Chocolate and Peanut Butter Bread Pudding Recipes

Chocolate & Peanut Butter Bread Pudding Served w/ Caramel

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Chocolate & Peanut Butter Bread Pudding Served w/ Caramel
Yields one 6" x 10" x 2" Baking Pan.
Chocolate and Peanut Butter Bread Pudding
Course Dessert
Servings
servings
Ingredients
Course Dessert
Servings
servings
Ingredients
Chocolate and Peanut Butter Bread Pudding
Instructions
  1. Break apart cooked Biscuits into greased hotel pan
  2. Melt Chocolate and Peanut Butter, then mix all ingredients in pan
  3. Sprinkle with white sugar garnish to create a nice crust on top
  4. Bake at 375º F until cooked and risen
  5. Add caramel generously before serving
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Shrimp and Dirty Rice Corn Fritters Recipes

Shrimp and Dirty Rice Corn Fritters on a Stick…

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Shrimp and Dirty Rice Corn Fritters on a Stick with Tabasco Lemon Aioli Sauce
Shrimp and Dirty Rice Corn Fritters
Course Main Dish
Servings
people
Ingredients
Shrimp and Fritters
Tabasco Lemon Aioli
Course Main Dish
Servings
people
Ingredients
Shrimp and Fritters
Tabasco Lemon Aioli
Shrimp and Dirty Rice Corn Fritters
Instructions
  1. Brown pork sausage
  2. Add onion, celery, peppers, corn, garlic, with 2 tbsp butter, sauté until transparent
  3. Cook rice in water
  4. Sauté shrimp and chop up
  5. In large bowl mix all ingredients and Salt & Pepper to taste (note: may need more flour to thicken friable consistency)
  6. Deep fry "mini corn dog" size balls
  7. Serve with Aioli
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Kivado Crostad Recipes

Kivado Crostad

Brightly sweet kiwi provides a vibrant counterpoint to the salty pancetta, spicy jalapeno, and rich, buttery avocado in this uniquely tasty dish. A drizzle of balsamic glaze provides the perfect finishing touch. Most of the avocado sold in supermarkets is still in its unripened stage. To ripen, place avocados in a paper bag and set aside at room temperature for 2-4 days. When the fruit is soft to the touch, it is ready for use.

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Kivado Crostad
Kivado Crostad
Course Appetizer
Servings
people
Ingredients
Course Appetizer
Servings
people
Ingredients
Kivado Crostad
Instructions
  1. Chop up all of the necessary ingredients.
  2. Mix the first 7 ingredients and half of the chopped chives together in a mixing bowl, looking for a chunky guacamole consistency (other half of chives are for garnish in the last step).
  3. Cook the pancetta in a pan on med-high heat until crispy, drain fat and set aside to cool.
  4. Grill Naan bread until toasted and firm, let cool and cut into small triangles.
  5. Now layer the ingredients.
  6. Take the naan and spread guacamole mixture on each peace.
  7. Top with a spoonful of the diced kiwi on each piece.
  8. Sprinkle the crispy pancetta and diced red bell pepper on each piece as well.
  9. Take the balsamic glaze and drizzle a little over each piece.
  10. Finally, garnish with the remaining chopped chives.
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Cucumber Bruchetta Recipes

Cucumber Bruchetta w/ Grilled Shrimp & Crab Salad

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Cucumber Bruchetta w/ Grilled Shrimp & Crab Salad
Cucumber Bruchetta
Course Appetizer
Servings
Ingredients
Course Appetizer
Servings
Ingredients
Cucumber Bruchetta
Instructions
  1. Skewer, salt, pepper and oil shrimp. Grill over med-high heat. Remove and set aside to cool.
  2. Sift through crap meat to find any remaining shell.
  3. Once shrimp has cooled, cut into tiny pieces and shred crab meat.
  4. Add shrimp, crab, and all remaining ingredients (except for the cucumber rounds and chives) in a mixing bowl and mix.
  5. Add a spoonful of mixture to each cucumber round, and garnish with the chives.
  6. Chill slightly before serving.
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Candy Cane Carrots Recipes

