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Prep Time: 15 minutes

Cooking Time: 10 minutes

Special Tools: nothing

Feeds: 6 to 8 people

 

1 ea.                butternut squash

1 ea.                red pepper

½  ea.              red onion

1 ea.                corn

1 tsp.               brown sugar

4 tbsp.                        canola oil

1 tsp.               nutmeg

1 tbsp.                        fresh chopped sage

TT                   S&P

 

• Place a pot of water on to boil, season with salt
• Peel the butternut squash, remove the seeds from the cavity
• Cube the squash into roughly equal ½ inch cubes
• Peel and chop the onion into medium dice
• Core and chop the red pepper into medium dice
• Husk the corn, then carefully cut away the kernels, I like to cut the corn in half first so it stands flat and is more manageable
• Place the squash in the water and cook until firm, but fork tender, 4-5 minutes, when ready, drain
• Meanwhile, heat a large pan to high heat, add the oil
• Then sauté the chopped onions, about 1 minute, then add the red peppers, followed by the corn and finally the squash
• Saute until the squash lightly browns, then add the brown sugar, nutmeg, and the sage
• Adjust the seasoning and serve!

 

Who’s hungry?

Prep Time: 45 minutes

Cooking Time: 25 minutes

Special Tools: food processor & ricer (both optional)

Feeds: 6 to 8 people

 

3 lbs.               potatoes

1.5 lbs.            fresh curd cheese

1 bulb             garlic

2 tbsp.            olive oil

½ tsp.             peppercorns

1 cup              heavy cream

1 cup              butter

1 tsp.               nutmeg

TT                   S&P

 

• Perhaps the most difficult part of making these potatoes is roasting the garlic. To start that process take the whole bulb of garlic and cut the top off
• Preheat an oven to 375F
• Place the bulb in a small pan, drizzle with oil, add the peppercorns and top with aluminum foil, place in oven and bake until roasted, 30-40 minutes
• While the garlic is roasting, peel the potatoes and cut into quarters
• Place the potatoes in a pot of cold water, season with salt, and bring to a boil, simmer until cooked, about 20 minutes
• While the potatoes are cooking, use your food processor to grate the curd cheese, it will help it melt faster
• Drain the potatoes
• Once the garlic is roasted squeeze the cloves out of the bulb and into a pot
• Add the cream, salt, pepper, nutmeg and butter to the pot and bring to a simmer
• Using the ricer, puree the potatoes and place in the pot of cream
• Stir to combine, then add the curd cheese and continue to stir with a wooden spoon until the potatoes are rich and creamy
• Adjust the seasoning and serve!

 

Who’s hungry?

Before we get into them, there are a few pointers to consider. You will need a decent blender for all of these. You will obviously need some popsicle molds to pour the liquids into as well. They are very easy to find at most big box stores and are quite cheap. Alternatively you can use a paper cup and a popsicle stick, although I actually found it cheaper and easier to find the molds than it was to find popsicle sticks anymore. Once you nail these down you will realize that you can pretty much make any of your favorite drinks into popsicles. The key is to remember that they require a little bit of sugar to ensure they are a little soft, rather than simply ice cubes. That doesn’t always mean refined white sugar, it can be natural sugars found in fruit, or even honey, jam, cane sugar, or simple syrup. Follow these ideas to start, and then create your own favorites! All of the popsicles will take at least 4-6 hours to freeze. To pop them out, run the mold under a little hot water until it slides out.

 

Berry-Coconut Yoghurt Popsicles

 

Prep Time: 10 minutes

Cooling Time: 4-6 hours at least

Makes: about 8

 

8 oz.               fresh mixed berries (choose your favorite!)

