• Recipes

    Mac & Cheese

    Mac & Cheese

    Ingredients

    • 1 1/2 cup Water
    • 1 ea Evaporated Milk, 5 ounce can
    • 1 1/2 cup Cavatappi dry pasta
    • 1 tsp Salt
    • 3/4 cup Cheddar Cheese, grated
    • 3/4 cup Pecorino Romano, grated
    • 1 tbsp Corn Starch
    • 3 tbsp Butter
    • 1/4 tsp Black Pepper

    Instructions

    1. Add water, milk, pasta, and a large pinch salt to a sauce pot and bring to boil over high heat, stir occasionally. Reduce heat to medium once boiling. Use the time on the noodle package to gage how long it will take. Remove from heat.
    2. In a separate bowl, mix cheeses with cornstarch to coat.
    3. Remove from heat. Add butter and black pepper.
    4. Add cheese mixture to pot and stir to melt. Return to low heat if you need to finish melting.
    5. Taste for seasoning & add additional salt if needed. Garnish with additional shredded cheeses, black pepper.

    Notes

    Toasted panko crumbs are a great garnish. Simply add a couple tablespoons of ghee to a medium high sauté pan. Add a panko and a pinch of salt. Cook until golden.

  • Recipes

    Tartar Sauce

    Tartar Sauce

    Yield: About 3/4 cup

    Ingredients

    • 1/2 cup mayonnaise
    • 1/4 cup finely chopped dill pickles
    • 1/8 cup minced onion
    • 1 tbsp chopped fresh parsley
    • 1/2 tbsp pickle juice

    Instructions

    1. Whisk together all the ingredients in a bowl.
    2. Season with salt and pepper. Refrigerate until ready to serve.
  • Recipes

    Peanut Butter Ice Cream

    Peanut Butter Ice Cream

    Yield: 4
    Prep Time: 30 minutes
    Cook Time: 1 day
    Additional Time: 10 minutes
    Total Time: 1 day 40 minutes

    Ingredients

    • 2 tbsp Cream Cheese
    • 1/2 cup Dark Brown Sugar
    • 2 tsp Vanilla Extract
    • 1/2 tsp Sea Salt
    • 1 cup Homemade Peanut Butter
    • 1 cup Heavy Whipping Cream
    • 1/2 cup Milk

    Instructions

    1. In a large microwave-safe bowl, microwave the cream cheese for 10 seconds on high. Add the dark brown sugar, and beat with a whisk attachment in a stand mixer for a minimum of 60 seconds. The goal is to mostly dissolve the sugar into the cream cheese. Once incorporated, add the vanilla extract and mix again.
    2. Stop the mixer and add the peanut butter. Mix slowly until fully incorporated and the sugar is dissolved. Make sure to scrape the bowl.
    3. Reduce the speed and slowly add the heavy whipping cream. Once incorporated, slowly add the milk. Mix on medium for a minute until the batter is completely mixed.
    4. Pour into Creami container and freeze for 24 hours minimum.
    5. When ready to serve, remove the Creami container from the freezer and process immediately.

    Notes

    Makes 4 servings of 2 medium scoops.

    Garnish with roasted peanuts, a reduction of fruit jam, or peanut brittle pieces.

  • Recipes

    Oleo Saccharum

    1 part peels to 1.5 parts sugar by weight.

    Coat peels with sugar in a jar. Allow to sit out on a counter for 24 hours. Strain the resulting liquid from peels into a storage container or bottle.

    Peels can be dried and used as candied garnish.

  • Recipes

    Mojito

    Mojito

    Ingredients

    Instructions

    1. 10 Mint Leaves + 1 Lime Wedge
    2. Muddle
    3. Add 2 Lime Wedges + 2 Tbs Sugar
    4. Muddle Again
    5. Add Ice
    6. Add 1.5 oz Rum
    7. Top off with Club Soda
    8. Garnish with Lime Wedge
  • Recipes

    She Crab Soup

    She Crab Soup

    She Crab Soup

    Yield: 2 servings

    Ingredients

    • 3/4 Cup Whole Milk
    • 3/4 cup Heavy Whipping Cream
    • 1 ea Sweet Onion, small, diced
    • 1 ea Celery Stalk, diced
    • 2 ea Garlic Cloves, minced
    • 1 ea Small Lemon
    • 1/2 pound Lump Crab Meat
    • 2 tbsp Butter
    • 1/2 tsp Salt
    • 1/4 tsp Ground White Pepper
    • 1/8 tsp Ground Nutmeg
    • 2 tbsp All-Purpose Flour
    • 1/2 cup Clam Juice (or Chicken Stock)
    • 2 tbsp Dry Sherry (plus some for garnish)
    • Fresh Parsely, chopped (plus some whole sprigs for garnish)

