Grilled Bread and Heirloom Tomato "Panzanella" Salad

Time: 45 mins
Servings: 4

Ingredients

1 pound heirloom tomatoes, sliced

½ small red onion, thinly sliced

1 each persian or hothouse cucumber, 1/4'd & thinly sliced

5 oz country bread, 1/2 inch diced

1 each burrata cheese

2 tsp basil, chopped

5 each black olives, whole pitted

3 Tbls olive oil

1½ Tbls white wine vinegar

1½ Tbls white vinegar

as needed salt

as needed fresh cracked black pepper

Method

•  In a mixing bowl, add all the vegetables, basil & bread.

• Add the olive oil & the vinegars. Season with salt & pepper.

• Toss the salad until the bread soaks up the juices from the vegetables & the dressing.

• Let sit for 10 mins & serve with burrata.

Bon Appétite & Enjoy

KTLA - St. Patrick's Day: Green Velvet Pancakes with Orange Marmalade Cream Cheese Glaze & Blueberry Ginger Compote

Time: 45 mins
Servings: 6

Brik Spin

Restaurant: The Griddle Cafe

Dish: Red Velvet Pancakes

Ingredients

Green 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)

4 cups buttermilk

½ cup unsalted butter

1 Tbls vanilla extract

3 tsp green food coloring dye

Orange Cream Cheese Glaze

6 oz cream cheese, softened

1 ea orange zest

¼ cup orange marmalade

6 Tbls unsalted butter, room temp

2 cups powdered sugar

1 tsp vanilla extract

½ cup whole milk

Blueberry Compote

2 cups frozen blueberries

1 tsp fresh minced ginger

⅓ cup sugar

3 Tbls water

1 tsp lemon zest

1 Tbls lemon juice

Method

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

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

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

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

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

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

• Cook pancakes one by one until all are finished.

Cream Cheese Glaze

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

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

• Glaze over pancakes. 

Blueberry Compote

• In a sauce pot, combine 1 cup of blueberries, water, ginger, 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

KTLA - St. Patricks Day: Papas à la Huancaina with Shrimp

Time: 60 Mins Servings: 4

Brik Spin

Chef: Ricardo Zarate

Restaurant: Rosaline

Dish: Papas a la Huancaina

Ingredients

Huancaina Sauce

6 oz green bell pepper

1 oz jalapeño

4 oz red onion

4 cloves garlic, smashed

14 oz feta cheese

1½ cup whole milk

½ cup extra virgin olive oil

2 Tbls extra virgin olive oil

as needed salt & pepper

Salad Assembly

3 pieces butter lettuce

2 ea boiled mini potatoes

6 oz 16/20 prawns

4 ea kalamata olives, pitted

1 ea medium soft boiled egg

few sprigs cilantro, garnish

Method

Huancaina Sauce

• Preheat oven to 475⁰F

• In a mixing bowl, add red onion, garlic, green pepper, jalapeno and toss in a pinch of oil. Place on a baking sheet and roast for 10 mins or till light brown color. Set aside and let it cool.

• Take the roasted vegetables in a blender and add remaining ingredients Begin pureeing for 3 mins then slowly add the ½ cup olive oil. Check for seasoning.

• Pour the sauce into a container and add the rest if the olive oil.

Grilled Prawns

• Preheat grill on high heat (or sauté pan). Marinade the shrimp in some olive oil, lemon juice, salt & pepper.

• Grill the shrimp about 2 mins per side. Set aside.

Salad Assembly

• On a plate assemble the butter lettuce, sliced boiled potatoes, grilled prawns.

• Drizzle the huancaina sauce on top of potatoes & prawns, kalamata olives, and soft boiled egg

• Garnish with cilantro.

Bon Appétite & Enjoy

KTLA - St. Patricks Day: Spinach Scrambled Eggs with Seared Corned Beef

Time: 15 mins Servings: 2

Brik Spin

Chef: Sam I Am

Book: Dr. Seuss’ Green Eggs and Ham

Ingredients

Scrambled eggs

4 ea large whole eggs

1 Tbls whole milk

2 tsp spinach puree

1½ Tbls unsalted butter

as needed salt & pepper

Spinach Puree

4 cups packed baby spinach

Method

Spinach Puree

• In a sauce pot, bring water to a boil and season lightly with salt.

• Blanch the spinach for 30 seconds, then immediately transfer to ice bath.

• Once spinach is cool enough to handle, squeeze all the water out and transfer to blender.

• Begin to puree until smooth and add enough olive oil to begin puree process but not too much. Place in a container and into the fridge or freezer.

