The Clean-up Crew

When I was in Culinary school, my nickname was Clean-up Crew. I would take scraps of meat from fabrication and left overs and create a meal for everyone to eat while we were in lecture. There was time when it was a new recipe for chicken wing tips every day for about 3 weeks! I didn't like anything going to waste. I strongly feel that if you are going to eat meat (which I do) that you should honor the animal by not wasting any part. So when I have leftovers I always try to create a new meal out of it. Last night I made roast beef for the family I private chef for. It was a big roast, so I doubt they could finish it. I have a couple of things in mind for what I can cook for them so as not to waste that delicious roast. 
Since summer is coming to an end, I think I will go in the direction of BBQ. I will take the meat and add a homemade BBQ sauce to it. Slow cooking it until it starts to fall apart. A crock pot is perfect for this. Throw in some thinly sliced onions and smell them cook down. Mmmmm. I will pile this on top of toasted french rolls and serve it with fire roasted corn and my Asian Summer Slaw. Here are the recipes for my BBQ Sauce and my Asian Summer Slaw.

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• BBQ Sauce
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• 1 cup brown sugar
• 1/2 cup chile sauce
• 1/2 cup rum
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 1/4 cup Worcestershire sauce
• 2 cloves garlic, crushed
• 1 teaspoon ground dry mustard
• ground black pepper to taste

In a saucepan over low heat, mix the brown sugar, chile sauce, rum, soy sauce, ketchup, Worcestershire sauce, garlic, dry mustard, and pepper. Simmer 30 minutes, stirring occasionally. Cool, and refrigerate until ready to use.




Slaw

• 1 (16 ounce) package coleslaw mix
• 8 green onions, chopped
• 1/2 cup butter or margarine
• 1 head fresh broccoli, cut into florets
• 2 (3 ounce) packages chicken flavored ramen noodles
• 1 cup slivered almonds
• 1 cup unsalted sunflower seeds
• 1/2 cup white sugar
• 1/4 cup apple cider vinegar
• 1/2 cup vegetable oil
• 1 teaspoon soy sauce
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• In a large bowl, toss together the coleslaw mix, green onions and broccoli. Set aside.
• Melt the butter in a large skillet over medium heat. Crumble the ramen noodles into a bowl, and mix with the almonds and sunflower seeds. Sprinkle the seasoning packets over all. Add to the skillet; cook and stir until noodles and nuts are toasted, about 8 minutes.
• In a jar with a tight fitting lid, combine the sugar, vinegar, oil and soy sauce. Seal, and shake vigorously to blend.
• Just before serving, combine the slaw mixture with the nuts and noodles. Pour the dressing over all, and stir briefly to coat.
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• If you have leftovers and aren't sure what to do with them...send me a message or comment and I will be glad to give you some ideas!

Strawberry and White Chocolate Cobbler...Oh My!

Labor day is this weekend and I know that I will be serving this for dessert! The smell of this baking is ridiculous and will be making your mouth water...I guarantee it! I know it might sound weird to have vinegar as an ingredient but it brings out the strawberries best flavors and cooks down to be very sweet. I promise. Say goodbye to summer with this amazing cobbler.

8 cups strawberries (hulled and halved)
3/4 cup sugar

2 Tablespoons Balsamic vinegar

1 1/2 cups white chocolate chips

2 cups flour
1 cup sugar
2 sticks cold butter (1cup)

1 1/2 cups brown sugar
1/2 cup softened butter

Heat strawberries and 3/4 cup sugar and vinegar together. Place in a baking dish and spread out the white chocolate chips over the top. 

Cut in the 2 sticks of butter to the 2 cups flour and 1 cup sugar until mixed and drop in spoonfuls over fruit and chocolate mixture. With your clean hands mix together the brown sugar and butter and drop on top of cobbler dough. Bake at 350 degrees for 45 minutes to an hour. Serve warm with vanilla ice cream!

