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Archive for the ‘Recipes’ Category

Puttanesca “Starter”

Chef Jamie McFadden presents

Puttanesca “Starter”

Yields Sauce for 1 pound of prepared pasta

  • ½ cup    Italian olives, pitted & chopped
  • 1 tsp     crushed red pepper
  • ½ cup    green olives, chopped
  • 2 tsp     black pepper
  • ½ cup    golden raisins, soaked in warm water
  • ½ cup    extra virgin olive oil
  • for 5 minutes to soften
  • 1 Tbsp   balsamic vinegar
  • 1 cup     Marcona almond
  • juice of 1 lemon
  • 4 each    anchovies, rinsed & mashed
  • 2 cups   halved cherry tomatoes, pan sautéed & chilled
  • 1 Tbsp   capers
  • 1 tsp     cayenne pepper
  • 1 cup     shaved parmesan cheese
  • salt & pepper to taste

Combine all of the above ingredients except for the tomatoes & parmesan cheese.  Mix gently and place in a shallow bowl.  Cover for at least 2 hours or up to 2 days.

To Serve:  Prepare 1 pound of your favorite pasta.  When cooked al dente, strain water carefully and while the pasta is still warm, toss with Puttanesca base. Lightly season with salt & pepper to taste. Garnish with pan sautéed cherry tomatoes & shaved parmesan.  Enjoy!

Fava Bean and White Truffle Ailoi

Fava Bean and White Truffle Ailoi

16 servings

This delicious combination is the perfect substitute for the typical butter you serve on your Holiday table and pairs beautifully with Freshly Baked Bread from Olde Hearth!

Ingredients

5 each whole eggs

1 cup blended oil plus 2 tbsp.

1/4 cup white truffle oil

1 tbsp each cracked black pepper and kosher salt

1 cup frozen/defrosted or pre cooked Green Fava Beans

2 tbsp Lemon juice

2 tsp fresh garlic, minced

In the bowl of a food processor crack the whole eggs.  Secure lid and begin to spin the eggs.  In a very steady and slow stream add in the blended oil and watch as ur eggs become creamy like. As the mix continues to spin slowly add in the white truffle oil, followed by the favas, salt, pepper, lemon juice and garlic. Taste and adjust salt and pepper as needed.

Remove Ailoi from processor bowl and serve immediately with your favorite fresh or grilled bread and or place in a container with a tight fitting lid for up to three days

French West Indian Curry Rub

French West Indian Curry Rub

10 servings

1/4 cup Brown rice, uncooked

1/4 cup whole cumin seeds

1/4 cup whole coriander

1 tbsp mustard seeds

1 tbsp black peppercorns

1 tsp whole cloves

3 tbsp shelled pistachios 

1/4 cup ground turmeric 

In a medium size dry sauté pan place the rice and toast over medium heat, approx 3-4 minutes.  Place rice in a bowl and set aside.  Add the whole spices to the pan and toast until the aromas are released using caution so as the spices to not burn.  Place spices in bowl with the rice.  In small batches, grind this mixture along with the pistachios in a coffee grinder until milled.  Add the ground turmeric and store in a sealed jar for up to 10 days.

Caper Tapenade for Lamb

Caper Tapenade for Lamb

4 servings

  • 1/2 cup flat-leaf parsley leaves, chopped
  • 1/4 cup mint leaves, chopped 
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons capers, drained
  • 1/8 teaspoon crushed red pepper
  • 1/2 cup assorted olives (about 5 ounces), pitted and minced

1/2 Lemon Squeezed

In a small mixing bowl combine above ingredients.  Place in refrigerator until ready to use.  Use as a garnish for the lamb garnish or as a delicious accompaniment to fresh fish.

