Archives for October 2014

Cinder Cocktail

Cinder Cocktail
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Ingredients
  • 1 t. Smoked Salt #8*
  • ¾ oz. jalapeno infused blanco tequila (see below)
  • ¾ oz. tequila
  • ¾ oz. simple syrup
  • ¾ oz. fresh lime juice
  • 3 dashes Angostura bitters
Jalapeno infused tequila
  • 2 jalapeno peppers
  • 1 c. blanco tequila
Instructions
  • Slice the jalapenos, removing the seeds and ribs. Transfer the seeds and ribs to a measuring cup and add the tequila. Stir briefly to combine then let rest, tasting every 30 minutes or so until the mixture reaches the desired spiciness (this process will take 30 minutes to 2 hours to infuse). Strain tequila when ready to use.
To assemble cocktail
  • In a spice or coffee grinder, grind the smoked salt until fine. Moisten the rim of a chilled cocktail glass and lightly coat with smoked salt.
  • In a cocktail shaker, combine the infused tequila, the tequila, simple syrup, lime juice, and bitters. Fill the shaker with ice and shake hard until cold, about 20 seconds. Strain into prepared cocktail glasses. Enjoy!
Notes
  • *La Boite Smoked Salt #8
Adapted from The Art of Blending by Lior Lev Sercarz. Recipe from Phil Ward..
Adapted from The Art of Blending by Lior Lev Sercarz. Recipe from Phil Ward..
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Cuban Panini

Cuban Panini
Serves 6
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Ingredients
  • Sliced Italian bread
  • Chili-Rubbed Pork (see recipe)
  • 1/3 c. mayonnaise
  • 1/3 c. Dijon mustard
  • 12 oz. sliced Swiss cheese
  • 12 oz. sliced Black Forest ham
  • 8 pepperoncini, thinly sliced
  • 2 c. pickle slices
  • unsalted butter, softened
Chili-Rubbed Pork
  • ¼ c. plus 2 T. chili powder
  • ¼ c. coarse salt
  • ¼ c. dark brown sugar
  • 2 T. ground cumin
  • 1½ T. dry oregano
  • 1½ T. ground black pepper
  • 1½ T. ground white pepper
  • 1 T. cayenne pepper
  • 2 pounds pork shoulder
Chili-Rubbed Pork
  • Preheat oven to 300 degrees. Mix all dry ingredients together. Season pork with salt, then rub with ½ c. chili rub. Reserve remaining rub for another use.
  • Place roast in pan, cover with parchment, then foil, and roast until pork registers 160 degrees, about 4 hours. Uncover and roast until outside is browned and pork is fork tender, about 2 hours. Let cool; shred into bite-sized pieces.
Panini
  • Preheat Panini press to medium high. Mix together mayonnaise and Dijon mustard. Brush outside of 12 bread slices with butter. On inside bread slices, spread with mayo/mustard mixture. Layer bottom bread with slice of cheese, a thin layer of pork, a layer of pepperoncini, a second slice of cheese, 2 slices of ham, a layer of pickles and a third slice of cheese. Top with remaining bread slice. Repeat with other sandwiches. Place sandwich in Panini press, pressing down, and cook until browned. Halve sandwiches and serve immediately.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Roasted Brussels Sprouts With Anchovies, Capers and Walnuts

Roasted Brussels Sprouts With Anchovies, Capers and Walnuts
Serves 10
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Ingredients
  • 3 pounds Brussels sprouts, trimmed and cut in half if they are large
  • ¾ cup olive oil
  • salt
  • freshly ground black pepper
  • 2 large cloves garlic, peeled and trimmed
  • 2 shallots, peeled and trimmed
  • ¼ cup red wine vinegar
  • 1 T. grainy mustard
  • 2 T. honey
  • 3 tablespoons capers, rinsed and drained
  • one 2-ounce tin anchovies, rinsed and drained
  • 1 cup toasted walnuts, coarsely chopped
Instructions
  • Preheat oven to 425F.
  • In a large bowl combine the Brussels sprouts and ¼ cup of the olive oil. Season with salt and freshly ground black pepper. Toss to coat. Divide the Brussels sprouts evenly onto 2 rimmed baking sheets. Roast for about 15 to 20 minutes, stirring occasionally, until tender and charred in spots. Shift the pans in the oven halfway through the roasting. Remove from the oven. Cover and keep warm.
  • Place the steel blade into the work bowl of a food processor. With the motor running, drop the garlic and shallots through the feed tube and process until chopped. Add the vinegar, mustard, honey, capers and anchovies. Process to combine. Add the remaining ½ cup of olive oil and process until fairly smooth. Season with salt and freshly ground black pepper.
  • Drizzle the dressing over the warm Brussels sprouts and gently toss to combine. Transfer to a serving bowl and scatter the walnuts over the top. Serve immediately.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Roasted Squash Soup with Toasted Hazelnuts

