The Classic Tom & Jerry and Tom & Jerry Pancakes

In the 1890s, the festive drink of the season was the Tom and Jerry and while the years have not been kind to this classic hot toddy, in select circles it is making a comeback… well at least in the kitchen of Chez.

Warm and rich, not too sweet despite what you may think… we hope it will be a welcome addition to your holiday gathering repertoire… and the good news is that Chez has found a great use for the leftover batter. Check out the drink recipe below and then check out what to do with what you have left.

- Chez

For the batter:

• 4 fresh eggs, separated


• 2 cups granulated white sugar


• 1 1/2 teaspoons ground cinnamon


• 1/2 teaspoon ground cloves


• 1/2 teaspoon ground allspice


• 4 tablespoons añejo rum

For the drink:

• 2 tablespoons of batter


• 2 tablespoons brandy


• 2 tablespoons añejo rum


• 3 or 4 ounces boiling water


• Freshly grated nutmeg, for dusting

For the batter: In a large bowl, beat egg yolks until they are thin as water, adding the sugar while beating. In a separate bowl, beat the egg whites until stiff. Add the spices and rum to the yolks. Mix in the stiff whites and stir until the mixture is the consistency of a light batter. (1 teaspoon of cream of tartar or 1/4 teaspoon of bicarbonate of soda will prevent the sugar from settling to the bottom of the batter.)


For the drink: Put the batter in the bottom of a ceramic mug, add the spirits and the boiling water and stir. Dust with nutmeg and serve.


For the pancakes:

• 2 cups leftover Tom & Jerry batter


• 1 ½ cup cake flour


• 2 tablespoons baking powder


• 1/2 cup whole milk

To prepare: Preheat oven to 200.
In a lightly oiled, nonstick griddle over medium heat, pour ¼ cup of the batter and cook until bubbles form and remain open… about 4 minutes, Then flip and cook opposite side until brown, about 2 minutes. Transfer to oven and repeat until batter is all used up.


Serve warm with whatever sides you like.

Orange Spice Wine

Here is a very nice alternative to traditional Glühwein or mulled wine, but this one uses a white wine as a base and is a great melding of orange, bay, clove and licorice.



Unlike traditional mulled wines, this one is served at room temperature and but it still ushers in the holiday season.


Note: Make this 4-6 days before you need it, store tightly sealed, away from direct light. DO NOT refrigerate.

- Chez

• 1 (750-ml) bottles dry white wine
• 1/4 cup sugar
• 1/4 cup orange liqueur such as Grand Marnier
• 1/4 cup Sambuca
• 2 whole cloves
• 4 Turkish or 2 California bay leaves
• 1 navel oranges
• 1 glass carafe

Bring all ingredients except oranges to a simmer, stirring until sugar has dissolved.
Remove zest from orange in a continuous spiral using a vegetable peeler and cut off any white pith with a paring knife. Reserve orange for another use and place zest in carafe.
Fill carafe with wine mixture and cool, and seal carafe with plastic wrap.
Unwrap and allow to breath (and give it a gentle stir) 1 hour before service.

Doughnut and Bacon Eggnog Bread Pudding

‘Tis the season to go all out…’, so how about starting the festive Holiday Season with this brunch treat that is guaranteed to bring a smile to your face. This Chez-original says “Welcome to the Yuletide” like no other dish, and the salty and sweet combo along with the yeasty goodness ‘makes the season bright’.

- Chez



Ingredients:

· 8 x 8 cake pan
· parchment paper
· 10 each glazed, yeast dough nuts (Krispy Kreme would work well), cut into eighths
· 12 pieces, thick cut bacon, cut into strips and fried crisp.
· 1 ½ cup eggnog
· 6 eggs
· pinch salt
· 1/2 tsp nutmeg
· 4 ounces cream cheese, room temperature
· 1/4 tsp cinnamon
· 1/4 vanilla extract
· toasted pecans (garnish)

Instructions:


Cut parchment paper and place in 8 x 8 pan, so that the pan’s entire surface is covered.(If you forget this step you will be very, very sad… so don’t forget it! Trust me, you will thank me later.)
Mix together eggs, nutmeg, eggnog and salt and whisk until well mixed and it develops a good froth… 2 minutes.


Place doughnut pieces in prepared cake pan and sprinkle bacon bits among the doughnut pieces.
Pour egg/eggnog mixture over doughnut & bacon pieces. Gently press down to make sure doughnuts remain submerged. Cover with plastic wrap and set in refrigerator for 3 hours… or better yet, overnight!


Preheat oven to 350 F.


Combine cream cheese, cinnamon and vanilla in a small bowl and mix well. Set aside. DO NOT refrigerate!


Once the oven is at temperature, remove pudding from refrigerator, remove plastic wrap and bake for 30-35 minutes.


Once done, place on cooling rack for 10 minutes and then remove from pan (see, I told you that you would thank me for the parchment paper.) and place on a cake platter.


Drizzle or ‘frost’ pudding with cream cheese topping, scatter with toasted pecans, slice and and serve.

A Full Meal Deal - Serves 4

The meal served at Chez on 12/4 was so stupendous that no winning STAR could be selected… well, no problem. We will just post the entire meal. How does that suit you?
Enjoy - Chez

Golden Agave Mojito – serves 4
+ Demerara or raw sugar (for rims of glasses)
+ 1 lime wedge
+ 1 cup gold rum
+ 1/2 cup (generous) fresh lime juice
+ 1/3 cup agave nectar
+ 12 mint leaves plus 4 mint sprigs for garnish

Place enough sugar on small plate to reach depth of 1/4 inch. Run lime wedge around rim of 4 Martini glasses to moisten. Dip rims into sugar on plate. Blend rum, lime juice, and 1/3 cup agave nectar in blender until well mixed. Add 12 mint leaves and blend until small green flecks appear. Pour into prepared glasses. Garnish with mint sprigs and/or lime wheels.

