Recipe by Food & Beverage Director Scott Howes
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Peppermint Slope
Ingredients:
|
 |
| 3/4 oz. |
Coffee Liqueur |
| 1 1/2 T |
Hot Chocolate Mix |
| 1 oz. |
Peppermint Liqueur
Hot Water (to fill)
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In a large mug combine Coffee Liqueur, Hot Chocolate Mix, Peppermint Liqueur and Hot Water. Top with whipped cream.
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Mint Cooler
Ingredients:
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| 3/4 oz. |
Green Créme de Menthe |
| 3/4 oz. |
White Créme de Cacao |
| 1 1/2 oz. |
Ice Cream |
| Splash |
Cream
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Blend all ingredients, pour into a large glass and top with whipped cream.
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Raspberry Mocha’tini
Ingredients:
|
| 1 shot |
Espresso |
| 1 1/2 shots |
Raspberry Vodka |
| 3/4 shot |
Dark Créme de Cacao |
| 3/4 shot |
Raspberry Liqueur |
| Splash |
Cream
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Shake all ingredients with ice and strain into a martini glass.
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Navan Cider
Ingredients:
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| 1 1/2 oz. |
Navan Liquor (vanilla infused cognac) |
| 1 packet |
Cider Mix
Hot Water (to fill)
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In a large mug combine Navan liquor, cider mix and hot water.
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Hazel Nut Joy
Ingredients:
· 1 oz Malibu Rum
· 1oz Frangelico Liquor
· 1 cup hot chocolate (see recipe below)
· Dollop of whip cream
· Pinch of dried coconut and crushed hazelnut (optional)
Preparation:
In a decorative mug combine the hot chocolate, rum, and liquor and stir well. Top with whip cream and sprinkle with crushed hazelnut and coconut.
Mandarin Hot Chocolate
Ingredients:
· 1 ½ oz Absolute Mandarin
· 1 cup hot chocolate (see recipe below)
· Dollop of whip cream
· Pinch of dried coconut and crushed hazelnut (optional)
Preparation:
In a decorative mug combine hot chocolate, Absolute Mandarin and top with whip cream. Garnish with chocolate shavings and orange zest.
Hot Chocolate Recipe
Ingredients:
· 6 tbs unsweetened cocoa powder
· 4 tbs sugar
· 2 1/2 cups milk
· 2 1/2 cups half and half (light cream)
· 1/2 tsp vanilla
Preparation:
Add sugar and cocoa to milk and heat in a saucepan until dissolved. Add the cream and vanilla. Heat until almost boiling. Mix well.
Pearfection Martini
Ingredients:
· 1 ½ oz Absolute Pear Vodka
· 3 oz Ocean Spray White Cranberry Juice
· ¼ oz simple syrup
Preparation:
Pour over ice, shake and strain into chilled martini glass. Garnish with slice of pear on edge of glass.
Raspberry Sparkle Martini
Ingredients:
· 2 oz Stoli Raspberry Vodka
· 1 oz cranberry Juice
· 1 oz orange juice
· 2 slices of orange
· Champagne
Preparation:
Combine and muddle all ingredients except champagne. Strain into a chilled martini glass and top with champagne. Garnish with cranberries, or raspberries or a twist from the remaining orange
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Grilled Pork loin with Stone Fruit Chutney
This hearty dish has been a holiday tradition in our family for many years and is a wonderful icebreaker on a cold winter's eve. Compliments of Chef Eric Myrick – Redmond Coho Cafe
Serves 4 with enough chutney for 8
8 pcs. Marinated pork loin
16 oz Wild Turkey chutney
4 teaspoons chiffonade mint
For the marinated pork:
Purchase a center cut boneless pork loin and slice off eight 5 oz pieces. Pound each piece slightly with a metal mallet to about 1/4 inch thick, then marinate for 4 hours. You can use this marinade twice.
Marinade:
2 cups brown sugar
2 cups Wild Turkey (you can substitute a less expensive bourbon if you like)
2 ½ Tablespoons soy sauce
2 ½ Tablespoons Worcestershire sauce
3 cups canola oil
1 Tablespoon Coleman’s dried mustard
3 Tablespoons apple cider vinegar
2 ½ Tablespoons fresh lemon juice
¼ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon cumin
Combine all ingredients well, then pour over pork pieces and refrigerate for at least 4 hours.
