Ingredients -
Muffaletta dressing:
1/2 cup Green Olives pitted and chopped
1/2 cup Black Olives pitted and chopped
1/2 cup Red Bell Peppers‐roasted peeled, seeded, chopped
1/2 cup Green Bell Peppers‐roasted peeled, seeded, chopped
6 pieces Anchovy Fillets minced
4 pieces Garlic Cloves minced
2 tbsp Capers rinsed and mashed
1/2 cup Extra Virgin Olive Oil
1/2 cup Lemon Juice
4 tsbp Italian Parsley chopped
2 tbsp Fresh Oregano chopped
Sandwich:
6 pieces Country Bread Round halved horizontally
1 piece Romaine Lettuce Leaves washed and dried
1 cup Arugula Leaves washed and dried
5 pieces Tomatoes thinly sliced
6 pieces Mortadella thinly sliced
6 pieces Provolone Cheese thinly sliced
6 pieces Salami thinly sliced
6 pieces Cappicolo thinly sliced
Salt to taste
Pepper to taste
Procedure -
Mix the olives with the red and green peppers, anchovies, garlic, capers, olive oil, lemon juice, parsley and oregano. Season with salt and pepper. Cover and refrigerate overnight. Remove some of the soft crumbs from the interior of each half of the bread forming a hollow hold the olive mixture. Drain the olive mixture, reserving the liquid. Brush each half of the bread generously with the liquid. Divide the olive mixture between the two halves of the bread, filling the hollows. Top one half of the bread with 1/2 the romaine, 1/2 arugula, 1/2 tomatoes, all the mortadella, ham, cheese and salami, the remaining tomatoes, arugula and romaine. Carefully sandwich with the second side of the bread, crust side up. Enclose the sandwich in plastic wrap. Place it on a baking sheet. Top with another baking sheet to press the sandwich together. Refrigerate at least 20 minutes.
Ingredients -
1 kg Chicken Breasts grilled and sliced
1 cup Vegetable oil
1 cup Red Leaf Lettuce
1 cup Bib Lettuce
1/2 cup Carrots julienne
1/2 Pecans
2 tbsp Butter
Honey Mustard Dressing -
1/2 cup Olive Oil
3 tbsp Fresh Lemon Juice
1/2 cup Red Wine Vinegar
2 tbsp Dijon Mustard
2 tbsp Grainy Mustard
1 tbsp Mustard Powder
1 cup Honey
2 tbsp Prepared Horseradish
Salt and Pepper to taste
Procedure -
Honey‐Mustard Dressing -
Whisk together the olive oil, lemon juice, vinegar Dijon mustard, powder mustard, honey and horseradish. Season to taste.
Chicken Salad -
Brush the chicken with oil and season. Place on a hot grill at 45 degree angle. When grill marks are evident turn 90 degrees to create cross hatch/diamond marks. Turn to complete the cooking process.
Heat the butter and saute the pecans until they turn a slightly darker shade of brown. Place the lettuces down, garnish with nuts and carrots. Shingle the chicken breast over the top.Serve with honey mustard dressing.
Ingredients -
1 liters Chicken Consomme
1 liter Duck stock
1/2 kg Pork shoulder hocks, sliced
1/2 kg Duck, whole, cut to sliced
1/2 cup Green Chilies chopped
1 piece Lemon Grass Sticks smashed
2 tbsp Ginger peeled and smashed
2 pieces Star Anise
3 pieces Cloves
1 cup Shiitake Mushrooms caps sliced
1/2 cup Shrimp ‐ cooked
1/2 cup Scallions sliced finely on bias
1/2 cup Fresh Cilantro finely chopped
3 tbsp Fresh Lime Juice
2 tbsp Plain Sugar
2 tbsp Fish Sauce
Procedure -
Put the consomme on to boil with the duck, pork, chilies, lemon grass, star anise and cloves. Simmer for 30 minutes. Remove the duck, shred the meat and reserve. Remove the pork, shred the meat and reserve.