Thyme mashed potatoes – serves 4
+ 2 pounds Yukon Gold potatoes, quartered
+ 4 1/2 tablespoons butter, room temperature
+ 6 tablespoons (or more) warm whipping cream
+ 2 tablespoons minced fresh thyme

Boil potatoes until tender, about 20 minutes. Drain; return to pot. Add butter, 6 tablespoons cream, and thyme; mash. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often and adding more cream by tablespoonful if dry. )

Balsamic butter sauce
+ 1/3 cup balsamic vinegar
+ 1 garlic clove, finely minced
+ 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside. (Sauce will harden.) At the same time as you are searing the fish, rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time.

Butter and Garlic Sugar Snap Peas – serves 4
+ 2 cups sugar snap peas, strings removed
+ 1 tablespoon finely mince garlic
+ 2 tablespoons butter

Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan; add garlic and butter and allow the residual heat from peas to melt butter. Toss to distribute butter and garlic, cover and set aside.

Seared Tilapia – serves 4
+ 4 4-5-ounce tilapia fillets
+ 2 tablespoons olive oil

Heat 1 tablespoon oil in large skillets over high heat. Sprinkle fish with salt and pepper. Sauté fish until golden, about 4 minutes per side.
Divide potatoes, tilapia, and peas among plates; drizzle with sauce.

Citrus Pound Cake
+ 2 cups sifted cake flour (not self-rising; sift before measuring)
+ 1 teaspoon baking powder
+ 1/2 teaspoon salt
+ 1 cup granulated sugar
+ 1 tablespoon grated orange zest
+ 1 teaspoon lime zest
+ 1 teaspoon grated lemon zest
+ 2 sticks (1/2 pound) unsalted butter, softened
+ 4 large eggs, at room temperature 30 minutes
+ 1 teaspoons fresh orange juice
+ 1 teaspoon fresh lemon juice
+ 1 teaspoon fresh lime juice
+ 1/2 teaspoon pure vanilla extract

Garnish: confectioners sugar for dusting

Preheat oven to 325°F with rack in middle. Butter an 8 1/2- by 4 1/2-inch loaf pan.

Sift together flour, baking powder, and salt.

Mix together sugar and zests with an electric mixer at low speed until sugar is evenly colored, then add butter and beat at high speed until pale and fluffy, about 5 minutes.

Beat in eggs 1 at a time at medium speed, scraping down side of bowl frequently, then beat in juices and vanilla. At low speed, mix in flour mixture until just incorporated.

Spread batter in loaf pan and rap pan several times on counter to eliminate air bubbles. Bake until golden and a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours. Cool in pan on a rack 30 minutes, then run a knife around edge of pan and invert cake onto rack. Cool completely, top side up.

NOTE: Cake improves in flavor if made at least 1 day ahead and can be made 5 days ahead and kept, wrapped tightly, at room temperature.

Amaretto Whipped Cream
+ 1 pint heavy whipping cream
+ 1/4 cup amaretto
+ 1 1/2 cup confectioners sugar
+ Pinch salt

With a high speed mixer, whip ingredients together to make the best whipped cream you have ever had. Serve with Citrus Pound Cake.

Tart Raspberry Gelle (serves 2)

I love dessert and a dessert that is both easy and tasty is one that scores high as far as I am concerned. Here is a recipe that I ‘invented’ that serves well in both easy and delicious categories. Note that in consideration of the alcohol in this dessert, this one isn’t for the kiddies.

- Chez

• 1 pkg raspberry JELLO


• 1/2 cup sour cream


• 1 cup Crème de Framboise


• 3 tbs Pomegranate molasses


• 1/2 cup boiling water


• 1 tbs lemon juice


• 2 scoops of vanilla ice cream


• 2 ‘spritz’ whipped cream
  
  

1. Bring water to boil


2. Add JELLO, whisk well to mix


3. Add sour cream, whisk well to mix


4. Add Crème de Framboise, molasses and lemon juice, mix well


5. Pour into 2 wine goblets, and allow to set up (4 hours)

NOTE: the ‘creamy’ component will rise to the top and the ‘clear’ component will sink to the bottom (think JELLO shots).

At service, add ice cream and whipped cream… enjoy!

Bananas Foster Pudding (serves 4)

Dessert… it's the best part of the meal, and tonight’s star is indeed the best part.

Now this IS NOT you're kids pudding, this one is all about the Adult Dessert World, so don't even think about sharing this one, but if you are over 21... Enjoy!

- Chez

· 1 pkg 4-serving instant vanilla pudding
· 2 cups milk
· 8 oz light sour cream
· 1 tsp. vanilla extract
· 1 tbsp. dark rum
· 6 shortbread cookies – crumbled
· 4 medium ripe bananas, split long way
· No stick spray
· 4 tbsp. sugar
· 8 tbsp. whipped cream topping
· 2 tbsp. dark rum
· 2 tbsp. brandy

1) Mix pudding mix and milk until smooth
2) Add sour cream and continue to mix. Once smooth…
3) Add vanilla extract and 1 tablespoon dark run
4) Incorporate together and set aside
5) Place 1 tablespoon of cookie crumbs in bottom of parfait or pudding dishes
6) Lightly spray bananas with no-stick spray and sprinkle with sugar
7) In a hot non-stick pan, grill bananas for 1 minute per side. Remove from heat and place in dish in an ‘X’
8) Fill parfait dishes with pudding, leaving about ¼ inch to the lip of the dish
9) Sprinkle the remainder of the crumbled cookie on top of the dessert
10) Refrigerate 3-4 hours.
11) Before service, remove pudding from refrigerator
12) Mix remainder of rum and brandy in a coffee cup and tightly seal with plastic wrap
13) Microwave on high for 70 seconds
14) Add a dollop of whipped cream/topping to each dish
15) Move dessert to table, carefully remove plastic wrap from rum mixture
16) Pour about 1 tablespoon into each dish…
17) CAUTION!!! Light and enjoy the show. Alcohol will burn off in about 1 minute, and create a really cool, warm/cold aspect to this dish.

