Goin' Coastal: Fried Fish Tacos Fried Fish Taco Ingredients -1 cup cornmeal-2 eggs- cup milk-2 filets of fish (tilapia, cod, catfish)-Salt and pepper to taste-Tortillas-Hoisin glaze* Hoisin Glaze Ingredients* -1 cup hoisin sauce-2 tablespoons Dijon mustard-2 tablespoons sriratcha-2 tablespoons rice wine vinegar Salsa Ingredients -1 pineapple-2 red bell peppers-2 jalapenos-2 limes, zested and juiced-1/3 cup agave- cup chopped cilantro Fried Fish Taco Procedure -Season your cornmeal with salt and pepper. -Beat two eggs and a half cup of milk together. -Dunk your fish in your egg wash, and then bread with the cornmeal breading. -Pan sear the fish. Hoisin Glaze Procedure* -Mix all ingredients in a bowl. Salsa Procedure -Dice your salsa ingredients, and combine them in a bowl. -Season with salt and pepper to taste. Plating Wrap your fish and salsa up in a tortilla, top with the hoisin glaze, and enjoy!
Miltons: Tangy-Glazed, Bacon-Wrapped Prime Meatloaf Bacon-Wrapped Prime Meatloaf Ingredients -1 lb. ground Wagyu beef-1 lb. ground veal-1 lb. ground pork-1/4 lb. unsalted butter-1 cup yellow onion, diced small-1/4 cup minced garlic-1 teaspoon celery seed-6 whole eggs-3 egg yolks-1/4 cup Worcestershire sauce-1/4 cup half & half creamer-1/4 cup Dijon mustard-1/3 cup chopped parsley-2 cups panko breadcrumbs-9 strips Applewood smoked bacon-13x4 bread loaf pan-Wax paper-Parchment paper Tangy Meatloaf Glaze Ingredients -1/2 cup veal demi-glace-1/4 cup ketchup-1.5 tablespoons brown sugar-1/4 teaspoon smoked paprika-1/4 tablespoon apple cider vinegar Bacon-Wrapped Prime Meatloaf Procedure -Drain all ground meat. -In a small pot, melt the butter, and sweat the onions until translucent.-Add the garlic and celery seed, and cook for 5 minutes. -Set the mixture aside, and allow it to cool. -Puree the eggs, egg yolks, half & half, Worcestershire, Dijon and parsley together with an immersion blender. -Place the ground meat into a large bowl, and mix together with your hands. -Add the egg mixture and the cooled onion mixture to the meat, and blend very well with your hands. -Add the panko breadcrumbs, and blend well. -Cut strips of wax paper to the size of the bread loaf pans. Use pan spray to stick one layer to the bottom. -With a rolling pin, roll the bacon flat between parchment paper. -Carefully layer the bacon in the bread loaf pans, making sure to overlap the pieces and alternate ends. -Place the meatloaf into the pan, and pack it down with your hands. -Wrap the bacon over top of the loaf, and use pan spray to attach the top layer of wax paper. -Bake the loaf at 325 degrees for 90 minutes, rotating once. Make sure the internal temperature reaches 160 degrees Fahrenheit.-Remove from the oven, and allow it to cool. -Carefully invert the pan, and cut into 8-ounce pieces. Tangy Meatloaf Glaze Procedure -In a pot, place all ingredients together, and heat until sugar is dissolved. Plating Place a slice of meatloaf on each plate, and drizzle with glaze. Serve with your favorite two side dishes, shown here with Miltons Smoked Gouda Mashed Potatoes and Grilled Broccolini.
Taste of Life: Baby Spinach, Avocado, and Grapefruit Salad By Hillary Gallagher Serves 4-6 Baby Spinach, Avocado, and Grapefruit Salad Ingredients -1 avocados, sliced-2 whole grapefruits, cut into supremes-2 crisp apples, peeled and cut into strips (or grated)-1 lb. baby spinach- cup balsamic vinaigrette* -Salt and pepper to taste Baby Spinach, Avocado, and Grapefruit Salad Procedure -Put the baby spinach in a large bowl, season with salt and pepper, and toss with enough balsamic vinaigrette to lightly coat the spinach leaves. -Arrange the spinach in individual bowls or a large salad bowl. -Arrange the avocado slices on top of the spinach. -Arrange the apple and grapefruit segments neatly. -Serve as is or with a piece of grilled salmon, chicken breast, or shrimp. *Balsamic Vinaigrette Ingredients -2 oz. red wine vinegar-2 oz. balsamic vinegar-1 teaspoon Dijon mustard- teaspoon honey-6 oz. extra virgin olive oil-6 oz. vegetable oil (or any neutral oil)-2 tablespoons minced herbs of your choice (chives, parsley, basil, or thyme)-Salt and pepper to taste *Balsamic Vinaigrette Procedure -In a medium bowl, combine the vinegars, mustard, and honey. -In a separate bowl, combine the oils, and then slowly whisk them into the mustard mixture. -Season with salt and pepper. -Whisk in the herbs, and serve immediately (or refrigerate for later use).
