Chef Dad

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Serves 4-6

Ingredients

1 each Pork tenderloin

2 Tbsp fresh Italian parsley

1 Tbsp roasted fennel seed (ground)

1 large shallot, minced

1 clove garlic, minced

Zest of 1 orange

Segments of 2 oranges

Remaining juice of oranges

2 oz. fresh arugula, roughly chopped

1oz. white wine

1 oz. chicken stock

2 Tbsp butter

1 oz olive oil

Salt and pepper to taste

Method

Place pork tenderloin on cutting board

Using sharp knife remove silver skin

Season pork with orange zest and salt and pepper

In large skillet heat olive oil over high heat

Sear pork in skillet until golden brown on all sides

Add shallots and garlic to pan and place pork in 350 degree oven

Roast for 15 minutes or until pork reaches temperature of 130 degrees (medium)

Remove pork from pan and place on platter to rest

Return pan to stove

Add orange juice and white wine and reduce over high heat

Add white wine and reduce

Add chicken stock and reduce

Add arugula and wilt in pan

Add butter, parsley and swirl in pan till melted

Add orange segments and slightly warm

Season if necessary

Slice pork and arrange on plates

Evenly top pork with sauce

Service with grilled asparagus if you desire!

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Serves 4:

Ingredients:

1 lb. organic whole wheat pasta

1 ½ cp of arugula or spinach

1 small tub of crimini mushrooms (cleaned and quartered)

1 each roasted red pepper (julienned)

¼ cup fresh chopped basil

Zest of 1 Lemon

2 cloves fresh garlic (minced)

1 large shallot (sliced thinly)

4 Tblp. EVOO

½ cup fresh grated parmesan or romano cheese

Salt and Pepper to taste

Optional: 1 lb chicken breast can also be used

Method:

Bring large pot of water to boil and season with salt and 1 Tblp. Of EVOO

When water is boiling, add pasta and stir.

Cook for at least eight minutes over high heat.

While pasta is cooking, place large sauté pan over high heat and add 1 ½ T olive oil.

Add crimini Mushrooms, season with salt and pepper and Sauté for 2 minutes.

Add shallots and Garlic and sauté until mushrooms are tender.

Remove from pan and reserve.

When pasta has cooked till tender, thoroughly drain and return to pot

Add mushroom mix, roasted red pepper, arugula or spinach, lemon zest and fresh basil to pasta in pot.

Completely toss mixture and season with salt and pepper.

Arrange on platter and drizzle remaining olive oil on top and garnish with parmesan cheese.

Enjoy!!!

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Serves 4 happy people

Ingredients:

Crepes

1 cup all purpose flour

2  whole eggs

1 cup half and half

¼  tsp. salt

2 tblp. melted butter

Warm marinated strawberries

1 pint fresh strawberries

1 tblp. brown sugar

1 tblp. honey

1 tblp. butter

1 tsp vanilla extract

Zest of one orange

1 cup whipped fresh heavy cream

Powder sugar to sprinkle

Crepes:

In blender combine flour and eggs and mix until incorporated

Add half and half, salt and melted butter

Pour thru strainer into container and allow to rest in refrigerator for 30 minutes

Heat small 8” Teflon coated pan over medium heat

Lightly coat pan with cooking spray

Ladle into pan 1 oz of crepe mix and swirl pan until bottom is completely coated

Place over fire and cook until edges just start to brown.

Flip crepe and cook for 1 minute on other side.

Remove from pan and place on platter and keep warm

Repeat process until all batter is used

Layer crepes with pieces of wax paper in between to avoid sticking

Strawberries:

Wash and dry strawberries on with paper towel

Using paring knife hull the stem of strawberry off

Cut strawberries in half

In medium skillet, heat butter, honey and brown sugar until incorporated

Add vanilla and orange zest.

Add strawberries and warm completely

Remove from heat and keep warm

Fold Crepes into quarters and arrange on platter

Gently spoon warm crepe mixture over crepes

Garnish with fresh whipped cream and sprinkle with powder sugar

Because “somebunny” loves you!

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Ingredients

20 oz Bittersweet Chocolate

16 ¼ oz Heavy Cream (1)

5 oz Sugar

5 oz Water

½ tsp. Cream of Tartar

16 ¼ oz Heavy Cream (2)

1 Tblsp. Vanilla Extract

¼ cup Godiva Chocolate Liqueur

Method

Chop chocolate and place into stainless steel bowl

Bring large pot of water to simmer

Place bowl over pot and melt chocolate

In separate pot combine sugar and water and cook until caramel in color

Slowly add cream (1) and whisk together.

Add vanilla, Godiva

Combine caramel with melted chocolate in one bowl

Whip remaining heavy cream (2) with cream of tartar until stiff peaks form

Whip 1/3 of mixture into cooled chocolate/caramel mixture

Fold remaining heavy cream into mixture

Place mousse into shallow pan and cool overnight in refrigerator

Serve with warm fruit compote and toasted crumbled pecans.  Enjoy!

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Stuffed  Roasted Chicken

Ingredients:

1 Each Whole Chicken

½ Cup Goat Cheese

1/8 Cup Chopped Sun Dried Tomato

1 Tblp. Fresh Chopped Italian Parsley

1 Tblp. Fresh Chopped Basil

2 Each Andouille Sausages

½ Small Minced Red Onion

2 Cloves Minced Garlic

½ Cup Panko Bread Crumbs

1 Ounce Olive Oil

Salt And Pepper To Taste

Method:

Place whole chicken on cutting boards and using sharp knife remove breast and leg in one whole piece, keeping skin intact.

Place half chickens on platter and reserve.