ROASTED SQUASH SOUP WITH TOASTED HAZELNUTS
Serves 4
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Ingredients
  • 2 cups roasted, diced butternut squash*
  • 2 T. butter
  • salt and pepper
  • 2 T. olive oil
  • ½ cup diced onion
  • ½ cup diced carrots
  • ¼ cup diced celery
  • 1 cinnamon stick
  • 4 cups low-sodium chicken stock
  • ½ cup half and half
  • 8 T. toasted hazelnuts
Instructions
  • Heat oven to 375F. In a medium sized ovenproof skillet, melt the butter. Add the squash; salt and pepper to taste. When the diced squash starts to brown, place the skillet in the oven. Roast for 15 minutes or until fork tender and browned. Remove and cool for 10 minutes. Puree.
  • Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrots and cinnamon stick. Saute until soft. Season with salt and pepper. Add the stock and bring to a boil. Simmer for 5 minutes, then add the squash puree. Simmer for 10 minutes. Remove the cinnamon stick and puree the soup** Season to taste.
  • Place the hazelnuts on a baking sheet with sides. Put in the 375F oven and toast for 10-15 minutes. Remove and put the nuts in a tea towel. Roll the towel with the nuts and rub together so the skins will come off of the hazelnuts. Place in a sieve and shake to remove more of the skins. Roughly chop.
  • Top each serving of soup with 2 T. of the chopped nuts.
Notes
  • *You could also substitute acorn or hubbard squash
  • **An immersion blender is great to use to puree.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Spring Rolls with Dipping Sauce

Spring Rolls with Dipping Sauce
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Ingredients
  • Shredded rotisserie chicken or cooked peeled, deveined shrimp
  • 1 bunch cilantro
  • red leaf lettuce
  • 2 carrots, julienned (cut into thin matchsticks)
  • ½ English cucumber, seeded and julienned
  • 1 red bell pepper, julienned
  • 1 package of spring roll wrappers
  • 1 bunch of somen noodles
Dipping Sauce
  • 1½ T. freshly squeezed lime juice
  • 1 T. sugar
  • ¼ cup water
  • 1 T. fish sauce
  • 1 t. Sambal (chili garlic paste)
  • 1 clove garlic, finely minced
Instructions
  • Mix all ingredients for dipping sauce together in a bowl, making sure sugar is completely dissolved. Set aside.
  • Cook noodles according to package instructions. Drain and set aside.
  • Place one of the spring roll wrappers into a bowl of warm water until the wrapper is soft and pliable. Spread wrapper on a wooden cutting board. Place a small piece of red leaf lettuce in the middle of the wrapper. Add chicken, noodles, vegetables, and cilantro. Roll the wrapper together similar to a burrito. Set aside to serve with dipping sauce.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Fricassée of Brussels Sprouts and Bacon

Fricassée of Brussels Sprouts and Bacon
Serves 4
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Ingredients
  • 1½ pounds Brussels sprouts, trimmed and cleaned
  • 4 slices bacon, cut crosswise into ¼-inch pieces
  • 2 T. olive oil
  • ½ t. salt
  • ½ t. freshly ground black pepper
Instructions
  • Using the slicing disc on the food processor, cut the Brussels sprouts into ¼-inch thick slices.
  • Warm a large skillet over high heat. Add the bacon and olive oil. Cook for 2 to 3 minutes, until the bacon is crisp and brown and most of the fat has been rendered. Add the Brussels sprouts, salt and pepper. Stir to combine. Cover and cook for 1 to 2 minutes to soften the sprouts. Uncover and cook over high heat, stirring occasionally, for about 2 minutes, or until the sprouts are tender but still a bit firm.
  • Serve immediately.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Flank Steak Spirals Stuffed with Hearty Greens

Flank Steak Spirals Stuffed with Hearty Greens
Serves 4
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Ingredients
  • 1 pound flank steak, trimmed
  • 8 ounces (about 6 cups) greens (chard, kale, collard, spinach, turnip, mustard), remove tough stems and ribs, coarsely chopped
  • 3 garlic cloves, minced
  • 1 T. olive oil
  • 2 T. soy sauce
  • 2 t. sesame oil
  • 1/2 t. red pepper flakes
  • salt and freshly ground pepper
  • kitchen twine
Instructions
  • Preheat broiler, upper rack 4 inches from heat source. In a large skillet, sauté garlic in olive oil, about 1 minute. Add greens and cook until wilted, about 5 minutes. Add soy sauce, sesame oil, red pepper. Remove from heat.
  • Place flank steak between sheets of plastic wrap. Using a meat mallet, pound steak to 1/2 inch thickness. On one long end, pound further until 1 inch of outer edge is 1/4 inch thick. This becomes the rolled interior edge.
  • Spread greens on steak, leaving 1 inch border on thicker long edge. Roll up toward border. Secure roll with kitchen twine in 4 or 5 sections. Season steak with salt and pepper. Place steak seam-side up on a foil lined baking sheet. Broil 5 minutes, flip and broil another 5 minutes until browned. Remove from heat and loosely tent steak with foil for 10 minutes.
  • Slice steak into ½-inch rounds. Enjoy!
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Chile Maple Butter Bacon Popcorn