    Instructions

    1. Add milk and cream to a bowl and allow to sit at room temperature while you prepare the remaining ingredients.
    2. Finely dice the sweet onion and celery and add to a separate bowl. Mince and add the garlic as well.
    3. Zest the lemon and set aside.
    4. Coarsely chop the parsley and set aside.
    5. Pick through the crab and remove any shell pieces. Reserve 3 ounces of the crab for serving (1-1/2 ounces per person).
    6. Melt the butter in a cast iron pot. Add the onion, celery, and garlic. salt, ground white pepper, and nutmeg. Cook until the onions and celery are softened, but not browned. 5-10 minutes.
    7. Add the all-purpose flour to the cat iron pot, stirring to coat the onions and celery. Cook gently, making sure not to brown the flour too much. Deglaze the pot with half of the clam juice or chicken stock. Cook until the liquid mostly evaporates. 2-3 minutes.
    8. Add the milk, whipping cream, remaining clam juice or chicken stock, and the lump crab meat to the pot. Make sure to stir very lightly so as not to entirely break up the crab meat. Bring to a light simmer and cook, whisking often. About 10 minutes.
    9. Remove pot from the heat, add lemon zest, chopped parsley, and dry sherry. Stir to combine. Taste and season with additional salt or white peppers as needed.
    10. Add 1-1/2 ounces of crab meat to the bottom of each of the serving bowls. Ladle the warm soup on top. Float a teaspoon or two of the dry sherry on top of the soup and garnish with remaining whole sprigs of parsley.
    11. Serve.

    Notes

    Serve with toasted crusty bread or oyster crackers.

    Leftovers can be stored in the fridge for up to two days.

  • Recipes

    Hollandaise Sauce

    Hollandaise Sauce

    Hollandaise Sauce

    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes

    This is a basic blender recipe aimed at

    Ingredients

    • 4 ea Egg Yolks
    • 2 tbsp Lemon Juice
    • 1 tbsp Worcestershire Sauce
    • 3/4 tbsp Dijon Mustard
    • 1/2 tsp Salt
    • Pinch of Cayenne Pepper (optional)
    • 8 tbsp Butter (1 stick)
    • 2 tbsp Water

    Instructions

    1. Heat butter in medium in a small sauce pan.
    2. Add egg yolks, lemon juice, Worcestershire sauce, Dijon mustard, salt, and cayenne pepper to the Aer Disc Vitamix Blender container.
    3. Start the blender on the lowest speed and raise to 8. Blend for 30 seconds.
    4. Remove the pour stopper, and slowly stream hot butter into the blender.
    5. Once fully incorporated, add water as needed to bring the hollandaise to the right consistency.
  • Recipes

    Chicken Sandwich

    Chicken Sandwich

    Ingredients

    Marinade

    • 2 ea boneless skinless chicken thighs
    • 1 cup buttermilk
    • 1 tsp Paprika
    • 1 tsp Garlic Powder
    • 1 tsp Salt
    • 1 tsp Black Pepper

    Breading

    • 1 cup flour
    • 1/2 cup corn starch
    • 1 tbsp Paprika
    • 1 tbsp Garlic Powder
    • 1 tbsp Onion Powder
    • 1 tsp Black Pepper
    • 1 tsp Salt
  • Recipes

    Churro

    Churro

    Ingredients

    Version 1

    • 1 cup water
    • 1/4 cup oil
    • 1/2 tsp salt
    • 3 tbsp Brown Sugar
    • 1 cup flour

    Version 2

    • 1 cup water
    • 1 cup flour
    • 1 tsp baking powder
    • 1/2 tsp salt

    Instructions

      4.5 to 5 minutes at 375

  • Recipes

    Ranch Dressing

    Ranch Dressing

    Ingredients

    • 3/4 cup Buttermilk, or regular whole milk
    • 1/2 cup Mayonnaise
    • 1/2 cup Sour Cream, or Greek yogurt
    • 1 tsp Dried Dill
    • 1 tsp Garlic Powder
    • 1/2 tsp Dried Chives
    • 1/2 tsp Dried Parsley
    • 1/2 tsp Onion Powder
    • 1/4 tsp Salt
    • 1/4 tsp pepper

    Instructions

    1. Mix all ingredients and let rest in the fridge for at least half an hour.