On clean cutting board cut andouille sausage into medium dice

Place sausage into skillet with ½ oz.olive oil and cook until crisp

Remove from pan and sauté onions, garlic and sun dried tomato for 3 minutes

Add sausage back to pan and sauté for 1 minute.

Remove from pan and cool.

In medium bowl combine cooled sausage mixture with remaining ingredients

Season to taste with salt and pepper

How to Stuff the Chickens:

Lay half chickens on tray lined with paper towel. (paper towel helps secure chicken from sliding)

Evenly divide the filling between the two half chickens.

Roll half chickens into shape of log.

Very important to keep filling inside of chicken.

Tie half chickens with white cooking twine to retain shape.

Heat remaining olive oil in skillet and season chicken with salt and pepper.

Place in skillet and brown on all sides over medium high heat.

Place skillet into preheated 350 degree oven and roast until internal temperature reaches 155 degrees.

Remove from oven and allow resting for 5 minutes before slicing.

Serve with either steamed green vegetables or small tossed salad.

“NOW THAT’S A SPICY MEATBALL”

Yield: 4-6 people

Ingredients for Meatballs

1 lb. ground beef from the chuck

1 lb. ground pork shoulder

1 lb. ground veal

5 cloves minced fresh garlic

½ tblp. red chili flake

1 tblp. chopped fresh oregano

2 tblp. chopped fresh basil

1 tblp. chopped fresh italian parsley

½ cup fresh grated parmesan cheese

6 slices of very good white bread (buy at the bakery)

½ cup half and half

salt and pepper to taste

2 oz e.v.o.o.

Marinara Sauce

2 large cans chopped tomatoes

1 small red onion

2 cloves minced garlic

3 tblp. fresh basil

2 small cans tomato juice

salt and pepper to taste

Method:

Place ground meats into large kitchen bowl

Add garlic, herbs, chili flake and cheese to mixture

Place bread on cutting board, remove crust and cut into large dice.

in separate bowl, combine bread and half and half and mix very well until meal consistency

Add to meat mixture.

Season to taste with salt and pepper

Form mixture evenly into meatballs

In large skillet heat oil and brown meatballs on all sides in batches if necessary.

When browned, remove from pan and place on plate lined with paper towel.

Add onions and garlic to pan that meatballs where browned in and saute over medium Heat until translucent.

Add tomatoes and juice and bring to simmer

Add meatballs to pan and cover

Place in 325 degree oven and bake for 15 to 20 minutes

While baking, gently rotate meatballs in sauce

Remove from oven and season sauce with salt and pepper if necessary.

Serve with your favorite cut of pasta. Enjoy!

An easy dessert recipe for those you love!

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Ingredients

20 oz Bittersweet Chocolate

16 ¼ oz Heavy Cream (1)

5 oz Sugar

5 oz Water

½ tsp. Cream of Tartar

16 ¼ oz Heavy Cream (2)

1 Tblsp. Vanilla Extract

¼ cup Godiva Chocolate Liqueur

Method

Chop chocolate and place into stainless steel bowl

Bring large pot of water to simmer

Place bowl over pot and melt chocolate

In separate pot combine sugar and water and cook until caramel in color

Slowly add cream (1) and whisk together.

Add vanilla, Godiva

Combine caramel with melted chocolate in one bowl

Whip remaining heavy cream (2) with cream of tartar until stiff peaks form

Whip 1/3 of mixture into cooled chocolate/caramel mixture

Fold remaining heavy cream into mixture

Place mousse into shallow pan and cool overnight in refrigerator

Serve with warm fruit compote and toasted crumbled pecans.  Enjoy!

(more…)

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Ingredients:

4 large Idaho potatoes

1 lb.  ground chorizo sausage

½ bunch green scallions

¼ lb white cheddar cheese

¼ lb fresh goat cheese

½ gallon vegetable oil

Zest of ½ lemon

2 tblsp fresh chopped cilantro

How to prepare:

Wash and peel potatoes

Slice with either mandolin or sharp knife into 1/8” rounds. Reserve in bowl with cold water

Place ground chorizo in skillet and over medium heat cook for 3-4 minutes

Drain fat from meat and reserve

Chop scallions finely and reserve

Shred cheddar cheese and reserve

Allow goat cheese to come to room temperature

In large heavy bottom pot heat oil until 325 degrees

Drain potatoes from water and thoroughly dry with towel

Cook potatoes in oil in small batches until golden brown

Remove from oil and place on tray with paper towel

When all potatoes are cooked, layer in baking dish.

Evenly spread chorizo over potato.

Top with shredded cheddar, goat cheese, scallions, and lemon zest.

Place in oven under broiler until all the cheese in melted and gooey!

Garnish with chopped cilantro and enjoy the game!

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1 lb. fresh white fish (snapper, grouper or flounder)

1/2 lb. rock shrimp

1/2 lb. bay scallops

5 cloves garlic

1 small red onion

1/2 red bell pepper

1 TBSP fresh cilantro

1 TBSP fresh mint

1 Serrano pepper

Zest and juice of 6 oranges

Zest and juice of 2 limes

1 oz. extra virgin olive oil

Salt and pepper to taste

Cut white fish into 1×1 chunks and reserve. Rinse and pat dry rock shrimp and bay scallops and then combine with white fish.

Slice red onion and garlic into very fine slivers and place in a separate bowl. Add finely diced red pepper. Add chopped cilantro and mint to bowl. Remove seeds and mince Serrano pepper. Add to bowl.

Add zest and juice of limes and oranges to bowl. Add olive oil and season to taste with salt and pepper.

Pour this mixture of seafood and mix gently. Allow to marinate in the refrigerator for 2 hours minimum. Re-season with salt and pepper if necessary.

Note: Ceviche is best served with fresh fried corn tortilla chips, avocado and shredded romaine lettuce.