1 egg
1/3 c. olive oil
2/3 c. milk
1 1/2 c. tapioca flour
1/2 c. cheese, grated or crumbled (we use queso fresco)
1 t. salt
- preheat oven to 400 degrees
- place the egg, milk, and oil into a blender
- add the flour, cheese and salt
- process until smooth
- spray a metal mini muffin pan with non stick spray
- fill mini muffins most of the way full
- bake about 15 minutes or until puffed and golden brown.
*Note: tapioca flour is also known as manioc starch. it looks like corn starch. can be found in asian and latin american grocery stores
** The rolls don't keep very well, so bake them no more than a few hours before you'll be serving them. The batter itself on the otherhand, can be kept in the fridge for several days. Just make sure you stir it well or put it back in the blender before filling and baking.
Thai Curried Zucchini Soup (makes about six cups)
1 T butter
1 medium onion
1 clove of garlic
1 medium carrot
1 pound zucchini
1 granny smith apple, peeled
1 1/4 t. curry powder
1 t. thai red curry paste
2-3 c. chicken or vegetable stock
1 c. heavy cream or half & half
salt and white pepper
- Roughly chop onion, garlic, carrot, zucchini and apple
- Melt butter in a medium sauce pan over medium heat and saute onion, garlic, carrot, zucchini and apple until they begin to soften, about 7 minutes
- Add curry powder, curry paste and a pinch of salt. Saute 3-5 minutes
- Add 2 c. of stock and bring to a boil
- Reduce heat and simmer for 20 minutes
- Remove from heat and puree in batches, taking care not to overfill the blender
- Strain soup and return to the saucepan
- Add heavy cream and warm to serving tempurature.
- Adjust consistency with additional stock if necessary
- Reseason as needed with salt and white pepper
Tzatziki Dressing (makes about two cups)
12 oz. fat free yogurt
1/2 european cucumber, peeled and seeded
1 t garlic
4 t. mint
5 t. red wine vinegar
2 t. kosher salt
3/8 t. white pepper
2 t. sugar
3 T extra virgin olive oil
- coursely grate cucumber and ring out as much liquid as possible. discard liquid or set aside for another use
- combine grated cucumber with remaining ingredients and mix well
Jerk Chicken Rub
1 c. roughly chopped scallion
1 T lime juice
1 T soy
1 T dark rum
1/2 large habanero (or more to taste)
1 t allspice
1 1/2 t dry mustard
1 bay leaf (stem removed)
1 garlic clove
1 1/2 t salt
1 1/2 t sugar
3/4 t dry thyme
1/2 t cinnamon
2 - 1/4 in. slices of ginger
- Place all ingredients in blender and process until smooth
- Rub chicken. Let sit overnight before cooking
Pollo alla Brasa Rub
1 T kosher salt
1/4 c. fresh mint
6 garlic cloves
1 T black pepper
1 T cumin
1 T sugar
2 t smoked paprika
2 t dry oregano
3/4 t minced habanero
2 t lime zest
1/4 c. lime juice
3 T olive oil
- Place all ingredients in a blender and process until smooth
- Rub on chicken and let sit refrigerated for 6 - 24 hours
*be sure to get the rub under the skin of the chicken as well
*we use a very high quality chicken which we also brine
*we split our chickens in half before cooking, but you could certainly leave them whole
*let me know if you have any other questions :)
Gianduia Mousse Cake
9 ounces high quality bittersweet chocolate
7 ounces high quality milk chocolate
1 cup Nutella
3/4 cup unsweetened hazelnut butter (may be available in gourmet shops, I've included a recipe as well)
6 large eggs
1/2 cup granulated sugar
1 cup well-chilled heavy cream
- Preheat oven to 350° F and butter a 10-inch springform pan. Wrap bottom and side of pan with a double layer of heavy-duty foil to waterproof.
- Chop chocolates into small pieces and melt in a double boiler, stirring until smooth.
- Remove from heat and stir in Nutella and hazelnut butter until combined well.
- In a large bowl of a standing electric mixer beat eggs until frothy, about 1 minute. Gradually add sugar, beating mixture at high speed until thick and pale and it holds a slowly dissolving ribbon when beaters are lifted, about 4 minutes.
- Pour chocolate mixture into egg mixture and stir until combined well.
- In a chilled bowl beat cream until it holds soft peaks and fold into batter gently but thoroughly.
- Pour batter into springform pan and put springform pan in a roasting pan. Add enough hot water to the roasting pan to reach halfway up side of springform pan. Bake cake in middle of oven 1 hour and 10 minutes.
- Turn off oven and let cake stand in oven 40 minutes.
- Remove springform pan from water and cool cake in pan on a rack 30 minutes. Remove side of pan from cake. Let cake cool completely before serving.
- Room temperature cake will have a mousse like texture. Refrigerated, it will be more like fudge.
- Serve cake with whipped cream.
Hazelnut Butter
1 1/2 c. hazelnuts
3 T. vegetable oil
- Preheat oven to 350° F.
- In a baking pan toast hazelnuts in one layer in middle of oven 10 to 15 minutes, or until lightly colored and skins are blistered.
- Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins.
- In a food processor grind hazelnuts into a fine paste. Add oil and pulse until well combined.
Lobster Fried Rice (serves two to four)
2 ea. lobster tails (6-7 oz. each)
2 T vegetable oil
1 T garlic
1 T ginger
1 oz lap cheong (chinese dry cured sausage)
1 egg
4 oz carrot
3 oz bok choy
3 oz baby corn
2 oz bean sprouts
2 oz haricot vert (french green beans)
2 c. cooked jasmine rice
2-4 T soy sauce
1 T sugar
2 T scallion
radish sprouts and kecap manis (sweet soy) for garnish
- Heat the oil, garlic, ginger, and sausage in a medium to large saute pan over medium-high heat.
- When the garlic just begins to brown, add the diced lobster tail. Moving the pan briskly, cook until the outsides of all of the pieces of lobster are opaque.
- Add the beaten egg and as soon as it sets add the carrot, bok choy, bean sprouts, and haricot vert
- Keeping the pan moving, cook the vegetable until they begin to lose their raw appearance and take on a bit of a sheen.
- Add the rice and toss thoroughly, breaking up any rice that clumps together with the back of a spoon or spatula
- Combine the sugar and soy sauce and add to the saute pan. Increase the heat to high and toss to distribute evenly.
- Once everything is combined and the rice is heated through, stop stirring and let the pan sit over the heat for a moment, in order for a slight crust of caramelized rice to form on the bottom of the pan.
- Remove the pan from the heat and transfer the contents to a serving platter or individual plates, making sure to scrape the bits of toasted rice from the pan.
- Garnish with radish sprouts and a drizzle of kecap manis if desired. Serve immediatly
