Pub Style Shepherd’s Pie

Yield: 6 Servings
Level: Intermediate

Time

Total: 1 hour 30 minutes
Prep: 20 minutes
Cook: 30 minutes
Inactive: 40 minutes

Ingredients

Filling

2 Tablespoons Butter
1 Large Onion
2 Medium Carrots
4oz White Mushrooms
1 1/2 Pounds Ground Sirloin (90/10)
Salt
Black Pepper
1 Tablespoon Tomato Paste
5 Tablespoons All-Purpose Flour
1/4 Cup Heavy Cream
1 1/2 Cup Chicken Broth
1 Cup Dry, Dark Stout (Guinness)
2 Tablespoons Soy Sauce
2 Teaspoons Fresh Thyme
1 Cup Peas

Topping

2 1/2 Pounds Russet Potatoes
2 Tablespoons Butter
1/3 Cup Heavy Cream
Salt
Black Pepper

Preparation

Filling

Finely Chop Onion
Peel And Finely Chop Carrot
Finely Chop Mushroom
Mince Thyme

Topping

Chop Potatoes (2" Cubes)
Melt Butter
Bring Heavy Cream To Room Temperature

Directions

Potatoes

Preheat oven to 375° F (190° C).
Place potatoes in large pan full of cold water over medium-high heat.
Cover and bring to a boil.
Reduce heat to low and cook potatoes until fork-tender, about 20 minutes.
Drain, return to pan, and cover.

Vegetables

Melt butter in large cast iron skillet over medium-high heat.
Add onions, carrots, mushrooms, and a pinch of salt.
Cook, stirring frequently, until vegetables are starting to brown, about 7 minutes.
Remove to small bowl and set aside.

Filling

Add ground beef to large pan along with 1 teaspoon of salt and 1/2 teaspoon black pepper.
Cook until completely browned on all sides.
Drain as much grease as possible.
Add vegetables to pan with beef.
Add tomato paste and flour.
Coat beef and vegetables completely.
Cook over medium heat for 2 minutes to brown tomato paste and flour.
Slowly pour in dry stout and chicken broth.
Reduce heat to low and cook until liquids thicken and start to bubble.
Carefully stir in soy sauce, thyme, and peas.

Potato Topping

Warm 1/3 cup heavy cream and 2 tablespoons butter.
Add warm mixture to cooked potatoes.
Mash potatoes until smooth.
Season with salt and black pepper.

Final Steps

Pour filling into 9x13 pan.
Spread mashed potatoes evenly over filling.
Place pan into oven and bake for about 40 minutes, until potatoes are browned and filing is bubbly.

01 January 0001

Pumpkin Ale Chili

Yield: 6 Servings
Level: Easy

Time

Total: 3 hours 25 minutes
Prep: 10 minutes
Cook: 45 minutes
Inactive: 2 hours 30 minutes

Ingredients

4 Pounds Pork Shoulder
24oz Pumpkin Ale
1 1/2 Cans Pumpkin Puree
28oz Crushed Tomatoes
1 Can Red Kidney Beans
1 Can Black Beans
1 Large Yellow Onion
5 Cloves Garlic
1 Poblano Pepper
2 Serrano Peppers
3 Chipotle Peppers
1/3 Cup Fresh Ground Chili Powder
4 Tablespoons Mexican Oregano
1 Tablespoon Pumpkin Spice
1oz Bakers Chocolate
Salt
Black Pepper
Pinch Crushed Red Pepper Flakes
Pinch Cayenne
Flour For Dusting

Preparation

Trim And Cube Pork (1/2" Cubes)
Rinse And Drain Kidney Beans
Rinse And Drain Black Beans
Dice Yellow Onion
Mince Garlic
Stem, Seed, And Dice Poblano Peppers
Stem, Seed, And Dice Serrano Peppers
Dice Chipotle Peppers, Retain Adobo Sauce
Finely Chop Bakers Chocolate

Directions

Pork

Heat oil in large dutch oven over medium high heat.
Dust pork with flour.
Toss pork into dutch oven and brown in batches.
Drain fat from dutch oven.
Add beer, 1 teaspoon mexican oregano, chili powder, and chipotle peppers with abodo sauce.
Simmer for 30 minutes.

Peppers And Onions

Add poblano, serrano, garlic, onion, and crushed red pepper flakes to a skillet over medium high heat.
Season with salt and black pepper.
Cook for 7 to 8 minutes, until soft.
Add tomatoes and pumpkin puree.
Cook for 5 to 6 minutes.

Combine And Simmer

Add vegetable mixture into pork.
Add remaining mexican oregano.
Simmer for 2 hours.

Final Steps

Add in kidney beans, black beans, pumpkin spice, 1/2oz bakers chocolate.
Cook for 15 minutes.
Serve immediately.

