PASTA PRIMAVERA

Pasta Primavera

EQUIPMENT NEEDED

• Sharp knife

• Cutting board

• Pasta pot

• Mixing bowl

INGREDIENTS

• 1 cup farfalle pasta

• 1/3 cup diced cucumber

• 1/3 cup diced zucchini

• 1/3 cup diced squash

• 1 Tablespoons chopped parsley

• 1 Tablespoons chopped basil

• ½ cup feta cheese

• 6 Tablespoons creamy Italian dressing

INSTRUCTIONS

1.      In a pot, boil water and cook the pasta until tender.

2.      Drain the pasta and store in the refrigerator until cold.

3.      When the pasta is cold combine all of the ingredients and mix well.

4.      Serve chilled.

GRILLED FILET

Grilled Filet, Garlic Yukon Puree, Green Beans, Chimichurri

GRILLED FILET

EQUIPMENT NEEDED

• Sharp knife

• Cutting board

• Bowl

• Sauté pan

• Plate for serving

INGREDIENTS

• 1 6oz filet mignon

• 1oz Butter

• 1 serving of green beans

• 6 Tablespoons chimichurri sauce (premade)

• 1oz olive oil

• 1 Tablespoon chopped  parsley

• I serving garlic Yukon puree, hot

INSTRUCTIONS

1. Season the filet with salt, pepper, and parsley.

2. Place on a hot grill and cook for 3 minutes then turn. Cook for 3 more minutes then flip and repeat.

3. While steak is cooking on grill, in a sauté pan over the stove, heat a pan with butter and oil saute the green beans, season with salt and pepper. Cook and hold aside.

4. Remove the filet from the grill and let rest.

5. Place the hot Yukon puree on the plate, assemble the cooked green beans, and place the cooked filet on the plate.

6. Top with the chimichurri sauce and serve hot.

GARLIC YUKON PUREE

EQUIPMENT NEEDED

• Large pot for boiling

• Strainer

• Potato ricer

INGREDIENTS

• 2.5 lbs Yukon Gold potatoes

• 1 cup (2 sticks) of unsalted butter (room temperature)

