Salmon B.L.T. Sliders at Marco’s

March 16, 2019August 9, 2015 by Michel

Salmon B.L.T. Sliders at Marco’s

These gourmet salmon B.L.T. sliders are like no other you have ever had before. It’s a genius sandwich offering up a sweetness with the tenderly seared Sockeye salmon fillets to the salty in the roasted pancetta and lets not forget the scrumptious homemade aioli with lemon zest and garlic. Then there is the peppery baby arugula and juicy tomato slices all captured on a soft potato bun. WOW! This sandwich slider just melts in your mouth giving you a variety of flavors that compliment each other so well you try to remember each one as it passes over you tongue. Chef Marco, from the charming B & B in Norwich, Connecticut Historic District called Lathrop Manor has these salmon B.L.T. sliders down to perfection so well that it seems everyone in the neighborhood has had one! Make sure to take notice of the homemade lemon aioli recipe which is really lovely and goes with so many foods as shown below on grilled vegetables.

Marco and his wife Sheryl bought this 5500 sq. ft. B & B back in 2005 coming from a 700 sq. ft. apartment in Manhattan. Talk about a culture shock. They then put their heart and soul into the Lathrop Manor making it what it is today and filling the empty building with beautiful period pieces bringing it all together. You couldn’t ask for more gracious hosts then Marco and Sheryl with their warmth and compassion making your visit here a very special place to be.

Lathrop Manor as been written up in Yankee Magazine as well by a Kim Beckius who has written several books about New England B & B’s. You shouldn’t miss the opportunity to stay here and meet Marco and Sheryl, and experience their gourmet fare. Chef Marco can cook up a storm like nobody’s business which is evident their in B & B’s five course breakfast! Hope you enjoy the show and don’t forget to let me know how much you love these gourmet salmon B.L.T. sliders! You might just get inspired and make Pavlova for dessert!

Ingredients for Marco’s Salmon B.L.T. Sliders – makes approx. 20 sliders:

1 1/2 -2 lb. fresh Sockeye Salmon, have fishmonger fillet (remove skin) and de-bone
1/2 lb sliced Pancetta (you’ll need as many slices as sliders that you are making)
Arugula
olive oil
fresh lemons
lemon aioli
Potato buns
Compari tomatoes sliced
s & p
Marco’s homemade lemon aioli

Directions For Marco’s Salmon B.L.T. Sliders :

Make homemade lemon aioli recipe below
Pre-heat the oven to 400º
Place piece of parchment onto cookie sheet and place pancetta slices onto parchment
Bake pancetta slices for approx. 12 minutes (you can leave slices on the tray when done cooking until you make the sandwich sliders)
Slice salmon fillets in approx. 2 1/2 ” pieces
Season salon with s & p on both sides
Heat lg fry pan on med/high heat
Add 3 tbsp to pan and begin to add salmon squares 4-6 at a time
Sear on first side approx 1 1/2 minutes and flip (it will release when it ready)
Sear 2nd side 30 seconds and remove to platter
Dress arugula with 1 tbsp olive oil and 1 tbsp lemon juice and a sprinkle of s & p and toss (light dressing)
On a large platter line up top and bottoms of potato rolls
Smear a tsp of aioli on each side of the bun halves
Begin to build gourmet salmon B.L.T. sliders
Layer potato bun, aioli, pancetta, salmon, tomato slice, small mound of arugula and top with bun that has a smear of aioli
Buon Appetito!

Ingredients for Marco’s Homemade Lemon Aioli:

1 egg yolk
1 tbsp fresh lemon Juice
Zest from 1 lemon
1 heaping tbsp finely chopped shallots
1 tsp fresh garlic finely chopped or through garlic press
1/4 tsp salt
sprinkle fresh pepper
1 heaping tbsp Dijon mustard
1/3 cup olive oil
2-3 tbsp grape seed oil (or Olive oil)

Directions for Homemade Lemon Aioli:

Add egg yolk to large glass bowl
Add in Dijon, lemon zest, lemon juice, shallots, garlic
- Whisk to mix
- Begin to drizzle in olive oil, then switch to grape seed oil all awhile whisking constantly to emulsify ingredients into thick texture
Add s & p to taste and set aside

Gourmet Frittata

March 16, 2019August 2, 2015 by Michel

Gourmet Frittata

The Frittata first came about as practical dish in theory for using up those leftovers in our frig but when adding in some lovely melting cheeses and a pinch of dairy it turns into something much more then that. Not to mention this Italian egg dish is just as delicious served room temperature as it is warm.

Making a gourmet frittata is as easy as can be leaving you with lots of room to be creative. The measurements do not have to be exact at all to get wonderful results. You can use 10-12 eggs, and mix in heavy cream, half and half, sour cream, or even creme fresh. You can also change out the cheeses to one that you prefer. Use feta or goat cheese, cheddar, Monterey Jack, Pepper jack, Colby-jack, Swiss or Gruyère, Parmesan and so on. It’s nice to mix it up too using a combination of these cheeses. I really love using up the leftover veggies in the fridge and don’t mind sautéing up one or two more to enhance the leftovers.