Rye Witch (serves 2)

In keeping with out Halloween theme, our dinner of October 30th featured an all-spooky meal and wouldn’t you know it. Something spooky happened, because very rarely does the ‘adult beverage’ win the star at Chez, so when it does it is a monumental kinda day.

Here’s the recipe and I urge you to try it… if you dare!

- Chez

Ingredients:

• 3 jiggers Kentucky Rye Whiskey (no substitutions please)


• 2 jiggers Sherry (not cream sherry)


• 2 tbs Agave Syrup


• Dash Orange bitters


• 4 pieces Orange peel
  

Directions:

1. Mix rye, sherry and Agave syrup and set in freezer to get VERY COLD (20 minutes).


2. Right before serving, add bitters to mixture and mix well.


3. Pour into a fluted glass and take one of the orange peels and squeeze out some of the oils over the surface of the drink and rub the rim of the glass as well.


4. Serve with fresh orange twist.

Smoked Mozzarella Fonduta (serves 4)

The first time I had this at Olive Garden I knew that I would want to recreate it in my own kitchen. Here's the results, and they are pretty darn too, if you ask me.

- Chez

Ingredients:

• 1 loaf Italian bread, such as ciabatta or semolina, sliced into 1/4-inch slices



• 1/3 c. sour cream



• 1 tsp. thyme



• 1/2 tsp. crushed red pepper



• 1/4 tsp. cayenne pepper



• 1 c. shredde smoked mozzarella cheese



• 1 c. shredded provolone cheese



• 1 Tbsp. grated Parmesan cheese



• 1 Tbsp. grated Romano cheese



• 3 tsp. fresh diced tomatoes



• Fresh chopped parsley

Arrange sliced Italian bread flat on a baking sheet and cover with foil. Set aside until ready to use.

Preheat oven to 450 F.

Combine sour cream, thyme, red pepper, cayenne pepper and four cheeses in a large bowl and blend thoroughly.

Spray eight individual heat-resistant serving bowls, such as souffle cups, with pan spray and fill each with 1/2 c. of mixture. Place individual bowls on a baking sheet.

Using a large spoon, spread cheese mixture to create an even surface.

Place casserole dish or baking sheet with individual bowls on center rack in oven.

After five minutes, place baking sheet with bread, still covered, on top rack in oven. Bake for an additional five minutes.

Remove bread and fonduta from oven.

Garnish with diced tomatoes and parsley in center of fonduta among smaller bowls.

Arrange bread slices around bowls and serve immediately.

Entrecôte Béarnaise with Pommes Filigree (Serves 2)

Here is a ‘Full-Meal Deal’ that is guaranteed to wow the crowd and get you rave reviews each time you serve it. The sauce makes the dish, but the artistry of the potato and the sheer beefiness of the steak all play well and make this a great addition to your repertoire.
Add a side salad and your work is complete.

- Chez





For steaks:

• 2 (1 1/4-inch-thick) boneless rib-eye steaks (16 ounces each)


• 1 tablespoon vegetable oil
  

For béarnaise:

• 1/4 cup dry white wine


• 1/4 cup white-wine vinegar


• 1/4 cup finely chopped red onions


• 1 tablespoon chopped chives


• 2 tablespoons chopped fresh tarragon, divided


• 3 large egg yolks


• 1 stick unsalted butter, cut into 8 pieces


• 1teaspoon fresh lemon juice, or to taste
  

For potatoes:

• About 3 cups vegetable oil for frying


• 1 large russet (baking) potato


• Equipment: a deep-fat thermometer; a box grater
  

Make the potatoes:

Heat 2 inches oil to 375°F in a wide 2 quart heavy pot (at least 4 inches deep) over medium heat.
Meanwhile, wash and dry the potato and then grate the potato over the large holes of the box grater. Dab with paper towel to remove some of the excess moisture.

Place a portion of the potatoes (1/3 to 1/2 of the total) in the hot oil and fry potatoes until golden brown, about 2 minutes per batch. (DO NOT STIR. Potatoes will form a loose mesh/web. This is what you want.)

Drain potatoes on paper towels and season with salt and set aside.

Cook steaks:

Preheat oven to 400.

Pat dry and sprinkle all over with teaspoon salt and teaspoon pepper.

Heat a 12-inch heavy ovenproof skillet (cast iron is best) over high heat, then add oil, swirling skillet to coat bottom, and cook steaks 1 minute per side, turning once.

Transfer steaks to oven and bake for 5 minutes.

Remove steaks to a platter and let stand, loosely covered with foil, 5 minutes.

Make béarnaise while steaks stand:

Boil wine, vinegar, onion, and 1 tablespoon tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons.

Whisk yolks into vinegar mixture, then set bowl over a pan of barely simmering water and cook, whisking constantly, until yolks have thickened slightly (do not scramble).

Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely.

Remove from heat and whisk in lemon juice, remaining tablespoon tarragon, chives, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste). Serve steaks with sauce and potatoes.

Spicy Cucumber and Red Onion Salad (serves 4)

Just for Evelyn…

• 1 large English Cucumber, cut into 1-inch rounds and the quartered
• 1/2 red onion, cut into slivers
• 1/4 cup rice wine vinegar
• 1 tbs Sriracha sauce
• 2 tbs brown sugar
• 2 cloves garlic, minced and mashed
• 1 tbs crushed red pepper flake
• Pinch salt


1. Slice cucumber and onion as noted above.
2. Mix together the rest of the ingredients and whisk to combine.
3. Pour dressing over cucumber/onion mixture, toss to combine and refrigerate at least 4 hours before serving (overnight is even better).

Pecan, Orange & Nutmeg Bread

This one is a 'SPECIAL' entry and a great way to start the day. The melding of the orange and the nutmeg, with the roasted pecans just exudes Autumn. Man... this one is just plain good and boy is it easy!

