Ingredients:
-shrimp, scallops, salmon
-sea salt
-black pepper
-olive oil
-3 tbsp dijon mustard
- ½ cup sundried tomato pesto
-small jar salmon tapas blend?
-bread or biscuits
Directions:
-place seafood on plate
-use sea salt to salt the seafood
-crush a little black pepper over top
-pour a splash of oil over the top (to prevent sticking)
-place on grill- don’t want it to retain moisture
-Remoulade Sauce(as base):
- about 2 tbsp dijon mustard
-1/2 cup sundried tomatoe pesto –roasted tomatoes, basil,
thyme, olive oil, herbs
-small jar of salmon tapas blend
(make sure it is a thick consistency)
-once grilled, place pieces of scallops, shrimps,
salmon into sauce
-place mixture in between 2 slices of bread or place in middle
of biscuit
-Enjoy!
-Biscuits from scratch:
-add buttermilk to flour ingredients
-can add egg if you want it to be more dense
-place fist size dough into baking pan and bake in oven at 350
degrees
-check after 10 minutes
-boil pasta
(for penne: 10-13 minutes)
-pour olive oil into heated pan
-chop about ½ onion up, place into pan, caramelize
-add ½ tbsp pesto
-pour some balsamic vinegar in for reduction
-cut tomatoes in half and place in pan
-add black pepper and a pinch of salt
-few tbsp of butter for a creaminess (reduces acidity)
-add 1/2 cup tomato sauce
In separate bowl:
-add rest of pesto sauce
-add chunks of cheese
-add pasta
-pour tomato sauce from pan right over pasta
-Enjoy!
1302
Pomi Pasta with Red Clam Sauce
Ingredients:
-Pomi chopped tomatoes
-monini extra virgin olive oil
-garofalo thin spaghetti
-olive oil
-1 onion
-1 cup? red wine
-whole little neck clams (taken out of shell) & cherry stones
clams (minced)
-2 tbsp honey\
-curry sauce- salantro, garlic,salt, pepper
-homemade bread crumbs
*add more wine than oil
Directions:
-Boil Pasta
-pour olive oil into pan
-chop onion and brown in pan
-add basil
-pour in wine (deglazes)
-add in clams & honey
-add 1/2 cup Pomi chopped tomato sauce
-add pasta into pan with clam sauce, stir
-take off fire, put into bowl
-pour some homemade bread crumbs over the pasta
-add the curry sauce on top- to your liking
-Enjoy!
Directions:
-salt boiling water
-boil whole wheat spaghetti (8-10 minutes)
-pour olive oil onto heated pan
-smash and chop celery & onions, add to pan
-de-pit olives, add to pan and sautee
-add a little fresh basil
-add ½ cup red wine
-add tomato sauce
-add light vegetable stock
-when the sauce bubbles around the edge, add jar of salmon spread
-add pasta to sauce pan
-drizzle a little olive oil over the top
-place in bowl and add a little grated cheese on top, Enjoy!
1303
Pasta Scallop Dish
Ingredients:
-Olive Oil
-Salmon spread
-Bay Scallops
-pinch sea salt
-cracked black pepper
-onion
-1/4 cup white wine
-2tbsp butter
Directions:
-add some olive oil and butter into pot
-add Bay Scallops (be careful not to over cook)
-stir in pinch of salt and cracked black pepper
- pour scallops into bowl, pour only the juice back into the
pot. Leave Scallops in bowl
- add chopped onions, let them brown
-turn off fire
--Boil pasta in separate pot
-add scallops to onions
-put in jar of salmon spread, then add some pasta to pot
-plate some pasta, then add the scallop mixture on top
-Enjoy!
Sundried tomato crusted Tilapia & Vegetables
Ingredients:
-1/2 cup olive oil
-1 fillet of Tilapia
-chopped carrots
-sundried tomato pesto
-seasoned bread crumbs (dried parsley, dried oregano, dried
thyme, salt, pepper)
-julienned onion
-garlic
-black olives
-spinach
-1 cup white wine
-3tbsp butter
Directions:
-bread tilapia in seasoned bread crumbs & sundried tomato
pesto (spread evenly)
-put some olive oil on grill and place fish on to slow cook
the breaded tilapia
-In separate pot add olive ½ cup olive oil
-put in garlic, let it brown
-add chopped carrots
-add in julienned onions
-take pits out of olives and add to pot
-add a few spinach leaves, toss
-add 1 cup white wine let it simmer for a few minutes
-add a little more white wine to sauce & butter, then take
off fire
-plate vegetable mixture and place your fish on top, Enjoy!
1304
Pasta Bean Soup
Ingredients:
-Olive Oil
-diced garlic
-chopped carrots
-ham steak
-fresh basil
-pasta
-3/4 cup red wine
-beans
-chopped Pomi tomatoes
-3/4 cup light chicken stock
-fresh corn on the cob
-1/4 tsp honey
-1/4 tsp balsamic vinegar
-salt
-pepper
-bread
Directions:
-pour some olive oil in pot
-add diced garlic and carrots
-dice ham steak and stir into pot
-add fresh basil
-add 1/2 cup red wine
-add beans & chopped pomi tomatoes
-add chicken stock and rest of wine. Let it come to a boil
-add in fresh corn kernels from the cob
-add honey & balsamic vinegar
-add raw pasta to soup, stir
-let it thicken
-add a little salt and pepper
-add a tsp of basil pesto at the very end
-fill center of bread with soup
-drizzle extra virgin olive oil on top to your liking
-Enjoy!
