Grilled Chicken and Vegetable Kebabs

Grilled Chicken and Vegetable Kebabs
  1. ½ cup olive oil
  2. 2 tablespoons Lemaster Family Kitchen TOSA seasoning mix*
  3. 2 pounds boneless, skinless chicken breasts or thighs
  4. 1 medium onion
  5. 1 zucchini
  6. 1 red pepper
  1. Whisk together oil and seasoning mix. Add chicken cut into chunks. Marinate in the refrigerator at least 1 hour or overnight.
  2. Heat grill to medium high heat.
  3. Cut vegetables into chunks and toss with some more olive oil and TOSA mix to coat. Thread chicken and vegetables on skewers. Grill until chicken is cooked and vegetables are crisp tender.
  4. Serve with saffron rice.
  5. *Lemaster Family Kitchen TOSA seasoning blend available at Marcels
Marcel's Culinary Experience

Bacon Jam Sliders

Bacon Jam Sliders
  1. 1 pound ground beef, made into 8 patties
  2. 1/2 jar Terrapin Ridge Farms Hot Pepper Bacon Jam
  3. 4 slices Provolone, cut in half
  4. Frozen Onion Rings, cooked
  5. 8 slider sized buns
  6. Salt and pepper to taste
  1. Heat a large nonstick skillet over medium-high heat. Cook burgers in the hot skillet until they have browned on one side. Flip burgers and spread Terrapin Ridge Farms Hot Pepper Bacon Jam on the cooked side. Add a slice of provolone. Continue cooking until the burgers are cooked through. Place on slider bun and top with an onion ring.
  1. If you have leftover onion rings dip them in the remaining Hot Pepper Bacon Jam - Yum!
Marcel's Culinary Experience

Maple Glazed Pork Medallions with Apples

Maple Glazed Pork Medallions with Apples
  1. 1 pound pork tenderloin
  2. 1/2 teaspoon salt
  3. 1/4 teaspoon ground pepper
  4. 1/4 teaspoon ground sage
  5. 2 tablespoons olive oil
  6. 1 red apple, cored and cut into thick slices
  7. 3 medium shallots, minced
  8. 8 ounces mushrooms, sliced
  9. 1/2 cup beef stock
  10. 1/4 cup maple syrup
  11. 1/4 cup cider vinegar
  12. salt and freshly ground pepper
  1. Cut tenderloin into generous 1 inch medallions. Combine salt, pepper and sage. Sprinkle medallions with seasonings.
  2. Heat 1 tablespoon olive oil in a sauté pan over high heat. Sear meat until browned, about 2 minutes per side. Transfer pork to a plate.
  3. Add remaining oil to pan. Add shallots and sauté until golden. Add the mushrooms and apples and sauté until mushrooms are soft.
  4. In a small bowl, combine ingredients for the glaze: beef stock, maple syrup and cider vinegar. Pour glaze ingredients into sauté pan. Bring to a simmer and reduce by half, about 5 minutes.
  5. Add pork and any accumulated juices to the pan. Cook pork in the simmering sauce for 5-8 minutes, flipping once (final internal temperature should be 145 degrees).
  6. Serve on top of brown rice or egg noodles.
Marcel's Culinary Experience

