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Paul Pellegrino (All Occasions Catering)
Barbecue Sauce |
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Ingredients:
Marinate Mixture
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| A-1 Steak Sauce 1-cup |
| Worcestershire sauce 1-cup |
| 1/4 cup soy sauce |
| 1/2-Tblsp lemon pepper w/no salt or 1 oz. Liquid lemon juice |
| 2 Tblsp coarse black pepper |
| 1 Tblsp granulated garlic |
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Barbeque Glaze Recipe
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| 1-8-oz jar of orange marmalade with rinds |
| 1-Tblsp of Jamaican Jerk Spice ( Add more if you like) |
| 1-Tblsp prepared horseradish ( Add more if you like) |
| 2-Tblsp soy sauce |
| 1 tsp Liquid Smoke (optional) |
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Directions:
Making Marinate
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Marinate meat in a bag or submerged in the marinate mixture for at least two hours.
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Making the Glaze
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Mix ingredients for glaze. It may be used either as a finishing glaze or as an accompaniment. |
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Recipe Provided by Steve Taylor
Austin’s Chipotle Barbeque Sauce |
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Ingredients:
Barbeque Sauce
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| 1/4 cup Chipotle peppers in Adobo, minced |
| 1/4 cup minced onions |
| 1/4 cup ketchup |
| 1/2 cup brown sugar |
| 1/2 cup cider vinegar |
| 1/2 cup un-sulfured molasses |
| 1 Tblsp Worcestershire |
| 3/4 cup coffee |
| 1 tsp Dijon mustard |
| 1/2 tsp chili powder |
| 1/2 tsp cumin |
| 1/4 tsp cinnamon |
| 1/2 tsp cayenne pepper |
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Directions:
Making the Sauce
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Combine all the ingredients in a pot and bring to a boil. Lower the temperature and simmer for 15 minutes
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Previous Recipies:
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Chef Mick Vininski's
Crab-stuffed portabellini mushrooms |
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Ingredients:
For the crab mixture
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| 3 pounds crab meat |
| 4 cloves chopped garlic |
| ¾ cup fine diced white onion |
| ¾ cup fine diced celery |
| ¼ cup fine diced red pepper |
| ½ cup whisked eggs |
| 6 tablespoons mayo |
| 1½ teaspoons black pepper |
| 1½ teaspoons kosher salt |
| 1½ tablespoon Old Bay seasoning |
| 1 tablespoon fresh lemon juice |
| 3 cup panko (Japanese) bread crumbs |
| 1 tablespoon flat-leaf Italian parsley |
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For the mushrooms
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| 18 portabellini mushrooms |
| ½ cup melted butter |
| 1 cup white wine |
| ½ cup shredded parmesan |
| Nonstick spray |
| Salt and pepper |
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Directions:
Making the filling
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Sauté onion, celery, garlic and red pepper in a little canola
oil, then cool in refrigerator. After cooling, mix in egg, mayo,
lemon juice, salt, pepper and Old Bay.
In a separate bowl fold in bread crumbs, crab meat and parsley.
Mix all ingredients together and set aside.
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Making the mushrooms
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Take stems out of mushrooms and stuff with crab mixture. Spray a
sheet pan with nonstick spray and place the stuffed mushrooms on
it. Brush the mushrooms with butter, then pour the wine over them.
Sprinkle with parmesan. Bake at 400 degrees Fahrenheit for about
12 to 17 minutes. Mushrooms should appear golden brown. Serve immediately.
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Chef C.J. Picon's
Fried lobster ravioli |
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Ingredients:
Smoked Chèvre cheese and port reduction
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| 12 ounces lobster claw meat, rinsed and drained |
| 6 ounces cream cheese |
| ½ cup basil leaves, chopped |
| ½ tablespoon fresh garlic, chopped |
| 1 tablespoon parsley, chopped |
| 1 lemon, zested |
| ½ teaspoon fresh lemon juice |
| ½ teaspoon sea salt |
| 1½ ounce applewood smoked chèvre cheese |
| 2 cups port wine |
| ½ package wonton wrappers (36 pieces) |
| 1 tablespoon corn starch |
| 1½ tablespoon cold water |
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Directions:
Making the Sauce and Filling
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Prepare the sauce first by reducing your favorite port wine on medium
heat in a small sauce pot. Check the wine occasionally while prepping
the rest of the ingredients. Cook the port until it turns to a syrup
consistency. If the sauce gets too thick, add a little water. In
a food processor, place the cream cheese, basil, parsley, garlic,
lemon zest, lemon juice, and sea salt. Puree until smooth, but not
liquefied. Place this mixture into a bowl and set aside. Pick six
good-size lobster claws out of the meat and set aside to use as
garnish. Take the rest of the meat and chop it into small pieces,
then fold into the cream cheese mixture.
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Making the ravioli
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Mix together the corn starch and cold water. Lay out 18 wonton wrappers
and spread the water mixture (slurry) around the outside edges of
the wontons. Place a spoonful of the lobster mixture in the middle
of each wonton wrapper; place the other skins on top of the mixture
and line up the edges. Use your fingers to carefully press the seams
of the two skins together, and squeeze out any air left in the ravioli.
With a fork, scallop the edges of the ravioli.
Lightly poach the garnish lobster claws in a little hot water and
butter, and keep them warm. Quick-fry the ravioli in oil at 350
degrees Fahrenheit for two to three minutes. Place the ravioli on
a paper towel to remove any extra oil.
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To serve
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Drizzle the port reduction on each plate. On top of this, arrange
three ravioli. Place about ¼ ounce of chèvre cheese
and a lobster claw on top of the ravioli.