Directions:
-Salt and pepper both sides of chicken
-place olive oil on grill, and put chicken skin side down
-rub basil pesto on top of chicken
-place some onions next to the chicken on grill
-add dash of garlic on onions (not chicken)
-add chopped tomatoes and grapes on onions
-let it chicken brown, then turn it over
-add some chopped tomatoes on olive oil
-place fruits and vegetables on plate. Add the chicken on top
-Enjoy!
Directions:
- salt and pepper filet mignon and put on grill
--
-add olive oil and julienned onions to separate frying pan
-add salt and pepper
---
-whisk 2 eggs in bowl and add grated cheese
---
-once onions turn a golden brown, add some spaghetti to egg
bowl
-add a little more olive oil to pan and put in spaghetti with
eggs
-sprinkle more grated cheese on pasta, flip
-spread basil pesto and sundried tomato pesto on plate
-cut a wedge of spaghetti pie and place on top
-place your filet mignon on piece of pie, enjoy!
Directions:
-salt water, boil spaghetti
--
-add olive oil to separate pot
-add diced garlic and cracked black pepper
-when the garlic is garlic brown
-add cup of tomato sauce
-add grated cheese at the very end
--
-add olive oil and basil pesto to spaghetti in bowl
- plate spaghetti & pour marinara sauce on top
-Enjoy!
Gluten
Free Chocolate Brownies w/ berry syrup
Ingredients:
-Better Batter mix
-2 eggs
-water
-oil
Directions:
-mix ingredients
-bake at 350 degrees for ½ hr
Sauce:
-1 cup orange juice
-berries- blueberries, raspberries
-agave syrup
-2tsp?corn starch
Directions:
-In pot, boil orange juice
-add berries
-add agave syrup
-stir in cornstarch
-let it thicken, not too much
-pour onto brownie, enjoy!
Directions:
-sprinkle herbs and salt on both sides of chicken
-place chicken on grill for about 10 minutes each side
-place chicken on plate, coat creamed honey
-Enjoy!
1306
Chef Joe’s Bellini and Duck
Ingredients:
-Brussel Sprouts
-Olive Oil
-Baby Corn
-Duck
-Butter
-Salt
-Pepper
-Artichoke hearts
-Ployes Mix
Directions:
-Put olive oil in heated pot
-place a litte duck fat in the pot
-Cut brussel sprouts in half, place in pot
--add wad of butter in pot, and let it melt on slow cook
-Once the brussel sprouts are al dente, add in onions, salt
& pepper
-When onions are caramelized, add in artichoke hearts and cut
up mushrooms
-Crack some black pepper and toss the vegetables
-Once done cooking, add to plate
---
-Place some baby corns on the grill (still in husk)
---
-carve duck breast to liking, place on cutting board
-trim the breast, score the fat lightly
-salt both sides and place it skin side down in frying pan (no
oil)
-Once cooked, flip to other side
-Add 4 tbsp Butter, take some of the duck fat from pan and baste
the duck
-Add a little duck fat and olive oil to pan and let it render
-Once grilled, de-husk corn and add it to the oil
-Cook duck to your liking, then add to plate (add corn if you
wish)
---
-In separate frying pan, add butter
- Squirt a small circle of Ployes Mix, add some black pepper
on top
-Flip it once it starts to bubble
-Once bellini is cooked to golden brown, place on plate
Enjoy!
Directions:
-Boil Pasta
---
- Place Olive oil in Frying Pan
- Salt chicken breast, add to pan
- Cook on low heat
-Flip when ready
-Add a little olive oil and 1tbsp butter, and baste the chicken
with the oils
-Once cooked, glaze 1tsp creamed honey over top of chicken
-Add to plate
---
-Add Olive Oil to pot
- Add baby heirloom tomatoes (make sure flame is not too high)
-Add chicken stock, let it simmer for a few minutes
-Add a splash of tomato sauce
-Add cracked black pepper
-Once the tomatoes start to break, take off fire and too plate
--
-In separate frying pan, add a little olive oil and a drizzle
of chicken stock
-Add pureed garbanzo beans
-Add noodles and 1 tbsp Basil pesto and stir everything together
-Plate when ready
Enjoy!
Directions:
-Brush Oil/scallion mix onto Steak and place on grill
-Add some sea salt and cracked black pepper on the steak
-Flip steak once cooked, don’t criss-cross lines on same
side
-Plate once it is cooked to your liking
--
Mushroom Steak sauce directions:
-pour olive oil in heated pan
-add chopped onions and crushed garlic, let them brown
-Add mushrooms and toss
-Add a handful of raisins & ½ cup beef stock
-coat 1 tbsp. Of butter in flour and add to pan
-Once butter is melted, take off fire
-drizzle mushroom sauce over steak
Directions:
-Add olive oil to heated pan (be heavy on the oil)
- smash and smear the garlic and add to sautée pan
-Add onions, let it carmelize
-Cut off sides of zucchini, not going too far into the core
-Throw away core and chop the sides into small bite size pieces
- Once garlic is browned, add in zucchini pieces
- toss vegetables and add a little black pepper
-slow cook the vegetables
- Stir in about ¼ cup tomato sauce and ¼ cup salmon
spread
-let it slow cook
-Add grated cheese to thicken
-Plate and place Steak on top
Bean
Side Dish
Ingredients:
-olive oil
-onion
-crushed garlic
-chopped carrots
-baby heirloom tomatoes
-Kidney & Northern beans
-Pomi strained tomato sauce
-chicken stock
-pepper
--
-Boil, drain and chill beans in separate bowls
--
-In separate pot, add olive oil, onions, and crushed garlic
-chop carrots and add to pot with tomatoes
-Let the vegetables brown before adding next ingredient
-Add ¼ cup Pomi strained tomoatoes
-Add ½ cup beans
-Add ½ cup chicken stock & cracked black pepper
-Once cooked, take off fire and place in casserole dish
Enjoy!
