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
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.
Bacon is the Kitchens’ Staple. When you want to turn a salad into something special, when your wrap needs a punctuation point, when your casserole is begging to be more…oh and don’t get us started on breakfast! The Amazing Bacon is crispy, tasty with a sweet n’ spice and the crunch factor is a 10!
This is always on hand and super easy to prepare with an oven roasting…20 minutes and done!
CATEGORY: Favorites! SERVES: 8 (w/ 2 slices person or sandwich) LEVEL: Easy, Presto!
Heat Oven to 400 degrees (conventional or convection/w conv faster). Line a baking sheet with parchment paper.
Lay the slices of bacon on sheet pan and sprinkle with 1 Tbsp Amazing Rub.
Cook for 18 minutes, remove from oven, turn each slice and sprinkle with 1 Tbsp of Amazing Heat, cook additional 3 mins checking continuously for perfect color.
Remove from oven and drain slices on paper towel lined plate. Set, ready go….crunch and have fun!
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!
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 special brunch, appetizer or dinner party. 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. Delicious!
SERVES: 6 LEVEL: Intermediate-you got this!
INGREDIENTS 1# Lobster Cooked, *shelled and broken into small pieces *Save shells to prepare Thermador Sauce if desired 1 Cup aged cheddar Cheese shredded ½ cup shredded Parmesan ½ loaf of a baguette (or any rustic white bread)cubed 1 tsp each of Finely minced Parsley and Green Onion (Optional) 6 eggs ½ cup butter melted 1 tsp Amazing Heat ½ tsp Dry Mustard 2 ozs of Dry sherry 1 cup Milk 1 cup Cream 1 Tbsp Butter (to sautée small pieces of garnish lobster with)
DIRECTIONS: Prepare 6 individual ramekins by greasing. Arrange the seafood, cheese, and bread into layers in the Ramekins (reserve Sm amt. lobster for top garnish) Pour melted butter evenly over each mixture. In a medium bowl beat the eggs, add the Mustard, Amazing Heat, pinch salt/pepper, milk and cream. When well blended add the Dry Sherry. Pour over egg mixture over individual Ramekins and let sit for minimum 2 hrs (can be overnight) Bake in a 350 degree oven for approximately 40 minutes. Garnish with small reserved pieces of buttered Lobster. Can be served in Ramekins or removed and plated on Thermador Sauce.
Quickie Thermador, lobster shells gently boiled 2 cups stock (seafood or chicken), 10 minutes, strain, add 1 tsp AMZ Heat, 3 Tbsp Butter, ½ C Cream, warm to thicken.
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!
INGREDIENTS 2 cans Black Beans drained (or use ½ black and ½ kidney beans) 1 Cup corn (fresh is a little more special) 1 Cup *Brown Rice cooked and cooled 2 green onions chopped thinly Optional: ½ Red Pepper chopped very finely or pimentos chopped finely 1 Egg 1 tsp of The Amazing Heat (I like it heaping!) 2 tsp of The Amazing Rub (to sprinkle and brown those outsides while adding taste)
DIRECTIONS: Drain Beans, put in large bowl and mash leaving some whole, add corn, brown rice, green onions, chopped red pepper, egg and sprinkle and mix in 1 heaping tsp of Amazing Heat.
Mix up until all ingredients until incorporated. I like to line baking sheet with parchment paper, and place ½ cup size scoops onto sheet leaving room in between to flatten them out. This should make at least 6 generous size portions. Cover with wax paper and flatten each scoop into a burger size. You can refrigerate, or freeze at this point.
To prepare; add oil to skillet, (cast iron works marvelous) and cook until browned on each size (approx 3 minutes).
Serve plated with a salad or on a bun with toppings. Favorite way to make these burgers sing….Lime Cilantro Creme, see recipe!
Lime Cilantro Crème 1 Cup Yogurt (Faye is thick and creamy @2%) 1 heaping tablespoon of your best mayo 2 Tblsp. finely chopped Cilantro 1/2 good size lime, completely juiced ( lime zest would be good also here) 1 tsp Amazing Rub (this is the sweet and spices to balance the lime/yogurt zip) Salt/pepper to taste
*Brown Rice: 1 cup of uncooked Brown rice 2 cups water or vegetable stock 1 tsp of Olive Oil a little salt, or soy sauce Bring rice to low boil in water, turn down to a very low simmer, cook for 35 minutes, shut heat off, let sit for 15 minutes. (this is enough for a double bean burger recipe, or great refrigerated and used in salad or soups)
