Eric Ripert | Avec Eric

Avec Eric Premiere Party

Grey Goose Cocktails

Tuscan Sunset
1 ounce Amaro
2 ounces Grey Goose
dash rose water
1 ounce blood orange juice

Stir together the Amaro, Grey Goose and rose water, pour into a rocks glass and pour 1 ounce of blood orange juice into the glass

California Bee Sting
1 ½ ounces chili infused honey syrup
2 ounces Grey Goose L’Orange
½ ounce lemon-lime-orange juice

Shaken on the rocks

Grey Manhattan
1 ounce Martini & Rossi Rosso vermouth
½ ounce Martini & Rossi Extra Dry vermouth
2 ounces Grey Goose
½ ounce lemon juice

Stirred and serve with a cherry garnish

Garden Cooler
2 ounces Grey Goose Le Citron
¾ ounce lime juice
¾ ounce simple syrup
2 (2" long) pieces of celery stalk
1/3 cup of cilantro loosely packed

Muddle celery with cilantro, then add all of the ingredients. Shake vigorously and double strain into rock glass filled with one large ice cube. Garnish with cilantro and celery sprigs.

Seared Tuna Steak with Green Peppercorn Sauce and Romaine “Caesar” Gratin Recipe

Serves 4

The Tuna:
3 tablespoons canola oil
4 6-ounce tuna steaks, about 1 inch thick
4 teaspoons herbes de Provence
fine sea salt and freshly ground pepper

The Sauce:
2 tablespoons canola oil
1 shallot, minced
1 clove garlic, minced
3 tablespoons green peppercorns, drained and lightly crushed
3 tablespoons butter
½ cup cognac
1 cup chicken stock
3 tablespoons cream
fine sea salt and freshly ground pepper

The Caesar Gratin:
1 head romaine lettuce heart, quartered lengthwise
½ cup rich Caesar dressing
½ cup freshly grated parmesan cheese
fine sea salt and freshly ground black pepper

1. Heat canola oil in a large sauté pan. Season the steaks generously with herbes de Provence, salt and pepper. When the oil is almost smoking, turn the heat down slightly, add tuna steaks and sear for 2-3 minutes until nicely crusted and browned. Turn the steaks and continue cooking for another 2 minutes for rare.
2. Remove the tuna steaks from the pan and add the shallot, garlic, green peppercorns and 1 tablespoon butter to the pan and caramelize lightly. Deglaze with the cognac, bring to a boil and flame off the alcohol. Add chicken stock and reduce by half. Whisk in 2 tablespoons butter and the cream; season to taste with salt and pepper.
3. While the sauce is reducing, heat a toaster oven to broil. Lay out the romaine lettuce on a toaster oven tray and brush with the Caesar dressing. Season to taste with salt and pepper and sprinkle the parmesan on top. Broil the romaine for about 3 minutes or just until the cheese melts and gets golden brown.
4. To serve, place tuna steak back in the pan with the sauce to gently re-warm. Place the tuna in the center of a plate, spoon the sauce over and around the tuna and serve immediately with the romaine gratin on the side.

Cinco De Mayo Dinner Social

RECIPE 1: Avocado Salsa Verde with Sea Salt and Black Pepper Chips
Serves 8

The Avocado Salsa Verde:
2 ripe avocados
2 jalapenos, stemmed, seeded and minced
½ cup thinly sliced scallions, green part only
½ cup cilantro leaves
6 tablespoons lime juice
3 tablespoons olive oil
fine sea salt and freshly ground pepper

1. Cut the avocados in half, remove the seed and scoop out the avocado into a food processor.
2. Add the jalapeno, scallions, cilantro, lime juice and olive oil to the avocado and pulse to puree and combine. Season to taste with salt and pepper.

The Sea Salt and Black Pepper Chips:
1 package 6-inch flour tortillas, about 16 tortillas
½ cup olive oil
fine sea salt and freshly ground black pepper

1. Preheat oven to 400° F.
2. Cut the tortillas into 6 wedges and place on two baking sheets in a single layer.
3. Drizzle the olive oil over the tortillas and season with salt and pepper on both sides and bake for 8-10 minutes until golden brown and crispy.

RECIPE 2: Sangrita Shrimp Ceviche
Serves 8
3 ½ pounds small shrimp, peeled and deveined
1 cup lime juice
1 cup orange juice
1 cup lemon juice
2 medium tomatoes
2 shallots, peeled and finely minced
1 serrano pepper, stem and seeds removed and finely minced
3 tablespoons thinly sliced fresh chives
1 tablespoon chopped fresh oregano
3 tablespoons olive oil
fine sea salt and freshly ground pepper

1. Season the shrimp with salt and pour the lime, orange and lemon juices over the shrimp. Cover and refrigerate for 1 hour to "cook" the shrimp.
2. Cut the tomatoes in half crosswise and light squeeze out the seeds. Grate the tomatoes into a large mixing bowl using a box grater, discarding the skin. Stir in the shallots, Serrano pepper, chives, oregano and olive oil to the grated tomatoes; season to taste with salt and pepper.
3. Add the shrimp along with 1 cup of the citrus juice to the tomato mixture and stir until fully incorporated.

