Online Recipes

Truffle Potato Soup

Truffle Potato Soup

Makes 1 and 1/2 gallons

  • Peeled and 1/4ered potatoes 6#
  • Chicken stock 1 ½ gallons or to cover

Method:

  1. Cook until potatoes are done
  2. Puree smooth and cool until ready to reheat

To Reheat:

  • 6oz of soup
  • 2oz of heavy cream
  • 1/4oz white truffle oil
  • Season with salt and white pepper

Method:

  1. Heat and check consistency
  2. Taste and adjust
  3. Bowl up
  4. Garnish with fresh chives and crème fraiche

Thousand Island Dressing

Thousand Island Dressing

Makes 2qt

  • Mayonaise 1qt
  • Chili Sauce 1qt
  • Heavy Cream ¼ cup
  • Pickle Relish ½ cup
  • Lemon Juice TT (3oz)

Method:

  1. Mix all ingredients together
  2. Taste and serve

Sautéed Oysters

Sautéed Oysters

  • Shallots…1oz.
  • Country Ham…1.5 oz.
  • Wild Mushrooms…1.5oz.
  • White Wine…1 oz.
  • Liason…3 oz.
  • Spinach…1 oz.
  • Oyster (selects)…5 each

Method:

  1. Using a sauté pan on high heat, you first start with the shallots and white wine.
  2. Let the wine reduce by half and add liason (egg yolks and heavy cream), mushrooms, and country ham.
  3. When the liason is “nape” consistency, add the spinach and oysters.
  4. Sauté until the oysters are translucent, season with salt and pepper, and serve over grilled Tuscan bread.

Roasted Tomato, Corn and Boiled Peanut Salad

Roasted Tomato, Corn and Boiled Peanut Salad

Makes 10 portions

For the Tomatoes: 5 each

  • 1 cup olive oil
  • ½ cup balsamic vinegar
  • 10 cloves garlic mashed
  • 3 ea shallots minced
  • 1 bu Basil ( chopped )
  • 1 bu Parsley (chopped )
  • 1 bu Chives ( chopped )
  • Salt and Pepper to taste

Method:

  1. Wash, core and cut tomatoes into 1/8’s.
  2. Make the marinade:
  3. Taste the marinade and adjust the seasoning.
  4. Marinate the tomatoes over night.
  5. Remove from the marinade (save for another day or strain and use as a dressing). On a ½ sheet pan with a roasting rack, place the tomatoes skin side down on the roasting rack with the sheet pan underneath.
  6. Place in a 200 degree pre-heated oven and roast until the tomatoes are a quarter of the size. Be careful not to burn.

For the Corn: 3 ea

  • For the dressing: 1 ½ qt
  • 1 cup chopped parsley
  • 1/3 cup fresh lemon juice
  • ¼ cup tarragon vinegar
  • 1 qt Hellman’s mayonnaise
  • 2 cups sour cream
  • 6 ea cloves garlic (minced )
  • 3 ea fillets anchovy ( paste )
  • ¼ cup chives
  • TT Salt and pepper

Method:

  1. Shuck, rinse off the corn silk.
  2. Rub with olive oil salt and pepper
  3. Either grill until charred on all sides or use your broiler on high or your gas burner.
  4. When corn has cooled, remove from the cob and set aside.

For the Peanuts: 2#

  1. Buy green peanuts, cover with water season with 3 oz of salt and ½ # of either bacon or ham hock which ever you have available.
  2. Bring to a boil and cook until tender, which will take between 3 and 5 hours.
  3. Let them cool in the water, and then remove from the water and shuck.
  4. When finished shucking set aside in your refrigerator.
  5. Chop all the herbs, juice the lemons, chop garlic, make the anchovy paste.
  6. Mix all ingredients together and taste, adjust seasonings.

To assemble the salad:

  1. Mix the corn, peanuts and tomatoes together.
  2. Add enough dressing to just bind the ingredients together, season with salt and pepper, taste and adjust.
  3. Garnish with picked herbs 1 oz of these herbs combined parsley, tarragon, chive sticks, chervil.
  4. Plate and serve.

Liason

Liason

  • 1 qt Heavy cream
  • 4ea egg yolks

Method:

  1. Heat the cream to a simmer and remove from the fire, separate the yolks from the whites.
  2. Whip the yolks.
  3. Temper the yolks with a little hot cream and whisk constantly.
  4. Add rest of cream while whisking and put the pot back on the stove heat just long enough to allow the yolks to thicken the cream.
  5. Remove the pot from the stove, strain, chill and set aside until ready to use.