Sausage, Cannellini and Tomato Ragout with Rosemary-Parmesan Polenta

Sausage, Cannellini and Tomato Ragout with Rosemary-Parmesan Polenta
  1. 6 ounces hot Italian sausage
  2. 1 tablespoon olive oil
  3. 1 cup chopped onion
  4. 1 tablespoon tomato paste
  5. 2 garlic cloves
  6. 1/3 cup dry red wine
  7. ¾ cup chicken stock
  8. ¼ teaspoon salt
  9. ¼ teaspoon pepper
  10. dash of crushed red pepper
  11. 1 (14.5 oz.) can diced tomatoes, un-drained
  12. 1 (15 oz.) can cannellini beans, rinsed and drained
  13. 2 teaspoons chopped fresh oregano
  1. 3 cups water
  2. ½ teaspoon salt
  3. 1 cup coarse cornmeal or polenta corn grits (Bob’s Red Mill)
  4. 1-2 tablespoons Parmesan
  5. 1 tablespoon butter
  6. 1 teaspoon minced rosemary
  7. salt to taste
  1. Heat a large skillet over medium-high heat. Add oil. Add sausage to pan; cook until browned, stirring to crumble. Add onion; sauté 3 minutes. Add tomato paste and garlic; cook 1 minute, stirring frequently. Add wine; cook 1-3 minutes, scraping pan to loosen browned bits. Stir in stock and next 5 ingredients (through beans); reduce heat to medium-low and simmer 8-10 minutes or until slightly thickened. Stir in oregano. Serve with Polenta.
  1. Bring water and salt to boil; gradually stir in cornmeal. Reduce heat and simmer gently, stirring frequently to prevent sticking, until mixture is very thick, about 30 minutes. Stir in butter, salt, Parmesan and rosemary.
Marcel's Culinary Experience

Golden Chicken Breasts with Tomato-Avocado-Chili Relish

Golden Chicken Breasts with Tomato-Avocado-Chili Relish
  1. 4 medium-size boneless, skinless chicken breast halves, about 1 1/2 pounds total
  2. 3/4 t. salt
  3. freshly ground black pepper
  4. 3 to 4 medium ripe tomatoes, cut into 1/4-inch dice
  5. 1 small hot chili, seeded, finely chopped
  6. juice of 1/2 fresh lime
  7. 2 to 4 T. chopped fresh cilantro, chives or basil
  8. 1 or 2 small ripe avocados, halved, pitted, diced
  9. 1 or 2 T. extra-virgin olive oil
  10. 3 to 4 shallots or green onions, finely chopped
  11. 1 cup dry white wine, dry vermouth or chicken broth
  12. 3 to 4 T. unsalted butter
  13. cilantro sprigs for garnish
  1. Heat oven to 200 degrees. Slide an ovenproof serving platter into the oven to heat.
  2. Put each chicken breast between 2 sheets of heavy plastic wrap. Use the flat side of a meat mallet or the bottom of a heavy skillet to pound the chicken until uniformly 1/2-inch thick. Repeat to pound all the chicken pieces. Season on both sides with 1/4 teaspoon salt and pepper to taste.
  3. For the relish, mix tomatoes, chili, lime juice and cilantro in a small bowl. Gently stir in avocado. Season with remaining 1/2 teaspoon salt.
  4. Heat olive oil in a large, nonstick skillet over medium heat. Add shallots; cook until golden, 1 or 2 minutes. Move shallots to one side of pan. Add chicken in a single, uncrowded layer. (Work in batches if chicken does not fit comfortably.) Cook without turning over on medium to medium-high heat until golden, about 4 minutes. Flip chicken; cook until golden on second side, 2 to 3 minutes. Remove chicken to the heated platter.
  5. Add wine to skillet; heat to a boil. Scrape all the browned bits up off the bottom of the pan. Boil gently until mixture has reduced to about 2 tablespoons liquid, about 2 minutes. Carefully add any accumulated juice from chicken platter to the skillet. Working over low heat, whisk in butter until smooth (do not boil the sauce). Taste for seasoning.
  6. Pour pan sauce over chicken; top with relish. Garnish with cilantro sprigs.
Adapted from Dinner at Home Cookbook
Adapted from Dinner at Home Cookbook
Marcel's Culinary Experience

