Recipe Book
Arugula, Sugar Snap & Salami Salad By Allen Street Grill
Ingredients: Salad:
Sherry Vinaigrette (Yields 4 Cups):
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3 oz. Arugula 2 1/2 oz. Sugar Snap Peas 2 1/2 oz. Salami (julienned) 2 oz. Feta Cheese (crumbled) 1 1/2 oz. Sherry Vinaigrette
2 Tbsp. Minced Shallot 1 Tbsp. Dijon Mustard 1/2 Cup Sherry Vinegar 2 Tbsp. Egg Yolk (Pasteurized) 3 Cups Extra Virgin Olive Oil 1 Tbsp. Kosher Salt 1/2 tsp. Black Pepper
Method - Place arugula, sugar snaps and salami in large bowl and toss with sherry vinaigrette to coat. Place on a plate and crumble feta cheese on top.
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Tasty Guacamole (with options) By El Gringo
Ingredients: Plain and Simple:
Fruit Salad Variations:
• 3 Haas Avocados, ripe • 1 Lime, juiced • Salt, to taste
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Classic Add Ins:
Nuts and Seeds:
• 1/4 cup White Onion, finely chopped, rinsed under cool water • 1/4 cup Cilantro, thick stems removed, thinly sliced • 1/2 Jalapeño (seeds removed if desired), finely chopped
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Mango, peeled, chopped Apple, peeled, chopped Strawberry, stemmed, chopped Orange, peeled, chopped Sesame, toasted Sunflower, toasted Pumpkin, toasted Almond, toasted, chopped
As A Meal: • Bacon, cooked, chopped • Smoked Salmon, chopped -1-
The Most Taste Abundant Granola Ever! By Tony Sapia of Gemelli Bakers
Ingredients: • • • • •
16 ounces rolled oats 5 ounces honey 2 ounces oil 2 ounces sugar 1 ounce salt
16 ounces of any combination of the following: • Sunflower seeds • Sesame seeds • Whole cracked grains • Pumpkin seeds • Flax seeds • Raisins • Dried fruit • Chocolate chips And the list goes no and on and on...
Directions: Combine all ingredients well and place on a greased baking tray and bake for twenty minutes at 375 degrees Fahrenheit turning with spatula at the ten minute mark. Let cool and enjoy. Will save in air tight container for two weeks. Awesome with Greek yogurt!!!! -1-
Gigi’s Shrimp & Grits By Gigi’s
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Part 1: Grits
1 Cup Grits 4 Cups Water ¼ Cup Shredded Cheddar Cheese ¼ Cup Heavy Cream Salt & White Pepper
Method: • Place the water in a sauce pan and bring to a boil • Add the grits and stir frequently • Lower temperature to low and let simmer for 20 minutes • Add cheese and heavy cream and stir • Now season with salt and white pepper • Remove from heat
Part 2: Tasso Ham Gravy
• ¼ Cup Blended oil (75/25) • 1 Cup Julienne Tasso Ham • 1 Cup Diced Vidalia Onion • 1 tsp garlic, chopped • 3 Tbsp Flour • 1 Cup Red Wine • 1 Quart Beef Stock • Salt & Pepper to taste Method: • Sauté the tasso ham with the oil in a pan until it start to caramelize • Add the onions & garlic and cook until onions are caramelized • Add the flour - cook for 3 minutes or until flour becomes brown • Deglaze with red wine and let reduce until almost gone • Add the beef stock and let simmer for 25 minutes -1-
Gigi’s Shrimp & Grits By Gigi’s
Part 3: Putting it all together • • • • • • • •
1 Tbsp blended oil 12 Shrimp (16/20, peeled and deveined) ½ Cup diced tomatoes 1 Tbsp Garlic ¼ Cup diced onions Handful baby kale Grits Tasso Ham Gravy
Method • Heat a sauté pan and place the oil, shrimp, onions and garlic • Once the shrimp have cooked on one side, flip them and stir the onions and garlic so they do not burn • Add the dice tomatoes and baby kale and sauté for 30 more seconds • Add the tasso gravy, add as much or as little as you want • Place some grits in a bowl and pour the shrimp mixture over -1-
Summertime Peach Gazpacho By Chef Harrison Schailey of Harrison’s
Ingredients: • • • • • • • • • • • • •