RECIPE 3: Jicama and Watermelon Salad with Mint
Serves 8
2 tablespoons champagne vinegar
2 tablespoons tequila
2 tablespoons lime juice
1 teaspoon honey
pinch cayenne pepper
½ cup canola oil
4 cups seedless watermelon, cut into ½ - inch dice
4 cups jicama, peeled and cut into ½ - inch dice
1 bunch watercress, washed and trimmed
½ cup mint leaves
fine sea salt and freshly ground pepper

1. Whisk together the champagne vinegar, tequila, lime juice, honey and cayenne pepper in a mixing bowl. Season with salt and pepper and slowly whisk in the canola oil until emulsified.
2. Combine the watermelon and jicama large mixing bowl. Season with salt and pepper and add the vinaigrette; toss to coat evenly and place the salad on a platter.
3. Garnish the top with watercress and mint.

RECIPE 4: Achiote Steak Taco "Cones" with Roasted Corn and Chipotle Salsa
Serves 8
1 tablespoon achiote paste
1 clove garlic, minced
2 tablespoons orange juice
2 tablespoons canola oil
2 ½ pounds flank steak
2 ears fresh corn, to yield about 1 ½ cups of kernels
½ cup small diced tomatoes
½ cup finely diced red onion
¼ cup cilantro julienne
1 tablespoon chopped chipotle chili from a can
3 tablespoons olive oil
1 package white corn tortillas, about 12
fine sea salt and freshly ground pepper

1. Stir together the achiote paste, garlic, orange juice and canola oil. Season the flank steak very well on both sides with salt and pepper and rub the achiote paste mix over the steak and let marinate for 30 minutes.
2. Bring a medium pot of salted water to boil and add the corn. Boil the corn for 5 minutes and remove from the water. Heat a heavy bottom (preferably a cast iron pan) pan over high heat, add the corn and lightly char the corn on all sides. Remove from the pan and let cool. When cool enough to handle, cut the kernels from the corn and transfer to a mixing bowl. Stir in the tomatoes, red onion, cilantro, chipotle chili, and olive oil. Season the salsa with salt and pepper and set aside.
3. Heat the same heavy bottomed pan over medium high heat and add the marinated flank steak; sear until a caramelized crust forms, about 3-4 minutes on each side. Transfer the steak to a cutting board and let rest before slicing. Slice the steak to about ¼ - inch thick slices and place a couple of slices of steak along with a spoonful of salsa in a tortilla and roll from the bottom of the tortilla into a cone. Continue with the rest.

Achiote Paste:
2 tablespoons achiote (annatto) seeds
1 tablespoon coriander seeds
2 teaspoons black peppercorns
1 teaspoon cumin seeds
3 whole cloves
1 tablespoon dried oregano
5 cloves garlic, minced
1 teaspoon salt
3 tablespoons canola oil
2 tablespoons orange juice

1. Grind the achiote seeds, coriander, peppercorns, cumin, cloves and oregano in a spice mill or coffee grinder. Stir together with garlic and salt. Heat the canola oil in a small pan and lightly sauté the paste until aromatic, about 3-5 minutes and stir in the orange juice. The paste can be kept in the refrigerator, tightly sealed for up to a month or frozen for up to 6 months.

*Since achiote paste is stronger than the powder, use double the amount in your recipe if using a achiote powder.

RECIPE 5: Dulce de Leche Ice Cream Sandwiches
Serves 8
2 cans sweetened condensed milk
1 cup butter
½ cup sugar
pinch salt
2¼ cups all-purpose flour
1 quart vanilla ice cream

1. Remove the label from the sweetened condensed milk cans. Place the cans in a pot and cover completely with water. Bring the pot to a boil, lower the heat to a simmer and let simmer for about 2 ½ - 3 hours, making sure to add more water as necessary to keep the cans fully submerged in water. Remove the cans of dulce de leche from water and let cool to room temperature.
2. Preheat oven to 350° F.
3. Cream together butter, sugar and salt and add the flour and combine. Roll out the dough to ½ -inch on a lightly floured surface. Using a 2 ½ - inch round cutter, cut out shortbread cookies and place on a baking sheet. Bake for 15-20 minutes until golden brown.
4. To assemble the ice cream sandwiches, open the cans of dulce de leche. Lay half of the shortbread cookies on a tray and place a small scoop of vanilla ice cream on top, lightly push down to make a small indentation and spoon some of the dulce de leche over the ice cream; top with another short bread and place in the freezer until ready to serve.

