THE CHOPPING BLOCK WELCOMES YOU! Friday

Transcription

1 THE CHOPPING BLOCK WELCOMES YOU! Friday CUSTOM INTERNATIONAL TAPAS MENU Wild Mushroom and Parmesan Bruschetta Roasted Poblano and Black Bean Quesadillas with Cilantro Sour Cream Grilled Flank Steak with Chimichurri Sauce Late Summer Vegetable Risotto BBQ Pork Sliders with Coleslaw Lime Coconut Cupcakes with Dolce de Leche Frosting Cheesecake with Raspberry Sauce

2 WILD MUSHROOM BRUSCHETTA WITH SHAVED PARMESAN Yield: 6-8 servings Active time: 25 minutes Start to finish: 25 minutes 1/4 cup dried porcini mushrooms 1/2 cup Marsala 1/2 loaf baguette, sliced 1/2 inch thick on the bias 2 tablespoons extra virgin olive oil 2 tablespoons grapeseed oil 1 pound cremini mushrooms, sliced thin 2 cloves garlic, minced 1 shallot, sliced 1/4 cup heavy cream 1 tablespoon fresh oregano, rough chopped Salt and pepper to taste 2 ounces parmigiano reggiano cheese, shaved 1. Soak the porcini in the wine for 20 minutes. 2. Preheat a grill pan. Brush the baguette slices with the olive oil, and grill on both sides until well marked and toasted. 3. Heat a sauté pan over high heat and add grapeseed oil. Sauté the cremini mushrooms, stirring occasionally, until golden brown, about 7 to 8 minutes. 4. Remove the porcini from the wine, reserving the wine, and chop them finely. 5. Reduce the heat to medium. Add the chopped porcini with the garlic and shallots, and saute until aromatic, about 30 seconds. 6. Deglaze with the reserved Marsala and reduce until dry. 7. Add the cream and oregano, and simmer until thickened. 8. Season to taste with salt and pepper. 9. Spoon the warm mushrooms on to the grilled bread. Top with shaved parmesan.

3 ROASTED POBLANO AND BLACK BEAN QUESADILLAS Yield: 6-8 servings as an appetizer Active time: 30 minutes Start to finish: 30 minutes 2 poblano peppers 8 small flour tortillas 1 cup Chihuahua cheese, grated 1/2 cup corn kernels, fresh or frozen 1/2 cup black beans, drained and rinsed 1/4 cup fresh cilantro, rough chopped Grapeseed oil, as needed Your favorite red salsa 1. To roast the peppers, place them directly on your gas burners with the heat on high. Char the outside of the peppers, turning them as needed, until completely blackened. Place the peppers in a small bowl and cover with plastic wrap. (If you don t have gas burners, you can char the peppers under the broiler or on a grill.) 2. Allow the peppers to steam for about 10 minutes. Remove them from the bowl and peel the blackened skin off the peppers, resisting the urge to rinse them. Cut them into strips and set aside. 3. Heat a griddle over medium-low heat. 4. Place four tortillas on your work surface and sprinkle with the cheese. Top with the roasted poblano pepper strips, corn kernels, black beans and cilantro. Stack the remaining tortillas on top. 5. Brush the griddle with the grapeseed oil. Toast the quesadillas on the first side until golden brown. Flip and repeat. Be sure that the cheese has melted before they come off of the griddle. 6. Cut the quesadillas into triangles and serve with your favorite red salsa.

4 GRILLED FLANK STEAK WITH CHIMICHURRI SAUCE Yield: 4 servings Active time: 25 minutes Start to finish: 25 minutes 1 1/2-2 pound flank steak 2 tablespoons grapeseed oil Your favorite spice blend Salt to taste Chimichurri (recipe below) 1. Heat a grill pan over medium heat. 2. Brush each side of the flank steak with grapeseed oil and season with your favorite spice blend and salt to taste. 3. Grill the steaks on the first side until caramelized, about 4-5 minutes. Flip and repeat. 4. Continue to cook the steaks until done to your liking. An internal temperature of 125 is ideal for medium rare. 5. Allow the steak to rest for 5 minutes on a cutting board with a juice groove, cut into thin slices against the grain and serve with the Chimichurri.

