Ingredients:
3 Cups Rice Crispy Cereal
1 1/2 Cups Chocolate Chips
1 Cup Peanut Butter
1/2 Cup Maple Syrup
1/4 Cup Coconut Oil
Description:
Line 8 x 8 baking dish with parchment paper and set aside.
In large bowl, add cereal
In microwave safe bowl, combine all other ingredients. Heat 1 minute and stir to combine.
Once melted, pour over cereal mixture and mix to combine. Pour into lined baking dish and refrigerate at least 1 hour to overnight until firm.
Remove and cut into bars.
1 Dozen Oysters, shucked and on the halfshell (or aluminum crab shell)
6 Tbsp Butter
1/2 Cup Onion, Chopped fine
4 Green Onions, chopped fine
3 Garlic Cloves, minced
6 Tbsp Flour
2 Cups raw Shrimp, peeled and chopped fine
1/2 Cup White Mushrooms, chopped fine
1/4 Cup White Wine
1/4 cup Heavy Cream
2Tbsp Italian Parsley, minced
2 Tbsp Lemon Juice
Hot Sauce, a few dashes
Salt, Pepper, Garlic Powder, Tony’s Chachere, Cayenne to taste
4 Egg Yolks, beaten
Directions:
Shuck oysters, drain liquid, put them on the half shell or crab tray and place in refrigerator until needed.
Preheat oven 400
For Sauce:
Melt butter in large skillet over medium heat. Add onions and garlic and saute until soft. Add flour and cook until it starts to get color (a few minutes). Stir in shrimp, mushrooms and a little bit of season of your choice. Cook a few minutes until shrimp turn pink. Add white wine and cream, cook about 2 minutes. Add lemon juice, parsley and hot sauce. Adjust season if necessary. Remove from heat.
When sauce is mostly cooled, stir in yolks and quickly mix well.
In an oven safe dish, sprinkle the bottom with sea salt (or rock salt). This is only to keep the shells in place.
Top each oyster with the shrimp mixture (about 2 Tbsp) and place each shell/crab tray on top of the salt.
Bake10-12 minutes. Serve.
For Duxelles:
3 Pints (1 1/2 lb) Mushrooms
2 Shallots
4 Garlic Cloves
2 Sprigs Thyme
2 Tbsp Butter
2 Tbsp Olive Oil
Salt and Pepper to taste
For Beef:
1 (3 lb) Center Cut Beef Tenderloin, trimmed
Olive Oil
Salt, Pepper, Garlic Powder, Tony’s Chachere
12 thin slices of Prosciutto
6 Sprigs Thyme
2 Tbsp Dijon Mustard
1 Lb Box Puff Pastry
2 Eggs lightly beaten
1/2 Tsp Salt
To make Duxelles:
Add mushrooms, shallots, garlic and thyme to food processor (in batches) and pulse. Continue with the process until you have used up all of the mushroom mixture.
Add butter and olive oil to large pan over medium heat. Add shallot mushroom mixture and saute 8-10 minutes until most of the liquid evaporates. Season and set aside to cool.
To prepare Beef:
Tie tenderloin in 4 places to hold shape. Drizzle with olive oil then season and sear all over, including ends. Meanwhile, set out prosciutto on plastic wrap. Make sure prosciutto covers entire tenderloin (you might have to place two long ways all the way across to make sure it will wrap around the entire tenderloin). Using a rubber spatula, cover prosciutto with the duxelles. Season with salt, pepper and thyme.
Remove beef, cut off thyme and smear entire tenderloin with dijon mustard. Allow to cool then roll up in duxelles and prosciutto with plastic wrap nice and tight twisting up the ends.
Place in refrigerator for at least 30 minutes.
Preheat oven 425.
On lightly floured surface, roll puff pastry. You may have to over lap the sheets.
Remove beef and plastic wrap. Set beef in center of pastry and fold over the top to overlap a little.