Green Goddess Dressing

Green Goddess Dressing

yield 3 cups

  • ½ cup Parsley chopped
  • 2 oz fresh lemon juice
  • 1 oz tarragon vinegar
  • 2 cups hellmans mayonnaise
  • 3 ea cloves garlic minced
  • 1 ½ fillets anchovy mashed
  • 1 oz chives minced
  • 1 tsp kosher salt
  • black pepper to taste

Method:

  1. Wash and chop your herbs and then add the rest of your ingredients
  2. Whisk until all incorporated
  3. Taste adjust and refrigerate until ready to use.

Duck Confit

Duck Confit

  • 2# duck leg and thigh
  • 21/2 tbls kosher salt
  • 1ea Bay leaf
  • ½ bunch Fresh Thyme
  • 3 ea cloves garlic
  • 3ea shallots cut in ½
  • 4# duck fat

Method:

  1. Mix all ingredients except duck fat and coat the raw duck.
  2. Marinate for 24 hours
  3. Melt duck fat and add the marinated duck, cover with foil and cook at 250 degrees for 2 and ½ hours or until the leg meat pulls away from the bone.
  4. Remove from oven uncover and place in the refridgerator.
  5. Cool over night, when ready to use, sear in a hot pan with olive oil and put in 350 degree oven until hot.

Crème Brulee French Toast

Crème Brulee French Toast

10-14 portions

  • 20-28ea Thick sliced Texas toast
  • 1/2# sugar
  • 8ea egg yolks
  • 3ea vanilla beans
  • 2 cups heavy whipping cream
  • 1 cup whole milk

Method:

  1. Split the vanilla beans length wise and scrape the seeds out reserving the pods.
  2. Whisk together egg yolks, sugar, and vanilla beans along with the pods. Slowly whisk in cream and milk.
  3. Put mix in a plastic container and let sit for 24 hours.
  4. Strain through a sieve, skim off the foam and stir with a rubber spatula to evenly distribute the vanilla bean seeds.
  5. Pre-heat your skillet on medium heat, add vegetable oil just enough to coat. When the oil is hot dip your Texas toast in the custard mixture on both sides then put on the skillet.
  6. Brown both sides remove from the skillet to the plate and serve.

Collard Greens

Collard Greens

  • Collard Greens 1 case/cleaned and washed
  • Ham Hock 5 each
  • Bacon 2#
  • Onion (julienne) 6 each
  • Apple Cider Vinegar 4 ¼ Cup
  • Tabasco ½ bottle
  • Salt/Pepper to taste
  • Water ½ Pot (enough to cover greens)
  • Sugar 1 ½ cups

Method:

  1. Bring water, meats and seasonings to a boil in a large pot
  2. Tear or cut greens to desired size
  3. Reduce heat to medium
  4. Add greens and simmer until tender (approx. 1 hour)

Chocolate Pate

Chocolate Pate

Makes 20 portions

  • 4.5# chipped chocolate
  • 1qt heavy cream
  • 1/2cup orange liquor
  • 2# sweet butter
  • ½# sifted confectioners sugar
  • 16 ea egg yolks

Method:

  1. In a large mixing bowl combine chocolate, cream, and liquor then put over a double boiler.
  2. Stir with a whisk occasionally until chocolate is melted.
  3. Slowly mount in butter and then wisk in sugar until there are no lumps.
  4. Last temper in egg yolks and pour either into your mold or chill until hard and make truffles.

Braised Pork Cheek Gumbo

Braised Pork Cheek Gumbo

  • For the cheeks: 20 ea for 10 people 2ea per person
  • 20 pork cheeks
  • 1ea onion
  • 2 stalks celery
  • 1 red pepper and 1ea green pepper
  • 5 cloves garlic (mashed)
  • ½ cup balsamic vinegar
  • 1 qt chicken stock
  • 4 tbls tomato paste
  • Salt and Pepper to taste
  • 4Tbls olive oil

Method:

  1. Heat the olive oil until you reach the smoking point.
  2. Season your cheeks with salt and pepper and sear in the oil.
  3. Remove the cheeks and set in a roasting pan.
  4. Then add the onions, celery, garlic, cook until tender
  5. Add tomato paste and cook for 1 minute then add the balsamic vinegar.
  6. Add the chicken stock after 2 minutes and the ham hock. Cook for 1 1/2 to 2 hours at 250 degrees.
  7. Remove from the oven and let cool over night.
  8. Remove from the sauce and strain the sauce. Reheat in the sauce when ready.