By no means does this homemade frittata have to remain a vegetarian either! Pack in the meat using chunks or slices of ham, cooked sausages, bacon, steak and well that list goes on too. I think the trick here is not to fuss too much, be sure to add a little dairy and be sure not to over cook the frittata thinking that it’s not done enough because you see a little movement in the center when taking it out of the oven. Remember it will keep cooking after you take it out of the oven and it will also congeal a bit with the cooling process. Enjoy the show and making this yummy gourmet frittata! You may want to try some grilled Asian Salmon or Caesar Salad with this frittata too.

Ingredients:

12 extra-lg eggs
1/2 cup half & half, heavy cream or creme fresh
1 1/2 cup gruyere cheese ( 1/2 cup is for the topping) OR 1/2 cup cheddar, 1/2 gruyere with addtional 1/2 cup mix of each for the topping
1/3 cup grated Reggiano Parmesan
8 oz. pkg baby bella mushrooms sliced
1 1/2 cup chopped or sliced onions
6 small tomatoes sliced 1/8″ thick to decorate top of frittata before you bake it
1 tsp salt (1/2 tsp into eggs & 1/4 tsp each for onion/mush. and 1/4 tsp when you add kale)
1/4 tsp ground pepper
1 tsp Siracha (or more…to taste)

Directions :

Pre-heat oven to 350º
Wash and dry kale leaves
Remove kale leaves from the ribbing (stalk) as shown in show
Slice mushrooms, onions, kale and tomatoes – set aside
Whisk 12 eggs, then whisk in 1/2 tsp salt. 1/4 tsp finely ground pepper and half and half
Add 3 tbsp olive oil to 10″ cast iron pan or oven proof pan on med/high heat
Add onions and sauté for 5 minutes
Add mushrooms to onions and 1/4 tsp salt, then sauté another 5 minutes on med/high
Add in kale when juices begin to release from the mushrooms along with another 1/4 tsp salt and sprinkle of pepper, and a few shots of Siracha
Sauté kale mixture for 5 minutes while stirring just to wilt slightly
Add 1 cup of gruyere and 1/2 cup of parm to egg mixture and give it a quick stir
Turn off heat on cast iron pan and add in egg mixture
Give it a stir to the veggies and egg mixture
Then top with 1/2 cup more gruyere cheese and decorate with sliced tomatoes
Put into the oven and bake for approx. 23 minutes
Take a peak at the 20 minute mark to make sure that the top hasn’t gotten golden
You only want slight golden on outer edge
Take out frittata and let sit for 20-30 minutes
NOTE: the frittata will keep cooking after you remove it from the oven
Slice and serve with a sprinkle of grated Reggiano Parmesan on top

Zucchini Spaghetti at Jaynee’s

March 16, 2019July 24, 2015 by Michel

Zucchini Spaghetti at Jaynee’s

Wow! Zucchini spaghetti…who would have ever thought? A gluten free dish full of nutrients that taste’s amazing and looks as gorgeous as does is the perfect path to healthy eating! Bringing you this zucchini spaghetti simmering with tomato, basil and red wine at Jaynee’s has inspired me to put together future recipes and shows like this one.

Jaynee and I cook the zucchini spaghetti in this recipe so that it’s al dente. For those of you who might not know what Al dente means it’s an Italian term meaning to have some tooth or bite to it where the texture isn’t too soft. This is kind of ironic because that’s exactly how I like to cook my wheat pasta. I can’t think of anything worse than pasta that is fully cooked to a soft texture.

It is really exciting all the different things you can do with these creative veggie noodles! From Thai themes where raw zucchini noodles are dressed with a citrus dressing made from puréed mangoes, cilantro, fresh lime juice, and avocado’s to tahini sauce puréed with green onions, coconut meat, ginger and fresh lemons. Not only are these dressings packed with anti-oxidants and exotic flavors but the citrus partially cooks the zucchini getting results similar to ceviche. The citrus actually softens the texture of the vegetable giving you a softer mouth feel crunch rather than a harsh raw bite.

It couldn’t get any easier to make these spiral veggie noodles with the new-fangled devices available out there. I purchased my Spiralizer at William Sonoma Outlet in Westbrook on a 30% off sale with an additional 20% off if I gave them my email. Can’t go wrong there. Here is the Spiralizer Amazon link offering a great deal too! Can’t wait for you to venture off into veggie noodle land. You will be amazed how fun and delicious it is to make this recipe. Hope you enjoy the show and keep a look out for future veggie noodle recipes 🙂

Ingredients: Need “Spiralizer” or similar to make zucchini spaghetti

4 med/lg zucchini
1 small vadalia (sweet) onion chopped
OPTIONAL: 2 finely chopped garlic cloves – If you love garlic as I do
1 14 oz. can of diced tomatoes flavored with onion, garlic, celery and or green peppers OR your favorite can of peeled tomatoes in your cabinet (just need to add in 1/4 cup chopped peppers in addition to the onion/garlic above – chop up the whole peeled tomatoes as well to add in after you sauté veggies)
NOTE: If you use “whole peeled” tomatoes DO NOT use the juice too, tomatoes only, because the zucchini renders out a lot of water all on its own.
1/4 cup red wine
3 tbsn olive oil
1 bunch fresh basil
1/2 tsp salt
S & P to taste
OPTIONAL: 1 small container of fresh ricotta to garnish at the end with the Parmesan