Brush the underside of the puff pastry with egg wash to seal. Brush the entire top and sides of the puff pastry with egg wash. Top with a sprinkle of sea salt.
Make 3-4 slits in the top of the pastry to vent.
Bake approximately 40 minutes. Check the internal temp until your desired temperature (135 for medium rare, 150 for medium)
Portabella Mushroom Soup
Ingredients:
2 Tbsp Butter
1 Cup Onion, chopped
1 Cup Carrot, chopped
¼ Cup Celery, chopped
2 Tbsp Garlic, minced
1 Tsp Thyme
3 Cups Baby Portabella Mushrooms, sliced
2 Cups Vegetable Stock
3 Cups Beef Stock
2 Tbsp Worcestershire Sauce
Dash of Red Pepper Flakes
Salt, Pepper, Garlic Powder, Tony’s Chachere, to taste
Directions:
Melt butter in large pot
Add onion, carrot, celery and garlic. Cook until soft.
Add mushrooms and thyme. Cook for about 5 minutes on medium-low.
Add stocks, Worcestershire and red pepper flakes. Season with seasoning of your choice.
Reduce to low and simmer 30 minutes.
Duchess Potatoes
Ingredients:
2-3 Lbs Idaho Russet Potatoes, peeled and diced
6 Tbsp Butter, divided
4 Oz Cream Cheese, softened
4 Egg Yolks
¼ Cup Milk
Salt and Pepper to taste
1 Tsp Dried Thyme
Directions:
Preheat oven 425.
In a large pot, boil potatoes under tender, about 15-20 minutes. Drain and place them in a mixer bowl.
Add 4 Tbsp butter, salt, pepper, thyme, cream cheese, milk, and egg yolks. Mix until well combined.
Place into an oven safe casserole dish. Brush the top of the potatoes with the melted butter.
Bake about 18-20 minutes until the top starts to turn golden.
Ingredients:
For Cake:
3 Cups Flour
2 Tsp Ground Cinnamon
1 Tsp Baking Soda
½ Tsp Grated Nutmeg
½ Tsp Salt
3 Eggs
1 ½ Cups Vegetable Oil
2 Tsp Vanilla Extract
2 Cups Sugar
3 Medium Granny Smith apples, diced and washed (unpeeled)
1 Cup Fresh Cranberries, chopped slightly in food processor
½ Cup Diced Dates
½ Cup Chopped Walnuts
For the Glaze:
3 Tbsp Butter
3 Tbsp Light Brown Sugar
3 Tbsp Sugar
3 Tbsp Heavy Cream
½ Tsp Vanilla Extract
Directions:
For the Cake:
Preheat oven to 325. Grease and flour a 9 inch springform (tube) pan.
In a medium bowl, whisk together 3 cups flour, cinnamon, baking soda, nutmeg and salt. Set aside.
In another small bowl, whisk eggs, oil and vanilla.
In a mixing bowl, place in sugar and slowly add the egg mixture and mix until smooth and creamy. Slowly fold in flour mixture. Scrape bottom and sides if needed.
Carefully mix in the apples, cranberries, dates and walnuts until evenly mixed.
Spread the batter into the prepared pan. Bake for 1 hour 15 minutes to 1 hour 30 minutes until cake tester comes out clean. This cake is very moist in the middle while creating a crust on top, so bake an extra 5 minutes or so if you think it may not be ready.
Place pan on cooling rack and spoon the caramel sauce over the entire top layer of the cake while still in the pan.
Let the cake cool for 1 hour before removing it from the tube pan.
Make the Glaze:
In a small to medium saucepan, stir together butter, both sugars, cream and vanilla. Bring to a boil for 1-2 minutes until the sugar is completely dissolved.
Ingredients:
5 cans Green Beans, drained
2/3 Cup Brown Sugar
¼ Cup Butter, melted
7 Tsp Soy Sauce
1 ½ Tsp Garlic Powder
Directions:
Preheat oven 350.
Spray 9 x 13 oven safe pan with cooking spray. Pour in drained green beans.
