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3 Servings
Ingredients:
4 oz shrimp
4 oz crab
1 medium shallot, minced
1 clove of garlic, crushed
1/2 cup diced tomato
1/2 cup white wine
Squeezed lemon juice
Chopped parsley
2 tbs butter
Directions:
- Saute garlic and shallots
- Add seafood and sautee for 2-3 minutes
- De-glaze with white wine and reduce heat until wine is half of the original
- Add tomatoes, parsley, lemon juice, salt and pepper
- Add butter and mount (keep adding the butter after the flame is off until the mixture thicken)
- Serve as crepe filling or over garlic sourdough
3 Servings
Ingredients:
2 tsp minced garlic
1 medium shallot, minced
9 oz baby spinach
2 oz cream (heavy cream/cream cheese spread)
1 tbs butter
2 oz grated parmesan cheese
Salt
Pepper
Directions:
- Saute shallot and garlic until clear
- Add cream, butter, and half of cheese
- Reduce heat until mixture thicken. Season with salt and pepper if needed
- Add spinach
- Cook 2-3 minutes until spinach is wilted
- Add remaining cheese and salt and pepper
- Serve as crepe filling or over garlic sourdough
Ingredients:4 eggs
1 cup flour
1/2 cup milk
1/2 cup water
1/2 tsp salt
2 tbs melted butter
1 tsp lemon zest
2 tsp orange zest
1 tbs sugar
Sauce:1 tsp lemon zest (long cut)
2 tsp orange zest (long cut)
2 tbs butter
1.5 oz Grand Marnier
1 squeezed orange
Sugar
Directions:
- Combine all together and blend for 20 seconds with a blender
- Let it stand for 1 hour
- Heat up Teflon with butter/cooking spray on medium-high
- Spread crepes mixture over the Teflon. Start from the center, make a continuous circle going outwardly. Then shake the Teflon to make thin crepe
- Heat for 2-3 minutes on 1 side. Then flip
- Cook for another 1 minute and fold twice
- To make the sauce, saute zests in butter. Add Grand Marnier and flambe (optional). Add orange juice and 1 tbs butter. Mount (keep adding butter after the flame is off to thicken the mixture)
- Pour sauce over the crepe and serve
Ingredients:
4 eggs
1 cup flour
1/2 cup milk
1/2 cup water
1/2 tsp salt
2 tbs melted butter
Nutella
Directions:
- Combine all together and blend for 20 seconds with a blender
- Let it stand for 1 hour
- Heat up Teflon with butter/cooking spray on medium-high
- Spread crepes mixture over the Teflon. Start from the center, make a continuous circle going outwardly. Then shake the Teflon to make thin crepe
- Heat for 2-3 minutes on 1 side. Then flip
- Cook for another 1 minute and add Nutella as the filling. Then fold into 3
Note: be creative with the filling and topping. You can always add something to the mixture to spice up the basic crepe. For example, add 1 tbs of cocoa powder to create chocolate crepe.
Ingredients:
1 loaf sourdough, cut thick
3 cloves garlic, minced
1/2 cup mayonnaise
2 tsp truffle oil (you can substitute with olive oil)
1/4 cup grated parmesan cheese
1 tbs minced Italian parsley
1/2 tsp chile flake
Directions:
- Heat the broiler on high and slice the bread lengthwise
- Stir together all ingredients with a pinch of salt and pepper. Spread the mixture over the bread
- Broil about 6 inches from the heat until browned and bubbled
- Serve with white bean stew
Ingredients:
1 lbs ground beef
1 tsp fennel seed, ground
2 tsp minced fresh rosemary
2 tsp dried oregano
1 1/2 tsp salt
1/2 tsp fresh ground black pepper
3 cloves garlic, minced
1/2 tsp red chile flake
1 tsp dried lemon zest
Directions:
- Thoroughly mix all ingredients together in a bowl. Cover with plastic and let it sit for 2 hours or overnight
- Heat pot over medium high heat and add oil
- Round mixture into bite sizes and brown them
6 Servings
Ingredients:
1/2 lbs beef sausage or beef (cut in bite sizes)
1/2 onion, diced
3 small red potatoes, diced
1 cup celery
1 cup carrot
3 cloves garlic, chopped
1 can Great Northern white beans, drained and rinsed
1 bay leave
1/2 cup white wine
1 quart chicken broth
2 tsp fresh chopped thyme
3 tbs Italian parsley
Directions:
- Saute onion until translucent
- Add in potato, celery, carrot and garlic. Saute for 2 minutes
- Add bay leave and the wine. When wine reduces by half, add the beans and broth along with some salt and pepper. For a thicker stew, puree 1/2 of mixture, then add back to the pot
- Add sausage/beef into the stew to cook for 10 minutes. Then add thyme and parsley to cook another 10 minutes
- Serve with garlic sourdough
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