Sous Vide Short Rib
- 16 ounce Grand Western Beef bone-in Beef Short Rib #204294
- 2 ounces Fronte Extra Virgin Olive Oil #114036
- 4 ounces Bird Leaf Veal Glace #10103456
- 1 CBI Produce Carrot #432250
- 2 ribs CBI Produce Celery #432310
- 2 CBI Produce Shallots #444110
- 3 ounces Bari Brand Plum Tomatoes #156424
- 1 sprig CBI Produce fresh Rosemary #468510
- 2 sprigs CBI Produce fresh Thyme #468650
- 4 ounces Red Wine
- CBI Produce Marble Potato Trio #456385
- CBI Produce Haricot Vert #460100
- CBI Produce Rainbow Carrots #460210
- 1 tsp Cheney Brothers Estate fresh Ground Pepper #10007274
- 1 tsp Cheney Brothers Estate Sea Salt #10007273
- 1 tbsp CBI Farm Unsalted Butter #00190020
- 2 ounces of CBI Produce Garlic #4700
- Clean and rough chop carrots, celery, peeled shallots, and peeled garlic. Set aside.
- Season beef short rib with ½ tsp salt and pepper.
- Heat rondeau on medium until smoking. Add oil to the pan. Sear the short ribs until golden brown.
- Remove short ribs from the pan and set them aside.
- Add chopped vegetables to the pan and sauté until caramelized.
- Add wine to the vegetables in the pan, bring to a boil and reduce by half.
- Add glace to the vegetables in the pan, bring to a boil and reduce by ¼. Set aside to cool.
- Place short ribs in the boil bag, add vegetable mixture, and seal.
- Set the sous to vide machine to 140 degrees, place the bag with the short ribs and vegetable mixture in the water, and cook for 18 hours.
- Ten minutes before serving, clean and blanch potatoes, haricot verts, and rainbow carrots.
- Season potatoes and carrots with remaining salt and pepper and roast at 350 degrees for 7 minutes.
- Season haricot verts with salt and pepper and sauté in butter.
- To Plate: Place vegetables in the center of the plate, remove the short rib from the bag, straining braising liquid for the sauce. Place the short rib on top of the vegetables. Sauce with braising liquid.
Seared Tuna with Avocado Relish
Prep 15 min | Cook 2 min | Total 17 min | Yield 2 | Category: Appetizer | Cuisine: Asian Japanese spice-rubbed ahi tuna, also known as yellowfin tuna, is pan-seared and served rare. Accompanied by refreshing, full of flavor avocado relish.
- 4 ounces Crazy Fish International Yellowfin Tuna Loin #10046167
- ½ tsp Fortune Togarashi seasoning #10038944
- 1 CBI Produce Hass Avocado ripe #425025
- ¼ cup CBI Produce European Seedless Cucumber diced #432370
- 1 CBI Produce Green Scallion sliced #444025
- 1 tsp CBI Produce Cilantro chopped #468248
- 1 tsp Sushi Chef Mirin Cooking Wine #48073
- ½ tsp Cheney Brothers Estate fresh Ground Pepper #10007274
- ½ tsp Cheney Brothers Estate Sea Salt #10007273
- 2 ounces CBI Produce Baby Kale #437070
- 1 ounce CBI Produce Watercress #437165
- Fronte Extra Virgin Olive Oil #114036
- CBI Produce Micro Yellow Pea Shoots #469345
- CBI Produce Micro Fiesta Blend #10040404
- 1 tsp Clovis Champagne Vinegar #62004
- In a mixing bowl combine diced avocado, cucumber, scallions, cilantro, mirin, champagne vinegar, salt and pepper. Stir ingredients until well incorporated.
- Place a skillet over medium-high heat and coat with olive oil. Season the tuna with the Togarashi. Lay the tuna in the hot oil and sear all around keeping it rare.
- Toss kale and watercress together and lightly coat with olive oil, salt, and pepper.
- Slice seared tuna and shingle onto the plate. Garnish with micros and baby greens. Arrange avocado relish around tuna and serve.
Bari Italian Sausage Stuffed Mushrooms
- 16 Whole Large White Mushrooms
- 5 Tbsp Fronte Extra Virgin Olive Oil
- 2 1/2 Tbsp Marsala Wine
- 3/4 Pound Bari Mild Italian Sausage CBI Item # 214077
- 6 Each Scallion
- 2 Whole Garlic Cloves
- 2/3 Cup Panko Crumbs
- 5 Ounces Mascarpone Cheese
- 1/3 Cup Parmesan Cheese
- 2 1/2 Tbsp Parsley Fresh
- To Taste Salt & Pepper
Preheat the oven to 325 degrees F.
Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of olive oil and Marsala. Set aside.
Heat the remaining 2 tablespoons of olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it’s completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.
Firecracker Baked Salmon has a sweet and spicy glaze made from brown sugar, soy sauce, lime juice, and Sriracha sauce. This salmon is so flaky, tender, and moist and can be on the table in under 30 minutes.
