Recipes

 You can find more recipes of

Chef Andrew’s in

Emerald Coast Home Design and Fervor

Magazines…

 

Feta Cheese Dip

Feta cheese is most often associated with Greek cooking. However, it is the most popular of cheeses eaten in the
Middle East! Feta absorbs the flavors of herbs and spices very well, and has an ideal consistency for many dishes. This dip is served with pita bread wedges or crackers.

INGREDIENTS:

  • 8 oz. feta cheese
  • 2 tablespons lemon juice
  • 2 tablespoons vegetable oil
  • 1 1/2 tablespoons olive oil

PREPARATION:

Crumble and mash feta cheese with a fork with oils and lemon juice until smooth and creamy.Serve with toasted pita wedges or crackers.

Chef Note: Try adding a teaspoon of dill, oregano, garlic powder, or another herb or spice. For spicier spices like cumin or caraway, start off with 1/8 teaspoon and increase according to taste.

 

Hudson Valley Hunter’s Chicken
Chef Andrew Selz

Ingredients

3 – 4 lb chicken breast and thighs cup up
flour as needed
1 cup Olive Oil
1 Bottle C.H.E.F. Candied Tomato Tarragon Compote
1 cup dry white wine
1 bay leaf
1 cup mushrooms, Shiitake & Crimni sliced thin

Method:

  1. Dredge chicken with flour and sauté in Olive Oil until golden brown.
  2. Add chicken, Candied Tomato Tarragon Compote, wine, mushrooms, bay leaf to heavy pot and simmer covered for 1 hour or until tender.
  3. Serve with boiled pasta or sautéed tiny new potatoes.

Suggested Wine: Sancerre Blanc (Loire Valley Sauvignon) or Crozes Hermitage (Northern Rhone Syrah)

Pad Thai
Chef Andrew SelzIngredients1tbs. Sesame Oil
8 oz. chicken breast cut into strips
1 cup chicken stock
1 tsp. cracked black pepper
1 tsp. lemon grass, ground, dried
1 cup C.H.E.F. Spicy Mango Peanut Sauce
1 cup bean sprouts
1 cup Tofu, firm
8 oz. rice noodles
1 cup peanuts, ground unsalted

Method:

  1. Cook rice noodles as directed, remove drain and cool.
  2. Heat oil and sauté chicken until golden brown and cooked through. Remove from pan and keep warm.
  3. With remaining oil sauté tofu until golden brown, remove and keep warm.
  4. Add chicken stock and bring to a simmer.
  5. Add C.H.E.F. Spicy Mango Peanut Sauce, lemon grass, and cracked pepper. Simmer for 5 minutes but do not bring to a boil.
  6. Toss rice noodles, chicken and tofu in ready made sauce and serve.
  7. Garnish with fresh ground peanuts.
Hudson Valley BBQ Spareribs
Chef Andrew SelzIngredients4 lbs. Spareribs
1 bottle C.H.E.F. Thai BBQ Sauce
1 cup beef broth
Olive Oil as needed

Method:

  1. Sear spareribs in olive oil until golden brown on all sides.
  2. Place spareribs in an oven proof pan.
  3. Mix Original BBQ Sauce and Beef broth and pour over spareribs.
  4. Bake at 350ºF in a covered pan for 1 1/2 hours or until fork tender. Place spareribs on grill and brush the ribs with the Original BBQ Sauce. Transfer the ribs to a serving platter and garnish with green onions.
  5. Serve with a nice refreshing chilled Asian salad.

Suggested Wine: Gewurztraminer d’Alsace Grand Cru or a California Zinfandel

Warm Thai Shrimp & Vegetables with Spicy Mango Peanut Sauce
Chef Andrew Selz

Ingredients:

36 shrimp, med. peeled & de-veined
3 tbs. Olive oil
2 cups cabbage, shredded
1 cup green beans, cut in 1 inch lengths
1 cup carrots, cut in 1/8 inch slices
1 cup cauliflower florets
1 cup bean sprouts
1 cup seedless cucumber, sliced in half moons
3 ea potato, small, boiled, peeled, cut in half moon slices
1/2 lb fried tofu, optional
2 eggs, hard boiled, cut in wedges
2 tbs. Crisp-fried onions
watercress, for garnish
1 1/2 cups C.H.E.F. Spicy Mango Peanut Sauce
crackers, rice or of your choice

Method:

  1. For the salad, boil the cabbage, beans, carrots and cauliflower each separately in salted water until tender-crisp, 3-4 minutes. Drain and set aside
  2. If using tofu, place in small non stick pan and sauté with a little Spicy Mango Peanut Sauce to a light golden brown. Set aside.
  3. In a med. sauce pan heat Lemon Grass Oil and sauté shrimp for 2-3 minutes. Add the Spicy Mango Peanut Sauce, adding water if necessary, to thin it to the consistency of a creamy dressing.
  4. Add remaining blanched vegetables, bean sprouts and tofu.(If desired)
  5. On a large serving plate, arrange the watercress and cucumber to make a border. Arrange the cabbage, beans, carrots, and bean sprouts in layers on the platter. Top with cauliflower and sliced potato, than the tofu (if desired). Pour warm Spicy Mango Peanut Sauce over salad. Arrange the egg wedges around the salad. Sprinkle crisp-onions over the sauce. Top with crackers and serve.

Suggested Wine: Brut Champagne or Cava (Spanish Sparkling Wine) or Rueda (Unoaked Spanish Wine)

Chicken Breast Provencal
Chef Andrew SelzIngredients:6 chicken breasts
salt and pepper to taste
flour as needed
4 oz Chablis, or any red wine
Olive Oil as needed
12 ea olive, nicoise, pitted and sliced
1 bottle C.H.E.F.’s Candied Tomato Tarragon CompoteMethod:

  1. Season chicken breast with salt and pepper, and dredge lightly with flour, shaking off any excess.
  2. Heat C.H.E.F.’s garlic oil in a sauté pan and sauté chicken skin-side down until golden brown. Turn over and finish until just cooked through.
  3. Remove from pan.
  4. Pour off excess fat from pan and deglaze the pan with the wine, stirring well to release all of the drippings.
  5. Return chicken breast to pan and add C.H.E.F.’s Candied Tomato Tarragon Compote, toss and heat until hot.
  6. Serve
Aged Sirloin of Beef with Bok Choy, C.H.E.F. Thai BBQ Sauce
Chef Andrew Selz Ingredients:2 – 8oz. Sirloin Steaks
sea salt freshly ground to taste
black pepper freshly ground to taste
2 bunches Bok Choy or any other greens
1 Bottle C.H.E.F. Thai BBQ Sauce
2 tsp. ginger, ground
1 tsp. garlic, minced
1 tsp. lemon grass, mincedMethod:

  1. Marinate the steaks in Thai BBQ Sauce for at least one hour.
  2. Heat griddle or broiler pan and cook steaks to your liking, marinating with Thai BBQ Sauce occasionally. Place on plate and allow to rest for 2 minutes.
  3. Add additional Thai BBQ Sauce to remaining sauce in the pan and mix well with minced garlic, lemon grass and ginger.
  4. Cook greens in salted boiling water until tender.
  5. Divide greens on plates, slice the sirloin steaks, place on top of the greens and drizzle with infused Thai BBQ Sauce left from pan.
  6. Serve with starch of your choice.

Suggested Wines: California Zinfandel or Australian Shiraz, light oak

Salmon with Thai Garlic Essence with Jicama Salad
Chef Andrew Selz  Serves 10
Jicama SaladIngredients:1 ea. Jicama, julienne
8 oz. carrot, julienne
1 ea. red bell pepper, julienne Charred
1 ea. yellow bell pepper, julienne Charred
6-8 pluches Cilantro
1 bottle C.H.E.F.’s Thai Citrus DressingMethod:

  1. In a bowl, combine the Jicama, carrots, cilantro and bell peppers.
  2. Pour C.H.E.F. Thai Citrus Dressing over vegetables and toss well.
  3. Set aside until service.

Salmon

Ingredients:

10- 4 oz. portions salmon
1 bottle C.H.E.F. Thai Garlic Essence
salt and pepper to taste

Method:

  1. Preheat oven at 350ºF.
  2. Place salmon portions on sheet pan. Baste salmon with Thai Garlic Essence.
  3. Bake until tender to the touch about 10 minutes depending on the size of the portions. Warm remaining Thai Garlic Essence for sauce.
  4. Arrange salmon on plate with Jicama salad. Pour warm Thai Garlic Essence over salmon for a finished plate.
Squash Patties
Chef Andrew SelzIngredients:3 cups squash, cooked and mashed
2 eggs, whole
2 tbs. brown sugar
1 cup cheese, mild, grated (your choice)
salt and pepper to taste
bread crumbs
2 eggs, beatenMethod:

  1. Mix together the squash, eggs, brown sugar and cheese. Mixture will be loose.
  2. Scoop out into small balls. Dip the squash balls into the beaten eggs, roll in bread crumbs and slightly flatten.
  3. Heat oil over med. heat and fry the squash patties until brown on both sides.