1 ¾ pounds ripe Peaches (local if available), skinned and coarsely chopped 2 medium Cucumbers (about 1 pound), peeled, seeded and coarsely chopped 1 medium Red Bell Pepper, seeded and coarsely chopped 1 fresh Jalapeno Pepper, seeded and finely chopped ¾ cup Tomato Juice 3 tablespoons Rice Wine Vinegar ¾ cup Olive Oil, plus more for garnish Kosher Salt Freshly Ground Black Pepper Tabasco or other hot sauce 10-12 small Mint leaves ½ cup Basil, coarsely chopped ½ cup slivered or sliced Almonds -1-
Summertime Peach Gazpacho By Chef Harrison Schailey of Harrison’s
Directions: TO MAKE SOUP: In a large bowl, combine half the amounts of chopped peaches, cucumber, and red bell pepper (saving the rest of all three ingredients to add later). Add jalapeno, tomato juice, vinegar, olive oil, 4 large pinches of salt, 2 large pinches of black pepper, and 3 shakes of Tabasco. Stir until well combined. Purée this mixture in a blender or food processor until smooth (may need to be done in batches). To this purée, add the rest of the chopped peaches, cucumber, and red bell pepper and stir until thoroughly combined. Let sit at room temperature for 1 hour to allow flavors to meld. TO TOAST ALMONDS: Place almonds in a large frying pan over medium-low heat and toast, stirring occasionally, until fragrant and golden in color, about 12-15 minutes. TO GARNISH & SERVE: Ladle about ¾ cup gazpacho into a wide, shallow soup bowl. Top with a sprinkle of toasted almonds, 1-2 mint leaves, some chopped basil, a drizzle of olive oil, and freshly ground pepper.
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Penne Ala Vodka By El Gringo
Ingredients: • • • • • • • • • •
2 oz. Extra Virgin Olive Oil 1 oz. Sliced Garlic 4 oz. Diced Tomatoes 2 oz. Vodka 6 oz. Marinara Sauce 2 oz. Heavy Cream Pinch Salt/Pepper & Basil 1 oz. Romano Cheese 10 oz. Penne Pasta (or choice) Garnish with Fresh Chopped Parsley
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In a medium saute pan add olive oil, garlic and diced tomato Render garlic until light brown Deglaze with vodka away from open flame Return to flame, vodka will ignite. When the fire subsides, add marinara followed by cream, salt and pepper • Reduce by 1/4, add basil, romano cheese and penne. Toss and serve. -1-
Vegan Gluten-Free Beet Balls By Webster’s
Ingredients: • • • • • • • • • •
1 15.5oz. can black beans 2 beets on the larger size, peeled and cut into small chunks ½ cup gluten-free flour 2 cloves roasted garlic (you can use fresh, but reduce to 1 clove) 2 teaspoons apple cider vinegar 2 teaspoons dijon mustard 1 teaspoon paprika 1 teaspoon cumin 1 teaspoon thyme salt and pepper to taste (start with a pinch of each and go from there)
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Vegan Gluten-Free Beet Balls By Webster’s
Directions: • Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside. • Add beets to the food processor and pulse until finely chopped, then add beans, flour and remaining ingredients, including salt and pepper, to the food processor with the beets. Pulse until well combined. • You should be able to handle mixture and form into patties. If mixture is too runny, add a tablespoon at a time of flour until desired texture is reached. • Shape into any size balls you want. • Place on parchment paper and cook for 18-20 minutes or until edges are crispy. If you make larger balls or patties, you will need to increase the cook time.
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CASHEW DILL SAUCE (Vegan and Gluten-Free): 1 cup raw cashew (make sure these are not roasted or salted) • Soak the cashews in the water for about 3 hours or ½ - ¾ cup fresh water for soaking overnight in the refrigerator. Juice of ½ lemon (2 tbsp of lemon juice from a bottle) • Pour cashews and water into a blender w/ lemon juice, ½ tsp. salt salt and dill. ½ tsp. dill • Blend until creamy and smooth. 1 cup raw cashew (make sure these are not roasted or salted) ½ tsp. dill
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