Spice of Life Recipes:
Wente's Turkey Confit
Ingredients
2 ea. Turkey Legs
½ C. Garlic cloves
3 ea. Shallot, chopped
½ T. Black peppercorn
½ bn. Thyme
3 ea. Bay leaf
1 C. Red wine
A/N FAT ( Duck Fat or Bacon Fat is desired, if not available use olive oil.)
A/N S&P
Instructions:
Pre-heat the oven to 350F.
Sear the turkey legs in about ½ cup duck fat in a heavy-bottomed pot until golden brown on both sides; remove and reserve in a separate pan.
Briefly sauté the next 5 ingredients in the same pan, then deglaze with the red wine; reduce the wine until almost dry.
Return the turkey legs to the pan and add the fat over the turkey legs until just covered, cover with parchment and foil.
Bake the legs in the oven until tender; approximately 1 ½ -2 hours. Cool the legs and liquid separately.
When the liquid is at room temperature pour it back over the legs before storing; keep covered and refrigerated.
Enjoy!
Pumpkin Latte Recipe
Ingredients
8 oz milk; whole, lowfat, nonfat
3 oz espresso; regular, decaf
1 oz pumpkin flavored syrup
Cinnamon, nutmeg
Instructions:
Froth milk until hot to the touch
Brew espresso
Pour pumpkin flavored syrup into a 12 oz mug
Fill mug approximately 2/3 full with hot milk
Float espresso onto milk
Dust with cinnamon or nutmeg
Enjoy!
Pumpkin Bread Recipe
Ingredients
5 oz. pumpkin puree
1 egg
1/3 cup vegetable oil
1/4 cup water
1 cup sugar
1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
Optional stir-ins
Nuts
Raisins
Dried Cranberries
Instructions:
Preheat your ovens to 350oF (180oC)
Butter & flour a 3 x 7 loaf pan
Slowly stir the dry ingredient mixture into the wet ingredient mixture
Pour into the prepared loaf pan
Bake for 40-50 minutes
Bread is done when a toothpick or skewer inserted into the center comes out clean
Enjoy!
Pumpkin Latte Recipe
Ingredients
8 oz milk; whole, lowfat, nonfat
3 oz espresso; regular, decaf
1 oz pumpkin flavored syrup
Cinnamon, nutmeg
Instructions:
Froth milk until hot to the touch
Brew espresso
Pour pumpkin flavored syrup into a 12 oz mug
Fill mug approximately 2/3 full with hot milk
Float espresso onto milk
Dust with cinnamon or nutmeg
Enjoy!
Rockhouse Hawaiian Style Babyback Ribs
Ingredients
4 lbs pork ribs
1 Tbsp kosher salt
2 Tbsp Cajun blackening spice
4 cups ketchup
1 cup soy + 1tsp minced ginger
1 cup cider vinegar
1 cup pineapple juice
1cup sweet chili sauce
2 tsp. red chili flake
1 cup brown sugar
Instructions:
Preheat Oven to 300 degrees.
Set pan on high heat and add vegetable oil to coat bottom of pan.
Season ribs with salt and blackening seasoning. Sear ribs in pan, approximately three minutes on each side.
To make sauce, in a bowl, whisk together ketchup, brown sugar, soy ginger sauce, chili flakes, sweet chili sauce, and pineapple juice.
Place seared ribs in a pan and pour sauce over ribs. Keep a small amount of sauce on the side for dressing after cooking.
Place parchment paper over the ribs, and cover pan with aluminum foil. Put in oven and cook for 2 - 2 1/2 hours.
Cut ribs and garnish with parsley and extra sauce.
Enjoy!
Cousin Eddie (hot line):
-remove a 1/2lb burger from cooler under the flat top
-season both sides with the burger rub
-place ½ oz melted butter onto flat top
-place one brioche bun onto buttered flat top and warm until golden brown
-place a deli liner into an oval red basket; the deli liner must be placed with corners facing you (diamond shape)
-cook burger until an internal temp is 145*
-butterfly ½ of a smoked sausage link and cook to an internal temp of 165*
-if specified add cheese or other add on's
-place sausage on top of cheese
-if french fries are the side add 6 oz of fries
-place in hot window
(steam table)
-place 3oz of pulled pork on top of sausage
-place 3 oz of coleslaw on top of pulled pork
-place side dish(s) next to cousin eddie
Quick Gumbo, Courtney Style:
* There are two keys to great gumbo: the roux and the stock. The rest will handle itself. I would be sure to have these done a day before and or can be kept in the freezer.
