Showing posts with label Aaron McCargo. Show all posts
Showing posts with label Aaron McCargo. Show all posts

Wright Brand Bacon Byte with Egg and Cheese Cups Recipe



Smashed Parsnips with Mascarpone Cheese Recipe



Ingredients:
  • 1 pound parsnips, peeled and cut into 1-inch pieces
  • 2 tablespoons butter
  • 3 tablespoons sugar
  • 1/2 onion, diced
  • 1/2 cup mascarpone
  • 1/4 cup freshly chopped parsley leaves
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper

Method:

  1. Bring a large pot of water to a boil and add the parsnips.
  2. Cook until the parsnips are tender, about 10 minutes. Drain.
  3. Heat a pot over medium-high heat and add the butter and sugar.
  4. Allow to melt together.
  5. Add onions and saute until caramelized, 6 minutes.  
  6. Add parsnips to pot.
  7. Turn heat off and add the mascarpone.
  8. Stir together and mash, adding parsley, salt and pepper. 

Flourless Chocolate Cake Recipe

Ingredients:
  • Nonstick butter spray
  • 4 ounces bittersweet chocolate, chopped
  • 1 stick cold butter
  • 1 teaspoon vanilla extract
  • 2 ounces hazelnut liqueur (recommended: Frangelico)
  • 3/4 cup sugar
  • 1/2 cup cocoa powder, sifted
  • 3 eggs, beaten
  • Chocolate Ganache, recipe follows
  • Berries, garnish
  • Powdered sugar, garnish



Method:

  1. Preheat the oven to 375 degrees F.
  2. Spray an 8-inch round cake pan with nonstick butter spray and line bottom with parchment.
  4. Put the chocolate, butter, vanilla and hazelnut liqueur in a large bowl on top of a double boiler.
  5. Stir the mixture frequently until combined and smooth.
  6. Remove the chocolate from heat and put the bowl into an "ice bath" to cool the chocolate.  
  7. Cook's Note: This step is important so the eggs will not cook when added to the chocolate.
  8. Mix in the sugar and cocoa powder.
  9. Stir in the eggs and pour into the prepared cake pan.
  10. Put the cake pan on a sheet tray and bake for 20 to 25 minutes.  
  11. Remove the cake from the oven and invert onto a rack over a sheet pan lined with parchment paper.
  12. Pour the ganache over the cake.
  13. Allow the cake to cool and set for 10 minutes before serving.
  14. Garnish with fresh berries and powdered sugar.

 

 
Chocolate Ganache:
  • 4 ounces semisweet chocolate, chopped
  • 1/2 cup heavy cream
Put the chocolate into a large bowl. Heat the cream in a small pot, over low heat, until hot to the touch. Pour the hot cream over the chocolate. Mix well with a rubber spatula until the chocolate melts.

 

Curry Chicken Skewers Recipe


Ingredients:

  • Wooden skewers
  • 2 pounds boneless chicken breast, cut into chunks
  • 3 tablespoons minced garlic
  • 1/2 cup sliced green onions
  • 2 tablespoons chopped cilantro leaves
  • 2 tablespoons minced lemongrass
  • 2 tablespoons curry powder
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 lime, juiced
  • 1 tablespoon smoked paprika
  • 1/4 cup chicken stock
  • 1 teaspoon coarsely ground black pepper
  • 2 tablespoons canola oil
  • Steamed white rice, for serving

Method:

  • Soak wooden skewers in water for at least 30 minutes.
  • In a large bowl, add the chicken and all the remaining ingredients and mix well.
  • Cover with plastic wrap and refrigerate for 2 hours or overnight.
  • Remove the chicken from the marinade and thread onto the wooden skewers.
  • Preheat the grill to medium.
  • Put the skewers on the grill.
  • Cook for 2 to 4 minutes, then flip and cook for another 2 to 4 minutes.
  • Remove the chicken from the skewers to a serving platter and serve with white rice

Smoky Yam Gratin Recipe

Ingredients:

  • 2 tablespoons butter
  • 1 teaspoon minced garlic
  • 1 small onion, diced
  • 2 tablespoons all-purpose flour
  • 2 smoky chipotles, minced
  • 1 1/2 cups heavy cream
  • 1 cup chicken stock
  • Salt and freshly ground black pepper
  • 2 pounds (about 5 to 7) yams (or sweet potatoes), peeled and cut into 1/4-inch disks
  • 8 ounces smoked Gouda, grated
  • 1/4 cup bread crumbs
  • 1/4 cup freshly chopped parsley leaves

Method:

  1. Preheat the oven to 325 degrees F.
  2. In a small saucepan over medium-high heat, melt the butter and add the garlic.
  3. When the garlic has browned, add the onions.
  4. Cook the onions until slightly caramelized, about 3 to 5 minutes.
  5. Stir in the flour and the chipotles and cook for an additional minute.
  6. Pour the cream and stock into the pan and stir.
  7. Season with salt and pepper, to taste.
  8. Bring the mixture to a simmer, stirring occasionally.
  9. Layer about 1/3 of the yam slices in a well greased 11-inch baking dish.
  10. Drizzle 1/3 of the cream sauce over the yams and sprinkle some cheese on top.
  11. Repeat the steps, reserving 1/4 cup of the cheese.
  12. In a small bowl, mix together the bread crumbs, reserved cheese and parsley.
  13. Set aside.
  14. Cover the yams with foil and bake in the oven for 30 minutes.
  15. Remove from the oven, discard the foil and top with the bread crumb mixture.
  16. Return to the oven for an additional 15 minutes.
  17. Remove from the oven and allow to sit for 5 minutes before serving.
  18. Garnish with chopped parsley and serve.

Stuffed Veal Chops Recipe


Ingredients:

Filling:
  • 1/4 cup minced prosciutto
  • 1/4 cup grated sharp provolone cheese
  • 1/4 cup small diced roasted peppers
  • 1/2 small onion, grated
  • 2 tablespoons seasoned Italian bread crumbs
  • 2 tablespoons minced fresh oregano leaves
  • 1/2 teaspoon coarse black pepper
  • 1/2 teaspoon salt
  • 2 (1-inch thick) veal chops, frenched
  • Salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil

Method:

  1. In a medium bowl, mix all the filling ingredients together until well combined. Set aside.
  2. Have grill preheated over high heat and oven preheated to 350 degrees F.
  3. Slit each veal chop on its side to create a pocket.
  4. Stuff each chop with filling.
  5. Use toothpicks to keep closed.
  6. Season chops with salt and pepper and brush with oil on both sides.
  7. Place chops on smoking hot grill and mark for 2 minutes on each side.
  8. Remove from grill and place in a baking dish.
  9. Finish cooking in oven for 4 to 6 minutes.

Jammin' Salmon Burger Recipe


Ingredients:

For Burgers:
  • 2 teaspoons freshly chopped parsley leaves
  • 1/2 Vidalia onion, diced
  • 2 eggs
  • 1/2 cup panko bread crumbs
  • 1/2 teaspoon cracked black pepper
  • 1 teaspoon kosher salt
  • 1 lemon, zested
  • 4 tablespoons Dill Mayonnaise, recipe follows
  • 2 (6 1/2-ounce) cans Alaska skinless and boneless pink salmon, drained well
  • 2 tablespoons grapeseed oil

Method:
  1. Preheat oven to 400 degrees F.
  2. In medium bowl, combine, parsley, onions, eggs, panko, black pepper, salt, lemon zest and Dill Mayonnaise together.
  3. Add drained salmon and mix well together.
  4. Make 4 patties and set aside.
  5. In a large skillet on medium, heat 2 tablespoons of grapeseed oil.
  6. Place burgers in skillet.
  7. Cook over medium heat until browned.
  8. Turn and brown other side.
  9. Place in oven for 3 to 4 minutes.
  10. Serve on buns with Dill Mayonnaise.

Dill Mayonnaise:
  • 1/2 cup mayonnaise
  • 1/2 lemon, juiced
  • 2 tablespoons freshly chopped dill leaves
  • Pinch cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • Combine all the ingredients in a small bowl and set aside.

Crispy Chicken Drumsticks Recipe


Ingredients:

  • Canola oil, for frying
  • 1 tablespoon minced garlic
  • 1/4 cup white wine vinegar
  • 1/2 cup whole-grain mustard
  • 3 tablespoons prepared horseradish
  • 1/2 cup chopped rosemary leaves
  • 1/2 cup olive oil
  • 1 1/2 tablespoons salt
  • 1 tablespoon cracked black pepper
  • 3 pounds chicken drumsticks
  • 2 cups all-purpose flour
Method:

  1. In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
  2. Preheat the oven to 375 degrees F.
  3. Put the garlic, vinegar, mustard, horseradish and rosemary into a food processor.
  4. Pulse the ingredients until smooth.
  5. Slowly add the olive oil to emulsify and season with salt and pepper.
  6. Put the chicken in a large resealable bag.
  7. Pour the marinade into the bag and mix it into the chicken until well coated.
  8. Close the bag and refrigerate for 2 to 4 hours and up to overnight.
  9. Put the flour in a shallow dish.
  10. Remove the chicken from the marinade.
  11. Dredge each piece of chicken in the flour, shaking off any excess.
  12. Working in batches, fry the chicken until golden brown, about 7 to 8 minutes.
  13. Remove the drumsticks from the fryer and arrange them on a sheet tray.
  14. Put them in the oven until cooked through, about 6 to 8 minutes.
  15. Remove the chicken from the oven and arrange them on a platter for serving.