Broccolini
Side Dish
Ingredients:
-Olive Oil
-Garlic
-Salt
-Pepper
-Broccolini
-1 tsp water
Directions:
-Pour a little olive oil, garlic, salt and pepper into frying
pan
-Add in broccolini
-Sautee and wilter for a few minutes (don’t over cook)
-Add 1 tsp water
Enjoy!
Directions:
-Boil Pasta
---
Mix & Bake biscuits according to directions on box
---
-Pour some olive oil into hot pan
-Cut up sausage into bite size pieces, place in pan
-Let it color a little, then stir in ¾ cup of Lentils
-Add nuts and raisins, toss
- Pour in chicken stock
-Let it cook for a few minutes
-Stir in crushed tomatoes
-Add onions, toss in sauce, cover pan
-Once beans, lentils and onions are cooked add ½ Pasta
to pan (Make sure sauce does not dry out)
-add balsamic vinegar, stir
-Serve the lentil dish in casserole dish
---
-Slice steak into four pieces, place on grill
-Cook to your liking
---
-Add biscuits and gravy to plate
-Place marinated steak slices on gravy on plate
-Enjoy!
Directions:
-Boil Pasta (~9 minutes)
-smash garlic and place into hot pan
-drizzle olive oil over garlic in pan
-add broccoli spears to pan, sprinkle some salt on top
-pour ¼ cup chicken stock, then cover pan
-After 5 minutes, toss broccoli and cover again
-Broccoli is ready when you’re able to mash it with a
spoon (Florets should come right off, might have more difficulty
with stalk)
-Use whisk to mash broccoli
---
-Whisk eggs in separate bowl
-Add grated Parmesan cheese
-Add pinch of salt
---
-Pour the egg mixture into broccoli sauce
-Be sure to mix fast, you do not want an omelet consistency
-Add pasta, toss
-Add a little olive oil
-Once eggs are cooked, plate
-Enjoy!
Directions:
-In pot, add ¾ cup heavy cream & melted chocolate
-Whisk on medium heat to a thin consistency
-Pour into mug & add one scoop of chocolate ice cream
-Enjoy!
Directons:
-Double boil, using a stainless steel bowl placed on top of
a pot of boiling water
-Place 1 cup chocolate morsels in stainless steel bowl (double
boiled)
-Add some olive oil, stir
-Let it melt to a runny consistency
---
-Place parchment paper on baking tray
-Pick up pretzels with tongs and dip into chocolate sauce (half
way)
-Lay pretzel on parchment paper, chocolate side up
-Place tray in fridge
-Once chocolate has hardened, plate & enjoy!
Directions:
-Pour olive oil on to hot frying pan
-Cut potatoes in half, add to pan
-Sprinkle some salt on top, toss
-Cook until they are crisp and brown
-Once brown, add 5 tbsps Butter
---
-Sprinkle salt and pepper on both sides of steak
-Place on grill
-Cook to your liking
---
- In a bowl, whisk 3 eggs
-Sprinkle salt and pepper on eggs
-Add cauliflower, make sure it is totally coated with the egg
-Dip egg covered cauliflower into bread crumbs
-Place in separate hot pan with olive oil, let it brown
---
-Take the seeds out of the Poblano pepper and remove white membrane
-Mince ½ pepper
-Add olive oil, chopped onions & garlic to hot pot
-When it starts to brown, add minced peppers
- Add beef stock, heavy cream and melted chocolate sauce, let
it cook down
-Add cracked black pepper
---
-Plate steak, cauliflower & potatoes
-Drizzle chocolate mole sauce over steak
-Enjoy!
Directions:
-Glaze the chicken with the spiced oil on both sides & put
on grill
-flip once it has nice grill marks on the side
-Once cooked, dice chicken
--
- Pour spiced oil into heated pan
-Chop Chorizo into bite size pieces and place in pan
- Pour boiled rice into pan with a little adobe and chili powder
-get rice toasted
-Pour in white wine
-Add scallops, mangoes, tomatoes and green peppers
-Chop the salmon and tilapia and add to pan
- drizzle some chopped tomatoes over pan
-Pour in balsamic vinegar and let it cook slowly
-Add in chicken
-Add ½ cup white wine (make sure liquid covers all)
-Place cover on pot, and let it cook
-After 10 minutes, let it air out
-When there is no liquid left at bottom and rice is not overcooked,
it is ready
Plate and Enjoy!
Chicken
Burrito & Guacamole
Ingredients:
-Avocado
-Olive Oil
-Spiced Oil
-Spoonful of chunked tomatoes
-Chicken
-Cilantro pesto
-Tortilla
-Shredded Jack and cheddar cheese
-Tomato sauce
Directions:
-De-pit avocado, scoop center out
- Mix/ crush avocado in bowl
-Add in tsp of spiced oil
-Add chopped tomatoes and mix it all together
--
-Warm tortilla on grill
-
-Coat chicken in olive oil and cilantro pesto and place on grill
-After you flip it, slice chicken into strips and place back
on grill
--
-Place cheese, salt, pepper and a spoon of tomato sauce on tortilla
-Add chicken strips, and roll tortilla
-Add the tortilla to hot skillet with olive oil, seam side down
-Once it seams up, flip and add cheese, cilantro pesto and tomato
sauce on top
Plate and enjoy!
Directions:
-Pour olive oil into hot sauté pan
-Cut elephant garlic in half, place face side down with skin
on
-let it brown, then flip
-place into oven at 400 degree for 10 minutes ?
