Red Velvet Pancakes w/ Lemon Cream Cheese Glaze & Blueberry Compote

Red Velvet Pancakes w/ Lemon Cream Cheese Glaze & Blueberry Compote

Red Velvet Pancake .JPG

Time: 45 mins
Servings: 2

Ingredients

Red Velvet Pancakes

2½ cups all purpose flour

1½ tsp baking soda

1 tsp baking powder

1 tsp salt

⅓ cup sugar

2 ea eggs (yolks & whites separate)

2½ cups buttermilk

½ cup unsalted butter

3 Tbls unsweetened cocoa powder

3 tsp vanilla extract

3 tsp red food coloring dye

Lemon Cream Cheese Glaze

6 oz cream cheese, softened

½ ea lemon zest

1 Tbls lemon curd

6 Tbls unsalted butter, room temp

2 cups powdered sugar

1 tsp vanilla extract

½ cup whole milk

Blueberry Compote

2 cups frozen blueberries

⅓ cup sugar

3 Tbls water

1 tsp lemon zest

1 Tbls lemon juice

Method

  1. Heat a non-stick skillet on medium-low heat while you prepare the batter.

  2. In a large bowl, add the flour, sugar, baking powder, baking soda, salt, and whisk till combined.

  3. In a medium bowl whisk the egg yolks, buttermilk, red dye, and melted butter until well combined. In the meantime, beat the egg whites in a separate bowl until fluffy peaks.

  4. Add the buttermilk mixture to the dry ingredients and whisk together till everything is combined and be careful not to over work the batter.

  5. Add the fluffy egg whites, and fold in the batter using plastic spatula, and let the batter rest for 30 mins.

  6. Cook in the preheated pan for 2 – 3 mins, then flip and cook for 1 min.

  7. Cook pancakes one by one until all are finished.

Cream Cheese Syrup

  • In a separate bowl, whisk together the cream cheese and butter until well combined.

  • Then add the powdered sugar, milk, lemon zest and curd, vanilla, and whisk together until all ingredients are incorporated.

  • Glaze over pancakes.

Blueberry Compote

  • In a sauce pot, combine 1 cup of blueberries, water, sugar, lemon juice and zest.

  • Cook over a medium heat for about 10 minutes and then add the rest of the blueberries and cook for 5 mins more, stirring frequently

Bon Appétit & Enjoy

Huevos Ranchero Breakfast Steak Tacos

Huevos Ranchero Breakfast Steak Tacos

2 Tbls Olive Oil

1 lb Tomatoes 

1 ea Poblano Pepper 

1 Med Chopped Onion

5 cloves Garlic 

1/2 cup Cilantro 

As needed Fresh lime juice 

2 ea Jalapeno 

1 can Rinsed black bean 

2 tsp Cumin

1 tsp Chili Powder 

1 1/2 tsp Dried Oregano 

1/4 lb Skirt Steak 

4 ea Eggs

1 Whole Diced Avocado 

As needed Salt & Pepper 

Garnish Cilantro 

As needed Tortillas of choice

 

Method

  • Preheat oven to 475⁰F & preheat grill on high heat
  • Cut the tomatoes in half & place cut side down on a foil lined baking sheet with 2 garlic cloves, poblano & jalapeño peppers. Roast for 7-10 mins to lightly blacken the skins of the veggies
  • Place the cooked tomatoes, lime juice, ½ cup chopped onions, roasted garlic, cilantro, poblano, jalapeño in a blender & puree until all ingredients are finely chopped. Season with salt & pepper, cumin & oregano. Add water if needed. Place in a container and in the fridge
  • In a heavy bottom pot, sweat 3 cloves of chopped garlic & ½ cup chopped onions for 3 mins. Add the black beans & season with oregano, cumin, chili powder, salt & pepper. Continue to cook for 7 mins, turn heat off & begin to mash the beans. Set aside
  • Season the steak with salt & pepper. Grill each side for 2 – 3 mins. Let steak rest on a plate for 5 mins before slicing it
  • In a separate pan, fry the eggs. Set aside
  • Heat the tortillas over the grill till nice & hot
  • Spread the black bean on the tortillas, chopped steak, ranchero sauce, avocado slices, cilantro, & serve with fresh lime wedges

