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A Trio of Deviled Eggs

A Trio of Deviled Eggs
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Devilish Deviled Eggs
  1. 4 hard boiled eggs
  2. 3 tablespoons mayonnaise
  3. 1 teaspoon horseradish mustard (Braswell’s Select)
  4. salt and pepper to taste
Dilly Deviled Eggs
  1. 4 hard boiled eggs
  2. 3 tablespoons mayonnaise
  3. 1 teaspoon champagne dill mustard (Braswell’s select)
  4. Salt and pepper to taste
  5. Garnish: sprig of dill
Deviled Bacon and Eggs
  1. 4 hard boiled eggs
  2. 2 tablespoons mayonnaise
  3. 1 tablespoon Terrapin Ridge Farms Hot Pepper Bacon Jam
  4. Salt and pepper to taste
  5. Garnish: a dollop of the hot pepper bacon jam
Instructions
  1. Peel the eggs and slice them in half lengthwise. Remove the yolks and mash them with the mayonnaise and mustard. Salt and pepper to taste and blend until creamy. Stuff equal amounts into the hollow of each egg. Sprinkle with paprika or garnish with herb.
Notes
  1. For the Deviled Bacon and Eggs, follow instructions above however substitute Hot Pepper Bacon Jam for mustard.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Citrus Shrimp Rice Bowls

Ginger Cardamom Rhubarb Compote

Buttermilk Panna Cotta

Buttermilk Panna Cotta
Serves 6
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Ingredients
  1. 2 tablespoons water
  2. 1 ½ teaspoons unflavored gelatin
  3. 1 cup whipping cream
  4. 1 teaspoons grated lemon peel
  5. ½ cup sugar
  6. 2 cup buttermilk
  7. 2 teaspoons vanilla extract
Instructions
  1. Pour 2 tablespoons water into a small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 min.
  2. Heat cream, lemon peel, and sugar in a medium saucepan over med-high heat, stirring constantly until sugar dissolves. Increase heat and bring just to a low boil, stirring occasionally. Add the gelatin mixture; remove from heat. Stir until gelatin dissolves. Cool to lukewarm, stirring often. Stir in buttermilk and vanilla; divide among 6 ramekins. Refrigerate until set, about 4 hours. Can be made up to 2 days ahead. Cover and keep chilled.
  3. Top with berries or ginger cardamom rhubarb compote.
Notes
  1. Recipe for Ginger Cardamom Rhubarb Compote can be found in our dessert section.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Orzo Salad with Tomatoes, Olives & Feta

Orzo Salad with Tomatoes, Olives & Feta
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Ingredients
  1. 12 ounces orzo pasta
  2. 2 tablespoons plus 1/2 cup olive oil
  3. 1 1/2 cup crumbled feta
  4. 1 cup diced red bell pepper
  5. 1 cup diced yellow pepper
  6. 1 cucumber, peeled, seeded and diced
  7. 3/4 cup Kalamata olives, cut in half
  8. 4 green onions, trimmed and chopped
  9. 1 pint grape tomatoes, cut in half lengthwise
  10. 3 tablespoons fresh lemon juice
  11. 1 tablespoons white wine vinegar
  12. 1 tablespoons minced garlic
  13. 1 1/2 teaspoons dried oregano
  14. 1 teaspoons dijon mustard
  15. 1 teaspoons ground cumin
  16. Chopped Italian flat leaf parsley for garnish
Instructions
  1. Cook orzo in a large pot of boiling, salted water until tender but firm to the bite. Drain. Rinse with cold water and drain well. Transfer to a large bowl.
  2. Add 2 tablespooons olive oil, crumbled feta, bell peppers, cucumbers, olives, green onions and tomatoes to the orzo. Toss to mix well.
  3. In a small bowl combine lemon juice, vinegar, garlic, oregano, mustard and cumin. Mix well. Gradually whisk in 1/2 cup olive oil. Season dressing to taste with salt and pepper.
  4. Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. Can be prepared up to six hours in advance, covered tightly and refrigerated.
  5. Sprinkle with chopped parsley before serving.
Notes
  1. Recipe by Chef Paul Lindemuth
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Open-Face Reuben

