Simple appetizer that uses delicious Phillips Jumbo Lump Crab meat. Seasonal tomatoes are the perfect nesting spot for this crab meat and some tangy Gruyere’ cheese….
Make these delicious crepes during the bounty of the apple harvest, usually early fall. I eat hundreds of apples during the harvest, cooked in many excellent dishes, like this one!
Created by: Chef Keith Snow
- 1 stick butter
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon fresh grated nutmeg
- 1cup walnut pieces
- 3 Gold Rush or Granny Smith apples, cored and sliced ¼-inch thick
- (optional)1/4 to ½ cup Apple Jack Brandy, or any other apple liquor or brandy
- (optional)8 scoops cinnamon or vanilla ice cream
- 8 crepes(essentially, very thin sweetened pancakes)
- 2 ounces crumbled Blue cheese
- In a saute pan, melt the butter. Stir in the brown sugar, cinnamon, and nutmeg. Cook the mixture for 1 minute to dissolve the sugar. Add the walnuts and apples.
- Cook the apples for 3 to 4 minutes, or until the apples are tender and caramelized. Remove the pan from the heat and add the brandy.(keep your face out of the way!) Place the pan back on the stove. Shake the pan a couple of times to ignite the flame. If the flame does not ignite, carefully light the flame with a match.
- Spread a scoop of the ice cream evenly over each crepe. Starting with one side, gently roll the crepe up like a jellyroll. Place the crepes in the freezer and freeze until firm, about 1 hour. Divide the crepes between four shallow bowls. Spoon the apple/walnut mixture over the crepes. Sprinkle the cheese over the top and serve immediately.
Easy to make and great on a steak, roasted chicken and other things like a pizza with arugula.
Created By: Chef Keith Snow
- 3 tablespoon butter
- 1 shallot,
- ½ pound golden chanterelles or other fall mushrooms,
- Salt and freshly ground black pepper
- 3 tablespoon chopped fresh thyme leaves
- Heat butter in a skillet over medium heat. Add shallots and cook for 1 minute.
- Add mushrooms. Stir until mushrooms are coated with butter. Season to taste with salt and pepper, then cook, stirring occasionally, for 68 minutes. Add thyme and cook for 2 minutes more.
Chicken Piccata is a simple recipe with chicken breasts in a delicate sauce of butter, parsley, lemon and capers….
Learn how to make a delicious chicken mousse appetizer from poached chicken and mushrooms. Perfect for a rustic dinner party.
- 4 medium Poached Chicken Thighs, cooled
- 1 cup Heavy Cream
- 1 medium Ciabatta Loaf, sliced and toasted
- 2 cups Wild Mushrooms, chopped
- 1 medium Shallot, chopped
- 1 handful Thyme, chopped
- ½ cup Dry White Wine
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Liquid Smoke
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- Create Mushroom Duxelles:
- Heat olive oil in a saute pan over medium-low heat.
- Add mushrooms and stir through.
- Add shallot and thyme. Saute for 5 minutes, until the mushrooms are cooked down.
- Deglaze with white wine and scrape up any flavorful bits from the bottom of the pan. Remove from heat.
- Place chicken thighs, mushroom duxelles, liquid smoke, and salt & pepper into a food processor. Process until broken down into a fine paste.
- Add about ¼ Cup of the cream to the mixture and process. Drizzle more cream through the top of the processor as it mixes. Mix until it reaches a mousse-like consistency-- light but will firmly stand on a spoon.
- Spread onto ciabatta bread. Garnish with fresh thyme and serve.
Chef’s Note: Chicken breasts can be substituted if dark meat is not your best. I personally would not make it with white meat.
Chef’s Note: The tarragon in this chicken salad really makes the difference. If you are looking to cut calories you might consider using plain yogurt instead.
- 5 cups cooked, cooled and shredded chicken breast
- ¼ cup creme fraiche
- 1 tablespoon fresh minced tarragon
- 2 tablespoon celery, minced
- 1 tablespoon shallot, minced
- 2 thin whole wheat bread slices
- kosher salt to taste
- black pepper to taste
- Mix all ingredients together until well combined.
- Place roughly ½ cup of the chicken salad on the bread, cut in half and serve.
A delicious way to serve grilled chicken. This peanut sauce is awesome for chicken or tofu for vegetarians. The sauce is easy to make, healthy and you can freeze it for use in another recipe. …
Created By: Chef Keith Snow (and Olivia snow)
Active Time: 12 minutes
Total Time: 32 minutes
45 grams 70% cacao Callebaut chocolate, grated
15 grams toasted whole hazelnuts (smashed after toasting)
2 cups whole milk
2 tbs Demerara sugar (or light brown sugar)
1/2 tsp Madagascar vanilla powder (or vanilla extract)
1 scant pinch cayenne pepper
1 scant pinch kosher salt
1-Toast hazelnuts in a dry pan over medium heat for a few minutes, do not leave unattended..shake pan frequently. Place on cutting board and smash with the bottom of a heavy pot..they should be crushed up..but not to a powder.
2-Over low heat in a stainless sauce pot add all ingredients, whisk often and steep slowly for 20 minutes, DO NOT LET IT BOIL!
3-Strain through a fine mesh strainer or through cheesecloth, serve and enjoy!
Chef’s Note: Learn more about Demerara sugar here.
Easy recipe to use summer squash with any white fish such as mahi-mahi, bass, flounder, halibut etc. Creates a terrific and simple dish and can be used with just about any fresh white fish….
Created by: Chef Keith Snow
Spinach is a delicious vegetable with many uses, try this recipe.
1 lb. spinach, torn into bite-sized pieces
1 med. red onion, thinly sliced
1 can mandarin oranges, drained
1/2 cup almonds
Combine ingredients and serve with desired dressing, I suggest an Asian style dressing