Holiday Bliss Potato Salad Recipe


Ingredients:

6 eggs
2 pounds red bliss potatoes, quartered
1/4 cup chopped onion
1/4 cup chopped celery
2 tablespoons jarred pickle relish, drained
3/4 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons salt
1/4 cup chopped green onions
1 tablespoon chopped parsley leaves
Freshly cracked black pepper

Method:

  1. Put the eggs in a saucepan, with water to cover, and add a pinch of salt.
  2. Cover and bring to a boil over medium heat.
  3. Remove the saucepan from the heat and allow it to sit for 10 minutes.
  4. Remove the eggs from the water and shock in an ice bath until cool.
  5. Peel and chop the eggs on a cutting board and put into a medium bowl.
  6. Set aside.
  7. Add the potatoes to a medium pan and cover with water.
  8. Bring to a boil over medium heat and cook the potatoes until fork tender, about 10 to 15 minutes Drain and cool the potatoes on a sheet tray.
  9. In a large serving bowl mix together the onion, celery, relish, mayonnaise, lemon juice, salt, green onions and parsley.
  10. Add eggs and cooled potatoes.
  11. Toss together and add black pepper, to taste.

Smoked Ham Stuffed Perogies Recipe


Ingredients:

Filling:
  • 2 cups leftover mashed potatoes
  • 1/2 cup smoked ham, diced
  • 1/4 cup frozen sweet peas, thawed
  • 1/2 cup shredded Gruyere

Dough:
  • 2 cups bread flour
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg, beaten
  • 2 teaspoons olive oil
  • 1 cup warm water
  • 1 gallon salted water
  • 1 small onion, sliced
  • 1/2 stick butter
  • 2 scallions, sliced
  • Sour cream, to garnish

Method:

In a medium bowl, add filling ingredients and combine well. Set aside.

 
In a large bowl add both flours, baking powder and salt and mix well. In a separate bowl add the remaining dough ingredients and whisk until combined. Add wet ingredients to the dry ingredient using a wooden spoon to form a ball. Cut in half. (You can freeze dough for another time, if desired.)

 
Flour a work surface and roll dough about 1/8-inch thick. Use a 3-inch biscuit cutter to cut out 12 rounds from the dough.

 
Place a dollop of filling in the center of each dough round. Fold dough over filling to form a half moon. Press edges together with your thumb. Seal the edges using the flat tines of a fork.

 
Bring a large saucepan of salted water to a simmer. Add perogies and cook for about 2 minutes. Drain perogies.

 
Meanwhile, in a large skillet over high heat, melt half of the butter and add the onion.

 
Cook onions for 5 to 6 minutes until slightly caramelized. Add perogies and the remaining butter. Allow to saute for a few minutes, then add the scallions.

 
Remove to a platter and serve with sour cream.

Turkey Club Sandwich Recipe


Ingredients:

Brine:
  • 1/2 gallon water
  • 2 cups salt
  • 1 cup dark brown sugar
  • 1 onion, sliced
  • 2 cloves garlic, smashed
  • Pinch of crushed red pepper flakes
  • 6 leaves sage
  • 1 sprig rosemary
  • 1 sprig thyme
Method:

  • 6 pound turkey breast, rinsed
  • 1/2 bag ice cubes
  • 6 to 8 slices bacon
  • 1 cup mayonnaise
  • 2 tablespoons olive oil
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons paprika
  • 1 tablespoon Italian seasoning
  • 3 tablespoons salt
  • 2 tablespoons black pepper
  • 12 pieces wheat bread
  • Cilantro Mayonnaise Sauce, recipe follows
  • 1 tomato, sliced
  • Lettuce leaves
  • 1 avocado, pitted, peeled and sliced
  1. In a large saucepan filled with 1/2 gallon of water, bring water to a simmer.
  2. Add all Brine ingredients and stir.
  3. Allow to come to a boil, then cool broth.
  4. Add turkey and place in refrigerator for 2 to 4 hours.  
  5. Cook's Note: In a large saucepan filled with ice, pour brine and mix, allowing ice cubes to melt. Brine should be cool to the touch.
  6.  Place bacon strips onto cookie sheet.
  7. Place in oven for 12 to 14 minutes.
  8. Remove from the oven and drain on paper towels.
  9. Preheat the oven to 350 degrees F.
  10. Remove turkey from brine and place into a roasting pan.
  11. Pat dry turkey.
  12. Combine mayonnaise, olive oil, garlic powder, onion powder, paprika, Italian seasoning, salt and black pepper.
  13. Rub this mixture all over the turkey breast and under the skin.
  14. Place in the oven and roast for about 1 1/2 hours or until the turkey reaches 165 degrees F on an instant-read thermometer.
  15. Make sure to let the turkey rest before slicing.  
  16. Slice the turkey and assemble the sandwiches by topping 1 piece of bread with the Cilantro Mayonnaise Sauce, turkey, bacon, another piece of bread, Cilantro Mayonnaise Sauce, turkey, tomato, lettuce, avocado, and a final piece of bread spread with the Cilantro Mayonnaise Sauce.
  17. Repeat with remaining bread and ingredients.
Cilantro Mayonnaise Sauce:
  • 1 cup mayonnaise
  • 2 tablespoons freshly chopped cilantro leaves
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • Pinch coarse black pepper
  • 1/4 teaspoon salt
Cook Time: 1 hour 45 minutes