Cozy Winter Dinner Social

CANAPE 1: Baked Oysters with Fresh Thyme and Garlic
Serves 8

4 cups kosher salt
½ cup butter, softened
2 cloves garlic, minced
1 small shallot minced
2 dozen oysters, shucked
1 bunch fresh thyme
1 lemon, halved

1. Preheat the oven to 400° F.
2. Mix 2 cup of kosher salt with just enough water to make it the consistency of wet sand.
3. Pour the remaining salt on a baking sheet.
4. Stir together the butter, garlic and shallots in a small mixing bowl. Place a teaspoon of garlic butter on each oyster and gently place the oysters on the salt to balance.
5. Top oysters with sprigs of thyme.
6. Place the oysters in the preheated oven and bake for about 5 minutes or until the butter is bubbling and lightly browned. Finish with a squeeze of fresh lemon juice.
7. Serve the oysters on a bed of wet salt.

CANAPE 2: Potato Goat Cheese Royale
Serves 8

15 baby Yukon Gold potatoes (about 1 ½ - 2 inch in diameter)
4 ounces fresh goat cheese
1 cup cream
2 eggs
fine sea salt and freshly ground pepper
¼ cup sliced fresh chives

2. Cook potatoes in heavily salted water until tender. Drain and let cool.
3. Preheat the oven to 375°F.
4. Cut the potatoes in half and scoop out some of the flesh. Place the potato halves on a baking tray and spoon a little goat cheese into the center.
5. Whisk together the cream and eggs and season with salt and pepper.
6. Fill the potatoes with the custard mix and sprinkle chives on top.
7. Bake the potato custards in the oven for about 12-15 minutes, until set.


APPETIZER: Frisée Salad with Roasted Blood Orange, Hazelnut and Feta
Serves 8

3 small heads frisée (curly endive)
5 blood oranges
2 tablespoons extra virgin olive oil
¼ cup lemon juice
1 tablespoon sugar
½ cup canola oil
½ cup hazelnuts, toasted and lightly chopped
8 ounces feta cheese, crumbled
fine sea salt and freshly ground pepper

2. Wash and trim the frisee into bite size pieces.
3. Remove the skin and pith from 4 of the blood oranges and slice crosswise ¼ - inch thick. Lay the orange slices in a single layer on a baking tray and set aside.
4. Juice the remaining blood orange into a mixing bowl and add lemon juice and sugar; slowly whisk in canola oil and season with salt and pepper.
5. Adjust the oven rack as close to the heating element as possible and heat the broiler on high.
6. Drizzle olive oil over the blood orange slices and season with salt and pepper, broil the orange slices about 5 minutes, just until they start to caramelize. Cool to room temperature and arrange on the bottom of a serving tray or on individual plates.
7. Dress the frisee in a large mixing bowl with the blood orange vinaigrette and arrange on top of the roasted oranges. Sprinkle with hazelnuts and feta.


ENTREE: Coq au Vin
Serves 8

2 chickens, cut up
½ cup all-purpose flour
½ cup canola oil
1 slice smoked bacon (optional)
1 cup celery, medium diced
1 cup diced carrot
1 cup diced onion
4 garlic clove, peeled and sliced
6 ounces button mushroom, washed and diced
1 cup brandy
2 bottles red wine
2 tablespoons tomato paste
2 sprig fresh thyme
fine sea salt and freshly ground black pepper
1 package egg noodles, cooked

2. Lay the chicken pieces on a parchment lined baking pan; season chicken with salt and pepper and lightly dust with flour.
3. Heat canola oil in a heavy bottomed stock pot, slowly add the chicken and cook over medium heat until the skin is golden brown and crispy. Turn chicken and continue cooking until golden brown.
4. Remove chicken from pan and discard all but 1 tablespoon of oil. Render the bacon until crisp and add the celery, carrot, onion , garlic and mushroom; cook until lightly caramelized.
5. Deglaze the pan with the brandy and add the browned chicken, red wine and tomato paste and thyme. Bring to a boil and simmer on very low heat for about 3 hours, until the chicken is very tender and starts falling off the bone.
6. Carefully remove the chicken from the sauce and reduce the sauce by half. Once the sauce had thickened, add the chicken and season to taste. Serve over egg noodles.