Scrambled eggs

• Whisk the eggs in a bowl with spinach puree and whole milk, until they are light and foamy.

• In a small non-stick sauté pan, add the butter over high heat. When the butter starts to bubble, pour the eggs straight into the pan, which will force the butter to the edges, where it's needed.

• Begin to stir slowly with a rubber spatula. As soon as curds of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.

• Turn heat off just before the eggs are done, season with salt & pepper, and fold some more till eggs are perfectly cooked to your desire, and serve.

Seared Corned Beef

• In a small non-stick sauté pan, add 1 Tbls olive oil, and begin to sear the corned beef (or pastrami) about 1-2 mins on each side till lightly golden brown. Set aside & serve.

 Bon Appétite & Enjoy

KTLA - St. Patricks Day: Green Cauliflower Crust Keto Pizza with Tomato Sauce & Grilled Shrimp

Time: 50 Mins Servings: 2-4

Brik Spin

Restaurant: California Pizza Kitchen

Dish: Any Cauliflower Crust Pizza

Ingredients

 CAULIFLOWER CRUST

1 head cauliflower

1 ea egg

2 Tbls spinach puree

½ cup mozzarella cheese

¼ cup parmesan cheese

1 Tbls coconut flour

1 tsp garlic powder

½ tsp onion powder

½ tsp dried oregano

½ tsp dried basil

½ tsp salt

¼ tsp fresh cracked pepper 

Method

 CAULIFLOWER CRUST

• Preheat oven to 500⁰F

• Put ½ of the cauliflower florets into bowl of food processor, pulse until it resembles rice (about 30 seconds). Transfer into a large bowl and place other ½ of florets into food processor to repeat above.

• Microwave pulsed cauliflower for 5 mins.

• Line a large baking sheet or pizza pan with parchment paper.

• Let cauliflower cool for 15 minutes. Once cool enough to handle, transfer cauliflower to a clean dish towel or cheesecloth. Squeeze of excess moisture. Make sure to do this until virtually no water comes out & the cauliflower is dry.

• Transfer cauliflower pulp to a large bowl & add all ingredients. Stir to combine & form a dough.

• Place dough in the middle of the prepared pan & push out with your hands to form a 9-10 inch circle, with about ¼ inch dough thickness.

• Bake for 15-20 minutes until crust is firm & slightly golden brown. Remove from oven & top with favorite toppings.

• Bake for 8-10 more minutes until cheese is melted to desired consistency.

• Remove from oven and allow to cool for 3 mins before slicing portions.

PIZZA ASSEMBLE

• Take the ready cauliflower crust, spread tomato sauce, cheese, poblano peppers (optional) and grilled shrimp.

• Bake at 500⁰F for 4-6 mins or till cheese is melted.

Bon Appétite & Enjoy

KTLA - St. Patricks Day: Salmon Sashimi with Grapefruit-Miso Vinaigrette and Guacamole Sorbet

Time: 30 Mins

Servings: 4

Brik Spin

Chef: Amar Santana

Restaurant: Broadway by Amar Santana

Dish: Japanese Hamachi Sashimi

Ingredients

SALMON SASHIMI

½ pound     fresh salmon

GRAPEFRUIT-MISO VINAIGRETTE

½ cup        fresh grapefruit juice

1 Tbls         fresh lime juice

¼ cup        rice wine vinegar 

3 Tbls        sesame oil

2 Tbls        red miso paste

2 Tbls        sugar

½ cup        canola oil

¼ tsp         xanthan gum

GUACAMOLE SORBET

1 whole        avocado

½ cup          water 

1 Tbls           agave syrup (or corn syrup)

1 Tbls           fresh lime juice

½ tsp           chopped cilantro

¼ tsp            jalapeño

½ tsp            salt

¼ tsp            fresh cracked black pepper

 Method 

• Freeze Salmon for 7 days prior to eating it raw. Then thaw it out for 24 hrs in the refrigerator

• To make the guacamole sorbet, place all the ingredients in the blender & puree till smooth about 30 seconds. Place in a container and freeze for 4 hrs

• To make the vinaigrette, place all the ingredients in the blender & puree till smooth about 30 seconds. Place in a container & refrigerate

• To make plate the dish, take a round white plate, lay the vinaigrette in the center, slice the salmon sashimi ¼ inch thick & lay them down on the sauce.