In a bowl, mix together brown sugar, butter, soy sauce and garlic powder.
Pour mixture over green beans and stir to mix.
Place in oven uncovered for 40 minutes.
Remove from oven and stir to mix. Let it sit for a while to soak in the sauce. Mix and serve.
Ingredients:
3 Lbs Ground Beef
2 Tsp Garlic Powder
2 Tsp Red Pepper (Cayenne)
½ Tsp Black Pepper
4 Tsp Salt
½ Cup Masa or Yellow Corn Meal
3 oz Chili Powder (separated)
2 – 15 oz Cans Tomato Sauce
4 Onions, Finely Diced
Directions:
In a large bowl, mix together with your hands ground beef, garlic powder, cayenne, black pepper, salt and 2 oz chili powder. Add finely diced onions and one can of tomato sauce. Mix well with hands.
Take about 1 Tbsp of meat mixture and roll into oblong ball, finger size. Roll each tamale into Masa.
Wet your tamale wrapper and place a tamale rolled in Masa in center of wrapper. Fold in both ends and then roll to close.
In a large pot, layer your tamales in opposite directions.
Pour boiling water on top of your tamales to completely cover them.
In a small bowl, mix your remaining 1 oz chili powder with 1 can of tomato sauce and pour mixture over tamales in pot of water.
Simmer for 2 hours across two burners with cover on.
Makes 85-100 tamales
Ingredients:
1 Tbsp Olive Oil
1 1/2 Lbs Mushrooms, quartered
2 Tbsp Butter
1 Onion, diced
2-4 Cloves Garlic, chopped
1 Tsp Thyme, chopped
2 Tbsp Flour
1/2 Cup White Wine
4 Cups Vegetable or Chicken Broth
4 Oz Brie, cut into cubes (remove rind on top and bottom or scoop our rinds later)
1/2 Cup Whole Milk or Heavy Cream
Salt, Pepper, Garlic Powder, Tony’s Chachere
Directions:
Preheat oven to 200.
On baking sheet, toss mushrooms and oil and place in oven for about 20-30 minutes until they start to caramelize, mixing halfway through.
Melt butter in pan over medium heat. Add onions and cook until tender.
Add garlic and thyme and cook about 1 minute.
Add flour and cook about 2 minutes. Stir to combine.
Add wine and deglaze the pan.
Add broth and mushrooms. Bring to boil and then reduce heat to simmer for 10 minutes.
Add milk and brie. Add seasoning on your choice. Remove any rinds. Either puree with hand blender or carefully scoop out and blend and return to pot. Enjoy!
Ingredients:
2 Cups All Purpose Flour
1/2 Cup Whole Milk
2/3 Cup Cold Butter, cut into cubes
1/2 Tsp Salt
2 Tbsp Sugar
2 Eggs
4 Tsp Baking Powder
Directions:
Preheat oven to 425
In a large bowl, add flour, salt and baking powder. Mix to combine. Add butter cubes.
Cut butter into flour using a pastry cutter, fork or your fingers until you get a grainy mixture. Add your sugar and mix again. I usually use my fingers after the sugar portion to make sure all the butter is mixed in well and not large chunks remaining.
In separate bowl, mix eggs and milk. Scoop 2 Tbsp of mixture and set aside.
Make a well in your flour mixture bowl and slowly pour in your egg mixture. Slowly add your flour mixture into your wet mixture and continue to fold until you form a dough ball. Cover and refrigerate for 20 minutes.
Once your dough is chilled, move it to a slightly floured surface. Using a rolling pin, flatten it out until you reach 1/2″ thick. Use a rolled cutter to cut dough into individual scones.
Knead excess dough as little as possible to reshape and cut again. Try not to over knead or they won’t rise as much.
Place scones in baking tray on silicone mat or parchment paper. Brush the tops with the egg/milk mixture you set aside.
Bake 12-14 minutes or until the tops are golden brown.
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