Directions:

Spiralize all 4 zucchini and place in a lg bowl
Add chopped onion to 3 tbsp olive oil in a large fry pan on medium heat
Sauté for 5 minutes til soft
Add in Spiralized zucchini with 1/2 tsp salt and sauté 5 minutes on med/high heat- Make sure to stir a couple of times to help it from not sticking. Sautéing on med/high will help to evaporate some of that liquid rendering out of the zucchini while sautéing– (If you saute on low it will just simmer in all the water, you will then have to drain a little of the water out of the pan)
Add in tomatoes, red wine, s & p to taste and simmer 5 more minutes
Plate up and top with your favorite grated Parmesan cheese
OPTIONAL: Top with dollops of fresh ricotta and grated Parmesan

<br />

Homemade Berry Granita

May 4, 2018July 17, 2015 by Michel

Homemade Berry Granita

Homemade berry granita is similar to a sorbet or an Italian ice and gives you the same happy feeling as eating ice cream but can be made with out all that hard work. Granita is made in three simple steps – purée, freeze and scrape. How simple is that? Most recipes for granita have you making a simple syrup by boiling the water and melting the sugar but I find that unnecessary. Instead, I substitute the sugar with Agave Nectar this way you add it right to the berries in the blender! Yeah!

Granita actually originated in Sicily and is a frozen treat made all over the world. In Quebec they call it a slushy or a slurry. This frozen treat can also be made into a after dinner dessert for adults by adding in a jigger or two of rum to give it a little kick. Another great idea is serving granita between meals as a palate cleanser to clear the taste buds for next course as an elegant presentation to your dinner party.

In my homemade granita recipe I have also simplified the freezing steps. Instead of scraping with a fork every 45 minutes just wait the three hours or so until the entire dish is frozen and then scrape with a fork at the end like we do in the show. This way it’s less time consuming and a smoother, easier surface to work with all awhile still coming out fluffy and delicious! I think you and your family and friends will really enjoy the simplicity of this delicious frozen treat.

Ingredients:

2 cups fresh strawberries
1 cup fresh raspberries
1 cup cold water
2 tbsp agave nectar or honey (Optional)
1/4 cup sugar
1/4 cup fresh squeezed lemon juice
Juice from 1 lime
1 bunch fresh peppermint leaves

Directions:

Wash and dry fruit
Squeeze juice from lemons and lime
Hull strawberries and slice in half
Place all berries into blender
Add citrus, H20 and agave
Blender for 20 seconds til pureed
Pour into a Pyrex dish
OPTIONAL: Add in 1-2 jiggers of rum, stir and freeze
OPTIONAL: You can give a stir before its frozen around the 45 minute mark BUT this is not a necessary step (as you see in the show we did not get around to this)
Freeze for approx. 3 hours
Pull out from freezer and begin to scrape with a fork until fluffy
Spoon into martini glasses and top with fresh mint

Homemade Pavlova at Jacqui’s

August 30, 2019July 10, 2015 by Michel

Homemade Pavlova at Jacqui’s

Maybe it’s the bright vivid colors of all the fresh fruits or the fruit that’s layered on a pillow of whipped cream, then set up on a bed of crispy meringue with a marshmallow center that makes this Pavlova the talk of the town when the party is over! This inspired recipe originates from my dear friend Jacqui who has been making this amazing Pavlova creation since she was 11 years old. She first started making this Pavlova with her friend’s mother back in her home land of Ireland.

There were definite ooh’s and aah’s in the room upon first setting eye’s on Jacqui’s pavlova at her St. Patricks Day party three years ago when she made her grand unveiling. That praise continued on after everyone finished eating their slice of heaven. I knew that this amazing Pavlova was next on my list of culinary endeavors.

The wonderful thing about Jacqui’s recipe is that she keeps it simple. I have gone through many recipes for this Pavlova and there are too many unnecessary steps being taken. I have made these other recipes with the stabilizers using cream of tartar and vinegar and corn starch but you just don’t need to waste your energy going through all this. The reason behind using all these stabilizers is because a meringue is usually set on top of a custard like base as in a lemon meringue pie where condensation is a very likely occurrence and the meringue weeps beads of moisture if it isn’t perfectly cooked through. In a Pavlova dessert you needn’t worry about any condensation forming because it’s base is a cake or serving platter. Jacqui bakes her Pavlova on a piece of tin foil that’s coated with butter and placed over an oven proof plate…how simple is that? If you are uncomfortable with that or don’t have a oven proof plate as such you can easily use a cookie sheet and parchment as shown below going about her same recipe.

