Thank you! You and your team were awesome! We received many comments from our attendees on how professional and friendly your team was to work with on both days. And the food! Please give our thanks to those on-site. Nicky made all the pre-planning so very easy.Jana Stern - Avp, Director Meetings & Events
Here are just a few of our favorite recipes:
Bryant's-Style BBQ Sauce
1/2 cup distilled vinegar
1 cup water
1/2 cup paprika
1/4 prepared yellow mustard
1/8 cup kosher salt
1 tsp black pepper
1/4 cup lard
1 tbsp onion powder
1/2 tsp cumin
2 tsp celery salt
2 tsp garlic powder
1 Tbsp tomato paste
1/4 cup pickle juice
1 Tbsp molasses
Cook over medium heat, bring to a boil, simmer for 15 minutes let cool.
Maine Lobster - Ceviche Style
Serves 8 to 12 guests as an appetizer
1lb of Maine Lobster Meat – cooked and roughly chopped
1 cup Vidalia onion – very small diced
1/2 cup Cilantro – chopped
1 1/2 cups fresh lime juice
1/2 cup fresh orange juice
1/2 cup fresh lemon juice
1ea Fresno or Jalapeno chili – seeded and minced
3 each Roma tomatoes – seeded and small diced
Sea Salt and Pepper to taste
Good quality corn tortilla chips for scooping or to garnish if you are using a shot glass.
Mix all ingredients together and let marinate chilled for at least two hours and up to a day. Serve in shot glasses with demitasse spoons and garnish with chips.
Fresh gulf shrimp, bay or diver scallops or any firm fleshed fish (snapper, mahi mahi), can be substituted for the lobster.
Makes 16 spoon-sized portions
1 Large Red or Golden Beet
1 Egg – hard boiled separate the whites and yolks – minced.
1 Medium Shallot – peeled and minced (about 2 Tablespoons)
1 Tablespoon Yellow Mustard Seeds
1 Tablespoon Capers
Zest of 1/2 a lemon and 2 Teaspoons Juice
1 to 2 Tablespoons high quality Extra Virgin Olive Oil
Sea Salt & Cracked Pepper – to taste
Chives or chervil for garnish
Preheat your oven to 375 degrees. Wrap the beet in foil and roast until just cooked, about 45 minutes. Remove the beet from the oven and let cool until room temperature. Peel the beet and fine dice it then put it into a small mixing bowl. In the bowl with beets combine; egg whites, shallots, mustard seeds, capers, olive oil, lemon zest and juice. Stir mixture and let sit for 15 minutes, taste and adjust seasoning.
On a Asian style or hors d’oeuvres spoon put the mix and top with minced egg yolk and herbs – serve.
Lavender Crisp – chive chevre / crispy prosciutto / red wine caramel
Makes 24 hors d’ouevres
Makes 50 cookies
1 Tbsp dried lavender blossoms
1/2 cup plus 1 Tbsp raw turbinado sugar (you can also use granulated sugar)
1 cup (2 sticks) unsalted butter, at room temperature
2 1/2 cups all-purpose flour
1/4 tsp salt
- In a medium bowl, whisk together flour and salt. Set aside.
- In a small spice grinder (we use a cleaned-out coffee grinder) to grind up 1 tablespoon lavender and 1 tablespoon sugar. Grind it up! You could also use a mortar and pestle to grind the sugar and lavender together.
- In the bowl of an electric stand mixer, fitted with a paddle attachment add butter, ground lavender mixture, and remaining 1/2 cup sugar. Cream on medium speed until slightly more pale and fluffy, about 5 minutes. There will still be raw sugar bits floating around. That’s fine. Stop the mixer, and add the flour. Mix on low speed until dough comes together. The dough will be crumbly, then begin to form when it continues to mix. Dump dough mixture out onto a clean surface and form into a ball with your hands.
- Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Line cookie sheets with parchment paper. Set aside.
Divide refrigerated dough into quarters. On a lightly floured work surface, roll dough out to a 1/4-inch thickness. Use a 1 1/2-inch round cookie cutter to cut cookies. Refrigerate cookies while oven preheats.
- Place racks in the center and upper third of the oven. Preheat oven to 350 degrees F. When oven is preheated, bake cookies for 8 to 11 minutes, until just browned around the edges. Remove from oven. Allow shortbreads to cool on the cookie sheet for 10 minutes then remove to a wire rack to cool completely.
Cookies last, in an airtight container at room temperature, for up to 4 days.
12 ounces of Artisan Chevre such as Donnay/ Bass Lake/ Laura Chenel
3 Tablespoons Chives - minced
Mix chives with chevre and then with a small melon baller scoop the chevre and then roll between your palms to make a ball about the size of a gumball and place on parchment paper.
Top the shortbreads with a ball of chevre and gently push the cheese on the cracker so it does not roll off. Using a spoon sparingly drizzle the red wine caramel over the cracker+cheese garnish with Maldon sea salt and a crack of pepper.
12 slices of prosciutto
Preheat oven to 375 degrees. Line two rimmed baking sheets with parchment paper. Divide prosciutto between baking sheets, laying them flat. Bake until fat turns golden and meat is darker, about 15 minutes (rotating baking sheets from top to bottom halfway through baking time). Using tongs, carefully transfer prosciutto to paper towels to drain (it will crisp as it cools). Crispy prosciutto can be used like bacon, in whole pieces or crumbled.
