Spinach, Mushroom, and Tomato Frittata

Serves 4

  • 1 pound fresh spinach, stemmed, washed and torn into bite-sized pieces

  • ½ pound fresh mushrooms, washed and medium sliced

  • ½ cup onion, finely chopped

  • Salt and pepper to taste

  • 4 large eggs

  • 2 teaspoons fresh oregano, finely chopped

  • 2 teaspoons fresh parsley, finely chopped

  • 1 tablespoon fresh basil, finely chopped

  • 2 tablespoons, olive oil

  • ½ cup grated Swiss cheese

  • ¼ grated parmesan cheese

  • 1 cup fresh tomatoes, small diced

Place an oven rack four inches from the broiler and preheat it. In a small bowl, whisk the eggs and set aside. Heat the olive oil over high heat in a 10 inch, oven-proof, nonstick skillet. Add the onions and mushrooms, and sauté until tender-- about 5 minutes. Add spinach and cook until wilted-- about another five minutes. Add herbs to eggs and quickly whisk again, and pour onto spinach mixture. Cook until the bottom of the frittata is a golden brown and set around the edges. Sprinkle the frittata with the cheese and place under the broiler. When the eggs are just set and the cheese is melted, remove the pan from the broiler. Loosen the bottom and sides of the frittata with a spatula and slide it out onto a serving plate. Portion, top with tomatoes, and serve immediately.


Get additional recipes and more in Chef Keith’s Book, available now on Amazon.

Book (1).png

Lobster Enchilada

Serves 4

Lobster Sauce:

  • 2 tablespoons olive oil

  • 1 cup shallots, minced

  • 1 cup brandy

  • 1 cup tequila

  • 1 quart lobster stock

  • ¼ cup tomato paste

  • 1 teaspoon cayenne pepper

  • 1 teaspoon ancho chili powder

  • 4 tablespoons paprika

  • 4 tablespoons dark chili powder

  • 3 tablespoons cumin

  • ¼ to ½ roux to thicken - equal parts butter and flour cooked together

  • Salt and pepper to taste

  • 2 each, 1 ¼ pounds fresh lobsters, cooked with all meat removed and small diced

  • 4 each, 6 inch flour tortillas, charred on one side

  • Red and green bell peppers, julienne

  • Cilantro leaves


Preheat oil in saucepan, add shallots and caramelize. Add liquor, flame off alcohol and reduce by half. Add lobster stock and reduce by half. Add paste seasonings and bring to a boil. Thicken with roux, reduce to low heat and simmer for one hour. Adjust seasoning, strain and reserve.

Jalapeno Marmalade:

  • 2 tablespoons olive oil

  • ¼ cup shallots, minced

  • 2 cloves garlic, minced

  • 2 cups port wine

  • 2 cups currant jelly

  • ½ cup diced green chilies

  • 1 large jalapeño, small diced

  • ½ teaspoon ancho chili powder

  • 1 tablespoon paprika

  • 1 tablespoon dark chili powder

  • 2 teaspoons cumin

  • ¼ cup cornstarch, miked with water for thickening

Preheat oil in saucepan, add shallots, garlic and caramelize. Add seasonings and cook for two minutes. Add wine and reduce by half. Add jelly, chilies and jalapeño, and cook for one hour. Thicken with cornstarch mixture and reserve.

Heat lobster sauce and meat, place mixture on charred tortilla and fold both sides to a v shape, leaving meat and sauce exposed. Place warm marmalade on one side of the v and some lobster sauce on the other. Garnish with julienne red and green bell peppers and fresh cilantro leaves. Serve immediately.


Get additional recipes and more in Chef Keith’s Book, available now on Amazon.

Book (1).png

Mexican Green Chicken Chili

Serves 10

  • 3 tablespoons vegetable oil

  • 3 pounds chicken thighs, boneless and small diced

  • 2 large onions, medium diced

  • 1 bunch scallions, thinly sliced

  • 1 large green bell pepper, medium diced

  • 5 cloves garlic, minced

  • 6 cups chicken stock

  • ¼ cup tomato puree

  • 7 poblano chilies, roasted, seeded, peeled, and small diced

  • 1 tablespoon ground cumin

  • 2 tablespoons ground Mexican oregano

  • 2 tablespoons chili powder

  • 2 jalapeno chilies, seed and minced

  • 2 tablespoons green Tabasco sauce

  • ¼ cup masa harina, thinned to slurry consistency with chicken stock

  • ¼ bunch fresh cilantro, minced

  • Juice of 2 limes

  • Salt and pepper to taste

  • Garnish: Warm tortillas and grated cheese

Heat 2 tablespoons of vegetable oil in a large sauté pan over medium heat. Add the chicken and sauté until firm. Remove from the pan and place in a heavy saucepan. Sauté the onions and garlic in the same pan with the extra vegetable oil. Add the cooked onions, garlic, stock, bell pepper, tomato puree, poblano, cumin, oregano and chili powder. Bring the mixture to a boil, reduce the heat to a simmer and cook covered for one hour, stirring occasionally. Add the jalapeno and Tabasco. Season with salt and pepper. Bring the chili to a boil, lightly thicken with the masa, and cook out for 30 minutes. Add the final ingredients and serve in bowls with tortillas and cheese.


