Cinder Cocktail October 29, 2014 by Jill Foucre Leave a Comment Cinder Cocktail 2014-10-29 10:09:52 Print 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 By Kelly Sears 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 https://www.marcelsculinaryexperience.com/
Cuban Panini October 28, 2014 by Jill Foucre Leave a Comment Cuban Panini 2014-10-28 13:51:14 Serves 6 Print 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. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Roasted Brussels Sprouts With Anchovies, Capers and Walnuts October 22, 2014 by Jill Foucre Leave a Comment Roasted Brussels Sprouts With Anchovies, Capers and Walnuts 2014-10-22 12:40:15 Serves 10 Print 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. By Paul Lindemuth Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Roasted Squash Soup with Toasted Hazelnuts October 22, 2014 by Jill Foucre Leave a Comment ROASTED SQUASH SOUP WITH TOASTED HAZELNUTS 2014-10-22 12:27:38 Serves 4 Print 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. By Jean True Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Spring Rolls with Dipping Sauce October 21, 2014 by Jill Foucre Leave a Comment Spring Rolls with Dipping Sauce 2014-10-21 12:21:11 Print 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. By Jenny Chang Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/