Ingredients:
2 lbs chicken wings (tips removed- use for your stock)
2 lbs Andouille sausage
1 ½ cups medium brown roux
2 cups white onions (med dice)
1 ½ cups celery (med dice)
1-½ cups mixed bell peppers (med dice)
¼ cup tomato paste
1 cup tomato puree
½ cup crushed garlic (Fresh)
1 tsp cayenne pepper
1 tsp dried thyme leaves
1 tsp ground oregano
1tsp basil leaves (fine)
1.5 tbsp black pepper
3 bay leaves (whole)
1 tbsp Liquid Smoke
80 oz chicken stock or seafood stock (or a mix)
3 crushed med crabs (cleaned and quartered)
¾ cup okra (fresh and sliced)
1 lb crabmeat
3 lbs fresh shrimp (defined and cleaned, shell-on, 31 - 35 count)
1 tbsp gumbo file
1 tbsp fresh parsley
1 tsp fresh thyme
The Process
Preheat oven to 375 degrees
Roast the chicken wings and the sausage in the oven till done (this will save you a lot of time). (The sausage will cook faster than the chicken, so use two pans).
Use a large casserole or braisier or 10 quart stock pot. On medium-high heat, whisk the roux till bubbles. Add the onions, celery and bell pepper and cook till translucent. Add the garlic, tomato paste and spices till the veggies are slightly caramelized, fragrant and soft. Deglaze the pan with the stock. Add the chicken wings and tomato puree. Simmer till wings just about fall off the bone.
Meanwhile, slice the sausage and add to the pot with the whole crabs and okra. Add the remaining ingredients. Now is the point to taste and adjust your seasonings (roux, spices, etc). You want an earthy flavor.
Finally, stir in your shrimp and crab meat to just cooked through. Now, stir in your fresh herbs and file. Serve in bowls with Saltine crackers or steamed long grain rice.
In your hands, you have an old world mixture of Africa, France, the Choctaw nation and more. Enjoy!
Courtney Townsend-Duboff, Professional Chef
YiPing’s Mongolian Beef:
Ingredients:
1 lb Tri-tip Steak
3 cups Vegetable Oil
2 oz Scallions
2 tsp sesame oil
Marinade
2 tsp. cooking wine
7 tsp Soy Sauce
1 egg
1 tsp Oyster sauce
8 tbsp Chicken Broth
½ tsp Salt
Pinch of Sugar
Cooking Sauce
4 tbsp Corn Starch
1 tsp Black mushroom soy Sauce
8 tbsp Water
Instructions:
Trim fat from steak and slice into thin pieces.
Put beef in marinade for two hours.
Put oil in wok on high and heat oil. Stir-fry meat for 2-3 minutes until brown.
Drain oil, add fresh cooking oil and sauté garlic.
Add cooking sauce to sautéed garlic.
Add beef to pan, sauté together until sauce dries.
Add scallions and sesame oil.
Plate and Enjoy!
That’s Sweet! New England Whoopie Pie Recipe
½ cup unsalted butter, room temperature
1 cup sugar
1 tsp. baking powder
1 tsp baking soda
1 tsp saltv
1 tsp vanilla extract
2 eggs
5 tbsp cocoa
2 cups flour
1 cup milk
Directions:
Preheat oven to 350 degrees
Beat together butter, sugar, baking powder, baking soda, salt and vanilla until smooth.
Add the eggs, beat until smooth.
Add the cocoa, mixing to combine.
Add the flour alternately with the milk, mixing until smooth.
Drop by ¼ cupfuls or smaller onto parchment lined sheet pan.
Bake for 15 minutes.
Makes 8 large or 16 small whoopies.
Vanilla Marshmallow Filling
2 sticks of butter
1 lb powdered sugar
1 cup of marshmallow fluff
2 tsp vanilla extract
Directions:
Mix all of the ingredients together until smooth.
Using a piping bag or spatula to frost one half of the whoopie pie. Top with another half.
Gimanelli’s Sausage Minestrone with Tortellini Soup
Ingredients:
1 cup diced Carrots
1 cup diced Celery
1 cup diced White Onions
1 tbsp. diced Garlic
½ cup Canola Oil
2 Bay Leaves
1 can or 1 ½ cup Diced Tomato
2 quarts Chicken Stock
1 tbsp. Dried Oregano
½ tsp. dried Thyme & dried Parsley Flakes
1 can Canellini Beans, rinsed and drained
1 can Garbanzo Beans, rinsed and drained
1 length (1 cup) Gimanelli Sausage sautéed and crumbled
1 bag (12oz.) of Meat Tortellini
Directions:
In a soup pot, heat oil then add the Garlic and Vegetables, sauté until tender.
Add Chicken Stock and Bay Leaf and bring to boil for 10 minutes.
Add Diced Tomatoes and Herbs and bring to boil.
Add Sausage, Beans and Tortellini. Cook for 5 minutes.
Add salt & black pepper to taste.
Serves 6-8 people.