01 January 0001

Ratatouille

Yield: 4 Servings
Level: Easy

Time

Total: 45 minutes
Prep: 20 minutes
Cook: 25 minutes
Inactive: 0 minutes

Ingredients

1/4 Cup Olive Oil
1 1/2 Cups Yellow Onion
1 Teaspoon Garlic
2 Cups Eggplant
1/2 Teaspoon Fresh Thyme
1 Cup Green Bell Pepper
1 Cup Red Bell Pepper
1 Cup Zucchini Squash
1 Cup Yellow Squash
1 1/2 Cups Tomatoes
1 Tablespoon Fresh Basil
1 Tablespoon Fresh Parsley
Black Pepper
Salt

Preparation

Small Dice Yellow Onion
Medium Dice Eggplant
Dice Green Bell Pepper
Dice Red Bell Pepper
Dice Zucchini Squash
Dice Yellow Squash
Peel, Seed, And Chop Tomatoes
Thinly Slice Basil
Chop Parsley

Directions

Heat a large 12 inch saute pan over medium heat and add olive oil.
Once hot, add onions and garlic.
Cook, stirring occasionally, until onions are wilted and lightly caramelized, 5 to 7 minutes.
Add eggplant and thyme, cook 5 minutes.
Add green peppers, red peppers, zucchini squash, and yellow squash, cook additional 5 minutes.
Add tomatoes, basil, parsley.
Add salt and pepper to taste, cook 5 minutes.
Stir well and serve room temperature or hot.

01 January 0001

Red Rocker Margarita Chicken

Yield: 4 Servings
Level: Easy

Time

Total: 3 hours 30 minutes
Prep: 0 minutes
Cook: 20 minutes
Inactive: 3 hours 10 minutes

Ingredients

2 Jalapenos
3 Tablespoons Fresh Cilantro Leaves
4 Tablespoons Tequila (Cabo Wabo Reposado)
1 Tablespoon Garlic
1 Teaspoon Red Chili Flakes
1 Teaspoon Ground Cumin
1 Tablespoon Dried Oregano
2 Limes
2 Teaspoons Salt
4 Boneless Skinless Chicken Breasts
2 Red Bell Peppers
1 Cup All Purpose Flour
1 Teaspoon Granulated Garlic
2 Cups Canola Oil
4 Kaiser Rolls
4 Tablespoons Mayonnaise
1/4 Green Cabbage
1/4 Red Onion
4oz Sliced Provolone Cheese

Preparation

Thinly Slice Jalapenos
Mince Garlic
Juice Limes
Roast, Skin, Seed, Julienne Red Bell Peppers
Thinly Slice Cabbage
Thinly Slice Onion

Directions

In a medium mixing bowl add jalapenos, cilantro, tequila, garlic, red chili flakes, cumin, oregano, lime juice, 1 teaspoon salt.
Add chicken breasts and red bell peppers to a resealable gallon bag and pour in marinade.
Let marinate in refrigerator for 4 to 8 hours.
In a small mixing bowl add flour, 1 teaspoon salt, and granulated garlic.
Heat canola oil to 350° F (175° C).
Remove bell peppers and jalapenos from marinade and dredge in flour, fry until crispy in canola oil.
When done drain on paper towels.
Heat grill to high.
Remove chicken from marinade and place on the grill.
Cook chicken thoroughly on both sides, remove from heat and cover.
Let sit for 5 minutes before slicing or shredding.
Lightly toast rolls.
Spread mayonnaise evenly among the rolls, then stack evenly with cabbage, onion, chicken, fried peppers, jalapenos, and cheese.

01 January 0001

Roasted Corn Quesadilla

Yield: 8 Servings
Level: Intermediate

Time

Total: 1 hour 45 minutes
Prep: 20 minutes
Cook: 45 minutes
Inactive: 1 hours

Ingredients

1/4 Cup Chipotle Peppers In Adobo Sauce
1/2 Lime
1 Cup Sour Cream
3 Ears White Corn
2 Tablespoons Olive Oil
1 Jalapeno
1/4 Red Onion
1/2 Cup Black Beans
2 Roma Tomatoes
2 Tablespoons Roasted Red Bell Pepper
1/2 Teaspoon Sea Salt
1/2 Teaspoon Black Pepper
1/2 Teaspoon Ground Cumin
6 Tablespoons Fresh Cilantro
6oz Jack Cheese
6oz Cheddar Cheese
8 Medium Flour Tortillas
5 Tablespoons Scallions

Preparation

Mince Chipotle Peppers
Seed And Mince Jalapeno
Dice Onion
Dice Roma Tomatoes
Dice Red Bell Pepper
Chop Cilantro
Shred Jack Cheese
Shred Cheddar Cheese
Slice Scallions

Directions

Chipotle Sour Cream

Mix diced chipotle, lime juice, and sour cream.
Refrigerate for 1 hour.