Chipotle Chicken and Corn Tostadas

Chipotle Chicken and Corn Tostadas
  1. 1 chipotle in adobo sauce, minced, plus 2-1/2 Tbs. sauce (from one can of chipotles in adobo sauce)
  2. 1 T. vegetable oil
  3. 2 t. finely grated lime zest
  4. 1/2 t. dried oregano
  5. Kosher salt
  6. 1 lb. boneless, skinless chicken thighs
  7. 3 ears corn, husked
  8. 1/2 cup sour cream
  9. 2 t. fresh lime juice
  10. 8 tostada shells
  11. 1/2 cup coarsely chopped cilantro
  12. Lime wedges, for serving (optional)
  13. cherry tomatoes, quartered (optional)
  14. scallions, chopped (optional)
  1. Prepare a grill to medium-high heat (400°F to 475°F).
  2. In a medium bowl, combine the minced chipotle and 2 Tbs. of the adobo sauce with the oil, lime zest, oregano, and 1/2 teaspoon salt. Add the chicken thighs and toss to coat.
  3. Brush the corn lightly with oil and season generously with salt. Grill the chicken and corn, turning the chicken once and the corn a few times, until the chicken is cooked through, about 7 minutes, and the corn is charred in spots, about 12 minutes.
  4. Transfer to a cutting board, let rest for a few minutes, and then cut the chicken into bite-size pieces and cut the corn off the cob.
  5. Mix the sour cream with the lime juice, the remaining 1/2 Tablespoon Adobo sauce, and 1/4 teaspoon salt. Spread evenly onto the tostada shells. Top with the corn, chicken, and cilantro. If using, scatter tomatoes and scallions on top and serve with the lime wedges on the side.
Adapted from Fine Cooking
Adapted from Fine Cooking
Marcel's Culinary Experience

Cheddar BLT Burgers with Tarragon Russian Mayonnaise

Cheddar BLT Burgers with Tarragon Russian Mayonnaise
Serves 6
  1. 1/2 cup mayonnaise
  2. 1/3 cup ketchup
  3. 1 T. red wine vinegar
  4. 1 T. grated onion
  5. 1 T. chopped parsley
  6. 1 T. chopped tarragon
  7. 1 t. Worcestershire sauce
Burgers & Condiments
  1. 12 ounces thickly sliced bacon
  2. 2 1/2 pounds ground beef chuck
  3. 2 t. kosher salt
  4. 1/2 teaspoon freshly ground pepper
  5. 2 T. unsalted butter, melted
  6. 3 ounces sharp cheddar cheese, cut into 6 slices (We used Hook's 2 Year Cheddar)
  7. 6 Brioche buns, split and toasted
  8. 6 lettuce leaves
  9. 6 slices tomato
  10. 6 thick slices red onion
  1. In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate.
  1. In a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain and cut the bacon into large pieces.
  1. Gently mix the ground chuck with the ground chuck, salt and pepper. Form the meat into six 4-inch patties, about 1 1/4 inches thick. Transfer the burgers to the grill (medium - high heat) and brush with some of the melted butter. Grill over high for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter. Top the burgers with the cheese during the last minute of grilling and let melt. While you are grilling the burgers, grill the red onion slices.
  1. Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, grilled red onion and bacon. Close the burgers, cut in half and serve right away.
Adapted from Laurent Tourondel, Food & Wine Magazine
Marcel's Culinary Experience

Croque Monsieur

Croque Monsieur
  1. 2 T. unsalted butter
  2. 3 T. all-purpose flour
  3. 2 cups hot milk
  4. 1 t. kosher salt
  5. 1/2 t. freshly ground black pepper
  6. pinch nutmeg
  7. 12 ounces Gruyère, grated (5 cups)
  8. 1/2 cup freshly grated Parmesan
  9. 16 slices white sandwich bread, crusts removed
  10. Dijon mustard
  11. 8 ounces baked Virginia ham, sliced but not paper thin
  1. Preheat the oven to 400 degrees F.
  2. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
  3. To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted. Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
Adapted from Barefoot in Paris
Adapted from Barefoot in Paris
Marcel's Culinary Experience