Baked Beans from Scratch

Black Bean Sweet Potato Chili

Black Bean Sweet Potato Chili
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Ingredients
  1. 1 onion chopped
  2. 2 cloves garlic minced
  3. 1 poblano pepper diced
  4. 1 tablespoon olive oil
  5. 1 1/4 teaspoon cumin
  6. 1 tablespoon chili powder
  7. 15 ounces crushed tomatoes
  8. 8 ounces vegetable broth
  9. 1 teaspoon salt
  10. 1/2 teaspoon black pepper
  11. 1/2 teaspoon dried oregano
  12. 1 large carrot peeled and diced
  13. 1/2 cup diced sweet potato
  14. 1 cup frozen corn
  15. 37.5 ounces black beans drained, but not rinsed
  16. 1/2 cup salsa
  17. 2 bay leaves
  18. 14 ounces petite diced tomatoes
  19. 1 1/4 teaspoon cornstarch
Toppings
  1. Monterey Jack cheese or Feta
  2. Cilantro
Instructions
  1. Heat the olive oil in a large pot over medium high heat. Add the diced onion and sauté for 5 minutes until tender and golden. Add the garlic and poblano pepper and sauté another minute until fragrant. Add the cumin and chili powder and sauté another 2 minutes.
  2. Lower heat to medium-low and stir in the crushed tomatoes and broth (reserve 1/4 cup of broth), scraping to remove any browned bits in the pan. Add the remaining ingredients except the cornstarch and toppings.
  3. In a small bowl whisk together the reserved 1/4 cup broth and cornstarch until smooth. Pour the cornstarch slurry into the chili pot. Stir until well mixed. Bring chili to a boil for 2 minutes and then lower heat to low. Simmer over low heat for 45 minutes or until vegetables are tender.
  4. Serve with your choice of toppings.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Country Potato Soup

Country Potato Soup
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Ingredients
  1. 1/2 pound thick cut bacon - (we use Nueske's)
  2. 2 tablespoons bacon grease reserved
  3. 2 tablespoons butter
  4. 1 clove garlic
  5. 1 medium onion, diced
  6. 3 carrots, diced
  7. 3 celery stalks, diced
  8. 1/2 teaspoon dried thyme
  9. 1/2 cup flour
  10. 3 pounds potatoes, peeled, cubed
  11. 6 cups chicken broth
  12. 1 tablespoon s.a.l.t. sisters herb blend
  13. 1 bay leaf
  14. 2 cups whole milk
  15. Toppings: Cheddar cheese, green onion, Bacon
Instructions
  1. Cut bacon crosswise and cook in large skillet about 10 minutes until cooked through. Remove bacon to plate and drain on paper towel. Reserve 2 tablespoons of bacon fat.
  2. Add bacon fat and butter to large pot and melt butter over medium heat. Add onion, carrots, garlic, celery, and cook until tender about 10 minutes. Add flour and cook constantly about 2 minutes. Add potatoes, broth, s.a.l.t. sisters herb blend, thyme, bay leaf and bring to a boil. Reduce heat and simmer about 15 minutes.
  3. Slowly pour in the milk, stirring constantly and simmer until soup is thickened, about 15 minutes. Serve with cheese, green onion tops, and crumbled bacon.
Adapted from Magnolia Table
Adapted from Magnolia Table
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Peanut Rice Noodles with Pork and Collard Greens

Peanut Rice Noodles with Pork and Collard Greens
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Ingredients
  1. Kosher salt
  2. 12 ounces regular-width rice stick noodles
  3. ¼ cup smooth natural peanut butter
  4. ¼ cup soy sauce
  5. 2 tablespoons unseasoned rice vinegar
  6. 1 tablespoon sugar
  7. 2 teaspoons crushed red pepper flakes
  8. 1 tablespoon vegetable oil
  9. 1 pound ground pork
  10. 1 1½" piece ginger, peeled, cut into matchsticks
  11. 4 garlic cloves, thinly sliced
  12. 1 bunch collard greens, ribs and stems removed, leaves thinly sliced
Instructions
  1. Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.
  2. Meanwhile, whisk peanut butter, soy sauce, vinegar, sugar, red pepper flakes, and 1 cup water in a medium bowl. (Sauce will look a little broken and lumpy.)
  3. Heat oil in a large skillet over medium. Cook pork, breaking up with 2 forks, until nearly cooked through, about 5 minutes. Add ginger and garlic; cook, stirring, until softened, about 3 minutes. Add collard greens and cook, stirring occasionally, just until wilted, about 2 minutes. Add sauce and noodles and bring to a simmer; cook, tossing occasionally, until sauce is reduced by half and coats noodles, about 3 minutes. Season with salt.
Notes
  1. Recipe from Bon Appetit
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/