Florida Frog Legs, Buffalo Style

Florida Frog legs, Buffalo Style
4 Servings
By Chef Jamie McFadden

Marinade Ingredients

8 frog legs
2 cups Milk
2 cups buttermilk
1/2 teaspoon salt
1/2 teaspoon coarse black pepper

In a medium size bowl combine above ingredients and marinate in the fridge for up to 3 hours

Breading Ingredients

1 tablespoon Old Bay Seasoning
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Onion powder
1 teaspoon Garlic Powder
2 teaspoon course black pepper
1 cup All Purpose Flour
1 cup cornmeal

Blend above ingredients in a medium size bowl and set aside.  This mixture can be prepared up to one week in advance and stored in an air tight container

Bleu Cheese Dipping Sauce
This recipe can be prepared up to 3 days in advance

8 oz  bleu cheese, crumbled
2 tablespoons buttermilk
1  cup Hellman’s Mayo
4 oz chopped scallions
1   tablespoon worcestershire sauce
1    tablespoon red wine vinegar
1 teaspoon chopped garlic
1 teaspoon minced shallots
Salt and pepper, to taste

In a medium size bowl combine all the above ingredients, taste for seasoning and refrigerate until ready for use.

Buffalo Sauce Ingredients

2 teaspoons Chili  Powder
1 teaspoon Turmeric
1 teaspoon Sweet Paprika
1 teaspoon Onion Powder
1 teaspoon Cayenne Powder
1 teaspoon Salt
2 teaspoons Olive oil
2 teaspoons Honey
2 teaspoons Tomato Paste
1 teaspoon Smoked Paprika
3 Tablespoon Apple Cider Vinegar
1 Tablespoon Garlic Powder
1 Tablespoon cornstarch blended with 4 oz COLD water

Place above ingredients except cornstarch into a saucepan and stir to combine. Heat over medium-high heat until just starting to bubble.  Whisk in cornstarch mixture to slightly thicken.  Remove from heat and allow the sauce to cool. Use immediately or keep refrigerated for up to a week.

Pickled Celery Ingredients

1 bunch celery, cleaned, retain leaves
1 cup Apple Cider vinegar
1 cup water
3 tablespoon sugar
1 tablespoon salt
2 teaspoons mustard seeds
2 teaspoon coriander
1 teaspoon peppercorns
4 large sprigs fresh dill

Slice celery into 1/4 inch thick slices and  place in a clean 1 quart mason jar along with the dill and the celery leaves.
In a small saucepan combine the vinegar, water, sugar, salt, mustard seeds, coriander and peppercorns.
Bring mixture to a simmer and stir until sugar and salt and completely dissolved.
Carefully pour contents over the celery in the jar.
Let mixture cool, uncovered, then place the lid on and refrigerate.
Celery will be ready to eat in 24 hours.

Directions for breading and frying

1. .  Prepare oil for frying either in a deep fat electric fryer or by placing one quart of vegetable oil in a 5 quart heavy sauce pot.  For stove top method place pot on the stove at medium high heat until the oil reaches 350 degrees, use extreme caution when frying, especially if you are working over an open flame.

2. Breading process:  Remove frog legs from buttermilk mixture and set on a clean dish.

3. Next, taking one frogs legs at a time lightly coat in prepared cornmeal mixture and then dip back into buttermilk mixture and then again in cornmeal mixture. Gently place legs one at a time into hot oil and fry until golden brown at which point you will remove and place on a paper towel lined cookie sheet.  Repeat breading process until all legs are fried.  Note:  When preparing any ingredients for frying it is not recommended to “Pre-Coat” all the product prior to frying. Only coat what is immediately going to be fried.  This will result in a far superior end product

4.Place fried legs on serving plates and brush with buffalo sauce, a side of bleu cheese dipping and Pickled Celery and enjoy!

Interior Appeal Fall/Winter 2014

Year after year Central Floridians anticipate the beginning of fall and the slightly cool evening temperatures that accompany. Windows begin to open in the late afternoons, and the thought of “heating up the kitchen again” seems like a delicious idea. Although locally we do not experience the changing color of foliage or the sights and sounds of combines harvesting grain crops. Cooler temperatures do motivate us to begin thinking about the holidays and entertaining our friends.

  • Harvesting an Autumn dinner at Home

So what is a harvest dinner?

