Author: Robert Andrews

Top prime beef
Crescenza cheese
Chive
Salt
Pepper
Olive oil
spinach

Season raw beef, create flower w/spinach

Shape beef in tube, very lean, even the filet – pre-freeze 30 min, slice into thin medallions onto paper.

Phylo Sheet
butter
banana
mint leaves
caramel sauce
oil
mint syrup
cookie
sherbert

Butter phylo (brush), banana slices, mint/caramel, roll up. Butter flap so it seals. Fry in pan. Slice on diagonal on rolls

Garnish w/ caramel, cookie, sherbert

Butter
Onions
Cilantro
Mint
Garlic
Cumin
Coconut milk
Cauliflower
Sour cream
Coriander

Cook out butter, onion and cauliflower, add stock just till it shows, 15-20 min. Blend in sour cream.

Top w/ Cilalntro, mint, chutney

 

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Cauliflower Soup
Evoo . Onion, leek, potatoes
Half head . Dice stem
Piece and put into skillet
Red pepper, garlic, white pepper, salt, bay leaf
Stir so it doesn’t brown
2 c chicken stock
1 c cream or half and half
Taste and season
Simmer till soft

Optional, top with cooked shredded chicken and chives

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Butter
Onions
Cilantro
Mint
Garlic
Cumin
Coconut milk
Cauliflower
Sour cream
Coriander

Instructions 1. Cook out butter, onion and cauliflower, add stock just till it shows, 15-20 min. Blend in sour cream.

Top w/ Cilalntro, mint, chutney

Ingredients
Cauliflower (depending on how many are being served)
1 tsp salt per 2 CU cauliflower
1 tsp lemon per 2 CU cauliflower
whole milk, to almost cover cauliflower
chive oil (used when serving)

Instructions
1. Cut cauliflower into sauce pan, into one inch pieces
2. Add milk until almost covering cauliflower
3. Bring up to heat very slowly, but not to boiling
4. Simmer 30 minutes
5. Remove cauliflower into blender / discard milk
6. Blend with salt, lemon and chives
7. Put small puddle of chive oil in bottom of serving bowl
8. Gently pour soup into center of puddle, creating ring around the edge
9. Top with micro celery, sprouts, parsley or whatever

Leek (white part only)
Pumpkin pieces
Nutmeg
Stock

Sauté leek, add pumpkins pieces, nutmeg and stock to cover. Bring to heat (done), blender. Crushed cookie on top.

Serve with ginger cookies

Pumpkins Soup #2

Pumpkin
Cloves
Olive oil
Salt
Cinnamon
Broth
Whole sage
Butter
Milk
nutmeg

Toss pumpkin pieces with olive oil, salt, cloves, cinnamon. Arrange down on sheet pan. Bake at 325 for 45 min. Puree broth, whole sage for 5 min – remove sage. Top with milk foam, butter, nutmeg.

Peel & deseed and cut into 1” pieces pumpkin

Ingredients:
(1) 4 egg yolks
(2) ¼ cu sugar
(3) 1 tbl lemon juice
(4) 1 tbl sherry wine
(5) heavy cream
(6) honey
(7) vanilla
(8) misc fresh berries
(9) mint sprig
(10) powdered sugar
(11) 1 cu whipped cream

Instructions:
Start broiler, whisk 1,2,3,4,6,7 till fluffy. (8) in bottom of bowl. Fold in (5) or (11), pour on top of (8). Broil for 30 sec, sprinkle w/(10) and top with (9)

Chicken breast
Olive oil
Thyme
Garlic
Sea salt
Butter
Grape seed oil
rosemary

Dip breast in oil, sprinkle w/thyme, salt & rosemary. Seal into bag (suck out all air) boil @ 200 for 30 min

Sauté in butter

Ingredients:
Flank Steak or Skirt Steak (cut thin)
Carrots
Spinach
Sesame seeds
Paprika
2 tbl Ginger
2 Garlic cloves
2 Scallions
2- tbl brown sugar
¼ cu canola oil
¼ cu sesame oil
¼ cu soy
pinch red chili flakes

Instructions:
Marinate steak for at least 4 hours. Sear or grill (skewer for appearance). Top with spinach, carrots, garnish w/ paprika & sesame seeds

Cucumber-carrot salad; julienne equal amounts, chile flakes, rice wine, rice wine vinegar, sugar.

Spinach Garnish; ½ cu cooked spinach, 1 tbl rice wine, 1 tbl soy, 1 tbl sesame oil, 1 tbl garlic, 1 tbl brown sugar, 1 tbl sesame seeds, mix well and plate.

Special Steps:
Marinade; 2 tbl ginger, ¼ cu sesame oil, 2 garlic cloves, pinch red chili flakes, 2 scallions, 2 tbl brown sugar, ¼ cu soy, ¼ cu canola oil – Note- increase to ½ cu sesame oil if grilling.