- 2 tablespoons melted butter
- 2 tablespoons sesame oil
- 2 tablespoons packed light brown sugar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon lime juice
- 1 tablespoon Sriracha sauce
- 2 garlic cloves, minced
- 1 teaspoon minced fresh ginger
- 1/4 teaspoon black pepper
- 4 salmon fillets
- 2 pre-toasted white sesame seeds
- Preheat oven to 375 degrees. Line a large baking sheet with foil.
- In a small bowl, stir together the butter, oil, brown sugar, soy sauce, lime juice, Sriracha sauce, garlic, ginger, and black pepper.
- Place salmon on foil and pour mixture over salmon. Fold foil up and around salmon to completely cover the salmon.
- Bake for 18 to 22 minutes.
- Top with toasted sesame seeds.
Pumpkin Spice Yogurt Parfaits
For The Granola
- 1 cup Old fashioned oats
- 1 tbsp Butter, melted
- 1 tsp Honey
- 1/4 tsp Salt
- 1/4 tsp Ground cinnamon
- 1/4 tsp Pumpkin pie spice
For The Yogurt
- 3 cups Plain, Low Fat Yogurt
- 2 cups Pumpkin Puree
- 2 tbsp Honey, divided
- 1/2 tsp Vanilla
- 1/2 tsp Pumpkin pie spice
- 1/2 tsp Ground cinnamon
Preheat the oven to 350 degrees.
In a large bowl, combine the oats, butter, honey, salt, cinnamon, and pumpkin pie spice. Stir to coat the oats.
Spread the oats over a baking sheet and place them in the preheated oven. Bake for 30 to 40 minutes, stirring occasionally. When the oats are golden brown, remove them from the oven and allow them to cool.
When the oats are cool, prepare the yogurt and pumpkin. To make the yogurt layer, combine the plain yogurt with one tablespoon honey and ½ teaspoon vanilla. Use a hand mixer to blend the ingredients until smooth.
In a separate bowl, combine the pumpkin, one tablespoon of honey, pumpkin pie spice, and cinnamon. Whisk to mix.
Use 8-ounce cups to build the yogurt parfaits. Start by adding a layer of granola to the bottom of each cup. Top the granola with a layer of pumpkin, a layer of yogurt, another layer of pumpkin, and another layer of yogurt. Finish by sprinkling the remaining granola on top of each cup.
SEARED RIB-EYE WITH WEST AFRICAN BLACK PEPPER SAUCE
- 4/24oz Grand Western Bone-In Rib-Eye Steaks
- Vegetable Oil/ Olive Oil Blend
- Kosher Salt
- Ground Black Pepper
- 2 Tablespoons Unsalted Butter
- 2 Sliced Shallots
- 1 Tablespoon Dijon Mustard
- 1 Teaspoon Fresh Thyme
- 1/3 Cup Brandy
- 1 1/2 Cup Beef Stock
- 1 1/4 Cup Whole Black Peppercorns
Soak 1/4 cup whole black peppercorns in 1 cup of water overnight.
Prepare the rib-eye by letting the steaks stand at room temperature for 1 hour.
In a 2-quart saucepan, melt on a cube of butter over medium heat. Stir in the shallots, and sprinkle with salt. Cook until the shallots become translucent. Then add the mustard and thyme. Cook for another 3 minutes, then pour in the brandy to deglaze the pan. Let the sauce simmer and reduce by one quarter.
Add beef stock and peppercorns then bring back to a simmer for 5 additional minutes.
Remove the pot from the heat and using a stick immersion blender, blend the remaining cubes of butter until the sauce is completely smooth.
Preheat a large cast-iron grill pan over high heat. Rub the steaks with oil, then season with salt and pepper on both sides. When the grill pan is smoking hot, place the steaks in the pan, making sure to not overcrowd the pan. Grill the steaks, turning frequently and pressing the edges and bone into the hot pan to sear them for 12 to 15 minutes for medium-rare, or longer is desired.
Remove the steaks from heat and let them rest for at least 10 minutes before serving with the prepared black pepper sauce.
Fig & Lemon Goat Cheese Crostini
- Fresh Figs
- Goat Cheese
- Romano Cheese
- Lemon Zest
- Olive Oil
- Salt & Pepper
In a small bowl add olive oil, salt, pepper, lemon zest, fresh thyme, and tarragon. Whisk together thoroughly then pour over the fresh figs. Allow the figs to marinate.
Spread goat cheese over pre-toasted baguettes and top with Prosciuttini.
Top your baguettes with the marinated figs, finished with Romano cheese, walnuts & a touch of honey
- 250 g Caerphilly Cheese (You can substitute with a sharp cheddar)
- 70 ml English Pale Ale
- 1.5 tbsp Worcestershire sauce
- 20 g Unsalted butter melted
- 1 tsp Mustard powder
- 4 Thick slices good quality bread
Lightly toast the bread in a preheated oven.
In a medium-sized bowl, mix together the grated cheese, ale, butter, Worcestershire sauce, and mustard. Stir until thoroughly combined.
Spread a generous layer of the mixture over each slice of toast, ensuring it covers the crusts too.
Transfer each slice onto a baking tray and place again in the oven for five minutes or so, until golden brown and bubbling.
Remove from the oven, cut each slice in half and serve hot.
