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FRIDAY, DECEMBER 24, 2010
Duck Confit Crostini
1 leg of Duck Confit (store purchased)
3oz Shallot Confit or caramelized shallots
¼ lb. Tellagio Cheese
½ Red Hen Rosemary Baguette (1/4 inch slices, toasted)
½ cup Giangrandi Gourmet Olive Oil
½ oz chopped fresh Tarragon
Truffle salt
Red Monkey Black Pepper
Directions:
Place sliced baguette on Sheet tray and drizzle with the oil and season with black pepper
Bake in a pre-heated oven on 350 degrees for about 5-7 minutes or until slightly golden brown around the edges
Place a small amount of the Tellagio cheese on the baguette
Then place a small amount of duck
Followed by a small amount of onion on top
Next garnish the Crostini’s with chopped tarragon, sprinkle with truffle salt and enjoy
*For this dish you can substitute store purchased Chicken Confit
FRIDAY, DECEMBER 17, 2010
Easy Carica Parfait
(Makes about 20-25 miniatures)
10 pieces Tamaya Gourmet Carica fruit (diced in small pieces)
2 cups heavy cream
5-6 pieces of graham crackers (crushed by hand or food processor)
2oz fresh mint (for garnish)
Powdered Sugar
Directions:
Using a whisk or hand blender, beat the heavy cream until it becomes stiff. Place in the refrigerator until needed.
Line the base of your small serving bowls or shot glasses with bits of graham cracker.
Add the fruit on top. Next add whipped cream. Repeat until your dish is ¾ full.
Top with mint and finish with powdered sugar.
FRIDAY, DECEMBER 10, 2010
Chef Julius’ Haricot Vert (French Green Beans)
1lb French green beans (rinsed and tips removed on one end)
2Tb Giangrandi Gourmet Extra Virgin Olive Oil
½ tsp Chef Julius’ Salt Blend
1tsp Etnia Merquen Spice Blend
½ lemon (zest and juice)
2T kosher salt or sea salt for blanching
Directions:
Bring a large pot to a boil and add the kosher salt
Add the beans and boil 5-7 min. Use a slotted spoon and place beans in an ice bath.
The ice bath will stop the cooking process. Place beans on a paper towel and let drain.
Heat a sauté pan on med-high heat for 2min. Add the olive oil. Heat 2min more.
Add the beans and sauté for 3-5min. Add the merquen spice & Chef Julius’ Salt Blend. Sauté for 2min more.
Remove the beans and sprinkle with lemon zest. Serve warm and enjoy!
FRIDAY, DECEMBER 3, 2010
Sweet Potato Gratin
2lbs sweet potatoes (peeled)
2Tb unsalted butter (softened)
2tsp roasted garlic puree
1Tb Giangrandi Gourmet extra virgin olive oil
1Tb Red Monkey nutmeg
2tsp Red Monkey Allspice
1 ½ cup heavy cream
¼ cup Nature Isle Mango Pepper Sauce
Chef Julius Salt and Pepper blends (at least 1Tb each)
¼ cup shredded parmesan cheese
Directions:
Preheat oven 350 degrees
Add butter, garlic puree, nutmeg, allspice & heavy cream to a small saucepan. Simmer for 5-7min. Set aside.
Mix the parmesan cheese, salt and pepper together
Slice the potatoes 1/8 in thick. Use a mandolin to slice them.
Brush a 12in cast iron skillet with the olive oil.
Layer the bottom with the sweet potatoes, so the overlap. Season with the salt mixture.
Repeat this step until the skillet or 9X12 baking dish is almost to the top.
Pour in the liquid mixture until it reaches just under the top layer. Cover with foil and bake for 45min – 1hr.
Remove from the oven and sprinkle a bit more of the parmesan on the top. Turn the oven up to 425.
Return the pan to the oven and bake for 10min more until crispy on top.
FRIDAY, NOVEMBER 26, 2010
Cajun Andouille Stuffing
4 cups cornbread (cooked and cooled)
2Tb Giangrandi Gourmet extra virgin olive oil
1 cup andouille sausage (diced)
3 medium shallots (diced)
1 medium leek (diced)
1 large red pepper (diced)
1Tb Red Monkey Sage
2 cups Savory Choice Chicken Stock
1Tb roasted garlic puree
1Tb “Slap Ya Mama” Creole Seasoning
1Tb “Smoking Joe’s” Garlic Sauce
Directions:
Preheat oven to 350 degrees.
