Egg Nog Cannoli

Egg Nog Cannoli

Ingredients2 Quarts Milk1 Pint Light Cream1 Tablespoon Nutmeg3 Tablespoons Lemon Juice1/3 Cup Sugar3 Tablespoons Cornstarch1/2 Teaspoon Salt2 Cups Whey (leftover liquid from cheesemaking) 1/3 Cup Bourbon3 Egg Yolks3 Tablespoons Butter For: 20 CannoliPreparation: 1 hReady in: 5 h InstructionsFor the Cheese – Mix the milk, cream, and nutmeg in a thick bottom pan and place…

Cornbread Stuffing Muffins Stuffed with Turkey Cranberry Meatballs (And a Giveaway!)

Cornbread Stuffing Muffins Stuffed with Turkey Cranberry Meatballs (And a Giveaway!)

Ingredients2.5 Cups Flour1 Cup Cornmeal1 Cup Sugar2 Tablespoons Baking Powder1.5 Teaspoons Salt1.5 Cups Milk2 Eggs2 Sticks Butter1 Onion diced 2 Carrots diced 4 Celery Stalks diced 1 Tablespoon Minced Sage1.5 Tablespoons Minced Thyme1 Pound Ground Turkey3/4 Cup Chopped Dried Cranberries1/2 Cup Grated Parm1/4 Cup Breadcrumbs1 Egg1 Teaspoon Salt For: 36 mini muffinsPreparation: 1 hCooking: 30…

Yogurt Marinade

Yogurt Marinade

As I mentioned earlier, My sisters and I threw a big party for my parents last weekend and it was a great success. For the main meal at the party, I did kind of a vaguely middle eastern/greek feast for everyone, the centerpiece being these marinated chicken drumsticks and pork tenderloins. The marinade might seem like a bit of work and a little pricy, but the fact is, it can transform cheaper cuts of meat into a luxurious treat fit for a king.

Pesto Mashed Potato with Corn Zucchini Pork Hash

Pesto Mashed Potato with Corn Zucchini Pork Hash

I had some leftover pesto but it was only basil hazelnut and garlic, there was no cheese in it. I was brainstorming on how to repurpose the pesto, and because of the lack of cheese I was thinking of going Asian with it. Basil with a nut made me think that a vaguely Thai dish would work. I was thinking of mixing the pesto with some rice noodles at first and maybe popping some pork I had in the freezer on top, but when I was at the store, I was persuaded by the fresh summer corn and zucchini, and some really tasty looking potatoes. I ended up mixing the pesto in with mashed potato, and topping it with a mixture of the pork, corn, and zucchini dressed with some sriracha and fish sauce. It all came out fantastic, summery, and bright, and somehow light yet hearty and filling.

Roast Beef With Crispy Shallots

Roast Beef With Crispy Shallots

The second meat at my meat slicer party last weekend was roast beef. Roast beef is insanely simple to make at home, especially when you have a meat slicer to cut it paper thin. If you make this same exact recipe and try and cut it with a knife it is going to come out a little chewy unless you really are able to cut it very thin. Anyways, roast beef is roast beef right? Yea it was perfectly cooked and seasoned, and really fresh, but still just roast beef. What made these sandwiches truly memorable though, was the crispy shallots and hint of horseradish mayo, along with fresh baked onion rolls from a local bakery near my friends house who hosted the party.

Curried Cauliflower and Chickpea Fresh Rolls

Curried Cauliflower and Chickpea Fresh Rolls

I had some co-workers over for a quick bite on the way out to a “Team Building Event” (bar crawl). Had to stick to veggies because one is vegetarian, but I wanted to make something light anyways. I needed it to be really delicious because these people cook my recipes at Cafe Burrito every day and I wanted to show them that I was good at cooking other types of food too. I decided on making a simple cauliflower and chickpea curry and rolling it into some fresh rolls. I made a quick yogurt raita as a dipping sauce and the rolls were a big success.

Salmon Gnocchi in a Creamy Pea Sauce

Salmon Gnocchi in a Creamy Pea Sauce

If I was running a diner a couple decades ago, I would probably call these “salmon croquettes”. If I was running a fancy modern american place I might call them “salmon-potato dice” cause they have the fun square shape. I think salmon gnocchi is a good name for them though. This recipe is inspired by the old school salmon and pea pasta, and also by the upcoming spring when fresh peas will soon be available.

Mussel Tacos

Mussel Tacos

I guess it is a little bit gratuitous to remove mussels from their shells for a recipe. I mean, they taste amazing in the shell and it is sort of a fun game to eat them, and on top of that the broth with a nice crusty piece of bread can be nectar of the gods when done right. While it was fun to try this recipe, I probably won’t be taking mussels out of their shells for a recipe again. These tacos were really great, don’t get me wrong, but it is just a lot of pointless added effort when I would be happy to just crack a beer and go to town on a pile of mussels. If you made these on a smaller scale as mini taco apps I think it would be more worth the effort.