Elite Cuisine

Since Easter is coming up soon, and we are already being bombarded with the traditional chocolate bunny and his cream filled eggs for treats, I thought it would be nice to make a few desserts that are just as good, plus just as decadent so that the coveted chocolatey reward is not omitted completely from the holiday.

Ingredients:

Whenever I am throwing an appetizer party, or any other party for that matter, I always get a few requests for my meatballs.  I used to make these for my family to nibble on during the day at holidays to keep them out of the kitchen while I was making everything else.  They are really easy to make and can be varied to adjust to your tastes.  I use a lot of fresh herbs when preparing mine…nothing beats fresh, plus it makes the taste “pop.”I make mine with a sauce that simmers on the stove, while the meatballs bake.  You can also use regular barbecue sauce, which will save you some extra time.

Ingredients:

• 2 pounds ground beef
• 1/2 cup chopped fresh parsley
• 1/2 cup finely chopped yellow onion
• 1/2 cup finely chopped green bell pepper
• 1 tablespoon of garlic powder
• 1/2 tablespoon seasoning salt
• 1 large egg

Sauce Ingredients:

• 1 cup light brown sugar
• 1 1/2 cup catchup
• 1/2 cup apple cider vinegar
• 1 tablespoon paprika

Directions:

Preheat your oven for 350 degrees.  Mix all of the ingredients for the meatballs together in a large bowl and let the mixture sit for 15-20 minutes to allow the flavors to settle.  Next, pinch off portions of the mixture and roll them into the desired size for the meatball.  Place them about a half an inch apart on an ungreased pan.  Once finished, put them in the oven to bake for 20 minutes. 

Next, heat your brown sugar and catchup together in a medium size saucepan.  Feel free to add other ingredients to the sauce to adjust to your liking.

After the first 20 minutes, turn your meatballs over so they will be able to brown on the other side for another 15 minutes.

Finally, after the meatballs have browned on both sides, place the meatballs into your simmering sauce.  Turn the sauce down to low to keep it warm, but not cooking.  Allow the meatballs to marinate in the sauce for at least 30 minutes.

Try this shot out tonight, once the kiddies are in bed!  The serving below is for one drink, but you can adjust according to your taste.

Ingredients:

Directions:

Since it’s starting to get a little warm outside and the need for warm comfort foods and desserts are waning, I though it would be a good idea to drop an adult dessert on you.  I was first introduced to this treat in my college days, and have adjusted it to fit my taste over the years.  I of course, like it a little stiffer than the average person, so I opt for a little more bourbon than is listed in the ingredient list.  I made these a few nights ago for a “Ladies Night” I had at my house to showcase some of the new cocktails I will be offering at my tasting parties this spring and I got a pretty good reception.  For the best results, I suggest using a high quality black cherry soda like Stewart’s or IBC.  Trust me, it makes all the difference.

Ingredients:

• 2  pints vanilla ice cream , slightly softened
• ¼ cup quality Bourbon , plus
• 2  tablespoons Bourbon
• ½ pint heavy whipping cream
• 1 ½ tablespoons sweet vermouth
• 1  tablespoon sugar
• 1  dash Angostura bitters
• 1  liter cherry soda , chilled (One liter = three 12-ounce bottles)
• maraschino cherry , for garnish(optional)

Directions

• Add ice cream to a blender or food processor. While the machine is running quickly add the bourbon and process until it just combines. Spread the ice cream in a rectangular glass or plastic container with lid and put in freezer until firm enough to scoop, this should take about 20 minutes.
• While the ice cream is freezing, whip heavy cream with vermouth, sugar and bitters until soft peaks form. Refrigerate.
• Fill 4 tall glasses 2/3 of the way with cherry soda. Put a scoop of ice cream into each glass and top with the chilled whipped cream. Place maraschino cherries on top of whipped cream and serve. Enjoy!

Ok…I had no idea today was National Potato Chip Day.  I love chips, so much so that I know I eat them almost everyday.  It’s a sin, but they are literally my favorite.  The hotter the better.  So, when I got this piece of information, I decided to make a batch of chips…or at least try my hand at making a batch of chips.  What I made actually turned out pretty good, and gave me a few ideas for new chip recipes…sea salt and vinegar, ranch, maybe even sweet potato chips with brown sugar.  Who knows?  Anyway, this is my rendition of jalapeno potato chips.  I baked them so they are not dripping in oil, but they are jalapeno-ish so be careful.

Ingredients
5 Russett or Yukon Gold Potatoes
3 jalapenos
3-5 Tbls Extra Virgin Olive Oil
Salt and Pepper

Directions:

Scrub your potatoes under running water. It’s up to you if you want to peel them or not.  I leave my skin on to give it a crunchy texture.

Slice the potatoes into the thickness you desire.  I used a mandolin to get them to “potato chip thickness.”

Place potatoes in a large Ziploc bag.

Add the three sliced jalapenos, seeds included. Sprinkle with salt and pepper to taste and add Extra Virgin Olive Oil to thinly coat, around 4 Tablespoons.

Let this mixture rest for about 15 minutes.   If you want them hotter, leave them in for about 10 minutes longer.

Preheat the oven to 375. Line two baking sheets with foil and lightly coat with cooking spray. Pour the potatoes into a colander to strain any excess oil.

Bake the potatoes for about 45 minutes and switch the bottom and top pans about half way through. You may have to adjust the temperature or baking time, depending on how the potatoes are cooking.

Bam! (or is that catch phrase taken already lol?) Anyway, there you go baked jalapeno chips.  Too good to be true, but not really though.  Get some water and dig in!

Method

1 In a very large bowl, whisk together the olive oil and garlic. Let sit for half an hour.

2 While the oil is sitting, make the croutons. Spread the baguette slices out over a baking sheet (may need to do in batches), lined with parchment paper or Silpat. Brush or spray with olive oil (or melted butter, or if you want garlicky croutons, dip pastry brush in the garlic infused oil you have sitting in step 1). Broil for a couple of minutes until the tops are lightly browned. (Note: do not walk away, these can easily go from browned to burnt.) Remove and let cool.

The steps up until this point can be made ahead.

3 Add eggs to the oil garlic mixture. Whisk until creamy. Add salt and pepper and 1/4 cup of lemon juice. Whisk in half of the Parmesan cheese. Taste, add more lemon juice to taste. The lemon should give an edge to the dressing, but not overwhelm it.

4 Using your hands, tear off chunks of lettuce from the heads of lettuce (do not use a knife to cut). Add to the oil mixture and toss until coated. Add the rest of the Parmesan cheese, toss.

5 Coarsely chop the toasted bread and add (with the crumbs from the chopping) to the salad. Toss. Serve immediately.

Serves 4-6 for a main course or up to 8-12 for a side salad.