• 1 sprig of fresh rosemary

• 1 sprig of fresh thyme

• 2-4 crushed garlic cloves

• 2 c heavy whipping cream

• salt

• ground black pepper

• fresh chives, finely chopped

INSTRUCTIONS

1. Peel and boil potatoes (1 hour before short ribs are done)

2. Steep rosemary, thyme, and garlic in the heavy cream.

3. Run potatoes through potato ricers.

4. Add butter and strained heavy cream incrementally until desired consistency.

GRILLED WATERMELON

Grilled Watermelon, Berry and Feta Salad

EQUIPMENT NEEDED

• Bowl

• Cooking tongs

• Cutting board

INGREDIENTS

• 6 oz Watermelon, grilled and cubed

• 4 Strawberries, rough chop

• 6 Blueberries

• 6 tablespoons feta, crumbled

• 3 leaves mint, sliced thin

• 3 leaves fresh basil, sliced thin

• 2-4 tablespoons balsamic reduction

INSTRUCTIONS

1. Grill the watermelon on a medium-high flame until you see grill marks.

2. After the watermelon cools enough to handle, cut into cubes.

3. In a mixing bowl combine all of the ingredients.

4. Chill in the refrigerator before serving.

GRILLED SALMON

Grilled Salmon with Mango Salsa and Citrus Butter

EQUIPMENT NEEDED

• Medium nonstick sauté pan

• Bowl

• Spatula

• Spoon

INGREDIENTS

• 5oz salmon, skin off

• Cooking oil

• 4 tablespoons white wine

• 4 tablespoons butter

• ½ cup diced red bell pepper

• ½ cup red onion

• 1 tablespoon cilantro chopped fine

• 6 tablespoons sweet chili sauce

• 1 ½ cup mango diced

• ½ orange, fresh squeeze

• ½ lemon, fresh squeeze

• 1tablespoon of chopped parsley

• Salt and Pepper

INSTRUCTIONS

1. Season the salmon with salt, pepper, and parsley

2. Heat a nonstick sauté pan over medium-high heat with oil.

3. Sear the salmon. Let salmon cook for 2 minutes and then flip and finish in oven.

4. In the same sauté pan deglaze with white wine and let reduce, add butter and citrus let reduce, set aside off heat.

5. Combine the remaining ingredients in a bowl to make the mango salsa. Mix well.

6. Remove the salmon from the oven and set on a plate. Top with citrus butter and then top with mango salsa. Serve hot.

GULF SHRIMP PASTA

Gulf Shrimp Pasta

EQUIPMENT NEEDED

• Pasta pot

• Collander

• Medium sauté pan

• Spoon

INGREDIENTS

• 2 tablespoons olive oil

• 1 cup cooked farfalle pasta

• 1 garlic clove, chopped

• 4 gulf shrimp, peeled and deveined

• 1 tablespoon chopped parsley

• 1 tablespoon chopped basil

• Himalayan sea salt to taste

• 2oz feta cheese

• 6 cherry tomatoes, halved

• 4 tablespoons chimichurri sauce

• 4 tablespoons white wine

• 4 tablespoons butter

INSTRUCTIONS

1. In a pot, boil water with Himalayan Sea salt and cook the pasta until tender and cooked. Drain and reserve.

2. In sauté pan, heat oil over medium heat and cook garlic clove, and tomato halves.

3. Season shrimp with Himalayan Sea Salt, add shrimp to the pan and sauté.

4. Deglaze the pan with white wine and herbs.

5. Whirl in butter and chimichurri sauce. Add pasta and heat the contents of the pan.

6. To serve, place the ingredients from the sauté pan in the center of a bowl. Top with shrimp and then feta cheese. Serve hot.

HAWAIIAN GARLIC SHRIMP

Hawaiian Garlic Shrimp

2

Minutes Prep Time

5

Minutes Cook Time

4

Servings

EQUIPMENT NEEDED

• Medium bowl

• Medium skillet

• Spoon

INGREDIENTS

• 1 lb. jumbo white shrimp

• 1 tablespoon flour

• 1 teaspoon paprika

• 1/2 teaspoon coarse Hawaiian sea salt (or regular sea salt)

• 1/4 teaspoon pepper

• 4 tablespoons salted butter

• 10 cloves fresh garlic (minced)

• 2 tablespoons extra virgin olive oil

INSTRUCTIONS

1. In a medium bowl combine the shrimp, flour, paprika, salt and pepper.

2. In a medium skillet on medium heat, add butter, and minced garlic.

3. Add in the olive oil and shrimp and cook until the shrimp turns pink about 3-5 minutes.

4. Serve the shrimp with rice (optional) and pour the leftover garlic sauce over the rice.

5-CHEESE BEER MAC & CHEESE

5-Cheese Beer Mac & Cheese

20

Minutes Prep Time

25

Minutes Cook Time

4

Servings

If you like your macaroni cheesy, this recipe will not disappoint. Five cheeses and amber lager make a decadent pasta side dish or hearty main meal by adding cooked bacon or sausage.

INGREDIENTS

8 oz amber lager
1 qt heavy cream
2 cups whole milk
1 cup shredded grated parmesan
1 cup shredded pepper jack cheese
1 cup shredded sharp cheddar cheese
1 cup shredded smoked gouda cheese
1 cup shredded Monterrey jack cheese
1 tablespoon Tabasco
½ cup panko bread crumbs
1 lb ebow macaroni

INSTRUCTIONS

1. Preheat oven to 350°F.

2. Heat a sauce pan over medium heat, add amber lager and reduce by half.

3. Stir in heavy cream and whole milk; allow to simmer (do not boil).

4. Fold in each cheese one by one until fully incorporated.

5. Reduce heat to low and allow to simmer.

6. Meanwhile, fill a medium sauce pan with water and bring to a full rolling boil. Add pasta. Stir while returning to a brisk boil. Simmer for 3-5 minutes or until pasta is tender. Strain pasta in a colander and shock pasta with ice and cold water.

7. Grease a 12-inch cast iron skillet with unsalted butter. Add pasta, pour on cheese sauce. Top with breadcrumbs and place skillet in oven. Bake for 10-15 minutes or golden brown.

FRESH GROUPER SLIDERS

Fresh Grouper Sliders

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

These tailgating fresh grouper sliders will taste like they were special ordered from your favorite eatery. Chef Mike Smith and Charlton "C.Y." Young, Assistant Coach, Men's Basketball Florida State University shows how to make this restaurant-quality slider in the comfort of your home using natural gas. Executive Chef Mike Smith, likes cooking with natural gas because of its even heat and customized temperature control. 

 The Garnet and Gold Grub recipe series is brought to you by Florida State Seminoles and Peoples Gas.