Think of it as a precursor to Thanksgiving-familiar aromas, simple recipes, childhood favorites. A warm-up, so to speak, yet much simpler and stress free. Oh and did I mention a lot fewer dirty dishes? Here are some tips and recipes to get you started.

  • Keep it small. It’s you, your plus one, and up to six others to enjoy the evening.
  • Dress the table up, and invite your guests to dress casual in denim and plaids. Pumpkins are a favorite vehicle for fresh cut flowers as are glass cubes filled with acorns and sunflowers. Pick up a few sheets of brown butcher paper at your favorite craft store and utilize these as your table covering. Tie the plaid theme back in with simple linen napkins.
  • Dim the lights and light the candles. Beware of the seasonal scented candles- unscented is the simple, elegant way to go.
  • Now that the table and décor are done, set the tone with music. A great-and easy-source is Hotel Costes Radio (free at hotelcostes.com/radio/ and live from the Hotel Costes in Paris) that provides the perfect mix of upbeat dinner party tunes.

Gewurztraminer is the perfect autumn wine for greeting your guests. This delicious white wine plays very nicely with all the fall flavors. It’s full texture, low acidity, and the apricot, ginger and cinnamon flavors are sure to please.

Put it all out there. Sure, serving and clearing three courses looks impressive, but it also pulls you away from your guests, and they have joined you this evening to spend time with you. Have a couple noshes on the dining table before guests even sit. Think charcuterie, delicious meats, cheeses, picked vegetables; and some raisin walnut bread with sweet butter. The remainder of the dinner can be placed out as soon as guests take their seats.

Sweet Potato and smoked Gruyere Vegetable Cakes

Serves 8 guests

6 sweet potatoes, peeled and diced (1/4 inch)

4 tablespoons red onion, peeled and diced

4 tablespoons zucchini, diced

4 tablespoons honey

½ cup corn kernels

2 cups smoked Gruyere, shredded

4 tablespoons flour (2 tablespoons for potato Mix and 2 tablespoons for sautéing)

6 tablespoons heavy cream

6 tablespoons each of salt and pepper

Place potatoes in a pot of cold water. Bring to a boil and simmer for 6-10 minutes (until soft but not mushy). Strain well. While the potatoes are cooking, sweat off the onion and zucchini in a hot sauté pan, approximately three minutes. Place all ingredients, including hot potatoes and vegetables, in a mixing bowl and incorporate with a spatula gently.

Potatoes should remain chunky. Place in refrigerator for 10 minutes to cool down. Form into 1 ½ inch thick cakes, dust with flour and sauté in olive oil until brown. Finish in a 300 degree oven for 5-8 minutes.

Creamy Polenta with Pears, Gorgonzola and Walnuts

Serves 8 guests

FOR THE PEARS:

3 firm pears, peeled

3 tablespoons orange blossom honey

½ cup chicken stock

FOR THE POLENTA:
1 cup chicken stock

1 cup milk

3 tablespoons extra virgin olive oil

1 teaspoon each of salt and pepper

¾ cup yellow cornmeal

FOR THE DISH:

½ cup chopped walnuts

8 ounces gorgonzola cheese, crumbled

Fresh basil for garnish

Pears: Halve, stem, core the pears and slice each half into three or four pieces in a sauté pan, heat the honey just below smoking. Add the pears, spreading them in an even layer and sauté quickly until brown. Add the chicken stock and swirl as it reduces into a glaze. Remove pears from heat and set aside.

Polenta: In a medium saucepot, bring the stock, milk, oil, salt and pepper to a simmer. Remove from heat and vigorously whisk while slowly adding the cornmeal in a steady stream. Return the mixture to a low heat and stir until thick and creamy. Add more stock if further cooking is required.

To Serve: Toss the sautéed pears together with the walnuts and cheese. Spread over the polenta and garnish with basil.