DESSERT: Lemon Tart with Whipped Cream
Serves 8

The Crust:
1 cup all-purpose flour
¼ cup powdered sugar
pinch salt
½ cup cold unsalted butter, sliced thin

The Filling:
4 eggs
1 ½ cup sugar
½ teaspoon salt
2 tablespoons lemon zest
½ cup lemon juice
½ cup butter, room temperature
1 cup heavy cream
1 tablespoon sugar


2. Preheat the oven to 425°F.
3. Combine the flour, powdered sugar, salt and butter in a mixing bowl and blend together using a fork. Press into a greased 8-inch tart pan with a removable bottom. Place the crust in the freezer for at least 15 minutes.
4. Bake the crust for about 12-15 minutes, until crust is golden brown. Remove from the oven and let cool.
5. Whisk together eggs, 1 ½ cups sugar and salt in a heavy bottomed stainless steel pan. Add zest and lemon juice; cook over a medium heat, whisking constantly until thick about 6-8 minutes until the mixture coats the back of a spoon.
6. Remove from heat and stir in the butter a little at a time until fully incorporated. Cover with plastic and refrigerate until cold.
7. Whisk together the cream and sugar to stiff peaks. Pour the lemon filling into the pre-baked tart shell and spread evenly on the bottom; top with the whipped cream. Keep chilled until ready to serve.

Holiday Cocktail Party Dinner Social

HORS D'OEUVRES 1: Seared Beef Lettuce Rolls
Serves 8

1 clove garlic, minced
1 teaspoon grated ginger
½ cup soy sauce
2 teaspoon Sriracha chili paste
¼ cup lime juice
1 pound flank steak
fine sea salt and freshly ground black pepper
1 tablespoon canola oil
½ cup basil leaves, loosely packed
¼ cup mint leaves, loosely packed
8 large iceburg leaves
24-30 pieces chives, blanched

1. Stir together the garlic, ginger, soy sauce, chili paste and lime juice in a small mixing bowl. Reserve half to use as a dipping sauce.
2. Season flank steak on both sides with salt and pepper and pour the remaining marinade over the steak. Let the steak marinate for at least 15 minutes and up to 2 hours.
3. Heat a large pan over high heat add the canola oil and quickly sear the steak in the hot pan, about 2-3 minutes on each side. Transfer to a cutting board and let cool.
4. Slice the seared flank steak crosswise into very thin slices.
5. To make to rolls, lay out a lettuce leaf and trim to about 6 inch square; lay sliced beef in the middle and top with fresh basil and mint leaves. Roll the lettuce leaf around the beef and herbs and tie with three pieces of blanched chives. repeat with the rest of the ingredients.
6. Slice the rolls into 2-inch rolls and serve with reserved dipping sauce.

HORS D'OEUVRES 2: Mediterranean Platter
Serves 8

The Hummus:

1 can (15 oz) chick peas, drained
1 teaspoon garlic, minced
½ teaspoon ground cumin
½ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice
fine sea salt and freshly ground pepper

1. Place all ingredients in a food processor and puree until smooth.
2. Season to taste with salt and pepper.

The Roasted Red Pepper-Walnut Spread:

1 ½ cup toasted walnuts
2 large red bell peppers, roasted, peeled and seeded
¼ cup olive oil
1 cup diced tomato
2 tablespoons pomegranate juice
½ teaspoon ground allspice
fine sea salt and freshly ground pepper

1. Place all ingredients in a food processor and puree until smooth.
2. Season to taste with salt and pepper.

The Zaatar Pita Chips:

1 package pita
2 tablespoons olive oil
zaatar spice
fine sea salt

1. Preheat oven to 350° F.
2. Cut pita into bite sized pieces. Toss in a mixing bowl with olive oil and season with zaatar and salt to taste.
3. Bake in a single lay on a baking tray until crisp, about 10-12 minutes.

HORS D'OEUVRES 3: Chorizo Stuffed Shrimp
Serves 8

1 ½ pounds 21-25 count shrimp, peeled and de-veined
7 ounces spicy Spanish chorizo
1 tablespoon olive oil
fine sea salt and fresh ground pepper
bamboo skewers

1. Preheat oven to 400° F.
2. Slice the chorizo into ¼ - inch disks.
3. Wrap the shrimp around the chorizo and secure with a skewer.
4. Drizzle the olive oil over the shrimp and season with salt and pepper.
5. Bake for 7-9 minutes, until shrimp becomes opaque.