- Chez

What you will need:

• 1 can Pillsbury Grands 8 ct. buttermilk biscuits


• 1 can Pillsbury Grands 5 ct. buttermilk biscuits


• 1 c sugar


• 1 stk unsalted butter, melted


• 1 1/2 tbs nutmeg


• 2 sm oranges


• 1/2 c confectioner's sugar


• 1/2 c pecans, chopped


• 1 pkg cream cheese


• 2 tbs Grand Marnier (optional) or a dash of orange extract (also optional)

How you will prepare it:

1. Spray a large Bundt pan liberally with non-stick spray. Set aside. Preheat oven to 375 degrees.


2. Pour sugar and nutmeg into small bowl. Zest both oranges and add to sugar/spice mixture. Mix to combine. Reserve oranges to juice for glaze.


3. Melt butter. Pour a small amount of butter into the Bundt pan and spread 1/2 the pecans in the bottom.


4. Open the cans of biscuits. Taking one biscuit at a time, open each biscuit and insert 1 tsp. of cream cheese into the center. Press to seal.


5. Dip the biscuit in butter and then dip in sugar/spice-orange zest mixture, coating entire biscuit. Stand biscuit in Bundt pan on its side. Repeat with remaining biscuits, creating a circle around the Bundt pan.


6. Pour remaining butter over the biscuits and sprinkle remaining pecans on top.


7. Bake at 375 degrees for 30-40 minutes, or until biscuits are puffed and golden.


8. Remove from oven and turn bread out from Bundt pan onto desired serving platter.


9. Mix confectioner's sugar with the juice from the oranges to create a glaze. You may add a the Grand Marnier or the orange extract if desired to intensify the orange flavor. Use as much juice as needed to create a glaze consistency you like. Drizzle glaze over bread while still warm.


10. Best when served warm, but can also be served at room temperature. Reheat in microwave for 30 seconds if desired.

Gin-Gin Burro

This is Chez spin on the traditional Gin-Gin Mule… a fine drink in and of itself. With the simple replacement of the simple syrup with amber agave syrup the Gin-Gin Mule become the Gin-Gin Burro. Think of it as a combination of a Moscow Mule, Gin and Tonic, Dark & Stormy and a Mojito.

Most excellent!

Ole! - Chez

• 1/2ounce lime juice



• 1/2ounce amber agave syrup



• 6 mint sprigs



• 3/4ounce best-quality ginger beer, such as Reed's



• 1 1/2ounces Bombay Gin



• Splash of soda water



• Lime wedge & mint leaf for garnish

1. In a cocktail shaker, muddle the lime juice, syrup and mint. Add the ginger beer and gin and shake well.

2. Strain over ice in a highball glass. Top with soda and garnish with a lime wedge and mint leaf.

Herbed Israeli Couscous (serves 2)

Chez likes a good surprise and the winner of the coveted Star for the evening meal of 9/18/11 was a huge surprise;

It was a ‘known fact’ that the star would be going to the fennel seed and pepper seasoned, panko-encrusted tilapia served with a fennel bulb-mint tzaziki… but it didn’t get it...

Or perhaps it would be going to the Anjou Pears, poached in orange and lemon juice and served with a spicy, peppery, smoky caramel sauce… but it wasn’t selected either...

Maybe it would be the sweet and tart Normandy Cocktail, made of Crème de Cassis, champagne and macerated strawberries… but no.

Instead it went to a simple side dish, added as an afterthought, and it brought the house down.

Here is the recipe and if you want to experience greatness, give it a try.

- Chez

What You'll Need -

• 1 ¼ cup low sodium chicken broth


• 1 cup Israeli couscous


• 2 tbsp Italian parsley


• 2 tbsp pine nuts


• 4 tbsp butter


• ½ cup finely chopped shallots


• 1-3” cinnamon stick


• 3 Turkish Bay Leaves

How You Prepare It -

1. In a saucepan over medium heat, melt 2 tsp of butter. Add pine nuts and sauté until nuts are fragrant and brown (3 minutes). Remove from heat and allow nuts to cool on a paper towel.


2. In the same saucepan add the last 2 tbs of butter and melt over medium heat and add shallots and sweat 2 minutes.


3. Raise heat to medium high and add couscous, bay leaves and cinnamon stick, stirring constantly. Brown couscous 5 minutes and then chicken broth.


4. Raise heat to high and bring mixture to boil. When at a boil, reduce the heat to simmer and cover. Cook 7-12 minutes or until couscous is tender.


5. Before service, removed cinnamon stick and bay leaves and fold in parsley and toasted pine nuts.

Apricots with Amaretto Syrup (serves 4)

A little salty, a little sweet… a simple to prepare dessert that will wow the crowd. Chez scored big with this one. Hope you think that it is just as good as he does.

- Chez


• 20 dried apricots
• 2 tablespoons unsalted butter
• 3 tablespoons sugar
• 2/3 cup Disaronno Amaretto liqueur
• 2/3 cup water
• 1/3 cup Disaronno Amaretto liqueur
• 3 biscotti, crumbled (1/3 cup)
• 2 tablespoons pine nuts for garnish

Combine water and 2/3 cup Amaretto, mix well and soak apricots in liquid for 6-8 hours (or overnight).

The next day…

Drain apricots and reserve liquid.

Heat butter in a 12-inch heavy nonstick skillet over medium heat until foam subsides, and then cook sugar, stirring constantly, until golden brown. Stir in reserved liquid (be careful; syrup will spatter) and simmer, stirring, 2 minutes.

Working in 2 batches, poach apricot halves in syrup at a low simmer, turning, 3 to 5 minutes per batch. Using a slotted spoon, transfer apricots, hollow sides up, to a platter.

Add additional 1/3 cup Amaretto liqueur, over low heat.