Place a sauté pan on medium heat for 2 min. Add the olive oil and heat for 1-2min more.
Next, add the shallots, leeks, red pepper, sage & pureed garlic. Sauté on medium for 3-5min.
Add the andouille, creole seasoning and the garlic sauce. Cook 5 min more.
Pour contents from the pan into the cornbread. Mix together by hand.
Next, add in chicken stock, one cup at a time until mixture is moist but not too wet.
Bake in the oven for 30 – 35min. Serve with Carica & Cranberry sauce
FRIDAY, NOVEMBER 19, 2010
Balsamic Glazed Turkey (Drumsticks)
4 turkey drumsticks
1 cup Savory Choice Turkey stock
1 cup Cantaluna Chardonnay
1 cup balsamic vinegar
½ cup light brown sugar
2Tb Giangrandi Gourmet extra virgin olive oil
2Tb Red Monkey Hickory Smoked Balsamic Seasoning
1tsp Chef Julius’ Gourmet Salt Blend
Directions :
Pre-heat oven to 425 degrees.
Mix the turkey stock with the wine in a bowl and set aside.
In another bowl, add balsamic vinegar, olive oil, brown sugar, salt & balsamic seasoning. Whisk together and set aside.
Rub the balsamic mixture into the turkey legs and let marinate for 15min. Add the remaining to the stock and wine.
Place on a baking rack, place it inside of a roasting pan and baked uncovered for 20 minutes.
Remove from the oven and lower the temperature to 300 degrees. Pour the wine mixture to the bottom of the roasting pan.
Cover and bake at 300 degrees for 2 ½ hours, until tender.
FRIDAY, NOVEMBER 12, 2010
Potatoes Galette – Holiday Style
1lb russet potatoes (washed and sliced thinly with a mandolin)
1Tb Red Monkey oregano
2 medium shallots (sliced just like the potatoes)
1-2Tb Etnia Merquen Spice
3Tb Giangrandi Extra Virgin Olive Oil
1/3 cup shredded asiago cheese
Directions:
Using a pastry brush, spread 1T olive oil on the base and up the sides of a nonstick pan
Line the base of the pan with a layer of the potatoes. Be sure to overlap on the edges to make a nice design.
Next layer, lightly sprinkle some of the merquen spice, oregano and shallots.
Repeat these steps until the pan is ¾ full or you have used up your ingredients.
On top of the final layer, sprinkle the shredded cheese. Drizzle the remaining oil.
Bake at 375 degrees for 35min. Cut into 6-8 pieces and serve warm.
FRIDAY, NOVEMBER 5, 2010
Kenyan Coffee Barbecued Sweet Potatoes (Serves 4)
2-3 Large Sweet potatoes
2/3 cup Giangrandi Gourmet Extra Virgin olive oil
1T very finely ground Kenyan Coffee
1T Red Monkey Chile Powder
1T Etina Merquen Spice
½ tsp light brown sugar
¼ cup Nature Isle Mango Pepper Sauce
Directions:
Preheat oven to 375 degrees
Peel potatoes and slice into thin rounds, no larger than 1/8 in.
Toss with olive oil and set aside for 5 min
Mix coffee, Chile powder, merquen spice & brown sugar in a small bowl
Place rounds, side by side on a grill top or a baking sheet and season with the coffee & Chile mixture.
Bake at 375 for 30min, remove & let stand for 5 minutes.
Using a small spoon, place one drop of mango pepper sauce on each potato round.
Or when you remove the rounds from the oven, brush with the sauce immediately & serve very warm
Chef Julius’ St. Lucia Style Salmon
(Serves 4)
1 lb Salmon (Do Not Use Sockeye)
¼ cup Giangrandi Gourmet extra virgin olive oil (you will not need all of this)
2TB Red Monkey curry seasoning
1TB dried scallion
2tsp Red Monkey allspice
1TB “Slap Ya Mama” seasoning
1TB dry Caribbean jerk seasoning
Directions:
Preheat oven to 375°
Cut salmon into (4) 4oz filets
Drizzle olive oil on each side of the fish (Let stand at room temp while you mix dry spices
Add all dry ingredients into a bowl, mix together with your hands
Add 1Tb of olive oil to a large skillet on medium heat
Season top side of the filet with the dry spice mixture, press with your hands
Place fish into heated pan spice side down, let cook 1-2 minutes
While the salmon is cooking, season the exposed side of the fish, press with your hands
Turn fish over and place into oven for 3 – 7 minutes, depending on preferred doneness
Serve warm or room temperature
FRIDAY, OCTOBER 29, 2010
Georgia Peach Salad w/Sun-dried Tomato Vinaigrette (Serves 6)
Salad
1 Head Romaine Lettuce (chopped)
1 med bunch of broccoli stalks (crown removed and cut into slivers)
1 cup carrots slivers
½ head red cabbage (minced)
2 peaches (cut into slivers)
Vinaigrette
1 small shallot (minced)
½ cup Giangrandi Gourmet olive oil
3Tb champagne vinegar
½ cup sun-dried tomatoes (minced)
2T Cilantro Trading Chilean Papaya
1tsp of Red Monkey black pepper
Salt to taste
*Special Note* add a pinch of seasoning from one of the other components of your meal. This promotes continuity of the dining experience.