Braised Teriyaki Chicken with Grilled Pineapple

Braised Teriyaki Chicken with Grilled Pineapple

2 - Quarter Chicken Leg & Thigh 

1 Cup - Soy Sauce 

1 Cup - Sake 

3/4 Cup - Mirin 

1/4 Cup - Sugar 

2 Cloves - Grated Garlic 

2 tsp Grated Ginger 

2 tbls - Toasted Sesame Seeds 

1 can - Canned Pineapple 

1 ea - Jalapeno 

2 Tbls - Olive Oil 

1/2 bunch - Sliced Scallions

Garnish - Cilantro

As needed - Salt & Pepper

Method

  • Preheat grill to high heat
  • Combine soy sauce, mirin, sake, sugar, grated garlic & ginger, and sesame seeds
  • Season chicken with salt & pepper
  • In a heavy bottom sauté pan, over high heat drizzle olive oil and begin to sear the chicken skin side down. Sear until you get a golden brown color and flip the chicken over to begin searing other-side for another 2 – 3 mins. Remove chicken from pan and set aside
  • Add sliced jalapenos to the pan and sauté for 2 mins. Deglaze with the pineapple juice from the can and scrape brown bits off of the pan. Add 1 cup of teriyaki sauce to the pan, bring to a boil, and add the chicken thighs to the pan. Simmer in the pan for about 5 mins per side.
  • Reduce the sauce till thick enough to glaze the chicken
  • Grill pineapple slices till you get grill marks on both sides
  • Garnish with sliced scallions & cilantro sprig

Cornish Game Hen

Cornish Game Hen

Cornish-Game-Hen.jpg

Time: 45 mins
Servings: 2

Ingredients

2 sprig each - rosemary, thyme, sage

4 cloves - garlic, smashed

as needed - olive oil

as needed - paprika

as needed - salt & pepper 

as needed - pomegranate molasses

Method

  1. Preheat oven to 450°F
  2. Season inside the cavity of the Cornish game hen with salt, pepper, and paprika, and then stuff it with herbs and garlic.
  3. Drizzle olive oil on top of the hen, and season with salt, pepper, and paprika.
  4. In a sauté pan, on high heat, drizzle 2 Tbls of olive oil to sear of the outside of the Cornish game hen, and then place it in the oven until the thickest part of the hen (usually the breast) reaches 150°F. 
  5. Place back on the stove top over high heat and start to baste with Rosemary, thyme, garlic, and butter for about 2 mins.
  6. Glaze the hen with the pomegranate molasses, and place back in the oven until internal temperature reaches 160°F
  7. Let it rest for five minutes before cutting it open. 

 

Bon Appétit & Enjoy

Thanksgiving Left-Over Pancakes

Thanksgiving Left-Over Pancakes

Thanksgiving Leftover Pancakes.JPG

Time: 20 mins
Servings: 4

Ingredients

    24oz                    mashed potatoes 

    4 cups                 turkey, chopped up

    1 cup                    green onions, thinly sliced

    2 each                  egg yolks 

    2 Tbls                   ap flour 

    as needed            salt

    as needed            pepper

    as needed            olive oil 

    8oz                       sour cream 

    4oz                       apple sauce

    2 Tbls                   honey 

Method

  • In a mixing bowl place the mashed potatoes, turkey, green onions, egg yolks, flour, salt & pepper to taste, & begin to fold together
  • Form large pancakes about 6 inches in diameter
  • To make the sour cream sauce, in a separate bowl, whisk together the sour cream, apple sauce & honey together, & set aside
  • Pre-heat a non stick pan over medium heat, drizzle 1 Tbls of olive oil (each pancake at a time) & start to sauté the pancake about 3-4 mins per side
  • Take two pancakes & drizzle them with the sour cream-apple sauce & your left over cranberry sauce

Bon Appétit & Enjoy

Salmon Confit

Salmon Confit

Salmon Confit.jpg

Time: 45 mins
Servings: 2

Salmon Confit

 

Ingredients

               
5ozSalmon Filet
6 sprigsRosemary
6 sprigsThyme
10 clovesSmashed Garlic
3Peppercorns
1Bay Leaf
to tasteSalt & Pepper
1 inchLeek Stem (Green Part)
6-8 cupsExtra Virgin Olive Oil

Method

  • Place all ingredients in a small pot and bring oil temperature to 160°F. Let the oil steep in the flavor of the herbs for 1 hour at that temperature.
  • Drop the temperature down to 120°F.
  • Season salmon with salt and pepper and drop it into the oil for 15 minutes.
  • Take out of oil and let rest prior to plating for 2 minutes.

