Recipes

Summer Festival Salad


Vegetables:
6 oz. Button mushrooms (sliced)
1 ea. Seedless cucumber (med. diced)
4 oz. Sugar snaps (cut on angle)
10 oz. Cherry tomatoes (halved)
1 Small red onion (Julianne)
8 oz. Ciliegine fresh mozzarella (halved)
1 oz. Fresh basil (about 20 leaves rough chopped)
 
Vinaigrette:
3/4 oz. Fresh basil (about 12 leaves)
2 ea. Garlic cloves
6 oz. Fresh raspberries
1/3 cup Rice vinegar
1/4 cup EVOO
2 tsp. Sea salt
2 tsp. Fresh ground black pepper
1 tsp. Blue agave nectar

PROCEDURE

  • Mix all vegetables together and set aside.
  • In a blender or food processor, add the garlic and basil. Blend.
  • Add raspberries. Blend.
  • Add remaining ingredients and pulse a couple times.
  • Add vinaigrette either right before or marinate for an hour before. Marinating before will mask color of your fresh vegetables.
  • I like to serve salad on a bed of vinaigrette and drizzle a little extra on top.

Guinness Corned Beef

Submitted by Jessie Puzo Blaney, Winner of the Chef Rusty Recipe Challenge

Serves Many

Prep Time: 25 Minutes

Cook Time: 11-12 Hours (Slow Cooker - Low)


6 carrots, cut into chunks
2 onions, chopped
2 3lb corned beef briskets (with seasoning packets)
1 bottle Guinness
1 tbsp diced garlic
¼ tsp of coarse ground pepper
Yellow mustard, coarse ground mustard, spicy brown mustard
¼ cup brown sugar
8 wedges of cabbage

PROCEDURE

  • In a slow cooker, combine carrots and onions. Rinse corned beef briskets under cold running water and pat dry with paper towels. Place then in the slow cooker and sprinkle with seasoning packets.
  • Pour beer over briskets. Spread on mustards. Add diced garlic and coarse ground pepper. Sprinkle with brown sugar. Cook on low for 11 - 12 hours.
  • Remove briskets from slow cooker and cover with foil to keep warm. Add cabbage wedges to the vegetables and liquid that remain in the slow cooker. Cover and cook on high for additional 30 - 40 minutes or until cabbage is tender. Of course you need a couple Guinness to drink while cooking it too!

Bacon Cheddar Jalapeno Dip

Submitted by Dodie Strzelski, Winner of the Chef Rusty Recipe Challenge

(Dip, Serves: 10)


1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
¼ tsp. garlic powder
¼ cup beer
6 slices cooked thick cut,
hickory smoked bacon, chopped
1 cup shredded sharp cheddar cheese
2 fresh jalapeno peppers,
halved, seeded and thinly sliced

PROCEDURE

  • Bake at 350 about 20 minutes.
  • Serve with carrots, celery sticks, crackers or chips.

Mexican Cold-Front Soup

Chicken & Chorizo Soup with Rice

(Entree', Serves: 6)


12 cups chicken stock
4 bone-in, skinless chicken thighs
12 oz. chorizo
2 tbsp. olive oil
5 stalks of celery
1 large onion
1 red bell pepper
1 green bell pepper
2 ears of corn (kernels only)
2 pasilla chilies
2 tsp. granulated garlic
1 tbsp. cumin
¼ tsp. cayenne pepper
1 tsp. chili powder
2 tbsp. salt
1 tbsp. freshly ground cracked pepper
¾ cup of long grain rice
Zest of two limes
Juice of three limes
4 small tomatoes
2 tbsp. cornstarch
2 tbsp. cold water
1 green onion
3 tbsp. cilantro
Garnish: 1 lime, 2 avocados, tortilla chips

PROCEDURE

  • Bring stock and chicken to a boil, cooking chicken thoroughly.
  • Strain the stock and set aside. Allow chicken to cool, then pull chicken off the bone and set aside.
  • 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.
  • Cook for five minutes, then add corn kernels, pulled chicken and small diced pasilla chilies.
  • Add granulated garlic, cumin, cayenne pepper, chili powder, salt and freshly ground cracked pepper.
  • Add stock to pot. Once stock comes back to a boil, add rice, lime zest and lime juice.
  • Turn heat down to very low simmer. Allow to cook for 30 minutes.
  • Turn heat back up to a medium simmer and add tomatoes.
  • 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).
  • Add chopped green onions and cilantro. Cook for two minutes, and you're ready to bowl up.
  • Garnish your dish with lime wedges, cubed avocado and crispy tortillas.