Pan Seared Halibut with Roasted Heirloom Tomatoes Recipe


Ingredients:
  • 2 tablespoons grapeseed oil
  • 4 (6-ounce) halibut fillets
  • 1 tablespoon salt
  • 1 tablespoon cracked black pepper
  • 2 sprigs fresh thyme
  • 1 lemon, juiced
  • 1 tablespoon olive oil
  • 1 1/2 cups halved heirloom tomatoes
  • 1 teaspoon chopped garlic
  • 2 tablespoons freshly chopped parsley leaves

Method:
  1. In a large saute pan over medium-high heat, add the grapeseed oil.
  2. Season the fish with salt and pepper and add to the pan.
  3. Sear the fish for 3 to 4 minutes on each side.
  4. Add the thyme and juice of 1/2 a lemon and baste the fish with the sauce.
  5. Remove the halibut from the pan to a serving platter.
  6. Add the olive oil to the pan and stir in the tomatoes, the garlic and the juice of 1/2 a lemon.
  7. Cook for 2 minutes and then add the parsley.
  8. Stir to combine and serve on top of the fish.

Spicy Sweet Collards Recipe

Ingredients
  • 3 tablespoons olive oil
  • 1 cup diced onions
  • 1 tablespoon minced garlic
  • 1 tablespoon crushed red pepper flakes
  • 1 large bunch collard greens, stemmed and sliced very thin
  • 1 tablespoon sugar
  • 1/2 cup chicken broth
  • 1 tablespoon kosher salt
  • 1 tablespoon cracked black pepper
Method:
  1. Add the oil to a large saute pan over medium-high heat.
  2. Add onions, garlic and the red pepper flakes.
  3. Cook until slightly caramelized for about 2 to 3 minutes.
  4. Stir in the greens and toss well to wilt. Add the sugar and broth and toss together.
  5. Turn the heat down and cover.
  6. Cook until liquid is evaporated and greens become glazed, tossing occasionally, about 6 to 8 minutes.
  7. Season with salt and pepper and transfer to a serving bowl.
  8. Serve.

Sweet and Tangy Frozen Yogurt Sundae Recipe


Ingredients:
  • 1 pound frozen cherries
  • 1/2 cup sugar
  • 1 lemon, juiced
  • 1/4 teaspoon lemon zest
  • 1 pint store-bought frozen yogurt
  • Candied ginger, recipe follows, for garnish
METHOD:

In a medium saucepan over medium heat add the cherries, sugar and lemon juice.

Cook until reduced and the liquid is slightly syrupy, about for 8 to 10 minutes. Stir in the lemon zest and remove from the heat. Scoop the frozen yogurt into 4 serving dishes and top with the syrup. Garnish with candied ginger and serve.

Candied Ginger:

  • 1 cup water
  • 1 1/2 cups sugar
  • 1/2 cup peeled and thinly sliced ginger
  • Line a cookie tray with parchment paper.

Combine 1 cup of water and 1 cup of sugar in a medium saucepan over medium heat. Bring to a boil and add the ginger. Cook for about 5 minutes, then remove the ginger to the cookie tray. While hot, add 1/4 cup of the sugar and toss together. Separate the ginger slices and sprinkle with the remaining 1/4 cup sugar. Cool before using.

Cook Time: 20 minutes only..

Buffalo Chicken Cheese Balls Recipe


Ingredients:
  • 1 store-bought rotisserie chicken
  • 1/4 cup hot sauce (recommended: Frank's Red Hot)
  • 1 teaspoon ground black pepper
  • 1 3/4 cups sharp Cheddar
  • 1/4 cup freshly sliced scallions
  • 1 cups all-purpose flour
  • 3 eggs, lightly beaten
  • 2 cups panko bread crumbs
  • Vegetable oil, for frying
Blue Cheese Dip:
  • 1 1/2 cups mayonnaise
  • 1/2 cup packed blue cheese, broken up
  • 1/2 teaspoon hot sauce
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 lemon, juiced
  • 1 teaspoon chopped garlic
METHOD:
  1. Have oil heated to 350 degrees F. 
  2. Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
  3. Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
  4. When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
  5. To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.


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