Yellow Pepper Saffron Broth

Ingredients

               
2Yellow peppers medium diced
10smashed garlic cloves
1medium sized shallot rough diced
3/4 cupdry white wine
1 pinchsaffron
2 Tblsolive oil
to tasteSalt & Pepper
2 Tblsbutter
1 Tblslime juice
  • And I have a bottom sauté pan on medium low heat, sweat the peppers, garlic, shallots in olive oil, and season with salt and pepper for about five minutes. Be careful not to brown the vegetables.
  • Deglaze with white wine, and at the saffron. Reduce it by 3/4.

  • Add the chicken stock and reduce by 1/2.

  • Place in a blender and add butter and start to purée until the sauce is smooth.

  • Strain it through fine sieve.

  • Bring it back up to heat in a small pot, check the seasoning and add lime juice.

  • Serve with your fish, mediterranean salad, and roasted potatoes.

Crispy Leeks

Ingredients

   
1Leek (white part only)
8 cupsCanola Oil

Method

  • Finely julienne the leak
  • Bring oil temperature to 300°F and fry the leeks.
  • Take it out of the frying oil and place it on a paper towel and season with salt.

Mediterranean Salad

Ingredients

   
4Kalamata Olives Finely Sliced
2Sun-Dried Tomatoes Finely Sliced
1 TblsFinely Sliced Basil
1/2 tspExtra Virgin Olive Oil

Method

  • Place all ingredients in a small bowl and mix together.

Bon Appétit & Enjoy

Filet Mignon with Herb Potatoes & Garlic Asparagus

Filet Mignon with Herb Potatoes & Garlic Asparagus

9-29 Filet Mignon with Herb Potatoes 2.jpg

Time: 60 mins
Servings: 2

Ingredients

                       
2, 6-8ozGrass Fed Filet Mignon
⅓ cupChef Brik - ‘Honey & Worcestershire Rub’
2 TblsChef Brik - ‘Black Garlic & Shallot Rub’
2 ozOlive Oil
2 piecesGarlic
4 ozAsparagus
1 LargeRusset Potato Cut into Small 1" Cubes
½ TblsButter
2 TblsRosemary
1½ tspApple Cider Vinegar
1 tspSalt
2 tspFresh Cracked Pepper

Method

Herb Potatoes

  • Preheat oven to 425⁰F
  • In a mixing bowl, add the potatoes, Chef Brik ‘Black Garlic & Shallot  Rub’ , 1 Tbls chopped garlic, olive oil, salt & pepper, & mix together
  • Place it onto a baking sheet & bake them for 20-30 mins

Grilled Asparagus

  • Preheat grill to medium-high heat (you can oven roast as well. Just use the same baking sheet with the potatoes & roast them together)

  • In a mixing bowl, toss the asparagus with remaining chopped garlic, olive oil, salt & pepper. Be careful not to break the asparagus spears when tossing

  • Place on the grill & grill them for about 5 mins

Filet Mignon

  • Preheat heavy bottom sauté pan on medium heat
  • Season generously the filet steaks with Chef Brik ‘Honey & Worcestershire Rub’ on both sides of the steak
  • Drizzle the pan with 3 Tbls of olive oil & once its hot, add the steaks to the pan & sear 3 mins on each side for a perfect medium rare steak. For more well done, turn down the heat to medium-low heat, & sear both sides for 4-6 mins on each side
  • On the last minute of cooking the steak, add the cloves of garlic, butter, rosemary, & baste the steak for 30 seconds
  • Set aside on a plate with the pan drippings & let it rest for 3-5 mins before slicing
  • Place the asparagus on the bottom of the plate, then the potatoes, & then the sliced steak

Bon Appétit & Enjoy

Pumpkin Ice Cream

Pumpkin Ice Cream

Pumpkin Ice Cream.JPG

Time: 30 mins


Servings: 8

Ingredients

               
Pumpkin Ice Cream
15oz canPumpkin Purée
14oz canCondensed Milk
2 TblsLemon Juice
¼ tspSalt
1¼ cupHeavy Cream
3 TblsMaple Syrup
⅓ tspCrushed Walnuts

Method

  • Add pumpkin purée, condensed milk, lemon juice & salt in a blender & start to blend until smooth & all ingredients are incorporated.
  • In a separate bowl, start to whip the heavy cream to a whipped cream consistency
  • Add the purée mixture to the whipped cream & begin to fold in the pumpkin purée
  • Pour in the mixture into a container & drizzle in the maple syrup & walnuts. Mix the mixture in with a spoon just enough to leave swirls of the syrup & walnuts
  • Freeze the ice cream for a minimum of 4 hours, or overnight, & serve with favorite toppings