* The good news is that you can make this year round...just use frozen berries in place of the fresh!

You Are Welcome!

Remember the good ol' days when you would beat the heat by walking around the mall with an Orange Julius in hand? I do. I often miss that time in my life when all could be cured by that cold, creamy orange drink and a little shopping. The good news is your thirst for this long lost drink can finally be quenched. Here is a recipe for a homemade Orange Julius that you will love...you are welcome!

6 ounces frozen orange juice concentrate

1 cup milk 

1 cup water

1/4 cup sugar

1 teaspoon vanilla

8 ice cubes

 Blend all ingredients in a blender until smooth.
You can't get much easier than that!


* For an adult version replace the water with vanilla vodka and forget the vanilla extract...Yowza!

Weekend Brunch Bunch...

A brunch is a great way to get your friends and family together without having to break the bank. In fact,  it is great idea for a baby or bridal shower as well. I love brunches! Here are some fabulous brunch recipes and ideas for your relaxing weekend get together...Enjoy!

 French Toast Souffle

1 large loaf of challah - sliced 1-inch thick
Butter or butter substitute - spread over both sides of the dry sliced bread
8 large eggs
2 tablespoons sugar
2 teaspoons  vanilla 
3 cups heavy cream 

1 tablespoon ground cinnamon

Crack the eggs into a bowl and beat together with sugar, vanilla, milk and cinnamon. Spray a 9x12 baking dish with non-stick spray and arrange the buttered challah in the dish. Pour the egg mixture over the bread, turning bread carefully make sure both sides are covered with the egg mixture, cover, and refrigerate over night.

Next day, preheat the oven to 325 degrees.Take the baking dish out of the fridge and uncover.  You want  to make sure that both sides of the bread soaked up the eggy goodness. Bake for 45 minutes or until browned and puffy. Serve with your favorite toppings like powdered confectioners sugar and maple syrup. Fresh berries or a fruit compote is a nice touch as well. Mmmmm so good!

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• Perfect Bacon 
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• I always use thick cut bacon and it comes out perfect every time. Line a sheet pan with parchment paper. Lay the bacon flat on the sheet. The slices can touch but do not overlap them. Bake in 400 degree preheated oven for about 15-20 minutes. Keep an eye on the bacon so it doesn't over crisp or burn as all ovens vary. For Maple Bacon brush maple syrup on each slice before putting it in oven. The parchment paper makes for easy cleanup but is not necessary!

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• Modern Mimosas 

My favorite concoction is a Blood Orange Mimosa! You can offer up a "make it yourself" station and include champagne/sparkling wine with a variety of nectars or just do a signature cocktail. Make sure to keep the champagne on ice! 

Mango Juice

Peach Nectar

Guava Nectar

Pineapple Juice

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• Basic Bloody Mary 

• • 3 large stalks celery from the heart, including leaves, plus extra for serving
  • 36 ounces tomato juice 
  • 2 teaspoons prepared horseradish
  • 1 teaspoon grated yellow onion
  • 1 lemon, juiced
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon kosher salt
  • 12 dashes hot sauce (tobasco is yum in this) or more if you'd like
  • 1 1/2 cups vodka

• Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Process until finely minced. In a large pitcher, combine the rest of the ingredients except the vodka. With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube. Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture. Add the vodka and chill. Serve with green olives, lemon and lime wedges, celery, spicy pickled green beans, peppers, pickles, extra horseradish...you name it! I consider this a breakfast salad that makes you feel good all day!

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• Now host a brunch and don't forget to invite me!