For the chutney:
2 cups 50%-50% apple juice-water mix
¾ # Dried apricots cut into 1/3
6 oz Dried Bing cherries
6 oz Dried cranberries
2 oz unsalted butter
3 oz small diced sweet onion
1 Tablespoon fresh minced ginger
1 ea cinnamon stick
¼ teaspoon ground cloves
1 cup Wild Turkey
1 cup corn syrup
¾ teaspoon crushed red chili flake
1 Tablespoon fresh chopped mint
2 Tablespoons arrowroot (mixed with water to make slurry)
Preparation:
Soak all the dried fruits in apple juice for 30 minutes, strain and reserve liquid. Melt butter in sauce pan and sauté onions on high heat for 30 seconds; add ginger, fruits, cinnamon and cloves, and stir for 3 minutes.
Note: this next step requires open flame in the pan. Always Use Caution with Flammable Liquids!
Deglaze with ½ cup of bourbon. (if using a gas range, pull pan away from flame before pouring in bourbon, the heat from the pan should ignite the alcohol, if using electric range use a long lighting utensil to ignite. Let flame burn off to cook out the alcohol.
Pour in ½ reserved liquid and reduce by 90%. Add in the corn syrup and remaining whiskey (a pleasant surprise), chili flakes and mint, simmer for 5 minutes. Stir in arrowroot to thicken, use remaining apple-water liquid to thin out if you want to or keep thick and chunky.
To serve:
Grill the pork loin chops on an out door grill to 145 degrees (do not over cook they can get dry, remember they are thin and contain a lot of sugar so a medium to low heat is recommended).
Place two heaping table spoons of chutney on a platter, place two pork loin slices on top and slightly to the side and garnish with a fresh chiffonade of mint. Serve with your favorite mashed potato recipe.
Happy holidays from Eric Myrick - Redmond Coho Cafe Chef.
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Roasted Duck Salad
This sweet and savory starter salad is sure to be a hit at your holiday table. This recipe makes four good size salads, with some roasted duck left over for snacking. Compliments of Chef Eric Myrick.
Ingredients:
10 oz mixed field greens
4 ½ fluid oz raspberry vinaigrette
2 oz crumbled gorgonzola
12 oz pulled roasted duck meat
4 ea unsweetened crepe shells (optional)
½ oz cream cheese
2 oz toasted and rough chopped hazelnuts
8 Tablespoons dried cranberries
For the roasted duck:
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From any grocery store purchase one whole duckling. Thaw completely in your refrigerator: This may take a full day or two to thaw so plan ahead.
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Preheat the oven to 375°F.
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Remove any excess fat from the neck and body cavities.
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Rinse duck, inside and out, under cold water and pat dry with a paper towel.
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With a small pairing knife pierce skin (not meat) with holes about 1inch apart.
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Rub Kosher salt, pepper, dried rosemary and thyme onto the skin of the duck inside and out.
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Place duck on a roasting rack in a deep roasting pan, breast side up.
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Pour 2 cups of boiling water over the duck and place into the preheated oven.
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Roast the duck for approximately 1 ½ -2 hours turning the duck over every half hour.
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The skin should be crispy golden brown and the meat temperature at the thickest part of the thigh should be 165 degrees.
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Pull duck from oven and let rest for 30 minutes, then place in refrigerator until cool enough to handle. (The meat is a lot easier to remove from the bones while warm.)
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Discard all skin and pull meat from bones in 1 ½" long by ½" wide pieces. Just large enough for a good size bite.
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Cover meat and place in refrigerator.
For the vinaigrette:
Ingredients:
1 cup raspberry vinegar
1 Tablespoon chopped shallot
1 fluid oz Dijon mustard
1 Tablespoon kosher salt
¼ teaspoon white pepper
3 cups canola oil
Place all ingredients together in either a blender or bowl and whisk by hand or use a hand held emersion blender and combine well to emulsify. This will make enough for 8 salads.
Flair! Crepe Shell Bowls
This step is purely for presentation and is not a required component of this recipe. However it makes a stunning presentation if you are entertaining guests
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You can purchase crepe shells in grocery stores in the freezer section or make your own from your favorite recipe.
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In a narrow deep pot or small deep fryer preheat 4-6 cups of canola oil to 360 degrees. Oil should be at least 4 inches deep.
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Place your pre-cooked crepe shell flat in the hot oil, use a small 2 oz ladle and push down in the center of the shell to form a cup or basket shape.
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Let fry until golden brown, then place on paper towel and let cool.
