Panna Cotta with Raspberry Balsamic Reduction July 8, 2014 by Jill Foucre Leave a Comment Panna Cotta with Raspberry Balsamic Reduction 2014-07-08 12:02:17 Serves 8 Print Ingredients 6 tablespoons cold water 2 packages unflavored gelatin 4 cups heavy cream 1 cup sugar 1 tablespoon vanilla 1 pint fresh raspberries 4 tablespoons balsamic vinegar Fresh raspberries for garnish Fresh mint for garnish Instructions Lightly oil eight ramekins or custard cups. Place the cold water into medium bowl. Sprinkle the gelatin over the top and allow it to stand for 10 minutes. In a medium saucepan combine the cream and ½ cup of the sugar. Bring the mixture to a simmer over medium heat. Pour the hot cream mixture into the softened gelatin and stir until the gelatin is completely dissolved. Stir in the vanilla. Divide the custard evenly among the prepared ramekins. Cover and chill until the panna cotta is set, at least 4 hours. Meanwhile, in a medium saucepan combine the raspberries, remaining ½ cup of sugar and the balsamic vinegar. Bring the mixture to a simmer and cook until reduced by one half, about 15 minutes. Pour the mixture through a fine sieve placed over a bowl. Press down on the solids to extract all the liquid and discard the solids in the sieve. Refrigerate until ready to serve. To serve, run the blade of a paring knife around the edge of each panna cotta and unmold onto serving plates. Drizzle with some of the balsamic reduction and garnish with fresh raspberries and mint. By Paul Lindemuth Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Vietnamese Beef Salad July 8, 2014 by Jill Foucre Leave a Comment Vietnamese Beef Salad 2014-07-08 11:55:09 Print Ingredients 1 pound skirt, flank, or sirloin tip steaks, pounded thin, cut into strips Kosher salt and freshly ground black pepper 2 T. hoisin sauce 2 T. black bean sauce 2 T. soy sauce 2 T. sriracha The juice of two limes ¼ c. sesame oil 1/2 cup roughly chopped cilantro 1/2 cup roughly chopped mint leaves 1 English cucumber, cut into matchsticks 3 medium carrots cut into matchsticks 1 daikon radish, cut into matchsticks 1 red pepper cut into match sticks 1 thai chili pepper cut into match sticks 1 c. grape tomatoes cut into quarters Chili oil for the pan 1 bunch leaf lettuce, rough chop Instructions Season the steaks liberally with salt and pepper and set aside In a bowl, combine the hoisin, black bean and soy sauces, the sriracha, the juices of two limes and the sesame oil. Whisk together until well. Taste and adjust. The dressing should be well balanced and not taste of any one ingredient In a separate bowl, combine the cilantro, mint, cucumber, radish, red pepper chili pepper and tomatoes. Set aside In a large sauté pan, add a tablespoon of chili oil. Sauté steak until just cooked through. Pour a bit of the dressing over the steak until just coated and remove the steak from heat and toss with salad mixture To plate, add a bit of leaf lettuce to each plate, top with steak and salad mixture and drizzle with additional dressing. Serve room temperature By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
New Recipes by Teri Hiben July 3, 2014 by Jill Foucre Leave a Comment Collecting and using lots of recipes is a bit of a hobby for me. When I peruse my collection I find many old recipes like Mom’s No-Fail Pie Crust and chocolate chip cookies, my mother-in-law’s baked beans and Grandma’s Santa cookies. No substitutes will ever match these favorites in our family. I do, however, like to try new tastes and techniques from friends, classes, cookbooks, and cooking magazines.. Websites and blogs are great resources, too. Just check out our Marcel’s recipes on our website and you’ll see what I mean. One more recent family favorite came by way of my son, Mark. Several years ago, Mark attended a friend’s graduation party. The host family hired a Caribbean grill guy who was grilling up some jerk chicken. On Mark’s third time through the line to load up his plate, he asked the grillmaster, “How do you make this? It’s just amazing!” It was a delighted man who taught Mark all about the components of a good jerk spice rub, about seasoning the chicken overnight so the meat can absorb the flavors and finally about his secret finishing sauce: a mango pepper sauce. The grill guy was so happy to have this focused, continually hungry pupil that he sent Mark home from the party with an aluminum tray full of his grilled chicken (in case Mark got hungry later) and a prized bottle of his mango pepper sauce. Fortunately Mark shared his loot with the rest of us and so began a new Hiben family favorite. Years later, grilled jerk chicken is what Mark enjoys eating when he’s home from college. We’ve served it to many of the guests in our home, too, who have been equally delighted. You’ll be happy to hear that Marcel’s has the ingredients you’ll need to make your own jerk chicken at home this week! This is what I do: I generously rub the chicken with some Caribbean Jerk Rub from s.a.l.t. sisters the night before serving. I’ve not been able to find the mango pepper sauce from the grill guy, but I have found that our Chili Dawg’s Mangobanero Habanero Pepper Spread, watered down with a bit of water (just enough to make a thick sauce), makes a perfect substitute. This recipe works equally well with a cut up chicken, a whole spatchcocked chicken or chicken breasts. Just grill the spice covered cuts of chicken as you normally do. About five minutes before removing the chicken from the grill, brush on the mango pepper spread and let the heat grill it to creat a perfectly glazed chicken. Sweet, spicy hot deliciousness! Share your recipes, cook, create, and celebrate!