Bon Appétit & Enjoy

Quinoa Pasta Salad, Broccoli Pesto & Grilled Chicken

Quinoa Pasta Salad, Broccoli Pesto & Grilled Chicken

9-29 Quinoa Pasta Salad 2.jpg

Time: 20 mins
Servings: 4

Ingredients

                             
Broccoli Pesto
¾ cupPacked Basil
⅓ cupParmesan Cheese
1/4 tspSalt
½ tspFresh Cracked Pepper
½ cupExtra Virgin Olive Oil
4 ozAsparagus
1 bunchBroccoli Florets
Pasta Mix
1/4 cupRoasted Peppers
2 TblsSliced Sun Dried Tomatoes
1/3 cupSliced Sweet Onion
1 TblsSliced Kalamata Olives
½ unitChopped Avocado
to tasteFreshly Grated Parmesan Cheese

Method

  • Take 2 quarts of water and bring it to a boil and add a couple of pinches of salt to the water. Once the water comes to a boil, add the pasta and cook for 8 minutes, and then add it to ice water to prevent from cooking any further
  • Preheat the grill to medium high heat. Season your chicken breast with salt and pepper on each side, and grill about 3 to 4 minutes on each side. Set aside and let it rest before slicing
  • In a food processor, add the basil, parmesan cheese, broccoli florets, salt, pepper, garlic, and begin to purée while slowly drizzling on the all of oil. If the mixture looks too thick, add more olive oil to desired consistency
  • Once the pasta is cooked and chilled, in a bowl add 1/3 cup of pesto, kalamata olives, sun-dried tomatoes, onions, roasted red peppers, avocado, basil, some parmesan cheese and toss till the pasta salad mixture is incorporated
  • Placed a salad in a bowl or plate desired, drizzle some extra-virgin olive oil and your sliced chicken. 

Bon Appétit & Enjoy

Date-Honey Braised Chicken

Date-Honey Braised Chicken

Date Honey Braised Chicken.jpeg

Time: 2o mins
Servings: 4

Ingredients

           
6Chicken Legs or 4 Chicken Breasts
¾ cupSilan (date-honey)
1½ tspSoy Sauce
2 tspChili Flakes
½ tspCumin
as neededRough Chopped Cilantro, for garnish

Method

Grilled Asparagus

  • Pre-heat oven to 400⁰F
  • In a small bowl, mix the silan, soy sauce, cumin, chili flakes & garlic
  • Take a baking dish & pour the sauce over the chicken making sure to coating the chicken with the sauce. Cover with foil & place it in the oven
  • Cook for 45 mins-1hr
  • Once cooked, you make reduce the sauce for 2 mins over a stove top for 3 mins to help the sauce stick more to the chicken
  • To serve, add some rough chopped cilantro

Bon Appétit & Enjoy

Pumpkin Dough Pizza Pie

Pumpkin Dough Pizza Pie

9-29 Pumpkin Dough Pizza Pie 4.jpg

Makes 4 personal Pizza's

 

Ingredients

                                                         
Pumpkin Dough
4 CupsAll Purpose Flour
8 ozPumpkin Purée
1 tspSalt
3 TblsHoney
½ tspCinnamon
½ tspGround Ginger
½ tspVanilla Extract
2 TblsOlive Oil
½ tspDry Active Yeast
¾  cupWater
Wild Mushroom Mix
4 ozOyster Mushrooms
4 ozShitake Mushrooms
4 ozBaby King Oyster Mushrooms
4 ozMinced Sweet Onions
2 clovesGarlic
as neededSalt
as neededPepper
2 TblsButter
1 TblsOlive Oil
Pizza Assemble
8 piecesFigs
20 ozRicotta Cheese
as neededWild Mushrooms Mix
as neededSage
as neededProsciutto
as neededOlive Oil
as neededParmesan Cheese
as neededMozzarella Cheese

Method

To Make the Pizza Dough

  • Take lukewarm water & add the yeast and let sit for 10 mins
  • Meanwhile place all the pumpkin dough ingredients into a mixing bowl with a dough hook & begin to mix slowly adding in the yeast water
    NOTE: You may need some additional flour if the dough is too wet & won’t form.
  • Once all the ingredients are incorporated, take a separate bowl & grease it with olive oil, place the dough in the bowl, cover it with plastic wrap & place in a warm area for at least 2 hours giving the dough enough time to proof & rise
  • Place in the fridge & freeze individual portions. Thaw when ready to use