Servings: 6
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Chef Greg Gadwa's
Pan-seared chili-crusted sea bass with warm mango and red-onion vinaigrette, served over fresh baby greens and vegetable noodles |
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Ingredients:
For the sea bass
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| Eight 5-ounce seabass fillets |
| 1 pound mixed baby field greens |
| 2 zucchini |
| 2 yellow squash |
| 2 medium peeled carrots |
| 2 whole lemons |
| 2 ounces cooking oil |
| ½ cup spice mix |
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For the spice
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| 3 tablespoons chili powder |
| 1/4 cup kosher salt |
| 1 tablespoon ground black pepper |
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For the vinaigrette (2 cups)
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| 1 whole, fresh, ripe mango |
| 1 whole, medium red onion |
| 4 ounces white wine |
| 2 ounces raspberry vinegar |
| 6 ounces salad oil |
| ¼ ounce fresh chives |
| Peppercorns in pepper mill |
| Sugar (to taste) |
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For the garnish
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| Chopped parsley |
| Diced red peppers |
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Directions:
Making the vinaigrette
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Dice the red onion. Peel, seed and coarsely dice the mango. Preheat
a nonstick sauté pan with ½ ounce of salad oil. Add
the red onion and sauté until slightly caramelized, then
add the mango. Continue to cook two to three minutes, then deglaze
the mixture with the white wine. Transfer the mixture to a stainless
mixing bowl, add the raspberry vinegar, then slowly add the oil
while incorporating with a wire whisk. Chop and add the chives to
the mixture. Add some sugar to lightly sweeten, and add black pepper
to taste.
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Making the sea bass
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Dip one side of the sea bass fillet in the spice mix. Preheat a
nonstick pan hot enough to sear the fillet. Cook for one to two
minutes on the seasoned side, then turn and cook to desired temperature
(medium or medium-well). Remove from pan.
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Making the Vegetables
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Cut the ends off the squash and carrots. Either by hand or with
a mandoline, cut long juliennes from end to end, forming “vegetable
noodles.” Sauté quickly with a small amount of oil
and lightly season with the spice mix.
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To Serve
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Arrange 2 ounces of fresh field greens around the perimeter of the
plate. Place some of the vegetable noodles in the center of the
plate. Position the sea bass on the vegetable noodles and spoon
the vinaigrette over the entire dish. Cut lemons into wedges. Garnish
the plates with chopped parsley, diced red peppers and lemon wedges.
Servings: 8
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Chutney Recipes courtesy of Chef Walter Neuhold, Somi's
Somi's Pork Tenderloin with Cranberry Chutney |
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Ingredients:
For the Cranberry Chutney
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| 5 pounds fresh cranberries |
| 2 cups sugar |
| ¼ cup vinegar |
| ¼ cup water |
| 1 teaspoon orange juice concentrate |
| 1 teaspoon lemon juice |
| 1 cup brown sugar |
| ½ cup honey |
| ½ teaspoon mustard powder |
| Pinch ginger |
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For the Pork Tenderloin
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| 8 ounces pork tenderloin |
| salt |
| black pepper |
| butter |
| garlic |
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Directions:
Making the Cranberry Chutney
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Caramelize brown sugar and add vinegar, water, orange
juice concentrate, lemon juice and honey. Let simmer until it's
reduced by half.
Add cranberries, mustard powder and ginger. Bring to boil and cook for
two minutes. Remove from heat and chill.
Makes 1 quart
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Making the Pork Ternderloin
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Cut fat from tenderloin and cut into two servings.
Season to taste with garlic salt and pepper.
Brown meat on all sides using butter in a frying pan. Place tenderloin
in preheated 350-degree oven from 15 to 25 minutes depending on
preferred doneness.
Remove pork from oven. Add butter and water. Simmer for a few minutes
and cut each serving into four pieces.
Put cranberry chutney between pieces and pour juice drippings over each serving.
Makes two servings
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Recipe courtesy of Chef Florian Wehrli, Chimney Park Bistro
Traditional Swiss Briclet |
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Ingredients:
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| 2 cups, 3 tablespoons flour |
| 1 cup, 5 teaspoons sugar |
| Pinch salt |
| Juice from one lemon |
| Zest from two lemons |
| 1.5 shot of cherry schnapps |
| 3 cups water |
| 1 quart heavy cream |
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Directions:
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Mix four and sugar. Add salt and lemon zest. Slowly stir in water,
cherry schnapps and lemon juice. Mix well and add cream.
Chill overnight.
Preheat briclet iron or griddle. Spread dough thinly and let brown.
Flip and cook other side. Briclet can be cut or rolled while still hot
and flexible. After they cool, briclet will be brittle.
Serve alone or with a scoop of ice cream.
Makes 20 briclet.
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Recipe courtesy of Chef Giuseppe Monaco
Monaco Trattoria Baccala |
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Ingredients:
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| 16 oz. salted cod (or fresh halibut) |
| 4 cups San Marzano Pasta Sauce (or your favorite pasta sauce) |
| 2-3 tbsp Gaeta black olives |
| 1 ½ tbsp Sicilian capers packed in salt |
| 3 tbsp fresh parsley, chopped |
| 1 cup white wine |
| 3 tbsp extra virgin olive oil |
| 1 tsp. fresh garlic, minced |
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Directions:
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Saute garlic in olive oil until it starts to brown.
Add fish and sauté both sides, then add capers, olives, parsley and wine.
Add tomato sauce, and simmer 15-20 min. Add more sauce to taste.
Makes two servings.
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