• Take a spoon full of the guacamole sorbet & place on top of sashimi, sprinkle the sesame seeds around the plate along with the cilantro sprigs, panko bread crumbs & wasabi tobiko

  Bon Appétit & Enjoy

Spicy Tuna Poke

20 Mins
Feeds 4
Easy

1 lbs	Ahi Sushi Grade Tuna
1 tsp	Salt
4 Tbls	Mirin
4 Tbls	Soy Sauce
2 Tbls	Lime Juice
1 1/2 Tbls	Sugar
2 tsp	Hot Sesame Oil
2 Tbls	Sriracha
2 tsp	Sambal (hot garlic chili paste)
1 Tbls	Rice Wine Vinegar
1/4 cup	Mayonnaise (optional)
1/2 cup	Scallions Thinly Sliced
1/4 cup	Chopped Chives
1/2 cup	Finely Diced Sweet Onion
1	Whole Cubed Mango
2	Whole Diced Avoacados
1/4 Cup	White Toasted Seasame Seeds
2 Tbls	Black Toasted Sesame Seeds

Method

• Cube the tuna into 1/2" pieces

• To make the drawing, take a mixing bowl & whisk all the ingredients together except the avocado & the mango

• Combine the tuna, avocado, mango & dressing and lightly toss together

Bon Appétit & Enjoy

Keto Cauliflower Pizza with Pepperoni & Cremini Mushrooms

Yield:  2-4 servings

Ingredients

Cauliflower Crust

1 head cauliflower

1 ea egg

½ cup mozzarella cheese

¼ cup parmesan cheese

1 Tbls Chef Brik’s “Black Garlic & Shallot” rub

1 Tbls coconut flour

1 tsp kosher salt

½ tsp cracked pepper

Pizza Toppings

as needed tomato sauce

as needed pepperoni

as needed sliced cremini mushrooms

as needed mozzarella & fontina cheese blend 2:1

as needed fresh chopped oregano

 Method

• Preheat oven to 500⁰F

• Put ½ of the cauliflower florets into the food processor & pulse until it resembles rice. Transfer into a large bowl and place other ½ of florets into food processor to repeat the step above.

• Microwave pulsed cauliflower for 3-5 mins on high.

• Line a large baking sheet or pizza pan with parchment paper.

• Let cauliflower cool for 15 minutes. Once cool enough to handle, transfer cauliflower to a clean dish towel or cheesecloth & squeeze of excess moisture. Make sure to do this until virtually no water comes out & the cauliflower is dry.

• Transfer cauliflower pulp to a large bowl & add all ingredients, except the pizza toppings. Stir to combine & form a dough.

• Place dough in the middle of the prepared pan & push out with your hands to form a 9-10 inch circle, with about ¼ inch dough thickness.

• Bake for 15-20 minutes until crust is firm & slightly golden brown. Remove from oven & top with pizza toppings, or toppings of your choice.

• Bake for 8-10 more minutes until cheese is melted to desired consistency.

• Remove from oven and allow to cool for 3 mins before slicing portions.

 Bon Appétite & Enjoy

Stuffed Jalapeno-Popper Sliders

Time: 30 mins Servings: 6

Ingredients

6 oz cream cheese

2 jalapeños

½ cup shredded monterey jack cheese

½ tsp garlic powder

1 lbs ground beef (80/20)

as needed salt & pepper

6 slider buns

1 Tbls olive oil

Method

• Preheat sauté pan on medium heat

• In a medium bowl, combine cream cheese, monterey jack cheese, jalapeños, garlic powder, season with salt & pepper, & mix until well combined.

• Shape beef into 12 slider patties.

• Place a dollop of the cream cheese mixture into the middle of a patty, then place another patty on top & pinch the seams together.

• Season patties with salt & pepper.

• Drizzle olive oil in the pan & begin to sear the patties 3 - 5 mins per side.

• Once cooked, place the patties in the buns & serve.

Bon Appétite & Enjoy

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

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)

4 cups buttermilk

½ cup unsalted butter

2 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

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

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

• 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.

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

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

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

• 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

Time: 60 mins

S

ervings: 2-4

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

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

Pomegranate Glazed Cornish Game Hen

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

• Preheat oven to 450°F

• Season inside the cavity of the Cornish game hen with salt, pepper, & paprika. Stuff it with herbs & garlic.

• Drizzle olive oil on top of the hen. Season with salt, pepper, & paprika.

• In a sauté pan, on high heat, drizzle 2 Tbls of olive oil to sear of the outside of the Cornish game hen, & then place it in the oven until the thickest part of the hen (usually the breast) reaches 150°F.

• Place back on the stove top over high heat and start to baste with Rosemary, thyme, garlic, and butter for about 2 mins.

• Glaze the hen with the pomegranate molasses, and place back in the oven until internal temperature reaches 160°F

• Let it rest for five minutes before cutting it open.