Candy Cane Carrots

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Candy Cane Carrots
Candy Cane Carrots
Course Side Dish
Servings
people
Ingredients
Course Side Dish
Servings
people
Ingredients
Candy Cane Carrots
Instructions
  1. Preheat oven to 450°.
  2. Combine candy cane, molasses, cane syrup, rice vinegar, Sriracha and orange marmalade in a bowl. Mix well.
  3. Pour the mixture into a high-temp saute' pan and reduce for one minute.
  4. Add carrots, red onions and cherries to the saute' pan. Toss well.
  5. Place the entire mixture into a baking pan.
  6. Roast and glaze for 10 minutes.
  7. Remove from the oven and toss with baby arugula.
  8. Garnish with a light dusting of ground candy cane.
  9. Serve and enjoy!
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Mexican Cold-Front Soup Recipes

Mexican Cold-Front Soup

Chicken & Chorizo Soup with Rice.

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Mexican Cold-Front Soup
Mexican Cold-Front Soup
Cuisine Mexican
Servings
people
Cuisine Mexican
Servings
people
Mexican Cold-Front Soup
Instructions
  1. Bring stock and chicken to a boil, cooking chicken thoroughly.
  2. Strain the stock and set aside. Allow chicken to cool, then pull chicken off the bone and set aside.
  3. Remove chorizo from casings. Add chorizo and olive oil to a pot over medium heat. Once brown, small dice the celery, onion and bell peppers, and add them to the pot.
  4. Cook for five minutes, then add corn kernels, pulled chicken and small diced pasilla chilies.
  5. Add granulated garlic, cumin, cayenne pepper, chili powder, salt and freshly ground cracked pepper.
  6. Add stock to pot. Once stock comes back to a boil, add rice, lime zest and lime juice.
  7. Turn heat down to very low simmer. Allow to cook for 30 minutes.
  8. Turn heat back up to a medium simmer and add tomatoes.
  9. In a separate bowl, combine cornstarch and water. Once stock comes back to a boil, add cornstarch/water mixture to pot (this is not to thicken the soup, but to add body).
  10. Add chopped green onions and cilantro. Cook for two minutes, and you're ready to bowl up.
  11. Garnish your dish with lime wedges, cubed avocado and crispy tortillas.
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Louisiana BBQ Landshark Jumbo Shrimp Recipes

Louisiana BBQ Landshark Jumbo Shrimp

One of my favorites from home.

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Louisiana BBQ Landshark Jumbo Shrimp
Instructions
Cleaning Shrimp
  1. Leave the head on and use a paring knife. Cut the top of the shell on the tail from front to back, only going thru ½ of the tail meat. Carefully wash the trail out of the tail with running water in the sink.
Making Compound Butter
  1. In a food processor puree the onion and garlic until fine. Add all of the first nine ingredients and process until all is blended.
Cooking
  1. Melt compound butter on medium heat and add shrimp. Lining shrimp up all facing the same direction will make them easier to flip. Cook shrimp in compound butter for four minutes on each side and remove from pan. Line shrimp on a serving platter. Add Landshark Lager to butter mixture and flame. Once reduced (about 3 minutes), pour mixture over shrimp and garnish with chopped parsley. Serve with French bread for dipping.
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Jive Turkey Collard Greens Recipes

Jive Turkey Collard Greens “Oh No You Didn’t…Oh Yes…

This one is a favorite of mine.

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Jive Turkey Collard Greens "Oh No You Didn't...Oh Yes I Did"
Don't get fresh with me, now.
Jive Turkey Collard Greens
Prep Time 4 hours
Cook Time 2 hours
Servings
people
Prep Time 4 hours
Cook Time 2 hours
Servings
people
Jive Turkey Collard Greens
Instructions
Preparation (Smoked Turkey Stock)
  1. Place all ingredients in a pan, cover and bake in the oven for one to two hours
  2. Pull stock out, strain and skim off all oil
  3. Pull the all meat off the turkey legs and rough chop
Preparation (Collards)
  1. Clean and wash collards well
  2. Chop onions and garlic
  3. Melt butter and oil on a large stockpot
  4. On medium-high heat, sauté onions and garlic and for a couple of minutes until the onions start to caramelize
  5. Add turkey
  6. Add hot sauce, brown sugar, vinegar, Smoked Turkey Stock, salt and pepper before turning heat to medium and adding half your greens
  7. When wilted, add in the second half of your greens
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