Meats
December 22, 2016 Leave a comment

Ingredients

  • 1 cup butter, softened
  • 10 cloves garlic, minced
  • 3 tablespoons fresh thyme, finely chopped
  • Salt
  • 1 tablespoon pepper
  • 5-7 pounds boneless Ribeye roast, trimmed
  • 2 tablespoons flour
  • 2 cups beef stock

Directions

  1. Season roast generously with salt and pepper up to 4 days in the fridge, uncovered for seasoning to penetrate and outside skin to dry.
  2. Mix together the butter, garlic, herbs, and pepper in a bowl until evenly combined and rub on roast.
  3. Preheat oven to lowest possible temperature setting, 150°F (66°C) or higher if necessary. (Some ovens cannot hold a temperature below 250°F/121°C.)
  4. Place roast, with fat cap up, on a V-rack set in a large roasting pan.
  5. Place in oven and cook until center of roast registers 120-125°F (49-52°C) on an instant-read thermometer for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium to medium-well. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours; in a 250°F oven, this will take 3 1/2 to 4 hours.
  6. Let it rest for a good 30 minutes – 1.5 hours covered with foil (loosely) at room temperature.
  7. Heat the oven to as high as it can go of 500-550 degrees.
  8. Put roast back in and sear for 10-15 minutes until it’s crisp and brown then serve.
  9. Remove the roast from the pan and pour the pan drippings into a saucepan over medium heat. (you can do this before you sear so the butter does not burn)
  10. Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
  11. Remove from heat and strain the sauce into a gravy dish.

Notes

  • Get the chuck end of prime rib cut for better flavor
  • Bones is good, keep it
  • 1 lb of meat per person with bone in
  • Minimum of 2-rib size prime rib, maximum of 6 rib size prime rib.
  • You can reheat the roast before searing if the timing is off for 45 minutes in 200 degree oven (best to do it before serving)
Pastas & Breads, Salads, Sides & Starters
December 21, 2016 Leave a comment

Ingredients

  • 1 (1-pound) box Israeli couscous or orzo
  • 1 head cauliflower, florets broken into pieces
  • 1 tablespoon curry powder
  • 1 tablespoon turmeric
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 1/2 teaspoons salt, more to taste
  • 1 teaspoon cayenne pepper, more to taste
  • 3 tablespoons light brown sugar, more to taste
  • 3 tablespoons oil
  • 2 small carrots, peeled, finely diced
  • 1 cup vegan mayonnaise (or mayonnaise)
  • 1/2 bunch cilantro, chopped
  • 1/2 lime, juiced

Directions

  1. Cook the couscous according to the instructions on the package. Rinse in cold water, drain well, put in a bowl and set aside. Heat the oven to 450 degrees.
  2. In a separate bowl, toss the cauliflower with the curry powder, turmeric, cumin, coriander, salt, cayenne, brown sugar and oil. Spread out on a foil-lined rimmed baking sheet and roast in the oven until cauliflower is browned around the edges but still crunchy, about 10 minutes. Remove just the cauliflower and put it in the bowl with the pasta.
  3. On the same rimmed baking sheet, place the carrots and, using a spatula, toss the carrots with the leftover spices and oil. Roast the carrots until brown around the edges but still crunchy, about 8 minutes. (If you find that the spices and oil are a little overly browned from roasting the cauliflower, toss the carrots using the same proportion of new spices, salt, sugar and oil.) Add to the couscous.
  4. Fold in the vegan mayonnaise, cilantro and lime juice with the pasta. Taste, and adjust spices and seasoning if desired. Refrigerate, covered, until ready to serve.
Seafood
December 21, 2016 Leave a comment

Ingredients

  • 2 cups vegetable broth
  • ½ cup white wine (I used Sequoia Grove Napa Valley Chardonnay)
  • 2 oranges, divided
  • 2 lemons, divided
  • 2 limes, divided
  • 2 garlic cloves, roughly chopped
  • 2 fresh dill sprigs, plus 1 tablespoon chopped dill, divided
  • 1 teaspoon whole black peppercorns
  • 4 (5 oz) salmon fillets, skin removed
  • coarse salt, to taste
  • freshly ground black pepper, to taste
  • 1 tablespoon unsalted butter
  • 1 tablespoon whole-grain Dijon mustard
  • ½ tablespoon (1½ teaspoons) smooth Dijon mustard
  • 1 teaspoon agave nectar

Directions

  1. Before beginning, juice one of the oranges, one of the lemons, and one of the limes into a small bowl. Slice the remaining orange, lemon, and lime into wheels.
  2. Pour the vegetable broth and white wine in a wide, shallow skillet or pot. Add the orange, lemon, and lime juices, the sliced fruit, garlic, dill sprigs, and peppercorns.
  3. Cover and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer for 15 minutes. Remove the lemon, lime, and orange slices and dill sprigs and reserve.
  4. Season the salmon with salt and pepper.
  5. Add the fillets to the saute pan; the liquid should come up halfway.
  6. Cover and simmer over medium-low heat (you don’t want it to boil) until the salmon is barely opaque in the center, about 6 to 8 minutes.
  7. Remove the salmon and add to a large serving dish.
  8. Take one cup of the poaching liquid into a separate small pot, discarding the rest of the liquid. Simmer over medium heat until it reduces by half, about 10 minutes.
  9. Whisk in the butter, whole grain and smooth mustard, agave, and chopped dill.
  10. Pour the mustard sauce over the salmon before serving add the reserved lemon, orange, and lime slices to the plate.