-take garlic out of skin, place on cutting board
-smash garlic with knife (becomes a paste)
---
-season both sides of beef with salt and cracked black pepper
-place on grill, cook to your liking
---
-pour olive oil into separate frying pan
-Add onions & garlic- let it brown
-Add & Sauté mushrooms
-Once browned, add 1 cup brown gravy to pan
-let it boil
---
-Cut bread in half, toast it on grill (or toaster)
-Spread sundried tomato pesto on each half
-take paste from and elephant garlic and spread on top of pesto
-slice steak and add to sandwich
-pour mushroom sauce on top of steak
-close & enjoy!
Directions:
- Season the steak with salt on both sides
-Place on grill, cook to your liking
---
--Add 1/2 chopped onion to sauté pan with olive oil
-Let it caramelize
-Add in ¼ cup? bleu cheese
-take off fire when you mix (you do not want all the cheese
to melt)
---
-Cut roll in half, spread basil pesto on one half of bread
-Add bleu cheese & onion to sandwich
-When steak is cooked, slice and place on bread
-spread a little horseradish on the slice without pesto
-Close sandwich and enjoy!
Directions:
-Season salmon with salt on both sides
-Place on grill, skin side down
---
-Add olive oil, peppers, mangoes and garlic to hot frying pan
-take the skin off mushrooms and slice it thin, throw it in
pan
-Toss vegetables and let it cook for a few minutes
----
-When salmon is grilled to liking, place into bowl and mix with
salmon spread
-Add salmon mixture with vegetables, toss
---
-Take warm flour tortilla, add shredded cheese
-Take vegetable salmon spread and roll up
-Place seam side down in hot frying pan with olive oil
-Once it is sealed, plate and enjoy!
1312
Gluten Free Apple Cake
Ingredients:
-Granny smith apple
-1/4 cup pineapple juice
-2 Eggs
-1 tbsp dried cherries
-1/2 cup? Sugar
-1 tbspHoney
-Cinnamon
- Gluten Free Better Batter Flour
- ½ cup olive Oil
-dash of salt
-powdered sugar
Directions:
-Grate Apple (with micro plane) to core into bowl
-Add all wet ingredients
-Mix in dried cherries for extra tartness
-Add Sugar, honey and cinnamon
-Mix together, and then add in oil
-Add salt and flour
-Mix to a smooth consistency, then pour into cake pan
-Bake at 375 degrees for about 15 minutes
-check with knife
-When ready, add powdered sugar on top and enjoy!
Directions:
-Pour some olive oil in heated pot
-Add leeks and toss around
-Add cut up beef
-Add beer & balsamic vinegar
-stir in handful of chopped carrots and tomato sauce
-Turn up heat and let it cook
-Stir beef occasionally
-Once cooked, plate in casserole dish
Directions:
-Add butter to hot pan
- Add julienne onions to pan, let caramelize
-toss onions
-once caramelized, take off fire and add cut up bleu cheese
-let the cheese melt into the onion
-mix in tbsp Dijon mustard
-plate on top off bellini
---
-add olive oil to separate frying pan
-squeeze a circle of pancake batter in center of pan
-flip when starts to bubble
-when golden brown, you can plate
Directions:
-Salt potatoes and add basil pesto & olive oil
-toss potatoes so it gets a nice coat, place on grill
__
-Brush tomato pesto on entire piece of chicken
-Place chicken on grill
--
-Cut Zucchini into slices
-brush basil pesto on zucchini slices and sprinkle some salt
-place on grill, pesto side down
Once
everything is grilled, plate and enjoy!
1313
Joe’s Mashed Potato Dish
Ingredients:
-Idaho Potatoes
-1/2 cup soy milk
-sea salt
-1 1/2tbsp dairy free cream cheese
-2 tbsp Chopped garlic
-herbs in oil- oregano, thyme, parsley, sage in olive oil
Directions:
-Cut potatoes & place in pot with a little water
-Submerge potatoes in soy milk
-Add sea salt
-Let liquid simmer out (foaming is natural)
--
-In separate pot pour olive oil and add garlic, let it brown
-Add cream cheese & herbs in oil
-Add in potatoes
-Mash potatoes with whisk or masher
Plate & Enjoy!
Directions:
- Pour olive oil in heated pan
-slice potatoes into thin strips, drain in cold water
-place thin potato strips in frying pan, add salt & pepper
-if necessary add more olive oil (to prevent sticking)
-Flip, once they start getting crispy take off fire
--
-add artichoke hearts to grill
--
-Salt the steak, and add to grill (add pepper if you’d
like)
-Cook to your liking
-Slice steak into small strips
--
-in separate bowl add chopped onions, balsamic vinegar, olive
oil and egg whites
-add heirloom tomatoes and toss in dressing
-add peppers and orange segments
-toss in lettuce
Plate and add crispy potatoes on top
-Take artichokes off grill and add to salad
-Add steak strips to salad
Enjoy!
Caesar
Salad Dressing
Ingredients:
-2 cloves of garlic
-2 Egg yolks
-1/4 cup? Vinegar
-3 tbsp salmon spread
-1/2 tsp salt
-olive oil
Directions:
-Blend garlic and yolks in blender
-Add vinegar, salt and salmon spread while blending
-add olive oil until it gets thick and creamy
Drizzle on salad & enjoy!