5 CHIMICHURRI Yield: 1 1/2 cups Active time: 10 minutes Start to finish: 10 minutes 3 cloves garlic 1shallot, peeled and halved 1 cup packed, fresh parsley leaves 2 tablespoons fresh oregano leaves 1/4 cup fresh basil leaves 1/2 teaspoon red chili flakes 3/4 cup extra virgin olive oil 6 tablespoons red wine vinegar Salt and pepper to taste 1. Set up a food processor, and with the motor running, drop the garlic and shallot though the feed tube to mince. 2. Add the remaining ingredients, and puree until smooth. 3. Serve with grilled meat and/or vegetables. NOTE: Chimichurri is also delicious with grilled fish or chicken. The flavor is best if made a few hours ahead, and it will keep in the refrigerator for about a week.

6 LATE SUMMER VEGETABLE RISOTTO Yield: 4 servings Active time: 45 minutes Start to finish: 45 minutes 1 small yellow squash 1 small zucchini 2 tablespoons butter 1 tablespoon extra virgin olive oil Salt and pepper to taste 2 tablespoons butter 1 onion, medium dice 2 cloves garlic, minced Salt and pepper to taste 1 cup Arborio rice 1/2 cup white wine 4 to 6 cups chicken or vegetable stock, heated 1/2 cup parmesan cheese, grated 2 tablespoons fresh oregano, rough chopped Truffle salt and pepper to taste 1. To prepare the vegetables, peel and cut the vegetables into medium dice. Heat a large sauté pan over medium-high heat, and add 2 tablespoons butter and the olive oil. Sauté the vegetables, tossing occasionally, until lightly caramelized and tender. Season with salt and pepper to taste, and set aside. (You can alternatively toss the vegetables with olive oil, salt and pepper and roast on a sheet tray at 400 until golden brown and tender.) 2. To prepare the risotto, heat a large, wide pan over medium heat and add the remaining 2 tablespoons of butter. Gently sauté the onion until tender. Add the garlic and cook an additional 30 seconds. Season with salt and pepper to taste. 3. Stir in the rice and toast for 2 to 3 minutes. Pour in the wine and stir over medium heat until the liquid has evaporated. 4. Ladle in the warm stock a half cup at a time, stirring constantly after each addition. Do not add the next ladleful until the previous one is completely absorbed. 5. Continue in this fashion until the rice is al dente, about 18 minutes. Remove from the heat. 6. Stir in the cheese, the caramelized squash, zucchini and oregano. Season to taste with truffle salt and pepper.

7 SLOW-ROASTED BBQ PORK Yield: 6-8 servings Active time: 20 minutes Start to finish: 5 hours, 20 minutes 1/4 cup kosher salt 1/4 cup dark brown sugar 1/4 cup chili powder blend 2 teaspoons smoky paprika 2 teaspoons cinnamon 2 teaspoons cumin seeds, toasted and ground 2 teaspoons onion flakes 2 teaspoons garlic flakes 3-4 pound boneless pork shoulder aka pork butt 2 onions, sliced thin 1 cup chicken stock Your favorite barbecue sauce 1. To make the dry rub, mix together the salt, brown sugar, ancho chili powder, smoky paprika, cinnamon, cumin, onion flakes and garlic flakes. 2. Rub the spice mixture on the pork and allow to marinate for 1 hour, refrigerated, but overnight is preferable. 3. While the brisket is marinating, preheat the oven to Place the sliced onions in a baking dish and pour in the stock. 5. Set the spice-rubbed pork on top of the onions and cover tightly with foil. 6. Slow-roast the pork, undisturbed, for 4 hours. 7. Remove the foil from the baking dish, generously brush the pork with bbq sauce and continue to roast an additional 30 minutes. 8. Remove the pork from the oven and allow to rest on a cutting board with a juice groove for 30 minutes. Using your hands or two forks shred the meat discaring any large pieces of fat. Serve with extra barbecue sauce on the side.

8 CREAMY CABBAGE SLAW Yield: 4-6 servings as a side Active time: 25 minutes Start to finish: 25 minutes 1/2 head red or green cabbage, shredded 2 carrots, peeled and grated 2 scallions, sliced thin on the bias 3/4 to 1 cup mayonnaise 2 tablespoons Dijon mustard 1 tablespoon apple cider vinegar Lemon juice, to taste Pinch sugar 1/2 teaspoon celery seeds 1/4 cup parsley, rough chopped Hot sauce to taste Salt and pepper to taste 1. Combine all of the ingredients for the slaw and mix well. 2. Allow to sit, refrigerated, for at least one hour before serving.