INGREDIENTS

1 ½ pounds of fresh gulf grouper filets

Salt & pepper to taste (you can substitute your favorite seasoning also)

1 cup of banana pepper aioli (you can sub tartar sauce)

1 pack of King’s Hawaiian rolls

Vegetable oil (for grill)

Cheddar cheese

INSTRUCTIONS

Preheat your grill to medium high heat.  Make sure the grill is clean and well oiled to prevent the grouper from sticking.  Season your grouper filets w/ salt & pepper and place on hot grill.  Cook these for about 3-4 minutes per side (depending on thickness). While the fish is cooking, slice your rolls in half so they will be ready for a quick toast on the grill.   When finished the grouper filets should be white and flaky.  Remove fish from grill and place your rolls on the grill for a quick toast (this should take about 20 seconds). 

Remove rolls from grill and spread some aioli on both sides of the rolls.  Place cooked fish on bottom half of roll, top with cheese, and place top bun on slider.

TAGLIATELLE PASTA WITH OYSTER MUSHROOM CREAM SAUCE-CHEF RASHTY

Tagliatelle Pasta with Oyster Mushroom Cream Sauce

Get Recipe Card

Download this recipe card to save the ingredient list with instructions to share and keep your favorite recipe handy.

Download

INGREDIENTS:

PASTA:

• 3 2 /3 cups ‘00’ flour

• 6 egg yolks

• 3 whole eggs

• 1 tsp. salt

• 4 ¾ tsp. olive oil

• 4 ¾ tsp. water

MARSCAPONE CREAM SAUCE:

• 2 cups sautéed shiitake, king oyster and golden oyster mushrooms

• 10 - 12 leaves fresh basil

• ½ shallot, minced

• 1 - 2 cloves shaved garlic

• ¼ - ½ tsp. chili flakes

• 4 - 6 cherry or grape tomatoes (quartered)

• ¼ - ½ cup white wine

• 4 tbsp. mascarpone

• 1 ½ - 2 cups grated parmesan cheese

INSTRUCTIONS:

PASTA:

1. Combine ingredients in the order listed.

2. Use an electric mixer to combine on medium speed until all of the ingredients are incorporated.

3. Shape the dough into a ball.

4. Cover dough with plastic wrap and let it rest at room temperature for an hour.

5. Use your electric mixer’s pasta sheeter attachment to thin the dough to level 7. Use flour to keep the dough from sticking. Note: if you do not have this appliance, handroll with a rolling pin –roll as thin as possible.

6. Use your electric mixer’s cutting attachment to cut the pasta into 12-inch strips. Note: If you do not have this appliance, hand cut into thin strips about 12 inches long.

7. Begin heating water for cooking the pasta.

8. Once water is boiling drop in the pasta, stir so it doesn’t stick together, and cook for one minute.

9. Add cooked pasta to the sauce pan and finish cooking the pasta in the sauce (approximately 2 minutes.)

MARSCAPONE CREAM SAUCE:

1. Sauté the garlic, shallot, and chili flakes in olive oil until fragrant.

2. Add sautéed mushrooms and cherry tomato and cook for several minutes.

3. Add 4 tbsp. of mascarpone to the sauce pan with a few spoons of pasta water, mix in to emulsify.

4. Add in the cooked pasta (pasta step 9), then mix in the grated parmesan and toss the pasta.

5. Add the torn basil and toss.

TO PLATE:

Serve with grated cheese and basil leaves as a garnish.

IF YOU LIKE THIS RECIPE CHECK OUT OUR ENTIRE FLAVORED BY FLAME SERIES.

DID YOU TRY THIS RECIPE?

We would love to see your creation!

Follow TECO Peoples Gas on Instagram, take a photo, and tag it #FlavoredByFlame.

---

This episode of Flavored by Flame was filmed on location from Pulte Homes’ beautiful Stellar model kitchen in Verdana Village in Estero, Florida. Experience your dream lifestyle from the heart of Southwest Florida with an array of vacation-inspired community amenities just outside the door of your dream home. Your opportunities are endless at Verdana Village.