I like that there isn’t any sugar in the whipped cream because the meringue is sweet enough. Planning ahead is a great idea and will make things easier if you can get the meringue done the night before. In Jacqui’s recipe there is also no need for a low and slow bake or a long slow cool off with the oven turned off and the oven door slightly open while the meringue stays in there until completely cooled. I have put in all the extra steps and that extra time with meringue’s before…it is unnecessary here! I say the proof is in the pudding…or should I say the Pavlova! You will love making this recipe as much as I do.

“Meringue with Fruit Filling” is what this dessert was originally called. Both New Zealand and Australia claim to have invented Pavlova and both claim it as their national dish. What it really comes down to is two countries being inspired by a Russian prima ballerina named Anna Pavlova. She was on tour in their countries from 1926-1929. A chef in New Zealand said he had invented the dessert for her and another chef in Australia had commented “It is as light as Pavlova”, comparing the dessert to the ballerina, and that’s how the name came about. Now you see how light this dessert truly is …just wait til you try it. You too will become a fan of Pavlova! I hope you enjoy the show and become as inspired by Jacqui and her Pavlova as I am.

Ingredients for Pavlova – Serves approx 16-20 slices:

6 extra large egg whites
1 cup plus 2 tbsp sugar
1 pint heavy cream (2 cups) NO SUGAR IN WHIPPED CREAM
small containers of strawberries, blueberries, & black berries
1 whole pineapple (buy ahead of time and leave on your counter for 2-3 days to get maximum sweetness)
Pam canola oil spray
parchment paper
pencil

Directions for Meringue: (Good idea to make this the night before and leave on the counter covered with foil:

Pre-heat and put on Convection if you have it to 325º When I have tested cooking the meringue on a regular oven setting the bottom burns on the cookie tray. The convection setting distributes the heat for a more even cooking and beautiful bottom
Lightly spray cookie sheet with Pam-canola oil to help keep parchment in place while you are shaping the meringue into a circle
You can use tin foil that is coated with butter on both sides and placed over a oven proof dish OR trace the outside of a 9″ dinner plate on a piece of parchment and flip it over so the drawing is facing down and place onto sprayed cookie sheet (top of parchment is clean and dry)
Separate egg whites from the yolks using your hands – it’s the best way to ensure you won’t break the yolk & having the eggs at room temperature helps you get more volume when you whisk
Put the egg whites into kitchen aid mixing bowl with whisk attachment (or electric mixer and large mixing bowl)
Beat egg whites on medium/high speed (#8) til it begins to looks white, and firm and you see volume form – 4 minutes here)
Begin to add 1/2 cup of sugar, and whisk- you will see the whites becoming shiny
Add 2 Tbsp at a time every 15 seconds on medium (#6) speed – the meringue holding stiff peaks and looking shiny – this will take 3 minutes while adding sugar and 1 more minute after sugar addition is done
GRAND TOTAL WHISKING 8 MINUTES
Gently fold in the rest of the 2 tbsp of sugar
Scoop whipped meringue onto parchment paper and spread with spatula into the circle shape – keep thickness at 2.5″-3.0 because you will loose a little volume when it cools
Put into the oven for 45 minutes… DO NOT OPEN OVEN DOOR (especially in the first 30 minutes!)
Clean and chill your kitchen-aid mixing bowl and whisk or mixing bowl by placing it in the freezer (at least in the frig. if no room in freezer)
Slice up your fresh pineapple as shown in the photos
Slice up your strawberries and put all your fruit on a plate to make laying it out on the whipped cream an easier process
Take the meringue out of the oven and let it cool 5 minutes just so you can handle the hot pan better (I actually even slide the meringue off of the cookie tray onto the counter – you can actually pull the parchment paper so the meringue slides with it and let it completely cool)
Then flip it over onto your serving platter – get your hands underneath it to help flip it over onto serving dish
Let meringue cool completely if you haven’t already (if you put the whipped cream on when it’s not fully cooled and the whipped cream will melt)
DON’T WORRY about any cracks or imperfections, that’s the nature of the meringue when cooked for a Pavlova and you are topping it with whipped cream and fruit : )
Peel off the parchment paper
Take out your chilled mixing bowl and begin to whisk 2 cups of heavy cream
Whisk on medium/high till the cream turns into stiff peaks
Using your spatula scoop out whipped cream and spread a layer of whipped cream on top and then layer your different fruits in your favorite design
You can store this in the refrigerator for a few hours until you are ready to serve it

TIP: Always use stainless steel or glass mixing bowls to whisk eggs whites and NEVER plastic or wood because they can have residual oils in them which is very bad for egg whites. Also NEVER use a wooden spoon to scoop out the meringue …same idea.

Mixed Berries with Dreamy Cream

March 16, 2019July 3, 2015 by Michel

Mixed Berries with Dreamy Cream

Mixed berries with dreamy cream is a really easy yet super delicious way to end any meal! This homemade white fluffy fruit dip is made from melting and whisking Marshmallow Fluff with Philadelphia cream cheese. Believe it or not this mixture is a perfect combination. You might think at first that it may be wicked sweet but the tang from the cream cheese mellows that right out and brings it all together in a very nice balance.