Garlic Shrimp and Potato Tortilla Bites July 3, 2014 by Jill Foucre Leave a Comment Garlic Shrimp and Potato Tortilla Bites 2014-07-03 11:38:28 Yields 30 Print Ingredients 3 T extra virgin olive oil 6 cloves garlic, finely minced 1 large sweet onion, cut into ¼ inch dice 1 lb Yukon Gold potatoes, cut into ½ inch dice ¾ cups chicken stock 3 T smoked paprika 3 t dried oregano 2 t Kosher salt ¼ t fresh cracked black pepper Olive oil for greasing pan 3 T fresh thyme leaves 2 lbs shrimp, peeled deveined, and cut into ¼ in pieces 8 large eggs, lightly beaten Instructions Preheat oven to 350 degrees. In a large heavy skillet, add oil and heat over medium-high heat. Add onion and cook until softened and lightly golden, about 6-8 minutes. Add garlic and cook for 1 minute Add potatoes, chicken stock, paprika and oregano, stirring well to combine. Bring potato mixture to a boil, reduce heat to simmer and cover skillet. Cook until potatoes are tender, stirring once or twice, about 10-12 minutes. Taste and season with salt and pepper. Fit a 13x9x2 inch baking dish with aluminum foil and generously brush the bottom and sides with olive oil. Pour potato mixture into prepared baking dish and add shrimp, stirring well to combine. Pour beaten eggs over potato/shrimp mixture, stirring gently to combine. Place baking dish in preheated oven and bake until eggs are set, about 20-22 minutes. Remove pan from oven and let cool. Run a thin, flexible knife around the edge of the tortilla to loosen, place a cutting board on the top of the pan and flip to release tortilla. Carefully peel foil away from tortilla and cut into 2-in squares with a serrated knife. Place tortilla bites on a serving platter and garnish with thyme leaves. Insert a hors d’oeuvre skewer in each and serve immediately. By Jamie Bordoshuk Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Spring Pea Pesto Crostini July 3, 2014 by Jill Foucre Leave a Comment Spring Pea Pesto Crostini 2014-07-03 11:34:04 Serves 10 Print Ingredients 10 oz. Frozen baby peas, defrosted 1 Clove garlic, minced ½ C. Grated Parmesan cheese 8 Fresh mint leaves, chopped 1 T. Finely grated lemon zest 1/3 C. Olive oil Salt and pepper to taste 10 ¼” thick slices of baguette Unsalted butter ½ C. Best quality whole milk ricotta cheese Olive oil for drizzling Instructions Place the peas, garlic, cheese, lemon zest and mint in a food processor, blender, or mini prep and process until pureed. Stream in the olive oil, processing to create a chunky paste. Season to taste with salt and pepper. Let stand while you prepare the bread. Melt a tablespoon of butter in a non-stick griddle or large frying pan. Add the bread slices (do this in 2 pans if needed) and allow the bread to toast in the butter. Turn and toast the second side. Sprinkle with salt. Repeat until all the bread has been toasted. When the bread has cooled, spoon generous portions of the pea pesto onto each crostini. Top with a small spoonful of the ricotta cheese and a drizzle of olive oil and serve. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/