FOUR CHEESE MAC AND CHEESE

Four Cheese Mac and Cheese

10

Minutes Prep Time

40

Minutes Cook Time

4-6

Serving

INGREDIENTS

MAC & CHEESE

8 tablespoons (unsalted butter)
¼ teaspoon cayenne pepper
1/2 cup all-purpose flour
2 teaspoons kosher salt
4 1/2 cups heavy cream
¼ teaspoon freshly grated nutmed
4 1/2 cups grated sharp English white cheddar
1 cup grated Gruyere, Gouda, Asiago
¼ teaspoon freshly ground black pepper
1 pound elbow macaroni

TOASTED PANKO BREAD CRUMBS

2 cups Panko bread crumbs
2 tablespoons Italian seasoning
2 tablespoons grated cheese
1 teaspoon crushed red pepper flakes
2 tablespoons butter

INSTRUCTIONS

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute. 

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. 

3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 4 1/2 cups (about 18 ounces) grated sharp English white cheddar 1 cups (about 8 ounces) grated Gruyere, Gouda, Asiago cheese, Set cheese sauce aside. 

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce. 

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve. 

DID YOU TRY THIS RECIPE?

We would love to see your creation!

Follow TECO Peoples Gas on Instagram, take a photo, and tag it #flavoredbyflame.

THAI MARINATED CHICKEN THIGHS WITH TOMATO SALAD

Thai Marinated Chicken Thighs with Tomato Salad

15

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

• 1 lb bone-in, skin-on chicken thighs

• 4 medium tomatoes

• 4 tbsp fresh basil, divided

• 4 tbsp fresh cilantro, divided

• 1 tbsp fresh grated ginger root

• 1 tbsp brown sugar

• 2 tbsp reduced-sodium soy sauce

• 2 tbsp olive oil

• 1 tbsp minced garlic

• 1 tbsp sriracha sauce

• 1 tbsp fish sauce (or Worcestershire sauce)

• Large zip-top bag

• Cooking spray

INSTRUCTIONS

1. Chop basil and cilantro coarsely; peel and grate ginger. Combine 3 tablespoons basil, 3 tablespoons cilantro, ginger, brown sugar, soy sauce, olive oil, garlic, sriracha sauce, and fish sauce until blended.

2. Reserve half, this will be the dressing for the tomato salad.

3. Place remaining half in the zip-top bag, this will be your marinade. Add chicken (wash hands), seal bag tightly, and knead to coat. Let stand 30 minutes (or overnight) to marinate.

4. Preheat grill (or grill pan) on medium.

5. Chop tomatoes and toss with reserved dressing/marinade to coat.

6. Coat chicken with spray (discard marinade); grill 8–10 minutes on each side, turning often, until grill-marked and 165°F.

7. Plate chicken with the tomato salad, sprinkle with remaining 1 tbsp each chopped basil and cilantro as garnish.

GRILLED HONEY LIME CHICKEN WITH GRILLED BROCCOLINI

Grilled Honey Lime Chicken with Grilled Broccolini

180

Minutes Prep Time

15

Minutes Cook Time

1

Servings

INGREDIENTS

2 pounds boneless, skinless chicken breasts, or thighs
1⁄4 cup lime juice
1⁄2 cup honey
2 tablespoons soy sauce
1 tablespoon olive oil
2 garlic cloves, minced
1⁄2 cup cilantro, finely chopped
1⁄2 teaspoon salt
1⁄4 teaspoon pepper

INSTRUCTIONS

1. Put chicken in a ziplock bag. In a small bowl combine lime juice, honey, soy sauce, olive oil, garlic, cilantro, salt and pepper. Pour the sauce over the chicken and seal the bag and let marinade for 3 hours or overnight.

2. Preheat your grill to medium high heat.

3. Grill each side of the chicken for about 3-4 minutes or until cooked throughout and no longer pink.

DID YOU TRY THIS RECIPE?

We would love to see your creation!

Follow TECO Peoples Gas on Instagram, take a photo, and tag it #flavoredbyflame.

RANCH GRILLED CHICKEN SKEWERS

Ranch Grilled Chicken Skewers

15

Minutes Prep Time

12

Minutes Cook Time

2

Servings

INGREDIENTS

• 1 lb chicken breast, cut into 2 inch chunks

• 1/4 C avocado oil

• 1/4 C Whole30 compatible coconut milk

• 1/3 C Whole30 homemade mayo or Whole30 Approved mayo

• 3 cloves of roasted garlic

• 1 tsp red wine vinegar

• 1tbsp dried parsley

• 1/2 tsp dried dill

• 1/2 tsp onion powder

• 1/4 tsp dried thyme

• 1/4 tsp black pepper

• Pinch of sea salt, to taste

• Juice of 1/2 a lemon

INSTRUCTIONS

1. COMBINE all the ingredients in a wide mouth mason jar and blend till sooth with an immersion blender OR add the ingredients to the blender and pulse till smooth.

