Half Moon Squash with Baby Greens, Spicy Shrimp, Blueberries and Nuts

Half Moon Squash with Baby Greens, Spicy Shrimp, Blueberries and Nuts

From the Kitchen of Terri Bergman

Half Moon Squash with Baby Greens, Spicy Shrimp, Blueberries and Nuts – Served with “out of this world” Maple Vinaigrette!

CATEGORY: Main Event or Side Salad/Luncheon
SERVES: 4 Dinner Salads or 6 Luncheon Salads
LEVEL: Presto, easy!

INGREDIENTS:
1 Medium Butternut Squash, peeled, seeded and sliced in full round, half rounds
2 Tbsp Olive Oil
1 Tbsp The Amazing Rub
20 Large Shrimp, Cooked and Shelled
2 Tbsp Corn Starch
1 Tbsp Amazing Heat
1 Cup Blueberries
1 Cup Toasted and Salted Whole Pecans
8 Cups Spring Fresh Salad Greens
*Optional 1 cup chopped fresh mint/or basil

INSTRUCTIONS:
Take the butternut squash slices and toss with small amount olive oil, and place on a parchment lined baking sheet, sprinkle generously with the Amazing Rub Seasonings (or your house spices)

Bake in a 400 degree oven for 15 minutes, turning carefully and bake for addition 5-10 minutes until tender and golden. Remove from oven and set aside.

Next, place cooked shrimp in a bowl and dust with cornstarch and Amazing Heat. Heat a non stick skillet with oil and quickly cook the shrimp( do not over crowd) to slightly golden and seasoned, flip and remove from pan. Place on paper towel until assembling salads.

Take 4 large salad plates and put 2 cups of greens on each. Assemble squash and shrimps in rows on greens, then toss over the blueberries and pecans.  Dress with House Maple Vinaigrette, Salt and Pepper to taste.

MAPLE VINAIGRETTE:
1/8 C Maple Syrup
1/8 C Rice Wine Vinegar
¼ Light Vegetable Oil (could use Olive Oil also)
1 Tbsp Lemon Juice
1 tsp Amazing Heat (or house seasonings)
¼ Pummull Seasoning (or Cinn)

Stir or shake together and add salt and pepper directly to salads

Asian Chicken Thighs and Pineapple Slaw

Asian Chicken Thighs and Pineapple Slaw

From the Kitchen of Terri Bergman

Asian Seared Chicken Thighs with Pineapple Slaw…served with Peanut Sauce

CATEGORY: Main Event
SERVES: 4
LEVEL: Presto, easy!

INGREDIENTS:
4 Chicken thighs
2 Tbsp The Amazing Rub (or Brown Sugar w/Ginger)
1 Tbsp vegetable Oil
1 Tbsp Soy Sauce
1 tsp Hot Sauce
1 Tbsp Lemon/or Lime Juice
2 Cups Fresh Pineapple bite size chop

SLAW INGREDIENTS:
1 Tbsp The Amazing Rub (or Brown Sugar)
4 C Coleslaw mix (your favorite) or fine Shred Cabbage and Carrots
½ C Dried Fruit/Nut Trail Mix (no choc!)
1 Tbsp Lime Juice
2 Tbsp Oil (light here)
1 Tbsp Soy Sauce
½ Tbsp hot sauce
1 tsp Toasted Sesame Oil to finish
Fresh Herbs as in Cilantro, Mint or Basil – fine chopped or 2 Tbsp dried Basil or Amazing Herbes

PEANUT SAUCE INGREDIENTS:
½ C Peanut Butter smooth
¼ tsp Pummull Spice (or Cinn blend)
1 Tbsp Maple Syrup or Brown Sugar
2 Tbsp Soy Sauce
1 Tsp Rice Vinegar (or white)
½ tsp red pepper flakes
¼ C hot water (start with 1/8 C and add to desired consistency)

INSTRUCTIONS:
Prepare Chicken thighs by skinning, deboning and cutting into small strips. In a large bowl add chicken, Amazing Rub, oil, soy sauce, hot sauce and citrus juice (lemon or lime). Toss to coat the strips of chicken and set aside for 15-30 minutes or cover and refrigerator overnight.

Drain Chicken from marinade before searing. Get a skillet hot with oil, and place chicken pieces in skillet, do not over crowd, looking to sear these and create a nice golden brown surface on all side. Remove chicken that is cooked thru (no pink in centers) and continue to cook all chicken, set aside on warm plate. In same pan as cooked chicken, add a little more oil and cook the chopped, drained pineapple looking to toss coat and brown (add a little sprinkle of Amazing Rub to season and brown)

Assemble the Slaw with Cabbage/Carrot mix, ½ C Trail Mix, and toss dress with lime juice, oil, soy sauce, hot sauce- when all coated, finish with a drizzle of Toasted Sesame Oil if desired.

