Fall 2011
Pecan Oil & Valley Lemon Vinagrette
Acadian Raspberry Vinaigrette ©
Tahitian Raspberry
Sam's Sin Dressing
Cream of Mushroom Soup
Friloles Modelo Negra ©
Smoked Butternut Squash Soup
Posole
Pecan Coffee Pork Chops
Texican Roast Tacos
Chicken Pot Pie
Flank Steak Cubano
Chicken Parmesan
Italian Gravy
Apple Pan Dowdy
Ranger Cookies
Chocolate Truffle Dessert
Tortuga Baked Pears
Texas 'tini Twister
Blue Fury
Holiday Infused Vodka
Pomegranate Martini
Pecan Oil & Valley Lemon Vinagrette
1/3 cup Chardonnay vinegar
1 large valley lemon, juice from and one pinch of zest
2 tablespoons agave syrup
2 tablespoons Grey Poupon Stone Ground Mustard
1/4 cup XXV Olive Oil
2 tablespoons pecan oil
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
1 teaspoon himalayan pink salt
In a nonreactive bowl whisk vinegar, lemon juice and agave
syrup, next whisk in mustard and spices, then finish with
olive oil and pecan oil. Whisking vigoriously to incorporate
well.
Let stand and rewhisk before serving.
Acadian Raspberry Vinaigrette ©
Servings: 4
1/2 teaspoon sugar
1/2 teaspoon sea salt
1/2 teaspoon black pepper, Fresh Ground Coarse
1/2 teaspoon Garlic Pepper
1/4 teaspoon White Pepper, Fresh Ground
1/4 teaspoon orange zest
1/4 teaspoon tangerine zest
3 tablespoons Fischer& Wieser Roasted Raspberry
Chipolte
2 tablespoons Alessi White Raspberry Vinegar
1/4 cup Modenaceti Balsamic Vinegar
1/4 cup extra virgin olive oil
Mix dry ingredients. Add zest,vinegar and Chipolte Sauce.
Whisk to mix well. While whisking drizzle in olive oil.
Serve immediately.
Tahitian Raspberry
3 tablespoons raspberry chipotle sauce
1 teaspoon soy sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/8 teaspoon garlic powder
Mix all ingredients well, warm slightly and let cool.
Rewhisk just before serving.
Sam's Sin Dressing
8 ounces Boursin cheese, softened
2 pinches cayenne pepper
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
Mix all ingredients well and chill. Will keep well chilled a
week.
Cream of Mushroom Soup
8 ounces mushrooms, cleaned and chopped
6 tablespoons butter
2/3 cup flour
2 quarts chicken, beef or vegetable stock
1 cup half and half
Lighly saute mushrooms in butter.
Add flour and stir constantly for about 5 minutes.
Slowly add stock, stirring until all is incorporated.
Simmer 10 minutes.
Add cream, stir and serve
Friloles Modelo Negra ©
1 cup black beans
1 bottle Negro Modelo, room temperature
1 medium smoked pork neck
2 tablespoons Fiesta Pinto Bean Seasoning
1 tablespoon cumin
1 teaspoon veal demi-glace
1 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon Acadian Feux ©
4 cloves garlic, smashed
Rinse and clean black beans. Pour in beer and enough water
to just cover. Let soak for 2 hours.
In a 3 quart pan bring fill just over half with cold water.
Once beginning to heat add beans.
Once almost to a boil add pork neck, garlic and spices. Bring
to a boil for 2 minutes.
Cover with tight lid and reduce to a simmer.
Simmer for 2 hours. Checking a few times if water is
needed.
Smoked Butternut Squash Soup
Servings: 6
1/3 cup sweet onion, diced small
1/2 stick unsalted butter
2 medium butternut squash, divided into eight pieces
4 cups chicken stock
1/2 teaspoon marjoram
1/2 teaspoon pink peppercorn, ground fine
1/8 teaspoon cayenne pepper
8 ounces cream cheese
1/4 cup half and half
1/4 cup olive oil
4 cloves garlic, smashed
paprika, for garnish
Divide squash pieces in half. Bake half in a 350 oven rubbed
with olive oil and smashed garlic for 40 minutes.
