Lavender Creme Brulee by Chef David Lawrence www.chefdavidlawrence.com This wonderful and romantic twist to an already romantic dessert was the first recipe that really tugged at my heart strings. Here it is, in his own words . . . LAVENDER CREME BRULEE I went through an obsession with all things lavender. I hunted down every recipe I could find that used the delicate, purple flowers. This is an impressive dessert, yet...
Read MoreFamous Mygatt “Tequini” This festive libation is the creation of Chris and Marcee Mygatt of Denver. Be sure not to skip step #4 as this is critical to get just the proper blend and chill to your Tequini! Pour 4 oz of Anejo Tequila (whatever brand you prefer: Patron, Herradura, etc) into a cocktail shaker over ice! Pour 1 oz of Cointreau into the same cocktail shaker. Add a good squeeze of 1/2 fresh lime. Shake 10 times to a...
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My Best Creme Caramel – by Robert Zupperoli A reader posted this on my “family and friends favorites” page. I haven’t tried it, but it sounds very good. If you try the recipe, please give me your feedback or any related tips. in his own words . . . This is easy and a definite crowd-pleaser . . . preheat oven to 350 Five Jumbo Egg Yolks Four Jumbo Eggs Three & 3/4 cups of Whole Milk 3/4 cup...
Read MoreBrining a Whole Chicken 1 1/4 gallons cold water 3/4 cup kosher salt 1/2 cup sugar 2 bay leaves 1/2 bunch fresh thyme, or 2 tbsp dried 1/2 head of garlic, peeled and smashed 1 tbsp cracked black pepper combine all the ingredients into a large pot or brine bag (you can buy them at your grocery store) add one whole chicken. ideally refrigerate for at least 12 hours… however you can put it in the AM and roast the bird in the...
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2 pounds of shrimp (butterflied – either leave whole or chop) 1 pound of sea bass (½ inch cubes) Juice from 4 limes Juice from one lemon 2 medium tomatos, diced 1 small white onion, finely chopped 2 small yellow and red sweet peppers, chopped 2-3 jalapeños or serrano peppers (more if you like it spicy), chopped 3/4 cup cilantro, washed and chopped 1 teaspoon of olive oil salt and pepper to taste lettuce leaves In a large...
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