To Make the Wild Mushroom Mix

  • Preheat a sauté pan over medium heat & drizzle in the olive oil & butter

  • Add the onions, garlic, mushrooms & season with salt & pepper

  • Continue to sauté until mushrooms are beautifully caramelized & nice golden brown color. Set aside

To Assemble the Pizza

  • Preheat oven to 500⁰F
  • Roll out the pizza dough into ¼ inch thickness
  • Place parchment paper on a sheet pan & lay the dough on the sheet pan
  • Brush some olive oil all over the dough & sprinkle a small handful of mozzarella cheese & some parmesan cheese
  • Drop some dollops of ricotta cheese all over, figs, mushroom mix & sage
  • Bake in the oven for about 7-8 mins rotating after first 3 mins.
  • Take it out of the oven & lay the prosciutto across the pizza

Bon Appétit & Enjoy

Sriracha & Sprite Roasted Sweet Potatoes

Sriracha & Sprite Roasted Sweet Potatoes

Sriracha & Sprite Roasted Sweet Potatoes.jpeg

Time: 30 mins


Servings: 6

Ingredients

6 eachlarge sweet potatoes
12 ozsprite
½ cuplow sodium chicken stock (or vegetable broth)
½ cupsriracha 
4 Tblsbutter
4 eachshallots cut into ¼'s
4 sprigsfresh rosemary
as neededsalt
as neededpepper

Method

  • Preheat oven to 425⁰F
  • Peel the sweet potatoes & cut into large cubes
  • Place the sweet potatoes, shallots, rosemary & butter into a baking dish
  • In a mixing bowl, whisk together the sriracha, sprite & chicken stock. Drizzle the sauce over the sweet potato mix & toss all ingredients together
  • Season with salt & pepper
  • Cover with foil & roast for 15 mins
  • Uncover the sweet potatoes & continue to roast for an additional 15-20 mins

Bon Appétit & Enjoy

Seafood Truffle Risotto

Seafood Truffle Risotto

Seafood Truffle Risotto 2.jpg

Time: 30 mins


Servings: 2

Ingredients

¼ cupsmall diced onion
2 cloveschopped garlic
2 Tblsolive oil
⅓ cupLa Cerqua – truffle risotto
3½ cupchicken stock
3 each16/20 shrimp
2 eachdiver scallops
1 eachlittle neck clam
3 Tblsunsalted butter
as neededsalt
as neededpepper
as neededLa Cerqua – truffle oil

Method

  • Take a heavy bottom sauce pot & start to sweat the onion & garlic in olive oil over low heat for 2 mins. Season gently with salt & pepper
  • Add the little neck clam & the risotto, & continue to slowly sweat the onions & garlic for another 2 - 3 mins
  • Deglaze with the white wine & reduce by ¾
  • Start to add the chicken stock ¼ cup at a time & stir frequently
  • ¾ of the way into the cooking process, add the scallops & continue to stir gently not to break the scallops
  • If the clam is cooked through, you may set aside to not over cook it
  • As the risotto is just ready, add the shrimp, butter, & add back the clam
  • Finish cooking until shrimp is cooked, about 3 mins & add the truffle oil
  • To serve, place it in 2 bowls

Bon Appétit & Enjoy

Herb Crusted Rack of Lamb with Creamy Truffle Polenta & Lamb Jus

Herb Crusted Rack of Lamb with Creamy Truffle Polenta & Lamb Jus

Herb Crusted Rack of Lamb with Creamy Truffle Polenta 2.jpg

Time: 60 mins


Servings: 2

Ingredients

¼ cupSliced Shallots
6 each whole garlic, smashed
⅓ cuplamb scraps
1 Tblstomato paste
½ cupport wine
¼ cupdry red wine
4½ cupschicken stock
3½ Tblsolive oil
1 Tblschopped thyme
1 Tblschopped rosemary
1 wholerack of lamb, frenched
¼ cupLa Cerqua – truffle polenta
6 eachfresh thyme sprigs
2 eachfresh rosemary sprigs
6 Tblsunsalted butter
2 TblsLa Cerqua – truffle oil
as neededsalt
as neededpepper

