With FineMark s Executive Chef, Lauren Simon

Transcription

1 With FineMark s Executive Chef, Lauren Simon Strawberry Pomegranate Sangria Orange, Rosemary and Chili Olives Toasted Marcona Almonds Lemon Cilantro Mushrooms with Serrano Ham and Shaved Manchego Garlic Shrimp and Chicken with Peppers and Asparagus Avocado Butter Spiced Hot Chocolate Whipped Dulce de Leche Dip

2 Strawberry Pomegranate Sangria 1 bottle red wine (Garnacha or Tempranillo are good choices) 1 cup Pomegranate juice ½ cup Orange liquor ¼ cup Simple Syrup (optional) Pomegranate Seeds 1 Orange, Sliced 1 Green Apple, chopped 1 cup Red Grapes Combine all ingredients and cover. Refrigerate overnight or at least 4 hours. Serve over ice and add extra fruit and mint if desired. Top with sparkling water. Orange, Rosemary and Chili Olives 1 Orange 2 Tablespoons Fresh Rosemary, minced Pinch Red Chili Flakes 1 cup olives (any mix you like) 3 Tablespoon Olive Oil Using a vegetable peeler, peel thin strips of the zest from the orange. Heat a sauté pan over medium heat and add olive oil. When the pan is hot, add rosemary and chili flakes and let infuse the oil. Add in orange zest and olives and stir to coat. Let sizzle until the olives are warmed through, about 4-5 minutes. Season with salt and pepper and serve immediately. Alternative cooking method: Combine all ingredients on a large piece of foil and fold the over to cover everything. Place on a baking sheet and heat in the oven at 350 F for minutes or until warmed through.

3 1 cup Marcona Almonds 1 teaspoon Smoked Paprika Toasted Marcona Almonds 1 Tablespoon Olive Oil Heat a sauté pan over medium low heat. Add olive oil and let heat up. Add paprika and let sizzle before adding the almonds. Coat the almonds in the oil and gently toast until starting to brown. Remove from pan and drain any excess oil on paper towels and immediately season with salt and pepper. Lemon Cilantro Mushrooms with Serrano Ham and Shaved Manchego 2 cups Cremini Mushrooms 3 Tablespoons Olive Oil 1 Lemon, just the zest 2 Tablespoon Fresh Cilantro Few Slices Serrano Ham Manchego Cheese Heat a sauté pan over medium heat. Add olive oil and mushrooms and cook until beginning to brown. Add lemon zest and cilantro and season with salt and pepper. Transfer to serving bowl and arrange Serrano ham on top and use a vegetable peeler to shave Manchego. Serve over arugula.

4 Garlic Shrimp and Chicken with Peppers and Asparagus 4 Tablespoons Butter 5 Cloves Garlic 1 Tablespoon Fresh Rosemary 1 Teaspoon Smoked Paprika 1 lb. Boneless Skinless Chicken Breast, Cubed Splash of White Wine 1 cup Chopped Asparagus 1 cup Chopped Bell Peppers 1 lb. Jumbo Shrimp, peeled and deveined Heat a large sauté pan over medium high heat and melt butter. Add finely chopped garlic and rosemary and stir until fragrant. Add chicken and paprika and let brown slightly. Add in white wine and cover and simmer for 5-8 minutes until chicken is cooked through. Add in asparagus and bell peppers and cover again until vegetables are tender. Lastly, add in the shrimp and toss together. Cook about 3 minutes longer until the shrimp is just opaque. Serve with rice and fresh avocado butter (recipe follows). Avocado Butter 2 ripe Avocados 1 Lime, juiced In a wide mouthed bowl mash the avocado with a fork. Add in lime juice, salt and pepper and stir until smooth. Additional add-ins can include fresh jalapeno, cilantro and garlic.

5 Spiced Hot Chocolate 4 cups Whole Milk 1 teaspoon Cinnamon 10 ounces Semisweet Chocolate In a saucepan gently heat the milk with the cinnamon over medium heat. Add in chocolate and whisk until well combined. Add in a pinch of cayenne pepper for an extra kick. Whipped Dulce de Leche Dip ¼ cup Dulce de Leche ¼ cup Mascarpone 1 ½ cups Heavy cream 2 Tablespoons Powdered sugar In a large bowl whisk mascarpone with Dulce de Leche until smooth. Add in heavy cream and whisk until soft peaks form. Whisk in powdered sugar. Transfer to serving dish and serve with cookies and fresh fruit.