Directions:
-Marinade Filet Mignon (in Worcestershire sauce, tequila, bourbon,
mustard, balsamic vinegar, rosemary)
-Cook on grill (to your liking)
--- Caramelized onions:
-Add olive oil and sliced onions to pot
-Season with dehydrated garlic, black pepper & salt
-Toss and let caramelize
-Add red pepper strips & sparkling wine
-Stir in BBQ sauce, balsamic vinegar and cheese
-Let liquid cook down
---
-In separate bowl mix 1 stick room temperature butter and seasoning
-Slice bread in half, spread margarine mix on both sides
-Slice tomato and layer bottom half of sandwich
-Layer lettuce, then take your caramelized onions and pour on
top
-Slice your filet, place on sandwich
-Close, cut in half & enjoy!
Marinade
Ingredients:
-Steak
- Verdi Peach Sparkletini
- Verdi Green Apple Sparkletini
- BBQ sauce
-Spice mix (scallions, jalapenos, chives, red peppers, cilantro)
-Extra virgin olive oil
-Balsamic Vinegar
-Rice Wine Vinegar
-Red Wine Vinegar
-Sliced onions
-Julienne Peppers
-Sliced tomatoes
Directions
-Pour Peach & Green Apple Sparkletini in bowl
-Add bbq sauce, spice mix, olive oil & vinegar. Mix.
-Add Rice Wine & red wine vinegar
-Mix in the onions, peppers & tomatoes
-Submerge your steak in marinade (leave in for no longer than
2 days)
--
-After Marinated place Steak on grill & cook to your liking.
-You can use the extra marinade as sauce
-Enjoy!
Directions:
-Take Marinated steak, place on grill. Cook to liking.
-Take extra marinade and bring to boil in pot
---
-Pour flavored oil into hot pot
-Add onions, let caramelize
-Toss arugala & radicchio into pot
-Sprinkle cracked black pepper on top
-Mix together until leaves wither
-Take off fire & add balsamic vinegar
---
-Cut Flat Bread in half
-Brush Herb Oil on both sides of each half
-Place on grill (create grill marks)
-Add more oil if necessary
---
-Plate flat bread, brush more herb oil for moisture
-Slice steak into thick strips, place on bread
-Add vegetables on top & drizzle marinade on and around
the plate
-Close sandwich and enjoy!
Steak
Pasta Dish
Ingredients:
-Pasta
-Dry Age New York Strip Steak
-Herb Oil
-Salt
-Fresh chopped tomatoes
-Fresh Mozzarella
Directions:
-Boil Pasta
---
-Pour herb oil over chopped steak
-Place steak on grill, sprinkle salt on top
-Cook to your liking
---
-Plate & pour herb oil over cooked pasta
-Toss in tomatoes & mozzarella
-Mix in steak
-Enjoy!
Directions:
-Boil Pasta
---
-Lay saran wrap on counter
-Take chicken off the bone
-Spray baking tray with non-stick spray
-Lay 5 pieces of string on tray
-Take boneless chicken off saran wrap and place on baking tray
lying it on top of string (place dark meat and skin on bottom)
-Layer sliced chicken cold cuts on top
-Spread basil pesto on top of chicken slices
-Layer sliced Black Forest Ham on top
---
Stuffing:
-Place 1 egg in bowl with cooked pasta
-Mix in spice mix, sun dried tomato pesto & green apple
sparkletini
-Grind potato flakes until they are very fine, powder consistency
-Mix in flakes
---
-Take pasta and place in center of chicken (don’t put
too much)
-Sprinkle salt infused with fresh thyme, and cracked black pepper
-Roll chicken carefully and tie each string
-Cut excess string
-Sear chicken in hot pan with olive oil
-Flip once one side is brown
-Place in casserole dish, put in oven
-Cook at 450 degrees for about an hour
---
String Bean Almondine:
-Place Almonds in hot sauté pan with olive oil
-Gently brown them on each side
-Sprinkle some salt and cracked black pepper on top
-Add already boiled Haricot Verts
---
-Plate & cut strings off chicken
-Add String bean almondine on side
-Enjoy!
Directions:
-Boil Gnocchi Pasta
---
-Toast Pine nuts in hot sauté pan with olive oil (be
careful they cook very fast)
-Sprinkle with a pinch of salt and five spice powder
-Once you start to smell the nutty flavor, add spice mix
-Toss, then mix in sun dried tomato pesto and a little more
olive oil
-Add cooked pasta, fully cover in sauce
-Plate & enjoy!
1403
Langoustine Angel Hair Pasta
Ingredients:
-Olive Oil
-Conte’s Margherita Pizza
-Langoustines
-Garlic
-A dash of micro basil nutmeg
-Endives
-Chopped spices (roasted peppers, scallions, shallots, chives)
-Capers
-Roasted red peppers
-1/4 cup clam stock
-Verdi Raspberry Sparkletini
-Angel Hair Pasta
-Basil
-1/4 cup Pomi tomato sauce
-Butter
Directions:
-Cook Margherita Pizza on grill
---
- Boil Angel Hair Pasta
---
-Cut endives in half, place on grill (rounded side up)
-Once there are grill marks, take off grill and chop up
---
-Pour ¼ cup olive oil into hot pan
-Add chopped garlic & micro basil nutmeg
-When garlic starts to brown, add crushed black pepper and chopped
spices
-Add a little olive oil if needed
-Add capers and roasted red peppers
-Deglaze with ¼ cup Raspberry Sparkletini & clam
stock
-Make sure vegetables are submerged
-Turn up heat and let liquid cook down
-Add some basil
-Once liquid starts evaporating, add tomato sauce
-Add endives and 3 tbsp butter to sauce
-When most of the liquid is evaporated, add langoustines
-Once langoustines are warmed, add pasta and toss
-Plate and enjoy with Pizza on the side!