Method

  • Preheat Oven to 475⁰F

To make the Lamb Jus

  • In a heavy bottom sauce pot & start to sauté the lamb scraps in 2 Tbls of olive oil over medium-high heat for 5 mins. Season gently with salt & pepper, & add the sliced shallots, 4 sprigs of thyme & 4 smashed cloves of garlic. Continue to sauté till scraps are beautifully caramelized
  • Add the tomato paste & cook for another 3 mins
  • Deglaze with port wine & dry red wine & scrape the bottom of the pot with a wooden spoon to get all the fond. Reduce the wine by ¾
  • Add 1 cup of chicken stock & reduce by ½. Skim the surface to discard the build up
  • Strain the sauce into another pot & continue to reduce by ½, skimming the surface as needed.
  • To serve, whisk in 2 Tbls of butter & 1 Tbls of La Cerqua – truffle oil

To make the rack of lamb

  • Season the rack of lamb with salt & pepper
  • Take the chopped herbs & pat it on the rack of lamb
  • Prepare a heavy bottom sauté pan over high heat & add 1 Tbls of olive oil. Once oil is hot, place the rack of lamb (fat side down) gently into the pan. Sear all sides of the lamb till you have great brown color
  • Place in the oven for 5-6 mins for medium rare
  • Take out of the oven & return to stove top over high heat & add 2 Tbls of butter, smashed garlic, rosemary & thyme sprigs, & begin to baste the fat side of the lamb for 1-2 mins
  • Place it on a separate plate & set aside. Let it rest for 5 mins before slicing it
  • Slice into 4 separate piece having 2 racks on each slice

To make the polenta

  • In a heavy bottom sauce pot, add 3½ cups of chicken stock & bring to a boil
  • Once at a bowl, turn it down to a light simmer & add the polenta
  • Whisk constantly making sure its creamy & no lumps
  • Cook polenta for about 5 mins over medium-low heat & then add 2 Tbls of butter & 1 Tbls of La Cerqua – truffle oil

NOTE:  If the polenta is to thick, add more chicken stock. If the Polenta is too thin for you, add more 1 tsp at a time till desired consistency

Bon Appétit & Enjoy

Sweet N' Spicy Chicken Wings

Sweet N' Spicy Chicken Wings

Time: 45 Mins
Servings: 4

Ingredients

3 lbsChicken Wings
5 TblsChef Brik - Sweet N' Spicy
5 tspbaking powder

Method

  1. Preheat oven to 250⁰F
  2. Add the chicken wings to the mixing bowl & pat dry with a paper towel
  3. Toss the chicken wings together with the baking powder & the Chef Brik - ‘Sweet N' Spicy’
  4. Place the wings into a baking sheet with a rack & bake at 250⁰F for 35 – & then an additional 30-40 mins at 425⁰F
  5. Serve with ranch or blue cheese dressing, celery sticks & carrot sticks

Bon Appétit & Enjoy

    Black Garlic & Shallot Chicken Piccata

    Black Garlic & Shallot Chicken Piccata

    Time: 40 Mins
    Feeds: 2

    Ingredients

    2 EachSkinless-Boneless Chicken Breasts, butterflied & then cut in half making 4 pieces
    4 TblsChef Brik - Black Garlic & Shallot Rub
    7 TbsUnsalted Butter
    4 TbsExtra-Virgin Olive Oil
    1/3 CupDry White Wine
    1/3 CupFresh Lemon Juice
    1/2 CupLow Sodium Chicken Stock
    1/4 CupRinsed Capers
    as neededChopped Fresh Parsley
    as neededAll-Purpose Flour, for dredging
    to tasteKosher Salt & Freshly Ground Black Pepper

    Method

    1. Place each chicken breast between 2 sheets of parchment paper or plastic wrap & pound out to 1/4-inch thick
    2. Generously season the chicken breast pieces with the “Black Garlic & Shallot” rub & dredge them in flour. Shake off excess flour
    3. In a large skillet over medium heat, melt 2 Tbs of butter with 2 Tbs of olive oil
    4. When butter & oil start to sizzle, pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side, until browned. Do not crowd skillet
    5. Remove & transfer to plate.
    6. Repeat process with remaining chicken adding 2 Tbs of butter & 2 Tbs of olive oil
    7. Bring the pan back up to heat over medium-high heat, & deglaze the pan with white wine and reduce by ¾, scraping up brown bits from the pan for extra flavor
    8. Add lemon juice, stock & capers to the pan. Check for seasoning
    9. Return all the chicken to the pan and simmer for 5 minutes
    10. Remove chicken to platter & add remaining 3 Tbs butter to sauce & whisk vigorously.
    11. Pour sauce over chicken and garnish with chopped parsley

    NOTE: Serve with angel hair pasta, salad or your favorite vegetables.