1 ea.                lime, juice only

1 tbsp.            honey

1.5 cups         honey yoghurt

½ cup            coconut milk

pinch              salt

 

• In a bowl combine berries, lime juice and honey, let stand 10 minutes
• Roughly smash the berries to soften up
• In a separate bowl combine the yoghurt, coconut milk
• Then fold in the berries, being sure to leave behind streaks, rather than working it in completely
• Place in the molds and freeze at least 4-6 hours

 

Nutella Fudgesicles

 

Prep Time: 10 minutes

Cooling Time: 4-6 hours

Makes: about 8 popsicles                                            

 

3 ea.                bananas, over ripe, frozen

½ cup            Nutella

1 tbsp.            cocoa powder

½ cup             milk

½ tsp.             vanilla bean paste, or vanilla extract

¼ cup             hazelnuts, chopped

 

• Peel the bananas and slice into chunks
• Place bananas, nutella, milk, cocoa powder, and vanilla in blender
• Blend until smooth
• Fold in the chopped hazelnuts for some texture inside the popsicle
• Place in the popsicle molds and freeze at least 4-6 hours

 

 

Grapefruit & Strawberry Greyhound  Poptails (not kid friendly)

 

Prep Time: 5 minutes

Cooling Time: 4-6 hours, at least

Makes: about 8 popsicles

 

8 oz.               ruby red grapefruit juice (fresh, if you can)

12-15 ea.       medium strawberries

2 tbsp.            honey (optional, depending on how ripe your berries are)

5 oz.               vodka

 

• Trim the stems off of the strawberries
• Combine all of the ingredients in a blender
• Blend until smooth
• Pour into molds and freeze at least 4-6 hours

 

 

 

 

Blackberry-Pinot Poptails (not kid friendly)

 

Prep Time: 10 minutes

Cooling Time: 6 hours or more

Makes: about 8 pops

 

¼ cup             cane sugar (you can sub honey or regular old sugar if you must)

3 tbsp.            water

5 cups                        blackberries

1 cup              pinot noir

 

• Combine cane sugar and water in a small pan, bring to a simmer to dissolve sugar
• Remove from heat and cool
• Once cool combine the berries and sugar in the blender, blend, slowly adding the wine
• Take the concoction, if you like a little more wine in there I’m not going to judge!
• Pour into your molds and freeze for at least 6 hours

 

 

 

 

 

 

 

 

 

Classic Cuban Sandwich

Prep Time: 10 minutes

Cooking Time: 10 minutes

Special Tools: A Panini press would help, but isn’t necessary

Feeds: 4 people 

This is the perfect simple sandwich to put together and enjoy on the deck on a nice sunny day with a cold beer. A true Cuban sandwich usually only has mustard, but I like the addition of a little bit of mayo to help mellow out the mustard and provide even a little more richness.

4 ea.              French sub buns, or Cuban loaves, but they’re hard to find

12 slices        ham, I like black forest, but it’s not necessary

12 slices        roast pork

12 slices        Swiss cheese

4 ea.               large dill pickles

½ cup             regular mustard

¼ cup             mayonnaise

TT                   S&P

                        Butter, don’t be shy!

 

• Remove the butter from the fridge to ensure it is soft
• If using the Panini press, plug it in and warm it up
• In a small bowl combine the mayo and mustard
• Using a knife or a mandolin, thinly slice the pickles into medallions
• Using a serated knife, slit your buns in half lengthwise
• Smear a tablespoon or so of the mayo mix on each side of all of the buns
• Now, lay the sliced pickles down, splitting them up evenly between all of the buns
• Place 3 slices of Swiss on each sandwich, followed by 3 slices of the ham and the roast pork
• If using a frying pan, place it on medium heat now
• Close the sandwiches and then smear the top generously with softened butter
• Place the buttered side down in the pan or on the Panini press
• Butter the top side generously
• If using the Panini press, press down the top and allow the bun to crisp up and brown nicely
• If using a frying pan, use a spatula to press down the sandwich and let the bun crisp up, it should take 2-3 minutes brown on either side
• If your timing is right the bun will be nicely browned while the meat is heated through and the Swiss cheese is nicely melted

 

Enjoy this sandwich with some plantain or Yuca chips and a cold frosty and it will be sure to hit the spot.

 

Who’s hungry?

Eggs Benedict

 

Prep Time: 45 minutes

Cooking Time: 10 minutes

Feeds: 4 people

Tools: Medium metal bowl, whisk, medium pot, slotted spoon, fine mesh strainer, coffee filter, toaster

 

The dish that we are preparing is classic eggs benedict, but once you master this, you can easily change it up. The image included is a delicious lobster and arugula eggs benedict. I have done steak and eggs benedict, crab and avocado, and countless others. It really comes down to thinking about what your special someone really enjoys.

