For Stuffing:

 

4 cups                  Cubed white bread

2 oz             diced celery

1 oz             diced onion

8 oz             ground sausage (sweet or hot)

2 TBSP       ground poultry seasoning

1 TBSP       ground sage

4 oz             melted butter

1 oz             chopped flat parsley

S&P

 

Method:
Saute sausage & drain, save the dripping. Sauté; onions and celery in margarine/dripping mixture until onion is tender. DO NOT BROWN. Stir in about 1/3 bread cubes. Put in big bowl and add remaining bread cubes, poultry seasoning, parsley, sage, salt and pepper; mix well. Either stuff turkey or you can place in a buttered casserole dish and bake for 2-30 minutes at 350 covered.

Options:

You can add ½ cup diced apples or dried cranberries to sweeten the stuffing

Ingredients:

Jumbo lump crab         2 #

Cilantro                       2 T      

Cumin                         1 T

Masala                         2 T

Chive                           1 T

Sriracha                       1 T

Fresh bread crumbs     2 T ( fresh none toasted white bread without crust)

Chopped Kataifi         as needed

Flour                            as needed

Egg                              as needed

S&P                             to taste

Aioli                            2 oz

Oil blend                     1 quart

Method:

Pre heat oil to 375, in one bowl mix together the shallots & mayo, season with salt & pepper. In another bowl mix together the crab, chives, cilantro, cumin, masala spice & sriracha. Add mayo to crab mixture. Puree white bread without the crust and add it to the mixture to bind. Season with salt & pepper, make 1.5 oz timbale, bread in flour, then egg & roll in the chopped katifi. Fry until golden brown, remove from heat & place on paper towel to drain. Serve with herb aioli.

Aioli:

Ingredients

Mayo                           1 cup

Flat parsley                  1 cup chopped fine

Lemon juice                1 TBSP           

Lemon zest                  from 1 lemon

Chive                           ¼ bunch                     

Minced garlic              1 TBSP

S&P

Method:

Mix all ingredients together & chill

Ingredients: —serves 4

16 each                        peeled, blanched asparagus                

½ oz                             Tasso diced & sautéed

1 oz                             Champagne Vinaigrette

1 T                               chopped parsley

Salt & Pepper               TT

2 oz                             Chevre cream             

1 oz                             pickled Shallot

 

Method:

Peel & blanch asparagus in salted water for 3 minutes, cool.

 

For Pickling —serves 4

1 cups                          Julienne Shallots

1 cup                           Champagne vinegar    

2 cups                          water               

1/4 oz                          mustard seeds             

2 T                               coriander seeds           

1 T                               star anise                     

Salt                              TT

1 TBSP                                    Peppercorns

 

Method

Mix together all ingredients except add boil, remove from heat add shallots & cool

 

For Vinaigrette

1 cup                           Champagne vinegar    

2 cups                          Blend oil                     

1 oz                             Dijon Mustard                         

2 T                               Fine chopped parsley  

1 T                               Lemon juice                

Salt                              TT

Pepper                         TT

 

Method

Mix together all ingredients except oil, slowly add oil to emulsify

 

For Chevre Cream

4 oz                             whipping cream

2 oz                             soft chvere

1 TSP                           lemon juice

Salt                              TT

Pepper                         TT

 

 

 

 

Method

Mix cream to a Chantilly stage (soft runny peaks), add juice. Whip cheese until smooth & fold into cream. Season with S&P

 

\To plate:

Coat asparagus with dressing (a little at a time until coated)-will not use it all.  Line up on a plate, top with tasso and shallots. Finish with cream, salt & pepper.

Ingredients:

3 cups                           heavy  cream

1 ½ cup                                    whole milk

1 each                          large egg

3 each                          egg yolks

¼ cup                           corn starch

1 cup & 2T                   brown sugar

½ cup                           water   

1 ½ t                             kosher salt

5 T                               cubed butter

1 ½ T                           dark rum

1t                                 finishing salt

1 t                                crème fraîche

 

Method:

Mix together heavy cream & milk in a large bowl. Whisk together corn starch, egg & yolks and set aside.

Stir together sugar, water & salt in heavy bottom sauce pan, heat over med-low heat until sugar dissolves. Turn heat up and boil without stirring until thick & amber color, swirl pot if needed or brush sides down with wet brush. After 7 minutes or amber color is established immediately add cream & milk mixture, be careful mixture will bubble. Stir to dissolve, temper hot mixture into eggs. Return to pot and whisk over medium heat until boils and thickens about 2 minutes, remove from heat add butter and rum. Strain, divide into containers and chill until cool and set. Garnish with caramel, salt & crème fraîche

 

For caramel

¾ cup                           heavy cream

1 each                          vanilla bean

½ cup                           sugar

2 T                               light corn syrup

2 T                               water

 

 

Method

Place heavy cream in small sauce pan, scrape in vanilla bean. Simmer, add butter set aside. Stir sugar, corn syrup & water in heavy bottom sauce pan, bring to simmer until sugar dissolves. Increase heat to med-high without stirring until amber color is achieved, brush down sides if needed, about 6 minutes. Immediately whisk in cream mixture, stir to dissolve and chill in ice bath.

Ingredients:                                                                                                          

1 lg                          Onion julienne

60 oz.                     Peeled & chopped butternut squash

2 each                    Peeled & chopped gala apples

4 oz.                      Butter

2 oz.                       Oil

4 oz.                      Marsala wine

64 oz.                     Chix stock

1 tbsp.                    Garlic

S&P

4 oz.                       Agave nectar

2 tbsp.                    Gr cinnamon

 

 

Method:

 

Heat oil & butter, caramelize garlic, onions, apples, cinnamon & squash, deglaze with wine. Add chicken stock and cook for about 20 minutes on med heat until squash is tender. Carefully puree soup in blender until smooth, season with salt & pepper

Ingredients

4 oz                        blanched Brussels sprouts*

2 oz                        med diced thick cut bacon

½ each                   julienne shallot

1 clove                   minced garlic

1 tsp                       lemon zest

1 TBSP                  mixed chopped herbs (thyme, flat parsley, chive)

1 TBSP                  white wine

1 oz                        raw butter

TT                           salt & pepper

1 TBSP                  bacon fat

1tsp                        blend oil

 

Method

Heat oil in a sauté pan; add bacon and render the fat. After the bacon is crisp and the fat has been rendered remove bacon. Add shallots & garlic to the bacon fat, sauté for 1-2 minutes (be careful not to burn the garlic or it will become bitter). Add your pre blanched Brussels sprouts and sauté for 2 minutes, deglaze with white wine. Add the bacon in toss to coat, add the lemon zest, herbs, salt & pepper. Turn off flame and add the raw butter. The butter will create a nice creamy sauce for your sprouts

 

*cooked in salted boiling water for 3-5 mins until al dente, then shocked in ice water to cool. Quickly strain & dry