Add crumbled biscotti to syrup and cook over low heat, crushing cookies with back of a wooden spoon, until melted into a coarse purée.

Gently simmer, stirring, until syrup is deep brown and slightly thickened. Cool syrup slightly.

Spoon syrup over apricots and sprinkle with toasted pine nuts. Serve warm or at room temperature.

Caribbean Flank Steak with Coconut Rice (Serves 4)

Chez is back into the swing of things with this 'full-meal deal'. Sweet and savory meet to make this flavor combo a treat for just about any locale, after all... deep down, we are all Caribbean, aren't we?

- Chez

• 1 beef flank steak (about 1-1/2 pounds)
• 1 can (8 ounces) crushed pineapple
• 1/4 cup fresh lime juice
• 4 tablespoons finely chopped fresh cilantro (for marinade)
• 2 tablespoon Caribbean jerk seasoning
• 2 cups unsweetened coconut milk
• 1 cup uncooked brown rice
• 3 tablespoons shredded coconut, toasted
• 2 tablespoons sliced almonds, toasted
• 2 tablespoon finely chopped fresh cilantro (for rice)

Preparation

Drain pineapple, reserving 1/4 cup juice for Marinade; discard excess juice. Reserve crushed pineapple for Coconut Rice.
Combine marinade ingredients and reserved pineapple juice in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or to overnight, turning occasionally. (The longer you marinate the better.)

Prepare Coconut Rice, combine coconut milk and rice in medium saucepan; bring to a boil. Reduce heat; cover and simmer 35 to 45 minutes or until rice is tender. Remove from heat.

To toast coconut on the stovetop, heat large nonstick skillet over medium heat. Spread coconut in single layer; cook 4 to 5 minutes or until lightly brown, stirring occasionally.

To toast almonds on the stovetop, heat large nonstick skillet over medium heat. Spread almonds in single layer; cook 5 to 7 minutes or until lightly brown, stirring occasionally.

Stir in reserved pineapple, toasted coconut, toasted almonds and finely chopped cilantro.

Meanwhile, remove steak from marinade; discard marinade. Preheat Broiler and place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 18 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.

Carve steak across the grain into thin slices. Garnish with mango (optional) and serve with the rice.

Cheesy Stuffed Peppers (serves 4)

Well, yes, I admit it… I have been away for far too long.

With my move from Chicago to West Virginia, the new job, and all of the hectic disruption that accompanies such things I have let the blog slip. Well, this will happen no more!
Today’s offering is a slight spin on a traditional staple. Now I like a good ‘traditional’ stuffed pepper, with all of that ground beef, rice and tomato-goodness as well as the next guy, but sometimes you gotta look outside the box… and today’s recipe does exactly that. This one is worthy of a try, promise. (Think, Cheeseburger Stuffed Peppers).

Ingredients

• 1 ½ lb. ground chuck


• ½ small onion, finely diced


• 1 tsp. chopped garlic


• 4 bell peppers (any color)


• 4 - 6 c water


• 1 Tbsp. salt (for boiling water)


• 1 ½ c sharp cheddar cheese, shredded


• ½ c grated Parmesan cheese


• salt & pepper to taste




Directions:







• In skillet, brown the ground chuck, onion, garlic, salt and pepper. Drain if necessary and set aside.


• Cut bell peppers in half and remove seeds and white membrane. Reserve 1 tbsp. of seeds.


• In saucepan, boil peppers in salted (1 Tbsp) water for about 5 minutes.


• Spray a shallow baking dish with cooking spray and place pepper halves.
  Once cool, combined meat mixture, pepper seeds, the Parmesan cheese and ½ c of the cheddar. Gently fold to combine.


• Fill peppers with mixture, packing slightly. Top peppers with remaining cheddar.


• Place in baking dish, add carefully add 1/3 c water to dish. Bake at 400 for 20 minutes.
  Remove peppers from oven aand set the oven to broil. Return the peppers to oven for 2 minutes, just to develop a crust on the cheese.







Remove and serve…. I went with sour cream & chive mashed potatoes but feel free to try just about any starch combo you like.






The chianti is totally optional... or is it? ;-)















- Chez

Pistachio Stuffed Dates

Looking for a light, Mediterranean, candy-like dessert that is sure to wow the crowds? Well, try this one on for size. It is super simple to create, a healthy alternative to most desserts and combines salty and sweet in such a way as to amaze you with how good it is. Try it… trust me. (I served mine with a touch of Metaxa 5, but Ouzo would have worked just as well.

OPA! – Chez

1. 1 c blanched almonds



2. 1 cup pistachios (1/2 c coarsely chopped and 1/2 c whole… shelled of course)



3. 1 tbs fig jam or orange marmalade



4. 1 tbs whole milk



5. 24 Medjool dates, pitted and split on one side and opened



6. ½ tsp Kosher salt
   

Pulse almonds in a food processor to create a paste.

Add milk, jam or marmalade to paste and pulse to mix.

Add ¼ cup of the chopped pistachios to paste and combine

Mix salt and remaining chopped nuts

Stuff about ½ tsp of nut paste into each date, top with salted nut mixture

Serve on a bed of whole pistachios.

Spiced Orange and Honey Sorbet

With the warmer weather upon us, its time to revisit the classics and perhaps create a few new ones that won't heat up the kitchen. This recipe won Star Status for 5/22 with its unique taste combination and its cool and bright flavor profile. Whether you use it as a palate cleanser or as a dessert it will ‘hit the spot’.

- Chez

• 3 cups water
• 1 cup sugar
• 1/2 cup clover honey
• 2 tablespoons finely grated orange peel
• 1 tablespoon chopped peeled fresh ginger
• 2 whole star anise
• 5 cardamom pods
• 2 whole cloves
• 1 small bay leaf
• 2 cups chilled fresh orange juice
• 3 tablespoons fresh lemon juice
• 1 tsp ground cardamom

• Combine first 8 ingredients in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves.