Note: You can sous video this recipe by making the sauce in advance, letting it cool and putting it in bags with the salmon; follow the remaining recipe to thicken the sauce.

Brining: You should always brine the salmon beforehand for 30 minutes to up to an hour with ¼ cup kosher salt
1-quart ice water in the fridge. Rinse thoroughly before cooking to remove the excess salt.

Dessert, Pastas & Breads
October 25, 2016 Leave a comment

Ingredients

  • 1 1/4 cup Sugar
  • 2 cups Flour
  • ¾ teaspoon Baking Soda
  • ¾ teaspoon Nutmeg
  • 1 tsp salt
  • 1 tsp Baking Powder
  • 3 Eggs
  • 4 overripe Bananas
  • 14 tbsp Browned Butter (let cool)
  • Optional: Orange or Lemon Zest

Directions

  1. Preheat oven to 350 degrees, butter and flour 10″ x 5″ x 3 ½” loaf pan for batter when done.
  2. Put dry ingredients in the food processor and pulse to mix. Transfer to a bowl.
  3. Put wet ingredients in the food processor, including butter.
  4. Mix with dry ingredients.
  5. Pour into loaf pan and bake until cake tester comes out clean from the center of the loaf.  Approximately 1 hour and 10 minutes.
September 6, 2016 Leave a comment In Sauces & Dips

My feeble attempt at trying to reproduce The Cheesecake Factory’s ranch dressing. This makes about 2.5 cups of dressing.

  • 1 cup Sour Cream
  • 1/2 cup Mayonnaise (homemade preferably)
  • Buttermilk (1/2 cup – 1 cup depending on consistency you’d like)
  • 1/4 cup Fresh Parsley
  • 1/2 cup Fresh Chives
  • 1 clove Garlic (if you love Garlic, make it 5-6 cloves)
  • Salt & Pepper to taste
  • Squeeze of a small Lemon to taste
  • 1/2 tsp of dried Dill (fresh is preferred and it can be a small handful of fresh)
  • 1 Tbsp of Worchestershire Sauce

Optional Additions

  • Garlic Powder
  • Tabasco Sauce

Directions

Puree all ingredients except for buttermilk and Lemon. Remove and place in a bowl, stir in buttermilk and lemon until desired consistency and flavor is achieved.

Add any additional ingredients like tabasco sauce, garlic powder and dill. Taste and adjust ingredients to taste.  Let sit for 4 hours before serving in the refrigerator.

Dessert
April 26, 2016 Leave a comment
  • 2 1/4 cup all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon of salt
  • 2 sticks (1 cup) unsalted butter
  • 1 1/4 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon plain greek yogurt
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup dark chocolate chips
  • 1 jar of Nutella, chilled in refrigerator
  • Coarse sea salt for sprinkling

Directions: Prep

  1. Whisk dry ingredients: Flour, Baking Soda & Salt.
  2. Brown the butter until nutty aroma.
  3. Cream butter and sugar; add egg yolk, vanilla and yogurt.
  4. Add the dry ingredients slowly and beat on low speed until incorporated.
  5. Fold in chocolate chips.
  6. Chill dough for 2 hours.

Directions: Bake

  1. Preheat oven to 350 degrees.
  2. Take chilled dough and measure 1 1/2 tbsp of dough into a ball.
  3. Flatten on the palm of your hand and place a tsp of chilled Nutella in the middle of the cookie. Fold the dough on top of the Nutella ensuring it’s properly sealed.
  4. Place in sheet 2 inches apart and flatten very gently and only slightly.
  5. Bake for 9-11 minutes or until edges turn golden brown.
  6. Remove and sprinkle with sea salt.
Dessert
April 26, 2016 Leave a comment
  • 1 cup Mochiko (sweet rice flour)
  • 3/4 cup Sugar
  • 1/4 cup high quality Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon of Kosher Salt
  • 4 tablespoons Butter
  • 1/2 cup Chocolate Chips or Nutella
  • 1 (12 oz) can Evaporated Milk
  • 1 1/2 teaspoons Vanilla
  • 2 Eggs
  • 1/2 cup Chocolate Chips for Topping

Directions

  1. Preheat the oven to 350 degrees. Line an 8×8 pan with buttered parchment.
  2. In a saucepan over low heat, melt the butter and chocolate chips and stir to combine. Set aside and let cool slightly.
  3. In a bowl whisk together the mochiko, sugar, baking soda and salt.
  4. Add the melted chocolate mixture, evaporated milk, vanilla and the egg. Mix until combined.
  5. Pour the batter into your prepared pan. Sprinkle the chocolate chips on top of the batter, then bake for 35-40 minutes until the center is cooked through.
  6. Let cool in the pan for 10-15 minutes, then using the overlapping parchment, pull the brownies out of the pan and let cool on a wire rack.
  7. Cut the brownies into squares to serve.