Directions:
For the dressing, in a large glass bowl add shallot, papaya, vinegar, & tomatoes.
When adding the olive oil, use a whisk to stir as you pour it in the bowl
Add pepper, a pinch of salt and stir into the vinaigrette.
For the salad, add all components into a large bowl and pour the vinaigrette over the top.
Using a set of tongs, mix salad with vinaigrette thoroughly
Saffron Red Beans & Rice
1 ½ cups long grain white rice
1 shallot (minced)
6-8 cloves of roasted garlic
1tsp Slap Ya Mama Cajun Seasoning
1 can red kidney beans
3 ½ cups Savory Choice chicken stock
1 capsule of Red Monkey Saffron threads
2T-minced pineapple
¼ cup pineapple juice (add this ½ at a time)
2T Giangrandi Gourmet extra virgin olive oil
1T-unsalted butter
3T coconut milk
Salt
Red Monkey black pepper
Directions:
Place a wide base sauté pan (10-12in) on medium heat for 1-2min
Add olive oil, heat for 1 min, and next add butter
After butter melts, add shallot and roasted garlic. Sauté for 1 min, next add the rice and saffron.
Coat the rice with olive oil mixture until all grains are covered. This will take 2-3 minutes
Add the chicken stock and bring to a boil for 1 min, then lower heat and cover for 20 min
Remove lid, add Cajun seasoning, red beans, diced pineapple and ½ pineapple juice. Cook for 5 min
Turn heat off; add coconut milk, salt & pepper to taste. Cover and let steam for 3 min more.
Serve warm with Andouille sausage and Honey Cornbread
FRIDAY, OCTOBER 22, 2010
Chef Tiki’s Merquen Spiced Slow Roasted Chicken Thighs
6 chicken thighs (bone in, skin on)
3 medium shallots (diced)
1 leek (chopped)
1 cup sliced shitake or chantrelle mushrooms
2Tb roasted garlic puree
2 cup Savory Choice chicken broth
1 cup Cantaluna Chardonnay
3 Red Monkey Bay Leaves
2T Red Monkey Black Pepper (coarse ground)
3Tb Etina Merquen Spice
3Tb Giangrandi Gourmet Olive Oil
1Tb unsalted butter
4-5 sprigs of fresh thyme
Directions:
Preheat oven to 275 degrees
Season the chicken thighs with Red Monkey black pepper and merquen spice. Set aside.
In a 3qt deep sauté pan, place on med-high heat and heat for 2minutes. Add 2Tb of olive oil and heat 1 min more.
Place chicken, skin side down and cook for 3-5min. Remove from pan and set aside on a plate
Add remaining oil, then the butter to hot pan & turn it down to medium heat. Add shallots, cook for 2min.
Add leeks, mushrooms, then the garlic puree…cook for 2min. Sauté using a wooden spoon.
Add the wine and deglaze the bottom of the pan. Scrape up the bits of flavor that are on the bottom.
Add the chicken stock and cook for 5min. Return the chicken to the pan. Add the Bay leaves and place in the oven UNCOVERED for 2hrs.
After 2hrs, carefully remove the chicken and place the pan topside on high heat for 5 minutes.
Add the fresh thyme and a bit more of the Merquen Spice. Spoon the sauce over the chicken.
Flourless Chocolate Cake w/Chef Tiki’s Twist
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
¾ cup sugar
3 large eggs
½ cup unsweetened cocoa powder
¼ cup Grand Marnier
8-10 fresh raspberries
Directions:
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth.
Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture.
Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and Grand Marnier whisk until just combined.
Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust.
Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Decorate cake with fresh raspberries. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)
FRIDAY, OCTOBER 15, 2010
Chef Julius’ Butternut Squash Soup
2 butternut squash (peeled and cored)
3 cups Savory Choice Chicken Stock or Vegetable Stock*
1 cup Cantaluna Chardonnay (unoaked)
¼ cup roasted garlic puree
1 med shallot diced
1tsp Red Monkey Ground Ginger**
1Tb Red Monkey Ground Nutmeg**
2Tb Giangrandi Gourmet Extra Virgin Olive Oil***
1Tb Etina Merquen Smoked Chili Spice***
Salt & Pepper
Directions:
Cut the squash into 1in chunks. Place a 3-4qt stockpot on med-high heat for 2 min.
Add the olive oil and let heat for 1 min more.
Add shallot, sauté for 1 min. Then add garlic puree and ginger.
Add squash to the pot and sauté 3-5 min. Be sure to coat the squash with the shallot/garlic mixture.
Pour in wine and nutmeg. Lower the heat to medium. Allow to cook for 5-7min.
Add in the stock and cook on med heat for 20-25min, until the squash is tender. Test squash tenderness with a toothpick.
Remove from heat and ladle soup into a blender. Place lid on it but remove the plastic or rubber stopper. Cover the opening with a cotton towel.
Puree mixture to desired consistency. Pour back into stockpot on low heat. Taste, season with salt and pepper. Serve warm and sprinkle a small amount of Merquen Spice in each cup or bowl.
***http://store.rimcofoods.com
Chef Tiki’s Easy Crostini
1 French baguette (thinly sliced diagonally; no more than ¼)
8oz soft cheese (Port Salut or Taleggio are available at most cheese counters)
2-3Tb Red Monkey Red Pepper and Parmesan Seasoning**
8oz Chilean Papaya Preserves by Cilantro Gourmet*
¼ cup Giangrandi Gourmet Extra Virgin Olive Oil*
Directions:
Preheat oven to 375 degrees
Place baguette slices on cookie sheet and brush with olive oil.
Bake 7-10min. Remove and let cool
Spread cheese onto each slice, top with preserves, then Red Monkey Seasoning.
Repeat until all slices have been covered.
FRIDAY, OCTOBER 8, 2010
Chef Julius’ Carica Salsa (Mountain Papaya)
7-9 pieces of Chilean Carica – Tamaya Gourmet
1 medium shallot (minced)
1 cup freshly chopped cilantro
1-2Tb Red Monkey Tres Chile Cilantro Seasoning
½ plum tomato (diced)
Salt & Pepper
Directions:
Remove the Carica fruit from the bag. Reserve the juice for another recipe
Dice the fruit and add to metal mixing bowl
Add all of the other ingredients except the salt and pepper
With a wooden spoon or rubber spatula fold the ingredients together
*Folding means to gently mix, so the ingredients blend easily
Taste the mixture then add salt and pepper (if necessary)
*Tres Chile Cilantro Seasoning is available at http://redmonkeyfoods.com
*Tamaya Gourmet Chilean Carica is available at http://store.rimcofoods.com
Tiki’s Easy Sweet & Spicy Chicken Tenders
8-10 chicken tenders
3Tb Giangrandi Gourmet Extra Virgin Olive Oil
2Tb Red Monkey Raspberry Chipotle Seasoning, plus a bit more for finishing
¼ cup Mango Pepper Sauce from Nature Isle Tropical Gourmet
Directions:
First make the marinade. 1Tb olive oil, plus 2Tb of Raspberry Chipotle Seasoning.
Add the chicken and marinate for 20 min.
Place a 10-in sauté pan on med-high heat for 2min. Add 1Tb of olive oil and heat for 1min more
Place half of the tenders in the pan and let cook 3-4min, with moving them.
With kitchen tongs, turn the chicken and cook 3-4min more. Remove from pan and let rest 2min.
*cooking time may vary depending on the thickness of the chicken. Add time for larger tenders
As chicken is resting, drizzle Mango Pepper Sauce and sprinkle a bit more of the Raspberry Chipotle Seasoning
*Giangrandi Gourmet Olive Oils are available at http://store.rimcofoods.com
*Raspberry Chipotle Seasoning is available at http://redmonkeyfoods.com
*Mango Pepper Sauce is available at http://natureisletropicalgourmet.com