Chianti Applesauce

Serves 8 guests

10 red delicious apples

1 cup sugar

1 cup Chianti wine

2 teaspoons cinnamon

1 teaspoon nutmeg

Peel, core and dice apples into medium-sized pieces. In a large saucepot, combine sugar and Chianti and simmer on medium low heat for 3 minutes.  Add apples and continue to cook 1 hour and 15 minutes. Add cinnamon and nutmeg. Next, place mixture into a food processor and pulse until smooth but slightly chunky. Pour into a shallow dish to cool. Refrigerate up to one week.

Braised-Short-Ribs

Braised Short Ribs

Serves 8 guests

2 teaspoons sea salt

2 teaspoons black pepper

8 short ribs

6 garlic cloves, minced

1 yellow onion, diced

4 carrots, diced

4 celery stalks, diced

4 tablespoons fresh rosemary, chopped

4 tablespoons fresh thyme, chopped

2 cups red wine

2 cups canned pears

4 cups beef broth

4 cups apple juice

Pre-heat oven to 375°.   Season short ribs and place in oven for 10 minutes. When shanks are broned on both sides, remove from oven. In medium-sized pot place 4 tablespoons olive oil, garlic, onions, carrots and celery. Sauté for 5 minutes, add rosemary, thyme, wine, apple juice, pears and beef broth, and simmer 2 minutes. Place shanks into pot, cover tightly and place in a 325° oven for 3 hours. Serve immediately and enjoy.

Chef Jamie McFadden

Jamie-McFaddenCuisiniers Catered Cuisine and Events, is a fresh-approach cooking style. He is an award-winning chef who has worked at various high profile restaurants, including his own restaurant, Mimi’s Café & Wine Bar. In 1998, he founded Cuisiniers Catered Cuisine & Events and in November 2013, he launched Cuisiniers Celebrations at East End Market, with unique event spaces that can accommodate up to 250 people.

Other career highlights include preparing two Central Florida inspired meals at the James Beard House in New York City, and co-founding The PEAS Foundation, which provides food insecure households with fresh fruits and vegetables.

Chef Jamie McFadden’s Irish Potato Soup

st-PATTYS-daY

 

 

 

 

 

 

 

HAPPY ST. PATRICK’S DAY!

  • 4 tablespoons of unsalted butter
  • 2 medium sized leeks
  • 3 large potatoes, washed & peeled
  • 1 cup chicken broth
  • 2 cups of heavy cream
  • 1 carrot chopped
  • 3 pieces of celery, chopped
  • 1 pinch ground black pepper & salt
  • ½ cup of flour

METHOD

  1. Chop leeks, potatoes, carrots and celery and add to a pan with melted  butter.
  2. Cook on low heat until soft.  Next sprinkle flour over mixture and mix until incorporated.
  3. Add the chicken broth and 2 quarts of water.
  4. Cover the pan allowing the vegetables to soften about 45minutes.
  5. Season with salt and pepper and add 2 cups of heavy cream (adjust seasoning)
  6. Serve piping hot with a few slices of brown bread.

Crab Cake Recipe

crabbycakeIt’s been 20 years since Orlando Food Critic Scott Joseph raved about my Maryland Crabcakes at my MiMi’s Cafe in Longwood, Florida.  Since then I have been asked two dozen times for this coveted recipe, and in lieu of my Alma mater city of Baltimore going to the Super Bowl I have decided to reveal the recipe in hopes that it will make your Super Bowl Party deliciously memorable!

And for you San Francisco fans out there, i recommend ordering some amazing mail order desserts from my buddy Yigit Pura and his Tout Sweet Patisserie in San Francisco,
www.toutsweetsf.com

The desserts are off the chart and sure to be a hit with your football fans.

Entertain Deliciously!

Chef Jamie McFadden’s Maryland Crabcakes

1 pound Lump Crabmeat, not imitation or snow crab
1 cup Mayo
2 tbsp Old Bay
1 Egg
1 Tbsp Dijon Mustard
2 Tbsp Chopped Parsley
1/2 cup crushed butter crackers
2 tsp Worcestershire Sauce

Preheat oven to 400 degrees.  In a small mixing bowl combine all ingredients except crab.  Gently blend until well mixed.  Separately open crab and place into another small bowl.  Slowly add Mayo mix into crabmeat until mix is wet to the touch.  Do not over mix.  Scoop out tablespoonfuls onto a baking sheet and place in preheated oven for approx 15 minutes until golden brown.
Serve immediately.