2. PLACE the chicken into a bowl and pour ranch “marinade” over the top till just covered.

3. Reserve remaining garlic ranch for a dipping sauce. Let marinate for at least 15 minutes. Thread chicken onto skewers. If using wooden skewers, make sure to soak for at least 10 minutes so they don’t burn on the grill.

4. PREHEAT skillet to medium- high heat. Cook chicken for 8- 12 minutes, flipping halfway. Serve with additional ranch!

BUTTERMILK PANCAKES

Buttermilk Pancakes

5

Minutes Prep Time

10

Minutes Cook Time

4

Servings

EQUIPMENT YOU WILL NEED

• Two large mixing bowls

• Whisk

• Measuring spoons and cups

• Large non-stick skillet or griddle

• Spatula

• Ladle or large spoon

• Butter knife

INGREDIENTS

• 2 eggs

• 1 egg yolk

• 1 tsp real vanilla extract

• 4 Tbsp white sugar

• 2 cups buttermilk

• 1 cup milk (2%)

• ⅓ cup water (as needed)

• ¼ melted butter 

• 3 cups all-purpose flour (roughly 400g)

• 1 tsp salt

• 1 tsp baking soda

• 2 tsp baking powder

• Butter or a neutral oil for frying

INSTRUCTIONS

1. In one of the large mixing bowls, combine all of your dry ingredients: the all-purpose flour, salt, baking soda, and baking powder. Stir well to evenly distribute the leavening agents throughout the flour.

2. In your second large mixing bowl, start by whisking the two eggs and additional egg yolk together until they're well beaten.

3. Add the white sugar, buttermilk, milk, and vanilla extract to the beaten eggs. Whisk everything together until well combined.

4. Slowly pour the melted butter into the wet mixture while whisking continuously.

5. Gradually add the dry mixture to the wet mixture, stirring gently. Remember, it's important not to over-mix your pancake batter. Some lumps are perfectly fine and will result in fluffier pancakes.

6. If your batter seems too thick, slowly add in the water, a tablespoon at a time, until the batter is pourable but still thick.

7. Let your batter rest for about 5 minutes. This allows the gluten in the flour to relax, leading to tender pancakes.

8. While your batter is resting, heat your large non-stick skillet or griddle over medium heat. Add a small amount of butter or neutral oil to the pan and allow it to melt, spreading it evenly over the cooking surface.

9. Use a ladle or large spoon to pour batter onto the skillet or griddle. Aim for pancakes of about 4-6  inches in diameter.

10. Cook the pancakes until bubbles form on the surface and the edges start to look set. This usually takes about 2-3 minutes.

11. Flip the pancakes with a spatula and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through. DO NOT PRESS DOWN.

12. Serve your pancakes immediately, with your favorite toppings.

CHICKEN PARM SANDWICH

Chicken Parm Sandwich

25

Minutes Prep Time

30

Minutes Cook Time

4

Servings

EQUIPMENT YOU WILL NEED

• Two medium mixing bowls

• One shallow dish

• Whisk

• Meat mallet or heavy rolling pin

• Large frying pan

• Meat thermometer

• Baking sheet

• Aluminum foil or parchment paper

• Cheese grater

• Knife

• Oven mitts

INGREDIENTS

• 2 chicken breasts 

• 2 eggs - beaten

• 8oz mozzarella cheese

• 2 cups arugula

• 4 Tbsp butter

• 4 hoagie sandwich buns

• 2 cups marinara sauce - see recipe to make your own homemade marina sauce.

FLOUR MIX

• 1 cup AP flour 

• 1 Tbsp salt

• 1 tsp garlic powder

• 1 tsp paprika 

• ½ tsp white pepper 

• 1 tsp Italian seasoning

BREADCRUMB MIXTURE

• ¾ cup panko 

• 1 tsp salt

• ~1 tsp black pepper

• 1 Tbsp Italian seasoning

• 1 tsp garlic powder 

• ½ cup grated parmesan

INSTRUCTIONS

Preheat your oven to 375°F (190°C) and line a baking sheet with aluminum foil or parchment paper.

1. Butterfly the chicken breasts by slicing them horizontally evenly into two portions. Pound them to an even thickness using a meat mallet or a heavy rolling pin.

2. Prepare the flour mixture: In one of the mixing bowls, whisk together the all-purpose flour, 1 Tbsp salt, 1 tsp garlic powder, 1 tsp paprika, ½ tsp white pepper, and 1 tsp Italian seasoning.

