Twice Baked Potatoes

yield: 10 servings

Ingredients:

10 each Russet potatoes

2 ounces unsalted butter

1/2 teaspoon sea salt

1/4 teaspoon ground white pepper

1 each egg yolk

1/2 cup heavy cream

2 ounces Parmesan cheese

1 teaspoon fresh parsley, minced

Steps:

1. Pierce the potatoes with the kitchen for corn knife. Bake in a 425°F oven for about one hour, or until very tender and cooked through.

2. Remove the tops of the potatoes by slicing them lengthwise. Scoop out the potatoes centers, and reserve.

3. While the potatoes centers are still hot mix with the butter, salt, and pepper. Fold in the egg yolk, hot cream, and minced parsley.

4. Pipe the potato mixture back into the skins using a pastry bag with a large star shaped tip.

5. Sprinkle the potatoes with Parmesan cheese. Return them to the oven and bake at 375°F until heated thoroughly and lightly brown on the tops.

Rosemary Roasted Potatoes

yield: 6 Servings

Ingredients:

1 1/4 pounds red bliss potatoes

1 fluid ounce olive oil

1 teaspoon garlic, minced

1 tablespoon rosemary leaves, minced

1 teaspoon sea salt, to taste

1/2 teaspoon white pepper, to taste

Steps:

1. Using a potato brush, scrub the potatoes and dry them thoroughly. Cut the potatoes into quarters.

2. Simmer the potatoes and hot water until just soft. Drain and reserve.

3. Combine oil, garlic, rosemary, salt and pepper in a bowl. Toss the potatoes in this mixture until they are evenly coated.

4. Bake the potatoes in a 375° oven until they are tender, and can easily be pierced with a fork. Serve while hot.

Potatoes au Gratin

serves: 8

Ingredients:

2 1/4 pounds russet potatoes, peeled and sliced 1/8 inch thick

2 cups whole milk

2 cups heavy cream

1/2 teaspoon sea salt

1/4 teaspoon white pepper, to taste

1 pinch ground nutmeg, to taste

6 ounces Gruyere cheese, shredded

4 ounces Parmesan cheese, shredded

3 ounces Italian breadcrumbs

3 ounces unsalted butter, melted

Steps:

1.      Add the potatoes to the milk and bring to a boil. Simmer until the potatoes are just tender.

2.      Add the cream to the potatoes and season the potatoes to taste with salt, pepper and nutmeg.

3.      Layer the potatoes in a buttered baking dish, alternating them with the grated cheeses. Finished with cheese on top.

4.      Mix the bread crumbs with melted butter, and sprinkle over the top of the potatoes.

5.      Bake the potatoes in a 325°F oven, loosely covered, until the potatoes are cooked, about 30 to 45 minutes. Remove the cover and bake until the cheese is browned and the crust is formed.

Oven Roasted Potatoes

Ingredients:

1 pound fingerling, or Red B

tablespoons olive oil

2 teaspoons coarse sea salt

freshly milled black pepper to taste

1 tablespoon chopped parsley, flat leaf

Steps:

Cut the potatoes into approximately 1" inch pieces if using fingerling or if using red potatoes cut them in half.

In a large stock pot Place the potatoes, and 3 quarts cold water over medium-high heat. Add 3 tablespoons sea salt, and bring to a boil. Reduce the heat until the water is at a simmer.

Simmer the potatoes in salted water until they just become tender. Drain in a colander and allow the potatoes to rest five minutes.

 Place in oven rack into the center of the oven, and preheat to 475°.

Toss the potatoes with the oil, and salt and spread evenly on a roasting pan.

Bake the potatoes until puffed and golden, about 20 minutes.

Remove the potatoes from the oven and adjust seasoning with salt and black pepper.

Transfer the potatoes into a large bowl, and gently toss with the parsley. Serve immediately.

Variations: Add 1/4 cup grated parmesan cheese to the potatoes while tossing with the parsley.

Macaroni and Cheese Gratin

It's ok to be proud of serving Macaroni and Cheese with dinner again!!! Try this version with those Ribeye Steaks, or Grilled Chicken fresh from the grill.

Ingredients:

3 quarts whole milk

4 garlic cloves, lightly crushed

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

3/4 cup heavy cream

3/4 pound dried macaroni pasta

1/2 cup grated Gruyere cheese

1/2 cup extra sharp cheddar cheese

2 tablespoons chives, minced

1 pound ice cubes (two trays)

fine sea salt, as needed

freshly ground white pepper, to taste

grated nutmeg, to taste

Steps:

1.      In a large saucepan, heat the milk and garlic over high heat until small bubbles appear around the edges. Remove from heat, cover, and let steep for 10 minutes. Remove and discard the garlic.

2.      Measure out 1 cup milk and reserve; set aside the remaining milk until you're ready to cook the pot.

3.      In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly without browning, for one minute. Remove from the heat and gradually whisk in the reserve 1 cup milk, stirring constantly, until the sauce is completely smooth.