For the Rice:

  • 4 cups rice
  • 8 cups water
  • 2 ea medium onions (small dice)
  • 4 Tbls fresh thyme
  • 1 tbls olive oil

Method:

  1. Sweat onion in the olive oil add the rice and cook for 1 minute.
  2. Add the herbs and water.
  3. Cook until done.

For the Okra and Tomatoes:

  • 1 medium onion (diced)
  • 1ea carrot (diced)
  • 1 ea celery stalk (diced)
  • 2 ea bell peppers (diced)
  • 2 # okra (Sliced)
  • 1 can of #10 canned tomatoes
  • 1 tbls chopped garlic
  • 1 tbls olive oil

Method:

  1. Sweat the onion, carrot, peppers, celery until tender
  2. Add the okra and tomatoes, cook for 45 minutes season with salt and pepper and add garlic.
  3. Taste and adjust seasoning.

For the Gumbo:

  1. Heat the pork cheeks in the sauce, plate over the hot rice and top with the hot okra tomato mixture.
  2. Garnish with chopped parsley.

Red Wine Vinaigrette

Red Wine Vinaigrette

makes 2.5qt

  • Red Wine Vinegar 20 oz
  • Dijon Mustard 2oz
  • Honey 2oz
  • Olive Oil Blend 62 oz
  • Kosher Salt to taste
  • Fresh ground pepper to taste

Method:

  1. In a mixing bowl mix together the honey and mustard, then add a little red wine vinegar to help start an emulsion.
  2. Then alternate oil and vinegar to make your dressing, season taste and adjust then serve.

Seared Local Grouper over Wild Mushrooms, Butter Beans, Tomatoes, and Garlic

Seared Local Grouper over Wild Mushrooms, Butter Beans, Tomatoes, and Garlic

  • 1 7oz piece of Black Grouper
  • 2oz wild mushrooms
  • 1/2oz tomato concasse
  • 4oz cooked butter beans
  • 2oz garlic butter
  • 1oz white wine
  • 3oz chicken stock
  • 1/2oz olive oil
  • Salt and pepper to tast
  • Chopped parsley and chives to garnish

1. Heat oil in saute pan to the smoking point.  Season grouper with salt and put in pan
2. Sear grouper on side to a golden brown.  Flip and place in a 425 degree pre-heated oven.  Cook about 8-12 minutes or until almost done.  Remove from oven and keep warm.
3. In the pan you sauteed the fish in, add white wine and reduce by half.  Add all other ingredients except garlic button.  Cook until hot.
4. When hot, finish the mixture with garlic butter, salt and pepper.
5. To place, pick your fanciest serving plate, spoon the butter bean mixture onto the pate and top with the beautifully seared grouper.  Top with buerre blance and serve.

Creme Fraiche

Creme Fraiche

  • 4 cups sour cream
  • 2 1/8 cups heavy cream
  • 1 1/2 cup buttermilk
  • 1/3 cup lemon juice
  • 1 bunch chives, minced
  • Salt and pepper to taste

Combine all ingredients and check seasoning.

Shrimp & Crab Hoppin’ John

Shrimp & Crab Hoppin’ John

Serves 10

Beans:

  • 2 cups dried black eyed peas
  • 1 ham hock
  • 4 cups water

1. Rinse beans
2. Put beans in medium sauce pot and cover with water.  Add ham hock.
3. Bring to a boil and cook until tender (to speed up cooking time, soak beans overnight).
4. When beans are tender, strain and cool. Reserve ham hock.
5. when cooled, pick meat off of ham hock and add back to the beans.

Rice:

  • 1 cup long grain rice
  • 1 medium yellow onion (diced)
  • 7 strips apple wood smoked bacon (diced)
  • 2 tablespoons sweet butter
  • 1/2 cup green onion (minced)
  • 2 tablespoons lemon juice

Hot Sauce

  • Salt
  • Pepper

1. Render the bacon and sweat the onion until tender. Add butter and melt.
2. Add rice and cook for 30 seconds.
3. Cover rice with water (about 1 inch).
4. Cook until all liquid is gone and rice is tender.
5. spread rice mixture on a sheet tray and cool.

Final Steps:
Mix rice, beans and green onion together.  Season with hot sauce, salt, pepper and lemon juice.
*Remember, the mixture is cold, so do not over season. When the dish is heated back up, the flavors will awaken.

  • 1 teaspoon olive oil
  • 2 ounces white wine
  • 3 ounces chicken stock
  • 1/4 ounce julienne zucchini
  • 1/4 ounce julienne squash
  • 1/4 ounce julienne carrot
  • 1 ounce garlic butter
  • 50 shrimp
  • 2 ounces jumbo lump crab meat

1. In a saute pan, add olive oil and heat to smoking point.
2. Add shrimp, saute on both sides just to color, then remove from pan.
3. Deglaze pan with white wine.  Add julienne vegetables, hoppin’ john and chicken stock.
4. Add shrimp back to the pan along with the crab meat.
5. Finish with garlic butter and season with salt and pepper.
6. Check seasoning.  Place on your favorite serving platter and garnish with chopped parsley.

