Recipes

19

October

Persimmon Time Recipe

Mid October has arrived and thoughts of Halloween and Thanksgiving are on everyone’s mind.  In the Cuisiniers Kitchen, our thoughts have turned to persimmons.  Available from now through December, this delicious fruit is the perfect

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22

September

Gorgonzola Cocktail Tarts

Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events (40 Tarts) Gorgonzola Cocktail Tarts: 3 Large Eggs 1.5 cups Cottage Cheese 1 cup Buttermilk Baking Mix 1/4 cup Butter, melted 3 tablespoons of Sour

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21

September

Osso Buco of Veal

Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events (4 Servings) Osso Buco of Veal: 1/4 cup Flour 1 teaspoon Sea Salt 1 tablespoon Black Pepper 4 Veal Shanks 3 tablespoons of Olive Oil

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21

September

Chianti Apple Sauce

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,

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21

September

Autumn Risotto

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

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26

August

Peruvian Pisco & Citrus Cured Salmon

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

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26

August

Honey Balsamic Grilled Duck Breast Accompanied by Creamy Polenta with Pears, Gorgonzola & Walnuts

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

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06

August

Stilton Bread Pudding with Petite Wild Rhubarb, Upland Cress & Vanilla Grass "Salad"

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

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02

July

Chef Jamie McFadden's "Very Best" Hamburgers

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

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02

July

Grilled Chili Rubbed Prawns w/ Roasted Pepper & Mango Salsa

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

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