Thursday, July 23, 2009

Bourbon/Maple Sauce

3 cups chicken or veggie stock
1.5 cups maple syrup
1 cup bourbon
½ stick butter, (more if bigger butter flavor is desired)
3 Tablespoons brown sugar
½ bunch sage (just through it in no need to mince)
salt and pepper to taste

Add all ingredients in a heavy bottom sauce pan and bring to a boil reduce heat and simmer for about 30 minutes.

If sauce is to thin, add cornstarch dissolved in water and bring back to a boil than simmer for at least 15 minutes more to rid the sauce of the cornstarch flavor

Remove sage leaves and serve.

Well, I had a catering gig this week and was tired of all the old recipe' as I am wont to do, I decided to make something I have never made, but the idea was to good to pass up...... Pecan/Panko crusted Chicken breasts and the same with Tofu, but that was not enough so I thought I needed a sauce to go with it "hmmmmm" Bourbon/Maple sauce with sage as a back note. This time I made an extra piece for myself and ate it real quick while preparing to deliver......I was more than happy....but still what would my quests think? I did not have long to wait. Success was on my side again......very rewarding! So here it is, well the sauce at least...yes as usual I did not have the recipe on paper yet and this is as far as I have gotten.

Only because one of the guests was from NY and he had asked if I would be willing to give up the sauce recipe as usual I am flattered, and amazed that I cooked something from my head and made at least 30 people's palate very happy....oh yes, and of course I told him to just give me an email address prior to his leaving and I would send him the recipe, he was back in a flash with his card :D

Super Natural Recipe Search

Super Natural Recipe Search


Tropical Sauce

1 quart cooking sake

1/2 cup soy sauce

1/4 cup sesame oil

2 to 3 cans coconut milk

1/2 papaya diced

1/2 pineapple diced

1 stick butter to finish

Simmer all ingredients (except butter) in sauce pan for about an hour to reduce and consentrate flavors.

blend sauce adding butter a little bit at a time to emusify, useina blender or stick blender.

Roasted Butternut Squash w/ Blue Cheese and toasted Pecans

1 large Butternut squash (seeded and cut into 1 inch cube’s with skin)
2 tablespoons extra virgin olive oil
1 tablespoon minced fresh rosemary
Generously season with kosher salt and fresh ground pepper
4 ounces blue cheese
½ cup chopped toasted pecans
3 mission Figs quartered (garnish)

Pre heat oven to 400ยบ

Combine butternut squash cubes, evoo, rosemary, salt and pepper on heavy duty sheet pan. Roast for 15 to 20 minutes or until a knife can insert squash easily.

Remove squash to serving platter and garnish with cheese, pecans and fig quarters.

Good Eatin' Shrimp Ceviche
1 quart salted water 1/2 cup plus 2 tablespoons freshly squeezed lime juice 1 pound unpeeled medium shrimp ( 31/40 count to a pound) 1/2 medium yellow onion, diced1/2 cup chopped fresh cilantro
1 to 2 tablespoons bottled hot sauce.
2 tablespoons olive oil
1/2 cup peeled, seeded, and diced cucumber (If English Cucumber no need to peel)
1/2 cup diced Jicama2 small ripe avocado, peeled, pitted and cubed Salt to taste
Lime wedges, for garnish Tostada shells, tortilla chips or saltine crackers, for serving

Cooking and marinating the shrimp:
Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add shrimp, cover and return to a boil. Immediately remove from heat, pour off all liquid.
Spread out shrimp in large bowl to cool completely.
Peel shrimp, and de-vein.
Toss shrimp with remaining 1/2 cup lime juice, cover and refrigerate for about 1 hour.
The Salsa:
In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. Add to shrimp bowl along with chopped cilantro, ketchup, hot sauce, olive oil, cucumber and jicama. Mix gently, taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate up to a few hours, or serve immediately.
Serving the ceviche:
Spoon the ceviche into sundae glasses, martini glasses or small bowls. Garnish with sprigs of cilantro, diced avocado and wedge of lime.