Local Sirloin Steak,  Bacon Fat Seared, and accompanied by Creamed Collard Greens

4 servings

Ingredients
4 each 6-7 oz. Sirloin Steak “Filets”
Sea Salt and Cracked Black Pepper
12 oz. Bacon, Diced
3 cups “Barefoot Farmer” Collard Greens, blanched and chopped
2 tbsp Olive Oil
1/2 Sweet Onion, diced
2 tbsp. Fresh Garlic, minced
1/2 cup Chicken Broth
1 tsp. Nutmeg
2 cups Heavy Whipping Cream
1 cup Winter Park Dairy Florida Cheddar, grated

sirloinProcedure
Place sirloins on a cookie sheet and season both sides with sea salt and cracked pepper, set aside.  Place a medium size sauté pan on medium high heat on the stove top, heat pan 2 minutes.  Place diced bacon and onion into pan and sauté until bacon becomes crispy and onion is soft, approx 7-9 minutes.  Remove crispy bacon and onion from the pan and place in a small ramekin.  Reserve bacon fat in sauté pan and place back on medium heat.  Add in the 2 tbsp of olive oil and Carefully place sirloin steaks in pan and cook 3 minutes on each side.  Remove steaks and place on a cutting board allowing steaks to “rest”.
Place sauté pan back on medium high heat and place garlic and chicken broth in the pan.  Simmer for 2 minutes.  Next add in heavy whipping cream, nutmeg, bacon crumbles, prepared onions, and a pinch each of sea salt and pepper.  Simmer 2 minutes and add in prepared collard greens  into cream mixture.  Finally, sprinkle in the Winter Park Dairy cheddar and continue to stir until slightly melted.

To serve, slice each sirloin steak into three slices.  Divide the collard greens between four dinner plates and place three slices of the sirloin onto each serving of the collards.  Serve immediately and enjoy!

For more great recipes and Orlando foodie news, be sure to pick up a copy of the most recent Edible Magazine available at Whole Foods!

Summer Cocktail Secrets and Favorites

It is now officially hot pretty much everywhere in the United States.  So no matter if you are stuck in town, or you are able to sneak away to the beach for the weekends it’s time to show off your summer bar tending skills to your friends!!  The following mixology ideas are a couple game changers that will make you a hero in the eyes of your guests.

St Germain!  I have chatted about it before, and i am telling you again, it is a must have on your bar.  A French liqueur,  made from 100% fresh handpicked elderflowers, it’s pear, citrus and tropical notes add the perfect pizazz to your cocktails.

You know how you have that one friend that refuses to drink anything except Vodka and Soda.  Well surprise them and add a shot of St Germain into that tired and and true cocktail along with an orange twist and a squeeze of a fresh lemon and they will be singing your creative praises!

And for that buddy that refuses to sit down his Bud light Lime………. Again, add a splash of St Germain into that beer, over ice of course!

You say Bellini, I say Bellini!!  Can you say it with the addition of Rhubarb in place of the traditional peaches?  Here you go, Sparkling wine, rhubarb purée, St. Germain, and a lemon twist. Think Nuevo Italiano!

Last summer I was enjoying Bloody Mary’s one beautiful Sunday morning and could not figure out why they were tastier than usual.  I asked my bartender friend and he said that he added a splash of Stout beer to the mix.  I highly recommend this trick, and don’t forget the horseradish!

And speaking of Stout, I could not believe it until I tried, however, Dark Rum on the rocks, a splash of stout, simple syrup and club soda.  It’s good, and your rum drinking friends will agree!

So let’s recap your shopping list:

St Germain
Vodka
Dark Rum
Stout
Sparkling Wine, Schramsberg Vineyards
Rose,  Check out Brugioni Vineyards Belle Glos Pinot Noir Blanc
Gruner Veltliner
Simple Syrup
Orange Twists
Lemon Twists
Club Soda