Chile Maple Butter Bacon Popcorn
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Ingredients
  • 3 slices bacon, cooked and roughly chopped (fat retained)
  • ½ c. popcorn kernels
  • 1 T. chile powder
  • 4 T. unsalted butter (1/2 stick)
  • 1 T. grade B maple syrup
  • Kosher salt
Instructions
  • Transfer the bacon fat and additional oil if necessary to a 6-qt. pot; heat. Drop one popcorn kernel into the pot, when it pops, the remaining kernels can be added to the pot. Cover. Shake the pot continuously until all the kernels have stopped popping. Remove from heat
  • Heat the chile powder, butter, and maple syrup together until melted.
  • Transfer popcorn to a bowl; toss with chile-maple syrup butter and bacon. Salt to taste, toss again and serve.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

The Cocktail, the Community Table, and Wilma Brown by Chef Kelly Sears

Boulder Colorado, a rented house, and a table that seats ten. Ages nineteen to seventy three, from Wisconsin, and Chicago, New Mexico, and California, we went to celebrate my half century but as with most things, on the way to the destination, the journey took us somewhere else. 

It started with the perfect cocktail, the welcome cocktail. It wasn’t just the ingredients; it was how they all came together.  A couple people juiced lemons, some measured the mixers, a few peeled mandarin oranges, and others took care of the nibbles; before you knew it we had been introduced, reacquainted, laughed a lot, caught up, and laughed some more.  

The rest of the trip was a collage of hiking, farmer’s markets, and campus tours, shopping, drinking and eating. But the real action took place at the table, the community table for ten.  If you’ve taken one of my classes, you know I always stress the importance of who’s around the table, not just what’s on the table and never was this more applicable.  We ordered in, we ate out but no matter what the location; the dish was always the same, shared plates.  The ingredients were many: empty nests and pending graduations, engagements and new careers, dark secrets and bright futures, new houses and big moves, late nights, morning coffee, and A LOT OF SHOES!

Somewhere along the way, we ten strong women gathered together and with our twenty sturdy legs, twenty outstretched arms, and ten big hearts we built a rainbow bridge so that my grandmother who had been stubbornly holding out for 94 finally decided that 93 years, 8 months, and a few extra days was enough and with all of us for support, she could proudly cross over to the other side.

That evening at dinner we raised our glasses to birthdays, friendship, life, and Wilma Brown.  If you’ve never taken this kind of trip, do so. If you’ve already done it, don’t stop. If you’re waiting for the right time, it’s now. The one thing I know for sure, time does not go backward.

Here’s our cocktail for your next toast:

Equal parts; Mandarin orange vodka, curacao, lemon juice, cranberry juice

Half that amount of simple syrup

Add mandarin orange segments to the glass and garnish with sparkly sanding sugar

White Chocolate Pistachio Shortbread Cookies

White Chocolate Pistachio Shortbread Cookies
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Ingredients
  • 2 cups all-purpose flour
  • ¾ t. kosher salt
  • 2 sticks unsalted butter (room temperature)
  • ½ cup confectionary sugar
  • 1 t. vanilla
  • ½ cup finely chopped pistachios (or ground)
  • ½ cup coarsely chopped pistachios (for dipping)
  • 1 to 1 ½ cups of white chocolate discs*
Instructions
  • Preheat oven to 350 degrees. Line baking pans with parchment paper and set aside.
  • Sift together flour and salt. Set aside.
  • In a standing mixer fitted with a paddle attachment, mix butter and confectionary sugar until light and fluffy (approximately 2 minutes). Mix in vanilla. Add flour mixture and ½ cup finely chopped pistachios. Mix until combined and dough sticks together.
  • Lightly flour a smooth surface.
  • Divide dough in half. Form each half into a disk and roll out until approximately ¼ inch thick. Cut into desired shapes with a cookie cutter. Transfer cut out dough to baking sheet.
  • Bake 12-15 minutes (will be light brown in color on bottom of the cookie). Immediately remove from baking sheet and transfer to a cooling rack. Allow cookies to cool completely.
  • Melt white chocolate in microwave or over simmering water.
  • Dip each cookie into the white chocolate** While chocolate is still ‘wet’ sprinkle with the remaining ½ cup of finely chopped pistachios. Allow cookies to dry completely before packaging.
Notes
  • *Lynn recommends Ghiradelli or Graham’s
  • **Can dip entire top or half of the cookie into the melted chocolate
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/