to this dish's clean and healthy appeal. This is a great recipe to try out for some clean and healthy eating. Note: Recipe is formatted for four servings Ingredients for Cajun Blackened Chicken Breast: 4 Chicken Breasts 1 Tablespoon of Cajun Seasoning or Garlic Salt 1 Tablespoon of Smoked Paprika 3 Cloves of Minced Garlic 2 Tablespoons of Olive Oil Ingredients for Sauteed Vegetable Medley: Any Colorful Vegetables you would like to blend together I recommend: Carrots, Cauliflower, Zucchini and Broccoli 2 Tablespoons of Olive Oil Salt and Pepper to taste Ingredients for Fresh Mango Salsa: 1 Large Ripe Mango 1/2 of a Bell Pepper 1/2 of a Small Red Onion 1 Tablespoon of Freshly Chopped Cilantro 1 Tablespoon of Sugar 2 Tablespoons of Rice Vinegar Salt and Pepper to taste 1 Teaspoon of Cayenne Pepper 1 Tablespoon of Olive Oil Ingredients for Cilantro Infused Quinoa: 4 Cups of Quinoa 5 1/2 Cups of Chicken Stock 1/4 Cup of Diced Red Pepper 1/4 Cup of Fresh Chopped Cilantro 1 Tablespoon of Olive Oil Cooking Process for Cilantro Infused Quinoa: 1. Bring 5 1/2 Cups of chicken stock to a boil in a large pot 2. Add 4 cups of quinoa to the boiling pot 3. Boil on Medium-High Heat until Quinoa is dry and fluffy (Stir Occasionally) 4. When Quinoa is Dry and fluffy stir in Cilantro, Red Pepper, and Olive Oil and keep warm until needed 5. Plate Quinoa using a 1/2 Cup measurement and packing it tightly with Quinoa and gently letting it fall onto the plate Cooking Process for Fresh Mango Salsa: 1. Small Dice the Mango, Red Pepper, and Onion and combine in a medium mixing bowl 2. Stir in chopped cilantro 3. Combine sugar, rice vinegar, cayenne Pepper, olive oil, salt and pepper 4. Toss Ingredients and cover until needed Cooking Process for Cajun Blackened Chicken: 1. Pre-Heat Grill to High Heat 2. Grill Chicken for a 3-4 minutes on each side, until is is caramelized and cooked through 3. Plate Chicken and place Mango Salsa on top of the Chicken with a spoon Cooking Process for Vegetable Medley: 1. Heat Olive Oil on Medium High Heat in a Medium Saute Pan 2. Saute Vegetables until Caramelized and Tender 3. Season with Salt and Pepper and Plate Recipe Introduction:
I really enjoy preparing this recipe time after time because it is just full of everyday ingredients, that a majority of people have sitting in their pantries and refrigerators. Balsamic Vinaigrette in the main component in this recipe, providing a tangy and sweet flavor to the chicken, as well as a excellent glaze to keep your chicken moist and flavorful. The Fresh orange really adds a nice citrus flavor that pairs well with the tanginess of the Balsamic Vinaigrette. The best lesson this recipe can teach is that balsamic vinaigrette is more than just a salad dressing. It is perfect for reducing into a sauce and it is also a great marinade. Note: Recipe Formatted for four servings Ingredients for Roasted Chicken Breast: 4 Chicken Breasts 1/4 Cup Olive Oil 1/2 Cup Balsamic Vinaigrette 1/2 Cup Fresh Squeezed Orange Juice 1/4 Cup Worchestershire Sauce Salt and Pepper to taste 2-3 oranges Ingredients for Sun-Dried Tomato Brown Rice: 2 cups of Brown Rice 1 tablespoon of chicken stock 1/2 cup of sun-dried tomato's 2 Tablespoon of Olive Oil 1/4 cup of Diced Onion Ingredients for Balsamic Orange Glaze: Glaze will be made from a reduction of the ingredients the chicken was roasted in! Ingredients for Sauteed Garlic Greens: 2 Tablespoons of Olive Oil 2 Bunches of a green of choice (I prefer Kale, as it is not too bitter and is packed with nutrients) 1 Tablespoon of minced Garlic 1/4 Cup of Onions Salt and Pepper to taste Cooking Process for Roasted Chicken Breast: 1. Pre-Heat Oven to 350 degrees 2. Place Chicken in a Roasting Pan 3. Combine the olive oil, balsamic vinaigrette, orange juice, worchestershire sauce, and the salt and pepper over the chicken 4. Roast Chicken for 30 minutes Cooking Process for Sun-Dried Tomato Brown Rice: 1. Place brown rice in a deep roasting pan 2. Dissolve chicken stock in 3 1/2 cups of warm water 3. Pour the Liquid Chicken Stock over the rice 4. Pour 1 tablespoon of Oil over the rice 5. Cover the rice with foil and bake on 350 degrees for 45 minutes 6. Remove rice from the oven 7. In a small sauté pan heat 1 tablespoon of olive oil on high heat 8. Add onion and sun-dried tomato until caramelized 9. Mix the Onion and Sun-Dried Tomato into the cooked rice and serve Cooking Process for Balsamic Orange Glaze: 1. Remove Chicken from the oven 2. Pour the remaining liquid from the chicken into a sauce pan 3. Reduce the liquid on high heat until it has reached a sauce like consistency 4. Plate the chicken and Ladle the Glaze over it 5. Garnish the plate with orange slices Cooking Process for Sauteed Garlic Greens: 1. Heat oil on high heat in large and deep sauté pan 2. Saute onion until translucent 3. Add Greens 4. Add the garlic and season with salt and pepper once greens begin to wilt 5. Plate the greens |
AuthorA Culinary Heart emphasizes a Chef's love for the art of cooking and showcases the dishes that this passion can inspire. A Culinary Heart blog feeds off the author's love of creating dishes and sharing culinary secrets in effort to give back to the culinary industry and it's follower's with an easy to follow to blog for food lovers of all types and experience levels. Archives
April 2017
Categories
|