Strain the stock, fully chill. Remove and discard fat cap that solidifies on top of the stock. Bring the reserved stock back to a boil. Add the shiitakes and simmer for 10 minutes. Add the reserved pork and duck along with the shrimp, scallions and cilantro. Taste and adjust with the lime juice, sugar and fish sauce.
Ingredients -
1/2 cup Shallots minced
1/2 tsp Peppercorns
1/2 cup Ginger grated
1/2 cup Dry white wine
4 tbsp Lime juice
4 tbsp White wine vinegar
1 liter Heavy cream
1 cup Unsalted butter cut into chunks
1/2 tsp Salt
1/2 tsp White pepper
Procedure -
Combine the shallots, peppercorns, ginger, wine, lemon juice, and vinegar in a saucepan. Reduce over medium‐high. Add the heavy cream, and reduce by half.
Strain and taste the beurre blanc and adjust with salt and pepper.
Ingredients -
3 tbsp Ginger peeled, grated
3 tbsp Garlic chopped
3 pieces Red Chilies whole dried
1 piece Star anise
1/2 cup Sugar
2 pieces Lemon grass stalks smashed
1/2 cup Rice wine
1/2 cup Soy sauce
1/2 cup Tomato paste
2 cups Tomato juice
1/2 cup kg Cilantro leaves roughly chopped
2 tsp Sesame seeds
Procedure -
Place the garlic, ginger, red chilies (check heat before adding), star anise, sugar, lemon grass, cilantro, rice wine
and the soy sauce in a pan and bring to the boil
Reduce slowly by half then add the tomato paste.
Add in the Tomato juice and bring to the boil, simmer and cook for about 20 minutes. Remove from the stove and
puree. Return to the boil and adjust the seasoning.
Garnish with sesame seeds and picked coriander leaves.
Ingredients -
1/2 cup Balsamic vinegar
1/2 cup Orange juice
1/2 cup Grapefruit juice
1/2 cup Lime juice
1/2 cup Lemon juice
1/2 cup Olive oil
1/2 cup kg Parmesan cheese
1/2 tsp Salt
1/2 tsp Pepper
Procedure -
Mix together the vinegar, orange juice, grapefruit juice, lime juice, and lemon juice. Slowly add the olive oil while whisking vigorously. Add the Parmesan cheese and stir. Season with salt and pepper.
Ingredients -
2 tbsp Butter
1 cup Red onions sliced
1 cup White onions sliced
1/2 cup Sugar
1/2 cup Red wine
2 tbsp Ginger, fresh chopped
4 pieces Garlic chopped
1/2 tsp Allspice
Procedure -
Cook the onions in the butter until lightly colored. Add in the sugar and lightly caramelize. Add the rest of the ingredients and cook slowly until dark colored and syrupy.
Ingredients -
1 cup Tomato cut medium dice
1/2 cup Onions small dice
2 tbsp Jalapeno chili peppers seeded, minced
4 tbsp Lime juice
2 tbsp Cilantro finely chopped
1/2 tsp Salt
1/2 tsp Pepper
Procedure -
Mix all the ingredients together in a bowl.
Season with salt and pepper.
Ingredients -
1/2 cup Red onions minced
1/2 cup Tomato cubes see recipe
2 tbsp Jalapeno peppers seeded, minced
2 tbsp Cilantro chopped
4 tbsp Lime juice
2 cups Avocado
1/2 tsp Salt
1/2 tsp Black pepper
Procedure -
Put the onions, tomatoes, jalapenos, cilantro and lime juice together. Peel the avocados, cut roughly into a medium dice. Combine the avocados with the rest of the ingredients and mix well, smashing the avocados a little to form
rough paste. Adjust seasoning with salt and pepper.
Ingredients -
1 cup Olive oil
1/2 cup Celery
1/2 cup Onion
3 pieces Garlic cloves peeled, minced
1 cup Basil stems
1 cup Oregano stems
2 pieces Bay leaves
1 cup Tomato paste
Procedure -
Heat half of the olive oil over medium heat. Add the chopped onion and celery and sweat (cook without color) add the garlic, basil, oregano, and bay leaves and sweat for a few minutes more until vegetables are tender.