Quesadilla Filling

Preheat grill to high.
Preheat oven to 375° F (190° C).
Over medium flame or on a grill pan, roast corn.
Let corn cool and cut kernels off cob.
In a medium saute pan over medium high heat, add olive oil, jalapenos, red onions, and black beans.
Saute until onions are translucent.
Add tomatoes, corn kernels, and roasted red bell pepper.
Stir and saute for 3 minutes.
Add salt, pepper, cumin, and 3 tablespoons cilantro.
Remove from heat and let rest.

Quesadillas

Evenly distribute mixture, remaining cilantro, jack cheese, and cheddar cheese among 4 tortillas.
Top with remaining tortillas.
Place tortillas on a baking sheet and place in the oven.
Cook for about 10 minutes, until cheeses have melted and quesadillas are warmed through.
Serve immediately with chipotle sour cream, garnish with scallions.

01 January 0001

Roasted Pineapple And Pepper Salsa

Yield: 3 Servings
Level: Intermediate

Time

Total: 1 hour 12 minutes
Prep: 10 minutes
Cook: 2 minutes
Inactive: 1 hour

Ingredients

1/2 Pineapple
1 Mango
2 Tablespoons Honey
2 Tablespoons Lime Juice
1 Tablespoon Fresh Cilantro
1/2 Jalapeno
1/2 Red Onion
1/2 Anaheim Chile
1/2 Red Bell Pepper
Salt

Preparation

Core, Peel, and Cut Pineapple into 1/4 Inch Slices
Deseed Mango And Cut Into 1/4 Inch Pieces
Chop Cilantro
Seed And Mince Jalapeno
Roast, Seed, And Dice Anaheim Chile
Roast, Seed, And Dice Red Bell Pepper

Directions

Heat grill or grill pan to high.
Place pineapple and mango on grill for 30 seconds to 1 minute, until desired grill marks achieved.
Let cool and dice.
In a medium mixing bowl, combine honey, lime juice, cilantro, and season to taste with salt.
Add remaining ingredients and toss.
Let set for 1 hour before serving.

01 January 0001

Roasted Pineapple Ginger Chicken With Cilantro Cream Sauce

Yield: 8 Servings
Level: Intermediate

Time

Total: 2 hours 15 minutes
Prep: 30 minutes
Cook: 1 hour 30 minutes
Inactive: 15 minutes

Ingredients

Marinade

4 Cups Pineapple Juice
6 Cloves Garlic
2 Small Red Chile Peppers
2 Cups Cilantro Leaves
1 Cup Brown Sugar
1 Cup Soy Sauce
4 Tablespoons Ginger Root
2 Teaspoons Ground Cumin
2 Tablespoons Olive Oil
3 1/2 to 4 Pound Roasting Chicken

Sauce

2 Tablespoons Butter
4 Cloves Garlic
2 Tablespoons Ginger Root
1/2 Cup Cilantro Leaves
1 Teaspoon Ground Cumin
4 Tablespoons Soy Sauce
1/2 Cup Heavy Whipping Cream
1 Tablespoon Lime Juice
1 Tablespoon Pineapple Juice
6 Cups Jasmine Rice

Preparation

Marinade

Chop Garlic
Finely Chop Red Chile Peppers
Chop Cilantro Leaves
Peel And Chop Ginger Root
Remove Giblets And Neck From Chicken

Sauce

Finely Chop Garlic
Peel And Finely Chop Ginger
Chop Cilantro Leaves

Directions

Marinade

Rinse chicken and pat dry.
Mix pineapple juice, garlic, red chile peppers, cilantro, brown sugar, soy sauce, ginger root, cumin, and olive oil well in a large bowl.
Add chicken to bowl, turn and baste several times.
Cover and refrigerate for at least 12 hours, but no more than 24 hours, turning chicken and basting occasionally.

Sauce

Melt butter in large saute pan.
Add garlic, ginger root, cilantro, and cumin.
Saute for 4 minutes, or until fragrant.
Add soy sauce and cook for 2 minutes, stirring frequently.
Add whipping cream and cook until slightly reduced or sauce coats the back of the spoon, about 5 minutes.
Remove from heat and stir in lime juice and pineapple juice.
Use immediately, or cover and refrigerate, warm before serving.

Cook The Chicken

Preheat oven to 450° F (230° C).
Remove chicken from marinade and place in a roasting pan.
Tuck wings under chicken and baste with marinade.
Place in oven and roast for 15 minutes.
Turn heat down to 350° F (175° C).
Roast chicken for an additional 50 minutes, basting occasionally, or until 180° F (° C) internally.
Prepare jasmine rice according to package instructions during the last 30 minutes of roasting.
Remove chicken from oven, cover loosely with foil, and let rest for 10 to 15 minutes.

Final Steps

Slice chicken and serve over a bed of jasmine rice.
Drizzle cilantro cream sauce over chicken and rice.
Serve immediately.