Now put it all together:
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Salad Mix: Place field greens, vinaigrette, gorgonzola, and duck meat in a bowl and toss to coat.
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On a decorative plate place a small pinch of crème cheese towards the side of the plate. Lay the crepe shell bowl on its side using the cream cheese to hold it in place.
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Divide your salad mix into 4 parts and fill crepe bowls with the salad cascading out of the shell onto the plate.
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Sprinkle with the toasted hazelnuts and dried cranberries.
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If you did not use the Crepe bowls:
a. Divide salad mix into four decorative bowls and garnish with hazelnuts and dried cranberries.
Happy holidays from Eric Myrick - Redmond Coho Cafe Chef.
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Poached Rock Shrimp with Sweet Herb Vinaigrette
This is a fun, light and refreshing appetizer dish for 4.
Recipe by Chef Bruce Nacion
Ingrediants
12 oz. Rock Shrimp (poached)
1 ea. Pink Grapefruit (cut fruit sections from pith)
1 ea. Large green tart apple
(Core and slice into 1/8inch slices)
(Put in cup of water with 2 tbls of lemon juice to prevent from browning)
4 ea. Mint sprigs
Poaching Liquid
4 cups Water
2 oz. Cilantro (chopped)
2 oz. Allspice (whole)
1 tsp Cloves (whole)
2 oz. Kosher salt
Combine all ingredients in a pot and bring to a boil. Reduce head and simmer for 1 minutes. Bring back to a boil and add prawns.
Poach for 6o seconds. Drain and place in refrigerator to cool.
Vinaigrette Dressing
2 oz Orange juice
6 oz. Olive oil
2 oz. Lemon Juice
1 tbsp Honey
1tbsp Kosher salt
½ tsp White Pepper
1tbsp Cilantro (chopped)
1 tbsp Basil (sliced thin long strips)
1 tbsp Mint (sliced thin long strips)
½ tsp Li Hing Powder
(Found in Asian specialty stores like Uwajimaya)
(Can do with out but recipe is exceptional with)
Combine all ingredients and whisk vigorously until emulsified.
Construction:
Presentation makes cooking fun and makes a really good dish great. Follow these directions for a fabulous presentation.
Combine poached prawns, Grapefruit segments and 4 oz. dressing in a bowl and toss to coat.
Now comes the fun part, on a small colorful plate, place one apple slice in the center. Place 3 pieces of shrimp on apple slice and top the shrimp with 3 grapefruit segments. Drizzle a little dressing over the grapefruit and shrimp. Then repeat the process with another apple slice, shrimp and grapefruit. Drizzle about a tablespoon of dressing over top of apple slice with a few drops on the plate. Top with mint sprig. Then end result should be a beautiful double layered round tower on a colorful plate. Makes 4 towers.
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Prawn Kebob with Asian Citrus Glaze
This is an outdoor grill dish for two.
Recipe by Chef Bruce Nacion
Kabob
1 ea. Roma tomato (cut into 4 wedges)
1 ea. Zucchini (cut into 1 inch thick slices)
12 ea. Jumbo Prawns
(Size=16-20 per pound)
(Peal and devien but leave tails on)
1 ea. Orange (cut into 8 even wedges)
1 ea. Red onion (cut into 8 even wedges)
¼ cup Cilantro
Asian Citrus Glaze
3 oz. Soy sauce (low sodium)
2 oz. Orange Juice (fresh squeezed)
2 oz. Lime Juice, (fresh squeezed)
1 tbsp Honey
1 tbsp Ginger (fresh minced)
2 oz. Corn Starch
(mix together in bowl with 1 oz. water)
Recipe
Skewer on each 12 inch bamboo skewer in this order – 1 tomato wedge, 1 prawn, 1 zucchini slice, 1 prawn, 1 orange wedge, 1 prawn, 1 onion wedge – for a total of 4 Kabobs.
Brush kabobs with glaze and place on your outdoor grill over medium heat. Turn fairly often and brush with glaze. You want the glaze to caramelize but not burn. Cook all sides until prawns are cooked through (slightly firm to the touch – do not overcook)
Baste kabob with remaining glaze, place on colorful plate over Asian sticky rice and sprinkle with cilantro. Serve immediately.
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Pancetta Wrapped Basil Prawns
As an appetizer this is perfect for 2 people.
