Chicken & Cheese Enchiladas

Ingredients:

1 pound skinless, boneless chicken breast halves

1 tablespoon vegetable oil

1/2 cup diced onion

1 clove garlic, minced

3 jalapeno peppers, minced

2 quarts chicken broth

1/2 cup masa harina

1 cup heavy cream

2 cups shredded Cheddar cheese

1 cup crumbled Queso Fresco

1 cup Anejo Enchilando cheese ( can substitute Cotija cheese)

1 teaspoon sea salt

1 Tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon paprika

1 dozen flour tortillas

1/4 cup chopped cilantro

Steps:

1. In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides.
   Remove and set aside.
2. Cook onion and garlic in remaining oil until onions are translucent. Add jalapeno peppers, paprika, salt, chili powder and cumin.  Pour in
   chicken broth, making sure to reserve 2 cups, and bring to a boil.
3.  Add chicken breast to the sauce, and cook, covered,  until tender. Remove chicken breast.
4. In a bowl, whisk together masa harina and 2 cups chicken broth until well blended. Pour into pot with enchilada sauce, add heavy cream. Bring to a boil, stirring
   frequently until it starts to thicken.
5. Reduce heat and simmer 15 to 20 minutes, until thickened. Remove from heat.
6. When sauce has thickened remove from heat and add  1 tablespoon chopped cilantro,1 cup shredded Cheddar cheese, 1/2 cup enchilando cheese, and 1/2 cup crumbled queso fresco.
7. Puree, or blend the sauce until smooth, and reserve.
8. Shred cooked chicken and add it to a large bowl to cool. Season chicken with salt & pepper. Add 1/2 of remaining cheese to chicken, and mix well.
9. Heat oven to 350°F with oven rack in bottom position.
10. Wrap tortillas in aluminum foil, and bake in oven for 10 minutes.
11. Coat the bottom of a 9 x 13 ovenproof baking dish with a 1/4″ layer of enchilada sauce.
12. Place 3 tablespoons shredded chicken mixture in the center of each tortilla forming a line, and roll into a cylinder shape. Repeat until all tortillas have been used.
13. When all tortillas have been rolled, and the dish is full coat tortillas with additional layer of sauce making sure no flour tortilla is visible.
14. Sprinkle remaining cheese on top of enchiladas, and bake at 350°F for 30 minutes.
15. Remove from oven, and garnish with remaining chopped cilantro prior to serving.

Potatoes au Gratin

Serves: 8

Ingredients:

2 1/4 pounds russet potatoes, peeled and sliced 1/8 inch thick

2 cups whole milk

2 cups heavy cream

1/2 teaspoon sea salt

1/4 teaspoon white pepper, to taste

1 pinch ground nutmeg, to taste

6 ounces Gruyere cheese, shredded

4 ounces Parmesan cheese, shredded

3 ounces Italian breadcrumbs

3 ounces unsalted butter, melted

Steps:

1. Add the potatoes to the milk and bring to a boil. Simmer until the
   potatoes are just tender.
2. Add the cream to the potatoes and season the potatoes to taste
   with salt, pepper and nutmeg.
3. Layer the potatoes in a buttered baking dish, alternating them
   with the grated cheeses. Finished with cheese on top.
4. Mix the bread crumbs with melted butter, and sprinkle over the top
   of the potatoes.
5. Bake the potatoes in a 325°F oven, loosely covered, until the
   potatoes are cooked, about 30 to 45 minutes. Remove the cover and bake until
   the cheese is browned and the crust is formed.

Twice Baked Potatoes

10 each Russet potatoes

2 ounces unsalted butter

1/2 teaspoon sea salt

1/4 teaspoon ground white pepper

1 each egg yolk

1/2 cup heavy cream

2 ounces Parmesan cheese

1 teaspoon fresh parsley, minced

 

Steps:

1. Pierce the potatoes with the kitchen for corn knife. Bake in a
425°F oven for about one hour, or until very tender and cooked through.

 

2. Remove the tops of the potatoes by slicing them lengthwise.
Scoop out the potatoes centers, and reserve.

 

3. While the potatoes centers are still hot mix with the butter,
salt, and pepper. Fold in the egg yolk, hot cream, and minced parsley.

 

4. Pipe the potato mixture back into the skins using a pastry bag
with a large star shaped tip.

 

5. Sprinkle the potatoes with Parmesan cheese. Return them to the
oven and bake at 375°F until heated thoroughly and lightly brown on the tops.

Macaroni and Cheese Gratin

It’s ok to be proud of serving Macaroni & Cheese with dinner
again!!! Try this version with those Ribeye Steaks, or Grilled Chicken fresh
from the grill.