Goin' Coastal: Seared Scallop Salad with Pickles Vegetables Serves 4 Ingredients *Pickled Red Onion1 red onion, julienned1 cup sugar1 cup rice wine vinegar1 cup red wine vinegar4 cups ice*Pickled Sweet Peppers1 bag mini sweet peppers, cut into circles3/4 cup sugar3/4 cup apple cider vinegar3/4 cup rice wine vinegar4 cups iceScallop Salad16 fresh U/10 scallops1 bag baby arugula2 oranges, cut into segments2 grapefruit, cut into segments*Pickled red onion and sweet peppers1 oz. extra virgin olive oilFreshly ground salt and pepperPickled Red OnionBring the sugar and vinegar to a boil.Add the onion, and bring to a boil again. As soon as it starts to boil again, pour the mixture into the ice to shock the onions, preventing them from overcooking.Pickled Sweet Peppers Bring the sugar and vinegar to a boil.Add the peppers, and bring to a boil again. As soon as it starts to boil again, pour the mixture into the ice to shock the peppers, preventing them from overcooking.Scallop SaladSear the U/10 scallops, and set aside.Place a handful of arugula on the plate, and top with 4 scallops.Place about 4-5 grapefruit and orange segments around the scallops.Place the pickled red onion and peppers around the scallops.Finish the salad with freshly ground pepper, salt, and extra virgin olive oil.
The Big Ketch: Lobster Cobb Salad Lobster Cobb Salad Ingredients -3 oz. cooked lobster claw and tail meat-3 cups spring mix lettuce- cup cucumber, diced- cup grape tomatoes, halved- cup grilled corn- cup hardboiled egg, diced-2 tablespoons crumbled blue cheese-2 tablespoons chopped, cooked bacon -3 oz. Key lime honey mustard (see additional recipe) Lobster Cobb Salad Procedure -Place the spring mix lettuce in a bowl. -Starting with the lobster, arrange the cucumbers, tomatoes, corn, egg, blue cheese, and bacon in lines on top of the lettuce. -Pour the Key lime honey mustard on top of the salad. Key Lime Honey Mustard Ingredients - cup mayonnaise- cup lime juice- cup whole-milk Greek yogurt- cup creole mustard- cup honey Key Lime Honey Mustard Procedure -Combine all the ingredients in a bowl, and whisk until smooth.
Taste of Life: Crepes with Cream Cheese Filling and Strawberry Sauce By Paul Bodrogi Cream Cheese Filling Ingredients -1 lb. cream cheese (room temperature)- oz. vanilla extract-1 oz. powdered sugar Cream Cheese Filling Procedure -In a large bowl, combine all the ingredients with a rubber spatula until well combined. -Refrigerate until needed. Crepe Ingredients -8 oz. flour- oz. sugar-Pinch of salt-8 eggs-8 oz. milk-1 oz. butter Crepe Procedure -Put the milk and eggs in a blender for 15 seconds.-Add the remaining ingredients to the blender, and mix for 20 seconds or until smooth.-Let the mixture rest for 30 minutes.-Heat a 6-inch crepe pan until warm-Spread oz. of butter around the pan until almost browned. -Remove the pan from the heat, and wipe out the excess butter.-Return the pan to the heat, and add about 3 oz. of crepe batter, swirling until the entire pan is thinly coated. -When the crepe sets, flip and cook on the second side for about 30 seconds. Strawberry Sauce Ingredients -1 oz. butter-3 oz. sugar-1 lb. fresh strawberries cleaned, hulled, and cut into fourths- oz. fresh lemon juice-1 oz. orange liqueur Strawberry Sauce Procedure -Melt the butter and sugar in a large saut pan until the sugar dissolves.-Add the strawberries and lemon juice, and cook until the fruit is glossy and glazed.-Remove half of the strawberries, and set aside.-Return the remaining strawberry mixture back to the stove, and cook on low heat for about 5 minutes. -Remove the strawberries from the heat, and add the orange liqueur. -Let the mixture cool until just warm.-When cool, puree the mixture in a blender.-Remove the mixture from the blender, and add the strawberries that were set aside earlier. Assembly -Put a spoonful of the cream cheese filling onto a crepe, and fold it into fourths. -Place the filled crepes on a plate, and add the warm sauce and strawberry mixture.-Garnish with lemon zest (optional).
