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RECIPES

TEQUILA LIME SHRIMP Ingredients 1lb. large shrimp in shell (21 to 25 per pound), peeled and deveined ¼ cup Sauza Blue Silver 100% Agave Tequila 1 tbsp. lime juice 2 tsp. salt 1 tsp. kosher salt 2 tbsp. butter ¼ cup green onions ¾ cup crema or sour cream Directions:  In a mixing bowl, toss [...]
MICHAEL SYMON’S “FUN GUY” BURGER WITH CASTELLO BURGER BLUE Recipes courtesy of Michael Symon Ingredients Burger ½ pound ground sirloin ½ pound ground brisket ½ pound boneless short ribs (or 1 ½ pounds ground beef) Toppings 4 slices Castello Burger Blue Cheese 8 ounces sautéed mushrooms 4 [...]
Prairie Grass Cafe Ramp Crustini with Ramp Butter By George Bumbaris and Sarah Stegner Ingredients: 1 of wild ramps ( I use Burton Farms from Indiana) 1 Tbsp + ¼ cup olive oil (separated) Salt ½ cup sweet butter (softened) 8 slices of baguette – sliced on the bias, 4-5 inches long each [...]
Chef Thomas Keller’s “Puck Cake” Yield: 24 Chocolate Cups You’ll need 24 silicone muffin cups and 2 lbs tempered dark chocolate. NOTE: Bouchon Bakery used a specific mold for their chocolate pucks that is not readily available for the home cook. We suggest the below as a perfect [...]
Pistachio and Cranberry Studded Matzo Brittle by Spork Foods Serves 6-8 Ingredients: 3 sheets matzo 3 tablespoons non-hydrogenated margarine ¼ cup organic raw cane sugar ¾ cup dark chocolate chips or chopped chocolate ½ cup roughly chopped Setton Farms pistachio kernels 1/3 cup roughly chopped [...]
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