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Recipes
May 5, 2008
Summer Brunch
Brunch can be an easy and informal way to entertain, especially during the summer months. It is a great way to take
advantage of outdoor areas and also involve outdoor cooking.
A basic brunch structure is as follows:
Fruit/ Juice
Meat
Salads
Eggs
Pastries
Vegetables
For my Summer Brunch Menu, I’ve included the following:
Grilled Fruit Kabobs
Quiche
Chicken Apple Sausage
Scones
Juices
Oven
Roasted Potatoes with Chipotle Ketchup
Many of the items for any brunch can be bought and served, though adding specialties you have made will add flair to
your menu. The grilled fruit gives us an opportunity to develop some unique flavors. I chose the quiche so I could cook it
ahead and enjoy time with my guest. If you want to provide omelets to order, it will be time consuming, but offer a nice variety.
The chicken sausage adds a healthy touch. Though potatoes are generally a staple
of brunch, the chipotle ketchup gives them a nice twist. Scones can easily be mixed and are the best warm out of the oven.
Chicken Apple Sausage
3# Chicken Breast
1 ea. Granny Smith Apple
¼ ea Spanish Onion
2 tsp. Salt
½ tsp Black Pepper
2 tsp Poultry Seasoning
1/8 tsp Cinnamon
1/8 tsp Ginger
10 ft Sausage Casing
Place casing in fresh water to
soak out salt. Core and peel apple. Peel onion. Cut apple, chicken and onion into 1” chunks. Place chicken in food processor
in batches with some apple and onion. Pulse until finely chopped. Place in bowl and add seasoning. *It’s important to
work quickly so chicken mixture does not warm. Place in refrigerator between task to keep cool. Slide sausage casing over
a plain tip on a pastry bag. Knot end of casing and prick a small hole to let air out as you fill it. Place medium amount
of chicken mixture in bag. Twist and squeeze bag to force chicken into casing with right hand while holding casing against
tip of bag to fill firmly. When filled, knot casing and prick casing randomly in four places to release steam when baking.
Bake at 350˚F for 30 min. or until 160˚F is reached on thermometer.
Dec. 24, 2007
Coconut Shrimp
1# Shrimp, 16-20 count, raw
2 eggs
1¼ cup Flour
½ tsp salt
½ cup milk
¼ tsp cayenne
½ cup Beer
3 cups coconut
1 cups oil
4 oz. Orange marmalade
1 ½ tsp. Cajun seasoning
Peel shrimp, leaving last shell segment and tail. Butterfly cut, opening up meat. Place ¼ cup of flour in a pie plate.
Mix remaining flour with eggs, milk, beer, salt and cayenne in a low bowl or pie plate. Place coconut in another pie plate.
Heat oil in a sauté pan over medium high heat. Flour shrimp. Batter shrimp in egg mixture. Tap off excess batter. Dredge shrimp
in coconut. Save refrigerated for later cooking, or brown lightly in heated oil. Coconut will brown quickly because of sugar
content, so watch carefully. Mix marmalade and Cajun seasoning. Serve with shrimp.
Assorted Crostinis
15 slices Baguette
¼ cup Cranberry Chutney
1 oz. Olive Oil
¼ cup Port Wine Sauce
2 TBSP Steak Salt Seasoning
Sliced Turkey, Sliced Pork Loin,
Sliced Beef Tenderloin
This is a great opportunity to use up leftover meats for a great hors d‘ oeuvres. Cranberry chutney recipe can be
found below. Port wine sauce can be created with ½ cup of port wine and ¼ cup of fruit preserve such as blueberry or blackberry.
Mix and cook lightly in sauce pan, simmering for three minutes.
Crotinis can be prepped by placing baguette slices on sheet tray or cookie sheet. Drizzle slices with olive oil and sprinkle
lightly with steak salt. Place in 400° F oven for 3 min. Top with sliced meats and sauce or chutney.
Heat again in oven for another 3 min. Serve.
Nov. 14, 2007
Basic Stuffing
½ cup Onion, diced 1 cup Chicken Stock (see recipe April
½ cup Celery, diced ‘07)
1 TBSP Oil 2 cup Fresh bread, diced
1 TBSP Poultry Seasoning
Heat oil in a sauté pan over medium high heat. Sauté onions and celery until tender. Add poultry seasoning and allow to
cook for 2 to 3 minutes. Add stock and continue cooking to combine flavors; about 2 minutes. Remove from heat and combine
with bread.
The basic stuffing can be multiplied to accommodate the size of the meat stuffed.
Garnishes can be added to this stuffing such as dried fruits, apples, sautéed mushrooms, oysters, nuts or other meats to
alter or compliment the flavor profile to be achieved.