Place a cup of dressed Slaw in center of each serving dish, top with seared pineapple and lastly with chicken strips. Can be garnished with a little more trail mix, or chopped basil or Herbs as noted.

The Peanut Sauce recipe above is delicious as a side dressing to use in the entire plated salad or for a dressing for the chicken. This is so very packed with flavor, and you’ll be shouting “encore”. I have found that a prepared plated salad with all ingredients is also delicious to refrigerate (cover with wrap) and do a quick 1 minute warm in micro.  Enjoy!!!

Duchess Potatoes

Duchess Potatoes

From the Kitchen of Terri Bergman

Smooth, creamy and the perfect accompaniment to Beef Bourguignon

CATEGORY: Frame it
SERVES: 8
LEVEL: Presto, easy!

INGREDIENTS:
4 lbs. russet potatoes, peeled and quartered
2 large eggs
4 T melted butter
1 1/2 tsp salt
1/2 tsp black pepper
Fresh ground nutmeg to taste (or just a pinch of Pummull Spice)
1/2 C milk/cream
1/2 C melted butter
1-2 dashes paprika (optional)
2-4 T goat cheese or sharp cheddar cheese
2 tsp finely chopped chives

DIRECTIONS:
Cook the potatoes in boiling water until fork-tender (about 25 minutes) drain and place in a large mixing bowl. Cool the potatoes for about 20 minutes at room temperature. Add in eggs and 4 Tbsp. melted butter, pinch salt, pepper and cheese if desired; add in 4-5 Tbsp. cream adding in more to achieve desired consistency. Season with more salt and pepper if needed to taste, add chives at this stage. You may spoon the potato mixture into a pastry bag fitted with a large star tip or simply mound on plate to create a little bowl for a rich Beef Bourguignon mixture. (If piping, pipe the mixture in 12 mounds onto a large greased baking sheet/s. Melt the 1/3-1/2 cup butter and drizzle over the potatoes. Sprinkle a very small amount of paprika or Amazing Heat over each mound.)

Set oven to 400 degrees F. Bake for about 18-20 minutes or until golden brown.

Bourbon Cranberry Sour

Bourbon Cranberry Sour

From the Kitchen of Terri Bergman

On creating a cocktail that hit all the notes for my Valentine, I wanted to include Bourbon, Cranberries (because it’s his favorite), lemon and orange to make a sweet sour…and Ginger to make spicy. This cocktail hits all those notes! Enjoy!

CATEGORY: Cocktails & Mocktails
SERVES: One
LEVEL: Presto, easy!

INGREDIENTS:
2 Oz Bourbon
2 Oz Cranberry Juice
1 Oz Lemon Juice
splash /orange squeeze
slight dash Pummull Spice (optional or Cinnamon)
4 oz Ginger-ale or Ginger Beer
Garnish Orange Slice, Fresh Cranberries

Ice cubes small or preference a large globe of ice

Add Bourbon, Cranberry Juice, Lemon Juice and pinch Pummull Spice in glass and stir. Add ice, stir then pour over your choice of Ginger. Squeeze of OJ on top, add Orange slice, fresh Cranberries and ENJOY!

Broiled Grapefruit Brunch Salad

Broiled Grapefruit Brunch Salad

From the Kitchen of Terri Bergman

Broiled Grapefruit Salad aka Amazing Brunch Salad

Yes, this salad has it all. The great sweet and spicy taste of warm broiled grapefruit on a bed of fresh greens, crispy chopped bacon, blue cheese and an egg done so pretty it should be in pictures!(oh wait, it is!) Finish this salad with a drizzle of the best Olive Oil, drizzle of Honey and just because we are being decadent here, I like a little bit of Lime Cilantro Seasoned Greek Yogurt. You add the salt’n pepper and this dish is your complete Brunch on a plate! It also works for Lunch and Dinner!

CATEGORY: Brunch
SERVES: 2
LEVEL: Easy, there it is!

INGREDIENTS

Broiled Grapefruits:
1 Ruby Red large Grapefruit (halved and sectioned, or peeled and segmented)
2 tsp of Amazing Rub (Brown sugar based)
½ tsp of Pummull Spice (House Cinnamon blend)

Sprinkle the Grapefruit with seasonings and broil watching closely. It takes about 5-7 minutes as the fruit will release juices, slowing the caramelizing down a little. Set Fruit aside when done.