HORS D'OEUVRES 4: Portobello “Fries” with Truffled Aioli
Serves 8

The Fries:

8 portobello mushrooms
3 eggs, lightly beaten
3 cups fine bread crumbs
1 cup grated pecorino cheese
1 teaspoon dried thyme
1 ½ teaspoons salt
2 teaspoons freshly ground pepper
½ cup all purpose flour
canola oil for frying

The Truffled Aioli:

2 egg yolks
¼ cup fresh lemon juice
1 teaspoon minced garlic
1 cup canola oil
½ cup olive oil
2 tablespoon white truffle oil
fine sea salt and freshly ground pepper

1. Trim the stems, remove the gills and gently wipe the Portobello caps with a damp cloth. Cut the Portobello caps into ½ - inch strips.
2. Combine breadcrumbs, cheese, thyme, salt and pepper in shallow dish. Toss the mushroom “fries” in flour to coat evenly, then dip into the egg wash and roll in breadcrumbs.
3. Heat about 1 inch of oil in a large skillet over medium heat. Working in batches, place the breaded mushroom strips in the hot oil and cook on all sides until golden brown, 3-4 minutes. Transfer to a paper lined tray.
4. To make the aioli, combine yolks, lemon juice and garlic in blender, turn the blender on medium and drizzle the canola oil and olive oil into the blender in a steady stream until emulsified into the eggs and is fully incorporated. Season with truffle oil, salt and freshly ground pepper.

HORS D'OEUVRES 5: Spicy Parmesan-Pistachio Cheese Straws
Serves 8

1 ½ cups grated parmesan
½ cup chopped pistachios
½ teaspoon coarse sea salt
1 tablespoon freshly ground black pepper
1 teaspoon cayenne
1 package puff pastry dough
1 egg, lightly beaten

1. Preheat oven to 450°F.
2. Stir together the parmesan, pistachios, salt, pepper and cayenne in a mixing bowl.
3. On a lightly floured surface, roll out the puff dough until1/8-inch thick.
4. Brush the puff dough with the egg and evenly sprinkle with the parmesan-pistachio mix on top.
5. Cut into ½-inch strips and transfer the strips to parchment lined baking trays, spacing 1-inch apart. Working with one at a time, twist each strip to form a spiral.
6. Freeze or refrigerate strips until very cold.
7. Bake the cheese straws, rotating halfway through until golden brown, about 10-12 minutes.

HORS D'OEUVRES 6: Deviled Eggs with Smoked Salmon
Serves 8

1 dozen eggs
1 tablespoon Dijon mustard
½ cup crème fraiche
1 small shallot, minced
3 ounces smoked salmon, diced
cayenne pepper, fine sea salt and freshly ground pepper
2 tablespoons sliced chives to garnish (optional)

1. Place the eggs in a large saucepan and cover with water. Bring the water to a boil, cover and remove from the heat. Let the eggs sit, covered for 12-15 minutes; drain the hot water and run cold water over the boiled eggs until cool.
2. Peel the eggs and cut each egg in half lengthwise. Gently remove the yolks from the center into a small mixing bowl. Set aside the egg white halves.
3. Add the mustard, crème fraiche, shallot and smoked salmon to the egg yolks and stir to combine. Season to taste with cayenne, salt and pepper.
4. Spoon the mixture back into the egg whites. Garnish with chives.

Market Table Dinner Social

CANAPE 1: Caramelized Onion and Olive Croustade
Serves 8

¼ cup olive oil
1 small clove garlic, thinly sliced
2 large onions, thinly sliced
2 sprigs thyme
fine sea salt and freshly ground pepper
2 sheet frozen puff dough, defrosted and trimmed to 6-inch rounds
½ cup black olives, pitted and halved
freshly grated parmesan

1. Preheat oven to 450°F.
2. Heat olive oil in a large skillet over medium heat. Add sliced onion, garlic and thyme. Cook the onion, stirring occasionally until the onions are soft. Reduce heat to medium low and continue cooking for about 30 minutes, stirring occasionally until well caramelized. Season to taste with fine sea salt and freshly ground pepper.
3. Place the puff dough rounds on a parchment lined baking sheet. Spread the caramelized onion, leaving about ½ - inch around the edges. Top the onions with black olives and parmesan. Bake the croustades in the oven about for about 15-20 minutes until the crust is golden brown and puffed.
4. Cut into wedges and serve warm.

CANAPE 2: Endive Spears with Blue Cheese and Duck Prosciutto
Serves 8

2 heads Belgian endive
4 ounces blue cheese, crumbled
4 ounces duck ham, sliced thin
1 pomegranate, cleaned and seeds separated
freshly cracked black pepper

1. Trim the end of the endive and peel apart the leaves, discarding any bruised or browned leaves.
2. Fill each endive spear with about ¾ tablespoon of blue cheese crumbles and top with a slice of duck prosciutto.
3. Garnish with pomegranate seeds and cracked black pepper.