Off direct heat with applewood chips, smoke/roast other half
of olive oil rubbed squash around 350 for 40 minutes.
In a large saucepan, saute onions in butter until tender.
Puree baked and roasted squash and cream cheese in food
processor in batches until smooth. Do not allow to boil.
Add squash,stock, marjoram, pink pepper and cayenne
pepper. Add half & half. Simmer low for 15 minutes.
Do not allow to boil.
Top with paprika in bowls.
Posole
1 tablespoon peanut oil
2 pounds boneless pork loin roast, cut in 1" cubes
2 14.5 ounce cans enchilada sauce, 1 hot, 1 not
1 15.5 ounce can hominy, drained
1 medium onion, sliced
1/2 cup green chiles, diced
4 cloves garlic, minced
1/2 teaspoon cayenne pepper
2 teaspoons dried oregano
1/2 teaspoon sea salt
1 quart chicken stock
1 quart water
1 small avocado, sliced
1 small lime, sliced
2 cups cabbage, sliced
1 package white corn tortillas, steam heated and wrapped
Heat the canola oil in a skillet over high heat. Add the pork
(in batches if neccessary); cook and stir until meat is
browned on all sides, about 5 minutes.
Remove meat to preheated crockpot.
Add onions and saute until soft but crisp. 2-3 minutes. Pour
in strainer leaving scant amount of fat in pan.
Bring pan back to heat and deglaze with 1/2 cup chicken
stock, once pan bits are up, add spices and pour over meat in
crockpot.
Add the enchilada sauce, hominy, green chilis to the pot,
then add chicken stock and enough water to make about 4
quarts.
Cover, and cook on High for 6 hours.
Add salt if needed, cook on low 30 more minutes.
Pecan Coffee Pork Chops
1 cup Texas Pecan coffee, cooled
1/2 cup molasses
2 tablespoons apple cider vinegar
1 tablespoon white wine dijon mustard
2 cloves garlic, minced
To Taste Pink Himalayian Sea Salt
To Taste Black pepper, freshly ground
1/2 teaspoon ground ginger
6 sprigs fresh thyme
4 8 ounce bone-in pork center rib chops
2 teaspoons veal demi-glace
Combine the coffee, molasses, vinegar, mustard, garlic, 1
teaspoon salt, 1/2 teaspoon pepper, the ginger, thyme and
pork chops in a 1-gallon zip-top bag; seal and shake to
combine. Marinate in the refrigerator for at least 2 hours or
overnight.
Remove marinade bag from fridge and allow to reach room
temp.
Preheat a grill to medium-high. Remove the pork from the
bag. Pour the marinade into a saucepan, add demi-glace;
simmer gently over medium-high heat, stirring, until reduced
to 1/2 cup, 12 to 15 minutes. Remove the thyme stems
Grill the pork chops for 3 to 4 minutes per side, or until they
reach an internal temperature of 145. Let rest for 5 minutes;
serve with the glaze.
Texican Roast Tacos
Servings: 8
DAY BEFORE
3 pounds oven roast
2 handfuls baby carrot
4 medium russet potato, chunked
4 cups water
3 tablespoons Kitchen Bouquet
4 cloves garlic, crushed but left whole
To Taste Sea Salt
To Taste black pepper
2 medium bay leaf
DAY OF
1 medium HOT Hatch Chili Pepper
10 ounces Hatch Tomatoes and Green Chilies, discard
half the liquid
16 ounces Oaxoca Cheese, shredded
1 roasted and diced Hatch Chili Pepper
24 small white corn or flour tortillas
1 small jicama, diced fine
1 lime lime, diced
Day before:
Sear roast on medium high heat in peanut oil. Salt and
pepper.
Place seared roast in crock pot with rest of ingredients, and
slow cook for 6 hours on hi heat.
Now the potatoes, carrots and gravy can be saved and used,
but not in this recipe. Or you can discard. I would take the
gravy and reduce it down adding stock until a thick demi
was made and freeze it.