You can add a half of teaspoon of vanilla extract to this recipe but I feel like it just gets lost anyways and I like to keep this fluffy dip a bright white making for a wonderful color contrast with the berries. This dreamy cream fruit dip is pretty rich so all you really need is a small dollop in between fruit layers.

Now you may think this Marshmallow Fluff and Philadelphia cream cheese is the perfect compliment to the berries but wait until you invite fresh mint to the party! The flavor of the mint with the mixed berries and dreamy cream is an absolute MUST. I happen to have “peppermint” mint growing around my yard and I use it for so many things like my roasted beets and feta salad. Once you start to grow mint it just takes off and the is no need to ever fuss over it again.

With all the effort we put into entertaining I’m so happy to be able show you a recipe that can be made in a matter of minutes and get the oohs and aah’s that it does! Hope you enjoy the show and the mixed berries and dreamy cream recipe as much as we do.

Ingredients:

12 martini glasses, parfait or plastic drink cups
1 16 oz. container of Marshmallow Fluff
1 8 oz. pkg. Philadelphia cream cheese
1 pint of blue berries
2 lbs fresh strawberries sliced
1 pkg black berries
1 pkg raspberries
fresh mint leaves

Directions:

Place room temperature Philadelphia cream cheese and Marshmallow Fluff in a medium size pan on medium heat
Begin to melt this combination all awhile whisking the whole time
This process will only take 1 minute
Let this mixture fully come to room temperature before layering with the fruit
Begin to layer berries into glass with a small dollop of dreamy cream in between each layer
Top with fresh mint leaves

Homemade Chocolate Pecan Pie at Barbara’s

April 20, 2019June 16, 2015 by Michel

Homemade Chocolate Pecan Pie at Barbara’s

Barbara’s homemade chocolate pecan pie is like nothing you’ve had before. Not only do you get that gooey texture with a hint of nutty caramel because it’s a pecan pie but a chocolaty finish slides right on in and makes you say wow! Gooey, nutty, caramel, chocolate …need I say MORE? In fact, it is plenty chocolaty so if you wanted to nibble on those “special dark” Hershey’s chocolate chips while you are making the pie feel free it wouldn’t make the pie any less delicious.

When Barbara first delivered her scrumptious homemade pecan pie to my house I was beside myself. I just couldn’t believe my eyes and with an invitation to her Christmas Eve party to top it off which she also cooks for. I later found out that she makes seventy pies that get hand delivered with the invite to her party. It all began fifteen years ago at a surprise party her husband Peter threw for her where stories evolved of first meetings with Barbara and her gifts of homemade chocolate pecan pie. From that point on the pie numbers grew and it now totals out at around 72 pies.

This gourmet chocolate pecan pie of Barbara’s has become a tradition for many of the families on her pie list that wait in anticipation of her delivery in order to take the pie to their relatives on Christmas Day. This pie freezes extremely well and slicing it before freezing making for easy removal without having to thaw the whole pie is ideal. I must say though eating my slice right out of the freezer before it thaws is my new favorite way…wait til you try it!

Barbara is very busy in the month of December when all the pies get baked and delivered. She does get things going back in September though putting in an order for a twenty-two pound box of pecans from Georgia which arrive around Thanksgiving time. Then the whole process takes off from the chopping of the pecans in the food processor, measuring exact amounts placed into baggies and stored in the frig , to purchasing large bottles of Karo syrup that are shelved until needed and so on until December is upon her and the baking begins.

This truly is a labor of love for Barbara and I’m very grateful to have become a part of this amazing tradition and see first hand how inspirational she is. You can see for yourself and hear some of the extremely funny stories that go along with Barbara’s pie making in my “Homemade Chocolate Pecan Pie Show” above. I hope you enjoy the show and now you too can make this blueberrypie homemade chocolate pecan pie part of your family tradition. If you have the time and are only making a pie or two you can check out my “Perfect Pie Crust In 5 Minutes Recipe” or even my “Best Blueberry Pie!” recipe if you are looking to have a second pie 😉

Ingredients – Pre-Heat oven to 375º:

1 cup coarsely chopped pecans (on the finer side but NOT a powder)
handful pecan halves for decoration
6 oz. HERSHEY’S Special Dark chocolate chips (full bag for 2 pies)
1 cup light Karo corn syrup -NOTE: Spraying the inside of measuring cup with Pam vegetable or coconut oil will help the Karo syrup ease out (full bottle of Karo for 2 pies)
2/3 cup sugar
2/3 cup melted butter and cooled to ROOM TEMPERATURE or LUKE WARM
1 1/2 Tsp pure vanilla
4 lg eggs lightly beaten (WITHOUT any frothiness occurring)
1 pkg. Pillsbury Prepared Pie Crusts ROOM TEMPERATURE@ (2 crusts inside)
1 tsp all purpose flour
1 – 9″ deep dish pie plate

Directions:

Pre-heat oven to 375º
Place out rolled out pie crust in the deep dish pie plate
Form edges like a scallop shell as shown in show above, then put into the refrigerator until its needed
In a large bowl mix cooled-melted butter & sugar with a spatula, you are NOT CREAMING the two just stir to combine
Add in Karo Syrup and stir
Then add in vanilla and whisked eggs, don’t want froth so just stir to combine
Mix in chocolate chips, stir
Then add in ground pecans, mix with a spatula
Pour into pie shell
Decorate the top of the pie with pecan halves
Add rim covering on top of pie so crust does not burn if using A Prepared Pie Crust from the store
NOTE: No need to cover my HOMEMADE PIE CRUST with rim covering because it won’t burn
In a 375º pre-heated oven, place the chocolate pecan pie on the lowest rack so the top doesn’t burn and if the top begins to get too dark towards the end place a piece of foil over the pie for the duration
Let cool slightly, slice and serve with bourbon, scotch, wine, coffee or milk…oh and also great with whipped cream or vanilla ice cream 😉
Freezes incredibly well- make sure to cut into slices before you freeze for easy removal. In fact, I love the texture of having the chocolate pecan pie right out of the freezer without thawing! – you should try it this way 🙂

Easy Gourmet Pesto

March 14, 2019June 12, 2015 by Michel

Easy Gourmet Pesto

This easy gourmet pesto will definitely put a smile on your face when you see how quickly you can make it! You may never go out and buy the jar stuff again when you taste your own homemade either. There’s just no comparison when you make your own pesto. Now that I show you in my new show how to make it simply in a food processor you have no excuse but to get going and create some incredibly delicious dishes with my homemade pesto recipe.

There’s making pesto by means of mortar and pestle and I admit I have spent many a day making it this way, but there’s another way which I will show you here that saves you time and energy which we all seem to run low on by the end of the day. If it’s the weekend and you have some time on your hands then be my guest and knock yourself out with the mortar and pestle. It is truly is a lovely way to make this paste, and useful in so many other ways like grinding spices for instance not to mention being therapeutic.

Back to reality, being able to use my food processor to make my homemade gourmet pesto is a wonderful thing! The pesto tastes the same and you still put all the love into it using good ingredients. You can play with this recipe also when it comes to amounts like adding a little more Parmesan if it’s too thin or drizzling in a tad more olive oil if it’s too thick. Making pesto is a very forgiving process…. just trust yourself and be sure to taste as you go along to see if you need to add a sprinkle more of salt and or pepper.

Ingredients for Pesto:

1 pkg. 2-3 cups of fresh basil leaves
1/2-3/4 cup grated Reggiano Parmesan
1 lg. garlic clove put thru garlic press
1/4 cup extra virgin olive oil
salt & pepper
dash of Siracha

Directions for Pesto:

Take the basil leaves off of the stems and place them into the food processor with the pressed garlic.
Begin to pulse while drizzling in all of the olive oil thru the top opening of the food processor.
Once you finish adding the oil you may need to stop and scrape the sides with a spatula if you see large pieces of basil leaves.
Pulse once more, then add the parmesan.
Pulse a couple more times to blend, taste and add salt and pepper and tabasco if you want a little kick to it.
Pulse once more to combine.
The pesto is ready to use.
If you want to save the pesto put it into a plastic container and drizzle about 1 Tbsp of olive oil right on top, lay a piece of Saran wrap right on top of the new layer of olive oil so there isn’t any air touching (This will keep the basil from oxidizing and turning brown).
At this point you can either keep in the refrigerator for up to 2 days or put it into the freezer.
When you are ready to use the frozen pesto take it out the night before and let it thaw in the refrigerator.
Now that you have this delicous pesto you can easily make the Crostinis with Fresh Mozzarella, Pesto and Roasted Tomato appetizer.

Ingredients for Roasted Tomatoes:

1 lb. grape or cherry tomatoes
2-3 tbsp olive oil
s&p to taste

Directions for Roasted Tomatoes:

Slice tomatoes in half, drizzle on olive oil and S&P and roast in a 400º oven for 15-20 minutes

Yogurt Chicken Kabobs, Tzatziki & Toum at Maria’s

March 24, 2020June 5, 2015 by Michel

Yogurt Chicken Kabobs, Tzatziki & Toum At Maria’s

Wow, this gourmet yogurt marinated chicken kabob recipe is the most scrumptious marinade I have ever had on chicken. It will be my new favorite marinade for summer grilling! There is really nothing to putting together this marinade and the results are outstanding. The grilling goes really quickly here too because you cube up the chicken into small pieces so it only takes about 7-8 minutes for each side on high heat. I know I will be baking my chicken with this marinade over the winter months. Maria got this yogurt-marinated chicken kabob recipe from epicurious.com and of course making a couple of adjustments as I go through my own test kitchen adding in the fresh ground coriander and the “smoked” Spanish paprika giving it that hint of something extra that I was looking for.

The combination of these three gourmet recipes together are packed full of flavor! My favorite is actually having this dynamic combo on some warmed or toasted naan adding in a chewy soft texture to this heavenly dish. Using the toum, the garlic Lebanese sauce as a baster for the breads and vegetables when you are grilling in a no brainer.