FIRST COURSE: Fall Pumpkin Soup with Spiced Pumpkin Seeds
Serves 8

Soup:
5 tablespoons unsalted butter
1 cup sliced onion
2 cloves garlic, chopped
5 pounds Kabocha squash or Japanese pumpkin, peeled, seeded and diced
5 cups chicken stock
1 cup heavy cream
3 thyme sprigs
1 tablespoon black peppercorns
1 bay leaf
fine sea salt freshly ground white pepper

Garnish:
1 large pumpkin (about 12-inches in diameter)
2 tablespoons butter
fine sea salt and freshly ground pepper
spiced pumpkin seeds (see recipe below)
herbed crème fraiche (see recipe below)

1. Preheat oven to 400°F. Melt the butter in a large pot over medium heat. Add the onions and garlic; sweat until translucent, about 3 minutes. Add the squash dice and sauté until softened, about 10 minutes.
2. Cover with the chicken stock and bring to a simmer. Cook until tender, about 30 minutes..
3. While the soup is cooking, prepare the large pumpkin to serve the soup from. Remove the top of the pumping with a sharp knife in a zig-zag pattern. Scrape the seeds out and season the inside of the pumpkin with salt and pepper, add the butter and roast in the oven until tender and lightly caramelized, about 30 minutes.
4. Puree in batches in a blender until satiny smooth. Pass through a fine chinois to remove any remaining lumps. Return the soup to the pot and add the cream and bring the soup to a simmer.
5. Wrap the thyme sprigs, peppercorns and bay leaf in cheesecloth and close with kitchen string and add to the simmering soup. Infuse for 10 minutes. Remove the thyme bundle and season to taste with salt and pepper.
6. Serve the soup in the roasted pumpkin. Garnish with spiced pumpkin seeds and herbed crème fraiche.

Spiced pumpkin seeds:
1 tablespoon butter
½ cup raw pumpkin seeds
¼ teaspoon cayenne
¼ teaspoon toasted ground cumin
¼ teaspoon toasted ground coriander
fine sea salt and freshly ground pepper

1. Melt the butter in a sauté pan, add pumpkin seeds, cayenne, cumin and coriander.
2. Toast the pumpkin seeds over medium heat until golden brown, stirring frequently.

Herbed Crème Fraiche:
1 cup crème fraiche
1 tablespoon chopped parsley
1 tablespoon cut chives
1 teaspoon freshly crack black pepper
fine sea salt

1. Mix all of the ingredients together.

ENTREE: Roasted Leg of Lamb with Fingerling Potatoes and Marinated Market Vegetables
Serves 8

Lamb:
4-5 pound leg of lamb
2 garlic cloves
2 springs rosemary
3 sprigs thyme
fine sea salt and freshly ground black pepper
3 tablespoons canola oil
2 tablespoons butter

Fingerling Potatoes and Market Vegetables:
3 pounds fingerling potatoes, cleaned
2 pounds mixed baby root vegetables (turnips, carrots, beets)
10 shallots, peeled and cut in half
3 tablespoons olive oil
½ pound Brussels sprouts
½ pound green beans
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
2 tablespoons sherry vinegar
½ cup olive oil
fine sea salt and freshly ground pepper

1. Preheat oven to 450°F. Heat a large roasting pan in the oven. Meanwhile, slice the garlic cloves into ¼ - inch slices. Make incisions in the leg of lamb and insert the garlic slices with small sprigs of rosemary and thyme. Season the lamb thoroughly with salt and pepper.
2. Add the canola oil to the hot roasting pan and carefully sear the meat in the oven on all sides, 15-20 minutes. Reduce the temperature to 375° F, add the butter to the roasting pan and continue roasting, basting frequently for 35-45 minutes. A meat thermometer should read 140° F for medium.
3. While the lamb is cooking, bring a large pot of salted water to a boil. Cut the large fingerling potatoes in half and arrange the potatoes in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper; toss to coat evenly. Bake the potatoes 25-30 minutes until tender. Roast the baby root vegetables and shallots in the same manner.
4. Blanch the Brussels sprouts in boiling water until tender about 4-5 minutes. Drain and immediately plunge into an ice water bath to cool. Repeat with the green beans.
5. Combine Dijon mustard, grain mustard and sherry vinegar in a mixing bowl. Drizzle in the ½ cup of olive oil while whisking constantly until fully incorporated. Season to taste with salt and pepper. Toss the roasted root vegetables, Brussels sprouts and green beans with the mustard vinaigrette.
6. Serve the lamb with roasted fingerling potatoes and marinated vegetables.