 Bon Appétit & Enjoy

Thanksgiving Left-Over Pancakes

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, Yellow Pepper Saffron Broth, Mediterranean Salad, & Crispy Leeks

Time: 45 mins
Servings: 2

Ingredients

Salmon Confit

2 - 5oz salmon filet

6 sprigs rosemary

6 sprigs thyme

10 cloves smashed garlic

3 ea peppercorns

1 ea bay leaf

as needed salt & pepper

1 inch leek stem (green part)

6-8 cups olive oil

Yellow Pepper Saffron Broth

2 ea yellow peppers, medium diced

10 cloves smashed garlic

1 ea medium sized shallot, rough diced

3/4 cup dry white wine

1 pinch saffron

2 Tbls olive oil

as needed salt & pepper

2 Tbls unslated butter

1 Tbls lime juice

Mediterranean Salad

4 ea kalamata olives finely sliced

2 ea sun-dried tomatoes finely sliced

1 Tbls finely sliced basil

1/2 tsp extra virgin olive oil

Crispy Leeks

1 ea leek (white part only)

8 cups canola oil

Method

salmon confit

• Place all ingredients in a small pot & 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 & pepper and drop it into the oil for 15 minutes.

• Take out of oil & let rest prior to plating for 2 minutes.

Yellow Pepper Saffron Broth

• In a heavy bottom sauté pan on medium low heat, sweat the peppers, garlic, shallots in olive oil, & season with salt & pepper for about five minutes. Be careful not to brown the vegetables.

• Deglaze with white wine, & at the saffron. Reduce it by 3/4.

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

• Place in a blender & add butter &d 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 & add lime juice.

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

Mediterranean Salad

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

Crispy Leeks

• 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.

Bon Appétit & Enjoy

Filet Mignon with Herb Potatoes & Garlic Asparagus

Time: 60 mins
Servings: 2

Ingredients

                       

2, 6-8oz	Grass Fed Filet Mignon
⅓ cup	Chef Brik - ‘Honey & Worcestershire Rub’
2 Tbls	Chef Brik - ‘Black Garlic & Shallot Rub’
2 oz	Olive Oil
2 pieces	Garlic
4 oz	Asparagus
1 Large	Russet Potato Cut into Small 1" Cubes
½ Tbls	Butter
2 Tbls	Rosemary
1½ tsp	Apple Cider Vinegar
1 tsp	Salt
2 tsp	Fresh 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 - No Ice Cream Machine

Time: 30 mins

Servings: 8

Ingredients

Pumpkin Ice Cream

15oz can pumpkin purée

14oz can condensed milk

2 Tbls lemon juice

¼ tsp salt

1¼ cup heavy cream

3 Tbls maple syrup

⅓ tsp crushed 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

Time: 20 mins
Servings: 4

Ingredients

                             

Broccoli Pesto
¾ cup	Packed Basil
⅓ cup	Parmesan Cheese
1/4 tsp	Salt
½ tsp	Fresh Cracked Pepper
½ cup	Extra Virgin Olive Oil
4 oz	Asparagus
1 bunch	Broccoli Florets
Pasta Mix
1/4 cup	Roasted Peppers
2 Tbls	Sliced Sun Dried Tomatoes
1/3 cup	Sliced Sweet Onion
1 Tbls	Sliced Kalamata Olives
½ unit	Chopped Avocado
to taste	Freshly 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

Time: 2o mins
Servings: 4

Ingredients

           

6	Chicken Legs or 4 Chicken Breasts
¾ cup	Silan (date-honey)
1½ tsp	Soy Sauce
2 tsp	Chili Flakes
½ tsp	Cumin
as needed	Rough 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

Makes 4 personal Pizza's

Ingredients

                                                         

Pumpkin Dough
4 Cups	All Purpose Flour
8 oz	Pumpkin Purée
1 tsp	Salt
3 Tbls	Honey
½ tsp	Cinnamon
½ tsp	Ground Ginger
½ tsp	Vanilla Extract
2 Tbls	Olive Oil
½ tsp	Dry Active Yeast
¾  cup	Water
Wild Mushroom Mix
4 oz	Oyster Mushrooms
4 oz	Shitake Mushrooms
4 oz	Baby King Oyster Mushrooms
4 oz	Minced Sweet Onions
2 cloves	Garlic
as needed	Salt
as needed	Pepper
2 Tbls	Butter
1 Tbls	Olive Oil
Pizza Assemble
8 pieces	Figs
20 oz	Ricotta Cheese
as needed	Wild Mushrooms Mix
as needed	Sage
as needed	Prosciutto
as needed	Olive Oil
as needed	Parmesan Cheese
as needed	Mozzarella 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