Let Roast stand, then cover and refrigerate overnight.
Day of:
Coat Hatch Pepper with peanut oil grill over medium high
heat until blackened. Remove and place in paper sack for 20
minutes.
Remove chili pepper, peel off skin. Slice down middle and
remove seeds and stem, discard. Dice pepper and reserve.
Remove roast and let rest to room temp. Next shred roast
with hands or forks. Place in pot with scant amount of
peanut oil. Add Peppers and cheese.
Stir well to incorporate. Let cheese melt slowly.
Serve with flour tortillas, white corn tortillas or over large
corn chips.
Top with jicima and lime juice.
Chicken Pot Pie
Servings: 4
1/3 cup butter
1/3 cup flour
1/3 cup onion, chopped
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1/4 teaspoon Bayou Sam's Triple Blast
1 1/2 cups chicken stock
1 cup half and half
3 cups chicken, cooked and cubed
10 ounces frozen mixed vegetables
2 prepared pie crusts, 1 for top, 1 for bottom
Heat butter over low heat until melted.
Blend in flour, onion, salt and pepper.
Cook over low heat, stirring constantly until smooth and
bubbly.
Remove from heat.
Stir in broth and milk.
Heat to boiling; stirring constantly. Boil and stir one minute.
Stir in chicken and veggies. (Add in 1 diced cooked potato if
you like!).
Line pie plate with prepared bottom crust.
Pour in filling.
Top with top crust. Cut slits in center to vent. Flute edges.
Cook uncovered in 425°F oven until crust is brown;
approximately 30-35 minutes.
Flank Steak Cubano
1 large onion, sliced thin
1 medium red bell pepper, thin strips
1 medium green bell pepper, thin strips
2 pounds beef flank, cut into 8 pieces
2 tablespoons chili powder
1 teaspoon dried oregano
1 tablespoon garlic, minced
1 teaspoon Himalayan Sea Salt
2 tablespoons lime juice
3 cups beef stock, reduced to 1 cup
2 cups Texmati rice
1 recipe Friloles Modelo Negra ©
Spray 3 1/2- to 4-quart slow cooker with cooking spray. In
cooker, place onion and peppers. Top with beef. Sprinkle
with chili powder, oregano, garlic and salt. Drizzle with lime
juice. Add broth.
Cover; cook on Low heat setting 8 to 10 hours.
About 20 minutes before serving, cook rice as directed on
package.
Remove beef from cooker; place on cutting board. Shred
beef with 2 forks; return to cooker and mix well. Stir in
black beans. Increase heat setting to High. Cover; cook
about 15 minutes longer or until thoroughly heated. Serve
beef and sauce over rice.
Chicken Parmesan
4 large boneless skinless chicken breast, pounded flat
1/2 cup Italian bread crumbs
1 large egg, beaten
2 tablespoons butter
2 cups Italian Gravy
3 medium artichoke hearts, diced small
4 slices mozzarella cheese
3 tablespoons parmesan cheese, grated
To Taste sea salt
To Taste black pepper, freshly ground
To Taste garlic powder
1 pinch rosemary, ground fine
3 tablespoons extra virgin olive oil
4 medium Lemon Slices
1 pound angel hair pasta, cooked al dente
THE PASTA:
Start water boiling for pasta. Add salt if desired.
Start pasta cooking in boiling water.
Mix olive oil, 1/2 of the artichoke hearts, 1 T of the
Parmesan cheese and pinch of fine ground rosemary.
Mix TO TASTE over pasta and toss to mix. Should be
lightly coated, not drenched.
Keep Warm.
THE CHICKEN:
Remove scallopini'd chicken breast from fridge. Salt, pepper
and garlic powder to taste.
Heat Saute pan to med hi heat.
Add garliic powder to bread crumbs and stir well.
Dip chicken in egg; then in bread crumbs.
Saute turning and browning for 10 minutes or until chicken
is done.
Place grated mozzarella on top of chicken. Cover and let
melt.
Remove from skillet. Keep serving temperature.
