Chocolate Bread Pudding

Serves 10-12

  • 1-1 pound loaf French bread, cut into small cubes

  • 3 cups milk

  • 1/4 cup heavy cream

  • 1/2 cup amaretto liqueur

  • 1 cup sugar

  • 1 cup brown sugar, firmly packed

  • 1/4 cup dark cocoa powder

  • 1 tablespoon vanilla extract

  • 2 teaspoons almond extract

  • 1 teaspoon cinnamon

  • 1 teaspoon nutmeg

  • 6 eggs, lightly beaten

  • 8 ounces semi-sweet chocolate, grated

Preheat oven to 325 degrees. Lightly grease a 13 X 9 baking dish and place the bread in the dish. In a large bowl, mix together milk, cream and liqueur. In another bowl, mix sugar, brown sugar and cocoa powder. Add sugar mixture to milk mixture and blend until mixed well. Add vanilla and almond extract, cinnamon and nutmeg to eggs and then blend that into the milk mixture. Stir the grated chocolate into the mixture and then pour over bread mixture. Let stand 20 minutes, stirring occasionally until all of the bread has absorbed the liquid mixture. Bake the pudding for 1 hour or until a pick inserted into the center comes out clean. Serve warm with cinnamon butterscotch sauce.

 

Cinnamon Butterscotch Sauce

  • 1.5 cups firmly packed brown sugar

  • 1 cup butter

  • 2 cups heavy cream

  • 4 tablespoons cinnamon

  • 1.5 tablespoons cornstarch

Place all ingredients in a small pot and slowly bring to boil over low heat, stirring constantly. Once sauce has come to a boil, cook out for about 10 more minutes and serve immediately with bread pudding.

Blackened Tuna with Curry Sabayon

Serves 4 

  • 4 each 5 oz. Ahi tuna steaks

  • Blackening spice, I have great success with Paul Prudhomme brand

  • 2 oz. clarified butter (can substitute corn oil)

Pre-heat a Griswold (black cast iron skillet) until very hot (maybe for 10 minutes over a high heat). Brush both sides of tuna with butter and season with spice. Sear first side of tuna until for 2 minutes. Turn over and sear again another 2 minutes or until cooked to rare (this will depend on the thickness of the steaks).

 

Curry Sabayon:

  • 2 egg yolks

  • 1/2 tablespoon curry powder

  • 2 oz. sugar

  • 3 oz. champagne

 

Beat yolks, curry powder and sugar in stainless bowl until fluffy. Add champagne. Place mixture over simmering water and whip constantly until mixture thickens. Remove from heat and serve immediately over blackened tuna.

Bananas Flambé

Serves 6

  • 6 each dried black Chinese mushrooms

  • 1 medium carrot (small diced)

  • 1 red bell pepper (small diced)

  • 2 green onions (thinly sliced)

  • 1/2 cup cashews (medium chopped)

  • 6 each chicken thighs (skinned, boned and small diced)

  • 2 teaspoons dry sherry

  • 1 teaspoon soy sauce

  • 1 teaspoon fresh ginger (minced)

  • 1 tablespoon plus 1/2 teaspoon cornstarch

  • 3 cups plus 2 tablespoons and 1/2 teaspoon peanut oil

  • 3 heads iceberg lettuce

  • 2 oz. rice sticks

SAUCE:

  • 2 tablespoons dry sherry

  • 1 tablespoon light soy sauce

  • 1 tablespoon oyster sauce

  • 1 tablespoon sesame oil

  • 1/2 teaspoon light brown sugar

  • 1/4 teaspoon Chinese chili sauce

  