• Boil until syrup is thick and mixture is reduced to 2 cups, about 12 minutes. Discard bay leaf; cool syrup.

• Strain syrup into medium bowl. Add orange juice and lemon juice. Transfer to ice cream maker and process according to manufacturer's instructions. 5 minutes before complete sprinkle in the ground cardamom and allow to incorporate.

• Transfer sorbet to container, cover, and freeze until firm, at least 6 hours and up to 3 days.

One Pan Whiskey Pork Chops (serves 4)

Creamy pork chops with lots of mushrooms, goes great with mashed potatoes and garlic green beans! Think of it as Pork Stroganoff... and before you wrinkle up your nose, take this one for a test drive. Trust me, you are not being steered wrong!

It was, after all, the Star Winner for 5/1/2011!

- Chez

What you'll need:

• 4-6oz. bone-in center cut pork chops-trimmed and seasoned with salt & pepper



• 1 c fat free sour cream



• 1/2 c water



• 2 Tbsp all-purpose flour



• 1/2 tsp thyme, dried



• 1/4 tsp black pepper



• 1/2b tsp kosher salt



• 2 Tbsp olive oil, extra virgin



• 1/2 c chopped onion



• 1-8oz. pkg sliced baby bella mushrooms



• 1/2 c whiskey

Directions:

1 Preheat oven to 300.

2 Combine the sour cream, water, flour, salt,pepper and
thyme in a small bowl.

3 Heat oil in a large oven safe skillet over medium high heat.

4 Add the seasoned pork chops and saute 5 mins on each side or until golden. You really need to get a good sear on them!

5 Remove pork from pan. Add onions and mushrooms and saute for 3 mins.

6 Add whiskey, cook 1 min, or until most of liquid evaporates.

7 Stir sour cream mixture into pan.

8 Return pork to pan and spoon sauce over the pork.

9 Cover the pan with tin foil and bake in oven for 1 hour.

10 Serve as you see fit but mashed potatoes and garlic green beans work REAL well with this dish.

Personal Pineapple Up-Side-Down Cakes (makes 4)

Just the right amount of sweet for the end to a perfect evening... this jewel won the star for April 17th. If you ask me it was the salty-sweet 'extra' sauce that took it over the top, but that's just me. Enjoy! - Chez

TOPPING:

• 8 Tbsp butter, melted (salted butter please)


• 12 Tbsp dark brown sugar

CAKE:

• 1/4 c butter, softened


• 1/4 c granulated sugar


• 1 egg, separated, slightly beat yolk


• 1 c cake flour, sifted


• 1 1/2 tsp baking powder


• 1/2 tsp vanilla extract

BOTTOM OF CUPCAKE:

• 1 can pineapple rings, save the juice

GARNISH:

• 4 maraschino cherries

Melt butter in a saucepan and add the brown sugar. Cook over low hear until well blended. Remove from heat and set aside. Drain the juice from the pineapple rings and save the juice, then set aside. Cream the butter and sugar, beat till fluffy. Add slightly beaten egg yolk and beat mixture. Sift cake flour and baking powder together, add in 2 increments with the pineapple juice to the mixture, then add vanilla. Beat egg white until stiff peaks form, and fold into the cake batter. Prep ramekin (you’ll need 4) with paper liners, and put one pineapple ring in each cup. Put 1/4 of the melted sugar mixture evenly in each ramekin. Pour cake batter evenly in each cup 2/3 full. Then pour ¼ pour the remaining sugar mixture on top. Reserve remainder for service. Bake at 350 degrees for 25 minutes. Remove from oven to cool. Turn cakes over on a cake plate and top with a maraschino cherry.

Stovetop Red Beans and Rice (serves 10)

Tough economic times call for appropriate actions, but that doesn't mean Chez doesn't get to eat well... and this dish encompasses all that is right with dining on a budget. Served with a little crusty garlic bread... well, it was the hit of the evening, mon ami!

- Chez

Ingredients

• 1 lb dried red kidney beans


• 1/2 lb andouille smoked sausage, thinly sliced


• 3 celery ribs,chopped


• 1 green bell pepper, chopped


• 1 medium onion, chopped


• 3 clove garlic,minced


• 1 Tbsp creole seasoning


• 3 c uncooked long-grain rice


• 3 each sliced scallions

Directions Place beans in a dutch oven;add water 2 inches above beans. Bring to a boil. boil 1 minute;cover,remove from heat, and soak 1 hour.Drain Saute sausage and next three ingredients in dutch oven over medium-high heat 10 minutes or until sausage is browned. Add garlic;saute 1 minute. Add beans,Creole seasoning and 7 cups water. Bring to a boil; reduce heat to low, and simmer 1 to 1 1/2 hours or until beans are tender. meanwhile, cook rice according to package directions. Serve with red bean mixture. Garnish with scallions.

Old Fashion Peanut Putter Cookies (3 dozen)

I know what your saying... "There goes Chez with another cookie recipe. Geez, doesn't this guy eat anything else?" Well the truth is... I LIKE COOKIES, so deal with it! And I am willing to bet that you'll like these cookies too. Super each, chewy and delicious, warm from the oven or straight out of the cookie jar. These beat the pants off any store-bought cookie and contain only the best of ingredients. Don't believe me... well, you'll just have to make these for your self. Now, where is that glass of milk?

• 1 cup sugar,


• 1/4 cup additional sugar to top cookies


• 1 stick butter, at room temperature


• 1 egg


• 1 cup smooth peanut butter


• 1 teaspoon vanilla


• 1/2 teaspoon salt


• 1/2 teaspoon baking soda


• 1 1/2 cups flour

Preheat oven to 375 degrees. Grease a baking sheet. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork. Bake for 12-15 minutes.

Sparkling Apple Cocktail (serves 2)

Spring is at long last upon us and that means that those light and refreshing cocktails that we all love are soon to be back on the menu.

