Wild Mushroom and Natural Farro Porridge

Wild Mushroom Porridge with Natural Farro per serving, for four guests 2 oz par cooked farro in mushroom stock 24 oz mushroom stock, approximate for total preparation 1 oz butter 2 oz cooked wild mushroom puree 1 oz microplaned parmesan Olive oil blend Squeeze of fresh lemon Fresh chopped herbs of thyme, chives, chervil Salt …

Swiss Chard Tart with Kabocha Squash, Bosque Blue Cheese and Bacon

Swiss Chard is related to the beet but tastes more like grown up spinach only a bit coarser.  The stem should be removed and cooked separately, usually blanched or with a beurre fondue, can also be fried.  This preparation uses the leaves as a wrapper or ravioli to hold the chicken and blue cheese.  Other …

Shiner Bock BBQ Sauce

Shiner Bock BBQ     2 each peppers, roasted and peeled 2 large yellow peppers, roasted and peeled 2 large green peppers, roasted and peeled 2 large yellow onion, charred on the grill and chopped 1 large garlic clove, chopped 2 oz cumin 2 oz coriander 2 t new mexico chili powder 8 oz apple …

Bacon Cheddar Rolls

Bacon Cheddar Onion Rolls   2 packages active dry yeast 6 T warm water, 105 degrees mix together and let stand five minutes 2 cups whole milk, warm to 110 degrees 10 T melted butter 5 T brown sugar 2 eggs 2 T salt add above to yeast and water mixture in bowl 2-4 cups …

Blueberry Bourbon Barbeque Sauce

1 pint fresh blueberries 1 large onion, diced 1 bulb garlic, crushed 1 carrot, peeled and diced 1 parsnip, peeled and diced 1 cup bourbon ½ cup cider vinegar ¼ cup brown sugar 1 cup apple cider 16 oz. ketchup ½ cup molasses 2 cups chicken stock 1 ancho chili, seeded 1 cinnamon stick 3 …

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