Get additional recipes and more in Chef Keith’s Book, available now on Amazon.

Book (1).png

Asian Salsa with WonTon Chips

sauce-386808.jpg

Serves 4 - 6

WonTon Chips:

  • 12 wonton wrappers, cut diagonally into halves

  • ½ teaspoon garlic salt

  • ⅛ teaspoon powdered ginger

Asian Salsa:

  • 1 cup English cucumber, small dice

  • ½ cup red bell pepper, small dice

  • ½ cup green bell pepper, small dice

  • ½ cup scallions, thinly slices

  • ⅓ cup fresh cilantro, coarsely chopped

  • 3 tablespoons soy sauce

  • 1 garlic clove, minced

  • 1 tablespoon fresh ginger, minced

  • 1 teaspoon sesame oil

  • ½ teaspoon crushed red pepper


For the Chips, coat each wonton half lightly with nonstick cooking spray and sprinkle with garlic salt and ginger. Arrange the wonton halves in a single layer on a baking sheet. Bake at 375oF for 4 to 6 minutes or until light brown and crisp, turning halfway through the baking process. Remove to a wire rack to cool.

For the Salsa, combine the cucumbers, bell peppers, scallions, cilantro, soy sauce, garlic, ginger, vinegar, sesame oil, and red pepper in a bowl and mix well. Chill, covered, until serving time. Serve with the chips.


Get additional recipes and more in Chef Keith’s Book, available now on Amazon.

Book (1).png

Lemon and Chive Cream Cheese

Lemon and Chive Cream Cheese

Makes 1 ½ Cups

12 ounces cream cheese, softened

3/4 cup fresh chives finely snipped

2 tablespoons Italian flat leaf parsley, chopped fine

4 tablespoons fresh basil, chopped fine

2 tablespoons lemon zest, finely shredded

1 fresh lemon juice

Kosher salt and freshly ground pepper



In a medium bowl mix the cream cheese with the chives, parsley, basil, lemon zest and juice. Blend together and season to taste with salt and pepper.

HONEY SMOKED SALMON BUTTERNUT SQUASH COLESLAW

Honey Smoked Salmon Butternut Squash Coleslaw

 

Serves- 4

 

8 oz Honey Smoked Salmon, room temperature and flaked into 4 equal portions***

4 oz fresh goat cheese, room temperature

2 tablespoons honey

3 tablespoons extra-virgin olive oil

2 teaspoons apple cider vinegar

1/2 lemon, juiced

Freshly ground black pepper to taste

1 medium butternut squash

2 medium granny smith apples

6 green onions, thinly sliced

3 ribs celery, chopped fine

1/2 cup dried cranberries

1/2 cup toasted walnuts

2 tablespoons chopped parsley

 

In a large mixing bowl, combine goat cheese, honey, olive oil, vinegar, lemon juice with the cracked black pepper. Stir well with a whisk until fully combined and creamy.

Remove the top narrow portion of the butternut squash and peel. Discard or use the bulb portion for something else. Using a mandolin or sharp knife, cut the peeled cylinder into fine long matchsticks (julienne); this should yield about 4 cups. Julienne the apples (leave the skins on) the same way as the squash.

Fold both the squash, apples, green onions and celery into the cheese dressing along with the dried cranberries, walnuts and chopped parsley. Arrange on plates and top with Honey Smoked Salmon and serve immediately.


***You can use any of the flavors of Honey Smoked Salmon: Original, Cracked Peppers, Cajun, or Chipotle Lime……but the Cracked Peppers would be particularly good with this!

Honey Smoked Salmon Hoppin’ John

Honey Smoked Salmon Hoppin' John

 

Serves 6

12 ounces Honey Smoked Salmon (room temperature and flaked into 6 equal portions) see note:

1 tablespoon olive oil

10 strips turkey bacon, cut into a small dice

1 cup onion, medium diced

1/2 cup celery, medium diced

1/2 cup green bell pepper, medium diced

1 tablespoon garlic, chopped fine

1 pound black-eyed peas, soaked overnight and rinsed

1 quart vegetable stock

Bay leaf

1 teaspoon dry thyme leaves

Salt, black pepper and cayenne

3 tablespoons finely chopped green onion

3 cups steamed white rice

 

Heat oil in a large soup pot, add the bacon and cook (stirring occasionally) until it’s crisp (about 7-10 minutes.) Add the onion, celery, green peppers and garlic, cook for about 5 minutes. Add the black-eyed peas, stock, bay leaf, thyme and seasonings. Bring to a boil, reduce to a simmer and cook for 40 minutes or until the peas are creamy and tender (stirring occasionally.) If the liquid evaporates, add more stock or water. Adjust seasonings and garnish with green onions. Serve immediately over rice then top it with Honey Smoked Salmon.


Note: Any of our flavors of Honey Smoked Salmon would work really well with this(Cajun, Cracked Pepper or Chipotle Lime)