For Chez, he decided to 'bump up the schedule' and bring this lovely in... albeit a bit early... but it is still good, and the winner of the Star for March 20th, 2011.

If apple-goodness is what you long for, then this one should hit the spot right nicely, with good old American Apple Jack, apple juice (or cider), bits of Apple floating amongst the ice cubes and just the slightest fizz supplied by the champagne. This one is a keeper!

- Chez

Ingredients

• 2 ounce apple juice (you can use filtered apple cider as well)
• 2 ounce Apple Jack
• 1 ounce simple syrup
• 4 to 5 red or green apple chunks
• 2 ounces champagne

Preperation

Combine the apple juice, Apple Jack, simple syrup, and apple chunks in a cocktail shaker with ice. Shake vigorously and pour into a cocktail glass. Add additional ice, if needed. Top off with champagne. Stir and serve.

Antoine’s, French Quarter, New Orleans

It opened in 1840 and has remained in the same family since that first day. It has served as the creation point for such classic creations as Oysters Rockefeller, Eggs Sardou and Pommes de Terre Soufflés. It has been visited by dignitaries and stars the likes of General Patton, the Duke and Duchess of Windsor, Teddy Roosevelt, Franklin Roosevelt, Calvin Coolidge, Herbert Hoover, Bob Hope, Rex Harrison, Al Jolson, Pope John Paul II, Bing Crosby, Judy Garland and Carol Burnett. 14 charming dining rooms grace the establishment and each room excludes French Creole sophistication that cannot be described and can only be experienced and while it did not win the ‘top spot’ on Chez tour of New Orleans, it did come in a very close second place… and in this league, that is really very good.

We began with drinks and appetizers and both of us went with the essential Antoine creations of Pommes de Terre Soufflés and Huitres en coquille a la Rockefeller (Oysters Rockefeller). Both were exceptional, with the pommes being light, billowy potato clouds and the oysters being a cut above the standard one might get elsewhere. (I did manage to figure out two of the seven ‘special ingredients’ that make these jewels so unique to Antoine’s … but I’m not telling. I promised Clinton, our waiter.)

Our salad course, Salade de laitue au Roquefort, a simple house salad with a most excellent Roquefort dressing. Yes… it really is all about the dressing, provided you make it right, and Antoine’s did!

Our main course was quintessential Creole fare - Poulet Rochambeau, a grilled chicken breast served with Antoine's original Rochambeau sauce and a rich Béarnaise over a slice of baked ham. Sweet, savory, texture beyond compare. Is it really so wrong to salivate all over again?

We ended our meal with Cerises jubilee; sweet, dark cherries flamed in brandy at the table and served over vanilla ice cream. (Not pictured.) Sure… there is a lot of theater in that dish, but after all it was our last day.

Yes, we are going to miss New Orleans.

We are going to miss her a great deal.

Bayona, French Quarter, New Orleans

We had already been to five restaurants… only two remained, and of these only one could be crowned all around champion. That distinction goes to Bayona. This restaurant, with is courteous staff and al fresco dining, coupled with its excellent food is worthy of a visit whenever you are in New Orleans. Man, its worthy of being the reason you are going to New Orleans… it really is that good!

So, how did we begin? Well that’s easy… the French 75, that stellar concoction of gin and champagne and just enough lemon juice to make it interesting. But it isn’t just the drink you know… it’s living in the moment as you sit on their open are patio, listening to the breeze ruffle the leaves overhead as you sip your drink and nibble on their fresh pickled cauliflower and peppers. Oh, to be back there again!

For a soup course, we went with a Smoked Chicken and Andouille Gumbo… perfection in a bowl I tell you! Go there, order this and you’ll confirm that this one is pure liquid love.

For our salad we selected a simple Mixed Green Salad with Blue Cheese and Balsamic Vinaigrette. Subtle and fresh, with just the right combination of crunch and creamy… here is a dish that you can feel good about eating as you devour it.

Main course was the Niman Ranch Pork Chop with Creamy Polenta, Broccoli, Roasted Tomatoes and a Rosemary Aioli. Be still my heart (in a good way)! Tender, succulent, flavorful… how many more adjectives can I use to describe the sublime perfection that is this dish? Bravo!

Will we return?

Heck, we wish we had never left!

Galvez, French Quarter, New Orleans

Billed as a tapas restaurant, I was intrigued as to how true to the ‘tapas-theme’ Galvez would be. Being a newish restaurant (open less than a year), I was also interested in seeing how well the Spanish venue played in a predominantly French City. Sadly, Galvez was one of those New Orleans restaurants that did not live up to the hype that surrounds it.

For our cocktail we ordered a Pisco Sour. Now one would assume that if the name of a drink is a Pisco Sour one would want to include Pisco, yet this was not the case… and the resulting concoction was a far cry from that frothy Peruvian nectar that Chez has come to love.

For our appetizer course Sheb ordered the Bombas de Patata con Queso Manchego - Potato croquettes with Manchego cheese and scallions served with fresh roasted tomato sauce and reported that they were mushy and generally without flavor.

Chez took the safer route and ordered Plato de Quesos Iberico – Purported to be a selection of imported Spanish cheeses, candied pistachios and seasonal fruit. For the most part it lived up to its advertisement with the following exceptions. Rather than candied pistachios they were candied walnuts, the seasonal fruits were just a few slices of apple, there was an addition of Serrano Ham (a nice touch) but I am still befuddled by the inclusion of Danish Blue Cheese. Is this there to remind us of those heady days when Spain owned Holland? Well, it left me at a loss.

Our main course was our greatest disappointment. Paella Carne – the Classic Spanish rice dish with pork, chicken, chorizo and ham, seasoned with saffron. All the meat was present... okay; they used smoked sausage for the chorizo... but zero saffron. Who makes paella and doesn't use saffron? Heck, it's not even the right color. Where is Rick Bayless when you need him? This one score zero points with me.

There was a dessert course. Chez ordered the flan… but it was grainy and not worth mentioning.