DESSERT: Maple Roasted Pears with Bourbon Chocolate Sauce
Serves 8

4 pears
3 tablespoons butter, sliced
¼ cup maple syrup
¾ cup cream
6 ounces semisweet chocolate
¼ cup bourbon
Vanilla ice cream (or a flavor of your choice)

1. Preheat the oven to 400° F.
2. Peel the pears, cut in half and remove the core.
3. Melt butter in a large oven proof skillet (or two smaller pans) over medium heat.
4. Arrange the pear halves, cut side up in the in the skillet and pour the maple syrup over the pears. Cook the pears over medium heat, basting often, until lightly caramelized on one side, about 5 minutes. Turn the pears and place the skillet in the oven and continue cooking until tender about 10-12 minutes.
5. While the pears are cooking, bring the cream to a simmer in a heavy bottomed saucepan. Remove from the heat and add the chocolate and stir until fully incorporated. Add the bourbon and mix well.
6. To serve, place roasted pear half on the plate and top with a scoop of ice cream and bourbon chocolate sauce.

Zucchini Mint Parmesan Frittata

Serves 1

2 large eggs
1/2 zucchini, julienned
2 tablespoons Parmesan, freshly grated
3 mint leaves, shredded by hand
1 tablespoon olive oil
fine sea salt and freshly ground pepper

1. Heat toaster oven to 400°.
2. Place the eggs in a stainless steel bowl and whisk well.
3. Add the zucchini, Parmesan and mint.
4. Season with salt and pepper.
5. Brush the gratin dish with olive oil and pour the egg mixture into the dish.
6. Bake for 8-10 minutes or until the eggs are just set, and lightly browned.
7. Let stand 2-3 minutes and serve warm (can also be served at room temperature).

Roasted Bananas with Rosemary

Serves 2

1 tablespoon softened butter
3 finger bananas, peeled
2 tablespoons maple syrup
1 small sprig of fresh rosemary
2 tablespoons bourbon or whiskey
fine sea salt
fresh ground black pepper

1. Heat toaster oven to broil.
2. Slice bananas in half lengthwise and arrange in a single layer on the tray.
3. Season with salt and pepper.
4. Brush the bananas with soft butter and maple syrup.
5. Sprinkle with the whole rosemary leaves.
6. Broil for about 3-4 minutes until the bananas are lightly caramelized, finish lightly with whiskey or bourbon.

Mission Figs Wrapped in Bacon

Serves 4

12 figs, peeled
12 bacon slices
freshly ground black pepper

1. Heat toaster oven to Broil.
2. Wrap each fig in a strip of bacon, trimming the bacon as necessary, and secure with a toothpick.
3. Bake for about 8-10 minutes until the bacon is crisp and the figs are tender.
4. Season with black pepper and serve immediately

Goat Cheese Truffles

Serves 4

4 ounces goat cheese, slightly chilled
½ cup plain breadcrumbs
2 tablespoons olive oil
1 teaspoon herbes de Provence
2 teaspoons fresh cracked black pepper
1 teaspoon fine sea salt

1. Heat toaster oven to Broil.
2. Slice goat cheese into 8 pieces and roll each piece into a ball, set aside.
3. In a small mixing bowl, combine the breadcrumbs with olive oil, Herbes de Provence, cracked pepper and salt and mix thoroughly.
4. Roll the goat cheese truffles lightly in the seasoned breadcrumb mixture.
5. Place the truffles on a toaster oven tray and drizzle with olive oil.
6. Broil for 2-3 minutes.

Butterflied Garlic Shrimp

Serves 1

1 small clove garlic, minced
½ small shallot, minced
½ tablespoon parsley, chopped
2 tablespoons butter, softened
6 medium shrimp, peeled and deveined
fine sea salt and freshly ground pepper
1/2 lemon

1. Heat toaster oven to broil. Line the toaster oven tray with foil.
2. Stir together the garlic, shallot, parsley, soft butter, salt, pepper and lemon juice.
3. Lay shrimp on the foil line tray and generously brush each side with garlic butter.
4. Bake for 3-4 minutes, depending on size until the shrimp just turns opaque.
5. Finish with additional fresh squeezed lemon juice. (optional)

Raspberry Clafouti

Serves 2

1 tablespoon butter
¼ cup sugar + more for ramekin
1 large egg
6 tablespoons half and half
1 teaspoon vanilla extract
3 tablespoons all purpose flour
1 cup fresh raspberries
Vanilla ice cream (optional)

1. Heat toaster oven to 400°F. Butter two 3 ½ - inch ramekins and dust with sugar.
2. Whisk egg until frothy and add sugar, half and half and vanilla extract; mix to combine.
3. Add the all purpose flour and whisk very well.
4. Divide the raspberries into the ramekins and pour the batter over the raspberries.
5. Bake for 8 - 10 minutes until golden brown and the middle is set.
6. Serve with a scoop of ice cream. (optional)

Quail Egg and Smoked Salmon Toasts

Serves 2-4

10 quail eggs (in case some break)
8 ¼-inch thick slices brioche, cut into small rectangles
4 ounces smoked salmon, cut into 8 pieces
½ teaspoon cut chives (optional)
Special Equipment: 1-inch cookie cutter, paring knife

1. Preheat toaster oven to 450°F.
2. Make holes in the brioche slices with a small cookie cutter or using a small knife. Place on a foil-lined and greased toaster oven tray.
3. Carefully pierce one end of the quail egg with a sharp paring knife and gently peel away the top. Separate the yolk from the white and place the yolk in the hole of the brioche. Repeat with the remaining quail eggs.
4. Bake for 3 minutes until the brioche is lightly toasted but the yolks should still be runny.
5. Top each toast with a slice of rolled salmon and garnish with chives.