Recipe by Food & Beverage Director Scott Howes
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| 6 ea |
Thinly sliced Pancetta (Pancetta is cured Italian bacon, not smoked)
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| 6 ea |
Large Basil Leaves
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| 6 ea |
Jumbo prawns (buy 16-20 per pound prawns, peel & de-vein but leave tails on)
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Purchase 6" bamboo skewers from the store. Skewer each prawn from the head just through to the tail (so it looks like a Popsicle with a tail). Have your butcher thinly slice the Pancetta (about 1/16th of an inch thick). Lay the pancetta out on a baking sheet and pop it in a 300° oven for about 2 minutes, just to warm it up.
Wrap a basil leaf around each prawn and roll up tightly with a piece of Pancetta, covering the entire prawn and basil leaf. After you have finish all the skewers place them in the refrigerator for about 15 minutes to set. The warm fats of the Pancetta once cooled will act as it own glue to hold it together.
Get your grill good and hot and wipe it with a bit of vegetable oil to help the prawns
not to stick. Cook both sides until golden brown and crispy.
Pull 'em off and enjoy.
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Pad Thai with Prawns
This is a nice dinner for 2.
Recipe by Food & Beverage Director Scott Howes
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| ¼ cup |
Peanut Oil
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| ¾ tsp |
Minced Garlic
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| ¼ lb |
Fried Tofu-diced into ½" cubes
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| 12 ea |
Jumbo Prawns (buy 16-20 per pound prawns, peel & de-vein)
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| 1 ea |
Whole Egg
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| ½ lb |
Pad Thai Noodles (it's a wide rice noodle) soaked in cool water for an hour to blanch
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| ¼ tsp |
Crushed Red Pepper
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| 4½ T |
Minced Roasted Peanuts (divide into 2 portions)
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| ¼ Lb |
Bean Sprouts (divide into 2 portions)
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| 3 ea |
Scallions cut into 2" pieces
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| 2 T |
Diced Red Bell Pepper
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| 1½ T |
Rough Chopped Cilantro Leaves
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| 2 ea |
Fresh Lime Wedges
The Sauce (mix together in advance to dissolve the sugar)
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| 3 Tb |
Thai Fish Sauce (don’t get it on your hands before dinner, you'll regret the smell)
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| 2 Tb |
Lime Juice
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| 2 Tb |
Sugar
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| ¾ tsp |
Tamarind Concentrate (find it in finer grocery stores in the ethnic aisle)
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| 3 Tb |
Water |
The key to making this dish is to have everything prepared in advance. The process of cooking in a wok goes very fast and you will have little time in between steps. I like to lay each ingredient out on a large plate, or little condiment dishes, so they are readily available.
Begin by heating your wok; add the peanut oil around the edge to let it flow down to the center. Just as it begins to smoke add the prawns, garlic and tofu and stir fry for about 1 minute until the prawns are pink. Crack the egg into the middle of the wok and scramble lightly for 20 seconds. Add the rice noodles and crushed red pepper and stir fry for 20 seconds then add your sauce, ½ of the peanuts, ½ of the bean sprouts and the scallions and stir fry for about 1 minute.
Turn off the heat and pull out the Pad Thai, dividing it onto 2 plates evenly (pull some of the prawns to the top; it helps make a better presentation). Sprinkle the remaining peanuts & bean sprouts and the red bell pepper and cilantro over the top of the entire dish. Squeeze the lime wedges over the top of the entire dish; this adds that last touch of citrus pop!
This dish may seem a bit intimidating, but it’s well worth trying. It’s a personal favorite!
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Roasted Prawns with Garlic Butter
A great dish for larger groups; the prawns can be prepared well in advance. This recipe will serve 8 people.
Recipe by Food & Beverage Director Scott Howes
The Compound Butter
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| ¾ lb |
Butter
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| 3 Tb |
Minced Garlic
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| 2 ½ tsp |
Minced Shallots
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| 1 Tb |
Minced Italian Parsley
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| 2 ½ tsp |
Kosher Salt
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| 32 ea |
Jumbo Prawns (buy U-15 Prawns, these are the big guys) |
Soften the butter to room temperature, then place it in your stand mixer and whip until light. Fold in the remaining ingredients and blend to incorporate. Set aside at room temperature.
Now take each prawn and split it down the back all the way through the tail and remove the vein, leaving the shell in tact. Pull the meat from the shell starting at the head of the prawn, but leave the tail meat connected. Lay the meat back in the shell and set the prawn in a large baking dish (they should lay pretty flat at this point). Continue until all the prawns are done.
