September 21st, 2009
Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events
(Yields 1 Quart)
Chianti Apple Sauce:
- 10 Red Delicious Apples
- 1 cup Sugar
- 1 cup Chianti Wine
- 2 teaspoons Cinnamon
- 1 teaspoon Nutmeg
Peel, core, and dice apples into medium size pieces. In a large sauce pot, 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 in a food processor and pulse until smooth but slightly chunky. Pour into a shallow dish to cool.
Serve and Enjoy!
Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events
5470 Lake Howell Road, Winter Park, FL
www.cuisinierscater.com
September 21st, 2009
Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events
(6 servings)
Autumn Risotto:
- 3 tablespoons Olive Oil
- 1/2 Yellow Onion, finely diced
- 3 Garlic Cloves, minced
- 1 tablespoons Saffron Threads, bloomed in White Wine
- 1 cup Dry White Wine
- 2 cups Aborio Rice
- 8 cups Chicken Broth
- 2 tablespoons Oregano, chopped
- 1 cup roasted Butternut Squash, diced
- 1/2 cup Heavy Cream
- 1/2 cup shredded Parmesan Cheese
- Salt & Pepper to taste
Measure olive oil into a large straight-sided sauce pot over medium heat. Add the onion and garlic, saute’ 3 minutes. Next, add in the Aborio rice and the white wine saffron mixture, saute’ 2 minutes. Add oregano and 1 cup of the broth stirring often, until completely absorbed by the rice, continue adding the broth 1 cup at a time, stirring well after each addition until the liquid has been absorbed about 20 minutes. Add in the roasted butternut squash. Stir in the heavy cream, Parmesan cheese and salt and pepper to taste.
Serve and Enjoy!
Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events
5470 Lake Howell Road, Winter Park, FL
www.cuisinierscater.com
August 26th, 2009
Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events
(8 servings)
Salmon:
- 1 each two pound Salmon Fillet, Skin-on
- 1/4 cup Kosher Salt
- 4 tbsp Sugar
- 1/4 cup Pisco
- 2 tbsp grated lemon zest
- 2 tbsp grated lime zest
- 2 tbsp grated orange zest
Place salmon skin side down on large piece of plastic wrap. In a small mixing bowl combine salt, sugar, pisco, lemon, lime, and orange zest. Spread this mixture over fleshy side of fish, pressing it into flesh. Wrap fish in plastic and place on cookie sheet, next place second cookie sheet over fish setting bricks on top to weigh down. Refrigerate 48 hours. Prior to serving, unwrap the salmon and rinse the cure off under cold water. Pat dry, and with a very sharp knife, thinly slice on a diagonal.
Honey Vinaigrette:
- 2 tbsp Apple Cider Vinegar
- 4 tbsp Olive Oil
- 3 tbsp Honey
- 2 tsp. each Salt and Pepper
- 2 tsp Fresh Squeezed Lemon Juic
Whisk above ingredients in a separate small bowl and set aside.
In a third bowl combine:
- 2 cups Chef Garden Petite Blushed Choy Leaves
- 1 cup Chef Garden Micro Celebration Blend
- 5 tbsp Honey Vinaigrette
Toss with fingers and divide equally between 8 plates. Next, place one thinly sliced piece of salmon rolled to look like a flower on top of greens. Garnish with one leaf of Chefs Garden finger bowl Lemon Geranium.
Note: Pisco is a grape liqueur which is distilled from hot Quebranta grape must which was originally produced in Peru in the early 17th Century. It is available in most liqueur stores.
Serve and Enjoy!
Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events
5470 Lake Howell Road, Winter Park, FL
www.cuisinierscater.com
August 26th, 2009
Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events
(6 servings)
For the Pears:
- 3 each firm Pears peeled
- 3 Tbsp Orange Blossom Honey
- 1/2 cup Chicken Broth
Halve, stem, and core the pears and slice each half into 3 or 4 pieces. In a saute pan heat the honey just below smoking. Add the pears spreading them in an even layer until browned. Add the chicken broth and swirl as it reduces to a glaze. Remove pears from heat and set aside.
For the Polenta:
- 1 cup Chicken Broth
- 1 cup Milk
- 3 Tbsp Extra Virgin Olive Oil
- 1 tsp each Salt & Pepper
- 3/4 cup Yellow Corn Meal
In a medium sauce pot bring the stock, milk, oil, and salt to a boil. Remove from heat and vigorously whisk while slowly adding the cornmeal in a steady stream. Return the mixture to low heat and stir until thick and creamy. Add more stock if further cooking is required.