Dejected by the meal, Chez and his wife walked back to their hotel with visions of the great Chicago tapas restaurants dancing in their heads.

Arnaud’s, French Quarter, New Orleans

Arnaud’s doesn’t need me to sing its praises. It has been doing yeoman’s work, culinary speaking, since 1918… yet as our fourth dinning locale we review it nonetheless.

Atmosphere and grace are the two watchwords that best describe the interior of this refined dining establishment. Its Old World charm and attention to the finer things make this restaurant a feast for the eyes as well as the palette.

We will forgo the standard mention of cocktails and salads (Chardonnay and house salads with a Dijon vinaigrette) and concentrate our comments on the main course, the dessert and the ‘post game show’.

Sheb’s main course consisted of Red Fish Almandine - a crisply fried almond-crusted fillet, topped with more sliced almonds and served with a delectable Lemon Butter Sauce… all atop a rice pilaf. No ill comments were forthcoming and I do believe that she was quite please with her selection. Chez was please as well, when he ordered… and subsequently received, his Filet Mignon au Poivre - a seared pepper-studded center-cut filet with classic French Brandy Cream Sauce. This is classic French/Creole cooking at its finest!

For dessert, Sheb took on the Ice Cream Profiteroles and Chez selected the Crème Brûlée… after all, if the French can’t get it right, well then no one can. Here again… they did not disappoint!
We ended the evening sipping our Café Brulôt (after the show, of course) and soaking in the ambiance that is Arnaud’s.

Have you been yet?

No… well then you MUST go!

Yes… well then it is time to go back.

I know we will return.

NOLA, French Quarter, New Orleans

Night three and a visit to Emeril Lagasse’s 2nd signature restaurant in New Orleans, NOLA and okay… I admit it, Chez decided to be glutton… but hey, it’s Mardi Gras Week!
Both the energy level and the décor were outstanding but it was the efficiency and service oriented attitude of the staff made the evening a fantastic addition to our week’s dining excursion. The wait staff was attentive, polite, and friendly; all in all… true professionals, now on to the food!

Gin and Tonic and a Dirty Martini were the call of the day as well as a Lobster and Roasted Corn Bisque. The sweet of the lobster offset the smokiness of the corn and made this dish sublime. For an appetizer, we ordered the Head-On BBQ Gulf Shrimp and the Wood Oven Roasted Pocket Bread, dressed with Garlic Oil, Basil and Parma. Both were excellent but the ‘puffiness’ of the bread made it the hands-down favorite for this round.

In an effort to bring some ‘healthy considerations’ to our gluttonous foray we opted for salads, with Sheb going for the Baby Spinach, Feta and Kalamata olive salad and Chez ordering the Duck Confit Salad. Sheb found hers good but lacking a certain ‘zing’ I, on the other hand’ loved the crispy duck-bits.

As time for our main course arrived, we knew we were in the right spot for the evening. Sheb’s Shrimp and Grits were straight from heaven, by way of the bayou. I’m not sure if it is lady-like to roll one’s eyes in joy during dinner, but suffice it to say… she did. I went with the Grilled Red Fish served on a bed of Cajun Rice Pilaf and Corn. Mine was good; however it was just the slightest bit dry… owing to being overcooked.

Stuffed as we were we still went dessert hunting and decided to share a seasonal favorite… King Cake ala Mode. What’s not to like with this choice?

So, what are the chances of a return visit? Pretty darn good, mon ami… pretty darn good!

Red Fish Grill, French Quarter, New Orleans

Our second evening dinner plans took us to the Red Fish Grill, reputed to be one of those stellar establishments within the Quarter of New Orleans. Sadly, whether it was a function of the close proximity to Mardi Gras or the exceedingly high volume of business, this was one of the establishments that failed to live up to the ‘hype’. The noise level was beyond loud and at times bordered on painful. In order to accommodate all of the ‘extra’ customers, tables were added between the tables and this made the venue decidedly crowded. Now factor in the inebriation level of the clientele… well, let’s just say it wasn’t a fun experience.

As far as the food was concerned… I can honestly say that while the drinks were acceptable (Sazerac and a Mai Tai) this was the first time we were served our dinner bread in a paper bag. Not sure why they do this and it gave the meal a decidedly ‘take out’ feel… which maybe was their intent? Perhaps it was to speed the table turn-over? Moresthepity, since the bread was very good.

We both decided to forgo the appetizer and opted instead for salads, with Sheb selecting a Jerk Chicken Salad of field greens, creamy rosemary dressing, granny smith apples and roasted pumpkin seeds, which she found to be watery and a touch on the bland side. I chose the house salad of hearts of romaine with crumbled Stilton, tomatoes, red onions, and roasted pecans tossed with an apple-rosemary vinaigrette. While not very aesthetic and lacking any presentation points whatsoever, it was pleasing to the palette.

For a main course, Sheb selected the Grilled Jumbo Louisiana Gulf Shrimp with a crispy jambalaya cake, caramelized onion sauce and sautéed spinach. She found the shrimp tasty, the spinach and sauce quite good, but the crispy cake neither crispy nor enticing and left it on her plate. I chose a dozen of NOLA’s finest oysters. Yup… no BP residue here! These were excellent.

As the dessert cart appeared we wondered if we should quit on a high not… but alas, our waiter talked us out of that option and instead pointed us to the ‘house specialty’… Double Chocolate Bread Pudding, a Red Fish Grill Signature dish. Purportedly it was a rich dark and semisweet chocolate bread pudding served with white and dark chocolate ganache and chocolate almond bark. Reality on the other hand, revealed the dish to be a tepid, soggy concoction reminiscent of damp WonderBread covered in Hershey syrup. Factor in the lack of presentation and you can easily see why this was not a stellar end to the meal.

Perhaps one day Chez will return… but there are too many other restaurants in New Orleans to try first… so Red Fish will have to wait a very long time for another chance.