    Bon Appétit & Enjoy

    Vanilla Latte Ice Cream

    Vanilla Latte Ice Cream

    Chef Brik Vanilla Late

    Time: 30 Mins
    Servings: 8

    Ingredients

    4ozespresso
    8ozcondensed milk
    1 tsplemon juice
    1/4 tspsalt
    1/4 tspvanilla extract
    2 cupsheavy cream
    3 Tblschocolate covered espresso beans
    2 tspcocoa powder

    Method

    1. Add espresso, condensed milk, lemon juice, vanilla extract & salt in a mixing bowl & start to whisk until smooth & all ingredients are incorporated
    2. In a separate bowl, start to whip the heavy cream to a whipped cream consistency
    3. Add the espresso mixture to the whipped cream & begin to fold in the espresso mix
    4. Pour in the mixture into a container & drizzle in the chocolate covered espresso beans. Sprinkle the cocoa powder on top
    5. Freeze the ice cream for a minimum of 6 hours, or overnight, & serve with favorite toppings

    Bon Appétit & Enjoy
     

    Spicy Tuna Poke

    Spicy Tuna Poke

    20 Mins
    Feeds 4
    Easy

    1 lbsAhi Sushi Grade Tuna
    1 tspSalt
    4 TblsMirin
    4 TblsSoy Sauce
    2 TblsLime Juice
    1 1/2 TblsSugar
    2 tspHot Sesame Oil
    2 TblsSriracha
    2 tspSambal (hot garlic chili paste)
    1 TblsRice Wine Vinegar
    1/4 cupMayonnaise (optional)
    1/2 cupScallions Thinly Sliced
    1/4 cupChopped Chives
    1/2 cupFinely Diced Sweet Onion
    1Whole Cubed Mango
    2Whole Diced Avoacados
    1/4 CupWhite Toasted Seasame Seeds
    2 TblsBlack Toasted Sesame Seeds

    Method

    1. Cube the tuna into 1/2" pieces
    2. To make the drawing, take a mixing bowl & whisk all the ingredients together except the avocado & the mango
    3. Combine the tuna, avocado, mango & dressing and lightly toss together

    Bon Appétit & Enjoy

    Sweet N Spicy Grilled Shrimp Skewers with All American Coleslaw

    Sweet N Spicy Grilled Shrimp Skewers with All American Coleslaw

    Chef Brik Shrink Skewers

    Time: 30 Mins
    Feeds: 4

    When the weather is warm, one of the best ways to bring people together is with a summer barbecue. Firing up the grill for an outdoor party is a summer classic, but that doesn’t mean you have to stick to a classic menu. In fact, after months of burgers and hotdogs, your friends will probably thank you for switching up the menu.

    When it comes to grilling, one of my favorite recipes is this one, for Sweet N Spicy Grilled Shrimp Skewers, which I recommend pairing with All American Coleslaw. This meal doesn’t take hours of prep (it only takes 30 minutes to prep, in fact—though you’ll want to allow plenty of time for draining the cabbage for the slaw), but it tastes gourmet. The secret is in my Sweet N Spicy rub, which adds the perfect kick to this seafood favorite.

    Ingredients

    2 lbs.Raw Shrimp, peeled & deveined, tail on
    4 TblsChef Brik ‘Original - Sweet N Spicy Rub’
    1/4 headGreen Cabbage, thinly sliced
    1/4 headRed Cabbage, thinly sliced
    1 eachCarrot, thinly sliced
    1 TbsButtermilk
    3 TbsSour Cream
    1/4 CupMayonnaise
    1/2 tspDry Mustard
    2 tspChives, Chopped
    to tasteSugar
    to tasteKosher salt
    to tasteFresh Ground Black Pepper
    GarnishLime Wedges & Cilantro Sprigs

    Method

    Shrimp

    1. Preheat the grill to medium high 
    2. Take the shrimp & rub on the ‘Chef Brik Original Sweet ‘N’ Spicy Rub
    3. Skewer 3 - 4 shrimp on each skewer & set aside
    4. Begin to grill the shrimp about 2-3 mins on each side
    5. Take a plate and add the coleslaw & place grilled shrimp skewers on top
    6. Garnish with lime wedges & cilantro