Blueberry Beignets
Submitted by Courtnay M., Winner of the Chef Rusty Recipe Challenge

(Breakfast, Serves: 15)


1 cup warm water
3 tsp active dry yeast
¼ cup sugar
½ tsp salt
1 egg, beaten
3 tbsp butter
½ cup evaporated milk
4 cups bread flour
1 cup cream cheese
2 handfuls blueberries
½ tbsp sugar
½ cup melted butter
1 tbsp honey
Powdered sugar
Frying oil or shortening

PROCEDURE

  • Dissolve the yeast into the warm water. Let the mixture sit for 5-10 minutes.
  • Mix the ¼ cup sugar, ½ tsp salt, egg, 3 tbsp butter, ½ cup evaporated milk and 4 cups bread flour in a stand mixer.
  • Add in the water/yeast mixture and mix until blended. Cover tightly and either refrigerate or let rise.
  • If you choose to refrigerate, let it stay there over night.
  • If you let it rise, chill for an hour after rising.
  • Whichever method you choose, punch the dough down before the next step.
  • Heat the shortening or oil to 350° with a high temp thermometer.
  • Roll the dough out and cut it into long rectangles.
  • Put the cream cheese, blueberries and 1/2 tbsp sugar and in a bowl and microwave for 30 seconds. Stir together.
  • Spoon about 1 tbsp of the mixture onto each dough rectangle and fold it into a triangle (like you would fold a paper football).
  • After all triangles are folded, drop each one into the hot oil.
  • Flip them when the edges are brown.
  • Remove and drain onto paper towels.
  • Pour ½ cup of melted butter and honey over the top and sprinkle some powdered sugar over your fresh beignets.

CANDY CANE CARROTS

(side dish, serves 6)


1.5 pounds of carrots cut on a bias
3 ounces of dried cherries
4 tbsp orange marmalade
1 cinnamon stick
½ a red onion, julienned
¼ cup of rice vinegar
4 tbsp cane syrup
1 tbsp molasses
1 tsp Sriracha
4 tbsp ground candy cane (reserve ½ tbsp for garnish)
3 ounces of arugula

PROCEDURE

  • Preheat oven to 450°.
  • Combine candy cane, molasses, cane syrup, rice vinegar, Sriracha and orange marmalade in a bowl. Mix well.
  • Pour the mixture into a high-temp saute' pan and reduce for one minute.
  • Add carrots, red onions and cherries to the saute' pan. Toss well.
  • Place the entire mixture into a baking pan.
  • Roast and glaze for 10 minutes.
  • Remove from the oven and toss with baby arugula.
  • Garnish with a light dusting of ground candy cane.
  • Serve and enjoy!

CUCUMBER BRUCHETTA w/ Grilled Shrimp & Crab Salad

(appetizer, serves up to 24)


3 Seedless Cucumbers (2½ cut on a bias into ¼ inch thick rounds, ½ cucumber tiny dice)
½ Red Bell Pepper (tiny dice)
½ Green Bell Pepper (tiny dice)
2 Bulbs Shallots (tiny dice)
½ Head Garlic (tiny dice)
1 Lemon (juiced)
1 Lime (juiced)
1/8 cup Cilantro (minced)
1 Tbsp Extra Virgin Olive Oil
1 firm Avocado (seed and skin removed, tiny dice)
1 Tsp Salt
½ Tsp Pepper
1 Tsp Louisiana Hot Sauce
½ lb Shrimp
¼ lb Lump Crab Meat (blue/local)
¼ oz chives (rough chop, for garnish)

PROCEDURE

  • Skewer, salt, pepper and oil shrimp. Grill over med-high heat. Remove and set aside to cool.
  • Sift through crap meat to find any remaining shell.
  • Once shrimp has cooled, cut into tiny pieces and shred crab meat.
  • Add shrimp, crab, and all remaining ingredients (except for the cucumber rounds and chives) in a mixing bowl and mix.
  • Add a spoonful of mixture to each cucumber round, and garnish with the chives.
  • Chill slightly before serving.

KIVADO CROSTAD

(appetizer, serves up to 24)


4 ripe Avocados (seed and skin removed)
1 Jalapeno Peppers (deseeded, small dice)
½ cup Cilantro (rough-chopped)
1 Lime (juiced)
1 Tbsp Salt
½ Tsp Pepper
1 Tsp Chili Powder
8 Kiwis (small dice)
1 Red Bell Pepper (small dice)
½ lb Block Pancetta (small dice)
½ oz Chives (small dice)
Balsamic Glaze
8 pieces Naan Bread

PROCEDURE

  • Chop up all of the necessary ingredients.
  • 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).
  • Cook the pancetta in a pan on med-high heat until crispy, drain fat and set aside to cool.
  • Grill Naan bread until toasted and firm, let cool and cut into small triangles.
  • Now layer the ingredients.
  • Take the naan and spread guacamole mixture on each peace.
  • Top with a spoonful of the diced kiwi on each piece.
  • Sprinkle the crispy pancetta and diced red bell pepper on each piece as well.
  • Take the balsamic glaze and drizzle a little over each piece.
  • Finally, garnish with the remaining chopped chives.