Israeli Salad

• I love this salad! It is simple, elegant and refreshing! It is healthy too! This salad is requested a lot at parties. I have served it as an appetizer out of cucumber cups and plated for sit down. There are so many variations but this is the perfect foundation. On a hot summer day like today toss in some chilled boiled shrimp and you are good to go! Hey...sprinkle on some feta! Add some kalamatas...you get the idea! I would double the recipe if I were you...
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• Citrus Vinaigrette
• 1/2 shallot minced
• 2 tablespoons Champagne vinegar
• 1/2 cup freshly squeezed orange juice. Please use a real orange!
• 1to 2 teaspoons grape seed oil
• kosher salt to taste
• Place shallots, vinegar, citrus juice, and salt in a small bowl. Let shallots macerate for 30 minutes. Whisk in the olive oil.
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• Israeli Salad
• 6 diced persian cucumbers 
• 1 pint of grape/cherry tomatoes (heirloom are the best!) sliced in 1/2
• 1 bunch of flat leaf parsley minced
• 1/2 shallot minced
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• Toss all salad ingredients into bowl. Stir in vinaigrette. Taste. Add kosher salt and pepper to taste. Serve and enjoy!

I Ruff You!

The only kids I have right now are furry. I like to spoil them. These are their favorite treats that I make for them when I am not baking for my husband. My furry nephews and nieces love them too. This is also a cute idea to have at a bake sale to offer something different. I sold 5 dozen of these last year at bake sale for a local school. One lady who bought some called me up the next day and ordered 3 dozen more for her dog! Oh yeah...and if your kids get into them, they are perfectly safe to eat! 

½ cups chicken broth(add more water later if required)
½ cup oil
2 eggs
3 tablespoons peanut butter (creamy)
2 cups brown rice flour
½ cup cornmeal
½ cup oats
Blend wet ingredients together. Whisk dry ingredients together and stir into wet mixture to form a ball of dough. Roll out and shape however you desire. I use a   dog bone cookie cutter. Put onto a non-stick cookie tray or lightly greased one. Cook 20 minutes at 400 F. Turn off oven and allow the biscuits to cool in oven until crisp and hard. Store in airtight container. 


*Many times I will melt peanut butter candy melts available at Michael's to drizzle over top or dip half of the bone into. You can also use white vanilla candy melts, they are dog safe!

Not For The Wee Lass...

If you are as obsessed with coffee as I am...this is the dessert for you! It is surprisingly refreshing but decadent at the same time. This is a great dessert to serve at a dinner party that will impress your guests. It is different, it is elegant, it is alcoholic, and it is good! I first tried coffee jello at a Japanese restaurant and it was so unique and delicious that I created this recipe. Enjoy!

1 envelope unflavored gelatin
1/4 cup cold water
1 tbsp. instant coffee

1 Tbs brown sugar
1 1/2 tsp. unsweetened cocoa powder
1 cup milk
1/3 cup Baileys Irish Cream
2 tbsp. Irish whiskey
1/2 cups whipping or heavy cream

In small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 3 minutes. Stir in instant coffee and cocoa until dissolved. In blender, process milk, sugar and whiskey and Irish cream. While blending, gradually add gelatin mixture through feed cap and cream until blended. Pour into dessert dishes and chill until set, about 2 hours. Garnish with whipped cream, a sprinkle of cocoa powder and/or cinnamon and a pirouline cookie!

Fool Me Once, Twice, Three Times...

This is probably my most talked about recipe. Why? Because you get to eat brownies without any guilt! For a hunka hunka brownie it is less than 3 grams of fat and under 100 calories! Super high in fiber and protein..great for diabetics, and gluten allergies! Indulge my sweeties and stop bothering me for this recipe...you have it now!

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• 1 (15.5 ounce) can black beans, rinsed and drained
• 3 eggs
• 3 tablespoons vegetable oil
• 1/4 cup cocoa powder
• 1 pinch salt
• 1 1/2 teaspoons vanilla extract
• 3/4 cup white sugar
• 1/4 cup coffee/espresso
• 1/2 cup milk chocolate chips (optional)

1. Preheat oven to 350 degrees F. Lightly grease an 8x8 square baking dish.
2. Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish.
3. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.
4. Melt the chocolate chips over a double boiler and spread chocolate over brownies. If you want, you can dust cooled brownies with powdered sugar.