Now spread about a tablespoon of the compound butter evenly over each prawn. It helps if the butter is very soft, but not melted. At this point you can refrigerate them for up to 24 hours if you’re preparing ahead. When ready place the prepared prawns in a 350° oven and bake for 5-8 minutes until the prawns are just cooked. A nicely cooked prawn is one that is just past the opaque stage, you won’t see any translucent meat and very little curling of the shell.
These prawns are very versatile, so serve them with your favorite side dishes. I would recommend you favorite rice dish or even a traditional pasta Alfredo and the freshest seasonal vegetables.
Bon Appetite!
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Cashew Crusted Halibut
This is a nice dinner for 4.
Recipe by Food & Beverage Director Scott Howes
1/2 Lb Roasted Unsalted Cashews
2 Tb Minced Lemon Zest
3 cups Panko (Japanese Bread Crumbs)
2 cups Buttermilk
1/4 cup Flour
3/4 tsp Lawry’s Seasoning Salt
4 ea 1/3 Lb Halibut filets
1 fl oz Canola Oil
1 fl oz Clarified Butter
2 Tb Lemon Zest, long strands
2 Tb Chopped Roasted Unsalted Cashews
2 Tb Rough Chopped Italian Parsley
The key to this dish is to bread the Halibut in advance; it helps speed up the final
cooking if you have guests.
Begin by chopping the cashews into 1/8" pieces (you don’t want to see big
chunks of cashew when you bread the fish), then blend together with the minced
lemon zest and Panko until well incorporated. Set this mixture aside.
Mix the buttermilk, flour and seasoning salt together until smooth.
Now take your individual fish filets and dip them one at a time in the buttermilk
batter and drain off the excess. Lay the battered fish in the breading and coat all
surfaces by pressing firmly to insure it sticks. Place the breaded fish on a cookie
sheet uncovered in the refrigerator until needed. Try not to do this more than
about 6 hours ahead or breading will become wet.
Now when you’re ready place a large sauté pan, or electric frying pan on
medium-high heat (about 375°), add the cooing oil. When the oil starts to ripple
add the breaded fish filets and cook on both sides until it’s about 130° internal
temperature and golden brown. Place the fish on your plate and drizzle with the
clarified butter and top each one with a pinch of the fresh lemon zest strands,
chopped roasted cashews and Italian parsley.
Serve it with your favorite rice dish and some grilled asparagus, It’s a personal
favorite of many Arnies guests!
Grilled Halibut with Mushrooms & Arugula
This is a nice light dish for 2 people, or you can serve it with mashed potatoes to
make it a bit heartier. Many people love the combination of the peppery flavor
of the Arugula and fresh Chanterelle mushrooms in this dish.
Recipe by Food & Beverage Director Scott Howes
2 ea 1/3 Lb Halibut Filets
1 Tb Olive Oil
To taste Kosher Salt & Ground Pepper
2 fl oz Olive Oil
1 Tb Unsalted Butter
2 oz wt Thinly Sliced Shallot
1/3 Lb Sliced Mushrooms (choose your favorite or a blend of several)
Chanterelles recommended
1/2 cup Fish Stock (clam juice may be substituted in a pinch)
1 fl oz Lemon Juice
1/4 Lb 1" large diced Roma Tomato
1/8 Lb Fresh Arugula, use baby if you can find it
4 Tb Chilled Unsalted Butter
To taste Kosher Salt & Ground Pepper
Preheat your grill or BBQ and oil the grates with and clean towel and some
cooking oil (this will help you to have the nice grill marks on your fish). When
it’s hot, baste your fish filets with the 1 Tb of olive oil and season them with the
salt & pepper to your taste. Cook the fish filets, flipping them about half way
through, to 120° internal temperature. Place them on an oven proof plate in your
oven on low temperature to hold while you make the rest of the dish.
Heat a sauté pan over medium-high heat, add the remaining olive oil and butter
and heat it until it foams. Add the shallots and sauté for about 15 seconds just to
soften, then add the sliced mushrooms and sauté them until nicely browned.
Deglaze the pan with the fish stock and lemon juice, then quickly add the
tomatoes and Arugula. When the Arugula wilts, give the pan a toss, turn off the
heat and add the remaining butter and incorporate it into the stock to form a light
sauce.
Place the pre cooked Halibut filets on two plates and top with the sauce and
vegetables dividing them equally over the top. Serve immediately.
Bon Appetite!
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