Brandy Alexander Ice-Cream
- 16 ounces heavy whipping cream
- 14 ounces sweetened condensed milk
- 2 tablespoons crème de cacao
- 2 tablespoons brandy
- 1/2 teaspoon nutmeg
- Heated caramel syrup
Start by adding chilled heavy whipping cream to a bowl and beat the mixture at low speed, gradually increasing the speed of the beaters. I used a hand mixer and beat the cream until stiff peaks started to form. Gradually add sweetened condensed milk and a bit of nutmeg. Add a splash of brandy, then add a bit of Crème de Cacao. Mix it all in and pour it into a pan. Loaf pans work great! Swirl in some caramel syrup to taste. Put the ice cream in the freezer overnight
- Beat the heavy whipping cream in a large bowl with a hand mixer until stiff peaks start to form.
- Slowly mix in the sweetened condensed milk and the nutmeg.
- Add the Crème de Cacao and the Brandy.
- Transfer the mixture to a loaf pan and swirl in some chocolate syrup, to taste
- Freeze overnight.
1 cup plain Greek yogurt
1/3 cup shelled unsalted pistachios
1 tablespoon dried apricots
1 pinch of lemon zest
1/2 tsp ground cinnamon
1/4 cup crumbled granola
1/4 cup of honey
Step 1. Chop nuts and dried apricots then toss with cinnamon.
Step 2. Sprinkle a pinch of lemon zest over the granola
Step 3. Spoon about half of Greek yogurt into the bottom of a parfait bowl. On top of yogurt, sprinkle about half of the pistachios, dried apricots diced, and crumbled granola.
Step 4. Drizzle with honey.
Step 5. Repeat with second half of ingredients, starting with yogurt.
Step 6. Drizzle with additional honey for a beautiful finish.
Peach Cobbler Cheesecake
1 ½ cups graham cracker crumbs
5 tablespoons unsalted butter, melted
2 tablespoons white sugar
¼ teaspoon kosher salt
3 at3 (8 ounce) packages cream cheese, at room temperature room temperature
1 sugar1 cup white sugar
3 eggs3 large eggs
¼ cup all-purpose flour
½ teaspoon kosher salt
¼ cup bourbon
¼ cup peach preserves
2 chopped2 cups peeled, pitted, and chopped peaches
½ cup unsalted butter, softened
½ cup white sugar
1 egg1 large egg
1 flour1 cup all-purpose flour
1 powder1 tablespoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
Step 1- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.
Step 2- Stir together graham cracker crumbs, melted butter, sugar, and salt for crustin a medium bowl until evenly combined. Press crumb mixture along the bottom and up the sides of the prepared pan.
Step 3- Bake in the preheated oven until set and golden, about 10 minutes. Remove From the oven and cool on a wire rack for 30 minutes. Leave the oven on.
Step 4- Prepare the cheesecake while crust cools: Beat together cream cheese and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy,2 to 3 minutes. Add eggs, 1 at a time, beating on low until just combined after each addition. Beat in flour and salt on low until just combined. Beat in bourbon and preserves on low until just combined. Fold in chopped peaches until just combined.Pour filling into the cooled crust.
Step 5- Gently jiggle pan to smooth top. Place cheesecake in a plastic slow cooker liner; transfer to a large roasting pan. (Or double wrap the springform pan with heavy-duty aluminum foil.) Place roasting pan in the oven. Pour warm water into the roasting pan to come halfway up sides of pan, making sure you do not get any water into the slow cooker liner.
Step 6- Bake in the preheated oven until cheesecake is just set on top, about 35 minutes.Step 7-
While cheesecake bakes, prepare the topping: Beat butter and sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add egg, beating on low until just combined. Whisk together flour, baking powder, cinnamon, and salt in a small bowl; add to butter mixture with mixer on low,beating until just combined.
Step 8- Open the oven door and carefully slide out rack with cheesecake without removing from oven. Carefully dollop topping mixture by spoonfuls over cheesecake.Carefully slide rack back in and close oven.
Step 9- Continue baking until topping is golden on top and cheesecake is almost set incenter, about 1 hour. Turn oven off and prop oven door ajar about 1 inch. Let Cheesecake stand in oven for 1 hour.
Step 10- Remove cheesecake from oven and remove from roasting pan. Let cool at room temperature for 1 hour. Remove cheesecake from the liner and transfer to the refrigerator. Chill, uncovered, at least 6 hours or up to 12 hours. Remove metal collar from cheesecake before slicing and serving.
1 medium (1 1/2 pound) cooked lobster
2 tablespoons butter
1 shallot, finely chopped
1 ⅜ cups fresh fish stock
¼ cup white wine
¼ cup double cream
½ teaspoon hot English mustard
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
salt & freshly ground black pepper to taste
¼ cup freshly grated Parmesan cheese
Cut the lobster in half lengthwise, and remove the meat from the tail. Leave to one side. Remove any meat from the head and set it aside. Cut the meat up into pieces and place it back into the shell.
Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine, and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt, and pepper.
Preheat your oven’s broiler.
Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
Broil for 3 to 4 minutes, just until golden brown. Serve immediately.
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