Peach BBQ Meatballs April 11, 2022 by Jenny Chang Leave a Comment Peach BBQ Meatballs 2022-04-11 21:56:17 Print For Meatballs 1/2 pound Lean Ground Beef 1/2 pound Ground Pork 1/2 cup Finely Chopped Onion 1/2 teaspoon Dried Thyme 1 Egg, beaten 1 cup Panko Bread Crumbs 1/4 cup Whole Milk 1/2 teaspoon Livia's Salt Pepper Garlic Blend* For Peach BBQ Sauce 1 Jar of Peach Preserves (approx. 13 oz) 1/3 cup Whiskey or Bourbon 1 tablespoon Ketchup 1 tablespoon Brown Sugar 1 teaspoon Yellow Mustard 2 teaspoons s.a.l.t. Sisters Memphis BBQ Rub & Seasoning* Instructions Preheat oven to 400 degrees. Mix all ingredients and shape into 1" balls for Cocktail Size servings. Bake on an ungreased pan for 20 mins turning once. Combine in a saucepan and bring to a simmer around 10 mins. Sauce should thicken and stick to the back of a spoon. Remove from heat. When the meatballs are done baking add to sauce for 5 mins before serving. Notes *available at Marcel’s Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Shrimp Pesto Flatbread Appetizer December 7, 2021 by Jenny Chang Leave a Comment Shrimp Pesto Flatbread Appetizer 2021-12-07 15:27:12 Print Ingredients Your Favorite Naan Flatbread - Mini Size work best 1 pound shrimp, deveined, peeled, and tails removed 2 tablespoons olive oil Pinch chile flakes 1/2 teaspoon Mojo Seasoning s.a.l.t. Sisters Pesto 1 cup cilantro leaves 1/2 cup arugula 1 clove garlic chopped 1/4 cup toasted pepita seeds 1/3 cup Grated Cotija Cheese 2/3 cup olive oil 1/8 teaspoon pepper Salt to taste Garnish: Lemon juice, Arugula leaves, and more Cotija Instructions Add all of the pesto ingredients except the oil into a food processor. Pulse until a paste forms, then slowly stream in the olive oil until a smooth pesto forms. Season with a pinch of salt or a little sugar. Heat the oil in a large skillet. Toss the shrimp with chile flakes and Mojo seasoning and then add to the very hot skillet and cook until the shrimp are opaque. Be careful not to overcook. Heat the Naan on a grill pan over medium high heat until grill marks appear. Spread warm bread with a layer of the pesto then top with the shrimp and garnish with lemony arugula. Notes Serves 8 as first course or more as appetizer. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Brazilian Cheese Bread April 12, 2021 by Jenny Chang Leave a Comment Brazilian Cheese Bread 2021-04-12 13:47:13 Yields 36 Print Ingredients 4 large Eggs 2 cups grated Parmesan cheese 2 cups tapioca flour (recommend Bob's Red Mill) 1 1/4 cup whole milk 1/2 cup vegetable oil 1/2 tablespoon kosher salt Instructions Preheat the oven to 375 degrees. Coat a 24 mini muffin pan with non-stick cooking spray. Mix eggs, cheese, tapioca flour, milk, oil and salt in a blender for 30 seconds at medium speed until a smooth batter is formed. Pour batter into muffin tin - filling to the top of each. Bake for 20 minutes or until light golden color and doubled in size. Serve with your favorite fig spread. Notes Grilling the Brazilian Way by Evandro Caregnato Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Avocado Hummus with Pistachio Salsa Verde March 3, 2020 by Jenny Chang Leave a Comment Avocado Hummus with Pistachio Salsa Verde 2020-03-03 18:41:03 Print Avocado Hummus 4 garlic cloves ½ cup canola oil 2 tablespoons Dijon mustard juice of 2 lemons salt 2 cups drained cooked or canned chickpeas 5 tablespoons tahini ½ cup ice 1 cup olive oil 3 ripe avocados Pistachio Salsa Verde 2/3 cup shelled raw pistachios zest of 3 lemons juice of 1 lemon 3 ½ tablespoons thinly sliced chives 2 ½ tablespoons chopped parsley 3 ½ tablespoons extra virgin olive oil salt Black sesame seeds for garnish (optional) Flatbread or crackers Instructions In a small pot, combine the garlic and canola oil. Simmer gently over medium heat until tender, about 10 min. Transfer to a food processor and add the mustard and half the lemon juice. Season with salt and pulse until smooth. Scrape down the sides of the bowl with a spatula and add the chickpeas. With the machine running, slowly drizzle in the tahini, then add the ice and ½ c of the olive oil, scraping sides when necessary. Season with salt and then transfer the humus to a bowl and set aside. Without cleaning the processor, halve, seed and scoop the avocado flesh directly into the machine with the remaining lemon juice. Puree, slowly add remaining ½ c olive oil. Scrape sides and season with salt. Gently fold into chickpea puree. Preheat the oven to 350. Spread the pistachios in an even layer on rimmed baking sheet and toast for 3-5 min, until fragrant and lightly browned. Give them a shake every minute or so they don’t burn. Transfer to a cutting board and coarsely chop while warm. Combine the still warm nuts in a bowl with the lemon zest, lemon juice, chives, parsley, and olive oil. Season with salt. To assemble: Top the avocado hummus with spoonfuls of the pistachio salsa, a drizzle of oil and a sprinkle of salt and or sesame seeds. Notes Source: Farmshop Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
White Bean Flatbread with Prosciutto and Cheese February 16, 2020 by Jenny Chang Leave a Comment White Bean Flatbread with Prosciutto and Cheese 2020-02-17 01:32:39 Print Ingredients 4 Pocketless Pitas 2 tablespoons Olive Oil, plus more for drizzling 1 15-ounce can cannellini beans, drained and rinsed 1 teaspoon crushed red pepper 1 teaspoon chopped rosemary 2 ounces chopped slice prosciutto ¼ cup chopped salted roasted almonds 6 ounces shredded Fontina cheese Instructions Preheat a large skillet. Preheat broiler with rack 6 inches from heat. Brush both sides of pitas with 2 tablespoons oil. Cook in skillet over high heat until browned, 3 minutes. In a bowl mash the beans with the red pepper, rosemary and prosciutto and spread on pitas. Top with the almonds and cheese and transfer the skillet to the broiler. Broil for 2 minutes until cheese is melted and pitas are golden. Drizzle with oil, cut into wedges and serve. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/