Soak mushrooms in hot water until soft. Dice caps and discard stems. Combine with carrots, red pepper and green onions. Refrigerate until ready to cook. Add sherry, soy sauce, ginger, 1/2 teaspoon cornstarch and 1/2 teaspoon peanut oil to chicken, mix well and refrigerate until ready to cook. Cut top 1/3 off each head lettuce and separate into round cups and refrigerate. Cook rice sticks by placing 3 cups oil in wok over medium high heat. When oil is ready the rice stick should puff immediately. Add in small amounts and after it puffs, turn over and do the other side. Remove and drain on paper towels. Combine remaining cornstarch with an equal amount of cold water. Just before serving, place wok over high heat. Add 2 tablespoons oil and roll it around until it smokes. Add thighs and cook until done (4-5 minutes). Add vegetables and cook about 2 minutes. Add nuts and sauce. When sauce boils, add cornstarch mixture and toss to glaze. Pour mixture out onto rice sticks and serve with lettuce cups.

Asian Chicken Lettuce Wraps

Serves 6

  • 6 each dried black Chinese mushrooms

  • 1 medium carrot (small diced)

  • 1 red bell pepper (small diced)

  • 2 green onions (thinly sliced)

  • 1/2 cup cashews (medium chopped)

  • 6 each chicken thighs (skinned, boned and small diced)

  • 2 teaspoons dry sherry

  • 1 teaspoon soy sauce

  • 1 teaspoon fresh ginger (minced)

  • 1 tablespoon plus 1/2 teaspoon cornstarch

  • 3 cups plus 2 tablespoons and 1/2 teaspoon peanut oil

  • 3 heads iceberg lettuce

  • 2 oz. rice sticks

 

SAUCE:

  • 2 tablespoons dry sherry

  • 1 tablespoon light soy sauce

  • 1 tablespoon oyster sauce

  • 1 tablespoon sesame oil

  • 1/2 teaspoon light brown sugar

  • 1/4 teaspoon Chinese chili sauce 

Soak mushrooms in hot water until soft. Dice caps and discard stems. Combine with carrots, red pepper and green onions. Refrigerate until ready to cook. Add sherry, soy sauce, ginger, 1/2 teaspoon cornstarch and 1/2 teaspoon peanut oil to chicken, mix well and refrigerate until ready to cook. Cut top 1/3 off each head lettuce and separate into round cups and refrigerate. Cook rice sticks by placing 3 cups oil in wok over medium high heat. When oil is ready the rice stick should puff immediately. Add in small amounts and after it puffs, turn over and do the other side. Remove and drain on paper towels. Combine remaining cornstarch with an equal amount of cold water. Just before serving, place wok over high heat. Add 2 tablespoons oil and roll it around until it smokes. Add thighs and cook until done (4-5 minutes). Add vegetables and cook about 2 minutes. Add nuts and sauce. When sauce boils, add cornstarch mixture and toss to glaze. Pour mixture out onto rice sticks and serve with lettuce cups.  

Asparagus, Jicama, Grapefruit and Mandarin Salad - Serves 4

Ingredients

  • 12 ounces asparagus, cut on bias

  • 3 ounces jicama, julienne

  • 2 grapefruit, segmented

  • 2 ounces mandarin oranges

  • 4 ounces mixed baby lettuce

  • 8 large Boston Bibb lettuce leaves

  • 6 ounces orange vinaigrette dressing (dressing below)

  • Salt and pepper to taste

Blanch asparagus in salted boiling water until tender (about 2 minutes). Remove and place in ice water (stop cooking). Drain, blot dry on paper towels. Gather remaining ingredients and arrange salads using Bibb leaves as base. Place lettuce in leaves and top with asparagus, jicama, grapefruit and oranges. Drizzle salad with dressing and serve immediately.

  

Orange Vinaigrette

Ingredients

  • 1/2 cup frozen orange juice concentrate

  • 1 ounce cider vinegar

  • 1 tablespoon honey

  • 6 ounce plain yogurt

  • 1/2 cup sour cream

  • Zest from 1 orange

  • Salt and white pepper to taste

 

Mix together orange juice concentrate, vinegar and honey. Whip in yogurt, sour cream and orange zest. Season with salt and pepper.

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)