To skillet add Italian Gravy. Heat thoroughly.
Add 1/2 of the small diced artichoke hearts. And a pinch of
ground rosemary. Stir to incorporate until well heated.
TO PLATE:
Plate angel hair pasta mixed with olive oil. Next to pasta
ladel in pasta sauce, place Parmesan chicken on top of sauce.
Sprinkle with parmesan.
Top with lemon slices.
Italian Gravy
Servings: 14
56 Ounces Tomato Puree, 2 large cans
6 Ounces Tomato Paste
1 Quart Chicken Stock
2 Cups Red Wine
1/4 Cup Olive Oil
1 Large Onion (texas 1015), chopped medium
6 Cloves Garlic, chopped
2 Stalks Celery With Leaves, minced
1 Medium Carrot, grated
1/2 Cup Parsley, chopped
3/4 Pound Mushroom, sliced
1/2 Teaspoon Red Pepper, freshly ground
1 Tablespoon Oregano, crushed
1 Teaspoon Rosemary
2 Medium Bay Leaves
1 Tablespoon Basil
1 Whole Cloves
1/2 Tablespoon Black Pepper
To Taste Sea Salt
1 Teaspoon Sugar, or subsitute
6 Large Smoked Pork Necks, or chicken back&necks
Place tomato puree, paste, chicken stock and red wine in
stock pot, heat to medium high.
Saute' onions, garlic, celery and carrots in olive oil in a saute
pan until light brown.
Add to stock pot with remaining ingredients.
Bring to soft boil for 5 minutes then simmer for 3 hours
partially covered, stir often. Adding 3 parts stock/1 part wine
if necessary.
Removes bones and save for snack. (cooks only)
Skim fat from top.
Store in fridge for up to a week. Also freezes well.
Apple Pan Dowdy
1 1/4 cups butter
2/3 cup sugar
1 whole egg
1 cup milk
2 1/2 cups flour
3 teaspoons baking powder
1/2 teaspoon sea salt
4 cups apples, peeled and sliced
1/3 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
whipped cream, for accompaniment
Combine flour, baking powder and salt, set aside.
Butter a 9" square baking dish. Place sliced apples in
buttered baking dish and sprinkle with a mixture of brown
sugar, cinnamon and nutmeg.
Cream butter and sugar until fluffy. Mix in egg. Add flour
mixture, alternating with milk, beginning and ending with
flour mixture to make a stiff batter. Spread batter evenly
over apples and bake at 350* for about 50 minutes or until
golden brown. Cool for at least ten minutes before serving.
Top with whipped cream.
Ranger Cookies
1 pouch Betty Crocker Oatmeal Cookie Mix
1/2 cup butter, softened
1 tablespoon water
1 large egg
3/4 cup rice krispies®
1/2 cup sweetened coconut flakes
1/4 cup peanut butter chips
1/4 cup chocolate chips
1/3 cup pecan pieces
Heat oven to 375*.
In large bowl stir all ingredients until dough forms.
Drop 1 tablespoon rounded dough on silicone baking sheet.
(ungreased)
Back about 13-14 minutes or less if browning well.
Cool for a couple minutes then remove from sheet to rack
and cool completely.
Chocolate Truffle Dessert
6 ounces bittersweet chocolate, chopped or pieces
1 cup whipping cream
1/4 cup Bailey's Irish Cream, Kahlua or Milk
2 large egg yolks, beaten slightly
2 tablespoons sugar
White or Dark Chocoate, melted
White chocolate, shavings
Chill a small mixing bowl and the beaters of an electric
mixer. Meanwhile, line an 8x8x2-inch pan with plastic wrap,
extending the plastic wrap over the edges of the pan; set
aside.
In a heavy medium saucepan melt chopped chocolate or
chocolate pieces over very low heat, stirring constantly until
the chocolate begins to melt. Immediately remove from the
heat; stir until smooth. Set aside.
In the chilled mixing bowl combine whipping cream and 1
tablespoon of the liqueur or milk. Beat with the chilled
beaters on low speed until soft peaks form (tips curl). Cover
and refrigerate for up to 2 hours or until needed.