Red Wine Caramel
3 cups Red Wine (wine you would want to drink)
1 ½ cups Brown Sugar
1 tsp Black Peppercorns
1 tsp Fennel Seed
1 tsp Coriander Seed
In a medium saucepot place all ingredients. Over high heat, bring ingredients to a boil, then turn down to medium high heat and maintain a good simmer. Let the liquid simmer and reduce until it is the consistency of runny syrup – about 20 minutes (it will thicken when it cools). Transfer to a metal or glass bowl and let the caramel cool completely. Through a sieve strain out the spices from the caramel. Be careful when the caramel is hot as it is like lava until cooled!
Pickled Green Tomatoes
For One Quart
1 pound green tomatoes, cut in 3/8” slices
1/2 cup white vinegar
1/2 cup water
1 Tbsp pickling salt or sea salt
Place the following into the bottom of each hot, ready-for canning jar:
1 Tbsp dill frond
2 garlic cloves - peeled
1/4 tsp peppercorn
1 bay leaf
1 tsp red chili flakes
- Combine vinegar, water and salt and bring to a boil.
- Pack green tomato slices into the jars. Pour brine slowly into the jars. Use a wooden chopstick to remove the air bubbles and add a bit of additional brine if necessary. Wipe rims, apply simmered lids and screw on bands.
- Process in a boiling water canner for 10 minutes. When time is up, remove jars from canner and let them cool on a towel-lined countertop. When jars are completely cool, remove rings and test seals by grasping the edges of the lid and lifting the jar. If the lids hold fast, the seal is good.
- Store in a cool, dark place for up to one year. Pickles are good to eat after one week of curing. They are particularly good with sandwiches and stews.
Maine Lobster Cakes
2 Tbsp unsalted butter
1 cup finely chopped Vidalia onions
1/2 cup finely chopped celery
1/4 cup seeded and finely chopped roasted red bell pepper
1 Tbsp chopped garlic
1 pound lobster meat, diced
2 Tbsp finely chopped fresh tarragon leaves
1 Tbsp Dijon mustard
1/2 cup Easy Homemade Mayonnaise, recipe follows
1 1/2 cups Panko bread crumbs
1 cup vegetable oil
1/4 cup corn starch
1 Tbsp old bay
- Melt the butter in a small sauté pan over medium heat. Add the onions, celery and bell peppers, season with salt. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes.
- In a large mixing bowl, combine the lobster meat, tarragon, Dijon mustard, mayonnaise, the cooled vegetables and 1 cup of the bread crumbs. Mix well. Divide the mixture into 10 equal portions and form them into 1-inch-thick cakes (patties).
- In a shallow bowl, combine the corn starch and Old Bay. In another bowl crust the outside of the cakes with panko, coating them evenly.
- Heat the remaining 1 cup oil to 360 degrees F in a large sauté pan over medium-high heat. Gently lay the cakes, 3 to 4 at a time, in the oil and fry until lightly golden, about 4 minutes on each side. Garnish and serve with Truffle Aioli.
1 large egg, at room temperature
1 Tbsp fresh lemon juice
1 cup vegetable oil
1/2 tsp salt
1/8 tsp freshly ground black pepper
Combine the egg and lemon juice in a food processor or blender and process for 10 seconds. With the motor running, slowly pour in the oil through the feed tube. Stop once the mixture has thickened. (If the mixture thickens too much, add water 1 teaspoon at a time to loosen.) Add the salt, black pepper, and cayenne, and pulse once or twice to blend. Transfer to an airtight container and refrigerate until ready to use.
Note: The mayonnaise can be stored in the refrigerator for up to 24 hours.
To make the truffle aioli, add; 2 Cloves roasted garlic and 1 Tablespoon Truffle Oil to mayo recipe
1 Tbsp Dijon mustard
1/3 cup fine sherry vinegar
1/2 cup grape seed or canola oil
1/4 cup extra virgin olive oil
2 tsp chopped shallot
salt and pepper to taste
In a blender, add mustard, vinegar, shallot and pinches of salt and pepper-blend smooth. With blender running slowly pour the oil through the feed hole until emulsified, check season and reserve; this will keep for up to a week refrigerated.
Grilled Ivory King Salmon with Ramps, Morels, Sweet Peas and Cherry Emulsion
For the Ragout of Peas, Morels and Ramps
1 cup shelled peas-blanched and shocked
1 cup fresh wild morels-cleaned and quartered
2 cups ramps, cleaned and chopped
1/2 cup white wine
2 Tbsp Unsalted local butter
salt and pepper to taste
In a tempered saute pan, add 1 Tbsp butter, ramps and morels-saute until morels just start to release water, add peas and white wine. Let this simmer until liquid is reduced by half, add remaining butter and salt and pepper and serve.
1/2 cup fresh cherries-pitted
1 Tbsp organic yogurt
1 Tbsp Shallots-minced
1/2 cup e.v.o.o
1 tsp smoked paprika
Juice from 1/2 lemon
Salt and pepper to taste
In a blender add cherries, shallots, lemon juice, yogurt and paprika--puree smooth. With blender running, slowly add e.v.o.o. until fluffy, season to taste.
White Chocolate-Aged Balsamic Fondue with Organic Strawberries
1 Lb. White Chocolate
1 Cup Heavy Cream
1/4 Cup Balsamic
Over a double boiler melt chocolate, in a separate pan warm the cream. When Chocolate is melted, add cream and stir completely, add balsamic-keep warm and serve with fresh strawberries, or apples or pound cake.