Add the tomato puree, lower the heat and let cook, stirring constantly for 15 minutes.
Add the remaining olive oil and leave on low heat for flavors to infuse, about 30 minutes.
Remove from heat and set aside for at least 30 minutes to let the oil rise to the top.
Strain the tomato flavored oil, separating it from the solids. Discard the solids.
Ingredients -
2 tbsp Butter
1 cup Mushrooms sliced
1/2 cup Flour
1 liter Beef stock
1/2 tsp Salt
1/2 tsp Pepper
Procedure -
Melt the butter and sauté the mushrooms over a moderate heat. Cook until juices have evaporated, and they've begun to brown. Stir in the flour, reduce the heat to medium, and cook until the flour starts to brown.
Whisk in the beef stock gradually. Bring to a boil, reduce to a simmer and cook for 20 minutes. Season to taste.
Ingredients -
2 tbsp Olive oil
4 pieces Garlic chopped
1/2 cup Shallots chopped
1 cup Red bell peppers peeled, seeded, chopped 2 tbsp White wine
1 liter Chicken stock
4 tbsp Chili flakes
Procedure -
Heat the oil over medium heat and sweat the garlic, chilies and shallots until they are tender.
Add the peppers and continue to sweat until they are very tender.
Deglaze the pan with the wine and let the wine reduce until nearly cooked away.
Add the stock and chili flakes and simmer until reduced by half. Puree the sauce in a food processor or blender until very smooth.
Taste and adjust the seasoning, especially the chili, should be spicy.
Ingredients -
2 tbsp Oil
1/2 cup Onions
1/2 cup Carrots
1/2 cup Celery
1/2 cup Red wine
1/2 cup Tomato paste
2 liters Brown veal
1/2 cup Thyme
2 pieces Bay leaves
Procedure -
Saute the onions, carrots and celery in the oil until deep rich brown.
Do not season as this sauce will be used for other applications.
Add the red wine and tomato paste and reduce until thick and syrupy
Add the stock and bring to a boil. Add the thyme and bay leaves. Reduce to a simmer.About 30 minutes.
Reduce by half, skim and de-grease during the cooking process. Strain the sauce.
Ingredients -
2 tbsp Vegetable oil
1 kg Pork bones
1 kg Pork trimmings
1/2 cup Onions diced
1/2 cup Carrots diced
1/2 cup Celery diced
1/2 cup Tomato paste
2 liters Brown veal stock
1/2 cup Red wine
1/2 cup fresh thyme
Salt and Pepper to taste
Procedure -
In a shallow pan brown the pork bones. When almost done, add the onions, carrots and celery and caramelize all, stir in the tomato paste.
De-glaze with the red wine and remove all to a deep pot.
Add the veal stock and fresh thyme. Bring to a boil, reduce to a simmer and cook for 30 minutes, frequently skimming the fat and impurities from the top. Allow to reduce by 1/3rd.
Strain and return to the stove top. Check taste before seasoning.
Ingredients -
1/2 cup Shallots
1 cup Balsamic vinegar
1 cup Olive oil
1/2 tsp Cracked black pepper
1/2 tsp Sea salt
Procedure -
Peel and cut the shallots in half.
Place the shallots in a high speed blender, add the vinegar and olive oil.
Blend well until emulsified.
Remove and season to taste.
Ingredients -
1 cup Milk
1 cup Heavy cream
1 piece Vanilla pod split & scraped
1 cup Sugar
14 pieces Egg yolk separated
Procedure -
Heat the milk, cream, scraped vanilla bean and pod, and half the sugar. Bring to boiling point.
Combine the egg yolks and the rest of the sugar and temper the mixture into the hot milk.
Stirring constantly heat slowly in a water bath to a maximum temperature of 180F/82C.
When the mixture thickens slightly, strain and chill.