By adjusting the amount of stock, the texture of the stuffing can be softened as to “pipe” stuffing with a
pastry bag into a pocketed steak, chicken breast or chop. A softened cheese such as goat, cream or bleu could be added for
a unique flavor.
Oct. 12, 2007
Cranberry Chutney
1 cup Onion, julienne 1 cup Red Pepper, julienne
¼ cup Fresh Ginger, minced ½ cup Rice Wine Vinegar
1 cup Brown Sugar 2 cups Dried Cranberry
2 TBSP Oil
Heat oil in a sauce pan over medium high heat. Sauté onions and peppers allowing them to caramelize. Add ginger and allow
to become tender. Add rice wine vinegar and sugar. Reduce heat to medium, add cranberries and allow to cook down for five
minutes or until syrup thickens.
Turkey Panini Sandwich
2 slices Panini Bread 2 TBSP Cranberry Chutney
4 oz. Sliced Turkey 2 TBSP Grated Asiago
2 tsp Oil
Heat panini pan over medium high heat. Brush outside of bread with oil. Place turkey, chutney and cheese between bread
and press. Cook three to five minutes on each side until golden brown.
Fall Apple Salad
12 oz. Baby Greens 4 oz. Walnuts
4 oz. Bleu Cheese 8 fl. oz. Grape Vinaigrette
2 Granny Smith Apples, cored & sliced thin
Divide greens onto four plates. Garnish with apples, walnuts and bleu cheese. Top with vinaigrette.
Grape Vinaigrette
½ cup Grape Juice ½ cup Rice Wine Vinegar
¾ cup Honey to taste Salt & Pepper
Mix all ingredients together with whisk.
Butternut Squash Soup
4 lbs. Butternut Squash, large dice ½ lbs. Carrots, large dice
½ lbs. Onions, large dice ¼ cup Garlic, minced
¼ cup Fresh Rosemary, minced ¼ cup Olive Oil
to taste Salt & Pepper
Preheat oven to 400° F. Toss all ingredients in a large bowl. Place in a roasting pan
and roast for 30 minutes. Place roasted veg into a small stock pot. Cover with water and bring to a simmer for 5 minutes over
medium high heat. Remove from heat and process with an immersable blender. Serve and garnish with chopped parsley.
April '07
Stock
1 whole chicken
½ bunch celery, chopped
1 large onion, chopped
4 bay leaves
8 black peppercorns
1 tsp thyme, dry
Breakdown chicken, removing legs, thighs and wings. Remove breast from carcass. Place in stock pot with chopped onion,
celery, bay leaves, peppercorns and thyme. Fill stock pot with 1½ gal. water. Place on stove and bring to a boil. Reduce to
a simmer and cook for about 1 hr. Remove legs, thighs and breast; making sure internal temperature is 165°
F. Chill meat and remove from bone. Dice and save for further use. Allow carcass and wings to continue cooking for 20 minutes
more. Strain, chill and hold for further use.
Onion Soup
3 TBSP olive oil
6 large onion, sliced thin
1½ tsp thyme, dry
1 cup cream sherry
3 qt chicken stock
1 tsp salt
2 cups croutons
8 slices Swiss cheese
In a six quart pan, heat olive oil over medium high heat on stove. Add onions and stir occasionally. Allow onions to continue
to cook at medium high heat for about thirty minutes. Though moisture will render from the onions, the high heat will allow
onions to caramelize (338° F). This will give them color and complex flavor. As the onions become
dark and rich, add thyme and then deglaze the pan with the sherry. This will release the brown bits from the bottom of the
pan which will add to the flavor. After the sherry reduces some, about ½, add the stock. Reduce the heat to a simmer and allow
the soup to cook for fifteen minutes to marry flavors. Add salt to taste. Ladle soup into ovenware croaks(8), garnish with
½ cup of croutons each and a slice of Swiss cheese. Bake in 400° F oven until cheese is melted and
enjoy!
Chicken Noodle Soup
2 TBSP olive oil
1 medium onion, diced
4 stalks celery, diced
2 medium carrots, diced
3 qt chicken stock
3 cups cooked chicken, diced
1 tsp salt
2 cups egg noodles, cooked
In a six quart pan, heat olive oil over medium high heat on stove. Add onions, celery and carrots. Reduce heat and stir
occasionally. Continue to cook vegetables at medium heat for about fifteen minutes until they are tender. Moisture will render
from the vegetables as they cook, but they will not color; leaving them with a natural color and lighter, fresher flavor.
Add the stock and chicken, and allow the soup to cook for fifteen minutes to marry flavors. While soup finishes cooking, cook
noodles separate according to package directions. Adding noodles to soup just for service will keep them from getting soft
and mushy. Ladle soup into bowls with noodles and be soothed!
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