Roasted Asparagus & Crab Bisque

Ingredients:

1 pound fresh asparagus, ends snapped

1 tablespoon olive oil

Sea salt

1/2 cup chicken or vegetable stock

2 cups half & half
2 tablespoons unsalted butter, melted
Freshly ground black pepper, to taste

8 ounces  fresh crab meat, picked

Fresh parsley, chopped

1/2 Cup shredded parmesan cheese, to thicken

Steps:

Preheat oven to 425° and arrange asparagus in a single layer on a rimmed baking
sheet. Drizzle with olive oil and sprinkle with up to 1 tablespoon coarse sea
salt and roast until just crisp-tender, 10 to 12 minutes. Remove the pan from
the oven and allow to cool until cool enough to handle.

Cut the asparagus into 1″ pieces reserving the tips. Place asparagus( not
tips) into the bowl of a food processor or a blender. Add the stock, melted
butter and salt and pepper and purée until smooth.

In a medium sauce pan, add puréed vegetable mixture, reserved asparagus tips
and half & half and cook over medium heat until bisque is heated through
(do not allow the mixture to come to the boil). Add parmesan cheese, and stir
to incorporate. Adjust seasoning and reserve for  service. Top each serving with 1 ounce of
crab and fresh herbs and serve immediately.

Rosemary Roasted Potatoes

yield: 6 Servings

Ingredients:

1 1/4 pounds red bliss potatoes

1 fluid ounce olive oil

1 teaspoon garlic, minced

1 tablespoon rosemary leaves, minced

1 teaspoon sea salt, to taste

1/2 teaspoon white pepper, to taste

 

Steps:

1. Using a potato brush, scrub the potatoes and dry them
thoroughly. Cut the potatoes into quarters.

2. Simmer the potatoes and hot water until just soft. Drain and
reserve.

3. Combine oil, garlic, rosemary, salt and pepper in a bowl. Toss
the potatoes in this mixture until they are evenly coated.

4. Bake the potatoes in a 375° oven until they are tender, and can
easily be pierced with a fork. Serve while hot.

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.

Oven Roasted Potatoes

Image via Wikipedia

Ingredients:

1 pound fingerling, or Red B

tablespoons olive oil

2 teaspoons coarse sea salt

freshly milled black pepper to taste

1 tablespoon chopped parsley, flat leaf

Steps:

Cut the potatoes into approximately 1″ inch pieces if using
fingerling or if using red potatoes cut them in half.

In a large stock pot Place the potatoes, and 3 quarts cold water over
medium-high heat. Add 3 tablespoons sea salt, and bring to a boil. Reduce the
heat until the water is at a simmer.

Simmer the potatoes in salted water until they just become tender.
Drain in a colander and allow the potatoes to rest five minutes.

Place in oven rack into the
center of the oven, and preheat to 475°.

Toss the potatoes with the oil, and salt and spread evenly on a
roasting pan.

Bake the potatoes until puffed and golden, about 20 minutes.

Remove the potatoes from the oven and adjust seasoning with salt
and black pepper.

Transfer the potatoes into a large bowl, and gently toss with the
parsley. Serve immediately.

Variations: Add 1/4 cup grated parmesan cheese to the potatoes
while tossing with the parsley.

Grilled Cajun Style Ribeye Steak with Whipped Sweet Potatoes, Roasted Spaghetti Squash, and Vidalia Onion Marmalade

 

 

 

    

Grilled Cajun Style Ribeye Steak with Whipped Sweet Potatoes, Roasted Spaghetti Squash, and Vidalia Onion Marmalade

 

 Grilled Cajun Style Ribeye Steak

 

1 Each 22 Ounce Bone In Ribeye Steak

1/2 Teaspoon Canary Island Cajun Steak Seasoning

Steps:

1).Season both sides of Ribeye and Grill until desired degree of doneness is achieved.

 

 

 

 

Isle of Capri infused Olive Oil

2 Tablespoons Isle of Capri Herb Seasoning

1/2 Cup Extra Virgin Olive Oil

Steps:

Add Oil and Seasoning blend to small saucepan, and heat until oil just starts to ripple. Remove from heat, and reserve to be used as infused oil.

Whipped Sweet Potatoes

3 or 4 Small Sweet Potatoes

1 1/2 Tablespoons Unsalted Butter

1/8 teaspoon Ground Cinnamon
2 Tablespoons Orange Juice
2 Tablespoons Heavy Cream

2 Tablespoons Light Brown Sugar

1 Fluid Ounce Spiced Rum

Steps:

1). Peel and boil sweet potatoes. When tender, pour off water. Add orange juice, butter, heavy cream, sugar, rum, cinnamon and whip with mixer.

Herb Roasted Spaghetti Squash

2 Tablespoons Isle of Capri Infused Oil

1 medium sized Spaghetti Squash

Steps:

Preheat oven to 350° F

1).Split Spaghetti Squash in half lengthwise, and remove seeds using a spoon.

2). Brush Inside of Squash generously with Infused Olive Oil

3). Place Squash face down on rimmed sheet pan, and bake in oven for 1 hour, or until just soft to the touch.

4). Remove squash from oven, and while holding with a kitchen towel, lightly scrape with a fork to remove vegetable insides from the skin.

5). Reserve for Service

Vidalia Onion Marmalade

Ingredients:

1 Medium( 7 Ounce) Vidalia Onion, Peeled, and Sliced

2 1/2 Ounces Brandy

1/2 Ounce Honey

1 Pinch Sea Salt

1 Pinch Freshly Milled Black Pepper

Steps:

1). Place all ingredients into a small sauce pan, and simmer on stove, stiring occasionally, until Onion is caramelized, and the majority of liquid has been absorbed. Reserve for service.