Seafood Truffle Risotto

Time: 30 mins

Servings: 2

Ingredients

¼ cup	small diced onion
2 cloves	chopped garlic
2 Tbls	olive oil
⅓ cup	La Cerqua – truffle risotto
3½ cup	chicken stock
3 each	16/20 shrimp
2 each	diver scallops
1 each	little neck clam
3 Tbls	unsalted butter
as needed	salt
as needed	pepper
as needed	La 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

Time: 60 mins

Servings: 2

Ingredients

¼ cup	Sliced Shallots
6 each	whole garlic, smashed
⅓ cup	lamb scraps
1 Tbls	tomato paste
½ cup	port wine
¼ cup	dry red wine
4½ cups	chicken stock
3½ Tbls	olive oil
1 Tbls	chopped thyme
1 Tbls	chopped rosemary
1 whole	rack of lamb, frenched
¼ cup	La Cerqua – truffle polenta
6 each	fresh thyme sprigs
2 each	fresh rosemary sprigs
6 Tbls	unsalted butter
2 Tbls	La Cerqua – truffle oil
as needed	salt
as needed	pepper

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

Time: 45 Mins
Servings: 4

Ingredients

3 lbs	Chicken Wings
5 Tbls	Chef Brik - Sweet N' Spicy
5 tsp	baking 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

Time: 40 Mins
Feeds: 2

Ingredients

2 Each	Skinless-Boneless Chicken Breasts, butterflied & then cut in half making 4 pieces
4 Tbls	Chef Brik - Black Garlic & Shallot Rub
7 Tbs	Unsalted Butter
4 Tbs	Extra-Virgin Olive Oil
1/3 Cup	Dry White Wine
1/3 Cup	Fresh Lemon Juice
1/2 Cup	Low Sodium Chicken Stock
1/4 Cup	Rinsed Capers
as needed	Chopped Fresh Parsley
as needed	All-Purpose Flour, for dredging
to taste	Kosher 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

Time: 30 Mins
Servings: 8

Ingredients

4oz	espresso
8oz	condensed milk
1 tsp	lemon juice
1/4 tsp	salt
1/4 tsp	vanilla extract
2 cups	heavy cream
3 Tbls	chocolate covered espresso beans
2 tsp	cocoa 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
 

Sweet N Spicy Grilled Shrimp Skewers with All American Coleslaw

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 Tbls	Chef Brik ‘Original - Sweet N Spicy Rub’
1/4 head	Green Cabbage, thinly sliced
1/4 head	Red Cabbage, thinly sliced
1 each	Carrot, thinly sliced
1 Tbs	Buttermilk
3 Tbs	Sour Cream
1/4 Cup	Mayonnaise
1/2 tsp	Dry Mustard
2 tsp	Chives, Chopped
to taste	Sugar
to taste	Kosher salt
to taste	Fresh Ground Black Pepper
Garnish	Lime 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

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Chef Brik Original Sweet N' Spicy Rub

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 lbs	Beef center cut filet mignon (even thickness)
1/3 Cup	Chef Brik “Honey & Worcestershire” Rub
2 Tbls	Olive Oils
to taste	English mustard (coleman’s)
1 1/2	Chestnut mushrooms, stalks removed
1 Tbls	Shallots, sliced
2 cloves	Garlic, rough chopped
2 sprigs	Thyme leaves
2 Tbls	Parsley, chopped
1 pinch	Fresh nutmeg
as needed	Salt & Pepper
1 sheet	Puff pastry (store bought), slightly rolled out
8 slices	Prosciutto
2 eggs	Yolks, only
1 Tbls	Water
as needed	Flour, 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

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Chef Brik Honey & Worcestershire Rub