Note: You can also make it in cupcake tins, higher likelihood that your center will cook thoroughly.

March 21, 2016 Leave a comment In Dessert

Wet Ingredients

  • 1 cup of Grassfed Butter
  • 1  cup of Organic Sugar (or Coconut Sugar)
  • 1/2 cup of Blackstrap Molasses
  • 2 Organic Pasture-Raised Eggs
  • 2 tsp Vanilla

Bloom Ingredients

  • ¼ cup Flaxseed Meal
  • ¼ cup Wheat Germ
  • ¼ cup Chia Seeds
  • ¼ cup Bee Pollen (Powder or Pellets)
  • 1 cup Warm Water (¼ cup of water per additional item or reduction – so if you only put in 3 items, put ¾ cup of water)

Dry Ingredients

  • 4 cups of rolled Old Fashioned Organic Oats
  • 1 cup Walnuts
  • 1 cup All Purpose Flour
  • 2 tsp Baking Soda
  • 3 tsp Sea Salt
  • 1 cup of Brewer’s Yeast

Fillings

  • 2 cups of Chocolate Chips
  • 1 cup of dried Blueberries

Directions

  • Preheat oven to 350 degrees
  • Mix all the wet ingredients together; melt butter and add.
  • Bloom the ingredients and let sit for a few minutes until fully reconstituted.
  • Pulverize the oats until smooth, add walnuts and pulse until desired texture.  Combine all dry ingredients together with the oats and walnuts.  Stir in the fillings.
  • Mix all ingredients together then use an ice cream scooper to portion onto a baking sheet.  Flatten slightly and bake for 12 minutes.

Yield: 2 Dozen Cookies

Pastas & Breads, Sauces & Dips, Seafood, Vegetable Dishes
March 13, 2016 Leave a comment
  • 1/4 cup Olive Oil
  • 2 slices of Crusty Bread (1″ thick)
  • 1 c Almonds (blanched, chopped–can substitute peeled Hazelnuts)
  • 10-12 Garlic Cloves
  • 1 tsp Salt
  • 1 15-ounce can of San Marzano Tomatoes (whole, drained)
  • 1 8-ounce jar of Roasted Bell Peppers (whole, drained)
  • 1 tbsp Smoked Paprika (or sweet)
  • 2-3 tbsp Sherry Vinegar or Red Wine Vinegar

Directions

  1. Heat the olive oil in a medium sauté pan over medium-high heat. When the oil is hot, sauté the bread and almonds, stirring often, until they just begin to brown. Add the garlic and sauté another 1-2 minutes, stirring once or twice.
  2. Place the contents of the sauté pan into a food processor with the remaining ingredients—salt, tomatoes, roasted bell peppers, smoked paprika, vinegar. Purée until smooth. Spread the sauce out on a rimmed sheet pan and bake in the oven for 10-15 minutes, or until the edges begin to caramelize. Allow to cool and scrape into a container to store.
  3. To use Romesco sauce, mix with pasta, shrimp, chicken or vegetables either before or after they are cooked, much like you would a pesto.
Vegetable Dishes
March 13, 2016 Leave a comment

Ingredients

  • 1 lb Green Beans (fresh, trimmed and french cut)
  • 2 tbsp Butter
  • 12 oz Mushrooms (diced or halved)
  • 1/2 tsp Black Pepper
  • 2-3 minced minced Garlic Cloves
  • 1/4 tsp Nutmeg
  • 2 tbsp All Purpose Flour
  • 1 cup Chicken Stock (or Vegetable Broth to stay vegetarian)
  • 1 cup Half & Half
  • 1/2 Bouillon Cube (chicken or beef)
  • Salt to taste
  • Onion Topping (freshly made or canned–use as much as you’d like)

Directions

  1. Preheat the oven to 475 degrees.
  2. Melt the butter and sweat the garlic, mushrooms and spices until fragrant.
  3. Add the mixture until the raw flour smell has dissipated.
  4. Add chicken stock and half and half until the sauce thickens.
  5. Add the green beans, mix in half the desired onion toppings with the mixture, top it with the remaining.
  6. Bake until bubbly, approximately 20-25 minutes.

Tip: You can prep in advance and bake before serving.

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