by Chef Will from Heritage Court, Hamilton Princess Hotel
Servings: 2
Parmigiano-Reggiano – is a hard, granular cheese, cooked but not pressed, produced in Italy in the provinces of Parma, Reggio-Emilia, Modena, and specific regions in the provinces of Bologna and Mantua.
Ingredients:
13 oz Italian chickpeas, rinsed and drained (available at Lindo’s)
½ cup chicken stock
5 tablespoons extra-virgin olive oil
4 oz Pinot Grigio
2 cloves garlic, thinly sliced
Pinch chili flakes
6 oz cherry tomatoes, sliced
8 oz of cooked tomato sauce
½ oz chopped basil leaves
1 oz chopped Parsley
Salt to taste
1/2 pound whole wheat spaghetti
6 oz Grouper
Freshly grated Parmigiano – Reggiano cheese to taste. (more…)
Plump, succulent shrimp marinated in a lemon-basil vinaigrette and nestled in crispy Parmesan cups. Appetizer or main meal, the fresh, zesty lemon-basil marinade wakes up the taste buds and makes this recipe a light, refreshing choice for summer fare! Makes 8 servings
Peel shrimp, and devein, if desired. Place shrimp and next 4 ingredients in a large zip-top plastic freezer bag. Seal and chill 8 hours or up to 24 hours, turning bag occasionally. Stir in basil 1 hour before serving. Drain and discard marinade just before serving.
Divide greens evenly between Parmesan Baskets or serving bowls; arrange drained shrimp mixture evenly over lettuce. Serve with Fresh Lemon Vinaigrette.
Preparation
Whisk together oil and remaining ingredients in a bowl.
Note: To prepare ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before using.
Preparation
Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking until blended.
Note: To prepare ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before serving.
Preparation
Set your oven to 350°
Grease or prepare 12 cupcake tins
Recipe Cupcakes
Cream 1/2 a cup of room temperature butter and 1/2 a cup of packed down brown sugar. Mix in one egg and then add 1/2 cup of water and 1/2 a cup of molasses. In a separate bowl combine 1 1/3 cups of all-purpose flour, 3/4 tsp cinnamon, 1/2 tsp baking soda and 1/2 tsp of baking powder.
Continue to add 1/2 tsp of ginger, 1/2 a tsp of nutmeg and 1/4 tsp of allspice. Combine wet ingredients with dry and beat until creamy. Put in cupcake tins greased or using muffin cups. Bake for 20 – 25 minutes or until toothpick comes out clean.
Rum Chocolate Ganache
Crush 2oz of semi-sweet chocolate until fine. Add 1/4 cup of heavy cream and microwave for 30 – 45 seconds. Take out and stir in 2 – 3 tablespoons of Gosling’s Black Seal Rum. Set in fridge and return to stir every 10 mins.
Melt 1/4 cup of butter in a saucepan and then add 2 tbsp cold water and half a cup of sugar. Stir until boiling then remove and put into a dipping tray and
then let cool.
Take the cooled cupcakes and let them sit in the dipping trays for 5 – 10mins. Set upside down on wax paper and let the glaze soak into the cupcakes. Using
something hollow like a bottle cap remove the center of the cupcakes, approx 1/2 way down. Take the Rum Chocolate Ganache and pour inside then replace plugs.
Buttercream Icing
Blend a cup of unsalted butter until creamy. Add 5 – 6 tbsp of Gosling’s Black Seal Rum and 4 tbsp of Gosling’s Ginger Beer. Add 6 cups of powdered sugar or enough to create the right consistency.You don’t want it runny. Using a piping bag and tip apply the icing on the cupcakes and garnish with a fresh lime wedge.
Ice Cream and Brownie – a perfect combination anytime! This recipe was submitted by Barbara Jo M. of Blenheim, NJ during Turkey Hill’s Ultimate Holiday Recipe contest. It wasn’t a finalist, but its combination of brownies and ice cream made an honorable mention. We think it’s just, well, YUMMY!
INGREDIENTS
1 box of brownie mix
1 extra egg (in addition to any eggs needed for brownie mix)
2 containers Turkey Hill Vanilla Ice Cream or
Turkey Hill Chocolate Chip Mint Ice Cream (green)
6 ripe bananas
20 red and green Marachino cherries (without stems)
Chocolate syrup (to drizzle on top)
DIRECTIONS
Bake brownie mix according to directions, but add the extra egg to the brownie mix. Spray 9 x 13 inch pan with non-stick spray. Pour brownie mix in pan. Bake according to directions. When done, remove from oven. While warm, poke holes in brownie and spread 1 cup of softened Turkey Hill Vanilla Ice Cream over warm brownie. Freeze remainder of Turkey Hill Vanilla Ice Cream and freeze brownie until hard. Remove brownie from freezer along with remaining Turkey Hill Vanilla Ice Cream or Turkey Hill Chocolate Chip Mint Ice Cream. Spread softened ice cream over frozen brownie. Ice cream should be about 1/2 inch to 1 inch thick. Slice bananas, layer on top of ice cream. Slice Red and Green Marachino Cherries, place all over top. Drizzle chocolate syrup over ice cream and bananas. Freeze until ready to serve.
To serve, remove from freezer about 15 minutes before serving, cut into squares and enjoy!
NOTE: Variations of Turkey Hill Ice Cream can be used to suit your taste. Other toppings such as coconut (tinted to green or red) and pineapple can be added to top, along with chopped nuts and candy.
Sous Vide Beef Tenderloin with Potato Dauphinoise, Asparagus and Beef Jus
by Chef Michael from the Mid Ocean Club
Place one pound of beef tenderloin in a sealed bag with olive oil, salt, pepper and fresh herbs. Put in a water bath for two hours at 127Fº. Remove beef from the bag and pat dry. Place in a hot pan with oil and brown on all sides. Slice into medallions to serve.
To puree the asparagus, place one-half of the bunch of asparagus, sliced, in a small saucepot and cover with heavy cream. Cook until the asparagus is soft and blend until smooth.
For the potatoes. Layer the sliced potatoes with a mixture of 8 eggs to one quart of heavy cream. Sprinkle the top with your desired cheese and bake for one hour at 225ºF.
Ingredients
Ingredients
Sous Vide Beef Tenderloin with Potato Dauphinoise, Asparagus and Beef Jus
