Strawberry Soup with Crème Fraiche

Serves 2

• 1 cup Strawberries, hulled and quartered (plus 1 extra, sliced or chopped)
• ½ cup vanilla ice cream, softened
• ½ cup orange juice (or canned kiwi juice)
• Splash vanilla extract
• Pinch Kosher Salt
• Crème Fraiche (optional)
• Mint sprigs (optional)

1. In a blender, combine strawberries, softened ice cream, juice, vanilla, and salt and process until smooth and well combined.
2. At this point, you can return it to the fridge to chill some more, or serve right away.  If serving, transfer some of the soup to a bowl (this should make about 2 servings), and drizzle on about 1 tsp of the crème fraiche.  Add the chopped/sliced strawberry to the top and garnish with mint sprig (or, to change up the flavor – chop the mint and combine with the chopped strawberry before serving)

Herb-Butter Roasted Salmon with Steamed Parsley Rice

Serves 1

• 1 Stick butter, unsalted and soft
• 1 tsp Parsley, chopped
• 1 tsp Dill or Rosemary, chopped
• 1 tsp Thyme, chopped
• 1 Lemon, zested finely, and juiced (save some zest for rice)
• ½ tsp Black Pepper
• 1 tsp. Kosher Salt

• 1 Salmon Fillet, about 4-5 oz.
• Oil for preparing pan
• Foil
• Salt & Pepper, to taste

• ¼ cup White Rice
• ½ cup water
• 2 tsp. butter
• Pinch Lemon zest
• 1 tsp. Kosher Salt
• 1 Tbsp Parsley, chopped

Spicy Italian Sausage & Orechiette with Broccoli in Spicy Garlic Olive Oil

Chicken Cordon Bleu Croissant Sandwich with Balsamic Honey Mustard

Serves 1

• 2 Tbsp. Extra Virgin Olive Oil
• 1 tsp. Herbs de Provence
• 1 tsp. Kosher Salt
• ½ tsp. Black Pepper
• 2 Tbsp. Balsamic Vinegar
• 1 Small Boneless, Skinless Chicken Breast, fat removed
• 1 Tbsp. Olive Oil

• 1 Croissant
• 1 oz. Deli Ham, thinly sliced
• 2 Slices Gruyere Cheese (or Swiss)
• Thinly sliced Red Onion (optional)

• 2 tsp. Honey
• 1 Tbsp. Dijon Mustard
• 1 Tbsp. Balsamic Vinegar
• Pinch Herbs de Provence
• Salt & Pepper, to taste

Pull-Apart Monkey Bread with Raisins, Walnuts, and Berry Coulis

Serves 4-6

• 4 cans Biscuits (butter/buttermilk)
• ½ cup Granulated Sugar
• 2 Tbsp. Cinnamon, ground
• 1 cup Brown Sugar, packed
• ¾ cup Butter, unsalted (1½ sticks)
• ½ cup Raisins, optional
• ½ cup toasted nuts, optional
• Berry Coulis (recipe below)

1. Preheat oven to 350F; grease a 9-10” round Bundt Pan.
2. In a small bowl, mix granulated sugar with cinnamon.  Cut each biscuit into quarters/sixths and dip in the cinnamon-sugar to coat.
3. Layer coated pieces into greased pan, adding raisins and nuts if desired, in between layers of dough.
4. Melt butter with brown sugar – bring to a boil over medium heat and boil about 1 minute.  Pour butter mixture evenly over biscuits.
5. Bake 30-35 minutes, then remove pan.  Cool in pan 10 minutes, then turn out onto plate and serve with Berry Coulis.

Berry Coulis

Serves 4-6

• 1 12oz. bag frozen Mixed Berries, thawed
• ½ cup Granulated Sugar
• 1 Vanilla Bean, scraped
• ¼ cup Lemon Juice (from 1 lemon)
• Pinch Salt

1. In a non-reactive saucepan, combine berries with sugar.  Let macerate 5 minutes.
2. Add vanilla, lemon juice, and salt; bring to a boil over medium heat.  Reduce to a simmer and cook 5 minutes.
3. Remove from heat and strain, pressing down on solids to extract all the liquid.  Cool slightly and serve.

Turkey & Avocado Eggs Benedict with Chorizo/Chipotle Hollandaise

Serves 4

• 8 Eggs
• 1½ quarts Water
• 1 fl.oz. Distilled Vinegar
• 8 oz. Roasted Turkey Breast, sliced
• Olive Oil
• 1 Avocado
• 4 English Muffins, split
• Chorizo/Chipotle Hollandaise (Recipe Below)
• Cilantro, to garnish

1. Heat Water and vinegar in a saucepan over medium-high heat.  Bring to a boil, then reduce to just over a simmer.
2. Crack each egg into a small cup, then pour each egg gently into the simmering water.  Poach until whites are set, and yolks begin to set up – about 4 minutes
3. While eggs are poaching, lightly toast English muffins, and grill turkey in a small amount of olive oil in a skillet/sauté pan, lightly browning each side.
4. Transfer one slice of turkey to each muffin half.  Top with one poached egg and some of the hollandaise.
5. Quarter the avocado, and slice each quarter thinly.  Split each quarter in half and place on top of muffins.  Sprinkle with cilantro.