4 bone-in skinless breasts
3 cu orange juice
½ cu red wine or balsamic vinegar
¼ cu molasses

Instructions:
Orange Glaze – 3 cu orange juice in skillet, turn on high heat.
½ cu red wine or balsamic vinegar, ¼ cu molasses, bring up to boil, reduce to about ½ cu total (10-15 min). Set ½ aside, brush ½ over chicken breast.

Brush chicken breasts with orange glaze on top. Bake @ 400 F for 35 min (baste 2-3 times). Move to plate and drizzle w/reserved glaze.

Special Steps:
Move to plate and drizzle w/reserved glaze.

1 cu light brown sugar
4 tbl water
½ cu light corn syrup
¼ cu sweetened condensed milk

Instructions:
Heat-stir constantly
Add 6 tabs butter, turn off heat as soon as butter melts, ¼ cu sweetened condensed milk.

Special Steps:
Cool some before serving

Ingredients:
Black beans
Onions
Cilantro
Peppers
Butter
Tortillas
Oil
Crema Mexicana
Green onion
Ranchero cheese
Avocado
watercress

Instructions:
Cut tortilla strips, fry till crispy
drizzle crema Mex & wave w/toothpick
top w/tortilla pieces, ranchero cheese, watercress & avocado

Special Steps:
Serving suggestion, pour into bowl w/squash soup for contrast

Ingredients:
1 tbl garlic
1 tbl olive oil
½ onions (sliced)
1 lg tomato (diced)
3 bay leaves
4 tomatillos
1 cu chick stock
ancho chilies

Instructions:
Cook 20 min, puree and strain

Special Steps:
Spread sauce across bottom of plate. Serve yams on top of lamb at their side, whole green beans in 3rd section. Top w/balsamic & julienned wild chilies.

Ingredients:
Prickly pear pads
Lime
Cilantro
Kiwi
orange
Raspberries
Blackberries
Blueberries
Guava

Instructions:
Cook pads, lime and cilantro for 30 min and blend and strain. Chill in wide bowl.

Special Steps:
Serve with scoop of ice cream in middle of fruit, along side of ice cream in soup (kiwi,orange, raspberries, blackberries, blueberries, guava.

Flour, yeast, water, salt
Proof 24 hours in the fridge
Portion
Rest 12 hours before using

Buffalo mozzarella – homemade ? – squares, hot water bath, fold and stretch, ball – ince water
Garlic
Basil leaves
Shred Parmesan cheese
Puree San Marzano tomatoes with salt

Cook at 500º for about 5-7 minutes

Olive oil on top

Ingredients:
Onion
Squash
Brown sugar
Light sour cream

Instructions:
Append to current recipe. Saute onion to soften, but not caramelize. Saute seeds and fiber, add 6 cu water and heat. Simmer 60 min., steam squash using steam from above. Squash on baking sheet, strain liquid, remove from skin, puree. Add Brown sugar and light sour cream.

Ingredients:
Black beans
Tortilla
Squash
Crema mexicana
Greens
Ranchero cheese
Avocado

Instructions:
½ black bean, ½ tortilla, could be almost anything, i.e., squash? Pour into bowl @ save time. Black bean, cook beans in broth, blend & strain. Cut tortilla into strips (red and white) fry in skillet to make crisp. Crema Mexicana drizzle, then score w/toothpick.

Special Steps:
Garnish w/ greens and tortilla chips and ranchero cheese and avocado.

Ingredients:
3 beefsteak tomatoes (half and bake (facedown)
1 carrot (cut)
2 cloves garlic
½ leek (cut, rinsed and blot)
1 tbl olive oil
14 oz veggie stock

Instructions:
Over tomatoes, carrots garlic and leek, mix together olive oil with salt and pepper to coat. Cook 1 hour @ 425. Remove tomato skin. Add 14 oz veggie stock into pot and ½ cu water. Put everything into pot and bring to boil, reduce heat and simmer 10 min. Cool and puree. Little chunky is okay. Ladle into bowls.

Special Steps:
Top w/cheese, basil, sour cream, etc.

Ingredients:
3 strips bacon (rendered) or olive oil
onion (chopped
3 carrots (slilvers)
1 ½ cu lentils (rinsed)
3 cloves garlic (minced)
2 tbl tom paste
½ tsp thyme
2 cu Chicken stock
1 tbl balsamic vinegar

Instructions:
Saute in bacon rendering or/olive oil, onion, add carrots, stir into pan – cook 5 min. Add garlic, tom paste, thyme and lentils, stir & cook. Add 2 cup chicken stock, 2 cu water, bring to boil. Cover and cook 45 minutes, simmer. Add water if thickens too much. Add 1 tsp salt , ¼ tsp pepper and 1 tbl salsamic vinegar, blend.

Ingredients:
Red tortillas (cut shapes or use biscuit cutter)
Fresh garlic
Olive oil
Misc ingredients

Instructions:
In olive oil and garlic, sauté shrimp or other meat, small amount of chipotle and salt, chives, cook. Crispen tortillas under broiler. Spread tortillas w/pureed black beans. Top w/meat, avocado relish or guacamole, cheese, lemon twist on top (cut thin, slice radius, twist and top w/basil)

Broil 3-5 minutes