For the Duck:
- 4 each Duck Breasts, split, trimmed, & scored
- 1/2 cup Honey
- 2 Tbsp Balsamic Vinegar
- 2 tsp Dijon Mustard
- 1 tsp Minced Garlic
- 2 tsp each Kosher Salt & Pepper
- 1 Tbsp Fresh Lemon Juice
In a small mixing bowl whisk all above ingredients except the duck. When well mixed, add duck and let marinate 20 minutes. Pre-heat grill and place duck breasts skin down for approximately 3 minutes. Then quarter turn the breast and cook an additional 3 minutes. Turn breasts over and continue to cook a final 5 minutes. Note: Due to the amount of fat on the breast watch for flare-ups. Do not leave the grill while preparing. Remove breasts from grill and let rest for 5 minutes. Slice breasts on a diagonal.
To Serve:
- 3/4 cup Chopped Walnuts
- 8 oz. Gorgonzola Cheese, crumbled
Toss the sauteed pears together with the walnuts and cheese, spoon polenta onto small dishes and ladle pear mixture over. Top polenta with sliced duck. Serve and enjoy with the wines of Mezzacorona.
Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events
5470 Lake Howell Road, Winter Park, FL
www.cuisinierscater.com
August 6th, 2009
Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events
(Serves four/4oz. servings)
BREAD PUDDING
- 4 eggs
- 1/2 cup sugar
- 1 cup heavy whipping cream
- 1 teaspoon kosher salt
- 2 teaspoon black pepper
- 4oz. Stilton cheese, crumbled
- 2oz. sun dried cherries
- 12oz. challah bread, diced into 1/4 cubes
Preheat oven to 325º. In a medium mixing bowl combine the eggs and sugar. Whisk mixture until pale in color. Next add in the cream, salt, pepper, cheese and cherries. Mix thoroughly and then fold in the diced challah. Butter 4 ramekin dishes and fill each with your pudding mix. Place in pre-heated oven for approximately 35 minutes or until pudding has slightly risen and has turned a golden brown. Carefully remove from oven and allow to cool until just warm.
RHUBARB SAUCE
- 1/8 cup diced petite wild rhubarb
- 1/4 cup water
- 1/4 cup sugar
- 1 tablespoon of fresh lemon juice
Cook rhubarb in water & sugar in a sauce pan on very low heat until rhubarb is soft(approximately 7-9 minutes). Remove from heat and add lemon juice.
“SALAD” GREENS
- 2 tablespoons of micro Upland Cress
- 2 tablespoons chopped Vanilla Grass
TO SERVE
Slide a knife around outer rim of ramekin and invert Bread Puddings onto plates. Place 1 per small serving dish and drizzle Rhubarb Sauce on top of puddings and top with Chef Garden’s “Salad” Greens.
Serve Immediately
July 2nd, 2009
4 Servings
- 2 lbs. ground chuck
- 2 Tbsp. fresh chopped garlic
- 1 Tbsp. McCormick’s Bayou Cajun Spice
- 1.5 tsp. kosher salt
- 1.5 tsp. fresh ground black pepper
- 4 Tbsp. Worcestershire Sauce
- 4-1oz. balls of bleu cheese (optional)
- 4 slices cheddar and or baby Swiss cheese
Mix first 6 ingredients and pat into four 8 oz. hamburgers. Bleu cheese balls are placed in center (optional). Grill until desired doneness/approximately 8-10 minutes. Place cheddar or Swiss on hamburger prior to removing from grill.
*Chef Jamie’s Grilling Tips*
- Clean your grill with a wire brush before cooking
- Don’t crowd the grill
- Don’t move food too often
- Brush on BBQ sauces and sweet glazes toward the end of grilling
July 2nd, 2009
4-6 Servings
Chili Smoked Prawn Rub
- 3 Tbsp. brown sugar
- 5 tsp. chili powder
- 4 tsp. salt
- 1.5 tsp. ancho chili powder
- 1 Tbsp. smoked paprika
- 3/4 tsp. dry mustard
- 1/2 tsp. chipotle chili powder
- Zest of 1 orange
- 24-30 large shrimp, peeled & deveined with tail on
In a small mixing bowl combine first 8 ingredients. Add shrimp and toss until all shrimp are completely coated. Place in refrigerator until ready to grill. (can be done 1 day in advanced)
Roasted Pepper & Mango Salsa
- 2 cups small diced fresh mango
- 2 cups small diced roasted red pepper
- 1 Tbsp. minced shallot
- 1 tsp. red wine vinegar
- 1/4 cup chopped fresh basil
- 1/2 cup diced green onion
- 1/2 cup mango nectar
- Zest of 1 lemon
- 1 tsp. honey
- 2 limes for garnish
In a small mixing bowl combine above ingredients except limes. Gently mix as to not mash the delicate mango. Divide salsa between 4-6 midsize plates and set aside. Next, prepare your BBQ grill. After appropriate pre-heating, place prawns on the grill and cook for approximately 2 minutes on each side. Remove prawns and divide among prepared plates. Cut remaining 2 limes in half and squeeze the juice of each over the shrimp. Serve and enjoy with either white or red wines of Arancio.