Chef Note: You may want to place squash patties into freezer to firm before rolling in eggs and bread crumbs for better handling. Top with grated cheese if desired.

Steak/Stuffing Rollups
This can be created with left over flank steak and stuffing. Use your favorite stuffing recipe and after mixed place on a cookie sheet and bake until done. Marinate flank steak in CHEF Thai BBQ Sauce for 2 hours. Cook steak to desired doneness. If using leftover steak warm in low heat pan with CHEF Thai BBQ Sauce just until seasoned and slice into strips. Cut stuffing with a round cutter about 1 inch in diameter. Take sliced steak and roll around stuffing, hold together with toothpick and top with CHEF Thai Citrus Dressing. It is that easy.

Chef Note: This is a great finger food for the holidays.

 

Cranberry Chutney                                            

½         apple cider

¾         cup water

2 ¼      cup brown sugar

¾         teaspoon curry powder

½         teaspoon ground ginger

¼         teaspoon cloves

¼         teaspoon allspice

½         teaspoon cinnamon

2          lemons, rind grated

1          apple, peeled and chopped course

6          cups cranberries, rinsed pick over

½         cup raisins

½         cup walnuts

In large sauce pan, combine the cider, sugar, spices and water; bring the liquid to a boil, stirring until the sugar is dissolved. Add the lemon rinds and apple and continue to simmer on lowest heat for about 10 minutes.

Add the cranberries, dried fruit and simmer for an additional 30 to 40 minutes or until thickened.

Transfer the chutney into a bowl and cool. Chill it or serve it warm.

Acorn Squash with Cranberry Chutney 

4          acorn squash or squash of your choice

½         cup brown sugar

1          stick of butter

Preheat oven to 350º.

Cut squash in half and remove the seeds. Divide the brown sugar and butter between the squash.

Place on sheet pan and cover with foil.

Bake for 50 to 60 minutes.

Remove from oven and discard the liquid. Cut each half in half place on serving tray and top with cranberry chutney.

 

Thai Stuffing 

4          cups of day old bread cut into cubes

¾         cup CHEF Thai Garlic Essence

1          cup chicken stock or vegetable stock

2          stalks of celery, chopped small

1          teaspoon poultry seasoning

1          teaspoon sage

Fresh cracked black pepper

1          small white onion, chopped small

2          Tablespoons butter

In frying pan on medium heat add the butter. When melted add the onions, celery, sage, poultry seasoning and black pepper. Sauté until soft. Set aside to cool.In large bowl add the bread cubes, cooled onion mixture, CHEF Thai Garlic Essence and half of the chicken stock. Mix well. Stuffing should be moist but not saturated. If it appears to dry still add more chicken stock and mix until moist.

Stuffing could be baked in the turkey or chicken or in a buttered casserole dish. Do not cover the casserole dish. Bake dish at 350º for about 30 to 40 minutes.  If stuffing in poultry please use thermometer and internal temperature should be 165º.

 

 

Toasted Pecan Chocolate Tart

Chef Barbara Jornov

Yield: 12 portions

Ingredients: 

3          cups plus 12 halves pecans

¼         cup sugar

6          Tbs unsalted butter melted

14        oz bittersweet chocolate, chopped

1 ¼      cups heavy cream

2          Tbs Grand Marnier

White chocolate as needed

Method:

Toast pecans in 350◦ F oven for 5 to 8 minutes or until gently toasted.

In food processor coarsely chop 3 cups pecans for crust.

Prepare simple syrup by simmering sugar and water in covered saucepan for 4 minutes to dissolve crystals. Add 2 tablespoons syrup and melted butter to chopped pecans; mix well.

Place mixture in 10-in. fluted tart pan with removable bottom. Press with fingers to form crust. Freeze to firm for about 10 minutes.

In medium saucepan bring cream to a slow boil. Add chocolate; remove from heat.

Stir until smooth. Stir in the Grand Marnier until smooth. Pour mixture into chilled tart mold; refrigerate for 4 hours or overnight.

To serve, remove tart from pan. To slice, use knife dipped in hot water and wiped dry. Garnish slices with shredded white chocolate and one pecan half on each slice

Leave a Reply

You must be logged in to post a comment.