Salad:
4 Cups of Fresh mixed greens
3 chopped green onions
4 Crisp Bacon slices (try the Amazing Bacon recipe below note)
4 Tbsp crumbled Blue Cheese
4 Tbsp Greek Yogurt (or Mayo) with lime juice and chopped cilantro 
2 Gently cooked sunny side up eggs
2 Tbsp Olive Oil
1 Tbsp Honey
Salt n Pepper to taste

Assemble greens on 2 plates, add broiled grapefruit sections, bacon, blue cheese, egg to each plate. Drizzle with Olive Oil, Honey and garnish with chopped green onions and Lime/Cilantro Yogurt or Aoli. Best served with grapefruit and eggs warm.

Amazing Bacon is great to prepare in advance and make salads, sandwiches and snacking great!

1 lb of THICK sliced bacon, arrange slices on parchment paper on a large baking sheet. Sprinkle up side with Amazing Rub, Cook for 18 mins in a 400 degree oven. Pull out baking sheet, flip each piece of bacon and sprinkle with Amazing Heat…3 more minutes and out of oven, onto paper towels and onto delicious!

Asparagus Soufflé

Asparagus Soufflé

From the Kitchen of Terri Bergman

Asparagus Soufflé

I do love the classic French Soufflé, but here I am suggesting a Soufflé that is much easier to make, prepare ahead and perfect for that large dinner party or luncheon.  This has the basic formula of Strata…but we kick it up a bit.  It won’t fall, is perfect to remove and plate, just a great idea for an elegant appetizer or lunch entrée.  Delicious! 
(However, for Gluten Free, we have you covered, just separate eggs, whip whites until firm,  follow recipe but omit bread….and bake 10 mins less but same method)

SERVES: 6
LEVEL: Intermediate-you got this!

INGREDIENTS
1 lb. asparagus medium chop
1 cup aged sharp cheddar shredded
½ cup shredded Parmesan
½ loaf of a baguette or white bread cubed
1 tsp each of finely minced Parsley and Green Onion (Optional)
6 eggs
1 cup milk
1 cup cream
½ cup butter melted
1 tsp The Amazing Heat
½ tsp dry mustard
2 oz. of dry sherry

DIRECTIONS:
Prepare 6 individual ramekins by greasing with butter. Roast chopped asparagus for 6-8 minutes in 400 degree oven with salt and pepper.

Reserve half of the asparagus pieces to assemble and blend half with milk and cream. Arrange the asparagus, cheese, and bread into layers in the ramekins.

Pour melted butter evenly over each mixture.  Now, In a medium bowl beat the eggs, add the mustard, Amazing Heat, pinch salt/pepper, milk/ cream/blended cooked asparagus.  When well blended add the dry sherry. Pour egg mixture over breaded Ramekins and let sit for minimum 2 hrs (can be overnight) Bake in a 350 degree oven for approx 40 minutes. Can be served in Ramekins or removed and plated on (Asparagus) Béchamel Sauce. 

Béchamel Sauce
3 Tbsp. Butter
3 Tbsp.Flour
2 cups of ½ and ½ Cream
1 cup grated cheddar cheese (I like Vermont white cheddar)
¼ tsp Pummull Spice (KB)
Salt & pepper
Dash of Blazing Belle (KB)

Melt butter in saucepan over medium heat, add flour to from Roux. Cook stirring for 2-3 minutes til sizzling but still pale in color. With wire ship stir in ½ and ½ cream; beat well to distribute. Simmer 3-4 mins. Sauce will thicken and become silky. Stir in cheese, Pummull Spice, salt & pepper, and a dash of Blazing Belle spice. That is a great Béchamel but if you want an Asparagus Béchamel, add ½ Cup of Puréed Cooked Asparagus. Viola, either choice is a winner!

Terri 

Oranges with Dates & Onions

Oranges with Dates & Onions

From the Kitchen of Terri Bergman

Oranges with Dates & Onions

A Sicilian specialty that I particularly enjoy combining sweet –and-sour flavors.  Really engages the palette while remaining light.  You can make many variations on this recipe, such as replacing the dates with pomegranate seeds or black olives. A bright opener to that great Brunch!

SERVES: 6
LEVEL: Presto-easy!

INGREDIENTS
6 oranges (mix 4 regular and 2 blood oranges if available)
18 dates Sprinkled lightly with Pummull Spice
2 red onions
4 tablespoons extra virgin olive oil
Balsamic Vinegar (really kicks this up!) can be served tableside – salt/pepper

DIRECTIONS:
Peel the oranges and slice them crosswise, peeling away from the bitter white pith.  Stone the dates and slice very thin.   Peel the onions and slice paper thin.  Arrange the oranges and dates on a serving platter and cover with onions.  Pour over the oil and serve immediately at room temperature.  

Terri