NY STRIP w/ Grilled Corn Salad Hoe-Cake

(appetizer, serves up to 24)


1 14 oz New York Strip
Extra Virgin Olive Oil
Blacked Seasoning
Salt and Pepper
½ cup Cilantro (leaves left whole for garnish)

Corn Salad:
5 Ears of sweet yellow corn (husk and hairs removed)
1 Red bell pepper (small dice)
1 Green bell pepper (small dice)
1 Jalapeno (deseeded, small dice)
4 Limes (juiced)
2 Tbsp cilantro (minced)
½ Tsp Cumin
¼ cup Extra Virgin Olive Oil
2 Tsp blue agave nectar
5 Tbsp 100% agave silver tequila
Salt and Pepper (TT)

Hoe-Cake:
½ cup organic all-purpose flour
2 cups organic med-grind cornmeal
2 large eggs (whisked)
1½ cup buttermilk
¼ lb sharp white cheddar
1 Tbsp cilantro (minced)
1 Lime (juiced)
2 Tbsp butter (melted)
1 Tsp Extra Virgin Olive Oil

Chipotle Aioli:
1 Cup Mayonnaise
1 Lime (juiced)
2 Tbsp chipotle peppers with adobo sauce
Pinch of Salt and Pepper

PROCEDURE

  • Salt, pepper and oil each ear of corn, and grill over medium heat until toasted. Cut the corn from the ear and mix the corn and all remaining ingredients from the corn salad together and refrigerate.
  • Add salt, blackening seasoning and oil to steak. Grill about 5-7 min on both sides, once the meat has reached about medium doneness, remove from heat and set aside to rest.
  • Mix all ingredients together for the hoe-cake and form small ¼ inch thick disc's, should make about 24.
  • Add oil to skillet or griddle (cast iron preferred) and cook hoe-cakes over med-high heat until golden brown on both sides. Set aside.
  • Put all ingredients from aioli in a blender and mix until the peppers are completely cut up. Put in a drizzle bottle.
  • Once the meat has rested, take and slice on a bias into 24 thin slices.
  • Add a slice to each of the hoe-cakes.
  • Top each one with a spoonful of corn salad.
  • Drizzle the chipotle aioli over each piece.
  • Garnish with cilantro leaves and serve.

BUTTERNUT SQUASH BISQUE

(Serves 10; 45 minute prep)


2 large butternut squash (peeled, de-seeded and thin sliced)
"Kitchen Basics" Chicken Stock = Two 32 oz. containers
Half and Half = 2 pints
Salt = 2 tbsp
Pepper = 1 tsp
Granulated Garlic = 1 tbsp
Ground Cinnamon = 1 tsp
Ground Nutmeg = 1 tsp
Ground Clove = 1 tsp
Real Vanilla Extract = 3/4 tbsp
Grade A Maple Syrup = 1 cup

PROCEDURE

  • Clean Butternut Squash and slice.
  • Bring stock to boil.
  • Add butternut squash and cook until it becomes soft.
  • Add the rest of ingredients and burr mix with a hand burr mixer.
  • If you don't have a hand mixer you can fish out the butternut squash and puree in a food processer and place back into stock.
  • Cook for 15 min on low heat and correct seasonings to your liking.
  • For Adults Only!!!  In-laws visiting? Add SOME shots of bourbon to finish the bisque off. Enjoy (Hiccup)

SHRIMP AND DIRTY RICE CORN FRITTERS ON A STICK WITH TABASCO LEMON AIOLI SAUCE

(Serves 10)


Shrimp and Fritters
Shrimp = 8 oz., 71/90, peeled & deveined
Onion = ½ onion diced
Celery = 2 stalks diced
Green Bell Pepper = ½ diced
Minced Garlic = 1 tsp
Butter = 2 tbsp
Rice = ½ cup Long Grain
Water for Rice = ½ cup
Pork Sausage = 4 oz.
Corn = 2 ears worth, off cob
Skewers = 10
Flour = 4 tbsp
Baking Powder = 1 tbsp
Egg = 1
Salt & Pepper = to taste
Tabasco Lemon Aioli
Mayo = 6 fl. oz.
Tabasco = 2 tbsp
Lemon Juice = 1 tsp
Lemon Zest = 1 each
Minced Garlic = 1 tsp

PROCEDURE

  • Brown pork sausage
  • Add onion, celery, peppers, corn, garlic, with 2 tbsp butter, sauté until transparent
  • Cook rice in water
  • Sauté shrimp and chop up
  • In large bowl mix all ingredients and Salt & Pepper to taste (note: may need more flour to thicken friable consistency)
  • Deep fry "mini corn dog" size balls
  • Serve with Aioli

CHOCOLATE & PEANUT BUTTER BREAD PUDDING SERVED W/ CARAMEL

(Yields one 6" x 10" x 2" Baking Pan - approximately 16 Servings)


Biscuits = 16 cooked
Heavy cream = 1 pint
Vanilla = ½ tbsp
Peanut Butter = 1 cup
White Sugar = 3 ½ cups
Half and Half = 1 pint
Eggs = 4
Semi Sweet
Chocolate Chips		 = 2 cups
White Sugar for garnish = 1 cups
Caramel = to taste

PROCEDURE

  • Break apart cooked Biscuits into greased hotel pan
  • Melt Chocolate and Peanut Butter, then mix all ingredients in pan
  • Sprinkle with white sugar garnish to create a nice crust on top
  • Bake at 375º F until cooked and risen
  • Add caramel generously before serving