Milton's Cuisine & Cocktails: Smoked Gouda Mac N' Cheese Smoked Gouda Mac n Cheese Ingredients- cup smoked gouda cream sauce (see additional recipe)-2 cups penne pasta, cooked- cup diced Applewood bacon, cooked-1 teaspoon snipped chivesSmoked Gouda Mac n Cheese Procedure-In a small pot, combine the cooked pasta and smoked gouda cream sauce together, and cook over medium heat for 4-5 minutes. -Place in a bakeware dish, and top with the cooked bacon and snipped chives.Smoked Gouda Cream Sauce Ingredients-1.5 quarts heavy cream- cup veal demi-glace- cup cracked mustard- cup Dijon mustard-12 oz. smoked gouda cheese, shreddedSmoked Gouda Cream Sauce Procedure-Gently heat the cream to a scald.-Add the demi-glace and mustard, and whisk until smooth. -Add the shredded cheese, and stir for several minutes, as the cheese melts. -Finish the sauce by blending it together with an emulsion blender.
Queenies: Meatloaf Sausage with Coca Cola Glaze Meatloaf Sausage Ingredients- cup red bell pepper cut in dice- cup sweet onion cut in dice- cup carrot cut in dice- cup celery cut in dice-4 lbs. ground chuck-1 lb. ground pork-6 teaspoons kosher salt- teaspoon ground black pepper- teaspoon sweet paprika- teaspoon granulated garlic- teaspoon ground thyme- teaspoon chopped fresh thyme-1 cup panko bread crumbs-3 eggs- cup buttermilkMeatloaf Sausage Procedure-Once veggies are diced, put them in a food processor with a blade attachment until finely chopped. -Put chopped veggies in a colander to drain excess fluid.-Add drained veggies and all remaining ingredients into a large mixing bowl placed over ice to keep the mixture cold. -Mix the ingredients thoroughly by hand until well combined, and the mixture becomes tacky.-Form the mixture into traditional meatloaves.-Put your loaves in a smoker at 250 degrees for approximately 30-40 minutes or until they reach 160 degrees.STARCHEFSFeatured Recipe of Brett Ashcraft in the 2018 Starchef Rising Stars competition.
Taste of Life: Moroccan Carrot Salad By Chef Hillary Gallagher Ingredients cup lemon juice2 tablespoons roughly chopped cilantro1 tablespoon sugar cup extra virgin olive oil1 lb. finely grated carrots3 oz. golden raisins, plumped and drainedSalt and pepper to tasteProcedure- Combine the lemon juice, cilantro, and sugar. - Gradually whisk in the oil.- Toss the dressing with the carrots and raisins. - Season with salt and pepper.- Serve immediately as a side dish to accompany grilled chicken or fish. It also goes great as a condiment with hummus or falafel, and it can be served as a salad component as well.
Milton's Cuisine & Cocktails: Charred Broccoli, Cauliflower, and Red Pears Broccoli, Cauliflower, and Red Pears Ingredients 1/4 lb. roasted broccoli florets1/4 lb. roasted cauliflower florets1 red pear, quartered and seeds removed1/2 cup sweet potato puree1/4 cup Asher blue cheese, crumbled1/4 cup pickled red onion1/4 cup crushed glazed pecans1 oz. sherry maple vinaigretteOlive oil for coatingSalt and pepper to taste Broccoli, Cauliflower, and Red Pears Procedure Preheat your oven to 350 degrees. Separately, toss the vegetables with enough olive oil to coat, and season each with salt and pepper. Place the vegetables on three separate sheet pans, and roast for approx. 30 minutes, rotating and stirring the vegetables half way through. Allow to cool for five minutes, and coat with the sherry maple vinaigrette. Sweet Potato Puree Ingredients 2 whole sweet potatoes 2 tablespoons brown sugar, packed1/2 cup water Kosher salt Salt and pepper to taste Sweet Potato Puree Procedure Preheat your oven to 350 degrees. Coat the sweet potatoes in olive oil and kosher salt. Roast on a sheet pan for approx. 45 minutes. Allow the potatoes to cool for 15 minutes, and peel away the skin. Place the potatoes in a food processor with the brown sugar and water, and blend until smooth. Season with salt and pepper. Sherry Maple Vinaigrette Ingredients 1/3 cup shallot (brunoise) 1/2 cup sherry vinegar1/2 teaspoon vanilla bean paste1/2 cup whole-grain mustard 1/2 cup olive oil1/2 cup maple syrup Sherry Maple Vinaigrette Procedure Combine all ingredients. Plating With a large spoon, place a dollop of sweet potato puree on a plate. Push the puree with the spoon across to the other side of the plate. Place the roasted vegetables on top of the puree, and garnish with the blue cheese, pecans, and pickled red onion.