4.      Season sauce with a large pinch of salt and generous amounts of white pepper and nutmeg. Return the pan to low heat and cook the sauce, whisking constantly, until thick, about five minutes.

5.      Remove from the heat, let cool slightly, and stir in the heavy cream. Season with salt.

6.      Preheat the oven to 450°. Butter a 9 x 13" baking or gratin dish.

7.      Add 1/4 cup salt to the remaining milk and bring to a simmer. Add the pasta and cook, stirring, over medium-high heat, so the milk is just simmering for about 10 minutes, or until the pasta is cooked al dente (slightly firm).

8.      Remove from the heat and add ice cubes to stop the cooking. When all the ice cubes melted, draining apostate colander and transfer to a large bowl.

9.      Add the sauce to the pasta and toss until it is coated evenly. Transfer the pasta mixture to the baking dish. Sprinkle the cheese over the top and bake for about 10 minutes, or until bubbling around the edges.

10. Turn on the boiler and broil, rotating the dish, until the cheese is golden brown, 2 to 3 minutes.

11. Let the pasta stand for five minutes, and season generously with white pepper, and garnish with the chives. Serve hot.

Grilled Churrasco Beef with Chimichurri Sauce

3 Pounds Flank Steak


Marinade:

¼ Cup Chopped Parsley

½ Clove Garlic Minced

1 Tablespoon Lime Juice

½ Ounce Chili Powder

1/8 Teaspoon Ground Cumin

¾ Ounce Kosher Salt

½ Cup Canola Oil

¼ Teaspoon fresh Thyme, Chopped

¼ Teaspoon Fresh Rosemary, Chopped

½ Teaspoon Fresh Oregano, Chopped

¼ Bunch Cilantro, Stems Removed, Chopped

2 Fresh Jalapenos, Seeded, and Chopped



Chimichurri Sauce:

1 Cup Water

3 Tablespoons Kosher Salt

2 Tablespoons fresh Oregano

2 bunches Italian Parsley

6 Cloves Garlic

1 Cup Extra Virgin Olive oil

1 Tablespoon Crushed Red Pepper

2 Tablespoons Paprika

1/2 teaspoon Ground Cumin

1 teaspoon Freshly Ground Black Pepper

1/2 Cup Distilled White Vinegar

2 Tablespoons Red Wine Vinegar

2 Roasted Red Bell Peppers, diced



Steps:

1. Mix marinade, and allow Flank steak to marinade several hours in the refrigerator, or overnight.


2. To make Chimichurri add water, kosher salt, oregano, parsley, garlic, and olive oil to food processor and pulse about 20 seconds. Add spices and distilled white vinegar and pulse again. Transfer to bowl. Stir in red wine vinegar and fold in roasted peppers.

3. Preheat grill, and grill flank steak to desired doneness. Allow to rest 10 minutes , and slice thin.

4. Serve with steamed white rice, and black beans.

Apple fritters- Buñuelos de Manzana

Serves: 8


The apples in these treats are slightly roasted, which gives them a wonderful flavor that contrasts nicely with the crispy texture of the batter. Use only a tart apple such as a Granny Smith or Crispin when making Fritters.

Ingredients:

2 Pounds Granny Smith Apples

1/4 Cup Unsalted Butter

2 Tablespoons Granulated Sugar

1 teaspoon freshly ground cinnamon

3 Tablespoons Brandy

Batter-

3 Eggs, at room temperature

3/4 cup Apple Cider or light beer

1/2 teaspoon salt

3 Tablespoons vegetable oil

1/2 Cups all-purpose flour

1 1/2 Tablespoons granulated sugar

Vegetable oil, for frying

Confectioners' sugar, for dusting

Steps:

1. To prepare the apples, preheat the oven to 350°F. Lightly butter a baking sheet.

2. Peel and core the apples. Mix the sugar with the cinnamon and sprinkle on top of the apples. Drizzle the brandy all around and bake until the apples are tender but not mushy, about 25 minutes. You should be able to poke a knife through easily. Place on a wire rack and let cool completely, 30 to 40 minutes. Meanwhile prepare the batter.

3. To make the batter, separate the eggs, making sure you don't get any of the yolks and the whites. Mix the yolks with the cider, salt, and vegetable oil. Gradually whisk in the flour by hand. In a separate bowl, whip the egg whites, and once they start to froth and thicken, add the sugar. Continue beating until glossy, stiff peaks are formed, 5 to 10 minutes total. Carefully fold into the egg yolk mixture. Set aside until the apples are cool. This mixture shouldn't be prepared more than an hour before using.

4. Preheat your deep fryer, or pour the oil into a deep sided pan to a depth of about 2 inches and heat to 375°F. If you don't have a thermometer, you can test the temperature by pouring a little batter into the oil; it should immediately bubble and puff. Dip the apples into the batter and lift to remove the excess. Slide into the hot oil, frying small batches until golden brown on both sides, about two minutes, then drain on paper bags or paper towels. Test the oil between batches, because the temperature may drop. Let cool for five minutes, sift confectioners' sugar on top, and enjoy