3. Prepare the breadcrumb mixture: In the other mixing bowl, combine the panko breadcrumbs, 1 tsp salt, ~1 tsp black pepper, 1 Tbsp Italian seasoning, 1 tsp garlic powder, and the grated parmesan cheese.

4. In a shallow dish, beat the two eggs.

5. Dredge each chicken breast in the flour mixture, making sure it's fully coated. Shake off the excess.

6. Then, dip the floured chicken breast into the beaten eggs.

7. Lastly, coat the chicken in the breadcrumb mixture. Make sure the chicken is fully covered. Place the breaded chicken onto the prepared baking sheet.

8. In the large frying pan, heat 1 cup of oil over medium heat.

9. Fry each chicken breast in the pan until golden brown, around 5 minutes on each side. The chicken does not need to be fully cooked at this stage, just nicely browned.

10. Once browned, place the chicken breasts back onto the baking sheet and bake in the preheated oven for about 15-20 minutes, or until the internal temperature reaches 165°F (74°C) as checked with a meat thermometer.

11. Pull the chicken out of the oven, top each piece with marinara sauce, and then cover generously with the mozzarella cheese. Put the chicken back into the oven and bake for another 5-7 minutes or until the cheese is melted and bubbly.

12. While the chicken is in the oven, toast the sandwich buns in the oven or a toaster until lightly browned.

13. Once everything is ready, assemble the sandwich: Place a generous amount of arugula on the bottom half of each bun, add the chicken topped with marinara and melted mozzarella, then top with the other half of the bun.

14. Cut the sandwich in half, if desired, and serve immediately.

Homemade Marina Sauce

Prep time: 5 minutes prep time

Cook time: 20-30 minutes

Serves: 4

EQUIPMENT NEEDED

• Large saucepan

• Blender or food processor

• Knife and cutting board

• Measuring spoons

INGREDIENTS

• 1 Tbsp olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 can (28 oz) of whole peeled tomatoes, pureed in a blender or food processor

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp sugar

• 1/2 tsp dried basil

• 1/2 tsp dried oregano

INSTRUCTIONS

1. Heat the olive oil in a large saucepan over medium heat.

2. Add the finely chopped onion to the saucepan and sauté until it becomes translucent, about 5 minutes.

3. Add the minced garlic to the pan and sauté for another minute until it becomes fragrant.

4. Puree your whole peeled tomatoes in a blender or food processor and then add the tomato puree to the saucepan. Bring to a simmer.

CRAB CAKES WITH REMOULADE SAUCE

Crab Cakes with Remoulade Sauce

15

Minutes Prep Time

15

Cook Time

4

Servings

EQUIPMENT YOU WILL NEED

• two mixing bowls

• rubber spatula

• large whisk

• large skillet

INGREDIENTS

REMOULADE SAUCE

• 1 c mayonnaise

• 1 tsp old bay seasoning

• 1 tbsp Dijon mustard

• 1 tsp Worcestershire sauce

• ¼ c fresh Parsley, chopped

• ¼ c capers, finely chopped

• 1-2 tbsp Lemon juice, freshly squeezed (half a lemon)

CRAB CAKES

• 1 lb jumbo lump crab

• lemon zest

• 1 tbsp Old Bay Seasoning

• 1 tsp hot sauce

• ½ - ¾ c salted butter crackers (crushed)

• ½ tsp Worcestershire sauce

• 1 tsp Dijon mustard

• ¼ c Italian parsley (chopped)