In a heavy small saucepan stir together egg yolks,
remaining liqueur or milk, and sugar. Cook and stir with a
wire whisk over medium-low heat until mixture is very thick
(about 8 minutes). Remove from heat; pour mixture into a
medium mixing bowl.
Add the melted chocolate, 2 tablespoons at a time, to the hot
mixture, beating on medium speed until combined (the
mixture will be thick). Add 1/2 cup of the whipped cream
mixture; beat on low speed until smooth. Gently fold in
remaining whipped cream mixture. Spoon the mixture into
the prepared pan, spreading as necessary to make an even
layer. Cover and freeze about 4 hours or until firm enough to
cut.
Invert the frozen mixture onto a waxed-paper-lined baking
sheet. Carefully remove plastic wrap. Using 1-, 2-, and
3-inch cookie cutters, cut shapes from chocolate, dipping
cutters into warm water between cuts to prevent sticking, if
necessary. Cover and return shapes to freezer until serving
time.
To serve, drizzle plates with melted white and/or dark
chocolate, if desired. Top with chocolate cutouts. If desired,
garnish with shaved white chocolate. Store any leftovers,
covered, in the freezer. Makes about 6 servings.
Tightly wrap and freeze the cutouts up to 1 day ahead.
Tortuga Baked Pears
4 ripe Bartlett pears, halved and cored
3/4 cup oats
3/4 cup dark brown sugar
1/4 teaspoon nutmeg
1 teaspoon cinnamon
6 tablespoons unsalted butter, softened
1 1/2 cups apple juice, 2-6 ounce cans
2 teaspoons Tortuga Rum Liquer
Place cored and halved pears in greased square pan.
Combine oats, sugar, spices and butter until crumbly.
Stuff pears letting excess fall into pan.
Pour 3/4 cup apple juice into pan.
Drizzle Tortuga over pears and stuffing.
Bake at 350 degrees for one hour, basting after 30 minutes.
Add more juice if necessary.
Cool 30 minutes before serving.
Texas 'tini Twister
Servings: 1
3 ounces Enchanted Rock Vodka, Preferably from
freezer
1 1/2 ounces Hendrick's Gin
1 dash China (key-na) Martini
1 stiff twist lemon
1 large hot pickled okra spear
2 regular Cocktail onion.
Slosh Enchanted Rock and Hendrick's with double ice for 1
minute.
Drop dash of China Martini in bottom of frozen Martini
glass. Swish good and discard.
Twist and dress with speared okra, lemon twist and cocktail
onions.
Blue Fury
Servings: 1
8 blueberries, chilled
1/2 small mint leaf
3 ounces Enchanted Rock Vodka, from freezer
1 tablespoon complex syrup
1 ounce Sierra Mist, chilled
1 palm blue cotton candy, about 3" x 1"
Muddle blueberries and 1/2 mint leaf in vodka.
Add syrup and ice and shake until very cold.
Pour up and splash with Sierra Mist.
Top with cotton candy and watch it disolve.
Holiday Infused Vodka
Servings: 120
3 1/2 Liters Enchanted Rock Handmade Vodka
3 Medium Pineapples, cored and cubed
6 Ounces Raspberries
2 Medium Vanilla Beans, sliced longways through center
2 Mint leaves
Combine all ingredients in glass container. Cover
Let stand 3 weeks minimum at room temperture, stiring once
a week.
To Serve, strain and shake hard 30 seconds over ice. Serve
up in martini glass. Garnish with cherry and pomogranite
seeds
Pomegranate Martini
Servings: 1
4 ounces Enchanted Rock Handmade Vodka
3 ounces Lasko's Lime Mix
2 teaspoons grenadine
1 thin lime slice, for garnish
1 maraschino cherries
3 pomegranate berries
Place vodka, lime mix and grenadine on ice, shake well,
gently
Pour up in martini glass. , garnish with speared lime and
cherry.
Garnish with speared lime and cherry, float 3 pomegranae
berries in each glass.