 

4 ea.                English muffins

8 ea.                eggs

8 slices          back bacon

 

for the hollandaise:

4 ea.                egg yolks

1 lb.                butter

1 cup              white wine

1 tbsp.            minced shallots

½ tsp.                        whole peppercorns

1 ea.                bay leaf

1 tbsp.            vinegar

1 wedge         lemon, juice only

TT                   Lea & Perrins

TT                   Tabasco

TT                   S&P

 

To poach the eggs:

1 tbsp.            vinegar

 

• The first step in making eggs benedict is preparing for the hollandaise, and that begins with clarifying the butter
• To make clarified butter slice the pound of butter into 4-5 chunks and place in deep pot, in medium heat
• While it is melting, set up the fine mesh strainer with the coffee filter inside,  place over the top of a heat proof  1 lt. container
• The butter is first going to melt, and then begin to separate, with the water steaming off, the milk solids sinking to the bottom, leaving the fat to clarify, this will take about 10-15 minutes, depending on how high you are cooking it, look for the butter to foam twice, the first time as it simmers, the second time as the milk solids begin to brown slightly and separate, when you see that foam the second time, and a slight browning around the outside of the pot that’s a sign that your butter is clarified, now you must move quickly
• Quickly and carefully pour the butter through the filter into the container, letting gravity drain the fat, while keeping the milk solids trapped in the filter, set aside clarified butter, discard milk solids
• Now it’s time to prepare the wine reduction for the hollandaise
• In a small pot place the white wine, minced shallots, bay leaf, and vinegar
• Bring the white wine mixture to a simmer and let simmer until reduced to about ¼ of it’s original volume
• Once reduced, strain through a fine strainer
• The clarified butter and the white wine reduction can be prepared ahead of time and refrigerated until needed
• When ready to make the hollandaise place a medium pot with water on the stove, about half full (this can also be your egg poaching pot!)
• Ensure your clarified butter is warm, at least body temperature
• Place the egg yolks in the stainless steel bowl and add the white wine reduction
• Whisk the egg yolks with the reduction, place over the pot of hot water and continue to whisk vigorously, you are to cook the mixture by slowly bringing up the temperature, without scrambling the eggs, keep whisking! Once the mixture thickens like a light custard remove from heat
• Using some help, or steadying your bowl, very slowly add the warm clarified butter to the egg mixture while whisking vigorously. You are creating an emulsion and must whisk to combine
• Continue to whisk in all of  the butter as the hollandaise begins to take shape
• Once hollandaise is thickened, it’s time to adjust the flavoring
• Squeeze the juice of the lemon wedge in, followed by a splash of Lea & Perrins and Tabasco.  Finish with salt and pepper and keep in a warm environment, until ready to serve this must be served quickly, *hollandaise should be prepared to order, and not be stored for any longer than one hour
• Time to finish off your eggs benedict
• Slice the English muffins in half and toast in toaster
• Heat your 8 slices of back bacon (or lobster, or meat of choice)
• Now, place 1 tbsp. of vinegar in your pot of boiling water
• Using your slotted stir the water slightly
• One by one, crack the eggs into the pot gently
• Cook the eggs to your desired liking, generally about 2-3 minutes for soft, 3-4 for medium, and 5+ for hard
• Lay the English muffins down side by side, top with back bacon,  use the slotted spoon to remove the eggs and place on top of the back bacon
• Cover the eggs generously with your delicious hollandaise and serve with your wife’s favorite sides and hot cup of coffee

 

Most importantly, clean up after yourself and do the dishes! Nothing spoils the surprise more than having to clean up after your messy husband.