• 1 large egg 

• ½ c mayonnaise

• 1 tsp butter

INSTRUCTIONS

REMOULADE SAUCE

1. Add all sauce ingredients to a bowl and mix well with your whisk.

2. Set aside until you are ready to serve the crab cakes.

CRAB CAKES

1. Combine all the ingredients except the butter in your bowl.

2. Gently mix with your spatula to incorporate all the ingredients.

3. Scoop mixture from bowl and form four similar sized patties.

4. Heat your pan on medium heat.

5. Melt the butter in the pan to prevent sticking.

6. Cook the crab cakes for 3-5 minutes on each side depending on the thickness. Turn when the bottom is golden brown.

7. When both sides are golden brown remove from pan and serve with the sauce.

GAMEDAY CHURROS

Gameday Churros

15

Minutes Prep Time

20

Minutes Cook Time

4

Servings

EQUIPMENT YOU WILL NEED

• Medium saucepan

• Wooden spoon

• Large piping bag with a star piping tip

• Large whisk

• Large skillet

• Large frying/candy thermometer

• Metal slotted spoon, or spider strainer

• Paper Towels

INGREDIENTS

CHURRO DOUGH

• 1 ¼ c all-purpose flour

• 1 stick of unsalted butter

• 1 c water

• ¼ tsp coarse salt

• 1 large egg

• 2 egg yolks

• 1 tsp vanilla extract

• ½ tsp ground cinnamon

• 2 cups of vegetable oil for frying

CINNAMON SUGAR

• ¼ c granulated sugar

• 1 tbsp ground cinnamon

INSTRUCTIONS

1. Combine water, butter, salt, and cinnamon in a medium saucepan over medium to medium-high heat.

2. When the butter has melted, add flour and stir well until it forms a smooth dough.

3. Remove from heat and allow to cool slightly for 5-10 minutes.

4. Add the egg and egg yolks, one at a time while stirring to fully incorporate into the dough. 

5. Heat the vegetable oil over medium to medium-high heat to 350°F.  

6. Fill the piping bag with the dough.

7. Carefully pipe the dough into the pre-heated oil, about 1-2 inch strips, and fry until golden brown.

8. Using a spider strainer or slotted spoon, place the churros on a paper towel to blot the oil.

9. While they are still warm, toss them in a bowl with your cinnamon-sugar mixture.

EGGS BENEDICT TWO WAYS

Eggs Benedict Two Ways (Traditional and Lox)

20

Minutes Prep Time

30

Minutes Cook Time

2

Servings

EQUIPMENT YOU WILL NEED

• Medium saucepan

• Medium heat-proof mixing bowl

• Metal whisk

• Plastic wrap

• Paper towel

• Slotted spoon

• Nonstick skillet

INGREDIENTS

BAse

• 4 large eggs

• 2 English muffins 

• 2 sticks of unsalted butter (melted)

• 3 egg yolks (room temperature)

• 1 tbsp Dijon mustard

• 1 tbsp lemon juice + juice of half a lemon

• ¼ tsp salt (to taste)

• ¼ tsp ground cayenne pepper

• ¼ tsp garlic powder

Garnish

• Finely chopped chives

• Pinch of paprika

Traditional Eggs Benedict

• 2 slices of Canadian bacon

LOX BENEDICT

• 4-5 oz salmon lox

• 1 avocado 

INSTRUCTIONS

Watch the recipe video for how to prepare your hollandaise sauce. Once made, set it aside and cover the bowl with plastic wrap to prevent skin from forming over the top.

1. Poach the four large eggs. (Reference the video for tips.)

2. (FOR TRADITIONAL EGGS BENEDICT) Sauté the Canadian bacon in your skillet over medium to high heat.

3. Toast the English muffins to your liking.

4. (FOR LOX BENEDICT) Slice the avocado into long thin slices.

5. Assemble by placing the toasted English muffin halves on your plate, layer with the Canadian bacon or your lox and avocado slices, then place the eggs. Top with sauce.

6. Enjoy!

RED WINE BRAISED SHORT RIBS

Red Wine Braised Short Ribs

60

Minutes Prep Time

3 hours and 30 minutes

Cook Time

4

Servings

For these Red Wine Braised Short Ribs you will learn how to make the braise, garlic potatoes and gravy. Allow plenty of time for braising, prep and cooking.

EQUIPMENT YOU WILL NEED

• Dutch oven

• metal tongs

• 2-3 medium mixing bowls

• large fine mesh strainer

• parchment paper

• kitchen twine

INGREDIENTS

BRAISE

• 3-4 lbs of meaty bone-in short ribs

• salt

• ground pepper

• 4 sprigs of fresh thyme, divided

• 4 sprigs of fresh rosemary, divided

• 2 fresh or dry bay leaves

• 2 sprigs of fresh Italian/Flat Leaf parsley

• 5 large carrots

• 3 large celery stalks

• 1 large, sweet onion

• 2 tbsp tomato paste

• 3 tbsp Worcestershire sauce 

• 2 c of red wine

• 3 c of beef stock (unsalted)

GARLIC POTATOES

• 2.5 lbs Yukon Gold potatoes

• 1 cup (2 sticks) of unsalted butter (room temperature)

• 1 sprig of fresh rosemary

• 1 sprig of fresh thyme

• 2-4 crushed garlic cloves

• 2 c heavy whipping cream

• salt

• ground black pepper

• fresh chives, finely chopped

GRAVY

• 1 tsp cornstarch

• 1 tsp cold water

• 2 tbsp unsalted butter

INSTRUCTIONS

BRAISE

Allow about 4-5 hours

Prep:· 

1. The night before cooking, liberally season your short ribs with salt, pepper, and two sprigs of roughly chopped thyme and rosemary. Place your short ribs on a wire rack sitting on a baking sheet in the fridge overnight. At least one hour before cooking, take your short ribs out of the fridge to allow them to return to room temperature before cooking.