9 LIME COCONUT CUPCAKES WITH DULCE DE LECHE BUTTERCREAM Yield: 15 cupcakes Active time: 30 minutes Start to finish: 50 minutes 1 1/2 sticks unsalted butter, softened 1 cup sugar 3 eggs, separated 1/2 teaspoon vanilla extract 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt Zest of 3 limes 3/4 cup buttermilk 1/2 cup sweetened coconut Dulce de Leche Buttercream Frosting (recipe below) 1 cup lightly toasted flaked coconut 1. Preheat oven to 350 and fill 2 muffin tins with paper liners. 2. In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 5 minutes. 3. Add the egg yolks one at a time until incorporated. Add the vanilla extract. 4. Mix together the flour, baking soda, lime zest and salt. 5. Alternately add the dry ingredients and the buttermilk to the butter/sugar mixture beginning and ending with the flour. 6. Fold in the coconut. 7. In a medium bowl, beat the egg whites on high speed until stiff peaks form. Fold into cake batter. 8. Fill the muffin tins 3/4 way full and bake until the tops are springy and a toothpick inserted into the center comes out clean, about minutes. 9. Allow the cupcakes to cool and then frost with the Dulce de Leche Buttercream. 10. Top the frosted cupcakes with the toasted flaked coconut and serve.

10 DULCE DE LECHE BUTTERCREAM Yield: 3 cups Active time: 25 minutes Start to finish: 55 minutes The perfect frosting for Tres Leches Cupcakes. 3/4 cup granulated sugar 3 tablespoons cornstarch 1/4 teaspoon salt 1/4 cup water 1 cup dulce de leche 2 egg yolks 1 teaspoon vanilla extract 2 sticks unsalted butter, softened to room temperature 1 to 2 cups powdered sugar 1. Stir the sugar, cornstarch and salt together in a small, heavy saucepan. Whisk in the water then the dulce de leche, and bring to a boil over medium heat. Boil for 1 minute, whisking constantly. Remove from heat. 2. Place egg yolks in a medium mixing bowl. 3. Gradually whisk the dulce de leche mixture into the egg yolks. Stir in the vanilla. Strain through a fine sieve into a small bowl, and set aside to cool completely, about 30 minutes. 4. Beat the butter on high speed in a large mixing bowl until light and fluffy. Beat in the cooled dulce de leche mixture, and then add enough powdered sugar to make the frosting thick and spreadable.

11 MINI CHEESECAKES Yield: 12 to 16 individual cakes Active time: 30 minutes Start to finish: 2 hours For the crust: 1 cup cookie or graham cracker crumbs 3 tablespoons unsalted butter, melted 3 tablespoons sugar For the filling: 1 1/2 pounds cream cheese, room temperature 3/4 cup sugar 4 eggs 1/4 teaspoon vanilla extract Zest and juice of 1 lemon Raspberry Sauce (recipe below) 1. Preheat the oven to Combine the crumbs, sugar and melted butter until thoroughly mixed and press into muffin cups in muffin tins. Chill crust while you mix the filling. 3. Beat the cream cheese with the sugar with an electric mixer until fluffy, scraping the bowl well with a spatula. Add the eggs one at a time, beating after each addition, and then beat in the extract, juice, and zest. 4. Pour the filling to the crust-lined pan, or use a scoop to portion it into the muffin tins. 5. Bake for 15 to 20 minutes, until golden, puffy and no longer liquid in the center. 6. Remove from the oven and chill thoroughly (1 to 2 hours). Serve with Raspberry Sauce. NOTE: This recipe can also be baked as a large cheesecake. Bake in a 9- to 10-inch springform pan at 375 for minutes. For a taller cake, use a 7- to 8-inch springform pan, and bake at 350 for minutes. RASPBERRY SAUCE Yield: 1 1/2 cups; servings Active time: 5 minutes Start to finish: 5 minutes One 10-ounce bag unsweetened frozen raspberries, thawed in the refrigerator 1/2 cup sugar 1. Puree the berries and sugar in a blender until smooth. 2. Strain the sauce and pour into a squeeze bottle for easy saucing.