Feeds: 6-8 people (as a side at family dinner)

Prep Time: 15 minutes

Cooking Time: 20 minutes

 

2 lbs.     Brussel sprouts

½ lb.     Irvings Farm bacon

1 cup     sultana raisins

2 tbsp.  butter

TT          S&P

 

• Place a medium pot of water on to boil
• Clean the brussel sprouts by cutting down the stem and removing the outer leaves, score the core to speed up cooking
• Once cleaned, salt the water and drop the sprouts into the boiling water
• Allow to cook until firm, yet tender, about 8-10 minutes, depending on size
• If you wish to serve them later, quickly remove the Brussel sprouts and place in an ice bath of cold water to stop the cooking
• Meanwhile, julienne the sliced bacon
• Place in a large sauté pan on medium-high heat with the butter
• Saute just until the bacon begins to soften, then add the Brussel sprouts and continue to pan roast until the sprouts are lightly browned and the bacon starts to crisp up
• Add the sultana raisins, season and cook just until the raisins soften, 1-2 minutes more
• Serve and enjoy!

 

Farro & Mushroom Risotto

 

Prep Time: 15 minutes

Cooking Time: 40 minutes

Feeds: 4 people (as a side or appetizer)

 

1 cup              farro (this can be found at the Italian Centre of farmer’s market)

3 cups             beef stock, maybe more or less

½ cup             red wine

2 tbsp.            minced shallots

1 tbsp.            minced garlic

2 tbsp.            olive oil

1 tbsp.            fresh thyme

1 cup              crimini mushrooms

1 cup              oyster mushrooms

¼ cup             parmesan

1 tbsp.            raw butter

TT                   S&P

 

The earthiness and nutty flavor of farro lends itself to make a delicious risotto. It takes especially well to mushrooms and I really enjoy the combination. I have used oyster mushrooms and criminis, but you can change out the mushrooms to your liking. This dish would pair well with most any game meat, beef, pork or even poultry.  The beef stock can be substituted for chicken, fish or even vegetable stock.

 

• Remove the stems from the mushrooms and chop to your desired size
• In a medium sauce pot bring the stock to a simmer
• Place a separate sauce pot to medium high heat
• Add the olive oil, followed by the shallots and garlic
• Saute until the shallots soften, but not brown, about one minute
• Add the chopped mushrooms and sauté until softened, about 2 minutes
• Quickly add the farro and stir to coat with the oil
• Deglaze with red wine and let reduce, about one minute
• Add about half of the hot stock and bring back to a simmer, stirring regularly
• As the farro cooks and absorbs the stock add more to the pot, ladle by ladle, the farro should simply be immersed in the stock, but not drowning in it
• Season as you go
• Continue to cook, adding stock as required, until the farro reaches a firm, yet tender texture, about 20-25 minutes or so
• As the farro approaches doneness add the fresh thyme
• To finish add the shaved parmesan and the raw butter and stir in to combine and make a creamy, homogenous mixture, adjust the seasoning one final time and serve

 

Who’s hungry?

 

Smoky Valley Goat Cheese Panna Cotta with Quick Pickled Beets

 

Prep Time: 30 minutes

Cooking Time: 10 minutes

Inactive Rest Time: Minimum 4 hours

Special Tools: blender, paper cups, coffee filter or cheesecloth

Yields: 8 appetizers

 

1.5 cups         heavy cream

0.5 cups         whole milk

4 oz.               Smoky Valley chevre

1 envelope    powdered gelatin (bloomed in 3 tbsp. cold water)

2 tbsp.            Greek yoghurt

3 tbsp.            honey

pinch              salt

 

4 ea.                baby beets (if you can, get a couple varieties)

1 cup              vinegar

0.5 cups         sugar

1 tsp.              coriander seeds

1 tsp.              mustard seeds

1 ea.                orange, juice and zest

1 tbsp.            sambal oelek

1 clove           garlic, smashed

 

4 oz.               fresh dill

1 cup              canola oil

 

0.5 cups         pistachios, chopped

3-4 sprigs     fresh dill, for garnish

TT                   S&P

 