Directions:
-Add ¼ cup Mayonnaise, onions and langoustines to bowl
-Mix around, then add Capers, Basil pesto & Dijon Mustard
-Sprinkle some crushed black pepper and salt
---
-Add langoustine spread to tortilla
-Roll up and place in hot frying pan with butter (seam down)
-When sealed shut, take off fire
---
-Plate micro green in dish
-Drizzle some Olive oil, balsamic vinegar & salt on greens
-Add a few capers and toss
-Cut wrap in half, place on top of salad
-Enjoy!
1404
Joe’s Duck Recipe
Ingredients:
-Duck
-Bacon
-Olive Oil
-Butter
-Salt
-Thyme
-Miniature duck sausages
-Raspberry coulis
-Spice mix (scallions, crushed black pepper, red peppers, red
pepper flakes, herbs)
-Diced apple pieces
-Verdi Raspberry Sparkletini
-Thinly sliced onions
Directions:
-Carve a breast and leg off duck
-Trim the fat, leave red meat
-Score the breast and season with salt
-Pour olive oil and 1 tbsp butter into hot pan
-Place duck in pan (fat side down)
-Add bacon & fresh thyme
-Add 1 more tbsp butter and olive oil and baste duck
-Add a few duck sausages to pan
-Cook until duck skin become crispy, then flip
-Remove breast from pan when done cooking (leg takes longer)
-Baste leg with butter sauce in pan
-Place leg in oven at medium heat (in pan) for 45 minutes
-Once you take pan out of oven, add breast to bring it up to
heat
---
-In separate sauté pan with olive oil, add spice mix
-Sauté and add 1 tbsp butter
-Add diced apples, toss
-Let it caramelize, then add raspberry coulis and sparkletini
-Let liquid cook down a little bit then turn fire off
-Add a few thinly sliced onions
---
-Plate the raspberry sauce, and place the duck leg on top
-Slice the duck breast and place on top
-Add thyme, bacon & sausage from the pan. Add more sauce
if you wish.
-Enjoy!
Directions:
-Boil Pasta
---
-Mix Balsamic Vinegar, Olive Oil & Micro greens in a bowl
-Make sure dressing coats entire salad
-Sprinkle some bleu cheese on top
-Squeeze limes for fresh lime juice
-Sprinkle salt and pepper for extra flavor
---
-Season chicken with salt, place on grill
---
-Plate a chicken breast, add salad on top
-Add pasta mixed with basil pesto in side dish (you can eat
cold or hot)
-Enjoy!
Directions:
-Melt some butter and chocolate (double boil using pot with
boiling water)
-Whisk until runny and completely melted
-Take off fire, crack eggs into chocolate
-Mix flour and sugar in separate bowl
-Add chocolate mix to dry ingredients, whisk
-Fill soufflé cup ¾ , and bake in oven at 375
degrees for ~25 minutes
-Add powdered sugar on top
-Plate & enjoy!
Directions:
-Pour olive oil into a hot pot
-Add fresh thyme along with the chopped veal
-sprinkle some cracked black pepper, stir veal around
-Deglaze with Sparkletini (on high fire)
-Add grilled peppers, 1 tsp sundried tomato pesto, tomato sauce
& mustard
-Let it cook
---
-Boil Pasta
---
-Once cooked, plate pasta
-Add some herb olive oil
-Pour stew on top (be sure to take out thyme sprigs)
-Enjoy!
Directions:
-Brush herb olive oil on veal, place on grill
-Cook to your liking (if you overcook, it becomes chewy)
-Once cooked, brush on some sundried tomato pesto
---
-Mix micro greens together in bowl
-Add olive oil and a pinch of salt, toss
---
-Plate veal, place mixed greens on top of veal
-Add popcorn as a garnish on plate
-Enjoy!
1406
Salmon Bean Dish
Ingredients:
-King Crab legs
-Cannellini Beans
-Olive Oil
-Basil Pesto
-Black Olive spread
-Verdi Peach Sparkletini
-Freeze dried herb de provence
-Crème fresh
-Salt
-1tsp Black Olive spread
-1 tbsp Sundried tomato pesto
-Grilled red onions
-Panko bread crumbs
-Micro greens
Directions:
-Cut the meat out of King Crab Legs
-Chop crab meat and place into beans
---
-Place oil and basil pesto into hot sauté pan
-Take off fire, put bean/crab mix into pan
-Add a little more basil pesto & oil, place back on fire
---
Crust:
-Mix 2 tbsp Crème fresh, salt, black olive spread, sundried
tomato pesto, diced grilled red onions & bread crumbs in
bowl
--- Salmon:
- Take off the skin and season with salt
-Sear fish in pan with olive oil and butter (low heat)
-Flip when one side is seared
-Pour a little oil out of pan
-Deglaze with Peach sparkletini & 3 tbsp butter
-Add some herb de provence
-Smear crust on Salmon, let it cook
-Baste salmon in sauce from pan
---
-Plate crab& beans
-Smear black olive spread on plate for garnish
-Place crusted salmon on top of beans, drizzle liquid from pan
on top if you wish
-Add micro greens on top
-Enjoy!
Directions:
-Cut Chilean sea bass down center, take skin off
-Season with salt and olive oil, place on grill
---
-Boil Pasta
-Once cooked, stir in basil pesto, sundried tomato pesto &
olive oil
---
-In bowl, mix micro greens, olive oil & salt
-Plate Chilean Sea Bass, add micro greens on top
-Plate Pasta in side dish
-Enjoy!