This homemade gourmet sauce called toum is such an unusual sauce because it’s hard to initially imagine how such a thick and creamy texture can come about from peeled garlic cloves and vegetable oil! You must be patient with this recipe as the slow drizzling of the vegetable oil is crucial in the emulsification of this garlic-oil combo but the efforts are well worth it. Watching the show to see how I get the sauce thick and foamy I hope will help clarify the “how to’s” of it. This toum sauce will last up to 2-3 weeks in your frig and who’s better than you with this little hidden gem just waiting to put a flavor punch of silky garlic on your sauteed veggies, garlic breads, meats, fish, chicken… the options are really endless.

Maria’s homemade tzatziki sauce is a recipe I’m sure you will love and want to add to your go to recipes for summer. The way she has you drain the whole fat Greek Yogurt makes this sauce even creamier and gives your mouth a smooth silky texture yet refreshing at the same time with the grated cucumber, and vinegars and fresh lemon juice. This sauce can easily be used as an amazing dip with pita chips. It’s similar to my cucumber & Vadalia onion salad but definitely different. So nice to have a couple different styles to choose from.

This Mediterranean night of exotic spices and flavorful recipes will not be easily forgotten. You just may start to crave these homemade dishes sooner than you think. I hope you enjoy the show and the gourmet yogurt marinated chicken kaobs, tzatziki and toum recipes.

INGREDIENTS for Yogurt Chicken Kabobs:

1 tsp ground red pepper flakes
1 tsp (Spanish) smoked paprika
1 tsp (Hungarian) sweet paprika
2 tsp coarse kosher salt
1 tsp fine ground black pepper
2 tbsp tomato paste
6 garlic cloves peeled and smashed
2 whole lemons thinly sliced
2 tbsp red wine vinegar
3 tbsp olive oil
1 cup whole milk Greek Yogurt
2 1/2 lbs. chicken thighs
1 package extra-long wooden skewers
1 package cherry or grape tomatoes
1 or Vadalia sweet onion sliced into 1″ pieces

Mediterranean Yogurt Chicken Kabobs DIRECTIONS:

Take first 11 ingredients in above list and add to large mixing bowl
Mix everything with a spatula then add in chicken pieces and toss to coat
Cover with saran and pop into the frig for 24 hours
Cover 2 cookie tray with foil and begin to place pieces of marinated chicken
Place chicken thigh pieces on BROIL for 10 nminutes, then flip & broil 10 minutes more
Be sure to keep an eye on them so as not to burn
Remove tray and let cool to touch while broiling other tray of chicken thigh pieces
When all chicken can be handled place 3 cooked pieces onto each wooden skewer
OR you can grill…
OPTIONAL: Skewer cherry tomatoes and onion alternating pieces
You can also alternate chicken, tomato, onion, chicken and repeat
Grill on high for 7-8 minutes on each side (even with veggies in the mix)
Serve grilled chicken and tomato/onion on naan or pita bread with tzatziki, and hummus or rice ….YUM!

INGREDIENTS for Tzatziki Sauce:

1 16 oz. container of whole fat Greek yogurt
1 English cucumber
1 garlic clove put thru garlic press
1/2 cup chopped fresh dill
2 tbsp rice wine vinegar
1 tbsp red wine vinegar
1 tsp salt
1/4 tsp pepper
1/2 tsp cumin
juice from 1/2 fresh lemon
2 tbsp good extra virgin olive oil in sauce and some to drizzle on top at the end

DIRECTIONS for Tzatziki:

Slice cucumber in half-length wise, then in half crosswise
Scoop out middle seeds and discard
Grate cucumber halves into a large bowl
Put cucumber gratings into a Ziploc baggie and add 1/2 tsp salt, let sit for 1 hour or over night
Unseal a small corner of the Ziploc & drain water from baggie squeezing the grated cucumber
Add grated cucumber to a medium bowl, and pat dry with paper towels to remove any excess water
Add fresh dill, garlic, s&p, cumin, lemon juice and Greek yogurt to grated cucumber, mix til creamy texture
Drizzle 2 tbsp good extra virgin olive oil on top and voilà you have tzatziki

INGREDIENTS for TOUM – Lebanese Garlic Sauce:

1 cup peeled white garlic
2 1/2 cups vegetable oil
1/4 tsp salt
1/2 cup fresh lemon juice

DIRECTIONS for Toum: Approx Time 12 minutes

Add 1 cup peeled garlic and salt to food processor and pulse 3 times
Scrape down sides
Begin the garlic-vegetable oil emulsion by SLOWLY beginning to drizzle in the oil – This will take about 12 minutes to slowly drizzle in all of the oil
When you have reached adding in 1/2 cup of oil you will need to stop and scrap sides one last time then start up processor again and resume adding in oil, at about 1 cup of oil mark begin to add 2 tsp of lemon juice – KEEP food processor going the WHOLE TIME
Go back and forth from oil to lemon juice until it’s finished (I begin to add 3 tbsp of lemon juice at a time after about 1 1/2 cup of oil mark)
You should see the volume doubling then quadrupling
At this point the toum will be thick and foamy
Since the food processor has been running for a while now you will need to let it COOL and put into a container but DO NOT seal at this point because any condensation will ruin the texture of the toum and all your hard work
Just loosely cover with a paper towel til COMPLETELY COOLED
At this point you can seal with a top
It will last in the frig for a couple of weeks
Serve with the yogurt marinated chicken kabobs, sauté vegetables, brush on grill items, naan, pita bread, ciabatta for garlic bread … the options are endless ENJOY 🙂