Ingredients:

3 quarts whole milk

4 garlic cloves, lightly crushed

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

3/4 cup heavy cream

3/4 pound dried macaroni pasta

1/2 cup grated Gruyere cheese

1/2 cup extra sharp cheddar cheese

2 tablespoons chives, minced

1 pound ice cubes (two trays)

fine sea salt, as needed

freshly ground white pepper, to taste

grated nutmeg, to taste

Steps:

1. In a large saucepan, heat the milk and garlic over high heat until
   small bubbles appear around the edges. Remove from heat, cover, and let steep
   for 10 minutes. Remove and discard the garlic.
2. Measure out 1 cup milk and reserve; set aside the remaining milk
   until you’re ready to cook the pot.
3. In a small saucepan, melt the butter over medium heat. Whisk in
   the flour and cook, stirring constantly without browning, for one minute.
   Remove from the heat and gradually whisk in the reserve 1 cup milk, stirring
   constantly, until the sauce is completely smooth.
4. Season sauce with a large pinch of salt and generous amounts of
   white pepper and nutmeg. Return the pan to low heat and cook the sauce,
   whisking constantly, until thick, about five minutes.
5. Remove from the heat, let cool slightly, and stir in the heavy
   cream. Season with salt.
6. Preheat the oven to 450°. Butter a 9 x 13″ baking or gratin
   dish.
7. Add 1/4 cup salt to the remaining milk and bring to a simmer. Add
   the pasta and cook, stirring, over medium-high heat, so the milk is just
   simmering for about 10 minutes, or until the pasta is cooked al dente (slightly
   firm).
8. Remove from the heat and add ice cubes to stop the cooking. When
   all the ice cubes melted, draining apostate colander and transfer to a large
   bowl.
9. Add the sauce to the pasta and toss until it is coated evenly.
   Transfer the pasta mixture to the baking dish. Sprinkle the cheese over the top
   and bake for about 10 minutes, or until bubbling around the edges.

10. Turn on the
boiler and broil, rotating the dish, until the cheese is golden brown, 2 to 3
minutes.

11. Let the pasta
stand for five minutes, and season generously with white pepper, and garnish
with the chives. Serve hot.

Shrimp & Crab Bisque

Ingredients:

3 tablespoons unsalted butter

2 tablespoons chopped onion

2 tablespoons chopped celery

2 tablespoons chopped carrot

3 tablespoons flour

1 cup lobster stock

2 1/2 cups whole milk

1/2 teaspoon Loggerhead Bay seasoning

1/4 teaspoon cayenne pepper

1 tablespoon tomato paste

1 cup heavy whipping cream

8 ounces lump crab meat

8 ounces cooked shrimp, chopped

2 tablespoon sherry

Steps:

1. Heat butter over medium-low heat; add onion, carrot and celery. Saute until tender.
2. Blend in flour; cook, stirring, for about 1 minute.
3. Add Loggerhead Bay Seasoning, cayenne pepper, tomato paste.
4. Add lobster stock and bring to a boil
5. Slowly stir in the milk and heavy cream , keep stirring until thickened( about 8 minutes).
6. Stir in the crab, shrimp, and sherry. Bring to a simmer. Serve hot.
   Serves 4 to 6.

Caribbean Lobster Cakes with Spicy Lobster Reduction

Lobster Cake Ingredients:

1 Pound Lump Crab Meat, picked over for shells

1/2 Pound cooked Lobster meat, chopped

1/4 Cup chopped Scallions

1 Tablespoon fresh Lemon juice

3 Tablespoon Mayonnaise

1/2 teaspoon Whole Grain Mustard

1 Each Large Egg

1/2 Cup Panko (Japanese style bread crumbs)

1 dash Caribbean Style Hot Sauce

¼ teaspoon Loggerhead Bay Seasoning

1 Clove Garlic, minced

¼ Cup diced Red Onion

1 teaspoon Amelia Island Blackening Spice

½ Cup Cocoa butter Powder, or Clarified Butter

1 Cup Red Onion, julienned

1 Cup Fennel, julienned

¼ Cup matchstick Carrots

½ Cup Red Bell Pepper, julienned

½ Cup Lobster Stock

¼ Cup Heavy Cream

1 Pinch Paprika

1 dash Worcestershire sauce

1 pinch Cayenne Pepper

1 Tablespoon Cognac

1 teaspoon cold Unsalted Butter

Sea Salt and freshly ground black pepper to taste

Steps:

Mix Mayonnaise, egg, mustard, Tabasco, bay seasoning, and lemon juice together. Fold crab, lobster, scallions, panko, onion, garlic gently into mixture until ingredients are incorporated evenly.

Portion into 3 oz cakes, and reserve in the refrigerator until service.

Mix lobster stock, and heavy cream in small sauce pan over medium heat. Add cayenne, paprika, Worcestershire, and reduce by 2/3. Remove from heat, and add cognac, and 1 teaspoon butter. Whisk to incorporate evenly. Reserve for service.

Heat large skillet over medium high heat while you generously sprinkle lobster cakes with blackening spice, and cocoa butter. Place into skillet, and brown on both sides. Remove from skillet, and reserve.

Add 1 teaspoon clarified butter to hot skillet. Sauté Red Onion, Carrot, Fennel, and Bell Pepper until vegetables just start to wilt. Season with salt & pepper, and remove for service.**

To plate place seared lobster cake on plate, and drizzle with lobster stock reduction. Top with small amount of fennel slaw, and serve.

**Don’t be afraid to break out some remoulade sauce and potato rolls to make one of the best sandwiches you’ll ever have…