1407
Stuffed Turducken Leg
Ingredients:
-Turkey
-Duck
-Chicken
-Gorgonzola Cheese
-Salmon Mousselline
-Pop corn (Regular & Caramel covered)
-Herb mix (Scallions, black pepper, red & green onions,
yellow, red & green pepper, cilantro, chives, and jalapenos)
-Salt
-Sundried tomato pesto
-Olive Oil
-Pepper
-Micro greens
Directions:
Stuffing:
-Mix and grind popcorn, cheese, salmon mousselline, herb mix,
salt & sundried tomato pesto (best with your hands)
---
-Place turkey leg on plastic wrap
-De-bone the turkey leg
-Butterfly chicken breast and duck breast
-Layer the meat on top of turkey
-Season with salt
-Cut and make a pocket in the center of the mea
-Place stuffing in hole in middle
---
-Lay 3 pieces of butchers twine on cutting board
-Take turkey off plastic wrap, and lay over string
-Close the meat with extra turkey skin, tie string
---
-Pour olive oil, salt, pepper & thyme in casserole pan
-Place tied turkey in pan, season with salt and pepper
-Cook in oven at ____ degrees for 45 minutes
-Once cooked all the way through, cut strings
-Plate on top of micro greens, Enjoy!
Directions:
-Boil Pasta
---
-Pour olive oil into hot pot
-Add spice mix and basil pesto (may have to take off fire in
order not to burn)
---
-De-shell crabs and take out lungs
-Rinse crabs under cold water, then place in pot
-Raise fire and deglaze with sparkling wine and clam stock
-Add tomato sauce, salt & pepper
-Cook for ½ hour (don’t want the sauce to be too
thick and soupy)
---
-Plate pasta, add crabs on top
-Pour extra sauce on top if you wish, Enjoy!
Fresh
Crab Salad
Ingredients:
-Fresh crabs
-Micro greens (baby red oak spinach, cucumber leaf, pea shoots)
-Olive oil
-Lemon Juice
-Salt
-Pepper
-Balsamic Vinegar
Directions:
-In bowl, Mix micro greens, olive oil & balsamic vinegar
---
-Dress crabs in vinegarette (lemon juice, olive oil) salt &
pepper
-Place on grill (meat side down)
-Let it cook for a few minutes, flip once each side has color
-Once cooked to your liking, add crab to salad (with shell or
without)
-Enjoy!
1408
Cold Pasta with Grilled Tomatoes
Ingredients:
-Olive Oil
-Salt
-Pepper
-1/2 white onion
-Garofalo Pasta
-Sliced tomatoes
-Balsamic Vinegar
-Sun dried tomato pesto
-micro basil (infused with cilantro)
-2 tsp cinnamon
-Fava beans
-Sliced radish
Directions:
-Heat water & boil pasta (don’t go al dente for cold
pasta)
-Place sliced ripe tomatoes in separate bowl
-pour some fresh, cold olive oil over tomatoes
-sprinkle some salt and pepper, and toss the tomatoes
-place on grill, skin side up
--
-Once cooked, drain pasta & run cold water over it for a
few minutes, then strain
--
-Take bowl with leftover tomato juice and oil, add balsamic
vinegar
--
-heat frying pan, add olive oil
-julienne ½ white onion, place in pan and submerge in
oil
-let it brown/ caramelize
-add cracked black pepper and about 2tbsp sun dried tomato pesto
- take off fire, add to bowl with tomato juice
-add a few micro basil leaves and toss around
-add cinnamon, stir
-add pasta,mix until sauce is evenly distributed
-plate and add cold, cooked fava beans
-decorate with a few radish slices
- lastly, add tomatoes from grill to plate
Enjoy!
Amatriancia
Ingredients:
-Olive Oil
-Angel hair pasta
-Pomi tomato sauce
-1/4 cup? chopped Ham (deli & tavern)
-1/4 cup? Chopped apple smoked bacon bits
-Verdi Green Apple Sparkletini
-chopped onions
-a few micro basil leaves
-sundried tomato pesto
-fresh chopped tomatoes
Directions:
Boil Pasta (~6 minutes)
--
-Pour Olive Oil into heated sauté pan
-Add chopped onions to hot oil
-Add chopped ham and apple smoked bacon to pan
-Let it cook
-Add micro basil leaves to pan
-Sprinkle black pepper and 3 tsps sun dried tomato pesto
-Add tomato sauce to your liking
- Deglaze with 3/4 cup Sparkletini, stir
-Add fresh chopped tomatoes
-Take pasta, and add to pan, let it soak up the sauce
-Plate, add cracked black pepper & micro basil for décor
Enjoy!
Directions:
-Pour Olive Oil on Hot Pan
-Spread basil pesto mixed with parmesan cheese on one half of
bread
-spread black olive spread on top of basil pesto
-on other half of bread, spread sun dried tomato pesto
-sprinkle a little salt and asiago cheese evenly on each half
-close sandwich and put bread in oil (in pan) on low heat
-place a pot with water on top of sandwich to press it down
-flip sandwich once it is golden brown and flat on one side
-Once ready, plate and slice in half
-Mix sun dried tomato pesto with hot oil from pan
-Drizzle the oil mixture on sandwich for extra flavor
-Garnish with micro greens
Enjoy!
Directions:
-place Onions in hot sauté pan with olive oil
-add peppers, toss and let it wilter
-add artichoke puree, mix around
-add eggs, let it cook- (don’t scramble)
-flip like an omelet
---
-Take olive oil or butter and spread on each half of bread
-once cooked, cut omelet into squares and place on top of bread
-close sandwich, plate, enjoy!
