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

Yellowtail Snapper Matecumbe

Named after Matecumbe Key, this dish is often requested by locals, and served to tourists that visit South Florida as a flavorful use of one of the most plentiful fish species in the area. You will find several variations of this dish served in popular restaurants throughout the Florida Keys. Our version uses fresh lime juice, however you will find some establishments that use fresh lemons to replace the limes.

 Ingredients:

1/2 Spanish Onion, Diced

1/2 Cup Capers

1 Clove Garlic, Minced

5 Shallots, Minced

2 Tablespoons Parsley, Chopped

5 Beefsteak Tomatoes, Diced

1/4 Cup Fresh Basil, Chopped

1/2 Tablespoon Sea Salt

1/2 teaspoon Freshly Milled Black Pepper

3 Limes, juiced

1 Cup Extra Virgin Olive Oil

6 Yellowtail Snapper Filets

Salt and Freshly Milled Black Pepper, To Taste

Directions:

Preheat oven to 375°F with rack in the center position.

Rinse fish filets in cold water, and lightly season with salt, and Freshly milled black pepper. Reserve in the refrigerator while you prepare the sauce.


Mix all remaining ingredients in a non-reactive bowl to thoroughly combine. Refrigerate 1 hour prior to cooking to allow flavors to blend.


Heat Sauté pan over medium heat, and add 1 tablespoon olive oil to sear the snapper filets for 3 minutes on each side, or until lightly golden.


Transfer filets to a non-reactive baking dish, and cover with sauce.

CHICKEN JAMBALAYA

Ingredients:

One 3 to 4 pound stewing chicken, cut into serving pieces

3 Cups Long Grain Rice

1/4 Cup Canola Oil

3 White Onions(Medium) - chopped fine

6 Cups Chicken Stock

1 Tablespoon Sea Salt, or to taste

4 Cloves Garlic, Minced

1 Cup Green Onions, Chopped

1/2 Cup Green Bell Pepper, Diced

1/2 Cup Celery - Chopped fine

1/4 teaspoon Freshly Milled Black Pepper

1/4 teaspoon Cayenne Pepper, or to taste

2 Tablespoons Louisiana Hot Sauce



Steps:

1. Fry chicken in oil until golden brown. Remove chicken and drain the oil leaving just enough oil to cover bottom of pot. Add white onions, and fry until golden brown.

2. Return the chicken back into the pot with onions, and add Garlic, and Chicken Stock( Make sure to note the level of stock).

3. Add remaining seasoning and simmer covered until chicken is tender (If necessary, add additional stock to bring back to previous level).

4. Bring to a boil, and add rice. Simmer uncovered for about 15 minutes then stir rice.

5. Cover the pot with a tight fitting lid, let steam for 15 minutes, or until rice is tender. Turn rice once more, and remove from heat.

6. Let stand for 10 minutes prior to service.



Don't forget to try out these favorites too!

http://chefdonmessina.blogspot.com/2010/08/red-beans-rice.html

http://chefdonmessina.blogspot.com/2011/01/delacroix-island-chicken-sausage-gumbo.html

http://chefdonmessina.blogspot.com/2010/01/seafood-gumbo.html

Mexican Wedding Cookies- Polvorones

yield: two dozen


Ingredients:
1 1/2 cups unsalted butter, or 1 cup clarified butter

1 cup caster sugar

1 cup almond flour

2 cups all-purpose flour

1/2 teaspoon vanilla extract

sifted confectioners' sugar, for dusting

Steps:

1. Clarify the butter by cutting into small pieces and melting in a saucepan over low heat. Skim off any foam and discard. Turn off the heat and allow to stand for five minutes, until the remaining milk solids synced to the bottom. Gently strain the butter, making sure not to include the solids.

2. Preheat the oven to 375°F

3. In a bowl, combine the clarified butter with sugar and refrigerate until it solidifies, approximately 30 minutes.

4. Remove the butter from the refrigerator and wit and a mixer until thickened, and frothy.

5. Gradually add the all-purpose flour using a spoon or spatula, then add the almond flour and vanilla. Need, in the bowl, using the palm of your hands until it just starts to come together.

6. Turn out onto a lightly floured surface and roll out to about 1 inch thick, making sure the crumbly dough stays together.

7. Using a cookie-cutter, cut out 2 inch circles, being gentle, as the dough is very fragile.

8. Place cookies on a baking sheet lined with a nonstick mat or parchment paper and bake until the edges are just starting to turn color, 10 to 12 minutes.

9. Allow the cookies to cool on a baking sheet for a few minutes.

10. Dust with confectioners' sugar and carefully transfer them from the cookie sheet using a spatula, avoid touching them as much as possible.

Note*those with nut allergies can substitute the ground almond's for 1 cup all-purpose flour.

West Indies Salad

• Ingredients:


1 small yellow onion, diced

1 lb. jumbo lump crabmeat, well picked over

Salt and freshly ground black pepper

1/2 cup water, ice cold

1⁄2 cup Extra Virgin Olive oil

6 tbsp. cider vinegar

• Steps:

1. Spread half of the onions in the bottom of a medium mixing bowl. Arrange crabmeat on top of chopped onions, then cover with remaining diced onions. Season to taste with salt and pepper.

2. Pour oil, vinegar, and 1/2 cup ice-cold water over salad. Cover and marinate in the refrigerator for at least 2 hours or overnight. Toss lightly before serving.