• In a pot heat the cream, milk and honey, once simmering add the bloomed gelatin and yoghurt, stir to combine
• Break up the goat cheese and drop into hot liquid, stirring to combine
• Once combined, remove from the heat and place in a pitcher
• Pour the contents into the 8 cups, about 4 oz. each
• Refrigerate and let set, about 3-4 hours
• Meanwhile, place a pot of salted water on to boil, prepare an ice bath
• Remove the large stems from the dill and then blanch in boiling water
• Let cook 30 seconds, strain and immediately drop in ice bath to cool
• Squeeze all excess water from the dill, then place in blender
• Add the canola oil and blend on pulse until the dill is broken up
• Place in refrigerator and let infuse 3-4 hours
• Peel the baby beets and thinly slice using a mandolin, place in water
• Bring vinegar, sugar, coriander, mustard, orange juice & zest, sambal oelek and garlic to a simmer, let simmer 4-5 minutes, strain
• When ready to serve, drain the dill oil through the coffee filter allowing gravity to push the green oil through
• Drain the water off the beets, pour the pickling liquid over, if using various varieties keep them separate or they will bleed
• Using a paring knife loosen the panna cotta from the sides of the cup and slide onto the plate
• Finish the plate with seasoned beets, pistachios, dill oil and fresh dil

 

Who’s hungry?

Prep Time: 30 minutes

Baking Time: 25 minutes

Special Tools: food processor, parchment or waxed paper

Makes: about 8 biscuits

 

2 cups                        AP flour, plus additional as needed

1 tbsp.            baking powder

1.5 tsp.           kosher salt

1.5 sticks      cold butter

½ cup                        cold buttermilk

1 ea.                egg

1 cup              aged white cheddar

¼ cup             green onions, chopped

1 ea.                egg

1 tbsp.            milk

TT                   sea salt

 

• Preheat the oven to 425F
• In the food processor place 2 cups flour, baking powder and salt
• Cube the chilled butter and place in the food processor
• Pulse the mixture until the butter blends in to form balls the size of peas
• In a bowl combine the buttermilk and egg and whisk together
• Quickly pulse the buttermilk mixture into the flour mixture, only until moistened
• Grate the aged cheddar
• Place in a bowl and lightly toss with a touch of flour
• Now, add the cheese and green onions to the dough mixture, slowly pulsing until just combined
• Dump out the dough onto a well floured cutting board and knead lightly, about a minute
• Roll the dough out to a rectangle about 10 inches by 5 inches
• Using a sharp knife cut the dough into 8 roughly square biscuits
• Place the biscuits on a parchment lined baking sheet
• Combine the remaining egg and milk in a small bowl and whisk together
• Now, lightly brush the biscuits with the egg wash, and then top with seas salt (optional)
• Bake in the oven for 20-25 minutes, when the tops are browned and the biscuits are cooked through

Prep Time: 30 minutes

Cooking Time: 25 minutes

Feeds: 8 people, easily

 

1 kg.               fresh turkey, boneless, skinless

2 tbsp.            smoked paprika

1 tbsp.            chili powder (chipotle if you can find it)

4 tbsp.            canola oil

4 ea.                chorizo sausage

1 ea.                red pepper, large dice

1 ea.                yellow pepper, large dice

½ ea.              red onion, large dice

2 cups                        corn kernels, fresh if you can

3 cloves         fresh garlic, minced

2 cups                        red lentils

¼ cup             tomato paste

3 lt.                 chicken stock, low sodium if you can

2 tbsp.            fresh basil, chopped

1 tbsp.            fresh oregano

1 tbsp.            fresh thyme

TT                   S&P

 

• Cube the turkey into 1” cubes
• Place the chorizo sausage into a pot of water and bring to a simmer
• Let simmer 5-6 minutes, drain, place in ice bath to cool
• Cut the sausages into medallions
• Heat a large sauté pan to high heat
• In a bowl, combine the turkey, smoked paprika, chili powder and seasoning, stir thoroughly to season evenly
• Lightly oil the pan, and sear the turkey in the pan to brown, do not overcrowd the pan
• Once browned, remove from pan, drain fat and set aside
• Repeat with chorizo medallions
• Repeat with vegetables, adding the
• Place the tomato paste in the pan and stir around to lightly brown
• Deglaze the pan with about a cup of chicken stock
• Now, place the turkey, chorizo and vegetables in a large pot and pour the tomato paste drippings over top
• Add the remaining chicken stock and bring to a simmer
• Once simmering, add the red lentils and continue to simmer until the lentils are soft and cooked through, about 15-20 minutes
• Add the fresh herbs, adjust the seasoning, and simmer another 5 minutes