Butter Beans

Butter Beans

  • 10lb. butter beans
  • 1lb country ham, diced
  • 3 carrots, cut to brunoise
  • 1 bunches of chives
  • Chicken stock to cover by 1 inch

Cook beans and ham in stuck until tender, but not overcooked.  Cool in an ice bath and add carrots and chives

Shrimp & Grits

Shrimp & Grits

When making shrimp & grits, it consists of four main components: Shrimp, peppers/onions, Tasso gravy, and grits…

Ingredients:

  • 2 pounds 26-30 count shrimp, peeled and de-veined
  • 1 large red bell pepper, julienne
  • 1 large yellow bell pepper, julienne
  • 1 large green bell pepper, julienne
  • 1 medium yellow onion, medium dice
  • 1 ¼ pound Tasso ham, small dice
  • 6 tbsp minced garlic
  • 5 shallots, small dice
  • 3 ¼ cup white wine
  • 1 ¾ quart heavy cream
  • 2 ½ ounces lemon juice
  • ½ quart grits
  • 2 quart water
  • 5 ounces bacon, cooked crumbled
  • 4 ½ cup half and half
  • 1 ½ cup parmesan cheese
  • 2 tbsp vegetable oil
  • To thicken, Buerre Manie
  • To taste, salt and pepper

Method of Preparation:

1. The first step in making shrimp & grits is to make your grits. Using a large pot put the water and half & half inside and bring to a boil on high heat.

2. After the pot has come to a boil, turn down to a simmer (medium heat) and add your grits. Stirring frequently until the grits become soft with no lumps and start to thicken up, about 10-12 minutes.

3. Next, you will add the parmesan cheese and whisk until nice and smooth.

4. To finish the grits add bacon, salt and pepper until the seasoning is just right.

5. Leave the grits on low and start on your Tasso gravy.

6. Making your Tasso gravy will definitely be the highlight of the flavors and production of your shrimp & grits.

7. To start the Tasso gravy, use a medium pot on high and add your oil. When the pan is hot add your shallots and garlic and sauté for 3-5 minutes until shallots have browned.

8. Next, you will add you Tasso ham, and cook for 5 minutes until nice and golden brown.

9. When shallots have browned add your wine and reduces by half.

10. After the wine has reduced by half, add your heavy cream and reduce by half, another 10-15 minutes.

11. Next, you will add you buerre manie (equal parts flour and butter) until sauce has thickened. Should coat the back of a spoon.

12. Cook for another 15 minutes until the flour has been cooked of the gravy.

13. Season with salt and pepper.

Assembly:

To cook the shrimp & grits, use a large sauté pan, place on stove and turn onto high heat. After pan is hot add your oil. Wait one minute and add your shrimp. After shrimp have become opaque in color add you peppers and onions. Sauté for 2 minutes or until peppers and onions are soft and tender. Next, you will add ¼ cup of the Tasso gravy and lemon juice. When all ingredients have came together pour over grits and serve.

Potato Caraway Bread

Potato Caraway Bread

  • 5lb. hi-gluten flour
  • 3lb. boiled and dried red bliss potatoes
  • 1 qt cold water
  • 1 oz caraway seeds
  • 1oz kosher salt

Combine in bowl and allow to sit:

  • 1 cup cold water
  • 2.5 oz flour
  • ½ oz dried yeast

1) mix water, flour and whisk then add the yeast allow to sit until you see the yeast is blooming.
2) Mix high-gluten flour caraway seeds kosher salt together and set aside.
3) Put your cooked and dried potatoes in your mixer and with the dough hook break them up, slowly add your high-gluten flour mix.
4) Once you have added all the flour mix, add the yeast mixture, then slowly add your cold water. Enough water has been added when the dough comes away from the sides.
5) Continue to work the dough for another5 minutes in the mixer, then roll out on to a table and work for another 5 minutes. The dough should bounce back.
6) Place the dough in a bowl and coat lightly with olive oil, cover with a linen towel and place in a warm place. Let it double in size, then punch down and roll onto a table, cut into 1.5lb. pieces and put into your greased loaf pans, put in a warm place and let rise again (double in size). 
7) Bake in a 350 degree pre-heated oven. When they are done you can use a wooden skewer poke the middle and it will come out clean