01 January 0001

Roasted Tomato Basil Soup

Yield: 6 Servings
Level: Easy

Time

Total: 1 hour 50 minutes
Prep: 15 minutes
Cook: 1 hour 35 minutes
Inactive: 0 minutes

Ingredients

3 Pounds Ripe Plum Tomatoes
1/4 Cup + 2 Tablespoons Olive Oil
1 Tablespoon Salt
1 1/2 Teaspoons Black Pepper
2 Yellow Onions
6 Cloves Garlic
2 Tablespoons Unsalted Butter
1/4 Teaspoon Crushed Red Pepper Flakes
1 28oz Can Plum Tomatoes
4 Cups Fresh Basil Leaves
1 Teaspoon Fresh Thyme
1 Quart Chicken Stock Or Water

Preparation

Cut Plum Tomatoes In Half Lengthwise
Chop Onions
Mince Garlic
Pack Basil Leaves

Directions

Preheat oven to 400° F (205° C).
Toss together tomatoes, 1/4 cup olive oil, salt, and pepper.
Spread tomatoes into 1 layer on a baking sheet and roast for 45 minutes.
In an 8 quart pot over medium heat, melt butter and add 2 tablespoons olive oil.
Saute onions, garlic, and red pepper flakes for 10 minutes, until onions start to brown.
Add canned tomatoes, basil, thyme, and chicken stock.
Add oven roasted tomatoes, including liquid.
Bring to a boil and simmer uncovered for 40 minutes.
Pass through a food mill fitted with the coarsest blade.
Serve immediately.

01 January 0001

Salmon Steak On A Cedar Plank With Roasted Tomatillo Sauce And Chipotle Mashed Potatoes

Yield: 4 Servings
Level: Intermediate

Time

Total: 2 hours 40 minutes
Prep: 25 minutes
Cook: 15 minutes
Inactive: 2 hours

Ingredients

Roasted Tomatillo Sauce

8 Medium Tomatillos
4 Cloves Garlic
1 Small Red Onion
1 Canned Chipotle
1/4 Cup Cilantro Leaves
2 Teaspoons Honey
2 Tablespoons Olive Oil
Salt
Black Pepper

Chipotle Mashed Potatoes

6 Potatoes
4 Tablespoons Unsalted Butter
3/4 Cup Heavy Cream
1 Tablespoon Chipotle Puree
4 Cloves Garlic
Salt
Black Pepper

Salmon

4 (3" by 8") Untreated Cedar Shingles
Vegetable Oil
4 8oz Salmon Fillets
Salt
Black Pepper

Preparation

Roasted Tomatillo Sauce

Husk Tomatillos
Peel Garlic
Quarter Onion

Chipotle Mashed Potatoes

Peel, Quarter, And Boil Potatoes
Warm Heavy Cream
Roast Garlic, Smash Into Paste

Salmon

Soak Cedar Shingles In Water For 2 Hours

Directions

Roasted Tomatillo Sauce

Preheat oven to 350° F (175° C).
Rub tomatillos, garlic, and onion with olive oil.
Place on a baking sheet and roast for 20 minutes, or until tomatillos are soft.
Place all ingredients in a food processor and puree until smooth.
Season with salt and pepper to taste.

Chipotle Mashed Potatoes

Place potatoes in a large bowl, add butter, warm cream, chipotle puree, and garlic.
Mash until smooth.
Season with salt and pepper to taste.

Salmon

Preheat grill to high.
Preheat oven to 375° F (190° C)
Remove shingles from water and brush with vegetable oil on both sides.
Place on the grill and allow to heat through, about 10 minutes.
Remove to a sheet pan.
Season salmon with salt and pepper, then sear on all sides quickly.
Place a salmon fillet on each shingle, place shingles on sheet pan, and cover with foil.
Place in oven and cook until just done, about 5 to 8 minutes.

01 January 0001

Salsa

Yield: 4 Servings
Level: Easy

Time

Total: 12 hours 35 minutes
Prep: 20 minutes
Cook: 15 minutes
Inactive: 12 hours

Ingredients

6 Roma Tomatoes
4 Cloves Garlic
4 Jalapenos
1 Red Bell Pepper
1/2 Red Onion
2 Dry Ancho Chiles
1 Tablespoon Olive Oil
1 Lime
Chili Powder
Black Pepper
Salt
Fresh Scallion, Cilantro, Or Parsley

Preparation

Chop Tomatoes
Mince Garlic
Seed And Mince 2 Jalapenos
Roast, Skin, And Chop 2 Jalapenos
Finely Dice Red Bell Pepper
Finely Chop Onion
Seed and Chop Ancho Ciles Into Pieces

Directions

In a large bowl, combine all ingredients.
Place in refrigerator for up to 12 hours.

01 January 0001

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