Shrimp
Roll
Ingredients:
-3 tbsp crème fresh (mayonnaise/sour cream mix)
-shrimp
-salt
-pepper
-olive oil
-honey olive boule bread
- 1tbsp cajun seasoning (chili pepper, cayenne pepper, nutmeg)
-1 tbsp Fresh grilled herbs (scallions, red pepper, a pinch
of jalapeno, cilantro, thyme)
-1 tsp brown mustard
-Pommery mustard Japanese bread crumbs (panko)
Directions:
- Sprinkle salt, pepper and drizzle a little olive oil on shrimp
-Toss and place on grill- don’t over cook
--
-Mix crème fresh, Cajun seasoning, fresh grilled herbs,
salt & mustard in bowl
-Sprinkle in some bread crumbs
-Add grilled shrimp to bowl, toss and distribute sauce evenly
-Should be a creamy consistency
-Add shrimp in sauce to bread, and close sandwich
Enjoy!
Directions:
-Place sliced vegetables in bowl
-Season with salt, balsamic vinegar, 2tbsp herb oil
-Toss and place vegetables on grill (be aware they have different
grill times)
-Crack a little black pepper on top of vegetables
--
-In separate bowl, add crème fresh, a splash of balsamic
vinegar- mix together
-cut roll in half and spread mixture on each side of bread
---
-Once vegetables are done grill, put on plate
-Brush herb oil lightly over vegetables (for extra flavor)
--
-Place vegetables on bread
-Close sandwich, Enjoy!
Directions:
-Marinate Steak for 48 hrs in plastic bag (bbq sauce, balsamic
vinegar, oil, salt, pepper, scallions, chives, orange juice)
-Place steak on grill, cook to your liking
-Once done cooking, slice steak against the grooves
---
-In separate bowl, add olive oil & balsamic vinegar
-Dip mushrooms into oil and vinegar, be sure to coat entire
mushroom
-Sprinkle some salt, then place on grill
-Once cooked, slice mushrooms
---
-Cut roll in half, add sliced steak and mushrooms
-Add grilled red onions and tomatoes on top
-Drizzle a little olive oil on top
-Sprinkle micro greens and cheese on top
-Close sandwich and enjoy!
Salmon Burger
Ingredients:
-Salmon (tail)
-Olive Oil
-Salt
-Scallions
-Leeks
-Verdi Green Apple Sparkletini
-Butter
-Bread Roll
-Sundried tomato pesto (with hot cherry peppers)
-Mayonnaise
-Spinach
-Tomatoes
Directions:
-Place salmon into hot pan with olive oil
-Season with a pinch of salt
-Add handful chopped scallions and leeks
-Pour in ½ cup sparkletini
-Let it cook for a few minutes
-Add 3 tbsp butter to pan
-Glaze the fish with the butter sauce in the pan
---
-Cut roll in half
-Spread sundried tomato pesto on one half, and mayonnaise on
the other
-When salmon is done cooking, place on sandwich
-Add spinach and tomatoes
-Close sandwich and plate
-Pour left over butter/wine sauce from pan into small dipping
bowl
-Drizzle on sandwich if you desire, Enjoy!
Directions:
-Filet & de-bone trout
-Use ring cutter, and cut even shapes of fish
---
-Slice pear thin
-Use ring cutter, cut even shapes of pear
---
-Layer circles of Trout & pear on top of each other (alternating)
-Place micro greens on top as garnish
-Add a few Faba beans to plate
-Pour tangerine sauce onto bottom of plate
-Add droplets of chili oil into sauce
-Decorate with orange segments
-Enjoy!
Directions:
-Sauté beans in hot pot with olive oil
-When they start to sizzle, add Beef Jus. Let it cook down.
-When ready, mix in mushrooms
-Add 3 tbsp butter, mix to a soupy texture
---
-Slice salmon very thin (must be able to roll)
-Season with salt, herbs and dijon mustard
---
-Add spinach to separate pan
-Toss and let wilted
-Add wilted spinach leaves to center of Salmon
-Roll Salmon, and cut to your liking
---
-Lay out potato slices in a square formation (Large enough to
wrap salmon)
-Place rolled salmon in middle of potatoes, and wrap the fish
entirely
---
-Add oil to hot frying pan
-Add potato wrapped salmon, seam side down
-Season top with salt
-Flip when seam is sealed
-Add sliced vegetables to pan
-Flip, season other side
-Cook fish to liking
---
-Plate beans, add salmon wrap on top
---
-Deglaze vegetables in pan with Verdi Sparkling wine
-Add 2 tbsp butter, let it cook down
-Place vegetables on plate
-Add micro greens for color & décor
-Enjoy!
Directions:
-Place seafood sausages on grill
---
Caponata:
-Pour olive oil into hot pan
-Chop eggplant small and add to pan
-Add leeks, onions & salt. Toss.
-When vegetables start to brown, add sliced garlic
-Mix in balsamic vinegar, diced caper berries, red wine vinegar,
Agave nectar & tomato pesto
-Stir & add roasted tomato, diced tomatoes & peach sparkletini
-Crack Black pepper over top
-Let cook for 25 minutes, should not be runny
--- Salmon roast:
-Take 3 pieces of string
-Place salmon on top of string
-Spread mushroom slices,thai salt and salt on fish
-Roll the salmon and tie the three strings around the fish (cut
excess string off)
-Salt and pepper all sides of Salmon
-Place fish in hot pan with olive oil, Sear fish on all sides
-Get rid of excess oil from pan
-Deglaze with Peach Sparkletini
-Once salmon is cooked, cut off string
---
-Shock vegetables in boiling water (for short amount of time)
-Place in pot with garlic oil until cooked
---
-Plate
Caponata and add vegetables on top
-Place Salmon roast on top
-Garnish with micro greens
-In
another plate, place seafood sausage on top of caponata
-Garnish with micro greens
-Enjoy!
