Rosemary Crème Brulee with Seasonal Fruit

Serves 4

• 4 Egg Yolks
• 2 Tbsp. Granulated Sugar
• ¼ cup Honey
• 1 ½ cups Heavy Cream
• ½ cup Milk
• 2-3 sprigs fresh Rosemary
• Pinch of Kosher Salt
• About 4 tsp. granulated Sugar (for the tops)
• Seasonal Fruit, sliced for garnish

Preheat oven to 300F

1. In a small saucepan, combine milk and cream and bring to a gentle boil.  Then add the rosemary sprigs, and remove from heat.  Allow to steep for 10-15 minutes, then strain before using.
2. While liquid is steeping, in a mixing bowl, whisk together the egg yolks, honey, salt, and sugar until fully combined, and the mixture looks light and fluffy.  Now, whisk in the warm cream mixture* mixing well to combine.  Strain through a fine mesh sieve.  Divide the mixture into 4 ramekins that hold at least 1/2 cup.  Set into a baking pan and move pan to oven.  Add enough hot water to the pan (being careful to not get any into the ramekins) to go about half-way up the ramekins.  Bake for 45 minutes – 1 hour, or until the outside is set, and the center still a bit jiggly (the temperature should be 165F).
3. Remove from the oven, and allow to cool in water until able to be handled.  Then remove from water and chill for 1-2 hours.
4. Dab any moisture from the tops of the custards (GENTLY) with a dry paper towel, then sprinkle about 2 tsp of the granulated sugar evenly across the tops.  You can broil them in the oven or use a handheld blowtorch to lightly brown the sugar.  Then, chill for about 5 minutes and serve with sliced fresh fruits and berries.

*If the cream mixture is still very hot, allow it to cool more, or temper your egg yolks by only whisking in about 1 oz of the hot cream to help raise the temperature, then another oz.  Then, your eggs should be warm enough to combine without curdling.

Grilled Sirloin Steaks

Serves 4

• 4 Sirloin Steak (8-12 oz per steak), trimmed of excess fat (leave some on for flavor)
• 4 sprigs Rosemary
• Kosher Salt
• Freshly Cracked Black Pepper
• Olive Oil

Preheat your grill to medium-high heat.  Also be sure to take the steaks out of the refrigerator at least 30 minutes before you are going to cook them.  This will help the steaks cook more evenly.

1. “Rub” each steak with a sprig of rosemary, then season both sides of each steak with black pepper, then salt.  Drizzle each steak with a little olive oil.
2. Place steaks on the hot grill, and allow to cook 3-4 minutes.  Then turn the steaks 90 degrees (this creates the cross-hatch pattern).  Cook 3-4 minutes more.
3. Flip the steaks and cook 3-4 more minutes.  The repeat the turning and finish with 3-4 minutes more.
4. Remove the steaks from the heat and allow to rest for at least 7-10 minutes, then serve.

Garlic Cheddar Texas Toast

Makes 4-6 Servings

• 1 Loaf French Bread (wide bread, not baguette)
• 3/4 cup Butter, softened
• 2 Tbsp. Garlic, minced
• 2 Tbsp. Fresh Italian Parsley, chopped
• 1/3 cup Cheddar Cheese, grated; plus more for topping slices (optional)
• Salt & Pepper, to taste

Preheat oven to 350F

1. In a bowl, mix butter, garlic, parsley, cheddar, and salt & pepper well to combine
2. Slice the bread into slices (about 3/4” thick), and spread some of the butter mixture on the one side of each slice
3. Lay the slices out on a baking sheet, and sprinkle with more cheddar cheese
4. Bake until toasty and lightly golden brown (about 8-10 minutes).  Serve while still warm.

Sauteed Mushrooms

Served 4-6

• 2 Tbsp Butter
• 1 lb. Mushrooms, sliced
• 1 tsp. Herbs de Provence
• 1 clove garlic, minced
• 2 Tbsp. Chives, sliced thinly
• 1/3 cup White Wine (Chardonnay)
• Salt & Pepper, to taste

1. Heat a saucepan over medium heat.  Melt butter, swirling to coat the pan.
2. Add mushrooms and HdP, and saute 7-8 minutes, stirring frequently until mushrooms are tender.
3. Stir in garlic, chives, and wine.  Cook another 5-6 minutes, or until there is very little liquid left in the pan.
4. Season to taste with salt & pepper, and serve.

Parmesan Potatoes Au Gratin

Serves 4-6

• Butter
• 1 1/2 cups Heavy Cream
• 1 sprig fresh Thyme
• 2 cloves Garlic, minced
• 1/2 tsp. freshly ground Nutmeg
• 2 lbs. Russet Potatoes, cleaned and sliced into thin rounds (about 1/8” thick)
• 3/4 cup Parmesan, grated, with 1/4 cup reserved for finishing
• Salt & Black Pepper, to taste

Preheat oven to 375F; grease a large casserole dish with butter.

1. Combine cream, thyme, garlic, and nutmeg in a small saucepan and heat until warmed through (do not boil).
2. Overlap the potatoes in a single layer in the bottom of the casserole dish.  Season with salt & pepper.  Pour some (less than 1/3) of the cream mixture over the potatoes.
3. Sprinkle some of the parmesan over the potatoes, then repeat the whole process twice, totaling three layers, using up all of the cream mixture and the 1/2 cup of parmesan.
4. Bake, uncovered, for about 45 minutes. Then remove from oven.
5. Switch the broiler onto high, and sprinkle the remaining parmesan over the top of the gratin.  Broil about 5 minutes, or until the cheese browns.
6. Remove and let stand 5-10 minutes before serving.

Iceberg Wedge Salad with Red Onion, Crumbled Bacon, Grape Tomatoes, and Chunky Chipotle Bleu Cheese Dressing

Serves 4

Dressing Ingredients:

• 1/2 cup Mayonnaise
• 2 oz. Bleu Cheese, crumbled (about 1/3 cup)
• 1/4 Sour Cream
• 1 fl.oz. Buttermilk
• 1 1/2 tbsp. Apple Cider Vinegar
• 1 Chipotle (in adobo)
• 1/2 tsp. Granulated Garlic
• Salt & Black Pepper, to taste

Salad Ingredients:

• 1 Large Head Iceberg Lettuce
• 1/2 Red Onion, julienned
• 1 lb. Grape Tomatoes, whole or halved
• 1/2 lb. Bacon, preferably thick cut, diced and cooked
• 2 Green Onions, sliced thin

Dressing:

1. In a food processor, combine the chipotle, Granulated Garlic, Vinegar, Buttermilk, Sour Cream, Mayonnaise, and half of the Bleu Cheese.  Process until smooth, then transfer to mixing bowl.
2. Stir in remaining crumbled cheese, and season to taste (remember that bleu cheese can be salty, so taste before you add more salt) (Dressing can be made several days ahead)

Salad:

1. Peel off the outside layer of the lettuce, removing any dead leaves.   Remove the core and cut into quarters.  Place each quarter on a salad plate.
2. Divide the dressing into 4 portions and drizzle/pour over each wedge.
3. Garnish each salad with the julienned red onions and tomatoes, then sprinkle to top of each finished wedge with a general portion of the cooked bacon, and some of the sliced green onions.

*Chef’s Note: to take some of the “bite” out of the red onions, soak the julienned onions in ice water for 20-30 minutes, then drain well before using in the salad.