Bloody Mary Shrimp & Mango-Curry Shrimp At Nancy’s

March 16, 2019May 28, 2015 by Michel

Bloody Mary Shrimp & Mango-Curry Shrimp At Nancy’s

Bloody Mary Shrimp & Mango-Curry Shrimp in Wonton Cups

These two homemade shrimp appetizer’s are fun and delicious! Bloody Mary Shrimp and Mango-Curry Shrimp in wonton cups will soon be on your go to list for summer appetizers! My good friend Nancy passed these wonderful recipes on to me which she found at epicurious.com. They certainly have a an enormous assortment of recipes there to choose from and sometimes it can be overwhelming finding the ones you like so I feel fortunate to have a fellow foodie pass these on.

These two shrimp appetizer’s just might be the easiest and most delicious recipes you’ll have this summer. The Bloody Mary shrimp is so flavorful with all the same condiments that make up “the” cocktail including the vodka but in little nibble sizes. Serving up this appetizer on a spoon makes for a lovely presentation too. You can find these spoons at party stores and sometimes even at Stop & Shop.

The Mango-Curry Shrimp in wonton cups is another winner with a variety of fresh flavors from the green curry sauce to the mango chutney which both come prepared from the specialty section of the grocery store totally saving you time in the prep department …Hallelujah! You know me with the mayo thing … as much as I love my Hellman’s Mayo I do like to cut the mayo with some plain Greek yogurt to give it a little tang and a wonderful fresh texture so I give you that option in the list of ingredients for this appetizer.

It was an enjoyable day shooting this show and having my good friend Nancy share with us a couple of her favorite appetizer’s that she frequently entertains with. We will definitely be back cooking with Nancy this summer and visiting her garden to pick heirloom tomatoes for that scrumptious homemade Tomato Tartan! Hope you enjoy the show and let me know how you like the Bloody Mary Shrimp & Mango-Curry Shrimp appetizer’s.

Ingredients For THE BLOODY MARY SHRIMP:

1 pound medium shrimp in shell, peeled and de-veined
1 1/2 cups thinly sliced celery (2 -3 ribs)
1 cup thinly sliced scallions (about 6)

Directions For THE BLOODY MARY SHRIMP:

Bring a large saucepan of salted water (2 tablespoons salt for 2 quarts water) to a boil.
Add shrimp, then remove from heat and let stand in water until cooked through, about 5 minutes.
Drain in a colander and cool to room temperature, about 30 minutes.
Cut shrimp into thirds and transfer to a large bowl with celery and scallions.

Ingredients For THE SAUCE:

1/2 cup ketchup
1/4 cup vodka (preferably Absolut Peppar)
1/4 cup fresh lemon juice
2 tablespoons bottled horseradish (not drained), or to taste
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco OR Siracha (also found where the tabasco is shelved at the store)
S&P to taste

Directions For THE SAUCE:

Whisk together all sauce ingredients
Just before serving, stir sauce into shrimp mixture.
Spoon 2 shrimp pieces with vegetables and sauce into each soup spoon and arrange spoons on a platter.

NOTE: Shrimp can be cooked and tossed with vegetables 4 hours ahead, then chilled in a sealed bag. Sauce can be made 1 day ahead and chilled, covered. Mix the sauce and shrimp right before serving.

Ingredients For THE MANGO-CURRY SHRIMP:

12 wonton wrappers (from one 12-ounce package), each cut into squares
Vegetable oil
1/3 cup mayonnaise OR split the 1/3 cup mayo in half with Greek yogurt
2 tablespoons chopped fresh cilantro
5 teaspoons fresh lime juice
2 teaspoons mango chutney
1 teaspoon Thai green curry paste (Thai green curry paste is available at Asian markets and in the Asian foods section of some supermarkets)
12 ounces peeled cooked medium shrimp, coarsely chopped
1 cup Fresh cilantro leaves coarsely chopped

Directions For THE MANGO-CURRY SHRIMP IN WONTON CUPS – Pre-Heat oven to 325º:

Preheat oven to 325°F.
Place wonton squares on work surface and brush lightly with oil
Press each into miniature muffin cup, oiled side down
Bake until wonton cups are golden brown, about 10 minutes
Cool completely in tins -Can be made 3 days ahead
Remove cups from tins and store airtight at room temperature
Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend
Stir in shrimp. Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead – Cover and refrigerate
Place wonton cups on serving platter
Spoon 1 tbsp shrimp salad into each cup
Garnish with cilantro leaves