    Coleslaw

    1. Generously salt & sugar the cabbage & drain in colander for 1½ hours.
    2. Rinse the cabbage thoroughly & dry
    3. In a separate bowl, combine buttermilk, sour cream, mayonnaise, dry mustard & chives.
    4. Whisk to combine evenly & season with salt, pepper & sugar
    5. Toss the cabbage and carrot with the dressing to serve

    Bon Appétit & Enjoy

    Honey & Worcestershire Beef Wellington

    Honey & Worcestershire Beef Wellington

    Time: 40 Mins

    Feeds: 5

    Chef Brik invited on Hallmark Channel's Home & Family to show how to make a Beef Wellington for the Holidays.
    2 lbsBeef center cut filet mignon (even thickness)
    1/3 CupChef Brik “Honey & Worcestershire” Rub
    2 TblsOlive Oils
    to tasteEnglish mustard (coleman’s)
    1 1/2Chestnut mushrooms, stalks removed
    1 TblsShallots, sliced
    2 clovesGarlic, rough chopped
    2 sprigsThyme leaves
    2 TblsParsley, chopped
    1 pinchFresh nutmeg
    as neededSalt & Pepper
    1 sheetPuff pastry (store bought), slightly rolled out
    8 slicesProsciutto
    2 eggsYolks, only
    1 TblsWater
    as neededFlour, for dusting

    Method

    Prep for the Filet

    1. Trim the filet removing all the silver-skin & season well with the Chef Brik “Honey & Worcestershire” Rub

    2. Heat a heavy bottom sauté pan over high heat & drizzle in the olive oil

    3. When the oil is hot & smoking, start to sear the filet on all sides

    4. Remove from pan, set aside on a plate & brush the mustard all around the filet while the beef is still hot

    Prep for the Mushroom Duxelles

    1. Place the mushrooms, garlic & shallots in a food processor, season with salt & pepper
    2. Process into a fine paste, scraping down the sides making sure it’s all blended evenly
    3. Take a large non-stick pan & heat it over medium high heat (NO OIL, PAN MUST BE DRY)
    4. Add the mushroom duxelles into the pan
    5. Cook down the duxelles for 5 mins & add the thyme leaves & nutneg. Continue to cook over a high heat, stirring occasionally
    6. Duxelles must be completely moisture free & intensified with flavor. The mixture should adhere easily
    7. Add chopped parsley & mix in all together
    8. Spread out on a sheet pan or plate to cool down

    Assembling the Beef Wellington

    1. On your cutting board or large enough clean surface, take a large piece of plastic wrap & lay it flat
    2. Start to lay down the prosciutto on the plastic wrap overlapping them slightly to form a rough rectangular shape, large enough to envelop the beef fillet. Make sure that there are no gaps within the prosciutto
    3. Season the prosciutto with fresh cracked pepper & spread the chilled duxelles mixture leaving an inch gap from the edges
    4. Lay the filet mignon on top of the duxelles layer
    5. While keeping a tight hold of the plastic wrap from the outside bottom edges, carefully roll the prosciutto & the duxelles mixture over the beef into a tight barrel like shape
    6. Twist the ends of the plastic wrap to secure it nice & tight
    7. Place in the refrigerate for 15 mins to let it rest & firm up
    8. Roll out a store bought puff pastry on a lightly floured surface to a large rectangle, just under a ¼ inch
    9. Unwrap the beef & place it in the middle of the puff pastry, leaving a large enough rectangle to wrap around the beef, & brush the tip part of the inside of the puff pastry to help seal in the beef
    10. Roll the pastry around the beef, like a burrito, & then press the edges to seal it
    11. Pinch the pastry at the ends to seal & trim off any excess
    12. Wrap the beef wellington tightly in plastic wrap & chill for an additional 10 minutes, or overnight if you are preparing ahead

    Cooking the Beef Wellington

    1. Preheat the oven to 375°F
    2. Unwrap the beef wellington from the plastic wrap & bush it with egg wash
    3. Lightly score the pastry, without puncturing it, at around ½ inch intervals with the back of a small knife or butter knife for a decorative effect (this step is only if you desire to, but not necessary) 
    4. Place the beef wellington on a baking tray, lightly sprinkle with coarse salt & bake for roughly 35 minutes
      NOTE: If the pastry appears to be browning too quickly, lower the temperature to 350°F
    5. Once it’s finished cooking, let it rest in a warm place for about 15 minutes before cutting into 1½ - 2 inch thick slices to serve

    BON APPÉTIT