Try this tasty twist on the always favorite mashed potatoes side dish. Simple way to add some healthy and tasty green asparagus to your meals….
Created By: Chef Keith Snow
This simple and delicious appetizer is a breeze to make and is a hit at most parties. Perfect when the tomatoes and basil are abundant. In this short video Chef Keith Snow demonstrates how-to make tomato basil bruschetta.
5 pieces slices of Ciabatta bread
3 whole fresh tomatoes
2 pieces garlic cloves
1/2 cups extra virgin olive oil
1/2 cups Parmigiano Reggiano Cheese
1 bunch fresh basil cut into chiffonade or ribbons
1. Toast or grill ciabatta bread until it starts to brown slightly.
2. Rub garlic cloves all over each piece of bread, garlic will break down because the bread surface is abrasive.
3. Cut tomatoes in half, squeeze out as many seeds and liquid as possible. Then smear them all over bread to get the tomato meat on the bread.
4. Add salt and pepper, then basil chiffonade.
5. Drizzle with extra virgin olive oil and add cheese.
Created By: Chef Keith Snow
A tangy twist makes this cocktail sauce quite special. Chipotle peppers bring their smoky heat and make this cocktail sauce slightly fiery, slightly smoky and delicious.
10 large shrimp peeled and deveined (if possible)
1 chipotle pepper
1-1/4 cups crushed tomatoes
3 tablespoons lime juice
1/4 cups cilantro
1 teaspoons salt
a skosh ground black pepper
3 tablespoons organic ketchup
2 medium lemons
5 black peppercorns
1 tablespoons Old Bay seasoning
4 tablespoons Lea & Perrins worcestershire sauce
4 whole cloves
1 bay leaves
1 onion half
1. Add bay, leaf, squeezed lemon, lack peppercorns, Worcestershire sauce, Old Bay, whole cloves, to boiling water, infuse for 1 minutes. Add shrimp in water, return to boil for 3 minutes then place in ice bath.
2. Mix up all ingredients for sauce. Adjust seasoning to taste.
3. Serve shrimp cold.
Created by: Chef Keith Snow
Description: This classic beef stew is flavored with the taste of Mexico with chipotle peppers, cloves and cumin.
1 whole onion
1 bunch cilantro
4 pieces cloves
1 tablespoons cumin seeds
1 piece chipotle pepper
3 pounds chuck roast, cut into large chunks or left whole
2 large carrots, peeled and cut in large pieces
1 large onion, cut into large pieces
1 can organic black beans, low sodium
1 teaspoon salt
1 teaspoon black pepper
1/4 cups bacon fat or oil
1/4 cups tomato paste
6 cups beef broth
sour cream for garnish
1. In a large pot over medium heat, add 1 onion diced and bacon fat or oil. Cook for 5 minutes.
2. Add cumin, cloves, chipotle pepper, tomato paste. Cook for two minutes. Add beef broth and beef.
3. Cover tightly, reduce heat to low. Cook for 3 hours.
Chef’s Note: Thicken sauce with the addition of a slurry: 5 tbs corn starch mixed with 5 tbs water. When boiled, it will thicken. Serve with rice or potatoes. Carrots are optional.[/private]
Squash is cheap, healthy, readily available and very historic. On a recent trip to Willimasburg VA, I found the inspiration for this dish….