Mustard Crusted Salmon Fillet

Serves 1

1 6-ounce filet of skinless salmon
fine sea salt and freshly ground white pepper
1 teaspoon Dijon mustard
1 tablespoon breadcrumbs
1 teaspoon cut chives
2 tablespoons crème fraiche
½ lemon, juiced

1. Heat toaster oven to broil. Line a toaster oven tray with foil.
2. Season the salmon with salt and pepper and spread the Dijon mustard on top. Sprinkle the breadcrumbs over the mustard and bake for about 5-6 minutes until the salmon just becomes opaque and the crust is toasted.
3. While the salmon is cooking, stir together the chives, crème fraiche and lemon juice and season with salt and pepper. Serve salmon with lemon-chive crème fraiche.

Tomatoes Provençal

Serves 2

2 tomatoes, sliced into thirds
1 ½ teaspoons herbes de Provence
¼ cup olive oil
1 small clove garlic, sliced thin
fine sea salt and freshly ground pepper
fresh basil

1. Heat toaster oven to broil.
2. Arrange the sliced tomatoes on a toaster oven tray, season with herbes de Provence, salt, pepper, and olive oil and garlic
3. Broil for about 4-5 minutes until the tomatoes are tender and a little caramelized.
4. Serve with fresh basil, making sure to pour the excess oil from the tray over the top.

Herb Roasted Chicken Tenders

Serves 2

6-7 ounces chicken tenders
1 tablespoon olive oil
fine sea salt and freshly ground pepper
½ teaspoon herbes de Provence
2 tablespoons Dijon mustard
1 tablespoon honey

1. Heat toaster oven to 450°. Drizzle half of the olive oil over the toaster oven tray.
2. Season chicken with salt, pepper and herbes de Provence.
3. Arrange the chicken in a single layer on the tray and drizzle the remaining olive oil over the seasoned chicken.
4. Bake for 6-7 minutes, until tender.
5. While the chicken is cooking, stir together the Dijon mustard and honey. Serve on the side.

Alternately, serve on skewers as an appetizer or with an arugula salad. Toss together 1 bunch arugula, 1 tsp Balsamic vinegar, 2-3 tsp Olive oil, salt and pepper.

Caramelized Mango with Rum

Serves 2

1 mango
2 tablespoons butter, softened
1 tablespoon brown sugar ¼ cup dark rum
Vanilla ice cream (or a flavor of your choice)

1. Peel the mango and cut into ¾ - inch thick slices.
2. Heat toaster oven to broil. Line the toaster oven tray with foil.
3. Lay mango slices on the tray and brush soft butter evenly over the mango.
4. Sprinkle the brown sugar on top and broil for about 5 minutes or until soft.
5. To serve, place mango slices in shallow bowl, drizzle with rum and top with a scoop of ice cream (to avoid flare up, do not put rum in the toaster oven)

Parmesan Zucchini with Balsamic

Serves 2

1 large zucchini
¼ cup olive oil
fine sea salt and freshly ground white pepper
1 tablespoon chopped parsley
¼ cup fresh grated Parmesan
aged balsamic vinegar

1. Heat the toaster oven to Broil.
2. Line the toaster oven tray with foil and brush with olive oil.
3. Peel a few slices of the zucchini skin off, trim the ends and slice crosswise into very thin slices.
4. Arrange the zucchini slices on the tray, season with salt and pepper, drizzle with olive oil.
5. Bake for 3-4 minutes until just tender.
6. Sprinkle with grated parmesan cheese.
7. Arrange roasted zucchini on a platter. Sprinkle parsley and more parmesan on top and drizzle with a little aged balsamic vinegar. Serve warm.

Broiled Red Snapper Fillet

Serves 1

1 6-ounce skinless filet of red snapper, ¾ -inch thick
1 tablespoon butter
fine sea salt and fresh pepper
1 lemon

1. Set toaster oven to Broil.
2. Line the toaster oven tray with foil and butter the tray.
3. Season the fish on both sides with salt and pepper and brush top with butter. Place on the toaster oven tray and broil for about 5 minutes until the fish just starts to flake.
4. Serve with fresh lemon.