2. While your short ribs are coming to temp, begin your prep (mise en place) by dicing your carrots, onions, and celery to even sizes and place them in a large bowl. Neatly bundle and tie your fresh rosemary, thyme, parsley, and bay leaves using the kitchen twine.

3. Preheat the oven to 350° and set the wire rack in the middle. Sear the short ribs.

4. Preheat your Dutch oven on high heat. Once the Dutch oven is preheated, add oil then sear the short ribs on all sides and remove them from the pot.

5. Depending on the size of your short ribs, you’ll likely need to sear the short ribs in batches to avoid just steaming your short ribs. You’re looking to get a nice crust on all sides of the ribs.

6. Cook down your vegetables. Add your onions, celery, carrots, and crushed garlic to the pot, and cook down until softened (about 5-7 mins). With a wooden spoon, stir the vegetables occasionally and scrape the brown bits (fond) left over from the short ribs to prevent burning.

7. Add tomato paste and Worcestershire sauce. Once added, stir to evenly incorporate the sauces with the vegetables; roughly 1-2 mins.

8. Deglaze with red wine. Carefully add the red wine to the pot. Stir and scrape up any fond that may have developed. Allow the wine to reduce slightly, about 10-15 mins.

9. Add the beef stock and herb bundle to the pot and bring the braising liquid to a soft boil.

10. Return the seared short ribs to the pot, and cover with the ovenproof lid. If you don’t have an oven-proof lid for your Dutch oven, you can create a parchment paper lid Cartouche. See how to make it here. The meat should be mostly submerged in the braising liquid. Very carefully, place the Dutch oven in the oven and allow the meat to braise for about 3 hrs.

11. After about 3 hours, the short ribs should be tender and fall off the bone. When the meat is done, uncover the pot and let the ribs brown in the oven, for 10 to 15 mins. Remove the pot from the oven, and using tongs, carefully remove the meat from the pot and place it in a heatproof dish and cover it with aluminum foil until you are ready to eat.

     GARLIC POTATOES

    1. Peel and boil potatoes (1 hour before short ribs are done)

    2. Steep rosemary, thyme, and garlic in the heavy cream.

    3. Run potatoes through potato ricers.      

    4. Add butter and strained heavy cream incrementally until desired consistency. 

    GRAVY

    1. Strain and reduce about 2 1/2 c of the braising liquid.

    2. Combine and stir one teaspoon of cornstarch and 1 tsp of cold water until smooth. Add to boiling gravy and reduce (5 mins).

    3. Remove from heat and whisk in 2 tbsp of cold butter.

FALL SAUSAGE RAGU WITH GNOCCHI

Fall Sausage Ragu with Gnocchi

10

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

Topping

• 1 tbsp olive oil

• ½ c pre-diced yellow onions

• ½ c pre-diced bell peppers

• 1 lb mild Italian chicken (or pork) sausage, casing removed

• 1 tbsp Italian seasoning

• 1 tsp pumpkin (or apple) pie spice*

• ½ tsp crushed red pepper

• ½ tsp kosher salt

• 1 (14.5-oz) can fire-roasted diced tomatoes, undrained

• 1 c pumpkin puree

• 1 c reduced-sodium chicken stock (or broth)

• 1 (16-oz) package gnocchi pasta

INSTRUCTIONS

1. Preheat large stockpot on medium-high 2–3 minutes.

2. Place oil, onions, and peppers in pot; cook 2 minutes.

3. Meanwhile, remove sausage casing by cutting almost in half lengthwise (butterfly); turn sausage over and peel casing away (wash hands).

4. Add sausage, seasonings, red pepper, and salt; brown 3–4 minutes, stirring to crumble meat, and until no pink remains.

5. Stir in tomatoes, pumpkin, stock, and gnocchi, then cover; reduce heat to medium and simmer 5–6 minutes, stirring occasionally, or until hot and gnocchi are tender.

6. Serve.