Chorizo/Chipotle Hollandaise

Serves 4

• 1 Lb. Chorizo (pork)
• ½ Red Onion, minced
• ¼ cup Lime Juice
• 1 oz. Tequila
• 4 Egg Yolks
• ½ tsp. Tobasco (or other hot sauce)
• ½ tsp. Worchestershire
• 1 cup Butter, melted (unsalted)
• 1-2 Tbsp. Chipotle Puree (chipotles in adobo blended to a paste)
• Salt & Pepper, to taste
• ½ bunch Cilantro, chopped

1. In a medium sauté pan, render chorizo, breaking up.
2. In another sauté pan, combine lime juice, onions, and tequila.  Bring to a boil, then reduce over medium heat to about 2 Tbsp.  Remove from heat (optionally, strain).
3. In a mixing bowl, whip egg yolks until foamy.  Add reduction and place over a double boiler and whisk until ribbons form.
4. Continue whisking and stream in most of the melted butter, whisking to emulsify.  Continue whisking and work in Tobasco, Worchestershire, chipotle puree, and chorizo.  Whisk in remaining butter if needed to thicken.
5. Adjust seasonings, and whisk in cilantro.  Hold warm until ready to serve.

Cap’n Crunch French Toast

Serves 4

• 8 Slices Thick Cut Bread
• 2 Eggs
• 1 cup Heavy Cream
• 1 cup Milk
• 1 tsp. Salt
• 1 tsp. Cinnamon, ground
• 1 Vanilla Bean, scraped
• 1 fl.oz. Grand Marnier, optional
• About 3 cups Cap’n Crunch
• Butter or cooking spray
• Maple Syrup, to serve with

Heat a griddle pan over medium heat.

1. In a mixing bowl, combine eggs, cream, milk, salt, cinnamon, and scraped vanilla bean, and optional Grand Marnier.  Whisk well to combine and transfer to pie pan deep enough to dip bread slices.
2. In a small saucepan, combine maple syrup with scraped vanilla beans and bring to a simmer, but do NOT boil.  Strain before serving, but keep warm.
3. In a large zip-top bag, place cereal and crush with rolling pin.  Transfer cereal to a plate to dredge the toast.
4. Place each slice of bread in the custard , turning well to coat.  Then drain off the excess liquid and place into crushed cereal, turning to coat well.
5. Melt butter or coat griddle with cooking spray and cook coated bread until golden, about 2-3 minutes per side.
6. When cooked, remove from heat and cut in half diagonally.  Serve with vanilla infused maple syrup.

Meal-on-a-Stick Garnish (for Bloody Marys)

• Salami, cubed
• Pepper Jack Cheese, cubed
• Garlic/Jalapeno Stuffed Olive
• Mini Mozzarella (ciliengine)
• Pepperoncini

Shrimp, Okra, and Tomato Sauté over Cheesy Grits

Serves 4

• ½ Lb. Bacon, chopped
• 1 Red Onion, chopped
• 6 Roma Tomatoes, cut into large, but bite-sized pieces
• 1 Lb. Bag Frozen, cut Okra, thawed
• 2 Tbsp. Flour
• 1 tsp. Cumin Seed
• 1 tsp. Red Chile Flake
• 1 tsp. Cayenne
• 1 tsp. Garlic Powder
• 1 Lb. Shrimp (21-25), peeled & deveined
• Chicken Stock, as needed
• Salt & Pepper, to taste
• Cheesy Grits (Recipe Below)

1. In a small, dry skillet, toast spices until fragrant, then cool and transfer to a spice/coffee grinder and grind to a powder.
2. Heat a skillet over medium heat, add bacon and stir occasionally, rendering out fat and browning bacon.  Remove back pieces to a paper-towel lined plate.
3. Add onions to skillet and cook until translucent, about 3 minutes.  Add tomatoes and cook 1 minute more.
4. Stir in thawed okra and cook 1-2 minutes more.  Add flour and whisk well to incorporate.  Cook about 2 minutes more, to cook out the raw flour taste.
5. Add some of the chicken stock (about ½ cup) and whisk well to incorporate.  Add shrimp and stir.  Allow to cook in the liquid 4-5 minutes until opaque.  Thin out with more chicken stock as needed.
6. Season with salt & pepper to taste. Serve over cheesy grits.

Cheesy Grits

Serves 4

• 2 cups Cold Water
• ¾ cup White Grits (instant)
• 1 tsp. Kosher Salt
• 2 oz. Cheddar Cheese, coarse shred (about 2/3 cup)
• 1 oz. Parmesan Cheese, fine shred (about ½ cup)

1. Whisk together water, grits, and salt in a heavy saucepan and bring to a boil, whisking constantly.
2. Reduce heat to a simmer, and stir frequently until thick (5-10 minutes)
3. Remove from heat and stir in cheeses.  Serve.

On Vacation…

I’m on vacation until Friday the 18th…but check out the menu for this Saturday’s brunch class at Balboa Food & Wine School!