Pork Lettuce Wraps with Pineapple Salsa

Pork Lettuce Wraps with Pineapple Salsa
  1. 4-pound pork shoulder with fat, cut into 1 1/2" cubes
  2. 2 T. dark soy sauce
  3. 2 T. light soy sauce
  4. 1 1/2 t. five spice powder
  5. 1 yellow onion
  6. 2 bay leaves
  7. 4 cloves garlic, peeled
  8. 1 cinnamon stick
  9. 2 pods star anise
  10. zest of one orange
  11. 2 T. sweetened condensed milk
  12. 1 T. brown sugar
  13. 1/4 cup coconut oil
  14. 2 1/2 cups water
  1. 1 pineapple, peeled, cored and diced
  2. 1 cup daikon radish, coarsely grated
  3. 1/2 red onion, diced small
  4. 1/2 Thai red chili, seeded and minced
  5. 1 cup cilantro leaves, chopped
  6. juice of one lime
  7. juice of one orange
For serving
  1. 2 heads bibb or green leaf lettuce
  1. Toss pork with soy sauces and five spice powder. Cover and chill 30 minutes while prepping remaining ingredients.
  2. Slice one small slit on the outside of each onion half. Insert a bay leave into each slit, then stud each onion with two garlic cloves. Add onion and remaining ingredients to a 5 1/2 qt. Dutch oven, along with the pork. Bring to a boil and skim the surface of any foam. Reduce the heat to a rapid simmer and cook, uncovered, for 2 hours, or until all the liquid is evaporated and the pork is cooking in melted fat. Remove from heat and let cool to room temperature*.
  3. Preheat the oven to 400 F.
  4. Lift the pork out of the Dutch oven with a wire skimmer or slotted spoon and place in a bowl. Discard the onion, spices and any other solids from the pot. Reserve 2 or 3 tablespoons of fat. Wipe out the pot.
  5. Loosely shred the pork into large chunks. Return it, along with the reserved fat, to the Dutch oven. Cook 20 minutes or until well-browned. Remove from the oven and let cool slightly.
  1. Combine all ingredients together. Season to taste with salt and pepper as needed. Cover and chill.
For serving
  1. Separate large leaves from the lettuce, then rinse and dry thoroughly.
  2. Assemble the wraps by topping lettuce leaves with the pork and salsa.
  1. * If making this recipe ahead of time, the pork can be refrigerated overnight at this stage.
Adapted from Le Creuset
Adapted from Le Creuset
Marcel's Culinary Experience


  1. Pizza dough (see recipe below)
  2. Italian sausage, hot or mild, browned and drained of fat
  3. pizza sauce or marinara
  4. diced/sliced onions, peppers, olives and mushrooms, browned, if desired
  5. ricotta
  6. mozzarella, shredded
  7. 1 slightly beaten egg, mixed with 1 tsp. water
  1. Preheat oven to 375 degrees.
  2. Divide dough into 6-8 pieces.
  3. On a floured surface, roll each into an 8” circle. Spoon some sausage, some pizza sauce and vegetables onto half of each circle. Top with some ricotta and a sprinkling of mozzarella. Moisten edge of dough with egg wash. Fold in half; seal edge by pressing with a fork. Slash top and brush with egg wash.
  4. Bake on a parchment lined baking sheet for 30-35 minutes.
  1. Pizza Dough - Makes 2 ten inch pizzas or 6-8 calzones
  2. Stir together: 2 t. dry yeast ½ cup warm water
  3. Add and mix well: ¼ cup flour ¼ cup rye flour
  4. Allow this mixture to sit until quite bubbly, about 30 min.
  5. Mix together in another bowl: 3¼ cup flour 1 t. salt Stir this into the yeast and flour mixture along with: ¾ cup cold water ¼ cup olive oil
  6. Mix thoroughly by hand or electric mixer. Knead until dough is soft and elastic, about 5 minutes. If dough is sticky, add more flour, but only enough to form a soft, slightly sticky dough. You want a very soft, slightly moist dough.
  7. Place dough in large oiled bowl and cover. Let rise in a warm place until doubled in size, about 1-2 hours. (or place in oiled Ziploc bag overnight in refrigerator). Bring to room temperature before forming into pizzas or calzones.
Marcel's Culinary Experience